JP3300805B2 - Manufacturing method of granular oil-containing food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the production of oil-containing foods.
More specifically, the present invention relates to a novel method for producing a granular oil-containing food.

[0002]

2. Description of the Related Art Oil-containing foods having a low water content, such as roux and chocolate, which are composed of food materials such as oils and fats, flour, seasonings, dairy products, and sugar, are easily blocked by heating and cooling. It is often supplied in a state, but for applications such as curry dishes, turkey dishes, chocolate drinks, etc. that are dissolved and used, the solubility is poor in the block shape, and the solubility is improved in the form of flakes and granules It has also been done.

However, although flaky oil-containing foods, such as curry roux, have improved solubility immediately after production, they are said to be difficult to dissolve due to agglomeration due to physical forces such as high temperatures in summer or weights. Has disadvantages.

[0004] On the other hand, granular oil-containing foods have good fluidity and are easy to handle, and have good solubility, so that not only the time required for cooking can be shortened, but also the flake-like clumping can be prevented. It can be used because it is suitable for tabletop seasonings to be sprinkled and used, and because it has excellent dispersion, it makes fried rice with dry curry flavor, topping soft ice cream and ice cream etc. It is also possible to easily give a taste such as chocolate flavor.

[0005] As described above, with regard to the production of granular oil-containing foods having excellent properties which cannot be obtained with block-shaped or flake-shaped oil-containing foods, for example, high-melting oils and fats are melted, and the melted oils and fats are converted into granulated powder. A method of spraying and granulating is well known, but a device for heating or spraying fats and oils is required to spray fats and oils while preserving them in a molten state. It was difficult to make uniform contact, and the particle size distribution of the obtained granules was easily widened, and it was difficult to adjust the particle size.

On the other hand, various attempts have been made to facilitate granulation of granular oil-containing foods and to facilitate control of particle size control of granular products.
No. 152, JP-A-1-269469 and JP-A-59-6
No. 6848, JP-A-60-15055, JP-A-5-6
No. 9 and the like are disclosed.

JP-A-58-107152 discloses that the melting point is 4
Edible fats such as beef tallow and hardened oil at 0 to 50 ° C are hot-melted, and starchy raw materials such as flour and starch are added and boiled. After mixing, curry powder, seasoning and starch decomposition products are added and mixed. This is a method of manufacturing granulated curry roux by extruding and granulating the mixture with a fluidized bed.However, since water is used, it takes more time to dry and evaporates moisture from the granulated material. If this is done, there is a problem that the fragrance component in the granulated material evaporates together with the evaporation of water.

Japanese Patent Application Laid-Open No. 1-269469 discloses powdered vinegar,
It is a method of obtaining a granular dressing by mixing powdered fats and oils, spices, salt, and seasonings, and spraying a binder-containing solution into a fluidized bed of the mixture to granulate, but using a special apparatus such as a fluidized bed. Is required for smooth coagulation and granulation using a binder, and there is a problem that the aroma component is volatilized during the flow due to the flow of the powder with warm air.

JP-A-59-66848 discloses a granulation method in which a powder material to be granulated and a binder powder having a melting point of 40 to 130 ° C. are mixed, heated to a temperature higher than the melting point of the binder powder, and cooled. In order to use fats and oils, special pretreatment for pulverizing the fats and oils was required.

Japanese Unexamined Patent Publication (Kokai) No. 60-145055 discloses a solid fat-containing flake obtained by cooling a roux obtained by heat-treating a food material requiring a heat treatment at a high temperature together with a molten solid fat by a drum flaker, a salt not requiring heat treatment, It is a method to obtain a granular oil-containing food by mixing powder of sugar and undesired extract of heat treatment, heating to above the melting point of solid fat and then cooling to obtain a granular oil-containing food. Even so, a special device such as a drum flaker is used to flake the oils and fats. It is necessary for reasons such as a constant shape, and the cost increases as the number of flakes increases.

Japanese Patent Application Laid-Open No. 5-69 discloses a liquid roux 100 obtained by heating and mixing xanthan gum, starches and edible fats and oils.
For the parts by weight, granules obtained by mixing 60 to 130 parts by weight of a powdery mixture obtained by appropriately mixing an extract powder such as a meat extract powder, various sugars, salt, skim milk powder, curry powder, cream powder, dextrin and the like. A method for producing a powdery sauce, and an instant food prepared by blending the granular food source and ingredients are disclosed, but a large amount of a powdery mixture is added, and only a low fat content is necessarily obtained. There was a problem.

