JP3366099B2 - Manufacturing method of processed starch food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is to season a scaly or thin block processed starch product while reducing the destruction of its shape, have a crispy texture, have a good taste and flavor, and transfer the seasoning. The present invention relates to a method for producing a starch-processed food product with less dye transfer.

[0002]

2. Description of the Related Art Processed starch products, for example, scaly starches such as mashed potatoes, have been conventionally known as inexpensive and nutritious and easy-to-eat foods, and various methods for seasoning them have been proposed. . For example, while stirring the dried mashed potatoes, a small amount of heated fats and oils material is added, the first step of permeating the fats and oils over the entire surface of the dried mashed potatoes, salt as seasoning, sodium glutamate,
Using white sucrose, colorants, various extracts, soy sauce, curry powder, etc., to the above-mentioned oil and fat-treated dried mashed potato, a liquid or paste-like seasoning alone or mixed with powdery or granular seasoning A method for seasoning dried mashed potatoes characterized by a combination of two steps (Japanese Patent Laid-Open No. Sho 47-19051), scaly mashed potatoes or hollow granules in an appropriate amount of sodium glutamate, inosinic acid, citric acid, and salt. Add an appropriate amount of seasoning such as, and stir and mix in a rotary pot, then spray a cold sugar solution from a high-pressure spray to give water within 10% by weight and add mashed potato or ground Attached to the surface of the curry, then curry,
A method for producing a processed food product based on a starchy material, which is prepared by adding an appropriate amount of powder of cheese or the like, animal extract, or plant extract powder to make it adhere to the outer surface, and then taking it out and drying with a dryer ( Japanese Patent Publication No. 57-22534) is known.

However, the starch-processed foods proposed hitherto are not yet satisfactory. For example, in JP-A-47-19051, it is stated that the surface coating of oils and fats reduces the hygroscopicity to maintain the structure during production, and the decrease in hygroscopicity does not cause the defects of disintegration and deterioration. Since it is sprayed in the early stage, it impedes the permeability of the seasoning liquid in the subsequent process, and the starch portion becomes a dull food at the time of eating, and in the surroundings of starch, various hydrophilic substances are attached to the surface on which oil and fat are attached. Since the seasoning is mixed and adhered in the form of an aqueous solution, there is a drawback that the actual binding force is weakened. In addition, at the time of production, heated high temperature oil (100 to 20) is used.
0 ° C) is highly dangerous and not convenient. Also, when drying, fats and oils hinder the drying efficiency of water,
If it does not tend to be overheated, it cannot be dried to an appropriate water content, which causes oxidative deterioration of fats and oils, and is also easily deteriorated over time, which has the drawback of affecting the taste. Also,
In the case of JP-B-57-22534, a cold sugar solution is sprayed from a high pressure spray to give a weight ratio of 10
Since the seasoning is attached to the surface of the mashed potato or the true ground while giving the moisture within%, the moisture does not penetrate into the inside of the base material and the seasoning liquid does not penetrate into the inside of the mashed potato, resulting in a tasteless food at the time of eating. , Furthermore, it does not become dissolved or lumps due to low water content at the time of production, but when scaly mashed potatoes having this level of water content are mixed and stirred,
There was a drawback that the mashed potato was brittlely destroyed during stirring and a large amount of fine powder was generated. Also, since the water content is low, the surface of the mashed potatoes is not evenly moistened and it becomes difficult to attach various powders evenly, and there is a problem that the appearance is bad due to many variations in adhesion and flakes with large variations in seasoning occur. It was

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above situation of the conventional art. That is, the object of the present invention is that the manufacturability is simple and the starch molded product is not destroyed at the time of production, the dissolved seasoning penetrates into the inside of the starch molded product, and the degree of seasoning increases to the outside of the starch molded product. It becomes a highly inclined seasoning food, and by providing a water-insoluble food solid powder on the outermost part, it protects the water-soluble seasoning inside and around the starch molded product to improve water resistance and An object of the present invention is to provide a method for producing a processed starch food having a good taste and flavor and a good texture.

