JP7773403B2 - Oil-coated powdered sugar and food using it - Google Patents
Oil-coated powdered sugar and food using itInfo
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Description
本発明は、粉末糖の粒子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 oil-coated powdered sugar, in which the particle surface of powdered sugar is coated with oil.
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。 In the past, powdered sugar such as glucose has been applied to the surface of foods such as bread and confectionery to improve their appearance and texture, a process known as sugaring. However, this type of powdered sugar is highly hygroscopic, and after sugaring, it absorbs moisture from the food and air, deliquescing and becoming a transparent starch syrup-like substance, a phenomenon known as "weeping." Since the occurrence of weeping has a negative impact on not only the appearance of food but also its texture, a solution to this problem is desired.
泣き耐性を向上させる方法として従来、粉末糖の粒子表面を油脂で被覆する方法が知られている。特許文献１及び２には、粉末糖の粒子表面を被覆する油脂を外層と内層との二層構造とすることが記載されている。特許文献１には、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、粉末糖の粒子についてメディアン径を１２０μｍ以上、累積１０％径を５５μｍ以上とすることが好ましい旨記載されている。特許文献３には、粉末糖の粒子表面を油脂で被覆すると口どけが悪化する問題を解決するために、油脂で被覆される粉末糖（結晶ぶどう糖）の水分を特定範囲にすることが記載されている。 A conventional method for improving tear resistance is to coat the surface of powdered sugar particles with fat or oil. Patent Documents 1 and 2 describe forming a two-layer structure of an outer layer and an inner layer with fat or oil that coats the surface of powdered sugar particles. Patent Document 1 describes that, from the perspective of improving the fluidity of oil-coated powdered sugar and making it easier to handle, it is preferable for the powdered sugar particles to have a median diameter of 120 μm or more and a cumulative 10% diameter of 55 μm or more. Patent Document 3 describes setting the moisture content of the powdered sugar (crystalline glucose) coated with fat or oil within a specific range in order to solve the problem of poor melt-in-the-mouth texture caused by coating the surface of powdered sugar particles with fat or oil.
特許文献１～３に記載の技術は、泣き耐性（流通過程での温度耐性）及び食品に対する付着性の点で改善の余地がある。吸湿性が少なく泣き耐性に優れ、更には食品に対する付着性にも優れ、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。 The technologies described in Patent Documents 1 to 3 leave room for improvement in terms of tear resistance (temperature resistance during distribution) and adhesion to food. An oil-coated powdered sugar that is useful as a coating sugar and has low moisture absorption, excellent tear resistance, and excellent adhesion to food 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に優れた油脂被覆粉末糖を提供することである。 The objective of the present invention is to provide an oil-coated powdered sugar that has low moisture absorption, excellent temperature resistance during distribution, and excellent adhesion to food.
本発明者は、粉末糖の粒子表面が油脂で被覆された油脂被覆粉末糖について種々検討した結果、粉末糖の粒子の円形度が、油脂被覆粉末糖の諸特性、特に泣き耐性及び食品に対する付着性に大きな影響を与えることを知見した。 As a result of extensive research into oil-coated powdered sugar, in which the particle surfaces of powdered sugar are coated with oil, the inventors discovered that the circularity of the powdered sugar particles has a significant impact on the properties of the oil-coated powdered sugar, particularly its resistance to weeping and its adhesiveness to food.
本発明は、前記知見に基づきなされたもので、前記粉末糖は、粉末糖と、該粉末糖の表面に付着した油脂とを有する油脂被覆粉末糖であって、前記粉末糖は、粒子径０．２ｍｍ以上における円形度平均値が０．７～１、体積基準累積５０％粒子径における円形度平均値が０．７５以上、体積基準累積９０％粒子径における円形度平均値が０．８５以上である、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 has been made based on the above findings, and the powdered sugar is an oil-coated powdered sugar having powdered sugar and oil or fat adhered to the surface of the powdered sugar, wherein the powdered sugar has an average circularity of 0.7 to 1 for particle diameters of 0.2 mm or more, an average circularity of 0.75 or more at a volume-based cumulative 50% particle diameter, and an average circularity of 0.85 or more at a volume-based cumulative 90% particle diameter.
The present invention also relates to a food having the oil-coated powdered sugar of the present invention attached to its surface.
本発明によれば、吸湿性が少なく、流通過程での温度耐性（泣き耐性）、食品に対する付着性に優れ、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。 The present invention provides an oil-coated powdered sugar that has low moisture absorption, excellent temperature resistance (crying resistance) during distribution, and excellent adhesion to food, making it suitable for use as a powdered sugar to sprinkle on the surface of foods such as bread, Western-style confectionery, and donuts.
