JP3540757B2 - Method for producing low hygroscopic confectionery powder material - Google Patents
Method for producing low hygroscopic confectionery powder material Download PDFInfo
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- JP3540757B2 JP3540757B2 JP2001057604A JP2001057604A JP3540757B2 JP 3540757 B2 JP3540757 B2 JP 3540757B2 JP 2001057604 A JP2001057604 A JP 2001057604A JP 2001057604 A JP2001057604 A JP 2001057604A JP 3540757 B2 JP3540757 B2 JP 3540757B2
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- fatty acid
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Description
【０００１】
【発明の属する技術分野】
本発明は、団子、餅、パン、ドーナツ等の和洋菓子に振りかけて使用する製菓用粉末材料の製造法に関し、さらに詳しくは、これら和洋菓子に製菓用粉末材料を振りかけた場合に、その製菓用粉末材料の吸湿を防いで商品の外観の劣化を防ぐことができる、低吸湿性の製菓用粉末材料を得るための製造法に関する。
【０００２】
【従来の技術】
従来、吸湿性の高いきな粉等の製菓用粉末材料を、餅、あるいは揚げパン等の商品に振りかけて使用する場合には、商品に含まれる水分や油分が粉末材料に吸湿されてしまい、その結果、その粉末材料を振りかけて製造した商品の美観を損ねてしまうといった問題がしばしば発生していた。これに対し、ショ糖脂肪酸エステルを製菓用トッピング類にコーティングすることで、製菓用トッピングを非吸湿性にする発明（特開平７−７５５０１）も知られていた。
【０００３】
【発明が解決しようとする課題】
しかしながら、このショ糖脂肪酸エステルを製菓用トッピング類にコーティングする技術は、穀物原料の予備粉砕工程及び本粉砕工程とが完了し、製菓用粉末材料としての完成品を得た後に、その完成品である製菓用粉末材料にショ糖脂肪酸エステルを添加して、製菓用粉末材料とショ糖脂肪酸エステルを均一に攪拌混合するものであり、さらにそこでは早く均一な混合状態となることを助けるために、加温しながら混合攪拌することが行われていた。すなわち、通常の製菓用粉末材料の製造工程を完了した完成品に、改めてショ糖脂肪酸エステルを添加するための追加工程が採用されていた。
【０００４】
そのため、目的の製菓用粉末材料を得るために余分な時間がかかるという点で生産効率が悪く、さらに、きな粉のような独特の香ばしい香りを有する製菓用粉末材料においては、一旦粉末材料の完成品を得てから、改めて粉末材料とショ糖脂肪酸エステルとの混合攪拌を行うので、最終的に粉末材料の完成品は必要以上に空気にさらされることになって、きな粉独特の良い香りを低下させたり、あるいは劣化させるという問題を引き起こしていた。特に、加温しながら粉末材料を混合攪拌するということは、きな粉の良い香りを一層低下させ、品質を劣化させるという決定的なダメージを与えることになっていた。
【０００５】
そこで本発明は、低吸湿性の製菓用粉末材料を効率よく生産できるとともに、独特の良い香りを発する製菓用粉末材料にあっては、その香りを損なわずに、香りの良い状態を保持できる低吸湿性の製菓用粉末材料の製造法を提供することを目的とする。
【０００６】
【課題を解決するための手段】
本発明の上記目的を達成するために、請求項１の発明は、穀物原料を粉砕することにより製菓用粉末材料を製造する製菓用粉末材料の製造法において、前記粉砕をハンマーで６〜１０メッシュの粒子径になるよう粗く砕く予備粉砕工程と、高速回転粉砕機で８０〜２００メッシュの粒子径になるよう細かく砕く本粉砕工程との二段階粉砕工程で行い、この予備粉砕工程と本粉砕工程との間に穀物原料とグリセリン脂肪酸エステルを混合攪拌して均一な混合物をつくり、ついでその混合物の本粉砕工程を行うようにしたことを特徴とする低吸湿性の製菓用粉末材料の製造方法である。
【０００７】
さらに請求項２記載の発明は、穀物原料が煎り大豆であり、製菓用粉末材料がきな粉である請求項１記載の低吸湿性の製菓用粉末材料の製造方法である。
【０００８】
また請求項３記載の発明は、グリセリン脂肪酸エステルは、構成ポリグリセリンが平均重合度１０、構成脂肪酸がステアリン酸で平均置換度が１０のポリグリセリン脂肪酸エステルであり、形態が固体フレーク状である請求項１又は２記載の低吸湿性の製菓用粉末材料の製造法である。
【０００９】
