JP2007259826A - Powdered or granular soup or sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide powdered or granular soup or sauce hardly causing mass called as undissolved lump of flour even if dispersing or dissolving in a water-based medium such as water, hot water and cow milk. <P>SOLUTION: The powdered or granular soup or sauce which is used by dispersing or dissolving in a water-based medium contains a compound material of plant sterol and yolk lipoprotein. It is preferable to bring a component ratio of plant sterol to yolk lipoprotein to 5-232 parts of plant sterol to 1 part of yolk lipoprotein. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention uses a plant sterol, so that a powder or granular soup or sauce that does not easily form a lump called a “dama” even when dispersed or dissolved in an aqueous medium such as water, hot water or milk. About.

In recent years, various powdered soups or sauces have been developed with progress in processed food technology. These powdery soups have a great feature that they can be tasted simply by adding water or hot water and stirring them. However, these powdered soups have a problem that a so-called “mako” (hereinafter referred to as “dama”) remains after being dissolved in water or hot water. Therefore, in order to disperse or dissolve these powdered soup in water or hot water so as not to cause lumps, the inconvenience that water or hot water must be poured while stirring after being kneaded with a small amount of water or hot water in advance. there were.

In order to solve this problem, the powder is generally granulated. However, depending on the type of powdered soup or the like, there are some that are difficult to granulate or some that do not improve dispersibility or solubility even when granulated, and this is not a fundamental solution.

Therefore, as a method for suppressing the generation of this lumps, there has been proposed a method of adding an ionic substance such as sodium hydrogen carbonate and an organic acid or calcium ion as an antibacterial inhibitor in order to improve solubility (Patent Document 1). . However, it is difficult to say that the effect of preventing other soups or sauces from becoming lumps is sufficient because the substances are dissolved immediately when the anti-smudge agent is added to water.

In addition, as a method for suppressing the occurrence of such lumps, a method of adding water-insoluble calcium-containing material powder such as eggshell powder has been proposed (Patent Document 2). It is true that the addition of the water-insoluble substance is higher than the water-soluble substance, but the effect of preventing lumps is higher, but it has not yet been completely solved.

On the other hand, there is a plant sterol as a water-insoluble substance. The plant sterol is known to have a function of lowering the total cholesterol concentration and low-density lipoprotein-cholesterol concentration in the blood, but since the plant-derived food contains very little, Use as a food ingredient is expected.

The present inventors consider that if the above-mentioned plant sterol can be used to prevent the occurrence of lumps, it will have physiological functions and be useful as a commercial value. First, the plant sterol is simply powdered or granular soup. I tried to use it. However, powdered or granular soups or sauces that simply contain plant sterols in this way are not satisfactory because they cannot prevent the occurrence of lumps even if they are stirred after pouring hot water. there were.

JP 2003-104912 A JP 2005-304378 A WO2005 / 041692

Accordingly, an object of the present invention is to use plant sterols, so that even if dispersed or dissolved in an aqueous medium such as water, hot water, milk, etc., a powdery or granular form that is unlikely to form a lump called “mamak” (dama) The purpose is to provide soup or sauce.

As a result of intensive studies to solve the above problems, the present inventors have unexpectedly found that if a powdered or granular soup or sauce contains a complex of plant sterol and egg yolk lipoprotein, As a result, the present invention has been completed.

That is, the present invention
(1) Powdered or granular soup or sauce used by dispersing or dissolving in an aqueous medium, containing a complex of plant sterols and egg yolk lipoprotein, or Source,
(2) Powdered or granular soup or sauce according to (1), wherein the composition ratio of the plant sterols and the egg yolk lipoprotein is 5 to 232 parts of the plant sterols with respect to 1 part of the egg yolk lipoprotein,
(3) Powdered or granular soup or sauce according to (1) or (2), wherein the content of the complex is 0.01 to 10% by mass with respect to the product,
It is.