[0005]

[Means for Solving the Problems] The inventors have investigated the effects on the manufacturability, taste, flavor, texture, etc. of processed starch foods with regard to starch molded products and seasonings, powdered food base materials, and the manufacturing procedures thereof. As a result of the investigation, it was found that the above object of the present invention can be achieved by improving the method for adding seasonings and water to the starch molded product, the method for producing and mixing various solid food powders, and the like. Has been completed. The method for producing a processed starch food of the present invention comprises a step of adding a seasoning liquid or a seasoning solution containing a water-soluble seasoning and water to a flaky or thin-lump starch molded product, seasoning and water absorption treatment, seasoning and water absorption. The treated starch molded article includes a step of mixing a water-insoluble or poorly water-soluble food solid powder having a particle size of less than 42 mesh to perform a surface coating treatment, and a step of performing a moisture drying treatment, And the amount of water added in the step of water absorption treatment is 15 to 40% by weight based on the starch molded product.
Is characterized in that.

The details of the present invention will be described below.
Starch moldings used in the present invention include potatoes, beans,
A molded product that is molded into a scaly shape or a thin lump shape by using a starch composed of a grain powder mainly composed of starch such as corn, wheat and rice is used. Usually, after kneading starch with water, eggs, etc., thinly extruded or roller-rolled product is heat-dried and roasted, or it is molded and dried by drum dryer method, extruder method, etc. The molded product is used as it is, or by crushing it into an appropriate size. That is, generally, mashed potatoes, bread crumbs, etc. can be obtained at a low price, and a product having an arbitrary shape can be produced, which is preferably used. These starch molded products may be thinly seasoned in advance.

In the present invention, first, a seasoning solution containing a water-soluble seasoning or a seasoning and water are added to the above-mentioned flaky or thin block-shaped starch molded product for seasoning and water absorption treatment. In this step, it is necessary to add 15 to 40% by weight of water to the starch molded body, and more preferably 20 to 40% by weight. By adding water in the above range and subjecting it to water absorption, the starch molded body rapidly increases its flexibility while maintaining its overall shape, is easily deformed by stirring, and breakage due to mixing and stirring is significantly reduced. . Further, since the seasoning is mixed in the gaps of the starch molded body, the starches are unlikely to stick together and form a lump, which has an effect of preventing pulverization. If the amount of water added is lower than 15% by weight, destruction due to mixing and stirring will be significant and the yield will be poor.
In addition, there is a problem that uniform seasoning cannot be achieved, and when it is higher than 40% by weight, there is a problem that starch is dispersed in water and a part thereof becomes a paste, which causes sticking and blocking to deteriorate the yield of the molded product. . In the present invention, the amount of water added means the total amount including the amount of water contained in a water-soluble seasoning such as soy sauce or mirin when used together.

The addition of water can be carried out in various forms. For example, a part or all of seasonings such as powders and granules can be simply mixed with the starch molded product first, and then water can be added and mixed with stirring. At that time, various seasonings may be dissolved in water to be added. Also,
The water-soluble dye may be dissolved in the added water.
Further, seasonings such as powder and granules can be added together with water or can be added alternately. In either case, it is important to add a required amount of water so that the starch molded product absorbs water uniformly and has even flexibility. In order to make the starch molded body absorb water evenly, various known devices can be appropriately used. The most preferable method of adding water is to add a small amount of seasoning to the starch molded product, mix it briefly, and then slowly stir it while spraying water to absorb water, and then add the seasoning, seasoning liquid, and part of the water. And the like, followed by stirring and mixing. By the seasoning and water absorption treatment steps as described above in the present invention, water permeates from the outside to the inside of the starch molded body and the water-soluble seasoning also dissolves and permeates, so that it is formed between the inside and outside of the starch molded body. Causes a difference in the concentration of seasonings, and the concentration becomes higher toward the outside. In addition, the water content becomes higher toward the outside and becomes more flexible, so that the material is easily deformed and less likely to be broken when mixed at the time of stirring.

As seasonings that can be used in the above steps, sugars (sugar, fructose, lactose, glucose, maltose, syrup, etc.), salt, soy sauce, mirin, miso, vinegar, spices, amino acid-based seasonings ( Sodium glutamate, etc.), nucleic acid-based seasonings (sodium inosinate, sodium guanylate, etc.), livestock meat extract, seafood extract, yeast extract, protein hydrolyzate, starch hydrolyzate, starch hydrolyzate, various seasonings such as milk Can be given. However, oils and fats that form an oil film impede drying and the like when added or mixed directly. Therefore, when they are used, it is desirable to use them in combination with microencapsulation, emulsifiers or emulsifying substances. As a result, the formation of an oil film is prevented, and it becomes possible to use it in a form in which water is easily evaporated.

