WO2021005760A1 - Oil-and-fat coated powdered sugar - Google Patents

Oil-and-fat coated powdered sugar Download PDF

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Publication number
WO2021005760A1
WO2021005760A1 PCT/JP2019/027403 JP2019027403W WO2021005760A1 WO 2021005760 A1 WO2021005760 A1 WO 2021005760A1 JP 2019027403 W JP2019027403 W JP 2019027403W WO 2021005760 A1 WO2021005760 A1 WO 2021005760A1
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WO
WIPO (PCT)
Prior art keywords
powdered sugar
oil
fat
coating layer
coated
Prior art date
Application number
PCT/JP2019/027403
Other languages
French (fr)
Japanese (ja)
Inventor
高橋　直人
隆彦 大沢
Original Assignee
日清製粉プレミックス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清製粉プレミックス株式会社 filed Critical 日清製粉プレミックス株式会社
Priority to PCT/JP2019/027403 priority Critical patent/WO2021005760A1/en
Priority to AU2019455887A priority patent/AU2019455887B2/en
Priority to CN201980096332.5A priority patent/CN113811189A/en
Priority to KR1020217035130A priority patent/KR20220008258A/en
Publication of WO2021005760A1 publication Critical patent/WO2021005760A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups

Definitions

  • the present invention relates to a fat-coated powdered sugar in which the surface of the powdered sugar is coated with a fat-and-fat.
  • so-called sugaring is performed in which powdered sugar such as glucose is attached to the surface of food for the purpose of improving the appearance and texture of food such as bread and confectionery.
  • this type of powdered sugar has a strong hygroscopicity, and has a problem that after sugaring, it adsorbs moisture in food and air and deliquesces to form a transparent starch syrup, that is, so-called "crying" occurs. Since the occurrence of crying adversely affects not only the appearance of food but also the texture, a solution is desired.
  • Patent Document 1 describes a coating layer of fats and oils having a melting point of 50 to 70 ° C. of 1 to 15 parts by weight on the surface of powdered sugar and 2 to 10 parts by weight on the outer surface thereof.
  • a fat-coated powdered sugar having a fat-covered layer having a melting point of 26 to 40 ° C. is described.
  • the oily slimy feeling derived from the oil-and-fat of the oil-and-fat-coated powdered sugar does not occur even after a long time has passed after sugaring the bakery product, and the dough of the bakery product is dry. It is said that it will not occur.
  • a coating powder having a coating layer made of an oil or fat having a melting point of 50 ° C. or higher is provided on the surface of the particles of the powdered saccharide, and the oil or fat which is liquid at 25 ° C. is adhered to the outer layer portion of the coating layer.
  • Sugars are listed.
  • Patent Document 3 describes a powdered saccharide in which a lipid layer made of fat and oil having a melting point of 40 ° C. or higher is formed on the surface of a saccharide powder, and an outer layer of saccharide is formed on the surface of the lipid layer. ..
  • Oil-coated powdered sugar whose surface is coated with oil and fat has lower hygroscopicity and suppresses the occurrence of crying as compared with powdered sugar whose surface is not coated with oil and fat, but adheres to food. Tends to be inferior in sex.
  • the fat-coated powdered sugars described in Patent Documents 1 and 2 use low-melting-point fats and oils having a melting point of 40 ° C. or lower as the fats and oils constituting the outermost layer to ensure adhesiveness to foods.
  • oil-coated powdered sugar using a low-melting point oil / fat having a melting point of 40 ° C. or less is not attached to food, and the surface becomes sticky due to an increase in the outside temperature in the distribution process of the oil-coated powdered sugar alone.
  • the fluidity of the oil-coated powdered sugar is lowered, and the handling property is lowered, which causes a problem that the commercial value of the coated sugar is significantly lowered.
  • Oil-coated powdered sugar, which has low hygroscopicity (deliquescent property) is excellent in temperature resistance in the distribution process, has excellent adhesion to foods and is easy to handle, and is useful as a coating sugar, has not yet been provided.
  • An object of the present invention is to provide an oil-coated powdered sugar having low hygroscopicity and excellent temperature resistance in the distribution process, adhesion to foods, and handleability.
  • the present invention is an oil-and-fat-coated powdered sugar having a powdered sugar and an oil-and-fat-coated layer adhering to the surface of the powdered sugar, wherein the oil-and-fat-coated layer is an oil-and-fat having a melting point of 50 to 70 ° C. It has an inner coating layer containing oil and an outer coating layer containing fats and oils having a melting point of 40 to 50 ° C., and the amount of adhesion of the inner coating layer is 0.2 to 2.2 cm 3 per 1 m 2 of the surface area of the powdered sugar.
  • the oil-and-fat-coated powdered sugar has an adhesion amount of the outer coating layer of 0.05 to 0.9 cm 3 per 1 m 2 of the surface area of the powdered sugar.
  • the present invention is a food in which the above-mentioned oil-coated powdered sugar of the present invention is attached to the surface.
  • the present invention has a powdered sugar and an oil / fat coating layer attached to the surface of the powdered sugar, and the oil / fat coating layer has an inner coating layer and an outer coating layer in the order of proximity to the powdered sugar.
  • a method for producing powdered sugar in which powdered sugar and a melted fat or oil having a melting point of 50 to 70 ° C. are mixed, the mixture is cooled to below the melting point of the fat or oil, and the inner coating layer is formed on the surface of the powdered sugar.
  • a method for producing an oil-and-fat-coated powdered sugar which comprises a second coating step of forming the outer coating layer on the surface of the inner coating layer.
  • the present invention is a method for producing a food product, which comprises a step of adhering the oil-coated powdered sugar produced by the above-mentioned production method of the present invention to the surface of the food product.
  • the oil-and-fat-coated powdered sugar of the present invention has a structure in which an oil-and-fat-coated layer is attached to the surface of the powdered sugar as a core material.
  • saccharides in the form of particles at normal temperature and pressure which are usually used as sweeteners, can be used without particular limitation.
  • glucose glucose
  • mannose mannose
  • galactose fructose
  • sorbose tagalose
  • Monosaccharides such as arabinose, xylose, ribose, ribulose, erythrose, trehalose; oligosaccharides such as trehalose, sucrose, maltose, cellobiose, gentiobiose, lactose, raffinose, gentianose, maltotriose, manninotriose; Dextrin, powdered candy; polysaccharides such as glycogen, inulin, likenin, cellulose, chitin, hemicellulose, pectin, and plant gum can be mentioned, and the above-mentioned saccharides are oxidized, reduced, decomposed, pregelatinized, and esterified. , Etherealization, cross-linking and the like, and one of these can be used alone or in combination of two or more.
  • glucose is particularly suitable as the powdered sugar according to the present invention because it has a relatively high sweetness and low hygroscopicity.
  • glucose any of hydrous crystalline glucose, total sugar glucose, and anhydrous crystalline glucose may be used, and a mixture of two or more of these may be used.
  • hydrous crystalline glucose and anhydrous crystalline glucose are particularly preferable because they have low hygroscopicity.
  • the particle shape of the powdered sugar according to the present invention is not particularly limited, and those generally referred to as powdery, granular, granular or the like can be used.
  • the size of the powdered sugar according to the present invention is not particularly limited, but the median diameter is 120 ⁇ m or more, particularly 140 ⁇ m or more, and further, from the viewpoint of increasing the fluidity of the oil-coated powdered sugar to improve the handleability. It is preferably 160 ⁇ m or more. If the median diameter of the powdered sugar is too small, the fluidity of the oil-coated powdered sugar is significantly lowered and lumps are likely to occur, which may result in poor handleability.
  • the upper limit of the median diameter of the powdered sugar according to the present invention is preferably 400 ⁇ m or less, more preferably 300 ⁇ m or less, from the viewpoint of adhesion to food.
  • the cumulative 10% diameter of the powdered sugar according to the present invention is preferably 55 ⁇ m or more, more preferably 60 ⁇ m or more, still more preferably 70 ⁇ m or more. If the cumulative 10% diameter of the powdered sugar is too small, the fluidity of the oil-coated powdered sugar is remarkably lowered and lumps are likely to occur, which may result in poor handleability.
  • the powdered sugar having a median diameter and a cumulative 10% diameter within the specific range can be obtained, for example, by sieving the powdered sugar into a plurality of fractions, pulverizing the powdered sugar as necessary, and appropriately combining the plurality of fractions.
  • the median diameter is a particle whose cumulative amount is 50% cumulative from the smallest particle in the volume-based particle size distribution cumulative curve of powdered sugar measured by the laser diffraction / scattering method of the dry method.
  • the cumulative 10% diameter is defined as a particle diameter in which the integrated amount is cumulatively 10% from the smallest particle in the same particle size distribution cumulative curve.
  • the median diameter and the cumulative 10% diameter can be measured according to a conventional method using a commercially available laser diffraction type particle size distribution measuring device (for example, Microtrack MT3300EXII manufactured by Nikkiso Co., Ltd.).
  • the oil-and-fat coating layer according to the present invention is a layer mainly composed of oil and fat that adheres to the surface of the powdered sugar according to the present invention, and has an inner coating layer and an outer coating layer in order from the powdered sugar.
  • the oil-and-fat coating layer according to the present invention typically has a two-layer structure of an inner coating layer and an outer coating layer, the outer coating layer forming the outermost layer of the oil-fat coating layer, and the inner coating layer being the present invention. It is interposed between the powdered sugar according to the invention and the outer coating layer, and is in contact with the powdered sugar.
  • the inner coating layer covers the entire surface of the powdered sugar
  • the outer coating layer covers the entire surface of the inner coating layer.
  • the inner coating layer according to the present invention contains fats and oils having a melting point of 50 to 70 ° C., preferably 53 to 70 ° C., and more preferably 55 to 70 ° C.
  • the outer coating layer according to the present invention contains fats and oils having a melting point of 40 to 50 ° C., preferably 40 to 48 ° C., and more preferably 42 to 48 ° C.
  • the melting point of fats and oils means the melting point (rising melting point) measured based on the reference fats and oils analysis method 2.2.4.2-1996.
  • the inner coating layer mainly plays a role of reducing the hygroscopicity of the powdered sugar which is the core material of the oil-and-fat-coated powdered sugar of the present invention to prevent the occurrence of "crying", and the outer coating.
