JPS5832585B2 - Mizu Mataha Netsuuiben Sanseino Kairyousareta Funmatsushiyokuhin Rui no Seizouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing powdered foods with improved water or hot water dispersibility.

According to the present invention, powdered foods with significantly improved dispersibility in water or hot water during cooking can be obtained easily, inexpensively, and accurately on a mass-produced scale.

That is, by applying the present invention, it is possible to accurately prevent so-called mamako, so the dispersion time can be significantly shortened, and the dispersion can be uniformly dispersed in hot water all at once, which is extremely simple.

Incidentally, the powdered foods obtained according to the present invention can be easily handled and stored because they can prevent caking during storage.

Conventionally, powdered foods such as powdered soups and powdered stew mixes that are difficult to disperse in water or hot water have the disadvantage that it takes time to disperse in water or hot water when cooking or eating. Since it is easy to produce so-called mamako, it is necessary to stir the mamako while crushing it, which is extremely troublesome.

In particular, if hot water is suddenly added to conventional powdered soups, they will become extremely lumpy, so generally it is necessary to first add cold water and mix and disperse, then stir and disperse while heating. Not only was it time-consuming, but it was also complicated.

In view of the above circumstances, the present inventors have completed the present invention as a result of various studies.

In addition, in the present invention, as described later, a water-insoluble polysaccharide (hereinafter sometimes referred to as the present polysaccharide) obtained from the seed part of soybean is used.

), it is extremely safe from a food hygiene perspective, and this polysaccharide also contains protein extraction residue that is a by-product when processing soybeans and so-called okara (okara).
Since it can be obtained at a very low cost by effectively using the plant (Unohana), it is extremely preferable from the standpoint of advanced utilization of a by-product that is conventionally used for feed but is easily degraded.

That is, in the present invention, water-insoluble polysaccharides obtained from the seeds of soybeans are uniformly mixed with powdered foods that are difficult to disperse in water or hot water at a ratio of about 1 part (weight) or more. This is a method for producing powdered foods with improved dispersibility in water or hot water.

Examples of powdered foods targeted by the present invention include powdered cream soup, powdered stew mix, powdered curry soup, powdered sauce mix, powdered gratin mix, powdered seasoning, and powdered cocoa. Without being particularly limited to the examples, the invention is intended for powdered foods that are difficult to disperse uniformly in water or hot water during cooking or eating and drinking.

In the present invention, it is only necessary to uniformly mix a specific amount of the present polysaccharide into the target powdered food product during the appropriate manufacturing process or into the finished product. It is extremely simple and does not require any particular changes to manufacturing equipment.

Next, the polysaccharide used in the present invention will be explained in detail.
This polysaccharide is obtained from the seed part of soybeans (excluding the seed coat),
The dried powder is white, tasteless, and odorless, and does not have the so-called unpleasant odor of soybeans.

It can be easily restored by water absorption when water is added, and as shown in the experimental examples below, it has excellent dispersibility in hot water and cold water.

In addition, this polysaccharide has a protein content of about 10% or less (anhydrous equivalent), and even if it has some seed coat (fine particles), it does not cause any practical problems and can be used effectively, so it is easy to use on a mass production scale.
Obtained cheaply.

The raw material soybean is not particularly limited in terms of its quality or production area, and in short, any soybean suitable for the purpose of the present invention may be used.

For example, whole soybeans, peeled soybeans, ground soybeans, compressed soybeans, coarsely ground dog beans, powdered soybeans, denatured defatted soybeans, low denatured defatted soybeans, etc. may be used, and even tofu and so-called artificial soybeans may be processed. The protein extraction residue and okara (unohana) that are produced as by-products during this process can also be effectively used.

It should be noted that it is not appropriate to mix in a large amount of seed coat (it is practical to include a small amount of atomized seed coat).

), it is advisable to use the raw material that has been previously dehulled.

That is, for example, it is preferable to use commercially available defatted soybeans that have been previously dehulled, and okara (J71) flowers and protein extraction residues are sieved using a suitable mesh sieve in a wet process to remove unnecessary seed coats. do it.

In addition, whole soybeans should be crushed in advance and unnecessary seed coats removed using a wind sieve method.In short, whole soybeans should be used as a raw material after being appropriately dehulled in advance by a known method to the extent that it does not pose a practical problem. good.

Next, proteins and soluble sugars are separated from the raw soybeans to obtain a residue, which may be treated by any known method.

Soybeans contain approximately 30% soluble saccharides, but this is transferred to the extract or separated solution and removed when proteins are extracted or separated, so the water-insoluble polysaccharides used in the present invention are leftovers. It remains as.

