JP2000014335A - Powdery thickening stabilizer composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject compound capable of being produced by a simple process and easily dispersed and dissolved in warm water or a heated aqueous solution by heating and mixing a thickening stabilizer with a solid oil and fat at an ordinary temperature and a liquid or pasty oil and fat at an ordinary temperature and successively mixing the mixture with a powdery food material having a low viscosity and soluble in chilled water. SOLUTION: This powdery thickening stabilizer composition comprises a heated mixture of (A) a solid fat and oil at an ordinary temperature (suitably, cured soybean oil having a melting point around 65 deg.C), (B) a liquid or pasty oil and fat at an ordinary temperature (suitably, a sorbitan fatty acid ester having a melting point around 5 deg.C and (C) a thickening stabilizer (e.g. xanthan gum, pectin) and (D) a powdery food material or a food additive soluble in cold water and having a low viscosity. As the ingredient D, sugar or dextrin is usually used. The ratio of the ingredient A to the ingredient B is preferably (1:5)-(5:1). The ingredients A and B are each added in an amount of 2-20% based on the ingredient C. The ingredient D is preferably used in an amount from 20% or more to less 900% based on the ingredient C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a powdery thickener composition having good dispersibility in hot water.

[0002]

2. Description of the Related Art Thickening stabilizers such as xanthan gum and pregelatinized starch have been widely used in various foods. To improve the dispersibility of these food additives in water, the following methods have been used. Methods are known.

(1) A method in which food ingredients such as sugar having good solubility in water are mixed with xanthan gum and added. (2) A method of dispersing and adding in alcohol or oil. (3) A method of granulating by an extrusion granulation method or a fluidized bed granulation method. (4) A method of dispersing in solid fats and oils to obtain a composite by spray cooling (spray cool). (5) A method of improving dispersibility by treating with an emulsifier (JP-A-63-230730, JP-A-1-86844). (6) A method of using a solid thickener in which saccharides and / or fats and oils are interposed between solid paste particles (JP-A-9-27591)
No. 4).

[0004]

However, the above-mentioned conventional method has the following disadvantages.

[0005] In the method (1), it is necessary to dilute about 10 times, so that the taste changes and an excellent dispersing effect cannot be obtained. In the method (2), the taste and odor change, and the number of dispersion steps in alcohol and oil increases. According to the method (3), when a thickening stabilizer such as xanthan gum, which is difficult to disperse and dissolve, is increased in particle size, the dispersibility is certainly improved, but a certain size of lumps or ramping is forcibly formed. However, merely improving the dispersibility does not promote dissolution. In the method (4), the ratio of fats and oils must be 50% by weight or more, and the taste and odor change. The method (5) has an effect of adding to cold water, but when added to hot water, the powder agglomerates due to steam and the effect is not sufficiently exhibited. In the method (6), the production process is complicated, and the dispersing and dissolving time is long as in the case of the granulation method.

Furthermore, thickening stabilizers such as xanthan gum rapidly hydrate, easily swell, and exhibit high viscosity, but are more difficult to disperse and dissolve in warm water than in cold water. Poor dispersibility in hot water is due to steam generated from hot water.
This is considered to be because the thickening stabilizer of the powder is wetted, the powder is likely to aggregate, and lumps and ramping occur more than in cold water, making it difficult to dissolve. In addition, it is particularly difficult to disperse the pregelatinized starch alone in warm water.

[0007] The problem to be solved by the present invention is to improve the dispersibility of a thickening stabilizer such as xanthan gum and a pregelatinized starch in hot water by dissolving them in warm water or hot water or hot water. An object of the present invention is to provide a powdery thickening stabilizer composition that can be easily dispersed and dissolved in a heated aqueous solution.

[0008]

Means for Solving the Problems The present inventors have made the thickening stabilizer and / or the pregelatinized starch a normal-temperature solid fat and oil and a liquid or paste-like fat at normal temperature and the melting point of a normal-temperature solid fat and oil. After performing the mixing treatment while heating as described above, by performing a mixing treatment with a cold water-soluble low-viscosity powdery food material or food additive, it is found that the powdery material can be recovered without a pulverizing step, and the present invention is completed. Reached.

That is, the present invention comprises a heated mixture of a fat or oil which is a solid at normal temperature, a fat or oil in the form of a liquid or paste at normal temperature, and a thickening stabilizer, and a food material or food additive in the form of a cold water-soluble low-viscosity powder. The present invention relates to a powdery thickening stabilizer composition characterized by the following.

