JP2019033735A - Method for manufacturing food powder - Google Patents

Abstract

To provide a food powder excellent in dryability and solubility and having good flavor and taste in a solution after dissolution without feeling powder-likeness, and a method for manufacturing the same.SOLUTION: The method for manufacturing a food powder includes drying a liquid food using an oil-in-water type emulsified material obtained by emulsifying oil-and-fat and an emulsifier solution as a drying aid. The oil-and-fat is 0.2-20 pts.wt. to 1 pts.wt. of an emulsifier; a solid content in the oil-in-water type emulsified material is 0.2-5 pts.wt. to 1 pts.wt. of a solid content in the liquid food; and the emulsifier is a water-soluble polymer compound, and the liquid food is a plant extract.SELECTED DRAWING: None

Description

  The present invention relates to a food powder and a method for producing the powder.

  In dry pulverization of liquid foods, various studies have been made on pulverization with plant extracts such as vegetable extracts and fruit extracts.

  Patent Document 1 discloses that an α-amylase hydrolyzed product of starch composed of amylopectin, a cold water-soluble dextrin having a DE value of 2 to 5, is added to and dissolved in vegetables and / or spices aqueous extracts and then dried. Patent Document 2 discloses a method for pulverizing vegetables and / or spices aqueous extract characterized in that, in the step of extracting flavored vegetables with an aqueous alcohol solution, the alcohol concentration of the extract is 10 to 50 ( A method for producing a flavored vegetable extract powder is disclosed, in which extraction is performed so as to be (W / W)%, and powdered base material is added to the extract in the next step and then pulverized.

  However, in any of the methods, since a starch decomposition product such as dextrin is used as a drying aid, the resulting powder has low water solubility, and the solution after dissolution feels powdery.

JP 59-205932 A Japanese Patent No. 4304622

  The present invention provides a food powder having good drying properties, excellent solubility, good aroma and taste in the solution after dissolution, and no powdery feeling, and a method for producing the powder.

  As a result of investigations to solve the above-mentioned problems, the present inventors have made an oil-in-water emulsion obtained by emulsifying oils and fats and an emulsifier solution as drying aids, thereby drying the liquid food to make it soluble. The present inventors have found that an excellent food powder can be produced and have reached the present invention.

That is, the present invention relates to the following aspects [1] to [11].
[1] A method for producing a food powder, comprising drying a liquid food using an oil-in-water emulsion obtained by emulsifying an oil and fat and an emulsifier solution as a drying aid.
[2] The method for producing a food powder according to [1], comprising 0.2 to 20 parts by weight of fat / oil with respect to 1 part by weight of the emulsifier.
[3] The method for producing a food powder according to [1] or [2], wherein the solid content in the oil-in-water emulsion is 0.2 to 5 parts by weight relative to 1 part by weight of the solid content in the liquid food.
[4] The method for producing a food powder according to any one of [1] to [3], wherein the emulsifier is a water-soluble polymer compound.
[5] The method for producing a food powder according to any one of [1] to [4], wherein the liquid food is a plant extract.
[6] A food powder obtained by the production method according to any one of [1] to [5].
[7] A food powder containing, as a drying aid, a solid content derived from an oil-in-water emulsion obtained by emulsifying an oil and fat and an emulsifier solution.
[8] The food powder according to [7], comprising 0.2 to 20 parts by weight of fats and oils relative to 1 part by weight of the emulsifier.
[9] The food powder according to [7] or [8], wherein the solid content of the oil-in-water emulsion is 20 to 80% by weight when the food powder is 100% by weight.
[10] The food powder according to any one of [7] to [9], wherein the emulsifier is a water-soluble polymer compound.
[11] The food powder according to any one of [7] to [10], comprising a solid content derived from a plant extract.

  The method for producing a food powder of the present invention can efficiently produce a powder with low moisture because it has good drying properties. Further, the obtained powder has excellent solubility when dissolved in water and the like, and after dissolution This solution is excellent in that it has a good aroma and taste, is durable and does not feel powdery, and is therefore suitable as a seasoning with a high potency and as a powder for beverages.

