JPS6156053A - Powdery or granular seasoning - Google Patents

Abstract

PURPOSE:To obtain powdery or granular seasoning useful as powdery or granular soup, having improved taste, preventing, solidification, reduction in fluidity and blowing during preservation, by controlling drying conditions, etc. CONSTITUTION:Powdery or granular seasoning having controlled difference of loss in weight percentage where the seasoning is put in a reduced pressure atmosphere at 70 deg.C at 50mm.Hg for 4hr and that where it is put in an atmosphere at 105 deg.C at normal pressure for 5hr of 0.5-3wt%, preferably 0.5-2wt%. The seasoning may be preferably blended with >=40wt% hygroscopic raw material, and with preferably >=60wt% hygroscopic raw material having 8-60 mesh particle size.

Description

[Detailed Description of the Invention] The present invention relates to a powdery granular seasoning used as a powdery soup etc. More specifically, the present invention relates to a powdery granular seasoning that is used as a powdery soup etc. gQ1' is added to the powdery seasoning that has been prevented.

Traditionally, natural seasoning raw materials such as powdered, granular, paste, and liquid animal or vegetable protein hydrolysates, such as meat extracts, yeast extracts, and vegetable protein hydrolysates, have been used to provide excellent flavor. Because of this, it is often used as a useful seasoning ingredient. However, all of these natural seasoning raw materials have significant hygroscopicity, and those that absorb moisture quickly become sticky and then immediately become soft and aggregated, and I! Since browning occurs at one time, there are various difficulties in handling and storage.

In addition, in order to provide good flavor, we also use natural composite seasonings R1, powdered soups, granular soups, powdered soup stock, powdered and granular seasonings N, etc., which are blended with natural seasoning ingredients that easily absorb moisture. Also, solidification is done in exactly the same way as above.
It has the disadvantage of causing browning phenomenon.

For this reason, it has been proposed to granulate powdered seasonings containing such hygroscopic seasoning raw materials using various granulation methods in order to improve the difficulty of handling them. For example, such granulation methods include extrusion granulation method,
There are spray granulation methods, fluidized bed granulation methods, etc., but the granules obtained by these granulation methods are effective when the amount of hygroscopic natural seasoning raw materials is small; If there is a large amount, there is no effect in preventing caking and browning. In addition, as a method for improving the difficulty in handling this kind of powdery granular seasoning, a method of adding various additives when producing the powdery granular seasoning has also been proposed. For example, as proposed in JP-A No. 48-67470M, a method is proposed in JP-A No. 54-5068, in which a sheet containing edible oil and fat and propylene glycol is rolled into a plate shape and then crushed. As mentioned above, there is a method of adding hydrolyzate of potato protein, but these methods dilute the flavor by adding additives, making it impossible to maintain high flavor power, or the additive's own presentation may deteriorate. There still remains the problem that the original taste may be spoiled.

几” 11 In view of the above circumstances, the present inventors have found that even after long-term storage, moisture absorption and solidification occur. i! 6. As a result of intensive research into powdered and granular seasonings that do not cause any change in flavor and have good taste, we found that
Powder with a difference of 0.5 to 3 mm% between the raw material heap fraction after being left in a reduced pressure atmosphere for 4 hours and the weight loss percentage after being left in an atmosphere of 105°C and normal pressure for 5 hours. It has been found that the granular seasoning does not absorb moisture and solidify even after long-term storage, has good storage stability, and does not undergo browning.

That is, according to the studies of the present inventors, 70°C.

When it was under a vacuum of 50n+1 for several hours and at 105°C.

The difference in the percent loss in m when exposed to normal pressure for 5 hours had a large impact on the presence or absence of hygroscopic solidification and taste. For example, when using highly hygroscopic raw materials such as conventional powder and granular seasonings, especially natural seasoning raw materials, for row seedlings, the degree of drying is strong to prevent solidification due to moisture absorption as described above, and the above-mentioned percentage reduction in m is The difference was less than 0.3 m%, but such a strongly dried product would have powdery texture and poor taste. However, according to the inventors' study, although the reason is not clear, drying conditions, etc. [7 The weight loss percentage when the manufacturing conditions were υ controlled and the temperature was 70°C and 5011118[+] for 4 hours under a reduced pressure atmosphere and 105°C.

Powdered seasonings that have a difference in m percentage reduction of 0.5 to 3i111ffi% when left in an atmosphere at normal pressure for 5 hours have excellent taste and are free from hygroscopic seasoning raw materials. It has been found that even when mixed in large quantities, hygroscopic solidification and browning are unlikely to occur even after long-term storage, fluidity is maintained well, and it is easy to use. Also, powdered and granular seasonings that contain non-noodle-like processed wheat products such as feutuccine, wontons, and ravioli as ingredients! Moisture transfer from the ingredients to the seasonings is likely to occur, resulting in caking, blocking, solidification, and browning. However, when using powdered seasonings having the raw material percentages listed above, these ingredients cannot be mixed. The inventors have discovered that assimilation and browning can be reliably prevented even in the case of browning, leading to the present invention.

