JP2004000253A - Powdered foodstuff and its manufacturing method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a powder foodstuff used for sauce of curry, hash, stew, etc., various soup of Oden, Udon, etc., and the like, which has a good solubility, an excellent flavor and good mouthfeeling free from gritty feeling, and provide its manufacturing method. <P>SOLUTION: The powder foodstuff 1 comprising wheat flour and/or starch the water content of which is conditioned to a low water content in advance and the surface of which is coated with a plurality of oil films has a first oil film 3 comprising an oil that is liquid at an ordinary temperature and formed on the surface of the flour and/or starch 2, an emulsifier film 4 formed on the first oil film 3 and a second oil film 5 comprising an oil that is solid at the ordinary temperature and formed on the film 4, and is further provided with a powdery oil 15 layer on the film 5. <P>COPYRIGHT: (C)2004,JPO

Description

The present invention relates to a powdered food and a method for producing the same, and more specifically, a powdered food and a powdered food used for sauces such as curry, bean sprouts, stew and oden, various kinds of soups and soups, and the like. The present invention relates to an efficient manufacturing method.

Conventionally, solid foods used for curry, bean sprouts, stews and the like have been consumed in large quantities because they are easily and conveniently used for home and business use. Such solid foods are prepared by heating and mixing flour or starch and fats and oils at about 110 to 130 ° C., and then adding emulsifiers, sugar, salt, seasonings such as sodium glutamate, spices, etc. while heating and mixing. Therefore, there is a problem that the flavor and the quality of the food are changed.

On the other hand, various soups, various seasonings, etc. are adjusted to the appropriate materials such as starches and milk powder, salt, sugar, chemical seasonings, spices, and the like. A method for producing a granular food is known in which the mixture is adjusted, and the mixture is granulated by an extrusion-type granulator, followed by drying with hot air to evaporate 5 to 9% by mass of water, cooling, and sieving (see Patent Document 1). Have been. However, since the hot air drying is performed, there is a problem that the food flavor is scattered or deteriorated due to the hot air drying.

Also, there is described a method for producing a granular food in which a sucrose fatty acid ester is mixed into a food raw material, which is roll-formed into a plate shape and granulated (see Patent Document 2). In such a production method, since water is not added to the food raw material, the problem of scattering and deterioration of the food flavor in the wet granulation method can be solved. However, when the food material is, for example, a material mainly composed of flour, the rolling molding process cannot be performed unless the pressure is considerably high, and the solubility of the obtained granular food becomes poor. Occurs.

Granular foods obtained by pulverizing and sizing a press-formed product containing starch as a main raw material and containing fats and oils at a ratio of 0 to 6% by weight and water at a ratio of 4 to 12% by weight (see Patent Document 3), Granular foods containing starch granules extruded and granulated without adding water and other raw material granules obtained by press-molding raw materials other than starch and pulverizing and sizing (see Patent Document 4) have been proposed. There is a problem that many steps such as pressure molding, pulverizing and sizing, and extrusion granulation are required.
JP-B-53-45380 JP-A-59-45835 JP-A-2000-125783 JP 2000-125784 A

A first object of the present invention is to solve all of the problems of the above-mentioned conventional technology, and to have good solubility, excellent flavor, and a texture without roughness, and curry, Hayashi, stew and the like. It is a second object of the present invention to provide a powdery food used for various kinds of soups such as oden and udon soup. Is to provide the law.

The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, sprayed or mixed on a surface of wheat flour and / or starch prepared in advance with a low moisture content to form a plurality of specific fat and oil films. The inventor has found that the above object can be achieved by further mixing powdered fats and oils with the formed powdery food, thereby completing the present invention.
That is, the powdery food according to claim 1 of the present invention is a powdery food having a plurality of fat films on the surface of wheat flour and / or starch whose water content has been previously adjusted to have a low water content,
A first oil film formed of a liquid oil at normal temperature formed on the surface of the flour and / or starch;
An emulsifier film formed on the first oil film,
A second oil / fat film formed of an oil / fat solid at normal temperature formed on the emulsifier film,
It is further characterized by having a layer of powdered fats and oils thereon.

粉末 The powdery food according to claim 2 of the present invention is characterized by using wheat flour and / or starch whose water content is adjusted to 2 to 6% by mass in the powdery food according to claim 1.

粉末 The powdered food according to claim 3 of the present invention is characterized in that, in the powdered food according to claim 1 or 2, the fat or oil which is liquid at normal temperature is vegetable oil.

粉末 The powdered food according to claim 4 of the present invention is characterized in that the powdered food according to any one of claims 1 to 3 uses an emulsifier of HLB 5 to 9.

The powdered food according to claim 5 of the present invention is the powdered food according to any one of claims 1 to 4, wherein the fat or oil used for forming the first fat or oil film with respect to the flour and / or starch is used. Is 1 to 15% by mass.

