WO2016024402A1 - 増粘剤組成物の製造方法 - Google Patents
増粘剤組成物の製造方法 Download PDFInfo
- Publication number
- WO2016024402A1 WO2016024402A1 PCT/JP2015/004011 JP2015004011W WO2016024402A1 WO 2016024402 A1 WO2016024402 A1 WO 2016024402A1 JP 2015004011 W JP2015004011 W JP 2015004011W WO 2016024402 A1 WO2016024402 A1 WO 2016024402A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- gum
- thickener composition
- aqueous solution
- guar gum
- raw material
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 71
- 239000002562 thickening agent Substances 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 60
- 229920002907 Guar gum Polymers 0.000 claims abstract description 48
- 235000010417 guar gum Nutrition 0.000 claims abstract description 48
- 239000000665 guar gum Substances 0.000 claims abstract description 48
- 229960002154 guar gum Drugs 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 45
- 239000011230 binding agent Substances 0.000 claims abstract description 43
- 239000007864 aqueous solution Substances 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000010491 tara gum Nutrition 0.000 claims abstract description 37
- 239000000213 tara gum Substances 0.000 claims abstract description 37
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 32
- 239000005017 polysaccharide Substances 0.000 claims abstract description 32
- 230000008719 thickening Effects 0.000 claims abstract description 31
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000013305 food Nutrition 0.000 claims description 19
- 229920001353 Dextrin Polymers 0.000 claims description 15
- 239000004375 Dextrin Substances 0.000 claims description 15
- 235000019425 dextrin Nutrition 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 235000010493 xanthan gum Nutrition 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 11
- 229940082509 xanthan gum Drugs 0.000 claims description 11
- 239000002904 solvent Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 abstract description 6
- 239000008187 granular material Substances 0.000 abstract description 4
- 238000004090 dissolution Methods 0.000 abstract description 2
- 239000006185 dispersion Substances 0.000 abstract 1
- 150000004804 polysaccharides Chemical class 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 19
- 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 description 11
- 239000000176 sodium gluconate Substances 0.000 description 11
- 235000012207 sodium gluconate Nutrition 0.000 description 11
- 229940005574 sodium gluconate Drugs 0.000 description 11
- 238000005469 granulation Methods 0.000 description 9
- 230000003179 granulation Effects 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 238000009818 secondary granulation Methods 0.000 description 4
- 230000009747 swallowing Effects 0.000 description 4
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- -1 polysaccharide polysaccharide Chemical class 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 159000000001 potassium salts Chemical class 0.000 description 2
- 238000009817 primary granulation Methods 0.000 description 2
- 159000000000 sodium salts Chemical class 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
- 244000215068 Acacia senegal Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 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
- 241000283014 Dama Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000010451 Plantago psyllium Nutrition 0.000 description 1
- 244000090599 Plantago psyllium Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 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
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- JNSGIVNNHKGGRU-JYRVWZFOSA-N diethoxyphosphinothioyl (2z)-2-(2-amino-1,3-thiazol-4-yl)-2-methoxyiminoacetate Chemical compound CCOP(=S)(OCC)OC(=O)C(=N/OC)\C1=CSC(N)=N1 JNSGIVNNHKGGRU-JYRVWZFOSA-N 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229960002816 potassium chloride Drugs 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 238000007873 sieving 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
- 239000011780 sodium chloride Substances 0.000 description 1
- 229960002668 sodium chloride Drugs 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 210000003437 trachea Anatomy 0.000 description 1
- 229920003169 water-soluble polymer Polymers 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/34—Membrane process
Definitions
- the present invention relates to a method for producing a thickener composition in which the formation of lumps is suppressed even when used in a high-temperature liquid, and more specifically, (a) a powder raw material containing a thickening polysaccharide as a main component.
- a trolley adjusting agent that imparts a viscosity suitable for swallowing to a food or drink having a low viscosity is used.
- the thickening polysaccharide such as xanthan gum is used as the thickening component as the thickening component.
