JP6164889B2 - Granulated granules and method for producing the same - Google Patents

Description

  The present invention relates to a granulated granule excellent in solubility suitability such as sedimentation in water and dispersibility, and a method for producing the same.

  Generally, the purpose of granulating powder is to increase the uniformity when various raw materials are mixed, to provide high-speed meterability (fluidity) suitable for powder filling machines, or to reduce the surface area to absorb moisture. Various methods such as reducing the speed, preventing powder scattering and adhesion to the container, and improving the added value of the appearance, are often used to improve the solubility in water. Used.

  When the powder is dissolved in water, there is a problem of powder formation as it is. In the powder formation, when the hydration at the contact surface of water and powder is faster than the speed at which the powder itself disperses in water, hydration of only the contact surface occurs and the undissolved powder A phenomenon that remains inside. If the powder is formed as it is, the powder remaining inside does not disperse and becomes difficult to melt.

  A spray-dried product is known as one of powders to be granulated. However, spray-dried products are finely powdered and have a large surface area, so that they are hydrated quickly and easily form powder. In addition, since the particles have a hollow structure and hold air, there is a problem that even if granulation is performed, the particles tend to float on the water surface, and the sinking from the vicinity of the water surface is slow.

  Regarding such a problem, for example, the following Patent Document 1 describes a method of obtaining a powder composition with improved scattering properties, water solubility and dispersibility by treating a powder raw material with polysorbate. . In Patent Document 2, a powder-forming component and an emulsifier are mixed in advance to prepare an emulsifier-powder-forming component mixture, and then the remaining components are mixed with the emulsifier-powder-forming component mixture. A method is described for obtaining a granular composition with improved solubility by granulation.

  However, in these methods, mixed seasonings and powdered foods of the type used by dissolving in water, especially those that contain a large amount of fats and oils are not excellent in sedimentation and wettability when dissolved in water, and are not necessarily It did not lead to improvement of dissolution suitability.

  On the other hand, Patent Document 3 discloses that the non-porous and flaky collagen peptide powder obtained by the drum drying method and the binder are granulated, so that when added to water, the sedimentation solubility is good. It is described that a granulated product containing collagen that rapidly settles and dissolves is obtained. In Patent Documents 4 and 5, a solution containing a collagen peptide is dried by vacuum drying, powdered, excellent in quality such as solubility in water, and advantageous for blending into foods and drinks, Obtaining a collagen peptide powder composition is described.

  When the powder that has been subjected to drum drying or vacuum drying is observed with an electron microscope, it has a dense block structure and does not have a hollow structure and does not contain air. These techniques are methods that take advantage of their properties.

  However, mixed seasonings and powdered foods of the type that are used by dissolving in water, especially those that contain a lot of highly hydrophilic proteins and sugars, can be dissolved in water when subjected to drum drying or vacuum drying. However, the dispersibility and wettability deteriorated. As a result, the solubility was not improved.

JP 2004-121061 A JP 2008-104435 A JP 2009-171903 A JP 2011-178666 A JP 2012-196156 A

  The object of the present invention is, in view of the above-mentioned prior art, excellent in solubility such as sedimentation in water, dispersibility, etc., and contains various ingredients such as carbohydrates, proteins, dietary fiber, fats and oils, mixed seasoning An object of the present invention is to provide a granulated granule and a method for producing the granulated granule so that it can be rapidly dissolved even in processed foods such as foods and powdered foods.

  In order to achieve the above object, the granulated granule of the present invention is characterized by being formed by fluid granulation by blending a vacuum dry powder containing fats and oils and an emulsifier in a proportion of 20% by mass to 100% by mass. To do.

  According to the granulated granule of the present invention, the vacuum dried powder containing fats and oils and the emulsifier is blended and granulated as part or all of the powder raw material for granulation processing. The effect of the granulation process is synergistically utilized, and a granulated granule having excellent solubility suitability such as water settling and dispersibility can be obtained.

