JP3866938B2 - Method for producing powdered oil and fat and powder seasoning - Google Patents
Method for producing powdered oil and fat and powder seasoning Download PDFInfo
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- JP3866938B2 JP3866938B2 JP2001198554A JP2001198554A JP3866938B2 JP 3866938 B2 JP3866938 B2 JP 3866938B2 JP 2001198554 A JP2001198554 A JP 2001198554A JP 2001198554 A JP2001198554 A JP 2001198554A JP 3866938 B2 JP3866938 B2 JP 3866938B2
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- 239000000843 powder Substances 0.000 title claims description 40
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 239000003921 oil Substances 0.000 claims description 72
- 239000003925 fat Substances 0.000 claims description 59
- 239000000796 flavoring agent Substances 0.000 claims description 23
- 235000019634 flavors Nutrition 0.000 claims description 23
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 14
- 235000012149 noodles Nutrition 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 235000008446 instant noodles Nutrition 0.000 claims description 9
- 238000009826 distribution Methods 0.000 claims description 8
- 238000002844 melting Methods 0.000 claims description 8
- 230000008018 melting Effects 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000004482 other powder Substances 0.000 claims description 6
- 230000036346 tooth eruption Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000001174 ascending effect Effects 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 description 58
- 235000014347 soups Nutrition 0.000 description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 240000002234 Allium sativum Species 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
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- Edible Oils And Fats (AREA)
- Noodles (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、熱水に溶解したときに油脂が熱水の表面に浮遊してくる粉末スープ等の粉末調味材の原料等として用いる粉末状油脂、及びこれらを含有する粉末調味材、並びにこれらと麺塊とを収納した容器入り即席麺に関する。
【従来の技術】
例えばラーメンスープのようなものは喫食時にスープの表面に油脂が浮遊してくるのが普通である。一般的に即席麺のスープは、スープ粉末と油脂を別添包装し、喫食時にスープ粉末と油脂とを別個に添加する方法によって得られる。しかしながら、油脂を別個に添加する場合には、油脂が包装袋内に残る、あるいは手に付着する等の欠点があるばかりでなく、スープ粉末用の包装袋と油脂用の包装袋とを別々に必要とする等不経済であった。
