JP6691391B2 - Topping agent for food containing ingredients, suppression of separation of topping material, and method of improving texture of added food - Google Patents
Topping agent for food containing ingredients, suppression of separation of topping material, and method of improving texture of added food Download PDFInfo
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- JP6691391B2 JP6691391B2 JP2016036671A JP2016036671A JP6691391B2 JP 6691391 B2 JP6691391 B2 JP 6691391B2 JP 2016036671 A JP2016036671 A JP 2016036671A JP 2016036671 A JP2016036671 A JP 2016036671A JP 6691391 B2 JP6691391 B2 JP 6691391B2
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- powder
- food
- polysaccharide
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- topping agent
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- AZJPTIGZZTZIDR-UHFFFAOYSA-L rose bengal Chemical compound [K+].[K+].[O-]C(=O)C1=C(Cl)C(Cl)=C(Cl)C(Cl)=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 AZJPTIGZZTZIDR-UHFFFAOYSA-L 0.000 description 1
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Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、具材入りの食品用トッピング剤、トッピング剤素材の分離抑制及び被添加食品の食感改善方法に関する。 The present invention relates to a topping agent for food containing ingredients, a method for suppressing the separation of a topping agent material, and a texture improving method for a food to be added.
従来、粒度の異なる複数種類の乾燥素材の混合物である乾燥粉末食品の一種として、例えば食品用トッピング剤がよく知られている。この種の食品では、比較的粒度の大きい素材である乾燥具材が浮き、比較的粒度の小さい素材である粉末が沈み込む現象（即ち、乾燥具材とその他粉末とが分離する現象：「素材分離現象」）が生じやすい。従って、製造時に製品を容器内に均一に充填することが難しく、また、使用時に製品を均一に分配することも難しいという欠点があった。 BACKGROUND ART Conventionally, for example, a food topping agent is well known as a kind of dry powder food which is a mixture of a plurality of types of dry ingredients having different particle sizes. In this type of food, the phenomenon that the drying ingredient, which is a material with a relatively large grain size, floats and the powder, which is a material with a relatively small grain size, sinks (that is, the phenomenon that the drying ingredient and other powders are separated: Separation phenomenon ”) is likely to occur. Therefore, it is difficult to uniformly fill the container with the product during manufacturing, and it is also difficult to uniformly distribute the product during use.
より具体的にいうと、製造時においては、製品を容器内に充填する際に乾燥具材と調味粉末を含むその他粉末とが均一に混ざり合わず、製品ごとに素材の混合比がばらつきやすい。このため、製品の品質安定性を損なうという問題が生じる場合があった。また、製品を食材に対して使用する際においては、乾燥具材と調味粉末を含むその他粉末との不均一性に起因して、食材に乾燥具材ばかり、あるいは調味粉末ばかりが加えられたりすることが生じる。よって、味が不均一になりやすく、同一食材でも風味が不揃いになるという問題が生じる場合があった。 More specifically, at the time of manufacturing, when the product is filled in the container, the drying ingredient and the other powder including the seasoning powder are not uniformly mixed with each other, and the mixing ratio of the raw materials easily varies from product to product. Therefore, there may be a problem that the quality stability of the product is impaired. Further, when the product is used for foodstuffs, due to the non-uniformity between the drying ingredients and other powders containing seasoning powders, only the drying ingredients or seasoning powders may be added to the foodstuffs. Happens. Therefore, there is a problem that the tastes are likely to be non-uniform and the flavors of the same food material are not uniform.
そこで、乾燥具材と調味粉末との分離を抑制する技術として、調味粉末を顆粒化することが従来提案されてきた。即ち、顆粒化された調味粉末を用いることによって、混合物全体の流動性が高くなり、乾燥具材と顆粒とが分離せず一緒に流れ出しやすくなる。その結果、乾燥具材と調味粉末との均一性を高めることができるとされてきた。しかしながら、このような従来技術の場合、素材分離抑制効果が十分に得られないという問題があった。それに加え、調味粉末の顆粒化にコストがかかるあまり、製品に添加できる乾燥具材の量や種類が限定されるという問題もあった。 Therefore, as a technique for suppressing the separation of the drying ingredient and the seasoning powder, it has been conventionally proposed to granulate the seasoning powder. That is, by using the granulated seasoning powder, the fluidity of the entire mixture becomes high, and the drying ingredient and the granules do not separate but easily flow out together. As a result, it has been said that the uniformity of the drying ingredient and the seasoning powder can be improved. However, in the case of such a conventional technique, there is a problem that the material separation suppressing effect cannot be sufficiently obtained. In addition, there is a problem that the amount and type of the drying ingredient that can be added to the product are limited because the cost of granulating the seasoning powder is too high.
また、調味粉末の顆粒化に際して、顆粒形成が困難な粉末素材（例えば、もち米粉やわさび香料など）が使用できず粉末素材の選択に制約を受けるという問題があった。このほか、顆粒形成時に熱負荷がかかって風味力価が落ちるという問題（例えば、香料など）や、顆粒化してしまうと粉末素材特有の食感や風味を活かせなくなるという問題（例えば、粗塩の塩味など）があった。 In addition, when granulating the seasoning powder, there is a problem that powder materials that are difficult to form into granules (for example, glutinous rice powder and wasabi flavor) cannot be used, and the selection of powder materials is restricted. In addition, there is a problem that the flavor value decreases due to heat load during granule formation (for example, flavors), and the problem that the texture and flavor peculiar to powder materials cannot be utilized if granulated (for example, salty salty taste of crude salt). Etc.)
ゆえに、従来の食品用トッピング剤は、コスト性の観点から、風味の特徴となる乾燥具材の量を少なくせざるを得ず、インパクトの欠けた商品となっていた。また、乾燥具材の種類が限られてしまい、消費者が求めるバリエーションに対する要求を満たすことができなかった。さらに、従来の食品用トッピング剤は、顆粒化の面から考えると、調味原料の風味の質において必ずしも満足できる品質が達成できているとは言えず、消費者が求める本物志向の要求を満たすことができなかった。 Therefore, from the viewpoint of cost, the conventional food topping agents have been forced to reduce the amount of the drying ingredient material which is the characteristic of the flavor, and have become products with no impact. In addition, the types of drying ingredients have been limited, and it has not been possible to satisfy the demands for variations demanded by consumers. Furthermore, from the viewpoint of granulation, conventional food topping agents cannot be said to have achieved satisfactory qualities of flavor of seasoning raw materials, and must satisfy genuine demands of consumers. I couldn't.
さらに、具材入りの固形状食品用トッピング剤としては、凍結乾燥法によって具材とその他素材とを乾燥し固形化したものが従来から知られているが、凍結乾燥法には、食品素材の香りの消失、製造コスト高といった欠点があり、食品の種類や用途によっては使用が制限されてしまう場合が多かった。 Further, as a solid food topping agent containing ingredients, those in which ingredients and other materials are dried and solidified by a freeze-drying method have been conventionally known. There are drawbacks such as the disappearance of fragrance and high manufacturing costs, and their use is often restricted depending on the type and use of food.
また、飲食品の調味ブレンド工程において、乾燥具材や調味粉末などの様々な素材を投入する場合、添加する素材の種類によっては、各素材を一定量添加するために素材別に多種のノズルや装置を使い分ける煩雑な工程が必要であるという課題があった。 In addition, in the seasoning blending process of food and drink, when various materials such as drying ingredients and seasoning powder are added, various nozzles and devices are added depending on the type of material to add a certain amount of each material. However, there is a problem that a complicated process for properly using each is required.
そして、上記の課題に鑑みてなされた技術が従来いくつか提案されている（例えば、特許文献１〜４を参照）。即ち、特許文献１である特開２０１４−１２８２３７号公報には、乾燥具材を核にしてそれに粉末油脂を付着させることで、乾燥具材と調味粉末との分散性を改善する技術が開示されている。特許文献２である特開２０１３−８５４８７号公報には、アルファ化デンプンに可食粉末を強固に結着させた後、これを乾燥具材の表面に結着させる技術が開示されている。特許文献３である特許第５６８９５５１号公報には、デンプンとデキストリンとを造粒した後、他の未造粒の原料として各種風味原料を混合して再造粒する技術が開示されている。特許文献４である特開２０１５−１０４３６７号公報には、多孔質粒状粉末に調味粉末を付着させた粉末付着粒状物を含む乾燥調味料に関する技術が開示されている。 Then, some techniques have been conventionally proposed in view of the above problems (for example, refer to Patent Documents 1 to 4). That is, Japanese Patent Application Laid-Open No. 2014-128237, which is Patent Document 1, discloses a technique for improving the dispersibility of a drying ingredient and seasoning powder by attaching a powdered fat and oil to the drying ingredient as a core. ing. Japanese Patent Application Laid-Open No. 2013-85487, which is Patent Document 2, discloses a technique in which edible powder is firmly bound to pregelatinized starch and then this is bound to the surface of a drying ingredient. Japanese Patent No. 5689551, which is Patent Document 3, discloses a technique of granulating starch and dextrin, and then re-granulating by mixing various flavor raw materials as other ungranulated raw materials. Japanese Unexamined Patent Application Publication No. 2015-104367, which is Patent Document 4, discloses a technique relating to a dry seasoning containing a powder-adhered granular material obtained by adhering a seasoning powder to a porous granular powder.
ところが、特許文献１の技術は、加熱溶融した固形油脂と、乾燥具材及び調味粉末とを混合攪拌後、固形油脂を冷却固化させ、さらに粉砕して乾燥食材を得るという、素材粉末の顆粒化と変わらない程度の工程の煩雑さとコストを要する。従って、具材と粉末との分離を抑えるという課題の解決には至るものの、具材ばかりのトッピング剤になり、商品形態として異質なものになってしまう。また、コスト低減という課題の十分な解決には至っていない。 However, the technique of Patent Document 1 is a granulation of a raw material powder in which a solid oil and fat that has been heated and melted, a drying ingredient and seasoning powder are mixed and stirred, and then the solid oil and fat is cooled and solidified and further pulverized to obtain a dry food material. The complexity of the process and the cost are the same. Therefore, although the problem of suppressing the separation of the ingredient and the powder can be solved, it becomes a topping agent only for the ingredient, resulting in a different product form. Moreover, the problem of cost reduction has not been fully solved.
特許文献２の技術は、具材の乾燥を速やかに行わせることを目的とするものであって、乾燥具材と調味粉末を含むその他素材との分離抑制に係わる効果については何ら言及されておらず、分離に関する課題の解決には至っていない。 The technique of Patent Document 2 is intended to quickly dry the ingredients, and no mention is made of the effect of suppressing the separation of the drying ingredients from other ingredients including seasoning powder. Therefore, the issue of separation has not been solved yet.
特許文献３の技術の場合、各種風味素材は粉末であるばかりでなく、製品の最終形態も顆粒状である。このため、製造コストが高いことに加え、風味素材の香りが消失しやすいという問題があった。 In the case of the technique of Patent Document 3, the various flavor materials are not only powders, but the final form of the product is also granular. Therefore, there is a problem that the scent of the flavor material is easily lost in addition to high manufacturing cost.
特許文献４の技術の場合、外観の粉っぽさを低減し、呈味の濃淡を充分に感じさせることであって、粉末付着粒状物である乾燥具材と調味粉末を含むその他素材との分離抑制に係わる効果については何ら言及されておらず、分離に関する課題の解決には至っていない。また、多孔質粒状粉末にサイズが小さい調味粉末が付着すること自体は一般的に生じる現象であって、その付着性の制御や各素材の混合に関する工夫が認められず、これによる前記具材とその他素材の分離抑制効果を生じることも期待されないと考えられる。 In the case of the technique of Patent Document 4, it is to reduce the powdery appearance and to fully sense the shade of taste, and to obtain a drying ingredient that is powder-adhered granules and another material that contains seasoning powder. No mention is made of the effect on the suppression of separation, and the problem concerning separation has not been solved. Further, the adhesion of the seasoning powder having a small size to the porous granular powder is a phenomenon that generally occurs itself, and no device for controlling the adhesiveness or mixing of the respective materials is recognized. It is not expected that the effect of suppressing the separation of other materials is expected.
一方で、上記特許文献のいずれにおいても、それぞれの乾燥食品の被添加食品に与える食感の改善方法には何ら言及されていない。特に、調味済みの液体調味食品（例えば麺つゆなどのつけだれ）おいて、食品の喫食事に違和感を与える程度の過度な粘度、濁りや食感のざらつきを伴うことに対して食感を改善し、具材入り乾燥食品の添加による食味向上効果を奏するようにするという課題は、依然として残されていた。また、前記調味済みの液体調味食品（例えば麺つゆなどのつけだれ）おいては、既に調味がなされている。従って、前記乾燥食品の添加の主たる目的としては、喫食事に強いインパクトを与える多量の具材の付与と、液体中での安定保持が困難であった新鮮な香りの付与や色調の変化による食味向上効果の改善とを挙げることができる。 On the other hand, in any of the above patent documents, there is no mention of a method of improving the texture of each dry food to be added food. In particular, in seasoned liquid seasoned foods (such as noodle soup), the texture is improved to the extent that it causes excessive viscosity, cloudiness, or a rough texture to the extent that it makes food uncomfortable. However, the problem of achieving the taste improving effect by adding the dry food containing ingredients still remains. Further, the seasoned liquid seasoned food (for example, a sauce for noodle soup) has already been seasoned. Therefore, the main purpose of the addition of the dry food is to impart a large amount of ingredients that have a strong impact on eating, and to impart a fresh fragrance that was difficult to stably maintain in a liquid or to change the taste by changing the color tone. It can be mentioned that the improvement effect is improved.
