JPH1056969A - Soybean protein/cocoa granule and its production - Google Patents
Soybean protein/cocoa granule and its productionInfo
- Publication number
- JPH1056969A JPH1056969A JP8213593A JP21359396A JPH1056969A JP H1056969 A JPH1056969 A JP H1056969A JP 8213593 A JP8213593 A JP 8213593A JP 21359396 A JP21359396 A JP 21359396A JP H1056969 A JPH1056969 A JP H1056969A
- Authority
- JP
- Japan
- Prior art keywords
- cocoa
- water
- soybean protein
- sugar alcohol
- granules
- 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.)
- Granted
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- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、湯水のみならず冷
水にも容易に溶解分散する大豆蛋白・ココア顆粒及びそ
の製造法に関する。TECHNICAL FIELD The present invention relates to soybean protein / cocoa granules which can be easily dissolved and dispersed not only in hot and cold water but also in cold water, and a method for producing the same.
【０００２】[0002]
【従来の技術】ココアパウダーは温水を注ぐとママコに
なり易い為、通常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。また、大豆蛋白も同様
に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った。これらココアパウダー及び大
豆蛋白粉末の混合物も同様に熱湯に溶解分散し難く、同
時に冷水にも容易に分散可溶化することは困難であっ
た。2. Description of the Related Art Cocoa powder tends to become mamako when hot water is poured into it, so that it is usually made into a paste with a small amount of hot water and the remaining hot water is poured into the cocoa powder to be uniformly dispersed. Similarly, when hot water is poured into soybean protein, it tends to become mamako, and it tends to be difficult to uniformly disperse it. Similarly, the mixture of the cocoa powder and the soybean protein powder was difficult to dissolve and disperse in hot water, and at the same time, it was difficult to easily disperse and solubilize in cold water.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、温水のみな
らず冷水にも容易に溶解分散する大豆蛋白とココアの混
合粉末及びその製造法を目的とする。SUMMARY OF THE INVENTION An object of the present invention is to provide a mixed powder of soybean protein and cocoa which can be easily dissolved and dispersed not only in hot water but also in cold water, and a method for producing the same.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、前記課題
を解決すべく鋭意研究の結果、種々の造粒法を検討し、
大豆蛋白とココアの混合粉末を特定の造粒剤で造粒し顆
粒化す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 The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and have studied various granulation methods.
The present invention has been completed by obtaining the knowledge that can solve the above problem by granulating and granulating a mixed powder of soybean protein and cocoa with a specific granulating agent.
【０００５】即ち、本発明は、水溶性多糖類及び糖アル
コールを造粒剤とする大豆蛋白含・ココア顆粒である。
又、本発明は、水溶性多糖類及び糖アルコールを含有す
る水溶液を大豆蛋白及びココアを主成分とする粉体に噴
霧し造粒することを特徴とする大豆蛋白・ココア顆粒の
製造法であり、水溶性多糖類及び糖アルコールを含有す
る水溶液は水溶性多糖類２〜１０重量％、糖アルコール
０、５〜２重量％が好ましい。That is, the present invention is a cocoa granule containing soy protein containing a water-soluble polysaccharide and a sugar alcohol as granulating agents.
The present invention also provides a method for producing soy protein / cocoa granules, which comprises spraying an aqueous solution containing a water-soluble polysaccharide and a sugar alcohol onto a powder containing soy protein and cocoa as main components and granulating the powder. The aqueous solution containing the water-soluble polysaccharide and the sugar alcohol is preferably 2 to 10% by weight of the water-soluble polysaccharide and 0.5 to 2% by weight of the sugar alcohol.
【０００６】[0006]
【発明の実施の形態】先ず、大豆蛋白・ココア顆粒につ
いて説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS First, the soybean protein / cocoa granules will be described.
【０００７】本発明に用いる大豆蛋白は公知の粉末状大
豆蛋白を用いることが出来る。例えば、豆乳粉末、粉末
状分離大豆蛋白、これらの加水分解物等水溶性のものが
好適である。As the soybean protein used in the present invention, known powdery soybean protein can be used. For example, water-soluble substances such as soymilk powder, powdery separated soybean protein, and a hydrolyzate thereof are suitable.
