JPH11276144A - Powdered food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an oil and fat-containing powdered food excellent in preservation stability of flavor and useful for a functional food or the like, without requiring drying and emulsification of the oil and fat, and without deterioration of the flavor of the oil and fat by carrying out a dry compression granulation of a mixture of the oil and fat and a powdered food. SOLUTION: A combination of (A) an oil and fat (e.g. an edible oil and fat, and a flavor oil) with (B) a powdered food (e.g. a combination of a vehicle of an edible material capable of powdering the component A, such as a protein and saccharides, with an edible powder of the edible food capable of being the vehicle by holding the oil and fat, such as a powdered drink, a powdered seasoning, a powdered fragrant and a powdered oil and fat) preferably regulated so that the content of the component A may be 0.5-40 wt.% based on the content of the component B, is mixed, and the obtained mixture is treated with a dry compression granulation method to provide the objective powdered food in the method for producing the powdered food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of foods containing fats and oils, and more particularly, to mixing and compressing fats and oils and powdered foods, followed by crushing to pulverization to powdering to granulation. The present invention relates to the production of fat-containing foods.

[0002]

2. Description of the Related Art Conventionally, as a method for pulverizing fats and oils, methods such as a spray drying method (spray drying), an extrusion granulation method and an adsorption method are known.

[0003] Spray drying is produced by adding emulsified fats and oils to an excipient such as dextrin and then adding water to the mixture and spraying it in hot air. In this case, since the emulsified fats and oils must be used, there is a disadvantage that the flavor and flavor are reduced by the emulsification. In addition, since it is heated by hot air, there is a drawback that flavor and flavor change due to volatilization and deterioration of aroma components and deterioration of fats and oils.

In extrusion granulation, fats and oils are emulsified and mixed with excipients such as dextrin, if necessary, and an appropriate amount of water is added and mixed. The mixture is granulated by an extrusion granulator and dried. Obtained. In this case, since an emulsified fat or oil is required depending on the amount of water to be added, there is a disadvantage that the flavor is reduced as in the case of spray drying. In addition, since it is heated by hot air at the time of drying, there is a defect that flavor and flavor are deteriorated due to volatilization and deterioration of aroma components and deterioration of fats and oils.

In the adsorption method, fats and oils are added to an excipient such as dextrin, mixed, adsorbed and powdered.
In this case, since water is not required, there is an advantage that the flavor and flavor are not deteriorated in the drying step. However, by mixing and adsorbing, it is inevitable that fats and oils easily seep to the surface, which leads to accelerated oxidative deterioration and reduced fluidity.

[0006]

As described above, in the conventional method, when water is required, the heating in the emulsification and drying steps of fats and oils causes deterioration of flavor. In addition, even when water is not required, fats and oils easily permeate to the surface, which causes oxidation and deterioration after production. Therefore, it has been difficult to obtain a powdered oil-and-fat-containing food which is less deteriorated in flavor during production and stable during storage thereafter. An object of the present invention is to provide a powdery or other various form of oil-and-fat-containing food with little change in flavor both during production and after storage.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made to achieve the above-mentioned object, and has been completed as a result of studies from various fields. By compressing the mixture of the above, it is difficult to exude fats and oils to the surface, and it is not necessary to add water, that is, in a method that does not require a drying step or emulsification of fats and oils, there is no deterioration in flavor of fats and oils during production, and It is characterized in that a powdered food containing fats and oils that is stable even during storage is obtained. Hereinafter, the present invention will be described in detail.

The fats and oils used in the present invention include edible fats and oils, flavor oils used as food flavors,
One or more of liquid, semi-solid or solid fats and oils that can be used as foods are used in combination. As the flavor oil, lemon oil, vanilla oil, coffee oil and other various essential oils are appropriately used.