本発明は上記の課題に鑑みてなされたものであり、その目的は、複雑な前処理操作を行わなくても、粒度の異なる乾燥具材と、香料粉末や着色料粉末とが分離しにくく、コスト性や風味にも優れた具材入りの食品用トッピング剤を提供することにある。また、本発明の別の目的は、粒度の異なる乾燥具材と、香料粉末や着色料粉末との分離を効果的に抑制でき、被添加食品における食感を効果的に改善できる方法を提供することにある。 The present invention has been made in view of the above-mentioned problems, and the object thereof is to separate the drying ingredient materials having different particle sizes and the perfume powder or the colorant powder without the need for performing a complicated pretreatment operation, and An object of the present invention is to provide a food-use topping agent that is excellent in cost and flavor. Further, another object of the present invention is to provide a method capable of effectively suppressing the separation between the drying ingredient materials having different particle sizes and the flavor powder or the colorant powder, and effectively improving the texture in the food to be added. Especially.
本発明者らは、上記の事情に鑑みて鋭意研究を行った結果、乾燥具材と、香料粉末や着色料粉末とを含有するものに対し、特定のかさ比重を有する多糖類粉末と、前記多糖類粉末を凝集させる特性を有する粉末状及び／または粒子状の凝集用可食粉粒とを含有させることにより、乾燥具材と、香料粉末や着色料粉末とが著しく分離しにくくなることを新規に知見した。そして、乾燥具材と、香料粉末や着色料粉末とを含む食品用のトッピング剤の製造において、前記多糖類粉末と前記粒子状の凝集用可食粉粒とにより構成される素材分離抑制剤を含有させることにより、コスト高の原因となる素材の複雑な前処理操作を行わなくても、乾燥具材と、香料粉末や着色料粉末との分離が著しく抑制され、コスト性や風味に優れた食品用トッピング剤を提供できることを新規に知見した。さらに、液体調味食品（例えば麺つゆなどのつけだれ）において、前記素材分離抑制剤を構成する多糖類粉末として、特定のかさ比重有する多糖類粉末と水溶性非増粘多糖類粉末とを主成分として含有させることにより、被添加液体調味食品に過度な粘度、濁り、ざらついた食感を付与することなく食感を改善でき、食味向上効果を奏することができる具材入り食品用トッピング剤を提供できることを新規に知見した。そして、本発明者らは上記の知見に基づいてさらに鋭意研究を進めることにより、最終的に下記の発明を完成させるに至ったのである。 The present inventors, as a result of intensive research in view of the above circumstances, a drying ingredient material, a perfume powder and a colorant powder containing, a polysaccharide powder having a specific bulk specific gravity, and By containing the powdery and / or particulate edible powder for agglomeration having the property of agglomerating the polysaccharide powder, it becomes significantly difficult to separate the drying ingredient and the flavor powder or the colorant powder. Newly discovered. Then, in the production of a topping agent for food containing a drying ingredient and a flavor powder or a colorant powder, a material separation inhibitor composed of the polysaccharide powder and the particulate edible powder for aggregation. By including it, the separation of the drying ingredient material from the fragrance powder or the colorant powder is remarkably suppressed without performing a complicated pretreatment operation of the material causing the high cost, and the cost performance and the flavor are excellent. It was newly discovered that a topping agent for food can be provided. Furthermore, in a liquid seasoning food (for example, a sauce of noodle soup), as a polysaccharide powder constituting the material separation inhibitor, a polysaccharide powder having a specific bulk specific gravity and a water-soluble non-thickening polysaccharide powder are main components. As a topping agent for foodstuffs containing ingredients that can improve the texture without imparting an excessive viscosity, cloudiness, or a rough texture to the liquid seasoned food to be added, and can exert a taste improving effect. We have newly discovered what we can do. Then, the present inventors finally conducted the following research based on the above findings, and finally reached the following invention.
上記の課題を解決するための手段［１］〜［８］を以下に列挙する。 Means [1] to [ 8 ] for solving the above problems will be listed below.
［１］乾燥具材と、香料粉末及び／または着色料粉末とを含有する食品用トッピング剤であって、かさ比重が０．３７ｇ／ｃｍ３以下である多糖類粉末と、前記多糖類粉末を凝集させる特性を有する粉末状及び／または粒子状の凝集用可食粉粒とにより構成された素材分離抑制剤が含有され、前記多糖類粉末と前記凝集用可食粉粒との質量混合比が２０：８０〜８０：２０の範囲であり、前記乾燥具材と、前記素材分離抑制剤並びに前記香料粉末及び／又は着色料粉末との質量混合比が５：９５〜８０：２０の範囲であり、前記素材分離抑制剤を構成する前記多糖類粉末が、かさ比重が０．２０ｇ／ｃｍ ３ 以上０．３７ｇ／ｃｍ ３ 以下であるデンプン類多糖類粉末と、前記デンプン類多糖類粉末よりもかさ比重が小さい水溶性非増粘多糖類粉末とを質量比で６０：４０〜１０：９０の範囲で含むものであることを特徴とする具材入りの食品用トッピング剤。
［２］前記トッピング剤において前記乾燥具材を除いた素材は、水分を５質量％に調整したときのかさ比重が、０．５０ｇ／ｃｍ３以下であることを特徴とする手段１に記載の具材入りの食品用トッピング剤。
［３］前記水溶性非増粘多糖類粉末が、かさ比重が０．２０ｇ／ｃｍ３未満である多孔性デンプン及び／または水溶性食物繊維の粉末であることを特徴とする手段１または２に記載の具材入りの食品用トッピング剤。
［４］前記凝集用可食粉粒は、６質量％以上１０質量％以下の水分を含むことを特徴とする手段１乃至３のいずれか１項に記載の具材入りの食品用トッピング剤。
［５］前記素材分離抑制剤は、前記乾燥具材よりも小さく、かつ、前記香料粉末及び／または着色料粉末の大きさかそれよりも大きいことを特徴とする請求項１乃至４のいずれか１項に記載の具材入りの食品用トッピング剤。
［６］前記乾燥具材は１ｍｍメッシュオンかつ１０ｍｍメッシュパスであり、前記凝集用可食粉粒は１ｍｍメッシュオンかつ３ｍｍメッシュパスであり、前記多糖類粉末は１ｍｍメッシュパスであることを特徴とする手段１乃至５のいずれか１項に記載の具材入りの食品用トッピング剤。
［７］前記トッピング剤は、つけだれ用であることを特徴とする手段１乃至６のいずれか１項に記載の具材入りの食品用トッピング剤。
［８］乾燥具材と、香料粉末及び／または着色料粉末とを含有する食品用トッピング剤に、かさ比重が０．３７ｇ／ｃｍ３以下である多糖類粉末と、水溶性非増粘多糖類粉末と、前記多糖類粉末を凝集させる特性を有する粉末状及び／または粒子状の凝集用可食粉粒とにより構成された素材分離抑制剤を添加するとともに、前記多糖類粉末と前記凝集用可食粉粒との質量混合比を２０：８０〜８０：２０の範囲とし、前記乾燥具材と、前記素材分離抑制剤並びに前記香料粉末及び／又は着色料粉末との質量混合比を５：９５〜８０：２０の範囲とし、前記素材分離抑制剤を構成する前記多糖類粉末を、かさ比重が０．２０ｇ／ｃｍ ３ 以上０．３７ｇ／ｃｍ ３ 以下であるデンプン類多糖類粉末と、前記デンプン類多糖類粉末よりもかさ比重が小さい水溶性非増粘多糖類粉末とを質量比で６０：４０〜１０：９０の範囲で含むものとすることにより、トッピング剤素材の分離を抑制し、かつ被添加食品に対する過度な粘度、濁り及びざらついた食感の付与を抑制して食感を改善する方法。
[1] A topping agent for foods containing a drying ingredient and a flavoring powder and / or a coloring agent powder, and a polysaccharide powder having a bulk specific gravity of 0.37 g / cm 3 or less, and the polysaccharide powder. A mass separation ratio of the polysaccharide powder and the edible powder particles for aggregation containing a material separation inhibitor composed of powdery and / or particulate edible powder particles for aggregation having the property of aggregating Is in the range of 20:80 to 80:20, and the mass mixing ratio of the drying ingredient material to the material separation inhibitor and the flavor powder and / or colorant powder is in the range of 5:95 to 80:20. And the starch powder that constitutes the material separation inhibitor has a bulk specific gravity of 0.20 g / cm 3 or more and 0.37 g / cm 3 or less, and more than the starch polysaccharide powder. Water-soluble non-thickening polysaccharide with low bulk density A topping agent for food containing ingredients , which comprises powder in a mass ratio of 60:40 to 10:90 .
[2] Material excluding the dry ingredient in the topping agent has a bulk density when adjusting the water content of 5% by weight, according to the means 1, characterized in that at 0.50 g / cm 3 or less Topping agent for food with ingredients.
[ 3 ] The means 1 or 2 characterized in that the water-soluble non-thickening polysaccharide powder is a powder of porous starch and / or water-soluble dietary fiber having a bulk specific gravity of less than 0.20 g / cm 3. Food topping agent containing the described ingredients.
[ 4 ] The food topping agent containing ingredients according to any one of means 1 to 3 , wherein the edible powder particles for agglomeration contain 6% by mass or more and 10% by mass or less of water.
[5] the material separation inhibitor, the dry ingredient smaller than, and the perfume powder and / or coloring to any one of claims 1 to 4 powder size or it greater than, characterized A food topping agent containing the ingredients according to the item.
[ 6 ] The drying ingredient is 1 mm mesh on and 10 mm mesh pass, the edible powder particles for agglomeration are 1 mm mesh on and 3 mm mesh pass, and the polysaccharide powder is 1 mm mesh pass. 6. A food topping agent containing the ingredient according to any one of means 1 to 5 .
[7] The topping agent for food containing the ingredients according to any one of means 1 to 6 , wherein the topping agent is for dripping.
[ 8 ] A topping agent for foods containing a drying ingredient and a flavoring powder and / or a coloring agent powder, a polysaccharide powder having a bulk specific gravity of 0.37 g / cm 3 or less, and a water-soluble non-thickening agent. A saccharide powder and a material separation inhibitor composed of powdery and / or particulate edible powder particles for aggregation having the property of aggregating the polysaccharide powder are added , and the polysaccharide powder and the aggregating agent are added . The mass mixing ratio with the edible powder granules is in the range of 20:80 to 80:20, and the mass mixing ratio of the drying ingredient material with the material separation inhibitor and the flavor powder and / or colorant powder is 5 :. The range of 95 to 80:20, and the polysaccharide powder that constitutes the material separation inhibitor is a starch polysaccharide powder having a bulk specific gravity of 0.20 g / cm 3 or more and 0.37 g / cm 3 or less, and Bulk specific gravity more than starch polysaccharide powder Small water-soluble, non-thickening polysaccharide powder and at a mass ratio of 60: 40 to 10: By intended to include a range of 90 to suppress the separation of the topping agent material, and excessive viscosity with respect to the addition of food, turbidity and rough A method for improving texture by suppressing the addition of the texture .
以上詳述したように、請求項１〜７に記載の発明によると、複雑な前処理操作を行わなくても、粒度の異なる乾燥具材と、香料粉末や着色料粉末とが分離しにくく、コスト性や風味にも優れた具材入りの食品用トッピング剤を提供することができる。特に本発明によると、被添加液体調味食品に過度な粘度、濁りや食感のざらつきを付与することなく食感を改善でき、もって食味を向上することができる具材入り食品用トッピング剤を提供することができる。また、請求項８に記載の発明によると、粒度の異なる乾燥具材と、香料粉末や着色料粉末との分離を効果的に抑制でき、被添加食品における食感を効果的に改善できる方法を提供することができる。 As described above in detail, according to the invention described in claims 1 to 7 , it is difficult to separate the drying ingredient materials having different particle sizes from the fragrance powder or the colorant powder without performing a complicated pretreatment operation, It is possible to provide a food-use topping agent that is excellent in cost and flavor. According to the present invention, especially, excessive viscosity to be added liquid seasonings, can improve texture without imparting a roughness of turbidity and texture, the ingredients containing food topping agent which can improve the eating quality with Can be provided. Further, according to the invention of claim 8, there is provided a method capable of effectively suppressing the separation of the drying ingredient materials having different particle sizes from the flavor powder and the colorant powder, and effectively improving the texture of the food to be added. Can be provided.
以下、本発明の具材入りの食品用トッピング剤、及びそれにおける素材の分離抑制方法、及び被添加食品に対する過度な粘度、濁り、ざらついた食感の付与を抑制して食感を効果的に改善し、さらには、新鮮な香りを付与し、色調を変化させることにより食味向上効果を改善する方法について詳細に説明する。 Hereinafter, topping agent for food containing ingredients of the present invention, and a method for suppressing the separation of the material in it, and excessive viscosity for the food to be added, cloudiness, effectively suppressing the texture imparting a rough texture A method of improving the taste and improving the taste improving effect by imparting a fresh scent and changing the color tone will be described in detail.
本発明における「具材入りの食品用トッピング剤」とは、食材にふりかけたり、ふりかけた後に食材に混ぜ込んだり、ふりかけた後に液体に分散・溶解させたりして、食材に対して、具材の見た目や風味、調味料の風味を与えて、食材の嗜好性を高めたり、食品に味付けをすることを目的とする食品素材を総称する概念である。 The "topping agent for food containing ingredients" in the present invention means sprinkling on foodstuffs, mixing with foodstuffs after sprinkling, or dispersing / dissolving in a liquid after sprinkling, to prepare ingredients for foodstuffs. Is a general term for food materials whose purpose is to give the appearance, flavor, and flavor of seasonings to enhance the palatability of food materials and to season foods.
