JP7186377B2 - Powdered food and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a powdered food and a method for producing the same. More particularly, it relates to a powdered food containing powdered food materials and a method for producing the same.

Powdered food is less bulky than the material itself, and is convenient for transportation and handling. In addition, it generally has improved storage stability and is suitable as a long-term storage food. As such powdered foods, for example, food topping agents disclosed in Patent Documents 1 to 3 below are known.

JP 2017-012149 A JP 2017-012150 A JP 2017-012151 A

Powdered food materials (hereinafter, powdered food materials are also simply referred to as “primary powder”) are used for flavoring and seasoning powdered foods, but aggregation occurs during the manufacturing process and long-term storage. The problem was that it was easy.
For example, fish meal obtained by pulverizing dried fish is obtained by using the fish as it is, and the oil contained in the fish is carried over to the primary powder. Therefore, the primary powders tend to agglomerate with each other, which is considered to be affected by this oil content. If this agglomeration occurs, there is a problem that it becomes lumps in the manufacturing process, and it is not possible to disperse and evenly mix it in the product, or agglomeration gradually progresses in the product, which affects the flavor and the like.

Therefore, as a method of flavoring powdered foods with food materials, for example, granules obtained by mixing a small amount of primary powder with a base sub-ingredient (processed soybean product, etc.), drying and granulating, , granules obtained by granulating extracts of food materials, etc., are often used. It is difficult to increase the content of the primary powder in the above-mentioned granules, such as bonito-flavored soybean processed products, and the content of the primary powder in the whole processed product is difficult. It was also hard to feel. In addition, the above granules, for example, granules obtained by fluid bed granulation of food material extracts (extracts, etc.), are added to the extraction, heating, and drying processes, and the original flavor of the material is weakened. was easy to feel unsatisfactory.
In this respect, Patent Documents 1 to 3 do not discuss the use of the primary powder, the problems that arise in the use of the primary powder, and furthermore, no examination of this problem.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a powdered food excellent in flavor and texture while containing a primary powder, and a method for producing the same.

The present inventors have found that the above problems can be solved by using a dextrin having a large specific volume, a so-called porous dextrin. That is, fats and oils are preliminarily adsorbed to porous dextrin to form fats and oils dextrin, and this fats and oils dextrin is added to powdered food to suppress aggregation of the primary powder, thereby resulting in a powder having excellent flavor and texture. The inventors have found that a food product can be obtained, and completed the present invention.

That is, the present invention is as follows.
[1] The gist of the powdered food of the present invention is that it contains a powdered food material and an oil dextrin in which oil is adsorbed to a porous dextrin.
[2] In the powdered food of [1] above, the oil dextrin can contain 1 to 40% by mass of the oil when the total of the oil and the porous dextrin is 100% by mass.
[3] In the powdered food of [1] or [2] above, when the total of the powdered product and the fat dextrin is 100% by mass, the fat dextrin can be contained in an amount of 1 to 55% by mass.
[4] In the powdered food according to any one of [1] to [3] above, the porous dextrin may have a specific volume of 2 to 10 mL/g.
[5] In the powdered food according to any one of [1] to [4] above, the food material is at least one selected from the group consisting of seafood, meat, seaweed, fruits and vegetables. can do.
[6] In the powdered food according to any one of [1] to [5] above, the food material is the seafood,
Furthermore, it can be at least one species selected from the group consisting of jaws, sea bream, salmon and horse mackerel.
[7] The powdered food according to any one of [1] to [6] above can be used as furikake, rice ball mix, soup mix, mixed rice mix, or fried rice mix.
[8] The method for producing a powdered food of the present invention is the method for producing a powdered food according to any one of [1] to [7] above,
A first mixing step of mixing the porous dextrin and the fat to obtain the fat dextrin;
and a second mixing step of mixing the fat dextrin and the powdered material.

According to the present invention, a powdered food having excellent taste can be obtained while containing a primary powder. That is, it is possible to suppress aggregation of the primary powder and obtain a powdered food excellent in flavor and texture. In particular, powdery foods and foods containing the same can be given a fluffy, soft, and pleasant texture.

The powdered food of the present invention contains a powdered food material and fats and oils dextrin in which fats and oils are adsorbed to porous dextrin.

[1] Powdered food material The "powderized food material" (primary powder) is a powdered food material (powder). The primary powder may be obtained by pulverizing the raw food product as it is, or may be obtained by pulverizing the raw food product after preprocessing. Pre-processing includes drying (for example, natural drying, heat drying, freeze drying, normal temperature drying, hot air drying, cold air drying, etc.), baking, boiling, steaming, cooking, smoking, salting, seasoning, and the like. These pretreatments may be used alone or in combination of two or more.
Therefore, food materials include dried raw food (raw raw food), heat-dried raw food (baked and dried, boiled and dried, etc.), and smoked raw food. It includes products (smoked during drying of raw food, smoked and dried raw food, etc.). These may use only 1 type and may use 2 or more types together.
Of course, if the raw food can be powdered raw without preprocessing, the powdered raw food itself can be used as the primary powder. After processing to obtain a food material that is easily pulverized, the obtained food material is pulverized and used.

