JPH03277237A - Saccharides of powder and production thereof - Google Patents
Saccharides of powder and production thereofInfo
- Publication number
- JPH03277237A JPH03277237A JP2079499A JP7949990A JPH03277237A JP H03277237 A JPH03277237 A JP H03277237A JP 2079499 A JP2079499 A JP 2079499A JP 7949990 A JP7949990 A JP 7949990A JP H03277237 A JPH03277237 A JP H03277237A
- Authority
- JP
- Japan
- Prior art keywords
- saccharide
- powder
- powdered
- lipid layer
- oil
- 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.)
- Pending
Links
- 150000001720 carbohydrates Chemical class 0.000 title claims abstract description 62
- 239000000843 powder Substances 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 41
- 150000002632 lipids Chemical class 0.000 claims abstract description 37
- 238000002844 melting Methods 0.000 claims abstract description 16
- 230000008018 melting Effects 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 125000000837 carbohydrate group Chemical group 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 33
- 239000003925 fat Substances 0.000 abstract description 32
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 abstract description 7
- 239000007864 aqueous solution Substances 0.000 abstract description 4
- 238000005034 decoration Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 abstract description 2
- 239000003760 tallow Substances 0.000 abstract description 2
- 238000009736 wetting Methods 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 28
- 235000019198 oils Nutrition 0.000 description 27
- 239000002245 particle Substances 0.000 description 14
- 235000009508 confectionery Nutrition 0.000 description 13
- 238000000034 method Methods 0.000 description 11
- 206010011469 Crying Diseases 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000012489 doughnuts Nutrition 0.000 description 8
- 150000008163 sugars Chemical class 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000007664 blowing Methods 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- -1 dextries Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 239000005871 repellent Substances 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002940 repellent Effects 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明はパン、クツキーなどのベーカリ−洋菓子、揚げ
菓子、米菓等の食品の表面にふりかけ、風味の向上や装
飾に用いる粉末糖類及びその製造方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to powdered sugars and powdered sugars that are sprinkled on the surface of foods such as bakery sweets such as bread and kutsky, Western sweets, fried sweets, and rice crackers to improve flavor and decorate them. Regarding the manufacturing method.
［従来の技術］
従来よりパン、クツキーなどのベーカリー洋菓子、揚げ
菓子、米菓等の食品の表面に粉状糖類、！Ｉ粒糖、結晶
糖などをふりかけて風味改善や装飾に用いる例があり、
上記目的に副うよう調味物質や香料の付与、着色などが
行なわれて来た。[Conventional technology] Powdered sugar has traditionally been deposited on the surface of foods such as bread, bakery sweets such as kutsky, fried sweets, and rice crackers. There are examples of sprinkling granulated sugar, crystalline sugar, etc. to improve the flavor and use it for decoration.
Addition of seasoning substances and fragrances, coloring, etc. have been carried out to assist in the above-mentioned purpose.
しかし、これ等の母体となる糖類は、食品たとえば菓子
周囲の大気中の湿分や菓子自体の水分を吸収し、経時的
に吸湿、溶解するいわゆる「泣き現象」を起し、商品価
値を著しく損なうという問題がある。However, these saccharides absorb moisture in the air around foods such as confectionery and the moisture in the confectionery itself, causing a so-called "weeping phenomenon" in which they absorb moisture and dissolve over time, significantly reducing the product value. There is a problem of damage.
