JPH0426820B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing a granular seasoned food.

Meat extracts, fish and shellfish extracts, plant-based animal protein hydrolysates, etc. have excellent flavor and are inexpensive and useful seasonings, but these powder products generate significant dust during production and have poor workability. It has extremely high hygroscopicity, and when it absorbs moisture, it quickly becomes sticky, softens and solidifies, resulting in a significant deterioration of quality. In addition, powdered foods that contain a large amount of these powders not only have the same drawbacks as above, but also have different particle sizes during transportation and storage, so the ingredients are sorted and the quality of the blend is always uniform. is difficult to hold.

As a method to improve these drawbacks, a method has been developed in which edible oils and fats are mixed into raw materials for seasoned foods, and then rolled and granulated. With this granulation method, the raw material can be formed without adhesion to the rolls during rolling, and it can be processed without heating, so products of good quality can be obtained. However, with this method, a considerable amount (5 to 50% of the total amount of raw materials)
8%) of edible fats and oils are included in the granular product, and if it dissolves during use, it will not only cause cloudiness and oil floating, but also cause rancidity and deterioration during storage. Currently, it is limited to some uses.

Therefore, the present inventors conducted various studies to reduce the content of edible fats and oils as much as possible, and as a result, completed the production method of the present invention. That is, when producing a granular seasoned food, the present invention involves rolling the food raw material while intermittently or continuously spraying the surface of a rolling roll with edible oil or fat corresponding to about 0.05 to 1% by weight of the total amount of the food raw material. This is a method for producing a granular seasoned food, which is characterized by forming the product and then granulating it.

The granular seasoned food, which is the object of the method of the present invention, contains a rich amount of animal or vegetable protein hydrolyzate as a granulation raw material. It refers to natural seasonings, natural compound seasonings, or foods that contain these as seasoning ingredients. Examples of these include dry animal powders (e.g., bonito powder, mushroom powder, shellfish extract powder), meat extracts, yeast extracts,
Plant protein hydrolysates, animal protein hydrolysates, amino acids (e.g. methionine, glycine, alanine),
Examples include soups, stock ingredients, stock, bouillon, condiments, and instant curry.
When applying the method of the present invention, the above-mentioned seasoned food is produced by a conventional method, and a powder product is usually used as a raw material for granulation.

Next, as the edible oil and fat used in the present invention, animal or vegetable oils can be used without limitation. For example, salad oil, sesame oil, hydrogenated soybean oil, sunflower oil, peanut oil, olive oil,
Examples include camellia oil, palm kernel oil, beef tallow, lard, corn toning, and margarine. Usually, liquid and inexpensive salad oil is preferably used. In addition, solid fats and oils are heated to a temperature higher than their melting point and melted before use.

The amount of edible oil and fat sprayed onto the roll surface is appropriately selected from a range of about 0.05 to 1% by weight of the total amount of raw materials, taking into consideration the blending composition and the like. Normally, if the purpose is to prevent raw materials from adhering to the roll surface during rolling forming, approximately
0.05 to 0.5% by weight is sufficient, but if the spray amount is increased beyond this, the rolling formability will be even better.
However, if the spray amount is 1% or more, edible fats and oils will ooze out onto the surface of the plate-like object, which is not desirable in terms of quality.

Spraying and rolling of edible fats and oils in the present invention are carried out, for example, by the following method.

In rolling forming, it is preferable to use a roll compressor, and a suitable one is of the rolling roll type that is frequently used in the field of metallurgy. Specifically, examples include horizontal twin-roll rolling mills and corrugated twin-roll rolling mills, but of course, the present invention is not limited to the forming machines exemplified here as long as the purpose can be achieved. , other types of roll mills may be used.

Next, to explain the case of using a general horizontal twin-roll type rolling mill, the granulated raw material is put into a screw feeder installed on the top of two horizontal rolls, and as the screws rotate, it is continuously rolled. Target 2
The material is fed between two horizontal rolls and compressed into a plate shape.

During this rolling process, edible fats and oils are sprayed onto the roll surface using a fluid nozzle. The fluid nozzle is installed to enable wide-angle spraying, and although the nozzle may be a one-fluid nozzle, it is usually preferable to use a two-fluid nozzle. In the case of a two-fluid nozzle (full cone nozzle, flat nozzle), the spray air pressure is set appropriately to minimize the scattering of edible fats and to spray the entire roll surface, and is usually about 0.2 to 3.
Kg/ ^cm2 . Edible fats and oils are supplied to the nozzle using an appropriate metering pump, such as a plunger pump,
This is done using a diaphragm pump, bellows pump, rotary pump, or gear pump. Spraying of edible fat onto the roll is usually carried out continuously during rolling, but depending on the type of raw material, it may be sprayed intermittently.

Next, in rolling forming, the hardness of the plate-shaped molded product obtained is usually about 0.05 to 0.4 kg, and the thickness is 0.5 to 2 mm.
It is carried out to have a width of 30-240 mm.

