JPH0437694B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powder composition and a method for producing the same, and more specifically to a powder composition that prevents the hygroscopicity of powdered sugar applied to the surface of bread, Western confectionery, donuts, etc. The present invention relates to a method for obtaining a powder composition by pulverizing the product into a powder of 20 meshes or more using liquid nitrogen, dry ice, etc. Conventionally, powdered sugar, granulated sugar, glucose, donut sugar, etc. are sprinkled on the surface of bread, Western confectionery, donuts, etc. to improve the flavor and appearance, but since these sugars are hygroscopic, , over time, it loses its shape, becomes transparent syrup-like, and loses its commercial value. At the earliest, there are no products that retain their shape for half a day after being manufactured, and for at most two days. Therefore, these powdered sugars are only used when made and sold in stores. However, although there is a strong demand for the use of powdered sugar as it gives the product an elegant image, its use is discouraged due to the rapid decline in product value due to moisture absorption. One way to solve the above problems is to mix powdered oil with powdered sugar.
Because powdered sugar and powdered oil and fat are present separately, the moisture absorption of the powdered sugar part has not been improved, and although it takes longer to absorb moisture, it is not sufficient and if you try to get the full effect. However, the amount of powdered oil and fat added must be increased, resulting in poor flavor and high cost. In addition, powdered sugar can be used as starch, dextrose,
There is also a method of coating with CMC, etc., but this method also takes longer to absorb moisture, but since the starch-based coating agent itself has the property of easily absorbing moisture, it is difficult to maintain sufficient moisture absorption resistance. do not have. In response to these problems, the inventors of the present invention have conducted intensive studies and found that a powder of 20 meshes or more is obtained by adding edible fats and oils with a melting point of 40°C or higher to powdered sugar, mixing well, and pulverizing the mixture while cooling. It has been discovered that the composition does not easily absorb moisture, and when used in breads, donuts, etc., it retains the shape of the product for an extremely long time without absorbing moisture, and is extremely effective. In addition, a gum substance is added to the above powder mixture, and a part of the powdered sugar in the above powder mixture is mixed with at least one type selected from the group consisting of starches, proteins, organic acid salts, and calcium carbonate. It has been found that a powder composition obtained by pulverizing the substituted material is effective. In addition, 50% or more of the above powdered sugar is replaced with at least one type selected from the group consisting of starches and crystalline cellulose, and if necessary, a sweetener to reinforce the sweetness is added, and this is treated with the above edible oil and fat. Those obtained by can also be used. That is, to explain the present invention in more detail, the first is a powder mixture formed by adding 5 to 60% by weight of edible oil and fat with a melting point of 40°C or higher and 0.5 to 10% by weight of gum substance to powdered sugar. This is a powder composition consisting of powder of 20 mesh or more obtained by pulverizing. The second is to add 1 to 50% by weight of the powdered sugar in the powder mixture described in the first above to starches, proteins,
This is a powder composition consisting of 20 meshes or more of powder obtained by using a powder mixture obtained by replacing the powder with at least one selected from the group consisting of organic acid salts and calcium carbonate. Thirdly, at least 50% by weight of the powdered sugar in the powder mixture described in the first aspect is replaced with at least one kind selected from the group consisting of starches and crystalline cellulose, and if necessary, a sweetener is added. It is a powder composition consisting of 20 meshes or more of powder obtained by using the powder mixture obtained in addition. Fourth, in producing the above powder composition,
Put the other ingredients from each of the powder mixtures described in 1 to 4 above into a mixer, mix well, and keep the temperature above the melting point of the fat to be added later. After adding the entire amount of edible oil and fat, mixing and homogenizing, it was cooled to below room temperature, and then cooled using liquid nitrogen, liquid air, liquefied carbon dioxide, or dry ice for 20 minutes.
