JPH08242807A - Production of powdery food - Google Patents

Abstract

PURPOSE: To readily sterilize a powdery food without impairing aroma, flavor, active ingredients, etc., by mixing a powdery food with a granular auxiliary agent and heat-sterilizing the mixture while floating and transferring the mixture in stream of overheated steam. CONSTITUTION: Powdery food (e.g. spice such as black pepper, dried bonito or tangle powder) is mixed with a granular auxiliary agent (preferably powdery food to be sterilized, e.g. allspice or grains, e.g. dried corn) having a diameter larger than that of the powdery food in a ratio of 20-50wt.% based on the powdery food. Then, the mixture is heat-sterilized while floating and transferring the mixture in stream of overheated steam and a powdery auxiliary agent is removed. Furthermore, average particle size of the powdery food is preferably 150-420μm and average particle size of the granular auxiliary agent is preferably 3-12mm. The heat-sterilization is carried out using a stream type heat steam sterilizing apparatus. The heat-sterilization is preferably carried out under sterilizing conditions at 1-2kg/cm<2> pressure and 140-170 deg.C for 2-5sec.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing powdered food, and more specifically, it prevents deterioration of quality and the like due to sterilization of conventional crushed products, and improves difficult and inefficient work.
Further, the present invention relates to a method for producing a powdered food product having a low bacterial count, which is excellent in quality such as flavor, flavor and dispersibility.

[0002]

2. Description of the Related Art Generally, foods, especially spices, have their respective flavors and aromas, and the goodness of the flavors and aromas affects the quality as well as the taste. In this case, especially in spices and the like, most of them utilize plant seeds, fruits, rhizomes, leaves, bark, buds, flowers, etc. Usually, since the surfaces of these are contaminated with microorganisms, sterilization treatment is required. is necessary.

Conventionally, a heat sterilization method is generally used as a sterilization method for powdered foods. However, in the heat sterilization method, the quality of the food itself is deteriorated due to the deterioration of ingredients, aroma, taste, color, etc., and the dissipation of active ingredients, and this tendency is stronger as the particle size of the pulverized product is smaller. There was a problem. Further, although radiation sterilization, gas sterilization methods such as ethylene oxide and propylene oxide have been proposed in the past, none of them has been approved under the Food Sanitation Law and have not been applied as food sterilization methods.

Furthermore, recently, a sterilization method using superheated steam has been proposed (Japanese Patent Publication No. 63-50984).
For a short time, there is an advantage that a crushed food product with little fragrance, change in taste, loss of active ingredient, etc. can be obtained. However, in the above sterilization method using superheated steam, in order to obtain a high quality finely pulverized food with a low number of bacteria and alteration of aroma and taste, less scattering of the active ingredient, after sterilization, the food is further pulverized and complicated. However, there was a problem that production efficiency was poor. In this case, the smaller the particle size of the pulverized product, the more easily the quality change or deterioration due to sterilization occurs, and further the solidification occurs during sterilization, and the sterilization effect is reduced.

The present invention has been made in view of the above circumstances and prevents deterioration of quality due to sterilization of powdered foods, improves difficult and inefficient work, and further improves quality such as flavor, flavor and dispersibility. It is an object of the present invention to provide a method for producing a powdered food product having a low number of bacteria, which is excellent in

[0006]

Means for Solving the Problems To achieve the above object, the present inventor has conducted extensive studies on a method for efficiently obtaining a high-quality powdered food in a sterilization method using superheated steam, and as a result, the powdered food has been obtained. A granular auxiliary agent with a larger diameter than this is added and mixed, and the mixture is sterilized by heating while floating transfer in a stream of superheated steam, and then the granular auxiliary agent is removed to provide excellent flavor, flavor and dispersibility. The present inventors have found that a powdered food product with high quality and a low bacterial count can be efficiently obtained, and have completed the present invention.

Therefore, according to the present invention, a granular auxiliary agent having a larger diameter than that of the powdered food is added to and mixed with the powdered food, and the mixture is sterilized by heating while floating transfer in a stream of superheated steam, and then the granular auxiliary is removed. The present invention provides a method for producing a powdered food product having a low bacterial count, which comprises:

The reason why a powdered food product of high quality and a low bacterial count can be efficiently obtained by mixing the powdered food product with a granular auxiliary agent and sterilizing by heating while floating transfer in a stream of superheated steam is not always necessary. Although it is not clear, the powdered food is appropriately dispersed by a granular auxiliary agent with a large particle size, the superheated steam is sufficiently spread by the powdered food in a short time, and further the heat is appropriately diffused by the granular auxiliary agent, which is excellent sterilization. It is considered that the sterilization can be efficiently performed while maintaining the effect and without deteriorating the quality.

