JP6786269B2 - Unheated hydrating creamy food powder - Google Patents

Description

The present invention is for non-heated water cream-like foods that can be eaten as it is by adding an aqueous medium without heating and mixing for a short time at home, and can prepare a squeeze-moldable creamy food. Regarding powder. More specifically, the infant can easily squeeze out into any shape by light pressing such as holding the squeeze bag with one hand, and the creamy food does not drip at body temperature when squeezing out, and even after squeezing out. The present invention relates to a non-heated hydrolyzed creamy food powder that can be a creamy molded food that retains its shape for a long time.

Conventionally, creams used for cakes and the like are agitated with a whisk or a hand mixer, and when they reach an appropriate hardness (viscosity) in a short time, they are sandwiched between cake doughs or used for decoration such as squeezing. Such creams are required to have excellent shape retention that maintains the shape immediately after preparation even after cake preparation.

As a cream sandwiched between doughs, a cream powder mix for Milfille containing sugars, pregelatinized starch, and powdered fats and oils, which is dissolved in cold water or cold milk and stirred with a whisk or the like, is known (for example, Patent Documents). 1). The cream powder mix for millefeuille is prepared into a cream by using two types of specific pregelatinized starch in combination without using a thickener / gelling agent that causes a change in viscosity over time. It is a thing. The cream prepared from the cream powder mix for millefeuille has a viscosity-maintaining power sufficient to support the pie by stacking the pie and the cream in layers. However, the cream does not have the shape-retaining ability necessary for squeeze molding such as decoration, and there is a problem as a claim for squeeze molding.

Further, when the obtained creamy food is designed to have a citrus flavor or the like and the pH is less than 5.3, there is a problem that the shape retention property is lowered. On the other hand, the obtained creamy food is designed like a cream sauce, and there is a problem that the shape retention property is lowered even when the pH exceeds 6.7.

On the other hand, the present inventors have already described a powder for non-heated water creamy food for producing a creamy food that can be easily prepared by an infant only by adding water and can retain its shape for a long time even after squeezing. An application has been filed (see, for example, Patent Document 2). The non-heated water creamy food powder is composed of a low-solubility sugar, a thickener and a pregelatinized cereal powder, and further contains powdered fats and oils. However, although low-solubility sugar is effective in preserving the shape after squeezing, it is a cream with a flavor that is affected by the astringent taste and pungent taste peculiar to low-soluble sugar. There was room for improvement as it tended to be a form of food.

Japanese Unexamined Patent Publication No. 10-295307 International Publication WO2012 / 160642

The present invention has been made in view of the above circumstances, and an object of the present invention is designed so that the pH of the obtained creamy food product deviates from weakly acidic (5.3 to 6.7). Even in the case, it can be eaten as it is by adding an aqueous medium without heating and mixing for a short time at home, and it can be prepared as a creamy food with squeeze-moldable physical properties. Regarding food powder.

More specifically, the infant can easily squeeze out into any shape by light pressing such as holding the squeeze bag with one hand, and the creamy food does not drip at body temperature when squeezing out, and even after squeezing out. The present invention relates to a non-heated hydrolyzed cream-like food powder that can be a cream-like molded food that retains its shape for a long time.

The present invention is a non-heated hydrating cream-like food powder that can be eaten and squeezed out as it is by hydration mixing without heating, and is characterized in that it satisfies all of the following (1) and (2). Achieve the above objectives with food powder.
(1) The powder for unheated hydrating creamy food contains sugar, pregelatinized starch, powdered fat and oil, and milk protein. (2) The content of the milk protein is the whole powder for unheated hydrated creamy food. 0.1 to 5.0% by weight in weight

Preferably, it further contains an acid component.

That is, the present inventors can easily prepare creamy foods with the feeling of playing house even for infants and children, and can use savory sugars such as sugar even without low-solubility sugars. In order to obtain a creamy food that can be squeezed out and has shape retention even after squeezing out, intensive studies were conducted.

As a result, when a specific amount of milk protein is added to the basic components of creamy food powder consisting of sugars, pregelatinized starch, and powdered fats and oils, viscosity-imparting components (thickeners, pregelatinized starch with a specific amylose content, etc.) are added. Even if it is not used, it is possible to impart good shape retention to creamy foods after squeezing and molding by simply adding water without heating, and even for weak infants and children with good flavor and texture, any We have found that the shape can be easily squeezed out to form the present invention.

