WO2018042697A1 - Solid form food composition, method of producing same, and method of suppressing and/or preventing dried ingredient in said composition from deteriorating over time - Google Patents

Abstract

[Problem] To provide: a solid form food composition which can be used as an instant soup, which can suppress or prevent deterioration during storage if a dried ingredient is contained in the composition, and which has a high fat content; and a method for producing same, and the like. [Solution] By producing a solid form food composition obtained by including a powdery ingredient, a dried ingredient if necessary, and a fat that solidifies at room temperature, the powdery ingredient being present undissolved and dispersed in the fat that solidifies at room temperature, it is possible to provide a solid form food composition with a high fat content, which dissolves rapidly in a solvent heated to a temperature of 90^oC or higher, can be used as an instant soup, which can suppress and/or prevent a dried ingredient contained in the composition from deteriorating during storage, and which can be used for stewed food.

Description

Solid food composition, method for producing the same, and method for suppressing and / or preventing deterioration of drying tool material over time in the composition

The present invention relates to a solid food composition and a method for producing the same, a method for suppressing and / or preventing deterioration of a drying tool material in the composition over time. Specifically, it dissolves quickly in a solvent heated to 90 ° C or higher, and can be applied to instant soup. Deterioration (discoloration, discoloration, decrease in flavor, odor and odor) The present invention relates to a solid food composition containing a high amount of fats and oils, a method for producing the same, and the like.

With the diversification of eating habits, the need for instant soup (immediate soup), which is a very handy food that can be eaten immediately after pouring hot water, etc., or just waiting for a few minutes, has increased, and the market has expanded. ing. In particular, instant soup including ingredients is very popular. At present, the instant soups in the market are powdered or granular soup mixed with drying ingredients as needed, soup and freeze-dried FD block form with ingredients as necessary. Most of them are (solid) or dried ingredients are packaged and attached separately from the soup (Patent Documents 1 to 4).

The reason why instant soups have such a property or shape is that, in particular, emphasis is placed on the solubility of the soup so that it can be eaten immediately after pouring hot water or water or just waiting for a few minutes. However, powder, granule, or FD block soup has been difficult to blend with a large amount of oil and fat.

That is, in order to blend a large amount of fats and oils in powdered or granular soup, powdered fats and oils must be used. Powdered fats and oils are powdered by impregnating the fats and oils into excipients, and soups must be blended with many unnecessary excipients in the soup, which increases the bulk and raw material costs. There is also concern about the effect on the flavor. And FD (freeze drying: freeze-drying) is a technology that puts frozen food in a vacuum state and sublimates moisture to dry, and the inside of the dried food is porous with moisture removed, Although it is easy to restore with hot water or water, it is difficult to mix a large amount of fats and oils in the first place because of such technical features, so there is currently no FD block soup that contains a large amount of fats and oils.

On the other hand, as a method of blending a large amount of fats and oils, it is conceivable to use a solid roux form (for example, Patent Document 5). It is common to mix the oil and fat into the shape, and although the purpose of serving as a soup base containing a high amount of fat can be achieved, it is dissolved by boiling for a certain time (usually 5 to 15 minutes or more) It was difficult to quickly dissolve completely with hot water or the like.

Therefore, it has been difficult to provide a solid instant soup rich in fats and oils, and it has been difficult to provide solid foods that ensure immediate solubility by reducing the amount of fats and oils, or abandoned immediately solubilized solids. I had to do it.

As for the instant soup with ingredients, as described above, the ingredients are usually products as dried ingredients dried by some method, but the characteristics of instant soup are not only simple but can be stored at room temperature for a long time. In other words, it is necessary to suppress the deterioration during storage (deterioration with time) as much as possible even for the dried ingredients.

Here, as a method for suppressing deterioration of a drying tool over time, a method of blending an antioxidant into the ingredient (Patent Document 6, etc.), a method of packaging the drying ingredient with a highly barrier packaging material (patent) Document 7 etc.) are disclosed. However, there are many cases where these methods alone do not provide sufficient suppression and prevention effects over time. In addition, due to the technical features described above, FD is relatively vulnerable to deterioration during storage, such as oxidation, and often requires special packaging with high barrier properties.

Among such background technologies, in this industry, a solid food composition containing a high amount of fats and oils that can be applied to instant soup (for example, quickly dissolved in a solvent heated to 90 ° C. or higher), and its production There has been a continuing demand for the development of a method, a method for suppressing or preventing the deterioration of drying ingredients contained in instant soup and the like during long-term storage.

