JP6691392B2 - Topping agent for food containing ingredients, method for suppressing separation of topping agent material, and preventing charring - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a topping agent for food containing ingredients, a method for suppressing separation of a topping agent material, and a method for preventing burning of an additive-containing food.

  BACKGROUND ART Conventionally, for example, a food topping agent is well known as a kind of dry powder food which is a mixture of a plurality of types of dry ingredients having different particle sizes. In this type of food, the phenomenon that the drying ingredient, which is a material with a relatively large grain size, floats and the powder, which is a material with a relatively small grain size, sinks (that is, the phenomenon that the drying ingredient and other powders are separated: Separation phenomenon ”) is likely to occur. Therefore, it is difficult to uniformly fill the container with the product during manufacturing, and it is also difficult to uniformly distribute the product during use.

  More specifically, at the time of manufacturing, when the product is filled in the container, the drying ingredient and the other powder including the seasoning powder are not uniformly mixed with each other, and the mixing ratio of the raw materials easily varies from product to product. Therefore, there may be a problem that the quality stability of the product is impaired. Further, when the product is used for foodstuffs, due to the non-uniformity between the drying ingredients and other powders containing seasoning powders, only the drying ingredients or seasoning powders may be added to the foodstuffs. Happens. Therefore, there is a problem that the tastes are likely to be non-uniform and the flavors of the same food material are not uniform.

  Therefore, as a technique for suppressing the separation of the drying ingredient and the seasoning powder, it has been conventionally proposed to granulate the seasoning powder. That is, by using the granulated seasoning powder, the fluidity of the entire mixture becomes high, and the drying ingredient and the granules do not separate but easily flow out together. As a result, it has been said that the uniformity of the drying ingredient and the seasoning powder can be improved. However, in the case of such a conventional technique, there is a problem that the material separation suppressing effect cannot be sufficiently obtained. In addition, there is a problem that the amount and type of the drying ingredient that can be added to the product are limited because the cost of granulating the seasoning powder is too high.

  In addition, when granulating the seasoning powder, there is a problem that powder materials that are difficult to form into granules (for example, glutinous rice powder, wasabi flavor, etc.) cannot be used and the selection of powder materials is restricted. In addition, there is a problem that the flavor value decreases due to heat load during granule formation (for example, flavors), and the problem that the texture and flavor peculiar to powder materials cannot be utilized if granulated (for example, salty salty taste). Etc.)

  Therefore, from the viewpoint of cost, the conventional food topping agents have been forced to reduce the amount of the drying ingredient material which is the characteristic of the flavor, and have become products with no impact. In addition, the types of drying ingredients have been limited, and it has not been possible to satisfy the demands for variations demanded by consumers. Furthermore, from the viewpoint of granulation, conventional food topping agents cannot be said to have achieved satisfactory qualities of flavor of seasoning raw materials, and must satisfy genuine demands of consumers. I couldn't.

  Further, as a solid food topping agent containing ingredients, those in which ingredients and other materials are dried and solidified by a freeze-drying method have been conventionally known. There are drawbacks such as the disappearance of fragrance and high manufacturing costs, and their use is often restricted depending on the type and use of food.

  In addition, in the seasoning blending process of food and drink, when various materials such as drying ingredients and seasoning powders are added, various nozzles and devices are added depending on the material depending on the type of material to be added. However, there is a problem that a complicated process for properly using each is required.

  Then, some techniques have been conventionally proposed in view of the above problems (for example, refer to Patent Documents 1 to 4). That is, Japanese Patent Application Laid-Open No. 2014-128237, which is Patent Document 1, discloses a technique for improving the dispersibility of a drying ingredient and seasoning powder by attaching a powdered fat and oil to the drying ingredient as a core. ing. Japanese Patent Application Laid-Open No. 2013-85487, which is Patent Document 2, discloses a technique in which edible powder is firmly bound to pregelatinized starch and then this is bound to the surface of a drying ingredient. Japanese Patent No. 5689551, which is Patent Document 3, discloses a technique of granulating starch and dextrin, and then re-granulating by mixing various flavor raw materials as other ungranulated raw materials. Japanese Unexamined Patent Application Publication No. 2015-104367, which is Patent Document 4, discloses a technique relating to a dry seasoning containing a powder-adhered granular material obtained by adhering a seasoning powder to a porous granular powder.

JP, 2014-128237, A JP, 2013-85487, A Japanese Patent No. 5689551 JP, 2005-104367, A

  However, the technique of Patent Document 1 is a granulation of a raw material powder in which a solid oil and fat that has been heated and melted, a drying ingredient and seasoning powder are mixed and stirred, and then the solid oil and fat is cooled and solidified and further pulverized to obtain a dry food material. The complexity of the process and the cost are the same. Therefore, although the problem of suppressing the separation of the ingredient and the powder can be solved, it becomes a topping agent only for the ingredient, resulting in a different product form. Moreover, the problem of cost reduction has not been fully solved.

  The technique of Patent Document 2 is intended to quickly dry the ingredients, and no mention is made of the effect of suppressing the separation of the drying ingredients from other ingredients including seasoning powder. Therefore, the issue of separation has not been solved yet. In the case of the technique of Patent Document 3, the various flavor materials are not only powders, but the final form of the product is also granular. Therefore, there is a problem that the scent of the flavor material is easily lost in addition to high manufacturing cost.

  In the case of the technique of Patent Document 4, it is to reduce the powdery appearance and to fully sense the shade of taste, and to obtain a drying ingredient that is powder-adhered granules and another material that contains seasoning powder. No mention is made of the effect on the suppression of separation, and the problem concerning separation has not been solved. Further, the adhesion of the seasoning powder having a small size to the porous granular powder is a phenomenon that generally occurs itself, and no device for controlling the adhesiveness or mixing of the respective materials is recognized. It is not expected that the effect of suppressing the separation of other materials is expected.

