JP2019154419A - Coated ingredient - Google Patents

Abstract

To provide a coated ingredient and its production method, and a food product containing the coated ingredient, in which an oil and fat which can be put into a food to be eaten in a solid state and which can be enjoyed as a liquid oil by the heat at eating, suppresses a raw material which adversely affects the taste and physical property, prevents the scattering of oil at the time of eating and the contamination of the hands, can be easily put into the soup and can suppress the loss, can be enjoyed the flavor and aroma visually by oil floatation having a flavor in the soup, and can reduce cost by reducing packaging material, and can reduce the waste.SOLUTION: A method for producing a coated ingredient comprises adding a fat and oil composition containing a solid fat and oil melted by heating in a dry ingredient with the dry ingredient as a core material to solidify on an ingredient surface by cooling to coat the dry ingredient with an oil and fat composition. The coated ingredient contains the solid oil and fat of more than 300 pts.mass relative to 100 pts.mass of the dry ingredient. It is preferable that a content of solid oil and fat in the oil and fat composition is 30 wt% or more in the oil and fat composition, and the coated ingredient is particles having a maximum length of 2 to 30 mm.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a covering material, a manufacturing method thereof, and the like.

  In instant noodles, the liquid oil attached separately from ingredients and powdered soup enhances the taste and aroma of the soup, and the large oil float on the surface of the soup visually enhances the soup. However, in the attached oil pack, in addition to oil splashing and hand stains when oil is added at the time of eating, it is difficult to charge the entire amount because oil remains in the pack. Disposal was troublesome and there were many problems such as increased costs in terms of packaging materials.

  Patent Document 1 discloses a method for producing an oil-containing saccharide powder containing an oil having a rising melting point of 40-60 ° C. at a ratio of 10-35 parts by mass with respect to 100 parts by mass of the saccharide powder. While it can be blended as part of a powder seasoning, it contains several times more sugar than fat, so if you want to add the amount of fat necessary to obtain a sufficient effect, it is desirable to derive from sugar at the time of eating There was an adverse effect on the taste of the soup, such as not giving a sweet taste.

  Patent Document 2 discloses a granulated oil-containing food which is cooled after adding and mixing a porous food material based on a starch decomposition product with 20 to 100% by weight of flour and wheat flour. Although the production method is disclosed, the amount of oil and fat added at the time of eating is limited, the oil can hardly float, it is difficult to feel the favorable fragrance due to the addition of oil and fat, the soup becomes cloudy, etc. The quality materials had an adverse effect on the taste and physical properties of the soup.

Japanese Patent No. 3538601 Japanese Patent No. 3300805

  The present invention, in a solid state into food to eat, relates to oils and fats that can be tasted as a liquid oil by heat at the time of eating, suppress raw materials that adversely affect the taste and physical properties, prevent oil scattering and hand stains at the time of eating, It can be easily put in, the loss is reduced, and the soup can be enjoyed visually by creating a scented oil float. By reducing packaging materials, costs can be reduced and garbage can be reduced. Provided is a covering material, a method for producing the covering material, and a food containing the covering material.

  As a result of studying to solve the above problems, the present inventor has added a fat composition containing solid fats and oils heated and melted to the drying tool material as a core material, and fixed on the surface of the tool material by cooling. Thus, the present inventors have found that a covering material can be produced using raw materials that enhance the soup without affecting the taste and physical properties of the soup by coating the drying material with an oil and fat composition.