Food materials do not include foods processed using processing methods other than the pre-processing described above. For example, for livestock meat, fried processed meat products such as chicken nuggets, for seaweed, processed seaweed products such as agar desserts and tokoroten, and for vegetables, processed vegetable products such as konnyaku, natto, and tofu. do.

The present powdered food utilizes primary powders. Since the primary powder includes the food material itself and the food material pulverized into powder, the present powdered food substantially uses the food material itself directly, even though it is in the form of powder. , and the flavor and texture of the food material can be directly added to the present powdered food.
Although the particle size of the powder constituting the primary powder is not limited, it is usually under a sieve with an opening of 2 mm. is preferably under a sieve of
The particle size of the powder can be measured with a standard sieve of JIS Z8801-1 (Japanese Industrial Standards).

In addition, the average particle diameter (d50) of the powder particles constituting the primary powder is not particularly limited, but is usually 10 μm or more, and from the viewpoint of suppressing aggregation, 50 μm or more is preferable, 75 μm or more is particularly preferable, and 100 μm or more is particularly preferable. preferable. The upper limit is usually 2 mm or less, preferably 1.8 mm or less, particularly preferably 1.5 mm or less, and particularly preferably 1 mm or less, from the viewpoint of good flavor.
The laser diffraction particle size distribution analyzer used for measuring the average particle size is, for example, Microtrac MT3300 EXII system of Microtrac Bell Co., Ltd., and the measurement application software is, for example, DMS2 (Data Management System version 2, Microtrac Bell Co., Ltd.). ) can be used. Any solvent can be used for the measurement, and ethanol can be used, for example.

Moreover, the means for pulverizing the food material is not particularly limited, and the temperature and pressure during the treatment are not limited at all. Examples of equipment for pulverization include blenders, mixers, mills, kneaders, pulverizers, pulverizers, and grinders. may be any of

In the present invention, the food material (similar to raw food) can be, more specifically, at least one selected from the group consisting of seafood, livestock meat, seaweeds, fruits and vegetables.
Seafood includes fish, shellfish, crustaceans, and cephalopods. These fish, shellfish, crustaceans, and cephalopods may each be marine, freshwater, or brackish.
Of course, these are all edible seafood. That is, it includes edible fish, edible shellfish, edible crustaceans, and edible cephalopods.

Among the above, fish are not limited and include edible fish. Among fishes, blue fishes, sea breams, and salmons, which are suitable for seasoning and contain a large amount of fat, are particularly preferable. These may use only 1 type and may use 2 or more types together.
Examples of blue fish include chin, horse mackerel, sardines, saury, and mackerel. These may use only 1 type and may use 2 or more types together.
Examples of jaws include, but are not limited to, Tsukushi flying fish, Ayatobi fish, Hamlet flying fish, Red flying fish, Red flying fish, Giant blue flying fish, Red flying kite, Black flying fish, Chaban flying fish, Poison flying fish, and Rhododendron flying fish.
Examples of horse mackerel include, but are not limited to, horse mackerel, striped horse mackerel, blue horse mackerel, yellowtail, greater amberjack, and amberjack.
Examples of sardines include, but are not limited to, sardines, round herrings, and anchovies.
Examples of saury species include, but are not limited to, spinner saury, western saury, Pacific mini saury, Atlantic mini saury, and the like.
Examples of mackerel species include, but are not limited to, chub mackerel, spotted mackerel, and Atlantic mackerel.

In addition, the sea bream is not limited to these, but includes red sea bream, yellow sea bream, red sea bream, black sea bream, kithinus, striped sea bream, spotted sea bream, red sea bream, golden thread bream, wart bream, Japanese bream, red sea bream, pepper bream, red sea bream, pelagic sea bream, and snapper. exemplified.
Examples of salmon include, but are not limited to, salmon, pink salmon, sockeye salmon, coho salmon, cherry salmon, sweet salmon, rainbow trout, jaguar trout, Atlantic salmon, char, and taimen.

Examples of other fish include, but are not limited to, the following. These may use only 1 type and may use 2 or more types together.
Cod (codfish, Alaska pollock, sablefish, etc.), atka mackerel (mackerel, striped atka mackerel, root atka mackerel, etc.), bonitos (bonito, trout, souda bonito (black tuna, maru souda, etc.), hagatsuo, shima pomfret, man pomfret, squid bonito, etc.) , tuna (tuna, bigeye tuna, yellowfin tuna, etc.), gobies (mackerel, isaza, gori, isaza), shishamo (shishamo), filefish (filefish), largemouth bass (largemouth bass, black bass, bluegill, smallmouth bass, Florida bass) etc.), other freshwater fishes (smelt, sweetfish, smelt, clover, haya), sea bass, alfonsino, John Dory, etc., and eggs of the above fishes.

