JP7314510B2 - Taste imparting food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a taste-imparted food that suppresses migration of water from a food containing a large amount of water without affecting the taste and that melts well in the mouth. More specifically, it relates to a food in which the surface of the food is sprinkled with taste-imparting powder.

There are many products on the market that are coated with flavoring powder such as powdered sugar, salt, fruit juice powder, matcha powder, and sour powder, contributing to the diversification of the product series.
For example, gummy candies coated with an organic acid are sold in order to develop a strong sour taste. However, due to the migration of moisture from gummies with a high moisture content to organic acids, the organic acids absorb moisture over time, causing a phenomenon of stickiness, making it difficult to obtain sufficient stability as a product.

For example, Patent Literature 1 reports that the stability of the main body of gummy candy over time is improved by blending raw materials for gummy candy in a specific ratio. However, the effect of suppressing moisture migration was weak and insufficient only by modifying the composition of gummies. Further, Patent Documents 2 and 3 disclose a method of coating a core material with oil or fatty acid ester for the purpose of preventing powdery food from absorbing moisture caused by moisture in the air. These methods are methods for masking the taste of the core material, and have not been studied for imparting taste to foods and for suppressing moisture migration from things that are in direct contact with foods and the like.
In view of these circumstances, it has been difficult to obtain a powdered food that suppresses migration of water from the food but does not affect the taste and has a good meltability in the mouth.

JP 2013-094114 A JP 2007-261985 A JP-A-2003-235477

Accordingly, an object of the present invention is to provide a taste-imparting food that achieves both suppression of moisture migration and good taste.

In view of the above-mentioned problems, the present inventors have made intensive studies, and as a result, have found that the above problems can be solved by sprinkling a food containing a certain amount of water with the oil-coated taste powder obtained by coating the taste powder with the oil-containing powder obtained by combining the oil (A), the emulsifier (B), and the water-soluble saccharide (C) in a specific ratio, and have completed the present invention. The present invention is the following [1].

[1] A taste-imparting food obtained by sprinkling an oil-coated taste-imparting powder on the surface of a food having a water content of 5 to 60% by mass,
The fat-coated taste powder is a powder having a water content of 5% by mass or less coated with a fat-containing powder containing 40 to 75% by mass of fat (A), 2.5 to 13% by mass of emulsifier (B), and 22.5 to 45% by mass of water-soluble saccharide (C) shown below.
Fat (A) has a melting point of 40 to 60°C
50-100% solid fat content (SFC) at 35°C.
[2] A method for producing an oil-coated taste powder comprising a taste powder and an oil-containing powder coating the surface of the oil-containing powder, wherein the oil-containing powder is obtained by spray-drying an emulsion containing 40 to 75% by weight of oil (A), 2.5 to 13% by weight of emulsifier (B), and 22.5 to 45% by weight of water-soluble saccharide (C) shown below. A method for producing a fat-coated taste powder, which comprises coating the surface of a taste powder with a fat-containing powder.
Fat (A) has a melting point of 40 to 60°C
50-100% solid fat content (SFC) at 35°C.

Effect of the Invention According to the present invention, it is possible to provide a taste-imparting food that achieves both suppression of moisture transfer and good taste.

[Taste imparting food]
The taste-imparting food of the present invention is a food having a water content of 5 to 60% by mass, and the surface of the food is coated with oil-coated taste-imparting powder.
Each component and the like will be described in detail below.

<Food>
In the taste-imparted food of the present invention, the water content of the food before being coated with the oil-coated taste powder is 5 to 60% by mass. Examples of foods with a water content of 5 to 60% by mass include gummy candy (16% by mass), dumplings (25% by mass), steamed buns (41% by mass), daifuku mochi (43% by mass), Uiro (55% by mass) and the like, but are not limited to these. An example of water content is shown in parentheses, and even these foods are not suitable if the water content is not 5 to 60% by mass. If the water content is less than 5% by mass, the migration of water itself is difficult to occur.

