CN116056590A - Solid food - Google Patents

Abstract

Provided is a solid food which can be easily handled while suppressing adhesion of the solid food to the contact surface with the solid food of a manufacturing apparatus. The solid food is a solid food obtained by compression molding of a food powder, and has a free fat content FF of 1.47 wt% or more, and is composed of: for the width w of the target region N, the thickness delta of the target region N, and the specific surface area volume ratio Sv of the target region N when the solid food is divided into a plurality of (N) pieces in the height direction _{voxel_n} Content of total sugar R ₀ Total crystal amount R of sugar in target region n _n The hardening index I represented by the following formula (1) _F At FF ₀ ＝1.12、A＝0.542、I _F0 When 0.483 and b=0.0427, the content FF of the free fat satisfies the following formula (2).

Description

Solid food

Technical Field

The present invention relates to solid food.

Background

As solid foods, there are known solid milk obtained by compression molding of powdered milk and solid milk used after dissolution in a diet (see patent document 1 and patent document 2). The solid milk is required to have a solubility that is rapid to dissolve by being put into warm water and a breakage resistance that is suitable for transportation, that is, a property that is not broken or broken during transportation or carrying.

As a tablet press for compression molding of food powder typified by powdered milk, a tablet press is known in which a slide plate having 2 die holes is reciprocated in the horizontal direction (see patent document 3).

Prior art literature

Patent literature

Patent document 1: japanese patent No. 5350799

Patent document 2: japanese patent No. 5688020

Patent document 3: japanese patent laid-open No. 2007-307592

Disclosure of Invention

Problems to be solved by the invention

In the process of producing solid food such as solid milk, the solid food may adhere to the contact surface of the solid food with a production apparatus such as a punch, a mortar, a conveying arm, or a conveying tray of a tablet press. Therefore, it is required to suppress adhesion of the solid food to the contact surface between the manufacturing apparatus and the solid food.

The solid food is preferably a solid food which is obtained by compression molding of a food powder, has a strength that is easy to handle, and can prevent the solid food from adhering to the contact surface between the manufacturing apparatus and the solid food.

The purpose of the present invention is to provide a solid food which has a strength that is easy to handle and which suppresses adhesion of the solid food to the contact surface between a manufacturing apparatus and the solid food.

Solution for solving the problem

The solid food of the present invention is a solid food obtained by compression molding of a food powder, wherein the content FF of free fat in the solid food is 1.47 wt% or more, and the solid food has a specific surface area voxel ratio Sv for a target region N having a width w, a thickness delta, and a specific surface area voxel ratio of the target region N when the solid food is divided into a plurality of N pieces in the height direction _{voxel_n} Content of total sugar R ₀ Total crystal amount R of sugar in target region n _n The hardening index I represented by the following formula (1) _F At FF ₀ ＝1.12、A＝0.542、I _F0 When 0.483 and b=0.0427, the content FF of the free fat satisfies the following formula (2).

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ADVANTAGEOUS EFFECTS OF INVENTION

According to the invention, relative to the hardening index I _F The content FF of the free fat satisfies the above formula (2), and the free fat contained in the solid food at a content of 1.47 wt% or more acts as a lubricant (lubricant) and a release agent (lubricating agent), whereby a solid food which suppresses adhesion of the solid food to the contact surface between the manufacturing apparatus and the solid food and has a strength for easy handling can be provided.

Drawings

Fig. 1 is a perspective view of a solid food product made of milk powder according to embodiment 1.

Fig. 2 is a cross-sectional view along the direction X1-X2 of the solid food product of fig. 1 composed of powdered milk.

Fig. 3 is a sectional view along the Y1-Y2 direction of the solid food of fig. 1 composed of powdered milk.

Fig. 4 is an explanatory diagram for explaining positions of a slide plate, an upper punch, and a lower punch of the tablet press.

Fig. 5 is an explanatory diagram for explaining the positions of the upper punch and the lower punch at the start of the 1 st compression.

Fig. 6 is an explanatory diagram for explaining positions of the upper punch and the lower punch after the 1 st compression is completed and at the start of the 2 nd compression.

FIG. 7 is a graph showing relative hardening index I of the solid food composed of milk powder of the embodiment _F (mm ² ) Is a graph of the free fat content FF (%).

Detailed Description

Hereinafter, embodiments of the present invention will be described. However, the manner described below is merely an example, and may be suitably modified within the scope of the present invention as will be apparent to those skilled in the art.

Embodiment 1

(constitution of solid food 10S composed of milk powder)

Fig. 1 is a perspective view of a solid food 10S made of milk powder according to the present embodiment. The solid food composed of milk powder comprises: solid food, i.e., solid milk, which is composed of milk powder and is dissolved in water for eating; and solid food which is composed of milk powder and is not dissolved in water but is eaten in a solid state. Fig. 2 is a cross-sectional view along the direction X1-X2 of the solid food product 10S of fig. 1 composed of milk powder. Fig. 3 is a sectional view along the Y1-Y2 direction of the solid food 10S of fig. 1 composed of milk powder.

The solid food 10S made of powdered milk has a solid body 10 obtained by compression molding powdered milk. The main body 10 has: a 1 st plane 10A which is parallel to the XY plane and flat, and a 2 nd plane 10B which is parallel to the XY plane and flat. The 1 st face 10A and the 2 nd face 10B are back-to-back faces. The shape of the body 10 is determined by the shape of a die (die of a tablet press) used in compression molding, but is not particularly limited as long as it has a certain size (size, thickness, angle). The main body 10 has an overall shape of a cylinder, an elliptic cylinder, a cube, a rectangular parallelepiped, a plate, a polygonal column, a polygonal pyramid, a polyhedron, or the like. From the viewpoints of ease of molding, convenience of transportation, and the like, a cylindrical shape, an elliptic cylindrical shape, and a rectangular parallelepiped shape are preferable. The solid food 10S composed of powdered milk shown in fig. 1 to 3 has a rectangular parallelepiped shape with a dimension of a×b×c (see fig. 1), and the solid food 10 has a side surface 10C parallel to the XZ plane or parallel to the YZ plane. The corners formed by the 1 st surface 10A and the side surface 10C and the corners formed by the 2 nd surface 10B and the side surface 10C may have a tapered shape to be chamfered, respectively. When chamfered, the solid food 10S made of milk powder can be suppressed from being broken during transportation or the like.

The surface is the surface forming the outside of the substance. The surface layer is a layer near the surface including the surface. For example, the surface layer is a layer formed by compression molding of powdered milk, and further hardened by a hardening treatment. The surface layer of the present embodiment is a harder layer than the inside. Here, the surface layer is a layer harder than the inside, and means: the force required to separate only the skin layer is relatively greater than the force required to separate the interior.

The solid food 10S made of powdered milk according to the present embodiment is a solid food in a solid form obtained by compression molding and hardening powdered milk, and the content FF of free fat in the solid food 10S is 1.47 wt% or more. The solid food 10S of the present embodiment, which is made of milk powder, is not necessarily dissolved and used.

The content of the free fat is 1.47 wt% or more, preferably 2.0 wt% or more, more preferably more than 3.0 wt%, still more preferably more than 4.0 wt%, still more preferably 4.5 wt% or more, still more preferably 5.0 wt% or more, still more preferably 6.0 wt% or more.

When the content of the free fat is 1.47 wt% or more, the effect of pleasant feeling of fat, feeling of thickening, and feeling of thickening is obtained. When the content is 2.0% by weight or more, the effect of further pleasurably feeling a fatty feeling/a rich alcohol is obtained. When the content exceeds 3.0 wt%, the effect of giving a more pleasant feeling of fat/thickening alcohol is obtained. When the content is 4.5% by weight or more, the effect of feeling a fatty feeling/a rich alcohol is more pleasurably exhibited. When the content is 5.0% by weight or more, the effect of further pleasurably feeling a fatty feeling/a rich alcohol is obtained. When the content is 6.0 wt% or more, the effect of feeling a fat feeling/a rich alcohol is further enhanced pleasantly.

The content of the free fat is preferably 15% by weight or less, more preferably 10% by weight or less.

When the content of the free fat is 15% by weight or less, the effect of making the user feel uncomfortable with less greasiness is obtained. When the content is 10% by weight or less, the effect of further hardly giving a greasy, uncomfortable feeling is obtained.

In the solid food 10S composed of powdered milk, the width w of the target region N, the thickness δ of the target region N, and the specific surface area voxel ratio Sv of the target region N are each set when the solid food composed of powdered milk is divided into a plurality of (N) pieces in the height direction _{voxel n} Content of total lactose R ₀ Total crystal amount R of lactose in target region n _n The hardening index I represented by the following formula (1) _F At FF ₀ ＝1.12、A＝0.542、I _F0 When 0.483 and b=0.0427, the content FF of free fat satisfies the following formula (2).

The content FF of the free fat preferably satisfies the following formula (3).

The inventors have found that the milk powder comprisesThe hardening index of the solid food is related to the specific surface area and the crystal amount, and the hardening index I expressed by the above formula (1) is obtained by mathematically expressing the correlation _F . The greater the hardening index, the stronger the strength. As described above, the hardening exponent is a value related to the specific surface area and the crystal amount, not a value uniquely determined by the porosity, hardness.

The above hardening index I, which is the strength of a solid food made of milk powder for easy handling _F Preferably 0.3mm ² The above. Hardening index I _F The thickness is not particularly limited, but is preferably 0.8mm ² The following is given. Hardening index I _F More preferably 0.7mm ² Hereinafter, it is more preferably 0.65mm ² Hereinafter, it is more preferably 0.63mm ² Hereinafter, more preferably 0.6 or less mm ² The following is given.

Hardening index I _F Is 0.3mm ² Above and 0.8mm ² In the following, the solid food made of milk powder has the effects of improving the breakage resistance, reducing the occurrence of breakage and chipping during transportation, and having a pleasant texture with hardness that is easy to eat moderately. Hardening index I _F Is 0.7mm ² In the following, the effect of having a more excellent taste is obtained. Hardening index I _F Is 0.65mm ² In the following, the effect of further improving the texture is obtained. Hardening index I _F 0.63mm ² In the following, the effect of further improving the texture is obtained. Hardening index I _F Is 0.6mm ² In the following, the effect of further improving the texture is obtained.

