JPS60232100A - Production of hardly soluble granular sugar - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] - This invention relates to a method for producing top granulated sugar with anti-aging properties used for surface decoration of prizes such as confectionery and bread.

Traditionally, as a means to increase the value of processed foods such as sweets and breads, the entire surface of the sweets and breads has been decorated with various colored creams or semi-fluid gels added to 1111 syrup such as gelatin. things are being done. However, with decorations made from such decorative materials, although the V-shape is visible to the viewer's eyes, it is difficult to make any difference when placed flat. One way to bring about a change in the decoration is to use granulated saccharides of red cedar together with the decoration layer, but it is also possible to simply use colored granules of cedar, for example, on a cream decorated with a cake. When layered with fc, triwM granules absorb water and form short poems I
Due to the occurrence of moisture in the grain, deliquescence and color transfer, it is not possible to retain the beautiful grains grown in the grain. In addition, if the eyebrow-colored granules are completely indestructible, it gives the impression of an insoluble foreign body in the oral cavity, which is undesirable.

This invention was made in response to the above-mentioned problem, and it is necessary to obtain a material for iron surfaces that does not lose its shape or transfer moisture even when attached to foods, and that can hold up to 46 cm in the oral cavity and has the desired #. As a result of intensive research, we found that pullulan bath solution was added to water-bathable class V3 powder.
This problem could be solved by turning the IS upside down, drying the granules, and coating the entire surface with cml of room temperature edible fat.

Gelatin,
Numerous natural molecules such as water, alginic cough sodium, dextrin and various gums, polyvinyl alcohol, and C.
It is known that synthetic molecular substances such as MC are contaminated, and the use of hydrogenated oil in catalpa sugar to make it water resistant has been reported in Japanese Patent Publication No. 56-117799, 1973. 19869, etc., the above-mentioned products did not have the ability to completely prevent moisture transfer between high-moisture foods.One drawback was that they lacked strength. As in the present invention, the total strength of the granules is
Moreover, the product does not have strong water resistance.

Pullulan used in this invention is a viscous polyester obtained by aerating and nurturing female plants belonging to Plularia gullans, and has been commercially available in various molecular weights. It is preferable to use one having a molecular weight of 10,000 to 300,000 minutes.

The above-mentioned pullulan is used after being dissolved, but it is preferable to dissolve it during sugar mashing.At this time, the viscosity of the pullulan bath solution differs depending on the conditions of the solution.If pullulan is dissolved in water, Experimental example when the viscosity of sucrose and 60 gK are mixed? Shown in Table 1. The experiment consisted of measuring the viscosity (C1P) at 20° C. of glulan in 0.0.25°0, 5 ft bath in 100 t of m medium.

However, the pullulan used was Pullulan PF-20 (average molecular weight, 11.2 million, manufactured by Hayashibara Sanka Co., Ltd.).

As you can see, when pullulan is simply dissolved in water, there is no significant increase in the viscosity at 4 degrees below 0.5%, but when it is used as a solution, there is a significant increase in viscosity.
``When mixed with powder type 4, the sugar particles are strongly bonded to form granules with high physical strength.This phenomenon occurs not only when using sucrose solution as a solvent, but also when using glucose solution,
Similarly, in fructose solutions, etc., it is preferable to keep the sugar concentration low, and pullulan dissolved in these sugar solutions should be prepared in consideration of workability when mixing with m#A powder described later and the physical properties of the obtained product. The above pullulan solution is then mixed with a saccharide solution, and at this time, pullulan is added in an amount of 0.05 to 0.10% to the saccharide powder. If pullulan is less than 0.05%, the binding between the saccharide powders is insufficient and strong granules cannot be obtained or the granulation properties are poor. It is wasted because it does not improve the granulation properties or hardness any further.

When preparing the above pullulan solution, it is preferable to dissolve and use a coloring agent, and any coloring agent that is recognized as a natural or synthetic food additive can be used.

