CN113811189A - Fat-coated powdered sugar - Google Patents

Fat-coated powdered sugar Download PDF

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Publication number
CN113811189A
CN113811189A CN201980096332.5A CN201980096332A CN113811189A CN 113811189 A CN113811189 A CN 113811189A CN 201980096332 A CN201980096332 A CN 201980096332A CN 113811189 A CN113811189 A CN 113811189A
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China
Prior art keywords
fat
coating layer
powdered sugar
sugar
coated
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CN201980096332.5A
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Chinese (zh)
Inventor
高桥直人
大泽隆彦
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Nisshin Seifun Premix Inc
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Nisshin Seifun Premix Inc
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Publication of CN113811189A publication Critical patent/CN113811189A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Emergency Medicine (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biophysics (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention provides an oil-coated sugar powder which is less hygroscopic, has excellent temperature resistance during distribution, and has excellent adhesion to food and handling properties. The fat-coated powdered sugar of the present invention comprises a powdered sugar and a fat-coating layer attached to the surface of the powdered sugar, wherein the fat-coating layer is formed byThe powdered sugar has, in order from the near to the far: an inner coating layer containing a grease with a melting point of 50-70 ℃ and an outer coating layer containing a grease with a melting point of 40-50 ℃. The inner coating layer is attached to the powder sugar in an amount of 1m per unit2The surface area is 0.2-2.2 cm3The amount of the coating layer attached to the outer side is 1m per the powdery sugar2The surface area is 0.05-0.9 cm3。

Description

Fat-coated powdered sugar
Technical Field
The present invention relates to an oil-and-fat-coated powdered sugar in which the surface of the powdered sugar is coated with oil and fat.
Background
Conventionally, for the purpose of improving the appearance and texture of foods such as bread and snack, so-called sugar addition has been performed in which powdered sugar such as glucose is attached to the surface of the food. However, this powdered sugar is highly hygroscopic and has the following problems: when sugar is added, moisture in food and air is adsorbed, and the food is deliquesced to become transparent cerealose, so-called "lacrimation". The occurrence of tearing adversely affects not only the appearance of food but also the sensation of the mouth, and it is desired to solve this problem.
As a method for preventing the occurrence of lacrimation, a method of coating the surface of powdered sugar with fat and oil has been known. For example, patent document 1 describes the following fat-coated powdered sugar: an oil coating layer having a melting point of 50 to 70 ℃ is formed on the surface of the powdered sugar in an amount of 1 to 15 parts by weight per 100 parts by weight of the powdered sugar, and an oil coating layer having a melting point of 26 to 40 ℃ is formed on the outer surface of the powdered sugar in an amount of 2 to 10 parts by weight. According to the fat-and-oil-coated powdered candy described in patent document 1, even after a certain period of time has elapsed after the addition of sugar to a baked product, the fat-and-oil-coated powdered candy does not give a greasy and slippery feeling due to the fat and oil, and does not give a rough feeling to the dough of the baked product. Patent document 2 describes the following coated powdered sugar: a coating layer made of fat having a melting point of 50 ℃ or higher is provided on the surface of the sugar powder particles, and fat that is liquid at 25 ℃ is adhered to the outer layer of the coating layer. Patent document 3 describes the following powdery saccharides: a lipid layer composed of a fat having a melting point of 40 ℃ or higher is formed on the surface of the saccharide powder, and a saccharide outer layer is formed on the surface of the lipid layer.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open No. 2014-39506
Patent document 2: japanese laid-open patent publication No. 11-56290
Patent document 3: japanese laid-open patent publication No. 3-277237
Disclosure of Invention
Fat-coated powdered sugar in which the surface of powdered sugar is coated with fat has lower hygroscopicity than powdered sugar alone in which the surface is not coated with fat, and the occurrence of lacrimation is suppressed, but the adhesiveness to food tends to be poor. In this regard, the fat-coated powdered sugar described in patent documents 1 and 2 uses a low-melting fat having a melting point of 40 ℃ or lower as the fat constituting the outermost layer, thereby ensuring the adhesiveness to food.
However, fat-coated powdered sugar using a low-melting fat having a melting point of 40 ℃ or less is not in a state of adhering to food, and during the distribution of the fat-coated powdered sugar alone, the surface becomes sticky due to an increase in the outside air temperature, which leads to a decrease in the fluidity of the fat-coated powdered sugar and further a decrease in the handling property, and there is a problem that the commercial value as a sugar coating is significantly decreased. An oil-and-fat-coated powdered sugar which is less hygroscopic (deliquescent), excellent in temperature resistance during distribution, adhesion to food and handling properties, and useful as a sugar coating has not yet been provided.
