JPH07227242A - Powdery food raw material improved in appearance and texture - Google Patents
Powdery food raw material improved in appearance and textureInfo
- Publication number
- JPH07227242A JPH07227242A JP6043306A JP4330694A JPH07227242A JP H07227242 A JPH07227242 A JP H07227242A JP 6043306 A JP6043306 A JP 6043306A JP 4330694 A JP4330694 A JP 4330694A JP H07227242 A JPH07227242 A JP H07227242A
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- texture
- animal
- appearance
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は天然の果肉、果皮、畜肉
等の代わりに食品に添加し、これらと同等の外観・食感
を与えることのできる粉末食品素材に関し、更に詳しく
は膨潤化ゼラチンを含有する果汁及び/又は動植物エキ
ス類の乾燥粉末からなる粉末食品素材に関する。FIELD OF THE INVENTION The present invention relates to a powdered food material which can be added to foods in place of natural pulp, skin, livestock meat, etc. to give an appearance and texture equivalent to these, more specifically swollen gelatin. The present invention relates to a powdered food material comprising a dried powder of fruit juice and / or animal and plant extracts containing a.
【0002】[0002]
【従来の技術】食品に香気香味を賦与し、その嗜好性を
高めるために、果汁、動植物エキス類などをそのままあ
るいは粉末の形で添加することが一般的に行われてい
る。更に、動植物エキス類に加えて、天然の果肉、果
皮、畜肉等の乾燥物を食品に添加し、その嗜好性を高め
ることも一般的に行われている。しかしながら、上記し
た如き乾燥物は、大きさ、性状が不均一であり、また微
生物による汚染の問題もある。そこで、果汁、動植物エ
キス類などを含み、かつ天然の果肉、果皮、畜肉等の乾
燥物を添加する代わりにこれらと同等の外観・食感を与
えることのできる粉末食品素材が強く望まれている。2. Description of the Related Art In order to impart an aroma and flavor to food and enhance its palatability, it is common practice to add fruit juice, animal and plant extracts, etc., as they are or in the form of powder. Furthermore, in addition to animal and plant extracts, it is also common practice to add dried products such as natural pulp, skin, and meat to foods to enhance their palatability. However, the dried product as described above is not uniform in size and properties, and there is a problem of contamination with microorganisms. Therefore, there is a strong demand for a powdered food material containing fruit juice, animal and plant extracts, etc., and capable of giving an appearance and texture equivalent to those of natural pulp, skin, live meat, etc. instead of adding a dried product. .
【0003】かかる食品素材に関して従来から種々の提
案がなされている。例えば、スパイス類等の香味剤をア
ルファー化した穀物固形体と水とからなる混合物中に分
散させたのち、固化・粉砕することにより、調節された
香味発散性と非吸湿性を賦与した人工香味粒子の提案
(特開昭50−42072号公報)、柑橘類の鮮果搾り
汁に吸着、コーティング剤として加水分解澱粉、アルフ
ァー化澱粉、酵素デキストリン、微生物等より選ばれた
少なくとも1種添加して凍結乾燥し、風味の保持安定化
を行う方法(特開昭53−81655号公報)、濃縮果
汁、微結晶セルロース、多糖類、単糖・2糖などの炭水
化物およびその他の添加物を含有する固形状組成物(特
公昭61−65号公報)、2〜35%の脱脂粉乳、20
〜75%の糖、10〜30%の脂肪、2%のゼラチン、
3%の水、0.5〜30%の香味物質等を含有する粒状
香味料(特公表昭61−501491号公報)、乾燥又
は乾燥前の野菜又は果物とコンニャクゼリーを混合・乾
燥することにより得られる乾燥野菜又は乾燥果物(特開
平2−57141号公報)、20重量%以上のゼラチン
と重量比でゼラチン100に対し30〜100の割合の
グリセリンを含有するゴム弾性を備えたゼラチン組成物
(特公平5−16820号公報)などが提案されてい
る。Various proposals have been made for such food materials. For example, spices and other flavoring agents are dispersed in a mixture consisting of pregelatinized grain solids and water, and then solidified and crushed to give a controlled flavor emanation and non-hygroscopic artificial flavor. Proposal of particles (Japanese Unexamined Patent Publication No. 50-42072), adsorption to fresh juice of citrus fruits, addition of at least one selected from hydrolyzed starch, pregelatinized starch, enzyme dextrin, microorganisms etc. as a coating agent, and freeze-drying And a method for stabilizing and maintaining the flavor (Japanese Patent Laid-Open No. 53-81655), a solid composition containing concentrated juice, microcrystalline cellulose, polysaccharides, carbohydrates such as monosaccharides and disaccharides, and other additives. (Japanese Patent Publication No. 61-65), non-fat dry milk of 2 to 35%, 20
~ 75% sugar, 10-30% fat, 2% gelatin,
By mixing and drying 3% water, a granular flavoring agent containing 0.5 to 30% of a flavoring substance, etc. (Japanese Patent Publication No. 61-501491), dried or pre-dried vegetables or fruits and konjak jelly. The obtained dried vegetables or fruits (JP-A-2-57141), a gelatin composition having rubber elasticity containing 20% by weight or more of gelatin and 30 to 100 of glycerin in a weight ratio of 100 to 100% gelatin ( Japanese Patent Publication No. 5-16820) is proposed.