  On the other hand, in any of the above patent documents, there is no mention of a problem such as burning of the raw material when the dried food is cooked and used, and a method for preventing it. In particular, powdered seasonings for stir-fried foods (eg stir-fried vegetables, fried vegetables and meats, fried rice, fried rice, fried noodles or fried noodles, champloo) Then, when frying the food material, the seasoning is performed by adding powder seasonings for these stir-fry foods, but depending on the component composition of the powder seasoning, as a specific example, starch is burned with heating. It may end up. Then, the unpleasant taste and the discomfort of the texture associated with the burning of the food are still left as a problem for achieving the taste improving effect by the addition of the powdered seasoning for stir-fried food. Therefore, it has been particularly required in powdered seasonings for stir-fried foods to improve the taste improving effect by preventing the starches from burning due to heating of the food to which the additives are added.

  The present invention has been made in view of the above-mentioned problems, and its object is to separate the drying ingredient materials and seasoning powders having different particle sizes from each other without complicated pretreatment operation, and to reduce cost and flavor. Another object of the present invention is to provide a food-use topping agent containing ingredients, in which the seasoning powder does not easily burn even when heated when added to the food to be added. Another object of the present invention is to effectively prevent separation of seasoning powder and drying ingredient materials having different particle sizes, and effectively prevent burning of seasoning powder even with heating when added to the food to be added. To provide a way to do it.

  The present inventors have conducted intensive studies in view of the above circumstances, with respect to those containing a drying ingredient or seasoning powder, etc., a polysaccharide powder having a specific bulk specific gravity, and the polysaccharide powder is aggregated. It was newly discovered that the inclusion of the powdery and / or particulate edible powder for agglomeration having the property to cause the drying ingredient and the other ingredients including the seasoning powder become significantly difficult to separate. Then, in the production of a topping agent for food containing a drying ingredient and seasoning powder, by containing a material separation inhibitor constituted by the polysaccharide powder and the particulate edible powder for aggregation, Provides a topping agent for foods with excellent cost performance and flavor, which significantly suppresses the separation of drying ingredients and other ingredients containing seasoning powder without complicated pretreatment of ingredients that causes high cost We have newly discovered what we can do. In addition, powdered seasonings for stir-fried food (eg stir-fried vegetables, stir-fried vegetables and meats, fried rice, fried rice, fried noodles or fried noodles, champloo) And, as a material constituting the material separation inhibitor, an edible powder particle for aggregation in the form of a powder and / or particles, which contains fats and oils and has the property of aggregating a polysaccharide powder (hereinafter, edible oil-containing agglomerates for aggregation). It is possible to provide a topping agent for foods with ingredients having an improved taste improving effect without causing burning of the seasoning powder due to heating to the food to be added by adding I found out. Then, the present inventors finally conducted the following research based on the above findings, and finally reached the following invention.

Means [1] to [ 7 ] for solving the above problems will be listed below.

[1] A food topping agent containing a drying ingredient and seasoning powder, which has a bulk specific gravity of 0.37 g / cm ³ or less and contains starches and / or dietary fibers as main components. Powdery and / or particulate edible flocculents containing saccharide powders (excluding those containing starch acetate and glutinous rice starches) and fats and oils and having the property of aggregating the above-mentioned polysaccharide powders. A material separation inhibitor composed of powder particles is contained , and the mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is in the range of 20:80 to 80:20, and the drying ingredient and A topping agent for food containing ingredients , wherein a mass mixing ratio of the material separation inhibitor and the seasoning powder is in the range of 5:95 to 50:50 .
[2] Material excluding the dry ingredient in the topping agent has a bulk density when adjusting the water content of 5% by weight, according to the means 1, characterized in that at 0.40 g / cm ³ or less Topping agent for food with ingredients .
[3] The content of the fat or oil to said topping agent total amount, food topping agent ingredients containing according to means 1 or 2, characterized in that 20 wt% or less 1 mass% or more.
[ 4 ] The ingredient according to any one of means 1 to 3 , wherein the material separation inhibitor is smaller than the drying ingredient material and has a size equal to or larger than the seasoning powder. Topping agent for food containing wood.
[ 5 ] The drying ingredient is 1 mm mesh on and 30 mm mesh pass, the edible powder particles for agglomeration are 1 mm mesh on and 3 mm mesh pass, and the polysaccharide powder is 1 mm mesh pass. 5. A food topping agent containing the ingredient according to any one of means 1 to 4 .
[ 6 ] The topping agent for food containing ingredients according to any one of means 1 to 5 , wherein the topping agent is a seasoning for stir-fried food.
[ 7 ] A topping agent for foods containing a dry ingredient and seasoning powder, a polysaccharide powder having a bulk specific gravity of 0.37 g / cm ³ or less and containing starches and / or dietary fibers as a main component. (However, those containing starch acetate and those containing glutinous rice starch are excluded.) And oil and fat, and powdery and / or particulate edible powder particles for aggregating And a mass mixing ratio of the polysaccharide powder and the edible powder particles for agglomeration in the range of 20:80 to 80:20, the drying ingredient and the By setting the mass mixing ratio of the material separation inhibitor and the seasoning powder in the range of 5:95 to 50:50 , the separation of the topping agent material is suppressed and the burning of the seasoning powder during heating is prevented. Method.

As described in detail above, according to the inventions of claims 1 to 6 , it is difficult to separate the seasoning powder and the drying ingredient material having different particle sizes without performing a complicated pretreatment operation. Also excellent, for example, the food to be added is a stir-fried food and the seasoning powder is less likely to burn even when heated when added to the food, and it is possible to provide a topping agent for food containing ingredients that can improve the taste. it can.

Further, according to the invention of claim 7 , it is possible to effectively suppress the separation of the seasoning powder and the drying ingredient materials having different particle sizes, and it is also effective to burn the seasoning powder even when it is heated when added to the food to be added. It is possible to provide a method that can be prevented.