<Oil-coated taste powder>
The taste-imparted food of the present invention is obtained by coating a food having a moisture content of 5 to 60% by mass with an oil-coated taste-imparting powder. The oil-coated taste powder is a taste powder coated with the following oil-containing powder. Examples of the taste powder include sugars such as powdered sugar, granulated sugar, brown sugar, and brown sugar, organic acids such as citric acid, ascorbic acid, fumaric acid, and succinic acid, fruit juice powder, pulverized food, powdered coffee, cocoa powder, powdered seasoning, and refined salt. The average particle size of these taste-imparting powders is not particularly limited, but is usually in the range of 10 μm to 3 mm, preferably 100 μm to 1 mm.

The water content of the flavoring powder is preferably 5% by mass or less. The upper limit of the water content is more preferably 3% by mass or less, and most preferably 1% by mass or less.
By setting the moisture content of the taste powder to 5% by mass or less, it is possible to obtain a taste-imparted food that melts well in the mouth without affecting the taste.

<Fat-containing powder>
The oil-containing powder coating the taste powder of the present invention can be obtained by spray-drying an emulsified liquid containing oil (A), emulsifier (B), and water-soluble sugar (C).

<Oil (A)>
The fat (A) used in the fat-containing powder of the present invention preferably has a melting point of 40 to 60°C. The lower limit is preferably 45°C or higher. The upper limit is preferably 55°C or lower, more preferably 50°C or lower. When the melting point is lower than 40°C, the product temperature rises to about 35°C in the mixing step of coating the taste powder with the oily component powder, and the oils and fats of the oily component ooze out, resulting in poor coating performance. Therefore, moisture transfer cannot be sufficiently suppressed. On the other hand, if the rising melting point exceeds 60° C., the meltability in the mouth becomes poor and the taste of the taste-presenting powder itself becomes difficult to perceive.
The melting point of fats and oils (A) can be measured according to the standard fats and oils analysis test method "2.2.4.2 Melting point (increased melting point)".

The fat (A) used in the fat-containing powder of the present invention preferably has a solid fat content (SFC) at 35° C. of 50 to 100% by mass, more preferably 70 to 100% by mass. If the solid fat content at 35° C. is less than 50% by mass, it will be difficult to obtain a coating of the powder having a good taste in a coating treatment by mixing, and good processability will not be obtained.

The oil (A) used in the oil-containing powder of the present invention is not particularly limited as long as it is an edible oil having the properties described above. Specifically, natural vegetable oils such as palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, coconut oil, palm kernel oil, rice oil, sesame oil, olive oil, cocoa butter, safflower oil, sunflower oil, evening primrose oil, borage oil, jojoba oil, perilla oil, perilla oil, peanut oil, rice oil; , saury oil, bonito oil, herring oil, liver oil, butter, and other natural animal fats; or hardened oils, extremely hardened oils, fractionated oils, and transesterified oils, which are used alone or in combination, and synthetic triglycerides such as medium chain fatty acid triglycerides. For example, fats and oils having a low solid fat content and a low melting point can be mixed with the above-mentioned fat components to prepare a solid fat content of 50 to 100% and an elevated melting point of 40 to 60° C., and then used. Furthermore, as fats and oils (A), it is preferable to use hardened oils using vegetable oils such as palm oil and rapeseed oil.

The content of the fat (A) used in the fat-containing powder of the present invention is 40 to 75% by mass. The lower limit is preferably 45% by mass or more, more preferably 50% by mass or more. The upper limit is preferably 70% by mass or less, more preferably 60% by mass or less. When the content of fats and oils in the oily component is within the above range, the effect of suppressing moisture migration and good taste are obtained. On the other hand, when the amount is less than 40% by mass, the effect of inhibiting moisture transfer is weak, and when the amount is more than 75% by mass, the taste powder becomes difficult to taste.

<Emulsifier (B)>
The emulsifier (B) used in the oil-containing powder of the present invention is not particularly limited as long as it can stabilize the emulsified state of the emulsion containing the oil (A), the emulsifier (B), and the water-soluble saccharide (C) and does not affect the taste of the taste-exhibiting powder. Examples of emulsifiers include glycerin fatty acid esters such as sodium starch octenylsuccinate, sodium glycerin fatty acid, sodium caseinate, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, saponin, etc., preferably sodium starch octenylsuccinate, sodium caseinate, glycerin fatty acid esters, Examples include polyglycerin fatty acid esters and sucrose fatty acid esters.
These emulsifiers may be used alone or in combination of two or more.

