JPS6240993B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention produces edible powder granules with excellent water dispersion and disintegration properties by uniformly spraying a specific oil-in-water emulsion onto rolling or flowing edible powder such as wheat flour, soybean powder, cocoa powder, etc., and then drying it. The present invention relates to a method for manufacturing. Edible powders that are not compatible with water include edible powders such as wheat flour, soybean protein powder, and cocoa powder, and premixes such as cake mix powder made mainly from wheat flour, and when water is added to these during cooking or secondary processing. It is well known that this method has the drawback that it tends to form lumps, which are generally called "clumps", making it extremely difficult to use. In the past, various attempts have been made to improve the above-mentioned drawbacks and improve water compatibility.For example, (1) mixing hydrophilic sugar powder with edible powder that has poor water compatibility; Kneading (3) It is well known that there are methods such as granulating water, sugars, and fats and oils as a binder. However, the above-mentioned method (1) of mixing hydrophilic saccharide powder, for example, powdered sugar,
Powdered starch syrup itself tends to form clumps, so good results cannot be obtained. Furthermore, the method (2) for kneading fats and oils requires a considerable amount of fats and oils, and the resulting product has poor fluidity, making it difficult to handle during the manufacturing process. Furthermore, because of poor water compatibility, water dispersion and disintegration properties are poor, and the desired effect cannot be achieved. Therefore, various methods have been attempted, such as method (3), in which edible powder is granulated to facilitate handling during the manufacturing process and to improve water dispersibility and disintegration. For example, steam or water may be used to moisten the surface of powder particles to give them mutual adhesion to form granules, or sticky substances such as sugars and oils may be added to water-insoluble powders as a binder. ) and granulation by fluidized bed granulation, rolling granulation, extrusion granulation, etc. is known. However, the edible powder granules obtained by these granulation methods usually have poor water compatibility, and although granulation improves free-flowing properties and sedimentation properties, when water is added during cooking or secondary processing, Water dispersion and disintegration properties are not completely satisfactory, and so-called "clumps" are generated, making it difficult to dissolve. In order to increase the commercial value of the above-mentioned conventional edible powder granules that are poorly compatible with water, the inventors of the present invention made extensive studies and conducted repeated tests. Alternatively, by uniformly spraying an oil-in-water emulsion consisting of an aqueous solution containing an emulsion stabilizer, making the powders adhere to each other, granulating them, and then drying them, an edible product with significantly superior water dispersibility and disintegration properties compared to conventional products. It was discovered that powder granules could be obtained, and the present invention was completed. Aqueous dispersion of edible powder granules obtained by the present invention,
Factors that affect disintegration properties include the composition of the oil-in-water emulsion, the average particle size of fat globules in the emulsion, the ratio and method of addition of the emulsion to the edible powder, and will be explained in detail below. do. In the present invention, the emulsion sprayed onto the edible powder is
