JPS5959155A - Preparation of granular food - Google Patents
Preparation of granular foodInfo
- Publication number
- JPS5959155A JPS5959155A JP57169811A JP16981182A JPS5959155A JP S5959155 A JPS5959155 A JP S5959155A JP 57169811 A JP57169811 A JP 57169811A JP 16981182 A JP16981182 A JP 16981182A JP S5959155 A JPS5959155 A JP S5959155A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- mixture
- main cylinder
- soup
- stew
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 43
- 235000014347 soups Nutrition 0.000 claims abstract description 27
- 235000015067 sauces Nutrition 0.000 claims abstract description 25
- 235000013547 stew Nutrition 0.000 claims abstract description 20
- 239000011230 binding agent Substances 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 235000021438 curry Nutrition 0.000 claims abstract description 16
- 238000005507 spraying Methods 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000008187 granular material Substances 0.000 abstract description 17
- 238000003756 stirring Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 23
- 239000000843 powder Substances 0.000 description 22
- 239000006071 cream Substances 0.000 description 14
- 238000005469 granulation Methods 0.000 description 14
- 230000003179 granulation Effects 0.000 description 14
- 238000000034 method Methods 0.000 description 13
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- -1 denone Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 101100284396 Drosophila melanogaster Hayan gene Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000007922 dissolution test Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】 の製造方法に関するものである。[Detailed description of the invention] The present invention relates to a manufacturing method.
近年、インスタントスープ、インスタントソース、イン
スタントシチューおよびインスタントカレーの如き粉状
食品が多量に市場に出回っている。In recent years, a large amount of powdered foods such as instant soups, instant sauces, instant stews, and instant curries have appeared on the market.
これらの粉状食品には、熱湯を加えた場合に継粉を生じ
ない分散性と速かに溶ける溶解性が要求されるが、粉体
にこれらの性質を付与することは容易ではなく、いまだ
にこれらの物性の不充分な製品が多い。粉体にこれらの
性質を付与する対策のひとつに顆粒化があり、多くの製
品は顆粒化が行なわれている。These powdered foods require dispersibility that does not cause splinters when hot water is added, and solubility that allows them to dissolve quickly, but it is not easy to impart these properties to powders, and it is still difficult to impart these properties. Many products have insufficient physical properties. One of the measures to impart these properties to powder is granulation, and many products are granulated.
顆粒化に用いられる造粒装置には、噴霧乾燥造粒装置と
か押出し造粒装置などが用いられているが、前借は顆粒
の粒径が不揃いで小さく、溶解時に継粉を生じやすいの
みならず、造粒に多大なエネルギーを要するという欠点
があった。そして、後者は、顆粒の粒径は大きく揃って
いるが、顆粒が硬いものになってしまって、溶解に時間
がかかるという欠点があった。The granulation equipment used for granulation includes spray drying granulation equipment and extrusion granulation equipment. First, it has the disadvantage that a large amount of energy is required for granulation. The latter has the disadvantage that although the particle sizes of the granules are largely uniform, the granules are hard and take a long time to dissolve.
本発明者らは簡単な手段で易溶性および易分散性を有す
る顆粒を製造する方法を開発すべく種々検討の結果、旋
回気流を生じさせるような高速型羽根攪拌機を用いて粉
状の食品または食品素材を気流内で攪拌し、その攪拌層
にバインダー液を噴霧すれば、易溶性、易分散性にすぐ
れた顆粒が形成され、しかもエネルギー消費量も少なく
てすむことを見出し、これに基づいて本発明を完成する
に至った。The present inventors have conducted various studies to develop a method for producing easily soluble and easily dispersible granules using simple means. We discovered that if food materials are stirred in an air stream and a binder liquid is sprayed onto the stirred layer, granules with excellent solubility and dispersibility can be formed, and energy consumption is also low. The present invention has now been completed.
すなわち本発明は、旋回気流を生じさせる高速型羽根攪
拌機内で攪拌されている粉状のスープ、ソース、シチュ
ー、またはカレー混合物にバインダー液を噴霧すること
を特徴とする顆粒状のスープ、ソース、シチュー、また
はカレー混合物の製造方法に関するものである。That is, the present invention provides granular soups, sauces, which are characterized in that a binder liquid is sprayed onto a powdered soup, sauce, stew, or curry mixture that is being stirred in a high-speed blade stirrer that generates a swirling airflow. The present invention relates to a method for producing a stew or curry mixture.