The content of the emulsifier (B) used in the oil-containing powder of the present invention is 2.5 to 13% by mass. The lower limit is preferably 4% by mass or more, more preferably 5% by mass or more. The upper limit is preferably 10% by mass or less, more preferably 8% by mass or less.
When the content of the emulsifier in the oil/fat-containing powder is within the above range, the water migration inhibitory effect and the taste are improved. On the other hand, if it is less than 2.5% by mass, the fat (A) cannot be sufficiently emulsified, and if it is more than 13% by mass, the taste may be affected.

<Water-soluble sugar (C)>
The sugar (C) used in the oil-containing powder of the present invention is one that has the effect of dispersing the oil (A) at a high concentration. Among them, water-soluble saccharides are used from the viewpoint of the effect of taste and melting when eaten.
Here, "water-soluble" means that 15 g or more of the saccharide is dissolved in 100 ml of an aqueous solution at 25°C.
The water-soluble saccharide is not particularly limited as long as it dissolves in hot water during the emulsification process and becomes powdery during spray drying. Examples include lactose, trehalose, maltose and dextrin.

The content of the water-soluble saccharide (C) used in the oil-containing powder of the present invention is preferably 22.5-45% by mass. The lower limit is preferably 30% by mass or more, more preferably 35% by mass or more. The upper limit is preferably 44% by mass or less, more preferably 40% by mass or less.
By setting the content of the water-soluble saccharide in the oil-containing powder within the above range, the oil (A) can be sufficiently entrapped during pulverization, the oil can be prevented from exuding, and the effect of inhibiting moisture migration and the taste are improved. On the other hand, if it is lower than 22.5% by mass, the oil (A) is not sufficiently entrapped during powderization, so in the mixing step of coating the taste powder with the oil component powder, the oil exudes and the coating performance deteriorates. On the other hand, when it is higher than 45% by mass, the content of fats and oils (A) becomes low, and the effect of suppressing moisture becomes weak.

<Other ingredients>
In the taste-imparted food of the present invention, in addition to the above-mentioned components, other components can be blended in the oil-and-fat-containing powder in order to coat the taste-imparting powder.
Other ingredients may be any ingredients that do not impair the performance of the oil-containing powder of the present invention, and examples thereof include antioxidants, stabilizers, inorganic salts, and the like.

The average particle size of the oil-containing powder used for coating the taste-exhibiting powder of the present invention is preferably 10 to 150 μm. The lower limit is more preferably 50 μm or more, still more preferably 60 μm or more. The upper limit is more preferably 100 μm or less, and still more preferably 80 μm or less.
By setting the average particle size of the oil-containing powder within the above range, the taste-exhibiting powder can be evenly coated with the powder, and moisture transfer from the food can be efficiently suppressed.
The average particle size can be measured using a laser diffraction particle size distribution analyzer.

[Method for producing oil-containing powder]
The oil-containing powder of the present invention can be produced through an emulsifying process and a drying process.

<Emulsification process>
This is a step of emulsifying a mixture of oil (A), emulsifier (B), and water-soluble sugar (C).
For example, an emulsifier and a water-soluble saccharide are added to warm water while stirring, and after dissolution, fats and oils are added while continuing to stir for coarse emulsification, and then this crude emulsion is emulsified using a homogenizer.

<Drying process>
The drying step is a step of drying the emulsion emulsified in the emulsifying step. For example, the emulsified liquid emulsified in the emulsification step is dried by evaporating the moisture with a spray dryer such as a spray dryer.

[Method for producing fat-coated taste powder]
The fat-coated taste powder in the taste-imparted food of the present invention can be obtained by stirring and mixing the fat-containing powder and the taste powder. The temperature at the time of mixing is preferably 20 to 45 ° C. If it is less than 20 ° C., the oily component and the taste component cannot be efficiently mixed.
For mixing, known mixers, high-speed stirrers, high-efficiency powder mixers, devices for mixing and contacting powders by high-speed air convection, and the like can be used. Further, the proportion of the fat-containing powder in the fat-coated taste powder is preferably 10 to 50% by mass. By setting the ratio of the oil-containing powder within the above range, it is possible to obtain a food with a good moisture migration inhibitory effect and good taste.