  In the granulated granule of this invention, it is preferable that the said vacuum-dried powder contains 5 mass%-25 mass% of fats and oils.

  In addition, it is preferable that 70% by mass or more of the vacuum-dried powder passes 12 mesh (aperture 1.42 mm) and turns on to 80 mesh (aperture 182 μm).

  On the other hand, in the method for producing granulated granules of the present invention, a vacuum-dried powder containing fats and oils, an emulsifier and water is homogenized and then vacuum-dried to prepare a vacuum-dried powder. It mix | blends in the ratio of -100 mass%, and is characterized by carrying out fluid granulation.

  According to the method for producing a granulated granule of the present invention, a vacuum-dried material containing fats and oils, an emulsifier and water is homogenized and then vacuum-dried to prepare a vacuum-dried powder, and the vacuum-dried powder is granulated. As part or all of the powder raw material for processing, it is blended and granulated, so the effect of vacuum drying and the effect of granulation are used synergistically, dissolving in sedimentation, dispersibility, etc. in water A granulated granule excellent in suitability can be obtained.

  In the manufacturing method of the granulated granule of this invention, it is preferable that the said vacuum dry powder contains 5 mass%-25 mass% of fats and oils.

  In addition, the dried product obtained after the vacuum drying is crushed, sized, and 70% by mass or more of the vacuum-dried powder passes 12 mesh (aperture 1.42 mm), and It is preferable to prepare a material that turns on to 80 mesh (aperture 182 μm).

  According to the present invention, the vacuum-dried powder containing fats and oils and the emulsifier is blended and granulated as part or all of the powder raw material for granulation, and the effect and granulation processing by the vacuum-drying process are performed. Taking advantage of the effects of the above, it is possible to obtain granulated granules having excellent solubility suitability such as sedimentation in water and dispersibility. As a result, even processed foods such as mixed seasonings and powdered foods that contain various ingredients such as carbohydrates, proteins, dietary fiber, fats and minerals can be quickly dissolved. Granules can be provided.

  First, the food raw material used in order to obtain the granulated granule of this invention is demonstrated.

[Food ingredients]
The fats and oils used in the present invention are not particularly limited as long as they are usable for foods. Examples include vegetable oils derived from soybeans, corn, rapeseed, sesame seeds, perilla, olives, rice, coconuts, animal oils derived from domestic milk, eggs and fish, medium chain fatty acids, etc. Vegetable oils such as corn and rapeseed are preferred. These fats and oils may be used independently and may use 2 or more types together.

  The emulsifier used in the present invention is not particularly limited as long as it is an emulsifier that can be used in foods, but various emulsifiers having an HLB value of 7 to 16, more preferably an HLB value of 8 to 11 are used. Examples thereof include sucrose fatty acid ester, enzymatically decomposed lecithin, organic acid monoglyceride, polyglycerin fatty acid ester and the like. These emulsifiers may be used independently and may use 2 or more types together.

  In the present invention, in addition to the oils and fats and emulsifiers described above, there are no particular limitations on blending various food materials into the granulated granules.

  Examples of the saccharide include dextrin, starch, modified starch, oligosaccharide, disaccharide, monosaccharide, sugar alcohol, thickening polysaccharide, and functional polysaccharide.

  Examples of the protein include milk protein, whey protein, casein, soybean protein and peptides thereof, collagen peptide, egg white peptide and the like.

  Examples of the mineral content include sodium, potassium, calcium, magnesium, iron, and other trace elements.

  In addition, nutritional components such as peptides and amino acids, vitamins, polyphenols, dietary fiber, sweeteners, flavoring agents, and flavors, and food additives can be appropriately blended.

  As will be described later, these food raw materials can be used as a raw material for a vacuum-dried powder or as a raw material for a granulating material added thereto.

  The granulated granule of the present invention is obtained by blending a vacuum-dried powder containing fats and oils and an emulsifier at a ratio of 20% by mass to 100% by mass and subjecting it to fluid granulation.

  The vacuum dried powder will be described below.

