JPH08107767A - Powdery food material having improved appearance and palatability - Google Patents

Abstract

PURPOSE: To obtain a powdery food material having similar appearance and palatability as natural sarcocarp and pericarp, livestock meat, etc., by adding fruit juice and/or an extract of an animal or a plant with agar, stirring the mixture under the conditions where a part of the agar swells, then dried and pulverized. CONSTITUTION: Fruit juice and/or an extract of an animal or a plant is added with agar. The water in the mixture is adjusted to about 3 to 20 pts.wt. based on 1 pt.wt. of the agar. The mixture is stirred under the conditions where a part of the agar swells. The mixture is dried to solid and the obtained solid is pulverized. The amount of the added agar is >=5wt.%, preferably >=10wt.%, based on the solid in the total raw material. The obtained product has the fragrance and taste of the fruit juice and/or an extract of an animal or a plant in a remarkable state and delicate palatability like a natural solid material is obtained in it.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a powdered food material which can be added to foods in place of natural pulp, skin, meat, etc. to give an appearance and texture equivalent to these, and more specifically to agar. The present invention relates to a powdered food material comprising a dried powder of fruit juice and / or animal and plant extracts.

[0002]

2. Description of the Related Art In order to impart an aroma and flavor to food and enhance its palatability, it is common practice to add fruit juice, animal and plant extracts, etc., as they are or in the form of powder. Furthermore, in addition to animal and plant extracts, it is also common practice to add dried products such as natural pulp, skin, and meat to foods to enhance their palatability. However, the dried product as described above is not uniform in size and properties, and there is a problem of contamination with microorganisms. Therefore, there is a strong demand for a powdered food material containing fruit juice, animal and plant extracts, etc., and capable of giving an appearance and texture equivalent to those of natural pulp, skin, live meat, etc. instead of adding a dried product. .

Various proposals have been made for such food materials. For example, spices and other flavoring agents are dispersed in a mixture consisting of pregelatinized grain solids and water, and then solidified and crushed to give a controlled flavor emanation and non-hygroscopic artificial flavor. Particles (JP-A-50-42072), adsorbed on fresh juice of citrus fruits, at least one selected from hydrolyzed starch, pregelatinized starch, enzyme dextrin, microorganisms and the like as a coating agent are added and freeze-dried. , A method for stabilizing and maintaining the flavor (JP-A-53-81655), concentrated juice,
Solid composition containing carbohydrates such as microcrystalline cellulose, polysaccharides, monosaccharides and disaccharides, and other additives (Japanese Patent Publication No. 61-65), 2-35% skim milk powder, 20-7
5% sugar, 10-30% fat, 2% gelatin, 3%
Water, a granular flavoring agent containing 0.5 to 30% of a flavoring substance, etc. (Japanese Patent Publication No. 61-501491), dried or dried vegetables or fruits and konjak jelly are mixed and dried. Dried vegetables or fruits (JP-A-2
No. 57141), a gelatin composition having rubber elasticity containing 20% by weight or more of gelatin and 30 to 100 of glycerin in a weight ratio of 100 to 100 (Japanese Patent Publication No. 5-16820). Has been done.

However, a solid flavoring agent such as spices is dispersed in a mixture consisting of pregelatinized grain solids and water, which is then solidified and pulverized to give a flavor around the insoluble starch particles by gel. The agent is dispersed and retained, has visual appeal but lacks flavor retaining ability and chewing comfort, and the insoluble starch particles present have the drawback that the texture is rather unnatural. Also, for example, fresh citrus juice is mixed with hydrolyzed starch, pregelatinized starch, enzyme dextrin, and freeze-dried, while the aroma and flavor are stably retained, but the obtained powder is porous and easily crushed. However, there is a drawback that the appearance and texture when added to food cannot be improved. Further, for example, a solid composition containing concentrated juice, microcrystalline cellulose, polysaccharides, carbohydrates such as monosaccharides and disaccharides has good dispersibility and disintegration, and is aimed at improving appearance and texture. It is not a proposal made.

