JP2021052680A - Powdery food raw material composition and method for producing the same - Google Patents
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- 240000002657 Thymus vulgaris Species 0.000 description 1
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- -1 and lard Substances 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
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- 235000019713 millet Nutrition 0.000 description 1
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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- 239000002699 waste material Substances 0.000 description 1
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
本発明は、粉末状食品原料組成物及びその製造方法に関する。 The present invention relates to a powdered food raw material composition and a method for producing the same.
加熱処理したオニオンやガーリックは、種々の食品の原料として使用されている。例えば、特許文献１には、油分含量３〜１０％、水分含量３〜１０％であって、クリスピーな食感を有するローストオニオンが記載されている。 Heat-treated onions and garlic are used as raw materials for various foods. For example, Patent Document 1 describes a roasted onion having an oil content of 3 to 10% and a water content of 3 to 10% and having a crispy texture.
本発明者は、カレー等の製品の製造に使用する加熱処理したオニオン又はガーリックの仕掛品として、油脂の比率が高い粉末状の仕掛品を調製しようとしたところ、オニオン又はガーリックを高温で加熱処理する際に、オニオン又はガーリックのラバー化によってそれらの物性が著しく悪化して、大量のダマが発生してしまった。そこで、本発明は、オニオン又はガーリックを高温で加熱処理して調製していてもダマの発生が抑えられている粉末状食品原料組成物を提供することを目的としている。 The present inventor tried to prepare a powdered work-in-process having a high proportion of fats and oils as a work-in-process of heat-treated onion or garlic used for manufacturing a product such as curry. At that time, the onion or garlic was made into a rubber, and their physical properties were remarkably deteriorated, resulting in a large amount of lumps. Therefore, an object of the present invention is to provide a powdered food raw material composition in which the generation of lumps is suppressed even when onion or garlic is prepared by heat treatment at a high temperature.
本発明者らは、上記課題を解決すべく鋭意検討した結果、オニオン又はガーリックを油脂中で加熱処理する際に、油脂を特定の比率で含ませつつ、粉体原料を添加することによって、オニオン又はガーリックのラバー化が抑えられてダマの発生が抑えられることを見出し、本発明を完成させた。すなわち、本発明は、以下に示す粉末状食品原料組成物及びその製造方法を提供するものである。
〔１〕オニオン及び／又はガーリックと、油脂と、粉体原料とを含む加熱処理物を含む粉末状食品原料組成物であって、
前記油脂の含有量が、前記粉末状食品原料組成物の全質量に対して１０質量％より多い、粉末状食品原料組成物。
〔２〕前記油脂の含有量が、前記粉末状食品原料組成物の全質量に対して５０質量％より少ない、前記〔１〕に記載の粉末状食品原料組成物。
〔３〕前記オニオン及び前記ガーリックの含有量が、前記粉末状食品原料組成物の全質量に対して合計で３０質量％以上である、前記〔１〕又は〔２〕に記載の粉末状食品原料組成物。
〔４〕前記粉体原料が、澱粉質原料及び／又は澱粉分解物を含む、前記〔１〕〜〔３〕のいずれか一項に記載の粉末状食品原料組成物。
〔５〕前記澱粉質原料が、小麦粉を含む、前記〔４〕に記載の粉末状食品原料組成物。
〔６〕前記澱粉分解物が、デキストリン及び／又はマルトデキストリンを含む、前記〔４〕に記載の粉末状食品原料組成物。
〔７〕前記〔１〕〜〔６〕のいずれか一項に記載の粉末状食品原料組成物を含む調味料。
〔８〕前記〔１〕〜〔６〕のいずれか一項に記載の粉末状食品原料組成物を含む食品。
〔９〕オニオン及び／又はガーリックと、油脂と、粉体原料とを含む混合物を、品温１００℃以上で加熱する工程を含む、粉末状食品原料組成物の製造方法であって、
前記油脂の含有量が、前記粉末状食品原料組成物の全質量に対して１０質量％より多い、製造方法。
〔１０〕前記油脂の含有量が、前記粉末状食品原料組成物の全質量に対して５０質量％より少ない、前記〔９〕に記載の製造方法。
〔１１〕前記オニオン及び前記ガーリックの含有量が、前記粉末状食品原料組成物の全質量に対して合計で３０質量％以上である、前記〔９〕又は〔１０〕に記載の製造方法。
〔１２〕前記粉体原料が、澱粉質原料及び／又は澱粉分解物を含む、前記〔９〕〜〔１１〕のいずれか一項に記載の製造方法。
〔１３〕前記澱粉質原料が、小麦粉を含む、前記〔１２〕に記載の製造方法。
〔１４〕前記澱粉分解物が、デキストリン及び／又はマルトデキストリンを含む、前記〔１２〕に記載の製造方法。
As a result of diligent studies to solve the above problems, the present inventors have made onions by adding a powder raw material while containing fats and oils in a specific ratio when heat-treating onions or garlic in fats and oils. Alternatively, he found that the rubberization of garlic was suppressed and the occurrence of lumps was suppressed, and the present invention was completed. That is, the present invention provides the following powdered food raw material composition and a method for producing the same.
