WO2016208605A1 - Powder for no-heat just-add-water cream foodstuff - Google Patents

Powder for no-heat just-add-water cream foodstuff Download PDF

Info

Publication number
WO2016208605A1
WO2016208605A1 PCT/JP2016/068458 JP2016068458W WO2016208605A1 WO 2016208605 A1 WO2016208605 A1 WO 2016208605A1 JP 2016068458 W JP2016068458 W JP 2016068458W WO 2016208605 A1 WO2016208605 A1 WO 2016208605A1
Authority
WO
WIPO (PCT)
Prior art keywords
powder
cream
food
weight
heated
Prior art date
Application number
PCT/JP2016/068458
Other languages
French (fr)
Japanese (ja)
Inventor
咲恵 高橋
龍矢 吉田
広介 須磨
Original Assignee
クラシエフーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by クラシエフーズ株式会社 filed Critical クラシエフーズ株式会社
Publication of WO2016208605A1 publication Critical patent/WO2016208605A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention relates to a non-heated hydrolyzed cream food powder capable of preparing a creamy food for squeezing and forming by simply mixing with a small amount of water without heating at home. More specifically, it can be easily mixed by adding water, can be easily squeezed, has a good squeezing property when squeezed, and has a good shape retention after squeezing, a non-heated hydrous creamy food Relates to powder. In addition, since the obtained creamy food has a good flavor, texture and appearance, it can be easily prepared, squeezed and eaten even by infants and children with a sense of play. It relates to a powder for non-heated hydrous cream food.
  • creams for cakes, add cold water or cold milk, stir with a whisk or hand mixer to dissolve, and sandwich it between cake dough when it has reached an appropriate hardness (viscosity) in a short time. Some are used for decoration such as squeeze molding. Such creams are required to have excellent shape retention properties that maintain the shape immediately after preparation of the cake.
  • a cream powder mix for millefeuille containing sugars, pregelatinized starch and powdered fats and oils, which is dissolved in cold water or cold milk and stirred with a whisk or the like, is known as a cream sandwiched between doughs (for example, patents) Reference 1).
  • the cream powder mix for millefeuille is prepared into a cream by using two specific pregelatinized starches in combination without using a thickener / gelling agent that causes a change in viscosity over time. Is.
  • the cream prepared by the cream powder mix for milleuil has a viscosity maintaining ability enough to support the pie by layering the pie and cream in layers. However, the cream does not have a shape-retaining ability necessary for squeeze molding such as decoration, and there is a problem as a squeeze mold cream.
  • the non-heated hydrolyzed creamy food powder is composed of a low-solubility carbohydrate, a thickener and pregelatinized cereal powder, and further contains powdered fats and oils.
  • low-solubility carbohydrates is effective in maintaining the shape after squeezing, but the cream has a flavor that is influenced by the astringent taste unique to low-solubility carbohydrates and the irritating taste. There was room for improvement because it tended to be a food product.
  • the present invention has been made in view of the circumstances as described above, and its purpose is to prepare a creamy food for squeeze molding by simply mixing with a small amount of water without heating at home.
  • An object of the present invention is to provide a non-heated hydrolyzed creamy food powder.
  • the resulting creamy food has a good flavor, texture and appearance, it is easy for infants and children to prepare creamy foods, squeeze them out, and eat them as if they were playing. It is a non-heated hydrolyzed creamy food powder.
  • the present invention is a non-heated hydrolyzed cream food powder for preparing a creamy food for squeeze molding by adding an aqueous medium and non-heated and hydrated, and comprises the following (1) to (6):
  • the above object is achieved by a non-heated hydrous creamy food powder characterized by satisfying all.
  • the water mixing ratio is 0.3 to 0.93 of an aqueous medium with respect to the non-heated hydrous cream food powder 1
  • the non-heated hydrous cream food powder is composed of sugar, powdered oil and fat,
  • the sugar content is 47.2 to 76.5% by weight in the total weight of the non-heated hydrolyzed cream food powder (4) the powder with respect to 100 parts by weight of the sugar Contains 14 to 87 parts by weight of fat (5) Contains 9.4 to 55.4 parts by weight of pregelatinized starch to 100 parts by weight of sugar (6)
  • the pH of the prepared creamy food is 5.3 to 6.7
  • it further contains an acid component. More preferably, an alkali component is further contained.
  • the present inventors have a sugar-like flavor, but even if a saccharide that is not low-soluble is used, it can be squeezed without using a thickening agent.
  • a saccharide that is not low-soluble is used, it can be squeezed without using a thickening agent.
  • the powdered fat and oil and the pregelatinized starch are mixed with a predetermined amount of sugar, and the prepared creamy food has a pH of 5.3 to 6.7.
  • the powdered fat and oil and the pregelatinized starch are mixed with a predetermined amount of sugar, and the prepared creamy food has a pH of 5.3 to 6.7.
  • the creamy food has a good flavor and texture and can be easily squeezed into an arbitrary shape even by a weak child or child, and the tip of the creamy food stands like a corner when squeezing. It had a good cornering property and a glossy appearance.
  • the powder for non-heated hydrolyzed cream food of the present invention can be prepared as a cream-shaped food for squeezing by simply mixing for a short time with a small amount of water without heating. Moreover, since it is easy to adjust to an aqueous medium, even an infant or a child can easily mix in a short time without applying a strong force even when mixing with an amount of water equal to or less than the amount of powder. Moreover, the flavor and color tone of the obtained creamy food can be changed variously depending on the flavor raw material and colorant to be added, and the versatility is high.
  • the creamy food according to the present invention has a good flavor and texture, has a glossy appearance, and can be easily squeezed into an arbitrary shape by light pressing such as grasping a squeezed bag with one hand even for infants and children. . Further, when squeezing and forming, the creamy food has a sharp crispness that stands like a corner, and has a shape retaining property that can maintain the shape during squeezing without sagging.
  • the squeeze molding with the creamy food according to the present invention can be decorated on the food surface such as cake, cookie, donut or instant cooked confectionery imitating them.
  • it can be sandwiched between the foods or squeezed into a pasta shape or a soft cream shape, and various squeeze molding can be freely performed, so that the originality of infants and children can be nurtured.
  • it since it has a shape retaining property maintaining force during squeeze molding, it is suitably used for squeezing decoration, pasta and soft cream.
  • the powder for non-heated hydrolyzed cream food of the present invention has good operability and can be easily prepared for infants and children with a sense of play.
  • the non-heated hydrous cream-like food powder of the present invention is a powder for preparing a cream-like food for squeeze molding by hydrating and mixing a predetermined amount of aqueous medium. That is, it is important to add 0.3 to 0.93 of the aqueous medium with respect to the powder 1 in terms of weight ratio in terms of ease of mixing, ease of squeezing, sharpness, shape retention, texture and appearance. . If the aqueous medium is 0.3 or more, it is easy to adapt to water and the creamy food does not become too hard, so that infants and children can easily squeeze out, and the texture and appearance are good. On the other hand, if it is 0.93 or less, it is easy to squeeze out, and the angularity and the shape retention can be maintained well.
  • the powder means powder such as powder or granule.
  • the stand-off property means a characteristic that the tip of the cream-like food stands like a horn of an animal.
  • shape retention means that the shape at the time of squeezing can be maintained as it is without breaking or deforming due to sagging or loosening.
  • the aqueous medium examples include tap water, mineral water, milk and soy milk.
  • water for water supply is preferable in that it can be easily procured and can provide a creamy food with good quality.
  • the aqueous medium should be used in the temperature range from 5 to 30 ° C refrigerated to room temperature, that is, non-heated (5 to 30 ° C), which does not require heating. Important in terms.
  • the non-heated hydrolyzed cream food powder of the present invention contains a saccharide, powdered oil and fat, and pregelatinized starch.
  • the sugar content is 47.2 to 76.5% by weight based on the total weight of the non-heated hydrolyzed cream food powder, and 14 to 87 parts by weight of powdered fats and oils per 100 parts by weight of this sugar, ⁇
  • the inclusion of 9.4-55.4 parts by weight of modified starch is important in terms of ease of mixing, ease of squeezing, sharpness, shape retention, flavor, texture, and appearance.
  • saccharides examples include monosaccharides (dextrose, fructose, etc.), disaccharides (sugar (granulated sugar, powdered sugar, etc.), maltose, lactose, etc.), trisaccharide or more oligosaccharides and their reduced products, sugar alcohols. , Powdered starch syrup, powdered reduced starch syrup, dextrin, and the like, which may be used singly or in combination.
  • sugar is preferably used because it has a good sweetness, and when sugar is used in combination with a low-sweetness sugar such as powdered starch syrup, it is preferable in terms of shape retention and good flavor.
  • the target creamy food can be obtained even when designing only with carbohydrates such as glucose except low-solubility carbohydrates having a solubility at 20 ° C. of 100 or less.
  • the powdered fats and oils may be derived from plants or animals as long as they are powders.
  • Emma Fat PA (N) (manufactured by Riken Vitamin Co., Ltd., palm oil), Neulacto KWF (manufactured by Wakodo Co., Ltd., palm oil), etc. are used for plant-derived powdered oils and fats.
  • LA-5 manufactured by Riken Vitamin Co., Ltd., lard
  • examples of powdered fats and oils include fat-containing powdery flavor raw materials such as creaming powder and cocoa powder in flavor raw materials described later. These may be used alone or in combination, and among them, plant-derived powdered fats and oils are preferably used in terms of easy mixing and good flavor.
