WO2022085440A1 - 顆粒状食品及びその製造方法 - Google Patents
顆粒状食品及びその製造方法 Download PDFInfo
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- WO2022085440A1 WO2022085440A1 PCT/JP2021/036859 JP2021036859W WO2022085440A1 WO 2022085440 A1 WO2022085440 A1 WO 2022085440A1 JP 2021036859 W JP2021036859 W JP 2021036859W WO 2022085440 A1 WO2022085440 A1 WO 2022085440A1
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- fatty acid
- acid ester
- oil
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- polyol
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- 239000012528 membrane Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- TZLWFBGVZQPLAI-UHFFFAOYSA-N octadecanoic acid propane-1,2,3-triol Chemical class OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O TZLWFBGVZQPLAI-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 239000004810 polytetrafluoroethylene Substances 0.000 description 1
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 125000002652 ribonucleotide group Chemical group 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000790 scattering method Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000010421 standard material Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/273—Dextran; Polysaccharides produced by leuconostoc
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
Definitions
- This disclosure relates to granular foods and methods for producing them.
- powdered soup As an instant food soup such as instant cup noodles and instant cup soup, powdered soup is generally granulated into granules. Powdered soup with a small particle size tends to scatter when filled in a container for instant food. The scattered powdered soup may adhere to the inner wall of the container due to static electricity or moisture, or it may be difficult to control the filling amount in the filling process. Granular soups are less likely to have these problems.
- extrusion granulation and fluidized bed granulation are known as a method for processing powdered soup into granules.
- the flavor and deliciousness of instant foods can be enhanced.
- powdered fats and oils obtained by emulsifying liquid fats and oils and drying them by spray drying or the like are generally known. Since the liquid fats and oils in the powdered fats and oils are emulsified, almost no oil droplets are generated on the surface of the soup even if hot water is poured into the instant food. Therefore, the appearance of instant foods using powdered fats and oils at the time of eating is different from that of ramen, soup, etc. offered in stores.
- Patent Document 1 Japanese Unexamined Patent Publication No. 2015-019589 describes "a powdery or granular seasoning composition containing 5 to 30% by weight of fats and oils, a base material for containing fats and oils, and a polyol".
- Patent Document 2 Japanese Unexamined Patent Publication No. 2004-035700 states that "it contains fats and oils, a base material for containing fats and oils, and a polyol, has a water content of 15% by weight or less, a maximum particle size of 10 mm or less, and an average grain. "Powdered or granular fats and oils having a diameter of 5 mm or less and an angle of repose of 70 ° or less” are described.
- Patent Document 4 Japanese Unexamined Patent Publication No. 59-166043 states that "a molten oil having a melting point of 30 to 70 ° C. and a solid fat index of 70 or more is added to a heated powder or granular material using a batch type mixer. An oil coating method for powder or granular material, which is characterized by mixing and cooling, is described.
- Granular soup with low fluidity may interfere with the filling process due to the formation of a bridge at the outlet of the hopper or adhesion to the inner wall of the hopper, and it is difficult to control the filling amount.
- the present disclosure is a granular food that contains oil and fat in a high concentration, has high fluidity suitable for filling in a container, and can form oil droplets of oil and fat when hot water is poured. I will provide a.
- the present inventor has found that by combining a specific fatty acid ester and a polyol, the fluidity of a granular food can be enhanced even when a high concentration of fats and oils is contained, and the present invention has been completed. rice field.
- the present invention includes the following embodiments [1] to [18].
- [1] At least one fatty acid ester selected from the group consisting of (poly) glycerin fatty acid ester having an average degree of polymerization of glycerin moiety of 1 to 8 and sucrose fatty acid ester having an HLB of 8 or less.
- (B) Polyol and
- (C) Oils and fats
- (D) A granular food containing food ingredients, wherein the sum of the angle of repose and the collapse angle is 87 degrees or less, and the compressibility is 15% or less.
- [2] The granular food product according to [1], wherein the sum of the angle of repose and the collapse angle is 82 degrees or less and the compression rate is 12% or less.
- sucrose fatty acid ester contains at least one selected from the group consisting of sucrose palmitic acid ester and sucrose stearic acid ester.
- the polyol contains glycerin.
- a polyol dispersion oil containing
- B a polyol and (C) an oil and fat.
- To prepare the first mixture with (B) Preparing a second mixture of a polyol dispersion oil containing a polyol and (C) a fat and oil and the first mixture, and granulating the second mixture to form a granulated product.
- granules containing oil and fat in a high concentration have high fluidity suitable for filling in a container, and can form oil droplets of oil and fat when hot water is poured. Can provide ready-to-eat foods.
- the granular food of one embodiment contains (A) fatty acid ester, (B) polyol, (C) fat and oil, and (D) food material.
- the fatty acid ester is at least one selected from the group consisting of a (poly) glycerin fatty acid ester having an average degree of polymerization of the glycerin moiety of 1 to 8 and a sucrose fatty acid ester having an HLB of 8 or less.
- fatty acid esters form a network structure in the presence of liquid or semi-solid fats and oils, and by incorporating the liquid or semi-solid fats and oils inside the network structure. It is thought to form a gel or solid. This can be said to be that the fats and oils are coarsely emulsified in the gel or solid matter.
- the network structure of fatty acid ester disintegrates in hot water at, for example, 90 ° C to 100 ° C, and releases relatively large lumps of oil and fat that have been coarsely emulsified to the outside. This makes it possible to form oil droplets of fats and oils when hot water is poured into the granular food.
- the melting point of the fatty acid ester is preferably 50 ° C. or higher, more preferably 60 ° C. or higher, still more preferably 70 ° C. or higher.
- the melting point of the fatty acid ester is preferably 100 ° C. or lower, more preferably 90 ° C. or lower, still more preferably 80 ° C. or lower.
- the melting point of the fatty acid ester is 100 ° C. or lower, it is possible to easily clean the inside of the piping of the maintenance manufacturing equipment.
- the (poly) glycerin fatty acid ester is an ester of a fatty acid and glycerin or a condensate of glycerin (polyglycerin). The average degree of polymerization of the glycerin moiety is 1-8.
- the (poly) glycerin fatty acid ester may be completely esterified or partially esterified.
- the fatty acid portion of the (poly) glycerin fatty acid ester may be a saturated fatty acid or an unsaturated fatty acid.
- the fatty acid portion of the (poly) glycerin fatty acid ester is preferably a saturated fatty acid.
- the HLB of the (poly) glycerin fatty acid ester is preferably 8 or less, more preferably 6 or less, still more preferably 4 or less.
- Granular foods containing (poly) glycerin fatty acid esters rich in lipophilic groups have high moisture resistance.
- the HLB of the fatty acid ester can be 1 or more, or 3 or more.
- the number of carbon atoms in the fatty acid portion of the (poly) glycerin fatty acid ester is preferably 16 to 22.
- Examples of the (poly) glycerin fatty acid ester include monoglycerin fatty acid esters such as monoglycerin luminic acid ester, monoglycerin stearate ester, monoglycerin eikosanoic acid ester, and monoglycerin behenic acid ester; diglycerin luminic acid ester and diglycerin stearer.
- Diglycerin fatty acid esters such as acid esters, diglycerin eikosanoic acid esters, diglycerin behenic acid esters; triglycerin such as triglycerin luminic acid esters, triglycerin stearate esters, triglycerin eikosanoic acid esters, triglycerin behenic acid esters Fatty Esters; Tetraglycerin fatty acid esters such as Tetraglycerin luminic acid ester, Tetraglycerin stearate ester, Tetraglycerin eikosanoic acid ester, Tetraglycerin behenic acid ester; Pentaglycerin fatty acid esters such as acid esters and pentaglycerin behenic acid esters; hexaglycerin fatty acid esters such as hexaglycerin luminic acid esters, hexaglycerin stearate esters, hexaglycerin eiko
- Heptaglycerin fatty acid esters such as esters, heptaglycerin stearic acid esters, heptagriserin eikosanoic acid esters, heptagriserin behenic acid esters; Octaglycerin fatty acid esters such as esters; and mixtures of two or more of these.
- the (poly) glycerin fatty acid ester more preferably contains a (poly) glycerin stearic acid ester in which the fatty acid moiety is stearic acid (18 carbon atoms).
- the (poly) glycerin fatty acid ester preferably contains a mixture of a monoglycerin fatty acid ester and a polyglycerin fatty acid ester, and is a mixture of a monoglycerin behenic acid ester and an octaglycerin stearic acid ester; monoglycerin stearic acid ester, pentaglycerin luminic acid.
- Mixtures of monoglycerin fatty acid esters and polyglycerin fatty acid esters improve the fluidity of granular foods, promote oil droplet formation during eating, and contain oils and spice extracts (spices) to retain flavor. be able to.
- the sucrose fatty acid ester is an ester of fatty acid and sucrose.
- the HLB of the sucrose fatty acid ester is 8 or less.
- the sucrose fatty acid ester may be completely esterified or partially esterified.
- the fatty acid portion of the sucrose fatty acid ester may be a saturated fatty acid or an unsaturated fatty acid.
- the fatty acid portion of the sucrose fatty acid ester is preferably a saturated fatty acid.
- the HLB of the sucrose fatty acid ester is preferably 6 or less, more preferably 4 or less.
- Granular foods containing sucrose fatty acid esters with many lipophilic groups and few hydrophilic groups have high moisture resistance. From this point of view, the HLB of the sucrose fatty acid ester can be 1 or more, or 3 or more.
- the number of carbon atoms in the fatty acid portion of the sucrose fatty acid ester is preferably 16 to 22.
- the sucrose fatty acid ester include sucrose palmitic acid ester, sucrose stearic acid ester, sucrose eikosanoic acid ester, and sucrose behenic acid ester.
- the sucrose fatty acid ester is composed of a sucrose stearic acid ester in which the fatty acid portion is palmitic acid (16 carbon atoms), a sucrose palmitic acid ester, and the fatty acid portion is stearic acid (18 carbon atoms). It is more preferred to include at least one selected.
- a polyol is a compound having a plurality of alcoholic hydroxyl groups, and has an ability (moisturizing property) to retain or release water according to the humidity in the environment. Without being bound by any theory, the polyol can be combined with hydrophobic fats and oils to allow the fats and oils to be semi-solidified or solidified and retained in granular foods.
- the polyol is not particularly limited, but for example, non-toxic glycol, saccharide, or sugar alcohol, or a combination of two or more thereof can be used.
- non-toxic glycols include glycerin and propylene glycol.
- sugars include sucrose and glucose.
- sugar alcohols include sorbitol, xylitol, and mannitol.
- the polyol is preferably liquid at room temperature (23 ° C.). It is particularly preferred that the polyol contains glycerin.
- Fats and oils are not particularly limited, but vegetable oils, animal fats and oils, processed fats and oils, or combinations of two or more thereof can be used.
- Vegetable oils include, for example, soybean oil, rapeseed oil, palm oil, palm oil, corn oil, cottonseed oil, sesame oil, rice oil, olive oil, red flower oil, peanut oil, grape seed oil, sardine oil, flaxseed oil, camellia oil, evening primrose oil, etc.
- examples include herbal oil and ra oil.
- animal fats and oils include pork fat (lard), beef fat (tallow), chicken fat, and fish oil.
- processed fats and oils include margarine, shortening, medium-chain fatty acid-containing oils, monoglycerides, and diglycerides.
- the food raw material is a main component that determines the flavor and flavor of a granular food, and is generally a mixture containing crystalline and powder raw materials.
- crystals examples include salts, granulated sugar, monosodium glutamate, sodium inosinate, disodium succinate, glucose, and disodium ribonucleotide. It is preferable that the crystals are made into fine particles.
