JPH0510063B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention involves dissolving carbon dioxide gas in liquid seasonings such as soy sauce, sauces, and various Japanese and Western soups that contain a drying aid mainly composed of starch hydrolyzate, and spraying this into a dry atmosphere under pressure. This relates to a method for improving the drying properties of seasonings and at the same time obtaining hollow spherical dried granules with large particle size and low bulk specific gravity. The product has an unprecedented flavor and excellent properties such as fluidity, mixability, solubility, and caking resistance. Conventionally, when spray drying seasonings such as soy sauce, sauces, and various Japanese and Western soups, the solid content of these seasonings is a mixture of salt, amino acids, peptides, carbohydrates, organic acids, etc. Because it is made up of a variety of materials, it has unique hygroscopic properties and heat melting properties, and its drying properties are poor, resulting in quality deterioration.The dried product obtained is a fine powder with an average particle size of approximately 100μ. When dissolved in water, “mamako”
It has many drawbacks, such as being difficult to dissolve, having poor mixing properties when commercialized, being difficult to fill and package due to powder formation, and easily caking. Therefore, in order to improve these drawbacks, various attempts have been made to dry and granulate these seasonings, but in any case, they suffer from the problems of salt, hygroscopicity, and heat meltability. It is very difficult to dry seasoning liquids that contain extracts consisting of strong amino acids, carbohydrates, organic acids, etc., and the granules obtained in the granulation process after drying may deteriorate in flavor or be difficult to dissolve in water. It had various drawbacks. However, according to the method of the present invention, drying and granulation can be carried out simultaneously and in an extremely short time, and it is possible to produce a granular seasoning that does not deteriorate in flavor and has excellent properties in various qualities. It can be produced efficiently. The method of the present invention involves dissolving a suitable amount of carbon dioxide gas under high pressure and/or low temperature conditions into a suitable concentrated aqueous solution of a seasoning in which a suitable drying aid mainly consisting of starch hydrolyzate is present. This is then introduced into a pressurized nozzle type sprayer and sprayed into a drying chamber for drying. The seasonings applied in the present invention have a salt content of approximately 5 to 20 w/w%, and an extract component (soluble solid content other than salt) consisting of amino acids, peptides, carbohydrates, organic acids, lipids, etc., of approximately 10 to 20 w/w%. It contains 40w/w% of soy sauces such as dark soy sauce, light soy sauce, and white soy sauce, sauces such as Worcestershire sauce and dark sauce, amino acid liquids, bonito flakes, kelp, shiitake mushrooms, beef, chicken, pork, etc. Examples include extracts (or concentrates thereof) and seasonings thereof. The above extract components (soluble solids other than salt) are composed of amino acids,
These include peptides, carbohydrates, organic acids, lipids, and ash other than salt. According to the method of the present invention, an aqueous solution of a seasoning containing an appropriate amount of a drying aid mainly composed of starch hydrolyzate, an appropriate solid content concentration, and an appropriate amount of carbon dioxide dissolved therein is prepared in a drying chamber. When sprayed under pressure, the sprayed droplets instantly expand without being crushed.
