JP2006180761A - Method for preparing powdery material-containing composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prepare a powdery material-containing composition excellent in storage stability for a long period, by significantly preventing a deliquescence phenomenon (syneresis), when stored, or agglomeration (caking) of the powdery material caused by moisture absorption or reaction. <P>SOLUTION: This composition contains the powdery material and fats and oils and is molten by heating at a temperature higher than a melting point of the fats and oils and lower than a melting point of the powdery material. Sugar is preferably used as the powdery material, and further granulated sugar or raw sugar is more preferably used as the same. Further, the composition preferably contains calcium carbonate, in addition to containing the powdered material and the fats and oils. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a powdery material, which significantly prevents deliquescence (water separation) during storage and caking of the powdery material caused by moisture absorption and reaction (caking), and has excellent long-term storage stability. The present invention relates to a method for preparing a product-containing composition.

  Some powders such as organic acids and inorganic acids or their salts and amino acids used as foods and food additives react with other components such as alkalis during storage and may be liquefied or solidified. Some of them absorb water in the air and dissolve or become sticky, and countermeasures are desired.

  For example, a composition (Patent Document 1) containing a powdery substance such as a salt of an organic acid or an inorganic acid and a powdered oil or fat of 200 mesh or more, or a powdery substance-containing composition containing a powdery substance, an oil or fat and calcium carbonate (Patent Document 2) is described. Compositions containing these organic acid and inorganic acid salts have had problems with hygroscopicity, deliquescence and solidification during storage, but by coexisting with fats and oils and calcium carbonate, moisture absorption, deliquescence, Caking can be prevented. However, depending on the type of powder, it is not enough to prevent the deliquescence only by mixing fats or fats and calcium carbonate, especially for sugars such as granulated sugar and salame sugar. It was desired.

JP 2001-61417 A JP 2001-224319 A

  The present invention has been developed in view of such circumstances, and is intended to absorb moisture, deliquescence, and consolidation of powdered substances, particularly food additives, which are problematic in moisture absorption, deliquescence or consolidation during storage. The purpose is to prevent and improve the storage stability of the powder. More specifically, an object of the present invention is to provide a method for preparing a composition containing a powdery material that is significantly prevented from deliquescent and solidification and has excellent storage stability.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art, and regarding powdery products, particularly sugar, more preferably granulated sugar and / or salmon sugar, together with fats and oils, from the melting temperature of fats and oils. By heating and melting at a temperature lower than the melting temperature of the powdery material, the liquefaction phenomenon (water separation) during storage and caking of the powdery material caused by moisture absorption and reaction (caking) are significantly prevented, and long-term It has been found that the composition is excellent in storage stability.

  Furthermore, in addition to powders and fats and oils, calcium carbonate is used in combination, and it is heated and melted at a temperature higher than the melting temperature of the fats and oils and lower than the melting temperature of the powders. I found it to be a thing.

The present invention has the following aspects;
Item 1. A method for preparing a powdery material-containing composition comprising a powdery material and fats and oils, wherein the composition is heated and melted at a temperature higher than the melting temperature of the fats and oils and lower than the melting temperature of the powdery material.
Item 2. Item 2. The method for preparing a composition according to Item 1, wherein the powder is sugar.
Item 3. Item 3. The method for preparing a composition according to Item 2, wherein the sugar is granulated sugar and / or salmon sugar.
Item 4. The preparation method of the powdery substance containing composition in any one of claim | item 1 thru | or 3 which contains a calcium carbonate in addition to a powdery substance and fats and oils.
Item 5. A method for preventing caking or deliquescence of a powdery material, comprising mixing and blending a powdery material and oil and fat, and heating and melting at a temperature higher than the melting temperature of the oil and fat and lower than the melting temperature of the powdery material.
Item 6. A method for preventing caking or deliquescence of a powdery material, comprising mixing and blending a powdery material, oil and fat and calcium carbonate, and heating and melting at a temperature higher than the melting temperature of the oil and fat and lower than the melting temperature of the powdery material.

  According to the present invention, a powder-containing composition excellent in long-term storage stability, which significantly prevents liquefaction phenomenon (water separation) during storage and caking of powdery substances caused by moisture absorption and reaction (caking). Now available.

