JP5888868B2 - Fat-containing granular food - Google Patents
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Description
本発明は温水に分散させて飲食する油脂含有粒状食品に関する。 The present invention relates to an oil-and-fat-containing granular food that is dispersed in warm water for eating and drinking.
食品素材を加工処理して、例えば粉末スープのような食品とし、飲食前に温水に分散させる場合、低油分の場合は味覚上、油のコクや味が弱くなり、高油分の場合は、粉末スープ表面がベタつき流動性が悪化し、温水への分散性も悪化する。従来、これらの問題点を解決するために、糖類による粉末化、澱粉類他の粉末粒状混合物による粉末化などの方法を、単独もしくは複数組み合わせて用いられてきた。 Process food materials to make foods such as powdered soup, for example, to disperse in warm water before eating and drinking.If low oil content, the taste and taste of oil will be weak, and if high oil content, powder The surface of the soup becomes sticky and the fluidity deteriorates, and the dispersibility in warm water also deteriorates. Conventionally, in order to solve these problems, methods such as pulverization with sugars and pulverization with starch and other powdered granular mixtures have been used singly or in combination.
例えば、特許文献１では糖類粉末に加熱処理して得られた加熱溶融油脂を添加混合する
ことで流動性に優れ、熱水に添加して速やかに溶解する油脂含有粉末が開示されている。特許文献２では塊状の油脂を切削することで得られた流動性に優れ、熱水に添加して速やかに溶解する粉末状油脂が開示されている。
For example, Patent Document 1 discloses a fat-and-oil-containing powder that has excellent fluidity by adding and mixing a heated melted fat obtained by heat-treating saccharide powder, and is quickly dissolved by adding to hot water. Patent Document 2 discloses powdered fats and oils that are excellent in fluidity obtained by cutting bulk oils and fats, and are quickly dissolved when added to hot water.
一方、融点の低い油脂を多く含んだ粒状食品の流動性を改善し、流動食品の温水への分散性を改善する方法はほとんど知られていない。 On the other hand, there are few known methods for improving the fluidity of granular foods containing many fats and oils having a low melting point and improving the dispersibility of fluidized foods in hot water.
これまでの技術で、粒状物の流動性を改善し、粒状物の温水への分散性を改善する方法は上述の通りいくつか開示されている。しかし、特許文献１に記載されている糖類による粉末化では油脂含有糖類粉末を配合した粉末調味材中の油脂分が低いという問題があった。許文献２に記載されている粉末状油脂を配合した粉末調味材は粉末状油脂とその他の成分を混合して包装袋に充填するため、成分の偏折が起こるという問題があった。
本発明は、温水に分散させて飲食する粒状食品を提供することを目的とする。
As described above, several methods for improving the fluidity of the granular material and improving the dispersibility of the granular material in hot water have been disclosed. However, the pulverization with saccharides described in Patent Document 1 has a problem that the oil and fat content in the powder seasoning containing the oil and fat-containing saccharide powder is low. The powder seasoning blended with powdered fats and oils described in Permitted Document 2 has a problem that the powdered fats and fats and other components are mixed and filled in the packaging bag, so that the components are unbalanced.
An object of this invention is to provide the granular foodstuff which is disperse | distributed to warm water and eats / drinks.
本発明者らは、前記課題を解決するために鋭意検討した結果、食品衛生法で規定される天然添加物である増粘安定剤を含む微結晶セルロース製剤を用いることにより、油脂を含有する粒状食品の流動性を改善し、温水への分散性を改善することを見出し、本発明を成すに至った。すなわち本発明は下記の通りである。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have used a microcrystalline cellulose preparation containing a thickening stabilizer that is a natural additive defined by the Food Sanitation Law, thereby providing a granular material containing fats and oils. The present inventors have found that the fluidity of food is improved and the dispersibility in warm water is improved, and the present invention has been achieved. That is, the present invention is as follows.
（１）粒状食品（固形分）１００質量％のうち、油脂を１０〜４０質量％を含有し、天然添加物の増粘安定剤を含む微結晶セルロース製剤（固形分）を０．３〜１０質量％を含有することを特徴とする粒状食品。
（２）さらに部分アルファー化澱粉（固形分）を１〜２０質量％を含有することを特徴とする、（１）に記載の粒状食品。
（３）さらに微結晶セルロース（固形分）を１〜２０質量％含有することを特徴とする、（１）または（２）に記載の粒状食品。
(1) Of 100 mass% of granular food (solid content), 10 to 40 mass% of oil and fat is contained, and 0.3 to 10 of microcrystalline cellulose preparation (solid content) containing a thickening stabilizer of natural additives. Granular food characterized by containing mass%.
(2) The granular food according to (1), further comprising 1 to 20% by mass of partially pregelatinized starch (solid content).
(3) The granular food according to (1) or (2), further comprising 1 to 20% by mass of microcrystalline cellulose (solid content).
本発明により、流動性に優れ、温水への分散性に優れた粒状食品を提供できる。 According to the present invention, it is possible to provide a granular food having excellent fluidity and excellent dispersibility in warm water.
以下、本発明につき詳しく説明する。
本発明の粒状食品に使用可能な原料としては、薬事法に規定する医薬品及び医薬部外品を除く全ての飲食物に使用される素材を単独、または、複数組み合わせて使用することができる。
Hereinafter, the present invention will be described in detail.
As a raw material which can be used for the granular food of the present invention, materials used for all foods and drinks excluding pharmaceuticals and quasi drugs prescribed in the Pharmaceutical Affairs Law can be used singly or in combination.