  • the powdered fat contains 14 to 87 parts by weight with respect to 100 parts by weight of the saccharide in terms of ease of mixing, ease of squeezing, sharpness, shape retention, flavor, and appearance. If it is 14 parts by weight or more, the creamy food will not be too soft and difficult to squeeze out, and the shape retention and flavor will not deteriorate. On the other hand, if it is 87 parts by weight or less, it is easy to be familiar with the aqueous medium, the creamy food is not too hard to be squeezed out, and the squeezing property, flavor and appearance are good.
  • fat and oil containing powder flavor raw materials such as creaming powder and cocoa powder
  • what is necessary is just to calculate fat and oil content in this fat and oil containing powder flavor raw material as powder fat and oil content.
  • pregelatinized starch examples include starches such as potato, tapioca, corn, waxy corn, wheat, rice, and those obtained by pregelatinizing them, and these may be used alone or in combination.
  • the pregelatinized starch is prepared by a generally used method, for example, a starch or modified starch suspension is gelatinized with a hot roll (drum dryer) and then dried. Examples of the drying method include dehydrated film drying, extrusion expansion drying using an extruder, and spray drying using a spray dryer.
  • the preparation method of processed starch is prepared by combining etherification, phosphoric acid bridge
  • gelatinized starch examples include matsunoline M-22 (manufactured by Matsutani Chemical Co., Ltd., derived from tapioca), amylol HF (manufactured by Nissho Chemical Co., Ltd., potato), matsunoline A (manufactured by Matsutani Chemical Co., Ltd.). , Derived from waxy corn), Matsunoline CM (manufactured by Matsutani Chemical Co., Ltd., derived from corn), Matsunoline V (manufactured by Matsutani Chemical Co., Ltd., derived from corn) and the like.
  • Examples of the processed starch that has been made into ⁇ include Prigel VA70T (manufactured by Matsutani Chemical Co., Ltd., derived from tapioca, hydroxypropylated phosphoric acid crosslinked starch), Amikol KT5 (manufactured by Nissho Chemical Co., Ltd., derived from tapioca, phosphate crosslinked) Starch) and the like.
  • the pregelatinized starch is contained in an amount of 9.4 to 55.4 parts by weight with respect to 100 parts by weight of the saccharide, in terms of ease of mixing, ease of squeezing, angularity, shape retention, texture, and appearance. Is important. If it is 9.4 parts by weight or more, the creamy food does not become liquid, and the ease of squeezing, the angularity and the shape retention are good. On the other hand, if it is 55.4 parts by weight or less, the ease of mixing is good, the creamy food is not too hard, the squeezing ease and the sharpness are good, and the texture and appearance are also good. .
  • the creamy food prepared from the powder for non-heated hydrous creamy food of the present invention can be easily squeezed out, clinched, and shape-retaining properties by setting the pH to 5.3 to 6.7. Is important in terms of flavor, appearance. When the pH is 5.3 or more, the acidity becomes too strong and does not harm the flavor, and the appearance is also good. On the other hand, when the pH is 6.7 or less, the cream-like food does not become too soft, and the ease of squeezing, the cornering property, and the shape retention are good.
  • the setting of pH should just be adjusted in consideration of the pH of the said raw material and the auxiliary material mentioned later,
  • the acid component and alkali component mentioned later are used in the grade which does not affect a flavor.
  • the pH is determined by adding a predetermined amount of tap water (25 ° C.) for preparing a creamy food to the non-heated hydrolyzed creamy food powder of the present invention, stirring and mixing for 1 minute, and then directly measuring the pH meter. What is necessary is just to measure at (measurement temperature 25 ⁇ 3 ° C.).
  • the powder for non-heated hydrolyzed cream of the present invention may be used by appropriately combining the following powder auxiliary materials in addition to the above raw materials within a range not affecting the effect of the present application.
  • acid component alkali component, calcium component (calcium carbonate, calcium citrate, calcium lactate, calcium phosphate, etc.), proteins (milk protein, egg white powder, egg yolk powder, soybean protein, wheat gluten, protein hydrolysate, etc.), Flavor ingredients (flavoring, flavoring (salts, seasonings, seasonings, extracts, etc.), dairy products (fat dry milk, sweetened powdered milk, creaming powder, yogurt powder, etc.), dried vegetable powder, cocoa powder, etc.), colorings, Thickeners (xanthan gum, locust bean gum, tara gum, alginic acid, alginate, guar gum, pullulan, etc.), gelling agents (gelatin, agar, carrageenan, pectin, etc.), beta starch, high-in
  • the acid component is preferably used in terms of the flavor of the creamy food and pH adjustment.
  • the acid component include organic acids such as citric acid, tartaric acid, fumaric acid, malic acid, gluconic acid and ascorbic acid, and organic acid-containing foods containing these organic acids.
  • the organic acid-containing food include acidulants such as vinegar, fruit juices such as lemon juice, and dried fruit powder. In the case of a liquid product, it may be appropriately powdered and used.
  • citric acid is preferably used because it has a good flavor.
  • the alkali component is also preferably used in terms of the flavor of the creamy food and the pH adjustment, like the acid component.
  • examples of the alkali component include sodium hydrogen carbonate, sodium citrate, sodium tartrate, sodium gluconate, phosphate, and the like.
  • the desired creamy food can be obtained if the pH can be set to 5.3 to 6.7 without using an acid component or an alkali component.
  • the pH of the creamy food may be adjusted as appropriate by using an acid component alone, an alkali component alone, or an acid component and an alkali component in combination.
  • calcium components and proteins are preferably used in terms of shape retention.
  • a flavor raw material and a coloring agent are used suitably at the point which can change the flavor and color tone of creamy food variously, and is highly versatile.
  • the non-heated hydrous cream-like food powder of the present invention using the above raw materials is prepared, for example, as follows. That is, first, a predetermined amount of saccharide, pregelatinized starch, powdered oil and fat, and auxiliary materials as necessary, are powder mixed, granulated after powder mixing, or all raw materials after granulating some raw materials. It is prepared by a method such as powder mixing.
  • the non-heated hydrolyzed creamy food powder prepared as described above may be filled in a container.
  • the material of the container is not particularly limited, and for example, a soft plastic such as polyethylene, paper, metal, etc. may be used as appropriate. Alternatively, a laminate obtained by combining these materials may be used.
  • the shape of the container is not particularly limited, and may be set as appropriate, such as a bag shape, a cylinder, or a box.
  • non-heated hydrolyzed cream food powder of the present invention when commercialized, for example, a non-heated hydrolyzed cream food powder filled in a container may be mentioned.
  • a measuring cup and dropper used when adding an aqueous medium a stirring bar used when adding water, a mudler, a spoon, a fork,
  • stirring tools such as chopsticks, spatulas, toothpicks, and squeeze bags may be packaged together as necessary.
  • a cream food is prepared, for example, as follows. First, if a predetermined amount of aqueous medium is added to the non-heated hydrolyzed creamy food powder and mixed and dispersed within a few seconds to 1 minute using a spoon, chopsticks, fork, etc., the viscosity will come to the whole. The desired creamy food is obtained.
  • the creamy food thus obtained has a good flavor and texture and can be eaten as it is. Furthermore, when this creamy food is put in a squeezable tool such as a squeeze bag or a dropper and lightly pressed, even a weak infant or child can easily squeeze it into an arbitrary shape. In addition, when squeezing and forming, the creamy food has a sharp crispness and a glossy appearance that stands like a corner, and has a shape retaining property that can maintain the shape during squeezing without sagging Is.
  • Examples 1 to 4 Comparative Examples 1 and 2> ⁇ Preparation of creamy food and water-containing food> Using the powder for non-heated hydrolyzed cream food prepared in Table 1, a cream-like food and hydrolyzed food were prepared according to the following procedure, squeezed and then eaten. That is, 13 g of non-heated hydrolyzed cream food powder is put in a cup, and water (25 ° C.) of tap water is added to the powder 1 in a weight ratio as shown in Table 2, and mixed with a spoon for 1 minute to form a cream. Foods (Examples 1 to 4) and hydrolyzed foods (Comparative Examples 1 and 2) were prepared.
  • the creamy food and the hydrolyzed food were put in a squeezed bag and squeezed into a spherical shape on a commercially available biscuit having a diameter of 5 cm. Moreover, what was squeezed into a linear shape was decorated in a spiral shape.
  • Table 2 shows the overall results of the five persons after evaluating the shape retention at the time of squeezing, the flavor / texture and appearance of creamy foods and hydrolyzed foods by five expert panelists.
  • Examples 1 to 4 were generally good in terms of ease of mixing, ease of squeezing, angularity, shape retention, flavor / texture, and appearance.
  • Example 3 was able to obtain the best results in terms of ease of squeezing, shape retention, flavor / texture, and appearance.
  • Example 1 and Comparative Example 1 in which the amount of water added to the powder 1 was small, the texture was slightly hard and the texture was similar, but compared to Example 1 in terms of ease of squeezing and standing. Comparative example 1 was inferior.
  • Comparative Example 2 was soft and had poor angularity and shape retention.
  • Examples 5 to 20> ⁇ Preparation of powder for non-heated hydro-cream food> Each raw material was powder-mixed based on the composition of Tables 3 and 4 to prepare a powder for non-heated water-cream food.
  • ⁇ Comparative Examples 3 to 14> ⁇ Preparation of powder for hydrolyzed food> Each raw material was powder-mixed based on the composition of Tables 3 and 4 to prepare a powder for water food.
  • the creamy food and the hydrolyzed food were put in a squeezed bag and squeezed into a spherical shape on a commercially available biscuit having a diameter of 5 cm. Moreover, what was squeezed into a linear shape was decorated in a spiral shape.
  • Examples 5 to 20 were generally good in terms of ease of mixing, ease of squeezing, angularity, shape retention, flavor / texture, and appearance.
  • Comparative Examples 3 to 14 were poor in any of ease of mixing, ease of squeezing, cornering, shape retention, flavor / texture, and appearance.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)