JP 2007-259826 A Japanese Patent Application Laid-Open No. 10-066550 JP 2009-142244 A JP 2016-086692 A JP 2007-195549 A JP 2006-333791 A JP 2006-027638 A

The present invention is applicable to instant soup, and when containing a drying ingredient, it suppresses or prevents deterioration during storage (for example, fading, discoloration, decrease in flavor, generation of off-flavors and off-flavors, etc.) Another object of the present invention is to provide a solid food composition containing a high amount of oil and fat, a method for producing the same, and the like.

In order to achieve the above object, the present inventors have conducted intensive research. As a result, the powdered raw material and, if necessary, a drying tool and a room temperature solidified fat / oil are contained, and the powdered raw material is solidified at the room temperature. By producing a solid food composition that is dispersed in an insoluble state in fats and oils, it quickly dissolves in a solvent heated to 90 ° C. or higher, and can be applied as an instant soup. The present inventors have found that a solid food composition containing a high amount of fats and oils can be obtained which can suppress and / or prevent deterioration during storage of ingredients and can also be used for stewed food.

That is, the embodiment of the present invention is as follows.
(1) A solid food composition comprising a powdery raw material and a normal temperature solidified fat and oil, wherein the powdery raw material is dispersed and present in an insoluble state in the normal temperature solidified fat and oil.
(2) The composition according to (1), wherein the median diameter of the powdery raw material is 400 μm or less, preferably 300 μm or less, more preferably 260 μm or less.
(3) The composition according to (1) or (2), wherein the fat content in the composition is 20% by weight or more, more preferably 30% by weight or more.
(4) The composition according to any one of (1) to (3), wherein the drying tool material is present (immobilized) in the normal temperature solidified fat / oil.
(5) The composition according to any one of (1) to (4), which is a solid instant soup that does not require stew cooking and is dissolved in a solvent heated to 90 ° C. or higher and eats object.
(6) A step of dissolving normal temperature solidified fats and oils, a step of obtaining a slurry liquid by mixing and dispersing powdered raw materials in the dissolved fats and oils, and a step of solidifying the slurry liquid. A method for producing a shaped food composition.
(7) The method according to (6), characterized in that a powdered raw material having a median diameter of 400 μm or less, preferably 300 μm or less, more preferably 260 μm or less is mixed and dispersed.
(8) The method according to (6) or (7), wherein the fat content in the composition is 20% by weight or more, more preferably 30% by weight or more.
(9) The drying tool material is mixed and dispersed in a normal temperature solidified fat and oil dissolved together with a powdered raw material that has not been hydrated. A method for inhibiting and / or preventing deterioration of a drying tool material in a solid food composition over time.
(10) The method according to (9), wherein the fat content in the composition is 20% by weight or more.
(11) The drying tool material is one or more selected from freeze-drying tool material, hot-air drying tool material, vacuum drying tool material, microwave drying tool material, frying tool material, vacuum frying tool material, (9) The method according to (10).
(12) One or more drying materials selected from vegetables, meats, seafood, mushrooms, fruits, seaweeds, eggs, grains, beans, and processed products thereof are used. 9) The method according to any one of (11).
(13) Any one of (9) to (12), wherein the deterioration with time is one or more selected from fading and / or discoloration, a decrease in flavor, occurrence of a nasty taste and / or nasty smell. The method described in 1.
(14) Any one of (9) to (13), wherein the solid food composition does not require cooked cooking and is dissolved and eaten in a solvent heated to 90 ° C. or higher. The method described in one.

According to the present invention, it is possible to easily obtain a solid food composition containing a high amount of fats and oils that has been difficult to realize by freeze-drying and the like, and it is not necessary to boil the solid food composition during cooking. It dissolves quickly with a solvent heated to a temperature of ℃ or higher and can be applied as a solid instant soup. The solid food composition can also be used in stewed food. Furthermore, when the solid food composition contains a drying ingredient, deterioration during storage (aging deterioration) can be effectively suppressed or prevented.

The present invention relates to a solid food composition containing a high amount of fats and oils, a method for producing the same, a method for inhibiting and / or preventing deterioration of the drying tool in the composition, and the like. Examples include solid instant soup (eg stew, chowder, borsch, fondue, etc.) that can be eaten immediately after dissolving in water or hot water, etc. or in 2 to 3 minutes.

In the present invention, the powdery raw material of the solid food composition is dispersed in an insoluble state in the normal temperature solidified fat that is the raw material of the same solid food composition. Immobilize inside. The normal temperature solidified fat and oil herein refers to a fat and oil that is solid at normal temperature (about 10 to 40 ° C.), and examples thereof include shortening, margarine, butter, and hardened palm oil. The blending ratio of fats and oils is preferably 20% by weight or more in the solid food composition, more preferably 25% by weight or more, and more preferably about 30 to 90% by weight.

