JP2006217893A - Powdery vinegar, method for producing the same and processed food by using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide powdery vinegar suitably used as a health food, a method for producing the same and a processed food by using the same. <P>SOLUTION: This powdery vinegar 1 is characterized by installing a coating layer 3 containing oils and fats on the surface of the powdery material 2 of vinegars containing the vinegar. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to powdered vinegar that can increase the content of vinegar and can be suitably used as a health food, a method for producing the same, and a processed food using the powdered vinegar.

  Vinegar contains various amino acids and minerals. In particular, black vinegar or incense is contained in abundance, and in recent years, it has been drunk by many people who want to improve their health. However, products that are bottled and sold as liquids are inconvenient in portability and have a high transportation cost. Therefore, in recent years, various vinegar processed foods that are processed into soft capsules and tablet-shaped vinegar are sold.

  In the manufacturing process of the vinegar processed food, generally, a process of pulverizing liquid vinegar as a raw material, a process of mixing and kneading liquid oil and fat to obtain a paste, and filling the paste with a soft capsule Or the process of processing into a tablet is included. Vinegar powder is very easy to absorb moisture, and as it is, it absorbs moisture in the air and solidifies, impairing processability and commercialization. .

  However, such processed vinegared foods tend to contain a large amount of fats and oils in order to improve processability. As a result, the content of amino acids and the like per unit weight is low, and most of them are about 30% at most. . For this reason, the conventional vinegar processed food has the fault that the intake efficiency of vinegar is bad.

  Prior art regarding powdered vinegar includes the following.

JP-A-60-164475 JP 2004-275174 A

  The present invention has been devised in view of the above circumstances, and has high moisture resistance, so that productivity and processability can be improved, and powdered vinegar that can increase the content of vinegar, its production method, and The object is to provide processed foods using powdered vinegar.

  The invention according to claim 1 of the present invention is a powdered vinegar characterized in that a moisture-resistant coating layer is provided on the surface of a vinegar powder containing vinegar.

  Moreover, invention of Claim 2 is the powder vinegar of Claim 1 in which the said coating layer contains fats and oils.

  Moreover, invention of Claim 3 is the powder vinegar of Claim 1 or 2 in which the said vinegar contains black vinegar or an incense.

  The invention according to claim 4 is the powder vinegar according to any one of claims 1 to 3, wherein the powder vinegar has a weight of the coating layer of 3 to 40% of the total weight.

  The invention according to claim 5 is a processed food characterized in that the powdered vinegar according to any one of claims 1 to 4 is sealed in a capsule.

  Moreover, the invention according to claim 6 is a moisture-resistant product by causing the oil-and-fat powdery body containing oil and fat to collide with the vinegar-containing powdery body to cause the oil-and-fat powdery body to adhere to the surface of the vinegar powdery body. It is a manufacturing method of the powdered vinegar characterized by including the process of forming a property coating layer.

  The powdered vinegar of the present invention is provided with a coating layer having moisture resistance on the surface of a vinegar powder containing vinegar. Such a coating layer prevents contact between vinegar powder and moisture, and improves moisture resistance. Moreover, since a coating layer can improve moisture resistance to each vinegar powder in the minimum quantity, the content rate of vinegar can be raised significantly.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings.
As conceptually shown in FIG. 1, the powdered vinegar 1 of the present invention is characterized in that a moisture-resistant coating layer 3 is provided on the surface of a vinegar powder 2 containing vinegar. The powdered vinegar 1 suppresses contact between moisture in the air and the vinegar powder 2 by the coating layer 3. Therefore, caking due to moisture absorption of the powdered vinegar 1 can be prevented. Moreover, since the coating layer 3 can block the hygroscopicity of each vinegar powder 2 with the minimum amount, the content rate of vinegar can be raised significantly.

  Such powdered vinegar 1 is particularly suitable as a processed food for the purpose of promoting health and may be provided as a powder as it is, or an appropriate amount is sealed in a capsule such as gelatin or glycerin and is easy to drink. Can be provided as a capsule.

  The vinegar can be used without particular limitation as long as it is edible vinegar, and includes, for example, grain vinegar, fruit vinegar and / or brewed vinegar. In particular, cereal vinegar, especially black vinegar or incense is most preferable in that it contains various amino acids and minerals. Black vinegar uses rice or barley as a raw material, and is dark brown by long-term fermentation and aging. Further, the cocoon is preferably made by aging rice, barley, goryan, etc. for 6 months or more.

