JP2019010097A - Coated powder food and manufacturing method therefor - Google Patents

Abstract

To provide a coated powder food in which taste and/or odor obtained by a food powder is masked.SOLUTION: There are provided a coated powder food in which a powder 1 is coated with an edible coating material 3, taste and/or odor of the powder 1 is masked by the edible coating material 3, and a surface of the powder 1, which is a unit for coating, is coated with the edible coating material 3 individually, a manufacturing method therefor, and a health food which contains the coated powder food, and is a powder form food, a tablet form food, a granular form food, or gummy form food.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a coated powder food and a method for producing the same, and more specifically, a coated powder food in which taste and / or odor is masked by the edible coating material, a method for producing the coated powder food, and the coated powder food. It relates to the health food contained.

In the pharmaceutical field of medicinal products, for the purpose of ease of taking, etc., a film liquid having a function such as entericity applied to the surface of powder and dried has been known for a long time.
Patent Document 1 describes an enteric preparation in which the surface of a powder or granule such as a protein having a biological activity, an enzyme, or a protein lipase inhibitor is coated with an enteric film.
Patent Document 2 describes a method for producing a coated powder in which medium-chain triglycerides and ethanol are sprayed when the surface of a powder having a particle size of 20 μm to 200 μm is coated with zein or shellac. It suppresses the generation of aggregates (during manufacture), delays the elution rate when it is contained in the mouth, and enables strong coating.

Patent Document 3 describes a powder, fine granule, or granule formed by coating and granulating the surface of a powder having an unpleasant taste having an average particle size of 1 μm to 200 μm with a gastric soluble polymer-containing composition. It is said that it can effectively block unpleasant tastes such as bitterness of medicines.
Patent Document 4 describes an orally rapidly disintegrating tablet containing a pharmaceutical ingredient in an aminoalkyl methacrylate copolymer-coated granule and containing a disintegrant outside the granule. It is said that it suppresses and improves mouthfeel.

  Patent Document 5 describes a rapidly disintegrating tablet comprising a carrier for granulating or coating a mixture of a powdery drug having a bitter taste and a fluidizing agent, wherein the carrier is ethyl cellulose, a methacrylic acid copolymer or a waxy substance. It is said that it is possible to achieve both masking of unpleasant tastes such as bitterness and rapid disintegration in the oral cavity.

  However, all of the above techniques are mainly intended for pharmaceuticals and drugs, and not intended for health foods and general foods. That is, it was intended for drug powders such as ethical drugs and not foods.

As a food powder target, Patent Document 6 discloses an oyster meat extract powder in which oyster meat extract powder is coated with lipid powder to eliminate gas generation over time and reduce the original raw odor of oysters. It is disclosed.
However, since this technique is an oil and fat coating (melt granulation) technique, the coating material is extremely limited, and only a coating material that does not dissolve at all in the mouth can be used, and the surface of the powder cannot be individually coated. .

Patent Document 7 discloses that tasteless and odorless polyphenol granules can be obtained by coating a polyphenol with a water-soluble cellulose derivative using a fluidized bed granulation method.
However, in the fluidized bed granulation method, granulation (granulation) is carried out in one step at the same time as coating, so the surface of each powder is not coated with a coating material, and the granule is cracked during storage, etc. A new fracture surface is exposed, and taste and odor masking cannot be performed. In addition, since the fluidized bed granulation method requires a large amount of coating material (thick coating is required), the surface of each individual powder is not uniformly coated at a low concentration.

Patent Document 8 discloses a granule in which unpleasant bitterness and odor are reduced by coating cysteine.
However, taste alteration is performed by adding sweetness and sourness to the coating agent, and masking is not performed only by coating. In addition, granulation may cause disintegration of the granule due to the compression pressure at the time of tableting, which is unsuitable for tableting and restricts the form as a health food.

Patent Document 9 discloses that a granulated product with masked odor and taste can be obtained by coating odor components contained in pharmaceuticals, garlic and the like with two layers.
Further, Patent Document 10 specifically suppresses moisture absorption by coating the surface of powder particles with a surface modifying material (such as cyclodextrin) and filling a gap between the coating materials with a water-repellent substance (phospholipid or shrack). Is disclosed to be possible.
However, after coating the first layer, it is essential to cover the second layer or fill the gaps in the first layer, and it is not possible to mask taste and / or odor with a single layer, There is a problem with cost.

In health foods and general foods, masking of taste and / or odor is strongly required compared to pharmaceutical products, but masking is insufficient with the above-described known techniques.
In addition, for health foods and general foods, powdered foods are often supplied after being processed into tablets, granules, gummi, etc., and diversity is required in the form. The structure sometimes collapsed.

JP 2005-239737 A JP 2007-089519 A JP 2008-231029 JP 2009-179603 A JP 2012-036140 A JP 2012-034614 A JP 2010-154769 A JP 2004-161701 A JP-A-6-024963 Japanese Patent Application Laid-Open No. 5-17639

  This invention is made | formed in view of the said background art, The subject is providing the coating powder food by which the taste and / or smell which a food powder has were masked.

  As a result of intensive studies to solve the above problems, the present inventor coats the surface of each powder, which is a unit of coating, with an edible coating material when coating the powder as a food product with the coating material. Thus, the taste and / or smell of the powder is suitably masked, and the present invention has been completed by finding that the masking effect is not lost by subsequent processing such as granulation (granulation).

  That is, the present invention is a coated powder food in which a powder is coated with an edible coating material, and the taste and / or odor of the powder is masked by the edible coating material, and is a unit of coating. The present invention provides a coated powder food characterized in that the surface of the powder is individually coated with the edible coating material.

  In the present invention, the edible coating material is selected from the group consisting of polysaccharides, oligosaccharides, monosaccharides, sugar alcohols, organic acids, proteins, peptides, fatty acid esters, waxes, emulsifiers, and derivatives thereof. The above-mentioned coated powder food containing at least one substance is provided.

  The present invention also provides the above coated powdered food, wherein the powder is a health food powder excluding prescription drug powder or a general food powder.

  The present invention also relates to a method for producing a coated powdered food, wherein the powder is coated with an edible coating material, and at least the taste and / or odor of the powder is masked by the edible coating material. Using the dynamic fluidized bed method, the lateral spray type fluidized bed method, the fluidized bed method with pulverization and sizing mechanism, or the Wurster fluidized bed method, the surface of the powder as a coating unit is individually coated with the edible coating material. The present invention provides a method for producing a coated powdered food characterized by coating.

  The present invention also provides a health food containing the above coated powdered food, which is a powdered food, a tablet-like food, a granular food, or a gummy food. It is.

