JP2857885B2 - Manufacturing method of granulated powder - Google Patents

Description

The present invention relates to a method for producing a granular powder by a humidification granulation method. More specifically, the present invention relates to a method for producing a granular powder having a high ability to retain flavor and other volatile components during humidification granulation and storage after granulation. Applicable powders include various milk powders such as full fat milk and cream powder, medium and high fat powders, flavor powders, powdered flavors, powdered pharmaceuticals, powdered cosmetics, powdered bath agents, powdered deodorants, powdered aromas Agents, powder detergents and the like.

Therefore, the present invention is not only in the technical field of food and beverage,
It is widely used in technical fields such as pharmaceuticals, cosmetics, industrial chemicals, and toiletries.

(Prior art) In order to improve the dispersibility and solubility of the powder in water by the spray drying method, the powder is introduced into a drying chamber such as a fluidized bed dryer or a flow coater and granulated by a humidification granulation method. This is a known technique. However, during humidification granulation, the surface of the powder formed by spray drying is humidified to a considerable depth and then re-dried, so that the flavor substances held in the raw material powder are considerably volatilized, which is a very serious problem in quality. It has become.

On the other hand, the phenomenon that flavor substances are included in the cyclodextrin (hereinafter sometimes referred to as “CD”) ring structure is already known, and this phenomenon is applied to flavor retention during dry food production. There are the following. In Japanese Patent Publication No. Sho 62-15174, in the production of powdered or granular instant tea, an extract is taken from tea leaves using water containing CD, mixed with a hot water extract, added with an excipient, and dried ( Lyophilization).

In JP-A-53-18775, a CD is added to water to form a paste, a flavor is included, and lactose, dextrin, gums and the like are added to the paste and air-dried. Spray drying is performed by adding more water as needed. In this publication, the powder thus obtained is added to shortening,
We propose to use it as a raw material for making biscuits with a strong buttery scent.

In JP-A-60-232070, a fragrance powder is obtained by adding a CD powder candy containing an α-type CD and a branched type CD, a perilla flavor or a lemon flavor, and ethyl alcohol or propylene glycol as a solvent, kneading the mixture, and then drying with hot air.

In contrast, the present invention solves the above-mentioned disadvantages of the conventional humidification granulation method by using a specific flavor inclusion substance such as CD as a solution used for humidification during granulation by a humidification granulator. However, this is a new technical idea that is not known at all in the inclusion technology using CD as well as the conventional humidification granulation technology.

(Problems to be Solved by the Invention) The present invention has been made under the above-mentioned technical level, and a main object of the present invention is to provide whole milk powder, milk powder such as cream powder, butter and butter oil, and plants. Creamy powder or milk-like powder obtained by emulsifying fats and oils, animal fats, etc. with the use of various emulsifiers, caseinate, whey protein, soy protein, etc., and adding a base such as dextrin or lactose as necessary And, in producing those with various flavors added thereto, while dispersing in water, granulating by humidification granulation method to improve solubility, at the same time preventing the dissipation of flavor in the manufacturing process, Further, it is an object of the present invention to provide a product which can sufficiently retain the flavor against a slight increase in moisture during storage.

However, in an attempt to achieve this object by diverting the prior art, that is, by uniformly dissolving CD in concentrated milk or an emulsion before drying, spray-drying, and then attempting to achieve this by humidifying and granulating. In order to achieve a sufficient effect, a large amount of CDs is essential. For example, when vegetable fats and oils and milk flavors are emulsified and then pulverized to obtain a fat percentage of 60%, protein of 5%, and lactose of 35%, at least 10% min. of
It must contain CD, and satisfactory results cannot be obtained even if all 35% of the carbohydrates are CD.

