JP4599154B2 - Method for producing granular food - Google Patents

Description

The present invention relates to a granular food that can be distributed at room temperature and a method for producing the same, and granulated drinks such as cocoa, coffee, tea, and milk drinks, and liquid foods such as soup, sauce, curry, stew, etc. Of the granulated products, those that can be eaten only by pouring hot water and dissolving are targeted.

2. Description of the Related Art Conventionally, a method for producing a granular food product by heating and mixing oils and fats, powders, and the like and then extruding and granulating them is known. For example, JP-A-6-125717 discloses that a granulated product is heated and mixed with an oil having a rising melting point of 40 to 55 ° C. without adding water, then extruded and granulated, and then rapidly cooled. Disclosed is a method for producing a granular food product.

JP-A-8-242832 discloses a method for producing granular foods using fats and oils, liquids and / or pastes and powder raw materials having an ascending melting point of 40 to 55 ° C. After melting, in the presence of an emulsifier, a liquid and / or paste is added and mixed, and then the powder raw material is added to the mixture and heated and mixed, followed by extrusion granulation and rapid cooling. Disclosed is a method for producing a granular food product.

According to the above method, it is possible to produce a granular food that is dissolved in hot water and cooked after cooking. However, in any of the above methods, oil and fat having a rising melting point of 40 to 55 ° C. is used, and heating / mixing and rapid cooling are essential. There is a problem that a special apparatus is required to perform the operation, the facility becomes large, and the production cost increases. In addition, in order to uniformly mix fats and oils having an ascending melting point of 40 to 55 ° C. with other raw materials, it is necessary to heat, and there is a problem that the flavor of dairy products is likely to deteriorate. Furthermore, when rapid cooling is not performed, there arises a problem that the granules are bound to each other after extrusion granulation. Furthermore, there is a problem that granular foods using oils with rising melting points of 40 to 55 ° C. hardly dissolve in hot water having a low temperature of about 50 ° C. This problem becomes prominent when it is dissolved in a liquid that changes in quality, such as milk.
JP-A-6-125717 JP-A-8-242832

The present invention is intended to solve the above-mentioned problems, and does not require heating or rapid cooling in the production process, and has good solubility in hot water having a low temperature of about 50 ° C. The purpose is to provide.

  The inventor of the present invention has reached the present invention as a result of various investigations focusing on room temperature solid oils and fats in order to solve the above problems. That is, by adding 5 to 20 parts by weight of a normal temperature solid oil / fat with a rising melting point of 30 ° C. to less than 40 ° C. dissolved in 80 to 95 parts by weight of the powder raw material, the mixture is heated by extruding and granulating. The process and the rapid cooling process are not required, and it has become possible to provide a granular food having good solubility in hot water having a low temperature of about 50 ° C.

  ADVANTAGE OF THE INVENTION According to this invention, the granular foodstuffs with sufficient solubility with respect to hot water etc. with a low temperature of about 50 degreeC can be provided, without performing a heating and rapid cooling at a manufacturing process.

Hereinafter, the present invention will be described in more detail.
The granular food produced by the production method of the present invention is a hot water of those obtained by granulating beverages such as cocoa, coffee, tea, milk beverages, and those obtained by granulating liquid foods such as soup, sauce, curry and stew. It is intended for those that can be eaten just by pouring and dissolving.

  Examples of the powder raw material used in the present invention include, for example, corn soup, corn powder, whole milk powder, skim milk powder, sugar, salt, seasoning, livestock meat extract powder, vegetable extract powder, etc. It is not limited. Also, in order to prevent sedimentation due to the difference in specific gravity during powder mixing, it is important to prepare the particle size of the powder raw material. For example, salt and sugar are desirably used after being pulverized by a free crusher or the like at Nara Machinery Co., Ltd. to reduce the particle size.

Thickeners can be used for soups, curries, gratins, and sauces that preferably have viscosity in the eating state. The thickeners include pregelatinized starch that develops viscosity even if it is not heated after dissolving in water, modified starch that is processed to develop viscosity even at relatively low temperatures, xanthan gum, guar gum, gellan gum, locust bean gum In view of solubility, flavor and physical properties, it is preferable to use a polysaccharide thickener such as tamarind gum, carrageenan or glucomannan in combination.

