JPH07227242A - Powdery food raw material improved in appearance and texture - Google Patents

Abstract

PURPOSE:To provide a powdery food raw material capable of imparting the same appearance and texture as those of natural fruit pericarps, meats, etc., and further capable of emphasizing the flavor and taste of an animal and plant extract, by drying and pulverizing a juice and/or an animal or plant extract which contain swellable gelatin. CONSTITUTION:A powdery food improved in appearance and texture is produced by adding powdery gelatin to a juice and/or an animal or plant extract, and subsequently drying and pulverizing the mixture under the conditions of a water content and a heating temperature wherein the gelatin is swollen but not dissolved. The food raw material having a chewing texture near to that of a natural food raw material such as a fruit pericarp or a meat and having a juicy taste on the palate is obtained.

Description

Detailed Description of the Invention

[0001]

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]

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. .

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.

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.

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]

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]

[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.

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.

The powder food material of the present invention will be described in more detail below.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Next, the embodiments of the present invention will be described more specifically with reference to examples.

[0024]

【Example】

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).

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).

Example 2 and Comparative Example 2 Method for producing chewing candy A chewing candy was prepared according to the following formulation.

[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).

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.

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).

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).

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.

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).

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).

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] 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.

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]

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.

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Claims (2)

[Claims] 1. A powdered food material comprising a dried powder of fruit juice and / or animal or plant extract containing swollen gelatin. 2. The content of gelatin is 10% of the total solid content.
(W / W) or more, The powder food material of Claim 1.