JPH07322832A - Production of powdery mix - Google Patents

Abstract

PURPOSE:To provide a method for production of a powdery mix capable of being readily dissolved without forming a massive material, increasing the viscosity in a short time and preparing a yogurt-like dessert or a gelled food only by adding liquid such as cold milk thereto and manually stirring the resultant mixture with a spoon, etc. CONSTITUTION:This method for production of a powdery mix is carried out by blending carageenan containing <=150mum particles in an amount of >=50wt.% with other raw materials, granulating the resultant mixture so as to have particle diameter of >=150mum according to the fluidized bed granulation method and subsequently drying it.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention provides a yogurt-like dessert in a short time simply by storing it in a powder state and dissolving it in a liquid containing calcium and protein such as milk at the time of eating and stirring. More specifically, the present invention relates to a method for producing a powder mix, and more specifically, it has excellent solubility in a liquid containing calcium and protein, such as milk, and also has a hardness of a preference of a consumer depending on a stirring time or a standing time. It relates to a method of making a powder mix that can be a 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 powdered dessert mix is a combination of a thickening agent such as gelatin, casein, and carrageenan, which are soluble in a liquid at low temperature, and a pregelatinized starch as a shape-maintaining agent, which is combined with sugar, powdered flavor, powdered pigment, It is manufactured by adding acidulant and mixing it with powder. 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, generally, 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 and 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 powdered dessert mix lacks the convenience as an instant dessert.

[0004] Therefore, as a type of dessert that can be easily obtained by simply stirring for a short time, a liquid dessert mix obtained by sealingly filling a retort pouch with a liquid mix containing pectin and sterilizing it is gaining popularity in the past few years. There is. This liquid dessert mix is a yogurt-like viscous semi-fluid dessert, which is obtained by pouring milk and stirring it to cause gelation by the reaction between pectin in the mix and calcium in milk. The liquid dessert mix is liquid because it allows a uniform gelling reaction between pectin and milk in a short time and because fruit pulp is added to the dessert. However, since the liquid dessert mix needs to be sterilized by retort in order to improve the storage stability, there are problems that a retort odor is generated and the cost becomes higher than that of powder. Further, once the liquid dessert mix is opened, it has poor storability, and therefore the entire amount must be 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 rapidly dissolve in a cold liquid and to gently agitate it by hand for a short time. A yogurt-like dessert can be obtained with, and a powder that can be eaten with a desired hardness while enjoying the changes in its physical properties so that it can be transformed into a bavarois-like solid dessert by simply cooling it for a short time. Providing a recipe for the mix.

[0006]

The above-mentioned object is a method for producing a powder mix containing carrageenan, in which carrageenan having a particle size of 50% by weight or more and 150 μm or less is mixed with other raw materials, This is accomplished by a method for producing a powder mix, which comprises granulating the mixture into particles having a particle size of 150 μm or more by fluidized bed granulation and then drying the granules.

That is, the present inventors have proposed a method for preparing a powder mix without using pregelatinized starch, which easily causes lumps, and pectin, which needs to be water-solubilized in advance for a gelation reaction in a short time. Study was carried out. Then, paying attention to carrageenan mainly composed of lambda carrageenan, which dissolves in cold water, and to achieve uniform solubility and gelation in a short time by using this, granulate and granulate. It was thought that it would be less likely to become lumps, and a study was conducted.When preparing a powder mix containing carrageenan mainly composed of lambda carrageenan, when the carrageenan was granulated with other raw materials in a fluidized bed, Granules that are extremely porous and highly water-permeable can be obtained, and when these granules are mixed with a cold liquid such as milk, they quickly and uniformly dissolve without lumps, and can be loosened manually with a spoon. The present inventors have found that stirring can change a dessert having a desired hardness in a short time, and arrived at the present invention.

Next, the present invention will be described in detail. The powder mix according to the present invention comprises carrageenan and other raw materials. In the present invention, carrageenan is mainly composed of lambda carrageenan (55% by weight based on the total weight of carrageenan).
(Hereinafter referred to as%) or more) means 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 required to dissolve and gel. In the present invention, it is necessary to use carrageenan mainly composed of lambda carrageenan. This carrageenan, which is mainly composed of lambda carrageenan, is easily soluble in cold water, and the instant powder mix obtained using this can be easily dissolved in a liquid such as cold milk.

In the powder mix according to the present invention,
In addition to the above carrageenan, sugar sweeteners, non-sugar sweeteners, powdered fruit juices, acidulants, vitamins, flavors, pigments, emulsifiers, fats and oils, milk powder, starches or processed products thereof, and phosphates as auxiliary materials, and phosphates, Powders of inorganic salts such as carbonates may be appropriately selected and added.

