JPS59132862A - Preparation of granular food - Google Patents

Abstract

PURPOSE:To prepare granular food having high fluidity and excellent preservability, by emulsifying an oil or fat together with the raw material of the food, drying the emulsion to the state of micro-capsules, and granulating the capsules. CONSTITUTION:A granular food containing granular seasoning, soup and other oils or fats is prepared by (1) adding at least a part of the oils or fats to at least a part of the other raw materials, (2) emulsifying the mixtue optionally in the presence of an emlsifying agent, (3) drying the emulsion to a water content of preferably <=3% and crushing the product, and (4) granulating the crushed mixture, as necessary, together with the remaining raw materials.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a granular food product having good fluidity and high shelf life.

Powdered and granular foods have poor physical properties due to moisture absorption during storage.
It causes a decrease in color and flavor. If ingredients such as amino acids, extracts, sugars, etc. that have a strong moisture absorption or are added, the powdered food will absorb moisture and solidify, causing further damage. This results in a deliquescent and sticky state1, which not only causes inconvenience in handling, but also impairs the quality of the food. Although the degree varies,
The same trend also exists in granular foods.

In order to prevent such hygroscopicity of raw materials, a method of coating the surface of the granules with oil has been used, but since the oil is attached to the surface, there is no smooth fluidity and a "smooth feeling" is produced. There are various problems such as "stickiness", flavor deterioration due to deterioration of fats and oils during storage, and caking when solid fats are used.

On the other hand, in granular seasonings, soups, and other granular foods, it is often desirable to contain a relatively large amount of oil and fat in order to impart a pleasant oil-and-fat flavor; The method of granulating powder in advance and then coating it with oil and fat avoids the various problems mentioned above.Secondly, the amount of oil and fat used is limited to 3% or less. Therefore, the desired flavor may not be obtained.

In view of the above-mentioned actual situation, the present inventors have determined that regardless of the oil content, the granules have the same appearance, color, and fluidity as oil-free granules, and that they are derived from the highly hygroscopic component Junko. As a result of intensive research to develop an efficient method for producing granular foods with minimal loss of fluidity, flavor, and appearance during storage, we have found that when producing oil-containing granular foods, oils and fats are mixed with raw materials in advance after emulsification. By converting it into a dry so-called microcapsule state and granulating it, fluidity and storage stability are significantly improved, and it is also possible to granulate foods with a high oil content of 3 to 30%, which was previously impossible. I have come to the knowledge that this is the case.

The present invention has been completed based on this knowledge, that is, the production of granular foods containing fats and oils. In this case, all or part of the oil or fat is added to all or -81% of the raw materials in advance, and the emulsified and dried product is used as it is or together with the remaining raw material (1).
・This is a method for producing granular foods that is motivated by granulation.

The fats and oils used in the present invention can be of any type, such as animal fats and vegetable oils, but are preferably selected from soybean oil, sesame oil, bofuano l-, beef fat, and chicken fat. Or two or more types.

All or part of the oil or fat is added to all or part of other raw materials and emulsified. Specifically, oils and fats, animals and plants,
Protein hydrolyzate, dextrin, salt, and other ingredients are mixed and emulsified using an emulsifier as needed.

There is no limitation on the emulsification method as long as a uniform emulsified state can be obtained. If all of the oil or fat is used during emulsification, the final product will be a granular food product that does not differ in appearance from a product that does not contain oil and has high fluidity and shelf life. Also,
If not all of the oil is emulsified, use the oil as a binder component during granulation, or apply a small amount of oil (preferably 1φ or less) to the granule surface after granulation. Regarding the surface smoothness and appearance of this coating, is the entire amount of fats and oils emulsified? Although this ratio is inferior, the moisture-proofing effect during storage is further enhanced, and a granular food with a high calcined oil content can be obtained.

If the raw material to be co-emulsified with fats and oils is in powder form, it is preferable that it is hygroscopic and has been co-emulsified and dried with fats and oils in advance.

On the other hand, hygroscopic raw materials can improve or maintain the fluidity of the final product even when mixed with the emulsified dry product during the granulation process without emulsification. Compared to emulsifying and drying raw materials, this method has the advantage of requiring smaller equipment and saving energy for drying.

The method and conditions for drying the emulsion are not particularly limited.

1. Preferably, the moisture content is reduced to 3 g or less by methods such as spray drying, freeze drying, vacuum drying, etc., while preventing quality deterioration due to heating of the ingredients as much as possible]; 12 Dry,
Smash.

The emulsified dry powder is granulated alone or together with the remaining raw materials. The granulation method is not particularly limited, but fluidized bed granulation, mixed granulation, and transfer granulation are preferred. As the binder C, one suitable for foods, such as an aqueous starch solution, an aqueous gelatin solution, and water, is used. It goes without saying that the wooden granules may be mixed with other granules, powders, etc., or may be coated with oil or fat as described above.

The thus obtained food granules according to the method of the present invention are significantly improved in fluidity, appearance, and storage stability compared to the conventional oil-fat coating method, and are particularly suitable for granules containing hygroscopic raw materials or granules with a ratio of 3 or more (preferably 3 or more). The granules P having a high oil and fat content (articles 20 to 20) exhibit excellent effects. Therefore, various seasonings, soups, sauces, dressings, etc., oil-containing granular foods?
It can be chopped into a wide variety of applications.

The present invention will be further explained below.

Example 1 Bok Eya 7.67 to 7 (solid content: 20 k7) and Chive Noodle Extract 50 to 9 (solid content: 15 k7) were heated to 50C, followed by 5 k of melted lard and 5 k of chicken fat.
After processing and emulsifying 9 with 0.1 g and Nyucar ester as an emulsifier, spray drying was performed.

The oil-containing animal extract obtained in this way 45A1 and the salt 25
kg, M S G I 51
7 was added, mixed, granulated, and dried to obtain a Chinese granular seasoning.

As a control, the same formulation as in Section 2 was used except for trowel oil and fat.
Mixed granulation was carried out, and from the obtained granules, conventional granules coated with molten oil and granules containing no oil were produced. The seasoning semi-IT cakes produced by these three methods were evaluated for their physical properties and tested for storage at room temperature for 1 year.

The results are shown in Table 1.

Table 1 Example 2 Pressure oil 50tp Kodextrin l Okq dissolved in 50G
Heat this to 5 kq of sesame oil and melted lard to
*7 was added, emulsified, and then spray-dried.

Hydraulic oil powder obtained in this way 45ml, salt r5, 9, MS015, spice mix 7 kq
, 7 kg of granulated sugar, 5.5 kg of Beefex powder
'kf.

55 kg of Bork extract powder was added and mixed well.

This was subjected to fluidized bed granulation using an aqueous solution of 2-layer Deb/Bun as an excipient to obtain oil-impregnated granular ramen soup 00 seaweed.

As a control, fluidized bed granulation was carried out using the same formulation except that only P oil and fat were removed, and this was coated with V oil and fat to produce conventional granules and granules with no added oil or fat.

The granules produced by these three methods were evaluated for physical properties and tested for storage at room temperature for 1 year.

The results are shown in Table 2e.

Table 2 As is clear from the above results, 1. Is the product of the present invention manufactured using oil coating method? Compared to conventional products, it has good fluidity, excellent storage stability, and has a satisfying quality with a richer flavor of fats and oils.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] In the production of granular foods containing fats and oils, it is recommended that all or part of the fats and oils be added to all or part of the raw material ')A9 in advance, and the emulsified and dried product may be granulated as it is or together with the remaining raw materials. Characteristic method for producing granular food.