  • the layer mainly serves to enhance the adhesion of the fat-coated powdered sugar to food and to impart temperature resistance to the fat-coated powdered sugar in the distribution process.
  • the specific range of the melting points of the fats and oils contained in each of the coating layers is set so that the role of each coating layer can be fully fulfilled. In particular, since the melting point of the fat and oil contained in the outer coating layer is in the range of 40 to 50 ° C.
  • the fat and oil coated powdered sugar having the outer coating layer is exposed to a slightly high outside air temperature in the distribution process.
  • the surface is less likely to be sticky, has excellent fluidity and handleability, and can adhere uniformly to the surface when sprinkled on food.
  • the melting point of the oil / fat in the inner coating layer is relatively high, and the melting point of the oil / fat in the outer coating layer is relatively high. It is preferably low.
  • the difference between the melting point of the fat and oil in the inner coating layer and the melting point of the fat and oil in the outer coating layer is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, and preferably 40 ° C. or higher as the former-latter, assuming the former> the latter. ° C. or lower, more preferably 30 ° C. or lower.
  • oils used for the inner coating layer and the outer coating layer those that can be used for foods can be used without particular limitation, and may be vegetable fats or oils or animal fats and oils.
  • vegetable oils such as salad oil, corn oil, soybean oil, red flower oil, rapeseed oil, palm oil, cottonseed oil, sunflower oil, rice bran oil, sesame oil, olive oil; and animal oils such as beef tallow, lard, and fish oil; Hardened fats and oils; Examples thereof include mixed fats and oils containing two or more of these, and one of these can be used alone or in combination of two or more.
  • the oil / fat coating layer (inner coating layer, outer coating layer) according to the present invention is basically composed of only oil / fat, and the content of oil / fat in each coating layer is 100% by mass with respect to the total mass of the coating layer.
  • other components other than fats and oils for example, emulsifiers such as shelac, wax, monoglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, calcium stearate, stearic acid It may contain a metal salt of a fatty acid such as magnesium, a sweetener such as sucralose or somatin, a fragrance or the like.
  • the fat-and-fat contained in the outer coating layer that can be the outermost layer thereof has a melting point of 40 ° C. or higher
  • the fat-coated powdered sugar is used in the distribution process.
  • the temperature resistance of the above is imparted, and the stickiness of the surface in the distribution process is effectively suppressed.
  • Patent Documents 1 and 2 in which the melting point of the fat and oil constituting the outermost layer is 40 ° C. or less. There is a concern that the adhesiveness to foods will be lower than that of oil-coated powdered sugar.
  • the problem of deterioration of adhesiveness to foods which is a concern when oils and fats having a melting point of 40 ° C. or higher are used for the oil and fat coating layer, is solved by setting the adhesion amount of each coating layer in an appropriate range. ing.
  • the surface area of powdered sugar is measured by the following method.
  • the specific surface area of powdered sugar is measured by the BET multipoint method. Specifically, for example, a quadruple specific surface area / pore distribution measuring device NOVA-TOUCH type (Quantachrome) is used, nitrogen gas is used, liquid nitrogen is used as a refrigerant, and pretreatment conditions are 110 ° C. for 12 hours.
  • the specific surface area of the powdered sugar is measured with 0.05 ⁇ P / P0 ⁇ 0.3 as the relative pressure to be measured.
  • the measured value of the specific surface area of the powdered sugar is corrected by the water content of the powdered sugar measured in advance, and the surface area per 1 part by mass of the powdered sugar is calculated.
  • the amount (volume) of fats and oils attached to each coating layer in the fats and oils-coated powdered sugar is equal to or higher than the melting point of the fats and oils of the coating layer (inner coating layer or outer coating layer) to be measured. After the fats and oils are completely melted by heating so as to be, the melted liquid fats and oils are placed in a measuring cylinder and allowed to cool, and the volume of the fats and oils at a product temperature of 30 ° C. is measured. Calculate the volume per part by mass.
  • the thickness of the inner coating layer is 0.3 to 2.2 ⁇ m, preferably 0.3 to 1.8 ⁇ m, and more preferably 0.4 to 1.5 ⁇ m.
  • the thickness of the outer coating layer is 0.05 to 0.9 ⁇ m, preferably 0.1 to 0.7 ⁇ m, and more preferably 0.15 to 0.5 ⁇ m.
  • the numerical range of the thickness of each coating layer described here is calculated from the numerical range of the adhesion amount of each of the coating layers, and corresponds to the adhesion amount of each of the coating layers.
  • the above-mentioned “thickness of the outer coating layer is 0.05 to 0.9 ⁇ m” means "when the amount of adhesion of the outer coating layer is 0.05 to 0.9 cm 3 per 1 m 2 of the surface area of the powdered sugar”. , The thickness when it is assumed that the thickness of the outer coating layer is uniform. "
  • powdery starch may adhere to the surface of the oil-and-fat-coated layer (outer coating layer).
  • the fluidity and handleability of the oil-coated powdered sugar can be further improved.
  • starch starch usually used in foods can be used without particular limitation, and cornstarch is particularly preferable.
  • the oil-coated powdered sugar of the present invention has low hygroscopicity, is excellent in temperature resistance in the distribution process, adhesiveness to foods, and handleability, and is sprinkled on various foods.
  • the present invention includes foods having the oil-coated powdered sugar of the present invention adhered to the surface thereof, and examples of the foods include bakery foods such as bread, pastry, and donuts.
  • the production method of the present invention includes a first coating step of forming an inner coating layer on the surface of powdered sugar and a second coating step of forming an outer coating layer on the surface of the inner coating layer.
  • the amount of adhesion of the inner coating layer is preferably 0.2 to 2.2 cm 3 per 1 m 2 of the surface area of the powdered sugar
  • the amount of adhesion of the outer coating layer is powdered sugar.
  • the surface area of 1 m 2 is preferably 0.05 to 0.9 cm 3 .
  • the first coating step powdered sugar and a melted fat or oil having a melting point of 50 to 70 ° C. are mixed, and the mixture is cooled to below the melting point of the fat or oil to form an inner coating layer on the surface of the powdered sugar.
  • the powdered sugar on which the inner coating layer is formed obtained in the first coating step and the fat and oil in a molten state having a melting point of 40 to 50 ° C. are mixed, and the mixture is used as the fat and oil.
  • the outer coating layer is formed on the surface of the inner coating layer by cooling to the melting point of.
  • Cooling of the mixture of powdered sugar and fats and oils in the first coating step is performed so that the fats and oils handled in the first coating step and the fats and oils handled in the second coating step of the next step are not mixed with each other and the inner coating is performed.
  • This is a step necessary to reliably form a two-layer structure consisting of a layer and an outer coating layer.
  • the method for cooling the mixture in the first coating step is not particularly limited as long as it is a method in which fats and oils are solidified to form an inner coating layer.
  • the first and second coating steps can be carried out according to a conventional method using a known stirrer such as a kneader mixer, a flash mixer, or a pressure mixer.
  • a known stirrer such as a kneader mixer, a flash mixer, or a pressure mixer.
  • powdered sugar (core material) is put into a stirrer and heated while stirring, and when the product temperature of the core material reaches preferably 70 ° C. or higher, more preferably 80 ° C. or higher,
  • the fats and oils for the inner coating layer fat and oil having a melting point of 50 to 70 ° C.
  • the product temperature of the contents of the stirrer is preferably 70 to 90 ° C., more preferably 75.
  • the product temperature of the contents of the stirrer (powdered sugar on which the inner coating layer is formed) is preferably lower than the melting point of the inner coating layer fat and oil, and more preferably 15 ° C. lower than the melting point of the inner coating layer fat and oil.
  • the fats and oils for the outer coating layer (fat and oil having a melting point of 40 to 50 ° C.) that have been previously heated and melted are put into the stirrer, and the product temperature of the contents is preferably equal to or higher than the melting point of the fats and oils for the outer coating layer.
  • the oil and fat for the outer coating layer is stirred for a predetermined time while being continuously heated so as to be maintained in the range of the melting point of + 5 ° C., and then the heating is stopped and allowed to cool (second coating step).
  • the desired oil-coated powdered sugar can be obtained.
  • powdered starch such as cornstarch is attached to the surface of the fat-coated powdered sugar thus obtained
  • the product temperature of the fat-coated powdered sugar is preferably 35 ° C. or lower, more preferably 30 ° C. or lower
  • Starch is put into a stirrer containing oil-coated powdered sugar and stirred for a predetermined time.
  • the amount of oil and fat used in each step to the stirrer.
  • the amount of fats and oils added), the amount of powdered sugar (core material) added, and the like may be adjusted as appropriate.
  • the present invention includes a method for producing a food product, which comprises a step of adhering the oil-coated powdered sugar produced by the production method of the present invention to the surface of the food product.
  • the food to which the oil-coated powdered sugar is attached is not particularly limited, and is typically a bakery food as described above.
  • a method of adhering the fat-coated powder sugar a method of sprinkling the fat-coated powder sugar from above the food to be adhered is generally used, but the method is not limited to this, and for example, 1) the fat-coated powder sugar and the food are attached.
  • An example of how to roll can be illustrated.
  • Example 1 100 parts by weight of powdered sugar as the core material is placed in a stirrer with a heating jacket to stir and heat, and when the temperature of the core material exceeds 80 ° C, the fat and oil for the inner coating layer that has been melted in advance is removed. In addition, while maintaining the product temperature of the contents of the stirrer (the temperature of the core material) at 80 ° C. or higher, the mixture was stirred at a rotation speed of 63 rpm for 10 minutes, then heating was stopped and allowed to cool (first coating step). ).
  • Examples 2 to 14 and Comparative Examples 1 to 10 The surface is the same as in Example 1 except that the amount of fats and oils used in each step (the amount of fats and oils charged into the stirrer) and the product temperature of the contents when the fats and oils for the outer coating layer are added are appropriately adjusted. An oil-coated powdered sugar to which cornstarch was attached was obtained.
  • Example and Comparative Example one or two of the following powdered sugars A to D were used as the powdered sugar (core material). Further, in each Example and Comparative Example, those having a melting point of 33 ° C. to 67 ° C. were used as the fats and oils. The volume of the fats and oils used was 110 cm 3 per 100 parts by weight at a product temperature of 30 ° C.
