JP2008148617A - Dry extract improved in hygroscopicity and deliquescence during preservation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dry extract, with respect to seasoning and food requiring mixing of an extract material, bringing less effect on the physical change of a product by moisture absorption so as to achieve suppression of the quality deterioration in the product caused by moisture absorption without limiting a use amount of an extract material. <P>SOLUTION: The dry extract contains an edible polymer material which has a moisture value of ≥20% in a balance condition under an environment of a temperature of 24°C and a relative humidity of 75%, and fine particle fluidity of a repose angle of <90°, at a solid mass ratio of 10-90%, in a condition of being compounded with an extract material. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a dry extract having improved moisture absorption and deliquescence during storage.

  In order to improve the quality of seasonings and processed foods, methods using extract materials extracted from livestock, seafood, vegetables, fruits, etc. are effective. In fact, the needs for using extract materials for seasonings and processed foods have been increasing year by year as the general consumer's food-oriented and health-oriented improvement has increased in recent years.

These extract materials can be applied to a wide range of food fields such as powdered or granular seasonings and dried soups by appropriately drying.
However, the dried extract is very easy to absorb moisture, and has the characteristics of being easily consolidated or deliquescent during storage. For example, a powder seasoning compounded with a dry extract is sticky due to moisture absorption during storage, and then undergoes changes in appearance such as softening, shrinkage and consolidation, and changes in physical properties such as fluidity and solubility, Causes deterioration of color, taste and flavor due to the progress of browning reaction. That is, moisture absorption consolidation and deliquescence of a dry extract have a great influence on the value of the product in which it is blended. In the seasoning industry and processed food industry, the amount of dry extract used may have to be limited due to restrictions on product properties and storage stability. Is waiting for development.

Various studies have been made so far on the provision of moisture resistance of hygroscopic substances. For example, a method of mixing low moisture starch with a hygroscopic substance (see Patent Document 1), a method of mixing pregelatinized starch (see Patent Document 2), a method of mixing water-soluble dietary fiber (see Patent Document 3), etc. It has been known.
However, since these are simply a mixture of a hygroscopic substance and a high molecular weight polysaccharide material, the effect is that the time until the hygroscopic substance is deliquescent and consolidated is delayed. However, it was not a technique for improving the hygroscopic deliquescence of hygroscopic substances.

In addition, a method using a polymer material as a powdered substrate at the time of drying a hygroscopic substance is known. For example, a method using a dextrin having a low DE value (see Patent Document 4), a method using a cyclic dextrin (see Patent Document 5), a method using a highly branched cyclic dextrin (see Patent Document 6), a specific dextrin and gelatin in combination Method (see Patent Document 7), method using soy protein (see Patent Document 8), method using thermocoagulable protein (see Patent Document 9), method using konjac powder (see Patent Document 10), cellulose A method using a sodium salt of carboxymethyl cellulose (see Patent Document 12), a method using a modified starch treated with an amylolytic enzyme and an oxidizing agent (see Patent Document 13), A method (see Patent Documents 14 and 15) that uses a modified starch that has lost its refractive property is disclosed.
However, in order to obtain the expected effect, the blending ratio of the powdered base material must be relatively high, causing a significant change in the original taste and flavor of the hygroscopic substance, and reducing the solubility. Therefore, it was not an efficient means for modifying hygroscopic substances.

Japanese Patent Laid-Open No. 10-229832 Japanese Patent Laid-Open No. Sho 63-31574 JP 2000-279104 A JP 59-205958 A Japanese Patent Laid-Open No. 55-21725 JP 2003-047430 A JP-A-8-252073 JP-A-56-11717 JP-A-2-2313 JP-A-62-74255 JP-A 63-245649 JP-A-2-21833 JP 2003-219813 A JP-A-2-1577041 Japanese Patent Laid-Open No. 9-12426

The present invention provides a dry extract with greatly improved moisture deliquescence liquefaction during storage without using a large amount of powdered substrate.
Another object of the present invention is to suppress deterioration in product quality due to moisture absorption without limiting the amount of extract material used in seasonings and foods that require blending of extract materials. .