  The food powder of the present invention can be obtained by drying a liquid food using an oil-in-water emulsion obtained by emulsifying oil and fat and an emulsifier solution as a drying aid.

  The drying aid of the present invention may be any oil-in-water emulsion, and can be obtained by emulsifying an oil and fat and an emulsifier solution, and can be used when drying a liquid food. For example, after the emulsifier is dissolved in water, it is emulsified by adding fat and oil, and may be mixed with liquid food. After the emulsifier is dissolved in the liquid food, it may be emulsified by adding fat and oil. Although the addition time is not particularly limited, the solid content in the oil-in-water emulsion is preferably 0.2 to 5 parts by weight, more preferably 0.3 to 4 parts by weight with respect to 1 part by weight of the solid content in the liquid food. 0.5-3 weight part is further more preferable. If the solid content in the oil-in-water emulsion is too small relative to the solid content in the liquid food, it will be difficult to function as a drying aid, and if too much, the titer of the food powder will be weak. The addition of substances that are used as general drying aids such as dextrin, sugar alcohol, and lactose and are not used for the emulsification treatment is preferably 0.5 or less relative to 1 part by weight of the solid content in the liquid food. 3 or less is more preferable, 0.2 or less is more preferable, and it is particularly preferable not to include it.

  The emulsification treatment can be performed by a general emulsification method, and examples thereof include an emulsification apparatus such as a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, a homomixer, and a homodisper, and two or more kinds of apparatuses may be combined. Moreover, it will not specifically limit if there exists fluidity at the time of an emulsification process, However, It is preferable to include a heating process before an emulsification process, for example, heating of 40-100 degreeC, 50-80 degreeC etc. can be illustrated.

  The emulsifier has an emulsifying action and is not particularly limited as long as it is a compound from which the oil-in-water emulsion of the present invention can be obtained, but is preferably a water-soluble polymer compound, more preferably an average molecular weight of 1000 or more, and an average molecular weight of 2000 or more. More preferred examples include vegetable proteins such as soybean protein, milk proteins such as casein, livestock meat proteins such as gelatin, egg proteins such as egg white, polysaccharides such as sodium octenyl succinate starch and gum arabic, and the like. These emulsifiers may be used in combination.

  Fats and oils are not particularly limited as long as the oil-in-water emulsion of the present invention is obtained, animal fats such as pork fat, chicken oil, beef tallow, fish oil, butter, soybean oil, sesame oil, peanut oil, corn oil, rapeseed oil, Examples thereof include vegetable oils such as rice oil, coconut oil, and palm oil, and hardened oil, and two or more kinds of oils may be used in combination. Moreover, it may be used in the presence of a flavoring material in advance and used as a flavoring oil. The flavoring material is not particularly limited as long as it is a material that can be scented with fats and oils, but fruits, vegetables, seeds, meats, seafood Examples include spices, spices and seasonings. The fat content in the oil-in-water emulsion composition is preferably 0.2 to 20 parts by weight, more preferably 0.3 to 15 parts by weight, and even more preferably 0.5 to 10 parts by weight with respect to 1 part by weight of the emulsifier. .

  In the present invention, a food powder is obtained by drying a liquid food containing an oil-in-water emulsion as a drying aid as a stock solution for drying. The average particle size of the oil-in-water emulsion is not particularly limited as long as the food powder of the present invention is obtained, but is preferably 5 μm or less, more preferably 3 μm or less, and even more preferably 2 μm or less. Further, the solid content in the drying undiluted solution is not particularly limited as long as the food powder of the present invention is obtained, but is preferably 5% by weight or more, more preferably 10% by weight or more, and further preferably 20 to 50% by weight. The drying method can be appropriately selected depending on the purpose from spray drying, drum drying, air drying, vacuum and / or freeze drying.