The invention provides an oil-coated sugar powder which is less hygroscopic, has excellent temperature resistance during distribution, and has excellent adhesion to food and handling properties.
The present invention is an oil-and-fat-coated powdered sugar comprising a powdered sugar and an oil-and-fat coating layer attached to the surface of the powdered sugar, wherein the oil-and-fat coating layer comprises, in order from the near side to the far side from the powdered sugar: an inner coating layer containing oil with a melting point of 50-70 ℃, and an outer coating layer containing oil with a melting point of 40-50 ℃, wherein the attachment amount of the inner coating layer is 1m of the powdered sugar2The surface area is 0.2-2.2 cm3The amount of the coating layer attached to the outer side is 1m per the powdery sugar2The surface area is 0.05-0.9 cm3。
The present invention is also a food having the fat-coated powdered sugar of the present invention adhered to the surface thereof.
Further, the present invention is a method for producing an oil-and-fat-coated powdered sugar comprising a powdered sugar and an oil-and-fat coating layer attached to the surface of the powdered sugar, the oil-and-fat coating layer having an inner coating layer and an outer coating layer in this order from the near side to the far side of the powdered sugar, the method comprising the steps of: a first coating step of mixing powdered sugar with a molten fat having a melting point of 50 to 70 ℃ and cooling the mixture to a temperature not higher than the melting point of the fat to form the inner coating layer on the surface of the powdered sugar; and a second coating step of mixing the powdery sugar having the inner coating layer formed thereon with a molten fat having a melting point of 40 to 50 ℃, cooling the mixture to a temperature not higher than the melting point of the fat, and forming the outer coating layer on the surface of the inner coating layer.
The present invention is also a method for producing a food product, comprising the steps of: the fat-coated powdered sugar produced by the production method of the present invention is attached to the surface of a food.
Detailed Description
The fat-coated powdered sugar of the present invention has a structure in which a fat-coating layer is attached to the surface of a powdered sugar as a core material. The powdery sugar of the present invention may be any sugar that is generally used as a sweetener and is in the form of particles at normal temperature and pressure, and examples thereof include monosaccharides such as glucose (glucose), mannose, galactose, fructose, sorbose, tagatose, arabinose, xylose, ribose, ribulose, erythrose, and threose; oligosaccharides such as trehalose, sucrose, maltose, cellobiose, gentiobiose, lactose, raffinose, gentiotriose, maltotriose, and mannotriose; dextrin and powdered sugar obtained by decomposing polysaccharides; glycogen, inulin, lichenin, cellulose, chitin, hemicellulose, pectin, vegetable gum and other polysaccharides, and further, the above saccharides may be subjected to oxidation, reduction, decomposition, alphatization, esterification, etherification, crosslinking and other treatments to obtain products, and these may be used alone in 1 kind or in combination of 2 or more kinds.
Among the above sugars, glucose is particularly suitable as the powdered sugar of the present invention because of its high sweetness and low hygroscopicity. As the glucose, any of hydrous crystalline glucose, total glucose and anhydrous crystalline glucose may be used, and a mixture of 2 or more of them may be used. Among the glucose, particularly hydrous crystalline glucose and anhydrous crystalline glucose are preferable because of low hygroscopicity.
The shape of the particles of the powdery candy of the present invention is not particularly limited, and powdery candies generally called powder, granule, and the like can be used. The size of the powdery sugar of the present invention is not particularly limited, but the median particle diameter is preferably 120 μm or more, particularly preferably 140 μm or more, and more preferably 160 μm or more, from the viewpoint of improving the fluidity of the fat-and-oil-coated powdery sugar to thereby improve the handling properties. When the median particle diameter of the powdered sugar is too small, the flowability of the fat-coated powdered sugar is significantly reduced, and the powdered sugar is likely to be agglomerated, and the workability may be deteriorated. On the other hand, the upper limit of the median particle diameter of the powdery sugar of the present invention is preferably 400 μm or less, more preferably 300 μm or less, from the viewpoint of adhesion to food.
