JP3155672B2 - Spice seasoning for popcorn - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning for popcorn, which is useful for sprinkling popcorn with various flavors. The present invention relates to a sprinkling seasoning for popcorn which is useful for directly sprinkling freshly made popcorn to impart various flavors to the entire popcorn layer.

[0002]

2. Description of the Related Art In general, popcorn products are available on the market in which popcorn pops out and can be eaten immediately by simply heating a heat-resistant container containing a popcorn material directly with a stove or the like. Such popcorn products have been eaten as confections that can be easily made at home, but most of them have been limited to salty taste, buttery taste and the like. As a method of imparting various flavors to such a popcorn product, a method of storing a seasoning material for flavoring in advance in a heat-resistant container or the like together with the popcorn raw material before heating can be considered. However, there is a problem that the seasoning material is continuously heated together with the popcorn raw material, and as a result, it becomes scorched.

[0003] Among such popcorn products, examples of development of products and processing techniques aimed at imparting various flavors to popcorn have been reported.
Typical examples include the following.

[0004] For example, as to popcorn which imparts flavor or aroma such as vanilla or chocolate, and also gives a color such as red or yellow if necessary, a seasoning of fine powder and a pigment such as color oil if necessary Instant popcorn in a cup using a flavor consisting of a powder as a flavor material for sprinkling popcorn to impart a variety of flavors. (Showa 6
1-201589) has been proposed.

[0005] Further, as a popcorn product that can easily provide a popcorn having a fresh flavor to each consumer, a seasoning powder having a bulk density of 0.8 g / ml or less and having passed through a 30-mesh sieve is put in a package. ,
Immediately before eating, open the package, put the seasoning powder into a popcorn filling container, and mix the popcorn and seasoning powder by manual shaking (actually open flat 1-687).
No. 91) has been proposed.

As described above, many examples of popcorn products intended to impart various flavors have been proposed. However, any of the seasonings may be in the form of powder or liquid. Was limited to things.

[0007] In this case, in the former, when sprinkled on freshly made popcorn, the seasoning agglomerates at the upper part of the popcorn layer by steam from the popcorn before reaching the lower part of the popcorn layer, forming a so-called lumpy shape at the lower part of the popcorn layer. It is hard to sprinkle up to. Also, if the seasoning is enclosed in a package, open the package and try to sprinkle the seasoning on freshly made popcorn. As a result, the seasoning is agglomerated and hardly comes out of the package, and as a result, there is a problem that the seasoning is difficult to sprinkle on popcorn.

[0008] In the latter, since the expanded popcorn is porous so as to easily absorb moisture, when the added amount of the seasoning is small, most of the seasoning is absorbed in the upper part of the popcorn layer. It does not reach the bottom of the popcorn layer enough. In addition, when the amount of the seasoning is large, the seasoning is excessively absorbed in the upper part of the popcorn layer and becomes sticky, so even if the lower part of the popcorn layer can be sufficiently seasoned, it is completely satisfactory. It wasn't something you could call a product.

[0009]

In view of such circumstances, the present inventors have conducted intensive studies for the purpose of solving the above-mentioned conventional problems, and as a result, they have been able to cook by heating. By adding certain ingredients to the ingredients for sprinkling seasoning for popcorn, which is useful for sprinkling various types of popcorn and imparting various flavors, the intended purpose is to form flakes and granules. And found that the present invention was completed.

[0010] That is, an object of the present invention is to provide a sprinkling seasoning for popcorn which can sprinkle fresh popcorn easily and effectively to impart various flavors to the entire popcorn layer. Is what you do.

Another object of the present invention is to provide a sprinkling seasoning for popcorn which is very easy to sprinkle even when the seasoning is enclosed in a package.

[0012]

The present invention for achieving the above object comprises the following technical means (1) to (3). (1) Diameter formed using fats and oils having a melting point of 30 to 50 ° C
A sprinkling seasoning for popcorn, characterized by comprising a molded product having a thickness of 2 to 5 mm . (2) The sprinkling seasoning for popcorn described above, wherein the amount of the fat or oil added is 55 to 70% by weight based on the whole raw material of the sprinkling seasoning for popcorn. (3) seasoning flake or seasonings sprinkled for above popcorn characterized by this <br/> and ing from molding particulate.