本発明の油脂被覆粉末糖は、粉末糖と、該粉末糖の表面に付着した油脂とを有する。すなわち、本発明の油脂被覆粉末糖は、粉末糖の粒子の集合体であり、各粉末糖の粒子の表面に油脂が付着しており、その油脂は、典型的には、層状の油脂被覆層を形成している。以下、粉末糖、油脂（油脂被覆層）について順に説明する。 The oil-coated powdered sugar of the present invention comprises powdered sugar and oils and fats adhered to the surface of the powdered sugar. That is, the oil-coated powdered sugar of the present invention is an aggregate of powdered sugar particles, with oils and fats adhered to the surface of each powdered sugar particle, and the oils and fats typically form a layer-like oil-coating layer. Below, the powdered sugar and the oil-coating layer will be described in order.
本発明において、粉末糖としては、常温常圧で粒子状の糖類であって、甘味料として従来用いられているものを特に制限なく用いることができる。本発明では、粉末糖として、１種の糖類を用いてもよく、２種以上の糖類を用いてもよい。粉末糖としては、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る。本発明では粉末糖として、前記の糖類に、酸化、還元、分解、α化、エステル化、エーテル化、架橋等の処理の１種以上を施したものを用いることもできる。 In the present invention, the powdered sugar may be any sugar that is particulate at room temperature and normal pressure and that is conventionally used as a sweetener, without any particular limitation. In the present invention, one type of sugar or two or more types of sugars may be used as the powdered sugar. Examples of powdered sugar include monosaccharides such as glucose (grape sugar), mannose, galactose, fructose, sorbose, tagarose, arabinose, xylose, ribose, ribulose, erythrose, and threose; oligosaccharides such as trehalose, sucrose, maltose, cellobiose, gentiobiose, lactose, raffinose, gentianose, maltotriose, and manninotriose; dextrins and powdered sugar obtained by hydrolysis of polysaccharides; and polysaccharides such as glycogen, inulin, lichenin, cellulose, chitin, hemicellulose, pectin, and plant gum. In the present invention, the powdered sugar used may be any of the above sugars that have been subjected to one or more of the following processes: oxidation, reduction, decomposition, gelatinization, esterification, etherification, cross-linking, etc.
本発明において、好ましい粉末糖の一例として、ぶどう糖が挙げられる。ぶどう糖は、比較的甘味度が高く且つ吸湿性が低いという特徴を有し、油脂被覆粉末糖の泣き耐性を一層向上させ得る。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何れを用いてもよく、これらの２種以上の混合物を粉末糖として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。 In the present invention, one example of a preferred powdered sugar is glucose. Glucose is characterized by its relatively high sweetness and low hygroscopicity, which can further improve the weeping resistance of the oil-coated powdered sugar. As glucose, any of hydrous crystalline glucose, whole sugar glucose, and anhydrous crystalline glucose may be used, and a mixture of two or more of these can also be used as powdered sugar. Among glucoses, hydrous crystalline glucose and anhydrous crystalline glucose are particularly preferred due to their low hygroscopicity.
本発明の油脂被覆粉末糖は、これを構成する粉末糖（表面に油脂が付着していない粉末糖の粒子）について、１）粒子径０．２ｍｍ以上における円形度平均値が０．７～１、２）体積基準累積５０％粒子径（Ｄ５０）における円形度平均値が０．７５以上、３）体積基準累積９０％粒子径（Ｄ９０）における円形度平均値が０．８５以上である点で特徴づけられる。前記１）～３）を全て満たす粉末糖の粒子を芯材として、該芯材の表面に油脂を付着させることで、泣き耐性及び食品への付着性に優れた油脂被覆粉末糖が得られる。 The oil-coated powdered sugar of the present invention is characterized in that the powdered sugar (particles of powdered sugar without oil or fat attached to the surface) that constitutes it has 1) an average circularity of 0.7 to 1 for particle diameters of 0.2 mm or more, 2) an average circularity of 0.75 or more for the volume-based cumulative 50% particle diameter (D50), and 3) an average circularity of 0.85 or more for the volume-based cumulative 90% particle diameter (D90). By using powdered sugar particles that satisfy all of the above 1) to 3) as a core material and attaching oil or fat to the surface of the core material, an oil-coated powdered sugar with excellent tear resistance and adhesion to food can be obtained.