Here, the rolling conditions are generally two rolls rotating facing each other at a rotation speed of 10 rpm with a roll diameter of 520 mm, and the clearance between these two rolls is 0.5 to 1.5 mm, more preferably about 1 mm. . By appropriately adjusting this roll clearance, the degree of compression of the plate-like object can be freely adjusted. Further, the width of the roll (note: the effective width through which objects pass) may be set as appropriate, but it is preferably about 120 to 240 mm for handling purposes. Also, among the two rolls, one roll shaft is fixed and the other roll shaft is supported horizontally with high oil pressure, and the oil pressure is adjusted appropriately to prevent the clearance from expanding as the object is rolled. Can be adjusted. In this case, the oil pressure is 60 to 120Kg/
cm ² , preferably about 100 Kg/cm ² .

As described above, a plate-like material suitably compressed and rolled by the mechanism of this compression machine has a thickness of about 1.2 to 1.3 mm when the clearance is 1 mm, and is continuously discharged from below the roll. The obtained plate-like material is subsequently crushed according to a known method, and then sieved using a known method to obtain a particle size of about 10 to 60 mesh, thereby obtaining the present granular seasoned food.

In the method of the present invention, depending on the type of granular seasoned food, edible oils and fats may be mixed into the raw materials in advance and then rolled and formed according to the method of the present invention.
In this case, the amount of edible oil or fat to be mixed may be determined as appropriate, but a sufficiently satisfactory effect can be obtained with approximately 0.5% by weight based on the total amount of raw materials.

According to the method of the present invention, the content of edible fats and oils in granular seasoned foods can be significantly reduced, and the phenomenon of raw materials adhering to the roll surface during rolling forming is not observed.
In addition, edible oils and fats are sprayed onto the roll surface, so
It is possible to suppress the rise in product temperature during rolling, and also prevent deterioration in flavor. The plate-like products obtained by rolling are also better than conventional production methods, and have the advantage that uniform particle sizes can be easily obtained during pulverization, resulting in a high product yield.

The present invention will be explained in more detail with reference to Examples below.

Example 1 Chicken powder 35Kg Dextrin 20Kg Vegetable protein hydrolyzate 18Kg Pork extract powder 10Kg Monosodium L-glutamate 12Kg Vegetable extract powder 3Kg Organic acid 1Kg Nucleic acid seasoning 1Kg The above ingredients were mixed uniformly. This mixture was rolled under rolling conditions of 1.2 mm clearance between the two roll axes, 10 rpm roll rotation, and 100 Kg/ ^cm2 oil pressure, while continuously spraying salad oil equivalent to 0.07% by weight of the total amount of raw materials on the roll surface. It was molded into a plate with a diameter of 1.3 to 1.4 mm. Next, this plate-like material was crushed and sieved by a known method to obtain a granular natural flavor seasoning. This granulation treatment was carried out at room temperature with a relative humidity of about 50%.

In the above manufacturing method, no phenomenon of raw material adhesion to the roll surface during rolling was observed. In addition, the obtained granules were rich in natural flavor and delicious, and did not cause caking even when stored for a long period of time.

Example 2 Sugar 32Kg Refined salt 29Kg Sodium L-glutamate 29Kg Bonito powder 9Kg Nucleic acid seasoning 0.5Kg Organic acid 0.5Kg 0.2% salad oil was added to the above mixed raw materials,
Mixed evenly. This mixture was rolled under the following rolling conditions: clearance between two roll axes 1.0mm, roll diameter 520mm, roll rotation speed 10rpm, oil pressure 100Kg/ ^cm2 , and salad oil equivalent to 0.5% by weight of the total amount of raw materials was continuously sprayed onto the roll surface. While doing so, it was molded into a plate with a thickness of 1.1 to 1.2 mm. Next, this plate-like material was crushed and sieved by a conventional method to obtain a granular flavor seasoning. This granulation treatment was carried out at room temperature with a relative humidity of about 50%.

In the above manufacturing method, no phenomenon of raw material adhesion to the roll surface during rolling was observed. In addition, the obtained granules were rich in bonito flavor and showed no oil floating even when dissolved in water, and were extremely desirable in terms of quality. Furthermore, this product had excellent fluidity and no caking was observed even after long-term storage.

Example 3 100 kg of yeast extract and 0.1 kg of salad oil were mixed in a conventional manner. This mixed product was applied to the roll surface using a horizontal twin-axis roll rolling mill (rolling conditions: roll diameter 520 mm, clearance between the two roll axes 1.2 mm, roll rotation speed 10 rpm, roll oil pressure 100 Kg/cm ² ). While spraying salad oil equivalent to 0.1% by weight, it was rolled into a plate-shaped product with a thickness of 1.25 to 1.35 mm.
Next, this plate-like material was crushed and sieved by a conventional method to obtain a granular yeast extract. This granule treatment was carried out at room temperature with a relative humidity of about 50%.

This product was rich in flavor unique to yeast extract, had good solubility, and no oil floating was observed. Furthermore, it had good fluidity and was easy to handle, and even after long-term storage, it had good fluidity without caking.

Claims (1)

[Claims] 1. When producing a granular seasoned food, the food raw material is rolled and formed while intermittently or continuously spraying edible oil or fat equivalent to about 0.05 to 1% by weight of the total amount of the food raw material onto the surface of a rolling roll. A method for producing a granular seasoned food characterized by granulation.