On the other hand, for example, 2 to 35% skim milk powder, 20
~ 75% sugar, 10-30% fat, 2% gelatin,
A granular flavoring agent containing 3% water, 0.5 to 30% of a flavor substance, etc., is visually perceptible, but is used in the form of an aqueous solution in which gelatin is completely dissolved, and also the use of gelatin. Since the amount is as small as 2%, the tissue is fragile and it is not intended to improve the texture. For example, dried vegetables or dried fruits obtained by mixing and drying konjac jelly with vegetables or fruits are konjac jelly. Although it imparts a moist feel and storability, it has the drawback that the good texture inherent to vegetables and fruits is impaired by drying. Furthermore, gelatin of 20% by weight or more and gelatin 10% by weight are used.
A gelatin composition containing glycerin in a ratio of 30 to 100 with respect to 0 is gelatinized by swelling, heating and dissolving gelatin, and also has rubber-like elasticity in its properties, such as pulp, peel, There are many problems to be solved, such as the drawback that the delicate texture of natural solid matter such as meat cannot be obtained.

[0006]

The object of the present invention is to give an appearance and texture equivalent to those of natural pulp, skin, meat, etc., and to emphasize the aroma and flavor of fruit juice and / or animal and plant extracts. The purpose of the present invention is to provide a powdered food material that is highly appealing to consumers.

[0007]

[Means for Solving the Problems] The present inventors have conducted extensive studies in order to solve the above-mentioned many drawbacks of the conventionally proposed food materials. As a result, surprisingly this time, by adding agar to the fruit juice and / or animal / plant extract, mixing under conditions such that a part of the agar swells, and drying and pulverizing the fruit juice and / or animal / plant extract. It was found that it was easy to see that the addition of the above was added, and that the texture during chewing was close to the feeling of chewing natural materials such as pulp, animal meat and plants, and that a juicy food material with taste was obtained. The present invention has been completed.

Thus, the present invention provides a powdered food material having a clear appearance and a good texture during eating and drinking, which is characterized by comprising dried powder of fruit juice and / or animal and plant extracts containing agar. To do.

The powder food material of the present invention will be described in more detail below.

[0010] Agar is extracted from red algae belonging to the Astragaliaceae, Scutellariae, Squidaceae, etc. with hot water, cooled and gelled, and then made into a pork paste and freeze-dried to remove water, Obtained by drying. The form of agar includes prismatic square agar, fine string agar, powder, scale, and granules, and the gel strength of agar varies depending on the raw material. The agar used in the present invention is not particularly limited in kind of raw material, gel strength, etc., and any agar can be used.

The amount of agar used is not strictly limited and can be changed depending on the use of the food material, but generally 5% or more, preferably 10% of the solid content of the whole raw material is used. The above range can be illustrated.

As described above, according to the present invention, fruit juice and / or animal and plant extracts are added to the agar as described above,
It has a great feature in that it is mixed and dried and crushed under the condition that part of the agar swells.

In order to partially swell the agar, the water content is an important condition. For example, the water content is usually about 3 parts by weight based on 1 part by weight of the agar.
It may be in the range of about 20 parts by weight, preferably in the range of about 5 parts by weight to about 10 parts by weight.

Examples of fruit juices and / or animal and plant extracts that can be used in the present invention include fruit juices such as orange, lemon, grapefruit, apple, pineapple; sage, rosemary, peppermint, perilla, basil, ginger, wasabi. Spices extracted with water or a water-miscible organic solvent such as ethanol, glycerin, propylene glycol having a water content of about 10% by weight or more; fresh burdock root, carrot, onion, onion, cabbage, etc. Examples include vegetable extracts obtained by extracting vegetables or their cooked products with the same solvents as described above; similar extracts such as meat, poultry, and seafood, and any mixture thereof, and these are generally It may contain 30 to 90% by weight, especially 50 to 70% by weight of water.

