JPH06237710A - Powdery instant mix and its preparation - Google Patents

Abstract

PURPOSE:To obtain the subject product containing a specific amount of carrageenan composed mainly of lambda-carrageenan, quickly soluble in a cold liquid such as milk and quickly and easily giving a yogurt-like dessert simply by slowly stirring the solution. CONSTITUTION:The objective product contains <=10wt.% of carrageenan containing >=65wt.% of lambda-carrageenan. The product can be produced by mixing the raw materials other than carrageenan (e.g. carbohydrate sweetener) and water at a ratio to give a water content of 0.5-6wt.% in the total hydrated mixture before granulation, mixing the obtained preparatorily kneaded mixture with <=10wt.% of carrageenan (based on the solid content of the hydrated kneaded mixture) and granulating and drying the obtained hydrated mixture. Disintegration granulation is preferable as the granulation method from the viewpoints of the solubility and yield of the product. The product is preferably stored in a container having moisture-shielding property.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is a yogurt-like dessert that can be stored in a powder state and simply added to a liquid containing calcium and protein such as milk and stirred at the time of eating, in a short time. The present invention relates to a powdered instant mix and a method for producing the same, more specifically, it has excellent solubility in a liquid containing calcium and protein, such as milk, and also has a stirring time or a standing time that allows the taster to prefer it. The present invention relates to a powdered instant mix that can be a dessert of varying hardness and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, what is called a powdered dessert mix is, after being mixed and stirred with a cold liquid such as milk,
There is known a type in which it is cooled in a refrigerator and solidified into a solid dessert such as mousse or bavarois. The powdered dessert mix is a combination of a thickening agent, such as gelatin, casein, and carrageenan, which is soluble in a liquid at low temperature, and a pregelatinized starch as a shape-retaining agent. , An acidulant, etc. are added and powder-mixed. A powdered dessert mix like this
It is widely popular because it can be stored for a long time in powder form and can be made at home when needed. However, in the above powder dessert mix, the powder has to be dissolved in a cold liquid, but the powder particles tend to agglomerate, and so-called lumps are likely to occur. In particular, since the powdered dessert mix contains pregelatinized starch as a shape-retaining agent, vigorous stirring is required to uniformly disperse or dissolve the preservative so that it does not become a lump. Therefore,
Usually, upon stirring, it is necessary to vigorously stir with a device such as a hand mixer or a whisk to disperse or dissolve the above components to form a gel. Further, in particular, the mousse type usually needs to be bubbled for 2 minutes or more in order to give a unique texture such as light snow. Further, in order to change the agitated mix into a solid dessert such as mousse or bavarois, it is necessary to cool and solidify in a refrigerator for about 30 minutes to 1 hour. Therefore, the powdered dessert mix lacks convenience in obtaining an instant dessert.

Therefore, as a type of dessert that can be easily obtained by simply stirring for a short time, a liquid mix obtained by sealing and sterilizing a liquid mix containing pectin in a retort pouch has been sold, and has gained popularity in the past several years. . This liquid mix is prepared by pouring and stirring milk, and gelling it by the reaction between pectin in the mix and calcium in the milk to form a yogurt-like viscous semi-fluid dessert. This liquid mix is liquid because it allows a uniform gelation reaction between pectin and milk in a short time and because fruit pulp is added to the dessert. However, since the above liquid mix needs to be sterilized by retort in order to improve storage stability, there is a problem that a retort odor is generated or the cost is higher than that of powder. Further, once the liquid mix is opened, it has poor storability. Therefore, the liquid mix must be completely used up, and the consumer cannot adjust the desired amount.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object thereof is to dissolve quickly in a cold liquid and to gently agitate it by hand for a short time. You can easily obtain a yogurt-like dessert, and you can change it to a bavarois-like solid dessert by simply cooling it for a short time.
An object of the present invention is to provide a powdered instant mix and a method for producing the same, which allows the eater to enjoy the change in physical properties while eating with a desired hardness.