The powdery raw material to be used is not particularly limited as long as it can be used in foods and can be processed into a powdery form. For example, salt, sugar (sugar, glucose, maltose, trehalose, lactose, oligosaccharide, dextrin, etc.) , Starches, cereals, seasonings (amino acids, organic acids, nucleic acids, etc.), protein hydrolysates, polysaccharides (dietary fibers, etc.), vegetable powders, vegetable extracts, meat powders, meat extracts, seafood powders, seafood extracts, Spices, oils and fats, dairy products, yeast extracts, vitamins, minerals (calcium, iron, etc.), flavoring agents, coloring agents, sweeteners and the like are shown. In particular, in consideration of increasing the immediate solubility, it is effective to add one or more selected from lactose, maltose, creaming powder, indigestible dextrin, and modified starch.

In addition, the drying material to be used is selected from vegetables, meats, seafood, mushrooms, fruits, seaweeds, eggs, grains, beans, and processed products thereof (for example, croutons, tofu, etc.) The above is exemplified by using one obtained by one or more production methods selected from freeze drying, hot air drying, reduced pressure drying, microwave drying, frying, and vacuum frying, which are also used as food and dried. It can be used if possible, and is not limited to these. In the present invention, it is possible to use a desiccant material that does not contain an antioxidant, and it is also possible to use a desiccant material that contains an antioxidant.

The powdery raw material is mixed and dispersed in the normal temperature solidified fat without adding water. At this time, the powdery raw material is pulverized or the like to obtain a median diameter (when the powder is divided into two, the larger side and the smaller side). (Particle size with equal frequency accumulation: 50% particle size) 400 μm or less, for example 300 μm or less, more preferably 260 μm or less. If a powdery raw material having a median diameter larger than this is used, the solubility and moldability of the solid food composition may be adversely affected. The median diameter is measured by measuring the particle size distribution by the laser diffraction confusion method and calculating the 50% volume particle diameter.

In the present invention, a very small amount of liquid raw material (fragrance, room temperature liquid oil or the like) can be used, but the addition or blending of the liquid raw material is not essential. It is also possible to use wheat flour, but it does not use wheat flour as an essential raw material like solid roux, and therefore a certain amount of paste-like flour with a certain amount of water found in the production of solid roux The process of mixing and cooking oil and fat is not essential.

As described above, in the present invention, since the powdered raw material is mixed with fats and oils without adding water to produce a solid food composition, the resulting solid food composition is characterized by relatively low moisture and water activity. is there. For example, the water activity (Aw) of the obtained solid food composition is usually less than 0.3, for example, about 0.28 or less, but is not limited to this range.

The shape of the solid food composition of the present invention is not limited, but it is preferably a block and a thin plate-like block. For example, when the amount of hot water supply for one person is 150 to 200 ml, the length and width are less than 15 cm, preferably about 3 to 10 cm, and the height is 5 cm or less, preferably 3 cm or less, for example 0.5-2. A block of about 5 cm is exemplified. For other persons and the amount of hot water supply, the size may be designed by conversion with reference to the above range.

The solid food composition thus obtained can be used in foods that are stewed, but does not require stew cooking and is dissolved in a solvent heated to 90 ° C. or more and eaten. A great feature is that it can also be used as a shape instant soup. For example, it is possible to produce a product that can be completely dissolved in 150 to 200 ml of hot water of 90 ° C. or more in less than 300 seconds, particularly within 180 seconds normally required for solid instant soup, more specifically, within 120 seconds or 100 seconds. Is possible. Further, the present invention is characterized in that the fat and oil content can be increased in such a solid food composition with high solubility, and is attracting attention in terms of general stewed cooking food and health-oriented food. The problem to be solved and the effect to be played differ greatly from low-fat foods.

Furthermore, in the present invention, a known drying tool aging deterioration suppression or prevention method may be used in combination. Specifically, antioxidants (vitamin C, vitamin E, glutathione, β-carotene, α-lipoic acid, etc.) and the like may be blended in the production process of the drying ingredient or the solid food composition of the present invention. The obtained solid food composition may be packaged with a packaging material having a high barrier property.