In addition, the pH of the obtained creamy food deviates from weak acidity (pH 5.3 to 6.7), that is, it is designed to have a citrus flavor having a pH of less than 5.3, or a cream sauce-like food having a pH exceeding 6.7. When designing, the shape-retaining property tends to decrease, but according to the present invention, it has been found that the creamy food after squeezing and molding has the shape-retaining property, and the present invention has been reached.

The non-heated water creamy food powder of the present invention can be easily mixed by infants and children without applying a strong force by adding an aqueous medium without heating. Further, the obtained creamy food can be easily squeezed by light pressing such as holding the squeeze bag with one hand. Further, the powder for non-heated hydrating creamy food of the present invention is highly versatile because the flavor and color tone of the obtained creamy food can be variously changed depending on the flavor raw material and coloring agent to be added.

The creamy food according to the present invention has a good flavor and texture and can be eaten as it is, and is designed so that the pH of the obtained creamy food is out of weak acidity (pH 5.3 to 6.7). However, since it has shape retention, it can maintain its shape after squeezing and molding.

Further, the squeezing molding by the creamy food according to the present invention can be decorated on the surface of foods such as cakes, cookies, donuts or instant cooked confectionery imitating them. In addition, it can be sandwiched between the foods or squeezed into pasta, soft serve, or cream sauce, and various squeezing moldings can be freely performed, so that the originality of infants and children can be fostered. In particular, since it has a shape-retaining ability during squeeze molding, it is suitably used for squeezing decorations, pasta-like, soft-serve ice cream-like, and cream sauce-like squeezes.

As described above, the powder for non-heated water creamy food of the present invention has good operability, and even infants and children can easily prepare creamy foods with the feeling of playing house.

The present invention will be described in detail.
First, the powder for non-heated water cream-like food of the present invention is a powder for preparing a cream-like food that can be eaten and squeezed as it is by water-mixing an aqueous medium without heating.

In the present invention, the powder means powder such as powder or granules. In addition, squeeze molding refers to any decoration (spherical, linear, spiral, shell, etc.), pasta, soft serve ice cream, cream sauce, etc. using a squeezeable tool such as a squeeze bag or dropper. It means squeezing into a shape and molding.

Examples of the aqueous medium include tap water, mineral water, milk, soy milk and the like. Of these, tap water is preferable because it is easy to procure and can provide creamy foods of good quality. In addition, it is safer and easier for infants and children to use the aqueous medium in the temperature range from refrigeration at 5 to 30 ° C to room temperature, that is, non-heating (5 to 30 ° C) that does not require heating. It is important in that respect.

Further, the mixing ratio of the non-heated water creamy food powder and the aqueous medium is preferably such that the aqueous medium 0.6 to 1.3 is added to the powder 1 by weight to facilitate mixing and squeezing. , Suitable in terms of shape retention. When the aqueous medium is 0.6 or more, the creamy food does not become too hard, so that infants and children can easily squeeze it out. On the other hand, if it is 1.3 or less, it is easy to squeeze out and good shape retention can be maintained. In the present invention, the shape retention means that the shape of the creamy food immediately after squeezing and molding can be maintained as it is without collapsing or deforming due to sagging or loosening.

Next, the non-heated water creamy food powder of the present invention may contain sugar, pregelatinized starch, powdered fat and oil, and milk protein, so that it is easy to mix, squeeze out, flavor, texture, and shape retention. It is important in terms of sex.

The inclusion of sugar is important in terms of ease of squeezing, flavor, texture, and shape retention. Examples of the sugar include monosaccharides (dextrose, fructose, etc.), disaccharides (sugar (granule sugar, powdered sugar, etc.), malt sugar, lactose, etc.), oligosaccharides having trisaccharide or higher, reduced products thereof, and sugar alcohols. , Powdered starch syrup, powdered reduced starch syrup, dextrin and the like, and may be used alone or in combination of two or more. Among these, sugar is preferably used because it has a good sweetness.

The inclusion of pregelatinized starch is important in terms of ease of mixing, ease of squeezing, texture, and shape retention. Examples of the pregelatinized starch include starches of potato, tapioca, corn, waxy corn, wheat, rice and the like, and pregelatinized starches thereof, and the production method thereof is not particularly limited. These may be used alone or in combination of two or more.

