KR102027625B1 - Granules and process for producing granules - Google Patents
Granules and process for producing granules Download PDFInfo
- Publication number
- KR102027625B1 KR102027625B1 KR1020157003712A KR20157003712A KR102027625B1 KR 102027625 B1 KR102027625 B1 KR 102027625B1 KR 1020157003712 A KR1020157003712 A KR 1020157003712A KR 20157003712 A KR20157003712 A KR 20157003712A KR 102027625 B1 KR102027625 B1 KR 102027625B1
- Authority
- KR
- South Korea
- Prior art keywords
- mass
- binder
- granulated product
- xanthan gum
- granulated
- Prior art date
Links
- 239000008187 granular material Substances 0.000 title claims description 35
- 238000000034 method Methods 0.000 title claims description 19
- 239000011230 binding agent Substances 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 25
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 24
- 239000000230 xanthan gum Substances 0.000 claims abstract description 24
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 24
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 238000005507 spraying Methods 0.000 claims abstract description 15
- 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 abstract description 11
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 11
- 239000000176 sodium gluconate Substances 0.000 claims abstract description 11
- 229940005574 sodium gluconate Drugs 0.000 claims abstract description 11
- 235000012207 sodium gluconate Nutrition 0.000 claims abstract description 11
- 239000007864 aqueous solution Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 6
- 229920001353 Dextrin Polymers 0.000 claims description 18
- 239000004375 Dextrin Substances 0.000 claims description 18
- 235000019425 dextrin Nutrition 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 16
- 230000009747 swallowing Effects 0.000 claims description 11
- 230000018984 mastication Effects 0.000 claims description 10
- 238000010077 mastication Methods 0.000 claims description 10
- 235000019658 bitter taste Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 7
- KLYCPFXDDDMZNQ-UHFFFAOYSA-N Benzyne Chemical compound C1=CC#CC=C1 KLYCPFXDDDMZNQ-UHFFFAOYSA-N 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 description 22
- 239000000047 product Substances 0.000 description 17
- 238000011156 evaluation Methods 0.000 description 13
- 238000005469 granulation Methods 0.000 description 13
- 230000003179 granulation Effects 0.000 description 13
- 150000004676 glycans Chemical class 0.000 description 7
- 229960002337 magnesium chloride Drugs 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
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 5
- 238000000576 coating method Methods 0.000 description 5
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 239000000546 pharmaceutical excipient Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 235000019169 all-trans-retinol Nutrition 0.000 description 2
- 239000011717 all-trans-retinol Substances 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000009477 fluid bed granulation Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 229920003169 water-soluble polymer Polymers 0.000 description 2
- 238000005303 weighing Methods 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
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 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 1
- 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 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 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
- 150000007513 acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 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
- 230000001055 chewing effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 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
- 230000002349 favourable effect Effects 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 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
- 229920000591 gum Polymers 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 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
- 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
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000005096 rolling process Methods 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
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000019195 vitamin supplement Nutrition 0.000 description 1
- 235000014101 wine Nutrition 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
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
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)
- Mycology (AREA)
- Seasonings (AREA)
- Grain Derivatives (AREA)
Abstract
본 발명은 쓴맛이나 아린맛 등의 이미(異味)를 발생시키지 않고, 크산탄검의 분산성을 개선시킬 수 있는 조립물 및 조립물의 제조 방법을 제공한다. 크산탄검 20질량% 이상 및 글루콘산나트륨 1 내지 7질량%를 함유하고, 또한 결합제와 함께 첨가되는 염화마그네슘을 0.2 내지 1.2질량% 함유하는 조립물을, 크산탄검 및 글루콘산나트륨을 함유하는 분체 원료에, 염화마그네슘을 포함하는 결합제 수용액을 분무하여 조립하여 건조함으로써 제조한다.The present invention provides a granulated product and a method for producing a granulated product which can improve the dispersibility of xanthan gum without generating an image such as a bitter taste or arine taste. A granulated product containing 20 mass% or more of xanthan gum and 1 to 7 mass% of sodium gluconate, and containing 0.2 to 1.2 mass% of magnesium chloride added together with a binder, containing xanthan gum and sodium gluconate The powder raw material is prepared by spraying, granulating, and drying a binder aqueous solution containing magnesium chloride.
Description
본 발명은 조립물(granule) 및 조립물의 제조 방법에 관한 것이다.The present invention relates to granules and methods of making the granules.
증점 다당류는 소량으로 높은 점성을 발현하는 성질을 갖기 때문에, 식품 용도에서는 식감의 조절, 텍스처의 안정화, 걸쭉함 부여 등에 널리 사용되고 있다.Thickened polysaccharides have a property of expressing high viscosity in a small amount, and thus are widely used in food applications for controlling texture, stabilizing texture, and thickening.