顆粒状にするものは粉状のスープ、ソース、シチュー、
またはカレー混合物である。粉状のスープ、ソース、シ
チュー、またはカレー混合物とはそり、自体にお湯を加
え、あるいは、その後加熱するだけでスープ、ソース、
シチュー、あるいはカレーとなシうるものである。ただ
し、粉状であるから、シチューおよびカレー等には更に
具が加えられることはいう丑でもない。スープ、ソース
、シチューおよびカレーの種類は特に限定されるもので
はなく、スープとしては、コーンクリームスーツ、チキ
ンクリームスーツ、ビーフクリームスープ、マツシュル
ームクリームスープ、ポテトクリームスープなどの各種
ポタージュスープ、チキンコンソメスープ、ビーフコン
ソメスープなどの各種コンソメスープ、ソースとしては
、ホワイトソース、ブラウンソース、トマトソース、シ
ャンピニオンソース、ペアルネーズソ〜ス、オランデー
ズソースなど、シチューとしては、ホワイトシチュー、
ブラウンシチューなどがある。カレーやハヤンのルーや
ベースもこの方法が応用できる、。Items that can be made into granules include powdered soups, sauces, stews,
Or a curry mixture. Powdered soups, sauces, stews, or curry mixtures can be made into soups, sauces, or curry mixtures by simply adding hot water to the mixture itself or heating it afterwards.
It can be used as a stew or curry. However, since it is in powder form, it goes without saying that additional ingredients may be added to stews, curries, etc. The types of soups, sauces, stews and curries are not particularly limited, and soups include various potage soups such as corn cream soup, chicken cream soup, beef cream soup, pine mushroom cream soup, potato cream soup, etc. Various consommé soups such as consommé soup and beef consommé soup; sauces include white sauce, brown sauce, tomato sauce, champignon sauce, pearnaise sauce, hollandaise sauce; stews include white stew,
There are brown stews, etc. This method can also be applied to the roux and base of curry and hayan.
こｈらの素材は、多種多様であるが、共通のものトシて
、スー７０、ソース、カレー、シチューなどは、小麦粉
５〜３５係程度、デンプン１０〜３０係程度、食塩０〜
１２係程度を一般に含み、コンソメについては、肉エキ
ス、野菜エキス粉末を１〜５チ、食塩、賦型剤などを１
０〜７０％含んでいる。There are a wide variety of ingredients, but the common ingredients are 70% soup, sauces, curries, stews, etc. 5 to 35 parts of flour, 10 to 30 parts of starch, and 0 to 30 parts of salt.
Generally contains about 12 parts, and for consommé, 1 to 5 parts of meat extract and vegetable extract powder, 1 part of salt, excipients, etc.
Contains 0-70%.
このような粉状物の粒径は１０〜１０００μ程度、通常
は５０〜３００μ程度である。The particle size of such a powder is about 10 to 1000 microns, usually about 50 to 300 microns.
別個に夫々の成分を高速型羽根攪拌機で処理してもよい
が、顆粒化物を破壊せずに均一に混合することが困難で
あるため、とわら（１、本発明においては予め混合して
から顆粒化するのが重重しい。Although each component may be treated separately with a high-speed blade stirrer, it is difficult to mix them uniformly without destroying the granules. It is heavy to granulate.
バインダー液は前記粉状物に結合性を付与するものであ
る。このバインダー液は水だけでもよく、デンノン、デ
キストリン、ゾルラン、カゼイン、アルギン酸ソーダ等
の結合助剤を１〜１０チ程度の溶液にして用いてもよい
。また、硬化油等の油脂を用いてもよく、この油脂をさ
らに水あるいは、前記結合助剤を含む溶液でエマルジョ
ン化して用いてもよい。このようなバインダー液の添加
量は混合物に対し５〜２５係程度であるが、水および結
合助剤を含む溶液の場合には５〜２０チ程度、ソシてエ
マルジョンの場合には５〜１５％程度が好適である。液
温は、２０〜１００℃程度であるが、油脂の場合には、
１２０℃程度にしてもよいことがある。The binder liquid imparts binding properties to the powdery material. The binder liquid may be water alone, or a solution of about 1 to 10 binders such as denone, dextrin, zorlan, casein, and sodium alginate may be used. Further, fats and oils such as hydrogenated oil may be used, and this fat and oil may be further emulsified with water or a solution containing the binding aid. The amount of such binder liquid added is about 5 to 25% to the mixture, about 5 to 20% in the case of a solution containing water and a binding aid, and 5 to 15% in the case of a solid emulsion. degree is suitable. The liquid temperature is about 20 to 100°C, but in the case of oil and fat,
It may be possible to set the temperature to about 120°C.