  • -Powdered sugar A Anhydrous crystalline glucose (fine fraction), cumulative 10% diameter 72.2 ⁇ m, median diameter 168.9 ⁇ m -Powdered sugar B: Anhydrous crystalline glucose (coarse fraction), cumulative 10% diameter 138.4 ⁇ m, median diameter 242.5 ⁇ m -Powdered sugar C: Hydrous crystalline glucose (coarse fraction), cumulative 10% diameter 85.7 ⁇ m, median diameter 288.5 ⁇ m -Powdered sugar D: Hydrous crystalline glucose (fine fraction), cumulative 10% diameter 49.1 ⁇ m, median diameter 117.6 ⁇ m
  • Example 2 powdered sugar C was used as the core material.
  • Example 3 powdered sugar B was used as the core material.
  • Example 4 a mixture of powdered sugar A and powdered sugar C in equal amounts was used as the core material.
  • Example 5 a mixture of powdered sugar A and powdered sugar B in equal amounts was used as the core material.
  • Example 14 a mixture of powdered sugar A and powdered sugar D in equal amounts was used as the core material.
  • powdered sugar A was used as the core material.
  • the yeast donuts produced by oiling according to a conventional method are allowed to cool until the surface temperature reaches 35 ° C., and then the yeast donuts are placed in a container containing 100 parts by mass of oil-coated powdered sugar, and the container is placed in one direction and the container. Sugaring was carried out by shaking 5 times in both directions opposite to one direction, and oil-coated powdered sugar was adhered to the surface of the yeast donut. Then, the sugared yeast donut was placed in a polyethylene bag, sealed, stored in an environment of 30 ° C. for 48 hours, and then visually observed and evaluated according to the following evaluation criteria.
  • the fat-coated powdered sugar to be evaluated was placed in a paper bag, and in a room at room temperature of 30 ° C., a load was applied to the paper bag so that 25 kg was applied per 1 kg of the fat-coated powdered sugar in the paper bag. After storage for a day, the state of the oil-coated powdered sugar was visually observed and evaluated according to the following evaluation criteria.
  • the fluidity is an index of temperature resistance in the flow process of the oil-coated powdered sugar, and it can be judged that the oil-coated powder sugar, which is highly evaluated for its fluidity, is excellent in temperature resistance and handleability in the distribution process.
  • the present invention has low hygroscopicity, is excellent in temperature resistance in the distribution process, adhesiveness to foods, and handleability, and is suitable as a powdered sugar coated on the surface of foods such as bread, pastry, and donuts. Powdered sugar is provided.

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Abstract

The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-fat coated powdered sugar of the present invention includes a powdered sugar and an oil-and-fat coating layer adhering to a surface of the powdered sugar, wherein the oil-and-fat coating layer includes an inner coating layer containing oil and fat having a melting point of 50-70°C and an outer coating layer containing oil and fat having a melting point of 40-50°C in the order from the powdered sugar. The adhering amount of the inner coating layer is 0.2-2.2 cm3per 1 m2 of the surface area of the powdered sugar, and the adhering amount of the outer coating layer is 0.05-0.9 cm3 per 1 m2 of the surface area of the powdered sugar.

Description

油脂被覆粉末糖Oil-coated powdered sugar
　本発明は、粉末糖の表面が油脂で被覆された油脂被覆粉末糖に関する。 The present invention relates to a fat-coated powdered sugar in which the surface of the powdered sugar is coated with a fat-and-fat.
　従来パン、菓子等の食品の外観や食感を改良する目的で、食品の表面にぶどう糖等の粉末糖を付着させる、いわゆるシュガリングが行われている。しかし、この種の粉末糖は吸湿性が強く、シュガリング後に食品や空気中の水分を吸着し、潮解して透明な水飴状となる現象、いわゆる「泣き」が発生するという問題があった。泣きの発生は、食品の外観のみならず、食感にも悪影響を及ぼすため、その解決が望まれている。 Conventionally, so-called sugaring is performed in which powdered sugar such as glucose is attached to the surface of food for the purpose of improving the appearance and texture of food such as bread and confectionery. However, this type of powdered sugar has a strong hygroscopicity, and has a problem that after sugaring, it adsorbs moisture in food and air and deliquesces to form a transparent starch syrup, that is, so-called "crying" occurs. Since the occurrence of crying adversely affects not only the appearance of food but also the texture, a solution is desired.
　泣きの発生を防止する方法としては従来、粉末糖の表面を油脂で被覆する方法が知られている。例えば特許文献１には、粉末糖の表面に、粉末糖１００重量部に対して、１～１５重量部の融点５０～７０℃の油脂の被覆層、さらにその外表面に２～１０重量部の融点２６～４０℃の油脂の被覆層を形成した油脂被覆粉末糖が記載されている。特許文献１記載の油脂被覆粉末糖によれば、ベーカリー製品にシュガリングした後に時間が経っても、油脂被覆粉末糖の油脂由来の油っこいぬめり感が発生せず、ベーカリー製品の生地のパサつきも発生しないとされている。また特許文献２には、粉糖類の粒子表面に、融点が５０℃以上の油脂からなる被覆層を設け、且つ該被覆層の外層部に、２５℃において液状を呈する油脂を付着させた被覆粉糖類が記載されている。また特許文献３には、糖類粉状体の表面に、融点４０℃以上の油脂よりなる脂質層が形成され、該脂質層の表面に糖質の外層が形成された粉末糖類が記載されている。 Conventionally, a method of coating the surface of powdered sugar with oil or fat is known as a method of preventing the occurrence of crying. For example, Patent Document 1 describes a coating layer of fats and oils having a melting point of 50 to 70 ° C. of 1 to 15 parts by weight on the surface of powdered sugar and 2 to 10 parts by weight on the outer surface thereof. A fat-coated powdered sugar having a fat-covered layer having a melting point of 26 to 40 ° C. is described. According to the oil-and-fat-coated powdered sugar described in Patent Document 1, the oily slimy feeling derived from the oil-and-fat of the oil-and-fat-coated powdered sugar does not occur even after a long time has passed after sugaring the bakery product, and the dough of the bakery product is dry. It is said that it will not occur. Further, in Patent Document 2, a coating powder having a coating layer made of an oil or fat having a melting point of 50 ° C. or higher is provided on the surface of the particles of the powdered saccharide, and the oil or fat which is liquid at 25 ° C. is adhered to the outer layer portion of the coating layer. Sugars are listed. Further, Patent Document 3 describes a powdered saccharide in which a lipid layer made of fat and oil having a melting point of 40 ° C. or higher is formed on the surface of a saccharide powder, and an outer layer of saccharide is formed on the surface of the lipid layer. ..
特開２０１４－３９５０６号公報Japanese Unexamined Patent Publication No. 2014-39506 特開平１１－５６２９０号公報Japanese Unexamined Patent Publication No. 11-56290 特開平３－２７７２３７号公報Japanese Unexamined Patent Publication No. 3-277237
　粉末糖の表面が油脂で被覆された油脂被覆粉末糖は、表面が油脂で被覆されていない粉末糖単体と比較して、吸湿性が低く、泣きの発生が抑制されている反面、食品に対する付着性に劣る傾向がある。この点、特許文献１及び２記載の油脂被覆粉末糖は、最外層を構成する油脂として、融点４０℃以下の低融点油脂を用いることで、食品に対する付着性の確保を図っている。 Oil-coated powdered sugar whose surface is coated with oil and fat has lower hygroscopicity and suppresses the occurrence of crying as compared with powdered sugar whose surface is not coated with oil and fat, but adheres to food. Tends to be inferior in sex. In this regard, the fat-coated powdered sugars described in Patent Documents 1 and 2 use low-melting-point fats and oils having a melting point of 40 ° C. or lower as the fats and oils constituting the outermost layer to ensure adhesiveness to foods.
　しかし、融点４０℃以下の低融点油脂を用いた油脂被覆粉末糖は、食品に付着した状態ではなく、油脂被覆粉末糖単品での流通過程において、外気温の上昇により表面にべたつきが生じ、それによって油脂被覆粉末糖の流動性の低下、延いてはハンドリング性の低下を招き、コーティングシュガーとしての商品価値が著しく低下するという課題があった。吸湿性（潮解性）が少なく、流通過程での温度耐性、食品に対する付着性及びハンドリング性に優れ、コーティングシュガーとして有用な油脂被覆粉末糖は未だ提供されていない。 However, the oil-coated powdered sugar using a low-melting point oil / fat having a melting point of 40 ° C. or less is not attached to food, and the surface becomes sticky due to an increase in the outside temperature in the distribution process of the oil-coated powdered sugar alone. As a result, the fluidity of the oil-coated powdered sugar is lowered, and the handling property is lowered, which causes a problem that the commercial value of the coated sugar is significantly lowered. Oil-coated powdered sugar, which has low hygroscopicity (deliquescent property), is excellent in temperature resistance in the distribution process, has excellent adhesion to foods and is easy to handle, and is useful as a coating sugar, has not yet been provided.
　本発明の課題は、吸湿性が少なく、流通過程での温度耐性、食品に対する付着性及びハンドリング性に優れた油脂被覆粉末糖を提供することである。 An object of the present invention is to provide an oil-coated powdered sugar having low hygroscopicity and excellent temperature resistance in the distribution process, adhesion to foods, and handleability.
　本発明は、粉末糖と、該粉末糖の表面に付着した油脂被覆層とを有する油脂被覆粉末糖であって、前記油脂被覆層が、前記粉末糖から近い順に、融点５０～７０℃の油脂を含む内側被覆層と、融点４０～５０℃の油脂を含む外側被覆層とを有し、前記内側被覆層の付着量が、前記粉末糖の表面積１ｍ２あたり０．２～２．２ｃｍ３、前記外側被覆層の付着量が、該粉末糖の表面積１ｍ２あたり０．０５～０．９ｃｍ３である油脂被覆粉末糖である。
　また本発明は、表面に前記の本発明の油脂被覆粉末糖が付着した食品である。 The present invention is an oil-and-fat-coated powdered sugar having a powdered sugar and an oil-and-fat-coated layer adhering to the surface of the powdered sugar, wherein the oil-and-fat-coated layer is an oil-and-fat having a melting point of 50 to 70 ° C. It has an inner coating layer containing oil and an outer coating layer containing fats and oils having a melting point of 40 to 50 ° C., and the amount of adhesion of the inner coating layer is 0.2 to 2.2 cm 3 per 1 m 2 of the surface area of the powdered sugar. The oil-and-fat-coated powdered sugar has an adhesion amount of the outer coating layer of 0.05 to 0.9 cm 3 per 1 m 2 of the surface area of the powdered sugar.