本明細書において「円形度平均値」は、３万個以上の粉末糖の粒子の円形度の算術平均値を意味する。「円形度」は、測定対象（粉末糖）の観察画像（二次元投影像）での面積をＳ、周囲長をＬとしたときに、次式により算出される。 円形度＝４πＳ／Ｌ２
前記「Ｄ５０」は、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％である粒子径を意味し、前記「Ｄ９０」は、該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９０％である粒子径を意味する。
前記１）～３）の各円形度平均値は、画像式粒度分布測定法を利用して測定することができる。画像式粒度分布測定法は、粒子の投影画像を撮像し、二値化処理等を経て粒子を数値化する周知の測定法である。この測定法を利用した測定装置の一例として、マルバーン・パナティカル（Malvern Panalytical）社製の「モフォロギ（Morphologi）」が挙げられる。
In this specification, "average circularity" refers to the arithmetic mean value of the circularity of 30,000 or more powdered sugar particles. "Circularity" is calculated using the following formula, where S is the area of the object (powdered sugar) in an observation image (two-dimensional projection image) and L is the perimeter: Circularity = 4πS/ L2
The "D50" means the particle diameter at which the cumulative amount of the particle in the particle size distribution cumulative curve based on volume of the powdered sugar is 50% cumulative from the smallest particle, and the "D90" means the particle diameter at which the cumulative amount of the particle in the particle size distribution cumulative curve is 90% cumulative from the smallest particle.
The average circularity values of 1) to 3) can be measured using an image-based particle size distribution measurement method. The image-based particle size distribution measurement method is a well-known measurement method in which a projected image of a particle is captured and then digitized through a binarization process or the like. An example of a measurement device that uses this measurement method is the "Morphologi" manufactured by Malvern Panalytical.
真円の円形度は１であり、円形度が１に近いほど、測定対象の外形形状は真球に近いものと評価できる。前記１）～３）の各円形度平均値が前記特定範囲にある粉末糖は、各粒子が真球に近い形状をなしており、そのため、食品の表面に付着した状態では該食品との接触面積が比較的小さく、該食品から水分を吸収し難いと推察される。本発明の油脂被覆粉末糖は、このような付着対象の食品の水分の影響を受け難い粒子形状の粉末糖と、該粉末糖の表面に付着した油脂との作用により、高い泣き耐性を奏し得る。 The circularity of a perfect circle is 1, and the closer the circularity is to 1, the closer the external shape of the object being measured can be evaluated as being closer to a perfect sphere. Powdered sugar whose average circularity values for 1) to 3) above are within the specified ranges has particles that are close to a perfect sphere. Therefore, when attached to the surface of food, the contact area with the food is relatively small, and it is presumed that the oil-coated powdered sugar of the present invention exhibits high resistance to crying due to the interaction between the powdered sugar, which has a particle shape that is less susceptible to the moisture in the food to which it is attached, and the oil-coated powdered sugar attached to its surface.
前記１）に関し、粒子径０．２ｍｍ以上における円形度平均値は、好ましくは０．７５以上、より好ましくは０．８０以上である。
前記２）に関し、Ｄ５０における円形度平均値は、好ましくは０．７８以上、より好ましくは０．８０以上である。
前記３）に関し、Ｄ９０における円形度平均値は、好ましくは０．８８以上、より好ましくは０．９０以上である。
前記１）～３）の各円形度平均値は、粉末糖の製造条件を適宜調整することで調整可能である。
Regarding 1) above, the average circularity for particles having a particle diameter of 0.2 mm or more is preferably 0.75 or more, more preferably 0.80 or more.
Regarding the above 2), the average circularity at D50 is preferably 0.78 or more, more preferably 0.80 or more.
Regarding the above 3), the average circularity in D90 is preferably 0.88 or more, more preferably 0.90 or more.
The average circularity values of 1) to 3) above can be adjusted by appropriately adjusting the production conditions of the powdered sugar.