The inclusion of powdered fats and oils is important in terms of ease of mixing, ease of squeezing, flavor, and shape retention. The powdered fat or oil may be derived from a plant or an animal as long as it is a powder. For example, for plant-derived powdered fats and oils, Emafat PA (N) (manufactured by RIKEN Vitamin Co., Ltd., palm oil), Neulacto KWF (manufactured by Wakodo Co., Ltd., palm oil), etc., and for animal-derived powdered fats and oils, butter, etc. Milk fat powder, Emafat LA-5 (manufactured by RIKEN Vitamin Co., Ltd., lard)
And so on. In addition, examples of powdered fats and oils include fats and oils components in milk protein-containing raw materials such as creaming powder and adjusted cocoa, which will be described later. These may be used alone or in combination of two or more. Among these, plant-derived powdered fats and oils are preferably used because they are easy to mix, have a good flavor, and are inexpensive.

The milk protein refers to casein, a milk-derived protein mainly composed of whey, for example, casein or its salts (sodium salt, calcium salt, potassium salt, etc.), whey protein concentrate, various peptides derived from milk. (Protein hydrolyzate), milk protein-containing raw materials containing these (creaming powder, adjusted cocoa, etc.), milk protein in dairy products (defatted milk powder, sweetened milk powder, yogurt powder, etc.) and the like. These may be used alone or in combination of two or more.

In addition, milk protein should be contained in an amount of 0.1 to 5.0% by weight based on the total weight of the non-heated hydrating creamy food powder in terms of ease of mixing, squeezing, flavor, texture, and shape retention. Is important. When it is 0.1% by weight or more, the shape retention is good, and when it is 5.0% by weight or less, it is good in terms of ease of mixing, ease of squeezing, flavor and texture. When a milk protein-containing raw material or a dairy product is used, the milk protein content in each milk protein-containing raw material or dairy product may be calculated.

Further, the creamy food according to the present invention has the desired physical properties without limitation of pH, but by particularly as described above, even if the pH is less than 5.3 or more than 6.7, the shape is retained. Has sex. Therefore, it is possible to design a powder for non-heated water creamy food for preparing a creamy food having a pH of less than 5.3 or more than 6.7. Specifically, the flavor design of citrus fruits such as oranges and lemons, which strongly feels sourness with a pH of less than 5.3, and pH 6.7, which generally shows a tendency for creamy foods to become soft and have poor shape retention. The design of cream sauce-like foods that exceeds the above can be mentioned.

The pH of the creamy food according to the present invention may be adjusted in consideration of the pH of each raw material, and an acid component is preferably used for fine adjustment, as will be described later. The pH of the creamy food according to the present invention may be measured directly with a pH meter (measurement temperature 25 ± 3 ° C.) after adding a predetermined amount of an aqueous medium at 25 ° C. and stirring and mixing for 1 minute.

In addition to the above-mentioned raw materials, the following powder auxiliary raw materials may be appropriately combined and used in the non-heated water creamy food powder of the present invention as long as the effects of the present application are not affected. For example, other than acid component, alkaline component (sodium hydrogen carbonate, sodium citrate, sodium tartrate, sodium gluconate, phosphate, etc.), calcium component (calcium carbonate, calcium citrate, calcium lactate, calcium phosphate, etc.), milk protein Proteins (egg white powder, egg yolk powder, soybean protein, wheat gluten, peptides (protein hydrolyzate), etc.), flavor ingredients (fragrances, seasonings (salt, seasoning, seasonings, extracts, etc.), dried vegetable powder, etc. ), Colorants, thickeners (xanthan gum, locust bean gum, tara gum, alginic acid, alginate, guar gum, purulan, etc.), gelling agents (gelatin, agar, carrageenan, pectin, etc.), β starch, high sweetness sweetener Examples thereof include (assesulfam potassium, sclarose, aspartame, neotheme, etc.), stabilizers, emulsifiers, nutritional enhancers (vitamins, minerals, etc.), and may be used alone or in combination of several kinds as appropriate.

Among the above auxiliary raw materials, the acid component is preferably used in terms of flavor and pH adjustment of creamy foods. Examples of the acid component include organic acids such as citric acid, tartaric acid, fumaric acid, malic acid, gluconic acid, and ascorbic acid, and organic acid-containing foods containing these organic acids. Examples of the organic acid-containing food include vinegar, fruit juice such as lemon juice, dried fruit powder, and the like, and in the case of a liquid substance, it may be appropriately powdered and used. Among these, citric acid is preferably used because it has a good flavor.