Abstract

[Problem] To provide a powder for no-heat just-add-water cream foodstuff, with which it is possible to prepare a cream-form foodstuff for piping in the home, simply by adding a small quantity of water and mixing for a short period of time without heating. [Solution] The present invention is a powder for a no-heat just-add-water cream-form foodstuff for preparing a cream-form foodstuff to be used in piping, by adding an aqueous medium and mixing without heating, wherein the abovementioned problem is solved by a powder for no-heat just-add-water cream-form foodstuff characterized by satisfying all of (1) to (6) below. (1) The water addition mixing ratio is 0.3-0.93 parts of an aqueous medium with respect to 1 part of powder for no-heat just-add-water cream-form foodstuff. (2) The powder for no-heat just-add-water cream-form foodstuff contains sugar, powdered oil, and alpha-modified starch. (3) The sugar content is 47.2-76.5 wt% with respect to the total weight of the powder for no-heat just-add-water cream-form foodstuff. (4) The content of powdered oil is 14-87 parts by weight per 100 parts by weight of sugar. (5) The content of alpha-modified starch is 9.4-55.4 parts by weight per 100 parts by weight of sugar. (6) The pH of the cream-form foodstuff prepared using the powder is 5.3-6.7.

Description

非加熱加水クリーム状食品用粉末Non-heated hydro-cream food powder
　本発明は、家庭において非加熱で少量の加水で短時間混合するだけで、絞り出し成形用のクリーム状食品を調製できる非加熱加水クリーム状食品用粉末に関する。更に詳しくは、加水して容易に混合することができ、容易に絞り出し成形ができ、絞り出しする際良好な角出し性を有し、絞り出し成形後の保形性が良好な非加熱加水クリーム状食品粉末に関する。また、得られるクリーム状食品は風味、食感、外観が良好であることから、幼児や児童でも容易にままごと遊びの感覚で、クリーム状食品を調製し、絞り出し成形をし、喫食することのできる非加熱加水クリーム状食品用粉末に関する。 The present invention relates to a non-heated hydrolyzed cream food powder capable of preparing a creamy food for squeezing and forming by simply mixing with a small amount of water without heating at home. More specifically, it can be easily mixed by adding water, can be easily squeezed, has a good squeezing property when squeezed, and has a good shape retention after squeezing, a non-heated hydrous creamy food Relates to powder. In addition, since the obtained creamy food has a good flavor, texture and appearance, it can be easily prepared, squeezed and eaten even by infants and children with a sense of play. It relates to a powder for non-heated hydrous cream food.
　従来、ケーキ等に用いるクリームとして、冷水や冷乳を加えて、泡立て器やハンドミキサーなどで攪拌し溶解させ、短時間で適度な硬さ（粘度）になった段階で、ケーキ生地に挟んだり、絞り出し成形などのデコレーションに用いられるものがある。このようなクリームには、ケーキ調製後も調製直後の形状を維持する保形性に優れることが求められる。 Conventionally, as a cream for cakes, add cold water or cold milk, stir with a whisk or hand mixer to dissolve, and sandwich it between cake dough when it has reached an appropriate hardness (viscosity) in a short time. Some are used for decoration such as squeeze molding. Such creams are required to have excellent shape retention properties that maintain the shape immediately after preparation of the cake.
　生地等に挟むクリームとしては、冷水または冷乳に溶解させて泡立て器等で攪拌して用いる、糖類、α化澱粉、粉末油脂を含有するミルフィーユ用クリーム粉末ミックスが知られている（例えば、特許文献１参照）。該ミルフィーユ用クリーム粉末ミックスは、経時的な粘度変化を付与する要因となる増粘剤・ゲル化剤を使用せずに、２種類の特定のα化澱粉を組合せて用いることでクリームに調製するものである。該ミルィーユ用クリーム粉末ミックスにより調製されるクリームは、パイとクリームを層状に重ね、パイを支える程度の粘度維持力は有する。しかし、当該クリームは、デコレーションなど絞り出し成形のために必要な保形性維持力を有しておらず、絞り出し成形用クリームとしては問題があった。 A cream powder mix for millefeuille containing sugars, pregelatinized starch and powdered fats and oils, which is dissolved in cold water or cold milk and stirred with a whisk or the like, is known as a cream sandwiched between doughs (for example, patents) Reference 1). The cream powder mix for millefeuille is prepared into a cream by using two specific pregelatinized starches in combination without using a thickener / gelling agent that causes a change in viscosity over time. Is. The cream prepared by the cream powder mix for milleuil has a viscosity maintaining ability enough to support the pie by layering the pie and cream in layers. However, the cream does not have a shape-retaining ability necessary for squeeze molding such as decoration, and there is a problem as a squeeze mold cream.
　一方、本発明者らは、幼児が加水するだけで簡単に調製可能で、絞り出し成形後もその形状を長時間保形できるクリーム状食品を製造するための非加熱加水クリーム状食品用粉末について既に出願している（例えば、特許文献２参照）。該非加熱加水クリーム状食品用粉末は、低溶解性の糖質と、増粘剤とα化穀類粉末とからなり、更に粉末油脂を含有する。しかしながら、低溶解性の糖質を用いると、絞り出し成形後の形状を保形する点では有効であるものの、低溶解性の糖質独特の収斂味や、刺激味の影響を受けた風味のクリーム状食品となる傾向があることから改良の余地があった。 On the other hand, the present inventors have already described a non-heated hydrolyzed cream food powder for producing a cream-like food that can be easily prepared just by watering an infant and can retain its shape for a long time after squeezing. An application has been filed (for example, see Patent Document 2). The non-heated hydrolyzed creamy food powder is composed of a low-solubility carbohydrate, a thickener and pregelatinized cereal powder, and further contains powdered fats and oils. However, using low-solubility carbohydrates is effective in maintaining the shape after squeezing, but the cream has a flavor that is influenced by the astringent taste unique to low-solubility carbohydrates and the irritating taste. There was room for improvement because it tended to be a food product.
特開平１０－２９５３０７号公報JP-A-10-295307 国際公開ＷＯ２０１２／１６０６４２号公報International Publication WO2012 / 160642
　本発明は、以上のような事情に鑑みなされたものであって、その目的とするところは、家庭において非加熱で少量の加水で短時間混合するだけで、絞り出し成形用のクリーム状食品を調製できる非加熱加水クリーム状食品用粉末を提供することにある。 The present invention has been made in view of the circumstances as described above, and its purpose is to prepare a creamy food for squeeze molding by simply mixing with a small amount of water without heating at home. An object of the present invention is to provide a non-heated hydrolyzed creamy food powder.
　更に詳しくは、加水して容易に混合することができ、容易に絞り出し成形ができ、絞り出しする際良好な角出し性を有し、絞り出し成形後の保形性が良好な非加熱加水クリーム状食品用粉末である。また、得られるクリーム状食品が、風味、食感、外観が良好であることから、幼児や児童でも容易にままごと遊びの感覚で、クリーム状食品を調製し、絞り出し成形をし、喫食することができる非加熱加水クリーム状食品用粉末である。 More specifically, it can be easily mixed by adding water, can be easily squeezed, has a good squeezing property when squeezed, and has a good shape retention after squeezing, a non-heated hydrous creamy food Powder. In addition, since the resulting creamy food has a good flavor, texture and appearance, it is easy for infants and children to prepare creamy foods, squeeze them out, and eat them as if they were playing. It is a non-heated hydrolyzed creamy food powder.
