JPH09131163A - Lecithin-containing powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a lecithin-containing powder having easy handleability while holding a powdery state, and excellent preservability, high in lecithin content and useful as a feed or a food. SOLUTION: Lecithin is added to a porous powdery vehicle at a ratio of 5-70wt.% based on the powder which contains the lecithin, and they are mixed. As the vehicle, one kind selected from a group consisting of calcium carbonate, coral powder, shell powder, egg shell powder, activated carbon, alumina and silicon dioxide is preferably used.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a powder containing lecithin. More specifically, a powder containing lecithin which can be used in feeds and foods by increasing the lecithin content by making the lecithin retained in a porous powdery excipient to keep the powdery state, easy to handle and have good storage stability. It is about.

[0002]

2. Description of the Prior Art Conventionally, lecithins produced from animals and plants are mostly liquid or paste at room temperature and may be solid by refining, but they are highly sticky as they are,
It is difficult to handle, and even if it is solid, it easily adheres to form a dumpling and easily absorbs moisture. In order to facilitate the mixing of such lecithins when used for foods, attempts have been made to use them by adsorbing them on an excipient and pulverizing them. At present, when such lecithins are adsorbed on cereals when used as feeds, the amount adsorbed is about 25% for bran, 15% for rice bran, and 10% for soybean meal. However, in the case of rice bran and rice bran, stickiness occurs at high temperature, and soybean meal becomes sticky with time at room temperature, so at higher concentrations than these, , Becomes difficult to handle.

As an example of use in foods, a method of adding high melting point animal and vegetable oils and fats and natural waxes to lecithin and molding the mixture (JP-A-60-99333 and JP-A-62-258).
391), a method of mixing lecithin with an inorganic salt such as polyphosphate or carbonate, or an emulsifier (JP-A-57-39741), a method of homogenizing egg yolk lecithin with dextrin and sodium caseinate with a homogenizer, and then spray-drying. (JP-A-62-163661) and the like are known.

[0004]

Generally, when the lecithins are mixed with the above-mentioned excipients, the lecithin content is 10%.
~ 25% is the limit. The use of high-melting animal and vegetable oils and fats may cause melting and fusion and block during the summer. A method of adsorbing to a salt such as polyphosphate or an emulsifier has a low affinity with lecithin, is difficult to mix, has a low adsorption amount and easily absorbs moisture, and becomes sticky over time. Furthermore, the method of preparing an emulsion and spray-drying is complicated in manufacturing method, and there is a possibility that the quality may deteriorate due to oxidation of lecithin or coloring due to heating during spray-drying.

The present invention has been made by paying attention to the above points, and lecithins, which have high adhesiveness and high hygroscopicity, are made into a powder form and used in foods and feeds, and are easily handled and uniformly blended. An object of the present invention is to provide a powder containing lecithin which can be obtained.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above problems, and as a result, in a powder containing lecithin, a powder containing lecithin in a porous powdery excipient. The powder containing lecithin obtained by adding and mixing 5 to 70% by weight of lecithin per unit, even if it contains a large amount of lecithin, does not stick and does not change with time and maintains a powdery state, They found that they were easy to handle, and completed the present invention.

That is, the first aspect of the present invention is to provide a lecithin-containing powder as a porous and powdery excipient,
A lecithin-containing powder obtained by mixing 5 to 70% by weight of lecithin per lecithin-containing powder, the second one being a porous and powdery excipient, calcium carbonate,
The lecithin-containing powder contains at least one selected from the group consisting of coral powder, shellfish powder, egg shell powder, activated carbon, alumina and silicon dioxide.

As the porous and powdery excipient used in the present invention, a natural material as a raw material is pulverized into a powdery material which is originally porous, and a chemically synthesized and further porous material. As the main component of calcium carbonate, chemically-synthesized calcium carbonate, shell powder, egg shell powder, etc. which are processed into porous calcium carbonate as the main component can be mentioned. Moreover, coral powder, fossil powder, etc. are mentioned as a powder which is a natural product mainly composed of calcium carbonate and which is porous. Examples of the activated carbon include powdered activated carbon obtained by carbonizing wood chips or vegetable fiber as a raw material, activated alumina as alumina, and silica gel as silicon dioxide.

