WO2014034176A1 - Produit aggloméré, et procédé de fabrication de celui-ci - Google Patents

Produit aggloméré, et procédé de fabrication de celui-ci Download PDF

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Publication number
WO2014034176A1
WO2014034176A1 PCT/JP2013/061677 JP2013061677W WO2014034176A1 WO 2014034176 A1 WO2014034176 A1 WO 2014034176A1 JP 2013061677 W JP2013061677 W JP 2013061677W WO 2014034176 A1 WO2014034176 A1 WO 2014034176A1
Authority
WO
WIPO (PCT)
Prior art keywords
granulated product
mass
raw material
binder
producing
Prior art date
Application number
PCT/JP2013/061677
Other languages
English (en)
Japanese (ja)
Inventor
荒川　亮
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to JP2014532825A priority Critical patent/JP5828962B2/ja
Priority to CN201380044824.2A priority patent/CN104602539A/zh
Priority to KR1020157003712A priority patent/KR102027625B1/ko
Publication of WO2014034176A1 publication Critical patent/WO2014034176A1/fr

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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
    • 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
    • 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 granulated product and a method for producing the granulated product.
  • thickening polysaccharides have the property of expressing high viscosity in a small amount, they are widely used in food applications to adjust texture, stabilize texture, and thicken.
  • thickening polysaccharides used in food applications include water-soluble polymers such as xanthan gum, guar gum, carrageenan, locust bean gum, sodium alginate, and pullulan.
  • xanthan gum is a highly stable thickening polysaccharide that has a high viscosity with a small amount of addition, is not easily affected by acid and salt in foods, is resistant to heating, and is highly stable. It is widely used.
  • xanthan gum While having the above characteristics, xanthan gum has a problem that when the powder itself is added to a liquid, it is easy to generate lumps due to poor dispersibility, and it takes time to completely dissolve lumps.
  • composition which bound potassium salt to the powder surface of xanthan gum (refer patent document 1), and the composition containing xanthan gum and a water-soluble calcium salt (refer patent document 2).
  • a method of granulating a water-soluble polymer powder such as xanthan gum using an aqueous solution containing gluconic acid or a salt thereof as a binder see Patent Document 3).
  • an object of the present invention is to provide a granulated product and a method for producing the granulated product, which can improve the dispersibility of xanthan gum without causing a bitter taste, a delicious taste, and the like.
  • the present invention provides [1] Granulation characterized by containing 20% by mass or more of xanthan gum and 1-7% by mass of sodium gluconate and 0.2-1.2% by mass of magnesium chloride added together with the binder Offer things.
  • the present invention provides the following [2] to [7].
  • [2] The granulated product according to the above [1], which contains dextrin.
  • [3] The granulated product according to [1] or [2], wherein the binder contains dextrin.
  • [4] The 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 contains the magnesium chloride.
  • a method for producing a granulated product comprising the steps of spraying an aqueous solution, granulating and drying.
  • [5] The method for producing a granulated product according to the above [4], wherein the powder raw material contains dextrin.
  • the present invention it is possible to provide a granulated product and a method for producing the granulated product that can improve the dispersibility of xanthan gum without causing a bitter taste, a delicious taste, or the like.
  • the granulated product according to the embodiment of the present invention contains 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 the binder. It is characterized by that.
  • the granulated product contains 20% by mass or more of xanthan gum as a thickening polysaccharide.
  • the xanthan gum content in the granulated product is preferably 22 to 70% by mass, more preferably 25 to 60% by mass, further preferably 25 to 50% by mass, and most preferably 35 to 45% by mass.
  • the granulated product contains 1 to 7% by mass of sodium gluconate.
  • the content of sodium gluconate in the granulated product is preferably 1 to 6% by mass, more preferably 1.5 to 5% by mass, further preferably 1.5 to 4.5% by mass, and most preferably 2 to 4% by mass. preferable.
  • the content is less than 1% by mass, the dispersibility of the granulated product is deteriorated and lumps are generated, and when the content is more than 7% by mass, a bitter taste, a delicious taste and the like appear.
  • the granulated product contains 0.2 to 1.2% by mass of magnesium chloride added together with the binder.
  • the magnesium chloride content in the granulated product 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 preferred is 3 to 0.45 mass%.
  • the said content is a content as magnesium chloride hexahydrate.
  • the binder preferably contains dextrin.