The content of the free fat may be provided as long as the content satisfies the above formula (2): solid food which is prevented from adhering to the contact surface between the manufacturing apparatus and solid food made of milk powder and has easy-to-handle strength. When the range of the above formula (3) is satisfied, the free fat can be controlled with high accuracy according to the set hardening exponent, compared with the range of the above formula (2), which is preferable.

The content of free fat in the solid food made of milk powder according to the present embodiment satisfies the above formula (2), whereby the adhesion of the solid food to the contact surface between the manufacturing apparatus and the solid food can be suppressed, and the flavor and taste of the solid food can be improved.

For solid foods composed of powdered milk, the hardening index I can be measured for each target region N when divided into a plurality (N) in the height direction _F And the content of free fat FF. The target region n is a region of width w and thickness δ. Specific surface area voxel ratio Sv of target region n _{voxel_n} Is a convenient index for comparing the size of the specific surface area without being affected by the size of the target area, and can be converted into the specific surface area according to the following equation. Specific surface area voxel to Sv _{voxel_n} For measurement of (a) a high-resolution 3 DX-ray microscope (three-dimensional X-ray CT apparatus) (model: nano3 DX) manufactured by Rigaku Corporation was used. Specific surface area voxel to Sv _{voxel_n} The measurement environment of (2) is required to be performed within a range where measurement accuracy is maintained, for example, at a temperature of 20 DEG + -5 ℃ and a humidity of 30%RH + -5%RH.

Specific surface area [ mm ^-1 ]Total amount of voxel contained in interface of solid and gas of = { detection region, ns× (voxel value) ² [mm ² ]Total amount nv× (volume value) of solid-filled volume alone of the detection region }/{ ³ [mm ³ ]}

Content of total lactose R ₀ Is the total lactose content contained in the whole solid food composed of milk powder. Total crystal amount R of lactose of target region n _n Is the content of lactose crystals contained in the target region n.

Total crystal quantity R _n The following can be obtained: for example, XRD (X-ray diffraction) method is used to determine the total crystal amount (sum of a lactose crystal and a lactose crystal) of the entire surface from the surface by cutting the surface by a thickness of 0.1mm each time when XRD of the measurement surface of the sample is measured. In the XRD measuring device capable of two-dimensional mapping, the total crystal amount can be measured with an accuracy of, for example, about 0.05mm to 0.1mm in the depth direction of the sample.

The small specific surface area voxel ratio means that the particles are agglomerated by the effect of the compression or hardening treatment, and as a result, the specific surface area is reduced, which means that the contact point and contact area of the particles due to the agglomeration are increased and the strength of the molded article becomes large. Here, the specific surface area voxel ratio of the surface is small, and the difference in the specific surface area voxel ratio between the surface side and the inner side is small by compressing the surface to a sufficient extent as required not only by overcompression but also by compressing the surface to the vicinity of the center.

The body 10 may have 1 or 2 or more holes extending from the 1 st surface 10A to the 2 nd surface 10B and penetrating the body 10. The shape of the aperture is oblong, rounded rectangle, oval, circular, rectangular, square, or other polygonal shape in a cross-section parallel to the XY plane, for example. The positions of the holes are preferably positions having no large deviation when viewed from the center position of the 1 st surface 10A, and are, for example, arranged in point symmetry with respect to the center position of the 1 st surface 10A, or arranged in line symmetry with respect to a line parallel to the X axis or a line parallel to the Y axis passing through the center of the 1 st surface 10A. When the number of holes is one, for example, the hole is provided in the center of the 1 st surface 10A. When the holes are provided, the edges of the holes may be beveled in a conical shape. When the hole is provided, the inner wall surface of the hole is a harder surface than the inside as in the 1 st surface 10A.

The solid food 10S composed of milk powder has substantially the same components as the milk powder serving as the raw material. The components of the solid food 10S are, for example, fat, protein, sugar, minerals, vitamins, moisture, and the like.

Milk powder is produced from liquid milk (liquid milk) containing milk components (e.g., components of milk). The milk component is, for example, raw milk (whole milk), skim milk, cream oil, or the like. The moisture content of the liquid milk is, for example, 40 to 95 wt%. The moisture content of the milk powder is, for example, 1 to 5% by weight. The milk powder may contain the following nutrients. The milk powder may be whole milk powder, skimmed milk powder or cream powder as long as it is suitable for manufacturing a solid food 10S composed of milk powder. The fat content of the milk powder is preferably, for example, 5 to 70% by weight.

The solid food 10S composed of milk powder of the present embodiment may contain emulsified fat and free fat as fats. Free fat is fat that oozes from milk powder when the emulsified state is broken by pressure. Since milk powder is an emulsion, when pressure is applied to milk powder to be in a solid state, the emulsion state is broken by the pressure to generate free fat.

In addition, the emulsified state is also destroyed even if left in a high humidity and high temperature environment for a long period of time. Free fat is thereby produced.

Free fat can be measured as follows. First, attention is paid not to grind a solid food composed of powdered milk while finely grinding it with a cutter (grinding step). Then, the crushed solid food is passed through a 32-mesh sieve (sieve process). The content of free fat was measured by the method described in "Determination of Free Fat on the Surface of Milk Powder Particles", analytical Method for Dry Milk Products, A/S NIRO ATOMIZER (1978) using the sieve-processed sample. The content of free fat measured by this method is represented by the weight% of fat extracted with an organic solvent (e.g., n-hexane, carbon tetrachloride) by vibration at a constant speed for a constant time.

The milk component that becomes the raw material of the milk powder described above is derived from, for example, raw milk. Specifically, the milk is raw milk derived from cows (cows in the netherlands, zebra Niu Chong, etc.), goats, sheep, buffalo, etc. The raw milk may be milk in which the fat content is adjusted by removing a part or all of the fat components by centrifugation or the like, while the fat components are contained in the raw milk.

The milk component that is the raw material of the milk powder is, for example, plant milk derived from plants. Specifically, the plant source is derived from soybean milk, rice milk, coconut milk, almond milk, hemp seed milk, peanut milk, and the like. The vegetable milk may be milk in which the fat content is adjusted by removing a part or all of the fat components contained in the milk by centrifugation or the like.

The nutritional ingredients of the raw materials of the milk powder are, for example, fat, protein, sugar, minerals, vitamins, and the like. One or two or more of these may be added.

Examples of proteins which can be used as a raw material of the milk powder include milk proteins and milk protein fractions, animal proteins, vegetable proteins, peptides and amino acids having various chain lengths which are decomposed by enzymes and the like. One or two or more of these may be added. Milk proteins are, for example, casein, whey proteins (alpha-lactalbumin, beta-lactoglobulin, etc.), whey Protein Concentrates (WPC), whey Protein Isolates (WPI), etc. The animal protein is egg protein, for example. Vegetable proteins are, for example, soy proteins and wheat proteins. Amino acids are, for example, taurine, cystine, cysteine, arginine, glutamine, and the like.

The fats (oils) which can be used as the raw materials of the above-mentioned milk powder are animal oils and fats, vegetable oils and fats, separated oils, hydrogenated oils and transesterified oils of these. One or two or more of these may be added. Animal fats and oils are, for example, milk fat, lard, tallow, fish oil, and the like. Vegetable oils and fats are, for example, soybean oil, rapeseed oil, corn oil, coconut oil, palm kernel oil, safflower oil, cottonseed oil, linseed oil, MCT (Medium Chain Triglyceride, medium chain fatty acid triglyceride) and the like.

Examples of the sugar that can be used as a raw material of the milk powder include oligosaccharides, monosaccharides, polysaccharides, and artificial sweeteners. One or two or more of these may be added. Examples of oligosaccharides are lactose, sucrose, maltose, galacto-oligosaccharides, fructo-oligosaccharides, lacto-ketose and the like. The monosaccharides include, for example, glucose, fructose, galactose, etc. Examples of the polysaccharides include starch, soluble polysaccharides, and dextrins. The artificial sweetener may be a non-sugar artificial sweetener instead of or in addition to sugar artificial sweetener.

Minerals which can be used as the raw material of the milk powder are, for example, sodium, potassium, calcium, magnesium, iron, copper, zinc, etc. One or two or more of these may be added. One or both of phosphorus and chlorine may be used instead of or in addition to the minerals sodium, potassium, calcium, magnesium, iron, copper, and zinc.

The solid food 10S made of powdered milk has a plurality of pores (for example, pores) formed when powdered milk, which is a raw material of the solid food 10S made of powdered milk, is compressed and molded. These plural voids are dispersed (distributed) in correspondence with the filling ratio distribution in the depth direction of the solid food 10S composed of the milk powder. The larger (wider) the pores, the more easily the solvent such as water is intruded, and thus the solid food 10S composed of the milk powder can be rapidly dissolved. On the other hand, if the pores are too large, the hardness of the solid food 10S made of powdered milk may be weakened or the surface of the solid food 10S made of powdered milk may be roughened. The size (dimension) of each pore is, for example, 10 μm to 500. Mu.m.