[Method for producing taste imparting food]
The taste-imparted food of the present invention can be produced by sprinkling a food with the oil-coated taste-imparting powder. The method of sprinkling is not particularly limited as long as the oil-coated flavoring powder can adhere to the surface of the food so as to cover it. For example, the food may be sprinkled with the oil-coated taste powder, the food may be dipped in the oil-coated taste powder, or the food and the oil-coated taste powder may be placed in a bag and mixed together.

EXAMPLES The present invention will be specifically described below with reference to examples.
[Production of oil-containing powder]
The emulsifier (B) and the water-soluble saccharide (C) were dissolved in warm water (80° C.), and the oil (A) was added while stirring the aqueous phase to produce a crude emulsion. Further, this crude emulsified liquid was made into an emulsified liquid with a Manton-Gaulin type homogenizer (25 MPa). The emulsion was dried with a spray dryer (hot air temperature: 160°C, exhaust temperature: 90°C). The resulting dried product was pulverized and sieved to obtain an oil-containing powder.
Oil-containing powders A to F shown in Table 1 were produced by the above method.
.

Here, the melting point of the oil (A) was measured in accordance with the Standard Analysis Test Method for Fats and Oils (Edited by Japan Oil Chemistry Society 2.2.4.2 Melting point (increased melting point)).
The solid fat content (SFC) of fat (A) was measured using an NMR apparatus PRAXIS MODEL SFC-900A according to the standard fat analysis test method (edited by Japan Oil Chemistry Society 2.2.9-2003).

<Fat-containing powder A>
Fats and oils (A) include hydrogenated palm oil (SPF1W, manufactured by Fuji Oil Co., Ltd., rising melting point 44.8°C, SFC 79.7% at 35°C), emulsifier (B) includes glycerin fatty acid ester (Emulgy MS, manufactured by Riken Vitamin Co., Ltd.), sodium caseinate (Sodium Caseinate 180, manufactured by Fontera Limited), and water-soluble sugars include dextrin (Paindex No. 2, pine Tani Kagaku Kogyo Co., Ltd.), lactose (lactose Leprino 100, Leprino Foods), and sodium metaphosphate (hexametaphosphate, Yoneyama Chemical Co., Ltd.) as other components.
<Fat-containing powder C >
Extremely hardened palm oil (extremely hardened palm oil, manufactured by Yokohama Yushi Kogyo Co., Ltd., rising melting point 57.4°C, SFC 98.3% at 35°C) was used as fat (A), starch sodium octenylsuccinate (N Creamer 46, Purity Gum BE, both manufactured by National Starch LLC) was used as emulsifier (B), and dextrin and lactose were used as water-soluble sugars.
<Fat-containing powder D >
The same raw materials as for the fat-containing powder B were used, except that hardened palm oil was used as the fat (A).
<Oil-containing powder E >
Rapeseed extremely hardened oil (TP-9, manufactured by NOF Corporation, rising melting point 67.9°C, SFC 98.3% at 35°C) was used as fat (A).
<Fat-containing powder F >
The same raw material as the fat-containing powder A was used.
<Oil-containing powder G >
The same raw materials as the fat-containing powder A were used, except that extremely hardened palm oil was used as the fat (A) .

(Example 1)
Using a high-speed stirrer (vertical granulator VG-05, manufactured by Powrex Co., Ltd.), 20 % by mass of the oil-containing powder (A) and 80 % by mass of citric acid (water content: 0.5%, Fuso Citric Acid Anhydrous MS, manufactured by Fuso Chemical Industry Co., Ltd.) are added, and the mixture is stirred and mixed at 550 rpm for the main shaft, 1500 rpm for the sub shaft, and a product temperature of 20 to 35 ° C. for 20 minutes to obtain citric acid as a taste powder. An oil-coated taste powder was obtained. The resulting oil-coated taste powder was evenly attached to cover the surface of gummy candy (water content: 16%).

(Examples 3 and 4 , Comparative Examples 1 to 4 )
Using the composition shown in Table 2, the treatment was performed under the same conditions as in Example 1 to obtain gummy candies.