On the other hand, with respect to granulation of chocolate, which enjoys the cocoa aroma and smooth texture when the cocoa butter melts in the mouth, suitable means such as spray cooling method, for example, JP-A-63-186799. It is common to mix powdered or granular milk components into powdered chocolates prepared by the method, and to warm the granules by sending warm air to a temperature at which the chocolate is slightly melted, which is generally used. In addition to the above, roasted cacao nib alone or a mixture of cacao nib and food material commonly used for chocolate, -5
Pulverize to 325 mesh or less at an ultra-low temperature of 0 ° C., return to room temperature in carbon dioxide gas or nitrogen gas or dehumidified air, and when granulating, humidify so that the moisture content becomes a few%, vibrate and granulate, A method of obtaining granulated chocolate by ventilation drying at room temperature or heated dehumidified air or drying under reduced pressure (JP-A-51
-101172), a method of obtaining an aromatic granular food by adding a medium-chain fat having 6, 8 or 10 carbon atoms to granular foods such as skim milk powder and sugar, stirring and adding an aromatic powder such as cocoa powder ( JP-A-56-109567), using a fluidized bed or the like to coat a fat by spraying a fat base such as chocolate melted into a drink-based granule composed of cocoa, coffee or a mixture of skim milk powder and sugar, etc. Method (Japanese Unexamined Patent Publication
234640) and the like, but a special device is required for obtaining powdered chocolate or granulating, or when granulating nuclear material is used, it is necessary to carry out some method in the previous stage. First, there is a disadvantage that a granulation step is required.

[0013]

The problem to be solved by the present invention is to provide a method for producing a granular oil-containing food which can easily and inexpensively granulate a food having a solid fat content of 20% by weight or more. To provide.

[0014]

Means for Solving the Problems The present inventors have conducted intensive studies on the above-mentioned problems, and as a result, it has been found that fats and oils are foods containing solid fats, and solid fats and food materials other than the solid fats are solidified together. After heating to above the melting point of the fat, a porous food material based on a starch-decomposed product was added, and the knowledge that a granular oil-containing food was obtained by mixing and cooling led to the completion of the present invention. Was.

The oil-containing food to be used in the present invention is composed of fats and oils and food materials other than fats and oils, and the fats and oils are solid fats. If the content of the solid fat is less than 20% by weight, it becomes difficult to granulate, so the content of the solid fat needs to be 20% by weight or more. Also, since the water content increases, it becomes difficult to granulate, so that the food is a powdery or solid food having a water content of 8% or less, more preferably 5% or less. Specific examples of such foods include curry dishes, stews, potage soups,
Examples include roux, seasoning, soup base, chocolate, etc. mainly composed of flour as a base of white sauce, brown sauce and the like.

In the present invention, the term "granular" refers to a small package that improves the solubility of the above-mentioned oil-containing food, shortens the cooking time, prevents agglomeration during storage and enables long-term storage, For the purpose of facilitating automatic weighing of the package or improving the fluidity so that it can be used as a seasoning or topping for sprinkling, most of the particles are 250 to 20.
It means that the powder is granulated to be about 00 μm.

The solid fat used in the present invention generally means a fat which is in a solid state at normal temperature due to the inherent characteristics of fats and oils. In the present invention, a liquid fat which is liquid at normal temperature is used. However, even if oils and fats as a whole are included, those that have a melting point exceeding room temperature are also included. Specific examples include palm oil, coconut oil, palm kernel oil, cocoa butter, beef tallow, and lard at room temperature. Liquids such as soybean oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, corn oil, rice oil, linseed oil, and hydrogenation of these oils and fats raise the melting point or increase the freezing point. The reduced oils may be used alone or in combination so that the whole fat or oil exhibits a solid state at normal temperature.

The melting point of the solid fat used in the present invention is determined depending on the kind of the granular oil-containing food to be treated, the storage condition, and the like. For example, in the case of chocolate that needs to be dissolved at the temperature in the mouth, For applications such as soups that are dissolved in high-temperature water and eat, it is desirable to adjust the melting point as high as possible without impairing the texture. May be.
The solid fat preferably has a melting point of 55 ° C. or less.

On the other hand, food materials other than solid fats include starch-containing substances such as flour and starch, starch decomposed products such as dextrin and oligosaccharides, polysaccharides such as gum arabic, locust bean gum, xanthan gum, and soybeans. Protein, wheat protein,
Proteins such as whey protein and gelatin, various amino acids such as protein hydrolysates, seasonings such as sodium glutamate, organic acids such as citric acid and malic acid, various sugars such as sugar and glucose, salt, whole milk powder and skim milk powder Dairy products, emulsifiers such as lecithin and sugar ester, extracts derived from animals and plants, spices and flavors, etc., and are appropriately selected depending on the type of oil-containing food. The food material other than the solid fat does not include a porous food material in principle in the present invention.

