JP2003250502A - Powdery instant food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide powdery instant food capable of giving palatability (viscosity, rough feeling to the tongue, and the like) same as that obtained by stewing cooking food such as curry by simply pouring hot water to the instant food and agitating and mixing the mixture by hand, having sufficient rich feeling in taste even when a fat and oil content is low, having good flavor of a raw material such as a spice itself and simply presenting cooked food such as curry excellent in dispersibility and solubility without leaving undissolved lump of flour. <P>SOLUTION: This powdery instant food contains 5-20 wt.% meshed potato and 5-25 wt.% baked wheat flour based on the total powdery instant food. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powder for instant foods, which can easily prepare cooked foods such as curry.
To be more specific, the food texture is the same as when the cooked foods such as curry are cooked by hand by hand by pouring hot water and stirring and mixing (viscosity, graininess on the tongue, etc.), Even if the fat and oil content is low, the richness is enriched, and the original flavor of spices and other flavors is good, and the curry is excellent in dispersion and solubility without lumps. The present invention relates to a powder for instant foods that can easily obtain cooked foods.

[0002]

2. Description of the Related Art In general, stewed dishes such as curry, soup and stew are first fried with vegetables and livestock meat, along with fats and oils.
After boiling with water, seasonings (roux etc.) and spices are added and dissolved to cook. Stewed food has a unique texture (viscosity,
Grain on the tongue etc.) is imparted, a desirable concentration feeling is obtained, and spices and seasonings are combined and aged to synergistically produce the original flavor of the raw material. However, such a stewed dish requiring a complicated cooking process has problems that it cannot be eaten immediately because it takes time and labor, and that a unique flavor cannot be obtained depending on the stewing time.

In order to solve such a problem, a powdered flavor such as potage soup or cream soup for instant foods in which a drinker can add hot water to himself to make foods at the time of eating and drinking. A variety of flavor sources such as curry sauce, white sauce, and brown sauce (granule, solid, liquid, etc.) that can be applied to soups, curry, stew, and the like have been developed.

Then, for example, Japanese Patent Laid-Open No. 49-66862.
In the gazette, pregelatinized wheat flour, pregelatinized potato starch, etc. are treated with edible hardened oil, and dextrin etc. are added to this, and then by moistening and agglomerating, just by pouring hot water, the flavor of handmade soup is improved. It is described that an instant granular potage having is obtained. However, when pregelatinized starch such as pregelatinized potato starch is used for instant food granules or powder, the surface of the powder absorbs water rapidly and it is difficult for the whole powder to absorb water, which easily causes lumps when pouring hot water. The problem of being inferior to. In addition, when this composition and manufacturing method are applied to curry, stew, etc., the same texture (viscosity, graininess on the tongue, etc.) and flavor as when cooking cooked foods such as curry by hand are sufficiently satisfied. It wasn't something.

Further, in JP-A-61-28373, components having poor dispersion and solubility (such as wheat flour and potato starch) and components having an adverse effect on the dispersibility are granulated together with fats and oils into a specific particle size to obtain mashed potato powder and the like. It is described that the dispersion and solubility of a powdery food composition such as potage soup can be improved by mixing it with other ingredients. However, even when applied to curry, stew, etc. with reference to the compounding composition of the examples of the above publication, the same texture (viscosity, roughness on the tongue, etc.) as when a food such as curry is boiled by hand. ) Was not completely satisfactory. Also, when a large amount of fats and oils are used, although it feels thick, the original scent of raw materials such as spices deteriorates, and the taste is blurred in terms of flavor. Furthermore, the technique of partially granulating components with poor dispersion and solubility complicates the manufacturing process and is expensive in terms of cost, or the original scent of raw materials such as spices easily disperses in the drying process and the like. There was a problem.

In addition, a granular curry sauce of a type which is dispersed and dissolved in hot water (for example, JP-A-58-107).
No. 152, JP-A 5-69, and JP-A 2000-125.
No. 784, etc.) are known, but they are still not sufficiently satisfactory in terms of the same richness and texture (viscosity, roughness on the tongue, etc.) as when curry is cooked by hand.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object of the present invention is to make a hand-made curry or the like simply by pouring hot water and stirring and mixing it by a eater. The same texture (viscosity, texture on the tongue, etc.) as when cooked foods are prepared by boiling is obtained,
Even if the fat and oil content is low, the richness is enriched, and the original flavor of spices and other flavors is good, and the curry is excellent in dispersion and solubility without lumps. It is an object of the present invention to provide a powder for instant foods that can easily prepare cooked foods.

