JP2005021016A - Water-soluble powdery or granular food - Google Patents
Water-soluble powdery or granular food Download PDFInfo
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- JP2005021016A JP2005021016A JP2003187260A JP2003187260A JP2005021016A JP 2005021016 A JP2005021016 A JP 2005021016A JP 2003187260 A JP2003187260 A JP 2003187260A JP 2003187260 A JP2003187260 A JP 2003187260A JP 2005021016 A JP2005021016 A JP 2005021016A
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- Prior art keywords
- triglycerin
- powdered
- water
- behenate
- granular food
- 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.)
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- UKMSUNONTOPOIO-UHFFFAOYSA-N Behenic acid Natural products CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 abstract description 21
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、水、牛乳、豆乳等の液体、特に水に易溶性の粉末状或いは顆粒状食品に関し、さらに詳しくはトリグリセリンベヘン酸エステルを含有することを特徴とする粉末状或いは顆粒状の食品及びその製造法に関する。
【０００２】
【従来の技術】
粉末スープや粉末ソース類、或いはココア粉末等の粉末食品は、調理や飲食の際、水に溶解させようとしたとき、水濡れが悪く、容易に分散又は溶解せず、集積してままこ（ダマ）になる。そのためこれら粉末食品を分散又は溶解するには、予め少量の水または湯で練った後、かき混ぜながら水又は湯を注ぎ込まなければならないという不便さがあった。
【０００３】
この問題を解決するため、一般に粉末を顆粒化することが行われている。しかし、粉末食品の種類によっては、顆粒化の難しいもの、或いは顆粒化しても分散性又は溶解性が改善されないものもあり、根本的な解決方法とはなっていない。
【０００４】
もう一つの有力な方法として、食品用乳化剤を用いることが行われている。即ち、流動層造粒乾燥機を用いて流動させた粉末状食品に乳化剤溶液を噴霧し、造粒する方法（例えば、特許文献１，２参照）、撹拌式造粒機或いは混合機を用いて粉末原料に乳化剤を加え混合後、得られた粉末或いは顆粒を乾燥する方法（例えば、特許文献３，４参照）、或いは粉末状或いは顆粒状の食品と粉末状或いは微粉末状の乳化剤を紛体混合する方法（例えば、特許文献５，６参照）等が提示されている。
しかし、これまでに示されたいずれの方法をもってしても、その効果はなお十分ではなかった。
【０００５】
【特許文献１】特開平０６−１１３７５５号公報
【特許文献２】特開昭６４−０１３９７６号公報
【特許文献３】特開昭６４−０１３９７５号公報
【特許文献４】特開２００２−０００２４２号公報
【特許文献５】特開平１１−２９００００号公報
【特許文献６】特開昭５２−１３０９３２号公報
【０００６】
【発明が解決しようとする課題】
本発明は、従来方法の欠点を克服し、水、温水或いは熱湯に分散又は溶解する際、「ままこ（ダマ）」を生じにくい、粉末状或いは顆粒状の食品を提供することを目的とする。
【０００７】
【課題を解決するための手段】
本発明者は、上記課題を解決するために鋭意研究を重ねた結果、粉末状或いは顆粒状の食品にトリグリセリンベヘン酸エステルを含有させることにより上記課題が解決されることを見出し、この知見に基づいて本発明を完成した。
すなわち、本発明は、次の１〜６からなっている。
１． トリグリセリンベヘン酸エステルを含有することを特徴とする、粉末状或いは顆粒状の食品。
２． トリグリセリンベヘン酸エステルのエステル化率が４０％以上であることを特徴とする前記１に記載の粉末状或いは顆粒状の食品。
３． トリグリセリンベヘン酸エステルの平均粒子径が２５０μｍ以下であることを特徴とする前記１に記載の粉末状或いは顆粒状の食品。
４． トリグリセリンベヘン酸エステルの平均粒子径が１０μｍ以下であることを特徴とする前記１に記載の粉末状或いは顆粒状の食品。
５． 粉末状或いは顆粒状の食品にトリグリセリンベヘン酸エステルを含有させることを特徴とするトリグリセリンベヘン酸エステル含有粉末状或いは顆粒状の食品の製造方法。