In the present invention, “the powdery raw material exists in a state of being dispersed in an insoluble state in the normal temperature solidified oil / fat” means that the powdery raw material is not added to water (water is added to the water-soluble powder raw material to form a paste) Not) means a state in which it is mixed and dispersed in room temperature solidified fat and oil, and excludes a state obtained by mixing raw material in a paste form by adding water. However, the use of a small amount of liquid raw material is not excluded. Further, in the present invention, “deterioration of drying tool material over time” means general deterioration / deterioration during storage of the drying tool material, specifically, fading and discoloration of the drying tool material, reduction of flavor. The occurrence of off-flavors and off-flavors is exemplified.

Hereinafter, examples of the present invention will be described. However, the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

In order to compare and confirm the difference in solubility due to the difference in the manufacturing method of the solid food composition, the following tests were conducted.

In the formulation shown in Table 1 below (block weight 30 g), a specified amount of room temperature solidified vegetable oil (cured palm oil) is dissolved and charged into a tray container, and then a specified amount of pulverized powdery raw material is added and cooled. A manufacturing method (Category A), a manufacturing method (Category B) in which a specified amount of pulverized powdery raw material is charged in a tray container and then a prescribed amount of dissolved vegetable oil is added and cooled, and a specified amount of pulverized powdery raw material A solid food composition (solid soup) is produced by three types of manufacturing methods (Category C: the present invention) in which a tray container is filled and cooled after being dispersed in a prescribed amount of dissolved vegetable oil in an insoluble state. Manufactured.

Then, a dissolution test was performed on the obtained solid soup. Specifically, each block is placed in a 200 ml beaker, 150 ml of hot water is poured and left for 1 minute or 2 minutes, and then stirred for 10 seconds. After 150 ml of hot water is poured and left for 10 seconds, it is rotated once per second. The state after mixing with a spoon at a speed of 20 seconds or 40 seconds was observed, and the undissolved weight was also confirmed.

The results are shown in Table 2 below. From this result, the section C of the present invention tended to have very little undissolved residue as a whole compared to the other sections. In addition, in the sections A and B, lumps tended to remain, but in the section C, no lumps were formed, and the paste became a highly viscous paste and could be dissolved even by re-dissolution.

In order to confirm the influence on the solubility of the product produced by adding water to the powdery raw material, the following tests were conducted.

Ingredients listed in Table 1 of Example 1 (block weight increased to 40 g), mixed with powdered raw material mixed with heat-dissolved vegetable oil and fat, filled into trays, and cooled to block (classification) I), powdered raw material mixed with heat-dissolved vegetable oil and fat, further added with a small amount of water, evaporated and then filled into trays, cooled to block (Category II), crushed After the powdered raw material is dissolved in hot water, mixed with heat-dissolved vegetable oil and fat, filled in a tray and blocked by cooling (Category III), the ground powdered raw material is dissolved in cold water, Mixing and heating with solidified vegetable oil and fat, filling with trays and cooling to form a block (Category IV), blended as shown in Table 3 below (block weight 40 g), heated and dissolved in vegetable oil and fat Crush The powdered raw materials were mixed, further added a small amount of water, the tray was filled after evaporation, to produce five types of solid soup that is blocked by cooling (segment V). These were put into a 200 ml beaker, 150 ml of hot water was poured and allowed to stand for 30 seconds, and then a block was placed on the spoon, and the water was moved up and down about once a second to measure the time until complete dissolution. .

The results are shown in Table 4 below. First, regarding the sections III and IV, normal block molding could not be performed and complete dissolution could not be achieved. For category V, although block molding was good, it took a little more time for complete dissolution. Regarding Category II, although it was shorter than Category V, it was partly gelled and required some time for complete dissolution, and although block molding was possible, it was somewhat insufficient. On the other hand, the section I was completely dissolved in a very short time, and the block molding was very good.

In order to compare and confirm the difference in solubility due to the difference in the median diameter of the powdery raw material, the following test was conducted.

With the formulation shown in Table 1 of Example 1 (block weight increased to 40 g), the granulated product obtained by processing the powdery raw material with a fluidized bed granulator and the vegetable oil and fat dissolved by heating were mixed, tray-filled, and cooled. By mixing the block (Category A), the coarsely pulverized product of the granulated product processed from the powdered raw material with a fluidized bed granulator, and heating and dissolving the vegetable oil and fat, tray filling, and cooling Blocked (Category B), powdered raw material simply mixed, then mixed with heat-dissolved vegetable oil and fat, tray filled and cooled to block (Category C), powdered raw material Were mixed with a vegetable oil and fat that had been dissolved by heating, filled in a tray, and cooled to produce 4 types of solid soup that was blocked (Category D). The processing methods and median diameters of the powdery raw materials used for each category are shown in Table 5 below. These were put into a 200 ml beaker, 150 ml of hot water was poured and allowed to stand for 30 seconds, and then a block was placed on the spoon, and the water was moved up and down about once a second to measure the time until complete dissolution. .

