JPS6161773B2 - - Google Patents

Description

[Detailed description of the invention]

<Industrial Application Field> The present invention relates to granular lecithin that uses soybean lecithin as a main raw material and is devised to have no hygroscopicity and no soybean odor, and a method for producing the same. <Conventional technology> Soybean lecithin has been commercially available as a nutritional supplement, but this product
Soybean lecithin, which consists of % phospholipids, is
It is packaged in starch syrup or powder form, canned, packed, etc. In addition, from a nutritional perspective of phosphorus-calcium balance, it is considered effective to take calcium together with lecithin, so lecithin fortified with calcium is also effective.
It is commercially available in a similar form. However, because soybean lecithin is highly moisture-absorbing, even though it is calcium-fortified, it has problems such as caking in powder form or changes in composition. . Another problem was that the flavor had a strong soybean odor, making it difficult to eat. As a conventional technique for improving such problems, there is a technique in which soybean lecithin powdered by acetone treatment is coated with a powder such as mannitol or starch (Japanese Patent Publication No. 8731/1987). The granular soy lecithin obtained by this method has a soy odor,
It was improved in hygroscopicity. <Problems to be Solved by the Invention> However, as mentioned above, the granular soybean lecithin that has been improved in soybean odor and hygroscopicity is still hygroscopic and the adhesion between soybean lecithin and powder is weak, so it cannot be used in high humidity. There was a problem that if the product was left for a long time, the powder coating would peel off and return to its original properties. In view of the above problems, an object of the present invention is to provide a granular lecithin whose main ingredient is soybean lecithin, which does not absorb moisture even under high humidity, and a method for producing the same. <Means for solving the problems> The structure of the granular lecithin according to the present invention that achieves the above object includes granular soybean lecithin and a film on the surface of the granular soybean lecithin so as to cover the entire soybean lecithin. It is characterized by containing egg yolk lecithin that forms. Furthermore, the method for producing granular lecithin according to the present invention includes using granular soybean lecithin and/or powdered soybean lecithin as the main raw material, mixing powdered egg yolk lecithin and calcium powder therein, and then granulating this mixture. It is characterized by Hereinafter, the configuration of the present invention will be explained in detail. The soybean lecithin used as the main raw material in the production method of the present invention is soybean lecithin extracted from soybeans and made into granules or powder by a conventional method. In other words, granular soybean lecithin as used in the present invention refers to soybean lecithin that is granulated using a binder such as starch and is finished into granules, and powdered soybean lecithin refers to soybean lecithin to which dextrin or the like is added. It is made into a powder by adding excipients. Such granular or powdered soybean lecithin is generally commercially available, and may be used as is. In addition, granular or powdered soybean lecithin is
Each may be used alone or both may be used in combination. Here, the phospholipid content of these granular or powdered soybean lecithins is preferably 80% by weight or more, preferably 90% by weight or more. This is because when the phospholipid content in soybean lecithin decreases, the amount of soybean oil and other substances contained increases, which gives the final product an unpleasant soybean odor, and also because soybean lecithin loses its hygroscopicity, eliminating the need for special treatment. It is. Therefore, the granular lecithin according to the present invention is obtained by forming a film with egg yolk lecithin using the above-mentioned granular and/or powdered soybean lecithin as a raw material. cannot be formed simply by mixing the above-mentioned raw materials and then granulating them. Therefore, in the present invention, calcium powder is used which acts as an intermediary for powdered egg yolk lecithin to disperse and adhere to the grain surface of soybean lecithin in the granulation process. This calcium powder can also be removed from granular lecithin by sifter treatment or the like after granulation. The amount of powdered lecithin used may be 1 to 20% by weight based on the granular and/or powdered soybean lecithin. In addition, the powdered egg yolk lecithin mentioned here is obtained by spray-drying egg yolk lecithin with excipients such as dextrin, and has a phospholipid content of 5 to 30% by weight.
Preferably it is 10 to 20% by weight. When the phospholipid content of this powdered egg yolk lecithin is low, the flavor of the egg yolk lecithin is low, and the adhesion to the surface of soybean lecithin grains is poor. On the other hand, if the phospholipid content is high, the stability of egg yolk lecithin itself against oxidation becomes low, which is not preferable. In addition, calcium powder can be used for eggshells, beef bones, seashells,
It is a powder made from natural calcium such as fish bones, and preferably fine particles with an average particle size of 200 mesh or more. In addition, this usage amount is 0.5 to 0.5 to 0.5 to
8% by weight is preferred. According to the production method of the present invention, a mixture of the granular and/or powdered soybean lecithin, the powdered egg yolk lecithin, and calcium powder is granulated by a known granulation method to produce granules containing soybean lecithin as a main component. At the same time as is formed, an egg yolk lecithin film is efficiently formed on the surface of the granules, producing granular lecithin. As the granulation method, known methods such as fluidized bed granulation, dislocation granulation, stirring granulation, etc. may be employed. In addition, when mixing granular and/or powdered soybean lecithin, powdered egg yolk lecithin, and calcium powder prior to granulation, first mix the powdered egg yolk lecithin and calcium powder, and then add this mixture to the granular and/or powdered soybean lecithin. Good to mix with lecithin. This is because when the three types are mixed at the same time, it is difficult to mix them uniformly even over a long period of time, which is not preferable. Granular soybean lecithin, which is granular soybean lecithin with a film formed from the egg yolk lecithin obtained in this way, is produced under high humidity, probably because the egg yolk lecithin that forms the film has an affinity for the main raw material, soybean lecithin. However, the film is hard to break and has no hygroscopicity at all. In addition, the granular lecithin produced by the method of the present invention has calcium powder in its film, so
It is a nutritional food that is enriched with calcium and has an excellent phosphorus-calcium balance. As mentioned above, the amount of powdered egg yolk lecithin used in the method of the present invention is preferably 1 to 20% by weight based on the granular and/or powdered soybean lecithin, but if it is less than 1% by weight, a film may not be formed. Moreover, if it exceeds 20% by weight, particles of powdered egg yolk lecithin will be generated and granulation will not be successful. Test examples and examples are shown below. <Test Examples> Test Example 1 Using the raw materials and blending amounts shown in Table 1, fluidized bed granulation was carried out using an aqueous starch solution as a binder in a conventional manner to fabricate comparative products 1 to 4 and products of the present invention.