この「泣き現象」を回避すべく、これまで固形油脂及び
界面活性剤を混合溶融して糖に噴霧する方法（例えば特
公昭４９−１９８Ｈ号）、可溶性糖類粉末にプルラン水
溶液を加えて捏和し、造粒乾燥した顆粒に常温で固状の
食用油脂を溶融滴下してまぶす方法（例えば特開昭６０
−２３２１００号）、常温で固状の食用油脂の溶融物と
粉糖類を混合冷却してなる固形物を粉砕する方法（例え
ば特開昭８０−１７８５４２号）及びこれ等の変法（ｆ
ｌえば特開昭８３−９８３５４号）などが挙げられる。In order to avoid this "weeping phenomenon", conventional methods include mixing and melting solid oils and fats and surfactants and spraying them on sugar (for example, Japanese Patent Publication No. 1988-1981), and adding pullulan aqueous solution to soluble sugar powder and kneading. , a method in which solid edible oils and fats at room temperature are melted and sprinkled onto the granulated and dried granules (for example, JP-A-60
-232100), a method of pulverizing a solid obtained by mixing and cooling a melt of edible fat and oil that is solid at room temperature and powdered sugar (for example, JP-A-80-178542), and modified methods thereof (f
For example, Japanese Patent Application Laid-Open No. 83-98354).
しかし、上記の製法による製品はいずれも粒子表面が油
脂によって覆われて滑り易くなっているため、菓子類に
ふりかけても菓子には付着しにくい。However, the particle surfaces of all of the products manufactured by the above-mentioned method are covered with oil and fat, making them slippery, so even when sprinkled on confectionery, it is difficult to adhere to the confectionery.
すなわち、従来のものは「泣き現象」は起しにくいが、
反面において付着性が少ないという欠点がある。In other words, conventional products are less likely to cause the "crying phenomenon";
On the other hand, it has the disadvantage of poor adhesion.
このため従来は泣き止め処理を施した粉末糖に、泣き止
め処理をしてない粉末糖を一部添加、混合して併用して
いるのが実状である。For this reason, conventionally, a portion of powdered sugar that has not been treated to prevent weeping is added to powdered sugar that has been treated to prevent weeping, and the mixture is used in combination.
また、特開昭６Ｏ−１７Ｅｉ５４２号公報のものでは油
脂を一旦加熱融解した後、粉末糖類に添加被覆するので
、その効果を全うするために６０正量％もの油脂を必要
とし、加工された製品は室温まで冷却した後液体窒素、
ドライアイス等を用いて冷却しながら粉砕せねばならな
い。In addition, in the method disclosed in JP-A-6O-17Ei542, the oil and fat are once heated and melted and then added to the powdered sugar for coating, so in order to achieve the full effect, as much as 60% of the oil and fat is required, resulting in a processed product. liquid nitrogen after cooling to room temperature,
It must be crushed while cooling using dry ice or the like.
［発明が解決しようとする問題点］
これまで開示されている上記方法においては、何れも常
温で固体状の油脂または界面活性剤の疎水性を利用し、
母体となる糖類の「泣き現象」を防止するものであるか
ら、これ等の糖の粒子表面は疎水性物質で覆われており
、ために菓子類表面への付着性が劣り、このことは菓子
類の味覚向上や装飾に用いる粉末糖類にとっては致命的
な欠点である。[Problems to be Solved by the Invention] The above methods disclosed so far all utilize the hydrophobicity of fats and oils or surfactants that are solid at room temperature,
The particle surface of these sugars is covered with a hydrophobic substance, which prevents the "weeping phenomenon" of the parent sugars, which makes them less likely to adhere to the surface of confectionery. This is a fatal drawback for powdered sugars used to improve the taste of foods and for decoration.
［本発明の目的］
本発明は、「泣き現象」の発生防止効果にすぐれて長期
保存がすぐれているばかりではなく、菓子等の食品への
付着性にもすぐれ、食品の味覚向上、装動用に使用でき
る粉末糖類を提供できるようにした。[Objective of the present invention] The present invention not only has an excellent effect of preventing the occurrence of the "crying phenomenon" and has excellent long-term storage, but also has excellent adhesion to foods such as confectionery, and is useful for improving the taste of foods and for use in We are now able to provide powdered sugar that can be used for
［問題点を解決するための手段］
上記目的を達成するために、本発明に係る粉末糖類は、
芯物質としての糖類粉状体の表面に、融点が常温より高
い油脂よりなる脂質層が形成され、さらにこの脂質層の
表面に糖質よりなる外層が形成されたものとしである。[Means for solving the problems] In order to achieve the above object, the powdered sugar according to the present invention has the following features:
A lipid layer made of fat and oil having a melting point higher than room temperature is formed on the surface of the saccharide powder as a core substance, and an outer layer made of sugar is further formed on the surface of this lipid layer.