本発明において、油脂被覆粉末糖を構成する粉末糖のレーザー回折・散乱法による体積基準累積５０％粒子径（以下、「ＬＤ－Ｄ５０」とも言う。）は、本発明の所定の効果を一層確実に奏させるようにする観点から、好ましくは１７０～３２０μｍ、より好ましくは１９０～２２０μｍである。粉末糖のＬＤ－Ｄ５０が小さすぎると、油脂被覆粉末糖の泣き耐性が不十分となるおそれがあり、粉末糖のＬＤ－Ｄ５０が大きすぎると、油脂被覆粉末糖の食品に対する付着性が不十分となるおそれがある。本発明の油脂被覆粉末糖は、前記１）～３）の各円形度平均値が前記特定範囲にあるため、泣き耐性及び食品への付着性に優れており、更にＬＤ－Ｄ５０が前記の好ましい範囲にあることで、食品のコーティング性能に一層優れたものとなり得る。
ＬＤ－Ｄ５０は、レーザー回折散乱式粒度分布測定装置（例えば、日機装株式会社製、「マイクロトラック粒径分布測定装置９２００ＦＲＡ」）を用いて乾式で測定したときの累積体積５０容量％における体積累積粒径（Ｄ５０）を指す。
In the present invention, the volume-based cumulative 50% particle size (hereinafter also referred to as "LD-D50") of the powdered sugar constituting the oil-coated powdered sugar, as determined by a laser diffraction/scattering method, is preferably 170 to 320 μm, more preferably 190 to 220 μm, from the viewpoint of more reliably achieving the desired effects of the present invention. If the LD-D50 of the powdered sugar is too small, the oil-coated powdered sugar may have insufficient weeping resistance, while if the LD-D50 of the powdered sugar is too large, the oil-coated powdered sugar may have insufficient adhesion to food. The oil-coated powdered sugar of the present invention has excellent weeping resistance and adhesion to food because the average circularity values of 1) to 3) above are within the specified ranges, and further, because the LD-D50 is within the preferred range, it can have even better food coating performance.
LD-D50 refers to the volume cumulative particle size (D50) at 50% by volume of cumulative volume when measured in a dry state using a laser diffraction/scattering particle size distribution analyzer (for example, "Microtrac Particle Size Distribution Analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.).
本発明において、粉末糖の表面に付着する油脂としては、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。 In the present invention, the oil or fat adhered to the surface of the powdered sugar can be any oil or fat that can be used in food, without any particular restrictions, and may be vegetable or animal oil or fat. Specific examples include vegetable oils such as salad oil, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, cottonseed oil, sunflower oil, rice bran oil, sesame oil, and olive oil; animal oils such as beef tallow, lard, and fish oil; hydrogenated oils and fats of these; and mixed oils containing two or more of these, which can be used alone or in combination of two or more.
本発明において、粉末糖の表面に付着する油脂は、融点４０～７０℃、好ましくは４２～７０℃の油脂を含むことが好ましい。これにより本発明の所定の効果が一層確実に奏され得る。粉末糖の表面に付着した油脂を含む油脂被覆層が二層以上の積層構造の場合、該積層構造を構成する各層における油脂の融点が前記範囲にあることが好ましい。
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。
In the present invention, the fat or oil adhered to the surface of the powdered sugar preferably contains fat or oil having a melting point of 40 to 70°C, preferably 42 to 70°C. This makes it possible to more reliably achieve the desired effects of the present invention. When the fat or oil coating layer containing fat or oil adhered to the surface of the powdered sugar has a laminated structure of two or more layers, it is preferable that the melting points of the fats or oils in each layer constituting the laminated structure are within the above-mentioned range.
In this specification, the "melting point of fats and oils" means the melting point (slip melting point) measured in accordance with the Standard Method for Analysis of Fats and Oils 2.2.4.2-1996.
本発明において、粉末糖の表面に付着した油脂を含む油脂被覆層は、典型的には、油脂を主体として構成され、該油脂被覆層における油脂の含有量は、該油脂被覆層の全質量に対して１００質量％又はそれに近い。前記油脂被覆層は、本発明の所定の効果が奏される範囲で、油脂以外の他の成分を含有してもよい。斯かる他の成分としては、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。 In the present invention, the fat-containing oil coating layer adhered to the surface of the powdered sugar is typically composed primarily of fats and oils, and the fat content in the fat-and-oil coating layer is 100% by mass or close to 100% by mass relative to the total mass of the fat-and-oil coating layer. The fat-and-oil coating layer may contain other components in addition to fats and oils, as long as the desired effects of the present invention are achieved. Examples of such other components include emulsifiers such as shellac, wax, monoglycerin fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters; metal salts of fatty acids such as calcium stearate and magnesium stearate; sweeteners such as sucralose and thaumatin; and flavors. These can be used alone or in combination of two or more.
