JP5828962B2 - Method for producing granulated food product for people with difficulty in chewing / swallowing and method for producing food product for those having difficulty in chewing / swallowing - Google Patents
Method for producing granulated food product for people with difficulty in chewing / swallowing and method for producing food product for those having difficulty in chewing / swallowing Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims description 22
- 235000013305 food Nutrition 0.000 title claims description 13
- 230000001055 chewing effect Effects 0.000 title claims description 8
- 230000009747 swallowing Effects 0.000 title claims description 8
- 239000011230 binding agent Substances 0.000 claims description 32
- 239000000843 powder Substances 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 23
- 235000010493 xanthan gum Nutrition 0.000 claims description 22
- 239000000230 xanthan gum Substances 0.000 claims description 22
- 229920001285 xanthan gum Polymers 0.000 claims description 22
- 229940082509 xanthan gum Drugs 0.000 claims description 22
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 239000004375 Dextrin Substances 0.000 claims description 16
- 229920001353 Dextrin Polymers 0.000 claims description 16
- 235000019425 dextrin Nutrition 0.000 claims description 16
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 9
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims description 8
- 239000000176 sodium gluconate Substances 0.000 claims description 8
- 229940005574 sodium gluconate Drugs 0.000 claims description 8
- 235000012207 sodium gluconate Nutrition 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 description 42
- 239000007788 liquid Substances 0.000 description 18
- 238000011156 evaluation Methods 0.000 description 16
- 238000005469 granulation Methods 0.000 description 15
- 230000003179 granulation Effects 0.000 description 15
- 238000005507 spraying Methods 0.000 description 15
- 235000019640 taste Nutrition 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 7
- 229960002337 magnesium chloride Drugs 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 7
- 230000008719 thickening Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 5
- 238000000576 coating method Methods 0.000 description 5
- 239000012530 fluid Substances 0.000 description 4
- 235000021056 liquid food Nutrition 0.000 description 4
- 239000000546 pharmaceutical excipient Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- 241000283014 Dama Species 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- JNSGIVNNHKGGRU-JYRVWZFOSA-N diethoxyphosphinothioyl (2z)-2-(2-amino-1,3-thiazol-4-yl)-2-methoxyiminoacetate Chemical compound CCOP(=S)(OCC)OC(=O)C(=N/OC)\C1=CSC(N)=N1 JNSGIVNNHKGGRU-JYRVWZFOSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
- 235000012208 gluconic acid Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229920003169 water-soluble polymer Polymers 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 1
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000009817 primary granulation Methods 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000019195 vitamin supplement Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Seasonings (AREA)
- Mycology (AREA)
Description
本発明は、造粒物及び造粒物の製造方法に関するものである。 The present invention relates to a granulated product and a method for producing the granulated product.
増粘多糖類は、少量で高い粘性を発現する性質を持つため、食品用途では、食感の調節、テクスチャーの安定化、とろみ付け等に広く使用されている。 Since thickening polysaccharides have the property of expressing high viscosity in a small amount, they are widely used in food applications to adjust texture, stabilize texture, thicken, and the like.
食品用途で使用される増粘多糖類としては、キサンタンガム、グアーガム、カラギーナン、ローカストビーンガム、アルギン酸ナトリウム、プルラン等の水溶性高分子が挙げられる。 Examples of thickening polysaccharides used in food applications include water-soluble polymers such as xanthan gum, guar gum, carrageenan, locust bean gum, sodium alginate, and pullulan.
中でもキサンタンガムは、少量の添加量で高い粘度を発現する、食品中の酸や塩分などの影響を受け難い、加熱に強い等の特徴を有し、安定性の高い増粘多糖類であることから汎用されている。 Among them, xanthan gum is a highly stable thickening polysaccharide that has high viscosity with a small amount of addition, is not easily affected by acid and salt in foods, is resistant to heating, and is highly stable. It is widely used.