[1] A powdered food raw material composition containing a heat-treated product containing onion and / or garlic, fats and oils, and a powder raw material.
A powdered food raw material composition in which the content of the fats and oils is more than 10% by mass with respect to the total mass of the powdered food raw material composition.
[2] The powdered food raw material composition according to the above [1], wherein the content of the fats and oils is less than 50% by mass with respect to the total mass of the powdered food raw material composition.
[3] The powdered food raw material according to the above [1] or [2], wherein the contents of the onion and the garlic are 30% by mass or more in total with respect to the total mass of the powdered food raw material composition. Composition.
[4] The powdered food raw material composition according to any one of [1] to [3] above, wherein the powder raw material contains a starchy raw material and / or a starch decomposition product.
[5] The powdered food raw material composition according to the above [4], wherein the starchy raw material contains wheat flour.
[6] The powdered food raw material composition according to the above [4], wherein the starch decomposition product contains dextrin and / or maltodextrin.
[7] A seasoning containing the powdered food raw material composition according to any one of the above [1] to [6].
[8] A food containing the powdered food raw material composition according to any one of the above [1] to [6].
[9] A method for producing a powdered food raw material composition, which comprises a step of heating a mixture containing onion and / or garlic, fats and oils, and a powder raw material at a product temperature of 100 ° C. or higher.
A production method in which the content of the fats and oils is more than 10% by mass with respect to the total mass of the powdered food raw material composition.
[10] The production method according to the above [9], wherein the content of the fats and oils is less than 50% by mass with respect to the total mass of the powdered food raw material composition.
[11] The production method according to the above [9] or [10], wherein the content of the onion and the garlic is 30% by mass or more in total with respect to the total mass of the powdered food raw material composition.
[12] The production method according to any one of [9] to [11] above, wherein the powder raw material contains a starchy raw material and / or a starch decomposition product.
[13] The production method according to the above [12], wherein the starchy raw material contains wheat flour.
[14] The production method according to the above [12], wherein the starch decomposition product contains dextrin and / or maltodextrin.
本発明に従えば、オニオン又はガーリックを油脂中で加熱処理する際に、粉体原料を添加することによって、オニオン又はガーリックのラバー化が抑えられてダマの発生が抑えられる。したがって、操作性の良好な粉末状食品原料組成物を提供することが可能となる。 According to the present invention, when the onion or garlic is heat-treated in fats and oils, the addition of a powder raw material suppresses the rubberization of the onion or garlic and suppresses the generation of lumps. Therefore, it is possible to provide a powdered food raw material composition having good operability.
以下、本発明をさらに詳細に説明する。
本発明の粉末状食品原料組成物は、オニオン及び／又はガーリックと、油脂と、粉体原料とを含む加熱処理物を含んでいる。前記オニオン又は前記ガーリックは、加熱処理を施されたことで、それらに特有の加熱香を有し得る。前記オニオン又は前記ガーリックの形状は、特に制限されないが、粉末状（オニオンパウダー又はガーリックパウダー）であると扱いやすく便利である。また、前記オニオン及び前記ガーリックの含有量は、特に制限されないが、例えば、前記粉末状食品原料組成物の全質量に対して合計で約３０質量％以上であってもよく、好ましくは約４０質量％〜約６０質量％である。
Hereinafter, the present invention will be described in more detail.
The powdered food raw material composition of the present invention contains a heat-treated product containing onion and / or garlic, fats and oils, and a powder raw material. The onion or the garlic may have a heated aroma peculiar to them because it has been heat-treated. The shape of the onion or the garlic is not particularly limited, but a powder (onion powder or garlic powder) is convenient and easy to handle. The contents of the onion and the garlic are not particularly limited, but may be, for example, about 30% by mass or more in total, preferably about 40% by mass, based on the total mass of the powdered food raw material composition. % To about 60% by mass.
