JPS58209944A - Preparation of instant granular food - Google Patents

Abstract

PURPOSE:In preparing the titled food by granulating a powdered raw material consisting essentially of wheat flour in a flow state, to carry out granulation easily and to enlarge the size of granules, by replacing partially the wheat flour with gelatinized wheat flour or gelatinized starch. CONSTITUTION:In preparing instant granular food such as instant white sauce, instant corn soup, or instant tomato sauce, consisting of wheat flour as a main raw material by granulation in a flow state, about 5-20wt% wheat flour is replaced with gelatinized wheat flour or gelatinized starch. When the powdered raw material is granulated in a flow state by a conventional procedure, the prepared granules have larger granular size than those prepared by an existing procedure, so that an instant granular food having improved solubility is obtained.

Description

【発明の詳細な説明】 本発明は小麦粉を主体原料とする即席粒状食品の新規製
造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing instant granular foods using wheat flour as the main raw material.

従来から、例えば、小麦粉４〜８割に脱脂粉乳、粉末油
脂、粉末調味料、粉末香辛料等の他の粉末副原料６〜２
割を混合した即席ホワイトソース用粉末原料、などのよ
うな小麦粉を主体とする粉末原料は、これを牛乳や水で
溶いたときの溶解性または分散性をよくするために流動
造粒して即席粒状食品とすることは一般に行なわれてい
るところである。ところが上記したような小麦粉を主体
とする粉末原料はどういうわけか流動造粒によって大き
な粒子に造粒し錐＜、そのためか、例えば一定時間造粒
処理をしたものをｌＯ倍量程度の水にニーダ−（撹拌具
付煮炊機）を用いて５〜１０分間混合して溶いてみても
粉が一部液面上に浮いたまま残り、水溶きがすこぶる困
難であった。この傾向は小麦粉の割合が多い程、詳しく
は６割以上のときに顕著であることが認められた。Conventionally, for example, 40% to 80% of wheat flour and 6 to 2% of other powdered auxiliary materials such as skim milk powder, powdered oil, powdered seasoning, powdered spice, etc.
Powdered raw materials mainly made of wheat flour, such as powdered raw materials for instant white sauce mixed with wheat flour, are fluidized into fluid granules to improve their solubility or dispersibility when mixed with milk or water. It is common practice to make granular foods. However, for some reason, the powdered raw materials mainly made of wheat flour as mentioned above are granulated into large particles by fluidized granulation, which may be the reason why, for example, if the material is granulated for a certain period of time and then kneaded in about 10 times the amount of water. - Even when I tried to mix and dissolve the powder for 5 to 10 minutes using a boiler with a stirrer, some of the powder remained floating on the liquid surface, making it extremely difficult to dissolve in water. This tendency was found to be more pronounced as the proportion of wheat flour increased, specifically when it was 60% or more.

大きな粒子はど空隙率が高く、よって水との接触面が多
く溶解性を高めうるであろうという考えに基き、本発明
は流動造粒に際して粒子を大きく造粒しうる粒状食品の
製造方法を提供し、もって溶解性の改善を計ることを目
的とする。Based on the idea that large particles have a high porosity and therefore have a large surface area in contact with water, the solubility can be increased.The present invention provides a method for producing granular foods that can granulate large particles during fluidized granulation. The purpose is to improve solubility.

よって、本発明者は鋭意研究を重ねた結果、主原料たる
小麦粉の一部をα化小麦粉またはα化澱粉で代替するこ
とによって流動造粒に際して、より造粒し易く、よって
粒子を大きくし易くすることができることを見い出した
。これは多分、α化小麦粉、澱粉を加えることにより粉
末が吸湿し易くなり造粒時の粉末あるいは粒子の結びつ
きが強まり、よって粒子が大きくなり得るのではないか
と考えられる。Therefore, as a result of extensive research, the present inventor has found that by substituting a part of the main raw material wheat flour with pregelatinized wheat flour or pregelatinized starch, it becomes easier to granulate during fluid granulation, and therefore it is easier to increase the size of particles. I found out that it can be done. This is probably because the addition of pregelatinized wheat flour and starch makes it easier for the powder to absorb moisture, which strengthens the bond between the powder or particles during granulation, which can result in larger particles.