本発明の方法において顆粒化に用いる装置は旋回気流を
生じさせる高速型羽根攪拌機である。この装置は高速の
旋回気流を生じさせるところに特徴があり、この気流層
において粉体を浮遊旋回させ、その間の粉体相互の衝突
によって顆粒を形成させるととるに本発明の特徴がある
。The device used for granulation in the method of the present invention is a high-speed blade stirrer that generates a swirling air flow. This device is characterized in that it generates a high-speed swirling airflow, and the present invention is characterized in that the powder is suspended and swirled in this airflow layer, and the particles collide with each other during this time to form granules.
このような高速型羽根攪拌機の一例を図面に示す。この
攪拌機は主筒１内で２，０００〜３．０００５−
ｒ、ｐ、ｍ、で高速回転する回転＠２の下部１で断面が
長台形の攪拌羽根３が取付けられており、主筒１上方に
設けられた斜部４から、粉状の食品寸たは食品素材が連
続的に定量投入され、主筒１下部の開放端５から連続的
に抜き出されるようになっている。一方、バインダー液
は、主筒１の上方に設けられたノズル６から連続的に噴
霧される。主筒１は、内面に粉体、顆粒が付着、堆積し
ないように外部から衝撃、振動を加えることができる構
造のもの、或いは、外部からの力をより効率的に伝える
ため、主筒を弾性のある材料で製作したものも使用する
ことができる。An example of such a high-speed blade agitator is shown in the drawing. This stirrer has a stirring blade 3 with a long trapezoidal cross section attached to the lower part 1 of a rotor @2 that rotates at a high speed of 2,000 to 3,0005-r, p, m in the main cylinder 1. Powdered food products or food materials are continuously fed in a fixed amount from an inclined portion 4 provided above, and continuously taken out from an open end 5 at the bottom of the main cylinder 1. On the other hand, the binder liquid is continuously sprayed from a nozzle 6 provided above the main cylinder 1. The main cylinder 1 has a structure that allows shock and vibration to be applied from the outside to prevent powder and granules from adhering or accumulating on the inner surface, or the main cylinder has an elastic structure to transmit external force more efficiently. Items made from certain materials can also be used.
粉体の供給速度、バインダー液の至適な供給速度などは
、粉体の種類と粒径および目的とする顆粒の粒径、ある
いは攪拌機によって異なるので、予め試験を行なって運
転条件を定めるのがよいことはいうまでも々い。The powder supply rate, the optimum binder liquid supply rate, etc. vary depending on the type and particle size of the powder, the particle size of the target granules, and the agitator, so it is recommended to conduct tests in advance to determine the operating conditions. Needless to say, it's a good thing.
本発明においては、攪拌機は一段で運転する場合に限ら
れるものではなく、二段あるいは三段と連結して運転す
ることによって、よりポーラスで６一
大き々顆粒を形成することができ、溶解性および分散性
の点でより好ましい顆粒を形成させることができるー、
その場合、第一段のバインダー液には油脂を用い、第二
段ではデンゾン溶液を用いる々どしで各段毎にバインダ
ー液の種類を変えてもよい。In the present invention, the stirrer is not limited to operating in one stage, but by operating it in two or three stages in conjunction, it is possible to form more porous and larger granules, which improves solubility. And it is possible to form granules that are more preferable in terms of dispersibility.
In that case, the type of binder liquid may be changed for each stage by using oil or fat as the binder liquid in the first stage and using Denzon solution in the second stage.
攪拌機から排出された顆粒は必要により乾燥してから製
品とすればよい。The granules discharged from the stirrer may be dried, if necessary, before being made into a product.