This is a method for producing a powder composition by pulverizing it into particles larger than a mesh. The powder composition obtained here is a powder of 20 meshes or more, preferably 60 meshes or more, giving good results. Melting point used here
Use purified oils and fats as edible fats and oils at 40°C or higher, or those purified after hardening, either singly or in combination. Examples of the fats and oils used here include beef tallow, lard, safflower oil, soybean oil, rice bran oil, rapeseed oil, cottonseed oil, and hydrogenated oils and fish oils. Can be used in combination. Furthermore, those obtained by fractionating or transesterifying the above-mentioned fats and oils or hydrogenated oils may also be used. Furthermore, fats and oils containing wax components may also be used in the present invention. As an example, rice bran hydrogenated oil containing rice wax or rice wax added to the above-mentioned fats and oils, hydrogenated oils, fractionated fats and oils, and transesterified oils can be used. When using fats and oils with a separation point of 40°C or higher, if the melting point is low, they will melt and the powder particles will stick together, forming large particles, reducing the value of the product. Therefore, those with a melting point of 40° C. or higher are used, and preferably those with a melting point of 50° C. or higher do not melt at normal temperatures and can maintain a good product condition. Furthermore, if the amount of edible fat added is less than 5 parts per 100 parts of powdered sugar, it will have little effect in preventing hygroscopicity, and if it exceeds 60 parts, the flavor and texture will deteriorate significantly. Preferably, adding 10 to 40 parts is good in terms of hygroscopicity and flavor. The gums used in the present invention include xanthus gum,
Examples include guar gum, tamalin gum, etc., and as for the nature of these gums, it is desirable that they are soluble at room temperature. The amount of gum added is 0.5 to 10 parts per 100 parts of powdered sugar. If the amount added is less than 0.5 part, it will be the same as if it were not added, and as the amount increases to 0.5 part or more, the water retention will increase and the hygroscopicity will be improved. However, if the amount is more than 10 parts, the water absorption will exceed the water retention property. Due to the stickiness, the powder adheres to each other and becomes large particles, making it impossible to use it as a product. Starches include sweet potato starch, corn starch, potato starch, wheat starch, phosphorylated starch, pregelatinized starch, and the like. As the amount of starch used increases, the sweetness decreases, so it is necessary to reinforce the sweetness using a sweetener. Examples of proteins include wheat protein, soybean protein, milk protein, and gelatin. The amount of protein used is
Replacement is limited to 50 parts out of 100 parts of powdered sugar. If more than 50 parts are replaced, not only will the sweetness be lower, but the hygroscopic effect will also be lower. Examples of organic acid salts or inorganic salts include calcium carbonate, calcium citrate, calcium lactate, calcium pantothenate, etc. Salts with low hygroscopicity are desirable. The amount of these salts used is out of 100 parts of powdered sugar.
Can be used in place of up to 50 copies. If more than 50 parts are used, the sweetness will be lower and the texture will also be worse. In addition, at least one type selected from the above starches and crystalline cellulose is used to replace 50 parts or more of 100 parts of powdered sugar, but in this case, the sweetness is low, so it is necessary to reinforce the sweetness. There is. Examples of sweeteners that enhance sweetness include stevia extract, fructose, amino acid sweeteners, and thaumatin. Next, to describe the method for producing the powder composition of the present application, first, powdered sugar alone or a powder mixture in which powdered sugar is partially or completely replaced is mixed in a kneader mixer, pony mixer, vertical screw mixer, You-Nee-Tan, or flat mixer. , mix in a mixing machine such as an bean paste machine or a pressure mixer, and mix for 40~
Heat to 60°C and hold at that temperature. To this is added an oil heated to a temperature higher than the melting temperature, preferably 80°C or higher, and stirred at a temperature higher than the melting point of the oil until uniformly mixed into the powder. After confirming that the oil and fat have permeated uniformly, it is cooled to room temperature or below, preferably 5°C or below. At this time, cooling can be performed using air cooling, indirect cooling using cold water, or using liquefied gas, dry ice, or the like. Next, the cooled powder is placed in a free crusher, and liquefied carbon dioxide, liquid nitrogen, or dry ice is directly added to it.
Alternatively, it is made into a fine powder while introducing vaporized carbon dioxide or nitrogen gas as a coolant. If the above-mentioned coolant is not used, oils and fats will dissolve due to frictional heat during pulverization, clogging the machine and making powdering difficult. The present invention will be explained below with reference to Examples. Example 1 Add 4 parts of xanthan gum to 100 parts of powdered sugar, put this in a kneader mixer, and mix it until 60~
Heat to 63°C. Add 30 parts of heated and dissolved extremely hardened rapeseed oil (melting point 60°C) to this at 80-82°C, and continue stirring for 30 minutes. While stirring, send cold air to 10℃.
