JPH1156290A - Coated powder sugars and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain coated powder sugars each of which has extremely low hygroscopic property and good adhesiveness to doughnut or the like and provide a method for producing the coated powder sugars. SOLUTION: The coated powder sugars are obtained by providing a coating layer comprises oil and fat having >=50 deg.C melting point on the particle surfaces of powder sugars and bonding another oil and fat, liquid at 25 deg.C to outer layer of the coating layer. The method for producing coated powder sugars comprises uniformly mixing powder sugars with melted oil and fat having >=50 deg.C melting point to coat the powder sugars with the oil and fat and cooling the coated powder sugar and adding another oil and fat, liquid at 25 deg.C thereto and uniformly mixing the coated powder sugar with another oil and fat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a coated powdered sugar having a low hygroscopicity (deliquescence) and excellent adhesion, which is suitable as a powdered sugar used for sprinkling on the surface of bread, western confectionery, donut, etc. The present invention relates to a saccharide and a method for producing the saccharide.

[0002]

2. Description of the Related Art Conventionally, powdery sugars such as powdered sugar, granulated sugar, glucose, donut sugar and the like have been applied to the surface of bread, western confectionery, donut and the like to improve flavor and appearance (sugaring). However, these powdered sugars are highly hygroscopic, lose their shape over time, become transparent syrup (this phenomenon is called deliquescence), and lose their commercial value. For this reason, various studies have been made to improve (decrease) the hygroscopicity of powdered sugars, and for example, the following techniques are known.

[0003] Powdered sugars have a melting point of 5 to 60% by weight.
A powder composition comprising powder of 20 mesh or more obtained by pulverizing a powder mixture obtained by adding an edible oil or fat of 0.5 ° C. or more and gum of 0.5 to 10% by weight (Japanese Patent Publication No. 4-37694). Powder coating agents containing oils and fats, sugars and emulsifiers as essential components (JP-A-60-30636). A powdered saccharide comprising a lipid layer composed of an oil or fat having a melting point higher than room temperature formed on the surface of powdered sugar as a core substance, and an outer layer of saccharide formed on the surface of the lipid layer (Japanese Patent Application Laid-Open No. 3-277237). ). Donut sugar containing a powdered saccharide having a layer of an inhomogeneous mixture of two or more kinds of fats and oils having different melting points as a main component, wherein the mixture is present in an amount of 1 to 15 parts by weight based on 100 parts by weight of the powdered saccharide (Japanese Patent Application Laid-Open No. Sho 63) -98354). A coated powdered saccharide comprising a powdered sugar as a core substance and a lipid powder having a melting point of 40 ° C. or higher, wherein the lipid powder as a coating agent is brought into contact with and collision with the powdered sugar as a core substance, Powdered sugars having improved hygroscopicity, obtained by adhering and coating a lipid powder on the surface of powdered sugars (JP-A-63-313599).

[0004]

However, Japanese Patent Publication No. 4-37694, Japanese Patent Application Laid-Open No. 60-30636, Japanese Patent Application Laid-Open No. 3-277237, and Japanese Patent Application Laid-Open No. 63-31
According to the technique disclosed in Japanese Patent No. 3599, powdered sugar is coated or mixed with a relatively high melting point fat or oil, but it is not always sufficient to prevent moisture absorption, or the adhesion to the surface of donut or the like is reduced, and Occasionally, it scattered, causing problems in the process and the environment. In the technique of JP-A-63-98354, two or more kinds of fats and oils having different melting points are used.
The low melting point fats and oils are for improving the taste,
Only high melting point fats and oils contribute to moisture absorption prevention,
It is not enough to improve hygroscopicity. Furthermore, it is necessary to mix low-melting and high-melting fats and oils inhomogeneously, and there is a problem that production is difficult.

Accordingly, an object of the present invention is to provide a coated powdered sugar having extremely low hygroscopicity and good adhesion to donut and the like, and a method for producing the same.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in order to achieve the above-mentioned object. As a result, the surface of the particles of powdered sugar is composed of fats and oils having a melting point of 50 ° C. or more (hereinafter referred to as “high melting point fats and oils”). A coated powdered sugar having a coating layer and an outer layer to which a liquid fat or oil exhibiting a liquid state at 25 ° C. (hereinafter referred to as “low melting point fat”) has extremely low hygroscopicity and good adhesion to donut or the like. When the powdered sugar and the molten high melting point fat are uniformly mixed and coated with the powdered sugar, then cooled, then the low melting point fat is added and uniformly mixed, so that the coated powdered sugar can be easily obtained. Thus, the present invention was completed.

