JPH05176691A - Powdery food containing finely powdered cellulose - Google Patents

Abstract

PURPOSE:To obtain a powdery food improved in hygroscopicity, deliquescence, flavor and settling properties in dissolution, sandiness of cellulose, dispersibility of a parent chemical and recovery ratio of powder. CONSTITUTION:The objective powdery food comprises 5-50wt.% finely powdered cellulose having 0.3-20mum grain diameter at 50% cumulative volume and >=25% cumulative volume ratio of grains having <=15mum grain diameter.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a powdered food containing micronized cellulose. More specifically, the present invention relates to a powdered food product containing a finely divided cellulose, which has significantly improved moisture absorption, deliquescent property and flavor.

[0002]

2. Description of the Related Art Presently, powders, granules, solid seasonings, beverages, soups, various instant foods represented by instant noodles, confectionery, various premixes, beverages, powdered soy sauce, powdered miso and powdered sauce. A large amount of powdered natural seasonings (powdered products such as extracts and decomposed extracts) and powdered fruit juice are used. These powdered foods are usually manufactured by means of spray-drying, drum-drying, vacuum freeze-drying and the like using modified starch, dextrin and the like as excipients.

Also, in Japanese Patent Publication No. 61-65,
A solid composition comprising crystalline cellulose containing gums as a dispersant is disclosed.

[0004]

However, the above-mentioned various seasonings, fruit juices and the like often greatly impair the flavor of the drug substance during the drying step. Further, most of the powdered foods described above have high hygroscopicity, and are prone to deliquescent, solidification, and discoloration associated therewith. From these points, there are serious problems in processing and storage stability, and improvement is desired.

On the other hand, Japanese Patent Publication No. 61-65 discloses that the inclusion of crystalline cellulose can improve moisture absorption and solidification of a solid composition, but for the purpose of preventing sedimentation during dissolution, Gum is used as a dispersant.
However, in recent years, consumers have become more resistant to food additives, and gums have a problem that it is necessary to display a thickener. Further, depending on the amount used, there is a problem of giving viscosity to the final product, which limits its use. Furthermore, when a powder or solid composition is prepared by this method, there are problems of dispersibility of the raw material before drying, and spray drying, which causes problems such as adhesion to the inner wall of the dryer and solidification of the powder after drying. is there.

[0006] The present invention provides a powdered food which originally improves the problems of moisture absorption, deliquescentness and flavor inherent in the powdered food, and at the same time, improves the texture roughness due to the use of cellulose and the sedimentation upon dissolution. The purpose is to do.

[0007]

As a result of intensive studies to solve the above problems, the present inventor has found a powdered food having the following excellent characteristics and completed the present invention. That is, in the present invention, the particle size with an integrated volume of 50% is 0.3.
The present invention relates to a powdered food containing 5 to 50% by weight of micronized cellulose having a particle volume of ˜20 μm and a cumulative volume of particles of 15 μm or less of 25% or more.

The finely divided cellulose of the present invention is coagulated and regenerated from a cellulosic material, for example, natural pulp after delignification of wood pulp, refined linter, cotton fiber and hemp fiber, or a viscose solution or a cuprous ammonia solution. It can be obtained by depolymerizing and pulverizing cellulose obtained by washing the regenerated cellulose with water. The finely divided cellulose contained in the powdered food of the present invention has a particle size of 0.3 to 20 μm in a cumulative volume of 50%, and 15
The proportion of the cumulative volume of particles of μm or less is 25% or more.
If the particle size is larger than the above range, the tongue feels rough and the sedimentation property when dissolved is unfavorably increased.

The particle size of cellulose in the powder food of the present invention is
Shimadzu laser diffraction particle size distribution analyzer (SALD-110
0) is used for measurement. Integrated volume ratio 50 in the present invention
% Particle size means that the cumulative volume is 50 with respect to the volume of the entire particle.
It is the spherical equivalent diameter of a particle when it becomes%. Furthermore,
The content of micronized cellulose in the powder food of the present invention is 5 to
It is in the range of 50% by weight. If the content is less than this range, there is little effect of improving moisture absorption, deliquescent property and flavor, and conversely if it exceeds it, it may feel rough or due to an increase in water-insoluble components.
Limited use.