【0004】しかしながら、例えばスパイス類等の固形
の香味剤をアルファー化した穀物固形体と水とからなる
混合物中に分散させたのち、固化・粉砕したものは、不
溶性澱粉粒子の周囲にゲルにより香味剤が分散保持され
たものであり、視覚的魅力は有するが香味の保持能力と
噛み心地は欠如しており、また存在する不溶性澱粉粒子
はむしろ食感において違和感を伴う欠点を有する。ま
た、例えば柑橘類の鮮果搾り汁を加水分解澱粉、アルフ
ァー化澱粉、酵素デキストリンと混合し、凍結乾燥した
ものは、香気香味は安定に保持されるものの、得られる
粉末はポーラスな簡単に押し潰すことができる程度のも
のであり、食品に添加する際の外観・食感の改善は行え
ないという欠点がある。さらに、例えば濃縮果汁、微結
晶セルロース、多糖類、単糖・2糖などの炭水化物等を
添加した固形状組成物は、分散、崩壊性が良好なもので
あり外観・食感の改善を目的とした提案ではない。However, a solid flavoring agent such as spices is dispersed in a mixture consisting of pregelatinized grain solids and water, which is then solidified and pulverized to give a flavor around the insoluble starch particles by gel. The agent is dispersed and retained, has visual appeal but lacks flavor retaining ability and chewing comfort, and the insoluble starch particles present have the drawback that the texture is rather unnatural. Also, for example, fresh citrus juice is mixed with hydrolyzed starch, pregelatinized starch, enzyme dextrin, and freeze-dried, while the aroma and flavor are stably retained, but the obtained powder is porous and easily crushed. However, there is a drawback that the appearance and texture when added to food cannot be improved. Further, for example, a solid composition containing concentrated juice, microcrystalline cellulose, polysaccharides, carbohydrates such as monosaccharides and disaccharides has good dispersibility and disintegration, and is aimed at improving appearance and texture. It is not a proposal made.
【0005】一方、例えば2〜35%の脱脂粉乳、20
〜75%の糖、10〜30%の脂肪、2%のゼラチン、
3%の水、0.5〜30%の香味物質等を含有する粒状
香味料は、視覚的には認知できるものの、ゼラチンを完
全に溶解させた水溶液の形で使用され、かつまたゼラチ
ンの使用量も2%と少ないため組織が脆弱で食感の改善
を目的としたものでなく、また、例えば野菜又は果物と
コンニャクゼリーを混合・乾燥することにより得られる
乾燥野菜又は乾燥果物は、コンニャクゼリーにより湿潤
感と保存性は賦与されるものの乾燥により野菜、果物が
本来もつ良好な食感は損なわれるという欠点があり、さ
らに20重量%以上のゼラチンと重量比でゼラチン10
0に対し30〜100の割合のグリセリンを含有するゼ
ラチン組成物は、ゼラチンを膨潤させ、加熱溶解した後
ゲル化したものであり、その性状もゴム状弾性を有して
おり、果肉、果皮、畜肉等の天然の固形物が持つデリケ
ートな食感は得られないという欠点がある、など解決す
べき多くの問題がある。On the other hand, for example, 2 to 35% skim milk powder, 20
~ 75% sugar, 10-30% fat, 2% gelatin,
A granular flavoring agent containing 3% water, 0.5 to 30% of a flavor substance, etc. is visually perceptible, but is used in the form of an aqueous solution in which gelatin is completely dissolved, and also the use of gelatin. Since the amount is as small as 2%, the tissue is fragile and it is not intended to improve the texture. For example, dried vegetables or dried fruits obtained by mixing and drying konjac jelly are konjac jelly. Although it imparts a moist feel and storability, it has the drawback that the good texture inherent to vegetables and fruits is impaired by drying. Furthermore, gelatin of 20% by weight or more and gelatin 10% by weight are used.
A gelatin composition containing glycerin in a ratio of 30 to 100 with respect to 0 is gelatinized by swelling, heating and dissolving gelatin, and also has rubber-like elasticity in its properties, such as pulp, peel, There are many problems to be solved, such as the drawback that the delicate texture of natural solid matter such as meat cannot be obtained.
【0006】[0006]
【発明が解決しようとする課題】本発明の目的は、天然
の果肉、果皮、畜肉等と同等の外観・食感を与えるとと
もに、果汁及び/又は動植物エキス類の香気香味を強調
することができる消費者への訴求効果の高い粉末食品素
材を提供することである。The object of the present invention is to give an appearance and texture equivalent to those of natural pulp, skin, meat, etc., and to emphasize the aroma and flavor of fruit juice and / or animal and plant extracts. The purpose of the present invention is to provide a powdered food material that is highly appealing to consumers.
【0007】[0007]
【課題を解決するための手段】本発明者らは、従来提案
された食品素材がもつ上記の如き多くの欠点を解決する
ために鋭意研究を行った。その結果、今回驚くべきこと
に、果汁及び/又は動植物エキス類に粉末ゼラチンを添
加し、水分含量および加熱温度をゼラチンが膨潤するが
溶解しないような条件で混合し、乾燥・粉砕することに
より、果汁及び/又は動植物エキス類を添加したことが
外観において容易にわかり、かつ咀嚼時の食感が果肉、
畜肉、植物体等の天然の素材を噛んだ感触に近く、味覚
的にもジューシーな食品素材が得られることを見いだし
本発明を完成するに至った。[Means for Solving the Problems] The present inventors have conducted extensive studies in order to solve the above-mentioned many drawbacks of the conventionally proposed food materials. As a result, surprisingly this time, by adding powdered gelatin to fruit juice and / or animal and plant extracts, mixing the water content and heating temperature under conditions such that gelatin swells but does not dissolve, and dry and pulverize It is easy to see in the appearance that fruit juice and / or animal / plant extracts have been added, and the texture when chewing is
The present invention has been completed by finding that a food material that is close to the feel of chewing natural materials such as meat and plants and that is juicy in taste can be obtained.