Examples of shellfish include, but are not limited to, clams, clams, clams, scallops, oysters, abalone, and turban shells. These may use only 1 type and may use 2 or more types together.
Examples of cephalopods include, but are not limited to, squid, octopus, and the like. These may use only 1 type and may use 2 or more types together.
Examples of crustaceans include, but are not limited to, shrimp, crab, krill, and the like. These may use only 1 type and may use 2 or more types together.

Among these, at least one species selected from the group consisting of jaws, sea bream, salmon and horse mackerel is particularly preferred. Since the food materials of chin, sea bream, salmon and horse mackerel all contain a relatively large amount of oil, the effects of the configuration of the present invention can be obtained more effectively. That is, the aggregation of the primary powder is suppressed, and the powdered food can be given a stronger flavor and texture due to the primary powder.

The above livestock meats include, but are not limited to, meats such as cattle, pigs, horses, goats and sheep, chickens, ducks, turkeys, guinea fowls, geese, ostriches, quails and their eggs. Examples include chickens and chicken eggs. These may use only 1 type and may use 2 or more types together.
Among these, chicken is preferred. In particular, broiler chickens contain a relatively large amount of oil in their food materials, so that the effects resulting from the configuration of the present invention can be obtained more effectively. That is, the aggregation of the primary powder is suppressed, and the powdered food can be given a stronger flavor and texture due to the primary powder.

Examples of vegetables include fruit vegetables, leafy stem vegetables, root vegetables, and nuts and seeds. These may use only 1 type and may use 2 or more types together.
Of these, fruit vegetables include, but are not limited to, tomatoes, cucumbers, pumpkins, green peppers, paprika, green soybeans, kidney beans, fava beans, peas, soybeans, black beans, adzuki beans, green peas, nutmeg, corn, and the like. are exemplified.
Leafy and stem vegetables include, but are not limited to, cabbage, kohlrabi, kale, cauliflower, broccoli, Chinese cabbage, bok choy, mulukhiyah, komatsuna, rapeseed, mizuna, lettuce, green onion, spinach, asparagus, myoga, leek. etc. are exemplified.
Examples of root vegetables include, but are not limited to, turnips, radishes, radishes, carrots, burdocks, potatoes, onions, garlic, taro, yams, yams, sweet potatoes, ginger, and shallots.
Nuts and seeds include, but are not limited to, almonds, cashews, pumpkin seeds, ginkgo nuts, chestnuts, walnuts, sesame seeds, horse chestnuts, lotus seeds, water chestnuts, pistachios, sunflower seeds, hazelnuts, pecans, macadamias. Nuts, pine, peanuts and the like are exemplified. Among them, almonds, cashew nuts, macadamia nuts, pistachios, hazelnuts and the like are exemplified. These may use only 1 type and may use 2 or more types together. Among these, chestnuts, walnuts and sesame seeds are preferred.

Examples of seaweeds include brown algae, red algae and green algae. These may use only 1 type and may use 2 or more types together.
Specifically, although not limited to these, examples of brown algae include wakame seaweed, kelp, mozuku seaweed, tsurumo, streak, elk, kurome, and arame. Green algal laver is exemplified.
Fruits include, but are not limited to, acerola, avocado, apricot, strawberry, fig, plum, citrus (iyokan, mandarin orange, orange, grapefruit, lime, lemon, yuzu, etc.), persimmon, kiwi, Examples include pomegranate, watermelon, plum, cherry, pineapple, haskap, banana, grape, berries (blueberry, raspberry, etc.), mango, melon, peach, and apple. Among them, avocados, strawberries, berries, citrus fruits, grapes, apples and the like are exemplified. These may use only 1 type and may use 2 or more types together. Among these, avocados and citrus fruits are preferred, and yuzu is particularly preferred from the viewpoint of flavor.

[2] Fat dextrin Fat dextrin is porous dextrin in which fat is adsorbed.
In the present invention, the term "adsorption" refers to a state in which fats and oils are absorbed by porous dextrin and do not leak from the fats and oils at normal temperature and pressure. As a result, the fat dextrin as a whole can maintain fluidity as a smooth powder, making it suitable for powdered foods. When oil is interposed between the particles constituting the porous dextrin, the fluidity of the smooth powder cannot be maintained, and the fluidity of the powder tends to be sticky, making it unsuitable for powdered foods. This is because it becomes a state.
Regardless of whether or not the entire amount of the oil is contained in the micropores of the porous dextrin by adsorption, if the powder flow described above can be maintained, part of the oil constitutes the porous dextrin. It may intervene between the particles that do.