[0010] The present invention also relates to a food material or food in the form of a cold-water-soluble, low-viscosity powder, which is obtained by heating a mixture of a solid fat or oil at room temperature or a fat or oil in a liquid or paste at normal temperature with a thickening stabilizer and pregelatinized starch. The present invention relates to a powdery thickening stabilizer composition comprising an additive.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the thickening stabilizer and the pregelatinized starch to be improved in solubility in warm water are as follows.

Thickening stabilizers include, for example, xanthan gum,
Guar gum, gum arabic, pectin, arabinogalactan, alginic acid, propylene glycol alginate, sodium carboxymethylate, sodium alginate, psyllium seed gum, locust bean gum, tara gum, tragacanth gum, carrageenan, tamarind seed gum, gellan gum, curdlan and casein At least one selected from sodium can be mentioned.

Examples of the pregelatinized starch include at least one selected from pregelatinized waxy corn starch, pregelatinized potato starch, pregelatinized tapioca starch and pregelatinized starch. In the invention of claim 2, the reason why the pregelatinized starch is used as an essential component is that it is particularly difficult to disperse and pregelatinize the pregelatinized starch in general. In the prior art, it was difficult to formulate the pregelatinized starch and the thickening stabilizer, but the present invention facilitated the formulation. Further, the solution of pregelatinized starch has a unique texture and fluidity such as adhesion, which cannot be obtained with other thickening stabilizers.

In the present invention, room temperature solid fats and oils are:
The melting point is not particularly limited as long as the melting point is in the range of 40 ° C to 120 ° C. At least one type obtained from fatty acids such as stearic acid, glycerin fatty acid esters such as glycerin stearate, sucrose fatty acid esters, and sorbitan fatty acid esters such as sorbitan monostearate can be exemplified. Among them, hardened soybean oil having a melting point of about 65 ° C. is not heated at an excessively high temperature.
This is suitable in that hot water is passed therethrough, and a heating method such as steam heating is not limited. In addition, in the case of fats and oils having a melting point of about 65 ° C., a sufficient difference in temperature between the state at normal temperature and the state during heating and melting is obtained, so that the state change of the liquid and the solid depending on the temperature is clear.

The fats and oils in the form of liquid or paste at room temperature in the present invention are not particularly limited as long as they have a melting point of less than 40 ° C. Examples include at least one selected from sorbitan fatty acid esters such as sorbitan / monooleate, monoglycerin fatty acid esters such as diglycerin / monolaurate, and lecithin. Among them, the sorbitan fatty acid ester having a melting point of about 5 ° C. improves the dispersibility of the thickening stabilizer, and prevents powder caking due to solidification of room temperature solid fats and oils during cooling of the powder. Is preferred.

In the present invention, the ratio of room temperature solid fats and oils to room temperature liquid or pasty fats and oils is from 1:10 to 1: 1.
0: 1, preferably 1: 5 to 5: 1.

If the amount of fats and oils at room temperature is too large, the powder (thickening stabilizer composition) solidifies and becomes large particles when dissolved, which is problematic.

If the amount of the fat or oil in the form of liquid or paste at normal temperature is too large, the powder (thickening stabilizer composition) becomes sticky and loses fluidity, and dispersibility in hot water deteriorates, thus causing a problem of ramping.

The use of a mixture of a solid fat at normal temperature and a fat or oil in the form of liquid or paste at normal temperature improves the caking (consolidation phenomenon) and fluidity of the powdery thickener composition.

The amount of fats and oils (total of solid fats and oils at room temperature and liquid or paste at normal temperature) added to the thickening stabilizer and the pregelatinized starch is not particularly limited. 2 to 50% per starch, preferably 2 to 20%
%.

If the amount of the fat or oil is less than 2%, a sufficient dispersing effect in hot water is not obtained, and if it is more than 50%, the powder of the thickening stabilizer tends to be sticky and lump. It is not preferable because the taste and smell peculiar to fats and oils are enhanced.

In the present invention, it is necessary to liquefy the fats and oils which are solid at room temperature by heating, and to uniformly coat the thickener and the pregelatinized starch.

The method of heat-treating these components is not particularly limited, and examples thereof include the following methods.

(1) A solid fat or oil at room temperature and a fat or oil in a liquid or paste form at room temperature are heated and melted at a temperature equal to or higher than the melting point of the fat or oil at normal temperature, and the resulting powdered thickening stabilizer α A method in which the mixture is added dropwise to the modified starch.

