JP2000125801A - Granule of fushis - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject granule scarcely deteriorating and changing the quality of aromatic ingredients in a Miso, capable of retaining the essential feeling and flavor of the fushis (smoked and dried fish meats) and providing a high-quality Miso containing a soup stock by coating the surface of the fushis with a dried film layer of polymeric polysaccharides capable of forming a gel at the time of absorbing water. SOLUTION: This granule of fishis is obtained by coating the surface of the fushis such as a dried bonito with a dried film layer of polymeric polysacchrides capable of forming a gel at the time of absorbing water such as a mixture of one or more kinds selected from the group of carrageenan, agar, gellan gum, pectic acid and calcium alginate. Furthermore, the dried film layer preferably contains the mixture of one or more kinds selected from the group of glycerol, maltitol, sorbitol, a monoglyceride and gelatin and an interlayer film layer of oils and fats and/or waxes or zein having 40-90 deg.C melting point is preferably present between the fusis and the dried film layer of the polymeric polysaccharides. The weight ratio of the fushis to the dried film layer is preferably 100/(2-50).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdery or granular knot coated granule whose surface is coated with a dried film layer of a high molecular weight polysaccharide and has high aroma stability and long lasting. More specifically, the present invention relates to knot-like granules that slowly degrade the gnarled flavor, particularly the aroma, in the miso, and also exhibit the originally desirable flavor after cooking.

[0002]

2. Description of the Related Art In recent years, there has been a movement in simplicity of eating habits in the field of miso, such as miso with seasoning, instant miso soup with ingredients, and a container type that can be poured by simply pouring hot water. These demands are increasing year by year, and in particular, the need for soup stock has been greatly increased. Against such a background, powders of knots such as "bonito", "soda-bushi", "saba-bushi", and the like, and products obtained by mixing related seasonings with miso in advance are provided. However, the aroma of knots is very likely to deteriorate and deteriorate in the miso. There is a problem that the flavor cannot be maintained. On the other hand, knot powders are coated with fats and oils and / or waxes to increase water resistance and prevent deterioration of flavor.
Attempts have been made to improve this (Japanese Patent Application Laid-Open No. Hei 4-218330), but this method has a problem that oil droplets and oil films are generated on the surface when cooked.

[0003]

SUMMARY OF THE INVENTION Under the background of the prior art described above, the present invention provides a method for deteriorating aroma components in miso,
Deterioration is small, stably retains the original feeling of moderation and long-lasting flavor for a long time, and when cooked, expresses the original taste of node,
It is another object of the present invention to provide knotty granules having no oil droplets and oil films on the surface.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the surfaces of powders or granules of knots are uniformly coated with a high molecular polysaccharide which forms a gel after absorbing water. By controlling the diffusion of the gustatory component, especially the aroma component into the miso, the dispersion and the permeation of the water-soluble component in the miso into the granules, the tactile sensation over time in the miso, markedly lowering the gustatory taste Delaying, maintaining the original feeling of moderation and flavor over a long period of time, and when cooking,
The present inventors have found that the original flavor of knots is exhibited without generating oil droplets and oil films on the surface, and have accomplished the present invention.

[0005] That is, the present invention relates to granules of knots, wherein the surface of the knots is covered with a dry film layer of a high molecular polysaccharide which forms a gel when absorbing water. By adopting such a configuration, the knot flavor deterioration in the miso, especially the deterioration of the aroma, is slow, and after heating, knots that express the fresh aroma of the originally preferred knot can be obtained. .

Next, the present invention will be described in more detail. The knots used in the present invention are bonito, soda, saba,
It refers to knots such as Muro-bushi, Sardine-knot, and Urame-kushi, boiled sardines made from sardines, anchovy, and sardines, and also includes any mixture thereof. The shape is preferably a powder or a small particle, and the distribution of the particle size is preferably narrow. From the standpoint of flavor, freeze-ground products are suitable. Although the fine powder can be used as it is, it is preferably used after granulation by any method and granulation.

