JP2003304826A - Granular or powdery instant soup or instant sauce and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a granular or a powdery instant soup or instant sauce improving dispersibility and suppressing occurrence of undissolved lumps of flour and to provide a method for producing the granular or powdery instant soup or instant sauce. <P>SOLUTION: (1) The granular or powdery instant soup or instant sauce comprises 0.1-0.9 mass% of a polyglycerol ester of behenic acid. (2) The method for producing the granular or powdery instant soup or instant sauce comprises adding 0.1-0.9 mass% of the polyglycerol ester of the behenic acid when the granular or powdery instant soup or instant sauce is produced. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant soup or instant sauce in the form of granules or powder, and a method for producing the same, and more specifically, granular or powder that does not easily cause "dama" when dissolved in hot water or hot water. Instant soup or instant sauce and a method for producing such granular or powdered instant soup or instant sauce.

[0002]

2. Description of the Related Art In recent years, with the progress of processed food technology, various granular or powdery instant soups and instant sauces have been developed. These granulated or powdered instant soups and instant sauces are characterized by the convenience that they can be tasted simply by adding hot water or warm water and stirring, or by adding hot water or warm water and heating. . However, these granular or powdered instant soups and instant sauces do not completely disperse if they are not sufficiently stirred when they are dissolved in hot water or warm water, and they are so-called “mamako” lumps after cooking. There is a problem that will remain.

Therefore, as a method of suppressing the generation of "dama", there have been proposed a method of adding a dispersant such as dextrin and lactose, a method of adding edible oil and fat, and a method of granulating. However,
As described below, these methods are often limited in terms of manufacturing or cost, and in reality, they have not been completely solved.

First, the above method improves dispersibility by adding a dispersant such as dextrin or lactose to reduce the density of the poorly water-dispersible substances in the product, thereby generating "dama". It tries to suppress. However, in the above method, the addition of these increases the weight of product taken per serving and the specific volume, resulting in higher costs such as raw material costs, processing costs, packaging costs, and excessive addition. In the case of doing so, there is a disadvantage in that it becomes difficult to dissolve in a specified amount of hot water or warm water in terms of dissolution. Further, in terms of taste, the sweetness increases as the added amount increases, so that there is a problem that it is difficult to adjust the taste.

Next, in the above method, the surface of the granular or powdered product is made hydrophobic by adding edible oils and fats, and the repulsive force against hot water or hot water is increased, so that "dama" is generated. It tries to suppress. However, in the above method, as the amount of edible oil / fat added is increased, the amount of oil lumps (aggregated lumps) at the time of production (during mixing or granulation) is also increased, and the product yield is deteriorated. There is a drawback that fluidity is apt to be caused because oils and fats are easily exuded later.

Further, as mentioned above, in the case of the method of granulating, in order to improve the dispersibility, large granules are formed,
It is desirable to reduce the specific surface area per weight,
At this time, on the contrary, the solubility is deteriorated. Thus, the dispersibility and the solubility are contradictory, and it is extremely difficult to satisfy both of them at the same time by controlling the particle size of the granules.

[0007]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems of the prior art by improving the dispersibility of instant soup or instant sauce in the form of granules or powders, and it is called "dama". It is an object of the present invention to provide a granular or powdery instant soup or instant sauce in which the occurrence of the above is suppressed, and to provide a method for producing such granular or powdery instant soup or instant sauce. It is a thing.

[0008]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have identified polyglycerin behenic acid ester in granular or powdery instant soup or instant sauce. It was found that the dispersibility is easily improved by adding an amount,
The present invention has been completed based on this finding.

Emulsifiers such as sugar esters and diglycerin fatty acid monoesters are widely used in the food field. In addition, edible powder with low dispersibility in water,
An easily water-soluble powdered food product has been proposed which comprises a polyglycerin fatty acid ester composed of a fatty acid having 8 to 14 carbon atoms and a polyglycerin having a degree of polymerization of 4 to 10 (Japanese Patent Laid-Open No. 6-113755). Gazette). However, the polyglycerin fatty acid ester used in the invention described in JP-A-6-113755 is an ester composed of a fatty acid having 8 to 14 carbon atoms, and polyglycerin behen composed of behenic acid having 22 carbon atoms used in the present invention. Different from acid ester. In JP-A-6-113755, it is clearly stated that "when the carbon number exceeds 14, the dispersibility and solubility in water are insufficient", which is clearly different from the findings of the present invention. As in the present invention, polyglycerin behenate improves the dispersibility of granular or powdery instant soup or instant sauce, and can suppress the generation of "dama" (dama). However, the present invention has found a new finding.

