TW202102134A - Granular instant food and method for producing the same - Google Patents

Abstract

The present invention provides a granular instant food intended for soups or sauces, which has improved granulation property in a step of granulating a raw material of the granular instant food.

The granular instant food of the present invention contains powdered raw materials for soups or sauces and fats and oils, wherein the fats and oils contain fat and oil A and fat and oil B, the fat and oil A is a transesterified oil having a fatty acid composition of lauric acid 18% by mass or more and 33% by mass or less, palmitic acid 10% by mass or more and 23% by mass or less, stearic acid 17% by mass or more and 27% by mass or less, and linoleic acid 8% by mass or more and 20% by mass or less; the fat and oil B is a fat and oil selected from one or more palm oil and palm fractionated oil, the content of the fat and oil A in the fats and oils is 70% by mass or more and 83% by mass or less, the content of the fat and oil B in the fats and oils is 17% by mass or more and 30% by mass or less, the content of the fats and oils in the granular instant food is 2% by mass or more and 12% by mass or less.

Description

Granular instant food and manufacturing method thereof

The present invention relates to a granular instant food and a manufacturing method thereof. The granular instant food is dissolved in a solvent such as water or milk and used as a soup or sauce.

Granular instant foods used for soups or sauces can be manufactured, for example, by extruding raw materials containing fats, starches, and seasonings into granules.

With regard to such granular instant foods, the following Patent Document 1 discloses an instant prepared food containing SFC (Solid Fat Content) at 25°C of 70% or more and SFC at 45°C and The difference in SFC at 25°C is less than 60% of vegetable oils.

In addition, the following Patent Document 2 describes the use of an oil and fat composition as an oil and fat formulated in an instant prepared food, and the oil and fat composition contains: (A) 50 to 65% by weight selected from palm oil with an iodine value of 18 or less Palm oil obtained by decolorizing more than one time at a temperature of less than 100°C or decolorizing more than two times at a temperature of 100°C or more, and trioleic acid glyceride obtained by extracting hard palm oil (palm stearin) ( olein) part, the triolein part obtained from the fractionation of secondary hard palm oil (palm double stearin), and the triolein part obtained from the fractionation of triple hard palm oil (palm triple stearin). At least one oil and fat in the group; and (B) a transesterified oil having a saturated fatty acid content of 30% by mass or more of 90% by weight or more and a saturated fatty acid of 20 to 35% by weight of carbon number 12 or less.

Patent Document 1: Japanese Patent Application Publication No. 2003-204774

Patent Document 2: WO2013/061671

However, as an example of the problem, for example, in the step of molding the raw material of the granular instant food into granules, the granulation in the step of molding the raw material into granules due to the composition of the oil and fat contained in the raw material Sex will deteriorate.

As an example of the problem, for example, due to the oil and fat components contained in the raw material of the granular instant food, in the storage of the granular instant food, for example, the grains may be bonded to each other to deteriorate the quality.

As an example of the problem, for example, the dispersibility of the granular instant food in the solvent and the deterioration of the flavor after being dispersed in the solvent due to the components of the fat and oil contained in the raw material of the granular instant food.

As an example of the problem, for example, the component of the fat and oil contained in the raw material of the granular instant food, and the texture of the granular instant food in the mouth after being dispersed in the solvent, for example, produces a rough feeling.

The present invention was completed in view of the above-mentioned viewpoints. One of the problems of the present invention is to provide a granular instant food, which has been achieved in the step of granulating the raw material of the granular instant food into granules. .

In addition, one of the problems is to provide a granular instant food, which has been able to maintain the quality of granular instant food during storage.

Furthermore, one of the problems is to provide a granular instant food, which has improved the dispersibility of the granular instant food in a solvent and the flavor after being dispersed in the solvent.

Furthermore, one of its problems is to provide a granular instant food, which has been able to improve the taste of the granular instant food in the mouth after being dispersed in a solvent.