- the thickening polysaccharide is granulated together with powders other than the thickening polysaccharide, and the thickening polysaccharide particles swell to inhibit adhering to the adjacent thickening polysaccharide particles.
- the formation of lumps is suppressed.
- the substance used to bind the particles together is called a binder, and in the preparation of a thickener composition used as a trolley adjuster, various binders are used for the purpose of improving aggregation suppression. It is used.
- Patent Document 1 discloses a technique in which an aqueous dextrin solution is sprayed as a binder liquid to granulate a thickening polysaccharide.
- Patent Document 2 discloses a technique for granulating a thickening polysaccharide using a modified starch aqueous solution as a binder liquid.
- Patent Document 3 discloses a technique for granulating a water-soluble polymer using an aqueous solution containing an organic acid and an organic acid salt as a binder.
- Patent Document 4 discloses a technique for granulating thickening polysaccharides such as xanthan gum using an aqueous solution containing gluconic acid and gluconate as a binder.
- the thickener compositions produced by these conventional techniques show a certain dispersibility when used in low temperature liquids such as water and juice, but when used in high temperature liquids such as tea and soup, Still, the occurrence of lumps could not be suppressed, and it was not possible to quickly impart an appropriate viscosity as a food or drink for persons with difficulty in chewing or swallowing.
- An object of the present invention is to provide a method for producing a thickener composition that suppresses generation of lumps even when used in a high-temperature liquid and maintains high dispersibility.
- the present inventors sprayed and granulated an aqueous solution containing guar gum or tara gum as a binder liquid on the thickening polysaccharide, and the solubilizing agent was added to the granulated product.
- the solubilizing agent was added to the granulated product.
- a method for producing a thickener composition comprising the following steps (a) and (b): (A) A step of spraying an aqueous solution containing guar gum or cod gum as a binder liquid onto a powder raw material containing a thickening polysaccharide as a main component to obtain a granulated product; (B) a step of obtaining a mixture of the granulated product obtained in step (a) and a solubilizing agent; (2) In the step (a), the guar gum or the tara gum in the aqueous solution containing the guar gum or the tara gum is 0.01 to 0.5 parts by mass with respect to 100 parts by mass of the powder raw material.
- a method for producing a thickener composition as described above (3) The method for producing a thickener composition as described in (1) or (2) above, wherein, in the step (a), a powder raw material or a binder liquid mixed with a metal salt is used. (4) The granulated product in the step (a) is sieved using a sieve having an opening of 1000 ⁇ m or more and a sieve having an opening of 300 ⁇ m or less, according to any one of the above (1) to (3) A method for producing a thickener composition. (5) The method for producing a thickener composition as described in any one of (1) to (4) above, further comprising the following step (c).
- step (C) A step of obtaining a secondary granulated product by spraying an aqueous solution containing guar gum or tara gum or water as a binder liquid onto the secondary powder raw material containing the mixture obtained in step (b) as a main component; (6) In the step (c), the guar gum or the tara gum in the aqueous solution containing the guar gum or the tara gum is 0.01 to 0.5 parts by mass with respect to 100 parts by mass of the secondary powder raw material. (5) The manufacturing method of the thickener composition of description.
- step (c) The increase according to (5) or (6) above, wherein the granulated product obtained in step (c) is sieved using a sieve having an opening of 1000 ⁇ m or more and a sieve having an opening of 300 ⁇ m or less.
- a method for producing a viscous composition The method for producing a thickener composition according to any one of (1) to (7) above, wherein the thickening polysaccharide is xanthan gum.
- the thickener composition produced according to the present invention provides foods and drinks, particularly foods and drinks that impart a viscosity suitable for foods and drinks for those who have difficulty chewing and swallowing. It can be used as a trolley adjuster.
- a powder raw material containing a thickening polysaccharide as a main component is sprayed with an aqueous solution containing guar gum or cod gum as a binder liquid to obtain a granulated product.
- a manufacturing method of a thickener composition provided with process (a) and (b) of the process;
- the process of obtaining the mixture of the granulated material obtained at the process (a), and a solubilizing agent is a manufacturing method of a thickener composition provided with process (a) and (b) of the process.