[0008]

[Means for Solving the Problems] The above object is to provide a powder for instant foods containing mashed potatoes and roasted wheat flour, wherein the mashed potatoes are added to the total weight of the powders for instant foods in an amount of 5 to 5%.
20% by weight and 5 to 25% by weight of roasted wheat flour are included to achieve the instant food powder.

That is, the inventors of the present invention are powders for instant foods which can be manufactured in a simple process and at low cost. The same texture (viscosity, graininess on the tongue, etc.) as when prepared by boiling ingredients is obtained, and the rich flavor is enriched even when the oil / fat content is low, and the original aroma of spices etc. The blending composition of the powder for instant foods was examined, which allows easy preparation of cooked foods such as curry, which have good flavors such as standing, and which do not cause lumps and have excellent dispersion and solubility. As a result, it was found that the above effect can be obtained by containing 5 to 20% by weight of mashed potato and 5 to 25% by weight of roasted wheat flour in the total weight of the powder for instant food. More preferably, in the powder for instant foods, in addition to mashed potatoes and roasted wheat flour, by additionally containing starch and trehalose, there is a more hand-made texture (viscosity, roughness on the tongue, etc.), The present invention has been accomplished by finding that foods such as curry having a rich richness and excellent flavor can be easily obtained.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in detail.
First, the instant food powder of the present invention contains 5 mashed potatoes.
.About.20% by weight and 5 to 25% by weight of roasted wheat flour. The instant food powder of the present invention refers to curry,
Stewed sauce such as cream stew, beef stew, hashed beef, beef stroganoff, and hayashi rice, or soups to which they are applied, soups such as potage soup, etc. are powdered so that they can be easily obtained. Is a powder for instant foods that can be eaten and drunk by boiling water by itself. Among them, the stewed sauce powder is preferable in that the same thick feeling and texture (viscosity, roughness on the tongue, etc.) as when prepared by hand are obtained. In addition, it is more preferable to use a powder for curry, in terms of obtaining the richness and texture unique to curry (viscosity, graininess on the tongue, etc.).

Next, the mashed potato used in the present invention is obtained by peeling a potato, heating a sliced potato, heating the starch, gelatinizing the starch, and drying the mashed potato with a drum dryer or the like. Examples of the shape include flakes, granules, and powders. Specifically, "Dried mashed potato powder" manufactured by Cradle Foods Co., Ltd.
Etc. The water content of the mashed potato used in the present invention is preferably 10% by weight or less from the standpoint of obtaining a desirable flavor and graininess on the tongue when used as an instant food.

The content of mashed potatoes is 5 to 20% by weight, more preferably 8% by weight based on the total weight of the powder for instant foods.
It is desirable to set it to ˜12% by weight. That is, 5
When the content is less than 5% by weight, it is difficult to obtain a texture (roughness to the tongue, viscosity, etc.) suitable for stewed dishes when used as an instant food. On the other hand, when used in excess of 20% by weight,
When used as an instant food, the flavor is unbalanced and the tongue is too rough.

The particle size of the mashed potatoes is preferably set to 10 mesh pass to 50 mesh on. That is, when the content is in the above range, it is preferable in that when it is made into an instant food, the same texture on the tongue as in the case where the foods are prepared by hand cooking is prepared.

Next, the roasted wheat flour used in the present invention is wheat flour obtained by roasting various types of wheat flour such as soft flour, medium-strength flour and strong flour using a roasting pot, a hot drum dryer, an extruder and the like. The roasting conditions are not particularly limited and may be appropriately set. For example, it is preferable to set the roasting conditions at 130 ° C. for about 4 hours or more from the viewpoint of the richness of the instant food. If the flour used is strong flour,
It is suitable in terms of richness when used as an instant food. Specific examples thereof include "Wheat Flour FSR" manufactured by Nitto Chemical Co., Ltd.

The content of roasted wheat flour is 5 to 25% by weight, more preferably 10 to 25% by weight based on the total weight of the powder for instant food.
It is desirable to set it to 20% by weight. That is, if it is less than 5% by weight, it is difficult to obtain the same richness as when preparing an instant food by hand-cooking cooked foods such as curry. On the other hand, when it is used in an amount of more than 25% by weight, the flavor balance will be lost and the richness will be too strong when it is used as an instant food.

Next, in addition to the mashed potato and the roasted wheat flour, the instant food powder of the present invention may further contain starch to impart the same viscosity as when the instant food is prepared by hand. It is desirable in that it is done. Examples of the starch used in the present invention include rhizome starches such as potato starch and tapioca starch, natural starches such as above-ground starches such as corn starch, and modified starches such as phosphate cross-linked starches obtained by treating these starches. These may be used alone or in combination. Among them, rhizome starch, more preferably potato starch, is preferably used in terms of viscosity and flavor because it has suitable viscosity when used as an instant food.
The starch may be a food product containing starch. In that case, the starch preferably contains 50% by weight or more, more preferably 80% by weight or more of starch. It is preferable in that it sometimes gives a viscosity without affecting the flavor. The form of starch is not particularly limited as long as it can be mixed with other raw materials in a powder form, and examples thereof include powder and granules.