[Vacuum dry powder]
In order to prepare a vacuum-dried powder, a vacuum-dried material containing the above-described fats and emulsifiers and further containing other food materials as described above is prepared.

  The vacuum dry material preferably contains 5% by mass to 25% by mass of oil and fat, more preferably 10% by mass to 15% by mass in terms of the content in the obtained vacuum dry powder. Oils and fats help to mix, disperse, emulsify, and the like of each component of the food material, so that a vacuum-dried powder that can contribute to improving dissolution suitability can be obtained. In addition, when there is too much content of fats and oils, since compounding quantities, such as another nutrient component, cannot be ensured relatively, it is unpreferable.

  The vacuum-dried material preferably contains 0.5% by mass to 2.75% by mass of an emulsifier in terms of the content in the obtained vacuum-dried powder, and 1.0% by mass to 1.5% by mass. % Content is more preferable. The emulsifier helps the mixing, dispersion, emulsification, and the like of the ingredients of the food material together with the above fats and oils, thereby obtaining a vacuum-dried powder that can contribute to improvement in solubility. In addition, when there is too much content of an emulsifier, since it has influence on flavor and taste, it is not preferable.

  The vacuum-dried material preferably contains 45% to 75% by weight of carbohydrates such as dextrin, oligosaccharide, and sucrose in terms of the content in the obtained vacuum-dried powder, and 50% to It is more preferable to contain 70 mass%. According to this, since these saccharides function as a substrate for vacuum drying, it is possible to obtain a vacuum-dried powder that can further contribute to the improvement of dissolution suitability. In addition, when there is too much content of such a base material, since the compounding quantity of another nutrient component etc. cannot be ensured relatively, it is unpreferable.

  The moisture content of the vacuum-dried material is adjusted to a moisture content suitable for vacuum drying by appropriately using or adding water to a food material having a predetermined moisture content. At that time, warm water may be added, and after moisture adjustment, it may be sterilized or treated by a method equivalent thereto. In order to reduce foaming during vacuum drying, an antifoaming agent such as silicone or alcohol may be added. The moisture content in the vacuum-dried material is preferably 5% by mass or less, and more preferably 3% by mass or less.

  In the present invention, it is preferable to homogenize the vacuum-dried material. Thereby, the effect which helps the mixing, dispersion | distribution, emulsification, etc. of each component of a foodstuff by the said fats and oils and an emulsifier can be heightened more, and the vacuum-dried powder which can contribute to the improvement of solubility property more can be obtained. The homogenization treatment can be performed by a method and apparatus well known to those skilled in the art, for example, using a homogenizer or the like. It is preferable to carry out with a homogenizer, and it is more preferred to carry out with a high pressure treatment of 15 MPa to 30 MPa.

  Vacuum drying can be performed by methods and apparatus well known to those skilled in the art. For example, a continuous belt dryer (CVD), a vacuum drum dryer (VDD), freeze drying (FD), etc. are preferably employed.

  According to vacuum drying, a puff-like or flake-like dried product is obtained. By crushing it appropriately, it can be made into a powder and made into a vacuum-dried powder.

  In the present invention, the dried product obtained after vacuum drying is crushed and sized, and 70% by mass or more of the total is 12 mesh (aperture 1.42 mm) using a standard sieve according to JIS standards. It is preferable to prepare a material that passes and turns on 80 mesh (mesh opening 182 μm), and 80% by mass or more of the whole passes 12 mesh (mesh opening 1.42 mm) and 80 mesh (mesh opening). It is more preferable to prepare a material that turns on at an opening of 182 μm), and 90% by mass or more of the whole passes through 12 mesh (aperture 1.42 mm) and turns on at 80 mesh (aperture 182 μm). Most preferably it is prepared. According to this, it can be set as the vacuum-dried powder which can contribute to the improvement of solubility property more.

  There is no restriction | limiting in particular in the method of crushing and sizing, It can carry out by the method and apparatus well-known to those skilled in the art.

