Food improvement by emulsifier addition

Abstract

To improve the efficiency of grinding dry food that is hard to grind and to provide a fine particle powdered food and a method for producing the same, and also to improve the drying characteristics of liquid food that is hard to dry and to provide a dry food having product value and a method for producing the same.SOLUTION: This invention has been completed based on the finding that: a liquid food, containing 10 wt.% or more of solids and containing at least one selected from saccharides, amino acids, and organic acids, is mixed with a filler and an emulsifier and then dried to provide a dry food having improved drying characteristics and product value and also to provide a fine particle powdered food with improved post-dry grinding efficiency.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a finely powdered food, a dried food, and a method for producing the same. [Background technology]

[0002] When drying and powdering liquid foods that contain a lot of sugars and amino acids, there is a problem in that drying and pulverization are difficult, and various studies have been conducted on drying and powderization.

[0003] For example, a powdered or granular dry composition is known which contains (A) a dried and ground product of an edible plant, (B) edible silica, and (C) a polysaccharide, and is characterized in that the content of (B) edible silica is at least 1% by weight (Patent Document 1).

[0004] On the other hand, regarding drying techniques, a method for producing dried foods is known in which liquid or slurry foods are dried at 50 to 100°C in the presence of a surfactant such as a glycerin fatty acid ester in a vacuum drum dryer while suppressing bumping, and the amount of the surfactant added is 0.01 to 1 part per 100 parts of the solid content of the liquid or slurry food (Patent Document 1), and an example of the patent discloses a method for producing dried foods using Poem (registered trademark) DO-100V (diglycerin monooleate) as the surfactant. Poem (registered trademark) DO-100V is known to be a surfactant with an HLB of 7.3. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 6976675 [Patent Document 2] Patent No. 4608279 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention improves the grinding efficiency of dry foods that are difficult to grind, and provides a finely powdered food with fine particles and a manufacturing method thereof. It also improves the drying property of liquid foods that are difficult to dry, and provides a dry food with commercial value and a manufacturing method thereof. [Means for solving the problem]

[0007] The inventors discovered that by adding an excipient and an emulsifier to a liquid food containing 10% or more by weight of solids, the liquid food containing one or more selected from sugars, amino acids and organic acids, and then drying the liquid food, the drying properties are improved, resulting in a dried food with commercial value, and the crushing efficiency after drying is improved, resulting in a finely powdered food with fine particles, and thus completed the present invention.

[0008] That is, the present invention relates to the following aspects [1] to

[12] . [1] A finely powdered food obtained by finely grinding a dried food obtained by adding an excipient and an emulsifier to a liquid food containing 10% by weight or more of solids and drying the liquid food, the liquid food including one or more selected from sugars, amino acids, and organic acids. [2] The finely powdered food described in [1], wherein the emulsifier has an HLB value of 6 or higher. [3] A finely powdered food according to [1] or [2], characterized in that more than 1 part by weight of an emulsifier is added per 100 parts by weight of solids in the liquid food. [4] A finely powdered food according to any one of [1] to [3], characterized in that 7.5 parts by weight or more of an emulsifier is added per 100 parts by weight of solids in the liquid food. [5] A method for producing a finely powdered food, comprising the steps of: finely grinding a dried food obtained by adding an excipient and an emulsifier to a liquid food containing 10% or more by weight of solids, the liquid food containing one or more selected from sugars, amino acids, and organic acids, and drying the liquid food. [6] A method for producing a finely powdered food product as described in [5], wherein the HLB of the emulsifier is 6 or higher. [7] A method for producing a finely powdered food according to [5] or [6], characterized in that an emulsifier is added in an amount of more than 1 part by weight per 100 parts by weight of solids in the liquid food. [8] A method for producing a finely powdered food according to any one of [5] to [7], characterized in that 7.5 parts by weight or more of an emulsifier is added per 100 parts by weight of solids in the liquid food. [9] A dried food comprising a liquid food containing 10% by weight or more of solids, the liquid food containing one or more selected from sugars, amino acids and organic acids, to which an excipient and an emulsifier are added, and the liquid food is dried, characterized in that the emulsifier is added in an amount of more than 1 part by weight per 100 parts by weight of the solids in the liquid food.

[10] A dried food, which is a liquid food containing 10% by weight or more of solids, comprising one or more selected from sugars, amino acids, and organic acids, to which an excipient and an emulsifier having an HLB of 7.5 or more have been added, and which is then dried.