The drying properties are dramatically improved by expanding the surface area to be dried while maintaining the hollow spherical shape, and at the same time drying in the form of hollow spherical granules with large and well-uniformed particle sizes. It is something that can be obtained. The bulk specific gravity of the dried granules obtained by the method of the present invention is approximately 0.15 to 0.4, the particle size is approximately 200 to 800μ, and is well-uniform, and the particle shape is generally hollow and spherical, with almost no crushing. . In addition, it has good drying properties and can be dried in an extremely short time (1/
Since drying and granulation are performed at the same time (about 10 seconds), there is almost no deterioration in flavor. Therefore, it is possible to obtain a product that has a much better flavor and excellent granule properties compared to granular seasoning products obtained by a series of drying and granulation processes that have been carried out up to now. It is. In the method of the present invention, a starch hydrolyzate having an average degree of polymerization of approximately 5 to 20 is used as a drying aid;
Or mainly starch hydrolyzate with an average degree of polymerization of about 5 to 20, plus gum arabic, gum gum, pregelatinized starch, acid-treated starch, oxidized starch, starch derivatives (etherified starch, esterified starch), and gelatin. A suitable concentrated aqueous solution of a seasoning containing an appropriate amount of 1 or 2 or more ingredients is prepared. First, as for the starch hydrolyzate, the average degree of polymerization of the starch hydrolyzate used is generally 20 or more. The viscosity of the prepared aqueous solution increases, and depending on the dissolution of carbon dioxide gas and the pressurized spraying conditions, the desired particle size is large and hollow spherical dried granules with well-uniformed particle sizes can be obtained. I feel tired. On the other hand, in general, when the average degree of polymerization is 5 degrees lower, the hygroscopicity is strong and the viscosity is low, so the particle shape of the dried product obtained becomes crushed, and drying is difficult and the flavor deteriorates. It becomes strong. Next, the amount of the starch hydrolyzate to be present must also take into consideration the quality of the starch hydrolyzate, which has an average degree of polymerization in the range of 5 to 20, but it should be It is added so that the content is approximately 20 to 70w/w%, and if it is outside the above range, it will be difficult to dry if it is less than 20w/w%, and it will be highly viscous if it is more than 70w/w%. Therefore, the object of the present invention cannot be achieved in connection with the subsequent steps of the present invention. Next, when preparing an aqueous solution containing starch hydrolyzate to an appropriate concentration, the concentration (amount of solids contained in the aqueous solution) depends on the salt content of each seasoning and the properties of the extract. Although it depends on the amount of carbon dioxide gas dissolved in subsequent steps and the size of droplets produced by pressurized spraying, the solid content concentration is approximately 20 to 55 w/
w%, and when the solid content concentration in the aqueous solution becomes less than 20w/w% and the water content in the aqueous solution increases, the particles of the dried product obtained tend to become crushed fine powder; solids concentration
When the aqueous solution becomes more concentrated than 55 w/w% and the water content in the aqueous solution decreases, it becomes difficult for the droplets to swell, resulting in poor drying properties, and only a dry product with a large bulk specific gravity that is difficult to dissolve in water is obtained. The solid content concentration of an aqueous solution consisting of seasonings and starch hydrolyzate is adjusted appropriately by concentrating it if the seasoning to be applied is weak, and diluting it if it is thick. In addition, in the method of the present invention, as a drying aid, starch hydrolyzate having an average degree of polymerization of 5 to 20 is used as a main ingredient,
In addition, vegetable polymeric substances such as gum arabic and graham gum, animal polymeric substances such as gelatin, α
In some cases, one or more of modified starches such as modified starch, oxidized starch, acid-treated starch, and starch derivatives (etherified starch, esterified starch) are added, but these are used in the solid state of seasonings. This is applied when the components constituting the component are highly hygroscopic and highly heat-fusible, or when the granules to be produced are made more difficult to crush, and the additives and amounts added. Although this depends on the nature of the seasoning to be applied, the amount of drying aid in the total solids content of the aqueous solution, and the solid content concentration in the aqueous solution, the shear viscosity and string viscosity of the aqueous solution prepared will affect the subsequent steps of the present invention. It is added within a range that does not cause any interference, and is added in an amount of approximately 2 to 30 w/w% to the drying aid used. The average degree of polymerization of the starch hydrolyzate in the present invention is calculated from the DE value of the starch hydrolyzate in the case of acyclic dextrin, and is calculated based on the degree of polymerization in the case of cyclic dextrin. Next, in the method of the present invention, an aqueous solution consisting of seasonings and starch hydrolyzate or a drying aid mainly composed of starch is cooled to an appropriate temperature, and carbon dioxide gas is dissolved under an appropriate pressure. The amount of carbon dioxide dissolved in the aqueous solution must be determined by considering the solid content concentration in the aqueous solution, the properties of the solid content contained in the seasoning, and the particle size of the granular dry product to be produced. 0.25~ for the amount of water inside
The object of the present invention can be achieved by containing 2.5 w/w%. If the amount of dissolved carbon dioxide is small and is less than 0.25 w/w%, there will be no improvement in drying properties, and only particles with small particle size and high bulk specific gravity will be obtained, while the amount of dissolved carbon dioxide will be large.
If it exceeds 2.5 w/w%, the particle shape will be crushed, making it impossible to achieve the object of the present invention. In order to dissolve carbon dioxide gas, a conventional method for dissolving carbon dioxide gas can be used, and a concentrated aqueous solution consisting of seasonings and drying aids can be dissolved at approximately 0°C to 25°C.
