JPS61104764A - Powdery seasoning imparting taste and flavor of chahan - Google Patents

Abstract

PURPOSE:To provide the titled powdery seasoning having excellent powder fluidity and giving CHAHAN (a Chinese dish of fried rice) only by mixing with hot boiled rice, by drying an aqueous solution of hydrolyzed starch having a glucose equivalent of lower than a specific level, adding an edible oil to the obtained dry powder, and mixing the oil-containing powder with seasonings and dried vegetables. CONSTITUTION:A 20-40% suspension of starch of sweet potato, potato, etc. is hydrolyzed with proper acid and/or enzyme by a conventional method until the glucose equivalent (DE) reaches <=18, especially 3.5-18. The obtained suspension of hydrolyzed starch is purified by conventional filtration, decoloring, desalting, etc., optionally concentrated, and dried with a drum drier. 100pts.wt. of the obtained dry powder having a specific volume of usually 6-20ml/g is absorbed with usually 25-150pts.wt. of an edible oil such as soybean oil, sesame oil, etc., and is mixed with seasonings and dried vegetables to obtain the objective powdery seasoning giving the taste and flavor of CHAHAN. The amounts of the seasoning and the dried vegetable are 5-60pts.wt. and 3-100pts. wt. per 100pts.wt. of the oil-containing powder, respectively.

Description

[Detailed description of the invention] (Industrial application field) The present invention is a powder seasoning that gives fried rice flavor.

In particular, the purpose is to provide a powder seasoning that has excellent powder fluidity and can be used to make fried rice just by mixing it with hot rice.

(Conventional technology) The basic method of cooking fried rice is to fry the rice in oil. This is not only to absorb and retain oil into the rice grains and to add luster to the surface of the rice grains, but also to evaporate water in the rice grains and adjust the water content to an appropriate amount.

It is possible to add a fried rice flavor by sprinkling processed oil for fried rice obtained from vegetable oil such as salad oil directly onto the rice and stirring well with seasonings, but pouring the oil itself directly onto the rice is a long-standing dietary habit. There is a psychological resistance to getting used to it. Moreover, since the water content of the rice is too much for fried rice, the fried rice is sticky and not delicious.

In addition, high boiling point oil is suspended in casein and sprayed.
Powdered fats and oils for soft-serve ice cream have already been developed that can be dried by methods such as drying. Even if you mix this with rice, the oil in the powder will not mix with the rice, so you will not get the fried rice flavor.

On the other hand, it is now possible to absorb and retain fats and oils simply by mixing. Powders based on starch have been developed, but this is due to the inherent properties of starch, namely its insolubility in cold water.

It is indigestible in the human body and has a starchy odor, so it is not suitable for use in the food field.

(Problems to be Solved by the Invention) The present invention solves the above-mentioned conventional problems, and its purpose is to provide a powdered seasoning that can be made into fried rice by simply mixing it with rice without boiling the rice with oil. The aim is to provide fees. Another object of the present invention is to provide a powdered seasoning that can adjust the moisture content of rice to an appropriate amount just by mixing it with rice, and can give the surface of the rice grains a glossy texture that looks like it has been fried with oil. be. Still another object of the present invention is to provide a powdered seasoning that can be used to make fried rice by simply mixing it with rice without using fire or hot water.

(Means for Solving the Problems) The present invention provides a specific powder obtained by drying a starch hydrolysis aqueous solution having a ton of glucose (DE) of 18 or less, which has a high content of edible oil while maintaining powder fluidity. In addition, it is soluble in cold water and is easy to digest (it does not give off any odor such as starch odor, and when it comes in contact with rice grains, it absorbs a moderate amount of moisture, and at the same time, the oil contained therein is distributed evenly to the rice grains). This was completed based on the inventor's knowledge that the fried rice flavor of the present invention is a powdered seasoning in which edible oil is absorbed and retained in a dry powder of a starch hydrolyzed aqueous solution with a glucose equivalent of 18 or less. Contains rich oil-containing powder, seasonings, and dried vegetables,
This achieves the above objective.

The dry powder used in the present invention is obtained by drying an aqueous solution of starch hydrolyzate with a DE of 18 or less using a drum dryer (Japanese Unexamined Patent Publication No. 53-23305). The starch used as a raw material is 1, for example, sweet potato.

potatoes, corn, waxy corn,
Various starches can be used, such as cassava, wheat, rice, etc. The hydrolysis is carried out according to conventional methods using appropriate acids, enzymes, or both.

