JPH10210938A - Mixing of food material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an inexpensive method for mixing food materials causing neither foaming nor turbidity, not separating for a long period of time. SOLUTION: In this method for mixing a viscous food material (e.g. honey or jam) with a liquid or a solid (especially powdery) another food material (concentrated essence of propolis, flower powder, powdery royal jelly, etc.), lecithin and β-cyclodextran are added to the mixture and stirred.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention belongs to the field of food processing and, more particularly, to a new method of mixing food materials in which foods are prevented from being separated from each other.

[0002]

2. Description of the Related Art In the field of food processing,
In many cases, different food materials are mixed to increase the added value as food. However, a viscous, that is, water-containing and low-flowable food material (eg, honey, jam, etc.) may be added to another liquid or solid (particularly powdered) food material [eg, propolis conc. , Flower powder, powdery royal jelly, etc.], and uniform mixing is extremely difficult because separation occurs with the passage of time.

[0003] One method which has been frequently used in the mixing of food materials has been ultra-high-speed stirring using a homogenizer (homogenizer). According to this method, relatively uniform mixing is possible even in the food materials as exemplified above, but since bubbles are generated, bubbles accumulate on the surface of the food, which is not preferable in appearance, and further, the food is mixed at the time of mixing. Can spill out of the container.

[0004] In addition, there is a method of achieving uniform mixing by using an emulsifier. However, when a conventionally used fatty acid ester-based emulsifier, for example, a sucrose fatty acid ester, is added, food becomes cloudy. There is a problem. Further, saponin-based emulsifiers such as soybean saponin and carrot saponin are expensive and economically disadvantageous.

[0005]

Means for Solving the Problems and Effects of the Invention The present inventors have now found that the above-mentioned problems in food materials can be solved by adding lecithin and β-cyclodextrin. That is, the present invention
An object of the present invention is to provide a method for mixing food materials, which comprises adding lecithin and β-cyclodextrin and stirring the mixture when mixing a liquid or solid food material with a viscous food material.

It is conventionally known that lecithin, ie phosphatidylcholine, has a surfactant effect and can be used as an emulsifier. However, according to the facts found by the present inventors, in mixing viscous food materials and other food materials as exemplified above, the use of lecithin alone causes separation between food materials for a very long time. No homogeneous mixture can be obtained.
That is, the effect of the present invention can be obtained for the first time by the combined use of lecithin and β-cyclodextrin.

Although the reason why the use of β-cyclodextrin in combination with lecithin in accordance with the present invention provides a long-term stable mixing and emulsification state and does not cause separation of food components, it is not yet completely understood, This may be because a stable dispersion (emulsification) state in which the molecules of the food material are included in β-cyclodextrin is ensured.

The method of the present invention can be applied to the mixing of various viscous food materials with other liquid or solid (particularly powdered) food materials. Particularly suitable viscous food materials are honey, jam, marmalade and various fermented foods, for example, fermented vegetable foods obtained by fermenting vegetable raw materials using microorganisms such as yeast. Examples of particularly suitable liquid or solid food materials to be mixed with these viscous food materials are propolis condensed (concentrated) extracts, flower powder and powdered royal jelly.

According to the method of the present invention, a stable mixture between different food materials can be ensured without generating bubbles or clouding and without causing separation for a long period of time.
Lecithin and β-cyclodextrin used in the method of the present invention are guaranteed as food additives, and are inexpensive and easily available.

[0010] Further, the food obtained by using the method of the present invention is also excellent in that the nutritional value is enhanced by the addition of lecithin. Therefore, as another aspect, the present invention also provides a processed food characterized by containing lecithin and β-cyclodextrin, which is processed by the method for mixing food materials as described above.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Lecithin used in the present invention is generally lecithin (phosphatidylcholine) extracted from living organisms such as soybean lecithin and egg yolk lecithin. However, natural or synthetic lecithin (phosphatidylcholine) and similar phospholipids [phosphatidylethanolamine (kephalin), phosphatidylserine, etc.] are acceptable as long as they are acceptable for food additives and have an emulsifying effect. And lysolecithin (lysophosphatidylcholine) obtained by hydrolysis thereof by the action of a phosphalipase enzyme, or lysophosphatidylethanolamine or lysophosphatidylserine similar thereto, or a mixture thereof. Can also be used, and the term lecithin used in connection with the present invention is
These compounds are also included.

The amounts of lecithin and β-cyclodextrin used vary slightly depending on the type of food material to be mixed, but generally, lecithin is used in a weight ratio of 1 to 1 with respect to the total amount of food material to be mixed. 5%, β-cyclodextrin is added at a ratio of 0.1 to 0.5%.

[0013] In order to carry out the method of the present invention, ultra-high-speed stirring with a homogenizer is not necessary, and a general simple stirring device [for example, SK131 manufactured by SK Mixer Co., Ltd.]
S-type mixer: a stirring rod is rotated by a motor], and sufficient mixing and emulsification are possible even by manual stirring. Agitation mixing is generally 40
Perform at a temperature of ~ 45 [deg.] C for 4-5 hours or more.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in accordance with embodiments to further clarify the features of the present invention. Example 1 To mix 97 g of honey as a viscous food material with 1 g of concentrated propolis extract, 1 g of soybean lecithin (manufactured by Nisshin Oil Co., Ltd.) or yolk lecithin (manufactured by Kewpie) and β-cyclodextrin (manufactured by Mercian) ) 0.2
5 g was added, and 45 g was added using an SK131S-type stirrer.
When the mixture was stirred at a temperature of 5 ° C. for 5 hours, a mixture in an emulsified state without clouding was obtained. After completion of the stirring, the mixture was allowed to stand at room temperature, and the time until separation between food materials was observed was observed.

[0015] For comparison, the above results were obtained for the case where only soybean lecithin or yolk lecithin was added without adding β-cyclodextrin, and the case where neither soybean lecithin (or yolk lecithin) and β-cyclodextrin were added. The mixture obtained by stirring and mixing the honey and the propolis concentrated extract in the same ratio under the same conditions as above was allowed to stand, and the degree of separation between food materials was examined. The results are shown in Table 1 below. As can be seen from the table, the mixture obtained by adding lecithin and β-cyclodextrin according to the present invention does not cause separation of food materials even after one year.

[0016]

Example 2 Using apple jam as a viscous food material, 95 g of this apple jam and 2 g of powdered royal jelly were mixed with 1 g of soybean lecithin or egg yolk lecithin and 0.25 g of β-cyclodextrin. The mixture was stirred and mixed in the same manner as in Example 1, and the change over time in the separation of the obtained mixture was observed.

Further, as in Example 1, for the sake of comparison, the food material was prepared for the case where only soybean lecithin (or yolk lecithin) was added and the case where neither soybean lecithin (or yolk lecithin) was added. The degree of separation was examined. Table 2 shows the results. Β-cyclodextrin is added together with soy lecithin or egg yolk lecithin,
It was confirmed that by stirring and mixing, a food product that does not cause separation for a long time can be prepared.

[0019]

Claims (3)

[Claims] 1. A method comprising mixing lecithin and β-cyclodextrin with stirring when mixing a viscous food material with another liquid or solid food material. 2. The viscous food material is selected from honey, jam, marmalade, or fermented food, and the other food material is selected from propolis concentrated extract, flower powder, or royal jelly powder. 1. A method for mixing food materials. 3. A processed food processed by the method according to claim 1 or 2, which contains lecithin and β-cyclodextrin.