(A)-(e) is a schematic diagram for explaining the manufacturing procedure of the topping agent for foods containing the ingredient of the present invention.

  Hereinafter, topping agent for foodstuffs containing ingredients of the present invention, a method for suppressing the separation of topping agent materials, and preventing the sticking of seasoning powder due to heating for the food to be added, and a method for improving the taste improving effect in detail. explain.

  The "topping agent for food containing ingredients" in the present invention means sprinkling on foodstuffs, mixing with foodstuffs after sprinkling, or dispersing / dissolving in a liquid after sprinkling, to prepare ingredients for foodstuffs. Is a general term for food materials whose purpose is to give the appearance, flavor, and flavor of seasonings to enhance the palatability of food materials and to season foods.

  The food topping agent of the present invention contains a drying ingredient and seasoning powder, and a polysaccharide powder having a specific bulk specific gravity, and a powdery and / or particulate form having the property of aggregating the polysaccharide powder. It contains a material separation inhibitor composed of oil-fat-containing edible powder particles for aggregation.

  The polysaccharide powder that constitutes the material separation inhibitor refers to a polysaccharide powder having a relatively large molecular weight (at least 1000 or more), and specifically, as the first suitable example thereof, starches as a main component are used. It is contained. As a raw material for the polysaccharide powder, starch, starch-containing substances, modified starch, and mixtures thereof can be used. Specifically, a crushed product of a grain containing "starch", a "starch" produced from a grain can be used, and a "modified starch" obtained by physically or chemically processing this can be used.

  More specifically, examples of the "starch-containing material" include glutinous rice flour, okara powder and the like. Examples of "starch" include potato starch, corn starch and the like. Examples of “modified starch” include acetylated adipic acid crosslinked starch, starch acetate, hydroxypropyl starch and the like. As the mixture thereof, for example, a mixture of “starch” and “modified starch” is preferable, and specifically, a mixture of glutinous rice flour starch and hydroxypropyl starch is more preferable. The reason is that it is more likely to be a bulky polysaccharide powder than other types of starches.

The polysaccharide powder should be relatively bulky and its bulk specific gravity should be 0.40 g / cm ³ or less. When the bulk specific gravity is larger than 0.40 g / cm ³ , the dispersibility in the mixture with the drying ingredient deteriorates, and the drying ingredient floats on the upper part of the mixture. The lower limit of the bulk specific gravity of the polysaccharide powder is not particularly limited, but if a bulk specific gravity of less than 0.10 g / cm ³ is used, the range of raw material options is narrowed, resulting in higher costs. Also becomes easier to connect. Considering the above circumstances, the range of the bulk specific gravity is more preferably 0.10 g / cm ³ or more and 0.35 g / cm ³ or less, and is 0.15 g / cm ³ or more and 0.30 g / cm ³ or less. Is more preferable.

  Further, as the polysaccharide powder constituting the material separation inhibitor, as the second preferred example, cereals, seeds, root vegetables, herbs, seaweeds, crustaceans, which mainly contain dietary fibers, Examples thereof include soluble polysaccharides extracted from fungi, those obtained by processing them into low viscosity, and those obtained by processing water-insoluble polysaccharides into water-soluble and low viscosity. Examples of "water-soluble polysaccharides and those processed into low viscosity" are soybean dietary fiber, guar dietary fiber, tamarind seed gum, psyllium bean dietary fiber, acacia dietary fiber, wheat and corn-derived indigestibility Examples include dextrin, polydextrose, inulin, glucomannan, β-glucan, carrageenan preparation and the like. Examples of “water-insoluble polysaccharide processed into water-soluble and low viscosity” include hydroxypropyl cellulose, fermented cellulose, agarooligosaccharide, water-soluble alginic acid, water-soluble chitosan and the like. Further, "starch and dietary fiber inclusions" include dry okara powder.

  The edible powder particles for agglomeration that constitute the material separation inhibitor have the property of aggregating a polysaccharide powder having a specific bulk specific gravity, and as the raw material thereof, edible powder particles containing fats and oils are used. can do. By the way, the edible powder particles for agglomeration of the present invention can agglomerate the polysaccharide powder by adhering a plurality of polysaccharide powders to the surface of the edible powder particles contained therein.

  As the raw material naturally containing fats and oils, for example, chicken powder, chicken extract powder, chicken ground powder, powdered fats and oils, egg powder, ground sesame and the like can be used. As the raw material artificially impregnated with fats and oils, for example, "seasoned soybean powder" which is impregnated with palm oil and then dried and pulverized, and "oil and fat adsorption dextrin" impregnated with fats and oils can be used. It is also possible to use two or more kinds selected from these together. The total amount of fats and oils in the topping agent derived from the edible powder particles for agglomeration containing fats and oils is different depending on the types of raw materials constituting the topping agent and the blending amount of each raw material. It may be adjusted appropriately by adjusting the amount of the grains to be blended. The content of fats and oils relative to the total amount of the topping agent is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 15% by mass or less, and further preferably 5% by mass or more and 10% by mass or less. The reason is that if the content of fats and oils is less than the above-mentioned preferable range, the effect of preventing the charring by the fats and oils becomes difficult to work. On the other hand, if the content of fats and oils is more than the above-mentioned preferred range, the fats and oils will not only adhere to the polysaccharide powder that constitutes the material separation inhibitor, but also other seasoning powders and ingredients will adhere, and the material separation suppression effect will be exhibited. It is difficult to be done. In addition, the quality of the oil may be deteriorated due to the odor of the oil or fat.

  The mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is not limited and can be set arbitrarily. For example, the mass ratio is preferably in the range of 20:80 to 80:20, and 30:70. More preferably, it is in the range of 80:20. If the mixing ratio deviates from the above range, the dispersibility in the mixture with the drying ingredient deteriorates, and the polysaccharide powder easily floats on the upper portion of the mixture.

