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JP2004000253A - Powdered foodstuff and its manufacturing method - Google Patents

Powdered foodstuff and its manufacturing method Download PDF

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JP2004000253A
JP2004000253A JP2003271647A JP2003271647A JP2004000253A JP 2004000253 A JP2004000253 A JP 2004000253A JP 2003271647 A JP2003271647 A JP 2003271647A JP 2003271647 A JP2003271647 A JP 2003271647A JP 2004000253 A JP2004000253 A JP 2004000253A
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oil
fat
film
powdered
starch
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JP3729188B2 (en
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Junichi Sako
佐高 淳一
Kazuyoshi Takahashi
高橋 和良
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S&B Foods Inc
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a powder foodstuff used for sauce of curry, hash, stew, etc., various soup of Oden, Udon, etc., and the like, which has a good solubility, an excellent flavor and good mouthfeeling free from gritty feeling, and provide its manufacturing method. <P>SOLUTION: The powder foodstuff 1 comprising wheat flour and/or starch the water content of which is conditioned to a low water content in advance and the surface of which is coated with a plurality of oil films has a first oil film 3 comprising an oil that is liquid at an ordinary temperature and formed on the surface of the flour and/or starch 2, an emulsifier film 4 formed on the first oil film 3 and a second oil film 5 comprising an oil that is solid at the ordinary temperature and formed on the film 4, and is further provided with a powdery oil 15 layer on the film 5. <P>COPYRIGHT: (C)2004,JPO

Description

 本発明は粉末状食品およびその製造法に関するものであり、さらに詳しくは、カレー、ハヤシ、シチューなどのソース類やおでん、うどんなどの各種スープ類などに用いられる粉末状食品およびこの粉末状食品を効率的に製造する方法に関するものである。 The present invention relates to a powdered food and a method for producing the same, and more specifically, a powdered food and a powdered food used for sauces such as curry, bean sprouts, stew and oden, various kinds of soups and soups, and the like. The present invention relates to an efficient manufacturing method.

 従来、カレー、ハヤシ、シチューなどに用いる固形食品は、家庭用にも業務用にも簡単に利用でき便利であるので大量に消費されている。このような固形食品は、小麦粉若しくは澱粉と油脂を約110〜130℃位に加熱混合後、加熱しながら乳化剤、砂糖、塩、グルタミン酸ソーダなどの調味料、香辛料、その他を添加して攪拌混合して製造されるので、食品の風味の飛酸や変質が起こるという問題があった。 Conventionally, solid foods used for curry, bean sprouts, stews and the like have been consumed in large quantities because they are easily and conveniently used for home and business use. Such solid foods are prepared by heating and mixing flour or starch and fats and oils at about 110 to 130 ° C., and then adding emulsifiers, sugar, salt, seasonings such as sodium glutamate, spices, etc. while heating and mixing. Therefore, there is a problem that the flavor and the quality of the food are changed.

 一方、各種スープ類、各種調味料類などは、澱粉類および粉乳、食塩、砂糖、化学調味料、香辛料などの適宜材料と、さらに、食用油脂より成る原料の水分含量を8〜13質量%に調整し、これを押し出し型の造粒機にかけて造粒した後、熱風乾燥により5〜9質量%の水分を蒸発させ、冷却、篩別する顆粒状食品の製造法(特許文献1参照)が知られている。しかし、熱風乾燥するので熱風乾燥による食品風味の飛散、変質という問題がある。 On the other hand, various soups, various seasonings, etc. are adjusted to the appropriate materials such as starches and milk powder, salt, sugar, chemical seasonings, spices, and the like. A method for producing a granular food is known in which the mixture is adjusted, and the mixture is granulated by an extrusion-type granulator, followed by drying with hot air to evaporate 5 to 9% by mass of water, cooling, and sieving (see Patent Document 1). Have been. However, since the hot air drying is performed, there is a problem that the food flavor is scattered or deteriorated due to the hot air drying.

 また、食品原料中にショ糖脂肪酸エステルを混和し、これを板状に圧延成形し、顆粒化する顆粒状食品の製造法が記載されている(特許文献2参照)。かかる製造法においては、食品原料に加水していないため、上記湿式造粒法における食品風味の飛散、変質という問題は解消できる。しかし、食品原料が、例えば小麦粉を主原料とするものである場合、かなりの高圧でなければ圧延成形処理を行うことができず、得られた顆粒状食品の溶解性が悪くなる、という問題が生じる。 Also, there is described a method for producing a granular food in which a sucrose fatty acid ester is mixed into a food raw material, which is roll-formed into a plate shape and granulated (see Patent Document 2). In such a production method, since water is not added to the food raw material, the problem of scattering and deterioration of the food flavor in the wet granulation method can be solved. However, when the food material is, for example, a material mainly composed of flour, the rolling molding process cannot be performed unless the pressure is considerably high, and the solubility of the obtained granular food becomes poor. Occurs.

 また、主原料として澱粉を含み、油脂を0〜6重量%、水分を4〜12重量%の割合で含有する加圧成形品を粉砕整粒してなる顆粒状食品(特許文献3参照)や、加水することなく押し出し造粒した澱粉顆粒と、澱粉以外の原料を加圧成形し、粉砕整粒したその他原料顆粒とを含有する顆粒状食品(特許文献4参照)が提案されているが、加圧成形、粉砕整粒、押し出し造粒などの多くの工程を要する問題がある。
特公昭53−45380号公報 特開昭59−45835号公報 特開2000−125783号公報 特開2000−125784号公報
Granular foods obtained by pulverizing and sizing a press-formed product containing starch as a main raw material and containing fats and oils at a ratio of 0 to 6% by weight and water at a ratio of 4 to 12% by weight (see Patent Document 3), Granular foods containing starch granules extruded and granulated without adding water and other raw material granules obtained by press-molding raw materials other than starch and pulverizing and sizing (see Patent Document 4) have been proposed. There is a problem that many steps such as pressure molding, pulverizing and sizing, and extrusion granulation are required.
JP-B-53-45380 JP-A-59-45835 JP-A-2000-125783 JP 2000-125784 A

 本発明の第1の目的は、上記従来の技術における問題の全てを解消し、溶解性が良く、風味に優れ、ザラツキ感のない食感を有し、カレー、ハヤシ、シチューなどのソース類やおでん、うどんなどの各種スープ類などに用いられる粉末状食品を提供することであり、本発明の第2の目的は、このような粉末状食品を少ない工程数で容易に製造できる省エネルギー型の製造法を提供することである。 A first object of the present invention is to solve all of the problems of the above-mentioned conventional technology, and to have good solubility, excellent flavor, and a texture without roughness, and curry, Hayashi, stew and the like. It is a second object of the present invention to provide a powdery food used for various kinds of soups such as oden and udon soup. Is to provide the law.

 本発明者等は、上記課題を解決するため鋭意研究を重ねた結果、あらかじめ低水分含有量に調製した小麦粉および/または澱粉の表面にスプレー、混合などの方法により、特定の複数の油脂膜を形成してなる粉末状食品にさらにその上に粉末油脂を混合したことにより、上記目的を達成することができることを知見し、本発明を完成するに至ったのである。
 すなわち、本発明の請求項1記載の粉末状食品は、あらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉の表面に複数の油脂膜を有する粉末状食品であって、
前記小麦粉および/または澱粉の表面に形成された常温で液状の油脂からなる第1油脂膜と、
第1油脂膜の上に形成された乳化剤膜と、
この乳化剤膜の上に形成された常温で固体の油脂からなる第2油脂膜とを有し、
さらにその上に粉末油脂の層を有することを特徴とする。
The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, sprayed or mixed on a surface of wheat flour and / or starch prepared in advance with a low moisture content to form a plurality of specific fat and oil films. The inventor has found that the above object can be achieved by further mixing powdered fats and oils with the formed powdery food, thereby completing the present invention.
That is, the powdery food according to claim 1 of the present invention is a powdery food having a plurality of fat films on the surface of wheat flour and / or starch whose water content has been previously adjusted to have a low water content,
A first oil film formed of a liquid oil at normal temperature formed on the surface of the flour and / or starch;
An emulsifier film formed on the first oil film,
A second oil / fat film formed of an oil / fat solid at normal temperature formed on the emulsifier film,
It is further characterized by having a layer of powdered fats and oils thereon.

 本発明の請求項2記載の粉末状食品は、請求項1記載の粉末状食品において、水分含有量を2〜6質量%に調製した小麦粉および/または澱粉を用いることを特徴とする。 粉末 The powdery food according to claim 2 of the present invention is characterized by using wheat flour and / or starch whose water content is adjusted to 2 to 6% by mass in the powdery food according to claim 1.

 本発明の請求項3記載の粉末状食品は、請求項1あるいは請求項2記載の粉末状食品において、常温で液状の油脂が植物油であることを特徴とする。 粉末 The powdered food according to claim 3 of the present invention is characterized in that, in the powdered food according to claim 1 or 2, the fat or oil which is liquid at normal temperature is vegetable oil.

 本発明の請求項4記載の粉末状食品は、請求項1から請求項3のいずれかに記載の粉末状食品において、HLB5〜9の乳化剤を用いたことを特徴とする。 粉末 The powdered food according to claim 4 of the present invention is characterized in that the powdered food according to any one of claims 1 to 3 uses an emulsifier of HLB 5 to 9.

 本発明の請求項5記載の粉末状食品は、請求項1から請求項4のいずれかに記載の粉末状食品において、前記小麦粉および/または澱粉に対して、第1油脂膜形成に用いた油脂が1〜15質量%であることを特徴とする。 The powdered food according to claim 5 of the present invention is the powdered food according to any one of claims 1 to 4, wherein the fat or oil used for forming the first fat or oil film with respect to the flour and / or starch is used. Is 1 to 15% by mass.

