JP3504891B2 - New coating material powder manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a variety of food and drink such as processed meat and fishery products, soups, seasonings, instant foods, retort foods, snack foods, cooked foods, favorite foods and drinks, and other foods and drinks. The present invention relates to a method for producing a novel coating material powder that can be used as a seasoning material or an aroma and flavor imparting agent.

[0002]

2. Description of the Related Art Conventionally, dried bonito, miso, dried sardines or shrimp,
As a secondary processed product of dried fish and shellfish such as crab, these are crushed and pulverized, or dried vegetables, dried grains,
Spices, herbs, or spices, green tea, black tea, coffee, and other spices that have been crushed and powdered are used as seasonings and various foods and drinks. The powdered products as described above include dried fish and shellfish, dried vegetables, dried grains, spices, herbs,
The rich flavor of the raw materials, which cannot be obtained by various extracts obtained by extracting the luxury items, is fully utilized. However, if the powder is made fine in order to promote the elution of the taste and aroma components, the contact area with the air becomes large and the hygroscopicity increases, and at the same time, the volatilization of the aroma components and the taste and aroma components Many defects such as deterioration due to oxidation and discoloration occur,
It was difficult to fully utilize the aroma and flavor of dried fish and shellfish, dried vegetables, dried cereals, spices, herbs, and luxury items.

Therefore, as a method for improving these drawbacks, conventionally, for example, α-starch, garlic powder, MSG, alcohol, soy sauce, etc. have been added to a powdered bonito flakes having a thickness of 10 to 50 microns or 70 to 100 mesh. The dried bonito flakes are subjected to a sieving machine to form small lumps, and a method for producing granulated bonito knots obtained by vacuum drying (see Japanese Patent Publication No. 43-5709) is used. A method of producing dashi stock (Japanese Patent Publication No. 57-41), which is prepared by adding and mixing the mixture so that it has a constant viscosity, and molding it into granules having a diameter of 1 mm to 3 mm and a length of 1.5 mm to 3 mm by a pressure extruder.
897) and the like have been proposed.

[0004]

However, although the above-mentioned methods proposed in the related art are improved in terms of moisture absorption, volatilization of aroma components, component changes, etc., taste components and aroma components are rapidly eluted, I'm not always satisfied with the taste. On the other hand, the applicant first
An average particle size of about 5 is obtained by crushing one kind of material or a mixture of two or more kinds selected from dried fish and shellfish, dried vegetables and dried cereals.
To about 200 micron, preferably about 20 to about 100 micron, and then coating the surface of the fine powder with an excipient. No. 8-33458). However, although it has been improved with respect to the rapid elution of taste components and aroma components, it is not always satisfactory with respect to stability against humidity and temperature and suppression of flavor deterioration when used in foods, and further improvement. It is strongly desired that the proposed raw material powder be proposed.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the drawbacks of the conventional powder materials as described above, and as a result, have been selected from food materials 1
After pulverizing one kind of material or a mixture of two or more kinds with a vibration mill, a ball mill or the like to obtain a powder having an average particle size in the range of 20 to 1000 microns, preferably 50 to 500 microns, the powder material is flowed. While maintaining the shape, by spraying a binder to the powder material and granulating, preferably trehalose or trehalose as a binder, a water-soluble protein, a microbial-derived polysaccharide, and a plant-derived polysaccharide. The coating material powder obtained by granulating using one or a mixture of two or more selected from starch, starch and partially decomposed products of starch, and sugar alcohol is
The present invention has been completed by discovering that the flavor component and the aroma component are rapidly eluted during eating and drinking, and that the high-quality flavor of the food material can be tasted, while it is remarkably improved in terms of volatilization of the aroma component and component change.