- Powder raw materials generally contain flavor components.
- the flavor component is an element that imparts taste (taste) or aroma (smell) to food.
- flavor components for example, general seasonings such as salt and sugar; fermented seasonings such as soy sauce, vinegar, miso and miso; spices such as garlic, ginger, pepper, laurel, thyme and sage; meat extract, seafood extract, Extracts such as vegetable extracts; acidulants such as citric acid, malic acid, acetic acid, lactic acid; and seasonings such as amino acids, nucleic acids, organic acids other than acidulants, inorganic salts, yeast extracts, protein hydrolysates, nucleic acid degradation products, etc.
- the powder raw material may further contain a spice, a fragrance, a stabilizer (sodium casein, xanthan gum, etc.), an emulsifier, an antioxidant, or a combination of two or more thereof.
- the sum of the angle of repose and the angle of collapse The sum of the angle of repose and the angle of collapse is 87 degrees or less.
- the sum of the angle of repose and the angle of repose of the granular food is preferably 82 degrees or less, and more preferably 80 degrees or less.
- the angle of the foot of the mountain formed by the granular food is the angle of repose, and the mountain is impacted three times.
- the angle of the base is defined as the collapse angle.
- the compressibility of granular foods is 15% or less.
- the compressibility of the granular food is preferably 12% or less, more preferably 10% or less.
- the compressibility is determined according to the following procedure at room temperature (23 ° C.) using a powder property evaluation device. When the outlet of the funnel (outer diameter of 7 mm) is aligned with the height of 38 cm from the upper surface of a cylindrical container with an inner diameter of 40 mm, a height of 80 mm, and a volume of 100 cm 3 , and a granular food of about 120 cm 3 is put into the funnel and dropped.
- the average particle size D50 of the granular food can be 30 ⁇ m to 1600 ⁇ m, 40 ⁇ m to 1500 ⁇ m, or 50 ⁇ m to 1400 ⁇ m.
- the average particle size D50 of the powder or granules is the cumulative volume median diameter determined using the laser diffraction / scattering method.
- the fatty acid ester content of the granular food is preferably 0.2 to 1.6% by mass, more preferably 0.4 to 1.6% by mass, and further preferably 0.8 to 1.2% by mass. ..
- the fatty acid ester content of the granular food is determined according to the fat and oil content of the granular food.
- the fatty acid ester content is preferably in the range of 0.2 to 1.6% by mass, and in the range of fat content of 15 to 20% by mass, the fatty acid ester is used.
- the content of the ester is preferably in the range of 0.8 to 1.6% by mass.
- the content of the polyol in the granular food is preferably 0.5 to 2.2% by mass, more preferably 0.6 to 1.9% by mass, and further preferably 0.7 to 1.6% by mass.
- the content of fats and oils in the granular food is preferably 1 to 20% by mass, more preferably 1 to 19% by mass, still more preferably 1 to 16% by mass, and particularly preferably 1 to 12% by mass. ..
- the fat content varies depending on the food material, the fatty acid ester, and the type of fat.
- the content of the food raw material of the granular food is generally 79 to 99% by mass, preferably 82% by mass to 98.3% by mass, and more preferably 86.5% by mass to 98% by mass.
- the content of the dextrin compound is preferably 10% by mass or less, more preferably 5% by mass or less, and further preferably 1% by mass or less.
- the total content of starch and modified starch is preferably 10% by mass or less, more preferably 5% by mass or less, and further preferably 1% by mass or less.
- the granular food is a mixture containing a fatty acid ester and a food raw material, which is coated with a mixture containing a polyol and an oil and fat.
- the method for producing a granular food according to the first embodiment is selected from the group consisting of (A) a (poly) glycerin fatty acid ester having an average degree of polymerization of glycerin moiety of 1 to 8 and a sucrose fatty acid ester having an HLB of 8 or less.
- a mixture of at least one fatty acid ester and (D) a food material is granulated to form a granulated product, and a polyol dispersed oil containing (B) a polyol and (C) a fat or oil is used as a granulated product.
- Including spraying is included in the group consisting of (A) a (poly) glycerin fatty acid ester having an average degree of polymerization of glycerin moiety of 1 to 8 and a sucrose fatty acid ester having an HLB of 8 or less.
- a mixture of at least one fatty acid ester and (D) a food material is granul
- a mixture can be prepared by mixing the fatty acid ester and the food raw material using a mixing device such as a conical blender, a nouter, or a ribbon mixer. It is also possible to prepare a premix by premixing the components of the food raw material using a mixing device such as a conical blender, a nouter, or a ribbon mixer, and then mix the premix and the fatty acid ester.
- a mixing device such as a conical blender, a nouter, or a ribbon mixer
- the method for forming the granulated product is not particularly limited, and examples thereof include fluidized bed granulation and extrusion granulation.
- Fluidized bed granulation can be preferably used for forming the granulated product.
- a binder for aggregating the powder by liquid cross-linking may be sprayed onto the mixture while suspending the above-mentioned mixture in a powder state.
- the spraying method include top spray, bottom spray, and tangential spray.
- Binders include, for example, water, thickening polysaccharides (guar gum, locust bean gum, xanthan gum, etc.), starch, corn syrup, carboxymethyl cellulose (CMC), and gelatin.
- Thickening polysaccharides, starch, corn syrup, CMC and gelatin are generally sprayed in the form of an aqueous solution.
- a binder By liquid-crosslinking the powder with a binder, the compressibility of the granulated product can be increased. Increasing the compressibility of the granulated material can reduce the amount error in automatic cup filling using the stroke feeder device.
- the amount of the binder used is generally 0.04 part by mass to 0.05 part by mass on the pilot scale and 0.08 part by mass to 0.1 part by mass on the actual machine scale with respect to 100 parts by mass of the total of fatty acid ester and food raw material. Can be.
- the particle size distribution of the granulated product tends to be wide, or the granulated product tends to have a low density. Therefore, after granulation, those having a large particle size may be removed by using a vibrating sieve or the like, or the granulated product may be heated to reduce the water content to increase the compressibility of the granulated product.
- the average particle size D50 of the granulated product is preferably 20 ⁇ m to 1400 ⁇ m, more preferably 30 ⁇ m to 1300 ⁇ m. By setting the average particle size of the granulated product to 20 ⁇ m or more and 1400 ⁇ m or less, the compressibility of the granular food can be further lowered.
- the compressibility of the granulated product is preferably 11% or less, more preferably 8% or less. By setting the compression rate of the granulated product to 11% or less, the compression rate of the granular food can be further lowered.
- the polyol dispersion oil can be prepared using a normal stirrer or a homogenizer.
- a tank with an inner diameter of 476 mm product number SPTL, manufactured by Shiro Sangyo Co., Ltd.
- the stirring blade of the tornado stirrer product name: TORNADO, turbine type T-125, stirring shaft 50 cm, manufactured by AS ONE Co., Ltd. (135 mm in diameter) is placed in the center of the tank so that the gap from the inner wall of the tank to the tip of the stirring blade is 170 mm and the height from the bottom of the tank is 5 to 10 mm, and the mixture is stirred.
- the stirring blade (diameter) of the tornado stirrer (product name: TORNADO, propeller type P-65, stirring shaft 50 cm, manufactured by AS ONE Co., Ltd.) 65 mm) is placed in the center of the beaker so that the gap from the inner wall of the beaker to the tip of the stirring blade is 50 mm and the height from the bottom of the beaker is 2 to 5 mm, and the mixture is stirred.
- the two-layer system of the polyol and the fat and oil becomes a uniform dispersion system by, for example, stirring at a rotation speed of 400 to 450 rpm and a stirring time of 10 to 20 minutes.
- the polyol concentration in the polyol dispersion oil is preferably 7 to 12% by mass, more preferably 8 to 11% by mass, and further preferably 9 to 10% by mass.
- the polyol dispersion oil can be prepared by the following procedure.
- the stirring blade of the tornado stirrer is fixed in the center of the tank at a height of 5 to 10 mm from the bottom of the tank. Mix at a rotation speed of 400 to 450 rpm so as not to form bubbles.
- the polyol dispersion oil may be supplied to the spraying step via a tube-type roller liquid feed metering pump while continuing stirring of the polyol dispersion oil obtained by stirring for 10 to 15 minutes.
- the specific gravity of the polyol dispersion oil is preferably 0.934 to 0.941. It can be said that the higher the specific gravity of the dispersed oil, the more evenly the glycerin is dispersed in the seasoning oil. By adjusting the stirring conditions to increase the specific gravity of the dispersed oil, a large amount of fat and oil can be more effectively contained in the granular soup.
- the preparation of the polyol dispersion oil is started before spraying.
- a tube-type roller liquid feed metering pump to feed the polyol-dispersed oil into the fluidized bed granulator and promptly spray it onto the granulated product.
- the liquid feeding rate can be, for example, 10 mL / min to 20 mL / min.
- Examples of the spraying conditions include a spray air pressure of 0.01 MPa to 0.02 MPa, a damper opening degree of 0.03 MPa to 0.05 MPa, and a nozzle diameter of 7 mm to 8 mm.
- the spraying of the polyol dispersion oil can also be performed by using a conical ribbon mixing and drying device in the same manner as in the fluidized bed granulator.
- the spraying of the polyol dispersion oil onto the granulated product is preferably performed at 55 ° C to 70 ° C, more preferably 60 ° C to 65 ° C.
- the spray temperature By setting the spray temperature to 55 ° C. or higher, the solidification of the fatty acid ester can be suppressed and the formation of the fatty acid ester network can be promoted.
- the granulated product Before spraying, the granulated product may be further dried by maintaining the temperature of the granulated product at 55 ° C. to 70 ° C. for 1 minute to 10 minutes to increase the compressibility of the granulated product.
- the method for producing a granular food according to the second embodiment is (D) granulating a food raw material to form a granulated product, and (A) having an average degree of polymerization of the glycerin moiety of 1 to 8 (poly). Spraying the granulated product with a polyol dispersion oil containing at least one fatty acid ester selected from the group consisting of a glycerin fatty acid ester and a sucrose fatty acid ester having an HLB of 8 or less, (B) a polyol, and (C) a fat or oil. including.
- the food raw material can be prepared by mixing the components of the food raw material using a mixing device such as a conical blender, a nouter, or a ribbon mixer.
- a mixing device such as a conical blender, a nouter, or a ribbon mixer.
- the method for forming the granulated product is not particularly limited, and examples thereof include fluidized bed granulation and extrusion granulation. Fluidized bed granulation can be preferably used for forming the granulated product.
- a binder for aggregating the powder by liquid cross-linking may be sprayed on the food raw material while suspending the powdered food raw material. Examples of the spraying method include top spray, bottom spray, and tangential spray.
- Binders include, for example, water, thickening polysaccharides (guar gum, locust bean gum, xanthan gum, etc.), starch, corn syrup, carboxymethyl cellulose (CMC), and gelatin.
- Thickening polysaccharides, starch, corn syrup, CMC and gelatin are generally sprayed in the form of an aqueous solution.
- a binder By liquid-crosslinking the powder with a binder, the compressibility of the granulated product can be increased. Increasing the compressibility of the granulated material can reduce the amount error in automatic cup filling using the stroke feeder device.
- the amount of the binder used is generally 0.04 part by mass to 0.05 part by mass on the pilot scale and 0.08 part by mass to 0.1 part by mass on the actual machine scale with respect to 100 parts by mass of the total of fatty acid ester and food raw material. Can be.
- the particle size distribution of the granulated product tends to be wide, or the granulated product tends to have a low density. Therefore, after granulation, those having a large particle size may be removed by using a vibrating sieve or the like, or the granulated product may be heated to reduce the water content to increase the compressibility of the granulated product.