As a result of intensive studies to solve the above problems, the present inventors have found that when an extract material and an edible polymer material are combined as a dry extract, the edible height in an environment of a temperature of 24 ° C. and a relative humidity of 75% is obtained. It was clarified that the higher the equilibrium moisture value of the molecular material, the higher the moisture absorption resistance as a dry extract.
In addition, even if the equilibrium moisture value is high under the same conditions, it has been clarified that this tendency does not apply when the powder flowability is 90 ° or more, that is, when the fluidity as a powder is lost. .
Furthermore, the present inventors have found that the polymer material compounded with the dried extract has an equilibrium moisture value of 20% or more in an environment of a temperature of 24 ° C. and a relative humidity of 75%, which is an excessive amount of edible high It has been found that this is a factor that efficiently improves the moisture absorption resistance of the dried extract without requiring a molecular material.
The present inventors have completed the present invention based on such findings.

That is, the present invention according to claim 1 has a moisture value of 20% or more and a powder flowability of less than 90 degrees of repose angle in an equilibrium state at a temperature of 24 ° C. and a relative humidity of 75%. The present invention provides a dry extract characterized in that an edible polymer material is contained in an amount of 10 to 90% in a solid mass ratio in a state of being combined with an extract material.
The present invention according to claim 2 provides the dried extract according to claim 1, wherein the edible polymer material is agar and / or carrageenan.
The present invention according to claim 3 provides a seasoning or processed food in the form of powder, granules or solids using the dried extract according to claim 1 or 2.

  ADVANTAGE OF THE INVENTION According to this invention, the dry extract in which the hygroscopic deliquescence during preservation | save was improved significantly can be provided, without requiring an excessive quantity of powdered base materials and without requiring detailed condition control.

Hereinafter, the present invention will be described in more detail.
The present invention according to claim 1 is an edible food having a moisture value of 20% or more and a powder fluidity of less than 90 degrees of repose angle in an equilibrium state at a temperature of 24 ° C. and a relative humidity of 75%. The present invention provides a dry extract characterized in that a molecular material is contained in a range of 10 to 90% by mass in a solid content in a state of being combined with an extract material.

The edible polymer material in the present invention is an edible polymer material, and examples thereof include agar, carrageenan, gelatin, pectin, potato starch, wheat flour, and dextrin. The form of these edible polymer materials may be any of powder, lump, granule and the like. These edible polymer materials may be used in combination of two or more.
In addition, the edible polymer material of the present invention has a moisture value of 20% or more and a powder flowability of less than 90 degrees of repose angle in an equilibrium state at a temperature of 24 ° C. and a relative humidity of 75%. It is necessary to satisfy this condition.

  The conditions for measuring the equilibrium moisture value and powder flowability of the edible polymer material according to the present invention were specified for an environment of a temperature of 24 ° C. and a relative humidity of 75%. Storage of seasonings and processed foods using the dried extract The circulation is generally performed at room temperature (about 24 ° C), and the moisture absorption deliquescence resistance of the dried extract under the critical relative humidity of sodium chloride (75% / relative humidity at which liquefaction starts) This is because ensuring the property is the object of the present invention.

In addition, the equilibrium state refers to a state in which no moisture transfer occurs between the storage environment and the edible polymer material.
In the present invention, the “moisture value” is defined as a mass reduction rate when 3 g of a sample is dried at 70 ° C. under a reduced pressure of 30 mmHg or less for 5 hours. In the present invention, the “equilibrium moisture value” refers to a moisture value in an equilibrium state under an environment of a temperature of 24 ° C. and a relative humidity of 75%.

The angle of repose is an index of powder flowability, and is an angle formed by an inclined line formed when a edible polymer material powder is deposited and a horizontal plane. Since the angle of repose is determined by the friction coefficient of the powder particle surface, the angle of repose increases when the powder absorbs moisture and becomes adhesive. When the angle of repose of the powder is 90 ° or more, it can be interpreted that the powder has lost its fluidity.
In the present invention, as a simple means for measuring the angle of repose, a 20 g sample is put in a cylindrical container of a predetermined size (diameter 53 mm, height 84 mm), and the lid is placed sideways. A method of measuring the limit inclination angle that can be stably recognized when tilted and rotated in the circumferential direction at a rotation speed of about 30 rpm is adopted.