本発明で言う油脂とは、食用で使用されるものであればよく、動物性油脂、植物性油脂あるいはそれらの水素添加油脂であってもよい。油脂の融点は特に規定しないが、常温で液体でないことが好ましい。常温で液体の場合、粒状食品の流動性が悪化するため好ましくない。また、温水に融解することが好ましい。温水に融解しない場合、粒状食品を温水に分散させて飲用した際、油脂が溶解しないため好ましくない。例えば、ラードや牛脂は好ましい例である。 The fats and oils referred to in the present invention may be those used for food, and may be animal fats and oils, vegetable fats and oils or hydrogenated fats and oils thereof. The melting point of the oil or fat is not particularly defined, but it is preferably not liquid at normal temperature. In the case of a liquid at normal temperature, the fluidity of granular food deteriorates, which is not preferable. Moreover, it is preferable to melt | dissolve in warm water. If it is not melted in warm water, it is not preferable because the fats and oils do not dissolve when the granular food is dispersed in warm water and drunk. For example, lard and beef tallow are preferred examples.
油脂の配合量（固形分）は、粒状食品（固形分）１００質量％のうち、１０〜４０質量％、好ましくは１３〜４０質量％、さらに好ましくは１５〜３０質量％である。１０質量％未満では、味覚上、油のコクや味が弱いので好ましくない。４０質量％を超える場合、粒状食品の流動性が悪化するため好ましくない。 The compounding amount (solid content) of fats and oils is 10-40 mass%, Preferably it is 13-40 mass%, More preferably, it is 15-30 mass% among granular food (solid content) 100 mass%. If it is less than 10% by mass, the richness and taste of the oil are weak in terms of taste, which is not preferable. When it exceeds 40 mass%, since the fluidity | liquidity of a granular food deteriorates, it is unpreferable.
本発明で言う微結晶セルロース製剤とは、例えば木材パルプ、精製リンターなどのセルロース系素材を、酸加水分解、アルカリ酸化分解、酵素分解などにより解重合処理して得られる平均重合度３０〜４００、結晶性部分が１０％を超える微結晶セルロースと天然添加物の増粘安定剤とを複合体化したものをいう。本発明で言う天然添加物の増粘安定剤とは、食品衛生法で定義される食品添加物のうち、天然添加物の増粘安定剤であり、例えば、カラヤガム、キサンタンガム等をいう。増粘安定剤の配合量は特に規定しないが、１〜２０％は好ましく、２〜１３％は更に好ましい範囲である。
さらに、再分散性の補助剤としてデキストリンが入っていることが好ましい。
The microcrystalline cellulose preparation referred to in the present invention is, for example, an average degree of polymerization of 30 to 400 obtained by depolymerizing cellulosic materials such as wood pulp and refined linter by acid hydrolysis, alkaline oxidative degradation, enzymatic degradation, This refers to a composite of microcrystalline cellulose having a crystalline part exceeding 10% and a thickening stabilizer of natural additives. The natural additive thickening stabilizer referred to in the present invention is a natural additive thickening stabilizer among food additives defined by the Food Sanitation Law, and refers to, for example, karaya gum, xanthan gum and the like. The blending amount of the thickening stabilizer is not particularly specified, but 1 to 20% is preferable, and 2 to 13% is a more preferable range.
Furthermore, it is preferable that dextrin is contained as a redispersible auxiliary agent.
微結晶セルロース製剤の例としては、セオラスＲＣ−Ｎ８１（商品名、旭化成ケミカルズ株式会社製）、セオラスＲＣ−Ｎ３０（商品名、旭化成ケミカルズ株式会社製）、セオラスＤＸ−２（商品名、旭化成ケミカルズ株式会社製）などが挙げられる。 Examples of microcrystalline cellulose preparations include Theolas RC-N81 (trade name, manufactured by Asahi Kasei Chemicals Corporation), Theolas RC-N30 (trade name, manufactured by Asahi Kasei Chemicals Corporation), and Theolas DX-2 (trade name, Asahi Kasei Chemicals Corporation) Company-made).
本発明の粒状食品の流動性を向上させるためには、平均粒径が１０μｍ以下である微結晶セルロース製剤を用いることが好ましい。本発明で言う平均粒径は、具体的な測定方法は実施例に記載しているが、セルロース換算で１質量％の分散液となるように一般的な１〜２Ｌのステンレスビーカーに、微結晶セルロース製剤及び脱イオン水を、攪拌が十分できる量、例えば、２Ｌビーカーに１５００ｍｌを仕込み、半径３０〜４０ｍｍの４枚パドル翼を取り付けたプロペラ攪拌機を用いて２５℃、５００ｒｐｍで２０分間、水に分散させた場合の平均粒径のことを言う。例えばセオラスＤＸ−２（商品名、旭化成ケミカルズ
株式会社製）が、このような平均粒径１０μｍ以下の要件を満たした微結晶セルロース製剤である。微結晶セルロース製剤の粒径は、強力な攪拌機、例えばエースホモジナイザー（日本精機製ＡＭ−Ｔ）などにより、１００００回転／分以上の回転数で５分程度分散した粒径をさすことが多いが、この条件は非常に強い分散条件であるため、粒状食品を温水に分散させる際にかかる攪拌力よりも遥かに強いものである。よって平均粒径１０μｍ以下の微結晶セルロース製剤を粒状食品に配合することは、分散性の改善に好ましい。
In order to improve the fluidity of the granular food of the present invention, it is preferable to use a microcrystalline cellulose preparation having an average particle size of 10 μm or less. The average particle size referred to in the present invention is described in the Examples as a specific measuring method, but in a general 1-2 L stainless steel beaker, microcrystals are obtained so that a dispersion of 1% by mass in terms of cellulose is obtained. Sufficient stirring of cellulose preparation and deionized water, for example, 1500 ml in a 2 L beaker and using a propeller stirrer equipped with 4 paddle blades with a radius of 30 to 40 mm in water at 25 ° C. and 500 rpm for 20 minutes It means the average particle size when dispersed. For example, Theolas DX-2 (trade name, manufactured by Asahi Kasei Chemicals Corporation) is a microcrystalline cellulose preparation that satisfies the requirement of such an average particle size of 10 μm or less. The particle size of the microcrystalline cellulose preparation often refers to a particle size dispersed for about 5 minutes at a rotation speed of 10,000 rotations / minute or more by a powerful stirrer such as ACE homogenizer (AM-T manufactured by Nippon Seiki). Since this condition is a very strong dispersion condition, it is much stronger than the stirring force applied when the granular food is dispersed in warm water. Therefore, blending a microcrystalline cellulose preparation having an average particle size of 10 μm or less into a granular food is preferable for improving dispersibility.
