KR102027625B1 - Granules and process for producing granules - Google Patents

Abstract

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

GRANULES AND PROCESS FOR PRODUCING GRANULES}

The present invention relates to granules and methods of making the granules.

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.

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.

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.

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.

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).

WO2006 / 095756 A1 Japanese Patent Laid-Open No. 2006-271258 Japanese Patent Publication No. 2008-161092

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.

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.

In order to achieve the above object,

[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.

In addition, the present invention provides the following [2] to [7] to achieve the above object.

[2] The granulated product according to the above [1], which contains dextrin.

[3] The granulated product according to the above [1] or [2], wherein the binder contains dextrin.

[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] The method for producing a granulated product according to the above [4], wherein the powder raw material contains dextrin.

[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] A food comprising the granulated product according to any one of the above [1] to [3].

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.

[Granulated Material According to Embodiment of the Invention]

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.

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.

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.

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.

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.

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.

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.

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.

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.

[Method for Producing Granulated Material According to Embodiment of the Present Invention]

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.

It is preferable that the powder raw material further contain dextrin as an excipient. The content is as described above.

Moreover, it is preferable to contain the dextrin as a binder in the said binder aqueous solution. The content is as described above.

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.

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.

[Effects of Embodiments of the Invention]

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.

Next, although an Example demonstrates this invention, this invention is not limited by these Examples.

Example

[Production of Assembly 1]

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.

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.

[Production 2 of Assembly]

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.

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.

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.

[Evaluation of assembly]

The following evaluation was performed about the obtained granulated material, respectively. The evaluation results are shown in Tables 1-3.

(Evaluation of dispersibility)

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.

○: no core

×: core occurs

(Evaluation of the flavor)

After stirring in the said dispersibility evaluation, after leaving still for 10 minutes, the flavor was confirmed.

(Circle): It does not feel already, such as bitterness and alin taste.

×: Feel the bitterness, such as a bitter taste

(General evaluation)

Based on the evaluation of the dispersibility and the evaluation of the flavor, comprehensive evaluation was performed in the following two steps.

○: any rating ○

×: any one rating ×

(Evaluation in Rich Formula)

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.

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)

Food for the mastication and swallowing difficulty, which contains 20 to 70% by mass of xanthan gum and 1.5 to 7% by mass of sodium gluconate, and 0.2 to 0.4% by mass of magnesium chloride added together with the binder. Granules. The granulated product for foods for mastication and swallowing difficulty according to claim 1, which contains dextrin. The granule for food for mastication and swallowing difficulty according to claim 1, wherein the binder contains dextrin. The manufacturing method of the granulated product for foods for mastication and swallowing difficulty as described in any one of Claims 1-3, The binder containing the said magnesium chloride in the powder raw material containing the said xanthan gum and the said sodium gluconate The manufacturing method of the granulated product for foods for mastication and swallowing difficulty characterized by having the process of spraying an aqueous solution, granulating, and drying. The method for producing a granulated product for food for mastication and swallowing difficulty according to claim 4, wherein the powder raw material contains dextrin. The said binder aqueous solution contains dextrin as said binder, The manufacturing method of the granulated product for foods for mastication and swallowing difficulty of Claim 4 characterized by the above-mentioned. Food containing the granulated material for foods for mastication and swallowing difficulty as described in any one of Claims 1-3.