- the secondary granulated product is further sprayed on the secondary powder raw material containing the mixture obtained in step (b) as a main component, an aqueous solution containing guar gum or tara gum, or water as a binder liquid. It is preferable to provide the process (c) to obtain. By providing the step (c), it is possible to further reduce segregation of the powder that occurs during storage of the produced thickener composition.
- the thickening polysaccharide means a water-soluble polysaccharide having a high viscosity, and as such a thickening polysaccharide, xanthan gum, carrageenan, gum arabic, locust bean gum, curdlan, tamarind gum, guar gum , Tara gum, pullulan, pectin, gellan gum, alginic acid, psyllium seed gum, and xanthan gum can be preferably mentioned.
- Each thickening polysaccharide can be used regardless of its salt form.
- the thickening polysaccharide As a powder raw material containing a thickening polysaccharide as a main component, it is sufficient that the thickening polysaccharide is contained as a main component, and the thickening polysaccharide may be one type or two or more types, When two or more kinds are contained, xanthan gum is preferably included.
- the powder raw material containing the thickening polysaccharide as a main component may contain components other than the thickening polysaccharide in an amount of less than 50% by mass, preferably less than 25% by mass, more preferably less than 10% by mass.
- components other than sugars include gelling agents such as mannan, agar and gelatin, starch derivatives such as dextrin and starch, and salts such as calcium salts, sodium salts, potassium salts and magnesium salts.
- the aqueous solution containing guar gum or cod gum is not particularly limited as long as it is an aqueous solution containing at least one of guar gum or cod gum, and may be an aqueous solution containing guar gum or cod gum, and this aqueous solution is used as a binder solution.
- the binder liquid is added to the raw material powder in order to slightly dissolve the surface of the powder raw material particles when the granulated product is obtained, or to bind the powder raw material particles to each other by the components contained in the binder liquid. It means liquid such as water or aqueous solution.
- the binder liquid used in obtaining the granulated product in the step (a) of the present invention is an aqueous solution containing guar gum or tara gum
- the binder liquid used in obtaining the secondary granulated product in the step (c) is guar gum.
- an aqueous solution containing tara gum or water, and an aqueous solution containing guar gum or tara gum can be preferably mentioned.
- Metal powder may be blended in the powder raw material or binder liquid in the step (a) of the present invention and the secondary powder raw material or binder liquid in the step (c).
- Some thickening polysaccharides have different solubility and viscosity development depending on the coexisting metals.
- the thickener composition obtained by the production method of the present invention can be used for food and drink.
- the physical properties can be adjusted when added.
- metal salts include sodium salts such as sodium gluconate, sodium alginate and sodium chloride, potassium salts such as potassium gluconate and potassium chloride, calcium salts such as calcium lactate and calcium chloride.
- the solubilizing agent may be any substance that inhibits the thickening polysaccharide, that is, a substance that inhibits aggregation of the thickening polysaccharides, and may include dextrin, starch, reduced starch saccharified product, and the like. A dextrin can be mentioned preferably.
- the amount of guar gum or cod gum in an aqueous solution containing guar gum or cod gum per 100 parts by mass of the powder raw material is 0.01 to 0.5 parts by mass, preferably 0.1 to 0.3 parts. Part by mass can be mentioned.
- the amount of the dissolution aid for the 100 mass parts of the granulated product obtained in the step (a) in the mixture of the granulated product obtained in the step (a) and the solubilization aid is Examples include 50 to 300 parts by mass, preferably 80 to 150 parts by mass.
- an aqueous solution containing guar gum or tara gum with respect to 100 parts by mass of the secondary powder raw material containing the mixture (primary thickener composition) obtained in the step (b) as a main component.
- the amount of guar gum or tara gum in it can be 0.01 to 0.5 parts by mass, preferably 0.05 to 0.2 parts by mass.