In the present invention, the “combined state” means a state in which a composite operation is performed on the extract material and the edible polymer material.
The “composite operation” includes a uniform mixing operation and a drying operation performed thereafter.

In the “homogeneous mixing operation” described above, it is essential to hydrate or dissolve the edible polymer material and to uniformly mix the extract material and the edible polymer material.
In this uniform mixing operation, when the hydrated or dissolved state of the edible polymer material is insufficient, specifically, for example, when the extract material and the edible polymer material are simply mixed, or when the edible polymer material is dried The object of the present invention cannot be achieved, for example, when a precipitate is formed in the previous standing state.
Further, in the uniform mixing operation of the present invention, it is possible to appropriately perform hydration, heat treatment or the like in order to promote hydration or dissolution of the edible polymer material. Specific operation means may be appropriately set according to the type of edible polymer material used.

For example, in the case of using hot water-soluble (immediate dissolution type) agar as the edible polymer material, it can be hydrated or dissolved by heating until it reaches 80 to 110 ° C.
In addition, for example, when using a non-immediately dissolved general agar as the edible polymer material, heat until it reaches 80 to 110 ° C., preferably a slight boiling state (about 100 ° C.), and then 10 seconds to It can be hydrated or dissolved by incubating for 50 minutes, preferably 3 to 5 minutes.
When carrageenan is used as the edible polymer material, it can be hydrated or dissolved by heating to 50 to 110 ° C, preferably 70 to 90 ° C, for example.

In the uniform mixing operation of the present invention, the operation of uniformly mixing the extract material and the edible polymer material can be performed before the edible polymer material is hydrated or dissolved, or after being hydrated or dissolved. May be. In other words, the edible polymer material may be hydrated or dissolved in a state where the extract material and the edible polymer material are uniformly mixed, and the edible polymer material is hydrated or dissolved. In the state, it can be mixed with the extract material uniformly.
Here, the operation method for uniformly mixing the extract material and the edible polymer material is not particularly limited, and examples thereof include a method of mixing and stirring with a homogenizer or a mixer.
In addition, the mixture obtained by the above uniform mixing operation can be immediately subjected to the following drying operation, or can be subjected to the drying operation after being concentrated or purified by a conventional method.

As the “drying operation” in the present invention, as long as the water content of the mixture obtained by the above-mentioned uniform mixing operation can be 20% by mass or less, preferably 1% by mass or less, its means and processing conditions are particularly limited. Not. For example, it may be performed by a conventional method using freeze drying, reduced pressure drying, spray drying, drum drying, vacuum drum drying, or the like.
The dried extract obtained by the above drying operation can be used as it is, but it can also be used in the form of powder, fine powder or the like by pulverization or the like.

By the way, the equilibrium moisture value of the edible polymer material in the present invention needs to be defined as the equilibrium moisture value of the edible polymer material in a composite state with the extract material. This is because the equilibrium moisture value of the edible polymer material fluctuates in the process of performing the above composite operation on the extract material and the edible polymer material, for example, in the process of hydrating and dissolving the edible polymer material and in the process of drying. This is because there is a risk of losing.
Therefore, in selecting the edible polymer material used in the present invention, it is preferable to measure the equilibrium moisture value of the dried polymer material obtained by performing the above-described dry extract production process without the extract material. .
The powder fluidity (rest angle) of the edible polymer material is also greatly affected by the above composite operation as well as the equilibrium moisture value. Therefore, it is obtained by performing the dry extract production process without the extract material. It is preferable to measure the angle of repose of the dried polymer material.

  Thus, the edible polymer material in the present invention is in a composite state, that is, after the above composite operation, even if the equilibrium moisture value before composite is less than 20%, Any material can be used as long as it satisfies the condition that the moisture value in an equilibrium state under a 75% relative humidity environment is 20% or more and the powder fluidity is less than an angle of repose of 90 ° C.

If the blending ratio of the edible polymer material in the dried extract of the present invention is too small, the effect of improving the hygroscopic deliquescence is low, and if it is too large, the original flavor and texture of the extract material are changed. In addition, if the blending ratio of the edible polymer material is too small or too large, there is a difference in effect between when the edible polymer material satisfies the specified conditions for the moisture value and angle of repose, and when it does not meet the specified condition. It will not be clear.
Therefore, the blending ratio of the edible polymer material needs to be in the range of 10 to 90% (w / w) in terms of solid content of the dry extract. A more preferable blending ratio can be appropriately set according to the moisture absorption deliquescence resistance required for the finished dry extract.