  The material separation inhibitor in the present invention is an adhesion mixture in which a plurality of polysaccharide powders are adhered and agglomerated on the surface of the edible powder particles for agglomeration, but the size of the adhesion mixture is smaller than the drying ingredient, and , It is preferable that the size is the same as or larger than the seasoning powder. The reason is that such a size tends to exhibit the effect of suppressing the material separation.

  The type and size of the drying ingredient material used as the food topping agent does not particularly limit the effect of the present invention, but in consideration of operability and ease of eating when topping foodstuffs. If you have the right size. Specifically, 1 mm mesh on and 30 mm mesh pass are preferable.

  Assuming that the drying ingredient used for the food topping agent is 1 mm mesh on and 30 mm mesh pass and the seasoning powder is 1 mm mesh pass, both the polysaccharide powder and the edible powder particles for aggregation are 3 mm mesh pass. Preferably, specifically, the polysaccharide powder is preferably 1 mm mesh pass, and the size of the edible powder particles for aggregation is preferably 1 mm mesh on and 3 mm mesh pass. That is, the size relationship between the polysaccharide powder and the edible powder particles for agglomeration has a size relationship between the edible powder particles for agglomeration having a relatively large size and the polysaccharide powder having a relatively small size. This is because by combining them, a plurality of polysaccharide powders can be easily aggregated on the surface of the edible powder particles for aggregation, and a material separation inhibitor having a desired size and shape can be easily obtained.

  Examples of the drying ingredients include dried leek, dried bacon, dried onion, dried pumpkin, dried radish leaves, chicken-flavored vegetable protein, dried sesame seeds, seasoned granules and the like. The mass mixing ratio of these drying ingredients, the material separation inhibitor, and the seasoning powder is preferably in the range of 5:95 to 50:50, and preferably in the range of 5:95 to 40:60. More preferable. Here, if the mass mixing ratio of the drying ingredient material is larger than the above-mentioned preferable range, the content of the material separation inhibitor becomes small, and it becomes difficult to obtain a sufficient material separation suppressing effect. On the other hand, when the mass mixing ratio of the drying ingredient is smaller than the above-mentioned preferable range, the amount of the drying ingredient which is the characteristic of the flavor decreases, and the product may lack impact.

  As an example of seasoning powder used for food topping agents, various food materials for seasoning that have been powdered can be used, and specifically, seasoning powder (miso, soy sauce, sauce powder, etc.) , Saccharide powder (glucose, sugar, fructose powder, etc.), pigment powder (turmeric powder, etc.), flavor powder (yuzu powder, etc.), spice powder (pepper, pepper, garlic, pepper, ginger, mustard powder, etc.), Umami seasoning powder (such as sodium glutamate powder), skim milk powder, and dried bonito flakes can be used. Note that salt particles are also included in one of the seasoning powders referred to here.

In the present invention, the bulk specific gravity of the polysaccharide powder is presumed to contribute as one of the factors that bring about the effect of suppressing material separation, but the range of the bulk specific gravity of the material excluding the drying ingredient from the food topping agent of the present invention , It was verified whether or not it has some characteristics. As a result, the drying ingredient material was sieved from the food topping agent, and the material that passed through the sieve had a bulk specific gravity of 0.40 g / cm ³ or less when the water content was adjusted to 5% by mass. It was one.

  The food topping agent of the present invention can be widely applied to various food materials, and is particularly preferably used as a powder seasoning for foods that are cooked in an open flame at high temperature. Among them, the present invention is preferably embodied as a food topping agent as a powder seasoning for stir-fried foods that are cooked by direct heat at high temperature using a cooking utensil such as a frying pan, and specifically Is more preferably embodied as a stir-fried vegetable ingredient, a stir-fried vegetable and meat ingredient, a fried rice ingredient, a fried rice ingredient, a fried udon ingredient or a fried noodle ingredient, and a champuru ingredient.

  The topping agent for foods containing ingredients of the present invention is produced, for example, by the following relatively simple method. First, a general dry powder and granular material mixing machine such as a rocking mixer or a Nauta mixer is charged with the polysaccharide powder and the edible powder particles for aggregation and mixed, and a plurality of edible powder particles for aggregation are used as cores. The polysaccharide powder is aggregated to form an adhering mixture thereof (that is, a material separation inhibitor) (first mixing step). Then, other ingredients including a drying ingredient and seasoning powder are put into this and mixed (second mixing step). In addition to the method of mixing the materials in two stages in this way, for example, a machine for mixing dry powder and granules containing all of the above materials (polysaccharide powder, edible powder particles for agglomeration, drying ingredients, seasoning powder, etc. It is also possible to adopt a method in which the (materials) are added all at once and mixed. Even in the latter method in which the materials are collectively mixed in one step, the material separation inhibitor can be formed in the mixture, and a sufficient material separation suppression effect can be obtained.

  FIG. 1 is a schematic diagram for explaining a method for producing a topping agent for foods containing ingredients of the present invention (as an example, the two-step mixing method described above). The edible powder grains 2, the polysaccharide powder 3, the seasoning powder 4, the material separation inhibitor 5, and the food topping agent 6 are shown. FIG. 1 (a) shows the polysaccharide powder 3 and the oil-and-fat-containing edible powder particles 2 for aggregation before the first mixing step, and FIG. 1 (b) shows the polysaccharide powder after the first mixing step. 3 and edible powder particles 2 for aggregation containing oil and fat are shown. After this step, the material separation inhibitor 5 is formed by agglomeration of the plurality of polysaccharide powders 3 with the fat-and-oil containing aggregating edible powder particles 2 as a core. FIG. 1C shows the drying ingredient 1, and FIG. 1D shows the seasoning powder 4. Then, by performing the second mixing step to mix the respective materials, a plurality of material separation inhibitors 5 are attached to the surface of the drying ingredient 1 (so to speak, the plurality of material separation inhibiting agents 5 are drying ingredients. 1 can be obtained (see FIG. 1 (e)). In this case, the presence of the plurality of material separation inhibitors 5 increases irregularities on the surface of the drying ingredient 1, and the seasoning powder 4 is easily caught on the irregularities. As a result, it is presumed that the separation is effectively suppressed and the uniformity of the material is improved.

