JP2019071833A - Granule for food and drink, method for producing the same, quality improver for food and drink, and quality improvement method of food and drink - Google Patents

Abstract

To provide a new food material daily and easily ingestible, useful for improvement of a quality of food and drink, and useful itself as food and drink, to provide a method for producing the same, and to provide a quality improver for food and drink, and a quality improvement method of food and drink.SOLUTION: A granule for food and drink contains protein of 10 g or more, and saccharide of 20 g or less contained per 100 g. It is preferable that the granule is for freeze-dried Ganmodoki, and the food and drink is any one selected from the group consisting of baked confectionery, dairy product, liquid food, and seasoning.SELECTED DRAWING: None

Description

  The present invention relates to a granular material for food and drink, a method of producing the same, a quality improver for food and drink, and a method of improving the quality of food and drink.

  Improve food and beverage quality by improving food texture and flavor and imparting a new texture and flavor to conventional food and beverages by diversification of consumer preferences in recent years, etc. Research is being conducted. In addition, from the viewpoint of safety and health maintenance, it is required to improve food and drink using a component that can be ingested casually on a daily basis.

  So far, as a technology to improve the quality of baked goods, for example, even with high oil content such as over 60% by mass with flour, it has firm shape retention property and crispy feeling. In order to obtain a baked confectionery which is hard to break and has a good aroma, a technology using a fat and oil containing triacylglycerol in which a part of long chain fatty acid is replaced by medium chain fatty acid is proposed (for example, Patent Document 1) reference).

  In addition, as a food improving agent using seaweed, for example, a new food material derived from seaweed that has been ground and dried with a specific solution after being crushed with brown algae and dried is proposed (see, for example, Patent Document 2).

  However, the demand for food materials that can be ingested casually and used to improve the quality of food and drink, and food materials that can be used as food and drink itself is still high, and new food materials are strongly sought after It is the present condition that is done.

JP, 2015-116128, A International Publication No. 2013/054812

  An object of the present invention is to solve the above-mentioned problems in the prior art and to achieve the following objects. That is, the present invention is a novel food material which can be taken casually on a daily basis and can be used to improve the quality of food and drink, and can itself be used as a food and drink, a method for producing the same, and quality for food and drink An object of the present invention is to provide a modifier and a method of improving the quality of food and drink.

The means for solving the problems are as follows. That is,
<1> A powdery substance for food and drink characterized in that the amount of protein contained per 100 g is 10 g or more and the amount of carbohydrate is 20 g or less.
<2> The powdery material for food and drink according to <1>, which is a freeze-dried powdery material of cancerous powder.
<3> The powder for food or drink according to any one of <1> to <2>, wherein the food or drink is any one selected from the group consisting of baked goods, dairy products, liquid food, and seasonings. It is a thing.
<4> A method for producing a powder for food and drink, wherein the amount of protein is 10 g or more and the amount of carbohydrate is 20 g or less, which is contained in 100 g of the powder,
A process for producing a powdery substance for food and drink comprising the step of grinding a freeze-dried ganmo-don.
<5> A quality improver for food and drink characterized in that it contains powdery particles containing 10 g or more of protein and 20 g or less of carbohydrate, each contained in 100 g.
<6> A method for improving the quality of food or drink characterized by using the quality improver for food or drink according to <5>.

  According to the present invention, the above-mentioned various problems in the prior art can be solved, and the above-mentioned object can be achieved, and can be taken casually on a daily basis. It is possible to provide a novel food material which can be used and a method for producing the same, and a quality improver for food and drink and a method for improving the quality of food and drink.

FIG. 1 is a view showing an example of the granular material produced in Production Example 1. FIG. 2A is a view showing an example of a hot cake produced by blending the sample 1-1 in Test Example 1. FIG. 2B is a view showing an example of a hot cake produced by blending the samples 1-2 in Test Example 1. FIG. 2C is a view showing an example of a hot cake produced by blending the samples 1 to 3 in Test Example 1. FIG. 3A is a view showing an example of a cookie produced by blending the sample 2-1 in Test Example 2. FIG. 3B is a view showing an example of a cookie produced by blending the sample 2-2 in Test Example 2. FIG. 3C is a view showing an example of a hot cake produced by blending the sample 2-3 in Test Example 2. FIG. 4 is a view showing an example of powder particles further refined using the bar mix M 250 and a super grinder in Example 2.

