JPH06237711A - Powdery mix - Google Patents

Abstract

PURPOSE:To obtain the subject product containing a powdery carrageenan having controlled particle size distribution, quickly soluble in a cold liquid and giving a yogurt-like dessert having desired consistency simply by slowly stirring a solution dissolved in milk, etc. CONSTITUTION:The objective product contains carrageenan powder (usually composed mainly of lambda carrageenan) containing >=50wt.% of fraction having particle diameter of 30-150mum. The amount of carrageenan in the product is preferably 2.5-10wt.%. The product can be produced e.g. by adjusting the particle size distribution of carrageenan powder by sieving, granulation, etc., and mixing the powder with other powdery raw materials such as carbohydrate sweetener, fruit juice powder or flavor using a powder-mixer such as a cross-rotary mixer. 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. More specifically, it has excellent solubility in a liquid containing calcium and protein, such as milk, and moreover, it has a variety of hardnesses that the taster prefers depending on the stirring time or the standing time. Powder mix that can be a perfect dessert.

[0002]

2. Description of the Related Art Generally, a non-heated powdered dessert mix is added to a cold liquid such as milk and stirred,
It is known that after being dissolved and dispersed, it is cooled in a refrigerator and solidified into a solid dessert such as mousse or bavarois. The above-mentioned powdered dessert mix is a combination of a thickening agent such as gelatin, casein, and carrageenan, which are soluble in liquid at low temperature, and a pregelatinized starch as a shape-retaining agent, which is combined with sugar, powdered flavor, powdered pigment, It is manufactured by adding powders such as acidulants. The above-mentioned powdered dessert mix is widely popular because it can be stored in a powdered state for a long period of time and can be prepared when needed.

However, the above powdered dessert mix requires that the powder be dissolved in a cold liquid.
The powder particles tend to agglomerate and become so-called lumps.
In particular, vigorous stirring is required to uniformly disperse or dissolve the pregelatinized starch contained in the powdered dessert mix. Therefore, usually, upon stirring, the above components must be dispersed or dissolved by vigorously stirring with a device such as a hand mixer or a whisk to homogenize the mixture. Also, especially for mousse type, it is usually necessary to foam for 2 minutes or more in order to give a unique texture like 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 above powdered dessert mix lacks the 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 for 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.

[0005]

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.
The purpose of the present invention is to provide a powder mix that allows the eater to enjoy the change in physical properties while eating with the desired hardness.

[0006]

The above-mentioned object is a powder mix containing carrageenan powder, wherein 50% by weight (hereinafter referred to as%) of the carrageenan powder has a particle size of 30%.
Achieved by powder mix characterized by ~ 150 [mu] m.

[0007] 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 gelling reaction in a short time. Study was carried out. Then, attention was paid to carrageenan, which is mainly composed of lambda carrageenan, which is 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 composed of lambda carrageenan, by adjusting the particle size distribution of the carrageenan, the carrageenan was quickly dissolved in a cold liquid such as milk, and gently mixed by hand to give a short mixture. We have reached the present invention by finding that a powder mix is obtained which can be transformed into a dessert of desired hardness over time.

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

Lambda carrageenan

[Chemical 1] Iota carrageenan

[Chemical 2] Kappa carrageenan

[Chemical 3]

Generally, the commercially available carrageenan powder is a mixture of these, and various powders having different content ratios of the above three kinds of carrageenan are commercially available. Among them, as foods, conventionally, carrageenan mainly composed of kappa carrageenan having high viscosity is used. These are dissolved at 60 to 65 ° C for gelation.
The above heating is required. 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.

The particle size of the carrageenan powder is 50% or more, preferably 30 to 75 μm, and 10 to 20 of the total weight of the carrageenan powder is 30 to 150 μm.
%, 75 to 150 μm is set to 40 to 60%. Less than 50% of particles having a particle size of 30 μm to 150 μm,
When the fine particles having a particle size of less than 30 μm exceed 50%, it is easy to get lumps when pouring a liquid such as milk containing calcium and protein. Conversely, the particle size is 30 μm
If less than 50% of particles having a size of 150 μm and more than 50% of particles having a size of more than 150 μm, gelation becomes slow, and stirring and standing for a long time are required. Also, particle size 3
When the particle size of 0 to 150 μm is 50% or more, the particle size is 30
Less than 10% with particle size of 75 to 150 μm and particle size of 75 to 150 μm
When the content of m is more than 60%, gelation tends to be slow, and conversely, when the content of particle size of 30 to 75 μm exceeds 20% and the content of particle size of 75 to 150 μm is less than 40%, Gelation is accelerated, and visual changes during stirring tend to be difficult to see.