本発明において、粉末糖の表面を被覆する油脂被覆層は、単層構造でもよく、複数の層が粉末糖の径方向に積層された積層構造でもよい。
単層構造の油脂被覆層（粉末糖の表面を直接被覆する油脂被覆層）の具体例として、融点が前記の好ましい範囲（４０～７０℃）にある油脂を含むものが挙げられる。
積層構造の油脂被覆層の具体例として、粉末糖から近い順に、内側被覆層、外側被覆層を有する二層構造の油脂被覆層が挙げられる。
前記二層構造の油脂被覆層においては、内側被覆層の方が、外側被覆層に比べて、油脂の融点が高いことが好ましい。
前記二層構造の油脂被覆層において、内側被覆層の油脂の融点は、外側被覆層のそれに比べて高いことを前提として、好ましくは５０～７０℃、より好ましくは５３～７０℃、更に好ましくは５５～７０℃である。また外側被覆層の油脂の融点は、内側被覆層のそれに比べて低いことを前提として、好ましくは４０～５０℃、より好ましくは４０～４８℃、更に好ましくは４２～４８℃である。
前記二層構造の油脂被覆層としては、特許文献１に記載の油脂被覆粉末糖における油脂被覆層を適宜利用できる。
In the present invention, the oil/fat coating layer that coats the surface of the powdered sugar may have a single layer structure, or may have a layered structure in which multiple layers are stacked in the radial direction of the powdered sugar.
Specific examples of the single-layer oil-and-fat coating layer (the oil-and-fat coating layer that directly coats the surface of the powdered sugar) include those containing oils and fats having a melting point within the above-mentioned preferred range (40 to 70°C).
A specific example of a fat/oil coating layer having a laminated structure is a two-layered fat/oil coating layer having, in order from the powdered sugar side, an inner coating layer and an outer coating layer.
In the oil-and-fat coating layer of the two-layer structure, it is preferable that the melting point of the oil in the inner coating layer is higher than that in the outer coating layer.
In the two-layer oil-and-fat coating layer, the melting point of the oil in the inner coating layer is higher than that of the outer coating layer, and is preferably 50 to 70° C., more preferably 53 to 70° C., and even more preferably 55 to 70° C. Also, the melting point of the oil in the outer coating layer is lower than that of the inner coating layer, and is preferably 40 to 50° C., more preferably 40 to 48° C., and even more preferably 42 to 48° C.
As the fat-and-oil coating layer of the two-layer structure, the fat-and-oil coating layer in the fat-and-oil coated powdered sugar described in Patent Document 1 can be appropriately used.
本発明の油脂被覆粉末糖における油脂の含有量は、本発明の所定の効果が奏される範囲で適宜調整することができるが、本発明の所定の効果を一層確実に奏させるようにする観点から、油脂被覆粉末糖を構成する粉末糖１００質量部に対して、好ましくは５～１５質量部である。油脂被覆粉末糖を構成する油脂被覆層が単層構造である場合は、その単層構造の油脂被覆層における油脂の含有量が前記範囲にあればよい。また、油脂被覆粉末糖を構成する油脂被覆層が二層構造である場合は、その二層を構成する各層（内側被覆層、外側被覆層）における油脂の含有量の合計が前記範囲にあればよく、各層における油脂の含有量の配分は任意に設定できる。 The fat content in the fat-coated powdered sugar of the present invention can be adjusted as appropriate within a range in which the desired effects of the present invention are achieved. However, from the perspective of more reliably achieving the desired effects of the present invention, it is preferably 5 to 15 parts by mass per 100 parts by mass of the powdered sugar that constitutes the fat-coated powdered sugar. When the fat-coating layer that constitutes the fat-coated powdered sugar has a single-layer structure, the fat content in the fat-coating layer of this single-layer structure should be within the above-mentioned range. Furthermore, when the fat-coating layer that constitutes the fat-coated powdered sugar has a two-layer structure, the total fat content in each of the two layers (inner coating layer, outer coating layer) that constitute the two layers should be within the above-mentioned range, and the distribution of the fat content in each layer can be set as desired.
本発明の油脂被覆粉末糖においては、粉末糖の表面に付着する油脂（油脂被覆層）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-coated powdered sugar of the present invention, powdered starch may be attached to the surface of the oil (oil-coating layer) adhering to the surface of the powdered sugar. This can further improve the fluidity and handleability of the oil-coated powdered sugar. As such starch, any starch commonly used in food products can be used without any particular restrictions, and corn starch is particularly preferred.
