JPS6236663B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fluid foods such as potage soup, stew, and sauce.

Currently, liquid foods such as potage soups, stews, and sauces are available in powdered (dried), canned, frozen,
Alternatively, so-called retort packs, in which the food is packaged, sterilized, and distributed at room temperature, and products that are sterilized, packaged, and distributed at around 5°C, which is called chilled, are being researched and commercially available. However, in the case of powder, if you simply mix the raw materials, lumps (so-called clumps) will form when you pour boiling water into it, so you must add water or lukewarm water, stir, and then heat it to make it drinkable. It won't happen. For this reason, in order to solve the problem of lumps in products that are consumed by simply pouring hot water (so-called instant drinks), the actual situation is that the raw materials, process, and shape of the product are considered. For example, this includes using large amounts of lactose or dextrin, or granulating with oil or fat as a binder. In addition, canned goods and packaged foods have problems due to their shelf life, such as energy costs due to the sterilization process, restrictions on packaging materials, and changes in flavor due to sterilization. There are problems with storage etc. Another product, curry, is a so-called "roux" which is a mixture of fats and oils and starchy ingredients, mainly flour, but it is not immediately soluble as it must be thoroughly heated by adding water or hot water. It is difficult to eat, and is usually eaten thoroughly cooked.

The present invention improves the above-mentioned drawbacks of conventional products, and produces potage soup, etc., which is simple, inexpensive, and in an unprecedented product form, and which is easy to use.

Currently, liquid foods such as potage soups, stews, and sauces use wheat flour, barley flour, corn starch, potato starch, potato starch, pea flour, rice flour, tapioca starch, grains such as lentil beans, potatoes, etc. as main ingredients. Starchy substances such as beans and starches are used to give the product an appropriate viscosity, but many of these have a high gelatinization temperature and cannot be adequately viscous by simply adding boiling water. The present invention is characterized by using starches with low gelatinization temperatures among these starches, particularly those that begin to gelatinize at 70° C. or lower, and drying to a moisture content of 10% or lower. In this case, 70℃ or less is the temperature range that is set as the temperature range that achieves an appropriate viscosity in balance with the oil and fat described below when hot water is added, and it is a 5% solution in normal starch. The things that begin to gelatinize are potato starch and tapioca starch. Also,
Pregelatinized starches with a moisture content of 10% or less, such as pregelatinized potato starch, pregelatinized corn starch, pregelatinized waxy corn starch, and pregelatinized tapioca starch, which are made by heating and gelatinizing starch and drying it at the same time, also have a suitable viscosity in balance with fats and oils. Can be used to indicate.

Any ordinary dryer can be used to dry raw starch or pregelatinized starch to a moisture content of 10% or less; It is necessary to sieve with the following sieve. The purpose of using so-called dry starch, which has a water content of 10% or less, is to avoid gelatinization due to the water in the starch combining with the starch due to the heat of the fat when mixed with molten fat or oil. .

The edible powder raw materials in the present invention are raw materials used for ordinary potage soups, stews, etc., and include various seasonings, spices, and pigments such as salt and monosodium glutamate, as well as central raw materials for soups, etc. For example, for cream corn soup, use sweet corn powder or skim milk powder, and for tomato soup, use tomato powder. It also includes dried vegetables and meat that can be reconstituted simply by adding boiling water.

There are no particular restrictions on the type of oil or fat used for mixing, but the melting point range is preferably 50°C or lower, particularly around 30 to 40°C. In this case, the SFI value (solid fat index) is
5 to 30 at 10 to 30℃, and the total weight of this is 20
It is important to use ~40%. This prevents the separation of crystalline or large particle ingredients at normal room temperature when made into soup mixes or culture mixes, etc. and placed in a container. At the same time, it is easy to use even when simply wrapped without putting it in a container. Easily mixed when adding boiling water,
This is to quickly generate starchy viscosity.
If you use a large amount of oil with a higher SFI value than this,
The heat from adding boiling water is used to melt fats and oils,
If the starch is not gelatinized sufficiently, the SFI value is too low, or the amount of oil or fat is small, the hot water and starch will come into contact with each other immediately, resulting in lumps that are difficult to handle. In this case, it is also possible to use two or more types of fats and oils to bring the SFI value within this range.