６． トリグリセリンベヘン酸エステルの含有量が、０．０１〜５質量％であることを特徴とする前記５に記載のトリグリセリンベヘン酸エステル含有粉末状或いは顆粒状の食品の製造方法。
【０００８】
【発明の実施の形態】
本発明において用いられるトリグリセリンベヘン酸エステルは、トリグリセリンとベヘン酸とのエステル化生成物であり、エステル化反応等公知の手段で製造することができる。なお、本発明において、トリグリセリンベヘン酸エステルは、単品のみならず、トリグリセリンベヘン酸エステルを主成分とする混合組成物の形態でも使用することができる。
【０００９】
ここで、トリグリセリンとしては平均重合度が約２．５〜３．４のポリグリセリン組成物、或いはグリセリン３分子からなるトリグリセリン、好ましくは直鎖状のトリグリセリン、の含有量が約５０質量％以上、好ましくは約６５質量％以上、より好ましくは約８０質量％以上であるポリグリセリン組成物が挙げられる。
【００１０】
該ポリグリセリン組成物は、通常、グリセリンもしくはグリシドール或いはエピクロルヒドリン等をそれ自体公知の方法で加熱し、重縮合反応させて得られる重合度の異なるポリグリセリンの混合物であり、好ましくはグリセリン及びジグリセリンを分離することにより、更に好ましくはトリグリセリン画分を分取することにより、トリグリセリンの含有量を高めたものである。トリグリセリンを高濃度化するための精製法としては、蒸留及び／又はカラムクロマトグラフィー等公知の方法を用いることができる。
【００１１】
また、ベヘン酸としては、ベヘン酸の含有量が約５０質量％以上、好ましくは約６５質量％以上、更に好ましくは約８０質量％以上の、脂肪酸或いは二種以上の脂肪酸との混合物が挙げられる。ここでベヘン酸以外の脂肪酸は、炭素数１８以上の飽和脂肪酸、例えばステアリン酸が主たる脂肪酸であることが好ましい。
【００１２】
更に、上記トリグリセリンベヘン酸エステルのエステル化率は、約４０％以上、好ましくは約６０％以上、更に好ましくは約８０％以上である。エステル化率はトリグリセリンとベヘン酸の仕込み量でおおむね決まるが、正確にはエステル化生成物を分析することにより求めることができる。
ここでエステル化率は次のように定義される。
エステル化率 ＝ エステル価※ ÷（エステル価 ＋ 水酸基価）×１００
※エステル価 ＝ けん化価 − 酸価
【００１３】
本発明は、好ましくは、トリグリセリンベヘン酸エステルを含有していない粉末状或いは顆粒状の食品或いはその仕掛り品に、トリグリセリンベヘン酸エステルを含有させることにより行われる。尚、本発明で言う食品には、このような粉末状或いは顆粒状の食品或いはその仕掛り品の原料として使用される、食品素材加工品或いは食品添加物も含まれる。
こうして得られるトリグリセリンベヘン酸エステルを含有する食品は、粉末状或いは顆粒状をなし、水、温水或いは熱湯に分散・溶解して調理され或いは飲食される。
【００１４】
このような食品としては、例えば即席コーンポタージュスープ、即席クリームスープ、即席カレースープ、即席中華麺スープ、即席味噌汁等の即席スープ類；即席カレー粉類；即席クリームシチュー、即席ビーフシチュー、即席ブラウンシチュー等のシチュー類；粉末焼きそばソース、粉末うどんつゆ、粉末醤油、粉末酢、粉末味噌等の粉末調味料類；インスタントコーヒー、インスタントココア、粉末緑茶、粉末ミルクセーキ等の粉末飲料類；インスタント・クリーミング・パウダー；即席デザートミツクス、粉末グラタンミックス、アイスクリームミックス等のミックス類が挙げられる。
【００１５】
また、このような食品素材加工品としては、例えば小麦粉、上新粉、白玉粉、そば粉、とうもろこし粉のように穀類を粉砕し、粉末化したもの；とうもろこし澱粉、じゃがいも澱粉等の澱粉類；ブドウ糖、果糖等の単糖類；ショ糖、乳糖、麦芽糖等のオリゴ糖類；デキストリン、粉末水飴等の澱粉加水分解物；粉末肉エキス、粉末野菜エキス等のエキス類；畜類、魚類等の動物性および植物性蛋白質の加水分解物；全粉乳、脂肪粉乳、脱脂粉乳；マッシュポテト、野菜ペースト粉末；ハーブ、スパイス等の香辛料類が挙げられる。
【００１６】
また、このような食品添加物としては、例えばアラビアガム、アルギン酸及び／又はその塩、カシアガム、ガティガム、カラギナン、カラヤガム、キサンタンガム、キチン、キトサン、グアーガム、サイリウムシードガム、ジェランガム、タマリンドシードガム、デキストラン、トラガントガム、ファーセレラン、プルラン、ペクチン等の増粘安定剤；ポリグリセリン脂肪酸エステル等の乳化剤；アスパルテーム、グリチルリチン酸二ナトリウム、ステビア抽出物等の甘味料；Ｄ−ソルビトール、Ｄ−マンニトール等の糖アルコール類など多種多様の食品添加物が挙げられる。
【００１７】
粉末状或いは顆粒状の食品に添加され或いは混ぜられるトリグリセリンベヘン酸エステルは、平均粒子径が約２５０μｍ以下の粉末或いは顆粒であり、好ましくは平均粒子径が約７５μｍ以下の微粉末、更に好ましくは平均粒子径が約１０μｍ以下の微粒子である。該エステルの平均粒子径が小さくなるほど、それが添加され或いは混ぜられた粉末状或いは顆粒状の食品の分散性又は溶解性が良くなるが、一方、静電気を持つことにより取り扱いに不便を生じることから、目的・用途に応じて適宜粒度を選択することが好ましい。
【００１８】
