JPH08131132A - Production of granular instant soup or instant sauce - Google Patents

Abstract

PURPOSE: To produce granular instant soup or instant sauce imparted with good flavor and taste of the raw materials from an extract/bouillon, dairy product, etc. CONSTITUTION: This granular instant soup or instant sauce is produced by adding an edible oil or fat having a melting point of 30-50 deg.C in liquid state in an amount of 1-12wt.% (based on the total product) to a powdery mixture at least containing starch and/or cereal flour, sugars, powdery edible oil or fat and vegetable powder and mixing and granulating the mixture while supplying an undried liquid raw material through a spray nozzle as a binder. The granulation of the powdery mixture is promoted and the granulation time is shortened by the tacky force and binding force of the binder.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a granular instant soup or instant sauce, and more specifically, a scent of raw materials such as meat extract and / or broth, or dairy products, as compared with conventional soups or sauces. The present invention relates to a method for producing a granular instant soup or instant sauce having a good flavor.

[0002]

2. Description of the Related Art With the recent advances in processed food technology, various powdery or granular soups or sauces are on the market. However, meat extract and / or broth, which greatly affects the taste of these powdery or granular soups or sauces,
Alternatively, when raw materials such as dairy products are dried and powdered, the good aroma and flavor of the raw materials are impaired, and the same aroma as soups and sauces cooked by a general method is used.
It was said that it was very difficult to produce the flavor.

[0003]

Therefore, the present inventor has conducted extensive studies to solve the above-mentioned problems, and by mixing and granulating while supplying a flavorful undried liquid raw material as a binder from a spray nozzle, The inventors have found that the good aroma and flavor of the material are imparted to the soup or sauce product, and have arrived at the present invention.

That is, the present invention is based on at least starch and / or
Alternatively, with respect to a powder mixture containing cereal flour, sugar, powdered edible oil and fat, and vegetable powder, edible oil and fat having a melting point of 30 to 50 ° C. is added in a liquid state so as to be 1 to 12% by weight with respect to the total amount, and then mixed. The present invention provides a method for producing granular instant soup or instant sauce, which comprises mixing and granulating while supplying an undried liquid raw material as a binder from a spray nozzle.

In the method of the present invention, a powder mixture containing at least starch and / or flour, sugar, powdered edible oil and fat, and vegetable powder is used. The starch used here may be raw starch such as potato starch, corn starch, tapioca starch, wheat flour or wheat starch as long as it is edible, and may be unprocessed starch or processed starch. Further, as the cereal flour, there are powders obtained by pulverizing cereals such as corn powder, wheat flour, and mashed potato powder, and dried. Any of those used for food can be used, but Thus, those used as starch are excluded from this flour.

[0006] Next, as sugars, any sugars, fructose, glucose, liquid sugar and the like can be used as long as they can be used in foods, and the addition amount thereof is selected within a known range. do it.

The powdered edible oil and fat may be of vegetable or animal origin as long as it can be used for food, and these oils and fats may be powdered by a conventional method.

Further, as vegetable powder, onions, carrots,
Generally cooked vegetables such as cabbage, celery, asparagus and pumpkin may be powdered by a conventional method, and may be selected and used according to taste.

In the method of the present invention, a powder mixture containing at least starch and / or cereal flour, sugar, powdered edible oil / fat and vegetable powder as described above is used. Further, salt and seasonings are added to such powder mixture. , Spices, coloring agents and the like used in ordinary cooking / cooking can be optionally added according to preference. Further, the amount of these used may be in accordance with a conventional method. These are those commonly used as raw materials for granular instant soups or instant sauces.

In the method of the present invention, the above powder raw materials are mixed by a machine such as a mixer to obtain a powder mixture, and edible oil and fat having a melting point of 30 to 50 ° C. is added to the granular soup or sauce in an amount of 1 to 12 % By weight, preferably 2-10% by weight
Add it in a liquid form so that it becomes, and mix it with a machine such as a mixer. When the amount of edible oil / fat added is less than 1% by weight,
It is not preferable because the scattering property of the mixture is increased and the graininess is increased. On the other hand, if the amount of the edible oil / fat added exceeds 12% by weight, the adherability of the mixture is increased and the fluidity is deteriorated, which is not preferable. As edible oils and fats, vegetable oils and fats,
It may be animal fat or oil or hydrogenated fat or oil thereof. Specifically, animal fats and oils include het and chicken fat, and vegetable fats and oils include corn oil, soybean oil,
Rape seed oil etc. can be mentioned.

