JP4196507B2 - Powdered colorant and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a powdered colorant blended in a seasoning for frozen cooked noodles and instant noodles and a method for producing the same, and more particularly, even when packaged integrally with these noodles and ingredients enclosed with these noodles. The present invention relates to a granular colorant capable of coloring a seasoning liquid quickly when restoring noodles and a method for producing the same, without fear of coloring noodles or ingredients inside.
[0002]
[Prior art]
Conventional instant noodles include fried foods and hot air dried foods, which can be stored for a long time and are extremely simple. In addition to these dried instant noodles, frozen cooked noodles obtained by freezing boiled noodles are known as highly convenient noodles. This frozen cooked noodle is usually frozen by putting the seasoning liquid (soup) in a container, and any cooked noodles that crawl on this frozen soup are added together with ingredients as necessary to freeze the whole. Is. When eating this, the frozen soup is thawed simply by heating the entire container in a microwave oven or the like, and is further heated to become warm noodles.
[0003]
[Problems to be solved by the invention]
The frozen cooked noodles obtained by freezing the above-mentioned seasoning liquid are large in weight and volume and require a long time for freezing of the seasoning liquid, resulting in high production costs. There is a risk that the cooked noodles and the enclosed ingredients will be colored and the quality will deteriorate.
On the other hand, it is also conceivable that the seasoning is made into powder and reconstituted by pouring and heating or adding hot water when eating. However, if the powdered seasoning is packaged separately from the frozen cooked noodles, the operation of opening them one by one at the time of restoration is complicated, and when the powdered seasoning is packaged together with the frozen cooked noodles, the boiled cooked noodles themselves Since the water contains water, a part of the powder seasoning may be dissolved in the water to color the cooked noodles.
Also, in the instant noodles, when the colorant or the soup containing the colorant is directly filled with the noodles, the colorant absorbs the moisture contained in the noodles by long-term storage and dissolves the noodles. There is a risk of coloring.
[0004]
The present invention solves the above problems, there is no fear of coloring these during storage even if they are packaged together with the noodles and ingredients, and the seasoning liquid can be colored quickly when restoring the noodles It is a technical problem to provide a granular colorant and a method for producing the same.
[0005]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention comprises a granular colorant and a production method thereof as follows.
That is, the invention described in claim 1 relates to a powdery colorant, which is a powdery colorant to be blended in at least one seasoning of frozen cooked noodles and instant noodles, and each particle of the colorant has a melting point of 40. It is coated with a coating agent containing -80 ° C. hardened oil and does not contain a coloring agent, and the particles are adhered to each other to form granules, and these granular particles are made of hardened oil having a melting point of 40-80 ° C. It is characterized by being coated with a coating that contains an additive selected from thickening polysaccharides and gums and does not contain a colorant .
[0006]
It relates invention the method for producing a granular colorant of claim 2, in the granulation step of the granular colorant, while suspended particulate colorant having a melting point and viewing contains a 40 to 80 ° C. hydrogenated oil coloring Each of the colorant particles is coated by heating and spraying a coating agent that does not contain an agent above the melting point, and the temperature in the granulating apparatus is between a temperature lower than the melting point by 10 ° C. The particles of the colorant are coated with the coating agent, and the particles are adhered to each other to form granules, and then the granular coating particles are cured oil having a melting point of 40 to 80 ° C. And an additive selected from thickening polysaccharides and gums and coated with a coating agent that does not contain a coloring agent .
[0007]
The above-mentioned granular colorant refers to powder or granular colorant that is generally used as an additive for foods, such as powdered caramel obtained by spray drying, or granulated granule.
Moreover, the said hardened oil should just be an oil which can be added to the foodstuff which has predetermined | prescribed melting | fusing point, for example, rapeseed oil etc. whose melting | fusing point is about 60 degreeC can be used.
Hardened oil to coat the particles of the coloring agent may be coated single particles individually, but it may also cover the entire of the plurality of particles linked to each other as granules.
[0008]
[Action]
In the invention according to claim 1, the hardened oil covering the surface of each particle is a solid at a melting point or lower of the hardened oil such as room temperature or body temperature, and the film of the solid hardened oil is a colorant. Are formed on the surface of each particle. As a result, even if the powdery colorant comes into contact with frozen cooked noodles or instant noodles containing moisture, or ingredients that are enclosed together, the moisture is blocked by the hardened oil film. Cannot penetrate into each of the particles, and the colorant does not readily dissolve in these moisture.
