JP3374686B2 - Soy protein / cocoa granules - Google Patents
Soy protein / cocoa granulesInfo
- Publication number
- JP3374686B2 JP3374686B2 JP33663796A JP33663796A JP3374686B2 JP 3374686 B2 JP3374686 B2 JP 3374686B2 JP 33663796 A JP33663796 A JP 33663796A JP 33663796 A JP33663796 A JP 33663796A JP 3374686 B2 JP3374686 B2 JP 3374686B2
- Authority
- JP
- Japan
- Prior art keywords
- cocoa
- soybean protein
- protein
- water
- soluble
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【発明の属する技術分野】本発明は、湯水のみならず冷
水にも容易に分散する大豆蛋白・ココア顆粒に関する。TECHNICAL FIELD The present invention relates to soybean protein / cocoa granules that can be easily dispersed in cold water as well as hot water.
【０００２】[0002]
【従来の技術】ココアがコレステロール低下作用を有す
るとテレビ放映され、一時期の販売量が増加した。この
ココアを摂取するには、ココアパウダー自体は必ずしも
易溶性ではないので、これを少量の湯水でペースト状と
なし残りの湯を注いで、均一に分散させる必要がある。2. Description of the Related Art Sales of cocoa for a certain period of time have been broadcast on television because it has a cholesterol-lowering effect. In order to take this cocoa, since cocoa powder itself is not always easily soluble, it is necessary to pour the cocoa powder into a paste form with a small amount of hot and cold water and to disperse the remaining hot water evenly.
【０００３】一方、大豆蛋白もコレステロール低下効果
が知られているが、温水を注ぐとママコになり易く、均
一に分散させることが困難な傾向にある。これらココア
パウダー及び大豆蛋白粉末の混合物は、相乗的にコレス
テロール低下作用を呈することが想像されるものの、熱
湯に溶解分散し難く、同時に冷水にも分散可溶化し難い
問題を有するOn the other hand, soybean protein is also known to have a cholesterol-lowering effect, but when hot water is poured, it tends to become mamako, and it tends to be difficult to uniformly disperse it. A mixture of these cocoa powder and soybean protein powder is expected to synergistically exhibit a cholesterol-lowering effect, but it is difficult to dissolve and disperse in hot water, and at the same time, it is difficult to disperse and solubilize in cold water.
【０００４】[0004]
【発明が解決しようとする課題】本発明は温水および冷
水に容易に溶解・分散する大豆蛋白・ココア顆粒を目的
とした。SUMMARY OF THE INVENTION The present invention has as its object the soybean protein / cocoa granules which are easily dissolved / dispersed in hot water and cold water.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、前記課題
を解決するべく鋭意研究の結果、大豆蛋白とココアの混
合粉体において、加水分解された大豆蛋白を用いること
により前記課題を解決できる知見を得て本発明を完成す
るに到った。Means for Solving the Problems As a result of earnest research to solve the above problems, the present inventors have solved the above problems by using hydrolyzed soybean protein in a mixed powder of soybean protein and cocoa. The present invention has been completed with the knowledge that can be obtained.
【０００６】即ち、本発明は、ＴＣＡ可溶率が２０％以
上の大豆蛋白及びココアを主成分として造粒された大豆
蛋白・ココア顆粒である。大豆蛋白・ココア顆粒中、Ｔ
ＣＡ可溶率が２０％以上の大豆蛋白が１５〜５０重量％
及びココアが１０〜５０重量％が好ましい。造粒に用い
る造粒剤が水溶性多糖類及び糖アルコールを主成分とす
ることが好ましい。That is, the present invention is a soybean protein / cocoa granule obtained by granulating a soybean protein having a TCA solubility of 20% or more and cocoa as a main component. T in soy protein / cocoa granules
Soy protein having a CA solubility of 20% or more is 15 to 50% by weight.
And 10 to 50% by weight of cocoa is preferable. It is preferable that the granulating agent used for granulation contains water-soluble polysaccharides and sugar alcohols as main components.