For example, when using an equal mix of beef onion and onion extract as the extract material and agar as the edible polymer material, if you want to ensure a flow limit water activity (Aw) of 0.7 or more, mix the ratio of agar (Solid content conversion) may be 30 to 90%, preferably 50 to 70% (all w / w).
In addition, for example, when using an equal mix of beef onion and onion extract as the extract material and carrageenan as the edible polymer material, if it is desired to secure a flow limit Aw of 0.7 or more, the mixing ratio of carrageenan (solid (Minute conversion) may be 40 to 90%, preferably 50 to 70% (all are w / w).

The extract material in the present invention refers to an extract that is blended to give a preferable rich taste, richness, flavor and aroma to processed foods such as soup, sauce or bouillon, and its extraction source, production method and form (Liquid, pasty, etc.) are not particularly limited.
Examples of the extract include at least one kind extracted from livestock meat, fish meat, chicken gulls, seafood, vegetables and fruits.
Examples of the livestock meat include beef, pork, and chicken. Examples of the fish meat include meat such as salmon, salmon, and salmon. Examples of chicken rattle include waste chicken rattle and broiler rattle, and examples of seafood include abalone, scallop, clam, oyster, shrimp, squid and the like. Examples of vegetables include onions, celery, carrots, tomatoes, cabbages, and the like, and examples of fruits include apples, bananas, and pine.

Livestock meat, fish meat, chicken breasts and seafood used for extraction of the extract may be used as they are or in advance as mince, and the shape is not particularly limited. It is also possible to add spices such as garlic and ginger to eliminate the raw odor.
The vegetables and fruits used for extraction of the extract may be used as they are or may be pulverized in advance, and the shape is not particularly limited. As these vegetables and fruits, it is also possible to use a paste that has been subjected to a treatment such as heating in advance. Furthermore, sugars such as sugar, lactose, glucose, fructose and isomerized sugar can be added to adjust the taste of the extract.

  The present invention according to claim 2 is the dry extract of the present invention according to claim 1, characterized in that the edible polymer material is agar and / or carrageenan.

The agar in the present invention is particularly limited as long as the equilibrium water content is 20% or more in an environment of a temperature of 24 ° C. and a relative humidity of 75%, and the powder fluidity at that time is less than an angle of repose of 90 °. Instead, any type of algae as the main raw material, extraction method, purification method, treatment method, etc. can be used.
Agar is known to have various properties depending on its raw materials and manufacturing method. In general, the higher the jelly strength of agar, the higher the equilibrium moisture value in an environment at a temperature of 24 ° C and a relative humidity of 75%. In addition, the moisture absorption improving effect of the dried extract tends to be high.
In recent years, many quick-dissolving agar materials that dissolve in water or hot water without the need for heating operations have been developed, but using them in the present invention simplifies the combined operation with the extract material. It is very effective from the point of view.

  The carrageenan in the present invention is particularly limited if the equilibrium moisture value in an environment of a temperature of 24 ° C. and a relative humidity of 75% is 20% or more and the powder fluidity at that time is less than an angle of repose of 90 °. Instead, any of them can be used regardless of the type of algae as the main raw material, the extraction method, the purification method, the treatment method, the type of salt, and the like.

  In addition to the extract material and the edible polymer material, additives that can be generally used in the production of seasonings and processed foods can also be used in the dried extract of the present invention as necessary. Although the addition time of these additives is not particularly limited, for example, they can be added before the drying operation.

The dried extract of the present invention thus obtained may be used as it is as a seasoning in the production of processed foods, and may be used in the production of various seasonings.
The dry extract of the present invention maintains the powder fluidity in a normal storage / distribution environment, for example, the flow limit Aw is 0.7 or more, and the hygroscopic deliquescence is greatly improved. In particular, it is effective when used for powdery, granular or solid seasonings and processed foods, in which deterioration of quality due to moisture absorption during storage is a major issue. Specific examples of such processed foods include soup, sauce, bouillon, roux and the like.
About the method of manufacturing a seasoning, processed foods, etc. using the dry extract of this invention, it may carry out by a conventional method. For example, by mixing, granulating, tableting, etc. the dried extract of the present invention together with other raw materials, a powdery, granular, cube-like seasoning or processed food can be produced.