This residue usually still contains about 20 to 50 protein (calculated as anhydrous), which gives it a brown color and a characteristic unpleasant soybean odor, so it is removed.

Appropriate removal methods include, for example, proteolytic enzyme treatment and alkali treatment; in short, it is best to solubilize the contained proteins and then separate and remove them, and then wash thoroughly with water to remove other unnecessary substances at the same time. .

Next, to explain the proteolytic enzyme treatment method, the enzyme used may be of animal origin, plant origin, microbial origin, etc., but enzymes that act on polysaccharides such as hemicellulase activity, cellulase activity, and amylase activity It is better to use something that does not contain enzymes.

The treatment conditions, such as reaction pH 1, reaction time, and reaction temperature, may be adjusted as appropriate depending on the subject, purpose, type of enzyme used, etc.

Next, the alkali treatment method will be explained. The alkali used is a hydroxide of an alkali metal or an alkaline earth metal, or an aqueous solution of ammonia.

Processing conditions such as extraction temperature and extraction time may be adjusted as appropriate depending on the subject, purpose, etc.

A highly alkaline pH of about 12 to 13 is appropriate, and the extraction process may be repeated several times depending on the purpose.

Next, the solution containing the solubilized protein is removed by applying a method known per se, such as centrifugation, and then thoroughly washed with water and dehydrated to obtain a residue (this polysaccharide).

This may be mixed and used as is in the manufacturing process of the target food in a wet state, and then dried and powdered as appropriate, but generally it is dried and powdered by a method known per se, such as a spray drying method or a flash drying method. If the saccharide powder is prepared and then used, it will be easier to handle, store, etc.

As mentioned above, this polysaccharide powder may contain about 10% protein (anhydrous equivalent) and some seed coat (fine grains), but even if it is of such quality, no unpleasant soybean odor or taste is observed. In addition, it is difficult to cause caking even if it absorbs moisture in powder form, so it can be used effectively in practice.

The particle size of the present polysaccharide powder may be adjusted as appropriate depending on the type of target powdered food, and it is generally preferable to use the powder as a powder of about 100 mesh or less.

In addition, since okara obtained from okara (Unohana) generally has a large particle size, okara is dispersed in water and then wet-pulverized and then treated to remove proteins, or after obtaining this polysaccharide, it is It is best to use it after drying and pulverizing it as appropriate.

Next, the amount of the polysaccharide to be added is uniformly mixed in at a ratio of about 1 part (weight) or more to the target food, but generally about 1 to 50 parts (weight), preferably 1 to 50 parts (weight). 20%
(weight).

In addition, in the present invention, appropriate natural products, additives, vitamins, etc. may be used in combination as long as they do not impede the purpose of the present invention.

Specifically, for example, natural seasonings, chemical seasonings such as monosodium glutamate, salt, natural sweeteners such as sugar, fructose, and lactose, artificial sweeteners such as saccharin, coloring agents, flavoring agents, spices, soy sauce, Examples include miso, wheat flour, cornstarch, starch, skim milk powder, whole milk powder, beef tallow, lard, salad oil, polymerized or condensed phosphates, emulsifiers and thickeners such as glycerin fatty acid esters and sucrose fatty acid esters. It will be done.

As described above, by applying the present invention, it is possible to significantly improve the dispersibility in water or hot water during cooking or eating and drinking, and to easily, inexpensively, and accurately produce powdered foods with improved dispersibility in water or hot water.
It is flavorful and safe from a food hygiene perspective, and is convenient because it can be uniformly dispersed at once by adding hot water during dispersion.

Furthermore, the water-insoluble polysaccharide used in the present invention can be obtained at low cost by using protein extraction residue or okara (unohana) that is a by-product when processing soybeans, so it is preferable from the standpoint of effective resource utilization. Its usefulness in industry is enormous.

Next, reference examples, experimental examples, and working examples will be shown.

Reference Example 1゜Preparation of Polysaccharide Powder 1-B 1, Test Method Add 10 times the volume of water to dehulled low-modified defatted soybean powder (commercial product) finer than 50 meshes and heat at 90°C for 30 minutes with stirring. After extracting the protein, it was centrifuged, and the resulting residue was washed with 4 times the amount of water, washed with water, and centrifuged. ).

]. The residue was divided into two parts and added to one part to form a slurry with a solid content of 2.5%.The control powder (1 part) was spray-dried as it was.
- Obtain A).

