JP2801242B2 - Coated preparation and its use - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION INDUSTRIAL APPLICATION The present invention comprises a mixture of citric acid monoglyceride,
The present invention relates to an oil-fat / wax-coated preparation of an edible core substance and its use.

2. Description of the Related Art A method of using edible fine particles as a core substance and coating the core substance with fats and oils / waxes is known. For example, 5'-ribonucleotides (Japanese Patent Publication Nos. 42-1470 and 58-9436).
6), organic acids (JP-A-61-100170), enzymes (JP-A-5
7-2668) or sweetener (JP-A-61-100146, JP-A-61-100)
-268153) and the like, and when added to food, improve the stability against enzyme decomposition, acid or heat and improve the quality.

Problems to be Solved by the Invention According to the conventional coating method of the edible core substance, even if the purpose such as the improvement of stability can be achieved, the quality of the target product may be impaired due to fats and oils and waxes. is there. That is, after the coated preparation is added at the time of food production, heat treatment is performed to melt the fats and waxes, and the core substance is exposed to perform its original function. In some cases, it does not adapt to food.
For example, when miso soup is made using miso to which a coating of 5'-ribonucleotides has been added, the molten fats and waxes float on the surface due to heating during cooking, and the appearance of the miso soup is impaired. Thus, as an example of the molten oils and fats and waxes have an unfavorable effect on quality,
It is often seen when a coating formulation with oils and fats is used for fluid foods with a lot of water.

Means for Solving the Problems The present inventors have conducted various studies because the above-mentioned drawbacks are seen in the coating preparation of fats and waxes of the edible core substance obtained by the conventional method. It has been found that remarkable improvement can be achieved by including or attaching citrate monoglyceride in a coated preparation, and the present invention has been completed by further study.

That is, the present invention provides 1) a liquid food preparation comprising an edible core substance coated with fats and oils and comprising a citrate monoglyceride, and 2) the liquid food is a soup.
And (3) a method for producing a fluid food, characterized in that citrate monoglyceride is allowed to coexist in the production of a fluid food to which an edible core substance is coated with a fat or wax.

Citrate monoglyceride was obtained by a conventional method, that is, mono-citrate monoglyceride (mono-Monoglyceride).
eridyl Citrate,) di-citrate monoglyceride (di
Monoglyceridyl Citrate,) or tri-citrate monoglyceride (tri-Monoglyceridyl Citrate,), or a mixture of two or three of these can be used. For example, linear fatty acid citrate monoglyceride having 12 or more carbon atoms, and specific examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachinic acid, arachidonic acid, behenic acid, and lignosenic acid. And citric acid monoglycerides. In particular, citric acid monoglycerides of fatty acids having up to 18 carbon atoms such as myristic acid, palmitic acid, stearic acid, and oleic acid are preferably used.

The edible core substance referred to in the present invention is not particularly limited as long as it has a fine particle shape. For example, seasonings (eg,
5'-ribonucleotides), organic acids (eg, citric acid,
Tartaric acid, sorbic acid, fumaric acid, L-ascorbic acid),
Examples of such enzymes include food enzymes (eg, proteolytic enzymes) and sweeteners (eg, aspartame, acesulfame K). The method for preparing these fine particles may be in accordance with a method known per se.

The oils and waxes used for coating may be those which have a melting point of about 55 to 90 ° C and are edible, and may be vegetable or animal oils or hardened oils obtained by hydrogenating these oils and fats, and furthermore vegetable oils and waxes. , Animal and mineral natural waxes. Specific examples of the oils and fats include, for example, hardened tallow oil, hardened fish oil, hardened whale oil, hardened rapeseed oil, hardened soybean oil, hardened peanut oil, hardened oil of castor oil, hardened oil of cottonseed oil, hardened oil of safflower oil, Hardened oil of safflower oil, hardened oil of rice bran oil, and the like. Further, in the present invention, a fatty acid having 14 to 28 carbon atoms and a melting point of about 55 to 90 ° C. (eg, palmitic acid, stearin, beheric acid) can be used, and is included in the range of the above fats and oils. Examples of the wax include edible natural waxes such as candelilla wax, rice wax, carnauba wax, beeswax, and paraffin wax. These oils and fats and waxes may be used alone or in combination of two or more for the purpose of adjusting to a desired melting point. For example, about 60 to 100 parts by weight of waxes can be used together with 100 parts by weight of fats and oils.

