JP3562716B2 - Powdered food and method for producing the same - Google Patents
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【０００１】
【発明の属する技術分野】
本発明は粉末状食品およびその製造法に関するものであり、さらに詳しくは、カレー、ハヤシ、シチューなどのソース類やおでん、うどんなどの各種スープ類などに用いられる粉末状食品およびこの粉末状食品を効率的に製造する方法に関するものである。
【０００２】
【従来の技術】
従来、カレー、ハヤシ、シチューなどに用いる固形食品は、家庭用にも業務用にも簡単に利用でき便利であるので大量に消費されている。このような固形食品は、小麦粉若しくは澱粉と油脂を約１１０〜１３０℃位に加熱混合後、加熱しながら乳化剤、砂糖、塩、グルタミン酸ソーダなどの調味料、香辛料、その他を添加して攪拌混合して製造されるので、食品の風味の飛酸や変質が起こるという問題があった。
【０００３】
一方、各種スープ類、各種調味料類などは、澱粉類および粉乳、食塩、砂糖、化学調味料、香辛料などの適宜材料と、さらに、食用油脂より成る原料の水分含量を８〜１３質量％に調整し、これを押し出し型の造粒機にかけて造粒した後、熱風乾燥により５〜９質量％の水分を蒸発させ、冷却、篩別する顆粒状食品の製造法（特公昭５３−４５３８０号公報）が知られている。しかし、熱風乾燥するので熱風乾燥による食品風味の飛散、変質という問題がある。
【０００４】
また、特開昭５９−４５８３５号公報には、食品原料中にショ糖脂肪酸エステルを混和し、これを板状に圧延成形し、顆粒化する顆粒状食品の製造法が記載されている。かかる製造法においては、食品原料に加水していないため、上記湿式造粒法における食品風味の飛散、変質という問題は解消できる。しかし、食品原料が、例えば小麦粉を主原料とするものである場合、かなりの高圧でなければ圧延成形処理を行うことができず、得られた顆粒状食品の溶解性が悪くなる、という問題が生じる。
【０００５】
また、主原料として澱粉を含み、油脂を０〜６重量％、水分を４〜１２重量％の割合で含有する加圧成形品を粉砕整粒してなる顆粒状食品（特開２０００−１２５７８３号公報）や、加水することなく押し出し造粒した澱粉顆粒と、澱粉以外の原料を加圧成形し、粉砕整粒したその他原料顆粒とを含有する顆粒状食品（特開２０００−１２５７８４号公報）が提案されているが、加圧成形、粉砕整粒、押し出し造粒などの多くの工程を要する問題がある。
【０００６】
【発明が解決しようとする課題】
本発明の第１の目的は、上記従来の技術における問題の全てを解消し、溶解性が良く、風味に優れ、ザラツキ感のない食感を有し、カレー、ハヤシ、シチューなどのソース類やおでん、うどんなどの各種スープ類などに用いられる粉末状食品を提供することであり、本発明の第２の目的は、このような粉末状食品を少ない工程数で容易に製造できる省エネルギー型の製造法を提供することである。
【０００７】
【課題を解決するための手段】
本発明者等は、上記課題を解決するため鋭意研究を重ねた結果、あらかじめ低水分含有量に調製した小麦粉および／または澱粉の表面にスプレー、混合などの方法により、特定の複数の油脂膜を形成してなる粉末状食品により、上記目的を達成することができることを知見し、本発明を完成するに至ったのである。
【０００８】
すなわち、本発明の請求項１記載の粉末状食品は、あらかじめ水分を調製して水分含有量を２〜６質量％にした小麦粉および／または澱粉の表面に複数の油脂膜を有する粉末状食品であって、
前記小麦粉および／または澱粉の表面に形成された常温で液状の油脂からなる第１油脂膜と、
第１油脂膜の上に形成されたＨＬＢ６〜８の乳化剤膜と、
この乳化剤膜の上に形成された常温で固体の油脂からなる第２油脂膜とを有し、前記小麦粉および／または澱粉に対して、第１油脂膜形成に用いた油脂が１〜１ ５質量％であり、
前記小麦粉および／または澱粉および調味料その他の粉末原料に対して、第２油脂膜形成に用いた油脂が１〜１５質量％であることを特徴とする。
【０００９】
本発明の請求項２記載の粉末状食品は、請求項１記載の粉末状食品において、常温で液状の油脂が植物油であることを特徴とする。
【００１０】
本発明の請求項３記載の粉末状食品は、請求項１あるいは請求項２記載の粉末状食品において、第２油脂膜形成に用いた油脂が常温で固体の硬化油脂であることを特徴とする。
【００１１】
本発明の請求項４は、下記の工程（１）〜（４）から成ることを特徴とする請求項１から請求項３のいずれかに記載の粉末状食品の製造法である。
（１）乳化剤と、常温で液状の油脂とを常温で混合する工程。
（２）工程（１）で得られた液状の混合物を、あらかじめ水分を調製して低水分含有量とした小麦粉および／または澱粉に、常温で噴霧しながら均一に混合し、前記小麦粉および／または澱粉の表面に常温で液状の前記油脂からなる第１油脂膜と、第１油脂膜の上に形成された乳化剤膜とを形成する工程。
（３）工程（２）で得られた粉末状の混合物に、常温で固体の油脂を溶融して噴霧しながら、調味料や香辛料その他の粉末原料も配合して常温で均一に混合し、前記混合物の表面に常温で固体の前記油脂からなる第２油脂膜を形成する工程。
（４）必要に応じて検査後、袋、瓶などに充填する工程。
【００１２】
【発明の実施の形態】
以下、本発明の実施の形態を詳細に説明する。
図１は、本発明の粉末状食品の断面を模式的に説明する説明図である。
図１に示すように、本発明の粉末状食品１は、あらかじめ水分を調製して低水分含有量とした小麦粉および／または澱粉２の表面に常温で液状の油脂からなる第１油脂膜３と、第１油脂膜３の上に形成された乳化剤膜４と、乳化剤膜４の上に形成された常温で固体の油脂からなる第２油脂膜５からなる複数の油脂膜を有している。小麦粉および／または澱粉２は、単独粒子であってもよく、あるいは２個以上の複数の粒子あるいはこれらの組み合わせでもよい。しかし澱粉２は通常１〜数個の粒子からなる。
【００１３】
本発明の粉末状食品は、湯に溶かして用いるもので、例えば、カレー、シチュー、パスタソース、中華調理用ソース、トマトソース・ブイヤベースのような洋風煮込みソース等のソース類、おでん、うどん等の各種スープ・汁類、各種調味料等を粉末状にした食品である。
【００１４】
本発明においては、小麦粉、澱澱を主原料とするものであるが、小麦粉の種類に関しては特に限定されず、例えば、薄力粉、中力粉、強力粉などを使用する例を挙げることができる。澱粉としては、例えば、コーンスターチ、馬鈴薯澱粉、小麦澱粉等が用いられる。小麦粉と澱粉は単独で用いることも、任意の割合で混合して用いることもできる。
【００１５】
本発明で用いる小麦粉および／または澱粉は通常水分を約１０〜１５質量％程度含有するので、粉末状になりにくく、かつ保存性が悪く、製品粉末状食品が生っぽい臭いがしたり、粉っぽさがでる。そこで、良好な粉末状としてかつ保存性を向上させ、良好な製品を得るために、焙煎、熱風乾燥などの公知の方法によりあらかじめ水分を調製して、例えば、約２〜６質量％程度、好ましくは約３〜５質量％の低水分含有量とすることが肝要である。２質量％未満では、乾燥に時間がかかるばかりでなく、変質の恐れがあり、また温水に溶かした際にダマができる恐れがあり、６質量％を超えると、製品のケーキング、品質劣化を防止できない恐れがあり、また温水に溶かした際にダマができる恐れがあるのでいずれも好ましくない。あらかじめ水分を調製して低水分含有量とした小麦粉および／または澱粉を用いると、製品のケーキング、品質劣化を防止できる。
【００１６】
しかし、このようなあらかじめ水分を調製して低水分含有量とした小麦粉および／または澱粉を用いても、このまま放置すると元の水分含有量約１０〜１５質量％程度に戻ってしまう。そのためあらかじめ水分を調製して低水分含有量とした小麦粉および／または澱粉の表面に常温で液状の油脂からなる第１油脂膜を形成することが考えられる。しかし、第１油脂膜を形成した粉末は粉末同士が第１油脂膜を介して粘着、付着し易く、圧力がかかると結着する欠点がある。