The solid food 10S composed of milk powder preferably has a hardness in a prescribed range. The hardness can be measured by a known method. In this specification, the hardness is measured using a load cell type tablet durometer. The solid food 10S is mounted on a load cell type tablet durometer such that the 2 nd surface 10B of the solid food 10S formed of powdered milk is formed into a rectangular parallelepiped shape, the solid food is fixed by using the 1 st surface of the side surface 10C parallel to the XZ plane and the 1 st surface parallel to the YZ plane, and the solid food 10S formed of powdered milk is pressed at a constant speed in the direction in which the YZ plane becomes a fracture surface along the minor axis direction (Y axis direction in fig. 1) of the 1 st surface 10A by a fracture terminal of the durometer from the other surface side of the side surface 10C, which is not fixed, of the side surface 10C parallel to the XZ plane, and the load [ N ] when the solid food 10S formed of powdered milk is broken is regarded as the hardness (tablet hardness) [ N ] of the solid food 10S formed of powdered milk. In the case of the solid food 10S composed of powdered milk, the measurement point is selected from points equidistant from the 1 st surface 10A and the 2 nd surface 10B on a line segment intersecting the XZ plane of the side surface 10C on a surface parallel to the YZ plane equidistant from the pair of YZ planes of the side surface 10C. For example, a load cell type tablet durometer (portable tester PC-30) manufactured by Kagaku Tian Jinggong Co., ltd. The breaking terminal built in the durometer has a contact surface with the solid food 10S composed of milk powder. The contact surface of the breaking terminal is a rectangle of 1mm×24mm, and the long axis of the rectangle is arranged in a direction parallel to the Z axis. The contact surface of the broken terminal is configured to at least partially press the measurement point of the solid food 10S made of milk powder. The speed at which the broken terminal pressed the solid food 10S composed of milk powder was set to 0.5 mm/sec. The measurement of the hardness is not limited to the solid food 10S made of powdered milk, but can be applied to the case of measuring the hardness of a powdered milk compression molded product (unhardened solid food 10S made of powdered milk) described later. In order to avoid the situation where the solid food 10S made of powdered milk breaks during transportation of the solid food 10S made of powdered milk as much as possible, the hardness of the solid food 10S made of powdered milk is preferably 20N or more, more preferably 40N or more.

Hardness as used herein is a hardness having [ N (Newton)]Physical quantity of force per unit of (a). The hardness increases as the breaking area of the solid food sample composed of milk powder increases. Here, "breakage" means breakage when a static vertical load is applied to a sample such as solid food 10S made of milk powder, and the cross-sectional area generated when the breakage occurs is referred to as "breaking area". Namely, hardness [ N ]]Is a physical quantity that depends on the size of the solid food sample. As a physical quantity independent of the size of the solid food sample, there is a breaking stress [ N/m ] ² ]. The breaking stress is a force applied per unit breaking area at the time of breaking, and is an index that can compare the mechanical action applied to solid food samples even between solid food samples of different sizes, regardless of the size of the solid food sample. Becomes fracture stress = hardness/fracture area. In the present specification, the hardness [ N ] may be used simply]These are described as fracture stresses [ N/m ] obtained by dividing the hardness by the fracture area ² ]. In calculating the fracture stress, fracture surfaces are assumed and calculated using the minimum fracture area in the assumed fracture surfaces. In the case of a solid food 10S composed of, for example, milk powder, an ideal fracture area is represented by a dimension b×c, which is a fracture area in a plane including a line passing through the center of the solid food and parallel to the Z axis. For example, the preferable breaking stress range of the solid food 10S is 0.067N/mm in consideration of the breaking area ² Above and 0.739N/mm ² The following is given.

(method for producing solid food 10S composed of milk powder)

Next, a method for producing the solid food 10S composed of milk powder will be described. First, milk powder, which is a raw material of the solid food 10S composed of milk powder, is produced. In the process for producing powdered milk, powdered milk is produced by, for example, a liquid milk production process, a liquid milk clarification process, a sterilization process, a homogenization process, a concentration process, a gas dispersion process, and a spray drying process.

The liquid milk preparing step is a step of preparing liquid milk of the above components.

The clearing process is a process for removing fine foreign matters contained in the liquid milk. For removing the foreign matter, for example, a centrifuge, a filter, or the like may be used.

The sterilization step is a step for killing microorganisms such as bacteria contained in water, milk components, and the like of the liquid milk. The microorganisms that are considered to be actually contained vary according to the type of liquid milk, and thus the sterilization conditions (sterilization temperature, retention time) are appropriately set according to the microorganisms.

The homogenization process is a process for homogenizing liquid milk. Specifically, the particle size of solid components such as fat globules contained in liquid milk is reduced, and they are uniformly dispersed in liquid milk. In order to reduce the particle size of the solid component of the liquid milk, the liquid milk may be pressed through a narrow gap.

The concentration step is a step for concentrating the liquid milk before a spray drying step described later. The concentration of the liquid milk may be performed by using, for example, a vacuum evaporator or a rotary evaporator. The concentration conditions are appropriately set so as not to excessively deteriorate the components of the liquid milk. Thereby, concentrated milk can be obtained from liquid milk. Next, in the present invention, it is preferable to disperse a gas in concentrated liquid milk (concentrated milk) and spray-dry the same. In this case, the water content of the concentrated milk is, for example, 35 to 60 wt%, preferably 40 to 60 wt%, and more preferably 40 to 55 wt%. When such a concentrated milk dispersion gas is used, the concentrated milk in such a state that the volume is increased by decreasing the density of the concentrated milk is spray-dried, whereby a milk powder having preferable characteristics can be obtained when a solid food composed of a milk powder is produced. When the water content of the liquid milk is small and the processing amount of the liquid milk to be subjected to the spray drying process is small, the process may be omitted.

The gas dispersing step is a step for dispersing a predetermined gas in liquid milk. In this case, the predetermined gas may be, for example, 1×10 in volume of liquid milk ^-2 Dispersing the milk in a volume of more than 7 times and preferably 1×10 of the volume of liquid milk ^-2 More preferably 1X 10 of the volume of the liquid milk ^-2 More than two times and less than 4 times, and most preferably 1×10 ^-2 More than two times and less than 3 times.

In order to disperse a predetermined gas in liquid milk, the predetermined gas is preferably applied. The pressure for pressurizing the predetermined gas is not particularly limited as long as the predetermined gas can be dispersed in the liquid milk effectively, and examples of the pressure of the predetermined gas include 1.5 atmospheres or more and 10 atmospheres or less, and preferably 2 atmospheres or more and 5 atmospheres or less. Since the liquid milk is sprayed in the following spray drying step, the liquid milk flows along a predetermined flow path, and in the gas dispersing step, the pressurized predetermined gas is caused to flow through the flow path, whereby the gas is dispersed (mixed) in the liquid milk. By doing so, the predetermined gas can be easily and reliably dispersed in the liquid milk.

Thus, the density of the liquid milk is reduced by the gas dispersion step, and the apparent volume (volume) is increased. The density of the liquid milk may be obtained as a value obtained by dividing the weight of the liquid milk by the entire volume of the liquid milk in the liquid state and the bubble state. The measurement can be performed by the bulk density measurement method according to JIS (pigment: according to JISK 5101) and by using a density measuring device.

Therefore, the liquid milk in which the predetermined gas is dispersed flows through the above-described flow path. Here, it is preferable that the volume flow rate of the liquid milk in the flow path is controlled to be constant.

In this embodiment, carbon dioxide (carbonic acid gas) may be used as a predetermined gas. In the flow path of the liquid,as a ratio of the volumetric flow rate of carbon dioxide to the volumetric flow rate of liquid milk (hereinafter this percentage is also referred to as "CO ₂ Mixing ratio [%]") is, for example, 1% or more and 700% or less, preferably 2% or more and 300% or less, more preferably 3% or more and 100% or less, and most preferably 5% or more and 45% or less. In this way, by controlling the volumetric flow rate of carbon dioxide to be constant with respect to the volumetric flow rate of liquid milk, uniformity of milk powder produced therefrom can be improved. However, CO ₂ When the mixing ratio is too large, the ratio of the liquid milk flowing in the flow path becomes low, and the manufacturing efficiency of the milk powder deteriorates. Thus, CO ₂ The upper limit of the mixing ratio is preferably 700%. The pressure at which carbon dioxide is applied is not particularly limited as long as it is within a range that carbon dioxide can be effectively dispersed in liquid milk, and examples of the pressure of carbon dioxide include 1.5 atmospheres or more and 10 atmospheres or less, and preferably 2 atmospheres or more and 5 atmospheres or less. By continuously (on-line) mixing carbon dioxide and liquid milk in a closed system, it is possible to reliably prevent the contamination of bacteria and the like, and to improve the hygienic state of the milk powder (or maintain high cleanliness).

In the present embodiment, the predetermined gas used in the gas dispersing step is carbon dioxide (carbonic acid gas). Can be used instead of, or in addition to, carbon dioxide, selected from the group consisting of air, nitrogen (N) ₂ ) And oxygen (O) ₂ ) A rare gas (for example, argon (Ar) or helium (He)) may be used as 1 or 2 or more gases in the group consisting of the above gases. In this way, since various gases can be used as options, the gas dispersing process can be easily performed by using the readily available gas. In the gas dispersion step, when an inert gas such as nitrogen or a rare gas is used, there is no concern that the inert gas reacts with the nutrient components of the liquid milk, and therefore, the liquid milk is less likely to be degraded than when air or oxygen is used, which is preferable. In this case, the ratio of the volume flow rate of the gas to the volume flow rate of the liquid milk may be, for example, 1% or more and 700% or less, preferably 1% or more and 500% or less, and more preferably 1% or more and 400%% or less, most preferably 1% or more and 300% or less. For example, BELL et al (R.W.BELL, F.P.HANRAHAN, B.H.WEBB: "FOAM SPRAY DRYING METHODS OF MAKING READILY DISPERSIBLE NONFAT DRY MILK", J.Dairy Sci,46 (12) 1963.Pp 1352-1356) states that: about 18.7 volumes of air were blown into the fat-free milk in order to obtain skim milk powder. In the present invention, by dispersing the gas in the above-described range, a milk powder having characteristics preferable for producing a solid food made of milk powder can be obtained. However, in order to ensure that the density of the liquid milk is reduced by dispersing the predetermined gas in the liquid milk in the gas dispersing step, it is preferable to use a gas that is easily dispersed in the liquid milk or a gas that is easily dissolved in the liquid milk as the predetermined gas. Therefore, it is preferable to use a gas having high solubility in water (water solubility), preferably at 20℃under 1 atmosphere and 1cm ³ Solubility in water of 0.1cm ³ The above gases. The carbon dioxide is not limited to the gas, and may be dry ice, or may be a mixture of dry ice and gas. That is, in the gas dispersing step, a solid may be used as long as a predetermined gas can be dispersed in the liquid milk. In the gas dispersion step, dry ice is used, whereby carbon dioxide can be rapidly dispersed in the liquid milk in a cooled state, and as a result, a milk powder having characteristics preferable for producing solid foods can be obtained.

