JPH09315956A - Preparation of granule - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare the granules of a food, a medicine, etc., capable of emphasizing its flavor, fragrance, etc., excellent in texture, capable of being maintained in a good shape from their preparation time to their handling time. SOLUTION: This method for preparing the granules of a food, a medicine, etc., comprises mixing a powdery raw material with the powder of a binder having a melting point of 40-130 deg.C, heating and stirring the mixture at a higher temperature than the melting point of the binder powder or higher, simultaneously spraying the heated and melted products of solid fats containing a solid fat having a melting point of 40-120 deg.C in an amount of >=70% on the heated and stirred mixture, and subsequently cooling the mixture at a lower temperature than the melting point of the binder powder or lower. The powdery raw material includes various kinds of flavor materials and fragrant materials and is used in an amount of 70-95wt.%. The binder powder includes beef tallow and palm oil, and is used in an amount of 4-20wt.%. The solid fats are used in an amount of 1-20wt.%. The solid fats are the extract fats of a flavor raw component and/or a fragrant raw component, or the heated mixture of a raw material solid fat with the flavor raw material and/or the fragrant raw material. The method for preparing the granules is effective for granulating the powder of a single spice such as pepper, the powder of a mixed spice such as curry powder, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing granules such as foods and medicines.

[0002]

2. Description of the Related Art As a method for producing granules such as foods, a powder material is mixed with a binder powder having a high melting point, heated above the melting point and then cooled to below the melting point, or a high melting point oil and fat is melted. Has proposed a method of spraying a powder material. In the above method, it is necessary to use about 4 to 20% by weight (hereinafter abbreviated as “%”) of binder in the raw material for granulation, and a special and expensive raw material such as high melting point oil is usually used as the binder. . By the way, as in the prior art, in the case of a powder in which a raw material such as a flavor material and an aroma material is simply combined with a binder, it is difficult to bring out the flavor and aroma sufficiently, and the amount of the high melting point binder is large. There was a problem that the texture was rough and the raw material cost increased. On the other hand, if the melting point of the binder is lowered to the extent that the above problems do not occur, or if the amount is reduced, it will melt and adhere to the weighing box or filling machine when the granulated material is weighed and filled, and it will not be produced during transportation, storage and handling. There is a problem that the particles are melt-bonded and cannot stably maintain their shape.

[0003]

In view of the above-mentioned circumstances, the present inventor has found that the flavor and aroma are more prominent, the texture is excellent, and the product is handled from the production to the handling, as compared with the granulation method of the prior art. Accurate research has been conducted for the purpose of developing a new technique for producing a granulated product capable of maintaining good shape. As a result, after the powder material and the binder powder are powder-mixed, they are heated and mixed at a temperature higher than the melting point of the binder, and solid fat having a specific melting point and SFC is heated and melted and sprayed, and then cooled. The present invention has been completed by finding that the objectives of the term can be achieved. Further, if the solid fat contains a flavor / aroma component, the flavor / aroma of the granulated product can be further enhanced.

[0004]

According to the present invention for solving the above problems, a powder material is powder-mixed with a binder powder having a melting point of 40 to 130 ° C., and then the mixture is heated at a temperature equal to or higher than the melting point of the binder powder. While mixing, the mixture being heated and mixed with SF having a melting point of 40 ° C or higher and 20 ° C or lower.
A method for producing a granulated product, which comprises melting and spraying a solid fat having a C of 70 or more, and then cooling the mixture to a temperature not higher than the melting point of the binder powder.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The main raw materials used in the present invention are powder materials, binder powders and specific solid fats. Any powder material may be used as long as it does not melt even when the raw material is heated above the melting point of the binder powder, and powders such as various flavors and aroma materials may be used individually or in any combination. Specific examples thereof include curry powder, various spices, powder derived from animals and plants / seafood, salt (including baked salt), and sugar. By setting the particle size of the powder material to about 500 μm or less, granulation by the method of the present invention can be suitably performed. 70% to 95%, preferably 80% to 9%, of the powder material
It is recommended to use 0%. This makes it possible to suitably impart flavor, aroma and the like to the obtained granulated product. On the other hand, if the amount is less than the above range, this effect is not sufficient, and if it exceeds the above range, granulation tends to be difficult.