On the other hand, CD is produced by allowing CGTase (cyclomaltodextrin-glucanotransferase), which is an enzyme produced by Bacillus macerans, to act on starch. However, since CGTase is a type of glycosyltransferase, the reaction equilibrium of starch → CD-maltooligosaccharide was
It is necessary to turn to the CD production side, but since these conditions are very difficult to set, and the production of CGTase is low, CDs are very expensive. Of the CDs, for example, branched cyclodextrins are soluble and relatively inexpensive, but they are not inexpensive, and high-quality flavors are also expensive. The fact that the loss of flavor is unavoidable also means that in applications for which the present invention is borne in mind, there is a complete economics, except for special flavor powders. In addition, when a large amount of CD is used, there is a disadvantage in that a food and drink product is imparted with an off-flavor and off-flavor. Therefore, the present inventors have proposed that even if the CD content is as small as 10% or less in the granulated powder product, the above-mentioned objectives are to prevent flavor dissipation during the manufacturing process, to preserve flavor during storage, and to improve economical efficiency (minimizing cost increase). The study was conducted to achieve all of the requirements at a satisfactory level.

(Means for solving the problems) As a result of diligent studies from various directions, it was completely unexpected that when the cyclodextrin (CD) solution was used instead of the water used for humidification granulation, I have a completely new finding that I can achieve it. Based on this new knowledge, the amount of CD used was further examined.

As a result, the required CD amount is the minimum weight ratio to the spray-dried powder before granulation (hereinafter referred to as the addition weight ratio).
It has been found that 0.1% is required, and preferably 0.4% or more, depending on the properties of the final product. That is, at 0.1% or less, no difference was observed in the amount of flavor remaining after humidification and granulation as compared with the case where granulation was performed using only water without using CD. Certainly, if the content is 0.1% or more, this difference is apparent and effective. For example, when granulating cheese-flavored powder, 0.1 to 0.4
%, Low molecular weight fatty acids and sulfides volatilize, and the flavor profile in the product is destroyed, which is not completely satisfactory. On the other hand, CDs that exceed 0.4%
As for the amount of CD, the flavor retention effect increases as the amount of CD increases.
The amount of the solution spray increases, and the water content in the granulation (in the case of batch type humidification granulation is the value obtained by dividing the water in the sprayed humidification solution by the amount of powder. The ratio of the supply speed or the ratio of the amount of water and the powder supplied within a certain period of time increases. According to the experimental results of the inventors, even if humidification is performed using a CD solution, if the water content is 0.15 or more, it takes time to dry after humidification. As a result, as much as 15% of the powder is exposed to water, the volatile substances are volatilized in the granulation step, and there is no point in adding CD. More desirably, the water content is 0.
It should be 10 (10%) or less, and with this amount of water, the flavor retention improving effect starts to appear. by the way
The solubility of CD is also limited, and if the viscosity of the CD solution is too high, it may hinder the spraying of the CD solution itself,
The liquid sprayed on the flowing powder cannot evenly spread on the powder surface. Unlike the so-called coating technique, the present invention does not require that the CD completely cover the surface of the powder, and it is sufficient if the CD is concentrated not on the inside but on the surface. Excessive distribution is undesirable because it impairs the flavor retaining effect.

FIG. 1 illustrates the change in solubility of various CDs depending on the temperature (data: Saltwater Port Refining Co., Ltd.). As is clear from this drawing, with respect to the branched CD, a solution having a concentration of 60 to 70% (w / w) can be prepared at room temperature, and in the case of a CD having only another cyclic structure, γ −CD
About 20-25% for α-CD and 10-15% for α-CD
% Is the highest concentration at room temperature. When intending to attach as much CD as possible to the powder surface while keeping the water content low, theoretically 70% (w / w) of branched CD
The solution can be sprayed during humidification granulation. However, in practice, a 50% (w / w) solution of branched CD is suitable as a high-concentration CD solution. Table 1 summarizes the estimated values of CD content and water content in granulated powder when CD solutions of various concentrations are sprayed during humidification granulation (3000 g of powder is granulated by a batch-type flow coater). Was.