The porous food material based on a starch hydrolyzate as described in the present invention is a powder based on a starch hydrolyzate having an irregular granular or powdery form, and the surface of the powder is degraded. Alternatively, it means a substance having a specific volume of about 6 to 20 cc / g having many voids inside. Specifically, it is as follows.

(A) A starch hydrolyzate having a DE of 18 or less, for example, starch such as corn starch or tapioca starch, which is hydrolyzed to a DE of 18 or less with an enzyme and / or acid, is dried in a drum dryer at about 140 to 170 ° C. and usually powdered. (Specific volume: 6 to 20 cc / g: JP-A-50-2
No. 3305),

(B) Starch decomposed products having a DE of 30 or less, for example, natural starch such as potato starch, fractionated amylose and amylopectin, processed starch such as etherified starch, esterified starch, oxidized starch, acid-treated starch, and grafted starch. Acid hydrolysis, alkali decomposition, enzymatic decomposition or a combination thereof hydrolyzed to DE30 or less, seaweed extract and vegetable seed mucilage, vegetable fruit mucous, vegetable resinous mucilage, microbial mucilage, One or more polymer substances selected from the group consisting of water-soluble or water-dispersible proteins, cellulose derivatives and water-soluble synthetic polymers, such as sodium alginate, locust bean gum, pectin, gum arabic, xanthan gum, gelatin, carboxy An aqueous dispersion of methylcellulose or the like dried with a drum dryer No. 9-76538),

Although any of these porous food materials can be used in the present invention, they are particularly preferable for foods in which transparency and graininess are particularly problematic. For example, starch-decomposed products produced according to JP-A-50-23305 The porous food material based on has a very weak sweetness of about 1/10 or less of sugar, has no odor, and is more easily exposed to cold water and hot water than the porous food material obtained from starch or cereal. It dissolves, and when the oil-containing granular food is soup, it dissolves transparently, and when it is chocolate, it becomes excellent in mouthfeel and melting. still,
The specific volume is a value obtained by dividing the volume of a sample filled in a container of a fixed volume by the weight of the sample at that time. This porous food material has a solid fat content of 20% after heating the oil-containing food.
１００100 parts by weight are added. At this time, if the oil-containing food is preliminarily containing the raw material, a lump or a powdery substance in addition to a granular substance is easily formed, and a preferable granular state is not obtained.

In the conventional method of granulating an oil-containing food,
(A) Special granulation equipment is required, (B) Evaporation of fragrance components during drying in wet granulation occurs, (C) Solid powder in dry granulation is melted and then powdered The mixture is simply mixed and cooled, and the granule state is poor, or (D) it is necessary to make the solid fat into a limited form such as powder or flake in order to improve the granule state. Was.

On the other hand, in the present invention, the shape of the solid fat and the method of melting the solid fat are not particularly considered, but the point is that the solid fat is melted together with the food material at a temperature higher than the melting point of the solid fat. It is characterized by adding and mixing the above porous food material, and cooling it to make it into a granule state very easily, making it possible to produce a wide range of granular oil-containing foods from low to high solid fat. To However, where the amount of solid fat is too small, it tends to be powdery, so that the ratio of solid fat to food material other than solid fat is 20 /
80 / or more, 35/65 to obtain more uniform granules
Granulation is performed by adding a porous food material to a food containing a weight ratio of 80/20. At this time, if the amount of the porous food material added to the solid fat is less than 20% by weight, granulation cannot be performed, and if it exceeds 100% by weight, no change in the properties as a granular state is observed, so that it is not economical. ~ 100
It is desirable to make the weight%.

A general method for producing the granular oil-containing food according to the present invention is to use a mixer equipped with a suitable heating device and to agitate the solid fat at a temperature exceeding the melting point of the solid fat with stirring.
Addition of food ingredients other than solid fat after melting 00 parts by weight, or addition of food ingredients other than solid fat and solid fat, and then melting the solid fat at the above temperature, raising the product temperature of the mixture, Even if the temperature does not exceed 30 ° C. from the melting point of the fat or oil, the fluidity of the mixture is maintained sufficiently even at a low level, and the porous food material 20 to 100% by weight with respect to the solid fat is gradually added.
Alternatively, it is put in several times and mixed for 10 to 30 minutes to homogenize. After mixing, the mixture is cooled to a temperature lower by 10 to 30 ° C. than the melting point of the solid fat while being allowed to stand or stirred, and sized as necessary. At this time, heating can be performed by direct heating or indirect heating such as a jacket type. Mixing at high speed causes oil or fat to ooze out, making it difficult to granulate. However, in some cases, it is preferable to use a mixer that can withstand the load and can be stirred at a low speed. When a kneader is used as an example of such a mixer, stirring may be performed at about 4 to 60 rpm, but this is not a limitation as long as similar stirring conditions can be obtained. In addition, when it is desired to remove the freshness of food materials such as flour or gum, or to impart fragrance, etc., these food materials are heat-treated with solid fat at a high temperature, and then other food materials are used. After the addition, the porous food material may be added at a temperature at which the mixture does not exceed 30 ° C. at a temperature higher than the melting point of the solid fat at a high temperature and at which the fluidity of the mixture is sufficiently maintained at a low temperature.