本明細書に記載の「油脂」とは、食用に供される天然油脂又は加工油脂などのことをいう。前記油脂としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記油脂は、バター、牛脂、及び豚脂などの動物油脂、マーガリン、パーム油、綿実油、及びコーン油などの植物油脂、これらの硬化油脂、並びにこれらの混合油脂などからなる群から選択される少なくとも１種であってもよい。前記油脂の含有量は、前記粉末状食品原料組成物の全質量に対して約１０質量％より多く、好ましくは約３０質量％以上である。前記油脂をこのような量で配合することで、香辛料を効率よく加熱することが可能となり、加熱香を向上させることができる。また、ある態様では、前記油脂の含有量は、約５０質量％未満であってもよい。前記油脂をこのような量で配合することで、油脂のにじみ出しがより少ない粉末状食品原料組成物を調製することが可能となり、粉砕物同士の接着などによるハンドリングの低下を抑制することができる。 The "fat and oil" described in the present specification refers to natural fats and oils or processed fats and oils used for food. As the fat and oil, those usually used in the art can be adopted without particular limitation. For example, the fat and oil are animal fats and oils such as butter, beef tallow, and lard, margarine, and palm oil. , Cottonseed oil, and vegetable fats and oils such as corn oil, hardened fats and oils thereof, and mixed fats and oils thereof may be at least one selected from the group. The content of the fats and oils is more than about 10% by mass, preferably about 30% by mass or more, based on the total mass of the powdered food raw material composition. By blending the fats and oils in such an amount, the spice can be efficiently heated, and the heated aroma can be improved. Further, in some embodiments, the content of the fats and oils may be less than about 50% by mass. By blending the fats and oils in such an amount, it is possible to prepare a powdered food raw material composition with less oozing of fats and oils, and it is possible to suppress deterioration of handling due to adhesion between crushed products and the like. ..
本明細書に記載の「粉体原料」とは、前記オニオン又は前記ガーリック以外に本発明の粉末状食品原料組成物に配合される粉末状の食品原料のことをいう。前記粉体原料としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、澱粉質原料、澱粉分解物、香辛料、及び、調味料からなる群から選択される少なくとも１種であってもよい。前記粉体原料の含有量は、特に制限されないが、例えば、前記粉末状食品原料組成物の全質量に対して約５質量％〜３０質量％であってもよく、好ましくは約１０質量％〜２５質量％である。前記粉体原料をこのような量で配合することで、ダマの発生をより効果的に抑制する一方、前記オニオン及び／又は前記ガーリックに由来する風味への影響がより少ないバランスの優れた粉末状食品原料組成物を調製することができる。 The "powder raw material" described in the present specification refers to a powdered food raw material to be blended in the powdered food raw material composition of the present invention in addition to the onion or the garlic. As the powder raw material, those usually used in the art can be adopted without particular limitation, and for example, from the group consisting of starchy raw materials, starch decomposition products, spices, and seasonings. It may be at least one selected. The content of the powder raw material is not particularly limited, but may be, for example, about 5% by mass to 30% by mass, preferably about 10% by mass or more, based on the total mass of the powdered food raw material composition. It is 25% by mass. By blending the powder raw material in such an amount, the generation of lumps is suppressed more effectively, while the onion and / or the garlic-derived flavor is less affected into a well-balanced powder. Food raw material compositions can be prepared.
前記オニオン及び／又は前記ガーリックと、前記油脂と、前記粉体原料とを加熱処理する条件は、特に制限されないが、例えば、品温が約１００℃以上、好ましくは約１２０℃〜約１３０℃となってもよく、加熱時間が約３０分以上、好ましくは約５０分〜約８０分であってもよい。特定の理論に拘束されるものではないが、前記粉体原料は、前記オニオン又は前記ガーリック中の水分を吸収し、当該オニオン又はガーリック中の糖類と水分との反応を妨げることによって、加熱処理中のオニオン又はガーリックのラバー化を抑えてダマの発生を抑えることができると考えられる。 The conditions for heat-treating the onion and / or the garlic, the fat and oil, and the powder raw material are not particularly limited, but for example, the product temperature is about 100 ° C. or higher, preferably about 120 ° C. to about 130 ° C. The heating time may be about 30 minutes or more, preferably about 50 minutes to about 80 minutes. Without being bound by a particular theory, the powdered material is undergoing heat treatment by absorbing the water content of the onion or garlic and interfering with the reaction of the sugars in the onion or garlic with the water content. It is considered that the occurrence of lumps can be suppressed by suppressing the rubberization of onion or garlic.