本発明はこのような知見に基いて完成されたものであっ
て、小麦粉を主体とする粉末原料を流動造粒して即席粒
状食品を製造するに際して、その小麦粉の一部をα化小
麦粉またはα化澱粉と置き換えることを特徴とする、即
席粒状食品の製造方法を提供するものである。The present invention was completed based on such knowledge, and when producing an instant granular food by fluidizing powder raw materials mainly consisting of wheat flour, a part of the flour is converted into pregelatinized flour or α-gelatinized flour. The present invention provides a method for producing an instant granular food, which is characterized by replacing modified starch with modified starch.

本発明の方法の対象である即席粒状食品は、即席ホワイ
トソース、即席コーンスープ、即席トマトソース等、従
来より小麦粉を主体原料とする即席粒状食品として知ら
れている即席ソース、スープ類である。The instant granular foods that are the subject of the method of the present invention are instant sauces and soups that have been conventionally known as instant granular foods made from wheat flour as a main ingredient, such as instant white sauce, instant corn soup, and instant tomato sauce.

以下、本発明の詳細な説明する。The present invention will be explained in detail below.

本発明において、「小麦粉を主体とする粉末原料」とは
、小麦粉４〜８割と他の粉末副原料高々６割とからなる
粉末状の原料を意味する。小麦粉としては特別側の処理
もしてない小麦粉そのものの他に、粉くささを除くなど
のために焙焼処理、例えば１００〜１１０℃で１０〜２
０分間加熱処理、したものも含む。他の粉末副原料とし
ては、目的とする最終製品の種類に応じて種々のものが
用いうるが、例えば脱脂粉乳、コーンのような穀粉、バ
ターパウダーなどの粉末油脂、ブイヨン粉末、トマトパ
ウダー、砂糖あるいは食塩などの粉末調味料、粉末香辛
料などを挙げることができる。このような小麦粉と粉末
副原料との割合は目的とする最終製品の種類に応じて上
記の配合割合の範囲内で適宜変えうるが、更に粉末副原
料においても、例えば即席ホワイトソースを最終製品と
する場合であってもこれを牛乳で溶くことを目的とする
場合と水で溶くことを目的とする場合では用いる脱脂粉
乳の量は適宜変えることができる。In the present invention, "powder raw material mainly composed of wheat flour" means a powdered raw material consisting of 40 to 80% wheat flour and at most 60% other powdered auxiliary raw materials. In addition to the wheat flour itself, which has not undergone any special processing, wheat flour is roasted to remove powderiness, for example, at 100 to 110°C for 10 to 2 hours.
Including those that have been heat-treated for 0 minutes. Various other powdered auxiliary materials can be used depending on the type of final product, such as skimmed milk powder, corn flour, powdered oils and fats such as butter powder, bouillon powder, tomato powder, sugar, etc. Alternatively, powdered seasonings such as salt, powdered spices, etc. can be mentioned. The ratio of flour and powdered auxiliary raw materials can be changed as appropriate within the range of the above-mentioned blending ratio depending on the type of desired final product. Even when using skim milk powder, the amount of skim milk powder used can be changed as appropriate depending on whether the purpose is to dissolve it in milk or in water.

ここにおいて、本発明の方法によれば、上記した小麦粉
原料のその一部をα化小麦粉またはα化澱粉と置き換え
る。置き換える割合は用いる小麦　　　−粉子定量の５
〜２０重ｔチが好ましい。５チ未満では粒子を大きく造
粒する効果が得難く、２０％を超すと得られた粒状食品
を実際に水あるいは牛乳等で溶かして調理した際調理品
に粉くささが残ったり、調理品をプリンプリンした状態
にしてしまったり、あるいは得られた粒状食品を加熱溶
解させた場合などに粒子の表面部のみが糊化してしまい
かえって不溶性小塊を生じ易くしてしまうなどの不都合
が生じてくるからである。置き換え用のα化小麦粉また
はα化澱粉、例えばα化小麦澱粉、α化コンスターチ等
、はいずれも市販品を用いればよい。本発明においてα
化小麦粉およびα化澱粉のいずれも単独で小麦粉の一部
代替として用いることができるが、これらを併合しても
用いうろことはいうまでもなく、その場合の両者の割合
は目的とする最終製品等に応じて適宜変めればよい。Here, according to the method of the present invention, a part of the above-mentioned wheat flour raw material is replaced with pregelatinized wheat flour or pregelatinized starch. The replacement ratio is the wheat used - 5 of the flour determination
~20 weights are preferred. If it is less than 5%, it is difficult to obtain the effect of granulating large particles, and if it exceeds 20%, when the resulting granular food is actually dissolved in water or milk, etc. and cooked, the cooked product may remain powdery or the cooked product may be Inconveniences may occur, such as leaving the food in a pudding state, or when heating and dissolving the obtained granular food, only the surface of the particles becomes gelatinized, making it easier to form insoluble small lumps. It is from. Any commercially available pregelatinized wheat flour or pregelatinized starch, such as pregelatinized wheat starch, pregelatinized cornstarch, etc., for replacement may be used. In the present invention α
Both converted wheat flour and pregelatinized starch can be used alone as a partial substitute for wheat flour, but even if they are combined, it goes without saying that the scales used will be different, and in that case, the ratio of both will vary depending on the desired final product. It may be changed as appropriate depending on the situation.