That is, the present invention relates to the following aspects [1] to [8].
[1] A dressing material that melts and eats solid fats and oils by heat, and has a coating layer made of an oil and fat composition containing solid fats and oils with a drying tool material as a core material, and 300 weights per 100 parts by weight of the drying tool material It is a covering material containing more than a part of solid fat, and is characterized by adding a fat composition containing a heated and melted solid fat to a drying tool, fixing it on the surface of the material by cooling, and covering it. The manufacturing method of a covering material.
[2] The method for producing a dressing material according to [1], wherein the solid fat content in the fat composition is 30% by weight or more.
[3] The method for producing a dressing material according to [1] or [2], which is a granular material having a maximum length of 2 to 30 mm.
[4] A dressing material obtained by the production method according to any one of [1] to [3].
[5] A dressing material that melts and eats solid fats and oils by heat, and has a coating layer made of an oil and fat composition containing solid fats and oils with a drying tool material as a core material, with respect to 100 parts by weight of the drying tool material A dressing material containing 300 parts by weight or more of solid fat.
[6] The dressing material according to [5], wherein the solid fat content in the fat composition is 30% by weight or more.
[7] The dressing material according to [5] or [6], which is a granular material having a maximum length of 2 to 30 mm.
[8] A topping comprising the dressing material according to any one of [4] to [7].

  The dressing material of the present invention suppresses raw materials that adversely affect the taste and physical properties, prevents oil splattering and hand stains during eating, can be easily put in and loss can be suppressed, and a large amount of fats and oils can be put in. When used in soups, it is possible to feel a favorable flavor due to the floating of the oil. In a meal with heating, it is possible to enjoy the melted liquid oil, and the cost can be reduced by reducing the packaging materials.

It is the photograph of the implementation object 1-1 which coat | covered the garlic flakes. It is the photograph before and after preserve | saving the implementation product 1-3 and the comparison product 3 at 50 degreeC for 8 hours. It is a photograph of Example Product 2 coated with cabbage flakes. It is the photograph of the implementation product 3 which coat | covered the chopped leek.

  The dressing material described in the present invention has a coating layer made of an oil and fat composition containing a solid fat with a drying tool as a core material, and contains 300 parts by weight or more of solid fat with respect to 100 parts by weight of the drying tool material. It is a covering material, which is obtained by adding a fat composition containing solid fats and oils heated and melted to a drying tool material, fixing it on the surface of the covering material by cooling, and coating.

  The drying tool material used in the present invention is a core material of the dressing material of the present invention, and is dried by air blowing, spray drying, drum drying, vacuum drying, reduced pressure drying, freeze drying, etc. Any dry ingredients produced by baking, steaming, roasting, etc., or a combination thereof, cereals, potatoes, beans, seeds, vegetables, fruits, mushrooms, algae, seafood, meat, eggs , Dried products such as spices (dried vegetables, dried fruits, dried seaweed, dried seafood, dried meat, dried eggs, roasted sesame, etc.), heavenly casks, salmon, hail, puffs, crumbs, cookies, cereals, bread, etc. A heat-processed product etc. can be illustrated. The size of the drying tool material is not particularly limited as long as it can be a core material, but the maximum length is preferably 0.5 mm or more, more preferably 10 mm or less, further preferably 1 to 8 mm, particularly preferably 2 to 6 mm. It is preferable to use the same particle size.

  The solid fat used in the present invention is not particularly limited as long as it is a fat that can form a layer around the drying tool material, for example, palm oil, palm kernel oil, coconut oil, cocoa butter, beef fat, lard, fish oil, hardened Examples thereof include oil, fractionated oil, transesterified oil and the like, which are solid at normal temperature, preferably have a melting point of 25 to 65 ° C, more preferably 30 to 60 ° C, and still more preferably 35 to 55 ° C. The normal temperature is 20 ° C. ± 15 ° C. as defined in JIS 8703, but a central temperature of 20 ° C. is preferable as the normal temperature.