(1) Oils and fats The above-mentioned "oils and fats" can be used without particular limitation as long as they are edible oils and fats. Examples of fats and oils include vegetable fats and oils, animal fats and oils, and processed fats and oils thereof. These may use only 1 type and may use 2 or more types together.
Examples of vegetable oils include sesame oil, corn oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, and cottonseed oil. .
Examples of animal oils and fats include beef tallow, milk fat, lard, and fish oil (salmon oil, etc.).
Furthermore, examples of processed fats and oils include hydrogenated fats and oils, fractionated fats and oils, and transesterified fats and oils.

The type of fats and oils can be appropriately selected depending on the type of primary powder to be blended. For example, when salmon is used as the food material that constitutes the primary powder, salmon oil can be used as the oil. Also, salmon oil and sesame oil can be used in combination. In this case, it is possible to enhance the flavor, taste, etc. of the primary powder.

(2) Porous dextrin The "porous dextrin" of the present invention refers to dextrin having a large specific volume. Although the specific volume of the porous dextrin used in the present invention is not limited, it is usually preferably 2.0 mL/g or more. Furthermore, it is more preferably 2.5 mL/g or more, still more preferably 3.0 mL/g or more, particularly preferably 4.0 mL/g or more, and particularly preferably 5.0 mL/g or more. On the other hand, the upper limit of the specific volume of the porous dextrin is not limited. The upper limit of this specific volume can be 9.0 mL/g or less, and can be 8.0 mL/g or less. The porous dextrin described above can adsorb oils and fats and can suppress aggregation of the primary powder. As a result, it is possible to impart a unique texture that is fluffy, soft, and pleasant to the palate.

Moreover, the porous dextrin used in the present invention is a dextrin capable of adsorbing fats and oils. In other words, it is a dextrin that can maintain smooth powder fluidity even when fats and oils are adsorbed. The mechanism by which this porous dextrin adsorbs fats and oils is not limited. For example, the surface shape of the constituent particles themselves is complex, and the particles may be capable of adsorbing fats and oils on their surfaces.

In addition, although the raw material of the porous dextrin is not limited, for example, corn, potato, sweet potato, tapioca, wheat, rice, cassava, etc. can be used. These may use only 1 type and may use 2 or more types together.
Although the particle size of the porous dextrin powder is not limited, it is usually under a sieve with an opening of 1 mm, but from the viewpoint of suppressing aggregation, it is preferably under a sieve with an opening of 850 μm, and more preferably under a sieve with an opening of 500 μm. In addition, the porous dextrin is preferably used on a sieve with an opening of 25 μm, more preferably on a sieve with an opening of 45 μm, and particularly preferably on a sieve with an opening of 100 μm, from the viewpoint of suppressing aggregation of the primary powder and suppressing classification of the powdered food.

(3) Preparation of oil dextrin The oil dextrin is not particularly limited as long as the oil is adsorbed to the porous dextrin. Fat dextrins are usually prepared by mixing fats and porous dextrins. In particular, when the fat is liquid, the fat dextrin can be obtained only by mixing. In addition, when the fluidity of the fat is low even if it is liquid, or when the fat is in a semi-solid or solid state, the fat can be heated to increase the fluidity and mixed with the porous dextrin. preferable.
The mixer used for mixing is not limited and can be selected as appropriate. , drum type mixers, screw type mixers, etc.) can be used.

The ratio of fat and porous dextrin, which constitute fat dextrin, is not limited, but for example, the ratio of fat and oil when the total mass of fat and porous dextrin is 100% by mass can be 1% by mass or more. can. When the ratio of fats and oils becomes small, it is recognized that the strength of taste tends to be suppressed. Specifically, it tends to reduce the saltiness, umami, sweetness, flavor of the primary powder, and the like. For these reasons, the effects of the present invention can be obtained when the proportion of fats and oils is 1% by mass or more. That is, it is possible to suppress the agglomeration of the primary powder and impart a unique texture that is fluffy, soft, and pleasant to the palate. The proportion of fats and oils is preferably 2% by mass or more, especially 3% by mass or more, especially 4% by mass or more, and particularly preferably 5% by mass or more. On the other hand, when the ratio of fats and oils exceeds 40% by mass, the preference of the primary powder tends to decrease and the oily feeling tends to increase. For these reasons, the upper limit of the proportion of fats and oils may be 40% by mass or less, more preferably 35% by mass or less, more preferably 30% by mass or less, particularly preferably 27% by mass or less, particularly 25% by mass. % or less is preferable. In particular, as described above, when the total mass of fats and oils and porous dextrin is 100% by mass, the lower limit of the fat ratio is 5% by mass or more and the upper limit is 25% by mass or less. While suppressing, the flavor of the primary powder can be enhanced further.

