JP2915819B2 - Method for producing brown granular food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a brown granular food,
For example, the present invention relates to a method for producing granular foods for various sauces such as beef stew, bean sprouts, and beef stroganoff.

[0002]

2. Description of the Related Art Various methods for producing granular foods by extruding and granulating oil-based materials, water-based materials, emulsifiers, powder materials, and the like have been known. For example, Japanese Unexamined Patent Publication
Japanese Patent Application Laid-Open No. 125717 discloses a granulated food product characterized in that a granulated material is heated and mixed with an oil having a rising melting point of 40 to 55 ° C. without adding water, extruded, and then rapidly cooled. A manufacturing method is disclosed. JP-A-5-3765, JP-A-57-47464 and JP-A-2-227038 also describe a method of mixing various raw materials and extruding the mixture with an extruder to granulate. However, when extrusion granulation is performed using granular caramel, especially when extrusion granulation is performed by a dry method without adding water, the resulting granules have a whitish color, and cannot be imaged with a brownish brown sauce, and are commercially valuable. Is reduced.

[0003]

SUMMARY OF THE INVENTION The present invention relates to an extrusion granulation,
In particular, it is an object of the present invention to provide a method capable of efficiently producing a brown granular food in dry extrusion granulation without adding water.

[0004]

The present invention solves the above-mentioned problems efficiently by using an emulsifier as one raw material of a granulated material and a liquid caramel as a caramel in extrusion granulation, especially dry extrusion granulation. It was based on the knowledge that it could be done. That is, the present invention is a method for producing a brown granular food by heating and mixing a granulated material containing fats and oils, a powder raw material and caramel, extruding granules, and then cooling the granulated material. Provided is a method for producing brown granular food, characterized by containing an emulsifier therein and liquid caramel as caramel.

Various fats and oils can be used in the present invention, but it is preferable to use fats and oils having a rising melting point of 40 to 55 ° C. If the rising melting point is too low, the obtained granular food or food material cannot maintain its granular state when transported or placed in a relatively high temperature environment such as in summer. On the other hand, if the rising melting point is too high, it will adversely affect the eating texture of the food obtained by using the granular food or the food material (such as roughness on the tongue and flavor).
Among the above fats and oils, those having a rising melting point of 46 to 53 ° C are preferable.
The amount of the fat or oil is optional, but 5 to 18% by weight (hereinafter, referred to as
%), More preferably 7.5 to 15
%. If the amount of the fat or oil is too small, it is difficult to mold it into a granular state, and if the amount is too large,
The extruded raw material becomes noodle-like, and the noodle-like materials bind to each other and do not become granular.

The powdery raw materials used in the present invention include, for example, powdery and granular materials such as salt, milk powder, vegetable powder and the like, which are raw materials for various soups and sauces, particularly having a particle size of 1,000.
It is preferable to use those having μ or less. The amount of the powder raw material used is arbitrary, but is 50 to 70% per mixture of the oil, fat, liquid and / or paste, emulsifier and powder raw material.
And more preferably 55 to 65%. When the amount of powdered raw material used is small, the extruded raw materials adhere during granulation and do not become granular, and when the used amount is large, the binding property between the powdered raw materials decreases. The shape retention of the granules becomes poor.

In the present invention, besides the above fats and oils and powdery raw materials, there are liquids such as milk, fruit juice, liquors such as wine, and liquid seasonings such as mirin and soy sauce. As the paste, pastes such as dairy products having a water content of 20 to 50%, vegetable pastes such as tomato ketchup, onion, and garlic can be used. By using these liquid substances and / or paste-like substances, it is possible to obtain a granular food that can enjoy a fresh flavor. The amount of the liquid substance and / or the pasty substance used is arbitrary, but the amount of the liquid substance and / or the pasty substance added may be a mixture of the oil and fat, the liquid substance and / or the paste substance, the emulsifier and the powder raw material, It is preferable that the water content of the granulated product is 0.5 to 5%, more preferably 0.5 to 3%. When the water content of the mixture is small, it is difficult to obtain a granular food that brings out the flavor of the raw material, and the raw material extruded during granulation binds to make granulation difficult. On the other hand, when the water content is large, the physical properties of the granulated material become hard when all the raw materials are mixed by heating, and uniform mixing becomes difficult.

Examples of the emulsifier used in the present invention include lecithin, sucrose fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and the like, and these can be used in combination. The mixing ratio of the emulsifier is not particularly limited, but fats, oils, liquids and / or pastes, per mixture of the emulsifier and the powder raw material,
0.01 to 5% is preferable, and 0.1 to 2 is more preferable.
%. When the proportion is small, the raw materials, particularly liquid caramel, cannot be uniformly mixed, and it is difficult to obtain brown granules. Conversely, when the proportion is large, the flavor of the obtained food is affected. Undesirably.