The size of the excipient used in the present invention is 50 to 6
00 mesh is preferred and 50 for feed
~ 150 mesh coarse particles, or 1 for edible
Fine particles of about 50 to 600 mesh are generally used, and the shape thereof may be any of powdery, spherical, and granular shapes. In any of these shapes, the surface structure is porous. The one with quality is used. It is preferable that it is porous in terms of increasing the amount of lecithin adsorbed and preventing the exudation of lecithin, and it is preferable that its surface area is larger because it has a higher amount of adsorption, but the surface area is 200-3000 square meters / g. Preferably. Due to being porous, the amount of lecithin adsorbed is 2 to 6 times that of the non-powdered one. Further, it is preferable that the water content is small in order to increase the adsorption amount of lecithin, but it is preferably 15% by weight or less, more preferably 10% by weight or less. However, the presence of water also has the advantage that it binds to lecithin and is easily mixed into a product for use.

As the lecithins used in the present invention, lecithins obtained from chicken eggs, soybeans and the like are used, and the obtained crude lecithin as it is, purified lecithin obtained by purifying it, and so-called enzymes obtained by treating these lecithins. Examples include treated lecithin and fractionated lecithin.

In the lecithin-containing powder of the present invention, the amount of lecithins added to the excipient is preferably 5 to 70% by weight in the lecithin-containing powder,
If it is less than 5%, the powder can be sufficiently pulverized, but since the lecithin concentration is low, it is necessary to add a powder containing a large amount of lecithin to add the required lecithin. When the lecithin content exceeds 70%, the powdery form is obtained at first, but the product becomes very sticky and has a lump, and when it is left to stand, it becomes a dumpling form, which cannot be maintained for a very long time.

The amount of lecithin and the excipient in the lecithin-containing powder is such that, when a large amount of lecithin is required, the amount of lecithin is large and the amount of excipient is small. For example, in bread making, it is mixed with flour etc. and the emulsifiability and water retention of lecithin are used to stabilize the dough, shorten the mixing time, improve the mechanical resistance of the dough, improve the texture of the bread, and improve the storage stability. A powder containing lecithin which has effects such as the above and contains an amount of lecithin required for its required properties is used. When added to animal feed, lecithin has the effect of increasing body weight in addition to beef and dairy feed.

When the lecithin-containing powder of the present invention is used in foods, the same effects as in bread making can be obtained by using it together with wheat flour in confectionery and Western confectionery in addition to the above-mentioned bread making, and in chocolate and candy. In addition to the manufacturing process, the viscosity is lowered to facilitate the work, improve the luster and texture of the product, and when the ice cream is manufactured, the texture is made finer, the crystallization of sugars is prevented, and the retention of air bubbles. Will be strengthened. In other custard pudding, cream, peanut butter, etc., the emulsifying property, workability, viscosity, etc. are improved, and in rice cakes and snacks, there is no core,
A product is obtained which is chewy, melts in the mouth and has an improved texture. Further, even in emulsified oils and fats such as margarine, cream for coffee, and whipped cream, effects such as emulsion stability, foaming property, shape retention, meltability in mouth, improvement of texture are obtained, and in these cases, emulsification dispersibility Considering the above, it is desirable that the particles of the powder are fine. In addition, it can be used as a roux such as curry or stew, or as a topping agent or coating agent for cake or baked confectionery, etc., to improve workability, decrease viscosity, and improve moisture absorption resistance. It is also used for the production of noodles, gyoza, shoumai, etc. to improve workability, prevent adhesion, and improve taste.
The texture can be improved.

As examples of use for feed, in addition to the above-mentioned feed for raising cattle, for cows, pig raising, piglets, broilers,
It can be used as a feed fortified with lecithin as a mixed feed for chicken eggs, brooding, machi, eel, snapper, carp, goldfish, etc. and other livestock and poultry.

The lecithin-containing powder of the present invention can be prepared by thoroughly mixing the prescribed amounts of the excipient and lecithin until they are homogeneous. The method of addition is to add lecithin to the excipient. However, conversely, an excipient may be added to lecithin, or both may be mixed while being added simultaneously. Considering the viscosity of lecithin, it is recommended to add lecithin to the excipient while stirring the excipient. preferable. At this time, for efficient stirring, it may be at room temperature, but it is better to heat one or both of the excipient and lecithin, and a temperature of 40 to 80 ° C is preferable. Lecithin may be colored by heating, so it is better to lower the temperature as soon as possible after uniformly mixing.

