JPS6019458A - Prevention of solidification of powdery food - Google Patents
Prevention of solidification of powdery foodInfo
- Publication number
- JPS6019458A JPS6019458A JP58125718A JP12571883A JPS6019458A JP S6019458 A JPS6019458 A JP S6019458A JP 58125718 A JP58125718 A JP 58125718A JP 12571883 A JP12571883 A JP 12571883A JP S6019458 A JPS6019458 A JP S6019458A
- Authority
- JP
- Japan
- Prior art keywords
- powdered
- caking
- water
- solid fat
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は粉末圧油、粉末みそ、粉乳、粉末果汁、動物エ
キスや植物エキス等を粉末化したいわゆる天然エキス粉
末、クエン酸、リンゴ酸、酒石酸等水に対する溶解度の
高い食品添加物、あるいはこれらを主成分とする吸湿固
結性を有する粉末食品の、製造時、使用時あるいは保存
時における吸湿固結性の改善方法に閃する。Detailed Description of the Invention The present invention uses powdered compressed oil, powdered miso, powdered milk, powdered fruit juice, so-called natural extract powders made from powdered animal extracts, plant extracts, etc., which have high solubility in water, such as citric acid, malic acid, and tartaric acid. I was inspired by a method for improving the hygroscopic caking properties of food additives or powdered foods containing hygroscopic caking properties during production, use, or storage.
」−記粉末食品は、′一般的に各食品に個有の特定水分
含有率以上の水分がそめ食品中に存在する場合、ダマの
発生あるいは固結を生じることか知られており、ダマの
発生あるいは固結か生じた場合は、必要量を計量分取す
る際にダマ、固まりの破壊操作が必要となり、操作性か
非常に悪くなる。Powdered foods are generally known to form lumps or clumps if they contain more than a specific water content that is unique to each food. If such formation or caking occurs, it becomes necessary to destroy the lumps and clumps when measuring and dispensing the required amount, resulting in very poor operability.
また、はなはだしい場合には固結か強固で破壊か困難で
あったり、潮解を起こずこともある。In extreme cases, it may be hard to solidify or break, or it may not deliquesce.
ダマの発生あるいは固結を防止するためには、まず第一
に食品の水分を前述の特定水分含有率以下とし、更に製
造後は密閉性の高い包材の中に入れて吸湿しないように
保存する必要がある。しかし、包材はそれが袋であれ瓶
であれ、一度開封すると開封前の密閉性を保つことは困
難であり、袋の切れ目やビンのフタのずきまより吸湿す
るため中に入っている食品の吸湿固結をさけることはむ
ずかしい。更に粉末食品を造粒して顆粒としたり、リン
酸カルシウム、炭酸マグネシウム等の水不溶性微粉末を
添加する、又は常況で固体である油脂を加熱溶融して混
合する等の吸湿固結改良方法が知られているが、これら
はある程度の効果は認められるものの、特に夏場の高畠
多湿な気候のもとでは吸湿固結を完全に防止することは
困難である。In order to prevent the formation of lumps or caking, first of all, the moisture content of the food should be kept below the specified moisture content mentioned above, and after production, it should be stored in highly airtight packaging to prevent it from absorbing moisture. There is a need to. However, once the packaging is opened, whether it is a bag or a bottle, it is difficult to maintain the airtightness of the packaging, and the food inside absorbs moisture from the edges of the bag and the lid of the bottle. It is difficult to avoid moisture absorption and caking. Furthermore, methods for improving moisture absorption and solidification are known, such as granulating powdered foods into granules, adding water-insoluble fine powders such as calcium phosphate and magnesium carbonate, or heating and melting fats and oils that are normally solid and mixing them. Although these methods are effective to some extent, it is difficult to completely prevent moisture absorption and caking, especially in the humid climate of highlands in the summer.