また、油脂を粉末化してスープ粉末と一緒に1つの包装袋にいれる方法が考えられるが、粉末油脂として、乳化剤を用いて製造された粉末油脂を使用する場合には、熱水に添加した場合に熱水の表面に油が浮遊せず、スープとして好ましい外観及び風味を奏することができない。
【０００２】
かかる欠点を解消するための方法として、特公昭６３−４２５０８号公報は、糖類粉末又は糖類を主体とする粉末と添加水とからなる粉末状系を該糖類が結晶化する加熱条件で加熱処理して多孔質状の不定形粒とし、これに液状油脂を添加混合した後、各種粉末スープ原料と粉体混合することを特徴とする粉末スープの製造方法を開示している。
しかしながら、特公昭６３−４２５０８号公報に記載の粉末スープの製造方法においては、多孔質状の不定形粒を調製する煩雑な工程をとる必要がある。また、この方法においては、多孔質状の不定形粒を調製するために糖類粉末を大量に使用する必要があることから、スープの風味バランスの調整が難しく、しかも粉末スープが嵩張るという課題が残されている。
【０００３】
【発明が解決しようとする課題】
本発明は、流動性に優れ、熱水に添加した場合に速やかに溶解し、適度な大きさの油滴が熱水表面に浮遊してスープ等として好ましい外観、風味を奏する粉末状油脂を提供することを目的とする。
また、本発明は、油脂を別添包装する必要がなく、他の粉末原料と合わせて粉末スープ等の粉末調味材を提供することを目的とする。
さらに、本発明は、これらと麺塊とを収納した容器入り即席麺を提供することを目的とする。
【０００４】
【課題を解決するための手段】
本発明は、特定の上昇融点を有する塊状の油脂を切削して、特定の粒度分布を有する粉末状油脂を用いることにより、上記課題を解決できるとの知見に基づきなされたものである。
すなわち、本発明は、下記（１）から（３）：
（１）上昇融点４０〜６０℃の油脂を用い、
（２）実質的に乳化剤を含まず、かつ、
（３）粒度分布が、
目開き1840μmパス〜目開き850μmオン：10〜55質量％、
目開き850μmパス〜目開き300μmオン：35〜85質量％、
目開き300μmパス〜目開き106μmオン：5〜30質量％
であることを特徴とする粉末状油脂を提供する。
また、本発明は、前記粉末状油脂とその他の粉末原料とからなることを特徴とする粉末調味材を提供する。
さらに、本発明は、前記粉末調味剤が入れられた包装袋と、麺塊とを収納した容器入り即席麺を提供する。
【０００５】
【発明の実施の形態】
本発明において粉末調味材とは、熱水に添加溶解した場合に油脂が熱水の表面に浮遊してきて、ラーメンスープ等として好ましい外観、風味を呈するものである。具体的には、中華麺スープ、中華スープ、うどんやそばの汁、さつま汁の素、けんちん汁の素等が挙げられる。
本発明の第１の態様おいて、粉末状油脂としては、上昇融点が４０〜６０℃、より好ましくは４５〜５５℃、更に好ましくは５０〜５５℃の油脂を使用する。かかる上昇融点を有する油脂であれば特に制限されず、天然油脂、加工油脂及びこれらの混合物のいずれをも使用することができる。具体的には、牛脂硬化油、豚脂硬化油、大豆硬化油、綿実硬化油、ゴマ硬化油、パーム硬化油、ヤシ硬化油、あるいはこれらの混合物等が挙げられる。尚、ここで、「上昇融点」とは、油脂のほとんどが液相に転じ、残ったわずかの量の固相が存在するまま全体が流動を開始する温度のことをいう。
また、本実施態様では、油脂を乳化させることなく粉末化した、実質的に乳化剤を含まない粉末状油脂を使用する。該粉末状油脂を製造する方法としては、塊状の油脂を切削して得る方法等が挙げられ、例えば表面に切削歯を設けた回転ドラムを備える切削機を用い、塊状の油脂を該ドラムの表面に押し当てて切削する等の方法がある。尚、ここで、「実質的に乳化剤を含まない」とは、油脂中の乳化剤含量が0.001質量％未満であることを意味する。
【０００６】
また、本実施態様において、粉末状油脂の粒度分布は、目開き1840μmパス〜目開き850μmオンで10〜55質量％であり、この範囲内であれば、熱水に素早く溶解する。より好ましくは15〜50質量％、更に好ましくは20〜45質量％である。目開き850μmパス〜目開き300μmオンで35〜85質量％、より好ましくは40〜80質量％、更に好ましくは45〜70質量％であり、目開き300μmパス〜目開き106μmオンで5〜30質量％、好ましくは5〜25質量％、更に好ましくは8〜15質量％である。
上記分布を有することで、一定量の粉末状油脂を容器及び包装袋等につめることが容易になる。ここで、粉末状油脂の粒度分布の測定は、例えば目開きの異なる数種類の篩を用意し（例えば目開き1840、850、500、300、180、106、53μm）、目開きの大きな篩から小さな篩まで、順に粉末状油脂を通し、それぞれの篩に残った粉末状油脂の質量を測定することによって行われる。
【０００７】
また、本発明においては、上記油脂に香味成分を含ませた香味油を使用することもできる。この香味油は、例えば、上記油脂に香味成分を含む原料を添加して加熱処理を施し、該原料中の香味成分を油脂に移行させた後、残渣をとり除き、油相を採取することにより得ることができる。上記香味成分を含む原料としては、例えば、ジンジャー、ガーリック、オニオン、ネギ、モヤシ、トウバンジャン等が挙げられる。