本明細書に記載の「澱粉質原料」とは、澱粉を主成分とする食品原料のことをいう。前記澱粉質原料は、前記ルウを製造することができる限り特に限定されないが、例えば、小麦澱粉、コーンスターチ、米澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、くず澱粉、及び加工澱粉などの澱粉、並びに、小麦粉、コーンフラワー、米粉、ライ麦粉、蕎麦粉、あわ粉、きび粉、はと麦粉、及びひえ粉などの穀粉などからなる群から選択される少なくとも１種であってもよい。 The "starch raw material" described in the present specification refers to a food raw material containing starch as a main component. The starchy raw material is not particularly limited as long as the ru can be produced, and for example, starches such as wheat starch, corn starch, rice starch, horseshoe starch, sweet potato starch, tapioca starch, waste starch, and processed starch, as well as , Wheat flour, corn flour, rice flour, rye flour, soybean flour, froth flour, millet flour, potato flour, and grain flour such as hie flour may be at least one selected from the group.
本明細書に記載の「澱粉分解物」とは、生澱粉を化学的又は酵素的な処理によって低分子化することによって得られる食品原料のことをいう。前記澱粉分解物としては、当技術分野で通常使用されているものを特に制限されることなく採用することができる。例えば、前記澱粉分解物は、デキストリン、マルトデキストリン、シクロデキストリン、多孔性デキストリン、還元デキストリン、及び還元マルトデキストリンなどであってもよい。なお、前記澱粉分解物のデキストロース当量（ＤＥ）は、特に制限されない。 The "starch decomposition product" described in the present specification refers to a food raw material obtained by reducing the molecular weight of raw starch by chemical or enzymatic treatment. As the starch decomposition product, those usually used in the art can be adopted without particular limitation. For example, the starch decomposition product may be dextrin, malt dextrin, cyclodextrin, porous dextrin, reduced dextrin, reduced malt dextrin, or the like. The dextrose equivalent (DE) of the starch decomposition product is not particularly limited.
前記粉体原料として使用される香辛料は、特に制限されず、例えば、カレーパウダー、ガーリックパウダー、コリアンダー、クミン、キャラウェー、タイム、セージ、胡椒、唐辛子、マスタード、ターメリック、フェヌグリーク、クローブ、及びパプリカなどであってもよい。また、前記粉体原料として使用される調味料は、特に制限されず、例えば、塩、糖類、うまみ調味料、酸味料、着色料、香料、及び甘味料などであってもよく、好ましくは塩、うまみ調味料、酸味料、着色料、香料、及び甘味料などであってもよい。 The spices used as the powder raw material are not particularly limited, and for example, curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, chili pepper, mustard, turmeric, fenugreek, cloves, paprika and the like. May be. The seasoning used as the powder raw material is not particularly limited, and may be, for example, a salt, a sugar, an umami seasoning, an acidulant, a coloring agent, a flavoring agent, a sweetening agent, or the like, and a salt is preferable. , Umami seasoning, acidulant, colorant, flavor, sweetener and the like.