本発明者らは、上記問題点を解決するために種々の検討
を行った結果、吸湿固結性を有する粉末食品に対し、固
結防止剤として融点が３５〜８０°Ｃの範囲にある固形
脂と水不溶性微粉末とを各々０．５〜２０重量％及び０
．１〜５重量％の配合量範囲で粉末食品に混合すること
により、粉末食品の吸湿固結を従来の方法と比べ飛躍的
に防止することができることを発見し、本発明をなすに
至った。As a result of various studies conducted by the present inventors to solve the above-mentioned problems, the inventors of the present invention have found that a solid material with a melting point in the range of 35 to 80°C can be used as an anti-caking agent for powdered foods with moisture-absorbing and caking properties. 0.5 to 20% by weight of fat and water-insoluble fine powder, respectively.
．． The present inventors have discovered that moisture absorption and caking of powdered foods can be dramatically prevented compared to conventional methods by mixing them into powdered foods in an amount ranging from 1 to 5% by weight, leading to the present invention.
以下、本発明を詳述する。The present invention will be explained in detail below.
本発明の適用される粉末食品は、吸湿固結性を存するも
ので、例えば粉末圧油、粉末みそ、粉乳。Powdered foods to which the present invention is applied are those that have moisture absorption and caking properties, such as powdered pressurized oil, powdered miso, and powdered milk.
粉末果汁、動植物エキス粉末、蛋白加水分解物、アミノ
酸系天然調味料、化学調味料、糖類、有機酸類、食塩、
塩化カリウム等の水溶性の天然添加物あるいは食品添加
物、あるいはこれらを主成分とする粉末スープ、調味料
、調味スパイス、粉末コーヒー、ココア、゛クリーミン
グパウダー、プディング、粉末ソースなどがあげられる
。本発明はこれらの粉末食品に対し融点が３５〜８０°
Ｃの範囲にある固形脂と水不溶性微粉末とを添加、混合
するものであり、これにより粉末食品の吸湿固結性を抑
制し得たものである。Powdered fruit juice, animal and plant extract powder, protein hydrolyzate, amino acid-based natural seasonings, chemical seasonings, sugars, organic acids, salt,
Examples include water-soluble natural additives or food additives such as potassium chloride, or powdered soups, seasonings, seasoning spices, powdered coffee, cocoa, creaming powder, pudding, powdered sauces, etc. that contain these as main ingredients. The present invention provides these powdered foods with a melting point of 35 to 80°.
A solid fat in the range C and a water-insoluble fine powder are added and mixed, and thereby the moisture absorption and caking property of the powdered food can be suppressed.
本発明において使用される固形脂は、融点が３５〜８０
℃の範囲のものであれば動物性、植物性、それらを水添
したもののいずれでも使用できる。また、固形脂は１種
を単独で使用しても２種以」二をＵ１用してもさしつか
えない。The solid fat used in the present invention has a melting point of 35 to 80
As long as the temperature is within the range of °C, any of animal origin, vegetable origin, and hydrogenated versions thereof can be used. Further, one type of solid fat may be used alone or two or more types may be used as U1.
また水不溶性微粉末としては、第３リン酸カルシウム、
炭酸マグネシウム、乳酸カルシウム、結晶セルロース、
アビセル、炭酸カルシウム、タルク、骨粉、けいそう土
、白陶土、ケイ酸アルミニウムカルシウム、ケイ酸カル
シウム、ステアリン酸カルシウム、酸化マグネシウム、
ケイ酸マグネシウム、ステアリン酸マグネシウム、ケイ
酸アルミニウム、フェロシアン化ナトリウム１０水加物
、ケイ酸３カルシウム等水に不溶なものの微粉末ならば
いずれでもよく、またその１種を単独で使用しても２種
以上を併用してもさしつかえない。In addition, water-insoluble fine powders include tertiary calcium phosphate,
Magnesium carbonate, calcium lactate, crystalline cellulose,
Avicel, calcium carbonate, talc, bone meal, diatomaceous earth, china clay, calcium aluminum silicate, calcium silicate, calcium stearate, magnesium oxide,
Any fine powder of water-insoluble substances such as magnesium silicate, magnesium stearate, aluminum silicate, sodium ferrocyanide decahydrate, and tricalcium silicate may be used, or one of them may be used alone. There is no problem even if two or more types are used together.