The results are shown in Table 6 below. First, although the dissolution time was short, the division A was a block that collapsed with a slight impact, and it became clear that there was difficulty in the moldability of the block. In sections B to D, the dissolution time was shortened in this order, and section D had the best solubility. In addition, it was considered that in section B, a cavity was generated in the block and the shape was not stable, and although the moldability of the block was acceptable, there was some difficulty. Therefore, it has become clear that the median diameter of the powder raw material is preferably 400 μm or less, and most preferably 260 μm or less in terms of solubility and block moldability.

ブ ロ ッ ク Regarding block moldability, etc., the following tests were carried out in order to confirm the proper ratio of the volume of the powdery raw material and the volume of fats and oils.

Using the formulation shown in Table 1 of Example 1 and either a granulated product obtained by processing a powdery raw material mixture (powder raw material premix) with a fluidized bed granulator and a coarsely pulverized product thereof, heat dissolution A solid soup was prepared by mixing with the vegetable oil and fat, filling the tray, and cooling to block (Category 1 to 17). The specific gravity of each raw material, the volume per gram, and the median diameter were measured (Table 7), the product volume was designed to be 45 cm ^3, and the block size was manufactured to be 55 mm × 55 mm × 11 mm. Put these products in a 200 ml beaker, pour 150 ml of hot water and let stand for 30 seconds, then place the block on the spoon and move it up and down about once a second until it is completely dissolved. It was measured.

The results are shown in Table 8 below (the block molding evaluation is based on the same criteria as in Tables 4 and 6). As a result, when a granulated product of powdery raw material was used, block molding was possible at a ratio of 20% to 80% (weight ratio 33 to 89%) of the fat and oil raw material in the total volume, but 30% to 80% (Weight ratio 45-89%) was very suitable including solubility. In addition, when pulverized powdery raw materials were used, block molding was possible at a ratio of 10% to 80% (weight ratio of 15 to 86%) of the fat and oil raw material in the total volume, but 20% to 80% (weight) A ratio of 28 to 86%) was very suitable including solubility. Therefore, it became clear that it is more suitable to use the pulverized product of the powdery raw material in that the volume ratio with the oil and fat can be designed in a wide range.

The following tests were conducted in order to compare and confirm the effect of the type of raw material on solubility.

Each room temperature solidified vegetable oil is heated and dissolved, and then mixed with each powdered raw material (processed starch, dextrin, potato powder, lactose, cold water soluble starch, maltose, creaming powder), filled in a tray, and cooled to block A solid food product (block weight 50 g) was produced (sections A to G, see Table 9 below). These were put into a 300 ml beaker, 200 ml of hot water was poured and allowed to stand for 3 minutes, and then stirred at a speed of about once per second, and the state after stirring for 10 seconds was observed.

The results are shown in Table 9 below. The solubility evaluation was carried out in four stages: very good- ◎, good- ○, good-Δ, and poor- ×. As a result, it was revealed that lactose, maltose, and creaming powder were very excellent in solubility, and the processed starch was also excellent in solubility. On the other hand, potato powder and cold water soluble starch tend to remain slightly soluble when used in large amounts, but it can be handled by adjusting the amount used, and dextrin may be very poorly soluble when used in large amounts. Indicated.

Next, the effect on the solubility due to the difference of various excipients (trehalose, lactose, indigestible dextrin, dextrin, oxidized starch, cyclodextrin) in the soup blending was confirmed. Specifically, in each formulation shown in Table 10 below (block weight 40 g), powdery raw materials are mixed, then pulverized by a pulverizer, mixed with heated vegetable oil and fat, filled in a tray, and cooled. 7 types of solid soup that were blocked in this way were produced (Category 1-7). These were put into a 200 ml beaker, 150 ml of hot water was poured and allowed to stand for 30 seconds, and then a block was placed on the spoon, and the water was moved up and down about once a second to measure the time until complete dissolution. . As a result, as shown in Table 10, category 3 containing lactose is most suitable for solubility, and oxidized starch and cyclodextrin are shorter than category 1 in which no excipient is added, but the dissolution time is slightly longer. (Category 4-7). It was also revealed that trehalose has a long dissolution time (Category 2).