[0007] That is, the present invention provides a method of producing
An object of the present invention is to provide a coated powdered saccharide in which a coating layer made of a high melting point fat is provided, and a low melting point fat is attached to an outer layer of the coating layer made of a high melting point fat, and a method for producing the same.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The powdered sugars used in the present invention include, for example, monosaccharides such as glucose, mannose, galactose, fructose, sorbose, tagalose, arabinose, xylose, ribose, ribulose, erythrose and threose; trehalose, sucrose and the like. Maltose, cellobiose, gentiobiose, lactose,
Oligosaccharides such as raffinose, gentianose, maltotriose and manninotriose; dextrins and starch syrups obtained by decomposing polysaccharides; polysaccharides such as glycogen, inulin, lichenin, cellulose, chitin, hemicellulose, pectin, and plant gums And one or more of those obtained by natural or synthetic methods can be used. Further, those obtained by subjecting them to decomposition, oxidation, reduction, α-formation, esterification, etherification, cross-linking, grafting and the like can also be used. Among these, one or more selected from the group consisting of glucose, fructose, sucrose, maltose, lactose, dextrin, and candy flour are preferred. For example, glucose, fructose, sucrose and the like are liable to brown at a high temperature. However, it is preferable to add starch such as corn starch to these sugars because browning can be prevented even when heated to a high temperature.

[0009] The size of the powdered sugar in the present invention is not particularly limited, and those generally referred to as powdery, granular, or granular are used. Are preferred,
In particular, those containing 70% by weight or more are particularly preferable.

[0010] Examples of high melting point fats and oils coated with such powdered sugars include hardened or fractionated oils such as beef tallow, lard, fish oil, soybean oil, rapeseed oil, palm oil, fatty acid monoglyceride, fatty acid diglyceride, and propylene glycol fatty acid ester. One or more of sucrose fatty acid esters, fatty acids, higher alcohols, waxes, phosphorus and nitrogen-containing phospholipids, glycolipids, sulfolipids, sterols, hydrocarbons, and cured products thereof can be used.

[0011] The coating amount of the high melting point fat is 2% of the powdered sugar.
It is preferably from 15 to 15% by weight, particularly preferably from 5 to 10% by weight. When the content is 2 to 15% by weight, the powdered sugar can be sufficiently coated, and the hygroscopicity is not significantly reduced and there is no adverse effect on the mouthfeel.

In the present invention, the low-melting-point fat or oil only needs to be liquid at 25 ° C. and fluid, and has a viscosity (BM type viscometer, No. 2 rotor, measured at 25 ° C.) of 200 c.
It is preferably at most P, particularly preferably at most 50 cP. Specific examples include rapeseed oil, soybean oil, and hydrogenated oils and fats thereof, and one or more of these can be used.

The blending amount of the low melting point fat in the coated powdered saccharide of the present invention is preferably 0.1 to 2.0% by weight, particularly preferably 0.2 to 1.0% by weight. preferable. When the content is 0.1 to 2.0% by weight, the coated powdered sugar does not form a lump, and the adhesion to donut or the like can be further improved.

The object to which the coated powdered sugar of the present invention is sprinkled is not particularly limited, and examples thereof include Western confectionery such as donuts, breads, and snacks.

Next, the method for producing the coated powdered sugar of the present invention will be described. First, a high melting point fat is heated and melted to a temperature higher than its melting point. The heating temperature at this time is not particularly limited as long as it is a temperature at which the high melting point fat and oil are melted.
It is 10 ° C. or higher, particularly preferably the melting point + 20 ° C. or higher.
Next, while adding the powdered sugar to a stirrer such as a kneader mixer and stirring, the melted high melting point fat is added, mixed uniformly, and the surface of the powdered sugar is coated with the high melting point fat. In this case, it is preferable to heat the powdered sugar to a temperature higher than the melting point of the high-melting-point fat because the temperature of the high-melting-point fat is not lowered during mixing. The heating temperature is preferably equal to or higher than the melting point of the high melting point fat, and is equal to or higher than the melting point of the high melting point oil and the melting point + 10 ° C.
The temperature is preferably 0 ° C. or higher. The high melting point fat and oil and the powdered sugar may be at the same temperature or at different temperatures.

Next, the powdered sugar coated with the high melting point fat is
Cool using cold water, dry ice or the like. The cooling temperature is not particularly limited as long as it is higher than the melting point of the low-melting oil and fat. For example, in the case of rapeseed salad oil, it is preferably 25 ° C. or less. The low-melting-point fats and oils are added to the powdered sugar while being appropriately stirred and uniformly mixed to obtain the coated powdered sugar of the present invention.

[0017]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Examples 1 to 5 Coated powdered sugars were produced in the proportions shown in Table 1. That is, if necessary, glucose is added to a starch mixer in a kneader mixer, heated to 70 ° C., and hardened oil (melting point: 50 ° C., Examples 1 and 2) heated at 75 ° C. while stirring, or hardened oil (melting point: 55 ° C.) And Examples 3 to 5) were added and uniformly mixed. After mixing, the mixture was cooled to 20 ° C. with cold water, and then, while stirring, the rapeseed salad oil at 25 ° C. (melting point −8)
° C) and mixed homogeneously.

