WO2022124268A1 - Powdered food composition and method for producing same - Google Patents
Powdered food composition and method for producing same Download PDFInfo
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- WO2022124268A1 WO2022124268A1 PCT/JP2021/044762 JP2021044762W WO2022124268A1 WO 2022124268 A1 WO2022124268 A1 WO 2022124268A1 JP 2021044762 W JP2021044762 W JP 2021044762W WO 2022124268 A1 WO2022124268 A1 WO 2022124268A1
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- Prior art keywords
- powder
- powdered food
- powdered
- present
- food composition
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 115
- 239000000203 mixture Substances 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 98
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 82
- 238000000034 method Methods 0.000 claims abstract description 44
- 235000011187 glycerol Nutrition 0.000 claims abstract description 41
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- 235000013361 beverage Nutrition 0.000 claims description 30
- 235000013311 vegetables Nutrition 0.000 abstract description 2
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- 239000004278 EU approved seasoning Substances 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000195620 Euglena Species 0.000 description 1
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- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 244000179886 Moringa oleifera Species 0.000 description 1
- 235000011347 Moringa oleifera Nutrition 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 235000013330 chicken meat Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
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- 229920001436 collagen Polymers 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020986 nuts and seeds Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
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- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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- 235000013322 soy milk Nutrition 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
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- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Definitions
- the present invention relates to a powdered food composition and a method for producing the same, which can improve the powder dance and / or powder fluidity and / or water dispersibility of the powdered food and can be produced by a simple and inexpensive method.
- the present invention also relates to a method for improving powder dance and / or powder fluidity and / or water dispersibility of powdered food.
- powdered foods such as powdered beverages and powdered seasonings have less powder dance and good powder fluidity for efficiency in production and convenience in use.
- powdered foods such as powdered beverages and powdered seasonings that are dispersed and eaten in water or the like at the time of use
- a method for improving powder dance, powder fluidity, and water dispersibility of powdered foods raw materials are used by rolling granulation method, fluidized layer granulation method, extrusion granulation method, or crushing granulation method using a binder solution.
- a method for wet-granulating powder is known (for example, Patent Documents 1 and 2 described later).
- Patent Document 1 a powder raw material composed of collagen powder and barley foliage powder is granulated by a fluidized bed granulator using water as a binder liquid, and the obtained granular green juice composition for food and drink is provided. It is disclosed that the odor, taste, and solubility of the substance were evaluated.
- Patent Document 2 describes a granulation step of blowing hot air into a fluidized layer granulator and spraying an aqueous medium onto a catechin-containing raw material in a fluidized state, with the task of improving the flavor and solubility of the powdered tea composition.
- the ratio of (A) hot air temperature [° C.] to (B) spray rate [mL / min / kg] of the aqueous medium per 1 kg of catechin-containing raw material in the granulation step, optionally including the final drying step [(A). ) / (B)] is 2.0 [° C./mL/min/kg] or more, the temperature of the organic solvent in the aqueous medium is 45% by mass or less, and the total heating time is 1 kg of the catechin-containing raw material.
- a method for producing a powdered tea composition, which is 0.01 to 9.5 minutes / kg, is disclosed.
- Patent Document 3 is a green juice food containing edible fats and oils, wherein the edible fats and oils contain triglyceride having a medium-chain fatty acid in an amount of 50% by mass or more of the edible fats and oils.
- Patent Document 4 discloses a fading inhibitor for green foods, which contains a medium-chain fatty acid triglyceride as an active ingredient.
- Green juice foods and green foods are also commercially available as powdered beverages. However, in powdered foods such as powdered beverages, the effects of the addition of glycerin on powder dance, powder fluidity, and water dispersibility have not been reported so far.
- An object of the present invention is a powdered food composition (powdered beverage, powdered plant beverage, etc.) having improved powder dance, powder fluidity, and water dispersibility, a simple and inexpensive method for producing the powdered food composition, and a powder. It is to provide a method for improving powder dance and / or powder fluidity and / or water dispersibility of food.
- the present inventor has conducted diligent studies in order to solve the above problems, and found that by granulating powdered foods with glycerin, powder dance, powder fluidity, and water dispersibility can be easily and inexpensively performed. Found that improved powdered food compositions could be produced. The present inventor has completed the present invention by further studying based on the findings.
- a powdered food composition containing a powdered food and glycerin containing a powdered food and glycerin.
- [4] The powdered food composition according to any one of the above [1] to [3], which is a powdered beverage.
- [5] A method for producing a powdered food composition, which comprises granulating the powdered food with glycerin.
- [5-1] The method according to [5] above, wherein the granulation is granulation by a stirring and mixing granulation method.
- [6] A method for improving powder dance and / or powder fluidity and / or water dispersibility of powdered food, which comprises granulating powdered food with glycerin.
- [6-1] The method according to [6] above, wherein the granulation is granulation by a stirring and mixing granulation method.
- the powdered food composition of the present invention can be produced by a stirring and mixing granulation method, it can be produced easily and inexpensively as compared with a conventional method requiring fluidized bed granulation or the like.
- the powdered food composition of the present invention contains powdered food and glycerin.
- the "powdered food composition” of the present invention is a composition containing glycerin
- the "powdered food” according to the present invention means a powdered food which is a raw material before containing glycerin.
- “powdered food”, “powdered food composition”, and “powdered beverage” refer to powdery and / or granular foods, food compositions, and beverages, respectively.
- the powdered food used in the present invention includes, for example, plant powder (for example, green plant powder), protein powder, carbohydrate powder, vitamin powder, mineral powder, powdered oil and fat, other functional ingredient powder, and one or more of them.
- plant powder for example, green plant powder
- protein powder for example, protein powder
- carbohydrate powder for example, protein powder
- vitamin powder for example, vitamin powder
- mineral powder for example, mineral powder
- powdered oil and fat examples include mixed powders containing.
- plant powder especially green plant powder is preferable.
- “plants” in the present invention include grains, potatoes, legumes, nuts and seeds, vegetables, fruits and mushrooms.
- the "green plant” is a plant containing at least chlorophyll, and examples of the “green plant” include barley young leaves, wheat young leaves, kale, tomorrow's leaves, YOMOGI, bitter gourd, kuwa young leaves, spinach, moroheiya, and bud cabbage. , Tea leaves, moringa, euglena, spirulina, chlorella and duckweed subfamily plants.
- dry powder of fronds of duckweed subfamily plants and chlorella powder are preferable, and dry powder of fronds of duckweed subfamily plants are particularly preferable.
- Examples of Wolffia Globosa, Wolffia angusta, and Wolffia arrhiza are examples of the Wolffia subfamily plant of the "destroy of the foliage of the Wolffia subfamily plant" used in the present invention.
- Wolffia encompasses the Wolffia subfamily plant of the "destroy of the foliage of the Wolffia subfamily plant" used in the present invention.
- Wolffia encompasse.g., Wolffia ⁇ , Wolffia cylindrace elongata
- Wolffia microscopica e.g., Wolffia neglecta
- Wolffia globasa is preferred.
- the "destroyed thallus of a duckweed subfamily plant” is a destructive body of a duckweed subfamily plant to which a force such as compression, impact, shear, or friction is applied to destroy it.
- the degree of destruction is not limited, and it may be partially destroyed.
- the destructive material of the fronds of the duckweed subfamily plant can be produced, for example, by destroying the fronds of the duckweed subfamily plant with a squeezing machine, a shearing machine or the like.
- the debris of the fronds of the duckweed subfamily plant may be a dried product, and the dried powder of the frond debris of the commercially available duckweed subfamily plant (for example, "Mankai” D110 (trade name)). , Hinoman Ltd.) may be used.
- the dry powder of the fronds of the duckweed subfamily is obtained, for example, after the fronds of the duckweed subfamily are destroyed (for example, squeezed) and then dried.
- the drying can be performed by a drying method generally used in the field of food or pharmaceutical preparation.
- methods for removing or drying water from subfamily Ukikusa include, but are not limited to, sun drying, heating devices, freeze drying, spray drying, fluidized bed drying, vacuum drying, capillary extraction, or a combination thereof. All commonly used and / or industrially acceptable techniques are mentioned.
- the glycerin used in the present invention may be any food-acceptable glycerin, and plant glycerin, synthetic glycerin and the like can be used.
- the content of glycerin is, for example, 0.5% by weight or more, 0.6% by weight or more, 0.7% by weight or more, 0.8% by weight or more, 0.9% by weight. Above, preferably 1.0% by weight or more, 1.1% by weight or more, 1.2% by weight or more, 1.3% by weight or more, 1.4% by weight or more, more preferably 1.5% by weight or more, and further. It is preferably 2.0% by weight or more.
- the content of glycerin is preferably 20% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less.
- the content of glycerin is preferably 1.0 to 20% by weight, more preferably 1.0 to 10% by weight, still more preferably 1.0 to 5.0% by weight. ..
- the powdered food composition of the present invention further comprises components other than the above-mentioned components, for example, additives used in general powdered foods (for example, food flavors) (for example, flavorings). Extracts (fragrance compounds)), solvents (ethanol, propylene glycol, ethylene glycol), sweeteners (eg aspartame, acesulfam K, stevia, sugar), excipients (eg citric acid, malic acid, ascorbic acid, gluconic acid) , Citric acid, tartaric acid, fumaric acid, lactic acid, acetic acid, glutamic acid, aspartame acid and adipic acid)).
- the content of the additive which may be arbitrarily added as described above is, for example, 0 to 90% by weight, preferably 0 to 60% by weight, and more preferably 0 to 30% by weight. Is.
- the average particle size of the powdered food composition of the present invention is, for example, 100 to 2000 ⁇ m, preferably 100 to 1000 ⁇ m, and more preferably 100 to 500 ⁇ m.
- the average particle size can be measured by, for example, a sieving particle size measuring method.
- the powdered food composition of the present invention can be produced by the production method of the present invention shown below.
- the present invention also relates to a method for producing a powdered food composition (also referred to as the production method of the present invention in the present invention), which comprises granulating a powdered food with glycerin.
- a powdered food composition also referred to as the production method of the present invention in the present invention
- the definitions and examples of "powdered food” and “glycerin” are the same as the definitions and examples described in the above-mentioned powdered food composition of the present invention.
- the amount (blending ratio) of the powdered food and glycerin used in the production method of the present invention can be appropriately set according to the amount described as the content of glycerin in the powdered food composition of the present invention.
- the step of granulating powdered food using glycerin can be performed by a known granulation method, but it is preferably performed by a stirring and mixing granulation method.
- the stirring and mixing granulation method is a method in which raw material powders and granules are put into a granulation container, and water or a granulating liquid is added while stirring with a rotating blade to aggregate the raw material powders and granules into spherical particles. Is.
- the stirring and mixing granulation method is also referred to as a stirring and mixing granulation method.
- Stirring and mixing granulation can be performed using a stirring and mixing granulator (for example, a vertical granulator (manufactured by Paulec), a speed kneader (manufactured by Okada Seikosha), and a tabletop mixer).