このようにして準備した小麦粉を主体とする粉末原料は
、次いで流動造粒に付し、所望の即席粒状食品を製造す
る。流動造粒は従来の一般的な方法と特に異なることは
なく、例えば上記の粉末原料を一定容器に収容し、ここ
へ約５５〜６５℃の熱風を吹き込みながら約１〜３重ｉ
％濃度の糊液（バインダー）を噴霧することによって行
なう。The powdered raw material mainly composed of wheat flour thus prepared is then subjected to fluidized granulation to produce the desired instant granular food. Fluidized granulation is not particularly different from conventional general methods; for example, the above-mentioned powder raw materials are placed in a certain container, and hot air of about 55 to 65°C is blown into the container, and about 1 to 3 times the powder is granulated.
This is done by spraying a glue solution (binder) at a concentration of

ここにおいて用いる糊液も通常の例えば、加熱糊化した
バレイショ澱粉液などでよく、これを粉末原料１００ｋ
ｇ当り上記濃度液で３５〜４５に９程度噴霧すればよい
。The size liquid used here may also be a normal one, such as a potato starch liquid that has been gelatinized by heating.
It is sufficient to spray about 9 to 35 to 45 g of the above-mentioned concentration liquid per gram.

上記した本発明の方法により翌造された即席粒状食品が
、従来法によって製造されたものと比べていかにその粒
子が大きいものであり、それ故いかに溶解性が改良され
たものであるかを以下、粒状食品として即席ホワイトソ
ースを例とした試験例の結果でもって明らかにする。尚
、本発明において部はすべて重量部である。The following describes how the particles of the instant granular food produced by the method of the present invention described above are larger than those produced by the conventional method, and how its solubility is improved accordingly. This is clarified by the results of a test example using instant white sauce as a granular food. In the present invention, all parts are by weight.

試験例 小麦粉（未処理）８５部、脱脂粉乳５部、バターパウダ
ー５部および粉末調味料、香辛料（食塩、コシヨウなど
）５部からなる粉末原料を下記の条件下で流動造粒する
に際して、上記小麦粉のうち１０部（約１２重量％）を
それぞれα化小麦粉、α化コーンスターチ、α化率麦粉
＋α化コーンスターチ（１対１）で置き換えてそれぞれ
即席ホワイトソースを製造した。尚、未処理小麦粉８５
部を用いて製造したものを対照の粒状食品とした。Test Example When fluidizing a powder raw material consisting of 85 parts of wheat flour (untreated), 5 parts of skim milk powder, 5 parts of butter powder, and 5 parts of powdered seasonings and spices (salt, koshiyo, etc.) under the following conditions, the above Instant white sauces were produced by replacing 10 parts (about 12% by weight) of the wheat flour with pregelatinized wheat flour, pregelatinized corn starch, and pregelatinized wheat flour + pregelatinized cornstarch (1:1 ratio). In addition, unprocessed wheat flour 85
A control granular food was produced using the same method.

流動造粒条件 熱風温度＝６０℃ 排気温度：３５〜５０℃ 糊液（バインダー）：　２重量％濃度の加熱糊化したバ
レイショ澱粉 液を粉末原料１００ｇに 対して３５〜４５ｇ 次いで、得られた４種の粒状食品についてそれぞれ粒度
分布を測定し、更に下記の溶解性試験に供した。Fluidized granulation conditions Hot air temperature = 60°C Exhaust temperature: 35-50°C Sizing liquid (binder): 35-45 g of heated gelatinized potato starch liquid with a concentration of 2% by weight per 100 g of powder raw material Then, the obtained 4 The particle size distribution of each seed granular food was measured and further subjected to the following solubility test.