(Particles for food and drink and method for producing the same)
There is no restriction | limiting in particular as a manufacturing method of the granular material for food-drinks of this invention, Although it can select suitably according to the objective, The manufacturing method of the granular material for food-drinks of this invention is preferable.
Hereinafter, in conjunction with the description of the method for producing food and drink powder particles of the present invention, the powder particles for food and drink of the present invention will also be described.

<Method of producing powdery and granular materials for food and drink>
The method of the present invention for producing food and drink powder particles comprises at least a pulverizing step, and may further include other steps as necessary.

<< Crushing process >>
The pulverizing step is a step of pulverizing the freeze-dried candies.

-Freeze-dried cancerous food-
There is no restriction | limiting in particular as a preparation method of the said freeze-dried cancerous lesion, Although it can select suitably according to the objective, It prepares with the freeze-dried cancer treatment step in the other process mentioned later. Is preferred.

-Grinding-
There is no restriction | limiting in particular as a method of the said grinding | pulverization, A well-known method can be selected suitably, For example, cutting, cutting, cutting etc. are mentioned. These may be carried out alone or in combination of two or more.
There is no restriction | limiting in particular as a means used for the said grinding | pulverization, A well-known apparatus can be selected suitably, For example, a food processor etc. are mentioned.
There is no restriction | limiting in particular as conditions of the said grinding | pulverization, According to the objective, it can select suitably.
The grinding may be performed in one step or in multiple steps.
The pulverized powder may be sized using a sieve.

<< Other process >>
The other steps are not particularly limited as long as the effects of the present invention are not impaired, and may be appropriately selected depending on the purpose. Examples thereof include freeze-dried and cancer-free preparation steps.

-Lyophilized cancer treatment process-
The lyophilised cancer treatment process is not particularly limited and may be appropriately selected according to the purpose, but a method comprising a cancer treatment process, a freezing treatment and a lyophilization treatment is preferred. .

--Preparation for cancer treatment--
The cancer treatment preparation process is a treatment for preparing a cancer treatment.
There is no restriction | limiting in particular as a method of preparing cancerous reeds, A well-known method can be selected suitably, For example, the method containing a raw material process, a shaping | molding process, and heat processing in oil etc. are mentioned.

  As a specific example of the said raw material process, the method etc. of stirring tofu, a soy protein, vegetable oil and fat, water, and another raw material are mentioned.

The said soybean protein may use a commercial item, and may use what was prepared.
There is no restriction | limiting in particular as usage-amount of the said soy protein, According to the objective, it can select suitably.

There is no restriction | limiting in particular as said vegetable oil and fat, According to the objective, it can select suitably, For example, a rapeseed oil etc. are mentioned. The said vegetable oil and fat may be used individually by 1 type, and may use 2 or more types together.
The vegetable oil and fat may use a commercial item, and may use what was prepared.
There is no restriction | limiting in particular as usage-amount of the said vegetable oil and fat, According to the objective, it can select suitably.

There is no restriction | limiting in particular as said water, if it can be used for foodstuffs, According to the objective, it can select suitably.
There is no restriction | limiting in particular as usage-amount of the said water, According to the objective, it can select suitably.

The tofu may be a commercially available product or may be prepared.
There is no restriction | limiting in particular as usage-amount of the said tofu, According to the objective, it can select suitably.

There is no restriction | limiting in particular as said other raw material, According to the objective, it can select suitably, For example, starch, salt, a trehalose, xylose, foodstuffs etc. are mentioned. These may be used alone or in combination of two or more.
The said other raw material may use a commercial item, and may use what was prepared.
There is no restriction | limiting in particular as usage-amount of said other raw material, According to the objective, it can select suitably.

  There is no restriction | limiting in particular as a method and conditions of the said kneading | mixing and stirring, According to the objective, it can select suitably.

