JP2019118297A - Texture maintenance method during restoring dried materials contained in block-like instant food composition - Google Patents

Abstract

To provide a block-like instant food composition containing dried materials having size 5 mm square or more, of which texture is maintained even after restoring, and a texture maintenance method or the like after restoring the materials.SOLUTION: By making a configuration in which dried materials with size of 5 mm square or more are packaged and solidified in ordinary temperature solidified oil and fat in which powdery raw materials exist with mixing and dispersing at an insoluble state, a block-like instant food composition including dried materials without need for stewing cooking, taken by dissolution by a solvent heated to 90°C or higher, and maintaining texture of the materials after restoring can be provided.SELECTED DRAWING: None

Description

  The present invention relates to a method for maintaining texture and the like when hot water is returned to a drying ingredient contained in a block-shaped instant food composition. Specifically, a method for maintaining the texture of the relatively large dry ingredients contained in a block-shaped instant food composition which is dissolved and eaten by a solvent heated to 90 ° C. or higher without the need for simmering and cooking, The present invention relates to a block-shaped instant food composition and the like with a relatively large drying ingredient in which the texture after returning is maintained.

  Instant food, which is a very handy food that can be eaten immediately after pouring hot water or in just a few minutes, has a large market, and in particular, instant soups containing large ingredients have high consumer needs. And about the drying ingredient contained in such instant soup etc., the quick restorability by boiling water is usually required.

  However, for some drying ingredients, there is a problem that can not be solved only by pursuing quick recovery by hot water. For example, dried bread (cruton) and cereal foods are required to have a crispy texture even in a soup after reconstitution, and drying of oily foods (tempura, cutlet, fried chicken, croquettes, etc.) The ingredients are required to have a crispy texture in the batter even in the soup after the hot water return, and the meat and the like in the contents are required to have a juicy texture that is moderately restored.

  In addition, about the food texture maintenance after the hot water return of the dry bread in instant soup etc., the method of using the dry bread which oil-immersed is known. However, it is also known that this method alone does not provide a sufficiently satisfactory effect, and thus, the dried bread is coated with oil or starch solution to form a film, and then the powdered starch is immobilized. A method (Patent Document 1), a method of blending dry powder of onion with dried bread (Patent Document 2), and the like have also been proposed.

  It is possible to apply the method in the above-mentioned drying pan also when it is asking for maintenance of food texture after hot water return also about drying ingredients other than this, but the variation of an effect comes out by the kind of ingredients etc. is expected. In addition, with regard to dried oil-like foods (drying ingredients for oil-like foods), it is required that the batter maintain a crisp texture and that the contents have appropriate reversibility. It is assumed that the solution by bread is difficult.

  Among such background art, in the industry, in instant soups and the like including relatively large drying ingredients such as dried oil-like foods and dried breads, the texture of the ingredients after hot water keeping is maintained in a preferable state. It is thought that the development of the method etc. is desired.

Japanese Patent Application Laid-Open No. 2002-051692 Unexamined-Japanese-Patent No. 2017-038564

  The present invention provides a block-shaped instant food composition containing a drying ingredient having a size of 5 mm square or more, which maintains its texture even after hot water return, a method for maintaining the texture after hot water return of the ingredient, etc. The purpose is

  In order to achieve the above object, the inventors of the present invention conducted intensive studies, and as a result, drying ingredients having a size of 5 mm square or more were included and fixed in the room temperature solidified fats and oils in which powder raw materials are mixed and dispersed in an insoluble state. By making the composition into a stabilized structure, it is possible to dissolve and eat with a solvent heated to 90 ° C. or more without requiring cooking, and a block-shaped instant containing a drying material in which the texture of the ingredients after hot water return is maintained The inventors have found that a food composition can be obtained and completed the present invention.

