JP6786269B2 - Unheated hydrating creamy food powder - Google Patents
Unheated hydrating creamy food powder Download PDFInfo
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- JP6786269B2 JP6786269B2 JP2016123147A JP2016123147A JP6786269B2 JP 6786269 B2 JP6786269 B2 JP 6786269B2 JP 2016123147 A JP2016123147 A JP 2016123147A JP 2016123147 A JP2016123147 A JP 2016123147A JP 6786269 B2 JP6786269 B2 JP 6786269B2
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- powder
- creamy food
- creamy
- food
- squeezing
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- 239000000843 powder Substances 0.000 title claims description 62
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Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、家庭において非加熱で水性媒体を添加し短時間混合するだけで、そのまま喫食することができ、また、絞り出し成形可能なクリーム状の物性の食品を調製できる非加熱加水クリーム状食品用粉末に関する。更に詳しくは、幼児が絞り出し袋を片手で握るなどの軽い押圧によって、任意の形状に容易に絞り出し成形ができ、絞り出しする際にクリーム状食品が体温でダレることもなく、また絞り出し成形後もその形状を長時間保形するクリーム状の成形食品とすることのできる非加熱加水クリーム状食品用粉末に関する。 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.
従来、ケーキ等に用いるクリームは、泡立て器やハンドミキサーなどで攪拌し、短時間で適度な硬さ(粘度)になった段階で、ケーキ生地に挟んだり、絞り出し成形などのデコレーションに用いられる。このようなクリームには、ケーキ調製後も調製直後の形状を維持する保形性に優れることが求められる。 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.
生地に挟むクリームとしては、冷水または冷乳に溶解させて泡立て器等で攪拌して用いる、糖類、α化澱粉、粉末油脂を含有するミルフィーユ用クリーム粉末ミックスが知られている(例えば、特許文献1参照)。該ミルフィーユ用クリーム粉末ミックスは、経時的な粘度変化を付与する要因となる増粘剤・ゲル化剤を使用せずに、2種類の特定のα化澱粉を組合せて用いることでクリームに調製するものである。該ミルフィーユ用クリーム粉末ミックスより調製されるクリームは、パイとクリームを層状に重ね、パイを支える程度の粘度維持力は有する。しかし、当該クリームは、デコレーションなど絞り出し成形のために必要な保形性維持力を有しておらず、絞り出し成形用クレームとしては問題があった。 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.
また、得られるクリーム状食品を柑橘類風味等に設計し、pHが5.3未満になるような場合には保形性が低下する問題があった。一方、得られるクリーム状食品をクリームソース様に設計し、pHが6.7を超えるような場合にも保形性が低下する問題があった。 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.
他方、本発明者らは、幼児が加水するだけで簡単に調製可能で、絞り出し成形後もその形状を長時間保形できるクリーム状食品を製造するための非加熱加水クリーム状食品用粉末について既に出願している(例えば、特許文献2参照)。該非加熱加水クリーム状食品用粉末は、低溶解性の糖質と、増粘剤とα化穀類粉末とからなり、更に粉末油脂を含有する。しかしながら、低溶解性の糖質を用いると、絞り出し成形後の形状を保形する点では有効であるものの、低溶解性の糖質独特の収斂味や、刺激味の影響を受けた風味のクリーム状食品となる傾向があることから改良の余地があった。 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.
本発明は、以上のような事情に鑑みなされたものであって、その目的とするところは、得られるクリーム状食品のpHを弱酸性(5.3〜6.7)から外れるように設計した場合であっても、家庭において非加熱で水性媒体を添加し短時間混合するだけで、そのまま喫食することができ、また、絞り出し成形可能なクリーム状の物性の食品を調製できる非加
熱加水クリーム状食品用粉末に関する。
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.
更に詳しくは、幼児が絞り出し袋を片手で握るなどの軽い押圧によって、任意の形状に容易に絞り出し成形ができ、絞り出しする際にクリーム状食品が体温でダレることもなく、また絞り出し成形後もその形状を長時間保形するクリーム状の成形食品とすることのできる非加熱加水クリーム状食品用粉末に関する。 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.