[0005]

Means for Solving the Problems The above object is to provide a powdered instant mix containing 10% or less of carrageenan containing not less than 65% by weight (hereinafter referred to as%) of lambda carrageenan, and carrageenan. This is achieved by a method for producing a powdered instant mix, characterized by comprising the following steps in sequence. (1) Water content is based on the total weight of the hydro-kneaded product before granulation described below.
A step of mixing the raw materials other than carrageenan with water so as to be 0.5 to 6% to prepare a pre-kneaded product. (2) A step of mixing the pre-kneaded product and carrageenan so that the carrageenan is 10% or less based on the solid content of the hydro-kneaded product to obtain a hydro-kneaded product. (3) A step of granulating and drying the above-mentioned kneaded product.

[0006] That is, the present inventors have prepared a powder mix without using pregelatinized starch, which is prone to lumps, and pectin, which needs to be water-solubilized in advance for a gelation reaction in a short time. Study was carried out. Then, attention was paid to carrageenan mainly composed of lambda carrageenan, which is easily soluble in cold water, and further investigation was carried out to obtain uniform solubility and gelation in a short time using this. As a result, when preparing a powder mix containing carrageenan mainly consisting of lambda carrageenan, after mixing raw materials other than carrageenan and a specific amount of water in advance, a specific amount of carrageenan was added and mixed,
Then, by granulating and drying, it quickly dissolves in a cold liquid containing calcium and protein, and the liquid can be changed into a dessert of desired hardness in a short time by gentle stirring by hand. The present invention has been achieved by finding that a powdered instant mix can be obtained.

Next, the present invention will be described in detail. The instant powder mix according to the invention consists of carrageenan and other ingredients. In the present invention, carrageenan means carrageenan mainly composed of lambda carrageenan (65% or more based on the total weight of carrageenan). Carrageenan is one of thickening polysaccharides extracted from various red algae. Furthermore, they are classified into three types, lambda carrageenan, iota carrageenan, and kappa carrageenan, depending on the difference in structure.
These structural formulas are shown below.

Lambda carrageenan

[Chemical 1] Iota carrageenan

[Chemical 2] Kappa carrageenan

[Chemical 3]

In general, those commercially available as carrageenan are these hybrids, and various products having different content ratios of the above-mentioned three kinds of carrageenan are commercially available. Among them, conventionally, iota carrageenan and carrageenan mainly composed of kappa carrageenan are used, and these are
Heating at 60 to 65 ° C. or higher is necessary for dissolution and gelation. In the present invention, it is necessary to use carrageenan mainly composed of lambda carrageenan, the carrageenan mainly composed of lambda carrageenan is easily soluble in cold water, and the powder instant mix obtained using this is cold milk or the like. It can be easily dissolved in liquid.

Other raw materials for the instant powder mix of the present invention include sugar sweeteners, non-sugar sweeteners, starches and processed products thereof, powdered milk or processed products thereof, powdered fruit juice, acidulants, vitamins. It suffices to appropriately select and add a kind, a flavor, a dye, an emulsifier, a stabilizer, a seasoning, a flavoring and the like.

Next, the powdered instant mix of the present invention is produced, for example, as follows, using the above-mentioned carrageenan and other raw materials. That is, first, a raw material other than carrageenan is hydro-kneaded to prepare a pre-kneaded product. At this time, the water is
It may be mere water or an aqueous medium in which the components are pre-dissolved or an aqueous medium such as fruit juice.

The amount of water added is 0.5 to 6% by weight, preferably 3 to 5% by weight based on the total weight of the water-kneaded product before granulation.
Make sure to use the weight percent. When the amount of water added is less than 0.5% by weight, when carrageenan is added, the water content of carrageenan does not allow sufficient granulation due to insufficient water content for binding with other components. On the other hand, if it exceeds 6% by weight, the viscosity of the mixture increases due to the action of carrageenan as a thickener, which makes granulation difficult.

Next, carrageenan is added to the pre-kneaded product and kneaded to obtain a hydro-kneaded product. The amount of carrageenan added is 10% by weight or less, preferably 0.5 to 10% by weight, and more preferably 4 to 6% by weight, based on the solid content of the hydro-kneaded product. It is desirable in terms of sex. If the amount added exceeds 10%, the viscosity of the kneaded product becomes too high, making granulation and drying difficult. In addition, carrageenan needs to be added to the pre-kneaded product whose water content has been adjusted. When carrageenan and other ingredients are mixed from the beginning, carrageenan has a high water absorption, so most of the water that has been hydrated is absorbed by carrageenan, and the water required for binding other ingredients and carrageenan is insufficient. It is difficult to form a uniform granulated product. Further, as the amount of water added is large, only carrageenan aggregates into lumps, which makes uniform mixing impossible, or the carrageenan thickens and becomes difficult to dry.