It is prepared from an aqueous solution containing edible fats and oils, an emulsifier, and water or an emulsion stabilizer such as sugars and/or soluble proteins, dairy products, and mucilage substances. The above-mentioned edible oils and fats include edible natural animal and vegetable oils, synthetic triglycerides, oils and fats that have been subjected to treatments such as hydrogenation and transesterification, and mixtures thereof, such as soybean oil, cottonseed oil, corn oil, and cacao butter. , palm oil, coconut oil, milk fat, butter, beef tallow, fish oil, etc., and oils and fats obtained by subjecting them to hydrogenation, transesterification, fractionation, etc. The oil-in-water emulsion used in the present invention is the above-mentioned Contains 3 to 35% by weight of fats and oils such as. In this case, if the fat content is less than 3% by weight, the stability of the oil-in-water emulsion will be poor, and the resulting edible powder granules will have poor water dispersion and disintegration properties; The viscosity of the oil emulsion increases, making it difficult to spray and evenly spraying onto edible powder. Therefore, it is appropriate that the oil content in the emulsion mentioned above is in the range of 3 to 35% by weight. In the present invention, at least one of acetoglyceride, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lactated monoglyceride, etc., ie, one type or two or more types, is appropriately used as an emulsifier. Note that the acetoglyceride described above is a mixture of diacetyl triglyceride and monoacetyl triglyceride. Glycerin fatty acid ester is a partial ester of glycerin and saturated and/or unsaturated fatty acids, and is mainly composed of monoester. Propylene glycerin fatty acid ester is a monoester of propylene glycol and saturated and/or unsaturated fatty acids.
Sorbitan fatty acid esters are mixtures of mono-, di- and tri-esters of sorbitan, sorbide, sorbitol with saturated and/or unsaturated fatty acids. Sucrose fatty acid esters are mixtures of mono-, di-, and tri-esters of sucrose and saturated and/or unsaturated fatty acids, but particularly preferred are lipophilic HLB (hydrophilic-lipophilic balance).
Hydrophilic Lypophilic Balance) 7 or less sucrose fatty acid ester. Lactated monoglyceride is an ester reaction product of glycerin fatty acid monoester and lactic acid. The oil-in-water emulsion used in the present invention contains 0.4 to 5% by weight of at least one of the above-mentioned emulsifiers, ie, a mixture of one or more of them. If the amount of the emulsifier added is less than 0.4% by weight, the stability of the oil-in-water emulsion will be poor, and the water dispersion and disintegration properties of the edible powder granules obtained by spraying and drying the oil-in-water emulsion will be poor. The desired effect is not achieved. On the other hand, when the amount of emulsifier added exceeds 5% by weight, the water dispersion and disintegration properties of edible powder granules obtained by spraying and drying an oil-in-water emulsion do not improve and show approximately constant values; Not only does the viscosity of the oil-based emulsion increase, making it difficult to spray, but it also gives off an emulsifier odor, which is undesirable. As an example, an oil-in-water emulsion is prepared by adding varying amounts of glycerin monostearate as an emulsifier to wheat flour, and is uniformly sprayed, the powders are allowed to adhere to each other, and then dried to form flour granules; water dispersion; The measurement results of disintegration are shown in Table 1 below. The method for preparing the emulsion, the method for producing the granules, etc. are based on the method of Example 1, which will be described later. As shown in Table 1, the water dispersion and disintegration properties (wetting time, number of lumps, and amount of lumps of granules) change when the amount of glycerin monostearate in the oil-in-water emulsion becomes 0.4% by weight. Both the amount of lumps and the amount of lumps become significantly better, and when the amount exceeds 5% by weight, the wetting time of the flour granules becomes slightly longer, and the number of lumps and the amount of lumps remain at the same level and reach an equilibrium. Therefore,
It can be seen that the amount of glycerin monostearate added as an emulsifier in the emulsion is suitably in the range of 0.4 to 5% by weight.