(2) Powdered room temperature solid fats and oils, and a thickening stabilizer, pregelatinized starch are mixed while heating to above the melting point of the room temperature solid fats and oils, and the liquid or paste-like fats and oils are mixed at room temperature. A method of mixing by dripping.

(3) A method in which a fat or oil in the form of a liquid or paste is added to a thickening stabilizer and pregelatinized starch at normal temperature, and then a solid fat or oil at normal temperature is added, followed by heating and mixing.

(4) A method in which a thickening stabilizer, pregelatinized starch, oils and fats at room temperature solids, and oils and fats in a liquid or paste form at room temperature are simultaneously charged into a mixer and mixed by heating.

In the method of the present invention, the finally added cold water-soluble low-viscosity powdery food material or food additive includes:
It is added to impart fluidity to the thickening stabilizer composition, for example, saccharides, powdered dextrin, powdered starch syrup,
Examples include at least one selected from saccharide hydrogenated products, decomposed gelatin, gelatin, whole milk powder, skim milk powder, salt, HAP, HVP, modified lactalbumin powder, yeast autolysate, pullulan, salt and potassium chloride. .
As a requirement that these food materials or food additives should have, it is preferable that the food materials or food additives be easily dispersed in water, have little denaturation or change in viscosity even when hot water is added, and have low hygroscopicity. Usually, sugars and dextrins are used, but the food materials are not limited to the above materials. The amount used varies depending on each material, but may be used in an amount of 20% or more per thickening stabilizer and / or pregelatinized starch. If the amount is less than 20%, the fluidity of the powder cannot be maintained due to the stickiness of the room temperature solid or room temperature liquid fats and oils, and the caking of the powder when the room temperature solid fats and oils cannot be cooled is not preferable. The upper limit is not particularly limited, but is less than 9 times the viscosity stabilizer and / or the pregelatinized starch.

The cold water-soluble low-viscosity powdery food material or food additive may be mixed with the above-mentioned heat-mixed product of the fats and oils and the thickening stabilizer and / or pregelatinized starch.

As the mixing device for mixing the thickening stabilizer composition of the present invention, a known device may be used, for example, a high-speed stirring mixer such as a super mixer or a Henschel mixer, or a planetary motion such as a Nauta mixer. A device provided with heating equipment such as a jacket such as a mold mixer is preferred.

The thickening stabilizer composition of the present invention can be used in various foods as a gelling agent or a thickening agent. Foods using the thickening stable composition of the present invention include soups, instant soups, geriatric foods, fruit jelly, jelly foods such as milk jelly, cheesecake, grilled meat sauce, yakitori sauce, eel kabayaki sauce and the like. Sauces, various sauces, pickles such as jam and kimchi, salted foods, retort foods and the like can be mentioned.

The thickening stabilizer composition of the present invention is prepared by coating a thickening stabilizer such as xanthan gum or a pregelatinized starch having poor dispersibility and solubility in warm water with a normal-temperature solid fat and a normal-temperature liquid fat and oil. Therefore, it is excellent in dispersibility and solubility in warm water or a heated aqueous solution, particularly in a warm water of 65 ° C. or higher or an aqueous solution turned on.

[0033]

Examples 1 to 8 and Comparative Examples 1 to 5 50 g of xanthan gum ("Orno X2", manufactured by Takeda Pharmaceutical Co., Ltd.) in a jacketed glass container at room temperature solid oils and fats in the proportions shown in Table 1. And a fat or oil in the form of a paste at room temperature was added thereto, heated by circulating hot water at 85 ° C. through the jacket portion, and mixed with a flat stirring blade for 4 minutes.
Next, a cold water-soluble low-viscosity powdery food material was added at the ratio shown in Table 1 and further stirred for 3 minutes to obtain a powdery thickening stabilizer composition. The powder state, hot water dispersibility, solubility and viscosity of the obtained thickening stabilizer composition were measured, and the results are shown in Table 1.

Evaluation Method-Powder State The fluidity of the resulting thickened stabilizer composition in powder form was visually confirmed.

