Method for producing granular food and granular food

Abstract

To provide a method capable of stably mass-producing a high oil content granular food having excellent cup-filling adequacy.SOLUTION: In a method for producing granular food, which includes preparing a first mixture of (A) fatty acid esters, (B) porous saccharides, and (C) food raw materials, preparing a second mixture of moisturizer dispersion oil containing (D) a moisturizer and (E) fats and oils, and the first mixture, and forming granules by fluidized bed granulation of the second mixture while spraying an aqueous solution containing 0.1 to 1.0% by mass of (G) a thickening agent onto the second mixture, fluidized bed granulation is performed by spraying 5 to 15 pts.mass of the aqueous solution containing (G) the thickening agent per 100 pts.mass of the second mixture under the condition that the ratio of intake air volume (m3 / min) to the volume of the granulation chamber (m3) (intake air volume / volume of granulation chamber) is 10 to 200 (min-1).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a method for producing a granular food product and the granular food product. [Background technology]

[0002] Various granular foods have been developed as soups for instant foods such as instant cup noodles and instant cup soups. Known methods for processing powders into granules include fluidized bed granulation and extrusion granulation. Processing powdered soup into granules with a large surface area can improve the powder properties suitable for filling into cups and the permeability to hot water (or warm water). It is known that increasing the oil content of granular soups can enhance the flavor and palatability of the soup. Several additives are also known for improving the flowability of granular foods.

[0003] Patent Document 1 (WO 2022 / 085440) describes "a granular food comprising (A) at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of the glycerin moiety of 1 to 8 and sucrose fatty acid esters having an HLB of 8 or less, (B) a polyol, (C) oils and fats, and (D) a food ingredient, wherein the sum of the angle of repose and the angle of collapse is 87 degrees or less and the compressibility is 15% or less."

[0004] Patent Document 2 (WO 2023 / 195362) describes "a granular food comprising (A) at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of the glycerin moiety of 1 to 8 and sucrose fatty acid esters having an HLB of 8 or less, (B) an organic acid salt, (C) fats and oils, and (D) a food ingredient, wherein the fat and oil content is 3% to 15% by mass and the Carr index is 79 or more."

[0005] Patent Document 3 (JP 2023-154885 A) describes "a powdered or granular food product containing (A) at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of the glycerin moiety of 1 to 8 and sucrose fatty acid esters having an HLB of 8 or less, (B) a humectant, (C) an oil or fat, and (D) a food ingredient, wherein the oil or fat content is 3% by mass to 20% by mass, and the water activity value after 5 weeks in a constant temperature, high humidity environment storage test is 0.6 or less."

[0006] Patent Document 4 (JP 2015-019589 A) describes a "powdered or granular seasoning composition containing 5 to 30% by weight of fat or oil, a base material for containing fat or oil, and a polyol."

[0007] Patent Document 5 (JP 2004-035700 A) describes "a powdery or granular oil containing oils, a base material for containing oils, and a polyol, characterized in that the water content is 15% by weight or less, the maximum particle size is 10 mm or less, the average particle size is 5 mm or less, and the angle of repose is 70° or less."

[0008] Patent Document 6 (JP 64-027430 A) describes "a powdered or granular oil-containing composition comprising an oil, an oil-containing base material, and a polyol, the composition having a water content of 15% by weight or less, a maximum particle size of 10 mm or less, an average particle size of 5 mm or less, and an angle of repose of 70° or less."

[0009] Patent Document 7 (JP 2005-021016 A) describes a "powdered or granular food product that is less likely to form lumps when dispersed or dissolved in water, warm water, or hot water," and describes a "powdered or granular food product that is characterized by containing triglycerol behenic acid ester."

[0010] Patent Document 8 (JP Patent Publication No. 2003-304826) describes "a granular or powdered instant soup or instant sauce with improved dispersibility and reduced clumping," and "a granular or powdered instant soup or instant sauce characterized by containing 0.1 to 0.9% by mass of polyglycerol behenate."

[0011] Patent Document 9 (Japanese Patent No. 5300018) describes a method for improving the fluidity of powdered or granular food, characterized in that "a flow improver obtained by adjusting, through pulverization, dextrin of DE1 to 30 having an average particle size of several tens to several hundred μm so that the average particle size (median size) when measured using a laser diffraction / scattering particle size distribution analyzer is 0.1 μm to 10 μm is added in an amount of 0.5% by mass to 20% by mass based on the mass of the powdered or granular food."

