JP6343822B1 - Method for producing and storing molded article containing tableted or compressed tableted agar and gelatin - Google Patents

Abstract

[PROBLEMS] To use conventional powder, granule, liquid soup seasoning seasoning, tea, coffee, fruit juice, sports drink, soup powder, sweets, sweets, and other general products, which are difficult to measure properly and scatter even when handled. It is inconvenient, spilled, and after taking out the dashi, tea husk, cleaning of the storage container, and once opening it, it solves the problem that the quality and flavor are significantly deteriorated. Provide general products. SOLUTION Fish, seaweed, mushroom, seafood extract powder, tea, coffee, fruit juice, sports drink, soup powder, powder of sweets and sweets such as amazake, or fish, seaweed, mushroom, tea, coffee, fruit juice, sports drink Agar or gelatin that is a tablet or compressed tablet formed by adding agar or gelatin or both agar and gelatin to a raw material obtained by concentrating and extracting an extract obtained by concentrating and extracting a favorite product such as soup flour or amazake by spray drying or freeze drying A flavor seasoning, a taste product, and a general product with good disintegration that form a formed body. Moreover, in order to preserve these for a long period of time, they are provided as individual sheets, pouched, filled with vacuum or inert gas. The present invention provides a flavor seasoning, a taste product and a general product that can be easily measured and carried, including a flavor seasoning, a taste product and a general product, and which has solved the problem of quality deterioration during storage. [Selection figure] None

Description

  The present invention is a powder containing a flavoring seasoning, a favorite product and a general product, agar, gelatin, or a mixture containing both agar and gelatin added to a raw material of a granule to form a tablet or a compression-formed tablet. The present invention relates to a method for producing and storing a body.

  Traditionally, dashi soup has been devised in Japan as a preparation for producing umami, richness and flavor in dishes. For example, fish, seaweed and mushrooms. Research on umami ingredients has also progressed, and the discovery that glutamic acid extracted from seaweed kelp is the source of umami is too famous (Patent No. 14805). In fish, bonito is one of the most commonly used soup stock materials. The bonito is made from smoked and dried raw strawberries, and the process is complicated and takes about 120 days to complete. In the meantime, it has been devised to draw out umami, prevent oxidation, or use it easily. Efforts have been made to reduce the flavor loss due to oxidative degradation by cutting the bonito into small packs, evacuating the pack, and filling with inert gas. The major problem of bonito is oxidation stability. Although it is smoked and stabilized in the manufacturing process, the shelf life is only about one year. In general, dashi stock has been used as a soup stock after boiling fish, seaweed, mushrooms, etc., but it has been troublesome to make, and the sluggishness of the frequency of use has been prominent year by year. Than drop). In addition, powders, granules, and liquid soup have been used as flavor seasonings, but changes in quality and flavor after opening each are a matter of time. In addition, tea, coffee, fruit juice, sports drinks, juice, sweet liquor, and general products are used in powders, granules, and liquids, but they are bulky for processing and carrying after ingestion. The change in quality and flavor after opening each is a matter of time.

Japanese Utility Model Publication No. 5-21692 Japanese Patent Application No. 2011-024708

  In general, dashi stock has been used as a soup stock after cooking fish, seaweed and mushroom ingredients, but it takes time and effort to make it. Than). As a result, powders, granules, and liquid soup are now used as flavor seasonings, but the inconvenience of measuring, scattering, and spilling, and changes in flavor and quality after opening are time issues. . In addition, tea, coffee, fruit juice, sports drinks, soup powder, sweet sake and sweets are used in powders, granules, and liquids, but they are used in powders, granules, and liquids. The deterioration is the same.

  (1) One or more powders selected from the group consisting of fish, seaweed and mushrooms, (2) Extracts obtained by concentrating and extracting fish, seaweed and mushrooms into dry powders by spray drying or freeze drying (1 ), (2) or (1) (2) mixture of fish and shellfish extract powder, agar or gelatin or agar and gelatin to form a tablet containing compressed agar and gelatin. The flavor seasoning characterized by this is provided. The same applies to luxury products and general products. (6) Tea, coffee, fruit juice sports drinks, red beans as raw materials for juice powder, powders such as amazake, granules (7) Red beans as raw materials for tea, coffee, fruit juice, and juice powder Agar or gelatin or both agar and gelatin are added to the extract obtained by concentrating and extracting amazake and dried by spray drying or freeze drying (6) and (7). It is characterized in that it is a molded article containing gelatin and has good disintegration, and it provides taste products and general products.