  Hereinafter, topping agent for food containing ingredients of the present embodiment, a method for suppressing the separation of topping material, and to prevent the sticking of the seasoning powder due to the heating of the food to be added, a method of improving the taste improving effect, more A concrete example is shown.

[Evaluation test 1] "Selection of raw material of polysaccharide powder and verification of range of bulk specific gravity"

  In this evaluation test 1, the purpose was to select the raw material of the polysaccharide powder used as the material separation inhibitor and to verify the range of the bulk specific gravity. Here, 13 types of raw materials of the polysaccharide powder were used (see Table 1). Specifically, "okara powder" is used as the starch-containing material, "tapioca starch", "potato starch", "corn starch", and "glutinous rice flour starch" are used as the starch, and "phosphorylated cross-linked starch" is used as the modified starch. , "Acetylated adipic acid crosslinked starch", "Starch acetate", "Hydroxypropyl starch" as a starch / modified starch mixture, "glutinous rice flour: hydroxypropyl starch = 80:20 mixture", water-soluble low-viscosity polysaccharide "Porous starch" was used as powder. In addition, "indigestible dextrin" and "inulin" were used as the water-soluble non-thickened dietary fiber.

  The edible powder particles for agglomeration with respect to the polysaccharide powder are "chicken powder (mass mixing ratio 9%)" and "fat and fat adsorbing dextrin (mass mixing ratio 6%)", and the drying ingredients are "freeze-dried leek (mass mixing ratio). 4%) "," freeze-dried bacon (mass blending ratio 18%) "," freeze-dried onion (mass blending ratio 18%) ", and the above-mentioned polysaccharide powders are each blended (mass blending ratio 45%). Then, they were all put into a transparent vinyl bag (total amount: 500 g). Next, the vinyl bag in which the materials were put was inflated with air, and then shaken well by hand to thoroughly mix and stir. Then, the degree of mixing of the dry ingredients into the entire mixture was visually determined. The results are shown in Table 1. The particle size of the drying ingredient was 1 mm mesh on and 30 mm mesh pass, the particle size of the edible powder particles for agglomeration was 1 mm mesh on and 3 mm mesh pass, and the particle size of the polysaccharide powder was 1 mm mesh pass.

  Furthermore, the above mixture was tested for charring during cooking. Specifically, 10 g of each mixture was added to 100 g of commercially available bean sprouts, and heat cooking (stirring treatment) was performed in a frying pan over high heat for about 5 minutes. While stir-frying, stir lightly and eat stir-fried bean sprouts. The presence or absence of charring was visually and visually evaluated.

In this evaluation test 1, the "mixing degree of the drying ingredient into the entire mixture" of each sample was determined according to the following criteria.
×: Drying ingredients are unevenly dispersed in the mixture and float on the top of the mixture (impossible)
Δ: Drying ingredients are dispersed in the mixture slightly unevenly and float on top of the mixture in a large proportion (impossible)
◯: Drying ingredients are almost evenly dispersed in the mixture, and the ratio of floating above the mixture is small (possible)
◎: Drying ingredients are uniformly dispersed in the mixture and do not float above the mixture (possible)

The "scorch during cooking" of each sample was judged according to the following criteria.
X: Strong burning occurs (impossible)
△: Slightly burnt (not possible)
○: Not much charring (possible)
◎: No scorching (OK)

Based on the determination result of the mixing degree of the ingredients and the determination result of the charring at the time of cooking, the comprehensive evaluation having both effects was determined according to the following criteria.
×: not suitable △: somewhat unsuitable ○: suitable ◎: particularly suitable

The thickening of each polysaccharide powder was performed by a method using a falling body viscometer standardized as a JIS viscosity measuring method, and the dropability of the sample was visually determined.
X: Slow fall and high viscosity increase △: Slight slow fall, slightly high viscosity
○: Drops a little faster, slightly less thickening
◎: Fall quickly and low viscosity increase

As shown in Table 1, of the several listed polysaccharide powders, the highest bulk specific gravity was 1.35 g / cm ³ of inulin (manufactured by Fuji Nippon Sugar Co., Ltd .: trade name “Fructofiber”). It was On the contrary, the smallest was 0.10 g / cm ³ of indigestible dextrin B (manufactured by Sansei: trade name “Maltrin M700”). Regarding "the degree of mixing of the dry ingredients into the entire mixture", in the samples using the polysaccharide powder having a bulk specific gravity of more than 0.40 g / cm ³ , the dry ingredients were not uniformly dispersed, The evaluation was judged as “x”. On the other hand, in the samples using the polysaccharide powder having the bulk specific gravity in the range of 0.10 g / cm ³ or more and 0.40 g / cm ³ or less, the drying ingredient was almost uniformly dispersed, and the evaluation “ It was judged as "O" or higher. Okara powder (bulk specific gravity 0.26 g / cm ³ ), porous dextrin (bulk specific gravity 0.15 g / cm ³ ), indigestible dextrin A (bulk specific gravity 0.14 g / cm ³ ), difficult The sample using digestible dextrin B (bulk specific gravity: 0.10 g / cm ³ ) was evaluated as “◎”, and it was concluded that it is highly suitable as a raw material for the polysaccharide powder used as a material separation inhibitor. .