The spray drying process is a process for evaporating moisture in liquid milk to obtain milk powder (food powder). The powdered milk obtained in the spray drying step is powdered milk obtained by a gas dispersion step and a spray drying step. The milk powder has a larger volume than milk powder obtained without the gas dispersion step. The volume of the former is preferably 1.01 to 10 times, but may be 1.02 to 10 times, or 1.03 to 9 times.

In the spray drying step, the gas specified in the gas dispersing step is dispersed in the liquid milk, and the liquid milk is directly spray dried in a state where the density of the liquid milk is reduced. Specifically, it is preferable to perform spray drying in a state where the volume of the liquid milk after the dispersion of the gas is 1.05 times or more and 3 times or less, preferably 1.1 times or more and 2 times or less, as compared with the liquid milk before the dispersion of the gas. That is, in the spray drying step, spray drying is performed after the gas dispersing step is completed. However, immediately after the gas dispersion step, the liquid milk is not in a uniform state. Therefore, the spray drying step is performed at 0.1 to 5 seconds, preferably at 0.5 to 3 seconds after the gas dispersing step is completed. That is, the gas dispersing step and the spray drying step may be continuous. By doing so, the liquid milk can be continuously fed into the gas dispersing device to disperse the gas, and the liquid milk in which the gas is dispersed can be continuously supplied to the spray drying device to continue the spray drying.

For evaporating the water, a spray dryer (spray dryer) may be used. Here, the spray dryer has: the liquid milk supply device includes a flow path for flowing liquid milk, a pressurizing pump for pressurizing the liquid milk so as to flow the liquid milk along the flow path, a drying chamber wider than the flow path connected to an opening of the flow path, and a spraying device (a nozzle, an atomizer, or the like) provided in the opening of the flow path. In the spray dryer, the liquid milk is transported along the flow path to the drying chamber by the pressurizing pump so as to have the above-described volume flow rate, and the concentrated milk is diffused into the drying chamber by the spraying device in the vicinity of the opening of the flow path, and the liquid milk in a droplet (atomized) state is dried by a high temperature (for example, hot air) in the drying chamber. That is, the liquid milk is dried in the drying chamber, whereby the moisture can be removed, and as a result, the concentrated milk becomes a powdery solid, that is, a powdered milk. The drying conditions in the drying chamber are appropriately set, so that the amount of moisture in the milk powder is adjusted to prevent the milk powder from accumulating. In addition, by using a spraying device, the surface area per unit volume of the liquid droplets is increased, and the particle size of the powdered milk is adjusted while improving the drying efficiency.

By performing the above-described steps, milk powder suitable for producing a solid food made of milk powder can be produced.

The powdered milk obtained as described above is compression molded to form a powdered milk compression molded product. Next, the obtained powdered milk compression molded product is subjected to a hardening treatment including, for example, a humidifying treatment and a drying treatment. Thus, the solid food 10S made of milk powder can be produced.

In the process of compression molding powdered milk, a compression device is used. The compression device is, for example, a compression molding machine such as a tablet press or a compression test device. The tablet press is provided with a die into which powdered milk is put, and a punch capable of striking the die. Hereinafter, a compression molding process by a tablet press will be described.

Fig. 4 is an explanatory diagram for explaining positions of a slide plate, an upper punch, and a lower punch of the tablet press. In the molding region of the tablet press, a lower punch 31 is disposed below the socket 30A of the slide plate 30 so as to be movable up and down by an actuator. Further, an upper punch 32 is disposed above the socket 30A of the slide plate 30 so as to be movable up and down by an actuator. Fig. 4 shows: the lower punch 31 and the upper punch 32 are inserted into the socket 30A of the slide plate 30, and the lower punch 31 and the upper punch 32 are positioned closest to each other. In this position, the distance between the lower punch 31 and the upper punch 32 is the final punch spacing L. The inner wall surface of the socket 30A of the slide plate 30, the upper end surface of the lower punch 31, and the lower end surface of the upper punch 32 become compression-molded dies. For example, by supplying powdered milk to a recess formed by the inner wall surface of the socket 30A of the slide plate 30 and the upper surface of the lower punch 31, and striking the upper punch 32 from above the socket 30A, a compression pressure is applied to the powdered milk, and the powdered milk is compression molded in a space SP surrounded by the inner wall surface of the socket 30A of the slide plate 30, the upper end surface of the lower punch 31, and the lower end surface of the upper punch 32, whereby a powdered milk compression molded product can be obtained.

The actuators for driving the lower punch 31 and the upper punch 32 up and down are constituted by, for example, servo motors. In this embodiment, the constitution is as follows: by changing the speed of the servo motor as an actuator, as described in detail below, the compression speed at the time of compression molding, that is, the moving speeds of the lower punch 31 and the upper punch 32 can be changed. The actuator is not limited to a servo motor, and the method of changing the moving speeds of the lower punch 31 and the upper punch 32 is not limited thereto. For example, an oil pressure cylinder or the like may also be used. In the compression molding, the lower punch 31 and the upper punch 32 may be moved in directions approaching each other, or may be fixed so that only the other is moved.

A process of compression molding by changing the compression speed at the time of compression molding, that is, the moving speeds of the lower punch 31 and the upper punch 32 will be described. At the time of the compression molding, the compression speed at which the upper end face of the lower punch 31 and the lower end face of the upper punch 32 approach each other is changed (switched). Namely, first at the 1 st compression speed V ₁ The 1 st compression is carried out, and the 1 st compression is followed by the 2 nd compression speed V ₂ And carrying out the 2 nd compression. In the present embodiment, the compression speed V2 is set ₂ Compression speed V of 1 st ₁ Slow.

In this example, as shown in fig. 4, the compression distance between the 1 st compression and the 2 nd compression is based on the state at the end of the 2 nd compression, that is, the end of the entire compression process. The compression by the lower punch 31 and the upper punch 32 is performed until the punch interval between the upper end surface of the lower punch 31 and the lower end surface of the upper punch 32 becomes the final punch interval L. The final punch interval L is the final thickness of the milk powder compression molded product in a state compressed in the whole compression process. The final punch interval L is determined in consideration of expansion of the powdered milk compression molded product at the time of decompression, and has a value smaller than or equal to the target thickness of the powdered milk compression molded product.

In the tablet press according to the embodiment, when switching between the 1 st compression and the 2 nd compression is performed, control is performed as follows: the two surfaces of the lower punch 31 and the upper punch 32 are brought into close contact with the compressed object, and the pressure applied to the compressed object is not released. On the other hand, in a conventionally known tablet press (for example, a tablet press described in japanese patent application laid-open No. 2008-290145), after pre-compression is applied for the purpose of discharging air or the like contained in a compressed material, the following control is performed: the pressure is temporarily released and then the main pressure is applied to shape the compressed article. Unlike the conventional tablet press, the tablet press of the embodiment can provide a sufficient hardness to the compressed product by bringing both surfaces of the lower punch 31 and the upper punch 32 into close contact with the compressed product without releasing the pressure between the 1 st compression and the 2 nd compression.

FIG. 5 shows the start of compression 1The positions of the lower punch 31 and the upper punch 32. Fig. 6 shows the positions of the lower punch 31 and the upper punch 32 after the end of the 1 st compression and at the start of the 2 nd compression. From the punch spacing (L+L) shown in FIG. 5 ₁ +L ₂ ) Is compressed to a state of the punch interval (l+l) shown in fig. 6 ₂ ) The compression of the state of (2) is the 1 st compression. Further, from the punch interval (l+l) shown in fig. 6 ₂ ) The compression of the state of (2) to the state of the final punch interval L shown in fig. 4 is the 2 nd compression.

1 st compression distance L of 1 st compression ₁ Is the distance that the punches are spaced apart by a reduced distance in compression 1. 2 nd compression distance L of 2 nd compression ₂ Is the distance that the punches are spaced apart by a reduced distance in compression 2. Since the 2 nd compression is continued after the 1 st compression without decompression, the 2 nd compression distance L ₂ Is from the punch spacing (L+L) compressed by compression 1 ₂ ) Compression distance to the final ram spacing (L).

The variation speed of the punch interval in the 1 st compression is the 1 st compression speed V ₁ The variation speed of the punch interval in the 2 nd compression is the 2 nd compression speed V ₂ . When the variation speed of the punch interval between the 1 st compression and the 2 nd compression varies, the average speed is defined as the 1 st compression speed V ₁ Compression speed V2 ₂ 。

By following compression at a compression rate V of 1 st ₁ Slow compression speed V2 ₂ The compression of the No. 2 is carried out so as to follow the compression speed V of the No. 1 ₁ The same compression speed and the same compression distance (L ₁ +L ₂ ) The hardness of the milk powder compression molded product can be improved and the cracking resistance can be ensured as compared with the case of compression. Further, the 2 nd compression after the 1 st compression can be performed to shorten the 2 nd compression distance L ₂ Therefore, the compression speed V of 2 nd can be maintained ₂ The manufacturing is performed with high strength to the same extent as in the case of manufacturing and with further improved productivity.

In the present embodiment, in order to effectively increase the hardness of the milk powder compression molded product, the 2 nd compression condition is determined so as to satisfy the 2 nd compression conditionCompression mode, i.e. compression speed V2 ₂ And the 2 nd compression distance L ₂ The 2 nd compression condition is: the state of the compressed powdered milk compression molded product is compressed from the state of being compressed by the 1 st compression to the state of decreasing the rate of hardness change of the powdered milk compression molded product with respect to the compression distance.

As described above, the compression speed V is based on the 1 st by combining ₁ 1 st compression and based on a specific 1 st compression speed V ₁ Slow compression speed V2 ₂ The compression molding step is performed by compression of the 2 nd stage, whereby the hardness of the milk powder compression molded product can be effectively and greatly improved while suppressing an increase in compression time.

In the above, the compression molding step is described as being performed by combining the 1 st compression and the 2 nd compression, but only the 1 st compression speed V may be used ₁ All compression molding steps are performed. In addition, the compression speed V may be only 2 ₂ Is carried out.