ところで、天然添加物ではない増粘安定剤であるカルボキシメチルセルロースナトリウム（ＣＭＣ−Ｎａ）と複合化した微結晶セルロース製剤もある。この微結晶セルロース製剤を粒状食品に配合すると、温水に分散する際に合成糊料由来の粘稠性が発現し、食感を損なうため好ましくない。 By the way, there is also a microcrystalline cellulose preparation complexed with carboxymethylcellulose sodium (CMC-Na) which is a thickening stabilizer which is not a natural additive. When this microcrystalline cellulose preparation is blended with granular foods, it is not preferable because when it is dispersed in warm water, a viscosity derived from a synthetic paste is developed and the texture is impaired.
微結晶セルロース製剤（固形分）の配合量は、粒状食品（固形分）１００質量％のうち０．３〜１０質量％、好ましくは０．５〜７質量％、さらに好ましくは０．７〜５質量％である。０．３質量％未満では粒状食品の流動性が不足し、分散性が不足し、１０質量％を超えると分散液が粘稠になり食感を損なうため好ましくない。 The blending amount of the microcrystalline cellulose preparation (solid content) is 0.3 to 10% by mass, preferably 0.5 to 7% by mass, more preferably 0.7 to 5%, out of 100% by mass of the granular food (solid content). % By mass. If it is less than 0.3% by mass, the fluidity of the granular food is insufficient, the dispersibility is insufficient, and if it exceeds 10% by mass, the dispersion becomes viscous and the texture is impaired.
粒状食品に微結晶セルロース製剤を含有させる方法は、特に限定はないが、微結晶セルロース製剤が偏在しないようにすることは、必要である。食品素材と予め混合し、結合液を噴霧しながら造粒する方法は好ましい方法の一つである。また、微結晶セルロース製剤を含む粉体の食品素材を流動層に投入し、液状の油脂を噴霧しながら造粒後、更に結合剤を含んだ水溶液で造粒する方法も流動性を向上させる好ましい方法の一つである。 The method for incorporating the microcrystalline cellulose preparation into the granular food is not particularly limited, but it is necessary to prevent the microcrystalline cellulose preparation from being unevenly distributed. A method of pre-mixing with a food material and granulating while spraying the binding liquid is one of the preferred methods. In addition, a method of adding a powdered food material containing a microcrystalline cellulose preparation to a fluidized bed, granulating while spraying liquid oil and fat, and granulating with an aqueous solution further containing a binder is also preferable to improve fluidity. One of the methods.
また、本発明では部分アルファー化澱粉を微結晶セルロース製剤と併用すると、より流動性が向上し、分散性が向上するため好ましい。粒状食品（固形分）１００質量％のうち、部分アルファー化澱粉（固形分）を１〜２０質量％配合することが好ましい。より好ましくは３〜１５質量％、さらに好ましくは５〜１０質量％である。 In the present invention, it is preferable to use partially pregelatinized starch in combination with the microcrystalline cellulose preparation because the fluidity is further improved and the dispersibility is improved. It is preferable to blend 1 to 20% by mass of partially pregelatinized starch (solid content) out of 100% by mass of granular food (solid content). More preferably, it is 3-15 mass%, More preferably, it is 5-10 mass%.
ここでいう部分アルファー化澱粉とは、澱粉を湿熱処理により部分的にアルファー化したものである。その原料は特に制限はなく、とうもろこし澱粉、小麦澱粉、米澱粉、馬鈴薯澱粉などいずれの澱粉原料でもよい。部分アルファー化澱粉のなかでも、外殻薄膜構造が残ったものが好ましい。具体的には冷水可溶分が６質量％以下のものが好ましい。冷水可溶分が６質量％以下のとき、糊成分の流出が少なく、良好な食感を維持できる。 The partially pregelatinized starch as used herein is a product obtained by partially pregelatinizing starch by wet heat treatment. The raw material is not particularly limited, and any starch raw material such as corn starch, wheat starch, rice starch, and potato starch may be used. Among the partially pregelatinized starches, those in which the outer shell thin film structure remains are preferable. Specifically, those having a cold water soluble content of 6% by mass or less are preferable. When the cold water soluble content is 6% by mass or less, there is little outflow of the paste component, and a good texture can be maintained.
また、本発明では微結晶セルロースを微結晶セルロース製剤と併用すると、より流動性が向上し、分散性が向上するため好ましい。粒状食品（固形分）１００質量％のうち、微結晶セルロース（固形分）を１〜２０質量％配合することが好ましい。より好ましくは３〜１５質量％、さらに好ましくは５〜１０質量％である。 In the present invention, it is preferable to use microcrystalline cellulose in combination with the microcrystalline cellulose preparation because the fluidity is further improved and the dispersibility is improved. It is preferable to mix 1 to 20% by mass of microcrystalline cellulose (solid content) out of 100% by mass of granular food (solid content). More preferably, it is 3-15 mass%, More preferably, it is 5-10 mass%.
