WO2008088196A1 - Composition pulvérulente de substances hygroscopiques et son procédé de fabrication - Google Patents

Composition pulvérulente de substances hygroscopiques et son procédé de fabrication Download PDF

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WO2008088196A1
WO2008088196A1 PCT/KR2008/000335 KR2008000335W WO2008088196A1 WO 2008088196 A1 WO2008088196 A1 WO 2008088196A1 KR 2008000335 W KR2008000335 W KR 2008000335W WO 2008088196 A1 WO2008088196 A1 WO 2008088196A1
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starch
oligosaccharides
hygroscopic substances
weight
substances
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PCT/KR2008/000335
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English (en)
Inventor
Jung-Sook Han
Chun-Ho Bae
Seung-Young Lee
Ho-Joon Choi
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Samyang Genex Corporation
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Priority claimed from KR1020080005713A external-priority patent/KR100933263B1/ko
Publication of WO2008088196A1 publication Critical patent/WO2008088196A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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

Definitions

  • the present invention relates to a powder composition of hygroscopic substances prepared by dissolving hygroscopic substances in starch and/or a starch grain solution, by adding an emulsifier and/or an edible oil and fat to the solution, and by alpharizing and powderizing the mixture, and a manufacturing method thereof.
  • the above starch and/or starch matrix grain substance is alpharized to improve digestion rate, and at the same time to solve the deliquescent and hygroscopic problems of the above hygroscopic substances and to improve the manufacturing and distribution processes.
  • Fructo-oligosaccharides which are well-known hygroscopic substances, are oligosaccharides that are abundant in nature and are mixtures consisting of glucose linked to 1-3 fructose units. Fructo-oligosaccharides are often used in beverages, confectioneries, baked goods, health foods, and other foods because they inhibit the growth of harmful bacteria in the large intestine, have an effect of cleaning the digestive tract, help the growth of probiotic bacteria, , and have a low calorie value.
  • fructo-oligosaccharides in feedstock can promote the growth of pigs and cows, can help decrease the frequency of diarrhea as a result of the improved bacterial flora in the large intestine, and can help eliminate harmful metabolites with a foul odor. Also, fructo-oligosaccharides are used as a feed additive due to the effect of increasing the feed efficiency through the enhancement of digestion rates of nutrients in the feed.
  • Starch is a food that is widely used as an energy source. Starch forms sticky paste with high viscosity when water and heat are applied to it. This phenomenon is called gelatinization or alpharization of starch. The digestion rate can be improved for gelatinized or alpharized starch (alpha starch) since it can swell well in cold water resulting in a high viscosity, and can be degraded easily by enzymes.
  • alpha starch can be manufactured by drum-drying, extrusion, spray-drying, freeze-drying, or vacuum-drying methods.
  • Drum-drying is a method used for drying aqueous solutions with a high concentration of starch on a surface of a heated drum, and the starch is gelatinized instantly and is coated as a dried thin film while passing through a drum roller. It is possible to manufacture alpha starch having a variety of characteristics according to the temperature and the rotation speed (rpm) of the drum and the input concentration.
  • Alpha starch thus prepared is used in various foods such as snacks, soups, baked goods, and confectioneries.
  • Alpha-starch is a dried product of gelatinized starch, and therefore has a tendency of leading to a lumping phenomenon, where the surface absorbs water and swells easily to form lumps that are not easily dissolved. In the conventional manufacturing process, therefore, it is necessary to mix alpha starch with other solid materials sufficiently before adding fluid products including water or to add small amounts of starch continuously while stirring the mixture sufficiently to prohibit the lumping phenomenon.
  • Oligosaccharides discloses a method of preparing pellets by mixing grain products with chicory that contains oligosaccharides in the form of inulin, to provide 0.25% by weight of inulin, and by extrusion.
  • the oligosaccharides content in the product is very low at 0.25%.
  • Japanese Patent No. 6-197702 discloses a powderizing method of enzyme- degraded lecithin that can reduce stickiness.
  • alpharized potato starch or alpharized tapioca starch is added and cooled. Silicon dioxide is added at this point to increase fluidity.