 本発明の請求項6記載の粉末状食品は、請求項1から請求項5のいずれかに記載の粉末状食品において、前記小麦粉および/または澱粉および調味料その他の粉末原料に対して、第2油脂膜形成に用いた油脂が1〜15質量%であることを特徴とする。 The powdery food according to claim 6 of the present invention is the powdery food according to any one of claims 1 to 5, wherein the flour and / or starch and the seasoning and other powdery raw materials are in the form of a second powder. The amount of the fat used for forming the fat film is 1 to 15% by mass.

 本発明の請求項7記載の粉末状食品は、請求項1から請求項6のいずれかに記載の粉末状食品において、第2油脂膜形成に用いた油脂が常温で固体の硬化油脂であることを特徴とする。 The powdered food according to claim 7 of the present invention is the powdered food according to any one of claims 1 to 6, wherein the fat used for forming the second fat film is a hardened fat solid at room temperature. It is characterized by.

 本発明の請求項8記載の粉末状食品は、請求項1から請求項7のいずれかに記載の粉末状食品において、食品全体に対して、第1油脂膜形成に用いた油脂と第2油脂膜形成に用いた油脂と粉末油脂との合計が1〜30質量%であることを特徴とする。 The powdery food according to claim 8 of the present invention is the powdery food according to any one of claims 1 to 7, wherein the fat and oil used for forming the first fat and oil film and the second fat and oil are formed on the whole food. The total of the fats and oils and powdered fats and oils used for film formation is 1 to 30% by mass.

 本発明の請求項9は、下記の工程(1)〜(5)から成ることを特徴とする請求項1から請求項8のいずれかに記載の粉末状食品の製造法である。
(1)乳化剤と、常温で液状の油脂とを常温で混合する工程。
(2)工程(1)で得られた液状の混合物を、あらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉に、常温で噴霧しながら均一に混合し、前記小麦粉および/または澱粉の表面に常温で液状の前記油脂からなる第1油脂膜と、第1油脂膜の上に形成された乳化剤膜とを形成する工程。
(3)工程(2)で得られた粉末状の混合物に、常温で固体の油脂を溶融して噴霧しながら、調味料や香辛料その他の粉末原料も配合して常温で均一に混合し、前記混合物の表面に常温で固体の前記油脂からなる第2油脂膜を形成する工程。
(4)工程(3)で得られた粉末状の混合物に粉末油脂を常温で均一に混合する工程。
(5)工程(4)で得られた粉末状の混合物を、必要に応じて検査後、袋、瓶などに充填する工程。
A ninth aspect of the present invention is the method for producing a powdery food according to any one of the first to eighth aspects, comprising the following steps (1) to (5).
(1) A step of mixing an emulsifier and a fat or oil that is liquid at ordinary temperature at ordinary temperature.
(2) The liquid mixture obtained in the step (1) is uniformly mixed with wheat flour and / or starch whose water content has been previously adjusted to a low water content while spraying at room temperature to obtain the flour and / or starch. A step of forming a first fat / oil film made of the fat / oil which is liquid at normal temperature on the surface of the starch, and an emulsifier film formed on the first fat / oil film.
(3) To the powdery mixture obtained in the step (2), while melting and spraying solid fats and oils at room temperature, seasonings, spices and other powdered raw materials are also blended and uniformly mixed at room temperature. Forming a second oil film composed of the oil and fat solid at room temperature on the surface of the mixture.
(4) A step of uniformly mixing powdered fats and oils at room temperature with the powdery mixture obtained in step (3).
(5) a step of filling the bag, bottle, or the like with the powdery mixture obtained in the step (4) after inspection if necessary.

 本発明の請求項1記載の粉末状食品は、下記の(1)〜(7)のような顕著な効果を奏する。
(1)お湯への溶解性が良く、風味に優れ、ザラツキ感のない食感を有し、カレー、ハヤシ、シチューなどのソース類や、おでん、うどんなどの各種スープ類に好適に用いられる。
(2)非加熱で製造されるため、熱ダメージを受けず、カレーなどの場合、香辛料の低沸点部分のフレーバーが飛散せず、クリームシチューなどの場合は乳感を残し易い特徴があるとともに、ビタミン、ミネラルなどの熱ダメージを受け易い成分を配合することが可能である。
(3)従来の固形食品、フレーク状食品、顆粒状食品などよりも油脂分を低減できるので、低油脂、低カロリーの製品を供給できる。
(4)従来の固形食品は割り部を手で割るので手が汚れるが、本発明の粉末状食品は粉末であるので割り部を設ける必要がなく、したがって手が汚れない。
(5)従来の固形食品の場合、5皿、4皿を2個、10皿などの形態でパックされているが、本発明の粉末状食品は粉末であるので、軽量し易く、例えば1人前パックなども可能である。
(6)本発明の粉末状食品は、通常の味付けに用いる他、とろ味の足りないような場合、適当量簡単に出して使用することが可能である。
(7)深みの有る味をだしたり、コクをさらにだすことができる。
The powdery food according to claim 1 of the present invention has the following remarkable effects (1) to (7).
(1) It has good solubility in hot water, has excellent flavor, and has a texture without roughness, and is suitably used for sauces such as curry, bean sprouts and stew, and various soups such as oden and udon.
(2) Since it is manufactured without heating, it is not damaged by heat, and in the case of curry, etc., the flavor of the low boiling point portion of spices does not scatter, and in the case of cream stew, etc., it is easy to leave milky feeling. It is possible to mix components that are easily damaged by heat, such as vitamins and minerals.
(3) Since the fat and oil content can be reduced as compared with conventional solid foods, flaked foods, granular foods, and the like, low fat and low calorie products can be supplied.
(4) In the conventional solid food, the hand is soiled because the split part is broken by hand. However, since the powdered food of the present invention is powder, it is not necessary to provide the split part, and thus the hand is not soiled.
(5) In the case of a conventional solid food, the food is packed in the form of 5 dishes, 4 dishes, 2 pieces, 10 dishes, etc., but the powdered food of the present invention is a powder, so it is easy to lighten, for example, one serving. Packs and the like are also possible.
(6) The powdered food of the present invention can be used for ordinary seasoning, or when the fragility is insufficient, an appropriate amount can be simply taken out and used.
(7) It can provide a rich taste and a rich body.

 本発明の請求項2記載の粉末状食品は、水分含有量を2〜6質量%に調製した小麦粉および/または澱粉を用いたので、製品粉末状食品のケーキング、品質劣化を防止できるという顕著な効果を奏する。 The powdered food according to claim 2 of the present invention uses wheat flour and / or starch whose water content is adjusted to 2 to 6% by mass, so that caking and deterioration in quality of the product powdery food can be prevented. It works.

 本発明の請求項3記載の粉末状食品に用いた常温で液状の植物油は入手も容易である上、製品のケーキング、品質劣化を防止できるという顕著な効果を奏する。 (4) The vegetable oil which is liquid at room temperature used in the powdered food according to the third aspect of the present invention has a remarkable effect that it can be easily obtained and can prevent product caking and quality deterioration.

 本発明の請求項4記載の粉末状食品は、HLB6〜10の乳化剤を用いたので水に対する相溶性がよく、分散性や溶解性に優れ、お湯にいれた際にダマやままこにならないという顕著な効果を奏する。 The powdery food according to claim 4 of the present invention has good compatibility with water, has excellent dispersibility and solubility, and has no remarkable lumps or lumps when put in hot water because the emulsifier of HLB 6 to 10 is used. Effect.

 本発明の請求項5記載の粉末状食品は小麦粉および/または澱粉に対して、第1油脂膜形成に用いた油脂が1〜15質量%であるので、小麦粉および/または澱粉の表面を覆う均一な第1油脂膜が形成されるという顕著な効果を奏する。 In the powdery food according to the fifth aspect of the present invention, since the amount of the fat used for forming the first fat film is 1 to 15% by mass based on the flour and / or starch, the powdery food uniformly covers the surface of the flour and / or starch. It has a remarkable effect that a first oil film is formed.

 本発明の請求項6記載の粉末状食品は、小麦粉および/または澱粉および調味料その他の粉末原料に対して、第2油脂膜形成に用いた油脂が1〜15質量%であるので、小麦粉および/または澱粉の表面を覆う均一な第2油脂膜が形成されるという顕著な効果を奏する。 In the powdery food according to claim 6 of the present invention, the amount of the fat and oil used for forming the second fat and oil film is 1 to 15% by mass based on the flour and / or starch and the seasoning and other powdery raw materials. And / or a remarkable effect of forming a uniform second fat / oil film covering the surface of the starch.

 本発明の請求項7記載の粉末状食品は、第2油脂膜形成に用いた油脂が常温で固体の硬化油脂であるので、製品の品質を向上でき、また品質劣化をより防止できるという顕著な効果を奏する。 In the powdery food according to claim 7 of the present invention, the fat used for forming the second fat film is a hardened fat which is solid at normal temperature, so that the quality of the product can be improved and the quality deterioration can be further prevented. It works.

 本発明の請求項8記載の粉末状食品は、粉末状食品全体に対して、第1油脂膜形成に用いた油脂と第2油脂膜形成に用いた油脂と粉末油脂との合計が1〜30質量%であるので、表面を覆う均一な第1および第2油脂膜が形成され、お湯への溶解性がよく、溶解した際にダマになったり結着しないという顕著な効果を奏する。 The powdered food according to claim 8 of the present invention has a total of 1 to 30 of the fat and oil used for forming the first fat and oil film, the fat and oil used for forming the second fat and oil film, and the powdered fat and oil with respect to the whole powdery food. Since it is% by mass, uniform first and second oil / fat films covering the surface are formed, have good solubility in hot water, and have a remarkable effect that they do not lump or bind when dissolved.