  The present invention relates to a method for preparing a powder-containing composition, which contains a powder and oil and fat, and is heated and melted at a temperature higher than the melting temperature of the oil and fat and lower than the melting temperature of the powder.

  In the present invention, a powdery substance means a powdery or granular solid at room temperature, and broadly means that moisture absorption, deliquescence, or solidification is a problem during storage or reaction with other components. There is no particular limitation as long as it has properties. Preferably, it can be taken orally or can be consumed, and more preferably used as a food or food additive.

  Such powders include sugars such as sugar and lactose, salts of organic or inorganic acids, amino acids, inorganic salts, amino acids or inorganic salts, protein hydrolysates and peptides, and caking and stickiness during storage. For example, polylysine, animal protein hydrolyzate (HAP) and vegetable protein hydrolyzate (HVP), whey minerals, powdered soy sauce, etc. Solidification (caking) of the product becomes a problem, and examples can generally be used as foods and food additives. Among them, preferable effects are shown on sugar, and more preferably on granulated sugar and salmon sugar.

  In addition, although the particle size of these powdery substances is not specifically limited, JIS standard sieves having a mesh size of 4 to 150 mesh, preferably 5.5 to 100 mesh can be mentioned.

  The fats and oils used in the present invention are not particularly limited as long as they can be solid at room temperature, preferably in a powder form, and include, for example, higher fatty acids, sucrose fatty acid esters, monoglycerides and the like. Suitable examples include those having a melting point of about 60 to 80 ° C. and hydrophobic.

  Here, higher fatty acids are generally obtained by hydrolysis or enzymatic decomposition of animal or vegetable oils or their hardened oils and fats, and those that are solid at room temperature, such as stearic acid, palmitic acid, myristic acid, etc. are suitable. Can be mentioned. Examples of the sucrose fatty acid ester preferably include those having a low HLB, specifically those having an HLB of 5 or less, such as sucrose stearate ester and sucrose palmitate ester. Monoglycerides preferably include those having a low HLB, specifically HLB5 or lower animal or vegetable hardened oils and fats.

  When using such fats and oils in a powder state, the particle diameter is not particularly limited, but those having a mesh size of 10 mesh or more can be preferably exemplified. Specifically, it can be appropriately selected from the range of 10 to 400 mesh, preferably 200 to 400 mesh.

  Although it is a preparation method of the powder-containing composition of the present invention, if the powder and fats and oils are at a temperature higher than the melting temperature of the fats and oils, for example, if the melting point is 65 ° C, the temperature is higher than 65 ° C, A temperature lower than the melting temperature of the powdered material, for example, if the powdered material is granulated sugar, the melting point is about 160 to 180 ° C., so a temperature lower than that, for example 65 to 160 ° C., preferably 65 The method of heating and melting at ˜120 ° C. can be exemplified. Therefore, by heating and melting at a temperature at which the fats and oils dissolve and the powdery material does not melt, only the oils and fats dissolve and coat the surface of the powdery material, so a composition with excellent long-term storage stability can be obtained. Can be prepared. In addition, although it is time to heat-melt, it should just heat until the whole fats and oils fuse | melt. Moreover, the method of using a thermostat and a coating pan can be mentioned as a method of heat-melting.

  The blending ratio of the oil / fat powder to the powder is not particularly limited, and can be appropriately selected and adjusted according to the type of acid or oil / fat used. For example, when raw alum is used as the powdery material, the ratio of the oil and fat powder is usually 2 to 10 parts by weight, preferably 3 to 5 parts by weight with respect to 100 parts by weight of the powdery material. Moreover, when using acidic sodium metaphosphate as a powdery material, the ratio of oil-fat powder is 2-15 weight part normally with respect to 100 weight part of this powdery material, Preferably the ratio of 3-10 weight part can be mentioned.

  In addition, in the present invention, in addition to powdery substances and oils and fats, calcium carbonate is further contained to prevent liquefaction phenomenon (water separation) during storage and caking of powdery substances caused by moisture absorption and reaction (caking). Further good effects can be obtained.

The calcium carbonate used in the present invention is not particularly limited as long as it can be applied to food. Preferred is porous calcium carbonate. Examples of such porous calcium carbonate include those in which fine particles of calcium carbonate having a specific surface area (BET method) of 20 to 35 m ² / g and an average particle diameter (light transmission method) of 2 to 5 μm are aggregated in a porous state. it can. Such porous calcium carbonate can be prepared and obtained in accordance with the method described in, for example, JP-A-8-198623, but can be easily obtained commercially, such as Shiraishi Co., Ltd. PORCAL-N (trade name) manufactured by Central Research Laboratory can be mentioned.