식품 용도로 사용되는 증점 다당류로서는 크산탄검, 구아검, 카라기난, 로커스트빈검, 알긴산나트륨, 풀루란 등의 수용성 고분자를 들 수 있다.Examples of the thickened polysaccharide used for food use include water-soluble polymers such as xanthan gum, guar gum, carrageenan, locust bean gum, sodium alginate and pullulan.
그 중에서도 크산탄검은 소량의 첨가량으로 높은 점도를 발현하고, 식품 중의 산이나 염분 등의 영향을 받기 어려우며, 가열에 강한 등의 특징을 갖고, 안정성이 높은 증점 다당류인 점에서 범용되고 있다.Among them, xanthan gum has a high viscosity in a small amount of addition, is hardly affected by acids, salts, and the like in foods, has a characteristic such as being strong in heating, and is widely used in terms of high stability polysaccharide.
상기 특징을 갖는 한편으로, 크산탄검은 그의 분말 자체를 액체에 첨가한 경우, 나쁜 분산성으로 인해 응어리가 발생하기 쉬워, 응어리를 완전히 용해시키기 위해 수고가 든다는 문제가 있었다.On the other hand, xanthan gum has a problem in that when the powder itself is added to a liquid, cores tend to be generated due to poor dispersibility, and labor is required to completely dissolve the cores.
상기 문제를 해결하기 위한 종래 기술로서는, 크산탄검의 분말 표면에 칼륨염을 결착시킨 조성물(특허문헌 1 참조), 크산탄검과 수용성 칼슘염을 함유하는 조성물(특허문헌 2 참조), 크산탄검 등의 수용성 고분자 분말을 글루콘산이나 그의 염을 함유하는 수용액을 결합제로서 사용하여 조립하는 방법(특허문헌 3 참조) 등이 있다.As a conventional technique for solving the said problem, the composition (refer patent document 1) which bound potassium salt to the powder surface of xanthan gum, the composition containing xanthan gum and water-soluble calcium salt (refer patent document 2), and xanthan And a method of granulating water-soluble polymer powder such as gum using an aqueous solution containing gluconic acid or a salt thereof (see Patent Document 3).
그러나, 분산성 개선을 위해 염류의 첨가량을 늘리면, 쓴맛이나 아린맛 등의 이미(異味)가 증가하여 풍미에 바람직하지 않은 영향을 미친다는 문제가 있었다.However, when the amount of salt added is increased to improve dispersibility, there is a problem that the bitter taste and the astringent taste are increased to have an undesirable effect on flavor.
따라서, 본 발명의 목적은 쓴맛이나 아린맛 등의 이미를 발생시키지 않고, 크산탄검의 분산성을 개선시킬 수 있는 조립물 및 조립물의 제조 방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a granulated product and a method for producing a granulated product which can improve the dispersibility of xanthan gum without generating bitterness or arine taste.
본 발명은 상기 목적을 달성하기 위해,In order to achieve the above object,
[1] 크산탄검 20질량% 이상 및 글루콘산나트륨 1 내지 7질량%를 함유하고, 또한 결합제와 함께 첨가되는 염화마그네슘을 0.2 내지 1.2질량% 함유하고 있는 것을 특징으로 하는 조립물을 제공한다.[1] A granulated product comprising 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 a binder.
또한, 본 발명은 상기 목적을 달성하기 위해 하기 [2] 내지 [7]을 제공한다.In addition, the present invention provides the following [2] to [7] to achieve the above object.
[2] 덱스트린을 함유하는 것을 특징으로 하는 상기 [1]에 기재된 조립물.[2] The granulated product according to the above [1], which contains dextrin.
[3] 상기 결합제는 덱스트린을 함유하는 것을 특징으로 하는 상기 [1] 또는 상기 [2]에 기재된 조립물.[3] The granulated product according to the above [1] or [2], wherein the binder contains dextrin.
[4] 상기 [1] 내지 [3] 중 어느 하나에 기재된 조립물의 제조 방법이며, 상기 크산탄검 및 상기 글루콘산나트륨을 함유하는 분체 원료에, 상기 염화마그네슘을 포함하는 결합제 수용액을 분무하여 조립하여 건조하는 공정을 갖는 것을 특징으로 하는 조립물의 제조 방법.[4] A method for producing a granulated product according to any one of [1] to [3], wherein the powder raw material containing the xanthan gum and the sodium gluconate is sprayed and granulated by spraying a binder aqueous solution containing the magnesium chloride. It has a process to dry by the manufacturing method of the granulated material characterized by the above-mentioned.
[5] 상기 분체 원료가 덱스트린을 함유하는 것을 특징으로 하는 상기 [4]에 기재된 조립물의 제조 방법.[5] The method for producing a granulated product according to the above [4], wherein the powder raw material contains dextrin.
[6] 상기 결합제 수용액이 상기 결합제로서의 덱스트린을 함유하는 것을 특징으로 하는 상기 [4] 또는 상기 [5]에 기재된 조립물의 제조 방법.[6] The method for producing a granulated product according to the above [4] or [5], wherein the binder aqueous solution contains dextrin as the binder.
