JPH0819732A - Composition of powder emulsifying agent - Google Patents
Composition of powder emulsifying agentInfo
- Publication number
- JPH0819732A JPH0819732A JP6186874A JP18687494A JPH0819732A JP H0819732 A JPH0819732 A JP H0819732A JP 6186874 A JP6186874 A JP 6186874A JP 18687494 A JP18687494 A JP 18687494A JP H0819732 A JPH0819732 A JP H0819732A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- emulsifying agent
- powder
- emulsifier
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、粉末乳化剤組成物に関
する。更に詳しくは、パンミックス、ケーキミックス、
ドーナッツミックス、バッターミックスなどのプリペア
ードミックスに添加が容易な粉末乳化剤組成物に関す
る。FIELD OF THE INVENTION The present invention relates to a powder emulsifier composition. More specifically, bread mix, cake mix,
The present invention relates to a powder emulsifier composition that can be easily added to prepared mixes such as donut mix and batter mix.
【０００２】[0002]
【従来の技術】近年、人件費の高騰に伴う業務の合理化
の一貫として、外食などの業務用分野において、原料を
予め混合しておく、いわゆるプリペアードミックスの使
用が、益々増大している。2. Description of the Related Art In recent years, the use of so-called prepared mix, in which raw materials are premixed, has been increasingly used in the field of commercial use such as eating out, as part of the rationalization of business accompanying the rise in personnel costs.
【０００３】これらのプリペアードミックス、例えばパ
ンミックス、ケーキミックス、ドーナッツミックス、バ
ッターミックスでは、製品の製造時及び品質の向上の点
で、各種食品乳化剤が必須成分となっている。通常、こ
れら食品乳化剤は、油脂に溶かしてミックス成分に練込
んだり、スプレーして加えているが、油脂を含まないミ
ックスが次第に増加し、この場合、乳化剤の添加方法が
問題となっている。In these prepared mixes such as bread mix, cake mix, donut mix, and batter mix, various food emulsifiers are essential components in the production of products and improvement of quality. Usually, these food emulsifiers are dissolved in fats and oils and kneaded into a mix component, or sprayed and added, but a mix containing no fats and oils gradually increases, and in this case, a method of adding the emulsifiers becomes a problem.
【０００４】特に、融点ないし軟化点が４０℃以下のグ
リセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソル
ビタン脂肪酸エステル、ポリグリセリン脂肪酸エステ
ル、ポリオキシエチレン（２０）ソルビタン脂肪酸エス
テルは、液体ないし軟質固体であり、プリペアードミッ
クスへの添加量も０．３〜０．５％と少ないので、均一
に添加せるのが極めて難しい。Particularly, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and polyoxyethylene (20) sorbitan fatty acid ester having a melting point or softening point of 40 ° C. or lower are liquid or soft solids, Since the amount added to the prepared mix is as small as 0.3 to 0.5%, it is extremely difficult to add it uniformly.
【０００５】[0005]
【発明が解決しようとする課題】そこで、本発明では、
これら融点ないし軟化点が４０℃以下の乳化剤を少量、
プリペアードミックスなどの粉末製品に均一に混合させ
る方法として、これら乳化剤をあらかじめ粉末化するこ
とにより解決することを図った。Therefore, according to the present invention,
A small amount of these emulsifiers whose melting point or softening point is 40 ° C or less,
As a method for uniformly mixing with powdered products such as prepared mix, it was attempted to solve the problem by pulverizing these emulsifiers in advance.
【０００６】[0006]
【課題を解決するための手段】そのため、本発明者は、
融点ないし軟化点が４０℃以下の乳化剤を粉末にする基
材を鋭意検索した結果、粉末セルロースを加えることに
よって、これら乳化剤が流動性のある粉末となり、３０
℃、６０％湿度の条件下で１ケ月保存後も固結すること
がないことを見出し、本発明を完成するに到った。Therefore, the present inventor has
As a result of diligent search for a base material for converting the emulsifier having a melting point or softening point of 40 ° C. or less into powder, the addition of powdered cellulose causes the emulsifier to become a fluid powder.
They have found that they do not solidify even after storage for 1 month under conditions of ° C and 60% humidity, and have completed the present invention.