That is, the present invention according to claim 1 is characterized by containing polyglycerin behenic acid ester in a proportion of 0.1 to 0.9% by mass, a granular or powdery instant soup or instant sauce. Is provided.

According to the second aspect of the present invention, in producing granular or powdery instant soup or instant sauce, polyglycerin behenic acid ester is added in a proportion of 0.1 to 0.9% by mass. The present invention provides a method for producing a characteristic granular soup or instant soup or instant sauce.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. First, the present invention according to claim 1 will be described. The present invention according to claim 1 relates to a granular or powdery instant soup or instant sauce that can be enjoyed simply by adding hot water or hot water and stirring, or by simply adding hot water or hot water and heating. The polyglycerin behenate is 0.1 to 0.1%.
It is characterized by containing 0.9 mass%.

The term "granular or powdered instant soup or instant sauce" as used herein means granular instant soup, powdered instant soup,
It is a concept that includes a granular instant sauce and a powdered instant sauce.

According to the first aspect of the present invention, in such "granular or powdery instant soup or instant sauce", polyglycerin behenic acid ester is contained in a proportion of 0.1 to 0.9% by mass. It is the same as the ordinary "granular or powdery instant soup or instant sauce" except that it contains a specific amount of polyglycerin behenate.

In the present invention according to claim 1, it is necessary to contain a polyglycerin behenic acid ester, and even if a substance other than the polyglycerin behenic acid ester is contained, it is possible to achieve the object. Can not.
Here, the polyglycerin behenic acid ester refers to an ester in which polyglycerin is used as a hydrophilic group and behenic acid is used as a lipophilic group to form an ester bond, and various ones can be mentioned. Polyglycerin refers to one in which two or more glycerins are bound. Behenic acid is a long-chain saturated fatty acid having 22 carbon atoms. By changing the degree of polymerization and the degree of esterification of polyglycerin, polyglycerin behenate having various HLB values can be obtained.

In the present invention according to claim 1, among these polyglycerin behenic acid esters, those having a monoester content of about 20% or less and an HLB value of 3.1 are particularly preferable. The polyglycerin behenic acid ester is preferably in the form of powder or fine powder.

In the present invention according to claim 1, in addition to using polyglycerin behenic acid ester, this is further added in a specific ratio of 0.1 to 0.9 mass%, preferably 0.1 to 0. It is necessary that the content is 0.5 mass%, and more preferably 0.3 to 0.5 mass%. The content of polyglycerin behenate is 0.
When it is less than 1% by mass (preferably less than 0.1% by mass, more preferably less than 0.3% by mass),
It is not possible to improve the dispersibility and suppress the occurrence of "dama". Polyglycerin behenic acid ester does not give off-taste or offensive odor to the product, but when the content of polyglycerin behenic acid ester exceeds 0.9% by mass (preferably more than 0.5% by mass, more If it exceeds 0.3% by mass), the taste is adversely affected (the aftertaste is slightly masked), which is not preferable.

As described above, in the present invention according to claim 1, in the "granular or powdery instant soup or instant sauce", polyglycerin behenic acid ester is contained in a proportion of 0.1 to 0.9% by mass. It is characterized in that it is contained, and is the same as the usual "granular or powdery instant soup or instant sauce" except that a specific amount of polyglycerin behenate is contained. Here, the usual "granular or powdered instant soup or instant sauce" generally contains starches, flour / vegetable powder, seasonings, sugars, salt, edible oils, vegetable powders, etc. as raw materials. It is not limited to.
Most of the raw materials for soup and sauce are hydrophilic. On the other hand, cocoa powder and skim milk powder itself are hydrophobic. In order to disperse such a hydrophobic material in water or boiling water, in cocoa powder or milk powder, a hydrophilic surfactant opposite to the present invention or an amphoteric surfactant such as lecithin is specifically used. , The way of dispersion is different.