[Table] Take 10g of each of the obtained samples into a shear dish and store at a temperature of 30℃ and humidity without covering the top.
The samples were left in a 70% constant room, and after the time shown in Table 2, changes in state due to moisture absorption of the samples were observed.
The results are also shown in Table 2.

[Table] As shown in Table 2, almost no hygroscopicity was observed in the products of the present invention. In comparative product 3, an appropriate amount of powdered egg yolk lecithin was used, but since it was granulated in the usual way, particles were formed in which the powdered egg yolk lecithin was stuck together, so that it did not cover the entire surface of the granulated soybean lecithin. It seems that a strong film could not be formed. Therefore, comparative product 3
is not improved in hygroscopicity. In addition, in Comparative Control Product 4, there was too much powdered egg yolk lecithin, so the powdered egg yolk lecithin also stuck together during granulation, and a film of egg yolk lecithin was not formed to cover the entire surface of the soybean lecithin. Not yet. Test Example 2 The same procedure as in Test Example 1 was performed using powdered dextrin and lactose powder, which are often used as excipients, instead of calcium powder to improve the dispersibility of powdered egg yolk lecithin. Table -
Shown in 3.

[Table] As shown in Table 3, Comparative products 1 and 2 tend to separate into two layers in the fluidized bed due to the difference in particles, and particles of powdered dextrin and lactose powder grow together, resulting in granules. It was not possible to form a film that covered the entire surface of soybean lecithin. However, in the product of the present invention, powdered egg yolk lecithin and calcium powder are granulated with adsorption on the surface of granulated soybean lecithin, probably due to the affinity between soybean lecithin and egg yolk lecithin. Three points were sampled from this sample and the calcium content was measured by atomic absorption spectrometry: 0.38%, 0.37
%, a nearly constant value of 0.40% was obtained. <Examples> Example 1 Powdered egg yolk lecithin [manufactured by Kewpie Corporation, trade name "Egg Yolk Lecithin PL-15P/E", phospholipid content 15]
%〕7.2Kg Eggshell Calcium Fine Powder〔Kewpie
Co., Ltd., trade name ``Calhop''] 0.8 kg was mixed well to obtain a smooth mixed powder. This and commercially available granulated soybean lecithin (manufactured by Riceland Food Co., Ltd.,
80.0 kg (trade name: ``Resigran''; starch coated with granules) were thoroughly mixed to make a homogeneous mixture, and fluidized bed granulation was performed using cornstarch liquid as a binder. After granulation, pass through an 8-mesh sieve to produce 86.5 kg (yield: 97.9
%) of granular lecithin was obtained. This granular lecithin had a good flavor with little soybean odor. In addition, when about 10g of this granular lecithin was spread on a shear dish and left in a room with a temperature of 20-30℃ and a humidity of 50-70% for 3 days, it adhered slightly to the shear dish, but when the shear dish was shaken lightly, it moved easily and solidified. No results were seen. Example 2 Powdered egg yolk lecithin [manufactured by Kewpie Corporation, trade name "Egg Yolk Lecithin PL-15P/E", phospholipid content 15]
%] 12Kg and 1.6Kg of natural beef bone calcium powder are mixed well to obtain a smooth powder. This and 80 kg of commercially available granulated soybean lecithin (manufactured by Riceland Food Co., Ltd., trade name "Resigran") were mixed well to make a homogeneous mixture, and fluidized bed granulation was performed using powdered dextrin liquid as a binder. After granulation, pass through an 8-mesh sieve.
90.3 kg (yield 96.1%) of granular lecithin was obtained. This granular lecithin had a good flavor with little soybean odor. Also, put about 200g of this granular lecithin in a No. 3 can, do not cover the top, and keep it at a temperature of 20-30℃ and humidity.
When I left it in a room at 50% to 70% humidity for a week, it absorbed a little moisture and became moist, but when I shook the can gently, it moved smoothly. As a comparison, the above granulated soybean lecithin (manufactured by Riceland Food Co., Ltd., trade name "Resigran") was put into a No. 3 can and allowed to stand in the same manner, but it solidified completely. <Effects of the Invention> As specifically explained above in conjunction with the test examples and examples, the granular lecithin according to the present invention is obtained by applying egg yolk lecithin to the surface of the granular soybean lecithin so as to cover the entire surface of the soybean lecithin. Because it has a coating, it not only has no soybean odor and good flavor, but also does not absorb moisture even under high humidity and has excellent storage stability. Furthermore, if calcium powder is added to improve the dispersibility of egg yolk lecithin on the surface of soybean lecithin particles, the above granular lecithin can be efficiently and uniformly obtained. Furthermore, since this granular lecithin contains calcium powder in its coating, it is a nutritional food with excellent phosphorus-calcium balance.

Claims (1)

[Scope of Claims] 1. A granular lecithin characterized by containing granular soybean lecithin and egg yolk lecithin that forms a film on the surface of the soybean lecithin so as to cover the entire soybean lecithin. 2. A method for producing granular lecithin, which uses granular soybean lecithin and/or powdered soybean lecithin as the main raw material, mixes powdered egg yolk lecithin and calcium powder therein, and then granulates the mixture.