ここでいう微結晶セルロースとは、例えば木材パルプ、精製リンターなどのセルロース系素材を、酸加水分解、アルカリ酸化分解、酵素分解などにより解重合処理して得られる平均重合度３０〜４００、結晶性部分が１０％を超えるものをいう。一般的に入手可能な結晶セルロースとしては例えば、セオラスＦＤ−１０１、セオラスＳＴ−０２、セオラスＳＴ−１００、セオラスＵＦ−Ｆ７０２、セオラスＵＦ−Ｆ７０１（いずれも製品名、旭化成ケミカルズ株式会社製）などを挙げることができる。 The microcrystalline cellulose here means, for example, an average degree of polymerization of 30 to 400 obtained by depolymerizing cellulose materials such as wood pulp and refined linter by acid hydrolysis, alkali oxidative decomposition, enzymatic decomposition, etc., crystallinity The part exceeds 10%. Examples of generally available crystalline cellulose include Theola FD-101, Theola ST-02, Theola ST-100, Theola UF-F702, Theola UF-F701 (all are product names, manufactured by Asahi Kasei Chemicals Corporation). Can be mentioned.
また、本発明では糖アルコール類を微結晶セルロース製剤と併用すると、より分散性が向上するため好ましい。粒状食品（固形分）１００質量％のうち、糖アルコール類（固形分）を０．５〜２０質量％配合することが好ましい。より好ましくは、５〜１５質量％である。 In the present invention, it is preferable to use sugar alcohols together with the microcrystalline cellulose preparation because dispersibility is further improved. Of 100% by mass of granular food (solid content), 0.5 to 20% by mass of sugar alcohols (solid content) is preferable. More preferably, it is 5 to 15% by mass.
糖アルコール類の種類に特に制限はないが、溶解度が高く、吸湿性の低い糖アルコール類が好ましい。例えば、トレハロース、ソルビトールは好ましい例である。
本発明の粒状食品の圧縮度は、５０％以下が好ましい。より好ましくは４０％以下である。
There are no particular restrictions on the type of sugar alcohol, but sugar alcohols with high solubility and low hygroscopicity are preferred. For example, trehalose and sorbitol are preferable examples.
The compressibility of the granular food of the present invention is preferably 50% or less. More preferably, it is 40% or less.
実施例により本発明をさらに具体的に説明するが、これらによって本発明は何ら制限されるものではない。なお、測定及び評価は以下の通りに行った。 The present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. Measurement and evaluation were performed as follows.
＜微結晶セルロース製剤の平均粒径［μｍ］＞
（１）固形分濃度が１％、総量１３００〜１７００ｍｌの水分散液となるようにサンプルと純水を２Ｌステンビーカーに量り取り、汎用攪拌翼かい十字（半径３５ｍｍ）を取り付けたプロペラ攪拌機（スリーワンモーターＨＥＩＤＯＮ（商品名）ＢＬ−６００）を用いて２５℃、５００ｒｐｍで２０分間分散した。
（２）レーザー回折散乱装置（堀場製作所製 ＬＡ−９１０、超音波分散１分）により積算体積が５０％になる値（メジアン径）を読み取り、平均粒径とした。
<Average particle size of microcrystalline cellulose preparation [μm]>
(1) A propeller stirrer (three-one) equipped with a general-purpose stirring blade and cross (radius 35 mm) was weighed in a 2 L stainless steel beaker so that the aqueous dispersion had a solid content of 1% and a total amount of 1300 to 1700 ml. Motor HEIDON (trade name) BL-600) was dispersed at 25 ° C. and 500 rpm for 20 minutes.
(2) A value (median diameter) at which the integrated volume becomes 50% was read by a laser diffraction scattering apparatus (LA-910, manufactured by Horiba, Ltd., ultrasonic dispersion 1 minute) and used as an average particle diameter.
＜粒状食品の圧縮度［−］＞
パウダーテスター（ホソカワミクロン製）を用い、篩い目開き１．７０ｍｍを通してゆるみ嵩密度（ｇ／ｃｍ３）を測定する。その後、タッピング回数１８０回の条件で固め嵩密度（ｇ／ｃｍ３）を測定し、圧縮度は以下の式により求めた。
圧縮度＝（固め嵩密度−ゆるめ嵩密度）／固め嵩密度
<Compression degree of granular food [-]>
Using a powder tester (manufactured by Hosokawa Micron Corporation), the loose bulk density (g / cm 3 ) is measured through a sieve opening of 1.70 mm. Thereafter, the bulk density (g / cm 3 ) was measured under the condition of 180 tapping times, and the degree of compression was determined by the following equation.
Compressibility = (hardened bulk density−loose bulk density) / hardened bulk density
［製造例１］
６０℃の温水１０ｋｇを用意し、軽く攪拌しながら、結晶性セルロース８０質量％とカラヤガム１０質量％とデキストリン１０質量％からなる乾燥状態のセルロース複合体（商品名：セオラスＲＣ−Ｎ８１、旭化成ケミカルズ（株）製）を１．３５ｋｇ加えた後、分散助剤として、デキストリン（商品名：パインデックス＃３、松谷化学工業（株）製）１．６５ｋｇを加え、さらに２０分間攪拌した。この分散溶解液を高圧ホモジナイザー（ＡＰＶ社製）を用いて１５ＭＰａの圧力で２パスして混合処理したのち、スプレードライヤーを用いて入り口温度が９０〜１００℃、出口温度が７０〜８０℃の条件で噴霧乾燥して、易分散性の微結晶セルロース製剤Ａを得た。この微結晶セルロース製剤Ａは、分散助剤を加えて高圧ホモジナイザーで処理し、スプレードライで乾燥しているので、非常に分散し易い微結晶セルロース製剤である。微結晶セルロース製剤Ａの平均粒径は８．０μｍであった。
[Production Example 1]
Prepare 10 kg of hot water at 60 ° C., and with light agitation, dry cellulose composite consisting of 80% by weight of crystalline cellulose, 10% by weight of Karaya gum and 10% by weight of dextrin (trade name: Theolas RC-N81, Asahi Kasei Chemicals ( After the addition of 1.35 kg), 1.65 kg of dextrin (trade name: Paindex # 3, manufactured by Matsutani Chemical Co., Ltd.) was added as a dispersion aid, and the mixture was further stirred for 20 minutes. After this dispersion solution was mixed by two passes at a pressure of 15 MPa using a high-pressure homogenizer (manufactured by APV), an inlet temperature was 90-100 ° C. and an outlet temperature was 70-80 ° C. using a spray dryer. Was spray-dried to obtain an easily dispersible microcrystalline cellulose preparation A. This microcrystalline cellulose preparation A is a microcrystalline cellulose preparation that is very easy to disperse because it is treated with a high-pressure homogenizer after adding a dispersion aid and dried by spray drying. The average particle size of the microcrystalline cellulose preparation A was 8.0 μm.