  • the powder product as prepared above involves a complicated manufacturing processes of adding and heating lecithin and a starch-derived aqueous solution, simply adding the alpharized starch, and adding silicon dioxide to provide fluidity.
  • the manufacturing method of the above powder product is a method of powderizing an emulsifier called enzyme-degraded lecithin, and is not aimed at increasing the efficiency of oligosaccharide or alpha starch.
  • the energy cost and expense loss is high when mixing liquid products with solid phase excipients in order to powderize the hygroscopic substances including fructo-oligosaccharides with high hygroscopy and a deliquescence property.
  • the residual oligosaccharides content in the final product is very low. And if one increases the oligosaccharides content to overcome this problem, it causes extrusion molding problem and tends to increase the stickiness of the product.
  • the aim of the present invention to provide a powder composition of hygroscopic substances that is manufactured by mixing and alpharizing hygroscopic substances with starch or starch grain and an emulsifier or edible oil and fat characterized by increased convenience in the manufacturing and distribution processes due to an improved deliquescence property and increased digestion rate by alpharized starch or starch grain.
  • Another aim of the present invention is to provide the manufacturing method of the powder composition of the above hygroscopic substances
  • Figure 1 is a photograph showing the result of observing the lumping phenomenon of the powder of the hygroscopic substances according to Example 1 and the powder of alpha corn starch.
  • Figure Ia shows the result of powder according to Example 1
  • Figure Ib shows the result of the powder of alpha corn starch.
  • Figure 2 shows the result of deliquescence property experiment of the powder composition according to Example 1 of the present invention and Comparative Example 2.
  • Figure 3 shows the result of an experiment to observe the improvement effect of the deliquescence property of the hygroscopic substances powder composition according to alpharizing the starch substances.
  • Figure 3a shows the result of the alpharized starch according to Example 1
  • 3b shows the result of the common starch without alpharization.
  • the present inventors completed the present invention by confirming that the alpharized and powderized powder composition prepared by mixing hygroscopic substances, starch and/or starch grain, and an emulsifier and/or edible oil and fat is easy to work with since it does not melt and is not sticky due to the lack of hygroscopic properties, and that the digestion rate increases because the starch or starch grain is alpharized.
  • the present invention provides a powder composition of hygroscopic substances including hygroscopic substances; one or more starch substances selected from the group consisting of starch and starch grain; and one or more compounds selected from the group consisting of an emulsifier and edible oil and fat.
  • the mixing ratio between the above hygroscopic substances and starch substance is 10:90 ⁇ 90:10, 10:90 ⁇ 80:20, 10:90 ⁇ 70:30, or 10:90 ⁇ 65:35, preferably 20:80 ⁇ 90:10, 20:80 ⁇ 80:20, 20:80 ⁇ 70:30, or 20:80 ⁇ 65:35, or preferably 30:70 ⁇ 90:10, 30:70 ⁇ 80:20, 30:70 ⁇ 70:30, or 30:70 ⁇ 65:35, and more preferably 40:60 ⁇ 90:10, 40:60 ⁇ 80:20, 40:60 ⁇ 70:30, or 40:60 ⁇ 65:35 in weight ratio (weight of hygroscopic substances vs.
  • the characteristics of the present invention are that the above starch substance is alpharized in an appropriate way, and the lumping phenomenon of the alpharized starch is remarkably improved by forming a complex between starch and the emulsifier and/or edible oil and fat in the alpharization process.
  • the content of the above emulsifier and/or edible oil and fat can be 0.1 ⁇ 30 weight% on a solid mass basis compared to the content of the hygroscopic substances and starch substance.
  • the content of the above emulsifier and/or edible oil is lower than the above range, the composition does not remain powdery when exposed to air and the improvement effect of the lumping phenomenon is not enough because of lack of amylose-lipid complexes between the starch and lipid substances(emulsifier and/or edible oil).
  • the content is higher, the product becomes too sticky due to the original property of the emulsifier. It is, therefore, preferable to keep the content ratio as above.
  • hygroscopic substances is a general term regarding substances that absorb moisture when exposed to a hot and humid environment, and that melt or becomes sticky.