【0008】かくして、本発明は、膨潤化ゼラチンを含
有する果汁及び/又は動植物エキス類の乾燥粉末からな
ることを特徴とする、明瞭な外観と飲食時の良好な食感
とを有する粉末食品素材を提供するものである。Thus, the present invention comprises a powdered food material having a clear appearance and a good texture during eating and drinking, which is characterized by comprising a dried powder of fruit juice and / or animal or plant extracts containing swollen gelatin. Is provided.
【0009】以下、本発明の粉末食品素材について更に
詳細に説明する。The powder food material of the present invention will be described in more detail below.
【0010】ゼラチンは、一般に、動物の骨、軟骨、靭
帯、皮膚、または魚の鱗などに含まれるコラーゲンを原
料として、飽和石灰水への浸漬、水洗、酸による中和等
の処理を経て、熱水抽出・乾燥することにより得られ
る。本発明において使用するゼラチンは、その原料の種
類やそのゲル強度等は特に制限はなく、任意のものを使
用することができる。また、ゼラチンの性状としては薄
片、フレーク状、粉末状、粒状のものがあり、本発明に
おいてはこれらの中から使用目的に応じて適宜使い分け
ることができる。通常、粒状のものは加工が容易であ
り、得られる乾燥品も均一であり、粒状ゼラチンの粒度
と膨潤化の条件を変えることにより、種々の大きさの乾
燥品が得られ易く、したがって、食品に添加する際に噛
み心地等の食感の調整も容易で良好である。また、粒状
のゼラチンは、チューインガムなどその製造の際に高い
圧力、剪断応力が加わる食品に添加した場合にも、その
外形がよく残り好適である。かくして本発明で用いる粒
状ゼラチンは、一般に平均粒径が0.5mm〜8mm、
好ましくは2mm〜5mmの範囲内にある粒状のものが
適している。Gelatin is generally made of collagen contained in animal bones, cartilage, ligaments, skin, fish scales, etc. as a raw material, and is subjected to treatments such as immersion in saturated lime water, washing with water, neutralization with acid, and the like. Obtained by water extraction and drying. The gelatin used in the present invention is not particularly limited in kind of raw material and gel strength thereof, and any gelatin can be used. The gelatin may be in the form of flakes, flakes, powders, or granules, and in the present invention, these may be appropriately selected depending on the purpose of use. Usually, granular products are easy to process, and the obtained dried products are uniform, and it is easy to obtain dried products of various sizes by changing the particle size of the granular gelatin and the conditions for swelling. It is also easy and favorable to adjust the texture such as chewing comfort when added to. Further, the granular gelatin has a good outer shape and is suitable even when it is added to food such as chewing gum to which high pressure and shear stress are applied during its production. Thus, the granular gelatin used in the present invention generally has an average particle size of 0.5 mm to 8 mm,
Granular particles within the range of 2 mm to 5 mm are suitable.
【0011】ゼラチンの使用量は、厳密に制限されるも
のではなく、食品素材の用途に応じて変えることができ
るが、一般的には、原料全体の固形分の10%以上、好
ましくは25%以上の範囲内を例示することができる。The amount of gelatin used is not strictly limited and can be changed depending on the use of the food material, but generally 10% or more, preferably 25% or more of the solid content of the whole raw material is used. The above range can be illustrated.
【0012】前述したとおり、本発明は、以上に述べた
ごときゼラチンに果汁及び/又は動植物エキス類を添加
し、ゼラチンが膨潤するが溶解しないような条件で混合
し、乾燥・粉砕する点に大きな特徴を有するものであ
る。As described above, the present invention is largely characterized in that fruit juice and / or animal and plant extracts are added to gelatin as described above, and the mixture is mixed and dried and crushed under conditions such that gelatin swells but does not dissolve. It has characteristics.
【0013】ゼラチンの膨潤化の第1の条件として水分
含量が重要である。通常、ゼラチンは水分含量が80〜
90%と多い場合に、約40℃以上、より一般的には約
60℃以上の温度に加熱すると完全に溶解し、その溶液
を冷却するとゲル化して固化する性質があるが、水分含
量が少ない場合あるいは温度が低い場合には、水を吸収
し、やや軟化した状態、いわゆる膨潤化がおこり、ゲル
にはならない。The water content is important as the first condition for swelling gelatin. Usually, gelatin has a water content of 80-
When it is as high as 90%, it has the property of being completely dissolved when heated to a temperature of about 40 ° C or higher, more generally about 60 ° C or higher, and gelating and solidifying when the solution is cooled, but the water content is low. In some cases or when the temperature is low, water is absorbed and a slightly softened state, that is, so-called swelling occurs, and gelation does not occur.
【0014】ゼラチンの膨潤化を行うためには、ゼラチ
ンに対し、原料全体の水の量の合計がゼラチン1重量部
に対し通常約0.1重量部〜約50重量部、好ましくは
約1重量部〜約20重量部の範囲内とすることが望まし
い。In order to swell gelatin, the total amount of water in the raw materials is usually about 0.1 to about 50 parts by weight, preferably about 1 part by weight, based on 1 part by weight of gelatin. It is desirable to be in the range of 1 part to about 20 parts by weight.