Next, the present invention will be described in more detail. As described above, the sprinkling seasoning for popcorn of the present invention is characterized by comprising a molded product containing a fat having a melting point of 30 to 50 ° C. The main raw material of the sprinkling seasoning for popcorn is not particularly limited, and may be those used for flavoring foods in general, including confectionery, for example, salt, sugar, spices, chemical seasoning, seasoning oil. , Fragrances, pigments, and the like can be added according to the desired flavoring to produce seasonings with various flavors. Some of the specific product examples include pizza flavor, plum flavor, butter soy sauce flavor, cheese flavor, curry flavor, beef flavor, caramel flavor, etc., in addition to conventional salty taste and butter flavor. . The present invention is characterized in that a solid fat having a melting point of 30 to 50 ° C. is added to a raw material of a sprinkling seasoning for popcorn composed of the raw material as described above, so that it can be adjusted to a form such as a flake or a granular form. It has the greatest features.

In the present invention, fats and oils having a melting point of 30 to 50 ° C. are used, and within these ranges, fats and oils having a preferable melting point can be appropriately used according to the season. However, if the melting point of the fat or oil is out of these ranges, the intended purpose cannot be achieved, which is not preferable.

That is, when a fat having a melting point of 30 to 50 ° C. is used, the seasoning can be adjusted to a form such as flakes or granules. Sprinkling fresh popcorn like a powdered seasoning does not cause a problem that the seasoning agglomerates in the upper part of the popcorn layer due to the steam from the popcorn.
Further, the speed at which the fats and oils contained in the seasoning melts due to the heat of the freshly made popcorn and the speed at which the seasoning reaches the lower part of the popcorn layer can be balanced, so that the entire popcorn layer can be seasoned.

However, when the melting point of the fat or oil to be contained in the spice seasoning for popcorn is higher than 50 ° C., the seasoning becomes difficult to unravel even by the heat of freshly made popcorn, and adversely affects the texture and flavor of the popcorn. It is not preferable because it will give.

Further, when the melting point of the fat or oil is lower than 30 ° C., the speed of melting the fat or oil by the heat of the freshly made popcorn increases, and as a result, most of the seasoning is melted and absorbed in the upper part of the popcorn layer. This is not preferable because the lower portion of the popcorn layer cannot be sufficiently seasoned. In addition, when placed in a relatively high temperature environment such as during transportation or in summer, the fats and oils contained in the seasoning are melted and cannot be maintained in a granular or flaky state, which is not preferable.

Next, the oils and fats used in the present invention are not particularly limited as long as they have a melting point of 30 to 50 ° C. Specific examples thereof include palm oil, rapeseed oil, soybean oil, rice oil and the like. In particular, the use of palm oil is preferred because the influence of flavor on popcorn is small.

In addition, fats and oils having a melting point of 30 to 50 ° C. are used in a total amount of 55 to 50 ° C.
It is preferably used in an addition amount of 70% by weight, more preferably 60 to 65% by weight.

That is, by using oils and fats in the above range, it is possible to more effectively provide a good taste over the entire popcorn layer without making the flavor and texture of the popcorn oily. it can. However, if the amount of the fat or oil is too large, the flavor and texture of popcorn tend to be oily. Conversely, if the amount is too small, the fats and oils contained in the seasoning molding will melt at the upper part of the popcorn layer, and the upper part of the popcorn layer will be excessively seasoned, giving the whole popcorn layer a good taste. And effective implementation tends to be difficult.

Further, in the present invention, the seasoning is flaked,
Granular, cubic, rectangular parallelepiped, cylindrical, etc., can be molded into any shape, in this case, the diameter of the molded product,
Preferably, it is adjusted to a range of 2 to 5 mm.

That is, since the molded product in which the diameter of the seasoning is adjusted within the above range has an appropriate weight, it reaches the lower part of the popcorn layer through the gap at the upper part of the popcorn layer and seasons the entire popcorn layer. Can be implemented more effectively.

