JPH0243469B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a water-soluble powdered food, which is characterized by heating an aqueous solution of the food in fats and oils to dehydrate it.

[Prior art] Animal and vegetable soups, seasonings such as soy sauce and sauces, fruit juices, lactic acid fermentation products, etc. are usually consumed in the form of aqueous solutions, but when used in processed foods or instant foods, etc. must be made into powder or granules, and in this case spray drying, drum drying or freeze drying are applied.

The most commonly used method, spray drying, involves atomizing an aqueous raw material solution through a rapidly rotating disk or high-pressure nozzle, contacting it with hot air to evaporate the water, and turning the solids into powder, which is then passed through a cyclone. The desired product can be obtained by collecting the product, but this method has the disadvantage that the product adheres to large drying chambers and pipes, and that it becomes fine powder and dissipates with the exhaust air, reducing yield. .
Additionally, spray drying has poor thermal efficiency, typically 30%
It is the rank.

The drum drying method has a major disadvantage in that production efficiency is low relative to equipment costs, and depreciation costs are high.

The freeze-drying method consumes a large amount of energy, has high drying costs, and has the drawbacks of high depreciation costs due to extremely high equipment costs.

[Problems to be Solved by the Invention] The present inventors solved the drawbacks of the above-mentioned conventional methods and efficiently produced water-soluble powdered foods with good flavor.
Moreover, various methods of manufacturing at low cost were investigated.

[Means for solving the problems] In view of the drawbacks of the conventional method, the present inventors
As a result of various studies, we found that by adding oil and fat to an aqueous food solution in a vacuum concentrator equipped with a stirrer, heating it while stirring and mixing, and applying a moderately strong vacuum, we can produce food in an extremely short time and with extremely high thermal efficiency. Furthermore, the present invention was completed by discovering that a water-soluble powdered food of excellent quality can be obtained with almost no loss of product.

The present invention will be explained below.

First, food aqueous solutions that correspond to raw materials in the present invention (hereinafter referred to as "raw material aqueous solutions") include animal soup obtained by boiling beef, pork, chicken, seafood, etc. in water, tomatoes, onions, garlic, etc. , vegetable soups obtained in the same way from carrots, celery, kelp, etc., vegetable extracts obtained by fibrinolytic enzymes, liquid seasonings such as soy sauce and sauces, fruit juices, lactic acid fermentation, citric acid fermentation, etc. An example is an aqueous solution of the resulting flavor component.

Each of these raw material aqueous solutions may be used alone, or may be used in arbitrary combination.

These raw material aqueous solutions are filtered as necessary to substantially remove insoluble matter before use.

Next, the fats and oils used as a heat medium in the present invention include edible fats and oils such as animal fats and oils such as lard, het and chicken oil, and vegetable fats and oils such as soybean oil, cottonseed oil, palm oil and sesame oil.

Each of these may be used alone or may be arbitrarily mixed.

Furthermore, appropriate amounts of tocopherol, melanoidin, dibutylhydroxyltoluene, butylhydroxylanisole, propyl gallate, etc. may be added to prevent oxidation of fats and oils.

Furthermore, in order to carry out the present invention, a heating pot having a stirrer, a reduced pressure concentrating device (vacuum pump, steam condenser, etc.) connected thereto, and a centrifugal separator for separating the powder product from fats and oils are used.

More specifically, the invention is implemented as follows.

First, oil and fat and raw material aqueous solution are placed in a heating pot. The amount of oil and fat used varies depending on the water content of the raw material aqueous solution, but is usually 1 to 30 times (volume ratio), preferably 2 to 5 times (volume ratio) of the raw material aqueous solution.

At this time, seasonings such as salt, sugar, amino acids, etc.
Excipients such as starch and dextrin may also be added.

Next, when the heating pot is heated under reduced pressure while stirring, the contents begin to boil, and the water evaporates while maintaining a nearly constant liquid temperature. Any combination of heating temperature and degree of depressurization may be used as long as the water evaporates, but the temperature should be 60 to 120℃ and the degree of decompression to be 200 to 700mm.
Apply a combination of Hg. Preferably temperature 90
Operate at ℃ and vacuum degree of 700 mmHg.

At this time, if the degree of stirring and vacuum is increased, the particles of the dried food obtained will become finer, and if these conditions are made gentler, the size of the particles will become coarser, and it is also possible to finish it in the form of granules.

As the heating and dehydration continues as described above, the boiling of the contents eventually subsides and the temperature begins to rise. This is proof that dehydration has been completed, so stop heating, take out the contents, and use a centrifuge to separate fats and oils while still warm (50 to 90°C) to obtain the desired powdered food.

Incidentally, the powdered food obtained in this way contains some oil and fat, but this can be removed by washing with a harmless organic solvent (for example, n-hexane) if necessary.