In the "granular or powdery instant soup or instant sauce" of the present invention according to claim 1, if the starch used as a raw material is edible, potato starch, corn starch, tapioca starch, Regardless of raw grain, such as wheat flour or wheat starch,
It may be unprocessed or processed. Modified starch or pregelatinized starch can also be used. Such starches generally tend to worsen the dispersion of granular or powdered products.

Among the cereal flours and vegetable powders, examples of the cereal flour include powders obtained by crushing and drying grains such as corn powder and wheat flour. Any edible one can be used. be able to. Examples of vegetable powders include whole powders of cabbage, onions, leeks, carrots, and various extract powders, as well as pumpkin powders and potato powders.

Next, the salt, seasoning, etc. used in the present invention may be any one that is used in ordinary cooking and cooking.
It can be used as desired. Further, the amount of these used may be in accordance with a conventional method.

As sugars, any sugars, fructose, glucose, liquid sugar and the like can be used as long as they can be used in foods, and the amount thereof can be selected within a known range. .

The edible oil / fat may be vegetable oil / fat, animal oil / fat, or hydrogenated oil / fat thereof, as long as it is approved for use in food. Specifically, examples of vegetable oils and fats include corn oil, soybean oil, rapeseed oil, palm oil and the like. Examples of animal fats and oils include het, lard, chicken fat and the like.

The edible oil / fat used has a melting point of 30 to
The thing of 50 degreeC, Preferably 38-45 degreeC is mentioned.
If the melting point of the edible oil / fat is less than 30 ° C., when the storage temperature rises, such as in the summer, the edible oil / fat may not only melt and cause deterioration of the fluidity of the product, but also may impair the commercial value. Therefore, it is not preferable. On the other hand, if the melting point of the edible oil and fat exceeds 50 ° C., when the oil temperature drops when added to the powder mixture, it easily solidifies to form an oil lump before it is evenly blended into the powder mixture. Not preferable.

The content of edible fats and oils is 1 to 12% by mass, preferably 2 to 10% by mass, based on the total amount of granular or powdery instant soup or instant sauce. Here, if the content of the edible oil / fat is less than 1% by mass, the scattering property of the mixture is increased and the powdering becomes severe, which is not preferable. On the other hand, the content of edible fats and oils is 12 mass%
On the contrary, if it exceeds, the adherability of the mixture is increased, which deteriorates the fluidity and causes a large amount of oil lumps, which is not preferable.

The granular or powdery instant soup or instant sauce of the present invention according to claim 1 is as described above, but if necessary, other known soups or instant sauces can be used as long as the function is not impaired. Raw materials such as gums may be contained as a thickener. Here, examples of gums include guar gum and xanthan gum. However, gums, regardless of hot water or cold water,
There is a strong tendency to develop viscosity (stickiness) at the moment of contact and prevent dispersion of granular or powdery products.

The granular or powdery instant soup or instant sauce of the present invention according to claim 1 can be suitably produced, for example, by the method of the present invention according to claim 2. The present invention according to claim 2 is
A method for producing a granular or powdery instant soup or instant sauce, which comprises adding polyglycerin behenic acid ester in an amount of 0.1 to 0.1% to produce a granular or powdery instant soup or instant sauce.
It is characterized by being added at a ratio of 0.9 mass%.

In the present invention according to claim 2, an ordinary soup or instant sauce in the form of granules or powder is prepared except that polyglycerin behenate is added in a proportion of 0.1 to 0.9% by mass. The manufacturing method may be performed in the same manner. As described above, the usual "granular or powdered instant soup or instant sauce" generally contains starches, flour, seasonings, sugars, salt, edible fats, vegetable powders, etc. May be used, but is not limited to them. Starches, flour, seasonings,
The sugar, salt, edible oil and fat, and vegetable powder are as described above.

In the usual method for producing a granular or powdery instant soup or instant sauce,
Basically, as raw materials excluding edible oils and fats, powdery materials are used, and edible oils and fats are added and mixed in a heated and dissolved state to a powder mixture obtained by mixing these. In the present invention according to claim 2, as the edible oil / fat, as described above, one having a melting point of 30 to 50 ° C, preferably 38 to 45 ° C is used, and such edible oil / fat is heated to 50 to 80 ° C. It is preferable to add and mix the powder mixture in a dissolved state. The mixing may be performed using a mixer or the like.