　本発明は、水性媒体を添加し非加熱で加水混合することによって絞り出し成形用のクリーム状食品を調製するための非加熱加水クリーム状食品用粉末であって、以下（１）～（６）を全て満たすことを特徴とする非加熱加水クリーム状食品用粉末により上記目的を達成する。
（１）加水混合比率が、非加熱加水クリーム状食品用粉末１に対し水性媒体０．３～０．９３である
（２）上記非加熱加水クリーム状食品用粉末は、糖質、粉末油脂、及びα化澱粉を含有する
（３）糖質の含有量が、非加熱加水クリーム状食品用粉末全体重量中４７．２～７６．５重量％である
（４）糖質１００重量部に対し粉末油脂を１４～８７重量部含有する
（５）糖質１００重量部に対しα化澱粉を９．４～５５．４重量部含有する
（６）調製されたクリーム状食品のｐＨが５．３～６．７である The present invention is a non-heated hydrolyzed cream food powder for preparing a creamy food for squeeze molding by adding an aqueous medium and non-heated and hydrated, and comprises the following (1) to (6): The above object is achieved by a non-heated hydrous creamy food powder characterized by satisfying all.
(1) The water mixing ratio is 0.3 to 0.93 of an aqueous medium with respect to the non-heated hydrous cream food powder 1 (2) The non-heated hydrous cream food powder is composed of sugar, powdered oil and fat, And (3) the sugar content is 47.2 to 76.5% by weight in the total weight of the non-heated hydrolyzed cream food powder (4) the powder with respect to 100 parts by weight of the sugar Contains 14 to 87 parts by weight of fat (5) Contains 9.4 to 55.4 parts by weight of pregelatinized starch to 100 parts by weight of sugar (6) The pH of the prepared creamy food is 5.3 to 6.7
　好ましくは、更に、酸成分を含有する。より好ましくは、更に、アルカリ成分を含有する。 Preferably, it further contains an acid component. More preferably, an alkali component is further contained.
　すなわち、本発明者らは、砂糖のような風味は良い半面、低溶解性ではない糖質を用いた場合であっても、増粘剤を用いることなく、絞り出し成形が可能で、絞り出した後も保形性を有するようなクリーム状食品を得るために、糖質以外の原料に注目し、鋭意検討を行った。 That is, the present inventors have a sugar-like flavor, but even if a saccharide that is not low-soluble is used, it can be squeezed without using a thickening agent. In addition, in order to obtain a creamy food having shape-retaining properties, attention was paid to raw materials other than carbohydrates, and extensive studies were conducted.
　その結果、驚くべきことに、所定量の糖質に対し、粉末油脂及びα化澱粉の配合比を設定し、調製されたクリーム状食品のｐＨが５．３～６．７となるような粉末を設計すると、該粉末重量に対し同等量以下の加水であっても短時間の混合で、保形性の良好なクリーム状食品が得られることを見出し、本発明に到達した。 As a result, surprisingly, the powdered fat and oil and the pregelatinized starch are mixed with a predetermined amount of sugar, and the prepared creamy food has a pH of 5.3 to 6.7. Was designed, it was found that a creamy food with good shape retention could be obtained by mixing in a short time even when the amount of water was equal to or less than the weight of the powder, and the present invention was achieved.
　該クリーム状食品は、更に、風味及び食感が良好で、非力な幼児や児童でも、任意の形状に容易に絞り出し成形でき、絞り出し成形の際、クリーム状食品の先端が角のように立つキレのよい角出し性及び艶のある外観を有するものであった。 Furthermore, the creamy food has a good flavor and texture and can be easily squeezed into an arbitrary shape even by a weak child or child, and the tip of the creamy food stands like a corner when squeezing. It had a good cornering property and a glossy appearance.
　本発明の非加熱加水クリーム状食品用粉末は、非加熱で少量の加水で短時間混合するだけで、絞り出し成形用のクリーム状食品に調製できる。また、水性媒体に馴染みやすいことから、粉末と同等量以下の加水量による混合でも、強い力をかけることなく幼児や児童でも容易に短時間で混合することができる。また、添加する風味原料、着色料によって、得られるクリーム状食品の風味や色調を様々に変化させることができ汎用性が高い。 The powder for non-heated hydrolyzed cream food of the present invention can be prepared as a cream-shaped food for squeezing by simply mixing for a short time with a small amount of water without heating. Moreover, since it is easy to adjust to an aqueous medium, even an infant or a child can easily mix in a short time without applying a strong force even when mixing with an amount of water equal to or less than the amount of powder. Moreover, the flavor and color tone of the obtained creamy food can be changed variously depending on the flavor raw material and colorant to be added, and the versatility is high.
　本発明に係るクリーム状食品は、風味及び食感が良好で、艶のある外観を有し、幼児や児童でも絞り出し袋を片手で握るなどの軽い押圧によって、任意の形状に容易に絞り出し成形できる。また、絞り出し成形する際、クリーム状食品の先端が角のように立つキレのよい角出し性を有し、絞り出し成形時の形状がダレることなく維持できる保形性を有する。 The creamy food according to the present invention has a good flavor and texture, has a glossy appearance, and can be easily squeezed into an arbitrary shape by light pressing such as grasping a squeezed bag with one hand even for infants and children. . Further, when squeezing and forming, the creamy food has a sharp crispness that stands like a corner, and has a shape retaining property that can maintain the shape during squeezing without sagging.
　更に、本発明に係るクリーム状食品による絞り出し成形は、ケーキ、クッキー、ドーナツあるいはそれらを模した即席調理菓子等の食品表面にデコレーションすることができる。また、該食品間に挟んだり、パスタ状、ソフトクリーム状に絞り出すこともでき、様々な絞り出し成形が自由にできることから幼児や児童の独創性を育むことができる。特に絞り出し成形時の形状の保形性維持力を有することから、デコレーション、パスタ状、ソフトクリーム状の絞り出しには好適に用いられる。 Furthermore, the squeeze molding with the creamy food according to the present invention can be decorated on the food surface such as cake, cookie, donut or instant cooked confectionery imitating them. In addition, it can be sandwiched between the foods or squeezed into a pasta shape or a soft cream shape, and various squeeze molding can be freely performed, so that the originality of infants and children can be nurtured. In particular, since it has a shape retaining property maintaining force during squeeze molding, it is suitably used for squeezing decoration, pasta and soft cream.
　上記のように、本発明の非加熱加水クリーム状食品用粉末は、操作性が良好で、ままごと遊びの感覚で幼児や児童でも容易にクリーム状食品を調製できる。 As described above, the powder for non-heated hydrolyzed cream food of the present invention has good operability and can be easily prepared for infants and children with a sense of play.
　本発明を詳しく説明する。
まず、本発明の非加熱加水クリーム状食品用粉末は、所定量の水性媒体を加水混合することによって絞り出し成形用のクリーム状食品を調製するための粉末である。すなわち、重量比で粉末１に対し水性媒体０．３～０．９３を添加することが、混合容易性、絞り出しやすさ、角立ち性、保形性、食感及び外観の点で重要である。水性媒体が０．３以上であれば、水に馴染みやすく、クリーム状食品が硬くなりすぎることがないため、幼児や児童が容易に絞り出すことができ、食感及び外観が良好である。一方、０．９３以下であれば、絞り出しやすく、角立ち性や保形性を良好に維持できる。 The present invention will be described in detail.
First, the non-heated hydrous cream-like food powder of the present invention is a powder for preparing a cream-like food for squeeze molding by hydrating and mixing a predetermined amount of aqueous medium. That is, it is important to add 0.3 to 0.93 of the aqueous medium with respect to the powder 1 in terms of weight ratio in terms of ease of mixing, ease of squeezing, sharpness, shape retention, texture and appearance. . If the aqueous medium is 0.3 or more, it is easy to adapt to water and the creamy food does not become too hard, so that infants and children can easily squeeze out, and the texture and appearance are good. On the other hand, if it is 0.93 or less, it is easy to squeeze out, and the angularity and the shape retention can be maintained well.