  • the hygroscopic substances include one or more compounds selected from the group consisting of fructo-oligosaccharides, galacto-oligosaccharides, isomalto-oligosaccharides, malto-oligosaccharides, soybean- oligosaccharides, xylo-oligosaccharides, palatinose, trehalose, palatinose- oligosaccharides, glucosylsucrose, lactosucrose, lactulose, nigero-oligosaccharides, trehalulose, genji-oligosaccharides, chitosan-oligosaccharides, raffinose, cyclodextrin, branched oligosaccharides, chito-oligosaccharides, maltitol, poly
  • starch substance in the present invention is one or more compounds selected from the group consisting of starch, starch grain, and modified starch.
  • the above starch substance is very safe for the body, is used traditionally as an important energy source from ancient times, and is used widely in food products due to its low cost.
  • starch includes all of the starches conventionally used in food products, and for example, can be selected from the group consisting of one or more substances of corn starch, waxy corn starch, potato starch, tapioca starch, sweet potato starch, wheat starch, and rice starch, but is not limited to any specific species.
  • starch grain can be selected from the group consisting of one or more substances of rice, corn, potato, sweet potato, wheat, tapioca, and their ground products including rice flour, corn flour, potato flour, sweet potato flour, wheat flour, and tapioca flour.
  • modified starch is a starch with modified properties formed by physical, chemical, and/or enzymatic treatment, and can be selected from the group consisting of one or more substances of acid-treated starch, oxidized starch, dextrin, cross-linked starch, alpha ( ⁇ ) starch, acetylated starch, cationic starch, and hydroxypropyl starch, but is not limited to any specific species.
  • Starch, starch grain, and modified starch used as the above starch substance can be used alone or as a mixture of 2 or more.
  • the above starch substance forms an amylose film on the surface of the hygroscopic substances, improves the deligquescence property of the hygroscopic substances, and eliminates the adhering phenomenon while drying.
  • the mixing ratio between hygroscopic substances and starch substance is 10:90 ⁇ 90:10, 10:90 ⁇ 80:20, 10:90 ⁇ 70:30, or 10:90 ⁇ 65:35, preferably 20:80 ⁇ 90:10, 20:80 ⁇ 80:20, 20:80 ⁇ 70:30, or 20:80 ⁇ 65:35, even more preferably 30:70 ⁇ 90:10, 30:70 ⁇ 80:20, 30:70 ⁇ 70:30, or 30:70 ⁇ 65:35, and more preferably 40:60 ⁇ 90:10, 40:60 ⁇ 80:20, 40:60 ⁇ 70:30, or 40:60 ⁇
  • the content of the starch substance is lower than the above range, the improvement effect of the deliquescence property cannot be obtained due to the low amount of film formed on the starch surface.
  • the content ratio of the hygroscopic substances becomes too low and the produced powder composition has a low quality. It is, therefore, preferable to keep the content ratio as above.
  • the form of starch substances in the present invention can be powder, flake, or aqueous solution.
  • the above starch substance can be used in the form of an aqueous solution.
  • the concentration range can be 1 ⁇ 25 Baume, and is preferably 10 - 22 Baume. If the concentration of the aqueous solution of the starch substance exceeds the above range, it is very difficult to make solution because of original starch property. When the concentration is lower, it is not economical due to the large amount of water to evaporate.
  • a characteristic of the present invention of the powder composition of the hygroscopic substances is that a fixed emulsifier and/or edible oil and fat can be included in a fixed content, and can therefore increase the content of the hygroscopic substances in the composition, and at the same time maintains the stable powder state for a long period of time without the deliquescence phenomenon of the hygroscopic substances inside the composition.
  • the lumping phenomenon of the alpharized starch is eliminated by forming the complex between starch and the emulsifier and/or edible oil and fat in the alpharization process, and the deliquescence property of the hygroscopic substances is remarkably improved by effectively inhibiting the direct contact between the hygroscopic substances and water.
  • the powder composition of the hygroscopic substances in the present invention has a characteristic of existing in an alpharized form by forming complexes between the starch substance and the emulsifier and/or edible oil and fat.