  Next, the present invention will be described in detail by the following examples, but the present invention is not limited thereto.

Example 1
1 part by mass of beef extract (BERTIN LTDA) having a solid content concentration of 50% by mass and 1 part by mass of onion extract (Taiyo A & F) having a solid content concentration of 50% by mass were mixed to obtain an extract mix having a solid content concentration of 50% by mass.
Moreover, various commercially available edible polymer materials (agar, carrageenan, gelatin, pectin, potato starch, wheat flour, dextrin) shown in Table 1 were dried under reduced pressure to obtain various dry polymer materials having a water content of 1% by mass or less. Agar (Ultra Agar UP37K / Ina Food Industry) is a rapidly soluble agar having hot water solubility.
Next, 2 parts by weight of the extract mix, 1 part by weight of various dry polymer materials and 17 parts by weight of water are mixed, and the minimum heat treatment necessary for hydrating or dissolving the various dry polymer materials (conditions are shown in Table 1). As shown in FIG. This was subjected to freeze-drying to obtain various dry modified extracts having a water content of 1% by mass or less. Further, this was subjected to a pulverization operation to obtain various dry modified extract samples having a mesh pass having an opening of 1.0 mm. In addition, the compounding ratio by the solid content mass conversion of the extract and edible polymer raw material in various samples is 1: 1.
In addition, the powder obtained by subjecting the above extract mix alone to freeze-drying operation and pulverization operation similar to the above was used as a control sample.

The moisture absorption deliquescence evaluation of the control sample and various dry modified extract samples was performed according to the following procedure.
Each sample 20g was put into a cylindrical container of a predetermined size (diameter 53mm, height 84mm), and this was set at a temperature of 24 ° C and a relative humidity of 60-80% (LH21- 11P / Nagano Science). The behavior of the angle of repose of each sample was followed while shaking the container over time to achieve uniform moisture absorption. When the repose angle of the sample exceeded 90 °, the sample was subjected to a water activity (Aw) measuring device (Novacina TH500 / Nihon Shibel Hegner) to measure the flow limit Aw.
The control and flow limit Aw of various dry modified extract samples are shown in Table 1.

On the other hand, apart from this, except that no extract mix was added, the same operations as those for preparing the above various dry modified extract samples were performed to obtain various dry polymer material samples. Table 1 also shows the results of measuring the equilibrium moisture value and the angle of repose at that time in the environment of 24 ° C. and 75% relative humidity (RH) for the various dry polymer material samples obtained.
The equilibrium moisture value was expressed as a mass reduction rate (%) when 3 g of a sample was dried at 70 ° C. under a reduced pressure of 30 mmHg or less for 5 hours.
In addition, the angle of repose was measured by placing a 20 g sample in a cylindrical container having a diameter of 53 mm and a height of 84 mm, covering it, and tilting it sideways to rotate it in the circumferential direction at a rotational speed of about 30 rpm. The angle of repose (°) was measured by measuring the critical tilt angle that was sometimes recognized stably.

From the results of Table 1, it was revealed that any dry modified extract sample exhibited a higher flow limit Aw than the control. It is considered that the higher the flow limit Aw, the more the fluidity as a powder can be maintained even in a high humidity environment, and therefore it can be determined that the moisture absorption deliquescence resistance is improved.
In particular, when various types of agar and carrageenan are used, even when the blending ratio of the edible polymer material in the dried modified extract sample is 50% by mass or less, the flow limit Aw is 0.70 or more and extremely high moisture absorption resistance. It became clear that sexual deliquescence can be secured.

