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WO2012160642A1 - Poudre pour aliment crémeux à ajouter à de l'eau non chauffé - Google Patents

Poudre pour aliment crémeux à ajouter à de l'eau non chauffé Download PDF

Info

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
Application number
PCT/JP2011/061791
Other languages
English (en)
Japanese (ja)
Inventor
咲恵 高橋
真紀 勝井
川崎　健司
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kracie Foods Ltd
Original Assignee
Kracie Foods Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kracie Foods Ltd filed Critical Kracie Foods Ltd
Priority to PCT/JP2011/061791 priority Critical patent/WO2012160642A1/fr
Priority to JP2013516100A priority patent/JP5808804B2/ja
Publication of WO2012160642A1 publication Critical patent/WO2012160642A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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

La présente invention porte sur une poudre, qui peut être mise sous la forme d'un aliment crémeux qui peut être mangé tel quel simplement par mélange de la poudre avec un milieu aqueux pendant un temps court à la maison sans chauffage, l'aliment crémeux résultant ayant une propriété qui est que l'aliment crémeux peut être formé par malaxage. L'invention porte de façon plus spécifique sur la poudre par laquelle le produit crémeux peut être formé par malaxage sous la forme d'un aliment ayant une certaine forme, ayant une forme désirée, par légère pression, par exemple, par le fait de faire tenir un sac de friandise par la main d'un bébé, le produit crémeux ne pouvant pas être fondu avec la chaleur corporelle lors du malaxage, et l'aliment ayant une certaine forme pouvant conserver la forme de celui-ci pendant une longue période après le formage par malaxage. A cet effet, l'invention porte sur une poudre pour un aliment crémeux auquel est ajouté de l'eau non chauffé, laquelle poudre peut être utilisée pour produire un aliment crémeux qui peut être mangé tel quel par mélange en ajoutant de l'eau sans chauffage, et comprend un glucide peu soluble, un agent épaississant et une poudre de céréale pré-gélatinisée.
PCT/JP2011/061791 2011-05-23 2011-05-23 Poudre pour aliment crémeux à ajouter à de l'eau non chauffé Ceased WO2012160642A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/JP2011/061791 WO2012160642A1 (fr) 2011-05-23 2011-05-23 Poudre pour aliment crémeux à ajouter à de l'eau non chauffé
JP2013516100A JP5808804B2 (ja) 2011-05-23 2011-05-23 非加熱加水クリーム状食品用粉末

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2011/061791 WO2012160642A1 (fr) 2011-05-23 2011-05-23 Poudre pour aliment crémeux à ajouter à de l'eau non chauffé

Publications (1)

Publication Number Publication Date
WO2012160642A1 true WO2012160642A1 (fr) 2012-11-29

Family

ID=47216745

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2011/061791 Ceased WO2012160642A1 (fr) 2011-05-23 2011-05-23 Poudre pour aliment crémeux à ajouter à de l'eau non chauffé

Country Status (2)

Country Link
JP (1) JP5808804B2 (fr)
WO (1) WO2012160642A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016208605A1 (fr) * 2015-06-22 2016-12-29 クラシエフーズ株式会社 Poudre pour aliment crémeux auquel s'ajoute de l'eau sans chaleur
JP2017225383A (ja) * 2016-06-22 2017-12-28 クラシエフーズ株式会社 非加熱加水クリーム状食品用粉末
JP2021145595A (ja) * 2020-03-18 2021-09-27 ハウス食品株式会社 描画用ペースト状食品組成物
JP2022010777A (ja) * 2020-06-29 2022-01-17 クラシエフーズ株式会社 固化食品用粉末及びそれを用いる組合せ菓子

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002272378A (ja) * 2001-03-19 2002-09-24 Kanebo Ltd 組合せ菓子及びそれを用いた曳糸性菓子の製法
JP2005168330A (ja) * 2003-12-08 2005-06-30 Taiyo Yushi Kk アイシング材及びその製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3560045B2 (ja) * 1993-02-12 2004-09-02 カネボウ株式会社 粉末組成物
JP3996691B2 (ja) * 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 乳化粉末及びその製造法
EP1325680A1 (fr) * 2001-12-26 2003-07-09 Societe Des Produits Nestle S.A. Mousse

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002272378A (ja) * 2001-03-19 2002-09-24 Kanebo Ltd 組合せ菓子及びそれを用いた曳糸性菓子の製法
JP2005168330A (ja) * 2003-12-08 2005-06-30 Taiyo Yushi Kk アイシング材及びその製造方法

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016208605A1 (fr) * 2015-06-22 2016-12-29 クラシエフーズ株式会社 Poudre pour aliment crémeux auquel s'ajoute de l'eau sans chaleur
TWI710323B (zh) * 2015-06-22 2020-11-21 日商客樂諧食品股份有限公司 加水乳狀食品用粉末
JP2017225383A (ja) * 2016-06-22 2017-12-28 クラシエフーズ株式会社 非加熱加水クリーム状食品用粉末
JP2021145595A (ja) * 2020-03-18 2021-09-27 ハウス食品株式会社 描画用ペースト状食品組成物
JP7521912B2 (ja) 2020-03-18 2024-07-24 ハウス食品株式会社 描画用ペースト状食品組成物
JP2022010777A (ja) * 2020-06-29 2022-01-17 クラシエフーズ株式会社 固化食品用粉末及びそれを用いる組合せ菓子
JP7523966B2 (ja) 2020-06-29 2024-07-29 クラシエ株式会社 固化食品用粉末及びそれを用いる組合せ菓子

Also Published As

Publication number Publication date
JP5808804B2 (ja) 2015-11-10
JPWO2012160642A1 (ja) 2014-07-31

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