Comparative Examples 1 to 3 Coated powdered sugars were produced in the proportions shown in Table 1. Specifically, glucose and starch were put into a kneader mixer, heated to 70 ° C., and heated and melted at 75 ° C. with stirring to obtain a hardened oil (melting point 45 ° C., Comparative Example 1) and a hardened oil (melting point 50
C., Comparative Example 2) or a hardened oil (melting point 55.degree. C., Comparative Example 3) was added and uniformly mixed. After mixing, the mixture was cooled to 25.degree. C. with cold water.

Comparative Example 4 The procedure of Example 2 was repeated, except that a hardened oil having a melting point of 45 ° C. was used instead of the high melting point fat / oil of 50 ° C.

[0021]

[Table 1]

Test Example 1 45 g of dough was prepared according to a conventional method and cooled until the surface temperature reached 40 ° C. The obtained yeast donut was prepared in Examples 1 to 4 and Comparative Examples 1 to 4.
Into a container containing 100 g of the coated powdered saccharide obtained in
Put the lid on and turn it up and down 10 times, take out the donut, put it in a polyethylene bag and seal it.
It was stored for 3 days at 5 ° C. and 60% humidity. Thereafter, the adhesion rate, the residual rate (presence or absence of deliquescent) of these coated powdered sugars, and their comprehensive evaluation were evaluated by the following evaluation methods. Table 2 shows the results.

Evaluation method of adhesion ratio: The adhesion amount was measured from the weight before and after the adhesion, and the adhesion ratio was calculated. Attachment rate 11% level ○ Attachment rate level 10% △ Attachment rate 9% level × ◎ Residual rate of coated powdered saccharide: Judged visually. ：: Almost remained. Δ: About １ ／ remained. X: Almost no residue remained. ◎ Comprehensive evaluation: ○: when both the adhesion rate and the residual rate of the coated powdered sugar are excellent Δ: when one or both of the adhesion rate and the residual rate of the coated powdered sugar are Δ and neither is ×, ×: the adhesion rate , When at least one of the residual ratios of the coated powdered sugar is x

[0024]

[Table 2]

From Table 2, it was confirmed that each of the examples had extremely low deliquescence and a high adherence rate, and was excellent as powdered sugar for sugaring of fried confectionery and Western confectionery.

[0026]

The coated powdered sugar of the present invention has reduced hygroscopicity (deliquescence) and improved adhesion, and is excellent as a powdered sugar for sugaring fried confectionery, Western confectionery and the like. . Further, according to the present invention, such coated powdered sugar can be easily produced.

Claims (9)

[Claims] 1. A coating layer made of fat or oil having a melting point of 50 ° C. or more is provided on the surface of particles of powdered sugar, and a fat or oil which exhibits a liquid state at 25 ° C. is attached to an outer layer of the coating layer. Coated sugar powder. 2. The powdered sugar is glucose, fructose, sucrose, maltose, lactose, dextrin,
The coated powdered sugar according to claim 1, which is one or more selected from the group consisting of powdered candy. 3. The coated powdered sugar according to claim 1, wherein the coating amount of the fat or oil having a melting point of 50 ° C. or more is 2 to 15% by weight of the powdered sugar. 4. The coated powdered sugar according to any one of claims 1 to 3, wherein the amount of the fat or oil which exhibits a liquid state at 25 ° C is 0.1 to 2% by weight of the powdered sugar. 5. A method for uniformly mixing a powdered sugar and a molten fat or oil having a melting point of 50 ° C. or more to coat the powdered sugar, followed by cooling,
Next, a method for producing a coated powdered sugar, comprising adding a fat or oil which exhibits a liquid state at 25 ° C. and uniformly mixing. 6. The coated powder according to claim 5, wherein the powdered sugar is heated to a temperature higher than the melting point of the fat or oil having a melting point of 50 ° C. or more before being mixed with the fat or oil having a melting point of 50 ° C. or more. A method for producing saccharides. 7. The powdered sugar is glucose, fructose, sucrose, maltose, lactose, dextrin,
The method for producing a coated powdered sugar according to claim 5 or 6, wherein the method is one or more kinds selected from the group consisting of powdered candy. 8. The method for producing a coated powdered sugar according to claim 5, wherein the coating amount of the fat or oil having a melting point of 50 ° C. or more is 2 to 15% by weight of the powdered sugar. 9. The method for producing a coated powdered sugar according to any one of claims 5 to 8, wherein the amount of the fat or oil which exhibits a liquid state at 25 ° C is 0.1 to 2% by weight of the powdered sugar.