WO2012160642A1 - Powder for non-heated water-added creamy food - Google Patents
Powder for non-heated water-added creamy food Download PDFInfo
- Publication number
- WO2012160642A1 WO2012160642A1 PCT/JP2011/061791 JP2011061791W WO2012160642A1 WO 2012160642 A1 WO2012160642 A1 WO 2012160642A1 JP 2011061791 W JP2011061791 W JP 2011061791W WO 2012160642 A1 WO2012160642 A1 WO 2012160642A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- powder
- food
- creamy
- cream
- shaped
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Definitions
- the present invention relates to a powder that can be eaten as it is by simply mixing it with an aqueous medium without heating at home and mixing it for a short time, and can also be made into a creamy physical food that can be squeezed. More specifically, the infant can be easily squeezed into any shape by light pressing, such as grasping the squeeze bag with one hand, and the cream-like material does not sag due to body temperature when squeezed.
- the present invention relates to a powder that can be formed into a shaped food that has been shaped for a long time after molding.
- the whipped cream that decorates the decoration cake is whipped while cooling the cream, or by adding chilled milk to the whipped cream base (powder, vegetable oil, emulsifier, casein, calcium carbonate, etc.) What was obtained is used.
- these whipped creams require pre-chilled fresh cream and milk, and the timing of whipping until physical properties suitable for decoration is difficult is difficult. If whipping is insufficient, excess moisture content, or sugar content is not appropriate If the cream sags, on the other hand, if it is too whipped, there is a drawback that the dough becomes dry.
- a powder composition described in Japanese Patent Publication No. 5-1689 As a food that can be instantly decorated while drawing a pattern using a jig or the like, for example, there is a powder composition described in Japanese Patent Publication No. 5-1689.
- This powder composition is composed of 50% by weight or more of pregelatinized cereal powder and 10 to 30% by weight of a water-soluble thickener powder (guar gum, xanthan gum, pullulan, etc.).
- a water-soluble thickener powder guar gum, xanthan gum, pullulan, etc.
- this powder composition can be used as a medium for drawing a pattern, it cannot be used as a material for drawing a pattern, and is not intended for drawing a pattern directly on an arbitrary food surface such as a cookie or cake. Therefore, there was room for improvement in terms of versatility of decoration.
- the present invention relates to a powder that can be made into a food having physical properties capable of being squeezed and formed into a creamy food. More specifically, the infant can be easily squeezed into any shape by light pressing, such as grasping the squeeze bag with one hand, and the cream-like material does not sag due to body temperature when squeezed.
- An object of the present invention is to provide a powder that can be formed into a shaped food that has been shaped for a long time after molding.
- the present invention is a powder for producing a cream-like food that can be eaten as it is by hydration without heating, and comprises a non-heated hydrated cream comprising a low-solubility carbohydrate, a thickener and pregelatinized cereal powder
- a non-heated hydrated cream comprising a low-solubility carbohydrate, a thickener and pregelatinized cereal powder
- the low-solubility carbohydrate is 12 to 50% by weight based on the total weight of the powder for non-heated hydrolyzed cream food.
- the creamy food is a creamy food for squeezing.
- the inventors of the present invention can make a creamy physical property by simply adding water to a powder based on pre-gelatinized cereal powder, which can be eaten, and can further make this creamy physical property suitable for squeezing.
- the composition was examined.
- the present invention has been completed by finding that it is possible to obtain a creamy food product having a glossy appearance with excellent physical properties.
- the present invention becomes a cream-like food that can be eaten as it is by simply adding it to the powder and mixing it, and if it is put in a squeeze bag, it can be easily squeezed even with a weak grip of an infant, and the tip of the squeezed cream-like food Can stand out like a horn with good physical properties and a glossy appearance.
- it can be easily squeezed into any shape by light pressing, such as holding the squeezed bag with one hand, so that the cream does not sag at body temperature when squeezing, and the shape after squeezing Can be formed foods that have been shaped for a long time.
- the squeezed creamy food can be decorated with foods such as cookies, or squeezed into pasta or soft cream to enjoy cooking feelings, making it a food that fosters the originality of children. it can.
- foods such as cookies, or squeezed into pasta or soft cream to enjoy cooking feelings, making it a food that fosters the originality of children. it can.
- it since it is not necessary to contain a large amount of fats and oils, it can also be designed to specifications such as low fat, all-vegetable, and cholesterol-free.
- it is a highly versatile powder that can change the flavor and color tone in various ways.
- the non-heated hydrolyzed cream food powder of the present invention is a non-heated hydrolyzed cream food powder comprising a low-solubility carbohydrate, a thickener, and pregelatinized cereal powder.
- the powder means powder such as powder or granule.
