JP2005278483A - Method for granulating sodium bicarbonate - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for granulating sodium bicarbonate by which the sodium bicarbonate used as an expansion agent is granulated while reducing browning with time to form a granule having hardly reduced expansive activities and sufficient shape-keeping properties. <P>SOLUTION: The method for granulating the sodium bicarbonate involves using (a) sucrose and (b) sodium hexametaphosphate and/or sodium pentapolyphosphate as a vehicle. The ratio of (a) to (b) is regulated so as to be (9.5:0.5)-(1:9). The amount of the added vehicle is 3-20 wt.% based on the amount of the sodium bicarbonate. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for granulating sodium bicarbonate, which suppresses browning over time and does not cause a reduction in swelling action with respect to sodium bicarbonate used as a swelling agent.

  Inflating agents such as baking powder and baking powder expand the dough, batter and other dough, giving the food a soft and fluffy texture, improving the streets of the fire, and promoting the alpha conversion of starch. It has the usefulness of improving the texture and melting of the mouth and helping digestion, and therefore, baked confectionery such as hot cakes, sponge cakes, cookies, Japanese confectionery; steamed items such as steamed bread, meat buns, buns, buns; Widely used in various foods such as fried foods such as pretzels and snacks; wafers, hot spring rice crackers, corn cups, and frozen foods.

  The expansion agent, especially the one-component expansion agent that has previously been mixed with an alkali agent such as sodium hydrogen carbonate and an acid, loses its effectiveness because the acid and alkali contained in it react when exposed to moisture. It is necessary to keep it dry. For this reason, conventionally, a swelling agent composition containing a swelling agent, fats and oils, and calcium carbonate by preventing the moisture absorption of the swelling agent by blending starch such as potato starch or corn starch into the swelling agent. Patent Document 1) and the like have been studied. However, it is not possible to sufficiently prevent the expansion agent from absorbing moisture simply by adding starch, and the expansion effect may be reduced by long-term storage or solidified by moisture absorption, resulting in a qualitative decrease in the expansion agent product. I can not escape. In addition, an expansion agent composition containing an expansion agent, fats and oils, and calcium carbonate suppresses moisture absorption and suppresses a decrease in expansion effect. However, the amount added to the food is increased, or a certain fine powder is formed. In doing so, there is a problem in that the pH varies depending on the degree of grinding.

  In particular, sodium bicarbonate has a high tendency to brown during storage, and therefore, a method of coating the surface so as not to be browned and granulating is also performed. For example, a method of coating the surface of sodium carbonate using a sequestering agent such as a linear or cyclic highly polymerized phosphate, polyvinylpyrrolidone, ethylenediaminetetraacetic acid or salts thereof as an excipient (Patent Document 2) No. 40-24792). According to this method, polymerized potassium phosphates such as potassium polyphosphate and potassium metaphosphate are used as highly polymerized phosphates, and further, by using a sequestering agent, an attempt is made to inhibit the reaction between acid and alkali. Is. In addition, when the Example of patent document 1 is seen, the method of granulating by adding potassium metaphosphate, sodium metaphosphate, and sodium polyphosphate together, and also adding sodium metaphosphate and sodium polyphosphate is also described (patent) Reference 2 See Examples 5 and 6). However, this method results in granules that are soft and tend to collapse and have poor shape retention, and are also insufficient in preventing browning during storage.

JP 2001-286255 A Japanese Patent Publication No. 40-24792

  The present invention provides a method for granulating sodium bicarbonate, which suppresses browning over time with respect to sodium bicarbonate used as a swelling agent and does not cause a decrease in swelling action and has sufficient shape retention. It is characterized by.

  As a result of intensive research to solve the above problems, the present inventors have made sucrose, sodium hexametaphosphate and / or sodium pentapolyphosphate at a certain ratio as an excipient when granulating sodium bicarbonate. It has been found that by using it, sodium hydrogen carbonate granules can be produced which suppresses browning over time and has sufficient shape-retaining properties without causing a decrease in expansion action.

The present invention has been developed based on such findings and includes the following aspects:
Item 1. A method of granulating sodium bicarbonate, characterized by using (a) sucrose and (b) sodium hexametaphosphate and / or sodium pentapolyphosphate as excipients.
Item 2. Item 2. The method for granulating sodium hydrogencarbonate according to Item 1, wherein the blending ratio of (a) and (b) is (a) :( b) = 9.5: 0.5 to 1: 9.
Item 3. Item 3. The method for granulating sodium bicarbonate according to Item 1 or 2, wherein the amount of the excipient comprising (a) and (b) is 3 to 20% by weight based on sodium bicarbonate.
Item 4. Item 4. A sodium bicarbonate preparation granulated by the method according to any one of Items 1 to 3.
Item 5. Item 5. A baking food or an effervescent food containing the sodium bicarbonate preparation of Item 4.