【0015】本発明で使用しうる果汁及び/又は動植物
エキス類としては、例えば、オレンジ、レモン、グレー
プフルーツ、アップル、パインアップル等の果汁類;セ
ージ、ローズマリー、ハッカ、シソ、バジル、ショウ
ガ、わさび等のスパイスを、例えば水もしくは含水量約
10重量%以上のエタノール、グリセリン、プロピレン
グリコール等の水混和性有機溶剤を用いて抽出したスパ
イスエキス類;ごぼう、にんじん、ねぎ、玉ねぎ、キャ
ベツ等の生鮮野菜又はそれらの加熱調理品を前記と同様
の溶剤で抽出した野菜エキス類;畜肉、家禽類、魚介類
等の同様のエキス類及びこれらの任意の混合物を挙げる
ことができ、これらは一般的に30〜90重量%、特に
50〜70重量%の水分を含むことができる。Examples of fruit juices and / or animal and plant extracts that can be used in the present invention include fruit juices such as orange, lemon, grapefruit, apple and pineapple; sage, rosemary, peppermint, perilla, basil, ginger, wasabi. Spices extracted with water or a water-miscible organic solvent such as ethanol, glycerin, propylene glycol having a water content of about 10% by weight or more; fresh burdock root, carrot, onion, onion, cabbage, etc. Examples include vegetable extracts obtained by extracting vegetables or their cooked products with the same solvents as described above; similar extracts such as meat, poultry, and seafood, and any mixture thereof, and these are generally It may contain 30 to 90% by weight, especially 50 to 70% by weight of water.
【0016】上記した如き果汁及び/又は動植物エキス
類の使用量もまた厳密に制限されるものではなく、その
種類等に応じて変えうるが、一般的には固形分換算で使
用する原料全体の約5%〜約85%、好ましくは約20
%〜約60%の範囲内の使用量を例示することができ
る。The amount of the fruit juice and / or animal or plant extract as described above is not strictly limited, and may be changed according to the kind, but generally, the total amount of raw materials used in terms of solid content is About 5% to about 85%, preferably about 20
The amount used in the range of 60% to about 60% can be exemplified.
【0017】更に、例えば柑橘精油類、スパイスオレオ
レジン類、合成香料化合物、色素、ビタミン、抗酸化剤
及びこれらを適宜混合して得られる調合香料組成物、あ
るいはまた果汁粉末を製造する際に賦形剤として一般的
に使用されるグルコース、ショ糖、乳糖、デキストリ
ン、アルブミン、カルボキシメチルセルロース、可溶性
澱粉、カゼイン、アラビアガム等を前記果汁類、エキス
類と混合して使用することもできる。ゼラチンにこれら
の果汁及び/又は動植物エキス類を添加し、混合するこ
とにより、ゼラチンを膨潤化させる。Further, for example, citrus essential oils, spice oleoresin, synthetic fragrance compounds, pigments, vitamins, antioxidants and prepared fragrance compositions obtained by appropriately mixing these, or also when producing juice powder. Glucose, sucrose, lactose, dextrin, albumin, carboxymethylcellulose, soluble starch, casein, gum arabic and the like, which are commonly used as a shaping agent, can be used in combination with the fruit juices and extracts. These fruit juices and / or animal and plant extracts are added to gelatin and mixed to swell the gelatin.
【0018】ゼラチンの膨潤化の第2の条件としては加
熱温度が重要である。加熱温度としては一般に約20℃
〜約80℃、好ましくは約30℃〜約60℃の範囲内の
温度を挙げることができる。なお、加熱時間があまり長
くなり、例えば3時間以上になると、水分含量が比較的
多い場合には、ゼラチンが溶解するので、良好な膨潤化
が保たれる範囲内の時間で加熱、混合を行う必要があ
る。The heating temperature is important as the second condition for swelling gelatin. The heating temperature is generally about 20 ° C.
To about 80 ° C., preferably about 30 ° C. to about 60 ° C. When the heating time becomes too long, for example, 3 hours or more, the gelatin dissolves when the water content is relatively high, so heating and mixing are performed within a time period in which good swelling is maintained. There is a need.
【0019】上記した如き水分含量及び加熱温度条件で
ゼラチンと果汁、動植物エキス類との撹拌、混合を行う
と、ゼラチンはその表面および表面に近い内部は水をよ
く吸収し膨潤して軟化するが、中心部に向かうに従って
だんだん固くなる。これにより乾燥後、表面に近い部分
は組織的に柔らかく、中心部は適度な硬度を得ることが
でき、飲食時に良好な噛み心地のある食感を与えること
ができる。一方、ゼラチンと果汁、動植物エキス類を混
合する際に、表面付近は果汁、エキス類が十分浸透して
いるが、中心部に近づくに従ってその濃度が低くなり、
香気香味の濃度分布が生ずる。この濃度分布と次いで行
う乾燥の際の発泡の度合とにより、調製される食品素材
に香気香味の濃度の差を人為的に生じさせることがで
き、外観的な特徴を与えるとともに、天然の果実、魚
肉、畜肉を飲食する際に感ずるジューシーな天然感を与
えることが可能となる。When gelatin is stirred and mixed with fruit juice and animal / plant extracts under the water content and heating temperature conditions as described above, gelatin on the surface and inside close to the surface absorbs water well and swells to be softened. , It gets harder and harder toward the center. As a result, after drying, the portion close to the surface is structurally soft, the center portion can have an appropriate hardness, and a good chewy texture can be provided during eating and drinking. On the other hand, when gelatin is mixed with fruit juice and animal and plant extracts, the fruit juice and extracts are sufficiently permeated in the vicinity of the surface, but the concentration becomes lower as it approaches the center,
An aroma and flavor concentration distribution occurs. By this concentration distribution and the degree of foaming at the time of subsequent drying, it is possible to artificially cause a difference in the concentration of aroma and flavor in the food material to be prepared, which gives an appearance characteristic and natural fruit, It is possible to give a juicy natural feeling that is felt when eating and eating fish meat and meat.
