JPS6030637A - Powdery or granular food composition - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] This invention relates to powdered or granular food compositions.

Various powdered or granular food compositions using wheat flour have been developed such as soups, sauces, and stews, and these can be enjoyed simply by adding cold or boiling water and heating. This is a major feature.

However, when these products are mixed with water or boiling water, if stirring is insufficient, they will not be completely dispersed, resulting in so-called "clumps" after cooking.
There was a problem in that lumps called "°" remained.

The present inventors investigated various methods for improving the dispersion and solubility of powdered or granular food compositions such as soups, sauces, and stews and reducing the occurrence of "clumps". It was discovered that by using a dispersant and grain flour, the occurrence of "clumps" can be significantly reduced, and that the effect of further reducing the occurrence of "clumps" is enhanced by using a dispersant and flour together.Based on this, the present invention has been developed. The present invention has been completed by blending coarse wheat flour containing 50 or more flour grains with a particle size of 100 to 200 microns with a dispersant or grain flour other than wheat flour as necessary, and adding various ingredients depending on the purpose of use. The present invention relates to a powdered or granular food composition further comprising:

The wheat flour used is coarse wheat flour containing 50% or more, preferably 60 inches or more, of wheat flour grains with a particle size of 100 to 200 μm. This coarse-grained wheat flour has the same general analysis values such as moisture, crude protein, and ash, and the viscosity of the sizing liquid, and is different from ordinary wheat flour only in particle size. An example of the particle size distribution of normal wheat flour (average particle size 86μ) and coarse wheat flour (average particle size 103μ) is shown in the drawing.

In the figure, black circles represent regular wheat flour, and white circles represent coarse wheat flour.

Next, in order to investigate the effect of coarse-grained flour on suppressing the formation of lumps, regular wheat flour and coarse-grained wheat flour were used as raw flours, and each was supplemented with other seasoning ingredients (milk powder, salt, sugar, chemical seasonings, edible plants, etc.). fats and oils, protein hydrolysates, spices)
was added to prepare a potage-type soup composition.

The amount of flour in this case is 50 inches.

In order to examine the dispersion and solubility of these soup compositions, 500 ml of boiling water at about 90° C. was placed in a 500-capacity beaker, and while stirring at 300 rpm, the above soup composition 5 was added.
0.9 was input. After stirring for 90 seconds, the soup was passed through a 10-mesh sieve, and the weight of the "clumps" remaining on the sieve was measured. The results are shown in Table 1. In addition, in accordance with the actual cooking, I will also write down the evaluation of the places where I stirred with a whisk.

Table 1 *Evaluation box: Lots of lumps±...Slight lumps As shown in Table 1, the use of coarse wheat flour can suppress the formation of lumps. It should be noted that soup made using coarse wheat flour has no problems in terms of texture and taste, and is the same as when using regular wheat flour.

In the present invention, if coarse wheat flour is used, and if necessary, a dispersing agent or a grain flour other than wheat flour is used, "clumps" can be eliminated.
The effect of suppressing occurrence can be further enhanced.

Dispersants include, for example, lactose, dextrin, etc.
A suitable blending amount is about 5 to 30%. Grain flour other than wheat flour is joshinko, etc., and the blending amount is 1 to 30%.
The degree is appropriate.

Next, the flour and starch portions of the bottage type soup composition were changed as shown in Table 2, and a sample in which a dispersant was added was prepared in the same manner as in Table 1. The amount of produced was measured. In addition, according to the actual cooking,
The formation of "clumps" was evaluated by stirring with a whisk. The results are shown in Table 2.

Table 2 *1 Cornstarch Whisk evaluation *2 Dextrin +...very many lumps*3 Lactose -t+...many lumps+...there are lumps±...slight lumps observed - No clumps at all As shown in Table 2, when coarse wheat flour is used in combination with fresh flour as grain flour and a dispersant, the effect of suppressing the formation of ``clumps'' is remarkable. Furthermore, even if coarse-grained wheat flour is used, if refined starches such as corn starch and potato starch are used in combination, there will be little effect on suppressing the formation of lumps, so refined starches such as corn starch and potato starch should not be added. desirable.