- saccharides are saccharides with low water solubility (low solubility).
- the solubility means the maximum mass of carbohydrates that can be dissolved in 100 g of water at 20 ° C. Specifically, it is a saccharide having a solubility at 20 ° C. of about 100 or less, or a saccharide having a saccharide crystal surface in a saturated solution state. Examples include glucose (hydrous, anhydrous), lactose (hydrous), maltose (hydrous), trehalose (hydrous, anhydrous), erythritol (anhydrous), reduced palatinose (hydrous), palatinose (anhydrous), etc. Multiple combinations may be used.
- the content of the saccharide is preferably 12 to 50% by weight in the total weight of the non-heated hydrolyzed cream food powder.
- the saccharide is less than 12% by weight, it is difficult to mix even when added with water, and it is difficult to obtain a smooth creamy physical property, or the physical property is close to a bowl.
- the amount of saccharide anhydride is more than 50% by weight, the physical properties of the creamy food tend to be hard and difficult to extract.
- a water-soluble powder used for a food thickener or the like may be used.
- examples include alginates (sodium alginate, potassium alginate, etc.), guar gum, tara gum, xanthan gum, pullulan and the like.
- the content of the thickener is desirably 0.3 to 1.3% by weight based on the total weight of the non-heated hydrolyzed cream food powder.
- the thickener is less than 0.3% by weight, the physical properties of the cream-like food are easy to sag, the shape-retaining property is difficult to obtain, and the cream-like food tends to deteriorate over the throat.
- the thickener is more than 1.3% by weight, the physical properties of the creamy food are hard, difficult to squeeze, and the throat tends to deteriorate.
- examples of the pregelatinized cereal powder include corn starch, tapioca starch, potato starch, sweet potato starch, waxy corn starch, and glutinous rice flour, and pregelatinized products of these processed starches.
- the content of the pregelatinized cereal powder is desirably 10 to 35% by weight based on the total weight of the non-heated hydrolyzed cream food powder.
- the pregelatinized cereal powder is less than 10% by weight, the physical properties of the creamy food are likely to be sagging, and the shape retention tends to be difficult to obtain.
- the pregelatinized cereal powder is more than 35% by weight, the physical properties of the cream food are hard and tend to be difficult to extract.
- an auxiliary material may be added to the non-heated hydrous cream-like food powder of the present invention.
- an auxiliary material for example, acid component (powder of organic acid (citric acid, malic acid, fumaric acid, lactic acid, acetic acid, tartaric acid, etc.) and brewed vinegar, plum vinegar, fruit vinegar, fruit juice, etc.
- Carbon dioxide generating components such as sodium hydrogen carbonate, calcium carbonate, magnesium carbonate
- powdered fats and oils such as butter, vegetable oils and fats, powders of these processed oils and fats
- sugar You may add powders, such as alcohol, a fragrance
- the non-heated hydrolyzed cream food powder of the present invention is a powder mixture of the above-mentioned low-solubility carbohydrate, thickener, pregelatinized cereal powder, and auxiliary ingredients as necessary, or powder What is necessary is just to prepare by granulating after body mixing.
- the cream food according to the present invention is prepared, for example, as follows using the non-heated hydrolyzed cream food powder prepared as described above. That is, an aqueous medium is added to the non-heated hydrous cream-like food powder and mixed for several seconds with a spoon, chopsticks, fork, or the like, and the whole becomes viscous, resulting in a cream-like food.
- the aqueous medium may be water from tap water, and mineral water, an aqueous solution in which a solute is dissolved, fruit juice, milk, soy milk, or the like may be used.
- water from the water supply is suitable in terms of solubility and the finish of creamy food.
- non-heating means a temperature that does not require a heating operation, and may be cooling water in addition to room temperature (room temperature).
- the creamy food obtained in this way can be eaten as it is, but if this creamy food is further squeezed into a squeezable tool such as a squeeze bag or a spoid, a pattern can be formed in any shape. I can draw.
- a squeezable tool such as a squeeze bag or a spoid
- the ratio of the non-heated hydrolyzed cream food powder and the aqueous medium is 1: 0.6 to 1: 1.3 when making the cream food.
- the aqueous medium is less than this range, the physical properties of the cream-like food are hard and tend to be difficult to squeeze out.
- the amount of the aqueous medium is larger than this range, the squeezed creamy food does not have shape retention and tends to be sag.
- ⁇ Preparation of powder for non-heated hydro-cream food> Based on the composition shown in Table 1, powders of the respective raw materials were mixed and prepared.