［製造例２］
６０℃の温水１０ｋｇを用意し、軽く攪拌しながら、結晶性セルロース７５質量％とキサンタンガム５質量％とデキストリン２０質量％からなる乾燥状態のセルロース複合体（商品名：セオラスＲＣ−Ｎ３０、旭化成ケミカルズ（株）製）を１．２ｋｇ加えた後、分散助剤として、デキストリン（商品名：パインデックス＃３、松谷化学工業（株）製）１．８ｋｇを加え、さらに２０分間攪拌した。この分散溶解液を高圧ホモジナイザーを用いて１５ＭＰａの圧力で２パスして混合処理したのち、スプレードライヤーを用いて入り口温度が９０〜１００℃、出口温度が７０〜８０℃の条件で噴霧乾燥して、易分散性の微結晶セルロース製剤Ｂを得た。この微結晶セルロース製剤Ｂは、分散助剤を加えて高圧ホモジナイザーで処理し、スプレードライで乾燥しているので、非常に分散し易い微結晶セルロース製剤である。微結晶セルロース製剤Ｂの平均粒径は７．３μｍであった。
[Production Example 2]
Prepare 10 kg of warm water at 60 ° C., and gently stir, and dry cellulose composite consisting of 75% by weight of crystalline cellulose, 5% by weight of xanthan gum and 20% by weight of dextrin (trade name: Theolas RC-N30, Asahi Kasei Chemicals ( After addition of 1.2 kg), 1.8 kg of dextrin (trade name: Paindex # 3, manufactured by Matsutani Chemical Co., Ltd.) was added as a dispersion aid, and the mixture was further stirred for 20 minutes. This dispersion / dissolution solution was mixed by two passes at a pressure of 15 MPa using a high-pressure homogenizer, and then spray-dried using a spray dryer under conditions of an inlet temperature of 90 to 100 ° C. and an outlet temperature of 70 to 80 ° C. An easily dispersible microcrystalline cellulose preparation B was obtained. This microcrystalline cellulose preparation B is a microcrystalline cellulose preparation that is very easy to disperse because it is treated with a high-pressure homogenizer after adding a dispersing aid and dried by spray drying. The average particle size of the microcrystalline cellulose preparation B was 7.3 μm.
［実施例１］
香味エキスパウダー（富士食品工業（株）製）１４．５質量％、カレー粉（特製エスビーカレー、ヱスビー食品（株）製）１０．５質量％、ソルビトール（物産フードサイエンス（株）製）１４．０質量％、オニオンパウダー（池田糖化工業（株）製）３．０質量％、食塩（ＫＳＬ、（株）日本海水製）３．０質量％、加工澱粉（スウェリージェル７００、王子コーンスターチ（株）製）１５．０質量％、キサンタンガム（サンエース、三栄源エフエフ・エフ・アイ（株）製）０．１質量％、平均粒径７．２μｍの微結晶セルロース製剤（セオラス ＤＸ−２（結晶性セルロース３６重量％とカラヤガム４．５重量％とデキストリン５９．５重量％からなる乾燥状態のセルロース複合体）、旭化成ケミカルズ（株）製）３．０質量％、部分アルファー化澱粉（ＰＣＳ ＦＣ−３０、旭化成ケミカルズ（株）製）５．０質量％、微結晶セルロース（セオラス ＵＦ−Ｆ７０２、旭化成ケミカルズ（株）製）３．９質量％の割合で粉体として８００ｇをビニール袋に入れ、３分間混合した。この混合粉体を流動層造粒乾燥装置（（株）パウレック製、ＭＰ−０１型）を用いて、スプレーノズル径１．２ｍｍ、ノズル先端１ｍｍ出し、スプレー位置はトップ（下段セット）、アトマイズ空気量４０ＮＬ／分、バグフィルター種はテトロン織布、バグフィルター払い落とし圧力０．５ＭＰａ、給気温度設定６０℃、風量０．４〜０．７ｍ３／分、結合液投入速度２０ｇ／分の条件で造粒した。なお、混合粉体を造粒する際の結合液としては、ラード（精製ラード、ミヨシ油脂（株）製）２０質量％を５０℃に加温し、溶融させた液体を噴霧後、造粒された混合粉体を排気温度が４０℃になるまで給気を継続した。造粒された混合粉体は給気終了まで良好な流動性を示した。さらに、目開き：１４００μｍの篩で篩過して粗大粒子を取り除き、粒状食品Ａを得た。粗大粒子の割合は１１．６％であった。
[Example 1]
Flavor extract powder (Fuji Food Industry Co., Ltd.) 14.5% by mass, curry powder (special SB Curry, Sakai Subs Food Co., Ltd.) 10.5% by mass, sorbitol (manufactured by Food Science Co., Ltd.) 14. 0% by mass, 3.0% by mass of onion powder (manufactured by Ikeda Sugar Chemical Co., Ltd.), 3.0% by mass of salt (KSL, manufactured by Nihonkaisui Co., Ltd.), modified starch (Swelly Gel 700, Oji Corn Starch Co., Ltd.) )) 15.0% by mass, xanthan gum (San Ace, Saneigen FFI Co., Ltd.) 0.1% by mass, an average particle size of 7.2 μm microcrystalline cellulose preparation (Ceolus DX-2 (crystalline) A cellulose composite in a dry state comprising 36% by weight cellulose, 4.5% by weight Karaya gum and 59.5% by weight dextrin), 3.0% by mass, manufactured by Asahi Kasei Chemicals Co., Ltd. As