JP2006087355A - Mass-like frozen dry body and food obtained by combining the same with instant dry noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a mass-like frozen dry body containing dry ingredients uniformly dispersing a viscous material without making undissolved and excellently giving viscosity to soup food in the case of being added at the time of heat treatment in a liquid product and breaking. <P>SOLUTION: This mass-like frozen dry body has a form enabling giving viscosity to a liquid product in the case of being heat-treated in the liquid product. The dry body contains at least a viscous material and a binding material as the base material. The dry body is adjusted in breaking speed at the time of heat treatment of the dry body by the binding material so that the viscous material uniformly melts without becoming undissolved. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a mass freeze-dried product containing a drying ingredient used for instant foods and the like, and foods obtained by combining this with instant dry noodles.

  In general, the freeze-drying method is a method in which food is dried in a frozen state. A solution of ingredients such as starch and ingredients are placed in a tray and freeze-dried to form a clump. A method for producing a drying tool material (a block freeze-dried body) in a form is known. At the same time, when a viscous material is added to the binder solution and hot water or the like is added to the dried body and dissolved, a method of giving viscosity to the juice is also generally performed. In the dry body of the above form, a binder for binding the dry body and a viscous material that gives viscosity to the juice at the time of eating are included as necessary raw materials. There are cases where each type of raw material is assigned to each function.

In Patent Document 1, a seasoning of instant soup, a mixed base containing ingredients, or a seasoning base, a simple ingredient base is heated if necessary to obtain a desired viscosity, and then cooled sufficiently to starch, dextrin. A method for producing a high-viscosity instant solid soup obtained by uniformly dispersing a thickener A such as gums in a base without precipitation, filling in a tray for individual consumption, freezing, and freeze-drying by a conventional method , Is described. In the present invention, a thickening agent B such as starch is used to give a certain viscosity, and after sufficiently cooling the temperature of the raw material, the thickening agent A such as unmodified starch is mixed and freeze-dried. Achieving shape retention and subsequent dispersibility in the soup base.
In the above prior art, after the viscous material (thickener A corresponds to this), particularly in the above-mentioned dry body, after the solution of the binder (thickener B is considered to correspond to this) is cooled. Add. This eliminates the problem that when hot water is added to the freeze-dried portion of the starch or other viscous material, the pregelatinized starch instantly absorbs water and covers the surface portion of the solid soup to prevent dispersion. To achieve dispersibility in the soup. However, this prior art does not have a technique and an idea of adjusting the rate at which the viscous material is dispersed in the soup by adjusting the disintegration rate of the dried body. Therefore, the solid soup obtained by this is in the form of pouring and dissolving, and when this is heat-treated in boiling water, the solid soup collapses rapidly, and the viscous material absorbs water into alpha at once, There is a problem in that it does not disperse and does not disperse, and cannot give a good viscosity to the soup.
Japanese Patent Laid-Open No. 7-147943

  The present invention provides a drying ingredient that can be uniformly dispersed without causing the viscous material to become lumpy when disintegrated during a heat treatment in a liquid product such as a juiced food, etc. An object is to provide a massive freeze-dried product. It is another object of the present invention to obtain a new form of food that is a combination of the mass lyophilized product and instant dried noodles.

The present invention is a massive freeze-dried product in a form capable of imparting viscosity to the liquid material when heat-treated in the liquid material, and the dried material is at least a binder and a base material. And the disintegration rate of the dried body during the heat treatment is adjusted so that the viscous material dissolves uniformly without being lumpy. It is characterized by said dry body.
Another aspect of the present invention is the massive freeze-dried body of the above-described form, which includes at least a viscous material and a binder as a base material, and has a standard disintegration time of 30 to 600 seconds. .
The present invention includes at least a viscous material and a binder as a base material, and the disintegration of a mass lyophilized product obtained by using a gelatin solution having a disintegration rate of 0.1 to 5% by mass as a binder. Another embodiment is the mass lyophilized product of the above-described form, which corresponds to speed.
In the present invention, when the instant dry noodles are combined with any one of the above lumped freeze-dried bodies and the instant dry noodles, the dry bodies are added to the boiling water to disintegrate the boiling dry water. The food used in a form capable of imparting viscosity to is further set as another aspect.