In the present invention according to claim 2, it is preferable to use, as the polyglycerin behenate, a powder, a fine powder or a flake, and such a powder, a fine powder or a flake. The polyglycerin behenate ester may be mixed with the powder mixture or edible oil and fat. The polyglycerin behenate is as described above.

The addition method of the polyglycerin behenic acid ester is not particularly limited, and the heat-melted edible oil and fat is added to a mixture of the powder mixture and powdery, fine powdery or flaky polyglycerol behenic acid ester. , May be mixed or mixed / granulated, or a mixture of edible oil / fat which has been melted by heating and polyglycerin behenic acid ester in the form of powder, fine powder or flakes is added to the powder mixture and mixed or mixed / You can granulate,
Further, the powder mixture may be granulated while being sprayed with an emulsion liquid of polyglycerin behenate after adding and mixing the edible oil and fat heated and dissolved, and further, the edible oil and fat heated and dissolved in the powder mixture. After adding or mixing / granulating the mixture obtained by adding the above, powdery, fine powdery, or flake-like polyglycerin behenic acid ester may be added.

The granulation method is not particularly limited, but from the viewpoint of maintaining the dispersibility, the dispersibility can be improved more than that of rolling / extrusion granulation which may impair the dispersibility. It goes without saying that it is preferable to carry out fluidized bed granulation.

By the method of the present invention according to claim 2 as described above, the desired instant soup or instant sauce in granular or powder form, that is, the instant soup in granular or powder form according to the present invention, or You get an instant sauce. Such granular or powdered instant soup or instant sauce,
It is unlikely to cause "dama" when dissolved in hot water or hot water.

[0034]

EXAMPLES The present invention will be described in detail below with reference to examples, but it goes without saying that the scope of the present invention is not limited to these examples.

Experimental Example 1 (Study on Effect of HLB Value on Dispersibility) In Experimental Example 1, the effect of HLB value on the dispersibility was examined. That is, among the raw materials shown in the following formulation table 1, raw materials other than the commercially available sucrose stearate are mixed with a mixer, and as a emulsifier, a commercially available powdered sucrose stearate having a HLB value in the range of 3 to 16 is mixed. 0.5 mass% of ester (HLB value: 16, 11, 5, 3 in order)
After adding and mixing, fluidized bed granulator (W
SG-5 type), granulation inhalation temperature 60 ° C., drying inhalation temperature 100 ° C., cooling inhalation temperature 24 ° C., city water spray air pressure 270 kPa, city water flow rate 140 mL / min. After cooling, granular instant soups A to D (products A to D) were obtained. On the other hand, as a control, granular instant soup E (product E) was obtained in the same manner as above except that the emulsifier (sucrose stearate) was not added.

[0036]

[Table 1] Recipe 1

The resulting granular instant soup A ~
The dispersibility of D and E (Products A to D and E) was measured by the following method. The results are shown in Table 1. [Measuring method of dispersibility] 17 g of granular instant soup was put in a 200 mL cup and heated to 90 ° C. 150
Weigh mL with cylinder and pour into cup. Then, after stirring with a teaspoon at 120 rpm for 15 seconds, the mixture is poured into a 10-mesh filter and the amount of lumps remaining on the filter is measured. The amount of dumplings is g / on 10
"Mesh filter". Dama amount is 2g / on 1
If it is 0 mesh filter or less, the dispersibility of the product is very good.

[0038]

[Table 2] Table 1

According to Table 1, as a result of conducting an experiment using an emulsifier having a wide range of HLB values (sucrose stearate), a product using an emulsifier having a smaller HLB value (lipophilic) has a smaller amount of lumps. It can be seen that the amount of lumps increases as the product using the (hydrophilic) emulsifier having a higher HLB value decreases. Further, it can be seen that the product A using the strongly hydrophilic HLB16 sucrose stearate has a larger amount of lumps than the product G containing no sucrose stearate. Therefore, from the results of this Experimental Example 1,
It is clear that it is preferable to use a (lipophilic) emulsifier having a lower HLB value in order to reduce the amount of lumps and improve the dispersibility.

