JP7028435B2 - Dried food - Google Patents

Description

The present invention relates to dried foods such as sprinkles, granule extracts, and powdered beverages.

There are many commercially available dried foods such as liquid seasonings such as soy sauce, fruit juices, beverages, and liquid foods such as food extracts (extracts) that are dried and powdered and sprinkled, dried fruit juices, dried beverages, and granule extracts.

Such dried foods have high hygroscopicity and deliquescent property, and are consolidated and agglomerated in a short time under high humidity conditions. Dried foods that have absorbed moisture and solidified have a problem that the taste and quality deteriorate significantly due to the remarkable change over time due to hydrolysis. In addition, since conventional dried foods are easy to solidify, they have to be stored in a closed glass or metal container, an aluminum bag, or the like.

Due to the above problems, various studies have been made in order to prevent the consolidation of dried foods. For example, Patent Document 1 describes a method of adding a partially decomposed starch product such as potato starch, tapioca starch, and waxy cornstarch to prevent solidification of a granular seasoning.

Further, Patent Document 2 describes a method of preventing consolidation by mixing soybean powder with a powdered seasoning.

Patent Document 3 describes a method for preventing consolidation by containing a highly branched cyclic dextrin.

Patent Document 4 describes a soy sauce-containing seasoning that contains potato starch and dextrin as excipients and suppresses solidification by adjusting the proportion of excipients and the proportion of total nitrogen.

Patent Document 5 describes an anti-caking agent containing a cellulose powder having a particle size of 1 to 50 μm and a bulk density of 0.10 to 0.5 g / ml.

Patent Document 6 describes a seasoned agar characterized in that the agar is seasoned with a seasoning extract or the like and dried.

Japanese Unexamined Patent Publication No. 7-213250 Japanese Patent Application Laid-Open No. 2015-123001 Japanese Patent Application Laid-Open No. 2003-47430 Japanese Unexamined Patent Publication No. 2013-188189 Japanese Unexamined Patent Publication No. 2006-288452 Japanese Unexamined Patent Publication No. 5-161479

However, in the method described in Patent Document 1, although it is possible to slow down the rate of consolidation, the problem of consolidation over time has not been solved.

Further, in the method described in Patent Document 2, since soybean flour is mixed, there is a problem that the taste of soybean is produced or the taste changes with time due to the oxidation of the oil contained in the soybean. be.

In the method described in Patent Document 3, a highly branched annular dextrin having low hygroscopicity among dextrins is used, but there is a problem that it absorbs moisture and solidifies in a high humidity atmosphere.

In the method described in Patent Document 4, there is a problem that potato starch and dextrin used as excipients easily absorb moisture, and the effect of preventing consolidation can be exhibited only in an amount used that satisfies certain conditions.

In the method described in Patent Document 5, since the cellulose powder is only mixed with the seasoning powder, the seasoning itself remains as it is, and there is a problem that it solidifies over time due to moisture absorption.

In the method described in Patent Document 6, by using agar as a raw material, it is possible to obtain seasoned agar containing a large amount of dietary fiber, but it is inferior in crispyness, has a hard texture, and further absorbs moisture from the seasoning. There is a problem that crispyness is lost over time.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a dried food having an excellent crispy texture, low hygroscopicity, and difficult to consolidate even if it absorbs moisture.

As a result of diligent studies to solve the above problems, the present inventors have impregnated a specific polysaccharide with a liquid food and a specific saccharide or sugar alcohol and dried the food to have excellent crispyness. We have found that a dried food having a feeling, low moisture absorption and hard to solidify can be obtained, and have reached the present invention.

That is, in the dried food according to the present invention, the dried polysaccharide (A) is impregnated with the liquid food and the saccharide or sugar alcohol (B) having a solubility of 100 g or less in 100 g of water at 20 ° C. and dried. In the obtained dried food, the polysaccharide (A) is any one of agar, kappacaraginan, calcium form of deacylated gellan gum, native gellan gum, calcium form of LM pectin, calcium alginate, curdran, cellulose and starch. As described above, the saccharide or sugar alcohol (B) is characterized in that it is one or more of glucose, trehalose, lactose, palatinose, and erythritol.

As described above, according to the present invention, it is possible to provide a dried food having an excellent crispy texture, low hygroscopicity, and difficult to consolidate even if it absorbs moisture.