  On the other hand, regarding the occurrence of charring during cooking, charring occurs in "Motile Alpha", "SF-α", and "Rice Star RC" having strong thickening properties (that is, evaluation "x"), and stir-fry It was found to be poorly suited as a polysaccharide powder that constitutes a topping agent for cooking. On the other hand, in the case of polysaccharide powders other than these, the occurrence of charring was small (that is, evaluation “○”), although it was found that the suitability as a polysaccharide powder that constitutes a topping agent for cooking stir-fried food is somewhat high, It turns out that there is still room for improvement.

As described above, the overall evaluation based on the determination result of the mixing degree of ingredients and the determination result of occurrence of charring during cooking is that the bulk specific gravity is in the range of 0.40 g / cm ³ or less, and the viscosity increase is low. The sample using saccharide powder was evaluated as “◯”, and it was concluded that the suitability was slightly high, combining the effect of the material separation inhibitor and the effect of preventing the occurrence of charring during cooking. The reason for this is considered to be that the highly suitable polysaccharide powder having a bulk specific gravity in the range of 0.40 g / cm ³ or less has a relatively low viscosity increase and is unlikely to adhere to cooking utensils when heated. . However, it was concluded that there is still room for improvement.

[Evaluation test 2] “Verification of range of mixing ratio of edible powder particles for aggregation”
In this evaluation test 2, the purpose was to verify the range of the mixing ratio of the edible powder particles for aggregation used as the material separation inhibitor. Here, based on the results of Evaluation Test 1, a porous dextrin, trade name “Pine Flow” manufactured by Matsutani Chemical Co., Ltd. was selected as the polysaccharide powder. And, the edible powder particles for aggregation are "chicken powder" and "fat adsorbing dextrin", and the drying ingredients are "freeze-dried green onion (mass mixing ratio 4%)" and "freeze-dried bacon (mass mixing ratio 18%)". "Freeze-dried onion (mass blending ratio 18%)", and then change the ratio of "pine flow" to "chicken powder" and "fat and fat adsorbing dextrin" as shown in Table 2 and the same as in Evaluation Test 1. The test and evaluation were carried out by the method. The results are shown in Table 2. In addition, the particle size of each drying ingredient is 1 mm mesh on and 30 mm mesh pass, and the particle size of "chicken powder" and "fat and fat adsorbing dextrin" is 1 mm mesh on and 3 mm mesh pass, and the polysaccharide powder "Pine Flow" is used. The particle size of "" was 1 mm mesh pass.

  As a result, as shown in Table 2, the mass mixing ratio of the polysaccharide powder and the edible powder particles for agglomeration is preferably in the range of 20:80 to 80:20 (that is, evaluated as “◯” or more). Judgment), and it is more preferable that it is in the range of 30:70 to 80:20 (that is, judgment “⊚”).

[Evaluation test 3] "Verification of raw material for edible powder for agglomeration"

  The evaluation test 3 was conducted for the purpose of verifying the raw material of the edible powder particles for aggregation used as the material separation inhibitor. Here, based on the result of the evaluation test 1, the product name "Pine Flow" manufactured by Matsutani Chemical was selected as the polysaccharide powder, and based on the result of the evaluation test 2, the mass of the polysaccharide powder and the edible powder particles for agglomeration With the compounding ratio set within the range of 20:80 to 80:20, the effect of suppressing the material separation of various drying ingredient materials by the edible powder particles for aggregation in Tables 3A to 3J was verified. Specifically, "lyophilized onion", "lyophilized bacon", and "lyophilized onion" were used as the drying ingredients. The results of tests and evaluations performed in the same manner as in Evaluation Test 1 are shown in Tables 3A to 3J.

  The verification of the edible powder particles for agglomeration was 1) containing oil and 2) containing a small amount of water, which was supposed to attach the polysaccharide powder, and felt a little sticky to the touch. What was pre-selected with this as an index was subjected to the test. The “seasoned green soybean powder” is obtained by impregnating palm oil, then drying and crushing in the manufacturing process. The thickeners "carrageenan" and "dextrin (DE9-12)" and the binder "sodium polyphosphate" are prepared by adding a sufficient amount of water in advance to dissolve each component solution into a metallic form. It was thinly spread on a vat, dried at 40 ° C., dried to a water content of 6% by mass or more and 10% by mass or less, and crushed into particles by a mill. By the way, the particle size of each drying ingredient is 1 mm mesh on and 30 mm mesh pass, and the particle size of each edible powder particle for agglomeration is 1 mm mesh on and 3 mm mesh pass. The "flow" particle size was 1 mm mesh pass.

  As a result, as shown in Table 3A and Table 3B, since both were evaluated as "◎", as the edible powder particles for aggregation, "chicken powder" and "chicken extract powder" containing oils and fats naturally were selected. It was found that they can be used and that they can be used in combination. As shown in Table 3C and Table 3D, since it was determined to be "A", "edible soybean powder seasoned with artificial fat and oil" and "fat adsorbing dextrin" were used as edible powder particles for aggregation. I knew I could do it. As shown in Table 3E, Table 3F, and Table 3G, since all were evaluated as "△", "crude salt" and "powdered soy sauce" which naturally contain a small amount of water as edible powder particles for aggregation. It has been found that "brown sugar" is not suitable as an edible powder particle for agglomeration, which has an effect of suppressing material separation and an effect of preventing charring during cooking. According to Table 3H, Table 3I, and Table 3J, since all were evaluated as "triangle", "carrageenan (thickener)", "dextrin (DE9-12) (thickener)", "polyline" It has been found that "sodium acid (binder)" is not suitable as an edible powder particle for agglomeration, which has the effect of suppressing material separation and the effect of preventing charring during cooking.