In addition, water is added to the other residue to make a slurry with a solid content of 5 parts, and a proteolytic enzyme (manufactured by Kaken Chemical Co., Ltd., trade name Pronase P) is added to this at a concentration of 0.5% (weight) based on the solid content. Mix evenly so that the ratio is the same (approximately pH 7).

), and then reacted at 50°C for 20 hours and treated with enzymes, then water (40 times the amount of solid content) was added, stirred uniformly, and centrifuged to obtain a residue (this polysaccharide).

Water is added to this to form a slurry with a solid content of 2.5%, which is spray-dried to obtain the present polysaccharide powder (1-B).

It contains 1.6% protein (anhydrous equivalent).

Next, each powder sample was subjected to comparative tests for white discoloration, hot water dispersibility, and cold water dispersibility.

In addition, white discoloration was measured with a kerato whiteness meter manufactured by Sanwa Electric Materials Research Institute, and hot water dispersibility was measured using a 200r meter in a beaker.
1 g of sample powder was dropped onto rLe hot water (90°C) through a 10-mesh sieve, and the time required for it to be uniformly dispersed in a still state was determined.

Further, cold water dispersibility was measured in the same manner as above using water at room temperature (20° C.) to determine the time required for uniform dispersion.

2. Test results The test results are shown in the table below.
) was clearly recognized as superior.

Note that 1-A (control product) has an unpleasant soybean odor, but on the other hand, this polysaccharide powder is tasteless and odorless, and has excellent dispersibility and white discoloration in water and hot water. Met.

Reference Example 2 Preparation of Polysaccharide Powder 2-B Tofu okara (Unohana, commercially available product) was dispersed in water and the seed coat was removed through a 10-mesh sieve. Contains .3%.

Next, a slurry (solid content: 2.5 parts, sodium hydroxide concentration: 0.4 parts (pH about 13)) is prepared, and the protein contained therein is extracted while stirring at 60° C. for 2 hours.

Centrifugation is performed to obtain a residue, water is added to the residue to obtain a slurry with a solid content of 3, the pH is adjusted to 6.5 with hydrochloric acid, and further centrifugation is performed to obtain a residue (this polysaccharide).

It contains 1 o% protein (anhydrous equivalent).

Next, after wet pulverization, a slurry having a solid content of 2.5 was prepared and spray-dried to obtain the present polysaccharide powder (2-B).

This polysaccharide powder was obtained in Reference Example 1 (1-B)
Similarly, there is no unpleasant soybean odor and taste, and the product has excellent white discoloration and good dispersibility in water and hot water, making it suitable for practical use.

Reference Example 3 Preparation of Polysaccharide Powder 3-B Add 10 times the volume of water to dehulled low-denatured defatted soybean powder (commercially available) finer than 50 meshes and heat at 90°C for 30 minutes with stirring to dissolve the protein. After extraction, centrifugation is performed, and the resulting residue is washed with 4 times the amount of water, followed by centrifugation to obtain a residue.

Next, add water to the residue to obtain a solid content of 2 parts and sodium hydroxide I.
A slurry with a Jum concentration of 0.4 (pH approximately 13) is prepared and stirred at 60° C. for 2 hours to extract proteins.

Centrifuge to obtain a residue, add water to the residue to make a slurry with a solid content of 2 parts, stir it, centrifuge, add water to the obtained residue to make a slurry with a solid content of 5 parts, and then adjust the pH with hydrochloric acid.
Adjust to 6.5 and further centrifuge to remove residue (this polysaccharide)
get it.

This product contains part 1 (anhydrous equivalent) of protein.

Next, water is added to form a slurry with a solid content of 2.5, which is spray-dried to obtain the present polysaccharide powder (3-B).

This polysaccharide powder was prepared in Reference Example 1 above. (1-B
), there is no unpleasant soybean odor, and it has excellent white discoloration and good dispersibility in both water and hot water.

Experimental example 1゜1, Test method 30g of wheat flour, 9g of cornstarch, 31g of skim milk powder,
Beef tallow: l,L-sodium glutamate 4g, salt 8g
The basic composition is a powdered cream soup consisting of 5 g of sugar, 8 g of natural seasoning powder, and 2 g of spices, and each polysaccharide powder (1-B) is uniformly mixed with this as shown in Table 2 to make each powder. Samples were prepared.

Then, each powder sample was heated with hot water (90°C) at 1200 °C.
7711 was added all at once, and the time required for uniform dispersion was measured while stirring. (In addition, if any lumps were formed, stirring was continued while crushing the lumps until they disappeared.

