JPH0220256A - Conversion of syrup to powder - Google Patents
Conversion of syrup to powderInfo
- Publication number
- JPH0220256A JPH0220256A JP63170225A JP17022588A JPH0220256A JP H0220256 A JPH0220256 A JP H0220256A JP 63170225 A JP63170225 A JP 63170225A JP 17022588 A JP17022588 A JP 17022588A JP H0220256 A JPH0220256 A JP H0220256A
- Authority
- JP
- Japan
- Prior art keywords
- syrup
- liquid sugar
- alkali
- aqueous solution
- powder
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 239000006188 syrup Substances 0.000 title abstract 4
- 235000020357 syrup Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 title description 14
- 238000006243 chemical reaction Methods 0.000 title 1
- 239000005018 casein Substances 0.000 claims abstract description 18
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021240 caseins Nutrition 0.000 claims abstract description 18
- 239000007864 aqueous solution Substances 0.000 claims abstract description 13
- 238000001694 spray drying Methods 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 10
- 239000003995 emulsifying agent Substances 0.000 abstract description 6
- 239000003921 oil Substances 0.000 abstract description 5
- -1 sorbitan fatty acid ester Chemical class 0.000 abstract description 5
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 4
- 229930195729 fatty acid Natural products 0.000 abstract description 4
- 239000000194 fatty acid Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003760 tallow Substances 0.000 abstract description 3
- 238000000265 homogenisation Methods 0.000 abstract description 2
- 238000013019 agitation Methods 0.000 abstract 1
- 102000011632 Caseins Human genes 0.000 description 17
- 108010076119 Caseins Proteins 0.000 description 17
- 239000000243 solution Substances 0.000 description 7
- 239000007921 spray Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 3
- 229940107187 fructooligosaccharide Drugs 0.000 description 3
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 3
- 150000003271 galactooligosaccharides Chemical class 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008878 coupling Effects 0.000 description 2
- 238000010168 coupling process Methods 0.000 description 2
- 238000005859 coupling reaction Methods 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000008044 alkali metal hydroxides Chemical class 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012456 homogeneous solution Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910052814 silicon oxide Inorganic materials 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は液糖の粉末化法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for powderizing liquid sugar.
近年澱粉、砂糖を原料として、目的および用途に応じて
種々様々な糖が製造されるようになって来た。これらの
糖類に異性化糖、フラクトオリゴ糖、ガラクトオリゴ糖
、イソマルトオリゴ糖、マルチトール、カップリングシ
ュガー等があり、それらは砂糖代替用甘味源として用い
られたり、非消化性の甘味源としてダイエツト食品に用
いられたり、ビフィズス菌成長促進因子として一部の食
品、飼料用に用いられたりしている。In recent years, a wide variety of sugars have been produced using starch and sugar as raw materials, depending on the purpose and use. These sugars include isomerized sugar, fructooligosaccharide, galactooligosaccharide, isomalto-oligosaccharide, maltitol, coupling sugar, etc., and they are used as a sweetening source to replace sugar or in diet foods as a non-digestible sweetening source. It is also used in some foods and feeds as a growth promoter of bifidobacteria.
しかしながらこれらの糖類は本質的には固体物質である
が、□一般に吸湿性が非常に強く、このため粉末化が困
難であるばかりでなく、固体特に粉末化したとしてもそ
の形を維持させるのが難しく、このため粉末状態で貯蔵
することができず、むしろ不可能であり、吸湿すること
によつ【団塊化し、更には液化し【しまう（よって以後
これらの糖を液糖と称する）。このため前記液糖は一般
に粉末化することなく製造され、水を含有した液状のま
まで市販され、使用されている。However, although these sugars are essentially solid substances, they are generally very hygroscopic and therefore not only difficult to powder, but also solid, especially if they are powdered, it is difficult to maintain their shape. It is difficult, and for this reason, it is not possible, in fact, impossible to store it in a powdered state, and when it absorbs moisture, it turns into lumps and even liquefies (therefore, these sugars will be referred to as liquid sugar). For this reason, the liquid sugar is generally produced without being pulverized, and is commercially available and used as a liquid containing water.
これらの液糖は、前述した種々の用途に用いる場合、液
状のまま使用しうる用途、例えばジャム、アイスクリー
ム、ジュース等ペースト状もしくは液状の製品の製造用
にのみ使用されているのが現状であり、通常の特に可及
的に乾燥状態が所望される食品、飼料等に配合し、貯蔵
し、使用し、輸送するのには適当でなかった。Currently, when these liquid sugars are used for the various purposes mentioned above, they are only used in applications where they can be used in liquid form, such as in the production of pasty or liquid products such as jam, ice cream, and juice. Therefore, it was not suitable for blending, storing, using, or transporting ordinary foods, feeds, etc., which require a dry state as much as possible.