Next, the seasoning- and water-absorption-treated starch molded product is further mixed with a water-insoluble or slightly water-soluble food solid powder for surface coating treatment. The seasoned and water-absorption-treated starch molded product obtained by the above-mentioned step is in a hygroscopic state, and since the seasoning dissolved in water is also present on the starch molded product surface, it is insoluble or poorly water-soluble. When the solid food powder is added and mixed, these solid food powders adhere to the surface of the starch molded body to uniformly coat the surface of the starch molded body. The water-insoluble or poorly water-soluble food solid powder used in the present invention includes potatoes, rice, grain powders such as wheat, onions, spinach, carrots, tomatoes, cabbage, vegetable powders such as celery, vegetable juice. Powder, orange, grape,
Fruit powder such as apple and grapefruit, squid, octopus, scallop, sea urchin, salmon roe, shrimp, net, crab, sardine, seafood powder such as bonito, salmon, cod, beef, sheep, pork, chicken, etc. Garlic, perilla, sesame, spice powder, seaweed, hijiki, seaweed, seaweed powder such as kelp, bone, shell, egg shell, calcium-based powder such as coral, starch purified from various foods, dietary fiber, protein, Examples are various water-insoluble or slightly water-soluble powders such as powders of polysaccharides and trace nutrients. The particle size of these solid food powders must be smaller than that of the starch compact. In the case of powders having the same weight, the smaller the particle size, the larger the surface area of the particles, so that the taste and flavor of the powders are easily expressed. Further, the surface can be coated with a smaller amount of use, the taste and flavor of the solid food powder and the seasoned starch molded product can be expressed, and the cost reduction effect is enhanced. In addition, the smaller the particle size, the smaller the amount of seasoning required for adhesion. When the particle size is large, it is difficult to attach and adhere, and there is a drawback that it peels off after drying, and the adhesion to the starch molded product becomes uneven, which is not preferable because it is not uniform. The expression tends to be inferior. For these reasons, in the present invention, the particle diameter of the solid food powder needs to be less than 42 mesh, more preferably 60 mesh pass, especially 80 mesh pass, and up to about 1 μm. Those in the range are preferred.

The processed starch food of the present invention may be dyed with a water-soluble dye. As a result, a food product having an improved appearance and good palatability can be obtained. Examples of water-soluble dyes include natural dyes such as anthocyanin dyes, carotenoid dyes, carmine dyes, gardenia dyes, caramel dyes, and rack dyes, tar dyes, azo dyes, xanthene dyes, and synthetic dyes such as aluminum chelate dyes. It is not particularly limited to these. From the viewpoint of health and hygiene for the human body,
It is preferable to use a natural pigment as much as possible. When the processed starch food of the present invention is dyed with the above-mentioned water-soluble dye or the like, it is preferably carried out before the step of performing the surface coating treatment with the non-water-soluble or slightly water-soluble food solid powder. . Specifically, the seasoning and water absorption steps described above may be performed using an aqueous solution in which a water-soluble dye is dissolved. After that, by applying a surface coating treatment with a non-water-soluble or slightly water-soluble food solid powder, the starch-processed food can be mixed with high-moisture food such as cooked rice or spaghetti like sprinkles and eaten. The effect of preventing the transfer of color to other cooked rice or food such as spaghetti can be obtained.

Next, the starch molded body is dried by the step of drying the water. After the water is volatilized by drying, the seasoning is deposited, which acts as an adhesive between the solid food powder and the starch molded product, thereby generating a binding force. The step of drying the water can be performed using, for example, a band dryer. The drying temperature is 70 to 13
A range of about 0 ° C. and a drying time of about 10 to 40 minutes is adopted, whereby a processed starch food is obtained.