トリグリセリンベヘン酸エステルを粉末或いは顆粒化するための製法としては、特に制限はないが、通常、トリグリセリンベヘン酸エステルを融点以上に溶融後、スプレークーリングする等公知の方法が用いられる。また、これら粉末或いは顆粒を更に微粒子化するための方法としては、気相ジェットミル等公知の微粒子製造装置が用いられる。
【００１９】
トリグリセリンベヘン酸エステルを粉末状或いは顆粒状の食品に含有させる方法としては特に制限はなく、例えば、
１）粉末・顆粒或いは微粒子状のトリグリセリンベヘン酸エステルと、前記粉末状或いは顆粒状の食品とを紛体混合する方法、
２）粉末・顆粒或いは微粒子状のトリグリセリンベヘン酸エステルを水或いは食用油脂に分散或いは溶解させた液を前記粉末状或いは顆粒状の食品に噴霧し、コーティング或いは造粒する方法、
３）粉末・顆粒或いは微粒子状のトリグリセリンベヘン酸エステルと、前記粉末状或いは顆粒状食品の原材料を混合し、流動層造粒乾燥機、或いは撹拌式混合・造粒機等で造粒する方法、
４）粉末・顆粒或いは微粒子状のトリグリセリンベヘン酸エステルと、前記粉末状或いは顆粒状食品の原材料を水に分散或いは溶解させた液を噴霧乾燥し、粉末化する方法、
などが挙げられる。
【００２０】
本発明になるトリグリセリンベヘン酸エステルを含む粉末状或いは顆粒状食品中のトリグリセリンベヘン酸エステルの添加或いは混合量は、食品に対して通常約０．０１〜５質量％、好ましくは約０．０５〜３質量％、より好ましくは約０．１〜１質量％が適当である。添加或いは混合量が約０．０１質量％未満の場合には、粉末の溶解性を改善する効果が不十分であり、また、約５質量％を越えると、風味が悪くなるので、食品として好ましくない。
【００２１】
本発明の粉末状或いは顆粒状食品中には、本発明の目的を阻害しない範囲で、トリグリセリンベヘン酸エステルと共に、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン等の食品用乳化剤を加えることができる。ここで、グリセリン脂肪酸エステルには、グリセリンと脂肪酸のエステルの外、グリセリン酢酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ポリグリセリン脂肪酸エステル及びポリグリセリン縮合リシノール酸エステル等の１又は２以上が含まれる。またレシチンには、分別レシチン、酵素分解レシチン、酵素処理レシチン等が含まれてよい。
【００２２】
【実施例】
以下、実施例をもって本発明を具体的に説明する。
【００２３】
［試験例１］
［高純度トリグリセリンの作製］
撹拌機、温度計、ガス吹き込み管及び水分離器を取り付けた１Ｌ四つ口フラスコに、グリセリン６４５ｇ（約７モル）を仕込み、触媒として水酸化ナトリウム（試薬一級）を対仕込み量０．１％加え、窒素ガス気流中約２６０℃で、約２時間重縮合反応を行わせた。反応液を約５０℃まで冷却後、０．５Ｎ塩酸を加えて中和し、更に活性白土及び活性炭を各１％加え、減圧下にて脱色処理し、次に吸引ろ過した。ろ液は約４×１０−１ｍｍＨｇ、１３０〜１６０℃で水及びグリセリンを留去し、次に遠心式分子蒸留装置（試験機）を用いて、約４×１０−２ｍｍＨｇ、１９０〜２１０℃でジグリセリンの大部分を留去し、更に昇温して２２０〜２４０℃でトリグリセリンＡの留分を得た。
また、上記と同様に反応、脱色、ろ過を行い、ろ液を、約４×１０−２ｍｍＨｇ、１９０〜２１０℃で２サイクル蒸留することによって、ジグリセリンの留分を多めに留去した以外は、上記と同じ条件で蒸留し、トリグリセリンＢの留分を得た。トリグリセリンＡ及びトリグリセリンＢの組成をガスクロマトグラフィーで分析した結果を表１に示す。
【００２４】
【表１】
［試験例２］
［トリグリセリンベヘン酸エステルの合成（１）］
撹拌機、温度計、ガス吹き込み管及び水分離器を取り付けた１Ｌ四つ口フラスコに、上記トリグリセリンＡ１３０ｇ（約０．６モル）、およびベヘン酸（製品名：ベヘニン酸，純度８０％以上；新日本理化社）４７０ｇ（約１．４モル）を仕込み、触媒として水酸化カルシウムを対仕込み量０．１％加え、窒素ガス気流中約２３５℃で、酸価の低下が認められなくなるまで、約５時間エステル化反応を行わせた。さらに約１００℃まで冷却後、活性白土及び活性炭を各１％加え、減圧下にて脱色処理し、次に吸引ろ過し、トリグリセリンベヘン酸エステルＡ約５５０ｇを得た。このものは酸価：３．５、水酸基価：１３３．２、ケン化価：１３８．９で、エステル化率は約５０．４％であった。
【００２６】
［試験例３］
［トリグリセリンベヘン酸エステルの合成（２）］
撹拌機、温度計、ガス吹き込み管及び水分離器を取り付けた１Ｌ四つ口フラスコに、上記トリグリセリンＢ９０ｇ（約０．４モル）、およびベヘン酸（製品名：ベヘニン酸，純度８０％以上；新日本理化社）５１０ｇ（約１．５モル）を仕込み、触媒として水酸化カルシウムを対仕込み量０．１％加え、窒素ガス気流中約２３５℃で、酸価の低下が認められなくなるまで、約５時間エステル化反応を行わせた。さらに約１００℃まで冷却後、活性白土及び活性炭を各１％加え、減圧下にて脱色処理し、次に吸引ろ過し、トリグリセリンベヘン酸エステルＢ約５５０ｇを得た。このものは酸価：６．７、水酸基価：６５．３、ケン化価：２６８．１で、エステル化率は約８０．０％であった。