The inventors of the present invention have found that the compression speed V is equal to the 1 st compression speed ₁ 1 st compression distance L ₁ Compression speed V2 ₂ Distance of compression L2 ₂ The following specificities were found from the results of studies on the respective milk powder compression molded products obtained by various combinations of the above: compression speed V of 2 nd ₂ Is set to be higher than the 1 st compression speed V ₁ Hours, relative to the 2 nd compression distance L ₂ The rate of change (rate of increase) of the hardness of the milk powder compression molded product of the change (hereinafter referred to as hardness specificity) decreases. In addition, the inventors have found that: 2 nd compression distance L corresponding to the hardness specificity ₂ According to compression speed V1 ₁ And is also subjected to compression speed V2 ₂ Is a function of (a) and (b).

Regarding the presence of hardness specificity, the reason is presumed to be: the compressed state in which rearrangement of the milk powder particles inside the milk powder compression molded article is dominant becomes the compressed state in which plastic deformation inside the milk powder compression molded article is dominant. In addition, the 1 st compression speed V ₁ The larger the powder, the larger the energy required for plastic deformation of the inside of the milk powder compression molded article, so that it can be presumed that the compression speed V is based on the 1 st ₁ Compression 2 corresponding to hardness specificityDistance L ₂ Change and the 2 nd compression distance L ₂ Is subjected to compression speed V of 2 nd ₂ Is a function of (a) and (b).

Based on the findings described above, by performing the 2 nd compression so as to satisfy the 2 nd compression condition, the hardness of the milk powder compression molded product is effectively improved greatly while suppressing an increase in the compression time.

In addition, the 1 st compression speed V is also preferably ₁ Relative to compression speed V2 ₂ Compression speed ratio of ratio (=v) ₁ /V ₂ ) Set to 5 or more. By setting the compression ratio to 5 or more, the hardness of the milk powder compression molded product can be greatly increased. The compression speed ratio may be 5 or more, for example, 10 or more, 20 or more, 25 or more, 50 or more, 100 or more, 250 or more, or 500 or more.

Preferably: 1 st compression speed V ₁ The 1 st compression distance L is set to be within a range of 1.0mm/S to 100.0mm/S ₁ The compression speed V2 is set in a range of 5.0mm to 10.0mm ₂ The compression distance L is set to be within the range of 0.25mm/S to 50.0mm/S ₂ The diameter is set to be in the range of 0.2mm to 1.6 mm.

The above-described constitution of the tablet press is an example, and is not limited as long as the tablet press can be compressed by the 1 st compression and the 2 nd compression so as to change the compression speed. In this example, the compression is performed until the final thickness is reached in the 2 nd compression, but after the 2 nd compression, the compression may be further performed at a speed changed from the 2 nd compression speed. At this time, the powdered milk compression molded product was compressed to a final thickness by compression after compression of the 2 nd compression.

The constitution of the tablet press other than the above is, for example, the same as that described in patent document 3. For example, the slide plate socket 30A subjected to compression molding is moved to the take-out area. In the extraction region of the tablet press, the lower punch 31 and the upper punch 32 are extracted from the socket 30A of the slide 30, and the powdered milk compression molded product is extruded through the extrusion section. The extruded milk powder compression molded product is recovered in a recovery tray. In the tablet press described above, the milk powder supply unit to the mortar 30A of the slide plate 30 is realized by a device including a funnel for supplying milk powder from the bottom opening to the mortar 30A, for example.

In the process of compression molding of powdered milk, the temperature of the environment is not particularly limited, and may be, for example, room temperature. Specifically, the temperature of the environment is, for example, 5 to 35 ℃. The humidity of the environment is, for example, 0% RH to 60% RH. The compression pressure is, for example, 1MPa to 30MPa, preferably 1MPa to 20MPa. In particular, when the milk powder is solidified, preferably: the compression pressure is controlled so as to be adjusted to a range of 1MPa to 30MPa, and the hardness of the milk powder compression molded product is controlled to be in a range of 4N or more and less than 20N. Thus, the solid food 10S made of milk powder can be produced with high convenience (ease of handling) and high practicality. The powdered milk compression molded product has a hardness (for example, 4N or more) such that it is not deformed at least in the subsequent humidification step and drying step. For example, in consideration of the range of the breaking area, the preferable range of the breaking stress of the milk powder compression molded product is 0.014N/mm ² Above and below 0.067N/mm ² 。

The humidification treatment is a step of humidifying the powdered milk compression molded product obtained in the step of compression molding. When the powdered milk compression molded product is humidified, the surface of the powdered milk compression molded product becomes sticky (sticky). As a result, a part of the powder particles near the surface of the powdered milk compression molded product becomes liquid or gel, and becomes crosslinked with each other. In addition, when the dry is performed in this state, the strength near the surface of the powdered milk compression molded product can be made higher than the strength inside. By adjusting the degree of crosslinking (degree of expansion) by adjusting the time (humidification time) in the high humidity environment, the hardness (for example, 4N or more and less than 20N) of the powdered milk compression molded product (unhardened solid food 10S made of powdered milk) before the humidification step can be increased to the target hardness (for example, 40N) required for the solid food 10S made of powdered milk. Since the compressed and molded product of powdered milk is humidified, the shape of the solid food 10S made of powdered milk cannot be maintained if the hardness of the compressed and molded product of powdered milk is insufficient when the compressed and molded product of powdered milk is transported on a belt conveyor or the like. Therefore, in order to sufficiently increase the hardness of the powdered milk compression molded product (the unhardened solid food 10S made of powdered milk) before the humidification step, compression molding is preferably performed.

In the humidification treatment, a method of humidifying the powdered milk compression molded product is not particularly limited, and there are, for example, the following methods: a method of placing the powdered milk compression molded product in a high humidity environment, a method of directly spraying water or the like onto the powdered milk compression molded product, a method of blowing steam onto the powdered milk compression molded product, and the like. For humidifying the powdered milk compression molded product, a humidifying device is used, and examples of such humidifying devices include a high humidity chamber, mist, steam, and the like.

When the powdered milk compression molded product is placed in a high humidity environment, the humidity of the environment is, for example, in the range of 60% RH to 100% RH relative humidity. The temperature in the high humidity environment is, for example, 30 to 100 ℃. The treatment time for the humidification treatment is arbitrary and is, for example, 5 seconds to 1 hour. The temperature of the compressed milk powder molded product may be set to a temperature exceeding 100℃when the compressed milk powder molded product is placed in a high-humidity environment. When placed in an environment exceeding 100 ℃, the temperature is placed in an environment with relative humidity below 100% RH. The temperature of the milk powder compression molded product when placed in a high humidity environment is preferably 330 ℃ or lower, more preferably 110 ℃ or higher and 280 ℃ or lower, still more preferably 120 ℃ or higher and 240 ℃ or lower, and still more preferably 130 ℃ or higher and 210 ℃ or lower. The relative humidity of the milk powder compression molded product when placed under a high humidity environment is preferably 0.1% RH or more and 20% RH or less, more preferably 1% RH or more and 15% RH or less, still more preferably 1.5% RH or more and 12% RH or less, and most preferably 2% RH or more and 10% RH or less. The treatment time when the powdered milk compression molded product is placed in a high humidity environment is arbitrary, for example, 0.1 seconds to 30 seconds, preferably 4.4 seconds to 20 seconds, more preferably 4.4 seconds to 12 seconds, still more preferably 5 seconds to 10 seconds. The humidification conditions include temperature/humidity/time, the higher the temperature, the higher the humidity, the longer the time, the higher the humidification effect, the lower the temperature, the lower the humidity, the shorter the time, and the weaker the humidification effect. The humidification conditions may be appropriately set so that the hardening index of the solid food made of the powdered milk obtained after the drying treatment described later falls within a predetermined range.

The relative humidity may be measured by a commercially available hygrometer. For example, HMT330 can be measured up to 180℃using the hygrometer of Vaisala, and up to 350℃using the dew point meter of Vaisala, DMT 345. Further, by measuring absolute humidity (volume absolute humidity (unit is g/m ³ ) Or absolute humidity by weight (in kg/kg (DA), where DA is dry air), and calculating the ratio (%) of the partial pressure of water vapor to the saturated water vapor pressure at that temperature, the relative humidity can also be converted.

The amount of water added to the powdered milk compression molded product during the humidification processing (hereinafter also referred to as "humidification amount") can be appropriately adjusted. The amount of humidification is preferably 0.5 to 3% by weight based on the mass of the powdered milk compression molded product after the compression molding step. If the moisture content is less than 0.5 wt%, it is not preferable to impart sufficient hardness (tablet hardness) to the solid food 10S composed of the powdered milk. In addition, if the amount of moisture exceeds 3% by weight, the powdered milk compression-molded product becomes excessively liquid or gel-like and dissolves, and the compressed and molded product is deformed or adheres to a device such as a belt conveyor during transportation, which is not preferable.

The drying process is a process for drying the powdered milk compression molded product humidified by the humidification process. Thus, the surface tackiness (tackiness) of the powdered milk compression molded product disappears, and the solid food 10S made of powdered milk can be easily handled. That is, the humidification processing and the drying processing correspond to a step of improving the hardness of the compressed milk powder molded product after compression molding and imparting desired characteristics and qualities to the solid food 10S made of milk powder.

In the drying treatment, the method for drying the powdered milk compression molded product is not particularly limited, and a known method capable of drying the powdered milk compression molded product subjected to the humidification treatment may be used. For example, there are the following methods: a method of being placed under a low humidity/high temperature environment, a method of contacting dry air/high temperature dry air, and the like.

When the milk powder compression molded product is placed under a low humidity/high temperature environment, the milk powder compression molded product is placed under an environment of a relative humidity of 0% RH or more and 30% RH or less and a temperature of 20 ℃ or more and 330 ℃ or less. The temperature when placed in a low humidity/high temperature environment is, for example, 330 ℃. The treatment time when the milk powder compression molded product is placed in a low humidity/high temperature environment is arbitrary, for example, 0.1 seconds or more and 2 hours or less.