本発明の粉末状食品原料組成物は、各種原料を適宜配合して、当技術分野で通常使用される任意の方法により調製することができる。前記粉末状食品原料組成物の粒径は、特に制限されないが、例えば、前記粉末状食品原料組成物は、目開きが４．０ｍｍの篩を通過する大きさになるように、粉砕機などによって粉砕されていてもよい。また、前記粉末状食品原料組成物は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の調味料、香辛料、食品原料、及び／又は添加剤をさらに含有してもよい。そして、前記粉末状食品原料組成物においては、ダマの発生が抑制され、取り扱い性が向上しているため、前記粉末状食品原料組成物は、調味料や食品の原料、例えば、カレーやシチュー、ハヤシ、チャウダー、スープ、及び鍋などを調理するためのルウ（固形ルウ、フレークルウ、粉末ルウ、及びペースト状ルウなど）、また、ラーメンやうどん、そば、パスタ、及び鍋などの粉末スープ、さらに、スナック菓子やシーズニングなどの製造に使用される原料として好適に利用できる。そのため、ある態様では、本発明は、前記粉末状食品原料組成物を含む調味料又は食品にも関している。 The powdered food raw material composition of the present invention can be prepared by appropriately blending various raw materials by any method usually used in the art. The particle size of the powdered food raw material composition is not particularly limited, but for example, the powdered food raw material composition may be pulverized by a crusher or the like so as to have a size that allows the powdered food raw material composition to pass through a sieve having a mesh size of 4.0 mm. It may be crushed. In addition, the powdered food raw material composition may further contain any seasoning, spice, food raw material, and / or additive usually used in the art, as long as the object of the present invention is not impaired. .. In the powdered food raw material composition, the occurrence of lumps is suppressed and the handleability is improved. Therefore, the powdered food raw material composition can be used as a seasoning or a food raw material, for example, curry or stew. Roux for cooking hayashi, chouder, soup, and pots (such as solid roux, flaky roux, powdered roux, and pasty roux), powdered soups such as ramen, udon, buckwheat, pasta, and pots, and more. It can be suitably used as a raw material used in the production of snacks and seasonings. Therefore, in some embodiments, the present invention also relates to a seasoning or food containing the powdered food raw material composition.
また別の態様では、本発明は、粉末状食品原料組成物の製造方法にも関しており、当該製造方法は、オニオン及び／又はガーリックと、油脂と、粉体原料とを含む混合物を、品温１００℃以上で加熱する工程を含み、前記油脂の含有量が、前記粉末状食品原料組成物の全質量に対して１０質量％より多くなっている。 In yet another aspect, the present invention also relates to a method for producing a powdered food raw material composition, wherein the production method comprises a mixture containing onion and / or garlic, fats and oils, and a powder raw material. The step of heating at a temperature of 100 ° C. or higher is included, and the content of the fat and oil is more than 10% by mass with respect to the total mass of the powdered food raw material composition.
ある態様では、本発明の製造方法は、前記混合物の加熱処理物を冷却する工程及び／又は粉砕する工程をさらに含んでもよい。前記粉砕工程における粉砕の程度は、特に制限されないが、例えば、前記粉末状食品原料組成物が、目開きが４．０ｍｍの篩を通過する大きさになるように、粉砕機などによって粉砕してもよい。また、本発明の製造方法は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の調味料、香辛料、食品原料、及び／又は添加剤を添加する工程をさらに含んでもよい。 In some embodiments, the production method of the present invention may further include a step of cooling and / or pulverizing the heat-treated product of the mixture. The degree of crushing in the crushing step is not particularly limited, but for example, the powdered food raw material composition is crushed by a crusher or the like so as to have a size that allows the powdered food raw material composition to pass through a sieve having a mesh size of 4.0 mm. May be good. In addition, the production method of the present invention may further include a step of adding any seasoning, spice, food ingredient, and / or additive usually used in the art, as long as the object of the present invention is not impaired. ..
以下、実施例により本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the scope of the present invention is not limited to these Examples.
〔製造例１〕
後掲の表１に記載の原料を混合して品温１２５℃になるまで加熱し、加熱処理物を調製した。当該加熱処理物を品温１０℃まで冷却してフレーク状の食品原料を調製した。そして、このフレーク状の食品原料を、目開きが４．０ｍｍの篩を通過する大きさになるように粉砕機で粉砕して、実施例１〜４の粉末状食品原料組成物を調製した。比較例１及び２については、加熱処理後にダマが発生してしまい、粉砕機にかけるフレーク状の食品原料を得ることができなかったので、粉末状食品原料組成物を調製することができなかった。
[Manufacturing Example 1]
The raw materials shown in Table 1 below were mixed and heated to a product temperature of 125 ° C. to prepare a heat-treated product. The heat-treated product was cooled to a product temperature of 10 ° C. to prepare flaky food raw materials. Then, the flake-shaped food raw material was pulverized with a pulverizer so that the opening was large enough to pass through a sieve having a mesh size of 4.0 mm to prepare the powdered food raw material composition of Examples 1 to 4. In Comparative Examples 1 and 2, lumps were generated after the heat treatment, and it was not possible to obtain a flake-shaped food raw material to be crushed, so that a powdered food raw material composition could not be prepared. ..