That is, the embodiment of the present invention is as follows.
(1) A drying ingredient with a size of 5 mm square or more is included / immobilized in a room temperature solidified fat and oil in which powdery raw materials are mixed and dispersed in an insoluble state, heating is performed at 90 ° C. or more without requiring cooking. A block-shaped instant food composition containing a drying ingredient, wherein the texture of the ingredient after the hot water return is maintained, which is characterized in that it is dissolved and eaten with the solvent.
(2) The composition according to (1), wherein the median diameter of the powdered raw material is 400 μm or less, preferably 300 μm or less, more preferably 260 μm or less.
(3) The composition according to (1) or (2), wherein the fat and oil content in the composition is 20% by weight or more, more preferably 30% by weight or more.
(4) The drying ingredient having a size of 5 mm square or more is a dried oil-like food (dried material of fried food) or a dried bread, as described in any one of (1) to (3) Composition of
(5) The composition according to any one of (1) to (4), which is a blocky instant soup.
(6) A drying ingredient having a size of 5 mm square or more is included in a room temperature solidified fat and oil in which undried powdery raw materials are mixed and dispersed in an insoluble state, which is solidified to solidify the drying ingredient in the fat and oil A hot water of a drying ingredient in a block-shaped instant food composition which is dissolved in a solvent heated to 90 ° C. and eats without immobilizing it into a block-shaped instant food composition and which does not require sterilizing and cooking How to maintain the texture after returning.
(7) The method according to (6), wherein the solidified fat at room temperature is used in which powdered raw materials having a median diameter of 400 μm or less, preferably 300 μm or less, more preferably 260 μm or less are mixed and dispersed in an insoluble state.
(8) The method according to (6) or (7), wherein the fat and oil content in the composition is 20% by weight or more, more preferably 30% by weight or more.
(9) The drying ingredient having a size of 5 mm square or more is a dried oil-like food (dried product of fried food) or a dried bread, as described in any one of (6) to (8). the method of.
(10) The method according to any one of (6) to (9), characterized in that the texture after hot water reconstitution for 1 to 5 minutes (particularly 3 minutes) is maintained.

  According to the present invention, in a block-shaped instant food composition which is dissolved and eaten by a solvent heated to 90 ° C. or higher without boiling and cooking, the size of the block is the hot water return of the drying ingredients of 5 mm square or more. The texture of the back (especially after 1 to 5 minutes of hot water return) is maintained. For example, in dry bread etc., the crispy texture can be maintained even after rehydration, and in the dry oil-like food, the crispiness of the batter can be maintained and the contents can be restored to an appropriate texture.

The external appearance of the block-shaped instant soup (upper stage) of this invention manufactured in Example 3 and the solid roux for simmering cooking (lower stage) is shown (drawing substitute photograph). About the block-shaped instant soup (right side) and simmering solid roux (left side) of the product of the present invention prepared in Example 3, the state of the soup and dried bread after 3 minutes of hot water injection / stirring (upper stage), and the hot water injection -The state (lower part) of the dry bread after 5 minutes and 30 seconds of stirring is shown (drawing substitute photograph). Appearance of the dry bread-containing block-shaped instant soup prepared in Example 4 (uppermost stage: standard size 13 mm for the dried bread on the right side, standard size 10 mm for the dried bread on the left side), state after hot water pouring and stirring 3 minutes (middle stage) And the state (lower step) after hot water injection and stirring 5 minutes is shown (drawing substitute photograph). Appearance of blocky instant soup containing FD potato or VF potato croutons prepared in Example 4 (top row: FD potato standard size from the left side: 4.8 mm, 7.5 mm, 15 mm, VF potato croutons), hot water injection / stirring 3 minutes The subsequent state (the middle row: FD potato standard size 4.8 mm, 7.5 mm from the left, the bottom row: FD potato standard size 15 mm from the left side, VF potato croutons) (drawing substitute photograph). The state (The FD pumpkin reference | standard size 3 mm, 7.5 mm from the left side) of hot water pouring and stirring 3 minutes of block-shaped instant soup containing FD pumpkin produced in Example 4 is shown (drawing substitute photograph).