Further, the present invention is a food in which the above-mentioned oil-coated powdered sugar of the present invention is attached to the surface.
　また本発明は、粉末糖と、該粉末糖の表面に付着した油脂被覆層とを有し、該油脂被覆層が、該粉末糖から近い順に、内側被覆層と外側被覆層とを有する油脂被覆粉末糖の製造方法であって、粉末糖と融点５０～７０℃の溶融状態の油脂とを混合し、その混合物を該油脂の融点以下まで冷却して、該粉末糖の表面に前記内側被覆層を形成する第１の被覆工程と、前記内側被覆層が形成された前記粉末糖と融点４０～５０℃の溶融状態の油脂とを混合し、その混合物を該油脂の融点以下まで冷却して、該内側被覆層の表面に前記外側被覆層を形成する第２の被覆工程とを有する、油脂被覆粉末糖の製造方法である。
　また本発明は、前記の本発明の製造方法で製造された油脂被覆粉末糖を食品の表面に付着させる工程を有する、食品の製造方法である。 Further, the present invention has a powdered sugar and an oil / fat coating layer attached to the surface of the powdered sugar, and the oil / fat coating layer has an inner coating layer and an outer coating layer in the order of proximity to the powdered sugar. A method for producing powdered sugar, in which powdered sugar and a melted fat or oil having a melting point of 50 to 70 ° C. are mixed, the mixture is cooled to below the melting point of the fat or oil, and the inner coating layer is formed on the surface of the powdered sugar. In the first coating step of forming the inner coating layer, the powdered sugar on which the inner coating layer was formed and the fat and oil in a molten state having a melting point of 40 to 50 ° C. were mixed, and the mixture was cooled to below the melting point of the fat and oil. A method for producing an oil-and-fat-coated powdered sugar, which comprises a second coating step of forming the outer coating layer on the surface of the inner coating layer.
Further, the present invention is a method for producing a food product, which comprises a step of adhering the oil-coated powdered sugar produced by the above-mentioned production method of the present invention to the surface of the food product.
　本発明の油脂被覆粉末糖は、芯材となる粉末糖の表面に油脂被覆層が付着した構成を有する。本発明に係る粉末糖としては、甘味料として通常用いられる、常温常圧で粒子状の糖類を特に制限なく用いることができ、例えば、グルコース（ぶどう糖）、マンノース、ガラクトース、フルクトース、ソルボース、タガロース、アラビノース、キシロース、リボース、リブロース、エリトロース、トレオース等の単糖類；トレハロース、シュクロース、マルトース、セロビオース、ゲンチオビオース、ラクトース、ラフィノース、ゲンチアノース、マルトトリオース、マンニノトリオース等のオリゴ糖；多糖類を分解して得られるデキストリン、粉飴；グリコーゲン、イヌリン、リケニン、セルロース、キチン、ヘミセルロース、ペクチン、植物ガム等の多糖類が挙げられ、また、前記の糖類に酸化、還元、分解、α化、エステル化、エーテル化、架橋等の処理を施したものが挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The oil-and-fat-coated powdered sugar of the present invention has a structure in which an oil-and-fat-coated layer is attached to the surface of the powdered sugar as a core material. As the powdered sugar according to the present invention, saccharides in the form of particles at normal temperature and pressure, which are usually used as sweeteners, can be used without particular limitation. For example, glucose (glucose), mannose, galactose, fructose, sorbose, tagalose, etc. Monosaccharides such as arabinose, xylose, ribose, ribulose, erythrose, trehalose; oligosaccharides such as trehalose, sucrose, maltose, cellobiose, gentiobiose, lactose, raffinose, gentianose, maltotriose, manninotriose; Dextrin, powdered candy; polysaccharides such as glycogen, inulin, likenin, cellulose, chitin, hemicellulose, pectin, and plant gum can be mentioned, and the above-mentioned saccharides are oxidized, reduced, decomposed, pregelatinized, and esterified. , Etherealization, cross-linking and the like, and one of these can be used alone or in combination of two or more.
　前記の糖類の中でも特にぶどう糖は、比較的、甘味度が高く、吸湿性が低いため、本発明に係る粉末糖として好適である。ぶどう糖としては、含水結晶ぶどう糖、全糖ぶどう糖、無水結晶ぶどう糖のいずれを用いてもよく、これらの２種以上の混合物を用いることもできる。ぶどう糖の中でも特に、含水結晶ぶどう糖、無水結晶ぶどう糖は、吸湿性が低いため好ましい。 Among the above-mentioned sugars, glucose is particularly suitable as the powdered sugar according to the present invention because it has a relatively high sweetness and low hygroscopicity. As the glucose, any of hydrous crystalline glucose, total sugar glucose, and anhydrous crystalline glucose may be used, and a mixture of two or more of these may be used. Among the glucoses, hydrous crystalline glucose and anhydrous crystalline glucose are particularly preferable because they have low hygroscopicity.
　本発明に係る粉末糖の粒子形状は特に限定されず、一般に粉状、粒状、顆粒状などと称されるものを用いることができる。また、本発明に係る粉末糖の大きさは特に限定されないが、油脂被覆粉末糖の流動性を高めてハンドリング性に優れたものとする観点から、メディアン径が１２０μｍ以上、特に１４０μｍ以上、さらには１６０μｍ以上であることが好ましい。粉末糖のメディアン径が小さすぎると、油脂被覆粉末糖の流動性が著しく低下してダマになりやすく、ハンドリング性に劣るものとなるおそれがある。一方、本発明に係る粉末糖のメディアン径の上限については、食品に対する付着性の観点から、好ましくは４００μｍ以下、さらに好ましくは３００μｍ以下である。 The particle shape of the powdered sugar according to the present invention is not particularly limited, and those generally referred to as powdery, granular, granular or the like can be used. The size of the powdered sugar according to the present invention is not particularly limited, but the median diameter is 120 μm or more, particularly 140 μm or more, and further, from the viewpoint of increasing the fluidity of the oil-coated powdered sugar to improve the handleability. It is preferably 160 μm or more. If the median diameter of the powdered sugar is too small, the fluidity of the oil-coated powdered sugar is significantly lowered and lumps are likely to occur, which may result in poor handleability. On the other hand, the upper limit of the median diameter of the powdered sugar according to the present invention is preferably 400 μm or less, more preferably 300 μm or less, from the viewpoint of adhesion to food.
　また同様の観点から、本発明に係る粉末糖の累積１０％径は、好ましくは５５μｍ以上、より好ましくは６０μｍ以上、さらに好ましくは７０μｍ以上である。粉末糖の累積１０％径が小さすぎると、油脂被覆粉末糖の流動性が著しく低下してダマになりやすく、ハンドリング性に劣るものとなるおそれがある。メディアン径、累積１０％径が前記特定範囲にある粉末糖は、例えば、粉末糖を複数の画分に篩分けし、必要に応じ粉砕し、それら複数の画分を適宜組み合わせることで得られる。 From the same viewpoint, the cumulative 10% diameter of the powdered sugar according to the present invention is preferably 55 μm or more, more preferably 60 μm or more, still more preferably 70 μm or more. If the cumulative 10% diameter of the powdered sugar is too small, the fluidity of the oil-coated powdered sugar is remarkably lowered and lumps are likely to occur, which may result in poor handleability. The powdered sugar having a median diameter and a cumulative 10% diameter within the specific range can be obtained, for example, by sieving the powdered sugar into a plurality of fractions, pulverizing the powdered sugar as necessary, and appropriately combining the plurality of fractions.
　本明細書において、メディアン径は、乾式法のレーザー回折・散乱法により測定される粉末糖の体積基準の粒度分布累積曲線において、その積算量が粒子の小さい方から累積して５０％である粒子径とする。また、累積１０％径は、同粒度分布累積曲線において、その積算量が粒子の小さい方から累積して１０％である粒子径とする。メディアン径及び累積１０％径は、それぞれ、市販のレーザー回折式粒度分布測定装置（例えば、日機装株式会社製、マイクロトラックＭＴ３３００ＥＸＩＩ）を用いて常法に従って測定することができる。 In the present specification, the median diameter is a particle whose cumulative amount is 50% cumulative from the smallest particle in the volume-based particle size distribution cumulative curve of powdered sugar measured by the laser diffraction / scattering method of the dry method. The diameter. Further, the cumulative 10% diameter is defined as a particle diameter in which the integrated amount is cumulatively 10% from the smallest particle in the same particle size distribution cumulative curve. The median diameter and the cumulative 10% diameter can be measured according to a conventional method using a commercially available laser diffraction type particle size distribution measuring device (for example, Microtrack MT3300EXII manufactured by Nikkiso Co., Ltd.).
　本発明に係る油脂被覆層は、本発明に係る粉末糖の表面に付着する、油脂を主体とする層であり、該粉末糖から近い順に、内側被覆層、外側被覆層を有する。本発明に係る油脂被覆層は、典型的には、内側被覆層及び外側被覆層の２層構造であり、該外側被覆層が該油脂被覆層の最外層をなし、該内側被覆層が、本発明に係る粉末糖と該外側被覆層との間に介在し、該粉末糖と接触している。通常、内側被覆層は、粉末糖の表面の全域を被覆し、外側被覆層は、内側被覆層の表面の全域を被覆している。 The oil-and-fat coating layer according to the present invention is a layer mainly composed of oil and fat that adheres to the surface of the powdered sugar according to the present invention, and has an inner coating layer and an outer coating layer in order from the powdered sugar. The oil-and-fat coating layer according to the present invention typically has a two-layer structure of an inner coating layer and an outer coating layer, the outer coating layer forming the outermost layer of the oil-fat coating layer, and the inner coating layer being the present invention. It is interposed between the powdered sugar according to the invention and the outer coating layer, and is in contact with the powdered sugar. Usually, the inner coating layer covers the entire surface of the powdered sugar, and the outer coating layer covers the entire surface of the inner coating layer.
