KR850001514B1 - Preparation for powder food - Google Patents

Abstract

An instant powdered food comprising a crystal carbonhydrate, vegetable hydrogenated oil, vegetable protein powder, trace emulsifier and buffering salt was prepared. A crystal carbohydrate soln. (5-20%) containing 20-70% carbohydrate was added to melted vegetable hydrogenated oil (20-70%), emulsifier (0.5-5%), buffering salt (0.5-1%) and vegetable protein powder (5-30%). To stimulate the crystallization of the mixture, 1-5% crystal carbohydrate was added and the mixt. was passed through the extractor to give a crystal carbohydrate 0.3-3cm in diameter. The powdered food keeps for a long time and is very soluble in water.

Description

Manufacturing method of instant powder food by crystallization

The present invention relates to a method for preparing instant powder foods by using crystalline carbohydrates, vegetable hardened oils and vegetable protein powders as main ingredients, and adding and mixing a small amount of emulsifiers and buffer salts. Oil and protein and carbohydrates are added to the solution of ~ 5%, buffer salt 0.5 ~ 1.5% and vegetable protein powder 5 ~ 30% by adding supersaturated crystalline carbohydrate dissolved 20 ~ 70% of crystalline carbohydrate in 5 ~ 20% of water. 1-5% crystalline carbohydrate was added to the evenly mixed mixture as a crystal forming seed to promote crystallization of the crystalline carbohydrate, and then the semi-solid mixture was cooled and passed through an extractor to produce a uniform shape. When cooling, the crystallization of crystalline carbohydrates starts to harden into a certain shape, which is then crushed and sieved to produce a powder of uniform size. One will.

Powder prepared according to the present invention is easy to use in water and easy to use long-term storage can be used conveniently by consumers, it is also suitable for industrial use.

Instant powdered foods containing fats and oils use a drying method in which powder raw materials and fats and oils are dissolved in a certain amount of water to make a solution and then dehydrated with a drum dryer or a spray dryer. Consumption is enormous, and the powdered raw materials are deteriorated in quality due to the loss of nutritional value and loss of intrinsic taste due to high temperature during the dissolution and drying process.

The present invention simplifies the powder product manufacturing method in consideration of the defects of the instant powder food containing the above fats and oils, manufacturing powder products in a manufacturing process that can prevent the loss of nutritional value by reducing energy consumption is possible for long-term storage A well-dissolved method for producing instant powder foods that can be easily used by consumers is described in more detail as follows.

The present invention maintains a high temperature (120 ~ 200 ℃) while dissolving the crystalline carbohydrate which is the main raw material in 5-20% of water to completely dissolve the crystalline carbohydrate to prepare a supersaturated solution. In addition, the plant hardened oil is heated to melt higher than its melting point, and then heated to melt the emulsifier completely by adding an emulsifier. When 5-30% of the vegetable protein powder is mixed with the dissolved vegetable hardened oil solution, the lipophilic component of the protein is combined with the fats and oils. In addition, buffered salts are added to the oils and fats to add acid resistance and nutrient supply to the final product. To prepare a mixture of fats and oils, carbohydrates, proteins and the like by mixing while adding a supersaturated crystalline carbohydrate solution to the oil mixture prepared as described above. A small amount (1-5%) of crystalline carbohydrate is added to the mixture to promote crystallization. As the crystallization takes place, the mixture turns into a semi-solid state. At this time, the mixture is injected into a extractor with a diameter of 1.0 ~ 3.0cm and purified by air of 10 ~ -20 ℃ or contacted with a metal plate of 10 ~ -20 ℃. It solidifies from semi-solid to solid by crystallization of crystalline carbohydrates and coagulation of vegetable hardened oil. The semi-finished products of the solid ecology are put in a grinder, pulverized and sieved to produce a powder of 70 mesh or less.

Powder of the present invention can be dissolved by adding about 20g in water 180mι of 80 ~ 100 ℃ water and can be used in various ways as a powder product mixed with carbohydrate fat, protein for industrial use.

As described above, the present invention uses a crystallization property of the crystalline carbohydrate and the coagulation phenomenon of plant hardened oil to make a powdered product containing vegetable protein. It can reduce the high temperature drying process and eliminate the factor of nutrient destruction and quality deterioration, and can use various kinds of spices to make instant powder food, which contributes to the improvement of national health.

Example 1

A supersaturated solution is prepared by heating 500 g of crystalline carbohydrates in small amounts of 50 g of water and stirring the mixture to a clear solution at 160 ° C. In another container, 300 g of vegetable cured oil having a melting point of 25 to 40 ° C. is dissolved at 40 ° C. or higher, and then 10 to 30 g of hydrophilic and lipophilic emulsifier is dissolved. Molten oil is mixed with 50-200 g of buffered salt and vegetable protein. Slowly add crystalline carbohydrate supersaturated solution to the mixed fats and stir well. Stirring and adding 5-50 g of crystalline carbohydrate as crystallization seed crystallizes to a semi-solid state. When the semi-solid mixture is put into an extractor and injected into a 1 cm diameter, and contacted with a metal surface at 0 ° C., crystallization and coagulation occur, and a solid state of constant starvation is obtained.

Claims (1)

In the method for preparing instant powder food by mixing crystalline carbohydrate, vegetable hardened oil and plant protein powder which are impossible to be mixed into powder, after melting 20-70% of plant hardened oil having a melting point of 15-40 ° C. and an emulsifier, the crystalline carbohydrate 20 to 70% of the supersaturated solution made by dissolving the mixture was added, and 1 to 5% of the crystalline carbohydrate was added as a crystallization seed to recrystallize the mixture, and passed through an extractor to form a diameter of 0.3 to 3 cm, and cooled by circulating cooling air. Or by contacting with a cold metal surface to promote crystallization.