The humidification treatment and the drying treatment may be performed as another step under conditions where the temperature and the humidity are different from each other as described above, and in this case, the humidification treatment and the drying treatment may be performed continuously. In addition, the humidification processing and the drying processing may be performed at the same temperature and humidity, in which case the humidification processing and the drying processing may be performed simultaneously. For example, the powdered milk compression molded product is placed in a 1 st temperature/humidity environment in which humidification and drying occur simultaneously, and then the powdered milk compression molded product is placed in a 2 nd temperature/humidity environment in which only drying occurs. The period of transition from the 1 st temperature humidity to the 2 nd temperature humidity is: a period of transition from a state in which humidification and drying of the powdered milk compression molded article simultaneously occur to a state in which only drying of the powdered milk compression molded article occurs.

However, when the solid food 10S made of milk powder contains a large amount of water, the preservation property is deteriorated, and deterioration of flavor and discoloration of appearance are easily promoted. Therefore, it is preferable that: in the drying step, the moisture content of the solid food 10S made of the powdered milk is controlled (adjusted) to be within about 1% of the moisture content of the powdered milk used as the raw material by controlling the conditions such as the drying temperature and the drying time.

By performing the hardening treatment including, for example, the humidification treatment and the drying treatment as described above, the following solid food can be produced: the content FF of free fat in a solid food made of milk powder is 1.47 wt% or more, and in the solid food, the ratio of the specific surface area voxel to the target area N is determined by the width w of the target area N, the thickness delta of the target area N, and the specific surface area voxel to the target area N when the solid food is divided into a plurality of (N) pieces in the height direction _{voxel_n} Content of total sugar R ₀ Total crystal amount R of sugar in target region n _n The hardening index I represented by the following formula (1) _F At FF ₀ ＝1.12、A＝0.542、I _F0 When =0.483 and b=0.0427, the above-mentioned travelThe content FF of the off-fat satisfies the following formula (2).

(action/Effect of solid food 10S composed of milk powder)

The solid food 10S made of powdered milk according to the present embodiment is a solid food obtained by compression molding and hardening powdered milk, and is composed of: relative to the hardening index I _F The content ratio FF of free fat in the solid food 10S composed of milk powder satisfies the above formula (2) and is 1.47 wt% or more. Conventionally, there have been no solid foods composed of milk powder having a hardening index and a free fat content satisfying the above formula (2). The free fat contained in the solid food composed of the powdered milk at a content of 1.47 wt% or more acts as a lubricant or a mold release agent, whereby the adhesion of the solid food composed of the powdered milk to the contact surface between the manufacturing apparatus and the solid food composed of the powdered milk can be suppressed, and the strength of easy handling can be also achieved. The contact surface between the manufacturing apparatus and the solid food made of powdered milk is a surface of a punch, a mortar, a conveying arm, a conveying tray, or the like of the tablet press, which is in contact with the solid food made of powdered milk.

The solid food 10S composed of milk powder was subjected to the following hardening index I _F Is subjected to hardening treatment: the solid food comprises milk powder, and has a width w, a thickness delta, and a specific surface area volume ratio Sv of a target region N when the solid food is divided into a plurality of (N) solid foods in the height direction _{voxel_n} Content of total lactose R ₀ Total crystal amount R of lactose in target region n _n Represented by the above formula (1), and FF ₀ ＝1.12、A＝0.542、I _F0 =0.483, b=0.0427. Thereby, the free fat content FF of the solid food made of milk powder can be fully obtainedThe solid food composed of milk powder having the constitution of the above formula (2) can have a free fat content FF of 1.47 wt% or more. By adjusting the temperature, humidity and treatment time in the hardening treatment, particularly the temperature, humidity and treatment time in the humidification treatment, the hardening index I of the hardening treatment applied to the solid food made of milk powder can be adjusted _F As a result, the content of free fat in the obtained solid food made of milk powder can be adjusted within the range of the above formula (2).

Further, the solid food 10S made of powdered milk according to the present embodiment can obtain a fat sensation higher than that of a conventional solid food made of powdered milk in which the content of free fat in the solid food made of powdered milk in the sensory test is less than 1.47% by weight.

< embodiment 2 >

Solid food made of milk powder is an example of solid food. In embodiment 1, the powdered milk compression molded product obtained by compression molding powdered milk and the solid food made of powdered milk obtained by hardening the powdered milk are described, but the present invention is not limited to these. The present embodiment is applicable to a food powder compression molded product obtained by compression molding a food powder, and a solid food obtained by hardening the food powder compression molded product.

As the above-mentioned food powder, other than milk powder, protein powder such as whey protein, soybean protein and collagen peptide, amino acid powder, MCT oil-containing powder and the like can be used. Lactose or other sugar may also be suitably added to the food powder. The food powder may also contain nutritional components such as fat, protein, minerals and vitamins, and food additives in addition to lactose or other sugar.

The food powder compression molded product can be formed by using food powder and compression molding the food powder into a desired shape. The obtained food powder is hardened by compression molding, whereby a solid food can be formed. The food powder described above can be produced by performing a hardening treatment including the same humidification treatment as in embodiment 1, except that the food powder is used as a raw material.

The hardness of a food powder compression molded product obtained by compression molding a food powder or a solid food obtained by hardening the food powder can be measured by using the durometer described in embodiment 1. The food powder compression molded product preferably has a hardness of 4N or more and less than 20N. In addition, the preferred breaking stress of the food powder compression molded product is 0.014N/mm ² Above and below 0.067N/mm ² The preferred breaking stress of the solid food is 0.067N/mm ² Above and 0.739N/mm ² The following is given.

The solid food according to the present embodiment is a solid food obtained by compression molding and hardening a food powder, and has a free fat content FF of 1.47 wt% or more.

In the solid food, the width w of the target region N, the thickness delta of the target region N, and the specific surface area voxel ratio Sv of the target region N are all obtained when the solid food is divided into a plurality of (N) regions in the height direction _{voxel_n} Content of total sugar R ₀ Total crystal amount R of sugar in target region n _n The hardening index I represented by the following formula (1) _F At FF ₀ ＝1.12、A＝0.542、I _F0 When 0.483 and b=0.0427, the content FF of free fat satisfies the following formula (2). The following formula (1) is the same as the formula (1) shown in embodiment 1, except that R ₀ The content of total lactose is understood to be the content of total sugar, R _n The total crystal amount of lactose from the subject region n is understood to be the total crystal amount of sugar from the subject region n.

The content FF of the free fat preferably satisfies the following formula (3).

The above hardening index I, which is a strength of easy handling as a solid food _F Preferably 0.3mm ² The above. Hardening index I _F The upper limit is not particularly limited, but is preferably 0.7mm ² The following is given. Hardening index I _F More preferably 0.3mm ² Above and 0.65mm ² Hereinafter, it is more preferably 0.3mm ² Above and 0.63mm ² The following is given.

The protein powder of the food powder may be milk casein, meat meal, fish meal, egg meal, wheat protein decomposition products, or the like. These protein powders may be used alone or in combination of two or more.

Furthermore, whey protein (whey protein) of the food powder is a generic term for proteins other than casein in milk. Whey proteins can be classified. Whey protein is composed of a plurality of components such as lactoglobulin, lactalbumin, lactoferrin, etc. When the milk raw material such as milk is made acidic, the precipitated protein is casein and the non-precipitated protein is whey protein. Examples of the powdery raw material containing whey protein include WPC (whey protein concentrate, protein content of 75 to 85 mass%), WPI (whey protein isolate, protein content of 85 mass% or more). These may be used alone or in combination of two or more.

The soybean protein (Soy protein) in the food powder may be a protein contained in soybean, or may be extracted from soybean. Alternatively, a soybean product purified from raw soybean may be used. The purification method is not particularly limited, and conventionally known methods can be used. As such soybean proteins, commercially available powders can be used as food and drink materials, medical materials, and nutrition enhancer foods. These may be used alone or in combination of two or more.

Further, the amino acids contained in the amino acid powder of the food powder are not particularly limited, and for example, arginine, lysine, ornithine, phenylalanine, tyrosine, valine, methionine, leucine, isoleucine, tryptophan, histidine, proline, cysteine, glutamic acid, asparagine, aspartic acid, serine, glutamine, citrulline, creatine, methyllysine, acetyllysine, hydroxylysine, hydroxyproline, glycine, alanine, threonine, cystine, and the like can be used. These may be used alone or in combination of two or more.

The amino acid contained in the amino acid powder of the food powder may be natural or synthetic, and a single amino acid or a mixture of a plurality of amino acids may be used. As the amino acid, not only a free amino acid but also salts such as sodium salt, hydrochloride and acetate, and derivatives such as carnitine and ornithine may be used.

In the present specification, "amino acid" includes alpha-amino acid, beta-amino acid and gamma-amino acid. In addition, the amino acid may be either L-form or D-form.

The fat contained in the fat-containing powder of the food powder may be animal fat, vegetable fat, separated oil thereof, hydrogenated oil, or transesterified oil, in addition to the MCT oil. One or two or more of these may be added. Animal fats and oils are, for example, milk fat, lard, tallow, fish oil, and the like. Vegetable oils and fats are, for example, soybean oil, rapeseed oil, corn oil, coconut oil, palm kernel oil, safflower oil, cottonseed oil, linseed oil, MCT oil, and the like.

Further, the sugar of the food powder is, for example, oligosaccharide, monosaccharide, polysaccharide, artificial sweetener, or the like, in addition to the lactose. One or two or more of these may be added. Examples of oligosaccharides are lactose, sucrose, maltose, galacto-oligosaccharides, fructo-oligosaccharides, lacto-ketose and the like. The monosaccharides include, for example, glucose, fructose, galactose, etc. Examples of the polysaccharides include starch, soluble polysaccharides, and dextrins.

Further, as an example of the food additive of the above-mentioned food powder, a sweetener can be exemplified. As the sweetener, any sweetener commonly used for foods and medicines may be used, and any of natural sweeteners and synthetic sweeteners may be used. The sweetener is not particularly limited and includes, for example, glucose, fructose, maltose, sucrose, oligosaccharides, granulated sugar, maple syrup, honey, molasses, trehalose, palatinose, maltitol, xylitol, sorbitol, glycerin, aspartame, alitame, neotame, sucralose, acesulfame potassium, saccharin and the like.

