JP6521817B2 - Powdered food and method for producing the same - Google Patents

Description

  The present invention relates to a powdered food and a method for producing the same.

  Conventionally, for example, when powdered food such as adjusted cocoa is dissolved in liquid such as water, lumps are easily formed, and it is difficult to dissolve without forming lumps, so various powder foods with enhanced solubility have been proposed. (See, for example, Patent Document 1).

  The powdery food described in Patent Document 1 is a granular cocoa powder produced by fluid bed granulation, and is sprayed with a binder solution which has been hydrolyzed or heated and dissolved while stirring the cocoa powder which is a raw material. It is produced by granulating cocoa powder and further fluidizing it with hot air at 90.degree. C. to 120.degree. Thereby, the solubility when dissolving granular cocoa powder can be improved.

  However, when the fluidized bed granulation method is used as in the method for producing a powdery food as described in Patent Document 1, although the solubility of the powdery food can be enhanced, granules containing a binder liquid (water) after granulation In order to dry, it is necessary to heat at high temperature using a hot air, and there was a problem that the flavor of the raw material tends to be lost at this time.

JP-A-11-69945

  Therefore, an object of the present invention is to provide a method for producing a powdered food which can enhance the solubility and has a good taste, and to provide a powdered food, focusing on the above-mentioned problems.

  In the method for producing a powdered food of the present invention, the powder raw material and the sugar are stirred while heating to the granulation temperature set at T ° C to 90 ° C, where the melting start temperature of the sugar is T ° C. The method includes a heating and stirring step, and in the heating and stirring step, at least a part of the carbohydrate is melted, and the powder raw materials are bound to form granules.

  In the method for producing a powdery food product of the present invention, the carbohydrate can be made to contain trehalose.

  In the method for producing a powdery food product of the present invention, the carbohydrate may further be constituted to include at least one of erythritol, sorbitol and dextrin.

  In the method for producing a powdered food of the present invention, the powdered raw material can be configured to include cocoa powder.

  According to the method for producing the powdery food of the present invention, at least a part of the sugar is melted in the heating and stirring step, and the powdery raw materials are bound to form granules, so that the produced powdery food is When dissolved in a liquid, it can be easily dissolved. Moreover, since it does not heat to high temperature like a fluid bed granulation method at the time of granulation, a flavor is hard to be lost and a flavor can be made favorable.

  According to the powdery food product of the present invention, since the powder raw materials are bound by the at least partially melted sugars to form granules, which contain powder raw materials and sugars, When the powdered food is dissolved in the liquid, it can be easily dissolved. Moreover, since it does not heat to high temperature at the time of granulation, a flavor is hard to be lost and a flavor can be made favorable.

[Method of producing powdered food]
In the method for producing a powdered food of the present invention, the powder raw material and the sugar are stirred while heating to the granulation temperature set at T ° C to 90 ° C, where the melting start temperature of the sugar is T ° C. The method includes a heating and stirring step, and at least a part of the carbohydrate is melted by the heating and stirring step, and the powder raw materials are bound to form granules. In the present invention, granules refer to granular particles formed by bonding powder raw materials together and containing a large amount of air between particles of the powder raw materials.

  The method for producing the powdered food of the present invention includes powdered cocoa beverages (cocoa powder), powdered tea beverages such as matcha tea and black tea, powdered sports beverages, powdered protein beverages, powdered beverages such as milk for childcare, powdered soups, jelly mixes, pudding mixes The present invention can be applied to cake mix and other powdered food, that is, powdered food which is dissolved in liquid and consumed for eating or eating, or dissolved in liquid when cooked. Modified cocoa refers to a powdered food for dissolving in boiling water or cold milk to prepare a cocoa beverage. Also, jelly mix, pudding mix, and cake mix are respectively mixed with powder raw materials for making jelly, pudding, and cake, and they are dissolved in a liquid such as water to prepare jelly, pudding, and cake. Refers to powdered food.

  In the present invention, as the powder raw material, raw materials used for cocoa powder, powdered green tea, salt, saccharides, sweeteners, flavors, emulsifiers, wheat flour, protein powder, oils and fats and other powder foods can be used. In the present invention, cocoa powder refers to a finely powdered food material produced by grinding cacao mass.