[0007] The particle size of the granulated product after granulation is from 100 µm to 1500 µm in order to improve the efficiency in the subsequent coating step.
m, more preferably in the range of 300 μm to 1000 μm, a narrower particle size distribution is suitable for uniform coating. There is no particular limitation on the granulation method, but in order to prevent volatilization and deterioration of the flavor, a fluidized bed method that can be processed in a short time by extrusion granulation with low water addition, dry granulation, or spraying of a highly viscous liquid. The grain method is suitable.

[0008] When granulating the knots, if the cold water-soluble thickener powder is previously mixed with the knots, the penetration of water and water-soluble components in the miso into the knots at the center of the granulated material. And further enhances the stability of the gnarled flavor in the miso. This is considered to be due to the fact that the viscosity increases rapidly inside the coating material and suppresses the movement of water and water-soluble components in the miso. Conventionally, when water is granulated or granulated, a cold water soluble thickener is commonly used as a binder, but it is mixed or sprayed with a solution and contained around 1% in the granulated material. Such usage has become common. On the other hand, in the present invention, the powder is mixed and the mixing amount varies depending on the kind of the thickener used, but is mixed in the granulated product in a range of 3 to 10% by weight in dry weight. Here, the term “soluble in cold water” means a property of dissolving in water at about 10 ° C. and developing a viscosity. As the cold water soluble thickener, a thickener exhibiting a viscosity of 1000 cp or more under the conditions of a concentration of 1% and 25 ° C. is suitable, and examples thereof include guar gum, xanthan gum, gluconomannan, and locust bean gum. Is raised.

It is also effective for the purpose of the present invention to coat the granules of the above-mentioned knots with gelatin before coating the granules with the high molecular weight polysaccharide. That is, in the case of gelatin, the viscosity can be kept low even with a solution having a relatively high concentration, so that the coating treatment by spraying described later can be carried out efficiently, which is effective in maintaining the flavor of the raw materials. Further, since the shape of the particles can be changed to a shape closer to a spherical shape in advance, the layer of the high molecular polysaccharide to be coated next is made more uniform, and the coating efficiency and the prevention of the deterioration of the flavor in the miso which is the object of the present invention. Enhance the effect of The intermediate coating amount is preferably 2 to 10 parts by weight on a dry basis with respect to 100 parts by weight of the dried granulated product. When the coating treatment is performed by spraying as described later, the concentration of the coating liquid is preferably 5% or more, more preferably 10% or more and 15% or less.

The intermediate coating layer has a melting point of 40 ° C. or higher and 90 ° C.
The following oils and / or waxes or zein may be used. The use of waxes or zein as the intermediate coating layer is more effective in suppressing the penetration of water and water-soluble components in the miso into the knots in the center of the granulated material,
In addition, since the coating treatment can be performed in a short time, it is effective in maintaining the flavor of the raw material knots. Granules coated with conventional fats and / or waxes alone,
Oil droplets and oil films float on the surface when cooked, causing a problem in appearance, but in the present invention, the purpose is to suppress diffusion and penetration of water and water-soluble components, and high strength retention is not required. There is a difference in the amount used, and the knotted granules 100
2 to 5 parts by weight with respect to parts by weight is sufficient, and the effect can be exerted as long as the oil droplets and oil film on the surface do not cause a problem in appearance. In addition, zein is also used in an amount of 2 to 7 based on 100 parts by weight of the granulated product.
What is necessary is just to cover with about a weight part. If the amount used is within this range, the granules will be sufficiently disintegrated when cooked, and it will be easy to quickly release a gustatory taste. Because zein is water-insoluble,
It is good to dissolve in a water alcohol solution and spray. In improving the physical properties of zein dry film, glycerin, fatty acids,
It is effective to appropriately mix a surfactant and the like. The above fats and oils and / or waxes have a melting point of 40.
Any one can be used as long as it is edible at a temperature of 90 ° C or higher and 90 ° C or lower. Examples of the fats and oils include vegetable or animal fats and oils composed of glycerin fatty acid esters, and fats and oils obtained by hydrogenating these fats and oils. Waxes include vegetable, animal, and mineral natural waxes, specifically, carnauba wax, beeswax,
And candelilla wax.

