JP2767679B2 - Prevention method of moisture absorption and caking of high moisture absorption powder food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of preventing moisture absorption and caking of powdered foods which are conventionally known to easily absorb moisture and consolidate, that is, powdered soy sauce, powdered water extractable substances, and various extract powders.

[0002]

2. Description of the Related Art Conventionally, kelp water-extracted dry powder absorbs moisture when left in the air and solidifies, so wheat flour and other binders have been used as a preventive measure. And the consolidation was still unavoidable. In addition, at the time of producing a water-extracted dry product, which has been conventionally performed, a diluent and pre-mixing are performed,
Although this was blended in the main mixture, the occurrence of caking was observed, and the conventional premix was solidified when left in the air. Further, when powdering a seasoning such as soy sauce, a powdered base material was used, but it was recognized that moisture was absorbed immediately after opening. Conventionally, in the case of premixed flour produced by mixing auxiliary materials such as salt and sugar with flour, caking occurs when auxiliary materials with high hygroscopicity are mixed, and therefore, when secondary processing is performed, non-uniform It became a product with low commercial value and was unacceptable in the secondary market.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to prevent the solidification of a highly hygroscopic powdered food by mixing and stirring the powdered food with a low-moisture corn starch as a binder. At low cost and very easily. As a well-known technique, various starches, sugars and the like are used as binders for highly hygroscopic substances, but kelp extract powder and soy sauce, which are water extracts,
In particular, it is very difficult to pulverize highly hygroscopic foods.In addition, the powdered foods containing these powders cause subtle changes in taste due to solidification soon after powdering. There was a case.

[0004]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention firstly provides a powdered food product having a low moisture content of 7% or less in order to absorb and prevent the solidification of the highly hygroscopic powdered food product. And corn starch in a mixing ratio of 1: 1.5 to 3 and stirring. Secondly, the powdered food of the highly hygroscopic powdery food is powdered soy sauce, powdered water extractable substance, and various extracts. It is to be. As a result of the research, the present inventor could not prevent caking when various starches and sugars were used as a binder, but corn starch having a water content of about 13% was dried with a dryer without being gelatinized. However, by adding 1.5 to 3 times the water content of 7% or less to the kelp extract powder or the like, the effect of preventing caking was obtained. In addition, by mixing and stirring the kelp extract powder and the like with okonomiyaki and other premixed flour, the powdered kelp extract is uniformly dispersed, and the unevenness of taste that has been conventionally regarded as difficult is eliminated, and a solution to the problem will be seen. I was able to.

[0005]

EXAMPLES Before describing specific examples of the present invention, in order to select a binder suitable for powdered soy sauce, kelp extract powder, etc., AMICOL FSR (trade name; heat-treated flour), corn starch (corn starch). , Flour and ST starch C (trade name; corn starch sterilized with hot air and dried) will be described.

Preliminary Test 1 In order to reduce the water content of AMICOL FSR, it was left in a dryer at 70 ° C., taken out every two hours, and the water content was measured.

[0007]

[Table 1] As a result of the measurement, the water becomes almost minimum in 4 to 6 hours, and then becomes higher again. Therefore, even if the drying is performed more than the above, it is known that the water returns to the contrary and rises. Optimum time was 4-6 hours.
It is observed that the minimum moisture of the SR is 2.7%.

Preliminary Test 2 Next, corn starch (water content: 13.0%) was left in a dryer at 70 ° C., taken out every two hours, and the water content was measured.

[0009]

[Table 2] In the case of corn starch, the one with almost the lowest water content was obtained in 6 to 8 hours, and it was found that the water content increased thereafter.

Preliminary Test 3 The present inventor subsequently proceeded with an Amikol FSR with a moisture content of 5.1%.
And 13.9% flour, and a water content of 1.5
% ST starch C and 13.0% corn starch were used as binders, respectively, to confirm the effect. Table 3 shows that a mixture of each binder having a different water content and powdered soy sauce at a ratio of 2: 1 was mixed at a temperature of 36.
After setting for 2 hours under severe conditions of 98 ° C. and a humidity of 98%, the excess amount was measured by passing through a 0.8 mm sieve.

[0011]

[Table 3] From the above, it was found that flour was not suitable for a binder even if moisture was skipped.

Preliminary Test 4 However, when kelp extract powder is used in place of powdered soy sauce as a measurement object, as shown in Table 4, although there is no excess amount, it is relatively effective.