  Agar and gelatin made by compressing or compressing tablets of fish, seaweed, mushroom powder and seafood extract powder, mixed powder of these, tea, coffee, fruit juice, sports drink, juice powder, sweet liquor and general products By solving the molded body containing, individual sheet packaging and pouching, the trouble of weighing and the trouble of powder scattering or spilling during weighing was solved. In addition, it was said that disintegration was not good to form into tablets or compression-formed tablets in the form of flavor seasonings, luxury products and general products, but it was disintegrated by adding agar or gelatin as a disintegrating aid. It was possible to provide a molded product containing agar and gelatin formed into tablets or compression-formed tablets having good properties.

  The amount required for cooking is a small amount such as 50 to 100cc for a small number of people, and it is possible to measure the appropriate amount and make it clear and easy with a small amount of flavor seasoning, taste and general products. became. After picking up the dashi, the tea leaves and packaging need not be cleaned up, eliminating the need for cleaning up.

  In the present invention, one or more selected from the group consisting of fish, seaweed and mushrooms, seafood extract powder, tea, coffee, fruit juice, sports drink, juice, sweet liquor and general products such as agar or gelatin or agar It is a molded article containing agar and gelatin, to which both gelatins are added and tableted or compressed to form tablets. When each tablet is poured into boiling water, warm water or water, it is a flavor seasoning or a luxury product and a general product that disintegrates and dissolves.

  Flavor seasonings are fish, seaweed, mushrooms, seafood extract powder and umami ingredients, as well as fish, seaweed, mushrooms and tea, coffee, fruit juice, sports drinks, soup powder, sweets, sweets, and general products. Flavor seasonings, taste products, and general products that have been dried and powdered by spray drying or freeze drying are used.

  A flavor seasoning with improved quality by adding umami ingredients such as glutamic acid and inosinic acid.

  Each powder of fish, seaweed, mushroom powder, tea, coffee, fruit juice, sports drink, juice powder, sweet drinks, and sweet drinks are pulverized and the particle size is preferably 0.5 to 800 microns. In addition, agar or gelatin having different particle sizes or both agar and gelatin are added to powder finely pulverized to 1 to 700 microns.

  Molded material containing agar and gelatin obtained by tableting or compression-molding the raw material prepared by pulverization was shaped like a sphere, ellipse, column, triangle, fish shellfish, etc., 2 layers, 3 layers Layered tablets layered on top of each other, and a display was made with letters and patterns on the top, side and bottom of the tablet.

  One or more selected from the group of fish, seaweed and mushrooms, fish, seaweed and mushroom materials concentrated and extracted into dry powder by spray drying or freeze drying to improve quality, seafood extract A sheet of food such as seaweed is cut out between powder, agar or gelatin, or a powder material to which both agar and gelatin are added, and a group of characters for life and celebration, or patterns, chopped seaweed, nori A flavor seasoning of a molded product containing agar and gelatin formed by tableting or compression-molding into tablets, green onions and strawberries.

  Molded product containing agar and gelatin which is tableted or compressed into tablets by adding agar or gelatin or both agar and gelatin to one kind of favorite product selected from the group consisting of tea, coffee, fruit juice, sports drink, soup and amazake Can not only collapse and drink in hot water, but can also be eaten as is.

  In order to improve the storage stability, individual sheets were made or pouched, vacuumed and filled with inert gas to improve discoloration and deterioration. The inert gas includes nitrogen gas, carbon dioxide gas (carbon dioxide gas), and oxygen gas, and a single gas or a mixed gas thereof is used.

  Examples of fish shellfish include horse mackerel, sardine, mackerel, swordfish, skipjack, salmon, saury, tuna, yellowtail, etc. Examples include white fish such as halibut, deep-sea fish such as Ezo, Mutsu, anglerfish, sea eagle, and whitefish, freshwater fish such as trout, char, yamame, eel, crucian carp, and carp. Examples of seaweeds include wakame, kombu, hijiki, laver, proboscis, ogonori, aosa. Examples of shellfish include clams, clams, swordfish, oysters, pearl oysters, and the like.