  The granulation process will be described below.

[Granulation processing]
For granulation, the vacuum-dried powder obtained as described above is 20% by mass to 100% by mass, more preferably 25% by mass to 100% by mass, and still more preferably 30% by mass to 100% by mass. And a granulating material containing other food ingredients as appropriate is prepared. When the vacuum-dried powder in the granulated material is less than 20% by mass, the effect of contributing to improvement in dissolution suitability is poor, which is not preferable. On the other hand, the proportion of the vacuum-dried powder that contributes to dissolution suitability should be at least 20% by mass of the entire granulated granule. Therefore, the manufacturing cost of the vacuum drying process can be reduced, or a food material that is not suitable for vacuum drying is granulated. For example, the ratio of the vacuum-dried powder may be 80% by mass or less, more typically 50% by mass or less.

  In addition to the vacuum-dried powder, the above-described various food materials can be used as a food material that is used as a granulating material. In this case, a material other than the food material used for the preparation of the vacuum-dried powder may be used, or the same material may be used. That is, a part or all of the granulated granules to be obtained may be composed of the vacuum dried powder, and the rest may be composed of the food material added during granulation.

  In the granulation process, it is preferable to use 10% by mass to 45% by mass of saccharides such as dextrin, oligosaccharide, and sucrose in terms of the content in the obtained granulated granule, It is more preferable to use mass% to 40 mass%. According to this, since these saccharides function as a base material for the granulated granule, it is possible to obtain a granulated granule further improved in solubility. In addition, content of this base material is content which added what is contained in the vacuum-dried powder, and what is contained in the foodstuff raw material used as a granulation material in addition to vacuum-dried powder. When there is too much content of such a base material, since the compounding quantities, such as another nutrient component, cannot be ensured relatively, it is unpreferable.

  In addition, the vacuum-dried powder does not contain a protein-containing food material, and is converted into the content in the granulated granules obtained during the granulation process, so that the protein content is 5 mass% to 30 mass%. % Is preferably used, and more preferably 10% by mass to 25% by mass. According to this, depending on the type of protein, when it is subjected to vacuum drying, the dispersibility and wettability become poor, and this can be avoided, and granulated granules with further improved solubility can be obtained.

  As the granulating means, a fluidized granulation method is adopted, in which water or a binder liquid is sprayed on the powder layer fluidized with air to perform aggregation granulation. According to this, the said vacuum dry powder can be used for granulation with the powder form. Examples of the binder liquid include solutions of thickening polysaccharides such as guar gum and xanthan gum, dextrins, starches, monosaccharides, gelatin, and fats and oils containing emulsifiers. In addition, the usage-amount of this binder liquid is a small amount, and is about 0.01-0.10 mass part in conversion of solid content with respect to 100 mass parts of the granulated granules to be obtained. Almost no influence on the composition of ingredients.

  The granulated granule of the present invention is suitably used for applications such as diet powder drinks, powder drinks with high protein content, and powders for energy drinks. According to this, a method that has been dispersed by shaking for a relatively large amount (for example, 8 times the amount of water) in the past is simply added to a small amount (for example, a double amount) of water and stirred with a spoon. Since it can be melted, it is possible to reduce the burden on those who take it. Moreover, since the ratio of the vacuum-dried powder that contributes to dissolution suitability should be at least 20% by mass of the entire granulated granule, the production cost can be suppressed.

  Further, a concentrated liquid food for medical use that has been conventionally provided in liquid form from the viewpoint of practicality can also be provided in the form of granules due to improved dissolution suitability. This makes it possible to extend the shelf life, reduce transportation costs by reducing the weight, and blend functional food ingredients that are unstable in water.

  When applying to such a use, it is preferable to contain 5-30 mass% of protein in the granulated granule, and it is more preferable to contain 10-25 mass%. Moreover, it is preferable to contain 10 mass%-45 mass% of carbohydrates in a granulated granule, and it is more preferable to contain 15 mass%-40 mass%.