また、その製造方法は、芯物質としての糖類粉状体と脂
質層用の融点が常温よりも高い粉末油脂を均一に混合せ
しめた後、その混合物を加熱して粉末油脂を融解せしめ
、融解油脂により糖類粉状体の表面に脂ｖＩＭを形成せ
しめて脂質層被覆糖類粉状体となし、次いでこの脂質層
被覆糖類粉状体を一旦冷却して脂質層を凝固せしめた後
、糖質液を添加して脂質層被覆糖類粉状体の表面に糖質
外層を形成せしめることを特徴とする。In addition, the manufacturing method involves uniformly mixing sugar powder as a core substance and powdered fat for the lipid layer, which has a melting point higher than room temperature, and then heating the mixture to melt the powdered fat. to form a fat vIM on the surface of the saccharide powder to obtain a saccharide powder coated with a lipid layer.Then, this lipid layer-coated saccharide powder is once cooled to solidify the lipid layer, and then the saccharide liquid is It is characterized in that it is added to form an outer carbohydrate layer on the surface of the lipid layer-coated saccharide powder.
以下に本発明の詳細な説明する。The present invention will be explained in detail below.
先ず糖類粉状体と粉末状硬化油脂とを均一に混合した後
、硬化油脂の融点以上の温度下で攪拌することにより粉
末糖類粒子表面に脂質層を形成する。First, a saccharide powder and a powdered hydrogenated fat are mixed uniformly, and then stirred at a temperature equal to or higher than the melting point of the hydrogenated fat to form a lipid layer on the surface of the powdered saccharide particles.
ただし、この場合粉末状油脂の量が多いと口溶けが低下
し、ザラついた食感となり、また。However, in this case, if the amount of powdered fat is large, the meltability in the mouth will decrease, resulting in a grainy texture.
油脂が糖類粉状体の粒子どうしを接着させて、団塊が生
じる。The fats and oils adhere the sugar powder particles to each other, forming nodules.
反面において粉末油脂の量が少ないと、油脂は糖類粉状
体の粒子表面を完全には被覆しきれず、撥水効果（疎水
効果）は得られない。On the other hand, if the amount of powdered oil or fat is small, the oil or fat will not completely cover the particle surface of the saccharide powder, and a water repellent effect (hydrophobic effect) will not be obtained.
幾多の実験、研究の結果、撥水効果（疎水効果）を得る
ための粉末油脂の添加量は、重量比で糖類粉状体の０．
１〜２０％であることを確認した。As a result of numerous experiments and studies, it was found that the amount of powdered oil and fat added to obtain a water-repellent effect (hydrophobic effect) is 0.00% by weight of the sugar powder.
It was confirmed that it was 1 to 20%.
ここで当該粉末糖類のベースとなる糖類粉状体としては
、グラニユー糖、ぶどう糖、果糖。Here, the saccharide powder serving as the base of the powdered saccharide includes granulated sugar, glucose, and fructose.
乳糖、麦芽糖、粉末水飴、ソルボース、キシロース、パ
ラチノース、ソルビット、マルチット、カップリングシ
ュガーなどの粉末状甘味料の一種または二種以上とをブ
レンドしたものが挙げられる。Examples include blends of one or more powdered sweeteners such as lactose, maltose, powdered starch syrup, sorbose, xylose, palatinose, sorbitol, maltitol, and coupling sugar.
糖類粉状体の粒度については２００〜１０メツシユの範
囲のものが好ましく、また、粒度分布はできるだけ狭く
調整した均一のものが望ましい。The particle size of the saccharide powder is preferably in the range of 200 to 10 meshes, and the particle size distribution is preferably uniform and adjusted as narrowly as possible.
