JP6595349B2 - Method for producing non-condensed powdered sugar - Google Patents

Description

  The present invention relates to a method for producing powdered sugar that does not cause caking.

  Conventionally, powdered sugar (also referred to as powdered sugar) obtained by processing sugar into powder form has been used in the fields of confectionery, food production, pharmaceuticals and the like. In addition, the main component of sugar is sucrose, and sucrose is formed from two types of monosaccharides, glucose and fructose.

  However, powdered sugar has a large specific surface area due to its small particle size, and because the crystal structure is easily broken down and dissolved by pulverization of crystals, it can be blocked even if stored in a moisture-proof packaging bag. That is, there is a drawback that it is easy to consolidate.

  Conventionally, in order to prevent caking of powdered sugar, a small amount of starch such as corn starch, oligosaccharide, malt sugar or the like is mixed as an anti-caking agent during production (Patent Documents 1 to 8).

  Moreover, as a packaging bag suitable for powdered sugar for distribution and sale as a product, a packaging bag having moisture resistance described in Patent Documents 9 to 14 and the like is used.

Japanese Patent Laid-Open No. 7-171000 JP-A-7-184699 JP-A-8-38200 JP 54-35224 A Japanese Unexamined Patent Publication No. 60-92000 JP-A-60-176542 JP-A-2-21833 JP 4-71500 A Japanese Patent Laid-Open No. 11-43178 JP 2000-153855 A JP 2002-234547 A JP 2003-128081 A JP 2003-11288 A JP-A-4-334447

  However, when an anti-caking agent other than powdered sugar is added, the taste and properties of powdered sugar change, which may cause inconveniences in food and pharmaceutical applications.

  In view of the above-mentioned present situation, an object of the present invention is to provide a method for producing a non-consolidated powdered sugar that can prevent the consolidation without adding an anti-caking agent.

In order to achieve the above object, the present invention provides the following configuration.
An aspect of a method for producing a non-condensed powdered sugar according to the present invention is a method for producing a non-condensed powdered sugar that does not contain an anti-caking agent,
Crushing sugar as a raw material in a powdered sugar manufacturing room with a relative humidity of less than 60% by a grinder to form powdered sugar;
Filling the non-water-permeable and non-moisture-permeable packaging bag together with a hygroscopic agent in the powdered sugar manufacturing chamber in which the relative humidity is kept at less than 60%, and sealing the packaging bag. It is characterized by that.

  In the above aspect, it is preferable to keep the relative humidity below 40% instead of keeping the relative humidity below 60%. In this embodiment, the moisture content of the powdered sugar after one year from sealing is 0.0% by weight.

  According to the method for producing a non-condensed powdered sugar of the present invention, the production by pulverization in a low-humidity environment is combined with sealing with a desiccant in a non-water-permeable and moisture-permeable packaging bag, By thoroughly removing the water of the powdered sugar, it is possible to eliminate the water of the powdered sugar to an undetectable level and maintain the anhydrous state for a long period of one year or more. Therefore, no caking occurs even after long-term storage. In addition, since the raw material is only powdered sugar and does not contain anti-caking agents such as starches and maltose, the taste and characteristics of the powdered sugar itself are maintained as they are. As a result, even when used in foods, pharmaceuticals, etc., there is no influence of conventional anti-caking agents.

FIG. 1 is a configuration diagram schematically showing an example of a production system to which a method for producing a non-condensed powdered sugar according to the present invention is applied. FIG. 2 is a configuration diagram schematically showing another example of a production system to which the method for producing non-condensed powdered sugar according to the present invention is applied.

  FIG. 1 is a configuration diagram schematically showing an example of a production system to which a method for producing a non-condensed powdered sugar according to the present invention is applied. The configuration of the manufacturing system is not limited to this.

  The manufacturing system shown in FIG. 1 includes a powdered sugar manufacturing chamber 1, a dehumidifier 2, a blower fan 3, and an air circulation line 4.

  The powdered sugar production room 1 is a room that can be closed and has high airtightness, and is preferably about the same as a clean room. According to JIS Z8122, a clean room is a limited space in which contamination control is performed, and suspended microparticles and suspended microorganisms in the air are managed below a limited cleanliness level. The required purity of the materials, chemicals, and water supplied to the space is maintained, and environmental conditions such as temperature, humidity, and pressure are managed as necessary.

  In the powdered sugar production room 1, a pulverizer 11 for pulverizing sugar (such as granulated sugar), which is a raw material sugar, into powdered sugar, and a packaging processor 12 for filling the packaged bag with the pulverized powdered sugar and sealing it. And are installed. The temperature of the powdered sugar manufacturing room 1 is set to a temperature suitable for manufacturing work. For example, although not limited, it is set to about 20 ° C. to 25 ° C. which is a normal room temperature.

  The dehumidifier 2 has various methods such as cooling dehumidification, chemical dehumidification, and compression dehumidification, and is appropriately selected according to the set humidity. Generally, cooling dehumidification is used. The dehumidifier 2 takes in the outside air and the return air from the air circulation line 4 to obtain a predetermined set humidity, and then sends the dehumidified air to the powdered sugar production room 1 through the blower fan 3. The air in the powdered sugar production chamber 1 is circulated between the dehumidifier 2 and the air circulation line 4.