  Although the liquid food according to the present invention is not particularly limited, for example, vegetable extracts such as vegetables and fruits can be exemplified, and the plants are squeezed and extracted, and the skin, seeds, and the like are removed by filtration or the like, It may be concentrated. In addition, enzyme treatment liquids such as vegetables, fruits, beans, cereals and / or fermentation liquids, honey-containing liquids, etc. may be used, and they contain low molecular substances such as monosaccharides, disaccharides, organic acids, amino acids, etc. Then, naturally-derived liquid foods that are difficult to dry can be exemplified.

  In this invention, the said method can manufacture the food powder which is a dried product of a liquid food containing the solid content derived from an oil-in-water emulsion as a drying aid. This method has good drying properties, the resulting food powder is excellent in solubility, the solution after dissolution is good in fragrance and taste, and has an excellent effect that no powderiness is felt. The water content of the food powder is preferably 10% by weight or less, more preferably 9% by weight or less, and still more preferably 8% by weight or less. The food powder contains a solid content derived from the oil-in-water emulsion, and when the food powder is 100% by weight, the solid content of the oil-in-water emulsion is preferably 20 to 80% by weight, preferably 30 to 70%. % Is more preferable. The food powder is preferably a plant extract powder containing a solid content derived from a plant extract. When the food powder is 100% by weight, the solid content of the plant extract is preferably 20 to 80% by weight, It is more preferable to contain 30 to 70% by weight.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples. In the present invention, all percentages are by weight unless otherwise specified.

  300 g of tap water, 15 g of soy protein (Fujipro (registered trademark) F, manufactured by Fuji Oil Co., Ltd.) as an emulsifier and garlic extract (garlic extract AK-3393, solid content: 62%, Ikeda Saccharification Co., Ltd.) as a plant extract (Manufactured) After adding 130 g and heating and dissolving at 80 ° C., 60 g of refined palm oil (Fuji Oil Co., Ltd.) was added and mixed as an oil. Next, 480 g of a stock solution for drying containing an oil-in-water emulsion composition and a garlic extract was obtained by emulsification (40 MPa) using a high-pressure homogenizer. 100 g of the stock solution for drying was spray-dried under conditions of a chamber temperature of 85 ° C. to obtain 25 g of garlic extract powder (Example Product 1).

[Comparative Example 1-1]
Except not implementing an emulsification process, it processed similarly to Example 1 and obtained 480g of undiluted | stock solutions for drying containing a soy protein, refined palm oil, and a garlic extract. 100 g of the drying stock solution was spray-dried at a chamber temperature of 85 ° C., but the drying property was poor and garlic extract powder was not obtained.

[Comparative Example 1-2]
300 g of tap water, 75 g of starch decomposition product (Paindex (registered trademark) # 2, Matsutani Chemical Co., Ltd.) as a drying aid and garlic extract (garlic extract AK-3393, solid content: 62%) as a plant extract 130 g was added and dissolved by heating at 80 ° C. to obtain 480 g of a drying stock solution containing a starch degradation product and a garlic extract. By spray-drying 100 g of the stock solution for drying under the condition of a chamber temperature of 85 ° C., 25 g of garlic extract powder (Comparative product 1-2) was obtained.

[Comparative Example 1-3]
Except for using soybean lecithin (Recion (registered trademark) P, manufactured by Riken Vitamin Co., Ltd.) as an emulsifier, the same treatment as in Example 1 was carried out, and 480 g of a drying stock solution containing soybean lecithin, purified palm oil and garlic extract was used. Obtained. 100 g of the drying stock solution was spray-dried at a chamber temperature of 85 ° C., but the drying property was poor and garlic extract powder was not obtained.