本発明は、非加熱での加水混合によってそのまま喫食及び絞り出し成形のできる非加熱加水クリーム状食品用粉末であって、以下(1)(2)を全て満たすことを特徴とする非加熱加水クリーム状食品用粉末により上記目的を達成する。
(1)上記非加熱加水クリーム状食品用粉末は、糖質、α化澱粉、粉末油脂、及び乳蛋白を含有する
(2)上記乳蛋白の含有量が、非加熱加水クリーム状食品用粉末全体重量中0.1〜5.0重量%である
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
好ましくは、更に、酸成分を含有する。 Preferably, it further contains an acid component.
すなわち、本発明者らは、幼児や児童でも容易にままごと遊びの感覚でクリーム状食品を調製でき、低溶解性の糖質がなくとも砂糖のような風味の良い糖質を用いることが可能で、絞り出し成形でき、絞り出した後も保形性を有するようなクリーム状食品を得るために鋭意検討をおこなった。 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.
その結果、糖質、α化澱粉、粉末油脂によるクリーム状食品用粉末の基本成分に、特定量の乳蛋白を添加すると、粘度付与成分(増粘剤や特定アミロース含量のα化澱粉等)を用いなくても、非加熱で加水混合するだけで、絞り出し成形後のクリーム状食品に良好な保形性を付与できること、更に、風味及び食感が良好で、非力な幼児や児童でも、任意の形状に容易に絞り出し成形できることを見出し、本発明に到達した。 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.
また、得られるクリーム状食品のpHが弱酸性(pH5.3〜6.7)から外れる、すなわち、pHが5.3未満の柑橘類風味に設計する、或いはpH6.7を超えるクリームソース様食品に設計する場合は、保形性が低下する傾向を示すが、本発明によれば、絞り出し成形後のクリーム状食品は保形性を有することを見出し、本発明に到達した。 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.
本発明の非加熱加水クリーム状食品用粉末は、非加熱で水性媒体を添加し、強い力をかけることなく幼児や児童でも容易に混合できる。また、得られたクリーム状食品は、絞り出し袋を片手で握るなどの軽い押圧によって容易に絞り出しできる。さらに、本発明の非加熱加水クリーム状食品用粉末は、添加する風味原料、着色料によって、得られるクリーム状食品の風味や色調を様々に変化させることができ汎用性が高い。 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.
本発明に係るクリーム状食品は、風味及び食感が良好でそのまま喫食でき、また、得られるクリーム状食品のpHを弱酸性(pH5.3〜6.7)から外れるように設計した場合であっても、保形性を有するので絞り出し成形後の形状を維持できる。 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.
更に、本発明に係るクリーム状食品による絞り出し成形は、ケーキ、クッキー、ドーナツあるいはそれらに模した即席調理菓子等の食品表面にデコレーションすることができる。また、該食品間に挟んだり、パスタ状、ソフトクリーム状、クリームソース状に絞り出すこともでき、様々な絞り出し成形が自由にできることから幼児や児童の独創性を育むことができる。特に、絞り出し成形時の保形性維持力を有することから、デコレーション、パ
スタ状、ソフトクリーム状、クリームソース状の絞り出しには好適に用いられる。
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.
上記のように、本発明の非加熱加水クリーム状食品用粉末は、操作性が良好で、ままごと遊びの感覚で幼児や児童でも容易にクリーム状食品を調製できる。 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.
本発明を詳しく説明する。
まず、本発明の非加熱加水クリーム状食品用粉末は、水性媒体を非加熱で加水混合することによって、そのまま喫食及び絞り出し成形のできるクリーム状食品を調製するための粉末である。
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.