上記特徴を有する一方で、キサンタンガムは、その粉末自体を液体に添加した場合、分散性の悪さからダマが発生しやすく、ダマを完全に溶解させるために手間がかかるという問題があった。 On the other hand, xanthan gum has the above characteristics, and when the powder itself is added to a liquid, there is a problem that lumps are likely to occur due to poor dispersibility, and it takes time to completely dissolve lumps.
当該問題を解決するための従来技術としては、キサンタンガムの粉末表面にカリウム塩を結着させた組成物（特許文献１参照）、キサンタンガムと水溶性カルシウム塩とを含有する組成物（特許文献２参照）、キサンタンガム等の水溶性高分子粉末をグルコン酸やその塩を含有する水溶液をバインダーとして使用して造粒する方法（特許文献３参照）等がある。 As a prior art for solving the said problem, the composition (refer patent document 1) which bound the potassium salt to the powder surface of xanthan gum, and the composition containing a xanthan gum and water-soluble calcium salt (refer patent document 2). ), A method of granulating a water-soluble polymer powder such as xanthan gum using an aqueous solution containing gluconic acid or a salt thereof as a binder (see Patent Document 3).
しかし、分散性改善のため、塩類の添加量を増やすと、苦味やエグ味等の異味が増して風味に好ましくない影響を及ぼすという問題があった。 However, when the amount of the salt added is increased for improving dispersibility, there is a problem that an unpleasant taste such as a bitter taste or an egg taste is increased, which adversely affects the flavor.
従って、本発明の目的は、苦味やエグ味等の異味を生じさせることなく、キサンタンガムの分散性を改善させることができる造粒物及び造粒物の製造方法を提供することである。 Accordingly, an object of the present invention is to provide a granulated product and a method for producing the granulated product, which can improve the dispersibility of xanthan gum without causing an unpleasant taste such as a bitter taste or an egg taste.
本発明は、上記目的を達成するために、
［１］キサンタンガム２０質量％以上及びグルコン酸ナトリウム１〜７質量％を含有し、かつバインダーとともに添加される塩化マグネシウムを０．２〜０．４質量％含有していることを特徴とする造粒物を提供する。
In order to achieve the above object, the present invention provides
[1] Xanthan gum containing 20 wt% or more and sodium 1-7 wt% gluconic acid, and granulation, characterized by containing 0.2 to 0.4 wt% of magnesium chloride to be added together with a binder Offer things.
また、本発明は、上記目的を達成するために、下記［２］〜［７］を提供する。
［２］デキストリンを含有することを特徴とする前記［１］に記載の造粒物。
［３］前記バインダーは、デキストリンを含有することを特徴とする前記［１］又は前記［２］に記載の造粒物。
［４］前記［１］〜［３］のいずれか１つに記載の造粒物の製造方法であって、前記キサンタンガム及び前記グルコン酸ナトリウムを含有する粉体原料に、前記塩化マグネシウムを含むバインダー水溶液を噴霧して造粒し乾燥する工程を有することを特徴とする造粒物の製造方法。
［５］前記粉体原料がデキストリンを含有することを特徴とする前記［４］に記載の造粒物の製造方法。
［６］前記バインダー水溶液が前記バインダーとしてのデキストリンを含有することを特徴とする前記［４］又は前記［５］に記載の造粒物の製造方法。
［７］前記［１］〜［３］のいずれか１つに記載の造粒物を含有することを特徴とする食品。In order to achieve the above object, the present invention provides the following [2] to [7].
[2] The granulated product according to the above [1], which contains dextrin.
[3] The granulated product according to [1] or [2], wherein the binder contains dextrin.
[4] The method for producing a granulated product according to any one of [1] to [3], wherein the powder material containing the xanthan gum and the sodium gluconate contains the magnesium chloride. A method for producing a granulated product comprising the steps of spraying an aqueous solution, granulating and drying.
[5] The method for producing a granulated product according to the above [4], wherein the powder raw material contains dextrin.
[6] The method for producing a granulated product according to [4] or [5], wherein the aqueous binder solution contains dextrin as the binder.
[7] A food comprising the granulated product according to any one of [1] to [3].