For example, the above starch is added to 20 to 40%, preferably 30 to 38%.
% suspension, and add an acid such as hydrochloric acid or oxalic acid or α-
Add oxygen such as amylase and autoclave.

This is carried out by heating in a suitable device such as a continuous hydrolysis device and carrying out a hydrolysis reaction until a desired glucose equivalent (DE) is reached. To obtain the dry powder of the present invention, hydrolysis is first carried out, for example with an acid, and the reaction is stopped before the desired DE is reached. Then, the first decomposed solution is neutralized to pH 5 to 7 with a neutralizing agent such as calcium carbonate, and then α-amylase is added to carry out a hydrolysis reaction using an enzyme. Next, this reaction is temporarily stopped by pressure steaming to deactivate α-amylase, and at the same time, undegraded or difficult to decompose starch is completely gelatinized and dispersed. Subsequently, α-amylase is newly added to perform enzymatic hydrolysis.

DE is 18 or less, preferably 3.5-18. If the resulting hydrolyzate has a DE of more than 18, it will be so hygroscopic that it will be difficult or impossible to dry and powder it in the subsequent step. It also affects the viscosity, sweetness, etc. of the hydrolyzed product, and as the DE increases, the viscosity decreases and the sweetness increases. The hydrolyzate obtained in this way is
'R powder, enzyme, acid.

Because it contains insoluble impurities derived from neutralizing agents, etc.

After undergoing purification operations such as filtration, decolorization, and desalination according to conventional methods, it is preliminarily compressed if necessary, and then dried in a drum dryer. In this way the desired dry powder is obtained.

When drying with a drum dryer, the aqueous solution of starch hydrolyzate usually has a viscosity (at 30°C) of 20 to 800°C,
p, preferably 40-200c, ρ.

It is pre-concentrated so as to adjust the concentration to a range of 100%, thereby minimizing the loss rate due to drying and the like. For the above-mentioned drying operation, both known single-type and double-type drum dryers can be used, but a double-type drum dryer is preferably used.

The operating conditions are not particularly limited as long as a dry powder is obtained, and the temperature is normal.

One pressure and one revolution can be used. Normally, the drum internal pressure is 3 to 6
kg/cJ (140 to 170°C), and the drum rotation speed is 0.8 to 1.33 r, p, m. The above-mentioned powder is used after its particle size is made uniform by a sieving machine if necessary. Although the particle size is not particularly limited, it is usually preferably about 20 to 60 mesh. The dry powder obtained in this way usually has a specific volume of 6 to 20 mj2/g (bulk density 0.05
~0.17 g/cc) and is suitable as a base for the powder seasoning of the present invention.

By mixing this dry powder with edible oil.

Edible oil is absorbed and retained in the powder. The amount retained can be up to 150 parts by weight of edible oil per 100 parts by weight of dry powder. Edible oil usually contains 25 to 150 parts by weight, preferably 80 parts by weight.
It is contained in a range of 120 parts by weight. As an edible oil, 2
For example, soybean oil, peanut oil, corn oil.

Vegetable oils such as sesame oil and rapeseed oil are available.

The oil-impregnated powder thus obtained has excellent powder flowability, high oil content, good cold water solubility, digestibility, and is odorless.

As the dry powder obtained from starch hydrolysis, for example, Pine Flow (trade name; manufactured by Matsutani Kagaku Kogyo Al) is suitable.

The above oil-containing powder is added with sodium glutamate, salt, sugar, powdered soy sauce, nucleic acid seasonings (sul-IJium inosinate, sodium guanate, etc.), and meat extract.

Seasonings such as yeast extract, protein hydrolysate, and onions, green peppers, green onions, cabbage, and carrots.

Dried vegetables such as snow peas, green beans, parsley, and tomatoes are added to obtain the powdered seasoning of the present invention. moreover,
You may also add flavored chicken or seafood that has been freeze-dried under vacuum, soybean protein that has been coagulated and dried from soymilk, and spices. The mixing ratio is 5 parts by weight of seasoning to 100 parts by weight of oil-containing powder.
-60 parts by weight, preferably 20-40 parts by weight, and 3-100 parts by weight for dried vegetables, preferably 50-70 parts by weight in urban areas. If too much seasoning or dried vegetables are mixed, when the resulting powdered seasoning is mixed with rice, the water in the rice will be absorbed excessively, resulting in dry fried rice. If too little is added, the taste of fried rice will be impaired. Dried chicken and seafood, soy milk, and soy protein.

There are no particular restrictions on the amount of spices added, and appropriate amounts can be added according to taste.

By adding tomato powder to this, you can also add flavor to omelet rice and chicken rice.