  When the dressing material of the present invention is added to food by containing 300 parts by weight or more, preferably 320 parts by weight or more, more preferably 350 parts by weight or more of solid fat with respect to 100 parts by weight of the drying tool material. Sufficient effects can be obtained. For example, if it is a warm liquid food, a favorable flavor can be felt from the oil floating formed on the liquid surface. If the solid fat content is too small, the effect of adding to food is limited. However, if the solid fat content is increased too much, the weight per one coating material becomes too large in the manufacturing process and fills the product. The upper limit is preferably not more than 800 parts by weight, more preferably not more than 750 parts by weight, and still more preferably not more than 700 parts by weight, because the quantitativeness at the time becomes difficult to control. The dressing material is a shape in which the drying tool material is coated with an oil / fat composition containing solid fats and oils, and can have various shapes depending on the shape of the drying tool material used as the core material. Is preferably 1 to 30 mm, more preferably 2 to 20 mm, and even more preferably 3 to 10 mm.

  In the present invention, an oil / fat composition containing solid oil / fat is heated and melted, added to the drying tool, and fixed on the surface of the tool by cooling to be coated. For example, a liquid oil composition heated and melted at 40 ° C. or higher, 50 ° C. or higher or 60 ° C. or higher is added to a drying tool that is rolling using a coating device, and cooled by blowing with a spot cooler or the like. And it can coat | cover by fixing the added fat and oil composition on the surface of a drying tool material. The coating device is not particularly limited as long as the dressing material of the present invention can be obtained, but a vortex coating device in which a spiral circulation flow is repeated is preferable, and the oil and fat composition is preferably poured in a liquid state. Coating by spraying is difficult if the oil composition is too low in viscosity and difficult to coat, and if the viscosity is too high, spraying becomes difficult, and other problems such as clogging of the spray nozzle due to the blended raw material particle size occur. It is easy and not preferable.

  Solid fats and oils in the oil and fat composition may be used as a flavor oil that is pre-flavored in the presence of a flavoring material, and the flavoring material is not particularly limited as long as it is a material that can be scented by solid fats and oils, fruits, Examples include vegetables, herbs, seeds, meats, seafood, spices and seasonings. Heating may be performed at the time of fragrance, and the heating temperature is preferably 250 ° C. or lower, for example, 20 to 200 ° C. Moreover, an oil-fat composition can contain edible powder other than solid fats and oils, for example, can contain saccharides, a seasoning, a pigment | dye, a fragrance | flavor, etc. The solid fat content in the fat composition is not particularly limited as long as the ingredients can be coated, but is preferably 30% by weight or more, more preferably 35% by weight or more, further preferably 40% by weight or more, and particularly preferably 45% by weight or more. It is. Examples of sugars that are edible powders include starch, dextrin, disaccharides, monosaccharides, sugar alcohols, etc., and examples of seasonings include amino acid powder, organic acid powder, nucleic acid powder, salt powder, soy sauce powder, miso powder, and extract powder. (Livestock extract powder, kelp extract powder, vegetable extract powder, etc.), fruit powder, vegetable powder (parsley powder, basil powder, onion powder, celery powder, etc.), soybean powder, nut powder, spice powder (chilly powder, pepper, garlic) , Curry powder, etc.), milk powder, cheese powder, cocoa powder, coffee powder, matcha powder, fruit juice powder, sweetener powder and the like, and two or more kinds may be mixed and used.

  In this invention, a covering material can be manufactured by the said method using the drying tool material used as the fat composition and solid material containing solid fat. The dressing material of the present invention is a dressing material that is eaten by melting solid fats and oils by heat, and can be used for food that has heat during eating, such as heating and eating, pouring hot water, etc. It is not particularly limited as long as the solid fat is sometimes melted by heat, and the coating layer can be melted to give an oily feeling or the like. For example, it can be used as a topping for sprinkles, instant noodles, instant bowls, instant soups, foods that are poured by pouring hot liquids such as hot water such as Ochazuke-no-moto, foods to be eaten after range, toast bread, gratin, It can be used for foods that are eaten by heating in an oven such as pizza, or foods heated to such an extent that solid fats and oils melt (rice, stewed dishes, etc.).

  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.