- a stirring and mixing granulator for example, a vertical granulator (manufactured by Paulec), a speed kneader (manufactured by Okada Seikosha), and a tabletop mixer).
- glycerin (or glycerin solution) may be added to the powdered food in a batch and then the granulation step may be performed, or the granulation step may be performed while dropping glycerin (or glycerin solution).
- the granulation step may be carried out while dropping glycerin (or a glycerin solution) from the viewpoint of shortening the granulation time and uniform particle size quality.
- the temperature of the granulation step is, for example, 10 to 80 ° C, preferably 10 to 40 ° C, and the number of rotations of the granulation step is 1.
- the time of the granulation step is, for example, 20 seconds to 20 minutes, preferably 20 seconds to 10 minutes.
- the temperature of the granulation step is, for example, 10 to 80 ° C, preferably 10 to 40 ° C
- the number of rotations of the granulation step is for example, it is 1000 to 20000 rpm, preferably 1000 to 10000 rpm
- the time of the granulation step is, for example, 1 to 20 minutes, preferably 1 to 10 minutes.
- the present invention is not limited thereto.
- premix the powdered food for example, dry powder of fronds of duckweed subfamily plants, chlorella powder, etc.
- the powdered food may contain additives used in general powdered foods as exemplified above.
- glycerin is added or dropped as a glycerin solution containing an additive as exemplified above (for example, a fragrance extract (fragrance compound), a solvent (for example, ethanol, propylene glycol, ethylene glycol, water) and the like).
- an additive for example, a fragrance extract (fragrance compound), a solvent (for example, ethanol, propylene glycol, ethylene glycol, water) and the like.
- an additive for example, a fragrance extract (fragrance compound), a solvent (for example, ethanol, propylene glycol, ethylene glycol, water) and the like.
- a solvent for example, ethanol, propylene glycol, ethylene glycol, water
- the granulated product obtained in the step (2) may be packaged after removing foreign substances using a sieve or the like, if necessary.
- the powdered food composition of the present invention has excellent water dispersibility, it is a powdered beverage (for example, a powdered plant beverage (for example, a powdered green plant beverage (for example, a dry powder of a foliar debris of a subfamily plant). Or, it is particularly effective when used as a powdered beverage containing chlorella powder)))).
- the "powdered beverage” is sold, stored, etc. in a powder (powdered and / or granular) state, and when used, a general beverage (for example, water, carbonated water, milk, soymilk, vegetable juice, fruit). It refers to a product that is dissolved or dispersed in juice) and then drunk.
- the powdered food composition of the present invention can be expected to be effective in improving the ease of dissolution in general beverages and the rate of dissolution.
- the weight ratio of the general beverage to the powdered beverage (general beverage: powdered beverage) when the powdered beverage of the present invention is dissolved or dispersed in the general beverage at the time of use is, for example, 1: 0.001 to 0.6, preferably 1: 0.001 to 0.6. It is 1: 0.001 to 0.3, more preferably 1: 0.001 to 0.1.
- the weight ratio of the general beverage to the powdered beverage (general beverage: powdered beverage) when the powdered beverage of the present invention is dissolved or dispersed in the general beverage at the time of use is, for example, 1: 0.005 to 0.6. It is preferably 1: 0.005 to 0.3, more preferably 1: 0.005 to 0.1.
- food is a concept that broadly includes foods that can be taken orally (excluding pharmaceuticals), and the powdered food composition of the present invention includes not only general foods, but also dietary supplements and health functional foods.
- dietary supplements and health functional foods for example, foods for specified health use, foods with functional claims, foods with nutritional function), supplements and the like are included.
- the powdered food composition of the present invention can be safely ingested by humans, mammals (eg, mice, rats, hamsters, rabbits, cats, dogs, cows, sheep, monkeys) and birds (eg, chickens, turkeys). can.
- the present invention further comprises a method for improving the powder dance and / or powder fluidity and / or water dispersibility of the powdered food, which comprises granulating the powdered food with glycerin (in the present specification, the present invention). It is also described as a method for improving powder dance / powder fluidity / water dispersibility.)
- the definitions and examples of "powdered food" and "glycerin" are the same as the definitions and examples described in the above-mentioned powdered food composition of the present invention. be.
- the amount (blending ratio) of the powdered food and the glycerin used in the method for improving the powder dance / powder fluidity / water dispersibility of the present invention is the amount described as the content of the glycerin in the powdered food composition of the present invention. Therefore, it can be set as appropriate.
- the method for improving powder dance / powder fluidity / water dispersibility of the present invention the method and examples of "granulation" are the same as the methods and examples described in the above-mentioned production method of the present invention.
- the "powder dance” and “water dispersibility" of the powdered food or the powdered food composition can be evaluated by the evaluation method of the test example described later or a method similar thereto.
- the "powder fluidity" of a powdered food or a powdered food composition can be evaluated by the method for evaluating blocking in the test examples described later or a method similar thereto.
- Powder dance A glass funnel with a foot diameter of 8 ⁇ mm was fixed at a position with a drop of 10 cm from the foot of the funnel, and a powder dance of 30 g was observed when a powder sample was gradually passed over 10 to 20 seconds.
- Blocking A glass funnel with a foot diameter of 8 ⁇ mm was fixed at a position with a drop of 10 cm from the foot of the funnel, and clogging of the funnel was observed when a 30 g powder sample was gradually passed through.
- Water dispersibility 5.4 g of powder sample was gradually poured into 100 mL of water at room temperature, and the dispersibility in water was confirmed.
- Example 1 According to the formulation shown in Table 2, each component was weighed and mixed and granulated by stirring with a tabletop mixer to produce the powdered food compositions of Control, Example 1 and Comparative Examples 1 to 4. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 2. From the evaluation results in Table 2, in Example 1 in which the plant glycerin was blended with the plant powder (Wolfia globasa dry powder), the control consisting only of the plant powder (Wolfia globasa dry powder) was powdered, blocked, and blocked. It can be seen that all of the water dispersibility were improved.
- Comparative Example 1 and Comparative Example 2 in which soybean white squeezed oil or medium-chain fatty acid oil was blended, blocking was evaluated in the same manner as the control, no improvement was made, and water dispersibility was inferior to that of the control. It has been shown.
- Comparative Example 3 and Comparative Example 4 in which ethanol or propylene glycol was blended, the powder dance was evaluated in the same manner as the control, and it was shown that there was no improvement.
- Example 2 Each component was weighed according to the formulation shown in Table 3, and the powdered food composition of Examples 2 to 5 was produced by stirring, mixing and granulating with a tabletop mixer. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 3. Table 3 also shows the evaluation results of Example 1.
- Example 3 Each component was weighed according to the formulation shown in Table 4, and the powdered food composition of Example 6 was produced by stirring, mixing and granulating with a tabletop mixer. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 4.
- the powdered food composition of the present invention is useful because it improves the powder dance and / or powder fluidity and / or water dispersibility of the powdered food, and can be easily and inexpensively produced.
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Abstract
The purpose of the present invention is to provide: a powdered food composition (a powdered drink, a powdered vegetable drink, or the like) having improved powder scattering, powder fluidity and water dispersibility; a method for conveniently and inexpensively producing the powdered food composition; and a method for improving the powder scattering and/or powder fluidity and/or water dispersibility of a powdered food. This powdered food composition contains a powdered food and glycerin. This method for producing a powdered food composition includes a step for granulating a powdered food using glycerin. This method for improving the powder scattering and/or powder fluidity and/or water dispersibility of a powdered food includes a step for granulating a powdered food using glycerin.
Description
本発明は、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性が改善し、かつ、簡便かつ安価な方法により製造できる、粉末食品組成物及びその製造方法に関する。本発明はまた、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性の改善方法に関する。
The present invention relates to a powdered food composition and a method for producing the same, which can improve the powder dance and / or powder fluidity and / or water dispersibility of the powdered food and can be produced by a simple and inexpensive method. The present invention also relates to a method for improving powder dance and / or powder fluidity and / or water dispersibility of powdered food.
粉末飲料や粉末調味料等の粉末食品は、製造時の効率や使用時の利便性のために、粉舞が少なく、また粉体流動性がよいことが望ましい。また、粉末飲料や粉末調味料等の、使用時に水等に分散して食する粉末食品（例えば、粉末飲料）おいては、水等への分散性がよいことが望ましい。
粉末食品の粉舞、粉体流動性、水分散性を改善する方法として、バインダー液を用いて、転動造粒法、流動層造粒法、押出造粒法又は解砕造粒法により原料粉末を湿式造粒する方法が知られている（例えば、後述の特許文献１、２）。しかし、これらの造粒法は乾燥工程等を経るため、操作が煩雑となる又はコストが高くなる問題がある。
粉と粉を混ぜ合せた単純混合の場合、粉末流動性が悪く、粉舞もする。また、ダマになり易く分散性が悪い。
また、粉末食品の加工方法として、油を用いた撹拌混合造粒法（油脂添加混合造粒法或いはオイル添加混合造粒法）が知られている。しかし、油脂添加混合造粒で得られた造粒物は、油を用いて粉体を造粒するため粉体流動性が悪く、また水等への分散性が悪いという問題がある。 It is desirable that powdered foods such as powdered beverages and powdered seasonings have less powder dance and good powder fluidity for efficiency in production and convenience in use. Further, in powdered foods (for example, powdered beverages) such as powdered beverages and powdered seasonings that are dispersed and eaten in water or the like at the time of use, it is desirable that the dispersibility in water or the like is good.
As a method for improving powder dance, powder fluidity, and water dispersibility of powdered foods, raw materials are used by rolling granulation method, fluidized layer granulation method, extrusion granulation method, or crushing granulation method using a binder solution. A method for wet-granulating powder is known (for example, Patent Documents 1 and 2 described later). However, since these granulation methods go through a drying step or the like, there is a problem that the operation becomes complicated or the cost becomes high.
In the case of simple mixing, which is a mixture of powder and powder, the fluidity of the powder is poor and the powder dances. In addition, it tends to be lumpy and has poor dispersibility.
Further, as a processing method for powdered foods, a stirring mixed granulation method using oil (oil-added mixed granulation method or oil-added mixed granulation method) is known. However, the granulated product obtained by the oil-and-fat-added mixed granulation has a problem that the powder fluidity is poor and the dispersibility in water or the like is poor because the powder is granulated using oil.
粉末食品の粉舞、粉体流動性、水分散性を改善する方法として、バインダー液を用いて、転動造粒法、流動層造粒法、押出造粒法又は解砕造粒法により原料粉末を湿式造粒する方法が知られている（例えば、後述の特許文献１、２）。しかし、これらの造粒法は乾燥工程等を経るため、操作が煩雑となる又はコストが高くなる問題がある。
粉と粉を混ぜ合せた単純混合の場合、粉末流動性が悪く、粉舞もする。また、ダマになり易く分散性が悪い。
また、粉末食品の加工方法として、油を用いた撹拌混合造粒法（油脂添加混合造粒法或いはオイル添加混合造粒法）が知られている。しかし、油脂添加混合造粒で得られた造粒物は、油を用いて粉体を造粒するため粉体流動性が悪く、また水等への分散性が悪いという問題がある。 It is desirable that powdered foods such as powdered beverages and powdered seasonings have less powder dance and good powder fluidity for efficiency in production and convenience in use. Further, in powdered foods (for example, powdered beverages) such as powdered beverages and powdered seasonings that are dispersed and eaten in water or the like at the time of use, it is desirable that the dispersibility in water or the like is good.