The said shaping | molding process is a process which shape | molds what was obtained by the said raw material process.
There is no restriction | limiting in particular as a method of the said shaping | molding, A well-known method can be selected suitably.

The in-oil heat treatment is a process of heating the one molded by the molding process.
There is no restriction | limiting in particular as an oil used for the said in-oil heat processing, if it is edible oil, According to the objective, it can select suitably.

  There is no restriction | limiting in particular as temperature of the oil in the said heating in oil, According to the objective, it can select suitably, For example, 100 degreeC-150 degreeC etc. are mentioned.

  There is no restriction | limiting in particular as time for the said in-oil heating, According to the objective, it can select suitably, For example, 5 minutes-15 minutes etc. are mentioned.

  The in-oil heating may be performed by one-step heating, or may be performed by multi-step heating in which multi-step heating is performed at different temperatures.

--Freezing process--
The freezing treatment is a step of freezing the cancerous body before the lyophilization treatment.
There is no restriction | limiting in particular as a method of the said freezing, A well-known apparatus can be selected suitably and can be performed.
There is no restriction | limiting in particular as conditions for the said freezing, According to the objective, it can select suitably, For example, the conditions of -35 degreeC, etc. are mentioned.

--Lyophilization treatment--
The lyophilization process is a process of lyophilizing the cancerous body.

There is no restriction | limiting in particular as a method of the said lyophilization | freeze-dry, A well-known apparatus can be selected suitably and can be performed.
There is no restriction | limiting in particular as conditions for the said lyophilization, According to the objective, it can select suitably, For example, conditions, such as initial temperature: -30 degreeC, final temperature: 20 degreeC, drying time: 28 hours, are mentioned. .

  According to the method of the present invention for producing food and drink particulates, the food and drink particulates of the present invention can be efficiently and simply produced.

<Particles for food and drink>
The granular material for food and drink of the present invention contains at least a protein and a carbohydrate, and further contains other components as necessary.

<< Protein >>
The amount of protein contained in 100 g of the food and drink powder is not particularly limited as long as it is 10 g or more, and can be appropriately selected according to the purpose, but 20 g or more is preferable, and 35 g or more is more preferable. preferable. If the amount of protein contained in 100 g of the food and drink powder is less than 10 g, the feeling of volume may be insufficient. On the other hand, it is advantageous at the point which is more excellent in volume feeling that the quantity of the protein contained per 100 g of said granular materials for food-drinks is in a preferable range.

<< Sugar >>
The amount of carbohydrate contained in 100 g of the powder for food and drink is not particularly limited as long as it is 20 g or less, and can be appropriately selected according to the purpose, but 15 g or less is preferable, and 12 g or less More preferable. When the amount of carbohydrate contained in 100 g of the powder for food and drink exceeds 20 g, the amount of carbohydrate taken into consideration may affect the casual intake of food and drink. On the other hand, if the amount of carbohydrate contained in 100 g of the powder for food and drink is within the preferable range, it is advantageous in that the amount of intake of carbohydrate is small and food and drink can be ingested casually. .

<< Other ingredients >>
The other components are not particularly limited as long as the effects of the present invention are not impaired, and may be appropriately selected according to the purpose. Examples thereof include water, lipids, ash, dietary fiber, and salt.

-Salinity-
The amount of salt (hereinafter, sometimes referred to as "salt equivalent equivalent") contained in 100 g of the food and drink powder particles is not particularly limited and may be appropriately selected depending on the purpose. 1.7 g or less is preferable, 1.5 g or less is more preferable, and 1.4 g or less is particularly preferable. When the amount of salt contained per 100 g of the food and drink powder particles exceeds 1.7 g, the intake of the salt may be anxious and affect the casual intake of the food and drink. On the other hand, if the amount of salt contained in 100 g of the powder for food and drink is within the preferable range, the amount of intake of salt is small, and it is advantageous in that food and drink can be ingested casually.