さらに、必要に応じてこれら糖類の他に少量の色素、香
料、澱粉類、デキストリー、調味料、スパイス、乳化剤
、果汁粉末などを除却するばあいもある。Furthermore, if necessary, in addition to these sugars, small amounts of pigments, flavors, starches, dextries, seasonings, spices, emulsifiers, fruit juice powder, etc. may be removed.
また、本発明に用いる前記油脂には、植物性、動物性の
油脂、例えば大豆油、菜種油、とうもろこし油、小麦胚
芽油、米ぬか油、サフラワー油、綿実油、パーム油、パ
ーム核油、やし油、豚脂、牛脂等の油脂に水素添加して
融点が４０〜７０℃の範囲に調整された水添油脂をさら
にスプレィドライ加工によって粉末状に加工した粉末油
脂が挙げられる。The oils and fats used in the present invention include vegetable and animal oils, such as soybean oil, rapeseed oil, corn oil, wheat germ oil, rice bran oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, and palm oil. Powdered fats and oils include hydrogenated fats and oils such as oil, lard, beef tallow, etc., which are hydrogenated to have a melting point in the range of 40 to 70°C, and then further processed into powder by spray drying.
なお、糖類粉状体と粉末油脂との混合は混合機で行うが
、その混合機は、原料の糖類粉末状体に対して強力な剪
断力、衝撃力及び流動性を付与できるものであればよく
、例えばヘンシェル型ミキサーのように２００〜１５０
０ｒｐ履で高速回転するブレードを有するものが好適で
あり、また、本発明の方法では混合機内で加熱して混合
を行うため、混合機は外周に温水供給用のジャケットを
有するものが望ましい。The saccharide powder and the powdered oil and fat are mixed using a mixer, provided that the mixer is capable of applying strong shearing force, impact force, and fluidity to the saccharide powder as a raw material. Often 200 to 150, such as a Henschel type mixer.
It is preferable to have a blade that rotates at high speed with 0 rpm, and since the method of the present invention performs mixing by heating within the mixer, it is desirable that the mixer has a jacket around the outer periphery for supplying hot water.
以上の糖類粉末状体に硬化油脂層を形成する方法をより
具体的に説明すると、＠類粉末状体と粉末油脂を混合機
に投入して両者を均一に混合した後、攪拌を続けながら
混合機のジャケットに粉末油脂の融点よりも１０℃位高
い温度の温水を循環させて混合物を加熱する。To explain in more detail the method for forming a hardened oil layer on the above sugar powder, put the @ type powder and powdered oil into a mixer, mix them uniformly, and then mix while continuing to stir. The mixture is heated by circulating hot water at a temperature about 10° C. higher than the melting point of the powdered oil and fat through the jacket of the machine.
この加熱により糖類粉状体および粉末油脂は粉末油脂の
融点以上に加熱され、糖類粉状粒子表面を油脂が展延し
、被覆する。By this heating, the saccharide powder and the powdered oil are heated to a temperature higher than the melting point of the powdered oil, and the oil spreads and coats the surface of the saccharide powder particles.
この状況は肉眼で明確に観察されるので、混合物の湿潤
状況を判断して混合機から排出し。This situation can be clearly observed with the naked eye, so judge the wetness of the mixture and discharge it from the mixer.
また粒子どうしの付着を防止する目的で時折はぐしなが
らん風にて冷却する。この際、使用油脂の融点よりも１
０℃位低い品温になるまで冷却すれば明らかに流動性を
呈するようになる。In addition, to prevent particles from adhering to each other, the sample is occasionally cooled by blowing air. At this time, 1
If the product is cooled to a temperature about 0° C., it will clearly exhibit fluidity.
かくすることにより糖類粉状体の周囲に程良く粉末油脂
が存在し、溶けた粉末油脂が糖類粉状体の表面へ典延し
、被覆が理想的に行なわれる。By doing this, the powdered fat and oil is present in a suitable amount around the saccharide powder, and the melted powdered fat and oil spreads onto the surface of the saccharide powder, so that coating is ideally performed.