In order to achieve the above object, the granular instant food of the present invention contains powdered raw materials for soup or sauce, and fats, wherein the fats contain the following fats A and B, and the fats A has a mass of 18 lauric acid % Or more and 33% by mass or less, palmitic acid 10% by mass or more and 23% by mass or less, stearic acid 17% by mass or more and 27% by mass or less, and linoleic acid 8% by mass or more and 20% by mass or less fatty acid composition transesterified oil; The fat B is one or more fats selected from palm oil and palm fractionated oil, the content of the fat A in the fat is 70% by mass to 83% by mass, and the content of the fat B in the fat is 17% by mass 30% by mass or less, and the content of the oil and fat in the granular instant food is 2% by mass or more and 12% by mass or less.

With the granular instant food of the present invention, since the contained fats and oils include fat A and fat B, it is possible to improve the granulation property in the step of making the raw material of the granular fast food into granules. In addition, the quality of the granular instant food during storage can be maintained. Furthermore, it is possible to improve the dispersibility of the granular instant food in the solvent and the flavor after being dispersed in the solvent. Furthermore, it is also possible to improve the taste of the granular instant food after being dispersed in a solvent.

In the granular instant food of the present invention, the aforementioned oil and fat A is preferably palm kernel ultra-hydrogenated oil, palm ultra-hydrogenated oil, and transesterified oil with corn oil.

In addition, the aforementioned fats and oils preferably have an SFC at 33.3°C of 5% or more and 20% or less.

Furthermore, the aforementioned fats and oils preferably have an SFC of 25% or more and 50% or less at 21.1°C.

In addition, it is preferable that the aforementioned oil and fat B is composed of one or more kinds selected from the soft part of palm and the middle melting point of palm.

The method for producing a granular instant food of the present invention involves heating and melting fats and oils, adding them to powdered raw materials for soups or sauces, mixing them, and then granulating them; wherein the aforementioned fats and oils contain the following Fat A and Fat B. The aforementioned Fat A series has lauric acid 18 mass% to 33 mass%, palmitic acid 10 mass% to 23 mass%, stearic acid 17 mass% to 27 mass%, and linoleic acid 8 mass% A transesterified oil composed of fatty acids of 20% to 20% by mass; the aforementioned fat and oil B is one or more fats selected from palm oil and palm fraction oil, and the content of the aforementioned fat and oil A in the aforementioned fat is 70% by mass to 83% by mass Hereinafter, the content of the oil and fat B in the oil and fat is 17% by mass or more and 30% by mass or less, and the content of the fat and oil in the granular instant food is 2% by mass or more and 12% by mass or less.

According to the manufacturing method of the granular instant food of the present invention, since the contained fats and oils include the fat A and the fat B, the granulation property can be improved in the step of making the raw material of the granular fast food into granules. In addition, the quality of the granular instant food during storage can be maintained. Furthermore, it is possible to improve the dispersibility of the granular instant food in the solvent and the flavor after being dispersed in the solvent. Furthermore, it is also possible to improve the taste of the granular instant food after being dispersed in a solvent.

According to the present invention, it is possible to improve the granulation property in the step of making the raw material of the granular instant food into granules. In addition, the quality of the granular instant food during storage can be maintained. Furthermore, it is possible to improve the dispersibility of the granular instant food in the solvent and the flavor after being dispersed in the solvent. Furthermore, it is also possible to improve the taste of the granular instant food after being dispersed in a solvent.

Hereinafter, the embodiment of the granular instant food of the present invention will be further explained.

The granular instant food of the present invention contains powdered raw materials for soup or sauce. In addition, the powdered raw material is dissolved in a solvent and used as a soup or sauce. As the solvent, for example, water, milk, etc. can be used.

Here, when the granular instant food is used for soup, it refers to the food that is made into a formula for soup and granulated from powdered raw materials. In addition, when the granular fast food is used for sauce, it means that the powdered raw material is used as Foods that are formulated into sauces and granulated, such as foods that can be added to foods for conditioning after being dissolved in hot water or added with water and heated. Examples of the sauce include white sauce, brown sauce, bechamel sauce, and tomato sauce.