The present invention will be described in more detail below. The raw materials of the powdered food which is the subject of the present invention include spices such as black pepper, white pepper, ginger, nutmeg, mace, cinnamon, coriander, cumin, cardamom and red. Pepper, mustard, allspice, cloves, basil, thyme, marjoram, sage, turmeric, fennel, caraway, dill, garlic, onion, saffron, curry powder, chili powder, etc., as well as bonito flakes, kelp flour, etc. Alternatively, a mixture thereof may be used. In this case, the average particle size of these raw materials is preferably less than 500 μm, and particularly preferably 150 to 420 μm. The method for obtaining a powdered food product having such a particle size is not particularly limited and can be appropriately selected from known pulverization methods. For example, a room temperature pulverizing method, a roll mill pulverizing method, a freezing pulverizing method and the like can be mentioned.

The granular auxiliary agent of the present invention is not particularly limited as long as it has a diameter larger than that of the above-mentioned powdered food, but it is preferably a non-toxic substance, especially a food, and the original or rough form of the above-mentioned raw material to be sterilized powdered food. Crushed products, grains such as rice, wheat, millet, corn, minor grains and seeds, soybeans, beans such as adzuki beans, and the like can be preferably used. Specific examples thereof include spinach and dried corn grains. In this case, the granular auxiliary agent preferably has an average particle size of 25 mm or less, particularly 3 to 12 mm, and is usually added and mixed in a proportion of 1 to 60% by weight, more preferably 20 to 50% by weight based on the powder food. Used. If the amount of the particulate auxiliary agent is less than 1% by weight, the effect of the present invention is not observed, while if it is more than 60% by weight, the bactericidal effect may be decreased, and the sterilization treatment amount per unit time may be decreased. The mixing method is not particularly limited, but it is necessary that the granular auxiliary agent and the powdered food are mixed sufficiently evenly in order to effectively exhibit the bactericidal effect of the present invention.

In the present invention, this mixture is sterilized with superheated steam. In this case, as the sterilizer, for example, an air flow type heated steam sterilizer is used. This air-flow type heating steam sterilizer is known per se, for example, the magazine New.
Food Industry, Vol. 26, No. 1
1 (1984), p27-32. Adjustment of the sterilization conditions in the air-flow type heated steam sterilizer is performed by the pressure and temperature of the heated steam, but generally the pressure is 1 to 3 kg / cm ² , and more preferably 1 to ² kg / c.
m ² , the temperature is 120 to 200 ° C., more preferably 140
It is preferable that the temperature is ˜170 ° C. and the time is 2 to 5 seconds.
This condition can be appropriately changed depending on the type of powdered food to be treated, the desired number of bacteria after sterilization, the degree of quality change of the powdered food itself due to heating, and the like. In addition, in the sterilization method using superheated steam of the present invention, not only general weakly viable bacteria such as coliform bacteria but also heat-resistant spore-forming bacteria such as Bacillus genus can be changed in all or a large amount by changing the conditions. The part can be easily sterilized.

As described above, the powdered food and the granular auxiliary agent are sufficiently mixed in a predetermined ratio, and the mixed raw material is floated and transferred in a stream of superheated steam in a sterilizing tube of an air stream type steam sterilizer for a predetermined time. After heat sterilization, the granular auxiliary agent is separated using a sieving machine or the like attached near the outlet.
This makes it possible to obtain a high-quality powdered food product with a low sterilization number and high productivity.

The powdered food obtained by the production method of the present invention is
The loss of active ingredients and water is small, the number of bacteria is low, food hygiene is safe, and long-term storage is maintained.

The powdered food thus obtained may be used as it is or after being processed into seasonings, kneaded spices, mustard, sauce,
It can be widely used as a raw material for various processed foods such as meat products such as sausages.

[0015]

The present invention will be described below in more detail with reference to Examples, but the present invention is not limited to the following Examples.

Example 1 600 kg of white pepper powder containing 95% by weight or more of particles having a particle size of 300 μm or less
And white pepper roll 40 with a particle size of 2.8-5 mm
0 kg was mixed with an air flow type sterilizer (manufactured by Kikkoman Corp.), superheated steam of 180 ° C. was caused to flow into the sterilization tube at a pressure of 1.5 kg / cm ² in the sterilization tube, and the above raw materials were supplied in an amount of 200 kg / It was heat-sterilized for 5 seconds while being float-transferred at h. Then, a sieve attached to the outlet (particle size 169
(0 μm), the white pepper powder and white pepper powder were sieved to obtain sterilized white pepper powder (product of the present invention).

On the other hand, as a comparative control, 1,000 kg of only white pepper powder was treated under the same sterilization conditions as above (control product).

With respect to the obtained product of the present invention, the control product and the white pepper powder before sterilization (before sterilization treatment), general viable cell count, water content, yield and sensory evaluation were carried out by the following methods. The results are shown in Table 1. General viable count According to the general viable count test in the Food Sanitation Inspection Guideline. Moisture According to the moisture test (toluene distillation method) of the Food Sanitation Inspection Guideline. Yield especially the (bactericidal product yield (kg) / before sterilization material (kg)) × 100 Sensory evaluation each product in 2.0g increments small glass, capped. Using this as a sample, the strength of the scent was evaluated on a scale of 1 to 5 with 5 before the sterilization treatment by 8 specialized panels. The numerical value is an average value, and the smaller the value, the weaker the scent.