The powdery food according to claim 6 of the present invention is the powdery food according to any one of claims 1 to 5, wherein the flour and / or starch and the seasoning and other powdery raw materials are in the form of a second powder. The amount of the fat used for forming the fat film is 1 to 15% by mass.

The powdered food according to claim 7 of the present invention is the powdered food according to any one of claims 1 to 6, wherein the fat used for forming the second fat film is a hardened fat solid at room temperature. It is characterized by.

The powdery food according to claim 8 of the present invention is the powdery food according to any one of claims 1 to 7, wherein the fat and oil used for forming the first fat and oil film and the second fat and oil are formed on the whole food. The total of the fats and oils and powdered fats and oils used for film formation is 1 to 30% by mass.

A ninth aspect of the present invention is the method for producing a powdery food according to any one of the first to eighth aspects, comprising the following steps (1) to (5).
(1) A step of mixing an emulsifier and a fat or oil that is liquid at ordinary temperature at ordinary temperature.
(2) The liquid mixture obtained in the step (1) is uniformly mixed with wheat flour and / or starch whose water content has been previously adjusted to a low water content while spraying at room temperature to obtain the flour and / or starch. A step of forming a first fat / oil film made of the fat / oil which is liquid at normal temperature on the surface of the starch, and an emulsifier film formed on the first fat / oil film.
(3) To the powdery mixture obtained in the step (2), while melting and spraying solid fats and oils at room temperature, seasonings, spices and other powdered raw materials are also blended and uniformly mixed at room temperature. Forming a second oil film composed of the oil and fat solid at room temperature on the surface of the mixture.
(4) A step of uniformly mixing powdered fats and oils at room temperature with the powdery mixture obtained in step (3).
(5) a step of filling the bag, bottle, or the like with the powdery mixture obtained in the step (4) after inspection if necessary.

The powdery food according to claim 1 of the present invention has the following remarkable effects (1) to (7).
(1) It has good solubility in hot water, has excellent flavor, and has a texture without roughness, and is suitably used for sauces such as curry, bean sprouts and stew, and various soups such as oden and udon.
(2) Since it is manufactured without heating, it is not damaged by heat, and in the case of curry, etc., the flavor of the low boiling point portion of spices does not scatter, and in the case of cream stew, etc., it is easy to leave milky feeling. It is possible to mix components that are easily damaged by heat, such as vitamins and minerals.
(3) Since the fat and oil content can be reduced as compared with conventional solid foods, flaked foods, granular foods, and the like, low fat and low calorie products can be supplied.
(4) In the conventional solid food, the hand is soiled because the split part is broken by hand. However, since the powdered food of the present invention is powder, it is not necessary to provide the split part, and thus the hand is not soiled.
(5) In the case of a conventional solid food, the food is packed in the form of 5 dishes, 4 dishes, 2 pieces, 10 dishes, etc., but the powdered food of the present invention is a powder, so it is easy to lighten, for example, one serving. Packs and the like are also possible.
(6) The powdered food of the present invention can be used for ordinary seasoning, or when the fragility is insufficient, an appropriate amount can be simply taken out and used.
(7) It can provide a rich taste and a rich body.

The powdered food according to claim 2 of the present invention uses wheat flour and / or starch whose water content is adjusted to 2 to 6% by mass, so that caking and deterioration in quality of the product powdery food can be prevented. It works.

(4) The vegetable oil which is liquid at room temperature used in the powdered food according to the third aspect of the present invention has a remarkable effect that it can be easily obtained and can prevent product caking and quality deterioration.

The powdery food according to claim 4 of the present invention has good compatibility with water, has excellent dispersibility and solubility, and has no remarkable lumps or lumps when put in hot water because the emulsifier of HLB 6 to 10 is used. Effect.

In the powdery food according to the fifth aspect of the present invention, since the amount of the fat used for forming the first fat film is 1 to 15% by mass based on the flour and / or starch, the powdery food uniformly covers the surface of the flour and / or starch. It has a remarkable effect that a first oil film is formed.

In the powdery food according to claim 6 of the present invention, the amount of the fat and oil used for forming the second fat and oil film is 1 to 15% by mass based on the flour and / or starch and the seasoning and other powdery raw materials. And / or a remarkable effect of forming a uniform second fat / oil film covering the surface of the starch.

In the powdery food according to claim 7 of the present invention, the fat used for forming the second fat film is a hardened fat which is solid at normal temperature, so that the quality of the product can be improved and the quality deterioration can be further prevented. It works.

The powdered food according to claim 8 of the present invention has a total of 1 to 30 of the fat and oil used for forming the first fat and oil film, the fat and oil used for forming the second fat and oil film, and the powdered fat and oil with respect to the whole powdery food. Since it is% by mass, uniform first and second oil / fat films covering the surface are formed, have good solubility in hot water, and have a remarkable effect that they do not lump or bind when dissolved.