【００１７】
そこで本発明においては、水に対して相溶性の優れた適切なＨＬＢを有する乳化剤と、常温で液状の油脂とを常温で混合した混合物を作り、この液状の混合物を、あらかじめ水分を調製して低水分含有量とした小麦粉および／または澱粉に、常温で噴霧しながら均一に混合する。
このようにすると、常温で液状の油脂は小麦粉および／または澱粉の内部に浸透するとともに小麦粉および／または澱粉の表面にこの油脂からなる第１油脂膜を形成し、そして大部分の乳化剤は第１油脂膜の上に乳化剤膜を形成する。第１油脂膜の上に乳化剤膜を形成したこれらの粉末は粉末同士が粘着したり、付着したりせず、圧力がかかっても結着しない。
【００１８】
第１油脂膜を形成する常温で液状の油脂は特に限定されるものではない。具体的には、例えば菜種、大豆、ヒマワリ種子、綿実、落花生、米糠、コーン、サフラワー、オリーブ、胡麻、カカオ、ヤシ、アブラヤシなどから採取した油脂のうち常温で液状の植物性油脂並びに乳や魚、鯨などから採取した油脂のうち常温で液状の液状の動物性油脂、これらの油脂類の単独または混合油あるいはそれらの分別、エステル交換などを施した加工油脂などを挙げることができる。しかし、本発明においては常温で液状の植物性油脂を好ましく使用できる。
【００１９】
本発明においては公知の乳化剤（例えば特開平４−３３０２５８号公報、特開平９−２２２号公報などに記載の乳化剤）としてカゼインナトリウム、リゾレシチン、ポリグリセリン酸脂肪酸エステル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エステルなどを適当な配合割合で添加して用いることができる。その他に必要に応じてリン酸塩、クエン酸塩などの乳化安定剤、ｐＨ調整剤などを適宜添加することができる。
【００２０】
本発明において用いる乳化剤のＨＬＢは約５〜９が好ましく、約６〜８がさらに好ましい。５未満では水に対する相溶性が低く、分散性や溶解性に劣りお湯にいれた際にダマやままこになる恐れがあり、９を超えるとお湯にいれた際にダマができる恐れがあり、また第１油脂膜との相溶性が劣り良好な乳化剤膜が形成されない恐れがある。
【００２１】
本発明において小麦粉および／または澱粉に対する第１油脂膜形成に用いる油脂の量は特に限定されない。しかし、小麦粉および／または澱粉に対する第１油脂膜形成に用いる油脂は約１〜１５質量％であることが好ましく、約１〜１２質量％がさらに好ましい。１質量％未満では澱粉表面を覆う均一な第１油脂膜が形成されない恐れがあり、また温水に溶かした際にダマができる恐れがあり、１５質量％を超えると多すぎて油脂が垂れ流れる恐れがあり、また温水に溶かした際にダマができる恐れがある。
【００２２】
第１油脂膜の上に乳化剤膜を形成した粉末混合物は前記のように粉末同士が粘着したり、付着したりせず、圧力がかかっても結着しない特性を有するが、空気中の水分を吸着・吸収し易く、また、製品とした際のコクが不足する問題がある。
【００２３】
そこで本発明においては、このようにして第１油脂膜の上に乳化剤膜を形成した粉末混合物に対して、常温で固体の油脂を溶融して噴霧しながら、砂糖、塩などの調味料や、デキストリン、乳糖、香辛料、カレー粉、エキス類、乳製品などを配合して常温で均一に混合して、前記混合物の表面に常温で固体の前記油脂からなる第２油脂膜を形成する。
これらの調味料や香辛料などは粉末混合物の粒子間に存在したり、形成された第２油脂膜中に存在したり、あるいは粒子間と第２油脂膜中に存在したりするが、いずれに存在してもよい。第２油脂膜を形成することにより空気中の水分を吸着・吸収するのを防止するとともに製品とした際のコク不足の問題を改善できる。
またキサンタンガム、カラギーナン、ジェランガム、タマリンドガム、カラヤガム、グアガム、ローカストビーンガムなどの増粘多糖類を適宜加えてもよい。
【００２４】
本発明において小麦粉および／または澱粉などに対する第２油脂膜形成に用いる油脂の量は特に限定されない。しかし、小麦粉および／または澱粉および調味料その他の粉末原料の合計に対して、第２油脂膜形成に用いた油脂が１〜１５質量％であることが好ましく、約１〜１２質量％がさらに好ましい。１質量％未満では表面を覆う均一な第２油脂膜が形成されない恐れがあり、また温水に溶かした際にダマができる恐れがあり、１５質量％を超えると多すぎて噴霧できない恐れがあり、また温水に溶かした際にダマができる恐れがある。
【００２５】
第２油脂膜を形成する常温で固体の油脂は特に限定されるものではない。具体的には、例えば菜種、大豆、ヒマワリ種子、綿実、落花生、米糠、コーン、サフラワー、オリーブ、胡麻、カカオ、ヤシ、アブラヤシなどから採取した油脂、あるいは必要に応じて分別、エステル交換などを施した加工油などの常温で固体の植物性油脂並びに乳脂、牛脂、豚脂、魚油、鯨油などの内の常温で固体の動物性油脂、これらの油脂類の単独または混合油を挙げることができる。
また、本発明においては前記油脂を硬化処理した常温で固体の油脂を好ましく使用できる。常温で固体の硬化植物性油脂を特に好ましく使用できる。
【００２６】
常温で固体の油脂の融点は特に限定されないが、約３５〜５５℃が好ましく、より好ましくは約４０〜５０℃である。３５℃未満では、店頭などにおいて粉末状食品が軟化することが懸念され、そして、室温に放置すると結着する恐れがあり、逆に５５℃を超えると使用時に粉末状食品が溶けにくく、温水に溶かした際にダマができる恐れがあり、またワキシーな食感となるなどいずれも好ましくない。
【００２７】
本発明の粉末状食品中の各成分の配合割合は目的とする食品の特性に応じて適宜決められるものである。例えば、カレー、ハヤシ、シチューなどのソース類の場合、一般的に小麦粉や澱粉の含量が少なくなりすぎると、スープ様となり好ましくない。反対に、小麦粉や澱粉の含量が多くなりすぎると、一般的に粘性が高くなりすぎる。また、油脂の含量が少なくなりすぎると、一般的に粉臭くなったり、風味があっさりしすぎてしまう。反対に、油脂の含量が多くなりすぎると、一般的に風味的にも油っぽくなる傾向があるので好ましくない。
【００２８】
図２は、本発明の粉末状食品を製造する方法の一実施態様を説明する説明図である。
先ず、工程（１）において乳化剤６と、常温で液状の液状油脂７とを常温で混合する。
【００２９】
次いで、工程（２）において、混合機▲１▼にあらかじめ水分を調製して低水分含有量とした焙煎小麦粉あるいは澱粉２を入れて、工程（１）で得られた液状の混合物を常温で噴霧しながら均一に混合する。
そして図１に示したように焙煎小麦粉あるいは澱粉２の表面に常温で液状の前記液状油脂７からなる第１油脂膜３を形成するとともに、この第１油脂膜３の上に乳化剤膜４を形成する。
【００３０】
次いで、工程（３）において、工程（２）で得られた粉末状の混合物を混合機▲２▼に移送し、砂糖、塩などの調味料８、デキストリン、乳糖、エキス類、その他より適宜選択される原料群９、およびカレー粉、香辛料、乳製品などより適宜選択される原料群１０を配合して、常温で固体の硬化油脂１１を溶融して噴霧しながら常温で均一に混合する。砂糖、塩などの調味料８は好ましくは粉砕して焙煎小麦粉あるいは澱粉２と同じ粒度としたものを使用することが好ましく、また、原料群料９、原料群１０も篩で篩別して焙煎小麦粉あるいは澱粉２と同じ粒度としたものを使用することが好ましい。
そして前記混合物の表面に硬化油脂１１からなる第２油脂膜５を形成する。
【００３１】
次いで、工程（３）で得られた粉末状の混合物を混合機▲２▼から出して、エアー輸送により配管１２中を移送して貯槽１３に入れる。貯槽１３に入れた粉末状の混合物を篩１４で篩別して適当な粒度としたものを、混合機▲３▼に供給し、常温で均一に混合する。