Further, in order to gel the powder mix into a yogurt when pouring a liquid such as milk, the amount of the carrageenan powder is 0.0 with respect to the liquid 1 in a weight ratio.
Since 01 to 0.01 is required, the amount of carrageenan powder in the powder mix may be adjusted so as to be within this range when the liquid is added. Usually a moderate gelation rate,
From the viewpoint of solubility and the like, the content of the carrageenan powder is preferably 2.5 to 10% in the total weight of the powder mix.

Further, in the powder mix of the present invention, as other raw materials, sugar sweetener, non-sugar sweetener, powdered fruit juice, acidulant, vitamins, flavors, pigments, emulsifiers, oils and fats,
Powders such as milk powder, starch or processed products thereof may be appropriately selected and added. The particle size of the other raw materials is preferably close to the particle size distribution of the carrageenan powder in terms of uniform solubility and gelation.

Using the above-mentioned carrageenan powder and other raw materials, the powder mix of the present invention comprises, for example, a carrageenan powder having a particle size distribution adjusted by sieving, granulation and the like, and other raw material powders in a cross rotary mixer. It is obtained by powder mixing using a powder mixer such as a drum mixer. The powder mix produced as described above is preferably put into a container having a moisture barrier property and commercialized.

The above-mentioned powder mix can be easily made into a yogurt-like semi-solid melt by simply adding a liquid containing calcium and protein and stirring the mixture manually for 30 seconds to 2 minutes with a spoon, chopsticks or the like. Can be a cold dessert. Also, after stirring and cooling in a refrigerator for about 10 minutes to solidify, a solid dessert like Bavarois can be obtained.

Examples of the liquid containing calcium and protein which dissolves the powder mix include various dairy product-containing solutions in which milk, skim milk, soy milk and the like are dissolved, and these may be appropriately selected and used. . In addition, by changing the ratio of the powder mix and the liquid or changing the stirring time, it is possible to obtain a food having a desired hardness. By changing the combination of carrageenan powder and other raw materials, it can be used for various desserts such as yogurt-like desserts and bavarois, terrines, dips, baby foods and soups.

[0017]

As described above, the powder mix of the present invention is
Since the particle size distribution of carrageenan powder is adjusted, it can be added to a liquid such as cold milk and quickly dissolved without lumps by stirring with hand, thickening in a short time, such as yogurt-like desserts. It is possible to obtain a semi-liquid food or a gelled food. Moreover, various foods can be prepared by changing the stirring time, the mixing ratio of carrageenan powder, the particle size and the type of other raw materials. Further, since the carrageenan powder and other raw materials can be pulverized, the storability thereof is good, and desserts having various hardnesses according to tastes 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 5, Comparative Examples 1 to 3> Carrageenan powder having a particle size distribution shown in Table 1 was used to prepare a powder mix having the composition shown in Table 2. The preparation method was carried out by powder-mixing the carrageenan powder having each particle size distribution and another raw material (particle size 100 to 150 μm).

[0019]

[Table 1]

Next, add 150 ml of milk each containing 5 ° C.
20 g was dissolved and stirred, and the solubility at that time and the time (seconds) required for the powder mix to thicken and change into a yogurt-like dessert were confirmed as the time to reach a viscosity of 400 cps (5 ° C.). . The results are shown in Table 2.

[0021]

[Table 2]

From the above results, each of the powder mixes of Examples can be made into a yogurt-like semi-fluid dessert by quickly and uniformly dissolving without damaging when milk is added and stirred. It was On the other hand, the powder mix of Comparative Example was not preferable because it did not completely dissolve and became a lump even if milk was added and stirred, and it did not become a yogurt-like dessert.

Claims (1)

[Claims] 1. A powder mix containing carrageenan powder, wherein 50% by weight or more of the carrageenan powder has a particle size of 30 to 150 μm.