- Example 1 As a result of evaluation, in Examples 1 to 21, the ease of mixing, ease of squeezing, shape retention, flavor, texture, and appearance were generally good. In particular, Example 1 was able to obtain the best results in terms of ease of drawing, shape retention, and appearance.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、家庭において非加熱で水性媒体と混合して短時間混合するだけで、そのまま喫食することができ、また、絞出し成形可能なクリーム状の物性の食品とすることができる粉末に関する。更に詳しくは、幼児が絞出し袋を片手で握るなどの軽い押圧によって、任意の形状に容易に絞出し成形でき、絞出しする際にクリーム状物が体温でダレることもなく、また絞出し成形後もその形状を長時間保形した成形食品とすることができる粉末に関する。 The present invention relates to a powder that can be eaten as it is by simply mixing it with an aqueous medium without heating at home and mixing it for a short time, and can also be made into a creamy physical food that can be squeezed. More specifically, the infant can be easily squeezed into any shape by light pressing, such as grasping the squeeze bag with one hand, and the cream-like material does not sag due to body temperature when squeezed. The present invention relates to a powder that can be formed into a shaped food that has been shaped for a long time after molding.
一般に、デコレーションケーキを装飾するホイップクリームは、生クリームを冷やしながら泡立てるか、ホイップクリームの素（粉飴、植物油脂、乳化剤、カゼイン、炭酸カルシウム等）に冷えた牛乳を加えて泡立てる、などして得られたものが用いられている。
しかし、これらのホイップクリームは、予め冷やした生クリームや牛乳を必要とし、デコレーションに適した物性となるまで泡立てるタイミングが難しく、泡立て不足や余分な水分含量、砂糖の含有量が適量でない場合にはクリームがダレてしまい、一方泡立てすぎた場合には生地がバサバサになるなどの欠点があった。
さらにホイップクリームを絞出してデコレーションするためには、一定の技量が必要であり、しかもデコレーション作業時には、クリームが冷えている間にすばやく作業を終えないと、絞出し袋の中のクリームが体温により温まってしまい、デコレーションしたクリームがダレてしまうなどの難しさがある。
そこで、本発明者らは、幼児が加水するだけで簡単にホイップクリームのような物性のものを作って遊ぶことが出来ないかを検討した。
In general, the whipped cream that decorates the decoration cake is whipped while cooling the cream, or by adding chilled milk to the whipped cream base (powder, vegetable oil, emulsifier, casein, calcium carbonate, etc.) What was obtained is used.
However, these whipped creams require pre-chilled fresh cream and milk, and the timing of whipping until physical properties suitable for decoration is difficult is difficult.If whipping is insufficient, excess moisture content, or sugar content is not appropriate If the cream sags, on the other hand, if it is too whipped, there is a drawback that the dough becomes dry.
Furthermore, in order to squeeze and decorate the whipped cream, a certain skill is required, and during the decoration work, if the work is not finished quickly while the cream is cold, the cream in the squeezed bag will depend on the body temperature. There are difficulties such as warming and decorating the cream.
Therefore, the present inventors examined whether an infant could easily play with physical properties such as whipped cream simply by adding water.
即席で、冶具等を用いて模様を描きながらデコレーションできる食品として、たとえば特公平５－１６８９号公報に記載の粉末組成物がある。
この粉末組成物は、５０重量％以上のα化穀類粉末と、１０～３０重量％の水溶性増粘剤粉末（グァーガム、キサンタンガム、プルラン等）とからなる。この粉末組成物を層状に敷き詰めて、そこに水を入れたスポイトから水を滴下しながら線状などの模様を描くと、水と粉末組成物が反応した部分に餅様菓子が生成される。
しかし、この粉末組成物は模様を描かれる媒体として用いることはできるが、模様を描く材料として用いることは出来ず、たとえばクッキーやケーキなどの任意の食品表面に直接模様を描くためのものではないため、デコレーションの汎用性の点で改良の余地があった。
As a food that can be instantly decorated while drawing a pattern using a jig or the like, for example, there is a powder composition described in Japanese Patent Publication No. 5-1689.
This powder composition is composed of 50% by weight or more of pregelatinized cereal powder and 10 to 30% by weight of a water-soluble thickener powder (guar gum, xanthan gum, pullulan, etc.). When this powder composition is spread in layers and a pattern such as a line is drawn while dropping water from a dropper filled with water, a candy-like confectionery is produced in the portion where the water and the powder composition have reacted.
However, although this powder composition can be used as a medium for drawing a pattern, it cannot be used as a material for drawing a pattern, and is not intended for drawing a pattern directly on an arbitrary food surface such as a cookie or cake. Therefore, there was room for improvement in terms of versatility of decoration.
