JPS5820653B2 - Funtainozouriyuhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION When granulating powder, the present invention involves mixing the powder with a mixture of one or more sugars and sugar alcohols heated above the melting point, and then granulating the powder. The present invention relates to a powder granulation method characterized by:

BACKGROUND ART Conventionally, attempts have been made to granulate powdered foods in order to improve their dispersibility and hygroscopicity.

In particular, for creamy soup powders whose main ingredients are grain powders such as wheat flour and starch, and thickeners, it goes without saying that they improve their scattering properties, but they also need to be quickly dispersed in order to provide instant properties without becoming joint powders. A material with physical properties that allows it to dissolve is desired.

Conventionally, the commonly used means of granulating powder is to add an appropriate amount of water (approximately 5 to 20%) to the powder to make it moist, then granulate it, dry it, and granulate it as necessary. There are methods of crushing and sieving depending on the method.

However, the conventional method cannot be said to be a suitable means for granulating products whose main ingredients are grain flour such as wheat flour and starch, and paste.

That is, in order to reduce the hygroscopicity of the granules, it is necessary to make the granules have a hard and dense structure, but if this is done, joint powder is likely to occur, the dissolution rate becomes slow, and the solubility deteriorates.

Furthermore, in order to improve solubility, it is necessary to have a soft porous structure, but this method does not improve fluidity or hygroscopicity.

As described above, it has been considered extremely difficult to efficiently produce granulated products with good physical properties from products whose main ingredients are grain flour such as wheat flour and starch, and thickeners.

The present inventors have found that the drawbacks of the conventional method described above can be overcome by using sugar or sugar alcohol and mixing it with powder to granulate it.
The present invention was completed by discovering that it is possible to obtain a granulated product with good physical properties.

The present invention will be explained in detail below.

According to the method of the present invention, a powder for granulation is added to a homogeneous liquid obtained by heating a mixture of one or more sugars and sugar alcohols above the melting point, or vice versa. After adding the molten sugar and sugar alcohol to the powder to be granulated, the mixture is kneaded to form granules or a liquid, or granulated by a granulator to form granules, and then the granules are A substance or a liquid substance is cooled, and if necessary, the cooled substance is pulverized and sieved to a desired particle size.

As the powder used in the present invention, any vegetable or animal powder can be used, but suitable examples include grain powders such as wheat flour, corn flour, starch, etc., and pastes whose main ingredients are Examples include natural extracts such as Beefex and chicken extract, protein hydrolysates, powders containing fragrances and spices, vegetable powders, fruit flavors, and organic acids.

Although the method of the present invention shows particularly excellent effects when used for granulating foods, it can be applied to any organic or inorganic powder as long as the good physical properties achieved by the method of the present invention are required.

The sugars and sugar alcohols used in the method of the present invention are preferably those that easily melt into a liquid when heated at a relatively low temperature, and quickly condense into a hard solid when left at room temperature or cooled.

Therefore, sugars and sugar alcohols with melting points between 80 and 150°C are preferred.

Most preferably D-glucose, D-fructose,
Examples include D-sorbitol, maltose, and D-xylose.

Table 1 shows the melting points and water solubility of sugars and sugar alcohols that are preferably used.

Since each of the sugars and sugar alcohols shown in Table 1 has a large number of hydroxyl groups, which are hydrophilic groups, the granulated product has a dense structure but has very good solubility in water.

The present invention is a clever application of this principle.

After the sugar or sugar alcohol and powder are mixed, they are immediately granulated, and the amount of sugar or sugar alcohol used is preferably 5 to 55% based on the raw material powder.

Various sugars and sugar alcohols can be selected depending on the type and properties of the powder to be granulated. For example, if the powder to be granulated contains abundant amine groups such as amino acids and peptides, reducing groups may be selected. Browning due to aminocarbonyl reaction can be prevented by using sorbitol powder that does not contain
It is best to prevent coloring.

However, if it is expected to obtain a desirable flavor (crunching flavor) through aminocarbonyl reaction or roasting, it is better to choose a sugar containing a reducing group.

In addition, the sweetness level can be adjusted by selecting the type of sugar.

In the method of the present invention, a small amount (
several percent) of water or other substances (e.g. citric acid, malic acid, sucrose, sorbitan esters, monoglycerides,
By adding hydrogenated oil, etc.) or adding water contained in the powder to be granulated, the apparent melting point is lowered, and the granulation operation can be performed at a relatively low temperature.

Furthermore, when the powder to be granulated contains water, the operation in the method of the present invention can also serve as drying.

Furthermore, the method of the present invention can be used in combination with conventional granulation methods to produce better granules depending on the purpose.

The following are the industrial advantages obtained by the method of the present invention.

■ When applied to powders whose main ingredients are grain flour such as wheat flour and starch, and sizing agents, it prevents the generation of joint powder when the granules are dissolved in boiling water and improves the dissolution rate and dispersibility.

■ Natural extracts such as Beefekis and chicken extract,
When applied to the granulation of powders whose main ingredients are hygroscopic natural seasonings such as protein hydrolysates, the resulting reduction in surface area results in granulated products with extremely low hygroscopicity and high anti-caking ability. Obtainable.

■ When applied to powders containing fragrances and spices, it is possible to reduce volatilization of aroma components and obtain granulated products with little change over time.

