JPS6240994B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for pulverizing liquid foods, and its purpose is to pulverize liquid foods, which have conventionally been difficult to powder, or even when pulverized, they absorb moisture so much that they cannot be stored for long periods of time. It is an object of the present invention to provide a method for turning unprocessed liquid foods into powdered foods that are smooth and have low hygroscopicity.

BACKGROUND ART Aqueous liquid foods (hereinafter referred to as "liquid foods") such as liquid sugar, soy sauce, honey, and mirin are widely used as seasonings for many foods because of their good taste. However, since these are liquid or slimy, they are difficult to measure, use, store, etc., and are extremely unsuitable for portable foods and instant foods, the demand of which has increased dramatically in recent years.

Therefore, many studies have been conducted on methods for pulverizing such liquid foods. A method has been developed to do so. However, when using this method, it is difficult to dry, especially in the case of liquid foods whose solubility increases with heat, and drying at high temperatures for a long time may cause thermal denaturation or browning, which may affect the taste and appearance of the food. In addition, even if powdered in this way, the powdered food has extremely high hygroscopicity, so it is difficult to store.

Therefore, the present inventor conducted research to provide a powdered food that overcomes the above-mentioned drawbacks, and attempted to produce a powdered food by mixing a liquid food with various food powders and drying the mixture. However, as a result, when using this method, for example, when a liquid food is mixed with a starch raw material and heated, the starch particles collapse due to swelling and become paste-like, and even if this is dried, it is difficult to crush it and it becomes smooth. In addition to not being able to obtain a powdery product,
The powdered food thus obtained was still highly hygroscopic, and the object of the present invention was not achieved.

As a result of further intensive research, the present inventor found that when a foaming agent used in foods is added to a mixture of liquid foods and starch raw materials and heat-treated, the starch particles do not collapse due to swelling. Since the liquid food is encapsulated in the starch particles and dried, the drying process is easy and uniform, and the pulverization is also extremely easy, and the pulverized product is in the form of a smooth powder. They discovered that since it is encapsulated in starch particles, it has low hygroscopicity and completed the present invention.

That is, in the present invention, a starch raw material and a foaming agent are added to a liquid food, foamed so that the weight ratio before foaming and after foaming is 1:0.3 to 0.95, and then heat treated. This is a method for pulverizing liquid foods, which is characterized by post-pulverization.

In the present invention, starch raw materials include starches obtained from corn, corn, potato, tapioca, etc., and those containing these starches.

Foaming agents include those commonly used in foods, such as glycerin fatty acid ester, sorbitan fatty acid ester, polyoxysorbitan fatty acid ester, propylene glycol fatty acid ester,
Fatty acid esters such as sucrose fatty acid esters are included.

To carry out the present invention, first, a starch raw material and a foaming agent are mixed into a liquid food. The amount of starch raw materials varies depending on the type of liquid food;
It needs to be 10% by weight or more (hereinafter simply expressed as %). The upper limit is not limited for the purpose of the present invention, which is powderization, but if the amount is too large, the taste of the liquid food will be diminished, so the upper limit of 150
% is preferable. The amount of foaming agent varies depending on the type of foaming agent, but it is preferably 0.25 to 20% based on the liquid food. If it is less than this, there is no effect, and if it is used in excess of this, no increase in effectiveness will be seen. At the same time, the texture may be impaired.

Liquid foods, starch raw materials, and foaming agents are mixed and foamed using a mixer, etc., and the degree of foaming is determined by the weight ratio per unit volume [(weight/volume) after foaming/(weight before foaming)] /volume)] is 0.3~
It is preferable to set it to 0.95. The degree of foaming is related to the thermal efficiency of heat treatment; if it is less than 0.3, the thermal efficiency will be poor and there will be little incorporation of liquid food into the starch particles, and if it exceeds 0.95, it will be difficult to crush.

The foam thus obtained is heat treated. The heat treatment is carried out using an oven, tray dryer, drum dryer, etc., and the heating temperature is preferably such that the product temperature is 55 to 100°C, particularly 80 to 95°C. If the temperature is lower than this, the swelling of the starch will be insufficient and the incorporation into the starch particles of the liquid food will be low, and if the temperature is higher than this, scorching or even gelatinization of the starch may occur. be. The heat treatment time is selected from 1 minute to 1 hour depending on the amount of starch, type of liquid food, temperature, etc., but generally 5 to 30 minutes is preferable.