The applicant has already applied for a complex of plant sterol and egg yolk lipoprotein (Patent Document 3), and the complex has been known for some time. However, there is no suggestion as to whether the problem of so-called lumps can be solved by blending a complex of plant sterol and egg yolk lipoprotein into a granular or powdered soup or sauce.

According to the present invention, even when dispersed or dissolved in an aqueous medium such as water, hot water or milk, a lump called “dama” is unlikely to be formed, so that the quality is further improved, and the powder or granular form is improved. The demand for soups or sauces can be expanded.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The powdered or granular soup or sauce of the present invention refers to a food in which the soup or sauce is powdered or granulated that is dispersed or dissolved in an aqueous medium such as water, hot water, or milk and used for food. Such a powdery or granular soup or sauce of the present invention is not particularly limited. For example, instant corn potage soup, instant cream soup, instant curry soup, instant ramen soup, instant vermicelli soup, instant Instant soups such as miso soup; instant sauces such as instant curry and instant white sauce; instant stew such as instant cream stew, instant beef stew and instant brown stew; powder udon soup, powder soy sauce, powder vinegar, powder miso Such as powder seasonings.

The powdery or granular soup or sauce of the present invention is characterized by containing a complex of plant sterols and egg yolk lipoprotein. The powdered or granular soup or sauce of the present invention having the above-described configuration is less likely to cause lumps even when dispersed or dissolved in an aqueous medium such as water, hot water, or milk. On the other hand, as shown in a comparative example to be described later, when the complex is not included or when the plant sterols are included as they are, even if dispersed or dissolved in water, warm water, milk, etc., lumps are generated. .

The egg yolk lipoprotein of the present invention is a complex comprising an egg yolk protein, a phospholipid having a hydrophilic part and a hydrophobic part, and a neutral lipid such as triacylglycerol and cholesterol. The complex has a structure in which neutral lipids are wrapped with a hydrophilic portion of protein or phospholipid on the outside and a hydrophobic portion on the inside. Egg yolk lipoprotein is the main component of egg yolk and occupies about 80% of the yolk solid content. Therefore, the egg yolk lipoprotein of the present invention is not particularly limited as long as it is an egg yolk that is generally used as an edible substance. For example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white liquid, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, phospholipase A ₁ , phospholipase A ₂ , enzyme treatment with phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, etc., decholesterolizing treatment such as supercritical carbon dioxide treatment, mixed treatment with sodium salt or saccharides, etc. The thing etc. which performed 1 type, or 2 or more types of processing are mentioned. Moreover, in this invention, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the said process to these.

On the other hand, the plant sterols of the present invention are plant sterols or plant stanols obtained from fat-soluble fractions in plants having a structure similar to cholesterol or the saturated cholestanol, or components thereof. Plant sterols are present in a total of several percent in the fat-soluble fraction of plants. Further, commercially available plant sterols or plant stanols have a melting point of about 140 ° C. and are solid at room temperature. Examples of these main components include β-sitosterol, β-sitostanol, stigmasterol, Examples include tigmasteranol, campesterol, campestanol, brush castrol, and brush castanol. Moreover, about a plant stanol, what saturated the plant sterol by hydrogenation other than a natural product can also be used. In the present invention, the plant sterols are mainly composed of so-called free compounds, but may contain some amount of ester compounds.

As the plant sterols used in the present invention, commercially available powders or flakes can be used, but it is preferable to use powders having an average particle diameter of 50 μm or less, particularly 10 μm or less. When using powders or flake-like plant sterols with an average particle diameter exceeding 50 μm, a homogenizer (TK Mycoloyder: Special Mechanized Industries) is used to produce a composite by stirring and mixing with egg yolk. It is preferable to carry out stirring and mixing while reducing the size of the plant sterol particles using a company-made product. Thereby, the complex of plant sterols and egg yolk lipoprotein is easily formed.