As a method for improving powder dance, powder fluidity, and water dispersibility of powdered foods, raw materials are used by rolling granulation method, fluidized layer granulation method, extrusion granulation method, or crushing granulation method using a binder solution. A method for wet-granulating powder is known (for example, Patent Documents 1 and 2 described later). However, since these granulation methods go through a drying step or the like, there is a problem that the operation becomes complicated or the cost becomes high.
In the case of simple mixing, which is a mixture of powder and powder, the fluidity of the powder is poor and the powder dances. In addition, it tends to be lumpy and has poor dispersibility.
Further, as a processing method for powdered foods, a stirring mixed granulation method using oil (oil-added mixed granulation method or oil-added mixed granulation method) is known. However, the granulated product obtained by the oil-and-fat-added mixed granulation has a problem that the powder fluidity is poor and the dispersibility in water or the like is poor because the powder is granulated using oil.
特許文献１には、コラーゲン粉末と大麦の茎葉粉末からなる粉末原料を、バインダー液として水を用いて、流動層造粒機で造粒し、得られた顆粒状の青汁用の飲食用組成物について、臭い、味、溶解性の評価を行ったことが開示されている。
特許文献２には、粉末茶組成物の風味と溶解性の改善を課題として、流動層造粒装置内に熱風を送り込み、流動状態にしたカテキン類含有原料に水性媒体を噴霧する造粒工程及び任意で最終乾燥工程を含み、造粒工程において（Ａ）熱風温度［℃］と、（Ｂ）カテキン類含有原料１ｋｇ当たりの水性媒体の噴霧速度［ｍＬ／分／ｋｇ］との比［（Ａ）／（Ｂ）］が、２．０［℃／ｍＬ／分／ｋｇ］以上であり、水性媒体中の有機溶媒の温度は４５質量％以下であり、全加熱時間が、カテキン類含有原料１ｋｇ当たり、０．０１～９．５分／ｋｇである、粉末茶組成物の製造方法が開示されている。
特許文献３には、食用油脂を含む青汁食品であって、前記食用油脂には中鎖脂肪酸を有するトリグリセリドが前記食用油脂の５０質量％以上含まれていることを特徴とする、青汁食品が開示されている。
特許文献４には、中鎖脂肪酸トリグリセリドを有効成分とする、緑色食品用退色抑制剤が開示されている。
青汁食品や緑色食品は、粉末飲料としても市販されている。しかし、粉末飲料等の粉末食品において、グリセリンの添加による、粉舞、粉体流動性、水分散性についての効果は、これまで検討されたものは報告されていない。 In Patent Document 1, a powder raw material composed of collagen powder and barley foliage powder is granulated by a fluidized bed granulator using water as a binder liquid, and the obtained granular green juice composition for food and drink is provided. It is disclosed that the odor, taste, and solubility of the substance were evaluated.
Patent Document 2 describes a granulation step of blowing hot air into a fluidized layer granulator and spraying an aqueous medium onto a catechin-containing raw material in a fluidized state, with the task of improving the flavor and solubility of the powdered tea composition. The ratio of (A) hot air temperature [° C.] to (B) spray rate [mL / min / kg] of the aqueous medium per 1 kg of catechin-containing raw material in the granulation step, optionally including the final drying step [(A). ) / (B)] is 2.0 [° C./mL/min/kg] or more, the temperature of the organic solvent in the aqueous medium is 45% by mass or less, and the total heating time is 1 kg of the catechin-containing raw material. A method for producing a powdered tea composition, which is 0.01 to 9.5 minutes / kg, is disclosed.
Patent Document 3 is a green juice food containing edible fats and oils, wherein the edible fats and oils contain triglyceride having a medium-chain fatty acid in an amount of 50% by mass or more of the edible fats and oils. Is disclosed.
Patent Document 4 discloses a fading inhibitor for green foods, which contains a medium-chain fatty acid triglyceride as an active ingredient.
Green juice foods and green foods are also commercially available as powdered beverages. However, in powdered foods such as powdered beverages, the effects of the addition of glycerin on powder dance, powder fluidity, and water dispersibility have not been reported so far.
特許文献２には、粉末茶組成物の風味と溶解性の改善を課題として、流動層造粒装置内に熱風を送り込み、流動状態にしたカテキン類含有原料に水性媒体を噴霧する造粒工程及び任意で最終乾燥工程を含み、造粒工程において（Ａ）熱風温度［℃］と、（Ｂ）カテキン類含有原料１ｋｇ当たりの水性媒体の噴霧速度［ｍＬ／分／ｋｇ］との比［（Ａ）／（Ｂ）］が、２．０［℃／ｍＬ／分／ｋｇ］以上であり、水性媒体中の有機溶媒の温度は４５質量％以下であり、全加熱時間が、カテキン類含有原料１ｋｇ当たり、０．０１～９．５分／ｋｇである、粉末茶組成物の製造方法が開示されている。
特許文献３には、食用油脂を含む青汁食品であって、前記食用油脂には中鎖脂肪酸を有するトリグリセリドが前記食用油脂の５０質量％以上含まれていることを特徴とする、青汁食品が開示されている。
特許文献４には、中鎖脂肪酸トリグリセリドを有効成分とする、緑色食品用退色抑制剤が開示されている。
青汁食品や緑色食品は、粉末飲料としても市販されている。しかし、粉末飲料等の粉末食品において、グリセリンの添加による、粉舞、粉体流動性、水分散性についての効果は、これまで検討されたものは報告されていない。 In Patent Document 1, a powder raw material composed of collagen powder and barley foliage powder is granulated by a fluidized bed granulator using water as a binder liquid, and the obtained granular green juice composition for food and drink is provided. It is disclosed that the odor, taste, and solubility of the substance were evaluated.
Patent Document 2 describes a granulation step of blowing hot air into a fluidized layer granulator and spraying an aqueous medium onto a catechin-containing raw material in a fluidized state, with the task of improving the flavor and solubility of the powdered tea composition. The ratio of (A) hot air temperature [° C.] to (B) spray rate [mL / min / kg] of the aqueous medium per 1 kg of catechin-containing raw material in the granulation step, optionally including the final drying step [(A). ) / (B)] is 2.0 [° C./mL/min/kg] or more, the temperature of the organic solvent in the aqueous medium is 45% by mass or less, and the total heating time is 1 kg of the catechin-containing raw material. A method for producing a powdered tea composition, which is 0.01 to 9.5 minutes / kg, is disclosed.
Patent Document 3 is a green juice food containing edible fats and oils, wherein the edible fats and oils contain triglyceride having a medium-chain fatty acid in an amount of 50% by mass or more of the edible fats and oils. Is disclosed.
Patent Document 4 discloses a fading inhibitor for green foods, which contains a medium-chain fatty acid triglyceride as an active ingredient.
Green juice foods and green foods are also commercially available as powdered beverages. However, in powdered foods such as powdered beverages, the effects of the addition of glycerin on powder dance, powder fluidity, and water dispersibility have not been reported so far.
本発明の目的は、粉舞、粉体流動性、水分散性が改善した粉末食品組成物（粉末飲料、粉末植物飲料等）、及び該粉末食品組成物の簡便かつ安価な製造方法並びに、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性の改善方法を提供することである。
An object of the present invention is a powdered food composition (powdered beverage, powdered plant beverage, etc.) having improved powder dance, powder fluidity, and water dispersibility, a simple and inexpensive method for producing the powdered food composition, and a powder. It is to provide a method for improving powder dance and / or powder fluidity and / or water dispersibility of food.
本発明者は、上記課題を解決するために、鋭意検討を行ったところ、粉末食品を、グリセリンを用いて造粒することにより、簡便かつ安価に、粉舞、粉体流動性、水分散性が改善した粉末食品組成物を製造できることを見出した。本発明者は、該知見に基づきさらに検討して本発明を完成させた。
The present inventor has conducted diligent studies in order to solve the above problems, and found that by granulating powdered foods with glycerin, powder dance, powder fluidity, and water dispersibility can be easily and inexpensively performed. Found that improved powdered food compositions could be produced. The present inventor has completed the present invention by further studying based on the findings.
すなわち、本発明は、下記を提供する。
［１］粉末食品及びグリセリンを含有する、粉末食品組成物。
［２］グリセリンの含有量が、１．０重量％以上である、上記［１］に記載の粉末食品組成物。
［３］粉末食品が、植物粉末である、上記［１］又は［２］に記載の粉末食品組成物。
［３－１］植物粉末が、緑色植物粉末である、上記［３］に記載の粉末食品組成物。
［３－２］植物粉末が、ウキクサ亜科植物（特に、ウォルフィア・グロバサ）の葉状体の破壊物の乾燥粉末又はクロレラ粉末である、上記［３］に記載の粉末食品組成物。
［４］粉末飲料である、上記［１］～［３］のいずれかに記載の粉末食品組成物。
［５］粉末食品を、グリセリンを用いて造粒することを含む、粉末食品組成物の製造方法。
［５－１］造粒が撹拌混合造粒法による造粒である、上記［５］記載の方法。
［６］粉末食品を、グリセリンを用いて造粒することを含む、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性の改善方法。
［６－１］造粒が撹拌混合造粒法による造粒である、上記［６］記載の方法。 That is, the present invention provides the following.
[1] A powdered food composition containing a powdered food and glycerin.
[2] The powdered food composition according to the above [1], wherein the content of glycerin is 1.0% by weight or more.
[3] The powdered food composition according to the above [1] or [2], wherein the powdered food is a plant powder.
[3-1] The powdered food composition according to the above [3], wherein the plant powder is a green plant powder.
[3-2] The powdered food composition according to the above [3], wherein the plant powder is a dry powder or chlorella powder of a thallus-like fragment of a duckweed subfamily plant (particularly, Wolfia globasa).
[4] The powdered food composition according to any one of the above [1] to [3], which is a powdered beverage.
[5] A method for producing a powdered food composition, which comprises granulating the powdered food with glycerin.
[5-1] The method according to [5] above, wherein the granulation is granulation by a stirring and mixing granulation method.
[6] A method for improving powder dance and / or powder fluidity and / or water dispersibility of powdered food, which comprises granulating powdered food with glycerin.
[6-1] The method according to [6] above, wherein the granulation is granulation by a stirring and mixing granulation method.