In the present invention, a commercially available liquid caramel can be used as the caramel. In addition, powdered caramel can be dispersed in water and used on site. As the liquid caramel, those containing 40 to 70% of caramel solids are preferable. In the present invention, the use amount of the liquid caramel is optional, but it is preferable to use about 0.5 to 6% of the total raw material, and more preferably 1 to 3%. In the present invention, the granulated material including fats and oils, powdery raw materials, liquid caramel, emulsifier, and also liquid and / or paste-like materials can be heated and mixed by any method. For example, all the raw materials and fats and oils constituting the granulated material are mixed at once, and further mixed while heating to a temperature equal to or higher than the rising melting point of the fats and oils,
First, the raw wheat flour constituting the granulated material is preliminarily mixed with the fat and oil while heating, and then the remaining raw materials can be added and heated and mixed.

[0010] However, first, the fats and oils are melted in a heating kettle equipped with a stirrer, and then, in the presence of an emulsifier,
Add the liquid and / or paste-like material and uniformly mix at 60 to 90 ° C. for 1 to 10 minutes (at this time, wheat flour may be added to the fats and oils). It is preferable to add the powder while heating or mixing while keeping the above temperature or after cooling. Here, the liquid caramel may be added to the melted fat and oil together with the liquid and / or paste-like substance, or may be added to the mixture of the fat and oil, the emulsifier and the liquid and / or paste-like substance together with the powder raw material. Moreover, you may mix and use an emulsifier beforehand uniformly. Among them, it is preferable to add the liquid caramel to the fat or oil which is uniformly mixed and melted in the liquid and / or the paste. According to this production method, a brown granular food having excellent color tone without lumps can be produced. The heating conditions in this method depend on the type of granulated material,
Further, when a granulated material that requires heating and cooking is contained, the heating may be performed under the heating condition suitable for the granulated material.
In general, 5 to 80 ° C to 120 ° C, depending on the total amount.
It is good to carry out for ~ 40 minutes.

In the present invention, the heated and mixed granulated material is then subjected to an extrusion granulator at a temperature at which it was obtained without cooling, or to a temperature of about 50 to 70 ° C., preferably about 60 ° C. After cooling, the mixture is extruded and granulated by an extrusion granulator. Here, for example, the temperature 10 obtained by heating and mixing is used.
The cooling of the granulated material at 0 to 130 ° C. to about 50 to 70 ° C. can be performed by a known method such as a twin-screw extruder having a jacket mechanism. In the present invention, any extrusion granulator can be used, but it is preferable to use a double screw type extrusion granulator from the viewpoint of production capacity and workability. Further, it is preferable to perform the granulation by setting the temperature so that the temperature of the granulated material discharged from the granulator is 50 to 70 ° C. Further, in the present invention, for extrusion, any of dry extrusion granulation without adding water and dry extrusion granulation with addition of water may be used, but the color tone is excellent particularly when the dry granulation method is used. A granular food product can be obtained.

In the present invention, the granulated material is rapidly cooled immediately after the granulated material is discharged from the granulator. Examples of the rapid cooling method include a method of rapidly cooling by blowing a gas such as a carbon dioxide gas and a nitrogen gas, a method of cooling by blowing cool air in a fluidized bed, and a floor previously cooled by a dry ice or a carbon dioxide gas. And a method of cooling while moving the granules on the floor. by this,
The fats and oils in the granulated product are rapidly cooled, and as a result, binding of the granules can be prevented. As an example of rapid cooling, a product having a product temperature of 50 to 60 ° C. is cooled to 10 ° C. within 10 minutes, preferably 1 to 5 minutes. According to the invention, the average particle size is thus 0.3.
Granulated food of ~ 3mm is obtained.

In the present invention, furthermore, the granular material thus obtained can be assembled and heated in a fixed amount to form a block-shaped food having a large particle size, thereby improving the convenience in use. be able to. The form of the block food is as follows. First, the granular material is put into a container by a fixed amount, and the container is almost filled to near the rising melting point of fat (for example, from the rising melting point of fat to fat).
When the heating treatment is performed, a part of the fats and oils is in a molten state and the granules bind together (this state is generally called caking). The heating treatment is preferably performed by a gentle heating means such as passing hot water around the container, or may be performed while stirring the contents of the container. Thereafter, when this is cooled to a temperature lower than the rising melting point of the fat or oil, preferably 10 to 25 ° C., a block food is obtained. The size of the block food can be adjusted to any size by a method such as changing the capacity of the container. The cooling performed here can be easily performed by changing the hot water passing around the container to cold water.