As edible oils and fats, animal oils and fats such as marine animal oils and terrestrial animal oils and vegetable oils such as (semi) (non) drying oils and solid oils are suitably used. It is as follows. Marine animal fats and oils: fish oil (sardine oil, herring oil, squid oil, etc.), liver oil (shark liver oil, cod liver oil, etc.), and sea animal oil (whale oil, dolphin oil, etc.). Terrestrial animal fats and oils: tallow, lard,
Sheep fat, butter and the like. Vegetable oils and fats: drying oils (linseed oil, soybean oil, etc.), semi-drying oils (sesame oil, rapeseed oil, rice bran oil, etc.), non-drying oils (olive oil, camellia oil, peanut oil, etc.), solid fats (coconut oil, Palm kernel oil, cocoa butter, etc.).

As the edible oils and fats, in addition to those exemplified above, processed products obtained by subjecting oils and fats to various treatments such as hydrogenation and blending, such as hardened oil and margarine, can also be used.

[0011] The content of fats and oils is 0.5
To 40% by weight (preferably 1 to 30% by weight). When the fat content is 0.5% or less, when mixed with powder,
It is difficult to mix uniformly, or the function as oils and fats cannot be expected. If it exceeds 40%, oil will seep out during compression, making production difficult and causing deterioration in quality and decrease in fluidity. Therefore, the desired powdered food cannot be obtained.

As the powdered food to be mixed with the fat or oil, one or more of an excipient and an edible powder are used in combination. As the excipient, any edible material capable of powdering fats and oils can be used, and examples thereof include proteins and carbohydrates.

Examples of the protein include soy protein, milk powder, casein, sodium caseinate, whey protein, gelatin and the like. Monosaccharides to polysaccharides are appropriately used as the saccharide, and examples thereof include glucose, fructose, maltose, lactose, sucrose, starch, modified starch, and natural gums.

Examples of the modified starch include soluble starch, dextrin, British gum, oxidized starch, starch ester, starch ether, octenyl succinate, and the like. The product is used as appropriate. Examples of natural gums include the following: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, furceleran,
One or more kinds of substances derived from seaweeds, seeds, resins, and microorganisms, such as gum arabic, gellan gum, syllume, and curdlan.

As the edible powder, edible materials which can serve as an excipient while retaining fats and oils are appropriately used, and non-limiting examples include the following: powdered beverages (instant coffee, instant tea, instant soup, Powdered fruit juice, powdered juice powder, etc.), powdered seasonings (powder chemical seasoning, powdered dashi, powdered soy sauce, powdered miso, powdered vinegar, other powdered seasonings), powdered flavors, powdered fats and oils and others. The above-mentioned powder includes various solids such as granules and granules.

As for the method of mixing the fats and oils, in the case of the liquid fats and oils, they are directly mixed by spraying or the like, or the liquid fats and oils are added to a powder such as dextrin, and the mixture is uniformly mixed with a mixer. Mix. For fats and oils that are solid at room temperature, there is a method in which the fats and oils are melted with heat if necessary and added to the powder as a liquid, and then uniformly mixed with a mixer or the like.

As a granulation method, for example, a compacting machine or the like is used to compress a plate by a pressure without using a binder at all without using a binder at all, crush it with a granulating mill or the like, and use an atomizer or the like. There are methods such as powder or granules. In the present invention, in addition to pulverization and granulation, crushing, pulverization and the like are also widely encompassed, and tablets, pills, capsules and the like can be formulated into various dosage forms. If liver oil or fish oil containing DHA is used, it can be used as an excellent functional food, a food for specified health use, or the like.

(1) Sensory evaluation of flavor and flavor The sensory evaluation of flavor and flavor of the oil-and-fat-containing powdered food according to the present invention was performed according to Example 1 and Comparative Example.

[0019]

Example 1 The following formulation was prepared. (Blend) Unit (%) Coffee oil 10 Anhydrous crystalline maltose 90 Total 100

10 g of coffee oil is added to 90 g of anhydrous crystalline maltose, and the mixture is uniformly mixed with a mixer.
cm ² , roll rotation 3 rpm, screw rotation 5-10
The mixture was compressed under conditions such that the current of the screw became 1 to 1.5 A at rpm, made into a plate shape, and powdered with an atomizer to produce an oil-and-fat-containing powdered food.

