JP7408264B2 - Method for suppressing and/or preventing deterioration over time of dried ingredients in a solid food composition - Google Patents

Description

The present invention relates to a method for suppressing and/or preventing deterioration over time of dried ingredients in a solid food composition. In particular, the present invention relates to a method for suppressing or preventing discoloration, discoloration, reduction in flavor and flavor, generation of off-taste and odor, etc. during storage of dry ingredients contained in solid instant soups and the like.

As dietary habits continue to diversify, there is a growing need for instant soup, which is an extremely convenient food that can be eaten immediately by adding boiling water or by waiting a few minutes, and the market for instant soup is also expanding. In particular, instant soups containing ingredients are very popular.

This instant soup with ingredients is a mixture of powdered or granular soup with dry ingredients, a dry ingredient packaged separately from the soup, or a combination of soup and ingredients. Most of them are in the form of freeze-dried FD blocks (solid) (Patent Documents 1, 2, etc.), that is, the ingredients are usually dried by some method to become a product.

However, the feature of instant soup is not only its convenience but also the fact that it can be stored at room temperature for a long period of time, so even if the ingredients are dried, it is necessary to suppress deterioration during storage (deterioration over time) as much as possible. be.

Here, methods for suppressing deterioration of dried ingredients over time include a method of blending an antioxidant into the ingredients (Patent Document 3, etc.), a method of packaging dried ingredients with a packaging material with high barrier properties (Patent Document 3, etc.), Document 4, etc.) are disclosed. However, there are many cases in which these methods alone do not have sufficient effects of suppressing and preventing deterioration over time.

On the other hand, FD (freeze-drying) is a technology in which frozen foods are placed in a vacuum and the moisture is sublimated to dry them. However, due to these technical characteristics, it is relatively vulnerable to deterioration during storage such as oxidation, and special packaging with particularly high barrier properties is often required.

Against this backdrop, the industry continues to desire the development of new techniques and product formats that suppress or prevent deterioration of dry ingredients contained in instant soups and the like during long-term storage.

Japanese Patent Application Publication No. 2009-142244 Japanese Patent Application Publication No. 2016-086692 Japanese Patent Application Publication No. 2006-333791 JP2006-027638A

The present invention aims to provide a method for suppressing or preventing deterioration (for example, fading, discoloration, reduction in flavor and flavor, generation of off-taste/odor, etc.) of dry ingredients in solid food compositions during storage. purpose.

In order to achieve the above object, the present inventors conducted intensive research and found that dried ingredients were mixed and dispersed in dissolved fats and oils that solidify at room temperature, and this was solidified to immobilize the dried ingredients in the fats and oils. The present inventors have discovered that it is possible to suppress and/or prevent deterioration of dried ingredients in the solid food composition over time by creating a solid food composition, and have completed the present invention.

That is, embodiments of the present invention are as follows.
(1) A solid food composition characterized by mixing and dispersing dry ingredients in dissolved oil and fat that solidifies at room temperature, and solidifying this to obtain a solid food composition in which the dry ingredients are immobilized in the oil and fat. A method for suppressing and/or preventing deterioration over time of dried ingredients in a food composition.
(2) The method according to (1), characterized in that the dry ingredients are mixed and dispersed in an oil and fat solidified at room temperature that is dissolved together with a powdered raw material that is not hydrated.
(3) The method according to (1) or (2), characterized in that the fat content in the composition is 20% by weight or more, more preferably 30% by weight or more.
(4) The dried ingredients are one or more selected from freeze-dried ingredients, hot air-dried ingredients, vacuum-dried ingredients, microwave-dried ingredients, fried ingredients, and vacuum-fried ingredients, The method according to any one of (1) to (3).
(5) Characterized by using one or more dry ingredients selected from vegetables, meat, seafood, mushrooms, fruits, seaweed, eggs, grains, beans, and processed products of these. The method according to any one of 1) to (4).
(6) Any one of (1) to (5), characterized in that the deterioration over time is one or more selected from fading and/or discoloration, decrease in flavor and flavor, and generation of off-taste and/or off-odor. The method described in.
(7) Any one of (1) to (6), wherein the solid food composition does not require stewing and is consumed by being dissolved in a solvent heated to 90°C or higher. The method described in.

According to the present invention, deterioration (deterioration over time) of dry ingredients in a solid food composition during storage can be effectively suppressed or prevented. The solid food composition can contain a high amount of oil and fat, and has very good solubility and restorability of dried ingredients, and can also be used as an instant soup. Furthermore, this can also be used as a stewed food.