[3] Blending of primary powder and fat dextrin The blending ratio of the primary powder and fat dextrin is not limited, but when the total of the primary powder and fat dextrin is 100% by mass, the proportion of fat dextrin is 1% by mass or more. can be Within this range, the effects of the present invention can be obtained, that is, aggregation of the primary powder can be suppressed, and a unique texture that is fluffy, soft, and pleasant to the mouth can be imparted. Furthermore, it is preferably 3% by mass or more, more preferably 7% by mass or more, particularly preferably 10% by mass or more, and particularly preferably 15% by mass or more. If the ratio of fat dextrin is less than 1% by mass, the tendency to suppress the strength of taste is recognized. On the other hand, the upper limit can be 55% by mass or less. Within this range, the ratio of the fat dextrin can obtain the effects of the present invention, that is, it can suppress the aggregation of the primary powder and give a unique texture that is fluffy, soft, and pleasant to the mouth. Furthermore, 50% by mass or less is preferable, 48% by mass is particularly preferable, 46% by mass is particularly preferable, and 45% by mass is particularly preferable. If it exceeds 55% by mass, the preference of the primary powder tends to decrease and the oily feeling tends to increase. In particular, as described above, when the total mass of the primary powder and the fat dextrin is 100% by mass, and the fat dextrin has a lower limit of 15% by mass or more and an upper limit of 45% by mass or less, the oily feeling is suppressed. At the same time, the flavor of the primary powder can be further enhanced.

[4] Powdered food As described above, the powdered food contains the primary powder and fat dextrin. In addition, this powdered food is used as a part of various ingredients and various cooked foods, such as rice, soup, noodles such as udon and spaghetti, Western dishes, salads, eggs, and other ingredients and cooked foods. , can be used by dispersing or dissolving in a liquid after sprinkling. As a result, it is possible to impart an excellent appearance and flavor, and to season each ingredient or each cooked food with enhanced palatability.
More specifically, furikake, rice ball base, soup base, noodle soup base, porridge base, rice porridge base, risotto base, doria base, ochazuke base, mixed rice base, cooked rice base Examples include bases for salad, bases for sushi, bases for fried rice, bases for fried eggs, bases for stir-fried vegetables, toppings, and the like. Among these, furikake, rice ball base, soup base, mixed rice base, and fried rice base are particularly preferred, and are useful as the powdered food of the present invention.

(1) Other Ingredients The present powdered food may contain other ingredients than those mentioned above. Examples of other ingredients include seasoning ingredients, flavoring ingredients, and food additives. These may use only 1 type and may use 2 or more types together.

(1-1) Seasoning Ingredients Examples of seasoning ingredients used in powdered foods include various foods for seasoning in a dry form such as powder and flakes. Specifically, seasonings (miso, soy sauce, sauce, vinegar, etc.), sugars (glucose, sugar, fructose, etc.), umami seasonings (sodium glutamate, etc.), acidulants, skim milk powder, bonito flakes, chicken bone extract, flavors Examples include oils and spices. These seasoning ingredients may be a mixture with the primary powder, or may be in other forms. In addition, salt (salt grains) and sugar (sugar grains) are also included in the types of seasoning ingredients referred to here. These may use only 1 type and may use 2 or more types together.

(1-2) Flavoring component Examples of flavoring components used in powdered foods include various food materials for flavoring in a dry form such as powder and flakes. Specific examples include fruits such as plum, umeboshi, yuzu, citrus, kabosu or daidai, spices such as pepper, Japanese pepper, wasabi, ginger, garlic, red pepper or mustard, and matcha. These may use only 1 type and may use 2 or more types together. These flavoring ingredients may be a mixture with the primary powder, or may be in other forms.

(1-3) Food Additives Examples of food additives used in powdered foods include various dry foods such as powders and flakes for coloring, preventing oxidation, and preserving. Specifically, antioxidants such as tocopherol, rosemary extract, or ascorbic acid, preservatives such as ε-polylysine, potassium pyrosulfite, or sodium sulfite, and thickeners such as processed starch, tara gum, and xanthan gum. Examples of colorants include caramel, gardenia, turmeric, paprika, anthocyanin pigment, safflower pigment, monascus pigment, turmeric pigment, and carotene pigment. These may use only 1 type and may use 2 or more types together.

[5] Manufacturing method of powdered food The powdered food may be manufactured in any manner, but can be manufactured, for example, by a method comprising the following two-step mixing process.
That is, there is a step of mixing porous dextrin and fat to obtain fat dextrin (first mixing step). A general dry powder mixing machine such as a fixed container type mixer (for example, a ribbon type mixer, a drum type mixer, a screw type mixer, etc.) can be used. Next, there is a step (second mixing step) of mixing the obtained fat dextrin, primary powder, and other ingredients as necessary. In this step, the primary The powder and, if necessary, other components can be added and mixed.
In addition, when all the above materials are mixed together to obtain a powdered food, the powdered food may be produced by a one-step mixing process. Since it is not adsorbed to dextrin and can be adsorbed to other components, it is preferably produced by the above-described two-step mixing process.