【０００８】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
重量％以上のもの）を用いることが出来る。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約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油分を限定しない
が、前者の低脂肪タイプのほうが得られる大豆蛋白・コ
コア顆粒のカロリーを低くしダイエット用としては好ま
しい。The cocoa used in the present invention is a known powdered cocoa (cocoa butter having a cocoa butter content of about 8
% By weight or more) can be used. Generally, practically, low fat type cocoa butter content of about 10-12% by weight and high fat type cocoa butter content of about 20-24% by weight are generally known. ,
The cocoa powder used in the present invention is not particularly limited in oil content, but the former low-fat type is preferable for diet because it reduces the calories of the soy protein / cocoa granules obtained.
【０００９】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。通常、大豆蛋白及
びココアの降コレステロール効果を目的とする場合、そ
の合計量が大豆蛋白・ココア顆粒中半分以上が好まし
い。又、ココアに比べ大豆蛋白の量が多いほうが大豆蛋
白の有する降コレステロール効果や脂肪燃焼効率を上げ
る痩身効果等に優れ好ましい。通常、粉末状大豆蛋白が
１５〜５０重量％及びココアパウダーが１５〜２５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 soy protein / cocoa granules of the present invention contain these soy protein and cocoa as main components. Usually, when aiming at the cholesterol lowering effect of soy protein and cocoa, the total amount is preferably at least half of the soy protein / cocoa granules. Further, it is preferable that the amount of soybean protein is larger than that of cocoa because it is superior in the cholesterol lowering effect of soybean protein and the slimming effect of increasing fat burning efficiency. Usually, 15 to 50% by weight of powdery soybean protein and 15 to 25% by weight of cocoa powder have an appropriate balance between soybean protein and cocoa, and have an excellent flavor.
【００１０】又、製造方法によっては予め大豆蛋白溶液
とココア溶液を混合して噴霧乾燥等した大豆蛋白とココ
アの混合粉末を用いたり、この噴霧乾燥の際に造粒剤を
噴霧して顆粒化することも出来る。Further, depending on the production method, a mixed powder of soybean protein and cocoa, which is obtained by previously mixing a soybean protein solution and a cocoa solution and spray drying, may be used, or a granulating agent may be sprayed and granulated during the spray drying. You can do it.
【００１１】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出来る。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も出来るが、低カロリー飲料用
を目的とする場合は極力油分の含有量を抑えることが好
ましい。In addition, the soybean protein / cocoa granules of the present invention can contain dietary fiber (particularly water-soluble dietary fiber such as water-soluble polysaccharides such as water-soluble hemicellulose and inulin, etc.), vitamins and minerals. In addition, it may contain oligosaccharides such as trehalose, sugar alcohols such as erythritol, paste such as pullulan, milk powder, spices, sweeteners, flavors, and oil components, but if it is intended for low calorie beverages It is preferable to reduce the oil content.
【００１２】本発明の大豆蛋白・ココア顆粒は、造粒剤
として水溶性多糖類及び糖アルコールを含んで造粒され
顆粒化されていることが温水及び冷水へ容易に分散溶解
する効果をもたらすものである。The soybean protein / cocoa granules of the present invention are granulated and granulated with a water-soluble polysaccharide and a sugar alcohol as granulating agents, so that they have an effect of being easily dispersed and dissolved in hot and cold water. It is.
【００１３】造粒剤として用いる水溶性多糖類として
は、プルラン、水溶性ヘミセルロース、キサンタンガ
ム、アラビアガム、グアガム、カラギーナン、ローカス
トビーンガム、アラビノガラクタン、ガッティガム、ガ
ム類の加水分解物、化工澱粉等、とりわけ、プルラン、
水溶性ヘミセルロースが適当である。Examples of the water-soluble polysaccharide used as the granulating agent include pullulan, water-soluble hemicellulose, xanthan gum, gum arabic, guar gum, carrageenan, locust bean gum, arabinogalactan, gutti gum, hydrolyzate of gums, modified starch and the like. And, above all, pullulan,
Water-soluble hemicellulose is suitable.
