JPS62198374A - Production of powder food - Google Patents

Abstract

PURPOSE:Aqueous solution of food are dehydrated by heating it in oil to make a water-soluble powder food of good quality keeping the nutrients and savor of the original food in an very short time in high heat efficiency. CONSTITUTION:Animal or vegetable soup, vegetable essence, liquid seasoning, fruit juice and aqueous solution of various foods is charged in a heating pot or kettle together with oil and dehydrated by heating it while stirring under reduced pressure. After completion of dehydration, the oil is centrifuged to collect the powder food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a water-soluble powdered food, which is characterized by heating an aqueous solution of the food in fats and oils to dehydrate it.

[Prior art] Animal and vegetable soup bases, seasonings such as soy sauce and sauces, fruit juices, lactic acid fermentation products, etc. are usually consumed in the form of aqueous solutions, but when used in processed foods or instant foods, etc. In this case, spray drying, drum drying, or freeze drying methods are applied.In the spray drying method, which is the most commonly used method, an aqueous solution of the raw material is transferred to a high-speed rotating disk. Alternatively, the desired product can be obtained by atomizing it through a high-pressure nozzle and contacting it with hot air to evaporate the moisture, turning the solids into powder, and collecting it in a cyclone. It has the disadvantage that it adheres to the chamber (chamber χ) and pipes, and also becomes a fine powder and dissipates with the exhaust gas, resulting in a decrease in yield.

Furthermore, in the case of spray drying, the thermal efficiency is poor, usually around 30%.

The drum drying method has a major disadvantage in that production efficiency is low relative to equipment costs, and depreciation costs are high.

The freeze-drying method consumes a large amount of energy, has high drying costs, and has the drawbacks of high depreciation costs due to extremely high equipment costs.

[Problems to be Solved by the Invention] The present inventors have investigated various methods for solving the drawbacks of the above-mentioned conventional methods and efficiently and inexpensively producing water-soluble powdered foods with good flavor.

[Means for Solving the Problems] In view of the drawbacks of the conventional method, the present inventors conducted various studies, and as a result, added an aqueous solution of food to oil and fat in a vacuum concentrator equipped with a stirrer, and while stirring and mixing. The present invention was based on the discovery that by heating and applying a moderately strong vacuum, a water-soluble powdered food of excellent quality can be obtained in an extremely short time, with extremely high thermal efficiency, and with almost no loss of product. completed.

The present invention will be explained below.

First, food aqueous solutions that correspond to raw materials in the present invention (hereinafter referred to as "raw material aqueous solutions") include animal soup obtained by boiling beef, pork, chicken, seafood, etc. in water, tomatoes, onions, garlic, etc. , vegetable soups obtained in the same way from carrots, celery, kelp, etc., vegetable extracts obtained by fibrinolytic enzymes, liquid seasonings such as soy sauce and sauces, fruit juices, obtained from lactic acid fermentation, citric acid fermentation, etc. Examples include aqueous solutions of taste components.

Each of these raw material aqueous solutions may be used alone, or may be used in arbitrary combination.

These raw material aqueous solutions are filtered as necessary to substantially remove insoluble matter before use.

Next, examples of the fats and oils used as a heat medium in the present invention include animal fats and oils such as lard, het oil, and chicken oil, and edible fats and oils such as vegetable oils and fats such as soybean oil, cottonseed oil, palm oil, and sesame oil.

Each of these may be used alone or may be arbitrarily mixed.

Furthermore, appropriate amounts of tocopherol, melanoidin, dibutylhydroxyltoluene, butylhydroxylanisole, pro7yl gallate, etc. may be added to prevent the oxidation of fats and oils.

Furthermore, in order to carry out the present invention, a heating pot having a stirrer,
A vacuum concentration device (vacuum pump, steam condenser, etc.) connected thereto and a centrifugal separator for separating the powder product from fats and oils are used.

More specifically, the invention is implemented as follows.

First, oil and fat and raw material aqueous solution are placed in a heating pot. Although the amount of oil and fat used varies depending on the water content of the raw material aqueous solution, it is usually 1 to 30 times the raw material aqueous solution (volume ratio), preferably 2
~5f'' (volume ratio) is used.

At this time, seasonings such as salt, sugar, and amino acids, and excipients such as starch and dextrin may be added.

Next, as the heating pot is heated under reduced pressure while stirring,
The contents begin to boil, and the water evaporates while maintaining a constant liquid temperature.Any combination of heating temperature and degree of decompression can be used as long as the water evaporates, but at a temperature of 60 to 12
A combination of 0°C and reduced pressure of 200 to 700 mmHg is applied. Preferably the temperature is 90°C and the degree of vacuum is 700 mm.
Repeat with Hg.

At this time, if the degree of stirring and vacuum is strengthened, the particles of the dried food obtained will become finer, and if these conditions are made gentler, the particle size will become coarser and it is also possible to finish it in the form of granules.

