JPS61100146A - Food premix containing raw grain flour - 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 Field of the Invention The present invention relates to a raw flour-containing food premix stably containing a dipeptide sweetener.

Conventional technology The dipeptide sweetener is sodium saccharin.

Compared to sweeteners such as glycyrrhizin and stevioside, it is characterized by its superior sweetness, and is a low-calorie sweetener that is expected to be particularly effective in preventing obesity and for diabetic patients.

However, dipeptide sweeteners often lack heat and enzyme stability.

Therefore, when using this sweetener for foods that require heat treatment or foods with enzyme activity, for example, add the present sweetener after heat treatment or after deactivating the Fi enzyme. It is necessary to avoid its decomposition as much as possible.

What the invention aims to solve: 1. The decomposition fermentation disease of dipeptide sweeteners also exists in raw grain flours such as wheat flour and rice flour. On the other hand, when it comes to foods made from raw grain flour, premixes such as pancake mixes and donut mixes are difficult to use. However, there is a problem that the sweetness disappears or decreases when eaten, and the price of the product is lost. In this case, if raw flour is heated in advance to deactivate the enzymes in the flour, it may not mix properly with water during cooking or taste bad. It is not possible to obtain luxury goods of good quality.

The present invention aims to provide a raw grain flour-containing food premix that stably contains a dipeptide sweetener without significantly changing the conventional food premix manufacturing method. Means to Solve the Problem Arose from the above-mentioned situation, and after extensive study, the present inventors have completed the present invention. That is, the present invention is a raw-killed flour-containing food gremick noodle containing a coated dipeptide sweetener.

The coated dipeptide sweetener used in the present invention is obtained by coating the dipeptide sweetener with a coating agent by a method known per se.

The dipeptide sweetener used in the present invention includes α-L-77
Vartyl-L-phenylalanine lower alkyl esters, such as toge methyl ester, ethyl ester, etc., can be mentioned, but the use of α-L-aspartyl-L-phenylalanine methyl ester (hereinafter abbreviated as API) is more efficient in terms of sweetness. Ashi, especially desirable.

The wavefu dipeptide sweetener is obtained by conventional coating manufacturing techniques. The dipeptide sweetener to be coated may be in the form of a raw powder, or may be granulated in advance either alone or together with an excipient.

As excipients, polyIPfmSaGa1, proteins, etc. are used.

Next, oils and fats, polysaccharides, sugars, proteins, etc. are used as coating agents for dipeptide sweeteners.

As for fats and oils, it melts at room temperature, does not melt, and has a temperature of 40"C to 10
Any oil or fat that melts at 0°C may be used.

For example, hydrogenated oil, monoglycephyte, diglyceride, triglyceride, higher fatty acid, higher alcohol, wax,
For example, hardened beef tallow oil (buffin, natural W fat, etc.)
melting point 54~61℃), hydrogenated rapeseed oil (?Nji point 58~
62°C), whale hydrogenated oil (melting point 50-53°C), hydrogenated castor oil (melting point 80-85°C), hydrogenated cottonseed oil (IA point 60-70°C), stearyl monoglyceride (melting point 6
0-65°C), myristic acid (melting point 58.9°C), valmitic acid CrA point 68.1'C), stearic acid (melting point 69.6°C), cetyl alcohol (melting point 49°C), nutearyl alcohol (m point 58.5℃), whale mouth (
melting point 41-48℃), balm wax (melting point 85-86℃)
, beeswax (melting point 63-66℃), paraffin (@ point 5
0-75℃), etc.

Examples of the multi-M71 include 0 powder, dextrin, pectin, carrageenan, tamarind seed gum, gum arabic, sodium tafibril glycolate, and methylcellulose. Sugars include sucrose, milk υh1 fructose, glucose, etc., as well as sorbitol, mannitol, maltitol,
Examples include sugar alcohols such as lactitol. Examples of proteins include gelatin and casein.

As the coating method, all the usual coating methods can be applied, but the following methods are exemplified.

■Spraying method: A method in which dipeptide sweetener or its granules are placed in a coating pan, and the coating liquid is sprayed onto it to coat it.

■Stream #1 method: A method in which the dipeptide sweetener or its granulated product is made to float and flow in an air stream, and the liquid to be treated is sprayed and coated.

■Spraying method Add the rainbow peptide sweetener or its granulated product to the heated and melted liquid M-covering agent, mix and disperse thoroughly, and then spray the mixture into a cooling air stream using a river mist device to coat it. Method.

■Dry mix method: A method in which dibetetide sweetener or its granules are added to a liquid coating agent that has been heated and melted, and then put into a kneading machine, kneaded, and coated.

■ Ridding method: A method in which the coating agent is dissolved in a solvent, the dipeptide sweetener or its granules are soaked in it, the solvent is removed by an appropriate method, and the coating is applied.

The following methods are applied.

In general, when the coating material is oil or fat, methods such as ■, ■, ■, or ■ are adopted, and when the coating material is polysaccharides, sugars, or proteins, methods such as ■, (2), etc. are adopted. is preferred.

On the other hand, the particle size of the dipeptide sweetener to be coated and its granulated product is not particularly limited, but preferably 100 mesh (the sieve mesh spacing is 177μ) in each of methods (1), (2), and (3).
In the following methods (1) and (2), 100 meshes or more are used.