Next, the high molecular polysaccharide coating the granulated product will be described. The high molecular polysaccharide used in the present invention is a polysaccharide that forms a dry film by drying a solution or suspension in a sol state, and forms a gel when absorbing water, and is edible. Any may be used.
Examples of the high molecular polysaccharide include carrageenan, agar, gellan gum, pectin, and alginic acid. Depending on the purpose, a single product or a mixed product is appropriately selected and used.
In addition, a combination of high-molecular-weight polysaccharides that do not gel by themselves but can gel when mixed can be used. For example, a mixture of a helix-forming polysaccharide and mannan is also used as such a high-molecular-weight polysaccharide. And specifically, xanthan gum and gluconomannan. The reason why the coating layer of these high molecular polysaccharides is effective is not clear in detail, but under a high concentration of salt such as miso, the swelling degree maintains a very low firm gel state, On the other hand, under conditions where the salt concentration is low and the temperature is high, such as miso soup, the degree of swelling is high and the strength is also weak. Suppresses the penetration of the components in the miso, the gust-free components, especially the aroma components, can be prevented from deteriorating and altering in contact with the miso components.After cooking, the strength of the gel layer also decreases, or It is presumed that since the gel layer dissolves, the internal flavor components, fine particles, and the like are rapidly released to the outside.

The method of coating the knotted granules is not particularly limited, and various methods which have been conventionally studied may be appropriately applied. Therefore, the air suspension method is suitable. This method is also called a fluid spray coating method, in which the powder or granules are fluidized by an air current from the bottom of the apparatus, and a solution or suspension of a high molecular polysaccharide is sprayed from the top or side to form the powder or granules. This is a method in which the powder is adhered to the surface, and dried and coated while preventing aggregation. In this method, when the knotty powder is used as a raw material, granulation and coating can be performed continuously,
Excellent operational simplicity. If a mechanism for rolling the powder and granules is provided at the lower part, the spheroidization and compaction of the shape are promoted, and the coating efficiency is improved.

The solution or suspension of the high molecular polysaccharide to be sprayed must be prepared in a property suitable for spraying. The higher the concentration, the shorter the time required for coating, but the higher the viscosity, the larger the spray droplets, and the lower the coating uniformity. Therefore, the viscosity of the solution or suspension is less than 2000 cp, more preferably 500 cp.
Adjust to have the following viscosity. When a polymer polysaccharide that gels by cooling is used as the coating material, it is necessary to control the liquid temperature during spraying and the temperature of the granules so that the coating material does not gel before the coating material adheres to the surface of the granulated product. is there. As the spray amount increases, the coating layer becomes thicker and the function of preventing the change in gustiness increases.However, even with a constant spray amount, the thickness of the coating layer changes depending on the size and shape of the knotted particles. The spray amount may be determined according to the target particle and a desired level. Considering the resistance to mechanical destruction when mixed with miso, and giving the property of quickly developing flavor during cooking, the amount of high-molecular polysaccharide used is reduced to 100 parts by weight of knotted granules. On the other hand, the dry weight may be selected from the range of 2 to 50 parts by weight, more preferably 5 to 30 parts by weight. It is preferable that the content be in this range, since the coating becomes sufficient and the release of the flavor component when cooked is accelerated.
The dried film layer preferably covers the entire surface of the knotted grains uniformly, but pinholes and the like may be present. The above effect is exerted if 80% or more of the surface area of the knot is covered.

[0014] Mixing the above-mentioned polymer polysaccharide solution or suspension with an appropriate inorganic salt can promote gel formation after water absorption,
Alternatively, it is effective in increasing the gel strength and brings about an effect of further suppressing deterioration of the gustiness in the miso. For example,
In the case of using a high molecular polysaccharide which gels or increases gel strength by calcium ions, it is useful to mix hardly soluble calcium carbonate, calcium citrate and the like. These inorganic salts have a viscosity range (2) that does not hinder the spray treatment of the solution or suspension of the high molecular polysaccharide.
000 cp or less, more preferably 500 cp or less). Alginic acid is a typical example of the high molecular polysaccharide. In this case, 30 to 80 parts by weight of calcium carbonate is mixed with 100 parts by weight of sodium alginate.