  Hereinafter, the present invention will be described in more detail with reference to examples. In addition, these Examples do not limit the scope of the present invention.

<Test Example 1>
Granulated granules were prepared with the formulation shown in Table 1 below.

  Specifically, 100 parts by mass of the raw material blended in the column A in Table 1 is added to approximately 40 to 50 parts by mass of water, and stirred at 60 ° C. for 20 minutes, followed by homogenizer (“APV homogenizer”, Japan APV stock). Company). This was subjected to a vacuum drying apparatus (“Vacuum Belt Dryer”, Nisaka Manufacturing Co., Ltd.), and the resulting dried product was pulverized with a home-use mixer. The particle size was adjusted so as to pass through a mesh (1.42 mm) and turn on to 80 mesh (mesh 182 μm) to obtain a vacuum-dried powder.

  Next, the raw materials using the vacuum-dried powders in the proportions shown in the column B in Table 1 were granulated by using a fluidized bed granulator (“FLOW COATER MULTI”, Okawara Seisakusho Co., Ltd.). In that case, 0.5 mass% xanthan gum solution as a binder liquid was used 16 mass parts (0.08 mass part in conversion of solid content) with respect to 100 mass parts of powder used for a fluid bed granulator.

  The characteristics of the prepared samples 1 to 6 are summarized below.

[Sample 1]
A vacuum-dried powder containing 5% by mass of fats and oils and 0.5% by mass of an emulsifier was blended in a proportion of 100% by mass with the powder used for the fluidized bed granulator.

[Sample 2]
A vacuum-dried powder containing 10% by mass of fat and oil and 1% by mass of an emulsifier was blended in a proportion of 50% by mass with the powder to be used in the fluidized bed granulator.

[Sample 3]
A vacuum-dried powder containing 15% by mass of fat and oil and 1.5% by mass of an emulsifier was blended in a proportion of 30% by mass with the powder used for the fluidized bed granulator.

[Sample 4]
A vacuum-dried powder containing 25% by mass of fats and oils and 2.5% by mass of an emulsifier was blended in a proportion of 20% by mass with the powder used for the fluidized bed granulator.

[Sample 5]
A vacuum-dried powder containing 27.5% by mass of fat and oil and 2.75% by mass of an emulsifier was blended at a rate of 10% by mass with the powder to be used in the fluidized bed granulator.

[Sample 6]
All raw materials were used as they were in a fluidized bed granulator without vacuum drying powder. At that time, powdered fats and oils (containing 55% by weight of fats and oils) were blended at a ratio of 9% by weight as the fats and oils.

  Samples 1 to 6 were evaluated for water sedimentation and dispersibility. Specifically, granules are added to water at 25 ° C. so as to be 5% by mass, observed for 30 seconds, measured for the time until it sinks under its own weight and becomes cloudy, and then stirred with a spatula (two rotations) / Second), the time until the white turbidity disappeared and dissolved in water was measured.

  Evaluation evaluated the sedimentation property and dispersibility based on the reference | standard shown in following Table 2, and scored the comprehensive evaluation. The results are shown in Table 3 below.

  As shown in Table 3, the sample 1 which mix | blended the vacuum-drying powder containing fats and oils and an emulsifier in the ratio of 100 mass% at the time of granulation, the sample 2 whose ratio is 50 mass%, and the ratio is 30 mass% Sample 3 and Sample 4 having a ratio of 20% by mass showed good sedimentation properties and dispersibility in water, respectively. In particular, the results of Samples 1 to 3 were remarkably excellent. On the other hand, in sample 5 in which a vacuum-dried powder containing fats and oils and an emulsifier is blended at a ratio of 10% by mass at the time of granulation, and in sample 6 granulated without blending in a vacuum-dried powder, water sedimentation and dispersion The nature was bad. Therefore, it was clarified that the higher the ratio of the vacuum-dried powder containing fats and oils and emulsifiers in the raw material to be granulated, the better the water settling and dispersibility. Moreover, even when the vacuum-dried powder was blended at a relatively low ratio of about 20 to 30% by mass, it became clear that the effect of improving the sedimentation property and dispersibility in water was obtained.