　本発明に係る内側被覆層は、融点が５０～７０℃、好ましくは５３～７０℃、さらに好ましくは５５～７０℃の油脂を含む。一方、本発明に係る外側被覆層は、融点が４０～５０℃、好ましくは４０～４８℃、さらに好ましくは４２～４８℃の油脂を含む。本明細書において、油脂の融点は、基準油脂分析法２．２．４．２－１９９６に基づき測定された融点（上昇融点）を意味する。 The inner coating layer according to the present invention contains fats and oils having a melting point of 50 to 70 ° C., preferably 53 to 70 ° C., and more preferably 55 to 70 ° C. On the other hand, the outer coating layer according to the present invention contains fats and oils having a melting point of 40 to 50 ° C., preferably 40 to 48 ° C., and more preferably 42 to 48 ° C. In the present specification, the melting point of fats and oils means the melting point (rising melting point) measured based on the reference fats and oils analysis method 2.2.4.2-1996.
　本発明に係る油脂被覆層において、内側被覆層は主として、本発明の油脂被覆粉末糖の芯材である粉末糖の吸湿性を低下させて「泣き」の発生を防止する役割を果たし、外側被覆層は主として、該油脂被覆粉末糖の食品への付着性を高めると共に、該油脂被覆粉末糖に流通過程での温度耐性を付与する役割を果たす。前記の各被覆層に含まれる油脂の融点の特定範囲は、各被覆層の役割が十分に果たされるように設定されたものである。特に、外側被覆層に含まれる油脂の融点が前記の通り４０～５０℃の範囲にあることで、該外側被覆層を有する油脂被覆粉末糖は、その流通過程において少々高温の外気温にさらされても表面にべたつきが発生し難いものとなり、流動性、ハンドリング性に優れ、食品に振りかけたときにその表面に均一に付着し得る。 In the oil-and-fat coating layer according to the present invention, the inner coating layer mainly plays a role of reducing the hygroscopicity of the powdered sugar which is the core material of the oil-and-fat-coated powdered sugar of the present invention to prevent the occurrence of "crying", and the outer coating. The layer mainly serves to enhance the adhesion of the fat-coated powdered sugar to food and to impart temperature resistance to the fat-coated powdered sugar in the distribution process. The specific range of the melting points of the fats and oils contained in each of the coating layers is set so that the role of each coating layer can be fully fulfilled. In particular, since the melting point of the fat and oil contained in the outer coating layer is in the range of 40 to 50 ° C. as described above, the fat and oil coated powdered sugar having the outer coating layer is exposed to a slightly high outside air temperature in the distribution process. However, the surface is less likely to be sticky, has excellent fluidity and handleability, and can adhere uniformly to the surface when sprinkled on food.
　各被覆層の役割が十分に果たされるようにする観点から、本発明に係る油脂被覆層においては、内側被覆層の油脂の融点が相対的に高く、外側被覆層の油脂の融点が相対的に低いことが好ましい。内側被覆層の油脂の融点と外側被覆層の油脂の融点との差は、前者＞後者を前提として、前者－後者として、好ましくは１０℃以上、さらに好ましくは１５℃以上、そして、好ましくは４０℃以下、さらに好ましくは３０℃以下である。 From the viewpoint of ensuring that the role of each coating layer is sufficiently fulfilled, in the oil / fat coating layer according to the present invention, the melting point of the oil / fat in the inner coating layer is relatively high, and the melting point of the oil / fat in the outer coating layer is relatively high. It is preferably low. The difference between the melting point of the fat and oil in the inner coating layer and the melting point of the fat and oil in the outer coating layer is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, and preferably 40 ° C. or higher as the former-latter, assuming the former> the latter. ° C. or lower, more preferably 30 ° C. or lower.
　内側被覆層及び外側被覆層に用いる油脂としては、それぞれ、食品に使用可能なものを特に制限なく用いることができ、植物油脂でも動物油脂でもよい。具体的には例えば、サラダ油、コーン油、大豆油、紅花油、なたね油、パーム油、綿実油、ひまわり油、米ぬか油、ゴマ油、オリーブ油等の植物油脂；牛脂、豚脂、魚油等の動物油脂；これらの硬化油脂；これらの２種以上を含む混合油脂が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 As the fats and oils used for the inner coating layer and the outer coating layer, those that can be used for foods can be used without particular limitation, and may be vegetable fats or oils or animal fats and oils. Specifically, for example, vegetable oils such as salad oil, corn oil, soybean oil, red flower oil, rapeseed oil, palm oil, cottonseed oil, sunflower oil, rice bran oil, sesame oil, olive oil; and animal oils such as beef tallow, lard, and fish oil; Hardened fats and oils; Examples thereof include mixed fats and oils containing two or more of these, and one of these can be used alone or in combination of two or more.
　本発明に係る油脂被覆層（内側被覆層、外側被覆層）は、基本的には油脂のみからなり、各被覆層における油脂の含有量は、該被覆層の全質量に対して１００質量％であるが、本発明の趣旨を逸脱しない範囲で、油脂以外の他の成分、例えば、シェラック、ワックス、モノグリセンリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル等の乳化剤、ステアリン酸カルシウム、ステアリン酸マグネシウム等の脂肪酸の金属塩、スクラロース、ソーマチン等の甘味料、香料等を含有させてもよい。 The oil / fat coating layer (inner coating layer, outer coating layer) according to the present invention is basically composed of only oil / fat, and the content of oil / fat in each coating layer is 100% by mass with respect to the total mass of the coating layer. However, to the extent that it does not deviate from the gist of the present invention, other components other than fats and oils, for example, emulsifiers such as shelac, wax, monoglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, calcium stearate, stearic acid It may contain a metal salt of a fatty acid such as magnesium, a sweetener such as sucralose or somatin, a fragrance or the like.
　本発明の油脂被覆粉末糖においては前述した通り、その最外層となり得る外側被覆層に含まれる油脂として、融点４０℃以上の油脂が採用されていることにより、該油脂被覆粉末糖に流通過程での温度耐性が付与され、流通過程での表面のべたつきが効果的に抑制されているが、その反面、例えば、最外層を構成する油脂の融点が４０℃以下である特許文献１及び２記載の油脂被覆粉末糖に比して、食品に対する付着性が低下することが懸念される。しかしながら本発明では、油脂被覆層に融点４０℃以上の油脂を用いることで懸念される、食品に対する付着性の低下の問題を、各被覆層の付着量を適切な範囲に設定することで解消している。 As described above, in the fat-coated powdered sugar of the present invention, since the fat-and-fat contained in the outer coating layer that can be the outermost layer thereof has a melting point of 40 ° C. or higher, the fat-coated powdered sugar is used in the distribution process. The temperature resistance of the above is imparted, and the stickiness of the surface in the distribution process is effectively suppressed. On the other hand, for example, Patent Documents 1 and 2 in which the melting point of the fat and oil constituting the outermost layer is 40 ° C. or less. There is a concern that the adhesiveness to foods will be lower than that of oil-coated powdered sugar. However, in the present invention, the problem of deterioration of adhesiveness to foods, which is a concern when oils and fats having a melting point of 40 ° C. or higher are used for the oil and fat coating layer, is solved by setting the adhesion amount of each coating layer in an appropriate range. ing.
　即ち本発明の油脂被覆粉末糖においては、内側被覆層の付着量（体積）は、粉末糖の表面積１ｍ２あたり０．２～２．２ｃｍ３、好ましくは０．３～１．８ｃｍ３、さらに好ましくは０．４～１．５ｃｍ３である。また、外側被覆層の付着量（体積）は、粉末糖の表面積１ｍ２あたり０．０５～０．９ｃｍ３、好ましくは０．１～０．７ｃｍ３、さらに好ましくは０．１５～０．５ｃｍ３である。 Specifically, in the oil-coated powder sugar present invention, the adhesion amount of the inner coating layer (volume), the surface area of the powdered sugar 1 m 2 per 0.2 ~ 2.2 cm 3, preferably 0.3 ~ 1.8 cm 3, further It is preferably 0.4 to 1.5 cm 3 . The deposition amount of the outer coating layer (volume), the surface area of the powdered sugar 1 m 2 per 0.05 ~ 0.9 cm 3, preferably 0.1 ~ 0.7 cm 3, more preferably 0.15 ~ 0.5 cm It is 3 .
　尚、粉末糖の表面積は、以下の方法により測定される。まず、ＢＥＴ多点法により、粉末糖の比表面積を測定する。具体的には例えば、４連式比表面積・細孔分布測定装置ＮＯＶＡ－ＴＯＵＣＨ型（Ｑｕａｎｔａｃｈｒｏｍｅ）を用い、また窒素ガスを用い、液体窒素を冷媒とし、前処理条件を１１０℃、１２時間真空脱気とし、測定相対圧力として０．０５＜Ｐ／Ｐ０＜０．３として、粉末糖の比表面積を測定する。次いで、粉末糖の比表面積の測定値を、予め測定しておいた粉末糖の水分量にて補正し、粉末糖１質量部あたりの表面積を算出する。 The surface area of powdered sugar is measured by the following method. First, the specific surface area of powdered sugar is measured by the BET multipoint method. Specifically, for example, a quadruple specific surface area / pore distribution measuring device NOVA-TOUCH type (Quantachrome) is used, nitrogen gas is used, liquid nitrogen is used as a refrigerant, and pretreatment conditions are 110 ° C. for 12 hours. The specific surface area of the powdered sugar is measured with 0.05 <P / P0 <0.3 as the relative pressure to be measured. Next, the measured value of the specific surface area of the powdered sugar is corrected by the water content of the powdered sugar measured in advance, and the surface area per 1 part by mass of the powdered sugar is calculated.
　また、油脂被覆粉末糖における各被覆層の油脂の付着量（体積）は、油脂被覆粉末糖を、その品温が、測定対象の被覆層（内側被覆層又は外側被覆層）の油脂の融点以上となるように加熱して該油脂を完全に溶解させた後、その溶解した液状の油脂をメスシリンダーに入れて放冷し、該油脂の品温３０℃での体積を測定し、該油脂１質量部当たりの体積を算出する。 Further, the amount (volume) of fats and oils attached to each coating layer in the fats and oils-coated powdered sugar is equal to or higher than the melting point of the fats and oils of the coating layer (inner coating layer or outer coating layer) to be measured. After the fats and oils are completely melted by heating so as to be, the melted liquid fats and oils are placed in a measuring cylinder and allowed to cool, and the volume of the fats and oils at a product temperature of 30 ° C. is measured. Calculate the volume per part by mass.