  As the saccharide in the present invention, saccharides which are at least partially melted by heating can be used, and monosaccharides, disaccharides, oligosaccharides, polysaccharides, sugar alcohols and the like can be used. Specifically, fructose, rare sugars, arabinose, granulated sugar, maltose, lactose, palatinose, sorbitol, maltitol, erythritol, maltose, glucose, dextrin and other sugars can be used. The carbohydrate preferably comprises trehalose, and more preferably further comprises at least one of erythritol, sorbitol and dextrin.

  The melting start temperature of the sugar in the present invention refers to the temperature at which the sugar starts to melt, and more specifically, when measured with a melting point measuring device M-565 (manufactured by Nippon Buchi), 2 of the sugar .5% is the temperature at which it melts.

  Moreover, it is preferable that it is a composition from which the melting | fusing start temperature becomes 90 degrees C or less in this invention, It is more preferable that it is a composition which becomes 80 degrees C or less. Moreover, it is preferable that it is a composition which becomes melting | fusing start temperature 40 degreeC or more in this invention, and it is more preferable that it is a composition which becomes 45 degreeC or more. When the melting start temperature of the sugar is too high, it is necessary to set the granulation temperature to be described later to be high, and the flavor of the raw material is likely to be lost during the production of the powdered food. In addition, if the melting start temperature of the sugar is too low, the sugar contained in the manufactured powdery food may be melted during storage and the solubility may be reduced, and the storage stability may be reduced.

  The granulation temperature in the present invention is a temperature which is set to T ° C to 90 ° C when the melting start temperature of the sugar is T ° C, and the temperature at which the raw material of the powdered food can be stirred and granulated. Here, the granulation temperature is the highest temperature among the temperatures in the heating and stirring process, and is specifically selected from the range of 40 ° C. to 90 ° C., and either 50 ° C. or more and 80 ° C. or T + 15 ° C. It is preferable to set the temperature to a low temperature or less. If the granulation temperature is too high, the flavor of the raw material tends to be lost, and the sugar is too molten to make granulation difficult, and if the granulation temperature is too low, at least part of the sugar becomes difficult to melt. , Granulation effect can not be obtained.

  In addition, additives such as antioxidants such as ascorbic acid, thickeners, swelling agents, anti-caking agents such as silicon dioxide, flavors, and sweeteners such as acesulfame potassium may be used as raw materials for powdered foods. For example, when tea leaf powder such as matcha is used as the raw material, the oxidation of chlorophyll chlorophyll can be suppressed by adding ascorbic acid, and the tea leaf powder can be prevented from fading.

  In the method for producing a powdered food, at least a part of the sugar is melted in the heating and stirring step, and the powdered raw materials are bound to form granules, thereby dissolving the produced powdered food in a liquid It can be made easy to dissolve it. Moreover, since it does not heat to high temperature like a fluid bed granulation method when granulating, a flavor can be made favorable.

  In addition, for example, when cocoa powder is used as one of the powder raw materials to produce adjusted cocoa as a powdered food, the flavor is not easily lost during production, and the flavor of the produced adjusted cocoa is improved. Therefore, even when using the same amount of cocoa powder as in the case of manufacturing by a method including a heating step at high temperature such as fluidized bed granulation method, the flavor of adjusted cocoa can be improved. Moreover, since the powdery food of this invention does not lose flavor easily, it can reduce usage-amounts, such as a fragrance | flavor added as a raw material. (Hereinafter, the flavor reduction effect is omitted because it has a relationship between the flavor improvement effect and the front and back, but when only the flavor improvement effect is mentioned, it is of course possible to expect also the flavor reduction effect.)

  When the sugar contains trehalose, the melting start temperature is lowered, and the granulation temperature can be lowered when producing the powdered food, so that the flavor is less likely to be lost, and the flavor of the powdered food Can be good. In addition, since the sugar contains trehalose and at least one of erythritol, sorbitol, and dextrin, the melting initiation temperature is lower, and the granulation temperature is lower when producing a powdered food. As a result, the flavor is less likely to be lost, and the flavor of the powdered food can be made better.

