JP3586651B2 - Molded seasoning containing fats and oils as a main component, and method for producing the molded seasoning - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a molded seasoning containing fats and oils as a main component, which is added to instant noodles and the like in a container, and a method for producing the molded seasoning.
[0002]
[Prior art]
Recently, instant foods filled in cup containers are mainly of noodles and soups and are of many types. Taking the instant noodles in a container as an example, the soups may be packaged separately and packed in a bag, or the soups may be packed in bulk without packaging. If soups and fats are individually bagged and added separately, the bagging process will be unnecessary and cause an increase in cost, and it will take time to open each bag when edible. For ease of use, soups are packed in bulk without packaging. The reason for adding or separately adding fats and oils to soups is to impart flavor and richness to the soups.
[0003]
[Problems to be solved by the invention]
However, if a large amount of fat or oil is contained in the soup to be filled in bulk, the state of the powder or granules becomes moist and the fluidity deteriorates, making it difficult to fill the cup quantitatively. There are also solid types such as curry roux containing a relatively large amount of fats and oils in flour, but their fats and oils content is as low as 30 to 40% at most and the roux has poor solubility.
[0004]
It is also conceivable to attach soup solidified by increasing the content of high melting point oils such as hardened oils, but in this case, the bad fuss caused by the high solid fat content of the oils and fats is a major problem. And it is difficult to satisfy the taste.
[0005]
On the other hand, if fats and oils with strong flavors such as pork bones, garlic, and butter are used separately, most of the flavors will be released immediately after opening and dropping the separately packaged fats and oils. Resulting in. Further, when the amount of the flavor having a strong flavor is increased to maintain the flavor during eating, the flavor immediately after dripping is too strong, and when the amount is small, the flavor is weakened during the eating and the rich feeling is weakened.
[0006]
The present invention has been made in view of such circumstances, when adding a soup containing a large amount of fats and oils to cup-packed food, without the need for a separate step of adding the bag-packed food, and also to the cup It is a solid form that is easy to fill quantitatively and has no stickiness.Moreover, it is difficult to melt even if the cup is placed in a high temperature environment at the time of distribution of the product, and the temperature of the food is raised by pouring hot water to make it edible. An object of the present invention is to provide a molded seasoning containing fats and oils as a main component, and a method for producing the molded seasoning, which gradually melts and has a good flavor.
[0007]
Also, the object of the present invention is to use separately added fats and oils having a strong flavor such as pork bone, garlic, butter, etc. It is an object of the present invention to provide a molded seasoning containing fats and oils as a main component, and a method for producing the same, which can prevent the escaping into the flavor and maintain a constant flavor during eating with an appropriate amount of addition.
[0008]
[Means for Solving the Problems]
The molded seasoning containing the fat and oil of the present invention as a main component is obtained by mixing a porous oil-absorbing dextrin with a fat and oil at 40 ° C. in a mixing ratio (weight ratio) of 1: 3 to 6. It is characterized by being molded and solidified.
In this case, as the porous oil-absorbing dextrin , a hydrolyzate of a natural starch, a derivative of a natural starch, a derivative of a hydrolyzate of a natural starch may be used as a drum dryer, a puffan, an extruder, or the like. One or two or more of the porous materials obtained by drying treatment using the dryer described above can be used.
As the oils and fats, one or more of animal oil, vegetable oil, hardened oil of animal oil, hardened oil of vegetable oil, fractionated oil of animal oil, and fractionated oil of vegetable oil can be used. However, among animal oils, fats and oils that do not become solid at 40 ° C. or less, such as butterfat alone or vegetable oil alone, are excluded. This is to make it difficult to melt even when placed in a high temperature environment during distribution of the product.
[0009]
When the weight ratio of oil-absorbing dextrin to solid fats and oils at 40 ° C is less than 3 times the blending weight of dextrins , use the volume reduction due to solidification of the fats and oils. It becomes difficult to mold the seasoning to be die-cut, and it tends to be a powder due to the properties of dextrin having oil absorbency. Further, the purpose of imparting flavor and richness by adding fats and oils cannot be sufficiently achieved.
When solid fats and oils are mixed up to more than 6 times the weight of dextrin , the physical properties of the fats and oils themselves appear strongly and lose resistance to temperature. Melts over time, deforms and melts out. In addition, if a high melting point fat is used, melting in the mouth is extremely deteriorated, which is not suitable for edible use.
[0010]
Molded seasonings of the above composition, instead of flour, such as solid curry roux containing a relatively large amount of fats and oils in flour, uses a porous oil-absorbing dextrin , so that melting of fats and oils at high temperatures This can prevent deformation of the molded seasoning and oozing of oils and fats.
