Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
  • A23L29/27—Xanthan not combined with other microbial gums
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a granulated product and a method for producing the granulated product.
• thickening polysaccharides have the property of expressing high viscosity in a small amount, they are widely used in food applications to adjust texture, stabilize texture, and thicken.
• thickening polysaccharides used in food applications include water-soluble polymers such as xanthan gum, guar gum, carrageenan, locust bean gum, sodium alginate, and pullulan.
• xanthan gum is a highly stable thickening polysaccharide that has a high viscosity with a small amount of addition, is not easily affected by acid and salt in foods, is resistant to heating, and is highly stable. It is widely used.
• xanthan gum While having the above characteristics, xanthan gum has a problem that when the powder itself is added to a liquid, it is easy to generate lumps due to poor dispersibility, and it takes time to completely dissolve lumps.
• composition which bound potassium salt to the powder surface of xanthan gum (refer patent document 1), and the composition containing xanthan gum and a water-soluble calcium salt (refer patent document 2).
• a method of granulating a water-soluble polymer powder such as xanthan gum using an aqueous solution containing gluconic acid or a salt thereof as a binder see Patent Document 3).
• an object of the present invention is to provide a granulated product and a method for producing the granulated product, which can improve the dispersibility of xanthan gum without causing a bitter taste, a delicious taste, and the like.
• the present invention provides [1] Granulation characterized by containing 20% by mass or more of xanthan gum and 1-7% by mass of sodium gluconate and 0.2-1.2% by mass of magnesium chloride added together with the binder Offer things.
• the present invention provides the following [2] to [7].
• [2] The granulated product according to the above [1], which contains dextrin.
• [3] The granulated product according to [1] or [2], wherein the binder contains dextrin.
• [4] The method for producing a granulated product according to any one of [1] to [3], wherein the powder raw material containing the xanthan gum and the sodium gluconate contains the magnesium chloride.
• a method for producing a granulated product comprising the steps of spraying an aqueous solution, granulating and drying.
• [5] The method for producing a granulated product according to the above [4], wherein the powder raw material contains dextrin.
• the present invention it is possible to provide a granulated product and a method for producing the granulated product that can improve the dispersibility of xanthan gum without causing a bitter taste, a delicious taste, or the like.
• the granulated product according to the embodiment of the present invention contains 20% by mass or more of xanthan gum and 1 to 7% by mass of sodium gluconate, and 0.2 to 1.2% by mass of magnesium chloride added together with the binder. It is characterized by that.
• the granulated product contains 20% by mass or more of xanthan gum as a thickening polysaccharide.
• the xanthan gum content in the granulated product is preferably 22 to 70% by mass, more preferably 25 to 60% by mass, further preferably 25 to 50% by mass, and most preferably 35 to 45% by mass.
• the granulated product contains 1 to 7% by mass of sodium gluconate.
• the content of sodium gluconate in the granulated product is preferably 1 to 6% by mass, more preferably 1.5 to 5% by mass, further preferably 1.5 to 4.5% by mass, and most preferably 2 to 4% by mass. preferable.
• the content is less than 1% by mass, the dispersibility of the granulated product is deteriorated and lumps are generated, and when the content is more than 7% by mass, a bitter taste, a delicious taste and the like appear.
• the granulated product contains 0.2 to 1.2% by mass of magnesium chloride added together with the binder.
• the magnesium chloride content in the granulated product is preferably 0.25 to 0.8% by mass, more preferably 0.25 to 0.6% by mass, still more preferably 0.3 to 0.5% by mass, and Most preferred is 3 to 0.45 mass%.
• the said content is a content as magnesium chloride hexahydrate.
• the binder preferably contains dextrin.
• the content in the granulated product is preferably 1 to 20% by mass, more preferably 2 to 15% by mass, and further preferably 3 to 10% by mass.
• magnesium chloride is present in a state of being adhered around the xanthan gum particles and the sodium gluconate particles.
• a thickening polysaccharide other than xanthan gum can be contained in the granulated product, but the xanthan gum content must not be exceeded. It is preferable to contain only xanthan gum as the thickening polysaccharide in the granulated product. It is also preferable to contain 0.5 to 3% by mass (preferably 1 to 2% by mass) of CMC sodium salt in addition to xanthan gum.
• the granulated product may further contain an excipient such as dextrin.
• Excipients such as dextrin can be included as a powder raw material.
• dextrin is preferably used.