[11] A method for producing a dried food, comprising adding an excipient and an emulsifier to a liquid food containing 10% or more by weight of solids, the liquid food containing one or more types selected from sugars, amino acids, and organic acids, and drying the liquid food, characterized in that the emulsifier is added in an amount of more than 1 part by weight per 100 parts by weight of solids in the liquid food.

[12] A method for producing a dried food, comprising adding an excipient and an emulsifier having an HLB of 7.5 or more to a liquid food containing 10% by weight or more of solids, the liquid food containing one or more selected from sugars, amino acids, and organic acids, and drying the liquid food. Effect of the Invention

[0009] The present invention can improve the grinding efficiency of dry foods that are difficult to grind, provide fine powdered foods, and improve the drying properties of liquid foods that are difficult to dry, to provide dried foods that are valuable as products. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention relates to a liquid food containing 10% by weight or more of solids, the liquid food comprising one or more selected from sugars, amino acids and organic acids, and a dried food obtained by adding an excipient and an emulsifier to the liquid food and drying the liquid food; and a finely powdered food obtained by finely pulverizing the dried food.

[0011] The liquid food according to the present invention is a liquid food containing a solid content of 10% by weight or more, preferably 15% by weight or more, more preferably 20% by weight or more, even more preferably 30% by weight or more, and particularly preferably 50% by weight or more, and is not particularly limited as long as it contains one or more selected from sugars, amino acids, and organic acids. Examples of the liquid food include extracts of animals and plants such as vegetables, fruits, seaweed, meat, and seafood, and seasonings such as soy sauce, sauce, and vinegar.

[0012] The emulsifier described in the present invention is not particularly limited, and examples thereof include polyglycerol fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, polyglycerol condensed ricinoleic acid ester, glycerol fatty acid ester, lecithin, enzyme-treated lecithin, etc., and one or more of them can be used. The HLB value (Hydrophile-Lipophile Balance Value) of the emulsifier is preferably 2 to 20, more preferably 4 to 18, even more preferably 6 or more, particularly preferably 7.5 or more, and most preferably 8 or more. The amount of the emulsifier to be added is not particularly limited, but it is preferable to add more than 1 part by weight of the emulsifier to 100 parts by weight of the solid content in the liquid food, more preferably 1.2 parts by weight or more or 1.5 parts by weight or more, even more preferably 2 parts by weight or more, particularly preferably 5 parts by weight or more, and most preferably 7.5 parts by weight or more. By adding the emulsifier, even liquid foods that are difficult to dry can be dried, and can be made into dried foods. In addition, the efficiency of grinding dry foods, which are difficult to grind, can be improved, and finely powdered food can be obtained.

[0013] The method for producing the fine powder food according to the present invention can be achieved by adding an excipient and an emulsifier to a liquid food containing at least 10% by weight of solids, and one or more selected from sugars, amino acids, and organic acids, and then drying the liquid food to obtain a dried food, which is then finely ground. By adding an excipient and an emulsifier to the liquid food, mixing the liquid food, and drying the liquid food to obtain a dried food, the grinding efficiency is improved and a particulate food consisting of fine particles can be obtained. The particle size of the fine particles is not particularly limited, but the average particle size is preferably 100 μm or less, 80 μm or less, or 60 μm or less, more preferably 50 μm or less, even more preferably 40 μm or less, particularly preferably 35 μm or less, and most preferably 30 μm or less, and the lower limit is not particularly limited, but is, for example, 1 μm or more, 5 μm or more, or 8 μm or more.

[0014] The method for producing the dried food described in the present invention involves adding an excipient and an emulsifier to a liquid food containing 10% or more by weight of solids and one or more selected from sugars, amino acids and organic acids, and then drying the liquid food. Excipients and emulsifiers, as well as seasonings, etc. may also be added to the liquid food, and by mixing and drying, the drying properties are improved and a dried food is obtained.

[0015] The drying method can be carried out by known means using drying devices such as spray dryers, drum dryers, vacuum drum dryers, freeze dryers, and air dryers, but drum drying is preferred, which uses drum dryers, vacuum drum dryers, and the like to obtain flake-shaped, granular, or powdered dried foods. The drying temperature is not particularly limited, but is preferably 60 to 220°C, more preferably 70 to 200°C. The shape of the dried food is not particularly limited, but for example, in the case of drum drying, the dried food is dried into a sheet or powder and crushed to obtain a flake-shaped, granular, or powdered dried food. In addition, a general excipient can be added and dried, and examples of the excipient include disaccharides such as lactose and trehalose, polysaccharides such as dextrin, starch, and processed starch, thickening polysaccharides such as gum arabic and xanthan gum, and sugar alcohols, and two or more types may be used in combination. The content of the excipient is preferably 0.1 to 4 parts by weight, more preferably 0.2 to 3 parts by weight, and even more preferably 0.3 to 2 parts by weight, per part by weight of the solid content in the liquid food. EXAMPLES

[0016] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified.