この点、従来の方法では油脂分の糖類粉状体粒子表面へ
の均一分散が行われに＜＜、添加油脂を結着剤とする顆
粒化、固数化が起り、目的とする製品を作ることは極め
て難かしい。In this regard, in the conventional method, the oil and fat content is not uniformly dispersed on the surface of the sugar powder particles, but granulation and solidification using the added oil and fat as a binder occur to create the desired product. That is extremely difficult.
次いで、この脂質被覆糖類粉状体に糖質水溶液またはは
糖質懸濁液を噴霧またはふりかけ等の手段にて付着せし
め、熱風にて乾燥させる。Next, a saccharide aqueous solution or saccharide suspension is applied to the lipid-coated saccharide powder by spraying or sprinkling, and then dried with hot air.
ここで使用する糖質としては、砂糖、ぶどう糖、乳糖、
麦芽糖、デキストリン類、デンプン類、キシロースを挙
げることができる。Carbohydrates used here include sugar, glucose, lactose,
Mention may be made of maltose, dextrins, starches, and xylose.
脂質被覆糖類粉状体に糖質を被覆する具体的方法は次ぎ
のとおりである。A specific method for coating the lipid-coated saccharide powder with carbohydrates is as follows.
脂質被覆糖類粉状体は融点以上に加熱されていて被覆脂
質層は溶融状態にあるため、脂質の凝固点以下に冷却し
、脂質層を硬化をさせる必要がある。Since the lipid-coated saccharide powder is heated above its melting point and the coated lipid layer is in a molten state, it is necessary to cool it below the freezing point of the lipid to harden the lipid layer.
この硬化は、脂質被覆糖類粉状体を一般的ミキサーにて
間欠的にほぐしながら冷風吹付けにより冷却して行う、
このばあい、当該ミキサーには外周に冷却水供給用のジ
ャケットを有するものを使用し、ジャケットへ冷水を供
給して冷却を行う。This hardening is performed by cooling the lipid-coated saccharide powder by blowing cold air while intermittently loosening it with a general mixer.
In this case, the mixer used has a jacket for supplying cooling water around the outer periphery, and cooling is performed by supplying cold water to the jacket.
脂質層の冷却硬化により脂質被覆糖類粉状体が明らかに
流動性を呈するようになった段階で糖質濃厚水溶液また
は同懸濁液をふりかけ、あるいは噴霧手段で当該粉状体
に添加し、糖質の被覆を行なう、すなわち、上記ミキサ
ーを運転し、当該粉状体を動かしながら上記添加操作を
行ない、また、この操作開始と一緒に６０℃程度の熱風
をミキサー内の当該粉状体に吹きつけ水分を蒸発させて
乾いた状態の粉末糖類のにする。When the lipid-coated saccharide powder becomes clearly fluid due to cooling and hardening of the lipid layer, a concentrated saccharide aqueous solution or its suspension is sprinkled or added to the powder using a spraying means to dissolve the saccharide. In other words, operate the mixer and perform the addition operation while moving the powder, and at the same time as this operation starts, blow hot air at about 60°C onto the powder in the mixer. Evaporate the soaking water and make dry powdered sugar.
なお、脂質被覆糖類粉状体（糖類粉状体＋脂質層〕に対
する外層用糖質の添加量は重量比で０．５％以上である
ことが望ましい。The amount of the outer layer carbohydrate added to the lipid-coated saccharide powder (saccharide powder + lipid layer) is preferably 0.5% or more by weight.
［発明の効果ｊ
上述した方法で製造された本発明の粉末糖類は、長期に
亘っていわゆる「泣き現象」が生じることはなく、それ
でいて相手対象食品に対する付着性にすぐれている。[Effect of the Invention j] The powdered sugar of the present invention produced by the method described above does not cause the so-called "weeping phenomenon" over a long period of time, and yet has excellent adhesion to target foods.