ADVANTAGE OF THE INVENTION According to this invention, the said problem and the said subject can be solved, and the coating powder food which masked the taste and / or smell which the powder which is a food has can be provided.
In the present invention, various “general foods” such as staple foods, side dishes, snacks, and seasonings, and various dosage forms such as granules, powders, and tablets that are sold and used as foods that contribute to health maintenance and promotion. “Health food” may be abbreviated simply as “food”. Feed and pet food are also included in “food”.

Many health foods are tasteless, and many people do not care about one person but feel very tasteful for another person. In addition, health foods are known as general foods, or are natural products (specific ingredients contained in them), so it is necessary to ingest them in large amounts compared to prescription drugs. There are many cases.
According to the present invention, the taste and odor of food powder can be eliminated to the extent that it is completely or hardly felt. Therefore, it is suitable for health foods that anyone can take without feeling unpleasant and must be taken in large amounts or continuously.

Furthermore, as a general food, masking the unpleasant taste or too strong taste of the food material makes it easy to eat and widens the range of dishes.
If you swallow it as a capsule (agent), you will not feel the taste or smell of the powder inside the capsule. However, unlike a pharmaceutical product, you cannot take it in a capsule form. Also matching.

  In addition to the large amount of food generally consumed, there are a variety of forms. The present invention is adaptable to many such forms of food. In the case of pharmaceuticals, most of them need only be in a form that can be taken by a sick person or the like. Therefore, it is difficult to apply known techniques for pharmaceuticals to foods. That is, it can be said that the present invention was newly made by finding the above-mentioned “problem to be solved by the invention”.

  In the coated powdered food of the present invention, for the food powder, for example, a specific apparatus such as a rolling fluidized bed method, a lateral spray fluidized bed method, a fluidized bed method with a pulverizing and sizing mechanism, a Wurster fluidized bed method, etc. When the edible coating material is coated in units of powder using the, the mass of the coating material can be kept low relative to the mass of the powder. Each powder is evenly coated and no agglomeration or granulation occurs at the time of coating, so there are few edible coating materials used wastefully for agglomeration and granulation, so the characteristics of the food powder itself can be utilized. .

The coated powdered food of the present invention is prepared by coating the surface of each powder with an edible coating material using, for example, a specific apparatus as described above. Even when the powdered food is tableted into tablets, a new uncoated powder surface is not exposed, and the masking effect of taste and odor is not reduced.
For example, in an apparatus that granulates simultaneously with coating to form granules, the surface of the powder is not individually coated. Therefore, when the granule collapses, the surface of the target powder is directly exposed. The masking effect may be reduced.
In the present invention, each food powder is coated with an edible coating material in powder units, and then tableted to form a tablet-like food, or granulated by adding an excipient or the like and granulated again. Even when it is used as a food, the effects of the present invention are particularly exhibited as described above.

On the other hand, when the surface of the powder is coated with an edible coating material by, for example, agitation granulation method, it is granulated by a single step operation. However, the granules coated with the coating material in this way are broken during transportation and handling, the surface of the powder as the object is exposed, and the taste and odor are not highly suppressed.
In the coated powder food of the present invention, the surface of one “powder” is substantially the coating material even though the “powder” that is the unit of coating is “secondary powder in which fine powder is aggregated”. It is covered. Therefore, in the tablet-like food containing the foamed food material of the present invention, even if it is strongly crushed by tableting at the time of production, the taste and smell are highly suppressed. Moreover, in the granular food containing the coated powdered food of the present invention, even if the granule collapses due to impact or the like during storage, the taste and smell are highly suppressed.

  According to the present invention, since it can be used as (healthy) foods, those with too strong taste and / or smell and unpleasant ones, the selection range of (healthy) food materials is expanded, and forms (combinations, Foods and dishes of shapes etc.). In particular, the above-described effects are exhibited in general foods that are not capsule foods and “health foods such as powdered foods, tablet foods, granular foods, and gummy foods”.

Food (health food, general food) has a nutritional function, a palatability function, and a biological regulation function. Until now, the bioregulatory function has not been publicly approved in Japan, but the functional labeling food system has been implemented and more than 1,300 cases have been accepted. ing.
However, if the food form prioritizes the bioregulatory function, such as a combination of a sufficient amount of participating ingredients that exerts the function, an increase combination that allows for attenuation during the storage period, etc., the above-described palatability function must be reduced. There were many cases.

  For this reason, in foods (health foods, general foods), it is necessary to develop a taste and odor masking technology that does not deteriorate the palatability function while exerting the biological regulation function. This is a food-specific issue because, in medicines and the like, the palatability function is not necessary at all. Therefore, at least to obtain the (significant) effect of the invention unique to foods, the conventional technology in pharmaceuticals is hardly useful.

  Foods (health foods, general foods) are generally ingested (used) from infants to elderly people, including healthy people. Therefore, there is a demand for a dosage form that is safe and easy to eat even in childhood and older generations (that is, there is no problem in palatability), but according to the present invention, such a problem can be solved. Specifically, according to the present invention, a new form of food (health food, general food) that exerts a bioregulatory function while creating a palatability function, such as a swallowing preparation, an enteric preparation with reduced gastric acid damage, etc. Can be provided.

Health foods (supplements, etc.) are mainly tablets, granules, hard capsules, soft capsules, and beverages (liquids). However, the variety of dietary supplements has become increasingly demanding. Yes.
For example, from conventional tablets and capsules to “pharmaceutical powder beverages located between vegetables and supplements” represented by green juice, effervescent tablets that foam in the oral cavity, bouncy powder, gummy supplements, etc. There is also a need for a fun function that goes beyond functions.
According to the present invention, it is possible to suitably cope with the diversity of such foods (health foods, general foods) and advanced palatability functions that are different from the conventional ones (used in food forms having such properties). Can be applied).

It is a general | schematic expanded sectional view which shows the preferable form of the coating powder food of this invention. (A) When the powder itself is a primary powder and the surface of the powder is coated (b) When the powder once coated is aggregated to form an aggregated powder (c) The powder itself is secondary When it is a powder and the surface of the powder is coated The powder is agglomerated during coating with the edible coating material (that is, coating is performed together with aggregation and granulation), etc. is there.

  Hereinafter, the present invention will be described, but the present invention is not limited to the following specific embodiments, and can be arbitrarily modified within the scope of the technical idea.

  The coated powdered food of the present invention is a coated powdered food, wherein the powder is coated with an edible coating material, and the taste and / or odor of the powder is masked by the edible coating material, the unit of coating The surface of the powder is individually coated with the edible coating material.

<Powder>
The above-mentioned “powder” in the present invention refers to a powder that is edible and is included in the concept of “food” described above, and does not include a powder of a medical drug. Powders included in the concept of “health food” are also included for general use, such as functional label food, functional nutrition food, and food for specified health use.
Therefore, the “powder” in the coated powder food of the present invention is “health food powder excluding prescription drug powder” or “general food powder”.