According to the method for producing a powdered food according to the ninth aspect of the present invention, the powdered food of the present invention can be easily produced with a small number of steps, and thus has a remarkable effect that energy can be saved.

Hereinafter, embodiments of the present invention will be described in detail.
FIG. 1 is an explanatory diagram schematically illustrating a cross section of the powdery food of the present invention.
As shown in FIG. 1, a powdery food 1 of the present invention comprises a first oil / fat film 3 made of liquid fat at normal temperature on the surface of wheat flour and / or starch 2 whose moisture has been previously adjusted to have a low moisture content. And a plurality of oil / fat films formed of an emulsifier film 4 formed on the first oil / fat film 3 and a second oil / fat film 5 formed on the emulsifier film 4 and formed of solid oil at normal temperature. Further, a layer made of the powdered fat 15 is formed thereon. The flour and / or starch 2 may be single particles, or two or more particles or a combination thereof. However, starch 2 usually consists of one to several particles.

The powdered food of the present invention is used by dissolving in hot water, for example, curry, stew, pasta sauce, sauce for Chinese cooking, sauces such as Western-style stewed sauce such as tomato sauce and bouillabaisse, oden, udon and the like. It is a food made from various soups, juices, various seasonings, etc. in powder form.

(4) In the present invention, flour and lees are used as main raw materials, but the type of flour is not particularly limited, and examples of using flour, medium flour, and strong flour can be given. As the starch, for example, corn starch, potato starch, wheat starch and the like are used. Flour and starch can be used alone or in a mixture at any ratio.

The flour and / or starch used in the present invention usually contains about 10 to 15% by mass of water, so that it is difficult to be powdery, has poor storage stability, and the product powdery food has a fresh smell, It looks like it. Therefore, in order to obtain a good product in the form of a good powder and to improve the preservability, in order to obtain a good product, water is previously prepared by a known method such as roasting and hot-air drying, for example, about 2 to 6% by mass, It is important to have a low water content of preferably about 3 to 5% by mass. If it is less than 2% by mass, not only takes time to dry, but also there is a risk of deterioration, and lump may be formed when dissolved in warm water. If it exceeds 6% by mass, caking and quality deterioration of the product are prevented. They are not preferable because they may not be able to be formed, and when dissolved in warm water, lump may be formed. The use of wheat flour and / or starch having a low water content by preparing water in advance can prevent product caking and quality deterioration.

However, even if such wheat flour and / or starch whose water content is prepared in advance and whose water content is low is used as it is, the original water content returns to about 10 to 15% by mass. Therefore, it is conceivable to form a first oil / fat film made of oil / fat which is liquid at normal temperature on the surface of wheat flour and / or starch whose water content has been reduced by preparing water in advance. However, the powder on which the first oil and fat film is formed has a disadvantage that the powders easily adhere to and adhere to each other via the first oil and fat film, and bind when pressure is applied.

Therefore, in the present invention, a mixture of an emulsifier having an appropriate HLB having excellent compatibility with water and a fat or oil which is liquid at room temperature is prepared at room temperature, and the liquid mixture is prepared with water in advance. It is uniformly mixed with wheat flour and / or starch having a low moisture content while spraying at room temperature.
In this way, the fats and oils that are liquid at room temperature penetrate into the flour and / or starch and form a first fat film composed of the fats and oils on the surface of the flour and / or starch, and most of the emulsifiers An emulsifier film is formed on the oil film. These powders having an emulsifier film formed on the first oil film do not stick or adhere to each other, and do not bind even when pressure is applied.

常 The oil and fat that is liquid at room temperature and forms the first oil and fat film is not particularly limited. Specifically, for example, rapeseed, soybeans, sunflower seeds, cottonseed, peanuts, rice bran, corn, safflower, olives, sesame, cacao, palm, oil palm and other vegetable oils and milk that are liquid at room temperature And animal fats and oils that are liquid at room temperature among oils and fats collected from fish, whales, and the like, and these oils and fats can be used alone or in combination, or processed oils and fats that have been subjected to fractionation and transesterification thereof. However, in the present invention, vegetable oils and fats which are liquid at room temperature can be preferably used.

In the present invention, examples of known emulsifiers (e.g., emulsifiers described in JP-A-4-330258 and JP-A-9-222) include sodium caseinate, lysolecithin, polyglyceric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Can be added and used in an appropriate mixing ratio. In addition, if necessary, emulsion stabilizers such as phosphates and citrates, pH adjusters, and the like can be appropriately added.

Ｈ The HLB of the emulsifier used in the present invention is preferably about 5 to 9, and more preferably about 6 to 8. If it is less than 5, the compatibility with water is low, the dispersibility and the solubility are poor, and there is a possibility that lumps and cages may occur when the immersion is carried out in hot water. The compatibility with the first oil / fat film may be poor, and a good emulsifier film may not be formed.