【００２７】
［試験例４］
［トリグリセリンベヘン酸エステルの微紛化］
トリグリセリンベヘン酸エステルＡ約５００ｇを８５〜９０℃に溶融し、溶融液を冷風の流れている冷却塔内に噴霧し、冷却固化させて平均粒子径２５０μｍの紛粒体約４５０ｇを得た。装置はスプレードライヤー（型式：Ｌ−８，研究開発用；大川原化工機社）を用いた。次に、該紛粒体をジェットミル（装置名：コジェットシステムα−ｍｋＩＩ；セイシン企業社）で超微粉砕し、平均粒子径８．６μｍの微粒子状のトリグリセリンベヘン酸エステル（試作品１）約３６０ｇを得た。
同様にトリグリセリンベヘン酸エステルＢを処理し、平均粒子径４．５μｍの微粒子状のトリグリセリンベヘン酸エステル（試作品２）約３８０ｇを得た。
【００２８】
［実施例１］
顆粒状のコーンポタージュスープを作製し、その分散性を試験した。スープの配合を表２に、用いた乳化剤を表３に示す。
【００２９】
【表２】
【表３】
［顆粒状のコーンポタージュスープの作製］
表２に示す原料（全量：１ｋｇ）のうち、乳化剤以外の原料をミキサーで混合し、次に表３に示す乳化剤をそれぞれ添加し、混合した。この混合物を、流動造粒乾燥機（型式：ＷＳＧ−５；大川原製作所社）を用い、下記の条件で１０分間造粒後、水を止め、５分間乾燥処理を行い、顆粒状のコーンポタージュスープ（試料１〜６）を得た。一方、対照として、乳化剤無添加の顆粒状のコーンポタージュスープを同様に作製した。
入風温度：６０℃
排風温度：３０℃
噴霧水圧：２７０ｋＰａ
水 流速：１４０ｍｌ／ｍｉｎ
【００３２】
［分散性の評価方法］
２００ｍｌビーカーに上記試料１７ｇを入れ、約９０〜１００℃の熱湯を１５０ｇ注ぎ込み、薬さじで３０回撹拌する。次に、あらかじめ下記条件でその重量を量ってある約７．６ｃｍ径のＡ．Ｓ．Ｔ．Ｍ．式標準篩（目開き１７００μｍ、線径０．８１ｍｍ）に全量をあけ、篩上に残った不溶解物ごと篩を１０５℃で１時間乾燥し、デシケーター中で放冷した後、その重量を精密に量る。
【００３３】
［結果］
試験の結果は表４に示すとおりであり、本発明の顆粒状コーンポタージュスープ（試料１及び２）の優れていることが、明白に認められた。
【００３４】
【表４】
［実施例２］
顆粒状のクリームスープを作製し、その分散性を試験した。スープの配合を表５に示す。
【００３６】
【表５】
［顆粒状のクリームスープの作製］
表５に示す原料（全量：１ｋｇ）のうち、乳化剤以外の原料をミキサーで混合し、次に表３に示す乳化剤をそれぞれ添加し、混合した。この混合物を、球形造粒機（型式：ＦＳ−１０；深江パウテック社）を用い、適量の水を噴霧しながら１０分間撹拌・造粒した。次に、造粒物を抜き出し、通風乾燥機を用い６０℃で水分が１０％以下となるまで乾燥し、顆粒状のクリームスープ（試料７〜１２）を得た。一方、対照として、乳化剤無添加の顆粒状のクリームスープを同様に作製した。
【００３８】
［分散性の評価方法］
２００ｍｌビーカーに上記試料２０ｇを入れ、約１０℃の牛乳１５０ｍｌを注ぎ込み、薬さじで撹拌し、全体が均一に分散するまでに要した時間を測定した。尚、ままこを生じた場合は、それをつぶしながらなくなるまで撹拌を続けた。
【００３９】
［結果］
試験の結果は表６に示すとおりであり、本発明の顆粒状クリームスープ（試料７及び８）の優れていることが、明白に認められた。
【００４０】
【表６】
［実施例３］
キサンタンガム（製品名：エコーガム；大日本製薬社）５００ｇと、表３に示す乳化剤それぞれ２．５ｇとを、乾式紛体混合機（装置名：ロッキングミキサー ＲＭ−１０（Ｇ），実験・研究用；愛知電機社）を用いて２０分間混合し、キサンタンガム製剤（試料１３〜１８）を得、その分散性を試験した。
【００４２】
［分散性の評価方法］
２００ｍｌビーカーに上記試料１ｇを入れ、約８０℃の熱湯１００ｍｌを注ぎ込み、スリーワンモーター（型式：ＢＬ−６００，４枚羽根型プロペラ（５ｃｍφ）；新東科学社）を用いて、２００ｒｐｍ、１０分間撹拌した後の解け残り量を観察し、定性的に評価した。評価基準を以下に示す。
＋＋ ：解け残りが多い
＋ ：やや解け残りが多い
± ：解け残りがわずかにある
− ：解け残りが無い
【００４３】
［結果］
試験の結果は次表に示すとおりであり、本発明のキサンタンガム製剤（試料１３及び１４）の優れていることが、明白に認められた。
【００４４】
【表７】
【発明の効果】
本発明によれば、従来方法に比べて液体、特に水、温水あるいは熱湯により易溶性の粉末状或いは顆粒状の食品が得られ、加えて粉末天然調味料のように、吸湿しやすく又固結しやすい食品においては固結防止の効果も期待できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a powdery or granular food that is readily soluble in liquids such as water, milk, and soymilk, in particular water, and more particularly, a powdery or granular food containing triglycerin behenate. And its manufacturing method.
