JPH05320180A - Stabilization of physical property of lecithin - Google Patents

Abstract

PURPOSE:To stabilize the physical properties of lecithin useful as food additives by adding calcined calcium to lecithin at the final production process where its moisture content is extremely low among the production processes of lecithin. CONSTITUTION:Hulled and boiled soybeans are squeezed to effect the extraction of their lipids. Then, in the production processes of lecithin where the lipid is purified and dried, calcined calcium is admixed so that the lipid is covered with the calcium powder immediately after the drying process. Thus, the crystals of lecithin is surrounded with the calcined calcium to effect the objective stabilization.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for handling lecithin (phosphasdilycholine) and a physical stabilizing method for facilitating ingestion as a food additive.

[0002]

2. Description of the Related Art Lecithin is an essential substance for the human body,
It is said to have the effect of supporting growth. So conventionally,
There are lecithin alone extracted from soybean etc., or lecithin and health medicine packed together in a tablet capsule to make it easy to drink, but the image of the medicine is strong, and people who dislike medicine tend to be shy of it. . When lecithin is used as a food additive, it can be ingested naturally without being aware of it, but it has not been provided in such a form.

[0003]

Lecithin has a peculiar odor, which is one of the causes that prevent its use as a food additive. However, there are other problems with its physical properties. That is, if the dried lecithin is left in the air, it absorbs moisture and becomes sticky, resulting in extremely poor fluidity. Therefore, it is presumed that it could not be used as a food additive, and it is necessary to physically stabilize it in order to use it as a food additive.

[0004]

Means for Solving the Problems The present invention makes lecithin available as a food additive, which is used as a physical additive for lecithin mixed with calcined calcium in the final step of production of lecithin containing very little water. It is a stabilizing method.

[0005]

The calcined calcium has a poor hygroscopic effect. By mixing the calcined calcium with lecithin, the particles of lecithin are covered with calcined calcium, and contact between lecithin and the atmosphere is hindered. As a result, physical stabilization is achieved and the hygroscopic action of lecithin is reduced, and the free-flowing and fluid state is maintained. Moreover, since important components such as lecithin and calcium are integrated, it is suitable as a food additive and is well suited for maintaining health.

[0006]

EXAMPLES The method for physically stabilizing lecithin according to the present invention will be described. By removing the skin and steaming soybean, the lipid content is extracted by pressing, and the lipid content is purified and dried to obtain a free-flowing lecithin crystal. Immediately after the completion of this drying step, the powder of calcined calcium is sprinkled to mix,
The product.

The mixture of lecithin and calcined calcium thus obtained has crystal particles of lecithin covered with calcined calcium, has low hygroscopicity without impairing the chemical properties of both, and has a characteristic odor of lecithin. It was reborn as a new pressed substance, and when it was left indoors and compared with lecithin alone for physical properties, lecithin alone was transformed into an oil and fat in just a few hours, but the one mixed with calcined calcium, It was confirmed that the silky condition persisted for several months, and the rate of deterioration was extremely slow.

Since the fluidity is maintained even if it is left in the atmosphere for a long period of time, handling such as subdivision, weighing and stirring becomes easy, and if it is evenly dispersed in the food, the odor will be diminished. Therefore, it can be expected to be used as a food additive.

When it is used as a food additive, for example, it is added to confectionery such as chocolate or candy to be used for supplementing calcium, which tends to be insufficient for children, or it is mixed with sprinkles or seasonings and the intake is preferred. The applications are endless, such as the ability to adjust the amount according to the needs, or the incorporation into prepared foods, processed foods, etc. to increase the nutritional value.

[0010] The above description exemplifies a very general production process of lecithin and only briefly describes the process of mixing calcined calcium in the final step thereof, so that it is difficult to accurately grasp the timing of mixing calcined calcium. However, the manufacturing process of lecithin is not as simple as it can be said in a single word, and depending on the raw material, and because each company adopts different methods, it is not limited to immediately after the drying process, and the water content in the manufacturing process is extremely limited. It is understood that it includes a small number of final steps and the middle of the drying step.

The form of lecithin physically stabilized by the present invention is a powder at first glance, and it is desirable to seal it in a container to preserve it no matter how low hygroscopicity is. In addition, although the present embodiment is intended to be used as a food additive, it is needless to say that it can be widely used in addition to food additives because of its stabilized physical properties.

[0012]

EFFECTS OF THE INVENTION According to the present invention, the stabilization of the physical properties of lecithin facilitates the handling of lecithin, and, for example, by using it as a food additive, even people who dislike taking medicine can feel comfortable with their daily eating habits. Can be taken orally with calcium.

Claims (1)

[Claims] 1. A method for physically stabilizing lecithin, which comprises mixing calcined calcium in the final step of producing lecithin having a very low water content.