  • the content in the granulated product is preferably 1 to 20% by mass, more preferably 2 to 15% by mass, and further preferably 3 to 10% by mass.
  • magnesium chloride is present in a state of being adhered around the xanthan gum particles and the sodium gluconate particles.
  • a thickening polysaccharide other than xanthan gum can be contained in the granulated product, but the xanthan gum content must not be exceeded. It is preferable to contain only xanthan gum as the thickening polysaccharide in the granulated product. It is also preferable to contain 0.5 to 3% by mass (preferably 1 to 2% by mass) of CMC sodium salt in addition to xanthan gum.
  • the granulated product may further contain an excipient such as dextrin.
  • Excipients such as dextrin can be included as a powder raw material.
  • dextrin is preferably used.
  • the content is preferably 20 to 60% by mass, more preferably 30 to 60% by mass, and further preferably 45 to 55% by mass.
  • the granulated product according to the embodiment of the present invention can be used as a thickener, and can be suitably used as a thickener for foods (including beverages), particularly as a thickener for foods for those with difficulty in chewing / swallowing. it can.
  • a thickener for foods (including beverages), particularly as a thickener for foods for those with difficulty in chewing / swallowing. it can.
  • the dispersibility of the thickening polysaccharide in water or the like can be improved.
  • the target food to which the granulated product according to the embodiment of the present invention is added is not particularly limited.
  • water, milk, milk drink, lactic acid bacteria drink, soft drink with fruit juice, carbonated drink, fruit juice drink, Vegetable juice, tea drink, sports drink, functional drink, vitamin supplement drink, nutritional balance drink, wine, etc. Can be added directly to these to thicken the liquid.
  • the manufacturing method of the granulated material which concerns on embodiment of this invention has the process of spraying the granule raw material containing the said xanthan gum and the said sodium gluconate by spraying the binder aqueous solution containing the said magnesium chloride, and drying. It is characterized by that. Each content is as described above.
  • the powder raw material further contains dextrin as an excipient.
  • the content is as described above.
  • the aqueous binder solution preferably contains dextrin as a binder.
  • the content is as described above.
  • Examples of granulation methods in the present embodiment include fluidized bed granulation method, stirring granulation method, rolling granulation method, spray drying method, extrusion granulation method, rolling granulation method, and coating granulation. Law.
  • a fluidized bed granulation method is particularly preferred.
  • the powder raw material is put into a fluidized bed granulation coating apparatus (trade name: SFC-LABO), and hot air heated to 50 to 100 ° C. is sent from below to supply the powder raw material.
  • the above binder liquid is sprayed onto the mixed powder raw material from above with a nozzle, and the binder liquid is uniformly sprayed onto the powder surface at 3 to 7 mL / min and an air pressure of 0.5 to 1.5 MPa. Then, agglomerated particles are formed and dried to obtain a granulated product.
  • a powder raw material and a binder liquid are prepared, and the powder raw material is put into a fluidized bed granulation coating apparatus (trade name: SFC-LABO, manufactured by Freund Sangyo Co., Ltd.), and the bottom of the apparatus Then, warm air heated to 60 ° C. was blown to flow the powder raw material and mix. Subsequently, the binder liquid was sprayed on the powder raw material at a spray nozzle of 6 mL / min and an air pressure of 0.8 MPa from the spray nozzle at the top of the apparatus, granulated, and dried to obtain a granulated product.
  • a fluidized bed granulation coating apparatus trade name: SFC-LABO, manufactured by Freund Sangyo Co., Ltd.
  • Example 3 The granulated product of Example 3 was produced by the following procedure according to the formulation shown in Table 3 by the fluidized bed granulation method.
  • a primary powder raw material, a secondary powder raw material, and a binder liquid (91.5 L) are prepared, and the primary powder raw material is fluidized bed granulated coating apparatus (trade name: FLO-300). , Manufactured by Freund Sangyo Co., Ltd.), warm air heated to 90 ° C. was blown from the bottom of the apparatus, and the powder was fluidized and mixed. Subsequently, after spraying the binder liquid on the primary powder raw material at 1850 mL / min and air pressure 0.34 MPa for 15 minutes from the spray nozzle at the top of the apparatus, the spraying of the binder liquid was stopped, The fluidized state was maintained and dried for 3 minutes.
  • FLO-300 Fluidized bed granulated coating apparatus
  • Example 1 it was 5000 mPa ⁇ s, and in Example 3, 5100 mPa ⁇ s. In all cases, the viscosity was good. All of the concentrated liquid foods to which this viscosity was imparted did not feel bitterness, egy taste and other unpleasant tastes, had good flavor, and could be used as concentrated liquid foods for those who have difficulty chewing or swallowing.