【０００７】[0007]
【発明の実施の形態】本発明に用いる大豆蛋白は、ＴＣ
Ａ可溶率が２０％以上、好ましくは２０％〜５０％とな
るように加水分解されたものが適当である。可溶率が低
いものを使用したのでは目的とする溶解・分散性が得ら
れず好ましくない。又、可溶率が高すぎるものを使用す
ると、苦みが出る等風味の点で好ましくない。BEST MODE FOR CARRYING OUT THE INVENTION Soybean protein used in the present invention is TC
A hydrolyzed product having an A solubility of 20% or more, preferably 20% to 50% is suitable. If the one having a low solubility is used, the desired solubility and dispersibility cannot be obtained, which is not preferable. In addition, it is not preferable to use the one having too high a solubility rate in terms of flavor such as bitterness.
【０００８】尚、ＴＣＡ可溶率とは、最終０、２モルの
ＴＣＡ（トリクロル酢酸）溶液に可溶の蛋白を全蛋白で
除して１００を乗じた値である。The TCA solubility is a value obtained by dividing the protein soluble in the final 0 or 2 molar TCA (trichloroacetic acid) solution by the total protein and multiplying by 100.
【０００９】通常、分離大豆蛋白のＴＣＡ可溶率は２〜
３％であるが、公知のたん白分解酵素を用いて部分加水
分解して目的のＴＣＡ可溶率とすることが出来る。Usually, the soybean protein isolate has a TCA solubility of 2 to
Although it is 3%, it can be partially hydrolyzed using a known protein degrading enzyme to obtain the target TCA solubility.
【００１０】本発明に用いるココアは公知の粉末状ココ
ア（ココアケーキを粉砕したカカオバター含有量が約８
％以上のもの）を用いることができる。通常、実用的に
は、ココアバター含有率約１０ー１２重量％の低脂肪タ
イプのものと、ココアバター含有率２０ー２４重量％の
高脂肪タイプのものが一般的に知られているが、本発明
に用いるココアパウダーは特には油分は限定しないが、
前者の低脂肪タイプの方を用いると得られる大豆蛋白・
ココア顆粒のカロリーを低く出来ダイエット用としても
好ましい。The cocoa used in the present invention is a known powdery cocoa (cocoa butter content obtained by crushing cocoa cake is about 8).
% Or more) can be used. Generally, practically, low-fat types with a cocoa butter content of about 10-12% by weight and high-fat types with a cocoa butter content of 20-24% by weight are generally known. The cocoa powder used in the present invention is not particularly limited in oil content,
Soy protein obtained by using the former low-fat type
The calorie of cocoa granules can be reduced and it is preferable for diet.
【００１１】本発明の大豆蛋白・ココア顆粒はこれらの
大豆蛋白及びココアを主成分とする。その割合は通常、
大豆蛋白が１５〜５０重量％、好ましくは２０％〜４０
重量％に対してココアが１０〜５０重量％、好ましくは
１５〜３５重量％が、大豆蛋白とココアのバランスが適
当で風味も優れ好適である。The soybean protein / cocoa granules of the present invention are mainly composed of these soybean protein and cocoa. The proportion is usually
Soy protein 15 to 50% by weight, preferably 20 to 40%
The amount of cocoa is 10 to 50% by weight, preferably 15 to 35% by weight, based on weight%, and the balance between soybean protein and cocoa is appropriate and the flavor is excellent and suitable.
【００１２】ココアと大豆蛋白の有するコレステロール
低下効果や脂肪燃焼効率を上げ痩身効果等が相乗的に期
待され好ましい。[0012] Cocoa and soybean protein are preferred because they are synergistically expected to have a cholesterol lowering effect, a fat burning efficiency and a slimming effect.
【００１３】本発明の大豆蛋白・ココア顆粒は造粒され
ている。造粒されているほうが水溶性、水分散性により
優れるからである。該造粒剤は、水溶性多糖類及び糖ア
ルコールを主成分とする。水溶性多糖類としては、水溶
性ヘミセルロース、プルラン、グアガム、イヌリン、と
りわけ、水溶性ヘミセルロース、プルランが適当であ
る。糖アルコールとしては、ソルビトール、エリスリト
ール、マルチトール等、とりわけ、エリスリトールが適
当である。The soybean protein / cocoa granules of the present invention are granulated. This is because granulation is more excellent in water solubility and water dispersibility. The granulating agent contains water-soluble polysaccharides and sugar alcohols as main components. Suitable water-soluble polysaccharides are water-soluble hemicellulose, pullulan, guar gum and inulin, especially water-soluble hemicellulose and pullulan. Suitable sugar alcohols are sorbitol, erythritol, maltitol, etc., and especially erythritol.