- the average particle size D50 of the granulated product is preferably 20 ⁇ m to 1400 ⁇ m, more preferably 30 ⁇ m to 1300 ⁇ m. By setting the average particle size of the granulated product to 20 ⁇ m or more and 1400 ⁇ m or less, the compressibility of the granular food can be further lowered.
- the compressibility of the granulated product is preferably 11% or less, more preferably 8% or less. By setting the compression rate of the granulated product to 11% or less, the compression rate of the granular food can be further lowered.
- the polyol dispersion oil can be prepared using a normal stirrer.
- a tank with an inner diameter of 476 mm product number SPTL, manufactured by Shiro Sangyo Co., Ltd.
- the stirring blade of the tornado stirrer product name: TORNADO, turbine type T-125, stirring shaft 50 cm, manufactured by AS ONE Co., Ltd. (135 mm in diameter) is placed in the center of the tank so that the gap from the inner wall of the tank to the tip of the stirring blade is 170 mm and the height from the bottom of the tank is 5 to 10 mm, and the mixture is stirred.
- the stirring blade (diameter) of the tornado stirrer (product name: TORNADO, propeller type P-65, stirring shaft 50 cm, manufactured by AS ONE Co., Ltd.) 65 mm) is placed in the center of the beaker so that the gap from the inner wall of the beaker to the tip of the stirring blade is 50 mm and the height from the bottom of the beaker is 2 to 5 mm, and the mixture is stirred.
- the fatty acid ester, the polyol, and the fat and oil can be uniformly dispersed by, for example, stirring at a rotation speed of 400 to 450 rpm and a stirring time of 10 to 20 minutes.
- a fatty acid ester may be dissolved in a small amount of fat and oil to prepare a 10 to 50% by mass fat and oil mixture using a water bath or a microwave oven, and then the remaining fat and oil and the polyol may be added to the fat and oil mixture to prepare a polyol dispersion oil.
- the polyol concentration in the polyol dispersion oil is preferably 7 to 12% by mass, more preferably 8 to 11% by mass, and further preferably 9 to 10% by mass.
- the fatty acid ester concentration in the polyol dispersion oil is preferably 2.5 to 10% by mass, more preferably 4 to 6% by mass.
- the fatty acid ester in the polyol dispersion oil helps to maintain the dispersed state of the polyol and the fat and oil which are incompatible with each other.
- the spraying of the polyol dispersed oil can be performed in the same manner as the method for producing a granular food product according to the first embodiment.
- the spraying of the polyol dispersion oil can also be performed by using a conical ribbon mixing and drying device in the same manner as in the fluidized bed granulator.
- the spraying of the polyol dispersion oil onto the granulated product is preferably performed at 55 ° C to 70 ° C, more preferably 60 ° C to 65 ° C.
- the spray temperature By setting the spray temperature to 55 ° C. or higher, the solidification of the fatty acid ester can be suppressed and the formation of the fatty acid ester network can be promoted.
- the granulated product Before spraying, the granulated product may be further dried by maintaining the temperature of the granulated product at 55 ° C. to 70 ° C. for 1 minute to 10 minutes to increase the compressibility of the granulated product.
- the method for producing a granular food according to the third embodiment is selected from the group consisting of (A) a (poly) glycerin fatty acid ester having an average degree of polymerization of the glycerin moiety of 1 to 8 and a sucrose fatty acid ester having an HLB of 8 or less.
- A a (poly) glycerin fatty acid ester having an average degree of polymerization of the glycerin moiety of 1 to 8 and a sucrose fatty acid ester having an HLB of 8 or less.
- the first mixture can be prepared by mixing the fatty acid ester and the food raw material using a mixing device such as a conical blender, a nouter, or a ribbon mixer. It is also possible to prepare a premix by premixing the components of the food raw material using a mixing device such as a conical blender, a nouter, or a ribbon mixer, and then mix the premix and the fatty acid ester.
- a mixing device such as a conical blender, a nouter, or a ribbon mixer.
- the polyol-dispersed oil can be prepared in the same manner as in Production Method 1.
- the polyol dispersion oil may contain at least one additive selected from the group consisting of extracts and pasty seasonings.
- the extract or paste-like seasoning imparts taste, flavor, flavor and the like to the granular food.
- the extract and the paste-like seasoning contained in the polyol dispersed oil can be effectively added to the granular food together with the fat and oil.
- the extract include soy sauce, fish sauce and other soy sauce, pork extract, beef extract, chicken extract and other livestock meat extract, seafood extract, and vegetable extract.
- Examples of the paste-like seasoning include miso, sesame seeds, and curry roux.
- the polyol dispersion oil and the first mixture are mixed to prepare a second mixture.
- the polyol dispersion oil can be placed, for example, in a container provided with a hole having a diameter of 1.0 to 4.0 mm at the bottom, and can be dropped from the container to the first mixture.
- the mixing of the polyol dispersion oil and the first mixture can be performed using a mixing device such as a conical blender, a nouter, a ribbon mixer, and a pin type mixer.
- the mixing device is preferably a conical ribbon mixer or a pin type mixer, and more preferably a pin type mixer.
- the polyol in the polyol dispersed oil is separated from the fat and oil over time. Therefore, it is preferable to mix the polyol dispersion oil with the first mixture immediately after preparation.
- the mixing time is preferably 20 minutes or less, and more preferably 10 minutes or less.
- the method for forming the granulated product from the second mixture is not particularly limited, and examples thereof include fluidized bed granulation and extrusion granulation. Fluidized bed granulation can be preferably used for forming the granulated product.
- a binder for aggregating the powder by liquid cross-linking may be sprayed on the second mixture while suspending the second mixture in a powder state.
- the spraying method include top spray, bottom spray, and tangential spray.
- Binders include, for example, water, thickening polysaccharides (guar gum, locust bean gum, xanthan gum, etc.), starch, corn syrup, carboxymethyl cellulose (CMC), and gelatin. Thickening polysaccharides, starch, corn syrup, CMC and gelatin are generally sprayed in the form of an aqueous solution.
- the binder concentration in the aqueous binder solution is preferably 0.3% by mass to 0.6% by mass.
- the compressibility of the granulated product can be increased. Increasing the compressibility of the granulated material can reduce the amount error in automatic cup filling using the stroke feeder device.
- the amount of the binder used is generally 0.04 part by mass to 0.05 part by mass on the pilot scale and 0.08 part by mass to 0.1 part by mass on the actual machine scale with respect to 100 parts by mass of the total of fatty acid ester and food raw material. Can be.
- the binder is preferably sprayed at 55 ° C. or higher, more preferably 60 ° C. to 65 ° C. By setting the spray temperature to 55 ° C.
- the formation of a network of fatty acid esters can be promoted, and fats and oils can be efficiently absorbed by granular foods.
- the spray temperature By setting the spray temperature to 65 ° C. or lower, it is possible to suppress the volatilization of the flavor in the fat and oil and obtain a granular food having an excellent flavor.
- the average particle size D50 of the granulated product is preferably 20 ⁇ m to 1400 ⁇ m, more preferably 30 ⁇ m to 1300 ⁇ m. By setting the average particle size of the granulated product to 20 ⁇ m or more and 1400 ⁇ m or less, the compressibility of the granular food can be further lowered.
- the compressibility of the granulated product is preferably 11% or less, more preferably 8% or less. By setting the compression rate of the granulated product to 11% or less, the compression rate of the granular food can be further lowered.
- Granular foods can be used for various purposes. Applications for granular foods include, for example, granular soups, sprinkles, and seasonings for other foods (eg, snacks, french fries, etc.). Granular foods can be particularly preferably used as granular soups.
- composition of fatty acid esters Ap, Bp, Cp, Ds, Es, and Fp was analyzed using gel permeation chromatography (GPC) and gas chromatography (GC).
- GPC measurement is performed using a gel permeation chromatograph analyzer (DGU-20A3 / LC20AD / CBM-20A / SIL-20AHT / CTO-20AC / SPD-M20A / RID-10A / FRC-10A, manufactured by Shimadzu Corporation). gone.
- the conditions were as follows.
- Detector Differential Refractometer Detector (RID) (Fatty Acid Ester Ap, Cp, Ds, Es, and Fp), Photodiode Array Detector (PDA) (Fatty Acid Ester Bp) -Column temperature: 40 ° C -Mobile phase: Tetrohydrofuran (THF) ⁇ Flow rate: 1 mL / min ⁇ Standard material: Shodex STANDARD (Type: SM-105, manufactured by Showa Denko KK) -Sample: Tetrahydrofuran (THF) solution, fatty acid ester concentration 1 g / L, membrane filter (PTFE, 0.5 ⁇ m) filtration-Injection amount: 20 ⁇ L
- the GC measurement was performed using a gas chromatograph Agent 7890B GC system (manufactured by Agilent Technologies, Inc.). The conditions were as follows. -Column: DB-23 (manufactured by Agilent Technologies, Inc., ⁇ 0.25 mm x 30 m, film thickness 0.25 ⁇ m) -Detector: Hydrogen flame ionization detector (FID) ⁇ Injection port temperature: 250 ° C ⁇ Detector temperature: 250 °C -Column temperature: 50 ° C (holding for 1 minute) ⁇ temperature rise 10 ° C / min ⁇ 170 ° C ⁇ temperature rise 1.2 ° C / min ⁇ 210 ° C -Sample introduction system: split (1:20) ⁇ Hydrogen gas flow rate: 35 mL / min ⁇ Air flow rate: 300 mL / min ⁇ Nitrogen flow rate (makeup): 20 mL / min ⁇ Helium gas (carrier gas) pressure: 115
- the fatty acid esters Bp, Cp and Fp were determined by using the measurement results of GPC and GC and the molecular weights of glycerol or its polymer and fatty acid.
- the molecular weight of sucrose was used instead of the molecular weight of glycerol or a polymer thereof, and the composition was determined including the esterification rate.
- Table 1 shows the composition and physical property values of the fatty acid ester used in the examples.
- the mass of the granular soup filled in the cylindrical container was loosened to obtain a bulk density a (g / 100 cm 3 ).
- Attach a cap for replenishment to the same cylindrical container drop the granular soup in the same procedure as the measurement of loose bulk density a, tap 10 times to make the granular soup dense, then remove the cap and remove the top surface of the cylindrical container.
- the mass of the granular soup filled in the cylindrical container was solidified to obtain a bulk density b (g / 100 cm 3 ).
- the compression ratio was obtained by the formula: (ba) ⁇ 100 / b.
- the angle of repose and the angle of repose of the granular soup were measured at room temperature (23 ° C.) using a powder characterization device (Powder Tester (registered trademark) PT-X, manufactured by Hosokawa Micron Co., Ltd.).
- the sieve mesh opening was set to 1700 ⁇ m or 4700 ⁇ m (only when the amount of seasoning oil sprayed was 140 mL or more).
- the granular soup was dropped onto a disk having a diameter of 8 cm through a funnel having an outlet height of 12 cm and an outlet inner diameter of 7 mm.
- the angle of the skirt of the mountain formed by the granular soup was defined as the angle of repose, and the angle of the skirt after the mountain was impacted three times was defined as the collapse angle.
- the value obtained by subtracting the collapse angle from the angle of repose was taken as the difference angle.
- Tapping was performed with a stroke length of 18 mm (standard) and a tapping speed of 60 times / minute.
- Example 1 Granular soup was prepared by the following procedure.
- the premix was put into a plate of a fluidized bed coating device (flow coater, manufactured by Okawara Seisakusho Co., Ltd.). Set the intake (supply) temperature to 60 ° C, the damper opening to 0.03 MPa, and the spray air pressure to 0.18 MPa, and while floating the premix, thickeners (guar gum, Orno SY-1, Organo Food Tech Co., Ltd.) The powder was liquid-crosslinked by spraying a 0.3% by mass aqueous solution (manufactured by the company) onto the premix from a nozzle to form a granulated product.