【００１４】造粒剤として用いる水溶性多糖類は０、１
〜６重量％が適当であり、少な過ぎると大豆蛋白・ココ
ア顆粒の温水や冷水への分散性が悪くなり、多過ぎると
大豆蛋白・ココア顆粒を温水や冷水に分散させたとき粘
度が高くなり、飲料として重い食感となる。The water-soluble polysaccharide used as the granulating agent is 0, 1,
If the amount is too small, the dispersibility of soy protein / cocoa granules in hot or cold water becomes poor. If the amount is too large, the viscosity increases when the soy protein / cocoa granules are dispersed in hot or cold water. It has a heavy texture as a beverage.
【００１５】造粒剤として用いる糖アルコールとして
は、ソルビトール、エリスリトール、マンニトール、キ
シリトール、マルチトール等、とりわけ、エリスリトー
ルが適当である。As the sugar alcohol used as the granulating agent, sorbitol, erythritol, mannitol, xylitol, maltitol and the like, especially erythritol, are suitable.
【００１６】造粒剤として用いる糖アルコールは通常
０、２〜２重量％が適当であり、少な過ぎると大豆蛋白
・ココア顆粒の温水や冷水への分散性が悪くなり、糖ア
ルコールの種類によっては、多過ぎると大豆蛋白・ココ
ア顆粒を温水や冷水に分散させた飲料が甘くなる等その
味が強く出るので好ましくない。The amount of the sugar alcohol used as a granulating agent is usually 0 to 2 to 2% by weight. If the amount is too small, the dispersibility of soybean protein / cocoa granules in hot or cold water becomes poor, and depending on the type of sugar alcohol, If the amount is too large, the beverage in which the soybean protein / cocoa granules are dispersed in hot or cold water becomes sweet and the taste is strong, which is not preferable.
【００１７】次に、大豆蛋白・ココア顆粒の製造法につ
いて説明する。本発明の大豆蛋白・ココア顆粒は、水溶
性多糖類及び糖アルコールを含有する水溶液を大豆蛋白
及びココアを主成分とする粉体に噴霧し造粒して製造す
ることが出来る。大豆蛋白含有ココアの造粒部分に０、
１〜６重量％（好ましくは１〜５重量％）の水溶性多糖
類及び０、２〜２重量％の糖アルコールを含有させるに
は、噴霧する水溶性多糖類及び糖アルコールを含有する
水溶液の濃度は、通常、水溶性多糖類２〜１０重量％、
糖アルコール０、５〜２重量％が好ましい。これらの濃
度が低すぎると多量に長時間噴霧しなければならず、乾
燥にも時間がかかり生産性が低下するからである。又、
これらの濃度が高すぎると大豆蛋白含有ココアの表面に
均一に噴霧して造粒することが困難になる。Next, a method for producing soybean protein / cocoa granules will be described. The soy protein / cocoa granules of the present invention can be produced by spraying and granulating an aqueous solution containing a water-soluble polysaccharide and a sugar alcohol onto a powder containing soy protein and cocoa as main components. 0 in the granulated portion of soy protein-containing cocoa
To contain 1 to 6% by weight (preferably 1 to 5% by weight) of a water-soluble polysaccharide and 0 to 2 to 2% by weight of a sugar alcohol, an aqueous solution containing the water-soluble polysaccharide and the sugar alcohol to be sprayed is used. The concentration is usually 2 to 10% by weight of the water-soluble polysaccharide,
Preferably, the sugar alcohol is 0.5 to 2% by weight. If these concentrations are too low, it is necessary to spray a large amount for a long time, and it takes a long time for drying, and the productivity is reduced. or,
If these concentrations are too high, it becomes difficult to uniformly spray and granulate the surface of the cocoa containing soy protein.
【００１８】尚、水溶性多糖類、糖アルコール各々単独
で使用しても、目的の効果は得られ難い。[0018] Even if each of the water-soluble polysaccharide and the sugar alcohol is used alone, the desired effect is hardly obtained.
