JPH0398538A - Food covered with powdery seasoning and production thereof - Google Patents

Abstract

PURPOSE:To improve flavor and taste and prevent to adhere to hands by covering the surface of a food with a seasoning composition composed of powdery seasonings and fats and oils and having a specified particle size so as to readily make adhere the composition to the surface of the food. CONSTITUTION:Powdery senasonings such as granulated sugar, edible salt and a chemical seasoning are blended with 20-85wt.% fats and oils (e.g. rice oil) having <=140 iodine value so that the weight ratio thereof may be 1:(1-3) to obtain a seasoning composition 9. The resultant composition 9 is made to flow down from a discharge opening 6 through a tank 1, a positive-displacement pump 2 and a pipe 4 and air 11 is simultaneously supplied to a discharge opening 7 through a pipe 5 and jetted in order to atomize the composition 9 into <=100mum particle size, spray and diffuse the atomized particles through the discharge opening 7 onto the surface of foods 10 supplied on a conveyor 3 from a food supply unit 3. Thereby the surface of the foods 10 is covered with the composition 9.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention is characterized by the fact that it easily adheres to the surface of foods such as snacks, etc.
The present invention relates to a food coated with a seasoning composition that does not stick to hands, and a method for producing a food that continuously season the food without impairing the flavor. (Prior Art) In general, the following three methods are known for seasoning foods such as puff snacks and popcorn snacks by seasoning the surface of the food with powdered seasoning etc. There is. That is, the first method is to fry and puff up snack dough and then coat the puffed dough with powdered seasoning while rotating it in a rotary pot. The second method involves puffing the snack dough by roasting or the like without frying, then spraying liquid oil onto the surface of the puffed dough, and then rotating the puffed dough sprayed with liquid oil in a rotary pot to powder it. This is a method of coating seasonings. The third method is to cover the dough, which has been expanded by frying, roasting, etc., with a mixture of powdered seasoning and liquid fat while rotating it in a rotary pot. In these methods, since oil and fat are attached to the surface of the puffed dough, the powdered seasonings are adsorbed to the oil and fat, and can be seasoned. However, the particle size of chemical seasonings and powder seasonings such as salt used in these conventional methods is 16 to 20 mesh (
The particle size is relatively coarse (840 to 1000 μ), and even if a large amount of oil or fat is used, the powder seasoning will not be sufficiently adsorbed to the food surface and will easily peel off, making it impossible to season uniformly and reducing yield. There was a problem with that. In addition, food seasoned using the above method has the disadvantage that the powdered seasoning peels off when eaten and tends to stick to the hands, so that the hands become dirty as the food is eaten, causing discomfort. - Therefore, as a method to overcome these drawbacks, a method has been disclosed in which a powdered seasoning is used after being pulverized or granulated (Japanese Patent Laid-Open Publication No. 141247/1983). However, this pulverization method only pulverizes the powdered seasoning, so for example,
Even if a crushing device such as an atomizer is used, the particle size is 1O
Only O mesh (l49μ) can be obtained. That is, if an attempt is made to pulverize only the powdered seasoning, the powdered seasoning will cause a sliding phenomenon, and the powdered seasoning will not be sufficiently ground, and there will be a limit to the amount of powdered seasoning that can be pulverized. Also, in the case of granules, only very large particles can be obtained. Therefore, the disadvantage is that the powder seasoning tends to peel off from the food surface.

Furthermore, since the above-mentioned seasoning method is carried out in a batch manner using a rotary pot or the like, there is a drawback that the quality tends to vary between production lofts. Furthermore, other methods are being considered, such as using water-based or oil-based liquid seasonings instead of powder seasonings. Examples of seasoning methods using water-based liquid seasonings include methods often used for rice crackers such as arare. That is, the method involves seasoning the puffed dough with liquid seasonings such as soy sauce and mirin, and drying it at 110°C for about 10 minutes. However, with this method, depending on the puffed dough, it may deteriorate or absorb moisture due to the moisture in the water-based liquid seasoning, and depending on the strength of the seasoning, it may burn due to the heat during final drying.
Degeneration or flavor. The food to which it can be applied is limited because the color tone may be impaired. In addition, in the case of oil-based liquid seasonings, the number of seasoning components that can be extracted and dissolved in the oil is limited, and their concentration is low, so they must be used in large quantities, resulting in high costs. The resulting food becomes oily. As described above, all of the conventional food seasoning methods have the disadvantage that the seasoning is not sufficiently bound to the food or that the foods that can be flavored are limited.