In the present invention, the "dried food" refers to a food having a water content of 30% or less as a whole. In the dried food of the present invention, the water content is preferably 25% or less. If the water content of the whole dried food is larger than 30%, the taste and quality may change with time, which is not preferable.

Further, the "liquid food" used as a raw material for the dried food according to the present invention refers to a food that is liquid at room temperature (20 ° C.), and refers to, for example, liquid seasonings, fruit juices, beverages, extracts and the like. Here, "liquid" means that it has fluidity at room temperature (20 ° C.), and it does not have to be completely liquid, and is called a viscous property, for example, generally soup-like or paste-like. Things are also included.

Examples of the liquid seasoning include light soy sauce, dark soy sauce, tamari soy sauce, fish sauce, ponzu sauce, sauces, liquid miso, curry roux, tabasco, ketchup and the like, but seasonings that are not viscous with starch or the like are preferable.

Juice obtained from commonly used fruits such as oranges, grapes, apples, plums, melons and mangoes, and commonly used vegetables such as tomatoes, carrots and spinach. , Concentrated fruit juice obtained by concentrating these fruit juices, and the like.

Beverages include black tea, green tea, barley tea, oolong tea, teas such as herbal tea, coffee, and sports drinks.

Examples of the extract include various crude drugs, plant extracts such as various teas, meat extracts such as bouillon, seafood extracts obtained from scallops, shrimp, crabs, eels, and soup stock obtained from kelp and shiitake mushrooms.

As the liquid food, one of the above liquid seasonings, fruit juices, beverages, extracts and the like may be contained alone, or two or more of them may be contained. Further, even if the liquid food contains sugars such as sucrose and maltose, salts such as salt, sweeteners, amino acids, proteins, acidulants, lipids and emulsions thereof to the extent that the effects of the present invention are not impaired. good.

The dried food according to the present invention is obtained by impregnating the above-mentioned liquid food with a saccharide or a sugar alcohol (B) in a dried polysaccharide (A) and drying the saccharide. The water content of the dried polysaccharide (A) used as a raw material is preferably 30% or less, more preferably 25% or less. The polysaccharide (A) functions as an excipient, and the polysaccharide (A) absorbs moisture under high humidity conditions to suppress the absorption of moisture in dried liquid foods and prevent solidification over time. It is also possible to suppress changes in the taste. The shape of the dried polysaccharide (A) is not particularly limited, but it is preferable to use a powdery, granular or flake-like shape.

The polysaccharide (A) according to the present invention is a polysaccharide of any one or more of agar, kappa carrageenan, calcium form of deacylated gellan gum, native gellan gum, calcium form of LM pectin, calcium alginate, curdlan, cellulose and starch. be. Among them, agar is a neutral polysaccharide having a low content of ionic groups, has low reactivity with salts, acids, sugars and the like, and has little effect on the physical characteristics of dried foods, and is therefore preferable. Of these polysaccharides (A), one type may be used alone, or two or more types may be used in combination. When two or more kinds of polysaccharides (A) are used, the molecules of each polysaccharide (A) can be intricately entangled to form a complex.

Of the polysaccharides (A), deacylated gellan gum, alginate and LM pectin are preferably bound to divalent cations such as calcium and are sparingly soluble in water.

Examples of cellulose include cellulose powder, fibrous cellulose, crystalline cellulose and the like. As these celluloses, those derived from pulp and those derived from natural products such as wheat, apple, citrus, beans, millet and potato can be used.

The polysaccharide (A) preferably has an equilibrium water content of 30% or less at 20 ° C. and a relative humidity of 80%. This makes it possible to prevent the dried food from solidifying. The equilibrium water content at 20 ° C. and 80% relative humidity is more preferably 28% or less. When the equilibrium water content at 20 ° C. and a relative humidity of 80% is larger than 30%, the dried food is likely to be consolidated.

For the polysaccharide (A), the difference between the equilibrium water content at 20 ° C. and a relative humidity of 80% and the equilibrium water content at 20 ° C. and a relative humidity of 20% is preferably 20% or less. The difference in the equilibrium water content is an index showing the hygroscopicity, and when the difference in the equilibrium water content is 20% or less, the hygroscopicity is low and the solidification of the dried food can be prevented. The difference in the equilibrium water content is more preferably 15% or less. If the difference in the equilibrium water content is larger than 20%, the hygroscopicity becomes too high and the effect of preventing consolidation cannot be obtained, which is not preferable.