固形脂と水不溶性微粉末を粉末食品に添加する方法とし
ては、先ず水不溶性微粉末を食品に添加混合した後固形
脂を加熱溶融して食品に添加混合する、固形脂を加熱溶
融して食品に添加混合した後に水不溶性微粉末を添加混
合する、または固形脂を加熱溶融したものに水不溶性微
粉末を添加混合し、それを食品に対し添加混合するのい
ずれの方法でもよいが、特に加熱溶融した固形脂に水不
溶性微粉末°を混合した後にそれを粉末食品（粉末状で
も顆粒状でもよい）に添加混合した場合に良い結果が得
られる。The methods of adding solid fat and water-insoluble fine powder to powdered foods include first adding and mixing the water-insoluble fine powder to food, then heating and melting the solid fat, and adding and mixing it to the food; Either method can be used, such as adding and mixing water-insoluble fine powder after heating and mixing solid fat, or adding and mixing water-insoluble fine powder to solid fat heated and melted, and then adding and mixing it to food. Good results can be obtained when a water-insoluble fine powder is mixed with molten solid fat and then added to and mixed with a powdered food (which may be in the form of powder or granules).
本発明はこのように融点が３５〜８０Ｃの固形脂と水不
溶性微粉末とを併用するものであるが、この場合固形脂
と水不溶性微粉末を粉末食品に対しそれぞれ０．５〜２
０重景％重量０．１〜５重量％の配合割合で配合するこ
とが必要であり、この配合量範囲で融点３５〜８０℃の
固形脂と水不溶性微粉末とを併用することにより、粉末
食品の吸湿固結を防止する゛とともに、食感、味風味も
良好な商品価値のすぐれた粉末食品を得ることができる
。これに対し、固形脂の配合量が０．５重量％より少な
い場合は吸湿固結性を改善することかでき−ず、また、
２０重量％を越える（合は油脂相互の付着作用のため製
品の流動性が悪くなり、商品価値をそこなう。また、水
不溶性微粉末の配合量が０．１重量％より少ないと吸湿
固結性を改善することはできず、また５重量％以」二だ
と使用時に粉末食品を熱湯に溶解させた場合、白濁乃至
沈降物が目立ち、かつ味風味、食感を劣化させるなど、
性状、外観をそこなう。The present invention uses solid fat with a melting point of 35 to 80C in combination with water-insoluble fine powder.
It is necessary to mix at a blending ratio of 0.1 to 5% by weight, and by using a solid fat with a melting point of 35 to 80°C and a water-insoluble fine powder together in this blending range, powder To prevent moisture absorption and caking of a food product, and to obtain a powdered food product having good texture, taste and flavor, and having excellent commercial value. On the other hand, if the amount of solid fat blended is less than 0.5% by weight, the moisture absorption and caking properties cannot be improved;
If the amount exceeds 20% by weight, the fluidity of the product will deteriorate due to mutual adhesion between fats and oils, and the commercial value will be lost.Also, if the amount of water-insoluble fine powder is less than 0.1% by weight, moisture absorption and caking will occur. Moreover, if it is less than 5% by weight, when powdered food is dissolved in hot water during use, cloudiness or sediment becomes noticeable, and the taste, flavor, and texture deteriorate.
It will damage the property and appearance.
