JPS5820653B2 - Funtainozouriyuhou - Google Patents
FuntainozouriyuhouInfo
- Publication number
- JPS5820653B2 JPS5820653B2 JP50015898A JP1589875A JPS5820653B2 JP S5820653 B2 JPS5820653 B2 JP S5820653B2 JP 50015898 A JP50015898 A JP 50015898A JP 1589875 A JP1589875 A JP 1589875A JP S5820653 B2 JPS5820653 B2 JP S5820653B2
- Authority
- JP
- Japan
- Prior art keywords
- powder
- granules
- granulated
- mixture
- sugar
- 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.)
- Expired
Links
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Formation And Processing Of Food Products (AREA)
- Glanulating (AREA)
- Fats And Perfumes (AREA)
Description
【発明の詳細な説明】
本発明は粉体を造粒するに際し糖および糖アルコールの
一種あるいは二種以上の混合物を融点以上に加熱して溶
融させたものと粉体とを混合した後に造粒することを特
徴とする粉体の造粒法に関する。DETAILED DESCRIPTION OF THE INVENTION When granulating powder, the present invention involves mixing the powder with a mixture of one or more sugars and sugar alcohols heated above the melting point, and then granulating the powder. The present invention relates to a powder granulation method characterized by:
従来より粉末状の食品は、その飛散性、吸湿性を改善す
る目的で造粒化が試みられている。BACKGROUND ART Conventionally, attempts have been made to granulate powdered foods in order to improve their dispersibility and hygroscopicity.
特に小麦粉、澱粉などの穀粉および糊料を主成分とする
クリーム状のスープ粉末においては、その飛散性の改善
は勿論のことであるが、インスタント性を持たせる目的
で継粉にならず素早く分散溶解するような物性のものが
望まれている。In particular, for creamy soup powders whose main ingredients are grain powders such as wheat flour and starch, and thickeners, it goes without saying that they improve their scattering properties, but they also need to be quickly dispersed in order to provide instant properties without becoming joint powders. A material with physical properties that allows it to dissolve is desired.
従来一般的に用いられてきた粉体の造粒化の手段として
は、粉体に適量(5〜20%程度)の水を加え、湿潤状
態にした後、造粒し、乾燥し、必要に応じて粉砕、篩分
けを行う方法がある。Conventionally, the commonly used means of granulating powder is to add an appropriate amount of water (approximately 5 to 20%) to the powder to make it moist, then granulate it, dry it, and granulate it as necessary. There are methods of crushing and sieving depending on the method.
しかし従来法は小麦粉、澱粉などの穀粉および糊料を主
成分とするものの造粒には好適な手段とはいえない。However, the conventional method cannot be said to be a suitable means for granulating products whose main ingredients are grain flour such as wheat flour and starch, and paste.
すなわち、粒体の吸湿性を小さくするには、粒体を堅く
緻密な構造とする必要があるが、このようにすると継粉
が生じやすくなり溶解速度が遅くなり溶解性が悪くなる
。That is, in order to reduce the hygroscopicity of the granules, it is necessary to make the granules have a hard and dense structure, but if this is done, joint powder is likely to occur, the dissolution rate becomes slow, and the solubility deteriorates.
また溶解性を良好ならしめるためには、柔い多孔性の構
造とする必要があるが、この方法では流動性、吸湿性が
改善されない。Furthermore, in order to improve solubility, it is necessary to have a soft porous structure, but this method does not improve fluidity or hygroscopicity.
かくのごとく、小麦粉、澱粉などの穀粉および糊料を主
成分とするものを良質な物性を持つ造粒品として効率よ
く製造することは極めて困難であるとされてきた。As described above, it has been considered extremely difficult to efficiently produce granulated products with good physical properties from products whose main ingredients are grain flour such as wheat flour and starch, and thickeners.
本発明者らは、糖あるいは糖アルコールを用い粉体と混
合して造粒すれば、上記した従来法の欠点を解消でき、
良質な物性を持つ造粒品を得ることができることを見出
し本発明を完成するに至った。The present inventors have found that the drawbacks of the conventional method described above can be overcome by using sugar or sugar alcohol and mixing it with powder to granulate it.