<Test Example 2>
In the same manner as in Test Example 1, granulated granules were prepared with the composition shown in Table 4 below. In addition, 0.5 mass% guar gum solution was used as the binder liquid for granulation.

  The characteristics of the prepared samples 7 to 10 are summarized below.

[Sample 7]
A vacuum-dried powder containing 5% by mass of fat and oil and 0.5% by mass of an emulsifier was blended in a proportion of 20% by mass with the powder used for the fluidized bed granulator.

[Sample 8]
A vacuum-dried powder containing 25% by mass of fat and oil and 2.5% by mass of an emulsifier was blended in a ratio of 100% by mass with the powder to be used in the fluidized bed granulator.

[Sample 9]
A vacuum-dried powder containing 30% by mass of fat and oil and 3% by mass of an emulsifier was blended in a proportion of 30% by mass with the powder to be used in the fluidized bed granulator.

[Sample 10]
A vacuum-dried powder that does not contain fats and oils and an emulsifier was blended in a proportion of 30% by mass with the powder to be used in the fluidized bed granulator.

  Samples 7 to 10 were evaluated for water sedimentation and dispersibility in the same manner as in Test Example 1. The results are shown in Table 5 below.

  As shown in Table 5, a sample 7 containing a fat and oil and an emulsifier and containing 5% by mass of the fat and oil in a proportion of 20% by mass at the time of granulation, and the oil and fat and the emulsifier Sample 8 containing a vacuum-dried powder containing 25% by mass of fat and oil in a proportion of 100% by mass during granulation showed good sedimentation and dispersibility in water. On the other hand, sample 9 containing a fat and oil and an emulsifier and containing 30% by mass of the fat and oil in a proportion of 30% by mass at the time of granulation has an overall good dissolution suitability. However, compared with the samples 7 and 8, the sedimentation property in water was slightly poor, and the overall score was slightly inferior. The reason for this was considered that the content of fats and oils was too much in the vacuum-dried powder. In addition, sample 10 containing dextrin, sucrose and salts (mineral content) and prepared without blending oil and fat and emulsifier in a proportion of 30% by mass at the time of granulation has good sedimentation. The dispersibility of things was bad. Therefore, it has been clarified that the vacuum dried powder needs to contain fats and oils and an emulsifier in order to sufficiently impart the effect of improving the sedimentation property and dispersibility in water.

<Test Example 3>
In the same manner as in Test Example 1, granulated granules were prepared with the formulation shown in Table 6 below. At that time, the degree of sizing of the vacuum-dried powder was changed as shown in Table 6 below.

  The characteristics of the prepared samples 11 to 13 are summarized below.

[Sample 11]
It contains 15% by mass of fat and oil and 1.5% by mass of emulsifier, and 70% by mass of the total passes 12 mesh (aperture 1.42 mm) and is turned on to 80 mesh (aperture 182 μm). A sized vacuum-dried powder was prepared. This was mix | blended in the ratio of 30 mass% to the powder with which it uses for a fluid bed granulator.

[Sample 12]
It contains 15% by mass of fat and oil and 1.5% by mass of emulsifier, and 90% by mass of the total passes 12 mesh (aperture 1.42 mm) and turns on to 80 mesh (aperture 182 μm). A sized vacuum-dried powder was prepared. This was mix | blended in the ratio of 30 mass% to the powder with which it uses for a fluid bed granulator.

[Sample 13]
Contains 15% by mass of fat and oil and 1.5% by mass of emulsifier, and 40% by mass of the oil passes 12 mesh (aperture 1.42 mm) and turns on to 80 mesh (aperture 182 μm). A vacuum-dried powder was prepared so that 60% by mass of the total particle size passed 80 mesh (mesh opening 182 μm). This was mix | blended in the ratio of 30 mass% to the powder with which it uses for a fluid bed granulator.