篩１４で篩別された粒度の大きいものは図中破線で示したように例えば粉砕するなどしてリサイクルして貯槽１３に戻すようになっている。
【００３２】
次いで、工程（４）で得られた本発明の粉末状食品を混合機▲３▼から出して、充填ラインへ送り、袋、瓶などに充填し、密封シールし、包装して商品とする。
【００３３】
【実施例】
以下、実施例および比較例により本発明の内容をさらに具体的に説明するが、本発明の主旨を逸脱しない限り本発明はこれらの実施例に何ら限定されるものではない。
（実施例１）
工程（１）で、乳化剤（藷糖脂肪酸エステル、ＨＬＢ＝８）と、常温で液状の油脂（綿実油）とを常温で混合し、得られた液状の混合物を、工程（２）で、あらかじめ水分を調製して低水分含有量（５質量％）とした小麦粉に、常温で噴霧しながら均一に混合した後、得られた粉末状の混合物に、工程（３）で、常温で固体の油脂（綿実硬化油：融点４５℃）を溶融して噴霧しながら、砂糖、食塩、醤油、みりん、ブイヨン、グルタミン酸ソーダ、リボヌクレオチドソーダなどの調味料や、デキストリン、乳糖、エキスパウダー（かつお、こんぶ、しいたけ）などの粉末原料を配合して常温で均一に混合して、本発明の粉末状食品（和風スープ）を製造した。
原料配合割合（質量％）（全体１００質量％）を次に示す。
【００３４】
原料配合割合：
小麦粉 ２％
液状油脂（綿実油） ０．１％
固形油脂（綿実硬化油：融点４５℃） ２．９％
エキスパウダー（かつお、こんぶ、しいたけ） ３０％
醤油 ２０％
食塩 １６％
砂糖 ８％
デキストリン、乳糖 １０％
みりん ６％
グルタミン酸ソーダ、リボヌクレオチドソーダ、ブイヨン ５％
乳化剤（藷糖脂肪酸エステル、ＨＬＢ＝８） 液状油脂に対して１０％
【００３５】
得られた本発明の粉末状食品２０ｇを２００ｍｌの６０℃、８０℃の温水に溶解したところ、いずれの温水にもきれいに分散し、軽くかきまぜただけで、容易に溶解した。舌触りがなめらかで、味も良好であった。
【００３６】
（比較例１）
特公昭５３−４５３８０号公報の実施例１に記載されている方法に従って下記の原料配合割合の顆粒状のインスタントシチューを製造した。
【００３７】
原料配合割合：（重量部）
小麦粉 ４０．０
牛脂 １７．５
コーンスターチ ３．０
脱脂粉乳 ３．７
砂糖 ７．５
食塩 １０．０
グルタミン酸ソーダ 少量
乳化剤 少量
オニオンパウダー 少量
酵母エキス 少量
有機酸 少量
香辛料 少量
【００３８】
牛脂以外の原料をミキサーで混合し、これに７０℃前後の液状の牛脂を加えて加熱混合した後、冷却し、水８重量部を加えて水分含有量を約１２％とし、得られた原料混合物をニーダーで３分間捏和し、その後、押し出し型造粒機にかけて造粒し、得られた造粒物を流動層乾燥機に入れ、１００℃の温度で１２〜１３分間乾燥して約％の水分量を蒸発させ、冷風を送って冷却し、不定形で流動性に優れた顆粒状のインスタントシチューを製造した。
【００３９】
得られた顆粒状のインスタントシチュー２０ｇを２００ｍｌの６０℃、８０℃の温水に溶解したところ、８０℃の温水では数分間激しく攪拌すると溶解した。しかし、６０℃の温水では数分間激しく攪拌してもダマが残った。
【００４０】
（実施例２〜６）
実施例１と同様にして、小麦粉および馬鈴薯澱粉の水分含有量を２、３、４、５、６質量％と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果を表１に示す。
原料配合割合（質量％）（全体１００質量％）を次に示す。
【００４１】
原料配合割合：
小麦粉 ２０％
馬鈴薯澱粉 ５％
液状油脂（サフラワー油） ２％
固形油脂（綿実硬化油：融点４５℃） ８％
調味料・香辛料 ６５％
乳化剤（藷糖脂肪酸エステル、ＨＬＢ＝７） 液状油脂に対して１０％
【００４２】
（比較例２〜３）
実施例２〜６と同様にして、小麦粉および馬鈴薯澱粉の水分含有量を１、７質量％と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果を表１に示す。
【００４３】
【表１】
表１から、実施例２〜６の本発明の粉末状食品は６０℃の温水に対する溶解性がよいことが判る。
それに対して、比較例２〜３の粉末状食品は６０℃の温水に対する溶解性が悪いことが判る。
【００４５】
（実施例７〜１１）
実施例１と同様にして、乳化剤のＨＬＢを５、６、７、８、９と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果を表２に示す。
原料配合割合（質量％）（全体１００質量％）を次に示す。
【００４６】
原料配合割合：
小麦粉（水分含有量４質量％） ２０％
馬鈴薯澱粉 ５％
液状油脂（コーン油） ２％
固形油脂（大豆硬化油：融点４５℃） ８％
調味料・香辛料 ６５％
乳化剤（藷糖脂肪酸エステル） 液状油脂に対して１０％
【００４７】
（比較例４〜５）
実施例７〜１１と同様にして、乳化剤のＨＬＢを４、１０と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果を表２に示す。
【００４８】
【表２】
表２から、実施例７〜１１の本発明の粉末状食品は６０℃の温水に対する溶解性がよいことが判る。
それに対して、比較例４〜５の粉末状食品は６０℃の温水に対する溶解性が悪いことが判る。
【００５０】
（実施例１２〜１６）
実施例１と同様にして、液状油脂に対する乳化剤の配合割合（質量％）を０．５、５、１５、３０、５０と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果を表３に示す。
原料配合割合（質量％）（全体１００質量％）を次に示す。
【００５１】
原料配合割合：
小麦粉（水分含有量４質量％） ２０％
馬鈴薯澱粉 ５％
液状油脂（コーン油） ２％
固形油脂（大豆硬化油：融点４５℃） ８％
調味料・香辛料 ６５％
乳化剤（藷糖脂肪酸エステル、ＨＬＢ＝６）
【００５２】
（比較例６〜７）
実施例１２〜１６と同様にして、液状油脂に対する乳化剤の配合割合（質量％）を０．３、６０と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果を表３に示す。
【００５３】
【表３】
表３から、実施例１２〜１６の本発明の粉末状食品は６０℃の温水に対する溶解性がよいことが判る。
それに対して、比較例６〜７の粉末状食品は６０℃の温水に対する溶解性が悪いことが判る。
【００５５】
（実施例１７〜２１）
実施例１と同様にして、小麦粉に対する液状油脂の配合割合（質量％）を１、５、９、１２、１５と変えて（製品全体に対する液状油脂の配合割合（質量％）０．２５〜３．７５）、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果を表４に示す。
原料配合割合（質量％）（全体１００質量％）を次に示す。
【００５６】
原料配合割合：
小麦粉（水分含有量４質量％） ２５％
液状油脂（綿実油） 表４に示す
固形油脂（大豆硬化油：融点４５℃） １０％
調味料・香辛料 ６０〜６５％
乳化剤（藷糖脂肪酸エステル、液状油脂に対して１０％、ＨＬＢ＝６）
【００５７】
（比較例８〜１０）
実施例１７〜２１と同様にして、小麦粉に対する液状油脂の配合割合（質量％）を０、０．５、２０と変えて（製品全体に対する液状油脂の配合割合（質量％）０、０．１２５、５）、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果を表４に示す。
【００５８】
【表４】
表４から、実施例１７〜２１の本発明の粉末状食品は６０℃の温水に対する溶解性がよいことが判る。
それに対して、比較例８〜１０の粉末状食品は６０℃の温水に対する溶解性が悪いことが判る。
【００６０】
（実施例２２〜２６）
実施例１と同様にして、固形油脂（菜種硬化油）の融点を３５〜５５℃と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果および得られた本発明の粉末状食品を常温で１日室内に放置した後の結着の有無を観察した結果を表５に示す。