[0013]

[Table 4]

Preliminary Test 5 Next, as shown in Table 5, a mixture of kelp extract powder, powdered soy sauce and each binder at a ratio of 2: 3.5 was mixed at a temperature of 36 ° C. and a humidity of 74% for 2 hours. The results of the standing are shown.

[0015]

[Table 5] From the above results, it can be determined that the powdered soy sauce is more likely to absorb and condense than the kelp extract powder. In addition, it was found that flour with a reduced water content was not a substitute for ST starch C. On the other hand, when corn starch having a water content of 7% or less is used as a binder at a mixing ratio of 1: 1.5-3, the corn starch hardens even after being left under severe conditions of 36 ° C. and 98% of humidity for 2 hours. Storage at room temperature was not a problem because no knots occurred.

Next, an embodiment of a method for preventing moisture absorption and caking of a highly hygroscopic powdered food according to the present invention will be described with reference to the drawings. FIG. 1 shows a process in which corn starch is selected as a binder in powdered soy sauce, the water content is reduced to 7% or less, and the mixture is mixed at a mixing ratio of 1: 1.5 to 3, stirred, and packaged. Fig. 2 shows the process of selecting corn starch as a binder for the kelp extract powder, mixing and stirring the mixture with a water content of 7% or less as in Fig. 1 with flour, salt, and baking powder, mixing and stirring to form an okonomiyaki premix. Show.

Example 1 Powdered soy sauce used in Example 1 as a raw material is obtained by drying and pulverizing ordinary soy sauce by a vacuum freeze-drying method, and has a high hygroscopicity, but is a dashi stock or soup for instant foods. Is usually used in the element. As the binder, corn starch (13.0% moisture) and corn starch dried to 4.8% moisture are used.
1% AMICOL FSR and 4.1% AMICOL F
I chose SR.

Using the corn starch and AMICOL FSR, ten kinds of binders having a weight ratio shown in Table 6 were prepared.

[0019]

[Table 6] The powdered soy sauce and the binder were mixed and stirred at a weight ratio of 1: 2, left at a temperature of 36 ° C. and a humidity of 98% for 2 hours.
The sample was sieved on an 8 mm sieve and the excess amount was measured. Table 7 shows the results.
Shown in

[0020]

[Table 7] From the above results, in the case where the binder was used, the amount of over was extremely small or 0, and no solidification was performed. That is, the water content of corn starch is 4.8%, 6.85
%, The consolidation was very small or zero.

Example 2 This is a method in which cornstarch is mixed as a binder with kelp extract powder to obtain an okonomiyaki mix that does not absorb moisture and solidify by the process shown in FIG. Corn starch with a moisture content of 13% and dried to 4.8% were selected, and as shown in Table 8, 10 types of the composition as shown in Table 8 were prepared, and the binder and kelp extract powder were also blended with the ratio shown in Table 8. And tested.

[0022]

[Table 8] From the above results, namely, the water content of 4.
When the binder was selected from 5 to 6.6%, the over amount was extremely small or 0. Therefore, what did not solidify was obtained.

[0023]

According to the present invention, it is possible to prevent moisture absorption and caking of powdered soy sauce and various extract powder products which easily absorb moisture and caulk, and to provide excellent results without changing the taste during the expiration period. .

[Brief description of the drawings]

FIG. 1 shows a process in which corn starch is selected as a binder for powdered soy sauce, mixed with water at 7% or less, mixed at a mixing ratio of 1: 1.5 to 3, stirred, and packaged.

[Fig. 2] Fig. 2 Selects corn starch as a binder for kelp extract powder, and mixes and stirs the same as Fig. 1 with water content of 7% or less with flour, salt and baking powder, mixes, stirs and mixes okonomiyaki premix. Is shown.

Claims (2)

(57) [Claims] 1. Mixing and stirring of powdered food and corn starch having a low water content of 7% or less at a mixing ratio of 1: 1.5 to 3 in order to prevent the highly hygroscopic powdered food from absorbing moisture and caking. A method of preventing moisture absorption and caking of a highly hygroscopic powdery substance. 2. The highly hygroscopic powdered food according to claim 1, wherein the highly hygroscopic powdered food is a powdered food of powdered soy sauce, a powdered water extractable substance, and various extracts. Anti-caking law.