JP3145877B2 - Powder food material with improved appearance and texture - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdered food material which can be added to foods in place of natural pulp, pericarp, livestock meat and the like to give the same appearance and texture as these, and more particularly to agar containing 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 flavor and aroma to foods and to enhance their palatability, fruit juices, animal and plant extracts, and the like are generally added as they are or in the form of powder. Furthermore, in addition to animal and plant extracts, it is also common to add dried products such as natural pulp, pericarp, and animal meat to foods to enhance palatability. However, the dried product as described above is not uniform in size and properties, and has a problem of contamination by microorganisms. Therefore, there is a strong demand for a powdered food material that contains fruit juice, animal and plant extracts, etc., and can give the same appearance and texture as those of natural flesh, pericarp, livestock meat, etc. instead of adding dry matter. .

[0003] Various proposals have been made for such food materials. For example, an artificial flavor that imparts controlled flavor emission and non-hygroscopicity by dispersing a flavoring agent such as spices in a mixture of a pre-gelatinized grain solid and water and then solidifying and pulverizing the mixture. Particles (JP-A-50-42072), adsorbed on fresh citrus juice, added at least one selected from hydrolyzed starch, pregelatinized starch, enzyme dextrin, microorganisms, etc. as a coating agent, and freeze-dried. A method for maintaining and stabilizing the flavor (JP-A-53-81655), a 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 flavor containing 0.5 to 30% of a flavor substance (Japanese Patent Publication No. 61-501491), and dried or undried vegetables or fruits and konjac jelly are mixed and dried. Dried vegetables or dried fruits (Japanese Unexamined Patent Publication
JP-A-57141) and a rubber composition having rubber elasticity containing glycerin in a ratio of 30 to 100 with respect to 100 by weight of gelatin and 20% by weight or more of gelatin (Japanese Patent Publication No. 5-16820). Have been.

However, after a solid flavoring agent such as spices is dispersed in a mixture of a pregelatinized grain solid and water, and then solidified and ground, the flavor is gelled around the insoluble starch particles. The agent is dispersed and retained, has visual appeal, but lacks the ability to retain flavor and chew, and the insoluble starch particles present have the drawback that the texture is rather uncomfortable. Also, for example, fresh citrus juice is mixed with hydrolyzed starch, pregelatinized starch, and enzyme dextrin, and freeze-dried, while the flavor and flavor are stably retained, the resulting 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, solid compositions containing concentrated fruit juice, microcrystalline cellulose, polysaccharides, carbohydrates such as monosaccharides and disaccharides, and the like, have good dispersibility and disintegration properties, and are intended to improve the appearance and texture. Not a proposed proposal.

On the other hand, for example, 2-35% skim milk powder, 20%
~ 75% sugar, 10-30% fat, 2% gelatin,
The granular flavor containing 3% water, 0.5 to 30% flavor substance, etc. is visually recognizable, but is used in the form of an aqueous solution in which gelatin is completely dissolved. Since the amount is as small as 2%, the tissue is fragile and 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 gives wetness and preservability by drying, it has the drawback that the good texture inherent in vegetables and fruits is impaired by drying.
The gelatin composition containing glycerin at a ratio of 30 to 100 with respect to 0 is obtained by swelling gelatin, dissolving it by heating, and then gelling, also having rubber-like elasticity, pulp, pericarp, There are many problems to be solved, such as a disadvantage that the delicate texture of natural solids such as animal meat cannot be obtained.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to give the same appearance and texture as those of natural pulp, pericarp, livestock meat, etc., and to enhance the aroma and flavor of fruit juice and / or animal and plant extracts. An object of the present invention is to provide a powdered food material having a high effect of appealing to consumers.

[0007]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned many disadvantages of conventionally proposed food materials. As a result, surprisingly, agar was added to the juice and / or animal and plant extracts, mixed under conditions such that a part of the agar swelled, and dried and pulverized to obtain the juice and / or animal and plant extracts. It can be easily understood from the external appearance that the food has been added, and the texture during chewing is close to the feeling of biting natural materials such as pulp, animal meat, and plant bodies, and it is possible to obtain a juicy food material. The present invention has been completed.