　同様の観点から、内側被覆層の厚みは０．３～２．２μｍ、好ましくは０．３～１．８μｍ、さらに好ましくは０．４～１．５μｍである。また、外側被覆層の厚みは、０．０５～０．９μｍ、好ましくは０．１～０．７μｍ、さらに好ましくは０．１５～０．５μｍである。ここに記載した各被覆層の厚みの数値範囲は、前記の各被覆層の付着量の数値範囲から算出したものであり、前記の各被覆層の付着量に対応している。例えば、本発明に係る内側被覆層の付着量の上限は、前記の通り、粉末糖の表面積１ｍ２あたり２．２ｃｍ３であるので、表面積１ｍ２の領域に付着している２．２ｃｍ３の油脂が、該領域において均一の厚みで存在していると仮定した場合、その均一の厚みは２．２μｍ（＝２．２×１０－６ｍ３／１ｍ２）となる。つまり、前記の「内側被覆層の厚みが０．３～２．２μｍ」というのは、「内側被覆層の付着量が粉末糖の表面積１ｍ２あたり０．２～２．２ｃｍ３である場合において、該内側被覆層の厚みが均一であると仮定した場合の該厚み」ということである。また、前記の「外側被覆層の厚みが０．０５～０．９μｍ」というのは、「外側被覆層の付着量が粉末糖の表面積１ｍ２あたり０．０５～０．９ｃｍ３である場合において、該外側被覆層の厚みが均一であると仮定した場合の該厚み」ということである。 From the same viewpoint, the thickness of the inner coating layer is 0.3 to 2.2 μm, preferably 0.3 to 1.8 μm, and more preferably 0.4 to 1.5 μm. The thickness of the outer coating layer is 0.05 to 0.9 μm, preferably 0.1 to 0.7 μm, and more preferably 0.15 to 0.5 μm. The numerical range of the thickness of each coating layer described here is calculated from the numerical range of the adhesion amount of each of the coating layers, and corresponds to the adhesion amount of each of the coating layers. For example, the upper limit of the coating weight of the inner coating layer according to the present invention, as described above, since the surface area 1 m 2 per 2.2 cm 3 of powdered sugar, the 2.2 cm 3 attached to a region of the surface area of 1 m 2 fat, assuming are present in uniform thickness in the region, the thickness of the uniform becomes 2.2μm (= 2.2 × 10 -6 m 3 / 1m 2). That is, the above-mentioned "thickness of the inner coating layer is 0.3 to 2.2 μm" means "when the amount of adhesion of the inner coating layer is 0.2 to 2.2 cm 3 per 1 m 2 of the surface area of the powdered sugar". , The thickness when it is assumed that the thickness of the inner coating layer is uniform. " Further, the above-mentioned "thickness of the outer coating layer is 0.05 to 0.9 μm" means "when the amount of adhesion of the outer coating layer is 0.05 to 0.9 cm 3 per 1 m 2 of the surface area of the powdered sugar". , The thickness when it is assumed that the thickness of the outer coating layer is uniform. "
　本発明の油脂被覆粉末糖においては、油脂被覆層（外側被覆層）の表面に、粉末状の澱粉が付着していてもよい。これにより、油脂被覆粉末糖の流動性、ハンドリング性がより一層向上し得る。斯かる澱粉としては、食品に通常用いられる澱粉を特に制限なく用いることができ、特にコーンスターチが好ましい。 In the oil-and-fat-coated powdered sugar of the present invention, powdery starch may adhere to the surface of the oil-and-fat-coated layer (outer coating layer). As a result, the fluidity and handleability of the oil-coated powdered sugar can be further improved. As such starch, starch usually used in foods can be used without particular limitation, and cornstarch is particularly preferable.
　本発明の油脂被覆粉末糖は、前述の如き構成を有することに起因して、吸湿性が少なく、流通過程での温度耐性、食品に対する付着性及びハンドリング性に優れており、各種食品に振りかけて使用することができる。本発明には、表面に本発明の油脂被覆粉末糖が付着した食品が包含され、該食品としては例えば、パン、洋菓子、ドーナツ等のベーカリー食品が挙げられる。 Due to the above-mentioned structure, the oil-coated powdered sugar of the present invention has low hygroscopicity, is excellent in temperature resistance in the distribution process, adhesiveness to foods, and handleability, and is sprinkled on various foods. Can be used. The present invention includes foods having the oil-coated powdered sugar of the present invention adhered to the surface thereof, and examples of the foods include bakery foods such as bread, pastry, and donuts.
　次に、本発明の油脂被覆粉末糖の製造方法について説明する。本発明の製造方法は、粉末糖の表面に内側被覆層を形成する第１の被覆工程と、該内側被覆層の表面に外側被覆層を形成する第２の被覆工程とを有する。本発明の製造方法においては前述したように、内側被覆層の付着量は、粉末糖の表面積１ｍ２あたり０．２～２．２ｃｍ３が好ましく、また、外側被覆層の付着量は、粉末糖の表面積１ｍ２あたり０．０５～０．９ｃｍ３が好ましい。 Next, the method for producing the oil-coated powdered sugar of the present invention will be described. The production method of the present invention includes a first coating step of forming an inner coating layer on the surface of powdered sugar and a second coating step of forming an outer coating layer on the surface of the inner coating layer. In the production method of the present invention, as described above, the amount of adhesion of the inner coating layer is preferably 0.2 to 2.2 cm 3 per 1 m 2 of the surface area of the powdered sugar, and the amount of adhesion of the outer coating layer is powdered sugar. The surface area of 1 m 2 is preferably 0.05 to 0.9 cm 3 .
　第１の被覆工程では、粉末糖と、融点５０～７０℃の溶融状態の油脂とを混合し、その混合物を該油脂の融点以下まで冷却して、該粉末糖の表面に内側被覆層を形成する。また、第２の被覆工程では、第１の被覆工程で得られた、内側被覆層が形成された粉末糖と、融点４０～５０℃の溶融状態の油脂とを混合し、その混合物を該油脂の融点以下まで冷却して、該内側被覆層の表面に外側被覆層を形成する。第１の被覆工程における、粉末糖と油脂との混合物の冷却は、第１の被覆工程で扱う油脂と、次工程の第２の被覆工程で扱う油脂とが混ざり合わないようにして、内側被覆層と外側被覆層との２層構造を確実に形成するために必要な工程である。第１の被覆工程における前記混合物の冷却方法は、油脂が固化して内側被覆層が形成される方法であればよく特に制限されない。 In the first coating step, powdered sugar and a melted fat or oil having a melting point of 50 to 70 ° C. are mixed, and the mixture is cooled to below the melting point of the fat or oil to form an inner coating layer on the surface of the powdered sugar. To do. Further, in the second coating step, the powdered sugar on which the inner coating layer is formed obtained in the first coating step and the fat and oil in a molten state having a melting point of 40 to 50 ° C. are mixed, and the mixture is used as the fat and oil. The outer coating layer is formed on the surface of the inner coating layer by cooling to the melting point of. Cooling of the mixture of powdered sugar and fats and oils in the first coating step is performed so that the fats and oils handled in the first coating step and the fats and oils handled in the second coating step of the next step are not mixed with each other and the inner coating is performed. This is a step necessary to reliably form a two-layer structure consisting of a layer and an outer coating layer. The method for cooling the mixture in the first coating step is not particularly limited as long as it is a method in which fats and oils are solidified to form an inner coating layer.
　第１及び第２の被覆工程は、ニーダーミキサー、フラッシュミキサー、プレッシャーミキサー等の公知の撹拌機を用いて常法に従って実施することができる。具体的には例えば、撹拌機に粉末糖（芯材）を投入して撹拌しつつ加温し、芯材の品温が好ましくは７０℃以上、さらに好ましくは８０℃以上となった時点で、予め加熱溶融しておいた内側被覆層用油脂（融点５０～７０℃の油脂）を該撹拌機に投入し、該撹拌機の内容物の品温が好ましくは７０～９０℃、さらに好ましくは７５～９０℃の範囲で維持されるよう加温し続けながら所定時間撹拌した後、加温を停止し放冷する（第１の被覆工程）。続いて、撹拌機の内容物（内側被覆層が形成された粉末糖）の品温が好ましくは内側被覆層用油脂の融点以下、さらに好ましくは内側被覆層用油脂の融点より１５℃低下した時点で、予め加熱溶融しておいた外側被覆層用油脂（融点４０～５０℃の油脂）を該撹拌機に投入し、該内容物の品温が好ましくは外側被覆層用油脂の融点以上、さらに好ましくは外側被覆層用油脂の融点＋５℃の範囲で維持されるよう加温し続けながら所定時間撹拌した後、加温を停止し放冷する（第２の被覆工程）。以上の工程を経て、目的とする油脂被覆粉末糖が得られる。こうして得られた油脂被覆粉末糖の表面にコーンスターチなどの粉末状の澱粉を付着させる場合は、油脂被覆粉末糖の品温が好ましくは３５℃以下、さらに好ましくは３０℃以下となった時点で、油脂被覆粉末糖の入った撹拌機に澱粉を投入し、所定時間撹拌する。 The first and second coating steps can be carried out according to a conventional method using a known stirrer such as a kneader mixer, a flash mixer, or a pressure mixer. Specifically, for example, powdered sugar (core material) is put into a stirrer and heated while stirring, and when the product temperature of the core material reaches preferably 70 ° C. or higher, more preferably 80 ° C. or higher, The fats and oils for the inner coating layer (fat and oil having a melting point of 50 to 70 ° C.) that have been preheated and melted are put into the stirrer, and the product temperature of the contents of the stirrer is preferably 70 to 90 ° C., more preferably 75. After stirring for a predetermined time while continuing to heat so as to be maintained in the range of about 90 ° C., heating is stopped and allowed to cool (first coating step). Subsequently, when the product temperature of the contents of the stirrer (powdered sugar on which the inner coating layer is formed) is preferably lower than the melting point of the inner coating layer fat and oil, and more preferably 15 ° C. lower than the melting point of the inner coating layer fat and oil. Then, the fats and oils for the outer coating layer (fat and oil having a melting point of 40 to 50 ° C.) that have been previously heated and melted are put into the stirrer, and the product temperature of the contents is preferably equal to or higher than the melting point of the fats and oils for the outer coating layer. Preferably, the oil and fat for the outer coating layer is stirred for a predetermined time while being continuously heated so as to be maintained in the range of the melting point of + 5 ° C., and then the heating is stopped and allowed to cool (second coating step). Through the above steps, the desired oil-coated powdered sugar can be obtained. When powdered starch such as cornstarch is attached to the surface of the fat-coated powdered sugar thus obtained, when the product temperature of the fat-coated powdered sugar is preferably 35 ° C. or lower, more preferably 30 ° C. or lower, Starch is put into a stirrer containing oil-coated powdered sugar and stirred for a predetermined time.