The present invention was completed by discovering that it is possible to obtain a granulated product with good physical properties.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明方法によれば、糖および糖アルコールの一種また
は二種以上の混合物を融点以上に加熱して溶融させ均質
な液体にしたものに、造粒目的の粉末を添加するか、あ
るいはこの逆に、造粒目的の粉末に、該溶融した糖およ
び糖アルコールを添加した後、この混合物を混練するこ
とにより粒状ないしは液状物となし、あるいは造粒機に
より造粒して粒状物とし、次いで該粒状物ないしは液状
1物を冷却し、必要に応じて該冷却物を目的とする粒径
に粉砕、篩分けを行う。According to the method of the present invention, a powder for granulation is added to a homogeneous liquid obtained by heating a mixture of one or more sugars and sugar alcohols above the melting point, or vice versa. After adding the molten sugar and sugar alcohol to the powder to be granulated, the mixture is kneaded to form granules or a liquid, or granulated by a granulator to form granules, and then the granules are A substance or a liquid substance is cooled, and if necessary, the cooled substance is pulverized and sieved to a desired particle size.
本発明に用いられる粉体としては、いかなる植物性、動
物性の粉体をも用いることができるが、好適な例として
は小麦粉、トウモロコシ粉、澱粉・などの穀粉、および
糊料を主成分とする食品、ビーフェキス、チキンエキス
等の天然抽出エキス、蛋白質加水分解物、香料や香辛料
を含む粉末、野菜の粉末、果物のフレーバー、有機酸な
どが挙げられる。As the powder used in the present invention, any vegetable or animal powder can be used, but suitable examples include grain powders such as wheat flour, corn flour, starch, etc., and pastes whose main ingredients are Examples include natural extracts such as Beefex and chicken extract, protein hydrolysates, powders containing fragrances and spices, vegetable powders, fruit flavors, and organic acids.
本発明方法は食品の造粒に用いた場合に特に優れた効果
を示すが、本発明方法により達成される良質な物性を要
求されるならばいかなる有機、無機の粉体にも応用でき
る。Although the method of the present invention shows particularly excellent effects when used for granulating foods, it can be applied to any organic or inorganic powder as long as the good physical properties achieved by the method of the present invention are required.
本発明方法に使用する糖および糖アルコールとしては比
較的低温で加熱することにより簡単に溶融して液体とな
るとともに、常温放置あるいは冷却により速やかに凝結
し、硬い固体になるものが望ましい。The sugars and sugar alcohols used in the method of the present invention are preferably those that easily melt into a liquid when heated at a relatively low temperature, and quickly condense into a hard solid when left at room temperature or cooled.
従って融点が80〜150℃の間にある糖および糖アル
コールが好ましい。Therefore, sugars and sugar alcohols with melting points between 80 and 150°C are preferred.
最も好ましくは、D−グルコース、D−フラクトース、
D−ソルビット、マルトース、D−キシロースなどが挙
げられる。Most preferably D-glucose, D-fructose,
Examples include D-sorbitol, maltose, and D-xylose.
表1に好適に用いられる糖および糖アルコールの融点お
よび水に対する溶解性を示す。Table 1 shows the melting points and water solubility of sugars and sugar alcohols that are preferably used.
表1に示した糖および糖アルコールは、いずれも親水性
基である水酸基を多≧有するため、緻密な構造の造粒品
でありながら水に対する溶解性が非常に優れたものとな
る。Since each of the sugars and sugar alcohols shown in Table 1 has a large number of hydroxyl groups, which are hydrophilic groups, the granulated product has a dense structure but has very good solubility in water.
本発明はこの原理を巧に応用したものである。The present invention is a clever application of this principle.