Next, as the type II powder to be mixed with the pullulan solution, sucrose,
Soluble sugars such as glucose, fructose, lactose, and maltose can be used, and these sugars are preferably ground in advance. The particle size of the grinding plate used is 60 mesh or less, preferably 100 mesh or less. For mixing, a mixer suitable for kneading the sticky substance such as a kneader is used, and the prepared Pullulan solution is added little by little so that the surface of the circulating powder bed is evenly coated. Knead. The kneaded mixture is then adjusted to a moisture content (7 to 12%) suitable for granulation, fed to a granulation device, and granulated to a desired particle size. As the granulator to be used, a conventional granulator such as an extrusion type granulator or a transfer type granulator can be used. After granulation, the pellets are dried to a level of moisture necessary to coat the fats and oils, but drying may be carried out by hot air or other conventional drying means. The granules obtained by such a method have M-type particles tightly adhered to each other, resulting in strong granules with low P solubility, but are further sieved or otherwise reduced to a size of 0 to 40 sieves, Cover with edible fat. The edible fats and oils used are those that have a high melting point and are solid at room temperature, such as fractionated animal and vegetable oils or hardened oils, and in particular, hardened oils made from soybean oil, cottonwood oil, whale oil, etc. are commonly used.

For coating with hydrogenated oil, etc., the granulated sugar is preheated to a temperature 2 to 3 degrees Celsius lower than the melting point of the oil or fat used, and the molten hydrogenated oil is slowly reduced in a range of 5 to 10% by weight based on the weight of the granulated sugar. It is recommended that the mixture be mixed and evenly adhered to the surface of the granulated sugar.

The granulated sugar that has been coated with hydrogenated oil has good particle cohesion, does not lose its shape, and has enhanced water resistance due to the oil coating.
It retains its shape for a long time even if it is applied to food products such as confectionery and bread as it is, or when used with creams or gelling syrups, it does not damage the formation of food products, and it also protects food products. It does not change its taste when dehydrated.

This invention is as described above, and by using powder'st-raw material and pullulan as a granulation aid, it is possible to obtain granules with high density and good physical properties, and by coating them with hydrogenated oil, they are water resistant. It has improved sex. The phenomenon of viscosity increase when purulin coexists with sucrose has not been investigated in the past, and was clarified during the course of this invention. Conventionally, it has been known that the coexistence of sucrose in fruit or fruit juice causes a jelly-formation phenomenon, which is said to be a phenomenon in which pectin and organic matter in the fruit or fruit juice form a jelly through the cooperative action of sucrose. The mechanism of thickening caused by pullulan and sucrose is different from such jelly formation. In this way, the present invention makes it possible to effectively utilize the increased viscosity when mixed with pullulan and sucrose to produce highly hard and difficult-to-disintegrate granules.

Incidentally, the powder used as a raw material for granulated sugar may contain all crushed solid natural and synthetic sweeteners other than sugar. In addition, if the fragrance is water-soluble, it is dissolved in Ogura water and mixed with the heated granulated sugar just before coating with the hardened oil to give it a fragrance, and if it is oil-based, it is melted. It may be used by mixing with hydrogenated oil.

This will be explained below using examples.

Example 1 ” Pullulan PF-202f was dissolved in 208 tons of water while heating, and natural pigment Red C (Eisen d Co., Ltd.) was added to this 14
vt-Dissolve and color. A red pullulan sugar solution containing 312 ft of granic sugar, 58 t of sugar, and 536 f' of red pullulan sugar solution with a pullulan concentration of 0.37 t of sugar was prepared in this pullulan colored solution. Separately, use a pulverized product of granilla sugar that has passed through 100 meshes, spread it, and place it in an Of'ii small kneader (
KDMJ-2 type, Fuji Paudal Co., Ltd. m) 1.21, and q= at low speed (42 rpm) while slowly adding 250 ml of the above-mentioned colored pullulan sugar solution to the mixture 1.
, 1202 was obtained. The moisture content of this kneaded product was 7.40%.