In the present invention, the thickener refers to a substance that develops viscosity alone when dissolved in water, such as starch and thickening polysaccharides. Viscosity such as vegetable powder that does not express viscosity alone but increases viscosity when coexisting with a material that develops viscosity alone is not included in the thickening material.

In the present invention, pregelatinized starch refers to pregelatinized starch. The pregelatinized starch has an advantage of developing viscosity without being heated after being dissolved in water.

The thickening material is preferably contained in an amount of 0.1% to 20%. When the proportion of the thickening material used is less than 0.1%, a sufficient viscosity cannot be obtained. If the proportion of thickening material used exceeds 20%, the viscosity becomes excessive. The viscosity after the granular food is dissolved in hot water is preferably 50 cps to 10000 cps.

The thickening polysaccharide is preferably contained in an amount of 0.05% to 2%. When the proportion of thickening polysaccharide used is less than 0.05%, sufficient viscosity cannot be obtained. If the proportion of thickening polysaccharide used exceeds 5%, the viscosity will be excessive.

In the present invention, the normal temperature solid fat means a fat that is solid at normal temperature, specifically, a fat that is solid when left at 20 ° C. for 24 hours.

In the present invention, the rising melting point refers to a temperature at which a sample begins to flow when it is heated according to a prescribed method. The measuring method of the rising melting point is detailed in “Standard Analysis Method for Oils and Fats” edited by the Japan Oil Chemistry Association, but is outlined below in (1) to (4). (1) A melted sample was viewed up to a height of 10 mm in a capillary tube having an inner diameter of 1 mm, an outer diameter of 2 mm or less, and a length of 50 to 80 mm and opened at both ends. put. (2) The capillary tube with the sample adjusted is closely attached to the lower part of a thermometer having a length of 385 to 390 mm, a length of mercury bulb of 15 to 25 mm, and a scale of 1/5 ° C. by a rubber band or an appropriate method, and the lower end of the capillary and the temperature. Align the bottom of the meter. (3) This thermometer is immersed in a beaker (content 600 ml) of an appropriate size and filled with water, and the lower end of the thermometer is placed at a depth of about 30 mm below the water surface. (4) While stirring the water in the beaker, heat the sample so that it rises at 2 ° C per minute and then at 0.5 ° C every minute after reaching the melting point of 10 ° C, and the sample rises in the capillary tube. The temperature at which heat treatment starts is defined as the rising melting point.

Normal temperature solid fats and oils having a rising melting point of 30 ° C. to less than 40 ° C. are easily dissolved because the melting point is close to room temperature. Therefore, when mixing room temperature solid fats and other raw materials, even if the whole raw materials are not heated, only room temperature solid fats and oils can be heated and dissolved, and then mixed with other raw materials. No special equipment is required for heating. Moreover, since the temperature of the raw material after mixing is low, even if it is not rapidly cooled after extrusion granulation, the granule is obtained by simply cooling the surface of the granule to a temperature lower by 5 ° C. to 10 ° C. than the melting point of room temperature solid fat with cold air. They are not bound together.

Granular foods using room-temperature solid fats and oils having an ascending melting point of less than 30 ° C. are difficult to handle due to poor fluidity and blocking because the fats and oils are easily dissolved. In addition, granular foods using room-temperature solid fats and oils having an ascending melting point of 40 ° C. or higher have poor solubility in solvents such as hot water, milk and soy milk having a low temperature of about 50 ° C. Solvents such as milk and soy milk change in flavor and physical properties, such as protein denaturation when heated to high temperatures. If a solvent such as milk or soy milk is heated to a high temperature in order to dissolve granular foods using room-temperature solid fats and oils having an ascending melting point of 40 ° C. or higher, good flavor is impaired. In addition, even when using a solvent that is less likely to deteriorate due to high temperatures, granular foods dissolved in high-temperature solvents become hot, and there is a risk of burns when eating by high-temperature elderly people and infants. Furthermore, granular foods that use room-temperature solid fats and oils with an ascending melting point of 40 ° C. or higher are eaten at low temperatures such as cold soup because the fats and oils solidify and become heavy even if cooled after dissolving in a solvent. It is not suitable for food.