【００１４】その他、本発明の大豆蛋白・ココア顆粒は
食物繊維（特に水溶性の食物繊維、例えば水溶性ヘミセ
ルロース、イヌリン等の水溶性多糖類等が好ましい）、
ビタミン、ミネラル等を含むことができる。その他、ト
レハロース等の少糖類、エリスリトール等の糖アルコー
ル、プルラン等の糊料、粉乳、香辛料、甘味料、着香
料、油脂成分を含むことができるが、低カロリー飲料用
を目的とする場合は極力油分の含量を抑えることが好ま
しい。In addition, the soybean protein / cocoa granules of the present invention include dietary fiber (particularly water-soluble dietary fiber, for example, water-soluble hemicellulose, water-soluble polysaccharides such as inulin, etc.),
It can contain vitamins, minerals, etc. In addition, it may contain oligosaccharides such as trehalose, sugar alcohols such as erythritol, pastes such as pullulan, milk powder, spices, sweeteners, flavoring agents, and fats and oils components, but when it is intended for low-calorie beverages, it is as much as possible. It is preferable to reduce the oil content.
【００１５】次に、本発明の大豆蛋白・ココア顆粒の製
造法の例を示す。ＴＣＡ可溶率が２０％以上となるよう
に加水分解された大豆蛋白及びココアパウダーに水溶性
多糖類及び糖アルコールを含む造粒剤を加え造粒するこ
とを特徴として大豆蛋白・ココア顆粒を製造することが
出来る。Next, an example of the method for producing the soybean protein / cocoa granules of the present invention will be described. A soybean protein / cocoa granule is produced by adding a granulating agent containing a water-soluble polysaccharide and sugar alcohol to soybean protein and cocoa powder that are hydrolyzed to have a TCA solubility of 20% or more. You can do it.
【００１６】本発明に用いるＴＣＡ可溶率が２０％以上
となるように加水分解された大豆蛋白、ココアパウダ
ー、水溶性多糖類及び糖アルコールは前述のものを用い
ることが出来る。As the soybean protein, cocoa powder, water-soluble polysaccharide and sugar alcohol hydrolyzed to have a TCA solubility of 20% or more used in the present invention, those mentioned above can be used.
【００１７】粉末状の上記大豆蛋白とココアパウダーを
混合して後造粒することが出来る。又、予め加水分解さ
れた大豆蛋白溶液とココア溶液を混合して噴霧乾燥等す
る際に造粒剤を噴霧して顆粒化することもできる。The above-mentioned powdery soybean protein and cocoa powder can be mixed and post-granulated. Further, when the soybean protein solution previously hydrolyzed and the cocoa solution are mixed and spray-dried, a granulating agent can be sprayed to granulate.
【００１８】本発明において造粒は、水溶性多糖類及び
糖アルコールを水性溶媒に溶解乃至分散して、前記ＴＣ
Ａ可溶率が２０％以上となるように加水分解された大豆
蛋白及びココアパウダーに噴霧したり或いは流動床造粒
機等を用いて造粒することが出来る。In the present invention, granulation is carried out by dissolving or dispersing a water-soluble polysaccharide and a sugar alcohol in an aqueous solvent to prepare the above TC.
It can be sprayed on the soybean protein and cocoa powder that have been hydrolyzed so that the A solubility is 20% or more, or can be granulated using a fluidized bed granulator or the like.
【００１９】尚、造粒する前に、前記ビタミン、ミネラ
ル、粉乳、香辛料、甘味料、着香料、油脂成分を混合す
ることが出来る。Before granulation, the above-mentioned vitamins, minerals, milk powder, spices, sweeteners, flavors and fats and oils can be mixed.