上記した本発明に係る低吸湿性の製菓用粉末材料の製造法によれば、グリセリン脂肪酸エステルを予備粉砕工程と本粉砕工程との間に穀物原料と混合攪拌するようにしたので、一旦完成した粉末材料に後から添加物を添加する製造法と比較して、低吸湿性の製菓用粉末材料の生産効率は格段に優れたものとなり、さらにこの方法をきな粉に適用した場合には独特の良い香りを失うことなく、品質を劣化させないこととなる。
【００１０】
【発明の実施の形態】
この発明で使用されるグリセリン脂肪酸エステルは、構成ポリグリセリンが平均重合度１０、構成脂肪酸がステアリン酸で平均置換度１０のポリグリセリン脂肪酸エステルであり、形態が固体フレーク状であるため、固体である製菓用粉末材料の原材料との混合が容易である。
【００１１】
本発明では、穀物原料を６〜１０メッシュの粒子径に粗く砕く予備粉砕工程の終わった後で、本粉砕工程の行われる前に、穀物原料に上記のポリグリセリン脂肪酸エステルを混合攪拌するため、穀物原料とポリグリセリン脂肪酸エステルとの粒子径が近似したものとなり、両者が分離せずに均一に良く混ざるという混合攪拌効果が得られるという特徴がある。
【００１２】
この発明で使用される製菓用粉末材料の原材料となる穀物原料としては、大豆、カカオ豆、麦、玄米等が含まれる。
【００１３】
この発明における低吸湿性の製菓用粉末材料の製造方法については、主原料たる穀物原料に副原料としての添加物のグリセリン脂肪酸エステルを混合攪拌した後、粉砕機にて８０〜２００メッシュの細かい粉末にする。粉砕機には、高速回転粉砕機、アトマイザー（衝撃式微粉砕機）、石臼粉砕機等を適用することができる。
【００１４】
以下に、この発明の実施例、比較例、試験例等を挙げて、詳細に説明する。
【００１５】
実施例１
６〜１０メッシュの粒子径の粗粉砕煎り大豆１０ｋｇに対して、構成ポリグリセリンが平均重合度１０、構成脂肪酸がステアリン酸で平均置換度が１０のポリグリセリン脂肪酸エステルを５００ｇ混合し、２５０ｋｇ／ｈの生産能力があり、２８００ｒｐｍ以上の回転数の高速回転粉砕機に１〜２ｋｇ／ｍｉｎの流量で投入し、８０〜２００メッシュの粒子径になるように細かく粉砕した。
【００１６】
比較例１
完成したきな粉１００ｇに対して、実施例１と同様の構成ポリグリセリンが平均重合度１０、構成脂肪酸がステアリン酸で平均置換度が１０のポリグリセリン脂肪酸エステルを５ｇ混合し、乳鉢で５〜１０分間、グリセリン脂肪酸エステルの小塊が無くなるまで丁寧にすりつぶした。
【００１７】
比較例２
完成したきな粉１００ｇに対して、構成ポリグリセリンが平均重合度１０、構成脂肪酸がベヘン酸で平均置換度が１０のポリグリセリン脂肪酸エステルを５ｇ混合し、比較例１の方法で丁寧にすりつぶした。
【００１８】
比較例３
完成したきな粉１００ｇに対して、構成ポリグリセリンが平均重合度１０、構成脂肪酸がベヘン酸で平均置換度が７のポリグリセリン脂肪酸エステルを５ｇ混合し、比較例１の方法で丁寧にすりつぶした。
【００１９】
比較例４
粗粉砕煎り大豆１０Ｋｇに対して、構成ポリグリセリンが平均重合度１０、構成脂肪酸がベヘン酸で平均置換度が７のポリグリセリン脂肪酸エステルを５００ｇ混合し、実施例１の方法で粉砕した。
【００２０】
試験例１
無処理のきな粉と、実施例１及び比較例１〜４で製造したきな粉について、白玉団子へ各きな粉をそれぞれ振りかけ、５分後、１０分後、１時間後の各きな粉の状態を観察した。その結果を表１に示す。
【００２１】
試験例２
無処理のきな粉と、実施例１及び比較例１〜４で製造したきな粉について、ドーナツに各きな粉をそれぞれ振りかけ、５分後、１０分後、１時間後の各きな粉の状態を観察した。その結果を表２に示す。
【００２２】
試験例３
実施例及１び比較例１〜４で製造したきな粉について、無処理のものを基準に、それ以外のものはサンプルの内容を明示せずに、その香りを７人の被験者によって各きな粉ごとに官能評価した。その結果を表３に示す。
【００２３】
【表１】
【表２】
【表３】
【発明の効果】
以上述べたように、請求項１による発明によって製造された製菓用粉末材料のきな粉は、香りが従来のきな粉と変わらずに良好であり、吸湿、吸油性も低く、さらさらした状態が長時間保持され、加えてきな粉の製造効率が優れたものとなった。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a confectionery powder material to be sprinkled on Japanese and Western confectionery such as dumplings, rice cakes, bread, donut, etc. The present invention relates to a production method for obtaining a low-hygroscopic confectionery powder material capable of preventing the powder material from absorbing moisture and preventing the appearance of a product from deteriorating.