If the diameter of the molded product becomes too large, the weight of the molded product becomes too large, and the molded product reaches the lower portion of the popcorn layer through the gap at the upper portion of the popcorn layer before starting to melt. Tend not to be sufficiently seasoned. Conversely, if the diameter of the seasoning becomes too small, the weight of the molded product becomes too small and the molded product melts at the upper part of the popcorn layer without reaching the lower part of the popcorn layer, and the lower part of the popcorn layer can be sufficiently seasoned. It tends to be impossible.

Next, a method for producing the sprinkle seasoning for popcorn of the present invention will be described. First, in mixing the main ingredients and fats and oils of the seasoning as described above, it is preferable in terms of work to mix the main ingredients after heating the fats and oils to a temperature equal to or higher than the melting point in advance. Further, when the main raw material is two or more powder raw materials, it is preferable that these are mixed in advance with powder and then mixed with fats and oils.

The raw material mixed with the above fats and oils can be formed into any form by any method.
It is preferable to mold using a flaker or an extrusion-type granulator in that a molded product excellent in quality can be obtained, and in particular, it is preferable to use a flaker to form a seasoning more than an extrusion-type granulator. It is preferable in that it is easy to perform.

When a flaker or an extrusion granulator is used, the temperature of the discharged raw material should be 5 to 15 ° C.
It is preferable that the temperature is set so as to be ° C. in that the particles of the seasoning do not easily bind to each other. The material discharged in this way is immediately cooled to a temperature lower than the melting point of fats and oils and solidified into an arbitrary form. The cooling step can be easily performed using a cooler or dry ice. In this case, it is preferable that the temperature of the molded product is cooled to 5 to 10 ° C., so that the size can be easily adjusted and sieved later. The granulated material cooled by the above-mentioned method is then sized and sieved as required, and if necessary, sealed in a package or the like to produce a product.

The sprinkling seasoning for popcorn manufactured in this manner is used by sprinkling it on freshly made popcorn. In this case, for example, the seasoning is sprinkled while gently shaking the container containing the popcorn. Alternatively, if the spices are sprinkled or sprinkled, and then sprinkled with a spoon or the like, the whole popcorn layer can be easily and effectively seasoned.

[0028]

As described in detail above, the spice seasoning for popcorn of the present invention is simple and effective because it is solidified in the form of flakes or granules by a fat having a melting point of 30 to 50 ° C. In addition, the flavor of the seasoning can be imparted to the entire popcorn layer. In addition, popcorn seasoned with the seasoning of the present invention does not have a powdery taste when eaten, and is very soluble in the mouth. Furthermore,
Even when the seasoning is encapsulated in the package, there is no problem that the seasoning agglomerates near the opening of the package due to the vapor of the freshly made popcorn and does not easily come out of the package, and it is very easy to sprinkle.

[0029]

Example 1 1) Production of sprinkle seasoning for popcorn 32 parts by weight of powdered cheese, 2 parts by weight of sugar, 1.5 parts of salt
Parts by weight, 2 parts by weight of sodium glutamate and 0.5 parts by weight of cheese flavor were uniformly mixed using a mixer, and 62 parts by weight of a preliminarily heated and liquidized palm oil having a melting point of 45 ° C. was added thereto. The mixture was mixed while heating so that the product temperature became 60 ° C. Then, after cooling the product temperature to 30 ° C., a flaker (manufactured by Tamagawa Machine Metal Co., Ltd.
It was formed into flakes using a double drum dryer). The flakes discharged from the flaker at a product temperature of 10 ° C. are immediately cooled to 5 ° C. using a cooler, then sized and sieved to give a cheese flavor consisting of flakes having a diameter of 2 to 4 mm. To obtain a sprinkling seasoning for popcorn.

2) Production of Popcorn 24 g of the spice seasoning for popcorn obtained as described above was sealed in a package. Next, popcorn raw material 100 such as corn is placed in a heat-resistant dish-like container.
The popcorn product containing g (House Foods Co., Ltd .: “American popcorn”) was directly heated on a stove to obtain popcorn. Next, the seasoning was sprinkled over the popcorn layer from above the popcorn freshly formed by opening the sealed package while slightly shaking the dish-shaped container. When the spice seasoning for popcorn was used, when sprinkling seasoning on popcorn, the seasoning was not easily aggregated near the opening of the package and became difficult to come out of the package, and the seasoning was simple and effective. I was able to sprinkle the whole popcorn layer. The popcorn thus obtained was a popcorn having a very mouth-melting cheese flavor when eaten.

