JPS61152242A - Lecithin cake - Google Patents

Abstract

PURPOSE:The titled cake keeping effects of lecithin for a long period, having improved taste, obtained by coating the surface of dried cereals, beans, etc. having an approximately original form with a lecithin (a mixture with saccharide) and applying a sugar-coated layer and a fat and oil layer to the surface of the cereals, etc. CONSTITUTION:Cereals such as wheat, rice, sweet potato, etc., beans, fruits, or vegetables are dried by liophilization, hot air drying, etc., to give dried cereals, etc., having an approximately original shape. Then, the surface of the dried cereals, etc. is coated with a lecithin such as soybean lecithin, animal liver lecithin, etc., or a mixture of lecithin and a saccharide to form a coated layer. A fat and oil layer consisting of a vegetable oil, animal oil, etc., and/or a sugar-coated layer consisting of an oligosaccharide, etc., is formed as an outer coat on the coated layer, to give the aimed cake.

Description

[Detailed Description of the Invention] (Industrial Application Field) The purpose of this Zenmeiban orecithin confectionery is to prevent brain aging, activate brain cells, cell activation, liver disease, kidney disease, etc. A lecithin confectionery that is said to have the effect of improving diseases, diabetes, etc., and that does not deteriorate due to oxidation or moisture absorption even when stored for a long period of time, can maintain its effect, and can improve its taste. Located in Tsutsumi.

(Prior art and its disadvantages) In general, lecithin is a phospholipid found in animal organs such as the brain, egg yolks, and soybeans. When the lecithin content in the body decreases, the vitality of brain cells decreases, and the It is known that the function of the brain system deteriorates, and if this lecithin is given orally to elderly people whose brain function is deteriorating, it can prevent brain aging.1) T! It is known to have brain effects.

In addition, lecithin IA cell activation, liver disease
.

It is an essential active ingredient for the human body and is said to have the effect of improving kidney disease, diabetes, etc., and is also a constituent component of the human body.

However, this lecithin is a white to li&yellow, unstable resinous or spiral substance that is extremely susceptible to oxidation and absorption.

Therefore, this lecithin is usually commercialized in the form of starch syrup as dioleyl lecithin, which is a derivative with excellent oxidative stability.

However, this dioleyl lecithin confectionery cannot improve its hygroscopicity, and if it is made into starch syrup, it is not only undesirable from a hygiene perspective, but in addition, the resin-like form may stick to the teeth in the oral cavity. However, there were many drawbacks, such as the unique taste that made it difficult to eat.

There have also been attempts to make lecithin into soft capsule-like capsules by using gelatin, but these had the drawbacks of high processing costs, making them unsuitable for general products such as confectionery, and giving the impression of being pharmaceutical.

Moreover, since this lecithin is different from natural lecithin and is a derivative thereof, it has the disadvantage that it is inferior to natural lecithin in terms of effectiveness.

(Solution) In light of the drawbacks of lecithin confectionery, the inventors have conducted extensive studies on the creation of a food product that uses natural lecithin but has excellent oxidation resistance and moisture absorption resistance, and is also delicious as confectionery. In other words, this invention is a method of coating lecithin or a mixture of lecithin and sugars on the surface of dried products such as grains, beans, fruits, root vegetables, etc. that can maintain at least approximately their original shape even when dried. The present invention relates to a lecithin confectionery characterized by further coating the outer skin of this coating layer with an oil layer and/or a sugar coating layer.

(Structure of the Invention) Grains, beans, fruits, and root vegetables that can maintain at least substantially their original shape even when dried to be used in this invention include onion millet, wheat, rice, millet, millet, potato, sweet potato, and radish. Examples include carrots, gopberries, peanuts, dice, fava beans, peas, pruno, pulberries, and strawberries.

Among these dried products, starch I! Among those whose main component is amylose, those which have been processed in advance into a β-amylose state are preferred.

Note that other raw materials may also be subjected to some kind of processing treatment in advance. The material is then processed to maintain its original shape as much as possible.

Such unprocessed or processed raw materials are first dried.

This drying method may be according to a conventional method, and for example, known drying methods such as freeze drying, hot air drying, and natural drying can be employed.

The lecithin used in this invention is preferably natural lecithin, but derivatives or synthetic lecithin may also be used in some cases.

Natural lecithin includes soybean lecithin, egg yolk lecithin,
Preferred examples include animal liver lecithin and yeast lecithin. , jF4 body or synthetic lecithin], -α-distearoyl lecithin, 1. -α-dioleylecithin and the like.

Incidentally, in order to extract lecithin from soybean (Glycine vnax merr) seeds, this raw material is dried and pulverized, extracted with acetone, the extracted residual aroma is further purified with acetone, and the filtered product is filtered with chloroform. Lecithin can be obtained by separating and purifying with methanol and evaporating this methanol layer to dryness.

In this invention, such lecithin alone or a mixture of 1 to 60 parts by weight of lecithin and monosaccharides, oligosaccharides, etc. per 100 parts by weight is used. j! Used as a constituent material of layers. .

The monosaccharides and oligosaccharides used in this lecithin mixture include glucose, fructose, xylose, mannose, sucrose, maltose, coupling sugar,
etc. can be exemplified.

After this mixing, the mixture is heated and dissolved, and this melt is applied as a coating layer of the dried raw materials.

When the outer skin layer is formed using lecithin alone, it is applied as it is or after being heated and melted as a coating layer of the dry raw material.