【０００８】
本発明の第２の態様は、前記粉末状油脂とその他の粉末原料とからなる粉末調味材であり、好ましくは該粉末状油脂の含有量は０．１〜２０質量％である粉末調味材である。より好ましくは粉末状油脂の含有量は０．５〜１５質量％、更に好ましくは１〜１０質量％である。
本発明の粉末調味材には、この他の粉末原料として、粉末スープ等の原料として用いられている原料、例えば、肉エキス、食塩、アミノ酸、グルタミン酸ナトリウム、各種スパイス等を適宜使用することができる。また、上記の粉末状油脂とは別に、油脂を乳化剤を用いて水に乳化し、これをスプレードライヤーを用いて乾燥、粉末化するなどして製造された粉末油脂（以下、粉末乳化油脂という。）を使用することもできる。粉末乳化油脂は、熱水に添加したときに熱水の表面に浮遊してくるものではないが、スープ等に円やかな油脂の風味を付与することができる。
この粉末調味材は、油脂を別添包装する必要がなく、流動性に優れ、熱水に添加した場合に速やかに溶解し、適度な大きさの油滴が熱水表面に浮遊してスープ等として好ましい外観、風味を奏する。
このようにして得られた粉末調味材は、容器に入れてスープの素等として、また、アルミ箔製等の包装袋に入れ、麺塊とともに更に別の包装袋やカップ等の容器に収納して容器入り即席麺等として市場に供することができる。
【０００９】
【発明の効果】
本発明により、流動性に優れ、熱水に添加した場合に速やかに溶解し、適度な大きさの油滴が熱水表面に浮遊してスープ等として好ましい外観、風味を奏する粉末状油脂が提供される。また、本発明により、他の粉末原料と合わせて粉末スープ等の粉末調味材が提供される。さらに、本発明により、これらと麺塊とを収納した容器入り即席麺が提供される。
次に本発明を実施例により説明する。
【００１０】
【実施例１から３】
１）粉末状油脂の製造
上昇融点が５３℃の牛脂硬化油２００部にガーリック１００部を添加し、攪拌混合しながら１５分間で１００℃にまで昇温させ、当該温度を２０分間保持した後、残渣をとり除き、油相を採取して香味油を得た。
次に、上記香味油を型に入れ、２５℃に冷却固化し、ブロック状の香味油（縦６５０ｍｍ×横４５０ｍｍ×高さ２００ｍｍ）を得た。
表面に図１に示す形状の切削歯を多数設けた回転ドラム（直径４００ｍｍ、横幅５００ｍｍ）を備えた切削機を用意した。この回転ドラムを４５０ｒｐｍで回転させながら該ドラムの表面上に上記ブロック状の香味油を押し当てて切削し、得られた切削物を目開き１８４０μｍの篩を通して、粉末状の油脂切削物を得た。
２）粉末調味材（ラーメン用粉末スープ）の配合
表１の配合に従ってラーメン用粉末スープを得て、このラーメン用粉末スープ１４ｇをアルミ箔性の包装袋に充填密封した。
【００１１】
【表１】
表１
３）粒度分布の測定
目開きの異なる数種類の篩を用意し（目開き850、500、300、180、106、53μm）、実施例１の粉末油脂から20.0gを任意に4回採取し、それぞれ目開きの大きな篩から小さな篩まで順に通し、それぞれの篩に残った粉末状油脂の質量を測定した。得られた結果を表２に示す。
【００１３】
【表２】
表２
４）即席麺の製造
上記ラーメン用粉末スープを入れた包装袋と、常法により製造した麺塊８０ｇとを更に合成樹脂製の包装袋に収納して袋入り即席麺を得た。
５）ラーメンの調理
上記合成樹脂製の包装袋から麺塊を取り出し、沸騰水５５０ｍｌに入れて３分間茹でた後、上記アルミ箔製の包装袋を開封してラーメン用粉末スープを添加してかき混ぜラーメンを調理した。ここで、ラーメン用粉末スープは、流動性があって包装袋内に残留せず、熱水に速やかに溶解した。また、出来上がったラーメンは、ガーリックに由来する茶色の色調を有する油脂が熱水表面に浮遊していてラーメンスープとして好ましい外観を呈し、ガーリックの香味と油脂の円やかな風味が活かされた風味バランスのよいものであった。
【図面の簡単な説明】
【図１】切削機の回転ドラムに設けられた切削歯の形状である。
【図２】切削機の回転ドラムに設けられた切削歯の写真である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to powdered fats and oils used as a raw material for powder seasonings such as powder soup in which fats and oils float on the surface of hot water when dissolved in hot water, and powder seasonings containing them, and The present invention relates to instant noodles in containers containing noodle chunks.