[Test Example 1]
2,200 g of hardened palm oil (Parkena H (registered trademark), manufactured by Fuji Oil Co., Ltd.), which is a solid fat with a melting point of 35 ° C., and 880 g of dried garlic flakes are mixed, heated at 180 ° C. for 40 minutes, and then the garlic flakes Was pulverized into a flavor oil containing garlic powder. 810 g of flavor oil containing garlic powder (containing 579 g of hardened palm oil), 1,612 g of hardened palm oil (Parkena H (registered trademark)) and 145 g of lactose (Example 1-1), 4,112 g of hardened palm oil and 145 g of lactose (Example 1-2), hardened palm oil 1,667 g, lactose 2,245 g and trehalose 355 g (Example 1-3), hardened palm oil 882 g and lactose 145 g (Comparative Example 1-1) or hardened palm oil 5, An oil and fat composition in which 942 g and lactose 145 g (Comparative Example 1-2) were mixed was heated to 60 ° C. to melt and mixed. 650 g of dried garlic flakes as a core material in an eddy current type coating apparatus (Coatero (registered trademark), manufactured by Chipton Co., Ltd.), and then the dried garlic flakes that are rolling are melted with a spot cooler while being melted. The oil composition is fixed on the surface of the core material by cooling and cooling, and the entire oil composition is charged over about 40 minutes while confirming that the core material is coated with the oil composition. Materials (implemented products 1-1 to 1-3, comparative products 1-1 and 1-2) were obtained. Moreover, the granule of 4 description of Example 1 of patent document 2 was created, and it was set as the comparative product 2. Furthermore, with the same raw material composition as in Example 1-3, the fat composition and the core material mixed by heating and melting at 60 ° C. and the core material are mixed, poured into a plastic molding tray, cooled and solidified, and extracted from the mold. As a result, a cube-shaped comparative product 3 was obtained. FIG. 1 shows a photograph of the product 1-1, and Table 1 shows the ratio of each raw material of the covering material, the amount of solid oil and fat (part by weight) when the drying material is 100 parts by weight, and the solid oil and fat in the oil and fat composition. The content (%) is shown.

  The obtained dressing materials were all black derived from garlic powder and had a granular shape as shown in FIG. The implementation products 1-1 and 1-3 and the comparative product 1-1 had an appropriate size and uniform particle size, and the maximum length was 20 mm or less. In the case of the product 1-2, a large covering material was also observed, but the maximum length was 30 mm or less. As for the comparative product 1-2, the thing whose maximum length exceeded 30 mm and became a big covering material was seen. Comparative product 2 had a shape in which the powder adsorbed oil.

  Furthermore, as an evaluation at the time of eating of the obtained dressing material, 4.2 g of the dressing material was added to 90 ° C. and 300 mL of hot water for the implementation products 1-1 to 1-3 and the comparative product 1-1, and mixed. As a result, in Examples 1-1 to 1-3, the solution was not turbid, large oil floats and garlic flakes were observed on the hot water surface, and the garlic flavor was also strong. About the comparative product 1-1, although the solution was not cloudy and the oil float and the garlic flake were seen on the hot water surface, there was little oil float and the flavor of the garlic was also weak.

  Moreover, when the fats and oils 2.86g could be thrown in in hot water, 4.2g of the implementation product 1-1 or the comparison product 2 was added and mixed in 7.9g, 90 ° C, 300mL hot water, respectively. About 1-1, it was the same result as the above, but about the comparative product 2, the solution became cloudy, the fats and oils were disperse | distributed, the big oil float was not seen, and the powderiness was strong.

  Furthermore, the result of having preserve | saved Example 1-3 and the comparative product 3 with a 50 degreeC thermostat for 8 hours was shown in FIG. As shown in the figure, the embodiment product 1-3 in which the oil composition was fixed and coated on the surface of the core material did not show solid oil and oil flow or change in shape, and maintained a granular shape. Comparative product 3 molded and solidified using solid oil and fat flowed out and could not maintain its shape.