[0013]

[Action] A seasoning liquid containing a water-soluble seasoning or a seasoning and water are added, and the starch of the scale-like or thin-lump starch molded product is subjected to a seasoning and water absorption treatment using 15 to 40% by weight of water. As a result, the starch molded body rapidly increases its flexibility while maintaining its overall shape, is easily deformed by stirring, and the damage due to mixing / stirring is significantly reduced, which has an effect of preventing pulverization. Further, a non-water-soluble or slightly water-soluble food solid powder is mixed and surface-coated to coat the surface of the starch molded product, which is attached by the dissolved seasonings and water, and after the water is volatilized by the subsequent drying step. By depositing the seasoning, a starch molding in which the surface of the starch molding in which the food solid powder is seasoned is coated and bound is obtained. A part of the solid powder is difficult to peel off and is bound to the starch molded body, and the other part is exposed to the outer surface, whereby the flavor of the food solid powder is easily produced. The starch-processed food product of the present invention thus obtained has the effect of preventing the influence of surrounding moisture during eating, for example, when used as a sprinkle, when sprinkled on cooked rice, The solid food powder prevents the seasoning from migrating to cooked rice, and prevents the starch compact from becoming soft or dispersed, and part of the water-soluble seasoning dissolves and migrates to cooked rice. You can keep each taste without. When sprinkled on hot cooked rice, for example, if the seaweed powder is adhered to the surface of the starch molded body, the flavor of the seaweed will be enhanced compared to the case where the seaweed powder is mixed or sugar coated. Further, in the case of water-soluble dyes and seasonings of colored products, there is an effect of preventing color migration. Therefore, a starch-processed food having a good taste and flavor during eating and a good texture can be obtained.

[0014]

EXAMPLES The present invention will be described below with reference to examples. Example 1 60 parts by weight of potato flakes, 7 parts by weight of white sucrose as a seasoning, 7 parts by weight of salt, sodium L-glutamate (M
SG) (4 parts by weight) was added and mixed. In the resulting mixture,
Water was sprayed at 6, 9, 12, 18, 24, and 30 parts by weight, respectively, and mixed by stirring. Then, ginseng powder having a particle size of 100 mesh pass was added and mixed. The obtained mixture was dried in a drier at 100 ° C. until the water content became 5 parts by weight or less to obtain samples of Test Examples (1) to (6). Table 1 shows their compounding compositions.

[0015]

[Table 1]

The samples of Test Examples (1) to (6) were subjected to a sensory test for appearance and texture. The results are shown in Table 2. The criteria for comprehensive evaluation are as follows. X: unsuitable as a processed starch food, ◯: good as a processed starch food, ◎: very good as a processed starch food.

[0017]

[Table 2]

From the above results, when the amount of water added is 15 to 40% by weight with respect to the potato flakes (starch molding), the seasoning adheres almost uniformly and good flakes with a crispy feeling are obtained. You can see that you can get it. If the amount of water added to the potato flakes is less than 15% by weight, the seasoning will not be uniformly attached, and if it is 40% by weight or more, blocking will occur frequently, resulting in a hard and firm texture when dried.

Example 2 50 parts by weight of potato flakes were mixed with 10 parts of white sucrose as a seasoning.
By weight, 10 parts by weight of salt and 1 part by weight of soy sauce were added and mixed. To this mixture, 5 parts by weight of various water-soluble dyes were added to 15 parts of water.
The solution obtained by dissolving it in parts by weight was sprayed, mixed with stirring, and then added and mixed with beef bone powder (bone calcium) having a particle diameter of 200 mesh pass. The resulting mixture is at 100 ° C.
Was dried until the water content became 5 parts by weight or less, to obtain the samples of Test Examples (7) and (8). Further, samples of Comparative Examples (1) and (2) were obtained in the same manner as above except that the beef bone powder was not mixed. Table 3 shows their compounding composition.

[0020]

[Table 3]

Test Examples (7) and (8), Comparative Example (1)
And (2) the sample sprinkled on a hot cooked rice of cooked for a while and allowed to stand to observe the migration of the water-soluble dye from the potato flakes into cooked rice. The results are shown in Table 4.

[0022]

[Table 4]

From the above results, when dyeing with a water-soluble dye as in the comparative example, when mixed and eaten with a food having a high water content such as cooked rice, the dye is transferred from the processed starch food, The food is not good in appearance and gives a bad image to the eater as if it is a bad food that is intentionally dyed. In comparison with this, as in Test Examples (7) and (8), the starch-processed food of the present invention, which was dyed with a water-soluble dye and then surface-coated with a non-water-soluble powder, was the same as hot cooked rice. No dye migration is observed even when mixed with a watery food above.