  From the above results, combining the effect as a material separation inhibitor and the effect of preventing the occurrence of charring during cooking, it was concluded that the suitability is high, as the edible powder particles for aggregation, a material containing fats and oils. Was concluded to be effective. Specifically, chicken powder that naturally contains fats and oils, chicken extract powder, and artificially impregnated fats and oils are used as raw materials. It was found that "fat and fat adsorbing dextrin" and the like can be used, and two or more kinds selected from these can be used in combination. Therefore, in addition to these, it was conjectured that materials such as powdered fats and oils, egg powder, ground sesame, and the like, which naturally contain fats and oils, and various materials artificially impregnated with fats and oils could be used.

  Further, from the above results, the addition of edible powder granules containing fat and oil is effective regardless of the type of drying ingredients used, and is effective even when different types of drying ingredients are used in combination. I knew it was.

[Evaluation test 4] "Verification of range of fat and oil content relative to total amount of topping agent"

  Therefore, in this evaluation test 4, the total amount of topping agent that exerts both the effect of suppressing the material separation and the effect of preventing burning during cooking by changing the oil content of the edible powder particles for aggregation used as the material separation inhibitor Was carried out for the purpose of verifying the range of the content of oil and fat. Here, based on the result of the evaluation test 1, the product name "pine flow" manufactured by Matsutani Chemical Co., Ltd., which is a porous dextrin, was selected as the polysaccharide powder. Then, the drying ingredients are "freeze-dried green onion (mass mixing ratio 4%)", "freeze-dried bacon (mass mixing ratio 18%)" "freeze-drying onion (mass mixing ratio 18%)", and then aggregated. The edible powders for use are commercially available "powder oil and fat (oil and fat content 70%)" and "dextrin (oil and fat content 0%)" to adjust their compounding ratios, and the fat and oil content as shown in Table 4. The test was conducted in the same manner as in Evaluation Test 1 while changing the characteristics. The results are shown in Table 4. By the way, the particle size of each drying ingredient is 1 mm mesh on and 30 mm mesh pass, and the particle size of each edible powder particle for agglomeration is 1 mm mesh on and 3 mm mesh pass. The "flow" particle size was 1 mm mesh pass.

  As a result, as shown in Table 4, the range of the content of fats and oils with respect to the total amount of the topping agent that exerts the effect of suppressing the material separation and the effect of preventing the burning at the time of cooking is 1% by mass or more and 20% by mass or less. It was found that 2% by mass or more and 15% by mass or less is more preferable, and 5% by mass or more and 10% by mass or less is further preferable. That is, when the content of the oil / fat is less than the above range, the effect of suppressing the burning due to the oil / fat becomes difficult to work. On the other hand, if the content of fats and oils is more than the above range, the fats and oils will not only adhere to the polysaccharide powder that constitutes the material separation inhibitor, but also other seasoning powders and ingredients will adhere, and exert a material separation suppression effect. This is because it becomes difficult to do so. In addition, there is a possibility that the quality of the oil may be deteriorated due to the smell of the oil or fat. Therefore, it was concluded that the edible powder particles for aggregation containing fats and oils should be adjusted in the blending amount so that the fats and oils content in the total amount of toppings falls within this range.

[Evaluation test 5] "Verification of range of mixing ratio of drying ingredient material and material separation inhibitor"
In this evaluation test 4, the purpose was to verify the range of the mixing ratio of the drying ingredient material and the material separation inhibitor. Here, based on the results of the evaluation test 1, the product name "Pineflow" manufactured by Matsutani Chemical was selected as the polysaccharide powder, and based on the results of the evaluation test 2, "chicken powder" and "fat and oil-adsorbing dextrin" were contained in the oil and fat. The edible powder particles for aggregation were selected, and their mass mixing ratio was 80:20. Then, the mass separation ratio of the material separation inhibitor with respect to the drying ingredient is changed as shown in Table 5 to prepare a sample of the food topping agent, and a test and an evaluation thereof are performed by the same method as the evaluation test 1. It was The results are shown in Table 5.

  Other seasoning powders include "Chicken powder (flavored) (10% by mass of the total amount of seasoned powder)", "Sugar (sweetened) (36% by mass)", "Salt (salted) (36) 55% by mass of a mixture of "mass%)" and "Pa index # 1 (shining) (18% by mass)". All particle sizes are 1 mm mesh pass. In addition, these seasoning powders have nothing to do with the material separation suppressing effect of the present invention.

  As a result, as shown in Table 5, the mass mixing ratio of the drying ingredient material, the material separation inhibitor and the seasoning powder is preferably in the range of 5:95 to 50:50 (that is, evaluation “◯”). It was concluded that it is more preferable that the range is from 5:95 to 40:60 (that is, the evaluation is “⊚”).

[Evaluation test 6] “Verification of range of bulk specific gravity of material excluding drying ingredients from topping agents”

  The evaluation test 6 was carried out for the purpose of verifying the range of the bulk specific gravity of the material excluding the drying ingredient material from the topping agent. Here, based on the result of the evaluation test 1, the product name “Pine Flow” manufactured by Matsutani Chemical Co., Ltd. was selected as the polysaccharide powder, and based on the result of the evaluation test 2, “chicken powder” was selected as the edible powder granules containing oil and fat. And “Fat and oil adsorbed dextrin” were selected. Samples of food topping agents were prepared by changing the mass mixing ratio of the material separation inhibitor and the other seasoning powder as shown in Table 6. Next, after removing only the drying ingredient from the produced topping agent by sieving and adjusting the water content of the material excluding the drying ingredient to 5% by mass, the bulk specific gravity of the material passing through the mesh was measured. The composition of the other seasoning powder was the same as in Evaluation Test 5.

As a result, as shown in Table 6, the material excluding the drying ingredient by passing through the mesh had a bulk specific gravity of 0.40 g / cm ³ or less when the water content was adjusted to 5% by mass (specifically, , where it was found that that the ^{0.15g / cm 3 ~0.39g / cm 3} ) which is one of the features.