The powder raw material is not particularly limited as long as it can be used in food and can be processed into a powder form. For example, salt, sugar (sugar, glucose, maltose, trehalose, lactose, maltose, oligosaccharide, dextrin, etc.) can be used. ), starches, cereals, seasonings (amino acids, organic acids, nucleic acids, etc.), protein hydrolysates, polysaccharides (food fibers, etc.), vegetable powder (vegetable powder), vegetable extracts, meat powder, meat extract Seafood, marine product powder, marine product extract, spices, powdered fat, dairy products (creamer, cheese powder), yeast extract, vitamins, minerals (calcium, iron, etc.), flavors, colorants, Sweeteners, etc.

Granular instant foods contain fats and oils. The content of fats and oils in the granular instant food is 2% by mass or more and 12% by mass or less, preferably 4% by mass or more and 12% by mass or less, and more preferably 6% by mass or more and 12% by mass or less. When the fat content is less than 2% by mass, not only the fluidity during granulation is reduced, but the formation of particles also deteriorates. If it exceeds 12% by mass, the fluidity during granulation is reduced, and when the instant soup is dissolved in hot water When the oil slick on the surface becomes obvious.

In addition, the SFC (Solid Fat Content) at 33.3°C of the fat used in the granular instant food of the present invention is preferably 5% or more and 20% or less, more preferably 5% or more and 17% or less. In addition, the SFC at 21.1°C of the above-mentioned oil and fat is preferably 25% or more and 50% or less, more preferably 30% or more and 45% or less.

By setting the SFC of the aforementioned fats and oils within the above-mentioned range, a granular instant food having excellent storage stability and a good taste in the mouth after being dispersed in a solvent can be obtained.

In addition, the SFC in this specification is a value obtained by measuring the solid fat content of the oil composition at each temperature by the method described in AOCS (American Oil Chemists' Society) Official Method Cd16-81.

In order to provide the above-mentioned preferable properties, the fat and oil used in the granular instant food of the present invention contains fat A and fat B having different components.

The above-mentioned oil and fat A system has lauric acid 18 mass% or more and 33 mass% or less, palmitic acid 10 mass% or more and 23 mass% or less, stearic acid 17 mass% or more and 27 mass% or less, and linoleic acid 8 mass% or more and 20 mass% or less A transesterified oil composed of fatty acids. The fatty acid composition of oil A is preferably 20% by mass or more and 30% by mass or less of lauric acid, 13% by mass or more and 20% by mass or less of palmitic acid, 20% by mass or more and 25% by mass or less of stearic acid, and 10% by mass or more of linoleic acid. Less than mass%. In addition, the fatty acid composition of fats and oils in this manual is the value measured in accordance with 2.4.2.3-2013 of the standard fats and oils analytical test method.

By making the oil and fat A have the above fatty acid composition, for example, the SFC at 33.3°C and the SFC at 21.1°C can be obtained with the aforementioned properties, and it is excellent in storage stability and has a mouthfeel after being dispersed in a solvent. Good granular fast food.

In addition, by making the oil and fat A contain linoleic acid as a fatty acid, the flavor when the granular instant food is dissolved in a solvent can be improved.

Fat A having the fatty acid composition as described above can be prepared, for example, by blending palm kernel ultra-hydrogenated oil, palm ultra-hydrogenated oil, and corn oil so as to have the fatty acid composition as described above and performing transesterification, such as : In the above-mentioned whole oil and fat blended, palm kernel ultra-hydrogenated oil is 40% by mass or more and 68% by mass or less, palm kernel ultra-hydrogenated oil is 13% by mass or more and 33% by mass or less, and corn oil is 17% or more and 33% by mass or less.