The amount of the lecithin-containing powder of the present invention to be added to foods and feeds varies depending on the amount of lecithin required in the food, but it is 0.05 to 0.05 at the raw material mixing stage.
It is preferable to add 10% by weight, and in feed, it is preferable to add 0.1 to 10% by weight as a compounded feed.

By adding the lecithin-containing powder obtained as described above to foods and feeds, it is possible to obtain the effect of improving the production process and properties thereof, and at the same time, to improve the production of lecithin by ingesting lecithin. The nutritional and medicinal effects and the effect as an emulsifier for improving the intake rate can be obtained, and the growth and physical strength can be improved.

[0018]

EXAMPLES The present invention is described in detail below with reference to examples, but the present invention is not limited to these as long as the gist thereof is not exceeded.

Example 1 A blender 7011H type (manufactured by Daiichi Rika Co., Ltd.) was charged with 300 g of unburned coral powder having a surface area of 300 square meters / g,
The mixture was heated and stirred at 50 ° C., and 300 g of purified lecithin heated at 40 ° C. was gradually added thereto and mixed. After uniformly mixing, the mixture was allowed to cool to obtain lecithin-containing powder.

Example 2 400 g of porous calcium carbonate (surface area: 250 square meters / g) was placed in the same apparatus as in Example 1, heated and stirred at 40 ° C., and heated to 50 ° C. from above. 100 g of crude lecithin was added slowly and mixed. After uniformly mixing, the mixture was allowed to cool to obtain lecithin-containing powder.

Example 3 In a device similar to that of Example 1, 200 g of activated carbon (surface area 2000 square meters / g) was placed, and heated and stirred at 45 ° C.,
From above, 300 g of crude lecithin heated to 60 ° C. was gradually added, mixed until uniform, and then allowed to cool to obtain a lecithin-containing powder.

Example 4 The same apparatus as in Example 1 was loaded with activated alumina (surface area 400
Square rice / g) 300 g, heated and stirred at 50 ° C., and then heated to 50 ° C. and purified lecithin 200 g
Was added, mixed until uniform, and then allowed to cool to obtain a powder containing lecithin.

Example 5 250 g of silica gel (surface area: 300 square meters / g) was placed in the same apparatus as in Example 1, heated to 60 ° C. and stirred,
From above, 250 g of crude lecithin heated to 50 ° C. was added, mixed until uniform, and then allowed to cool to obtain a lecithin-containing powder.

Comparative Example 1 400 g of powdery calcium carbonate having a 150 mesh pass was placed in the same apparatus as in Example 1, heated and stirred at 40 ° C., and crude lecithin 100 heated to 50 ° C. from above.
g was gradually added, mixed until uniform, and allowed to cool to obtain a lecithin-containing powder.

Comparative Examples 2 and 3 Using the composition shown in Table 1, coral powder (same as in Example 1), calcium carbonate (same as in Example 2) and crude lecithin were added and mixed in the same manner as in Example 1. Thus, a powder containing lecithin was obtained.

The samples obtained above were evaluated for stickiness at normal temperature, fluidity and fluidity at 40 ° C. and 60 ° C. according to the following evaluation criteria. Table 1 shows the results.

[0027]

[Table 1]

1) Evaluation of stickiness: The samples immediately after being commercialized were evaluated according to the following criteria from stickiness when touched with a fingertip after cooling, sticking condition to the finger, and stickiness when pinched by the finger. ⊚: Good without stickiness or sticking to fingers. ◯: Almost no stickiness, but slightly adhered to fingers. Δ: Slightly sticky and considerably adhered to fingers. X: When pinched with a finger, stickiness occurs and solidification occurs, resulting in remarkable adhesion.

2) Evaluation of fluidity: 30 g of a sample was sampled in a 200 cc tall beaker and kept at each temperature for 60 minutes, and then the beaker was tilted to determine the fluidity in the container and the state of adhesion to the inner wall. The evaluation was made according to the following criteria. ⊚: Smooth and highly fluid, easily flows and does not adhere to the inner wall. ◯: Flows, but slightly adheres to the inner wall. Δ: Flows for a time, but there is a small lump and the flow is hindered There are many adhesions on the inner wall. X: Lots of lumps and lumps, no constant flow, and very much adhered to the inner wall.