〔試験例１〕
実施例１〜４並びに比較例１及び２の食品原料組成物について、加熱香の有無を４名のパネラーにより評価した。結果を表１に示す。
[Test Example 1]
The food raw material compositions of Examples 1 to 4 and Comparative Examples 1 and 2 were evaluated for the presence or absence of heated aroma by four panelists. The results are shown in Table 1.
粉体原料を含む実施例１〜４の粉末状食品原料組成物においては、良好な加熱香を感じられるだけ十分に加熱したにもかかわらず、ダマが発生していなかった。一方、粉体原料を含まない比較例１及び２においては、ダマが多く発生していて粉末化することができなかった。また、油脂の配合量が少ない比較例２の香辛料組成物では、加熱が十分に行えず加熱香が弱かった。 In the powdered food raw material compositions of Examples 1 to 4 containing the powder raw material, lumps did not occur even though they were sufficiently heated so that a good heated aroma could be felt. On the other hand, in Comparative Examples 1 and 2 containing no powder raw material, a large amount of lumps were generated and the powder could not be pulverized. Further, in the spice composition of Comparative Example 2 in which the amount of the fat and oil blended was small, the spice composition could not be sufficiently heated and the heated aroma was weak.
〔製造例２〕
後掲の表２に記載の原料を使用した以外は製造例１と同様にして、実施例５〜８の粉末状食品原料組成物を調製した。比較例３及び４については、加熱処理後にダマが発生してしまい、粉砕機にかけるフレーク状の食品原料を得ることができなかったので、粉末状食品原料組成物を調製することができなかった。
[Manufacturing Example 2]
The powdered food raw material compositions of Examples 5 to 8 were prepared in the same manner as in Production Example 1 except that the raw materials shown in Table 2 below were used. In Comparative Examples 3 and 4, lumps were generated after the heat treatment, and it was not possible to obtain a flake-shaped food raw material to be crushed, so that a powdered food raw material composition could not be prepared. ..
〔試験例２〕
実施例５〜８並びに比較例３及び４の食品原料組成物について、加熱香の有無を４名のパネラーにより評価した。結果を表２に示す。
[Test Example 2]
The food raw material compositions of Examples 5 to 8 and Comparative Examples 3 and 4 were evaluated for the presence or absence of heated aroma by four panelists. The results are shown in Table 2.
粉体原料を含む実施例５〜８の粉末状食品原料組成物においては、良好な加熱香を感じられるだけ十分に加熱したにもかかわらず、ダマが発生していなかった。一方、粉体原料を含まない比較例３及び４においては、ダマが多く発生していて粉末化することができなかった。また、油脂の配合量が少ない比較例４の組成物では、加熱が十分に行えず加熱香が弱かった。 In the powdered food raw material compositions of Examples 5 to 8 containing the powder raw material, no lumps were generated even though the powdered food raw material composition was sufficiently heated so that a good heated aroma could be felt. On the other hand, in Comparative Examples 3 and 4 containing no powder raw material, a large amount of lumps were generated and the powder could not be pulverized. Further, in the composition of Comparative Example 4 in which the blending amount of fats and oils was small, heating could not be sufficiently performed and the heated aroma was weak.
〔製造例３〕
実施例１及び実施例５の粉末状食品原料組成物を使用し、以下のとおりフレーク状のカレールウを製造した。
牛脂３０質量部、及び小麦粉２５質量部を加熱釜に投入して加熱撹拌し、加熱釜内の原料の品温を５０分かけて１２０℃まで昇温して、小麦粉ルウを製造した。この小麦粉ルウに、実施例１の粉末状食品原料組成物（オニオン含有）１質量部、実施例５の粉末状食品原料組成物（ガーリック含有）１質量部、風味原料１５質量部、砂糖１０質量部、食塩１０質量部、カレー粉８質量部を添加して加熱撹拌した。各種原料を添加した後の品温は８０℃だった。加熱釜内の原料の品温を２０分かけて１００℃まで上昇させた後、６５℃以下まで冷却し、フレーク製造装置（特許第３９６２２６２号を参照）を使用して、実施例９のフレーク状のカレールウを製造した。
[Manufacturing Example 3]
Using the powdered food raw material compositions of Examples 1 and 5, flaky curry roux was produced as follows.