  Here, the mass average particle diameter (volume average particle diameter) of the “powder” is preferably 1 mm or less, more preferably 0.5 mm or less, and particularly preferably 0.3 mm or less. The lower limit is not particularly limited, but is preferably 0.1 μm or more, more preferably 1 μm or more, and particularly preferably 10 μm or more.

The “powder” here may be the primary powder 1 that cannot be crushed any more as shown in FIG. 1 (a), or the pulverized primary powder as shown in FIG. 1 (c). The secondary powder 1 may be 1a. That is, the “powder” here may be the secondary powder 1 in which a plurality of primary powders 1 a are formed.
For example, as shown in FIG. 1 (c), the “powder” itself is the secondary powder 1, and the surface of “powder 1”, which is a unit of coating, is individually coated with the edible coating material 3. Such a form is included in the present invention, but as shown in FIG. 2, granulation (aggregation) occurs in the coating, and for example, the edible coating material 3 is completely in the gap between the “powder 1”. It does not include a form in which the surface of “powder 1” is not individually covered with the edible coating material by entering.

  In view of the fact that there are rather few “primary powders” that can be strictly called “primary powders”, food powders are defined as described above. “Crushing” is a level that can be broken by a normal rolling fluidized bed method. Say the phenomenon. Those that cannot be broken by the usual rolling fluidized bed method and that are not primary powders are secondary powders, which are individual “powder” in the present invention.

  On the other hand, as shown in FIG. 2, the surface of “powder 1”, which is a unit of coating, is individually formed in a form that is coated with an edible coating material and is granulated in one step (in one step). Is not covered with the edible covering material 3 and is not included in the present invention. In such a form, each of the “powder” that is a unit of coating is not individually coated, so impact during storage (including transportation, handling, etc.); when tableting the resulting coated granular food When the granule breaks due to impact or the like, a new fracture surface of the powder 1 may be exposed and the taste and smell may not be suppressed.

  However, after the “powder 1” is individually coated, the form that is granulated again (preferably by adding a binder or the like) exhibits the effect (high masking property) of the present invention described above. It is included in the present invention (FIG. 1 (b)). As will be described later, as a device suitable for individually coating “Powder 1” as described above, a rolling fluidized bed type coating device, a lateral spray type fluidized bed type coating device, and a crushing and sizing mechanism are provided. Examples thereof include a fluidized bed type coating apparatus and a Wurster fluidized bed method rolling fluidized bed type coating apparatus.

  It is preferable that the powder is coated directly with the edible coating material. The coating of food that is carried or adsorbed on a carrier, an adsorbent, etc., and pulverized into a powder is not excluded from the present invention, but the taste and odor are reduced from the beginning, The process is complicated, it is easy to collapse inside the carrier and the adsorbent, the food powder itself is very easily dissolved, and the content of the food itself is lowered by the carrier and the adsorbent. In view of the above, it is preferable to put the food powder itself into a coating apparatus and coat it with an edible coating material.

  The powder is not particularly limited as long as it is an edible powder other than ethical drugs, and examples thereof include a single substance powder, an extract powder, and a “natural product or a dry powder of a part thereof”. . Examples of the single substance include those obtained from nature, those synthesized, and those synthesized and modified by adding a chemical reaction or the like after removal from nature. In addition, the single substance includes a collection of various molecular weight bodies, a collection of derivatives having different substituents, and the like that are collectively given the same name (“single” Included in the concept).

<< Single Substance Powder >>
Examples of the single substance include amino acids, proteins or peptides, or derivatives, decomposition products or polymerization products thereof; monosaccharides, oligosaccharides or polysaccharides, or derivatives or decomposition products thereof; vitamins; organic acids or salts thereof; Single substances isolated from natural products, or degradation products thereof;

<<< Amino acid, protein or peptide, or a derivative, decomposition product or polymerized product thereof >>
Among these, the amino acid is not particularly limited as long as it is an organic compound having both an amino group and a carboxyl group, but 22 types of “amino acids constituting a protein” including 9 types of essential amino acids; carnitine , Γ-aminobutyric acid (hereinafter sometimes referred to as “GABA”), L-dopa (levodopa), hydroxyproline, selenomethionine, β-alanine, sarcosine, ornithine, citrulline, creatine, opine, trimethylglycine, theanine , “Amino acids that do not constitute a protein” such as tricolomine and kainic acid.

In addition, “modified amino acids” such as cystine, hydroxyproline, hydroxylysine, thyroxine, O-phosphoserine, desmosine, and the like are also included.
In addition, amino acids having no branched chain; branched chain amino acids (BCAA) including essential branched chain amino acids such as leucine, isoleucine, and valine and non-essential ones (hereinafter may be simply abbreviated as “BCAA”); It is done.

Examples of the “amino acid derivatives” include amino sugars such as glucosamine, galactosamine, mannosamine, muramic acid, neuraminic acid; “acetylated products of amino sugars” such as N-acetylglucosamine and N-acetylgalactosamine; “Glycolylated product” in which H of the amino group is substituted with a glycolyl group (—COCH ₂ OH); creatine (phosphate ester); and the like.
In addition, amino acid deaminated compounds such as 3-hydroxyvaleric acid (hereinafter sometimes abbreviated as “HMB”) and calcium 3-hydroxyvalerate (hereinafter sometimes abbreviated as “HMB-Ca”). (Salt) "; and the like. HMB is a deaminated form of leucine. Generally, a deaminated form does not have an amino group, but here, a deaminated form of an amino acid is also referred to as an “amino acid derivative”.

  Examples of the “degraded product or polymerized product of amino acid, protein or peptide” include (co) polymerized derivatives of the above amino acids, derivatives of the polymer, etc., specifically, derivatives of peptides and proteins ( Modified products) (derived proteins, etc.); (partial) hydrolysates (protein hydrolysates, etc.); milk proteins, milk protein degradation products, milk-derived products such as whey (whey), etc. . Here, the “derived protein” refers to a protein obtained by modifying a natural protein by heat, an enzyme, or the like.

  Examples of the protein include various proteins containing various enzymes contained in foods, zein (zein) contained in corn, etc., examples of derived proteins include gelatin, and examples of protein hydrolysates include various umami seasonings. And compounds known as materials.

<<< Monosaccharide, oligosaccharide or polysaccharide, or a derivative or degradation product thereof >>
As the “monosaccharide, oligosaccharide or polysaccharide, or derivative or degradation product thereof”, glucose (glucose), mannose, galactose, fructose (fructose), psicose, sorbose, tagatose, allose, gluconic acid, sialic acid, Monosaccharides such as ribose; disaccharides and oligosaccharides such as sucrose (sucrose), maltose (maltose), lactose (lactose), melibiose, arabinose, maltose, trehalose, galactooligosaccharides; dextrin, indigestible dextrin, isomaltextrin , Cyclodextrin, starch, modified starch, gum, carrageenan, alginic acid, alginate, pectin, cellulose, agar, pullulan, curdlan, hyaluronic acid, dermatan sulfate, chondroitin sulfate, fucoidan and other polysaccharides; Or decomposition thereof; and the like.
In particular, the “sugar derivative” includes compounds such as aldonic acid, uronic acid and the like in which a carboxyl group is introduced; sugar alcohols; amino sugars; compounds in which the sugar hydroxyl group is substituted with hydrogen; chitin; chitosan; Can be mentioned.

