WO2020189383A1 - 顆粒状インスタント食品及びその製造方法 - Google Patents

顆粒状インスタント食品及びその製造方法 Download PDF

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Publication number
WO2020189383A1
WO2020189383A1 PCT/JP2020/010074 JP2020010074W WO2020189383A1 WO 2020189383 A1 WO2020189383 A1 WO 2020189383A1 JP 2020010074 W JP2020010074 W JP 2020010074W WO 2020189383 A1 WO2020189383 A1 WO 2020189383A1
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WO
WIPO (PCT)
Prior art keywords
mass
oil
fat
less
instant food
Prior art date
Application number
PCT/JP2020/010074
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
小山　哲也
悠二 須田
理良 黒沼
雅弘 池之上
Original Assignee
味の素株式会社
株式会社Ｊ－オイルミルズ
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 味の素株式会社, 株式会社Ｊ－オイルミルズ filed Critical 味の素株式会社
Priority to BR112021017788A priority Critical patent/BR112021017788A2/pt
Priority to KR1020217029196A priority patent/KR20210142619A/ko
Priority to JP2021507224A priority patent/JP7474742B2/ja
Publication of WO2020189383A1 publication Critical patent/WO2020189383A1/ja

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Classifications

    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/186—Fatty acids

Definitions

  • the present invention relates to a granular instant food product that is dissolved in a solvent such as water or milk and used as a soup or sauce, and a method for producing the same.
  • Granular ready-to-eat foods used for soups or sauces are produced, for example, by granulating raw materials containing fats and oils, starches, seasonings, etc. by extrusion granulation or the like.
  • Patent Document 1 states that SFC (Solid Fat Content) at 25 ° C. is 70% or more, and the difference between SFC at 45 ° C. and SFC at 25 ° C. is 60% or less.
  • SFC Solid Fat Content
  • An oil / fat composition containing 30% by weight or more of ester exchange oil having a fatty acid content of 90% by weight or more and a saturated fatty acid content of 12 or less carbon atoms of 20 to 35% by weight is used as an oil / fat to be blended in instant cooked foods. It is stated that.
  • one example of the problem is that the granulation property in the step of molding the raw material into granules deteriorates depending on the components of the fats and oils contained in the raw material. ..
  • One example of the problem is that the quality of the granular instant food is deteriorated due to the components of the fat and oil contained in the raw material of the granular instant food, such as the granules sticking to each other during storage of the granular instant food.
  • One example of the problem is that the components of fats and oils contained in the raw material of the granular instant food deteriorate the dispersibility of the granular instant food in the solvent and the taste after the solvent is dispersed.
  • One example of the problem is that the components of fats and oils contained in the raw material of the granular instant food produce a texture in the mouth after solvent dispersion of the granular instant food, for example, a rough feeling.
  • the present invention has been made in view of the above points, and one of the problems is to provide a granular instant food with improved granulation property in the step of granulating the raw material of the granular instant food. ..
  • one of the issues is to provide granular instant foods that maintain the quality during storage of the granular instant foods.
  • one of the issues is to provide a granular instant food in which the dispersibility of the granular instant food in a solvent and the taste after the solvent are dispersed are improved.
  • one of the issues is to provide a granular instant food with an improved texture in the mouth after solvent dispersion of the granular instant food.
  • the granular instant food of the present invention is a granular instant food containing a powder raw material for soup or sauce and fats and oils, and the fats and oils are lauric acid 18% by mass or more and 33% by mass. % Or less, palmitic acid 10% by mass or more and 23% by mass or less, stearic acid 17% by mass or more and 27% by mass or less, and linoleic acid 8% by mass or more and 20% by mass or less, which is a transesterified oil having a fatty acid composition.
  • It contains one or more kinds of fats and oils B selected from oil and palm fractionated oil, the content of the fats and oils A in the fats and oils is 70% by mass or more and 83% by mass or less, and the content of the fats and oils B in the fats and oils is It is characterized in that it is 17% by mass or more and 30% by mass or less, and the content of the fats and oils in the granular instant food is 2% by mass or more and 12% by mass or less.
  • the contained fat contains fat A and fat B, it is possible to improve the granulation property in the step of granulating the raw material of the granular instant food.
  • the fat and oil A is preferably an ester exchange oil of palm nuclear extremely hardened oil, palm extremely hardened oil, and corn oil.
  • the fat and oil preferably has an SFC of 5% or more and 20% or less at 33.3 ° C.
  • the fat and oil preferably has an SFC of 25% or more and 50% or less at 21.1 ° C.
  • the fat and oil B is preferably composed of one or more selected from the palm soft portion and the palm middle melting point portion.
  • the method for producing a granular instant food of the present invention is a method for producing a granular instant food in which fats and oils are added and mixed by heating and dissolving them in a powder raw material for soup or sauce, and the fats and oils are lauric acid 18.
  • a transesterified oil having a fatty acid composition of mass% or more and 33% by mass or less, palmitic acid of 10% by mass or more and 23% by mass or less, stearic acid of 17% by mass or more and 27% by mass or less, and linoleic acid of 8% by mass or more and 20% by mass or less.
  • the fat and oil A and one or more kinds of fat and oil B selected from palm oil and palm fractionated oil are contained, and the content of the fat and oil A in the fat and oil is 70% by mass or more and 83% by mass or less, and the fat and oil in the fat and oil.