As mentioned above, the rate of water addition for the purpose of the present invention is maximal.
0.15 (or 15%). As can be seen from Table 1, when the water content was 0.15 and the CD was
Becomes 35% by weight. When a humidifying solution with a concentration of 50%, which is the highest among the more practical CD weight ratios, is used, the maximum CD content in the granulated powder is 15%. As further mentioned above,
0.10 water rate for more desirable flavor retention
(Or 10%) or less, the addition weight ratio is 23% or less when a 70% concentration humidifier is used, and 10% or less when a 50% concentration humidifier is used. According to the inventor's research, this value of 10% indicates that smooth humidification granulation can be performed, satisfactory flavor retention can be obtained even for flavors that are quite easy to volatilize, and the economically reasonable CD addition rate Was the upper limit.

Therefore, the addition amount of CD in the present invention is 0.1% to 35%, more preferably 0.4% to 10%.

When humidifying and granulating various spray-dried powders, the use of the humidifying liquid described above drastically increased the residual flavor strength after granulation and storage. The mechanism of this phenomenon has not been fully elucidated and must be studied in the future, but it is presumed as follows.

At the time of spray drying, the sugar used as the base material forms a matrix that retains the flavor in a very short period of time, so that the flavor of the raw material or intentionally added remains. When the powder in this state is subjected to a humidifying granulator, the water content on the surface of the powder rises and usually loses a large amount of flavor substances when the water evaporates again with the matrix broken. However, at this time, if a high-concentration cyclodextrin solution is introduced instead of water, it is thought that the flavor loss can be greatly suppressed due to the flavor inclusion ability, adsorption ability, and matrix formation ability of cyclodextrin itself. Can be Furthermore, when the granulated powder is stored, it gradually absorbs moisture and loses flavor,
In the granulated powder according to the present invention, even if the cyclodextrin content of the powder as a whole is 10% or less, it is concentrated in the very surface layer of the powder, so that it has a strong power to prevent the flavor substance from volatilizing from the surface. it is conceivable that. In the granulated powder, the fact that the total surface area is considerably smaller than that before granulation should have a positive effect on flavor retention.

It is possible to dissolve or disperse CD in a concentrated solution or an emulsified solution before spray drying in order to enhance the flavor retaining effect as much as possible. Although this has a slight effect particularly in preventing flavor volatilization during spray drying, it has a small effect in preventing flavor volatilization from the powder surface layer during humidification and granulation.

Hereinafter, the present invention will be described in more detail with reference to Experimental Examples and Examples.

(Experimental Example 1) The flavor retention effect of dissolving cyclodextrin in a humidifying liquid during humidification granulation is added to the case where cyclodextrin is not used at all, and a concentrated solution or an emulsion at the stage of preparing a spray-dried powder. The following experiment was carried out to compare the effect of the case of adding to the following.

First, the two types of compositions shown in Table 2 (Formulation 1 and Composition 2)
Spray-dried fat emulsified powders A and B having the following formulas were prepared. For the preparation of the emulsion, a valve homogenizer with a processing capacity of 350 / hr (homogenization pressure 150 kg / cm ² ) was used. Spray drying is a small spray dryer equipped with a centrifugal atomizer (NIRO)
Made by.

According to the above, 10 kg each of the spray-dried powders A and B having the compositions shown in Table 2 were prepared. 3 kg of spray-dried powder A
Was injected into a flow coater (manufactured by Okawara Seisakusho), and 30 g of isoelite (branched cyclodextrin) dissolved in water to a volume of 60 ml was sprayed from above using a two-fluid nozzle.
Operating at an intake temperature of 80 ° C. and an exhaust temperature of 60 ° C., granulated powder C was obtained. Also, 3 kg of the spray-dried powder A was granulated by spraying only 60 ml of water instead of isoelite under the same conditions, to obtain granulated powder D. For samples A, B, C, and D obtained as described above, A and B were quantified for delta decalactone immediately after the end of spray drying, and for C and D, immediately after the end of granulation. Further, these samples were placed in a polyethylene bag and stored at a temperature of 30 ° C. and a relative humidity of 80% for 4 weeks, and delta decalactone was quantified every week. Table 3 shows the results.