  With the above-described configuration of the present invention, a mass freeze-dried body containing a drying ingredient used for instant foods, etc. is prepared, and this is added to a liquid material to be disintegrated by heat treatment, thereby making the viscous material useless. Can be uniformly dissolved in the liquid material, and the viscosity desired for the liquid material can be imparted.

Hereinafter, the present invention will be described in detail.
In the present invention, the mass lyophilized body is a mass lyophilized body that is disintegrated when heat-treated in a liquid material and can impart viscosity to the liquid material, and includes at least a viscous material and a base. It includes a binder as a material and, if necessary, includes ingredients. In the present invention, heat treatment in a liquid material means, for example, boiled or boiled in a liquid material, heats the liquid material and heats the liquid material, for example, when simply pouring hot water. Refers to the removal process. Usually, the temperature of the liquid during heating is about 95 to 100 ° C. (boiling water). The liquid material may be appropriately stirred during the heat treatment. The liquid material is water, water or a seasoning added to water, and is not particularly limited.
For example, the lyophilized body may be filled with a mixed solution containing a binder, a viscous material and, if necessary, ingredients and other raw materials in a suitable container such as a tray using a filling machine or the like. The container is similarly filled with a binder and a viscous material, water, and, if necessary, ingredients and other raw materials, and then freeze-dried. An ingredient or the like may be added to the solution containing the binder, or the solution containing the binder may be attached to the ingredient and filled. A viscous material or the like may be added in the form of a solution. In addition, the raw material containing mixed solution or water other than the ingredients filled in the container is hereinafter referred to as “filling liquid”. The filling liquid is preferably about 5 to 50 g per serving. The ingredients are preferably about 50 to 250 g as raw materials per serving. In the case of a block shape, the dry body is preferably about 4 cm to 10 cm × 4 cm to 10 cm × 0.5 cm to 4 cm.

When manufacturing a dry body, it is desirable to heat the liquid added with the binder to 50 to 95 ° C. in order to dissolve the raw materials such as the binder, cool the mixture, and then add the viscous material. This eliminates the problem that when boiling water comes into contact with the freeze-dried portion of a viscous material such as starch in a gelatinized state, it instantly absorbs water and covers the surface portion of the dried body, preventing the collapse of the dried body. Improves the disintegration property to liquid.

The massive freeze-dried material is disintegrated when cooked in a liquid material such as boiling water, and has a performance capable of imparting viscosity to the liquid material using a viscous material. It may be added to the liquid material from the beginning or during the heat treatment. The mass freeze-dried product of the present invention is particularly suitable for use when heat-treated in a liquid material, and the disintegration rate when heat-treated in a liquid material is adjusted to a specific one. Therefore, it is basically different from that of the prior art in which it is poured and collapsed.
The liquid product (food) prepared by dissolving the dried product is viscous, and examples thereof include soups such as ramen soup and potage, curries, stews, miso soup, and sauces. The dried product of the present invention can be suitably used for preparing a liquid material having a viscosity of 30 to 500 cp at 60 ° C.
Vegetables, livestock, eggs, seafood, seaweeds, and other various solid foods can be used as ingredients included in the dried body. These include blanching treatment, seasoning treatment, cutting, grinding treatment, molding treatment, etc. The thing which performed the preliminary | backup process of may be sufficient.

The binder serves as a base material for making the dried body agglomerated, and is used to adjust the speed at which the dried body disintegrates in the liquid material when the dried body is heat-treated. In addition, the viscosity of the filling liquid may be increased to improve the dispersibility of the viscous material in the filling liquid. As the binder, those selected from starches such as gelatin and potato starch, gums, dextrin, agar, pectin and the like may be used alone or in combination.
In addition, gelatin is particularly preferable because the disintegration rate of the dried product can be clearly adjusted. The starch is gelatinized by heating the solution to which this is added to 60 to 95 ° C., and the viscous material is added after cooling the solution, thereby preventing the viscous material from settling in the solution and dispersing uniformly. Can do. Thereby, the dry body which disperse | distributes a viscous material uniformly is obtained, the viscous material melt | dissolves uniformly at the time of boiling, and the effect which provides desired viscosity is acquired. Therefore, the combined use of gelatin and starch is preferred.

