JP2003047440A - Topping for food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain topping for food which can simply be used in taking a meal and can widely supply nutrients without impairing a taste of food. SOLUTION: The topping for food is obtained by granulating a mixture comprising vitamins, an iron-containing compound, a calcium-containing compound and water. The method for producing the topping for food is characterized in that the vitamins are mixed with the iron-containing compound and the calcium-containing compound and then water and the obtained mixture is granulated.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to food toppings, and more particularly to granular food toppings containing vitamins, iron-containing compounds and calcium-containing compounds. The invention further relates to a method of manufacturing a food topping.

[0002]

2. Description of the Prior Art To supplement various nutrients, vitamins,
Tablets containing iron, calcium, etc. are well known. Such tablets have drawbacks such as resistance to drinking and difficulty in drinking. On the other hand, when various kinds of vitamins, iron, calcium, etc. are added to the food during the manufacturing process, there is also a drawback that the food has an unpleasant taste due to the peculiar smell of vitamins when eating the food. In addition, when various vitamins, iron, calcium, etc. are added to food, some vitamins may be broken during cooking and the nutritional components may be damaged. For example, Japanese Patent Application Laid-Open No. 61-104771 proposes a nutritious furikake which is a collection of natural ingredients. However, although nutritionally excellent, it is difficult to cover a wide range of nutrients such as vitamins, iron and calcium. In recent years, the number of people who are dieting has increased, and there has been a demand for a more convenient and delicious and wide-ranging means for replenishing nutrients.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food topping that can be easily used when eating and can supplement nutrients in a wide range without impairing the taste of the food. To do. The present invention also aims to provide a method of manufacturing such food toppings.

[0004]

Means for Solving the Problems As a result of intensive studies by the present inventors, vitamins, an iron-containing compound and a calcium-containing compound are mixed, water is added, and the resulting mixture is granulated. They have found that a food topping that achieves the above object can be obtained, and completed the present invention. Therefore, the present invention is a food topping obtained by granulating a mixture containing vitamins, an iron-containing compound, a calcium-containing compound and water. The present invention is also a granular food topping obtained by granulating a mixture containing vitamins, iron-containing compounds, calcium-containing compounds and water, wherein particles having a diameter of 0.15 to 1.5 mm are all particles. Of 80
It is a food topping that accounts for more than mass%. As a preferred embodiment of the present invention, there is food topping having a water content of 7% by mass or less. Preferred embodiments of the food topping of the present invention include those containing essential minerals, for example, those containing at least one selected from the group consisting of zinc, potassium, magnesium, manganese, phosphorus and sodium. . Another preferred embodiment of the food topping of the present invention is in the form of a granular chocolate.

The present invention further provides a method for producing food toppings, which comprises mixing vitamins, iron-containing compounds and calcium-containing compounds, adding water thereto, and granulating the resulting mixture. is there. As another embodiment of the present invention, vitamins, an iron-containing compound, a calcium-containing compound and flour are mixed, water is mixed therein to make a dough, the dough is baked, and the obtained baked product is ground. There is a method for producing food toppings characterized by: In a preferred embodiment of the present invention, at least one of the above-mentioned vitamins, iron-containing compounds and calcium-containing compounds is pre-coated.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, food toppings include, in addition to sprinkling on rice, toppings (sprinkles) on bread and side dishes (side dishes), toppings to be placed on baking sweet breads, Dessert puddings, jellies, cakes, ice cream, and other toppings (for example, color spray-like and cookie crunch-like ingredients known as confectionery ingredients), toppings for soups and soups (for example, croutons-like), gratin Also includes toppings such as bread and spaghetti (like bread crumbs and grated cheese). Moreover, in this specification, "granulation" intends to shape | mold into a granular form.

As the vitamins used in the present invention, those mentioned as a strengthening agent in food additives can be used. For example, vitamin A or β carotene, vitamin B ₁ , vitamin B ₂ , vitamin B. ₆ , vitamin B ₁₂ , folic acid, pantothenic acid, niacin, biotin, vitamin C, vitamin D, vitamin E, vitamin K, derivatives thereof, oil-coated vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , Folic acid, pantothenic acid, niacin, biotin, vitamin C and the like.
Specific examples of vitamin derivatives include thiamine hydrochloride, thiamine sulfate, dibenzoylthiamine, dibenzoylthiamine hydrochloride, thiamine nitrate, thiamine lauryl sulfate and bisbentamine as vitamin B1, and riboflavin butyrate as vitamin B _2. , Riboflavin
Such as 5'-phosphate ester sodium, pyridoxine hydrochloride as vitamin B _6, L- ascorbyl stearate as vitamin C, and the like, sodium L- ascorbate. Among them, vitamin A, carotenes, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin E, vitamin D, vitamin K, folic acid, pantothenic acid, niacin and biotin can be preferably used. The content of the above vitamins in the food topping of the present invention is appropriately 3 to 50% by mass of the total mass of raw materials other than water added in the manufacturing process.

