Method for manufacturing cheese flavor freeze dried food

Abstract

To develop a method where a cheese flavor freeze dried food is improved so as to hold a shape thereof without being dissolved after rehydration in hot water.SOLUTION: Silicon dioxide is added to a cheese flavor freeze dried food including fat and oi, milk protein, and cheese, followed by treatment with super heated steam. The heat-treated cheese flavor freeze dried food is manufactured by this method. A particle diameter of the silicon dioxide is preferably in a range of 25 μm or less. The super heated steam treatment is preferably carried out at 120-250°C.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for improving the flavor of a freeze-dried food having a cheese flavor. In particular, the present invention relates to a cheese-flavored freeze-dried food that, when used as an ingredient in instant noodles, does not dissolve in a cup even after pouring hot water over it, and has a good hardness and flavor. [Background technology]

[0002] Instant noodles contain a variety of dried ingredients. Instant cup noodles, in particular, are often prepared by pouring hot water over them, leaving them to stand for 1 to 5 minutes (3 minutes is standard), and then eating them. Such freeze-dried foods having a cheese flavor are sometimes used in instant noodles and the like. The cheese-flavored freeze-dried foods are excellent freeze-dried foods that melt when heated and can develop a thick, cheese-like stretching property. Prior art relating to the cheese-flavored freeze-dried foods is disclosed in Patent Document 1. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2019-71841 (Patent No. 6478355)

[0004] On the other hand, when used as a dried ingredient in instant cup noodles, etc., most of it dissolves after being rehydrated in hot water, and there is also the view that the aforementioned solubility may actually reduce its value (appearance) as an ingredient. Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, the present inventors set out to improve the above-mentioned cheese-flavored freeze-dried food and to investigate a method for making it possible to maintain the shape without dissolving after reconstitution with hot water. [Means for solving the problem]

[0006] As a result of intensive research by the present inventors, it has been found that by further mixing silicon dioxide with a cheese-flavored freeze-dried food containing fats and oils, milk protein, and cheese and then treating the cheese-flavored dried food with superheated steam, it is possible to reduce the solubility of the cheese-flavored freeze-dried food when hot water is poured into it, and also to impart a hard surface and a fragrant flavor. That is, the first invention of the present application is: "A method for producing a heat-treated cheese-flavored freeze-dried food, which comprises mixing silicon dioxide with a cheese-flavored freeze-dried food containing fats and oils, milk protein, and cheese, and then treating the cheese-flavored freeze-dried food with superheated steam."

[0007] Next, it is preferable that the particle size of the silicon dioxide used is in the range of 25 μm or less. That is, the second invention of the present application is: "A method for producing a heat-treated cheese-flavored freeze-dried food according to claim 1, wherein the particle size of the silicon dioxide is in the range of 25 μm or less."

[0008] Next, the superheated steam treatment is preferably carried out in the range of 120°C to 250°C. "The method for producing a heat-treated cheese-flavored freeze-dried food according to claim 1, wherein the superheated steam treatment is carried out at 120°C to 250°C." [Effects of the Invention]

[0009] This superheated steam treatment allows the surface of the cheese-flavored freeze-dried food mixed with silicon dioxide to be baked in a short time, and when the target cheese-flavored freeze-dried food is used for instant cup noodles, it will not completely dissolve when hot water is poured over it, and will retain its shape even after being reconstituted in hot water when used for instant foods. Furthermore, a cheese-flavored freeze-dried food can be obtained by imparting a savory flavor to the food. The cheese-flavored freeze-dried food thus treated has a good crispy texture and a savory, burnt flavor even when eaten as a topping for cup noodles. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described with reference to examples, but the present invention should not be construed as being limited to the following examples.

[0011] Heat-treated cheese-flavored freeze-dried food The heat-treated cheese-flavored freeze-dried food referred to in the present invention relates to a cheese-flavored freeze-dried food that can be used as an ingredient in instant noodles, instant soup, etc. when reconstituted with hot water.