The content of starch is preferably 5 to 20% by weight, more preferably 8 to 12% by weight based on the total weight of the powder for instant food. That is,
The above weight range is suitable in that instant foods can be provided with the same viscosity as when they are prepared by hand-cooking foods, and the flavor balance is improved.

Next, it is desirable that the powder for instant food of the present invention further contains trehalose in terms of richness and flavor. The trehalose used in the present invention is a non-reducing saccharide in which two glucose molecules are bound by 1,1 bonds. Depending on the binding mode, α, α-, α, β-, β, β
There are three kinds of isomers of-, which are called trehalose, neotrehalose and isotrehalose, respectively. Among these, trehalose having α, α-1,1 bonds (specifically, “trehalose crystals” manufactured by Hayashibara Shoji Co., Ltd.)
Is preferably used. These trehalose may be used alone or in combination. Further, the form of trehalose is not particularly limited as long as it can be powder-mixed with other raw materials, and may be powder, granules or the like.

The content of trehalose is preferably 3 to 25% by weight, more preferably 5 to 15% by weight based on the total weight of the powder for instant food. That is, the above range is desirable in that the flavor balance can be improved and a rich feeling can be further imparted when the instant food is prepared.

In addition to the above-mentioned raw materials, the powder for instant food of the present invention may appropriately contain auxiliary raw materials within a range not impairing the object of the present invention. As auxiliary materials, meat extract powder, vegetable extract powder, curry powder, amino acid seasoning, oils and fats (vegetable oils, animal oils, etc.), spices, herbs, fruits, seeds, dairy products, seafood, Vegetables, meat, beans, eggs, grains, colorants, flavors, salts,
Various seasonings such as sugars, acidulants, alcohols, yeasts, various nutritional components (vitamins, minerals), etc. may be appropriately selected and added alone or in combination. The form of the above auxiliary material is not particularly limited as long as it is a form in which powder mixing with other raw materials is possible, and examples thereof include powder and granules.

When the powder for instant food of the present invention contains fats and oils as an auxiliary material for the purpose of imparting a rich feeling,
The content is preferably set to less than 4,5% by weight, more preferably less than 2% by weight. That is, since the main ingredients mashed potatoes and roasted wheat flour are contained in a specific amount, it is possible to obtain a rich feeling even if the oil and fat content is low, and to improve the scent of spices. It is suitable. Further, since it has low fat and oil and low calories, it can be adapted to the health consciousness of the eating person.

Next, the instant food powder of the present invention is produced, for example, as follows. That is, first, mashed potato, roasted wheat flour, and if necessary, starch, trehalose, auxiliary raw materials, etc. are prepared, and these are powder-mixed using a powder mixer or the like to obtain the instant food powder. To be The form of the powder for instant food includes powder and granules, and may be appropriately selected.

When the powder for instant food of the present invention thus obtained is commercialized, it may be appropriately packaged in a package to obtain a product. At this time, examples of the package include soft plastic bags such as polyethylene, containers, boxes, and the like. Further, the material is not limited to plastic, and may be appropriately selected from various materials such as metal and used alone or in combination. In addition, when commercializing, in addition to the powder for instant food, a cup, spoon, jig, etc. for eating and drinking may be attached.

The powder for instant foods obtained as described above is put into a cup or the like when a person eats or drinks, and hot water or the like is appropriately poured, and the mixture is stirred and mixed as it is or eaten with rice, bread or the like, You just have to drink. It should be noted that the consumer may substitute the cup, spoon, jig or the like with a bowl, cup, spoon, stirring rod, etc. at home.

[0025]

As described above, since the powder for instant food of the present invention contains specific amounts of mashed potato and roasted wheat flour, the same foods as those prepared by hand-boiling curry or stew etc. A feeling (viscosity, roughness on the tongue, etc.) is obtained, and even if the oil / fat content is low, a rich feeling is enriched and the flavor is excellent. You can easily obtain cooked foods such as curry. More preferably, in addition to mashed potatoes and roasted wheat flour, a powder for instant foods further containing starch or trehalose to obtain a more suitable richness and texture (viscosity, tongue roughness, etc.). be able to. In particular, when it is applied to curry, it is possible to obtain the same unique richness and texture as when curry is cooked by hand. Further, the instant food powder of the present invention specifies the content of mashed potatoes and roasted wheat flour, so even if the content of fats and oils as an auxiliary material is low, it is possible to give a hand-made rich feeling. Yes, it not only fits the health consciousness of the eating person, but also improves the scent of spices.