[Prior art]
For example, for ramen soup, oil and fat usually float on the surface of the soup when eating. In general, instant noodle soup is obtained by a method in which soup powder and fat are separately packaged, and the soup powder and fat are added separately at the time of eating. However, when fats and oils are added separately, not only do fats and oils remain in the packaging bag or adhere to the hand, but the soup powder packaging bag and the fat packaging bag are separated separately. It was uneconomical as required.
In addition, it is conceivable to pulverize the fat and put it in one packaging bag together with the soup powder, but when using powdered fat manufactured using emulsifier as hot powder, add it to hot water In addition, the oil does not float on the surface of hot water, and the appearance and flavor preferable as a soup cannot be achieved.
[0002]
As a method for eliminating such drawbacks, Japanese Patent Publication No. 63-42508 discloses a heat treatment in which a saccharide powder or a powdery system composed of a saccharide-based powder and added water is heated under heating conditions for crystallization of the saccharide. A method for producing a powder soup is characterized in that it is made into porous amorphous particles, liquid oil and fat is added to and mixed with this, and then mixed with various powder soup ingredients.
However, in the method for producing a powder soup described in Japanese Patent Publication No. 63-42508, it is necessary to take a complicated process of preparing porous amorphous particles. In addition, in this method, since it is necessary to use a large amount of sugar powder in order to prepare porous amorphous particles, it is difficult to adjust the flavor balance of the soup, and the problem that the powder soup becomes bulky remains. Has been.
[0003]
[Problems to be solved by the invention]
The present invention provides powdered fats and oils that are excellent in fluidity, dissolve quickly when added to hot water, and have an appropriate size of oil droplets floating on the surface of hot water to give a preferable appearance and flavor as a soup The purpose is to do.
Another object of the present invention is to provide a powder seasoning such as a powder soup in combination with other powder raw materials without the need for separately packaging oils and fats.
Furthermore, this invention aims at providing the instant noodles with a container which accommodated these and noodle chunks.
[0004]
[Means for Solving the Problems]
This invention is made | formed based on the knowledge that the said subject can be solved by cutting the block fats and oils which have a specific raise melting | fusing point, and using the powdery fats and oils which have a specific particle size distribution.
That is, the present invention provides the following (1) to (3):
(1) Using fats and oils with a rising melting point of 40-60 ° C,
(2) substantially free of emulsifier, and
(3) The particle size distribution is
Opening 1840 μm pass to 850 μm opening: 10 to 55% by mass,
850 μm aperture to 300 μm aperture: 35 to 85% by mass
Aperture 300 μm pass to Aperture 106 μm ON: 5-30% by mass
Provided is a powdery oil or fat characterized by
Moreover, this invention provides the powder seasoning characterized by consisting of the said powdery fat and the other powder raw material.
Furthermore, the present invention provides instant noodles in a container containing a packaging bag containing the powder seasoning and a noodle mass.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the powder seasoning means that when added and dissolved in hot water, the fats and oils float on the surface of the hot water and exhibit a preferable appearance and flavor as ramen soup and the like. Specific examples include Chinese noodle soup, Chinese soup, udon noodles, soba soup, sweet potato soup, and kenchin soup.
In the first aspect of the present invention, as the powdered oil or fat, an oil or fat having an ascending melting point of 40 to 60 ° C, more preferably 45 to 55 ° C, still more preferably 50 to 55 ° C is used. If it is fats and oils which have this raise melting | fusing point, it will not restrict | limit in particular, Any of natural fats and oils, processed fats and oils, and these mixtures can be used. Specifically, beef tallow oil, pork tallow oil, soybean hardened oil, cottonseed hardened oil, sesame hardened oil, palm hardened oil, hardened palm oil, or a mixture thereof. Here, the “rising melting point” refers to a temperature at which most of the fats and oils are converted into a liquid phase and the whole starts to flow with a small amount of the solid phase remaining.