-Moisture-
There is no restriction | limiting in particular as a quantity of the water | moisture content contained per 100 g of said granular materials for food-drinks, According to the objective, it can select suitably, For example, 0.5 g-2.0 g etc. are mentioned.

-Lipid-
There is no restriction | limiting in particular as a quantity of the lipid contained per 100g of said granular materials for food-drinks, According to the objective, it can select suitably, For example, 30g-50g etc. are mentioned.

-Ashes-
There is no restriction | limiting in particular as an amount of the ash content contained per 100 g of said granular materials for food-drinks, According to the objective, it can select suitably, For example, 1 g-5 g etc. are mentioned.

-Dietary fiber-
There is no restriction | limiting in particular as amount of the dietary fiber contained per 100 g of said granular materials for food-drinks, According to the objective, it can select suitably, For example, 1 g-5 g etc. are mentioned.

  There is no restriction | limiting in particular as an analysis method of the quantity of each component contained per 100 g of said granular materials for food-drinks, A well-known method can be selected suitably.

  The said granular material for food-drinks means a granular or powdery thing. As the above-mentioned granular material for food and drink, the granular material produced by pulverization of freeze-dried candies is preferable.

  There is no restriction | limiting in particular as a shape, a structure, a magnitude | size, and weight of the said granular material for food-drinks, unless the effect of this invention is impaired, According to the objective, it can select suitably.

-Food and Beverage-
There is no restriction | limiting in particular as food and drink made into the object of the said granular material for food-drinks, Although it can select suitably according to the objective, It selects from the group which consists of baked confectionery, dairy products, liquid food, and a seasoning. Any one is preferred.

There is no restriction | limiting in particular as said baked confectionery, According to the objective, it can select suitably, For example, a hot cake, a sponge cake, a castella, a cookie, a biscuit, a cracker, saburé, pie, wafers etc. are mentioned.
In the baked confectionery, the granular material for food and drink can be used, for example, by being blended in the dough of the baked confectionery.

There is no restriction | limiting in particular as said dairy products, According to the objective, it can select suitably, For example, a yogurt, a milk beverage, a cream etc. are mentioned.
In the said dairy product, the said granular material for food-drinks can be used, for example, by adding to the manufactured dairy product.

There is no restriction | limiting in particular as said liquid food, According to the objective, it can select suitably, For example, what is used as hospital food, care food, baby food, constitution improvement food etc. is mentioned.
In the liquid food, for example, the granular material for food and drink is mixed with a liquid such as water to make itself a liquid food, added to a raw material for liquid food, or added to a manufactured liquid food Can be used.

There is no restriction | limiting in particular as said seasoning, According to the objective, it can select suitably, For example, sprinkle, a consome, a soy sauce, a sauce, a dressing, mayonnaise, mayonnaise-like seasoning, a roux, a noodle soup etc. are mentioned.
In the said seasoning, the said granular material for food-drinks can be used as a seasoning itself, mix | blending with the raw material of a seasoning, or adding to the manufactured seasoning, for example.

  The granular material for food and drink according to the present invention is a novel food material which can be ingested casually on a daily basis, can be used for improving the quality of food and drink, and can itself be used as food and drink. Therefore, it can be suitably used as the above-described food and drink, and a quality improver for food and drink described later.

(Quality improver for food and drink, and quality improvement method for food and drink)
<Quality improver for food and drink>
The quality improver for food and drink of the present invention contains at least 10 g of protein and at least 20 g of carbohydrate per 100 g, and further contains other substances as needed. Contains ingredients.

<< Powdered material >>
The above-mentioned powdery particles containing 10 g or more of protein and 20 g or less of carbohydrate contained in 100 g of the powder are described in the above-mentioned item (Particles for food and drink and its production method) The same as <powder and particulates for food and drink>.

  There is no restriction | limiting in particular as content in the quality improver for food-drinks of the said granular material, According to the objective, it can select suitably. The said food-drinks quality improvement agent may consist only of the said granular material.

<< Other ingredients >>
As the other components, components which can be used for food and drink can be appropriately selected and used as long as the effects of the present invention are not impaired.
There is no restriction | limiting in particular as content in the food-drinks quality improvement agent of the said other component, According to the objective, it can select suitably.