The form of the instant food powder of the present invention is:
Since it is in the form of powder or granules, it can be stored and stored for a long period of time, and it is convenient to carry, and consumers can easily add hot water, etc. at any time and stir and mix it to make a curry or stew with a handmade texture. You can easily get the foods of. Furthermore, the instant food powder of the present invention can be easily prepared by using conventional powder food powder equipment without using special manufacturing equipment. Further, the instant food powder of the present invention, because the content of mashed potatoes and roasted wheat flour is specified, it does not become a lump without dispersion of the raw material having poor dispersion solubility together with fats and oils, and dispersion dissolution It is possible to prepare a powder for instant foods, which has excellent properties, a simple manufacturing process, and a low cost. Further, by not performing drying or the like in the granulation step or the like, the original scent of the raw material can be utilized.

[0027]

EXAMPLES The present invention will be specifically described below based on examples.

<Examples 1 to 4 and Comparative Examples 1 to 6><Preparation of powder for instant food> With the composition shown in Table 1, each raw material was mixed with a powder mixer to prepare powder for instant curry.

<< Preparation of Instant Food >> 20 g of the powder for instant curry obtained as described above was placed in a cup, 150 cc of hot water at 98 ° C. was poured, and the mixture was stirred and mixed to prepare a curry.

The curry thus obtained was evaluated by 20 professional panelists for its richness, texture (viscosity, roughness on the tongue), flavor, dispersion / solubility, and simplicity. The above evaluation results are also shown in Table 1.

[0031]

[Table 1]

Comparative Example 7 Curry was cooked in a pan as follows using a commercially available curry roux (“Curry Flake” manufactured by Ebara Food Industry Co., Ltd.). That is, after frying beef, onions, and carrots, add water and bring to a boil to soften the ingredients, and then use the curry roux with water 1
Curry was prepared by adding 25 g to 00 g and stirring for 10 minutes.

Comparative Example 8 With the composition of Example 1 shown in Table 1, roasted wheat flour and potato starch were first granulated and dried to obtain granules. Next, the obtained granules and other raw materials were mixed by a powder mixer to prepare partially granulated powder for instant curry. Then, using the obtained powder for instant curry, an instant food was obtained in the same manner as in Example.

The curry of Comparative Example 7 and the instant food of Comparative Example 8 thus obtained were evaluated in the same manner as in Examples 1 to 4 and Comparative Examples 1 to 6.

The instant food powders of the examples have the same richness and texture (viscosity, graininess on the tongue, etc.) as when prepared by boiling curry by hand, and also have excellent flavor and dispersion / dispersion. It was a powder for instant foods, which gave curry with excellent solubility. Further, the curry was completed simply by pouring hot water into the powder for instant food and mixing with stirring, so the powder for instant food was excellent in simplicity. Further, the instant food powder of the example, since it contains mashed potatoes and roasted wheat flour in a specific amount range, respectively, the fat content, even if set to a low content in the total instant food powder weight, The same richness and fragrance as when the curry was cooked by hand was obtained, and it was suitable for healthy eating, and was a powder for instant food that had no flavor deterioration or fat and oil oxidation of the powder for instant food. .

On the other hand, the instant curry powder of the comparative example does not use mashed potatoes or roasted wheat flour,
Since the content was not a specific amount, the powder was a ready-to-eat food powder that was curry inferior to the examples in any of richness, viscosity, texture on tongue, texture and flavor. In addition, since Comparative Example 7 was a handmade curry, it required a complicated process for preparation, took time and labor, and was inferior in simplicity to the Examples. The instant curry powder of Comparative Example 8 had a complicated manufacturing process, was inferior in simplicity, and was expensive in terms of cost.

   ─────────────────────────────────────────────────── ─── Continued front page    F-term (reference) 4B036 LC05 LE01 LF05 LH10 LH22                       LH30                 4B041 LC03 LD01 LE01 LK12 LK22                       LK28

Claims (5)

[Claims] 1. A powder for instant food containing mashed potato and roasted wheat flour, wherein 5-20% by weight of mashed potato and 5% of roasted wheat flour are included in the total weight of the powder for instant food.
A powder for instant foods, characterized in that it is contained in an amount of -25% by weight. 2. The instant food powder according to claim 1, further comprising starch. 3. The instant food powder according to claim 1, further comprising trehalose. 4. A mashed potato having a particle size of 10 mesh pass to 50 mesh on.
The powder for instant foods according to 1 to 3. 5. The instant food powder according to claim 1, wherein the instant food powder is an instant curry powder.