It is preferable that the polysaccharide (A) does not deliquesce or solidify under the conditions of 40 ° C. and 100% relative humidity. Here, the "deliquescent" of the polysaccharide (A) means a state in which a part of the polysaccharide (A) is dissolved in water. The "consolidation" of the polysaccharide (A) means that the polysaccharide (A) is aggregated and the aggregate is not broken even when lifted with a spatula.

Since the polysaccharide (A) according to the present invention is hardly soluble in water at 20 ° C., it has low hygroscopicity and can prevent solidification when it is made into a dried food.

As the polysaccharide (A), guar gum, tara gum, locust bean gum, tamarind gum, and gelatin dissolve in water when they absorb moisture and become viscous, and solidification cannot be prevented. It is not preferable because the texture is also deteriorated.

Further, the polysaccharide (A) may be a complex in which locust bean gum, cassia gum or glucomannan (C) is mixed in the network structure thereof. One of locust bean gum, cassia gum or glucomannan (C) may be used alone, or two or more thereof may be used in combination. These locust bean gum, cassia gum or glucomannan (C) absorb moisture when used alone and cannot prevent the consolidation of dried foods, but when used together with the polysaccharide (A), they can be used in dried foods. It is possible to prevent caking.

The method for obtaining a complex of the polysaccharide (A) and the locust bean gum, cassia gum or glucomannan (C) is not particularly limited. For example, a locust bean gum, cassia gum or glucomannan is added to an aqueous solution of the polysaccharide (A). Examples thereof include a method in which the aqueous solution of (C) is mixed, stirred, dehydrated and dried, and pulverized. As long as such a complex can be obtained, the method of mixing, dehydrating and drying is not particularly limited.

In addition, the dried food of the present invention may contain other polysaccharides (D) to the extent that the effects of the present invention are not affected. Examples of other polysaccharides (D) include xanthan gum, guar gum, tara gum, tamarind gum, gum arabic, iota carrageenan, lambda carrageenan and the like.

The content of the polysaccharide (A) in the dried food of the present invention is preferably 5 to 95% by weight, more preferably 10 to 80% by weight. When the content of the polysaccharide (A) is less than 5% by weight, the effect of preventing consolidation is weakened. On the other hand, if it is more than 95% by weight, the polysaccharide (A) occupies most of the dried food, the proportion of the liquid food becomes small, and the taste becomes light, which is not preferable.

The content of the polysaccharide (A) in the dried food of the present invention can be adjusted within the above range by adjusting the amount added at the time of production. The content (% by weight) of the polysaccharide (A) in the dried food can be calculated by the following formula 1.

In the dried food of the present invention, the blending ratio of the liquid food and the polysaccharide (A) used as raw materials is preferably liquid food: polysaccharide (A) = 1: 0.05 to 1:50 on a mass basis. , 1: 0.3 to 1:40 is more preferable, and 1: 0.5 to 1:30 is particularly preferable. When the compounding ratio of the liquid food and the polysaccharide (A) is out of the range of 1: 0.05 to 1:50, the polysaccharide (A) cannot be impregnated with the liquid food, or the taste of the liquid food is felt. It is not preferable because it may not be possible.

The method for impregnating the polysaccharide (A) with the liquid food is not particularly limited, and the polysaccharide (A) and the liquid food may be mixed. When impregnating the polysaccharide (A) with a liquid food, a solvent such as water or saline solution may be appropriately used. When a solvent is used, the polysaccharide (A) can be impregnated with the solvent in advance and then the liquid food can be added in order to facilitate the impregnation of the liquid food.

Further, in the step of impregnating the polysaccharide (A) with a liquid food, the raw material may not be used in full at once, but a part of the raw material may be used for drying, and then the remaining amount may be added and dried again. good.

The polysaccharide (A) is impregnated with a liquid food to obtain a liquid-absorbed polysaccharide (A), and then the sucked polysaccharide (A) is dried to obtain a dried food according to the present invention. be able to. The drying treatment is carried out until the water content of the dried food obtained after drying is 30% or less, preferably 20% or less, and more preferably 10% or less. Examples of the drying method include hot air drying, drum drying, freeze drying, vacuum drying and the like. As the drying conditions, the drying temperature is preferably 30 to 120 ° C, more preferably 50 to 90 ° C. The drying time is preferably 10 minutes to 48 hours, more preferably 20 minutes to 24 hours.