本発明の食品用トッピング剤は、乾燥具材と、香料粉末及び／または着色料粉末とを含有するとともに、特定のかさ比重を有する多糖類粉末と水溶性非増粘多糖類粉末と、前記多糖類粉末を凝集させる特性を有する粉末状及び／または粒子状の凝集用可食粉粒とにより構成された素材分離抑制剤を含有している。 The food topping agent of the present invention contains a drying ingredient material, a flavor powder and / or a colorant powder, and a polysaccharide powder having a specific bulk specific gravity and a water-soluble non-thickening polysaccharide powder, It contains a material separation inhibitor composed of powdery and / or particulate edible powder particles for aggregation having a property of aggregating saccharide powder.
素材分離抑制剤を構成する多糖類粉末は、ある程度分子量の大きい（少なくとも１０００以上の）多糖類の粉末のことを指し、具体的にはデンプン類を主成分として含有したものである。 The polysaccharide powder that constitutes the material separation inhibitor refers to a polysaccharide powder having a relatively large molecular weight (at least 1000 or more), and specifically contains starch as a main component.
前記多糖類粉末を構成する主原料としては、デンプン、デンプン含有物、加工デンプン及びこれらの混合物などが使用可能である。具体的には、「デンプン」を含む穀類の粉砕物、穀類から製造された「デンプン」が使用可能であるほか、これを物理的または化学的に加工した「加工デンプン」が使用可能である。 As the main raw material constituting the polysaccharide powder, starch, starch-containing material, modified starch and a mixture thereof can be used. Specifically, a crushed product of a grain containing "starch", a "starch" produced from a grain can be used, and a "modified starch" obtained by physically or chemically processing this can be used.
さらに具体的にいうと、「デンプン含有物」の例としては、もち米粉、おから粉末などを挙げることができる。「デンプン」の例としては、馬鈴薯デンプン、コーンスターチなどを挙げることができる。「加工デンプン」の例としては、アセチル化アジピン酸架橋デンプン、酢酸デンプン、ヒドロキシプロピルデンプンなどを挙げることができる。それらの混合物としては、例えば「デンプン」と「加工デンプン」との混合物が好適であり、具体的にはもち米粉デンプンとヒドロキシプロピルデンプンとの混合物がより好適なものとして挙げられる。その理由は、他の種類のデンプン類に比べてかさ高い多糖類粉末となりやすいからである。 More specifically, examples of the "starch-containing material" include glutinous rice flour and okara powder. Examples of “starch” include potato starch, corn starch and the like. Examples of “modified starch” include acetylated adipic acid crosslinked starch, starch acetate, hydroxypropyl starch and the like. As the mixture thereof, for example, a mixture of “starch” and “modified starch” is preferable, and specifically, a mixture of glutinous rice flour starch and hydroxypropyl starch is more preferable. The reason is that it is more likely to be a bulky polysaccharide powder than other types of starches.
この場合、もち米粉デンプンとヒドロキシプロピルデンプンとの混合物における両者の質量比は任意に設定されるが、もち米粉デンプンよりヒドロキシプロピルデンプンのほうが質量比で少ないほうが好適である。より具体的には、もち米粉デンプンとヒドロキシプロピルデンプンを質量比で９５：５〜５５：４５で混合したもの、特には９０：１０〜７０：３０で混合したものの使用がより好適である。 In this case, the mass ratio of the glutinous rice starch and the hydroxypropyl starch in the mixture is arbitrarily set, but it is preferable that the hydroxypropyl starch is smaller in mass ratio than the glutinous rice starch. More specifically, it is more preferable to use a mixture of glutinous rice starch and hydroxypropyl starch in a mass ratio of 95: 5 to 55:45, particularly 90:10 to 70:30.
多糖類粉末は比較的かさ高いものであって、そのかさ比重は０．４０ｇ／ｃｍ３以下である必要がある。かさ比重が０．４０ｇ／ｃｍ３よりも大きいと、乾燥具材との混合物中における分散性が悪くなり、混合物の上部に乾燥具材が浮いてしまうからである。多糖類粉末のかさ比重の下限値は特に限定されないが、かさ比重が０．１０ｇ／ｃｍ３よりも小さいものを使用しようとしても、原料の選択肢の幅が狭くなり、結果的に高コスト化にもつながりやすくなる。上記の事情を考慮すると、かさ比重の範囲は、０．１０ｇ／ｃｍ３以上０．３５ｇ／ｃｍ３以下であることがより好ましく、０．１５ｇ／ｃｍ３以上０．３０ｇ／ｃｍ３以下であることがさらに好ましい。 The polysaccharide powder is relatively bulky and its bulk specific gravity needs to be 0.40 g / cm 3 or less. When the bulk specific gravity is larger than 0.40 g / cm 3 , the dispersibility in the mixture with the drying ingredient deteriorates, and the drying ingredient floats on the upper part of the mixture. The lower limit of the bulk specific gravity of the polysaccharide powder is not particularly limited, but if a bulk specific gravity of less than 0.10 g / cm 3 is used, the range of raw material options is narrowed, resulting in higher costs. Also becomes easier to connect. Considering the above circumstances, the range of the bulk specific gravity is more preferably 0.10 g / cm 3 or more and 0.35 g / cm 3 or less, and is 0.15 g / cm 3 or more and 0.30 g / cm 3 or less. Is more preferable.
また、前記素材分離抑制剤を構成するデンプン類を主原料とするかさ比重が０．２０ｇ／ｃｍ３以上、０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末に混合される水溶性非増粘多糖類粉末としては、穀類、種実類、根菜類、草本類、海藻類、甲殻類、菌類から抽出される可溶性多糖類やこれを低粘度に加工したものや、水不溶性多糖類を水溶性かつ低粘度に加工したものなどを挙げることができる。 In addition, a water-soluble non-increased mixture that is mixed with a polysaccharide powder having a bulk specific gravity of 0.20 g / cm 3 or more and 0.40 g / cm 3 or less, which is mainly composed of starch that constitutes the material separation inhibitor, is mixed. As the viscous polysaccharide powder, soluble polysaccharides extracted from cereals, seeds, root vegetables, herbs, seaweeds, crustaceans, fungi, processed into low viscosity, and water-insoluble polysaccharides are water-soluble. In addition, those processed to have low viscosity can be mentioned.
「水溶性多糖類やこれを低粘度に加工したもの」の例としては、大豆食物繊維やグア豆食物繊維、タマリンドシードガム、サイリウム豆食物繊維、アカシア食物繊維、小麦やとうもろこし由来の難消化性デキストリン、ポリデキストロース、イヌリン、グルコマンナン、βグルカン、カラギーナン製剤などが挙げられる。また、「水不溶性多糖類を水溶性かつ低粘度に加工したもの」の例としては、ヒドロキシプロピルセルロース、発酵セルロース、アガロオリゴ糖、水溶性アルギン酸、水溶性キトサンなどが挙げられる。さらに、「デンプン及び食物繊維含有物」として乾燥おから粉末が挙げられる。 Examples of "water-soluble polysaccharides and those processed into low viscosity" are soybean dietary fiber, guar dietary fiber, tamarind seed gum, psyllium bean dietary fiber, acacia dietary fiber, wheat and corn-derived indigestibility Examples include dextrin, polydextrose, inulin, glucomannan, β-glucan, carrageenan preparation and the like. Examples of “water-insoluble polysaccharide processed into water-soluble and low viscosity” include hydroxypropyl cellulose, fermented cellulose, agarooligosaccharide, water-soluble alginic acid, water-soluble chitosan and the like. Further, "starch and dietary fiber inclusions" include dry okara powder.
前記素材分離抑制剤を構成するかさ比重が０．２０ｇ／ｃｍ３以上、０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末に、前記水溶性非増粘多糖類粉末を混合するのは、以下の理由による。即ち、前記素材分離構成するデンプン類を主体とする多糖類粉末だけの場合に比べて、これらを水溶液に添加した場合、粘度が高くなりすぎず、かつ可溶性を有するため、粘度による食感の違和感、濁り、食感のざらつきが生じ難いからである。 Mixing the water-soluble non-thickening polysaccharide powder with the polysaccharide powder having a bulk specific gravity of 0.20 g / cm 3 or more and 0.40 g / cm 3 or less constituting the material separation inhibitor is The reason is as follows. That is, compared with the case of only the polysaccharide powder mainly composed of the starches constituting the above material separation, when these are added to the aqueous solution, the viscosity does not become too high, and since they are soluble, the texture feels uncomfortable due to the viscosity. This is because it is difficult for turbidity and texture to occur.
このように前記素材分離抑制剤を構成する多糖類に、上述した水溶性非増粘多糖類粉末を混合することで、例えば麺つゆなどのつけだれのような液体調味食品用において、素材分離抑制効果を阻害せず、かつ食品の喫食事に違和感を覚える程度の過度な粘度、濁り、ざらついた食感を伴わず食感を改善し、具材入り乾燥食品の添加による食味向上効果を改善するに際して好適だからである。 Thus, by mixing the above-mentioned water-soluble non-thickening polysaccharide powder to the polysaccharides constituting the material separation inhibitor, for liquid seasoning foods such as noodle soups and sauces, for example, material separation suppression Improves the texture without excessive viscosity, turbidity, or rough texture that does not interfere with the effect and makes the food feel uncomfortable, and improves the taste-enhancing effect by adding the dry food with ingredients. This is because it is suitable for this.
この場合、前記素材分離抑制剤を構成する多糖類粉末中における、水溶性非増粘多糖類粉末の質量比は任意に設定されるが、前記素材分離抑制剤の効果を阻害せず、過度な粘度、濁り、ざらついた食感を伴わない割合が好適である。より具体的には、前記素材分離抑制剤を構成する多糖類粉末のかさ比重が０．２０ｇ／ｃｍ３以上、０．４０ｇ／ｃｍ３以下の多糖類粉末と水溶性非増粘多糖類粉末の質量混合比（％）が６０：４０〜１０：９０の範囲であることが好ましく、５０：５０〜３０：７０の範囲であることがより好ましい。 In this case, in the polysaccharide powder constituting the material separation inhibitor, the mass ratio of the water-soluble non-thickening polysaccharide powder is set arbitrarily, but does not inhibit the effect of the material separation inhibitor, excessive. A ratio that does not cause viscosity, turbidity, or rough texture is suitable. More specifically, the polysaccharide powder constituting the material separation inhibitor has a bulk specific gravity of 0.20 g / cm 3 or more and 0.40 g / cm 3 or less and a water-soluble non-thickening polysaccharide powder. The mass mixing ratio (%) is preferably in the range of 60:40 to 10:90, more preferably in the range of 50:50 to 30:70.
なお、前記素材分離抑制剤を構成する多糖類粉末のかさ比重が０．２０ｇ／ｃｍ３未満である多孔性デンプン及び／または水溶性食物繊維の粉末のみによっても、素材分離抑制効果を伴いつつ、被添加食品に過度な粘度、濁りや食感のざらつきを伴わず食感を改善し、食品の喫食事に違和感を覚えることなく、食味向上効果が奏される食品用トッピング剤を得ることができる。この理由としては、これら素材が著しくかさ高く、素材分離抑制効果が大きく、かつ優れた水溶性を有するからである。 In addition, even if only the powder of porous starch and / or water-soluble dietary fiber having a bulk specific gravity of less than 0.20 g / cm 3 of the polysaccharide powder that constitutes the material separation inhibitor has a material separation inhibitory effect, It is possible to obtain a food topping agent that has an effect of improving the taste without adding excessive viscosity, cloudiness or roughness of the texture to the food to be added, without feeling uncomfortable in eating the food. . The reason for this is that these materials are extremely bulky, have a large effect of suppressing material separation, and have excellent water solubility.
素材分離抑制剤を構成する凝集用可食粉粒は、特定のかさ比重を有する多糖類粉末を凝集させる特性を有するものであって、その原料としては、油脂及び／または６質量％以上１０質量％以下の水分を含む可食粉粒を使用することができる。ちなみに、本発明の凝集用可食粉粒は、含有している油脂及び／または少量の水分によって、自身の表面に複数の多糖類粉末を付着させることで、多糖類粉末を凝集させることができる。 The edible powder particles for aggregation that constitute the material separation inhibitor have the property of aggregating the polysaccharide powder having a specific bulk specific gravity, and the raw material thereof is oil and / or fat and / or 6% by mass or more and 10% by mass or more. Edible powder grains containing less than or equal to 5% water can be used. By the way, the edible powder particles for agglomeration of the present invention can agglomerate the polysaccharide powder by adhering a plurality of polysaccharide powders to its surface by the contained oil and / or a small amount of water. .
天然に油脂を含有する原料としては、例えば、すりごま、チキンパウダー、チキンエキスパウダー、粉末油脂、卵粉末などが使用可能である。人為的に油脂を含浸させた原料としては、例えば、パーム油を含浸させた後に乾燥して粉砕した「味付け枝豆パウダー」や油脂を含有させた「油脂吸着デキストリン」などが使用可能である。これらから選択される２種以上のものを併用することも可能である。 As the raw material containing oil and fat naturally, ground sesame, chicken powder, chicken extract powder, powdered oil and fat, egg powder and the like can be used. As the raw material artificially impregnated with fats and oils, for example, "seasoned soybean powder powder" which is impregnated with palm oil and then dried and pulverized, and "oil and fat adsorption dextrin" containing fats and oils can be used. It is also possible to use two or more kinds selected from these together.