Hereinafter, specific examples of obtaining the granular oil-containing food of the present invention will be described for curry roux and chocolate.

When a curry roux is manufactured, a solid fat such as lard, tallow, hardened tallow oil or the like is placed in a device capable of heating and mixing, for example, a kneader with a jacket, so that the melting point of the fat is 35 ° C. to 55 ° C. Then, steam is injected into the jacket, and the product is heated to about 60 ° C. to melt the fats and oils, and the flour, starch, etc. are added and mixed, and the temperature is raised to 110 to 130 ° C. with stirring. Heat and mix over a suitable time until coloring or fragrance is added to the required degree, excluding the freshness of the salt, and add salt, sugar, glucose, amino acids, sodium glutamate, curry powder and extract, etc. And evenly mix, if necessary, temperature 110
After heating at a temperature not exceeding ℃ to reduce water content,
After cooling to about ° C., the vessel is filled and cooled to below the melting point of the fat to obtain a block curry containing solid fat having a melting point of 35 to 55 ° C. Next, the above block-shaped curry roux was put into a kneader with a jacket, and 10-20.
While stirring at a speed of rpm, steam is injected into the jacket, and the temperature is raised to a temperature not exceeding 30 ° C. even higher than the melting point of the fat, and the fat is melted. Porous food material to be added little by little or divided, and mixed until uniform for 10 to 30 minutes,
Cooling water is poured into the jacket and the melting point of fats and oils is 10 to 30 ° C.
The mixture is cooled to a lower temperature to obtain a granular curry, but if necessary, the particles are sized using a vibrating sieve or the like.

The above production example is a method of producing granular curry roux after passing through a block curry. Even when curry roux which is in a liquid state at a high temperature is cooled, the product temperature may be higher than the melting point of solid fat. When the temperature at which fluidity is sufficiently maintained without exceeding 30 ° C., a method of adding a porous substance can also be used.

On the other hand, in the case of producing granular chocolate, cocoa mass (bitter chocolate) produced according to a conventional method is put in a mixer, dairy products such as sugar and whole milk powder are added, mixed, and then passed through a refiner. ~ 25 μm
Crushed into fine particles of a degree and sent to a concher, where lecithin, cocoa butter and the like are added, kneaded at a temperature of 50 to 70 ° C. and aged chocolate having fluidity is placed in the above kneader, and the melting point of the oil and fat is 30 ° The temperature is adjusted to a temperature at which the fluidity can be maintained without exceeding 10 ° C. A porous food material based on a starch decomposition product is added, mixed for 10 to 30 minutes, and cooled to a temperature 10 to 30 ° C below the melting point of the fat or oil. To obtain granular chocolate. When granulating commercially available milk chocolate, sweet chocolate or the like, the solid fat contained therein can be melted and granulated by adding a porous food material. If the melting point of the solid fat is increased by using oil or the like in combination, it becomes possible to prevent the solid fat from clumping even in summer.

[0031]

EXAMPLES The present invention will be described in detail below with reference to experimental examples and examples, in which parts are by weight.

[0032]

EXPERIMENTAL EXAMPLE 1 Lard having a melting point of 30 ° C. and hardened palm oil having a melting point of 50 ° C. were added to a jacketed kneader (manufactured by Kajiwara Kogyo Co., Ltd.), and steam was introduced into the jacket while stirring at a speed of 10 to 20 rpm, followed by heating. Melt oils and fats, product temperature 6
The flour is introduced at about 0 ° C. and heated to 110 ° C., and the temperature is maintained for 10 minutes. Then, cold water is put into the jacket and cooled, and the pine flow (porous starch decomposition product made by Matsutani Chemical Industry Co., Ltd.) And then mixed for 20 minutes, cooled with water in a jacket and cooled to a product temperature of 20 ° C. to obtain an oil-containing food having a solid fat melting point of about 40 ° C. . Table 1 shows the ratio of the raw materials used, the granular state of the oil-containing food, and the solubility. The solubility was determined by charging 20 g of a sample to 80 g of hot water at 95 ° C.
This is shown by the state of dispersion and dissolution when stirred at a speed of minutes.