[7] 상기 [1] 내지 [3] 중 어느 하나에 기재된 조립물을 함유하는 것을 특징으로 하는 식품.[7] A food comprising the granulated product according to any one of the above [1] to [3].
본 발명에 따르면, 쓴맛이나 아린맛 등의 이미를 발생시키지 않고, 크산탄검의 분산성을 개선시킬 수 있는 조립물 및 조립물의 제조 방법을 제공할 수 있다.According to the present invention, it is possible to provide a granulated product and a method for producing a granulated product which can improve the dispersibility of xanthan gum without generating bitterness or arine taste.
〔본 발명의 실시 형태에 따른 조립물〕[Granulated Material According to Embodiment of the Invention]
본 발명의 실시 형태에 따른 조립물은 크산탄검 20질량% 이상 및 글루콘산나트륨 1 내지 7질량%를 함유하고, 또한 결합제와 함께 첨가되는 염화마그네슘을 0.2 내지 1.2질량% 함유하고 있는 것을 특징으로 한다.The granulated material which concerns on embodiment of this invention contains 20 mass% or more of xanthan gum and 1-7 mass% of sodium gluconate, and also contains 0.2-1.2 mass% of magnesium chloride added with a binder. do.
본 실시 형태에 있어서, 조립물은 증점 다당류로서 크산탄검 20질량% 이상을 함유한다. 조립물 중의 크산탄검 함량은 22 내지 70질량%가 바람직하고, 25 내지 60 질량%가 보다 바람직하고, 25 내지 50 질량%가 더욱 바람직하고, 35 내지 45 질량%가 가장 바람직하다.In this embodiment, the granulated material contains 20 mass% or more of xanthan gum as a thick polysaccharide. 22-70 mass% is preferable, as for xanthan gum content in a granulated material, 25-60 mass% is more preferable, 25-50 mass% is more preferable, 35-45 mass% is the most preferable.
본 실시 형태에 있어서, 조립물은 글루콘산나트륨 1 내지 7질량%를 함유한다. 조립물 중의 글루콘산나트륨 함량은 1 내지 6질량%가 바람직하고, 1.5 내지 5 질량%가 보다 바람직하고, 1.5 내지 4.5 질량%가 더욱 바람직하고, 2 내지 4 질량%가 가장 바람직하다. 함량이 1질량% 보다 적으면 조립물의 분산성이 나빠져 응어리가 발생하고, 7질량%보다 많으면, 쓴맛이나 아린맛 등의 이미가 나온다.In this embodiment, the granulated material contains 1-7 mass% of sodium gluconate. 1-6 mass% is preferable, as for the sodium gluconate content in a granulated material, 1.5-5 mass% is more preferable, 1.5-4.5 mass% is more preferable, and 2-4 mass% is the most preferable. When content is less than 1 mass%, the dispersibility of a granulated material will worsen, and a coagulation will generate | occur | produce, and when more than 7 mass%, image, such as a bitter taste and arin taste, will appear.
본 실시 형태에 있어서, 조립물은 결합제와 함께 첨가되는 염화마그네슘을 0.2 내지 1.2질량% 함유한다. 조립물 중의 염화마그네슘 함량은 0.25 내지 0.8질량%가 바람직하고, 0.25 내지 0.6 질량%가 보다 바람직하고, 0.3 내지 0.5 질량%가 더욱 바람직하고, 0.3 내지 0.45 질량%가 가장 바람직하다. 단, 상기 함량은 염화마그네슘·6수화물로서의 함량이다. 함량이 0.2질량%보다 적으면 조립물의 분산성이 나빠져 응어리가 발생하고, 1.2질량%보다 많으면, 쓴맛이나 아린맛 등의 이미가 나온다. 결합제로서는 덱스트린을 포함하는 것이 바람직하다. 덱스트린을 결합제로서 함유시키는 경우의 조립물 중의 함유량은 1 내지 20질량%가 바람직하고, 2 내지 15 질량%가 보다 바람직하고, 3 내지 10 질량%가 더욱 바람직하다.In this embodiment, a granulated material contains 0.2-1.2 mass% of magnesium chloride added with a binder. The magnesium chloride content in the granulated material 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 most preferably 0.3 to 0.45% by mass. However, the content is as a magnesium chloride hexahydrate. When content is less than 0.2 mass%, the dispersibility of a granulated material will worsen, and a coagulation will generate | occur | produce, and when it is more than 1.2 mass%, image, such as a bitter taste and arin taste, will appear. It is preferable that a binder contains dextrin. 1-20 mass% is preferable, as for content in the granulated material in the case of containing dextrin as a binder, 2-15 mass% is more preferable, and its 3-10 mass% is more preferable.
본 실시 형태의 조립물에 있어서, 염화마그네슘은 크산탄검의 입자 및 글루콘산나트륨의 입자 주위에 접착한 상태로 존재한다.In the granulated material of this embodiment, magnesium chloride exists in the state adhere | attached around the particle | grains of a xanthan gum and the particle | grains of sodium gluconate.
