JPS6128373A - Partially granulated powdery or granular food composition - Google Patents

Abstract

PURPOSE:The titled composition, obtained by granulating a conponent having poor dispersibility and solubility and a component adversely affecting the dispersibility, etc., and having improved dispersibility and solubility in water and hot water and favorable quality with little flavor loss. CONSTITUTION:A food composition obtained by granulating a conponent having poor dispersibility and solubility, e.g. starch such as wheat flour or corn starch, skimmilk or gelatin, and a component having good solubility but adversely affecting the solubility of the composition, e.g. starch hydrolyzate, cream powder, onion powder, fat or oil, with 5-80% lactose, 5-80% dextrin and 1-8% fat or oil into granules having 200-2000mum grain diameter, and if necessary drying the grains, and incorporating the resultant grains with a component having good dispersibility and solubility or a component without adversely affecting the dispersibility and solubility, e.g. modified milk powder, mashed potato powder, meat extract powder, common salt, and usable for soup such as potage soup or beef clear soup, or sauce such as white sauce or tomato sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a partially granular food composition that has good wearability.

Currently developed food compositions for soups and sauces that are readily soluble or well soluble are prepared by combining all the ingredients into a powder form or by dissolving some of the water-soluble ingredients into an aqueous solution to form a binder. The whole product is granulated by mixing or spraying, or it is mixed with a large amount of a dispersant. However, among these methods, the granulation method has the drawbacks of high manufacturing cost and high loss. On the other hand, the method using a dispersant has poor fluidity and high jetting properties, resulting in problems such as dust problems during manufacturing, filling amount errors during packaging, and poor sealing properties due to adhesion to the container wall. The problem was that the solubility was not good.

In order to solve these problems, the present inventors conducted various studies and found that some food compositions contain components that have poor dispersion solubility, and even if the dispersion and solubility of the ingredients themselves are good, they have an adverse effect on the dispersibility of the composition. It has been discovered that there are components that affect the composition, and if these components are granulated, the dispersion and solubility of the composition can be improved without problems and the packaging suitability can be improved, and the above object can be achieved without granulating other components. This discovery led to the completion of the present invention.

That is, in the present invention, components with poor dispersibility and components having an adverse effect on dispersibility are granulated to a diameter of 200μ to 2000μ, and at least a part of the other components is not granulated and these are mixed. The present invention relates to a food composition in the form of powder or granules.

The component with poor dispersibility and solubility in the present invention is defined as follows. That is, sample 13.9 was heated to 80°C.
Add 250cc of distilled water and mix with a mixer at 150 rpm.
Stir and mix for 30 seconds. Put this in a centrifuge tube with 250CH
The amount of precipitate when added to the base line and centrifuged at 11,000 rpm for 5 minutes was 2. ! Refers to something greater than i'. Examples of ingredients with poor dispersibility and solubility include wheat flour, cornstarch,
Examples include ganones such as potato starch, skim milk, gelatin, and gums.

Components that have good solubility but have a negative effect on the solubility of the composition are those that have a precipitated amount of less than 2 g by the above-mentioned method for measuring components with poor dispersion solubility. ) has a fluidity index of 60 or less in a test using Examples include dennon hydrolyzate, cream powder, cheese powder, nokumpkin powder, onion powder $-1 fats and oils, and the like.

Other ingredients must have good dispersion and solubility and do not adversely affect the dispersion and solubility of the composition, such as modified milk powder, matshu potato powder, tomato powder, champignon powder, amino acid seasoning, and meat extract. powder,
Mixed with crystalline raw materials such as vegetable extract A powder, sugar, salt, and monosodium glutamate, and spices. Most of these are preferably not granulated in view of the burden of the granulation process and flavor loss, but it is preferable to add dextrin and lactose to the granulated raw materials as described below.

The method for producing the composition of the present invention involves first removing components with poor dispersibility and components that have an adverse effect on dispersibility, adding some of the other components and granulating them, and then adding the remaining components. Just mix it.

By adding lactose, dextrin, or oil or fat to the raw material to be granulated, granulation properties and dispersion solubility can be further improved. The appropriate amount to add is about 5 to 80% lactose, about 5 to 80% dextrin, and 1% or more of fat or oil, preferably about 3 to 8%.It is recommended to add about the same amount of lactose and dextrin. good.

Granulation may be carried out by a conventional method, for example, by adding a small amount of water to granulate the particles to a particle size of about 200 to 2000 μm, and drying if necessary.

Mixing may also be performed by air mixing or stirring.

The food composition of the present invention includes, for example, soups such as potage suit, chicken cream soup, beef consommé, and chicken consommé, soups such as white sauce, stew soup, and tomato sauce.

These may be of an instant type or of a kneading type.

The composition of the present invention has good dispersion and solubility in both water and hot water, and it reduces the burden on the granulation process and reduces the need for a dispersant, thereby reducing manufacturing costs. . In addition, since most of the flavor components do not need to be granulated, flavor loss can be reduced and products with desirable quality can be obtained, and packaging suitability has been improved, thereby greatly reducing the burden of the packaging process. Ta·
Conventionally, in the case of products containing 70% or more of crystalline raw materials such as salt, or 40% or more of highly hygroscopic ingredients such as amino acid seasonings and highly thermoplastic ingredients such as vegetable powder and fruit powder, Although operations such as adding water and heating and drying were difficult and granulation was not easy, the composition of the present invention was able to solve these problems.