[0006] Thus, according to the present invention, one material selected from food materials or a mixture of two or more materials is crushed to have an average particle size of 20 to 1000 microns, preferably 50 to 5
Granulating by spraying a binder to the powder material while maintaining the powder material in a fluid state after forming the powder in the range of 00 microns, preferably trehalose or trehalose as the binder, A novel coating characterized by granulation using one or a mixture of two or more selected from water-soluble proteins, microbial-derived polysaccharides, plant-derived polysaccharides, starch and partial starch degradation products, and sugar alcohols. A method for producing a raw material powder is provided.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail below.

The food materials that can be used in the present invention include secondary processed products of dried fish and shellfish, dried vegetables, dried grains,
Examples thereof include spices, herbs, luxury items such as green tea, black tea, and coffee, dairy product powders such as skim milk powder, and powdered flavors. Examples of the dried fish and shellfish that can be used in the present invention include, for example, bonito, tuna, horse mackerel, mackerel, soda, and sardine, etc .; small fish such as anchovy, sardine, sand eel, horse mackerel, scallop, Various dried sardines obtained by boiling and drying fish and shellfish such as shrimp, sea cucumber; dried shrimp including spiny lobster, prawn, lobster, sakura shrimp and various amyids; king crab, crab, snow crab, crab, Dried crabs such as blue crab and pine crab; clams, abalone, oysters,
Dried products such as turban shells, blue clams, clams and scallops;
Examples include dried products of squid and octopus; dried products of other fish and shellfish, and processed fish products. Also,
Examples of dried vegetables that can be used in the present invention include dried vegetables such as Chinese cabbage, cabbage and spinach; dried vegetables such as onions, potatoes and lotus roots;
Dried root vegetables such as carrots, burdock and sweet potatoes;
Dried fruits and vegetables such as tomatoes, cucumbers and eggplants; Dried fruits and vegetables such as cauliflower and broccoli; Bracken,
Examples thereof include dried products of wild vegetables such as horsetail and mushrooms; dried products of other vegetables and processed and cooked products thereof. Further, as the dry grains that can be used in the present invention,
For example, dried products such as rice, wheat, corn, and buckwheat, and other cereals, and dried products of these processed and cooked products can be exemplified.

Furthermore, the spices and herbs that can be used in the present invention include, for example, Ajowan, allspice, anise, caraway, cardamom, cassia, celery, chili pepper, cinnamon, clove, coriander, cumin, dill. , Fennel, fenugreek, ginger, Japanese pepper, juniper,
Mace, mustard, nutmeg, paprika, pepper,
Poppy, saffron, sesame, star anise, turmeric, basil, bay leaf, chamomile, capers, parsley, mint, tarragon, cherville, lemongrass,
Examples thereof include spices such as onion and garlic, dried products of herbs, and spices such as curry powder and mixed spices prepared by appropriately mixing these spices and herbs.

Further, as the spices that can be used in the present invention, for example, dried tea products such as green tea, black tea, oolong tea, barley tea, rooibos tea, and jasmine tea; dried dessert products such as coffee and cocoa. It can be illustrated.
In addition to these, dairy product powders such as skimmed milk powder and powdered flavors can be exemplified.

As a method for pulverizing the food material as described above, for example, a pulverizer such as a vibration mill, a ball mill, a feather mill, a hammer mill, and a freeze pulverizer is used, and the average particle size is 20 to 1000 microns, preferably. 50-50
There is a method of pulverizing to a powder within the range of 0 micron. Before crushing, shred or coarsely crush into a suitable size with a frozen cutter, etc.
It is even more effective if the powder is in the range of 1000 microns, preferably 50-500 microns. Further, the food material before drying may be dried as it is or after crushing by adding water.

The binder that can be used in the present invention is not particularly limited, but preferably trehalose or trehalose and water-soluble proteins, microorganism-derived polysaccharides, plant-derived polysaccharides, starch and partially decomposed products of starch and sugars. Examples thereof include one kind or a mixture of two or more kinds selected from alcohols. Water-soluble proteins include gelatin, ovalbumin, casein, etc .; microbial-derived polysaccharides such as pullulan and curdlan; plant-derived polysaccharides such as guar gum, xanthan gum, gum arabic, soybean polysaccharides, agar, etc .; starch and starch Examples of the partially decomposed product include dextrin, pregelatinized starch, powdered starch syrup and the like, and examples of sugar alcohol include maltitol, reduced starch syrup, lactitol and the like.