The transesterification can be carried out by random transesterification, and it can be carried out by a well-known method, such as a chemical transesterification reaction using an alkali metal catalyst such as sodium methoxide, or an enzyme ester using a lipase that is not position-specific Exchange reaction, etc. In addition, the fats and oils used for transesterification may be a combination of fats and oils that can be formulated so as to have the fatty acid composition described above, and it is not limited to the combination of fats and oils described above. For example, soybean oil can also be used instead of corn oil.

The content of fat A in the fat and oil used in the granular instant food of the present invention is 70% by mass or more and 83% by mass or less, preferably 73% by mass or more and 83% by mass or less, more preferably 76% by mass or more and 82% by mass the following. If the content of oil and fat A exceeds 83% by mass, the texture is likely to be rough, or undissolved residues are likely to be generated in the solvent. If the content of fat A in fats and oils is less than 70% by mass, granulation properties and the like tend to deteriorate.

That is, by making the fat and oil contain a predetermined amount of fat and fat A, the granulation of the granular instant food will have a moderate hardness when aggregated, so the manufacturing suitability of the granular instant food can be improved.

On the other hand, the fat B is one or more fats and oils selected from palm oil and palm fractionated oil. Fats and oils B are preferably, for example, fats and oils composed of one or more selected from the soft part of palm and the mid-melting point of palm oil.

In addition, in the present invention, the so-called palm fractionated oil refers to oils and fats obtained by fractionating refined and unrefined palm oil more than once. The fractionation method is not particularly limited, and well-known methods can be used, such as solvent fractionation using solvents such as hexane and acetone, or dry fractionation without solvent. The above-mentioned palm fractionated oil can be further subjected to decolorization operations such as white clay treatment and activated carbon treatment for use.

The so-called palm soft part, also known as soft palm oil (palm olein), refers to the fractionation part obtained by performing one or more fractionation treatments to remove the hard part from palm oil. The aforementioned soft palm part is preferably a division part obtained by performing a fractionation process to remove the hard part from palm oil once. The iodine value of the palm soft part is preferably 50 or more and 60 or less. In addition, the so-called palm mid-melting point refers to a fractionation part obtained by performing at least one fractionation process for removing the hard part from palm oil and at least one fractionation process for removing the soft part. The order of the aforementioned fractionation treatment for removing the hard part and the aforementioned fractionation treatment for the removal of the soft part is not limited. The iodine value at the melting point of the palm is preferably 30 or more and 48 or less.

In addition, the content of fat B in the fats and oils used in the granular instant food of the present invention is 17% by mass or more and 30% by mass or less, preferably 17% by mass or more and 27% by mass or less, and more preferably 18% by mass or more. 24 Less than mass%. By making the grease contain a predetermined amount of grease B, the dispersion in the solvent can be suppressed The granular instant food after preparation has a rough feeling in the mouth, which makes the mouthfeel better.

In this way, with the granular instant food of the present invention, since the fat contained in the granular instant food contains the fat A and the fat B, it is possible to achieve granulation in the step of making the raw material of the granular instant food into granules. Sexual improvement. In addition, it is possible to maintain the quality of granular instant foods during storage. Furthermore, the dispersibility of the granular instant food in the solvent and the improvement of the flavor after being dispersed in the solvent can also be sought. Furthermore, it is also possible to suppress the roughness of the granular instant food after being dispersed in the solvent, and to improve the taste.

Hereinafter, the embodiments of the present invention will be described, but the present invention is not limited by the embodiments.

[Example]

(Mixing steps of powder raw materials)

Powder raw materials other than fats and oils among the raw materials shown in Table 1 were mixed in advance with a mixing mixer (25AM-02) manufactured by DULTON Co., Ltd. to prepare a mixed powder raw material.

(Mixing steps of mixing powdered raw materials and grease)

After heating the fats and oils shown in Table 2 at 80° C. into liquid form, they were added to the mixed powder raw materials of the blending ratio shown in Table 1 and mixed.

The following raw material fats and oils for fat B shown in Table 2 are used.