• the content is preferably 20 to 60% by mass, more preferably 30 to 60% by mass, and further preferably 45 to 55% by mass.
• the granulated product according to the embodiment of the present invention can be used as a thickener, and can be suitably used as a thickener for foods (including beverages), particularly as a thickener for foods for those with difficulty in chewing / swallowing. it can.
• a thickener for foods (including beverages), particularly as a thickener for foods for those with difficulty in chewing / swallowing. it can.
• the dispersibility of the thickening polysaccharide in water or the like can be improved.
• the target food to which the granulated product according to the embodiment of the present invention is added is not particularly limited.
• water, milk, milk drink, lactic acid bacteria drink, soft drink with fruit juice, carbonated drink, fruit juice drink, Vegetable juice, tea drink, sports drink, functional drink, vitamin supplement drink, nutritional balance drink, wine, etc. Can be added directly to these to thicken the liquid.
• the manufacturing method of the granulated material which concerns on embodiment of this invention has the process of spraying the granule raw material containing the said xanthan gum and the said sodium gluconate by spraying the binder aqueous solution containing the said magnesium chloride, and drying. It is characterized by that. Each content is as described above.
• the powder raw material further contains dextrin as an excipient.
• the content is as described above.
• the aqueous binder solution preferably contains dextrin as a binder.
• the content is as described above.
• Examples of granulation methods in the present embodiment include fluidized bed granulation method, stirring granulation method, rolling granulation method, spray drying method, extrusion granulation method, rolling granulation method, and coating granulation. Law.
• a fluidized bed granulation method is particularly preferred.
• the powder raw material is put into a fluidized bed granulation coating apparatus (trade name: SFC-LABO), and hot air heated to 50 to 100 ° C. is sent from below to supply the powder raw material.
• the above binder liquid is sprayed onto the mixed powder raw material from above with a nozzle, and the binder liquid is uniformly sprayed onto the powder surface at 3 to 7 mL / min and an air pressure of 0.5 to 1.5 MPa. Then, agglomerated particles are formed and dried to obtain a granulated product.
• a powder raw material and a binder liquid are prepared, and the powder raw material is put into a fluidized bed granulation coating apparatus (trade name: SFC-LABO, manufactured by Freund Sangyo Co., Ltd.), and the bottom of the apparatus Then, warm air heated to 60 ° C. was blown to flow the powder raw material and mix. Subsequently, the binder liquid was sprayed on the powder raw material at a spray nozzle of 6 mL / min and an air pressure of 0.8 MPa from the spray nozzle at the top of the apparatus, granulated, and dried to obtain a granulated product.
• a fluidized bed granulation coating apparatus trade name: SFC-LABO, manufactured by Freund Sangyo Co., Ltd.
• Example 3 The granulated product of Example 3 was produced by the following procedure according to the formulation shown in Table 3 by the fluidized bed granulation method.
• a primary powder raw material, a secondary powder raw material, and a binder liquid (91.5 L) are prepared, and the primary powder raw material is fluidized bed granulated coating apparatus (trade name: FLO-300). , Manufactured by Freund Sangyo Co., Ltd.), warm air heated to 90 ° C. was blown from the bottom of the apparatus, and the powder was fluidized and mixed. Subsequently, after spraying the binder liquid on the primary powder raw material at 1850 mL / min and air pressure 0.34 MPa for 15 minutes from the spray nozzle at the top of the apparatus, the spraying of the binder liquid was stopped, The fluidized state was maintained and dried for 3 minutes.
• FLO-300 Fluidized bed granulated coating apparatus
• Example 1 it was 5000 mPa ⁇ s, and in Example 3, 5100 mPa ⁇ s. In all cases, the viscosity was good. All of the concentrated liquid foods to which this viscosity was imparted did not feel bitterness, egy taste and other unpleasant tastes, had good flavor, and could be used as concentrated liquid foods for those who have difficulty chewing or swallowing.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Dispersion Chemistry (AREA)
• Jellies, Jams, And Syrups (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• General Preparation And Processing Of Foods (AREA)
• Grain Derivatives (AREA)
• Seasonings (AREA)
• Mycology (AREA)

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Citations (8)

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• 2013
  • 2013-04-19 JP JP2014532825A patent/JP5828962B2/ja active Active
  • 2013-04-19 KR KR1020157003712A patent/KR102027625B1/ko active Active
  • 2013-04-19 CN CN201380044824.2A patent/CN104602539A/zh active Pending
  • 2013-04-19 WO PCT/JP2013/061677 patent/WO2014034176A1/fr not_active Ceased
  • 2013-04-26 TW TW102115088A patent/TWI572293B/zh active

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