[0002]
[Prior art]
Powdered foods such as powdered soups, powdered sauces, or cocoa powder are poorly wet when they are dissolved in water during cooking, eating and drinking, do not easily disperse or dissolve, and remain accumulated ( Dama). Therefore, in order to disperse or dissolve these powdered foods, there has been an inconvenience that water or hot water must be poured while being stirred after kneading with a small amount of water or hot water.
[0003]
In order to solve this problem, the powder is generally granulated. However, some types of powdered foods are difficult to granulate, or some do not improve dispersibility or solubility even when granulated, which is not a fundamental solution.
[0004]
Another effective method is to use a food emulsifier. That is, an emulsifier solution is sprayed on a powdered food that has been fluidized using a fluidized bed granulator / dryer, and granulated (for example, see Patent Documents 1 and 2), a stirring granulator or a mixer. After adding emulsifier to powder raw material and mixing, the obtained powder or granule is dried (for example, see Patent Documents 3 and 4), or powdered or granulated food and powdered or finely powdered emulsifier are mixed in powder (For example, refer to Patent Documents 5 and 6) and the like.
However, even with any of the methods shown so far, the effect is still not sufficient.
[0005]
[Patent Document 1] JP-A-06-113755 [Patent Document 2] JP-A-64-013976 [Patent Document 3] JP-A-64-013975 [Patent Document 4] JP-A-2002-000242 [Patent Document 5] JP-A-11-290000 [Patent Document 6] JP-A-52-130932 [0006]
[Problems to be solved by the invention]
An object of the present invention is to overcome the disadvantages of the conventional methods and to provide a powdered or granular food that is less likely to cause “dama” when dispersed or dissolved in water, hot water or hot water. .
[0007]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by adding triglycerin behenate to a powdered or granular food. Based on this, the present invention has been completed.
That is, this invention consists of the following 1-6.
1. A powdered or granular food comprising triglycerin behenate.
2. 2. The powdered or granular food according to 1 above, wherein the esterification rate of triglycerin behenate is 40% or more.
3. 2. The powdered or granular food according to 1 above, wherein the triglycerin behenate has an average particle size of 250 μm or less.
4). 2. The powdered or granular food according to 1 above, wherein the triglycerin behenate has an average particle size of 10 μm or less.
5. A method for producing a triglycerin behenate-containing powdered or granular food, characterized in that triglycerine behenate is contained in a powdered or granular food.
6). 6. The method for producing a triglycerin behenate-containing powdered or granular food according to 5 above, wherein the content of triglycerin behenate is 0.01 to 5% by mass.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The triglycerin behenic acid ester used in the present invention is an esterification product of triglycerin and behenic acid, and can be produced by a known means such as an esterification reaction. In the present invention, the triglycerine behenate can be used not only as a single product but also in the form of a mixed composition mainly composed of triglycerin behenate.
[0009]
Here, as triglycerin, the content of polyglycerin composition having an average degree of polymerization of about 2.5 to 3.4, or triglycerin composed of three molecules of glycerin, preferably linear triglycerin is about 50 mass. % Or more, preferably about 65% by mass or more, more preferably about 80% by mass or more.
[0010]
The polyglycerin composition is usually a mixture of polyglycerin having different degrees of polymerization obtained by heating glycerin, glycidol, epichlorohydrin or the like by a method known per se and performing a polycondensation reaction, preferably glycerin and diglycerin. More preferably, the triglycerin fraction is fractionated to increase the triglycerin content. As a purification method for increasing the concentration of triglycerin, known methods such as distillation and / or column chromatography can be used.
[0011]
Examples of behenic acid include fatty acid or a mixture of two or more fatty acids having a behenic acid content of about 50% by mass or more, preferably about 65% by mass or more, and more preferably about 80% by mass or more. . Here, the fatty acid other than behenic acid is preferably a saturated fatty acid having 18 or more carbon atoms, such as stearic acid.
[0012]
Furthermore, the esterification rate of the triglycerin behenate is about 40% or more, preferably about 60% or more, and more preferably about 80% or more. The esterification rate is largely determined by the amounts of triglycerin and behenic acid charged, but can be accurately determined by analyzing the esterification product.
Here, the esterification rate is defined as follows.
Esterification rate = ester value * ÷ (ester value + hydroxyl value) x 100
* Ester value = Saponification value-Acid value [0013]
The present invention is preferably carried out by adding triglycerin behenate to a powdered or granular food or work-in-process product that does not contain triglycerin behenate. The food referred to in the present invention includes a processed food material or food additive used as a raw material for such powdered or granular food or in-process products.