The present invention will be explained in more detail below.

1 to 1 L The powdery granular seasoning according to the present invention has a weight loss percentage when it is kept in a reduced pressure atmosphere of 50++ m at 70°C for 4 hours, and 1
The difference from the reduction percentage when the vehicle is in an atmosphere of 05°C and normal pressure for 5 hours is 0.5 to 3 m%, more preferably 0.5 to 3 m%.
It was set to 21 uffi%. Here, ordinary raw materials are used as raw materials for the powdery seasoning according to the present invention. For example, extracts such as meat extract, yeast extract, vegetable extract, vegetable protein decomposition products, animal protein decomposition products, monosodium glutamate, chemical seasonings such as nucleic acid seasonings, acidulants such as citric acid and malic acid, glycine, Examples include amino acids such as alanine, grain flour such as corn powder, dairy products, salt, sugar, edible fats and oils, and spices such as onion, garlic, and white pepper, and one or a mixture of two or more of these may be used. can.

These materials can be used as raw materials in the form of powder, paste, liquid, etc., but in the present invention, 40% by weight or more, especially 50fflm% or more of hygroscopic raw materials can be blended, and in this way, a large amount of hygroscopic raw materials can be blended. Assimilation and browning due to long-term storage can be effectively prevented even when blended at the very top, so hygroscopic raw materials with good flavor can be used effectively.

In the present invention, a seasoning composition obtained by mixing 81 of each of the above raw materials is dried by a drying method such as normal pressure drying or reduced pressure drying, or extrusion granulation, melt granulation, spray granulation, or flow vJWa granulation. Granules granulated by a method such as granulation at 70°C,
50mg) The difference between the percentage loss in m when placed in a k+ atmosphere for 4 hours and the percentage weight loss when placed in an atmosphere at 105°C and normal pressure for 5 hours is 0°5~3! It is dried according to the type 1, m, etc. of the raw materials used so that the nf is 11%. If the above raw material percentage is less than 0.5 mm%, it will be powdery and have a poor taste, and if the powdery granular seasoning is more than 3%, it will solidify due to caking or blocking due to storage. This occurs, the fluidity is lost, and the solidified product begins to turn brown, making it impossible to achieve the object of the present invention.

As mentioned above, the powder and granular seasoning in the present invention is heated at 70°C.
The difference between the percentage weight loss when IC is kept in an atmosphere of 50 mH+ for 4 hours and the percentage weight loss when it is kept in an atmosphere of 105°C and normal pressure for 5 hours is 0.5 to 3 fil m%. , More preferably, the particle size of the powder/granular seasoning is 8 mesh ~
60 meshes is 60fffffi% or more, more preferably 10 meshes to 40 meshes is 70%! l
By adjusting Xff to 1% or more, solidification and browning due to long-term storage can be significantly prevented. Also,
The powdery granular seasoning of the present invention contains 50 to 400 t weight% of non-noodle-shaped wheat processed molded products such as phytocines, wontons, ravioli, etc. to the seasoning, and 0 to 30% by weight of the seasoning.
It can also be contained in an amount of 0 E weight %. In other words, in powdered and granular seasonings mixed with such grains, moisture transfer from the grains to the powdered and granular seasonings is more likely to occur than in powdered and granular seasonings alone, resulting in solidification and browning such as caking and blocking. However, by using the granular seasoning of the present invention, it is possible to prevent solidification and browning and obtain a powdery seasoning with long-term storage stability.

f As mentioned above, the present invention is performed at 70°C, 50111H13
Percentage reduction in m when placed in a reduced pressure atmosphere for 4 hours and 10
By setting the difference in percentage loss when left in an atmosphere at 5°C and normal pressure for 5 hours to 0.5 to 3%, the casing has good taste and can be stored for a long period of time. It is difficult to cause solidification such as blocking or browning, is stable for a long period of time, maintains abrasion properties, and has a smooth feel and is easy to use.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples.

[Examples 1 to 3] Example 1 Coffee example 2 Example 3 S≦Otsujiri λ Corn powder *1 25% 15
% 30% skimmed milk powder
20 10 10 pregelatinized starch
5 10 5 Chicken extract powder 1:2 30 25
20 beef extract powder: l:3
15 10 Lactose
10 10 10 guar gum 1゜5 1
．． 0 0.5*su>tanjila
O,20,10,3 tamarind gum
0.3 0.4 0.7y
j Sugar 5.0 8.0
2.5st<i7mix 2.
0 1.5 3.02'・Flavoring
1.0 4.0 8.
0 total 100.0% 100.0%
100.0"Stand-Base-Mu')Luton"I"4 20%
30% 10',! 6 Fuitochi, 2I
:5 80 70 9
0 total 100% 100%
100%*1: Yellow sweet corn is crushed, dried (partially spray dried), and milled.

*2: Natural seasoning made by mixing JTL meat, chemical seasonings, protein hydrolysates, spices, and salt (crude white 24%, crude fat 22%, moisture 3%).