a powder at a ratio of 5.0% by mass of starch starch (PCS FC-30, manufactured by Asahi Kasei Chemicals Co., Ltd.) and 3.9% by mass of microcrystalline cellulose (Theolas UF-F702, manufactured by Asahi Kasei Chemicals Co., Ltd.) 800 g was placed in a plastic bag and mixed for 3 minutes. Using a fluidized bed granulator / dryer (MP-01 type, manufactured by POWREC Co., Ltd.), this mixed powder is sprayed with a spray nozzle diameter of 1.2 mm and a nozzle tip of 1 mm, the spray position is at the top (lower set), and atomized air 40 NL / min, bag filter type: Tetron woven cloth, bag filter wipe-off pressure 0.5 MPa, supply air temperature setting 60 ° C., air volume 0.4-0.7 m 3 / min, binding liquid input rate 20 g / min Granulated with. In addition, as a binding liquid for granulating the mixed powder, 20% by mass of lard (refined lard, manufactured by Miyoshi Oil & Fats Co., Ltd.) is heated to 50 ° C. and sprayed with a molten liquid, and then granulated. The mixed powder was continuously supplied until the exhaust temperature reached 40 ° C. The granulated mixed powder showed good fluidity until the end of air supply. Further, the sieve was sieved with a 1400 μm sieve to remove coarse particles, and granular food A was obtained. The proportion of coarse particles was 11.6%.
粒状食品Ａは、ゆるみ嵩密度０．４１６ｇ／ｃｍ３、固め嵩密度０．６７２ｇ／ｃｍ３、圧縮度３８％、水分３．０％であった。次に粒状食品Ａ７．５ｇを７０℃の温水１００ｇに投入後、スプーンで１０秒間撹拌し、投入から３分後の分散状態を観察したところ、中間に透明な層が僅かに生じ、その下部に懸濁層が生じたが、懸濁層の位置は高く、分散性は良好であり、分散液上層は油のコク、味が良好だった。 The granular food A had a loose bulk density of 0.416 g / cm 3 , a hardened bulk density of 0.672 g / cm 3 , a compressibility of 38%, and a water content of 3.0%. Next, after adding 7.5 g of granular food A to 100 g of hot water at 70 ° C., stirring for 10 seconds with a spoon and observing the dispersed state after 3 minutes from the addition, a transparent layer slightly formed in the middle, Although a suspended layer was formed, the position of the suspended layer was high and the dispersibility was good, and the upper layer of the dispersion was good in oil richness and taste.
［実施例２］
装置をパルス流動層（（株）パウレック製、ＰＬＳ−０１型）とした以外は、実施例１と同様に造粒した。造粒された混合粉体は給気終了まで良好な流動性を示した。さらに、目開き：１４００μｍの篩で篩過して粗大粒子を取り除き、粒状食品Ｂを得た。粗大粒子の割合は、１３．３％であった。
[Example 2]
Granulation was performed in the same manner as in Example 1 except that the apparatus was a pulse fluidized bed (manufactured by POWREC Co., Ltd., PLS-01 type). The granulated mixed powder showed good fluidity until the end of air supply. Further, the sieve was sieved with a 1400 μm sieve to remove coarse particles, and granular food B was obtained. The proportion of coarse particles was 13.3%.
粒状食品Ｂは、ゆるみ嵩密度０．４６３ｇ／ｃｍ３、固め嵩密度０．６３３ｇ／ｃｍ３、圧縮度２７％、水分４．２％であった。実施例１と同様の方法で実施した粒状食品Ｂの分散液は、透明な層が殆ど発生せず、分散性は良好であり、分散液上層は油のコク、味が良好だった。 The granular food B had a loose bulk density of 0.463 g / cm 3 , a hardened bulk density of 0.633 g / cm 3 , a compressibility of 27%, and a moisture content of 4.2%. The dispersion of the granular food B carried out in the same manner as in Example 1 hardly generated a transparent layer, had good dispersibility, and the upper layer of the dispersion had good body and taste of oil.