By adding curry powder, it is possible to obtain a powdered seasoning that can give the flavor of dry curry.

Sprinkle the powder seasoning obtained in this way, which has high powder flowability, directly onto freshly cooked rice or rice that has been kept warm in a heat insulator. Depending on the doneness of cooking, add 2 to 2 parts of powdered seasoning to 100 parts by weight of warm rice.
25 parts by weight, preferably 5 to 8 parts by weight.

(Example) The present invention will be described below with reference to examples.

Dry powder derived from Daiarashi Kando starch decomposition product (Pineflow) and corn oil were mixed in equal weight to obtain 400 g of oil-containing powder. to this,
720 g of a powdered seasoning was prepared by mixing 120 g of a seasoning made of glutamic acid, salt, sugar, and inosinic acid with 200 g of dried vegetables made of ocion, green pepper, and carrot. To 180 g of rice obtained by boiling 180 g of water and 140 g of rice, 7.2 g of the above powdered seasoning was added and stirred well with a spoon. The resulting fried rice had a glossy surface, with oil well absorbed into each grain of rice, and a moderately dry texture, as if it had been cooked over a fire with oil. The taste was also satisfying as fried rice. The luster on the surface of the rice grains is due not only to the oil being evenly absorbed, but also to the fact that the powder base derived from the starch decomposition product dissolves in the water of the rice grains, forms a paste-like form, and adheres to the surface of the rice grains. to cause. Since this powder base absorbs moisture from the rice grains in an appropriate amount, the rice has a good texture, making it suitable for fried rice.

Dry powder derived from starch decomposition product (Pineflow) and seasoning oil with roasted meat/vegetable flavor were mixed in equal weight to obtain 700 g of oil-containing powder. In addition, 200g of seasoning made of glutamic acid, salt, sugar, and nucleic acid seasoning, and 600g of dried vegetables made of ocion, green pepper, and carrot.
1500g of powdered seasoning was prepared by mixing. water 180
180 g of rice obtained by boiling rice with 140 g of rice
15 g of the above powdered seasoning was added to the mixture and stirred well with a spoon. The resulting fried rice had a glossy surface, with the oil well absorbed into each grain of rice, and was just the right amount of dry.

It looked as if it had been heated over fire and heated with oil. The taste was also satisfying as fried rice. The luster on the surface of the rice grains is due not only to the oil being evenly absorbed, but also to the fact that the powder base derived from the starch decomposition product dissolves in the water of the rice grains, forms a paste-like form, and adheres to the surface of the rice grains. to cause. Since this powder base absorbs moisture from the rice grains in an appropriate amount, the rice has a good texture, making it suitable for fried rice.

1.2 g of tomato powder was further added to 14.0 g of the powdered seasoning obtained in Example 1 to obtain 15.2 g of a powdered seasoning giving the flavor of chicken rice. This was added to 180g of rice that had been kept warm overnight in a thermos and stirred well. The obtained chicken rice was excellent in terms of gloss, texture, and taste.

0.4 g of curry powder was further added to 14.0 g of the powdered seasoning obtained in Example 1 to obtain 14.4 g of a powdered seasoning having a dry curry flavor. This was added to 180g of rice that had been kept warm overnight in a thermos and stirred well. The obtained dry curry was excellent in terms of gloss, texture, and taste.

(Effects of the Invention) As described above, the powder seasoning of the present invention can provide fried rice with excellent gloss, texture, and taste simply by being mixed with hot rice without using fire or hot water. By further adding tomato powder to this powder seasoning, rice flavored with omelet rice or chicken rice can be obtained, and by adding curry powder, rice flavored with dry curry can be obtained.

that's all

Claims (1)

[Scope of Claims] 1. A dry powder of a starch hydrolyzed aqueous solution having a glucose equivalent of 18 or less, which contains an oil-impregnated powder with excellent powder fluidity in which edible oil is absorbed and retained, a seasoning agent, and dried vegetables. Powdered seasoning that gives fried rice flavor. 2. The powder seasoning according to claim 1, wherein the dry powder has a specific volume of 6 to 20 ml/g. 3. The dry powder has a viscosity of 20 to 800 c. of starch hydrolyzate having a glucose equivalent of 18 or less. p. (30℃) aqueous solution at an internal pressure of 3 to 6 kg/cm^2 (temperature 140 to 170℃)
The powdered seasoning according to claim 1, which is dried and powdered using a drum dryer under the following conditions. 4. Add 25 to 150 parts of edible oil to 100 parts by weight of the dry powder.
The powder seasoning according to claim 1, which absorbs and retains parts by weight.