に お い て In the present invention, the amount of the fat used for forming the first fat film on the flour and / or starch is not particularly limited. However, the amount of the fat used for forming the first fat film on the flour and / or the starch is preferably about 1 to 15% by mass, and more preferably about 1 to 12% by mass. If the amount is less than 1% by mass, a uniform first oil / fat film covering the surface of the starch may not be formed. Also, if dissolved in warm water, lumps may be formed. There is a danger that lumps will form when dissolved in warm water.

The powder mixture in which the emulsifier film is formed on the first oil / fat film does not stick or adhere to each other as described above, and has a property of not binding even when pressure is applied. There is a problem that it is easily adsorbed and absorbed, and the richness of the product is insufficient.

Therefore, in the present invention, the powder mixture having the emulsifier film formed on the first fat film in this way, while melting and spraying solid fat at room temperature, and seasonings such as sugar and salt, Dextrin, lactose, spices, curry powder, extracts, dairy products, and the like are blended and uniformly mixed at room temperature to form a second oil film formed of the oil and fat solid at room temperature on the surface of the mixture.
These seasonings and spices are present between the particles of the powder mixture, are present in the formed second fat film, or are present between the particles and in the second fat film. May be. By forming the second oil / fat film, it is possible to prevent moisture in the air from being adsorbed and absorbed, and to improve the problem of insufficient body when the product is produced.
Thickening polysaccharides such as xanthan gum, carrageenan, gellan gum, tamarind gum, karaya gum, guar gum, and locust bean gum may be added as appropriate.

に お い て In the present invention, the amount of the fat used for forming the second fat film on wheat flour and / or starch is not particularly limited. However, the amount of the fat and oil used for forming the second fat and oil film is preferably 1 to 15% by mass, and more preferably about 1 to 12% by mass, based on the total of the flour and / or starch and the seasoning and other powder materials. . If the amount is less than 1% by mass, a uniform second oil / fat film covering the surface may not be formed. Also, when dissolved in warm water, lumps may be formed. Also, when dissolved in warm water, there is a risk that lumps may be formed.

The fat or oil that is solid at room temperature and forms the second fat or oil film is not particularly limited. Specifically, for example, rapeseed, soybeans, sunflower seeds, cottonseed, peanuts, rice bran, corn, safflower, olives, sesame, cacao, palm, oil palm, etc., or if necessary, fractionation, transesterification, etc. Room temperature solid vegetable oils and fats such as processed oils and milk oils, beef tallow, lard, fish oil, whale oil, etc. it can.
In the present invention, a solid fat at normal temperature obtained by curing the fat or oil can be preferably used. A hardened vegetable oil or fat which is solid at ordinary temperature can be particularly preferably used.

(4) The melting point of fats and oils that are solid at room temperature is not particularly limited, but is preferably about 35 to 55 ° C, more preferably about 40 to 50 ° C. If the temperature is lower than 35 ° C, there is a concern that the powdered food softens at a store or the like, and if left at room temperature, there is a risk of binding. When melted, there is a possibility that lumps may be formed, and a waxy texture may not be obtained.

(4) In the present invention, powdered fats and oils are further mixed in order to give a deep taste or to give a rich body. Powdered fats and oils are not particularly limited, but are used in order to form the above-mentioned second fat and oil film, which are solid animal fats and oils and vegetable fats and oils at room temperature, and hardened animal fats and fats which are solid at normal temperature. Can be preferably used.

When powdered fats and oils are further used, the total of the fats and oils used for the first fat and oil film formation, the fats and oils used for the second fat and oil film formation, and the powdered fat and oil is 1 to 30% by mass with respect to the whole powdery food. preferable. If the total of both is less than 1% by mass, uniform first and second oil / fat films covering the surface may not be formed, and may be lumped when dissolved in warm water, and may be settled when left at room temperature. When the content exceeds 30% by mass, the solubility in hot water is too large, and when dissolved, there is a possibility of damaging and binding.

配合 The mixing ratio of each component in the powdered food of the present invention is appropriately determined according to the characteristics of the target food. For example, in the case of sauces such as curry, bean sprouts, stew, and the like, if the content of flour or starch is too low, it becomes unfavorably soup-like. Conversely, if the flour or starch content is too high, the viscosity will generally be too high. On the other hand, if the content of fats and oils is too low, powdery odor generally occurs and the flavor becomes too light. Conversely, if the content of fats and oils is too large, the flavor generally tends to be oily, which is not preferable.

FIG. 2 is an explanatory diagram illustrating an embodiment of the method for producing a powdered food according to the present invention.
First, in step (1), the emulsifier 6 and the liquid oil 7 that is liquid at room temperature are mixed at room temperature.

Next, in step (2), roasted wheat flour or starch 2 having a low moisture content prepared in advance by mixing water in a mixer [1] is added, and the liquid mixture obtained in step (1) is allowed to stand at room temperature. Mix evenly while spraying.
Then, as shown in FIG. 1, a first oil film 3 composed of the liquid oil 7 which is liquid at normal temperature is formed on the surface of the roasted wheat flour or starch 2 and an emulsifier film 4 is formed on the first oil film 3. Form.