なお、本発明において粉末とは、粉状、顆粒状などの粉体を意味する。また、絞り出し成形とは、絞り出し袋やスポイトなどの絞り出し可能な用具を用いて、デコレーション(球状、線状、渦巻き状、シェル状等)、パスタ状、ソフトクリーム状、クリームソース状などの任意の形状に絞り出して成形することを意味する。 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.
上記水性媒体としては、上水道の水、ミネラルウォーター、牛乳、豆乳等が挙げられる。これらの中でも上水道の水は、調達が容易であり品質の良好なクリーム状食品を提供できる点で好ましい。また、水性媒体は5〜30℃の冷蔵から常温の温度帯、すなわち加熱を必要としない非加熱(5〜30℃)で用いることが、幼児や児童が扱う際の安全性、扱いやすさの点で重要である。 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.
また、非加熱加水クリーム状食品用粉末と水性媒体の混合割合は、好ましくは、重量比で粉末1に対し水性媒体0.6〜1.3を添加することが、混合容易性、絞り出しやすさ、保形性の点で好適である。水性媒体が0.6以上であれば、クリーム状食品が硬くなりすぎることがないため、幼児や児童が容易に絞り出すことができる。一方、1.3以下であれば、絞り出しやすく、保形性を良好に維持できる。なお、本発明において保形性とは、絞り出し成形直後のクリーム状食品の形状が、ダレや緩み等により崩れたり変形することなく、そのままの形状を維持できることを意味する。 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.
次に、本発明の非加熱加水クリーム状食品用粉末は、糖質、α化澱粉、粉末油脂、及び乳蛋白を含有することが、混合容易性、絞り出しやすさ、風味、食感、保形性の点で重要である。 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.
糖質を含有することは、絞り出しやすさ、風味、食感、保形性の点で重要である。該糖質としては、例えば、単糖類(ブドウ糖、果糖等)、二糖類(砂糖(グラニュー糖、粉糖等)、麦芽糖、乳糖等)、三糖以上のオリゴ糖及びこれらの還元物、糖アルコール、粉末水飴、粉末還元水飴、デキストリン等が挙げられ、単独もしくは複数組み合わせて用いればよい。これらの中でも、砂糖は、良好な甘味質であることから好適に用いられる。 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.
α化澱粉を含有することは、混合容易性、絞り出しやすさ、食感、保形性の点で重要である。該α化澱粉としては、例えば、馬鈴薯、タピオカ、コーン、ワキシーコーン、小麦、米等の澱粉及びそれらの加工澱粉のα化物が挙げられ、その製法は特に限定するものではない。これらは単独もしくは複数組み合わせて用いればよい。 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.
粉末油脂を含有することは、混合容易性、絞り出しやすさ、風味、保形性の点で重要である。該粉末油脂としては、粉末であれば、植物、動物由来のどちらでもよい。例えば、植物由来の粉末油脂では、エマファットPA(N)(理研ビタミン株式会社製、パーム油)、ニューラクトKWF(和光堂株式会社製、パーム油)等が、動物由来の粉末油脂では、バターなどの乳脂肪の粉末、エマファットLA−5(理研ビタミン株式会社製、ラード)
等が挙げられる。他に、粉末油脂としては、後述するクリーミングパウダー、調整ココア等の乳蛋白含有原料中の油脂成分が挙げられる。これらは単独もしくは複数組み合わせて用いればよい。これらの中でも、植物由来の粉末油脂は、混合容易性、風味が良好で安価である点で好適に用いられる。
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.
上記乳蛋白としては、カゼイン、乳清を主体とする乳由来の蛋白質を指し、例えば、カゼインもしくはその塩類(ナトリウム塩、カルシウム塩、カリウム塩等)、乳清蛋白質濃縮物、乳由来の各種ペプチド(蛋白加水分解物)、及びこれらを含有する乳蛋白含有原料(クリーミングパウダー、調整ココア等)や乳製品(脱脂粉乳、加糖粉乳、ヨーグルトパウダー等)中の乳蛋白等が挙げられる。これらは単独もしくは複数組み合わせて用いればよい。 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.