The complex of the plant sterols and egg yolk lipoprotein contained in the food of the present invention comprises the above-mentioned plant sterols and egg yolk mainly composed of egg yolk lipoprotein, preferably in the form of powdery plant sterols of 10 μm or less. And egg yolk are mixed by stirring in an aqueous system. Specifically, considering the ease of stirring and mixing on an industrial scale, an egg yolk diluted solution in which egg yolk is appropriately diluted with an aqueous medium is used as the egg yolk lipoprotein, and the egg yolk diluted solution and the plant sterols are stirred. It is preferable to manufacture by mixing. The aqueous medium preferably has a water content of 90% or more, and examples thereof include liquid seasonings (for example, soy sauce and soup stock) in addition to fresh water. Further, the concentration of the egg yolk dilution is preferably 0.01 to 50% as the egg yolk solid content, although it depends on the amount of plant sterols to be added thereafter. 20 ° C.), however, it is preferable to heat the mixture at 45 to 55 ° C. because it is easy to stir and mix with the composite. For example, homomixing, colloid mill, high-pressure homogenizer, T.M. K. It is good to carry out until the whole becomes uniform using homogenizers, such as my colloider (made by special machine industry). In addition, what is obtained by the above-mentioned method is a composite dispersed in an aqueous medium, but may be subjected to a drying treatment such as spray drying or freeze drying to obtain a dry composite, which impairs the effects of the present invention. Other raw materials may be blended with the composite as long as there is no range.

In the complex used in the present invention, the constituent ratio of the plant sterols and the egg yolk lipoprotein as the raw material is preferably 5 to 232 parts of the plant sterols with respect to 1 part of the egg yolk lipoprotein. Since about 80% of egg yolk lipoprotein is present in egg yolk solids, it corresponds to 4 to 185 parts of plant sterols with respect to 1 part of egg yolk solids. As will be described later, in the complex having water dispersibility, the plant sterols are formed in the above range with respect to 1 part of the egg yolk lipoprotein. When the plant sterol is less than the above range, the egg yolk that cannot form the complex On the other hand, if the lipoprotein remains, the complex having water dispersibility cannot be obtained when the amount exceeds the above range. Therefore, as shown below, a complex having water dispersibility can form a complex when the amount of plant sterol is less than the above range because the plant sterols are formed within the above range with respect to 1 part of egg yolk lipoprotein. The egg yolk lipoprotein which did not exist remains, and flavors, such as soup, may be impaired by egg yolk flavor. On the other hand, when the amount is more than the above range, it becomes difficult for the plant sterols to form a complex having water dispersibility, and the effects of the present invention are hardly obtained.

The content of the complex of the present invention does not increase the effect of preventing lumps proportionally, and the taste of meals using powdered or granular soups or sauces may be impaired. The product is preferably 0.01 to 10% in terms of dry matter, and more preferably 0.1 to 5%.

There is no particular limitation on the method of incorporating the complex into a powdered or granular soup or sauce, for example,
1) A method of powder-mixing the above complex with other raw materials contained in the powdered or granular soup or sauce,
2) A method of spray-drying a liquid obtained by dispersing or dissolving the above complex and other raw materials contained in the powdered or granular soup or sauce into water to obtain a powder,
3) A method of mixing the composite and other raw materials contained in the powdered or granular soup or sauce, and granulating it with a fluidized bed granulation dryer or a stirring type mixing and granulating machine,
Etc.

As described above, the reason why the lump called “dama” is suppressed in the powdered or granular soup or sauce containing the complex of plant sterol and egg yolk lipoprotein is not clear, but is considered as follows. That is, when water or hot water is poured into a powdered or granular soup or sauce containing a complex of plant sterol and egg yolk lipoprotein, the complex of plant sterol and egg yolk lipoprotein is relatively slowly put into water. As it wets and settles, soup or sauce ingredients including fats and powders of food ingredients are less likely to agglomerate, and as a result, powdered or granular soup or sauce is dispersed or dissolved in water easily and easily. Therefore, it is considered that it is possible to prevent the occurrence of lumps.