【table】

[Table] The aqueous phase of the oil-in-water emulsion used in the present invention may contain emulsion stabilizers such as sugars and/or soluble proteins, dairy products, and sticky substances. Monosaccharides, disaccharides, oligosaccharides, and polysaccharides, whether reducing or non-reducing, can be added as sugars, but the important purpose of addition is to adjust the sweetness of the emulsion.
Typical soluble proteins derived from animals and plants that can be used as emulsion stabilizers include sodium caseinate and soybean protein, and any one of these or a mixture of two or more of these can be used. Dairy products rich in soluble protein and lactose, such as milk, powdered milk, and skim milk powder, can also be used. These soluble proteins and dairy products have an emulsion stabilizing effect that coats the fat globules in the oil-in-water emulsion and increases the stability of the oil-in-water emulsion.
The limit should be about % by weight, and adding more than that is meaningless for stabilizing fat globules in the aqueous phase. Examples of the above-mentioned emulsion stabilizers include mucilage substances such as guar gum, tragacanth gum, xanthan gum, carrageenan, locust bean gum, and tamarind extract, which can be mixed in at a stage before homogenization. An example of the method for producing the oil-in-water emulsion used in the present invention described above is as follows. First, the raw material fat is melted, and then one or more of the above-mentioned emulsifiers are added and mixed and stirred to dissolve it in the raw material fat. Thereafter, water or an aqueous solution maintained at a temperature of 60 to 80°C containing emulsion stabilizers such as sugars and/or soluble proteins, dairy products, mucilages, etc., and fragrances, pigments, etc. as necessary. After adding the above-mentioned emulsifier-containing oil and fat into the mixture and mixing it to make an emulsion,
Furthermore, in order to stabilize this, a homogenization treatment (homogenization) is performed using a high-pressure homogenizer while maintaining the mixture at, for example, 60 to 75°C to obtain an oil-in-water emulsion used in the present invention. The average particle size of fat globules in this oil-in-water emulsion is preferably 4 μm or less. For example, 2 parts by weight of glycerin monostearate as an emulsifier is added to 21 parts by weight of hardened coconut oil with an elevated melting point of 35°C, and the mixture is heated and dissolved and maintained at 75°C to form a first liquid. On the other hand, 77 parts by weight of water maintained at about 80°C was mixed using a Yamato Scientific L-3 type stirrer.
Add the first liquid while stirring at 1000 rpm, and after the addition is complete, stir for 2 minutes to create an emulsion. The emulsion thus obtained is kept at 70°C and
Oil-in-water emulsions with different average particle sizes of fat globules were prepared using a disperser-Homogenizer manufactured by HOMO (LA type, rotation speed 3000 rpm) or a high-pressure homogenizer manufactured by Fukao Seisakusho, and each oil-in-water emulsion was used. Wheat flour granules were prepared, and water dispersion and disintegration properties were measured in the same manner as described in notes (2) to (4) of Table 1. The results are shown in Table 2 below.

【table】

[Table] As shown in Table 2, when the average particle diameter of fat globules in the prepared oil-in-water emulsion is 4 μm or less,
The water dispersion and disintegration properties (wetting time, number of lumps, amount of lumps) of the flour granules, especially the wetting time, were 8 minutes and 40 seconds or less, showing almost favorable values. On the other hand, the average particle size is 10
When the wetting time is 12 minutes or more in the case of μm, the wetting time becomes significantly longer and worse. Therefore, the average particle size of fat globules is 4μ
It is preferable that it is less than m. In the present invention, when producing edible powder granules, the oil-in-water emulsion plays the role of a binder that makes the edible powders adhere to each other.
The water dispersion and disintegration properties of the edible powder granules vary significantly depending on the method and ratio of addition of this oil-in-water emulsion to the edible powder. In the present invention, the oil-in-water emulsion is added to the edible powder by adding an oil-in-water emulsion to the surface of the edible powder that is rolled or fluidized using a device such as a rotary pan, a fluidized bed dryer, or a flow jetter. A method is adopted in which the emulsion is uniformly sprayed and adhered, and the rolling or flowing powders are thereby made to adhere to each other to form granules. However, granulation methods such as extrusion granulation and wet crushing granulation This is not preferable because it results in excessively dense granules, which significantly reduces water dispersion and disintegration properties. In the above-described granulation method of the present invention, if the amount of oil-in-water emulsion added to the edible powder is small, granulation cannot be achieved, and it is difficult to uniformly adhere the edible powder to the surface of the edible powder. , the disintegration becomes worse. Therefore, it should normally be added at a rate of 7% by weight or more based on the edible powder. On the other hand, if a large amount of oil-in-water emulsion is added, the water in the emulsion causes the edible powder to absorb moisture and solidify, becoming dense granules and forming hard lumps, resulting in poor water dispersion and disintegration, as well as dryness. Since the efficiency is also significantly reduced, the amount of oil-in-water emulsion added to the edible powder must be kept at a water content of 20% by weight or less. Table 3 below shows the aqueous dispersions of flour granules obtained by different compositions, amounts, and methods of addition of oil-in-water emulsions sprayed to 100 parts by weight of wheat flour.
This shows that the disintegrability is different. That is, sample 1 is made by mixing 100 parts by weight of wheat flour with 2.5 parts by weight of fat and oil using a grinder for 10 minutes and then drying, and sample 2 is made by mixing 100 parts by weight of wheat flour with 2.28 parts by weight of fat and oil.
After kneading a mixed solution of parts by weight and 0.22 parts by weight of glycerin monostearate for 10 minutes using a crusher,
It is dried granules. In addition, in sample 3, oil and fat were added to 100 parts by weight of flour rolling in a rotary pan.
These are granules obtained by spraying a mixed solution of 2.28 parts by weight and 0.22 parts by weight of glycerin monostearate and then drying the mixture. For Samples 4 to 7, oil-in-water emulsions with varying amounts of aqueous phase were prepared according to the method described in Example 1 below, and each emulsion was added to 100 parts by weight of wheat flour rolled in a rotary pan. These are granules that were dried after spraying 3.0 parts by weight, 5.0 parts by weight, 7.0 parts by weight, and 10.87 parts by weight. Sample 8 is based on 100 parts by weight of wheat flour.
These are granules obtained by kneading 10.87 parts by weight of the oil-in-water emulsion used in Sample 7 for 10 minutes using a crusher and then drying the mixture.