The binder powder has a melting point of 40 to 130 ° C.
Preferably, the temperature is 60 to 80 ° C., and the granulated product obtained by the above melting point properly retains the shape at room temperature and has a flavor /
It becomes excellent in fragrance. If the melting point is less than the above range, the granulated material easily melts and binds during metering and filling,
If it exceeds this, heating above the melting point may impair the quality (flavor, aroma, etc.) of the powder material and solid fat. The binder powder may be any as long as it has the above performance, solid fat powder obtained by hardening beef tallow, lard, coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, fish oil, whale wax,
Examples thereof include wax powders such as palm wax and beeswax, sugar powders such as maltose, and emulsifier powders such as glycerin monopalmitate and glycerin monostearate. These may be appropriately selected and used in consideration of the melting point, powder material / property of solid fat described later, use of granulated product and the like. By setting the particle size of the binder powder to about 500 μm or less, the granulation by the method of the present invention can be suitably performed. The binder powder is used in an amount of 4 to 20%, preferably 5 to 10%, based on all raw materials. Thereby, granulation and shape retention, addition of flavor and aroma, and improvement of texture can be suitably achieved. If the added amount of the binder is less than the above range, it is difficult to granulate and maintain the shape. On the other hand, if it exceeds this range, the flavor and the like of the granulated product become insufficient and the texture tends to be rough.

Next, the solid fat is a solid fat having a melting point of 40 ° C. or higher (preferably 40 to 50 ° C.) and an SFC (solid fat content) of 20 ° C. or lower of 70 or higher. Due to the above performance,
The effects such as granulation, shape retention and texture improvement are suitably achieved, while if the melting point or SFC is less than the above range, granulation and shape retention are difficult to achieve. It is desirable that the solid fat contains a flavor component and / or an aroma component, and thereby the granules can suitably impart the flavor and aroma. As the raw material fats and oils of the above solid fats, fats and oils having the above-mentioned properties can be arbitrarily used, and it is particularly preferable to use hardened fats and oils such as palm oil, beef tallow, and lard, whereby granulation and shape retention, flavor and
Desired effects can be suitably obtained in terms of improving texture and cost of raw materials.

[0008] Further, the case where the raw material fat contains a flavor component and / or an aroma component is arbitrary, but the following modes are preferably exemplified. That is, the solid fat is used as the extracted oil of the flavor component and / or the aroma component. Specifically, the raw material fat 60 to 9
0% and 1 or more selected from spices and seasonings, such as curry powder, beef / pork / chicken meat and bones, onion, garlic, spicy vegetables such as ginger.
40% may be used as a flavor oil obtained by removing the residue after heat treatment at 60 to 140 ° C. In addition, the raw material oil 70
It is also possible to heat-mix 80% and 20 to 30% of a flavor raw material and / or an aroma raw material (garlic, ginger, etc.). The above solid fat is 1 to 20 with respect to all raw materials.
%, Preferably 5 to 15%. As a result, granulation and shape retention, addition of flavor and aroma, and improvement of texture can be suitably achieved, and if these values are out of the above ranges, these effects may be insufficient. Needless to say, a raw material different from the above main raw materials can be used without departing from the scope of the present invention.

Next, a method for producing a granulated product using the above raw materials will be described. In the present invention, first, the powder material is powder-mixed with the binder powder at a temperature lower than the melting point of the binder powder, and both are uniformly dispersed. After the above mixing, the obtained mixture is heated and mixed at a temperature not lower than the melting point of the binder powder. The heat-mixing is carried out by uniformly adhering the following molten solid fat to the mixture to obtain a granulated product, and in adjusting the particle size of the granulated product to a small size, a slant shaft type stirring and mixing pot, a horizontal kneader, etc. Therefore, it is desirable to carry out it under stirring. Heating may be direct heating or indirect heating, but dry heating is required. The heat-mixing is performed so as to finish as soon as possible when the product temperature of the mixture reaches the melting point of the binder or higher (for example, 5-1 after the mixture reaches the product temperature).
It is suitable to keep the same temperature for about 5 minutes). It goes without saying that the powder mixing and the heat mixing can be continuously performed. In the present invention, the specific solid fat is heated and melted and sprayed onto the mixture being heated and mixed. The heating and melting may be carried out by heating above the melting point of the solid fat, and the spraying may be performed by any means as long as the molten solid fat can be uniformly sprayed onto the mixture. It is desirable that the spraying is performed uniformly while maintaining the product temperature of the mixture at the melting point of the binder or higher in order to obtain a desired effect.

