JP2002253978A - Method for manufacturing powdery material for confectionery of low hygroscopicity - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing powdery material for confectionery of low hygroscopicity by which the powdery material for confectionery of low hygroscopicity can be efficiently produced and further a state of good smell can be held without damaging the smell in the powdery material for confectionery emitting characteristic aroma. SOLUTION: In the method for manufacturing powdery material for confectionery in which the powdery material for confectionery is manufactured by pulverizing corn raw material, a preliminary pulverizing process in which the corn raw material is roughly pulverized by a hammer to grain size of 6 to 10 mesh and a main pulverizing process in which the roughly pulverized grain is finely pulverized by a rapid rotary pulverizer to grain size of 80 to 200 mesh are performed in two steps of pulverizing processes. Between these two steps of pulverizing processes, the corn raw material and fatty acid ester of glycerin are blended and agitated to obtain a uniform mixture and then the mixture is subjected to the main pulverizing process.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to dumplings, rice cakes, bread,
The present invention relates to a method for producing a confectionery powder material used for sprinkling on Japanese and Western confectionery such as donut, and more particularly, when sprinkling confectionery powder material on such Japanese and Western confectionery, preventing the moisture absorption of the confectionery powder material and preventing the appearance of the product from being absorbed. The present invention relates to a production method for obtaining a powder material for confectionery having low hygroscopicity, which can prevent deterioration of the confectionery.

[0002]

2. Description of the Related Art Conventionally, when a powder material for confectionery such as kinako having high hygroscopicity is sprinkled on a product such as a rice cake or a fried bread, the moisture or oil contained in the product is absorbed by the powder material. As a result, the problem often arises that the aesthetic appearance of a product manufactured by sprinkling the powder material is impaired. In contrast, an invention in which confectionery toppings are made non-hygroscopic by coating sucrose fatty acid esters on confectionery toppings (Japanese Unexamined Patent Application Publication No.
-75501) was also known.

[0003]

However, this technique of coating sucrose fatty acid esters onto confectionery toppings is accomplished by completing the pre-grinding step and the main crushing step of the cereal raw material, thereby obtaining a finished product as a powdered material for confectionery. Sucrose fatty acid ester is added to the finished confectionery powder material after obtaining the confectionery powder material, and the confectionery powder material and the sucrose fatty acid ester are uniformly stirred and mixed. In order to help to be in a state, mixing and stirring have been performed while heating. That is, an additional step for newly adding a sucrose fatty acid ester to a finished product which has completed the production process of a usual confectionery powder material has been adopted.

[0004] Therefore, the production efficiency is poor in that extra time is required to obtain the desired confectionery powder material. In addition, in a confectionery powder material having a unique fragrant aroma such as kinako, once the powder material is used. After obtaining the finished product, the powder material and the sucrose fatty acid ester are mixed and stirred again, so that the finished product of the powder material is finally exposed to air more than necessary, and the unique good scent unique to Kinako Causes a problem of lowering or deteriorating. In particular, mixing and stirring the powder material while heating further reduces the good aroma of kinako,
It was supposed to cause decisive damage that degraded the quality.

Therefore, the present invention provides a confectionery powder material that can efficiently produce a low-hygroscopic confectionery powder material, and that gives a confectionary powder material that emits a unique good scent without changing the scent. An object of the present invention is to provide a method for producing a powder material for confectionery that can be held and has low moisture absorption.

[0006]

Means for Solving the Problems In order to achieve the above object of the present invention, a first aspect of the present invention relates to a method for producing a confectionery powder material by pulverizing a cereal raw material to produce a confectionery powder material. The pulverization is performed in a two-stage pulverization step of a preliminary pulverization step of coarsely pulverizing to a particle diameter of 6 to 10 mesh with a hammer and a main pulverization step of fine pulverization to a particle diameter of 80 to 200 mesh with a high-speed rotary pulverizer. Mixing and stirring the cereal raw material and the glycerin fatty acid ester between the preliminary grinding step and the main grinding step to form a uniform mixture, and then performing the main grinding step on the mixture to obtain a low moisture absorption. Of a confectionery powder material.

The invention according to claim 2 is the method for producing a powder material for confectionery having low moisture absorption according to claim 1, wherein the cereal raw material is roasted soybean and the powder material for confectionery is kinako.

According to a third aspect of the present invention, in the glycerin fatty acid ester, the constituent polyglycerin has an average degree of polymerization of 1%.
The method according to claim 1 or 2, wherein the constituent fatty acid is a polyglycerol fatty acid ester having an average degree of substitution of 10 with stearic acid and is in the form of solid flakes.

According to the method for producing a powder material for confectionery having low moisture absorption according to the present invention, the glycerin fatty acid ester is mixed and stirred with the cereal raw material between the preliminary grinding step and the main grinding step. Compared to the manufacturing method in which additives are added to the powder material once completed, the production efficiency of the powder material for confectionery with low hygroscopicity becomes remarkably excellent, and when this method is applied to kinako, It will not degrade the quality without losing the unique good scent.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The glycerin fatty acid ester used in the present invention is a polyglycerin having an average degree of polymerization of 1
0. The constituent fatty acid is a polyglycerin fatty acid ester having an average degree of substitution of 10 with stearic acid, and is in the form of a solid flake, so that it can be easily mixed with a solid raw material of a confectionery powder material.