[0012] Patent Document 10 (JP 2021-075492 A) describes a method for producing a granulated product, which includes a step of wet granulating a mixed raw material obtained by mixing (A) 90 to 99.8 mass% of powder having a powder cohesion degree of 20% or more, (B) 0.1 to 4 mass% of fine silicon dioxide having an average particle size of 0.5 to 15 μm, and (C) 0.1 to 6 mass% of sucrose fatty acid ester. [Prior art documents] [Patent documents]

[0013] [Patent Document 1] International Publication No. 2022 / 085440 [Patent Document 2] International Publication No. 2023 / 195362 [Patent Document 3] Japanese Patent Publication No. 2023-154885 [Patent Document 4] Japanese Patent Application Laid-Open No. 2015-019589 [Patent Document 5] Japanese Patent Application Laid-Open No. 2004-035700 [Patent Document 6] Japanese Patent Application Publication No. 64-027430 [Patent Document 7] Japanese Patent Application Laid-Open No. 2005-021016 [Patent Document 8] Japanese Patent Application Laid-Open No. 2003-304826 [Patent Document 9] Patent No. 5300018 [Patent Document 10] Patent Publication No. 2021-075492 Summary of the Invention [Problem to be solved by the invention]

[0014] When the oil content of the granulated material is high, the oil seeps out of the granulated material, reducing the powder properties (Carr index) of the granulated soup and causing variations in weight when filling cups during factory production. In particular, there is a need for a method for producing granulated soup that has stable powder properties even when produced on a large scale.

[0015] The present disclosure provides a method for the stable mass production of granular food products with high oil content and excellent cup-filling suitability. [Means for solving the problem]

[0016] The inventors discovered that when a mixture (first mixture) of a specific fatty acid ester, porous carbohydrate, and food ingredients is mixed with a humectant and oil (second mixture), and the second mixture is subjected to fluidized bed granulation while spraying an aqueous solution containing a thickener to form a granulated product, by setting the concentration of the thickener and the amount sprayed within a predetermined range under conditions where the ratio of the intake air volume to the granulation chamber volume corresponds to a mass production scale, granulated foods with a high oil content and excellent cup filling suitability can be stably produced, leading to the completion of the present invention.

[0017] The present invention includes the following aspects 1 to 9. [Aspect 1] (A) preparing a first mixture of at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of 1 to 8 in the glycerin moiety and sucrose fatty acid esters having an HLB of 8 or less, (B) a porous carbohydrate, and (C) a food raw material; preparing a second mixture of the first mixture and a moisturizer-dispersed oil containing (D) a moisturizer and (E) an oil; forming a granule by fluidizing the second mixture while spraying an aqueous solution containing 0.1% by mass to 1.0% by mass of a thickener (G) onto the second mixture; A method for producing a granular food product, comprising: The fluidized bed granulation is carried out using a fluidized bed granulation apparatus equipped with a granulation chamber, with an intake air volume (m 3 / min) and the volume of the granulation chamber (m 3 ) ratio (intake air volume / granulation chamber volume) is 10 to 200 (min -1 (G) a solution containing the thickener, and spraying the solution containing the thickener (G) onto 100 parts by mass of the second mixture under the following conditions: A method for producing a granular food, wherein the granular food has an oil content of 9% by mass to 24% by mass, a Carr index of 75 or more, and a compressibility of less than 21%. [Aspect 2] A method for producing a granular food according to Aspect 1, wherein the fluidized bed granulation apparatus is provided with a perforated plate and a gas dispersion plate at the bottom of the granulation chamber, and the fluidized bed granulation is carried out while flowing air from below the perforated plate and the gas dispersion plate through the perforated plate and the gas dispersion plate. [Aspect 3] A method for producing a granular food according to aspect 1 or 2, wherein the total spray time of the aqueous solution containing the thickener (G) is 1 minute to 15 minutes. [Aspect 4] A method for producing a granular food according to any one of Aspects 1 to 3, wherein the thickener (G) comprises at least one thickening polysaccharide selected from the group consisting of xanthan gum, guar gum, carrageenan, carob bean gum, sodium alginate, and pullulan. [Aspect 5] A method for producing a granular food according to any one of Aspects 1 to 4, wherein the second mixture is prepared using a container tumbler. [Aspect 6] A method for producing a granular food according to any one of Aspects 1 to 5, wherein the moisturizer-dispersed oil further contains (F) a paste-like water-soluble raw material. [Aspect 7] A method for producing a granular food according to any one of aspects 1 to 6, further comprising mixing the granulated product with at least one selected from the group consisting of (H) at least one selected from the group consisting of flavorings and spices, (B) porous carbohydrates, and (I) silicon dioxide microparticles. [Aspect 8] (A) at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of 1 to 8 in the glycerin moiety and sucrose fatty acid esters having an HLB of 8 or less; (B) a porous carbohydrate; (C) a food ingredient; (D) a moisturizer; (E) fats and oils; (G) a thickener; A granular food comprising: A granular food having an oil content of 9% to 24% by mass, a Carr index of 75 or more, a compressibility of less than 21%, and a standard deviation of 0.6 g or less when the granular food is filled into 100 cups at a nominal filling amount of 9.5 g / cup. [Aspect 9] A granular food according to Aspect 8, further comprising (F) a paste-like water-soluble raw material, (H) at least one selected from the group consisting of flavors and spices, or (I) silicon dioxide microparticles, or a combination of two or more thereof. [Effects of the Invention]

[0018] According to the present disclosure, granular food products with high oil content and excellent cup filling suitability can be stably mass-produced.