本発明の油脂被覆粉末糖は、従来のこの種の油脂被覆粉末糖（コーティングシュガー）と同様の方法によって製造することができ、典型的には、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攪拌機に、粉末糖及び油脂並びに必要に応じて他の成分を投入し、必要に応じて加温しながら攪拌することで製造できる。具体的には例えば、攪拌機に粉末糖を投入して攪拌しつつ加温し、該粉末糖の品温が、使用予定の油脂の融点以上となった時点で、予め加熱溶融しておいた油脂を該攪拌機に投入し、所定時間攪拌した後、加温を停止し放冷する。前記二層構造の油脂被覆層を有する油脂被覆粉末糖を製造する場合は、特許文献１に記載の油脂被覆粉末糖の製造方法を適宜利用できる。 The oil-coated powdered sugar of the present invention can be produced by the same method as conventional oil-coated powdered sugar (coated sugar) of this type. Typically, it can be produced by putting powdered sugar, oil and fat, and optionally other ingredients into a known mixer such as a kneader mixer, flash mixer, or pressure mixer, and stirring while heating as necessary. Specifically, for example, powdered sugar is placed into a mixer and heated while stirring. When the temperature of the powdered sugar reaches or exceeds the melting point of the oil or fat to be used, oil that has been previously heated and melted is added to the mixer, and after stirring for a predetermined period of time, heating is stopped and the mixture is allowed to cool. When producing oil-coated powdered sugar having a two-layer structure, the method for producing oil-coated powdered sugar described in Patent Document 1 can be used as appropriate.
本発明の油脂被覆粉末糖は、吸湿性が少なく、流通過程での温度耐性（泣き耐性）、食品に対する付着性に優れており、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る。以下、本発明の食品について、本発明の油脂被覆粉末糖と異なる点を主に説明する。本発明の食品において特に説明しない点については、前述の本発明の油脂被覆粉末糖についての説明が適宜適用される。 The oil-coated powdered sugar of the present invention has low moisture absorption, excellent temperature resistance (crying resistance) during distribution, and excellent adhesion to food, and can be sprinkled on various foods. The present invention includes foods with the oil-coated powdered sugar of the present invention adhered to their surface. Below, the food of the present invention will be explained, focusing mainly on the differences between the oil-coated powdered sugar of the present invention and the oil-coated powdered sugar of the present invention. For points not specifically explained about the food of the present invention, the explanation of the oil-coated powdered sugar of the present invention above applies as appropriate.
本発明の食品は、食品本体と、該食品本体の表面に付着した油脂被覆粉末糖とを含み、該油脂被覆粉末糖は、本発明の油脂被覆粉末糖である。前記食品本体は、表面に本発明の油脂被覆粉末糖が付着し得るものであればよく、特に制限されない。前記食品本体の具体例として、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。 The food product of the present invention comprises a food body and an oil-coated powdered sugar adhered to the surface of the food body, and the oil-coated powdered sugar is the oil-coated powdered sugar of the present invention. The food body is not particularly limited as long as the oil-coated powdered sugar of the present invention can be adhered to its surface. Specific examples of the food body include bakery foods such as bread, Western-style confectionery, and donuts.
本発明の食品は、常法に従って製造することができる。本発明の食品の製造方法は、典型的には、油脂被覆粉末糖を食品本体の表面に付着させる工程を有する。油脂被覆粉末糖の付着方法は特に制限されず、例えば、１）食品本体の上方から油脂被覆粉末糖を振りかける方法、２）油脂被覆粉末糖及び食品本体を袋の中に投入し、該袋の開口部を閉じた状態で振盪する方法、３）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本体を転がす方法を例示できる。 The food product of the present invention can be produced according to conventional methods. The method of producing the food product of the present invention typically includes a step of adhering the oil-coated powdered sugar to the surface of the food body. The method of adhering the oil-coated powdered sugar is not particularly limited, and examples include: 1) sprinkling the oil-coated powdered sugar from above the food body; 2) placing the oil-coated powdered sugar and the food body in a bag and shaking the bag with the opening closed; and 3) sprinkling the oil-coated powdered sugar over a relatively wide area on a plate or the like and rolling the food body on the sprinkled oil-coated powdered sugar.
以下、実施例を挙げて、本発明を更に詳細に説明するが、本発明は下記の実施例に限定されるものではない。 The present invention will be explained in more detail below using examples, but the present invention is not limited to the following examples.