[0002]
[Prior art]
Conventionally, when confectionery powder materials such as high-moisture-absorbing kinako are sprinkled on rice cakes or fried bread products, moisture and oil contained in the products are absorbed by the powder materials, and as a result, However, the problem often arises that the aesthetic appearance of a product manufactured by sprinkling the powder material is impaired. On the other hand, there has been known an invention (Japanese Patent Laid-Open No. 7-75001) in which confectionery toppings are made non-hygroscopic by coating sucrose fatty acid esters on confectionery toppings.
[0003]
[Problems to be solved by the invention]
However, the technique of coating sucrose fatty acid esters on confectionery toppings is based on the following: after the preliminary crushing step and the main crushing step of the cereal raw material are completed, and a finished product as a confectionery powder material is obtained, the finished product is used. Sucrose fatty acid ester is added to a certain confectionery powder material, and the confectionery powder material and the sucrose fatty acid ester are uniformly stirred and mixed. Mixing and stirring have been performed while heating. That is, an additional process for adding a sucrose fatty acid ester again to a finished product which has completed the production process of a normal confectionery powder material has been adopted.
[0004]
For this reason, production efficiency is poor in that extra time is required to obtain the desired confectionery powder material, and further, in the case of a confectionery powder material having a unique fragrant aroma such as kinako, once a finished product of the powder material is obtained. After that, the powder material and the sucrose fatty acid ester are mixed and stirred again, so that the finished product of the powder material is eventually exposed to air more than necessary, reducing the unique good fragrance of Kinako. Or cause deterioration. In particular, mixing and agitating the powder material while heating would have further reduced the good aroma of the kinako and caused decisive damage of deteriorating the quality.
[0005]
Therefore, the present invention can efficiently produce a confectionery powder material having low hygroscopicity and, in a confectionery powder material emitting a unique good scent, can maintain a good scent without impairing the scent. An object of the present invention is to provide a method for producing a hygroscopic confectionery powder material.
[0006]
[Means for Solving the Problems]
In order to achieve the above object of the present invention, the invention according to claim 1 is a method for producing a confectionery powder material for producing a confectionery powder material by pulverizing a grain material, wherein the pulverization is performed with a hammer by 6 to 10 mesh. This is a two-stage pulverization step of a preliminary pulverization step of coarsely pulverizing to a particle diameter of 80 μm and a main pulverization step of fine pulverization to a particle diameter of 80 to 200 mesh with a high-speed rotary pulverizer. And mixing the cereal raw material and the glycerin fatty acid ester with each other to form a uniform mixture, and then perform the main pulverizing step of the mixture. is there.
[0007]
Further, the invention according to claim 2 is the method according to claim 1, wherein the cereal raw material is roasted soybean and the confectionery powder material is kinako.
[0008]
In the invention according to claim 3, the glycerin fatty acid ester is a polyglycerin fatty acid ester in which the constituent polyglycerin has an average degree of polymerization of 10, the constituent fatty acid is stearic acid and the average degree of substitution is 10, and the form is a solid flake. Item 3. A method for producing a powder material for confectionery having low moisture absorption according to Item 1 or 2.
[0009]
According to the method for producing a powder material for confectionery of low hygroscopicity according to the present invention described above, the glycerin fatty acid ester was mixed and stirred with the cereal raw material between the preliminary pulverization step and the main pulverization step. Compared to a manufacturing method in which additives are added to the powder material later, the production efficiency of the low moisture-absorbing confectionery powder material is remarkably excellent, and when this method is applied to kinako, it is unique and good. Without losing the scent, the quality will not be degraded.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The glycerin fatty acid ester used in the present invention is a polyglycerin fatty acid ester in which the constituent polyglycerin has an average degree of polymerization of 10 and the constituent fatty acid has an average degree of substitution of 10 with stearic acid, and is in the form of a solid flake, so that it is solid. Mixing of the confectionery powder material with the raw material is easy.