[Table] As shown in Samples 2 to 8 shown in the table above, even if the amounts of oil and emulsifier added to flour are the same, an aqueous phase is added to prepare an oil-in-water emulsion and then sprayed onto flowing flour. By doing this, the water dispersion and disintegration properties of dry flour granules are significantly improved. In particular, when the amount of the oil-in-water emulsion sprayed is 7% by weight or more based on the wheat flour, good values for water dispersion and disintegration properties can be achieved. It turned out that it shows. On the other hand, a group containing only oil without adding an aqueous phase (sample 1) or a group containing a mixture of oil, fat, and emulsifier (sample 2,
With 3), no effect can be found. That is, by dissolving an emulsifier in fat and oil and then adding an aqueous phase to form an oil-in-water emulsion, the fine fat globules containing the emulsifier are uniformly attached to the edible powder, resulting in granules with good water compatibility. It will be done. The edible powder granules obtained in this way are dried by a normal drying method, but any drying device may be used as long as it has a mechanism that does not destroy the wet granules. The product temperature during drying is 60℃ to prevent various denaturations such as denaturation of the contained proteins and gelatinization of starch.
Hereinafter, the temperature is preferably 50°C or less. The edible powder granules produced by the above production method have good fluidity, and the granule production process can be easily continuous and automated. It also has extremely good water dispersion and disintegration properties when water is added during secondary processing, and can of course be used to improve edible powders such as cake mixes and tempura flour, which are poorly compatible with water, as well as soy protein powder and cocoa. Water dispersibility and disintegration properties of edible powders such as flour can be significantly improved. Next, the present invention will be explained in detail with reference to examples. Example 1 2 parts by weight of acetoglyceride was added to 21 parts by weight of hydrogenated coconut oil with an elevated melting point of 35°C, and then heated and dissolved.
Keep it at 75℃ and use it as the first liquid. On the other hand, while stirring 77 parts by weight of hot water maintained at 80° C. at 1000 rpm using an L-3 stirrer manufactured by Yamato Scientific Co., Ltd., the above-mentioned first liquid was poured into the water. After the addition is complete, stir for 2 minutes to obtain an emulsion. This emulsion was maintained at around 65°C and was heated to 50 kg/min using a high-pressure homogenizer made by Fukao Seisakusho.
Homogenized under ^cm2 conditions, the average particle size of fat globules is 2.5μ
An oil-in-water emulsion of m was obtained. On the other hand, 500 g of flour passed through a 40-mesh sieve was placed in a rotating pot with a diameter of 15 cm, and the flour was rotated at 20 rpm to tumble and fluidize the flour. 54.4 g of the liquid was uniformly sprayed onto the rolling flour using a sprayer to cause the flour to adhere to each other to obtain wet flour granules. The wet flour granules were dried in a ventilation dryer for 15 minutes at a ventilation temperature of 90°C until the product temperature
Dry flour granules with a moisture content of 8% by weight were obtained at 58°C. The particle size distribution, water dispersion, and disintegration properties of this product are ranked 4th.
As shown in the table, the results were good. Example 2 Dry flour granules were prepared in the same manner as in Example 1 except that 2 parts by weight of glycerin monostearate was used as an emulsifier in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Example 3 The same method as described in Example 1 was carried out except that 2 parts by weight of glycerin monooleate was used as an emulsifier in the oil-in-water emulsion composition and a UNI-GLATT fluidized granulation dryer manufactured by Okawara Seisakusho was used. Dry flour granules were obtained. The water dispersion and disintegration properties of this product are 4th.
As shown in the table, the results were good. Example 4 Dry flour granules were obtained in the same manner as in Example 1, except that 2 parts by weight of propylene glycol monostearate was used as an emulsifier in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Example 5 Dry flour granules were obtained in the same manner as in Example 1, except that 2 parts by weight of sorbitan monostearate was used as an emulsifier in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Example 6 Dry flour granules were obtained in the same manner as in Example 1 except that 2 parts by weight of sorbitan tristearate was used as an emulsifier in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Example 7 Dry flour granules were obtained in the same manner as in Example 1 except that 2 parts by weight of sorbitan monooleate was used as an emulsifier in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Example 8 Dry flour granules were obtained in the same manner as in Example 1 except that 2 parts by weight of sucrose fatty acid ester (HLB4) was used as an emulsifier in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Example 9 Dry flour granules were obtained in the same manner as in Example 1 except that 2 parts by weight of lactated monoglyceride was used as an emulsifier in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Example 10 Dry flour granules were obtained in the same manner as in Example 1, except that 1.5 parts by weight of glycerin monostearate and 0.5 parts by weight of propylene glycol monostearate were used as emulsifiers in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Example 11 Dry flour granules were obtained in the same manner as in Example 1, except that 0.5 parts by weight of glycerin monostearate and 1.5 parts by weight of propylene glycol monostearate were used as emulsifiers in the oil-in-water emulsion composition. The water dispersion and disintegration properties of this product were good as shown in Table 4. Comparative Example 1 500g of flour passed through a 40-mesh sieve was placed in a rotating pot with a diameter of 15cm, and the flour was rolled at a speed of 20rpm to fluidize it, and 41.85g of water maintained at around 45℃ was added. The mixture was uniformly sprayed onto rolling flour using a sprayer to obtain wet flour granules. The obtained wet flour granules were dried using a normal ventilation dryer at a ventilation temperature of 90°C for 15 minutes to bring the product temperature to 58°C.
Dry flour granules with a moisture content of 7.9% were obtained. The water dispersion and disintegration properties of this product were poor as shown in Table 4. Comparative Example 2 100 parts by weight of wheat flour as spray liquid at 60℃
Using 10.87 parts by weight of a 30% sucrose aqueous solution maintained at
8.3% dry flour granules were obtained. The water dispersion and disintegration properties of this product were poor as shown in Table 4.