The powdered food referred to in the present invention means, for example, powdered soy sauce, powdered miso, powdered sauce, powdered ketchup, powdered natural seasoning (powdered food such as extracted or decomposed extract of livestock meat, seafood, vegetables, grains, etc.), powdered powder. This refers to all powdered food products obtained by drying food materials containing substantially water, such as fruit juice, milk, powdered dairy products such as yogurt, and powdered honey. Next, a method for producing the powdered food of the present invention will be described.

The micronized cellulosic material used in the present invention is obtained as a suspension, for example, by subjecting the cellulosic material to depolymerization treatment as a pretreatment step and wet pulverizing. The depolymerization treatment means, for example, one or a combination of two or more of acid hydrolysis, alkali oxidation decomposition, enzymatic decomposition, steam explosion decomposition, and steam steaming. As a result of depolymerization, the degree of polymerization of the cellulosic material is preferably 300 or less.

In the above wet pulverization, a medium agitation wet pulverization device (commonly called a bead mill or an annular type mill) is called,
An apparatus is used in which the medium is contained in a container and wet-milled in a container provided with a rotary blade for forced stirring. By using this, it is possible to easily perform difficult atomization of cellulose. The water suspension of the micronized cellulosic material thus obtained has a high stability and structural viscosity as a solid having a high affinity for water, that is, as a particle colloid of cellulose.

The powdered food containing micronized cellulose of the present invention can be produced by mixing an aqueous suspension of the micronized cellulosic material and a food material and drying. The mixing method of the water suspension of the micronized cellulosic material and the food material to be powdered is not particularly limited, but it is preferable to use an emulsifier or the like in order to make the micronized cellulosic material uniform. When mixing, in addition to the above seasonings, fruit juices, dairy products, etc. and micronized cellulose, dextrin, modified starch, lactose, etc. which are generally used as a part of the excipient can be mixed.

The drying method (powdering method) may be any conventionally used drying method, that is, spray drying, drum drying, freeze drying, vacuum drying, foam layer drying, etc., and is not particularly limited. The powdered food of the present invention can be applied to all purposes, and powder, granules, solid seasonings,
Beverages, soups, various instant foods typified by instant noodles, confectionery, powder preservatives used in various premixes, powdered soy sauce, powdered miso, powdered sauce powdered natural seasonings (extracted extracts, powdered products such as decomposed extracts), It can be used for powdered fruit juice, etc. and exerts its effect.

[0015]

EXAMPLES Examples of the present invention will be shown below, but the present invention is not limited to these examples.

[0016]

Examples 1 to 3 and Comparative Examples 1 to 4 Water suspension containing 12.5% by weight of micronized cellulose having a cumulative volume of 50% and a particle size of 0.7 μm and 3 μm or less and a cumulative volume ratio of 84%. Three types of powdered soy sauce were prepared using the suspension. The ingredients shown in Table 1 were adjusted using an emulsifying machine and then spray-dried at 160 ° C.
The dried soy sauce of Examples 1 to 3 was obtained.

Further, Comparative Examples 1 to 4 were prepared in the same manner as in Examples in which the particle size and content of the micronized cellulose were out of the specified range of the present invention. In Comparative Example 3, Avicel FD
101 (manufactured by Asahi Kasei Kogyo Co., Ltd.) was used. In Comparative Example 4, Avicel RC-using a natural polysaccharide as a dispersant
N81 (manufactured by Asahi Kasei Corporation) was used. The effects of the obtained powdered soy sauce were compared with respect to moisture absorption, degree of deliquescent, flavor, sedimentation of insoluble components when dissolved in water, graininess of powder, and recovery rate during spray drying. Here, the recovery rate refers to the ratio of the recovered solid content to the solid content in the drug substance. The particle size of cellulose was measured using a Shimadzu laser diffraction particle size distribution analyzer (SALD-1100). Specifically, the powdered food obtained is dissolved in hot water, the cellulose component is recovered by filtration, diluted with distilled water, and then secondary agglomerated by an ultrasonic transmitter incorporated in the particle size distribution measuring device. Was measured in a broken state.