Hot water dispersibility A predetermined amount of the powder shown in Table 1 is put into a 200 ml glass beaker so that the concentration of xanthan gum becomes 0.5%, 200 ml of hot water at 90 ° C. is added at a stretch, and the mixture is added with a glass rod.
The mixture was manually stirred about 0 times, and the dispersion state and the dissolved state were observed, and evaluated according to the following criteria. ：: good dispersibility △: slightly poor dispersibility ×: poor dispersibility

Dissolution The content was fixed at 200 g and left in a constant temperature bath at 25 ° C. for 30 minutes. The state of the solution was observed and evaluated according to the following criteria. ：: There was little lumps and a uniform dispersion was obtained. Δ: Oil particles are observed after cooling. A small amount of lumps partially surface. ×: Many lumps were observed, and a uniform dispersion was not obtained.

Viscosity The viscosity of the solution prepared for the measurement of dispersibility and solubility in hot water is expressed by BL
Spindle rotational viscometer (manufactured by Shibaura System Co., Ltd.). 2. The viscosity one minute after the start of rotation was measured under the measurement conditions of a rotation number of 30 rpm.

[0038]

[Table 1]

In Comparative Examples 1 and 3, the powder was taken out of the glass container and, when cooled naturally, the powder was lightly solidified. In Comparative Examples 2 and 4, the powder was wet and the fluidity was poor.

As is clear from the results shown in Table 1, the thickening stabilizer compositions of the present invention of Examples 1 to 8 have fluidity in the state of powder and are excellent in dispersibility and solubility in hot water. And had an appropriate thickening action. The thickener stabilizer compositions of Comparative Example 1 lacking liquid or paste-like fats and oils at room temperature and Comparative Example 2 lacking room temperature solid fats and oils were poor in fluidity and poor in hot water dispersibility and solubility. . In Comparative Example 5, which lacked both oils and fats, the state of the powder was good, but the solubility was poor and lumps were formed. The ratio of room temperature solid fats and oils to room temperature liquid or pasty fats and oils is 1: 1.
The thickening stabilizers of Comparative Examples 3 and 4, which were out of the range of 0 to 10: 1, were in a poor powder state, and formed lumps. In addition, the viscosity stabilizer compositions of Comparative Examples 1 to 4 did not have sufficient viscosity.

Example 9 (1) Gelatinized waxy corn starch 2.00 Kg (2) Xanthan gum (Orno X2) 0.50 Kg (3) Locust bean gum (Orno L1) 0.50 Kg (4) Soybean hardened oil powder (Mp 65 ° C) 0.20 kg (5) Sorbitan fatty acid ester (mp about 5 ° C) 0.15 kg (6) dextrin (PC-2000) 2.65 kg

Hot water at 85 ° C. is circulated through the jacket of a small supermixer (mixing capacity: 20 liters), and (1), (2), (3), (4) and (5) of the above-mentioned composition are introduced. After stirring and mixing at 500 rpm for 4 minutes while heating, (6) was added and the mixture was further stirred for 1 minute to prepare a powdery thickening stabilizer.

6 g of the preparation and 16 g of sugar powder were mixed,
The mixture was placed in a 300 ml cup, 180 ml of hot milk at 90 ° C. was added thereto, and the mixture was stirred with chopsticks for about 20 seconds and allowed to cool in a refrigerator for 1 hour to prepare milk jelly.

The fats and oils of (4) and (5) in the above composition were replaced with dextrin to prepare a thickening stabilizer, and a milk jelly was obtained in the same manner as above.

The milk jelly using the thickening stabilizer of the present invention had a smooth and uniform texture, whereas the milk jelly using the thickening stabilizer obtained by replacing fats and oils with dextrin was one of the following. It had a bad texture with some insolubles.

Example 10 (1) 0.5 kg of l-carrageenan (2) 0.5 kg of xanthan gum (Orno X2) (3) 19 kg of pregelatinized potato starch (4) 2 kg of hardened lard powder (mp 70 ° C.) (5) Sorbitan fatty acid ester (mp about 5 ° C.) 1 kg (6) Dextrin (PC-2000) 15 kg

Steam was passed through the jacket of a Nauta mixer (mixing volume: 100 liters) to keep the internal temperature at 85 ° C., and the above-mentioned components (1), (2), (3),
After charging (4) and (5) and stirring and mixing for 30 minutes while heating, (6) was added and the mixture was further stirred for 20 minutes to prepare a powdery thickening stabilizer.