【００１９】造粒は公知の流動層造粒を利用することが
出来る。好適には、流動層造粒機内で造粒することが適
当であり、流動層造粒機を用い、大豆蛋白及びココアを
主成分とする粉体を流動状態に保ち、これに結合材（前
記水溶性多糖類及び糖アルコール）を噴霧して凝集造粒
させ、更に好適には、単一機械内で、混合、造粒、乾燥
などいくつかの工程を行うことが適当である。このよう
にすることにより工程数を減少でき、ポーラスで溶けや
すい造粒物が得られるため、作業の合理化、品質の向上
をはかることが出来る。For the granulation, known fluidized bed granulation can be used. Preferably, granulation is performed in a fluidized bed granulator. Using a fluidized bed granulator, a powder containing soybean protein and cocoa as a main component is kept in a fluidized state, and a binder (the aforementioned Water-soluble polysaccharides and sugar alcohols) are sprayed to cause agglomeration and granulation, and more preferably, several steps such as mixing, granulation, and drying are performed in a single machine. By doing so, the number of steps can be reduced, and a porous and easily meltable granule can be obtained, so that work can be rationalized and quality can be improved.
【００２０】具体的には、例えば、始めに、粉末大豆蛋
白、ココアパウダーなどの原料を原料容器にいれ、流動
化状態にして粉体の混合を行う。次に、造粒剤となる水
溶性多糖類と糖アルコールの混合水溶液の噴霧を希望粒
径となるまで行い、乾燥、冷却工程を経て造粒品を得
る。Specifically, for example, first, a raw material such as powdered soybean protein and cocoa powder is placed in a raw material container, and the powder is mixed in a fluidized state. Next, a mixed aqueous solution of a water-soluble polysaccharide and a sugar alcohol as a granulating agent is sprayed until a desired particle size is obtained, and a granulated product is obtained through drying and cooling steps.
【００２１】この様にして得られた大豆蛋白・ココア顆
粒は温水のみならず冷水にも容易に溶解分散するもので
ある。The soy protein / cocoa granules thus obtained are easily dissolved and dispersed not only in hot water but also in cold water.
【００２２】又、大豆蛋白の降コレステロール効果とコ
コアのコレステロール低下効果が相乗的に作用してコレ
ステロールの低下をもたらし、体脂肪の減少をもたらす
等痩身や美容にも効果が期待出来るものである。又、低
脂肪とすることにより蛋白等の栄養素が飲料として容易
に摂取でき、ダイエットとしてのみならず、スポーツ後
等の筋肉の疲労回復の効果等も期待出来るものである。Further, the effect of lowering cholesterol of soybean protein and the effect of lowering cholesterol of cocoa act synergistically to lower cholesterol and reduce body fat. Also, by making the fat low, nutrients such as protein can be easily taken as a drink, and not only as a diet, but also expected to have an effect of recovering muscle fatigue after sports and the like.
【００２３】次に実施例により本発明を具体的に説明す
る。なお、実施例中、％は特に断らない限り重量規準で
ある。Next, the present invention will be described in detail with reference to examples. In Examples,% is based on weight unless otherwise specified.
【００２４】[0024]
実施例１ 粉末大豆蛋白４００ｇ、ココアパウダー２００ｇ、砂糖
２００ｇ、脱脂粉乳２００ｇ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５００ｍｌを噴霧し造粒を行い、大豆
蛋白・ココア顆粒を得た。 実施例２ 実施例1と同様にして混合粉体を流動層造粒機に入れ、
大豆水溶性ヘミセルロース４％、エリスリトール０、８
％の混合水溶液５００ｍｌを噴霧し造粒を行い、大豆蛋
白・ココア顆粒を得た。 比較例１ 実施例１と同様と同様にして混合粉体に、レシチン７％
水溶液を２５０ｍｌ噴霧し造粒を行い、同様の大豆蛋白
・ココア顆粒を得た。 比較例２ 実施例１と同様にして混合粉体に、プルラン８％水溶液
を５００ｍｌ噴霧し造粒を行い、同様の大豆蛋白・ココ
ア顆粒を得た。 比較例３ 実施例１と同様にして混合粉体に、エリスリトール０、
８％の水溶液を５００ｍｌ噴霧し造粒を行い、同様の大
豆蛋白・ココア顆粒を得た。 比較例４ 実施例１と同様にして混合粉体に、大豆水溶性多糖類４
％水溶液を５００ｍｌ噴霧し造粒を行い、同様の大豆蛋
白・ココア顆粒を得た。 実験例１ 実施例１、２と比較例１〜４で得られた大豆蛋白・ココ
ア顆粒を１５ｇとり、１５０ｍｌの温水（８５℃）及び
冷水（水道水約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溶解分散するもの
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。Example 1 400 g of powdered soybean protein, 200 g of cocoa powder, 200 g of sugar, and 200 g of skim milk powder were put into a fluidized bed granulator and mixed, and 8% of pullulan and 0.2% of erythritol were added.
