JP2007159412A - Method for producing powder easily dispersed and dissolved in cold food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing powder easily dispersed and dissolved in cold food and drink comprising a method for preventing generation of undissolved lumps of flour in low-temperature solution, by which a powdery composition containing powdery food and drink is rapidly and homogeneously dispersed in the solution: and to provide a new powdery composition. <P>SOLUTION: The powdery composition is used as a dispersant containing triacetin, and contains the dispersant. Powdery food and drink obtained by addition of the triacetin is provided as an illustrative embodiment of the present invention. The method for producing the powdery food and drink easily dispersed in cold food and drink is provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a dispersant containing triacetin, and relates to a powder composition including a powdered food or drink containing the dispersant.
In addition, the present invention provides a method and a powder composition in which the triacetin is blended into a powder composition so that the powder composition is quickly and uniformly dispersed in the solution, thereby preventing lumps in the solution at a low temperature. About.
Furthermore, the present invention relates to a method for producing a powder composition that can be easily dispersed in a cold solution.

  In order to disperse and dissolve the powder in water and food and drink, a method of blending the powder with saccharides such as glucose and glucose, or a method of facilitating dispersion and dissolution by granulating the powder as a powdering step of the powder Has been used.

Instead of fresh cream, cream, powder, which is a powdery oil-containing composition prepared so that oils, milk proteins, etc. can be easily emulsified and dispersed in place of fresh cream. The creaming powder is required to have a basic function of being easily soluble and easily dispersible when added to beverages such as coffee and tea. As a method for obtaining this easily soluble creaming powder, lactose and lactose hydrolyzate are added (see Patent Document 1), use of a low melting point oil (see Patent Document 2), addition of dextrin (see Patent Document 3), etc. Has been proposed. However, these have some improvement in dispersibility, but dispersibility in cold water such as iced coffee and iced tea (cold black tea) is not sufficient.
JP 60-227636 A JP 61-212244 A JP-A-8-38048

However, the method of blending saccharides with powder has the disadvantage that when the powder is dispersed and dissolved, sweetness due to the saccharides is imparted, changing the sensation of the original material of the powder, and into the low temperature food. The dispersion solubility of was also insufficient. Furthermore, the method of processing powder granules into granules has the disadvantage of a slow dissolution rate at low temperatures.
The present invention provides a dispersant that does not become damaging when added to a solution at a low temperature and can be quickly and uniformly dispersed in the solution, and also uses this to produce a powdered food and drink, and the production of the powdered food and drink It aims to provide a method.

  According to the present invention, by using triacetin as a dispersant, a powder that can be dispersed rapidly and uniformly in a solution without being damped and floating on the surface of the solution even when added to the solution. It can be made by simple mixing without going through the granulation process and drying process. Moreover, the dispersant of the present invention can be provided for powdered foods and drinks, cosmetics, medicines, and the like. For example, by using the dispersant of the present invention for powdered foods and drinks, the visual appearance of the powdered food and drinks is impaired. There is nothing. Furthermore, the powdered food using the dispersant of the present invention dissolves rapidly not only in refrigerated conditions, but also at room temperature conditions and high temperature conditions, and does not cause lumps. We can provide products that make the most of it.

By mixing triacetin with the powdered beverage, a uniform triacetin film is formed around the powder, so even if it is added to cold foods due to its surface active action, it does not become lumpy and quickly and uniformly in the solution It can be dispersed and dissolved.
By applying the dispersant of the present invention to, for example, creaming powder and adding it to iced coffee or iced tea, it is possible to quickly disperse and dissolve the powdered food and drink in the solution without becoming lumps and floating in the upper layer part. it can. It can be used as an alternative to vegetable oil creamed food on solution such as coffee fresh.

  In addition, if the dispersant of the present invention is used for dry soup that is a powdered food and drink, it can be quickly put into solution with cold water or cold milk without processing the source of a cold powder soup such as Vichysoise into granules. It can be dispersed and dissolved.