【０００７】粉末化工程は、融点ないし軟化点が４０℃
以下のグリセリン脂肪酸エステル、ショ糖脂肪酸エステ
ル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸
エステル、ポリオキシエチレン（２０）ソルビタン脂肪
酸エステルを５０〜６０℃に加温して粘度の低い液状に
するか、エタノールを加えて加温溶解し粘度の低い液状
にするか、水溶性の場合は水に溶解して粘度の低い液状
にし、乳化剤１００重量部当たり、粉末セルロース５０
〜１．０００重量部を加え、混合して均一にするが、粉
末セルロースを攪拌しつつ乳化剤溶液を滴下ないしスプ
レーして、粉末セルロースに均一に吸着させる。エタノ
ールや水を使用した場合は、これら溶剤を除去して粉末
化する。In the powdering process, the melting point or softening point is 40 ° C.
The following glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, and polyoxyethylene (20) sorbitan fatty acid ester are heated to 50 to 60 ° C to form a liquid with low viscosity, or ethanol is added. It is dissolved by heating to form a liquid with low viscosity, or when it is water-soluble, it is dissolved in water to form a liquid with low viscosity, and 50 parts by weight of powdered cellulose is added per 100 parts by weight of an emulsifier.
˜1.000 parts by weight is added and mixed to make it uniform. While the powdery cellulose is being stirred, the emulsifier solution is dropped or sprayed to be uniformly adsorbed on the powdery cellulose. When ethanol or water is used, these solvents are removed and powdered.
【０００８】この際、粉末セルロースの量が乳化剤の
０．５倍量以下では流動性のある粉末化が困難であり、
１０倍量以上では粉末中の乳化剤の割合が少なく、利用
する上で多量に使用しなければならない。At this time, if the amount of the powdered cellulose is less than 0.5 times the amount of the emulsifier, it is difficult to form a fluid powder.
If the amount is 10 times or more, the proportion of the emulsifier in the powder is small, and a large amount must be used for utilization.
【０００９】ここで使用する粉末セルロースは、精製パ
ルプを酸で加水分解し、水洗後脱水乾燥し、粉砕、篩別
したもので、粒度が１００メッシュ〜４００メッシュ、
カサ比重は０．２０〜０．４０ｇ／ｃｃが好ましい。市
販品としては、ＫＣフロック（商品名、日本製紙（株）
製）が上げられる。The powdered cellulose used here is obtained by hydrolyzing refined pulp with acid, washing with water, dehydrating and drying, pulverizing and sieving, and has a particle size of 100 to 400 mesh,
The bulk specific gravity is preferably 0.20 to 0.40 g / cc. As a commercially available product, KC Flock (trade name, Nippon Paper Industries Co., Ltd.)
Made) is raised.
【００１０】[0010]
【作 用】本発明による粉末乳化剤は、サラサラして流
動性カ良く、保存によっても固結することがなく、他の
粉状素材と混合し易い。又、パンミックス、ケーキミッ
クス、ドーナッツミックスなどのプリペアードミックス
に添加して、乳化剤としての改良効果を発揮することが
出来る。以下に本発明による実施例及び比較例を示す
が、本発明はこの実施例に限定されるものではない。[Operation] The powder emulsifier according to the present invention is smooth and has good fluidity, does not solidify upon storage, and is easily mixed with other powdery materials. Further, it can be added to a prepared mix such as bread mix, cake mix, donut mix and the like to exert an improving effect as an emulsifier. Examples and comparative examples according to the present invention will be shown below, but the present invention is not limited to these examples.
【００１１】[0011]
実施例１〜３及び比較例１〜２ 表１の配合でグリセリン脂肪酸エステル、ショ糖脂肪酸
エステル、ソルビタン脂肪酸エステルに９５％エタノー
ルを加えて加温し液状とする。粉末セルロースをケーキ
ミキサー（キッチンエイド９Ｋ５ＳＳ）に入れ、ビータ
ーを使用して速度２で攪拌しつつ、液状乳化剤を徐々に
添加し、添加終了後、ビーターのかき落とし、さらに１
０分間攪拌して、やや湿った粉末を得た。これを８０℃
で２時間乾燥して、エタノールを除去しサラサラした粉
末を得た。比較例１〜２として、乳糖、β−サイクロデ
キストリンを粉末化基材として、実施例と同様の粉末化
を行った。さらに、これらの粉末乳化剤をポリエチレン
製の袋にいれ、３０℃、６０％湿度の装置に入れ１ケ月
保存し、粉末の状態を調べた。Examples 1 to 3 and Comparative Examples 1 to 2 95% ethanol is added to glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester in the formulations shown in Table 1 and heated to form a liquid. Put the powdered cellulose in a cake mixer (Kitchen Aid 9K5SS), stir at a speed of 2 using a beater, gradually add the liquid emulsifier, and after the addition is complete, scrape off the beater, and further 1
Stirred for 0 minutes to give a slightly moist powder. 80 ° C
After drying for 2 hours, ethanol was removed to obtain a dry powder. In Comparative Examples 1 and 2, lactose and β-cyclodextrin were used as a powdering base material, and the same powderization as in the examples was performed. Furthermore, these powder emulsifiers were put into a polyethylene bag, put in an apparatus at 30 ° C. and 60% humidity and stored for 1 month, and the state of the powder was examined.