It is preferable to use 5 wt% to 20 wt% of the normal temperature solid fat. When the ratio of the normal temperature solid fat used is less than 5% by weight, the binding of raw materials other than the normal temperature solid fat becomes weak, resulting in brittle granules. When the ratio of the room temperature solid fat used exceeds 20% by weight, it is difficult to obtain granules having an appropriate particle size because the granules after extrusion granulation bind to each other.

It is preferable that the temperature of the dissolved room temperature solid fat is 60 ° C to 100 ° C. When the temperature of the room temperature solid fat is less than 60 ° C., the temperature after mixing with raw materials other than the room temperature solid fat is too low, and the room temperature solid fat is solidified before granulation, resulting in brittle granules. When the temperature of the room temperature solid fat exceeds 100 ° C., the temperature after mixing becomes too high, the granulated product after extrusion granulation becomes difficult to be cooled, and the granulated product is bound to each other, so that it has an appropriate particle size. It is difficult to obtain granules.

The surface temperature of the granule during granulation is preferably 30 ° C to 45 ° C. When the granule surface temperature at the time of granulation is less than 30 ° C., the binding power of the room temperature solid oil becomes weak and brittle granules are formed. When the granule surface temperature during granulation exceeds 45 ° C., the granulated product after extrusion granulation becomes difficult to cool, and the granulated products are bound together, making it difficult to obtain granules having an appropriate particle size. It is.

When using a normal temperature solid oil having an elevated melting point of 30 ° C. to 40 ° C. and having an elevated melting point of low temperature, the temperature of the dissolved solid oil and fat and the surface temperature of the granule during granulation are on the low temperature side. More preferably, when a room-temperature solid fat with an elevated melting point on the high temperature side is used, it is more preferable that the temperature of the dissolved room-temperature solid fat and the surface temperature of the granule during granulation is on the high temperature side.

In the present invention, granulation refers to an operation for producing granules, and more specifically, an operation for producing granules having a substantially uniform shape and size from raw materials such as powder, granules, lumps, solutions, and melts. Say. The boundary between the powder and the granule is about 100 μm, and the finer than 100 μm is called powder, and the larger than 100 μm is called granule. By granulating powder, fluidity is improved, scattering of fine powder can be prevented, segregation can be prevented, air resistance is reduced, cohesion is reduced, solubility in liquid is improved, density adjustment is possible There are advantages such that it can be made, the appearance becomes beautiful, and when it is granulated into tablets or pellets, the weighing becomes simple.

In the present invention, the extruding granulation refers to an operation of producing granules using an extruding granulator, and more specifically, after the raw materials such as powder, granules, agglomerates, solutions, and melts are uniformly mixed, The operation which makes a granule by pushing out from the screen of 0.5 mm-3.0 mm of opening. By passing the obtained granules through a sieve, it can be made more homogeneous. Since the granular food obtained by extrusion granulation is granulated at a low temperature, there is little loss of aroma and flavor due to heat.

The kind of extrusion granulator is not specifically limited. Examples of extrusion granulators include bucket-type extrusion granulators such as the Hata Iron Works extrusion granulator HG-300V-II and screw-type extrusion granulations such as Dalton Co., Ltd. Dome Gran DG-L1 type. Machine.

In the present invention, good solubility means that when a granular food is dissolved in hot water at 50 ° C., using a stirring bar, teaspoon, etc., it is uniformly dispersed, dissolved by stirring for 15 seconds by hand, and remains undissolved. It means there is no precipitation.

  EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to the following Example.