[6] Effect of Embodiment According to the present invention, it is possible to provide a powdered food with excellent taste.
That is, according to the powdered food of the present invention, dextrin having a large specific volume, so-called porous dextrin, which is pre-adsorbed with fats and oils, is blended into the powdered food, thereby suppressing aggregation of the primary powder and As a result, a powdered food with excellent taste and texture can be obtained. In particular, powdery foods and foods to which they are added can be provided with a unique texture that is fluffy, soft and palatable.
Furthermore, as described above, in addition to the effect of suppressing the aggregation of the primary powder by the fat dextrin, the fat dextrin itself can exhibit the effect of strongly spreading the soup stock feeling in the oral cavity due to its excellent meltability in the mouth.

EXAMPLES The present invention will be specifically described below with reference to Examples.
[1] About the fat ratio of fat dextrin [1-1] Preparation of Experimental Examples 1 to 7 The following fats and oils, porous dextrin and primary powder (chin powder, sea bream powder, chicken powder, vegetable powder), salt and sugar were used to prepare experimental powdered foods (see Tables 1 and 2) of Experimental Examples 1 to 7 (Experimental Examples 1-1 to 7-4). In each of the experimental examples, the porous dextrin and fat were mixed in advance to form the fat dextrin, which was then mixed with other ingredients to obtain the experimental powdered food.
The primary powder used was obtained by drying each raw material, pulverizing it with a pin mill, and passing it through a standard sieve of JIS Z8801-1 (Japanese Industrial Standards) with an opening of 1 mm. Specifically, the flying chin powder is the powder obtained by crushing dried grilled chin, and the powder is obtained under a sieve with an opening of 1 mm. Among the powders obtained by sieving, the one under a sieve with an opening of 1 mm, the chicken powder is the powder obtained by pulverizing dried boiled chicken, the one under a sieve with an opening of 1 mm, and the vegetable powder is Among the powders obtained by pulverizing the dried boiled pumpkin, the powder under a sieve with an opening of 1 mm was used.
・ A1 fats and oils: sesame oil ・ A2 porous dextrin: specific volume 7.09 mL / g
・B primary powder:
(B-1) chin powder (B-2) sea bream powder (B-3) chicken powder (B-4) vegetable powder

As shown in Tables 1 and 2 above, seven types of experimental powdered foods were prepared by varying the proportion of fat contained in fat dextrin from 1.8% by mass to 43.2%. In addition, the other raw materials were kept at a constant amount, and the ratio of the fat dextrin to the total amount of the primary powder and the fat dextrin was also set at a constant amount of 32.0%.
In Experimental Examples 1-1, 2-1, 3-1, 4-1, 5-1, 6-1 and 7-1, "jaw powder" was used as the primary powder.
For Experimental Examples 1-2, 2-2, 3-2, 4-2, 5-2, 6-2 and 7-2, "sea bream powder" was used as the primary powder.
For Experimental Examples 1-3, 2-3, 3-3, 4-3, 5-3, 6-3 and 7-3, "chicken powder" was used as the primary powder.
For Experimental Examples 1-4, 2-4, 3-4, 4-4, 5-4, 6-4 and 7-4, "vegetable powder" was used as the primary powder.

[1-2] Evaluation of Experimental Examples 1 to 7 The above experimental powdered food was tasted by five subjects, and each experimental powdered food was asked about "palatableness" and "strength of taste". was asked according to the following criteria.
Regarding "palatableness", regarding "taste (comprehensive)" and "flavor preference of primary powder", good (5 points), somewhat good (4 points), average (3 points), not so good (2 points) Points) and bad (1 point). Tables 1 and 2 also show the average evaluation scores of the five subjects.
In addition, regarding "strength of taste", "strength of umami", "strength of flavor by primary powder", and "strength of oiliness (stickiness)" were strong (+2 points), slightly strong ( +1 point), just right (0 point), somewhat weak (-1 point), and weak (-2 point). Tables 1 and 2 also show the average evaluation scores of the five subjects.

[1-3] Effect of Experimental Examples 1 to 7 In the range where fats and oils are 7.2 to 18.0% by mass based on the total fat dextrin, deliciousness is 4.2 to 5.0 (chin), 3. Excellent results of 8-4.6 (sea bream), 4.0-5.0 (chicken) and 3.8-4.8 (vegetables) were obtained. In addition, the flavor preference derived from each primary powder was 3.6 to 4.8 (chin), 4.2 to 4.8 (sea bream), 3.8 to 4.6 (chicken), 3.6 Excellent results of ~4.0 (vegetables) were obtained.
In addition, regarding the strength of umami and the strength of flavor derived from the primary powder, the smaller the amount of oil and fat, the smaller the evaluation value, and the larger the amount of oil and fat, the smaller the evaluation value. %, the evaluation value tended to be higher. On the other hand, the strength of the oily feeling is considered to be best when the fat and oil ratio is 7.2 to 18.0% by mass, from the viewpoint of obtaining an excellent strength of taste while suppressing the excessive oily feeling. rice field.