본 발명의 효과를 손상시키지 않는 범위에서, 크산탄검 이외의 증점 다당류를 조립물에 함유시킬 수도 있지만, 크산탄검의 함량을 초과해서는 안된다. 증점 다당류로서 크산탄검만을 조립물에 함유시키는 것이 바람직하다. 크산탄검에 더하여 CMC 나트륨염을 0.5 내지 3질량%(바람직하게는 1 내지 2질량%) 함유시키는 것도 바람직하다.To the extent that the effects of the present invention are not impaired, thickened polysaccharides other than xanthan gum may be contained in the granulated product, but the content of xanthan gum should not be exceeded. It is preferable to contain only xanthan gum in a granulated material as a thick polysaccharide. It is also preferable to contain 0.5-3 mass% (preferably 1-2 mass%) of CMC sodium salt in addition to xanthan gum.
본 실시 형태에 있어서, 조립물은 덱스트린 등의 부형제를 더 함유할 수도 있다. 덱스트린 등의 부형제는 분체 원료로서 함유시킬 수 있다. 부형제로서는 덱스트린을 사용하는 것이 바람직하다. 덱스트린을 분체 원료로서 함유시키는 경우의 함유량은 20 내지 60질량%가 바람직하고, 30 내지 60 질량%가 보다 바람직하고, 45 내지 55 질량%가 더욱 바람직하다.In the present embodiment, the granulated product may further contain an excipient such as dextrin. Excipients, such as dextrin, can be contained as a powder raw material. It is preferable to use dextrin as an excipient. 20-60 mass% is preferable, as for content in the case of containing dextrin as a powder raw material, 30-60 mass% is more preferable, 45-55 mass% is further more preferable.
본 발명의 실시 형태에 따른 조립물은 증점제로서 사용할 수 있고, 식품(음료를 포함함)용 증점제, 특히 저작·연하 곤란자를 위한 식품용 증점제로서 바람직하게 사용할 수 있다. 상기 조립물을 사용함으로써, 증점 다당류의 물 등으로의 분산성을 향상시킬 수 있다.The granulated material which concerns on embodiment of this invention can be used as a thickener, and can be used suitably as a thickener for foods (including a drink), especially a food thickener for the mastication and swallowing difficulty. By using the granulated material, the dispersibility of the thick polysaccharide in water and the like can be improved.
본 발명의 실시 형태에 따른 조립물을 첨가하는 대상 식품으로서 특별히 한정되는 것은 아니지만, 예를 들어 물, 우유, 유음료, 유산균 음료, 과즙 함유 청량음료, 탄산 음료, 과즙 음료, 야채즙 음료, 차 음료, 스포츠 음료, 기능성 음료, 비타민 보급 음료, 영양 보급 밸런스 음료, 와인 등의 과실주, 콩소메 스프, 포타주 스프, 크림 스프, 중화 스프 등의 각종 스프, 된장국, 맑은 장국을 들 수 있고, 이들에 직접 첨가하여 액체를 증점시킬 수 있다.Although it does not specifically limit as a target food to which the granulated material which concerns on embodiment of this invention is added, For example, water, milk, a milk drink, a lactic acid bacterium drink, a fruit juice containing soft drink, a carbonated drink, a fruit drink, a vegetable juice drink, a tea drink , Sports drinks, functional drinks, vitamin supplements, nutritional balance drinks, fruit wines such as wine, bean soup, potage soup, cream soup, various soups such as Chinese soup, miso soup, clear miso soup, and so on. The liquid can be thickened by addition.
〔본 발명의 실시 형태에 따른 조립물의 제조 방법〕[Method for Producing Granulated Material According to Embodiment of the Present Invention]
본 발명의 실시 형태에 따른 조립물의 제조 방법은 상기 크산탄검 및 상기 글루콘산나트륨을 함유하는 분체 원료에, 상기 염화마그네슘을 포함하는 결합제 수용액을 분무하여 조립하여 건조하는 공정을 갖는 것을 특징으로 한다. 각각의 함량에 대해서는 상술한 바와 같다.A method for producing a granulated product according to an embodiment of the present invention is characterized by having a step of spraying, assembling and drying a binder aqueous solution containing the magnesium chloride to the powder raw material containing the xanthan gum and the sodium gluconate. . Each content is as mentioned above.
상기 분체 원료에는 부형제로서의 덱스트린을 더 함유시키는 것이 바람직하다. 함량에 대해서는 상술한 바와 같다.It is preferable that the powder raw material further contain dextrin as an excipient. The content is as described above.
또한, 상기 결합제 수용액에는 결합제로서의 덱스트린을 함유시키는 것이 바람직하다. 함량에 대해서는 상술한 바와 같다.Moreover, it is preferable to contain the dextrin as a binder in the said binder aqueous solution. The content is as described above.