このため前記液糖を粉末化することができ、貯蔵安定性
が良好になればその利用範囲が拡大されることは明らか
である。このため従来より前記液糖の安定粉末化が種々
計画され、一部活晶化させることによって粉末化させた
ものもあるが、これは非常に費用のかがる工程を必要と
して好ましくない。また他の担体、例えばデキストリン
、デキストロース、酸化ケイ素等に吸着させて粉末化さ
せたものがあるが、これらは吸着されている液糖自体の
吸湿性のため、団塊化してしまう問題点を有し、団塊化
後はむしろその取扱いは困難にすらなる欠点を有してお
り、このため未だに流通商品をこなっていない。Therefore, it is clear that if the liquid sugar can be powdered and its storage stability becomes good, its range of use will be expanded. For this reason, various plans have been made to stably powderize the liquid sugar, and some have been made into powder by activating crystallization, but this is not preferable because it requires a very expensive process. There are also other carriers, such as dextrin, dextrose, and silicon oxide, which are adsorbed and powdered, but these have the problem of forming into lumps due to the hygroscopicity of the liquid sugar itself that is adsorbed. However, after the baby boom, it has become even more difficult to handle, and for this reason, it has not yet been distributed as a commercial product.
従って本発明の目的は前記液糖を安定性のある粉末にす
る方法を提供することにある。Therefore, an object of the present invention is to provide a method for converting the liquid sugar into a stable powder.
本発明はアルカリ可溶化カゼイン水溶液に液糖を加え、
均質化した後、噴霧乾燥することからなる液糖の粉末化
法にある。The present invention involves adding liquid sugar to an alkali-solubilized casein aqueous solution,
The method consists of homogenizing and then spray-drying liquid sugar.
本発明で粉末化せんとする液糖とは、前述した異性化糖
、フラクトオリゴ糖、ガラクトオリゴ糖、インマルトオ
リゴ糖、マルチトール、カップリングシュガー等非常に
吸湿性が強く、通常は液状で使用される糖を称する。The liquid sugar to be powderized in the present invention is highly hygroscopic and is usually used in liquid form, such as the aforementioned isomerized sugar, fructooligosaccharide, galactooligosaccharide, inmaltooligosaccharide, maltitol, and coupling sugar. It refers to sugar.
本発明によれば先ずカゼインをアルカリにて水に可溶性
にしくアルカリ可溶化し）、この水溶液に液糖を加えて
均質化する。According to the present invention, casein is first made soluble in water using an alkali (alkali solubilized), and liquid sugar is added to this aqueous solution to homogenize it.
アルカリ可溶化カゼインの水溶液はカゼインナトリウム
、カゼインカリウム等のカゼインのアルカリ金属塩を直
接水に溶解して作ってもよく、あるいはカゼインをアル
カリ金属の水酸化物または炭酸塩の水溶液中をこ溶解し
て作ってもよい。An aqueous solution of alkali-solubilized casein may be prepared by directly dissolving an alkali metal salt of casein such as sodium caseinate or potassium caseinate in water, or by dissolving casein in an aqueous solution of an alkali metal hydroxide or carbonate. You can also make it.
液糖は一般に非常に粘稠な液体になってあり、このまま
では噴霧乾燥することはできない。このためかかる液糖
を前記アルカリ可溶化カゼイン水溶液と混合して均質化
して噴霧乾燥できるようにする。このためには一般に噴
霧乾燥前の均質溶液状態で、この水溶液中に液糖固形分
２０〜６０重量％、好ましくは２５〜４０重量％、アル
カリ可溶化カゼイン５〜４０重量％、好ましくは１０〜
２０重量％を含有させるとよい。Liquid sugar is generally a very viscous liquid and cannot be spray-dried as it is. For this purpose, such liquid sugar is mixed with the alkali-solubilized casein aqueous solution to homogenize it and make it ready for spray drying. For this purpose, in general, in a homogeneous solution state before spray drying, the liquid sugar solids content in this aqueous solution is 20-60% by weight, preferably 25-40% by weight, and the alkali-solubilized casein is 5-40% by weight, preferably 10-60% by weight.
It is preferable to contain 20% by weight.