The amount of the fruit juice and / or animal or plant extract as described above is not strictly limited and may be changed according to the kind, but generally, the total amount of raw materials used in terms of solid content is About 5% to about 85%, preferably about 20
The amount used in the range of 60% to about 60% can be exemplified.

Further, for example, citrus essential oils, spice oleoresin, synthetic fragrance compounds, pigments, vitamins, antioxidants and prepared fragrance compositions obtained by appropriately mixing these, or also when producing fruit juice powder. Glucose, sucrose, lactose, dextrin, albumin, carboxymethylcellulose, soluble starch, casein, gelatin, gum arabic, pullulan, which are commonly used as excipients,
It is also possible to use a polysaccharide such as gellan gum or curdlan in mixture with the fruit juice or extract. A dry stock solution can be prepared by adding agar and other excipients to these fruit juices and / or animal and plant extracts and mixing them.

When agar, fruit juice, and animal and plant extracts are mixed and stirred at the water content ratio as described above, the agar engulfs an appropriate amount of water and becomes a partially swollen swelling liquid. By drying the swelling liquid, the dried substance networked with agar becomes structurally strong and can give a good chewy texture during eating and drinking.

The mixture of the agar thus swelled and the fruit juice and / or animal and plant extracts is then dried and ground. The drying method is not particularly limited,
Any drying method used in food production may be used, but vacuum drying, drum drying, microwave drying and the like are usually used. Further, the drying conditions are not particularly limited,
The heating temperature and the heating time may be within a range in which the aroma and flavor of the added fruit juice, animal and plant extracts, agar and the like are not significantly deteriorated or deteriorated. For crushing, hammer mill, feather mill, etc.
It can be performed using a general crusher used in food production. The shape after pulverization can be adjusted appropriately by combining the state of the dried product to be pulverized, the apparatus used for pulverization, and the pulverization time, depending on the desired appearance and texture, and the average particle size is usually 0. Granules in the range of 0.5 mm to 10 mm, preferably 2 mm to 7 mm can be obtained. Further, when it is desired to make the particle diameters uniform, it is possible to obtain particles in a desired range by using a separating device such as a vibrating sieve.

A preferred embodiment of the method for preparing a powdered food material of the present invention will be illustrated. First, the fruit juice and / or
Or animal and plant extracts (however, the water content is about 50 to about 70)
%) 1 part by weight of agar, about 0.01 to about 0.5 part by weight of agar and about 0.2 to about 1.5 parts by weight of dextrin are heated and dissolved, and after cooling to about 35 to about 45 ° C. , Vacuum drying,
After being dried by drum drying, microwave drying, etc., it is crushed using a hammer mill and 2-5 mm using a vibrating screen.
By separating the range of the above, it is possible to obtain a powdered food material containing fruit juice and / or animal and plant extracts and having an improved appearance and texture.

The powdered food material of the present invention is, for example, frozen desserts such as ice creams, sorbets and popsicles; Japanese and Western sweets, jams, chewing gums, breads, Japanese soups, Western soups; various instants. By adding an appropriate amount to foods, various snack foods, etc., it is possible to provide foods and drinks having a unique aroma and flavor, texture and appearance.

Next, the embodiments of the present invention will be described more specifically with reference to examples.

[0022]

【Example】

Example 1 To 1000 g of orange juice (Bx.60), 400 g of dextrin, 100 g of agar and 100 g of water were added, and
After melting at 70 ° C, the mixture was cooled to 40 ° C. The viscous mixture thus produced was dried at a shelf temperature of 60 using a vacuum dryer (made by Kyowa Vacuum).
It was dried at ℃ for 15 hours and pulverized with a mixer to obtain 1030 g of orange juice powder (invention product 1).