Further, if desired, it is effective to mix glycerin, maltitol, sorbitol, monoglyceride, a surfactant and the like into the solution or suspension of the above-mentioned high molecular polysaccharide. These may be used alone,
Two or more kinds may be used in combination. These impart flexibility to the dried film layer of the high molecular polysaccharide to reduce shrinkage during drying, and improve the uniformity and denseness of the film layer. As the mixing amount increases, the strength of the gel layer after water absorption decreases, so that the mixing amount is usually 5 to 100 parts by weight, more preferably 10 to 50 parts by weight, based on 100 parts by weight of the high molecular polysaccharide. I do. It is also effective to mix gelatin, and it is used together with the above substances or alone. Mixing the gelatin slows down the gelation rate of the sprayed liquid to facilitate handling and promotes uniformity of the coating layer by rolling. The mixing amount of gelatin is desirably 10 times or less that of the high molecular weight polysaccharide. If it exceeds 10 times, the film layer dissolves in the miso at room temperature, and the effect is not exhibited.

[0016] In addition to the coating material, the intermediate coating material, the powder or granules of the knots and the above-mentioned thickener, umami seasonings, flavors, excipients and the like may be blended if desired. The time of mixing the granules of the knots of the present invention with the miso may be carried out at an appropriate stage before packing and filling,
It is preferable to mix at the cooling stage after sterilization. The deterioration of the aroma components of the knots mixed in the miso varies depending on the type of the miso, the sterilization level, the amount of water added, the storage temperature, the storage period, and the like. The size of the granules, the type and coverage of each coating material) and the composition (the mixing ratio of the thickener to the knots) may be appropriately selected.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to these examples.

[0018]

Example 1 and Comparative Example 1 Frozen ground bonito powder 1
000 g was subjected to fluid granulation using Nummarizer NQ160 (manufactured by Fuji Paudal Co., Ltd.) using 500 g of a 0.5% guar gum solution as a binder solution, and then sieved to 30 g.
950 g of knotted granules having a particle size of 0 to 1000 μm were obtained.

Subsequently, the obtained granules 950
g, and spraying a solution having a gelatin concentration of 10% and a glycerin concentration of 3% as an intermediate coating material liquid while adjusting the flow rate and the air temperature so as to prevent aggregation as much as possible. The fluidized tumbling coating was carried out so as to cover gelatin (equivalent to 5 parts by weight with respect to 100 parts by weight of the granules).

Further, a solution of agar 3%, carrageenan (copper type) 2% and glycerin 1% is used as a coating material liquid while keeping the temperature at 70 ° C. or higher (viscosity at this time is 500 c
p) The granulated product was sprayed, fluid-tumbled and coated so that the total amount of agar and carrageenan was 95 g as a dry weight (equivalent to 10 parts by weight with respect to 100 parts by weight of the granulated product), and then dried. . Then, it is sieved and the particle size is 300 ~
1000 g of skipjack section granules of 1000 μm were obtained.

20 g of the obtained skipjack section granules were mixed with 980 g of Shinshu miso, placed in a closed container, and stored at a temperature of 25 ° C. As Comparative Example 1, 17 g of bonito flour as a raw material was mixed with 983 g of Shinshu miso, packaged in the same manner as in the case of the product of the present invention, and stored at a temperature of 25 ° C. Miso soup was sampled each month, and the quality was compared and evaluated by 16 specialized panelists. Table 1 shows the results. According to these results, the miso soup of the miso to which the granules of the bonito node according to the present invention are added retains the preferable fragrance of the bonito node for three months, while Comparative Example 1 is superior in quality and strength to the product of the present invention immediately after the addition. However, after one month, the preferred aroma of skipjack sprouts almost disappeared, indicating that the product of the present invention was superior in quality.

[0022]

[Table 1]

[0023]

EXAMPLE 2 100 g of dextrin and 100 g of lactose were mixed with 800 g of the frozen and ground powder of skipjack bonito, and 100 g of a 0.7% guar gum solution was gradually added as a binder solution and kneaded, and then the mixture was extruded into a granulator. 1.0mm
And granulated by passing through a screen. This was dried in a fluidized drier, sized and sieved to obtain 950 g of a knotted granule having a particle size of 300 to 1000 μm.