  It is a method for preparing a powder-containing composition when calcium carbonate is added, but the powder, fat and calcium carbonate are at a temperature higher than the melting temperature of the fat and oil and lower than the melting temperature of the powder. To heat and melt. The heating and melting method is as described above.

  The blending ratio of fats and oils and calcium carbonate is not particularly limited, but can be appropriately selected and used from the range of normal fats and oils: calcium carbonate = 1: 1 to 7: 3. Preferably it is the range of 4: 6-7: 3. It is preferable that the fats and calcium carbonate are mixed and pulverized in advance before blending into the powdery product. The mixing method and the pulverizing method are not particularly limited, but for example, a general mixer such as a W corn type mixer or a V type mixer is used for mixing for several minutes to several tens of minutes, and then a general type such as a Nara type pulverizer is used. A method of pulverizing with a pulverizer for several tens of seconds to several minutes under conditions of 1 to 10 kg can be mentioned.

  Furthermore, the blending ratio of fat and calcium carbonate with respect to the powder is not particularly limited, and usually 4 to 6 parts by weight of fat and oil and 4 to 6 parts by weight of calcium carbonate with respect to 100 parts by weight of the powder. From the range, it can be appropriately selected and adjusted according to the type of powdery preparation and fats and oils to be used. Specifically, as an example, in the case of using the salame sugar as a powder, the fat is usually 3 to 7 parts by weight, preferably 4 to 5 parts by weight with respect to 100 parts by weight of the powder. Calcium can be blended in a proportion of usually 3 to 7 parts by weight, preferably 4 to 5 parts by weight. When granulated sugar is used as the powder, the fat powder is usually 3 to 7 parts by weight, preferably 4 to 6 parts by weight, and calcium carbonate is usually 3 parts per 100 parts by weight of the powder. -7 parts by weight, preferably 4-6 parts by weight.

  According to the present invention, powder and oil or fat, or powder and oil and fat and calcium carbonate are mixed and mixed, and heated and melted at a temperature higher than the melting temperature of the oil and fat and lower than the melting temperature of the powder. It is possible to significantly prevent caking or deliquescence.

  Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by weight” and “% by weight”, respectively, “*” in the text is manufactured by Saneigen FFI Co., Ltd., and “*” is in Saneigen. It means that it is a registered trademark of FFI Corporation.

Experimental Example 1: Test of salame sugar under high temperature and high humidity Preparation of Examples 1 to 4 After oil and fat (stearic acid) powder, or oil and fat (stearic acid) and calcium carbonate were powder-mixed in the formulation shown in Table 1, heated and mixed in a coating pan at 70 ° C. for 15 minutes. After cooling, a salame sugar-containing composition was prepared.

2. Comparative Examples 1 to 8 and Preparation of Blank Salame sugar, oil (stearic acid) powder, or oil and fat (stearic acid) and calcium carbonate blended as shown in Table 1 and powder mixed at room temperature (25 ° C.) A sugar-containing mixture was prepared.

  10 g each of the salame sugar-containing materials of Examples and Comparative Examples were put into a petri dish with the lid open, and (1) a state after storage for 1 week in a thermostat with a humidity of 75% and a temperature of 35 ° C. and (2) Water was sprayed into the petri dish by spraying (2 g with respect to 10 g of the sample), and the state after storage for 1 week at room temperature (25 ° C.) was observed. The results are also shown in Table 1.

  From Table 1, the salmon sugar of Examples 1 to 4 containing oil or fat, oil and fat and calcium carbonate and heated and mixed in a coating pan at 70 ° C. for 15 minutes can be liquefied or stored even at room temperature after being sprayed or sprayed. Dissolution could be significantly prevented. On the other hand, fats or fats, fats and fats and calcium carbonates are simply mixed in powders of Comparative Examples 1 to 8 and blanks, when stored at room temperature in a thermostatic chamber or after spraying, the fats and oils are liquefied or adhered to the sala sugar. The phenomenon of peeling off (dropping off of fat powder) was observed. In addition, Examples 1 to 4 and Comparative Examples 6 to 8 in which deliquescence was not observed after storage for 1 week in the thermostat were further stored for 1 week (2 weeks in total) in the thermostat. Was deliquescent, but the salame sugars of Examples 1-4 were not deliquescent.