したがって本発明の粉末糖類は、パン、クツキーなどの
ベーカリ−１洋菓子、油揚げ朱子、米菓子等の食品へそ
のま才ふりかけて付着せしめることができ、また本粉末
糖類の付着した食品も長期間「泣き現象」や変色化は進
行せず、長期保存が可能である等のメリットがある。Therefore, the powdered sugar of the present invention can be sprinkled on foods such as bread, bakery-1 Western confectionery such as kutski, fried tofu and rice sweets, etc., and the powdered sugar of the present invention can be left on the food for a long period of time. It has the advantage of being able to be stored for a long time without progressing to the "weeping phenomenon" or discoloration.
［実施例Ｊ 以下に本発明の具体的実施例を説明する。[Example J Specific examples of the present invention will be described below.
実施例１
粉状糖類芯体としての細目グラニユー糖３ｋｇと融点５
８℃の粉末油脂６０．をジャケット内に７０℃の温湯を
循環させた三井三池化工機■製加温ジャケット付きヘン
シェル・ミキサーへ投入し、９５０ｒ、ｐ、ｍの回転数
で５７ｊ間攪拌し、砂糖粒子表面へ油脂被覆を行った後
、リボンミキサー（４０ｒ、ｐ、層〕へ排出する。Example 1 3 kg of fine granulated sugar as powdered sugar core and melting point 5
Powdered fat at 8℃60. The mixture was put into a Henschel mixer with a heating jacket manufactured by Mitsui Miike Kakoki ■, which circulated hot water at 70°C in the jacket, and stirred for 57 hours at a rotation speed of 950 r, p, m to coat the surface of the sugar particles with fat and oil. After that, it is discharged to a ribbon mixer (40r, p, layer).
この油脂被覆砂糖へ室温風を吹きつけながら当該粉粒体
の粒子間固着を防止する程度（３０秒毎に３０秒運転）
に当該粉粒体を動かし、正味１０分間かけて冷却した。While blowing room temperature air onto this fat-and-oil coated sugar, it is enough to prevent the particles of the powder from sticking together (operation for 30 seconds every 30 seconds)
The granular material was moved and cooled for a total of 10 minutes.
次いで室温風を６０℃の熱風に切替え、リボンミキサー
を連続運転しながら油脂被覆砂糖へ６０％砂糖液を３回
に分けてふりかけ、乾鰻を繰り返すことにより目的の粉
末砂糖製品を得た。Next, the room temperature air was switched to hot air at 60°C, and while the ribbon mixer was continuously operated, the 60% sugar solution was sprinkled on the fat-coated sugar in three portions, and drying was repeated to obtain the desired powdered sugar product.
比較例１
細目グラニュー！！３ ｋｇと融点５８℃の粉末硬化油
脂８０ｇをジャケット内に７０’Ｃの温湯を循環させた
三井三池化工機−製加温ジャケット付きヘンシェルミキ
サーへ投入し、９５０ｒ、ｐ、Ｉｌの回転数で５分間攪
拌し、砂糖粒子表面へ油脂被覆を行った後、リボンミキ
サー（４Ｏｒ、ｐ、履）へ排出する。Comparative example 1 Fine granules! ! 3 kg and 80 g of powdered hardened oil and fat with a melting point of 58°C were put into a Henschel mixer equipped with a heating jacket made by Mitsui Miike Kakoki, in which warm water at 70'C was circulated in the jacket, and the mixer was heated at a rotation speed of 950 r, p, il for 5 hrs. After stirring for a minute to coat the surface of the sugar particles with oil and fat, the mixture is discharged to a ribbon mixer (4 Or, p, shoe).
次いでこの脂質被覆砂糖へ室温風を吹きつけながら当該
粉粒体の粒子間固着を防＋ｆ−する程度（３０秒毎に３
０秒運転）に当該粉粒体を動かすべくリボンミキサーを
運転し、油脂被覆砂糖を得た。Next, blow room temperature air onto this lipid-coated sugar to the extent that +f- prevents the adhesion between particles of the powdered material (3 times every 30 seconds).