  As a result of earnest research to provide an extremely effective and effective method in order to solve the above-mentioned problems that are difficult to solve, the present inventors focused on the effect of preventing the occurrence of lumps using triacetin, the dissolution effect, The present inventors have found a dispersant that has a significant effect on dissolution and dissolution and can be dissolved quickly by using triacetin. The present invention uses triacetin as an active ingredient, prevents the occurrence of lumps on the liquid surface and in the liquid, and makes it dispersible and soluble, so that it has excellent solubility, good quality, and a novel dispersant Has also been found to be available. This invention provides the powder food-drinks using the dispersing agent of this invention, and also provides a very effective means for dispersion | distribution dissolution and the prevention of a dama generation. Moreover, it discovered that the dispersing agent of this invention can hold | maintain, without impairing food texture, flavor, and quality original in food-drinks, and can provide the product which contributes greatly to consumers. In addition, it is possible to remarkably improve the commercial value including the appearance of liquid foods after dissolution of powdered foods and drinks, and to provide a means that greatly contributes to the improvement of human food culture.

  The dispersant of the present invention contains at least triacetin, and has a dispersive dissolution including prevention of the occurrence of floating substances, precipitation substances, flocs and the like called lumps. The dispersant of the present invention can be formulated in the form of powder and solution in the form of triacetin, or can be expected to be most effective in the form of granules or fine powder according to the properties and processes of the product to be added. Can be processed into dosage forms. The dispersant of the present invention may be a mixed form of triacetin and other components. As such components, those that do not impair the effect of dispersion and dissolution, and that give a favorable effect to the processing of the powder composition that is, for example, a powdered food or drink, its function, etc. can be used. . Furthermore, about the dispersing agent containing the triacetin of this invention, this triacetin which is an active ingredient should just calculate and use a density | concentration from the following addition amount.

The triacetin of the present invention is also called glyceryl triacetate, and is a monoglycerin fatty acid ester having a CAS number of 102-76-1 and a molecular weight of 218.2. For example, it is a food additive used as a solvent for food fragrances.
The amount of triacetin added to the powder composition of the present invention is preferably 15% by weight or less, more preferably 0, based on the weight of the raw material, with triacetin converted to the dry solid content of the powder composition. Add 1-12% by weight. The amount of triacetin added according to the present invention varies depending on the type, nature, use, and dispersion method of the powder raw material and powder composition, the components of the dispersant containing the triacetin of the present invention, and the like. That's fine. As a result, a novel powder composition having a good flavor can be provided.

  The powder composition of the present invention is a powdery composition containing triacetin, and examples thereof include, but are not limited to, foods, cosmetics, and pharmaceuticals. The form of the powder composition of the present invention is not limited, and examples thereof include those stored, distributed, or used in the form of normal temperature products, frozen products, or intermediate states thereof.

  Regarding the powder composition of the present invention, the powder raw material of the present invention includes a food product containing and containing triacetin. The powder composition, which is a food containing the triacetin of the present invention, preferably includes a dry food obtained by heating and expanding the raw material, and is eaten as it is. Examples of the powder material of the present invention include vegetables such as tomato, onion, carrot, radish, potato, burdock, pumpkin, pepper, cabbage, cauliflower, asparagus, okra, leek, cucumber, pumpkin, eggplant, watermelon, spinach, cauliflower , Grains such as beans, fruits such as strawberries, strawberries, apples, lemons, cherries, pears, peaches, blueberries, melons, seeds, sea breams, strawberries, strawberries, squid, shrimp, scallops, seafood Meat, eggs, milk, mushrooms, algae, confectionery, taste beverages such as taste alcohol and tea, edible oil, miso, sauce, mirin, mirin-like seasoning, fermentation seasoning, vinegar, soup, sauce Seasonings, sweeteners, spices, processed products such as tofu, konjac, agar, etc., or processing and cooking such as boiling cooking , Stew, coffee, creaming powder, tea, cocoa, tea drink, vegetable drink, fruit drink, carbonated drink, alcoholic drink, diluted drink, pulp drink, milk, milk drink, lactic acid bacteria drink, whey drink, sports drink, soy milk, These include functional drinks, beverages such as carbonated water, powdered foods and beverages such as dashi or dessert base, functional foods and beverages for beauty and health, nutritional supplements, nutritional supplements and foods, etc. It is not limited. The powder raw material may be a single product or two or more kinds of raw materials may be mixed. The powder raw material of the present invention is preferably subjected to powder treatment such as heating. For example, the drying method may be appropriately selected depending on the properties of the raw material used and the desired shape of the target product. It may be produced by any method such as a freeze vacuum drying method, a spray drying method, or a spray drying method.