［１］粉末食品及びグリセリンを含有する、粉末食品組成物。
［２］グリセリンの含有量が、１．０重量％以上である、上記［１］に記載の粉末食品組成物。
［３］粉末食品が、植物粉末である、上記［１］又は［２］に記載の粉末食品組成物。
［３－１］植物粉末が、緑色植物粉末である、上記［３］に記載の粉末食品組成物。
［３－２］植物粉末が、ウキクサ亜科植物（特に、ウォルフィア・グロバサ）の葉状体の破壊物の乾燥粉末又はクロレラ粉末である、上記［３］に記載の粉末食品組成物。
［４］粉末飲料である、上記［１］～［３］のいずれかに記載の粉末食品組成物。
［５］粉末食品を、グリセリンを用いて造粒することを含む、粉末食品組成物の製造方法。
［５－１］造粒が撹拌混合造粒法による造粒である、上記［５］記載の方法。
［６］粉末食品を、グリセリンを用いて造粒することを含む、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性の改善方法。
［６－１］造粒が撹拌混合造粒法による造粒である、上記［６］記載の方法。 That is, the present invention provides the following.
[1] A powdered food composition containing a powdered food and glycerin.
[2] The powdered food composition according to the above [1], wherein the content of glycerin is 1.0% by weight or more.
[3] The powdered food composition according to the above [1] or [2], wherein the powdered food is a plant powder.
[3-1] The powdered food composition according to the above [3], wherein the plant powder is a green plant powder.
[3-2] The powdered food composition according to the above [3], wherein the plant powder is a dry powder or chlorella powder of a thallus-like fragment of a duckweed subfamily plant (particularly, Wolfia globasa).
[4] The powdered food composition according to any one of the above [1] to [3], which is a powdered beverage.
[5] A method for producing a powdered food composition, which comprises granulating the powdered food with glycerin.
[5-1] The method according to [5] above, wherein the granulation is granulation by a stirring and mixing granulation method.
[6] A method for improving powder dance and / or powder fluidity and / or water dispersibility of powdered food, which comprises granulating powdered food with glycerin.
[6-1] The method according to [6] above, wherein the granulation is granulation by a stirring and mixing granulation method.
本発明によれば、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性が改善された粉末食品組成物を提供することができる。
本発明の粉末食品組成物は、撹拌混合造粒法により製造することができるので、従来の流動層造粒等を必要とする方法に比べて、簡便かつ安価に製造することができる。 According to the present invention, it is possible to provide a powdered food composition having improved powder dance and / or powder fluidity and / or water dispersibility of the powdered food.
Since the powdered food composition of the present invention can be produced by a stirring and mixing granulation method, it can be produced easily and inexpensively as compared with a conventional method requiring fluidized bed granulation or the like.
本発明の粉末食品組成物は、撹拌混合造粒法により製造することができるので、従来の流動層造粒等を必要とする方法に比べて、簡便かつ安価に製造することができる。 According to the present invention, it is possible to provide a powdered food composition having improved powder dance and / or powder fluidity and / or water dispersibility of the powdered food.
Since the powdered food composition of the present invention can be produced by a stirring and mixing granulation method, it can be produced easily and inexpensively as compared with a conventional method requiring fluidized bed granulation or the like.
以下に、本発明を詳細に説明する。
本発明の粉末食品組成物は、粉末食品及びグリセリンを含有する。
本明細書において、本発明の「粉末食品組成物」は、グリセリンを含有する組成物であり、本発明に関する「粉末食品」は、グリセリンを含有する前の、原料である粉末食品を意味する。 Hereinafter, the present invention will be described in detail.
The powdered food composition of the present invention contains powdered food and glycerin.
In the present specification, the "powdered food composition" of the present invention is a composition containing glycerin, and the "powdered food" according to the present invention means a powdered food which is a raw material before containing glycerin.
本発明の粉末食品組成物は、粉末食品及びグリセリンを含有する。
本明細書において、本発明の「粉末食品組成物」は、グリセリンを含有する組成物であり、本発明に関する「粉末食品」は、グリセリンを含有する前の、原料である粉末食品を意味する。 Hereinafter, the present invention will be described in detail.
The powdered food composition of the present invention contains powdered food and glycerin.
In the present specification, the "powdered food composition" of the present invention is a composition containing glycerin, and the "powdered food" according to the present invention means a powdered food which is a raw material before containing glycerin.
本発明において、「粉末食品」、「粉末食品組成物」、「粉末飲料」とは、それぞれ、粉状及び／又は粒状の、食品、食品組成物、飲料をいう。
In the present invention, "powdered food", "powdered food composition", and "powdered beverage" refer to powdery and / or granular foods, food compositions, and beverages, respectively.
本発明において用いられる粉末食品としては、例えば、植物粉末（例えば、緑色植物粉末）、たん白質粉末、炭水化物粉末、ビタミン粉末、ミネラル粉末、粉末化油脂、その他機能性成分粉末及びそれらを１種以上含む混合粉末などが挙げられる。
本発明において、粉末食品としては、植物粉末、なかでも緑色植物粉末が好ましい。
本発明において「植物」の例としては、穀物、イモ類、豆類、種実類、野菜類、果実類およびキノコ類などが挙げられる。
本発明において「緑色植物」とは、少なくともクロロフィルを含む植物であり、「緑色植物」の例としては、大麦若葉、小麦若葉、ケール、明日葉、よもぎ、ゴーヤ、クワ若葉、ほうれん草、モロヘイヤ、芽キャベツ、茶葉、モリンガ、ユーグレナ、スピルリナ、クロレラおよびウキクサ亜科植物などが挙げられる。
本発明において用いられる緑色植物粉末としては、ウキクサ亜科植物の葉状体の破壊物の乾燥粉末、クロレラ粉末が好ましく、ウキクサ亜科植物の葉状体の破壊物の乾燥粉末が特に好ましい。 The powdered food used in the present invention includes, for example, plant powder (for example, green plant powder), protein powder, carbohydrate powder, vitamin powder, mineral powder, powdered oil and fat, other functional ingredient powder, and one or more of them. Examples include mixed powders containing.
In the present invention, as the powdered food, plant powder, especially green plant powder is preferable.
Examples of "plants" in the present invention include grains, potatoes, legumes, nuts and seeds, vegetables, fruits and mushrooms.
In the present invention, the "green plant" is a plant containing at least chlorophyll, and examples of the "green plant" include barley young leaves, wheat young leaves, kale, tomorrow's leaves, YOMOGI, bitter gourd, kuwa young leaves, spinach, moroheiya, and bud cabbage. , Tea leaves, moringa, euglena, spirulina, chlorella and duckweed subfamily plants.
As the green plant powder used in the present invention, dry powder of fronds of duckweed subfamily plants and chlorella powder are preferable, and dry powder of fronds of duckweed subfamily plants are particularly preferable.
本発明において、粉末食品としては、植物粉末、なかでも緑色植物粉末が好ましい。
本発明において「植物」の例としては、穀物、イモ類、豆類、種実類、野菜類、果実類およびキノコ類などが挙げられる。
本発明において「緑色植物」とは、少なくともクロロフィルを含む植物であり、「緑色植物」の例としては、大麦若葉、小麦若葉、ケール、明日葉、よもぎ、ゴーヤ、クワ若葉、ほうれん草、モロヘイヤ、芽キャベツ、茶葉、モリンガ、ユーグレナ、スピルリナ、クロレラおよびウキクサ亜科植物などが挙げられる。
本発明において用いられる緑色植物粉末としては、ウキクサ亜科植物の葉状体の破壊物の乾燥粉末、クロレラ粉末が好ましく、ウキクサ亜科植物の葉状体の破壊物の乾燥粉末が特に好ましい。 The powdered food used in the present invention includes, for example, plant powder (for example, green plant powder), protein powder, carbohydrate powder, vitamin powder, mineral powder, powdered oil and fat, other functional ingredient powder, and one or more of them. Examples include mixed powders containing.
In the present invention, as the powdered food, plant powder, especially green plant powder is preferable.
Examples of "plants" in the present invention include grains, potatoes, legumes, nuts and seeds, vegetables, fruits and mushrooms.
In the present invention, the "green plant" is a plant containing at least chlorophyll, and examples of the "green plant" include barley young leaves, wheat young leaves, kale, tomorrow's leaves, YOMOGI, bitter gourd, kuwa young leaves, spinach, moroheiya, and bud cabbage. , Tea leaves, moringa, euglena, spirulina, chlorella and duckweed subfamily plants.
As the green plant powder used in the present invention, dry powder of fronds of duckweed subfamily plants and chlorella powder are preferable, and dry powder of fronds of duckweed subfamily plants are particularly preferable.
本発明において用いられる「ウキクサ亜科植物の葉状体の破壊物」のウキクサ亜科植物としては、例えば、ウォルフィア・グロバサ（Wolffia Globosa）、ウォルフィア・アングスタ（Wolffia angusta）、ウォルフィア・アリザ（Wolffia arrhiza）、ウォルフィア・オーストラリナ（Wolffia australiana）、ウォルフィア・ボレアリス（Wolffia borealis）、ウォルフィア・ブラジリエンシス（Wolffia brasiliensis）、ウォルフィア・コロンビアナ（Wolffia columbiana）、ウォルフィア・シリンドラセ（Wolffia cylindracea）、ウォルフィア・エロンガタ（Wolffia elongata）、ウォルフィア・ミクロスコピア（Wolffia microscopica）、ウォルフィア・ネグレクタ（Wolffia neglecta）が挙げられ、ウォルフィア・グロバサが好ましい。
Examples of Wolffia Globosa, Wolffia angusta, and Wolffia arrhiza are examples of the Wolffia subfamily plant of the "destroy of the foliage of the Wolffia subfamily plant" used in the present invention. , Wolffia australiana, Wolffia borealis, Wolffia brasiliensis, Wolffia columbiana, Wolffia wolffia, Wolffia cylindrace elongata), Wolffia microscopica, Wolffia neglecta, and Wolffia globasa is preferred.
本発明において、「ウキクサ亜科植物の葉状体の破壊物」は、ウキクサ亜科植物の葉状体に、圧縮、衝撃、せん断、摩擦等の力を加えて、破壊したものである。破壊の程度は限定されず、一部破壊されたものであってもよい。
本発明において、ウキクサ亜科植物の葉状体の破壊物は、例えば、ウキクサ亜科植物の葉状体を圧搾機、せん断機等により破壊することにより製造できる。
本発明において、ウキクサ亜科植物の葉状体の破壊物は、乾燥物であってもよく、市販のウキクサ亜科植物の葉状体の破壊物の乾燥粉末（例えば、「Mankai」D110（商品名）、Hinoman Ltd.）を使用してもよい。
ウキクサ亜科植物の葉状体の破壊物の乾燥粉末は、例えば、ウキクサ亜科植物の葉状体を破壊（例えば圧搾）後、乾燥を経て得られる。乾燥は、食品又は医薬製剤分野で一般的に用いられる乾燥方法により行うことができる。例えば、ウキクサ亜科植物の水分除去又は乾燥方法としては、天日乾燥、加熱装置、凍結乾燥、噴霧乾燥、流動層乾燥、真空乾燥、毛細管抽出、またはそれらの組み合わせが含まれるがそれらに限定されないあらゆる一般に用いられる、および／または産業的に許容可能な技法が挙げられる。 In the present invention, the "destroyed thallus of a duckweed subfamily plant" is a destructive body of a duckweed subfamily plant to which a force such as compression, impact, shear, or friction is applied to destroy it. The degree of destruction is not limited, and it may be partially destroyed.