本発明は、以上のような事情に鑑みなされたものであって、その目的とするところは、家庭において非加熱で水性媒体と混合して短時間混合するだけでそのまま喫食できるクリーム状食品とすることができ、さらにクリーム状食品を絞出し成形可能な物性の食品とすることができる粉末に関する。更に詳しくは、幼児が絞出し袋を片手で握るなどの軽い押圧によって、任意の形状に容易に絞出し成形でき、絞出しする際にクリーム状物が体温でダレることもなく、また絞出し成形後もその形状を長時間保形した成形食品とすることができる粉末を提供するにある。 This invention is made | formed in view of the above situations, The place made into the objective is made into the cream-like food which can be eaten as it is only by mixing with an aqueous medium by non-heating at home and mixing for a short time. Further, the present invention relates to a powder that can be made into a food having physical properties capable of being squeezed and formed into a creamy food. More specifically, the infant can be easily squeezed into any shape by light pressing, such as grasping the squeeze bag with one hand, and the cream-like material does not sag due to body temperature when squeezed. An object of the present invention is to provide a powder that can be formed into a shaped food that has been shaped for a long time after molding.
本発明は、非加熱での加水混合によってそのまま喫食できるクリーム状食品を製造するための粉末であって、低溶解性の糖質と、増粘剤とα化穀類粉末とからなる非加熱加水クリーム状食品用粉末によって上記目的を達成する。 The present invention is a powder for producing a cream-like food that can be eaten as it is by hydration without heating, and comprises a non-heated hydrated cream comprising a low-solubility carbohydrate, a thickener and pregelatinized cereal powder The above object is achieved by the powder for food.
好ましくは、前記低溶解性の糖質が、非加熱加水クリーム状食品用粉末全体重量中１２～５０重量％であることが望ましい。 Preferably, the low-solubility carbohydrate is 12 to 50% by weight based on the total weight of the powder for non-heated hydrolyzed cream food.
更に好ましくは、前記クリーム状食品が、絞出し成形用のクリーム状食品であることが望ましい。 More preferably, it is desirable that the creamy food is a creamy food for squeezing.
すなわち、本発明者らは、α化穀類粉末をベースとしたものに加水するだけでクリーム状の物性となり、喫食可能で、さらにこのクリーム状物を絞出し成形に適した物性とすることができる組成について検討を行った。 In other words, the inventors of the present invention can make a creamy physical property by simply adding water to a powder based on pre-gelatinized cereal powder, which can be eaten, and can further make this creamy physical property suitable for squeezing. The composition was examined.
その結果、α化穀類粉末とともに、水に対する溶解性が低い糖質と、増粘剤とを用いると、そのまま喫食することが可能で、幼児でも絞出しなどのデコレーションが容易に行える操作性に優れた物性で、艶のある外観を呈するクリーム状食品とすることができることを見出し本発明を完成した。 As a result, it is possible to eat as it is, using sugar that has low solubility in water and a thickener together with pre-gelatinized cereal powder, and it is excellent in operability that can be easily squeezed and decorated even for infants. The present invention has been completed by finding that it is possible to obtain a creamy food product having a glossy appearance with excellent physical properties.
本発明によれば、粉末に加水して混合するだけでそのまま喫食できるクリーム状食品となり、これを絞出し袋に入れれば幼児の弱い握力でも容易に絞出しができ、絞ったクリーム状食品の先端が角のように立ったキレのよい物性と艶のある外観とすることができる。
また、絞出し袋を片手で握るなどの軽い押圧によって任意の形状に容易に絞出し成形でき、絞り出しをする際にクリーム状物が体温でダレることもなく、また絞出し成形後もその形状を長時間保形した成形食品とすることができる。
また、絞り出したクリーム状食品は、クッキー等の食品にデコレーションしたり、パスタ状、ソフトクリーム状に絞り出したりして調理感覚のおままごとを楽しむことができ、子供の独創性を育む食品とすることができる。
また、油脂を多量に含有させなくても良いので、低脂肪、オール植物性、コレステロールフリーなどの仕様に設計することもできる。
さらに、風味や色調をさまざまに変化させることができる、汎用性の高い粉末である。
According to the present invention, it becomes a cream-like food that can be eaten as it is by simply adding it to the powder and mixing it, and if it is put in a squeeze bag, it can be easily squeezed even with a weak grip of an infant, and the tip of the squeezed cream-like food Can stand out like a horn with good physical properties and a glossy appearance.
In addition, it can be easily squeezed into any shape by light pressing, such as holding the squeezed bag with one hand, so that the cream does not sag at body temperature when squeezing, and the shape after squeezing Can be formed foods that have been shaped for a long time.
In addition, the squeezed creamy food can be decorated with foods such as cookies, or squeezed into pasta or soft cream to enjoy cooking feelings, making it a food that fosters the originality of children. it can.