  To 280 g of tap water, 45 g of sodium octenyl succinate (Emalstar (registered trademark) 500A, manufactured by Matsutani Chemical Industry Co., Ltd.) 45 g as an emulsifier was added and dissolved by heating at 80 ° C. Then, 45 g of purified palm oil was added and mixed as an oil. Next, after emulsification (40 MPa) using a high-pressure homogenizer, 135 g of tomato extract (tomato extract AK-3967, solid content: 45%, manufactured by Ikeda Saccharification Co., Ltd.) is added and mixed as a plant extract. 480 g of a stock solution for drying containing an oil-in-water emulsion composition and a tomato extract was obtained. By spray-drying 100 g of the stock solution for drying at a chamber temperature of 80 ° C., 20 g of tomato extract powder (Example product 2) was obtained.

[Comparative Example 2-1]
Except not implementing an emulsification process, it processed similarly to Example 2 and obtained 480g of undiluted | stock solutions for drying containing a sodium octenyl succinate starch, refine | purified palm oil, and a tomato extract. 100 g of the stock solution for drying was spray-dried under conditions of a chamber temperature of 80 ° C., but the drying property was poor, and tomato extract powder was not obtained.

[Comparative Example 2-2]
After adding 90 g of starch octenyl succinate (Emalstar (registered trademark) 500A) as a drying aid to 280 g of tap water and heating and dissolving at 80 ° C., a tomato extract (tomato extract AK-3967, solid content: 45) is obtained as a plant extract. %) 135 g was added and mixed to obtain 480 g of a drying stock solution containing sodium octenyl succinate starch and tomato extract. By spray-drying 100 g of the stock solution for drying at a chamber temperature of 80 ° C., 20 g of tomato extract powder (Comparative product 2-2) was obtained.

  After adding 45 g of starch octenyl succinate sodium (Emalstar (registered trademark) 500A) as an emulsifier to 230 g of tap water and heating and dissolving at 80 ° C., 45 g of purified palm oil was added as an oil and mixed. Next, after emulsification (40 MPa) using a high-pressure homogenizer, 190 g of concentrated peach turbid juice (solid content: 35%, manufactured by Nippon Fruit Processing Co., Ltd.) as a plant extract is added and mixed, so that an oil-in-water emulsion composition 500 g of a drying stock solution containing the product and concentrated peach turbid juice was obtained. 100 g of the stock solution for drying was spray-dried under conditions of a chamber humidity of 80 ° C. to obtain 25 g of peach extract powder (Example Product 3).

[Comparative Example 3-1]
Except not implementing an emulsification process, it processed similarly to Example 3 and obtained 500 g of drying stock solutions containing a sodium octenyl succinate starch, refined palm oil, and concentrated peach turbid fruit juice. 100 g of the stock solution for drying was spray-dried at a chamber temperature of 80 ° C., but the drying property was poor and peach extract powder was not obtained.

[Comparative Example 3-2]
To 230 g of tap water, 45 g each of sodium octenyl succinate starch (Emalstar (registered trademark) 500A) and starch degradation product (Paindex (registered trademark) # 2) were added as drying aids and dissolved at 80 ° C. As a result, 190 g of concentrated peach turbid juice (solid content: 35%) was added and mixed to obtain 500 g of a drying stock solution containing sodium octenyl succinate starch, a starch degradation product and concentrated peach turbid juice. 100 g of the stock solution for drying was spray-dried at a chamber temperature of 80 ° C. to obtain 25 g of peach extract powder (Comparative product 3-2).

[Evaluation test]
About the undiluted | stock solution for drying of Examples 1, 2, and 3, the average particle diameter of the emulsion particle | grains was measured using the particle size distribution measuring apparatus (SALD-2200, Shimadzu Corporation make). Moreover, about the implementation products 1-3 and the comparison products 1-2, 2-2, and 3-2, the water | moisture content was measured with the atmospheric pressure heating drying method (105 degreeC, 5 hours). Furthermore, about the implementation products 1-3, and the comparison products 1-2, 2-2, and 3-2, while evaluating the solubility at the time of making 5 g each add to 100 g hot water and making it melt | dissolve, sensory evaluation was implemented. The sensory evaluation is as follows. For each solution, the fragrance intensity, umami and richness (practical product 1, comparative product 1-2, practical product 2 and comparative product 2-2) or sweetness persistence (practical product 3 and comparative product 3). -2), and the presence or absence of powderiness was evaluated. The results are shown in Table 1.