糖もしくは糖アルコールと粉体とは混合したのち、すぐ
に粒状にするが、糖もしくは糖アルコールの使用量は原
料粉体に対し5〜55%が好ましい。After the sugar or sugar alcohol and powder are mixed, they are immediately granulated, and the amount of sugar or sugar alcohol used is preferably 5 to 55% based on the raw material powder.
糖および糖アルコールは造粒目的とする粉体の種類、性
質等によって種々選択できる、たとえば造粒目的とする
粉体がアミノ酸およびペプチドの如くアミン基を豊富に
含んでいる場合には還元基を含まないソルビット末を使
用することによってアミノカルボニル反応による褐変、
着色を防止するのがよい。Various sugars and sugar alcohols can be selected depending on the type and properties of the powder to be granulated. For example, if the powder to be granulated contains abundant amine groups such as amino acids and peptides, reducing groups may be selected. Browning due to aminocarbonyl reaction can be prevented by using sorbitol powder that does not contain
It is best to prevent coloring.
しかしアミノカルボニル反応または焙焼によって好まし
いフレーバー(クツキングフレーバー)を得ることを期
待する場合には還元基を含む糖を選ぶのがよい。However, if it is expected to obtain a desirable flavor (crunching flavor) through aminocarbonyl reaction or roasting, it is better to choose a sugar containing a reducing group.
また、糖の種類を選ぶことによって甘味度を調節するこ
ともできる。In addition, the sweetness level can be adjusted by selecting the type of sugar.
本発明方法においては、糖および糖アルコールに少量(
数%)の水または他の物質(たとえばクエン酸、リンゴ
酸、ショ糖、ソルビタンエステル、モノグリセライド、
硬化油など)を加えたり、または造粒目的の粉末に含ま
れる水分が加わることにより見掛の融点が下がり、比較
的低温で造粒操作を行うこともできる。In the method of the present invention, a small amount (
several percent) of water or other substances (e.g. citric acid, malic acid, sucrose, sorbitan esters, monoglycerides,
By adding hydrogenated oil, etc.) or adding water contained in the powder to be granulated, the apparent melting point is lowered, and the granulation operation can be performed at a relatively low temperature.
また造粒目的の粉末が水分を含んでいる場合は、本発明
方法における操作が乾燥を兼ねることも可能である。Furthermore, when the powder to be granulated contains water, the operation in the method of the present invention can also serve as drying.
また本発明方法は目的に応じて従来の造粒法と組合わせ
てより良好な粒体の製造に用いることも可能である。Furthermore, the method of the present invention can be used in combination with conventional granulation methods to produce better granules depending on the purpose.
本発明方法によって得られる工業上の利点として次の事
項が挙げられる。The following are the industrial advantages obtained by the method of the present invention.
■ 小麦粉、澱粉などの穀粉および糊料を主成分とする
粉体に応用したときは、粒体を熱湯で溶解するときの継
粉の発生を防止し、溶解速度、分散性を向上させる。■ When applied to powders whose main ingredients are grain flour such as wheat flour and starch, and sizing agents, it prevents the generation of joint powder when the granules are dissolved in boiling water and improves the dissolution rate and dispersibility.
■ ビーフェキス、チキンエキス等の天然抽出エキス、
および蛋白質加水分解物などの吸湿性天然調味料を主成
分とする粉体の造粒に応用した場合は、表面積を減少す
る結果、きわめて吸湿性が少なく、固結防止能力の大き
い造粒品を得ることができる。■ Natural extracts such as Beefekis and chicken extract,
When applied to the granulation of powders whose main ingredients are hygroscopic natural seasonings such as protein hydrolysates, the resulting reduction in surface area results in granulated products with extremely low hygroscopicity and high anti-caking ability. Obtainable.
■ 香料、香辛料を含む粉末に応用した場合には、香気
成分の揮散を減少させ、経時的変化の少ない造粒品を得
ることができる。■ When applied to powders containing fragrances and spices, it is possible to reduce volatilization of aroma components and obtain granulated products with little change over time.