The amount of the binder used may be, for example, 0.1 to 6% by mass (hereinafter abbreviated as%) in the filling liquid, and gelatin is 0.1 to 5%, preferably 0.1 to 0.1%. 4%, starch is 0.5 to 5%, preferably 1 to 5%.
When the amount of the binder is less than the above range, the drying body is rapidly disintegrated during the heat treatment in the liquid substance, and the viscous material is not uniformly dissolved and unstable, which is likely to cause lumps. On the other hand, when the amount is too large, the dry body is delayed in disintegration, the desired viscosity cannot be obtained in the liquid material, and the ingredients may not return when the ingredients are included. For starch, if the amount is less than the above range, when the viscous material is added to the solution later, it tends to settle and harden in the viscous material solution, while if it is more, the dispersion of the viscous material into the solution tends to be difficult. .
By using the binders in amounts within the above ranges, it is possible to adjust the disintegration rate during the heat treatment of the dried body to an appropriate one in which the viscous material does not become lumpy and dissolves uniformly.

  The viscous material is for imparting viscosity to the liquid material when the dried body is collapsed in the liquid material during the heat treatment in the liquid material. As the viscous material, those selected from starch (including modified starch), gums and the like are preferably used alone or in combination. The viscous material is particularly preferably potato starch, waxy corn starch, corn starch or the like. Moreover, it is preferable that it is raw starch.

The amount of the viscous material used is, for example, 1 to 40% in the filling liquid, and starch is 5 to 30%, preferably 5 to 20%.
If the amount of viscous material used is less than the above range, it will be difficult to obtain the desired viscosity of the liquid material during heat treatment. There is. By using the viscous material in an amount within the above range, it is not possible to cause lumps during the heat treatment, and a desired viscosity can be imparted to the liquid material.

  The other raw material may include a dispersion material having a function of improving the dispersibility of the viscous material with respect to the viscous filling liquid. As said dispersing material, MSG, salt, saccharides, etc. are preferable. The amount of the dispersing material used is preferably 0.5 to 20% in the filling liquid. When the amount of the dispersing material used is less than the above range, the viscous material is likely to be lumped during boiling, and when the amount is large, the capacity of the dried body may increase. By using the dispersion material in an amount within the above range, it is possible to obtain a dry body having an appropriate size that is less likely to cause stickiness of the viscous material during heat treatment. As other raw materials, optional ingredients such as seasonings, fragrances, and nutrients can be added.

The mass freeze-dried body of the present invention is prepared as described above, and in particular, the disintegration rate during the heat treatment is adjusted to be one in which the viscous material does not become lumpy and dissolves uniformly. is important. Here, the disintegration rate is the rate at which the mass is disintegrated and dissociated when the dried body agglomerated by the binder is heat-treated in a liquid material and the binding by the binder is released. It is.
Moreover, as said performance, it is good for the reference | standard disintegration time of a dry body to be 30 to 600 second, for example. Here, the standard disintegration time is the time required for a 72 cm ³ (6 cm × 6 cm × 2 cm) massive freeze-dried material to completely disintegrate when heated with boiling water. Further, as the above-mentioned performance, for example, the disintegration rate is set to the disintegration rate of the mass lyophilized product obtained by using a gelatin solution having a concentration of 0.1 to 5%, preferably 0.1 to 4% as a binder. It should be equivalent.
The mass freeze-dried product adjusted to the disintegration rate during the heat treatment included in the numerical range as described above collapses for a while when heat-treated in a liquid material, and the viscous material does not become lumpy and dissolves uniformly. In addition, a desired viscosity can be imparted to the liquid material. When the standard disintegration time is less than 30 seconds and when it corresponds to the disintegration rate of the mass lyophilized product obtained using a gelatin solution having a concentration of less than 0.1%, Disintegration becomes faster, and the viscous material becomes non-uniform and unstable, which is likely to cause lumps. On the other hand, when the standard disintegration time exceeds 600 seconds and when it corresponds to the disintegration rate of the mass lyophilized product obtained using a gelatin solution having a concentration exceeding 5%, the disintegration of the dry product is delayed, If the desired viscosity is not obtained, and the ingredients are included, the ingredients may not return. In addition, when an ingredient etc. are contained in a dry body, what is necessary is just to adjust a disintegration speed or reference | standard disintegration time because the whole dry body containing an ingredient etc. will collapse.