Next, this hydro-kneaded product is granulated by a granulator and dried to obtain a powdered instant mix. Examples of the granulation method include extrusion granulation, wet granulation methods such as crush granulation, and in particular, crush granulation is in terms of solubility and production yield of the powder instant mix obtained by granulation. It is suitable.

In addition, to the powder instant mix obtained above,
A fragrance, a coloring agent, a powdered fruit juice, an acidulant and the like may be powder-mixed. Further, the powdered instant mix produced as described above is preferably contained in a container having a moisture shielding property,
Be commercialized.

The instant powder mix obtained as described above was prepared by adding a solution containing calcium and protein to the mixture.
A yogurt-like, semi-fluid, thick, and cold dessert can be easily prepared by manually stirring with a spoon or chopsticks for about 0 seconds to 2 minutes. Also, after stirring, 1
You can make a Bavaroa-like solid dessert just by cooling in a refrigerator for about 0 minutes and hardening.

Examples of the calcium- and protein-containing solution in which the powdered instant mix is dissolved include various dairy product-containing solutions in which milk, skim milk, soy milk, etc. are dissolved, and may be appropriately selected and used. In addition, the dessert having a desired hardness can be prepared by changing the ratio of the powdered instant mix and the calcium- and protein-containing solution or changing the stirring time.

[0018]

INDUSTRIAL APPLICABILITY As described above, the method for producing the powdered instant mix of the present invention enables granulation by adjusting the content of carrageenan and the amount of water, and quickly dissolves it in a cold calcium- and protein-containing solution. Thus, it is possible to provide an instant powder mix that can easily make a yogurt-like dessert in a short time. In addition, since carrageenan and other ingredients can be pulverized, the storability thereof is good, and desserts having various hardnesses can be prepared at any time and in any amount.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 4 and Comparative Examples 1 to 4> Powdered instant mixes were obtained with the compositions shown in Table 1. The preparation method was prepared by first adding water to a raw material other than carrageenan, kneading, adding carrageenan, crushing with a flash mill, granulating and drying. Next, this powdered instant mix is mixed with 15
20 g was added to 0 cc and dissolved and stirred to obtain a yogurt-like dessert. At this time, the following items were evaluated. (1) Granulation suitability at the time of granulation (2) Yield of granulated product relative to the total amount of powder raw material (3) Solubility of granulated product in milk (4) Viscosity of 400 cps after the granulated product is melted and thickened (5
The time required to reach (° C.) Is also shown in Table 1.

[0020]

[Table 1]

From the above results, all of the powdered instant mixes of Examples had good granulation suitability and yield. Further, when this powdered instant mix was added to milk and stirred, it did not become lumps, and it could be rapidly and uniformly dissolved to form a yogurt-like semi-fluid dessert. On the other hand, the powdered instant mix of the comparative example has an inadequate amount of water during granulation and is poor in granulation suitability and yield, and the obtained powdered instant mix is dissolved in milk even when stirred and added. Without it, it was not preferable because it did not become a yogurt-like dessert.

Comparative Example 5 Example 1 was repeated except that water was added to a mixture of carrageenan and other raw materials which had been previously powder-mixed and kneaded.
Granulation and drying were carried out in the same manner as in 1. to obtain a powdered instant mix.
The obtained powder instant mix was evaluated in the same manner as in Example 1. As a result, the granulation suitability and yield were poor, and the obtained powder instant mix had poor solubility, so that it did not become a yogurt-like dessert.

Claims (2)

[Claims] 1. An instant powder mix comprising 10% by weight or less of carrageenan containing 65% by weight or more of lambda carrageenan. 2. A method for producing a powdered instant mix containing carrageenan, which is characterized by comprising the following steps in order. (1) Water content is based on the total weight of the hydro-kneaded product before granulation described below.
A step of mixing the raw materials other than carrageenan with water so as to be 0.5 to 6% by weight to prepare a pre-kneaded product. (2) A step of mixing the pre-kneaded product and carrageenan so that the carrageenan is 10% by weight or less based on the solid content of the hydro-kneaded product to obtain a hydro-kneaded product. (3) A step of granulating and drying the above-mentioned kneaded product.