[0021]

Comparative Example 1 The following composition was prepared. (Blend) Unit (%) Emulsified coffee oil 10 Anhydrous crystalline maltose 90 Total 100

10 g of the oil obtained by emulsifying the coffee oil used in Example 1 was added to 90 g of anhydrous crystalline maltose, and water was further added to dissolve the mixture, thereby obtaining an aqueous solution of Brix 15. The obtained aqueous solution was subjected to an intake temperature of 76 ° C. and an exhaust temperature of 15 ° C.
5 ° C., spray rate 0.35 cm ² / min, spray pressure 1.5
Under the condition of kgf / m ² , the powder was spray-dried and powdered.

[0023]

Comparative Example 2 The following composition was prepared. (Blend) Unit (%) Coffee oil 10 Anhydrous crystalline maltose 90 Total 100

10 g of coffee oil was added to 90 g of anhydrous crystalline maltose and mixed with a mixer. Further, a mixture obtained by adding 5% water to the mixture was granulated by an extrusion granulator under the condition of a screw rotation of 15 rpm, the size was adjusted, dried, and granulated.

The powder obtained as described above was subjected to a sensory evaluation as follows (panel: 10 males and 10 females). Evaluation method: Each powder obtained in Example 1 and Comparative Examples 1 and 2 was stored in a thermostat at 60 ° C. for 0 to 8 days, and evaluated by a 1-5 point method. Evaluation criteria: The following criteria were used. (Quality) 5 points: extremely good, 4 points: fairly good, 3 points:
Good, 2 points: Somewhat bad, 1 point: Bad

The obtained sensory evaluation results are shown in Table 1 below.

[0027]

[Table 1]

(2) Oxidation stability of fats and oils The oxidative stability of fats and oils of the fat and oil-containing powdered food according to the present invention was confirmed by Example 2 and Comparative Examples.

[0029]

Example 2 The following formulation was prepared. (Blend) Unit (%) Salad oil 10 Anhydrous crystalline maltose 90 Total 100

90 g of anhydrous crystalline maltose and 10 g of salad oil
g, and the mixture is uniformly mixed with a mixer or the like, and then, with a dry compression granulator, a roll pressure of 150 kg / c.
m ² , roll rotation 3 rpm, screw rotation 10 rpm
The mixture was compressed under conditions such that the current of the screw became 1 to 1.5 A, made into a plate shape, and pulverized with an atomizer to produce an oil-and-fat-containing powdered food.

[0031]

Comparative Example 3 The following composition was prepared. (Blend) Unit (%) Salad oil 10 Anhydrous crystalline maltose 90 Total 100

90 g of anhydrous crystalline maltose and salad oil 10
g was added and mixed so as to be uniform, and the oil was adsorbed on maltose to obtain a powder.

The powders obtained in Example 2 and Comparative Example 3 were stored in a thermostat at 37 ° C. and 60 ° C. for a predetermined period, respectively, and the peroxide value (POV) was measured. POV is a measure of how much oxygen is bound to the oil molecules when the oil is oxidized by oxygen. One kilogram of iodine released when potassium iodide is added to the sample.
It is represented by the number of milliequivalents, and the measuring method is as follows. First, a sample is immersed in ether overnight to extract fats and oils, and then all ethers are skipped and precisely weighed. A mixed solution of glacial acetic acid and chloroform was added to the sample, a saturated potassium iodide solution was added, and the mixture was allowed to stand in a dark place for 5 minutes. The starch solution was used as an indicator, and titration was performed with a sodium thiosulfate solution.
The POV (meq / kg) value is calculated by the following formula.