本発明により得られた粉末食品は、融点３５〜８０℃の
固形脂と水不溶性微粉末を各々０．５〜２０重量％及び
０．１〜５重量％の配合量範囲で添加混合していること
により、粉末食品の吸湿固結が従来の方法に比べ飛躍的
に改善される。このため包材を一度開封した後に保存を
しても、再度使用する際にダマ、固結などが発生ずるこ
とはなく、取り扱いが非常に優れた状態で使用しつづけ
ることができる。The powdered food obtained by the present invention contains solid fat with a melting point of 35 to 80°C and water-insoluble fine powder added in amounts of 0.5 to 20% by weight and 0.1 to 5% by weight, respectively. This dramatically improves the moisture absorption and caking of powdered foods compared to conventional methods. Therefore, even if the packaging material is stored after being opened, no lumps or caking will occur when the packaging material is used again, and it can be used continuously in an extremely easy-to-handle condition.
尚、本発明でいう粉末食品は、微粉末状〜粒状を含む広
範な乾燥食品をいう。従って、造粒した顆粒状の食品も
対象となる。The term "powdered food" as used in the present invention refers to a wide range of dry foods including those in the form of fine powder to granules. Therefore, granulated granular foods are also covered.
以下、実施例により本発明を更に説明する。The present invention will be further explained below with reference to Examples.
実施例１
（ラーメンスープ）
粉末醤油 ３０．０重量部
食 塩 ４５．Ｑｔｔ
グルタミン酸ソーダ １４．０／／
粉末ビーフエキス ４．０ 〃
ガーリックパウダー １．５ 〃
黒 コ シ ョ ウ ０．５ 〃
上記配合に従い、原料を粉砕混合した後流動造粒を行っ
たものに対し、第１表に示す割合で豚腸及び第３リン酸
カルシウムを添加し、サンプルとした。尚、豚腸及び第
３リン酸カルシウムの添加法は、（１）ｆｔＥ３リン酸
カルシウムを予め溶融した豚腸に混合し、造粒品に混合
したものをサンプルｌとし、（２）溶融豚腸を造粒品に
添加混合後、第３リン酸カルシウムを混合したものをサ
ンプル２とした。Example 1 (Ramen soup) Powdered soy sauce 30.0 parts by weight Salt 45. Qtt Sodium glutamate 14.0 // Powdered beef extract 4.0 〃 Garlic powder 1.5 〃 Black pepper 0.5 〃 According to the above formulation, the raw materials were pulverized and mixed, then subjected to fluid granulation. Pig intestines and tertiary calcium phosphate were added in the proportions shown in Table 1 to prepare samples. The method for adding pig intestines and tribasic calcium phosphate is as follows: (1) ftE3 calcium phosphate is mixed with pre-melted pig intestines and mixed into a granulated product as sample 1; (2) molten pig intestines are mixed into a granulated product. Sample 2 was prepared by adding tertiary calcium phosphate and mixing the mixture.
更に対照としては（３）溶融豚腸のみ添加（す／プル３
） 、（４）固結防止剤無添加（サンプル４）の２つ
を用いた。Furthermore, as a control, (3) only molten pig intestine was added (su/pull 3).
) and (4) no anti-caking agent added (sample 4) were used.
第１表
上記ラーメンスープ９５部に対する割合吸湿固粘性の評
価法は、上記サンプルを５Ｘ５Ｃ１１のガラス製秤量瓶
に２ｇとり、フタを開けた状態で下記恒湿槽内へ１０日
間放置した後、その固結度の評価を行なった。結果を第
２表に示す。Table 1: To evaluate the moisture absorption and solidity of 95 parts of the above ramen soup, place 2 g of the above sample in a 5x5C11 glass weighing bottle, leave it in the humidity chamber shown below with the lid open for 10 days, and then The degree of consolidation was evaluated. The results are shown in Table 2.