First, starchy raw materials and edible powder raw materials are mixed. Any mixer that mixes general food powders can be used. The mixture hereafter will be referred to as "edible powder mixed raw material". Next, the edible powder mixed raw material may be kneaded into the fat or oil as is using a kneader, but it is better to add the edible powder mixed raw material to the melted fat or oil. This is because sufficiently homogeneous soup mixtures, broth mixtures, etc. can be obtained, and when hot water is added, the hydrophobicity of the oil and fat and the hydrophilicity of the starchy raw material maintain an appropriate balance, so that so-called lumps do not form. In addition, mixing it with melted fats and oils is simpler in terms of process. However, in this case, if the temperature of the fat or oil is too high, the moisture in the edible powder mixture will gelatinize the starch, thermally denaturing the protein raw material such as skim milk powder, and resulting in loss of color and aroma of the product. For this reason,
It is necessary to mix at a temperature below the temperature at which starch begins to gelatinize, that is, below 70°C.

Soup mixes and citrus mixes are made in the form of a loose paste, so
Very easy to handle. If you fill the necessary container, such as an aluminum cup container, and let it cool, you can make a cup of potage soup.If you use an oil or fat with an SFI value close to 30, you can make a solid pot just by putting it in a mold, cooling it, and wrapping it. It can also be made into jiyu soup. Furthermore, since the edible powder raw material is coated with oil and fat, there is little scattering of flavors and the like even when stored for a long period of time, resulting in extremely good storage stability.

Next, the present invention will be explained by examples.

Example 1 20 parts of dried potato starch (parts by weight, the same applies hereinafter) dried to 8% moisture and sieved through 20 meshes, 20 parts of sweet corn powder, 15 parts of skim milk powder, 8 parts of salt
1 part sugar and seasoning, and 1 part spices. Thirty parts of shotoning having an SFI value of 26.2 at 10°C and 5.1 at 30°C is melted by heating and mixed with the above-mentioned edible powder mixture raw material at 60°C. Fill a cup with this mix while still warm and seal. By pouring 8 parts of boiling water to 1 part of the mixture and simple stirring, an instant corn cream soup with good flavor and no lumps was obtained. A similar soup can also be obtained by adding 1 part of this mixture to 8 parts of boiling water and stirring briefly.

Example 2 Dried tapioca starch 20 treated in the same manner as Example 1
1 part, 20 parts of chicken powder, 12 parts of skim milk powder, 16 parts of salt, crystallized glucose and seasoning, and 2 parts of spices. 15 parts of shotoning with an SFI value of 39.3 at 10°C and 17.6 at 30°C was heated and dissolved, and then heated to 65°C and 30°C
15 parts of liquid oil and fat are mixed with the above-mentioned edible powder mixed raw material. Pour this mixture into a mold while it is still warm, cool it at 5℃ for 30 minutes, then remove it from the mold and wrap it. Thereafter, by using the same drinking method as in Example 1, a solid instant chicken cream soup with good flavor was obtained. If necessary, add parsley, potatoes,
You can also add dehydrated vegetables such as carrots that have good resiliency and dehydrated meat such as chicken meat pieces.

Example 3 15 parts of dried potato starch treated in the same manner as in Example 1 and 10 parts of dried tapioca starch were mixed with 17 parts of skim milk powder, crystallized glucose and 18 parts of seasoning, 10 parts of salt, 3 parts of curry powder, and 2 parts of other spices. Mix with parts. The SFI value is
15 parts of shotening (32.6 at 10°C, 15.2 at 30°C) and 10 parts of butter oil are heated and melted, and mixed with the above-mentioned edible powder mixed raw material at 55°C. The process was then carried out in the same manner as in Example 1 or Example 2, to obtain an instant stew base with a strong curry flavor and good spices.

Example 4 The temperature at which gelatinization begins in a 5% solution is 63°C,
Pregelatinized starch with 9% water content and 16 mesh sieves
30 parts and 25 parts non-daily creaming powder
1 part salt, 2 parts monosodium glutamate, and 5 parts spices. SFI value is 25.5 at 10℃, 30℃
20 parts of 5.8 shortening at 10℃, 28.0, 30
By heating and melting a total of 30 parts of 10 parts of shortening at 5.8 °C and treating the same as in Example 1,
I was able to obtain a base for an instant pesiamel sauce with a good flavor.

Claims (1)

[Claims] 1. One or more starchy raw materials with a gelatinization temperature of 70°C or less, such as potato starch, tapioca starch, or pregelatinized starch, with a water content of 10% or less and a particle size of 16 mesh or less,
The SFI value (Solid
A method for producing potage soup or the like, which comprises mixing 20 to 40 parts by weight of one or more edible fats and oils having a Fat Index of 5 to 30.