本発明によると、苦味やエグ味等の異味を生じさせることなく、キサンタンガムの分散性を改善させることができる造粒物及び造粒物の製造方法を提供することができる。 According to the present invention, it is possible to provide a granulated product that can improve the dispersibility of xanthan gum and a method for producing the granulated product, without causing a bitter taste, a delicious taste, and the like.
〔本発明の実施の形態に係る造粒物〕
本発明の実施の形態に係る造粒物は、キサンタンガム２０質量％以上及びグルコン酸ナトリウム１〜７質量％を含有し、かつバインダーとともに添加される塩化マグネシウムを０．２〜１．２質量％含有していることを特徴とする。[Granulated product according to the embodiment of the present invention]
The granulated product according to the embodiment of the present invention contains 20% by mass or more of xanthan gum and 1 to 7% by mass of sodium gluconate, and 0.2 to 1.2% by mass of magnesium chloride added together with the binder. It is characterized by that.
本実施の形態において、造粒物は、増粘多糖類としてキサンタンガム２０質量％以上を含有する。造粒物中のキサンタンガム含量は、２２〜７０質量％が好ましく、２５〜６０質量％がより好ましく、２５〜５０質量％がさらに好ましく、３５〜４５質量％が最も好ましい。 In the present embodiment, the granulated product contains 20% by mass or more of xanthan gum as a thickening polysaccharide. The xanthan gum content in the granulated product is preferably 22 to 70% by mass, more preferably 25 to 60% by mass, further preferably 25 to 50% by mass, and most preferably 35 to 45% by mass.
本実施の形態において、造粒物は、グルコン酸ナトリウム１〜７質量％を含有する。造粒物中のグルコン酸ナトリウム含量は、１〜６質量％が好ましく、１．５〜５質量％がより好ましく、１．５〜４．５質量％がさらに好ましく、２〜４質量％が最も好ましい。含量が１質量％より少ないと、造粒物の分散性が悪くなりダマが発生し、７質量％より多いと、苦味やエグ味等の異味が出る。 In the present embodiment, the granulated product contains 1 to 7% by mass of sodium gluconate. The content of sodium gluconate in the granulated product is preferably 1 to 6% by mass, more preferably 1.5 to 5% by mass, further preferably 1.5 to 4.5% by mass, and most preferably 2 to 4% by mass. preferable. When the content is less than 1% by mass, the dispersibility of the granulated product is deteriorated and lumps are generated.
本実施の形態において、造粒物は、バインダーとともに添加される塩化マグネシウムを０．２〜１．２質量％含有する。造粒物中の塩化マグネシウム含量は、０．２５〜０．８質量％が好ましく、０．２５〜０．６質量％がより好ましく、０．３〜０．５質量％がさらに好ましく、０．３〜０．４５質量％が最も好ましい。但し、上記含量は、塩化マグネシウム・６水和物としての含量である。含量が０．２質量％より少ないと、造粒物の分散性が悪くなりダマが発生し、１．２質量％より多いと、苦味やエグ味等の異味が出る。バインダーとしては、デキストリンを含むことが好ましい。デキストリンをバインダーとして含有させる場合の造粒物中の含有量は、１〜２０質量％が好ましく、２〜１５質量％がより好ましく、３〜１０質量％がさらに好ましい。 In this Embodiment, a granulated material contains 0.2-1.2 mass% of magnesium chloride added with a binder. The content of magnesium chloride in the granulated product is preferably 0.25 to 0.8% by mass, more preferably 0.25 to 0.6% by mass, still more preferably 0.3 to 0.5% by mass, and 3-0.45 mass% is the most preferable. However, the said content is a content as magnesium chloride hexahydrate. When the content is less than 0.2% by mass, the dispersibility of the granulated product is deteriorated and lumps are generated, and when the content is more than 1.2% by mass, a taste such as bitterness or taste is produced. The binder preferably contains dextrin. When the dextrin is contained as a binder, the content in the granulated product is preferably 1 to 20% by mass, more preferably 2 to 15% by mass, and further preferably 3 to 10% by mass.