본 실시 형태에서의 조립 방법으로서는, 예를 들어 유동층 조립법, 교반 조립법, 전동식 조립법, 스프레이 드라이법, 압출 조립법, 전동 조립법 및 코팅 조립법을 들 수 있다. 유동층 조립법이 특히 바람직하다.As a granulation method in this embodiment, the fluidized bed granulation method, the stirring granulation method, the motorized granulation method, the spray drying method, the extrusion granulation method, the rolling granulation method, and the coating granulation method are mentioned, for example. Fluid bed granulation is particularly preferred.
유동층 조립법에서는 예를 들어 분체 원료를 유동층 조립 코팅 장치(상품명: SFC-LABO)에 넣고, 하방으로부터 50 내지 100℃로 가온한 온풍을 송입함으로써, 분체 원료를 유동시켜 혼합하고, 이 혼합 분체 원료에 상기 결합제액을 상방으로부터 노즐 분무하고, 분체 표면에 균일하게 결합제액을 3 내지 7mL/분, 공기압 0.5 내지 1.5MPa로 분무함으로써, 응집 입자를 만들고, 이것을 건조시킴으로써 조립물을 얻는다.In the fluidized bed granulation method, for example, the powder raw material is put into a fluidized bed granulation coating apparatus (trade name: SFC-LABO), and the powder raw material is flowed and mixed by feeding warm air heated to 50 to 100 ° C. from below, and mixed with the mixed powder raw material. The above-mentioned binder liquid is sprayed from a nozzle from above and sprayed at 3-7 mL / min and air pressure of 0.5-1.5 MPa of binder liquid uniformly on the powder surface, agglomerated particles are formed, and the granulated material is obtained by drying this.
〔본 발명의 실시 형태의 효과〕[Effects of Embodiments of the Invention]
본 발명의 실시 형태에 따르면, 쓴맛이나 아린맛 등의 이미를 발생시키지 않고, 크산탄검의 분산성을 개선시킬 수 있는 조립물 및 그의 제조 방법을 제공할 수 있다. 따라서, 저작·연하 곤란자를 위한 식음료용의 용도로서 바람직한 조립물 및 그의 제조 방법을 제공할 수 있다.According to embodiment of this invention, the granulated material which can improve the dispersibility of xanthan gum, and its manufacturing method can be provided, without producing bitterness, alin taste, etc.,. Therefore, the granulated material and its manufacturing method which are suitable for the use for food and beverage for the mastication and swallowing difficulty can be provided.
다음으로 실시예에 의해 본 발명을 설명하지만, 본 발명은 이들 실시예에 의해 한정되는 것은 아니다.Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
실시예Example
〔조립물의 제조 1〕[Production of Assembly 1]
실시예 1 내지 2 및 비교예 1 내지 13의 조립물을 유동층 조립법에 의해 표 1 내지 2에 기재된 배합에 따라 이하의 수순으로 제조하였다.The granules of Examples 1 to 2 and Comparative Examples 1 to 13 were prepared according to the formulations described in Tables 1 and 2 by the fluidized bed granulation method in the following procedures.
각 원료를 칭량한 후, 분체 원료와 결합제액을 각각 준비하고, 분체 원료를 유동층 조립 코팅 장치(상품명: SFC-LABO, 프로인트 산교(주) 제조)에 투입하고, 상기 장치의 저부로부터 60℃로 가온한 온풍을 불어 넣고, 분체 원료를 유동시켜 혼합하였다. 계속해서, 상기 장치의 상부의 스프레이 노즐로부터 상기 결합제액을 6mL/분, 공기압 0.8MPa로 분체 원료에 분무하여 조립하고, 건조함으로써 조립물을 얻었다.After weighing each raw material, a powder raw material and a binder liquid were prepared respectively, and a powder raw material was put into a fluidized bed granulation coating apparatus (brand name: SFC-LABO, Freund Sangyo Co., Ltd.), and 60 degreeC from the bottom of the said apparatus. The warm warm air was blown in, and the powder raw material was flowed and mixed. Subsequently, the binder liquid was sprayed onto the powder raw material at 6 mL / min and air pressure 0.8 MPa from the spray nozzle at the top of the apparatus, granulated, and dried to obtain a granulated product.
〔조립물의 제조 2〕[Production 2 of Assembly]
실시예 3의 조립물을 유동층 조립법에 의해 표 3에 기재된 배합에 따라 이하의 수순으로 제조하였다.The granulated material of Example 3 was manufactured by the fluidized bed granulation method in the following procedures according to the formulation of Table 3.