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  • 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)
  • Grain Derivatives (AREA)
  • Seasonings (AREA)
  • Mycology (AREA)

Abstract

L'invention fournit un produit aggloméré, et un procédé de fabrication de celui-ci permettant d'améliorer la dispersion d'une gomme xanthane, sans produire de mauvais goût d'amertume, d'aigreur, ou similaire. Ce produit aggloméré qui comprend 20% en masse au moins de gomme xanthane, ainsi que 1 à 7% en masse de gluconate de sodium, et qui comprend en outre 0,2 à 1,2% en masse de chlorure de magnésium ajoutée avec un liant, est fabriqué par agglomération et séchage en pulvérisant une solution aqueuse contenant la chlorure de magnésium, dans un ingrédient en poudre comprenant la gomme xanthane et le gluconate de sodium.
PCT/JP2013/061677 2012-08-30 2013-04-19 Produit aggloméré, et procédé de fabrication de celui-ci WO2014034176A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2014532825A JP5828962B2 (ja) 2012-08-30 2013-04-19 咀嚼・嚥下困難者向け食品用造粒物の製造方法及び咀嚼・嚥下困難者向け食品の製造方法
CN201380044824.2A CN104602539A (zh) 2012-08-30 2013-04-19 造粒物及造粒物的制造方法
KR1020157003712A KR102027625B1 (ko) 2012-08-30 2013-04-19 조립물 및 조립물의 제조 방법

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2012190199 2012-08-30
JP2012-190199 2012-08-30

Publications (1)

Publication Number Publication Date
WO2014034176A1 true WO2014034176A1 (fr) 2014-03-06

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PCT/JP2013/061677 WO2014034176A1 (fr) 2012-08-30 2013-04-19 Produit aggloméré, et procédé de fabrication de celui-ci

Country Status (5)

Country Link
JP (1) JP5828962B2 (fr)
KR (1) KR102027625B1 (fr)
CN (1) CN104602539A (fr)
TW (1) TWI572293B (fr)
WO (1) WO2014034176A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107205455A (zh) * 2015-02-12 2017-09-26 松谷化学工业株式会社 黄原胶造粒物和增稠用组合物
JP7429801B2 (ja) 2020-10-02 2024-02-08 森永乳業株式会社 とろみ付与用組成物

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113950255A (zh) * 2019-03-22 2022-01-18 杜邦营养生物科学有限公司 用于制备易分散的水胶体组合物的方法
CN114025626A (zh) * 2019-07-12 2022-02-08 森永乳业株式会社 浓厚感赋予用组合物
CN114394872A (zh) * 2022-01-29 2022-04-26 重庆市中绿农业开发有限责任公司 一种蚕沙生态有机肥及其制备方法

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JP2000217547A (ja) * 1999-01-27 2000-08-08 Ajinomoto Co Inc 苦味が低減されたアミノ酸類含有組成物
WO2000048475A1 (fr) * 1999-02-18 2000-08-24 Fujisawa Pharmaceutical Co., Ltd. Agent masquant
JP2007006745A (ja) * 2005-06-29 2007-01-18 Taiyo Kagaku Co Ltd 粘度調整剤
JP2008043249A (ja) * 2006-08-16 2008-02-28 Taiyo Kagaku Co Ltd 粘度発現性を改良した増粘用組成物
WO2011034133A1 (fr) * 2009-09-18 2011-03-24 日本水産株式会社 Exhausteurs de goût salé et aliments et boissons contenant de tels exhausteurs
JP2011062171A (ja) * 2009-09-18 2011-03-31 Nippon Suisan Kaisha Ltd 塩味増強剤及びそれを含有する飲食品
JP2011120538A (ja) * 2009-12-11 2011-06-23 Nisshin Oillio Group Ltd 増粘剤造粒物及びその製造方法
JP2011229440A (ja) * 2010-04-27 2011-11-17 Nisshin Oillio Group Ltd 増粘剤造粒物及びその製造方法