From the same viewpoint, the powdery sugar of the present invention preferably has a cumulative 10% particle diameter of 55 μm or more, more preferably 60 μm or more, and still more preferably 70 μm or more. When the cumulative 10% particle size of the powdery sugar is too small, the fluidity of the fat-and-oil-coated powdery sugar is significantly lowered, and the powdery sugar is likely to be agglomerated, and the handling property may be deteriorated. The powdery sugar having a median particle diameter and a cumulative 10% particle diameter within the above-specified ranges can be obtained, for example, by sieving the powdery sugar into a plurality of fractions, pulverizing the sugar as needed, and appropriately combining the plurality of fractions.
In the present specification, the median diameter is a diameter at which the cumulative amount of particles becomes 50% when the cumulative amount is smaller in a volume-based particle size distribution cumulative curve of powdered sugar measured by a laser diffraction scattering method of a dry method. The cumulative 10% particle diameter is a particle diameter whose cumulative amount is 10% in the particle size distribution cumulative curve from the smaller particle. The median particle diameter and the cumulative 10% particle diameter can be measured by a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, a microtrac MT 3300EXII, manufactured by japan electronics corporation).
The fat-and-oil coating layer of the present invention is a layer mainly composed of fat and oil and adhered to the surface of the powdery candy of the present invention, and has an inner coating layer and an outer coating layer in this order from the near side to the far side from the powdery candy. The fat-coated layer of the present invention is typically a 2-layer structure of an inner-coated layer forming the outermost layer of the fat-coated layer and an outer-coated layer interposed between the powdery candy of the present invention and the outer-coated layer, in contact with the powdery candy. Generally, the inner coating layer covers the entire surface area of the powdered sugar, and the outer coating layer covers the entire surface area of the inner coating layer.
The inner coating layer of the present invention contains an oil having a melting point of 50 to 70 ℃, preferably 53 to 70 ℃, and more preferably 55 to 70 ℃. On the other hand, the outer coating layer of the present invention contains a fat having a melting point of 40 to 50 ℃, preferably 40 to 48 ℃, and more preferably 42 to 48 ℃. In the present specification, the melting point of an oil or fat means the melting point (melting point increase) measured by the standard oil or fat analysis method 2.2.4.2-1996.
In the fat-coated layer of the present invention, the inner coating layer mainly serves to reduce the hygroscopicity of powdered sugar as a core material of the fat-coated powdered sugar of the present invention and prevent the occurrence of "lacrimation", and the outer coating layer mainly serves to improve the adhesion of the fat-coated powdered sugar to food and to impart temperature resistance to the fat-coated powdered sugar during distribution. The specific range of the melting point of the grease contained in each coating layer is set to a range in which the function of each coating layer can be sufficiently exerted. In particular, by setting the melting point of the fat contained in the outer coating layer to be in the range of 40 to 50 ℃ as described above, the fat-coated sugar powder having the outer coating layer is less likely to cause stickiness on the surface even when exposed to a slightly high temperature of the outside air during the distribution thereof, has excellent fluidity and handling properties, and can be uniformly adhered to the surface of a food when spread on the food.
From the viewpoint of sufficiently exerting the function of each coating layer, it is preferable that the melting point of the grease of the inner coating layer is relatively high and the melting point of the grease of the outer coating layer is relatively low in the grease coating layer of the present invention. The difference between the melting point of the grease of the inner coating layer and the melting point of the grease of the outer coating layer is preferably 10 ℃ or more, more preferably 15 ℃ or more, and preferably 40 ℃ or less, more preferably 30 ℃ or less.
The fat or oil used for the inner coating layer and the outer coating layer may be, but is not limited to, a fat or oil that can be used for food, and may be a vegetable fat or oil or an animal fat or oil. Specific examples thereof include vegetable oils and fats such as salad oil, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, cottonseed oil, sunflower oil, rice bran oil, sesame oil, and olive oil; animal fat such as beef tallow, lard, fish oil, etc.; their solidified fats and oils; the mixed oil or fat contains 2 or more of them, and 1 of them may be used alone or 2 or more of them may be used in combination.
The fat coating layer (inner coating layer and outer coating layer) of the present invention is basically composed of only fat, and the content of fat in each coating layer is 100 mass% based on the total mass of the coating layer, but other components than fat may be contained within the scope not departing from the gist of the present invention, for example, emulsifiers such as shellac, wax, monoglyceride fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester, metal salts of fatty acids such as calcium stearate and magnesium stearate, sweeteners such as sucralose and thaumatin, flavors and the like.