500 ml of an 8% mixed aqueous solution was sprayed and granulated to obtain soy protein / cocoa granules. Example 2 A mixed powder was placed in a fluidized bed granulator in the same manner as in Example 1,
Soy water-soluble hemicellulose 4%, erythritol 0,8
Then, 500 ml of a mixed aqueous solution of 500% by weight was sprayed and granulated to obtain soybean protein / cocoa granules. Comparative Example 1 Lecithin 7% was added to the mixed powder in the same manner as in Example 1.
250 ml of the aqueous solution was sprayed and granulated to obtain the same soybean protein / cocoa granules. Comparative Example 2 In the same manner as in Example 1, 500 ml of an 8% aqueous solution of pullulan was sprayed on the mixed powder to perform granulation to obtain the same soybean protein / cocoa granules. Comparative Example 3 In the same manner as in Example 1, erythritol 0,
500 ml of an 8% aqueous solution was sprayed and granulated to obtain the same soybean protein / cocoa granules. Comparative Example 4 A soybean water-soluble polysaccharide 4 was added to a mixed powder in the same manner as in Example 1.
% Aqueous solution was sprayed and granulated to obtain the same soybean protein / cocoa granules. Experimental Example 1 15 g of the soybean protein / cocoa granules obtained in Examples 1 and 2 and Comparative Examples 1 to 4 were dispersed and dissolved in 150 ml of hot water (85 ° C.) and cold water (about 17 ° C. of tap water). Table 1 shows the results of the evaluation, in which the substance which was dissolved and dispersed was evaluated as 、, the one which took a little time but dissolved and dispersed was evaluated as Δ, and the one which was not dissolved and dispersed was evaluated as ×.
【００２５】[0025]
【表１】 ------------------------------------------------------------ 温水への分散性 冷水への分散性 ------------------------------------------------------------ 実施例１ ○ ○ 実施例２ ○ ○ 比較例１ × ○ 比較例２ ○ × 比較例３ × △ 比較例４ ○ × ------------------------------------------------------------[Table 1] ---------------------------------------------- -------------- Dispersibility in warm water Dispersibility in cold water -------------------------- ---------------------------------- Example 1 ○ ○ Example 2 ○ ○ Comparative Example 1 × ○ Comparison Example 2 ○ × Comparative Example 3 × △ Comparative Example 4 ○ × ------------------------------------ ------------------------
【００２６】[0026]
【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
うになったものである。According to the present invention, soybean protein / cocoa granules which can be easily dissolved and dispersed not only in hot water but also in cold water can be obtained.
Claims (4)
する大豆蛋白・ココア顆粒。1. A soybean protein / cocoa granule comprising a water-soluble polysaccharide and a sugar alcohol as granulating agents.
及び０、２〜２重量％の糖アルコールを含有する請求項
１の大豆蛋白・ココア顆粒。2. The soy protein / cocoa granules according to claim 1, wherein the granulating agent contains 0 to 1 to 6% by weight of a water-soluble polysaccharide and 0 to 2 to 2% by weight of a sugar alcohol.
水溶液を大豆蛋白及びココアを主成分とする粉体に噴霧
し造粒することを特徴とする大豆蛋白・ココア顆粒の製
造法。3. A method for producing soybean protein / cocoa granules, which comprises spraying an aqueous solution containing a water-soluble polysaccharide and a sugar alcohol onto powder containing soybean protein and cocoa as main components and granulating the powder.