本実施の形態の造粒物において、塩化マグネシウムは、キサンタンガムの粒子及びグルコン酸ナトリウムの粒子の周囲に接着した状態で存在する。 In the granulated product of the present embodiment, magnesium chloride is present in a state of being adhered around the xanthan gum particles and the sodium gluconate particles.
本発明の効果を損なわない範囲において、キサンタンガム以外の増粘多糖類を造粒物に含有させることもできるが、キサンタンガムの含量を越えてはならない。増粘多糖類としてキサンタンガムのみを造粒物に含有させることが好ましい。キサンタンガムに加えてＣＭＣナトリウム塩を０．５〜３質量％（好ましくは１〜２質量％）含有させることも好ましい。 As long as the effect of the present invention is not impaired, a thickening polysaccharide other than xanthan gum can be contained in the granulated product, but the content of xanthan gum must not be exceeded. It is preferable to contain only xanthan gum as the thickening polysaccharide in the granulated product. In addition to xanthan gum, it is also preferable to contain 0.5 to 3 mass% (preferably 1 to 2 mass%) of CMC sodium salt.
本実施の形態において、造粒物は、デキストリン等の賦形剤をさらに含有していてもよい。デキストリン等の賦形剤は、粉体原料として含有させることができる。賦形剤としては、デキストリンを用いることが好ましい。デキストリンを粉体原料として含有させる場合の含有量は、２０〜６０質量％が好ましく、３０〜６０質量％がより好ましく、４５〜５５質量％がさらに好ましい。 In the present embodiment, the granulated product may further contain an excipient such as dextrin. Excipients such as dextrin can be included as a powder raw material. As the excipient, dextrin is preferably used. When the dextrin is contained as a powder raw material, the content is preferably 20 to 60% by mass, more preferably 30 to 60% by mass, and still more preferably 45 to 55% by mass.
本発明の実施の形態に係る造粒物は、増粘剤として使用でき、食品（飲料を含む）用増粘剤、特に咀嚼・嚥下困難者向け食品用増粘剤として好適に使用することができる。当該造粒物を使用することにより、増粘多糖類の水等への分散性を向上させることができる。 The granulated product according to the embodiment of the present invention can be used as a thickener, and can be suitably used as a thickener for foods (including beverages), particularly as a thickener for foods for those with difficulty in chewing / swallowing. it can. By using the granulated product, the dispersibility of the thickening polysaccharide in water or the like can be improved.
本発明の実施の形態に係る造粒物を添加する対象食品として、特に限定されるものではないが、例えば、水、牛乳、乳飲料、乳酸菌飲料、果汁入り清涼飲料、炭酸飲料、果汁飲料、菜汁飲料、茶飲料、スポーツ飲料、機能性飲料、ビタミン補給飲料、栄養補給バランス飲料、ワイン等の果実酒、コンソメスープ、ポタージュスープ、クリームスープ、中華スープ等の各種スープ、味噌汁、清汁を挙げることができ、これらに直接添加して液体を増粘させることができる。 The target food to which the granulated product according to the embodiment of the present invention is added is not particularly limited. For example, water, milk, milk drink, lactic acid bacteria drink, fruit juice soft drink, carbonated drink, fruit juice drink, Vegetable juice, tea drink, sports drink, functional drink, vitamin supplement drink, nutritional balance drink, fruit liquor such as wine, consommé soup, potage soup, cream soup, various soups such as Chinese soup, miso soup, fresh soup Can be added directly to these to thicken the liquid.
〔本発明の実施の形態に係る造粒物の製造方法〕
本発明の実施の形態に係る造粒物の製造方法は、上記キサンタンガム及び上記グルコン酸ナトリウムを含有する粉体原料に、上記塩化マグネシウムを含むバインダー水溶液を噴霧して造粒し乾燥する工程を有することを特徴とする。それぞれの含量については前述した通りである。[Method for Producing Granulated Product According to Embodiment of the Present Invention]
The manufacturing method of the granulated material which concerns on embodiment of this invention has the process of spraying the granule raw material containing the said xanthan gum and the said sodium gluconate by spraying the binder aqueous solution containing the said magnesium chloride, and drying. It is characterized by that. Each content is as described above.