  The massive freeze-dried product of the present invention has the above-described configuration and action, and can be used alone or applied to various foods. In particular, when a mass freeze-dried body and instant dried noodles are combined, and the instant dried noodles are heat-treated (boiled) in boiling water, the dried body is added to boiling water and disintegrated to impart viscosity to the boiling water. Suitable for new forms of food that can be used. For example, when instantly dried noodles are heat-treated for about 30 seconds to 10 minutes, preferably about 1 to 5 minutes, a dry body is added at the beginning or in the middle, stirred as necessary, and the desired viscosity of the soup at the end of the heat treatment Therefore, such a product form is new and innovative. Such a food can be provided by, for example, combining a lump freeze-dried body, lump instant dried noodles, and a seasoning in a bag container. It is good also as a form which provides viscosity not only with the form which provides viscosity only with a dry body but with another raw material.

Example 1
As ingredients, 30 g of baked pork, 50 g of boiled greens that had been boiled and drained, and 10 g of carrot that had been pretreated in the same manner were used in appropriate sizes.
After dissolving 0.4 g of gelatin and 0.4 g of potato starch in 20 g of water at about 60 ° C., the water is cooled to about 40 ° C., and 3 g of potato starch (raw starch) and 3 g of MSG are added and dispersed uniformly. A filling liquid was prepared. The gelatin concentration of the filling liquid was about 1.5%.
The above ingredients and filling liquid were filled into a rectangular tray container for freeze-drying, and freeze-dried by a conventional method to obtain a mass freeze-dried body (approximately 6 cm × 6 cm × 2.5 cm in size). . The standard disintegration time of the massive freeze-dried product was 180 seconds.

Example 2
The bulk freeze-dried body obtained in Example 1, 80 g of hot-air dried noodles obtained by a conventional method, and 30 g of liquid soup were combined and accommodated in a bag container to produce instant noodles in a bag.
When eating this, 550 g of boiling water was added with dry noodles, a block lyophilized product, and a liquid soup and cooked by heating for about 3 minutes and 30 seconds. In this case, the mass lyophilized body was uniformly disintegrated without causing lumps, and at the same time, the soup was imparted with an appropriate preferable viscosity of about 100 cp at 60 ° C.

Claims (5)

A bulk lyophilized product in a form capable of imparting viscosity to the liquid material when heat-treated in the liquid material, the dried material comprising at least a viscous material and a binder as a base material And the disintegration rate of the dried body during the heat treatment is adjusted to be such that the viscous material dissolves uniformly without being damped by the binder. Dry body. The massive freeze-dried body of the above-mentioned form, comprising at least a viscous material and a binder as a base material, and having a standard disintegration time of 30 to 600 seconds. It contains at least a viscous material and a binder as a base material, and the disintegration rate corresponds to the disintegration rate of the mass lyophilizate obtained using a gelatin solution having a concentration of 0.1 to 5% by mass as the binder. A mass lyophilized product of the above-mentioned form, characterized in that it is a product. The dry body according to any one of claims 1 to 3, wherein the binder is gelatin. When the instant dry noodles obtained by combining the massive freeze-dried body according to any one of claims 1 to 3 and the instant dry noodles are heated in boiling water, the dried body is added to boiling water. Food used in a form that can disintegrate and give viscosity to boiling water.