Moreover, since it is not necessary to contain a large amount of fats and oils, it can also be designed to specifications such as low fat, all-vegetable, and cholesterol-free.
Furthermore, it is a highly versatile powder that can change the flavor and color tone in various ways.
本発明を詳しく説明する。
本発明の非加熱加水クリーム状食品用粉末は、低溶解性の糖質と、増粘剤とα化穀類粉末とからなる非加熱加水クリーム状食品用粉末である。なお、本発明において粉末は、粉状、顆粒状などの粉体を意味する。
The present invention will be described in detail.
The non-heated hydrolyzed cream food powder of the present invention is a non-heated hydrolyzed cream food powder comprising a low-solubility carbohydrate, a thickener, and pregelatinized cereal powder. In the present invention, the powder means powder such as powder or granule.
まず、糖質は水に対する溶解度が低い（低溶解性）糖質である。ここで溶解度とは、２０℃の水１００ｇに溶解しうる糖質の最大質量をいう。具体的には、２０℃における溶解度が概ね１００以下の糖質か、あるいは糖質の結晶表面が飽和溶液状態となっている糖質である。
例えば、ブドウ糖（含水、無水）、乳糖（含水）、麦芽糖（含水）、トレハロース（含水、無水）、エリスリトール（無水）、還元パラチノース（含水）、パラチノース（無水）等が挙げられ、これらは単独でも複数組合せて用いても良い。
First, saccharides are saccharides with low water solubility (low solubility). Here, the solubility means the maximum mass of carbohydrates that can be dissolved in 100 g of water at 20 ° C. Specifically, it is a saccharide having a solubility at 20 ° C. of about 100 or less, or a saccharide having a saccharide crystal surface in a saturated solution state.
Examples include glucose (hydrous, anhydrous), lactose (hydrous), maltose (hydrous), trehalose (hydrous, anhydrous), erythritol (anhydrous), reduced palatinose (hydrous), palatinose (anhydrous), etc. Multiple combinations may be used.
上記糖質の含有量は、非加熱加水クリーム状食品用粉末全体重量中、１２～５０重量％であることが望ましい。
上記糖質が１２重量％未満の場合、加水しても混合しにくく、滑らかなクリーム状物性となりにくかったり、物性が餅状に近くなったりする。一方、糖質の無水物が５０重量％よりも多い場合には、クリーム状食品の物性が硬く、絞出しにくい傾向にある。
The content of the saccharide is preferably 12 to 50% by weight in the total weight of the non-heated hydrolyzed cream food powder.
When the saccharide is less than 12% by weight, it is difficult to mix even when added with water, and it is difficult to obtain a smooth creamy physical property, or the physical property is close to a bowl. On the other hand, when the amount of saccharide anhydride is more than 50% by weight, the physical properties of the creamy food tend to be hard and difficult to extract.
次に、増粘剤は、食品の増粘剤等に用いられる水溶性の粉末を使用すればよい。
例えばアルギン酸塩(アルギン酸ナトリウム、アルギン酸カリウムなど)、グァーガム、タラガム、キサンタンガム、プルランなどが挙げられる。
Next, as the thickener, a water-soluble powder used for a food thickener or the like may be used.
Examples include alginates (sodium alginate, potassium alginate, etc.), guar gum, tara gum, xanthan gum, pullulan and the like.
増粘剤の含有量は、非加熱加水クリーム状食品用粉末全体重量中０．３～１．３重量％であることが望ましい。
増粘剤が０．３重量％未満の場合、クリーム状食品の物性がダレやすく、保形性が得られにくく、クリーム状食品の喉越しが悪くなる傾向にある。一方、増粘剤が１．３重量％よりも多い場合には、クリーム状食品の物性が硬く、絞出しにくく、喉越しも悪くなる傾向にある。
The content of the thickener is desirably 0.3 to 1.3% by weight based on the total weight of the non-heated hydrolyzed cream food powder.
When the thickener is less than 0.3% by weight, the physical properties of the cream-like food are easy to sag, the shape-retaining property is difficult to obtain, and the cream-like food tends to deteriorate over the throat. On the other hand, if the thickener is more than 1.3% by weight, the physical properties of the creamy food are hard, difficult to squeeze, and the throat tends to deteriorate.
次に、α化穀類粉末は、とうもろこし澱粉、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、ワキシーコーンスターチ、粳米粉等やこれらの加工澱粉の、α化物が挙げられる。 Next, examples of the pregelatinized cereal powder include corn starch, tapioca starch, potato starch, sweet potato starch, waxy corn starch, and glutinous rice flour, and pregelatinized products of these processed starches.