As a whole, the above results show that up to about 50.0% of fats and oils can be adsorbed to porous dextrin as shown in A1/(A1+A2), but when the amount of adsorption is large, the oily feeling becomes stronger, while the primary powder It was observed that the strength of flavor and the strength of umami derived from this tended to decrease, and accordingly, the palatability also decreased. Therefore, the average evaluation value of palatability of 3.0 or more could be achieved regardless of the type of the primary powder by setting the adsorption amount of oil to less than 43.2%. Furthermore, by setting the value to exceed 1.8%, palatability could be improved, and there was a tendency for this effect to be large particularly when the primary powder was the jaw. In the range of more than 3.6% and less than 28.8%, the strength of taste and palatability could be greatly improved, regardless of the type of primary powder, while maintaining an appropriate oily feeling.

[2] Proportion of Oil Dextrin [2-1] Preparation of Experimental Examples 8 to 14 Experimental powdered foods of Experimental Examples 8 to 14 were obtained in the same manner as in Experimental Examples 1 to 7 (Tables 3 to 4).

As shown in Tables 3 and 4 above, while the ratio of the fat contained in the fat dextrin was fixed at 14.4% by mass, the ratio of the fat dextrin to the total amount of the fat dextrin and the primary powder was changed from 5.2 to 59%. Seven experimental powdered foods varying up to 9% by weight were prepared. In addition, about the raw material other than that, it was set as the constant amount.
Also, in Experimental Examples 8-1, 9-1, 10-1, 11-1, 12-1, 13-1 and 14-1, "jaw powder" was used as the primary powder.
For Experimental Examples 8-2, 9-2, 10-2, 11-2, 12-2, 13-2 and 14-2, "sea bream powder" was used as the primary powder.
For Experimental Examples 8-3, 9-3, 10-3, 11-3, 12-3, 13-3 and 14-3, "chicken powder" was used as the primary powder.
For Experimental Examples 8-4, 9-4, 10-4, 11-4, 12-4, 13-4 and 14-4, "vegetable powder" was used as the primary powder.

[2-2] Evaluation of Experimental Examples 8 to 14 Evaluation was performed in the same manner as in [1-2] above, and the obtained average evaluation scores of the five subjects are shown in Tables 3 and 4.

[2-3] Effect of Experimental Examples 8 to 14 In the range where the ratio of fat dextrin is 20.7 to 40.3% by mass with respect to the total amount of fat dextrin and primary powder, the deliciousness is 4.0. Excellent results of ~4.8 (chin), 4.0-5.0 (bream), 4.0-5.0 (chicken), and 4.4-4.8 (vegetables) were obtained. In addition, the flavor preference derived from each primary powder is also 4.0 to 4.6 (chin), 4.4 to 5.0 (sea bream), 4.2 to 5.0 (chicken), 4.2 Excellent results of ~4.6 (vegetables) were obtained.
In addition, regarding the strength of umami and the strength of flavor derived from the primary powder, the lower the ratio of fat dextrin, the lower the evaluation value, and the higher the ratio of fat dextrin, the lower the evaluation value. There was a tendency that the closer the ratio was to 30.0% by mass, the higher the evaluation value. On the other hand, the strength of the oily feeling is considered to be the best when the ratio of the oil dextrin is 20.7 to 40.3% by mass, from the viewpoint of obtaining an excellent strength of taste while suppressing the excessive oily feeling. it was thought.

Overall, as shown in (A1 + A2) / (A1 + A2 + B), the above results show that a large proportion of the primary powder does not increase the palatability or the strength of the taste. can be controlled by Specifically, when A1 / (A1 + A2) is 14.4% and fat dextrin is used in an appropriate range, when (A1 + A2) / (A1 + A2 + B) is 59.9%, that is, the ratio of the primary powder is Even when the amount was small, the evaluation value of the oily feeling was -0.4 to 0.2, and it was possible to make it moderate. In particular, when the primary powder was sea bream, it was possible to achieve an excellent palatability of 3.4. Then, (A1 + A2) / (A1 + A2 + B) is in the range of more than 5.2% and less than 59.9%, so that the average evaluation value of palatability is 3.0 or more regardless of the type of primary powder. did it. Furthermore, by setting the range of more than 10.4% to less than 49.5%, the oily feeling is set to an appropriate value, and the palatability evaluation value is all 4.0 or more, regardless of the type of primary powder. We were able to raise it to an excellent value. In particular, in the range of more than 20.7% to less than 40.3%, while maintaining an excellent oily feeling of -0.2 to 0, regardless of the type of primary powder, the strength and palatability of the taste are improved. could be maximized.