  In addition, when the salmon sugar of Examples 1 to 4 is further stored in a thermostat for 4 weeks (6 weeks in total), the salmon sugar of Examples 1 and 2 in which only the fats and oils are heated and mixed is slightly deliquescent, but the fats and calcium carbonate are added. No deliquescent was observed in the salami sugars of Examples 3 to 4 which were heated and mixed in combination. Thus, when calcium carbonate is used and melted together, it is considered that the fats and oils are more strongly bound to the salmon sugar and the possibility of the deliquescence of the salmon sugar can be suppressed by long-term storage.

Experimental Example 2: Preparation of granulated sugar-blown donut (1) Preparation of granulated sugar-containing composition of Examples 5 to 8 Table 2 shows fat (stearic acid) powder or oil (stearic acid) and calcium carbonate in granulated sugar After powder mixing with the formulation shown, it was spread on a stainless steel tray, heated in a thermostat at 70 ° C. for 15 minutes, and allowed to cool to prepare a granulated sugar-containing composition.

(2) Preparation of Granulated Sugar-Containing Mixtures of Comparative Examples 9 to 16 Oil and fat (stearic acid) powder, or oil and fat (stearic acid) and calcium carbonate are mixed with granulated sugar at room temperature (25 ° C.) in the formulation shown in Table 2. A body-mixed granulated sugar-containing mixture was prepared.

(3) Preparation of donuts Among the formulations shown in Table 3 below, sugar and 20% sweetened frozen egg yolk were stirred with a hand mixer (Matsushita Electric Industrial Co., Ltd., hand mixer MK-H3, usage scale 3) for 1 minute and 30 seconds, Add unsalted butter and milk and stir with a hand mixer for 45 seconds. The powdered flour, swelling agent, and sodium chloride previously mixed with powder are added in three portions, and after mixing, the mixture is stirred for 20 minutes in a refrigerator (4 ° C.). Extend to a thickness of 7 mm, cut out with a donut shape, and fry in oil at 180 ° C. for 1 minute per side. After taking the heat, the granulated sugar-containing composition (Examples 5 to 8) or the granulated sugar-containing mixture (Comparative Examples 9 to 16) was applied to the whole donut to prepare a granulated sugar-sprinkled donut.

  Granulated sugar-containing compositions (Examples 5 to 8), granulated sugar-containing mixtures (Comparative Examples) in which the donuts of Examples and Comparative Examples are packed in plastic bags, packaged, sealed, and coated on donuts after storage at room temperature for 1 week 9 to 16) were observed. The results are shown in Table 4.

  From Table 4, the donuts of Examples 5 to 8 were able to significantly prevent deliquescent of the granulated sugar that was dusted. On the other hand, in Comparative Examples 9 to 16 and blank donuts, the granulated sugar was deliquated, and the oil powder adhering to the granulated sugar was shed. The possibility was high.

It is possible to prepare a powder-containing composition excellent in long-term storage stability by significantly preventing liquefaction phenomenon (water separation) during storage and caking of powdery materials caused by moisture absorption and reaction (caking). it can.

Claims (6)

A method for preparing a powdery material-containing composition, comprising a powdery material and fats and oils, and heat-melting at a temperature higher than the melting temperature of the fats and oils and lower than the melting temperature of the powdery material. The method for preparing a composition according to claim 1, wherein the powder is sugar. The method for preparing a composition according to claim 2, wherein the sugar is granulated sugar and / or salmon sugar. The method for preparing a powdery material-containing composition according to any one of claims 1 to 3, further comprising calcium carbonate in addition to the powdery material and fats and oils. A method for preventing caking or deliquescence of a powdery material, comprising mixing and blending a powdery material and fats and heating and melting at a temperature higher than the melting temperature of the fats and oils and lower than the melting temperature of the powdery material. A method for preventing caking or deliquescence of a powdered product, characterized by mixing and blending sugar, fat and calcium carbonate, and heating and melting at a temperature higher than the melting temperature of the fat and oil and lower than the melting temperature of the powdered product.