JPS6324652B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing edible oil- and fat-containing capsules. (Prior art) Japanese Patent Publication No. 34-5600 and U.S. Patent No. 2809895
A method is disclosed in which an emulsion in which an aromatic oil is dispersed in corn syrup is made into a finely divided solid. US Patent No. 3,041,180 This is related to the above invention, and discloses a method in which emulsification is facilitated by adding glycerol, glycols, and an emulsifier to corn syrup. JP-A-58-116652 discloses a method for obtaining granules by adsorbing solid edible fats and oils onto powdered seasonings. (Problems to be Solved by the Invention) In recent years, the forms of food and drink have been changing in response to changes in tastes for food and drink. Therefore, there is a demand for various edible oils and fats that are raw materials for food and drink products in powder or granule form. Known methods for powdering or granulating specific materials include lactose adsorption methods, spray drying methods, and granulation methods, and attempts have been made to apply these methods to edible oils and fats as well. However, despite many efforts, commercially available powdered fats and oils have incomplete coatings, so they are susceptible to deterioration over time due to oxidation that is characteristic of fats and oils.Furthermore, they are relatively hygroscopic, resulting in poor shelf life. Easy to solidify. Moreover, there are still many problems such as insufficient solubility, easy to form lumps, and even in the dissolved state, many of them lack transparency. The appearance of fats and oils is desired. (Means for Solving the Problems) As a result of extensive research in order to solve the above problems, the present inventors have found that edible fats and oils are encapsulated using a mixture of sucrose and a certain type of starch hydrolyzate. Although the resulting capsules are fine particles, contact with the outside air is almost completely cut off, so there is little deterioration due to oxidation of edible fats and oils, and the product is extremely stable in the form of powder or granules. I found out that
The present invention was completed based on this knowledge. That is, the present invention uses edible fats and oils with a DE of 5 to 12.
The weight mixing ratio of starch hydrolyzate and sucrose is 40:
The present invention provides a method for producing edible fat-containing capsules, which is characterized in that the capsules are encapsulated with a carbohydrate mixture of 60 to 55:45. The edible oils and fats used in the present invention are not particularly limited, and include, for example, refined vegetable edible oils such as soybean oil, corn oil, and safflower oil, refined animal fats and oils such as milk fat, beef tallow, and pork fat, and processed oils and fats thereof. Examples include butter, margarine, etc. Next, as the starch hydrolyzate which is a component of the carbohydrate mixture, one having a DE of 5 to 12 is used, preferably one having a DE of 7 to 8. Those with a high DE have good amorphization, but have high hygroscopicity, and those with a low DE have low hygroscopicity, but have poor amorphization, making it easy to crystallize and break the capsule. Characteristics of these carbohydrates are that the purer they are, the easier they are to crystallize, and if they are not in an amorphous state, they will not be injected in the form of clean threads during production, so the quality of the amorphous has a very large effect on the commercialization of the product. Therefore, the types of carbohydrates to be mixed, the mixing ratio, etc. are important factors. In the present invention, a carbohydrate mixture obtained by mixing sucrose and starch hydrolyzate at a weight mixing ratio of 40:60 to 55:45 is used, and as a result, the best capsules can be obtained. It is desirable to add an emulsifier when dispersing the edible fat into the carbohydrate mixture solution. Any emulsifier that is approved as a food additive can be used, but soybean lecithin and sucrose fatty acid esters having an HLB of about 4 to 12 are particularly preferred.
The amount of emulsifier added is 3 based on the weight of the raw edible fat.