  The present invention relates to a block-shaped instant food composition including a drying ingredient having a size of 5 mm square or more, which maintains its texture even after hot water return, and a method for maintaining the food texture after hot water return of the ingredient In the present invention, a blocky instant food composition which is dissolved in a solvent heated to 90.degree. C. or higher and consumed without requiring cooking is either immediately after dissolving in water or hot water, or for several minutes. It means something that can be eaten (for example, 1 to 5 minutes). That is, solid roux which is dissolved and eaten by cooking by heating and cooking for more than a few minutes is not included in the present invention. The present invention is very suitably applied to a block-shaped instant soup (for example, stew, chowder, borscht, fondue etc.) containing a large amount of oil and fat, but food other than instant soup (confectionery, dessert, seasoning (dressing, It is applicable also to source etc.).

  In the present invention, drying ingredients having a size of 5 mm square or more are included and fixed in a room-temperature solidified fat and oil obtained by mixing and dispersing non-hydrolyzed powdered raw materials in an insoluble state to form a block-like instant food composition. In particular, it is preferable to immobilize the cold-solidified fat so as to completely wrap the entire drying ingredient. As this drying ingredient, one or more selected from freeze-dried dried processed flour, meats, fish, seafood, vegetables, mushrooms, beans, fruits and the like from hot-air drying, vacuum drying, microwave drying, frying, vacuum frying Examples are those obtained by the production method of the present invention, but in particular, it is more preferable to use dried bread (cruton), cereal foods (cookies, granola etc.), battered dried oil-like foods (dried foods of fried food prepared by frying). It is effective. In addition, since the effect of the present invention can not be sufficiently exhibited if the size of the drying ingredient is too small, the size is 5 mm square or more, preferably 7.5 mm square or more as a square shape, a spherical shape or a shape close to these. Use the one. In addition, even if it is a thing somewhat different from these shapes, the thing (The height, width, thickness, etc. are 5 mm or more) equivalent to these is a drying ingredient material of 5 mm square or more in the size of the present invention. Is included.

  Further, as the normal temperature solidified fat and oil, fats and oils which are solid at normal temperature (about 10 to 40 ° C.) are used, and shortening, margarine, butter, hardened palm oil and the like are exemplified. The blending ratio of fats and oils is preferably 20% by weight or more in the block-like instant food composition, more preferably 25% by weight or more, and more preferably about 30 to 90% by weight, for example.

  Furthermore, powdered raw materials can be used as long as they can be used for food and can be processed into powders, for example, sodium chloride, saccharides (sugar, glucose, maltose, trehalose, lactose, oligosaccharide, dextrin, etc.), starch , Cereals, seasonings (amino acids, organic acids, nucleic acids, etc.), protein hydrolysates, polysaccharides (such as dietary fiber), vegetable powders, vegetable extracts, meat powders, meat extracts, fish and shellfish powders, seafood extracts, spices, Oils, dairy products, yeast extract, vitamins, minerals (such as calcium and iron), flavoring agents, coloring agents, sweeteners, etc. are shown. In particular, in consideration of enhancing immediate solubility, it is effective to blend one or more selected from lactose, maltose, creaming powder, indigestible dextrin, and modified starch.

  And although such powdery raw materials are mixed and dispersed in normal temperature solidified fats and oils without using water, the powdery raw materials are ground, granulated, sized, etc. to obtain the median diameter (powder When the particle size is divided into two groups, it is more preferable to set the particle diameter equal to or less than 400 μm, for example, 300 μm or less, and further preferably 260 μm or less. Use of a powdery raw material having a larger median diameter may adversely affect the solubility and moldability of the block-like instant food composition.

  In the present invention, although a very small amount of liquid raw material (flavor, normal temperature liquid oil and the like, etc.) can be used, addition and blending of the liquid raw material are not essential. Although it is possible to use wheat flour, it does not use wheat flour as an essential raw material like simmering solid roux, and therefore, a certain amount of water as seen in the manufacture of simmering solid roux The step of mixing and cooking the pasty flour and fat is not essential.