[0012] -Cheese-flavored freeze-dried food- The cheese-flavored freeze-dried food referred to in the present invention refers to a freeze-dried food having a cheese flavor and containing fats and oils, milk proteins, etc., which is used as an ingredient in instant cup noodles, etc. The freeze-dried food may also contain other ingredients such as emulsifiers, citrates, phosphates, various modified starches, thickeners, and other ingredients. Of course, the cheese itself may contain a small amount of these, and of course, cheese flavoring may also be included. The cheese-flavored freeze-dried food is generally in a granular form, and is preferably in a cube form. The size of the cube is not particularly limited, but a cubic or rectangular parallelepiped shape with length, width, and height each within the range of approximately 3 to 15 mm is preferred.

[0013] Next, each component of the cheese-flavored freeze-dried food will be described. ·Oils and fats Various types of oils and fats can be used. Various vegetable oils and animal fats can be used. Specifically, vegetable oils and animal fats can be used. Examples of vegetable oils and fats include palm oil, rapeseed oil, rice oil, corn oil, olive oil, refined oil, and sunflower oil. Examples of animal oils and fats that can be used include various oils such as lard, beef tallow, and chicken oil. The content of the oils and fats is preferably about 46 to 80% by weight.

[0014] Milk protein The milk protein that can be used is calcium caseinate, etc. The milk protein content is preferably about 2.8 to 23% by weight.

[0015] ·emulsifier An emulsifier may be contained. Examples of emulsifiers that can be used include glycerin fatty acid esters, sucrose fatty acid esters, and lecithin. The emulsifier is preferably contained in an amount of 0.32 to 7.36% by weight.

[0016] Phosphate Examples of phosphates include, but are not limited to, polyphosphates, pyrophosphates, orthophosphates, etc. The phosphate content is preferably 0.65 to 5.43 wt %.

[0017] Citrate Examples of citrates include sodium citrate, etc. The citrate is preferably contained in an amount of about 0.32 to 13.46% by weight.

[0018] Cheese or cheese flavoring Cheese itself or cheese flavoring may also be added. Examples of cheese that can be used include, but are not limited to, processed cheese and cheese powder. When using these cheeses, it is preferable to add about 0.10 to 30% by weight of the flavoring agent. It is also preferable to use cheese flavoring together with these cheeses or instead of these cheeses.

[0019] ·Processed starch Modified starch can also be added. The inclusion of modified starch further improves the melting sensation. Modified starch that can be used includes various cross-linked starches, starch acetate, hydroxypropylated starch, starch acetate, etc.

[0020] Thickener The freeze-dried cheese-flavored food product may contain a thickener. The thickener can improve the shape retention of the cheese-flavored freeze-dried food product. Examples of the thickener include, but are not limited to, carrageenan, tamarind gum, gum arabic, xanthan gum, and guar gum.

[0021] Other compounds Other ingredients that may be included include seasonings, yeast extract, salt, sugar, umami seasonings (monosodium glutamate, IMP, GMP, etc.), various vitamins, minerals, antioxidants, coloring agents, etc.

[0022] ─Method for manufacturing cheese-flavored freeze-dried food─ The above ingredients are mixed and melted. The melting temperature is not particularly limited, but it is preferable to melt them by heating at 50 to 95°C for about 1 to 15 minutes. After melting, the food composition solution is poured into a mold of a predetermined shape (e.g., cube shape) and freeze-dried to produce the food composition. Alternatively, a relatively large mold may be used, which is then frozen and cut to a predetermined size (such as a cube), followed by drying. A conventional freeze-drying device can be used for freeze-drying.

[0023] ─Silicon dioxide─ In the present invention, silicon dioxide is mixed with the cheese-flavored freeze-dried food prior to the superheated steam treatment. Silicon dioxide is used as a food additive, and it is preferable to use fine silicon dioxide. The particle size range is not particularly limited, but it is generally good to have a particle size of 50 μm or less. It is also preferably 25 μm or less. It is further preferably 17 μm or less.

[0024] The amount of silicon dioxide added to a cheese-flavored freeze-dried food is generally 0.1 to 5.0% by weight, preferably 0.3 to 3.0% by weight, and most preferably 0.5 to 2.0% by weight, based on 100 parts by weight of the cheese-flavored freeze-dried food. It is also preferable to thoroughly mix the cheese-flavored freeze-dried food.