【００２０】[0020]
【実施例】次に実施例により本発明の実施態様を説明す
るが、これらによって本発明が限定されるものではな
い。なお、実施例中、％は特に断らない限り重量規準で
ある。
実施例１
ＴＣＡ可溶率２３％の粉末状大豆蛋白（不二製油（株）
製「フジプローＣＬ」）３００重量部（以下、部）、コ
コアパウダー３００部、砂糖２００部、脱脂粉乳２００
部を流動層造粒機に入れ混合させた混合粉体に、プルラ
ン８％、エリスリトール０.８％の混合水溶液５００部
を噴霧し造粒を行い、大豆蛋白・ココア顆粒を得た。EXAMPLES The embodiments of the present invention will now be described with reference to the examples, which should not be construed as limiting the invention. In the examples,% is a weight standard unless otherwise specified. Example 1 Powdered soybean protein having a TCA solubility of 23% (Fuji Oil Co., Ltd.)
("Fujipro CL" manufactured by Japan) 300 parts by weight (hereinafter referred to as "part"), cocoa powder 300 parts, sugar 200 parts, skim milk powder 200
500 parts of a mixed aqueous solution of pullulan 8% and erythritol 0.8% was sprayed on the mixed powder obtained by putting the parts in a fluidized bed granulator and mixing them to obtain soybean protein / cocoa granules.
【００２１】尚ＴＣＡ可溶率は、最終０、２モルのＴＣ
Ａ’トリクロル酢酸）溶液に可溶の蛋白を測定し、これ
を全蛋白で除して１００を乗じた値である。
実施例２
市販分離大豆蛋白（不二製油（株）製「フジプロー
Ｒ」）を酵素（大和化成（株）製「プロチンAC10LF」）
を用いて、常法により、加水分解したＴＣＡ可溶率３５
％の粉末大豆蛋白３００部、ココアパウダー３００部、
砂糖２００部、脱脂粉乳２００部を流動層造粒機に入れ
混合させた混合粉体を、実施例１と同様に造粒を行い大
豆蛋白・ココア顆粒を得た。
比較例１
ＴＣＡ可溶率１１％の粉末大豆蛋白（不二製油（株）製
「ニューフジプロ１２００」）３００部、ココアパウダ
ー３００部、砂糖２００部、脱脂粉乳２００部を流動層
造粒機に入れ混合させた混合粉体を、実施例１と同様に
造粒を行い大豆蛋白・ココア顆粒を得た。
比較例２
ＴＣＡ可溶率５５％の粉末大豆蛋白（不二製油（株）製
「ハイニュートＤＬ」）３００部、ココアパウダー３０
０部、砂糖２００部、脱脂粉乳２００部を流動層造粒機
に入れ混合させた混合粉体を、実施例１と同様に造粒を
行い大豆蛋白・ココア顆粒を得た。
比較例３
未分解の大豆たん白（ＴＣＡ可溶率２％）の粉末大豆蛋
白（不二製油（株）製「プロリーナ２００」）３００
部、ココアパウダー３００部、砂糖２００部、脱脂粉乳
２００部を流動層造粒機に入れ混合させた混合粉体を、
実施例と同様に造粒を行い大豆蛋白・ココア顆粒を得
た。
実験例１
実施例１〜２と比較例１〜３で得られた大豆蛋白・ココ
ア顆粒を１５部とり、１５０ｍｌの温水（８５℃）及び
冷水（水道水１７℃）に分散溶解させ、容易に溶解分散
するものを○、少し時間がかかるが分散するものを△、
溶解分散しないものを×として評価した結果を表１に示
す。The TCA solubility is determined by the final 0 or 2 mol TC.
It is the value obtained by measuring the protein soluble in the A ′ trichloroacetic acid) solution, dividing this by the total protein, and multiplying by 100. Example 2 Commercially available isolated soybean protein (“Fuji Pro-R” manufactured by Fuji Oil Co., Ltd.) was used as an enzyme (“Protin AC10LF” manufactured by Daiwa Kasei Co., Ltd.)