溶解性試験 ニーダ−中で各粒状食品１０ｋｇに水１００１を加えて
５ｒ、　ｐ、ｍ　Ｘ　５分間攪拌溶解したときの溶は状
態を観察する。Solubility test 10 kg of each granular food was added to 100 ml of water and stirred and dissolved for 5 r, p, m x 5 minutes, and the state of dissolution was observed.

結果は下記の表の通りであった。The results were as shown in the table below.

備考：（１）粒度分布において、例えばｒｌ　００−６
０Ｊは６０メツシュ篩通過、１００メツシユ篩不通過を
意味する。他も同様。Remarks: (1) In particle size distribution, e.g. rl 00-6
0J means passing through a 60-mesh sieve and not passing through a 100-mesh sieve. Same goes for the others.

（２）溶解性において、記号はそれぞれ○は溶けが良く
なめらかであること、 ×は溶けが悪く一部が“だま”状となり液面に浮いてい
ること、 を表わしている。(2) Regarding solubility, the symbols ○ represent good melting and smooth melting, and × represent poor melting, with some parts forming lumps and floating on the liquid surface.

上記の表より、本発明の方法によるものは対照品よシも
粒子の大きいものが多くなり、溶解性が良くなっている
ことが理解される。From the table above, it can be seen that the products prepared by the method of the present invention have larger particles than the control product, and have better solubility.

本発明を実施例でもって更に詳しく説明する。The present invention will be explained in more detail with reference to Examples.

実施例１ １００℃で約加分間焙焼処理した小麦粉４０部、コーン
粉あ部、バターパウダー５部、脱脂粉乳１０部および粉
末調味料、香辛料（食塩、コシヨウなど）１０部からな
る粉末原料を上記試験例に準じて流動造粒するに際して
、上記小麦粉のうち６部（約１５重量％）をα化小麦粉
で置き換えて即席コーンスープを製造した。Example 1 A powdered raw material consisting of 40 parts of wheat flour roasted at 100°C for about an additional minute, corn flour, 5 parts of butter powder, 10 parts of skim milk powder, and 10 parts of powdered seasonings and spices (salt, koshiyo, etc.) was prepared. In fluid granulation according to the above test example, 6 parts (about 15% by weight) of the above wheat flour was replaced with gelatinized wheat flour to produce instant corn soup.

実施例２ 上記実施例１においてα化小麦粉に代えてα化コーンス
ターチを用いた他は同様にして即席コーンスープを製造
した。Example 2 An instant corn soup was produced in the same manner as in Example 1 except that pregelatinized corn starch was used instead of pregelatinized wheat flour.

実施例３′ 小麦粉（未処理）５４部、α化小麦粉・トα化コーンス
ターチ６部（小麦粉重量の１０％置き換えに相当）、ト
マトパウダー加部、バターパウダー１０部および粉末調
味料、香辛料（食塩、コシヨウなど）１０部からなる粉
末原料を上記試験例に準じて流動造粒して即席トマトソ
ースを製造した。Example 3' 54 parts of wheat flour (untreated), 6 parts of pregelatinized wheat flour/gelatinized cornstarch (equivalent to replacing 10% of the weight of wheat flour), added part of tomato powder, 10 parts of butter powder, powdered seasoning, spices (salt) An instant tomato sauce was produced by fluidizing a powder raw material consisting of 10 parts of 10 parts of P. spp., Koshiyo, etc.) according to the above test example.

上記実施例１〜３において得られた各即席粒状食品を上
記試験例の溶解性試験に準じて溶がしてみ゛たところい
ずれも溶は方は良好で大変なめらかであった。When each of the instant granular foods obtained in Examples 1 to 3 above was dissolved according to the solubility test in the above Test Example, the dissolution was good and very smooth.

Claims (1)

【特許請求の範囲】 １、小麦粉を主体とする粉末原料を流動造粒して即席粒
状食品を製造するに際して、その小麦粉の一部をα化小
麦粉またはα化澱粉と置き換えることを特徴とする、即
席粒状食品の製造方法。 ２、小麦粉重量の約５〜２０チをα化小麦粉またはα化
澱粉と１誰き換える、特許請求の範囲第１項に記載の即
席粒状食品の製造方法。[Claims] 1. When producing an instant granular food by fluidizing a powder raw material mainly composed of wheat flour, a part of the wheat flour is replaced with pregelatinized wheat flour or pregelatinized starch, Method for producing instant granular food. 2. The method for producing an instant granular food according to claim 1, wherein about 5 to 20 g of the weight of the flour is replaced with pregelatinized wheat flour or pregelatinized starch.