上記粉体原料には、さらに賦形剤としてのデキストリンを含有させることが好ましい。含量については前述した通りである。 The powder raw material preferably further contains dextrin as an excipient. The content is as described above.
また、上記バインダー水溶液には、バインダーとしてのデキストリンを含有させることが好ましい。含量については前述した通りである。 The aqueous binder solution preferably contains dextrin as a binder. The content is as described above.
本実施の形態おける造粒方法としては、例えば、流動層造粒法、撹拌造粒法、転動式造粒法、スプレードライ法、押し出し造粒法、転動造粒法、及びコーティング造粒法が挙げられる。流動層造粒法が特に好ましい。 Examples of granulation methods in the present embodiment include fluidized bed granulation method, stirring granulation method, rolling granulation method, spray drying method, extrusion granulation method, rolling granulation method, and coating granulation. Law. A fluidized bed granulation method is particularly preferred.
流動層造粒法では、例えば、粉体原料を流動層造粒コーティング装置（商品名：ＳＦＣ−ＬＡＢＯ）に入れ、下方から５０〜１００℃に加温した温風を送り込むことで、粉体原料を流動させて混合し、この混合粉体原料に上記バインダー液を上方よりノズル噴霧し、粉体表面に均一にバインダー液を３〜７ｍＬ／ｍｉｎ、空気圧０．５〜１．５ＭＰａで噴霧することで、凝集粒をつくり、これを乾燥させることにより造粒物を得る。 In the fluidized bed granulation method, for example, the powder raw material is put in a fluidized bed granulation coating apparatus (trade name: SFC-LABO), and warm air heated to 50 to 100 ° C. is sent from below to supply the powder raw material. The above binder liquid is sprayed onto the mixed powder raw material from above, and the binder liquid is uniformly sprayed on the powder surface at 3 to 7 mL / min and an air pressure of 0.5 to 1.5 MPa. Then, agglomerated particles are formed and dried to obtain a granulated product.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、苦味やエグ味等の異味を生じさせることなく、キサンタンガムの分散性を改善させることができる造粒物及びその製造方法を提供することができる。従って、咀嚼・嚥下困難者向け飲食品用の用途として好適な造粒物及びその製造方法を提供することができる。[Effect of the embodiment of the present invention]
According to the embodiment of the present invention, it is possible to provide a granulated product that can improve the dispersibility of xanthan gum without producing a bitter taste, a delicious taste, and the like, and a method for producing the same. Therefore, it is possible to provide a granulated product suitable for use in foods and drinks for persons with difficulty in chewing / swallowing and a method for producing the same.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
〔造粒物の製造１〕
実施例１〜２及び比較例１〜１３の造粒物を流動層造粒法により表１〜２に記載の配合に従って、以下の手順で製造した。[Production of granulated product 1]
The granulated materials of Examples 1 and 2 and Comparative Examples 1 to 13 were produced by the following procedure according to the formulation described in Tables 1 and 2 by the fluidized bed granulation method.
各原料を秤量後、粉体原料とバインダー液をそれぞれ準備し、粉体原料を流動層造粒コーティング装置（商品名：ＳＦＣ−ＬＡＢＯ、フロイント産業（株）製）に投入し、当該装置の底部から６０℃に加温した温風を吹き込み、粉体原料を流動させて混合した。続いて、当該装置の上部のスプレーノズルより上記バインダー液を６ｍＬ／ｍｉｎ、空気圧０．８ＭＰａで粉体原料に噴霧して造粒し、乾燥することにより造粒物を得た。 After each raw material is weighed, a powder raw material and a binder liquid are prepared, and the powder raw material is put into a fluidized bed granulation coating apparatus (trade name: SFC-LABO, manufactured by Freund Sangyo Co., Ltd.), and the bottom of the apparatus Then, warm air heated to 60 ° C. was blown to flow the powder raw material and mix. Subsequently, the binder liquid was sprayed on the powder raw material at a spray nozzle of 6 mL / min and an air pressure of 0.8 MPa from the spray nozzle at the top of the apparatus, granulated, and dried to obtain a granulated product.