  By setting the melting start temperature to 90 ° C. or lower, the granulation temperature can be made lower than the temperature heated in the fluidized bed granulation method including the step of heating at a high temperature conventionally used when producing powdered food The flavor of the powdery food is less likely to be lost, and the flavor of the powdered food can be improved.

[Powdered food]
The present invention relates to powdered cocoa beverages (cocoa powder), powdered tea beverages such as matcha tea and black tea, powdered sports beverages, powdered protein beverages, powdered beverages such as milk for childcare, powdered soups, jelly mixes, pudding mixes, cake mixes and other The present invention can be applied to powdered food, that is, powdered food which is dissolved in a liquid to be eaten or dissolved in a liquid when cooked.

  The powdered food of the present invention is characterized by being produced by the method of producing a powdered food of the present invention. The powdered food includes a powdered raw material and a saccharide, and the powdered raw materials are bound with each other by the at least partially melted saccharide to form granules.

  As the powdery raw material and the sugar in the present invention, the same raw materials and sugars as described in the method for producing a powdery food can be used.

  Next, the manufacturing method of embodiment which is an example of the manufacturing method of the powdery foodstuff of this invention is demonstrated. In addition, the following method can change a procedure and a process suitably according to the raw material to be used, the kind of powder food to manufacture, etc.

  Production of the powdery food of the present embodiment is performed using a heating stirrer or the like (for example, a hemispherical Reo-kneader KQS-1E, manufactured by Kajiwara Co., Ltd.) capable of stirring while heating. First, a powdery raw material is supplied to a heating stirrer and heated from a room temperature of about 20 ° C. to a granulation temperature while stirring at a speed of about 30 revolutions per minute (rpm). When the granulation temperature is reached, stop heating and stirring. The powdered food thus granulated is allowed to cool to about room temperature and filled in a container or the like. Thus, the manufacture of the powdered food of the present embodiment is completed. After reaching the granulation temperature, heating may be stopped and stirring may be continued while maintaining the granulation temperature or after reaching the granulation temperature in order to sufficiently granulate. The time for continuing the stirring is preferably 10 minutes or less, more preferably 5 minutes or less. If the time for which the stirring is continued is too long, depending on the set granulation temperature, melting of the sugar proceeds excessively and the formed granules may be aggregated to form a mass.

  According to the method for producing the powdery food of the present invention, at least a part of the sugar is melted in the heating and stirring step, and the powdery raw materials are bound to form granules, so that the produced powdery food is When dissolved in a liquid, it can be easily dissolved. Moreover, since it does not heat to high temperature at the time of granulation, a flavor is hard to be lost and a flavor can be made favorable.

  According to the powdery food product of the present invention, since the powder raw materials are bound by the at least partially melted sugars to form granules, which contain powder raw materials and sugars, When the powdered food is dissolved in the liquid, it can be easily dissolved. Moreover, since it does not heat to high temperature at the time of granulation, a flavor is hard to be lost and a flavor can be made favorable.

  Besides, the best configuration, method and the like for carrying out the present invention are disclosed in the above description, but the present invention is not limited to this. That is, although the present invention has been described with particular reference to a particular embodiment, it is to be understood that shapes, materials, quantities, etc. may be added to the embodiments described above without departing from the scope of the technical idea and purpose of the present invention. Various modifications can be made by those skilled in the art in other detailed configurations.

  Therefore, the description with the above-described disclosure of the shape, the material, etc. is exemplarily described for facilitating the understanding of the present invention, and is not intended to limit the present invention. The description in the name of a member from which some or all of the limitations such as the limitation have been removed is included in the present invention.

  Hereinafter, the present invention will be more specifically described by way of examples. However, the present invention is not limited by the following examples.

«Normal type of adjustment cocoa»
Example 1
In this example, as the powdery food, conditioned cocoa (in this example, a powdery food for dissolving in hot water to prepare a cocoa beverage) is exemplified.

<Manufacture of adjusted cocoa>
The following were used as raw materials. Moreover, the ratio of the raw material has shown the mass ratio.