[Problem to be solved by the invention]

The present invention was made in view of these circumstances, and its purpose is to reduce the amount of food that easily adheres to the surface of foods.
To provide a food coated with a seasoning composition that does not easily stick to hands when eaten. Yet another object is to use the seasoning composition as described above to
To provide a food manufacturing method that can continuously and uniformly season the food surface without impairing the flavor. [Means for Solving the Problems] The above object is to provide a powerful product containing a powder seasoning and 20 to 85% by weight of fats and oils, wherein the powder seasoning contains 100μ
When producing a powder seasoning coated food characterized by being coated with a seasoning composition that has been atomized as follows, and furthermore, a food whose surface is coated with the seasoning composition, a particle size of 100 μm is required. While flowing down a seasoning composition consisting of the following powdered seasoning and 25 to 80% by weight of oil and fat, air is simultaneously released! 111 seasonings! This is achieved by a method for producing powdered seasoning-coated food, which is characterized by spraying the seasonings onto the surface of the food, and spraying and diffusing the seasonings and the preservatives onto the surface of the food. be done.

In other words, the present inventors have found that by making the powder seasoning more finely granulated than before, the powder seasoning can be seasoned uniformly with less peeling during the seasoning process, and it will not stick to hands when eating. Thinking that it might disappear, I conducted a series of studies. As a result, powder seasoning alone causes a sliding phenomenon during atomization, and the powder cannot be sufficiently ground and atomized, but after blending oil and fat with powder seasoning, it becomes atomized. As a result, we discovered that the powdered seasoning could be atomized uniformly and quickly without causing any slipping phenomenon. Furthermore, the inventors investigated a method of continuously seasoning rather than batch-wise using the seasoning composition obtained as described above. As a result, by using a method of spraying the seasoning composition onto the food surface using a spray device, and spraying the seasoning composition while diffusing the seasoning composition with air, the food surface can be seasoned thinly, uniformly, and continuously. They discovered this and completed the invention. Next, the present invention will be explained in detail. Powdered seasonings used in the seasonings and precepts of the present invention include crystalline seasonings such as granulated sugar, salt, chemical seasonings, and acidulants, extracts, soy sauce, fruit juice, flavorings, spices,
Examples include powders of seasoning substances such as dairy products, cocoa, and alcohols. These can be used singly or in combination depending on the purpose of seasoning. In addition, the types of oils and fats used in the seasoning composition can be arbitrarily selected from animal fats and oils such as patter lard, vegetable oils such as coconut oil, safflower oil, corn oil, and margarine, etc., either singly or in combination. can.