As the calcium-containing compound used in the present invention, those mentioned as calcium enhancers in food additives can be used, for example, calcium chloride, calcium citrate, calcium gluconate, calcium glycerophosphate, calcium acid pyrophosphate. , Calcium hydroxide, calcium carbonate, calcium lactate, calcium sulfate, monobasic calcium phosphate, dibasic calcium phosphate,
Tricalcium phosphate, calcium pantothenate, calcium dihydrogen pyrophosphate, coral calcium, dolomite, egg shell calcium, beef bone powder calcium, scallop shell calcium, milk calcium and the like, the content of the calcium-containing compound in the food topping of the present invention is , 3 to 50 of the total mass of raw materials other than water added in the manufacturing process
Mass% is suitable.

The iron-containing compound used in the present invention includes:
It is possible to use those listed as iron enhancers in food additives, for example, ferric chloride, iron citrate, ammonium iron citrate, sodium iron citrate succinate, iron lactate,
Examples include ferrous pyrophosphate, ferric pyrophosphate, ferrous sulfate, ferrous gluconate, heme iron, liver powder, and oil-coated iron. Among them, ferric pyrophosphate coated with fats and oils is preferably used. The content of the iron-containing compound in the food topping of the present invention is 0.1 to 15 mass% of the total mass of raw materials other than water added in the manufacturing process.
Is appropriate.

In the food topping of the present invention, when the taste and smell peculiar to vitamins are worried, or there is a risk of discoloration (browning) due to a reaction between vitamins or between vitamins and iron during storage, and a decrease in nutritional components. In this case, it is preferable to use a vitamin, a calcium-containing compound, or an iron-containing compound which has been subjected to a coating treatment in advance. For example, fat-coated vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , folic acid, pantothenic acid, niacin, biotin, vitamin C, iron and the like can be used. In addition, vitamin A, carotene, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , folic acid, pantothenic acid, niacin, biotin, vitamin C, vitamin D, vitamin E, in which cyclodextrin is included,
Iron or the like can also be used. By using the material pre-coated in this way, for example, the residual rate of vitamins can be improved. Coated vitamins, calcium-containing compounds, iron-containing compounds are commercially available, and such commercial products can be used in the present invention.

The food toppings of the present invention may contain essential minerals, most preferably all essential minerals. At least one selected from the group consisting of zinc, potassium, magnesium, manganese, phosphorus and sodium is included as an essential mineral. As a source for supplying such essential minerals, for example, wheat extract, wheat germ, wheat young leaves, chlorella, oyster meat extract, seawater concentrate, nuts, fish meal,
Liver powder, brown rice powder, brewer's yeast and the like.

In the food topping of the present invention, in addition to the above vitamins, calcium-containing compounds and iron-containing compounds, extracts (onion extract, garlic extract, beef extract, wheat extract, vegetable extract, etc.), cheese powder, Cocoa powder, flavor, paste (xanthan gum, gum arabic, carrageenan, chitin, chitosan, glucosamine, sodium alginate, potato starch, corn starch, etc.), seasoning (soy sauce powder, salt, sugar, pepper, amino acid, sodium L-glutamate, Additives such as glycine, succinic acid), fats and oils, pigments, starches, flours, eggs and the like can be included. The content of these additives is not particularly limited, but for each additive, by adding seasoning such as onion taste, cheese taste, garlic taste to food toppings, it is ingested more comfortably with food. be able to.

The food topping of the present invention comprises the vitamins, the calcium-containing compound and the iron-containing compound, optionally added with the above-mentioned additives, and further subjected to a granulation operation on the resulting mixture to give a granular product. Can be manufactured. Here, the amount of water added is 1 total mass of the raw material before water addition.
10 to 100 parts by mass is suitable for 100 parts by mass. Granulation methods include extrusion granulation, tumbling granulation, stirring granulation,
Conventional granulation methods such as air flow granulation, compression granulation and fluidized bed granulation can be employed. Among them, the fluidized bed granulation is most preferable because of the advantages that the product has a soft mouth feel, no discomfort, and a uniform particle size.

The food topping of the present invention preferably has a water content of 7% by mass or less. It has a water content of 7
When the content exceeds 7% by mass, the water activity enters the region where microorganisms easily grow and the decomposition of vitamins is promoted, resulting in severe deterioration of quality and lack of long-term storage.
This is because the above problems are less likely to occur and storage stability is excellent when it is below. In order to control the water content of the product to 7% by mass or less, the product may be dried at the same time as the granulation operation, or a drying step may be separately provided after the granulation operation. Since the water content differs depending on each raw material and the use and drying of water differs depending on each granulation method, select the raw material and granulation method to be used, and the water content of the product after granulation is 7% by mass or less. It is preferable to appropriately set the use of water in the granulation, the drying temperature, the drying time, etc. The method of adjusting the water content can be empirically adjusted from the hot air temperature on the blowing side and the actual product temperature. The product moisture is 105 ° C after the product is cooled,
It is measured by a drying method for 2 hours.