- a fluidized bed coating device flow coater, manufactured by Okawara Seisakusho Co., Ltd.
- the granulated product contained 0.04 to 0.05 parts by mass of a thickener (solid content) with respect to 100 parts by mass of the premix. Then, the intake (supply) temperature was set to 70 ° C., the granulated product was dried for 4 to 6 minutes, and cooled to room temperature. After cooling, a sieve (TESTING SIEVE (opening 2 mm, wire diameter 0.9 mm), manufactured by Tokyo Screen Co., Ltd.) was used to remove granules having a large particle size.
- TESTING SIEVE opening 2 mm, wire diameter 0.9 mm
- the obtained granulated product is put into a conical ribbon mixing / drying device (Ribocone RM-10D, manufactured by Okawara Seisakusho Co., Ltd.), the temperature is set to 60 to 65 ° C., and the temperature is set to 60 to 65 ° C. for 10 minutes.
- the compressibility of the granulated product was lowered by further removing water by stirring.
- the stirring was performed at a rotation speed of 400 to 450 rpm for 10 minutes or more by fixing the stirring blade at a height of 5 to 10 mm from the bottom of the tank at the center of the tank and preventing bubbles from forming. Then, the polyol dispersion oil was sprayed onto the granulated product within 20 minutes (within 5 minutes at the earliest) after the polyol dispersion oil was prepared using a tube-type roller liquid feed metering pump.
- the liquid feeding rate was 12 mL / min (volume 10)
- the intake air temperature was 60 ° C.
- the damper opening was 0.03 to 0.05 MPa
- the spray air pressure was 0.01 to 0.02 MPa. Since glycerin and fats and oils are not compatible with each other, the polyol in the polyol-dispersed oil separates from the fats and oils over time, so stirring was continued until the end of spraying.
- Comparative Example 1 Granular soup was prepared by the same procedure as in Example 1 except that fatty acid ester and glycerin were not used.
- Comparative Example 2 Granular soup was prepared by the same procedure as in Example 1 except that the fatty acid ester was not used.
- Example 2 to Example 5 and Comparative Example 3 to Comparative Example 5 Granular soup was prepared by the same procedure as in Example 1 except that the fatty acid ester was changed as shown in Table 2.
- Table 2 shows the details and characteristics of the granular soups of Examples 1 to 5 and Comparative Examples 1 to 5.
- Comparative Examples 3 to 5 are decaglycerin fatty acid esters having different fatty acid carbon atoms (Fp: behenic acid, melting point 75 ° C., HLB3, S-28D: stearic acid, melting point 50 ° C., HLB9, M-10D. : Myristic acid, melting point 22 ° C, HLB15).
- Fp behenic acid
- S-28D stearic acid
- M-10D Myristic acid, melting point 22 ° C, HLB15
- Comparative Example 4 (S-28D) and Comparative Example 5 (M-10D) having HLB 9 or higher the moisture-proof property of the granular soup was extremely poor, and the granular soup melted.
- Comparative Example 3 (Fp) the moisture resistance was good, but the Carr index was not different from that of Comparative Example 1 (Carr index 68).
- Example 6 to Example 27, and Comparative Example 10 Using the fatty acid ester shown in Table 3, a granular soup was prepared by the same procedure as in Example 1 except that the sprayed amount of the polyol dispersion oil was as shown in Table 3.
- Comparative Example 6 to Comparative Example 9 Granular soup was prepared using the fatty acid esters shown in Table 3 in the same procedure as in Example 1 except that the polyol dispersion oil was not sprayed.
- Table 3 shows the details and characteristics of the granular soups of Examples 6 to 27 and Comparative Examples 6 to 10.
- Example 8 (Ap: a mixture of monoglycerin behenic acid ester and octaglycerin stearate ester), Example 13 (Bp: monoglycerin stearate ester, pentaglycerin luminic acid ester, And pentaglycerin stearate ester), and Example 20 (Cp: monoglycerin stearate ester and diglycerin stearate ester mixture) showed good results. Even when a large amount of the polyol dispersion oil was sprayed at 15.8% by mass, Example 10 (Ap) and Example 15 (Bp) showed good results.
- Example 28-Example 35 A granular soup was prepared by the same procedure as in Example 1 except that the blending amount of the fatty acid ester was as shown in Table 4.
- Comparative Example 11 to Comparative Example 18 Granular soup was prepared in the same procedure as in Examples 28 to 35 except that the polyol dispersion oil was not sprayed.
- Table 4 shows the details and characteristics of the granular soups of Examples 28 to 35 and Comparative Examples 11 to 18.
- Granular soup containing 0.2-1.6% by mass of fatty acid ester Ap is filled in a cup via a stroke feeder even when 7.7% by mass of polyol dispersion oil is sprayed (equivalent to 7.0% by mass of seasoning oil). There is no problem with the characteristics.
- Amount of glycerin compounded The relationship between the amount of glycerin compounded and the amount of dispersed oil sprayed and the characteristics of the granular soup was investigated.
- Examples 36 to 45 and Comparative Examples 19 to 21 A granular soup was prepared by the same procedure as in Example 1 except that the food material was changed to S2 (soy sauce-based powder soup) rich in powder material and the glycerin concentration and spray amount in the polyol dispersion oil were as shown in Table 5. ..
- Table 5 shows the details and characteristics of the granular soups of Examples 36 to 45 and Comparative Examples 19 to 21.
- the blending amount of the fatty acid ester Ap was fixed to 0.7% by mass or 0.82% by mass, and the sprayed amount of the polyol dispersion oil was changed from 7.7% by mass to 15.8% by mass to 21.0% by mass in Table 4. The amount was increased to adjust the glycerin concentration in the polyol dispersion oil to 7.4% by mass to 10.4% by mass.
- Example 38 Carr index 79.5
- Example 41 Carr index 80.5
- Example 44 Carr index 76.3
- 18.0% by mass of the polyol dispersion oil was sprayed, particularly good results were obtained in Example 45 (fatty acid ester Ap: 0.82% by mass, glycerin concentration: 10.4% by mass, Carr index 77.5). ..
- Amount of glycerin compounded and rotation speed during stirring The change in the specific gravity of the polyol dispersion oil when the rotation speed during stirring was changed was investigated.
- the specific gravity of glycerin is 1.2 to 1.3
- the specific density of seasoning oil is 0.90 to 0.92.
- Glycerin and seasoning oil are incompatible with each other due to the difference in polarity and the above-mentioned specific gravity difference, and glycerin in the polyol dispersion oil separates from the seasoning oil over time. Therefore, it is desirable to uniformly disperse glycerin in the seasoning oil.
- Example 46-Example 54 The food material was changed to M1 (miso-based powdered soup), the amount of fatty acid ester Ap was fixed at 0.84% by mass, and the number of rotations during stirring, the concentration of glycerin in the polyol dispersion oil, and the amount sprayed were shown in Table 6.
- Granular soup was prepared in the same procedure as in Example 1 except as described above.
- As the polyol dispersion oil a 3L glass beaker (manufactured by AGC Techno Glass Co., Ltd.) having an inner diameter of 165 mm was used, and a stirring blade (product name: TORNADO, propeller type P-65 type, stirring shaft 50 cm, manufactured by AS ONE Co., Ltd.) was used.
- a diameter of 65 mm was arranged in the center of the beaker so that the gap from the inner wall of the beaker to the tip of the stirring blade was 50 mm and the height from the bottom of the beaker was 2 to 5 mm, and the mixture was stirred.
- Comparative Example 22 Granular soup was prepared in the same procedure as in Example 46 except that the polyol dispersion oil was not sprayed.
- Table 6 shows the details and characteristics of the granular soups of Examples 46 to 54 and Comparative Example 22.
- Table 6 shows the specific gravity of the polyol dispersion oil after fixing the glycerin concentration in the polyol dispersion oil to 9.5% by mass or 11.5% by mass and stirring at a rotation speed of 300 rpm, 400 rpm, or 450 rpm for 10 minutes. And the properties of the granular soup are shown.
- Comparative Example 23 to Comparative Example 28 A granular soup was prepared by the same procedure as in Example 1 except that no fatty acid ester and glycerin were used and the spray amount was as shown in Table 7.
- Comparative Example 29 to Comparative Example 33 A granular soup was prepared by the same procedure as in Example 1 except that no fatty acid ester was used and the spray amount was as shown in Table 7.
- Example 55-Example 60 A granular soup was prepared by the same procedure as in Example 1 except that the spraying amount was as shown in Table 7.
- Table 7 shows the details and characteristics of the granular soups of Examples 55 to 60 and Comparative Examples 23 to 33.
- glycerin is thought to improve the liquidity index, for example, by solidifying fats and oils.
- the fatty acid ester Ap is considered to form a gel or a solid substance by, for example, forming a network structure in the coexistence of fats and oils and incorporating the fats and oils into the network structure. It is considered that the above two effects act synergistically to impart high fluidity suitable for container filling to the granular soup containing a high concentration of fats and oils.
- Example 61 A granular soup was prepared by the same procedure as in Example 1 except that M1 (miso-based powdered soup) was used as a food material and glycerin was blended in miso-based seasoning oil as fat and oil as shown in Table 8.
- Example 62-Example 64 Granular soup was prepared by the same procedure as in Example 1 except that M1 (miso-based powdered soup) was used as a food material and glycerin and fatty acid ester Bp were blended in miso-based seasoning oil as fats and oils as shown in Table 8. Prepared.
- Comparative Example 34 M1 (miso-based powdered soup) was used as a food raw material, and a granular soup was prepared by the same procedure as in Example 1 except that the polyol dispersion oil was not sprayed.
- Table 8 shows the details and characteristics of the granular soups of Examples 61 to 64 and Comparative Example 34.
- Example 65-Example 76 and Comparative Example 35-Comparative Example 36 Change the food material to C1 (salt powder soup) or K1 (curry powder soup), change the seasoning oil to the corresponding salt seasoning oil or curry seasoning oil, and spray the polyol dispersion oil in Table 9 A granular soup was prepared in the same procedure as in Example 1 except as described above.
- Table 9 shows the details and characteristics of the granular soups of Examples 65 to 76 and Comparative Examples 35 to 36.
- the granular soups of the following examples were evaluated. 13.5% by mass sprayed product of polyol dispersion oil of S1 (soy sauce powder soup) (Example 9) 13.5% by mass sprayed product of polyol dispersion oil of S1 (soy sauce powder soup) (Example 14) -S2 (soy sauce-based powdered soup) polyol dispersed oil 15.8% by mass sprayed product (Example 41) 13.5% by mass sprayed product of M1 (miso-based powder soup) polyol dispersion oil (Example 54) 15.8% by mass sprayed product of C1 (salt powder soup) polyol dispersion oil (Example 71) 15.8% by mass sprayed product of K1 (curry powder soup) polyol dispersion oil (Example 75)
- the noodles After putting 60 g of noodles and 20 g of granular soup in a vertical cup and sealing with a lid, the noodles were left in a constant temperature and high humidity (temperature 33 ° C., humidity 70%) environment for 3 weeks. The lid was opened, and the oil droplets and flavor 3 minutes after the addition of hot water were evaluated by 5 soup managers. As a control, the seasoning oil (4 g) corresponding to the food raw material (product) was added.