The preparation of the present invention can be obtained by adding citrate monoglyceride to an oil-fat / wax preparation of an edible core substance. As a compounding method, the edible core substance may be coated according to an ordinary method by mixing citrate monoglyceride with the melted fats and waxes, or the citrate monoglyceride may be adhered to the once coated preparation.

As a coating method, for example, a core substance is added to oils and fats previously melted to about 60 to 105 ° C., preferably about 60 to 9 ° C.
Spray granulation method of dispersing at 5 ° C and spraying in a cooling tower of about 10-35 ° C with a rotating disk or nozzle, or method of once cooling and solidifying this hot-melt dispersion, then pulverizing the core material Use any method such as spraying liquid oils and waxes (heat-melted or dissolved in a suitable solvent) and coating them with a coating pan, or using a coating pan. Can be. Among these methods, spray granulation is preferable in that a more uniform coated granule can be obtained.

The amount of the citric acid monoglyceride is preferably 0.1 to 10% by weight based on the amount of the fats and waxes to be coated. If the amount is more than this, the coating effect of the fats and waxes decreases, and When the amount is too small, the effect of improving the floating of oil droplets when added to a fluid food can hardly be expected. In particular, it is preferable to mix it in an amount of 0.5 to 5% by weight with respect to fats and oils and waxes.

Foods targeted by the present invention, after adding the formulation of the present invention to the food, such as the floating of oils and fats melted by heating, for the purpose of preventing adverse effects on quality, especially fluid foods are preferred Be eligible. The term "fluid food" as used herein refers to a food that has a large proportion of water and is not fixed.
For example, soups (eg, soup, miso soup, soup, sauce, sashimi soup), soft drinks (eg, juice, lactic acid drink, lactic acid bacteria drink), palatable drinks (eg, coffee, black tea, green tea), seasoning liquid Packed pickles or seasonings (eg, soy sauce, sauce, miso) and the like are excited. In particular, it is advantageously used for producing juices.

In the production of the flowable food of the present invention, the coating of citrate monoglyceride and the edible core substance fats and oils may be made to coexist by any method, but especially the coating containing citrate monoglyceride as described above. It is most effective to add it as a formulation. In some cases, the edible core substance oil / fat / wax coating and the citric acid monoglyceride can be separately added in appropriate steps. The method of adding the coated preparation of the present invention to a flowable food,
What is necessary is just to implement by the method similar to the conventional manufacture.

EXAMPLES Next, the present invention will be described in more detail with reference to examples. In the following, unless otherwise specified,% means% by weight. As the citric acid monoglyceride, “Poem K-30” (mixture of mono-, di- and tri-forms, melting point 55 ° C.) manufactured by Riken Vitamin was used.

Example 1 (1) Hardened tallow oil heated and melted in advance (m.p. 62 ° C) 6
85 g of 5'-ribonucleotide calcium powder (water 1
4%) Add 315g and disperse, then adjust to 70 ℃, and use a rotating disk type spray device (disk diameter 5cm, rotation speed 2500rp)
m) was sprayed into a room at 25 ° C. to perform coating granulation (Sample A).

(2) 50 g of citric acid monoglyceride was added to 635 g of hardened tallow oil heated and melted in advance, melted, and 315 g of 5-ribonucleotide calcium powder (14% moisture) was added, followed by granulation in the same manner as in Sample A ( Sample B).

(3) 10 g of citric acid monoglyceride was added to 675 g of the heated and melted beef tallow oil, and the mixture was melted. Further, 315 g of 5'-ribonucleotide calcium powder (14% moisture) was added and coated and granulated in the same manner as in Sample A. (Sample C).

Each sample obtained above was added to miso at a rate of 0.2% and stored at 25 ° C. for one month. Untreated miso was also stored. Each of these misos was used to make miso soup, and ten panelists evaluated the degree of conspicuousness of oil droplets generated on the surface of the miso soup. The evaluation method was evaluated on the following six-point scale, and the average of the scores was taken.

0: Oil droplets are not noticeable 1: Oil droplets are slightly noticeable 2: Oil droplets are noticeable 3: Oil droplets are noticeable 4: Quite oil droplets are noticeable 5: Very oil droplets are noticeable The residual amount of 5'-ribonucleotide calcium in the miso was also measured. Table 1 shows the results.

As a result, in the case of adding citric acid monoglyceride, the effect of preventing oil droplets from being noticeable was clearly recognized.

Example 2 Oilseed rapeseed oil (m.p. 67 ° C.) 640 heated and melted in advance
After dissolving 20 g of the following emulsifiers (a) to (f) in 5 g, 5′-ribonucleotide calcium powder (water content)
340 g was dispersed to obtain a coated granule in the same manner as in Example 1.