Palm mid-melting point 1: Iodine value 33, manufactured by J-OIL MILLS Co., Ltd.

Palm mid-melting point 2: Iodine value 43, manufactured by J-OIL MILLS Co., Ltd.

Palm soft part: Iodine value 56, manufactured by J-OIL MILLS Co., Ltd.

The content and fatty acid composition of the raw oils and fats of the transesterified oils 1 to 3 shown in Table 2 are different from each other. Table 3 shows the content of the raw oils and fats of the transesterified oils 1 to 3 and the fatty acid composition.

The following raw material fats and oils shown in Table 3 are used.

Palm Kernel Ultra-Hydrogenated Oil: J-OIL MILLS Co., Ltd.'s internal preparation

Extremely hydrogenated palm oil: manufactured by Hengguan Oil Industry Co., Ltd.

Corn oil: manufactured by J-OIL MILLS Co., Ltd.

(Manufacturing method of transesterified oil 1 to 3)

The transesterified oils 1 to 3 are produced by the following method. To 100 parts by mass of the mixed fat and oil of the raw fats and oils heated to 80°C, 0.3 parts by mass of sodium methoxide was added as a catalyst, and the random transesterification reaction was performed while stirring at 80°C and a vacuum of 2.7 kPa for 60 minutes. After the random transesterification reaction, water washing is performed to remove the catalyst, activated clay is used for decolorization, and then deodorization is performed to obtain transesterified oil.

(Granulation step)

Next, the mixture of the mixed powder raw material and the oil and fat composition shown in Table 1 was granulated, dried, and cooled in a fluidized bed under the following conditions to prepare a granular instant soup.

〔Granulation, drying and cooling conditions〕

‧Fluidized bed granulator: FLOW COATER MULTI 5 type (manufactured by Freund Industrial Co., Ltd.)

‧Binder spray rate: 6.0% (relative to the total mass of raw materials)

‧Binder spray air pressure: 0.3MPa

‧Binder spray speed: 90ml/min

‧Binder solution: water

‧Suction temperature during granulation: 60℃

‧Exhaust temperature at the end of drying: 60℃

‧Exhaust temperature at the end of cooling: 40℃

<Assessment of manufacturing suitability>

The suitability for manufacturing granular instant soups when using a fluidized bed granulator under the above-mentioned granulation, drying and cooling conditions was evaluated based on the following criteria. In addition, the evaluation of manufacturing suitability is based on (1) the flow state of the sample in the fluidized bed granulator, and (2) the adhesion state of the sample in the fluidized bed granulator.

The results are shown in Table 4. Regarding the flow state of the sample in the fluidized bed granulator, any one of Examples 1 to 3 has a better flow state than Comparative Example 1. Regarding the adhesion state of the sample in the fluidized bed granulator, there was almost no sample adhesion in Examples 2 and 3, and in Example 1, although a small amount of sample adhesion was confirmed, it was judged to be within the allowable range.

[Assessment criteria for manufacturing suitability]

(1) The flow state of the sample in the fluidized bed granulator

○: Very good flow state

△: Good flow state

×: Poor flow state

(2) The attachment state of the sample in the fluidized bed granulator

○: Almost no sample adhesion

△: A small amount of sample adhesion is confirmed, but it is within the allowable range

×: A large amount of sample adhesion is confirmed, and it is outside the allowable range

<Taste and Sensory Evaluation>

Measure 12g each of the granular instant soup obtained under the above-mentioned granulation, drying and cooling conditions into a cup, pour 150ml of hot water heated to 95°C into the cup and stir for 15 seconds. According to the following criteria, the panelists will discuss and evaluate the taste and sense of the instant soup.

The results are shown in Table 5. In Examples 1 to 3, better results than Comparative Examples 1 and 2 were obtained in the evaluation of flavor presentation. In Comparative Example 2, a rough feeling remained in the mouth after swallowing the soup.