100% solid fats and oils whose melting point has been adjusted are easily deformed and melted near the melting point temperature, but a mixture of porous oil-absorbing dextrin and fats and oils in a mixing ratio (weight ratio) of 1: 3-6. According to the molded seasoning, which has been solidified, the oil-absorbing dextrin that has become porous embraces and retains fats and oils. Thaw.
[0011]
In addition, when a flavor having a strong flavor such as butter, pork bone, and garlic is mixed with the molded seasoning having the above composition, fats and oils gradually dissolve from the oil-absorbing dextrin that has become porous when pouring hot water into the eating state. Therefore, the flavor is the strongest immediately after dripping of the fat and oil like the conventional flavored fat and oil mixed with the flavor to the liquid fat and oil, compared with the fact that the flavor is weakened immediately. It can be expressed for a relatively long time.
[0012]
The molded seasoning containing the fat or oil of the present invention as a main component is obtained by mixing a porous oil-absorbing dextrin and a solid fat or oil at 40 ° C. in a mixing ratio (weight ratio) of 1: 3 to 6. It is characterized in that 1 to 150 parts by weight of a powder seasoning is further added to 100 parts by weight of the molded seasoning obtained by mixing.
In this case, as the powder seasoning, dairy products, spices, chemical seasonings, purified salt, powdered miso, powdered soy sauce, meat, one or two kinds of powdered extracts such as vegetables The above can be used.
[0013]
The method of the present invention for producing a molded seasoning containing fats and oils as a main component comprises the steps of combining a porous fat- absorbing dextrin and a fat or oil which is once melted and solidified at 40 ° C. : The mixture is mixed at a blending ratio (weight ratio) of 3 to 6, and the mixture is poured into a molding machine, solidified, cooled, and then subjected to die-cutting by utilizing volume shrinkage due to temperature change of fats and oils. Have As a result, the molded seasoning can be easily molded into a predetermined shape using the fat or oil.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
The molded seasoning containing the fat or oil according to the present invention as a main component is mainly used for a molded soup stored in a container such as a cup, and is intended to have a relatively high fat or oil content. For example, this molded seasoning is mixed with a predetermined mixing ratio of oil-absorbing dextrin which has been rapidly dried by a drum dryer or the like and solid oils and fats at 40 ° C., and the mixture is melted. After being poured into a molding machine in a state and solidified, it is cooled, and a die is obtained by utilizing the shrinkage of volume due to the temperature change of fats and oils.
[0015]
In this case, regarding the mixing ratio of the porous oil-absorbing dextrin and the solid fat at 40 ° C., if the blend weight of the solid fat is less than three times the blend weight of the dextrin , the solidification of the fat and oil will not occur. It becomes difficult to perform die-cutting molding by utilizing the volume reduction caused by the dextrin , and it is easy to become a powder due to the characteristics of porous oil-absorbing dextrin . Further, the purpose of imparting flavor and richness by oils and fats cannot be sufficiently achieved.
When the solid fats and oils are blended more than 6 times the blending weight of the porous oil-absorbing dextrin , the physical properties of the fats and oils themselves appear strongly and the resistance to temperature is lost, and the molded fats and oils are removed. When stored at a high temperature, those having a low melting point melt over time, deform and melt. In addition, if a high melting point fat is used, melting in the mouth is extremely deteriorated, which is not suitable for edible use.
Therefore, the blending ratio (weight ratio) of the porous oil-absorbing dextrin and the solid fat at 40 ° C. is preferably 1: 3 to 6.
[0016]
Examples of the porous oil-absorbing dextrin include hydrolyzed natural starches such as potato starch and corn starch, and derivatives of these natural starches or hydrolyzed natural starches (eg, alkenyl succinates). One or more of these are used. This dextrin can be made porous by rapidly performing a drying treatment using a drier such as a drum dryer, a puff gun, or an extruder, thereby increasing the oil absorbency.
[0017]
As the oils and fats, butterfat, lard, animal oils such as tallow, vegetable oils such as soybean oil, palm oil, hardened oils of these animal oils or vegetable oils, one or more of these oils or fractionated oils of vegetable oils are used. Is done. However, among animal oils, fats and oils that do not become solid at 40 ° C. or lower, such as butter fat alone or vegetable oil alone, are easily melted when placed in a high-temperature environment at the time of commercial distribution.
[0018]
Molding using fats and oils utilizes the reduction in volume when the fats and oils change from liquid to solid. In this case, if the difference between the 20 ° C. and 60 ° C. in the SFI value indicating the solid content of the fat or oil is 40% or more, the shrinkage due to solidification becomes suitable for die cutting. On the other hand, if the solid fat content at 40 ° C. is 25% or less, the molded seasoning becomes sticky, which is not preferable. Therefore, it is preferable to use the fats and oils having a solid fat content of 25% or more at 40 ° C and a difference between the solid fat contents of 60 ° C and 20 ° C of 40% or more. .