As the heating and dehydration continues as described above, the boiling of the contents eventually subsides and the temperature begins to rise. This is proof that dehydration is complete, so stop heating, remove the contents,
At a warm temperature (50 to 90°C), fats and oils are separated using a centrifugal separator i4 to obtain the desired powdered food.

The powdered food obtained in this way contains some oil and fat, but if necessary, a harmless organic solvent (e.g. n-
It can be removed by washing with (hexane).

[Effects of the Invention] First, the powdered food obtained by the present invention retains the original flavor of its raw food ingredients well, and the ingredients themselves are soluble in water.

In these respects, the powdered food obtained by the present invention is an excellent product, and is extremely suitable for processed foods and instant foods.

Next, the manufacturing method of the present invention has the following advantages.

First of all, in the production method of the present invention, there is no loss due to adhesion to the wall of the drying can in the spray drying method, so the yield of the desired powdered food is high and almost quantitative.

Next, since the apparatus used in the present invention is simple as described above, it is superior in terms of equipment investment compared to conventional spray drying methods, drum drying methods, and freeze drying methods. Further, the thermal efficiency in the production method of the present invention is very good, 9026 or higher, which is far superior to, for example, about 30% in the spray drying method.

Furthermore, the manufacturing method of the present invention is easy to operate.

As described above, the production method of the present invention is an extremely advantageous production method that provides an excellent water-soluble powdered food.

[Example] Example 1 Chicken bones were extracted with about 3 times the volume of hot water, and the extract obtained by removing fats and oils and insoluble residues was concentrated to a solid content concentration of 30%. Liquid 5
0Kg of chicken oil containing a small amount of tocopherol 12
In addition to 0Kg, heat while reducing the pressure to about 700mmHg.
As stirring continues, the contents lose water while boiling vigorously, and evaporation of water stops after about 2 hours.

The contents were immediately applied to a centrifuge M machine to separate chicken oil, thereby obtaining 15 kg of chicken bone soup powder.

Example 2 A mixture of 30 kg of dark soy sauce and 20 kg of dextrin aqueous solution with a solid content concentration of 30% was added to loOKg of lard containing a small amount of tocopherol, and the mixture was heated under a reduced pressure of 500 mmHg to about 7 kg.
When heated to 0°C and stirred, water is completely lost after about 2 hours, and a powder is precipitated.

This was immediately centrifuged to obtain about 15 kg of 15 powdered soy sauce.

Example 3 Pork bones were extracted with hot water to remove fats and oils and insoluble residues,
40 kg of liquid concentrated to solid content 30-6, solid content 40%
A mixture of 8 kg of an amino acid aqueous solution, 5 kg of soy sauce, and 5 kg of dextrin was added to 120 kg of lard to which a small amount of tocopherol and melanoidin had been added, and when the mixture was heated to approximately 90°C under a reduced pressure of approximately 700 mmHg and stirred, the contents were Evaporate the water while boiling vigorously, and boil for about 2
After some time, the moisture will stop evaporating.

After the contents were cooled to about 70°C, they were centrifuged to separate the lard, yielding 22 kg of a delicious powdered seasoning.

Example 4 Sardines were extracted by boiling in hot water, insoluble materials and fats and oils were removed, and dextrin (5 kg) was added to 50 kg of the liquid concentrated to 30% solids, 10 kg of an aqueous amino acid solution with a solid content of 40%, and 5 kg of dark soy sauce. Add the stirred mixture to 100 kg of sesame oil containing a small amount of tocopherol, and add about 400 kg of sesame oil to which a small amount of tocopherol has been added.
When the temperature is raised to around 80'C under a reduced pressure of mmHg and with gentle stirring, the contents will boil slowly and after about 3 hours completely lose moisture and precipitate one large particle of solid matter. . By cooling the contents to below 60°C and centrifuging,! Approximately 25 kg of delicious seasoning in the form of i-granules was obtained.

Example 5 30 kg of lactic acid fermentation liquid (solid content 209≦) and 2 pieces of aqueous solution of citric acid fermentation product extracted by Aspergillus oryzae (solid content 40%)
Add 1 to 10 kg of sand to 0 kg, mix well, add to a mixture of 80 kg of corn salad oil to which a small amount of tocopherol has been added, and I kg of orange oil, and heat to approximately 80°C with stirring under reduced pressure of 700 mmHg or more. The contents lost water while boiling violently. Once the boiling subsided, the contents were cooled to below 50°C and the oil was removed by centrifugation, yielding 24 kg of a delicious powdered drink base.

Example 6 Finely chopped cabbage, onions, carrots,
Mixture of bean sprouts, spinach, etc. or container #100Kg
Add the same amount of water and 0.1% fibrinolytic enzyme to
React for 30 minutes at around 40°C. Add and mix the Sena liquid to 200kg of lard to which a small amount of tocopherol has been added. Heat this to about 100'C, remove water under strong vacuum while stirring, and centrifuge the fats and oils. By removing by separation, 6 kg of water-soluble dried vegetable powder was obtained.

Claims (1)

[Claims] A method for producing a water-soluble powdered food, which comprises heating an aqueous food solution in oil and fat to dehydrate it.