The present invention relates to a method for suppressing and preventing deterioration over time of dried ingredients in a solid food composition, and the solid food composition may be used immediately after being dissolved in water or boiling water, or Foods that are eaten in minutes (solid instant soups (e.g., stews, chowders, borscht, fondue, etc.)) are included.

In the present invention, a solid food composition is prepared by mixing and dispersing dry ingredients in room-temperature solidified fats and oils. The term "fats and oils that solidify at room temperature" as used herein refers to fats and oils that are solid at room temperature (approximately 10 to 40°C), and include shortening, margarine, butter, hardened palm oil, and the like. The proportion of fat and oil in the solid food composition is preferably 20% by weight or more, more preferably 25% by weight or more, and more preferably about 30 to 90% by weight, for example.

As dry ingredients, one or more selected from vegetables, meat, seafood, mushrooms, fruits, seaweed, eggs, grains, beans, and processed products thereof (e.g., croutons, tofu, etc.) can be frozen. Examples include using products obtained by one or more manufacturing methods selected from drying, hot air drying, vacuum drying, microwave drying, frying, and vacuum frying, but if it can be used as a food and can be dried, it can be used. possible, but not limited to these. In addition, in the present invention, it is possible to use dry ingredients that do not contain an antioxidant, and it is also naturally possible to use dry ingredients that contain an antioxidant.

In the present invention, a solid food composition can be produced using only dry ingredients and room-temperature solidified fats and oils in this way, but powdered raw materials may also be used in combination as raw materials for the solid food composition. Powdered raw materials that can be used are not particularly limited as long as they can be used in foods and can be processed into powder, such as salt, sugars (sugar, glucose, maltose, trehalose, lactose, oligosaccharides, dextrin, etc.) , starches, grains, seasonings (amino acids, organic acids, nucleic acids, etc.), protein hydrolysates, polysaccharides (dietary fibers, etc.), vegetable powder, vegetable extract, meat powder, meat extract, seafood powder, seafood extract, Examples include spices, oils and fats, dairy products, yeast extract, vitamins, minerals (calcium, iron, etc.), flavorings, colorings, sweeteners, etc. In particular, in consideration of improving immediate solubility, it is effective to incorporate one or more selected from lactose, maltose, creaming powder, indigestible dextrin, and modified starch.

Then, this powdered raw material is dispersed in an insoluble state in room-temperature solidified fats and oils together with dry ingredients without adding water. At this time, from the viewpoint of solubility and moldability, the powdered raw material is pulverized to a median diameter of When the powder is divided into two, the particle size at which the larger and smaller sides have equal amounts) is preferably 400 μm or less, for example 300 μm or less, and more preferably 260 μm or less. If a powdered raw material with a larger median diameter is used, the solubility and moldability of the solid food composition may be adversely affected.

In addition, in the present invention, a very small amount of liquid raw materials (fragrance, room temperature liquid oil, fat, etc.) can be used, but the addition and blending of liquid raw materials is not essential. It is also possible to use wheat flour, but unlike solid roux, wheat flour is not an essential ingredient. The step of mixing and cooking with oil and fat is also not essential.

The solid food composition of the present invention is characterized by relatively low water content and water activity. For example, the water activity (Aw) of the obtained solid food composition is usually less than 0.3, for example about 0.28 or less, but is not limited to this range.

Further, the shape of the solid food composition of the present invention is not limited, but it is preferably a block, preferably a thin plate-like block. For example, if the amount of hot water for one person is 150 to 200 ml, the length and width should be less than 15 cm, preferably about 3 to 10 cm, and the height should be less than 5 cm, preferably less than 3 cm, for example 0.5 to 2. An example is a block of about 5 cm. For the number of people other than this and the amount of hot water to be supplied, the size can be designed by converting with reference to the above range.

The solid food composition obtained in this way can be used in foods that are cooked by stewing, but stewing is not essential and the solid food composition is dissolved in a solvent heated to 90°C or higher to make it a solid food that can be eaten. A major feature is that it can also be used as an instant soup. For example, we can manufacture products that can be completely dissolved in 150 to 200 ml of hot water of 90°C or higher in less than 300 seconds, especially within the 180 seconds normally required for solid instant soups, and even more so within 120 seconds or even 100 seconds. It is possible.

In addition, in the present invention, known methods for suppressing and preventing deterioration of dried ingredients over time may be used in combination. Specifically, antioxidants (vitamin C, vitamin E, glutathione, β-carotene, α-lipoic acid, etc.), etc. may be added during the manufacturing process of the dry ingredients and the solid food composition of the present invention. However, the obtained solid food composition may be packaged with a packaging material having high barrier properties.