【0020】以上の如く膨潤化処理されたゼラチンと果
汁及び/又は動植物エキス類との混合物は、次いで乾
燥、粉砕される。乾燥方法は、特に限定されるものでは
なく、食品製造で用いられる乾燥法であればよいが、通
常、真空乾燥、ドラム乾燥、マイクロウェーブ乾燥など
が用いられる。また、乾燥条件は特に制限されるもので
なく、添加した果汁、動植物エキス類およびゼラチン等
の香気香味が著しく劣化、変質しない範囲内の加熱温
度、加熱時間であればよい。粉砕はハンマーミル、フェ
ザーミル等、食品製造で用いられる一般的な粉砕機を用
いて行うことができる。粉砕後の形状の調整は粉砕を行
う乾燥物の状態、粉砕に用いる装置、粉砕時間を組み合
わせることにより、目的とする外観および食感に応じて
適宜行うことができるが、粒状ゼラチンを使用した場合
は平均粒径が0.5mm〜10mm、好ましくは2mm
〜7mmの範囲内にある粒状のものを得ることができ
る。さらに、粒径をそろえたい場合には振動篩等の分級
装置を用い、所望の範囲の粒子を得ることも可能であ
る。The mixture of gelatin thus swelled and fruit juice and / or animal and plant extracts is then dried and ground. The drying method is not particularly limited and may be any drying method used in food production, but vacuum drying, drum drying, microwave drying and the like are usually used. The drying conditions are not particularly limited, and may be any heating temperature and heating time within a range that does not significantly deteriorate or deteriorate the aroma and flavor of added fruit juice, animal and plant extracts, gelatin, and the like. Pulverization can be performed using a general pulverizer used in food production, such as a hammer mill and a feather mill. The shape after crushing can be adjusted appropriately depending on the desired appearance and texture by combining the state of the dried product to be crushed, the apparatus used for crushing, and the crushing time. Has an average particle size of 0.5 mm to 10 mm, preferably 2 mm
Granules in the range of ~ 7 mm can be obtained. Further, when it is desired to make the particle sizes uniform, it is possible to obtain particles in a desired range by using a classifying device such as a vibrating screen.
【0021】本発明の粉末食品素材の調製法の好ましい
一実施態様を例示すれば、まず前記した如き果汁及び/
又は動植物エキス類(ただし、水分含量約50〜約70
%)1重量部に対し、デキストリン約0.2〜約0.5
重量部を加熱溶解し、これを約35〜約45℃に冷却す
る。次に、粉末ゼラチン約0.2〜約0.4重量部を添
加し、約30〜約120分間撹拌を行った後、真空乾
燥、ドラム乾燥、マイクロウェーブ乾燥等により乾燥
後、ハンマーミルを用いて粉砕し、振動篩を用いて2〜
5mmの範囲を分け取り、果汁及び/又は動植物エキス
類を含有し、外観、食感の改善された粉末食品素材を得
ることができる。A preferred embodiment of the method for preparing a powdered food material of the present invention will be illustrated. First, the fruit juice and / or
Or animal and plant extracts (however, the water content is about 50 to about 70)
%) 1 part by weight of dextrin about 0.2 to about 0.5.
Part by weight is melted by heating and cooled to about 35 to about 45 ° C. Next, about 0.2 to about 0.4 part by weight of powdered gelatin is added, stirred for about 30 to about 120 minutes, dried by vacuum drying, drum drying, microwave drying, etc., and then using a hammer mill. Crushed with a vibrating screen
It is possible to obtain a powdered food material containing a fruit juice and / or an animal or plant extract and having an improved appearance and texture by separating a range of 5 mm.
【0022】本発明の粉末食品素材は、例えば、アイス
クリーム類、シャーベット類、アイスキャンディーのご
とき冷菓類;和洋菓子類、ジャム類、チューインガム
類、パン類、和風スープ類、洋風スープ類;各種インス
タント食品類、各種スナック食品類などに適当量を添加
してそのユニークな香気香味、食感、外観が付与された
飲食品類を提供することができる。The powdered food material of the present invention includes, for example, frozen desserts such as ice creams, sorbets and popsicles; Japanese and Western sweets, jams, chewing gums, breads, Japanese soups, Western soups; various instants. By adding an appropriate amount to foods, various snack foods, etc., it is possible to provide foods and drinks having a unique aroma and flavor, texture and appearance.
【0023】次に、実施例を挙げて本発明の態様をさら
に具体的に説明する。Next, the embodiments of the present invention will be described more specifically with reference to examples.
【0024】[0024]
実施例1 オレンジ果汁1000g(Bx.40)にデキストリン
400gを添加し、60〜70℃で溶解した後40℃ま
で冷却した。これに粉末ゼラチン(3mm〜5mm)3
00gを添加し、40〜45℃に保ちながら60分間撹
拌することにより膨潤化を行う。膨潤化したゼラチンを
含む流動性の低下した粘稠な混合物を真空乾燥機(共和
真空製)を用い、棚温60℃で15時間乾燥し、ミキサ
ーにより粉砕し、オレンジ果汁粉末1030gを得た
(本発明品1)。Example 1 400 g of dextrin was added to 1000 g (Bx.40) of orange juice, dissolved at 60 to 70 ° C, and then cooled to 40 ° C. Powdered gelatin (3mm-5mm) 3
Swelling is performed by adding 00 g and stirring for 60 minutes while maintaining the temperature at 40 to 45 ° C. The viscous mixture containing swollen gelatin and having low fluidity was dried at a shelf temperature of 60 ° C. for 15 hours using a vacuum dryer (manufactured by Kyowa Vacuum Co., Ltd.) and ground with a mixer to obtain 1030 g of orange juice powder ( Invention product 1).
