JP5307753B2 - 凍結乾燥食品及びその製造方法 - Google Patents
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- Freezing, Cooling And Drying Of Foods (AREA)
Description
種々の澱粉の添加が、糖質混合調製液の凍結乾燥に与える影響を比較した。そのために、表1に示す各配合に従い、澱粉原料として馬鈴薯澱粉を含む原料を混合した後、300rpmの攪拌速度で攪拌させながら85℃で5分間加熱して、澱粉-糖質混合調製液を調製した。この調製液を30gずつトレイに充填し凍結乾燥した。より具体的には、縦47mm×横36mm×高さ20mmのポリプロピレン製容器に注ぎ、−25℃で24時間予備凍結した。この凍結物をフリーズドライ装置に供し、0.03〜0.3Torrに減圧後、品温が50℃となるように加温し、その後、減圧開始から24時間後に常温、常圧に戻して、例1〜例4のブロック形状凍結乾燥物を得た。
種々の豆澱粉の添加が、糖質混合調製液の凍結乾燥に与える影響を比較した。そのために、表7に示す各配合に従い、澱粉原料としてインゲン豆澱粉を用いた以外は試験例1と同様にして、例21〜例24のブロック形状凍結乾燥物を得た。
細胞澱粉の過剰添加が、糖質混合調製液の凍結乾燥に与える影響を比較した。そのために、表9に示す各配合に従い、澱粉原料として小豆澱粉を用い、澱粉-糖質混合調製液の乾燥固形分100質量部中に、小豆澱粉を乾燥固形分換算で46.9質量部又は54.1質量部配合した以外は試験例1と同様にして、例29〜例30のブロック形状凍結乾燥物を得た。
カレーの凍結乾燥物を調製して、細胞澱粉の効果を検証した。そのために、表11〜表17に示す各配合に従い、試験例1と同様にして、例33〜例60のブロック形状凍結乾燥物を得た。なお、カレーの原料に用いた「スパイスミックス」とは、市販のスパイスミックス(ハチ食品株式会社製カレー粉)である。また、カレーの原料には糖質甘味料は含まれていない。
コーンポタージュの凍結乾燥物を調製して、細胞澱粉の効果を検証した。そのために、表18に示す配合に従い、試験例1と同様にして、例61〜例63のブロック形状凍結乾燥物を得た。
甘酒の凍結乾燥物を調製して、細胞澱粉の効果を検証した。そのために、表19に示す配合に従い、試験例1と同様にして、例64〜例66のブロック形状凍結乾燥物を得た。
ココアの凍結乾燥物を調製して、細胞澱粉の効果を検証した。そのために、表20に示す配合に従い、試験例1と同様にして、例67〜例69のブロック形状凍結乾燥物を得た。
Claims (8)
- 食品調理液の乾燥固形分100質量部中に、細胞澱粉を、該細胞澱粉の乾燥固形分換算で5.6〜54.1質量部含有し、糖質甘味料を、該糖質甘味料の乾燥固形分換算で30〜90質量部含有する該食品調理液を、所定形状の容器に入れてその所定形状に型取られたブロック状に凍結乾燥してなることを特徴とする凍結乾燥食品。
- 前記糖質甘味料が、単糖類、二糖類、3〜9糖類のオリゴ糖類、糖アルコール類、及びこれらを含む組成物からなる群から選ばれた1種又は2種以上である請求項1記載の凍結乾燥食品。
- 前記凍結乾燥食品100質量部に対して、400〜3,000質量部の水性可食液体に戻して用いられる請求項1又は2記載の凍結乾燥食品。
- 水性可食液体に戻してカレー、シチュー、ポタージュ、ココア飲料、チョコレート飲料、抹茶飲料、甘酒、しょうが湯とするために用いられる請求項1〜3のいずれか1つに記載の凍結乾燥食品。
- 前記食品調理液は、キサンタンガムを含有する請求項1〜4のいずれか1つに記載の凍結乾燥食品。
- 乾燥固形分100質量部中に、細胞澱粉を、該細胞澱粉の乾燥固形分換算で5.6〜54.1質量部含有し、糖質甘味料を、該糖質甘味料の乾燥固形分換算で30〜90質量部含有する食品調理液を調製し、これを所定形状の容器に入れてその所定形状に型取られたブロック状に凍結乾燥することを特徴とする凍結乾燥食品の製造方法。
- 前記糖質甘味料が、単糖類、二糖類、3〜9糖類のオリゴ糖類、糖アルコール類、及びこれらを含む組成物からなる群から選ばれた1種又は2種以上である請求項6記載の凍結乾燥食品の製造方法。
- 前記食品調理液は、キサンタンガムを含有する請求項6又は7記載の凍結乾燥食品の製造方法。
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