上記方法で作製したコーンスープ顆粒は、見栄えが良く、適度な顆粒強度を有し、流動性に優れていた。この顆粒２０ｇを、内径６５ｍｍ、高さ８５ｍｍのビーカー（容量２００ｍｌ）を用い、５０℃の湯１５０ｍｌに溶解したところ、速やかに溶解し。風味の優れたものであった。また、得られた顆粒状食品をアルミ袋に封入し、３５℃で３ヶ月間保管したところ、顆粒の崩れや風味の劣化は認められず、この顆粒状食品が常温流通可能であることが示された。 Example 1
Corn soups having the composition shown in Table 1 were prepared by the procedure described in (1) to (4) below using an extrusion granulator RG-5M manufactured by Kikusui Seisakusho. (1) The raw materials of symbol a in Table 1 were mixed. (2) The temperature was adjusted to 35 ° C. by mixing with the raw material of the symbol A in a liquid state at 60 ° C. (3) After extrusion granulation using a screen having a mesh opening of 1.0 mm, the surface of the granulated product was cooled to 25 ° C. with cold air at 20 ° C. (4) A uniform corn soup granule was obtained through a sieve having an opening of 1.5 mm.

Corn soup granules prepared by the above method looked good, had an appropriate granule strength, and excellent fluidity. When 20 g of this granule was dissolved in 150 ml of hot water at 50 ° C. using a beaker (with a capacity of 200 ml) having an inner diameter of 65 mm and a height of 85 mm, it quickly dissolved. The flavor was excellent. Moreover, when the obtained granular food was sealed in an aluminum bag and stored at 35 ° C. for 3 months, no collapse of the granule or deterioration of flavor was observed, indicating that this granular food can be distributed at room temperature. It was done.

上記方法で作製したココア顆粒は、見栄えが良く、適度な顆粒強度を有し、流動性に優れていた。この顆粒２４ｇを、内径６５ｍｍ、高さ８５ｍｍのビーカー（容量２００ｍｌ）を用い、５０℃の湯１２０ｍｌに溶解したところ、速やかに溶解し、風味の優れたものであった。また、得られた顆粒状食品をアルミ袋に封入し、３５℃で３ヶ月間保管したところ、顆粒の崩れや風味の劣化は認められず、この顆粒状食品が常温流通可能であることが示された。 Example 2
The cocoa having the composition shown in Table 2 was produced by the procedure described in (1) to (4) below using an extrusion granulator RG-5M manufactured by Kikusui Seisakusho. (1) The raw materials of symbol a in Table 2 were mixed. (2) The temperature was adjusted to 35 ° C. by mixing with the raw material of the symbol A in a liquid state at 60 ° C. (3) After extrusion granulation using a screen having a mesh opening of 1.0 mm, the surface of the granulated product was cooled to 25 ° C. with cold air at 20 ° C. (4) A uniform cocoa granule was obtained through a sieve having an opening of 1.5 mm.

The cocoa granules produced by the above method looked good, had an appropriate granule strength, and were excellent in fluidity. When 24 g of this granule was dissolved in 120 ml of hot water at 50 ° C. using a beaker having an inner diameter of 65 mm and a height of 85 mm (capacity 200 ml), it quickly dissolved and had excellent flavor. Moreover, when the obtained granular food was sealed in an aluminum bag and stored at 35 ° C. for 3 months, no collapse of the granule or deterioration of flavor was observed, indicating that this granular food can be distributed at room temperature. It was done.

上記方法で作製したコーンスープ顆粒は、見栄えが良く、適度な顆粒強度を有し、流動性に優れていた。この顆粒２０ｇを、内径６５ｍｍ、高さ８５ｍｍのビーカー（容量２００ｍｌ）を用い、５０℃の湯１５０ｍｌに溶解したところ、速やかに溶けて風味の優れたものであった。また、得られた顆粒状食品をアルミ袋に封入し、３５℃で３ヶ月間保管したところ、顆粒の崩れや風味の劣化は認められず、この顆粒状食品が常温流通可能であることが示された。 Example 3
Corn soups having the composition shown in Table 3 were produced by the procedure described in (1) to (4) below using an extrusion granulator HG-300V-II manufactured by Hata Iron Works. (1) The raw material of symbol A in Table 3 was mixed using a pin mixer 7801 manufactured by Hosokawa Micron Corporation. (2) The temperature was adjusted to 35 ° C. by mixing with the raw material of symbol A in a liquid state at 75 ° C. (3) After extrusion granulation using a screen having an aperture of 1.0 mm, the surface of the granulated product was cooled to 25 ° C. with cold air of 20 ° C. in a fluidized bed dryer manufactured by Hosokawa Micron Corporation. (4) A corn soup granule was obtained by sieving using 12 mesh of Gyroshifter GS-B4-40 manufactured by Tokuju Kogakusho Co., Ltd.