The shape of the dried food according to the present invention can be, for example, powdery, granular, particulate or flake-like. The powdery state means that the average particle size is 5 μm to 500 μm. Further, the term “granular” means that powdered dried food is granulated by a granulator or the like. The method for granulating the granules can be produced by a known method such as a fluidized bed, extrusion, and stirring. Particulate matter means that the average particle size is larger than 500 μm. The flake-like shape is generally called a flake-like shape, such as a scale-like one or a porous one having a specific gravity of 0.3 or less.

As a method for forming the dried food according to the present invention into powder, granules or flakes, for example, a method of using a powder, granule or flakes as the polysaccharide (A) used as a raw material, liquid absorption has been performed. Examples thereof include a method of crushing and granulating the polysaccharide (A) by a conventional method after drying.

As a method for forming the polysaccharide (A) used as a raw material into powder, granules or flakes, a method using a polysaccharide (A) commercially available in a desired shape in advance, or a powdered polysaccharide (A) Is dissolved in water, gelled, dried, and then crushed to the desired shape and size, powdered polysaccharide (A) is dissolved in water, gelled, molded, and then dried. Can be mentioned.

The saccharide or sugar alcohol (B) according to the present invention is any one or more saccharides or sugar alcohols of glucose, trehalose, lactose, palatinose and erythritol. As sugars or sugar alcohols (B), those previously contained in the raw material liquid foods shall not be considered.

Since the saccharide or sugar alcohol (B) according to the present invention crystallizes and has a dense crystal structure, it prevents the ingress of water vapor and oxygen, whereby the dried liquid food is solidified by moisture absorption or oxidized. It is possible to prevent deterioration due to water vapor. Further, the sugar or sugar alcohol (B) has a feature that the dried food is crispy and crispy, and the taste is excellent.

The solubility of the saccharide or sugar alcohol (B) in 100 g of water at 20 ° C. is preferably 100 g or less, more preferably 70 g, and particularly preferably 50 g. If the solubility in water at 20 ° C. is larger than 100 g, it is difficult to crystallize and the effect of preventing consolidation is weakened, which is not preferable.

The content of the saccharide or sugar alcohol (B) in the dried food of the present invention is preferably 1 to 50% by weight, more preferably 3 to 40% by weight. If the content of the saccharide or sugar alcohol (B) is less than 1% by weight, the effects of preventing solidification, improving the texture and preventing changes over time are reduced, and if it is more than 50% by weight, the texture becomes too hard, which is preferable. do not have.

The content of the saccharide or sugar alcohol (B) in the dried food of the present invention can be in the above range by adjusting the amount added at the time of production. The content (% by weight) of the saccharide or sugar alcohol (B) in the dried food can be calculated in the same manner as the content of the polysaccharide (A).

In the dried food of the present invention, the compounding ratio of the polysaccharide (A) and the saccharide or sugar alcohol (B) is preferably 1:50 to 1: 0.01, preferably 1:30 to 1: 0.05. It is more preferable to have it, and it is further preferable to have it in the range of 1:20 to 1:0.1.

The saccharide or sugar alcohol (B) may be a mixture with other saccharides or sugar alcohols (E) other than the above saccharides or sugar alcohols (B), such as maltose and sucrose. In this case, the content of the saccharide or sugar alcohol (B) is preferably 20% by weight or more, with the total of the saccharide or sugar alcohol (B) and the other saccharide or sugar alcohol (E) being 100% by weight. , 40% by weight or more, more preferably 50% by weight or more.

The method for adding the saccharide or sugar alcohol (B) is not limited to the order or method of mixing the raw materials. For example, the saccharide or sugar alcohol (B) is dissolved in a liquid food, and the polysaccharide (A) is added to this solution. Method of adding, method of adding saccharide or sugar alcohol (B) in water and further adding polysaccharide (A) to liquid food, method of adding polysaccharide (A) to liquid food, then saccharide Alternatively, a method of adding sugar alcohol (B) and the like can be mentioned. Further, it is also possible to adopt a method in which a solvent such as water or saline solution is added to the pre-dried liquid food, and then the polysaccharide (A), the saccharide or the sugar alcohol (B) is added.

As described above, in the dried food of the present invention, the above-mentioned polysaccharide (A) absorbs moisture even under high humidity conditions, so that solidification is prevented and the taste and quality do not change with time. Further, since the dried food of the present invention contains the above-mentioned sugar or sugar alcohol (B), it has a crispy texture as the water content is lowered and is excellent in taste.