  • the powder composition in the present invention does not deliquesce and can maintain a stable powder state for a long period of time without additional treatments such as convection drying. Also, the content of the hygroscopic substances in the final product exceeds
  • the composition does not form lumps due to the improved hygroscopic and deliquescence properties, and disperses in water homogeneously since it does not exhibit the lumping phenomenon.
  • the above emulsifier in the present invention is one or more compounds selected from the group consisting of lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and polyoxyethylene sorbitan fatty acid esters
  • the above edible oil and fat is one or more selected from the group consisting of soybean oil, corn oil, peanut oil, palm oil, olive oil, shortening, emulsified shortening, margarine, and pig fat.
  • the content of the emulsifier and/or edible oil and fat included in the powder composition of the hygroscopic substances in the present invention is 0.1 ⁇ 30 weight%, and preferably 0.5 ⁇ 5 weight% compared to the content of the hygroscopic substances and the starch substance on a solid mass basis.
  • the content of the emulsifier and/or edible oil and fat content exceeds the above range, problems such as increased production cost and a decreased content of the hygroscopic substances can occur.
  • the content is lower than the above range, the effect of starch coating protecting from water penetration is meager, and therefore the product absorbs water and makes sticky lump when exposed to a hot and humid environment. It is, therefore, preferable to keep the content ratio as above.
  • amylose goes out from the starch particles during the alpharization process in the above starch substance and surround the starch particles providing sticky properties, and amylose form complex with the emulsifier and makes it possible to improve the deliquescence property by inhibiting direct contact between the hygroscopic substances and water. Also there is a shortcoming of the lumping phenomenon in the alpha starch that makes it difficult to apply in a manufacturing process of food during dissolving process. It is advantageous to form alpha starch without the lumping phenomenon by utilizing the actions of the emulsifier and/or edible oil and fat.
  • the emulsifier and/or edible oil and fat bind to the helical structure of amylose in the starch to lower the affinity to water, and helping to have highly fluidic and creamy characteristics. Since this complex between the amylose-emulsifier (and/or edible oil and fat) helps to inhibit water absorption and deliquescence in the powder composition, it becomes possible to prepare a powder composition with high fluidity and a stable powder state.
  • the powder composition according to the present invention can be powderized with the substances with hygroscopic and deliquescence properties, can be stored as a powder form even under hot and humid conditions with an improved deliquescence property, and can be dispersed instantly without showing a lumping phenomenon.
  • the powder composition in the present invention can be used widely in food, health foods, and food additives or feed since it can be applied to food and industrial manufacturing processes easily.
  • the present invention provides food, health food, food additives, or feed that includes the powder composition of the hygroscopic substances with the above improved deliquescence property.
  • the present invention also provides a manufacturing process of the powder composition of the hygroscopic substances including: a) a step of mixing hygroscopic substances and one or more starch substances selected from the group consisting of starch, starch grain, and modified starch at the weight ratio of 10:90 ⁇ 90:10 (weight of hygroscopic substances vs.
  • step b) a step of adding one or more compounds selected from the group consisting of an emulsifier and edible oil and fat to the mixture obtained in the above step a) at the weight ratio of 0.1 ⁇ 30 weight% compared to the content of the hygroscopic substances and starch substance on a solid mass basis; and c) a step of alpharizing and powderizing the starch substance in the mixture from step b).
  • the hygroscopic substances, starch, starch grain, emulsifier, and edible oil and fat used in the above steps a) and b) are same as described above.
  • starch substances there is no limitation in the form of starch substances, and the form can be powder, flake, or aqueous solution.
  • the above starch substance can preferably be used in the form of an aqueous solution.
  • the concentration range can be 1 ⁇ 25 Baume, and is preferably 10 ⁇ 22 Baume.
  • step c) there is no limitation in the methods of alpharizing and powderizing the starch substance. It is possible to alpharize and powderize simultaneously by drum-drying or extrusion, or to obtain a gelatinized form first by heating the mixture in step b) to 60 - 160 ° C and to subsequently dry and powderize it by a conventional thin layer-drying, spray-drying, freeze-drying, or vacuum-drying method. It is preferable to use drum drying in the production efficiency and economical points of view in the manufacturing process.