また、乳蛋白は、非加熱加水クリーム状食品用粉末全体重量中、0.1〜5.0重量%含有することが、混合容易性、絞り出しやすさ、風味、食感、保形性の点で重要である。0.1重量%以上とすると保形性が良好であり、5.0重量%以下とすると混合容易性、絞り出しやすさ、風味及び食感の点で良好である。なお、乳蛋白含有原料や乳製品を用いる場合は、各乳蛋白含有原料や乳製品中の乳蛋白含有量を算出すればよい。 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.
また、本発明に係るクリーム状食品は、pHの制限なく目的の物性を有するが、特に上述のようにすることで、pHが5.3未満又は6.7を超えるものであっても保形性を有する。したがって、pHが5.3未満又は6.7を超えるクリーム状食品を調製するための非加熱加水クリーム状食品用粉末の設計が可能である。具体的には、pHが5.3未満の酸味を強く感じるオレンジやレモン等の柑橘類の風味設計や、また、一般的にクリーム状食品が軟らかくなり保形性が悪くなる傾向を示すpH6.7を超えるクリームソース様食品の設計などが挙げられる。 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.
なお、本発明に係るクリーム状食品のpHの設定は、各原料のpHを考慮して調整すればよく、微調整には、好ましくは、後述するように、酸成分が用いられる。また、本発明に係るクリーム状食品のpHは、25℃の水性媒体を所定量添加し、1分間攪拌混合した後、直接、pHメーター(測定温度25±3℃)で測定すればよい。 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.
本発明の非加熱加水クリーム状食品用粉末には、上記原料の他に、本願効果に影響のない範囲で、次のような粉末の副原料を適宜組み合わせて用いてもよい。例えば、酸成分、アルカリ成分(炭酸水素ナトリウム、クエン酸ナトリウム、酒石酸ナトリウム、グルコン酸ナトリウム、リン酸塩等)、カルシウム成分(炭酸カルシウム、クエン酸カルシウム、乳酸カルシウム、リン酸カルシウム等)、乳蛋白以外の蛋白質類(卵白粉末、卵黄粉末、大豆蛋白、小麦グルテン、ペプチド(蛋白加水分解物)等)、風味原料(香料、呈味料(食塩、シーズニング、調味料、エキス類等)、乾燥野菜粉末等)、着色料、増粘剤(キサンタンガム、ローカストビーンガム、タラガム、アルギン酸、アルギン酸塩、グアーガム、プルラン等)、ゲル化剤(ゼラチン、寒天、カラギーナン、ペクチン等)、β澱粉、高甘味度甘味料(アセスルファムカリウム、スクラロース、アスパルテーム、ネオテーム等)、安定剤、乳化剤、栄養強化剤(ビタミン、ミネラル等)等が挙げられ、適宜単独もしくは数種組み合わせて用いればよい。 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.
上記副原料の中でも、酸成分はクリーム状食品の風味及びpH調整の点で好適に用いられる。酸成分としては、クエン酸、酒石酸、フマル酸、リンゴ酸、グルコン酸、アスコルビン酸等の有機酸、及びこれらの有機酸を含有する有機酸含有食品等が挙げられる。該有機酸含有食品の例としては、食酢、レモン果汁等の果汁、乾燥果実粉末等が挙げられ、液状物の場合には、適宜粉末化して用いればよい。これらの中でも、クエン酸は風味が良好な点で好適に用いられる。 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.
他に、風味原料や着色料は、クリーム状食品の風味や色調を様々に変化させることができ汎用性が高い点で好適に用いられる。 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.
上記原料を用いて本発明の非加熱加水クリーム状食品用粉末は、例えば次のようにして調製される。すなわち、まず、糖質、α化澱粉、粉末油脂、及び所定量の乳蛋白と、必要に応じ副原料を、粉体混合する、粉体混合後造粒する、或いは一部原料を造粒後全ての原料を粉体混合する等の方法で調製される。 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.