In the present invention, the destructive material of the fronds of the duckweed subfamily plant can be produced, for example, by destroying the fronds of the duckweed subfamily plant with a squeezing machine, a shearing machine or the like.
In the present invention, the debris of the fronds of the duckweed subfamily plant may be a dried product, and the dried powder of the frond debris of the commercially available duckweed subfamily plant (for example, "Mankai" D110 (trade name)). , Hinoman Ltd.) may be used.
The dry powder of the fronds of the duckweed subfamily is obtained, for example, after the fronds of the duckweed subfamily are destroyed (for example, squeezed) and then dried. The drying can be performed by a drying method generally used in the field of food or pharmaceutical preparation. For example, methods for removing or drying water from subfamily Ukikusa include, but are not limited to, sun drying, heating devices, freeze drying, spray drying, fluidized bed drying, vacuum drying, capillary extraction, or a combination thereof. All commonly used and / or industrially acceptable techniques are mentioned.
本発明において、ウキクサ亜科植物の葉状体の破壊物は、例えば、ウキクサ亜科植物の葉状体を圧搾機、せん断機等により破壊することにより製造できる。
本発明において、ウキクサ亜科植物の葉状体の破壊物は、乾燥物であってもよく、市販のウキクサ亜科植物の葉状体の破壊物の乾燥粉末（例えば、「Mankai」D110（商品名）、Hinoman Ltd.）を使用してもよい。
ウキクサ亜科植物の葉状体の破壊物の乾燥粉末は、例えば、ウキクサ亜科植物の葉状体を破壊（例えば圧搾）後、乾燥を経て得られる。乾燥は、食品又は医薬製剤分野で一般的に用いられる乾燥方法により行うことができる。例えば、ウキクサ亜科植物の水分除去又は乾燥方法としては、天日乾燥、加熱装置、凍結乾燥、噴霧乾燥、流動層乾燥、真空乾燥、毛細管抽出、またはそれらの組み合わせが含まれるがそれらに限定されないあらゆる一般に用いられる、および／または産業的に許容可能な技法が挙げられる。 In the present invention, the "destroyed thallus of a duckweed subfamily plant" is a destructive body of a duckweed subfamily plant to which a force such as compression, impact, shear, or friction is applied to destroy it. The degree of destruction is not limited, and it may be partially destroyed.
In the present invention, the destructive material of the fronds of the duckweed subfamily plant can be produced, for example, by destroying the fronds of the duckweed subfamily plant with a squeezing machine, a shearing machine or the like.
In the present invention, the debris of the fronds of the duckweed subfamily plant may be a dried product, and the dried powder of the frond debris of the commercially available duckweed subfamily plant (for example, "Mankai" D110 (trade name)). , Hinoman Ltd.) may be used.
The dry powder of the fronds of the duckweed subfamily is obtained, for example, after the fronds of the duckweed subfamily are destroyed (for example, squeezed) and then dried. The drying can be performed by a drying method generally used in the field of food or pharmaceutical preparation. For example, methods for removing or drying water from subfamily Ukikusa include, but are not limited to, sun drying, heating devices, freeze drying, spray drying, fluidized bed drying, vacuum drying, capillary extraction, or a combination thereof. All commonly used and / or industrially acceptable techniques are mentioned.
本発明において用いられるグリセリンは、食品として許容し得るものであればよく、植物グリセリン、合成グリセリン等を用いることができる。
The glycerin used in the present invention may be any food-acceptable glycerin, and plant glycerin, synthetic glycerin and the like can be used.
本発明の粉末食品組成物において、グリセリンの含有量は、例えば、０．５重量％以上、０．６重量％以上、０．７重量％以上、０．８重量％以上、０．９重量％以上、好ましくは１．０重量％以上、１．１重量％以上、１．２重量％以上、１．３重量％以上、１．４重量％以上、より好ましくは１．５重量％以上、さらに好ましくは２．０重量％以上である。
本発明の粉末食品組成物において、グリセリンの含有量は、好ましくは２０重量％以下、より好ましくは１０重量％以下、さらに好ましくは５重量％以下である。
本発明の粉末食品組成物において、グリセリンの含有量は、好ましくは１．０～２０重量％、より好ましくは１．０～１０重量％、さらに好ましくは１．０～５．０重量％である。 In the powdered food composition of the present invention, the content of glycerin is, for example, 0.5% by weight or more, 0.6% by weight or more, 0.7% by weight or more, 0.8% by weight or more, 0.9% by weight. Above, preferably 1.0% by weight or more, 1.1% by weight or more, 1.2% by weight or more, 1.3% by weight or more, 1.4% by weight or more, more preferably 1.5% by weight or more, and further. It is preferably 2.0% by weight or more.
In the powdered food composition of the present invention, the content of glycerin is preferably 20% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less.
In the powdered food composition of the present invention, the content of glycerin is preferably 1.0 to 20% by weight, more preferably 1.0 to 10% by weight, still more preferably 1.0 to 5.0% by weight. ..
本発明の粉末食品組成物において、グリセリンの含有量は、好ましくは２０重量％以下、より好ましくは１０重量％以下、さらに好ましくは５重量％以下である。
本発明の粉末食品組成物において、グリセリンの含有量は、好ましくは１．０～２０重量％、より好ましくは１．０～１０重量％、さらに好ましくは１．０～５．０重量％である。 In the powdered food composition of the present invention, the content of glycerin is, for example, 0.5% by weight or more, 0.6% by weight or more, 0.7% by weight or more, 0.8% by weight or more, 0.9% by weight. Above, preferably 1.0% by weight or more, 1.1% by weight or more, 1.2% by weight or more, 1.3% by weight or more, 1.4% by weight or more, more preferably 1.5% by weight or more, and further. It is preferably 2.0% by weight or more.
In the powdered food composition of the present invention, the content of glycerin is preferably 20% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less.
In the powdered food composition of the present invention, the content of glycerin is preferably 1.0 to 20% by weight, more preferably 1.0 to 10% by weight, still more preferably 1.0 to 5.0% by weight. ..
本発明の粉末食品組成物は、本発明の効果を阻害しない限り、さらに、上記した成分以外の成分、例えば、一般の粉末食品で用いられる添加剤（例えば、食品香料（フレーバー）（例えば、香料エキス（香料化合物））、溶剤（エタノール、プロピレングリコール、エチレングリコール）、甘味料（例えば、アスパルテーム、アセスルファムＫ、ステビア、糖質）、酸味料（例えば、クエン酸、リンゴ酸、アスコルビン酸、グルコン酸、コハク酸、酒石酸、フマル酸、乳酸、酢酸、グルタミン酸、アスパラギン酸及びアジピン酸））を含有してもよい。
本発明の粉末食品組成物において、上記のような任意に添加してもよい添加剤の含有量は、例えば０～９０重量％、好ましくは０～６０重量％、より好ましくは０～３０重量％である。 As long as the effect of the present invention is not impaired, the powdered food composition of the present invention further comprises components other than the above-mentioned components, for example, additives used in general powdered foods (for example, food flavors) (for example, flavorings). Extracts (fragrance compounds)), solvents (ethanol, propylene glycol, ethylene glycol), sweeteners (eg aspartame, acesulfam K, stevia, sugar), excipients (eg citric acid, malic acid, ascorbic acid, gluconic acid) , Citric acid, tartaric acid, fumaric acid, lactic acid, acetic acid, glutamic acid, aspartame acid and adipic acid)).
In the powdered food composition of the present invention, the content of the additive which may be arbitrarily added as described above is, for example, 0 to 90% by weight, preferably 0 to 60% by weight, and more preferably 0 to 30% by weight. Is.
本発明の粉末食品組成物において、上記のような任意に添加してもよい添加剤の含有量は、例えば０～９０重量％、好ましくは０～６０重量％、より好ましくは０～３０重量％である。 As long as the effect of the present invention is not impaired, the powdered food composition of the present invention further comprises components other than the above-mentioned components, for example, additives used in general powdered foods (for example, food flavors) (for example, flavorings). Extracts (fragrance compounds)), solvents (ethanol, propylene glycol, ethylene glycol), sweeteners (eg aspartame, acesulfam K, stevia, sugar), excipients (eg citric acid, malic acid, ascorbic acid, gluconic acid) , Citric acid, tartaric acid, fumaric acid, lactic acid, acetic acid, glutamic acid, aspartame acid and adipic acid)).
In the powdered food composition of the present invention, the content of the additive which may be arbitrarily added as described above is, for example, 0 to 90% by weight, preferably 0 to 60% by weight, and more preferably 0 to 30% by weight. Is.
本発明の粉末食品組成物の平均粒子径は、例えば１００～２０００μｍ、好ましくは１００～１０００μｍ、より好ましくは１００～５００μｍである。本明細書において、平均粒子径は例えば、篩分け粒度測定法によって測定することができる。
The average particle size of the powdered food composition of the present invention is, for example, 100 to 2000 μm, preferably 100 to 1000 μm, and more preferably 100 to 500 μm. In the present specification, the average particle size can be measured by, for example, a sieving particle size measuring method.
本発明の粉末食品組成物は、以下に示す本発明の製造方法により製造することができる。
The powdered food composition of the present invention can be produced by the production method of the present invention shown below.
本発明はまた、粉末食品を、グリセリンを用いて造粒することを含む、粉末食品組成物の製造方法（本明細書において、本発明の製造方法とも記載する。）に関する。
本発明の製造方法において、「粉末食品」及び「グリセリン」の定義、例示は、上記本発明の粉末食品組成物において説明した定義、例示と同じである。
本発明の製造方法における粉末食品とグリセリンの使用量（配合割合）は、上記本発明の粉末食品組成物において、グリセリンの含有量として説明した量に準じて、適宜設定することができる。 The present invention also relates to a method for producing a powdered food composition (also referred to as the production method of the present invention in the present invention), which comprises granulating a powdered food with glycerin.
In the production method of the present invention, the definitions and examples of "powdered food" and "glycerin" are the same as the definitions and examples described in the above-mentioned powdered food composition of the present invention.
The amount (blending ratio) of the powdered food and glycerin used in the production method of the present invention can be appropriately set according to the amount described as the content of glycerin in the powdered food composition of the present invention.
本発明の製造方法において、「粉末食品」及び「グリセリン」の定義、例示は、上記本発明の粉末食品組成物において説明した定義、例示と同じである。
本発明の製造方法における粉末食品とグリセリンの使用量（配合割合）は、上記本発明の粉末食品組成物において、グリセリンの含有量として説明した量に準じて、適宜設定することができる。 The present invention also relates to a method for producing a powdered food composition (also referred to as the production method of the present invention in the present invention), which comprises granulating a powdered food with glycerin.
In the production method of the present invention, the definitions and examples of "powdered food" and "glycerin" are the same as the definitions and examples described in the above-mentioned powdered food composition of the present invention.
The amount (blending ratio) of the powdered food and glycerin used in the production method of the present invention can be appropriately set according to the amount described as the content of glycerin in the powdered food composition of the present invention.