Hereinafter, the powdered or granular soup or sauce of the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. The present invention is not limited to these examples.

[Preparation Example 1]: Analysis of components of complex and composition ratio of plant sterols of complex to egg yolk lipoprotein First, 5 g of egg yolk liquid (2.5 g of egg yolk solids, about egg yolk lipoprotein in egg yolk solids) 2 g) was added with 95 g of fresh water, and stirred for 1 minute at 2000 rpm with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron) to prepare an egg yolk dilution. Next, 2.5 g of plant sterol (97.8% free substance, 2.2% ester, average particle size of about 3 μm) was added while stirring at 5000 rpm, and further stirred at 10,000 rpm for 5 minutes. A dispersion of the complex formed from the protein was obtained (Preparation Example 1-1).

1 g of the obtained dispersion was taken, 4 g of 0.9% saline was added, deaerated with a vacuum dryer (Tokyo Science Instruments Co., Ltd., VOS-450D) at a vacuum degree of 10 mmHg for 1 minute, and a centrifugal separator ( Centrifugation was performed at 3000 rpm for 15 minutes using a model C-108ND manufactured by Kokusan Centrifuge Co., and the precipitate and the supernatant were separated. The supernatant was filtered with a 0.45 μm filter, and further with a 0.2 μm filter to remove the complex and plant sterols not forming the complex.

The absorbance (OD) of this filtrate was measured using a spectrophotometer (Hitachi, U-2010), 0.9% saline as a control, and absorption at 280 nm (amino acids having an aromatic ring in the protein). ) And the amount of protein in the filtrate was measured.

The amount of plant sterol added was changed as shown in Table 1, and the absorbance was similarly measured (Preparation Example 1-2 to Preparation Example 1-8). The results are shown in Table 1.

Further, the absorbance at 440 nm was further measured for the filtrate of Preparation Example 1-1 and the filtrate of Preparation Example 1-6. Here, 440 nm is an absorption wavelength of an oil-soluble pigment (carotene) contained in egg yolk lipoprotein. The results are shown in Table 2.

When the composition ratio of the complex is 5 parts or less of plant sterol with respect to 1 part of egg yolk lipoprotein, as shown in Table 1, as the ratio of plant sterol increases, the protein or amino acid content in the filtrate becomes 280 nm. It can be seen that the absorbance decreases and the protein or amino acid content decreases. Table 2 also shows that the absorbance at 440 nm, which is an index of the fat content in the filtrate, is significantly higher in the filtrate of Preparation Example 1-1 than in Preparation Example 1-6, and the fat content is clearly higher. . On the other hand, when the composition ratio of the complex is 5 parts or more of plant sterol with respect to 1 part of egg yolk lipoprotein, from Table 1, the absorbance at 280 nm, which is an index of the content of protein or amino acid in the filtrate, is substantially constant, From Table 2, it can be seen that the absorbance at 440 nm, which is an index of the fat content in the filtrate, has a significantly lower absorbance than the preparation example 1-1, and the fat content is clearly less than that in Preparation Example 1-1.

From the above results, in the dispersion in which the composition ratio of the complex is 5 parts or more of plant sterol to 1 part of egg yolk lipoprotein, there is free protein or amino acid that is not egg yolk lipoprotein in addition to the complex, On the other hand, in the dispersion of which the composition ratio of the complex is less than 5 parts of plant sterol to 1 part of egg yolk lipoprotein, there is egg yolk lipoprotein that did not form a complex in addition to the free protein or amino acid. It is estimated that Therefore, it can be seen that 5 parts or more of plant sterols are required for use in forming the complex without leaving 1 part of egg yolk lipoprotein.

[Preparation Example 2]: Composition ratio of complex plant sterols and egg yolk lipoproteins The amount of egg yolk liquid (solid content 45%), fresh water, and plant sterol obtained by industrially dividing chicken eggs By changing as shown in Table 3, a dispersion of a complex of plant sterols and egg yolk lipoprotein was prepared, and the preferred composition ratio of plant sterols and egg yolk lipoprotein was examined from the dispersibility of this dispersion.