Next, in step (3), the powdery mixture obtained in step (2) is transferred to a mixer [2], and is appropriately selected from seasonings 8, such as sugar and salt, dextrin, lactose, extracts, and the like. The raw material group 9 to be prepared and the raw material group 10 appropriately selected from curry powder, spices, dairy products, and the like are blended, and the solid hardened fat 11 is melted at room temperature and uniformly mixed at room temperature while being sprayed. The seasoning 8 such as sugar and salt is preferably ground and used to have the same particle size as the roasted wheat flour or starch 2. Also, the raw materials 9 and 10 are sieved with a sieve and roasted. It is preferable to use one having the same particle size as wheat flour or starch 2.
Then, a second oil film 5 made of the hardened oil 11 is formed on the surface of the mixture.

Next, the powdery mixture obtained in the step (3) is taken out of the mixer [2], transferred through the pipe 12 by air transport, and put into the storage tank 13. The powdery mixture put in the storage tank 13 in the step (4) is sieved with a sieve 14 to obtain an appropriate particle size, and is supplied to the mixer [3] and the powdered fat 15 is supplied to the mixer [3]. Mix evenly at room temperature.
Those having a large particle size sieved by the sieve 14 are recycled, for example, by pulverization or the like, and returned to the storage tank 13 as shown by a broken line in the figure.

Next, the powdery food of the present invention obtained in the step (4) is taken out of the mixer [3] and sent to the filling line in the step (5), filled in a bag, a bottle, etc., sealed and sealed, and packaged. And make it a product.

Hereinafter, the content of the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples at all without departing from the gist of the present invention.
(Example 1)
In step (1), an emulsifier (potato sugar fatty acid ester, HLB = 7) and a fat or oil (corn oil) that is liquid at room temperature are mixed at room temperature, and the resulting liquid mixture is preliminarily mixed in step (2). Water was prepared and uniformly mixed with wheat flour and potato starch having a low water content (5% by mass) while spraying at room temperature, and the resulting powdery mixture was added at room temperature in step (3). While melting and spraying solid fat (solidified oil of cottonseed: melting point 45 ° C.), seasonings such as sugar, salt, sodium glutamate, ribonucleotide soda, bouillon, spices, dextrin, lactose, milk ingredients (cream, Powdered powders such as powdered milk) extract powder (bonito, konbu, shiitake) and the like are blended and uniformly mixed at room temperature, and the resulting powdery mixture is mixed in step (4) with powdered fat (tallow oil: melting point 50). ℃) at room temperature To produce a powdered food product of the present invention (creams stew) engages.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
10% flour
Potato starch 10%
Liquid fat (corn oil) 1%
4% solid fat (hardened cottonseed oil: melting point 45 ° C)
Powdered fats and oils (beef tallow processing oil: melting point 50 ° C) 10%
10% salt
8% sugar
Dextrin, lactose 35%
Milk ingredients (cream, milk powder) 5%
Sodium glutamate, ribonucleotide soda, bouillon 5%
Spice 2%
Emulsifier (potato sugar fatty acid ester, HLB = 7) 10% based on liquid fat

２０ When 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of hot water at 60 ° C. and 80 ° C., it was finely dispersed in any of the hot water and easily dissolved by lightly stirring. The texture was smooth, the creamy feeling remained sufficiently, and the taste was good.

(Example 2)
In step (1), an emulsifier (potato sugar fatty acid ester, HLB = 8) and a fat or oil (rapeseed oil) that is liquid at room temperature are mixed at room temperature. And then uniformly mixed with wheat flour, potato starch and corn starch having a low water content (5% by mass) while spraying at room temperature, and adding the resulting powdery mixture to the room temperature in step (3). Sprays solid fats and oils (hardened cottonseed oil: melting point 45 ° C) with spices and seasonings such as sugar, salt, sodium glutamate, ribonucleotide soda, bouillon, and powdered raw materials such as spices, dextrin and curry powder. And uniformly mixed at room temperature, and the resulting powdery mixture is uniformly mixed at step (4) with powdered fat (hardened pork oil: melting point 45 ° C.) at room temperature to obtain a powder of the present invention. Manufacture of shaped food It was.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
10% flour
Potato starch 10%
15% corn starch
Liquid oil (rapeseed oil) 1%
8% of solid fat (hardened cottonseed oil: melting point 45 ° C)
Powdered fat (pig oil hydrogenated oil: melting point 45 ° C) 1%
10% salt
8% sugar
Dextrin, lactose 23%
Sodium glutamate, ribonucleotide soda, bouillon 5%
Spices, curry powder 9%
Emulsifier (potato sugar fatty acid ester, HLB = 8) 10% based on liquid fat

２０ When 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of hot water at 60 ° C. and 80 ° C., it was finely dispersed in any of the hot water and easily dissolved by lightly stirring. The texture was smooth and the taste was good.