- the method for obtaining a granulated product is not particularly limited, but a method for obtaining using a granulator such as a fluidized bed granulator, a stirring granulator, an extrusion granulator, a rolling fluidized bed granulator or the like. Can be mentioned.
- a granulator such as a fluidized bed granulator, a stirring granulator, an extrusion granulator, a rolling fluidized bed granulator or the like.
- the granulated product obtained in the step (a) of the present invention and the secondary granulated product (secondary thickener composition) obtained in the step (c) are preferably sieved using a sieve and have an opening of 1000 ⁇ m. It is more preferable to sieve using the above sieve and a sieve having an opening of 300 ⁇ m or less. By sieving, it is possible to further suppress the occurrence of lumps when dissolved by removing fine powder raw materials, brittle granulated materials, large lumps and the like that could not be granulated.
- the thickener composition obtained by the method for producing a thickener composition of the present invention can be applied to a high-temperature liquid of 60 ° C or higher, preferably 70 ° C or higher.
- a thickener composition produced by a conventional method for producing a thickener composition exhibits a certain degree of dispersibility with respect to low-temperature liquids such as water and juice, but at high temperatures of 60 ° C. or higher, lumps are generated. There was a problem. However, even when the thickener composition obtained by the production method of the present invention is applied to a liquid at 60 ° C. or higher, the occurrence of lumps is suppressed and high dispersibility is exhibited.
- the food or drink of the present invention is not particularly limited as long as it is a food or drink containing the thickener composition produced by the method for producing a thickener composition of the present invention. , Coffee, soup, miso soup, hot milk and the like.
- the blending amount of the thickener composition can be appropriately adjusted according to the type of food or drink, but may be 0.2 to 5 parts by weight, preferably 1 to 4 parts by weight with respect to 100 parts by weight of the food or drink. it can.
- the thickener composition obtained by the production method of the present invention is added to these foods and drinks, high dispersibility is exhibited, generation of lumps is suppressed, and the intended viscosity can be imparted.
- the granulator uses a fluidized bed granulator FLO-5A manufactured by Freund Corporation, intake air temperature 80 ° C., intake air volume 1 to 2.7 m 3 , nozzle pressure 0.2 MPa (170 L / min), spray liquid speed 30 Granulation was performed under a condition of ⁇ 52 g / min to obtain a granulated product.
- the salts having an average particle diameter of 120 ⁇ m or more were used after being pulverized with a mortar or a mill with a target of an average particle diameter of 100 ⁇ m from the viewpoint of granulation workability.
- the collected granulated product 6g sieved product and 6g dextrin were mixed in a polyethylene bag to obtain Examples 1, 2, and Comparative Example 1.
- Table 2 shows the composition of the raw materials in the granulated product of each of the practical product and the comparative product.
- the guar gum or the tara gum was 0.2 part by mass with respect to 100 parts by mass of the powder raw material.
- Table 3 shows the results of the dispersibility test for the high-temperature liquids of Examples 1 and 2 and Comparative Example 1. As shown in Table 3, Examples 1 and 2 using an aqueous solution containing guar gum or tara gum as a granulating binder liquid showed high dispersibility in a high-temperature liquid.
- Xanthan gum was used as a powder raw material, and an aqueous solution in which sodium gluconate and guar gum or sodium gluconate and tara gum were dissolved in water was sprayed and granulated as a binder liquid to obtain a primary granulated product.
- sodium gluconate or an aqueous solution in which sodium gluconate and dextrin were dissolved in water was used as a binder solution.
- the obtained primary granulated product was sieved in the same manner as in Example 1 to collect a sieved product.
- the recovered primary granulated sieved product is mixed with dextrin to be used as a secondary granulation raw material, and granulated by spraying an aqueous solution of sodium gluconate and guar gum or sodium gluconate and tara gum in water as a binder liquid. Then, a secondary granulated product was obtained.
- sodium gluconate or an aqueous solution in which sodium gluconate and dextrin were dissolved in water was used as a binder solution.
- the secondary granulated product was sieved under the same conditions as above, and the sieved product was collected to obtain Examples 3, 4 and Comparative Products 2, 3. Table 4 shows the composition of the raw materials of the practical product and the comparative product.