[0017] [Example 1] A raw material liquid was prepared by mixing blueberry juice (solid content 68.5%), dextrin and water in the ratio shown in Table 1, and 1.2, 2.4, 7.3, 12 or 24 parts by weight of emulsifiers, such as sucrose fatty acid ester with HLB: 16 (Ryoto (registered trademark) Sugar Ester S-1670, manufactured by Mitsubishi Chemical Corporation), enzyme-treated lecithin with HLB: 12 ​​(Sunlecithin (registered trademark) A-1, manufactured by Taiyo Kagaku Co., Ltd.), or sucrose fatty acid ester with HLB: 5 (Ryoto (registered trademark) Sugar Ester S-570, manufactured by Mitsubishi Chemical Corporation), were added relative to 100 parts by weight of the solid content in the blueberry juice, and the mixture was subjected to a drum dryer (drum surface temperature: about 180°C). As a control, a liquid without emulsifier was also subjected to the drum dryer in the same manner. The amount of dextrin added relative to 1 part by weight of the solid content in the blueberry juice was 1.4 parts by weight.

[0018] [Table 1]

[0019] The drying properties were evaluated as good (○), slightly bad (△), and poor (×), and are summarized in Table 2. All of the products to which emulsifier was added were dried into a sheet-like dried food, while the control product to which no emulsifier was added was softened by heat and turned into a stick-like, candy-like lump.

[0020] [Table 2]

[0021] In a control experiment where no emulsifier was added, in which only the excipient dextrin was added to blueberry juice, which is high in sugar, drying by drum drying was difficult and no dried food worth commercializing was obtained. However, it was found that by adding an emulsifier, the drying properties were improved and a dried food worth commercializing could be obtained, even for liquid foods that contain a lot of sugar.

[0022] [Example 2] The liquid prepared in Example 1, in which 2.4, 7.3, 12 or 24 parts by weight of each emulsifier was added per 100 parts by weight of the solid content in the blueberry juice, was dried in a vacuum drum dryer (drum surface temperature: approximately 90°C) to obtain a flaky dried food, which was then finely pulverized using a fine pulverizer (Cyclone Mill Grinding System 150BMS, manufactured by Shizuoka Plant Co., Ltd.) with an impeller rotation speed of 15,000 rpm, a blower speed of 50 Hz, and a feeder speed of 20 Hz.

[0023] The higher the impeller resistance value, the lower the grinding efficiency. Therefore, the impeller resistance value (A) 1 minute 30 seconds after the raw material was added was used as an index of grindability and was shown in Table 3. The values ​​were 9.5 or less: good, 9.6 to 13.0: slightly poor, and 13.1 or more: poor. Furthermore, the smaller the average particle size (MV) (μm), the smaller the particle size of the finely powdered food, so the average particle size was also shown in Table 3 as an index of grindability. Note that when the resistance value was poor, no finely powdered food was obtained. Grindability was evaluated comprehensively from the average particle size (MV) and resistance value, and was shown in Table 3 as good: ◯, poor: ×.

[0024] [Table 3]

[0025] It was found that when finely grinding dried foods, adding an emulsifier with an HLB of 12 or 16 before drying reduces the resistance during grinding and allows for efficient grinding to produce finely powdered foods. In addition, it was found that although finely powdered foods could not be obtained when an emulsifier with HLB:5 was added at 7.3 parts by weight per 100 parts by weight of solids in blueberry juice, finely powdered foods could be produced by increasing the amount added.