Furthermore, if the baked product thus obtained has a high moisture content, it is dried so that the moisture content is 5 to 20%, preferably 10 to 15%. Drying is carried out below 95℃ (material temperature), and methods include ventilation drying,
Methods such as fluidized bed drying and freeze drying are employed.

A powdered food product can be obtained by pulverizing this dried product using a hammer mill or the like. Since the starch particles remain in this dried product without disintegrating, it is extremely easy to crush, and the crushed powdered food is smooth and has low hygroscopicity. Furthermore, since this powdered food has good dispersibility in water, it is extremely convenient to use.

Next, an example will be given and explained.

Example 1 Liquid sugar (37% glucose, 34% fructose, 25% water)
100g of foaming agent (Ryoto SP. manufactured by Ryoto Co., Ltd.)
Add 1g of dried egg white, 18g of dried egg white, and 150g of flour, mix for 6 minutes with a mixer [desktop mixer model 5DM manufactured by Shinagawa Kogyo Co., Ltd.], and foam the mixture to form a foam with a weight ratio of 0.6 per unit volume. did. Put 270g of this foam into a round sponge cake case (15cm in diameter).
Heat in oven at 190℃ for 40 minutes (bubble temperature 95℃)
℃). This baked product was coarsely ground and dried in a blow dryer at 55°C for 2 hours. This coarsely ground dried product was ground into 100 meshes using a hammer mill to obtain powdered liquid sugar.

This powdered liquid sugar is smooth and has very low hygroscopicity.

Example 2 50 g of corn starch and 1 g of a foaming agent (Sunsoft SPA, manufactured by Taiyo Kagaku Kogyo Co., Ltd.) were added to 100 g of liquid sugar (same as in Example 1), and foaming was carried out in the same manner as in Example 1. , a foam with a weight per unit volume ratio of 0.9 was obtained. This foam was placed in a tray to a thickness of 1 cm and heated in a tray dryer at 140°C for 1 hour (foam temperature: 90°C). This baked product is dried in a blow dryer.
It was dried at 60°C for 1 hour. The obtained dried product was pulverized in the same manner as in Example 1 to obtain powdered liquid sugar.

Example 3 100 g of wheat starch and 3 g of a foaming agent (Sponge SP, manufactured by Aiko Pharmaceutical Co., Ltd.) were added to 100 g of commercially available soy sauce, and foaming was performed in the same manner as in Example 1 until the weight ratio per unit volume was 0.8. of foam was obtained. This foam was placed in a tray with a thickness of 0.5 mm and heated at 110℃ in a tray dryer.
Heated for 30 minutes (bubble temperature 85°C). This baked product was roughly pulverized in the same manner as in Example 1, and then dried in a freeze dryer at a temperature of 30° C. and a degree of vacuum of 0.003 torr. This dried product was ground into 150 mesh pieces using a hammer mill to obtain powdered soy sauce.

This powdered soy sauce is smooth and has low hygroscopicity, making it convenient to carry.

Example 4 50 g of cornstarch and 5 g of a foaming agent (Sunsoft SPA, manufactured by Taiyo Chemical Industry Co., Ltd.) were added to 100 g of liquid sugar (same as in Example 1), and foaming was carried out in the same manner as in Example 1. , a foam with a weight ratio per unit volume of 0.4 was obtained. This foam was placed in a tray to a thickness of 1 cm and heated in a tray dryer at 140°C for 1 hour (foam temperature: 90°C). This baked product is dried in a blow dryer.
It was dried at 60°C for 1 hour. The obtained dried product was pulverized in the same manner as in Example 1 to obtain powdered liquid sugar.

Claims (1)

[Claims] 1. Add starch raw materials and a foaming agent to an aqueous liquid food, and foam the food so that the weight ratio per unit volume before foaming and after foaming is 1:0.3 to 0.95,
A method for pulverizing a liquid food, which comprises subsequently heating the food and pulverizing it. 2. The method for powdering a liquid food according to claim 1, wherein the foaming agent is a fatty acid ester. 3. The amount of starch raw material is 10% by weight of the aqueous liquid food.
Claim 1 characterized in that:
Method for powdering liquid food as described in section. 4 The amount of foaming agent is 0.25 to 20% by weight of the aqueous liquid food.
A method for powdering a liquid food according to any one of claims 1 to 3, characterized in that: 5. A method for powdering a liquid food according to any one of claims 1 to 4, characterized in that the heat treatment is carried out at a temperature of 55 to 100°C.