　なお、本発明において粉末とは、粉状、顆粒状などの粉体を意味する。また、角立ち性とは、クリーム状食品の先端が動物の角のようにキレよく立つ特性を意味する。さらに保形性とは、絞り出し成形時の形状が、ダレや緩み等により崩れたり変形することなく、そのままの状態を維持できることを意味する。 In the present invention, the powder means powder such as powder or granule. In addition, the stand-off property means a characteristic that the tip of the cream-like food stands like a horn of an animal. Furthermore, shape retention means that the shape at the time of squeezing can be maintained as it is without breaking or deforming due to sagging or loosening.
　上記水性媒体としては、上水道の水、ミネラルウォーター、牛乳、豆乳等が挙げられる。これらの中でも上水道の水は、調達が容易であり品質の良好なクリーム状食品を提供できる点で好ましい。また、水性媒体は５～３０℃の冷蔵から常温の温度帯、すなわち加熱を必要としない非加熱（５～３０℃）で用いることが、幼児や児童が扱う際の安全性、扱いやすさの点で重要である。 Examples of the aqueous medium include tap water, mineral water, milk and soy milk. Among these, water for water supply is preferable in that it can be easily procured and can provide a creamy food with good quality. In addition, the aqueous medium should be used in the temperature range from 5 to 30 ° C refrigerated to room temperature, that is, non-heated (5 to 30 ° C), which does not require heating. Important in terms.
　次に、本発明の非加熱加水クリーム状食品用粉末は、糖質、粉末油脂、及びα化澱粉を含有する。糖質の含有量は、非加熱加水クリーム状食品用粉末全体重量中４７．２～７６．５重量％であり、かつこの糖質１００重量部に対し、粉末油脂を１４～８７重量部、α化澱粉を９．４～５５．４重量部含有することが、混合容易性、絞り出しやすさ、角立ち性、保形性、風味、食感、及び外観の点で重要である。 Next, the non-heated hydrolyzed cream food powder of the present invention contains a saccharide, powdered oil and fat, and pregelatinized starch. The sugar content is 47.2 to 76.5% by weight based on the total weight of the non-heated hydrolyzed cream food powder, and 14 to 87 parts by weight of powdered fats and oils per 100 parts by weight of this sugar, α The inclusion of 9.4-55.4 parts by weight of modified starch is important in terms of ease of mixing, ease of squeezing, sharpness, shape retention, flavor, texture, and appearance.
　上記糖質としては、例えば、単糖類（ブドウ糖、果糖等）、二糖類（砂糖（グラニュー糖、粉糖等）、麦芽糖、乳糖等）、三糖以上のオリゴ糖及びこれらの還元物、糖アルコール、粉末水飴、粉末還元水飴、デキストリン等が挙げられ、単独もしくは複数組み合わせて用いればよい。これらの中でも、砂糖は、良好な甘味質であることから好適に用いられ、さらに砂糖に粉末水飴などの低甘味の糖質とを併用すると、保形性、良好な風味の点で好適である。また、本発明では、ブドウ糖のような、２０℃における溶解度が１００以下の低溶解性の糖質を除く糖質のみで設計する場合でも、目的のクリーム状食品が得られる。 Examples of the saccharides include monosaccharides (dextrose, fructose, etc.), disaccharides (sugar (granulated sugar, powdered sugar, etc.), maltose, lactose, etc.), trisaccharide or more oligosaccharides and their reduced products, sugar alcohols. , Powdered starch syrup, powdered reduced starch syrup, dextrin, and the like, which may be used singly or in combination. Among these, sugar is preferably used because it has a good sweetness, and when sugar is used in combination with a low-sweetness sugar such as powdered starch syrup, it is preferable in terms of shape retention and good flavor. . In the present invention, the target creamy food can be obtained even when designing only with carbohydrates such as glucose except low-solubility carbohydrates having a solubility at 20 ° C. of 100 or less.
　また、糖質は、非加熱加水クリーム状食品用粉末全体重量中、４７．２～７６．５重量％含有することが、絞り出しやすさ、角立ち性、保形性、食感、外観の点で重要である。４７．２重量％以上であれば、クリーム状食品の角立ち性が良好で、艶もあり、ぼそぼそとした食感になることはない。一方、７６．５重量％以下であれば、クリーム状食品がダレることなく絞り出しやすく、角立ち性、保形性、食感、外観も良好である。 In addition, 47.2 to 76.5% by weight of the saccharide in the total weight of the non-heated hydrolyzed cream food powder is easy to squeeze out, stand up, shape retention, texture and appearance. Is important. If it is 47.2% by weight or more, the angularity of the creamy food is good, it is glossy, and it does not give a rough texture. On the other hand, if it is 76.5% by weight or less, the creamy food is easy to be squeezed without sagging, and the angularity, shape retention, texture and appearance are also good.
　上記粉末油脂としては、粉末であれば、植物、動物由来のどちらでもよい。例えば、植物由来の粉末油脂では、エマファットＰＡ（Ｎ）（理研ビタミン株式会社製、パーム油）、ニューラクトＫＷＦ（和光堂株式会社製、パーム油）等が、動物由来の粉末油脂では、エマファットＬＡ－５（理研ビタミン株式会社製、ラード）等が挙げられる。他に、粉末油脂としては、後述する風味原料中のクリーミングパウダー、ココアパウダー等の油脂含有粉末風味原料が挙げられる。これらは単独もしくは複数組み合わせて用いればよく、中でも植物由来の粉末油脂は、混合容易性、風味が良好である点で好適に用いられる。 The powdered fats and oils may be derived from plants or animals as long as they are powders. For example, Emma Fat PA (N) (manufactured by Riken Vitamin Co., Ltd., palm oil), Neulacto KWF (manufactured by Wakodo Co., Ltd., palm oil), etc. are used for plant-derived powdered oils and fats. LA-5 (manufactured by Riken Vitamin Co., Ltd., lard). In addition, examples of powdered fats and oils include fat-containing powdery flavor raw materials such as creaming powder and cocoa powder in flavor raw materials described later. These may be used alone or in combination, and among them, plant-derived powdered fats and oils are preferably used in terms of easy mixing and good flavor.
　また、粉末油脂は、糖質１００重量部に対し１４～８７重量部含有することが、混合容易性、絞り出しやすさ、角立ち性、保形性、風味、外観の点で重要である。１４重量部以上であれば、クリーム状食品が軟らかくなりすぎて絞り出しにくくなることがなく、保形性、風味が低下することもない。一方、８７重量部以下であれば、水性媒体と馴染みやすく、クリーム状食品が硬くなりすぎて絞り出しにくくなることがなく、角出し性、風味、外観が良好である。なお、クリーミングパウダー、ココアパウダー等の油脂含有粉末風味原料を用いる場合は、該油脂含有粉末風味原料中の油脂含有量を粉末油脂含有量として算出すればよい。 Also, it is important that the powdered fat contains 14 to 87 parts by weight with respect to 100 parts by weight of the saccharide in terms of ease of mixing, ease of squeezing, sharpness, shape retention, flavor, and appearance. If it is 14 parts by weight or more, the creamy food will not be too soft and difficult to squeeze out, and the shape retention and flavor will not deteriorate. On the other hand, if it is 87 parts by weight or less, it is easy to be familiar with the aqueous medium, the creamy food is not too hard to be squeezed out, and the squeezing property, flavor and appearance are good. In addition, when using fat and oil containing powder flavor raw materials, such as creaming powder and cocoa powder, what is necessary is just to calculate fat and oil content in this fat and oil containing powder flavor raw material as powder fat and oil content.