(Comparative Example 1)
According to the method described in Example 1 of JP-B-53-45380, a granular instant stew having the following raw material mixing ratio was produced.

Raw material mixing ratio: (parts by weight)
Flour 40.0
Tallow 17.5
Corn starch 3.0
3.7 skim milk powder
Sugar 7.5
Salt 10.0
Sodium glutamate small amount emulsifier small amount onion powder small amount yeast extract small amount organic acid small amount spice small amount

Raw materials other than beef tallow are mixed with a mixer, liquid beef tallow at about 70 ° C. is added thereto, and the mixture is heated and mixed. After cooling, 8 parts by weight of water is added to reduce the water content to about 12%. The mixture was kneaded in a kneader for 3 minutes, and then granulated in an extrusion-type granulator, and the obtained granules were placed in a fluidized-bed dryer, dried at a temperature of 100 ° C for 12 to 13 minutes, and dried by about 13%. Was evaporated and cooled by blowing cold air to produce an amorphous, granular, instant stew having excellent fluidity.

２０ 20 g of the obtained granular instant stew was dissolved in 200 ml of hot water of 60 ° C. and 80 ° C., and dissolved in hot water of 80 ° C. with vigorous stirring for several minutes. However, even with vigorous stirring for several minutes in warm water at 60 ° C., lumps remained.

(Examples 3 to 7)
The powdered food of the present invention was produced in the same manner as in Examples 1 and 2, except that the water content of the flour and the potato starch was changed to 2, 3, 4, 5, and 6% by mass. Table 1 shows the results obtained by dissolving 20 g of the obtained powdered food of the present invention in 200 ml of 60 ° C warm water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
20% flour
Potato starch 5%
Liquid fat (safflower oil) 2%
8% of solid fat (hardened cottonseed oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester, HLB = 7) 10% based on liquid fat

(Comparative Examples 2-3)
In the same manner as in Examples 3 to 7, the water content of the wheat flour and the potato starch was changed to 1,7% by mass, and powdered foods for comparison were produced at the above-mentioned raw material mixing ratios. Table 1 shows the results obtained by dissolving 20 g of the obtained powdery food in 200 ml of warm water at 60 ° C. and testing the solubility.

From Table 1, it can be seen that the powdered foods of the present invention of Examples 3 to 7 have good solubility in hot water at 60 ° C.
On the other hand, it turns out that the powdery foodstuffs of Comparative Examples 2 and 3 have poor solubility in hot water at 60 ° C.

(Examples 8 to 12)
In the same manner as in Examples 1 and 2, the HLB of the emulsifier was changed to 5, 6, 7, 8, and 9, and the powdered food of the present invention was produced at the following raw material mixing ratios. Table 2 shows the results obtained by dissolving 20 g of the obtained powdered food product of the present invention in 200 ml of 60 ° C warm water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
Flour (water content 4% by mass) 20%
Potato starch 5%
Liquid fat (corn oil) 2%
8% solid fat (hardened soybean oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester) 10% based on liquid fat

(Comparative Examples 4 and 5)
In the same manner as in Examples 8 to 12, the HLB of the emulsifier was changed to 4, 10, and powdered foods for comparison were produced at the above-mentioned raw material mixing ratios. Table 2 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of 60 ° C warm water and testing the solubility.

From Table 2, it can be seen that the powdered foods of the present invention of Examples 8 to 12 have good solubility in hot water at 60 ° C.
In contrast, the powdery foods of Comparative Examples 4 and 5 have poor solubility in hot water at 60 ° C.

(Examples 13 to 17)
In the same manner as in Examples 1 and 2, the mixing ratio (mass%) of the emulsifier to the liquid oil and fat was changed to 0.5, 5, 15, 30, and 50, and the powdered food of the present invention was prepared at the following mixing ratio of the raw materials. Manufactured. Table 3 shows the results obtained by dissolving 20 g of the powdered food product of the present invention in 200 ml of 60 ° C warm water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
Flour (water content 4% by mass) 20%
Potato starch 5%
Liquid fat (corn oil) 2%
8% solid fat (hardened soybean oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester, HLB = 6)

(Comparative Examples 6 and 7)
In the same manner as in Examples 13 to 17, the mixing ratio (% by mass) of the emulsifier to the liquid oil and fat was changed to 0.3 and 60, and powdered foods for comparison were produced using the above mixing ratios of the raw materials. Table 3 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of warm water at 60 ° C. and testing the solubility.

From Table 3, it can be seen that the powdery foods of the present invention of Examples 13 to 17 have good solubility in hot water at 60 ° C.
On the other hand, it turns out that the powdery foodstuffs of Comparative Examples 6 and 7 have poor solubility in warm water at 60.degree.