■ 本発明方法によれば加水工程を省略することが可能
となり、再乾燥する必要がなく、また目的によっては乾
燥、焙焼工程をも兼ねることができる。(2) According to the method of the present invention, the water addition step can be omitted, there is no need for re-drying, and depending on the purpose, the drying and roasting steps can also be used.
■ 本発明方法によって得られた造粒品は堅く緻密で、
機械適性のよい(砕れ難く、流動性がよい)ものである
。■ The granulated product obtained by the method of the present invention is hard and dense;
It has good mechanical suitability (does not break easily and has good fluidity).
次に実施例を挙げて本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
実施例 1
容量1201の煮炊攪拌機のジャケット温度を130℃
に設定し、これに予め混合した下記組成のコーンクリー
ムスープドライミックス66kyを投入し、これにソル
ビット末14に9(液温130℃)を投入し約5分間混
練し粒状物を生成させる。Example 1 The jacket temperature of a boiling stirrer with a capacity of 1201 was set to 130°C.
66 ky of corn cream soup dry mix having the following composition previously mixed was added to this, and sorbitol powder 14 (liquid temperature 130°C) was added thereto and kneaded for about 5 minutes to form granules.
コーンクリームスープドライミックス組成粗製塩(粉砕
物65メツシュ全通)9.0%グルタミン酸ナトリウム
(粉砕物
65メツシュ全通)3.2%
アルファー化馬鈴薯澱粉 9.0%脱脂
粉乳 9.0%スィート
コーンパウダー 47.0%エキス類
3.0%アルファー化
小麦粉 12.6%スパイス類
3.2%植物硬化油
4.0%計 10
0.0%
得られた粒状物をトレイに移しかえ、約5℃の冷風にて
1.5時間冷却する。Corn Cream Soup Dry Mix Composition Crude salt (all 65 meshes of ground material) 9.0% Sodium glutamate (65 meshes of ground material) 3.2% Pregelatinized potato starch 9.0% Skimmed milk powder 9.0% Sweet corn Powder 47.0% extracts
3.0% pregelatinized flour 12.6% spices
3.2% vegetable hydrogenated oil
4.0% total 10
0.0% The obtained granules are transferred to a tray and cooled with cold air at about 5° C. for 1.5 hours.
冷却した粒状物を16メツシユの篩に通す。Pass the cooled granules through a 16 mesh sieve.
篩上を粉砕機にかけ粉砕後再び16メツシユの篩に通す
。After pulverizing the sieve, pass it through a 16-mesh sieve again.
先の篩下と後の篩下を混ぜ、これを65メツシユの篩に
かげ、16〜65メツシユの造粒品約60に9を得た。The first sifter and the second sifter were mixed and passed through a 65-mesh sieve to obtain a granulated product with a 16 to 65 mesh size of about 60 to 9.
木造粗品と単なる混合品それぞれ20グを2001fL
lのビーカーに採取し、熱湯150m1を添加し、一定
速度(120r−p−m−)で20回攪拌した。2001fL of 20g each of wooden small items and simple mixed items
150 ml of boiling water was added thereto, and the mixture was stirred 20 times at a constant speed (120 rpm).
両者の溶解性、分散性を比較した結果造粒品は殆んど継
粉の発生が見られなかったのに対し、単なる混合品には
顕著に継粉が見られた。As a result of comparing the solubility and dispersibility of the two, it was found that the granulated product showed almost no joint powder, whereas the simple mixed product showed significant joint powder.
実施例 2
容量1001の煮炊攪拌機のジャケット温度を130℃
に設定し、これにグルコース(結晶水1分子)25kg
を投入し、30分放置してグルコースを完全に溶融させ
る。Example 2 The jacket temperature of a boiling stirrer with a capacity of 1001 was set to 130°C.
and add 25 kg of glucose (1 molecule of crystal water) to this.
and leave it for 30 minutes to completely melt the glucose.
これにスィートコーンパウダー(水分4%)50kgを
投入し、約5分間混練し粒状物を生成させる。50 kg of sweet corn powder (water content: 4%) was added to this and kneaded for about 5 minutes to form granules.