[3] Porous Dextrin [3-1] Preparation of Experimental Examples 15 to 26 Experimental powdered foods of Experimental Examples 15 to 26 were obtained in the same manner as in Experimental Examples 1 to 7 (Tables 5 to 6). In Experimental Examples 15-19 and 21-25, porous dextrins with different specific volumes were used, and in Experimental Examples 20 and 26, non-porous dextrins were used. In addition to the components A1 and B used in Experimental Examples 1 to 7, the following components were used. In addition, "others" in Tables 5 and 6 include ingredients (such as non-powdered green algae-based laver on a sieve with an opening of 2 mm). Details of these are as follows.
・ A2 porous dextrin: specific volume 2.14 to 7.09 mL / g
・Non-porous dextrin: specific volume 1.82 mL/g

As shown in Tables 5 and 6 above, 12 experimental powdered foods were prepared with specific volumes varied from 1.82 to 7.09 mL/g.
In Experimental Examples 15-1, 16-1, 17-1, 18-1, 19-1 and 20-1, "jaw powder" was used as the primary powder.
For Experimental Examples 15-2, 16-2, 17-2, 18-2, 19-2 and 20-2, "chicken powder" was used as the primary powder.
For Experimental Examples 15-3, 16-3, 17-3, 18-3, 19-3 and 20-3, "vegetable powder" was used as the primary powder.
For Experimental Examples 21, 22, 23, 24, 25 and 26, "sea bream powder" was used as the primary powder.

[3-2] Evaluation of Experimental Examples 15 to 26 The above experimental powdered food was tasted by five subjects, and each experimental powdered food was asked a question about "palatableness" and "strength of taste". was asked according to the following criteria.
With regard to "palatability", "deliciousness (comprehensive)", "preferred flavor of primary powder" and "palatableness" were good (5 points), somewhat good (4 points), and normal (3 points). , not so good (2 points), and not good (1 point). Tables 5 and 6 also show the average evaluation scores of the five subjects.
In addition, "good mouthfeel" is, for example, an evaluation based on the presence or absence of a fluffy and soft texture and the accompanying spread of the flavor of the ingredients into the oral cavity. That is, for example, the stronger the fluffiness, the higher the evaluation value.
Regarding the "strength of flavor", the "strength of flavor by the primary powder" is strong (+2 points), slightly strong (+1 point), just right (0 points), slightly weak (-1 point), Questions were asked to evaluate on a 5-point scale from weak (-2 points). Tables 5 and 6 also show the average evaluation scores of the five subjects.

[3-3] Effect of Experimental Examples 15 to 26 With respect to palatability, the higher the specific volume, the better results were obtained regardless of the type of primary powder. With regard to the strength of taste, excellent results were obtained as a whole when the jaw was used as the primary powder, but excellent evaluation was obtained particularly when the specific volume was 2.59 mL/g or more. On the other hand, with respect to chicken and vegetables, there was a tendency that the higher the specific volume, the better the results. As for sea bream, although there are variations, it was observed that a specific volume of 4.49 to 7.09 mL/g tends to give good results.

In addition, the palatability "feeling good in the mouth" was evaluated as less than 3.0 points when non-porous dextrin was used. On the other hand, when porous dextrin was used, the evaluation was higher in proportion to its specific volume.
In addition, in order to confirm the mode of use for cooking, the same test was conducted in all the above examples when 5 g of the test product was sprinkled on 180 g of boiled rice and when 25 g of the test product was sprinkled on 220 g of boiled udon noodles. The results were obtained.

It should be noted that the present invention is not limited to the specific examples described above, and various modifications can be made within the scope of the present invention according to the purpose and application.

Claims (8)

Contains a powdered food material and a fat dextrin in which fat is adsorbed on a porous dextrin,
The food material is seafood,
The fat dextrin is a powdered food containing 1 to 40% by mass of the fat when the total of the fat and the porous dextrin is 100% by mass (however, starch hydrolysis with a glucose equivalent of 18 or less Powdered seasonings that give fried rice flavor, which contain oil-containing powder obtained by absorbing and retaining edible oil in dry powder of an aqueous solution, seasonings, and dried vegetables). 2. The powdered food according to claim 1, wherein the powdered food material has an average particle size (d50) of 1 mm or less . The powdered food according to claim 1 or 2, comprising 1 to 55% by mass of the fat dextrin when the total of the powdered product and the fat dextrin is 100% by mass. The powdered food according to any one of claims 1 to 3, wherein the porous dextrin has a specific volume of 2 to 10 mL/g. 5. The powdered food according to any one of claims 1 to 4, wherein said food material is fish . 6. The powdered food according to any one of claims 1 to 5 , wherein said food material is at least one selected from the group consisting of chin, sea bream, salmon and horse mackerel. 7. The powdered food according to any one of claims 1 to 6, which is furikake, rice ball mix, soup mix, mixed rice mix, or fried rice mix. A method for producing a powdered food according to any one of claims 1 to 7,
A first mixing step of mixing the porous dextrin and the fat to obtain the fat dextrin;
and a second mixing step of mixing the fat dextrin and the powdered product.