(A) glycerin fatty acid monoester (b) sucrose fatty acid ester (HLB7) (c) diacetyltartaric acid monoglyceride (d) citrate monoglyceride (e) soybean lecithin (f) sorbitan fatty acid ester A control was prepared by dispersing and granulating 340 g of liponucleotide calcium powder (g).

Each of these granules was added so as to be 0.2% with respect to the miso, and then miso soup was prepared. The effect of preventing the generation of oil droplets on the surface was evaluated by a sensory test by a rank method using 10 panelists. Table 2 shows the results. In the table,
The smaller the total rank, the smaller the amount of generated oil droplets.

As a result, the effect of preventing the generation of oil droplets by citric acid monoglyceride was the greatest.

Example 3 Candelilla wax (m.p7
(0 ° C.) After adding 300 g of citric acid powder to 700 g and sufficiently dispersing, a coated granulated product was obtained by the method of Example 1 (sample A). Further, 20 g of citric acid monoglyceride was added to 680 g of the candelilla wax that had been heated and melted in advance, and the mixture was melted. 300 g of citric acid powder was added to the melt, and the mixture was sufficiently dispersed. (Sample B). Using these samples, powdered coffee jelly was prepared according to the recipe described below. 25g of this coffee jelly
The mixture was heated and melted by adding 75 ml of water, and then cooled in a refrigerator. As a result, the jelly made using the sample A had fat-like spots on the surface, which was not preferable in appearance, but the sample B
The appearance of the jelly made by using was good.

<Formulation formula of coffee jelly> Agar powder 0.7% Powdered coffee 1.0% Isomerized sugar 26.0% Citric acid-coated granules 0.2% Water 72.1% Total 100.0% Example 4 Castor hardened oil (m.p85%) 600 heated and melted in advance 600
After adding 400 g of aspartame powder to g and sufficiently dispersing it, a coated granule was obtained by the method of Example 1 (sample A).
Also, 10 g of citric acid monoglyceride was added to 590 g of castor-hardened oil that had been heated and melted in advance, and the mixture was melted. 400 g of aspartame powder was further added to obtain a coated granule in the same manner (Sample B). Using these samples, powder powder was prepared according to the following formulation.

<Preparation of powdered shiraku powder> Red bean bleached bean paste 80% Potato starch 5% Kuzu powder 5% Aspartame-coated granules 2.5% Food salt 4% Powdered shiraku A containing sample A and powdered shiruko B containing sample B Was used to prepare each of the flour powders.
As a result, the powder using the powder A was found to have oil droplets on the surface, but the powder using the powder B was almost free of oil drops.

Example 5 250 g of citric acid monoglyceride was added to 750 g of hardened tallow oil previously heated and melted at 80 ° C., melted, cooled to 70 ° C., and then citrated monoglyceride was produced in the same manner as in Example 1, (1). Granulated.

Next, the 5'-ribonucleotide calcium coating (sample A) obtained in Example 1 (1), sodium glutamate 88%, and citric acid monoglyceride granulated product 2%
Was prepared (Sample D).

1% of Sample D was added to the miso, and Samples A, B and C obtained in Example 1 were similarly added at a ratio of 0.2% to the miso, respectively, and stored at 25 ° C. for one month. Using each of these misos, a miso soup was prepared, and a panel was prepared in the same manner as in Example 1 to determine how noticeable the oil droplets generated on the surface of the miso soup were.
Evaluated by 10 people. In addition, the residual amount of 5'-ribonucleotide calcium in each miso soup after storage was also measured. Table 3 shows the results.

Effect of the Invention According to the present invention, when the edible core material is coated with fats and oils and waxes, the coating material becomes well-fitted in food even after being heated and melted, and almost no phenomenon of separation occurs. Among these various surfactants, citric acid monoglyceride has a particularly strong effect, and therefore, it is possible to practically and advantageously prevent quality deterioration due to generation of oil droplets in a fluid food.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-62-215376 (JP, A) JP-A-62-104554 (JP, A) JP-A-61-238336 (JP, A) JP-A-61-238336 195654 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/00-1/035

Claims (3)

(57) [Claims] (1) A composition comprising a citric acid monoglyceride,
A fluid food preparation comprising an edible core substance coated with fats and oils and waxes. 2. The preparation according to claim 1, wherein the fluid food is a soup. 3. A process for producing a flowable food, characterized in that a citrate monoglyceride is allowed to coexist in the production of a flowable food to which a fat or wax coating of an edible core substance is added.