The food containing the triglycerin behenate thus obtained is in the form of powder or granules, and is dispersed or dissolved in water, hot water or hot water, and is cooked or eaten.
[0014]
Examples of such foods include instant corn potage soup, instant cream soup, instant curry soup, instant Chinese noodle soup, instant miso soup, etc .; instant curry powder; instant cream stew, instant beef stew, instant brown stew Stew such as powdered yakisoba sauce, powdered udon soup, powdered soy sauce, powdered vinegar, powdered miso, etc .; powdered beverages such as instant coffee, instant cocoa, powdered green tea, powdered milkshake; instant creaming powder A mix of instant dessert mixes, powdered gratin mix, ice cream mix and the like;
[0015]
Examples of such processed food materials include pulverized cereals such as wheat flour, fine powder, white egg flour, buckwheat flour, and corn flour; starch such as corn starch and potato starch; glucose Monosaccharides such as fructose; Oligosaccharides such as sucrose, lactose and maltose; Starch hydrolysates such as dextrin and powdered starch syrup; Extracts such as powdered meat extract and powdered vegetable extract; Animals and plants such as livestock and fish Examples include hydrolysates of sex proteins; whole milk powder, fat milk powder, skim milk powder; mashed potatoes, vegetable paste powder; spices such as herbs and spices.
[0016]
Examples of such food additives include gum arabic, alginic acid and / or salts thereof, cassia gum, gati gum, carrageenan, caraya gum, xanthan gum, chitin, chitosan, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, dextran, Thickeners such as tragacanth gum, farseleran, pullulan and pectin; emulsifiers such as polyglycerin fatty acid esters; sweeteners such as aspartame, disodium glycyrrhizinate and stevia extract; sugar alcohols such as D-sorbitol and D-mannitol There are a wide variety of food additives.
[0017]
Triglycerin behenate added to or mixed with powdered or granular food is a powder or granule having an average particle size of about 250 μm or less, preferably a fine powder having an average particle size of about 75 μm or less, more preferably Fine particles having an average particle size of about 10 μm or less. The smaller the average particle size of the ester, the better the dispersibility or solubility of the powdered or granular food to which it is added or mixed, but on the other hand, it causes inconvenience in handling due to static electricity. It is preferable to select the particle size as appropriate according to the purpose and application.
[0018]
The production method for powdering or granulating the triglycerin behenate is not particularly limited, but generally known methods such as spray cooling after melting the triglycerin behenate to a melting point or higher are used. In addition, as a method for further micronizing these powders or granules, a known microparticle production apparatus such as a gas phase jet mill is used.
[0019]
There is no particular limitation on the method of incorporating triglycerin behenate in a powdered or granular food, for example,
1) A method of mixing powder / granules or finely divided triglycerin behenate with powdered or granular foods,
2) A method in which a powder, granule or finely divided triglycerine behenate is dispersed or dissolved in water or edible oil and fat, sprayed onto the powdered or granular food, and coated or granulated.
3) A method of mixing powder / granule or particulate triglycerine behenate with the raw material of the powder or granule food and granulating it with a fluidized bed granulator / dryer or a stirring type mixer / granulator. ,
4) A method of spray-drying a powder / granule or finely divided triglycerin behenate ester and a liquid in which the raw material of the powder or granule food is dispersed or dissolved in water, and pulverizing.
Etc.
[0020]
The amount of triglycerin behenate added or mixed in the powdered or granular food containing the triglycerin behenate according to the present invention is usually about 0.01 to 5% by mass, preferably about 0. A suitable amount is from 05 to 3% by weight, more preferably from about 0.1 to 1% by weight. When the amount added or mixed is less than about 0.01% by mass, the effect of improving the solubility of the powder is insufficient, and when it exceeds about 5% by mass, the flavor deteriorates, which is preferable as a food. Absent.
[0021]
In the powdered or granular food of the present invention, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc., together with triglycerin behenic acid ester, as long as the object of the present invention is not impaired Food grade emulsifiers can be added. Here, glycerin fatty acid ester includes glycerin and fatty acid ester, glycerin acetate ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, poly 1 or 2 or more of glycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, etc. are contained. Lecithin may also include fractionated lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin and the like.
[0022]
【Example】
Hereinafter, the present invention will be specifically described with reference to examples.
[0023]
[Test Example 1]
[Production of high-purity triglycerin]
A 1 L four-necked flask equipped with a stirrer, thermometer, gas blowing tube and water separator was charged with 645 g (about 7 mol) of glycerin, and sodium hydroxide (first grade reagent) as a catalyst was charged 0.1%. In addition, a polycondensation reaction was performed in a nitrogen gas stream at about 260 ° C. for about 2 hours. The reaction solution was cooled to about 50 ° C., neutralized with 0.5N hydrochloric acid, further added with 1% each of activated clay and activated carbon, decolorized under reduced pressure, and then suction filtered. The filtrate was about 4 × 10 −1 mmHg, distilled water and glycerin at 130 to 160 ° C., and then using a centrifugal molecular distillation apparatus (tester), about 4 × 10 −2 mmHg, 190 to 210. Most of the diglycerin was distilled off at ° C, and the temperature was further raised to obtain a fraction of triglycerin A at 220 to 240 ° C.