  From the above, if the solid fat is 300 parts by weight or more and 800 parts by weight or less with respect to 100 parts by weight of the drying tool material, the maximum length is easily measured at about 2 to 30 mm, and the amount of oil added to the food is also appropriate. It was found that a covering material that can float a large amount of oil and also enjoy the taste and aroma can be obtained. Moreover, it turned out that the method of patent document 2 cannot obtain the product of the present invention. Furthermore, it has been found that, rather than simply solidifying using a mold, an oil composition can be fixed and coated on the surface of the core material to obtain a shape that can maintain its shape and has good storage stability.

  6,930 g of hardened palm oil (Parkena H (registered trademark)), which is a solid fat with a melting point of 35 ° C., and 900 g of chili were mixed, heated at 100 ° C. for 50 minutes, and the residue was removed by filtration to obtain a flavor oil. The fat composition obtained by mixing 3,170 g of the flavor oil (containing 3,170 g of hardened palm oil) and 30 g of the chili pigment was heated to 60 ° C. to melt. After adding 800 g of dried cabbage flakes as a core material to a vortex type coating apparatus (Coatero (registered trademark)), while cooling the dried cabbage flakes rolling with a spot cooler, the molten oil composition is poured, The oil / fat composition is fixed on the surface of the core material, and the whole oil / fat composition is charged over about 30 minutes while confirming that the core material is coated with the oil / fat composition, thereby obtaining a covering material (practical product 2). It was.

  6,000 g of hardened palm oil (Parkena H (registered trademark)), a solid fat with a melting point of 35 ° C., 900 g of onion and 300 g of green onion are mixed, heated to 110 ° C., the residue is removed by filtration, dehydrated and flavored Oil. The said flavor oil 1,610g (hardened palm oil 1,610g containing) which is an oil-fat composition was heated to 60 degreeC, and was fuse | melted. After adding 400 g of dry chopped green onions as a core material to the eddy current type coating device (Coatero (registered trademark)), the molten oil composition is poured into the core while cooling the rolling dry green onions with a spot cooler. The oil / fat composition was fixed on the surface of the material, and the entire oil / fat composition was charged over about 20 minutes while confirming that the core was coated with the oil / fat composition, thereby obtaining a covering material (Example 3). .

  FIG. 3 shows a photograph of the embodiment product 2, and FIG. 4 shows a photograph of the embodiment product 3. Table 2 shows the ratio of each raw material of the covering material, the amount of solid fat and oil (part by weight) and the fat composition when the drying tool material is 100 parts by weight. The solid fat content (%) in the product was shown.

  In the obtained covering material, the product 2 was orange derived from the pigment, and the product 3 was the color of the green onion itself, as shown in FIGS. Moreover, all were moderate size and the particle size was uniform, and the maximum length was 20 mm or less. Therefore, it turned out that the covering material which has various taste, a color, a shape, etc. can be made.

Claims (8)

It is a covering material that melts solid fats and oils by heat, and has a coating layer composed of an oil and fat composition containing solid fats and oils with a drying tool material as a core material, and more than 300 parts by weight with respect to 100 parts by weight of the drying material. A dressing material containing solid fats and oils,
A method for producing a dressing material, comprising: adding a fat composition containing solid fat heated and melted to a drying tool material;   The method for producing a dressing material according to claim 1, wherein the solid fat content in the fat composition is 30% by weight or more.   The manufacturing method of the covering material of Claim 1 or 2 which is a granular material whose maximum length is 2-30 mm.   The dressing material obtained by the manufacturing method of any one of Claims 1-3. It is a covering material that melts solid fats and oils by heat and eats,
A dressing material having a coating layer made of an oil and fat composition containing a solid fat with a drying tool as a core, and containing 300 parts by weight or more of solid fat with respect to 100 parts by weight of the drying tool.   The dressing material of Claim 5 whose solid fat content in an fat composition is 30 weight% or more.   The dressing material according to claim 5 or 6, which is a granular material having a maximum length of 2 to 30 mm.   A topping comprising the dressing material according to any one of claims 4 to 7.