In this way, the dried ingredients are mixed and dispersed in the dissolved oil and fat that solidifies at room temperature (mixed and dispersed with unhydrated powdered raw materials as necessary), solidified, and the dried ingredients are mixed and dispersed in the fat and oil that solidifies at room temperature. By making a solid food composition immobilized with a solid food composition, the dried ingredients have extremely little deterioration over time and have good restorability, have high solubility even when rich in fats and oils, and can be used as an instant soup. A shaped food composition can be provided.

Here, in the present invention, "deterioration over time of dried ingredients" refers to the overall quality deterioration and deterioration of dried ingredients during storage, but specifically, it includes fading and discoloration of dried ingredients, and loss of flavor and flavor. Examples include a decrease in the amount of alcohol, and the occurrence of an off-taste or odor. Furthermore, "dispersing powdered raw materials in an insoluble state in room-temperature solidified fats and oils" means dispersing them in room-temperature solidified fats and oils without adding water to the powdered raw materials (without adding water to the water-soluble powdered raw materials to form a paste). It means a state in which oil is mixed and dispersed in oil and fat, and excludes the state obtained by mixing raw materials made into a paste by adding water into fats and oils. However, this does not exclude the use of small amounts of liquid raw materials.

Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

The following test was conducted to compare and confirm the difference in quality between when dried ingredients were mixed and dispersed in dissolved room temperature solidified fats and oils, fixed, and then stored, and when they were stored as is.

Carrots cut into 20 mm squares were boiled for 5 minutes, left to cool naturally, and 0.8 g of FD carrots obtained by freeze-drying were arranged on a tray so as not to overlap (Category I). In addition, on another tray, 0.8 g of the FD carrots were arranged so as not to overlap, and then 20 g of heat-dissolved vegetable oil solidified at room temperature was added and cooled to prepare a solid food composition (Category II). . The formulations of these categories are shown in Table 1 below.

Classifications I and II were then wrapped in transparent polyethylene film (transparent polypouch) or aluminum film (aluminum pouch), and stored for 2 weeks at a light intensity of 8.8klx (kilolux) and a temperature of 25°C for training. Appearance evaluation (color) and flavor and flavor evaluation were conducted by multiple panelists. The evaluation was performed in four stages: good - ○, generally good - △, fair - ▲, and poor - ×.

The results are shown in Table 2 below. As a result, regardless of whether the FD carrots are stored in transparent polyethylene film packaging or aluminum film packaging, it is better to prepare a solid food composition in which FD carrots are mixed and dispersed in room-temperature-solidified vegetable oil than to use FD carrots as they are. It became clear that there were few

In order to compare and confirm the difference in quality when various dried ingredients are stored in various forms, the following test was conducted.

First, regarding the dry ingredients, cut the pumpkin into 20 mm squares and boil for 4 minutes, cut the carrots into 20 mm squares and boil for 5 minutes, and cut the spinach into appropriate sizes. After boiling for 3 minutes, each sample was frozen at -26°C, and then freeze-dried and used in the test. Then, weigh 2g of each dry ingredient, place it on a food tray, and wrap it in transparent polyethylene film (Category 1).Weigh 2g of each dry ingredient, and then weigh out 2g of each dry ingredient, and add the ingredients as shown in Table 3 below (fats and oils are heat-dissolved). A product (Category 2) was prepared by pouring the liquid and solidifying it by cooling and packaging it with a transparent polyethylene film. Separately, pumpkin, carrot, and spinach ingredients were boiled in the same manner as above, poured into a food tray with a 5% aqueous gelatin solution and frozen at -26°C, and then freeze-dried and the resulting blocks were made into transparent polyethylene. A product packaged in a film (Category 3) was also produced.

Then, each category was stored for one week under conditions of a light intensity of 8.8 klx (kilolux) and a temperature of 25° C., and appearance evaluation (color) and flavor and flavor evaluation were performed by a plurality of trained panelists. The evaluation was performed both before restoration and after restoration by pouring boiling water, and was evaluated in three stages: good - ○, fair - △, and poor - ×.

The results are shown in Table 4 below. As a result, for pumpkins, there was no major difference between Category 2 and Category 3, and the quality was good, but in Category 1, both color and flavor had deteriorated. The flavor of carrots in Category 1 and Category 3 was significantly deteriorated. On the other hand, in Category 2, although there was a slight carotene odor, no major deterioration was observed. Regarding spinach, while the flavor of Category 1 and Category 3 was significantly deteriorated, no deterioration was observed in Category 2.

In order to confirm the quality of the dried ingredients in the solid instant soup containing ingredients after storage, the following test was conducted.