[0031]

Example 2 28 parts by weight of soy sauce powder, 5 parts by weight of sugar, 5 parts by weight of sodium chloride, 1.5 parts by weight of sodium glutamate, 0.2 parts by weight of miso flavor, and 0.3 parts by weight of blue glue using a mixer. After uniform mixing, 60 parts by weight of palm oil having a melting point of 36 ° C., which was preliminarily heated to a liquid state, was added thereto and mixed while heating so that the product temperature became 60 ° C. Then, after cooling the product temperature to 20 ° C,
It was formed into a flake shape using a breaker. The flakes discharged from the flaker at a product temperature of 15 ° C. are immediately cooled to 5 ° C. using a cooler, then sized and sieved, and the plum soybean flakes having a diameter of 2 to 4 mm are formed. A flavored spice seasoning for popcorn of the present invention was obtained.

Thereafter, 22 g of the sprinkled seasoning for popcorn obtained as described above was sealed in a package, and popcorn was produced in the same manner as in Example 1. The seasoning could be simply and effectively sprinkled over the entire popcorn layer, and the popcorn thus produced was a popcorn with a very easy-to-melt plum flavor when eaten.

[0033]

Example 3 A cheese-flavored popcorn consisting of granules having a diameter of 2 to 4 mm in the same manner as in Example 1 except that granules are formed using an extrusion granulator instead of a flaker. A sprinkle seasoning was obtained.

Thereafter, 24 g of the sprinkled seasoning for popcorn obtained as described above was sealed in a package, and popcorn was produced in the same manner as in Example 1. The seasoning could be conveniently and effectively sprinkled over the entire popcorn layer, and the resulting popcorn was a popcorn with a very mouth-friendly cheese flavor when eaten.

[0035]

Comparative Example 1 83 parts by weight of powdered cheese, 6 parts by weight of sugar,
5 parts by weight of salt, 5 parts by weight of sodium glutamate, and 1 part by weight of cheese flavor are uniformly mixed using a mixer to produce a powdered sprinkling seasoning for popcorn,
16 g of the sprinkled seasoning for popcorn thus obtained was sealed in a package. Next, when popcorn was manufactured in the same manner as in Example 1, when the spices were to be sprinkled, the spices aggregated near the opening of the package and were very difficult to sprinkle. Further, the sprinkled spice condensed at the upper portion of the popcorn layer until reaching the lower portion of the popcorn layer, formed a lump, and did not sprinkle over the entire popcorn layer. The resulting popcorn was powdery when eaten, and the flavor of cheese was excessive only at the top of the popcorn layer.

[0036]

Comparative Example 2 A sprinkling seasoning for popcorn was produced in the same manner as in Example 1 except that a fat and oil having a melting point of 20 ° C. was used. It melted at the top and could not taste the entire popcorn layer.

[0037]

COMPARATIVE EXAMPLE 3 A sprinkling seasoning for popcorn was produced in the same manner as in Example 1 except that the average diameter of the seasoning was adjusted to about 6 mm. It reached the lower part of the popcorn layer by wet coating, and the upper part of the popcorn layer could not be sufficiently seasoned.

[0038]

Comparative Example 4 A sprinkling seasoning for popcorn was produced in the same manner as in Example 1 except that the average diameter of the seasoning was adjusted to about 1.5 mm, and popcorn was produced using the sprinkling seasoning for popcorn. Most of the seasonings melted at the upper portion of the popcorn layer before reaching the lower portion of the popcorn layer, and the entire popcorn layer could not be seasoned.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/18-1/24 A23D 9/00

Claims (3)

(57) [Claims] 1. A sprinkling spice seasoning for popcorn, comprising a molded product having a diameter of 2 to 5 mm formed using an oil having a melting point of 30 to 50 ° C. 2. The sprinkling seasoning for popcorn according to claim 1, wherein the addition amount of the fat or oil is 55 to 70% by weight based on the whole raw material of the sprinkling seasoning for popcorn. 3. A seasoning according to claim 1 for popcorn sprinkled seasoning wherein the ing from the molded product of flaked or granular.