Fine powdered food

Abstract

To provide a fine powdered food in the form of fine particles, and a method for producing the same, by improving grinding efficiency for hard-to-grind dried foods.SOLUTION: The present invention has been completed based on the finding that grinding efficiency is improved and a fine powdered food in the form of fine particles is achieved by incorporating one or more selected from emulsifiers, calcium carbonate, and silicon dioxide into a dried food containing one or more selected from saccharides, amino acids, and organic acids.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to powdered foods and a method for producing the same.

Background Art

[0002] In the pulverization of dried foods rich in saccharides and amino acids, there is a problem that pulverization is difficult, and various studies have been made on pulverization.

[0003] For example, there has been known a powdery or granular dry composition containing (A) a dried pulverized product of an edible plant, (B) edible silica, and (C) a polysaccharide, wherein the content of (B) edible silica is at least 1% by weight (Patent Document 1).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present invention improves the pulverization efficiency of dried foods that are difficult to pulverize, and provides a powdered food with fine particles and a method for producing the same.

Means for Solving the Problems

[0006] The inventors have found that by blending at least one selected from emulsifiers, calcium carbonate, and silicon dioxide with a dried food containing at least one selected from saccharides, amino acids, and organic acids, the pulverization efficiency is improved and a powdered food with fine particles can be obtained, and thus completed the present invention.

[0007] That is, the present invention relates to the following aspects [1] to [8]. A fine powder food product obtained by blending at least one selected from emulsifiers, calcium carbonate, and silicon dioxide with a dried food containing at least one selected from saccharides, amino acids, and organic acids, and then finely pulverizing the mixture. A fine powder food product obtained by blending silicon dioxide with a dried food containing at least one selected from saccharides, amino acids, and organic acids, and then finely pulverizing the mixture without blending polysaccharides. The fine powder food product according to [1] or [2], containing at least 0.1% by weight of at least one selected from emulsifiers, calcium carbonate, and silicon dioxide. The fine powder food product according to any one of [1] to [3], having an average particle diameter of 100 μm or less. A method for producing a fine powder food product, characterized by blending at least one selected from emulsifiers, calcium carbonate, and silicon dioxide with a dried food containing at least one selected from saccharides, amino acids, and organic acids, and then finely pulverizing the mixture. A method for producing a fine powder food product, characterized by blending silicon dioxide with a dried food containing at least one selected from saccharides, amino acids, and organic acids, and then finely pulverizing the mixture without blending polysaccharides. The method for producing a fine powder food product according to [5] or [6], characterized by blending at least 0.1% by weight of at least one selected from emulsifiers, calcium carbonate, and silicon dioxide. The method for producing a fine powder food product according to any one of [5] to [7], characterized by producing a fine powder food product having an average particle diameter of 100 μm or less.

Advantages of the Invention

[0008] According to the present invention, the pulverization efficiency of dried foods that are difficult to pulverize can be improved, and a fine powder food product with fine particles can be provided.

Modes for Carrying Out the Invention

[0009] The present invention relates to a fine powder food product obtained by blending at least one selected from emulsifiers, calcium carbonate, and silicon dioxide with a dried food containing at least one selected from saccharides, amino acids, and organic acids, and then finely pulverizing the mixture.

[0010] The dried food described in the present invention is not particularly limited as long as it contains one or more selected from saccharides, amino acids, and organic acids, and powders are preferred. Examples include dried products of animals and plants such as vegetables, fruits, seaweeds, livestock meats, and seafoods, or extracts thereof, dried seasonings such as soy sauce, sauce, and vinegar, dried dairy products such as powdered milk, whey powder, and cheese powder, and sweet dried products such as maple syrup powder, caramel powder, cocoa powder, and honey powder.

[0011] The emulsifier described in the present invention is not particularly limited, and examples include polyglycerol fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, polyglycerol condensed ricinoleic acid esters, glycerol fatty acid esters, lecithin, enzymatically treated lecithin, etc., and one or more kinds can be used. The HLB value (Hydrophile-Lipophile Balance Value) of the emulsifier is preferably from 1 to 20, more preferably from 4 to 18, still more preferably 6 or more, particularly preferably 7.5 or more, and may also be 8 or more.

[0012] In the present invention, a fine powder food can be obtained by blending and finely pulverizing one or more selected from an emulsifier, calcium carbonate, and silicon dioxide, and an edible preparation can be used. The blending amount is not particularly limited as long as a fine powder food is obtained, but it is preferably blended so that one or more selected from an emulsifier, calcium carbonate, and silicon dioxide are contained in the fine powder food in an amount of 0.1% by weight or more, more preferably 0.3% by weight or more, still more preferably 0.5% by weight or more, preferably less than 10% by weight, more preferably 8% by weight or less, still more preferably 6% by weight or less, and may also be less than 1% by weight. However, it is preferable not to add polysaccharides such as dextrin and resistant dextrin during fine pulverization. By blending one or more selected from an emulsifier, calcium carbonate, and silicon dioxide, the pulverization efficiency of a dried food that is difficult to pulverize can be improved, and a fine powder food with fine particles can be obtained.

[0013] The fine powder food of the present invention is not particularly limited in particle size as long as it is fine particles, 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, still more preferably 40 μm or less, particularly preferably 35 μm or less, and most preferably 30 μm or less. The lower limit is not particularly limited, but is, for example, 1 μm or more, 5 μm or more, or 8 μm or more.

Examples

[0014] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited by the following examples. In the present invention, % is all by weight unless otherwise specified.