Furthermore, the effect of the blended amount of processed starch and lactose on the solubility was confirmed. Specifically, in each formulation shown in the following Table 11 (block weight 40 g), after mixing the powdery raw material, it is pulverized by a pulverizer, mixed with the vegetable oil and fat dissolved by heating, filled in a tray, and cooled. Thus, 5 types of solid soups made into blocks were produced (sections I to V). These were put into a 200 ml beaker, 150 ml of hot water was poured and allowed to stand for 30 seconds, and then a block was placed on the spoon, and the water was moved up and down about once a second to measure the time until complete dissolution. . As a result, as shown in Table 11, all the categories had good solubility.

In order to compare and confirm the heat resistance of the solid food composition according to the present invention and general solid roux, the following tests were conducted.

In each formulation shown in the following Table 12 (block weight 40 g), after mixing the powdery raw material, it is pulverized with a pulverizer, mixed with vegetable oil and fat that has been dissolved by heating, filled in a tray, and cooled to be blocked. Three types of solid instant soup were produced (category A to C). Moreover, as a control | contrast classification | category, after making powdery raw material into paste form with the minimum water, it mixed with vegetable oil and fat, and also manufactured the general solid curry leu (category D). These were individually packaged in an aluminum pouch, left in a thermostatic bath set at 35 ° C., 45 ° C., and 60 ° C., and the appearance was confirmed every 1 hour for 1 to 5 hours.

The results are shown in Table 13 below. The evaluation was performed in four stages: ○ (no change), Δ (partial separation of oil and fat), ▲ (separation of oil and powder), and × (complete separation of oil and powder). As a result, although there was no difference in each category when stored at 35 ° C. and 45 ° C., a tendency of higher heat resistance was observed in the solid instant soup of the present invention than in general solid curry at 60 ° C.

Furthermore, the solubility with commercially available solid roux was compared and confirmed. Specifically, the product of the present invention produced in the same manner as in Section 1 of Example 1 (Category I: 30 g of specified hot water volume 150 ml) and three types of commercially available solid roux (Category II: 19.2 g of specified hot water volume 125 ml, III: 24.8 g and the specified hot water volume 187 ml, Section IV: 23 g and the specified hot water volume 112 ml), put in a 200 ml beaker, pour hot water and let stand for 30 seconds, then place the block on the spoon and put 1 in 1 second The hot water was moved up and down about several times and the time until complete dissolution was measured. The amount of hot water used was a specified amount of commercially available solid roux to be compared, and the weight of the product of the present invention was converted from the amount of hot water and compared for comparison (25 g for comparison with Category II and 37.4 g for comparison with Category III). 22.4g in comparison with Category IV).

The results are shown in Table 14 below. As a result, it was revealed that the product of the present invention has higher solubility than any commercially available solid roux.

The following tests were conducted in order to compare and confirm the difference in solubility depending on the block size of the solid food composition according to the present invention.

The powdered raw material mix of the pulverized instant soup and the heat-dissolved room temperature solidified vegetable oil and fat were mixed so that the fat content was 33.3% by weight, filled in trays of various sizes, and blocked by cooling. Food (mixtures A to D, block weight 40 g), pulverized instant soup powdery raw material mix, heat-dissolved room temperature solidified vegetable oil and fat mixed to a fat content of 50% by weight and filled into trays of various sizes Then, it is blocked by cooling (sections E to H, block weight 35 g), powdered raw material mix of pulverized instant soup, and heat-dissolved room temperature solidified vegetable oil and fat with an oil content of 66.7 wt% Mixed to fill various sizes of trays, cooled to block (sections I to L, block weight 35 g), powder A mixture of powdered raw material of instant soup and room temperature solidified vegetable oil that has been heated and melted so that the fat content is 25% by weight, filled into trays of various sizes, and cooled to block (classification) M ~ P, block weight 45g), pulverized instant soup powdery raw material mix and heat-dissolved room temperature solidified vegetable oils and fats are mixed to a fat content of 33.3% by weight and filled into trays of various sizes 19 kinds of solid instant soups that were blocked by cooling (sections Q to S, block weight was 30 g in section Q, 40 g in section R, and 50 g in section S) were manufactured. The block size of each section is shown in Table 15 below (the powdery raw materials are the same as those shown in Table 1 powder composition of Example 1, but detailed composition of each section is omitted). These were put into a 200 ml beaker, 150 ml of hot water was poured and allowed to stand for 30 seconds, and then a block was placed on the spoon, and the water was moved up and down about once a second to measure the time until complete dissolution. .

The results are shown in Table 15 below. As a result, it was shown that the block size was generally good in the range of 3.7 to 7.5 cm in length and width and 0.8 to 2.4 cm in height.