In the fat-coated powdered sugar of the present invention, as described above, by using a fat having a melting point of 40 ℃ or higher as the fat contained in the outer coating layer which can be the outermost layer thereof, the fat-coated powdered sugar is imparted with temperature resistance during distribution, and surface stickiness during distribution is effectively suppressed, but on the other hand, for example, the adhesiveness to food may be reduced as compared with the fat-coated powdered sugar described in patent documents 1 and 2 in which the melting point of the fat constituting the outermost layer is 40 ℃ or lower. However, in the present invention, by setting the amount of adhesion of each coating layer to an appropriate range, the problem of the decrease in adhesion to food, which is feared by using a fat or oil having a melting point of 40 ℃ or higher in the fat or oil coating layer, is eliminated.
That is, in the fat-coated powdered sugar of the present invention, the amount (volume) of the inner coating layer is 1m per powdered sugar2The surface area is 0.2-2.2 cm3Preferably 0.3 to 1.8cm3More preferably 0.4 to 1.5cm3. The amount (volume) of the coating layer attached to the outer surface was 1m per powdery sugar2The surface area is 0.05-0.9 cm3Preferably 0.1 to 0.7cm3More preferably 0.15 to 0.5cm3。
The surface area of the powdered sugar was measured by the following method. First, the specific surface area of the powdered sugar was measured by the BET multipoint method. Specifically, the specific surface area of the powdered sugar was measured by using a NOVA-TOUCH model (Quantachrome) four-station specific surface area pore distribution measuring apparatus, nitrogen gas, liquid nitrogen as a refrigerant, vacuum degassing at 110 ℃ for 12 hours under pretreatment conditions, and a relative pressure of 0.05< P/P0 < 0.3. Then, the measured value of the specific surface area of the powdered sugar was corrected by the moisture content of the powdered sugar measured in advance, and the surface area per 1 part by mass of the powdered sugar was calculated.
In addition, the amount (volume) of oil attached to each coating layer in the oil-coated powdered sugar was obtained as follows: the fat-coated sugar powder was heated to a product temperature equal to or higher than the melting point of the fat in the coating layer (inner coating layer or outer coating layer) to be measured to completely dissolve the fat, and the dissolved liquid fat was put into a measuring cylinder and allowed to cool, and the volume of the fat at a product temperature of 30 ℃ was measured to calculate the volume per 1 part by mass of the fat.
From the same viewpoint, the thickness of the inner coating layer is 0.3 to 2.2 μm, preferably 0.3 to 1.8 μm, and more preferably 0.4 to 1.5 μm. The thickness of the outer coating layer is 0.05 to 0.9 μm, preferably 0.1 to 0.7 μm, and more preferably 0.15 to 0.5 μm. The numerical range of the thickness of each coating layer described herein is calculated from the numerical range of the adhesion amount of each coating layer described above, and corresponds to the adhesion amount of each coating layer described above. For example, the inside coating layer of the present inventionThe upper limit of the amount of deposition of (A) is, as described above, 1m per powder sugar2The surface area was 2.2cm3Thus, assuming attachment to 1m22.2cm of area of surface area3When the grease of (a) is present in a uniform thickness in this region, the uniform thickness is 2.2 μm (═ 2.2 × 10)- 6m3/1m2). That is, the phrase "the thickness of the inner coating layer is 0.3 to 2.2 μm" means that "the amount of the coating layer is 1m per powder sugar2The surface area is 0.2-2.2 cm3In the case of (1), the thickness of the inner clad layer is assumed to be uniform ". The phrase "the thickness of the outer coating layer is 0.05 to 0.9 μm" means that "the amount of the coating layer is 1m per powder sugar2The surface area is 0.05-0.9 cm3In the case of (1), the thickness of the outer clad layer is assumed to be uniform ".
In the fat-coated powdered sugar of the present invention, powdered starch may be attached to the surface of the fat-coated layer (outer-side coated layer). This can further improve the fluidity and handling properties of the fat-and-oil-coated powdered sugar. As such starch, starch generally used in food products can be used without particular limitation, and corn starch is particularly preferred.
The fat-coated powdered sugar of the present invention has the above-described structure, and therefore, has low hygroscopicity, and is excellent in temperature resistance during distribution, adhesion to foods, and handling properties, and can be spread on various foods for use. The present invention includes foods having the fat-coated powdered sugar of the present invention adhered to the surface thereof, and examples of the foods include baked foods such as bread, pastries, and doughnuts.