In addition, the reaction, decolorization, and filtration were performed in the same manner as described above, and the filtrate was distilled for 2 cycles at about 4 × 10 −2 mmHg and 190 to 210 ° C., thereby distilling off a large amount of the diglycerin fraction. Was distilled under the same conditions as above to obtain a fraction of triglycerin B. Table 1 shows the results of analyzing the composition of triglycerin A and triglycerin B by gas chromatography.
[0024]
[Table 1]
[Test Example 2]
[Synthesis of Triglycerin Behenate (1)]
In a 1 L four-necked flask equipped with a stirrer, thermometer, gas blowing tube and water separator, 130 g (about 0.6 mol) of the above triglycerin A and behenic acid (product name: behenic acid, purity of 80% or more; Shin Nippon Rika Co., Ltd.) was charged with 470 g (about 1.4 mol), calcium hydroxide was added as a catalyst in an amount of 0.1%, and at about 235 ° C. in a nitrogen gas stream, no decrease in acid value was observed. The esterification reaction was carried out for about 5 hours. After further cooling to about 100 ° C., 1% each of activated clay and activated carbon was added, decolorized under reduced pressure, and then suction filtered to obtain about 550 g of triglycerin behenate A. This product had an acid value of 3.5, a hydroxyl value of 133.2, a saponification value of 138.9, and an esterification rate of about 50.4%.
[0026]
[Test Example 3]
[Synthesis of Triglycerin Behenate (2)]
In a 1 L four-necked flask equipped with a stirrer, thermometer, gas blowing tube and water separator, 90 g (about 0.4 mol) of the above triglycerin B and behenic acid (product name: behenic acid, purity of 80% or more; Shin Nippon Rika Co., Ltd.) was charged with 510 g (about 1.5 mol), calcium hydroxide was added as a catalyst in an amount of 0.1%, and at about 235 ° C. in a nitrogen gas stream, no decrease in acid value was observed. The esterification reaction was carried out for about 5 hours. Further, after cooling to about 100 ° C., 1% each of activated clay and activated carbon was added, decolorized under reduced pressure, and then suction filtered to obtain about 550 g of triglycerin behenate B. This product had an acid value of 6.7, a hydroxyl value of 65.3, a saponification value of 268.1, and an esterification rate of about 80.0%.
[0027]
[Test Example 4]
[Micronization of triglycerin behenate]
About 500 g of triglycerin behenate A was melted at 85 to 90 ° C., and the melt was sprayed into a cooling tower in which cold air was flowing and cooled and solidified to obtain about 450 g of a powder having an average particle size of 250 μm. The apparatus used was a spray dryer (model: L-8, for research and development; Okawara Chemical Corporation). Next, the powder is ultrafinely pulverized with a jet mill (device name: Kodget System α-mkII; Seishin Enterprise Co., Ltd.), and finely divided triglycerin behenate (prototype 1) having an average particle size of 8.6 μm. ) About 360 g was obtained.
Similarly, triglycerin behenate B was treated to obtain about 380 g of finely divided triglycerine behenate (prototype 2) having an average particle diameter of 4.5 μm.
[0028]
[Example 1]
Granular corn potage soup was prepared and its dispersibility was tested. Table 2 shows the composition of the soup and Table 3 shows the emulsifiers used.
[0029]
[Table 2]
[Table 3]
[Preparation of granular corn potage soup]
Among the raw materials shown in Table 2 (total amount: 1 kg), raw materials other than the emulsifier were mixed with a mixer, and then the emulsifiers shown in Table 3 were added and mixed. This mixture is granulated for 10 minutes under the following conditions using a fluidized granulator / dryer (model: WSG-5; Okawara Seisakusho Co., Ltd.). (Samples 1 to 6) were obtained. On the other hand, as a control, a granular corn potage soup without an emulsifier was prepared in the same manner.
Inlet temperature: 60 ° C
Exhaust air temperature: 30 ° C
Spray water pressure: 270 kPa
Water flow rate: 140ml / min
[0032]
[Dispersibility evaluation method]
Place 17 g of the sample in a 200 ml beaker, pour 150 g of hot water at about 90-100 ° C., and stir 30 times with a spoon. Next, an A.D. having a diameter of about 7.6 cm, which was previously weighed under the following conditions. S. T.A. M.M. Pour the entire amount into a standard sieve (aperture 1700 μm, wire diameter 0.81 mm), dry the sieve together with the insoluble matter remaining on the sieve at 105 ° C. for 1 hour, allow to cool in a desiccator, and then accurately measure the weight. Weigh in.
[0033]
[result]
The results of the test are as shown in Table 4, and it was clearly recognized that the granular corn potage soup of the present invention (Samples 1 and 2) was excellent.
[0034]
[Table 4]
[Example 2]
A granular cream soup was prepared and tested for its dispersibility. Table 5 shows the composition of the soup.