각 원료를 칭량한 후, 1차 분체 원료, 2차 분체 원료 및 결합제액(91.5L)을 각각 준비하고, 1차 분체 원료를 유동층 조립 코팅 장치(상품명: FLO-300, 프로인트 산교(주) 제조)에 투입하고, 상기 장치의 저부로부터 90℃로 가온한 온풍을 불어 넣고, 분체를 유동시켜 혼합하였다. 계속해서, 상기 장치의 상부의 스프레이 노즐로부터 상기 결합제액을 1850mL/분, 공기압 0.34MPa로 1차 분체 원료에 15분간 분무한 후, 결합제액의 분무를 정지하고, 온풍에 의한 분체의 유동 상태를 유지하며 3분간 건조하였다. 그 후, 결합제액의 분무를 재개하여, 상기와 동일한 조건에서 5분간 분무한 후, 결합제액의 분무를 정지하고, 온풍에 의한 분체의 유동 상태를 유지하며 5분간 건조하였다. 그 후, 다시 결합제액의 분무를 상기와 동일한 조건에서 5분간 행한 후, 결합제액의 분무를 정지하고, 온풍에 의한 분체의 유동 상태를 유지하며 15분간 건조함으로써 1차 조립물을 얻었다.After weighing each raw material, primary powder raw material, secondary powder raw material, and binder liquid (91.5 L) were prepared, respectively, and the primary powder raw material was fluid bed granulation coating apparatus (trade name: FLO-300, Freund Sangyo Co., Ltd.). Production), the warm air warmed to 90 ° C from the bottom of the apparatus was blown, and the powder was flowed and mixed. Subsequently, after spraying the binder liquid on the primary powder raw material for 15 minutes at 1850 mL / min and an air pressure of 0.34 MPa from the upper spray nozzle of the apparatus, the spraying of the binder liquid was stopped, and the flow state of the powder by warm air was stopped. Dried for 3 minutes. Then, spraying of binder liquid was restarted and sprayed for 5 minutes on the same conditions as the above, spraying of binder liquid was stopped, and it dried for 5 minutes, maintaining the flow state of the powder by warm air. Thereafter, spraying of the binder liquid was again performed for 5 minutes under the same conditions as described above, and then spraying of the binder liquid was stopped, and the primary granulated product was obtained by drying for 15 minutes while maintaining the flow state of the powder by warm air.
이어서, 유동층 조립 코팅 장치의 운전을 일단 정지하고, 장치에 1차 분체 원료 중의 덱스트린과 동일 종류의 덱스트린(2차 분체 원료)을 추가 투입하고, 상기 장치의 저부로부터 90℃로 가온한 온풍을 불어 넣고, 1차 조립물과 추가한 2차 분체 원료를 유동시켜 혼합하였다. 계속해서, 상기와 동일한 조건에서, 상기 결합제액을 15분간 분무한 후, 결합제액의 분무를 정지하고, 온풍에 의한 분체의 유동 상태를 유지하며 3분간 건조하였다. 그 후, 결합제액의 분무를 재개하여, 상기와 동일한 조건에서 5분간 분무하고, 5분간 건조하였다. 그 후, 다시 결합제액의 분무를 상기와 동일한 조건에서 5분간 행한 후, 결합제액의 분무를 정지하고, 온풍에 의한 분체의 유동 상태를 유지하며 15분간 건조함으로써 조립물을 얻었다.Subsequently, the operation of the fluidized bed granulation coating apparatus was once stopped, and the same type of dextrin (secondary powder raw material) as the dextrin in the primary powder raw material was further added to the apparatus, and the warm air warmed to 90 ° C. was blown from the bottom of the apparatus. The primary granulated material and the added secondary powder raw material were flowed and mixed. Subsequently, after spraying the said binder liquid for 15 minutes on the same conditions as the above, spraying of the binder liquid was stopped and it dried for 3 minutes, maintaining the flow state of the powder by warm air. Then, spraying of binder liquid was restarted, it sprayed for 5 minutes on the same conditions as the above, and dried for 5 minutes. Then, after spraying binder liquid for 5 minutes on the same conditions as the above, spraying of binder liquid was stopped and the granulated material was obtained by drying for 15 minutes, maintaining the flow state of the powder by warm air.
〔조립물의 평가〕[Evaluation of assembly]
얻어진 조립물에 대하여 각각 이하의 평가를 행하였다. 평가 결과를 표 1 내지 3에 나타내었다.The following evaluation was performed about the obtained granulated material, respectively. The evaluation results are shown in Tables 1-3.
(분산성의 평가)(Evaluation of dispersibility)
100mL 유리 비이커에, 10℃의 물(상품명: 남알프스의 천연수, 산토리(주) 제조) 100g과 3cm의 교반자를 넣고, 다음으로 얻어진 조립물 1.5g을 조용히 투입하였다. 투입 후 5초간 정치하고, 다음으로 교반기로 700rpm, 15초간 교반하였다. 교반 후, 응어리의 발생을 육안에 의해 확인하고, 하기의 2단계로 분산성에 대하여 평가하였다.Into a 100 mL glass beaker, 100 g of 10 ° C. water (brand name: natural water of Southern Alps, manufactured by Suntory Co., Ltd.) and a stirrer of 3 cm were placed, and then 1.5 g of the granulated product obtained was quietly charged. After the addition, the mixture was allowed to stand for 5 seconds and then stirred at 700 rpm for 15 seconds with a stirrer. After stirring, the formation of the core was visually confirmed and evaluated for dispersibility in the following two steps.