The kneaded product obtained above was granulated using a horizontal extrusion type granulation stone (EXD type, manufactured by Fuji Baudal Co., Ltd.) with a die hole diameter of 0.8 mm, and the granulated product was uniformly placed in an aluminum vat. The mixture was expanded and dried in a box-type hot air dryer at 70°C for 2 hours. Separately 1
The dried product 96 (1 (moisture 4.2%) was obtained by pouring it into a school area of 0 to 28 mesocies. This was placed in a T-pole and heated with 60°C hot water for 1 hour (the product temperature became 58°C). After that, put it in a whipper and add 2M of Metroberry oil (Ogawa Kouryosho, food additive) as a flavoring agent to 80f of melted edible beef tallow hydrogenated oil (manufactured by Asahi Denka, melting point 60℃) prepared separately. The hydrogenated oil (temperature: 70°C) was gradually added dropwise and gently stirred to dissolve the hydrogenated oil, and then slowly cooled to room temperature to obtain 1,037 fk of the granulated sugar of the present invention. The red color is uniform with no shading, and the hydrogenated oil coating is uniform.) 7'C0 A white putter made by placing the red granulated sugar obtained above in the shape of a rose on a sponge-type cake stand] When sprinkled on cream (Ambrace), the color changed and looked beautiful, and even after being left for 48 hours, there was no color transfer from the granulated sugar and no deformation was observed.

In addition, when the red granulated sugar was placed in the shape of a cherry blossom on top of the gelatin-saturated green gelatin gel that had been processed into the surface layer of sweet bread, there was a change and the color was beautiful. After 48 hours, the color transferred as above. , no deformation was observed.

Example 2 Granilla sugar pulverized product of Example 1 (100 mesh trace) 6
009. Powdered glucose (passed through 100 mesh) 400t
k Thoroughly mixed to prepare 1.000 t of powdered sugar. Separately water 1109. Pullulan PF'-201,3f1 Natural dye Crocin 8WG (Eisen Co., Ltd.) 3.7f, granilla sugar 160t to vtArnt degree 58.1wt, %, Pullulan # [0,47 Arashi Reichi's yellow pullulan sugar solution 275flr
Prepared. Powdered sugar LO was prepared in the same manner as in Example 1 using the above granilla sugar, grape currant mixed powder, and yellow pullulan sugar solution.
OOP, pullulan sugar solution 210 f, water 201 to water 8
．． 1.22 Or of 4% kneaded material was served. This kneaded product was granulated and dried in the same manner as in Example 1 and sized to a mesh size of 10 to 28 to obtain 1,155 f' dry granules with a moisture content of 4.8%. This dried granule LOOOP'! Place in i-ball at 60℃
After heating it in hot water for 1 hour (product temperature: 8℃), put it in a whipper, and gradually add 80f of a 70℃ melt of real m-delta edible beef tallow hydrogenated oil dropwise while stirring gently to dissolve the hydrogenated oil. The granulated sugar of this invention L078ft was obtained by cooling slowly to room temperature. This product had a uniform particle size, no yellow shading, and was uniformly coated with hydrogenated oil.

The yellow granulated sugar obtained above was sprinkled on white fresh cream decorated in a rose pattern on a sponge cake similar to that in Example 1 and left to stand, and even after 72 hours, no color transfer or deformation of the granules was observed.

Patent applicant: Nippon Beet Seiko Co., Ltd. Hokuto Shoji Co., Ltd.

Claims (1)

[Claims] (1) A glulan layer color solution and a resuscitative saccharide powder are kneaded. A method for producing a releasable granulated sugar, which comprises heating the granulated sugar after drying and coating the granulated sugar with an edible fat that is solid at room temperature. 2) Addition range of pullulan is 005 to oT bath saccharide powder
2. The method for producing a dissolvable granulated sugar according to claim 1, characterized in that the dissolution rate is 0.10 to 0.10. (3) The coating of edible oil and fat is 5 to 1 for # class after granulation and drying.
Claim 1 characterized in that it is related to 0-fold #i
2. Method for producing dissolvable granulated sugar.