 本発明の請求項9記載の粉末状食品の製造法により、本発明の粉末状食品を少ない工程数で容易に製造できるので、省エネルギーを図ることができるという顕著な効果を奏する。 According to the method for producing a powdered food according to the ninth aspect of the present invention, the powdered food of the present invention can be easily produced with a small number of steps, and thus has a remarkable effect that energy can be saved.

 以下、本発明の実施の形態を詳細に説明する。
 図1は、本発明の粉末状食品の断面を模式的に説明する説明図である。
 図1に示すように、本発明の粉末状食品1は、あらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉2の表面に常温で液状の油脂からなる第1油脂膜3と、第1油脂膜3の上に形成された乳化剤膜4と、乳化剤膜4の上に形成された常温で固体の油脂からなる第2油脂膜5からなる複数の油脂膜を有している。そしてさらにその上に粉末油脂15から成る層が形成されている。小麦粉および/または澱粉2は、単独粒子であってもよく、あるいは2個以上の複数の粒子あるいはこれらの組み合わせでもよい。しかし澱粉2は通常1〜数個の粒子からなる。
Hereinafter, embodiments of the present invention will be described in detail.
FIG. 1 is an explanatory diagram schematically illustrating a cross section of the powdery food of the present invention.
As shown in FIG. 1, a powdery food 1 of the present invention comprises a first oil / fat film 3 made of liquid fat at normal temperature on the surface of wheat flour and / or starch 2 whose moisture has been previously adjusted to have a low moisture content. And a plurality of oil / fat films formed of an emulsifier film 4 formed on the first oil / fat film 3 and a second oil / fat film 5 formed on the emulsifier film 4 and formed of solid oil at normal temperature. Further, a layer made of the powdered fat 15 is formed thereon. The flour and / or starch 2 may be single particles, or two or more particles or a combination thereof. However, starch 2 usually consists of one to several particles.

 本発明の粉末状食品は、湯に溶かして用いるもので、例えば、カレー、シチュー、パスタソース、中華調理用ソース、トマトソース・ブイヤベースのような洋風煮込みソース等のソース類、おでん、うどん等の各種スープ・汁類、各種調味料等を粉末状にした食品である。 The powdered food of the present invention is used by dissolving in hot water, for example, curry, stew, pasta sauce, sauce for Chinese cooking, sauces such as Western-style stewed sauce such as tomato sauce and bouillabaisse, oden, udon and the like. It is a food made from various soups, juices, various seasonings, etc. in powder form.

 本発明においては、小麦粉、澱澱を主原料とするものであるが、小麦粉の種類に関しては特に限定されず、例えば、薄力粉、中力粉、強力粉などを使用する例を挙げることができる。澱粉としては、例えば、コーンスターチ、馬鈴薯澱粉、小麦澱粉等が用いられる。小麦粉と澱粉は単独で用いることも、任意の割合で混合して用いることもできる。 (4) In the present invention, flour and lees are used as main raw materials, but the type of flour is not particularly limited, and examples of using flour, medium flour, and strong flour can be given. As the starch, for example, corn starch, potato starch, wheat starch and the like are used. Flour and starch can be used alone or in a mixture at any ratio.

 本発明で用いる小麦粉および/または澱粉は通常水分を約10〜15質量%程度含有するので、粉末状になりにくく、かつ保存性が悪く、製品粉末状食品が生っぽい臭いがしたり、粉っぽさがでる。そこで、良好な粉末状としてかつ保存性を向上させ、良好な製品を得るために、焙煎、熱風乾燥などの公知の方法によりあらかじめ水分を調製して、例えば、約2〜6質量%程度、好ましくは約3〜5質量%の低水分含有量とすることが肝要である。2質量%未満では、乾燥に時間がかかるばかりでなく、変質の恐れがあり、また温水に溶かした際にダマができる恐れがあり、6質量%を超えると、製品のケーキング、品質劣化を防止できない恐れがあり、また温水に溶かした際にダマができる恐れがあるのでいずれも好ましくない。あらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉を用いると、製品のケーキング、品質劣化を防止できる。 The flour and / or starch used in the present invention usually contains about 10 to 15% by mass of water, so that it is difficult to be powdery, has poor storage stability, and the product powdery food has a fresh smell, It looks like it. Therefore, in order to obtain a good product in the form of a good powder and to improve the preservability, in order to obtain a good product, water is previously prepared by a known method such as roasting and hot-air drying, for example, about 2 to 6% by mass, It is important to have a low water content of preferably about 3 to 5% by mass. If it is less than 2% by mass, not only takes time to dry, but also there is a risk of deterioration, and lump may be formed when dissolved in warm water. If it exceeds 6% by mass, caking and quality deterioration of the product are prevented. They are not preferable because they may not be able to be formed, and when dissolved in warm water, lump may be formed. The use of wheat flour and / or starch having a low water content by preparing water in advance can prevent product caking and quality deterioration.

 しかし、このようなあらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉を用いても、このまま放置すると元の水分含有量約10〜15質量%程度に戻ってしまう。そのためあらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉の表面に常温で液状の油脂からなる第1油脂膜を形成することが考えられる。しかし、第1油脂膜を形成した粉末は粉末同士が第1油脂膜を介して粘着、付着し易く、圧力がかかると結着する欠点がある。 However, even if such wheat flour and / or starch whose water content is prepared in advance and whose water content is low is used as it is, the original water content returns to about 10 to 15% by mass. Therefore, it is conceivable to form a first oil / fat film made of oil / fat which is liquid at normal temperature on the surface of wheat flour and / or starch whose water content has been reduced by preparing water in advance. However, the powder on which the first oil and fat film is formed has a disadvantage that the powders easily adhere to and adhere to each other via the first oil and fat film, and bind when pressure is applied.

 そこで本発明においては、水に対して相溶性の優れた適切なHLBを有する乳化剤と、常温で液状の油脂とを常温で混合した混合物を作り、この液状の混合物を、あらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉に、常温で噴霧しながら均一に混合する。
 このようにすると、常温で液状の油脂は小麦粉および/または澱粉の内部に浸透するとともに小麦粉および/または澱粉の表面にこの油脂からなる第1油脂膜を形成し、そして大部分の乳化剤は第1油脂膜の上に乳化剤膜を形成する。第1油脂膜の上に乳化剤膜を形成したこれらの粉末は粉末同士が粘着したり、付着したりせず、圧力がかかっても結着しない。
Therefore, in the present invention, a mixture of an emulsifier having an appropriate HLB having excellent compatibility with water and a fat or oil which is liquid at room temperature is prepared at room temperature, and the liquid mixture is prepared with water in advance. It is uniformly mixed with wheat flour and / or starch having a low moisture content while spraying at room temperature.
In this way, the fats and oils that are liquid at room temperature penetrate into the flour and / or starch and form a first fat film composed of the fats and oils on the surface of the flour and / or starch, and most of the emulsifiers An emulsifier film is formed on the oil film. These powders having an emulsifier film formed on the first oil film do not stick or adhere to each other, and do not bind even when pressure is applied.

 第1油脂膜を形成する常温で液状の油脂は特に限定されるものではない。具体的には、例えば菜種、大豆、ヒマワリ種子、綿実、落花生、米糠、コーン、サフラワー、オリーブ、胡麻、カカオ、ヤシ、アブラヤシなどから採取した油脂のうち常温で液状の植物性油脂並びに乳や魚、鯨などから採取した油脂のうち常温で液状の液状の動物性油脂、これらの油脂類の単独または混合油あるいはそれらの分別、エステル交換などを施した加工油脂などを挙げることができる。しかし、本発明においては常温で液状の植物性油脂を好ましく使用できる。 常 The oil and fat that is liquid at room temperature and forms the first oil and fat film is not particularly limited. Specifically, for example, rapeseed, soybeans, sunflower seeds, cottonseed, peanuts, rice bran, corn, safflower, olives, sesame, cacao, palm, oil palm and other vegetable oils and milk that are liquid at room temperature And animal fats and oils that are liquid at room temperature among oils and fats collected from fish, whales, and the like, and these oils and fats can be used alone or in combination, or processed oils and fats that have been subjected to fractionation and transesterification thereof. However, in the present invention, vegetable oils and fats which are liquid at room temperature can be preferably used.

 本発明においては公知の乳化剤(例えば特開平4−330258号公報、特開平9−222号公報などに記載の乳化剤)としてカゼインナトリウム、リゾレシチン、ポリグリセリン酸脂肪酸エステル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エステルなどを適当な配合割合で添加して用いることができる。その他に必要に応じてリン酸塩、クエン酸塩などの乳化安定剤、pH調整剤などを適宜添加することができる。 In the present invention, examples of known emulsifiers (e.g., emulsifiers described in JP-A-4-330258 and JP-A-9-222) include sodium caseinate, lysolecithin, polyglyceric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Can be added and used in an appropriate mixing ratio. In addition, if necessary, emulsion stabilizers such as phosphates and citrates, pH adjusters, and the like can be appropriately added.

 本発明において用いる乳化剤のHLBは約5〜9が好ましく、約6〜8がさらに好ましい。5未満では水に対する相溶性が低く、分散性や溶解性に劣りお湯にいれた際にダマやままこになる恐れがあり、9を超えるとお湯にいれた際にダマができる恐れがあり、また第1油脂膜との相溶性が劣り良好な乳化剤膜が形成されない恐れがある。 H The HLB of the emulsifier used in the present invention is preferably about 5 to 9, and more preferably about 6 to 8. If it is less than 5, the compatibility with water is low, the dispersibility and the solubility are poor, and there is a possibility that lumps and cages may occur when the immersion is carried out in hot water. The compatibility with the first oil / fat film may be poor, and a good emulsifier film may not be formed.