本発明の方法で得られる顆粒状食品はポーラスで粒径は
あ１り大きくないが、粒度が揃っているという大きな特
徴を有し、そのことによって、この顆粒状食品は例えば
熱湯を注いだ場合に溶解性および分散性にすぐれ、１だ
乾燥を行なう場合には、短時間で容易に乾燥でき、従っ
て乾燥時の熱効率がよいなど種々のすぐれた利点を発揮
している。The granular food obtained by the method of the present invention is porous and the particle size is not very large, but it has a major feature that the particle size is uniform. It has excellent solubility and dispersibility in water, and when single-drying is performed, it can be easily dried in a short period of time, and therefore exhibits various excellent advantages such as good thermal efficiency during drying.
以下、実施例を示す。Examples are shown below.
実施例１
コンスぐウダー ３５チ
小麦粉 １０％
コンスターチ １０係
食塩 ７係
グルタミン酸ソーダ ３チ
砂糖 ９係
全脂粉乳 １０％
脱脂粉乳 １０チ
植物油脂 ６係
上記の配合割合を有し、粒径が１００〜３００μ（平均
粒径１８０μ）であって、水分量が６．８チの粉状コー
ンクリームスープ混合物６０’ＯＫ９を図面に示す高速
型羽根攪拌機を用いて顆粒化した。Example 1 Consuming powder 35 parts Flour 10% Cornstarch 10 parts Salt 7 parts Sodium glutamate 3 parts Sugar 9 parts Whole milk powder 10% Skimmed milk powder 10 parts Vegetable oil 6 parts The above blending ratio was used, and the particle size was 100 to Powdered corn cream soup mixture 60'OK9 having a particle size of 300 microns (average particle size 180 microns) and a water content of 6.8 inches was granulated using a high-speed blade stirrer as shown in the drawing.
顆粒化方法としては、攪拌機の羽根３を３００ｏ ｒ、
ｐ、ｍ、で回転させ、斜部４から前記の粉状混合物を、
１ＱＫｙ／ｍｉｎの速度で連続的に投入すると同時に３
０℃の水をノズル６から、１４／ｍｉｎ で噴霧し、主
ｉ１下部の開放端５から連続的に排出される顆粒状物を
集めた。得られた顆粒状物を振動型乾燥機で乾燥し、粒
径３００〜１７００μ（平均粒径４２０μ）、水分量３
．６係の顆粒状コーンクリームスーツ混合物を得た。As a granulation method, the blades 3 of the stirrer were set at 300 o r,
P, m, rotate the powdery mixture from the oblique part 4,
Continuously injecting at a speed of 1QKy/min and simultaneously
Water at 0° C. was sprayed from the nozzle 6 at a rate of 14/min, and the granules continuously discharged from the open end 5 at the bottom of the main i1 were collected. The obtained granules were dried in a vibrating dryer, and the particle size was 300 to 1700μ (average particle size 420μ) and the moisture content was 3.
．． A granular corn cream suit mixture of 6 parts was obtained.
一方、前記粉状混合物をそのまま振動型乾燥機で水分３
．５チに乾燥した。On the other hand, the powdery mixture was directly dried in a vibrating dryer to remove 3% of the moisture content.
．． It dried to 5 inches.
得られた顆粒状混合物と粉状混合物乾燥品について、３
０名の主婦が溶解テストを行なった。Regarding the obtained granular mixture and dried powder mixture, 3
0 housewives conducted the dissolution test.
テスト方法としては、各１００２づつをナベに入れて１
ｔのお湯を加え、４分間加熱しつつゆつ〈シ攪拌した。The test method is to put 1002 pieces of each in a pan.
Add t of hot water and stir while heating for 4 minutes.
加熱終了後、いすｈも１０メツシユのふるいで濾過し、
残ったダマを調べたところ、顆粒状混合物の場合には全
くダマが生じていなかったのに対し、粉状混合物乾燥品
の場合には、３名の主婦について１〜５ｆ程度のダマの
残存があった。After heating, filter the mixture through a 10-mesh sieve,
When we examined the remaining lumps, we found that in the case of the granular mixture, there were no lumps at all, but in the case of the dried powder mixture, three housewives found that about 1 to 5 grams of lumps remained. there were.