α化穀類粉末の含有量は、非加熱加水クリーム状食品用粉末全体重量中１０～３５重量％であることが望ましい。
α化穀類粉末が１０重量％未満の場合、クリーム状食品の物性がダレやすく、保形性が得られにくい傾向にある。一方、α化穀類粉末が３５重量％よりも多い場合には、クリーム状食品の物性が硬く、絞出しにくい傾向にある。
The content of the pregelatinized cereal powder is desirably 10 to 35% by weight based on the total weight of the non-heated hydrolyzed cream food powder.
When the pregelatinized cereal powder is less than 10% by weight, the physical properties of the creamy food are likely to be sagging, and the shape retention tends to be difficult to obtain. On the other hand, when the pregelatinized cereal powder is more than 35% by weight, the physical properties of the cream food are hard and tend to be difficult to extract.
上記のほか、本発明の非加熱加水クリーム状食品用粉末には、副原料を添加しても良い。
副原料としては、たとえば、酸成分（有機酸(クエン酸、リンゴ酸、フマル酸、乳酸、酢酸、酒石酸等)の粉末やこれらを主体とする醸造酢、梅酢、果実酢、果汁などの粉末）、炭酸ガス発生成分（炭酸水素ナトリウム、炭酸カルシウム、炭酸マグネシウムなどの炭酸化合物等の粉末）、粉末油脂（バターなどの乳脂肪の粉末、植物油脂の粉末、これらの加工油脂の粉末など）、糖アルコール、香料、色素、安定剤、ゲル化剤、乳化剤、調味料、カルシウム類、ビタミンやミネラルなどの栄養強化剤などの粉末を添加しても良い。
In addition to the above, an auxiliary material may be added to the non-heated hydrous cream-like food powder of the present invention.
As an auxiliary material, for example, acid component (powder of organic acid (citric acid, malic acid, fumaric acid, lactic acid, acetic acid, tartaric acid, etc.) and brewed vinegar, plum vinegar, fruit vinegar, fruit juice, etc. mainly composed of these) , Carbon dioxide generating components (powder of carbonate compounds such as sodium hydrogen carbonate, calcium carbonate, magnesium carbonate), powdered fats and oils (powder of milk fats such as butter, vegetable oils and fats, powders of these processed oils and fats), sugar You may add powders, such as alcohol, a fragrance | flavor, a pigment | dye, a stabilizer, a gelling agent, an emulsifier, a seasoning, calcium, nutrient enhancement agents, such as a vitamin and a mineral.
次に、本発明の非加熱加水クリーム状食品用粉末は、上記の低溶解性の糖質と、増粘剤とα化穀類粉末と、必要に応じ副原料とを粉体混合する、あるいは粉体混合後造粒することにより調製すればよい。 Next, the non-heated hydrolyzed cream food powder of the present invention is a powder mixture of the above-mentioned low-solubility carbohydrate, thickener, pregelatinized cereal powder, and auxiliary ingredients as necessary, or powder What is necessary is just to prepare by granulating after body mixing.
上記のようにして調製された非加熱加水クリーム状食品用粉末を用いて、本発明に係るクリーム状食品は例えば次のようにして調製される。
すなわち、非加熱加水クリーム状食品用粉末に、水性媒体を添加し、スプーンや箸、フォークなどで数秒間混合し、全体に粘性が出てまとまり、クリーム状の食品となればよい。
The cream food according to the present invention is prepared, for example, as follows using the non-heated hydrolyzed cream food powder prepared as described above.
That is, an aqueous medium is added to the non-heated hydrous cream-like food powder and mixed for several seconds with a spoon, chopsticks, fork, or the like, and the whole becomes viscous, resulting in a cream-like food.
水性媒体としては、上水道の水でよく、ミネラルウォーター、溶質が溶解した水溶液、果汁、牛乳、豆乳などを用いても良い。この中でも上水道の水が、溶解性、クリーム状食品の仕上がりの点で適している。
なお、本発明において非加熱とは、加熱操作を要しない温度という意味であり、常温(室温)の他、冷却水でもよい。
The aqueous medium may be water from tap water, and mineral water, an aqueous solution in which a solute is dissolved, fruit juice, milk, soy milk, or the like may be used. Among these, water from the water supply is suitable in terms of solubility and the finish of creamy food.
In the present invention, non-heating means a temperature that does not require a heating operation, and may be cooling water in addition to room temperature (room temperature).
このようにして得られたクリーム状食品は、そのまま喫食可能であるが、さらにこのクリーム状食品を絞出し袋やスポイドなどの絞出し可能な用具に入れて絞出せば、任意の形状に模様を描くことができる。 The creamy food obtained in this way can be eaten as it is, but if this creamy food is further squeezed into a squeezable tool such as a squeeze bag or a spoid, a pattern can be formed in any shape. I can draw.