【table】

[Table] Example 12 401 g of wheat flour, 15 g of baking powder, 80 g of anhydrous crystalline glucose, 0.1 g of pigment, 3.3 g of salt, and 0.6 g of flavor were mixed and passed through a 40-mesh sieve to prepare powdered cake mix.
Pour it into the GLATT fluidized granulation dryer and fluidize it.
54.4 g of an emulsion prepared in the same manner as in Example 1 under the conditions of an intake air temperature of 75 to 80°C and an exhaust temperature of 45°C was heated to 60°C.
Hold back and forth, liquid flow rate 10g/min, atomizing air pressure
Wet cake mix granules were obtained by spraying at 2.3 Kg/cm ² , and the wet cake mix granules were fluidized at 80° C. for 15 minutes in the above fluidized granulation dryer to obtain dry cake mix granules. The water dispersion and disintegration properties of this product were good as shown in Table 5. Example 13 4.05 parts by weight of acetoglyceride and 0.76 parts by weight of glycerin monostearate were added to 18.99 parts by weight of hardened coconut oil with an elevated melting point of 35°C, and then heated to dissolve and maintained at 75°C to form a first liquid. Meanwhile, 4.97 parts by weight of powdered starch syrup and skim milk powder were added to hot water kept at 80℃.
Add 2.28 parts by weight and 2.28 parts by weight of sodium caseinate, and use a Yamato Scientific L-3 type stirrer.
Rotate at 1000 rpm to completely dissolve and use as the second liquid. The first liquid kept at 75°C was poured into the second liquid, and after the addition was finished, the mixture was stirred for 2 minutes to obtain an emulsion. The obtained emulsion was maintained at around 65° C. and homogenized using a high-pressure homogenizer manufactured by Fukao Seisakusho at a pressure of 50 kg/cm ² to obtain an oil-in-water emulsion. Dried cake mix granules were prepared in the same manner as in Example 1 using this oil-in-water emulsion and the powdered cake mix described in Example 12. The water dispersion and disintegration properties of this product were good as shown in Table 5. Comparative Example 3 Using the same method as described in Comparative Example 1, using 10.87 parts by weight of a 70% sucrose aqueous solution maintained at 60°C as a spray liquid with respect to 100 parts by weight of the powder cake mix described in Example 12. Dried cake mix granules were obtained, but as shown in Table 5, the water dispersibility and disintegration properties were poor. Comparative Example 4 10.87 parts by weight of a 24% sucrose aqueous solution kept at 60°C was used as a spray liquid for 100 parts by weight of the powder cake mix described in Example 12, and
Dried cake mix granules were obtained in the same manner as in No. 12, but as shown in Table 5, these granules had poor water dispersibility and disintegration.