In addition, the properties of the oil can be appropriately selected from solid fat, liquid oil, etc., but for example, increasing the ratio of solid fat can improve the binding of the seasoning composition to the food surface. This is suitable because it allows Also, for example, the iodine value is 14
If rice oil, rapeseed oil, palm oil, etc. with a concentration of 0 or less are used, good results can be obtained in terms of suppressing the oxidation of fats and oils. Next, examples of devices for atomizing the powdered seasoning and fats and oils include a three-stage roller known as a scouring device such as Chigocolate, a ball mill used for atomizing paints, and the like. A three-stage roller, also called a refiner, is made up of iron rollers stacked horizontally on top of each other. Each roller rotates in opposite directions alternately, and the number of revolutions gradually increases as it goes up. ing. In addition, the gap between the rollers becomes narrower toward the top. Therefore, the mixture of oil and fat and powdered seasoning placed in the bottom roller is rotatably ground while adhering to the roller, and then gradually transferred to the top roller where it is atomized. In addition, the ball jug has a stirring rotor with multiple stirring rods and medium balls placed in the crushing tank, and when it is mixed with the raw materials, the impact force, shearing force, and grinding force due to mutual collision of the poles are generated. The particles are atomized by Using the apparatus as described above, the seasoning composition of the present invention can be prepared by
For example, it is created as follows. That is, first measure and mix the powdered seasonings and fats and oils. The purpose of this mixing is to adsorb and disperse the powdered seasoning in the oil and fat to prevent the powdered seasoning from slipping, so it is sufficient to mix the powdered seasoning almost uniformly. Next, this mixture is atomized using the equipment described above. At this time, the particle size of the powder seasoning is 100μ
Below, it is preferably 35μ or less. The above particles are 100
When it is larger than μ, the seasoning composition tends to peel off from the food during seasoning, and it becomes difficult to season the food uniformly. Additionally, during long-term storage, fats and oils are liberated and leach onto the food surface.
It causes stickiness. Additionally, the seasoning composition may adhere to hands when eating, causing them to get dirty. At this time, the ratio of powder seasoning to oil and fat is 1:1 by weight.
A ratio of ~1:3 is desirable. If the amount of oil or fat is less than the above ratio, the viscosity will be too high or the powder will slip, making it difficult to atomize. Furthermore, if the amount of oil or fat is higher than the above ratio, the atomization process tends to take a long time. In addition, it is necessary to set the above-mentioned fat and oil in an amount of 25 to 80% by weight based on the total weight of the seasoning and ingredients in terms of the seasoning process and flavor. If the amount of oil and fat is less than 25%, the fluidity of the M-weight will be insufficient, making it difficult to flavor foods uniformly. In addition, the adhesion of the seasoning composition to the food surface becomes insufficient, causing the seasoning and ingredients to peel off during the seasoning process, and causing hands to get dirty when eating. On the other hand, if it exceeds 80%, the oil content will be excessive and the oil will seep out to the surface, worsening the appearance, and will also make your hands sticky and dirty. Also, the flavor becomes oily. Therefore, the entire amount of the fat or oil may be mixed into the powder seasoning in the atomization step, or a portion of the fat or oil may be added after the atomization step.

Furthermore, it is desirable that the water content of the seasoning composition be set to 3% by weight or less. If the water content exceeds 3%, the viscosity of the seasoning composition may become high and it may not be possible to spray the food uniformly, the food may absorb moisture and have a bad texture, or it may cause the oxidation of fats and oils to be accelerated. {It's around the corner. In addition, starch, flour, coloring agents, stabilizers, emulsifiers, etc. may be added to the above seasoning composition as appropriate. In particular, when an emulsifier such as lecithin is added, the viscosity of the seasoning composition is reduced, so good results can be obtained in terms of uniformly seasoning the composition.

Next, foods seasoned using the seasoning composition obtained as described above include rice crackers such as rice crackers, puff snacks, cakes, breads, biscuits, crackers, etc. Examples include baked sweets such as tsuka, fried sweets such as donuts, and snacks such as nuts, kelp, and kunsei. In addition, the surface condition of these foods is not particularly limited; for example, in the case of snack foods made from puffed corn grits, even if the dough is pre-seasoned, the dough may not be coated with oil spray, fried, etc. after puffing. It may be treated with oil, or it may be just expanded without oil treatment. Next, when seasoning the surface of a food using the above-mentioned seasoning and food, an example of an apparatus used is a spraying apparatus as shown in FIG. 1. In the figure, (1)
is a seasoning composition tank, (3) is a food supply device, and (4) is a seasoning composition tank.
(6) is the discharge port for the seasoning IIl precept pipe. (5)
is the air pipe, (7) is the discharge port, and (8) is the conveyor that supplies the food. Using such an apparatus, the food manufacturing method of the present invention includes:
For example, do the following: That is, the seasoning composition <9) that has been atomized by the above manufacturing method is supplied to the seasoning composition tank (1), and is then sequentially passed through the piping (4) from the discharge port (6) via the positive displacement pump (2). Let it flow down. At this time, air (11) is ejected from the discharge port (7) located below the discharge port (6). And, as shown in Figure 2,
The seasoning composition (9) that has flowed down is diffused by air ejected from the discharge port (7) and sprayed onto the surface of the food (10) supplied from the food supply device (3) to the conveyor (8). In this way, the surface of the food is seasoned continuously and uniformly.In addition to the conveyor described above, the means for feeding the food may be a continuous rotary pot such as a seasoning tumbler, and the food is seasoned continuously and sequentially. It is preferable to transport the food so that it can be seasoned continuously.Furthermore, using the seasoning composition of the present invention, food can be seasoned in a batch manner using a rotary pot or the like, which is a conventional method. Good too.