The aqueous solution is cooled to a temperature of 1 to 15 kg/cm ² g, and the carbon dioxide gas is brought into contact with the aqueous solution and dissolved under a pressure of 1 to 15 kg/cm 2 g of carbon dioxide gas. Furthermore, in the method of the present invention, carbon dioxide gas is dissolved in an aqueous solution consisting of seasonings and drying aids, and then introduced into a pressure nozzle type sprayer using a high-pressure pump, into the drying atmosphere of the drying chamber of the spray dryer. The diameter of the pressurized nozzle during spraying,
The spray pressure and drying temperature are appropriately selected based on the particle size and bulk specific gravity of the desired dried product, the properties of the seasoning, etc. The method of the present invention will now be explained by way of examples. Example 1 Starch hydrolyzate (trade name Pinedex #2, 290Kg (manufactured by Matsutani Chemical Industry Co., Ltd., average degree of polymerization 9.1, moisture 5.0%) and 240Kg of water were mixed and dissolved to give a solid content concentration of 36.2w/w%, which accounted for starch hydrolysis in the total solid content. the proportion of things
2000Kg of a concentrated aqueous solution with a concentration of 38.1% w/w was obtained. Next, this obtained concentrated aqueous solution was divided into 5 parts and subjected to tests A to E. The test method was to divide 400 kg of each divided aqueous solution into 5 parts using a continuous cooling device.
While cooling to a temperature of 12.5°C, the carbon dioxide gas was introduced into the dissolving device using a pump, and the carbon dioxide gas was brought into sufficient contact with the carbon dioxide gas under the temperature and carbon dioxide gas pressure conditions shown in Table 1. When each of the aqueous solutions was spray-dried under the same conditions: a nozzle diameter of 1.2 mm, a spray pressure of 30 Kg/cm ² and a drying room temperature of 115°C,
The drying conditions in each test and the properties of the dried products obtained were as shown in Table 1 below. Note that the amount of carbon dioxide gas dissolved relative to the amount of water in the aqueous solution is calculated based on the temperature of the aqueous solution and the carbon dioxide pressure when dissolving carbon dioxide gas.

【table】

[Table] From the test results shown in Table 1, the dried products of Test C, followed by Tests B and D, had good drying properties during spray drying, no deterioration of flavor, large particle size, and hollow particle shape. It is spherical and well-aligned, has an appropriate bulk specific gravity, has good fluidity, and is well soluble in water. However, in Test A, where the amount of dissolved carbon dioxide gas is very small compared to the amount of water in the aqueous solution, the sprayed droplets stick to the chamber wall undried, making it difficult to dry, and the adhering material may burn. The flavor deteriorates and the dried product obtained is fine particles. On the other hand, in test E, where the amount of carbon dioxide dissolved relative to the amount of water in the aqueous solution is very large, the particles expand too much and are crushed, resulting in fine powder consisting of crushed thin films.
Fluidity and solubility deteriorate. Example 2 Tamari soy sauce (consisting of 14.5 w/w% salt, 22.5% w/w% soluble solids other than salt, and 63.0% water) and tamari soy sauce concentrate obtained by concentrating the same tamari soy sauce under reduced pressure. (Salt 17.1w/w%, soluble solids other than salt 26.4w/w%, water
56.5w/w%) and starch hydrolyzate (trade name Pinedex #1, manufactured by Matsutani Chemical Industry Co., Ltd.,
(with an average degree of polymerization of 12.5 and a moisture content of 5.0%),
Samples consisting of tamari soy sauce and starch hydrolyzate were prepared according to the formulations shown in Table 2. The proportions were as shown in Table 2. Next, each of the obtained aqueous solutions was cooled to 15°C using a continuous cooler and then pressurized into a carbon dioxide gas dissolving device, at a gas pressure of 6.5 kg/cm ² g and a liquid temperature of 15
After bringing carbon dioxide gas into sufficient contact with the aqueous solution under the conditions of 1.3mm, spray pressure
Spray drying was carried out under the conditions of 25 kg/cm ² and a chamber temperature of 118° C., and the dried product shown in Table 2 below could be obtained.