Comparative Example 1 To 1000 g of orange juice (Bx.60), 500 g of dextrin and 100 g of water were added, dissolved at 60 to 70 ° C, and then cooled to 40 ° C. This was dried at a shelf temperature of 60 ° C. for 15 hours using a vacuum dryer (Kyowa Vacuum Co., Ltd.) and pulverized with a mixer to obtain 1030 g of orange juice powder (Comparative Product 1).

Example 2 and Comparative Example 2 Chewing candy production method Chewing candy was prepared according to the following formulation.

[0025] Manufacturing method: Add 150 g of water to 400 g of granulated sugar,
It was heated to 0 ° C. and completely dissolved, and 550 g of starch syrup was further added and dissolved. 80g of hydrogenated vegetable oil with 3g of emulsifier
After being mixed with stirring, the mixture was boiled down to about 130 ° C. to prepare a chewing candy base. Put this in a kneader kept at about 60 to about 70 ℃, water 2
A solution obtained by dissolving 16 g of gelatin in 4 g is added and kneaded well to cause crystallization. Further, 8 g of citric acid and the orange juice powders of Example 1 and Comparative Example 1 are added and kneaded well. After cooling, the product was molded and cut to prepare chewing candy (Example 2 and Comparative Example 2).

Evaluation: In the chewing candy of Example 2 to which the orange juice powder of Example 1 was added, particles of about 1 mm to 3 mm of fruit juice powder were appropriately distributed in the base material, and the appetite was also visually appealing. In addition, the aroma and flavor of orange, which has a fruity sensation when chewed, spread throughout the mouth, and the texture of the skin and flesh of the orange evoked a satisfying feeling. On the other hand, in the chewing candy of Comparative Example 2 to which the orange juice powder of Comparative Example 1 was added, the fruit juice powder was a fine powder and was uniformly distributed in the base material, and as a result, the appearance and texture characteristics were improved. And lacked a fresh surprise.

Example 3 Lactose 200 was added to 1500 g of chicken extract (solid content 45%).
g and 200 g of agar were added, the mixture was melted at 60 to 70 ° C, and then cooled to 40 ° C. This was dried for 15 hours at a shelf temperature of 60 ° C. using a vacuum dryer (manufactured by Kyowa Vacuum) and ground with a mixer to obtain 1025 g of chicken extract powder (product 2 of the present invention).

Comparative Example 3 Chicken extract 1500 g (solid content 45%) and lactose 400
After adding g and melt | dissolving at 60-70 degreeC, it cooled to 40 degreeC. This was dried for 15 hours at a shelf temperature of 60 ° C. using a vacuum dryer (manufactured by Kyowa Vacuum) and ground with a mixer to obtain 1050 g of chicken extract powder (Comparative Product 2).

Evaluation: 100 g of commercially available chicken consomme (5 g)
After being dissolved in 0 g of hot water, 2 g of the chicken extract powder obtained in Example 3 and Comparative Example 3 was added to 200 g thereof, and sensory evaluation was performed. When the chicken extract powder of Example 3 was added, the rich flavor and taste of chicken were good, and the particles of swollen gelatin floating in the soup had a moderately chewy texture and a thick texture during eating and drinking. Gave an appetite. On the other hand, although the chicken extract powder of Comparative Example 3 was added, the flavor enhancement was certainly observed, but it was mediocre, and the powder also dissolved in a short time and had no appearance feature.

[0030]

EFFECTS OF THE INVENTION According to the present invention, it is felt that natural solid substances such as pulp, skin, and meat are added as they are, both in appearance and texture during eating and drinking, and the natural extract feeling is emphasized. A powdery food material that can be obtained is obtained, and it is extremely useful because it can be used in a wide variety of fields such as food and drink.

Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display area A23L 1/222

Claims (2)

[Claims] 1. A powdered food material characterized by comprising dried powder of fruit juice and / or animal or plant extract containing agar. 2. The content of agar is 5% of the total solid content (W /
W) or more, The powdered food material according to claim 1.