<<< Vitamin >>>
Examples of the “vitamins” include vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, biotin, pantothenic acid, folic acid and other water-soluble vitamins; vitamin A, vitamin D, vitamin E and other fat-soluble vitamins; Etc.

<<< Organic acid or salt thereof >>>
Examples of the “organic acid or salt thereof” include edible organic acids (salts), specifically, organic acids such as citric acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid; And salts such as sodium salt, potassium salt and calcium salt.

<<< Single substances isolated from natural products or their degradation products >>>
Among single substances, “single substances isolated from natural products or derivatives thereof” include condensed tannins; hydrolyzable tannins such as gallate esters; polysaccharides such as chitin and chitosan; capsaicins; proteases and lipases. Various enzymes used in the food industry such as oxygenase, amylase, cellulase and isomerase; kinases such as lumbrokinase; isolated substances from plant extracts such as organic acids or salts thereof, polyphenols and theanine; etc. Is mentioned.
Examples of the tannin include catechins such as epicatechin, catechin gallate, epigallocatechin, and gallocatechin gallate; tannins contained in tea, grapes, wine, grapes, and the like.

  The single substance powders described above are particularly effective in the present invention because they often have, for example, pungent taste, astringency, astringency, bitterness, acidity and the like.

  The “single substance” described above includes salts thereof. The salt is not particularly limited. For example, the amino acid, amino sugar, acetylated product and / or glycolylated product of the amino group is a hydrochloride or the like; the carboxyl group is a sodium salt, potassium Examples include salts, ammonium salts, vitamin salts, and the like.

<< Natural products or some dried powders >>
“Natural products or dry powders of some of them” include barley young leaves, kale, spinach, long-lived grass (button bow fu), tomorrow leaves, olive leaves, kumazasa, agar leaves (ginkgo biloba), mulberry leaves, rush ), Goya (nigauri), sweet potato young leaves, etc., "plants or parts thereof" (for example, powder used as a raw material for green juice); and the like.
Also, shells such as oysters, swordfish, salmon, clams; fish such as sardines, saury, skipjack; plants (parts) such as flowers, leaves, seeds, fruits; (muscle) meat, internal organs, gravy, milk, skin, Animals (parts) such as placenta, eyeballs, eggs; various mushrooms; locusts, bamboo worms, crickets, beetles, turtles, bees, honey, beehives and other insects (adults, moths, larvae, eggs) or insect-derived materials Earthworms; spiders such as scorpions and cormorants; various seaweeds; various planktons; protozoa such as Euglena; powders of dry matter such as various bacteria and fungi;
Since these dry powders are often unpleasant, astringent, astringent, odorous, strong odors, etc., the effect is particularly exerted in the present invention.

<< Extract or Fermented Powder >>
Examples of the “extracted powder” include a dried product of the above-mentioned “natural product or a part thereof”. Moreover, the powder of various extracts, such as a plant extract, a meat extract, and a seafood extract, is also mentioned.
Moreover, the dried material etc. of the extract from the fermented material which used these as a raw material are mentioned. Other examples of the fermented product include γ-polyglutamic acid (γ-PGA), natto fungus secretion (natto gooey), and the like.
Since these extract or fermented powders are often unpleasant, astringent, astringent, unpleasant, strongly odorous, and the like, they are particularly effective in the present invention.

<Properties of powder>
As described above, in the present invention, the “powder” to be coated is not limited. Specifically, for example, a pungent taste such as capsaicin, astringent taste such as strawberry astringency, such as wine It is particularly effective when the astringency is high, for example, a bitter taste such as polyphenol, an acid taste such as citric acid, and a strong odor such as lumbrokinase (lumbukinase) or oyster extract.
Therefore, in the present invention, the powder is coated with the edible coating material, and the pungent taste, astringency, astringency, bitterness, acidity and / or odor of the powder is masked by the edible coating material. It is also a coated powder food characterized in that the surface of the powder, which is a unit of coating, is individually coated with the edible coating material.

<Edible coating material>
The coated powdery food of the present invention is coated with a powder by an edible coating material, and the taste and / or odor of the powder is masked by the edible coating material.
The edible coating material is a substance suitable for food (that is, edible) and may be any substance as long as it forms a film on the surface of a solid substance. Containing one or more substances selected from the group consisting of polysaccharides, oligosaccharides, monosaccharides, sugar alcohols, organic acids, proteins, peptides, fatty acid esters, waxes, emulsifiers, and derivatives thereof (combination thereof) ).

  Specifically, as the polysaccharide, for example, starch, starch degradation product, processed starch, dextrin, indigestible dextrin, isomaltextrin, cyclodextrin, gum, carrageenan, alginic acid, alginic acid such as sodium alginate, pectin, Examples thereof include cellulose, agar, pullulan, curdlan, hyaluronic acid, dermatan sulfate, chondroitin sulfate, and fucoidan. The polysaccharide may be powdered or may be atomized to nanopowder.

Examples of the “polysaccharide or polysaccharide derivative” include, for example, gum, pullulan, dextrin, indigestible dextrin, agar, cellulose, carrageenan, alginic acid (salt), pectin, starch, or modified starch from the viewpoint of masking property and the like. Etc. are more preferable.
Examples of the gum include guar gum, gum arabic, locust bean gum, gellan gum, gum arabic, xanthan gum, tamarind gum and the like. Examples of the modified starch include polysaccharide succinic acid derivatives, oxidized starch and the like.

Furthermore, as the “sugar derivative obtained by chemically modifying a polysaccharide”, a hydroxypropylated product, a methylated product, a hydroxypropylmethylated product, a carboxymethylated product, a hydrolyzed product, an oxide, a phosphorous oxide, an octelsuccinic oxide, Nanonized products or fermented products are preferred.
Specifically, for example, hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylated phosphate cross-linked starch, octenyl succinate starch, cellulose nanofiber, etc. It is mentioned as a particularly preferable thing from points, such as covering property and masking property. These may be (partly) salts. Hereinafter, each compound may be abbreviated only within the parentheses, such as “HPMC”.
Examples of the fermented polysaccharides include xantham gum and the like.

An oligosaccharide refers to a saccharide that is more than a disaccharide. Examples of the oligosaccharide include soybean oligosaccharide, maltitol, lactose, sucrose, lactulose, maltooligosaccharide, galactooligosaccharide, chitooligosaccharide, and the like.
Moreover, as said monosaccharide, glucose, galactose, mannose, N-acetylglucosamine etc. are mentioned, for example.
Examples of the sugar alcohol include sorbitol, erythritol, maltitol and the like.