　上記α化澱粉としては、例えば、馬鈴薯、タピオカ、コーン、ワキシーコーン、小麦、米等の澱粉及びそれらの加工澱粉をα化したものが挙げられ、これらは単独もしくは複数組み合わせて用いればよい。なお、α化澱粉の調製方法は、一般的に行われている方法、例えば、澱粉あるいは加工澱粉の懸濁液を熱ロール（ドラムドライヤー）等で糊化後、乾燥して調製される。乾燥方法としては、脱水フィルム乾燥、エクストルーダーによる押し出し膨化乾燥、スプレードライヤーによるスプレー乾燥等が挙げられる。また、加工澱粉の調製方法は、澱粉に対し、エーテル化、リン酸架橋、エステル化、酸化などを単独或いは組み合わせて調製される。 Examples of the pregelatinized starch include starches such as potato, tapioca, corn, waxy corn, wheat, rice, and those obtained by pregelatinizing them, and these may be used alone or in combination. The pregelatinized starch is prepared by a generally used method, for example, a starch or modified starch suspension is gelatinized with a hot roll (drum dryer) and then dried. Examples of the drying method include dehydrated film drying, extrusion expansion drying using an extruder, and spray drying using a spray dryer. Moreover, the preparation method of processed starch is prepared by combining etherification, phosphoric acid bridge | crosslinking, esterification, oxidation, etc. with respect to starch individually or in combination.
　澱粉をα化したものとしては、例えば、マツノリンＭ－２２（松谷化学工業株式会社製、タピオカ由来）、アミコールＨＦ（日澱化学株式会社製、馬鈴薯由来）、マツノリンＡ（松谷化学工業株式会社製、ワキシーコーン由来）、マツノリンＣＭ（松谷化学工業株式会社製、コーン由来）、マツノリンＶ（松谷化学工業株式会社製、コーン由来）等が挙げられる。加工澱粉をα化したものとしては、例えば、プリジェルＶＡ７０Ｔ（松谷化学工業株式会社製、タピオカ由来、ヒドロキシプロピル化リン酸架橋澱粉）、アミコールＫＴ５（日澱化学株式会社製、タピオカ由来、リン酸架橋澱粉）等が挙げられる。 Examples of the gelatinized starch include matsunoline M-22 (manufactured by Matsutani Chemical Co., Ltd., derived from tapioca), amylol HF (manufactured by Nissho Chemical Co., Ltd., potato), matsunoline A (manufactured by Matsutani Chemical Co., Ltd.). , Derived from waxy corn), Matsunoline CM (manufactured by Matsutani Chemical Co., Ltd., derived from corn), Matsunoline V (manufactured by Matsutani Chemical Co., Ltd., derived from corn) and the like. Examples of the processed starch that has been made into α include Prigel VA70T (manufactured by Matsutani Chemical Co., Ltd., derived from tapioca, hydroxypropylated phosphoric acid crosslinked starch), Amikol KT5 (manufactured by Nissho Chemical Co., Ltd., derived from tapioca, phosphate crosslinked) Starch) and the like.
　また、α化澱粉は、糖質１００重量部に対し９．４～５５．４重量部含有することが、混合容易性、絞り出しやすさ、角立ち性、保形性、食感、外観の点で重要である。９．４重量部以上であれば、クリーム状食品が液状になることがなく、絞り出しやすさ、角立ち性及び保形性が良好である。一方、５５．４重量部以下であれば、混合容易性が良好で、クリーム状食品が硬くなりすぎることがなく、絞り出しやすさ及び角立ち性が良好で、さらに食感や外観も良好となる。 In addition, the pregelatinized starch is contained in an amount of 9.4 to 55.4 parts by weight with respect to 100 parts by weight of the saccharide, in terms of ease of mixing, ease of squeezing, angularity, shape retention, texture, and appearance. Is important. If it is 9.4 parts by weight or more, the creamy food does not become liquid, and the ease of squeezing, the angularity and the shape retention are good. On the other hand, if it is 55.4 parts by weight or less, the ease of mixing is good, the creamy food is not too hard, the squeezing ease and the sharpness are good, and the texture and appearance are also good. .
　更に、本発明の非加熱加水クリーム状食品用粉末から調製するクリーム状食品は、ｐＨを５．３～６．７となるように設定することが、絞り出しやすさ、角立ち性、保形性、風味、外観の点で重要である。ｐＨが５．３以上であれば、酸味が強くなりすぎて風味を害することがなく、更に外観も良好である。一方、ｐＨが６．７以下であれば、クリーム状食品が軟らかくなりすぎることがなく、絞り出しやすさ、角立ち性、保形性が良好である。 Furthermore, the creamy food prepared from the powder for non-heated hydrous creamy food of the present invention can be easily squeezed out, clinched, and shape-retaining properties by setting the pH to 5.3 to 6.7. Is important in terms of flavor, appearance. When the pH is 5.3 or more, the acidity becomes too strong and does not harm the flavor, and the appearance is also good. On the other hand, when the pH is 6.7 or less, the cream-like food does not become too soft, and the ease of squeezing, the cornering property, and the shape retention are good.
　なお、ｐＨの設定は、上記原料及び後述する副原料のｐＨを考慮して調整すればよく、微調整には、好ましくは、後述する酸成分やアルカリ成分が、風味に影響ない程度で用いられる。また、ｐＨは、本発明の非加熱加水クリーム状食品用粉末に、クリーム状食品とするための所定量の水道水の水（２５℃）を添加し、１分間攪拌混合した後、直接ｐＨメーター（測定温度２５±３℃）で測定すればよい。 In addition, the setting of pH should just be adjusted in consideration of the pH of the said raw material and the auxiliary material mentioned later, For the fine adjustment, Preferably the acid component and alkali component mentioned later are used in the grade which does not affect a flavor. . The pH is determined by adding a predetermined amount of tap water (25 ° C.) for preparing a creamy food to the non-heated hydrolyzed creamy food powder of the present invention, stirring and mixing for 1 minute, and then directly measuring the pH meter. What is necessary is just to measure at (measurement temperature 25 ± 3 ° C.).
　また、本発明の非加熱加水クリーム状食品用粉末には、上記原料の他に、本願効果に影響のない範囲で、次のような粉末の副原料を適宜組み合わせて用いてもよい。例えば、酸成分、アルカリ成分、カルシウム成分（炭酸カルシウム、クエン酸カルシウム、乳酸カルシウム、リン酸カルシウム等）、蛋白質類（乳蛋白、卵白粉末、卵黄粉末、大豆蛋白、小麦グルテン、蛋白加水分解物等）、風味原料（香料、呈味料（食塩、シーズニング、調味料、エキス類等）、乳製品（脱脂粉乳、加糖粉乳、クリーミングパウダー、ヨーグルトパウダー等）、乾燥野菜粉末、ココアパウダー等）、着色料、増粘剤（キサンタンガム、ローカストビーンガム、タラガム、アルギン酸、アルギン酸塩、グアーガム、プルラン等）、ゲル化剤（ゼラチン、寒天、カラギーナン、ペクチン等）、β澱粉、高甘味度甘味料（アセスルファムカリウム、スクラロース、アスパルテーム、ネオテーム等）、安定剤、乳化剤、栄養強化剤（ビタミン、ミネラル等）等が挙げられ、適宜単独もしくは数種組み合わせて用いればよい。 In addition, the powder for non-heated hydrolyzed cream of the present invention may be used by appropriately combining the following powder auxiliary materials in addition to the above raw materials within a range not affecting the effect of the present application. For example, acid component, alkali component, calcium component (calcium carbonate, calcium citrate, calcium lactate, calcium phosphate, etc.), proteins (milk protein, egg white powder, egg yolk powder, soybean protein, wheat gluten, protein hydrolysate, etc.), Flavor ingredients (flavoring, flavoring (salts, seasonings, seasonings, extracts, etc.), dairy products (fat dry milk, sweetened powdered milk, creaming powder, yogurt powder, etc.), dried vegetable powder, cocoa powder, etc.), colorings, Thickeners (xanthan gum, locust bean gum, tara gum, alginic acid, alginate, guar gum, pullulan, etc.), gelling agents (gelatin, agar, carrageenan, pectin, etc.), beta starch, high-intensity sweeteners (acesulfame potassium, sucralose) , Aspartame, neotame, etc.), stabilizer, emulsifier, nutrition enhancer Vitamins, minerals, etc.) and the like may be used in combination as appropriate singly or several.
　上記副原料の中でも、酸成分はクリーム状食品の風味及びｐＨ調整の点で好適に用いられる。酸成分としては、クエン酸、酒石酸、フマル酸、リンゴ酸、グルコン酸、アスコルビン酸等の有機酸、及びこれらの有機酸を含有する有機酸含有食品等が挙げられる。該有機酸含有食品の例としては、食酢などの酸味料、レモン果汁等の果汁、乾燥果実粉末等が挙げられ、液状物の場合には、適宜粉末化して用いればよい。これらの中でも、クエン酸は風味が良好な点で好適に用いられる。 Among the above auxiliary materials, the acid component is preferably used in terms of the flavor of the creamy food and pH adjustment. Examples of the acid component include organic acids such as citric acid, tartaric acid, fumaric acid, malic acid, gluconic acid and ascorbic acid, and organic acid-containing foods containing these organic acids. Examples of the organic acid-containing food include acidulants such as vinegar, fruit juices such as lemon juice, and dried fruit powder. In the case of a liquid product, it may be appropriately powdered and used. Among these, citric acid is preferably used because it has a good flavor.