In addition, the dried food of the present invention includes foodstuffs other than liquid foods such as sesame, fried garlic, fried onion, and dried onion, as well as acidulants, flavors, spices, preservatives, and colorings to the extent that the effects of the present invention are not affected. It may contain additives commonly used in foods such as foods. These foodstuffs and additives may be mixed with the dried food after completion, or may be added when the polysaccharide (A) is impregnated into the liquid food.

The dried food of the present invention can be used in the same manner as the conventional dried food. Further, the dried food of the present invention may be used in place of the liquid food as a raw material.

Further, in the method for producing a dried food according to the present invention, a step of impregnating a dried polysaccharide (A) with a liquid food and a saccharide or a sugar alcohol (B) and the above-mentioned liquid food and the saccharide or a sugar alcohol (B) are impregnated. The polysaccharide (A) comprises a step of drying the obtained polysaccharide (A), wherein the polysaccharide (A) is an agar, kappa carrageenan, a calcium form of deacylated gellan gum, a native gellan gum, a calcium form of LM pectin, calcium alginate, curd. It is one or more of orchids, celluloses and starches, and the saccharide or sugar alcohol (B) is one or more of glucose, trehalose, lactose, palatinose and erythritol.

Hereinafter, the present invention will be specifically described based on examples, but these are not limited to the present invention.

In the following,% display indicates weight% unless otherwise specified.

[Preparation or preparation of polysaccharide (A)]
The polysaccharide (A) used in the examples or comparative examples is as follows.
Agar 1 (powder): Ina Agar (registered trademark) S-7 (manufactured by Ina Food Industry Co., Ltd.)
Agar 2 (powder): Ina Agar ZR (manufactured by Ina Food Industry Co., Ltd.)
Agar 3 (granular): A solution prepared by boiling and dissolving 1 g of agar 1 in 50 g of water was added to 100 g of agar 1 at 60 ° C. and kneaded. This was extruded from a mesh having a diameter of 1 mm and dried at 90 ° C. to prepare columnar granules, which were used as agar 3.
Agar 4 (flakes): Agar 2 was dissolved in water to a weight of 2% by weight, cooled, gelled, and cut into 1 cm × 2 cm × 1 cm. After putting this in a freezer and freezing it, it was thawed to separate the agar component and dried at 90 ° C. to prepare a flake-shaped agar 4.
Kappa Carrageenan (powder): Inagel (registered trademark) E-150 (manufactured by Ina Food Industry Co., Ltd.)
Deacylated gellan gum (powder): Made by CP Kelco Deacylated gellan gum Ca body (powder): After dissolving 2 g of deacylated gellan gum in 100 g of water, 10 g of a 10% calcium lactate solution was added to form a cooling gel. This was dried at 90 ° C., pulverized, and sieved through a 300 μm sieve to form a powder.
Native gellan gum (powder): CP Kelco calcium alginate (powder): Kimika LM pectin Ca body (powder): LM pectin (Inagel JP-20, Ina Food Industry Co., Ltd.) 2 g dissolved in 100 g of water After that, 10 g of a 10% calcium lactate solution was added to form a cooling gel. This was dried at 90 ° C., pulverized, and sieved through a 300 μm sieve to form a powder.
Curdlan (powder): Takeda Kirin Foods Co., Ltd. Agar-alginate complex (particle form): 5 g of agar 1 and sodium alginate (Inagel GS-80, manufactured by Ina Food Industry Co., Ltd.) are dispersed and dissolved in water. , Heated and boiled and dissolved (preparation amount 1000 g). This was filled in a container, cooled and solidified, and then cut into cubes (10 mm square × 10 mm square). 500 g of this cube-shaped gel was immersed in 1000 g of a calcium chloride solution having a concentration of 0.18% by mass for 5 hours. After soaking, the cube-shaped gel was taken out and immersed in 1000 g of 0.2% sodium chloride solution for 5 hours. Then, the cube-shaped gel is taken out and freeze-dried at 40 ° C. to obtain a dried product, and the dried product is adjusted into particles having an average particle diameter of 2 mm using a crusher (hammer mill, manufactured by Fuji Powder Co., Ltd.). did.
Agar-carrageenan complex (particulate): 5 g of agar 2 and 3 g of kappa carrageenan (Inagel E-150, manufactured by Ina Food Industry Co., Ltd.) were dispersed and dissolved in water, then heated and dissolved by boiling (production amount 1000 g). .. This was filled in a container, cooled and solidified, and then cut into cubes (10 mm square × 10 mm square). Then, the gel was taken out and freeze-dried at 40 ° C. to obtain a dried product, and the dried product was adjusted into particles having an average particle diameter of 1.5 mm using a crusher (hammer mill, manufactured by Fuji Powder Co., Ltd.). ..
Agar-glucomannan complex (powder): A solution in which 20 g of agar 1 is boiled and dissolved in 500 g of water, and a solution in which 2 g of glucomannan (Inagelmannan 100: manufactured by Ina Food Industry Co., Ltd.) is dissolved in 100 g of water. Was mixed, cooled, gelled, dried by freeze-drying, and pulverized.
Agar-locust bean gum complex (powder): 20 g of agar 1 is dissolved in 500 g of water by boiling, and 2 g of locust bean gum (Inagel L-15: manufactured by Ina Food Industry Co., Ltd.) is dissolved in 100 g of water. The solution was mixed, cooled, gelled, dried by freeze-drying, and pulverized.
Agar-cassia gum complex (powder): A solution prepared by boiling 20 g of agar 1 in 500 g of water and a solution of 2 g of cassia gum (manufactured by Ina Food Industry Co., Ltd.) in 100 g of water are mixed and cooled. After gelation, it was dried by freeze-drying and pulverized.
Kappa carrageenan-locust bean gum complex (powder): 20 g of kappa carrageenan (Inagel E-150) boiled and dissolved in 500 g of water and 2 g of locust bean gum (Inagel L-15: manufactured by Ina Food Industry Co., Ltd.). The liquid dissolved in 100 g of water was mixed, cooled, gelled, dried by freeze-drying, and pulverized.
Guar gum: Inagel GR-10 (manufactured by Ina Food Industry Co., Ltd.)
Tara Gum: Tara Gum A (manufactured by Ina Food Industry Co., Ltd.)
Locust Bean Gum: Inagel L-15 (manufactured by Ina Food Industry Co., Ltd.)
Tamarind gum: Inagel V-250 (manufactured by Ina Food Industry Co., Ltd.)
Potato starch: Purified, dried and sterilized potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.)
Gum arabic: Gum arabic A (manufactured by Ina Food Industry Co., Ltd.)
Xanthan gum: Inagel V-10 (manufactured by Ina Food Industry Co., Ltd.)
Crystalline cellulose (powder): Theoras (registered trademark) FD-101 (manufactured by Asahi Kasei Chemicals)
Wheat fiber (powder): Vitacell WF-600 (manufactured by FI Nutrition)