POV = (amount of 0.01N sodium thiosulfate solution × Factor / sampled amount) × 10

The obtained results are shown in FIGS. 1 and 2, respectively. As is apparent from these results, at 37 ° C. and 60 ° C.
It can be understood that the powder produced by the adsorption method has a considerably increased peroxide value and is oxidized regardless of the storage temperature at ℃. In contrast, the powder produced by the dry compression granulation method according to the present invention has a small increase in peroxide value,
Oxidation stability has been demonstrated.

(3) Production Example An example relating to the production of the oil-and-fat-containing powdered food according to the present invention will be described below.

[0037]

Example 3 The following composition was prepared. (Blend) Unit (%) Lemon oil 5 Dextrin 95 Total 100

5 g of lemon oil was added to 95 g of dextrin, and the mixture was uniformly mixed with a mixer. The mixture was then compressed with a compression granulator at a roll pressure of 100 to 150 kg / cm ² , a roll rotation of 3 rpm, and a screw rotation of 5 to 10 rpm. The mixture is compressed under conditions such that the current of the screw is 1 to 1.5 A, made into a plate shape, and powdered with an atomizer,
A lemon oil powder with a good aroma was produced.

[0039]

Example 4 The following formulation was prepared. (Blend) Unit (%) Butter 30 Dextrin 70 Total 100

After adding 30 g of butter to 70 g of dextrin and mixing them uniformly using a mixer or the like, the roll pressure is 100 to 150 kg / c using a dry compression granulator.
m ² , roll rotation 3 to 5 rpm, screw rotation 10
The mixture was compressed under conditions such that the current of the screw was 1 to 1.5 A at 15 rpm, made into a plate shape, and powdered with an atomizer to produce powdered butter.

[0041]

Example 5 The following formulation was prepared. (Blend) Unit (%) Olive oil 20 Powder vinegar 20 Salt 28 Sodium glutamate 2 Dextrin 30 Total 100

20 g of extra virgin olive oil was added to a mixture of 30 g of dextrin, 20 g of powdered vinegar, 28 g of salt, and 2 g of sodium glutamate, and the mixture was uniformly mixed with a mixer or the like. The mixture is compressed under a condition that the screw current is 1 to 1.5 A at 100 to 150 kg / cm ² , roll rotation 3 to 5 rpm, screw rotation 10 to 15 rpm, made into a plate shape, and a good smell of extra virgin is obtained. A good, preserved, olive oil powder was produced.

[0043]

Industrial Applicability According to the present invention, there is provided an oil-and-fat-containing food which is easily oxidized and has a remarkably deteriorated flavor. It is possible to provide an oil-and-fat-containing food with a low level of oxidation stability of the oil and fat. Moreover, according to the present invention, not only powder but also various sizes such as coarse particles, fine particles, and granules can be used.
It can also be formulated into desired dosage forms such as pills and capsules.

[Brief description of the drawings]

FIG. 1 shows the change in peroxide value during storage at 37 ° C.

FIG. 2 shows the change in peroxide value during storage at 60 ° C.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Manami Asano 45-2 Pokka Corporation Central Research Laboratories

Claims (7)

[Claims] 1. A method for producing an oil / fat-containing food, comprising mixing an oil / fat with a powdered food, and treating the obtained mixture by a dry compression granulation method. 2. The method according to claim 1, wherein the content of the fat is 0.5 to 40%. 3. The method according to claim 1, wherein the fat is one or a combination of two or more of an edible fat and a flavor oil. 4. The powdered food according to claim 1, wherein the powdered food is one or a combination of two or more excipients and edible powders that can be excipients. the method of. 5. The method according to claim 1, wherein the excipient is a protein, a carbohydrate, and the edible powder is one or a combination of two or more of powdered beverage, powdered seasoning, powdered flavor, powdered fat and oil. A method according to any one of claims 1 to 4. 6. The method according to claim 1, wherein the oil-and-fat-containing food has at least one form of a crushed product, a crushed product, a powder, and a granule. 7. An oil-and-fat-containing food produced by the method according to any one of claims 1 to 6.