実施例２
実施例１と同じ配合割合を有し、粒径が１００〜３００
μ（平均粒径１５０μ）であって水分量が５．６係の粉
状コーンクリームスーツ混合物を、やはり実施例１と同
じ攪拌機を用いて顆粒化した。Example 2 Same blending ratio as Example 1, particle size 100-300
A powdered corn cream soot mixture having an average particle size of 150 microns and a water content of 5.6 was granulated using the same stirrer as in Example 1.
顆粒化方法も、バインダー液に７５℃の２チデンゾン溶
液を用い前記粉状混合物に対し８係噴霧したほかは実施
例１と同様に行なった。得られた顆９−
粒状コーンクリームスーツ混合物の乾燥品の粒径は、３
００〜１７００μ（平均粒径４８０μ）で、水分量は３
．１％であった。そして、この乾燥品は、水および湯に
対する溶解性が極めて良好であった。The granulation method was the same as in Example 1, except that a 75° C. 2-tidenzone solution was used as the binder liquid and was sprayed onto the powdery mixture in eight cycles. The particle size of the dried product of the obtained granule 9-granular corn cream suit mixture was 3
00~1700μ (average particle size 480μ), moisture content 3
．． It was 1%. This dried product had extremely good solubility in water and hot water.
実施例３ インスタントチキンクリームスーツα化ワキ
シーコーンスターチ ２５％α化小麦粉
１５チα化ポテトスターチ ５係
食塩 １０係
砂糖 ５係
ＭＳＧ ７．５係チキンエキス
（粉末）１．５チ
植物性蛋白加水分解物 ２ チ
脱脂粉乳 １５．５係香辛料
１．２チデキストリン
１２．３チ上記の配合割合を有し、粒径が３０〜２
００μ（平均粒径１００μ）であって水分量が６．０係
の粉状インスタントチキンクリームスーツ混合物７００
Ｋｇを実施例１と同じ攪拌機を用いて顆粒化り一 ｌ
〇−
た。顆粒化方法もバインダー液に２．５チデングン溶液
と融点３８℃の硬化油脂を等量づつ混合して得た７０℃
のエマルジョンを用い、前記粉状混合物に対して７チ噴
霧したほかは実施例１と同様に行なった。得られた顆粒
状インスタントチキンクリームスープ混合物の乾燥品の
粒径は３５０〜１７００μ（平均粒径５００μ）で、水
分量は３．５係であった。また、この乾燥品の湯に対す
る溶解性は極めて良好であった。Example 3 Instant Chicken Cream Suit Pregelatinized Waxy Cornstarch 25% Pregelatinized Flour
15 parts pregelatinized potato starch 5 parts salt 10 parts sugar 5 parts MSG 7.5 parts chicken extract (powder) 1.5 parts vegetable protein hydrolyzate 2 parts skim milk powder 15.5 parts spices
1.2 Thidextrin
12.3-chi has the above blending ratio and has a particle size of 30-2
00μ (average particle size 100μ) and moisture content 6.0% powdered instant chicken cream suit mixture 700
Kg was granulated using the same stirrer as in Example 1.
〇- The granulation method is also 70℃, which is obtained by mixing equal amounts of a 2.5 chloride solution and a hydrogenated fat with a melting point of 38℃ in a binder liquid.
The same procedure as in Example 1 was carried out except that 7 emulsions were used and sprayed onto the powder mixture. The particle size of the dried product of the obtained granular instant chicken cream soup mixture was 350 to 1700 μm (average particle size 500 μm), and the moisture content was 3.5 μm. Moreover, the solubility of this dried product in hot water was extremely good.
実施例４
実施例３と同じ配合割合を有し、粒径３０〜２００μ（
平均粒径１００μ）であって水分量が６゜１チの粉状イ
ンスタントチキンクリームスープ混合物を実施例１と同
じ攪拌機を用いて顆粒化した。Example 4 Same blending ratio as Example 3, particle size 30-200μ (
A powdered instant chicken cream soup mixture having an average particle size of 100 μm) and a moisture content of 6°1 cm was granulated using the same stirrer as in Example 1.
顆粒化方法としてはこの攪拌機を二段に用い、第一段に
はバインダー液として２５℃の水を前記粉状混合物に対
して７係噴霧し、そして第二段には１００℃の硬化油脂
（融点３８℃）を３係噴霧した。攪拌機の運転条件等は
実施例１と同様にした。In the granulation method, this stirrer is used in two stages. In the first stage, 25°C water is sprayed onto the powder mixture as a binder liquid, and in the second stage, 100°C hydrogenated oil ( (melting point: 38°C) was sprayed in three stages. The operating conditions of the stirrer were the same as in Example 1.