Examples of the organic acid include citric acid, succinic acid, malic acid, acetic acid, tartaric acid, organic acid salts thereof such as calcium; stearic acid, oleic acid, linoleic acid, linolenic acid, docosahexaenoic acid (DHA), eicosapentaene Fatty acids such as acid (EPA); and the like.
As said fatty acid ester, the glycerol fatty acid ester etc. which the said fatty acid etc. couple | bonded are mentioned.

The above protein and peptide are both condensed amino acids. In the present invention, “peptide” refers to one having a smaller number of condensation than protein, and usually has a length of 50 or less, such as oligopeptides, polypeptides, etc. Is included.
Examples of the protein or peptide include zein, gelatin, collagen, egg white, egg white hydrolyzate, whey, elastin, and their decomposition products.

Examples of the wax include shellac, carnauba wax, candelilla wax, rice wax and the like.
Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, and lecithin.

  In the present invention, the edible coating material comprises pullulan, dextrin, gum arabic, pectin, carrageenan, alginic acid, hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), carboxymethylcellulose (CMC), methylcellulose (MC), Starch, oxidized starch, shellac, egg white, egg white hydrolyzate, milk whey, or elastin are particularly preferable from the viewpoints of coating properties, taste and / or odor masking properties, moisture absorption prevention, and the like.

  As the edible coating material, the above-mentioned substances may be used alone, but from the viewpoint of improving the covering property, masking property, etc., two or more kinds of the above-mentioned substances are simultaneously dissolved in the coating solution to coat the powder. It is also preferable.

  In addition, since the present invention has good masking properties, it is not particularly necessary to impart another taste to the edible coating material. However, depending on the purpose, aromatic substances such as caramel and edible flavors; Taste substances such as flavorings, acidulants and seasonings; Coloring agents such as titanium dioxide or shading agents; Coloring materials such as caramel and various food colorings; Plasticizers such as glycerin; Oxygen blocking substances; A preservative and the like can also be contained.

<Edible coating material content>
In the coated powder food of the present invention, the edible coating material is contained in an amount of 0.1 parts by mass or more and 500 parts by mass or less with respect to 100 parts by mass of the powder. Or it is preferable from points, such as odor masking property.
From the above points, the edible coating material is more preferably 0.3 parts by mass or more and 200 parts by mass or less, further preferably 1 part by mass or more and 100 parts by mass or less, particularly preferably 100 parts by mass of the powder. Is from 3 parts by weight to 60 parts by weight, and most preferably from 10 parts by weight to 40 parts by weight.

<Adhesion of flavor component or taste component>
The present invention is also the above coated powder food in which a flavor component or a taste component is further attached to the outside of the edible coating material.
As described above, the surface of the powder as a unit of coating is individually coated with the edible coating material by the edible coating material, and the taste and / or smell of the powder is masked by the edible coating material. The coated powder food, to which the flavor component or taste component is further attached to the outside, is completely masked with the taste and / or odor of the powder, and the used flavor component or taste component It becomes the flavor.

  The masking effect is so great that it cannot be compared with the case where only the flavor component or the taste component is attached without being coated with the edible coating material or individually. For example, after covering capsaicin with shellac, a sweetener (sucralose, acesulfame potassium, pulse wheat, etc.), which is one of the taste ingredients, is attached, so that no pungency or irritation can be felt. Can be provided.

Specific examples of the flavor component include scents such as apple, lemon, orange, pineapple, grapefruit, grape, banana, rose, cherry, plum, and hibiscus.
Specific examples of the taste component include sweetness (sucralose, acesulfame potassium, pulse wheat, stevia, etc.); acidity (organic acids such as citric acid, malic acid, acetic acid); umami (amino acids such as glutamic acid, Inosinic acid, guanylic acid, etc.); Bitterness, pungent taste, refreshing feeling (l-menthol, etc.); Cool feeling (sugar alcohols such as sorbitol, maltitol, etc.); It is preferable to do.

The flavor component or taste component may be provided (attached) outside the edible coating material in a state of being dissolved (compatible) or dispersed in the adhesive material.
As the adhering material, those similar to the edible covering material described above are preferably used. Adhesive materials include pullulan, dextrin, gum arabic, pectin, carrageenan, alginic acid, hydroxypropyl methylcellulose (HPMC), hydroxypropylcellulose (HPC), carboxymethylcellulose (CMC), methylcellulose (MC), starch, oxidized starch, shellac, Egg white, egg white hydrolyzate, milk whey, elastin and the like are particularly preferable from the viewpoints of coating properties, further masking properties of taste and / or odor, moisture absorption prevention, and the like.

<Method for producing coated powder food>
In the powder coating method of the present invention, the surface of the powder as a unit of coating is individually coated with an edible coating material, and the taste and / or odor of the powder is masked by the edible coating material. Although there is no particular limitation, wet methods such as a rolling fluidized bed method, a lateral spray fluidized bed method, a fluidized bed method with a pulverizing and sizing mechanism, and a Wurster fluidized bed method are coated in units of powders. It is preferable from the point which can be masked by the point which is masked, the uniformity of coating | cover, masking property of a taste and / or an odor, and few edible coating materials.
That is, the method for producing a coated powdered food according to the present invention is a coated powdered food in which the powder is coated with an edible coating material, and at least the taste and / or odor of the powder is masked by the edible coating material. Each of the surface of the powder, which is a unit of coating, using a rolling fluidized bed method, a lateral spray fluidized bed method, a fluidized bed method with a pulverizing and sizing mechanism, or a Wurster fluidized bed method. The edible coating material is coated with the edible coating material.

There is no limitation in particular as an apparatus used for the said coating method, A commercially available thing is used suitably.
The apparatus used for the rolling fluidized bed method is not limited to the following, but includes MP manufactured by POWREC, spiral flow manufactured by Freund Sangyo Co., Ltd., etc. Examples of the apparatus used include FL manufactured by Freund Sangyo Co., Ltd., and examples of the apparatus used for the fluidized bed method with a pulverization and sizing mechanism include SFP manufactured by POWREC Co., Ltd. Examples of the apparatus used in the above include GPCG manufactured by POWREC Co., Ltd.

Since the coated powder food is produced by a wet method, a coating solution is prepared prior to the coating. The solvent / dispersion medium that dissolves or finely disperses the edible coating material may be any solvent that dissolves and / or disperses the edible coating material and is suitable for food. It is preferable to use water such as conditioned water; ethanol; a mixed solvent thereof.
That is, in the method for producing a coated powder food, the edible coating material is dissolved or finely dispersed in an edible solvent mainly composed of water and / or ethanol to prepare a coating solution, and the coating solution is applied to the powder. By applying, it is preferable to coat the surface of the powder with an edible coating material.