［実施例３］
香味エキスパウダー（富士食品工業（株）製）１４．５質量％、カレー粉（特製エスビーカレー、ヱスビー食品（株）製）１０．５質量％、ソルビトール（物産フードサイエンス（株）製）１１．０質量％、オニオンパウダー（池田糖化工業（株）製）３．０質量％、食塩（ＫＳＬ、（株）日本海水製）３．０質量％、加工澱粉（スウェリージェル７００、王子コーンスターチ（株）製）１５．０質量％、キサンタンガム（サンエース、三栄源エフエフ・エフ・アイ（株）製）０．１質量％、微結晶セルロース製剤Ａ３．０質量％、部分アルファー化澱粉（ＰＣＳ ＦＣ−３０、旭化成ケミカルズ（株）製）５．０質量％、微結晶セルロース（セオラス ＵＦ−Ｆ７０２、旭化成ケミカルズ（株）製）３．９質量％の割合で粉体として７７０ｇをビニール袋に入れ、３分間混合した。この混合粉体を流動層造粒乾燥装置（（株）パウレック製、ＭＰ−０１型）を用いて、スプレーノズル径１．２ｍｍ、ノズル先端１ｍｍ出し、スプレー位置はトップ（下段セット）、アトマイズ空気量４０ＮＬ／分、バグフィルター種はテトロン織布、バグフィルター払い落とし圧力０．５ＭＰａ、給気温度設定７５℃、風量０．４〜０．７ｍ３／分、結合液投入速度２０ｇ／分の条件でラード（精製ラード、ミヨシ油脂（株）製）２０質量％を５０℃に加温し、溶融させた液体を噴霧した。ラード噴霧終了後、給気設定温度７５℃とし、結合液投入速度１７ｇ／分の条件でソルビトール１５質量％水溶液２００ｇ噴霧後、２分間乾燥した。造粒された混合粉体は乾燥終了まで良好な流動性を示した。さらに、目開き：１４００μｍの篩で篩過して粗大粒子を取り除き、粒状食品Ｃを得た。粗大粒子の割合は０．８％であった。
[Example 3]
Flavor extract powder (Fuji Food Industry Co., Ltd.) 14.5% by mass, curry powder (special SB Curry, Sakai Subs Food Co., Ltd.) 10.5% by mass, sorbitol (manufactured by Food Science Co., Ltd.) 11. 0% by mass, 3.0% by mass of onion powder (manufactured by Ikeda Sugar Chemical Co., Ltd.), 3.0% by mass of salt (KSL, manufactured by Nihonkaisui Co., Ltd.), modified starch (Swelly Gel 700, Oji Corn Starch Co., Ltd.) )) 15.0% by mass, xanthan gum (San Ace, Saneigen FFI Co., Ltd.) 0.1% by mass, microcrystalline cellulose preparation A 3.0% by mass, partially pregelatinized starch (PCS FC-30) Asahi Kasei Chemicals Co., Ltd.) 5.0% by mass, microcrystalline cellulose (Theolas UF-F702, Asahi Kasei Chemicals Co., Ltd.) 3.9% by mass, 770 g as a powder A plastic bag, and mixed for 3 minutes. Using a fluidized bed granulator / dryer (MP-01 type, manufactured by POWREC Co., Ltd.), this mixed powder is sprayed with a spray nozzle diameter of 1.2 mm and a nozzle tip of 1 mm, the spray position is at the top (lower set), and atomized air 40 NL / min, bag filter type: Tetron woven cloth, bag filter wipe-off pressure 0.5 MPa, supply air temperature setting 75 ° C., air volume 0.4-0.7 m 3 / min, binding liquid input rate 20 g / min Then, 20% by mass of lard (refined lard, manufactured by Miyoshi Oil & Fats Co., Ltd.) was heated to 50 ° C., and the molten liquid was sprayed. After completion of lard spraying, the air supply was set at a temperature of 75 ° C., and sprayed with 200 g of a sorbitol 15% by mass aqueous solution under the condition of a binding liquid charging rate of 17 g / min, followed by drying for 2 minutes. The granulated mixed powder showed good fluidity until the end of drying. Furthermore, the sieve was sieved with a 1400 μm sieve to remove coarse particles, and granular food C was obtained. The proportion of coarse particles was 0.8%.
粒状食品Ｃは、ゆるみ嵩密度０．４３３ｇ／ｃｍ３、固め嵩密度０．５０２ｇ／ｃｍ３、圧縮度１４％、水分３．０％であった。実施例１と同様の方法で実施した粒状食品Ｃの分散液は、透明な層が殆ど発生せず、分散性は良好であり、分散液上層は油のコク、味が良好だった。 The granular food C had a loose bulk density of 0.433 g / cm 3 , a hardened bulk density of 0.502 g / cm 3 , a compressibility of 14%, and a water content of 3.0%. The dispersion of the granular food C carried out in the same manner as in Example 1 had almost no transparent layer, good dispersibility, and the upper layer of the dispersion had good oil taste and taste.
［実施例４］
微結晶セルロース製剤Ｂとした以外は、実施例３と同様に造粒した。造粒された混合粉体は乾燥終了まで良好な流動性を示した。さらに、目開き：１４００μｍの篩で篩過して粗大粒子を取り除き、粒状食品Ｄを得た。粗大粒子の割合は０．５％であった。
[Example 4]
Granulation was performed in the same manner as in Example 3 except that the microcrystalline cellulose preparation B was used. The granulated mixed powder showed good fluidity until the end of drying. Further, the sieve was sieved with a 1400 μm sieve to remove coarse particles, and granular food D was obtained. The proportion of coarse particles was 0.5%.
粒状食品Ｃは、ゆるみ嵩密度０．４４０ｇ／ｃｍ３、固め嵩密度０．５１５ｇ／ｃｍ３、圧縮度１５％、水分３．４％であった。実施例１と同様の方法で実施した粒状食品Ｄの分散液は、透明な層が殆ど発生せず、分散性は良好であり、分散液上層は油のコク、味が良好だった。 The granular food C had a loose bulk density of 0.440 g / cm 3 , a hardened bulk density of 0.515 g / cm 3 , a compressibility of 15%, and a moisture content of 3.4%. The dispersion of the granular food D carried out in the same manner as in Example 1 hardly generated a transparent layer, had good dispersibility, and the upper layer of the dispersion had good body and taste of oil.