[0026] [Example 3] As raw materials for preparing a fine powder food using liquid food caramel paste, bonito extract, and soy sauce, caramel paste (solid content 69.6%) (Example 3-1), bonito extract (solid content 61.6%) and salt (Example 3-2), or soy sauce (solid content 33.4%), salt and monosodium glutamate (MSG) (Example 3-3), dextrin, and water were mixed in the ratios shown in Table 4, and sucrose fatty acid ester with HLB: 16 (Ryoto (registered trademark) Sugar Este) was added as an emulsifier to 100 parts by weight of the solid content in the liquid food. A liquid containing lecithin (Sunlecithin S-1670), enzyme-treated lecithin with HLB: 12 ​​(Sunlecithin A-1), or sucrose fatty acid ester with HLB: 5 (Ryoto Sugar Ester S-570) in the amounts shown in Table 4 was dried in a vacuum drum dryer (drum surface temperature: about 90°C) to obtain a flake-shaped dried food, which was then finely pulverized using a fine pulverizer (Cyclone Mill Grinding System 150BMS, manufactured by Shizuoka Plant Co., Ltd.) at an impeller rotation speed of 15,000 rpm, a blower of 50 Hz, and a feeder of 20 Hz. The raw material ratios and the like are summarized in Table 4. The amounts of dextrin added per part by weight of solids other than dextrin in the raw material liquids of Examples 3-1, 3-2, and 3-3 were 1 part by weight, 0.9 parts by weight, and 0.4 parts by weight, respectively.

[0027] [Table 4]

[0028] The grindability was evaluated in the same manner as in Example 2, and the results are shown in Table 5.

[0029] [Table 5]

[0030] For all of the liquid foods, caramel paste, bonito extract, and soy sauce, it was found that by adding 9 parts by weight or more of an emulsifier with an HLB of 5 to 16 per 100 parts by weight of solids in the liquid food in addition to the excipient dextrin, and then drying the liquid food, it was possible to produce finely powdered foods with low resistance values ​​and high grinding efficiency when grinding the dried foods.

[0031] From the above, it was found that even liquid foods that contain a lot of solids such as sugars and amino acids, which are generally difficult to dry and grind, can be made into dried foods by adding an emulsifier in addition to an excipient to the liquid food and then drying it, and further that the resistance value during grinding is low, making it possible to efficiently produce finely powdered foods.

Claims

1. The fine powder food is obtained by finely pulverizing a dried food obtained by adding an excipient and an emulsifier to a liquid food containing at least one kind of solid matter selected from sugars, amino acids and organic acids and drying the liquid food.

2. 2. The finely powdered food according to claim 1, wherein the HLB of the emulsifier is 6 or more.

3. 3. The fine powder food according to claim 1 or 2, wherein the emulsifier is added in an amount of more than 1 part by weight per 100 parts by weight of solids in the liquid food.

4. 3. The fine powder food according to claim 1, wherein 7.5 parts by weight or more of an emulsifier is added per 100 parts by weight of solids in the liquid food.

5. A method for producing a finely powdered food, comprising the steps of: finely pulverizing a dried food obtained by adding an excipient and an emulsifier to a liquid food containing 10% by weight or more of solids, the liquid food containing one or more selected from sugars, amino acids and organic acids, and drying the liquid food.

6. The method for producing a fine powder food according to claim 5, wherein the HLB of the emulsifier is 6 or more.

7. 7. The method for producing a fine powdered food according to claim 5 or 6, characterized in that the emulsifier is added in an amount of more than 1 part by weight per 100 parts by weight of solids in the liquid food.

8. 7. The method for producing a fine powder food according to claim 5 or 6, characterized in that 7.5 parts by weight or more of an emulsifier is added per 100 parts by weight of solids in the liquid food.

9. This dried food is a liquid food containing 10% by weight or more of solids, the liquid food containing one or more selected from sugars, amino acids and organic acids, to which an excipient and an emulsifier are added and then dried, the dried food being characterized in that the emulsifier is added in an amount of more than 1 part by weight per 100 parts by weight of solids in the liquid food.

10. This dried food is a liquid food containing 10% by weight or more of solid content, the liquid food containing one or more selected from sugars, amino acids and organic acids, to which an excipient and an emulsifier having an HLB of 7.5 or more are added, and the liquid food is then dried.

11. A method for producing a dried food in which an excipient and an emulsifier are added to a liquid food containing 10% by weight or more of solids, the liquid food containing one or more selected from sugars, amino acids and organic acids, and the liquid food is dried, the method being characterized in that more than 1 part by weight of emulsifier is added per 100 parts by weight of solids in the liquid food.

12. A method for producing a dried food, comprising adding an excipient and an emulsifier having an HLB of 7.5 or more to a liquid food containing 10% by weight or more of solids, the liquid food containing one or more selected from sugars, amino acids and organic acids, and then drying the liquid food.

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