  In addition, the shape of the food composition of the present invention is block-like (a block or a shape similar thereto), and it is preferable to use a relatively thin plate-like block. For example, in the case of one person serving 150 to 200 ml of hot water supply, the vertical and horizontal lengths are less than 15 cm, preferably about 3 to 10 cm, and the height is 5 cm or less, preferably 3 cm or less, for example 1.0 to 2. A block of about 5 cm is exemplified. The size may be designed by conversion with reference to the above range for the number of people and the amount of hot water supply other than this. The present invention does not include food compositions in the form of powders or the like in the form of granules or chips.

  The block-like instant food composition thus obtained is characterized in that it can be dissolved and eaten by a solvent heated to 90 ° C. or higher without the need for cooking. For example, it can be completely dissolved by holding it in 150 to 200 ml of hot water of 90 ° C. or more for 1 to 5 minutes (stirring if necessary), and the texture of the ingredients after hot water return is maintained. In addition, the present invention is also characterized in that the oil and fat content can be increased in such quick-dissolving high block-type instant food composition, and it is noted in terms of general cooking solid roux and health-oriented. The problem to be solved and the effects to be achieved differ greatly from the low-fat foods being used.

  In the present invention, “powdery raw material is mixed and dispersed in the insoluble state in ordinary temperature solidified fat and present” means that water is added to the water-soluble powdery raw material to form a paste without hydrolyzing the powdery raw material. Meaning that it is mixed and dispersed in normal temperature solidified fat and oil (a state where the fat and oil are not chemically bonded or molecularly associated), and water is added to make a paste-like raw material mixed in the fat or oil The status obtained is excluded. However, the use of a small amount of liquid material is not excluded.

  Hereinafter, although the example of the present invention is described, the present invention is not limited only to these examples, and various modifications of these are possible within the technical concept of the present invention.

  The following tests were carried out to confirm the texture of the various drying ingredients contained and immobilized in the block-shaped instant food composition of the present invention after hot water reconstitution.

  A tray container is mixed and dispersed in an insoluble state at room temperature solidified vegetable oil (hardened palm oil) in which a prescribed amount of pulverized powdery raw material (median diameter: 260 μm or less) having a prescribed amount is dissolved in the formulation described in Table 1 below. Fill in, add dry ingredients (Tacos chips, cookies, granola, instant bag noodles, dry bread, dry pie, FD, and add FD and FD, chisel, FD croquettes, each 5 mm square or more in size) Then, it cooled in a refrigerator for 1 hour or more, and manufactured block-shaped instant soup. In addition, tacos chips are products of Japan Fritore Co., Ltd., cookies are products of Bourbon products, cookies of granola are products of Calbee, products of instant bag noodles are products of Nisshin Foods Co., Ltd. products of drying Nisshin Foods Co., Ltd. All ingredients (FD) were prepared by drying frozen products of Nichirei Co., Ltd. using a freeze dryer (Kyowa Vacuum Technology Co., Ltd.).

  Then, a hot water return test was carried out on the block-shaped instant soup thus obtained, and a product obtained by simply mixing each of the above-mentioned drying ingredients and the above-mentioned powdered raw material (powder soup) as a comparison. Specifically, these were put in a container, 200 ml of hot water was poured and stirred for 3 minutes, and then the texture of each ingredient was evaluated sensoryally by a plurality of trained panelists (the crunchy or crisp texture remained) If it is ○, if the texture does not remain ×).

  The results are shown in Table 2 below. From these results, it was revealed that the blocky instant soup of the present invention still had a crispy or crispy texture than the case of simply mixing it with the powder soup for any of the ingredients. In particular, with regard to FD ingredients that are dried products of oil-based foods, the present invention provides adequate recovery of the contents while maintaining a crisp texture of the batter, while all are preferred textures. The texture of the batter mixed with the powder soup was extremely poor, and the juicy feeling of the contents was not sufficient.

  In order to compare and confirm the texture after the hot water return of the block-shaped instant food composition of this invention, and the fats-and-oils penetration ingredient material which is a prior art, the following tests were implemented.