原料配合割合（質量％）（全体１００質量％）を次に示す。
【００６１】
原料配合割合：
小麦粉（水分含有量４質量％） ２０％
コーンスターチ（水分含有量４質量％） １０％
液状油脂（大豆油） ２％
固形油脂（菜種硬化油） １０％
調味料・香辛料 ５８％
乳化剤（藷糖脂肪酸エステル、液状油脂に対して１０％、ＨＬＢ＝６）
【００６２】
（比較例１１〜１２）
実施例２２〜２６と同様にして、固形油脂（菜種硬化油）の融点を３０℃、６０℃と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果および得られた粉末状食品を常温で１日室内に放置した後の結着の有無を観察した結果を表５に示す。
【００６３】
【表５】
表５から、実施例２２〜２６の本発明の粉末状食品は６０℃の温水に対する溶解性がよく、常温で１日室内に放置しても結着しないことが判る。
それに対して、比較例１１〜１２の粉末状食品は６０℃の温水に対する溶解性が悪く、比較例１１の粉末状食品は常温で１日室内に放置すると一部結着することが判る。
【００６５】
（実施例２７〜３２）
実施例１と同様にして、液状油脂（コーン油）、固形油脂（菜種硬化油：融点４５℃）、粉末油脂（牛加工油脂：融点５０℃）からなる油脂の総量（質量％）を１〜３０％と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果および得られた本発明の粉末状食品を常温で１日室内に放置した後の結着の有無を観察した結果を表６に示す。
原料配合割合（質量％）（全体１００質量％）を次に示す。
【００６６】
原料配合割合：
小麦粉（水分含有量４質量％） ２５％
コーンスターチ（水分含有量４質量％） 表７に記載
液状油脂（大豆油） 表７に記載
固形油脂（菜種硬化油） 表７に記載
調味料・香辛料 ３５〜７４％
乳化剤（藷糖脂肪酸エステル、液状油脂に対して１０％、ＨＬＢ＝７）
【００６７】
（比較例１３〜１４）
実施例２７〜３２と同様にして、液状油脂（コーン油）、固形油脂（菜種硬化油：融点４５℃）、粉末油脂（牛加工油脂：融点５０℃）からなる油脂の総量（質量％）を０．５、４０％と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品２０ｇを２００ｍｌの６０℃の温水に溶解して溶解性を試験した結果および得られた粉末状食品を常温で１日室内に放置した後の結着の有無を観察した結果を表６に示す。
【００６８】
【表６】
表６から、実施例２７〜３２の本発明の粉末状食品は６０℃の温水に対する溶解性がよく、常温で１日室内に放置しても結着しないことが判る。
それに対して、比較例１３〜１４の粉末状食品は６０℃の温水に対する溶解性が悪く、比較例１３〜１４の粉末状食品は常温で１日室内に放置すると一部結着することが判る。
【００７０】
【発明の効果】
本発明の請求項１記載の粉末状食品は、下記の（１）〜（６）のような顕著な効果を奏する。
（１）お湯への溶解性が良く、風味に優れ、ザラツキ感のない食感を有し、カレー、ハヤシ、シチューなどのソース類や、おでん、うどんなどの各種スープ類に好適に用いられる。
（２）非加熱で製造されるため、熱ダメージを受けず、カレーなどの場合、香辛料の低沸点部分のフレーバーが飛散せず、クリームシチューなどの場合は乳感を残し易い特徴があるとともに、ビタミン、ミネラルなどの熱ダメージを受け易い成分を配合することが可能である。
（３）従来の固形食品、フレーク状食品、顆粒状食品などよりも油脂分を低減できるので、低油脂、低カロリーの製品を供給できる。
（４）従来の固形食品は割り部を手で割るので手が汚れるが、本発明の粉末状食品は粉末であるので割り部を設ける必要がなく、したがって手が汚れない。
（５）従来の固形食品の場合、５皿、４皿を２個、１０皿などの形態でパックされているが、本発明の粉末状食品は粉末であるので、軽量し易く、例えば１人前パックなども可能である。
（６）本発明の粉末状食品は、通常の味付けに用いる他、とろ味の足りないような場合、適当量簡単に出して使用することが可能である。
本発明の粉末状食品は、水分含有量を２〜６質量％に調製した小麦粉および／または澱粉を用いたので、製品粉末状食品のケーキング、品質劣化を防止でき、ＨＬＢ６〜１０の乳化剤を用いたので水に対する相溶性がよく、分散性や溶解性に優れ、お湯にいれた際にダマやままこにならず、小麦粉および／または澱粉に 対して、第１油脂膜形成に用いた油脂が１〜１５質量％であるので、小麦粉および／または澱粉の表面を覆う均一な第１油脂膜が形成され、そして小麦粉および／または澱粉および調味料その他の粉末原料に対して、第２油脂膜形成に用いた油脂が１〜１５質量％であるので、小麦粉および／または澱粉の表面を覆う均一な第２油脂膜が形成されるという顕著な効果を奏する。
【００７１】
本発明の請求項２記載の粉末状食品に用いた常温で液状の植物油は入手も容易である上、製品のケーキング、品質劣化を防止できるという顕著な効果を奏する。
【００７２】
本発明の請求項３記載の粉末状食品は、第２油脂膜形成に用いた油脂が常温で固体の硬化油脂であるので、製品の品質を向上でき、また品質劣化をより防止できるという顕著な効果を奏する。
【００７３】
本発明の請求項４記載の粉末状食品の製造法により、本発明の粉末状食品を少ない工程数で容易に製造できるので、省エネルギーを図ることができるという顕著な効果を奏する。
【図面の簡単な説明】
【図１】本発明の粉末状食品の断面を模式的に説明する説明図である。
【図２】本発明の粉末状食品を製造する方法の一実施態様を説明する説明図である。
【符号の説明】
１ 粉末状食品
２ 小麦粉および／または澱粉
３ 第１油脂膜
４ 乳化剤膜
５ 第２油脂膜
６ 乳化剤
７ 常温で液状の液状油脂
１１ 常温で固体の硬化油脂[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a powdered food and a method for producing the same, and more specifically, a powdered food and a powdered food used for sauces such as curry, bean sprouts, stew and oden, various kinds of soups and soups, and the like. The present invention relates to an efficient manufacturing method.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, solid foods used for curries, bean sprouts, stews, and the like have been consumed in large quantities because they are easily used and convenient for home and business use. Such solid foods are prepared by heating and mixing flour or starch and fats and oils at about 110 to 130 ° C., and then adding emulsifiers, sugar, salt, seasonings such as sodium glutamate, spices, etc. while heating and mixing. Therefore, there is a problem that the flavor and the quality of the food are changed.