［比較例１］
香味エキスパウダー（富士食品工業（株）製）１４．５質量％、カレー粉（特製エスビーカレー、ヱスビー食品（株）製）１０．５質量％、ソルビトール（物産フードサイエンス（株）製）１４．０質量％、オニオンパウダー（池田糖化工業（株）製）３．０質量％、食塩（ＫＳＬ、（株）日本海水製）３．０質量％、加工澱粉（スウェリージェル７００、王子コーンスターチ（株）製）１５．０質量％、キサンタンガム（サンエース、三栄源エフエフ・エフ・アイ（株）製）０．１質量％、デキストリン（サンデック＃３００、三和澱粉工業（株）製）１１．９質量％とした以外は、実施例１と同様に造粒した。造粒された混合粉体は、結合液噴霧終了直前から流動が悪化し、排気温度が４０℃に到達する以前に流動しなくなった。さらに、目開き：１４００μｍの篩で篩過して粗大粒子を取り除き、粒状食品Ｅを得た。粗大粒子の割合は８．９％であった。
[Comparative Example 1]
Flavor extract powder (Fuji Food Industry Co., Ltd.) 14.5% by mass, curry powder (special SB Curry, Sakai Subs Food Co., Ltd.) 10.5% by mass, sorbitol (manufactured by Food Science Co., Ltd.) 14. 0% by mass, 3.0% by mass of onion powder (manufactured by Ikeda Sugar Chemical Co., Ltd.), 3.0% by mass of salt (KSL, manufactured by Nihonkaisui Co., Ltd.), modified starch (Swelly Gel 700, Oji Corn Starch Co., Ltd.) 15.0% by weight, xanthan gum (San Ace, Saneigen FFI, Inc.) 0.1% by mass, dextrin (Sandeck # 300, manufactured by Sanwa Starch Co., Ltd.) 11.9% % Granulation was carried out in the same manner as in Example 1 except that it was changed to%. The granulated mixed powder deteriorated in flow just before the end of the binding liquid spray, and stopped flowing before the exhaust temperature reached 40 ° C. Furthermore, the sieve was sieved with a 1400 μm sieve to remove coarse particles, and granular food E was obtained. The proportion of coarse particles was 8.9%.
粒状食品Ｅは、流動性が悪く篩いの上で目詰まりし、ゆるみ嵩密度、固め嵩密度が測定できなかった。水分２．８％であった。実施例１と同様の方法で実施した粒状食品Ｅの分散液は、透明な層が発生し、分散性は不良であり、分散液上層は油のコクは感じたが、味が実施例１〜４より劣った。 The granular food E was poor in fluidity and clogged on a sieve, and the loose bulk density and the hard bulk density could not be measured. The water content was 2.8%. The dispersion of the granular food E carried out in the same manner as in Example 1 produced a transparent layer, the dispersibility was poor, and the upper layer of the dispersion felt the richness of oil, but the taste was in Examples 1 to Inferior to 4.
［比較例２］
香味エキスパウダー（富士食品工業（株）製）１４．５質量％、カレー粉（特製エスビーカレー、ヱスビー食品（株）製）１０．５質量％、ソルビトール（物産フードサイエンス（株）製）１４．０質量％、オニオンパウダー（池田糖化工業（株）製）３．０質量％、食塩（ＫＳＬ、（株）日本海水製）３．０質量％、加工澱粉（スウェリージェル７００、王子コーンスターチ（株）製）５．０質量％、キサンタンガム（サンエース、三栄源エフエフ・エフ・アイ（株）製）０．１質量％、デキストリン（サンデック＃３００、三和澱粉工業（株）製）２５．０質量％、ラード（精製ラード、ミヨシ油脂（株）製）５質量％とし、結合液投入速度１２ｇ／分の条件とした以外は、実施例１と同様に造粒した。造粒された混合粉体は給気終了まで良好な流動性を示した。さらに、目開き：１４００μｍの篩で篩過して粗大粒子を取り除き、粒状食品Ｆを得た。粗大粒子の割合は、１．９％で
あった。
[Comparative Example 2]
Flavor extract powder (Fuji Food Industry Co., Ltd.) 14.5% by mass, curry powder (special SB Curry, Sakai Subs Food Co., Ltd.) 10.5% by mass, sorbitol (manufactured by Food Science Co., Ltd.) 14. 0% by mass, 3.0% by mass of onion powder (manufactured by Ikeda Sugar Chemical Co., Ltd.), 3.0% by mass of salt (KSL, manufactured by Nihonkaisui Co., Ltd.), modified starch (Swelly Gel 700, Oji Corn Starch Co., Ltd.) )) 5.0% by mass, xanthan gum (San Ace, Saneigen FFI Co., Ltd.) 0.1% by mass, dextrin (Sandek # 300, Sanwa Starch Co., Ltd.) 25.0% %, Lard (refined lard, manufactured by Miyoshi Oil & Fats Co., Ltd.) 5% by mass, and granulated in the same manner as in Example 1 except that the conditions were 12 g / min. The granulated mixed powder showed good fluidity until the end of air supply. Further, the sieve was sieved with a 1400 μm sieve to remove coarse particles, and granular food F was obtained. The proportion of coarse particles was 1.9%.
流動食品Ｆは、ゆるみ嵩密度０．３８７ｇ／ｃｍ３、固め嵩密度０．６５３ｇ／ｃｍ３、圧縮度４１％、水分４．５％であった。実施例１と同様の方法で実施した粒状食品Ｆの分散液は、透明な層が発生し、分散性は不良であり、分散液上層は油のコクが弱く、味も実施例１〜４より劣った。 Liquid food F is loose bulk density of 0.387 g / cm 3, compacted bulk density of 0.653 g / cm 3, degree of compression 41%, and a water content of 4.5%. The dispersion of the granular food F carried out in the same manner as in Example 1 produced a transparent layer, poor dispersibility, the upper layer of the dispersion was weak in oil, and the taste was also from Examples 1-4. inferior.
本発明は粒状食品の流動性を向上し、温水に分散させる場合の分散性を向上するため、粒状食品に好適に利用できる。 Since this invention improves the fluidity | liquidity of granular foodstuffs and improves the dispersibility in the case of making it disperse | distribute to warm water, it can utilize suitably for granular foodstuffs.
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