Furthermore, when only solid fat is used as the fat or oil, it is preferable to carry out production at a temperature at which the solid fat melts. [Effects of the Invention] As described above, since the seasoning composition of the present invention atomizes the powdered seasoning together with oil and fat, the powder does not slip during atomization and is uniform. It can be rapidly atomized into fine particles. Furthermore, the presence of fats and oils prevents secondary agglomeration of the powdered seasoning once granulated. In addition, since the particles are much smaller than conventional powder seasonings, the seasonings tend to adhere to the food surface and are difficult to peel off, thus improving yields. In addition, the food coated with the seasoning composition of the present invention does not cause the unpleasant feeling of getting the seasoning on the hands when eaten and getting the hands dirty as the food is eaten. The food manufacturing method used allows for continuous spraying and seasoning, so there is no variation in quality between lofts, which is the case when seasoning is done in a rotary pot, etc. It is possible to season food continuously, quickly, and uniformly on the surface of the food without impairing its flavor. In addition, unlike fried foods, there is no need to heat the oil, so the oil is less likely to deteriorate even if stored for a long time. Next, the present invention will be specifically explained based on examples.

[Examples 1 to 5, Comparative Examples 1 to 3] (1) Seasoning compositions were obtained using the formulation and pulverization method shown in the table below. (2) Corn grits were puffed using a puff machine to obtain puffed snack dough.

(3) Puffed snack dough was seasoned with a seasoning composition according to the seasoning method shown in the table below and used as a sample. (4)
Each sample was evaluated using the following criteria. In addition,
Sensory evaluation was conducted by 30 expert panelists.

■Sensory evaluation Appearance, flavor, and adhesion to hands were evaluated by eating 30g per person. ■Adhesion The uniform coverage of the seasoning composition during operation and the presence or absence of peeling were visually judged. ■The acid value of samples sealed and packaged with oil- or fat-permeable aluminum vapor-deposited paper was stored in an incubator at 40°C for 4 weeks, and the acid value was measured. ■ Yield (%) = (Seasoning $4 Composition binding amount / Seasoning &l1
Amount of precepts used) It has excellent properties and also does not stick to hands.
Furthermore, there was no deterioration of fats and oils, and it had excellent long-term storage stability. Furthermore, during manufacturing, it had excellent uniform coverage and binding properties, and the manufacturing yield was high. On the other hand, the snacks in the comparative examples all had a bad appearance because they were sticky with oil and had too high a viscosity to be coated uniformly, and also had rough particles that had poor binding properties and were difficult to handle. I didn't like the fact that it stuck to the surface.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram showing one embodiment of the apparatus used in the food manufacturing method of the present invention, and FIG. 2 is an explanatory diagram showing an enlarged view of the vicinity of the discharge port viewed from eight directions in FIG. ．． 1... Seasoning & [l precept tank, 2... Positive displacement pump, 3... Food supply device, 4.5... Piping, 6.7... Discharge port, 8... Conveyor, 9...Seasoning set, 10...Food, 1l...Air.

Claims (2)

[Claims] (1) A composition containing a powder seasoning and 25 to 80% by weight of oil and fat, which is coated with a seasoning composition in which the powder seasoning is atomized to 100μ or less. Characteristic powder seasoning coated food. (2) When producing a food whose surface is coated with a seasoning composition, while flowing down a seasoning composition consisting of a powdered seasoning with a particle size of 100μ or less and 25 to 80% by weight of fats and oils,
At the same time, air is jetted against the seasoning composition, and the seasoning composition is sprayed and diffused by the air, thereby applying the seasoning composition to the food surface. Method.