〔実施例１～７、比較例１～４〕
粉末糖の表面が前記二層構造（内側被覆層、外側被覆層）の油脂被覆層で被覆された構成の油脂被覆粉末糖を製造した。具体的には、芯材となる粉末糖（無水結晶ぶどう糖）１００質量部を加温ジャケット付きの攪拌機に入れて攪拌・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、攪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分間攪拌した後、加温を停止し放冷した（第１の被覆工程）。次いで、攪拌機の内容物（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分間攪拌し、加温を停止し放冷した（第２の被覆工程）。そして、攪拌機の内容物（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分間攪拌した。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。得られた油脂被覆粉末糖の各種物性等を下記表１に示す。
[Examples 1 to 7, Comparative Examples 1 to 4]
Oil-coated powdered sugar was produced in which the surface of the powdered sugar was coated with the oil-coating layer having the two-layer structure (inner coating layer, outer coating layer). Specifically, 100 parts by mass of powdered sugar (anhydrous crystalline glucose) serving as a core material was placed in a mixer equipped with a heating jacket and stirred and heated. When the temperature of the core material exceeded 80°C, pre-melted oil for the inner coating layer was added. While maintaining the product temperature of the contents of the mixer (the product temperature of the core material) at 80°C or higher, the mixture was stirred at a rotation speed of 63 rpm for 10 minutes, after which heating was stopped and the mixture was allowed to cool (first coating step). Next, when the product temperature of the contents of the mixer (the powdered sugar with the inner coating layer formed) reached 47°C, pre-melted oil for the outer coating layer was added. While maintaining the product temperature of the contents at 44 to 49°C, the mixture was stirred at a rotation speed of 63 rpm for 10 minutes, after which heating was stopped and the mixture was allowed to cool (second coating step). When the temperature of the contents of the mixer (powdered sugar with the inner and outer coating layers formed) reached 30°C or below, 10 parts by weight of cornstarch was added and the mixture was stirred at 63 rpm for 5 minutes. The mixture was then passed through a 16-mesh sieve to obtain the desired oil-coated powdered sugar with cornstarch attached to the surface. The physical properties of the obtained oil-coated powdered sugar are shown in Table 1 below.
〔実施例８～１１、比較例５～８〕
粉末糖の表面が単層構造の油脂被覆層で被覆された構成の油脂被覆粉末糖を製造した。具体的には、芯材となる粉末糖（無水結晶ぶどう糖）１００質量部を加温ジャケット付きの攪拌機に入れて攪拌・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被覆層用油脂を加え、攪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分間攪拌した後、加温を停止し放冷した。そして、攪拌機の内容物の品温が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分間攪拌した。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。得られた油脂被覆粉末糖の各種物性等を下記表２に示す。
[Examples 8 to 11, Comparative Examples 5 to 8]
Oil-coated powdered sugar was produced in which the surface of the powdered sugar was coated with a single-layer oil-coating layer. Specifically, 100 parts by mass of powdered sugar (anhydrous crystalline glucose) serving as the core material was placed in a mixer with a heating jacket and stirred and heated. When the temperature of the core material exceeded 80°C, pre-melted oil for the coating layer was added. While maintaining the product temperature of the contents of the mixer (product temperature of the core material) at 80°C or higher, the mixture was stirred at a rotation speed of 63 rpm for 10 minutes, after which heating was stopped and the mixture was allowed to cool. When the product temperature of the contents of the mixer reached 30°C or below, 10 parts by weight of cornstarch was added and stirred at a rotation speed of 63 rpm for 5 minutes. The mixture was then passed through a 16-mesh sieve to obtain oil-coated powdered sugar with cornstarch attached to the desired surface. The physical properties of the obtained oil-coated powdered sugar are shown in Table 2 below.
〔評価試験〕
各実施例及び比較例の油脂被覆粉末糖について、食品（ドーナツ）に対する付着性、残存性（泣き耐性）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、表２に示す。
[Evaluation test]
The oil-coated powdered sugars of each Example and Comparative Example were evaluated for adhesion to food (donuts) and retention (cry resistance) using the following methods. The evaluation was carried out by 10 expert panelists. The evaluation results are shown in Tables 1 and 2 below as the average scores of the 10 expert panelists.
（油脂被覆粉末糖の付着性及び残存性の評価方法）
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。
前記シュガリング直後のドーナツの表面を目視観察し、油脂被覆粉末糖の付着性を下記評価基準により評価した。
また、前記シュガリングを施したドーナツをポリエチレン製の袋に入れて密封し、３０℃の環境下で４８時間保管した後、袋からドーナツを取り出して表面を目視観察し、油脂被覆粉末糖の残存性を下記評価基準により評価した。
(Method for evaluating the adhesion and persistence of oil-coated powdered sugar)
Yeast donuts produced by frying in a conventional manner were allowed to cool until their surface temperature reached 35°C, after which the yeast donuts were placed in a container containing 100 parts by mass of oil-coated powdered sugar, and the container was shaken five times in one direction and then in the opposite direction to the one direction to sugar the yeast donuts, thereby adhering the oil-coated powdered sugar to the surface of the yeast donuts.