To 5.7 g of the above thickener, 1.0 g of chicken powder soup, 1.3 g of salt, 0.1 g of pepper, 1.0 g of powdered soy sauce, 1.5 g of sugar and 0.5 g of dry powdered vegetable mix were powdered. After mixing, the mixture was put in a soup cup, 1 cup of boiling water was poured into it, and the mixture was stirred with a spoon for about 10 seconds to obtain a thick sesame soup.

A thickening stabilizer was prepared by replacing the fats and oils of (4) and (5) in the above-mentioned composition with dextrin, and a thick umami soup was prepared in the same manner as described above.

The thick umami broth using the thickening stabilizer of the present invention obtained a smooth and rich soup, whereas the thick uma boiled wind using the thickening stabilizer in which fats and oils were replaced with dextrin was obtained. The soup was partially insoluble.

[0051]

The thickening stabilizer and / or pregelatinized starch having poor dispersibility and solubility in warm water are mixed with oils and fats which are solid at room temperature and oils and fats which are liquid or pasty at room temperature, and the solubility in cold water is reduced. Dispersibility of thickened stabilizer and pregelatinized starch in warm water or heated aqueous solution (especially warm water or heated aqueous solution of 65 ° C or higher) by mixing viscous powdery food material or food additive And solubility can be improved.

Further, the powdery thickening stabilizer composition of the present invention can be prepared by a simple mixing process without going through a granulation process, and the powdery thickening stabilizer composition of the present invention can be prepared. Can be widely applied to various foods as a gelling agent or a thickener.

 ──────────────────────────────────────────────────続 き Continued on the front page F-term (reference) 4B035 LE01 LG01 LG07 LG08 LG10 LG11 LG12 LG15 LG17 LG18 LG19 LG20 LG21 LG22 LG23 LG25 LG27 LG28 LG29 LG32 LG33 LG41 LG44 LG57 LK04 LK13 LP21 LT06 LT16 4H059 BA26 BA33 BA35 BA83 BB02 BB06 BB06 BB22 BB44 BB45 BC03 BC05 BC07 BC13 BC43 BC44 BC45 BC46 CA72 DA02 DA13 DA14 DA16 DA22 EA40

Claims (8)

[Claims] 1. A heated mixture of a fat or oil which is a solid at normal temperature and a fat or oil which is liquid or paste at normal temperature and a thickening stabilizer,
A powdery thickening stabilizer composition comprising a cold water-soluble low-viscosity powdery food material or food additive. 2. A heated mixture of a solid fat or oil at room temperature, a fat or oil in a liquid or paste form at normal temperature, a thickener and a pregelatinized starch, and a cold water-soluble low-viscosity powdery food material or food additive. A thickening stabilizer composition in the form of a powder, characterized in that: 3. Thickening stabilizers include xanthan gum, guar gum, gum arabic, pectin, arabinogalactan,
Alginic acid, propylene glycol alginate, sodium carboxymethylate, sodium alginate, psyllium seed gum, locust bean gum,
The powdery thickening stabilizer composition according to claim 1 or 2, wherein the composition is at least one selected from tara gum, tragacanth gum, carrageenan, tamarind seed gum, gellan gum, curdlan and sodium caseinate. 4. The pregelatinized starch is pregelatinized waxy corn starch,
The powdery thickening stabilizer composition according to claim 2, wherein the composition is at least one selected from pregelatinized potato starch, pregelatinized tapioca starch, and pregelatinized starch. 5. Oils and fats which are solid at room temperature are hardened oils of vegetable oils such as hardened soybean oils, hardened oils of animal oils such as lard and head,
Beeswax, shellac, palmitic acid, stearic acid, etc., glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester with a melting point range of 40 to
The powdery thickening stabilizer composition according to claim 1 or 2, wherein the temperature is 120 ° C. 6. A fat or oil at room temperature which is liquid or pasty has a melting point of 40.degree.
The powdery thickening stabilizer composition according to claim 1 or 2, wherein the composition is less than the above. 7. The cold water-soluble low-viscosity powdery food material or food additive may be a saccharide, powdered dextrin, powdered starch syrup,
2. A saccharide hydrogenated product, decomposed gelatin, gelatin, whole milk powder, skim milk powder, salt, HAP, HVP, denatured lactalbumin powder, yeast autolysate, pullulan, salt and potassium chloride. Or a powdery thickening stabilizer composition according to claim 2. 8. The thickening stabilizer composition according to claim 7, wherein the cold water-soluble low-viscosity powdery food material is dextrin having a dextrose equivalent (DE) of 2 to 32.