○: 응어리가 발생하지 않음○: no core
×: 응어리가 발생함×: core occurs
(풍미의 평가)(Evaluation of the flavor)
상기의 분산성의 평가에서의 교반 후, 10분간 정치한 후, 풍미를 확인하였다.After stirring in the said dispersibility evaluation, after leaving still for 10 minutes, the flavor was confirmed.
○: 쓴맛이나 아린맛 등의 이미를 느끼지 않음(Circle): It does not feel already, such as bitterness and alin taste.
×: 쓴맛이나 아린맛 등의 이미를 느낌×: Feel the bitterness, such as a bitter taste
(종합 평가)(General evaluation)
상기 분산성의 평가 및 풍미의 평가를 바탕으로 하기의 2 단계로 종합 평가를 행하였다.Based on the evaluation of the dispersibility and the evaluation of the flavor, comprehensive evaluation was performed in the following two steps.
○: 어느 평가나 ○○: any rating ○
×: 어느 하나의 평가가 ××: any one rating ×
(농후 유동식에서의 평가)(Evaluation in Rich Formula)
얻어진 실시예 1 및 실시예 3의 조립물에 대하여 이하의 방법에 의해 응어리의 발생 억제의 평가, 점도의 평가, 및 풍미의 평가를 행하였다.About the obtained granules of Example 1 and Example 3, evaluation of generation | occurrence | production suppression of a core, evaluation of a viscosity, and flavor were performed by the following method.
농후 유동식(상품명: CZ-Hi, 클리니코(주) 제조) 100g을 약숟가락으로 교반하면서, 실시예 1 또는 실시예 3의 조립물을 3.0g 첨가한 바, 어느 경우나 바로 액 중 전체에 분산되었고, 응어리도 발생하지 않았다. 또한, 10분간 정치 후, 추가로 30초간 약숟가락으로 교반하고, 점도를 측정(B형 점도계/로터 No.3/12rpm)한 바, 실시예 1에서는 5000mPa·s, 실시예 3에서는 5100mPa·s로, 어느 경우나 양호한 점도였다. 이 점도를 부여한 농후 유동식은 모두 쓴맛·아린맛 등의 이미를 느끼지 않고, 풍미도 양호하여, 저작·연하 곤란자를 위한 농후 유동식으로서 사용할 수 있는 것이었다.While adding 100 g of the granulated material of Example 1 or Example 3 while stirring 100 g of a rich liquid formula (trade name: CZ-Hi, manufactured by Clinico Co., Ltd.) with a spoon, in any case, it was immediately dispersed in the whole liquid. And no core occurred. Further, after standing for 10 minutes, the mixture was stirred for about 30 seconds with a spoon, and the viscosity was measured (B-type viscometer / rotor No. 3/12 rpm). In Example 1, 5000 mPa · s, and in Example 3, 5100 mPa · s In all cases, it was a favorable viscosity. All of the thick liquid formulas to which this viscosity was given did not feel bitterness or astringent taste, but had a good flavor and could be used as a rich liquid formula for those with difficulty in chewing and swallowing.
Claims (7)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012190199 | 2012-08-30 | ||
JPJP-P-2012-190199 | 2012-08-30 | ||
PCT/JP2013/061677 WO2014034176A1 (en) | 2012-08-30 | 2013-04-19 | Granules and process for producing granules |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20150048116A KR20150048116A (en) | 2015-05-06 |
KR102027625B1 true KR102027625B1 (en) | 2019-10-01 |
Family
ID=50183004
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020157003712A KR102027625B1 (en) | 2012-08-30 | 2013-04-19 | Granules and process for producing granules |
Country Status (5)
Country | Link |
---|---|
JP (1) | JP5828962B2 (en) |
KR (1) | KR102027625B1 (en) |
CN (1) | CN104602539A (en) |
TW (1) | TWI572293B (en) |
WO (1) | WO2014034176A1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5909791B1 (en) * | 2015-02-12 | 2016-04-27 | 松谷化学工業株式会社 | Xanthan gum granulated product and thickening composition |
AU2020246373A1 (en) * | 2019-03-22 | 2021-10-07 | International N&H Denmark Aps | A process for preparing a readily dispersible hydrocolloid composition |
WO2021010257A1 (en) * | 2019-07-12 | 2021-01-21 | 森永乳業株式会社 | Composition for imparting thickness |
WO2022071471A1 (en) | 2020-10-02 | 2022-04-07 | 森永乳業株式会社 | Thickening composition |
CN114394872A (en) * | 2022-01-29 | 2022-04-26 | 重庆市中绿农业开发有限责任公司 | Silkworm excrement ecological organic fertilizer and preparation method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3822299B2 (en) * | 1997-01-17 | 2006-09-13 | 扶桑化学工業株式会社 | Water solubility promoter for poorly water soluble substances |
JP3930897B1 (en) * | 2006-08-16 | 2007-06-13 | 太陽化学株式会社 | Thickening composition with improved viscosity development |