Using a Nummarizer NQ160 (manufactured by Fuji Paudal Co., Ltd.), while flowing 950 g of the obtained granules, a solution having an agar concentration of 3% and a gelatin of 7% was used as a coating material liquid at 70 ° C. or higher. It was sprayed while keeping the temperature (viscosity at this time was 200 cp), and was subjected to flow rolling coating so that the total amount of agar and gelatin was 95 g in dry weight (equivalent to 10 parts by weight with respect to 100 parts by weight of the granulated product). Then dried. Then, it is sieved and the particle size is 300 to 1200 μm.
In this way, 1000 g of skipjack section granules were obtained.

[0025]

Example 3 Spiral flow SF was prepared by using 550 g of boiled powder and 300 g of a 0.5% guar gum solution as a binder liquid.
It was fluidized and granulated by C-MINI (manufactured by Freund Corporation), and then sieved to obtain 500 g of boiled powder having a particle size of 300 to 700 μm. Subsequently, while flowing 500 g of the obtained granules with the same machine, while adjusting the flow rate and air temperature while hardening the hardened oil having a melting point of 50 ° C. heated and maintained at 70 ° C. as an intermediate coating material liquid as little as possible, while controlling the air temperature. Spray and 2
The fluidized rolling coating was performed so as to be coated with 5 g (equivalent to 5 parts by weight based on 100 parts by weight of the granulated product) of the hardened oil.

Further, in a 3% sodium alginate solution,
A suspension of a mixture of 1.5% calcium carbonate powder for forming calcium alginate, 0.5% ammonium sulfate and 0.5% glycerin was sprayed as a coating material liquid while keeping the temperature at 70 ° C. or higher (at this time). The viscosity is 500c
p), fluid-tumbling coating was performed so that 25 g of sodium alginate (equivalent to 5 parts by weight per 100 parts by weight of the granulated product) was coated by dry weight, and then dried. Then, it is sieved, and granules 50 of boiled powder having a particle size of 300 to 1000 μm are obtained.
0 g was obtained.

[0027]

EXAMPLE 4 and COMPARATIVE EXAMPLE 2 800 g of frozen ground bonito bonito had a concentration of 1% and a viscosity at 25 ° C. of 2000 c.
p, 50 g of guar gum, 100 g of dextrin, and 50 g of lactose are mixed, 100 g of a 0.7% guar gum solution is gradually added to the above mixture as a binder solution, and the mixture is kneaded. After granulation, sieving was performed under the same conditions as in Example 2 to obtain 950 g of a knotted granule having a particle size of 300 to 1000 μm. The guar gum content in the granules was 5% by weight of the whole granules.

A mixture of agar and gelatin was fluid-tumbled and coated with 950 g of the granules obtained with a Nummarizer NQ160 (manufactured by Fuji Paudal Co., Ltd.) under the same conditions as in Example 2, and then dried. Then, sieved to a particle size of 3
1000 g of skipjack section granules having a size of 00 to 1200 μm were obtained. The weight of agar and gelatin in the obtained granules was equivalent to 10 parts by weight based on 100 parts by weight of the granulated product.

The granules of bonito obtained in Examples 2 and 4 and the bonito flakes of the raw material as Comparative Example 2 were mixed so that 2% of the bonito flakes were added to Shinshu miso, respectively. And stored at a temperature of 25 ° C. Miso soup was sampled each month, and the quality was evaluated by 20 specialized panelists. Table 2 shows the results. According to these results, the miso soup to which the granules of the knots according to the present invention are added retains the preferable aroma of the skipjack section for 3 months, while Comparative Example 2 is superior in quality and strength to the product of the present invention immediately after addition. However, after one month, the preferred aroma of skipjack sprouts almost disappeared, indicating that the product of the present invention was superior in quality.