The ribbon mixer was operated to move the granular material during the 0 second operation) to obtain fat-and-oil coated sugar.
テストｌ
業務用ケーキドーナツミックスを用いハンドカッターで
型抜きをし、１８５℃で揚げたドーナツ（出来上り重量
３０ｇ 、７０ｍ１蓋φ）を３５℃に冷やし、実施例１
による製品及び比較例１による製品をそれぞれ１００ｇ
ずつ入れたポリエチレン袋にドーナツを１ケずつ入れて
よく振り、その付Ｒ重量を測定した。Test 1 Donuts were molded using a hand cutter using a commercial cake donut mix and fried at 185°C (finished weight 30g, 70ml lid φ) and cooled to 35°C. Example 1
100g each of the product according to Comparative Example 1 and the product according to Comparative Example 1
One donut was placed in each polyethylene bag, shaken well, and the weight of each donut was measured.
測定したそれぞれの製品の付着量は第１表のとおりであ
る。The measured amount of adhesion of each product is shown in Table 1.
第１表
すなわち比較例１の製品はドーナツへの付着量も少なく
、２０ケめからはドーナツへ付着しなくなった。The product in Table 1, that is, Comparative Example 1, had a small amount of adhesion to donuts, and stopped adhering to donuts from the 20th point onwards.
テスト２ 次に実施例１で得られた製品の泣き防止性を調べた。Test 2 Next, the weeping prevention properties of the product obtained in Example 1 were investigated.
テス）１の方法にて作ったドーナツに、実施例１で用い
た細目グラニユー糖と、実施例１による製品をそれぞれ
３．０ｇふりかけ、各々３ケずつ６０終ポリ工チレン袋
に密封し、３０℃の恒温下に保存して付着糖の残存率を
観察した。その観察比較結果は第２表のとおりである。TES) Sprinkle 3.0 g each of the fine granulated sugar used in Example 1 and the product according to Example 1 on the donuts made by method 1, and seal 3 donuts each in 60-terminal polyethylene bags. The samples were stored at a constant temperature of 0.degree. C. and the residual rate of attached sugars was observed. The observation comparison results are shown in Table 2.
第２表
また、上記細目グラニユー糖及び実施例１により得られ
た製品を各々５ｇとり、２０℃５０ｍ１の水を入れた１
００ｍ１容ビーカーに投入したところ、細目グラニユー
糖は即座に沈降し、溶解し始めるが、実施例１の製品は
水上に浮いたまま沈降せず、最外層の糖質の溶解以外は
認められず、この製品の優れた撥水性を裏付けた。Table 2 Also, take 5 g of each of the above fine granulated sugar and the product obtained in Example 1, and add 50 ml of water at 20°C.
When poured into a 00ml beaker, the fine granulated sugar immediately settled and began to dissolve, but the product of Example 1 remained floating on the water and did not settle, and no dissolution was observed except for the outermost layer of sugar. This confirmed the excellent water repellency of this product.
Claims (7)
よりも高い油脂よりなる脂質層が形成され、この脂質層
の表面に糖質の外層が形成されてなる粉末糖類。(1) A powdered saccharide in which a lipid layer made of fat and oil with a melting point higher than room temperature is formed on the surface of a saccharide powder as a core substance, and an outer layer of saccharide is formed on the surface of this lipid layer.
求の範囲第１項記載の粉末糖類。(2) The powdered saccharide according to claim 1, wherein the lipid layer fat has a melting point of 40°C or higher.
る特許請求の範囲第１項に記載の粉末糖類。(3) The powdered saccharide according to claim 1, wherein the saccharide powder is granulated or pre-coated.
で０．１〜２０％である特許請求範囲第１項及び第２項
に記載の粉末糖類。(4) The powdered saccharide according to claims 1 and 2, wherein the amount of the lipid layer relative to the saccharide powder is 0.1 to 20% by weight.