[Table 1]
・ Cocoa powder (high fat type) 15%
・ Whole fat milk powder 5%
・ Creaming powder 10%
・ Malt sugar 12%
・ Erythritol 3%
Granulated sugar 41%
Trehalose 10%
・ Salt 1.4%
・ Fragrance 0.7%
・ Carboxymethylcellulose 1%
・ Yeast extract 0.2%
・ Acesulfame K 0.1%
・ Edible processed fats and oils (Ematec S-500, Riken Vitamin Co., Ltd.) 0.6%

  Prior to the preparation of the adjusted cocoa, maltose (18.2% by mass), erythritol (4.5% by mass), granulated sugar (62.1% by mass), which are saccharides, among the above-mentioned raw materials, and trehalose (15. It mixed with 2 mass%) by the compounding quantity in each parenthesis, and it was 80 degreeC as a result of measuring the melting | fusing start temperature measurement (T (degreeC)) by the below-mentioned method.

  Preparation of adjusted cocoa was performed using a heating and stirring machine (a hemispherical Reo-kneader KQS-1E, manufactured by Kajiwara Co., Ltd.). The stirring speed was 30 revolutions per minute (rpm). First, among the above raw materials, materials other than sodium chloride, flavor, carboxymethylcellulose, yeast extract, acesulfame K, and processed edible fats and oils are supplied to a heating stirrer and stirred, and sodium chloride, flavor, carboxymethylcellulose, yeast extract, acesulfame K is added The mixture was further stirred, and stirred while dropping edible processed fat and oil. Next, it heated to granulation temperature (80 degreeC), stirring. After reaching the granulation temperature, heating and stirring were stopped. The adjusted cocoa thus granulated was allowed to cool to about room temperature and filled in a container. Thus, the adjusted cocoa 1 of this example was obtained. In addition, the average particle diameter (50% volume average diameter measured by a laser analysis type particle size distribution analyzer, hereinafter the same) of the adjusted cocoa 1 was 250 μm.

(Comparative example 1)
As Comparative Example 1, prepared cocoa (Richtaste cocoa, Kataoka Sangyo Co., Ltd.) manufactured by the fluidized bed granulation method was used as prepared cocoa 2. The average particle size of this adjusted cocoa 2 was 237 μm.

<Dissolution time measurement>
The dissolution time was measured using prepared cocoa 1 and 2. Put 16 g each of prepared cocoa 1-3 in a 200 mL (milliliter) volume beaker, pour 140 g of hot water at 90 ° C. and stir, measure the time (seconds) until the prepared cocoa 1 and 2 completely disperse and dissolve, respectively did. As a result, adjusted cocoa 1 was 3.9 seconds and adjusted cocoa 2 was 7.2 seconds.

<Sensory evaluation>
The sensory evaluation of 14 evaluators was performed using adjusted cocoa 1 and 2. The flavor of cocoa is used as an index, and the flavor is evaluated in three steps of good taste (3 points), slightly good taste (2 points), bad taste (1 point), and the evaluation score of 14 persons is evaluated. The averages were calculated respectively. As a result, it was a result of adjustment cocoa 1 being 2.8 points, and adjustment cocoa 2 being 2.0 points.

<Discussion of the results>
From the above evaluation results, in Example 1, which is an exemplary embodiment of the present invention, it was possible to improve the solubility and to produce a modified cocoa with a good taste.

(Example 2)
In this example, as a powdered food, prepared cocoa (in this example, a powdered food for dissolving in cold milk at about 10 ° C. to prepare a cocoa beverage) is exemplified.

<Manufacture of adjusted cocoa>
The following were used as raw materials. Moreover, the ratio of the raw material has shown the mass ratio.