 本発明において小麦粉および/または澱粉に対する第1油脂膜形成に用いる油脂の量は特に限定されない。しかし、小麦粉および/または澱粉に対する第1油脂膜形成に用いる油脂は約1〜15質量%であることが好ましく、約1〜12質量%がさらに好ましい。1質量%未満では澱粉表面を覆う均一な第1油脂膜が形成されない恐れがあり、また温水に溶かした際にダマができる恐れがあり、15質量%を超えると多すぎて油脂が垂れ流れる恐れがあり、また温水に溶かした際にダマができる恐れがある。 に お い て In the present invention, the amount of the fat used for forming the first fat film on the flour and / or starch is not particularly limited. However, the amount of the fat used for forming the first fat film on the flour and / or the starch is preferably about 1 to 15% by mass, and more preferably about 1 to 12% by mass. If the amount is less than 1% by mass, a uniform first oil / fat film covering the surface of the starch may not be formed. Also, if dissolved in warm water, lumps may be formed. There is a danger that lumps will form when dissolved in warm water.

 第1油脂膜の上に乳化剤膜を形成した粉末混合物は前記のように粉末同士が粘着したり、付着したりせず、圧力がかかっても結着しない特性を有するが、空気中の水分を吸着・吸収し易く、また、製品とした際のコクが不足する問題がある。 The powder mixture in which the emulsifier film is formed on the first oil / fat film does not stick or adhere to each other as described above, and has a property of not binding even when pressure is applied. There is a problem that it is easily adsorbed and absorbed, and the richness of the product is insufficient.

 そこで本発明においては、このようにして第1油脂膜の上に乳化剤膜を形成した粉末混合物に対して、常温で固体の油脂を溶融して噴霧しながら、砂糖、塩などの調味料や、デキストリン、乳糖、香辛料、カレー粉、エキス類、乳製品などを配合して常温で均一に混合して、前記混合物の表面に常温で固体の前記油脂からなる第2油脂膜を形成する。
 これらの調味料や香辛料などは粉末混合物の粒子間に存在したり、形成された第2油脂膜中に存在したり、あるいは粒子間と第2油脂膜中に存在したりするが、いずれに存在してもよい。第2油脂膜を形成することにより空気中の水分を吸着・吸収するのを防止するとともに製品とした際のコク不足の問題を改善できる。
 またキサンタンガム、カラギーナン、ジェランガム、タマリンドガム、カラヤガム、グアガム、ローカストビーンガムなどの増粘多糖類を適宜加えてもよい。
Therefore, in the present invention, the powder mixture having the emulsifier film formed on the first fat film in this way, while melting and spraying solid fat at room temperature, and seasonings such as sugar and salt, Dextrin, lactose, spices, curry powder, extracts, dairy products, and the like are blended and uniformly mixed at room temperature to form a second oil film formed of the oil and fat solid at room temperature on the surface of the mixture.
These seasonings and spices are present between the particles of the powder mixture, are present in the formed second fat film, or are present between the particles and in the second fat film. May be. By forming the second oil / fat film, it is possible to prevent moisture in the air from being adsorbed and absorbed, and to improve the problem of insufficient body when the product is produced.
Thickening polysaccharides such as xanthan gum, carrageenan, gellan gum, tamarind gum, karaya gum, guar gum, and locust bean gum may be added as appropriate.

 本発明において小麦粉および/または澱粉などに対する第2油脂膜形成に用いる油脂の量は特に限定されない。しかし、小麦粉および/または澱粉および調味料その他の粉末原料の合計に対して、第2油脂膜形成に用いた油脂が1〜15質量%であることが好ましく、約1〜12質量%がさらに好ましい。1質量%未満では表面を覆う均一な第2油脂膜が形成されない恐れがあり、また温水に溶かした際にダマができる恐れがあり、15質量%を超えると多すぎて噴霧できない恐れがあり、また温水に溶かした際にダマができる恐れがある。 に お い て In the present invention, the amount of the fat used for forming the second fat film on wheat flour and / or starch is not particularly limited. However, the amount of the fat and oil used for forming the second fat and oil film is preferably 1 to 15% by mass, and more preferably about 1 to 12% by mass, based on the total of the flour and / or starch and the seasoning and other powder materials. . If the amount is less than 1% by mass, a uniform second oil / fat film covering the surface may not be formed. Also, when dissolved in warm water, lumps may be formed. Also, when dissolved in warm water, there is a risk that lumps may be formed.

 第2油脂膜を形成する常温で固体の油脂は特に限定されるものではない。具体的には、例えば菜種、大豆、ヒマワリ種子、綿実、落花生、米糠、コーン、サフラワー、オリーブ、胡麻、カカオ、ヤシ、アブラヤシなどから採取した油脂、あるいは必要に応じて分別、エステル交換などを施した加工油などの常温で固体の植物性油脂並びに乳脂、牛脂、豚脂、魚油、鯨油などの内の常温で固体の動物性油脂、これらの油脂類の単独または混合油を挙げることができる。
 また、本発明においては前記油脂を硬化処理した常温で固体の油脂を好ましく使用できる。常温で固体の硬化植物性油脂を特に好ましく使用できる。
The fat or oil that is solid at room temperature and forms the second fat or oil film is not particularly limited. Specifically, for example, rapeseed, soybeans, sunflower seeds, cottonseed, peanuts, rice bran, corn, safflower, olives, sesame, cacao, palm, oil palm, etc., or if necessary, fractionation, transesterification, etc. Room temperature solid vegetable oils and fats such as processed oils and milk oils, beef tallow, lard, fish oil, whale oil, etc. it can.
In the present invention, a solid fat at normal temperature obtained by curing the fat or oil can be preferably used. A hardened vegetable oil or fat which is solid at ordinary temperature can be particularly preferably used.

 常温で固体の油脂の融点は特に限定されないが、約35〜55℃が好ましく、より好ましくは約40〜50℃である。35℃未満では、店頭などにおいて粉末状食品が軟化することが懸念され、そして、室温に放置すると結着する恐れがあり、逆に55℃を超えると使用時に粉末状食品が溶けにくく、温水に溶かした際にダマができる恐れがあり、またワキシーな食感となるなどいずれも好ましくない。 (4) The melting point of fats and oils that are solid at room temperature is not particularly limited, but is preferably about 35 to 55 ° C, more preferably about 40 to 50 ° C. If the temperature is lower than 35 ° C, there is a concern that the powdered food softens at a store or the like, and if left at room temperature, there is a risk of binding. When melted, there is a possibility that lumps may be formed, and a waxy texture may not be obtained.

 本発明においては、深みの有る味をだしたり、コクをさらにだすなどのため、さらに粉末油脂を混合する。粉末油脂は特に限定されないが、上記の第2油脂膜を形成するために用いる常温で固体の動物性油脂や植物性油脂や常温で固体の硬化動物性油脂や硬化植物性油脂、あるいは2種以上のこれらの混合物を好ましく用できる。 (4) In the present invention, powdered fats and oils are further mixed in order to give a deep taste or to give a rich body. Powdered fats and oils are not particularly limited, but are used in order to form the above-mentioned second fat and oil film, which are solid animal fats and oils and vegetable fats and oils at room temperature, and hardened animal fats and fats which are solid at normal temperature. Can be preferably used.

 粉末油脂をさらに用いる場合、粉末状食品全体に対して、第1油脂膜形成に用いた油脂と第2油脂膜形成に用いた油脂と粉末油脂との合計が1〜30質量%であることが好ましい。両者の合計が1質量%未満では表面を覆う均一な第1および第2油脂膜が形成されない恐れがあり、また温水に溶かした際にダマができる恐れがあり、また室温に放置すると決着する恐れがあり、30質量%を超えると多すぎてお湯への溶解性が悪くなり、溶解した際にダマになる恐れがあり、また結着する恐れがある。 When powdered fats and oils are further used, the total of the fats and oils used for the first fat and oil film formation, the fats and oils used for the second fat and oil film formation, and the powdered fat and oil is 1 to 30% by mass with respect to the whole powdery food. preferable. If the total of both is less than 1% by mass, uniform first and second oil / fat films covering the surface may not be formed, and may be lumped when dissolved in warm water, and may be settled when left at room temperature. When the content exceeds 30% by mass, the solubility in hot water is too large, and when dissolved, there is a possibility of damaging and binding.

 本発明の粉末状食品中の各成分の配合割合は目的とする食品の特性に応じて適宜決められるものである。例えば、カレー、ハヤシ、シチューなどのソース類の場合、一般的に小麦粉や澱粉の含量が少なくなりすぎると、スープ様となり好ましくない。反対に、小麦粉や澱粉の含量が多くなりすぎると、一般的に粘性が高くなりすぎる。また、油脂の含量が少なくなりすぎると、一般的に粉臭くなったり、風味があっさりしすぎてしまう。反対に、油脂の含量が多くなりすぎると、一般的に風味的にも油っぽくなる傾向があるので好ましくない。 配合 The mixing ratio of each component in the powdered food of the present invention is appropriately determined according to the characteristics of the target food. For example, in the case of sauces such as curry, bean sprouts, stew, and the like, if the content of flour or starch is too low, it becomes unfavorably soup-like. Conversely, if the flour or starch content is too high, the viscosity will generally be too high. On the other hand, if the content of fats and oils is too low, powdery odor generally occurs and the flavor becomes too light. Conversely, if the content of fats and oils is too large, the flavor generally tends to be oily, which is not preferable.

 図2は、本発明の粉末状食品を製造する方法の一実施態様を説明する説明図である。
 先ず工程(1)において乳化剤6と、常温で液状の液状油脂7とを常温で混合する。
FIG. 2 is an explanatory diagram illustrating an embodiment of the method for producing a powdered food according to the present invention.
First, in step (1), the emulsifier 6 and the liquid oil 7 that is liquid at room temperature are mixed at room temperature.