  According to the present invention, sodium bicarbonate used as a swelling agent is granulated and granulated with sodium bicarbonate, which suppresses browning over time and does not cause a decrease in swelling action and has sufficient shape retention. It became possible to provide a sodium bicarbonate preparation.

  The present invention relates to a method for granulating sodium bicarbonate, wherein (a) sucrose and (b) sodium hexametaphosphate and / or sodium pentapolyphosphate are used as excipients.

  The sodium bicarbonate used in the present invention is not particularly limited as long as it can be applied to food.

  In the present invention, when granulating sodium hydrogen carbonate, (a) sucrose and (b) sodium hexametaphosphate and / or sodium pentapolyphosphate are used as excipients.

  The sucrose of (a) is preferably used with extremely high purity such as granulated sugar or white saccharose, specifically, with a purity of 99% or more and extremely close to 100%.

  The sodium hexametaphosphate and / or sodium pentapolyphosphate of (b) can be used in any form such as sodium hexametaphosphate alone, sodium pentapolyphosphate alone, or a combination of both, but preferably sodium hexametaphosphate is used. Even if other polymerized sodium phosphate salts are used, the browning change inhibiting effect is low. For example, sodium trimetaphosphate, sodium tripolyphosphate, sodium pyrophosphate, sodium tetrapolyphosphate, disodium hydrogen phosphate, trisodium phosphate, etc. Even if used as an excipient, no effect is seen in inhibiting browning. The present invention can significantly suppress browning by using one or two kinds selected from sodium hexametaphosphate and sodium pentapolyphosphate, among other polymerized phosphates.

  Further, the blending ratio of (a) sucrose and (b) sodium hexametaphosphate and / or pentapolyphosphate is (a) :( b) = 9.5: 0.5 to 1: 9, more preferably 7: 3 to 5: 5 are preferably blended.

  Further, it is preferable to blend so that the amount of the excipient composed of (a) and (b) is 3 to 20% by weight, preferably 5 to 15% by weight with respect to sodium bicarbonate. In addition, the addition method of sucrose, sodium hexametaphosphate, or sodium pentapolyphosphate may melt | dissolve in water previously, and may mix with powder.

  The present invention also relates to a granulated sodium bicarbonate preparation, characterized in that (a) sucrose and (b) sodium hexametaphosphate and / or sodium pentapolyphosphate are blended as excipients.

  Although it is a formulation method, a general method for granulating can be used. For example, sodium bicarbonate, the excipients and other additives are mixed uniformly using a kneader or a mixer such as a mixer, and if necessary, water or water is added to give fluidity suitable for extrusion. About 5 to 15% of ethanol or a mixed solvent of ethanol is added to the mixture and kneaded until uniform again. In many cases, granulation is possible only with water, and granulation is possible without a solvent if there is sufficient extrusion ability.

  The kneaded product is put into an extruder and extruded through the pores of a specified screen and granulated to obtain granules. Subsequently, it is dried and usually dried to a moisture content of 5% or less. Although a drying method can also be performed by a conventional method, it is normally by ventilation drying at about 60-100 degreeC. Drying at 100 ° C. or higher is not preferable because it may cause browning of sodium hydrogen carbonate.

  Furthermore, although it is a granulation degree, it is preferable to set it as the granular form of 9-60 mesh sieving, Preferably, 12-20 mesh sieving.

  In addition, the granulated sodium bicarbonate preparation of the present invention can be stored and distributed as a single agent, and can be stored and distributed by mixing with other granulating agents as long as the effect of the present invention is not affected. I do not care. Moreover, you may use together the substance used as a swelling agent. For example, examples of the alkali agent include sodium carbonate, ammonium hydrogen carbonate, ammonium carbonate, ammonium chloride and the like. Examples of the acid agent include grilled alum, raw alum, monobasic calcium phosphate, acidic sodium pyrophosphate, disodium dihydrogen pyrophosphate, gluconodeltalactone, tartaric acid, potassium hydrogen tartrate, fumaric acid, sodium fumarate, etc. be able to.