また、上記のように調製された非加熱加水クリーム状食品用粉末は、容器に充填されていてもよい。容器の材質は特に制限するものではなく、例えば、ポリエチレン等の軟質プラスチック、紙、金属等、適宜用いればよい。もしくはこれらの材質を組み合わせてラミネートしたものでもよい。また、容器の形状も特に限定するものではなく、袋状、筒体、箱等適宜設定すればよい。 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.
更に、本発明の非加熱加水クリーム状食品用粉末を製品化する場合は、例えば、前述の非加熱加水クリーム状食品用粉末を容器に充填する。他には、容器に充填した前述の非加熱加水クリーム状食品用粉末に加えて、水性媒体を添加するときに用いる計量カップやスポイト、加水混合する際に用いるかきまぜ棒、マドラー、スプーン、フォーク、箸、へら、つまようじ等の攪拌用治具、絞り出し袋等のうち1種又は2種以上を、必要に応じて一緒に一括包装してもよい。 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.
本発明の非加熱加水クリーム状食品用粉末を用いて、クリーム状食品は、例えば、次のようにして調製される。まず、非加熱加水クリーム状食品用粉末に水性媒体を添加し、スプーン、箸、フォーク等を用いて数秒から1分程度混合し、全体に粘性が出てまとまるようになれば、目的のクリーム状食品が得られる。 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.
このようにして得られたクリーム状食品は、風味及び食感が良好で、そのまま喫食可能である。さらに、このクリーム状食品を絞り出し袋やスポイトなどの絞り出し可能な用具に入れ軽く押圧すると、非力な幼児や児童でも、任意の形状に容易に絞り出し成形できる。該絞り出し成形は、例えば、ケーキ、クッキー、ドーナツあるいはそれらに模した即席調理菓子等の食品表面にデコレーションしたり、パスタ状、ソフトクリーム状、クリームソース状等が挙げられる。また、絞り出し成形後も保形性を有するので絞り出し成形直後の形状を維持できる。 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.
以下に、本発明を、実施例を挙げて具体的に説明する。
<非加熱加水クリーム状食品用粉末の調製>
表1の組成に基づき各原料を粉体混合し、非加熱加水クリーム状食品用粉末を調製した。
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.
<実施例1、2>
<クリーム状食品の調製>
表1で調製した非加熱加水クリーム状食品用粉末を用いて、以下の手順で、クリーム状食品を調製し、絞り出し成形後、喫食した。すなわち、非加熱加水クリーム状食品用粉末10gをコップに入れ、該粉末1に対し上水道の水(25℃)を表1に示すような重量比で添加し、スプーンで1分間混合してクリーム状食品を調製した。次に、このクリーム状食品を絞り出し袋に入れ、市販の直径5cmのビスケット上で、球状に絞り出した。また線状に絞り出したものを渦巻状にデコレーションした。
<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.
この一連の操作における、非加熱加水クリーム状食品用粉末を加水混合したときの混合容易性、クリーム状食品の絞り出し時の目的形状(球状、渦巻状)の絞り出しやすさ、クリーム状食品の風味・食感及び保形性について、専門パネラー5名にて評価した後、5名の総合結果を表1に併せて示す。 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.
評価の結果、実施例1、2はいずれも、混合容易性、絞り出しやすさ、風味・食感、保形性について良好な結果が得られた。
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)
(1)砂糖、α化澱粉、粉末油脂、及び乳蛋白を粉体混合し、乳蛋白の含有量が全体重量中0.1〜0.4重量%であるクリーム状食品用粉末を準備する工程
(2)非加熱下で、上記クリーム状食品用粉末1に対し水性媒体を0.6〜1.3添加する工程
(3)クリーム状食品用粉末と水性媒体をスプーン、箸、又はフォークを用いて数秒から1分間混合してクリーム状食品を調製する工程
(4)上記クリーム状食品を絞り出し袋又はスポイトなどの絞り出し可能な用具に入れて絞り出し成形する工程 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.
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