第２表
温度２５℃
○・・・・・・サラサラ △・・・・・・ダマあり ×
・・・・・・固結実施例２
（ポタージュスープ）
食 塙 １０重量部
グルタミン酸ソーダ ５ 〃
小 麦 粉 ５０ 〃
脱脂粉乳 １５〃
たん白加水分解物 ５ノ？
香 辛 料 ５ 〃
」１記配合により混合した粉体原料に対し、第３表に示
ず配合て溶融菜種水添脂（融点５０°Ｃ）に第３リン酸
カルシウムを混合したものを添加混合したものをサンプ
ルとし、対ＩＱとして、上記と同一の粉体原料に対し、
（１）菜種水添脂１０ｆｆｆ量部のみを添加したもの（
サンプル２ ）、（２）無添加のもの（サンプル３ ’
） 、＋３）菜種油を０，０６重里部のみ添加したもの
（対照１ ’） 、（４）菜種油０．０６重ｆｉｔ部及
び第３９／酸カルシウム０．０３重量部をｏ１用添加し
たもの（対照２）を用い、実施例１と同様の方法により
吸瀞固結性を評価した。Table 2 Temperature 25℃ ○・・・・・・Smooth △・・・・・・Clumps ×
Consolidation Example 2 (Potage Soup) Meal 10 parts by weight Sodium glutamate 5 Wheat flour 50 Skim milk powder 15 Protein hydrolyzate 5 No? Spice 5 〃 To the powdered raw materials mixed according to the formulation described in 1, a mixture of melted hydrogenated rapeseed fat (melting point 50°C) and tertiary calcium phosphate, which is not shown in Table 3, is added and mixed. For the same powder raw material as above, as a sample and IQ,
(1) Added only 10 fff of hydrogenated rapeseed fat (
Sample 2), (2) No additives (Sample 3'
), +3) Added only 0.06 parts by weight of rapeseed oil (Control 1'), (4) Added 0.06 parts by weight of rapeseed oil and 0.03 parts by weight of calcium 39/acid for o1 (Control 2) and the same method as in Example 1 to evaluate the suction and consolidation properties.
結果を第４表に示す。The results are shown in Table 4.
第 ３ 表
第 ４ 表
以上の結果より明らかなように、不発明による粉末食品
は高温保存時における固結ｈ・防止され、流動性も良好
で極めて安定な物性を１１゛ることかできる。As is clear from the results shown in Tables 3 and 4, the powdered food according to the invention can be prevented from caking during high-temperature storage, has good fluidity, and has extremely stable physical properties of 11.
特許出願人 味の素株式会社Patent applicant: Ajinomoto Co., Inc.
Claims (1)
して固結を防止するに際し、固結防止剤として、融点が
３５〜８０°Ｃの範囲にある固結脂と水不溶性微粉末と
を各々０，５〜２０重量％及び０．１〜５重量％の配合
範囲て添加混合することを特徴とする粉末食品の固結防
止方法。 ２ 吸湿固結性を有する粉末食品に固結防止剤を添加し
て固結を防止するに際し、固結防止として、融点が３５
〜８０℃の範囲にある固形脂０．５〜２０重量％及び水
不溶性微粉末０．１〜５重量％を使用し、加熱溶融した
固形脂に水不溶性微粉末を添加、分散させたものを残り
の粉体原料に添加することを特徴とする粉末食品の固結
防止方法。[Claims] ■ When a u1 anti-caking agent is added to a powdered food that has moisture absorption and caking properties to prevent caking, the anti-caking agent is used as a caking agent with a melting point in the range of 35 to 80°C. 1. A method for preventing caking of powdered foods, which comprises adding and mixing fat and water-insoluble fine powder in a blending range of 0.5 to 20% by weight and 0.1 to 5% by weight, respectively. 2. When adding an anti-caking agent to a powdered food that has moisture absorption and caking properties to prevent caking, the melting point is 35%.