Next, in order to investigate how the amount of lumps produced changes when the particle size of the flour is changed, coarse-grained wheat flour was sieved to prepare flour samples for each particle size. These wheat flours according to particle size are used as raw materials, and in addition to this, 5 grams of Joshin flour, 5 grams of dextrin, 5 grams of lactose, powdered milk, salt, sugar, chemical seasonings, edible vegetable oils, protein hydrolysates, spices, etc. A potage-type soup composition was prepared by adding the seasoning ingredients. The amount of flour in this case is 50%. Sample 45. F was poured into 500 mA' hot water and measured in the same manner as in Table 1. In addition, we also evaluated the case of stirring with a whisk in accordance with actual cooking. The results are shown in Table 3.

Table 3 *Evaluation of whisk - 1 - + - - - Quite a lot of lumps + - There are lumps - - - No lumps at all As shown in Table 3, when coarse flour is used, "
Strength to suppress the formation of "clumps", 100 μ ~ 20
If the proportion of 0 μ particles is 50% or more of the total, especially “
It has a great effect of suppressing the formation of clumps.

In addition, if the particle size of the flour is in the range of 100μ to 200μ, when the soup composition is cooked, the taste (texture,
Taste) You can enjoy food without any problems.

The effects of improving the dispersion solubility and suppressing the formation of "clumps" of coarse wheat flour, grain flour, and dispersant in the present invention are further enhanced by granulating the powdered product.

The present invention is applicable to food compositions using wheat flour, such as various cooking-type potage soups, white sauces, curries, stews, and premixes thereof.

The composition of the present invention can be produced by mixing various ingredients in a conventional manner, or by granulating the mixture after mixing.

Examples are shown below. Incidentally, in this specification, ``chi'' represents weight % unless otherwise specified.

Example 1 25 grams of coarse wheat flour with the particle size distribution shown in the figure, 3 grams of dextrin
A powdered corn cream soup composition consisting of 3% lactose, 5% oil, and 64% other corn cream soup ingredients such as protein hydrolyzate, salt, sugar, chemical seasonings, and corn was mixed in a conventional manner. It was prepared using

Dissolve 45g of this soup composition in 500d of boiling water and
When we measured the amount of "clumps" produced, the amount of "clumps" was 7 to 7.
It was 10.9. Furthermore, when actually cooked with a whisk, no lumps were observed.

Example 2 50% coarse wheat flour with the particle size distribution shown in the figure, 5 grams of refined flour, 5 grams of dextrin, 5% lactose, 5 parts of fat and oil, and powdered milk, salt, sugar, chemical seasonings, protein hydrolyzate, 30 pieces of other potage soup ingredients such as spices, meat extract, etc.
A powdered potage soup composition was prepared by mixing according to a conventional method.

When this composition 45ti was dissolved in 5QQml of boiling water and the amount of "clumps" produced was measured, the amount of "clumps" was 2 to 3 g.In actual cooking with a whisk, no "clumps" were observed. I couldn't.

Example 3 25% coarse flour with the particle size distribution shown in the figure, 3 dextrin
A granular corn cream soup composition containing 3% lactose, 5% fat, and 64% other corn cream suzo ingredients such as protein hydrolyzate, salt, sugar, chemical seasonings, spices, and corn was prepared in a conventional manner. The mixture was mixed thoroughly and granulated. When this granular composition 45I was dissolved in 500 d of boiling water and the amount of "clumps" was measured, the amount was Oy
Met. Furthermore, even when the food was actually cooked using a whisk, no "clumps" were observed at all.

Example 4 25% coarse wheat flour with the particle size distribution shown in the figure, 10% cornstarch, 10% dextrin, 10% lactose, and other ingredients such as powdered milk, salt, sugar, fats and oils, protein hydrolysates, chemical seasonings, and spices. A granular white stew composition consisting of 45% white stew ingredients was mixed and granulated in a conventional manner to prepare. When this granular composition 4511 was dissolved in 500 mg of boiling water, no "clumps" were observed at all. Even when cooking with a whisk, no "clumps" were observed at all.

[Brief explanation of the drawing]

The drawings show the results of determining the particle size distribution using a Coulter counter for examples of regular wheat flour and coarse wheat flour. Patent applicant Knorr Foods Co., Ltd. Representative Patent attorney 1) Masahiro Naka

Claims (1)

[Claims] Powdered or granular food composition 2 containing grain flour other than wheat flour and further blending various ingredients depending on the purpose of use Patent claims in which the dispersing agent is lactose and/or dextrin Food composition 3 according to claim 1. Food composition according to claim 1, wherein the grain flour is rice flour.