[0003]
On the other hand, various soups, various seasonings, etc. are adjusted to the appropriate materials such as starches and milk powder, salt, sugar, chemical seasonings, spices, and the like. The granulated product is granulated in an extrusion-type granulator, and then dried by hot air to evaporate 5 to 9% by weight of water, cooled and sieved (Japanese Patent Publication No. 53-45380). )It has been known. However, since the hot air drying is performed, there is a problem that the food flavor is scattered or deteriorated due to the hot air drying.
[0004]
JP-A-59-45835 describes a method for producing a granular food product in which a sucrose fatty acid ester is mixed with a food material, which is roll-formed into a plate and granulated. In such a production method, since water is not added to the food raw material, the problem of scattering and deterioration of the food flavor in the wet granulation method can be solved. However, when the food material is, for example, a material mainly composed of flour, the rolling molding process cannot be performed unless the pressure is considerably high, and the solubility of the obtained granular food becomes poor. Occurs.
[0005]
Granular foods obtained by pulverizing and sizing a press-formed product containing starch as a main raw material and containing fats and oils at a ratio of 0 to 6% by weight and water at a ratio of 4 to 12% by weight (Japanese Patent Laid-Open No. 2000-125783) JP-A-2000-125784), and starch granules containing starch granules extruded and granulated without adding water, and other raw material granules obtained by press-molding raw materials other than starch and pulverizing and sizing. Although proposed, there is a problem that requires many steps such as pressure molding, pulverizing and sizing, and extrusion granulation.
[0006]
[Problems to be solved by the invention]
A first object of the present invention is to solve all of the problems of the above-mentioned conventional technology, and to have good solubility, excellent flavor, and a texture without roughness, and curry, Hayashi, stew and the like. It is a second object of the present invention to provide a powdery food used for various kinds of soups such as oden and udon soup. Is to provide the law.
[0007]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, sprayed or mixed on a surface of wheat flour and / or starch prepared in advance with a low moisture content to form a plurality of specific fat and oil films. The inventors have found that the above-mentioned object can be achieved by the formed powdery food, and have completed the present invention.
[0008]
That is, the powdery food according to claim 1 of the present invention is prepared by preparing moisture in advance.The water content was adjusted to 2 to 6% by mass.A powdery food having a plurality of fat films on the surface of flour and / or starch,
A first oil film formed of a liquid oil at normal temperature formed on the surface of the flour and / or starch;
Formed on the first oil filmHLB 6-8An emulsifier film,
A second fat / oil film made of a fat / oil solid at normal temperature formed on the emulsifier film.The fat and oil used for forming the first fat and oil film is 1 to 1 with respect to the flour and / or starch. 5% by mass,
The fat used for forming the second fat film is 1 to 15% by mass based on the flour and / or starch and the seasoning and other powdery raw materials.It is characterized by being.
[0009]
The powdery food according to
[0010]
The powdery food according to the third aspect of the present invention is the first aspect of the present invention.1Or Claim 2RecordThe powdered food described above is characterized in that the fat and oil used for forming the second fat and oil film is a hardened fat and oil that is solid at normal temperature.
[0011]
(1) A step of mixing an emulsifier and a fat or oil that is liquid at ordinary temperature at ordinary temperature.
(2) The liquid mixture obtained in the step (1) is uniformly mixed with wheat flour and / or starch whose water content has been previously adjusted to a low water content while spraying at room temperature to obtain the flour and / or starch. A step of forming a first fat / oil film made of the fat / oil which is liquid at normal temperature on the surface of the starch, and an emulsifier film formed on the first fat / oil film.
(3) To the powdery mixture obtained in the step (2), while melting and spraying solid fats and oils at room temperature, seasonings, spices and other powdered raw materials are also blended and uniformly mixed at room temperature. Forming a second oil film composed of the oil and fat solid at room temperature on the surface of the mixture.
(4) RequiredAfter inspection, if necessary, filling in bags, bottles, etc.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail.
FIG. 1 is an explanatory diagram schematically illustrating a cross section of the powdery food of the present invention.
As shown in FIG. 1, a powdery food 1 of the present invention comprises a first oil /
[0013]
The powdered food of the present invention is used by dissolving in hot water, for example, curry, stew, pasta sauce, sauce for Chinese cooking, sauces such as Western-style stewed sauce such as tomato sauce and bouillabaisse, oden, udon and the like. It is a food made from various soups, juices, various seasonings, etc. in powder form.
[0014]
In the present invention, wheat flour and lees are used as main raw materials, but the type of flour is not particularly limited, and examples thereof include flour, medium flour, and strong flour. As the starch, for example, corn starch, potato starch, wheat starch and the like are used. Flour and starch can be used alone or in a mixture at any ratio.
[0015]
The flour and / or starch used in the present invention usually contains about 10 to 15% by mass of water, so that it is difficult to be powdery, has poor storage stability, and the product powdery food has a fresh smell, It looks like it. Therefore, in order to obtain a good product in the form of a good powder and to improve the preservability, in order to obtain a good product, water is previously prepared by a known method such as roasting and hot-air drying, for example, about 2 to 6% by mass, It is important to have a low water content of preferably about 3 to 5% by mass. If it is less than 2% by mass, not only takes time to dry, but also there is a risk of deterioration, and lump may be formed when dissolved in hot water. If it exceeds 6% by mass, caking and quality deterioration of the product are prevented. They are not preferable because they may not be able to be formed, and when dissolved in warm water, lump may be formed. The use of wheat flour and / or starch having a low water content by preparing water in advance can prevent product caking and quality deterioration.
[0016]
However, even if such a wheat flour and / or starch having a low water content by preparing water in advance is used as it is, the original water content returns to about 10 to 15% by mass. Therefore, it is conceivable to form a first oil / fat film made of oil / fat which is liquid at normal temperature on the surface of wheat flour and / or starch whose water content has been reduced by preparing water in advance. However, the powder on which the first oil and fat film is formed has a disadvantage that the powders easily adhere to and adhere to each other via the first oil and fat film, and bind when pressure is applied.
[0017]
Therefore, in the present invention, a mixture of an emulsifier having an appropriate HLB having excellent compatibility with water and a fat or oil which is liquid at room temperature is prepared at room temperature, and the liquid mixture is prepared with water in advance. It is uniformly mixed with wheat flour and / or starch having a low moisture content while spraying at room temperature.
In this way, the fats and oils that are liquid at room temperature penetrate into the flour and / or starch and form a first fat film composed of the fats and oils on the surface of the flour and / or starch, and most of the emulsifiers An emulsifier film is formed on the oil film. These powders having an emulsifier film formed on the first oil film do not stick or adhere to each other, and do not bind even when pressure is applied.
[0018]
The fat and oil that is liquid at room temperature and forms the first fat and oil film is not particularly limited. Specifically, for example, rapeseed, soybeans, sunflower seeds, cottonseed, peanuts, rice bran, corn, safflower, olives, sesame, cacao, palm, oil palm, and other vegetable oils and milks that are liquid at room temperature. And animal fats and oils that are liquid at room temperature among oils and fats collected from fish, whales, and the like, and these oils and fats can be used alone or in combination, or processed oils and fats that have been subjected to fractionation and transesterification thereof. However, in the present invention, vegetable oils and fats which are liquid at room temperature can be preferably used.