〔造粒物の製造２〕
実施例３の造粒物を流動層造粒法により表３に記載の配合に従って、以下の手順で製造した。[Production of granulated product 2]
The granulated product of Example 3 was produced by the following procedure according to the formulation shown in Table 3 by the fluidized bed granulation method.
各原料を秤量後、１次粉体原料、２次粉体原料、及びバインダー液（９１．５Ｌ）をそれぞれ準備し、１次粉体原料を流動層造粒コーティング装置（商品名：ＦＬＯ−３００、フロイント産業（株）製）に投入し、当該装置の底部から９０℃に加温した温風を吹き込み、粉体を流動させて混合した。続いて、当該装置の上部のスプレーノズルより上記バインダー液を１８５０ｍＬ／ｍｉｎ、空気圧０．３４ＭＰａで１次粉体原料に１５分間噴霧した後、バインダー液の噴霧を停止し、温風による粉体の流動状態を維持して３分間乾燥した。その後、バインダー液の噴霧を再開し、上記と同じ条件で５分間噴霧した後、バインダー液の噴霧を停止し、温風による粉体の流動状態を維持して５分間乾燥した。その後、再度、バインダー液の噴霧を上記と同じ条件で５分間行なった後、バインダー液の噴霧を停止し、温風による粉体の流動状態を維持して１５分間乾燥することにより１次造粒物を得た。
次に、流動層造粒コーティング装置の運転を一旦停止し、装置に１次粉体原料中のデキストリンと同一種類のデキストリン（２次粉体原料）を追加投入し、当該装置の底部から９０℃に加温した温風を吹き込み、１次造粒物と追加した２次粉体原料を流動させて混合した。続いて、上記と同じ条件で、上記バインダー液を１５分間噴霧した後、バインダー液の噴霧を停止し、温風による粉体の流動状態を維持して３分間乾燥した。その後、バインダー液の噴霧を再開し、上記と同じ条件で５分間噴霧し、５分間乾燥した。その後、再度、バインダー液の噴霧を上記と同じ条件で５分間行なった後、バインダー液の噴霧を停止し、温風による粉体の流動状態を維持して１５分間乾燥することにより造粒物を得た。
After weighing each raw material, a primary powder raw material, a secondary powder raw material, and a binder liquid (91.5 L) are prepared, and the primary powder raw material is fluidized-bed granulated coating apparatus (trade name: FLO-300). , Manufactured by Freund Sangyo Co., Ltd.), warm air heated to 90 ° C. was blown from the bottom of the apparatus, and the powder was fluidized and mixed. Subsequently, after spraying the binder liquid on the primary powder raw material at 1850 mL / min and air pressure 0.34 MPa for 15 minutes from the spray nozzle at the top of the apparatus, the spraying of the binder liquid was stopped, The fluidized state was maintained and dried for 3 minutes. Thereafter, spraying of the binder liquid was resumed, and after spraying for 5 minutes under the same conditions as described above, spraying of the binder liquid was stopped, and the powder was kept in a fluid state by hot air and dried for 5 minutes. Then, after spraying the binder liquid again for 5 minutes under the same conditions as above, the spraying of the binder liquid is stopped, and the primary granulation is performed by maintaining the fluid state of the powder by hot air and drying for 15 minutes. I got a thing.
Next, the operation of the fluidized bed granulation coating apparatus is temporarily stopped, and the same type of dextrin (secondary powder raw material) as the dextrin in the primary powder raw material is added to the apparatus, and 90 ° C. Warm warm air was blown into the primary granulated material and the added secondary powder raw material was fluidized and mixed. Subsequently, after spraying the binder liquid for 15 minutes under the same conditions as described above, the spraying of the binder liquid was stopped, and the powder was kept in a fluid state by hot air and dried for 3 minutes. Thereafter, spraying of the binder liquid was resumed, sprayed for 5 minutes under the same conditions as described above, and dried for 5 minutes. After that, after spraying the binder liquid again for 5 minutes under the same conditions as described above, the spraying of the binder liquid is stopped, and the granulated product is dried by maintaining the fluid state of the powder by hot air for 15 minutes. Obtained.