[0033]

[Table 1] Granular state ◎; uniform granular ○: granular but somewhat non-uniform ×: powdery and not granular Solubility ◎: good dispersion, dissolves within 30 seconds ○: good dispersion × 45 to 60 seconds required for dissolution; Lum is generated in part and does not disappear within 60 seconds

[0034]

EXAMPLE 1 Lard having a melting point of 30 ° C. and a melting point of 28 were prepared in a kneader.
° C margarine and 50 ° C melting point beef tallow oil.
The mixture was heated with stirring at a speed of 0 to 20 rpm to melt the fats and oils, flour was introduced at a product temperature of about 60 ° C., heated to 110 ° C., and this temperature was maintained for 10 minutes.
Add top white sugar, salt, onion powder, garlic powder, sodium glutamate, yeast extract, and powdered source, mix and heat at a temperature of 110 ° C or less, and moisture 2%
Then, the mixture was cooled and cooled at a product temperature of about 55 ° C. As a porous food material, pine flow and porous starch (based on JP-A-55-99166, using an extruder, a corn starch having a moisture content of 19%, a die) Part 190
At a pressure of 15 kg / cm @ 2 at a temperature of 5.degree.
4 cc / g), and each was charged in three portions, mixed for 20 minutes, and cooled to a product temperature of 20 ° C. to obtain a granular curry. Melting point about 39 ℃
In Table 2, the ratio of raw materials at that time was shown in Table 2. An instant curry containing ingredients was prepared using these granular curries. That is, put vegetables and meat in 200 g of water, boil them and soften them, then put 30 g of each of these granular curry roux, and lightly stir for 30 seconds to dissolve very easily in any case, and cook curry. Was.

[0035]

[Table 2]

[0036]

Example 2 40 parts of margarine having a melting point of 30 ° C. were put into a kneader, the temperature of the product was raised to 50 ° C., and margarine was melted.
After mixing for 5 minutes, add pine flow and mix for 20 minutes,
Upon cooling to 20 ° C., a corn cream soup showing uniform granules was obtained. 20 g of the granulated soup obtained is 95
When dissolved in 80 g of hot water at 80 ° C., it was dissolved very easily, and the food was delicious. NX-1
0 is roasted flour manufactured by Matsutani Chemical Industry Co., Ltd.

[0037]

[Table 3]

[0038]

Example 3 Cocoa mass containing 50% cocoa butter having a melting point of 29 ° C. was mixed with whole milk powder containing 25% milk fat and sugar, and the mixture was passed through a three-roll mill to form fine particles. Put into a kneader in which warm water of 50-60 ° C. is put in advance in the jacket, and stir at a speed of 10-20 rpm,
Cocoa butter having a melting point of 28 ° C. is charged at a temperature of 40 ° C. When the temperature of the product reaches 50 ° C., the stirring speed is increased to about 100 rpm and the temperature is maintained until the water content becomes 1% or less. Next, the stirring speed was reduced to 10 to 20 rpm, and pine flow was added little by little. After mixing for 20 minutes, the mixture was cooled to 15 ° C. by passing cold water through a jacket to obtain chocolate having a melting point of about 29 ° C. showing uniform granules. Table 4 shows the ratio of raw materials at that time. When this chocolate was eaten as it was, it was excellent in mouthfeel and mouth melting, and when dissolved in hot water, it dissolved very easily to obtain a delicious chocolate drink.

[0039]

[Table 4]

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-63-251047 (JP, A) JP-A-58-107152 (JP, A) JP-A-60-145055 (JP, A) JP-A-2- 27944 (JP, A) JP-A-6-125717 (JP, A) JP-A-7-213248 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/40 A23G 1 / 00 A23L 1/00 A23L 2/39 JICST file (JOIS)

Claims (2)

(57) [Claims] 1. A method for producing an oleaginous food comprising oils and fats and a food material other than oils and fats, wherein the oils and fats are solid fats. Production of granular oil-containing food, characterized in that a porous food material based on a decomposed product is added to and mixed with 20 to 100% by weight of solid fat and then cooled to a temperature lower than the melting point of the solid fat. Law. 2. The solid fat and the food material other than the solid fat are 35/6.
The method for producing a granular oil-containing food according to claim 1, wherein a food containing a weight ratio of 5 to 80/20 is used.