  • the mixture of starch and hygroscopic substances thus prepared has a very high solid content of more than approximately 50%, and therefore the efficiency and the production rate are high since the amount of water to be dried during drum drying is very low. Also, the manufacturing process is very simple since the mixture can be put onto the drum without heating.
  • the powder composition according to the present invention can be powderized with the substances with hygroscopic and deliquescence properties, and can be stored in a powder form even under hot and humid conditions with an improved deliquescence property.
  • the production efficiency and economic efficiency are greatly enhanced by passing through the drum drying process with a highly concentrated solid mixture.
  • the powder composition can be dispersed instantly without the lumping phenomenon and can be used widely in food and industrial manufacturing processes easily.
  • the present invention is further explained in more detail with reference to the following examples. These examples, however, should not be interpreted as limiting the scope of the present invention in any manner.
  • fructo-oligosaccharides liquid products Purity 95%, 70Bx
  • maltodextrin Santodextrin
  • the above mixture was spray-dried at an inlet air temperature of 180 0 C and an outlet air temperature of 90 °C.
  • the oligosaccharides content was above 45 weight% in the above-obtained fructo- oligosaccharides powder mixture.
  • fructo-oligosaccharides powder Purity 95%) (Samyang Genex Corp., SUNOLIGO P) and a corn starch aqueous solution at 22 Baume (Samyang Genex Corp., cornstarch) were mixed on a solid mass basis.
  • Monoglycerin fatty acid ester Rosha, Japan, Rimulsoft
  • the above mixture was poured onto a drum drier with a rotation speed of the drum of 5 rpm, and the surface of the drum was heated to 140 ° C .
  • the mixture was dried as a thin film and ground to prepare a powder form.
  • the solid content in the mixture of oligosaccharides and starch was about 50 weight% with a high production rate, and the evaporation efficiency was improved by 15% when compared to other alpha starches.
  • the thus-obtained powder was parch-dried without showing any stickiness, and the fructo-oligosaccharides content was above 45 weight% in the powder product, showing the possibility of manufacturing high purity powder product.
  • the mixture was dried as a thin film and ground to prepare a powder form.
  • the solid content in the mixture of oligosaccharides and starch was about 50 weight% with a high production rate, and the evaporation efficiency was improved by 15% when compared to other alpha starches.
  • the thus-obtained powder was parch-dried without showing any stickiness, and the fructo-oligosaccharides content was above 45 weight% in the powder product, showing the possibility of manufacturing a high purity powder product.
  • Monoglycerin fatty acid ester (Rikenvita, Japan, Rimulsoft) at 0.5 weight% were added compared to the above fructo-oligosaccharides and cornstarch contents on a solid mass basis and stirred.
  • the above mixture was poured onto a drum drier with a rotation speed of the drum of 5 rpm, and the surface of the drum was heated to
  • the mixture was dried as a thin film and ground to prepare a powder form.
  • the thus-obtained powders of Examples 5, 6, and 7 were parch-dried without showing any stickiness, and the fructo-oligosaccharides content was above 50, 55, and 60 weight%, respectively, in the powder products, indicating the possibility of manufacturing a high purity powder product. Also, the powders of Examples 3 and 4 did not absorb water at all at 10 days after the preparation, similar to alpha corn starch.
  • Example 1 The powder of Example 7 remained powdery for 20 hours, after them became hygroscopic but disintegrated easily.
  • the powder of Example 8 began to harden in 10 hours, and the powder of Example 9 absorbed water and hardened in 9 hours.
  • the powder of Example 9 hardened in 8 hours.
  • the powder of Comparative Example 6 hardened in 4 hours, and the powder of
  • Comparative Example 7 absorbed water and melted in 1 hour.
  • fructo-oligosaccharides liquid products Purity 95%, 70Bx
  • a corn starch aqueous solution at 22 Baume (Samyang Genex Corp., cornstarch) were mixed on a solid mass basis.