As one of the preferred embodiments of the present invention,
There is a granular food topping in which particles having a diameter of 0.15 to 1.5 mm account for 80% by mass or more of all particles. With such a particle size, it is well soluble in water, has sufficient instant properties, and becomes a palatable granule. The above-mentioned adjustment of particle size can be carried out, for example, by classifying the product using a sieve shaker. The granular food topping obtained as described above can be easily packaged in small amounts to be used as a product.

As another embodiment of the method for producing a food topping according to the present invention, vitamins, iron-containing compounds, calcium-containing compounds and flour are mixed and mixed with water to prepare a dough. Examples of the method include firing and pulverizing the obtained fired product. Here, as flour, wheat flour, barley flour, rice flour, rye, oats, buckwheat, corn and the like are used, and the additives described above may be optionally used. The amount of flour used is 5 to the total amount of raw materials other than water.
50 mass% is suitable. The amount of water added is appropriately 2 to 20 parts by mass with respect to 100 parts by mass of the total amount of the raw material before water addition. The dough produced is usually rolled and then fired. Firing can be performed by a conventional method, for example, 80 to 250 ° C.
It can be carried out using an oven. The fired product thus obtained may be left to cool and then pulverized by an appropriate method. A power mill, atomizer, impact mill, roller crusher, ball mill, vibration mill or the like can be used for pulverization, and a power mill is preferably used. By such a method, food toppings such as croutons, bread crumbs, and grated cheese can be made. Suitably the particle diameter is in the range 0.5 to 30 mm. The particle size can be adjusted, for example, by classifying the product using a sieve shaker.

The food topping of the present invention is not limited to the granular form or bread crumbs or powdered cheese form having the above-mentioned particle size, and may be a granular chocolate form such as a color spray for ice cream. The shape of the particles is spherical, ellipsoidal, columnar, rectangular parallelepiped, cubic,
It may be needle-shaped or the like. The size of the particles is suitably in the range of 0.5 to 30 mm in diameter. The particle size can be adjusted, for example, by classifying the product using a sieve shaker. The food topping of the present invention starts spaghetti and the like by changing the taste and shape,
It can be sprinkled on any food depending on its intended use.

[0018]

INDUSTRIAL APPLICABILITY The food topping of the present invention can be applied to various foods, can be easily used, and can supplement nutrients extensively without impairing the taste of foods. Just sprinkle a certain amount of toppings on the dish, vitamins, iron, calcium, and essential minerals for one day, or vitamins, iron, calcium, and essential minerals for one serving (1/3 day) It is possible to reliably ingest. In particular, the use of pre-coated nutrients can prevent the nutrients from decomposing and mask the odor and taste peculiar to the nutrients.

The present invention will be described in more detail by the following examples.

Example 1 Production of onion-flavored food toppings

[Table 1]

Composition of fat and oil coated vitamin B group ^* (% by mass) Vitamin B ₁ 2.00% Vitamin B ₂ 2.00% Vitamin B ₆ 2.00% Vitamin B ₁₂ 0.01% Niacin 20.00% Pantothenic acid 7.00% Folic acid 0.50% Biotin 0.05% Plant hardening Oil 66.44% Total 100.00%

Raw materials other than the above-mentioned paste are mixed and mixed with water (50
(Parts by weight) potato starch was combined and mixed, and the mixture was granulated using a fluidized bed dryer (fluidized bed dryer BFD-20, Dalton Co., Ltd.) and then dried with hot air. The water content was 3% by mass. Sieve shaker (vibrating sieve, made by Dalton Co., Ltd.)
The particle size of the obtained granules is 0.5-
It was 1.5 mm. These were packaged into products that were easily packaged in small quantities. The tasting was tested with a Japanese-style hamburger. Sprinkle the bonito-flavored soy sauce sauce with mushrooms on top of the hamburger, and sprinkle the above food toppings on it.
I tasted it. As a result, the flavor of the bonito and soy sauce was not impaired by the vitamin odor and the taste of iron, and it was delicious.