(2) According to the method of the present invention, the water addition step can be omitted, there is no need for re-drying, and depending on the purpose, the drying and roasting steps can also be used.

■ The granulated product obtained by the method of the present invention is hard and dense;
It has good mechanical suitability (does not break easily and has good fluidity).

Next, the present invention will be specifically explained with reference to Examples.

Example 1 The jacket temperature of a boiling stirrer with a capacity of 1201 was set to 130°C.
66 ky of corn cream soup dry mix having the following composition previously mixed was added to this, and sorbitol powder 14 (liquid temperature 130°C) was added thereto and kneaded for about 5 minutes to form granules.

Corn Cream Soup Dry Mix Composition Crude salt (all 65 meshes of ground material) 9.0% Sodium glutamate (65 meshes of ground material) 3.2% Pregelatinized potato starch 9.0% Skimmed milk powder 9.0% Sweet corn Powder 47.0% extracts
3.0% pregelatinized flour 12.6% spices
3.2% vegetable hydrogenated oil
4.0% total 10
0.0% The obtained granules are transferred to a tray and cooled with cold air at about 5° C. for 1.5 hours.

Pass the cooled granules through a 16 mesh sieve.

After pulverizing the sieve, pass it through a 16-mesh sieve again.

The first sifter and the second sifter were mixed and passed through a 65-mesh sieve to obtain a granulated product with a 16 to 65 mesh size of about 60 to 9.

2001fL of 20g each of wooden small items and simple mixed items
150 ml of boiling water was added thereto, and the mixture was stirred 20 times at a constant speed (120 rpm).

As a result of comparing the solubility and dispersibility of the two, it was found that the granulated product showed almost no joint powder, whereas the simple mixed product showed significant joint powder.

Example 2 The jacket temperature of a boiling stirrer with a capacity of 1001 was set to 130°C.
and add 25 kg of glucose (1 molecule of crystal water) to this.
and leave it for 30 minutes to completely melt the glucose.

50 kg of sweet corn powder (water content: 4%) was added to this and kneaded for about 5 minutes to form granules.

The granules are transferred to a tray and cooled to room temperature.

The cooled granules are crushed and sieved to produce 16-65 mesh sweet corn/glucose mixture granules 53k.
I got g.

151 of each of the wooden crude product and the simple mixture were collected in a 200 ml beaker, 10072/l' of hot water was added thereto, and the mixture was stirred 20 times at a constant speed (12 Or, pm-).

In this case, no joint powder is generated in the granulated product and it is dissolved and dispersed, but
Splinting was observed when a simple mixture of sweet corn powder and glucose was used.

Example 3 The jacket temperature of a boiling stirrer with a capacity of 1201 was set to 140°C.
Add 64 kg of chicken extract powder to this and stir.

16 kg of maltose, which had been previously melted at a liquid temperature of 120° C., is added to this chicken extract powder while stirring, and after the addition, the mixture is kneaded for about 5 minutes to form granules.

The granules are transferred to a tray and cooled with cold air at about 5° C. for 2 hours.

The cooled granules were crushed and sized to obtain 56 kg of granulated products with 14 to 65 meshes.

Moisture absorption rates were compared between the wooden product and a simple mixture of chicken extract powder and maltose under outside air conditions of 53.3% relative humidity and 25°C.

The results are shown in Table 2, and it was found that the granulated product had much less hygroscopicity.

Example 4 Jacket temperature 1 of jacketed crosstalk machine with capacity 1201
The temperature was set at 60°C, 20 parts of D'-xylose and 9 parts were added thereto, and the mixture was left to stand for 40 minutes to completely melt the D-xylose.

60 parts of wheat flour (soft flour) and 9 parts were added to this melt and kneaded for about 3 minutes to form granules.

Thereafter, the jacket temperature is set to 110°C and kneading is carried out for about 10 minutes.

Transfer the kneaded material to a tray and blow it with cold air at about 5℃.
The mixture was cooled for an hour, pulverized and sized to obtain a granulated product of about 50 to 9 in 14 to 65 meshes.

While a simple mixture of wheat flour and xylose gives off a fishy odor, this granulated product has a fragrant kicking odor.

Example 5 The jacket temperature of a boiling stirrer with a capacity of 1201 was set to 130°C.
, add 12 yu of D-fructose to it, and
Leave to stand for 0 minutes to completely melt D-fructose.

68 kg of an orange flavor premix premixed with the following composition was added to this melt and kneaded for about 5 minutes to form granules.

Orange flavor premix composition Pore Sugar 59% Gum Arabic
35% Orange flavor oil 6% Total 100% Transfer the obtained granules to a tray and cool with cold air at about 5°C for 2 hours.

The cooled granules were crushed and sized to obtain a granulated product of approximately 60 to 9 meshes.

This granulated product and a simple mixed product were filled and sealed in the same packaging material (polytheronium bag) and stored at 37°C for 2 months.

When the strength of the aroma was compared with the 2% hot aqueous solution of this preserved product, it was found that the granulated product had a much stronger aroma than the mixed product.

Claims (1)

[Claims] 1. When granulating powder, 5 to 5
5% sugar and sugar alcohol. is a powder granulation method characterized by granulating after mixing a mixture of two or more types heated to a temperature higher than the melting point to melt the mixture.