By a conventional method, the hydrolyzed TCA solubility of 35
% Powder soy protein 300 parts, cocoa powder 300 parts,
200 parts of sugar and 200 parts of skim milk powder were put into a fluidized bed granulator and mixed, and granulated in the same manner as in Example 1 to obtain soybean protein / cocoa granules. Comparative Example 1 300 parts of powdered soybean protein (“New Fuji Pro 1200” manufactured by Fuji Oil Co., Ltd.) having a TCA solubility of 11%, 300 parts of cocoa powder, 200 parts of sugar, and 200 parts of skim milk powder were put into a fluid bed granulator. The mixed powder mixed and mixed was granulated in the same manner as in Example 1 to obtain soybean protein / cocoa granules. Comparative Example 2 300 parts of powdered soybean protein having a TCA solubility of 55% (“High New DL” manufactured by Fuji Oil Co., Ltd.), cocoa powder 30
0 parts, 200 parts of sugar, and 200 parts of skim milk powder were put into a fluidized bed granulator and mixed, and granulated in the same manner as in Example 1 to obtain soybean protein / cocoa granules. Comparative Example 3 Undecomposed soybean protein (TCA soluble rate 2%) powdered soybean protein ("Proliner 200" manufactured by Fuji Oil Co., Ltd.) 300
Powder, 300 parts of cocoa powder, 200 parts of sugar, and 200 parts of skim milk powder were mixed in a fluidized bed granulator.
Granulation was performed in the same manner as in the example to obtain soybean protein / cocoa granules. Experimental Example 1 15 parts of the soybean protein / cocoa granules obtained in Examples 1 and 2 and Comparative Examples 1 to 3 were dispersed in and dissolved in 150 ml of warm water (85 ° C.) and cold water (tap water 17 ° C.) to easily dissolve them. Those that dissolve and disperse are ○, those that disperse with a little time are △,
Table 1 shows the results of evaluation of those not dissolved and dispersed as x.
【００２２】[0022]
【表１】 ---------------------------------------------------- 温水への分散性 冷水への分散性 風味 ---------------------------------------------------- 実施例１ ○ ○ ○ 実施例２ ○ ○ ○ 比較例１ × ○ ○ 比較例２ ○ ○ △ 比較例３ × ○ ○ ---------------------------------------------------- 但し、風味に関して○は良好、△はやや良好、×は不良を示す。[Table 1] -------------------------------------------------- - Dispersibility in hot water Dispersibility in cold water Flavor -------------------------------------------------- - Example 1 ○ ○ ○ Example 2 ○ ○ ○ Comparative Example 1 × ○ ○ Comparative Example 2 ○ ○ △ Comparative Example 3 × ○ ○ -------------------------------------------------- - However, regarding the flavor, ◯ means good, Δ means good, and x means bad.
【００２３】[0023]
【発明の効果】本発明により温水のみならず冷水にも容
易に溶解分散する大豆蛋白・ココア顆粒が得られるよう
になった。According to the present invention, soybean protein / cocoa granules which can be easily dissolved and dispersed in cold water as well as hot water can be obtained.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭61−212244（ＪＰ，Ａ) 特開 昭50−88266（ＪＰ，Ａ) 特開 平７−87892（ＪＰ，Ａ) 特開 平４−311354（ＪＰ，Ａ) 特開 平10−56969（ＪＰ，Ａ) 特開 昭53−96361（ＪＰ，Ａ) 特開 平２−163039（ＪＰ，Ａ) 特開 平９−255699（ＪＰ，Ａ) 特開 平７−241172（ＪＰ，Ａ) 特開2001−197865（ＪＰ，Ａ) 特開 平４−346937（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23G 1/00 - 9/30 食品関連文献情報（食ネット)─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A 61-212244 (JP, A) JP-A 50-88266 (JP, A) JP-A 7-87892 (JP, A) JP-A 4- 311354 (JP, A) JP 10-56969 (JP, A) JP 53-96361 (JP, A) JP 2-163039 (JP, A) JP 9-255699 (JP, A) JP-A-7-241172 (JP, A) JP-A-2001-197865 (JP, A) JP-A-4-346937 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB name) A23G 1 / 00-9/30 Food related literature information (food net)
Claims (3)
（トリクロル酢酸）溶液に可溶の蛋白を全蛋白で除して
１００を乗じた値）が２０〜５０％の大豆蛋白が１５〜
５０重量％及びココアが１０〜５０重量％を主成分とし
て水溶性多糖類及び糖アルコールを主成分とする造粒剤
を用いて造粒された大豆蛋白・ココア顆粒。1. Solubility of TCA (final 0.2 mol of TCA)
(Trichloroacetic acid) solution soluble protein divided by total protein
100 multiplied by value) of 15 to 20 to 50 percent of the soy protein
Granulating agent containing 50% by weight and 10 to 50% by weight of cocoa as a main component and a water-soluble polysaccharide and sugar alcohol as a main component
It granulated using a soy protein-cocoa granules.