[Sugar or sugar alcohol (B)]
The sugars or sugar alcohols (B) used in Examples or Comparative Examples are as follows.
Glucose: Nihon Shokuhin Kako Co., Ltd. Trehalose: Hayashibara Shoji Co., Ltd. Lactose: Lacto Japan Co., Ltd. Palatinose: Mitsui Sugar Co., Ltd. Erythritol: Bussan Food Science Co., Ltd.

[Measurement of equilibrium water content of polysaccharide (A)]
The equilibrium water content of various polysaccharides (A) at 20 ° C. and a relative humidity of 80% and the equilibrium water content at 20 ° C. and a relative humidity of 20% were measured. Specifically, 30 g of the polysaccharide (A) was placed in a stainless steel vat having a weight of 7 cm × 10 cm and dried at 90 ° C. for 24 hours to evaporate the water content and unify the water content. This dried product was placed in a constant temperature and humidity chamber (LH-114 manufactured by ESPEC), kept at 20 ° C. and a relative humidity of 80% for 24 hours, and the weight was measured to determine the equilibrium moisture content. In addition, the above dried product was placed in an incubator (manufactured by Yamato Scientific Co., Ltd., IN602), kept at 20 ° C. and a relative humidity of 20% for 24 hours, confirmed to be constant, and weighed to determine the equilibrium moisture content. .. Furthermore, the difference in these equilibrium water contents was obtained, and the results are shown in Table 1.