Further, as an example of the food additive of the above-mentioned food powder, a sour agent can be exemplified. The sour agent is not particularly limited and includes, for example, acetic acid, citric acid, anhydrous citric acid, adipic acid, succinic acid, lactic acid, malic acid, phosphoric acid, gluconic acid, tartaric acid, salts thereof, and the like. The sour agent can suppress (mask) bitter taste caused by the difference in the kind of amino acid.

Further, the nutritional ingredients of the food powder may include all ingredients such as fat, protein, minerals, and vitamins.

Examples of fats include animal fats and oils, vegetable fats and oils, their separated oils, hydrogenated oils, and transesterified oils. One or two or more of these may be added. Animal fats and oils are, for example, milk fat, lard, tallow, fish oil, and the like. Vegetable oils and fats are, for example, soybean oil, rapeseed oil, corn oil, coconut oil, palm kernel oil, safflower oil, cottonseed oil, linseed oil, MCT oil, and the like.

Examples of the protein include milk proteins and fractions of milk proteins, animal proteins, vegetable proteins, peptides and amino acids having various chain lengths obtained by degrading these proteins with enzymes, and the like. One or two or more of these may be added. Milk proteins are, for example, casein, whey proteins (alpha-lactalbumin, beta-lactoglobulin, etc.), whey Protein Concentrates (WPC), whey Protein Isolates (WPI), etc. The animal protein is, for example, egg protein (egg powder), meat powder, fish powder, etc. The vegetable proteins are, for example, soybean proteins, wheat proteins, and the like. The peptide is, for example, a collagen peptide. Amino acids are, for example, taurine, cystine, cysteine, arginine, glutamine, and the like. One or two or more of these may be added.

As minerals, iron, sodium, potassium, calcium, magnesium, phosphorus, chlorine, zinc, iron, copper, selenium, and the like are mentioned. One or two or more of these may be added.

As the vitamins, vitamin a, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, folic acid, pantothenic acid, biotin, and the like are mentioned. One or two or more of these may be added.

Examples of the other food materials include Cocoa powder (Cocoa powder), raw Cocoa powder (Cacao powder), chocolate powder, microbial powder containing useful microorganisms such as lactic acid bacteria and bifidobacteria, milk fermentation component powder obtained by adding a microorganism to milk and fermenting the obtained culture into the milk, cheese powder obtained by pulverizing cheese, functional food powder obtained by pulverizing functional food, and comprehensive nutrition food powder obtained by pulverizing comprehensive nutrition food. One or two or more of these may be added.

The solid food of the present invention may be in the form of daily intake food, health auxiliary food, health functional food, specific health food, nutritional functional food, nutritional enhancer, functional labeling food, etc.

Solid foods having the property of dissolving in water may also be referred to as solid dissolution foods.

But also can be applied to solid food which can be eaten without being dissolved in water.

When the food powder contains a water-soluble material or a hygroscopic material, there is a possibility that tackiness (tackiness) may occur on the surface of the food powder compression molded product when the food powder compression molded product obtained by compression molding the food powder is humidified. Examples of such food powder include food powder containing sugar, dextrin, natural sugar (trehalose, etc.), polysaccharides, etc. In addition, when the food powder compression molded product is humidified, the food powder may be suitably used as long as it is a food powder that may cause tackiness (tackiness) on the surface of the food powder compression molded product.

(action/Effect of solid food)

The solid food of the present embodiment isA solid food in a solid form obtained by compression molding and hardening of powdered milk, which comprises: relative to the hardening index I _F The content FF of the free fat in the solid food satisfies the above formula (2) and is 1.47 wt% or more. There have been no solid foods having a hardening index and a free fat content satisfying the above formula (2). Free fat contained in the solid food at a content of 1.47 wt% or more acts as a lubricant or a release agent, whereby the adhesion of the solid food to the contact surface between the manufacturing apparatus and the solid food can be suppressed, and the strength for easy handling can be also achieved.

The solid food was subjected to the following hardening index I _F The solid food having a structure in which the content FF of free fat in the solid food satisfies the above formula (2) can be produced by the hardening treatment of (a) so that the content FF of free fat in the solid food is 1.47 wt% or more, the hardening index I _F The solid food is divided into a plurality of (N) target areas N along the height direction, wherein the width w of the target areas N, the thickness delta of the target areas N, and the specific surface area voxel ratio Sv of the target areas N _{voxel_n} Content of total sugar R ₀ Total crystal amount R of sugar in target region n _n Represented by the above formula (1), and FF ₀ ＝1.12、A＝0.542、I _F0 =0.483, b=0.0427. By adjusting the temperature, humidity and treatment time in the hardening treatment, particularly the temperature, humidity and treatment time in the humidification treatment, the hardening index I of the hardening treatment applied to the solid food can be adjusted _F As a result, the content of free fat in the obtained solid food can be adjusted within the range of the above formula (2).

Further, the solid food of the present embodiment can obtain a fat sensation higher than that of the conventional solid food in which the content of free fat in the solid food in the sensory test is less than 1.47% by weight.

< embodiment >

(production of examples)

A rectangular parallelepiped-shaped member having 31mm of side a in the X-axis direction, 24mm of side b in the Y-axis direction, and 12.5mm of side c in the Z-axis direction was producedSolid food samples of milk powder were used as examples. The size of the mortar punch of the tablet press having such a size was adjusted, and 5.4g of powdered milk was compression molded to form a powdered milk compression molded product. In compression molding, the 1 st compression distance L is set ₁ Set to 12.6mm, the 1 st compression speed V ₁ After the 1 st compression of 120mm/s, the 2 nd compression distance L was set ₂ Set to 0.6mm, compression speed V of 2 nd ₂ The 2 nd compression was set to 1.2 mm/s. The powdered milk compression molded product obtained in the above was subjected to a humidification treatment at a humidification temperature of 75 ℃ or lower and further to a drying treatment at a drying temperature of 80 ℃ to obtain a sample of a solid food made of powdered milk as an example of the hardening treatment. Here, the hardening index I is obtained by adjusting the temperature (75 ℃ or lower), humidity and treatment time of the humidification treatment _F 0.477mm ² Above and 0.604mm ² The samples of examples in the following ranges. For the hardening index I _F The width w, thickness δ, and specific surface area voxel ratio Sv of the target region n can be obtained from a sample of a solid food composed of milk powder _{voxel_n} Total crystal amount R of lactose in target region n _n And total lactose content R ₀ And calculated. Specific surface area voxel to Sv _{voxel_n} A high-resolution 3 DX-ray microscope (three-dimensional X-ray CT apparatus) (model: nano3 DX) manufactured by Rigaku Corporation was used for the measurement.

Total crystal amount R of each sample _n The measurement of (a) was performed by using a powder X-ray diffraction apparatus (XRD, smartLab, rigaku Corporation) on a surface exposed by cutting a thickness of 0.1mm from the surface of a solid food made of powdered milk, and measuring the surface by diffraction intensity. The measurement methods were general (focusing method), slit conditions were scan axis (2θ/θ), mode (stepwise), range designation (absolute), start (9.0000 deg), end (13.5000 deg), step size (0.0200 deg), speed count time (2.4), IS (1.000 deg), RSI (1.000 deg), RS2 (0.300 mm), attenuator (open), tube voltage (40 kv), tube current (30 mA).

Analysis method Using analysis software "SmartLab StudioII", after weighted average (smoothed 7-point) BG removal (sonniveld-Visser method) treatment, proceedLine integral intensity calculations (intrinsic peak of alpha lactose crystals: 12.5, intrinsic peak of beta lactose crystals: 10.5). Here, as the total crystal amount R _n The weight of the alpha lactose crystals and the beta lactose crystals per unit weight (wt%) was determined.

Production of comparative example 1

The difference from the examples is that the hardening index I is obtained by adjusting the temperature (75 ℃ or lower), humidity, and time of the humidification conditions for the hardening treatment _F Is 0.246mm ² Above and below 0.477mm ² The solid food sample composed of milk powder in comparative example 1 was prepared. The humidification conditions are temperature/humidity/time, and the higher the temperature, the higher the humidity, and the longer the time, the higher the humidification effect, the higher the hardening exponent can be adjusted to the direction of increasing, the lower the temperature, the lower the humidity, and the shorter the time, the weaker the humidification effect, and the hardening exponent can be adjusted to the direction of decreasing. In comparative example 1, the humidification conditions were adjusted so that the humidification effect was weaker than in the example.

(hardness of each sample)

Hardness evaluation of each sample of the solid food composed of milk powder of examples and comparative example 1 was performed using the load cell type tablet hardness tester described above. Each sample had a hardness of about 50N (breaking stress of 0.167N/mm) ² Left and right), is sufficiently ensured. Thus, the solid foods composed of the milk powder of the examples all have hardness that is easy to handle.

(specific surface area voxel ratio of each sample)

Specific surface area voxel ratio Sv of each sample of solid food composed of milk powder of the above examples and comparative example 1 _{voxel_n} A high-resolution 3 DX-ray microscope (three-dimensional X-ray CT apparatus) (model: nano3 DX) manufactured by Rigaku Corporation was used for the measurement. Specific surface area voxel to Sv _{voxel_n} The measurement environment of (2) was carried out at a temperature of 24℃and a humidity of 33% RH.