  The powder composition obtained according to the present invention is preferably reconstituted with a solution of cold water, warm water, hot water or the like, but may be in the form of a snack confectionery that is not reconstituted and eats as it is. Furthermore, the powder composition of the present invention can be used in various food ingredients such as bread and cakes, miso, tofu, candy, yogurt, sprinkle, dashi stock, soup stock, powder seasoning such as soy sauce and so on. It can also be used as a nutrition-retaining food. As a result, it is possible to provide a novel powder composition that quickly and uniformly disperses in a solution and that is in a low-temperature solution and prevents lumps. The water content of the powder composition of the present invention varies depending on the composition of the ingredients and the intended physical properties and can be selected as appropriate. Therefore, the moisture content is not particularly limited, but is generally 15% by weight or less, more preferably 0. 0.01 to 8% by weight. The powder composition formed by mixing the triacetin and the powder raw material of the present invention is converted to the dry solid content of the powder composition, and triacetin is preferably added to the powder raw material in an amount of preferably 15% by weight or less based on the raw material weight. Preferably 0.1 to 12 weight% is contained. For example, in milk powder added to coffee or the like as a beverage, the content is 15% by weight or less with respect to 100% by weight of the dry solid content of the milk powder. Preferably it is 12 weight% or less, More desirably, it is 0.1-10 weight%. The blending amount of the triacetin of the present invention varies depending on the type, nature, and use of the powder raw material and the powder composition, and the component of the dispersant containing the triacetin of the present invention. It is preferable to determine the addition amount. As a result, a novel powder composition having a good flavor can be provided.

  The method for producing the powder composition of the present invention may be appropriately selected depending on the properties of the powder raw material, and is not limited to specific addition and mixing methods. For example, it is preferable to mix the triacetin of this invention with the said powder raw material. In addition, the powder composition of the present invention may be subjected to a drying treatment, and may be appropriately selected depending on the properties of the raw materials used and the desired shape of the target product. The drum drying method, freeze vacuum drying method, spraying You may dry manufacture by any methods, such as a drying method and spray drying.

  Hereinafter, the invention of this application will be described in more detail and specifically with reference to Examples and Test Examples, but the invention of this application is not limited to the following examples.

[Example 1: Creaming powder]
Creaming powder (manufactured by Morinaga Milk Industry Co., Ltd., commercial product, powder) is used as a powder raw material, and triacetin (purity 99%), polyglycerin fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd .: trade name “SY Glyster ML-750”) is used Then, samples of combinations shown in Table 1 were prepared. Sample 6 uses a fluidized granulator / dryer, sprays 30g of 1% potato starch solution to 300g of creaming powder (manufactured by Morinaga Milk Industry Co., Ltd., powder), fluidized granulation at 70 ° C for 15 minutes. It was made by drying. 2 g of each sample was added to 100 ml of black sugar-free ice coffee (commercially available) prepared at 5 ° C. and stirred for 1 minute, and the state during stirring was observed. The sensory evaluation test was performed by taking the product properties into consideration from the touch and taste. The scoring of evaluation is shown in Table 2, and was performed in 5 stages from 1 (defect) to 5 (good). The results are shown in Table 1.

[Example 2: Dried soup]
Using soup powder uniformly mixed with the composition of Table 4 as a powder raw material, using triacetin (purity 99%), polyglycerin fatty acid ester (manufactured by Sakamoto Yakuhin Co., Ltd .: trade name “SY Glyster ML-750”), Table 3 A sample of the combination shown in FIG. Sample 10 was prepared by spraying 30 g of 1% potato starch solution to 300 g of soup powder in Table 4 using a fluidized granulator / dryer and fluidized granulating and drying at 70 ° C. for 15 minutes. 15 g of each sample was added to 15 ml of milk (commercial product) prepared at 5 ° C. and stirred for 30 seconds, and the state at the time of stirring was observed. A sensory evaluation test was performed in consideration of product properties from the touch and taste. The scoring of evaluation is shown in Table 2, and was performed in 5 stages from 1 (defect) to 5 (good). The results are shown in Table 3.

Claims (6)

Dispersant containing triacetin. A powder composition comprising a dispersant containing triacetin. A powder composition comprising 10% by weight or less of triacetin based on a powder raw material. The powder composition according to claim 3, wherein the powder composition is a powdered food or drink. The powder composition according to claim 3, wherein the powder composition is a creaming powder. The manufacturing method of the powder composition formed by mixing a powder raw material and triacetin.