JP3728429B2 - Manufacturing method of confectionery powder material consisting of sesame seeds with low hygroscopicity - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a powder material for confectionery made of sesame having a low hygroscopic property, and more particularly to a method for producing ground sesame or ground sesame used by sprinkling or sprinkling various foods such as Japanese and Western confectionery. The present invention also relates to a method for producing a powder material for confectionery made of sesame seeds, which is difficult to absorb and absorb moisture even when used for foods rich in moisture and oil, and has low hygroscopicity.
[0002]
[Prior art]
Conventionally, most powder materials for confectionery are easy to absorb moisture because they are powder, and when sprinkled on food such as Japanese and Western confectionery, the water and oil contained in the food are absorbed by the powder material. As a result, the problem that the aesthetics of the food produced by sprinkling the powder material is often lost. On the other hand, in confectionery powder materials such as powdered sugar, an invention for coating sucrose fatty acid ester (Japanese Patent Laid-Open No. 7-75501) is known, and the present inventors have previously used glycerin fatty acid ester. An invention (Japanese Patent Application No. 2001-57604) has been proposed in which a powder material for confectionery made of a grain raw material has low hygroscopicity.
[0003]
However, when trying to obtain a confectionery powder material by pulverizing an oil crop / seed and seeds containing a large amount of oil such as sesame, the method of the previous invention (Japanese Patent Application No. 2001-57604) uses a high-speed rotary crusher. In particular, it has been very difficult to produce sesame powder (ground sesame, ground sesame) because of its use. That is, when an oily grain such as sesame is pulverized by a high-speed rotary pulverizer, the pulverized grain easily adheres to a fine mesh portion in the pulverizer and becomes clogged in a short time. On the other hand, in the invention for coating the sucrose fatty acid ester (Japanese Patent Laid-Open No. 7-75501), the actual situation is that no specific effect has been confirmed for grains having a high oil content such as sesame. .
[0004]
[Problems to be solved by the invention]
The present invention is directed to a cereal raw material made of sesame, which is not completed in the conventional invention described above, and a confectionery powder capable of obtaining a powder material for confectionery having low hygroscopicity using this cereal raw material. It is intended to provide a manufacturing method for materials.
[0005]
[Means for Solving the Problems]
To achieve the above object, the present inventor has conducted extensive studies, the preparation of confectionery powder material for producing a confectionery powder material by grinding sesame, polyglycerin fatty confectionery powder material after mixing the ester alone, low moisture absorption of the mixture by mixing heated to a temperature above the melting point of the polyglycerol fatty acid ester, characterized in that so as to coat the polyglycerol fatty acid ester in the confectionery powder material The invention of the manufacturing method of the powder material for confectionery which consists of sesame which secured the property was completed.
[0006]
Further, the invention of claim 2 is the method for producing a powder material for confectionery according to claim 1, wherein the powder material for confectionery is ground sesame or ground sesame .
[0007]
According to the production method of the present invention, polyglycerin fatty acid ester can be reliably coated on confectionery powder material made of sesame, and the low hygroscopicity of the confectionery powder material due to the action of this polyglycerin fatty acid ester. Will be secured.
[0008]
Specifically, a cereal material such as sesame is pulverized in advance to a particle size of about 10 to 40 mesh with a roll crusher to obtain a ground sesame product, and then the product is solid polyglycerin. From sesame seeds that ensure low hygroscopicity by mixing the fatty acid ester alone, heating and stirring at a temperature above the melting point of the polyglycerol fatty acid ester to dissolve the polyglycerol fatty acid ester, and then naturally cooling with stirring. The following confectionery powder material was obtained and the present invention was completed.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The cereal raw material used in the present invention includes cereal raw material seeds made of sesame, for example, sesame (ground sesame, ground sesame), and other nuts such as peanuts and almonds.
[0010]
In the present invention, the average polymerization degree of the polyglycerol constituting the polyglycerol fatty acid ester is preferably 4 to 12, particularly preferably 8 to 10. The constituent fatty acid is preferably a fatty acid having 8 to 22 carbon atoms, particularly preferably a saturated fatty acid having 16 to 22 carbon atoms.
[0011]
The polyglycerol fatty acid ester is preferably used in an amount of 1 to 10 parts by weight, more preferably 2 to 5 parts by weight, based on 100 parts by weight of the grain raw material. Use of polyglycerin fatty acid ester in an excessive amount more than necessary requires caution because the confectionery powder material having a fragrant flavor peculiar to sesame will lower the flavor. On the other hand, if the amount is too small, it is difficult to obtain a low hygroscopic effect.
[0012]
Specifically describing the production method of the present invention, sesame is pulverized to a particle size of about 10 to 40 mesh with a roll pulverizer or the like to obtain a product as ground sesame. Then, using a kneader or the like, the ground sesame once completed as a product and a predetermined amount of polyglycerin fatty acid ester are mixed and stirred, and the mixture is stirred at a temperature of 50 ° C. or higher, preferably 60 ° C. to 80 ° C. for 20 minutes to 30 minutes. Stir with warming. Stirring at a higher temperature than necessary or prolonged stirring at a high temperature significantly deteriorates the quality of the fragrant scent peculiar to ground sesame. The polyglycerin fatty acid ester to be mixed is preferably used after being pulverized so as to have a particle size equal to or smaller than that of the ground sesame to be mixed in order to help uniform mixing with the ground sesame. After warming and mixing, the mixture was naturally cooled with stirring as it was, to obtain a powder material for confectionery made of sesame seeds with the desired low hygroscopicity.