 次いで、工程(2)において、混合機[1]にあらかじめ水分を調製して低水分含有量とした焙煎小麦粉あるいは澱粉2を入れて、工程(1)で得られた液状の混合物を常温で噴霧しながら均一に混合する。
 そして図1に示したように焙煎小麦粉あるいは澱粉2の表面に常温で液状の前記液状油脂7からなる第1油脂膜3を形成するとともに、この第1油脂膜3の上に乳化剤膜4を形成する。
Next, in step (2), roasted wheat flour or starch 2 having a low moisture content prepared in advance by mixing water in a mixer [1] is added, and the liquid mixture obtained in step (1) is allowed to stand at room temperature. Mix evenly while spraying.
Then, as shown in FIG. 1, a first oil film 3 composed of the liquid oil 7 which is liquid at normal temperature is formed on the surface of the roasted wheat flour or starch 2 and an emulsifier film 4 is formed on the first oil film 3. Form.

 次いで、工程(3)において、工程(2)で得られた粉末状の混合物を混合機[2]に移送し、砂糖、塩などの調味料8、デキストリン、乳糖、エキス類、その他より適宜選択される原料群9、およびカレー粉、香辛料、乳製品などより適宜選択される原料群10を配合して、常温で固体の硬化油脂11を溶融して噴霧しながら常温で均一に混合する。砂糖、塩などの調味料8は好ましくは粉砕して焙煎小麦粉あるいは澱粉2と同じ粒度としたものを使用することが好ましく、また、原料群料9、原料群10も篩で篩別して焙煎小麦粉あるいは澱粉2と同じ粒度としたものを使用することが好ましい。
 そして前記混合物の表面に硬化油脂11からなる第2油脂膜5を形成する。
Next, in step (3), the powdery mixture obtained in step (2) is transferred to a mixer [2], and is appropriately selected from seasonings 8, such as sugar and salt, dextrin, lactose, extracts, and the like. The raw material group 9 to be prepared and the raw material group 10 appropriately selected from curry powder, spices, dairy products, and the like are blended, and the solid hardened fat 11 is melted at room temperature and uniformly mixed at room temperature while being sprayed. The seasoning 8 such as sugar and salt is preferably ground and used to have the same particle size as the roasted wheat flour or starch 2. Also, the raw materials 9 and 10 are sieved with a sieve and roasted. It is preferable to use one having the same particle size as wheat flour or starch 2.
Then, a second oil film 5 made of the hardened oil 11 is formed on the surface of the mixture.

 次いで、工程(3)で得られた粉末状の混合物を混合機[2]から出して、エアー輸送により配管12中を移送して貯槽13に入れる。工程(4)で貯槽13に入れた粉末状の混合物を篩14で篩別して適当な粒度としたものを、混合機[3]に供給するとともに粉末油脂15を混合機[3]に供給し、常温で均一に混合する。
 篩14で篩別された粒度の大きいものは図中破線で示したように例えば粉砕するなどしてリサイクルして貯槽13に戻すようになっている。
Next, the powdery mixture obtained in the step (3) is taken out of the mixer [2], transferred through the pipe 12 by air transport, and put into the storage tank 13. The powdery mixture put in the storage tank 13 in the step (4) is sieved with a sieve 14 to obtain an appropriate particle size, and is supplied to the mixer [3] and the powdered fat 15 is supplied to the mixer [3]. Mix evenly at room temperature.
Those having a large particle size sieved by the sieve 14 are recycled, for example, by pulverization or the like, and returned to the storage tank 13 as shown by a broken line in the figure.

 次いで、工程(4)で得られた本発明の粉末状食品を混合機[3]から出して、(5)工程で、充填ラインへ送り、袋、瓶などに充填し、密封シールし、包装して商品とする。 Next, the powdery food of the present invention obtained in the step (4) is taken out of the mixer [3] and sent to the filling line in the step (5), filled in a bag, a bottle, etc., sealed and sealed, and packaged. And make it a product.

 以下、実施例および比較例により本発明の内容をさらに具体的に説明するが、本発明の主旨を逸脱しない限り本発明はこれらの実施例に何ら限定されるものではない。
(実施例1)
 工程(1)で、乳化剤(藷糖脂肪酸エステル、HLB=7)と、常温で液状の油脂(コーン油)とを常温で混合し、得られた液状の混合物を、工程(2)で、あらかじめ水分を調製して低水分含有量(5質量%)とした小麦粉と馬鈴薯澱粉に、常温で噴霧しながら均一に混合した後、得られた粉末状の混合物に、工程(3)で、常温で固体の油脂(綿実硬化油:融点45℃)を溶融して噴霧しながら、砂糖、食塩、グルタミン酸ソーダ、リボヌクレオチドソーダ、ブイヨンなどの調味料や、香辛料、デキストリン、乳糖、乳原料(クリーム、粉乳)エキスパウダー(かつお、こんぶ、しいたけ)などの粉末原料を配合して常温で均一に混合し、得られた粉末状の混合物に、工程(4)で、粉末油脂(牛脂加工油:融点50℃)を常温で均一に混合して本発明の粉末状食品(クリームシチュー)を製造した。
 原料配合割合(質量%)(全体100質量%)を次に示す。
Hereinafter, the content of the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples at all without departing from the gist of the present invention.
(Example 1)
In step (1), an emulsifier (potato sugar fatty acid ester, HLB = 7) and a fat or oil (corn oil) that is liquid at room temperature are mixed at room temperature, and the resulting liquid mixture is preliminarily mixed in step (2). Water was prepared and uniformly mixed with wheat flour and potato starch having a low water content (5% by mass) while spraying at room temperature, and the resulting powdery mixture was added at room temperature in step (3). While melting and spraying solid fat (solidified oil of cottonseed: melting point 45 ° C.), seasonings such as sugar, salt, sodium glutamate, ribonucleotide soda, bouillon, spices, dextrin, lactose, milk ingredients (cream, Powdered powders such as powdered milk) extract powder (bonito, konbu, shiitake) and the like are blended and uniformly mixed at room temperature, and the resulting powdery mixture is mixed in step (4) with powdered fat (tallow oil: melting point 50). ℃) at room temperature To produce a powdered food product of the present invention (creams stew) engages.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉                         10%
馬鈴薯澱粉                       10%
液状油脂(コーン油)                   1%
固形油脂(綿実硬化油:融点45℃)            4%
粉末油脂(牛脂加工油:融点50℃)           10%
食塩                          10%
砂糖                           8%
デキストリン、乳糖                   35%
乳原料(クリーム、粉乳)                 5%
グルタミン酸ソーダ、リボヌクレオチドソーダ、ブイヨン   5%
香辛料                          2%
乳化剤(藷糖脂肪酸エステル、HLB=7) 液状油脂に対して10%
Raw material mixing ratio:
10% flour
Potato starch 10%
Liquid fat (corn oil) 1%
4% solid fat (hardened cottonseed oil: melting point 45 ° C)
Powdered fats and oils (beef tallow processing oil: melting point 50 ° C) 10%
10% salt
8% sugar
Dextrin, lactose 35%
Milk ingredients (cream, milk powder) 5%
Sodium glutamate, ribonucleotide soda, bouillon 5%
Spice 2%
Emulsifier (potato sugar fatty acid ester, HLB = 7) 10% based on liquid fat

 得られた本発明の粉末状食品20gを200mlの60℃、80℃の温水に溶解したところ、いずれの温水にもきれいに分散し、軽くかきまぜただけで、容易に溶解した。舌触りがなめらかで、クリーム感が充分残り、味も良好であった。 20 When 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of hot water at 60 ° C. and 80 ° C., it was finely dispersed in any of the hot water and easily dissolved by lightly stirring. The texture was smooth, the creamy feeling remained sufficiently, and the taste was good.

(実施例2)
 工程(1)で、乳化剤(藷糖脂肪酸エステル、HLB=8)と、常温で液状の油脂(菜種油)とを常温で混合し、得られた液状の混合物を、工程(2)で、あらかじめ水分を調製して低水分含有量(5質量%)とした小麦粉と馬鈴薯澱粉およびコーンスターチに、常温で噴霧しながら均一に混合した後、得られた粉末状の混合物に、工程(3)で、常温で固体の油脂(綿実硬化油:融点45℃)を溶融して噴霧しながら、砂糖、食塩、グルタミン酸ソーダ、リボヌクレオチドソーダ、ブイヨンなどの調味料や、香辛料、デキストリン、カレー粉などの粉末原料を配合して常温で均一に混合し、得られた粉末状の混合物に、工程(4)で、粉末油脂(豚油硬化油:融点45℃)を常温で均一に混合して本発明の粉末状食品(カレールウ)を製造した。
 原料配合割合(質量%)(全体100質量%)を次に示す。
(Example 2)
In step (1), an emulsifier (potato sugar fatty acid ester, HLB = 8) and a fat or oil (rapeseed oil) that is liquid at room temperature are mixed at room temperature. And then uniformly mixed with wheat flour, potato starch and corn starch having a low water content (5% by mass) while spraying at room temperature, and adding the resulting powdery mixture to the room temperature in step (3). Sprays solid fats and oils (hardened cottonseed oil: melting point 45 ° C) with spices and seasonings such as sugar, salt, sodium glutamate, ribonucleotide soda, bouillon, and powdered raw materials such as spices, dextrin and curry powder. And uniformly mixed at room temperature, and the resulting powdery mixture is uniformly mixed at step (4) with powdered fat (hardened pork oil: melting point 45 ° C.) at room temperature to obtain a powder of the present invention. Manufacture of shaped food It was.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉                         10%
馬鈴薯澱粉                       10%
コーンスターチ                     15%
液状油脂(菜種油)                    1%
固形油脂(綿実硬化油:融点45℃)            8%
粉末油脂(豚油硬化油:融点45℃)            1%
食塩                          10%
砂糖                           8%
デキストリン、乳糖                   23%
グルタミン酸ソーダ、リボヌクレオチドソーダ、ブイヨン   5%
香辛料、カレー粉                     9%
乳化剤(藷糖脂肪酸エステル、HLB=8) 液状油脂に対して10%
Raw material mixing ratio:
10% flour
Potato starch 10%
15% corn starch
Liquid oil (rapeseed oil) 1%
8% of solid fat (hardened cottonseed oil: melting point 45 ° C)
Powdered fat (pig oil hydrogenated oil: melting point 45 ° C) 1%
10% salt
8% sugar
Dextrin, lactose 23%
Sodium glutamate, ribonucleotide soda, bouillon 5%
Spices, curry powder 9%
Emulsifier (potato sugar fatty acid ester, HLB = 8) 10% based on liquid fat

 得られた本発明の粉末状食品20gを200mlの60℃、80℃の温水に溶解したところ、いずれの温水にもきれいに分散し、軽くかきまぜただけで、容易に溶解した。舌触りがなめらかで、味も良好であった。 20 When 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of hot water at 60 ° C. and 80 ° C., it was finely dispersed in any of the hot water and easily dissolved by lightly stirring. The texture was smooth and the taste was good.

