JPH0724554B2 - Manufacturing method of powdered food material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing a powdered food material to be a konjak mannan-containing reversible gel capable of easily producing a reversible gel when dissolved in water. .

[Problems to be solved by the invention]

The present inventors have previously found that the inclusion of konjac mannan and xanthan gum results in a thermoreversible gel. This gel is a strong and stable gel that does not contain an alkaline agent, and is excellent in water retention, freeze resistance and suitability for manufacturing and processing. However, in order to obtain this gel, an aqueous solution containing konjak mannan and xanthan gum is heated, cooled, and, if necessary, ground, but the konjak mannan is sufficiently swelled before heating or grinding. Took a while.

[Means for solving problems]

The present inventors, as a result of various studies to improve the above drawbacks, in advance, konjak mannan and xanthan gum were dissolved and swelled in water, then dried, and further pulverized to obtain a powdered food material, and this material was added to water. The present invention has been completed by finding that it does not require a long time for swelling when dissolved.

The konjak mannan used in the present invention means glucomannan, which is the main component of the polysaccharide of konjak, and is not limited to a substance having a specific structure. On the other hand, xanthan gum refers to a polysaccharide paste containing D-glucose, D-mannose, and D-glucuronic acid as main components, which is produced by a bacterium belonging to the genus Xanthomonas in a medium containing glucose. You can The mixing ratio (weight) of konjac mannan and xanthan gum is
It may be 95: 5 to 5:95, more preferably 80:20 to 20:80.

The PH of the aqueous solution containing konjak mannan and xanthan gum may be in the acidic to neutral range. These powders are dissolved and swelled in water. Since the present invention will be dried later, the amount of water is not particularly limited, but it is preferable to keep the solid content concentration at about 0.2% to 50% from the viewpoint of swelling and drying efficiency. After adding konjac mannan and xanthan gum to water, leave for 30 minutes to 24 hours until it swells. What is left to stand is in the form of a sol, but this can be dried and then pulverized into a powdered food material.

Further, the same powdered food material can be obtained by heating the sol-like substance before drying, preferably by cooling to give a gelled product, and then drying and pulverizing. The heating conditions are not particularly limited, and the lower limit of the heating temperature varies depending on the heating time, the blending ratio, and other conditions, but it is preferable to heat to 70 ° C or higher.

Further, a gelled product can be obtained by grinding the sol before heating. The apparatus used for milling is not particularly limited, and a commercially available mixer, juicer, homogenizer, food cutter, speed kneader, robo coup mixer or the like can be used.

The ground gel product can be dried and pulverized to obtain a powdered food material. Furthermore, a powdered food material can be obtained by heating and preferably cooling the ground gelled product, and then drying and crushing it.

As the drying method, generally known methods such as hot air drying, sun drying, air flow drying and freeze drying can be applied, but the hot air drying method is preferable in terms of physical properties of the powder. The hot air drying conditions are preferably 30 ° C. to 80 ° C. for 6 hours to 36 hours. The water content after drying is about 5% to 15%, which is suitable for storage and distribution.

After drying, sheet-like, porous, and
Since it has a granular shape and the solubility is not always preferable, it is pulverized to improve the solubility in water. As a method for crushing, a method using a general crusher can be applied, and powders having various particle sizes can be obtained. Generally, if the particle size is small, lumps are likely to form, so 40 μm to 1000 μm, more preferably 100 μm to 600 μm, is preferable because the dispersibility is improved and the solubility is maintained.

All of the powder food materials of the present invention have excellent water dispersibility and immediately swell. Also, it dissolves in water and gels just by leaving it, but preferably it dissolves in hot water or is dissolved in water and heated to be equivalent to a gel obtained by mixing konjak mannan and xanthan gum. The above gel can be obtained.

Further, it has thermoreversibility which is a characteristic of the gel obtained by using konjak mannan and xanthan gum together, and has no alkaline odor because it does not undergo alkali treatment,
Needless to say, it has a wide range of processability for general foods, such as stable acidic to neutral physical properties, little water separation during storage, and excellent freezing resistance.

Since the powdered food material of the present invention has excellent water solubility, other food materials can be used in combination depending on the intended food. Specifically, seasonings (glutamic acid, sodium glutamate and other amino acids, amino acid salts, 5'-ribonucleotides, salt, potassium chloride, etc.), acidulants (various organic acids, vinegars), sweeteners (sucrose and other sugars). , Sorbitol, maltitol and other sugar alcohols, aspartame, acesulfame, cyclamate, saccharin, saccharin sodium, stevioside, glycosyl stevioside, etc., other flavors, various extracts (animal and plant extracts, HAP, HVP, yeast extract, etc.), One or more selected from powder materials such as flavors, spices, flavoring agents, flavoring agents, vitamins, other nutrition-enhancing ingredients, various medicinal ingredients, coloring agents, and the like can be used in combination. Protein (soybean protein, wheat protein,
By combining one or more selected from milk protein, egg protein, fish protein, meat protein etc.), polysaccharides (starch, various pastes, cellulose etc.) and fats and oils, It is possible to obtain a powder raw material having physical properties (it goes without saying that a preservative and various other quality improving agents can be added).