[0036]
[Table 5]
[Preparation of granular cream soup]
Among the raw materials shown in Table 5 (total amount: 1 kg), raw materials other than the emulsifier were mixed with a mixer, and then the emulsifiers shown in Table 3 were added and mixed. This mixture was stirred and granulated for 10 minutes while spraying an appropriate amount of water using a spherical granulator (model: FS-10; Fukae Pautech Co., Ltd.). Next, the granulated product was extracted and dried using a ventilating dryer at 60 ° C. until the water content became 10% or less to obtain a granular cream soup (samples 7 to 12). On the other hand, as a control, a granular cream soup without an emulsifier was prepared in the same manner.
[0038]
[Dispersibility evaluation method]
20 g of the sample was put into a 200 ml beaker, 150 ml of milk at about 10 ° C. was poured, stirred with a spoon, and the time required until the whole was uniformly dispersed was measured. In addition, when it was generated, stirring was continued until it was crushed.
[0039]
[result]
The results of the test are as shown in Table 6, and it was clearly recognized that the granular cream soup of the present invention (Samples 7 and 8) was excellent.
[0040]
[Table 6]
[Example 3]
500 g of xanthan gum (product name: Echo Gum; Dainippon Pharmaceutical Co., Ltd.) and 2.5 g of each emulsifier shown in Table 3 were mixed with a dry powder mixer (device name: rocking mixer RM-10 (G), for experiments and research; Aichi. Was used for 20 minutes to obtain xanthan gum preparations (samples 13 to 18), and their dispersibility was tested.
[0042]
[Dispersibility evaluation method]
Place 1 g of the above sample in a 200 ml beaker, pour 100 ml of hot water at about 80 ° C., and stir at 200 rpm for 10 minutes using a three-one motor (model: BL-600, 4-blade type propeller (5 cmφ); Shinto Kagaku). The amount of unmelted residue was observed and evaluated qualitatively. The evaluation criteria are shown below.
++: A lot of unsolved residue +: A little unsolved residue ±: There is a little unsolved residue −: No unsolved residue [0043]
[result]
The results of the test are as shown in the following table, and it was clearly recognized that the xanthan gum formulation of the present invention (samples 13 and 14) was superior.
[0044]
[Table 7]
【The invention's effect】
According to the present invention, it is possible to obtain a powdery or granular food that is easily soluble by liquid, particularly water, hot water or hot water, as compared with the conventional method, and in addition, it is easy to absorb moisture and solidify like a powdered natural seasoning. For foods that are easy to freeze, anti-caking effect can be expected.
Claims (6)
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| WO2006117958A1 (en) * | 2005-04-28 | 2006-11-09 | Meiji Seika Kaisha, Ltd. | Rapidly soluble granule and method for producing the same |
| JP2009055877A (en) * | 2007-09-03 | 2009-03-19 | Asahi Breweries Ltd | Method for producing granular composition |
| JP2010035524A (en) * | 2008-08-08 | 2010-02-18 | Kao Corp | Method for producing coffee composition |
| JP2012000099A (en) * | 2009-10-13 | 2012-01-05 | Asahi Kasei Chemicals Corp | Easily dispersible granular food |
| JP2012085561A (en) * | 2010-10-18 | 2012-05-10 | Ohkawara Kakohki Co Ltd | Method for producing potage soup powder |
| WO2015182424A1 (en) * | 2014-05-27 | 2015-12-03 | 味の素株式会社 | Method for preventing moisture absorption and caking of powdered foods and beverages |
| WO2017126667A1 (en) * | 2016-01-21 | 2017-07-27 | 日清オイリオグループ株式会社 | Powdering agent for liquid component |
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| WO2006117958A1 (en) * | 2005-04-28 | 2006-11-09 | Meiji Seika Kaisha, Ltd. | Rapidly soluble granule and method for producing the same |
| JP4954870B2 (en) * | 2005-04-28 | 2012-06-20 | 株式会社明治 | Quickly soluble granules and method for producing the same |
| JP2009055877A (en) * | 2007-09-03 | 2009-03-19 | Asahi Breweries Ltd | Method for producing granular composition |
| JP2010035524A (en) * | 2008-08-08 | 2010-02-18 | Kao Corp | Method for producing coffee composition |
| JP2012000099A (en) * | 2009-10-13 | 2012-01-05 | Asahi Kasei Chemicals Corp | Easily dispersible granular food |
| JP2012085561A (en) * | 2010-10-18 | 2012-05-10 | Ohkawara Kakohki Co Ltd | Method for producing potage soup powder |
| WO2015182424A1 (en) * | 2014-05-27 | 2015-12-03 | 味の素株式会社 | Method for preventing moisture absorption and caking of powdered foods and beverages |
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| WO2017126667A1 (en) * | 2016-01-21 | 2017-07-27 | 日清オイリオグループ株式会社 | Powdering agent for liquid component |
| WO2017126665A1 (en) * | 2016-01-21 | 2017-07-27 | 日清オイリオグループ株式会社 | Powderizing agent for liquid component |
| JP6216099B1 (en) * | 2016-01-21 | 2017-10-18 | 日清オイリオグループ株式会社 | Liquid component powdering agent |
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| WO2022085440A1 (en) * | 2020-10-23 | 2022-04-28 | サンヨー食品株式会社 | Granular food and method of manufacturing same |
| WO2023195362A1 (en) * | 2022-04-08 | 2023-10-12 | サンヨー食品株式会社 | Granular food, and method for manufacturing same |
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