  • the content of B is 17% by mass or more and 30% by mass or less, and the content of the fats and oils in the granular instant food is 2% by mass or more and 12% by mass or less.
  • the contained fat contains fat A and fat B, it is possible to improve the granulation property in the step of granulating the raw material of the granular instant food. It becomes. In addition, it is possible to maintain the quality of the granular instant food during storage. Further, it becomes possible to improve the dispersibility of the granular instant food in the solvent and the taste after the solvent is dispersed. Furthermore, it is possible to improve the texture of the granular instant food after solvent dispersion.
  • the present invention it is possible to improve the granulation property of the process of granulating the raw material of the granular instant food. In addition, it is possible to maintain the quality of the granular instant food during storage. Further, it becomes possible to improve the dispersibility of the granular instant food in the solvent and the taste after the solvent is dispersed. Furthermore, it is possible to improve the texture of the granular instant food after solvent dispersion.
  • the granular instant food according to the present invention contains a powder raw material for soup or sauce. Then, the powder raw material is dissolved in a solvent and used as a soup or sauce.
  • a solvent for example, water, milk or the like can be used.
  • the granular instant food when the granular instant food is for soup, it means the food that is granulated by blending the powder raw material for soup.
  • the granular instant food when the granular instant food is for sauce, it is a food in which powdered raw materials are blended for sauce and granulated.
  • a food used for cooking that is added to food after heating by dissolving or adding water in hot water.
  • the sauce include white sauce, brown sauce, bechamel sauce, and tomato sauce.
  • the powder raw material is not particularly limited as long as it can be used in foods and can be processed into powder, but for example, salt and sugar (sugar, glucose, maltose, trehalose, lactose, maltose, oligosaccharide, dextrin, etc.) , Maltose, grains, seasonings (amino acids, organic acids, nucleic acids, etc.), protein hydrolysates, polysaccharides (dietary fiber, etc.), vegetable powder (vegetable powder), vegetable extract, meat powder, meat extract, seafood powder , Seafood extract, spices, powdered fats and oils, dairy products (creaming powder, cheese powder), yeast extracts, vitamins, minerals (calcium, iron, etc.), flavoring agents, coloring agents, sweeteners, etc. can be used.
  • salt and sugar sucrose, glucose, maltose, trehalose, lactose, maltose, oligosaccharide, dextrin, etc.
  • Maltose grains, seasoning
  • Granular ready-to-eat foods contain fats and oils.
  • the content of fats and oils in the granular instant food is 2% by mass or more and 12% by mass or less, preferably 4% by mass or more and 12% by mass or less, and further preferably 6% by mass or more and 12% by mass or less. If the content of fats and oils is less than 2% by mass, not only the fluidity during granulation is lowered, but also the granule formation is deteriorated, and if it exceeds 12% by mass, the fluidity during granulation is lowered, and the instant soup is prepared. When dissolved in hot water, oil floating becomes noticeable on the surface.
  • the fat and oil used in the granular instant food of the present invention preferably has an SFC (solid fat content) of 5% or more and 20% or less at 33.3 ° C., and is 5% or more and 17% or less. Is more preferable.
  • the SFC at 21.1 ° C. is preferably 25% or more and 50% or less, and more preferably 30% or more and 45% or less.
  • the SFC in the present specification is a value obtained by measuring the solid fat content at each temperature of the fat and oil composition by the method described in AOCS (American Oil Chemists' Society) Official Method Cd16-81.
  • the fats and oils used in the granular instant food of the present invention contain fats and oils A and fats and oils B having different components in order to obtain the above-mentioned preferable properties.
  • the fat and oil A is a fatty acid containing 18% by mass or more and 33% by mass or less of lauric acid, 10% by mass or more and 23% by mass or less of palmitic acid, 17% by mass or more and 27% by mass or less of stearic acid, and 8% by mass or more and 20% by mass or less of linoleic acid. It is an ester exchange oil having a composition.
  • the fatty acid composition of fat and oil A is lauric acid 20% by mass or more and 30% by mass or less, palmitic acid 13% by mass or more and 20% by mass or less, stearic acid 20% by mass or more and 25% by mass or less, and linoleic acid 10% by mass or more and 18% by mass or less. Is more preferable.
  • the fatty acid composition of the fats and oils of the present specification is a value measured according to 2.4.2.3-2013 of the standard fats and oils analysis test method.
  • the fat A has the fatty acid composition as described above, for example, SFC at 33.3 ° C. and SFC at 21.1 ° C. can obtain fats and oils having the above-mentioned properties, and are excellent in storage stability. It is possible to obtain a granular instant food having a good texture in the mouth after solvent dispersion.
  • the fat and oil A having the above-mentioned fatty acid composition is prepared by blending, for example, palm nucleus extremely hydrogenated oil, palm extremely hydrogenated oil, and corn oil so as to have the above-mentioned fatty acid composition, and exchanging esters. 40% by mass or more and 68% by mass or less of palm nuclear extremely hydrogenated oil, 13% by mass or more and 33% by mass or less of palm extremely hydrogenated oil, and 17% by mass of corn oil in the whole of the blended fats and oils. It can be exemplified that each of the above and 33% by mass or less is blended.
  • the ester exchange may be carried out by a known method as long as the random ester exchange can be performed.