The edible oil / fat has a melting point of 30-5.
The thing of 0 degreeC, Preferably 38-45 degreeC is used. If the melting point of the edible fats and oils is less than 30 ° C., when the storage temperature rises, such as in the summer, not only will it melt and cause deterioration of fluidity, but the commercial value of the product will also be impaired. It is not preferable because it is present. on the other hand,
If the melting point of the edible oil and fat exceeds 50 ° C., it is not preferable because when it is added to the powder mixture and the oil temperature is lowered, it is likely to solidify before forming the powder mixture uniformly and form oil lumps. Such edible oils and fats are liquid and are added to and mixed with the powder mixture. That is, melting point 30 to 50
The edible oil / fat at 0 ° C. is heated and dissolved at 50 to 80 ° C., and then added and mixed. The powdered edible oil / fat is excluded from the edible oil / fat having a melting point of 30 to 50 ° C.

Next, in the method of the present invention, the undried liquid raw material is supplied as a binder to the mixture obtained by adding the edible oil and fat to the powder mixture as described above, and the mixture is mixed and granulated. Further, after granulation, this is dried and cooled to give a granular material. In addition, it goes without saying that the powder mixture does not contain the meat extract and / or undried liquid raw materials such as broth and dairy products described herein. The undried liquid raw material used as a binder in the method of the present invention,
Meat extract and / or broth or dairy product,
It is undried. It is not preferable to use the dried one, because the good aroma and flavor of the raw material of the meat extract and / or bouillon will be impaired. If necessary, meat extract and / or broth and a dairy product can be used in combination.

Meat extract is obtained by extracting water-soluble solids from chicken, chicken, beef, beef bone, etc., and bouillon is water extracted from chicken, chicken, beef, beef bone, etc. , Boiled by adding vegetables, spices, etc., which are rich in umami components such as free amino acids and nucleic acid related substances, and are widely used in general dishes as "dashi" Is. In the present invention, such meat extract and broth may be used alone or in combination of two or more thereof.
As such meat extract and / or broth, it is preferable to use one having a total solid content of 1 to 30% by weight (aqueous solution). If the total solid content is less than 1% by weight, the product is not imparted with a good aroma and flavor of meat extract and / or bouillon, while if it is more than 30% by weight, the viscosity increases. This is not preferable because the fluidity of the binder itself becomes poor and the spray nozzle of the mixing / granulating machine is easily clogged with solid matter.

Next, dairy products are also used as foods, and concrete examples thereof include milk.
Dairy products should be used in milk with a total solid content of 5% by weight.
It is preferably diluted to (milk aqueous solution) to commercially available special concentrated milk (total solid content of about 14% by weight). The total solid content of dairy products is 5% by weight
If the amount is smaller, the product is not provided with sufficient aroma and flavor. On the other hand, if the total solid content of the dairy product is more than 14% by weight, the formation of granules proceeds with weak binding between the granules and the granules are easily broken during drying, which is not preferable.

As described above, meat extract and / or undried liquid raw materials such as broth and dairy products are mixed and granulated while being supplied as a binder from a spray nozzle, and dried,
By cooling to a granular product, the target granular instant soup or instant sauce can be produced. Here, for the amount of binder spray,
It is difficult to determine uniquely because it changes depending on the raw material, the solid content, and the like. The size of the holes of the spray nozzle is not particularly limited, but is usually about 1 to 5 mm. The granulation method is also not particularly limited and may be carried out by a conventional method, but it is most preferably carried out by fluidized bed granulation which is easy to produce granules having a uniform particle size and good dispersibility. The size of the granule is not particularly limited, but it is usually sufficient if the average particle size is 300 μm or more. Furthermore, the drying and cooling methods and the conditions thereof are not particularly limited, and may be performed according to a conventional method.

[0016]

EXAMPLES Next, the present invention will be described in more detail by way of examples, which should not be construed as limiting the invention thereto. Production Example 1 Of the raw materials shown in Table 1, powder raw materials other than hydrogenated rapeseed oil (melting point 40 ° C.) as edible fats and oils were mixed with a mixer, and the hydrogenated rapeseed oil was dissolved by heating at 70 ° C. After adding and mixing in liquid form, chicken extract (total solid content 25% by weight) or commercially available 3.5 milk (total solid content 12% by weight) as the undried liquid raw material binder while supplying from the spray nozzle under the following conditions: Granulated in a fluidized bed, dried and cooled to obtain granular instant corn soups A and B having a good chicken flavor or milk flavor. on the other hand,
As a control, granular instant corn soup C was obtained in the same manner as above except that the fluidized bed granulation was performed while supplying the city water binder from the spray nozzle. The granulation conditions (binder spray air pressure, binder spray amount, binder spray flow rate, granulation time, etc.) were the same for all of A, B, and C.