  Furthermore, the granulated sodium hydrogencarbonate preparation of the present invention can be stored and distributed by mixing with other materials as part of the food material. For example, the granulated sodium bicarbonate preparation of the present invention may be contained as part of a so-called premix component in which raw materials for making cakes and the like are combined. These food materials may contain substances that affect browning promotion, such as glucose, lactose, and dextrin. Even if these substances that promote browning are contained, the granulated carbonic acid of the present invention may be used. The sodium hydrogen preparation is significantly suppressed in browning.

  The granulated sodium bicarbonate preparation of the present invention can be used as a swelling agent or a foaming agent in the preparation of foods, particularly baking foods and effervescent foods, according to a method known per se, as in the case of conventional ones.

  Baking foods widely include foods prepared through treatments such as baking, steaming and fried, but preferably hot cakes, sponge cakes, breads, cookies, Japanese confectionery (Dorayaki, doll-yaki, etc.) Baked confectionery such as steamed bread, meat bun, Anman, bun, Chinese bun, steamed cake, steamed castella, etc .; fried foods such as donuts, pretzels, snacks; For example, foods prepared by expanding dough mainly made of wheat flour can be mentioned. The baked food can be prepared by subjecting it to a baking step in the presence of the sodium bicarbonate preparation of the present invention. Although the specific conditions of a baking process can follow the conventional method defined according to the baking food made into object, it can also prepare suitably.

  In addition, effervescent food is a foamed powder juice containing a mixture of sodium hydrogen carbonate and an acid agent such as L-tartaric acid as a foaming agent, and confectionery in which this is placed in the center of a gum or bowl. Say.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

Example 1: (Excipient (a) selection test)
It mix | blended as the following prescription | regulation, it granulated by the usual method using the extrusion granulator (screen 0.5mm) with a water | moisture content of 3%, and it dried at 95 degreeC for 1 hour with the hot air, and was made into the granule (single granule). In addition, as an abuse test, a granule mixture was prepared in which the granule and glucose, which is generally known as a substance that progresses browning, were blended at a ratio of 50:50 (mixed product).

  These granule single product and granule mixed product were stored in a constant temperature and humidity chamber at 40 ° C. and 80% humidity for 2 weeks, and the browning state was observed. The formulation and results are shown in Table 1.

The symbols in Table 1 are shown below.
−: No browning (white)
±: Slightly browning (white with a little yellow)
+: Slight browning (light yellowish white to yellowish white)
++: Slight browning (yellowish white to light tan)
+++: Browning (light tan to brown)
++++: Large browning (brown to brown)
+++++: Very browning (dark brown)

  According to Table 1, the granule single product used the actual 1 granulated sugar and the product using the ratio 5 sugar alcohol were good, but in the mixture with glucose, the product using the ratio 5 sugar alcohol browned to a dark brown color. . In fact, it is often stored together with a substance that easily browns, such as glucose, and in view of this, it can be seen that fruit 1 using granulated sugar is superior. In addition, it turns out that the 1 actual product which uses granulated sugar of 100% of sucrose is superior to the ratio 1 product which uses powdered sugar with a sucrose content of 98.5%.

Example 2: (Excipient (b) phosphate selection test)
It mix | blended as the following prescription | regulation, it granulated by the usual method using the extrusion granulator (screen 0.5mm) with a water | moisture content of 3%, and it dried at 95 degreeC for 1 hour with the hot air, and was made into the granule (single granule). In addition, as an abuse test, a granule mixture was prepared in which the granule and glucose, which is generally known as a substance that progresses browning, were blended at a ratio of 50:50 (mixed product).

  These granule single product and granule mixed product were stored in a constant temperature and humidity chamber at 40 ° C. and 80% humidity for 2 weeks, and the browning state was observed. The formulation and results are shown in Table 1. The symbols in Table 2 are the same as those in Table 1.

  From Table 2, the granule product using sodium hexametaphosphate (actual 2) and sodium pentapolyphosphate (actual 3) showed good browning suppression in both the granular product and the glucose mixed product. The other phosphates (ratio 6 to 11) did not brown in the single granule, but browned when mixed with glucose.

Example 3: (Compounding ratio test of excipients (a) and (b))
It mix | blended as the following prescription | regulation, it granulated by the usual method using the extrusion granulator (screen 0.5mm) with a water | moisture content of 3%, and it dried at 95 degreeC for 1 hour with the hot air, and was made into the granule (single granule). In addition, as an abuse test, a granule mixture was prepared in which the granule and glucose, which is generally known as a substance that progresses browning, were blended at a ratio of 50:50 (mixed product).