- oil droplets For oil droplets, the standard was whether or not oil droplets with a diameter of about 1 to 2 mm floated in the same manner as the control. The flavor was based on whether or not the flavor was equivalent to that of the food raw material (product). Regarding oil droplets and flavor, if 5 people judge it to be good, it is “excellent”, if 4 people judge it to be good, it is “good”, if 3 people judge it to be good, it is "OK”, and otherwise it is “impossible”. It was judged. Regarding the overall evaluation, when both the oil droplets and the flavor are "good” or higher and one of them is “excellent”, it is “excellent”, and when both the oil droplets and the flavor are “good”, it is “good”.
- Table 10 shows the details of crystals, powder raw materials, dextrin compounds, starches (starch and modified starch), and fatty acid esters contained in the granular soup, the amount of the polyol dispersion oil sprayed, and the evaluation results.
- the fatty acid ester Ap-containing granular soup was excellent in both oil droplet formation and flavor retention.
- the granular soup containing fatty acid ester Bp had good oil droplet formation, but weak flavor retention.
- the granular soup K1 (curry-based powdered soup) had "good” oil droplet formation after hot water injection. This is because the starch content (9.6% by mass) of the granular soup K1 is large, and the starch contains 69.8% by mass of oxidized starch (enhancing moisture resistance) and 30.2% by mass of modified starch (thickener). This is because the oil droplets were difficult to float because they contained the starch. Therefore, it can be said that the oil droplet formation "good” of the granular soup K1 is comparable to the oil droplet formation "excellent” of other granular soups.
- the content of the dextrin compound in the granular soup was 0.5% by mass or less, and the total content of starch and modified starch was 10% by mass or less.
- Example 1 Manufacturing Method 3-Conical Ribbon Mixing and Drying Equipment
- the manufacturing procedure (premix preparation, fluidized bed granulation, polyol dispersion oil spraying) of Example 1 corresponds to manufacturing method 1.
- the relationship between the characteristics of the state soup was investigated.
- Example 77 Granular soup was prepared by the following procedure.
- ⁇ Polycarbonate dispersion oil ⁇ (C) Add glycerin as a polyol (B) to soy sauce-based seasoning oil as fat and oil, and use a tornado stirrer (product name: TORNADO, turbine type T-125, stirring shaft 50 cm, manufactured by AS ONE Co., Ltd.) to rotate the number of revolutions.
- a polyol dispersion oil (glycerin concentration 9 to 10% by mass) was prepared by stirring at 400 to 450 rpm and a stirring time of 10 minutes. The stirring was performed at a rotation speed of 400 to 450 rpm for 10 minutes or more by fixing the stirring blade at a height of 5 to 10 mm from the bottom of the tank at the center of the tank and preventing bubbles from forming.
- the first mixture was put into a conical ribbon mixing and drying device (Ribbon RM-10D, manufactured by Okawara Seisakusho Co., Ltd.) and stirred at a frequency of 70 Hz.
- the polyol dispersion oil is placed in a container having a hole with a diameter of 1.0 to 4.0 mm at the bottom, and is added dropwise to the first mixture for 2.5 minutes to mix, and 5 minutes after the start of the addition.
- a second mixture was prepared by removing the mixture from the conical ribbon mixing and drying device. The content of the polyol dispersion oil in the second mixture was 15.5% by mass.
- the second mixture was obtained as a soft granule due to the incorporation of the powdered material into the particles of glycerin in the polyol dispersion oil.
- the second mixture was sieved through a 16 mesh (opening 0.9-1.0 mm) to promote floating in the fluidized bed granulation in the next step and to suppress blocking between the particles.
- the second mixture was put into a plate of a fluidized bed coating device (flow coater, manufactured by Okawara Seisakusho Co., Ltd.).
- the intake (supply) temperature was set to 80 to 95 ° C
- the damper opening was set to 0.2 to 0.4 MPa
- the spray air pressure was set to 0.18 MPa
- the exhaust temperature reached 55 ° C while suspending the second mixture.
- the powder is liquid-crosslinked (or coated) by spraying a 0.3% by mass aqueous solution of a thickener (guar gum, Orno SY-1, manufactured by Organo Food Tech Co., Ltd.) from a nozzle, and dried for 4 to 6 minutes.
- a thickener guar gum, Orno SY-1, manufactured by Organo Food Tech Co., Ltd.
- a sieve (TESTING SIEVE (opening 2 mm, wire diameter 0.9 mm), manufactured by Tokyo Screen Co., Ltd.) was used to remove granules having a large particle size.
- Comparative Example 37 Granular soup was prepared by the same procedure as in Example 77 except that no fatty acid ester was used.
- Examples 78 to 81 and Comparative Example 38 Granular soup was prepared by the same procedure as in Example 77 except that the fatty acid ester was changed as shown in Table 11.
- Table 11 shows the details and characteristics of the granular soups of Examples 77 to 81 and Comparative Examples 37 to 38.
- the work efficiency could be improved and the characteristics of the obtained granular soup could be improved. Further, according to the manufacturing method 3, contamination by the polyol dispersion oil such as the piping tube, the perforated plate, and the bag filter, and cleaning of these parts after the work are avoided due to the spraying of the polyol dispersion oil in the manufacturing method 1. We were able to.
- Production Method 3-Pin Type Mixer In Production Method 3, the relationship between the workability when the pin type mixer was used for the preparation of the second mixture and the characteristics of the obtained granular soup was investigated.
- Example 82-Example 86 A granular soup was prepared by the same procedure as in Example 77 except that the food material was changed to C1 (shio-based powdered soup) and a pin-type mixer was used to prepare the second mixture. Specifically, the mixing using the pin type mixer was as follows.
- ⁇ Pin type mixer mixing The first mixture was put into a pin type mixer (mixer / wave device manufactured by Yoda Menki Seisakusho, (model) type 5, (manufacturing) September 2004, product number 05) and stirred at a rotation speed of 70 rpm. Immediately after the preparation of the polyol dispersion oil, the polyol dispersion oil is placed in a container having a hole with a diameter of 1.0 to 4.0 mm at the bottom, and is added dropwise to the first mixture for 2.5 minutes to mix, and 5 minutes after the start of the addition. A second mixture was prepared by removing the mixture from the conical ribbon mixing and drying device.
- the second mixture was obtained as a soft granule due to the incorporation of the powdered material into the particles of glycerin in the polyol dispersion oil.
- the second mixture was sieved through a 16 mesh (opening 0.9-1.0 mm) to promote floating in the fluidized bed granulation in the next step and to suppress blocking between the particles.
- Table 13 shows the details and characteristics of the granular soups of Examples 82 to 86.
- the pin type mixer is equipped with a stirring rod extending along the central axis of a horizontally long stirring tank with a shallow bottom, and the stirring rod is provided with a plurality of pins extending in eight directions from the central axis.
- the pin type mixer was a simple mixing device, it was possible to obtain a second mixture that was uniformly mixed. Further, since the discharge port of the pin type mixer is wide, the discharge of the second mixture is easy, and the work leading to the granulation of the fluidized bed in the next step can be smoothly carried out.
- the compression rate was increased by increasing the pressure scale of the rotary pump from 2.0 to 4.5 (increasing the delivery pressure) by comparing Example 82 and Example 83. , The sum of the angle of repose and the angle of collapse, and the Carr index were all improved.
- the spray amount of the thickener aqueous solution was about 80 mL, whereas in the case of fluidized bed granulation of the second mixture.
- the spray amount of the thickener aqueous solution was as small as 35 mL. The reason is that since glycerin, which is water-soluble, is present in the second mixture, it is conceivable that the aqueous thickener solution adheres more easily to the second mixture.
- Example 87-Example 96 A polyol dispersion oil containing M1 (miso-based powdered soup) as a food ingredient, miso-based seasoning oil, sesame seeds (examples 91 to 93 only), and miso and pork extract (examples 94 to 96 only).
- a granular soup was prepared in the same procedure as in Example 82, except that
- the polyol dispersion oil was prepared by the following procedure.
- (C) Glycerin as a polyol (B) is added to a mixture containing miso-based seasoning oil and sesame seeds (Examples 91 to 93 only) as fats and oils, and miso and pork extract are further added (Examples 94 to 96). Only), using a tornado stirrer (product name: TORNADO, turbine type T-125, stirring shaft 50 cm, manufactured by AS ONE Co., Ltd.), stir at a rotation speed of 400 to 450 rpm and a stirring time of 10 minutes, and stir the polyol dispersion oil (glycerin). Concentration 9-10% by mass) was prepared. The stirring was performed at a rotation speed of 400 to 450 rpm for 10 minutes or more by fixing the stirring blade at a height of 5 to 10 mm from the bottom of the tank at the center of the tank and preventing bubbles from forming.
- Examples 91 to 93 of Table 14 half the amount of paste-like sesame seeds was regarded as oil content, and the mass% of fats and oils was calculated.
- Examples 94 to 96 of Table 15 miso (water content 40% by mass) and pork extract were mixed, and then the polyol dispersion oil was heated to 80 ° C. in a water bath and then mixed with the first mixture.
- the amount of salt in the polyol dispersed oil (90 g) was 8% by mass or more, and the amount of alcohol was 2.5% by mass or more.
- a particularly high Carr index was obtained in Examples 91 and 92 as compared with Examples 87 to 90. This is because, as in Examples 91 and 92, by using a large amount of sesame seeds, solid components (such as ash) other than sesame oil assist in the uniform dispersion of glycerin in the polyol dispersion oil, and glycerin and fats and oils are used. It is considered that the reason is that the separation with time was suppressed, and as a result, the first mixture and the polyol dispersed oil were more uniformly mixed.
- an extract such as sesame seeds, miso, pork extract and a paste-like seasoning are provided together with a granular soup (one portion). be able to.
- Example 97-Example 99 Granules in the same procedure as in Example 82, except that the food ingredient was changed to K1 (curry powder soup) and a polyol dispersion oil containing curry seasoning oil and curry roux (dissolved uniformly using a water bath) was used. A water bath was prepared.
- the polyol dispersion oil was prepared by the following procedure.
- a polyol dispersion oil (glycerin concentration 3 to 5% by mass) was prepared by stirring in a boiling water at 60 to 90 ° C. at a rotation speed of 400 to 450 rpm and a stirring time of 10 minutes. The stirring was performed at a rotation speed of 400 to 450 rpm for 10 minutes or more by fixing the stirring blade at a height of 5 to 10 mm from the bottom of the tank at the center of the tank and preventing bubbles from forming.
- Table 16 shows the details and characteristics of the granular soups of Examples 97 to 99.
- the curry roux in the polyol dispersion oil had a high concentration of 65% by mass.
- the fat and oil contained in curry roux is not included in the mass% of the fat and oil.
- a high-viscosity paste-like seasoning such as curry roux can be provided integrally with the granular soup (one portion).
- the granular foods of the present disclosure contain oils and fats in high concentrations and, if desired, extracts or paste-like seasonings, and have high fluidity suitable for filling in containers, and when hot water is poured, they have high fluidity. Since it can form oil droplets of oil and fat, it can be suitably used for, for example, granular soup. Granular soup realizes low environmental load by reducing individual packaging of seasoning oil and extract or paste-like seasoning, reduces manufacturing cost by reducing additional packaging materials and man-hours, and simply pouring hot water. The oil droplets and flavor of the seasoning oil can be reproduced.