本発明の製造方法において、粉末食品をグリセリンを用いて造粒する工程は、公知の造粒方法で行うことができるが、撹拌混合造粒法で行うことが好ましい。
撹拌混合造粒法とは、原料粉粒体を造粒容器に投入して、回転するブレードで撹拌しながら水または造粒液体を添加して、原料粉粒体を球形の粒子に凝集させる方法である。撹拌混合造粒法は、撹拌造粒法とも称される。
撹拌混合造粒は、撹拌混合造粒機（例えば、バーチカルグラニュレータ（パウレック社製）、スピードニーダー（岡田精工社製）、卓上ミキサー）を用いて行うことができる。 In the production method of the present invention, the step of granulating powdered food using glycerin can be performed by a known granulation method, but it is preferably performed by a stirring and mixing granulation method.
The stirring and mixing granulation method is a method in which raw material powders and granules are put into a granulation container, and water or a granulating liquid is added while stirring with a rotating blade to aggregate the raw material powders and granules into spherical particles. Is. The stirring and mixing granulation method is also referred to as a stirring and mixing granulation method.
Stirring and mixing granulation can be performed using a stirring and mixing granulator (for example, a vertical granulator (manufactured by Paulec), a speed kneader (manufactured by Okada Seikosha), and a tabletop mixer).
撹拌混合造粒法とは、原料粉粒体を造粒容器に投入して、回転するブレードで撹拌しながら水または造粒液体を添加して、原料粉粒体を球形の粒子に凝集させる方法である。撹拌混合造粒法は、撹拌造粒法とも称される。
撹拌混合造粒は、撹拌混合造粒機（例えば、バーチカルグラニュレータ（パウレック社製）、スピードニーダー（岡田精工社製）、卓上ミキサー）を用いて行うことができる。 In the production method of the present invention, the step of granulating powdered food using glycerin can be performed by a known granulation method, but it is preferably performed by a stirring and mixing granulation method.
The stirring and mixing granulation method is a method in which raw material powders and granules are put into a granulation container, and water or a granulating liquid is added while stirring with a rotating blade to aggregate the raw material powders and granules into spherical particles. Is. The stirring and mixing granulation method is also referred to as a stirring and mixing granulation method.
Stirring and mixing granulation can be performed using a stirring and mixing granulator (for example, a vertical granulator (manufactured by Paulec), a speed kneader (manufactured by Okada Seikosha), and a tabletop mixer).
本発明の製造方法においては、粉末食品にグリセリン（又はグリセリン溶液）を一括添加してから造粒工程を行ってもよく、グリセリン（又はグリセリン溶液）を滴下しながら造粒工程を行ってもよいが、グリセリン（又はグリセリン溶液）を滴下しながら造粒工程を行うことが、造粒時間の短縮および均一な粒度品質の点から好ましい。
一態様として、造粒が、撹拌混合造粒法による造粒である場合、造粒工程の温度は、例えば１０～８０℃、好ましくは１０～４０℃であり、造粒工程の回転数は、例えば１０００～２００００ｒｐｍ、好ましくは１０００～１００００ｒｐｍであり、造粒工程の時間は、例えば２０秒～２０分、好ましくは２０秒～１０分である。
他の態様として、造粒が、撹拌混合造粒法による造粒である場合、造粒工程の温度は、例えば１０～８０℃、好ましくは１０～４０℃であり、造粒工程の回転数は、例えば１０００～２００００ｒｐｍ、好ましくは１０００～１００００ｒｐｍであり、造粒工程の時間は、例えば１～２０分、好ましくは１～１０分である。 In the production method of the present invention, glycerin (or glycerin solution) may be added to the powdered food in a batch and then the granulation step may be performed, or the granulation step may be performed while dropping glycerin (or glycerin solution). However, it is preferable to carry out the granulation step while dropping glycerin (or a glycerin solution) from the viewpoint of shortening the granulation time and uniform particle size quality.
As one embodiment, when the granulation is granulation by the stirring and mixing granulation method, the temperature of the granulation step is, for example, 10 to 80 ° C, preferably 10 to 40 ° C, and the number of rotations of the granulation step is 1. For example, it is 1000 to 20000 rpm, preferably 1000 to 10000 rpm, and the time of the granulation step is, for example, 20 seconds to 20 minutes, preferably 20 seconds to 10 minutes.
As another embodiment, when the granulation is granulation by the stirring and mixing granulation method, the temperature of the granulation step is, for example, 10 to 80 ° C, preferably 10 to 40 ° C, and the number of rotations of the granulation step is For example, it is 1000 to 20000 rpm, preferably 1000 to 10000 rpm, and the time of the granulation step is, for example, 1 to 20 minutes, preferably 1 to 10 minutes.
一態様として、造粒が、撹拌混合造粒法による造粒である場合、造粒工程の温度は、例えば１０～８０℃、好ましくは１０～４０℃であり、造粒工程の回転数は、例えば１０００～２００００ｒｐｍ、好ましくは１０００～１００００ｒｐｍであり、造粒工程の時間は、例えば２０秒～２０分、好ましくは２０秒～１０分である。
他の態様として、造粒が、撹拌混合造粒法による造粒である場合、造粒工程の温度は、例えば１０～８０℃、好ましくは１０～４０℃であり、造粒工程の回転数は、例えば１０００～２００００ｒｐｍ、好ましくは１０００～１００００ｒｐｍであり、造粒工程の時間は、例えば１～２０分、好ましくは１～１０分である。 In the production method of the present invention, glycerin (or glycerin solution) may be added to the powdered food in a batch and then the granulation step may be performed, or the granulation step may be performed while dropping glycerin (or glycerin solution). However, it is preferable to carry out the granulation step while dropping glycerin (or a glycerin solution) from the viewpoint of shortening the granulation time and uniform particle size quality.
As one embodiment, when the granulation is granulation by the stirring and mixing granulation method, the temperature of the granulation step is, for example, 10 to 80 ° C, preferably 10 to 40 ° C, and the number of rotations of the granulation step is 1. For example, it is 1000 to 20000 rpm, preferably 1000 to 10000 rpm, and the time of the granulation step is, for example, 20 seconds to 20 minutes, preferably 20 seconds to 10 minutes.
As another embodiment, when the granulation is granulation by the stirring and mixing granulation method, the temperature of the granulation step is, for example, 10 to 80 ° C, preferably 10 to 40 ° C, and the number of rotations of the granulation step is For example, it is 1000 to 20000 rpm, preferably 1000 to 10000 rpm, and the time of the granulation step is, for example, 1 to 20 minutes, preferably 1 to 10 minutes.
本発明の製造方法の一態様を以下に示すが、これに限定されない。
（１）原料である粉末食品（例えば、ウキクサ亜科植物の葉状体の破壊物の乾燥粉末、クロレラ粉末等）を、必要に応じて、スピードニーダー、卓上ミキサー等を用いて予備混合する。該粉末食品には、上記例示したような一般の粉末食品で用いられる添加剤を含んでいてもよい。
（２）（１）の粉末食品に、グリセリンを、添加して又は滴下しながら、スピードニーダー、卓上ミキサー等を用いて造粒して、造粒物（本発明の粉末食品組成物）を得ることができる。
（２）の工程において、グリセリンは、上記例示したような添加剤（例えば、香料エキス（香料化合物）、溶剤（例えば、エタノール、プロピレングリコール、エチレングリコール、水）等を含むグリセリン溶液として添加または滴下してもよい。溶剤として用いる水の使用量は少ない方が好ましい。
（２）の工程により得られた造粒物は、必要に応じて、篩機等を用いて異物除去し、包装してもよい。 An aspect of the production method of the present invention is shown below, but the present invention is not limited thereto.
(1) If necessary, premix the powdered food (for example, dry powder of fronds of duckweed subfamily plants, chlorella powder, etc.) as a raw material using a speed kneader, a tabletop mixer, or the like. The powdered food may contain additives used in general powdered foods as exemplified above.
(2) While adding or dropping glycerin to the powdered food of (1), granulate using a speed kneader, a tabletop mixer or the like to obtain a granulated product (powdered food composition of the present invention). be able to.
In the step (2), glycerin is added or dropped as a glycerin solution containing an additive as exemplified above (for example, a fragrance extract (fragrance compound), a solvent (for example, ethanol, propylene glycol, ethylene glycol, water) and the like). However, it is preferable that the amount of water used as the solvent is small.
The granulated product obtained in the step (2) may be packaged after removing foreign substances using a sieve or the like, if necessary.
（１）原料である粉末食品（例えば、ウキクサ亜科植物の葉状体の破壊物の乾燥粉末、クロレラ粉末等）を、必要に応じて、スピードニーダー、卓上ミキサー等を用いて予備混合する。該粉末食品には、上記例示したような一般の粉末食品で用いられる添加剤を含んでいてもよい。
（２）（１）の粉末食品に、グリセリンを、添加して又は滴下しながら、スピードニーダー、卓上ミキサー等を用いて造粒して、造粒物（本発明の粉末食品組成物）を得ることができる。
（２）の工程において、グリセリンは、上記例示したような添加剤（例えば、香料エキス（香料化合物）、溶剤（例えば、エタノール、プロピレングリコール、エチレングリコール、水）等を含むグリセリン溶液として添加または滴下してもよい。溶剤として用いる水の使用量は少ない方が好ましい。
（２）の工程により得られた造粒物は、必要に応じて、篩機等を用いて異物除去し、包装してもよい。 An aspect of the production method of the present invention is shown below, but the present invention is not limited thereto.
(1) If necessary, premix the powdered food (for example, dry powder of fronds of duckweed subfamily plants, chlorella powder, etc.) as a raw material using a speed kneader, a tabletop mixer, or the like. The powdered food may contain additives used in general powdered foods as exemplified above.
(2) While adding or dropping glycerin to the powdered food of (1), granulate using a speed kneader, a tabletop mixer or the like to obtain a granulated product (powdered food composition of the present invention). be able to.
In the step (2), glycerin is added or dropped as a glycerin solution containing an additive as exemplified above (for example, a fragrance extract (fragrance compound), a solvent (for example, ethanol, propylene glycol, ethylene glycol, water) and the like). However, it is preferable that the amount of water used as the solvent is small.
The granulated product obtained in the step (2) may be packaged after removing foreign substances using a sieve or the like, if necessary.
本発明の粉末食品組成物は、水分散性に優れていることから、粉末飲料（例えば、粉末植物飲料（例えば、粉末緑色植物飲料（例えば、ウキクサ亜科植物の葉状体の破壊物の乾燥粉末又はクロレラ粉末を含有する粉末飲料）））として用いる場合に特に効果を発揮する。
本発明において、「粉末飲料」とは、粉末（粉状及び／又は粒状）の状態で販売、保存等され、使用時に、一般飲料（例えば、水、炭酸水、牛乳、豆乳、野菜ジュース、果実ジュース）に溶解又は分散させて飲用するものを言う。
本発明の粉末食品組成物は、一般飲料への溶解のしやすさ、溶解の速度の向上にも効果を発揮することが期待できる。 Since the powdered food composition of the present invention has excellent water dispersibility, it is a powdered beverage (for example, a powdered plant beverage (for example, a powdered green plant beverage (for example, a dry powder of a foliar debris of a subfamily plant). Or, it is particularly effective when used as a powdered beverage containing chlorella powder)))).