As is clear from the above results, in the sample A, the storage amount of delta decalactone decreased to 6% after 4 weeks of storage. In sample B in which isoelite was added to the emulsion, the flavor residual amount after spray drying and storage was slightly higher than that in sample A, but decreased to 15% after 4 weeks. The result of the granulated powder D shows that the humidified granulation alone without adding cyclodextrin sharply reduces the residual amount of delta decalactone from 70% to 30%. However, the flavor reduction rate during the subsequent storage period is moderated as compared with the case of Sample A, which is considered to be because the powder surface area was reduced by granulation.

In Sample C, which was obtained by adding cyclodextrin to these samples and making them humidified and granulated, no reduction in flavor due to the granulation operation was observed, and the reduction during the subsequent storage period was small, indicating the effect of the present invention. It has become.

Example 1 50 kg of a sucrose fatty acid ester of HLB11, 3 g of 2-tocopherol, 100 g of an enzymatically decomposed product of butter, 500 g of dextrin, and 500 g of lactose were added to 10 kg of a fresh cream having a fat percentage of 25%, followed by heat sterilization. Then, 7600 rotations /
After homogenizing for 2 minutes, pressure with a valve homogenizer
The emulsion obtained by further homogenizing at 10 kg / cm ² was pulverized with a spray dryer equipped with a pressure spray nozzle. About 3.5 kg of the obtained powder and 3 kg of the spray-dried cream powder were put into the flow coater used in Experimental Example 1, and humidified while spraying 150 ml of a 50% isoerite solution from the upper two-fluid nozzle for 20 minutes. Granulated. 500 g of the obtained granulated powder (A) and 500 g of the spray-dried powder (B) which had not been humidified and granulated were each stored in a polyethylene bag at room temperature for 1 year. A was unusable, but A had sufficient flavor and was usable.

(Example 2) 30 kg of cheddar cheese and 25 kg of unripe coder cheese were pulverized into small pieces having a diameter of 7 mm and a length of 3 to 8 cm, and were put into a fermenter. Add 38 kg of water, a protease preparation derived from mold and lipase derived from calf pharynx
The cells were cultured at 35 ° C. for 4 days to make a liquid. 3 kg of sodium casein and 300 g of stearic acid monoglyceride were added thereto, dissolved and dispersed, heat-sterilized, homogenized, and separately mixed with 30 dextrin aqueous solution (30%) heat-sterilized, followed by spray drying. This was guided to a fluidized-bed humidification granulator, and humidification and granulation was performed using an isoelite solution so that the weight ratio of the branched cyclodextrin was 1.5%.

The cheese flavor powder thus obtained has a strong flavor,
In addition to the good balance with the taste, the flavor pattern was maintained even when stored in a polybin for a long time.

(Effect of the Invention) According to the present invention, a CD-containing solution as humidifying water, and
By adopting a new configuration that humidifies and granulates using a solution containing a specific amount of CD, in addition to the remarkable effect that flavors and other volatile components can be maintained for a long time, extremely expensive CD The economical effect that only a very small amount is required can be obtained.

Accordingly, the present invention relates to instantaneous and various other foods and beverages such as cheese, cream, milk powder, milk tea, apple tea, lemon tea, various flavor teas, milk cocoa, milk coffee, coffee sugar; volatile chemicals, ingredients, and fragrances It can be widely applied to medicines, cosmetics, industrial chemicals, toiletry products (deodorants, detergents, deodorants, etc.) containing household medicines, etc.

[Brief description of the drawings]

FIG. 1 is a graph showing the change in solubility of various cyclodextrins with temperature.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Yu Kuwata 1-2-3, Sakaecho, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. (56) References JP-A-61-85177 (JP, A) (58) ) Surveyed field (Int.Cl. ⁶ , DB name) A23P 1/02 C08L 5/16

Claims (1)

(57) [Claims] 1. A method for spray-drying milk powders, fats, flavor powders and / or powders containing volatile components, and granulating them by a humidifying granulator to add water to the spray-dried powders as humidifying water. Is 0.1% to 35%, more preferably 0.4 to
A method for producing a granular powder, comprising using a solution containing 10% of cyclodextrin.