). 2. Test results The test results are shown in the following table, and it was clearly recognized that the method of the present invention is superior.

That is, when the present polysaccharide powder is mixed with about 1 part or more according to the method of the present invention, clumping is prevented, uniform dispersion is possible within a very short time, and the product has excellent hot water dispersibility.

In addition, instead of this polysaccharide powder 1-B, 2-B or 3-B
The same excellent effects as those described above were also observed when each of these was used.

Experimental example 2゜1, Test method 30g of wheat flour, 8g of cornstarch, 27g of soft milk powder,
8g beef tallow, 4g monosodium L-glutamate, 8g salt
The basic composition is a powdered cream soup consisting of 5 g of sugar, 8 g of natural seasoning powder, and 2 g of spices, and each polysaccharide powder (3-B) is uniformly mixed with this as shown in Table 3 to make each powder. Samples were prepared.

Then, each powder sample was soaked in cold water (20°C) at 1200 ml.
yd was added all at once, and the time until it was uniformly dispersed was measured while stirring. (In addition, if mako was formed, stirring was continued at 1, so that it disappears while crushing mako.

)2. Test results The test results are shown in the following table, and it was clearly recognized that the method of the present invention is superior.

That is, when the present polysaccharide powder is mixed with about 1 part or more according to the method of the present invention, lumps can be prevented, uniform dispersion can be achieved within a very short time, and the product has excellent cold water dispersibility.

In addition, instead of this polysaccharide powder 3-B, 1-B or 2-B
The same excellent effects as those described above were also observed when each of these was used.

Example 1゜30g of wheat flour, 9g of cornstarch, 27g of skim milk powder,
7g beef tallow, 4g monosodium L-glutamate, 8g salt
, a powdered cream soup consisting of 5 g of sugar, 8 g of natural seasoning powder, and 2 g of spices was used as the basic composition (A), and 10 g of lactose was evenly mixed therein (B), and Reference Example 1
After preparing a homogeneous mixture of 10 g of the control powder (1-A) shown in (C) and a homogeneous mixture of 11 of this polysaccharide powder (1-B) (D), each powder 12001rLl of cold water (200G) was applied to each sample.
In addition, while stirring, the time required for uniform dispersion was measured (in case any lumps were formed, stirring was continued until they disappeared while crushing the lumps).

). As a result of the test, this polysaccharide powder (1-
The product mixed with B) prevented the mako from rising and was able to be uniformly dispersed within a very short time, and the product that was heated had a good flavor.

The same excellent effects as described above were also observed when polysaccharide 2-B or 3-B was used instead of polysaccharide 1-B.

Example 2゜30g of wheat flour, 9g of cornstarch, 31g of skim milk powder,
Beef tallow: l,L-sodium glutamate 4g, salt 8g
A powdered cream soup consisting of 5 g of sugar, 8 g of natural seasoning powder, and 2 g of spices is used as the basic composition (A), and 5 g of polysaccharide powder (2-B) is uniformly mixed therein to produce powdered cream according to the method of the present invention. Pour the soup (B).

When hot water of 1200 mA was applied to each of samples A and H at once and the time required for uniform dispersion was measured while stirring, the control sample (A) produced lumps and was difficult to disperse. On the other hand, the method (B) according to the present invention could be uniformly dispersed in 41 seconds and had a good flavor.

The same excellent effects as described above were also observed when polysaccharide 1-B or 3-B was used instead of polysaccharide 2-B.

Example 3 Basic composition (A) is a powdered white sauce mix consisting of 29 g of wheat flour, 60 g of whole milk powder, 4 g of salt, 1 g of monosodium L-glutamate, and 6 g of spices, and to this is added 5 g of polysaccharide powder (3-B). A powdered white sauce mix (B) according to the method of the present invention is obtained by uniformly mixing the ingredients.

When adding 600rrLl of hot water to each of samples A and B at once and measuring the time until it was uniformly dispersed while stirring, it was found that the control sample (A) produced lumps and took 8 minutes to be uniformly dispersed. , while according to the method of the present invention (B)
could be uniformly dispersed in 70 seconds and had a good flavor.

Note that the same excellent effects as described above were also observed when polysaccharide 1-B or 2-B was used instead of polysaccharide 3-B.

Claims (1)

[Claims] 1. A water-insoluble polysaccharide obtained from the seeds of soybeans is uniformly mixed into powdered foods that are difficult to disperse in water or hot water at a ratio of about 1 part (weight) or more. A method for producing powdered foods with improved dispersibility in water or hot water.