(Example 5 )
A high-speed stirrer (vertical granulator VG-05, manufactured by Powrex Co., Ltd.) was charged with the oil-containing powder and granulated sugar (water content: 0.4%) shown in Table 3, and stirred and mixed at 600 rpm for the main shaft and 2000 rpm for the secondary shaft at a product temperature of 20 to 35 ° C. for 20 minutes to obtain a fat-coated powder with granulated sugar as a taste powder. The resulting oil-coated flavored powder was evenly attached to cover the surface of daifuku mochi (moisture content: 43%).

(Examples 7 and 8 , Comparative Examples 5 to 8 )
Granulated sugar daifuku mochi was obtained by processing under the same conditions as in Example 5, except that the composition was changed to that shown in Table 3.

The degree of moisture migration was evaluated according to the following criteria after the gummy candy and granulated sugar daifuku mochi were stored in a petri dish at a temperature of 40°C and a humidity of 75% for 24 hours.
<Evaluation of suppression of moisture migration>
Five panelists visually evaluated the appearance based on the criteria shown below, and the average score of the five panelists was ◎: 2.6 to 3.0 points, ◯: 2.1 to 2.5 points, △: 1.6 to 2.0 points, ×: 1.0 to 1.5 points.
3 points: No change in state from before storage 2 points: White powder becomes transparent 1 point: Grains on the surface disappear and become liquid

After storing gummy candy and granulated sugar daifuku mochi in a petri dish at a temperature of 40° C. and a humidity of 75% for 24 hours, the taste was evaluated according to the following criteria.
<Taste evaluation>
Five panelists were asked to evaluate by sensory evaluation by eating according to the criteria shown below, and the average score was ◎: 2.6 to 3.0 points, ◯: 2.1 to 2.5 points, △: 1.6 to 2.0 points, ×: 1.0 to 1.5 points.
3 points: same taste as bulk powder 2 points: weaker taste than bulk powder 1 point: no bulk powder taste

The results of the above Examples and Comparative Examples are shown in Tables 2 and 3 below.

As shown in Tables 2 and 3, in Examples 1, 3 to 5, 7, and 8 , it was possible to obtain gummy candy and daifuku mochi with good taste while suppressing moisture transfer. On the other hand, in Comparative Examples 1 and 5 , since the taste powder was coated with the oil-containing powder E using the extremely hardened rapeseed oil having a melting point of 67.9°C, the taste was very poor. Also in Comparative Examples 3 and 7 , since the taste powder was coated with the fat-containing powder G containing more than 13.0% by mass of the emulsifier (B), the taste was poor. In addition, in Comparative Examples 2 and 6 , the taste powder was coated with the oil-containing powder F containing less than 40% by mass of the oil (A) and more than 45% by mass of the water-soluble saccharide (C), so that the effect of inhibiting moisture migration was insufficient. Comparative Examples 4 and 8 were not coated with the oil-containing powder, and the water migration inhibitory effect was extremely low.

Claims (2)

A taste-imparting food obtained by sprinkling an oil-coated taste-imparting powder on the surface of a food having a water content of 5 to 60% by mass,
The fat-coated taste powder is a taste imparting food characterized by being a powder coated with a fat-containing powder containing 40 to 60 % by mass of fat (A), 2.5 to 13% by mass of emulsifier (B), and 30 to 40% by mass of water-soluble sugar (C) shown below.
Fats and oils (A) Melting point 40 to 55°C,
Solid fat content (SFC) at 35°C is 70-100 %. A method for producing a fat-coated taste powder comprising a taste powder and a fat-containing powder covering the surface thereof, wherein the fat-and-oil-containing powder is obtained by spray-drying an emulsion containing 40 to 60 % by mass of the oil (A), 2.5 to 13% by mass of the emulsifier (B), and 30 to 40% by mass of the water-soluble saccharide (C) shown below. A method for producing an oil-coated taste powder, which comprises coating the surface of the oil-containing powder with the oil-containing powder.
Fats and oils (A) Melting point 40 to 55°C,
Solid fat content (SFC) at 35°C is 70-100 %.