[Effects of the Invention] First, the powdered food obtained by the present invention retains the original flavor of its raw food ingredients well, and the ingredients themselves are soluble in water.

In these respects, the powdered food obtained by the present invention is an excellent product and is extremely suitable for processed foods and instant foods.

Next, the manufacturing method of the present invention has the following advantages.

First of all, in the production method of the present invention, there is no loss due to adhesion to the drying can wall in the spray drying method, so the yield of the desired powdered food is good and almost quantitative.

Next, since the apparatus used in the present invention is simple as described above, conventional spray drying method, drum drying method,
Compared to the freeze-drying method, it is superior in terms of capital investment. Furthermore, the thermal efficiency of the manufacturing method of the present invention is very good.
90% or more, for example about 30% in spray drying method
It is far superior to %. Moreover, the operation of the manufacturing method of the present invention is simple.

As described above, the production method of the present invention is an extremely advantageous production method that provides an excellent water-soluble powdered food.

[Example] Example 1 Chicken bones were extracted with about 3 times the amount of hot water, oil and fats and insoluble residues were removed, and the extract was concentrated to a solid content concentration of 30%. 50 kg of the liquid was mixed with 120 kg of chicken oil containing a small amount of tocopherol. In addition, when heating and stirring are continued while reducing the pressure to approximately 700 mmHg, the contents boil violently and lose water, and the water evaporation ends after about 2 hours.

The contents are immediately centrifuged and the chicken oil is separated, resulting in powdered chicken bone soup.
Got 15Kg.

Example 2 A mixture of 30 kg of dark soy sauce and 20 kg of dextrin aqueous solution with a solid content concentration of 30% was added to 100 kg of lard containing a small amount of tocopherol, and the mixture was heated to about 70 kg under a reduced pressure of 500 mmHg.
When heated to ℃ and stirred, water is completely lost after about 2 hours and a powder is precipitated. By immediately centrifuging this, approximately 15 kg of powdered soy sauce was obtained.

Example 3 Pork bones were extracted with hot water, fats and oils and insoluble residues were removed, and the solid content was concentrated to 30%. 40 kg of liquid, solid content
Stir and mix 8 kg of 40% amino acid aqueous solution, 5 kg of dark soy sauce, and 5 kg of dextrin, and make lard with a small amount of tocopherol and melanoidin added.
When the contents are added to 1220 kg, heated to about 90°C under a reduced pressure of about 700 mmHg, and stirred, the water content evaporates while boiling violently, and the water evaporation ends after about 2 hours.

After cooling this content to about 70°C, it is centrifuged to separate the lard.
Obtained 22kg of delicious powdered seasoning.

Example 4 Sardines were extracted by boiling with hot water, insoluble matters and fats and oils were removed, and the liquid was concentrated to 30% solid content, 50 kg, solid content 40
Add 5 kg of dextrin to 10 kg of % amino acid aqueous solution and 5 kg of dark soy sauce, stir well and mix.
When adding 100 kg of sesame oil to which a small amount of tocopherol has been added and raising the temperature to around 80°C under a reduced pressure of approximately 400 mmHg while stirring gently, the contents will slowly boil and lose all moisture after approximately 3 hours. , precipitates large-grained solids. 60 contents
By cooling to below ℃ and centrifuging, approximately 25 kg of delicious granular seasoning was obtained.

Example 5 30 kg of lactic acid fermentation liquid (solid content 20%) and aqueous extract solution of citric acid fermentation product using Aspergillus oryzae (solid content approximately 40%)
Add 10kg of sugar to 20kg of the liquid, mix well, and make 80kg of corn salad oil with a small amount of tocopherol added.
and 1 kg of orange oil and heated to approximately 80°C with stirring under reduced pressure of 700 mmHg or more.
The contents lose water while boiling vigorously. Once the boiling subsided, the contents were cooled to below 50°C and the oil was removed by centrifugation to obtain 24 kg of delicious powdered drink base.

Example 6 To 100 kg of finely chopped cabbage, onions, carrots, bean sprouts, spinach, etc., or a mixture thereof, add the same amount of water and about 0.1 of a fibrinolytic enzyme.
% and reacted at around 40℃ for 30 minutes, then centrifuged.The resulting aqueous solution was added to 200kg of lard to which a small amount of tocopherol had been added, mixed, heated to about 100℃, and stirred under strong vacuum. 6 kg of water-soluble dried vegetable powder was obtained by removing water and removing fats and oils by centrifugation.

Claims (1)

[Claims] 1. A method for producing a water-soluble powdered food, which is characterized by operating according to the following steps. (1) Mix the aqueous food solution and fats and oils, (2) Place this mixture in a heating pot and heat under reduced pressure and stirring to evaporate the water. (3) After the water evaporation is complete, heat the mixture. Stop, centrifuge the contents, filter out the fat and oil, and obtain the remaining water-soluble powdered food.