[0014]

EFFECTS OF THE INVENTION By adopting the production method of the present invention, it is possible to efficiently produce a granular food exhibiting the same brown color as brown sauce at the time of eating, especially by dry extrusion granulation. Next, the present invention will be described with reference to examples.

[0015]

【Example】

Example 1 (Production method of brown sauce) Raw material blends A, B and C shown in Table 1 were separately and homogeneously mixed in advance. Then, the raw material mixture A is heated to 50 to 90 ° C. in a heating and stirring kettle to be in a molten state.
Was added to the mixture, and the mixture was stirred for 10 minutes and uniformly mixed. Then, the raw material mixture C was added to this mixture,
The mixture was heated and mixed at 0 ° C. for 30 minutes. After this, the product temperature is reduced to about 6
After cooling to 0 ° C, extrusion granulator (Fuji Paudal Co., Ltd.)
Extrusion granulation was carried out using an egg pelleter (diameter of the hole of the screen: 1.0 mm). After the granulated product having a product temperature of 60 ° C. is discharged from the granulator, the granulated product is immediately brought into contact with dry ice under a condition of 0.3 kg of dry ice / 1 kg of granulated product without performing a drying treatment, and the product is heated for 1 minute. The mixture was rapidly cooled to about 20 ° C. to obtain a granular brown sauce (particle diameter: 1.0 mm; water content: 5%). The obtained granular brown sauce had a brownish color, and there was no color difference between the granules.

[0016]

[Table 1] Table-1 Ingredients Product name Mixing ratio% Raw material parts by weight A Flour 35 Flour 22 Roasted roux blended Oils and fats 11 Sugars 2 B Paste blended 10 Lecithin 1 Other emulsifiers 0.5 Liquid caramel [water-based] 3 Meat extract (beef) [oil-based] 1 Spice extract [Oil-based] 0.5 Seasoning ingredients (Demigrass sauce, etc.) [Oil-based] 2 Vegetable paste [Water-based] 2 C powder blended 55 Wheat flour 10 Salt 10 Saccharides 10 Starch 10 Powdered milk 2 Vegetable powder 3 Seasoning ingredients (umami ingredients, etc.) 10 Compounds The water content of B is 33%.

Comparative Example 1 A granular source (particle size: 1.0 mm) was obtained in the same manner as in Example 1 except that the raw material formulations A, B and C shown in Table 2 were used. The resulting granular sauce had a whitish color overall and did not image the brown color of brown sauce.

[Table 2] Table-2 Ingredients Product name Blending ratio% Raw material parts by weight A Wheat flour 35 Wheat flour 22 Roasted roux blended Fats and oils 11 Sugars 2 B Paste blended 6.1 Lecithin 0.1 Other emulsifiers 0.5 Meat extract (beef) [oil type] 1 Spice extract [oil type] 0.5 Seasoning Ingredients (Demigrass sauce, etc.) [Oil-based] 2 Vegetable paste [Water-based] 2 C powder blended 58.9 Flour 10 Salt 10 Sugar 10 Starch 10 Powdered milk 2 Vegetable powder 3 Seasoning ingredients (umami ingredients, etc.) 10 Powdered caramel 3

Therefore, the reflected light L value of the surface of the granules obtained in Example 1 and Comparative Example was measured using a color difference meter (color difference meter SZ- # 90 manufactured by Nippon Denshoku Industries Co., Ltd.). The results are shown below. Example 1 26.0 Comparative Example 1 31.7 As is clear from the above results, according to the present invention, granules having a darker color tone than the Comparative Example can be obtained.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Takafumi Murao 1-5-7 Mikitei-Sakaecho, Higashi-Osaka City, Osaka House Foods Co., Ltd. (72) Inventor Keiko Toyama 1-5-5 Mikitei-Sakaecho, Higashi-Osaka City, Osaka Prefecture No. 7 House Foods Co., Ltd. (56) References JP-A-1-91748 (JP, A) JP-A-2-107161 (JP, A) JP-A-48-87037 (JP, A) (58) Field (Int.Cl. ⁶ , DB name) A23P 1/00-1/16 A23L 1/00-1/035

Claims (2)

(57) [Claims] 1. A method for producing a brown granular food by heating and mixing a granulated substance containing fats and oils, a powder raw material, and caramel, followed by extrusion granulation, and then cooling. A method for producing brown granular food, characterized by containing an emulsifier and liquid caramel as caramel. 2. The extrusion granulation according to claim 1, wherein the extrusion granulation is dry extrusion granulation.
The method for producing the brown granular food according to the above.