[Table] From the results shown in Table 2, the solid content concentration of the aqueous solution is
A sample with a concentration of 19.9 w/w% has a low bulk specific gravity, but the average particle size of a large proportion of crushed particles is around 100 μm, which makes them very difficult to dissolve in water. On the other hand, the solid content concentration
In the sample with a concentration of 55.3 w/w%, drying was not performed well, the flavor was deteriorated, and only granules that were difficult to dissolve in water were obtained. Samples , , and had good drying properties and granulation conditions, and samples and were particularly excellent. Example 3 Mentsuyu (salt 8.5w/
Starch hydrolyzate containing cyclic dextrin in 500 kg (product name: Celldex CH-20, manufactured by Nihon Shokuhin Kako Co., Ltd.) , cyclic dextrin 13w/w%, acyclic dextrin 52w/w%
%, water content 35w/w%, and the average degree of polymerization of this starch hydrolyzate is 5.4) 80Kg and a starch hydrolyzate of waxy starch (trade name Pinedex #100, manufactured by Matsutani Chemical Industry Co., Ltd., Average degree of polymerization 28
600 kg of a concentrated aqueous solution with a solid content concentration of 37.0 w/w% and a proportion of starch hydrolyzate in the total solid content of 32.0 w/w%. Obtained. In addition, Celldex CH-
The average degree of polymerization of the starch hydrolyzate consisting of a mixture of 20 and Pinedex #100 in the above formulation is 11.5. Next, the obtained concentrated aqueous solution was cooled to 15°C using a continuous cooler and then pressurized into a carbon dioxide gas dissolving device under the conditions of a gas pressure of 6.5 kg/cm ² g and a liquid temperature of 15°C. After contacting with carbon dioxide gas and dissolving 1.46 w/w% of carbon dioxide gas based on the water content in the aqueous solution, this was transferred to a pressure nozzle type sprayer using a high pressure pump, and the nozzle diameter was 1.2 mm and the spray pressure was 1.2 mm. 35Kg/ ^cm2
When spray drying was carried out under the conditions of g and chamber temperature of 110° C., the spray drying was performed well, and it was possible to obtain dried granules with no deterioration in flavor and with an average particle size of around 400 μm. The resulting dried granular product has a good flavor and dissolves well in both hot and cold water, making it an excellent "noodle soup ingredient" and does not cause powder to form when packed into bottles or bags using an automatic filling machine. It has excellent fluidity and is convenient to handle. Example 4 Worcestershire sauce (salt 8.6w/w%, soluble solids other than salt 24.4w/w%, moisture 67.0w/w
%) and 200 kg of water, and to this add 120 kg of starch hydrolyzate (Pinedex #1, manufactured by Matsutani Chemical Industry Co., Ltd., with an average degree of polymerization of 12.5 and containing 5% water) and gum arabic ( Add and dissolve 10 kg of water (10% water), solid content concentration is 34.7 w/w
%, and the ratio of the drying aid consisting of starch hydrolyzate and gum arabic in the total solid content was 42.7 w/w %. 830 kg of a concentrated aqueous solution was obtained. Next, the obtained concentrated aqueous solution was treated in the same manner as in Example 3, and carbon dioxide gas was added at 1.96 w/w to the water content in the aqueous solution under the conditions of a gas pressure of 7 Kg/cm ² g and a liquid temperature of 8°C.
After dissolving %, it was spray-dried in the same manner as in Example 3 under the conditions of a nozzle diameter of 1.0 mm, a spray pressure of 35 kg/cm ² g, and a chamber temperature of 110°C. During drying, it adhered to the walls of the drying chamber. Drying was carried out very well without any problems, and the dried product obtained was a granular material with an average particle size of around 300μ, and had excellent solubility, fluidity,
It had excellent caking resistance.

Claims (1)

[Scope of Claims] 1. When drying an aqueous solution obtained by adding a drying aid to liquid seasonings, the total solid concentration in the aqueous solution is 20 to 55 w/w%, and the total solid content is After preparing the drying aid so that it contains 20 to 70 w/w% of the aqueous solution, and dissolving carbon dioxide gas in the range of 0.25 to 2.5 w/w% based on the water content in the aqueous solution, a pressure nozzle type A method for drying and granulating seasonings, which is characterized by spray drying using a spray machine. 2 The drying aid is a starch hydrolyzate with an average degree of polymerization of 5 to 20, or gum arabic, guar gum, α
Claim 1, characterized in that 2 to 30 w/w % of one or more of modified starch, acid-treated starch, oxidized starch, starch derivatives, and gelatin are added to the drying aid. Dry granulation method for the seasonings described.