[0030]

[Table 2]

[0031]

Example 5 and Comparative Example 3 Dextrin (100 g) was mixed with 900 g of the frozen and ground bonito dried bonito powder, and 200 g of a 0.3% guar gum solution was gradually added and kneaded as a binder solution, and then extruded with a granulator. Granulation was performed by passing through a 0.8 mm screen. Dry with a fluidized dryer,
After sizing, the mixture was sieved to obtain 950 g of knotted granules having a particle size of 300 to 1000 μm.

Next, the plummerizer NQ160
(Fuji Paudal Co., Ltd.), obtained granules 950
g while flowing at a temperature of 70 ° C.
Of the hardened oil as a coating material liquid while controlling the flow rate and the air temperature so as to prevent aggregation as much as possible.
The fluidized rolling coating was carried out so as to be coated with 5 parts by weight (equivalent to 5 parts by weight) of the hardened oil.

Subsequently, agar concentration 3%, gelatin 7%,
A 2% solution of glycerin is sprayed onto the granules as a coating material solution while keeping the temperature at 70 ° C. or higher (viscosity at this time is 20%).
0 cp), the total amount of agar and gelatin was 9
The resultant was subjected to flow rolling coating so as to cover 5 g (equivalent to 10 parts by weight with respect to 100 parts by weight of the granulated product), and then dried. Thereafter, the mixture was sieved to obtain 1000 g of skipjack section granules having a particle size of 300 to 1200 μm.

As Comparative Example 3, 950 g of the granulated product prepared under the same conditions as in Example 5 was used, and the pulverized product was added to the Nummarizer NQ1.
60 (made by Fuji Paudal Co., Ltd.)
The same hardened oil as in Example 5 having a melting point of 50 ° C. heated and maintained at 70 ° C. in the same manner as in Example 5 was sprayed as a coating material liquid while adjusting the flow rate and air temperature so as to minimize aggregation.
The fluidized rolling coating was performed so as to be coated with 5 g (equivalent to 25 parts by weight per 100 parts by weight of the granulated product) of the hardened oil.

The knotty granules obtained in Example 5 and Comparative Example 3 were mixed so that 2% of knots were added to Shinshu miso, and each was packaged in a sealed container at a temperature of 25 ° C. Saved below. One month after each sampling, miso soup was prepared, and the quality was evaluated by 20 specialized panelists. Table 3 shows the results. From these results, in the miso soup to which the granules of the knots according to the present invention were added, the preferred aroma of the skipjack section was retained, and almost no oil droplets or oil films on the surface of the miso soup were observed. On the other hand, Comparative Example 3 retains the preferred scent of skipjack,
Oil droplets and oil films on the surface were clearly observed, which was not preferable. As a result, the product of the present invention was found to be superior in quality.

[0036]

[Table 3]

[0037]

As described above, the coated granules of knots obtained by the present invention can be used to reduce or reduce the knot flavor in miso.
In particular, the deterioration of the fragrance is slow, and even after being mixed with the miso and stored for a long time, the originally preferable fragrance is exhibited after heating and cooking. Therefore, by using the coated granules of the knots of the present invention, it is possible to provide unprecedented high-quality soup stock.

Claims (6)

[Claims] 1. The granules of knots, wherein the surface of the knots is coated with a dried film layer of a high molecular polysaccharide which forms a gel when absorbing water. 2. The polymer polysaccharide is a mixture of one or more selected from the group consisting of carrageenan, agar, gellan gum, pectin, calcium alginate, or a mixture of a helix-forming polysaccharide and mannan. The granules of knots according to claim 1. 3. The method according to claim 1, wherein the high-molecular-weight polysaccharide dry film layer comprises glycerin, maltitol, sorbitol, monoglyceride,
2. The knotty granules according to claim 1, comprising one or a mixture of two or more selected from the group of gelatin. 4. An intermediate film layer of oils and fats and / or waxes having a melting point of not less than 40 ° C. and not more than 90 ° C. between the knots and the dried film layer of a high molecular polysaccharide. The granules of the described knots. 5. The weight ratio between the knots and the dried film layer is 100: 2 to 2.
3. The granules of knots according to claim 2, wherein the number is 50. 6. A miso containing the granules of the knots according to claim 1.