〔造粒物の評価〕
得られた造粒物についてそれぞれ、以下の評価を行なった。評価結果を表１〜３に示す。[Evaluation of granulated product]
The following evaluation was performed about each obtained granulated material. The evaluation results are shown in Tables 1-3.
（分散性の評価）
１００ｍＬガラスビーカーに、１０℃の水（商品名：南アルプスの天然水、サントリー（株）製）を１００ｇと３ｃｍの撹拌子を入れ、次に得られた造粒物１．５ｇを静かに投入した。投入後５秒間静置し、次にスターラーで７００ｒｐｍ、１５秒間撹拌した。撹拌後、ダマの発生を目視により確認し、下記の２段階で分散性について評価した。
○：ダマが発生しなかった
×：ダマが発生した(Evaluation of dispersibility)
In a 100 mL glass beaker, 100 g of water at 10 ° C. (trade name: natural water of Southern Alps, manufactured by Suntory Ltd.) and a 3 cm stirrer were placed, and then 1.5 g of the resulting granulated product was gently added. . The mixture was allowed to stand for 5 seconds after the addition, and then stirred with a stirrer at 700 rpm for 15 seconds. After stirring, the occurrence of lumps was visually confirmed, and the dispersibility was evaluated in the following two stages.
○: Dama did not occur ×: Dama occurred
（風味の評価）
上記の分散性の評価における攪拌後、１０分間静置した後、風味を確認した。
○：苦味やエグ味等の異味を感じない
×：苦味やエグ味等の異味を感じる(Evaluation of flavor)
After stirring in the above evaluation of dispersibility, after standing for 10 minutes, the flavor was confirmed.
○: Does not feel bitterness, egg taste, etc. ×: Feels bitterness, egg taste, etc.
（総合評価）
上記分散性の評価及び風味の評価をもとに下記の２段階で総合評価を行なった。
○：いずれの評価も○
×：いずれかの評価が×(Comprehensive evaluation)
Based on the evaluation of dispersibility and the evaluation of flavor, comprehensive evaluation was performed in the following two stages.
○: All evaluations ○
×: Either evaluation is ×
（濃厚流動食での評価）
得られた実施例１及び実施例３の造粒物について、以下の方法によりダマの発生抑制の評価、粘度の評価、並びに風味の評価を行なった。
濃厚流動食（商品名：ＣＺ−Ｈｉ、クリニコ（株）製）１００ｇをスパーテルで撹拌しながら、実施例１又は実施例３の造粒物を３．０ｇ添加したところ、いずれの場合もただちに液中全体に分散し、ダマも発生しなかった。また、１０分間静置後、さらに３０秒間スパーテルで撹拌し、粘度を測定（Ｂ型粘度計／ローターＮｏ．３／１２ｒｐｍ）したところ、実施例１では５０００ｍＰａ・ｓ、実施例３では５１００ｍＰａ・ｓであり、いずれの場合も良好な粘度であった。この粘度を付与した濃厚流動食はいずれも、苦味・エグ味等の異味を感じず、風味も良好であり、咀嚼・嚥下困難者向けの濃厚流動食として使用できるものであった。(Evaluation with rich liquid food)
About the obtained granulated material of Example 1 and Example 3, evaluation of generation | occurrence | production suppression of a lump, evaluation of a viscosity, and evaluation of flavor were performed with the following method.
While stirring 100 g of concentrated liquid food (trade name: CZ-Hi, manufactured by Clinico Co., Ltd.) with a spatula, 3.0 g of the granulated product of Example 1 or Example 3 was added. It was dispersed throughout and no lumps occurred. Further, after standing for 10 minutes, the mixture was further stirred for 30 seconds with a spatula and the viscosity was measured (B-type viscometer / rotor No. 3/12 rpm). In Example 1, it was 5000 mPa · s, and in Example 3, 5100 mPa · s. In all cases, the viscosity was good. All of the concentrated liquid foods to which this viscosity was imparted did not feel bitterness, egy taste and other unpleasant tastes, had good flavor, and could be used as concentrated liquid foods for those who have difficulty chewing or swallowing.
