JP2005253324A - Method for producing granular processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing granular processed food comprising stirring at least two kinds of saccharides and a powdery raw material for the processed food each having different melting temperature and simultaneously heating the mixture directly so as to form the mixture into granular state. <P>SOLUTION: This method for producing the granular processed food comprises the following process: stirring at least two kinds of saccharides each having different melting temperature and simultaneously heating the mixture directly; firstly melting the saccharides having lower melting temperatures so as to apply the non-melted saccharides as a core; and making the molten saccharides adhere around the non-melted saccharides; heating the mixture up to the melting temperature of the succharides having high melting temperatures while stirring; melting both of the saccharides so as to be formed into a viscous and granular small mass; adding a powdery raw material for the processed food to the granular small mass of the saccharides at the melting temperatures of the saccharides having high melting temperatures; and stirring the mixture and making the powdery raw material for the processed food adhere to the small granular mass of saccharides. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing a granular processed food such as ginger extract extract that is dissolved in hot water.

  Granular processed foods such as ginger-boil extract grains, which are said to be well-known for colds, have been pulverized from raw materials of processed foods such as ginger that have been completely dried, and sugar once in hot water or water. It was manufactured by melting and then forming into granules by a hot air drying method (for example, see JP-A-2001-46011) or a vacuum freeze-drying method (for example, see JP-A-2001-245591).

JP 2001-46011 A

Japanese Patent Laid-Open No. 2001-245591

  In the above-described conventional process for producing granular processed foods, it is necessary to dissolve the raw materials used for processed foods such as sugar and ginger in hot water or water once, and the heat / air drying method or vacuum freeze drying method is used. Since the manufacturing process is complicated to use, considerable time and cost are required for manufacturing.

  The object of the present invention is a granular processed food that can be easily and rapidly formed into granules by directly heating while stirring at least two types of sugars having different melting temperatures and raw materials of processed food such as ginger. The manufacturing method of this is provided.

  The method for producing a granular processed food according to the present invention directly heats at least two types of sugars having different melting temperatures while stirring, melts only the sugar having a low melting temperature first, and uses the unmelted sugar as a core. The molten sugar is attached to the surroundings, and then heated to the melting temperature of the high melting temperature of the sugar with stirring to melt both sugars to form a viscous granular granular mass, and the high melting temperature sugar It is to produce a processed food that is formed into a granular shape by adding a powdered raw material of the processed food to a granular small lump of sugar that has viscosity at the melting temperature of and then adhering with stirring.

  In the present invention, at least two kinds of sugars are heated while being stirred to form a granular small lump having a viscosity with one sugar as a core and the other sugar attached to the periphery thereof. Powdered processed food can be formed into granules by adding the processed food powder to the sugar and stirring it, and once formed into granules, the processed food powder adheres to the surface. Therefore, granular particles do not adhere to each other, and complete granules can be formed and extract granules of a beverage with a strong component and a strong flavor can be formed easily and easily.

  The method for producing a granular processed food according to the present invention uses at least two kinds of sugars having different melting temperatures, and the two kinds of sugars are directly heated while being stirred on a heating plate. When the heating temperature is increased to the melting temperature of the sugar having a low melting temperature, the sugar melts and coats the unmelted sugar, that is, the melted sugar with the unmelted sugar as the core adheres to the surroundings. It changes from powder to small granular mass. Thereafter, when both sugars are heated to the melting temperature of the sugar having a high melting temperature while stirring, both sugars are melted to form a group of small granular masses having viscosity. When the processed food powder raw material is added to a set of granular granular masses that have viscosity when all the sugar is melted and stirred, the temperature rapidly decreases, and the processed food powder raw material and small lump sugar are mixed. It adheres and solidifies into granules. Once the processed food is granulated, the raw material of the powder adheres to the surface, so that the granules do not adhere to each other and complete granules can be formed, thereby producing the granular processed food.

  Next, the example implemented as a manufacturing method of the ginger hot water extract grain which melt | dissolves this invention in hot water and drinks is demonstrated below.

Example 1
The manufacturing method of the ginger-boil extract grain was implemented in the following manufacturing process using the following material.
Materials used i) Sugar (granulated sugar)
B) Brown sugar (brown sugar, high in fiber and melting temperature lower than granulated sugar)
C) Dried ginger powder (completely dried ginger pulverized into powder)
D) Other additives (required for seasoning flour, vitamin C, royal jelly, etc.)
Manufacturing process 1) A heating plate is preheated to 120 to 125 ° C.
2) Two kinds of sugars and wheat flour appropriately mixed with granulated sugar and brown sugar (at a ratio of 8: 2.5) and flour are placed on a heating plate and directly heated while stirring.
3) When the temperature of the heating plate exceeds 130 ° C, the melting of brown sugar begins, and when it reaches 160 ° C to 165 ° C, the melting of brown sugar becomes active. At this stage, only the brown sugar melts and the melted brown sugar is stirred. The granulated sugar is used as a core to attach to the periphery of the granulated sugar to form a small mass that encloses the granulated sugar.
4) When the heating temperature reaches 165 ° C to 175 ° C, melting of the granulated sugar begins, and the granulated sugar is wrapped in the melted brown sugar by stirring and turns brown to form an aggregate group of small granular granules having viscosity. To do.
5) At this stage, the mixture is further stirred for a certain period of time to form a group of small lumps of granulated sugar and brown sugar as much as possible in the same shape and color.
6) At 175 ° C., at the stage where both granulated sugar and brown sugar are melted, the raw ginger powder and other additive materials are added to a group of small lumps of sugar and stirred. At this point, the temperature of all the materials is drastically lowered, and the ginger powder adheres to the outer periphery of a small lump of sugar, so that ginger extract granules are formed without the masses joining each other.
7) In this final stage, there are irregular sizes of the ginger extract granules, and after cooling, the size of the granules is adjusted through a mesh, and finished as a final product of a certain size.

  In the production of the above ginger-boiled extract granules, the melting temperature may vary slightly depending on the shape of the heating plate and the stirring state, but basically ginger-boiled extract granules can be produced in the same state if the temperature is adjusted. Can do. Dissolve 1 tablespoon of the produced ginger-boil extract in 7th cup (about 130 cc) of hot water and stir well to produce a ginger-beverage with a strong and strong flavor.

  The method for producing a granular processed food according to the present invention can be similarly applied to Shiso-to extract granules, which are said to be good for hay fever, and extract granules such as orange juice and lemon juice. Considering the various colors of processed foods such as orange and lemon, in order to produce those colors, it is necessary to use other sugars with different melting temperatures other than brown sugar in one of the two kinds of sugars .

Claims (1)

At least two types of sugars with different melting temperatures are directly heated with stirring, the low melting temperature sugar is first melted, the unmelted sugar is used as a core, and the molten sugar is attached to the surroundings, and then melted. The mixture is heated while stirring to the melting temperature of the high-temperature sugar to melt both sugars to form a viscous granular granular mass, and the viscous small granular mass at the melting temperature of the high melting sugar A method for producing a granular processed food, characterized in that a processed food is formed into a granular form by adding a powdered raw material of the processed food to the sugar and adhering it with stirring.