これは均質化後の水溶液が後述する如く通常の噴霧乾燥
機で噴霧乾燥できる粘度にするためであり、上述した量
より１、特に液糖の量が増大すると噴霧乾燥し難くなる
ので好ましくない。使用する液糖によって上述した割合
の大なる方では粘度が大となり、噴霧乾燥し難くなるこ
とがある。このときには水溶液中に油および／または乳
化剤を加えると粘度を低下させることができる。This is to ensure that the aqueous solution after homogenization has a viscosity that can be spray-dried with a normal spray dryer as described below, and if the amount of liquid sugar increases by 1, especially the amount of liquid sugar, it becomes difficult to spray-dry, which is not preferable. Depending on the liquid sugar used, if the above-mentioned ratio is large, the viscosity may become large and spray drying may become difficult. At this time, the viscosity can be reduced by adding oil and/or an emulsifier to the aqueous solution.
使用しうる油としては例えば動物性油脂（牛脂、豚脂、
鶏脂）、植物性油脂（パーム油、ナタネ油、大豆油等）
を例示でき、乳化剤としてはソルビタン脂肪酸エステル
、蔗糖脂肪酸エステル、グリセリン脂肪酸エステル、大
豆リン脂質などを例示できる。これらの油および／また
は乳化剤は一般に液糖固形分に対して１０〜７０重景％
、重量しくは３０〜６０重量％の割合で加えるとよい。Examples of oils that can be used include animal fats (beef tallow, pork fat,
chicken fat), vegetable oils (palm oil, rapeseed oil, soybean oil, etc.)
Examples of emulsifiers include sorbitan fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, and soybean phospholipid. These oils and/or emulsifiers are generally 10 to 70% by weight based on the liquid sugar solids content.
, preferably in a proportion of 30 to 60% by weight.
液糖およびアルカリ可溶化カゼインの含有量が少なけれ
ば少ない捏水溶液の粘度は低下し、噴霧することは容易
になるが、噴霧乾燥効率が低下するので好ましくない。The lower the content of liquid sugar and alkali-solubilized casein, the lower the viscosity of the aqueous suspension solution, making it easier to spray, but this is not preferable because the spray drying efficiency decreases.
アルカリ可溶化カゼイン水溶液に液糖を混合溶解するに
は任意の方法が使用でき、例えば常温または加熱下例え
ば８０℃までの温度で撹拌するか、加圧下にニップを通
すことによって行えばよい。Any method can be used to mix and dissolve the liquid sugar in the alkaline solubilized casein aqueous solution, such as by stirring at room temperature or under heating, for example, at a temperature of up to 80° C., or by passing it through a nip under pressure.
また噴霧乾燥は通常の任意の噴霧乾燥機を用いて実施で
き、通常は８０〜１８０’Ｃ１好ましくは９０〜１１０
℃で行うとよい。Further, spray drying can be carried out using any ordinary spray dryer, and is usually 80 to 180'C1, preferably 90 to 110'C.
It is best to do this at ℃.
上述した方法で乾燥され、形成された粉末中のカゼイン
と液糖の固形分割合は、前述した噴霧乾燥前の均質化溶
液中に含有されたそれぞれの量によって決ることは勿論
であるが、更にこの割合は形成された粉末が吸湿性を示
さず、団塊化されることなく長期間粉末としての流動性
を維持しうるようにするためにも重要であり、従ってこ
の割合は、重量基準でカゼイン：液糖の比５〜４０：１
０〜６０．好ましくは１０〜２０：２０〜４ｏとすると
よい。Of course, the solid content ratio of casein and liquid sugar in the powder dried and formed by the above-mentioned method is determined by the amounts of each contained in the homogenized solution before spray-drying. This proportion is also important so that the powder formed is not hygroscopic and can maintain its fluidity as a powder for a long period of time without becoming agglomerated; therefore, this proportion :Ratio of liquid sugar 5-40:1
0-60. Preferably, the ratio is 10-20:20-4o.
本発明によれば、アルカリ可溶化カゼインを液糖に加え
て、粉末化したため、白色ないし黄色の吸湿性が少なく
長期間放置できる粉末を得ることができる。According to the present invention, since alkali-solubilized casein is added to liquid sugar and powdered, it is possible to obtain a white to yellow powder that has low hygroscopicity and can be left for a long period of time.
以下に実施例を挙げて本発明を説明する。 The present invention will be explained below with reference to Examples.
実施例 １
２．７権のカゼインナトリウムを水１５ＩＣｇに常温に
て溶解した後、ガラクトオリゴ糖（固形分７５重量％）
１ ｏｋｇを加え、良く撹拌して溶液を作った。Example 1 After dissolving 2.7 units of sodium caseinate in 15 ICg of water at room temperature, galactooligosaccharide (solid content 75% by weight)
1 okg was added and stirred well to make a solution.