[Evaluation test 7] "Verification of effects of the present invention"

  Based on the above condition examination results, below, to prepare a food topping agent containing various ingredients, dry ingredients, other seasoning powder, a mixture of polysaccharide powder and edible powder granules containing fat and oil. We verified the mixing stability with the material separation inhibitor. Here, as an example of a food topping agent containing ingredients, which is a powder seasoning for stir-fried foods, "Vegetable stir-fried food" was prepared as shown in Table 7 and compared with other prescription examples. .

  As a verification method, each material in Table 7 was put into an opaque pouch container at the following mass blending ratio (total amount: 250 g) all at once, and the pouch container was inflated with air, then shaken well by hand to mix thoroughly. It was stirred. After that, the content was sampled 20 g each in succession 10 times, the dried ingredients were sieved, and the mass of the dried ingredients was measured each time. Based on the values, the average content (%) of the dry ingredient content and the dispersion index (3σ) of the dry ingredient content are calculated, and the material of the dry ingredient and other materials is the same as the evaluation test 1. The degree of separation suppression effect was determined.

  As a result, as shown in Table 7, the product of Example 1 to which the present invention was applied in the "vegetable stir-fried food", which is a powder seasoning for stir-fried foods, is a variation index ( It was found that 3σ) was extremely small, and the effect of suppressing the material separation between the drying ingredient material and the other materials was sufficiently exhibited.

  In contrast, in Comparative Example 1 in which “no edible powder particles for agglomeration” and Comparative Example 2 in which “no polysaccharide powder” were used, the variation index (3σ) was larger than that in Example 1, The effect of suppressing the material separation between the drying ingredient material and the other materials was not sufficiently exerted. Therefore, the material separation suppressing effect is not achieved by each alone, and in order to exert the material separation suppressing effect, the polysaccharide powder and the edible powder for aggregation are used in combination (that is, the material separation suppressing effect is achieved by using these in combination. It has been demonstrated that (forming) is essential.

  Similarly, in Comparative Example 3 (that is, the prior art) which is the “granulating technique for seasoning powder”, the effect of suppressing the material separation between the drying ingredient material and the other materials is insufficient, and the present invention is also applied to this. It was found that the product of Example 1 to which is applied has a significantly high effect of suppressing material separation. Regarding the average content (%) of the dry ingredient content and the (mixing ratio by mass), there was no great difference between the examples and the comparative examples, and it was judged that there was no problem within the allowable range.

  Further, in Comparative Example 4 in which the edible powder particles for agglomeration do not contain fats and oils, the effect of suppressing the material separation between the drying ingredient material and other materials was sufficient, but charring occurred during heating and cooking. , It was demonstrated that the edible powder particles for agglomeration must contain fats and oils.

[Conclusion]
Summarizing the above results, according to each example of the present embodiment, it is difficult to separate the seasoning powder and the drying ingredient material having different particle sizes without performing a complicated pretreatment operation of the material, and the cost performance and the flavor are improved. It is also possible to provide a topping agent for food containing ingredients which is excellent in food quality and which can improve the taste without causing the burning of seasoning powder to the fried food due to cooking. The present invention is not limited to the above-mentioned embodiment, and may be appropriately modified without departing from the spirit of the invention.

DESCRIPTION OF SYMBOLS 1 ... Drying material 2 ... (Fat and oil containing) Edible powder particles for aggregation 3 ... Polysaccharide powder 4 ... Seasoning powder 5 ... Material separation inhibitor 6 ... Food topping agent

Claims (7)

A food topping agent containing a drying ingredient and seasoning powder,
A polysaccharide powder having a bulk specific gravity of 0.37 g / cm ³ or less and containing starches and / or dietary fibers as a main component (excluding those containing starch acetate and glutinous rice starch). And a material separation inhibitor containing fat and oil, and a powdery and / or particulate agglomerate edible powder having the property of aggregating the polysaccharide powder ,
The mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is in the range of 20:80 to 80:20,
The topping agent for food containing ingredients , wherein the mass mixing ratio of the dry ingredients, the material separation inhibitor and the seasoning powder is in the range of 5:95 to 50:50 . The material excluding the drying ingredient in the topping agent has a bulk specific gravity of 0.40 g / cm ³ or less when the water content is adjusted to 5% by mass, and the ingredient according to claim 1. Containing food topping agent. Content of the said oils and fats with respect to the said total amount of topping agents is 1 mass% or more and 20 mass% or less, The topping agent for foodstuffs containing the ingredient of Claim 1 or 2 characterized by the above-mentioned. 4. The ingredient according to any one of claims 1 to 3 , wherein the material separation inhibitor is smaller than the drying ingredient and has a size equal to or larger than the seasoning powder. Food topping agent. The drying ingredients are 1 mm mesh on and 30 mm mesh pass,
The edible powder particles for agglomeration are 1 mm mesh on and 3 mm mesh pass,
The ingredient-containing food topping agent according to any one of claims 1 to 4 , wherein the polysaccharide powder has a 1 mm mesh pass. The topping agent for food containing ingredients according to any one of claims 1 to 5 , wherein the topping agent is a seasoning for stir-fried food. A food topping agent containing a dry ingredient and seasoning powder, a polysaccharide powder having a bulk specific gravity of 0.37 g / cm ³ or less and containing starch and / or dietary fiber as a main component (however, Except for those containing starch acetate and glutinous rice starch), and edible powder particles for agglomeration in the form of powder and / or particles which contain fats and oils and have the property of aggregating the polysaccharide powder. With the added material separation inhibitor ,
The mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is set in the range of 20:80 to 80:20,
By controlling the mass mixing ratio of the drying ingredient material to the material separation inhibitor and the seasoning powder in the range of 5:95 to 50:50 , the separation of the topping agent material is suppressed and A method for preventing burning of the seasoning powder during heating.