Experimental Example 2 (Study of type of emulsifier affecting dispersibility) From the results of Experimental Example 1 above, in order to reduce the amount of lumps and improve the dispersibility, an emulsifier having a smaller HLB value (lipophilic) was used. Since it is clear that it is preferable to use, in this experiment 2, various emulsifiers having an HLB value of 5 or less were screened, and the kind of the emulsifier having an effect on dispersibility was examined.

Specifically, in Experimental Example 1, Experimental Example 1
In place of the sucrose stearate used in
Granular instant soups F to L (Products F to L) were obtained in the same manner as in Experimental Example 1 except that various commercially available emulsifiers having an HLB value of 5 or less shown in the table were used, and their dispersibility was evaluated. It was measured. The results are shown in Table 2. The above experimental example 1
Table 2 also shows the results of the product E (without addition of emulsifier) obtained in 1.

[0042]

[Table 3] Table 2

As described above, when the amount of lumps is 2 g / on or less than 10 mesh filter, the dispersibility of the product is extremely good. Therefore, according to Table 2, the HLB value is small (lipophilicity). Among products using emulsifier, especially HLB
It can be seen that by using the polyglycerin behenic acid ester having a value of 3.1, a product having excellent dispersibility (Product L) can be obtained.

Therefore, from the results of Experimental Examples 1 and 2 above,
It is clear that it is preferable to use a polyglycerin behenic acid ester having an HLB value of 3.1 in particular as an emulsifier in order to reduce the amount of lumps and remarkably improve the dispersibility.

Experimental Example 3 (Study on Optimum Addition Amount of Polyglycerin Behenic Acid Ester) From the results of Experimental Examples 1 and 2 described above, in order to reduce the amount of lumps and improve the dispersibility, especially as an emulsifier, the HLB value was It is clear that it is preferable to use the polyglycerin behenic acid ester of 3.1. Therefore, in this Experiment 3, the optimum addition amount when the polyglycerin behenic acid ester having an HLB value of 3.1 was used was It was verified from both the dispersibility of the product and the sensory aspect.

Specifically, in Experimental Example 2, Experimental Example 2
In the same manner as in Experimental Example 2 except that the polyglycerin behenic acid ester having an HLB value of 3.1 of 3.1 and the addition amount shown in Table 3 was used, granular instant soup M to S (Products MS) was obtained and its dispersibility was measured. Regarding sensory evaluation, a product without an emulsifier (Product E) was used as a control, and the difference in taste from this control was evaluated by 10 specialist panels, and the effect of adding polyglycerin behenate was investigated. It was The results are shown in Table 3.

[0047]

[Table 4] Table 3

According to the results shown in Table 3, it is necessary to obtain 0.1 to obtain a product satisfying both dispersibility and sensory side (taste side).
It is good to use polyglycerin behenate at a ratio of 0.9% by mass, preferably 0.1 to 0.5% by mass, and more preferably 0.3 to 0.5% by mass. I understand.

[0049]

The granular soup or instant soup or instant sauce of the present invention according to claim 1 is
The dispersibility is improved and the occurrence of "dama" is suppressed. Further, according to the method of the present invention according to claim 2, the dispersibility is improved, and “dama” is obtained.
It is possible to produce an instant soup or instant sauce in the form of granules or powder in which the occurrence of

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Takuya Uemura             2-12-1 Shimonoge, Takatsu-ku, Kawasaki-shi, Kanagawa             Knorr Foods Co., Ltd. Product Development Laboratory F-term (reference) 4B036 LC03 LE01 LF01 LF03 LF06                       LH08 LK03                 4B047 LB09 LE06 LF02 LG08

Claims (2)

[Claims] 1. A polyglycerin behenic acid ester is prepared by adding 0.
A granular or powdery instant soup or instant sauce characterized by containing at a ratio of 1 to 0.9% by mass. 2. A granule or powder characterized by comprising adding polyglycerin behenate in an amount of 0.1 to 0.9 mass% in the production of granule or powder instant soup or instant sauce. A method for producing a paste-like instant soup or instant sauce.