As shown in FIG. 1 (a), each of the coated powder foods may be present alone, or as shown in FIG. 1 (b), a plurality of coated powders are present in an aggregated state. You may do it.
As an aspect of the present invention, each of the powders is surface-coated, whether it is a primary powder as shown in FIGS. 1 (a) and 1 (b) or a secondary powder as shown in FIG. 1 (c).

  The coated powdery food of the present invention may be coated with two or more layers with an edible coating material, but is preferably coated with a single layer in order to achieve the effects of the present invention. When it is coated with one layer, the ratio of the edible coating material to the whole coated powdered food is reduced, and an excellent product can be produced, there is no switching washing during production, and there is an advantage in production cost. .

<Health food>
The health food of the present invention contains the above-mentioned coated powdered food, and is characterized by being a powdered food, a tableted food, a granular food, or a gummy food.
When the coated powdered food of the present invention is contained as a health food, the coated powdered food may be simply mixed to form a powdered food, but in the case of a tablet food, granular food or gummy food, It is preferable to use a forming agent, an excipient, and a binder for forming it.
It is also preferable to mix “other active ingredients (powder)” as general foods and health foods, aromatic substances, taste substances, coloring agents or light-shielding agents, coloring substances, preservatives, extenders and the like. .

  When the coated powdered food of the present invention is contained to form a tablet-shaped food, it is preferably formed into a certain shape by compression molding, tableting, etc. together with an organic or inorganic excipient, and if necessary, other active ingredients. (Tablet). Chewable tablets are also included in tablet foods.

When the coated powdered food of the present invention is contained to form a granular food, it is preferably formed into a granule together with an organic or inorganic binder necessary for granule formation and, if necessary, other active ingredients.
When the coated powdered food of the present invention is contained to make a gummy food, it is preferably made into a gummy with an organic or inorganic binder necessary for gummy formation, and if necessary, other active ingredients.

In the health food of the present invention, substantially every one of the coated powdered foods contained therein is individually coated with an edible coating material, so that the storage stability is good as the powder of the coated powdered food itself.
Moreover, even if the tablet-like food and granular food obtained by using the coated powder food of the present invention are broken by an impact during their production or storage, the release of odor is suppressed. Peeling due to the “disintegration” occurs at the inside of the binder / excipient or at the interface between the binder / excipient and the edible coating, and between the food powder and between the food powder and the edible coating. This is probably because it did not occur at the interface. In the health food of the present invention, it is considered that the coating material did not peel from the coating powder due to tableting or granulation during the production.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples. However, the present invention is not limited to these examples unless it exceeds the gist.

Example 1
<Catechin>
500 g of catechin powder is put into a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), an impeller rotation speed is set to 300 rpm, an intake air temperature is 70 ° C., an intake air amount is 0.6 m ³ / min, and water is dissolved in 1000 mL of water. Coating (surface coating) was carried out while spraying a coating solution containing 100 g of soluble shellac to obtain 532 g of “water-soluble shellac-coated catechin powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Example 2
<BCAA>
500 g of BCAA powder is put into a rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), an impeller rotation speed is set to 300 rpm, an intake air temperature is 70 ° C., an intake air amount is 0.6 m ³ / min, and water is dissolved in 1000 mL of water. Coating (surface coating) was performed while spraying a coating solution containing 100 g of soluble shellac, to obtain 540 g of “water-soluble shellac-coated BCAA powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Example 3
<BCAA>
500 g of BCAA powder is put into a rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), set to impeller rotation speed 300 rpm, intake air temperature 70 ° C., intake air amount 0.6 m ³ / min, and oxidized in 1000 mL of water. Coating (surface coating) was performed while spraying a coating solution containing 100 g of starch to obtain 529 g of “oxidized starch-coated BCAA powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Example 4
<BCAA>
500 g of BCAA powder is put into a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), an impeller rotation speed is set to 300 rpm, an intake air temperature is 70 ° C., an intake air amount is 0.6 m ³ / min, and HPMC is 100 g in 1000 mL of water. Coating (surface coating) was carried out while spraying a coating solution containing, thereby obtaining 533 g of “HPMC-coated BCAA powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Example 5
<Chondroitin>
500 g of chondroitin powder is put into a rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), an impeller rotation speed is set to 300 rpm, an intake air temperature is 70 ° C., an intake air amount is 0.6 m ³ / min, and water is dissolved in 1000 mL of water. Coating (surface coating) was carried out while spraying a coating liquid containing 100 g of soluble shellac to obtain 538 g of “water-soluble shellac-coated chondroitin powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Example 6
<Chondroitin>
500 g of chondroitin powder is put into a rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), an impeller rotation speed is set to 300 rpm, an intake air temperature is 70 ° C., an intake air amount is 0.6 m ³ / min. Coating (surface coating) was carried out while spraying a coating solution containing 100 g of gum to obtain 541 g of “Arabic gum coat chondroitin powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Example 7
<Chondroitin>
Put 500g of chondroitin powder into rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), set impeller rotation speed 300rpm, intake air temperature 70 ° C, intake air amount 0.6m ³ / min, pullulan in 1000mL water Coating (surface coating) was carried out while spraying a coating solution containing 100 g to obtain 538 g of “pullulan-coated chondroitin powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Example 8
<Oyster extract>
500 g of oyster extract powder is put into a rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), set at an impeller rotation speed of 300 rpm, an intake air temperature of 70 ° C., and an intake air amount of 0.6 m ³ / min. Coating (surface coating) was carried out while spraying a coating solution containing 100 g of water-soluble shellac to obtain 529 g of “water-soluble shellac-coated oyster extract powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Example 9
<Oyster extract>
500 g of oyster extract powder is put into a rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), set at an impeller rotation speed of 300 rpm, an intake air temperature of 70 ° C., and an intake air amount of 0.6 m ³ / min. Coating (surface coating) was carried out while spraying a coating solution containing 100 g of gum arabic, and 537 g of “gum arabic-coated oyster extract powder” having a volume average particle size of 100 μm was obtained. The volume average particle size was about 1.1 times before and after coating.

Example 10
<Oyster extract>
500 g of oyster extract powder is put into a rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), set at an impeller rotation speed of 300 rpm, an intake air temperature of 70 ° C., and an intake air amount of 0.6 m ³ / min. Coating (surface coating) was performed while spraying a coating solution containing 100 g of pullulan to obtain 544 g of “pullulan coated oyster extract powder” having a volume average particle size of 100 μm. The volume average particle size was about 1.1 times before and after coating.

Comparative Examples 1-4
(Food) powder itself used in the above examples, that is, uncoated powder (uncoated powder) was prepared.