  The vinegar powder 2 is a powder made from vinegar as a raw material. Although the vinegar powderization is not particularly limited, for example, a spray drying method can be used. When the spray drying method is used, for example, the inlet temperature of hot air of the spray dryer is preferably 110 to 120 ° C, and the outlet temperature is preferably 70 to 80 ° C.

  The particle size of the vinegar powder 2 is not particularly limited, but if it is too large, the texture is not good, and conversely, if it is too small, the production becomes difficult. From such a viewpoint, the particle size of the vinegar powder 2 is preferably 50 μm or more, more preferably 80 μm or more, and the upper limit is preferably 150 μm or less, more preferably 120 μm or less.

  Moreover, when producing | generating the vinegar powdery body 2, various additives can be previously added to raw material vinegar. For example, it is preferable to add citric acid, dextrin and / or acetic acid or the like to black vinegar or koji as a raw material. Dextrin is suitable as a core material when powdered. Raw material vinegar and dextrin are preferably blended in a weight ratio of, for example, about 50.0 to 97.5: 50.0 to 2.5. Moreover, citric acid and acetic acid are suitable for adjusting the flavor of the vinegar powder 2.

  The coating layer 3 is not particularly limited as long as it is edible and imparts hygroscopicity to the vinegar powder 2, but preferably oils and fats are used. As the fats and oils, animal fats and vegetable fats and oils are suitable, and specifically, beef tallow, pork oil, fish oil, soybean oil, rapeseed oil, palm oil, coconut oil, corn oil, safflower oil, cottonseed oil, rice Mention may be made of oil, olive oil and / or sesame oil. In addition to these, fats and oils include fatty acid monoglycerides, fatty acid diglycerides, propylene glycol fatty acid esters, fatty acids, higher alcohols, and / or waxes. The fats and oils may use not only one type but also two or more types of materials. Particularly preferably, in order to prevent the coating layer 3 from melting at room temperature, an oil having a melting point of 40 ° C. or higher, more preferably 50 ° C. or higher is most preferable.

  Although the method of forming the coating layer 3 is not particularly limited, for example, as shown in FIGS. 2A and 2B, the oil powder 4 that collides with the oil and fat collides with the vinegar powder 2. Thus, the powdered vinegar 1 having the moisture-resistant coating layer 3 can be produced by attaching the oil-and-fat powdery body 4 almost uniformly to the surface of the vinegar powdery body 2. In addition, since the vinegar powdery body 2 has high hygroscopicity, it is desirable to use for the process of forming the coating layer 3 immediately after powdering.

  The said fat-and-oil powdery body 4 can make the fats and oils used as a raw material, for example using a spray-drying method or a freeze-drying method. Here, the particle size of the oil-fat powder 4 is not particularly limited, but if it is too large, it will be difficult to adhere to the vinegar powder 2, and conversely if it is too small, the layer thickness of the coating layer 3 will be small, In either case, there is a tendency that sufficient hygroscopicity cannot be obtained. From such a viewpoint, the particle size of the fat powder 4 is preferably 1 μm or more, more preferably 5 μm or more, and the upper limit is, for example, 1000 μm or less, more preferably 100 μm or less, still more preferably 40 μm or less, and most preferably. Is preferably smaller than the particle size of the vinegar powder 2.

  The collision between the vinegar powder 2 and the oil / fat powder 4 can be easily performed by, for example, putting both powders into various mixers, ball mills, mortars, powder mixing devices, or the like and mixing them. . It is particularly preferable that both powders 2 and 4 are mixed in advance and then collided with the various devices. Thereby, the adhesiveness of the fat-and-oil powdery body 4 to the vinegar powdery body 2 improves further, and the coating layer 3 with stronger moisture resistance is obtained.

  By limiting the particle size of each powdery body 2 and 4 and controlling their collision time, etc., the powdered vinegar 1 maintains the hygroscopicity and the weight of the coating layer 3 with respect to the total weight is 50%. In the following, it can be reduced to more preferably 3 to 40%, still more preferably about 10 to 25%. Such powdered vinegar 1 can ingest more vinegar in a small amount, and can greatly improve the ingestion efficiency of vinegar.

  Since the powdered vinegar 1 of this embodiment has a small particle size, it can be easily dissolved in water. Therefore, for example, a user who is difficult to drink the encapsulated product can break the capsule, dissolve the powdered vinegar 1 in water, and drink it as a liquid. Therefore, the powdered vinegar 1 of this embodiment can be easily ingested in a user's favorite style.