[0013]
The polyglycerin fatty acid used above may be either a solid (flaked) or liquid ester at room temperature, but the liquid one is a lump (lumps) when mixed with ground sesame. It is preferable to use a solid material.
Hereinafter, the present invention will be described in detail with reference to examples.
[0014]
【Example】
Example 1
200 g of sesame seed having a particle size of 10 to 40 mesh, 10 g of polyglycerin fatty acid ester having an average degree of polymerization of 10 and a constituent fatty acid of behenic acid and an average esterification rate of 83%, and having a particle size less than or equal to that of ground sesame After pulverization and addition, the mixture was mixed and stirred in a sealed plastic bag, heated in a thermostat at 80 ° C. for 30 minutes, and then immediately cooled naturally while continuing mixing and stirring.
[0015]
Comparative Example 1
For 100 kg of ground sesame having a particle size of 10 to 40 mesh, add 5 kg of the same polyglycerin fatty acid ester as in Example 1 to a particle size less than or equal to that of ground sesame, and use a kneader equipped with a heating device. The mixture was heated and stirred at 80 ° C. for 30 minutes and immediately cooled naturally while continuing mixing and stirring.
[0016]
Comparative Example 2
In the same manner as in Example 1, the polyglycerin fatty acid ester to be used was replaced with one having an average degree of polymerization of 10 and a constituent fatty acid of behenic acid having an average esterification rate of 58%, and the mixture was stirred.
[0017]
Comparative Example 3
In the same manner as in Example 1, the polyglycerol fatty acid ester to be used was replaced with one having an average degree of polymerization of 10 and the constituent fatty acid being stearic acid with an average esterification rate of 83%, followed by mixing and stirring.
[0018]
Comparative Example 4
In the same manner as in Example 1, the polyglycerol fatty acid ester to be used was replaced with one having an average degree of polymerization of 10 and the constituent fatty acid being stearic acid and having an average esterification rate of 23%, followed by mixing and stirring.
[0019]
Comparative Example 5
In the same manner as in Example 1, the polyglycerin fatty acid ester to be used was replaced with an average polymerization degree of 4 and the constituent fatty acid was stearic acid with an average esterification rate of 83%, followed by mixing and stirring.
[0020]
Comparative Example 6
In the same manner as in Example 1, the polyglycerin fatty acid ester to be used was replaced with an average polymerization degree of 4 and the constituent fatty acid was stearic acid with an average esterification rate of 50%, followed by mixing and stirring.
[0021]
Comparative Example 7
In the same manner as in Example 1, the polyglycerol fatty acid ester to be used was replaced with a monoglycerol fatty acid ester and mixed and stirred.
[0022]
Comparative Example 8
In the same manner as in Example 1, the temperature of the thermostatic bath was changed to 40 ° C. (temperature not higher than the melting point of the polyglycerin fatty acid ester), and the mixture was stirred.
[0023]
Comparative Example 9
In the same manner as in Example 1, the temperature of the thermostatic bath was changed to a temperature around 70 ° C. near the melting point of the polyglycerin fatty acid ester to be used (average polymerization degree 10, constituent fatty acid = behenic acid, average esterification rate 83%). Mixing and stirring were performed.
[0024]
Comparative Example 10
In the same manner as in Comparative Example 3, the temperature of the thermostatic bath was changed to 40 ° C. (temperature equal to or lower than the melting point of the polyglycerol fatty acid ester), and the mixture was stirred.
[0025]
Comparative Example 11
In the same manner as in Comparative Example 3, the temperature of the thermostatic bath was changed to 58 ° C. near the melting point of the polyglycerol fatty acid ester to be used (average polymerization degree 10, constituent fatty acid = stearic acid, average esterification rate 83%). Mixing and stirring were performed.
[0026]
Test example 1
Float untreated ground sesame and ground sesame prepared in Example 1 and Comparative Examples 1 to 11 in room temperature water filled in a cup. After 5 minutes, 10 minutes, and 1 hour, observe the state of ground sesame. did. The results are shown in Table 1.
[0027]
Test example 2
Float untreated ground sesame and ground sesame prepared in Example 1 and Comparative Examples 1 to 11 in 60 ° C hot water filled in a cup, and compare the state of ground sesame after 5 minutes, 10 minutes and 1 hour Observed. The results are shown in Table 2.
[0028]
Test example 3
The untreated ground sesame seeds and the ground sesame seeds produced in Example 1 and Comparative Examples 1 to 11 were sprinkled on a chilled scallop, and the state of ground sesame seeds was comparatively observed. The results are shown in Table 3.
[0029]
[Table 1]
[0030]
[Table 2]
[0031]
[Table 3]
[0032]
【The invention's effect】
As described above, according to the present invention, even in a confectionery powder material made of sesame such as ground sesame, it is possible to produce a confectionery powder material that has low hygroscopicity and can be kept in a dry state for a long time. The product using the material has the effect of further enhancing the product value without deteriorating the aesthetic appearance.

Claims (2)

In the process for producing confectionery powder material by pulverizing sesame seeds, after the polyglycerin fatty acid ester is mixed alone with the confectionery powder material, the mixture is heated to a temperature above the melting point of the polyglycerin fatty acid ester. A method for producing a confectionery powder material comprising sesame having a low hygroscopic property, characterized in that the polyglycerin fatty acid ester is coated on the confectionery powder material by heating and mixing . The method for producing a powder material for confectionery according to claim 1, wherein the powder material for confectionery is ground sesame or ground sesame.