  • Saccharose fatty acid ester P-IOO Example 11
  • P-1570 Example 12
  • S-370 Example 13
  • Tween 20 Example 14
  • Tween 80 Example 15
  • the above mixture was poured onto a drum drier with a rotation speed of the drum of 5 rpm, and the surface of the drum was heated to 140 ° C .
  • the mixture was dried as a thin film and ground to prepare a powder form.
  • the powders obtained from Examples 11, 12, 13, and 14 were parch-dried without showing any stickiness, and the fructo-oligosaccharides content was above 45 weight% in the powder product, indicating the possibility of manufacturing a high purity powder product.
  • Monoglycerin fatty acid ester (Rikenvita, Japan, Rimulsoft) at 0.01 weight% (Comparative Example 8), 0.1% (Example 16), 2 weight% (Example 17), 5 weight% (Example 18), 10 weight% (Example 19), 30 weight% (Example 20), and 40 weight% (Comparative Example 9), respectively, were added compared to the above fructo-oligosaccharides and cornstarch contents on a solid mass basis and stirred.
  • the above mixture was poured onto a drum drier with a rotation speed of the drum at 5 rpm, and the surface of the drum was heated to 140 ° C .
  • the mixture was dried as a thin film and ground to prepare a powder form.
  • Example 16 When the emulsifier contents were 0.1% (Example 16), 2 weight% (Example 17), 5 weight% (Example 18), 10 weight% (Example 19), and 30 weight% (Example 20), a film formed satisfactorily and dried well.
  • Comparative Example 8 where 0.01 weight% of the emulsifier was used, the dough was sticky, and the film was not separated from the drum drier and got scorched.
  • Comparative Example 9 where 40 weight% of the emulsifier was used, the amount of starch that could be coated as a thin film was relatively small, resulting in a very thin film. Because of too much emulsifier compared to starch, there were extra emulsifiers that could't form complex with starch. These extra emulsifiers caused some problems in coating, drying, and grinding processes.. The thus-obtained powders of Examples 16 ⁇ 20 were parch-dried without showing any stickiness.
  • the above mixture was poured onto a drum drier with a rotation speed of the drum of 5 rpm, and the surface of the drum was heated to 140 ° C .
  • film was formed satisfactorily on the drum drier.
  • the thus- obtained powders of Examples 21 and 22 were parch-dried without showing any stickiness, and the galacto-oligosaccharides content was above 25 weight% in the powder product.
  • Soybean oil at 1 weight% was added compared to the above fructo-oligosaccharides and corn starch contents on a solid mass basis and stirred.
  • the above mixture was poured onto a drum drier with a rotation speed of the drum of 5 rpm, and the surface of the drum was heated to 140 ° C .
  • the thus-obtained powder was parch-dried without showing any stickiness, and the fructo-oligosaccharides content was above 45 weight% in the powder product.
  • Example 26 aqueous solutions at 21 Baume were mixed on a solid mass basis. Monoglycerin fatty acid ester (Rikenvita, Japan, Rimulsoft) at 0.5 weight% was added compared to the above fructo-oligosaccharides and cornstarch contents on a solid mass basis and stirred. The above mixture was poured onto the drum drier with the rotation speed of the drum at 5 rpm, and the surface of the drum was heated to 140 ° C .
  • fructo-oligosaccharides liquid products Purity 95%, 70Bx
  • corn starch aqueous solution at 22 Baume (Samyang Genex Corp., cornstarch) were mixed on a solid mass basis.
  • Monoglycerin fatty acid ester Rosinvita, Japan, Rimulsoft
  • the above mixture was spray-dried at an inlet air temperature of 180 ° C and an outlet air temperature of 90 ° C .
  • the fructo- oligosaccharides content was above 45 weight% in the powder product.
  • Example 1 Estimation of hygroscopicity> Twenty grams each of the powders obtained from the above examples and comparative examples were dispensed into a petri dish and flattened. The powders were stored in a thermo-hygrostat at 30 ° C and 80% relative humidity to evaluate the hygroscopicity. The results are listed in Table 1.