【0025】比較例1 オレンジ果汁1000g(Bx.40)にデキストリン
400gおよび水2000gを添加し、60〜70℃で
溶解した後40℃まで冷却した。これに粉末ゼラチン
(3mm〜5mm)300gを添加し、70〜80℃に
保ちながら60分間撹拌することにより、ゼラチンを完
全に溶解する。これを真空乾燥機(共和真空製)を用
い、棚温60℃で15時間乾燥し、ミキサーにより粉砕
し、オレンジ果汁粉末1030gを得た(比較品1)。Comparative Example 1 400 g of dextrin and 2000 g of water were added to 1000 g of orange juice (Bx.40), dissolved at 60 to 70 ° C., and then cooled to 40 ° C. To this, 300 g of powdered gelatin (3 mm to 5 mm) was added, and the mixture was stirred for 60 minutes while maintaining the temperature at 70 to 80 ° C. to completely dissolve the gelatin. This was dried at a shelf temperature of 60 ° C. for 15 hours using a vacuum dryer (Kyowa Vacuum Co., Ltd.) and pulverized with a mixer to obtain 1030 g of orange juice powder (Comparative Product 1).
【0026】実施例2及び比較例2 チューイングキャンディーの製造法 下記配合処方によりチューイングキャンディーを調製し
た。Example 2 and Comparative Example 2 Method for producing chewing candy A chewing candy was prepared according to the following formulation.
【0027】配合処方:原 料 配 合 量 1. グラニュー糖 400.0g 2. 水 150.0g 3. 水飴(BX85°,DE43) 550.0g 4. 乳化剤 3.0g 5. 植物性硬化油 80.0g 6. ゼラチン 16.0g 7. 水 24.0g 8. クエン酸 8.0g 9. オレンジ果汁粉末 50.0g 製法:グラニュー糖400gに水150gを加え、11
0℃まで加熱して完全に溶解し、さらに水飴550gを
加えて溶解した。これに乳化剤3gを植物硬化油80g
に溶解したものを添加し、撹拌混合後約130℃まで煮
詰め、チューイングキャンディーベースを調製した。こ
れを約60〜約70℃に保温したニーダーに入れ、水2
4gにゼラチン16gを溶解したものを加え、良く混捏
し、結晶化を行わせしめる。さらに、クエン酸8gおよ
び実施例1および比較例1のオレンジ果汁粉末を添加
し、良く混捏する。冷却後、成型、切断し、チューイン
グキャンディーを調製した(実施例2及び比較例2)。[0027] Formulation: raw materials distribution total amount 1. Granulated sugar 400.0 g 2. Water 150.0 g 3. Starch syrup (BX85 °, DE43) 550.0g 4. Emulsifier 3.0 g 5. Hydrogenated vegetable oil 80.0 g 6. Gelatin 16.0 g 7. Water 24.0 g 8. Citric acid 8.0 g 9. Orange juice powder 50.0g Manufacturing method: Add 150g of water to 400g of granulated sugar,
It was heated to 0 ° C. and completely dissolved, and 550 g of starch syrup was further added and dissolved. 80g of hydrogenated vegetable oil with 3g of emulsifier
After being mixed with stirring, the mixture was boiled down to about 130 ° C. to prepare a chewing candy base. Put this in a kneader kept at about 60 to about 70 ℃, water 2
A solution obtained by dissolving 16 g of gelatin in 4 g is added and kneaded well to cause crystallization. Further, 8 g of citric acid and the orange juice powders of Example 1 and Comparative Example 1 are added and kneaded well. After cooling, the product was molded and cut to prepare chewing candy (Example 2 and Comparative Example 2).
【0028】評価:実施例1のオレンジ果汁粉末を添加
した実施例2のチューイングキャンディーは、果汁粉末
の1mm〜3mm程度の粒子が基材中に適度に分布して
おり、外観的にも食欲をそそるうえに、噛んだとき果汁
感のあるオレンジの香気香味が口中一杯に広がるととも
に、オレンジの果皮、果肉を想起させる食感もあり、満
足感をも与えた。これに対し、比較例1のオレンジ果汁
粉末を添加した比較例2のチューイングキャンディー
は、果汁粉末が微粉末となり、基材中に均一に分布して
おり、その結果、外観、食感上の特徴がなく、新鮮な驚
きに欠けた。Evaluation: In the chewing candy of Example 2 to which the orange juice powder of Example 1 was added, particles of about 1 mm to 3 mm of the juice powder were appropriately distributed in the base material, and the appetite was also visually appealing. In addition, the aroma and flavor of orange, which has a fruity sensation when chewed, spread throughout the mouth, and the texture of the skin and flesh of the orange evoked a satisfying feeling. On the other hand, in the chewing candy of Comparative Example 2 to which the orange juice powder of Comparative Example 1 was added, the fruit juice powder was a fine powder and was uniformly distributed in the base material, and as a result, the appearance and texture characteristics were improved. And lacked a fresh surprise.