(Examples 18 to 22)
In the same manner as in Examples 1 and 2, the mixing ratio (mass%) of the liquid fat to the flour was changed to 1, 5, 9, 12, 15 (the mixing ratio (mass%) of the liquid fat to the whole product was 0.25). ~ 3.75), the powdered food of the present invention was produced at the following raw material mixing ratio. Table 4 shows the results obtained by dissolving 20 g of the obtained powdered food of the present invention in 200 ml of warm water at 60 ° C and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
Flour (water content 4% by mass) 25%
Liquid fat (cottonseed oil) 10% solid fat shown in Table 4 (soybean hardened oil: melting point 45 ° C)
Seasonings and spices 60-65%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 6)

(Comparative Examples 8 to 10)
In the same manner as in Examples 19 to 23, the mixing ratio (mass%) of the liquid fat to the flour was changed to 0, 0.5, and 20 (the mixing ratio (mass%) of the liquid fat to the whole product was 0, 0.125). 5) A powdered food for comparison was produced at the above-mentioned raw material mixing ratio. Table 4 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of warm water at 60 ° C. and testing the solubility.

From Table 4, it can be seen that the powdered foods of the present invention of Examples 18 to 22 have good solubility in hot water at 60 ° C.
In contrast, the powdered foods of Comparative Examples 8 to 10 have poor solubility in hot water at 60 ° C.

(Examples 23 to 28)
In the same manner as in Examples 1 and 2, the mixing ratio (mass%) of the solid fat (hardened rapeseed oil: melting point: 45 ° C.) to the powder raw material was changed to 1, 3, 6, 9, 12, 15 (based on the entire product). The mixing ratio (mass%) of solid fats and oils (0.25 to 12) and the powdered fats and oils were added at the addition ratios shown in Table 5, and the powdered food of the present invention was produced at the following raw material mixing ratios. Table 5 shows the results of dissolving 20 g of the obtained powdered food product of the present invention in 200 ml of 60 ° C. hot water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
Flour (water content 4% by mass) 20%
Liquid fat (soy oil) 2%
Seasonings and spices 60%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 8)

(Comparative Examples 11 to 12)
In the same manner as in Examples 24 to 29, the mixing ratio (mass%) of the solid fat and oil (cured rapeseed oil: melting point 45 ° C.) to the powder raw material was changed to 0 and 20 (the mixing ratio of the solid fat and oil to the whole product (mass%) ) 0, 16), powdered fats and oils were added at the addition ratios shown in Table 5, and powdered foods for comparison were produced at the above-mentioned raw material mixing ratios. Table 5 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of 60 ° C warm water and testing the solubility.

From Table 5, it can be seen that the powdered foods of the present invention of Examples 23 to 28 have good solubility in hot water at 60 ° C.
In contrast, the powdered foods of Comparative Examples 11 to 12 have poor solubility in hot water at 60 ° C.

(Examples 29 to 33)
The powdered food of the present invention was produced in the same manner as in Examples 1 and 2, except that the melting point of the solid fat (hard rapeseed oil) was changed to 35 to 55 ° C and the following raw material mixing ratios were used. 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of 60 ° C. warm water to test the solubility, and the binding of the obtained powdered food of the present invention left indoors at room temperature for one day Table 6 shows the results of observing the presence or absence of.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
Flour (water content 4% by mass) 20%
Corn starch (water content 4% by mass) 10%
Liquid fat (soy oil) 2%
10% solid oil (hard rapeseed oil)
Seasonings and spices 58%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 6)

(Comparative Examples 13 and 14)
In the same manner as in Examples 29 to 33, the melting point of the solid fat (hardened rapeseed oil) was changed to 30 ° C. and 60 ° C., and powdered foods for comparison were produced at the above-mentioned raw material mixing ratios. 20 g of the obtained powdered food was dissolved in 200 ml of warm water at 60 ° C. to test the solubility, and the obtained powdered food was left indoors at room temperature for one day to observe the presence or absence of binding. Are shown in Table 6.

From Table 6, it can be seen that the powdered foods of the present invention of Examples 29 to 33 have good solubility in hot water at 60 ° C and do not bind even when left indoors at room temperature for one day.
On the other hand, the powdered foods of Comparative Examples 13 and 14 have poor solubility in hot water at 60 ° C., and it can be seen that the powdered foods of Comparative Example 13 are partially bound when left indoors at room temperature for one day.