[Solubility of polysaccharide (A) in water]
The solubility of the polysaccharide (A) in 100 g of water at 20 ° C. was evaluated. Since it is a polysaccharide, its solubility cannot be officially expressed as a numerical value, so it was evaluated in the following five stages. The results are shown in Table 1.
◎: Very well dissolved 〇: Dissolved △: Slightly dissolved ×: Almost insoluble × ×: Not dissolved

[Evaluation of deliquescent / consolidation of polysaccharide (A)]
Under the conditions of 40 ° C. and 100% relative humidity, the deliquescent and consolidation state of the polysaccharide (A) was evaluated in the following three stages. The deliquescent is a state in which a part of the sol is dissolved, and the consolidation is a state in which the polysaccharide (A) is aggregated and the aggregate is not broken even if it is lifted by a spatula.
〇: Neither deliquescent nor consolidation △: Consolidate ×: Deliquescent

[Evaluation of dried food]
The method for evaluating the taste, consolidation and change over time of the prepared dried food is as follows.

1. 1. Taste The texture was examined by eating 0.5 g of dried food immediately after preparation, and evaluated in the following three stages.
A: Crispy and crispy, with excellent taste B: Same taste as the raw material liquid food C: Poor taste and inferior taste compared to the raw material liquid food

2. 2. Consolidation A cycle in which 100 g of dried food is placed in a chalet with a diameter of 10 mm (without a lid), left at 30 ° C and 80% relative humidity for 24 hours, and then left at 30 ° C and 30% relative humidity for 24 hours. The test was carried out for 7 cycles to confirm the consolidation status, and the evaluation was made in the following 4 stages.
◎: No consolidation 〇: There is some consolidation, but there is no problem if it breaks when lightly stirred △: There is consolidation and it is difficult to use ×: The consolidation is severe and partly deliquescent

3. 3. Changes over time 100 g of dried food was placed in a polyethylene bag and stored at 40 ° C. for 1 month. As a comparative product, the taste was compared with that of dried food stored at 4 ° C. (refrigerator), and evaluated in the following four stages.
◎: Same taste as the comparative product 〇: ◎ Inferior to the extent that there is no problem △: Inferior ×: Inferior to △

[Experimental Example 1: Preparation of dried soy sauce (change polysaccharide (A))]
(Examples 1 to 20 and Comparative Examples 1 to 6: Glucose is used)
After adding 100 g of the polysaccharide (A) shown in Table 2 to 280 g of concentrated soy sauce (salt content 14.5%) in which glucose is dissolved in 5%, the polysaccharide is impregnated with the concentrated soy sauce containing glucose. , Dryed in a vacuum dryer to prepare the dried soy sauce according to Examples 1 to 20 and Comparative Examples 1 to 6. The content of the polysaccharide (A) in the obtained dried soy sauce was 77%, and the content of glucose was 4%.

(Comparative Examples 7 to 10: Using maltose)
The dried soy sauce according to Comparative Examples 7 to 10 was prepared in the same manner as in Examples 1 to 4 except that maltose was used instead of glucose.

The taste, consolidation and change over time of the dried soy sauce were evaluated by the above method, and the results are shown in Table 3.

As described above, it can be seen that the dried soy sauce according to Examples 1 to 20 had excellent taste, less consolidation due to moisture absorption, and less change with time. In Comparative Examples 7 to 10, since maltose was used as the saccharide or sugar alcohol (B), the crispy property was inferior and the taste was inferior.

[Experimental Example 2: Preparation of dried soy sauce (change the ratio of polysaccharide (A) (agar 4))]
(Examples 21 to 25: using agar 4 and trehalose)
The dried soy sauce according to Examples 21 to 25 was prepared with the formulations shown in Table 4. Specifically, trehalose is used as a saccharide or sugar alcohol (B), and 100 g of agar 4 is impregnated into a concentrated soy sauce (salt content 14.5%) in which trehalose is heated and dissolved, and then a blower dryer is used. Was dried at 50 ° C. to obtain dried soy sauce. In Examples 21 and 22, a part of the dark soy sauce impregnated with sugar and agar 4 is dried once, the remaining dark soy sauce is added and dried again, and this is repeated to dry the soy sauce. Was produced. The content of agar 4 in the obtained dried soy sauce was measured and shown in Table 4. In addition, the prepared dried soy sauce was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 6.

(Comparative Examples 11 to 15: Agar 4, sucrose and maltose used)
The dried soy sauce according to Comparative Examples 11 to 15 was prepared with the formulations shown in Table 5. Specifically, the dried soy sauce according to Comparative Examples 11 to 15 was prepared in the same manner as in Examples 21 to 25 except that a mixture of 50% sucrose and 50% maltose was used instead of trehalose. The content of agar 4 in the obtained dried soy sauce was measured and shown in Table 5. In addition, the prepared dried soy sauce was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 6.