この溶液を噴霧乾燥機（芦沢二ロアトマイザー社製、デ
ィスクタイプスプレードライヤー）を用い、噴霧回転数
２０００Ｏｒｐｍ１液温６０℃で噴霧乾燥した。黄色の
粉末９．２＃が得られた。この粉末は流動性が良く、吸
湿性もなく、６０日間室温開放放置しても相互粘着した
り、団塊化することなく流動性は良好であった。This solution was spray-dried using a spray dryer (manufactured by Ashizawa Niro Atomizer Co., Ltd., disk type spray dryer) at a spray rotation speed of 2000 rpm and a liquid temperature of 60°C. A yellow powder of 9.2# was obtained. This powder had good fluidity and no hygroscopicity, and even when left open at room temperature for 60 days, it did not stick to each other or form lumps, and had good fluidity.
実施例 ２
２的のカゼインを、０．２５重量％の苛性ソーダ水溶液
１０ｋｇに８０℃で撹拌下溶解させた。Example 2 Two types of casein were dissolved in 10 kg of a 0.25% by weight aqueous sodium hydroxide solution at 80° C. with stirring.
これにイソマルトオリゴ糖（固形分７５重量％）６ｋｇ
を加え、実施例１と同様にして溶液を作り、次いで噴霧
乾燥した。かくして黄色の粉末６ｋｇを得た。この粉末
は流動性が良く、吸湿性もなく、４０日間室温開放放置
しても相互粘着したり、団塊化することなく、流動性は
良好であった。Add to this 6 kg of isomalto-oligosaccharide (solid content 75% by weight)
A solution was prepared in the same manner as in Example 1, and then spray-dried. 6 kg of yellow powder was thus obtained. This powder had good fluidity, was not hygroscopic, and did not stick to each other or form lumps even when left open at room temperature for 40 days, and had good fluidity.
実施例 ３
カゼインｏ、 ｓ ｋｇを０．２５重量％の苛性ソーダ
水溶液８Ｉｃｇに８０℃で撹拌下溶解させた。これにフ
ラクトオリゴ糖（固形分７５重量％）４．４権および牛
脂４．６ Ｉｃｇ、乳化剤（花王株式会社製、エマゾー
ルＳ（Ｆ）１０）９０ｇを加え、溶解した。Example 3 O.s kg of casein was dissolved in 8 Icg of a 0.25% by weight aqueous solution of caustic soda at 80°C with stirring. To this, 4.4 g of fructooligosaccharide (solid content 75% by weight), 4.6 Icg of beef tallow, and 90 g of an emulsifier (manufactured by Kao Corporation, Emazol S (F) 10) were added and dissolved.
この溶液を実施例１と同様に噴霧乾燥した。かくして白
黄色粉末８ｋｇが得られた。このものは流動性が良く、
吸湿性がなく、７５日間開放放置しても団塊化すること
なく、流動性は良好であった。This solution was spray dried as in Example 1. 8 kg of white-yellow powder was thus obtained. This material has good fluidity,
It had no hygroscopicity, did not form lumps even after being left open for 75 days, and had good fluidity.
本発明によれば液糖にアルカリ可溶化カゼインを混合し
て粉末化することにより、吸湿性のない、液糖の粉末を
作ることができる。更に油および／または乳化剤を加え
ると、上記アルカリ可溶化カゼインの割合を減少させる
こともできた。According to the present invention, by mixing liquid sugar with alkali-solubilized casein and pulverizing the mixture, it is possible to produce liquid sugar powder that is not hygroscopic. Further addition of oil and/or emulsifier also made it possible to reduce the proportion of alkali-solubilized casein.
Claims (1)
化した後、噴霧乾燥することを特徴とする液糖の粉末化
法。1. A method for powdering liquid sugar, which comprises adding liquid sugar to an alkali-solubilized casein aqueous solution, homogenizing it, and then spray drying it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63170225A JPH0220256A (en) | 1988-07-08 | 1988-07-08 | Conversion of syrup to powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63170225A JPH0220256A (en) | 1988-07-08 | 1988-07-08 | Conversion of syrup to powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0220256A true JPH0220256A (en) | 1990-01-23 |
Family
ID=15900988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63170225A Pending JPH0220256A (en) | 1988-07-08 | 1988-07-08 | Conversion of syrup to powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0220256A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2237976B (en) * | 1989-11-16 | 1993-08-11 | Takata Corp | A position adjusting device for a shoulder belt of a seat belt assembly |
-
1988
- 1988-07-08 JP JP63170225A patent/JPH0220256A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2237976B (en) * | 1989-11-16 | 1993-08-11 | Takata Corp | A position adjusting device for a shoulder belt of a seat belt assembly |
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