The following tests were carried out in order to compare and confirm the difference in quality between the case where the drying tool material was mixed and dispersed in the dissolved room temperature solidified fat and oil and then fixed and stored.

The carrots cut to a size of 20 mm square were boiled for 5 minutes, allowed to cool naturally, and then 0.8 g of FD carrots obtained by lyophilization were arranged so as not to overlap the tray (Category I). Moreover, after arranging 0.8 g of this FD carrot on another tray so as not to overlap, 20 g of room temperature solidified vegetable oil / fat dissolved by heating was further added and cooled to prepare a solid food composition (Category II). . The composition of these categories is shown in Table 16 below.

Each of the sections I and II was packaged with a transparent polyethylene film (transparent polypouch) or an aluminum film (aluminum pouch), and stored for 2 weeks under conditions of light intensity of 8.8 klx (kilolux) and temperature of 25 ° C. Appearance evaluation (color) and flavor evaluation were conducted by multiple panelists. The evaluation was carried out in four stages: good-good, generally good- △, good- ▲, bad- ×.

The results are shown in Table 17 below. As a result, when stored in either transparent polyethylene film packaging or aluminum film packaging, the FD carrot is deteriorated over time by using a solid food composition in which FD carrots are mixed and dispersed in room temperature solidified vegetable oil and fat, rather than FD carrots as they are. It became clear that there was little.

The following tests were conducted in order to compare and confirm the difference in quality when various drying equipment materials were stored in various forms.

First of all, as for the dry ingredients, the Nanban was cut into a 20mm square size and boiled for 4 minutes, then the carrot was cut into a 20mm square size and boiled for 5 minutes, and then the spinach was cut into an appropriate size. After boiling for 3 minutes, all were frozen at −26 ° C. and then lyophilized for use in the test. Then, 2 g of each drying tool material was weighed, placed on a food tray as it was and packaged with a transparent polyethylene film (Category 1), and 2 g of each drying tool material was weighed, and the ingredients shown in Table 18 below (oil and fat were dissolved by heating) ) Were poured, cooled and solidified, and packaged with a transparent polyethylene film (Category 2). Separately, boil each material of Nanban, Ginseng and Spinach in the same way as above, pour it into a food tray with 5% gelatin aqueous solution, freeze at -26 ° C, and then freeze-dry the resulting block to clear polyethylene A product packaged in a film (Category 3) was also produced.

And each section was stored for 1 week under the condition of illuminance of 8.8 klx (kilolux) and temperature of 25 ° C., and appearance evaluation (color) and flavor evaluation were conducted by a plurality of trained panelists. The evaluation was performed both before restoration and after restoration by pouring hot water into three grades of good-good, good- △, and bad-x.

The results are shown in Table 19 below. As a result, in Nanban, there was no significant difference between Category 2 and Category 3 and the quality was good, but in Category 1, deterioration in both color and flavor was progressing. For carrots, the flavors of Category 1 and Category 3 were significantly degraded. On the other hand, in Category 2, although there was a slight carotene odor, no major deterioration was observed. In spinach, the flavor of Category 1 and Category 3 was significantly deteriorated, while that of Category 2 was not deteriorated.

In order to confirm the quality after storage of the dried ingredients in the solid instant soup containing ingredients, the following tests were conducted.

First, the drying tool material was prepared as follows. Carrots are cut into a 20mm square and boiled for 5 minutes, then spinach is cut to a suitable size and boiled for 3 minutes, and then frozen at -26 ° C, then lyophilized for testing. It was. And using these drying tool materials, the drying tool material was mixed and dispersed in the formulation shown in Table 20 below, and fixed solid onion consomme soup (Category A and B), and listed in Table 21 below. The drying tool material was mixed and dispersed with the composition of the above to produce solid crumb chowder (Category C and D) that were immobilized. These were each wrapped with a polyethylene film and stored for 1 week under conditions of light illuminance of 8.8 klx (kilolux) and temperature of 25 ° C., and appearance evaluation (color) and flavor evaluation were conducted by a plurality of trained panelists. The ingredients were evaluated in a state where 300 ml of hot water was poured and restored after 300 seconds, and the condition of hot water return was also confirmed every 30 seconds from 60 seconds after hot water supply.

The results are shown in Table 22 below. As a result, in any category, the fragrance, taste, flavor, and color of the ingredients were all the same as the initial product (after lyophilization), and there was no problem at all. Moreover, all the hot water return times were within 150 seconds after the hot water supply, and the restoration property was also good.