６質量％以上１０質量％以下の水分を天然に含有する原料としては、例えば、粗塩、黒糖、粉末醤油などが使用可能である。人為的に上記分量の水分を含有させた原料としては、特定の増粘剤や結着剤などが使用可能である。具体的には、事前に十分量の加水をして溶解させた次の成分をバットに薄く広げ、４０℃で乾燥させ、上記の水分含量まで乾燥させたものを粉砕した、増粘剤であるカラギーナンやデキストリン、結着剤であるポリリン酸ナトリウムなどが使用可能である。これらのうち２種以上のものを併用することも可能である。 As the raw material naturally containing 6% by mass or more and 10% by mass or less of water, for example, crude salt, brown sugar, powdered soy sauce, etc. can be used. As the raw material artificially containing the above-mentioned amount of water, a specific thickener or binder can be used. Specifically, it is a thickener obtained by spreading the following components, which have been dissolved by adding a sufficient amount of water in advance, thinly on a vat, drying at 40 ° C., and pulverizing the components dried to the above water content. Carrageenan, dextrin, and a binder such as sodium polyphosphate can be used. It is also possible to use two or more of these together.
なお、上記油脂を含有する凝集用可食粉粒と、上記少量の水分を含む凝集用可食粉粒とは単用してもよいが、併用することも可能である。一例としては、すりごまと粗塩とを混合したものなどが使用可能である。 The edible powder particles for aggregating containing the oil and fat and the edible powder particles for aggregating containing a small amount of water may be used singly or in combination. As an example, a mixture of ground sesame and crude salt can be used.
多糖類粉末と凝集用可食粉粒との混合比は限定されず任意に設定することができるが、例えば、質量比で２０：８０〜８０：２０の範囲であることが好ましく、３０：７０〜８０：２０の範囲であることがさらに好ましい。混合比が上記範囲を逸脱すると、乾燥具材との混合物中における分散性が悪くなり、混合物の上部に多糖類粉末が浮いてしまいやすくなるからである。 The mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is not limited and can be set arbitrarily. For example, the mass ratio is preferably in the range of 20:80 to 80:20, and 30:70. More preferably, it is in the range of 80:20. If the mixing ratio deviates from the above range, the dispersibility in the mixture with the drying ingredient deteriorates, and the polysaccharide powder easily floats on the upper portion of the mixture.
本発明における素材分離抑制剤は、凝集用可食粉粒の表面に複数の多糖類粉末が付着して凝集した付着混合物であるが、その付着混合物のサイズは、乾燥具材よりも小さく、かつ、香料粉末及び／または着色料粉末の大きさかそれよりも大きいものであることがよい。その理由は、このようなサイズとすることで素材分離抑制効果が奏されやすくなる傾向があるからである。 The material separation inhibitor in the present invention is an adhesion mixture in which a plurality of polysaccharide powders are adhered and agglomerated on the surface of the edible powder particles for agglomeration, but the size of the adhesion mixture is smaller than the drying ingredient, and The size of the perfume powder and / or the colorant powder may be larger or larger. The reason is that such a size tends to exhibit the effect of suppressing the material separation.
食品用トッピング剤に使用される乾燥具材の種類や大きさは、本発明の効果に対して特に制約を与えるものではないが、食材へのトッピングの際の操作性や食べやすさ、及び被添加食品の種類を考慮した場合、適当なサイズがある。特に、本発明の用途とするつけだれのような液体調味食品用のトッピング剤においては、見た目のインパクトや食感付与の観点から、具材の種類や量が多いほうが望ましく、食べやすさの観点から、具体的には、１ｍｍメッシュオンかつ１０ｍｍメッシュパスであることが好ましい。 The type and size of the drying ingredient material used for the food topping agent does not particularly limit the effect of the present invention, but the operability and ease of eating when topping foodstuffs, and Considering the type of additive food, there is an appropriate size. In particular, in a topping agent for liquid seasoning foods such as sauces, which is an application of the present invention, from the viewpoint of appearance impact and texture impartation, it is desirable that the type and amount of ingredients be large, and it is easy to eat. Therefore, specifically, it is preferable that the mesh is on at 1 mm and the mesh path is at 10 mm.
食品用トッピング剤に使用される乾燥具材が１ｍｍメッシュオンかつ１０ｍｍメッシュパスであり、香料粉末及び／または着色料粉末が１ｍｍメッシュパスであるとすると、凝集用可食粉粒は１ｍｍメッシュオンかつ３ｍｍメッシュパスであることが好ましく、多糖類粉末は１ｍｍメッシュパスであることが好ましい。また、かさ比重が０．２０ｇ／ｃｍ３未満である多孔性デンプン及び／または水溶性食物繊維の粉末のサイズは前記多糖類粉末と同等であることが好ましい。具体的に言うと、１ｍｍメッシュパスであることが好ましい。即ち、多糖類粉末と凝集用可食粉粒とでサイズに大小関係を持たせたのは、相対的にサイズが大きい凝集用可食粉粒と、相対的にサイズが小さい多糖類粉末とを組み合わせることで、凝集用可食粉粒の表面に複数の多糖類粉末を凝集しやすくなり、所望とするサイズ及び形状の素材分離抑制剤が得やすくなるからである。 If the drying ingredient used for the food topping agent is 1 mm mesh on and 10 mm mesh pass, and the flavor powder and / or colorant powder is 1 mm mesh pass, the edible powder particles for agglomeration are 1 mm mesh on and It is preferably 3 mm mesh pass and the polysaccharide powder is preferably 1 mm mesh pass. Moreover, it is preferable that the size of the powder of the porous starch and / or the water-soluble dietary fiber having a bulk specific gravity of less than 0.20 g / cm 3 is equal to that of the polysaccharide powder. Specifically, a 1 mm mesh pass is preferred. That is, the size relationship between the polysaccharide powder and the edible powder particles for agglomeration has a size relationship between the edible powder particles for agglomeration having a relatively large size and the polysaccharide powder having a relatively small size. This is because by combining them, a plurality of polysaccharide powders can be easily aggregated on the surface of the edible powder particles for aggregation, and a material separation inhibitor having a desired size and shape can be easily obtained.
乾燥具材の例としては、例えば、ごま、松の実、クルミ、ナツメグなどの種実類、山椒の実、紫蘇の実、蓼の実、唐辛子、生姜スライス、粒こしょう、粒マスタード、フェンネルシード、クミンシード、コリアンダーシード、ディルシード、フェネグリークシード、ローズマリー、月桂樹の葉、乾燥ワサビ、乾燥ショウガ、乾燥ネギ、乾燥にんにくなどの香辛料類、乾燥海苔、乾燥ひじき、乾燥わかめなどの乾燥海藻類、乾燥ちりめんじゃこ、乾燥さくらえび、鰹節けずり片などの乾燥魚介類、乾燥ベーコンなどの乾燥肉類、大豆パフ類、穀物を原料とするパフ類、鶏風味植物性タンパク質などの乾燥風味具材、風味フレーク類、調味顆粒などを挙げることができる。これら乾燥具材は乾燥前後において、破砕や切断などの操作を行い、適宜サイズを調整すればよい。これら乾燥具材と、前記素材分離抑制剤及び前記香料粉末及び／または着色料粉末との質量混合比は、特に、本発明の用途とするつけだれ用のトッピング剤においては、見た目のインパクトや食感付与の観点から、具材が多いほうが望ましく、よって強い分離抑制効果を要することから前記素材分離抑制剤の量が多いほうが好ましく、５：９５〜８０：２０の範囲であることが好ましく、５：９５〜７０：３０の範囲であることがより好ましい。ここで、乾燥具材の質量混合比が上記好適範囲よりも大きいと、素材分離抑制剤の含有量が少なくなるため、十分な素材分離抑制効果が奏されにくくなるからである。逆に、乾燥具材の質量混合比が上記好適範囲よりも小さいと、風味の特徴となる乾燥具材が少なくなり、インパクトの欠けた商品となるおそれがあるからである。 Examples of drying ingredients include sesame seeds, pine nuts, walnuts, nutmeg and other seeds, peppercorns, shiso seeds, tender nuts, chili pepper, ginger slices, grain peppers, grain mustard, fennel seeds, Cumin seeds, coriander seeds, dill seeds, fenugreek seeds, rosemary, bay leaves, dried horseradish, dried ginger, dried leek, dried garlic and other spices, dried seaweed, dried hijiki, dried seaweed and other dried seaweed, dried crepe. Dried seafood such as cocoons, dried sakura shrimp, dried bonito flakes, dried meat such as dried bacon, soybean puffs, grain-based puffs, dried flavoring ingredients such as chicken flavored vegetable protein, flavor flakes, Examples thereof include seasoning granules. Before and after drying, these drying ingredients may be subjected to operations such as crushing and cutting to appropriately adjust the size. The mass mixing ratio of these drying ingredient materials to the material separation inhibitor and the flavor powder and / or colorant powder is, in particular, in the case of a topping agent for drooling, which is an application of the present invention, the impact on appearance and food. From the viewpoint of imparting a feeling, it is preferable that the amount of the ingredient is large, and therefore, the amount of the material separation inhibitor is preferably large because it requires a strong effect of inhibiting separation, and the range of 5:95 to 80:20 is preferable and 5 : 95 to 70:30 is more preferable. Here, if the mass mixing ratio of the drying ingredient material is larger than the above-mentioned preferable range, the content of the material separation inhibitor becomes small, and it becomes difficult to obtain a sufficient material separation suppressing effect. On the other hand, when the mass mixing ratio of the drying ingredient is smaller than the above-mentioned preferable range, the amount of the drying ingredient which is the characteristic of the flavor decreases, and the product may lack impact.
食品用トッピング剤に使用される香料粉末の例としては、粉末状にした調味のための各種食材を使用することができ、具体的には、液体調味料中での安定保持が難しく、新鮮な香りを要求される、梅粉末、梅干粉末、ゆず粉末、酢橘粉末、かぼす粉末、だいだい粉末などの柑橘香料や、胡椒、山椒、山葵、生姜、ニンニク、唐辛子、マスタードなどの香辛料香料、抹茶香料などが使用可能である。 As an example of the flavor powder used for the food topping agent, various foodstuffs for powdered seasoning can be used. Specifically, it is difficult to maintain stable in a liquid seasoning, and fresh. Citrus flavors such as plum powder, umeboshi powder, yuzu powder, vinegar powder, kabosu powder, and daidai powder, which are required to have a fragrance, and spices such as pepper, pepper, radish, ginger, garlic, pepper, mustard, and matcha spice. Etc. can be used.
食品用トッピング剤に使用される着色料粉末の例としては、粉末状にした着色のための各種食材を使用することができ、具体的には、カラメル色素、クチナシ色素、アントシアニン色素、アナトー色素、パプリカ色素、紅花色素、紅麹色素、ウコン色素、カロチン色素、アカキャベツ色素、ヨモギ色素、フラボノイド色素、コチニール色素、アマランス（赤色２号）、エリスロシン（赤色３号）、アルラレッドＡＣ（赤色４０号）、ニューコクシン（赤色１０２号）、フロキシン（赤色１０４号）、ローズベンガル（赤色１０５号）、アシッドレッド（赤色１０６号）、タートラジン（黄色４号）、サンセットイエローＦＣＦ（黄色５号）、ファストグリーンＦＣＦ（緑色３号）、ブリリアントブルーＦＣＦ（青色１号）、インジゴカルミン（青色２号）、レッドビート色素などの着色料などが使用可能である。 As an example of the colorant powder used for food topping agents, various foodstuffs for coloring in powder form can be used, and specifically, caramel dyes, gardenia dyes, anthocyanin dyes, anato dyes, Paprika pigment, safflower pigment, safflower pigment, turmeric pigment, carotene pigment, red cabbage pigment, mugwort pigment, flavonoid pigment, cochineal pigment, amaranth (red No. 2), erythrosine (red No. 3), alla red AC (red No. 40) , New Coccin (Red No. 102), Phloxine (Red No. 104), Rose Bengal (Red No. 105), Acid Red (Red No. 106), Tartrazine (Yellow No. 4), Sunset Yellow FCF (Yellow No. 5), Fast Green FCF (Green No. 3), Brilliant Blue FCF (Blue No. 1), Indigo Carmine Blue No. 2), such as colorants such as red beet dye can be used.
本発明では、多糖類粉末のかさ比重が素材分離抑制効果をもたらす一因として寄与するものと推定されるが、本発明の食品用トッピング剤から乾燥具材を除いた素材のかさ比重の範囲について、何らかの特徴を有するか否かについて検証を行った。その結果、食品用トッピング剤から乾燥具材を篩い分けし、篩を通過した素材は、この水分を５質量％に調整した時のかさ比重が０．５０ｇ／ｃｍ３以下であることが特徴の１つとなっていた。 In the present invention, the bulk specific gravity of the polysaccharide powder is presumed to contribute as one of the factors that bring about the effect of suppressing material separation, but the range of the bulk specific gravity of the material excluding the drying ingredient from the food topping agent of the present invention , It was verified whether or not it has some characteristics. As a result, the drying ingredient material was sieved from the food topping agent, and the material that passed through the sieve had a bulk specific gravity of 0.50 g / cm 3 or less when the water content was adjusted to 5% by mass. It was one.
本発明の食品用トッピング剤は様々な食材に対して広く適用可能であるが、例えば、液体調味食品であるつけだれ用であることが好適であり、さらに具体的には、麺つゆ、鍋つゆ、焼肉のたれ、水炊きのたれ、湯豆腐のつけだれ、餃子のつけだれ、に対する用途に使用されるのが好適である。なかでも、本発明は既に調味されており、つけだれ用として用いられる液体調味料と併用されて多量の具材と新鮮な香りをこれに付与し、色調を変化させ、液体調味食品の食味向上効果を改善できる食品用トッピング剤として具体化されることが好ましく、具体的には、ぽん酢、麺つゆ、ソース類、たれ類など、として具体化されることがより好ましい。 The food topping agent of the present invention is widely applicable to various foodstuffs, for example, it is preferable that the food topping agent is a liquid seasoning food for dipping sauce, and more specifically, noodle soup, nabe soup. It is preferably used for applications such as sauce for grilled meat, sauce for boiling water, sauce for hot tofu, sauce for dumplings. Among them, the present invention has already been seasoned, and is used in combination with a liquid seasoning used for dripping to impart a large amount of ingredients and a fresh scent to it, change the color tone, and improve the taste of liquid seasoned foods. It is preferably embodied as a food topping agent capable of improving the effect, and more preferably embodied as ponzu, noodle soup, sauces, sauces and the like.