That is, fresh water was added to egg yolk liquid (solid content: 45%) taken out by splitting chicken eggs, and stirred at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd.) to prepare a yolk dilution Thereafter, the mixture was heated to 45 ° C., and plant sterols (same as in Preparation Example 1) were gradually added while stirring at 5000 rpm. When the addition was completed, the plant sterols and egg yolk lipoproteins were further stirred at 10,000 rpm. A dispersion of the composite was obtained.

Regarding the dispersibility of the dispersion, 0.5 g of a dispersion of a complex of a plant sterol and egg yolk lipoprotein was placed in a test tube (inner diameter 1.6 cm, height 17.5 cm), and 0.9% saline 10 mL. Dilute, shake by agitating with a test tube mixer (IWAKI GLASS MODEL-TM-151) for 10 seconds, then let stand for 1 hour at room temperature, and further in a vacuum dryer (Tokyo Rika Kikai Co., Ltd., VOS-450D). The deaeration was carried out at room temperature (20 ° C.) with the degree of vacuum being 10 mmHg or less. These results are shown in Table 3.

The plant sterol was dissolved by heating, cooled, immersed in an ethanol solution having a different specific gravity, and the specific gravity was determined by ups and downs. As a result, it was 0.98. It is considered a sterol.

From Table 3, it can be seen that when the composition ratio of the complex is 232 parts or less of plant sterol relative to 1 part of egg yolk lipoprotein, good water dispersibility can be imparted to the complex.

From the results of Preparation Example 1 and Preparation Example 2, the complex has a good water dispersibility, and in order to use it for the formation of the complex without leaving 1 part of egg yolk lipoprotein, the composition ratio of the complex is It turns out that it is the range of 5-232 parts of plant sterols with respect to 1 part of egg yolk lipoprotein.

[Preparation Example 3]
Add 0.5 kg of sterilized egg yolk (solid content 45%, manufactured by QP Corporation) to 17.5 kg of fresh water, and stir it at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron). After the preparation, warm to 50 ° C., then gradually add 2 kg of plant sterol (same as Preparation Example 1) while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. The mixture was stirred at a rotational speed for 30 minutes to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein. The obtained dispersion of the composite was dried using a spray dryer under conditions of an air blowing temperature of 170 ° C. and an exhaust air temperature of 70 to 75 ° C. to obtain a dry composite (using sterilized egg yolk). The composition ratio of the complex is 8.9 parts plant sterol to 1 part egg yolk solids, and 11.1 parts plant sterol to 1 part egg yolk lipoprotein. Moreover, the plant sterol content of the complex is 92%.

[Example 1] Granular corn potage soup In the composition shown in Table 4, each raw material powder was mixed in a V-type mixer and then granulated by an extrusion granulator to obtain a granular corn potage soup. . In addition, the composite content of the obtained granular corn potage soup is 2% with respect to the product.

[Comparative Example 1]
A granular corn potage soup was produced by the same composition and production method as in Example 1 except that the dry composite was not blended in Example 1.

[Comparative Example 2]
A granular corn potage soup was produced by the same composition and production method as in Example 1 except that plant sterol (same as in Preparation Example 1) was used instead of the dry complex in Example 1.

[Test Example 1]
Three types of corn potage soup were prepared by putting 20 g of granular corn potage soup obtained in Example 1 and Comparative Examples 1 and 2 into a cup, pouring 150 mL of milk at 98 ° C. and stirring 30 times with a spoon. Was made.

When it was evaluated whether or not the three types of corn potage soup obtained had lumps, the corn potage soup obtained in Comparative Example 1 had lumps and the corn potage obtained in Comparative Example 2 In the soup, not only was lumps generated, but part of the plant sterols floated on the surface of the soup and the appearance was impaired. In contrast, no lumps occurred in the corn potage soup obtained in Example 1.
From the above, the granular corn potage soup of Example 1 containing the complex of the present invention can be dispersed or dissolved in hot water as compared with Comparative Example 1 not containing the complex and Comparative Example 2 containing the plant sterol as it is. It can be understood that lumps are less likely to occur. Similar results were obtained when the plant sterol, which is the raw material of the composite, was changed to plant stanol.