【００１２】[0012]
【表１】 [Table 1]
【００１３】この結果、本発明による実施例１〜３で
は、いずれの乳化剤も粉末の流動性が良く、３０℃、６
０％湿度で１ケ月保存後も、サラサラした状態を保っ
た。一方、比較例１はペーストとなり、比較例２は湿っ
た状態の粉末が得られたが、実施例と同様の条件で１ケ
月の保存により固結してしまった。As a result, in Examples 1 to 3 according to the present invention, all the emulsifiers have good powder flowability, and the emulsifier has a temperature of 30 ° C.
It remained dry after being stored for 1 month at 0% humidity. On the other hand, Comparative Example 1 was a paste, and Comparative Example 2 was a powder in a wet state, but it solidified after storage for 1 month under the same conditions as in Example.
【００１４】実施例４〜６ 表２の配合により、ソルビタン脂肪酸エステル、ポリグ
リセリン脂肪酸エステル、ポリオキシエチレン（２０）
ソルビタン脂肪酸エステルに５０℃に加温して液状と
し、粉末セルロースをケーキミキサー（キッチンエイド
９Ｋ５ＳＳ）に入れ、ビーターを使用して速度２で攪拌
しつつ、液状乳化剤を徐々に添加し、添加終了後、ビー
ターのかき落とし、さらに１０分間攪拌して粉末乳化剤
を得た。これらをポリエチレン製袋に入れ３０℃、６０
％湿度の装置に入れ１ケ月保存して、粉末物性を調べ
た。比較例３〜４として、本発明以外の割合の粉末セル
ロースで粉末化を試みた。Examples 4 to 6 According to the formulations shown in Table 2, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene (20)
After heating the sorbitan fatty acid ester to 50 ° C. to make it liquid, put the powdered cellulose in a cake mixer (Kitchen Aid 9K5SS) and gradually add the liquid emulsifier while stirring at a speed of 2 using a beater. The beater was scraped off, and the mixture was stirred for 10 minutes to obtain a powder emulsifier. Put these in a polyethylene bag, 30 ℃, 60
The powder was placed in an apparatus with a% humidity and stored for 1 month, and the physical properties of the powder were examined. As Comparative Examples 3 to 4, pulverization was attempted with a proportion of powdered cellulose other than that of the present invention.
【００１５】[0015]
【表２】 [Table 2]
【００１６】表２の結果から、本発明による実施例４〜
６では、流動性の良い粉末乳化剤が得られ、３０℃、６
０％湿度で１ケ月保存後も、粉末が流動性を保った。一
方比較例３〜４では、湿った粉末となり，３０℃、６０
％湿度で１ケ月保存後には固結した。From the results of Table 2, Examples 4 to 5 according to the present invention
In No. 6, a powdery emulsifier with good fluidity was obtained,
The powder remained fluid even after storage for 1 month at 0% humidity. On the other hand, in Comparative Examples 3 to 4, a moist powder was obtained,
It solidified after 1 month storage at% humidity.
【００１７】実施例４〜６を用いた応用例１〜３ 表３の配合により、本発明による実施例４〜６を配合し
たスポンジケーキミックス２１０ｇに、卵１００ｇ、水
１５ｍｌを加え、ケーキミキサー（キッチンエイド９Ｋ
５ＳＳ）にて、ホイッパーを用い、攪拌速度４にて５分
起泡させる。次いで、生地を直径１５ｃｍの丸型に入
れ、オーブンにて１６０℃、３０分で焼成する。Application Examples 1 to 3 Using Examples 4 to 6 To 210 g of the sponge cake mix containing Examples 4 to 6 according to the present invention, 100 g of eggs and 15 ml of water were added according to the composition of Table 3, and a cake mixer ( Kitchen aid 9K
5SS), using a whipper to stir at a stirring speed of 4 for 5 minutes. Then, the dough is put into a round mold having a diameter of 15 cm and baked in an oven at 160 ° C. for 30 minutes.