Next, the method for producing the powder mix of the present invention is carried out, for example, as follows. That is, first, the carrageenan and the auxiliary raw material are powder-mixed. As a method for powder mixing, the powder may be mixed in a fluidized bed granulator, or a powder mixer such as a ribbon mixer or a drum type mixer may be used as necessary to perform powder mixing. Good.

The particle size of the carrageenan to be mixed with the powder must be set so that the content of the carrageenan particles having a particle size of 150 μm or less is 50% or more based on the total weight of the carrageenan. Particle size 15
When the content of the particles having a diameter of 0 μm or less is less than 50%, it takes time for the carrageenan to dissolve in the liquid, and the viscosity is difficult to develop. Further, the granulation efficiency in fluidized bed granulation described below is poor. Further, the particle size of the auxiliary raw material should be close to the particle size distribution of carrageenan in order to improve the granulation efficiency in fluidized bed granulation,
Further, it is more preferable in terms of uniform gelation and solubility when the obtained powder mix is dissolved in a liquid.

Next, the above powder mixture is subjected to fluidized bed granulation.
Fluidized bed granulation is a method in which an aqueous medium (mainly water) is sprayed and granulated while keeping the powder suspended and suspended in a fluid (mainly air) blown from below.
The fluidized bed granulation method will be described below with reference to FIG. In the figure, 1 is a column, 2 is a powder mixture, 2'is powder particles,
3 is a fluid, 4 is an aqueous medium, and 5'is a granule. First,
As shown in FIG. 1A, the powder mixture 2 is supplied into the column 1, and then the fluid 3 is blown from below the column. When the fluid 3 is blown in, the powder mixture 2 becomes powder particles 2'and scatters in the column along the air flow (Fig. 1).
(B)).

The fluid 3 may be simply air, but may be mixed with a fragrance component or the like. Alternatively, an inert gas such as nitrogen gas or steam may be used. Further, these fluids may be used alone or in combination of several kinds. The temperature of the fluid 3 is set according to the blending of the powder mixture, and usually 70 to 80 ° C is preferable.

Next, the aqueous medium 4 is sprayed from above the column 1 (FIG. 1 (c)). The aqueous medium may be mere water, but may be an aqueous solution in which the above-mentioned auxiliary materials are dissolved, or an aqueous medium containing various binders. Examples of the binder include gelatin, gum arabic, dextrin, starches, sodium alginate, natural gum, pullulan, xanthan gum, and the like. Among them, pullulan is particularly preferable because it has a high binding effect on powder particles. These may be used alone or in combination of several kinds.

Aqueous medium 4 sprayed in the column 1
Are absorbed by the powder particles 2 ′ scattered in the column 1, and the powder particles 2 ′ adhere to each other to become fine particles. Further powder particles 2'attach to this, the particle diameter increases, and it becomes a granule 5 ', which gradually falls to the bottom of the column by its own weight (Fig. 1 (d)). At this time, the water content of the granules 5 ′ is usually 10 to 15%, though it varies depending on the temperature of the fluid, the wind speed, the supply amount, the spray amount of the aqueous medium, and the like. Next, the granules 5 ′ are taken out from the column or dried once in the column to obtain the powder mix 5 in which the powder particles 2 ′ are bound and granulated. As a drying means,
Hot air or microwaves may be used. Further, it is desirable that the powder mix 5 is dried to a water content of 5% or less from the viewpoint of storability.

Powder mix 5 obtained as described above
2 is a very porous granulated product in which the carrageenan particles 2a and the auxiliary raw material particles 2b are partially melt-bonded or inter-particle bonded as shown in FIG. In comparison with those obtained by other granulation methods (wet granulation such as mixed stirring granulation and extrusion granulation), the solubility in liquids containing calcium and proteins such as milk is very high. Are better.

The particle size of the powder mix obtained as described above must be 150 μm or more. When the particle size is less than 150 μm, the carrageenan particles are present without being granulated, and lumps are formed when the powder mix is dissolved in the liquid.

The powder mix produced as described above is preferably contained in a container having a moisture shielding property,
Be commercialized.

In addition, the above-mentioned powder mix is a yogurt-like semi-fluid by adding a liquid containing calcium and protein and gently agitating manually for 30 seconds to 2 minutes with a spoon, chopsticks or the like. It can be a cold dessert with a rich texture. Also, after stirring, the bavarois-like solid dessert can be prepared by simply cooling and solidifying in a refrigerator for about 10 minutes.