〔The invention's effect〕

Powdered food material of the present invention by pulverizing after drying an acidic to neutral aqueous solution containing konjak mannan and xanthan gum, konjak mannan, compounding of xanthan gum, save the labor of mixing, excellent water dispersibility, konjak mannan. The time required for swelling can be greatly reduced. In addition, it dissolves in water, or dissolves in hot water and forms a gel by simple heating, and is extremely excellent in instant convenience. In addition, it is possible to maintain or further improve various characteristics of the gel obtained by mixing conventional konjak mannan and xanthan gum, and its usefulness as a new powdered food material is clear.

Next, examples of the present invention will be shown (herein, konjak mannan is abbreviated as Km and xanthan gum is abbreviated as Xn).

Example 1 A mixture of 37.5 g of Km and 12.5 g of Xn (mixed powder) was added with water to a total amount of 2500 g, and the mixture was sufficiently swollen. PH at this time is
It was 6.7. This half amount was dried as it was with a hot air dryer at 40 ° C. for 18 hours and then pulverized with a table pulverizer to obtain a powder material (I).

The other half was heated at 90 ° C. for 30 minutes, dried and pulverized in the same manner to obtain a powder material (II).

4 g of each of the powder materials (I) and (II) and the mixed powder of Km and Xn was added to 196 g of water, the product temperature was kept at 20 ° C., and the mixture was swollen while being stirred with a Chemistrer (800 rpm). The apparent viscosity was measured with time using a viscometer to check the swelling condition.

It took time for the mixed powder to obtain sufficient swelling, whereas the powder materials (I) and (II) swollen quickly. The results are shown in Table 1.

Example 2 In the same manner as in Example 1, 2500 g of an aqueous solution in which Km and Xn were swollen was ground in a homogenizer at 10,000 rpm for 5 minutes. Half the amount was left as it was, and the other half was heat-treated at 90 ° C. for 30 minutes and then dried at 40 ° C. for 22 hours using a hot air dryer. These were crushed to obtain a powder material (III) and a powder material (IV, heat-treated).

For each of the four powder materials (I) and (II) obtained in Example 1 and the four powder materials (III) and (IV), 5 g of water was added.
When added to 45 g, it immediately dispersed and swelled. These were heated at 90 ° C for 30 minutes and then cooled (20 ° C), and the physical properties of the obtained gel were measured. Further, the physical properties of the gel obtained by swelling 5 g of a mixed powder of Km and Xn in 245 g of water for 1 hour and half and then heating at 90 ° C. for 30 minutes and cooling were also measured. A rheometer was used to measure the physical properties, and the hardness (g / cm) was calculated from the value on the chart when the entire spherical part of the plunger (7 mm diameter sphere) entered the sample (30 mmφ x 30 mmφ size). ² ) asked.

The results are shown in Table 2. All of the powder materials (I) to (IV) were stronger gels than the gel prepared from the mixed powder.

Example 3 1440 g of water was added to 45 g of Km and 15 g of Xn and swollen for 2 hours. The PH at this time was 6.4.

This was dried with a hot air dryer at 60 ° C. for 11 hours. This was crushed with a table crusher to obtain a powder material (V). Further, the similarly swollen mixture of Km and Xn was heated at 100 ° C. for 30 minutes, then left at room temperature for 20 minutes, and similarly dried and pulverized to obtain a powder material (VI).

6 g of each of these powder materials (V) and (VI) was dissolved in 194 g of hot water (92 ° C.) and cooled in running water for 30 minutes, and both formed a firm gel (gel V-
A, VI-A).

Similarly, when 6 g of each was added to 194 g of water (20 ° C.) and allowed to stand at room temperature, both gelled (Gels V-B, VI-
Therefore, the gel strength (measured as hardness g / cm ² ) was measured under the same conditions as in Example 2. The results are shown in Table 3.

Example 4 A mixture of 60 g of Km and 60 g of Xn (mixed powder) was hydrated to a total amount of 5000 g and swollen for 2 hours. This solution was adjusted to pH 3.8 with citric acid. This solution was divided into 4 equal parts, and one fraction thereof was dried as it was with a hot air dryer at 40 ° C. for 18 hours and then pulverized with a table pulverizer to obtain a powder material (VIII).

One fraction was heated at 90 ° C. for 30 minutes, dried in the same manner, and pulverized to obtain a powder material (IX).

In addition, another fraction was 10,000 rpm for 5 minutes in a homogenizer.
After milling for minutes, dry as in VIII preparation,
Crushing was performed to obtain a powder material (X). The remaining 1 fraction was ground in a homogenizer at 10,000 rpm for 5 minutes, further heated at 90 ° C. for 30 minutes, dried and ground in the same manner to obtain a powder material (XI).

Powder material (VIII) (IX) (X) thus obtained
When 5 g of each of the four points of (XI) was added to 245 g of water, it immediately dispersed and swelled. These were heated at 90 ° C. for 30 minutes and then cooled (20 ° C.), and the physical properties of the obtained gel were measured according to the method of Example 2 for gel strength. The results are shown in Table 4. As shown in Table 4, all showed strong gel strength.