[0019]
In the present invention, examples of known emulsifiers (e.g., emulsifiers described in JP-A-4-330258 and JP-A-9-222) include sodium caseinate, lysolecithin, polyglyceric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Can be added and used in an appropriate mixing ratio. In addition, if necessary, emulsion stabilizers such as phosphates and citrates, pH adjusters, and the like can be appropriately added.
[0020]
The HLB of the emulsifier used in the present invention is preferably about 5 to 9, and more preferably about 6 to 8. If it is less than 5, the compatibility with water is low, the dispersibility and the solubility are poor, and there is a possibility that lumps and cages may occur when the immersion is carried out in hot water. The compatibility with the first oil / fat film may be poor, and a good emulsifier film may not be formed.
[0021]
In the present invention, the amount of the fat used for forming the first fat film on the flour and / or the starch is not particularly limited. However, the amount of the fat used for forming the first fat film on the flour and / or starch is preferably about 1 to 15% by mass, and more preferably about 1 to 12% by mass. If the amount is less than 1% by mass, a uniform first oil / fat film covering the starch surface may not be formed. Also, if dissolved in warm water, lumps may be formed. If the amount exceeds 15% by mass, the oil / fat may flow too much. There is a danger that lumps will form when dissolved in warm water.
[0022]
The powder mixture in which the emulsifier film is formed on the first oil / fat film does not stick or adhere to each other as described above, and has a property of not binding even when pressure is applied. There is a problem that it is easily adsorbed and absorbed, and the richness of the product is insufficient.
[0023]
Therefore, in the present invention, the powder mixture having the emulsifier film formed on the first fat film in this way, while melting and spraying solid fat at room temperature, and seasonings such as sugar and salt, Dextrin, lactose, spices, curry powder, extracts, dairy products, and the like are blended and uniformly mixed at room temperature to form a second oil film formed of the oil and fat solid at room temperature on the surface of the mixture.
These seasonings and spices are present between the particles of the powder mixture, are present in the formed second fat film, or are present between the particles and in the second fat film. May be. By forming the second oil / fat film, it is possible to prevent moisture in the air from being adsorbed and absorbed, and to improve the problem of insufficient body when the product is produced.
Thickening polysaccharides such as xanthan gum, carrageenan, gellan gum, tamarind gum, karaya gum, guar gum, and locust bean gum may be added as appropriate.
[0024]
In the present invention, the amount of the fat used for forming the second fat film on wheat flour and / or starch is not particularly limited. However, the amount of the fat and oil used for forming the second fat and oil film is preferably 1 to 15% by mass, and more preferably about 1 to 12% by mass, based on the total of the flour and / or starch and the seasoning and other powder materials. . If the amount is less than 1% by mass, a uniform second oil / fat film covering the surface may not be formed. Also, when dissolved in warm water, lumps may be formed. Also, when dissolved in warm water, there is a risk that lumps may be formed.
[0025]
The fat or oil that is solid at room temperature and forms the second fat or oil film is not particularly limited. Specifically, for example, rapeseed, soybeans, sunflower seeds, cottonseed, peanuts, rice bran, corn, safflower, olives, sesame, cacao, palm, oil palm, etc., or if necessary, separation, transesterification, etc. Room temperature solid vegetable oils and fats such as processed oils and milk oils, beef tallow, lard, fish oil, whale oil, etc. it can.
In the present invention, a solid fat at normal temperature obtained by curing the fat or oil can be preferably used. A hardened vegetable oil or fat which is solid at ordinary temperature can be particularly preferably used.
[0026]
The melting point of fats and oils solid at ordinary temperature is not particularly limited, but is preferably about 35 to 55 ° C, more preferably about 40 to 50 ° C. If the temperature is lower than 35 ° C, there is a concern that the powdered food softens at a store or the like, and if left at room temperature, there is a risk of binding. When melted, there is a possibility that lumps may be formed, and a waxy texture may not be obtained.
[0027]
The mixing ratio of each component in the powdery food of the present invention is appropriately determined according to the characteristics of the target food. For example, in the case of sauces such as curry, bean sprouts, stew, and the like, if the content of flour or starch is too low, it becomes unfavorably soup-like. Conversely, if the flour or starch content is too high, the viscosity will generally be too high. On the other hand, if the content of fats and oils is too low, powdery odor generally occurs and the flavor becomes too light. Conversely, if the content of fats and oils is too large, the flavor generally tends to be oily, which is not preferable.
[0028]
FIG. 2 is an explanatory diagram illustrating an embodiment of the method for producing a powdered food according to the present invention.
First, in step (1), the emulsifier 6 and the liquid oil 7 that is liquid at room temperature are mixed at room temperature.
[0029]
Next, in step (2), roasted wheat flour or
Then, as shown in FIG. 1, a
[0030]
Next, in the step (3), the powdery mixture obtained in the step (2) is transferred to a mixer (2), and is appropriately selected from
Then, a second oil film 5 made of the hardened oil 11 is formed on the surface of the mixture.
[0031]
Next, the powdery mixture obtained in the step (3) is taken out of the mixer (2), transferred through the
Those having a large particle size sieved by the
[0032]
Next, the powdery food of the present invention obtained in the step (4) is taken out of the mixer (3), sent to a filling line, filled in a bag, a bottle, etc., sealed and sealed, and packed to obtain a product.
[0033]
【Example】
Hereinafter, the content of the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples at all without departing from the gist of the present invention.
(Example 1)
In step (1), an emulsifier (potato sugar fatty acid ester, HLB = 8) and a fat or oil (cottonseed oil) that is liquid at room temperature are mixed at room temperature. And then uniformly mixed with wheat flour having a low moisture content (5% by mass) while spraying at room temperature, and then adding the resulting powdery mixture to a solid fat at room temperature in step (3). Melted cottonseed oil: 45 ° C melting point and spraying, while seasoning such as sugar, salt, soy sauce, mirin, bouillon, sodium glutamate, sodium ribonucleotide, dextrin, lactose, extract powder (bonito, konbu, A powdered food (Japanese soup) of the present invention was produced by mixing powdered raw materials such as shiitake mushrooms and mixing them uniformly at room temperature.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.
[0034]
Raw material mixing ratio:
Liquid fat (cottonseed oil) 0.1%
Solid oil (solidified cottonseed oil: melting point 45 ° C) 2.9%
Extract powder (bonito, konbu, shiitake) 30%
20% soy sauce
16% salt
8% sugar
Dextrin,
Mirin 6%
Sodium glutamate, ribonucleotide soda, bouillon 5%
Emulsifier (potato sugar fatty acid ester, HLB = 8) 10% based on liquid fat
[0035]
When 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of hot water at 60 ° C. and 80 ° C., it was easily dispersed in any of the hot water, and was easily dissolved by lightly stirring. The texture was smooth and the taste was good.
[0036]
(Comparative Example 1)
According to the method described in Example 1 of JP-B-53-45380, a granular instant stew having the following raw material mixing ratio was produced.
[0037]
Raw material mixing ratio: (parts by weight)
Flour 40.0
Tallow 17.5
Corn starch 3.0
3.7 skim milk powder
Sugar 7.5
Salt 10.0
Sodium glutamate small amount
Emulsifier small amount
Small amount of onion powder
Small amount of yeast extract
Organic acid small amount
Spices small amount
[0038]
Raw materials other than beef tallow are mixed with a mixer, liquid beef tallow at about 70 ° C. is added thereto, and the mixture is heated and mixed. After cooling, 8 parts by weight of water is added to reduce the water content to about 12%. The mixture was kneaded in a kneader for 3 minutes, and then granulated in an extrusion-type granulator, and the obtained granules were placed in a fluidized-bed dryer, dried at a temperature of 100 ° C for 12 to 13 minutes, and dried by about 13%. Was evaporated and cooled by blowing cold air to produce an amorphous, granular, instant stew having excellent fluidity.