  Samples 11 to 13 were evaluated for water sedimentation and dispersibility in the same manner as in Test Example 1. The results are shown in Table 7 below.

  As shown in Table 7, it is a vacuum-dried powder containing fats and oils and an emulsifier, and 70% by mass of the whole passes 12 mesh (aperture 1.42 mm) and 80 mesh (aperture 182 μm) The vacuum-dried powder containing the sample 11 blended at a ratio of 30% by mass at the time of granulation, the oil and fat, and the emulsifier, and 90% by mass of the total is Sample 12 was prepared by blending the vacuum-dried powder that passed through 12 mesh (aperture 1.42 mm) and sized so as to be turned on to 80 mesh (aperture 182 μm) at the rate of 30% by mass during granulation. Each showed good sedimentation and dispersibility in water. In particular, the result of Sample 12 was remarkably excellent. On the other hand, it is a vacuum-dried powder containing fats and oils and an emulsifier, and 40% by mass of the powder passes 12 mesh (aperture 1.42 mm) and is turned on to 80 mesh (aperture 182 μm). In addition, Sample 13 in which 60% by mass of the whole was sized so that it passed 80 mesh (mesh opening 182 μm) was blended at a rate of 30% by mass at the time of granulation was good overall. Although dissolution suitability was obtained, compared with Samples 11 and 12, the sedimentation property in water was slightly poor, and the overall score was slightly inferior. Therefore, it has been clarified that when the particle size of the vacuum-dried powder is set within a predetermined range, the effect of improving the sedimentation property and dispersibility in water becomes higher.

<Production example>
Diet drink powder was prepared according to the formulation shown in Table 8 below.

  Specifically, 100 parts by mass of the raw material having the composition shown in the column A in Table 8 is added to approximately 40 to 50 parts by mass of water and stirred at 60 ° C. for 20 minutes, and then homogenizer (“APV homogenizer”, Japan APV Co., Ltd.) Company). This was subjected to a vacuum drying apparatus (“Vacuum Belt Dryer”, Nisaka Manufacturing Co., Ltd.), and the resulting dried product was pulverized with a household mixer, and a total of 70% by mass was 12 mesh by a stainless steel sieve. The particles were sized so as to pass (mesh 1.42 mm) and turn on to 80 mesh (mesh 182 μm) to obtain a vacuum-dried powder.

  Next, the raw materials used in the composition shown in column B of Table 1 were granulated by using the vacuum-dried powder in a fluidized bed granulator (“FLOW COATER MULTI”, Okawara Seisakusho Co., Ltd.). In that case, 0.5 mass% xanthan gum solution as a binder liquid was used 1.6 mass parts (0.08 mass part in conversion of solid content) with respect to 100 mass parts of the powder used for a fluid bed granulator.

  When 20 g of the obtained diet drink powder was added to 200 mL of water in a cup, the powder immediately settled, and was stirred about 10 times with a spoon and completely dissolved in about 30 seconds. . This diet drink was tasty, refreshing and easy to drink.

Claims (2)

Contains a fat and an emulsifier, more than 70% by weight of the whole is passed 12 mesh (mesh opening 1.42 mm), and a vacuum-dried powder is intended to be turned on 80 mesh (mesh opening 182Myuemu) A granulated granule obtained by blending the vacuum-dried powder containing 5% by mass to 25% by mass of the oil and fat in a proportion of 20% by mass to 100% by mass and subjecting it to fluid granulation. It contains fats and oils, an emulsifier and water, vacuum dried after homogenizing the vacuum-dried material containing 5% to 25% by weight of the fats and oils , pulverized the resulting dried product, sized, As the vacuum dried powder, 70% by mass or more of the whole passes through 12 mesh (aperture 1.42 mm) and is turned on to 80 mesh (aperture 182 μm), and the vacuum dried powder is prepared. A method for producing a granulated granule, characterized by blending 20% by mass to 100% by mass in a flow granulation.