【0029】実施例3 チキンエキス1500g(固形分30%)に乳糖200
gを添加し、60〜70℃で溶解した後、40℃まで冷
却した。これに粉末ゼラチン(2mm〜4mm)450
gを添加し、40〜45℃に保ちながら30分間撹拌す
ることにより、膨潤化を行う。これを真空乾燥機(共和
真空製)を用い、棚温60℃で15時間乾燥し、ミキサ
ーにより粉砕し、チキンエキス粉末1025gを得た
(本発明品2)。Example 3 1500 g of chicken extract (30% solid content) and 200 lactose
After adding g and melt | dissolving at 60-70 degreeC, it cooled to 40 degreeC. Powdered gelatin (2mm-4mm) 450
Swelling is performed by adding g and stirring for 30 minutes while maintaining the temperature at 40 to 45 ° C. This was dried for 15 hours at a shelf temperature of 60 ° C. using a vacuum dryer (manufactured by Kyowa Vacuum) and ground with a mixer to obtain 1025 g of chicken extract powder (product 2 of the present invention).
【0030】比較例3 チキンエキス1500g(固形分30%)に乳糖200
gおよび水2000gを添加し、60〜70℃で溶解し
た後、40℃まで冷却した。これに粉末ゼラチン(2m
m〜4mm)450gを添加し、70〜80℃に保ちな
がら60分間撹拌することにより、ゼラチンを完全に溶
解する。これを真空乾燥機(共和真空製)を用い、棚温
60℃で15時間乾燥し、ミキサーにより粉砕し、チキ
ンエキス粉末1050gを得た(比較品2)。Comparative Example 3 1500 g of chicken extract (30% solid content) and 200 g of lactose
g and 2000 g of water were added, the mixture was dissolved at 60 to 70 ° C., and then cooled to 40 ° C. Powdered gelatin (2m
m-4 mm) (450 g) is added, and the mixture is stirred for 60 minutes while maintaining the temperature at 70-80 ° C to completely dissolve the gelatin. This was dried for 15 hours at a shelf temperature of 60 ° C. using a vacuum dryer (manufactured by Kyowa Vacuum) and ground with a mixer to obtain 1050 g of chicken extract powder (Comparative Product 2).
【0031】評価:市販のチキンコンソメ5gを100
0gの熱水に溶解後、その200gに実施例3および比
較例3で得られたチキンエキス粉末2gを添加し、官能
評価を行った。実施例3のチキンエキス粉末を添加した
ものは、チキンの持つ豊潤な風味、旨味が良くでて、ス
ープ中に浮遊する膨潤化ゼラチンの粒子は、飲食時に適
度に歯ごたえのある食感と濃厚感を与え、食欲をそそっ
た。これに対し、比較例3のチキンエキス粉末を添加し
たものは、風味の増強は確かに認められるものの、平凡
であり、粉末も短時間のうちに溶解し、外観上の特徴も
なかった。Evaluation: 100 g of commercially available chicken consomme (5 g)
After being dissolved in 0 g of hot water, 2 g of the chicken extract powder obtained in Example 3 and Comparative Example 3 was added to 200 g thereof, and sensory evaluation was performed. The chicken extract powder of Example 3 was added to the rich flavor and taste of chicken, and the swollen gelatin particles floating in the soup had a moderately chewy texture and a thick texture during eating and drinking. Gave an appetite. On the other hand, although the chicken extract powder of Comparative Example 3 was added, the flavor enhancement was certainly observed, but it was mediocre, and the powder also dissolved in a short time and had no appearance feature.
【0032】実施例4 昆布エキス750g(Bx.40)、鰹エキス20g、
グルタミン酸ナトリウム20g、食塩20gおよびデキ
ストリン400gを添加し、60〜70℃で溶解した後
40℃まで冷却した。これにフレーク状ゼラチン(厚さ
約1mm)300gを添加し、40〜45℃に保ちなが
ら60分間撹拌することにより、膨潤化を行う。膨潤化
したゼラチンを含む流動性の低下した粘稠な混合物を真
空乾燥機(共和真空製)を用い、棚温60℃で15時間
乾燥し、ミキサーにより粉砕し、和風だし風味の昆布様
乾燥物1030gを得た(本発明品3)。Example 4 Kelp extract 750 g (Bx.40), bonito extract 20 g,
Sodium glutamate (20 g), common salt (20 g) and dextrin (400 g) were added, dissolved at 60 to 70 ° C, and then cooled to 40 ° C. 300 g of flaky gelatin (thickness: about 1 mm) is added to this, and it is swelled by stirring for 60 minutes while maintaining at 40 to 45 ° C. A viscous mixture containing swollen gelatin and having low fluidity is dried at a shelf temperature of 60 ° C for 15 hours using a vacuum dryer (manufactured by Kyowa Vacuum), crushed with a mixer, and a Japanese-style dashi-flavored kelp-like dried product is obtained. 1030 g was obtained (invention product 3).
【0033】比較例4 昆布エキス750g(Bx.40)、鰹エキス20g、
グルタミン酸ナトリウム20g、食塩20g、デキスト
リン400gおよび水3000gを添加し、60〜70
℃で完全に溶解した後40℃まで冷却した。これにフレ
ーク状ゼラチン(厚さ約1mm)300gを添加し、7
0〜80℃に保ちながら60分間撹拌することにより、
ゼラチンを完全に溶解する。これを真空乾燥機(共和真
空製)を用い、棚温60℃で15時間乾燥し、ミキサー
により粉砕し、和風だし風味の昆布様乾燥物1030g
を得た(比較品3)。Comparative Example 4 Kelp extract 750 g (Bx.40), bonito extract 20 g,
20 g of sodium glutamate, 20 g of salt, 400 g of dextrin and 3000 g of water are added, and the mixture is added to 60-70.
After completely dissolving at ℃, it was cooled to 40 ℃. 300 g of flaky gelatin (thickness about 1 mm) was added to this, and
By stirring for 60 minutes while maintaining at 0 to 80 ° C,
Dissolve the gelatin completely. Using a vacuum dryer (manufactured by Kyowa Vacuum Co., Ltd.), it was dried at a shelf temperature of 60 ° C for 15 hours, crushed with a mixer, and dried with a Japanese-style kelp-like dried product 1030 g.