[0025] ─Superheated steam treatment─ The cheese-flavored freeze-dried food of the present invention can be heated to produce a heated cheese-flavored freeze-dried food. The heated steam treatment can be carried out by either a batch method or a continuous method.

[0026] Here, superheated steam refers to water vapor obtained by forcibly raising the temperature of saturated steam to 100° C. or higher under atmospheric pressure. The conditions for providing superheated steam can be selected appropriately. Specifically, the superheated steam used in the present invention can be of any temperature from low to high. Specifically, the superheated steam treatment is carried out so that the surface of each particle of the cheese-flavored freeze-dried food is exposed to the superheated steam, i.e., the temperature of the superheated steam flow measured in the immediate vicinity of the particle is in the range of about 105 to 300°C.

[0027] However, the temperature inside the chamber of the superheated steam treatment device is generally preferably about 120°C to 250°C, and more preferably about 160°C to 200°C. Next, the treatment time varies depending on the size of the superheated steam treatment device and the distance between the superheated steam supply port and each particle, but is generally about 10 seconds to 15 minutes.

[0028] Next, when the superheated steam flow is sprayed onto the cheese-flavored freeze-dried food in the steam chamber, the number of steam flow outlets is not limited, and it is preferable to provide multiple outlets so that the superheated steam flow can be sprayed evenly over the entire cheese-flavored freeze-dried food. It should be noted that the superheated steam treatment in the present invention does not only include the type in which saturated steam alone is heated, but also includes the type in which saturated steam is mixed with air and heated in this state.

[0029] This superheated steam treatment allows the surface of the cheese-flavored freeze-dried food mixed with silicon dioxide to be baked in a short time, and when the target cheese-flavored freeze-dried food is used for instant cup noodles, it will not completely dissolve when hot water is poured over it, and will retain its shape even after being reconstituted in hot water when used for instant foods.

[0030] Furthermore, a cheese-flavored freeze-dried food can be obtained by imparting a savory flavor to the food. The cheese-flavored freeze-dried food thus treated has a good crispy texture and a savory, burnt flavor even when eaten as a topping for cup noodles.

[0031] -About the state during superheated steam treatment- The superheated steam treatment in the present invention is carried out in a state where a large number of particulate cheese-flavored freeze-dried food products are present, although it is of course possible to treat a large number of flavored freeze-dried food products in a state where the particles are in contact with each other. However, in order to maintain uniformity in the superheated steam treatment, it is preferable that the particles are not stacked one on another as much as possible.Furthermore, it is preferable that the surface of each particle is exposed.Furthermore, the particles may be mixed during the superheated steam treatment so that the particle surfaces are exposed. [Example]

[0032] The present invention will be described in detail below using examples, but the present invention is not limited to the following examples.

[0033] [Test Example 1] Superheated steam treatment device for small-volume treatment Preparation of cheese-flavored freeze-dried food 3.79 g of sucrose fatty acid ester and 757.5 g of water were mixed and stirred, and 250 g of palm oil was added little by little and thoroughly mixed to obtain an emulsion. After the emulsification was completed, 50.91 g of sodium caseinate (a milk protein) was added to the mixture, followed by 4.17 g of phosphate, 3.79 g of sodium citrate, 22.73 g of modified starch, 11.36 g of processed cheese, cheese powder, dextrin, salt, yeast extract, citric acid, monosodium glutamate, xanthan gum, guar gum, a vitamin E preparation, and a coloring agent, and the mixture was heated and dissolved (75°C).

[0034] After the heated and dissolved material was replenished with water that had been lost during the heating process, it was poured into multiple trays having multiple 10 mm x 10 mm x 10 mm molds in a row, frozen in a freezer at -25°C, and then freeze-dried. The cheese-flavored freeze-dried food obtained after freeze-drying was in the form of cubes, approximately 10 mm long x 10 mm wide x 7-8 mm high, which were mixed with fine silicon dioxide as described below and then subjected to superheated steam treatment.

[0035] ─Mixed with fine silicon dioxide─ One part by weight of fine silicon dioxide (CARPLEX (registered trademark) FPS-500, manufactured by DSL. Japan Co., Ltd.) was added to 100 parts by weight of the cube-shaped cheese-flavored freeze-dried food obtained above, and the mixture was mixed well to prepare a mixture of cheese-flavored freeze-dried food and fine silicon dioxide.