  • An ester exchange reaction and the like can be mentioned.
  • the fats and oils used for transesterification may be any combination of fats and oils that can be blended so as to have the above-mentioned fatty acid composition, and are not limited to the above-mentioned combinations of fats and oils.
  • soybean oil may be used instead of corn oil.
  • the content of fat and oil A in the fat and oil used in the granular instant food of the present invention is 70% by mass or more and 83% by mass or less, preferably 73% by mass or more and 83% by mass or less, and 76% by mass or more and 82% by mass or less. The following is more preferable. If the fat / oil A is contained in an amount of more than 83% by mass, a rough texture and undissolved residue in the solvent are likely to occur. If the content of the fat A in the fat is less than 70% by mass, the granulation property and the like tend to deteriorate.
  • the granular instant food since the fat and oil contains a predetermined amount of fat and oil A, the granular instant food has an appropriate hardness when it hardens during granulation, so that the manufacturing suitability of the granular instant food can be improved.
  • fats and oils B are one or more kinds of fats and oils selected from palm oil and palm fractionated oil.
  • the oil / fat B is preferably, for example, an oil / fat composed of one or more selected from the palm soft portion and the palm middle melting point portion, which are palm fractionated oils.
  • the palm fractionated oil means an oil or fat obtained by fractionating refined and unrefined palm oil one or more times.
  • the fractionation method a known method, for example, a solvent fractionation method using a solvent such as hexane or acetone, or a dry fractionation method using no solvent can be used without particular limitation.
  • the palm fractionated oil can be further subjected to decolorization operations such as white clay treatment and activated carbon treatment.
  • the soft part of palm is also called palm olein, and means a fraction obtained by performing a fractionation treatment for removing a hard part from palm oil once or twice or more.
  • the soft palm portion is preferably a fraction obtained by performing a fractionation treatment for removing the hard portion from palm oil once.
  • the iodine value of the soft part of the palm is preferably 50 or more and 60 or less.
  • the melting point portion in the palm means a fraction obtained by performing the fractionation treatment for removing the hard portion from the palm oil at least once and the fractionation treatment for removing the soft portion at least once. ..
  • the order of the separation treatment for removing the hard portion and the separation treatment for removing the soft portion does not matter.
  • the iodine value of the melting point in the palm is preferably 30 or more and 48 or less.
  • the content of fats and oils B in the fats and oils used in the granular instant food of the present invention is 17% by mass or more and 30% by mass or less, preferably 17% by mass or more and 27% by mass or less, and 18% by mass or more and 24% by mass or more. It is more preferably mass% or less.
  • the fat and oil contains a predetermined amount of fat and oil B, it is possible to suppress the graininess in the mouth of the granular instant food after solvent dispersion, and it is possible to improve the texture.
  • the fat and oil contained in the granular instant food contains the fat and oil A and the fat and oil B, so that the raw material of the granular instant food is granulated. It is possible to improve the graininess. In addition, it is possible to maintain the quality of the granular instant food during storage. Further, it becomes possible to improve the dispersibility of the granular instant food in the solvent and the taste after the solvent is dispersed. Furthermore, it is possible to suppress the graininess of the granular instant food after solvent dispersion and improve the texture.
  • Palm mid-melting point 1 Iodine value 33, manufactured by J-Oil Mills Co., Ltd.
  • Palm mid-melting point 2 Iodine value 43, manufactured by J-Oil Mills Palm soft part: Iodine value 56, manufactured by J-Oil Mills Co., Ltd.
  • the transesterified oils 1 to 3 shown in Table 2 differ from each other in the content of raw material oils and fats and the fatty acid composition.
  • Table 3 shows the content of the raw material oils and fats of the transesterified oils 1 to 3 and the composition of the fatty acids.
  • Palm core extremely hardened oil In-house preparation of J-Oil Mills Co., Ltd. Palm extremely hardened oil: Made by Yokoseki Yushi Kogyo Co., Ltd. Corn oil: Made by J-Oil Mills Co., Ltd.
  • the transesterification oils 1 to 3 were produced by the following methods. 0.3 parts by mass of sodium methoxide was added as a catalyst to 100 parts by mass of the mixed fats and oils heated to 80 ° C., and random transesterification was performed while stirring at 80 ° C. and a vacuum degree of 2.7 kPa for 60 minutes. The reaction was carried out. After the random transesterification reaction, the mixture was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain a transesterified oil.
  • the production suitability when a granular instant soup was produced using a fluidized bed granulator under the above-mentioned granulation, drying and cooling conditions was evaluated according to the following criteria.
  • the production suitability was evaluated based on (1) the flow state of the sample in the fluidized bed granulator and (2) the adhesion state of the sample in the fluidized bed granulator.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)
PCT/JP2020/010074 2019-03-20 2020-03-09 顆粒状インスタント食品及びその製造方法 WO2020189383A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
BR112021017788A BR112021017788A2 (pt) 2019-03-20 2020-03-09 Produto alimentar instantâneo granular, e, método para produzir um produto alimentar instantâneo granular
KR1020217029196A KR20210142619A (ko) 2019-03-20 2020-03-09 과립상 인스턴트 식품 및 그 제조 방법
JP2021507224A JP7474742B2 (ja) 2019-03-20 2020-03-09 顆粒状インスタント食品及びその製造方法