- Table 5 shows the results of the dispersibility test for the high-temperature liquids of Examples 3 and 4 and Comparative Products 2 and 3. As shown in Table 5, in Examples 3 and 4 in which an aqueous solution containing guar gum or tara gum was used as a binder liquid, high dispersibility was exhibited with respect to a high-temperature liquid.
- the recovered primary granulated sieved product is mixed with dextrin to be used as a secondary granulation raw material, an aqueous solution in which guar gum or tara gum is dissolved in water, or water is sprayed as a binder liquid for granulation, followed by secondary granulation.
- a comparative example water or an aqueous solution in which dextrin was dissolved in water was used as the binder liquid.
- the secondary granulated product was sieved under the same conditions as described above, and the sieved products were collected to obtain Examples 5 to 8 and Comparative Products 4 and 5.
- Table 6 shows the composition of the raw materials of the practical product and the comparative product.
- the guar gum or tara gum is 0.21 part by mass with respect to 100 parts by mass of the powder raw material.
- the guar gum or tara gum was 0.07 part by mass with respect to 100 parts by mass of the raw material.
- Table 7 shows the results of the dispersibility test for the high-temperature liquids of Examples 5 to 8 and Comparative Examples 4 and 5. As shown in Table 7, Examples 5 to 8 in which an aqueous solution containing guar gum or tara gum was used as a primary granulation binder solution showed high dispersibility in high-temperature liquids. Moreover, it became clear that water may be sufficient as the binder liquid in secondary granulation.
- the recovered primary granulated sieved product is mixed with dextrin to make a secondary granulated raw material, and an aqueous solution in which guar gum or tara gum is dissolved in water is sprayed as a binder liquid for granulation to obtain a secondary granulated product. It was.
- water was used as a binder liquid.
- the secondary granulated product was sieved under the same conditions as described above, and the sieved products were collected to obtain Examples 9, 10 and Comparative Product 6. Table 8 shows the composition of the raw materials for the practical product and the comparative product.