　本発明の製造方法の製造結果物たる油脂被覆粉末糖における内側被覆層及び外側被覆層の付着量をそれぞれ前記特定範囲に調整するためには、例えば、各工程における油脂の使用量（撹拌機への油脂の投入量）、粉末糖（芯材）の投入量等を適宜調整すればよい。 In order to adjust the adhesion amount of the inner coating layer and the outer coating layer in the oil-and-fat-coated powdered sugar, which is the production result of the production method of the present invention, to the specific ranges, for example, the amount of oil and fat used in each step (to the stirrer). The amount of fats and oils added), the amount of powdered sugar (core material) added, and the like may be adjusted as appropriate.
　本発明には、本発明の製造方法で製造された油脂被覆粉末糖を食品の表面に付着させる工程を有する、食品の製造方法が包含される。油脂被覆粉末糖の付着対象たる食品は特に限定されず、典型的には前述したようにベーカリー食品である。また、油脂被覆粉末糖の付着方法としては、付着対象の食品の上方から油脂被覆粉末糖を振りかける方法が一般的であるが、これに限定されず、例えば、１）油脂被覆粉末糖及び食品を袋の中に投入し、該袋の開口部を閉じた状態で振盪する方法、２）皿等に比較的広い範囲で油脂被覆粉末糖を散布し、散布された油脂被覆粉末糖上で食品を転がす方法を例示できる。 The present invention includes a method for producing a food product, which comprises a step of adhering the oil-coated powdered sugar produced by the production method of the present invention to the surface of the food product. The food to which the oil-coated powdered sugar is attached is not particularly limited, and is typically a bakery food as described above. Further, as a method of adhering the fat-coated powder sugar, a method of sprinkling the fat-coated powder sugar from above the food to be adhered is generally used, but the method is not limited to this, and for example, 1) the fat-coated powder sugar and the food are attached. A method of putting the food in a bag and shaking it with the opening of the bag closed, 2) spraying the oil-coated powdered sugar over a relatively wide range on a dish or the like, and spreading the food on the sprayed oil-coated powdered sugar. An example of how to roll can be illustrated.
　以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.
〔実施例１〕
　芯材となる粉末糖１００重量部を加温ジャケット付きの撹拌機に入れて撹拌・加温し、芯材の温度が８０℃を超えたところで、予め溶融しておいた内側被覆層用油脂を加え、撹拌機の内容物の品温（芯材の品温）を８０℃以上に維持したまま、回転数６３ｒｐｍで１０分間撹拌した後、加温を停止し放冷した（第１の被覆工程）。次いで、撹拌機の内容物（内側被覆層が形成された粉末糖）の品温が４７℃となったところで、予め溶融しておいた外側被覆層用油脂を加え、該内容物の品温を４４～４９℃に維持したまま、回転数６３ｒｐｍで１０分間撹拌し、加温を停止し放冷した（第２の被覆工程）。そして、撹拌機の内容物（内側被覆層及び外側被覆層が形成された粉末糖）の品温が３０℃以下となったところで、コーンスターチ１０重量部を加え、回転数６３ｒｐｍで５分間撹拌した。その後１６メッシュの篩に通し、目的とする表面にコーンスターチが付着した油脂被覆粉末糖を得た。 [Example 1]
100 parts by weight of powdered sugar as the core material is placed in a stirrer with a heating jacket to stir and heat, and when the temperature of the core material exceeds 80 ° C, the fat and oil for the inner coating layer that has been melted in advance is removed. In addition, while maintaining the product temperature of the contents of the stirrer (the temperature of the core material) at 80 ° C. or higher, the mixture was stirred at a rotation speed of 63 rpm for 10 minutes, then heating was stopped and allowed to cool (first coating step). ). Next, when the product temperature of the contents of the stirrer (powdered sugar on which the inner coating layer was formed) reached 47 ° C., the fats and oils for the outer coating layer that had been melted in advance were added to adjust the product temperature of the contents. While maintaining the temperature at 44 to 49 ° C., the mixture was stirred at a rotation speed of 63 rpm for 10 minutes, heating was stopped, and the mixture was allowed to cool (second coating step). Then, when the product temperature of the contents of the stirrer (powdered sugar on which the inner coating layer and the outer coating layer were formed) became 30 ° C. or lower, 10 parts by weight of cornstarch was added, and the mixture was stirred at a rotation speed of 63 rpm for 5 minutes. Then, it was passed through a 16-mesh sieve to obtain an oil-coated powdered sugar having cornstarch attached to the target surface.
〔実施例２～１４及び比較例１～１０〕
　各工程における油脂の使用量（撹拌機への油脂の投入量）、及び外側被覆層用油脂を添加する時の内容物の品温を適宜調整した以外は、実施例１と同様にして、表面にコーンスターチが付着した油脂被覆粉末糖を得た。 [Examples 2 to 14 and Comparative Examples 1 to 10]
The surface is the same as in Example 1 except that the amount of fats and oils used in each step (the amount of fats and oils charged into the stirrer) and the product temperature of the contents when the fats and oils for the outer coating layer are added are appropriately adjusted. An oil-coated powdered sugar to which cornstarch was attached was obtained.
　各実施例及び比較例では、粉末糖（芯材）として下記粉末糖Ａ～Ｄの１種又は２種を用いた。また、各実施例及び比較例では、油脂として融点３３℃～６７℃のものを用いた。用いた油脂の体積は、いずれも品温３０℃で１００重量部あたり１１０ｃｍ３であった。・粉末糖Ａ：無水結晶ぶどう糖（細画分）、累積１０％径７２．２μｍ、メディアン径１６８．９μｍ
・粉末糖Ｂ：無水結晶ぶどう糖（粗画分）、累積１０％径１３８．４μｍ、メディアン径２４２．５μｍ
・粉末糖Ｃ：含水結晶ぶどう糖（粗画分）、累積１０％径８５．７μｍ、メディアン径２８８．５μｍ
・粉末糖Ｄ：含水結晶ぶどう糖(細画分)、累積１０％径４９．１μｍ、メディアン径１１７．６μｍ In each Example and Comparative Example, one or two of the following powdered sugars A to D were used as the powdered sugar (core material). Further, in each Example and Comparative Example, those having a melting point of 33 ° C. to 67 ° C. were used as the fats and oils. The volume of the fats and oils used was 110 cm 3 per 100 parts by weight at a product temperature of 30 ° C. -Powdered sugar A: Anhydrous crystalline glucose (fine fraction), cumulative 10% diameter 72.2 μm, median diameter 168.9 μm
-Powdered sugar B: Anhydrous crystalline glucose (coarse fraction), cumulative 10% diameter 138.4 μm, median diameter 242.5 μm
-Powdered sugar C: Hydrous crystalline glucose (coarse fraction), cumulative 10% diameter 85.7 μm, median diameter 288.5 μm
-Powdered sugar D: Hydrous crystalline glucose (fine fraction), cumulative 10% diameter 49.1 μm, median diameter 117.6 μm
　実施例２は、粉末糖Ｃを芯材として用いた。
　実施例３は、粉末糖Ｂを芯材として用いた。
　実施例４は、粉末糖Ａと粉末糖Ｃとを等量ずつ混合した物を芯材として用いた。
　実施例５は、粉末糖Ａと粉末糖Ｂとを等量ずつ混合した物を芯材として用いた。
　実施例１４は、粉末糖Ａと粉末糖Ｄとを等量ずつ混合した物を芯材として用いた。
　その他の実施例及び比較例では、粉末糖Ａを芯材として用いた。 In Example 2, powdered sugar C was used as the core material.
In Example 3, powdered sugar B was used as the core material.
In Example 4, a mixture of powdered sugar A and powdered sugar C in equal amounts was used as the core material.
In Example 5, a mixture of powdered sugar A and powdered sugar B in equal amounts was used as the core material.
In Example 14, a mixture of powdered sugar A and powdered sugar D in equal amounts was used as the core material.
In other examples and comparative examples, powdered sugar A was used as the core material.
〔試験例〕
　各実施例及び比較例の油脂被覆粉末糖について、残存性、流動性、付着性をそれぞれ下記方法により評価した。評価は専門パネラー１０名で行った。評価結果を１０名の専門パネラーの平均点として下記表１及び２に示す。 [Test example]
The residual property, fluidity, and adhesiveness of the oil-coated powdered sugars of each Example and Comparative Example were evaluated by the following methods. The evaluation was carried out by 10 specialized panelists. The evaluation results are shown in Tables 1 and 2 below as the average score of 10 specialized panelists.
＜残存性の評価方法＞
　常法に従って油ちょうして製造したイーストドーナツを、表面温度が３５℃になるまで放冷した後、油脂被覆粉末糖１００質量部を入れた容器に該イーストドーナツを入れ、該容器を一方向及び該一方向とは反対方向の双方に５往復振ることでシュガリングを実施し、該イーストドーナツの表面に油脂被覆粉末糖を付着させた。その後、シュガリングを実施した該イーストドーナツをポリエチレンの袋に入れ密封し、３０℃の環境下で４８時間保管した後、外観を目視観察し、下記評価基準により評価した。
（残存性の評価基準）
　５点：油脂被覆粉末糖の潮解がなく、白さが残っており、極めて良好。
　４点：油脂被覆粉末糖がわずかに潮解しているが、白さが残っており、良好。
　３点：油脂被覆粉末糖が潮解しているが、白さが残っており、やや良好。
　２点：油脂被覆粉末糖のほとんどが潮解し、白く残っておらず、やや不良。
　１点：油脂被覆粉末糖が完全に潮解し、白く残っておらず、不良。 <Evaluation method of survivability>
The yeast donuts produced by oiling according to a conventional method are allowed to cool until the surface temperature reaches 35 ° C., and then the yeast donuts are placed in a container containing 100 parts by mass of oil-coated powdered sugar, and the container is placed in one direction and the container. Sugaring was carried out by shaking 5 times in both directions opposite to one direction, and oil-coated powdered sugar was adhered to the surface of the yeast donut. Then, the sugared yeast donut was placed in a polyethylene bag, sealed, stored in an environment of 30 ° C. for 48 hours, and then visually observed and evaluated according to the following evaluation criteria.