[Evaluation criteria for taste and sense]

(1) Presenting flavor

○: Has a good presentation flavor

△: With a little good flavor

×: poor flavor

(2) Rough feeling in the mouth

○: Smooth texture

△: Slightly rough texture is confirmed, but it is within the allowable range

×: Rough texture is confirmed, and it is outside the allowable range

<Evaluation of solubility in hot water>

Measure 12g each of the granular instant soup obtained under the above-mentioned granulation, drying, and cooling conditions into a cup, pour 150ml of hot water heated to 95°C into the cup and stir for 15 seconds to make the instant soup The soup is passed through a 10-mesh (caliber 1.7mm) net, and the amount of undissolved residue remaining on the net is measured.

The results are shown in Table 6. In Examples 1 to 3, compared with Comparative Examples 1 and 2, the amount of undissolved residues was small, and it was understood that the hot water solubility was good.

<Quality deterioration assessment during preservation>

Measure 12g each of the granular instant soup obtained under the above-mentioned granulation, drying, and cooling conditions, fill the sample into an aluminum bag and seal it, and store it in a storage box set at 34°C for three months. A sample that was similarly stored in a storage box set at 5°C for three months was used as a comparative control (control sample). The granular instant soup taken out of the storage box is transferred to a cup, 150 ml of hot water heated to 95°C is poured into the cup and stirred for 15 seconds, and taste and sensation are evaluated according to the following criteria.

As shown in Table 7, it can be seen that the quality deterioration of the sample during storage, Examples 1 to 3 All showed the same tendency, and were better than Comparative Example 1.

[Evaluation criteria for taste and sense]

○: Same level as the control sample

△: Slightly worse than the control sample, but within the allowable range

×: It is much worse than the control sample, and it is out of the allowable range

Claims (6)

A granular instant food containing powdered raw materials for soups or sauces, and fats, wherein the fats contain the following fats A and B, and the fats A contains 18% by mass to 33% by mass of lauric acid Below, palmitic acid 10% by mass to 23% by mass, stearic acid from 17% by mass to 27% by mass, and linoleic acid from 8% by mass to 20% by mass, a transesterified oil composed of fatty acids; the aforementioned grease B is selected from One or more fats and oils of palm oil and palm fractionated oil, the content of the aforementioned fat A in the aforementioned fats and oils is 70% by mass to 83% by mass, and the content of the aforementioned fats B in the aforementioned fats and oils is 17% by mass to 30% by mass The content of the oil and fat in the granular instant food is 2% by mass to 12% by mass. The granular instant food according to claim 1, wherein the oil and fat A are palm kernel ultra-hydrogenated oil, palm ultra-hydrogenated oil, and transesterified oil with corn oil. The granular instant food according to claim 1 or 2, wherein the SFC of the aforementioned fat and oil at 33.3°C is 5% or more and 20% or less. The granular instant food according to any one of claims 1 to 3, wherein the SFC of the aforementioned fat and oil at 21.1°C is 25% or more and 50% or less. The granular instant food according to any one of claims 1 to 4, wherein the oil and fat B is composed of one or more kinds selected from palm soft part and palm mid-melting point. A method for manufacturing granular instant food, which is to heat and melt fats and oils, add them to powdered raw materials for soups or sauces, and mix them, and then granulate them; wherein, the aforementioned fats and oils contain the following fats A and B The aforementioned oil and fat A series has lauric acid 18 mass% or more and 33 mass% or less, palmitic acid 10 mass% or more and 23 mass% or less, stearic acid 17 mass% or more and 27 mass% or less, and linoleic acid 8 mass% or more and 20 mass% A transesterified oil composed of fatty acids below %; the aforementioned fat B is one or more fats selected from palm oil and palm fractionated oil, and the content of the aforementioned fat A in the aforementioned fat 70% by mass or more and 83% by mass or less, the content of the aforementioned fat B in the aforementioned fats and oils is between 17% by mass and more than 30% by mass, and the content of the aforementioned fats and oils in the aforementioned granular instant food is between 2% by mass and 12% by mass .