~5% is sufficient. In addition, antioxidants and other additives may be added as appropriate. Antioxidants include those permitted as food additives, such as sodium l-sorbate, 2,6-di-t-butyl-4-methylphenol (BHT), vitamin E, natural rosemary, and sage. Vitamin E is particularly preferred from the viewpoint of harmony between carbohydrates and edible fats and oils. In addition, when using an antioxidant, the appropriate amount of addition is about 2% based on the weight of the raw material edible fat. Other additives include flavors, food colors, and other nutritional substances such as eicosapentaenoic acid and taste substances such as monosodium glutamate. The edible fat-containing capsule of the present invention can be produced by the following method. First, a small amount of water is added to a mixture of sucrose and starch hydrolyzate and the mixture is heated and melted. On the other hand, auxiliary components such as emulsifiers are appropriately added to the edible oil and fat and mixed thoroughly. After stopping the heating of the carbohydrate mixture, a required amount of edible oil and fat is gradually added and dispersed while stirring vigorously. Here, the amount of edible oil and fat added to the carbohydrate mixture should be 0.2 to 20% by weight.
From the viewpoint of quality stability, 0.5 to 10% by weight is preferable. After adding the edible fat and oil to the carbohydrate mixture, continue stirring slightly. The emulsion (matrix) thus obtained is transferred to a heated extruder.
Meanwhile, put alcohol in a cooling tank and
Cool to 20℃. Alcohol is used for cooling and cleaning purposes, so long as it does not pose a food hygiene hazard, alcohol is fine, but alcohol with a boiling point that is too low should not be used, considering that it will come into contact with the heated carbohydrate mixture. Appropriate. However, in consideration of distillation and purification for reuse, it is desirable to use an alcohol with a low boiling point, and since water causes the outflow of carbohydrates, it is preferable that the alcohol can be distilled and recovered as an anhydride as much as possible. Isopropyl alcohol is the most preferred alcohol that satisfies these requirements, but ethyl alcohol can also be used satisfactorily. The emulsion (matrix) is injected into the cooling tank from the extruder while stirring. During this time,
Sufficient cooling is necessary to suppress the temperature rise in the cooling tank, and the temperature should be kept below about 10°C to prevent the injected particles from softening. After the injection is completed, stirring is continued for a while to thoroughly crush, cool, and wash the outer surface, and then the capsules and alcohol are separated by centrifugation or other operations. Various means can be used for this separation operation as long as the edible fat capsule and the alcohol can be separated and the separation does not involve crushing the particles. In order to prevent re-solidification of the edible oil/fat capsules after alcohol separation, it is desirable to add and mix an anti-caking agent. Various anti-caking agents can be used here, but tertiary calcium phosphate, α-lactose and the like are preferred, with α-lactose being particularly preferred. The amount of the anti-caking agent to be added may be determined as appropriate, but in the case of α-lactose, an appropriate amount is 1 to 5%, preferably 2 to 3%, based on the weight of the carbohydrate mixture. After mixing with the anti-caking agent, the edible oil/fat capsules are dried. Drying can be carried out by various methods, but a method that does not have disadvantages such as melting of undried particles due to heat or pulverization due to flowability is suitable. Further, it is desirable that the drying be performed at as low a temperature as possible. For this purpose, use a vacuum rotary dryer at a heating temperature of approximately 30-35℃ and a vacuum degree of approximately 20-35℃.
It is preferable to dry while rotating gently at 50 Torr. (Effects of the Invention) The edible oil-containing capsules obtained by the present invention have excellent preservability against moisture absorption and good solubility. Moreover, when used in the form of a solution, it has excellent transparency and can be expected to be used over a wide range of areas. (Example) Next, the present invention will be explained in detail with reference to Examples and Usage Examples. Reference Example 1 The performance of various anti-caking agents was evaluated by the following method. The results are shown in Table 1. (1) Solubility Add 1 g of anti-caking agent to 100 ml of water or 1% citric acid aqueous solution, stir to dissolve,
Judgment was made with the naked eye. (2) Anti-caking effect After separating the edible fats and oils encapsulated by the method of the present invention from alcohol, 3% by weight of a predetermined anti-caking agent was added to the wet weight of the oil in an undried state. This was then dried under reduced pressure in a rotary evaporator over a water bath at about 40°C. After drying, the capsule was left in the open (or indoors) for about 24 hours, and then the condition of the outer surface of the capsule was observed and judged as follows. 〇...Smooth condition△...Those that cause some blotching ×...Those that cause blotching

