JPH0458306B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for powdering or granulating seeds.

[Prior art and problems to be solved by the invention]

Seeds are seeds of plants other than fruits, and include seeds of vegetables, seeds of oil crops, and the like.

All of these seeds have a high fat content (usually about 30 to 55%) and high energy (500 kcal/100 g or more), and are valued as highly nutritious foods. However, since it contains a large amount of fat, if left in the air, the fats and oils will oxidize and the flavor will deteriorate significantly, so long-term storage must be avoided. In addition, when it absorbs moisture, it not only accelerates oxidation but also makes the texture poor, so when storing it, it is necessary to take care to avoid moisture by using a container with little air.

Seeds are used as an auxiliary ingredient in cooking and confectionery, and are sometimes eaten alone as snacks for sake. In either case, seeds are used in their original form or in the form of relatively large granules, which limits their range of use.

By the way, if processed seeds such as powdered and granular products were made, the scope of their use in food processing would be greatly expanded, and at the same time, the map of their use would change completely. In other words, in addition to existing uses for seeds,
It can be uniformly mixed into various food doughs (for example, cold foods such as hamburger steaks and korotsuke), it can be used as a sprinkle on curry, hamburger steaks, fried rice, etc., and it can also be used in snacks, noodles, etc.

As described above, although powdering or granulation is desired to expand the range of uses of seeds, seeds contain a large amount of lipid, so even if they are crushed, oil will come out and it will turn into a paste. As a result, a dry powder cannot be obtained, and even if the powder is coarsely crushed to control oil extraction, the oil content oxidizes during storage, resulting in a significantly inferior commercial value.

An object of the present invention is to provide seed powder or granules that solve the above problems.

[Means for solving problems]

In the present invention, when powdering or granulating seeds, cyclodextrin is added to seeds.
This is a method for powdering or granulating seeds, characterized by adding 0.1 to 300% by weight.

Seeds to which the present invention can be applied mean seeds of plants other than fruits as described above, and include seeds of vegetables, seeds of oil crops, etc., and there are no restrictions as long as they are edible. can be used.
Examples of typical seeds are as follows.

(1) Pumpkin seeds Water 5% Lipid breakdown Lipid 52% Linoleic acid 52% Protein 27% Oleic acid 27% Ash 4.7% Palmitic acid 13% Stearic acid 5% (2) Sesame Lipid breakdown Water 5 % Linoleic acid 40-45% Lipid 50% Oleic acid 37-42% Protein 20% Palmitic acid 9-12% Stearic acid 5% (3) Watermelon seeds Lipid breakdown Water 6% Linoleic acid 66% Fat 46 % Oleic acid 14% Protein 30% Palmitic acid 9% Stearic acid 7% (4) Sunflower seeds
Breakdown of lipids Water: 4% Linoleic acid: 62% Fat: 55% Oleic acid: 22% Protein: 20% Palmitic acid: 8% Stearic acid: 5% Cyclodextrin contains several α-glucose molecules.
It is a 1,4-linked cyclic oligosaccharide, and various types are known. For example, one with 6 glucose is called α-cyclodextrin, one with 7 glucose is called β-cyclodextrin, and one with 8 glucose is called α-cyclodextrin. It is called γ-cyclodextrin. When carrying out the present invention, cyclodextrins may be used singly or in combination of two or more.

Cyclodextrin exhibits lipophilicity on the inside of its cyclic structure and hydrophilicity on the outside, so it has the effect of incorporating various oily substances into the cavity and stabilizing it. In other words, when making seeds into powder or granules, if a certain amount of cyclodextrin is added to the seeds and stirred and mixed, the oil content of the seeds is included in the cyclodextrin and stabilized, resulting in homogeneous and stable seeds. A powder or granule product is obtained.

The appropriate amount of cyclodextrin added to seeds is 0.1 to 300% by weight, and especially when producing powder products, the amount of cyclodextrin added is 10 to 300% by weight, preferably 50 to 150% by weight, and 200 to 200% by weight of water.
Add 1000% by weight, preferably 500-700% by weight,
Process with a grinder, etc. The liquid thus obtained is spray-dried by a conventional method to obtain a homogeneous fine powder. In addition, in order to bring out the flavor of the seeds, the seeds may be crushed in advance, roasted in a roaster or fried in oil, and then pulverized by the above method.

On the other hand, if a granule product is desired, the powder product obtained by the above method can be granulated into a desired size using, for example, a fluidized bed granulator. If larger granules are required, the seeds may be roughly crushed, placed in a mixer, mixed with agitation while spraying a cyclodextrin solution, and then dried. In this case, the amount of cyclodextrin used for seeds is 1 to 10%, preferably 4 to 10%.
6% is appropriate.

〔Effect of the invention〕

Since the oil content of the seed powders and granules obtained by the method of the present invention is completely encapsulated in cyclodextrin, oxidation does not proceed easily even when exposed to air, and long-term storage is possible.

〔Example〕

Next, the present invention will be explained by examples.

Example 1 One part of pumpkin seeds was roasted at 170°C for 15 minutes using a roaster. Pre-cyclodextrin (cyclodextrin content 50%, branched dextrin 50%)
One part of a 20% solution was prepared and the solution was circulated through a wet mill. The above roasted pumpkin seeds were fed into a wet mill and ground in a circulating cyclodextrin solution.
(At the same time, the lipids in the pumpkin seeds are included in cyclodextrin.) The emulsified mixture of pumpkin seeds and cyclodextrin obtained in the above manner is heated using a nozzle-type spray dryer at a hot air inlet temperature of 180°C. , Hot air outlet temperature 90~95℃, Liquid feeding amount
It was powdered under the conditions of 130/hr. As a result, a stable dry powder product with good fluidity and easy handling was obtained.

Example 2 Sunflower seeds were heated in a gas oven at 170℃ for 15 minutes.
After roasting for a minute, it was roughly crushed using a crusher. (A part of the obtained granules was dried as is and subjected to a storage test.) Next, the crushed sunflower seeds were placed in a fluidized bed type granulator and heated air at 60°C was supplied from the bottom. 40% from the top while making the sunflower seeds flow.
A cyclodextrin solution (with the same cyclodextrin content as in Example 1) was sprayed in an amount such that the cyclodextrin content was 10% based on the weight of sunflower seeds, and the surface of the seeds was coated with the cyclodextrin solution. A granular dry product was obtained.

As a result of measuring peroxide substances (POV) in the granular products obtained in this way and the granules that had been roughly crushed in the crusher, it was found that the granules coated with cyclodextrin were The POV was also extremely stable at around 5 to 8 meq/Kg. On the other hand, granules that are still crushed and not coated with cyclodextrin have already reached POV after just one month.
It became more than 30meq/Kg and lost its commercial value.

Claims (1)

[Claims] 1. In powdering or granulating seeds,
Cyclodextrin 0.1-300% for seeds
A method for powdering or granulating seeds, characterized by adding % by weight. 2 Add cyclodextrin and water to the seeds,
2. The method according to claim 1, wherein the liquid obtained by grinding is spray-dried and then granulated if necessary.