In the present invention, the powdery food material as described above is charged into, for example, a fluidized bed granulator and compressed air,
Granulation can be carried out by preferably spraying an aqueous binder solution as described above while maintaining a fluid state by blowing an inert gas such as nitrogen gas or carbon dioxide gas. The amount of the binder aqueous solution added to the powdered food material can be arbitrarily selected depending on the type of the powdered food material, the type and concentration of the binder aqueous solution, etc. Amounts of binder aqueous solution in the range of 1 to 30% by weight based on weight are often employed.

The coating material powder of the present invention is seasoned with various foods and drinks such as processed meat and fish products, soups, seasonings, instant foods, retort foods, snack foods, cooked foods, favorite foods and drinks, and other foods and drinks. By adding an appropriate amount as an ingredient, a seasoning material or an aroma and flavor imparting agent, volatilization of aroma components during processing and storage, aroma components
It is possible to provide foods and drinks in which changes in components such as taste components are suppressed, the high-quality aroma and flavor of food materials can be quickly enjoyed during eating and drinking, and a satisfactory feeling can be obtained.

[0015]

EXAMPLES Next, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1 The bonito flakes powder obtained by crushing the bonito flakes powder that had been roughly crushed in advance with a ball mill to an average particle size of 200 microns was obtained.
g in a fluidized bed granulator, 300 g of a 15% trehalose aqueous solution was sprayed on a place in a fluidized state at a blast temperature of about 80 ° C. and an exhaust air temperature of about 40 ° C. to granulate by a conventional method,
It was sieved with 10 mesh to obtain a dry powder (Invention product 1).

Example 2 A dry powder was obtained in the same manner as in Example 1 except that the 15% trehalose aqueous solution was replaced with the 15% gelatin aqueous solution (invention product 2).

Example 3 A dry powder was obtained by the same procedure as in Example 1 except that 10% trehalose and 5% pullulan aqueous solution were used in place of the 15% trehalose aqueous solution (invention product 3). .

Example 4 A dry powder was obtained in the same manner as in Example 1 except that the 15% trehalose aqueous solution was replaced with the 15% dextrin aqueous solution (invention product 4).

Comparative Example 1 The crushed bonito flakes powder used in Example 1 was sieved with 40 mesh to obtain a product (Comparative Product 1).

Comparative Example 2 A dry powder was obtained in the same manner as in Example 1 except that fine bonito powder having an average particle size of 10 microns or less was used (Comparative Product 2).

Comparative Example 3 Katsuobushi powder 1 having an average particle size of 200 microns used in Example 1
300 g of 15% trehalose aqueous solution was mixed with 000 g, and this was dried by a mobile minor type spray dryer manufactured by Niro Co. at a hot air temperature of 150 ° C. and an exhaust air temperature of 80 ° C.,
A dry powder was obtained (Comparative product 3).

Evaluation : Sensory evaluation was performed on the powders immediately after preparation obtained in Examples 1 to 4 and Comparative Examples 1, 2 and 3 and the powders stored in a thermostat at 40 ° C. for 1 month. In the sensory evaluation, Examples 1 to 4 and Comparative Examples 2 and 3 were 1 g, and Comparative Example 1 was 0.95 g so that the content of bonito was 30.
Precisely weigh in a 0 ml beaker and add 1 volume of boiling water at approx.
The sample was put in 00 ml and well stirred, and the result was given by multiple answers from 20 panelists. The results are shown in Tables 1 and 2. The numbers in the table represent the number of people who were judged to be good.