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Abstract
Description
[1]
(A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、
(B)ポリオールと、
(C)油脂と、
(D)食品原料と
を含む顆粒状食品であって、安息角と崩壊角の和が87度以下であり、圧縮率が15%以下である、顆粒状食品。
[2]
前記安息角と崩壊角の和が82度以下であり、圧縮率が12%以下である、[1]に記載の顆粒状食品。
[3]
前記(ポリ)グリセリン脂肪酸エステルの脂肪酸部分の炭素原子数が16~22である、[1]又は[2]のいずれかに記載の顆粒状食品。
[4]
前記(ポリ)グリセリン脂肪酸エステルが、モノグリセリン脂肪酸エステルとポリグリセリン脂肪酸エステルとの混合物を含む、[1]~[3]のいずれかに記載の顆粒状食品。
[5]
前記ショ糖脂肪酸エステルの脂肪酸部分の炭素原子数が16~22である、[1]~[4]のいずれかに記載の顆粒状食品。
[6]
前記ショ糖脂肪酸エステルが、ショ糖パルミチン酸エステル及びショ糖ステアリン酸エステルからなる群より選ばれる少なくとも1つを含む、[1]~[5]のいずれかに記載の顆粒状食品。
[7]
前記ポリオールがグリセリンを含む、[1]~[6]のいずれかに記載の顆粒状食品。
[8]
前記脂肪酸エステルの含有量が0.2質量%~1.6質量%である、[1]~[7]のいずれかに記載の顆粒状食品。
[9]
前記油脂の含有量が1質量%~20質量%である、[1]~[8]のいずれかに記載の顆粒状食品。
[10]
デキストリン化合物の含有量が10質量%以下である、[1]~[9]のいずれかに記載の顆粒状食品。
[11]
澱粉及び加工澱粉の合計含有量が10質量%以下である、[1]~[10]のいずれかに記載の顆粒状食品。
[12]
前記脂肪酸エステルの融点が50℃以上である、[1]~[11]のいずれかに記載の顆粒状食品。
[13]
前記脂肪酸エステル及び前記食品原料を含む混合物が、前記ポリオール及び前記油脂を含む混合物で被覆されている、[1]~[12]のいずれかに記載の顆粒状食品。
[14]
前記顆粒状食品が顆粒状スープである、[1]~[13]のいずれかに記載の顆粒状食品。
[15]
(A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(D)食品原料との混合物を造粒して造粒物を形成すること、及び
(B)ポリオール及び(C)油脂を含むポリオール分散油を前記造粒物に吹き付けること、
を含む顆粒状食品の製造方法。
[16]
(D)食品原料を造粒して造粒物を形成すること、並びに
(A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(B)ポリオールと、(C)油脂とを含むポリオール分散油を前記造粒物に吹き付けること、
を含む顆粒状食品の製造方法。
[17]
(A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(D)食品原料との第1混合物を調製すること、
(B)ポリオール及び(C)油脂を含むポリオール分散油と、前記第1混合物との第2混合物を調製すること、及び
前記第2混合物を造粒して造粒物を形成すること、
を含む顆粒状食品の製造方法。
[18]
前記ポリオール分散油が、エキス及びペースト状調味料からなる群より選ばれる少なくとも1つの添加物を更に含む、[17]に記載の顆粒状食品の製造方法。
一実施態様の顆粒状食品は、(A)脂肪酸エステルと、(B)ポリオールと、(C)油脂と、(D)食品原料とを含む。
脂肪酸エステルは、グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つである。いかなる理論に拘束される訳ではないが、脂肪酸エステルは、液体又は半固体の油脂の共存下でネットワーク構造を形成して、そのネットワーク構造の内部にその液体又は半固体の油脂を取り込むことにより、ゲル又は固形物を形成させると考えられる。このことは、ゲル又は固形物中で油脂は粗乳化されているともいえる。これにより、顆粒状食品の油脂の含有量を高めつつ、油脂の滲み出しを抑制して顆粒状食品に高い流動性を付与することができる。また、脂肪酸エステルのネットワーク構造は、例えば90℃~100℃の熱水中で崩壊して、粗乳化された比較的大きい油脂の塊を外部に放出する。これにより、顆粒状食品に熱水を注加したときに油脂の油滴を形成することができる。
(ポリ)グリセリン脂肪酸エステルは、脂肪酸とグリセリン又はグリセリンの縮合物(ポリグリセリン)とのエステルである。グリセリン部分の平均重合度は1~8である。(ポリ)グリセリン脂肪酸エステルは、完全にエステル化されていてもよく、部分エステル化されていてもよい。(ポリ)グリセリン脂肪酸エステルの脂肪酸部分は、飽和脂肪酸であってもよく、不飽和脂肪酸であってもよい。(ポリ)グリセリン脂肪酸エステルの脂肪酸部分は、飽和脂肪酸であることが好ましい。
HLB=20×(1-SV/NV)
SV:(ポリ)グリセリン脂肪酸エステル又はショ糖脂肪酸エステルのけん化値
NV:脂肪酸の中和価
ショ糖脂肪酸エステルは、脂肪酸とショ糖とのエステルである。ショ糖脂肪酸エステルのHLBは8以下である。ショ糖脂肪酸エステルは、完全にエステル化されていてもよく、部分エステル化されていてもよい。ショ糖脂肪酸エステルの脂肪酸部分は、飽和脂肪酸であってもよく、不飽和脂肪酸であってもよい。ショ糖脂肪酸エステルの脂肪酸部分は、飽和脂肪酸であることが好ましい。
ポリオールは複数のアルコール性水酸基を有する化合物であり、環境中の湿度に応じて水分を保持又は放出する能力(保湿性)を有する。いかなる理論に拘束される訳ではないが、ポリオールを疎水性の油脂と組み合わせることで、油脂を半固体化又は固体化させて、顆粒状食品に保持させることができる。
油脂としては、特に限定されないが、植物油、動物油脂、若しくは加工油脂、又はこれらの2種以上の組み合わせを使用することができる。植物油としては、例えば、大豆油、なたね油、パーム油、ヤシ油、コーン油、綿実油、ごま油、米油、オリーブ油、紅花油、落花生油、グレープシード油、しそ油、亜麻仁油、椿油、月見草油、ハーブ油、及びラー油が挙げられる。動物油脂としては、例えば、豚脂(ラード)、牛脂(ヘット)、鶏脂、及び魚油が挙げられる。加工油脂としては、例えば、マーガリン、ショートニング、中鎖脂肪酸含有油、モノグリセリド、及びジグリセリドが挙げられる。
食品原料は、顆粒状食品の風味及び香味を決定する主成分であり、一般に、結晶物及び粉末原料を含む混合物である。
顆粒状食品の安息角と崩壊角の和は87度以下である。顆粒状食品の安息角と崩壊角の和は82度以下であることが好ましく、80度以下であることがより好ましい。安息角と崩壊角の和を87度以下に制御することにより、容器への充填に適した流動性を顆粒状食品に付与することができる。安息角及び崩壊角は、粉体特性評価装置を用いて、室温(23℃)にて以下の手順に従って決定される。直径8cmの円盤の上に出口高さ12cm、出口内径7mmの漏斗を通して顆粒状食品を落下させ、顆粒状食品が形成した山の裾野の角度を安息角、山に衝撃を3回与えた後の裾野の角度を崩壊角と定義する。
顆粒状食品の圧縮率は15%以下である。顆粒状食品の圧縮率は12%以下であることが好ましく、10%以下であることがより好ましい。圧縮率を15%以下に制御することにより、顆粒状食品の充填量の制御を精密に行うことができる。圧縮率は、粉体特性評価装置を用いて、室温(23℃)にて以下の手順に従って決定される。内径40mm、高さ80mm、容積100cm3の円筒容器の上面から38cmの高さに漏斗の出口(出口内径7mm)を合わせて、約120cm3の顆粒状食品を漏斗に入れて落下させたときに円筒容器に充填された顆粒状食品の質量をゆるめ嵩密度a(g/100cm3)とし、同じ円筒容器に継ぎ足し用のキャップを取り付け、ゆるめ嵩密度aの測定と同様の手順で顆粒状食品を落下させ、10回タッピングして顆粒状スープを密にし、その後キャップを外し、円筒容器の上面から突出した余剰の顆粒状食品を掻き取った後に円筒容器に充填されていた顆粒状スープの質量を固め嵩密度b(g/100cm3)として、式:(b-a)×100/bにより得られる値を圧縮率と定義する。
第1実施態様の顆粒状食品の製造方法は、(A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(D)食品原料との混合物を造粒して造粒物を形成すること、及び(B)ポリオールと(C)油脂とを含むポリオール分散油を造粒物に吹き付けることを含む。
脂肪酸エステルと、食品原料とを、コニカルブレンダー、ナウター、リボンミキサーなどの混合装置を用いて混合することによって、混合物を調製することができる。食品原料の成分をコニカルブレンダー、ナウター、リボンミキサーなどの混合装置を用いて予備混合してプレミックスを調製し、その後、プレミックスと脂肪酸エステルとを混合することもできる。
次に、得られた造粒物に、ポリオールと油脂とを含むポリオール分散油を吹き付ける。
第2実施態様の顆粒状食品の製造方法は、(D)食品原料を造粒して造粒物を形成すること、並びに(A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(B)ポリオールと、(C)油脂とを含むポリオール分散油を造粒物に吹き付けることを含む。
食品原料の成分を、コニカルブレンダー、ナウター、リボンミキサーなどの混合装置を用いて混合することによって、食品原料を調製することができる。
次に、得られた造粒物に、脂肪酸エステルとポリオールと油脂とを含むポリオール分散油を吹き付ける。
第3実施態様の顆粒状食品の製造方法は、(A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(D)食品原料との第1混合物を調製すること、(B)ポリオール及び(C)油脂を含むポリオール分散油と、第1混合物との第2混合物を調製すること、及び第2混合物を造粒して造粒物を形成することを含む。
脂肪酸エステルと、食品原料とを、コニカルブレンダー、ナウター、リボンミキサーなどの混合装置を用いて混合することによって、第1混合物を調製することができる。食品原料の成分をコニカルブレンダー、ナウター、リボンミキサーなどの混合装置を用いて予備混合してプレミックスを調製し、その後、プレミックスと脂肪酸エステルとを混合することもできる。
ポリオール分散油の調製は、製造方法1と同様にして行うことができる。
第2混合物から造粒物を形成する方法は、特に限定されないが、例えば、流動層造粒、及び押出造粒が挙げられる。造粒物の形成には、流動層造粒を好適に使用することができる。
顆粒状食品は、様々な用途に使用することができる。顆粒状食品の用途として、例えば、顆粒状スープ、ふりかけ、及び他の食品(例えばスナック菓子、フライドポテトなど)の調味料が挙げられる。顆粒状食品は、顆粒状スープとして特に好適に使用することができる。
本実施例で使用した原料は以下のとおりである。
・脂肪酸エステルAp(モノグリセリンベヘン酸エステル及びオクタグリセリンステアリン酸エステルの混合物)
・脂肪酸エステルBp(モノグリセリンステアリン酸エステル、ペンタグリセリンパルミチン酸エステル、及びペンタグリセリンステアリン酸エステルの混合物)
・脂肪酸エステルCp(モノグリセリンステアリン酸エステル及びジグリセリンステアリン酸エステルの混合物)
・脂肪酸エステルDs(ショ糖ステアリン酸エステル)
・脂肪酸エステルEs(ショ糖パルミチン酸エステル)
・脂肪酸エステルFp(デカグリセリンベヘン酸エステル)
・S-28D(デカグリセリンステアリン酸エステル、三菱ケミカルフーズ株式会社製)
・M-10D(デカグリセリンミリスチン酸エステル、三菱ケミカルフーズ株式会社製)