Next, a method for producing the fat-coated powdered sugar of the present invention will be described. The manufacturing method of the present invention comprises the following steps: the method comprises a first coating step (1) of forming an inner coating layer on the surface of the powdered sugar, and a second coating step (2) of forming an outer coating layer on the surface of the inner coating layer. In the production method of the present invention, as described above, the amount of the inner coating layer to be attached is preferably 1m per powder sugar2The surface area is 0.2-2.2 cm3In addition, outside bagThe coating is preferably applied in an amount of 1m per powder sugar2The surface area is 0.05-0.9 cm3。
In the first coating step 1, powdered sugar and fat in a molten state having a melting point of 50 to 70 ℃ are mixed, and the mixture is cooled to a temperature not higher than the melting point of the fat, thereby forming an inner coating layer on the surface of the powdered sugar. In the second coating step 2, the powdered sugar having the inner coating layer formed thereon obtained in the first coating step 1 and the fat in a molten state having a melting point of 40 to 50 ℃ are mixed, and the mixture is cooled to a temperature not higher than the melting point of the fat, thereby forming the outer coating layer on the surface of the inner coating layer. In the first coating step 1, the cooling of the mixture of powdered sugar and fat is a step necessary for surely forming a 2-layer structure of the inner coating layer and the outer coating layer without mixing the fat and fat treated in the first coating step 1 with the fat and fat treated in the second coating step which is the next step. The method of cooling the mixture in the first coating step 1 is not particularly limited as long as the method can solidify the fat and oil to form an inner coating layer.
The coating steps 1 and 2 can be carried out by a conventional method using a known stirrer such as a kneader, a flash mixer, or a pressure mixer. Specifically, for example, powdered sugar (core material) is put into a mixer and stirred and heated, and at the time when the product temperature of the core material is preferably 70 ℃ or higher, more preferably 80 ℃ or higher, a previously heated and melted inner coating layer grease (grease having a melting point of 50 to 70 ℃) is put into the mixer, and after stirring for a predetermined time while continuing heating in such a manner that the product temperature of the contents of the mixer is maintained preferably in the range of 70 to 90 ℃, more preferably 75 to 90 ℃, the heating is stopped and the cooling is allowed to take place (coating step 1). Next, at a time when the product temperature of the contents of the mixer (the powdery sugar in which the inner coating layer is formed) is preferably equal to or lower than the melting point of the inner coating layer grease, and more preferably lower than the melting point of the inner coating layer grease by 15 ℃, the outer coating layer grease (grease having a melting point of 40 to 50 ℃) which has been heated and melted in advance is introduced into the mixer, and the heating is stopped and the cooling is performed while the mixing is continued for a predetermined time so that the product temperature of the contents is maintained at a range of preferably equal to or higher than the melting point of the outer coating layer grease, and more preferably, the melting point of the outer coating layer grease is maintained at +5 ℃ (2 nd coating step). Through the above steps, the objective oil-and-fat-coated powdered sugar is obtained. When powdery starch such as corn starch is attached to the surface of the fat-coated powdery sugar thus obtained, the starch is put into a mixer containing the fat-coated powdery sugar and mixed for a predetermined time at a time when the product temperature of the fat-coated powdery sugar is preferably 35 ℃ or lower, more preferably 30 ℃ or lower.
In order to adjust the amounts of adhesion of the inner coating layer and the outer coating layer in the fat-coated powdered sugar as the product of the production method of the present invention to the above specific ranges, for example, the amount of fat used in each step (the amount of fat charged into the mixer), the amount of powdered sugar (core material), and the like can be appropriately adjusted.
The present invention includes a method for producing a food product, comprising the steps of: the fat-coated powdered sugar produced by the production method of the present invention is attached to the surface of a food. The food to be coated with fat-coated powdered sugar is not particularly limited, and is typically a baked food as described above. Further, as a method for adhering the fat-coated powdered sugar, a method of spreading the fat-coated powdered sugar from above the food to be adhered is general, but not limited to this, and examples thereof include, for example, 1) a method of putting the fat-coated powdered sugar and the food into a bag and shaking the bag in a state where an opening of the bag is closed, and 2) a method of spreading the fat-coated powdered sugar over a relatively wide range such as a dish and rolling the food on the spread fat-coated powdered sugar.