Moreover, in this embodiment, the powdery fats and oils which do not emulsify fats and are emulsified and do not contain an emulsifier substantially are used. Examples of the method for producing the powdered oil and fat include a method obtained by cutting a lump of fat and oil. For example, using a cutting machine provided with a rotating drum having cutting teeth on the surface, the lump of fat and oil is removed from the surface of the drum. There is a method such as cutting by pressing against. Here, “substantially free of emulsifier” means that the emulsifier content in the fat is less than 0.001% by mass.
[0006]
Moreover, in this embodiment, the particle size distribution of the powdered fats and oils is 10 to 55% by mass with a mesh opening of 1840 μm pass to a mesh opening of 850 μm, and quickly dissolves in hot water within this range. More preferably, it is 15-50 mass%, More preferably, it is 20-45 mass%. An opening of 850 μm pass to an opening of 300 μm is 35 to 85% by mass, more preferably 40 to 80% by mass, and even more preferably 45 to 70% by mass. An opening of 300 μm pass to an opening of 106 μm is 5 to 30% by mass. %, Preferably 5 to 25% by mass, more preferably 8 to 15% by mass.
By having the above distribution, it becomes easy to pack a certain amount of powdered oil into a container, a packaging bag, or the like. Here, for the measurement of the particle size distribution of powdered fats and oils, for example, several types of sieves with different openings are prepared (for example, openings 1840, 850, 500, 300, 180, 106, 53 μm). It is performed by passing the powdered fats and oils in order up to the sieve and measuring the mass of the powdered fats and oils remaining on each sieve.
[0007]
Moreover, in this invention, the flavor oil which made the said fats and oils contain the flavor component can also be used. This flavor oil is obtained by, for example, adding a raw material containing a flavor component to the oil and fat, performing a heat treatment, transferring the flavor component in the raw material to the oil and fat, removing the residue, and collecting the oil phase. Obtainable. Examples of the raw material containing the flavor component include ginger, garlic, onion, leek, bean sprouts and tobanjan.
[0008]
The second aspect of the present invention is a powder seasoning composed of the powdered fat and oil and other powder raw materials, and preferably the powder seasoning contains 0.1 to 20% by mass of the powdered fat and oil. is there. More preferably, the content of the powdery fat is 0.5 to 15% by mass, and more preferably 1 to 10% by mass.
In the powder seasoning of the present invention, as other powder raw materials, raw materials used as raw materials for powder soup, for example, meat extract, salt, amino acid, sodium glutamate, various spices, etc. can be used as appropriate. . In addition to the above-described powdered fats and oils, fats and oils are emulsified in water using an emulsifier, and dried and powdered using a spray dryer (hereinafter referred to as powdered emulsified fats and oils). ) Can also be used. Powdered emulsified fats and oils do not float on the surface of hot water when added to hot water, but can impart a mild oily flavor to soups and the like.
This powder seasoning does not need to be separately packaged with fats and oils, has excellent fluidity, dissolves quickly when added to hot water, and oil droplets of an appropriate size float on the surface of hot water soup As such, it has a preferable appearance and flavor.
The powdered seasoning thus obtained is put in a container as a soup ingredient, or in a packaging bag made of aluminum foil or the like and stored in a container such as another packaging bag or cup together with the noodle mass. Can be provided to the market as instant noodles in containers.
[0009]
【The invention's effect】
According to the present invention, powdered fats and oils that are excellent in fluidity, dissolve quickly when added to hot water, and have an appropriate size of oil droplets floating on the surface of hot water and exhibiting a preferable appearance and flavor as a soup or the like are provided. Is done. The present invention also provides a powder seasoning such as powder soup in combination with other powder raw materials. Furthermore, according to the present invention, instant noodles in containers containing these and noodle chunks are provided.
Next, the present invention will be described with reference to examples.
[0010]
[Examples 1 to 3]
1) Production of powdered oil and fat After adding 100 parts of garlic to 200 parts of beef fat cured oil having a melting point of 53 ° C., the temperature was raised to 100 ° C. over 15 minutes while stirring and mixing, and the temperature was maintained for 20 minutes. The residue was removed, and the oil phase was collected to obtain a flavor oil.
Next, the said flavor oil was put into the type | mold, and it cooled and solidified at 25 degreeC, and obtained the block-like flavor oil (length 650 mm x width 450 mm x height 200mm).