Claims (4)
前記キサンタンガム及び前記グルコン酸ナトリウムを含有する粉体原料に、前記塩化マグネシウムを含むバインダー水溶液を噴霧して造粒し乾燥する工程を有することを特徴とする咀嚼・嚥下困難者向け食品用造粒物の製造方法。 Granules for food for those with difficulty in chewing / swallowing containing 20% by mass or more of xanthan gum and 1 to 7% by mass of sodium gluconate and containing 0.2 to 0.4% by mass of magnesium chloride added together with a binder A method for manufacturing a product,
A granulated product for food for those who have difficulty in chewing / swallowing , comprising: a powder raw material containing the xanthan gum and the sodium gluconate, sprayed with an aqueous binder solution containing the magnesium chloride, granulated and dried. Manufacturing method.
A method for producing a food for persons with difficulty in chewing / swallowing, comprising a step of containing a granulated product produced by the method for producing a granulated product according to claim 1.
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| CN113950255A (en) * | 2019-03-22 | 2022-01-18 | 杜邦营养生物科学有限公司 | Method for preparing easily dispersible hydrocolloid composition |
| JP7170143B2 (en) * | 2019-07-12 | 2022-11-11 | 森永乳業株式会社 | Thickening composition |
| JP7429801B2 (en) | 2020-10-02 | 2024-02-08 | 森永乳業株式会社 | Thickening composition |
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| JPH10204408A (en) * | 1997-01-17 | 1998-08-04 | Fujisawa Pharmaceut Co Ltd | Agent for promoting dispersion and dissolution of scarcely water-soluble substance |
| JP2000217547A (en) * | 1999-01-27 | 2000-08-08 | Ajinomoto Co Inc | Amino acid-containing composition having reduced bitter taste |
| WO2000048475A1 (en) * | 1999-02-18 | 2000-08-24 | Fujisawa Pharmaceutical Co., Ltd. | Masking agent |
| JP2003104912A (en) * | 2001-09-28 | 2003-04-09 | Wakoudou Kk | Administration-assisting food |
| JP2007006745A (en) * | 2005-06-29 | 2007-01-18 | Taiyo Kagaku Co Ltd | Viscosity regulator |
| JP3930897B1 (en) * | 2006-08-16 | 2007-06-13 | 太陽化学株式会社 | Thickening composition with improved viscosity development |
| JP2008161092A (en) * | 2006-12-27 | 2008-07-17 | Sanei Gen Ffi Inc | Method for granulating powder |
| JP2008289426A (en) * | 2007-05-25 | 2008-12-04 | Nissin Foods Holdings Co Ltd | Edible salt substitute, low-salt processed food and method for producing the food |
| WO2011034133A1 (en) * | 2009-09-18 | 2011-03-24 | 日本水産株式会社 | Salty taste-enhancers and foods or drinks containing same |
| JP2011062171A (en) * | 2009-09-18 | 2011-03-31 | Nippon Suisan Kaisha Ltd | Salty taste enhancing agent, and food and drink containing the same |
| JP2011120538A (en) * | 2009-12-11 | 2011-06-23 | Nisshin Oillio Group Ltd | Thickener granule and method for producing the same |
| JP2011229440A (en) * | 2010-04-27 | 2011-11-17 | Nisshin Oillio Group Ltd | Thickener granule and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI572293B (en) | 2017-03-01 |
| CN104602539A (en) | 2015-05-06 |
| KR20150048116A (en) | 2015-05-06 |
| TW201408219A (en) | 2014-03-01 |
| JPWO2014034176A1 (en) | 2016-08-08 |
| WO2014034176A1 (en) | 2014-03-06 |
| KR102027625B1 (en) | 2019-10-01 |
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