Evaluation Example 1
<Evaluation of “taste”>
Five subjects included 0.1 g each of the coated powder food of the example (coated powder) and the uncoated powder (uncoated powder) of the comparative example shown in Table 1, in the mouth. The taste was evaluated.
The evaluation method is a 10 cm straight line with an uncoated powder (uncoated powder) as the center point, and the one with a weak taste is marked to the left according to the degree, and the one with a strong taste I had you mark on the right according to the degree. The taste was evaluated at an average score of 5 people, with the length (cm) on the left side from the center point being plus and the length (cm) on the right side being minus, and the determination was made according to the following criteria.
The results are shown in Table 1.

<<"TasteCriteria">>
◎: +3.0 cm or more, excellent in masking property ○: +1.5 cm or more, less than +3.0 cm, excellent in masking property Δ: Greater than ± 0.0, less than +1.5 cm, masking property *: ± 0 (center point)

Evaluation example 2
<Evaluation of “odor”>
Five subjects smelled 5 g of each of the coated powder food of the example (coated powder) and the uncoated powder of the comparative example shown in Table 1 (uncoated powder), and “smell” Was evaluated.
The evaluation method is a straight line of 10cm, with the uncoated powder (uncoated powder) as the center point, and the one with weakened odor is marked to the left according to the degree, and the one with stronger odor I had you mark on the right according to the degree. The length (cm) on the left side of the center point was plus and the length (cm) on the right side was minus, and the odor was evaluated at an average score of five people, and judged according to the following criteria.
The results are shown in Table 1.

<<"Smell" criteria >>
◎: +3.0 cm or more, excellent in masking property ○: +1.5 cm or more, less than +3.0 cm, excellent in masking property Δ: Greater than ± 0.0, less than +1.5 cm, masking property *: ± 0 (center point)

In Table 1, “chondroitin” represents sodium chondroitin sulfate.
“Catechin” is tea catechin.
“BCAA” is a branched chain amino acid containing leucine, isoleucine and valine.

Since the powders in Comparative Examples 1 to 4 that were not coated were all set to “± 0”, the judgment was “x”, while they were coated with the edible coating material of Examples 1 to 10. Both the “taste” and the “odor” of the coated powder food were “「 ”or“ ◯ ”, and it was found that the powder taste and / or odor masking properties were excellent.
Also, the coating uniformity was all good.

<Preparation and evaluation of health food>
Example 11
<< Preparation and Evaluation of Tablet Food >>
10 g of the coated powdered food obtained in Examples 1 to 10, 10 g of citric acid, 77 g of reduced maltose starch syrup, 1 g of fine silicon dioxide, and 2 g of calcium stearate are passed through a sieve having a mesh of 32 mesh size. Then, the mixed powder was sieved at 500 μm.
This mixed powder was tableted at a tableting pressure of 1000 kgf using a tableting machine SE work press (Okada Seiko Co., Ltd.) in which a φ9.0 mm size mill was set. A tablet-like food having a mass of about 300 mg was prepared.

  Tableting was possible. Even if it was a tablet-like food, neither taste nor smell deteriorated. This indicates that none of the coated powder foods peeled off during tableting.

Example 12
<< Preparation and Evaluation of Granular Food >>
Each of the coated powdered foods obtained in Examples 1 to 10 was mixed with 0.3 kg and 2.7 kg of dextrin, and then charged into a fluidized bed granulator (FLON Sangyo Co., Ltd., FLO-5). The air volume was 0.5 m ³ / min, and the wind temperature was 70 ° C. for supply air and 35 ° C. for exhaust.
The treatment was performed for 1 hour while spraying a 0.6% (w / v) aqueous guar gum solution from above as a binder. The binder was sprayed to 20 parts by mass with respect to 100 parts by mass of the coated powdered food. As a result, 2.8 kg of granular food could be obtained.

  Granulation was successfully performed. Even if it was a granular food, neither taste nor smell deteriorated.

Example 13
<HMB-Ca>
500 g of HMB-Ca (product name: “HMB-Ca”, manufactured by Kobayashi Koryo Co., Ltd.) is placed in a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), impeller rotation speed 300 rpm, intake air temperature 80 ° C., intake air The amount was set to 0.6 m ³ / min, and coating (surface coating) was performed while spraying a coating solution containing 100 g of water-soluble shellac in 400 mL of water, and “water-soluble shellac coat HMB-Ca having a volume average particle size of 53 μm. As a result, 542 g of “powder” was obtained. The volume average particle size was about 1.1 times before and after coating.

Example 14
<Capsaicin>
500 g of capsaicin-containing powder (product name: “Pepper P-10”, manufactured by San-Ei Gen FFI Co., Ltd.) is placed in a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), impeller rotational speed 300 rpm, intake air The temperature was set to 80 ° C. and the intake air amount was set to 0.6 m ³ / min, and coating (surface coating) was performed while spraying a coating solution containing 100 g of water-soluble shellac in 400 mL of water, and “water-solubilization” with a volume average particle size of 101 μm 544 g of “shellac coated capsaicin powder” was obtained. The volume average particle size was about 1.1 times before and after coating.

Example 15
<Capsaicin><Attachment of flavor and taste components>
500 g of capsaicin-containing powder is put into a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), an impeller rotation speed is set to 300 rpm, an intake air temperature is 80 ° C., an intake air amount is 0.6 m ³ / min, and water is 400 mL. Coating (surface coating) was performed while spraying a coating solution containing 100 g of water-soluble shellac.

  Next, coating (adhesion) was performed while spraying “a coating solution containing 48 g of hydroxypropyl cellulose as an adhering material and 2 g of sucralose” in 450 mL of water, and “two-layer coated capsaicin powder having a volume average particle size of 114 μm” 575 g was obtained. The volume average particle diameter was about 1.2 times before and after coating.

Example 16
<Garlic>
500 g of garlic extract powder (product name: “garlic powder-H”, manufactured by Nippon Powder Chemical Co., Ltd.) is placed in a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), impeller rotation speed 300 rpm, intake air temperature 80 ° C. The air intake amount is set to 0.6 m ³ / min, and coating (surface coating) is performed while spraying a coating liquid containing 100 g of water-soluble water-soluble water soluble shellac in 400 mL of water, and “water-soluble water shellac having a volume average particle size of 104 μm” 533 g of “coated garlic powder” was obtained. The volume average particle size was about 1.1 times before and after coating.

Example 17
<Garlic>
500 g of garlic extract powder (product name: “garlic powder-H”, manufactured by Nippon Powder Chemical Co., Ltd.) is placed in a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), impeller rotation speed 300 rpm, intake air temperature 80 ° C. “Arabia gum coat garlic powder” with a volume average particle size of 108 μm, set to an intake air amount of 0.6 m ³ / min, spraying a coating solution containing 100 g of gum arabic in 400 mL of water Of 539 g. The volume average particle size was about 1.1 times before and after coating.