A cutting machine provided with a rotating drum (diameter 400 mm, lateral width 500 mm) provided with a large number of cutting teeth of the shape shown in FIG. 1 on the surface was prepared. While rotating the rotating drum at 450 rpm, the block-like flavor oil was pressed onto the surface of the drum and cut, and the obtained cut material was passed through a sieve having an opening of 1840 μm to obtain a powdered fat and oil cut product. .
2) Mixing of powder seasoning (powder soup for ramen) According to the formulation in Table 1, ramen powder soup was obtained, and 14 g of this ramen powder soup was filled and sealed in an aluminum foil packaging bag.
[0011]
[Table 1]
Table 1
3) Measurement of particle size distribution Prepare several types of sieves with different openings (openings 850, 500, 300, 180, 106, 53 μm), and arbitrarily collect 20.0 g from the powdered fats and oils of Example 1 four times, The sieve was passed in order from a sieve having a large mesh size to a sieve having a small mesh size, and the mass of the powdery fat remaining on each sieve was measured. The obtained results are shown in Table 2.
[0013]
[Table 2]
Table 2
4) Production of instant noodles A packaging bag containing the ramen powder soup and 80 g of noodle mass produced by a conventional method were further stored in a synthetic resin packaging bag to obtain instant noodles in a bag.
5) Cooking noodles Remove the noodle mass from the synthetic resin packaging bag, put it in 550 ml boiling water and boil for 3 minutes, then open the aluminum foil packaging bag and add the ramen powder soup and stir. I cooked ramen. Here, the powder soup for ramen has fluidity, does not remain in the packaging bag, and quickly dissolves in hot water. In addition, the finished ramen has a brown color tone derived from garlic that floats on the surface of hot water and presents a favorable appearance as a ramen soup. It was good.
[Brief description of the drawings]
FIG. 1 shows the shape of cutting teeth provided on a rotary drum of a cutting machine.
FIG. 2 is a photograph of cutting teeth provided on a rotary drum of a cutting machine.
Claims (6)
目開き1840μmパス〜目開き850μmオン：10〜55質量％、
目開き850μmパス〜目開き300μmオン：35〜85質量％、
目開き300μmパス〜目開き106μmオン：5〜30質量％
である粉末状の油脂を製造することを特徴とする該粉末状油脂の製造方法。A method for producing powdered fats and oils having an ascending melting point of 40 to 60 ° C., using a cutting machine having a rotating drum with cutting teeth on the surface, containing flavor components, and substantially emulsifying agents By pressing a lump of fat and oil that does not contain the surface of the drum and cutting, the particle size distribution becomes
Opening 1840 μm pass to 850 μm opening: 10 to 55% by mass,
850 μm aperture to 300 μm aperture: 35 to 85% by mass
Aperture 300 μm pass to Aperture 106 μm ON: 5-30% by mass
A method for producing a powdered oil or fat, comprising producing a powdered oil or fat.
目開き1840μmパス〜目開き850μmオン：10〜55質量％、
目開き850μmパス〜目開き300μmオン：35〜85質量％、
目開き300μmパス〜目開き106μmオン：5〜30質量％
である粉末状の油脂を製造することを特徴とする該粉末状油脂の製造方法。By adding a raw material containing a flavor component to an oil with an ascending melting point of 40 to 60 ° C., applying heat treatment, transferring the flavor component in the raw material to the oil, removing the residue, and collecting the oil phase A flavor oil containing a flavor component is obtained, and then the flavor oil is cooled and solidified to obtain a lump oil, and then the lump oil is obtained using a cutting machine provided with a rotating drum having cutting teeth on the surface. Is pressed against the surface of the drum to cut the particle size distribution,
Opening 1840 μm pass to 850 μm opening: 10 to 55% by mass,
850 μm aperture to 300 μm aperture: 35 to 85% by mass
Aperture 300 μm pass to Aperture 106 μm ON: 5-30% by mass
A method for producing a powdered oil or fat, comprising producing a powdered oil or fat.
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| CN102202514A (en) * | 2008-08-22 | 2011-09-28 | 理研维他命株式会社 | Method for producing powdery emulsified fat |
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