本発明の具材入りの食品用トッピング剤は、例えば次のような比較的簡単な方法により製造される。まず、ロッキングミキサー、ナウターミキサーなどの一般的な乾燥粉粒体混合用機械に、多糖類粉末及び凝集用可食粉粒を投入して混合し、凝集用可食粉粒を核として複数の多糖類粉末を凝集させることで、それらの付着混合物（即ち、素材分離抑制剤）を形成させる（第１混合工程）。次いで、これに乾燥具材や香料粉末及び／または着色料粉末を投入して混合する（第２混合工程）。このように二段階で素材を混合する方法のほか、例えば、乾燥粉粒体混合用機械に上記の全ての素材（多糖類粉末、凝集用可食粉粒、乾燥具材、香料粉末及び／または着色料粉末）を一括して投入、混合する方法も採用可能である。後者のように一段階で素材を一括混合する方法であっても、混合物中にて素材分離抑制剤を形成させることができ、十分な素材分離抑制効果を得ることができる。 The topping agent for foods containing ingredients of the present invention is produced, for example, by the following relatively simple method. First, a polysaccharide powder and an edible powder for agglomeration are put into a general mixing machine for dry powder and granules such as a rocking mixer and a Nauta mixer, and mixed, and a plurality of edible powder for agglomeration are used as cores. The polysaccharide powder is aggregated to form an adhering mixture thereof (that is, a material separation inhibitor) (first mixing step). Then, a drying ingredient material, a flavoring powder and / or a coloring agent powder are added thereto and mixed (second mixing step). In addition to the method of mixing the materials in two stages as described above, for example, all of the above materials (polysaccharide powder, edible powder for agglomeration, drying ingredient, flavor powder and / or It is also possible to adopt a method in which the colorant powder) is added and mixed all at once. Even in the latter method in which the materials are collectively mixed in one step, the material separation inhibitor can be formed in the mixture, and a sufficient material separation suppression effect can be obtained.
図１は、本発明の具材入りの食品用トッピング剤の製造方法（例として上記二段階混合法）を説明するための概略図であり、図中においては、乾燥具材１、凝集用可食粉粒２、多糖類粉末３、香料粉末及び／または着色料粉末４、素材分離抑制剤５、水溶性非増粘多糖類粉末６、食品用トッピング剤７として表している。図１（ａ）は、第１混合工程の実施前の多糖類粉末３及び凝集用可食粉粒２を示し、図１（ｂ）は、第１混合工程の実施後の多糖類粉末３及び凝集用可食粉粒２を示している。この工程を経ると、凝集用可食粉粒２を核として複数の多糖類粉末３が凝集することで素材分離抑制剤５が形成される。図１（ｃ）は乾燥具材１を示し、図１（ｄ）は香料粉末及び／または着色料粉末４を示し、図１（ｅ）は水溶性非増粘多糖類粉末６を示している。そして、第２混合工程を実施して上記各素材を混合することで、乾燥具材１の表面に複数の素材分離抑制剤５が付着した（いわば、複数の素材分離抑制剤５が乾燥具材１を抱き込んだ）状態の食品用トッピング剤７を得ることができる（図１（ｆ）を参照）。この場合、複数の素材分離抑制剤５の存在によって乾燥具材１表面に凹凸が増え、その凹凸に香料粉末及び／または着色料粉末４が引っ掛かりやすくなる。その結果、分離が効果的に抑制され、素材の均一性が高まるものと推測される。 FIG. 1 is a schematic diagram for explaining a method for producing a topping agent for foods containing ingredients of the present invention (as an example, the two-step mixing method described above). The food powder 2, the polysaccharide powder 3, the flavor powder and / or the colorant powder 4, the material separation inhibitor 5, the water-soluble non-thickening polysaccharide powder 6, and the food topping agent 7 are shown. FIG. 1 (a) shows the polysaccharide powder 3 and the edible powder particles for aggregation 2 before the first mixing step, and FIG. 1 (b) shows the polysaccharide powder 3 and the agglomerate edible powder particles 2 after the first mixing step. The edible powder grain 2 for aggregation is shown. After this step, the material separation inhibitor 5 is formed by agglomeration of the plurality of polysaccharide powders 3 with the aggregating edible powder particles 2 as a core. FIG. 1 (c) shows a drying ingredient 1, FIG. 1 (d) shows a fragrance powder and / or colorant powder 4, and FIG. 1 (e) shows a water-soluble non-thickening polysaccharide powder 6. . Then, by performing the second mixing step to mix the respective materials, a plurality of material separation inhibitors 5 are attached to the surface of the drying ingredient 1 (so to speak, the plurality of material separation inhibiting agents 5 are drying ingredients. 1 can be obtained (see FIG. 1 (f)). In this case, the presence of the plurality of material separation suppressing agents 5 increases irregularities on the surface of the drying tool material 1, and the flavor powder and / or the colorant powder 4 is easily caught in the irregularities. As a result, it is presumed that the separation is effectively suppressed and the uniformity of the material is improved.
また、素材分離抑制剤を構成する多糖類粉末３の一部に、水溶性非増粘多糖類粉末が含有されることで、素材分離抑制効果を阻害することなく、被添加食品に過度な粘度、濁りや食感のざらつきを伴わず食感を改善し、食品の喫食事に違和感を覚えることなく、食味向上効果が奏される食品用トッピング剤７を得ることができる。 In addition, since the water-soluble non-thickening polysaccharide powder is contained in a part of the polysaccharide powder 3 constituting the material separation inhibitor, the additive-containing food has an excessive viscosity without inhibiting the material separation suppression effect. It is possible to obtain the food topping agent 7 that improves the texture without causing turbidity or the texture of the texture, and that does not give an uncomfortable feeling to the eating of the food and that has the effect of improving the taste.
以下、本実施形態の具材入りの食品用トッピング剤、トッピング剤素材の分離抑制方法及び被添加食品に対する過度な粘度、濁り、ざらついた食感の付与を抑制して食感を効果的に改善する方法、さらには、新鮮な香りを付与し、色調を変化させることによる食味向上効果を改善する方法をより具体化した実施例を示す。 Hereinafter, topping agent for food containing ingredients of the present embodiment, a method for suppressing the separation of the topping agent material and excessive viscosity, cloudiness of the food to be added, and effectively improving the texture by suppressing the imparting of a rough texture An example in which a more detailed method for improving the taste improving effect by imparting a fresh scent and changing the color tone is shown.
［評価試験１］『多糖類粉末の原料の選択及びかさ比重の範囲の検証』 [Evaluation test 1] "Selection of raw material of polysaccharide powder and verification of range of bulk specific gravity"
この評価試験１では、素材分離抑制剤として用いる多糖類粉末の原料の選択及びかさ比重の範囲の検証を目的として行った。ここでは、多糖類粉末の原料として１３種類のものを用いた（表１参照）。具体的には、デンプン含有物として「おから粉末」を用い、デンプンとして「タピオカデンプン」、「馬鈴薯デンプン」、「コーンスターチ」、「もち米粉デンプン」を用い、加工デンプンとして「リン酸化架橋デンプン」、「アセチル化アジピン酸架橋デンプン」、「酢酸デンプン」、「ヒドロキシプロピルデンプン」を用い、デンプン・加工デンプン混合物として「もち米粉：ヒドロキシプロピルデンプン＝８０：２０の混合物」、水溶性非増粘多糖類粉末であるデンプンとして「多孔性デンプン」を用いた。また、水溶性非増粘多糖類粉末である食物繊維類として「難消化性デキストリン」「イヌリン」を用いた。 In this evaluation test 1, the purpose was to select the raw material of the polysaccharide powder used as the material separation inhibitor and to verify the range of the bulk specific gravity. Here, 13 types of raw materials of the polysaccharide powder were used (see Table 1). Specifically, "okara powder" is used as the starch-containing material, "tapioca starch", "potato starch", "corn starch", and "glutinous rice flour starch" are used as the starch, and "phosphorylated cross-linked starch" is used as the modified starch. , “Acetylated adipic acid crosslinked starch”, “Starch acetate”, “Hydroxypropyl starch” are used as a mixture of starch and modified starch, “glutinous rice flour: hydroxypropyl starch = 80: 20 mixture”, water-soluble non-thickening "Porous starch" was used as the starch, which is a sugar powder. Also, "digestible dextrin" and "inulin" were used as dietary fibers which are water-soluble non-thickening polysaccharide powder.
そして、多糖類粉末に対する凝集用可食粉粒を「すりごま（質量配合率１１％）」とし、乾燥具材を「焼刻海苔（質量配合率２．０％）」、「大豆パフ粒（質量配合率２１．３％）」、「凍結乾燥ネギ（質量配合率２．１％）」、「梅顆粒フレーク（質量配合率２１．３％）」、「ごま（質量配合率２１．３％）」とし、これらに上記の多糖類粉末を各々配合（質量配合比２１％）し、透明なビニール袋の中に一括投入（総量５００ｇ）した。次いで、素材が投入されたビニール袋を空気で膨らませた後、手でよく振って十分に混合・攪拌した。その後、乾燥具材の混合物全体への混ざり込み具合を目視で判定した。その結果を表１に示す。なお、上記各具材の粒度は１ｍｍメッシュオンかつ１０ｍｍメッシュパスであり、すりごまの粒度は１ｍｍメッシュオンかつ３ｍｍメッシュパスであり、多糖類粉末の粒度は１ｍｍメッシュパスであった。 Then, the edible powder particles for agglomeration with respect to the polysaccharide powder are referred to as "ground sesame (mass mixing ratio 11%)", and the drying ingredients are "baked laver (mass mixing ratio 2.0%)" and "soybean puff granules ( "Mass ratio 21.3%)", "Freeze-dried leek (mass ratio 2.1%)", "Plum granule flake (mass ratio 21.3%)", "Sesame (mass ratio 21.3%) ) ”Was added to each of the above-mentioned polysaccharide powders (mass blending ratio: 21%), and they were collectively put into a transparent vinyl bag (total amount: 500 g). Next, the vinyl bag in which the materials were put was inflated with air, and then shaken well by hand to thoroughly mix and stir. Then, the degree of mixing of the dry ingredients into the entire mixture was visually determined. The results are shown in Table 1. The grain size of each ingredient was 1 mm mesh on and 10 mm mesh pass, the grain size of ground sesame was 1 mm mesh on and 3 mm mesh pass, and the grain size of polysaccharide powder was 1 mm mesh pass.
さらに、上記の混合物について、液体調味料への添加の際の粘性について検証した。具体的には、市販のつゆ１００ｍＬに、各混合物１０ｇを添加し、軽くかき混ぜ、茹でたそうめんを食し、食感の違和感を判定した。 Further, the above mixture was examined for viscosity when added to the liquid seasoning. Specifically, 10 g of each mixture was added to 100 mL of commercially available soup sauce, lightly agitated, and boiled somen was eaten to determine the discomfort of texture.
この評価試験１では、各サンプルの「乾燥具材の混合物全体への混ざり込み具合」を以下の基準で判定した。
×：乾燥具材が混合物中で不均一に分散し、混合物の上部に浮く（不可）
△：乾燥具材が混合物中でやや不均一に分散し、混合物の上部に浮く割合が多い（不可）
○：乾燥具材が混合物中でほぼ均一に分散し、混合物の上部に浮く割合が少ない（可）
◎：乾燥具材が混合物中で均一に分散し、混合物の上部に浮かない（可）
In this evaluation test 1, the "mixing degree of the drying ingredient into the entire mixture" of each sample was determined according to the following criteria.
×: Drying ingredients are unevenly dispersed in the mixture and float on the top of the mixture (impossible)
Δ: Drying ingredients are dispersed in the mixture slightly unevenly and float on top of the mixture in a large proportion (impossible)
◯: Drying ingredients are almost evenly dispersed in the mixture, and the ratio of floating above the mixture is small (possible)
◎: Drying ingredients are uniformly dispersed in the mixture and do not float above the mixture (possible)
各サンプルの「液体調味料への添加の際の粘性」は以下の基準で判定した。
×：違和感のある粘度がつく（不可）
△：やや違和感のある粘度がつく（不可）
○：粘度はややつくが違和感はない（可）
◎：粘度がつかず違和感がない（可）
"Viscosity when added to liquid seasoning" of each sample was judged according to the following criteria.
X: Viscosity with discomfort (not possible)
Δ: A slightly unnatural viscosity is attached (impossible)
○: Viscosity is slightly high, but there is no discomfort (OK)
◎: No viscosity is felt and there is no discomfort (OK)
具材の混ざりこみ具合の判定結果、及び、液体調味料への添加の際の粘性の判定結果から、両方の効果を奏する総合評価を以下の基準で判定した。
×：不適
△：やや不適
○：適する
◎：特に適する
Based on the judgment result of the mixing degree of the ingredients and the judgment result of the viscosity at the time of addition to the liquid seasoning, a comprehensive evaluation having both effects was judged according to the following criteria.