外層の量が重量比で０．５％以上である特許請求範囲第
１項に記載の粉末糖類。(5) The powdered saccharide according to claim 1, wherein the amount of the outer saccharide layer relative to the sum of the saccharide powder and the lipid layer is 0.5% or more by weight.
温よりも高い粉末油脂を均一に混合せしめた後、その混
合物を加熱することにより粉末油脂を融解せしめて、融
解油脂により糖類粉状体の表面に脂質層を形成せしめて
脂質層被覆糖類粉状体となし、次いでこの脂質層被覆糖
類粉状体を一旦冷却して脂質層を凝固せしめた後、糖質
液を添加して脂質層被覆糖類粉状体の表面に糖質外層を
形成せしめることを特徴とする粉末糖類の製造方法。(6) After uniformly mixing the saccharide powder as the core substance and the powdered fat and oil for the lipid layer, which has a melting point higher than room temperature, the mixture is heated to melt the powdered fat and sugar. A lipid layer is formed on the surface of the powder to obtain a lipid layer-coated saccharide powder, and then this lipid layer-coated saccharide powder is once cooled to solidify the lipid layer, and then a saccharide liquid is added. A method for producing powdered saccharides, which comprises forming an outer saccharide layer on the surface of a saccharide powder coated with a lipid layer.
用する特許請求の範囲第６項記載の粉末糖類の製造方法
。(7) The method for producing powdered saccharides according to claim 6, wherein the powdered oil for lipids has a melting point of 40° C. or higher.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2079499A JPH03277237A (en) | 1990-03-27 | 1990-03-27 | Saccharides of powder and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2079499A JPH03277237A (en) | 1990-03-27 | 1990-03-27 | Saccharides of powder and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03277237A true JPH03277237A (en) | 1991-12-09 |
Family
ID=13691617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2079499A Pending JPH03277237A (en) | 1990-03-27 | 1990-03-27 | Saccharides of powder and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03277237A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09125087A (en) * | 1995-10-30 | 1997-05-13 | T Hasegawa Co Ltd | Production of coating powder |
| JPH11346744A (en) * | 1998-06-03 | 1999-12-21 | Nof Corp | Production of powdery composition, and powdery composition |
| WO2007122053A1 (en) * | 2006-04-21 | 2007-11-01 | Unilever N.V. | Oxidation-stable granulate containing unsaturated fatty acids |
| JP2011087491A (en) * | 2009-10-21 | 2011-05-06 | Nippon Flour Mills Co Ltd | Doughnut sugar and method for producing the same |
| JP2019110852A (en) * | 2017-12-25 | 2019-07-11 | 日清製粉プレミックス株式会社 | Oil/fat-coated powder sugar |
| WO2021005760A1 (en) * | 2019-07-10 | 2021-01-14 | 日清製粉プレミックス株式会社 | Oil-and-fat coated powdered sugar |
-
1990
- 1990-03-27 JP JP2079499A patent/JPH03277237A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09125087A (en) * | 1995-10-30 | 1997-05-13 | T Hasegawa Co Ltd | Production of coating powder |
| JPH11346744A (en) * | 1998-06-03 | 1999-12-21 | Nof Corp | Production of powdery composition, and powdery composition |
| WO2007122053A1 (en) * | 2006-04-21 | 2007-11-01 | Unilever N.V. | Oxidation-stable granulate containing unsaturated fatty acids |
| JP2011087491A (en) * | 2009-10-21 | 2011-05-06 | Nippon Flour Mills Co Ltd | Doughnut sugar and method for producing the same |
| JP2019110852A (en) * | 2017-12-25 | 2019-07-11 | 日清製粉プレミックス株式会社 | Oil/fat-coated powder sugar |
| WO2021005760A1 (en) * | 2019-07-10 | 2021-01-14 | 日清製粉プレミックス株式会社 | Oil-and-fat coated powdered sugar |
| KR20220008258A (en) | 2019-07-10 | 2022-01-20 | 닛신 세이훈 프리믹스 가부시키가이샤 | per oil-coating powder |
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