[Granulation / drying / cooling conditions] -Fluidized bed granulator: WSG-5 type (manufactured by Okawara Seisakusho) -Binder spray air pressure: 3.0 kgf / cm ² Binder spray amount: 14% (total of raw materials Binder spray flow rate: 120 ml / min.・ Granulation time: 8 minutes ・ Drying intake air temperature: 120 ° C ・ Drying time: 14 minutes ・ Cooling intake air temperature: 25 ° C ・ Cooling time: 10 minutes

[0018]

[Table 1]

Examples 1 and 2 and Comparative Example 1 20 g of each of the instant corn soup products A, B and C obtained in the above Production Example 1 was dissolved in 150 ml of hot water, and taste was evaluated by 12 taste examiners. Table 2 shows the results. Regarding the taste evaluation standard, the product C was a standard (5.0) point, and the products A and B were evaluated from 0.0 points (very bad) to 10.0 points (very good). .
In addition, Table 2 shows the measurement results of the dispersion solubility of each product (according to our inspection method) and the average particle size (manufactured by Seishin Enterprise Co., Ltd., using a dry sonic screening meter).

[0020]

[Table 2]

As is clear from Table 2, the taste evaluation scores for both Example 1 (Product A) and Example 2 (Product B) are much higher than those of Comparative Example 1 (Product C), which is the standard. Obtained. Also, from the description in the remarks column of Table 2, it can be seen that the scent and flavor of the good raw material having characteristics are imparted to both Example 1 (Product A) and Example 2 (Product B). Further, as is clear from Table 2, since each product is a granule having a good dispersion and solubility, there is no adverse effect on the quality due to the use of the undried liquid raw material or the like. Also,
Comparing the average particle size of each product, Example 1 (Product A) and Example 2 (Product B) were obtained despite the same granulation time.
Is a comparative example 1 in which the undried liquid raw material binder is not used.
It can be seen that it is considerably larger than (Product C). this is,
Due to the adhesive strength and binding strength of the undried liquid raw material binder,
It is none other than the result of accelerated granulation of the powder mixture. Therefore, if the average particle size is the same as that of Comparative Example 1 (Product C), the granulation time can be inevitably shortened.

Reference Examples 1 to 4 In Production Example 1, chicken extract (total solid content 25% by weight), which is a raw material binder of liquid, or commercially available 3.5.
Granular instant corn soups D, E, were prepared in the same manner as in Production Example 1 except that the milk (total solids content 12% by weight) having the total solids content shown in Table 3 was used.
F and G were obtained. The results are shown in Table 3.

[0023]

[Table 3]

[0024]

EFFECTS OF THE INVENTION According to the method of the present invention, a good scent of a raw material is obtained by granulating while supplying an undried liquid raw material such as a richly flavored extract / bouillon / dairy product as a binder from a spray nozzle. A flavored granular instant soup or instant sauce can be produced. Further, according to the method of the present invention, granulation of the powder mixture is promoted by the adhesive force and binding force of the binder, and the granulation time can be shortened. Furthermore, since the instant soup or instant sauce obtained by the method of the present invention is granules having a good dispersion and solubility, there is no adverse effect on the quality due to the use of an undried liquid raw material or the like.

Claims (4)

[Claims] 1. At least starch and / or flour, sugar,
To a powder mixture containing powdered edible oils and fats and vegetable powders, edible oils and fats having a melting point of 30 to 50 ° C. are added in a liquid form so as to be 1 to 12% by weight with respect to the total amount, and mixed, and then a undried liquid raw material is added. A method for producing granular instant soup or instant sauce, which comprises mixing and granulating while supplying as a binder from a spray nozzle. 2. The method according to claim 1, wherein the undried liquid raw material is meat extract and / or broth, or dairy product. 3. The method according to claim 2, wherein the meat extract and / or broth is an aqueous solution having a total solid content of 1 to 30% by weight. 4. The method according to claim 2, wherein the dairy product is a milk aqueous solution having a total solid content of 5 to 14% by weight or a commercially available special concentrated milk.