(比較例1)
 特公昭53−45380号公報の実施例1に記載されている方法に従って下記の原料配合割合の顆粒状のインスタントシチューを製造した。
(Comparative Example 1)
According to the method described in Example 1 of JP-B-53-45380, a granular instant stew having the following raw material mixing ratio was produced.

原料配合割合:(重量部)
小麦粉                         40.0
牛脂                          17.5
コーンスターチ                      3.0
脱脂粉乳                         3.7
砂糖                           7.5
食塩                          10.0
グルタミン酸ソーダ                   少量
乳化剤                         少量
オニオンパウダー                    少量
酵母エキス                       少量
有機酸                         少量
香辛料                         少量
Raw material mixing ratio: (parts by weight)
Flour 40.0
Tallow 17.5
Corn starch 3.0
3.7 skim milk powder
Sugar 7.5
Salt 10.0
Sodium glutamate small amount emulsifier small amount onion powder small amount yeast extract small amount organic acid small amount spice small amount

 牛脂以外の原料をミキサーで混合し、これに70℃前後の液状の牛脂を加えて加熱混合した後、冷却し、水8重量部を加えて水分含有量を約12%とし、得られた原料混合物をニーダーで3分間捏和し、その後、押し出し型造粒機にかけて造粒し、得られた造粒物を流動層乾燥機に入れ、100℃の温度で12〜13分間乾燥して約%の水分量を蒸発させ、冷風を送って冷却し、不定形で流動性に優れた顆粒状のインスタントシチューを製造した。 Raw materials other than beef tallow are mixed with a mixer, liquid beef tallow at about 70 ° C. is added thereto, and the mixture is heated and mixed. After cooling, 8 parts by weight of water is added to reduce the water content to about 12%. The mixture was kneaded in a kneader for 3 minutes, and then granulated in an extrusion-type granulator, and the obtained granules were placed in a fluidized-bed dryer, dried at a temperature of 100 ° C for 12 to 13 minutes, and dried by about 13%. Was evaporated and cooled by blowing cold air to produce an amorphous, granular, instant stew having excellent fluidity.

 得られた顆粒状のインスタントシチュー20gを200mlの60℃、80℃の温水に溶解したところ、80℃の温水では数分間激しく攪拌すると溶解した。しかし、60℃の温水では数分間激しく攪拌してもダマが残った。 20 20 g of the obtained granular instant stew was dissolved in 200 ml of hot water of 60 ° C. and 80 ° C., and dissolved in hot water of 80 ° C. with vigorous stirring for several minutes. However, even with vigorous stirring for several minutes in warm water at 60 ° C., lumps remained.

(実施例3〜7)
 実施例1〜2と同様にして、小麦粉および馬鈴薯澱粉の水分含有量を2、3、4、5、6質量%と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表1に示す。
 原料配合割合(質量%)(全体100質量%)を次に示す。
(Examples 3 to 7)
The powdered food of the present invention was produced in the same manner as in Examples 1 and 2, except that the water content of the flour and the potato starch was changed to 2, 3, 4, 5, and 6% by mass. Table 1 shows the results obtained by dissolving 20 g of the obtained powdered food of the present invention in 200 ml of 60 ° C warm water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉                         20%
馬鈴薯澱粉                        5%
液状油脂(サフラワー油)                 2%
固形油脂(綿実硬化油:融点45℃)            8%
調味料・香辛料                     65%
乳化剤(藷糖脂肪酸エステル、HLB=7) 液状油脂に対して10%
Raw material mixing ratio:
20% flour
Potato starch 5%
Liquid fat (safflower oil) 2%
8% of solid fat (hardened cottonseed oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester, HLB = 7) 10% based on liquid fat

(比較例2〜3)
 実施例3〜7と同様にして、小麦粉および馬鈴薯澱粉の水分含有量を1、7質量%と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表1に示す。
(Comparative Examples 2-3)
In the same manner as in Examples 3 to 7, the water content of the wheat flour and the potato starch was changed to 1,7% by mass, and powdered foods for comparison were produced at the above-mentioned raw material mixing ratios. Table 1 shows the results obtained by dissolving 20 g of the obtained powdery food in 200 ml of warm water at 60 ° C. and testing the solubility.

Figure 2004000253
Figure 2004000253

 表1から、実施例3〜7の本発明の粉末状食品は60℃の温水に対する溶解性がよいことが判る。
 それに対して、比較例2〜3の粉末状食品は60℃の温水に対する溶解性が悪いことが判る。
From Table 1, it can be seen that the powdered foods of the present invention of Examples 3 to 7 have good solubility in hot water at 60 ° C.
On the other hand, it turns out that the powdery foodstuffs of Comparative Examples 2 and 3 have poor solubility in hot water at 60 ° C.

(実施例8〜12)
 実施例1〜2と同様にして、乳化剤のHLBを5、6、7、8、9と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表2に示す。
 原料配合割合(質量%)(全体100質量%)を次に示す。
(Examples 8 to 12)
In the same manner as in Examples 1 and 2, the HLB of the emulsifier was changed to 5, 6, 7, 8, and 9, and the powdered food of the present invention was produced at the following raw material mixing ratios. Table 2 shows the results obtained by dissolving 20 g of the obtained powdered food product of the present invention in 200 ml of 60 ° C warm water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉(水分含有量4質量%)              20%
馬鈴薯澱粉                        5%
液状油脂(コーン油)                   2%
固形油脂(大豆硬化油:融点45℃)            8%
調味料・香辛料                     65%
乳化剤(藷糖脂肪酸エステル)       液状油脂に対して10%
Raw material mixing ratio:
Flour (water content 4% by mass) 20%
Potato starch 5%
Liquid fat (corn oil) 2%
8% solid fat (hardened soybean oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester) 10% based on liquid fat

(比較例4〜5)
 実施例8〜12と同様にして、乳化剤のHLBを4、10と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表2に示す。
(Comparative Examples 4 and 5)
In the same manner as in Examples 8 to 12, the HLB of the emulsifier was changed to 4, 10, and powdered foods for comparison were produced at the above-mentioned raw material mixing ratios. Table 2 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of 60 ° C warm water and testing the solubility.

Figure 2004000253
Figure 2004000253

 表2から、実施例8〜12の本発明の粉末状食品は60℃の温水に対する溶解性がよいことが判る。
 それに対して、比較例4〜5の粉末状食品は60℃の温水に対する溶解性が悪いことが判る。
From Table 2, it can be seen that the powdered foods of the present invention of Examples 8 to 12 have good solubility in hot water at 60 ° C.
In contrast, the powdery foods of Comparative Examples 4 and 5 have poor solubility in hot water at 60 ° C.

(実施例13〜17)
 実施例1〜2と同様にして、液状油脂に対する乳化剤の配合割合(質量%)を0.5、5、15、30、50と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表3に示す。
 原料配合割合(質量%)(全体100質量%)を次に示す。
(Examples 13 to 17)
In the same manner as in Examples 1 and 2, the mixing ratio (mass%) of the emulsifier to the liquid oil and fat was changed to 0.5, 5, 15, 30, and 50, and the powdered food of the present invention was prepared at the following mixing ratio of the raw materials. Manufactured. Table 3 shows the results obtained by dissolving 20 g of the powdered food product of the present invention in 200 ml of 60 ° C warm water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉(水分含有量4質量%)              20%
馬鈴薯澱粉                        5%
液状油脂(コーン油)                   2%
固形油脂(大豆硬化油:融点45℃)            8%
調味料・香辛料                     65%
乳化剤(藷糖脂肪酸エステル、HLB=6)
Raw material mixing ratio:
Flour (water content 4% by mass) 20%
Potato starch 5%
Liquid fat (corn oil) 2%
8% solid fat (hardened soybean oil: melting point 45 ° C)
Seasonings and spices 65%
Emulsifier (potato sugar fatty acid ester, HLB = 6)

(比較例6〜7)
 実施例13〜17と同様にして、液状油脂に対する乳化剤の配合割合(質量%)を0.3、60と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表3に示す。
(Comparative Examples 6 and 7)
In the same manner as in Examples 13 to 17, the mixing ratio (% by mass) of the emulsifier to the liquid oil and fat was changed to 0.3 and 60, and powdered foods for comparison were produced using the above mixing ratios of the raw materials. Table 3 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of warm water at 60 ° C. and testing the solubility.