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JP3795365B2 (ja) * 2001-09-28 2006-07-12 和光堂株式会社 服薬補助食品
AU2005299074A1 (en) * 2004-10-26 2006-05-04 Nestec S.A. De-bittering creamer
KR100840167B1 (ko) 2005-03-11 2008-06-23 타이요 카가꾸 가부시키가이샤 점도 발현성을 개량한 증점용 조성물
JP4347248B2 (ja) 2005-03-29 2009-10-21 森永乳業株式会社 トロミ剤組成物
JP5388414B2 (ja) * 2006-12-27 2014-01-15 三栄源エフ・エフ・アイ株式会社 粉末の造粒方法
JP4824628B2 (ja) * 2007-05-25 2011-11-30 日清食品ホールディングス株式会社 食塩代替物、及び減塩加工食品とその製造方法

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Publication number Priority date Publication date Assignee Title
JP2000217547A (ja) * 1999-01-27 2000-08-08 Ajinomoto Co Inc 苦味が低減されたアミノ酸類含有組成物
WO2000048475A1 (fr) * 1999-02-18 2000-08-24 Fujisawa Pharmaceutical Co., Ltd. Agent masquant
JP2007006745A (ja) * 2005-06-29 2007-01-18 Taiyo Kagaku Co Ltd 粘度調整剤
JP2008043249A (ja) * 2006-08-16 2008-02-28 Taiyo Kagaku Co Ltd 粘度発現性を改良した増粘用組成物
WO2011034133A1 (fr) * 2009-09-18 2011-03-24 日本水産株式会社 Exhausteurs de goût salé et aliments et boissons contenant de tels exhausteurs
JP2011062171A (ja) * 2009-09-18 2011-03-31 Nippon Suisan Kaisha Ltd 塩味増強剤及びそれを含有する飲食品
JP2011120538A (ja) * 2009-12-11 2011-06-23 Nisshin Oillio Group Ltd 増粘剤造粒物及びその製造方法
JP2011229440A (ja) * 2010-04-27 2011-11-17 Nisshin Oillio Group Ltd 増粘剤造粒物及びその製造方法

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107205455A (zh) * 2015-02-12 2017-09-26 松谷化学工业株式会社 黄原胶造粒物和增稠用组合物
KR20170113662A (ko) * 2015-02-12 2017-10-12 마쓰다니가가꾸고오교가부시끼가이샤 잔탄검 조립물 및 증점용 조성물
EP3257378A4 (fr) * 2015-02-12 2018-10-10 Matsutani Chemical Industry Co., Ltd. Matériau granulé à base de gomme de xanthane et composition destinée à un usage à des fins d'épaississement
KR102148898B1 (ko) * 2015-02-12 2020-08-27 마쓰다니가가꾸고오교가부시끼가이샤 잔탄검 조립물 및 증점용 조성물
CN107205455B (zh) * 2015-02-12 2020-12-15 松谷化学工业株式会社 黄原胶造粒物和增稠用组合物
US10939688B2 (en) 2015-02-12 2021-03-09 Matsutani Chemical Industry Co., Ltd. Xanthan gum granulated material and composition for thickening use
JP7429801B2 (ja) 2020-10-02 2024-02-08 森永乳業株式会社 とろみ付与用組成物

Also Published As

Publication number Publication date
KR102027625B1 (ko) 2019-10-01
JPWO2014034176A1 (ja) 2016-08-08
TW201408219A (zh) 2014-03-01
CN104602539A (zh) 2015-05-06
TWI572293B (zh) 2017-03-01
JP5828962B2 (ja) 2015-12-09
KR20150048116A (ko) 2015-05-06

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