Using 0.5-20% by weight of solid fat and 0.1-5% by weight of water-insoluble fine powder in the range of ~80°C, the water-insoluble fine powder is added and dispersed in the heated and melted solid fat. A method for preventing caking of powdered foods, which comprises adding the remaining powdered ingredients to the remaining powdered ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58125718A JPS6019458A (en) | 1983-07-11 | 1983-07-11 | Prevention of solidification of powdery food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58125718A JPS6019458A (en) | 1983-07-11 | 1983-07-11 | Prevention of solidification of powdery food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6019458A true JPS6019458A (en) | 1985-01-31 |
Family
ID=14917031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58125718A Pending JPS6019458A (en) | 1983-07-11 | 1983-07-11 | Prevention of solidification of powdery food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6019458A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62217117A (en) * | 1986-03-18 | 1987-09-24 | Nissin Electric Co Ltd | Counting device for two-way encoder output |
| WO1992005707A1 (en) * | 1990-10-01 | 1992-04-16 | The Procter & Gamble Company | Compositions containing psyllium |
| WO2001024643A1 (en) * | 1999-10-06 | 2001-04-12 | Archer-Daniels-Midland Company | Co-crystallized surfactant blend |
| WO2014069473A1 (en) | 2012-10-30 | 2014-05-08 | キッコーマン株式会社 | Powdery seasoning and method for manufacturing same |
-
1983
- 1983-07-11 JP JP58125718A patent/JPS6019458A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62217117A (en) * | 1986-03-18 | 1987-09-24 | Nissin Electric Co Ltd | Counting device for two-way encoder output |
| WO1992005707A1 (en) * | 1990-10-01 | 1992-04-16 | The Procter & Gamble Company | Compositions containing psyllium |
| US5126150A (en) * | 1990-10-01 | 1992-06-30 | The Procter & Gamble Company | Compositions containing psyllium |
| WO2001024643A1 (en) * | 1999-10-06 | 2001-04-12 | Archer-Daniels-Midland Company | Co-crystallized surfactant blend |
| WO2014069473A1 (en) | 2012-10-30 | 2014-05-08 | キッコーマン株式会社 | Powdery seasoning and method for manufacturing same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1168085A (en) | Compressed tablets | |
| CN104411187B (en) | Savoury food concentrate comprising a pectin-starch gel | |
| JP3188657B2 (en) | Tablet or granular product | |
| HUE029086T2 (en) | Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum | |
| EP1602289B1 (en) | Pasty composition for sauces and the like | |
| ES2277023T3 (en) | BUCKET CUBE FOR CONSOMMOD, SOIL, SOUP, SAUCE OR CONDIMENT AND MANUFACTURING PROCEDURE OF THE SAME. | |
| AU2005315899B2 (en) | Process for making bouillon or seasoning cubes | |
| JP7028435B2 (en) | Dried food | |
| JP3027977B2 (en) | Anti-caking food | |
| JPS6019458A (en) | Prevention of solidification of powdery food | |
| US20080138425A1 (en) | Method for the Preparation of a Stable Lactate Metal Salt in Powder Form and Stable Metal Lactate Salt | |
| TWI738756B (en) | Solid-shaped food composition, its manufacturing method, and method for inhibiting and/or preventing the fading and discoloration of dry food materials in the composition with time | |
| CA2246534C (en) | Herb and/or spice blends having improved dispersability and hydration | |
| JP2582526B2 (en) | Granular flavor seasoning and method for producing the same | |
| JPS6258954A (en) | Pulverization of edible oily material | |
| JPS58116652A (en) | Granular seasoning containing fat or oil and preparation thereof | |
| RU2712832C1 (en) | Method of producing food granules | |
| JPS6363777A (en) | Powdered ethanol composition | |
| JPH03183441A (en) | Production of solid flavor oil | |
| JPH0521537B2 (en) | ||
| CA2308929C (en) | Bouillon article and method of making same | |
| IE870962L (en) | Water-binding and gelatinising agent | |
| JP2818106B2 (en) | Sugar granules | |
| JP7152941B2 (en) | Powdered food composition | |
| JP2915819B2 (en) | Method for producing brown granular food |