[0015] [Example 1] To a soy sauce dry matter consisting of 53.3% of soy sauce-derived solids, 15.3% of salt, 0.6% of sodium glutamate (MSG), and 30.8% of dextrin, propylene glycol fatty acid ester with HLB: 3.7 (Rikemal (registered trademark) PS-100, manufactured by Riken Vitamin Co., Ltd.), sucrose fatty acid ester with HLB: 1 (Ryoto (registered trademark) Sugar Ester P-170, manufactured by Mitsubishi Chemical Corporation), calcium carbonate (Poacal (registered trademark)-N, manufactured by Shiraishi Kogyo Co., Ltd.), or fine silicon dioxide (Carplex (registered trademark), manufactured by DSL. Japan Co., Ltd.) was added to the final concentration shown in Table 1, and micronized using a micronizer (Cyclone Mill Crushing 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. As a control, only the soy sauce dry matter was similarly pulverized.

[0016] The higher the resistance value of the impeller, the lower the pulverization efficiency. Therefore, as an evaluation of pulverizability, the resistance value (A) of the impeller 1 minute and 30 seconds after raw material input was described in Table 1 as one of the indices of pulverizability, and evaluated as follows: 9.5 or less: good, 9.6 to 13.0: slightly poor, 13.1 or more: poor. Furthermore, since the smaller the average particle size (MV) (μm), the finer the powdered food with a smaller particle size can be evaluated, the average particle size was also described in Table 1 as an index related to pulverizability. From the average particle size (MV) and the resistance value, the pulverizability was comprehensively evaluated, and it was shown in Table 1 as good: ○, poor: ×. The control had a resistance value of 13.5 (A). Note that for those with a poor resistance value, a powdered food could not be obtained.

[0017]

Table 1

[0018] When producing a finely pulverized dried food, it was found that by adding an emulsifier, calcium carbonate, or silicon dioxide, the resistance value during pulverization can be lowered, and a powdered food can be produced with good pulverization efficiency.

[0019] [Example 2] Except that a polyglycerol fatty acid ester with HLB: 14 (Ryoto (registered trademark) Polyglyester SFS-10DB), a sucrose fatty acid ester with HLB: 1 (Ryoto (registered trademark) Sugar Ester S-070), a fermented sucrose fatty acid ester with HLB: 7 (Ryoto (registered trademark) Sugar Ester S-770), or a sucrose fatty acid ester with HLB: 16 (Ryoto (registered trademark) Sugar Ester S-1670) was added to the dried rapeseed oil at an addition amount of a final concentration of 5.0%, the fine pulverization treatment was carried out in the same manner as in Example 1, and the pulverizability was evaluated in the same manner as in Example 1 and described in Table 2.

[0020]

Table 2

[0021] In the fine pulverization treatment of dried foods, it was found that by adding an emulsifier with an HLB of 1 to 16, fine powdered foods can be produced with good pulverization efficiency.

[0022] [Example 3] To strawberry powder (Example 3-1), bonito extract powder (Example 3-2), and caramel powder (Example 3-3), which are dried foods, propylene glycol fatty acid ester (Licemal (registered trademark) PS-100) with an HLB of 3.7 as an emulsifier was added at a final concentration of 5.0%, calcium carbonate (Poacal (registered trademark)-N) was added at a final concentration of 5.0%, or fine silicon dioxide (Carplex (registered trademark)) was added at a final concentration of 2.0%. Except for this, fine pulverization treatment was carried out in the same manner as in Example 1, and the pulverizability was evaluated in the same manner as in Example 1, and the results are shown in Table 3.

[0023]

Table 3

[0024] By adding an emulsifier, calcium carbonate, or silicon dioxide, fine powdered foods can be obtained from any of strawberry powder (Example 3-1), bonito extract powder (Example 3-2), and caramel powder. Even for foods containing a large amount of solids such as sugars, amino acids, and organic acids, which are generally difficult to finely pulverize, it was found that by adding an emulsifier, calcium carbonate, or silicon dioxide, the resistance value during pulverization is low, and fine powdered foods can be produced with good pulverization efficiency.

Claims

1. A fine powder food product obtained by blending at least one selected from emulsifiers, calcium carbonate, and silicon dioxide into a dried food containing at least one selected from saccharides, amino acids, and organic acids and then finely pulverizing the mixture.

2. A fine powder food product obtained by blending silicon dioxide into a dried food containing at least one selected from saccharides, amino acids, and organic acids, without blending polysaccharides, and then finely pulverizing the mixture.

3. The fine powder food product according to Claim 1 or 2, containing at least 0.1% by weight of at least one selected from emulsifiers, calcium carbonate, and silicon dioxide.

4. The fine powder food product according to Claim 1 or 2, having an average particle diameter of 100 μm or less.

5. A method for producing a fine powder food product, characterized by blending at least one selected from emulsifiers, calcium carbonate, and silicon dioxide into a dried food containing at least one selected from saccharides, amino acids, and organic acids and then finely pulverizing the mixture.

6. A method for producing a fine powder food product, characterized by blending silicon dioxide into a dried food containing at least one selected from saccharides, amino acids, and organic acids, without blending polysaccharides, and then finely pulverizing the mixture.

7. The method for producing a fine powder food product according to Claim 5 or 6, characterized by blending at least 0.1% by weight of at least one selected from emulsifiers, calcium carbonate, and silicon dioxide.

8. The method for producing a fine powder food product according to Claim 5 or 6, characterized by producing a fine powder food product having an average particle diameter of 100 μm or less.

Images