[0039]
When 20 g of the obtained granular instant stew was dissolved in 200 ml of warm water of 60 ° C. and 80 ° C., the mixture was dissolved with vigorous stirring for several minutes in warm water of 80 ° C. However, even with vigorous stirring for several minutes in warm water at 60 ° C., lumps remained.
[0040]
(Example2~6)
Example1 andSimilarly, the powdery foods of the present invention were produced at the following raw material mixing ratios by changing the water content of the flour and the potato starch to 2, 3, 4, 5, and 6% by mass. Table 1 shows the results obtained by dissolving 20 g of the obtained powdered food product of the present invention in 200 ml of 60 ° C. hot water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.
[0041]
Raw material mixing ratio:
20% flour
Potato starch 5%
Liquid fat (safflower oil) 2%
8% of solid fat (hardened cottonseed oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester, HLB = 7) 10% based on liquid fat
[0042]
(Comparative Examples 2-3)
Example2~6In the same manner as in the above, powdered foods for comparison were produced at the above-mentioned raw material mixing ratios by changing the water content of the wheat flour and the potato starch to 1.7% by mass. Table 1 shows the results obtained by dissolving 20 g of the obtained powdery food in 200 ml of warm water at 60 ° C. and testing the solubility.
[0043]
[Table 1]
From Table 1, the examples2~6It can be seen that the powdered food of the present invention has good solubility in warm water at 60 ° C.
On the other hand, it turns out that the powdery foodstuffs of Comparative Examples 2 and 3 have poor solubility in hot water at 60 ° C.
[0045]
(Example7~11)
Example1 andSimilarly, the powdery food of the present invention was produced by changing the emulsifier HLB to 5, 6, 7, 8, and 9 at the following raw material mixing ratio. Table 2 shows the results obtained by dissolving 20 g of the obtained powdered food product of the present invention in 200 ml of 60 ° C warm water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.
[0046]
Raw material mixing ratio:
Flour (
Potato starch 5%
Liquid fat (corn oil) 2%
8% solid fat (hardened soybean oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester) 10% based on liquid fat
[0047]
(Comparative Examples 4 and 5)
Example7~11In the same manner as in the above, powdered foods for comparison were produced at the above-mentioned raw material mixing ratios except that the emulsifier HLB was changed to 4, 10. Table 2 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of 60 ° C warm water and testing the solubility.
[0048]
[Table 2]
From Table 2, the examples7~11It can be seen that the powdered food of the present invention has good solubility in warm water at 60 ° C.
In contrast, the powdery foods of Comparative Examples 4 and 5 have poor solubility in hot water at 60 ° C.
[0050]
(Example12~16)
Example1 andSimilarly, the powdered food of the present invention was produced with the following raw material mixing ratios, except that the mixing ratio (% by mass) of the emulsifier to the liquid oil and fat was changed to 0.5, 5, 15, 30, and 50. Table 3 shows the results obtained by dissolving 20 g of the powdered food product of the present invention in 200 ml of 60 ° C warm water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.
[0051]
Raw material mixing ratio:
Flour (
Potato starch 5%
Liquid fat (corn oil) 2%
8% solid fat (hardened soybean oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester, HLB = 6)
[0052]
(Comparative Examples 6 and 7)
Example12~16In the same manner as in the above, powdered foods for comparison were produced with the above raw material mixing ratios, except that the mixing ratio (mass%) of the emulsifier to the liquid oil and fat was changed to 0.3 and 60. Table 3 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of warm water at 60 ° C. and testing the solubility.
[0053]
[Table 3]
From Table 3, Examples12~16It can be seen that the powdered food of the present invention has good solubility in warm water at 60 ° C.
On the other hand, it turns out that the powdery foodstuffs of Comparative Examples 6 and 7 have poor solubility in warm water at 60.degree.
[0055]
(Example17~21)
Example1 andSimilarly, the mixing ratio (mass%) of the liquid fat to the flour was changed to 1, 5, 9, 12, 15 (the mixing ratio (mass%) of the liquid fat to the whole product: 0.25 to 3.75), The powdered food of the present invention was produced at the following raw material mixing ratio. Table 4 shows the results obtained by dissolving 20 g of the obtained powdered food of the present invention in 200 ml of warm water at 60 ° C and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.
[0056]
Raw material mixing ratio:
Flour (
Liquid oil (cottonseed oil)
Solid fat (hardened soybean oil: melting point 45 ° C) 10%
Seasonings and spices 60-65%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 6)
[0057]
(Comparative Examples 8 to 10)
Example17~21In the same manner as described above, the mixing ratio (mass%) of the liquid fat to the flour was changed to 0, 0.5, and 20 (the mixing ratio (mass%) of the liquid fat to the whole product was 0, 0.125, 5), and A powdered food for comparison was produced at the raw material mixing ratio of. Table 4 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of warm water at 60 ° C. and testing the solubility.
[0058]
[Table 4]
From Table 4, the examples17~21It can be seen that the powdered food of the present invention has good solubility in warm water at 60 ° C.
On the other hand, it turns out that the powdery foodstuffs of Comparative Examples 8 to 10 have poor solubility in hot water at 60 ° C.
[0060]
(Example22~26)
Example1 andSimilarly, the melting point of the solid fat (hardened rapeseed oil) was changed to 35 to 55 ° C, and the powdered food of the present invention was produced at the following raw material mixing ratio. 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of 60 ° C. warm water to test the solubility, and the binding of the obtained powdered food of the present invention left indoors at room temperature for one day The results of observing the presence or absence of5Shown in
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.
[0061]
Raw material mixing ratio:
Flour (
Corn starch (
Liquid fat (soy oil) 2%
10% solid oil (hard rapeseed oil)
Seasonings and spices 58%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 6)
[0062]
(Comparative example11~12)
Example22~26In the same manner as described above, the melting point of the solid fat (hard rapeseed oil) was changed to 30 ° C. and 60 ° C., and powdered food for comparison was produced at the above-mentioned raw material mixing ratio. 20 g of the obtained powdered food was dissolved in 200 ml of warm water at 60 ° C. to test the solubility, and the obtained powdered food was left indoors at room temperature for one day to observe the presence or absence of binding. The table5Shown in
[0063]
【table5]
table5From the example22~26It can be seen that the powdery food of the present invention has good solubility in hot water at 60 ° C. and does not bind even when left indoors at room temperature for one day.
In contrast, the comparative example11~12Powdered food is poorly soluble in warm water at 60 ° C, comparative example11It can be seen that the powdery food of Example 1 partially binds when left indoors at room temperature for one day.
[0065]
(Example27~32)
Example1 andSimilarly, the total amount (mass%) of the fats and oils composed of liquid fats and oils (corn oil), solid fats and oils (cured rapeseed oil: melting point 45 ° C), and powdered fats and oils (beef processed fat and melting point 50 ° C) was changed to 1 to 30%. Thus, the powdered food of the present invention was produced at the following raw material mixing ratio. 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of 60 ° C. warm water to test the solubility, and the binding of the obtained powdered food of the present invention left indoors at room temperature for one day The results of observing the presence or absence of6Shown in
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.