In the present invention, the "powdered beverage" is sold, stored, etc. in a powder (powdered and / or granular) state, and when used, a general beverage (for example, water, carbonated water, milk, soymilk, vegetable juice, fruit). It refers to a product that is dissolved or dispersed in juice) and then drunk.
The powdered food composition of the present invention can be expected to be effective in improving the ease of dissolution in general beverages and the rate of dissolution.
本発明において、「粉末飲料」とは、粉末（粉状及び／又は粒状）の状態で販売、保存等され、使用時に、一般飲料（例えば、水、炭酸水、牛乳、豆乳、野菜ジュース、果実ジュース）に溶解又は分散させて飲用するものを言う。
本発明の粉末食品組成物は、一般飲料への溶解のしやすさ、溶解の速度の向上にも効果を発揮することが期待できる。 Since the powdered food composition of the present invention has excellent water dispersibility, it is a powdered beverage (for example, a powdered plant beverage (for example, a powdered green plant beverage (for example, a dry powder of a foliar debris of a subfamily plant). Or, it is particularly effective when used as a powdered beverage containing chlorella powder)))).
In the present invention, the "powdered beverage" is sold, stored, etc. in a powder (powdered and / or granular) state, and when used, a general beverage (for example, water, carbonated water, milk, soymilk, vegetable juice, fruit). It refers to a product that is dissolved or dispersed in juice) and then drunk.
The powdered food composition of the present invention can be expected to be effective in improving the ease of dissolution in general beverages and the rate of dissolution.
本発明の粉末飲料を、使用時に一般飲料に溶解又は分散するときの、一般飲料と粉末飲料の重量比（一般飲料：粉末飲料）は、例えば、１：０．００１～０．６、好ましくは１：０．００１～０．３、より好ましくは１：０．００１～０．１である。
また、本発明の粉末飲料を、使用時に一般飲料に溶解又は分散するときの、一般飲料と粉末飲料の重量比（一般飲料：粉末飲料）は、例えば、１：０．００５～０．６、好ましくは１：０．００５～０．３、より好ましくは１：０．００５～０．１である。 The weight ratio of the general beverage to the powdered beverage (general beverage: powdered beverage) when the powdered beverage of the present invention is dissolved or dispersed in the general beverage at the time of use is, for example, 1: 0.001 to 0.6, preferably 1: 0.001 to 0.6. It is 1: 0.001 to 0.3, more preferably 1: 0.001 to 0.1.
The weight ratio of the general beverage to the powdered beverage (general beverage: powdered beverage) when the powdered beverage of the present invention is dissolved or dispersed in the general beverage at the time of use is, for example, 1: 0.005 to 0.6. It is preferably 1: 0.005 to 0.3, more preferably 1: 0.005 to 0.1.
また、本発明の粉末飲料を、使用時に一般飲料に溶解又は分散するときの、一般飲料と粉末飲料の重量比（一般飲料：粉末飲料）は、例えば、１：０．００５～０．６、好ましくは１：０．００５～０．３、より好ましくは１：０．００５～０．１である。 The weight ratio of the general beverage to the powdered beverage (general beverage: powdered beverage) when the powdered beverage of the present invention is dissolved or dispersed in the general beverage at the time of use is, for example, 1: 0.001 to 0.6, preferably 1: 0.001 to 0.6. It is 1: 0.001 to 0.3, more preferably 1: 0.001 to 0.1.
The weight ratio of the general beverage to the powdered beverage (general beverage: powdered beverage) when the powdered beverage of the present invention is dissolved or dispersed in the general beverage at the time of use is, for example, 1: 0.005 to 0.6. It is preferably 1: 0.005 to 0.3, more preferably 1: 0.005 to 0.1.
本明細書において、食品とは、経口摂取し得るもの（医薬品を除く）を広く包含する概念であり、本発明の粉末食品組成物には、一般食品だけでなく、健康補助食品、保健機能食品（例えば、特定保健用食品、機能性表示食品、栄養機能食品）、サプリメント等が含まれる。
本発明の粉末食品組成物は、ヒト、哺乳動物（例えば、マウス、ラット、ハムスター、ウサギ、ネコ、イヌ、ウシ、ヒツジ、サル）、鳥類（例えば、ニワトリ、七面鳥）が安全に摂取することができる。 In the present specification, food is a concept that broadly includes foods that can be taken orally (excluding pharmaceuticals), and the powdered food composition of the present invention includes not only general foods, but also dietary supplements and health functional foods. (For example, foods for specified health use, foods with functional claims, foods with nutritional function), supplements and the like are included.
The powdered food composition of the present invention can be safely ingested by humans, mammals (eg, mice, rats, hamsters, rabbits, cats, dogs, cows, sheep, monkeys) and birds (eg, chickens, turkeys). can.
本発明の粉末食品組成物は、ヒト、哺乳動物（例えば、マウス、ラット、ハムスター、ウサギ、ネコ、イヌ、ウシ、ヒツジ、サル）、鳥類（例えば、ニワトリ、七面鳥）が安全に摂取することができる。 In the present specification, food is a concept that broadly includes foods that can be taken orally (excluding pharmaceuticals), and the powdered food composition of the present invention includes not only general foods, but also dietary supplements and health functional foods. (For example, foods for specified health use, foods with functional claims, foods with nutritional function), supplements and the like are included.
The powdered food composition of the present invention can be safely ingested by humans, mammals (eg, mice, rats, hamsters, rabbits, cats, dogs, cows, sheep, monkeys) and birds (eg, chickens, turkeys). can.
本発明はさらに、粉末食品を、グリセリンを用いて造粒することを含む、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性の改善方法（本明細書において、本発明の粉舞／粉体流動性／水分散性の改善方法とも記載する。）に関する。
本発明の粉舞／粉体流動性／水分散性の改善方法において、「粉末食品」及び「グリセリン」の定義、例示は、上記本発明の粉末食品組成物において説明した定義、例示と同じである。
本発明の粉舞／粉体流動性／水分散性の改善方法における粉末食品とグリセリンの使用量（配合割合）は、上記本発明の粉末食品組成物において、グリセリンの含有量として説明した量に準じて、適宜設定することができる。
本発明の粉舞／粉体流動性／水分散性の改善方法において、「造粒」の方法、例示は、上記本発明の製造方法において説明した方法、例示と同じである。 The present invention further comprises a method for improving the powder dance and / or powder fluidity and / or water dispersibility of the powdered food, which comprises granulating the powdered food with glycerin (in the present specification, the present invention). It is also described as a method for improving powder dance / powder fluidity / water dispersibility.)
In the method for improving powder dance / powder fluidity / water dispersibility of the present invention, the definitions and examples of "powdered food" and "glycerin" are the same as the definitions and examples described in the above-mentioned powdered food composition of the present invention. be.
The amount (blending ratio) of the powdered food and the glycerin used in the method for improving the powder dance / powder fluidity / water dispersibility of the present invention is the amount described as the content of the glycerin in the powdered food composition of the present invention. Therefore, it can be set as appropriate.
In the method for improving powder dance / powder fluidity / water dispersibility of the present invention, the method and examples of "granulation" are the same as the methods and examples described in the above-mentioned production method of the present invention.
本発明の粉舞／粉体流動性／水分散性の改善方法において、「粉末食品」及び「グリセリン」の定義、例示は、上記本発明の粉末食品組成物において説明した定義、例示と同じである。
本発明の粉舞／粉体流動性／水分散性の改善方法における粉末食品とグリセリンの使用量（配合割合）は、上記本発明の粉末食品組成物において、グリセリンの含有量として説明した量に準じて、適宜設定することができる。
本発明の粉舞／粉体流動性／水分散性の改善方法において、「造粒」の方法、例示は、上記本発明の製造方法において説明した方法、例示と同じである。 The present invention further comprises a method for improving the powder dance and / or powder fluidity and / or water dispersibility of the powdered food, which comprises granulating the powdered food with glycerin (in the present specification, the present invention). It is also described as a method for improving powder dance / powder fluidity / water dispersibility.)
In the method for improving powder dance / powder fluidity / water dispersibility of the present invention, the definitions and examples of "powdered food" and "glycerin" are the same as the definitions and examples described in the above-mentioned powdered food composition of the present invention. be.
The amount (blending ratio) of the powdered food and the glycerin used in the method for improving the powder dance / powder fluidity / water dispersibility of the present invention is the amount described as the content of the glycerin in the powdered food composition of the present invention. Therefore, it can be set as appropriate.
In the method for improving powder dance / powder fluidity / water dispersibility of the present invention, the method and examples of "granulation" are the same as the methods and examples described in the above-mentioned production method of the present invention.
本明細書において、粉末食品又は粉末食品組成物の「粉舞」、「水分散性」は、後述の試験例の評価方法またはこれに準じた方法により、評価することができる。本明細書において、粉末食品又は粉末食品組成物の「粉体流動性」は、後述の試験例のブロッキングの評価方法またはこれに準じた方法により、評価することができる。
In the present specification, the "powder dance" and "water dispersibility" of the powdered food or the powdered food composition can be evaluated by the evaluation method of the test example described later or a method similar thereto. In the present specification, the "powder fluidity" of a powdered food or a powdered food composition can be evaluated by the method for evaluating blocking in the test examples described later or a method similar thereto.
以下、実施例、比較例、試験例に基づいて本発明をより詳細に説明するが、本発明はこれらに限定されるものではない。
Hereinafter, the present invention will be described in more detail based on Examples, Comparative Examples, and Test Examples, but the present invention is not limited thereto.
以下の試験例１～３における、各粉末サンプル（コントロール、実施例及び比較例）の粉舞、ブロッキング（粉体流動性）、水分散性の評価は、下記の評価方法に従って行った。評価結果は、表１に示す判断基準に基づいて、それぞれ、評点１～４で示した。
The powder dance, blocking (powder fluidity), and water dispersibility of each powder sample (control, example, and comparative example) in the following test examples 1 to 3 were evaluated according to the following evaluation method. The evaluation results are shown by scores 1 to 4, respectively, based on the judgment criteria shown in Table 1.
（評価方法）
粉舞：足径８Φｍｍのガラスロートをロート足下から落差１０ｃｍの位置に固定し、３０ｇの粉末サンプルを１０～２０秒かけて徐々に通過させた際の粉舞を観察した。
ブロッキング：足径８Φｍｍのガラスロートをロート足下から落差１０ｃｍの位置に固定し、３０ｇの粉末サンプルを徐々に通過させた際のロート目詰まりを観察した。
水分散性：常温の水１００ｍＬの中へ５．４ｇの粉末サンプルを徐々に投入し、水への分散性を確認した。 (Evaluation method)
Powder dance: A glass funnel with a foot diameter of 8Φ mm was fixed at a position with a drop of 10 cm from the foot of the funnel, and a powder dance of 30 g was observed when a powder sample was gradually passed over 10 to 20 seconds.