In order to confirm the solubility of the solid instant soup containing ingredients, the following tests were conducted.

In the composition shown in Table 23 (block weight 30 g), the powdered raw material and the drying tool (FD corn, FD crumb, dry bread) mixed with the vegetable oil and fat heated and dissolved are mixed to 5.5 cm × 3.7 cm. 12 instant solid soups with ingredients were prepared by filling the trays and cooling to block (Category 1 to 12). These were put into a 200 ml beaker, 150 ml of hot water was poured and allowed to stand for 30 seconds, and then a block was placed on the spoon, and the water was moved up and down about once a second to measure the time until complete dissolution. .

The results are shown in Table 24 below. As a result, even solid instant soup containing a drying tool material was dissolved within approximately 2 minutes, and it was revealed that both were highly soluble.

From the above test results, the powdered raw material was mixed and dispersed in a normal temperature solidified oil and fat dissolved without water, and solidified to obtain a solid food composition. Also, FD carrot, FD pumpkin, FD spinach It is heated to 90 ° C or higher by mixing and dispersing a drying tool represented by the above in a room temperature solidified fat and oil dissolved together with a powdered raw material that has not been watered, and solidifying this to obtain a solid food composition. It was clarified that a solid food composition with high fat and oil content, which can be used as a solid instant soup that is dissolved in a solvent and eaten, has high solubility, block moldability, and heat resistance. Furthermore, it became clear that deterioration over time such as fading, browning, reduction in flavor, generation of off-flavors and off-flavors during storage of the drying tool can be suppressed or prevented.

The summary of the present invention is as follows.

The present invention can be applied as an instant soup and, when containing a drying ingredient, can suppress or prevent deterioration during storage, a solid food composition containing a high amount of fats and oils, and a method for producing the same The purpose is to provide.

A solid food composition comprising a powdery raw material and, if necessary, a drying tool and a room temperature solidified fat and oil, the powdery raw material being dispersed and present in an insoluble state in the room temperature solidified fat and oil By manufacturing the product, it quickly dissolves in a solvent heated to 90 ° C. or higher, and can be applied as an instant soup. It can also suppress and / or prevent deterioration of the contained drying tool during storage. And the fat and oil-rich solid food composition which can be used also for stewed food can be obtained.

Claims (14)

1. A solid food composition comprising a powdery raw material and a normal temperature solidified fat and oil, wherein the powdery raw material is dispersed and present in an insoluble state in the normal temperature solidified fat and oil.
2. The composition according to claim 1, wherein the median diameter of the powdery raw material is 400 μm or less.
3. The composition according to claim 1 or 2, wherein the content of fats and oils in the composition is 20% by weight or more.
4. The composition according to any one of claims 1 to 3, further comprising a drying tool material present in the normal temperature solidified fat or oil.
5. The composition according to any one of claims 1 to 4, which is a solid instant soup that does not require stew cooking and is dissolved in a solvent heated to 90 ° C or higher.
6. A solid food composition comprising a step of dissolving a normal temperature solidified fat and oil, a step of obtaining a slurry liquid by mixing and dispersing a powdered raw material in the dissolved fat and oil, and a step of solidifying the slurry liquid Manufacturing method.
7. 7. The method according to claim 6, wherein the powdery raw material finely pulverized to a median diameter of 400 μm or less is mixed and dispersed.
8. The method according to claim 6 or 7, wherein the fat content in the composition is 20% by weight or more.
9. The drying tool material is mixed and dispersed in a normal temperature solidified fat and oil dissolved together with a powdered raw material not added with water, and is solidified to obtain a solid food composition in which the drying tool material is fixed in the fat and oil. A method for suppressing and / or preventing deterioration of a drying tool in a solid food composition over time.
10. 10. The method according to claim 9, wherein the fat content in the composition is 20% by weight or more.
11. The drying tool material is one or more selected from freeze-drying tool material, hot-air drying tool material, vacuum drying tool material, microwave drying tool material, frying tool material, and vacuum frying tool material. Or the method according to 10.
12. 9. One or more drying ingredients selected from vegetables, meats, seafood, mushrooms, fruits, seaweeds, eggs, grains, beans, and processed products thereof are used. 12. The method according to any one of 11 above.
13. The method according to any one of claims 9 to 12, wherein the deterioration with time is one or more selected from fading and / or discoloration, a decrease in flavor, and the occurrence of off-flavors and / or off-flavors.
14. The method according to any one of claims 9 to 13, wherein the solid food composition does not require stew cooking and is dissolved and eaten in a solvent heated to 90 ° C or higher. .