The I% coating area and coating thickness will vary depending on the shape and size of the raw material, but it will be distributed as uniformly as possible over the entire circumference of the raw material, in some cases unevenly, and if necessary on a part of the raw material. As evenly as possible or unevenly as the case may be, original +
The film may be coated to a thickness of about 1750 to 172 of the major axis of ty-t.

In this case, an oil layer and/or a sugar coating layer is further formed as an outer covering of this coating.

First 1. This oil layer may be formed by frying vegetable oil, Q oil, etc. using a conventional frying method, or may be formed by coating with a wax such as carnauba wax (tyokolate).

The sugar coating layer may be formed according to a conventional method, and may include proteins such as pectin and gelatin, the above-mentioned tP, saccharides such as sugars and oligosaccharides, and oils and fats such as edible wax, which are mixed as necessary with 1 + 1, Part II ! The coating may be formed using a mixture of aromatics, colorants, dispersants, etc., using a method such as Step 1.

In the present invention, only one of the fat layer and the sugar coating H may be used as the outer skin, or in some cases, both layers may be laminated.

In this case, either the sugar coating layer or the oil/fat layer may serve as the outer layer.

The thickness of these outer coatings is not particularly limited, but it is necessary to coat at least the entire circumference.

In this way, the lecithin confectionery according to the present invention is obtained.

The lecithin confectionery according to the present invention should be such that at least an adult can consume about 200 mg of lecithin per day, and a child can consume about 273 mg of lecithin per day. In either case, the desired effects of the present invention can be achieved. Can be achieved.

(Effects) As detailed above, the lecithin confectionery according to the present invention has a small amount of lecithin even when dried. Also G
A mixture of orecithin and saccharides is coated, and the outer skin of the coated saccharide is coated with a layer of fat and/or a sugar coating.
It is characterized by [/shichinkat],
Sugars in the IlQ layer or the glycocalyx layer of the outer coat absorb lecithin/!
Ii! In addition, the oil layer and/or sugar coating layer of the outer skin can prevent lecithin from being oxidized, so even if stored for a long time, there will be no oxidation or absorption, and it will prevent brain aging. In addition to maintaining lecithin paste, which is said to have effects such as activating brain cells, cell activation, liver disease, kidney disease, diabetes, etc., it has been traditionally used from a sanitary perspective. In order to improve the resin-like stickiness and taste that did not match the flavor of fir-like sweets, the conventional processing method of using gelatin to make lecithin into a soft capsule-like product was expensive and The aim is to eliminate all the disadvantages of being unsuitable for general products such as confectionery due to its shape.
-It is a confectionery that can be eaten.

Next, the present invention will be explained by examples.

Implementation example and comparative example Bean nuts were used as the dry raw material.

These peanuts were processed with butter in advance.

30 parts by weight of soybean lecithin and 100 parts by weight of maltose were added to the entire outer periphery of the peanut, mixed and heated, and this mixture was coated to a thickness of about 1 mm, and further fried in melted butter.

On the other hand, soybean lecithin itself was used as a comparative example.

The lecithin confectionery was eaten by 10 people, one after it was manufactured, and the other after it had been left at 60°C for one week, and they were asked questions regarding the following items.

It has a rubbery taste.　　　　−○ It has a unique smell.　　　　　〜△ It has a sour taste and gives me heartburn after eating. -mouth It's very delicious.　　　　　−× The results are shown in Tables 1 and 2.

Table 1 (immediately after unit person) Table 2 (1 week later, attendant) Because the results overlap, there are more than 10 people on each side.

Test example 1 68 o male. Diagnosed with encephalomalacia at the hospital.

He often forgets that he has eaten immediately after eating and complains that he is hungry. I often tell stories about my childhood, but I don't really understand what's happened these days, even if it happened yesterday.

I have no interest in television or newspapers.

The subjects were allowed to eat a minimum of 20 peanuts per day, and as many as they desired.

After continuing to take the drug for three months, I gradually started watching and reading newspapers and television, which I had no interest in, and after six months, I was less likely to get lost when I went for a walk.

Test Example 2 An English word memory test was given to 50 junior high school girls. Due to differences in language ability, we divided the students into classes 1 to 3, resulting in 10 students in 1st grade, 10 in 2nd grade, and 30 in 3rd grade.

These 50 people were given the confectionery of the example three times a day. night,
They memorized 10 words in 30 minutes and had them write down the memorized words the next morning.

Each class was asked to memorize the same words, and the results were looked at before and one month after the practice.

Memory for 5 or more words was considered acceptable, and memory for 5 or less words was considered poor.

The results are shown in Tables 3 to 4.

Table 3 (Before taking) [-m-□□□□-“□ Grade 1 1 Possible (%) 1 Not pJC%) 1 Hi□□-□
)-1---------Monday 11----" 11, 12
0180 1 Hi□□−−4−1−−−−−I−−−−−−−□□日hee−−+−−−1−□−−−@13 11.0 190 1 (bottom margin ) Table 4 (After eating) Grade 1 I Possible (%) 1 Not possible (%) 1 He-1 +1 170 130 1+2 14
0 160 1 Too - Too - +3 130 170 '1 It was found that people with high basic academic ability were more effective.

As is clear from the above results, the lecithin confectionery according to the Kome invention has excellent effects.

Claims (1)

[Claims] (1) Lecithin or a mixture of lecithin and saccharide is coated on the surface of a dried product such as grains, beans, fruits, root vegetables, etc. that can maintain at least approximately their original shape even when dried, and the outer skin of this coated layer is further coated with a sugar coating layer. A lecithin confectionery characterized by being coated with/or an oil/fat layer.