【００１８】[0018]
【表３】 [Table 3]
【００１９】その結果、本発明による実施例４〜６を配
合したスポンジケーキは、生地の起泡性が良く、焼成後
のケーキの体積、内層、食感も良好であった。As a result, the sponge cakes in which Examples 4 to 6 according to the present invention were blended had good foaming properties of the dough, and had good cake volume, inner layer and texture after baking.
【００２０】[0020]
【発明の効果】本発明による粉末乳化剤組成物には次の
様な効果が見られる。 １．流動性のある粉末乳化剤がが得られ、保存によって
も固結しにくい。 ２．粉末乳化剤を添加したプリペアードミックスの改良
に寄与する。The powder emulsifier composition according to the present invention has the following effects. 1. A powdery powdery emulsifier is obtained, which does not easily solidify even after storage. 2. It contributes to the improvement of prepared mixes containing powdered emulsifiers.
Claims (1)
ン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン
脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリ
オキシエチレン（２０）ソルビタン脂肪酸エステルの中
から選ばれた１種以上の１００重量部当たり、粉末セル
ロースを５０〜１．０００重量部含有することを特徴と
する粉末乳化剤組成物1. One or more selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and polyoxyethylene (20) sorbitan fatty acid ester having a melting point or softening point of 40 ° C. or lower. Powder emulsifier composition, characterized by containing 50 to 1.000 parts by weight of powdered cellulose per 100 parts by weight of
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6186874A JPH0819732A (en) | 1994-07-06 | 1994-07-06 | Composition of powder emulsifying agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6186874A JPH0819732A (en) | 1994-07-06 | 1994-07-06 | Composition of powder emulsifying agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0819732A true JPH0819732A (en) | 1996-01-23 |
Family
ID=16196195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6186874A Pending JPH0819732A (en) | 1994-07-06 | 1994-07-06 | Composition of powder emulsifying agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0819732A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004298848A (en) * | 2003-04-01 | 2004-10-28 | Mitsubishi Chemicals Corp | Powdered emulsion stabilizer composition and producing method therefor |
| CN113424926A (en) * | 2021-06-17 | 2021-09-24 | 江苏邦臣生物科技股份有限公司 | Compound emulsifier fine powder and preparation method thereof |
-
1994
- 1994-07-06 JP JP6186874A patent/JPH0819732A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004298848A (en) * | 2003-04-01 | 2004-10-28 | Mitsubishi Chemicals Corp | Powdered emulsion stabilizer composition and producing method therefor |
| CN113424926A (en) * | 2021-06-17 | 2021-09-24 | 江苏邦臣生物科技股份有限公司 | Compound emulsifier fine powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3135612A (en) | Process for agglomerating culinary mixes | |
| JP7198533B1 (en) | Molded food, food material binder, konjac powder for food material binder, and method for producing konjac powder for food material binder | |
| US2978329A (en) | Process of preparing yeast-leavened baked goods | |
| US2334401A (en) | Food product and method of making | |
| JP3741525B2 (en) | Wheat bran, baked food containing wheat bran, and method for producing baked food | |
| JPH0819732A (en) | Composition of powder emulsifying agent | |
| US2555902A (en) | Preparation of baking mixes | |
| US4159952A (en) | Powdered hydrated emulsifiers and their method of preparation | |
| KR20130012102A (en) | Preparation method of homogeneously mixed spice mixture | |
| JP2009189339A (en) | Powdery egg, and shape retention-improving material and various kind of processed food each containing the powdery egg | |
| JP2006055135A (en) | Powdery emulsifying agent composition | |
| US3899601A (en) | Dry mix for glazed cake | |
| JPH04356152A (en) | Wheat flour composition for confectionery, dough for confectionary and confectionery | |
| JP2013042723A (en) | Cake mix, and method for producing the same | |
| US1931892A (en) | Process of making alpha dehydrated flour mixture | |
| US3932679A (en) | Process for the preparation of protein-free wafers | |
| JP4879200B2 (en) | Texture improving material for cookies and cookies using the same | |
| JPS6312242A (en) | Production of food dough | |
| US1944881A (en) | Prepared cake flour | |
| JP2004329154A (en) | Powdery emulsifying foaming agent for cake dough, mix powder for cake, and cake using the foaming agent | |
| JP4879199B2 (en) | Bread texture improving material and bread using the same | |
| JP2016214161A (en) | Mold release oil and production method thereof | |
| JP5134489B2 (en) | Cookie crumb dough and manufacturing method thereof | |
| JP3767507B2 (en) | Method for producing butter cakes | |
| Ottaway et al. | Creaming and other tests in the assessment of bakery fats |