<< Food and Beverage >>
There is no restriction | limiting in particular as food-drinks which the said food-drinks quality improvement agent makes object according to the objective, It can select suitably, For example, it mentioned above (powdered substance for food-drinks, and its manufacturing method) The same thing as -food-drinks- described in the item of powder particles for food-drinks etc. is mentioned.

<Method to improve the quality of food and drink>
There is no restriction | limiting in particular as a quality improvement method of the said food-drinks, as long as it uses the quality improver for food-drinks of this invention, According to the objective, it can select suitably.

<< How to use >>
There is no restriction | limiting in particular as a usage method of the said food-drinks quality improvement agent, According to the objective, it can select suitably, For example, the method of mix | blending with the raw material of food-drinks, the method of adding to manufactured food-drinks etc. Can be mentioned.
As a manufacturing method of the said food-drinks, except using the said quality improver for food-drinks, a well-known method can be selected suitably.

According to the said food-drinks quality improvement agent, the quality of food-drinks can be improved.
In the present invention, the improvement of the quality of food and drink refers to the improvement of the texture, taste, appearance, physical properties, etc. of conventional food and drink, and the new texture, taste, appearance, physical property, etc. of conventional food and drink. Say or give.
As shown in the column of the embodiment described later, according to the food and drink quality improving agent, for example, the volume after baking of the food and drink is increased, and the food and drink have a mouth-feeling texture and a fluffy texture. It is possible to impart texture and fragrant taste such as rough texture and to control the color of food and drink.

  Hereinafter, the present invention will be more specifically described based on examples and the like, but the present invention is not limited to these examples and the like.

(Production Example 1)
<Frozen cancer preparation process>
-Treatment for cancer treatment-
As the cancer remedy, a squash (trade name) manufactured by Haeiwaku Tofu Co., Ltd. was used.

-Freezing process-
Using a cooling device (FCS-BCO7NA, manufactured by Sanyo Denki Co., Ltd.), the above cancer was frozen at -35 ° C. (Standard: mass 1 g, diameter 15 mm, thickness 8 mm to 9 mm).

-Lyophilization treatment-
Using the freeze vacuum dryer (FD-550R, manufactured by Tokyo Rika Kikai Co., Ltd.), dry the above-mentioned frozen cancer patch under the conditions of initial temperature: -30 ° C, final temperature: 20 ° C, drying time: 28 hours I got freeze-dried cancer.

<Crushing process>
The freeze-dried candies were crushed with a food processor (PS-3000S, manufactured by Chubu Corporation) to obtain freeze-dried candies powder. An example of the said granular material is shown in FIG.

<Component analysis>
About the granular material obtained by manufacture example 1, the analysis of the amount of each component contained per 100g was entrusted to general foundation corporation | Co., Ltd. food analysis center, and was performed. The results are shown in Table 1.

  From the results in Table 1, it is found that the amount of protein contained in 100 g of protein of the powder of Production Example 1 is as high as 10 g or more, and the amount of carbohydrate contained in 100 g is as low as 20 g or less. Was confirmed.

(Test Example 1: Hot Cake)
The hot cake was produced by the method described in Table 2 by a conventional method.

FIG. 2A shows an example of a hot cake prepared with the composition of sample 1-1, and FIG. 2B shows an example of a hot cake prepared with the composition of sample 1-2 in FIG. 2A. It is shown in FIG. 2C.
From FIGS. 2A to 2C, in Samples 1-2 and 1-3 in which the powdery particles of Production Example 1 were blended, the dough was 2 in comparison with Sample 1-1 in which the powdery particles of Production Example 1 were not blended. It was about doubled.

  Moreover, when each hot cake was eaten, in the samples 1-2 and 1-3 in which the powdery particles of Production Example 1 were blended, a glutinous texture and a fluffy texture were felt, and a flavor was also felt. The

  Therefore, it was shown that the texture and taste of the hot cake can be improved by blending the powder of Preparation Example 1.

(Test Example 2: Cookie)
Cookies were prepared by the method described in Table 3 by a conventional method.