なお、クリーム状食品とする際の、非加熱加水クリーム状食品用粉末と水性媒体との割合は、１：０．６～１：１．３に設定することが望ましい。
この範囲よりも水性媒体が少ない場合、クリーム状食品の物性が硬く、絞出しにくい傾向にある。逆に、この範囲よりも水性媒体が多い場合には、絞出したクリーム状食品の保形性がなく、ダレやすくなる傾向にある。
In addition, it is desirable to set the ratio of the non-heated hydrolyzed cream food powder and the aqueous medium to 1: 0.6 to 1: 1.3 when making the cream food.
When the aqueous medium is less than this range, the physical properties of the cream-like food are hard and tend to be difficult to squeeze out. On the other hand, when the amount of the aqueous medium is larger than this range, the squeezed creamy food does not have shape retention and tends to be sag.
以下、本発明を、実施例に基づき具体的に説明する。 Hereinafter, the present invention will be specifically described based on examples.
＜非加熱加水クリーム状食品用粉末の調製＞
表1の組成に基づき各原料の粉末を粉体混合し、調製した。
＜クリーム状食品の調製＞
上記の通り調製した粉末をコップに入れて、粉末１０．８ｇに対し、上水道の水（２０℃）１０ｇの比率で添加し、スプーンで混合しクリーム状食品を得た。
次に、クリーム状食品を、絞出し袋に入れて、市販の直径５センチのビスケットの上に、球状、渦巻状の線状に絞出して模様を描いたときの混ぜ易さ、絞りやすさ、保形性、風味、食感、外観について専門パネラー５名で評価した結果を合わせて表１に示す。
<Preparation of powder for non-heated hydro-cream food>
Based on the composition shown in Table 1, powders of the respective raw materials were mixed and prepared.
<Preparation of creamy food>
The powder prepared as described above was put in a cup, added to 10.8 g of powder at a ratio of 10 g of water (20 ° C.) in tap water, and mixed with a spoon to obtain a creamy food.
Next, the creamy food is put in a squeeze bag, and it is easy to mix and draw when a pattern is drawn on a commercially available biscuit with a diameter of 5 cm in a spherical or spiral shape. Table 1 shows the results of evaluation by five professional panelists regarding shape retention, flavor, texture, and appearance.
評価の結果、実施例１～２１では、混ぜ易さ、絞りやすさ、保形性、風味、食感、外観についておおむね良好であった。特に実施例１は、絞りやすさ、保形性、外観の点で最良の結果を得ることが出来た。 As a result of evaluation, in Examples 1 to 21, the ease of mixing, ease of squeezing, shape retention, flavor, texture, and appearance were generally good. In particular, Example 1 was able to obtain the best results in terms of ease of drawing, shape retention, and appearance.
これに対し、比較例１～７は、混ぜ易さ、絞りやすさ、保形性、風味、食感のいずれかが悪かった。 On the other hand, in Comparative Examples 1 to 7, any of ease of mixing, ease of squeezing, shape retention, flavor and texture was bad.
Claims (3)
The powder for non-heated hydrous cream food according to claim 1 or 2, wherein the cream food is a cream food for squeezing.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2011/061791 WO2012160642A1 (en) | 2011-05-23 | 2011-05-23 | Powder for non-heated water-added creamy food |
| JP2013516100A JP5808804B2 (en) | 2011-05-23 | 2011-05-23 | Non-heated hydro-cream food powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2011/061791 WO2012160642A1 (en) | 2011-05-23 | 2011-05-23 | Powder for non-heated water-added creamy food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2012160642A1 true WO2012160642A1 (en) | 2012-11-29 |
Family
ID=47216745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2011/061791 Ceased WO2012160642A1 (en) | 2011-05-23 | 2011-05-23 | Powder for non-heated water-added creamy food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP5808804B2 (en) |
| WO (1) | WO2012160642A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016208605A1 (en) * | 2015-06-22 | 2016-12-29 | クラシエフーズ株式会社 | Powder for no-heat just-add-water cream foodstuff |
| JP2017225383A (en) * | 2016-06-22 | 2017-12-28 | クラシエフーズ株式会社 | Powder for non-heat hydrated creamy food |
| JP2021145595A (en) * | 2020-03-18 | 2021-09-27 | ハウス食品株式会社 | Paste-like food composition for drawing |
| JP2022010777A (en) * | 2020-06-29 | 2022-01-17 | クラシエフーズ株式会社 | Powder for solidified food, and combined confectionery using the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002272378A (en) * | 2001-03-19 | 2002-09-24 | Kanebo Ltd | Combination confectionery and method for producing spinnable confectionery using the same |
| JP2005168330A (en) * | 2003-12-08 | 2005-06-30 | Taiyo Yushi Kk | Icing material and manufacturing method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3560045B2 (en) * | 1993-02-12 | 2004-09-02 | カネボウ株式会社 | Powder composition |