KR100809911B1 (en) * | 1999-02-18 | 2008-03-06 | 후소카가쿠코교 가부시키가이샤 | Masking agent |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000217547A (en) * | 1999-01-27 | 2000-08-08 | Ajinomoto Co Inc | Amino acid-containing composition having reduced bitter taste |
JP3795365B2 (en) * | 2001-09-28 | 2006-07-12 | 和光堂株式会社 | Medication supplements |
EP1806974A1 (en) * | 2004-10-26 | 2007-07-18 | Nestec S.A. | De-bittering creamer |
ES2585355T3 (en) | 2005-03-11 | 2016-10-05 | Taiyo Kagaku Co., Ltd. | Thickening composition, improved in the appearance of its viscosity |
JP4347248B2 (en) | 2005-03-29 | 2009-10-21 | 森永乳業株式会社 | Tromi composition |
JP5392964B2 (en) * | 2005-06-29 | 2014-01-22 | 太陽化学株式会社 | Viscosity modifier |
JP5388414B2 (en) | 2006-12-27 | 2014-01-15 | 三栄源エフ・エフ・アイ株式会社 | Powder granulation method |
JP4824628B2 (en) * | 2007-05-25 | 2011-11-30 | 日清食品ホールディングス株式会社 | Salt substitute, low-salt processed food, and method for producing the same |
JP5628502B2 (en) * | 2009-09-18 | 2014-11-19 | 日本水産株式会社 | Salty taste enhancer and food and drink containing the same |
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 |
JP5478231B2 (en) * | 2009-12-11 | 2014-04-23 | 日清オイリオグループ株式会社 | Thickener granulated product and method for producing the same |
JP4909429B2 (en) * | 2010-04-27 | 2012-04-04 | 日清オイリオグループ株式会社 | Thickener granulated product and method for producing the same |
-
2013
- 2013-04-19 WO PCT/JP2013/061677 patent/WO2014034176A1/en active Application Filing
- 2013-04-19 CN CN201380044824.2A patent/CN104602539A/en active Pending
- 2013-04-19 KR KR1020157003712A patent/KR102027625B1/en active IP Right Grant
- 2013-04-19 JP JP2014532825A patent/JP5828962B2/en active Active
- 2013-04-26 TW TW102115088A patent/TWI572293B/en active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3822299B2 (en) * | 1997-01-17 | 2006-09-13 | 扶桑化学工業株式会社 | Water solubility promoter for poorly water soluble substances |
KR100809911B1 (en) * | 1999-02-18 | 2008-03-06 | 후소카가쿠코교 가부시키가이샤 | Masking agent |
JP3930897B1 (en) * | 2006-08-16 | 2007-06-13 | 太陽化学株式会社 | Thickening composition with improved viscosity development |
Also Published As
Publication number | Publication date |
---|---|
KR20150048116A (en) | 2015-05-06 |
WO2014034176A1 (en) | 2014-03-06 |
TW201408219A (en) | 2014-03-01 |
CN104602539A (en) | 2015-05-06 |
TWI572293B (en) | 2017-03-01 |
JPWO2014034176A1 (en) | 2016-08-08 |
JP5828962B2 (en) | 2015-12-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101745751B1 (en) | Granular thickening agent and method for producing the same | |
KR102027625B1 (en) | Granules and process for producing granules | |
JP5820386B2 (en) | Powder mix | |
JP5909791B1 (en) | Xanthan gum granulated product and thickening composition | |
ES2729843T3 (en) | Thickening composition and a method to produce the same | |
JP5478231B2 (en) | Thickener granulated product and method for producing the same | |
JP5192189B2 (en) | Method for preventing ramping of water-soluble polymer and granule composition in which ramping is prevented | |
JP5088867B2 (en) | Chewing / swallowing aid | |
JP2013234291A (en) | Thickening composition | |
JP6181883B2 (en) | Jelly composition and food | |
JP2004208562A (en) | Thickening additive | |
JP5026348B2 (en) | Thickener for chewing and swallowing difficulties | |
JP2009095341A (en) | Lump-preventing agent for thickening polysaccharides | |
JP2015130840A (en) | Powder food | |
JP2016041064A (en) | Adhesive paste preparation for milk beverage | |
WO2017002718A1 (en) | Lump formation-preventing agent | |
JP2017055763A (en) | Adhesive paste formulation | |
JP2018057347A (en) | Jelly agent composition and food containing jelly agent composition | |
JP6716417B2 (en) | Jelly composition and jelly-like food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AMND | Amendment | ||
E902 | Notification of reason for refusal | ||
AMND | Amendment | ||
E601 | Decision to refuse application | ||
AMND | Amendment | ||
X701 | Decision to grant (after re-examination) | ||
GRNT | Written decision to grant |