　更に、アルカリ成分もまた、酸成分と同様に、クリーム状食品の風味及びｐＨ調整の点で好適に用いられる。アルカリ成分としては、炭酸水素ナトリウム、クエン酸ナトリウム、酒石酸ナトリウム、グルコン酸ナトリウム、リン酸塩等が挙げられる。 Furthermore, the alkali component is also preferably used in terms of the flavor of the creamy food and the pH adjustment, like the acid component. Examples of the alkali component include sodium hydrogen carbonate, sodium citrate, sodium tartrate, sodium gluconate, phosphate, and the like.
　また、本願発明では、酸成分やアルカリ成分を用いずにｐＨ５．３～６．７に設定できれば目的のクリーム状食品を得ることができる。しかし、そうでない場合は、適宜、酸成分単独、アルカリ成分単独、あるいは酸成分とアルカリ成分を併用してクリーム状食品のｐＨ調整を行えばよい。 In the present invention, the desired creamy food can be obtained if the pH can be set to 5.3 to 6.7 without using an acid component or an alkali component. However, if this is not the case, the pH of the creamy food may be adjusted as appropriate by using an acid component alone, an alkali component alone, or an acid component and an alkali component in combination.
　他に、カルシウム成分及び蛋白質類は、保形性の点で好適に用いられる。また、風味原料や着色料は、クリーム状食品の風味や色調を様々に変化させることができ汎用性が高い点で好適に用いられる。 In addition, calcium components and proteins are preferably used in terms of shape retention. Moreover, a flavor raw material and a coloring agent are used suitably at the point which can change the flavor and color tone of creamy food variously, and is highly versatile.
　上記原料を用いて本発明の非加熱加水クリーム状食品用粉末は、例えば次のようにして調製される。すなわち、まず、所定量の糖質、α化澱粉、粉末油脂と、必要に応じ副原料を、粉体混合する、粉体混合後造粒する、或いは一部原料を造粒後全ての原料を粉体混合する等の方法で調製される。 The non-heated hydrous cream-like food powder of the present invention using the above raw materials is prepared, for example, as follows. That is, first, a predetermined amount of saccharide, pregelatinized starch, powdered oil and fat, and auxiliary materials as necessary, are powder mixed, granulated after powder mixing, or all raw materials after granulating some raw materials. It is prepared by a method such as powder mixing.
　また、上記のように調製された非加熱加水クリーム状食品用粉末は、容器に充填されていてもよい。容器の材質は特に制限するものではなく、例えば、ポリエチレン等の軟質プラスチック、紙、金属等、適宜用いればよい。もしくはこれらの材質を組み合わせてラミネートしたものでもよい。また、容器の形状も特に限定するものではなく、袋状、筒体、箱等適宜設定すればよい。 Moreover, the non-heated hydrolyzed creamy food powder prepared as described above may be filled in a container. The material of the container is not particularly limited, and for example, a soft plastic such as polyethylene, paper, metal, etc. may be used as appropriate. Alternatively, a laminate obtained by combining these materials may be used. Further, the shape of the container is not particularly limited, and may be set as appropriate, such as a bag shape, a cylinder, or a box.
　更に、本発明の非加熱加水クリーム状食品用粉末を製品化する場合には、例えば、前述の非加熱加水クリーム状食品用粉末を容器に充填したものが挙げられる。他には、容器に充填した前述の非加熱加水クリーム状食品用粉末に加えて、水性媒体を添加するときに用いる計量カップやスポイト、加水混合する際に用いるかきまぜ棒、マドラー、スプーン、フォーク、箸、へら、つまようじ等の攪拌用治具、絞り出し袋等のうち１種又は２種以上を必要に応じて一緒に一括包装してもよい。 Furthermore, when the non-heated hydrolyzed cream food powder of the present invention is commercialized, for example, a non-heated hydrolyzed cream food powder filled in a container may be mentioned. In addition to the aforementioned non-heated hydrous creamy food powder filled in a container, a measuring cup and dropper used when adding an aqueous medium, a stirring bar used when adding water, a mudler, a spoon, a fork, One type or two or more types among stirring tools such as chopsticks, spatulas, toothpicks, and squeeze bags may be packaged together as necessary.
　本発明の非加熱加水クリーム状食品用粉末を用いて、クリーム状食品は、例えば、次のようにして調製される。まず、非加熱加水クリーム状食品用粉末に所定量の水性媒体を添加し、スプーン、箸、フォーク等を用いて数秒から１分以内程度混合分散し、全体に粘性が出てまとまるようになれば、目的のクリーム状食品が得られる。 Using the powder for non-heated hydrous cream food of the present invention, a cream food is prepared, for example, as follows. First, if a predetermined amount of aqueous medium is added to the non-heated hydrolyzed creamy food powder and mixed and dispersed within a few seconds to 1 minute using a spoon, chopsticks, fork, etc., the viscosity will come to the whole. The desired creamy food is obtained.
　このようにして得られたクリーム状食品は、風味及び食感が良好で、そのままでも喫食可能である。さらに、このクリーム状食品を絞り出し袋やスポイトなどの絞り出し可能な用具に入れ軽く押圧すると、非力な幼児や児童でも、任意の形状に容易に絞り出し成形できる。また、絞り出し成形の際、クリーム状食品の先端が角のように立つキレのよい角出し性及び艶のある外観を有し、絞り出し成形時の形状がダレることなく維持できる保形性を有するものである。 The creamy food thus obtained has a good flavor and texture and can be eaten as it is. Furthermore, when this creamy food is put in a squeezable tool such as a squeeze bag or a dropper and lightly pressed, even a weak infant or child can easily squeeze it into an arbitrary shape. In addition, when squeezing and forming, the creamy food has a sharp crispness and a glossy appearance that stands like a corner, and has a shape retaining property that can maintain the shape during squeezing without sagging Is.
　以下に、本発明を、実施例を挙げて具体的に説明する。
＜非加熱加水クリーム状食品用粉末の調製＞
表１の組成に基づき各原料を粉体混合し、非加熱加水クリーム状食品用粉末を調製した。 Hereinafter, the present invention will be specifically described with reference to examples.
<Preparation of powder for non-heated hydro-cream food>
Each raw material was powder-mixed based on the composition shown in Table 1 to prepare a non-heated water-cream food powder.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
＜実施例１～４、比較例１、２＞
＜クリーム状食品及び加水食品の調製＞
　表１で調製した非加熱加水クリーム状食品用粉末を用いて、以下の手順で、クリーム状食品及び加水食品を調製し、絞り出し成形後、喫食した。すなわち、非加熱加水クリーム状食品用粉末１３ｇをコップに入れ、該粉末１に対し上水道の水（２５℃）を表２に示すような重量比で添加し、スプーンで１分間混合してクリーム状食品（実施例１～４）、及び加水食品（比較例１、２）を調製した。次に、このクリーム状食品及び加水食品を絞り出し袋に入れ、市販の直径５ｃｍのビスケット上で、球状に絞り出した。また線状に絞り出したものを渦巻状に、デコレーションした。 <Examples 1 to 4, Comparative Examples 1 and 2>
<Preparation of creamy food and water-containing food>
Using the powder for non-heated hydrolyzed cream food prepared in Table 1, a cream-like food and hydrolyzed food were prepared according to the following procedure, squeezed and then eaten. That is, 13 g of non-heated hydrolyzed cream food powder is put in a cup, and water (25 ° C.) of tap water is added to the powder 1 in a weight ratio as shown in Table 2, and mixed with a spoon for 1 minute to form a cream. Foods (Examples 1 to 4) and hydrolyzed foods (Comparative Examples 1 and 2) were prepared. Next, the creamy food and the hydrolyzed food were put in a squeezed bag and squeezed into a spherical shape on a commercially available biscuit having a diameter of 5 cm. Moreover, what was squeezed into a linear shape was decorated in a spiral shape.
Figure JPOXMLDOC01-appb-T000002
 