[Table] Example 14 Soybean protein powder (Ajibron S-2 manufactured by Ajinomoto Co.)
Using 13.33 parts by weight of an oil-in-water emulsion prepared in the same manner as in Example 1 as a spray liquid per 100 parts by weight, soybean protein granules with a moisture content of 7.0% by weight were obtained in the same manner as in Example 1. Ta. water dispersion of this,
The disintegration property was good as shown in Table 6. Comparative Example 5 Example using 30% sucrose aqueous solution as spray liquid
Soybean protein granules were obtained in exactly the same manner as in No. 14, but their water dispersibility and disintegration properties were poor as shown in Table 6. Comparative Example 6 Soybean protein granules were obtained in exactly the same manner as in Example 14 using water as the spray liquid, but the water dispersibility and disintegration properties of the granules were as shown in Table 6.

[Table] Example 15 100 parts by weight of powdered cocoa mix prepared by mixing 50 g of cocoa powder and 50 g of powdered sugar and passing through a 32-mesh sieve was sprayed with 13.33 parts of an oil-in-water emulsion prepared in the same manner as in Example 13. Using parts by weight,
Cocoa mix granules were prepared in the same manner as in Example 1. The water dispersion and disintegration properties of this product were good as shown in Table 7. Comparative Example 7 Example using 30% sucrose aqueous solution as spray liquid
Cocoa mix granules were obtained in exactly the same manner as No. 15, but the water dispersibility and disintegration properties of these granules were poor as shown in Table 7. Comparative Example 8 Cocoa mix granules were obtained in exactly the same manner as in Example 15 using water as the spray liquid, but the water dispersibility and disintegration properties of these granules were poor as shown in Table 7.

【table】

Claims (1)

[Claims] 1. An oil-in-water emulsion consisting of an edible oil, an emulsifier and an aqueous solution containing water or an emulsion stabilizer is uniformly sprayed onto rolled or fluidized edible powder such as wheat flour, soybean powder, cocoa powder, etc. A method for producing edible powder granules, which comprises adhering powders to each other to form granules, followed by drying. 2 The oil-in-water emulsion contains 3 to 35% by weight of edible oil and fat, acetoglyceride, glycerin fatty acid ester, propylene glycol fatty acid monoester,
Contains 0.4 to 5% by weight of at least one of emulsifiers such as sorbitan fatty acid ester, sucrose fatty acid ester, and lactated monoglyceride, and an emulsion stabilizer such as water or sugar and/or soluble protein, dairy products, mucilage, etc. The method according to claim 1, which is obtained by homogenizing an aqueous solution of 60 to 96.6% by weight. 3 Average particle size of fat globules in oil-in-water emulsion is 4 μm
A method according to claim 1, which is: 4. Claim 1, wherein the spraying ratio of the oil-in-water emulsion is 7% by weight or more based on the edible powder, and the water content in the sprayed emulsion is 20% by weight or less based on the edible powder. The method described in.