FIG. 3 shows another embodiment of the present invention.
In the powder vinegar 1 of the present embodiment, the coating layer 3 includes an inner layer portion 3a disposed on the vinegar powder body 2 side and an outer layer portion 3b disposed on the outer side thereof. The outer layer portion 3b is made of the oil-and-fat powder 4 and mainly ensures the moisture resistance in the vinegar powder. Moreover, the said inner layer part 4 is formed by making the water-soluble powdery body 5 adhere to the surface of the vinegar powdery body 2, for example. Such an inner layer part 3a can further improve the adhesiveness of the oil and fat of the oily and fat powdery body 4, and for example, an amino acid or a protein is preferable.

  Although the embodiment of the present invention has been described above, the present invention is not limited to the illustrated embodiment, and various modifications can be made without departing from the gist of the present invention.

  Hereinafter, the effects of the present invention will be specifically described using Examples and Comparative Examples. Examples and comparative examples of powdered vinegar are as follows.

Example 1
By spray drying, a vinegar powder was obtained from the raw material solution using the koji (average particle size 100 μm). The composition of the raw material liquid was as follows. The spray drying method was performed under the conditions that the inlet temperature of the hot air of the spray dryer was 114 ° C. and the outlet temperature was 75 ° C. Next, 200 kg of vinegar powder is mixed with 10 kg of coconut oil fine powder (average particle size 10 μm, melting point 68 ° C., manufactured by Nippon Oil & Fats Co., Ltd.), and mixed for about 5 minutes in a mixer, whereby the vinegar Powdered vinegar having a moisture-resistant coating layer in which fine powder of coconut oil adhered to the surface of the powder was produced.

Raw material formulation (wt%)
---------------
Incense 100.0
Dextrin 9.2
Citric acid 5.7

(Example 2)
Powdered vinegar having a coating layer was prepared by mixing 30 kg of the coconut oil fine powder with 200 kg of the vinegar powder and mixing the mixture with a mixer for 10 minutes.

(Comparative example)
The vinegar powder obtained by the spray drying method of Example 1 was used as powdered vinegar as it was. Therefore, a moisture resistant coating layer is not provided.

  Each said test powder vinegar was stored for 48 hours in an environment of a temperature of 40 ° C. and a relative humidity of 80%, and the moisture absorption rate was measured from the increase in weight. The results are as follows (index display with the moisture absorption rate of the comparative example as 100, and the smaller the value, the smaller the moisture absorption rate).

Sample Moisture Absorption Index ----------------
Comparative Example 100
Example 1 31
Example 2 18

  Next, with regard to powdered vinegar of Examples and Comparative Examples and conventional products (a vinegar processed food in which a paste-like product described in the background art is sealed in a soft capsule), the content of fragrance per unit weight, the content of fats and oils Each rate was measured. The measurement results are as follows.

Sample Aroma content (wt%) Oil content (wt%)
------------------------------
Comparative Example 100.0 0
Example 1 70.0 5.5
Example 2 64.5 11.0
Conventional product 19.0 47.0

  As a result of the above test, it can be confirmed that the powdered vinegar of the example has a low moisture absorption rate and has high moisture resistance. Moreover, it can also confirm that the content rate of the vinegar (perfume) per unit weight is very high, and there are few components of oil and fat.

It is sectional drawing which shows typically one Embodiment of the powdered vinegar of this invention. (A), (B) is the cross-sectional schematic explaining the manufacturing method. It is sectional drawing which shows typically other embodiment of the powdered vinegar of this invention.

Explanation of symbols

1 Powdered vinegar 2 Vinegar powder 3 Coating layer 3a Inner layer 3b Outer layer 4 Fat powder 5 Water-soluble powder

Claims (6)

  A powdered vinegar, characterized in that a moisture-resistant coating layer is provided on the surface of a vinegar powder containing vinegar.   The powder vinegar according to claim 1, wherein the coating layer contains fats and oils.   The powdered vinegar according to claim 1 or 2, wherein the vinegar contains black vinegar or bonito.   The powdered vinegar according to any one of claims 1 to 3, wherein the weight of the coating layer is 3 to 40% of the total weight.   Processed food, wherein the powdered vinegar according to any one of claims 1 to 4 is sealed in a capsule.   A step of forming a moisture-resistant coating layer by causing the oil-and-fat powdery body to adhere to the surface of the vinegar powder-like body by causing the oil-and-fat powdery body to collide with the vinegar-containing vinegar powder-like body. The manufacturing method of the powdered vinegar characterized by including.

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