The coating agent is suitably used in an amount of about 0.5 parts by weight or more, particularly preferably about 1 to 5 parts by weight, per 1 part by weight of the dipeptide sweetener or its granulated product.

Next, the raw grain powder-containing food premium fukunu as used in the present invention is:
Foods whose main ingredient is raw grain flour such as wheat flour or rice flour (e.g. for confectionery, rice cakes, etc.) Snow, in which the required amount of the main ingredient is pre-blended in powder or granule form. . Examples include hot cage mix, donut mix, shoe mix, madeleine mix, biscuit mix, and cake mix.

The amount of the aa dipeptide sweetener to be added is appropriately selected depending on the type of target food Gremisoqunu and the desired degree of sweetness.
．． This is the ratio of 5 road R%. In the production of wood food Gremix, the types and combinations of other food raw materials used in addition to the coated dibegtide and raw grain flour, or the method of blending the wood premix, etc., are selected or processed using conventional methods. good.

EXAMPLES Next, the present invention will be explained in more detail with reference to experimental examples and examples.

Experimental Example 1 AP I 200 f and dextrin (Pine Dexna 100, manufactured by Matsutani Chemical Industry Co., Ltd.) 15 (1) were mixed in a fluidized bed granulation mixture (Freund Sangyo Co., Ltd., FL-10ff).
ll) and add 500 g of dextrin IO% aqueous solution.
as binder, spray pressure 0.8 kg 10I2.
The granulation operation was carried out at a temperature of 25°C, and the granulated material S was 60°C at a temperature of 50°C.
After drying for a minute, APM granules were obtained.

Put 200f of the granules (82 to 100 mesh) into a coating pan, and while rotating, add 200f of dextrin.
Then, it was dried at 50° C. for 80 minutes (fluidized bed granulation M) and coated APM (APM content 2S%) was obtained.

This coated APM (20 to 100 mesh) and wheat flour (manufactured by Nichifun Seifun Co., Ltd., violet) were mixed at a weight ratio of 1:50, and the amount of APM6 remaining after storage at 40° C. for one month was measured.

As a result, as shown in Table 1, the APMO survival rate was clearly increased by coating with API.

Table 1 Experimental Example 2 200g of AP 140 granules (100 mesh bath) obtained in Experimental Example 1 and hydrogenated cottonseed oil (1, pouring point approx. 70"C)
) & kneader (Fuji Paudal Co., Ltd. Fl, KDHJ-2
The APML
/) Temporarily restored granules, Gien APM (APM included 25%)
was gotten.

This 6J1. Mix t, z A P M (16 mesh bath) and wheat flour (Nippon Seifun Toga, ingredients are Tokumei, Super Violet) at a ratio of 1:100, and heat to 40"C.
, APM residues were measured after storage for one month.

The result 1. As shown in . . .-2, the retention rate of APMs was clearly increased by suspending APMs.

Table 2 Example 1 A Ho Sotoke Ichiban mix was prepared using the formulation shown in Table 8. It was placed in a polycello bag and stored at 40°C for one month, after which the remaining amount of API in the pancake mix was measured. On the other hand, control product 240.4j1. 1 egg for each invention 241.6f
Add 150+/ of milk and mix lightly, hot play) (
The pancakes were baked at 180° C. for 6 minutes, and the taste was evaluated by a sensory test. As the coating API, the coating APM (20 to 80 meshes) obtained in Experimental Example 1 was used.

Table-3 Table-4 From the results in Table-4, the products containing APM alone were:
While APM was decomposed and the sweetness decreased, in the case where the ldAPM of the present invention was added, the API was not decomposed and the sweetness did not decrease.

Example 2 A Kutsushi mix was made with the formulation shown in Table 5. After storing it in a polycello bag and storing it for 40" CKI months, the remaining amount of APM in the Iraq Tsuki mix was measured. On the other hand, the control product 2.3
2 f, invention 2 a 4. l f respectively, lk
Add loosely kneaded putter 50f and 1 egg, knead well until it becomes a smooth dough, and bake in the oven (175℃) for 12 minutes.
Bake for a minute, adjust the texture and enjoy the sensual taste.
lL+ was performed. In addition, the subject jd A P M is accidental case 2
The 11 APM (16 mesh) obtained in the above was used.

Table-5 Table-6 From the results in Table-6, the API added alone has a
In contrast, in the product to which APM of the present invention was added, the API did not decompose and the sweetness did not decrease.

Effects of the Invention The food premix containing raw and killed flour of the present invention stably contains a dipeptide sweetener, and is completely unaffected by the action of degrading enzymes of the sweetener contained in the raw and killed flour. As a result,
Compared to the case where an uncoated dipeptide sweetener is used, the sweetness level decreases along with vomiting, whereas the food blend containing raw >96) of the present invention has this phenomenon. L-shaped M with good sweetness and is hard to swallow! It can be maintained for a long time IC11. Furthermore, the food premix containing fresh and killed flour of the present invention hardly loses its sweetness even when it is subjected to heat treatment, which is necessary when it is eaten.

Claims (1)

[Claims] Raw grain flour-containing food premix containing coated dipeptide sweetener