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JP2019052600 2019-03-20
JP2019-052600 2019-03-20

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KR (1) KR20210142619A (zh)
BR (1) BR112021017788A2 (zh)
TW (1) TWI824123B (zh)
WO (1) WO2020189383A1 (zh)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5184722B1 (ja) * 2011-10-25 2013-04-17 株式会社Ｊ−オイルミルズ 油脂組成物
JP2015123017A (ja) * 2013-12-26 2015-07-06 ミヨシ油脂株式会社 即席調理食品用油脂組成物とそれを用いた即席調理食品
JP2016019515A (ja) * 2014-06-17 2016-02-04 ミヨシ油脂株式会社 即席調理食品用油脂組成物とそれを用いた即席調理食品
JP2017127254A (ja) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 スープ類又はソース類用粉末油脂組成物

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3718652B2 (ja) 2002-01-15 2005-11-24 ハウス食品株式会社 即席調理食品及びその製造方法。

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5184722B1 (ja) * 2011-10-25 2013-04-17 株式会社Ｊ−オイルミルズ 油脂組成物
JP2015123017A (ja) * 2013-12-26 2015-07-06 ミヨシ油脂株式会社 即席調理食品用油脂組成物とそれを用いた即席調理食品
JP2016019515A (ja) * 2014-06-17 2016-02-04 ミヨシ油脂株式会社 即席調理食品用油脂組成物とそれを用いた即席調理食品
JP2017127254A (ja) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 スープ類又はソース類用粉末油脂組成物

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JP7474742B2 (ja) 2024-04-25
KR20210142619A (ko) 2021-11-25
TW202102134A (zh) 2021-01-16
TWI824123B (zh) 2023-12-01
JPWO2020189383A1 (zh) 2020-09-24
BR112021017788A2 (pt) 2021-11-23

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