[0022]

Example 2 Production of cheese-flavored food toppings

[Table 2]

Composition of Vitamin B group ^* (% by mass) Vitamin B ₁ 2.00% Vitamin B ₂ 2.00% Vitamin B ₆ 2.00% Vitamin B ₁₂ 0.01% Niacin 20.00% Pantothenic acid 7.00% Folic acid 0.50% Biotin 0.05% Plant fats and oils 66.44 % Total 100.00% Mineral content of used wheat extract ^* (mass%) Magnesium 1.14% Potassium 4.15% Calcium 0.06% Manganese 0.02% Zinc 0.02% Iron 0.02% Sodium 0.04% Phosphorus 3.16%

All of the above raw materials are mixed and further watered (water amount 40 parts by mass), and then a fluidized bed dryer (fluidized bed dryer B
FD-20 (manufactured by Dalton Co., Ltd.) was used for granulation and then hot air drying. After sieving using a sieve shaker (vibrating sieve, manufactured by Dalton Co., Ltd.), the particle size of the obtained granules is 2 to
It was 4 mm. These were packaged into products that were easily packaged in small quantities. The tasting was tested with meat sauce spaghetti. The spaghetti was sprinkled with meat sauce and usually grated cheese, but as an alternative, sprinkled with the above cheese-flavored food topping, and tasted. As a result, it tasted a little like vitamin odor and iron, but it was delicious enough not to affect the taste of meat sauce spaghetti.

[0025]

[Example 3] Production of chocolate-flavored cookie crunch-like toppings

[Table 3]

Vegetable oils and fats and sugar were mixed well, the remaining raw materials were added thereto, and water was added (the amount of water added was 8 parts by mass) to form a dough. Roll it, bake it in the oven, let it cool, crush it, and sieve it to a diameter of 2-5.
It was about mm. The amount that can be used easily was subdivided into packages. The tasting was tested with ice cream. I tried this cookie crunch-like topping on ice cream. As a result, there is no vitamin odor or iron taste,
It was delicious.

[0027]

Comparative Example 1 The same amounts of various vitamins, iron and calcium as in Example 1 were prepared and kneaded into Japanese-style hamburger dough and cooked.

Comparative Example 2 The same amounts of various vitamins, iron, calcium and wheat extract as in Example 2 were sprinkled on the meat sauce spaghetti as it was.

<Sensory Evaluation> The foods of Examples 1 to 3 and Comparative Examples 1 and 2 were eaten by 10 panelists, and the total score of 10 persons evaluated. The results are shown in Table 4. Very delicious 2 points Delicious 1 point Normal 0 points Poor -1 point Very bad -2 points

[0029]

[Table 4]

<Measurement of residual rate of nutritional components> The residual rate of nutritional components of the foods of the above-mentioned respective examples at the time of eating was measured by the high performance liquid chromatography method described in the official guidebook for food additives. As a sample, the whole food was uniformly ground and analyzed. The amount of vitamins immediately after sprinkling toppings on food (subtracting the vitamin analysis value of foods without toppings) is taken as 100%, and the amount of vitamins when eating after a predetermined time (vitamin analysis value of foods without toppings) Is subtracted.) The results are shown in Table 5.

[Table 5]

The toppings produced in Examples 1 and 2 and the toppings used in Comparative Example 2 were each wrapped in aluminum and stored for 2 months at 40 ° C. and 75% humidity (equivalent to one year). The residual rate of nutritional components was measured by the high-performance liquid chromatographic method described in the above-mentioned official guidebook for food additives. The amount of vitamins immediately after the production of each topping
Assuming 100%, the amounts of vitamins in the toppings after storage under the above conditions were compared. The results are shown in Table 6.

[Table 6]

Claims (9)

[Claims] 1. A food topping obtained by granulating a mixture containing vitamins, an iron-containing compound, a calcium-containing compound and water. 2. A granular food topping obtained by granulating a mixture containing vitamins, an iron-containing compound, a calcium-containing compound and water, having a diameter of 0.15 to 1.5.
mm food particles make up 80% by mass or more of all particles. 3. The food topping according to claim 1, wherein at least one of vitamins, iron-containing compounds and calcium-containing compounds is pre-coated. 4. The food topping according to claim 1, wherein the water content is 7% by mass or less. 5. Further, zinc, potassium, magnesium,
The food topping according to any one of claims 1 to 4, which contains at least one selected from the group consisting of manganese, phosphorus and sodium. 6. The method according to claim 1, which is in the form of granular chocolate.
5. The food topping according to any one of 5 above. 7. A method for producing a food topping, which comprises mixing a vitamin, an iron-containing compound and a calcium-containing compound, adding water thereto, and granulating the resulting mixture. 8. A method of mixing vitamins, an iron-containing compound, a calcium-containing compound and cereal flour, adding water to the mixture to prepare a dough, baking the dough, and crushing the obtained baked product. To produce food toppings. 9. The method for producing a food topping according to claim 7, wherein at least one of vitamins, iron-containing compounds and calcium-containing compounds is previously coated.