×: not suitable △: somewhat unsuitable ○: suitable ◎: particularly suitable
なお、各多糖類粉末の増粘性については、ＪＩＳの粘度測定法として規格化されている落体式粘度計を用いた方法によって行い、サンプルの落下性を目視によって判定した。
×：落下が遅く、増粘性が高い
△：やや落下が遅く、やや増粘性が高い
○：やや落下が速く、やや増粘性が低い
◎：落下が速く、増粘性が低い
The thickening of each polysaccharide powder was performed by a method using a falling body viscometer standardized as a JIS viscosity measuring method, and the dropability of the sample was visually determined.
X: Slow fall and high viscosity increase △: Slight slow fall, slightly high viscosity
○: Drops a little faster, slightly less thickening
◎: Fall quickly and low viscosity increase
表１に示されるように、いくつか挙げた多糖類粉末のうち、かさ比重が最も大きかったのは、１．３５ｇ／ｃｍ３のイヌリン（フジ日本精糖製：商品名「フラクトファイバー」）であった。逆に、最も小さかったのは、０．１０ｇ／ｃｍ３の難消化性デキストリン（三晶製：商品名「マルトリンＭ７００」）であった。「乾燥具材の混合物全体への混ざり込み具合」に関しては、かさ比重が０．４０ｇ／ｃｍ３を超える多糖類粉末を用いたサンプルでは、いずれも乾燥具材が均一に分散しておらず、評価「×」と判定された。これに対し、かさ比重が０．１０ｇ／ｃｍ３以上０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末を用いたサンプルでは、いずれも乾燥具材がほぼ均一に分散しており、評価「〇」以上の判定となった。とりわけ、おから粉末（かさ比重が０．２６／ｃｍ３）、ヒドロキシプロピルデンプン（かさ比重が０．２７ｇ／ｃｍ３）、もち米粉：ヒドロキシプロピルデンプン＝８０：２０の混合物（かさ比重が０．２３ｇ／ｃｍ３）、多孔性デキストリン（かさ比重が０．１５ｇ／ｃｍ３）、難消化性デキストリンＡ（かさ比重が０．１４ｇ／ｃｍ３）、難消化性デキストリンＢ（かさ比重が０．１０ｇ／ｃｍ３）、を用いたサンプルについては評価「◎」の判定となり、素材分離抑制剤として用いる多糖類粉末の原料として、適性が高いと結論付けられた。 As shown in Table 1, of the several listed polysaccharide powders, the highest bulk specific gravity was 1.35 g / cm 3 of inulin (manufactured by Fuji Nippon Sugar Co., Ltd .: trade name “Fructofiber”). It was On the contrary, the smallest was 0.10 g / cm 3 of indigestible dextrin (manufactured by Sansei: trade name “Maltrin M700”). Regarding "the degree of mixing of the dry ingredients into the entire mixture", in the samples using the polysaccharide powder having a bulk specific gravity of more than 0.40 g / cm 3 , the dry ingredients were not uniformly dispersed, The evaluation was judged as “x”. On the other hand, in the samples using the polysaccharide powder having the bulk specific gravity in the range of 0.10 g / cm 3 or more and 0.40 g / cm 3 or less, the drying ingredient was almost uniformly dispersed, and the evaluation “ It was judged as "O" or higher. Particularly, a mixture of okara powder (bulk specific gravity: 0.26 / cm 3 ), hydroxypropyl starch (bulk specific gravity: 0.27 g / cm 3 ), glutinous rice flour: hydroxypropyl starch = 80: 20 (bulk specific gravity: 0. 23 g / cm 3 ), porous dextrin (bulk specific gravity 0.15 g / cm 3 ), indigestible dextrin A (bulk specific gravity 0.14 g / cm 3 ), indigestible dextrin B (bulk specific gravity 0.10 g) / Cm 3 ), the sample was evaluated as “⊚”, and it was concluded that the sample was highly suitable as a raw material for the polysaccharide powder used as a material separation inhibitor.
一方で、液体調味料への添加の際の粘性については、おから粉末、及びかさ比重が０．２０ｇ／ｃｍ３より小さい、多孔性デキストリン、難消化性デキストリンが特に粘性が低く（即ち評価「◎」）、液体調味料への添加の際の粘性による違和感の回避に対して、特に適していると結論付けられた。 On the other hand, regarding the viscosity when added to the liquid seasoning, okara powder, and porous dextrin and indigestible dextrin having a bulk specific gravity of less than 0.20 g / cm 3 have particularly low viscosity (that is, evaluation “ ◎ ”), and it was concluded that it is particularly suitable for avoiding the discomfort caused by the viscosity when added to the liquid seasoning.
以上、具材の混ざりこみ具合の判定結果と液体調味料への添加の際の粘性の判定結果からの総合評価としては、かさ比重が０．１０ｇ／ｃｍ３以上０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末を用いたサンプルでは評価「○」以上の評価となり、適性があり、特には、おから粉末、及び、かさ比重が０．１０ｇ／ｃｍ３以上０．２０ｇ／ｃｍ３より小さい範囲である多糖類粉末を用いたサンプルでは評価「◎」となり、素材分離抑制剤としての効果と液体調味料への添加の際の粘性による違和感の回避の効果を合わせて、適性が高いと結論付けられた。 As described above, as a comprehensive evaluation from the determination result of the mixing degree of the ingredients and the determination result of the viscosity at the time of addition to the liquid seasoning, the bulk specific gravity is 0.10 g / cm 3 or more and 0.40 g / cm 3 or less. in samples using polysaccharide powder is in the range becomes the evaluation of higher rated "○", there is suitability, especially, Okara powder, and a bulk specific gravity of from 0.10 g / cm 3 or more 0.20 g / cm 3 The sample using the polysaccharide powder in a small range was evaluated as “◎”, and the suitability was high, combining the effect as the material separation inhibitor and the effect of avoiding the discomfort due to the viscosity when added to the liquid seasoning. It was concluded.
［評価試験２］『凝集用可食粉粒の混合比の範囲の検証』 [Evaluation test 2] “Verification of range of mixing ratio of edible powder particles for aggregation”
この評価試験２では、素材分離抑制剤として用いる凝集用可食粉粒の混合比の範囲の検証を目的として行った。ここでは、評価試験１の結果に基づき、松谷化学製の商品名「パインフロー（多孔性デキストリン）」を多糖類粉末として選択した。そして、凝集用可食粉粒を「すりごま」とし、乾燥具材を「焼刻海苔（質量配合率２．０％）」、「大豆パフ粒（質量配合率２１．３％）」、「凍結乾燥ネギ（質量配合率２．１％）」、「梅顆粒フレーク（質量配合率２１．３％）」、「ごま（質量配合率２１．３％）」としたうえで、「パインフロー」及び「すりごま」の比率を表２のように変化させて、評価試験１と同様の手法で試験及び評価を行った。その結果を表２に示す。なお、各具材の粒度は１ｍｍメッシュオンかつ１０ｍｍメッシュパスであり、すりごまの粒度は１ｍｍメッシュオンかつ３ｍｍメッシュパスであり、多糖類粉末である「パインフロー」の粒度は１ｍｍメッシュパスであった。 In this evaluation test 2, the purpose was to verify the range of the mixing ratio of the edible powder particles for aggregation used as the material separation inhibitor. Here, based on the result of the evaluation test 1, the trade name “Pineflow (porous dextrin)” manufactured by Matsutani Chemical was selected as the polysaccharide powder. Then, the edible powder particles for agglomeration are "ground sesame", and the drying ingredients are "baked seaweed (mass mixing ratio 2.0%)", "soybean puff particles (mass mixing ratio 21.3%)", Freeze-dried leeks (mass mixing ratio 2.1%), "ume granule flakes (mass mixing ratio 21.3%)", "sesame (mass mixing ratio 21.3%)", and then "pine flow" And the ratio of "ground sesame" was changed as shown in Table 2, and the test and evaluation were performed by the same method as the evaluation test 1. The results are shown in Table 2. The grain size of each ingredient was 1 mm mesh on and 10 mm mesh pass, the grain size of ground sesame was 1 mm mesh on and 3 mm mesh pass, and the grain size of the polysaccharide powder "Pineflow" was 1 mm mesh pass. It was
その結果、表２に示されるように、多糖類粉末と凝集用可食粉粒との質量配合比は、２０：８０〜８０：２０の範囲であることが好ましく（即ち評価「〇」以上と判定）、３０：７０〜８０：２０の範囲であることがさらに好ましい（即ち評価「◎」と判定）、と結論付けられた。 As a result, as shown in Table 2, the mass mixing ratio of the polysaccharide powder and the edible powder particles for agglomeration is preferably in the range of 20:80 to 80:20 (that is, evaluated as “◯” or more). Judgment), and it is more preferable that it is in the range of 30:70 to 80:20 (that is, judgment “⊚”).
［評価試験３］『凝集用可食粉粒の原料の検証』 [Evaluation test 3] "Verification of raw material for edible powder for agglomeration"
この評価試験３では、素材分離抑制剤として用いる凝集用可食粉粒の原料の検証を目的として行った。ここでは、評価試験１の結果に基づき、松谷化学製の商品名「パインフロー」を選択し、評価試験２の結果に基づき、多糖類粉末と凝集用可食粉粒との質量配合比を２０：８０〜８０：２０の範囲内として、表３Ａ〜表３Ｊの各凝集用可食粉粒による様々な乾燥具材の素材分離抑制効果の検証を行った。具体的には、乾燥具材として「焼刻海苔」、「大豆パフ粒」、「凍結乾燥ネギ」、「梅風味フレーク」、「ごま」を組み合わせて用いた。そして、評価試験１と同様の手法で試験及び評価を行った結果を表３Ａ〜表３Ｊにそれぞれ示す。 The evaluation test 3 was conducted for the purpose of verifying the raw material of the edible powder particles for aggregation used as the material separation inhibitor. Here, based on the result of the evaluation test 1, the trade name "Pine Flow" manufactured by Matsutani Chemical was selected, and based on the result of the evaluation test 2, the mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation was 20. In the range of 80:80:20, the effect of suppressing the material separation of various drying ingredient materials by the edible powder particles for aggregation in Tables 3A to 3J was verified. Specifically, "baked seaweed", "soybean puff grains", "freeze-dried leek", "ume flavor flakes", and "sesame" were used in combination as a drying ingredient. The results of tests and evaluations performed in the same manner as in Evaluation Test 1 are shown in Tables 3A to 3J.
なお、各凝集用可食粉粒の検証は、多糖類粉末を付着すると想定された、１）油分を含むものや、２）少量の水分を含むものであって、手触りとしてややべとつきが感じられることを指標として前選抜したものを試験に供した。「味付け枝豆パウダー」は、製造工程において、パーム油を含浸させた後に乾燥し、粉砕したものである。増粘剤である「カラギーナン」及び「デキストリン（ＤＥ９〜１２）」、結着剤である「ポリリン酸ナトリウム」は、事前に十分量の加水をして溶解させた各成分溶解物を金属性のバットに薄く広げ、４０℃で乾燥させ、６質量％以上１０質量％以下の水分含量まで乾燥させたものをミルで粉粒砕したものを使用した。ちなみに、各乾燥具材の粒度はいずれも１ｍｍメッシュオンかつ１０ｍｍメッシュパスであり、各凝集用可食粉粒の粒度はいずれも１ｍｍメッシュオンかつ３ｍｍメッシュパスであり、多糖類粉末である「パインフロー」の粒度は１ｍｍメッシュパスであった。 The verification of the edible powder particles for agglomeration was 1) containing oil and 2) containing a small amount of water, which was supposed to attach the polysaccharide powder, and felt a little sticky to the touch. What was pre-selected with this as an index was subjected to the test. The “seasoned green soybean powder” is obtained by impregnating palm oil, then drying and crushing in the manufacturing process. The thickeners "carrageenan" and "dextrin (DE9-12)" and the binder "sodium polyphosphate" are prepared by adding a sufficient amount of water in advance to dissolve each component solution into a metallic form. It was thinly spread on a vat, dried at 40 ° C., dried to a water content of 6% by mass or more and 10% by mass or less, and crushed into particles by a mill. By the way, the particle size of each drying ingredient is 1 mm mesh on and 10 mm mesh pass, and the particle size of each edible powder for agglomeration is 1 mm mesh on and 3 mm mesh pass. The "flow" particle size was 1 mm mesh pass.
その結果、表３Ａ及び表３Ｂに示すように、いずれも評価「○」と判定されたことから、凝集用可食粉粒として、天然に油脂を含む「すりごま」、「チキンエキスパウダー」を使用できること、及びそれらを併用できることがわかった。表３Ｃに示すように、評価「◎」と判定されたことから、凝集用可食粉粒として、人為的に油脂を含浸させた「味付け枝豆パウダー」を使用できることがわかった。表３Ｄ及び表３Ｅに示されるように、評価「○」以上と判定されたことから、凝集用可食粉粒として、天然に油脂を含む「すりごま」と、天然に少量の水分を含有する「粗塩」とを併用できることがわかった。表３Ｅ、表３Ｆ、表３Ｇに示されるように、いずれも評価「○」以上と判定されたことから、凝集用可食粉粒として、天然に少量の水分を含有する「粗塩」、「粉末醤油」、「黒糖」を使用できることがわかった。表３Ｈ、表３Ｉ、表３Ｊによれば、いずれも評価「○」と判定されたことから、凝集用可食粉粒として、人為的に少量の水分を含浸させた「カラギーナン（増粘剤）」、「デキストリン（ＤＥ９〜１２）（増粘剤）」、「ポリリン酸ナトリウム（結着剤）」を使用できることがわかった。 As a result, as shown in Table 3A and Table 3B, since all were evaluated as "○", "sesame sesame" and "chicken extract powder" that naturally contain fats and oils were used as the edible powder particles for aggregation. It was found that they can be used and that they can be used in combination. As shown in Table 3C, it was determined that the evaluation was "⊚", and thus "seasoned soybean powder" artificially impregnated with fats and oils could be used as the edible powder particles for aggregation. As shown in Table 3D and Table 3E, since it was determined that the evaluation was “◯” or higher, the edible powder particles for coagulation naturally contained “ground sesame” containing fats and oils, and naturally contained a small amount of water. It was found that "crude salt" can be used in combination. As shown in Table 3E, Table 3F, and Table 3G, all were evaluated to be "O" or higher, and therefore, as edible powder particles for aggregation, "crude salt" and "powder" containing a small amount of water naturally. We found that soy sauce and brown sugar can be used. According to Table 3H, Table 3I, and Table 3J, since all were evaluated as "O", "carrageenan (thickener)" artificially impregnated with a small amount of water as edible powder particles for aggregation. , "Dextrin (DE9-12) (thickener)", "sodium polyphosphate (binder)" can be used.