[0019]

[Table 1]

[Embodiment 2] 700 kg of dried bonito powder containing 95% by weight or more of particles having a particle size of 300 μm or less and a particle size of 6
Mix with 300 kg of dry corn grain of 10 mm, and sterilize by air flow type sterilizer with pressure in sterilization tube of 1.0 kg / cm
^{In step 2} , superheated steam at 140 ° C. was caused to flow in the sterilization tube, and the above raw materials were heat-sterilized for 5 seconds while being floating-transferred at a supply rate of 150 kg / h. After that, a sieve attached to the outlet (particle size 1
690 μm) to screen the dried bonito powder and dried corn grains to obtain sterilized dried bonito powder (product of the present invention).

On the other hand, as a control, 1,000 kg of bonito flour alone was treated under the same sterilization conditions as above (control product).

With respect to the obtained product of the present invention, the control product and the dried bonito flour before sterilization (before sterilization), general viable cell count, water content, yield and sensory evaluation were carried out. The general viable cell count, water content, and retention rate were the same as in Example 1, and the sensory evaluation was performed as follows. Table 2 shows the results. Sensory Evaluation Each product is divided into small glasses of 2.0 g each, 50 ml of hot water at 60 to 70 ° C. is put, and the lid is closed. Using this as a sample, the taste of the flavor was evaluated on a scale of 1 to 5 with 5 before the sterilization treatment by 8 specialized panels. The numerical value is the average point, and the smaller the value, the poorer the flavor.

[0023]

[Table 2]

[0024]

EFFECTS OF THE INVENTION According to the present invention, it is possible to easily sterilize general live bacteria, spore bacteria and the like without impairing the flavor, flavor, active ingredient and the like of powdered foods.

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[Procedure amendment]

[Submission date] June 9, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0009

[Correction method] Change

[Correction content]

The present invention will be described in more detail below. The raw materials of the powdered food which is the subject of the present invention include spices such as black pepper, white pepper , ginger,
Nutmeg, mace, cinnamon, coriander, cumin,
Cardamom, red pepper, mustard, allspice, cloves, basil, thyme, marjoram, sage,
Examples include turmeric, fennel, caraway, dill, garlic, onion, saffron, curry powder, chili powder, and the like, as well as bonito flakes, kelp flour, and the like, or mixtures thereof. In this case, the average particle size of these raw materials is preferably less than 500 μm, and particularly preferably 150 to 420 μm. The method for obtaining a powdered food product having such a particle size is not particularly limited and can be appropriately selected from known pulverization methods. For example, a room temperature pulverizing method, a roll mill pulverizing method, a freezing pulverizing method and the like can be mentioned.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction content]

Example 1 600 kg of white pepper powder containing 95% by weight or more of particles having a particle size of 300 μm or less and 400 k of white pepper roll having a particle size of 2.8-5 mm.
Air flow type sterilizer (Kikkoman Corp.)
180) at a pressure of 1.5 kg / cm ² in the sterilization tube.
Superheated steam at 0 ° C. was passed through the sterilization tube, and the above raw materials were heat-sterilized for 5 seconds while floating-transferred at a supply rate of 200 kg / h. Then, a sieve attached to the outlet (particle size 1690μ
m), white pepper powder and white pepper hoe
And Le sieved to obtain sterilized treated white pepper powder (present invention).

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction content]

On the other hand, as a comparative control, 1,000 kg of only white pepper powder was treated under the same sterilization conditions as above (control product).

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction content]

The obtained product of the present invention, the control product and the white pepper powder before sterilization treatment (before sterilization treatment) were subjected to general viable cell count, water content, yield and sensory evaluation by the following methods. The results are shown in Table 1. General viable count According to the general viable count test in the Food Sanitation Inspection Guideline. Moisture According to the moisture test (toluene distillation method) of the Food Sanitation Inspection Guideline. Yield especially the (bactericidal product yield (kg) / before sterilization material (kg)) × 100 Sensory evaluation each product in 2.0g increments small glass, capped. Using this as a sample, the strength of the scent was evaluated on a scale of 1 to 5 with 5 before the sterilization treatment by 8 specialized panels. The numerical value is an average value, and the smaller the value, the weaker the scent.

Claims (4)

[Claims] 1. A method in which a granular auxiliary agent having a diameter larger than that of the powdered food is added and mixed to the powdered food, and the mixture is subjected to heat sterilization while being suspended and transferred in a stream of superheated steam, and then the granular auxiliary is removed. And a method for producing a powdered food. 2. The method for producing a powdered food according to claim 1, wherein the particle size of the powdered food is less than 500 μm. 3. The method for producing a powdered food according to claim 1, wherein the granular auxiliary agent is added and mixed at a ratio of 1 to 60% by weight with respect to the powdered food. 4. The method for producing a powdered food according to any one of claims 1 to 3, wherein the granular auxiliary agent is the original form of powdered food to be sterilized or its pulverized product, cereals, millet, seeds or beans. .