Also, from Table 1, the higher the equilibrium moisture value of the dried polymer material sample at 24 ° C. and the relative humidity of 75%, the higher the moisture absorption deliquescence resistance of the dried modified extract sample using the edible polymer material. It became clear that there was a tendency to become. Various agars and some carrageenans that have greatly contributed to the improvement of moisture absorption deliquescence accord with each other in that the equilibrium moisture value in a 24% relative humidity 75% environment exceeds 20%.
On the other hand, edible polymer materials with an equilibrium moisture value of 20% or less, such as gelatin and various starches, and fluidity as powders such as some dextrins (with an angle of repose of 90 ° or more) are lost. It was clarified that when using a polymer material, the moisture absorption and deliquescent improvement effect as expected cannot be obtained.

Example 2
To 2 parts by mass of the extract mix prepared in Example 1, 1 part by mass of agar (S6 / Ina Food Industry) dried to 1% by mass or less and 30 parts by mass of water were added and heated while stirring. . After reaching the boiling state for 3 minutes, this was freeze-dried to a moisture content of 1% by mass or less, and further subjected to pulverization to obtain a dried modified extract sample A having a mesh path of 1.0 mm (invention product). / Appropriate composite product).
Next, to 2 parts by mass of the extract mix prepared in Example 1, 1 part by mass of agar (S6 / Ina Food Industry) dried to 1% by mass or less and 30 parts by mass of water were added and mixed and stirred. By lyophilization to a moisture content of 1% by mass or less, without hydration or dissolution by heat treatment, and by subjecting to further pulverization, dry modified extract sample B (complex incomplete product / simple Mixed product).
In addition, 1 part by mass of agar (S6 / Ina Food Industry) and 30 parts by mass of water were added to 2 parts by mass of the extract mix prepared in Example 1, and this was stirred. Heated. After reaching the boiling state, the mixture is held for 60 minutes, and then freeze-dried to a moisture content of 1% by mass or less, and further subjected to pulverization to obtain a dried modified extract sample C (mesh with agar equilibrium) having a mesh path of 1.0 mm. Value 20% unachieved product).

  In each of the three types of samples obtained as described above, the extract solid content and the agar solid content are present in an equal mass ratio. These moisture absorption and deliquescent properties were evaluated by the same procedure as in Example 1. The results are shown in Table 2.

  On the other hand, apart from this, except that no extract mix is added, the same operation as the preparation of the above dry modified extract samples A, B and C is performed to obtain dry agar samples A, B and C, respectively. It was. Table 2 also shows the results obtained by measuring the equilibrium moisture value in the environment of 24 ° C. and relative humidity of 75% and the angle of repose at that time in the same manner as in Example 1 for the various dry agar samples obtained.

As shown in Table 2, in the dry modified extract sample A (product of the present invention), since the flow limit Aw exceeds 0.8, it can be seen that the moisture absorption deliquescence resistance is greatly improved. On the other hand, in the dry modified extract samples B and C, the flow limit Aw was less than 0.7, and the effect of improving the moisture absorption deliquescence resistance was insufficient.
Therefore, even when the same edible polymer material as in the present invention is used, if the method of compounding with the extract mix is different, that is, if it is simply mixed, or by excessive heat treatment, etc. It has been clarified that when the function of the polymer material to be exhibited has been lost, the effect of improving the moisture absorption and deliquescent property cannot be obtained or is significantly reduced.

  From the above, in order to obtain the effect of improving the moisture absorption deliquescence expected in the product of the present invention, the edible polymer material has an equilibrium moisture value of 20% in an environment of a temperature of 24 ° C. and a relative humidity of 75%. As described above, it has been clarified that the powder fluidity needs to be combined with the extract material in a state where the repose angle is less than 90 °.

ADVANTAGE OF THE INVENTION According to this invention, the dry extract which improved the moisture absorption deliquescence resistance in preservation | save significantly can be provided, without requiring an excessive quantity of powdered base materials and without requiring detailed condition control.
Therefore, the present invention is expected to be effectively used in the food industry including the fields of seasonings and processed foods.

Claims (3)

  An edible polymer material having a water content of 20% or more and a powder fluidity of less than 90 ° in an angle of repose in an equilibrium state at a temperature of 24 ° C. and a relative humidity of 75% is combined with the extract material. A dried extract characterized by being contained in a range of 10 to 90% by weight in a solid content.   The dried extract according to claim 1, wherein the edible polymer material is agar and / or carrageenan.   A seasoning or processed food in the form of powder, granules or solids using the dried extract according to claim 1 or 2.