[Table 2]
・ Cocoa powder (raw fat type) 24%
・ Dextrin 2%
・ Erythritol 6%
Granulated sugar 47%
Anhydrous glucose 6%
Trehalose 10%
・ Salt 0.5%
Powdered lecithin (Riteton P, Riken Vitamin Co., Ltd.) 0.1%
-Palm oil 2%
・ Edible processed fats and oils (Ematec S-500, Riken Vitamin Co., Ltd.) 2.4%

  Among the above-mentioned raw materials, dextrin (2.8% by mass), erythritol (8.4% by mass), granulated sugar (66.2% by mass), anhydroglucose (8.5% by mass), among the above-mentioned raw materials, prior to preparation of adjusted cocoa. Mass%) and trehalose (14.1 mass%) were mixed in the compounding amounts in parenthesis respectively, and as a result of measuring the melting start temperature (T (° C.)) according to the method described later, it was 65 ° C. .

  Preparation of adjusted cocoa was performed using a heating and stirring machine (a hemispherical Reo-kneader KQS-1E, manufactured by Kajiwara Co., Ltd.). First, among the above raw materials, raw materials other than rice germ oil and edible processed fat and oil were provided to a heating stirrer and stirred, and stirred while dripping rice germ oil and edible processed fat and oil. Next, it heated to granulation temperature (88 degreeC), stirring. When the granulation temperature was reached, the heating was stopped and stirred for 1 minute. The adjusted cocoa thus granulated was allowed to cool to about room temperature and filled in a container. Thus, adjusted cocoa 3 of this example was obtained. The average particle size of this adjusted cocoa 3 was 304 μm.

(Comparative example 2)
As a comparative example, a commercial conditioned cocoa was used to prepare a cocoa beverage by dissolving in cold milk produced by fluid bed granulation. As the adjusted cocoa 4 of Comparative Example 2, ice cocoa (Kataoka Sangyo Co., Ltd. average particle size: 174 μm) made of milk was used.

<Settling time measurement>
The settling time was measured using adjusted cocoa 3 and 4. The prepared cocoa for dissolving in cold milk to prepare a cocoa beverage tends to have a considerably longer dissolution time than the prepared cocoa dissolved in boiling water, and the end point is difficult to determine, so the dissolution time To measure the time until the adjusted cocoa completely settles and disappears from the liquid surface of milk as the settling time (adjusted cocoa with a shorter settling time tends to have a shorter dissolution time as well) It is in). That is, 150 mL of milk (10 ° C.) is poured into a 200 mL beaker, and 12 g of each of adjusted cocoas 3 and 4 are further added, and the time (seconds) for completely adjusting cocoas 3 and 4 to completely disappear from the liquid surface is measured did. As a result, adjusted cocoa 3 was 19.1 seconds, and adjusted cocoa 4 was 70.8 seconds.

<Discussion of the results>
From the above evaluation results, in Example 2, which is an exemplary embodiment of the present invention, it was possible to produce a highly soluble modified cocoa.

(Examples 3 to 9)
<Measurement of melting start temperature of sugar>
In the present example, the composition of carbohydrates was variously changed, and the melting start temperature was measured. The composition of the carbohydrate of each example is as shown in Table 1. The proportions of the raw materials shown in Table 1 are mass proportions. In addition, the material used as saccharides used the following. Granulated sugar (granulated sugar fine particles, Nisshin Seiyaku) Trehalose (trehalose, Hayashibara Co., Ltd.) erythritol (Erythritol T, Mitsubishi Chemical Foods Co., Ltd.) Sorbitol (LTS-P50M, Mitsubishi Shoji Foodtech Co., Ltd.) dextrin (Paindex 3 Matsutani Chemical Industry)

  Next, a method of measuring the melting start temperature will be described. First, each sugar was finely ground in a mortar, and about 10 mg was filled in a glass capillary and used for melting point measurement. Melting point measurement was carried out using a melting point measurement apparatus M-565 (manufactured by Nippon Buchi) at an initial temperature of 45 ° C., and heated to 180 ° C. to 200 ° C. by 10 ° C. in 1 minute. The temperature at which 2.5% of the sugar was melted was taken as the melting start temperature, and the average value measured three times was taken as the melting start temperature of the sugar. The results are as shown in Table 3.