Examples
The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
[ example 1 ]
100 parts by weight of powdered sugar as a core material was put into a stirrer with a heating jacket and stirred and heated, and when the temperature of the core material exceeded 80 ℃, previously melted inner coating layer oil and fat were added, and stirring was performed at a rotation speed of 63rpm for 10 minutes while maintaining the product temperature of the contents of the stirrer (product temperature of the core material) at 80 ℃ or higher, and then heating was stopped and the mixture was allowed to cool (coating step 1). Subsequently, when the product temperature of the contents of the mixer (i.e., the powdery sugar having the inner coating layer formed thereon) reached 47 ℃, the previously melted outer coating layer oil and fat was added, and the contents were stirred at 63rpm for 10 minutes while maintaining the product temperature of the contents at 44 to 49 ℃, and then the heating was stopped and the contents were allowed to cool (coating step 2). Then, when the product temperature of the content of the mixer (powdery sugar having formed the inner coating layer and the outer coating layer) reached 30 ℃ or lower, 10 parts by weight of corn starch was added and the mixture was stirred at 63rpm for 5 minutes. Then, the sugar was passed through a 16-mesh sieve to obtain a fat-coated powdered sugar having corn starch adhered to the surface thereof.
[ examples 2 to 14 and comparative examples 1 to 10 ]
Fat-coated powdered sugar having corn starch adhered to the surface thereof was obtained in the same manner as in example 1, except that the amount of fat used in each step (the amount of fat charged into the mixer) and the product temperature of the contents when the fat for outer coating was added were appropriately adjusted.
In each of examples and comparative examples, 1 or 2 of the following powdered sugars a to D were used as the powdered sugar (core material). In each of examples and comparative examples, a fat having a melting point of 33 to 67 ℃ was used as the fat. The volume of the oil is 110cm per 100 weight parts at 30 deg.C3。
Powder sugar a: anhydrous crystalline glucose (fine fraction), cumulative 10% particle size 72.2 μm, median particle size 168.9 μm
Powder sugar B: anhydrous crystalline glucose (coarse fraction), cumulative 10% particle size 138.4 μm, median particle size 242.5 μm
Powder sugar C: aqueous crystalline glucose (coarse fraction), cumulative 10% particle size 85.7 μm, median particle size 288.5 μm
Powder sugar D: hydrous crystalline glucose (fine fraction), cumulative 10% particle size 49.1 μm, median particle size 117.6 μm
Example 2 powdered sugar C was used as core material.
Example 3 powdered sugar B was used as core material.
In example 4, a mixture of powdered sugar a and powdered sugar C in equal amounts was used as a core material.
In example 5, a mixture of powdered sugar a and powdered sugar B in equal amounts was used as a core material.
In example 14, a mixture of powdered sugar a and powdered sugar D in equal amounts was used as a core material.
In other examples and comparative examples, powdered sugar a was used as a core material.
[ test example ]
The fat-coated powdered sugar of each example and comparative example was evaluated for residue, flowability, and adhesiveness by the following methods. The evaluation was performed by 10 panelists. The evaluation results are shown in tables 1 and 2 as the average score of 10 panelists.
< method for evaluating Retention >
After cooling a yeast donut produced by frying according to a conventional method until the surface temperature reaches 35 ℃, putting the yeast donut into a container containing 100 parts by mass of fat-coated powdered sugar, and vibrating the container in two directions, namely one direction and the opposite direction, for 5 times back and forth, thereby adding sugar to attach the fat-coated powdered sugar to the surface of the yeast donut. Then, the sweetened yeast donuts were sealed in a polyethylene bag, stored at 30 ℃ for 48 hours, and then visually observed for appearance, and evaluated according to the following evaluation criteria.
(evaluation criteria for residue Property)
And 5, dividing: the oil-coated powdered sugar has no deliquescence, white residue and excellent quality.
And 4, dividing: the fat-coated powdered sugar was slightly deliquescent, but remained white, and was good.
And 3, dividing: the oil-and-fat-coated powdered sugar was deliquesced, but remained white, slightly better.
And 2, dividing: most of the powdered sugar coated with the oil was deliquesced, and white residue was not observed, and the sugar was slightly poor.
1 minute: the oil-coated powdered sugar is completely deliquesced, and has no residual white color.