In the present invention, the above-mentioned polyglycerin fatty acid ester is mixed with the cereal raw material after the preliminary crushing step of coarsely crushing the cereal raw material to a particle diameter of 6 to 10 mesh and before the main crushing step is performed. Therefore, the grain size of the cereal raw material and the polyglycerin fatty acid ester are close to each other, and there is a characteristic that the mixing and stirring effect that both are uniformly mixed well without being separated can be obtained.

The cereal raw material used as the raw material of the confectionery powder material used in the present invention includes soybeans, cacao beans, wheat, brown rice and the like.

The method for producing a confectionery powder material having a low hygroscopicity according to the present invention is as follows. A glycerin fatty acid ester as an auxiliary material is mixed and stirred with a cereal raw material as a main raw material, and then mixed with a pulverizer at 80 to 200 mesh. To a fine powder. As the crusher, a high-speed rotary crusher, an atomizer (impact fine crusher), a stone mill crusher, or the like can be applied.

Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples, Test Examples, and the like.

Example 1 To 10 kg of coarsely ground roasted soybeans having a particle size of 6 to 10 mesh, 500 g of a polyglycerol fatty acid ester having an average degree of polymerization of 10 for the constituent polyglycerin, and an average degree of substitution of 10 for the constituent fatty acid and stearic acid for the constituent fatty acid. It is mixed and has a production capacity of 250 kg / h, and is charged into a high-speed rotary pulverizer having a rotation speed of 2800 rpm or more at a flow rate of 1 to 2 kg / min.
It was pulverized finely to a particle size of 200 mesh.

Comparative Example 1 To 100 g of finished flour, 5 g of a polyglycerol fatty acid ester having the same degree of polymerization of polyglycerin as in Example 1, a stearic acid as the constituent fatty acid and an average degree of substitution of 10 as in Example 1 was mixed. Carefully grind in a mortar for 5-10 minutes until no lumps of glycerin fatty acid ester were found.

Comparative Example 2 5 g of a polyglycerin fatty acid ester having an average degree of polymerization of 10 and a constituent fatty acid of behenic acid and an average degree of substitution of 10 was mixed with 100 g of the finished flour powder,
It was gently ground by the method of Comparative Example 1.

Comparative Example 3 5 g of a polyglycerin fatty acid ester having an average degree of polymerization of 10 and a fatty acid of behenic acid having an average degree of substitution of 7 was mixed with 100 g of the finished flour, and the method of Comparative Example 1 was followed. Carefully grinded.

COMPARATIVE EXAMPLE 4 10 g of coarsely ground roasted soybeans were mixed with 500 g of a polyglycerol fatty acid ester having an average degree of polymerization of 10 for the constituent polyglycerin and an average degree of substitution of 7 for the constituent fatty acid of behenic acid. And crushed.

Test Example 1 With respect to the untreated flour and the flour produced in Example 1 and Comparative Examples 1 to 4, sprinkle each flour on a white ball dumpling, and after 5 minutes, 10 minutes, and 1 hour, each flour. Was observed. Table 1 shows the results.

Test Example 2 With respect to the untreated flour and the flour produced in Example 1 and Comparative Examples 1 to 4, each flour was sprinkled on a donut, and after 5 minutes, 10 minutes, and 1 hour, The condition was observed. Table 2 shows the results.

Test Example 3 The kinako produced in Example 1 and Comparative Examples 1 to 4 was
The fragrance was sensory evaluated by seven subjects for each kinako, without reference to the untreated one, without otherwise specifying the contents of the sample. Table 3 shows the results.

[0023]

[Table 1]

[0024]

[Table 2]

[0025]

[Table 3]

[0026]

As described above, the kind powder of the confectionery powder material produced according to the first aspect of the present invention has the same good aroma as the conventional kin powder, low moisture absorption and low oil absorption, and is smooth. The state was maintained for a long time, and the production efficiency of the added powder became excellent.

Claims (3)

[Claims] 1. A method for producing a confectionery powder material for producing a confectionery powder material by pulverizing a cereal raw material, wherein a pre-pulverization step of coarsely pulverizing the crushed material to a particle diameter of 6 to 10 mesh with a hammer; 80-2 with high-speed rotary crusher
Performed in a two-stage pulverization step of a main pulverization step of pulverizing finely to a particle size of 00 mesh, and mixing and stirring the cereal raw material and glycerin fatty acid ester between the pre-pulverization step and the main pulverization step to form a uniform mixture. And a method of producing a powder material for confectionery having a low hygroscopicity, wherein the mixture is then subjected to a main grinding step. 2. The method according to claim 1, wherein the cereal raw material is roasted soybean and the confectionery powder material is kinako. 3. The glycerin fatty acid ester is a polyglycerol fatty acid ester having an average degree of polymerization of 10 for the constituent polyglycerin and an average degree of substitution of 10 for the constituent fatty acid of stearic acid, and is in the form of a solid flake. A method for producing a powdered confectionery powder material according to the above.