  A tray container is mixed and dispersed in an insoluble state at room temperature solidified vegetable oil (hardened palm oil) in which a specified amount of pulverized powdery raw material (median diameter 260 μm or less) of a specified amount is dissolved in the composition described in Table 3 below. And dried in a pan (size 5 mm square or more) and cooled in a refrigerator for 1 hour or more to produce a block-shaped instant soup. Separately, the dried bread is immersed for 60 minutes in a commercial cold liquid vegetable oil (manufactured by Nisshin Oillio Co., Ltd.) for 60 minutes, and this oil-penetrating dried bread and the following powdery raw material (powder soup) are simply mixed. Also made.

  And the hot water return test was implemented about what obtained the block-shaped instant soup and fats-and-oils permeation dried bread, and what mixed the powder soup simply. Specifically, these were put in a container, 200 ml of hot water was poured and stirred for 3 minutes, and then the texture of each ingredient was evaluated sensoryally by a plurality of trained panelists (the crunchy texture remains If it is ○, that texture does not remain ×).

  The results are shown in Table 4 below. First of all, hot water penetrated into the inside of the fat and oil penetration and drying pan, and the pan immediately faded. On the other hand, it was revealed that the dried bread in the block-shaped instant soup which is the product of the present invention maintains a crispy texture even after 3 minutes in hot water reconstitution.

  In order to compare and confirm the texture of the ingredients contained in the blocky instant food composition of the present invention and the ingredients included in the solid cooking roux prepared by boiling and heating, the following tests were conducted.

  After mixing and dispersing in an insoluble state the normal temperature solidified vegetable oil and fat (hardened palm oil) in which a specified amount of ground powdered raw material (median diameter 260 μm or less) is dissolved in the specified amount, in the formulation described in Table 5 right side The mixture was filled in a container, dried bread (size 5 mm square or more) was added thereto, and cooled in a refrigerator for 1 hour or more to produce a block-shaped instant soup (FIG. 1). In addition, a roux prepared by subjecting the composition described on the left side of Table 5 below to hydrolytic heat treatment was prepared, dried bread (size 5 mm square or more) was added thereto, and then cooled in a refrigerator for 1 hour or more to prepare solid roux for cooking. (Figure 1).

  And the hot water return test was implemented about the obtained block-shaped instant soup and the solid roux for stewed cooking. Specifically, they are put in a container, 200 ml of hot water is poured and stirred for 3 minutes, and then it is made soluble by multiple trained panelists (x if large clumps remain, x if no clumps remain) O) and the texture of each ingredient (O when crunchy texture remained, x when no texture remained) were evaluated visually and sensoryally.

  The results are shown in Table 6 below and FIG. First of all, with regard to solubility, blocky instant soup is poured into hot water and kept stirring and dissolves after about 3 minutes, while boiling solid cooking roux dissolves to a certain extent than blocky instant soup. It took a long time of about 2 minutes and 30 seconds and could not be sufficiently dissolved (FIG. 2, left side). Moreover, about the texture of the dried bread of ingredients, the texture which was crunchy all remained and it was favorable, but about the solid roux for cooking, when left for a long time, the ingredients are too hot to return, and the food The feeling was gone.

  The following tests were carried out to confirm the relationship between the size of ingredients in the blocky instant food composition of the present invention and the texture after hot water reconstitution.

  A tray container is mixed and dispersed in an insoluble state at room temperature solidified vegetable oil (hardened palm oil) in which a specified amount of pulverized powdery raw material (median diameter 260 μm or less) of a specified amount is dissolved in the formulation described in Table 7 below. Fill in, add various size drying ingredients (drying pan, vacuum fry (VF) potato crouton, FD potato, FD pumpkin: Table 8 below), and then cool in the refrigerator for 1 hour or more and block instant soup Manufactured. In addition, FD pumpkin used freeze-drying and freeze dryer (Kyowa Vacuum Technology Co., Ltd.) and produced frozen raw material about frozen potato and VF potato crouton using an in-house product raw material using a commercial item, and FD potato. Moreover, the size of the ingredient measured the height, width, and thickness of each ingredient (N = 20), and confirmed and set the minimum and the maximum size.