また、以上の結果から、凝集用可食粉粒の添加は、使用する乾燥具材の種類を問わず有効であり、また、異種の乾燥具材を併用した場合であっても有効であることがわかった。 Further, from the above results, the addition of edible powder particles for agglomeration is effective regardless of the type of drying ingredients used, and is effective even when different types of drying ingredients are used in combination. I understood.
表１に記載のとおり、かさ比重が０．２０ｇ／ｃｍ３未満である多糖類粉末を素材分離抑制剤として用いた場合の総合評価は「◎」であり、つけだれの粘度上昇は認められず、これら多糖類粉末の単独使用に問題は認められなかった。しかしながら、表１に記載のとおり、おから粉末以外の、かさ比重が０．２０ｇ／ｃｍ３以上、０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末を素材分離抑制剤として用いた場合の総合評価は「○」であった。つまり、違和感を覚えるほどの程度ではないものの、つけだれの粘度がやや高くなり、麺にこれが付着し、そうめんの心地よいのど通りが阻害される傾向があることがわかった。従って、素材分離抑制剤としての多糖類粉末の選択性の観点から、ここにさらなる改善の余地があった。 As shown in Table 1, when a polysaccharide powder having a bulk specific gravity of less than 0.20 g / cm 3 was used as a material separation inhibitor, the comprehensive evaluation was “⊚”, and no increase in viscosity of the weeping was observed. However, no problem was observed in the single use of these polysaccharide powders. However, as shown in Table 1, when a polysaccharide powder having a bulk specific gravity of 0.20 g / cm 3 or more and 0.40 g / cm 3 or less other than okara powder is used as a material separation inhibitor, The overall evaluation was "○". In other words, it was found that the viscosity of the weeping sauce became slightly higher, and the noodles tended to adhere to the noodles, which hindered the comfortable throat passage of the somen, although the discomfort was not so great. Therefore, there is room for further improvement from the viewpoint of the selectivity of the polysaccharide powder as the material separation inhibitor.
［評価試験４］『粘性改善剤としての多糖類粉末の混合比の範囲の検証』 [Evaluation test 4] "Verification of range of mixing ratio of polysaccharide powder as viscosity improving agent"
この評価試験４では、評価試験１で選抜されたかさ比重が０．２０ｇ／ｃｍ３未満である低粘度の多糖類粉末を、おから粉末以外の、かさ比重が０．２０ｇ／ｃｍ３以上、０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末に混合し、水溶性非増粘多糖類粉末との混合による粘性改善効果の有無、及び効果を有する混合比の範囲の検証を目的として行った。ここでは、評価試験１の結果に基づき、かさ比重が０．２０ｇ／ｃｍ３以上０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末として、松谷化学製の商品名「ライススターＲＣ」を選択し、評価試験２の結果に基づき、「すりごま」を凝集用可食粉粒として選択した。また、評価試験１の結果に基づき、かさ比重が０．２０ｇ／ｃｍ３未満である水溶性非増粘多糖類粉末として、松谷化学製の商品名「パインフロー」を選択した。そして、素材分離抑制剤である多糖類粉末に対する水溶性非増粘多糖類粉末の質量配合比を表４のように変化させて、食品用トッピング剤のサンプルを作製するとともに、評価試験１と同様の手法でそれらに対する試験及び評価を行った。その結果を表４に示す。 In this evaluation test 4, a low-viscosity polysaccharide powder having a bulk specific gravity of less than 0.20 g / cm 3 selected in the evaluation test 1 was used, and a bulk specific gravity other than Okara powder was 0.20 g / cm 3 or more, For the purpose of verifying the presence or absence of a viscosity improving effect by mixing with a polysaccharide powder having a range of 0.40 g / cm 3 or less and mixing with a water-soluble non-viscosifying polysaccharide powder, and a range of a mixing ratio having the effect. It was Here, based on the result of the evaluation test 1, as a polysaccharide powder having a bulk specific gravity of 0.20 g / cm 3 or more and 0.40 g / cm 3 or less, the product name “Rice Star RC” manufactured by Matsutani Chemical is selected. Then, based on the result of the evaluation test 2, "ground sesame" was selected as the edible powder particles for aggregation. Further, based on the results of evaluation test 1, as a water-soluble non-thickening polysaccharide powder having a bulk specific gravity of less than 0.20 g / cm 3 , a trade name “Pine Flow” manufactured by Matsutani Chemical was selected. Then, the mass mixing ratio of the water-soluble non-thickening polysaccharide powder to the polysaccharide powder which is the material separation inhibitor is changed as shown in Table 4, and a sample of food topping agent is prepared, and the same as in Evaluation Test 1. The tests and evaluations for them were performed by the method of. The results are shown in Table 4.
表４に示されるように、素材分離抑制剤を構成するかさ比重が０．２０ｇ／ｃｍ３以上、０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末と、水溶性非増粘多糖類粉末の質量配合比（％）が、６０：４０〜１０：９０の範囲において、水溶性非増粘多糖類粉末の混合による粘性改善効果が素材分離抑制効果を保ちながら認められ（即ち評価「〇」以上と判定）、５０：５０〜３０：７０の範囲においてより強い粘性改善効果が素材分離抑制効果を保ちながら認められた（即ち評価「◎」と判定）。よって、かさ比重が０．２０ｇ／ｃｍ３以上、０．４０ｇ／ｃｍ３以下の範囲である多糖類粉末と、かさ比重が０．２０ｇ／ｃｍ３未満である水溶性非増粘多糖類粉末を特定の質量比で混合することにより、素材分離抑制効果を保ちながら、粘性改善を図ることが可能であることが結論付けられた。前記範囲よりかさ比重が０．２０ｇ／ｃｍ３未満である水溶性非増粘多糖類粉末の割合が小さいと、粘性が改善されず、つゆとしての違和感を覚え易く、前記範囲よりかさ比重が０．２０ｇ／ｃｍ３未満である水溶性非増粘多糖類粉末の割合が大きいと、具材分離抑制効果が弱くなり乾燥具材の分離抑制効果が十分に奏されず、被添加食品の食味向上効果の改善がなされにくいことがわかった。従って、かさ比重が０．２０ｇ／ｃｍ３未満である水溶性非増粘多糖類粉末を単独で使用する場合には、乾燥具材の配合量を減らし、水溶性非増粘多糖類粉末の配合量を増やすことが必要であることがわかった。 As shown in Table 4, a polysaccharide powder having a bulk specific gravity of 0.20 g / cm 3 or more and 0.40 g / cm 3 or less constituting the material separation inhibitor, and a water-soluble non-thickening polysaccharide powder In the range of 60:40 to 10:90 in the mass mixing ratio (%), the effect of improving the viscosity by mixing the water-soluble non-thickening polysaccharide powder was recognized while maintaining the effect of suppressing the material separation (that is, the evaluation "○"). In the range of 50:50 to 30:70, a stronger viscosity improving effect was observed while maintaining the material separation suppressing effect (that is, evaluation “⊚”). Therefore, a polysaccharide powder having a bulk specific gravity of 0.20 g / cm 3 or more and 0.40 g / cm 3 or less and a water-soluble non-thickening polysaccharide powder having a bulk specific gravity of less than 0.20 g / cm 3 are used. It was concluded that it is possible to improve the viscosity while maintaining the effect of suppressing material separation by mixing at a specific mass ratio. When the proportion of the water-soluble non-viscosifying polysaccharide powder having a bulk specific gravity of less than 0.20 g / cm 3 is less than the above range, the viscosity is not improved, and it is easy to feel uncomfortable as a soup. If the proportion of the water-soluble non-thickening polysaccharide powder less than 20 g / cm 3 is large, the effect of suppressing the separation of ingredients is weakened and the effect of suppressing the separation of dried ingredients is not sufficiently exerted, and the taste of the food to be added is improved. It was found that the improvement of the effect was difficult to make. Therefore, when the water-soluble non-thickening polysaccharide powder having a bulk specific gravity of less than 0.20 g / cm 3 is used alone, the compounding amount of the drying ingredient is reduced to mix the water-soluble non-thickening polysaccharide powder. It turns out that it is necessary to increase the amount.
［評価試験５］『乾燥具材と、素材分離抑制剤との混合比の範囲の検証』 [Evaluation Test 5] "Verification of range of mixing ratio of drying ingredient material and material separation inhibitor"
この評価試験５では、乾燥具材と素材分離抑制剤との混合比の範囲の検証を目的として行った。ここでは、評価試験１の結果に基づき、松谷化学製の商品名「パインフロー」を多糖類粉末として選択し、評価試験２の結果に基づき、「すりごま」を凝集用可食粉粒として選択した。そして、乾燥具材に対する素材分離抑制剤の質量配合比を表５のように変化させて、食品用トッピング剤のサンプルを作製するとともに、評価試験１と同様の手法でそれらに対する試験及び評価を行った。その結果を表５に示す。 The evaluation test 5 was conducted for the purpose of verifying the range of the mixing ratio of the drying ingredient material and the material separation inhibitor. Here, based on the result of the evaluation test 1, the product name "Pineflow" manufactured by Matsutani Chemical is selected as the polysaccharide powder, and based on the result of the evaluation test 2, "ground sesame" is selected as the edible powder particles for aggregation. did. Then, the mass separation ratio of the material separation inhibitor with respect to the drying ingredient is changed as shown in Table 5 to prepare a sample of the food topping agent, and a test and an evaluation thereof are performed by the same method as the evaluation test 1. It was The results are shown in Table 5.
なお、香料粉末としては、「梅干香料（による香りづけ）（調味粉末総量のうちの３質量％）」を用いた。粒度は１ｍｍメッシュパスである。着色料粉末としては、「レッドビート色素（による色付け）（調味粉末総量のうちの３質量％）」を用いた。粒度は１ｍｍメッシュパスである。なお、香料粉末及び着色料粉末は、本発明の素材分離抑制効果には関係のないものである。 As the flavor powder, "Umeboshi flavor (with fragrance) (3% by mass of the total amount of seasoning powder)" was used. The particle size is 1 mm mesh pass. As the colorant powder, "red beet pigment (coloring by) (3 mass% of the total amount of seasoning powder)" was used. The particle size is 1 mm mesh pass. The fragrance powder and the colorant powder are not related to the material separation suppressing effect of the present invention.
その結果、表５に示されるように、乾燥具材と、素材分離抑制剤及び香料粉末と着色料粉末との質量混合比は、５：９５〜８０：２０の範囲であることが好ましく（即ち評価「〇」以上と判定）、２０：８０〜７０：３０の範囲であることがより好ましい（即ち評価「◎」と判定）、と結論付けられた。 As a result, as shown in Table 5, it is preferable that the mass mixing ratio of the drying ingredient material, the material separation inhibitor and the fragrance powder and the colorant powder is in the range of 5:95 to 80:20 (that is, It was concluded that the evaluation was "O" or higher), and that the range of 20:80 to 70:30 was more preferable (that is, the evaluation was "⊚").
［評価試験６］『トッピング剤から乾燥具材を除いた素材のかさ比重の範囲の検証』 [Evaluation test 6] “Verification of range of bulk specific gravity of material excluding drying ingredients from topping agents”
この評価試験６では、トッピング剤から乾燥具材を除いた素材のかさ比重の範囲の検証を目的として行った。ここでは、評価試験１の結果に基づき、多糖類粉末として「パインフロー」を選択し、評価試験２の結果に基づき、凝集用可食粉粒として「すりごま」を選択した。素材分離抑制剤と、香料粉末及び着色料粉末との質量配合比を表６のように変化させて、食品用トッピング剤のサンプルを作製した。次いで、作製されたトッピング剤から乾燥具材のみを篩い分けて除去し、乾燥具材を除いた素材の水分を５質量％に調整した後、メッシュを通過した素材のかさ比重を測定した。香料粉末及び着色料粉末の組成は、評価試験５と同様とした。 The evaluation test 6 was carried out for the purpose of verifying the range of the bulk specific gravity of the material excluding the drying ingredient material from the topping agent. Here, "pine flow" was selected as the polysaccharide powder based on the results of evaluation test 1, and "ground sesame" was selected as the edible powder particles for aggregation based on the results of evaluation test 2. Samples of food topping agents were prepared by changing the mass mixing ratio of the material separation inhibitor and the flavor powder and the colorant powder as shown in Table 6. Next, after removing only the drying ingredient from the produced topping agent by sieving and adjusting the water content of the material excluding the drying ingredient to 5% by mass, the bulk specific gravity of the material passing through the mesh was measured. The composition of the fragrance powder and the colorant powder was the same as in Evaluation Test 5.
その結果、表６に示されるように、メッシュの通過により乾燥具材を除いた素材は、水分を５質量％に調整した時のかさ比重が０．５０ｇ／ｃｍ３以下の範囲（具体的に、ここでは０．１８ｇ／ｃｍ３〜０．４９ｇ／ｃｍ３）となることが特徴の一つであることがわかった。 As a result, as shown in Table 6, the material excluding the drying ingredient by passing through the mesh has a bulk specific gravity of 0.50 g / cm 3 or less when the water content is adjusted to 5% by mass (specifically, , where it was found that that the 0.18g / cm 3 ~0.49g / cm 3 ) which is one of the features.