このようにして得られた顆粒状インスタントチキンクリ
ームスープ混合物の乾燥品の粒径は５００〜１７００μ
（平均粒径５７０μ）で、水分量は３．７係であった。The particle size of the dry product of the granular instant chicken cream soup mixture obtained in this way is 500 to 1700μ.
(average particle size: 570μ), and moisture content was 3.7%.
この乾燥品の水および湯に対する溶解性は極めて良好で
あった。The solubility of this dried product in water and hot water was extremely good.
実施例５ 即席ブラウンソース
小麦粉 ３４チ
コーンスターチ １５チ
食塩 １０チ
グルタミン酸ソーダ ５係
砂糖 ８チ
乳糖 １５％
植物性蛋白加水分解物 ５係
肉エキス（粉末） ３係
トマトノやウダー ３係香辛料
２．０係
上記の配合割合を有し、粒径が３０〜２００μ（平均粒
径１２０μ）であって水分量が２．８係の粉状即席ブラ
ウンソース混合物５００Ｋｇを１０Ｋｆ／分で実施例１
と同じ攪拌機を用いて顆粒化した。Example 5 Instant brown sauce flour 34% Corn starch 15% Salt 10% Sodium glutamate 5% Sugar 8% Lactose 15% Vegetable protein hydrolyzate 5% Meat extract (powder) 3rd component Tomato and Uda 3rd component Spice
Example 1: 500 kg of a powdered instant brown sauce mixture having the above blending ratio of 2.0 μm, a particle size of 30 to 200 μm (average particle size 120 μm), and a moisture content of 2.8 μm, at 10 Kf/min.
The mixture was granulated using the same stirrer.
顆粒化方法もバインダー液に融点３８℃の硬化油脂を１
００℃に加熱して前記粉状混合物に対し８係噴霧し、か
つ顆粒状混合物を乾燥（−なかったほかは実施例１と同
様に行なった。得られた顆粒状即席ブラウンソース混合
物の粒径は４００〜１７００μ（平均粒径５２０μ）で
あり、水分量は２゜６係であった。また、この顆粒状混
合物の水および湯に対する溶解性は極めて良好であった
。The granulation method also involves adding 1 part hydrogenated oil with a melting point of 38°C to the binder liquid.
The same procedure as in Example 1 was carried out except that the granular mixture was heated to 00°C and sprayed at 8 times onto the powder mixture, and the granular mixture was dried. The grain size was 400 to 1,700 μm (average particle size: 520 μm), and the water content was 2°6.Furthermore, the solubility of this granular mixture in water and hot water was extremely good.
実施例６
実施例５と同じ配合割合を有し、粒径が３０〜２００μ
（平均粒径１２０μ）であって水分量が７．６係の粉状
即席ブラウンソース混合物を実施例１と同じ攪拌機を用
いて顆粒化した。顆粒化方法としてはこの攪拌機を二段
に用い、第一段にはバインダー液として融点３８℃の硬
化油脂を９０℃に加熱して前記粉状混合物に対して５係
噴霧し、そして第二段には７０℃の２．５チデンゾン溶
液を６係噴霧した。攪拌機の運転条件等は実施例１と同
様にした。このようにして得られた顆粒状即席ブラウン
ソース混合物の乾燥品の粒径は４５０〜１７００μ（平
均粒径５５０μ）で、水分量は２゜１３−
４チであった。この乾燥品の水および湯に対する溶解性
は極めて良好であった。Example 6 Same blending ratio as Example 5, particle size 30-200μ
A powdered instant brown sauce mixture having an average particle size of 120μ and a water content of 7.6 was granulated using the same stirrer as in Example 1. As for the granulation method, this stirrer is used in two stages, in the first stage, hydrogenated oil and fat having a melting point of 38 °C is heated to 90 °C as a binder liquid and sprayed on the powdery mixture in 5 stages, and in the second stage. Then, 6 times of 2.5 thidenzone solution at 70°C was sprayed. The operating conditions of the stirrer were the same as in Example 1. The dry product of the granular instant brown sauce mixture thus obtained had a particle size of 450 to 1,700 microns (average particle size of 550 microns) and a moisture content of 2.13-4 cm. The solubility of this dried product in water and hot water was extremely good.