On the other hand, when the noodles are restored and heated with water or poured with hot water, the hardened oil film is liquefied by hot water or hot water above the melting point, so that these hot water and hot water penetrate and the colorant penetrates. The particles dissolve instantly and the seasoning liquid is colored quickly.
Moreover, since the thickening polysaccharide and gums used for foodstuffs, such as gum arabic, are added to the said outer coating | covering agent, each particle | grain of the obtained granular colorant is coat | covered with hardened oil. Nevertheless, it is less sticky, has excellent fluidity, and is easy to handle .
[0009]
Moreover, in invention of Claim 2, while spraying the coating agent containing the hardened oil heated more than melting | fusing point with respect to the coloring agent which floats in the granulation apparatus, the temperature in a granulation apparatus is set. Since it is maintained at a temperature 10 ° C. or lower than the melting point of the hardened oil, the hardened oil that has melted does not solidify before adhering to the particles, and adheres to the surface of the colorant as a liquid. In addition, since the temperature in the granulator is maintained below the melting point of the hardened oil, the hardened oil adhering to the surface of the colorant particles solidifies on the surface without penetrating into the particles. A film of hardened oil is formed on the surface.
[0010]
Embodiment
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 shows a first embodiment of a method for producing a granular colorant of the present invention, and is a flowchart of a production process of a granular caramel.
[0011]
As shown in FIG. 1, the production process of this granular caramel is as follows: caramelization step (1), powdering step (2), mixing step (3), first granulation step (4) and second granulation step. (5) and a packaging process (6).
[0012]
Caramel raw materials such as sugar are first heated and caramelized in the caramelization step (1), filtered, spray-dried in the powdering step (2), and the particle size is adjusted by sieving. Next, the obtained caramel powder is mixed with auxiliary materials such as salt and refined lard in the mixing step (3) and then accommodated in the granulator (7). In the granulator (7), air is blown from below, and the caramel powder is suspended by the air.
[0013]
In the first granulation step (4), the first coating agent is sprayed on the floating caramel powder.
This first coating agent is 39.6% by weight of rapeseed oil having a melting point of 60 ° C. as a hardened oil, 58.3% by weight of water, 0.3% by weight of an emulsifier, and 1 potato starch as a viscosity modifier. 0.2% by weight and 0.6% by weight of gelatin are mixed and emulsified at about 85 ° C. This first coating agent is sprayed into the granulator (7) in a high temperature state heated to 80 ° C.
[0014]
In the granulator (7), if the ambient temperature becomes too low, the temperature of the coating agent is lowered and the hardened oil may become sticky, and the nozzle of the spraying device may be clogged. The hardened oil is solidified before being attached to the particles. On the other hand, when the atmospheric temperature becomes too high, the hardened oil adhering to the particles of the caramel powder penetrates into the particles and adheres excessively, and the fluidity of the powdered caramel decreases. For this reason, the atmospheric temperature in the granule apparatus is controlled so that the exhaust temperature is 50 to 55 ° C.
[0015]
An appropriate amount of the sprayed first coating agent adheres to the surface of the caramel powder particles, and a hardened oil film is formed. Become.
[0016]
Next, with respect to the granular caramel particles floating in the granulator (7), the second coating agent in the second granulation step (5) has the same conditions as in the first granulation step (4). Sprayed with.
This second coating agent comprises 34.5% by weight of the rapeseed oil as a hardened oil, 51.2% by weight of water, 0.5% by weight of an emulsifier, and 13.8% by weight of gum arabic powder. And emulsified at about 85 ° C.
By spraying this second coating agent, a hardened oil film is formed on the entire granular caramel particles, and the granular caramel obtained by the action of the blended gum arabic is suppressed from stickiness, and the fluidity of the smooth It is in an excellent state.
[0017]
The granular caramel that has been granulated in both granulation steps (4, 5) is then sieved to a predetermined particle size, weighed and packaged in the packaging step (6), and then shipped.
[0018]
In the above embodiment, caramel is used as the colorant, but the granular colorant of the present invention may be other colorants generally used for food. Moreover, although rapeseed oil whose melting | fusing point is 60 degreeC was used as said hardened oil in the said embodiment, the other edible oil which has predetermined | prescribed melting | fusing point may be sufficient as the hardened oil used for this invention.