First, dry ingredients were prepared as follows. Carrots were cut into 20 mm squares and boiled for 5 minutes, spinach was cut into appropriate sizes and boiled for 3 minutes, then frozen at -26°C, and then freeze-dried for use in the test. there was. Then, using these dry ingredients, solid onion consommé soup (Category A and Category B) in which the dry ingredients are mixed, dispersed, and fixed according to the formulations listed in Table 5 below, and the soups listed in Table 6 below. Solid clam chowder (category C and category D) in which dry ingredients were mixed, dispersed, and fixed in the formulation were manufactured. Each of these was packaged in a polyethylene film and stored for one week under conditions of a light intensity of 8.8 klx (kilolux) and a temperature of 25°C, and a trained panelist evaluated the appearance (color) and flavor. The evaluation of the ingredients was performed after 300 seconds after pouring 300 ml of boiling water into the restored state, and the state of hot water return was also checked every 30 seconds starting from 60 seconds after the hot water was supplied.

The results are shown in Table 7 below. As a result, in all categories, the aroma, taste, flavor, and color of the ingredients were the same as the initial product (after freeze-drying), and there were no problems at all. In addition, the hot water return time was all within 150 seconds after hot water supply, and the restorability was also good.

In order to confirm the solubility of the solid instant soup containing ingredients, the following test was conducted.

Mix pulverized powdered raw materials and dry ingredients (FD corn, FD crumb, dried bread) with heated and melted vegetable oil according to the formulation shown in Table 8 below (block weight 30 g) to make a 5.5 cm x 3.7 cm square. Solid instant soups containing 12 types of ingredients were produced by filling them into trays and cooling them into blocks (categories 1 to 12). These were placed in a 200 ml beaker, 150 ml of boiling water was poured in, and the mixture was allowed to stand for 30 seconds. Then, a block was placed on a spoon, and the water was raised and lowered once per second, and the time until complete dissolution was measured. .

The results are shown in Table 9 below. As a result, it was revealed that solid instant soups with high oil and fat content containing dry ingredients were dissolved within approximately 2 minutes, and all had high solubility.

From the above test results, dry ingredients such as FD carrots, FD pumpkins, and FD spinach are mixed and dispersed in dissolved fats and oils that solidify at room temperature, and this is solidified to immobilize the dry ingredients in the fats and oils. It has been revealed that by preparing a solid food composition, it is possible to suppress or prevent deterioration over time such as discoloration, browning, reduction in flavor and flavor, and generation of off-taste and odor during storage. It was also revealed that the solubility of the solid food composition in hot water and the restorability of the dried ingredients in the solid food composition were extremely good.

The present invention can be summarized as follows.

The present invention aims to provide a method for suppressing or preventing deterioration (for example, fading, discoloration, reduction in flavor and flavor, generation of off-taste/odor, etc.) of dry ingredients in solid food compositions during storage. purpose.

Then, the dried ingredients are mixed and dispersed in the dissolved oil and fat that solidifies at room temperature (if necessary, mixed and dispersed with the unhydrated powdered raw materials), and this is solidified to fix the dried ingredients in the fat and oil. By making the solid food composition into a solid food composition, it is possible to suppress and/or prevent the deterioration of the dried ingredients in the solid food composition over time. Further, when boiling water is poured into the solid food composition to dissolve it, the dry ingredients in the solid food composition have extremely good restorability.

Claims (5)

Dry ingredients with a water activity (Aw) of less than 0.3 are mixed and dispersed in dissolved room temperature solidification vegetable oil, and at this time, the room temperature solidification is dissolved together with powdered raw materials whose median diameter is 400 μm or less without adding water. Discoloration of dried ingredients in a solid food composition characterized by mixing and dispersing the dried ingredients in a vegetable oil and fat and solidifying the mixture to obtain a solid food composition in which the dry ingredients are fixed in the oil and fat. One or more methods for suppressing and/or preventing discoloration, off-taste, and/or off-odor generation. The method according to claim 1, characterized in that the content of oil and fat in the composition is 20 % by weight or more. Claim 1, wherein the dried ingredients are one or more selected from freeze-dried ingredients, hot air-dried ingredients, vacuum-dried ingredients, microwave-dried ingredients, fried ingredients, and vacuum-fried ingredients. Or the method described in 2. Claims 1 to 3, characterized in that one or more dry ingredients selected from vegetables, meat, seafood, mushrooms, fruits, seaweed, eggs, grains, beans, and processed products thereof are used. 3. The method according to any one of 3. The method according to any one of claims 1 to 4, characterized in that the solid food composition does not require stewing and is consumed by being dissolved in a solvent heated to 90°C or higher. .