Figure JPOXMLDOC01-appb-T000002
 
　この一連の操作における、非加熱加水クリーム状食品用粉末を加水混合したときの混合容易性、クリーム状食品及び加水食品の絞り出し時の目的形状（球状、渦巻状）の絞り出しやすさと角立ち性、絞り出し時の形状の保形性、クリーム状食品及び加水食品の風味・食感及び外観について、専門パネラー５名にて評価した後、５名の総合結果を、表２に併せて示す。 In this series of operations, ease of mixing when powder for non-heated hydrolyzed cream food is mixed, ease of squeezing the target shape (spherical, spiral) when squeezing creamy food and hydrolyzed food, and sharpness, Table 2 shows the overall results of the five persons after evaluating the shape retention at the time of squeezing, the flavor / texture and appearance of creamy foods and hydrolyzed foods by five expert panelists.
　評価の結果、実施例１～４は、混合容易性、絞り出しやすさ、角立ち性、保形性、風味・食感、外観について、おおむね良好であった。特に実施例３は、絞り出しやすさ、保形性、風味・食感、外観の点で最良の結果を得ることができた。また、粉末１に対し加水量が少ない実施例１や比較例１では、食感がやや硬くなり舌触り具合は同程度であったが、絞り出しやすさや角立ち性の点で、実施例１に比べ比較例１は劣っていた。比較例２は軟らかく角立ち性、保形性が不良であった。 As a result of evaluation, Examples 1 to 4 were generally good in terms of ease of mixing, ease of squeezing, angularity, shape retention, flavor / texture, and appearance. In particular, Example 3 was able to obtain the best results in terms of ease of squeezing, shape retention, flavor / texture, and appearance. Further, in Example 1 and Comparative Example 1 in which the amount of water added to the powder 1 was small, the texture was slightly hard and the texture was similar, but compared to Example 1 in terms of ease of squeezing and standing. Comparative example 1 was inferior. Comparative Example 2 was soft and had poor angularity and shape retention.
＜実施例５～２０＞
＜非加熱加水クリーム状食品用粉末の調製＞
　表３、４の組成に基づき各原料を粉体混合し、非加熱加水クリーム状食品用粉末を調製した。
＜比較例３～１４＞
＜加水食品用粉末の調製＞
　表３、４の組成に基づき各原料を粉体混合し、加水食品用粉末を調製した。 <Examples 5 to 20>
<Preparation of powder for non-heated hydro-cream food>
Each raw material was powder-mixed based on the composition of Tables 3 and 4 to prepare a powder for non-heated water-cream food.
<Comparative Examples 3 to 14>
<Preparation of powder for hydrolyzed food>
Each raw material was powder-mixed based on the composition of Tables 3 and 4 to prepare a powder for water food.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
＜クリーム状食品及び加水食品の調製＞
　表３、４で調製した非加熱加水クリーム状食品用粉末及び加水食品用粉末を用いて、以下の手順で、クリーム状食品及び加水食品を調製し、絞り出し成形後、喫食した。すなわち、非加熱加水クリーム状食品用粉末又は加水食品用粉末１３ｇをコップに入れ、該粉末１に対し上水道の水（２５℃）を表３、４に示すような重量比で添加し、スプーンで１分間混合してクリーム状食品（実施例５～２０）、及び加水食品（比較例３～１４）を調製した。次に、このクリーム状食品及び加水食品を絞り出し袋に入れ、市販の直径５ｃｍのビスケット上で、球状に絞り出した。また線状に絞り出したものを渦巻状に、デコレーションした。 <Preparation of creamy food and water-containing food>
Using the powder for non-heated hydrolyzed cream food and the powder for hydrolyzed food prepared in Tables 3 and 4, a cream-like food and hydrolyzed food were prepared by the following procedure, squeezed and then eaten. That is, 13 g of non-heated hydrolyzed cream food powder or hydrolyzed food powder was put in a cup, and water (25 ° C.) of tap water was added to the powder 1 in a weight ratio as shown in Tables 3 and 4, and with a spoon A creamy food (Examples 5 to 20) and a hydrolyzed food (Comparative Examples 3 to 14) were prepared by mixing for 1 minute. Next, the creamy food and the hydrolyzed food were put in a squeezed bag and squeezed into a spherical shape on a commercially available biscuit having a diameter of 5 cm. Moreover, what was squeezed into a linear shape was decorated in a spiral shape.
　この一連の操作における、非加熱加水クリーム状食品用粉末及び加水食品用粉末を加水混合したときの混合容易性、クリーム状食品及び加水食品の絞り出し時の目的形状（球状、渦巻状）の絞り出しやすさと角立ち性、絞り出し時の形状の保形性、クリーム状食品及び加水食品の風味・食感及び外観について、専門パネラー５名にて評価した後、５名の総合結果を、表３、４に併せて示す。 In this series of operations, the ease of mixing when the non-heated hydrolyzed cream food powder and hydrolyzed food powder are mixed, and the target shape (spherical, spiral) when squeezing out the cream food and hydrolyzed food can be easily squeezed out. After evaluating the taste, texture, and appearance of creamy foods and hydrolyzed foods with 5 specialist panelists, the overall results of 5 people are shown in Tables 3 and 4. It shows together with.
　評価の結果、実施例５～２０は、混合容易性、絞り出しやすさ、角立ち性、保形性、風味・食感、外観について、おおむね良好であった。一方、比較例３～１４は、混合容易性、絞り出しやすさ、角立ち性、保形性、風味・食感、外観のいずれかが、不良であった。
  As a result of evaluation, Examples 5 to 20 were generally good in terms of ease of mixing, ease of squeezing, angularity, shape retention, flavor / texture, and appearance. On the other hand, Comparative Examples 3 to 14 were poor in any of ease of mixing, ease of squeezing, cornering, shape retention, flavor / texture, and appearance.

Claims (3)

  1. 水性媒体を添加し非加熱で加水混合することによって絞り出し成形用のクリーム状食品を調製するための非加熱加水クリーム状食品用粉末であって、以下（１）～（６）を全て満たすことを特徴とする非加熱加水クリーム状食品用粉末。
    （１）加水混合比率が、非加熱加水クリーム状食品用粉末１に対し水性媒体０．３～０．９３である
    （２）上記非加熱加水クリーム状食品用粉末は、糖質、粉末油脂、及びα化澱粉を含有する
    （３）糖質の含有量が、非加熱加水クリーム状食品用粉末全体重量中４７．２～７６．５重量％である
    （４）糖質１００重量部に対し粉末油脂を１４～８７重量部含有する
    （５）糖質１００重量部に対しα化澱粉を９．４～５５．４重量部含有する
    （６）調製されたクリーム状食品のｐＨが５．３～６．７である     A non-heated hydrous cream food powder for preparing a creamy food for squeezing and molding by adding an aqueous medium and mixing without heating, and satisfying all of the following (1) to (6) Non-heated water-cream cream food powder.
    (1) The water mixing ratio is 0.3 to 0.93 of an aqueous medium with respect to the non-heated hydrous cream food powder 1 (2) The non-heated hydrous cream food powder is composed of sugar, powdered oil and fat, And (3) the sugar content is 47.2 to 76.5% by weight in the total weight of the non-heated hydrolyzed cream food powder (4) the powder with respect to 100 parts by weight of the sugar Contains 14 to 87 parts by weight of fat (5) Contains 9.4 to 55.4 parts by weight of pregelatinized starch to 100 parts by weight of sugar (6) The pH of the prepared creamy food is 5.3 to 6.7
  2. 更に、酸成分を含有する請求項１記載の非加熱加水クリーム状食品用粉末。 Furthermore, the powder for non-heated water-cream foodstuffs of Claim 1 containing an acid component.
  3. 更に、アルカリ成分を含有する請求項１又は２記載の非加熱加水クリーム状食品用粉末。
          Furthermore, the powder for unheated water-cream foodstuffs of Claim 1 or 2 containing an alkali component.
PCT/JP2016/068458 2015-06-22 2016-06-22 Powder for no-heat just-add-water cream foodstuff WO2016208605A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-125128 2015-06-22
JP2015125128 2015-06-22

Publications (1)

Publication Number Publication Date
WO2016208605A1 true WO2016208605A1 (en) 2016-12-29

Family

ID=57586454

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/068458 WO2016208605A1 (en) 2015-06-22 2016-06-22 Powder for no-heat just-add-water cream foodstuff

Country Status (2)

Country Link
TW (1) TWI710323B (en)
WO (1) WO2016208605A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0260559A (en) * 1988-08-24 1990-03-01 Kanegafuchi Chem Ind Co Ltd O/w-type emulsion composition
JPH10295307A (en) * 1997-04-21 1998-11-10 Snow Brand Food Co Ltd Cream powder mix for millefeuille
JP2011152082A (en) * 2010-01-27 2011-08-11 Morinaga Milk Ind Co Ltd Whipped cream and method for producing the same
WO2012160642A1 (en) * 2011-05-23 2012-11-29 クラシエフーズ株式会社 Powder for non-heated water-added creamy food

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0260559A (en) * 1988-08-24 1990-03-01 Kanegafuchi Chem Ind Co Ltd O/w-type emulsion composition
JPH10295307A (en) * 1997-04-21 1998-11-10 Snow Brand Food Co Ltd Cream powder mix for millefeuille
JP2011152082A (en) * 2010-01-27 2011-08-11 Morinaga Milk Ind Co Ltd Whipped cream and method for producing the same
WO2012160642A1 (en) * 2011-05-23 2012-11-29 クラシエフーズ株式会社 Powder for non-heated water-added creamy food

Also Published As

Publication number Publication date
TWI710323B (en) 2020-11-21
TW201701778A (en) 2017-01-16

Similar Documents

Publication Publication Date Title
JP5978418B2 (en) Cellulose composition
ES2339055T3 (en) SUBSTITUTE OF FATS UNDER CALORIES.
CA2631054C (en) Base material for producing food and fodder
ES2342392T3 (en) INSTANTLY DISPERSABLE PREGELATINIZED ALMIDONES FOR USE IN FOOD PRODUCTS.
EP2628396B1 (en) Powder mix
JP2010502235A (en) Stuffing
JP2014100091A (en) Rare sugar-containing powder
CN103284089B (en) Baking-resistant simulated fruit and preparation method and application thereof
CA2379396C (en) Flavored solid-form food product and method of preparation
WO2015060168A1 (en) Food composition
JP3944402B2 (en) Method for producing food and drink using matcha tea
WO2016208605A1 (en) Powder for no-heat just-add-water cream foodstuff
JP6786269B2 (en) Unheated hydrating creamy food powder
JP5808804B2 (en) Non-heated hydro-cream food powder
ES2441727T3 (en) Pasty composition for sauces and the like
WO2016199737A1 (en) Kit comprising combination of confectioneries
JP6483719B2 (en) Powder composition for preparing flower paste
JP7115732B2 (en) Agar composition, food containing agar composition, and agar soluble agent
WO2017122315A1 (en) Powder for instant viscous food for heat cooking and combination kit using same
JP4112189B2 (en) Combination confectionery and process for producing a savory confectionery using the same
JP5630840B2 (en) Heat imparting agent, food for preparing hydrolyzed food with heat imparted, and method for preparing hydrolyzed food
JP2015116186A (en) Pasty food composition
JP2017123812A (en) Powder for heating instant viscous food product, and combinational kit using the same
JP2005065512A (en) Flour paste and method for producing the same
US20130171313A1 (en) Production of gelatin-containing confectionery

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16814375

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: JP

122 Ep: pct application non-entry in european phase

Ref document number: 16814375

Country of ref document: EP

Kind code of ref document: A1