Example 3 50 parts by weight of potato flakes and 10 glucose as a seasoning
After mixing 2 parts by weight, 2 parts by weight of MSG and 15 parts by weight of water were mixed and dissolved to spray and mix the seasoning. After that, 20,
1 part by weight of 42, 60, 80, 100, and 150 mesh-on tomato powder is added and mixed,
Then, the sample was dried in a dryer at 100 ° C. until the water content became 5 parts by weight or less to obtain samples of Test Examples (9) to (14).

[0025]

[Table 5]

Sensory tests on the appearance and taste of the samples of Test Examples (9) to (14) were conducted, and the results are shown in Table 6. The criteria for comprehensive evaluation are as follows. ×: Not suitable as a processed starch food, △: Not suitable as a processed starch food,
○: Good as a processed starch food, ◎: Very good as a processed starch food.

[0027]

[Table 6]

From the above results, the tomato powder having a particle size larger than that of the 42-mesh pass product cannot be uniformly adhered to the surface of the potato flakes, resulting in not only poor appearance but also weak flavor of tomato. 4 compared to this
With a tomato powder having a small particle size of less than 2 mesh pass product, not only the surface of potato flakes can be coated uniformly, but also the flavor of tomato is strongly felt. Even with a small amount of 1 part by weight of tomato powder to 50 parts by weight of potato flakes, a sufficient effect was obtained if the particle size was small.

[0029]

EFFECTS OF THE INVENTION The production method of the present invention has the above-mentioned constitution, and in the seasoning and water absorption treatment steps, water in the range of 15 to 40% by weight is added to the starch molded product. Since water permeates from the inside to the inside as well as the water-soluble seasoning dissolves and permeates, there is a difference in the concentration of the seasoning between the inside and outside of the starch molded product, and the concentration becomes higher toward the outside. In addition, the water content becomes higher and more flexible toward the outside, and it is easy to be deformed and less likely to be broken when mixed at the time of stirring. In addition, the water-insoluble or slightly water-soluble food solid powder surface-coated on the starch molding adheres due to the dissolved seasoning and water, and the seasoning precipitates in the subsequent drying step, resulting in an adhesive agent. It acts as and becomes firmly bound. Therefore, it is possible to arbitrarily fix the solid food powder, such as calcium, which is effective as a nutrient.

When a solid food powder having a particle size of less than 42 mesh is used, the taste and flavor of the solid food powder are likely to be exhibited due to the large surface area of the particles. Further, the surface can be coated with a small amount of use, and the taste and flavor of the solid food powder and the seasoned starch molded product can be exhibited, and the cost reduction effect is enhanced. In addition, the smaller the particle size, the less the amount of seasoning required for adhesion. Further, when a surface coating treatment is applied to a water-insoluble or poorly water-soluble food solid powder after dyeing the processed starch food of the present invention with a water-soluble dye or the like, cooked rice or spaghetti like sprinkles, etc. When mixed with a food having a high water content and eaten, a color transfer preventing effect from the starch-processed food to other food such as cooked rice and spaghetti can be obtained.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References Japanese Examined Japanese Patent Publication No.57-22534 (JP, B1) Japanese Examined Japanese Patent Publication No. 40-15935 (JP, B1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/216 A23L 1/10-1/164

Claims (3)

(57) [Claims] 1. A step of adding a seasoning liquid containing a water-soluble seasoning or a seasoning and water to a scaly or thin block-shaped starch molded product to carry out the seasoning and water absorption treatment, and the starch molded product subjected to the seasoning and water absorption treatment. In a step of mixing a water-insoluble or poorly water-soluble particle size of food solid powder having a particle size of less than 42 mesh to perform a surface coating treatment, and a step of drying moisture, in the step of seasoning and absorbing water. A method for producing a processed starch food, wherein the amount of water added is 15 to 40% by weight based on the starch molded product. 2. The method for producing a processed starch food according to claim 1, wherein the starch molded product is impregnated with a water-soluble dye prior to the surface coating treatment by mixing the water-insoluble solid food powder. . 3. The method for producing a processed starch food according to claim 1, wherein the water-insoluble solid food powder is made of a calcium raw material.