・グリセリン(食品添加物グリセリン、花王株式会社製)
・醤油系調味油(米サラダ油:83.8質量%、香料・調味オイル:16.2質量%)
・味噌系調味油(ラード、米サラダ油及びラー油の合計:81.1質量%、香料・調味オイル:18.9質量%)
・塩系調味油(ごま油:91.7質量%、香料・調味オイル:8.3質量%)
・カレー系調味油(ラード:96.1質量%、香料・調味オイル:3.9質量%)
・S1(醤油系粉末スープ)(結晶物:41.6質量%、粉末原料:58.4質量%)
・S2(醤油系粉末スープ)(結晶物:32.2質量%、粉末原料:67.8質量%)
・M1(味噌系粉末スープ)(結晶物:49.4質量%、粉末原料:50.6質量%)
・C1(塩系粉末スープ)(結晶物:46.9質量%、粉末原料:53.1質量%)
・K1(カレー系粉末スープ)(結晶物:35.8質量%、粉末原料:64.2質量%)
(結晶物:塩、グラニュー糖、グルタミン酸ソーダ、イノシン酸ナトリウム、コハク酸二ナトリウム、グルコース、リボヌクレオチド二ナトリウムなど、粉末原料:チキンエキス、ポークエキス、醤油、ガーリックエキス、ジンジャーエキス、発酵エキスなど)
・カラム:Shim-pack GPC-80M(長さ300mm×内径80mm)
・検出器:示差屈折率検出器(RID)(脂肪酸エステルAp、Cp、Ds、Es、及びFp)、フォトダイオードアレイ検出器(PDA)(脂肪酸エステルBp)
・カラム温度:40℃
・移動相:テトロヒドロフラン(THF)
・流量:1mL/分
・標準物質:Shodex STANDARD(Type:SM-105、昭和電工株式会社製)
・試料:テトラヒドロフラン(THF)溶液、脂肪酸エステル濃度1g/L、メンブランフィルター(PTFE製、0.5μm)ろ過
・注入量:20μL
・カラム:DB-23(アジレント・テクノロジー株式会社製、φ0.25mm×30m、膜厚0.25μm)
・検出器:水素炎イオン化検出器(FID)
・注入口温度:250℃
・検出器温度:250℃
・カラム温度:50℃(1分保持)→昇温10℃/分→170℃→昇温1.2℃/分→210℃
・試料導入系:スプリット(1:20)
・水素ガス流量:35mL/分
・空気流量:300mL/分
・窒素流量(メイクアップ):20mL/分
・ヘリウムガス(キャリヤーガス)圧力:115kPa
・注入量:1μL
・採取量:0.03615~0.04237g
・最終液量:3mL
顆粒状スープの特性は以下の方法を用いて評価した。
顆粒状スープの圧縮率を、粉体特性評価装置(パウダテスタ(登録商標)PT-X、ホソカワミクロン株式会社製)を用いて室温(23℃)で測定した。ふるい目開きを1700μm、又は4700μm(調味油吹付量140mL以上の場合のみ)とした。内径40mm、高さ80mm、容積100cm3の円筒容器の上面から38cmの高さに漏斗の出口(出口内径7mm)を合わせて、約120cm3の顆粒状スープを漏斗に入れて落下させたときに円筒容器に充填された顆粒状スープの質量をゆるめ嵩密度a(g/100cm3)とした。同じ円筒容器に継ぎ足し用のキャップを取り付け、ゆるめ嵩密度aの測定と同様の手順で顆粒状スープを落下させ、10回タッピングして顆粒状スープを密にし、その後キャップを外し、円筒容器の上面から突出した余剰の顆粒状スープを掻き取った後に円筒容器に充填されていた顆粒状スープの質量を固め嵩密度b(g/100cm3)とした。圧縮率を式:(b-a)×100/bにより得た。
顆粒状スープの安息角及び崩壊角を、粉体特性評価装置(パウダテスタ(登録商標)PT-X、ホソカワミクロン株式会社製)を用いて室温(23℃)で測定した。ふるい目開きを1700μm、又は4700μm(調味油吹付量140mL以上の場合のみ)とした。直径8cmの円盤の上に出口高さ12cm、出口内径7mmの漏斗を通して顆粒状スープを落下させた。顆粒状スープが形成した山の裾野の角度を安息角、山に衝撃を3回与えた後の裾野の角度を崩壊角とした。安息角から崩壊角を差し引いた値を差角とした。タッピングは、ストローク長18mm(標準)及びタッピング速度60回/分で行った。
粉体特性評価装置(パウダテスタ(登録商標)PT-X、ホソカワミクロン株式会社製)から得た情報(ゆるめ嵩密度、固め嵩密度、圧縮率、安息角、崩壊角、及び差角)は、流動性指数表及び噴流性指数表を参照して指数化することができる(横山藤平他「Carrの方法による粉体流動性測定装置の試作」、粉体工学研究会誌、Vol.6、No.4(1969)、pp.264-272も参照のこと)。これらの指数に流動性指数を加えた総和がCarr指数(=圧縮率指数+安息角指数+流動性指数+崩壊角指数+差角指数)である。Carr指数は、MT1001k解析ソフト Ver1.02(株式会社セイシン企業製)を用いて算出することができる。
カップ充填後の顆粒状スープ(造粒物を含む)について、充填量が基準値外のカップ個数とCarr指数との相関を評価した。具体的には、ストロークフィーダ(速度:29ショット/分)を用いて顆粒状スープを充填したカップ100個をそれぞれ秤量した後、基準値(中央値±1g)から外れたカップ個数をCarr指数と比較した。評価基準として、「優」を基準値外のカップが5個以下(Carr指数75以上)、「良」を基準値外のカップが6~10個(Carr指数70以上、75未満)、「可」を基準値外のカップが11~20個(Carr指数65以上、70未満)、「不可」を基準値外のカップが21個以上(Carr指数65未満)とした。
安息角と崩壊角の和が87度以下、かつ圧縮度15%以下に該当するものは「例」、該当しないものは「比較例」と表記されている。以下の表において、Carr指数に基づく評価「優」は、安息角と崩壊角の和が82度以下、かつ圧縮度12%以下に概ね対応する。Carr指数に基づく評価「良」及び「可」は、安息角と崩壊角の和が87度以下、かつ圧縮度15%以下に概ね対応する。
脂肪酸エステルの種類及びポリオール(グリセリン)の有無と顆粒状スープの特性の関係を調べた。
顆粒状スープを以下の手順で調製した。
(D)食品原料としてS1(醤油系粉末スープ)、及び(A)脂肪酸エステルApを、コニカルブレンダー(ダブルコーンミキサーWM-20、株式会社セイワ技研製)に投入し、混合して、プレミックスを調製した。(D)食品原料の結晶物は解砕機で予め粉状にした。S1と脂肪酸エステル-Apの配合比は、99.16:0.84(質量比)であった。
プレミックスを流動層コーティング装置(フローコーター、株式会社大川原製作所製)の目皿に投入した。吸気(給気)温度を60℃、ダンパー開度を0.03MPa、噴霧空気圧を0.18MPaに設定し、プレミックスを浮遊させながら、増粘剤(グアーガム、オルノーSY-1、オルガノフードテック株式会社製)の0.3質量%水溶液をノズルからプレミックスに噴霧することにより粉末を液体架橋させて造粒物を形成した。造粒物には、プレミックス100質量部に対して増粘剤(固形分)0.04~0.05質量部が含まれていた。その後、吸気(給気)温度を70℃に設定し、4~6分間造粒物を乾燥し、室温まで冷却した。冷却後、ふるい(TESTING SIEVE(目開き2mm、線径0.9mm)、東京スクリーン株式会社製)を用いて粒径の大きい造粒物を除去した。圧縮率16%以上の場合は、得られた造粒物を円錐型リボン混合乾燥装置(リボコーンRM-10D、株式会社大川原製作所製)に投入し、温度を60~65℃に設定し、10分間撹拌して更に水分除去することで、造粒物の圧縮率を低下させた。
造粒物を流動層コーティング装置(フローコーター、株式会社大川原製作所製)の目皿に投入した。(C)油脂として醤油系調味油中に(B)ポリオールとしてグリセリンを添加し、トルネード撹拌機(品名:TORNADO、タービン型T-125、撹拌シャフト50cm、アズワン株式会社製)を用いて、回転数400~450rpm、撹拌時間10分で撹拌して、ポリオール分散油(グリセリン濃度9~10質量%)を調製した。撹拌は、撹拌羽根をタンク中央でタンク底面から5~10mmの高さに固定し、泡が立たないように回転数400~450rpmで10分以上行った。その後、チューブ式ローラー送液定量ポンプを用いて、ポリオール分散油調製後20分以内(早いもので5分以内)にポリオール分散油を造粒物に吹き付けた。送液速度は12mL/分(ボリューム10)、吸気温度は60℃、ダンパー開度は0.03~0.05MPa、噴霧空気圧は0.01~0.02MPaであった。グリセリンと油脂は互いに相溶性を有さないことから、ポリオール分散油中のポリオールは油脂から経時で分離するため、撹拌は吹付け終了まで継続した。
脂肪酸エステル及びグリセリンを使用しなかった以外は例1と同様の手順により顆粒状スープを調製した。
脂肪酸エステルを使用しなかった以外は例1と同様の手順により顆粒状スープを調製した。
表2に記載のとおり脂肪酸エステルを変更した以外は例1と同様の手順により顆粒状スープを調製した。
脂肪酸エステルの違い及び分散油吹付量と顆粒状スープの特性との関係を調べた。
表3に記載の脂肪酸エステルを使用し、ポリオール分散油の吹付量を表3のとおりとした以外は例1と同様の手順で顆粒状スープを調製した。
表3の記載の脂肪酸エステルを使用し、ポリオール分散油を吹き付けなかった以外は例1と同様の手順で顆粒状スープを調製した。
脂肪酸エステルの配合量と顆粒状スープの特性との関係を調べた。
脂肪酸エステルの配合量を表4のとおりとした以外は例1と同様の手順で顆粒状スープを調製した。
ポリオール分散油を吹き付けなかった以外は例28~例35と同様の手順で顆粒状スープを調製した。
グリセリンの配合量及び分散油吹付量と顆粒状スープの特性との関係を調べた。
食品原料を粉末原料リッチなS2(醤油系粉末スープ)に変更し、ポリオール分散油中のグリセリン濃度及び吹付量を表5のとおりとした以外は例1と同様の手順で顆粒状スープを調製した。
撹拌時の回転数を変化させたときのポリオール分散油の比重変化について調べた。グリセリンの比重は1.2~1.3、調味油の比重は0.90~0.92である。グリセリンと調味油は極性の違い及び上記比重差のために互いに相溶性を有さず、ポリオール分散油中のグリセリンは調味油から経時で分離する。したがって、グリセリンを調味油中で均一に分散することが望ましい。
食品原料をM1(味噌系粉末スープ)に変更し、脂肪酸エステルApの配合量を0.84質量%に固定し、撹拌時の回転数、ポリオール分散油中のグリセリン濃度、及び吹付量を表6のとおりとした以外は、例1と同様の手順で顆粒状スープを調製した。ポリオール分散油は、内径165mmの3Lガラスビーカー(AGCテクノグラス株式会社製)を用い、トルネード撹拌機(品名:TORNADO、プロペラ型P-65型、撹拌シャフト50cm、アズワン株式会社製)の撹拌羽根(直径65mm)をビーカー中央に、ビーカー内壁から撹拌羽根先端までの隙間が50mm、ビーカー底面からの高さが2~5mmとなるように配置して撹拌することにより調製した。
ポリオール分散油を吹き付けなかった以外は例46と同様の手順で顆粒状スープを調製した。
グリセリン及び脂肪酸エステルの効果を調べた。
脂肪酸エステル及びグリセリンを使用せず、吹付量を表7のとおりとした以外は例1と同様の手順により顆粒状スープを調製した。
脂肪酸エステルを使用せず、吹付量を表7のとおりとした以外は例1と同様の手順により顆粒状スープを調製した。
吹付量を表7のとおりとした以外は例1と同様の手順により顆粒状スープを調製した。
脂肪酸エステルを含有するポリオール分散油の顆粒状スープに及ぼす効果を調べた。
食品原料としてM1(味噌系粉末スープ)を使用し、油脂として味噌系調味油中にグリセリンを表8に記載のとおり配合した以外は、例1と同様の手順により顆粒状スープを調製した。
食品原料としてM1(味噌系粉末スープ)を使用し、油脂として味噌系調味油中にグリセリン及び脂肪酸エステルBpを表8に記載のとおり配合した以外は、例1と同様の手順により顆粒状スープを調製した。