Moreover, although the gum arabic was added to the 2nd coating agent in the said embodiment, the other thickening polysaccharide used for a foodstuff may be sufficient. However, the use of gum arabic is most effective for making the granular colorant of the present invention have a smooth and smooth fluidity.
[0019]
The effect of the powdery colorant (powdered caramel) prepared above was examined by the following method.
A raw material of 80 parts of wheat flour and 20 parts of starch and 48 parts of salt water having a Baume degree of 10 were added and kneaded for 15 minutes with a mixer to prepare a noodle dough. This noodle dough was rolled with a noodle machine roller and cut with a cutting blade No. 10 to obtain a noodle string. The noodle strings were boiled for 10 minutes, cooled with water, placed in a mold, and frozen in a quick freezer at -35 ° C. to prepare frozen udon.
The granular caramel of the present invention prepared above was put on the top surface of the frozen udon and stored in a freezer at −20 ° C. for a long time to observe the change.
[0020]
As a result, there was no color transfer to the noodles even after 6 months, and a slight color blur was finally seen at the contact point after 8 months, and the product value was not impaired even after 8 months. .
On the other hand, when caramel that has been pulverized simply by spray drying is put on the top surface of the frozen udon prepared in the same manner as above, color transfer is already observed at the contact point with the frozen udon after 1 day. , The commercial value was impaired.
[0021]
【The invention's effect】
Since the present invention is configured and operates as described above, the following effects can be obtained.
[0022]
(1) In the invention described in claim 1, since a film of solid hardened oil is formed on the surface of each particle of the colorant , and this film does not contain the colorant, this powder Even if the granular colorant comes into contact with frozen cooked noodles or instant noodles containing moisture, or ingredients enclosed with these, the moisture of these noodles etc. is blocked by the hardened oil film, so the colorant does not dissolve easily. . Therefore, even if the seasoning containing this colorant is packaged together with the noodles or the like, there is no possibility of coloring them during storage. Moreover, when the noodles are restored, the colorant dissolves instantaneously by heating the added water or adding hot water, so that the restored seasoning liquid can be colored quickly.
Furthermore, since the additive selected from thickening polysaccharide and gums is added to the coating agent outside the particles, each particle of the obtained granular colorant is coated with a hardened oil. Nevertheless, it is less sticky, has excellent fluidity, and is easy to handle.
[0023]
(2) In the invention of claim 2, the hardened oil that has melted adheres firmly to the surface of the colorant while still in a liquid state, and the hardened oil attached to the particle surface of the colorant deeply enters the particles. Since it solidifies without penetrating, it is possible to reliably form a hardened oil film on the surface of the colorant particles. As a result, during storage, there is no fear of coloring the noodles and ingredients enclosed with them, and a granular colorant capable of quickly coloring the seasoning liquid when the noodles are restored can be produced.
[Brief description of the drawings]
FIG. 1 is a flowchart of a production process of a granular caramel, showing a first embodiment of the method for producing a granular colorant of the present invention.
[Explanation of symbols]
1 ... Caramelization process,
2 ... Powdering process,
3 ... mixing process,
4 ... 1st granulation process,
5 ... 2nd granulation process,
6 ... Packaging process,
7: Granulator.

Claims (2)

A particulate colorant to be blended in at least one of seasoning and frozen cooked noodles and instant noodles, coating each particle colorant melting point not contain and colorant containing 40 to 80 ° C. hydrogenated oil The mixture is coated with an agent and the particles are adhered to each other to form granules, and the granules are added from a thickening polysaccharide and gums containing a hardened oil having a melting point of 40 to 80 ° C. A granular colorant characterized in that it is coated with a coating containing a colorant and no colorant. Heating the granulation step of the granular colorant, while suspended particles of colorant in the granulator, a coating having a melting point not include and colorant viewed contains a 40 to 80 ° C. hydrogenated oil above this melting point And spraying, and maintaining the temperature in the granulator below the melting point of the hardened oil and not less than 10 ° C. below the melting point to coat the particles of the colorant with the coating agent. Particles are adhered to each other to form granules, and then these granular coated particles contain a hardened oil having a melting point of 40 to 80 ° C. and an additive selected from thickening polysaccharides and gums. And coating with a coating agent that does not contain a colorant.

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