When pouring a liquid into the powder mix and gelling it like yogurt, it is preferable that the weight ratio of carrageenan is 0.001 to 0.01 with respect to 1 part of the liquid. The amount of the liquid and the powder mix may be adjusted so as to fall within this range, but the amount of carrageenan in the powder mix is usually preferably 2. from the viewpoint of an appropriate gelation rate, solubility and the like. 5 to 10%, and more preferably 4 to 8%. The preferred gelling rate in the present invention is about 60 seconds, but when the amount of carrageenan in the powder mix is less than 2.5%, the gelling rate becomes too slow and it is hard to be yogurt-like. On the contrary, if it exceeds 10%, a little stirring is required.
Gelation occurs immediately, and it tends to be difficult for the eater to adjust the hardness to a desired level.

Examples of the liquid containing calcium and protein that dissolves the powder mix include various dairy product-containing solutions in which milk, skim milk, soy milk and the like are dissolved, and these are appropriately selected and used. Good. 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. Also,
By changing the combination of carrageenan and other auxiliary ingredients, it can be used for various dishes such as terrines, dips, baby foods, soups, as well as desserts such as yogurt-like desserts and bavarois.

In the production of the powder mix, depending on the model of the fluidized bed granulator, the mixing of the powder raw materials to the granulation,
You may make it dry in a fluidized bed granulator.

[0025]

As described above, according to the method for producing the powder mix of the present invention, the carrageenan of which the particle size is adjusted in advance and the auxiliary raw material are fluidized bed granulated to obtain granules having a specific particle size range.
Just add it to liquid such as cold milk and stir it manually with a spoon etc., it will dissolve quickly without lumps,
It is possible to increase the viscosity in a short time and obtain a semi-fluid food such as a yogurt-like dessert or a gelled food.
Moreover, various foods can be prepared by changing the mixing ratio of carrageenan, the particle size, and the type of auxiliary raw material.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 4, Comparative Examples 1 and 2> Carrageenan having a particle size distribution shown in Table 1 was mixed with auxiliary materials and powders with the composition shown in Table 2, and then a fluidized bed granulator (Grat-Okawara). WSG
-5 type) The powder mixture was supplied into the column, air (80 ° C.) was blown from below the column, and fluidized bed granulation was performed while spraying the aqueous medium shown in Table 2 from above the column. Next, the obtained granules were once taken out of the column and dried with a hot air dryer to a water content of 4% to obtain a powder mix.

<Comparative Example 3> The particle size of the powder mix is 150
Same as Example 1 except that the thickness is less than μm.

<Comparative Example 4> The procedure of Example 1 was repeated except that the carrageenan and the auxiliary raw material were not granulated and only powder-mixed.

Comparative Example 5 The same procedure as in Example 1 was carried out except that carrageenan and the auxiliary raw material were crushed and granulated as follows. That is, first, water was added to auxiliary materials other than carrageenan shown in Table 2 and kneaded, and then carrageenan was added, crushed with a flash mill, granulated, and dried to a water content of 4% to obtain a powder mix.

Next, 20 g of the powder mix obtained as described above is dissolved and stirred in 150 ml of milk at 5 ° C., and the solubility at that time and the powder mix thicken to change into a yogurt-like dessert. Was confirmed as the time required to reach a viscosity of 400 cps (5 ° C.).
The results are also shown in Table 2.

[0031]

[Table 1] * 1-2 Carrageenan containing 65% Lambda Carrageenan * 3 Carrageenan containing 65% Kappa Carrageenan

[0032]

[Table 2]

From the results shown in Table 2, each of the powder mixes of the Examples should not become lumps when milk is added and stirred, and should be rapidly and uniformly dissolved to form a yogurt-like semi-fluid dessert. I was able to. On the other hand, the powder mix of the comparative example was not preferable because even if milk was added and stirred, it became lump and was difficult to dissolve, or it did not become a yogurt-like dessert.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a manufacturing process of a powder mix of the present invention.

FIG. 2 is an explanatory view showing an example of a particle state of the powder mix according to the present invention.

[Explanation of symbols]

 1 column 2 powder mixture 2'powder particle 2a carrageenan particle 2b auxiliary raw material particle 3 fluid 4 aqueous medium 5 powder mix 5'granulate

Claims (1)

[Claims] 1. A method for producing a powder mix containing carrageenan, wherein carrageenan having a particle size of 50% by weight or more and a particle size of 150 μm or less is mixed with other raw materials, and the mixture is granulated by fluidized bed granulation. A method for producing a powder mix, which comprises forming a granulated product having a diameter of 150 μm or more and then drying the granulated product.