  These granule single product and granule mixed product were stored in a constant temperature and humidity chamber at 40 ° C. and 80% humidity for 2 weeks, and the browning state was observed. The formulation and results are shown in Table 3. The symbols in Table 3 are the same as those in Table 1.

  From Table 3, (a) :( b) = 9.5: 0.5-0: 10, preferably 8 for the blending ratio of (a) granulated sugar (sucrose) and (b) sodium hexametaphosphate. : 2 to 0:10, browning suppression effect was good. In addition, when (a) :( b) = 0.5: 9.5-0: 10 and the ratio of sodium hexametaphosphate is large, although there is an effect of inhibiting browning, the granule becomes very soft and the granule particles Was fragile. Therefore, considering the appropriateness as a granule, (a) :( b) = 9.5: 0.5-1: 9 was good.

Example 4: (Combination ratio test of sodium bicarbonate and excipient ((a) + (b)))
It mix | blended as the following prescription | regulation, it granulated by the usual method using the extrusion granulator (screen 0.5mm) with a water | moisture content of 3%, and it dried at 95 degreeC for 1 hour with the hot air, and was made into the granule (single granule). In addition, as an abuse test, a granule mixture was prepared in which the granule and glucose, which is generally known as a substance that progresses browning, were blended at a ratio of 50:50 (mixed product).

  These granule single product and granule mixed product were stored in a constant temperature and humidity chamber at 40 ° C. and 80% humidity for 2 weeks, and the browning state was observed. The formulation and results are shown in Table 4. The symbols in Table 4 are the same as those in Table 1.

From Table 4, excipient to sodium bicarbonate ((a) granulated sugar (sucrose) +
The blending ratio with (b) sodium hexametaphosphate) was 3% by weight or more, preferably 5% by weight or more with respect to sodium bicarbonate, and the browning suppression effect was good.

Example 5: Expansion agent The following expansion agents were mixed by a conventional method to prepare an expansion agent. The expansion agent was stored at room temperature (25 ° C.) for 6 months, but no browning was observed and the storage state was good.
Inflating agent prescription: part granule sodium bicarbonate preparation (form 2 preparation) 30
Sodium dihydrogen phosphate (anhydrous) 34
Potassium hydrogen tartrate 10
Cornstarch 26

Example 6: Sponge cake Among the following formulas, super white sugar, whole egg and foaming agent are mixed, and the mixture of the thin flour and the expansion agent prepared in Example 5 is added to the high-speed mixer. For 2-3 minutes. Next, after adding a fragrance, the container was filled and baked in an oven at 180 ° C. for 35 minutes to prepare a sponge cake. The sponge cake of Example 6 became a delicious sponge cake with a soft texture.

Sponge cake prescription part flour 100
Super white sugar 130
Whole egg 160
Foaming agent (Monoace SP Gold G; manufactured by Daiichi Pharmaceutical) 5
Expansion agent of Example 5 3
Fragrance (vanilla oil No.60 *) 0.1

Example 7: Powdered sparkling beverage A powdered sparkling beverage having the following formulation was mixed by a conventional method to prepare a powder sparkling beverage. This powdered sparkling beverage was stored at room temperature (25 ° C.) for 12 months, but no browning was observed and the storage state was good. Further, when 20 g of the prepared powdered sparkling beverage was dissolved in 120 ml of water, it foamed and became a refreshing beverage.

Powdered beverage (cider) prescription part fine granulated sugar 69
Anhydrous crystalline glucose 16
Granular tartaric acid 8
(Extruded granulated product produced in the same manner as Example 20 with 80 parts of L-tartaric acid and 20 parts of lactose)
Granular sodium bicarbonate preparation (formulation of Example 20) 5
Powder flavor (Sunfix * Cider-SS-60 *) 2

Claims (5)

A method of granulating sodium bicarbonate, characterized by using (a) sucrose and (b) sodium hexametaphosphate and / or sodium pentapolyphosphate as excipients. The method for granulating sodium hydrogencarbonate according to claim 1, wherein the blending ratio of (a) and (b) is (a) :( b) = 9.5: 0.5 to 1: 9. The method for granulating sodium bicarbonate according to claim 1 or 2, wherein the amount of the excipient comprising (a) and (b) is 3 to 20% by weight based on sodium bicarbonate. A sodium bicarbonate preparation granulated by the method according to any one of claims 1 to 3. Baking food or effervescent food containing the sodium bicarbonate preparation of claim 4.