  A general product is a chemical product characterized by a scientific organization, a property, a compound product manufactured with a purpose or a chemical product composed of a chemical substance, or a synthesis that creates a new material by combining two or more elements. It is a product. An example of a standard product that can be compressed into tablets or compression-formed tablets is an agar medium used in a microorganism test.

  A luxury product is a general term for foods and beverages that are not directly required as a nutritional component but give a pleasant feeling to human taste, smell, vision, etc. Examples of luxury products are tea, coffee, liquor, soft drinks, ice, etc. In a broad sense, it includes confectionery. Unlike the food for life, these play an important role in providing moisture and providing mental health.

  In general, the excipients used when molding agar and gelatin formed into tablets or compression-formed tablets are generally white sugar, glucose, lactose, maltose, fructose, honey, kinako, flour, Nonfat dry milk, corn starch, starch, reduced starch syrup, mannitol, maltitol, sorbitol, xylitol, erythritol, lactitol, trehalose, dextrin, cyclodextrin, gum arabic, silica, alcohol, glycerin, cellulose, magnesium stearate, sucrose fatty acid ester, dioxide Silicon, water, etc. are added, and one or more of these are used in combination. These blending amounts are appropriately selected according to the flavor seasoning, the taste product, the shape of the general product, the particle size, the shape of the tablet, the compression-formed tablet, the size, and the like.

  When tableting, powders that do not have a uniform particle size are mixed, granulated, and sized before tableting in a timely manner. The diameter of the tablet punch is 4 to 50 mm, the tablet diameter is 4 to 50 mm, and the tablet thickness. Is appropriately selected from the range of 2.0 mm to 15 mm, the hardness of 3 to 40 N, and the tableting pressure of 5 to 40 N. The tableting method is appropriately selected from a direct tableting method, a wet tableting method, a dry compression method, and a wet compression method.

  Of course, the material containing agar or gelatin as the material should be sized in a timely manner, and the tablet's punch, diameter, thickness, pressure, and hardness should be adjusted appropriately according to the degree of disintegration. Depending on the disintegration, the tableting method is appropriately adjusted, and the addition amount of agar, gelatin or excipient is adjusted.

表Ｂは崩壊性助剤として用いた重曹とクエン酸を含む錠剤を沸騰水１００ｃｃ中に投入し攪拌した後お茶を食味検査パネラー５名で評価した。
評価方法は、お茶１００％の味を基準値０として旨みの程度を低い順に−２〜＋２までを評価しこの結果を表Ｂに示す。

（２）崩壊性助剤に重曹を用いた官能評価試験結果
表Ｃ．は崩壊性助剤として用いた重曹を含む錠剤を沸騰水１００ｃｃ中に投入し攪拌した後だし汁の味を食味検査パネラー５名で評価した。
評価方法は、鰹節１００％のだし汁液の味を基準０として旨みの程度を低い順に−２〜＋２までを評価しこの結果を表Ｃに示す。

表Ｄ．は崩壊性助剤として用いた重曹を含む錠剤を沸騰水１００ｃｃ中に投入し攪拌した後お茶の味を食味検査パネラー５名で評価した。
評価方法は、お茶１００％の味を基準０として旨みの程度を低い順に−２〜＋２までを評価しこの結果を表Ｄに示す。

In order to enhance the disintegration property, sodium agar other than agar and gelatin or a mixture of citric acid, sodium bicarbonate and citric acid was used as a disintegration aid. The results of the sensory test of soup stocks and specialty teas show that both baking soda and citric acid are added, but the soup or tea has a sour taste or the taste of tea is disturbed. However, the use of agar or gelatin did not inhibit the taste, and soup and tea could be provided.
(1) Results of sensory evaluation test using both sodium bicarbonate and citric acid as disintegrating aid Table A shows the contents of the soup stock after the tablets containing sodium bicarbonate and citric acid used as the disintegrating aid are put into 100 cc boiling water and stirred. Taste was evaluated by five taste inspection panelists.
The evaluation method evaluates the taste from −2 to +2 in ascending order of taste, with the taste of 100% of the soup stock as the reference value 0, and Table A shows the results.

In Table B, tablets containing sodium bicarbonate and citric acid used as disintegrating aids were placed in 100 cc of boiling water and stirred, and then the tea was evaluated by five taste inspection panelists.
In the evaluation method, the taste of 100% tea was set as a reference value 0, and the degree of umami was evaluated from -2 to +2 in ascending order, and the results are shown in Table B.