Example 18
<Kale>
Kale powder (product name: “Kale powder domestic product”, manufactured by Kodama Foods Co., Ltd.) 500 g is put into a rolling fluidized bed type coating device MP-01 (manufactured by POWREC Co., Ltd.), impeller rotation speed 300 rpm, intake air temperature 80 ° C., intake air amount Set to 0.6 m ³ / min, coating (surface coating) is performed while spraying a coating solution containing 100 g of water-soluble shellac in 400 mL of water, and “water-soluble shellac-coated kale powder” having a volume average particle size of 38 μm is obtained. 529 g was obtained. The volume average particle size was about 1.1 times before and after coating.

Example 19
<Meat extract>
500 g of chicken meat extract (product name: “bird meat extract”, manufactured by Marudai Foods Co., Ltd.) is placed in a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), impeller rotation speed 300 rpm, intake air temperature 80 ° C., “Water-soluble shellac-coated meat extract having a volume average particle size of 105 μm was set by applying a coating liquid (spray coating) containing 100 g of water-soluble shellac in 400 mL of water at an intake air amount of 0.6 m ³ / min. 662 g of “powder” was obtained. The volume average particle size was about 1.1 times before and after coating.

Example 20
<Grape Seed Extract>
500 g of grape seed extract (product name: “Grape Seed Extract”, manufactured by Bioactives Japan) is placed in a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), impeller rotation speed 300 rpm, intake air temperature 80 ° C. The air intake amount was set to 0.6 m ³ / min, and coating (surface coating) was performed while spraying a coating liquid containing 200 g of water-soluble shellac in 800 mL of water, and “water-soluble shellac-coated grapes having a volume average particle size of 45 μm 659 g of “seed extract powder” was obtained. The volume average particle size was about 1.1 times before and after coating.

Example 21
<Milk peptide>
500 g of milk peptide (product name: Lacprodan, manufactured by Arraughs) is put into a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), impeller rotation speed 300 rpm, intake air temperature 80 ° C., intake air amount 0.6 m ³ / It was set to min, and coating (surface coating) was performed while spraying a coating solution containing 200 g of water-soluble shellac in 800 mL of water to obtain 662 g of “water-soluble shellac-coated peptide powder” having a volume average particle diameter of 21 μm. The volume average particle size was about 1.1 times before and after coating.

Example 22
<Natto bacteria extract>
500 g of Natto extract (product name: “NSK-SDP”, manufactured by Nippon Biochemical Laboratories Co., Ltd.) is put into a rolling fluidized bed type coating apparatus MP-01 (manufactured by POWREC Co., Ltd.), impeller rotational speed 300 rpm, intake air temperature “Water-soluble shellac coat” with a volume average particle size of 105 μm was set at 80 ° C. and an air intake amount of 0.6 m ³ / min, and a coating solution containing 100 g of gum arabic was sprayed in 400 mL of water. 545g of "Natto extract powder" was obtained. The volume average particle size was about 1.1 times before and after coating.

Comparative Examples 5 to 12
In Examples 13 to 22 described above, as shown in Table 2, those that were not coated (surface coated) with an edible coating material were referred to as Comparative Examples 5 to 12 (Table 2), respectively.

Since all the uncoated powders of Comparative Examples 5 to 12 had an average score of “± 0”, the determination was “x”.
On the other hand, the coated powdered foods coated with the edible coating materials of Examples 13 to 22 are both “◎” or “◯” with respect to “taste” and “odor”. Or it turned out that it is excellent in the masking property of a smell.
Also, the coating uniformity was all good.

  The “two-layer coated capsaicin powder” obtained by attaching sucralose as a sweetener as a flavor component or a taste component to the outside of the edible coating material (shellac) in Example 15 is particularly excellent with respect to “taste”. Results were obtained.

  The coated powdered food of the present invention and the health food containing the coated powdered food are masked by the edible coating material, and the taste and / or odor is suppressed, so the field of health food and general food Etc. are widely used.

1 powder (including primary and secondary powders)
1a Primary powder 3 Edible coating material

Claims (13)

A coated powdered food product, wherein the powder is coated with an edible coating material, and the taste and / or smell of the powder is masked by the edible coating material,
A coated powder food characterized in that the surface of the powder as a unit of coating is individually coated with the edible coating material.   The edible coating material comprises at least one substance selected from the group consisting of polysaccharides, oligosaccharides, monosaccharides, sugar alcohols, organic acids, proteins, peptides, fatty acid esters, waxes, emulsifiers, and derivatives thereof. The coated powder food according to claim 1, which is contained.   The polysaccharide derivative is a hydroxypropylated product, methylated product, hydroxypropylmethylated product, carboxymethylated product, hydrolyzate, oxide, phosphoric acid oxide, octeruccinic oxide, nanocompound, or fermented product. Item 3. The coated powdered food according to Item 2.   The coated powdery food according to claim 2, wherein the polysaccharide or polysaccharide derivative is gum, pullulan, dextrin, indigestible dextrin, agar, cellulose, carrageenan, alginic acid (salt), pectin, starch, or processed starch.   The coated powder food according to any one of claims 2 to 4, wherein the protein or peptide is zein, gelatin, collagen, egg white, egg white hydrolyzate, whey, elastin, or a decomposition product thereof. .   The edible coating material is pullulan, dextrin, gum arabic, hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), carboxymethylcellulose (CMC), starch, oxidized starch, shellac, egg white, egg white hydrolysate, milk whey The coated powder food according to any one of claims 1 to 5, which is elastin.   The coated powder food according to any one of claims 1 to 6, wherein the edible coating material is contained in an amount of 1 to 100 parts by mass with respect to 100 parts by mass of the powder.   The coated powder food according to any one of claims 1 to 7, wherein a flavor component or a taste component is attached to the outside of the edible coating material.   The coated powder food according to any one of claims 1 to 8, wherein the powder is a health food powder excluding prescription drug powder or a general food powder. A method for producing a coated powdered food product, wherein the powder is coated with an edible coating material, and at least the taste and / or odor of the powder is masked by the edible coating material,
Using the rolling fluidized bed method, the lateral spray fluidized bed method, the fluidized bed method with pulverization and sizing mechanism, or the Wurster fluidized bed method, the surface of the powder as a coating unit is individually applied to the edible coating material. A method for producing a coated powdered food characterized by coating with   The edible coating material is dissolved or finely dispersed in an edible solvent containing water and / or ethanol as a main component to prepare a coating liquid, and the coating liquid is applied to the powder to thereby form a surface of the powder. The manufacturing method of the covering powdered foodstuff of Claim 10 coat | covered with an edible covering material.   The method for producing a coated powdered food according to claim 10 or 11, which is a method for producing a coated powdered food according to any one of claims 1 to 9.   A health food containing the coated powdered food according to any one of claims 1 to 9, wherein the food is a powdered food, a tablet food, a granular food, or a gummy food. And health food.

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