JPH0923807A - Block-shaped freeze-dried food - Google Patents

Abstract

(57) 【Abstract】 PROBLEM TO BE SOLVED: The block shape is good in shape retention, hardly adheres to the palate or sucked saliva, and can be eaten as it is. It has a high nutritive value and retains color and flavor. Get dry food. SOLUTION: A block-shaped freeze-dried food product is prepared by preparing breads or cereals in a cocoon shape, optionally adding nutrients and seasonings, and then adding fats and oils (particularly medium-chain fatty acid triglyceride) and lyophilizing this. .

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a block-shaped freeze-dried food excellent in texture and shape retention property, and more particularly to a solid food that can be easily consumed as it is.

[0002]

2. Description of the Related Art There are various kinds of solid-state nutritionally regulated foods in which vitamins and minerals are added to biscuits and the like. However, since they are manufactured through a heating process, there are disadvantages such as heat loss of nutrients and inability to retain the scent of the ingredients. is there.

On the other hand, when the freeze-drying method is adopted, the nutrients are not thermally destroyed, the taste is excellent, and the color and flavor of the material can be retained, which is preferable.

[0004]

However, the conventional block-shaped freeze-dried food must be restored by adding water or boiling water before eating, and if it is eaten as it is, saliva will be absorbed. , There was a problem of sticking to the teeth and palate. In addition, the shape-retaining property is poor, and it has a drawback that it tends to collapse when taken out from the package or eaten.

[0005]

Means for Solving the Problems The present invention is a block-like frozen product prepared by preparing bread or cereals in the form of cocoon, optionally adding nutrients and seasonings, and adding fats and oils, and freeze-drying this. It is a dry food.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The raw materials for the main ingredients include breads such as bread and croissant and grains such as rice, rice, wheat, fluff, and foam, which are prepared by pouring hot water into a cocoon shape. .

The seasoning materials include salt, chemical seasonings, soups such as corn soup, vegetable soup and miso soup, stew, fruit juice, milk, coffee, tea and the like, and if necessary vitamins, minerals, dried protein powder and the like. Is added with the nutrients.

Among the edible fats and oils (vegetable oil, animal oil, butter, margarine), those having excellent oxidation stability, low melting point and low viscosity are preferable as the fats and oils. Particularly, medium chain fatty acid triglyceride is preferable, and has 5 to 1 carbon atoms.
Triglyceride consisting of 2 saturated fatty acids
Most preferably, it is a liquid at 40 ° C. and has an iodine value of 10 or less. For example, O.C. manufactured by Nisshin Oil Co., Ltd. D. O,
There are Coconard RK, Coconard MT, Coconade MT-N, melted butter and the like manufactured by Kao Corporation.

The amount of fat or oil added is suitably 15 to 60% by weight, preferably 30 to 50% by weight in the product.

For freeze-drying, oysters (water content of 50 to 8)
It can be carried out by a conventional method of producing a dried product by freeze-solidifying a material made to be 0%, preferably 60 to 70%) in a freezer and then evaporating water under a reduced pressure condition. A large amount of water results in a sparse structure with many voids, and a small amount of water results in a dense structure.

Prescription of raw materials Bread as a main ingredient, corn potage soup as a seasoning ingredient, and medium-chain fatty acid triglyceride are Nisshin Oil Co., Ltd.
O. D. O was used. Table 1 shows the weight percentage of the raw material formulation,
The value in parentheses indicates the weight% in the dry product.

[0012]

[Table 1]

Production Method (Example) Commercially available corn potage soup was added with hot water to melt it, and the ears were removed and bread slices cut into 1 cm pieces were added. After lightly boiling, medium-chain fatty acid triglyceride was added thereto, and the mixture was thoroughly mixed and stirred, and then a vitamin and mineral mixture and the like were added and mixed by stirring. This was placed in a petri dish so that the thickness was 2 cm, and allowed to stand in a freezer at -20 ° C for one day. Then, using a freeze-drying device (model PL-50MBS) manufactured by Kyowa Vacuum Technology Co., Ltd., a freezing temperature:- Lyophilization was performed in blocks at 20 ° C., vacuum degree: 0.1 Torr, and drying time: 36 hours.

(Comparative Example) Freeze-drying was performed in the same manner as in Example except that the medium-chain fatty acid triglyceride was not added.

Evaluation method (a) Sensory test For the block-shaped freeze-dried product, a sensory test was conducted by five inspectors on three items of "mouth discoloration", "adhesion to the palate", and "texture". For each item, it was judged which was “good” or “bad”. (B) Measurement of hardness Clearance is 2 mm for block-shaped freeze-dried products with a thickness of 2 cm
Place on a dish set to, TEXTUR manufactured by General Foods Company of the United States
Using an OMETER (GTX-2-IN type), it was crushed with a plunger having a diameter of 13 mm, and hardness and brittleness were measured. (C) Confirmation of surface structure Using a high resolution microscope system KH-2000 manufactured by Hylox Co., Ltd., the surface structure of the block-shaped freeze-dried product was observed at a magnification of 60 times.

Evaluation results Table 2 shows the evaluation results.

[0017]

[Table 2]

"Mouth", "Adhesion to the palate",
In all of the “textures”, all five inspectors judged that the example product had a better texture. Both the hardness and the brittleness of the product of the example showed higher values than the product of the comparative example, and the shape retention was excellent. The products of Examples were eaten as they were and were evaluated as delicious.

[0019]

INDUSTRIAL APPLICABILITY In the freeze-dried product of the present invention, medium-chain fatty acid triglyceride remains uniformly at the site where water has evaporated. Medium-chain fatty acid triglyceride has a low freezing point (the freezing point of OD is -13 ° C) and is a low-viscosity liquid at room temperature, so that it rapidly spreads in the voids generated by evaporation of water by freeze-drying. Then, it becomes a dense state with the voids filled. Therefore, the shape retention of the block is good, and almost no sticking to the palate or sucking saliva,
It is possible to obtain a block-shaped dry food which has a high nutritional value and retains its color and flavor that can be eaten as it is.

Claims (2)

[Claims] 1. A block-shaped freeze-dried food product in which breads or cereals are prepared in a cocoon shape, and if necessary, nutrients and seasonings are added, and fats and oils are added, and the resulting mixture is freeze-dried. 2. The freeze-dried food according to claim 1, wherein the fat or oil is a medium chain fatty acid triglyceride.