(Examples 34 to 39)
In the same manner as in Examples 1 and 2, the total amount (mass%) of the fats and oils consisting of liquid fats and oils (corn oil), solid fats and oils (rapeseed hardened oil: melting point 45 ° C.), and powdered fats and oils (beef processed fat and melting point 50 ° C.) The powdered food of the present invention was produced at the following raw material mixing ratios, changing from 1 to 30%. 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of 60 ° C. warm water to test the solubility, and the binding of the obtained powdered food of the present invention left indoors at room temperature for one day Table 7 shows the results of observing the presence or absence of.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

Raw material mixing ratio:
Flour (water content 4% by mass) 25%
Corn starch (moisture content 4% by mass) Liquid fats and oils (soybean oil) described in Table 7 Solid fats and oils (rapeseed hardened oil) described in Table 7 Seasonings and spices described in Table 7 35 to 74%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 7)

(Comparative Examples 15 and 16)
In the same manner as in Examples 35 to 40, the total amount (mass%) of the fats and oils consisting of liquid fats and oils (corn oil), solid fats and oils (rapeseed hardened oil: melting point 45 ° C.), and powdered fats and oils (beef processed fat and melting point 50 ° C.) Powdered foods for comparison were produced at the above-mentioned raw material mixing ratios instead of 0.5 and 40%. 20 g of the obtained powdered food was dissolved in 200 ml of warm water at 60 ° C. to test the solubility, and the obtained powdered food was left indoors at room temperature for one day to observe the presence or absence of binding. Are shown in Table 7.

From Table 7, it can be seen that the powdered foods of the present invention of Examples 34 to 39 have good solubility in hot water at 60 ° C and do not bind even when left indoors at room temperature for one day.
In contrast, the powdered foods of Comparative Examples 15 to 16 have poor solubility in hot water at 60 ° C., and the powdered foods of Comparative Examples 15 to 16 are partially bound when left indoors at room temperature for one day. .
The above mixers [1] to [3] are indicated by circled numbers in the figure.

The powdery food of the present invention has good solubility, excellent flavor, has a texture without graininess, and can be used for sauces such as curry, bean sprouts, stew, oden, various kinds of soups, etc. Therefore, the production method of the present invention is an energy-saving production method, and since such a powdered food can be easily produced in a small number of steps, it has high industrial utility value.

It is explanatory drawing which illustrates typically the cross section of the powdery food of this invention. It is explanatory drawing explaining one Embodiment of the method of manufacturing the powdery food of this invention.

Explanation of reference numerals

REFERENCE SIGNS LIST 1 powdered food 2 flour and / or starch 3 first fat film 4 emulsifier film 5 second fat film 6 emulsifier 7 liquid fat which is liquid at normal temperature 11 hardened fat which is solid at normal temperature 15 powder fat

Claims (9)

A powdered food having a plurality of oil films on the surface of wheat flour and / or starch whose moisture content has been adjusted in advance to have a low moisture content,
A first oil film formed of a liquid oil at normal temperature formed on the surface of the flour and / or starch;
An emulsifier film formed on the first oil film,
A second oil / fat film formed of an oil / fat solid at normal temperature formed on the emulsifier film,
A powdery food further comprising a layer of powdered fat or oil thereon. The powdery food according to claim 1, wherein wheat flour and / or starch whose water content is adjusted to 2 to 6% by mass is used. The powdery food according to claim 1 or 2, wherein the oil or fat that is liquid at room temperature is a vegetable oil. The powdery food according to any one of claims 1 to 3, wherein an emulsifier having an HLB of 5 to 9 is used. The powdery food according to any one of claims 1 to 4, wherein the amount of the fat used for forming the first fat film is 1 to 15% by mass based on the flour and / or the starch. The oil and fat used for forming the second oil and fat film is 1 to 15% by mass with respect to the flour and / or starch and the seasoning and other powder raw materials. The powdered food according to the above. The powdered food according to any one of claims 1 to 6, wherein the fat or oil used for forming the second fat or oil film is a hardened fat or oil that is solid at normal temperature. The total amount of the fat and oil used for forming the first fat and oil film, the fat and oil used for forming the second fat and oil film, and the powdered fat and oil is 1 to 30% by mass of the whole food. 7. The powdered food according to any one of the above items 7. The method for producing a powdered food according to any one of claims 1 to 8, comprising the following steps (1) to (5).
(1) A step of mixing an emulsifier and a fat or oil that is liquid at ordinary temperature at ordinary temperature.
(2) The liquid mixture obtained in the step (1) is uniformly mixed with wheat flour and / or starch whose water content has been previously adjusted to a low water content while spraying at room temperature to obtain the flour and / or starch. A step of forming a first fat / oil film made of the fat / oil which is liquid at normal temperature on the surface of the starch, and an emulsifier film formed on the first fat / oil film.
(3) To the powdery mixture obtained in the step (2), while melting and spraying solid fats and oils at room temperature, seasonings, spices and other powdered raw materials are also blended and uniformly mixed at room temperature. Forming a second oil film composed of the oil and fat solid at room temperature on the surface of the mixture.
(4) A step of uniformly mixing powdered fats and oils at room temperature with the powdery mixture obtained in step (3).
(5) a step of filling the bag, bottle, or the like with the powdery mixture obtained in the step (4) after inspection if necessary.

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