[0008] Thus, the present invention provides a powdered food material having a clear appearance and a good texture during eating and drinking, characterized by being composed of a dried powder of fruit juice and / or animal and plant extracts containing agar. Is what you do.

Hereinafter, the powdered food material of the present invention will be described in more detail.

[0010] Agar is obtained by extracting agar from hot red algae belonging to the family Acrophoraceae, Ogonoriaceae, and the Asteraceae with hot water, cooling and gelling, forming a balance, freezing and dehydrating to remove water, Obtained by drying. Examples of the form of agar include prism-shaped corner agar, fine string-shaped fine agar, powdery, scale-like, granular, and the like, and the gel strength of agar also varies depending on the raw material. The agar used in the present invention is not particularly limited with respect to the type of raw material and the gel strength thereof, and any one can be used.

[0011] The amount of agar used is not strictly limited, and can be varied according to the use of the food material. Examples within the above range can be given.

[0012] As described above, the present invention comprises adding fruit juice and / or animal and plant extracts to agar as described above,
It has a great feature in that it is mixed under conditions that allow a part of the agar to swell, dried and pulverized.

[0013] 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 per 1 part by weight of agar 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.

The fruit juices and / or animal and plant extracts usable in the present invention include, for example, fruit juices such as orange, lemon, grapefruit, apple, pine apple; sage, rosemary, peppermint, perilla, basil, ginger, wasabi. Spices extracted using water or a water-miscible organic solvent such as ethanol, glycerin, propylene glycol or the like having a water content of about 10% by weight or more; fresh such as burdock, carrot, green onion, onion, cabbage, etc. Vegetable extracts obtained by extracting vegetables or their cooked products with the same solvent as described above; similar extracts such as meat, poultry, and seafood, and any mixtures thereof; It can contain from 30 to 90% by weight, in particular from 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 can be changed according to the kind and the like. About 5% to about 85%, preferably about 20%
% To about 60%.

Furthermore, for example, citrus essential oils, spice oleoresins, synthetic flavor compounds, pigments, vitamins, antioxidants, and compounded flavor compositions obtained by appropriately mixing them, or when producing fruit juice powder. Glucose, sucrose, lactose, dextrin, albumin, carboxymethylcellulose, soluble starch, casein, gelatin, gum arabic, pullulan, commonly used as excipients,
Polysaccharides such as gellan gum and curdlan can also be used as a mixture with the juices and extracts. 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 the agar is mixed with fruit juice and animal and plant extracts at the above-mentioned water content ratio and stirred, the agar embraces an appropriate amount of water and becomes a partially swollen swelling liquid. By drying the swelling liquid, the dried substance networked with agar becomes systematically strong and can give a good chewable texture during eating and drinking.

The mixture of the agar and the juice and / or animal and plant extracts which have been swelled as described above is then dried and pulverized. The drying method is not particularly limited,
Any drying method may be used as long as it is used in food production, but vacuum drying, drum drying, microwave drying and the like are usually used. The drying conditions are not particularly limited,
Any heating temperature and heating time may be used as long as the added fruit juice, animal and plant extracts, agar, and other aromas and flavors are not significantly deteriorated or deteriorated. Grinding hammer mill, feather mill, etc.
It can be performed using a general pulverizer used in food production. Adjustment of the shape after pulverization can be appropriately performed according to the desired appearance and texture by combining the state of the dried material to be pulverized, the apparatus used for pulverization, and the pulverization time. 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 separation device such as a vibrating sieve.

To illustrate a preferred embodiment of the method for preparing a powdered food material of the present invention, firstly, the above-mentioned fruit juice and / or
Or animal and plant extracts (however, a water content of about 50 to about 70
%) For 1 part by weight, about 0.01 to about 0.5 parts by weight of agar and about 0.2 to about 1.5 parts by weight of dextrin are dissolved by heating and cooled to about 35 to about 45 ° C. , Vacuum drying,
After drying by drum drying, microwave drying, etc., pulverized using a hammer mill and 2 to 5 mm using a vibrating sieve.
By dividing the range, powdered food materials containing fruit juice and / or animal and plant extracts and having improved appearance and texture can be obtained.