< method for evaluating flowability >
The powdery candy coated with fats and oils as an object of evaluation was stored in a paper bag at room temperature of 30 ℃ for 7 days in a state where a load was applied to the paper bag so that a load of 25kg was applied to 1kg of the powdery candy coated with fats and oils in the paper bag, and the state of the powdery candy coated with fats and oils was visually observed to evaluate the powdery candy according to the following evaluation criteria. Fluidity is an index of temperature resistance of the fat-coated powdered sugar during distribution, and a fat-coated powdered sugar whose fluidity is highly evaluated can be judged to be excellent in temperature resistance and handling properties during distribution.
(evaluation criteria for fluidity)
And 5, dividing: although somewhat caked, it was easily broken, and was extremely good.
And 4, dividing: although agglomerated, it was easily broken, and good.
And 3, dividing: although lumpy, it was slightly breakable, slightly better.
And 2, dividing: caking, slightly difficult to break and slightly undesirable.
1 minute: blocking, difficult to break, and defective.
< method for evaluating adhesion >
After cooling a yeast donut prepared by frying according to a conventional method until the surface temperature reaches 35 ℃, putting the yeast donut into a container containing 100 parts by weight of fat-coated powdered sugar, and vibrating the container in two directions, namely one direction and the opposite direction, for 5 times to and fro, thereby adding sugar to attach the fat-coated powdered sugar to the surface of the yeast donut. Then, the surface of the yeast doughnuts was visually observed immediately after the addition of sugar, and evaluated according to the following evaluation criteria.
(evaluation criteria for adhesion)
And 5, dividing: the powdered sugar coated with the oil had extremely high adhesion and was extremely good.
And 4, dividing: the fat-coated powdered sugar has good adhesion.
And 3, dividing: the fat-coated powdered sugar had good adhesion and was slightly better.
And 2, dividing: the fat-coated powdered sugar had a slight decrease in adhesion and was slightly inferior.
1 minute: the fat-coated powdered sugar hardly adhered to the surface of the sugar-coated powdered sugar.
Figure BDA0003350553950000121
Figure BDA0003350553950000131
Industrial applicability
The present invention can provide fat-coated powdered sugar which has low hygroscopicity, is excellent in temperature resistance during distribution, adhesion to food, and handling properties, and is suitable as powdered sugar to be spread on the surface of food such as bread, western-style pastries, and donuts.

Claims (7)

1. A fat-coated powdered sugar comprising a powdered sugar and a fat-coating layer attached to the surface of the powdered sugar,
the oil coating layer comprises the following components in the sequence from the near to the far away from the powdered sugar: an inner coating layer containing a fat having a melting point of 50 to 70 ℃ and an outer coating layer containing a fat having a melting point of 40 to 50 ℃,
the inner coating layer is attached to the powder sugar in an amount of 1m per unit2The surface area is 0.2-2.2 cm3The amount of the coating layer attached to the outer side is 1m per the powdery sugar2The surface area is 0.05-0.9 cm3。
2. The fat-coated powdered sugar according to claim 1, wherein the powdered sugar is glucose.
3. The fat-coated powdered sugar according to claim 1 or 2, wherein the powdered sugar has a median particle diameter of 120 μm or more.
4. A food having the fat-coated powdered sugar according to any one of claims 1 to 3 attached to the surface thereof.
5. A method for producing an oil-and-fat-coated powdered sugar comprising a powdered sugar and an oil-and-fat coating layer attached to the surface of the powdered sugar, the oil-and-fat coating layer having an inner coating layer and an outer coating layer in this order from the near side to the far side of the powdered sugar, wherein the method comprises the steps of:
a first coating step of mixing powdered sugar with a fat in a molten state having a melting point of 50 to 70 ℃ and cooling the mixture to a temperature not higher than the melting point of the fat to form the inner coating layer on the surface of the powdered sugar, and
and a coating step 2 of mixing the powdery sugar having the inner coating layer formed thereon with a molten fat having a melting point of 40 to 50 ℃, cooling the mixture to a temperature not higher than the melting point of the fat, and forming the outer coating layer on the surface of the inner coating layer.
6. The method for producing an oil-and-fat-coated powdered sugar according to claim 5, wherein the amount of the inner coating layer deposited is 1m per 1m of the powdered sugar2The surface area is 0.2-2.2 cm3The amount of the coating layer attached to the outer side is 1m per the powdery sugar2The surface area is 0.05-0.9 cm3。
7. A method for producing a food product, comprising the steps of: the fat-coated powdered sugar produced by the production method according to claim 5 or 6 is attached to the surface of a food.
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