この粒状物をトレイに移しかえ室温まで冷却する。The granules are transferred to a tray and cooled to room temperature.
冷却した粒状物を粉砕し、篩分けし、16〜65メツシ
ユのスィートコーン・グルコース混合物の造粒品53k
gを得た。The cooled granules are crushed and sieved to produce 16-65 mesh sweet corn/glucose mixture granules 53k.
I got g.
木造粗品と単なる混合物各々151を200m1のビー
カーに採取し、熱湯を10072/l’添加し、一定速
度(12Or、p−m−)で20回攪拌した。151 of each of the wooden crude product and the simple mixture were collected in a 200 ml beaker, 10072/l' of hot water was added thereto, and the mixture was stirred 20 times at a constant speed (12 Or, pm-).
この場合造粒品には継粉は発生せず、溶解分散するが、
スィートコーンパウダーとグルコースとの単なる混合品
を用いたときには継粉が見られた。In this case, no joint powder is generated in the granulated product and it is dissolved and dispersed, but
Splinting was observed when a simple mixture of sweet corn powder and glucose was used.
実施例 3
容量1201の煮炊攪拌機のジャケット温度を140℃
に設定し、これにチキンエキスパウダー64kgを投入
し攪拌する。Example 3 The jacket temperature of a boiling stirrer with a capacity of 1201 was set to 140°C.
Add 64 kg of chicken extract powder to this and stir.
このチキンエキスパウダーにあらかじ溶融しておいた液
温120℃のマルトース16kgを攪拌しながら添加し
、添加後約5分間混練し、粒状物を生成させる。16 kg of maltose, which had been previously melted at a liquid temperature of 120° C., is added to this chicken extract powder while stirring, and after the addition, the mixture is kneaded for about 5 minutes to form granules.
この粒状物をトレイに移しかえ、約5℃の冷風にて2時
間冷却する。The granules are transferred to a tray and cooled with cold air at about 5° C. for 2 hours.
冷却した粒状物を粉砕、整粒して14〜65メツシユの
造粒品56kgを得た。The cooled granules were crushed and sized to obtain 56 kg of granulated products with 14 to 65 meshes.
木造粗品とチキンエキスパウダー・マルトースの単なる
混合品とを相対湿度53.3%、25℃の外気条件のも
とで吸湿速度の比較を行った。Moisture absorption rates were compared between the wooden product and a simple mixture of chicken extract powder and maltose under outside air conditions of 53.3% relative humidity and 25°C.
その結果は表2に示す通りで、造粒品の方がはるかに吸
湿性が少ないことがわかった。The results are shown in Table 2, and it was found that the granulated product had much less hygroscopicity.
実施例 4
容量1201のジャケット付混線機のジャケット温度1
60℃に設定し、これにD′−キシロース20に9を投
入し、40分放置しD−キシロースを完全に溶融させる
。Example 4 Jacket temperature 1 of jacketed crosstalk machine with capacity 1201
The temperature was set at 60°C, 20 parts of D'-xylose and 9 parts were added thereto, and the mixture was left to stand for 40 minutes to completely melt the D-xylose.
この溶融物に小麦粉〔薄力粉〕60に9を投入し約3分
間混練し粒状物を生成させる。60 parts of wheat flour (soft flour) and 9 parts were added to this melt and kneaded for about 3 minutes to form granules.
その後、ジャケット温度を110℃に設定し約10分間
混練する。Thereafter, the jacket temperature is set to 110°C and kneading is carried out for about 10 minutes.
混練したものをトレイに移しかえ、約5℃の冷風にて1
時間冷却させ、粉砕、整粒して14〜65メツシユの造
粒品約50に9を得た。Transfer the kneaded material to a tray and blow it with cold air at about 5℃.
The mixture was cooled for an hour, pulverized and sized to obtain a granulated product of about 50 to 9 in 14 to 65 meshes.