In addition, flavor raw materials and colorants are preferably used because they can change the flavor and color tone of creamy foods in various ways and have high versatility.

Using the above raw materials, the non-heated water creamy food powder of the present invention is prepared, for example, as follows. That is, first, sugar, pregelatinized starch, powdered fat and oil, and a predetermined amount of milk protein and, if necessary, auxiliary raw materials are powder-mixed, powder-mixed and then granulated, or some raw materials are granulated. It is prepared by a method such as powder mixing of all raw materials.

In addition, the non-heated water creamy food powder prepared as described above may be filled in a container. The material of the container is not particularly limited, and for example, soft plastic such as polyethylene, paper, metal, etc. may be appropriately used. Alternatively, these materials may be combined and laminated. Further, the shape of the container is not particularly limited, and a bag shape, a cylinder, a box, or the like may be appropriately set.

Further, in the case of commercializing the powder for non-heated water creamy food of the present invention, for example, the above-mentioned powder for non-heated water creamy food is filled in a container. In addition to the above-mentioned non-heated water creamy food powder filled in a container, a measuring cup or dropper used when adding an aqueous medium, a stirring rod used when adding water, a madler, a spoon, a fork, etc. One or more of a stirring jig such as chopsticks, a spatula, and a toothpick, a squeezing bag, and the like may be packaged together as needed.

Using the non-heated water creamy food powder of the present invention, a creamy food is prepared, for example, as follows. First, add an aqueous medium to the non-heated water cream powder for food, mix it for a few seconds to 1 minute using a spoon, chopsticks, fork, etc., and when the whole becomes viscous and cohesive, the desired cream Food is obtained.

The creamy food thus obtained has a good flavor and texture and can be eaten as it is. Further, when this creamy food is placed in a squeezeable tool such as a squeeze bag or a dropper and lightly pressed, even a weak infant or child can easily squeeze and mold it into an arbitrary shape. Examples of the squeeze molding include decoration on the surface of foods such as cakes, cookies, donuts or instant cooked confectioneries imitating them, pasta-like, soft-serve ice cream-like, cream sauce-like and the like. In addition, since it has shape retention even after squeezing, the shape immediately after squeezing can be maintained.

Hereinafter, the present invention will be specifically described with reference to examples.
<Preparation of non-heated water cream powder for food>
Based on the composition shown in Table 1, each raw material was powder-mixed to prepare a non-heated hydrolyzed creamy food powder.

<Examples 1 and 2>
<Preparation of creamy food>
Using the powder for non-heated water creamy food prepared in Table 1, a creamy food was prepared by the following procedure, squeezed and molded, and then eaten. That is, 10 g of unheated hydrolyzed creamy food powder is placed in a cup, tap water (25 ° C.) is added to the powder 1 at a weight ratio as shown in Table 1, and the powder is mixed for 1 minute with a spoon to form a cream. Food was prepared. Next, this creamy food was placed in a squeeze bag and squeezed into a spherical shape on a commercially available biscuit having a diameter of 5 cm. In addition, what was squeezed out linearly was decorated in a spiral shape.

In this series of operations, the ease of mixing when the powder for non-heated hydrated creamy food is hydrated, the ease of squeezing out the target shape (spherical, spiral) when squeezing the creamy food, the flavor of the creamy food After evaluating the texture and shape retention by 5 specialized panelists, the overall results of the 5 people are also shown in Table 1.

As a result of the evaluation, good results were obtained in all of Examples 1 and 2 in terms of ease of mixing, ease of squeezing, flavor / texture, and shape retention.

Claims (2)

A method for preparing a creamy food that can be eaten and squeezed as it is by mixing with water without heating, and comprising the following steps (1) to (4) .
(1) A step of powder-mixing sugar, pregelatinized starch, powdered oil and fat, and milk protein to prepare a creamy food powder having a milk protein content of 0.1 to 0.4 % by weight based on the total weight. (2) Step of adding 0.6 to 1.3 of an aqueous medium to the creamy food powder 1 without heating (3) Using a spoon, chopsticks, or a fork to add the creamy food powder and the aqueous medium to the creamy food powder 1. The process of preparing a creamy food by mixing for a few seconds to 1 minute.
(4) A step of squeezing and molding the creamy food by putting it in a squeezable tool such as a squeeze bag or a dropper. (1) The method for preparing a creamy food according to claim 1, wherein the powder for creamy food in the step further contains an acid component.