[0024]

[Table 1] Table 1: Results of sensory evaluation of powder immediately after preparation

[0025]

[Table 2] Table 2: Sensory evaluation of powder stored at 40 ° C for 1 month
The result of

Evaluation results : Inventive products 1 to 4 were evaluated in comparison with Comparative product 1 both immediately after preparation and after storage for 1 month at 40 ° C. in terms of fragrance, taste and speed of elution of flavor. it was high. On the other hand, when comparing the present invention products 1 to 4 and the comparative products 2 and 3, there was no great difference in the fragrance, taste and flavor elution speed immediately after preparation, but after storage at 40 ° C for 1 month, Although the fragrance, taste, and hygroscopicity of Comparative Products 2 and 3 were reduced, the fragrant bonito flakes of the present invention 1 to 4 were very well preserved even after storage, and the hygroscopicity was also good. In particular,
Among the products 1 to 4 of the invention, the products 1 and 3 of the invention using trehalose as the binder were excellent.

Example 5 A coarsely crushed black pepper was crushed by a ball mill to an average particle size of 300 μm, and 1000 g of the obtained black paper powder was charged into a fluidized bed granulator, and the air temperature was about 80 ° C. and the air temperature was about 80 ° C. 10% pullulan, 5% trehalose aqueous solution 3 in a fluidized state at 40 ° C
00 g was sprayed, granulated by a conventional method, and sieved with 10 mesh to obtain a dry powder (invention product 5).

Comparative Example 4 The coarsely crushed black pepper powder used in Example 5 was used as 4 parts.
It was sieved with 0 mesh to obtain a product (Comparative product 4). The product 5 of the present invention was superior to the product 4 of the comparative example in terms of the speed of elution of scent, taste, and flavor immediately after production and after storage at 40 ° C. for 1 month.

Example 6 Preliminarily coarsely crushed garlic was crushed with a ball mill to an average particle size of 150 μm, and 1000 g of the obtained garlic powder was charged into a fluidized bed granulator, and the blowing temperature was about 80.
At 25 ° C. and an exhaust air temperature of about 40 ° C., 300 g of a 25% trehalose aqueous solution was sprayed onto a fluidized state, granulated by a conventional method, and sieved with 10 mesh to obtain a dry powder (invention product 6).

Comparative Example 5 The coarsely crushed garlic powder used in Example 6 was sieved with a 40 mesh to obtain a product (Comparative product 5). The product 6 of the present invention was superior to the product 5 of the comparison in terms of scent, taste and flavor elution speed immediately after production and after storage at 40 ° C. for 1 month.

[0031]

EFFECTS OF THE INVENTION According to the present invention, moisture absorption, volatilization of aroma components, component change, etc. are remarkably improved, and taste components and aroma components are rapidly eluted during eating and drinking, so that a good flavor of food materials can be enjoyed. A coating material powder that can be obtained is obtained,
It is extremely useful because it can be used in a wide range of fields such as food and drink.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-8-298956 (JP, A) JP-A-9-187231 (JP, A) Chemical Engineering, Vol. 42, No. 2 (1997), p. 129-133 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22-1/237 A23L 1/00 JSTPlus (JOIS)

Claims (2)

(57) [Claims] 1. A secondary processed product of dried fish and shellfish, dried vegetables,
Dried cereals, spices, herbs, green tea, black tea, coffee
-Luxury products, dairy powder such as skim milk powder, and powder
One material selected from perfumes or a mixture of two or more kinds is crushed to obtain a powder having an average particle size in the range of 20 to 1000 μm, preferably 50 to 500 μm, and the powdered material is kept in a fluid state. While adding trehalose to the powder material
Or trehalose, water-soluble protein, microbial origin
Polysaccharides, plant-derived polysaccharides, starches and starches
One or more selected from partially decomposed products and sugar alcohols
A novel method for producing a powder for coating material, which comprises spraying a binder comprising the above mixture and granulating. 2. The binder is trehalose or trehalose, and one or a mixture of two or more selected from water-soluble proteins, microbial-derived polysaccharides, plant-derived polysaccharides, starch and partial starch degradation products, and sugar alcohols. The method according to claim 1, wherein