The powdered food material of the present invention is, for example, ice creams, sorbets, frozen desserts such as popsicles; Japanese and Western confections, jams, chewing gums, breads, Japanese soups, Western soups; Foods and various snack foods can be added in an appropriate amount to provide foods and drinks having unique flavor, texture and appearance.

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

[0022]

【Example】

Example 1 400 g of dextrin, 100 g of agar, and 100 g of water were added to 1000 g of orange juice (Bx.60),
After melting at 70 ° C., it was cooled to 40 ° C. The resulting viscous mixture was dried using a vacuum dryer (manufactured by Kyowa Vacuum) at a shelf temperature of 60 ° C.
After drying at 15 ° C. for 15 hours, the mixture was pulverized by a mixer to obtain 1030 g of orange juice powder (Product 1 of the present invention).

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

Example 2 and Comparative Example 2 Manufacturing method of chewing candy Chewing candy was prepared according to the following formulation.

[0025] Manufacturing method: 150 g of water is added to 400 g of granulated sugar, and 11
The mixture was heated to 0 ° C. and completely dissolved, and 550 g of starch syrup was further added and dissolved. Add 3g of emulsifier to 80g vegetable hardened oil
Was added, and the mixture was stirred and mixed, and then boiled down to about 130 ° C. to prepare a chewing candy base. Put this in a kneader kept at about 60 to about 70 ° C and add water 2
A solution obtained by dissolving 16 g of gelatin in 4 g is added, kneaded well, and crystallization is performed. Further, 8 g of citric acid and the orange juice powder of Example 1 and Comparative Example 1 are added and kneaded well. After cooling, it 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 the juice powder were appropriately distributed in the base material, and the appetite was also observed in appearance. In addition, the flavor of orange with a juicy sensation spreads throughout the mouth when chewed, and the texture is reminiscent of orange peel and pulp, giving a sense of satisfaction. 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 juice powder became a fine powder and was uniformly distributed in the base material. But lacked a fresh surprise.

EXAMPLE 3 Lactose was added to 1500 g of chicken extract (solid content: 45%).
g and 200 g of agar were added and 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 (manufactured by Kyowa Vacuum) and pulverized with a mixer to obtain 1025 g of chicken extract powder (Product 2 of the present invention).

Comparative Example 3 Lactose was added to 1500 g of chicken extract (solid content: 45%).
g was added and dissolved at 60-70 ° C, and then cooled to 40 ° C. This was dried at a shelf temperature of 60 ° C. for 15 hours using a vacuum drier (manufactured by Kyowa Vacuum) and pulverized by a mixer to obtain 1,050 g of chicken extract powder (Comparative product 2).

Evaluation: 100 g of 5 g of a commercially available chicken consomme
After dissolving 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, and the sensory evaluation was performed. The one to which the chicken extract powder of Example 3 was added was rich in flavor and taste of chicken, and the swollen gelatin particles floating in the soup had a moderately chewy texture and richness during eating and drinking. And appetite. On the other hand, in the case of adding the chicken extract powder of Comparative Example 3, although the enhancement of the flavor was certainly observed, the powder was mediocre, the powder was dissolved in a short time, and there was no appearance feature.

[0030]

According to the present invention, at the time of eating and drinking, it is felt that natural solids such as pulp, pericarp, animal meat and the like are added in both appearance and texture, and the natural extract feeling is emphasized. A powdered food material that can be used in a wide range of fields such as food and drink is very useful.

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Claims (2)

(57) [Claims] A fruit juice containing agar and / or agar.
A powdered food material comprising a dried powder of animal and plant extracts. 2. An agar content of 5% (W /%) of the total solids.
W) or more.