小麦粉・キシロースの単なる混合物が生臭い小麦具がす
るのに対し、本造粒品は香ばしいクツキング臭を有して
いる。While a simple mixture of wheat flour and xylose gives off a fishy odor, this granulated product has a fragrant kicking odor.
実施例 5
容量1201の煮炊攪拌機のジャケット温度を130℃
に設定し、これにD−フラクトース12ゆを投入し、4
0分放置しD−フラクトースを完全に溶融させる。Example 5 The jacket temperature of a boiling stirrer with a capacity of 1201 was set to 130°C.
, add 12 yu of D-fructose to it, and
Leave to stand for 0 minutes to completely melt D-fructose.
この溶融物に下記の組成で配合し予備混合したオレンジ
フレーバープレミックス68kgを投入し、約5分間混
練し粒状物を生成させる。68 kg of an orange flavor premix premixed with the following composition was added to this melt and kneaded for about 5 minutes to form granules.
オレンジフレーバープレミックス組成
孔 糖 59%アラビアガム
35%
オレンジフレーバーオイル 6%
計 100%
得られた粒状物をトレイに移しかえ、約5℃の冷風にて
2時間冷却させる。Orange flavor premix composition Pore Sugar 59% Gum Arabic
35% Orange flavor oil 6% Total 100% Transfer the obtained granules to a tray and cool with cold air at about 5°C for 2 hours.
冷却した粒状物を粉砕、整粒して14〜65メツシユの
造粒品約60に9を得た。The cooled granules were crushed and sized to obtain a granulated product of approximately 60 to 9 meshes.
本造粒品と単なる混合品を同一包材(ポリセロニウム袋
)に充填密封し、37℃に2ケ月間保存した。This granulated product and a simple mixed product were filled and sealed in the same packaging material (polytheronium bag) and stored at 37°C for 2 months.
この保存品の2%熱水溶液について香気の強さを比較し
たところ、造粒品には混合品に比べはるかに強い香気が
感じられた。When the strength of the aroma was compared with the 2% hot aqueous solution of this preserved product, it was found that the granulated product had a much stronger aroma than the mixed product.
Claims (1)
5%の糖および糖アルコールの一種あるい。 は二種以上の混合物を融点以上に加熱して溶融させたも
のとを混合した後に造粒することを特徴とする粉体の造
粒法。[Claims] 1. When granulating powder, 5 to 5
5% sugar and sugar alcohol. is a powder granulation method characterized by granulating after mixing a mixture of two or more types heated to a temperature higher than the melting point to melt the mixture.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP50015898A JPS5820653B2 (en) | 1975-02-08 | 1975-02-08 | Funtainozouriyuhou |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP50015898A JPS5820653B2 (en) | 1975-02-08 | 1975-02-08 | Funtainozouriyuhou |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5190979A JPS5190979A (en) | 1976-08-10 |
JPS5820653B2 true JPS5820653B2 (en) | 1983-04-25 |
Family
ID=11901586
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP50015898A Expired JPS5820653B2 (en) | 1975-02-08 | 1975-02-08 | Funtainozouriyuhou |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5820653B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5966848A (en) * | 1982-10-06 | 1984-04-16 | House Food Ind Co Ltd | Granulation of powdery material |
JP2514302B2 (en) * | 1993-07-28 | 1996-07-10 | 植田製油株式会社 | Powdered oil |
JP6338413B2 (en) * | 2013-08-16 | 2018-06-06 | 日本製紙株式会社 | Slag granulator and method for producing the same |
JP6521817B2 (en) * | 2014-10-01 | 2019-05-29 | 片岡物産株式会社 | Powdered food and method for producing the same |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3660108A (en) * | 1970-02-19 | 1972-05-02 | Gen Foods Corp | Agglomerating granular material |
-
1975
- 1975-02-08 JP JP50015898A patent/JPS5820653B2/en not_active Expired
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3660108A (en) * | 1970-02-19 | 1972-05-02 | Gen Foods Corp | Agglomerating granular material |
Also Published As
Publication number | Publication date |
---|---|
JPS5190979A (en) | 1976-08-10 |
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