30 parts by mass of beef fat and 25 parts by mass of wheat flour were put into a heating kettle and heated and stirred, and the temperature of the raw material in the heating kettle was raised to 120 ° C. over 50 minutes to produce wheat flour roux. 1 part by mass of the powdered food raw material composition (containing onion) of Example 1, 1 part by mass of the powdered food raw material composition (containing garlic) of Example 5, 15 parts by mass of the flavor raw material, and 10 parts by mass of sugar are added to this flour ru. 10 parts by mass of salt and 8 parts by mass of curry powder were added and heated and stirred. The product temperature after adding various raw materials was 80 ° C. The product temperature of the raw material in the heating pot is raised to 100 ° C. over 20 minutes, then cooled to 65 ° C. or lower, and the flake shape of Example 9 is used using a flake manufacturing apparatus (see Patent No. 39626262). Manufactured the curry roux.
〔試験例３〕
実施例９のカレールウを使用してカレーを調理し、加熱香の様子を４名のパネラーにより評価した。このカレーにおいては、オニオンとガーリックの加熱香が良好に感じられた。
[Test Example 3]
Curry was cooked using the curry roux of Example 9, and the state of the heated incense was evaluated by four panelists. In this curry, the heated aroma of onion and garlic was well felt.
以上より、オニオン又はガーリックを油脂中で加熱処理する際に、油脂を特定の比率で含ませつつ、粉体原料を添加することによって、オニオン又はガーリックのラバー化が抑えられてダマの発生が抑えられることが分かった。したがって、操作性の良好な粉末状食品原料組成物を提供することが可能となる。 From the above, when the onion or garlic is heat-treated in the fat and oil, by adding the powder raw material while containing the fat and oil in a specific ratio, the rubberization of the onion or garlic is suppressed and the generation of lumps is suppressed. It turned out to be. Therefore, it is possible to provide a powdered food raw material composition having good operability.
Claims (14)
前記油脂の含有量が、前記粉末状食品原料組成物の全質量に対して１０質量％より多い、粉末状食品原料組成物。 A powdered food raw material composition containing a heat-treated product containing onion and / or garlic, fats and oils, and a powder raw material.
A powdered food raw material composition in which the content of the fats and oils is more than 10% by mass with respect to the total mass of the powdered food raw material composition.
前記油脂の含有量が、前記粉末状食品原料組成物の全質量に対して１０質量％より多い、製造方法。 A method for producing a powdered food raw material composition, which comprises a step of heating a mixture containing onion and / or garlic, fats and oils, and a powder raw material at a product temperature of 100 ° C. or higher.
A production method in which the content of the fats and oils is more than 10% by mass with respect to the total mass of the powdered food raw material composition.
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| JP2009011314A (en) * | 2007-06-07 | 2009-01-22 | Ezaki Glico Co Ltd | Curry roux and method of producing the same |
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| JP2013110982A (en) * | 2011-11-25 | 2013-06-10 | House Foods Corp | Low fat roux |
| JP2014128237A (en) * | 2012-12-28 | 2014-07-10 | S & B Foods Inc | Food topping material, furikake containing the same and method of producing the same |
| WO2017126598A1 (en) * | 2016-01-20 | 2017-07-27 | 株式会社林原 | Α,α-trehalose dihydrate crystal-containing powder, method for producing same, and use of same |
| JP2019033735A (en) * | 2017-08-13 | 2019-03-07 | 池田食研株式会社 | Method for manufacturing food powder |
| JP2019154419A (en) * | 2018-03-08 | 2019-09-19 | 池田食研株式会社 | Coated ingredient |
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| JP2010505004A (en) * | 2005-09-30 | 2010-02-18 | エフ エム シー コーポレーション | Stabilizers and compositions and products containing them |
| JP2009011314A (en) * | 2007-06-07 | 2009-01-22 | Ezaki Glico Co Ltd | Curry roux and method of producing the same |
| JP2008301782A (en) * | 2007-06-08 | 2008-12-18 | Kaneka Corp | Method for producing vegetable processed product, vegetable processed product and food using the same |
| JP2012065594A (en) * | 2010-09-24 | 2012-04-05 | Nissin Foods Holdings Co Ltd | Powdered soup |
| JP2013110982A (en) * | 2011-11-25 | 2013-06-10 | House Foods Corp | Low fat roux |
| JP2014128237A (en) * | 2012-12-28 | 2014-07-10 | S & B Foods Inc | Food topping material, furikake containing the same and method of producing the same |
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| JP2019154419A (en) * | 2018-03-08 | 2019-09-19 | 池田食研株式会社 | Coated ingredient |
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