The heated mixture is cooled below the melting point of the binder powder, and the binder is solidified to obtain the desired granulated product. Cooling can be carried out under standing or stirring,
It is desirable to carry out stirring in a fluidized bed or the like in order to obtain a uniform granulated product having a uniform particle size. The obtained granulated product may be subjected to appropriate steps such as sizing and sieving, if necessary. The obtained granulated product may be appropriately weighed, packaged, and the like to be commercialized. In this case, the granulated product has stable shape retention, does not melt and does not adhere to a device, etc., and is smoothly processed, which is excellent. It has good workability.

The mechanism by which high quality granules are obtained by the present invention is considered as follows. That is, when powdered powder material and binder powder are heated above the melting point of the binder, the surrounding powder material is bound to the binder powder whose surface has melted, and at the same time, the finely divided molten solid that is sprayed. The fat binds to the surface of the powder material and the binder powder. Thereby, without impairing the granulation function of the binder, and the solid fat promotes this,
Granulation is achieved stably. Further, in the granulated product obtained as described above, the binder and the solid fat contribute to shape retention and become an extremely stable granulated product, and at the same time, the flavor and aroma components are contained in the solid fat. Are reinforced, and an appropriate amount of binder can be used, so that the flavor / aroma and texture are improved. Even if the powder material, the binder powder, and the solid fat are mixed and heated together, the solid fat that has been melted first forms lumps, and the granulation function of the binder cannot be achieved, resulting in poor granulation. According to the specific configuration of the above, the desired effect can be obtained.

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.

Example 1 68 parts by weight of curry powder (hereinafter abbreviated as "part"), 10 parts of calcined salt, 11 parts of soluble starch and 6 parts of rape-cured powdered fat and oil having a melting point of 75 ° C as a binder were uniformly mixed with a stirrer with a jacket. Mix with stirring. Separately, hydrogenated palm oil 8 having the following SFC with a melting point of 45 ° C. 8
0%, ginger 10%, garlic 10% about 110
The flavor oil obtained by removing the residue after heat treatment at about 60 ° C for about 60 minutes was stocked at about 60 ° C in a molten state. The mixture in the stirrer was heated and stirred and mixed until the product temperature reached about 80 ° C., and when the mixture reached the product temperature, 5 parts of the molten flavor oil was uniformly sprayed with a sprayer. The mixture after the above treatment was cooled to about 40 ° C. in a fluidized bed and sieved to obtain a granulated product having a uniform particle size of about 1000 μm or less.

The particle size of the raw material is about 3 for each curry powder.
It was less than 00 μm, the calcined salt was less than about 250 μm, and the rape-hardened powder oil was about 600 μm or less. The SFC of hardened palm oil is 10 ° C: 73.5, 15 ° C: 7.
3.5, 20 ° C: 73.5, 25 ° C: 69.4, 3
0 ° C: 57.5, 35 ° C: 39.5, 40 ° C: 2
The temperatures were 2.9, 45 ° C: 7.2 and 50 ° C: 6.0. The produced granulated product had a sufficient unique flavor in which the flavors of curry powder, roasted ginger, and garlic were fused. In addition, the above granulated product was able to be accurately weighed without being melted and adhered to the weighing box of the hopper type constant-volume feeding device during the period from weighing to filling, and it could be well filled and packed in the vertical pillow packaging machine. According to the above granulated product, it was not melt-bonded even in the summer, and was added as a flavoring material when cooking curry, to produce the above-mentioned unique flavor in curry, and there was no rough texture. .

[0014]

As described in detail above, according to the present invention,
It is possible to produce a high-quality granulated product which is excellent in shape retention, fully enhances the flavor and aroma, and has no graininess of the texture derived from the binder. Therefore, the present invention
It has an advantage that it is suitable for granulating a single spice powder such as pepper and a mixed spice powder such as curry powder.

Claims (4)

[Claims] 1. A powder material is powder-mixed with a binder powder having a melting point of 40 to 130 ° C., and then the mixture is heated and mixed at a temperature not lower than the melting point of the binder powder, and the mixture being heated and mixed has a melting point of 40 °. S above C and below 20 ° C
A method for producing a granulated product, characterized in that a solid fat having an FC of 70 or more is melted by heating and sprayed, and then the mixture is cooled to a temperature not higher than the melting point of the binder powder. 2. The production method according to claim 1, wherein the solid fat contains a flavor component and / or an aroma component. 3. The production according to claim 2, wherein the solid fat is an extracted oil of a flavor component and / or an aroma component, or a raw solid fat and a flavor raw material and / or an aroma raw material are heated and mixed. Method. 4. The production method according to claim 1, wherein 70 to 95% by weight of powder material, 4 to 20% by weight of binder powder and 1 to 20% by weight of solid fat are used.