The surface of the donut immediately after sugaring was visually observed, and the adhesion of the oil-coated powdered sugar was evaluated according to the following evaluation criteria.
In addition, the sugared donuts were placed in a polyethylene bag, sealed, and stored in an environment of 30°C for 48 hours. After that, the donuts were removed from the bag and the surface was visually inspected to evaluate the remaining oil-coated powdered sugar according to the following evaluation criteria.
＜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。
＜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。
<Adhesion evaluation criteria>
5 points: A very large amount of oil-coated powdered sugar was attached, and the result was very good.
4 points: A lot of oil-coated powdered sugar adhered, good.
3 points: The oil-coated powdered sugar adheres well, and is fairly good.
2 points: A small amount of oil-coated powdered sugar was attached, and the product was slightly defective.
1 point: Almost no oil-coated powdered sugar adhered, poor quality.
<Survival evaluation criteria>
5 points: The oil-coated powdered sugar did not deliquesce, and its whiteness remained, which was extremely good.
4 points: The oil-coated powdered sugar is slightly deliquescent, but the whiteness remains, which is good.
3 points: The oil-coated powdered sugar has deliquesced, but the whiteness remains, and the condition is fairly good.
2 points: Most of the oil-coated powdered sugar has deliquesced and no white remains, so it is somewhat unsatisfactory.
1 point: The oil-coated powdered sugar was completely deliquesced and no white residue remained, poor quality.
表１、表２に示すとおり、各実施例の油脂被覆粉末糖は、粉末糖が前記１）～３）を全て満たすため、これを満たさない各比較例に比べて、食品に対する付着性及び残存性（流通過程での温度耐性、泣き耐性）の双方に優れていた。 As shown in Tables 1 and 2, the oil-coated powdered sugar of each Example satisfied all of the above criteria 1) to 3), and therefore had superior adhesion to food and persistence (temperature resistance and tear resistance during distribution) compared to the Comparative Examples, which did not.
Claims (4)
（１）前記粉末糖の粒子径０．２ｍｍ以上における円形度平均値が０．７～１である。
（２）前記粉末糖の体積基準累積５０％粒子径における円形度平均値が０．７５以上である。
（３）前記粉末糖の体積基準累積９０％粒子径における円形度平均値が０．８５以上である。
（４）前記粉末糖のレーザー回折・散乱法による体積基準累積５０％粒子径が１７０～３２０μｍである。 The oil-coated powdered sugar has a powdered sugar and an oil-coating layer attached to the surface of the powdered sugar, and the oil-coating layer has an oil content of 100% by mass, and satisfies all of the following (1) to (4):
(1) The powdered sugar has an average circularity of 0.7 to 1 for particles with a particle diameter of 0.2 mm or more.
(2) The powdered sugar has an average circularity of 0.75 or more at a volume-based cumulative 50% particle diameter.
(3) The powdered sugar has an average circularity of 0.85 or more at a volume-based cumulative 90% particle diameter.
(4) The powdered sugar has a volume-based cumulative 50% particle size of 170 to 320 μm as measured by a laser diffraction/scattering method .
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| JP2022030041A JP7773403B2 (en) | 2022-02-28 | 2022-02-28 | Oil-coated powdered sugar and food using it |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011087491A (en) | 2009-10-21 | 2011-05-06 | Nippon Flour Mills Co Ltd | Doughnut sugar and method for producing the same |
| JP2017018040A (en) | 2015-07-10 | 2017-01-26 | 昭和産業株式会社 | Donut sugar and manufacturing method thereof |
| WO2018100059A1 (en) | 2016-11-30 | 2018-06-07 | Nestec Sa | Process for making amorphous porous particles for reducing sugar in food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2797897B2 (en) * | 1993-04-21 | 1998-09-17 | 不二製油株式会社 | Coffee whitener |
| JP3588379B2 (en) * | 1994-12-28 | 2004-11-10 | 日新製糖株式会社 | Spherical granules of saccharide and method for producing the same |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011087491A (en) | 2009-10-21 | 2011-05-06 | Nippon Flour Mills Co Ltd | Doughnut sugar and method for producing the same |
| JP2017018040A (en) | 2015-07-10 | 2017-01-26 | 昭和産業株式会社 | Donut sugar and manufacturing method thereof |
| WO2018100059A1 (en) | 2016-11-30 | 2018-06-07 | Nestec Sa | Process for making amorphous porous particles for reducing sugar in food |
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