  The emulsified particles in the drying undiluted solutions of Examples 1 to 3 are 0.68 to 1.39 μm, all of which are as fine as 2 μm or less, and by carrying out an emulsification treatment, the drying undiluted solution contains a fine emulsion. I found out. On the other hand, Comparative Examples 1-1, 2-1 and 3-1 which were not subjected to the emulsification treatment were poor in drying property even if they were the same raw materials as in Examples 1 to 3, and no food powder was obtained. It has been found that powders cannot be obtained simply by adding emulsifiers and fats and oils to a plant extract, and can be used as a drying aid by emulsifying them to give an emulsion. Moreover, although the comparative example 1-3 performed the emulsification process, drying property was bad and the food powder was not obtained. It was found that an emulsion using a water-soluble polymer compound as an emulsifier is preferable as a drying aid.

  Practical product 1 has a lower water content than garlic extract powder of comparative product 1-2, Practical product 2 has a lower water content than tomato extract powder of comparative product 2-2, and Practical product 3 has a comparative product 3-2. The water content was lower than that of the peach extract powder, and in each case, the dried product was better in drying than the comparative products. Furthermore, compared with each comparative product, the implementation product had better solubility in water. Therefore, it was found that the use of the emulsion as a drying aid has better drying properties and better solubility than the use of sodium octenyl succinate, which is a starch degradation product and / or processed starch, as a drying aid. .

  As the sensory evaluation after powder dissolution, the scents were strong for the products 1 to 3 and the comparative products 1-2, 2-2 and 3-2, but the umami and rich taste were strong for the products 1 and 2. Comparative products 1-2 and 2-2 were weak, and the sustainability of sweetness was strong in execution product 3, and comparative product 3-2 was weak. Furthermore, all of the implementation products 1 to 3 were not powdery, whereas the comparison products 1-2, 2-2 and 3-2 were all powdery. Therefore, it is better to use the emulsion as a drying aid than to use octenyl succinate sodium starch, which is a starch degradation product and / or processed starch, as a drying aid, and has a good sweetness and sustaining sweetness. And it turned out that powdery feeling is not felt.

  From the above, the plant extract requires a drying aid in pulverization, and not only simply adding emulsifiers and fats but also emulsifying treatment to form a drying aid as an oil-in-water emulsion. Furthermore, it was found that the obtained powder was excellent in solubility in water and the like, and the solution after dissolution had a good scent and taste and had an excellent effect that the powderiness was not felt.

Claims (11)

  A method for producing a food powder, comprising drying a liquid food using an oil-in-water emulsion obtained by emulsifying an oil and fat and an emulsifier solution as a drying aid.   The manufacturing method of the food powder of Claim 1 containing fats and oils 0.2-20 weight part with respect to 1 weight part of emulsifiers.   The manufacturing method of the food powder of Claim 1 or 2 whose solid content in an oil-in-water emulsion is 0.2-5 weight part with respect to 1 weight part of solid content in liquid food.   The method for producing a food powder according to any one of claims 1 to 3, wherein the emulsifier is a water-soluble polymer compound.   The method for producing a food powder according to any one of claims 1 to 4, wherein the liquid food is a plant extract.   Food powder obtained by the production method according to any one of claims 1 to 5.   A food powder comprising, as a drying aid, a solid content derived from an oil-in-water emulsion obtained by emulsifying an oil and fat and an emulsifier solution.   The food powder according to claim 7, comprising 0.2 to 20 parts by weight of fat / oil with respect to 1 part by weight of the emulsifier.   The food powder according to claim 7 or 8, comprising 20 to 80% by weight of a solid content of the oil-in-water emulsion when the food powder is 100% by weight.   The food powder according to any one of claims 7 to 9, wherein the emulsifier is a water-soluble polymer compound.   The food powder according to any one of claims 7 to 10, comprising a solid content derived from a plant extract.