Further, it is preferable to use seasoning oil or the like obtained by adding various flavors to fats and oils, and to flavor with oil-soluble flavor or the like.
[0019]
Molded seasonings of the above composition mainly composed of fats and oils, further, dedusting, whole powder, dairy products such as whey powder, curry powder, spices such as pepper, chemical seasonings such as sodium glutamate, purified salt, One or more powdered seasonings of powdered extracts such as powdered miso, soy sauce, meat, vegetables and the like can be added. In this case, it is preferable to add 1 to 150 parts by weight of the powder seasoning to 100 parts by weight of the molded seasoning composition.
[0020]
The molded seasoning of the above composition is a mixture of molten fats and oils and a porous oil-absorbing dextrin , which is poured into a molding machine in a molten state, cooled, solidified, and reduced in volume due to the temperature change of the fats and oils. By using and die-cutting, it can be easily formed into a required shape such as a die shape.
[0021]
【Example】
FIG. 1 is a chart showing Examples 1 to 3, and FIG. 2 is a chart showing Comparative Examples 1 to 4.
Example 1
100 parts by weight of Pine Flow (manufactured by Matsutani Chemical Co., Ltd.), which is a porous oil-absorbing dextrin, is stirred and mixed by a mixer, and then heated and mixed and dissolved in an 80 ° C. heating kettle, 100 parts by weight of milk fat, soybean curing 450 parts by weight of oil, 0.7 parts by weight of butter flavor, and 0.007 parts by weight of a pigment were quickly added to the mixer, and the mixture was stirred in the mixer until the mixture became gradually uniform. Thereafter, the mixture was poured into a plastic molding tray while maintaining the liquid temperature at 60 ° C. or higher, and cooled and solidified. After solidification, it was extracted from the molding tray to obtain a die-shaped molding seasoning.
[0022]
Example 2
100 parts by weight of a porous oil-absorbing dextrin (Pine Flow, manufactured by Matsutani Chemical Co., Ltd.) was stirred and mixed by a mixer, and then heated and mixed and dissolved in a heating oven at 80 ° C. to dissolve 60 parts by weight of pork bone flavor oil. , 240 parts by weight of lard hardened oil, and 1.0 part by weight of pork bone flavor were quickly added to the mixer, and stirred in the mixer until the mixture became gently uniform. Thereafter, the mixture was poured into a plastic molding tray while maintaining the liquid temperature at 60 ° C. or higher, and cooled and solidified. After solidification, it was extracted from the molding tray to obtain a die-shaped molding seasoning.
[0023]
Example 3
6 parts by weight of a porous oil-absorbing dextrin (manufactured by Nisse Chemical Co., Ltd .: Oil Q-No. 50) and 60 parts by weight of a powdered cheese as a powder seasoning are mixed with a mixer under stirring and then mixed at 80 ° C. 4 parts by weight of milk fat, 30 parts by weight of soybean hardened oil, 0.3 part by weight of cheese flavor, and 0.001 part by weight of a pigment heated and mixed and dissolved in a heating kettle are immediately added to the mixer, and gently added in the mixer. Stir until uniform. Thereafter, the mixture was poured into a plastic molding tray while maintaining the liquid temperature at 60 ° C. or higher, and cooled and solidified. After solidification, it was extracted from the molding tray to obtain a die-shaped molding seasoning.
[0024]
Comparative Example 1
Similar to the commonly used seasoning oil, 99.9 parts by weight of soybean oil is mixed with 0.1 part by weight of butter flavor and 0.001 part by weight of a pigment.
[0025]
Comparative Example 2
25 parts by weight of milk fat, 75.9 parts by weight of hardened soybean oil, 0.1 part by weight of butter flavor, and 0.001 part by weight of pigment, which were heated and mixed and dissolved in a heating oven at 80 ° C., were gradually and uniformly mixed in a mixer. Until stirring.
[0026]
Comparative Example 3
50 parts by weight of a porous oil-absorbing dextrin (Pine Flow, manufactured by Matsutani Chemical Co., Ltd.) was stirred and mixed with a mixer, and then heated and mixed in a heating oven at 80 ° C. to dissolve 12.5 parts by weight of milk fat, soybean 37.5 parts by weight of the hardened oil, 0.1 part by weight of butter flavor, and 0.001 part by weight of the dye were quickly added to the mixer, and the mixture was stirred in the mixer until the mixture became gently uniform. However, it became powdery and could not be molded.