[0018]

[Table 1]

The powdered soy sauce of the Examples has little moisture absorption, deliquescent, and discoloration accompanying it, almost no change in flavor compared to the raw soy sauce, less sedimentation of insoluble components, and licking the powder. , I didn't feel any roughness on my tongue. Further, in the case of spray drying, the powder was prevented from adhering to the inner wall of the dryer, and the recovery rate was improved. In the example, moisture absorption,
The reason why the deliquescence and flavor are greatly improved is not always clear, but it is considered that the water and aroma components are retained in the porous structure inside the micronized cellulose or in the inter-particle voids.

[0020]

[Embodiment 4] Particle diameter of cumulative volume 50% is 0.7 μm, 3 μm
A powdered miso was prepared using an aqueous suspension containing 12.5% by weight of micronized cellulose having a cumulative volume ratio of particles of m or less of 84%. The solid content ratio of the powder is 55 based on the miso-derived solid content.
% By weight, 30% by weight micronized cellulose, 1 dextrin
240 parts of water suspension containing 12.5% by weight of micronized cellulose was added to 100 parts by weight of commercially available miso so as to be 5% by weight.
1 part by weight and 15 parts by weight of dextrin were added and uniformly stirred using a do-mixer to prepare a mixture, which was dried with a drum dryer at 120 ° C. and further pulverized with a pulverizer, and the solid content of the drug substance was powdered with miso. Obtained.

A comparative experiment similar to that of Example 1 was carried out on this powdered miso, and it had a better flavor and less moisture absorption, deliquescent, and discoloration accompanying powdered miso containing only 45% by weight of dextrin as an excipient. It became a thing. The particle size of the finely divided cellulose in the finished powder miso was 19.7 μm.

[0022]

[Embodiment 5] Particle diameter of cumulative volume 50% is 0.7 μm, 3 μm
A powder of animal protein hydrolyzate (HAP) was prepared using an aqueous suspension containing 12.5 weight of micronized cellulose having a cumulative volume ratio of particles of m or less of 84%. The ratio of the solid content of the powder is 80% by weight of HAP-derived solid content and 20% by weight of micronized cellulose, and 200 parts by weight of HAP (AP-L; manufactured by Asahi Kasei Co., Ltd.) is used for micronized cellulose. 160 parts by weight of an aqueous suspension containing 12.5% by weight of the system material was added, uniformly stirred using an emulsifier, and dried at 200 ° C. using a spray dryer to obtain powder HAP.

When this powder HAP was subjected to the same comparative experiment as in Example 1, the powder HAP had an excellent flavor, moisture absorption, and a higher moisture absorption than powder HAP containing no micronized cellulose (AP-S1; manufactured by Asahi Kasei Co., Ltd.). There was little deliquescence and discoloration accompanying it. The particle size of the finely divided cellulose in the finished powder HAP was 5.8 μm.

[0024]

EFFECTS OF THE INVENTION By virtue of the above constitution, it is possible to provide a powdered food containing finely divided cellulose, in which moisture absorption, deliquescent property and flavor are greatly improved. Further, the problems of roughness and sedimentation derived from cellulose can be suppressed without using a dispersant such as gums and a thickener.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23L 1/202 118 6977-4B 1/238 111 8114-4B

Claims (1)

[Claims] 1. A particle size with an integrated volume of 50% is 0.3 to 20 μm.
and 5 to 50% by weight of micronized cellulose having a cumulative volume ratio of particles of 15 μm or less and 25% or more