- Table 9 shows the results of the dispersibility test for the high-temperature liquids of Examples 9 and 10 and Comparative Product 6. As shown in Table 9, in Examples 9 and 10 in which an aqueous solution containing guar gum or tara gum was used as a binder liquid for primary granulation, high dispersibility was exhibited with respect to a high-temperature liquid. Moreover, it became clear that locust bean gum and guar gum can also be used as the thickening polysaccharide.
- the production method of the present invention even when used in a high-temperature liquid, it is possible to produce a thickener composition that suppresses the occurrence of lumps and maintains high dispersibility, and it is difficult to chew and swallow, especially in the food and beverage field. It can be advantageously used in the field of food and drink for consumers.
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Abstract
Description
(1)以下の工程(a)及び(b)を備えたことを特徴とする増粘剤組成物の製造方法。(a)増粘多糖類を主成分として含有する粉末原料に、グアーガム又はタラガムを含有する水溶液をバインダー液として噴霧して造粒物を得る工程;
(b)工程(a)で得た造粒物と溶解補助剤との混合物を得る工程;
(2)工程(a)において、粉末原料100質量部に対して、グアーガム又はタラガムを含有する水溶液中のグアーガム又はタラガムが0.01~0.5質量部であることを特徴とする上記(1)記載の増粘剤組成物の製造方法。
(3)工程(a)において、金属塩が配合された粉末原料又はバインダー液を用いることを特徴とする上記(1)又は(2)記載の増粘剤組成物の製造方法。
(4)工程(a)における造粒物を、目開き1000μm以上の篩と目開き300μm以下の篩を用いて篩過することを特徴とする上記(1)~(3)のいずれか記載の増粘剤組成物の製造方法。
(5)さらに、以下の工程(c)を備えたことを特徴とする上記(1)~(4)のいずれか記載の増粘剤組成物の製造方法。
(c)工程(b)で得られた混合物を主成分として含有する二次粉末原料に、グアーガム若しくはタラガムを含有する水溶液、又は水をバインダー液として噴霧して二次造粒物を得る工程;
(6)工程(c)において、二次粉末原料100質量部に対して、グアーガム若しくはタラガムを含有する水溶液中のグアーガム若しくはタラガムが0.01~0.5質量部であることを特徴とする上記(5)記載の増粘剤組成物の製造方法。
(7)工程(c)で得られる造粒物を、目開き1000μm以上の篩と目開き300μm以下の篩を用いて篩過することを特徴とする上記(5)又は(6)記載の増粘剤組成物の製造方法。
(8)増粘多糖類がキサンタンガムであることを特徴とする上記(1)~(7)のいずれか記載の増粘剤組成物の製造方法。
(9)溶解補助剤がデキストリンであることを特徴とする上記(1)~(8)のいずれか記載の増粘剤組成物の製造方法。
(10)60℃以上の高温の液体に適用されるための増粘剤組成物であることを特徴とする上記(1)~(9)のいずれか記載の増粘剤組成物の製造方法。
(11)上記(1)~(10)のいずれか記載の製造方法によって製造された増粘剤組成物を含有することを特徴とする飲食品。
造粒機は、フロイント社製の流動層造粒器FLO-5Aを使用し、吸気温度80℃、吸気風量1~2.7m3、ノズル圧0.2MPa(170L/min)、噴霧液速30~52g/minの条件にて造粒し、造粒物を得た。
粉末として用いる原料において、平均粒径120μm以上の塩類については、造粒の作業性の観点から平均粒径100μmを目標に乳鉢又はミルで粉砕し使用した。
家庭用電気ポットで90℃(±5℃)に保温された水道水を300mL容ビーカーに100g計量し、増粘剤組成物2.5gをカップに計量後、水温が70℃(±5℃)となった時点で全量を一度に添加した。3秒静置後30秒間、攪拌棒で撹拌(約25回転/10秒)を行い、その後速やかに溶解状態の確認を行い、表1に示す基準で評価し、A、Bについて分散性の要求水準を満たすと評価した。
キサンタンガムとグルコン酸ナトリウムとを粉末原料とし、グアーガム又はタラガムを水に溶解した水溶液をバインダー液として噴霧して造粒し、造粒物を得た。比較例としては、デキストリンを水に溶解した水溶液をバインダー液として用いた。得られた造粒物を、目開きが1400μmと150μmの篩を用いて篩過を行い、粒径150~1400μmの篩過品を回収した。
実施品1、2、比較品1の高温の液体に対する分散性試験の結果を表3に示す。表3に示すように、グアーガム又はタラガムを含有する水溶液を造粒のバインダー液として用いた実施品1、2においては高温の液体に対して高い分散性を示した。
キサンタンガムを粉末原料とし、グルコン酸ナトリウムとグアーガム又はグルコン酸ナトリウムとタラガムを水に溶解した水溶液をバインダー液として噴霧して造粒し、一次造粒物を得た。比較例としては、グルコン酸ナトリウム、又はグルコン酸ナトリウムとデキストリンを水に溶解した水溶液をバインダー液として用いた。得られた一次造粒物を、実施例1と同様の方法で篩過を行い、篩過品を回収した。