  And the hot water return test was implemented about various block-like instant soups obtained. Specifically, these were put in a container, 200 ml of hot water was poured and stirred for 3 to 5 minutes, and then the texture of each ingredient was evaluated sensoryally by a plurality of trained panelists (the crunchy texture remains) If it is ○, if the texture does not remain ×).

  The results are shown in the following Table 9 and FIGS. 3 to 5 (FIG. 3: dried bread, FIG. 4: VF potato croutons and FD potato, FIG. 5: FD pumpkin). From this result, if the size of the ingredients is too small, the blocky instant soup hardly leaves a crispy texture after hot water return, and if the ingredients correspond to a size of 5 mm square or more, it is considered as crisp even after hot water return It has become clear that the texture remains (in particular, if it is about 13 mm square, the crunchy texture remains even after 5 minutes of boiling back). The comparison of VF potato croutons and FD potatoes also revealed that oil-coated VF potato croutons have greater texture retention and strength.

  From the above, after 3 to 5 minutes of hot water reconstitution, the drying ingredients with a size of 5 mm square or more are included / immobilized in the room temperature solidified fat and oil in which the powdery raw materials are mixed and dispersed in an insoluble state. It has been shown that it is possible to obtain a block-shaped instant food composition containing a drying ingredient, which maintains the texture of the ingredients and has high solubility.

  The present invention is summarized as follows.

  The present invention provides a block-shaped instant food composition containing a drying ingredient having a size of 5 mm square or more, which maintains its texture even after hot water return, a method for maintaining the texture after hot water return of the ingredient, etc. The purpose is

  And by setting it as a configuration in which the drying ingredients having a size of 5 mm square or more are included and fixed in the room temperature solidified fat and oil in which the powdery raw materials are mixed and dispersed in an insoluble state, boiling cooking is not necessary, 90 It is possible to provide a block-shaped instant food composition containing a drying ingredient in which the texture of the ingredient after hot water reconstitution is maintained, which is dissolved and eaten by a solvent heated to a temperature of at least ° C.

Claims (10)

  A solvent heated at 90 ° C or higher, which contains drying ingredients of 5 mm square or more in size and is contained and fixed in the room-temperature solidified fats and oils in which powdery raw materials are mixed and dispersed in an insoluble state. A block-shaped instant food composition containing a drying ingredient, which is characterized in that it is dissolved and eaten.   The composition according to claim 1, wherein the median diameter of the powdered raw material is 400 μm or less.   The composition according to claim 1 or 2, wherein the fat and oil content in the composition is 20% by weight or more.   The composition according to any one of claims 1 to 3, wherein the drying ingredient having a size of 5 mm square or more is a dried oily food or a dried bread.   The composition according to any one of claims 1 to 4, which is a blocky instant soup.   A drying ingredient having a size of 5 mm square or more is included in a room temperature solidified fat obtained by mixing and dispersing non-hydrolyzed powdery raw materials in an insoluble state, and solidified to solidify the drying ingredient in the fat. A block-like instant food composition is characterized, which does not require boiling and cooking, and is melted with a solvent heated to 90 ° C. or more to be eaten after being returned from hot water in the drying ingredients in the block-like instant food composition How to maintain the texture.   The method according to claim 6, characterized in that a room temperature solidified fat and / or oil is used, in which powdery raw materials having a median diameter of 400 μm or less are mixed and dispersed in an insoluble state.   The method according to claim 6 or 7, wherein the fat and oil content in the composition is 20% by weight or more.   The method according to any one of claims 6 to 8, wherein the drying ingredient having a size of 5 mm square or more is a dried oil-based food or a dried bread.   The method according to any one of claims 6 to 9, characterized in that the texture after hot water rehydration for 1 to 5 minutes is maintained.

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