(2) Table C. Sensory evaluation test results using sodium bicarbonate as a disintegrating aid. Added a tablet containing baking soda used as a disintegrating aid into 100 cc of boiling water and stirred, and the taste of the stock was evaluated by five panelists for taste inspection.
The evaluation method evaluated from -2 to +2 in ascending order of taste based on the taste of 100% bonito soup stock, and the results are shown in Table C.

Table D. Put a tablet containing baking soda used as a disintegrating aid into 100 cc boiling water and stirred, and then evaluated the taste of tea by 5 panelists.
The evaluation method evaluated from −2 to +2 in ascending order of umami, with the taste of 100% tea as the standard 0, and the results are shown in Table D.

表Ｆ．は崩壊性助剤として用いた寒天を含む錠剤を沸騰水１００ｃｃ中に投入し攪拌した後お茶の味を食味検査パネラー５名で評価した。
評価方法は、お茶１００％液の味を基準０として旨みの程度を低い順に−２〜＋２までを評価し、この結果を表Ｆに示す。

As the disintegrating aid, either agar or gelatin, or both agar and gelatin are added in the form of general flakes, powders and granules as long as they do not impair the present invention.
(3) Table E. Sensory evaluation test results using agar as a disintegrating aid. Put the tablets containing agar used as a disintegrating aid into 100 cc of boiling water and stirred, and then evaluated the taste of the soup stock by 5 panelists.
The evaluation method evaluated from −2 to +2 in ascending order of taste based on the taste of 100% bonito 100% as a reference, and Table E shows the results.

Table F. The tablets containing agar used as a disintegrating aid were put into 100 cc of boiling water and stirred, and then the taste of tea was evaluated by 5 panelists for taste inspection.
The evaluation method evaluated from −2 to +2 in order from the lowest degree of umami, based on the taste of 100% tea as a standard, and Table F shows the results.

Table G shows the difference in the disintegration rate between the agar compact formed by adding agar to form a compression-formed tablet and the compression-formed tablet without adding agar.

  The implementation and preparation methods are shown above, but are not limited thereto.

  The present invention broadly uses as a soup stock flavor seasoning or tea, coffee, fruit juice, sports drink, soup powder, sweet drinks, and agar and gelatin products that are tableted or compressed and compressed into tablets. It became possible to use it easily from a small number of people to a large number of people without having to measure each time. Molded products containing agar and gelatin that are tableted or compressed into tablets can be individually packaged or pouched to simplify storage space and enable long-term storage, disaster-prevention foods, mountain-carrying foods, space foods, etc. May be widely used.

Claims (5)

One or more powders selected from the group consisting of fish, seaweed, and mushrooms, or a mixture of seafood extract powders with a particle size of 0.5 to 800 microns, agar or gelatin, or both agar and gelatin Is added to the tablet, and the tableting pressure is adjusted to 5 to 40 N to form a molded product containing agar and gelatin formed into tablets or compression-formed tablets.     The flavor seasoning according to claim 1, wherein an extract obtained by concentrating fish, seaweed, and mushrooms is dried and powdered by spray drying or freeze drying. Fish, seaweed, mushroom powder, seafood extract powder as raw material, agar or gelatin, or a mixture of both agar and gelatin. The flavor seasoning according to claim 1 or 2, wherein the flavor seasoning is a molded article containing agar and gelatin, which is a tablet or compression-molded tablet containing celebratory character groups or designs, chopped seaweed, laver, leeks, rice cakes. Tea, coffee, fruit juices, sports drinks, sweet red-bean soup, sweet sake, a powder prepared one kind of luxury food or general product was a dry powder by spray-drying or freeze-drying the particle size selected from the medium the group consisting of 0.5 to 800 microns A luxury product or a general product comprising agar and gelatin formed into a raw material by adding agar or gelatin or both agar and gelatin and adjusting the tableting pressure to 5 to 40 N to form tablets or compressed tablets. . Addition of agar or gelatin or both agar and gelatin to the raw material, and the powder fluidity is adjusted with excipients, and the molded product containing agar and gelatin formed into a compressed or compressed tablet is characterized by good disintegration The flavor seasoning according to claims 1 to 3, and the luxury goods or general goods according to claim 4.