実施例７ 即席シチュー
乾燥小麦粉 ２５ ％
乾燥コーンスターチ １０ｑ６
食塩 ８ チ
グルタミン酸ソーダ ２ チ
全脂粉乳 ２０ ％
乳糖 ２５ ％
デキストリン ６ チ
粉末肉エキス １．４係
オニオンノやウダー ２ 係
香辛料 ０．６係
上記の配合割合を有する水分量４．０係の粉状即席シチ
ュー混合物を実施例１と同じ攪拌機を用いて顆粒化した
。顆粒化方法もパインタゝ−液に融点４５℃の硬化牛脂
を８０℃に加熱Ｉ−て前記粉状混合物に対し１５係噴霧
したほかは実施例１と同様に行なった。得られた顆粒状
即席シチュー混合物を野菜、肉等の具を煮ている鍋のな
かに適量を据１４−
シ入れたところダマにならずすぐれた分散溶解性を示し
た。Example 7 Instant stew Dried wheat flour 25% Dried cornstarch 10q6 Salt 8 Sodium tiglutamate 2 Full fat milk powder 20% Lactose 25% Dextrin 6 Powdered meat extract 1.4 Onion and powder 2 Spices 0.6 Above formulation A powdered instant stew mixture having a water content of 4.0 parts was granulated using the same stirrer as in Example 1. The granulation method was the same as in Example 1, except that hardened beef tallow having a melting point of 45 DEG C. was heated to 80 DEG C. and sprayed onto the powdery mixture for 15 minutes. When an appropriate amount of the obtained granular instant stew mixture was placed in a pot in which ingredients such as vegetables and meat were being simmered, it did not form lumps and exhibited excellent dispersion and solubility.
図面は本発明の方法に用いる高速型羽根攪拌機の一例の
概要を示す断面図である。
特 許 出 願 人 クノール食品株式会社代理
人 弁理士 田中政浩The drawing is a sectional view schematically showing an example of a high-speed blade stirrer used in the method of the present invention. Patent applicant Masahiro Tanaka, agent of Knorr Foods Co., Ltd., patent attorney
Claims (1)
いる粉状のスープ、ソース、シチュー、またはカレー混
合物にバインダー液を噴霧することを特徴とする顆粒状
のスープ、ソース、シチュー、またはカレー混合物の製
造方法A granular soup, sauce, stew, or curry mixture characterized by spraying a binder liquid onto a powdered soup, sauce, stew, or curry mixture that is being stirred in a high-speed blade stirrer that creates a swirling airflow. manufacturing method
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57169811A JPS5959155A (en) | 1982-09-30 | 1982-09-30 | Preparation of granular food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57169811A JPS5959155A (en) | 1982-09-30 | 1982-09-30 | Preparation of granular food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5959155A true JPS5959155A (en) | 1984-04-04 |
Family
ID=15893332
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57169811A Pending JPS5959155A (en) | 1982-09-30 | 1982-09-30 | Preparation of granular food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5959155A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63173545A (en) * | 1987-01-13 | 1988-07-18 | Nippon Nousan Kogyo Kk | Granular feed for piglet |
| JP2020198856A (en) * | 2019-06-13 | 2020-12-17 | ハウス食品株式会社 | Composition for preparing food by addition of solvent |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS577769A (en) * | 1980-06-16 | 1982-01-14 | Shin Meiwa Ind Co Ltd | Cargo box for dump car |
-
1982
- 1982-09-30 JP JP57169811A patent/JPS5959155A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS577769A (en) * | 1980-06-16 | 1982-01-14 | Shin Meiwa Ind Co Ltd | Cargo box for dump car |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63173545A (en) * | 1987-01-13 | 1988-07-18 | Nippon Nousan Kogyo Kk | Granular feed for piglet |
| JPH0332986B2 (en) * | 1987-01-13 | 1991-05-15 | Nihon Nosan Kogyo | |
| JP2020198856A (en) * | 2019-06-13 | 2020-12-17 | ハウス食品株式会社 | Composition for preparing food by addition of solvent |
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