[0036] ─Superheated steam treatment─ A tunnel-type superheated steam treatment device for treating small volumes was used as the superheated steam treatment device, and a mixture of the cheese-flavored freeze-dried food prepared by the above-mentioned production method and fine silicon dioxide was treated with superheated steam under various conditions to compare the effects. The treatment conditions were heating time: 1 or 2 minutes, heating temperature: 160°C to 200°C, steam pressure: 0.02 MPa, steam flow rate: 300 kg / h. The superheat treatment conditions such as various temperatures are shown in Tables 1 and 2.

[0037] ─Sensory evaluation─ Regarding the heat-treated cheese-flavored freeze-dried foods prepared in each test group A sensory evaluation was conducted for (1) flavor, (2) texture when eaten directly, and (3) appearance (melted state) 3 minutes after pouring hot water.

[0038] Regarding the flavor in the sensory evaluation (1), the state of the roasting was rated on a five-point scale: 1: Poor (not roasted enough or felt too burnt), 2: Weak (feeling a little burnt or a little too burnt), 3: Fair (roasted enough), 4: Good (good roasting), 5: Best (best roasting), with a score of 3 or above being considered a pass.

[0039] Regarding the texture (crispyness) when eaten directly in the sensory evaluation (2), there were five levels: 1: Poor (no crunchiness), 2: Weak (weak crunchiness), 3: Fair (fair crunchiness), 4: Good (good roasted texture), and 5: Best (best roasted texture), with a score of 3 or above being considered a pass.

[0040] In the sensory evaluation (3), the appearance of the melted product 3 minutes after pouring hot water was evaluated on a 4-point scale: 1: Poor (excessive melting), 2: Strong (slightly excessive melting), 3: Good (good with little melting), 4: Good (best without melting), with a score of 3 or higher being considered a pass. The evaluation results are shown in Tables 1 and 2. The control product refers to the product that was not mixed with fine silicon dioxide and not subjected to superheated steam treatment.

[0041] [Table 1]

[0042] [Table 2]

[0043] ─Results─ When using a small-scale superheated steam processing device, it was found that the flavor of the cheese-flavored freeze-dried food, the texture when eaten directly, and the solubility when boiling water was poured over it could be improved almost perfectly in all processing test groups between 160°C and 200°C. However, differences occurred in each sensory evaluation item depending on the temperature conditions.

[0044] [Test Example 2] Superheated steam treatment for medium-volume processing As a test example different from Example 1, a tunnel-type superheated steam processing device QFB-5980-4R manufactured by NAOMOTO Co., Ltd. was used for processing medium-volume items, and the effects of processing the cheese-flavored freeze-dried food produced by the above-mentioned production method using superheated steam under various conditions were compared.

[0045] The mixture of fine silicon dioxide and cheese-like freeze-dried food used was prepared in the same manner as in Example 1. The superheated steam treatment device used had four chambers arranged in series, through which the treated product passed on a conveyor, with the first two chambers and the last two chambers designated "before" and "after," respectively. Details of the conditions, such as the discharge temperature of the superheated steam, the temperature inside the chamber, and the treatment time, are shown in Tables 3 and 4. The sensory evaluations were the same as in Example 1.

[0046] [Table 3]

[0047] [Table 4]

[0048] ─Results─ When superheated steam treatment for intermediate processing was used, it was found that the flavor of the cheese-flavored freeze-dried food, the texture when eaten directly, and the solubility when boiling water was added were almost completely improved in all treatment test groups. However, differences occurred in each sensory evaluation item depending on the temperature conditions.

Claims

1. The method for producing a heat-treated cheese-flavored freeze-dried food comprises mixing silicon dioxide with a cheese-flavored freeze-dried food containing fats and oils, milk protein, and cheese, and then treating the cheese-flavored freeze-dried food with superheated steam.

2. 2. The method for producing a heat-treated cheese-flavored freeze-dried food according to claim 1, wherein the particle size of the silicon dioxide is in the range of 25 μm or less.

3. The method for producing a heat-treated cheese-flavored freeze-dried food according to claim 1, wherein the superheated steam treatment is carried out at 120°C to 250°C.

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