| JP3996691B2 (en) * | 1998-01-20 | 2007-10-24 | エーザイ・アール・アンド・ディー・マネジメント株式会社 | Emulsified powder and method for producing the same |
| EP1325680A1 (en) * | 2001-12-26 | 2003-07-09 | Societe Des Produits Nestle S.A. | Mousse |
-
2011
- 2011-05-23 JP JP2013516100A patent/JP5808804B2/en active Active
- 2011-05-23 WO PCT/JP2011/061791 patent/WO2012160642A1/en not_active Ceased
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002272378A (en) * | 2001-03-19 | 2002-09-24 | Kanebo Ltd | Combination confectionery and method for producing spinnable confectionery using the same |
| JP2005168330A (en) * | 2003-12-08 | 2005-06-30 | Taiyo Yushi Kk | Icing material and manufacturing method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016208605A1 (en) * | 2015-06-22 | 2016-12-29 | クラシエフーズ株式会社 | Powder for no-heat just-add-water cream foodstuff |
| TWI710323B (en) * | 2015-06-22 | 2020-11-21 | 日商客樂諧食品股份有限公司 | Powder for water-added milky food |
| JP2017225383A (en) * | 2016-06-22 | 2017-12-28 | クラシエフーズ株式会社 | Powder for non-heat hydrated creamy food |
| JP2021145595A (en) * | 2020-03-18 | 2021-09-27 | ハウス食品株式会社 | Paste-like food composition for drawing |
| JP7521912B2 (en) | 2020-03-18 | 2024-07-24 | ハウス食品株式会社 | Paste-like food composition for drawing |
| JP2022010777A (en) * | 2020-06-29 | 2022-01-17 | クラシエフーズ株式会社 | Powder for solidified food, and combined confectionery using the same |
| JP7523966B2 (en) | 2020-06-29 | 2024-07-29 | クラシエ株式会社 | Powder for solidified food and combination confectionery using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5808804B2 (en) | 2015-11-10 |
| JPWO2012160642A1 (en) | 2014-07-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2009107659A1 (en) | Confectionary and bakery material and thermally processed farina food using the same | |
| JP5808804B2 (en) | Non-heated hydro-cream food powder | |
| JP4288477B2 (en) | Method for preparing bubble-containing food composition and food prepared by the method | |
| JP2009142200A (en) | Method for producing baked confectionery dough or bread dough with high protein content | |
| JP5065357B2 (en) | Ice confectionery and ice confectionery ingredients | |
| JP2003199536A (en) | Method for producing foamed composition and method for producing baked confectionery | |
| JP5808800B2 (en) | Non-heated hydroforming powder | |
| JP2007053919A (en) | Bread dough and confectionery dough utilizing soybean protein-containing composition | |
| JP2009000091A (en) | Method for preparing milk whey protein with air-holding property, and food prepared by the same | |
| JP6786269B2 (en) | Unheated hydrating creamy food powder | |
| JP4200643B2 (en) | Molded food manufacturing method | |
| TWI710323B (en) | Powder for water-added milky food | |
| TW202005544A (en) | Whipped cream | |
| JP4403929B2 (en) | Manufacturing method for hollow fly shoe skin | |
| CN106793815A (en) | Flour paste preparation powder composition | |
| JP6170788B2 (en) | Freeze-dried cooked egg, freeze-dried cooked egg soup and method for producing them | |
| JP2013208075A (en) | Method for manufacturing edible container for ice cream | |
| JP2015012828A (en) | Soupy food product having strange texture and meltability in mouth | |
| WO2016199737A1 (en) | Kit comprising combination of confectioneries | |
| JP2004236536A (en) | Method for producing porous chocolate food | |
| JP4112189B2 (en) | Combination confectionery and process for producing a savory confectionery using the same | |
| JPH0529037Y2 (en) | ||
| JP5630840B2 (en) | Heat imparting agent, food for preparing hydrolyzed food with heat imparted, and method for preparing hydrolyzed food | |
| WO2014162616A1 (en) | Ice confection and ice confection starting materials | |
| JP2006115778A (en) | Steamed bread-like food, mixed powder for steamed bread-like food, and method for producing steamed bread-like food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 11866117 Country of ref document: EP Kind code of ref document: A1 |
|
| ENP | Entry into the national phase |
Ref document number: 2013516100 Country of ref document: JP Kind code of ref document: A |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 11866117 Country of ref document: EP Kind code of ref document: A1 |