Was obtained (Comparative product 3).
【0034】実施例5および比較例5 昆布様乾燥物入りお茶漬けのりの製造法 下記配合処方により昆布様乾燥物入りお茶漬けのりを調
製した。Example 5 and Comparative Example 5 Production Method of Ochazuke Nori Paste Containing Kombu-like Dried Material Ochazuke Nori paste containing kelp-like dried material was prepared according to the following formulation.
【0035】配合処方:原 料 配 合 量 1. あられ 2.5g 2. の り 1.2g 3. 昆布様乾燥物 2.0g 4. 食 塩 3.3g 5. MSG 0.5g 6. 核酸系調味料 0.1g 7. 茶 粉 0.4g 製法:4〜7の原料を良く混合し、これに1〜3の原料
を加え、さらに混合する。実施例4の昆布様乾燥物を添
加し、実施例5のお茶漬けのりを、比較例4の昆布様乾
燥物を添加し、比較例5のお茶漬けのりをそれぞれ調製
した。[0035] Formulation: raw materials distribution total amount 1. Hail 2.5g 2. Nori 1.2g 3. Kelp-like dried product 2.0 g 4. Food salt 3.3 g 5. MSG 0.5 g 6. Nucleic acid-based seasoning 0.1 g 7. Tea powder 0.4 g Manufacturing method: The raw materials of 4 to 7 are mixed well, the raw materials of 1 to 3 are added thereto, and further mixed. The dried kelp-like product of Example 4 was added, and the dried kelp-like paste of Comparative Example 4 was added to prepare the dried kelp-like paste of Comparative Example 5, respectively.
【0036】評価:炊き立ての米飯の適当量を椀に取
り、上記した如き処方により調製した、昆布様乾燥物入
りお茶漬けのり10gを添加し、十分な熱水を注ぐ。官
能評価の結果、実施例4の昆布様乾燥物を添加した実施
例5のお茶漬けのりは、和風だしの深い味わいととも
に、フレーク状のゼラチンが浮遊し、昆布のプリプリと
した食感を思わせる感覚がその他の内容物と不思議と良
く調和が取れ、良好であった。これに対し、比較例4の
昆布様乾燥物を添加した比較例5のお茶漬けのりは、全
体を緑色に着色したような外観を与え、呈味もバランス
が悪く、ぼやけていた。Evaluation: An appropriate amount of freshly cooked cooked rice is placed in a bowl, 10 g of Ochazuke seaweed containing a kelp-like dried product prepared by the above-described formulation is added, and sufficient hot water is poured. As a result of the sensory evaluation, the ochazuke seaweed paste of Example 5 to which the dried kelp-like product of Example 4 was added had a deep taste of Japanese-style dashi, and flaky gelatin floated to give a sensation of the kelp's pre-prepared texture. Was in good harmony with the other contents and mysteriously good. On the other hand, the Ochazuke seaweed paste of Comparative Example 5, to which the dried kelp-like product of Comparative Example 4 was added, had an appearance as if the whole was colored in green, and the taste was unbalanced and blurred.
【0037】[0037]
【発明の効果】本発明によれば、飲食時に外観・食感の
両方において果肉、果皮、畜肉等の天然の固形物があた
かも添加されていると感じられ、かつまた天然のエキス
感を強調することのできる粉末食品素材が得られ、飲食
品等、広い分野への用途が開けるなど極めて有用であ
る。EFFECTS OF THE INVENTION According to the present invention, it is felt that natural solid substances such as pulp, skin, and meat are added as they are, both in appearance and texture during eating and drinking, and the natural extract feeling is emphasized. A powdery food material that can be obtained is obtained, and it is extremely useful because it can be used in a wide variety of fields such as food and drink.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 FI 技術表示箇所 A23L 1/40 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI technical display area A23L 1/40
Claims (2)
は動植物エキスの乾燥粉末からなることを特徴とする粉
末食品素材。1. A powdered food material comprising a dried powder of fruit juice and / or animal or plant extract containing swollen gelatin.
(W/W)以上である請求項1記載の粉末食品素材。2. The content of gelatin is 10% of the total solid content.
(W / W) or more, The powder food material of Claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP04330694A JP3157379B2 (en) | 1994-02-18 | 1994-02-18 | Powder food material with improved appearance and texture |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP04330694A JP3157379B2 (en) | 1994-02-18 | 1994-02-18 | Powder food material with improved appearance and texture |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07227242A true JPH07227242A (en) | 1995-08-29 |
JP3157379B2 JP3157379B2 (en) | 2001-04-16 |
Family
ID=12660116
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP04330694A Expired - Fee Related JP3157379B2 (en) | 1994-02-18 | 1994-02-18 | Powder food material with improved appearance and texture |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3157379B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020093699A (en) * | 2002-10-31 | 2002-12-16 | 허충 | Nature color chicken |
JP2010227051A (en) * | 2009-03-27 | 2010-10-14 | Nitta Gelatin Inc | Gel-like food and method for producing the same |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CA2624150A1 (en) * | 2005-09-30 | 2007-04-05 | Fei Chen | The use of phthalide derivatives |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020093699A (en) * | 2002-10-31 | 2002-12-16 | 허충 | Nature color chicken |
JP2010227051A (en) * | 2009-03-27 | 2010-10-14 | Nitta Gelatin Inc | Gel-like food and method for producing the same |
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JP3157379B2 (en) | 2001-04-16 |
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