水溶液が水溶性多糖類２〜１０重量％及び糖アルコール
０、５〜２重量％を含む請求項３の製造法。4. The method according to claim 3, wherein the aqueous solution containing the water-soluble polysaccharide and the sugar alcohol contains 2 to 10% by weight of the water-soluble polysaccharide and 0.5 to 2% by weight of the sugar alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21359396A JP3610688B2 (en) | 1996-08-13 | 1996-08-13 | Soy protein-containing cocoa granules and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21359396A JP3610688B2 (en) | 1996-08-13 | 1996-08-13 | Soy protein-containing cocoa granules and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1056969A true JPH1056969A (en) | 1998-03-03 |
| JP3610688B2 JP3610688B2 (en) | 2005-01-19 |
Family
ID=16641769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21359396A Expired - Fee Related JP3610688B2 (en) | 1996-08-13 | 1996-08-13 | Soy protein-containing cocoa granules and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3610688B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0964024A1 (en) * | 1998-06-11 | 1999-12-15 | Fuji Oil Company, Ltd. | Process for producing granulated water-soluble polysaccharide |
| EP1023842A2 (en) * | 1999-01-27 | 2000-08-02 | T. Hasegawa Co., Ltd. | Edible powder material having excellent shelf stability |
| JP2001346522A (en) * | 2000-06-09 | 2001-12-18 | Matsutani Chem Ind Ltd | Granulated product of easily dispersible soybean protein and method for producing the same |
| JP2002354986A (en) * | 2001-05-31 | 2002-12-10 | Kanebo Ltd | Preventing agent for fine powdering of granule, method for preventing fine powdering of granule and method for producing granule having preventive property of fine powdering |
| JP2004097146A (en) * | 2002-09-12 | 2004-04-02 | Meiji Seika Kaisha Ltd | Granular food and method for producing the same |
| EP1454950A1 (en) * | 2001-07-19 | 2004-09-08 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Pullulan-containing powder, process for producing the same and use thereof |
| JP2006025691A (en) * | 2004-07-15 | 2006-02-02 | Riken Vitamin Co Ltd | Method for producing chocolate powder |
| JP2007014288A (en) * | 2005-07-08 | 2007-01-25 | Riken Vitamin Co Ltd | Chocolate powder and method for producing the same |
| EP2956012A1 (en) | 2013-02-15 | 2015-12-23 | Bühler AG | Method and device for pelletizing gluten-containing bulk good |
-
1996
- 1996-08-13 JP JP21359396A patent/JP3610688B2/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0964024A1 (en) * | 1998-06-11 | 1999-12-15 | Fuji Oil Company, Ltd. | Process for producing granulated water-soluble polysaccharide |
| EP1023842A2 (en) * | 1999-01-27 | 2000-08-02 | T. Hasegawa Co., Ltd. | Edible powder material having excellent shelf stability |
| EP1023842A3 (en) * | 1999-01-27 | 2004-01-02 | T. Hasegawa Co., Ltd. | Edible powder material having excellent shelf stability |
| JP2001346522A (en) * | 2000-06-09 | 2001-12-18 | Matsutani Chem Ind Ltd | Granulated product of easily dispersible soybean protein and method for producing the same |
| JP4606550B2 (en) * | 2000-06-09 | 2011-01-05 | 松谷化学工業株式会社 | Easily dispersible soybean protein granule and method for producing the same |
| JP2002354986A (en) * | 2001-05-31 | 2002-12-10 | Kanebo Ltd | Preventing agent for fine powdering of granule, method for preventing fine powdering of granule and method for producing granule having preventive property of fine powdering |
| EP1454950A1 (en) * | 2001-07-19 | 2004-09-08 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Pullulan-containing powder, process for producing the same and use thereof |
| EP1454950A4 (en) * | 2001-07-19 | 2005-06-15 | Hayashibara Biochem Lab | Pullulan-containing powder, process for producing the same and use thereof |
| US8821934B2 (en) | 2001-07-19 | 2014-09-02 | Hayashibara Co., Ltd. | Pullulan-containing powder, process for producing the same and use thereof |
| JP2004097146A (en) * | 2002-09-12 | 2004-04-02 | Meiji Seika Kaisha Ltd | Granular food and method for producing the same |
| JP2006025691A (en) * | 2004-07-15 | 2006-02-02 | Riken Vitamin Co Ltd | Method for producing chocolate powder |
| JP2007014288A (en) * | 2005-07-08 | 2007-01-25 | Riken Vitamin Co Ltd | Chocolate powder and method for producing the same |
| EP2956012A1 (en) | 2013-02-15 | 2015-12-23 | Bühler AG | Method and device for pelletizing gluten-containing bulk good |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3610688B2 (en) | 2005-01-19 |
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