[0011]
In the present invention, 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, the above-mentioned polyglycerin fatty acid ester is mixed and stirred into the cereal raw material, 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 a mixing and stirring effect that both are uniformly mixed well without being separated can be obtained.
[0012]
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.
[0013]
Regarding the method for producing a powder material for confectionery having low hygroscopicity in the present invention, after mixing and stirring glycerin fatty acid ester of an additive as a sub-material to a cereal material as a main material, a fine powder of 80 to 200 mesh is used with a pulverizer. To As the crusher, a high-speed rotary crusher, an atomizer (impact fine crusher), a stone mill crusher, or the like can be applied.
[0014]
Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples, Test Examples, and the like.
[0015]
Example 1
To 10 kg of coarsely ground roasted soybean having a particle diameter 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 was mixed, and 250 kg / h. Was introduced at a flow rate of 1 to 2 kg / min into a high-speed rotary pulverizer having a rotation speed of 2800 rpm or more, and finely pulverized to a particle diameter of 80 to 200 mesh.
[0016]
Comparative Example 1
To 100 g of the finished flour, 5 g of a polyglycerin fatty acid ester having the same degree of polymerization of 10 as the constituent polyglycerin and an average degree of substitution of stearic acid as the constituent fatty acid of 10 g were mixed with each other in a mortar for 5 to 10 minutes. And gently grinded until no small lumps of glycerin fatty acid ester were found.
[0017]
Comparative Example 2
5 g of a polyglycerol fatty acid ester having an average degree of polymerization of 10 and an average degree of substitution of behenic acid for the constituent fatty acid of 10 g was mixed with 100 g of the finished flour, and the mixture was carefully ground by the method of Comparative Example 1.
[0018]
Comparative Example 3
5 g of a polyglycerol 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 7 was mixed with 100 g of the finished flour, and the mixture was carefully ground by the method of Comparative Example 1.
[0019]
Comparative Example 4
500 g of a polyglycerin fatty acid ester having an average degree of polymerization of 10 and a constituent fatty acid of behenic acid having an average degree of substitution of 7 was mixed with 10 kg of the coarsely ground roasted soybean, and pulverized by the method of Example 1.
[0020]
Test example 1
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 white ball dumpling, and the state of each flour after 5 minutes, 10 minutes, and 1 hour was observed. Table 1 shows the results.
[0021]
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 the state of the flour after 5 minutes, 10 minutes, and 1 hour was observed. Table 2 shows the results.
[0022]
Test example 3
With respect to the kinako produced in Examples and Comparative Examples 1 to 4, on the basis of the untreated one, the other fragrances were clarified by seven subjects by each of the seven subjects without specifying the contents of the sample. Sensory evaluation was performed. Table 3 shows the results.
[0023]
[Table 1]
[Table 2]
[Table 3]
【The invention's effect】
As described above, the kind powder of the confectionery powder material produced by the invention according to claim 1 has the same good aroma as the conventional kin powder, low moisture absorption and oil absorption, and keeps the exposed state for a long time. As a result, the production efficiency of the added powder became excellent.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001057604A JP3540757B2 (en) | 2001-03-02 | 2001-03-02 | Method for producing low hygroscopic confectionery powder material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001057604A JP3540757B2 (en) | 2001-03-02 | 2001-03-02 | Method for producing low hygroscopic confectionery powder material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002253978A JP2002253978A (en) | 2002-09-10 |
| JP3540757B2 true JP3540757B2 (en) | 2004-07-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001057604A Expired - Lifetime JP3540757B2 (en) | 2001-03-02 | 2001-03-02 | Method for producing low hygroscopic confectionery powder material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3540757B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6415216B2 (en) * | 2014-09-26 | 2018-10-31 | 日清オイリオグループ株式会社 | Full fat soy flour and cakes using full fat soy flour |
| CN111771984A (en) * | 2020-07-14 | 2020-10-16 | 吴善艳 | Formula milk powder with beauty treatment effect and preparation method thereof |
-
2001
- 2001-03-02 JP JP2001057604A patent/JP3540757B2/en not_active Expired - Lifetime
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| Publication number | Publication date |
|---|---|
| JP2002253978A (en) | 2002-09-10 |
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