  In the powdered sugar manufacturing room 1, the relative humidity is at most 60%, preferably less than 60%, more preferably less than 50%, and most preferably less than 40%.

  The method for transferring the powdered sugar between the pulverizer 11 and the packaging processor 12 may be manual or automatic. The packaging bag used in the packaging processing machine 12 is non-permeable and moisture-permeable. That is, it has a characteristic that neither moisture nor vapor is transmitted. Such packaging bags are formed from laminated packaging materials, and various products are commercially available. Examples of the laminated packaging material include those described in Patent Documents 9 to 14.

Furthermore, when filling the powdered sugar in the packaging bag is filled with powdered sugar packs absorption humectant such as silica gel. After filling the powdered sugar and intake moisturizers, sealing the packaging bag so as to hold the airtightness. Thereby, the packaging product of non-condensed powdered sugar is completed. The packaged product of non-condensed powdered sugar is then opened after a predetermined period of time due to transportation, storage, etc., and the powdered sugar as the content is used.

  FIG. 2 is a configuration diagram schematically showing another example of a production system to which the method for producing a non-condensed powdered sugar according to the present invention is applied.

  The manufacturing system in FIG. 2 is simpler than that in FIG. 1, and includes a powdered sugar manufacturing room 1 and a dehumidifier 2 installed in the powdered sugar manufacturing room 1. The air dehumidified by the dehumidifier 2 circulates in the powder sugar production chamber 1. Other equipment in the powdered sugar production room 1 is the same as that in FIG.

<Preliminary test and results>
In the powdered sugar production room 1 shown in FIG. 1, the temperature was kept at 25 ° C. and the relative humidity was 60%, and the sugar was pulverized in the pulverizer 11 to obtain powdered sugar. In the packaging process machine 12, the 2kg of powdered sugar and filled with priming moisturizers (silica gel) in a water-impermeable and moisture impermeable packaging bag was completely sealed. The sealed powdered sugar package product was stored for 120 days in a room temperature storage place where humidity was not controlled. Thereafter, when opened, no solidification was observed in the powdered sugar.

  On the other hand, when the packaged product of powdered sugar produced in the same manner without humidity control was stored for one week at the same storage location and then opened, the entire solidification had already occurred.

<Moisture content test and results>
(1) Moisture content of powdered sugar by the general manufacturing method According to the Ministry of Education, Culture, Sports, Science and Technology food ingredient database http://fooddb.mext.go.jp/index.pl, Street.
(Per 100g edible portion)
・ Energy: 386 kcal
・ Moisture 0.3g
・ Protein (0) g
・ Lipid (0) g
・ Carbohydrate 99.7g
・ Ash content 0g
Therefore, the powdered sugar by a general manufacturing method contains 0.3% by weight of water.

(2) Preparation of sample On September 5, 2014, in the powdered sugar production room 1 shown in FIG. 1, the temperature was maintained at 25 ° C. and the relative humidity was 40%. To obtain powdered sugar. In the packaging process machine 12, the 2kg of powdered sugar and filled with priming moisturizers (silica gel) in a water-impermeable and moisture impermeable packaging bag was completely sealed. The sealed powdered sugar packaged product was stored in a room temperature room where humidity was not controlled.

(3) Water content inspection On December 14, 2015, we asked the Hokkaido Pharmacists Association Public Health Inspection Center to inspect the water content. The packaged product was opened, and the moisture content was measured by applying a normal pressure drying method to the powdered sugar in the bag. The atmospheric pressure drying method is a method in which about 5 g of a sample is taken, dried at 105 ° C. for 3 hours, and then weighed.

  As a result of the inspection, the water content in the powdered sugar was 0.0 g (0.0% by weight) per 100 g. That is, moisture was not detected in the powdered sugar opened about 1 year and 3 months after the production seal. There was no caking of powdered sugar.

  As described above, according to the method for producing powdered sugar according to the present invention, the production by pulverization in a low-humidity environment and the sealing with a desiccant in a non-water-permeable and moisture-permeable packaging bag are used in combination. By thoroughly removing the moisture of the powdered sugar in the inside, the moisture of the powdered sugar can be excluded to an undetectable level, and the anhydrous state can be maintained for a long period of one year or more. Thereby, non-condensed powdered sugar was realized.

DESCRIPTION OF SYMBOLS 1 Powdered sugar manufacturing room 11 Pulverizer 12 Packing processing machine 2 Dehumidifier 3 Blower fan 4 Air circulation line

Claims (3)

A method for producing a non-condensed powdered sugar that does not contain a caking inhibitor,
Crushing sugar as a raw material in a powdered sugar manufacturing room with a relative humidity of less than 60% by a grinder to form powdered sugar;
Filling the non-water-permeable and non-moisture-permeable packaging bag together with a hygroscopic agent in the powdered sugar manufacturing chamber in which the relative humidity is kept at less than 60%, and sealing the packaging bag. A process for producing non-condensed powdered sugar, characterized in that   The method for producing a non-condensed powdered sugar according to claim 1, wherein the relative humidity is maintained at less than 40% instead of maintaining the relative humidity at less than 60%.   The method for producing non-condensed powdered sugar according to claim 2, wherein the moisture content of the powdered sugar after one year from sealing is 0.0% by weight.

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