For each sample of the solid food made of milk powder in the above examples and comparative example 1, the specific surface area voxel ratio distribution from the surface to the depth direction was obtained. Specifically, tomographic imaging of each sample at each depth was performed using 3DCT (3 Dimension Computed Tomography), and the obtained image was subjected to image processing to obtain a specific surface area voxel ratio. In order to accurately measure the specific surface area, the conditions (volume) for the photographing must be such that the resolution is significantly smaller than the average particle diameter of the powder raw material, and the average particle diameter is preferably 1/30 or less. In the case of a powder raw material having an average particle diameter of 200 to 300. Mu.m, it is desirable to take images at a resolution of 10 μm or less. It is often difficult to directly find the three-dimensional accurate specific surface area from the 3DCT image. Therefore, for each volume of the 3DCT (the element of the minimum volume at the time of CT imaging, the value of the regular lattice unit in the three-dimensional space), the total amount Nv of the volume filled with only the solid and the total amount Ns of the volume contained in the interface of the solid and the gas are measured, and the ratio Ns/Nv of each total amount is defined as the specific surface area volume ratio taking into consideration the characteristic value proportional to the specific surface area. The number of voxels included in the interface can be measured by using image processing software, for example, by dividing the measurement screen into a grid with the smallest voxel size and manually counting the number, or by letting the software automatically count the number according to the same procedure. Examples of software that can count the number of volume of the interface include ImageJ (NIH), DRISHTI (National Computational Infrastructure), VGStudio MAX (volumectgraphics), and Dragonfly (Object Research Systems). By using the voxel ratio, the characteristics related to the specific surface area can be compared without being affected by the difference in the slice area and the difference in the resolution of CT.

(measurement of free fat of each sample)

For evaluation of the content of free fat based on the hardening condition, the content of free fat was measured on the samples of the solid foods made of milk powder of the prepared examples and comparative example 1 as described above. First, attention is paid not to finely crush a solid food composed of powdered milk with a cutter while grinding it. The crushed solid food consisting of powdered milk is then passed through a 32-mesh sieve. The content of free fat was measured by the method described in "Determination of Free Fat on the Surface of Milk Powder Particles", analytical Method for Dry Milk Products, A/S NIRO ATOMIZER (1978) using the sieve-processed sample. Among them, in the method of dissolving solid food made of powdered milk (Niro Atomizer, 1978), the solvent for extraction is changed from carbon tetrachloride to n-hexane, and the extraction operation is changed according to the change of the solvent. The fact that the measurement results of free fat did not change even if these were changed has been confirmed in "study of free fat measurement method of milk powder", chai Tianman ear, creek's first america, jinjing Zhenmei, toyota Living, nihon Shokuhin Kagaku Kougaku Kaishi Vol.53, no.10,551 to 554 (2006).

FIG. 7 is a graph showing the relative hardening index I of solid foods composed of milk powder of example and comparative example 1 _F (mm ² ) Is a graph of the free fat content FF (%). The content b of free fat in examples and comparative example 1 is represented by the symbol "+". The graph on which the coefficient is calculated by the least squares method is represented by a curve a. Curve a is represented by the following formula (4).

In formula (4), FF ₀ ＝1.121、A＝0.5415、I _F0 ＝0.4834、B＝0.0427。

As shown in FIG. 7, the free fat content of the examples was the hardening index I _F At 0.477mm ² Above and 0.604mm ² The following ranges are 1.47 wt% or more. The free fat content of comparative example 1 was found to be in the hardening index I _F Is 0.246mm ² Above and below 0.477mm ² Within a range of less than 1.47 wt.%. It was confirmed that the content of free fat in the solid food made of milk powder of the example was higher than that of comparative example 1. Thus, the solid food made of milk powder according to the embodiment can be prevented from adhering to the contact surface between the solid food made of milk powder and the manufacturing apparatus. By adjusting the temperature, humidity and treatment time in the hardening treatment, in particular in the humidification treatmentThereby, the hardening index I of the hardening treatment of the solid food made of milk powder can be adjusted _F As a result, the content of free fat in the obtained solid food made of milk powder can be adjusted within the range of the above formula (2).

Comparative example 2

Using the same powdered milk as in the above example, a powdered milk compression molded product was obtained by 1 compression with a compression force of 10MPa and a punch lowering speed of 10 mm/min by a universal tensile tester (Shimadzu corporation), and a solid food sample of powdered milk of comparative example 2 was prepared by humidifying at 40℃and humidity of 95% RH for 5 minutes and further drying at 40℃for 30 minutes. The solid food of comparative example 2 had a free fat content of 2.4% and a hardening index of 0.62mm ² . The content of free fat and the value of the hardening index do not satisfy the above formula (2).

Comparative example 3

Using the same powdered milk as in the above example, a powdered milk compression molded product was obtained by 1 compression with a compression force of 30MPa and a punch lowering speed of 10 mm/min by a universal tensile tester (Shimadzu corporation), and a solid food sample of powdered milk of comparative example 3 was prepared by humidifying at 40℃and humidity of 95% RH for 5 minutes and further drying at 40℃for 30 minutes. The solid food of comparative example 3 had a free fat content of 5.8% and a hardening index of 0.71mm ² . The content of free fat and the value of the hardening index do not satisfy the above formula (2).

Comparative example 4

Using the same powdered milk as in the above example, a powdered milk compression molded product was obtained by using a tablet press machine described in japanese patent No. 2650493, and a solid food sample of powdered milk of comparative example 4 was prepared by performing humidification treatment at 65 ℃ and humidity of 100% rh for 45 seconds, and further drying treatment at 95 ℃ and humidity of 10% rh for 5 minutes. The free fat content and the hardening exponent of the solid food of comparative example 4 do not satisfy the above formula (2).

Comparative example 5

In compression molding, the 1 st compression distance L is set ₁ Is set to 5-15 mm and the 1 st compression speed V ₁ After the 1 st compression of 1 to 150mm/s, the 2 nd compression distance L is set ₂ Set to 0.1-1.6 mm, and the 2 nd compression speed V ₂ Compression 2 is set to 0.25-15 mm/s. The powdered milk compression molded product obtained in the above was subjected to humidification treatment at a humidification temperature of 80 ℃, 50% rh for 20 seconds, and further to drying treatment at a drying temperature of 80 ℃, to prepare a sample of solid food composed of powdered milk of comparative example 5 subjected to hardening treatment. The free fat content and the hardening exponent of the solid food of comparative example 5 do not satisfy the above formula (2).

(sensory inspection)

Sensory testing of the food in an insoluble manner was performed by 20 panelists trained to give the same degree of score for the same sensory test specimen. The sensory test samples were solid foods composed of milk powder in the above examples and comparative examples 1 to 3.

As for the fat sensation (flavor of fat), the solid food composed of milk powder of the example was compared with the solid food composed of milk powder of comparative example 1, and as a result, 20 panelists answered that the solid food composed of milk powder of the example had a fat sensation more than the solid food composed of milk powder of comparative example 1. In addition, the solid food composed of milk powder of the examples answered by 20 panelists had a moderate hardness and a pleasant taste for easy eating than the solid foods composed of milk powder of comparative examples 2 and 3.

Example of embodiment >

The present disclosure may have the following configuration. With the following configuration, the adhesion of the solid food to the contact surface between the manufacturing apparatus and the solid food can be suppressed, and the strength of the solid food can be easily handled.

(1) A solid food which is a solid food obtained by compression molding of a food powder and has a breaking stress of 0.067N/mm ² Above and 0.739N/mm ² The solid food is as followsThe content FF of free fat is 1.47 wt% or more.

(2) The solid food according to the above (1), wherein the solid food has a specific surface area voxel ratio Sv for the width w of the target region N, the thickness δ of the target region N, and the specific surface area voxel ratio Sv of the target region N when the solid food is divided into a plurality of (N) pieces in the height direction _{voxel_n} Content of total sugar R ₀ Total crystal amount R of sugar in target region n _n The hardening index I represented by the following formula (1) _F At FF ₀ ＝1.12、A＝0.542、I _F0 When =0.483 and b=0.0427, the content FF of the free fat satisfies the following formula (3):

(3) A solid food which is a solid food obtained by compression molding a food powder, the solid food being formed by compression molding a food powder and hardening the obtained food powder compression molded product in the following constitution: the breaking stress of the solid food is 0.067N/mm ² Above and 0.739N/mm ² Hereinafter, the content FF of free fat in the solid food is 1.47% by weight or more.

(4) A solid dissolved food which is obtained by compression molding of a food powder and has a breaking stress of 0.067N/mm ² Above and 0.739N/mm ² Hereinafter, the content FF of free fat in the solid-dissolved food is 1.47% by weight or more.

(5) A solid food which is a solid food obtained by compression molding of a food powder and has a breaking stress of 0.067N/mm ² Above and 0.739N/mm ² The free fat of the solid food is contained in the followingThe ratio FF is 1.47% by weight or more, and the solid food can be eaten in an insoluble manner.

(6) A solid food which is a solid food obtained by compression molding of a food powder and has a breaking stress of 0.067N/mm ² Above and 0.739N/mm ² Hereinafter, the content FF of free fat in the solid food is 1.47 wt% or more, and the solid food can be made viscous by hardening treatment.

(7) A solid food which is a solid food obtained by compression molding of a food powder, wherein the content FF of free fat in the solid food is 1.47 wt% or more, and wherein the solid food is composed of a width w of a target region N, a thickness delta of the target region N, and a specific surface area voxel ratio Sv of the target region N when the solid food is divided into a plurality of N pieces in the height direction _{voxel_n} Content of total sugar R ₀ Total crystal amount R of sugar in target region n _n The hardening index I represented by the following formula (1) _F At FF ₀ ＝1.12、A＝0.542、I _F0 When 0.483 and b=0.0427, the content FF of the free fat satisfies the following formula (2).

(8) The solid food according to the above (7), wherein the hardening index I is as defined in the above _F The content FF of the free fat satisfies the following formula (3):

description of the reference numerals

10. Main body

10A 1 st side

10B 2 nd side

10C side

10S solid food comprising milk powder

Claims (2)

1. A solid food obtained by compression molding of food powder,

the solid food has a free fat content FF of 1.47 wt% or more,

in the solid food, the solid food is divided into a plurality of (N) target areas N in the height direction by the width w, the thickness delta, the specific surface area volume ratio Sv of the target areas N _{voxel_n} Content of total sugar R ₀ Total crystal amount R of sugar in target region n _n The hardening index I represented by the following formula (1) _F At FF ₀ ＝1.12、A＝0.542、I _F0 When =0.483 and b=0.0427, the content FF of the free fat satisfies the following formula (2):

2. the solid food product of claim 1, wherein, relative to the hardening index I _F The content ratio FF of the free fat satisfies the following formula (3):

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