(Evaluation criteria for survivability)
5 points: There is no deliquescent of oil-coated powdered sugar, and whiteness remains, which is extremely good.
4 points: Oil-coated powdered sugar is slightly deliquescent, but whiteness remains, which is good.
3 points: Oil-coated powdered sugar is deliquescent, but whiteness remains and is slightly good.
2 points: Most of the oil-coated powdered sugar is deliquescent and does not remain white, which is a little defective.
1 point: Oil-coated powdered sugar is completely deliquescent and does not remain white, which is defective.
＜流動性の評価方法＞
　評価対象の油脂被覆粉末糖を紙袋に入れ、室温３０℃の部屋にて、該紙袋に対して、該紙袋内の油脂被覆粉末糖１ｋｇ当たり２５ｋｇの荷重がかかるように荷重をかけた状態で７日間保管した後、油脂被覆粉末糖の状態を目視観察し、下記評価基準により評価した。流動性は、油脂被覆粉末糖の流通過程での温度耐性の指標となるもので、流動性が高評価である油脂被覆粉末糖は、流通過程での温度耐性及びハンドリング性に優れると判断できる。
（流動性の評価基準）
　５点：少し固まりとなっているが、崩れ易く、極めて良好。
　４点：固まりとなっているが、崩れ易く、良好。
　３点：固まりとなっているが、やや崩れ易く、やや良好。
　２点：固まりとなっており、やや崩れ難く、やや不良。
　１点：固まりとなっており、崩れ難く、不良。 <Evaluation method of liquidity>
The fat-coated powdered sugar to be evaluated was placed in a paper bag, and in a room at room temperature of 30 ° C., a load was applied to the paper bag so that 25 kg was applied per 1 kg of the fat-coated powdered sugar in the paper bag. After storage for a day, the state of the oil-coated powdered sugar was visually observed and evaluated according to the following evaluation criteria. The fluidity is an index of temperature resistance in the flow process of the oil-coated powdered sugar, and it can be judged that the oil-coated powder sugar, which is highly evaluated for its fluidity, is excellent in temperature resistance and handleability in the distribution process.
(Evaluation criteria for liquidity)
5 points: Although it is a little lumpy, it easily collapses and is extremely good.
4 points: Although it is lumpy, it easily collapses and is good.
3 points: Although it is a lump, it is a little fragile and a little good.
2 points: It is a lump, it is a little hard to collapse, and it is a little bad.
1 point: It is lumpy, hard to collapse, and defective.
＜付着性の評価方法＞
　常法に従って油ちょうして製造したイーストドーナツを、表面温度が３５℃になるまで放冷した後、油脂被覆粉末糖１００重量部を入れた容器に該イーストドーナツを入れ、該容器を一方向及び該一方向とは反対方向の双方に５往復振ることでシュガリングを実施し、該イーストドーナツの表面に油脂被覆粉末糖を付着させた。そして、シュガリング直後のイーストドーナツの表面を目視観察し、下記評価基準により評価した。
（付着性の評価基準）
　５点：油脂被覆粉末糖が極めて多く付着しており、極めて良好。
　４点：油脂被覆粉末糖が多く付着しており、良好。
　３点：油脂被覆粉末糖が良く付着しており、やや良好。
　２点：油脂被覆粉末糖が少し付着しており、やや不良。
　１点：油脂被覆粉末糖がほとんど付着しておらず、不良。 <Evaluation method of adhesiveness>
After allowing the yeast donuts produced by oiling according to a conventional method to cool to a surface temperature of 35 ° C., the yeast donuts are placed in a container containing 100 parts by weight of oil-coated powdered sugar, and the container is placed in one direction and the container. Sugaring was carried out by shaking 5 times in both directions opposite to one direction, and oil-coated powdered sugar was adhered to the surface of the yeast donut. Then, the surface of the yeast donut immediately after sugaring was visually observed and evaluated according to the following evaluation criteria.
(Evaluation criteria for adhesion)
5 points: Very good with a very large amount of oil-coated powdered sugar attached.
4 points: Good with a large amount of oil-coated powdered sugar attached.
3 points: Oil-coated powdered sugar adheres well and is slightly good.
2 points: A little oil-coated powdered sugar is attached, which is a little defective.
1 point: Defective with almost no oil-coated powdered sugar attached.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　本発明によれば、吸湿性が少なく、流通過程での温度耐性、食品に対する付着性及びハンドリング性に優れ、パン、洋菓子、ドーナツ等の食品の表面に振りかけて使用する粉糖類として好適な油脂被覆粉末糖が提供される。 According to the present invention, it has low hygroscopicity, is excellent in temperature resistance in the distribution process, adhesiveness to foods, and handleability, and is suitable as a powdered sugar coated on the surface of foods such as bread, pastry, and donuts. Powdered sugar is provided.

Claims (7)

  1. 　粉末糖と、該粉末糖の表面に付着した油脂被覆層とを有する油脂被覆粉末糖であって、
    　前記油脂被覆層が、前記粉末糖から近い順に、融点５０～７０℃の油脂を含む内側被覆層と、融点４０～５０℃の油脂を含む外側被覆層とを有し、
    　前記内側被覆層の付着量が、前記粉末糖の表面積１ｍ２あたり０．２～２．２ｃｍ３、前記外側被覆層の付着量が、該粉末糖の表面積１ｍ２あたり０．０５～０．９ｃｍ３である油脂被覆粉末糖。     An oil-and-fat-coated powdered sugar having an oil-and-fat-coated layer attached to the surface of the powdered sugar.
    The oil-and-fat coating layer has an inner coating layer containing oils and fats having a melting point of 50 to 70 ° C. and an outer coating layer containing oils and fats having a melting point of 40 to 50 ° C. in order of proximity to the powdered sugar.
    The amount of adhesion of the inner coating layer is 0.2 to 2.2 cm 3 per 1 m 2 of the surface area of the powdered sugar, and the amount of adhesion of the outer coating layer is 0.05 to 0.9 cm per 1 m 2 of the surface area of the powdered sugar. Oil-coated powdered sugar which is 3 .
  2. 　前記粉末糖がぶどう糖である請求項１に記載の油脂被覆粉末糖。 The fat-coated powdered sugar according to claim 1, wherein the powdered sugar is glucose.
  3. 　前記粉末糖のメディアン径が１２０μｍ以上である請求項１又は２に記載の油脂被覆粉末糖。 The fat-coated powdered sugar according to claim 1 or 2, wherein the median diameter of the powdered sugar is 120 μm or more.
  4. 　表面に請求項１～３のいずれか１項に記載の油脂被覆粉末糖が付着した食品。 A food having the oil-coated powdered sugar according to any one of claims 1 to 3 adhered to the surface.
  5. 　粉末糖と、該粉末糖の表面に付着した油脂被覆層とを有し、該油脂被覆層が、該粉末糖から近い順に、内側被覆層と外側被覆層とを有する油脂被覆粉末糖の製造方法であって、
    　粉末糖と融点５０～７０℃の溶融状態の油脂とを混合し、その混合物を該油脂の融点以下まで冷却して、該粉末糖の表面に前記内側被覆層を形成する第１の被覆工程と、
    　前記内側被覆層が形成された前記粉末糖と融点４０～５０℃の溶融状態の油脂とを混合し、その混合物を該油脂の融点以下まで冷却して、該内側被覆層の表面に前記外側被覆層を形成する第２の被覆工程とを有する、油脂被覆粉末糖の製造方法。     A method for producing an oil-and-fat-coated powdered sugar, which has a powdered sugar and an oil-and-fat-coated layer adhering to the surface of the powdered sugar, and the oil-and-fat-coated layer has an inner coating layer and an outer coating layer in the order of proximity to the powdered sugar. And
    The first coating step of mixing powdered sugar and a melted fat or oil having a melting point of 50 to 70 ° C. and cooling the mixture to below the melting point of the fat or oil to form the inner coating layer on the surface of the powdered sugar. ,
    The powdered sugar on which the inner coating layer is formed is mixed with a melted fat or oil having a melting point of 40 to 50 ° C., and the mixture is cooled to a temperature equal to or lower than the melting point of the fat or oil to cover the surface of the inner coating layer with the outer coating. A method for producing a fat-coated powdered sugar, which comprises a second coating step of forming a layer.
  6. 　前記内側被覆層の付着量が、前記粉末糖の表面積１ｍ２あたり０．２～２．２ｃｍ３、前記外側被覆層の付着量が、該粉末糖の表面積１ｍ２あたり０．０５～０．９ｃｍ３である請求項５に記載の油脂被覆粉末糖の製造方法。 The amount of adhesion of the inner coating layer is 0.2 to 2.2 cm 3 per 1 m 2 of the surface area of the powdered sugar, and the amount of adhesion of the outer coating layer is 0.05 to 0.9 cm per 1 m 2 of the surface area of the powdered sugar. The method for producing a fat-coated powdered sugar according to claim 5, which is 3 .
  7. 　請求項５又は６に記載の製造方法で製造された油脂被覆粉末糖を食品の表面に付着させる工程を有する、食品の製造方法。 A method for producing a food product, which comprises a step of adhering the oil-coated powdered sugar produced by the production method according to claim 5 or 6 to the surface of the food product.
PCT/JP2019/027403 2019-07-10 2019-07-10 Oil-and-fat coated powdered sugar WO2021005760A1 (en)

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JPH03277237A (en) * 1990-03-27 1991-12-09 Nisshin Seito Kk Saccharides of powder and production thereof
JPH1156290A (en) * 1997-08-12 1999-03-02 Nisshin Techno Mic Kk Coated powder sugars and their production
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