*3: A natural seasoning made by enzymatically decomposing beef and then spray-drying it, dried beef extract extracted with boiling water, and adding and mixing chemical seasonings, HAP, and salt (crude protein 43
%, crude fat 6.2%, moisture 4%).

*4: 100 parts of croutons impregnated (sprayed, etc.) with 50 parts of hardened palm oil.

*5: Steamed and dried raw phytocine.

-Mix Mix the ingredients of the soup mix and dry it into fluidized granules! Soup mix granules of 10 to 42 mesh sizes were obtained using a vacuum cleaner. The high specific volume of the granules at this time was 0.45.

[Examples 4 to 6] Example 4 Example 5 Example 6222 Enoku Salt 36.5%
21.5% 38.5% Chemical seasonings
15.5 15 14.5 Beef extract powder A*3 30 20
20 Beefex Powder B:l:6 10
30 5 onion extract powder
*7 6 12 20 Spice Mix 1.0 0.5
1.5 Agam total 100.0% 100.0% 1
00.0%] - Standing croutons *4 20% 2
0% 30% phytocine, t-, 56050
40 Oninfu 1--i ・- Total 100% 100%
100% *6: Beef extract, beef bone extract, HAP, HV
P.

Natural seasoning mixed with salt and chemical seasonings (crude protein 35%)
, crude fat 8%, moisture 3%).

*7: Raw onion squeezed into a bottle and spray-dried.

Each component of a 1:8:5n square onion-bosu soup mix was mixed and a 10 to 42 mesh granulated soup mix was obtained using a fluidized granulation dryer. The high specific volume of the granules at this time was 0.71.

[Examples 7 to 9] Example 7 Example 8 Example 922-2 Salt 15%
15% 10% chemical seasonings
15 13 15 Balk Extract
*9 20 25 3
0 Vegetable extract powder *1010 10
10 Chicken extract powder *2
5 8 1゛Beef extract powder *6 5 2 9 Spice mixture 1.0 0
．． 5 0.8 powder
8.0 3.5 4.0 Guar gum
1.0 0.3
0.5 tube total 100.0% 100.0%
100.0% Yu] - Minced beef 17% 2
0% 10% Kinshi Tamago 13 10
10 Futucine 34
40 30 one *1 Total 100% 100% 1
00% *9: Pork extract, pork bone extract, HAP, HVP
.

A natural seasoning made by mixing salt, sugar, and chemical seasonings (crude protein 4
0%, crude fat 13%, moisture 4%).

*10: Vegetable extract obtained by heating and thickening the juice of onion, celery, carrot, etc.)-IAP, 1-IVP.

A heated mixture of balk extract, chicken extract, salt, sugar, and chemical seasonings.

*11: Fried raw wontons.

-Mitsu/Su's @1 method Each component of the soup mix was mixed and a 10 to 42 mesh granulated soup mix was obtained using a uJ granulation dryer. The high specific volume of the granules at this time was 0.58.

[Examples 10 to 12] Example 10 Example 11 Example 12 area ≦ Otsuhiku 2 Salt 25%
27% 32% chemical seasonings
20 15 20 Vegetable Extract $10 5 8 1
8 Beef extract powder A*3 5
5 5 beef extract powder s*e
10 15 10 Katsuobushi extract
2,5 2 1.
5 Spice Mix 2
1.5 1.5 total 10
0.0% 100.0% 100.0% poor-Fumiichi dried seaweed 10%
8% 15% wonton
85 90 70 i 1 sesame
21j
Total ioo% 100%
Mix each component of the soup mix of 100% soup mix, add about 3% water to the soup mix and mix, dry the extrusion granules with an extrusion granulator, sieve them, ~24 mesh granulated soup mix was poured.

The high specific volume of the granules at this time was 1.9.

Next, 70% of the soup mix granules of each example described above were prepared.
℃, 50nHa, weight loss % (A) after standing for 4 hours, 105℃
Table 1 shows the results of , normal pressure, 5 B [ml (7) millk% (B), and the difference between these m% reductions (B-△).

Table 1 also shows the soup mix granules of each example.
Combine the seasonings in the proportions shown in Table I2, put this seasoning in a plastic bag and store it at 35°C and 80% relative humidity for a specified period of time to prevent assimilation and browning. i! The degree was evaluated.

The results are shown in Table 3.

Table 2 Table 3 Solidification -Does not solidify ± Some solidification and fluidity + Assimilated and no PR1h sex brown color -No browning ± Some browning + Obvious browning

Claims (1)

[Claims] 1. The difference between the weight loss percentage when placed in an atmosphere at 70°C and a reduced pressure of 50 mmHg for 4 hours and the weight loss percentage when placed in an atmosphere at 105°C and normal pressure for 5 hours is 0. A powder/granular seasoning characterized by having a content of .5 to 3% by weight. 2. The seasoning according to claim 1, which contains 40% by weight or more of a hygroscopic raw material. 3. The seasoning according to claim 1 or 2, which contains 60% by weight or more of particles having a particle size of 8 to 60 mesh. 4. The seasoning according to any one of claims 1 to 3, in which a non-noodle-like processed wheat product is mixed as a seasoning.