  In Examples 3 to 9 containing trehalose, the melting start temperature was 56.9 ° C to 90.0 ° C. In addition, as shown in Examples 3 to 6, the melting start temperature when trehalose, erythritol, sorbitol and dextrin are added to granulated sugar generally used for imparting sweetness is 61.6 ° C to 90. The temperature was 0 ° C., and the melting initiation temperature was significantly lower than the melting onset temperature (120 ° C.) of granulated sugar alone. In addition, as shown in Examples 7 to 9, the melting start temperature when trehalose and at least one of erythritol, sorbitol and dextrin are mixed is higher than the melting start temperature of erythritol, sorbitol and dextrin alone. It was shown to be low.

<Discussion of the results>
From the above evaluation results, in Examples 3 to 9, which are exemplary embodiments of the present invention, the melting start temperature is 56.9 ° C. to 90.0 ° C., and such a saccharide of the present invention is used It has been shown that it is not necessary to heat at high temperature as in the fluidized bed granulation method etc. when producing powdered food.

«Cocoa rich type of adjustment cocoa»
The granulation temperature was examined about the cocoa rich type adjusted cocoa instead of the normal type adjusted cocoa of Example 1 and Example 2 above.
The following were used as raw materials. Moreover, the ratio of the raw material has shown the mass ratio.

[Table 4]
Cocoa powder (high fat type) 30%
Creaming powder 18%
Erythritol 2%
6% fructose
Granulated sugar 30%
Trehalose 10%
1% salt
Flavoring 0.5%
Dextrin (Paindex 3, manufactured by Matsutani Chemical Industry Co., Ltd.) 1%
Carboxymethylcellulose 0.5%
Edible processed fats and oils (Ematec S-500, manufactured by Riken Vitamin Co., Ltd.) 1%

  Prior to the preparation of adjusted cocoa, of the above-mentioned raw materials, erythritol (4.2% by mass), fructose (12.5% by mass), granulated sugar (62.5% by mass) and trehalose (20. 8 mass%) was mixed by the compounding quantity in each parenthesis, and as a result of measuring the melting start temperature measurement (T (degree C)), it was 65 degreeC.

  Preparation of adjusted cocoa was performed using a steam heating stirrer (Leo kneader KH, can volume: 300 L (liter), manufactured by Kajiwara Co., Ltd.). The stirring speed was 35 revolutions / minute (rpm).

  Among the above raw materials, first, granulated sugar and edible processed fats and oils were charged into a stirrer and stirred and mixed, and then all the remaining raw materials were charged and heated to predetermined granulation temperatures shown in Table 4 while stirring and mixing. . After reaching the granulation temperature, the heating was stopped, the steam was blown, the mixture was allowed to cool while stirring for 10 minutes, and after 10 minutes, the stirring was stopped. The thus-prepared granulated cocoa was further cooled to 55 ° C. The dissolution time and the average particle size of the obtained four types of adjusted cocoa were examined, and sensory evaluation was performed by 15 evaluators. The results are shown in Table 5. In the sensory evaluation, the evaluator was asked for a specific comment on the flavor, and when the comments of a majority of the evaluators were identical in content, the comments were described in Table 5.

  When the granulation temperature was 40 ° C., granulation could not be carried out, and therefore, although a good flavor was obtained, the dissolution time became longer. In the case of the adjusted cocoa granulated at 75 ° C., the dissolution time was sufficiently short at 2.9 seconds, and an even better flavor was obtained. In the case of adjusted cocoa granulated at 85 ° C., although the dissolution time was further shortened to 2.5 seconds, the result was that some of the flavor was lost. And, with the adjusted cocoa granulated at 92 ° C., which is a temperature exceeding 90 ° C., burnt flavor and bitterness were felt.

Claims (4)

When the melting starting temperature of the said sugar substance is set to T ° C, the powder raw material and the sugar are constituted including the heating and stirring process of heating and stirring to the granulation temperature set to T ° C to 90 ° C,
In the heating and stirring step, at least a part of the sugar is melted, and the powder raw materials are bound to form granules.   The method for producing a powdered food according to claim 1, wherein the sugar comprises trehalose.   The method for producing a powdered food according to claim 2, wherein the sugar further comprises at least one of erythritol, sorbitol and dextrin.   The method for producing a powdered food according to any one of claims 1 to 3, wherein the powdered raw material comprises cocoa powder.