Figure 2004000253
Figure 2004000253

 表3から、実施例13〜17の本発明の粉末状食品は60℃の温水に対する溶解性がよいことが判る。
 それに対して、比較例6〜7の粉末状食品は60℃の温水に対する溶解性が悪いことが判る。
From Table 3, it can be seen that the powdery foods of the present invention of Examples 13 to 17 have good solubility in hot water at 60 ° C.
On the other hand, it turns out that the powdery foodstuffs of Comparative Examples 6 and 7 have poor solubility in warm water at 60.degree.

(実施例18〜22)
 実施例1〜2と同様にして、小麦粉に対する液状油脂の配合割合(質量%)を1、5、9、12、15と変えて(製品全体に対する液状油脂の配合割合(質量%)0.25〜3.75)、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表4に示す。
 原料配合割合(質量%)(全体100質量%)を次に示す。
(Examples 18 to 22)
In the same manner as in Examples 1 and 2, the mixing ratio (mass%) of the liquid fat to the flour was changed to 1, 5, 9, 12, 15 (the mixing ratio (mass%) of the liquid fat to the whole product was 0.25). ~ 3.75), the powdered food of the present invention was produced at the following raw material mixing ratio. Table 4 shows the results obtained by dissolving 20 g of the obtained powdered food of the present invention in 200 ml of warm water at 60 ° C and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉(水分含有量4質量%)              25%
液状油脂(綿実油)                  表4に示す
固形油脂(大豆硬化油:融点45℃)           10%
調味料・香辛料                  60〜65%
乳化剤(藷糖脂肪酸エステル、液状油脂に対して10%、HLB=6)
Raw material mixing ratio:
Flour (water content 4% by mass) 25%
Liquid fat (cottonseed oil) 10% solid fat shown in Table 4 (soybean hardened oil: melting point 45 ° C)
Seasonings and spices 60-65%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 6)

(比較例8〜10)
 実施例19〜23と同様にして、小麦粉に対する液状油脂の配合割合(質量%)を0、0.5、20と変えて(製品全体に対する液状油脂の配合割合(質量%)0、0.125、5)、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表4に示す。
(Comparative Examples 8 to 10)
In the same manner as in Examples 19 to 23, the mixing ratio (mass%) of the liquid fat to the flour was changed to 0, 0.5, and 20 (the mixing ratio (mass%) of the liquid fat to the whole product was 0, 0.125). 5) A powdered food for comparison was produced at the above-mentioned raw material mixing ratio. Table 4 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of warm water at 60 ° C. and testing the solubility.

Figure 2004000253
Figure 2004000253

 表4から、実施例18〜22の本発明の粉末状食品は60℃の温水に対する溶解性がよいことが判る。
 それに対して、比較例8〜10の粉末状食品は60℃の温水に対する溶解性が悪いことが判る。
From Table 4, it can be seen that the powdered foods of the present invention of Examples 18 to 22 have good solubility in hot water at 60 ° C.
In contrast, the powdered foods of Comparative Examples 8 to 10 have poor solubility in hot water at 60 ° C.

(実施例23〜28)
 実施例1〜2と同様にして、粉末原料に対する固形油脂(菜種硬化油:融点45℃)の配合割合(質量%)を1、3、6、9、12、15と変えて(製品全体に対する固形油脂の配合割合(質量%)0.25〜12)、粉末油脂を表5に示す添加割合で添加して、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表5に示す。
 原料配合割合(質量%)(全体100質量%)を次に示す。
(Examples 23 to 28)
In the same manner as in Examples 1 and 2, the mixing ratio (mass%) of the solid fat (hardened rapeseed oil: melting point: 45 ° C.) to the powder raw material was changed to 1, 3, 6, 9, 12, 15 (based on the entire product). The mixing ratio (mass%) of solid fats and oils (0.25 to 12) and the powdered fats and oils were added at the addition ratios shown in Table 5, and the powdered food of the present invention was produced at the following raw material mixing ratios. Table 5 shows the results of dissolving 20 g of the obtained powdered food product of the present invention in 200 ml of 60 ° C. hot water and testing the solubility.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉(水分含有量4質量%)              20%
液状油脂(大豆油)                    2%
調味料・香辛料                     60%
乳化剤(藷糖脂肪酸エステル、液状油脂に対して10%、HLB=8)
Raw material mixing ratio:
Flour (water content 4% by mass) 20%
Liquid fat (soy oil) 2%
Seasonings and spices 60%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 8)

(比較例11〜12)
 実施例24〜29と同様にして、粉末原料に対する固形油脂(菜種硬化油:融点45℃)の配合割合(質量%)を0、20と変えて(製品全体に対する固形油脂の配合割合(質量%)0、16)、粉末油脂を表5に示す添加割合で添加して、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果を表5に示す。
(Comparative Examples 11 to 12)
In the same manner as in Examples 24 to 29, the mixing ratio (mass%) of the solid fat and oil (cured rapeseed oil: melting point 45 ° C.) to the powder raw material was changed to 0 and 20 (the mixing ratio of the solid fat and oil to the whole product (mass%) ) 0, 16), powdered fats and oils were added at the addition ratios shown in Table 5, and powdered foods for comparison were produced at the above-mentioned raw material mixing ratios. Table 5 shows the results obtained by dissolving 20 g of the obtained powdered food in 200 ml of 60 ° C warm water and testing the solubility.

Figure 2004000253
Figure 2004000253

 表5から、実施例23〜28の本発明の粉末状食品は60℃の温水に対する溶解性がよいことが判る。
 それに対して、比較例11〜12の粉末状食品は60℃の温水に対する溶解性が悪いことが判る。
From Table 5, it can be seen that the powdered foods of the present invention of Examples 23 to 28 have good solubility in hot water at 60 ° C.
In contrast, the powdered foods of Comparative Examples 11 to 12 have poor solubility in hot water at 60 ° C.

(実施例29〜33)
 実施例1〜2と同様にして、固形油脂(菜種硬化油)の融点を35〜55℃と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果および得られた本発明の粉末状食品を常温で1日室内に放置した後の結着の有無を観察した結果を表6に示す。
 原料配合割合(質量%)(全体100質量%)を次に示す。
(Examples 29 to 33)
The powdered food of the present invention was produced in the same manner as in Examples 1 and 2, except that the melting point of the solid fat (hard rapeseed oil) was changed to 35 to 55 ° C and the following raw material mixing ratios were used. 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of 60 ° C. warm water to test the solubility, and the binding of the obtained powdered food of the present invention left indoors at room temperature for one day Table 6 shows the results of observing the presence or absence of.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉(水分含有量4質量%)              20%
コーンスターチ(水分含有量4質量%)          10%
液状油脂(大豆油)                    2%
固形油脂(菜種硬化油)                 10%
調味料・香辛料                     58%
乳化剤(藷糖脂肪酸エステル、液状油脂に対して10%、HLB=6)
Raw material mixing ratio:
Flour (water content 4% by mass) 20%
Corn starch (water content 4% by mass) 10%
Liquid fat (soy oil) 2%
10% solid oil (hard rapeseed oil)
Seasonings and spices 58%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 6)

(比較例13〜14)
 実施例29〜33と同様にして、固形油脂(菜種硬化油)の融点を30℃、60℃と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果および得られた粉末状食品を常温で1日室内に放置した後の結着の有無を観察した結果を表6に示す。
(Comparative Examples 13 and 14)
In the same manner as in Examples 29 to 33, the melting point of the solid fat (hardened rapeseed oil) was changed to 30 ° C. and 60 ° C., and powdered foods for comparison were produced at the above-mentioned raw material mixing ratios. 20 g of the obtained powdered food was dissolved in 200 ml of warm water at 60 ° C. to test the solubility, and the obtained powdered food was left indoors at room temperature for one day to observe the presence or absence of binding. Are shown in Table 6.

Figure 2004000253
Figure 2004000253

 表6から、実施例29〜33の本発明の粉末状食品は60℃の温水に対する溶解性がよく、常温で1日室内に放置しても結着しないことが判る。
 それに対して、比較例13〜14の粉末状食品は60℃の温水に対する溶解性が悪く、比較例13の粉末状食品は常温で1日室内に放置すると一部結着することが判る。
From Table 6, it can be seen that the powdered foods of the present invention of Examples 29 to 33 have good solubility in hot water at 60 ° C and do not bind even when left indoors at room temperature for one day.
On the other hand, the powdered foods of Comparative Examples 13 and 14 have poor solubility in hot water at 60 ° C., and it can be seen that the powdered foods of Comparative Example 13 are partially bound when left indoors at room temperature for one day.

(実施例34〜39)
 実施例1〜2と同様にして、液状油脂(コーン油)、固形油脂(菜種硬化油:融点45℃)、粉末油脂(牛加工油脂:融点50℃)からなる油脂の総量(質量%)を1〜30%と変えて、下記の原料配合割合で本発明の粉末状食品を製造した。得られた本発明の粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果および得られた本発明の粉末状食品を常温で1日室内に放置した後の結着の有無を観察した結果を表7に示す。
 原料配合割合(質量%)(全体100質量%)を次に示す。
(Examples 34 to 39)
In the same manner as in Examples 1 and 2, the total amount (mass%) of the fats and oils consisting of liquid fats and oils (corn oil), solid fats and oils (rapeseed hardened oil: melting point 45 ° C.), and powdered fats and oils (beef processed fat and melting point 50 ° C.) The powdered food of the present invention was produced at the following raw material mixing ratios, changing from 1 to 30%. 20 g of the obtained powdered food of the present invention was dissolved in 200 ml of 60 ° C. warm water to test the solubility, and the binding of the obtained powdered food of the present invention left indoors at room temperature for one day Table 7 shows the results of observing the presence or absence of.
The raw material mixing ratio (% by mass) (total 100% by mass) is shown below.