[0027]
Comparative Example 4
After mixing and stirring 10 parts by weight of a porous oil-absorbing dextrin (Pine Flow, manufactured by Matsutani Chemical Co., Ltd.) with a mixer, the mixture was heated and mixed and dissolved in an 80 ° C. heating pot to dissolve 22.5 parts by weight of milk fat, soybean 67.4 parts by weight of the hardened oil, 0.1 part by weight of butter flavor, and 0.001 part by weight of the dye were quickly added to the mixer, and the mixture was stirred in the mixer until the mixture became gently uniform. Thereafter, the mixture was poured into a plastic molding tray while maintaining the liquid temperature at 60 ° C. or higher, and cooled and solidified. After solidification, it was extracted from the molding tray to obtain a molded seasoning.
[0028]
The molded seasoning of Example 1 produced and produced as described above had no stickiness on the surface of the solid at room temperature, and those stored for 48 hours in a thermostat at 50 ° C. had no change on the surface. No trace of the oil or fat was found. Also, when this molded seasoning was poured into hot water of 85 ° C., it began to dissolve at a moderate speed, and the butter flavor and dissolution state were observed as if it were real butter, and after several minutes, the solid matter completely disappeared. The preferred butter flavor remained in the hot water after dissolution.
[0029]
In any of the molded seasonings of Examples 2 and 3, there was no stickiness on the surface of the solid at room temperature, and those stored in a thermostat at 50 ° C. for 48 hours showed no change on the surface, and no fat or oil. No evidence of melting was seen. Further, when these molded seasonings were poured into hot water of 85 ° C., they began to dissolve at a moderate speed, and after a few minutes, solid matter completely disappeared. In Example 2, even after dissolution, a unique and preferable pork bone flavor remained in the molten water. In Example 3, a unique and desirable cheese flavor remained in the molten water even after dissolution.
[0030]
The seasoning of Example 1 and the seasoning of Comparative Example 1 (without dextrin added) were placed in hot water of 85 ° C. and dropped and compared. As a result, in Example 1, a flavor that is good for the first time was developed and completely dissolved. In contrast, in Comparative Example 1, a very strong flavor was immediately developed, but the flavor was drastically reduced and disappeared several minutes later.
[0031]
When the molded seasoning of Comparative Example 2 (without dextrin added) was kept at room temperature, no significant difference was observed as compared with Example 1. However, for those stored for 48 hours in a 50 ° C. thermostat, Some traces of melting were observed, and it was confirmed that the outer shape was also distorted at the four corners. Also, when the molded seasoning of Comparative Example 2 was poured into hot water of 85 ° C., it was melted much earlier than Example 1.
[0032]
In Comparative Example 3, since the content of the fats and oils was small, it became powdery, and a mixture of dextrin and fats and oils could not be molded. In Comparative Example 4, since the content of the fats and oils was too large, it became difficult to lose the shape due to melting of the oil in the constant temperature test at 50 ° C. as compared with Comparative Example 2, but did not reach Example 1. .
[Brief description of the drawings]
FIG. 1 is a table showing Examples 1 to 3.
FIG. 2 is a table showing Comparative Examples 1 to 4.

Claims (8)

A fat and oil characterized by being mixed with a porous oil-absorbing dextrin and a solid fat and oil at 40 ° C. in a mixing ratio (weight ratio) of 1: 3 to 6 to be molded and solidified. Molded seasoning as the main component. As a porous oil-absorbing dextrin , a hydrolyzate of natural starch, a derivative of natural starch, and a derivative of a natural starch hydrolyzate are dried using a dryer such as a drum dryer, a puff gun, or an extruder. The molded seasoning containing fats and oils as a main component according to claim 1, wherein one or two or more kinds of those made porous by drying treatment are used. As oils and fats, one or more of animal oils, vegetable oils, hardened oils of animal oils, hardened oils of vegetable oils, separated oils of animal oils, and separated oils of vegetable oils are used. The oil-and-fat which does not form a shape is excluded.) The molded seasoning containing the oil-and-fat according to claim 1 or 2 as a main component. The molded seasoning containing an oil or fat as a main component according to claim 3, wherein the oil or fat is an oil or fat having a flavor such as a seasoning oil. The molded seasoning containing an oil or fat as a main component according to claim 3, wherein the oil or fat is an oil or fat flavored with an oil-soluble flavor or the like. A molded seasoning containing oil and fat as a main component, wherein 1 to 150 parts by weight of a powder seasoning is added to 100 parts by weight of the molded seasoning according to claim 1. Dairy products, spices, chemical seasonings, refined salt, powdered miso, powdered soy sauce, meat, vegetables, etc. A molded seasoning containing the fat or oil according to claim 6 as a main component. The porous oil-absorbing dextrin and the solid fats and oils once melted at 40 ° C. and then liquefied are mixed in a mixing ratio (weight ratio) of 1: 3 to 6 and the mixture is obtained. A method for producing a molded seasoning containing fats and oils as a main component, comprising: casting the mixture into a molding device, solidifying the mixture, cooling the mixture, and removing the mold by utilizing volume shrinkage caused by a temperature change of the fats and oils.

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