Corn soup granules prepared by the above method looked good, had an appropriate granule strength, and excellent fluidity. When 20 g of this granule was dissolved in 150 ml of hot water at 50 ° C. using a beaker having an inner diameter of 65 mm and a height of 85 mm (capacity 200 ml), it quickly melted and had an excellent flavor. Moreover, when the obtained granular food was sealed in an aluminum bag and stored at 35 ° C. for 3 months, no collapse of the granule or deterioration of flavor was observed, indicating that this granular food can be distributed at room temperature. It was done.

上記方法で作製したポタージュスープ顆粒は、見栄えが良く、適度な顆粒強度を有し、流動性に優れていた。この顆粒２０ｇを、内径６５ｍｍ、高さ８５ｍｍのビーカー（容量２００ｍｌ）を用い、５０℃の湯１５０ｍｌに溶解したところ、速やかに溶けて風味の優れたものであった。また、得られた顆粒状食品をアルミ袋に封入し、３５℃で３ヶ月間保管したところ、顆粒の崩れや風味の劣化は認められず、この顆粒状食品が常温流通可能であることが示された。 Example 4
Potage soups having the composition shown in Table 4 were prepared by the procedure described in (1) to (4) below using an extrusion granulator HG-300V-II manufactured by Hata Iron Works. (1) The raw material of symbol A in Table 4 was mixed using a pin mixer 7801 manufactured by Hosokawa Micron Corporation. (2) The temperature was adjusted to 35 ° C. by mixing with the raw material of symbol A in a liquid state at 75 ° C. (3) After extrusion granulation using a screen having an aperture of 1.0 mm, the surface of the granulated product was cooled to 25 ° C. with cold air of 20 ° C. in a fluidized bed dryer manufactured by Hosokawa Micron Corporation. (4) Screening was performed using 12 meshes of Gyroshifter GS-B4-40 manufactured by Tokuju Kogyo Co., Ltd. to obtain homogeneous potage soup granules.

The potage soup granules produced by the above method looked good, had an appropriate granule strength, and had excellent fluidity. When 20 g of this granule was dissolved in 150 ml of hot water at 50 ° C. using a beaker having an inner diameter of 65 mm and a height of 85 mm (capacity 200 ml), it quickly melted and had an excellent flavor. Moreover, when the obtained granular food was sealed in an aluminum bag and stored at 35 ° C. for 3 months, no collapse of the granule or deterioration of flavor was observed, indicating that this granular food can be distributed at room temperature. It was done.

上記方法で作製したコーンスープ顆粒は、見栄えが良く、適度な顆粒強度を有し、流動性に優れていた。この顆粒２０ｇを、内径６５ｍｍ、高さ８５ｍｍのビーカー（容量２００ｍｌ）を用い、５０℃の湯１５０ｍｌに溶解したところ、速やかに溶け、適度な粘度で、風味の優れたものであった。また、得られた顆粒状食品をアルミ袋に封入し、３５℃で３ヶ月間保管したところ、顆粒の崩れや風味の劣化は認められず、この顆粒状食品が常温流通可能であることが示された。 Example 5
Corn soups having the composition shown in Table 5 were produced by the procedure described in (1) to (4) below using an extrusion granulator HG-300V-II manufactured by Hata Iron Works. (1) The raw material of symbol A in Table 3 was mixed using a pin mixer 7801 manufactured by Hosokawa Micron Corporation. (2) The temperature was adjusted to 35 ° C. by mixing with the raw material of symbol A in a liquid state at 75 ° C. (3) After extrusion granulation using a screen having an aperture of 1.0 mm, the surface of the granulated product was cooled to 25 ° C. with cold air of 20 ° C. in a fluidized bed dryer manufactured by Hosokawa Micron Corporation. (4) A corn soup granule was obtained by sieving using 12 mesh of Gyroshifter GS-B4-40 manufactured by Tokuju Kogakusho Co., Ltd.