原料配合割合:
小麦粉(水分含有量4質量%)              25%
コーンスターチ(水分含有量4質量%)        表7に記載
液状油脂(大豆油)                 表7に記載
固形油脂(菜種硬化油)               表7に記載
調味料・香辛料                  35〜74%
乳化剤(藷糖脂肪酸エステル、液状油脂に対して10%、HLB=7)
Raw material mixing ratio:
Flour (water content 4% by mass) 25%
Corn starch (moisture content 4% by mass) Liquid fats and oils (soybean oil) described in Table 7 Solid fats and oils (rapeseed hardened oil) described in Table 7 Seasonings and spices described in Table 7 35 to 74%
Emulsifier (potato sugar fatty acid ester, 10% based on liquid fat, HLB = 7)

(比較例15〜16)
 実施例35〜40と同様にして、液状油脂(コーン油)、固形油脂(菜種硬化油:融点45℃)、粉末油脂(牛加工油脂:融点50℃)からなる油脂の総量(質量%)を0.5、40%と変えて、上記の原料配合割合で比較のための粉末状食品を製造した。得られた粉末状食品20gを200mlの60℃の温水に溶解して溶解性を試験した結果および得られた粉末状食品を常温で1日室内に放置した後の結着の有無を観察した結果を表7に示す。
(Comparative Examples 15 and 16)
In the same manner as in Examples 35 to 40, the total amount (mass%) of the fats and oils consisting of liquid fats and oils (corn oil), solid fats and oils (rapeseed hardened oil: melting point 45 ° C.), and powdered fats and oils (beef processed fat and melting point 50 ° C.) Powdered foods for comparison were produced at the above-mentioned raw material mixing ratios instead of 0.5 and 40%. 20 g of the obtained powdered food was dissolved in 200 ml of warm water at 60 ° C. to test the solubility, and the obtained powdered food was left indoors at room temperature for one day to observe the presence or absence of binding. Are shown in Table 7.

Figure 2004000253
Figure 2004000253

 表7から、実施例34〜39の本発明の粉末状食品は60℃の温水に対する溶解性がよく、常温で1日室内に放置しても結着しないことが判る。
 それに対して、比較例15〜16の粉末状食品は60℃の温水に対する溶解性が悪く、比較例15〜16の粉末状食品は常温で1日室内に放置すると一部結着することが判る。
 尚、前記混合機[1]〜[3]は、図中では○で囲んだ数字で示してある。
From Table 7, it can be seen that the powdered foods of the present invention of Examples 34 to 39 have good solubility in hot water at 60 ° C and do not bind even when left indoors at room temperature for one day.
In contrast, the powdered foods of Comparative Examples 15 to 16 have poor solubility in hot water at 60 ° C., and the powdered foods of Comparative Examples 15 to 16 are partially bound when left indoors at room temperature for one day. .
The above mixers [1] to [3] are indicated by circled numbers in the figure.

 本発明の粉末状食品は、溶解性が良く、風味に優れ、ザラツキ感のない食感を有し、カレー、ハヤシ、シチューなどのソース類やおでん、うどんなどの各種スープ類などに用いることができるので大いに役立つものであり、また本発明の製造法は省エネルギー型の製造法であり、このような粉末状食品を少ない工程数で容易に製造できるので、産業上の利用価値が高い。 The powdery food of the present invention has good solubility, excellent flavor, has a texture without graininess, and can be used for sauces such as curry, bean sprouts, stew, oden, various kinds of soups, etc. Therefore, the production method of the present invention is an energy-saving production method, and since such a powdered food can be easily produced in a small number of steps, it has high industrial utility value.

本発明の粉末状食品の断面を模式的に説明する説明図である。It is explanatory drawing which illustrates typically the cross section of the powdery food of this invention. 本発明の粉末状食品を製造する方法の一実施態様を説明する説明図である。It is explanatory drawing explaining one Embodiment of the method of manufacturing the powdery food of this invention.

符号の説明Explanation of reference numerals

1 粉末状食品
2 小麦粉および/または澱粉
3 第1油脂膜
4 乳化剤膜
5 第2油脂膜
6 乳化剤
7 常温で液状の液状油脂
11 常温で固体の硬化油脂
15 粉末油脂
REFERENCE SIGNS LIST 1 powdered food 2 flour and / or starch 3 first fat film 4 emulsifier film 5 second fat film 6 emulsifier 7 liquid fat which is liquid at normal temperature 11 hardened fat which is solid at normal temperature 15 powder fat

Claims (9)

あらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉の表面に複数の油脂膜を有する粉末状食品であって、
前記小麦粉および/または澱粉の表面に形成された常温で液状の油脂からなる第1油脂膜と、
第1油脂膜の上に形成された乳化剤膜と、
この乳化剤膜の上に形成された常温で固体の油脂からなる第2油脂膜とを有し、
さらにその上に粉末油脂の層を有することを特徴とする粉末状食品。
A powdered food having a plurality of oil films on the surface of wheat flour and / or starch whose moisture content has been adjusted in advance to have a low moisture content,
A first oil film formed of a liquid oil at normal temperature formed on the surface of the flour and / or starch;
An emulsifier film formed on the first oil film,
A second oil / fat film formed of an oil / fat solid at normal temperature formed on the emulsifier film,
A powdery food further comprising a layer of powdered fat or oil thereon.
水分含有量を2〜6質量%に調製した小麦粉および/または澱粉を用いることを特徴とする請求項1記載の粉末状食品。 The powdery food according to claim 1, wherein wheat flour and / or starch whose water content is adjusted to 2 to 6% by mass is used. 常温で液状の油脂が植物油であることを特徴とする請求項1あるいは請求項2記載の粉末状食品。 The powdery food according to claim 1 or 2, wherein the oil or fat that is liquid at room temperature is a vegetable oil. HLB5〜9の乳化剤を用いたことを特徴とする請求項1から請求項3のいずれかに記載の粉末状食品。 The powdery food according to any one of claims 1 to 3, wherein an emulsifier having an HLB of 5 to 9 is used. 前記小麦粉および/または澱粉に対して、第1油脂膜形成に用いた油脂が1〜15質量%であることを特徴とする請求項1から請求項4のいずれかに記載の粉末状食品。 The powdery food according to any one of claims 1 to 4, wherein the amount of the fat used for forming the first fat film is 1 to 15% by mass based on the flour and / or the starch. 前記小麦粉および/または澱粉および調味料その他の粉末原料に対して、第2油脂膜形成に用いた油脂が1〜15質量%であることを特徴とする請求項1から請求項5のいずれかに記載の粉末状食品。 The oil and fat used for forming the second oil and fat film is 1 to 15% by mass with respect to the flour and / or starch and the seasoning and other powder raw materials. The powdered food according to the above. 第2油脂膜形成に用いた油脂が常温で固体の硬化油脂であることを特徴とする請求項1から請求項6のいずれかに記載の粉末状食品。 The powdered food according to any one of claims 1 to 6, wherein the fat or oil used for forming the second fat or oil film is a hardened fat or oil that is solid at normal temperature. 食品全体に対して、第1油脂膜形成に用いた油脂と第2油脂膜形成に用いた油脂と粉末油脂との合計が1〜30質量%であることを特徴とする請求項1から請求項7のいずれかに記載の粉末状食品。 The total amount of the fat and oil used for forming the first fat and oil film, the fat and oil used for forming the second fat and oil film, and the powdered fat and oil is 1 to 30% by mass of the whole food. 7. The powdered food according to any one of the above items 7. 下記の工程(1)〜(5)から成ることを特徴とする請求項1から請求項8のいずれかに記載の粉末状食品の製造法。
(1)乳化剤と、常温で液状の油脂とを常温で混合する工程。
(2)工程(1)で得られた液状の混合物を、あらかじめ水分を調製して低水分含有量とした小麦粉および/または澱粉に、常温で噴霧しながら均一に混合し、前記小麦粉および/または澱粉の表面に常温で液状の前記油脂からなる第1油脂膜と、第1油脂膜の上に形成された乳化剤膜とを形成する工程。
(3)工程(2)で得られた粉末状の混合物に、常温で固体の油脂を溶融して噴霧しながら、調味料や香辛料その他の粉末原料も配合して常温で均一に混合し、前記混合物の表面に常温で固体の前記油脂からなる第2油脂膜を形成する工程。
(4)工程(3)で得られた粉末状の混合物に粉末油脂を常温で均一に混合する工程。
(5)工程(4)で得られた粉末状の混合物を、必要に応じて検査後、袋、瓶などに充填する工程。
The method for producing a powdered food according to any one of claims 1 to 8, comprising the following steps (1) to (5).
(1) A step of mixing an emulsifier and a fat or oil that is liquid at ordinary temperature at ordinary temperature.
(2) The liquid mixture obtained in the step (1) is uniformly mixed with wheat flour and / or starch whose water content has been previously adjusted to a low water content while spraying at room temperature to obtain the flour and / or starch. A step of forming a first fat / oil film made of the fat / oil which is liquid at normal temperature on the surface of the starch, and an emulsifier film formed on the first fat / oil film.
(3) To the powdery mixture obtained in the step (2), while melting and spraying solid fats and oils at room temperature, seasonings, spices and other powdered raw materials are also blended and uniformly mixed at room temperature. Forming a second oil film composed of the oil and fat solid at room temperature on the surface of the mixture.
(4) A step of uniformly mixing powdered fats and oils at room temperature with the powdery mixture obtained in step (3).
(5) a step of filling the bag, bottle, or the like with the powdery mixture obtained in the step (4) after inspection if necessary.
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JP2020000177A (en) * 2018-06-29 2020-01-09 ヱスビー食品株式会社 Roux
JP7131988B2 (en) 2018-06-29 2022-09-06 ヱスビー食品株式会社 Lou
JP2020065478A (en) * 2018-10-24 2020-04-30 味の素株式会社 Powder soup and manufacturing method therefor
JP7305944B2 (en) 2018-10-24 2023-07-11 味の素株式会社 Powdered soup and its manufacturing method

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