[Table] Reference Example 2 The performance of various carbohydrate mixtures was evaluated by the following method. The results are shown in Table 2. (1) The mixture state, amorphous component, and injection state were observed with the naked eye and judged as follows. ◎...Good, 〇...Slightly good, ×...Poor (2) Moisture absorption resistance 20 mesh (on sieve) 20 g of granulated sugar
Mix 1 g of the mesh sample (on the sieve) and
%, after leaving it in a constant temperature and humidity chamber at 25℃ for 1 hour,
It was determined as follows. 〇……Things that are in a smooth condition×……Those with some blotching ××……Those with mostly blotching

[Table] * Scorching Example 1 Water 3 was placed in a boiling pot and brought to a boil. Add to this 11 kg of purified granulated sugar and starch hydrolyzate ("Pinedex #1 (DE7-8)", manufactured by Matsutani Chemical Industry Co., Ltd.)
Add 9 kg and heat to dissolve, further increasing the internal temperature to 117 ~
It was boiled down until it reached 120℃. On the other hand, heat and dissolve 1 kg of purified head, add 40 g of soybean lecithin, and vitamin E ("Emix").
80 (manufactured by Eisai Co., Ltd.) and 20 g of Butter Flavor (manufactured by Takasago International Corporation) were added and stirred and mixed to dissolve, thereby preparing a liquid edible fat. Stop heating the carbohydrate mixture and stir at high speed (approx.
2000 rpm), liquid edible oil and fat were gradually added. After the addition was completed, stirring was continued for about 1 to 2 minutes to sufficiently disperse and emulsify. This emulsion was transferred to a heated extruder. In addition, about 50 g of isopropanol is placed in a cooling tank equipped with a crushing stirrer and cooled to about -10°C.
While cooling and stirring the isopropanol, the emulsion was extruded through a hole having an extrusion diameter of 0.7 mm in an extruder at a pressure of about 2 kg/cm ² G. The liquid temperature after extrusion was about 2°C. Next, the edible oil-containing capsules obtained by separating alcohol using a centrifuge are pre-mixed with α-lactose.
600 g of the product was placed in a vacuum rotary dryer and dried at a heating temperature of 30 to 35°C and a vacuum of 20 to 30 Torr for about 5 hours to obtain 18.8 kg of product. This capsule is a milky white, almost odorless, fine granular substance with a
The weight of 60 pieces was 13.2 kg. Examples 2 to 6 Each component shown in Table 3 was used in a predetermined ratio,
Edible oil-containing capsules were obtained in the same manner as in Example 1. The color tone of each capsule is Example 2 (milky white), Example 3 (brown), Example 4 (yellow), Example 5 (light yellow),
Example 6 (milky white).

[Table] Usage example 1 Consomme soup powder Salt 70g Sugar 16 Malic acid 0.3 Onion powder 1 Celery powder 0.2 Garlic powder 0.2 White pepper powder 0.4 Powdered soybean oil 1.2 Product of Example 1 10.7 Add 3g of powdered soup of the above formulation to hot water When added to 100 ml, it dissolved quickly and did not become cloudy. Usage example 2 Powdered beef soup Salt 42.7g Sodium glutamate 10 Carrot powder 1.5 Onion powder 2.6 Garlic powder 0.3 White pepper powder 0.5 Sage powder 0.03 Thyme powder 0.03 Product of Example 2 12.34 Add 2.5g of powdered soup of the above recipe to 100ml of hot water. When added, it quickly dissolved and did not become cloudy. Usage example 3 Powdered Chinese soup beef extract powder 3.5g Gelatin 0.2 Salt 19.0 White pepper powder 0.5 Onion powder 1.0 Carrot powder 0.3 Garlic powder 0.2 Sodium glutamate 2.8 Product of Example 3 12.5 Add 4.0g of powdered soup of the above formulation to 100ml of hot water As a result, it dissolved quickly, did not become cloudy, and a moderate amount of oil floated on top. Usage Example 4 Cake Mix Flour 100 parts by weight Powder Sugar 40 Skimmed Milk Powder 10 Baking Powder 3 Product of Example 6 5 Salt 0.2 Cake mix was prepared by mixing each component according to the above recipe. This was mixed with about the same amount of water and baked in a frying pan to obtain a cheese-flavored hot cake.

Claims (1)

[Claims] 1. Edible fats and oils are encapsulated in a carbohydrate mixture of starch hydrolyzate with a DE of 5 to 12 and sucrose in a weight mixing ratio of 40:60 to 55:45. Method for producing edible oil-containing capsules. 2 The amount of edible oil and fat added to the carbohydrate mixture is 0.2
20% by weight of the manufacturing method according to claim 1.