  • compositions of Examples 1 ⁇ 27 that contained certain contents of emulsifier and/or edible oil and fat remained parch-dried and powdery for at least 5 hours, but those of Comparative Examples 1 - 5 that did not contain an emulsifier and/or edible oil and fat and those of Comparative Examples 6 and 7 with less than 20 weight% of the starch substance content absorbed water and melted or hardened as a deliquescence process in 4 hours and in most cases in 2 hours.
  • the deliquescence and lumping phenomenon were distinctively improved by containing a certain content range of the emulsifier and/or edible oil and fat and the starch substance in the composition of the present invention.
  • Example 16 and Comparative Example 8 when the content of the emulsifier and/or edible oil and fat is lower than 0.1 weight% compared to the content of hygroscopic substances and starch substance, the composition becomes sticky without much improvement of the lumping phenomenon.
  • Example 20 and Comparative Example 9 when the content of the emulsifier and/or edible oil and fat is higher than 30 weight% compared to the content of hygroscopic substances and starch substance, the composition becomes too sticky, which is a characteristic of the emulsifier and/or edible oil and fat.
  • powder composition that remains as a stable powder for more than 5 hours can be obtained by any drying and powderizing methods of the hygroscopic substances, but the time remaining in a stable powder form is longer when the mixture is dried as a thin film and ground than when the mixture is spray-dried.

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Abstract

La présente invention concerne une composition pulvérulente de substances hygroscopiques préparée en dissolvant les substances hygroscopiques dans de l'amidon et/ou une solution de grain d'amidon, en ajoutant un émulsifiant et/ou des matières grasses alimentaires à la solution, et en transformant en alpha et en réduisant en poudre le mélange, et son procédé de fabrication. La composition pulvérulente de substances hygroscopiques est caractérisée en ce que la substance à base de grain de matrice d'amidon et d'amidon susmentionnée est transformée en alpha à la fois pour améliorer la vitesse de digestion, et pour résoudre les problèmes hygroscopiques et de déliquescence des substances hygroscopiques susmentionnées et pour améliorer les procédés de fabrication et de distribution.
PCT/KR2008/000335 2007-01-19 2008-01-18 Composition pulvérulente de substances hygroscopiques et son procédé de fabrication WO2008088196A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR20070005998 2007-01-19
KR10-2007-0005998 2007-01-19
KR1020080005713A KR100933263B1 (ko) 2007-01-19 2008-01-18 흡습성 물질의 분말 조성물 및 이의 제조 방법
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009145647A1 (fr) * 2008-05-27 2009-12-03 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Procédé de préparation d'une poudre s'écoulant librement à l'aide d'un additif tréhalose
JP2019213476A (ja) * 2018-06-12 2019-12-19 株式会社Ｊ−オイルミルズ ふりかけ付着低減剤

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Publication number Priority date Publication date Assignee Title
US5112272A (en) * 1988-04-22 1992-05-12 Nutridan Engineering A/S Method for providing a cut around the anus of an animal, which is suspended from its back feet, to free the rectum from the carcass, and apparatus for performing said method
JP2003325127A (ja) * 2002-05-08 2003-11-18 Takasago Internatl Corp 粉末組成物
KR20060103922A (ko) * 2003-11-17 2006-10-04 카아길, 인코포레이팃드 레시틴 함유 과립 조성물 및 그 제조 방법

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5112272A (en) * 1988-04-22 1992-05-12 Nutridan Engineering A/S Method for providing a cut around the anus of an animal, which is suspended from its back feet, to free the rectum from the carcass, and apparatus for performing said method
JP2003325127A (ja) * 2002-05-08 2003-11-18 Takasago Internatl Corp 粉末組成物
KR20060103922A (ko) * 2003-11-17 2006-10-04 카아길, 인코포레이팃드 레시틴 함유 과립 조성물 및 그 제조 방법

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009145647A1 (fr) * 2008-05-27 2009-12-03 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Procédé de préparation d'une poudre s'écoulant librement à l'aide d'un additif tréhalose
JP2019213476A (ja) * 2018-06-12 2019-12-19 株式会社Ｊ−オイルミルズ ふりかけ付着低減剤
JP7146465B2 (ja) 2018-06-12 2022-10-04 株式会社Ｊ－オイルミルズ ふりかけ付着低減剤

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