As described above, it can be seen that in the dried soy sauce according to Examples 21 to 25, the proportion of agar 4 was 5 to 95%, the taste was excellent, the consolidation due to moisture absorption was small, and the change with time was small.

[Experimental example 3: Preparation of various dried foods (change liquid foods)]
(Examples 26 to 35: agar-carrageenan complex and erythritol used)
With the formulations shown in Table 7, 100 g of the agar-carrageenan complex was impregnated with a liquid food containing erythritol and dried in a vacuum freeze dryer to prepare various dried foods according to Examples 26 to 35. .. For those that could not be completely impregnated at one time, the rest was impregnated after drying and dried again. The prepared dried food was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 8.

As described above, it can be seen that the dried foods according to Examples 26 to 35 were all excellent in crispy property, had little consolidation, and had little change with time.

[Experimental Example 4: Preparation of dried agar apple (using agar 4)]
(Examples 36 to 39: sugar or sugar alcohol (B) is changed)
Dried agar apples were prepared according to the formulations shown in Table 9. Specifically, apple juice (5-fold concentrated, sugar content 30) was mixed with trehalose, erythritol, palatinose or lactose dissolved in water as sugars or sugar alcohols (B) in advance. After impregnating the agar 4 with this solution, it was blown and dried at 80 ° C. to prepare dried agar apples according to Examples 36 to 39. The prepared dried agar apples were evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 10.

(Comparative Example 16: No saccharide or sugar alcohol (B) added)
As shown in Table 9, dried agar apples according to Comparative Example 16 were prepared in the same manner as in Examples 36 to 39 except that no sugar or sugar alcohol (B) was added. The prepared dried agar apples were evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 10.

As described above, it can be seen that the dried agar apples according to Examples 36 to 39 had a crispy texture, had less consolidation, and had little change over time. Further, since the dried agar apple according to Comparative Example 16 did not contain sugar or sugar alcohol (B), it had no crispy texture, had the same taste as the raw material, and had consolidation and changes over time.

[Experimental Example 5: Preparation of dried agar plum (using agar 4)]
(Examples 40 to 43: sugar or sugar alcohol (B) is changed)
Dried agar plums were prepared according to the formulations shown in Table 11. Specifically, trehalose, erythritol, palatinose or lactose, each of which was previously dissolved in water as a saccharide or sugar alcohol (B), was mixed with plum juice (5-fold concentrated, sugar content 31). After impregnating the agar 4 with this solution, it was blown and dried at 80 ° C. to prepare dried agar plums according to Examples 40 to 43. The prepared dried agar plums were evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 12.

(Comparative Example 17: No saccharide or sugar alcohol (B) added)
As shown in Table 11, dried agar plums according to Comparative Example 17 were prepared in the same manner as in Examples 40 to 43 except that no sugar or sugar alcohol (B) was added. The prepared dried agar plums were evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 10.

As described above, it can be seen that the dried agar plums according to Examples 40 to 43 had a crispy texture, had less consolidation, and had little change over time. In addition, it became a dried agar plum in the form of plum chips, which can control the salt content without increasing the salt content as in the conventional dried plum meat. Since the dried agar plum according to Comparative Example 17 did not contain sugar or sugar alcohol (B), it had no crispy texture, had the same taste as the raw material, and had consolidation and changes over time.

Claims (3)

A dried food obtained by impregnating a dried polysaccharide (A) with a liquid food and a saccharide or sugar alcohol (B) having a solubility of 100 g or less in 100 g of water at 20 ° C. and drying the dried polysaccharide (B).
The polysaccharide (A) is one or more of agar, kappa carrageenan, calcium form of deacylated gellan gum, native gellan gum, calcium form of LM pectin, calcium alginate, curdlan, cellulose, and starch.
The dried food, wherein the sugar or sugar alcohol (B) is one or more of glucose, trehalose, lactose, palatinose, and erythritol. The dried food according to claim 1, wherein the polysaccharide (A) contains any one or more (C) of locust bean gum, cassia gum, and glucomannan in its network structure. The dried food according to claim 1 or 2, which is in the form of powder, granules, particles or flakes.