Use Example 1 Using the sample obtained in Example 1, a bread dough having the following composition was obtained by the straight method and baked to obtain bread. For comparison, a dough obtained by removing the sample from the following composition was baked to obtain a loaf of bread. Blended strong flour 100 parts Shortening 6 parts Sugar 6 parts Yeast 3 parts Salt 1.8 parts Yeast food 0.1 parts Skim milk powder 2 parts Water 67 parts Sample 0.8 parts Bread with sample is better than bread without sample. ,
The bread was soft and crisp, excellent in swelling and the like, and had good aging resistance and no lecithin odor.

USE EXAMPLE 2 Using the sample obtained in Example 2, a compounded feed having the following composition was prepared. Mixture Corn 62 parts Dry grass 7 parts Barley 8 parts Bran 8 parts Soybean meal 11 parts Sample 3 parts Vitamin and minerals 1 part Mixture of the above composition was prepared smoothly and fed to adult cattle. , All of the adult cows ate with good and bad, compared to those without added sample.

Use Example 3 1 part of the sample obtained in Example 3 was added to 100 parts of flour,
The powder was mixed, then 40 parts of a saline solution containing 2 parts of salt was added little by little, and the mixture was mixed with a noodle making machine to obtain raw udon.
It was boiled and cooled with running water to obtain boiled udon. For comparison, a raw udon was produced without a sample, and it was boiled to obtain boiled udon. The udon with the sample added can be easily mixed from the mixing with the powder to the noodle making process and has excellent workability compared to the udon without the addition, and it does not adhere to the container or machine.
Udon was obtained which was easy to handle and had a smooth and crisp texture.

Use Example 4 25 parts of hydrogenated rapeseed oil having a melting point of 36 ° C., 10 parts of butter, 45 parts of oil and fat consisting of 7 parts of palm oil and 3 parts of coconut oil, 5 parts of skim milk powder
Parts, fatty acid monoglyceride 0.1 part, sucrose fatty acid ester 0.05 part, sorbitan fatty acid ester 0.03
Example 4, glycine 0.5 part, xanthan gum 0.01 part, guar gum 0.01 part, other fragrance, water 49 parts
With the composition consisting of 0.3 parts of the sample obtained in 1., preparation, emulsification, sterilization, and cooling were carried out by a conventional method to obtain a cream, which was then whipped to obtain a whipped cream. On the other hand, a whipped cream was obtained in the same manner except that the sample was not added. The whipped cream to which the sample was added was finer in texture, superior in shape retention, melted in the mouth, and had a good texture compared to the cream without addition.

Use Example 5 Using the sample of Example 5, a mixed feed for adult chicken having the following composition was prepared. Corn 56.3 parts Oat 10.5 parts Soybean meal 9.5 parts Rice bran 8.5 parts Fish meal 3.6 parts Bone meal 3.0 parts Tallow 2.5 parts Fish Soluble 1.6 parts Sample 4.5 In the preparation of the compounded feed having the above composition, smooth mixing was performed, and all the adult chickens, which were fed, were eaten with good and bad in comparison with the ones to which the sample was not added.

[0034]

INDUSTRIAL APPLICABILITY As described above, the present invention provides lecithin obtained by uniformly mixing lecithins with a porous and powdered excipient so as to contain lecithin in an amount of 5 to 70% by weight. It is a powder that contains, used in food and feed,
Not only is it easy to mix and handle, but it also allows the addition of a large amount of lecithin, and the lecithin improves the texture, storability, charring, releasability and emulsifying properties, and has nutritional and medicinal effects in food and feed. And the effect of enhancing growth and physical strength is obtained.

Continuation of front page (51) Int.Cl. ⁶ Identification number Office reference number FI Technical indication location A23P 1/06 A23P 1/06 (72) Inventor Ken Murakami 4-66-1 Horikiri, Katsushika-ku, Tokyo Miyoshi Yushi Incorporated (72) Inventor Hiroaki Hoshino 4-66-1 Horikiri, Katsushika-ku, Tokyo Miyoshi Oil & Fat Co., Ltd.

Claims (2)

[Claims] 1. A lecithin-containing powder, wherein lecithin is characterized in that 5 to 70% by weight of lecithin per lecithin-containing powder is added to and mixed with a porous powdery excipient. Powder to do. 2. The porous and powdered excipient is at least one selected from the group consisting of calcium carbonate, coral powder, shell powder, egg shell powder, activated carbon, alumina and silicon dioxide. A powder containing the described lecithin.