Cool until cool. After cooling, the mixture was crushed using a free crusher at 0 to 5°C while adding dry ice to obtain a powder composition (1) of 60 meshes or more. Example 2 75 parts of glucose, 25 parts of sweet potato starch, and 5 parts of tamarind gum are mixed and heated to 65° C. and maintained at that temperature while thoroughly mixing with a flash mixer. Hardened beef tallow (melting point
Add 20 parts (55℃) and stir for 20 minutes until uniform. Next, add liquid nitrogen and cool to 5°C. After cooling, it was subjected to a free crusher while adding liquid nitrogen to obtain a powder composition (2) of 80 mesh or more. Example 3 Add 15 parts of wheat protein and 2 parts of xanthan gum to 85 parts of powdered sugar, mix using a kneader mixer, raise the temperature and keep at 55°C. A mixture of 15 parts of hardened palm oil (melting point 50°C), 4 parts of refined soybean oil, and 5 parts of rice wax, which have been melt-mixed in advance, is added to this and stirred for 20 minutes until uniform. Next, vaporized gas of dry ice was sent to cool the mixture to 0° C., and the mixture was then crushed in a free crusher in the presence of crushed dry ice to obtain a powder composition (3) of 100 meshes or more. Example 4 81 parts of powdered sugar, 19 parts of rice starch, and 6 parts of tamarind gum are mixed in a flash mixer and heated to 50°C. Add 10 parts of hardened palm oil (melting point 40°C) preheated to 55°C to this and stir for 30 minutes. Next, cool it to 5℃ while introducing liquid titanium,
Next, the powder composition (4) was pulverized using a free pulverizer while adding liquid titanium to obtain a powder composition (4) of 90 mesh or more. Example 5 57.3 parts of rice starch and 42 parts of pulp powder,
Mix 7 parts of tamarind gum and 0.7 parts of stevioside in a kneader mixer and heat to 70℃. Add to this extremely hardened beef tallow (melting point 60
℃) and stir for 30 minutes. It was pulverized using a free crusher under the blowing of vaporized dry ice gas to obtain a powder composition (5) of 100 meshes or more. Example 6 Add 22.9 parts of rice starch, 0.8 parts of guar gum, and 0.1 part of aspartyme to 77.1 parts of powdered sugar, mix with a kneader mixer, and heat to 60-65°C. Hardened rapeseed oil (melting point
After adding 35 parts (60℃) and stirring for 35 to 40 minutes, it was cooled to 5℃ under a stream of liquid nitrogen gas, and then crushed using the same gas at 0℃ using a free crusher to obtain a powder composition of 50 mesh or more. I got item (6). Control Example 1 A product containing only powdered sugar was used as a control product (1). Control Example 2 A powder composition of 60 or more meshes obtained in the same manner as in Example 1 except that xanthan gum was not added was used as a control product (2). Test example (1) Weight of flour used for sweet roll dough
Powder compositions (1) to (6) obtained in Examples 1 to 6 and control product (1), when the bread was baked with 30% apple reserve at a temperature of 35 to 40 ° C. Sprinkle each with (2). (2) After frying the donuts (general ring type) and allowing the temperature during frying to drop one step (after the rough heat has been removed), powder compositions (1) to (6) of Examples 1 to 6 and the control were prepared. Sprinkle with ingredients (1) and (2) respectively. (3) The bread and donuts from (1) and (2) were each placed in a plastic bag, sealed, and placed under conditions of 35° C. and 80% RH, and the surface condition was observed. (4) Daily change The results of observation for up to 7 days are shown in Table 1. 【table】

Claims (1)

[Scope of Claims] 1. 20 meshes obtained by pulverizing a powder mixture obtained by adding 5 to 60% by weight of edible fats and oils with a melting point of 40°C or higher and 0.5 to 10% by weight of gummy substances to powdered sugar. A powder composition comprising the above powder. 2. 1 to 50% by weight of the powdered sugar in the powder mixture described in claim 1 is replaced with at least one selected from the group consisting of starches, proteins, organic acid salts, and calcium carbonate. The powder composition according to claim 1, which uses a powder mixture comprising: 3 At least 50% by weight of the powdered sugar in the powder mixture described in claim 1 is replaced with at least one type selected from the group consisting of starches and crystalline cellulose, and if necessary, a sweetener is added. The powder composition according to claim 1, which uses a powder mixture obtained by adding. 4. Powdered sugar and 0.5 to 10% by weight of the powdered sugar are put into a blender, mixed well, and kept at a temperature of 40°C or higher.
Add and mix edible fats and oils at a temperature of ℃ or above, homogenize, cool to below room temperature, and then crush this while cooling using liquid nitrogen, liquid air, liquefied carbon dioxide, or dry ice to form 20 meshes or more. A method for producing a powder composition, characterized by obtaining a powder of. 5. In the method for producing a powder mixture according to claim 4, 1 to 50% by weight of the powdered sugar is at least one type selected from the group consisting of starches, proteins, organic acid salts, and calcium carbonate. The method for producing a powder composition according to claim 4, characterized in that the powder composition is replaced with. 6. In the method for producing a powder mixture according to claim 4, at least the powdered sugar is
The powder composition according to claim 4, characterized in that 50% by weight of the powder composition is replaced with at least one selected from the group consisting of starches and crystalline cellulose, and if necessary, a sweetener is added thereto. Production method.