Blocking: A glass funnel with a foot diameter of 8Φ mm was fixed at a position with a drop of 10 cm from the foot of the funnel, and clogging of the funnel was observed when a 30 g powder sample was gradually passed through.
Water dispersibility: 5.4 g of powder sample was gradually poured into 100 mL of water at room temperature, and the dispersibility in water was confirmed.
粉舞：足径８Φｍｍのガラスロートをロート足下から落差１０ｃｍの位置に固定し、３０ｇの粉末サンプルを１０～２０秒かけて徐々に通過させた際の粉舞を観察した。
ブロッキング：足径８Φｍｍのガラスロートをロート足下から落差１０ｃｍの位置に固定し、３０ｇの粉末サンプルを徐々に通過させた際のロート目詰まりを観察した。
水分散性：常温の水１００ｍＬの中へ５．４ｇの粉末サンプルを徐々に投入し、水への分散性を確認した。 (Evaluation method)
Powder dance: A glass funnel with a foot diameter of 8Φ mm was fixed at a position with a drop of 10 cm from the foot of the funnel, and a powder dance of 30 g was observed when a powder sample was gradually passed over 10 to 20 seconds.
Blocking: A glass funnel with a foot diameter of 8Φ mm was fixed at a position with a drop of 10 cm from the foot of the funnel, and clogging of the funnel was observed when a 30 g powder sample was gradually passed through.
Water dispersibility: 5.4 g of powder sample was gradually poured into 100 mL of water at room temperature, and the dispersibility in water was confirmed.
［試験例１］
表２に示した配合に従って、各成分を計量し、卓上ミキサーにて撹拌混合造粒して、コントロール、実施例１、比較例１～４の粉末食品組成物を製造した。得られた粉末食品組成物について、上記した評価方法、判断基準に従って、粉舞、ブロッキング、水分散性の評価を行った。評価結果を表２に示す。
表２の評価結果より、植物粉末（ウォルフィア・グロバサ乾燥粉末）に、植物グリセリンを配合した実施例１では、植物粉末（ウォルフィア・グロバサ乾燥粉末）のみからなるコントロールに対して、粉舞、ブロッキング、水分散性のいずれについても、改善されたことがわかる。大豆白絞油又は中鎖脂肪酸油を配合した比較例１、比較例２では、ブロッキングについては、コントロールと同じ評価であり、改善はされておらず、水分散性については、コントロールよりも劣る評価が示された。エタノール又はプロピレングリコールを配合した比較例３、比較例４では、粉舞については、コントロールと同じ評価であり、改善はされていないことが示された。 [Test Example 1]
According to the formulation shown in Table 2, each component was weighed and mixed and granulated by stirring with a tabletop mixer to produce the powdered food compositions of Control, Example 1 and Comparative Examples 1 to 4. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 2.
From the evaluation results in Table 2, in Example 1 in which the plant glycerin was blended with the plant powder (Wolfia globasa dry powder), the control consisting only of the plant powder (Wolfia globasa dry powder) was powdered, blocked, and blocked. It can be seen that all of the water dispersibility were improved. In Comparative Example 1 and Comparative Example 2 in which soybean white squeezed oil or medium-chain fatty acid oil was blended, blocking was evaluated in the same manner as the control, no improvement was made, and water dispersibility was inferior to that of the control. It has been shown. In Comparative Example 3 and Comparative Example 4 in which ethanol or propylene glycol was blended, the powder dance was evaluated in the same manner as the control, and it was shown that there was no improvement.
表２に示した配合に従って、各成分を計量し、卓上ミキサーにて撹拌混合造粒して、コントロール、実施例１、比較例１～４の粉末食品組成物を製造した。得られた粉末食品組成物について、上記した評価方法、判断基準に従って、粉舞、ブロッキング、水分散性の評価を行った。評価結果を表２に示す。
表２の評価結果より、植物粉末（ウォルフィア・グロバサ乾燥粉末）に、植物グリセリンを配合した実施例１では、植物粉末（ウォルフィア・グロバサ乾燥粉末）のみからなるコントロールに対して、粉舞、ブロッキング、水分散性のいずれについても、改善されたことがわかる。大豆白絞油又は中鎖脂肪酸油を配合した比較例１、比較例２では、ブロッキングについては、コントロールと同じ評価であり、改善はされておらず、水分散性については、コントロールよりも劣る評価が示された。エタノール又はプロピレングリコールを配合した比較例３、比較例４では、粉舞については、コントロールと同じ評価であり、改善はされていないことが示された。 [Test Example 1]
According to the formulation shown in Table 2, each component was weighed and mixed and granulated by stirring with a tabletop mixer to produce the powdered food compositions of Control, Example 1 and Comparative Examples 1 to 4. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 2.
From the evaluation results in Table 2, in Example 1 in which the plant glycerin was blended with the plant powder (Wolfia globasa dry powder), the control consisting only of the plant powder (Wolfia globasa dry powder) was powdered, blocked, and blocked. It can be seen that all of the water dispersibility were improved. In Comparative Example 1 and Comparative Example 2 in which soybean white squeezed oil or medium-chain fatty acid oil was blended, blocking was evaluated in the same manner as the control, no improvement was made, and water dispersibility was inferior to that of the control. It has been shown. In Comparative Example 3 and Comparative Example 4 in which ethanol or propylene glycol was blended, the powder dance was evaluated in the same manner as the control, and it was shown that there was no improvement.
［試験例２］
表３に示した配合に従って、各成分を計量し、卓上ミキサーにて撹拌混合造粒して、実施例２～５の粉末食品組成物を製造した。得られた粉末食品組成物について、上記した評価方法、判断基準に従って、粉舞、ブロッキング、水分散性の評価を行った。評価結果を表３に示す。表３に実施例１の評価結果を合わせて示す。 [Test Example 2]
Each component was weighed according to the formulation shown in Table 3, and the powdered food composition of Examples 2 to 5 was produced by stirring, mixing and granulating with a tabletop mixer. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 3. Table 3 also shows the evaluation results of Example 1.
表３に示した配合に従って、各成分を計量し、卓上ミキサーにて撹拌混合造粒して、実施例２～５の粉末食品組成物を製造した。得られた粉末食品組成物について、上記した評価方法、判断基準に従って、粉舞、ブロッキング、水分散性の評価を行った。評価結果を表３に示す。表３に実施例１の評価結果を合わせて示す。 [Test Example 2]
Each component was weighed according to the formulation shown in Table 3, and the powdered food composition of Examples 2 to 5 was produced by stirring, mixing and granulating with a tabletop mixer. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 3. Table 3 also shows the evaluation results of Example 1.
［試験例３］
表４に示した配合に従って、各成分を計量し、卓上ミキサーにて撹拌混合造粒して、実施例６の粉末食品組成物を製造した。得られた粉末食品組成物について、上記した評価方法、判断基準に従って、粉舞、ブロッキング、水分散性の評価を行った。評価結果を表４に示す。 [Test Example 3]
Each component was weighed according to the formulation shown in Table 4, and the powdered food composition of Example 6 was produced by stirring, mixing and granulating with a tabletop mixer. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 4.
表４に示した配合に従って、各成分を計量し、卓上ミキサーにて撹拌混合造粒して、実施例６の粉末食品組成物を製造した。得られた粉末食品組成物について、上記した評価方法、判断基準に従って、粉舞、ブロッキング、水分散性の評価を行った。評価結果を表４に示す。 [Test Example 3]
Each component was weighed according to the formulation shown in Table 4, and the powdered food composition of Example 6 was produced by stirring, mixing and granulating with a tabletop mixer. The obtained powdered food composition was evaluated for powder dance, blocking, and water dispersibility according to the above-mentioned evaluation methods and criteria. The evaluation results are shown in Table 4.
本発明の粉末食品組成物は、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性が改善され、かつ、簡便かつ安価に製造できるので有用である。
The powdered food composition of the present invention is useful because it improves the powder dance and / or powder fluidity and / or water dispersibility of the powdered food, and can be easily and inexpensively produced.
本出願は、日本で出願された特願２０２０－２０２８６０を基礎としており、その内容は本明細書にすべて包含されるものである。
This application is based on Japanese Patent Application No. 2020-20286, the contents of which are all included in the present specification.
Claims (6)
- 粉末食品及びグリセリンを含有する、粉末食品組成物。 A powdered food composition containing powdered food and glycerin.
- グリセリンの含有量が、１．０重量％以上である、請求項１に記載の粉末食品組成物。 The powdered food composition according to claim 1, wherein the content of glycerin is 1.0% by weight or more.
- 粉末食品が、植物粉末である、請求項１又は２に記載の粉末食品組成物。 The powdered food composition according to claim 1 or 2, wherein the powdered food is a plant powder.
- 粉末飲料である、請求項１～３のいずれか一項に記載の粉末食品組成物。 The powdered food composition according to any one of claims 1 to 3, which is a powdered beverage.
- 粉末食品を、グリセリンを用いて造粒することを含む、粉末食品組成物の製造方法。 A method for producing a powdered food composition, which comprises granulating powdered food with glycerin.
- 粉末食品を、グリセリンを用いて造粒することを含む、粉末食品の粉舞及び／又は粉体流動性及び／又は水分散性の改善方法。 A method for improving powder dance and / or powder fluidity and / or water dispersibility of powdered food, which comprises granulating powdered food with glycerin.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0779712A (en) * | 1993-09-17 | 1995-03-28 | Sanei Gen F F I Inc | Preparation containing water-soluble hemicellulose |
| JP2018028096A (en) * | 2016-01-21 | 2018-02-22 | 日清オイリオグループ株式会社 | Liquid component powdering agent |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0779712A (en) * | 1993-09-17 | 1995-03-28 | Sanei Gen F F I Inc | Preparation containing water-soluble hemicellulose |
| JP2018028096A (en) * | 2016-01-21 | 2018-02-22 | 日清オイリオグループ株式会社 | Liquid component powdering agent |
Non-Patent Citations (3)
| Title |
|---|
| ANONYMOUS: "Co-developed and started selling the original product "MOMOCHI no AOJIRU" produced by CyberAgent and fashion river Yusuke Momochi!", CYBERAGENT, 23 September 2020 (2020-09-23), pages 1 - 6, XP055940809, Retrieved from the Internet <URL:https://www.cyberagent.co.jp/news/print/id=25189> [retrieved on 20220711] * |
| ANONYMOUS: "First in Japan! Even though it is "Aojiru", it is an all-in-one fertility print. A new habit to be bestowed. 3rd generation "Adult Aojiru" with 6 roles with 1 stick", PRTIMES, 10 December 2018 (2018-12-10), pages 1 - 6, XP055940786, Retrieved from the Internet <URL:https://prtimes.jp/main/html/rd/p/000000006.000040017.html> [retrieved on 20220711] * |
| ANONYMOUS: "MOMOCHI no AOJIRU", MOMOCHI, 19 September 2020 (2020-09-19), pages 1 - 3, XP055940790, Retrieved from the Internet <URL:https://momochi-shop.com/items/5ffd6682f0b1082f4b799d8b> [retrieved on 20220711] * |
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