食品原料としてM1(味噌系粉末スープ)を使用し、ポリオール分散油を吹き付けなかった以外は例1と同様の手順で顆粒状スープを調製した。
食品原料違いの顆粒状スープの特性の関係を調べた。
食品原料をC1(塩系粉末スープ)又はK1(カレー系粉末スープ)に変更し、調味油をそれぞれ対応する塩系調味油又はカレー系調味油に変更し、ポリオール分散油の吹付量を表9のとおりとした以外は例1と同様の手順で顆粒状スープを調製した。
様々な食品原料より得られた顆粒状スープの特性と、熱水を注加したときの油脂の油滴形成及び風味保持について調べた。
・S1(醤油系粉末スープ)のポリオール分散油13.5質量%吹付品(例9)
・S1(醤油系粉末スープ)のポリオール分散油13.5質量%吹付品(例14)
・S2(醤油系粉末スープ)のポリオール分散油15.8質量%吹付品(例41)
・M1(味噌系粉末スープ)のポリオール分散油13.5質量%吹付品(例54)
・C1(塩系粉末スープ)のポリオール分散油15.8質量%吹付品(例71)
・K1(カレー系粉末スープ)のポリオール分散油15.8質量%吹付品(例75)
例1の製造手順(プレミックス調製、流動層造粒、ポリオール分散油吹付け)は製造方法1に対応する。製造手順を製造方法3(第1混合物調製、第2混合物調製、造粒物形成)に変更し、第2混合物の調製に円錐型リボン混合乾燥装置を使用した際の、脂肪酸エステルの種類と顆粒状スープの特性の関係を調べた。
顆粒状スープを以下の手順で調製した。
(D)食品原料としてS1(醤油系粉末スープ)、及び(A)脂肪酸エステルApを、コニカルブレンダー(ダブルコーンミキサーWM-20、株式会社セイワ技研製)に投入し、混合して、第1混合物(プレミックス)を調製した。(D)食品原料の結晶物は解砕機で予め粉状にした。S1と脂肪酸エステル-Apの配合比は、99.02:0.98(質量比)であった。
(C)油脂として醤油系調味油中に(B)ポリオールとしてグリセリンを添加し、トルネード撹拌機(品名:TORNADO、タービン型T-125、撹拌シャフト50cm、アズワン株式会社製)を用いて、回転数400~450rpm、撹拌時間10分で撹拌して、ポリオール分散油(グリセリン濃度9~10質量%)を調製した。撹拌は、撹拌羽根をタンク中央でタンク底面から5~10mmの高さに固定し、泡が立たないように回転数400~450rpmで10分以上行った。
第1混合物を円錐型リボン混合乾燥装置(リボコーンRM-10D、株式会社大川原製作所製)に投入し、周波数70Hzにて撹拌した。ポリオール分散油の調製後直ちにポリオール分散油を直径1.0~4.0mmの穴を底部に設けた容器に入れ、第1混合物に2.5分間滴下して混合し、滴下開始から5分後に円錐型リボン混合乾燥装置から混合物を取り出すことにより第2混合物を調製した。第2混合物中のポリオール分散油の含有量は15.5質量%であった。ポリオール分散油中のグリセリンの粒子に粉末原料が取り込まれたことに起因して、第2混合物は柔らかい粒状物として得られた。次工程の流動層造粒での浮遊を促進し、粒子同士のブロッキングを抑制するために、第2混合物を16メッシュ(目開き0.9~1.0mm)のふるいにかけた。
第2混合物を流動層コーティング装置(フローコーター、株式会社大川原製作所製)の目皿に投入した。吸気(給気)温度を80~95℃、ダンパー開度を0.2~0.4MPa、噴霧空気圧を0.18MPaに設定し、第2混合物を浮遊させながら、排気温度が55℃に到達した後、増粘剤(グアーガム、オルノーSY-1、オルガノフードテック株式会社製)の0.3質量%水溶液をノズルから噴霧することにより粉末を液体架橋(又はコーティング)させ、4~6分間乾燥し、その後室温まで冷却することにより、流動性が良好な造粒物を形成した。ふるい(TESTING SIEVE(目開き2mm、線径0.9mm)、東京スクリーン株式会社製)を用いて粒径の大きい造粒物を除去した。
脂肪酸エステルを使用しなかった以外は例77と同様の手順により顆粒状スープを調製した。
表11に記載のとおり脂肪酸エステルを変更した以外は例77と同様の手順により顆粒状スープを調製した。
製造方法3において、第2混合物の調製にピン型ミキサーを使用した際の作業性と、得られた顆粒状スープの特性の関係を調べた。
食品原料をC1(しお系粉末スープ)に変更し、第2混合物の調製にピン型ミキサーを使用した以外は例77と同様の手順により顆粒状スープを調製した。ピン型ミキサーを使用した混合は具体的には以下のとおりであった。
第1混合物をピン型ミキサー(用田麺機製作所製ミキサー・ウェーブ装置、(型式)5型、(製造)2004年9月、製品番号05)に投入し、回転数70rpmにて撹拌した。ポリオール分散油の調製後直ちにポリオール分散油を直径1.0~4.0mmの穴を底部に設けた容器に入れ、第1混合物に2.5分間滴下して混合し、滴下開始から5分後に円錐型リボン混合乾燥装置から混合物を取り出すことにより第2混合物を調製した。ポリオール分散油中のグリセリンの粒子に粉末原料が取り込まれたことに起因して、第2混合物は柔らかい粒状物として得られた。次工程の流動層造粒での浮遊を促進し、粒子同士のブロッキングを抑制するために、第2混合物を16メッシュ(目開き0.9~1.0mm)のふるいにかけた。
ポリオール分散油にペースト状調味料又はエキスを添加したときの顆粒状スープの特性を調べた。
食品原料をM1(味噌系粉末スープ)に変更し、味噌系調味油と、ねりごま(例91~例93のみ)と、味噌及びポークエキス(例94~例96のみ)とを含むポリオール分散油を使用した以外は、例82と同様の手順で顆粒状スープを調製した。
ポリオール分散油にペースト状調味料を添加したときの顆粒状スープの特性を調べた。
食品原料をK1(カレー系粉末スープ)に変更し、カレー系調味油と、カレールーとを含むポリオール分散油(湯煎を用いて均一に溶解)を使用した以外は、例82と同様の手順で顆粒状スープを調製した。
Claims (18)
- (A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、
(B)ポリオールと、
(C)油脂と、
(D)食品原料と
を含む顆粒状食品であって、安息角と崩壊角の和が87度以下であり、圧縮率が15%以下である、顆粒状食品。 - 前記安息角と崩壊角の和が82度以下であり、圧縮率が12%以下である、請求項1に記載の顆粒状食品。
- 前記(ポリ)グリセリン脂肪酸エステルの脂肪酸部分の炭素原子数が16~22である、請求項1又は2のいずれかに記載の顆粒状食品。
- 前記(ポリ)グリセリン脂肪酸エステルが、モノグリセリン脂肪酸エステルとポリグリセリン脂肪酸エステルとの混合物を含む、請求項1~3のいずれか一項に記載の顆粒状食品。
- 前記ショ糖脂肪酸エステルの脂肪酸部分の炭素原子数が16~22である、請求項1~4のいずれか一項に記載の顆粒状食品。
- 前記ショ糖脂肪酸エステルが、ショ糖パルミチン酸エステル及びショ糖ステアリン酸エステルからなる群より選ばれる少なくとも1つを含む、請求項1~5のいずれか一項に記載の顆粒状食品。
- 前記ポリオールがグリセリンを含む、請求項1~6のいずれか一項に記載の顆粒状食品。
- 前記脂肪酸エステルの含有量が0.2質量%~1.6質量%である、請求項1~7のいずれか一項に記載の顆粒状食品。
- 前記油脂の含有量が1質量%~20質量%である、請求項1~8のいずれか一項に記載の顆粒状食品。
- デキストリン化合物の含有量が10質量%以下である、請求項1~9のいずれか一項に記載の顆粒状食品。
- 澱粉及び加工澱粉の合計含有量が10質量%以下である、請求項1~10のいずれか一項に記載の顆粒状食品。
- 前記脂肪酸エステルの融点が50℃以上である、請求項1~11のいずれか一項に記載の顆粒状食品。
- 前記脂肪酸エステル及び前記食品原料を含む混合物が、前記ポリオール及び前記油脂を含む混合物で被覆されている、請求項1~12のいずれか一項に記載の顆粒状食品。
- 前記顆粒状食品が顆粒状スープである、請求項1~13のいずれか一項に記載の顆粒状食品。
- (A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(D)食品原料との混合物を造粒して造粒物を形成すること、及び
(B)ポリオール及び(C)油脂を含むポリオール分散油を前記造粒物に吹き付けること、
を含む顆粒状食品の製造方法。 - (D)食品原料を造粒して造粒物を形成すること、並びに
(A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(B)ポリオールと、(C)油脂とを含むポリオール分散油を前記造粒物に吹き付けること、
を含む顆粒状食品の製造方法。 - (A)グリセリン部分の平均重合度が1~8である(ポリ)グリセリン脂肪酸エステル、及びHLBが8以下のショ糖脂肪酸エステルからなる群より選ばれる少なくとも1つの脂肪酸エステルと、(D)食品原料との第1混合物を調製すること、
(B)ポリオール及び(C)油脂を含むポリオール分散油と、前記第1混合物との第2混合物を調製すること、及び
前記第2混合物を造粒して造粒物を形成すること、
を含む顆粒状食品の製造方法。 - 前記ポリオール分散油が、エキス及びペースト状調味料からなる群より選ばれる少なくとも1つの添加物を更に含む、請求項17に記載の顆粒状食品の製造方法。
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JP2003304826A (ja) * | 2002-04-12 | 2003-10-28 | Knorr Foods Co Ltd | 顆粒状或いは粉末状のインスタントスープ又はインスタントソースとその製造方法 |
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WO2017135439A1 (ja) * | 2016-02-03 | 2017-08-10 | 日清フーズ株式会社 | 容器入り小麦粉調味料 |
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JPS58146238A (ja) * | 1982-02-25 | 1983-08-31 | Morinaga & Co Ltd | 易溶性ココアの製造法 |
JPH10305221A (ja) * | 1997-05-07 | 1998-11-17 | Riken Vitamin Co Ltd | 乳化剤の造粒方法及び造粒物 |
JP2003304826A (ja) * | 2002-04-12 | 2003-10-28 | Knorr Foods Co Ltd | 顆粒状或いは粉末状のインスタントスープ又はインスタントソースとその製造方法 |
JP2005021016A (ja) * | 2003-06-30 | 2005-01-27 | Riken Vitamin Co Ltd | 水易溶性の粉末・顆粒状食品 |
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WO2008059652A1 (en) * | 2006-11-13 | 2008-05-22 | Ina Food Industry Co., Ltd. | Disintegrating agent, and tablet and granule each containing the same |
WO2017135439A1 (ja) * | 2016-02-03 | 2017-08-10 | 日清フーズ株式会社 | 容器入り小麦粉調味料 |
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WO2023195362A1 (ja) * | 2022-04-08 | 2023-10-12 | サンヨー食品株式会社 | 顆粒状食品及びその製造方法 |
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