ルラン、グアガム、イヌリンから選ばれた１種又は２種
以上である請求項１の大豆蛋白・ココア顆粒。 2. The water-soluble polysaccharide is water-soluble hemicellulose,
1 or 2 selected from luran, guar gum and inulin
The soybean protein / cocoa granules according to claim 1 above.
ール、マルチトールから選ばれた１種又は２種以上であ
る請求項１または３のいずれかの大豆蛋白・ココア顆
粒。 3. The sugar alcohols are sorbitol and erythritol.
And one or more selected from maltitol and maltitol.
The soybean protein / cocoa condyle according to claim 1 or 3.
grain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33663796A JP3374686B2 (en) | 1996-12-17 | 1996-12-17 | Soy protein / cocoa granules |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33663796A JP3374686B2 (en) | 1996-12-17 | 1996-12-17 | Soy protein / cocoa granules |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10174555A JPH10174555A (en) | 1998-06-30 |
| JP3374686B2 true JP3374686B2 (en) | 2003-02-10 |
Family
ID=18301230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33663796A Expired - Fee Related JP3374686B2 (en) | 1996-12-17 | 1996-12-17 | Soy protein / cocoa granules |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3374686B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3692938B2 (en) * | 2001-01-17 | 2005-09-07 | 不二製油株式会社 | Hydrous chocolate and method for producing the same |
| JP2005287506A (en) * | 2004-03-08 | 2005-10-20 | Fuji Oil Co Ltd | Powdery composition for protein-containing acid food and drink |
| US8900645B2 (en) | 2007-06-13 | 2014-12-02 | Otsuka Pharmaceuticals Co., Ltd. | Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food |
| JP2011010561A (en) * | 2009-06-30 | 2011-01-20 | Wakodo Co Ltd | Lumping inhibitor |
| JP5852692B2 (en) * | 2014-04-15 | 2016-02-03 | 三井農林株式会社 | Method for producing granular cocoa |
| CN115176861A (en) * | 2022-07-07 | 2022-10-14 | 江苏艾兰得营养品有限公司 | Instant protein powder and preparation method thereof |
-
1996
- 1996-12-17 JP JP33663796A patent/JP3374686B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10174555A (en) | 1998-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3588971B2 (en) | Low calorie prepared cocoa | |
| US5429836A (en) | Saccharide-based matrix | |
| EP0142601B1 (en) | Easily dispersible dietary fiber product and method for producing the same | |
| JPS6128366A (en) | Food product | |
| US6123980A (en) | Preparing granulated sugar blends and products | |
| US6337082B1 (en) | Saccharide-based matrix | |
| JP2508555B2 (en) | Bitterness reduction method | |
| JP3475713B2 (en) | Low calorie dessert food premix | |
| JPH1175762A (en) | Sweetener composition | |
| JPH09125087A (en) | Production of coating powder | |
| JP5192189B2 (en) | Method for preventing ramping of water-soluble polymer and granule composition in which ramping is prevented | |
| JP3374686B2 (en) | Soy protein / cocoa granules | |
| JP2508547B2 (en) | Bitterness reduction method and bitterness reduction composition | |
| JP3602688B2 (en) | Powdered soft drink | |
| JP3122307B2 (en) | Method for producing coating fragrance powder | |
| JP3706628B1 (en) | Granulated products containing processed wheat leaves | |
| JPH0965850A (en) | Production of coating powder | |
| JP4742063B2 (en) | Low sodium processed salt and food using the same | |
| US3780190A (en) | Artificial sweetening composition | |
| JPS6258954A (en) | Pulverization of edible oily material | |
| JPS58175470A (en) | Sweetener composition and its preparation | |
| JPH11335691A (en) | Powdered preparation from heat-resistant and controlled release perfume | |
| JP3527610B2 (en) | Flavor oil composition | |
| JP3157379B2 (en) | Powder food material with improved appearance and texture | |
| JP2006034183A (en) | Food composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071129 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081129 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081129 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091129 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091129 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101129 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101129 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111129 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111129 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121129 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121129 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121129 Year of fee payment: 10 |
|
| LAPS | Cancellation because of no payment of annual fees |