Use example 1 (orange jelly mix) Km14g, Xn18g was added to 3000 ml of water to swell, and ascorbin
4 g was added (PH4.2) and the mixture was milled for 1 minute with a mixer. This was dried at 35 ° C. for 12 hours and then at 40 ° C. for 9 hours with hot air, and further pulverized to obtain about 30 g of a powder material.

"Pal Sweet 1/60" 100 from Ajinomoto Co., Inc.
g and 5 g of orange powder were mixed to obtain orange jelly mix powder.

20 g of this orange jelly mix was added to 200 ml of water and immediately dissolved. I could easily make orange jelly by lightly heating it, pouring it in a jelly mold, cooling and hardening. It was evaluated that it has a low calorie and a very pleasant texture.

Utilization Example 2 (Lactic ice) Km 45 g and Xn 15 g were swollen with 1440 g of water for 2 hours, and then dried with a hot air dryer at 60 ° C. for 11 hours. This was crushed with a table crusher to obtain a powder material.

Thus prepared Km-Xn powder 5 g, skim milk powder 40 g,
780 g of water was added to 1.5 g of monoglyceride, and the mixture was heated with stirring to 70 ° C. and further heated for 5 minutes. 20 g of coconut oil was added to and mixed with this solution, and the mixture was homogenized by treatment with an Osterizer for 5 minutes and then heat-sterilized at 70 ° C. for 30 minutes.

The ice cream mix thus prepared was cooled and aged at 5 ° C. overnight. After aging, Ajinomoto Co., Inc. "Pal Sweet 1/60" 35g, Towa Kasei Co., Ltd. "Po40" 75g, and Hayashibara Co., Ltd. "Coupling sugar" 75g were added and mixed, and at -3 ° C. 80% overrun
Freezing was carried out for several minutes.

After freezing, take a cup as usual and cure (-40
℃, 24 hours) was performed to obtain lacto ice.

The thus-prepared lacto ice was subjected to a sensory evaluation by a panel of 10 trained persons, and it was found that the taste and texture were favorable.

Usage example 3 (Filling) Add 37.5 g of Km and 12.5 g of Xn to bring the total amount to 2500 g. K for 2 hours
The m and Xn were swollen. This aqueous solution (PH6.6) was ground in a homogenizer at 10,000 rpm for 5 minutes and then heat-treated at 90 ° C. for 30 minutes.

Next, this heat-treated product is dried with hot air at 40 ° C. for 20 hours,
This was crushed to obtain a powder material of Km-Xn.

20 g of this Km-Xn powdered product, 170 g of sliced potatoes, 50 g of diced carrots, 85 g and 50 g of chopped onion and celery, respectively, 3 g of salt, mustard 9 g, Ajinomoto Co., Inc. 2 g, mayonnaise 14 g, and 110g water
After adding well and mixing well, the thickness of the retort pouch is approx.
Packed to be 6 mm.

After heating this at 80 ℃ for 15 minutes in a hot water bath, take it out,
While the contents were hot, the contents were externally pressed and mixed, and the contents were kept flat in the refrigerator for 1 day.

When the filling thus prepared was sandwiched between bread pieces having a thickness of about 9 mm and subjected to a trained panel in the form of a sandwich, favorable results were obtained in terms of flavor and texture.

Utilization Example 4 (Kamaboko) 300 ml of water was added to 4.5 g of Km and 1.5 g of Xn and swelled for 1 hour.
This was dried at 40 ° C. for 22 hours with hot air and further pulverized to obtain about 3 g of a powder material.

80 g of frozen minced cod roe, 3 g of salt, 30 g of ice, and 1 g of this powder material in an appropriate amount of seasoning were kneaded for 5 minutes with a raikai machine to obtain a fish surimi. This ground fish meat was heated at 85 ° C. for 30 minutes and cooled to obtain kamaboko.

Compared with the conventional kamaboko, the kamaboko obtained in this way had the same texture and flavor, and was able to reduce the amount of fish meat used by 20%.

Use Example 5 (Kamaboko of a type in which konjak is scattered) 1 g of the powder material obtained in Use Example 4 was dissolved in 50 g of hot water, gelled, and then minced.

A fish meat surimi was prepared by kneading 100 g of frozen pollack pollack with 3 g of salt, 30 g of ice and an appropriate amount of seasoning. Add 30 g of minced Km-Xn gel to this fish paste and mix gently,
After heating at 5 ° C for 30 minutes, the mixture was cooled to obtain a kamaboko scattered with Km-Xn gel.

The thus-obtained kamaboko had no alkaline odor at all, and had a good texture and flavor, unlike the one in which ordinary konjak was scattered as it was.

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Claims (3)

[Claims] 1. A method for producing a powdered food material, which comprises swelling konjak mannan and xanthan gum in an acidic to neutral aqueous solution, followed by drying and pulverizing. 2. The method according to claim 1, wherein the weight ratio of konjac mannan and xanthan gum is 95: 5 to 5:95. 3. The method according to claim 1, wherein the swelling is followed by grinding and / or heating before drying.