FIG. 3A shows an example of the cookie produced by the composition of sample 2-1, FIG. 3B shows an example of the cookie produced by the composition of sample 2-2 in FIG. 3C, and FIG. 3C shows an example of the cookie produced by the formulation of sample 2-3. Show.
From FIGS. 3A to 3C, in Samples 2-2 and 2-3, in which the powder of Production Example 1 was blended, compared with Sample 2-1, in which the powder of Powder of Production Example 1 was not blended, the color was burnt. It was getting darker. Therefore, it was considered that the baking color can be adjusted by using the powder of Production Example 1.

  Moreover, when each cookie was eaten, in the sample 2-2 and 2-3 which mix | blended the granular material of manufacture example 1, the texture which was jerky was felt, and the aroma was also felt. The texture and aroma of the crumbly texture were felt more strongly in the case of Sample 2-3 in which the compounding amount of the powdery particles in Production Example 1 was large.

  Therefore, it was shown that the baking color, texture and taste of cookies can be improved by blending the powder of Preparation Example 1.

(Example 1: Yogurt)
The granular material of Production Example 1 was subjected to yogurt to prepare a yoghurt to which the granular material was added.
When eating the yoghurt to which the said granular material was added, the texture of the said granular material became a good accent. Moreover, the sour taste of yogurt and the aroma of the said granular material match | combined well.
Therefore, it was shown that the texture and taste of yoghurt can be improved by blending the powder of Production Example 1.

(Example 2: fluid food)
The powder and granular material of Production Example 1 was further pulverized using Barmix M250 and Super Grinder (manufactured by Cherry Terrace Co., Ltd.). An example of the said granular material is shown in FIG.
Each liquid food was prepared by mixing 3 g of the granular material with 30 g of each beverage described below.
-Beverage-
-Banana I (One banana I every morning, made by Elby Co., Ltd.)
・ Rice bran sweet sake (Morinaga's gentle rice bran sweet sake, made by Morinaga Seika Co., Ltd.)
・ Green smoothie (Green smoothie, manufactured by Nippon Luna Co., Ltd.)
When each liquid food was eaten, a fragrant flavor was felt in any of the liquid food, and it became an easy-to-eat liquid food.
Therefore, it was shown that it can be set as a fluid food excellent in flavor by using the said granular material.

(Example 3: Seasoning)
<Fried rice>
One egg, 100 g of cooked rice, a little sesame oil and salt and pepper, and 20 g of the powder of Preparation Example 1 were fried to prepare a fried rice. In addition, the said granular material was put into the last.
When eating the fried rice to which the said granular material was added, the savory flavor was felt.

<Salad>
The granular material of Production Example 1 was topped on a salad of raw vegetables.
When eating the salad topped with the powdery material, a savory flavor was felt, and the crisp texture was a good accent.

  Therefore, it was shown that the powdery particles of Production Example 1 can also be used as a seasoning.

The granulated product for food and drink of the present invention is a high protein and low sugar, and can be casually taken on a daily basis. In addition, the granulated material for food and drink can be used to improve the quality of various food and drink, or can be used as an excellent food and drink with excellent quality.

Claims (6)

  A powdery substance for food and drink, wherein the amount of protein contained per 100 g is 10 g or more and the amount of carbohydrate is 20 g or less.   The granular material for food and drink according to claim 1, which is a freeze-dried ginseng-like granular material.   The powder or granular material according to any one of claims 1 to 2, wherein the food or drink is any one selected from the group consisting of baked goods, dairy products, liquid food, and seasonings. A method for producing a powder for food and drink, wherein the amount of protein is 10 g or more and the amount of carbohydrate is 20 g or less, which is contained in 100 g of the powder.
A process for producing a powdery substance for food and drink, comprising the step of grinding a freeze-dried ganmo-don.   A quality improver for food and drink characterized in that it comprises a powder or granular material containing 10 g or more of protein and 20 g or less of carbohydrate per 100 g.   A method for improving the quality of food or drink characterized by using the quality improver for food or drink according to claim 5.