[0066]
Raw material mixing ratio:
Flour (
Corn starch (
Liquid fats and oils (soy oil) listed in Table 7
Solid oil (hard rapeseed oil) described in Table 7
Seasonings and spices 35-74%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 7)
[0067]
(Comparative exampleThirteen~14)
Example27~32In the same manner as described above, the total amount (mass%) of fats and oils consisting of liquid fats and oils (corn oil), solid fats and oils (rapeseed hardened oil: melting point 45 ° C.), and powdered fats and oils (beef processed fat and oil, melting point 50 ° C.) is 0.5, 40. %, And a powdered food for comparison was produced with the above raw material mixing ratio. 20 g of the obtained powdered food was dissolved in 200 ml of warm water at 60 ° C. to test the solubility, and the obtained powdered food was left indoors at room temperature for one day to observe the presence or absence of binding. The table6Shown in
[0068]
【table6]
table6From the example27~32It can be seen that the powdery food of the present invention has good solubility in hot water at 60 ° C. and does not bind even when left indoors at room temperature for one day.
In contrast, the comparative exampleThirteen~14Powdered food is poorly soluble in warm water at 60 ° C, comparative exampleThirteen~14It can be seen that the powdery food of Example 1 partially binds when left indoors at room temperature for one day.
[0070]
【The invention's effect】
The powdery food according to claim 1 of the present invention has the following remarkable effects (1) to (6).
(1) It has good solubility in hot water, has excellent flavor, and has a texture without roughness, and is suitably used for sauces such as curry, bean sprouts and stew, and various soups such as oden and udon.
(2) Since it is manufactured without heating, it is not damaged by heat, and in the case of curry, etc., the flavor of the low boiling point portion of spices does not scatter, and in the case of cream stew, etc., it is easy to leave milky feeling. It is possible to mix components that are easily damaged by heat, such as vitamins and minerals.
(3) Since the fat and oil content can be reduced as compared with conventional solid foods, flake-like foods, granular foods, and the like, low-fat and low-calorie products can be supplied.
(4) In the conventional solid food, the hand is soiled because the split part is broken by hand. However, since the powdered food of the present invention is powder, it is not necessary to provide the split part, and thus the hand is not soiled.
(5) In the case of a conventional solid food, the food is packed in the form of 5 dishes, 4 dishes, 2 pieces, 10 dishes, etc., but the powdered food of the present invention is a powder, so it is easy to lighten, for example, one serving. Packs and the like are also possible.
(6) The powdered food of the present invention can be used for ordinary seasoning, or when the fragility is insufficient, an appropriate amount can be simply taken out and used.
Since the powdered food of the present invention uses wheat flour and / or starch whose water content is adjusted to 2 to 6% by mass, caking and quality deterioration of the product powdered food can be prevented, and an emulsifier of HLB 6 to 10 is used. It has good compatibility with water, excellent dispersibility and solubility, does not litter or leave when put in hot water, and is used for flour and / or starch. On the other hand, since the fat used for forming the first fat film is 1 to 15% by mass, a uniform first fat film covering the surface of the flour and / or starch is formed, and the flour and / or the starch and the seasoning are formed. Since the amount of the fat used for forming the second fat film is 1 to 15% by mass with respect to the other powder raw materials, a remarkable effect that a uniform second fat film covering the surface of the flour and / or starch is formed. To play.
[0071]
Claims of the invention2The vegetable oil which is liquid at room temperature used in the powdered food described above is easily available and has a remarkable effect of preventing caking and quality deterioration of the product.
[0072]
Claims of the invention3The powdery food described has a remarkable effect that the quality of the product can be improved and quality deterioration can be further prevented since the fat used for forming the second fat film is a solid hardened fat at normal temperature.
[0073]
Claims of the invention4According to the method for producing a powdered food described above, the powdered food of the present invention can be easily produced in a small number of steps, so that a remarkable effect of energy saving can be achieved.
[Brief description of the drawings]
FIG. 1 is an explanatory view schematically illustrating a cross section of a powdery food of the present invention.
FIG. 2 is an explanatory view illustrating an embodiment of the method for producing a powdery food of the present invention.
[Explanation of symbols]
1 powdered food
2 Flour and / or starch
3 First oil and fat film
4 Emulsifier film
5 The second fat film
6 emulsifier
7 Liquid oils and fats that are liquid at room temperature
11 Hardened fats and oils solid at room temperature
Claims (4)
第１油脂膜の上に形成されたＨＬＢ６〜８の乳化剤膜と、
この乳化剤膜の上に形成された常温で固体の油脂からなる第２油脂膜とを有し、前記小麦粉および／または澱粉に対して、第１油脂膜形成に用いた油脂が１〜１５質量％であり、
前記小麦粉および／または澱粉および調味料その他の粉末原料に対して、第２油脂膜形成に用いた油脂が１〜１５質量％であることを特徴とする粉末状食品。A powdered food having a plurality of oil films on the surface of wheat flour and / or starch whose moisture content is previously adjusted to have a water content of 2 to 6% by mass, the food being formed on the surface of the flour and / or starch. A first fat / oil film composed of a fat / oil that is liquid at normal temperature,
An emulsifier film of HLB 6 to 8 formed on the first oil and fat film,
The at ambient temperature formed on the emulsifier film have a second oil film made of solid fats relative to the wheat flour and / or starches, fats used in the first oil film formed from 1 to 15 wt% And
A powdery food, wherein the amount of the fat used for forming the second fat film is 1 to 15% by mass based on the flour and / or starch, the seasoning, and other powdery raw materials .
（１）乳化剤と、常温で液状の油脂とを常温で混合する工程。
（２）工程（１）で得られた液状の混合物を、あらかじめ水分を調製して低水分含有量とした小麦粉および／または澱粉に、常温で噴霧しながら均一に混合し、前記小麦粉および／または澱粉の表面に常温で液状の前記油脂からなる第１油脂膜と、第１油脂膜の上に形成された乳化剤膜とを形成する工程。
（３）工程（２）で得られた粉末状の混合物に、常温で固体の油脂を溶融して噴霧しながら、調味料や香辛料その他の粉末原料も配合して常温で均一に混合し、前記混合物の表面に常温で固体の前記油脂からなる第２油脂膜を形成する工程。
（４）必要に応じて検査後、袋、瓶などに充填する工程。The method for producing a powdered food according to any one of claims 1 to 3 , comprising the following steps (1) to ( 4 ).
(1) A step of mixing an emulsifier and a fat or oil that is liquid at ordinary temperature at ordinary temperature.
(2) The liquid mixture obtained in the step (1) is uniformly mixed with wheat flour and / or starch whose water content has been previously adjusted to a low water content while spraying at room temperature, and Forming a first oil / fat film made of the oil / fat which is liquid at normal temperature on the surface of the starch, and an emulsifier film formed on the first oil / fat film;
(3) While melting and spraying solid fats and oils at room temperature to the powdery mixture obtained in step (2), seasonings, spices, and other powdered raw materials are also blended and uniformly mixed at room temperature, Forming a second oil film composed of the oil and fat solid at room temperature on the surface of the mixture.
(4) after the inspection if necessary, filling bags, etc. bottles.
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| JP2001101993A JP3562716B2 (en) | 2001-03-30 | 2001-03-30 | Powdered food and method for producing the same |
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| JP2001101993A JP3562716B2 (en) | 2001-03-30 | 2001-03-30 | Powdered food and method for producing the same |
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| JP2003271647A Division JP3729188B2 (en) | 2003-07-07 | 2003-07-07 | Powdered food and production method thereof |
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| JP2008271824A (en) * | 2007-04-27 | 2008-11-13 | House Foods Corp | Dry wheat flour for roux and/or dry corn starch, and its method of preparation |
| JP5092044B2 (en) * | 2011-07-08 | 2012-12-05 | ハウス食品株式会社 | Manufacturing method of roux |
| JP6033025B2 (en) * | 2012-09-27 | 2016-11-30 | ヱスビー食品株式会社 | Lou's manufacturing method and instant roux |
| JP7405669B2 (en) | 2020-03-30 | 2023-12-26 | 日清食品ホールディングス株式会社 | Powdered soup for instant food and method for suppressing aroma deterioration of powdered soup for instant food |
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