Corn soup granules prepared by the above method looked good, had an appropriate granule strength, and excellent fluidity. When 20 g of this granule was dissolved in 150 ml of hot water at 50 ° C. using a beaker (capacity: 200 ml) having an inner diameter of 65 mm and a height of 85 mm, it quickly melted, had an appropriate viscosity, and had an excellent flavor. Moreover, when the obtained granular food was sealed in an aluminum bag and stored at 35 ° C. for 3 months, no collapse of the granule or deterioration of flavor was observed, indicating that this granular food can be distributed at room temperature. It was done.

上記方法では造粒時に常温固体油脂が固まり、コーンスープ顆粒がケーキングを起こし、均質なコーンスープ顆粒を得ることができなかった。上記方法で作製したコーンスープ顆粒は、見栄えが悪く、流動性も悪かった。この顆粒２０ｇを、内径６５ｍｍ、高さ８５ｍｍのビーカー（容量２００ｍｌ）を用い、５０℃の湯１５０ｍｌに溶解したところ、均一に溶解せず、ままこができた。 Comparative Example 1
Corn soups having the composition shown in Table 6 were prepared by the procedure described in (1) to (4) below using a fluid bed granulator FD-WSG-5 manufactured by Paulec Co., Ltd. (1) The raw materials of Table 5 symbol a were mixed. (2) (1) was put into a fluidized bed and mixed at a supply air temperature of 50 ° C. for 3 minutes. (3) The raw material of symbol i at 75 ° C. was sprayed and granulated at a supply air temperature of 50 ° C. (4) (3) was cooled to 25 ° C.

In the above method, solid oils and fats at room temperature were solidified at the time of granulation, and corn soup granules caused caking, and uniform corn soup granules could not be obtained. The corn soup granule produced by the above method had poor appearance and poor fluidity. When 20 g of this granule was dissolved in 150 ml of hot water at 50 ° C. using a beaker (capacity: 200 ml) having an inner diameter of 65 mm and a height of 85 mm, it was not evenly dissolved and could remain.

Comparative Example 2
Corn soups having the composition shown in Table 1 were prepared by the procedure described in (1) to (4) below using an extrusion granulator RG-5M manufactured by Kikusui Seisakusho. (1) The raw materials of symbol a in Table 1 were mixed. (2) The mixture was mixed with the raw material of symbol A in a liquid state at 40 ° C., and the temperature was adjusted to 28 ° C. (3) Extrusion granulation was performed using a screen having an aperture of 1.0 mm. In the above method, granules were not formed well during granulation, and uniform granules could not be obtained.

Comparative Example 3
Corn soups having the composition shown in Table 1 were prepared by the procedure described in (1) to (4) below using an extrusion granulator RG-5M manufactured by Kikusui Seisakusho. (1) The raw materials of symbol a in Table 1 were mixed. (2) The temperature was adjusted to 50 ° C. by mixing with 110 ° C. and the liquid material of symbol A. (3) Extrusion granulation was performed using a screen having an aperture of 1.0 mm. However, in the above method, the granulated materials were bound together, and granules having an appropriate particle size could not be obtained.

Claims (5)

It is characterized by adding 5 to 20 parts by weight of a normal temperature solid oil and fat having a rising melting point of 30 ° C. to less than 40 ° C. dissolved in 80 to 95 parts by weight of the powder raw material, mixing, and then extruding granulation. A method for producing a granular food having good solubility in water at 50 ° C. The method for producing a granular food according to claim 1, wherein the temperature of the oil to be added is 60 ° C to 100 ° C. The method for producing a granular food according to claim 1 or 2, wherein the granule has a surface temperature of 30 to 45 ° C immediately after extrusion granulation. The method for producing a granular food according to 1 to 3, comprising one or more thickeners selected from pregelatinized starch, modified starch, xanthan gum, guar gum, gellan gum, locust bean gum, tamarind gum, carrageenan, and glucomannan. . A granular food product obtained by the production method according to claim 1 and having good solubility in water at 50 ° C.