Examples are shown below.

Example 1 30 parts by weight of dry wheat flour, 10 parts by weight of cream powder,
Dissolve 5 parts by weight of oil in 10 parts by weight of dextrin and 10 parts by weight of lactose, and dropwise mix the mixture with stirring using a speed mixer.While spraying 20% water on this mixture, use a fluidized bed granulation dryer ( The pellets were granulated and dried using GLATT-6 (manufactured by KAWARA, model WSG-5). 20 parts by weight of modified milk powder, 5 parts by weight of protein hydrolyzate powder, 5 parts by weight of meat extract powder, and 5 parts by weight of spices were added to the obtained granules, and these were mixed with air using the same fluidized bed granulator. A granulated shoe king type potage soup powder was obtained.

On the other hand, for comparison, all the ingredients were mixed with air in the fluidized bed granulator without being granulated (however, the fats and oils were dissolved and added by spraying), and all the ingredients were stirred with a speed mixer. The mixture was mixed, sprayed with 20% water using the fluidized bed granulation dryer, and then granulated and dried to prepare a whole granulated product.

First, a shoeing test (dispersion dissolution test) was conducted on these. Test method: Diameter 18ctn Depth 8
Add 400CH of water to a secondary aluminum pot and make 80
The mixture was heated to 0.degree. C., 25 g of the test product was added thereto, stirred for 3 minutes at 15 Orpm with a wooden spoon, and the remaining lumps were weighed. The test was conducted five times, and the average values obtained are shown in the table below.

Lump weight Inventive product OI Powdered product 18 Whole granulated product O Next, the results of a taste test are shown. The number of nogners used was 30.

Inventive product and powdered product The soup prepared from the inventive product has a stronger flavor and aroma 5 people The soup prepared from the powdered product has a stronger flavor and aroma 1
Both names are the same. 24 people. Powdered product and whole granulated product. Suits made from whole granulated product have stronger flavor and aroma. 1 person. Soup prepared from powdered product has stronger flavor and aroma. 24 people. Both are the same. The results of the 6-person packaging test are shown below. The weight setting value was 50I.

Product of the present invention 50 0.3 2 Powdered product 51 1.2 8 Whole granulated product 50 '0.3 2 Example 2 Potato starch 25 parts by weight, cream powder 5 parts by weight, chicken) soo 710 parts by weight, milk 910 parts by weight parts by weight and 5 parts by weight of heat-dissolved fats and oils are stirred and mixed with a speed mixer,
This mixture was granulated using the same fluidized bed granulator as in Example 1 under conditions of 20% hydrolysis and granulation drying. Adjusted milk powder 2 to the obtained granules
0 parts by weight, 10 parts by weight of protein hydrolyzate powder, 10 parts by weight of chicken extract powder, and 5 parts by weight of spices were mixed with air using the same fluidized bed granulator, and some of them were granulated. A type of chicken cream suit powder was obtained.

On the other hand, for comparison, all the components were stirred and mixed using a speed mixer, and this mixture was similarly granulated to obtain a whole granulated product.

The results of a shoeing test, a taste test, and a packaging test are shown below.

Kutsuking test lump weight (n=5) Invention product Og Whole granulated product 0 Taste test (n=30) Soup prepared from the present invention product has stronger flavor and aroma 25 people Prepared from whole granulated product Soup has stronger flavor and aroma 1 person both same 4 person packaging test
(Weight set value: 20.9) dextrin 6
parts by weight, 6 parts by weight of lactose, 5 parts by weight of cream powder, and 5 parts by weight of heat-dissolved fats and oils were stirred and mixed using a speed mixer, and this mixture was mixed using the same fluidized bed granulator as in Example 1.
The pellets were granulated under conditions of water-added granulation and drying. To the obtained granules, 50 parts by weight of toma powder, 4 parts by weight of salt, 4 parts by weight of meat extract powder, 2 parts by weight of glutamate powder, and 3 parts by weight of spices were added, and air was added using the same fluidized bed granulator. The mixture was mixed to obtain shoe-type tomato sauce powder that was partially granulated.

On the other hand, for comparison, all the ingredients were mixed with air in the fluidized bed granulator without being granulated (however, the fats and oils were dissolved and added by spraying), and all the ingredients were stirred and mixed in a speed mixer. Then, this mixture was granulated in the same manner to prepare whole granules of good quality.

The results of the shoeking test, taste test, and manufacturing and packaging tests for these products are shown below. =30) Inventive product and powdered product The sauce prepared from the inventive product has a stronger flavor and aroma. 4 people The sauce prepared from the powdered product has a stronger flavor and aroma.
1 person Both were the same 25 people The sauce prepared from the powdered product and the whole granule excellent product had a stronger flavor and aroma. 0 people the sauce prepared from the powdered product had a stronger flavor and aroma.
30 people in both directions, 0 people in production,
Packaging test packaging (weight setting value: 4C1) Invention product Good 40.0 0.4 2.0 Powder product Good 41.2 1.3 4. ．． 0 Whole granulated product Defective*'40.0 0.4 2.0*High hygroscopicity and large thermoplasticity. In addition, it tends to adhere and has poor fluidity. As a result, granulation was difficult.

Claims (1)

[Claims] A powdered food product in which ingredients with poor dispersibility and solubility and ingredients that have an adverse effect on dispersibility are granulated to a diameter of 200μ to 2000μ, and at least some of the other ingredients are not granulated and are mixed. Composition