[Example 2] Powdered ramen soup Powdered ramen soup having the composition shown in Table 5 was mixed with a V-type mixer. In addition, the complex content of the obtained powdered ramen soup is 2% with respect to the product.

[Comparative Example 3]
A powdered ramen soup was produced by the same composition and production method as in Example 2 except that the dry composite was not blended in Example 2.

[Comparative Example 4]
A powdered ramen soup was produced by the same composition and production method as in Example 2 except that plant sterol (same as in Preparation Example 1) was used instead of the dry complex in Example 2.

[Test Example 2]
20 g each of the powdered ramen soups obtained in Example 2 and Comparative Examples 3 and 4 were put into a cup, and 600 mL of 98 ° C. hot water was poured into the cup, followed by stirring with a spoon 30 times to produce three types of ramen soup. did.

As a result of evaluating whether or not the three types of ramen soup obtained had lumps, the ramens soup obtained in Comparative Example 3 had lumps, and the ramen soup obtained in Comparative Example 4 was damped. Not only occurred, but part of the plant sterols floated on the surface of the soup and the appearance was impaired. On the other hand, no lumps occurred in the ramen soup obtained in Example 2.
From the above, the powdered ramen soup of Example 2 containing the complex of the present invention was not damaged even when dispersed or dissolved in hot water, compared to Comparative Example 3 not containing the complex and Comparative Example 4 containing plant sterol as it was. It can be understood that is difficult to occur. Similar results were obtained when the plant sterol, which is the raw material of the composite, was changed to plant stanol.

[Example 3] Powdered curry sauce Powders of each raw material having the composition shown in Table 6 were mixed in a V-type mixer to obtain a powdered curry sauce. In addition, the composite content of the obtained powdery curry sauce is 2% with respect to the product.

[Comparative Example 5]
A powdery curry sauce was prepared by the same formulation and manufacturing method as in Example 3 except that the dry composite was not blended in Example 3.

[Comparative Example 6]
A powdery curry sauce was prepared by the same composition and manufacturing method as in Example 3 except that plant sterol (same as in Preparation Example 1) was used instead of the dry complex in Example 3.

[Test Example 3]
Each of the powdered curry sauces obtained in Example 3 and Comparative Examples 5 and 6 is put in a cup of 20 g each, poured 150 mL of 98 ° C. hot water, and stirred with a spoon 30 times to produce three types of curry sauces. did.

As a result of evaluating whether or not the three kinds of the curry sauces were damped, the curry sauce obtained in Comparative Example 5 was damped, and the curry sauce obtained in Comparative Example 6 was damped. Not only occurs, but also part of the plant sterols floats on the surface of the curry sauce and impairs the appearance. In contrast, no curl was generated in the curry sauce obtained in Example 3.
From the above, the powdered curry sauce of Example 3 containing the composite of the present invention was not damaged even when dispersed or dissolved in hot water, compared to Comparative Example 5 containing no composite and Comparative Example 6 containing plant sterol as it was. It can be understood that is difficult to occur. Similar results were obtained when the plant sterol, which is the raw material of the composite, was changed to plant stanol.

Claims (3)

In powdered or granular soup or sauce used by dispersing or dissolving in an aqueous medium,
A powdered or granular soup or sauce comprising a complex of plant sterols and egg yolk lipoprotein. The powdery or granular soup or sauce according to claim 1, wherein the composition ratio of the plant sterols to the egg yolk lipoprotein is 5 to 232 parts of the plant sterols to 1 part of the egg yolk lipoprotein. The powdered or granular soup or sauce according to claim 1 or 2, wherein the content of the complex is 0.01 to 10% based on the product.