実施品3、4、比較品2、3の高温の液体に対する分散性試験の結果を表5に示す。表5に示すように、グアーガム又はタラガムを含有する水溶液をバインダー液として用いた実施品3、4においては高温の液体に対して高い分散性を示した。
キサンタンガムとグルコン酸ナトリウムとを粉末原料とし、グアーガム又はタラガムを水に溶解した水溶液をバインダー液として噴霧して造粒し、一次造粒物を得た。比較例としては、水、又はデキストリンを水に溶解した水溶液をバインダー液として用いた。得られた一次造粒物を実施例1と同様の方法で篩過を行い、篩過品を回収した。
実施品5~8、比較品4、5の高温の液体に対する分散性試験の結果を表7に示す。表7に示すように、グアーガム又はタラガムを含有する水溶液を一次造粒のバインダー液として用いた実施品5~8においては高温の液体に対して高い分散性を示した。また、二次造粒におけるバインダー液としては水でもよいことが明らかとなった。
キサンタンガムと寒天とローカストビーンガムとグアーガムとKClとを粉末原料とし、グアーガム又はタラガムを水に溶解した水溶液をバインダー液として噴霧して造粒し、一次造粒物を得た。比較例としては、水をバインダー液として用いた。得られた一次造粒物を実施例1と同様の方法で篩過を行い、篩過品を回収した。
実施品9、10、比較品6の高温の液体に対する分散性試験の結果を表9に示す。表9に示すように、グアーガム又はタラガムを含有する水溶液を一次造粒のバインダー液として用いた実施品9、10においては高温の液体に対して高い分散性を示した。また、増粘多糖類としてはローカストビーンガムやグアーガムを用いることもできることが明らかとなった。
Claims (11)
- 以下の工程(a)及び(b)を備えたことを特徴とする増粘剤組成物の製造方法。
(a)増粘多糖類を主成分として含有する粉末原料に、グアーガム又はタラガムを含有する水溶液をバインダー液として噴霧して造粒物を得る工程;
(b)工程(a)で得た造粒物と溶解補助剤との混合物を得る工程; - 工程(a)において、粉末原料100質量部に対して、グアーガム又はタラガムを含有する水溶液中のグアーガム又はタラガムが0.01~0.5質量部であることを特徴とする請求項1記載の増粘剤組成物の製造方法。
- 工程(a)において、金属塩が配合された粉末原料又はバインダー液を用いることを特徴とする請求項1又は2記載の増粘剤組成物の製造方法。
- 工程(a)における造粒物を、目開き1000μm以上の篩と目開き300μm以下の篩を用いて篩過することを特徴とする請求項1~3のいずれか記載の増粘剤組成物の製造方法。
- さらに、以下の工程(c)を備えたことを特徴とする請求項1~4のいずれか記載の増粘剤組成物の製造方法。
(c)工程(b)で得られた混合物を主成分として含有する二次粉末原料に、グアーガム若しくはタラガムを含有する水溶液、又は水をバインダー液として噴霧して二次造粒物を得る工程; - 工程(c)において、二次粉末原料100質量部に対して、グアーガム若しくはタラガムを含有する水溶液中のグアーガム若しくはタラガムが0.01~0.5質量部であることを特徴とする請求項5記載の増粘剤組成物の製造方法。
- 工程(c)で得られる造粒物を、目開き1000μm以上の篩と目開き300μm以下の篩を用いて篩過することを特徴とする請求項5又は6記載の増粘剤組成物の製造方法。
- 増粘多糖類がキサンタンガムであることを特徴とする請求項1~7のいずれか記載の増粘剤組成物の製造方法。
- 溶解補助剤がデキストリンであることを特徴とする請求項1~8のいずれか記載の増粘剤組成物の製造方法。
- 60℃以上の高温の液体に適用されるための増粘剤組成物であることを特徴とする請求項1~9のいずれか記載の増粘剤組成物の製造方法。
- 請求項1~10のいずれか記載の製造方法によって製造された増粘剤組成物を含有することを特徴とする飲食品。
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MYPI2017700388A MY182080A (en) | 2014-08-12 | 2015-08-10 | Method for manufacturing thickener composition |
CN201580040375.3A CN106572689A (zh) | 2014-08-12 | 2015-08-10 | 增粘剂组合物的制造方法 |
KR1020177001288A KR102490031B1 (ko) | 2014-08-12 | 2015-08-10 | 증점제 조성물의 제조 방법 |
SG11201700871YA SG11201700871YA (en) | 2014-08-12 | 2015-08-10 | Method for manufacturing thickener composition |
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JP6526682B2 (ja) | 2019-06-05 |
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KR102490031B1 (ko) | 2023-01-18 |
CN106572689A (zh) | 2017-04-19 |
SG11201700871YA (en) | 2017-03-30 |
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