［評価試験７］『本発明の効果の検証』 [Evaluation test 7] "Verification of effects of the present invention"
以上の条件検討結果に基づいて、以下、具材入りの食品用トッピング剤を調製し、乾燥具材と、香料粉末及び着色料粉末と、多糖類粉末と凝集用可食粉粒とを混合してなる素材分離抑制剤との混合安定性、被添加食品の粘性改善効果、濁り及び食感のざらつきの改善による食感改善効果について検証を行った。ここでは、液体調味食品用である具材入りの食品用トッピング剤の一例として、「つけだれとしての麺つゆ用トッピング剤」を表７のように調製し、他の処方例との比較を実施した。 Based on the above-mentioned condition examination results, the following, topping agents for food containing ingredients are prepared, and dried ingredients, flavor powders and colorant powders, polysaccharide powders and edible powder particles for aggregation are mixed. The stability of mixing with the material separation inhibitor, the effect of improving the viscosity of the food to be added, and the effect of improving the texture by improving the haze and texture of the texture were verified. Here, as an example of a food topping agent containing ingredients for liquid seasoning foods, "topping agent for noodle soup as a sauce" was prepared as shown in Table 7, and comparison with other prescription examples was performed. did.
検証方法としては、表７の各素材を以下の質量配合率で、不透明なパウチ容器中に一括投入（総量２５０ｇ）し、パウチ容器を空気で膨らませた後、手でよく振って十分に混合・攪拌した。その後、内容物を、２０ｇずつ、連続して１０回分取し、乾燥具材を篩い分けした後、各回の乾燥具材の質量を測定した。その値を基に、乾燥具材含有率平均値（％）、乾燥具材含有率のばらつき指標（３σ）を計算し、評価試験１と同様の基準で、乾燥具材とその他素材との素材分離抑制効果の程度、及び粘性の程度を判定した。さらに、各混合物を麺つゆに添加し、これをつけだれとしてそうめんを食し、その食感を判定した。乾燥具材の混合物全体への混ざり込み具合、及び粘性の程度は［評価試験１］と同じ基準を用い、判定した。 As a verification method, each material in Table 7 was put into an opaque pouch container at the following mass blending ratio (total amount: 250 g) all at once, and the pouch container was inflated with air, then shaken well by hand to mix thoroughly. It was stirred. After that, the content was sampled 20 g each in succession 10 times, the dried ingredients were sieved, and the mass of the dried ingredients was measured each time. Based on the values, the average content (%) of the dry ingredient content and the dispersion index (3σ) of the dry ingredient content are calculated, and the material of the dry ingredient and other materials is the same as the evaluation test 1. The degree of separation inhibiting effect and the degree of viscosity were determined. Furthermore, each mixture was added to noodle soup, and somen was eaten with this as a soup, and the texture was evaluated. The degree of mixing of the dry ingredient into the entire mixture and the degree of viscosity were evaluated using the same criteria as in [Evaluation Test 1].
その結果、表７に示されるように、液体調味食品用の「つけだれとしての麺つゆ用トッピング剤」において、本発明を適用した実施例１の製品は、乾燥具材含有率のばらつき指標（３σ）が著しく小さく、乾燥具材とその他素材との素材分離抑制効果が十分に奏されていることがわかった。さらに、被添加液体調味食品に過度な粘度、濁り、ざらついた食感を付与することなく食感が改善され、食味向上効果の改善された具材入り食品用トッピング剤を提供できるがことがかった。 As a result, as shown in Table 7, in the "topping agent for noodle soup as a sauce" for liquid seasoned foods, the product of Example 1 to which the present invention was applied was a variation index of the dry ingredient content ( It was found that 3σ) was extremely small, and the effect of suppressing the material separation between the drying ingredient material and the other materials was sufficiently exhibited. Furthermore, it was possible to provide a topping agent for foods containing ingredients with an improved viscosity without imparting an excessive viscosity, cloudiness, or a rough texture to the liquid seasoned food to be added, and an improved taste improving effect. .
これに対し、「凝集用可食粉粒なし」とした比較例１、「多糖類粉末なし」とした比較例２では、上記ばらつき指標（３σ）が実施例１に比べて大きくなっており、乾燥具材とその他素材との素材分離抑制効果が十分に奏されていなかった。ゆえに、それぞれ単独では素材分離抑制効果は奏されず、素材分離抑制効果を奏するためには、多糖類粉末と凝集用可食粉粒とを併用すること（即ち、これらの併用により素材分離抑制を形成すること）が必須であることが実証された。 In contrast, in Comparative Example 1 in which “no edible powder particles for agglomeration” and Comparative Example 2 in which “no polysaccharide powder” were used, the variation index (3σ) was larger than that in Example 1, The effect of suppressing the material separation between the drying ingredient material and the other materials was not sufficiently exerted. Therefore, the material separation suppressing effect is not achieved by each alone, and in order to exert the material separation suppressing effect, the polysaccharide powder and the edible powder for aggregation are used in combination (that is, the material separation suppressing effect is achieved by using these in combination. It has been demonstrated that (forming) is essential.
同様に、「調味粉末の顆粒化技術」である比較例３（即ち従来技術）においても、乾燥具材とその他素材との素材分離抑制効果が不十分であり、これに対しても、本発明を適用した実施例１の製品は、素材分離抑制効果が著しく高いことがわかった。なお、乾燥具材含有率平均値（％）、（対質量配合率）については、各実施例及び各比較例間にて大差はなく、許容範囲で問題はないと判断された。 Similarly, in Comparative Example 3 (that is, the prior art) which is the “granulating technique for seasoning powder”, the effect of suppressing the material separation between the drying ingredient material and the other materials is insufficient, and the present invention is also applied to this. It was found that the product of Example 1 to which is applied has a significantly high effect of suppressing material separation. Regarding the average content (%) of the dry ingredient content and the (mixing ratio by mass), there was no great difference between the examples and the comparative examples, and it was judged that there was no problem within the allowable range.
なお、「粘性改善剤なし」とした比較例４においては、実施例１と同様に素材分離抑制効果が著しく高いものの、つけだれの粘度がやや高くなり、特別に違和感を覚えるほどではないものの、麺にこれが付着し、そうめんの心地よいのど通りがやや阻害され、実施例２の粘性改善剤を併用したそうめんつゆに比べて品質的にやや劣ることが認められた。ゆえに、麺つゆなどに代表されるつけだれのような液体調味食品に対して、具材入り乾燥食品の添加により食味向上効果を改善するに際して、水溶性非増粘多糖類粉末の使用、あるいは、水溶性非増粘多糖類粉末の併用による粘性改善による食感改善効果が、品質の向上によりよく作用することが実証された。 In Comparative Example 4 in which “no viscosity improver” was used, the material separation suppressing effect was remarkably high as in Example 1, but the viscosity of the weeping drop was slightly high, and although it did not cause a particular discomfort, It was confirmed that this adhered to the noodles, the pleasant throat passage of the somen was somewhat obstructed, and the quality was slightly inferior to that of the somen soup containing the viscosity improver of Example 2. Therefore, with respect to liquid seasoning foods such as tsukemen typified by noodle soup, when improving the taste improving effect by adding a dry food containing ingredients, use of a water-soluble non-thickening polysaccharide powder, or It was demonstrated that the texture-improving effect due to the viscosity improvement due to the combined use of the water-soluble non-thickening polysaccharide powder works better in improving the quality.
［結論］
以上の結果を総合すると、本実施形態の各実施例によれば、素材の複雑な前処理操作を行わなくても、粒度の異なる乾燥具材と、香料粉末や着色料粉末とが分離しにくく、コスト性や風味にも優れ、被添加食品に過度な粘度、濁り、ざらついた食感を付与することなく食感を改善し、かつ新鮮な香気を伴った被添加食品の食味向上効果を改善することができる具材入りの食品用トッピング剤を提供することができる。なお、本発明は上記実施形態に限定されず、発明の趣旨を逸脱しない限りにおいて適宜変更してもよい。
[Conclusion]
Summarizing the above results, according to each example of the present embodiment, it is difficult to separate the drying ingredient materials having different particle sizes and the fragrance powder or the colorant powder without performing the complicated pretreatment operation of the material. It is also excellent in cost and flavor, improves the texture without adding excessive viscosity, cloudiness, and texture to the food to be added, and improves the taste improving effect of the food to be added with fresh aroma. It is possible to provide a food-use topping agent containing ingredients. The present invention is not limited to the above-mentioned embodiment, and may be appropriately modified without departing from the spirit of the invention.
１…乾燥具材
２…凝集用可食粉粒
３…多糖類粉末
４…香料粉末及び／または着色料粉末
５…素材分離抑制剤
６…水溶性非増粘多糖類粉末
７…食品用トッピング剤
DESCRIPTION OF SYMBOLS 1 ... Drying material 2 ... Edible powder particles for agglomeration 3 ... Polysaccharide powder 4 ... Flavor powder and / or colorant powder 5 ... Material separation inhibitor 6 ... Water-soluble non-thickening polysaccharide powder 7 ... Food topping agent
Claims (8)
かさ比重が０．３７ｇ／ｃｍ３以下である多糖類粉末と、前記多糖類粉末を凝集させる特性を有する粉末状及び／または粒子状の凝集用可食粉粒とにより構成された素材分離抑制剤が含有され、
前記多糖類粉末と前記凝集用可食粉粒との質量混合比が２０：８０〜８０：２０の範囲であり、
前記乾燥具材と、前記素材分離抑制剤並びに前記香料粉末及び／又は着色料粉末との質量混合比が５：９５〜８０：２０の範囲であり、
前記素材分離抑制剤を構成する前記多糖類粉末が、かさ比重が０．２０ｇ／ｃｍ ３ 以上０．３７ｇ／ｃｍ ３ 以下であるデンプン類多糖類粉末と、前記デンプン類多糖類粉末よりもかさ比重が小さい水溶性非増粘多糖類粉末とを質量比で６０：４０〜１０：９０の範囲で含むものである
ことを特徴とする具材入りの食品用トッピング剤。 A food topping agent containing a drying ingredient and a flavoring powder and / or a coloring agent powder,
Suppression of material separation composed of a polysaccharide powder having a bulk specific gravity of 0.37 g / cm 3 or less, and a powdery and / or particulate edible powder for aggregation having a property of aggregating the polysaccharide powder Agent is contained ,
The mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is in the range of 20:80 to 80:20,
The mass mixing ratio of the drying ingredient material, the material separation inhibitor and the flavor powder and / or colorant powder is in the range of 5:95 to 80:20,
The polysaccharide powder that constitutes the material separation inhibitor has a bulk specific gravity of 0.20 g / cm 3 or more and 0.37 g / cm 3 or less, and a bulk specific gravity of the starch powder that is higher than that of the starch polysaccharide powder. A water-soluble non-thickening polysaccharide powder having a small amount in the range of 60:40 to 10:90 by mass ratio, a topping agent for food containing ingredients.
前記凝集用可食粉粒は１ｍｍメッシュオンかつ３ｍｍメッシュパスであり、
前記多糖類粉末は１ｍｍメッシュパスである
ことを特徴とする請求項１乃至５のいずれか１項に記載の具材入りの食品用トッピング剤。 The drying ingredient is 1 mm mesh on and 10 mm mesh pass,
The edible powder particles for agglomeration are 1 mm mesh on and 3 mm mesh pass,
The topping agent for food containing ingredients according to any one of claims 1 to 5 , wherein the polysaccharide powder has a 1 mm mesh pass.
前記多糖類粉末と前記凝集用可食粉粒との質量混合比を２０：８０〜８０：２０の範囲とし、
前記乾燥具材と、前記素材分離抑制剤並びに前記香料粉末及び／又は着色料粉末との質量混合比を５：９５〜８０：２０の範囲とし、
前記素材分離抑制剤を構成する前記多糖類粉末を、かさ比重が０．２０ｇ／ｃｍ ３ 以上０．３７ｇ／ｃｍ ３ 以下であるデンプン類多糖類粉末と、前記デンプン類多糖類粉末よりもかさ比重が小さい水溶性非増粘多糖類粉末とを質量比で６０：４０〜１０：９０の範囲で含むものとする
ことにより、トッピング剤素材の分離を抑制し、かつ被添加食品に対する過度な粘度、濁り及びざらついた食感の付与を抑制して食感を改善する方法。 A topping agent for foods containing a drying ingredient and a flavoring powder and / or a coloring powder, a polysaccharide powder having a bulk specific gravity of 0.37 g / cm 3 or less, and a water-soluble non-thickening polysaccharide powder. While adding a material separation inhibitor composed of a powdery and / or particulate edible powder for aggregation having the property of aggregating the polysaccharide powder ,
The mass mixing ratio of the polysaccharide powder and the edible powder particles for aggregation is set in the range of 20:80 to 80:20,
The mass mixing ratio of the drying ingredient and the material separation inhibitor and the flavor powder and / or colorant powder is in the range of 5:95 to 80:20,
The polysaccharide powder that constitutes the material separation inhibitor has a bulk specific gravity of 0.20 g / cm 3 or more and 0.37 g / cm 3 or less, and a bulk specific gravity of the starch powder that is higher than that of the starch polysaccharide powder. The content of the water-soluble non-thickening polysaccharide powder having a small amount in the range of 60:40 to 10:90 by mass ratio suppresses the separation of the topping agent material, and it is excessive for the food to be added. A method of suppressing texture, turbidity and rough texture to improve texture.
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