[0019] The above description should not be considered as a disclosure of all embodiments of the present invention and all advantages associated with the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0020] Hereinafter, the present invention will be described in detail for the purpose of illustrating typical embodiments thereof, but the present invention is not limited to these embodiments.

[0021] <Method for manufacturing granular food> A method for producing a granular food in one embodiment includes the steps of: preparing a first mixture of (A) at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of 1 to 8 in the glycerin moiety and sucrose fatty acid esters having an HLB of 8 or less, (B) a porous carbohydrate, and (C) a food ingredient; preparing a second mixture of the first mixture and a moisturizing agent-dispersed oil containing (D) a moisturizing agent and (E) a fat or oil; and forming a granule by fluidizing the second mixture while spraying an aqueous solution containing 0.1% by mass to 1.0% by mass of a thickener (G) onto the second mixture. The fluidizing bed granulation is carried out using a fluidizing bed granulation apparatus equipped with a granulation chamber, and the fluidizing bed granulation is carried out at an intake air volume (m 3 / min) and granulation chamber volume (m 3 ) ratio (intake air volume / granulation chamber volume) is 10 to 200 (min -1 The granular food has an oil content of 9% to 24% by mass, a Carr index of 75 or more, and a compressibility of less than 21%.

[0022] [Preparation of first mixture] The first mixture can be prepared by mixing (A) a fatty acid ester, (B) a porous carbohydrate, and (C) a food ingredient using a mixing device such as a pin mixer, a conical blender, a Nauta mixer, a conical ribbon mixer, a mixer with a crushing blade (a crushing mixer), or a container tumbler.

[0023] (A) Fatty acid ester The fatty acid ester is at least one selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of 1 to 8 in the glycerin moiety and sucrose fatty acid esters having an HLB value of 8 or less. Without being bound by any theory, it is believed that the fatty acid ester forms a network structure in the presence of liquid or semi-solid fats and oils, and then incorporates the liquid or semi-solid fats into the network structure to form a gel or solid. This can also be said to roughly emulsify the fats and oils in the gel or solid. This increases the fat and oil content of the granular food while suppressing the exudation of the fat and oil, thereby imparting high fluidity to the granular food. Furthermore, the network structure can incorporate not only fats and oils but also ingredients such as spices. Therefore, during a fluidized bed granulation process performed at a temperature of 60°C to 80°C, for example, the volatilization of the ingredients can be suppressed while maintaining the fluidity of the granulated product, thereby enhancing the flavor of the granular food. Furthermore, the network structure of the fatty acid ester disintegrates in hot water, for example, at 90 to 100°C, releasing relatively large chunks of roughly emulsified oil and fat to the outside, which allows oil droplets to be formed when hot water is poured into the granular food.

[0024] The melting point of the fatty acid ester is preferably 50°C or higher, more preferably 60°C or higher, and even more preferably 70°C or higher. When the melting point of the fatty acid ester is 50°C or higher, it is possible to impart moisture resistance to the granular food while preventing the fatty acid ester from melting. The melting point of the fatty acid ester is preferably 100°C or lower, more preferably 90°C or lower, and even more preferably 80°C or lower. When the melting point of the fatty acid ester is 100°C or lower, it is easy to clean the inside of the piping of the maintenance production equipment.

[0025] (Poly)glycerin fatty acid esters are esters of fatty acids and glycerin or glycerin condensates (polyglycerin). The average degree of polymerization of the glycerin moiety is 1 to 8. The (poly)glycerin fatty acid esters may be completely esterified or partially esterified. The fatty acid moiety of the (poly)glycerin fatty acid ester may be a saturated fatty acid or an unsaturated fatty acid. The fatty acid moiety of the (poly)glycerin fatty acid ester is preferably a saturated fatty acid.

[0026] The HLB of the (poly)glycerin fatty acid ester is preferably 8 or less, more preferably 6 or less, and even more preferably 4 or less. Granular foods containing a (poly)glycerin fatty acid ester with many lipophilic groups have high moisture resistance. From this perspective, the HLB of the fatty acid ester can be 1 or more, or 3 or more. In the present disclosure, the HLB is a value calculated from Griffin's empirical formula. HLB = 20 × (1 − SV / NV) SV: Saponification value of (poly)glycerin fatty acid ester or sucrose fatty acid ester NV: Neutralization value of fatty acids

[0027] The number of carbon atoms in the fatty acid moiety of the (poly)glycerin fatty acid ester is preferably 16 to 22. Examples of the (poly)glycerin fatty acid ester include monoglycerin fatty acid esters such as monoglycerin palmitate, monoglycerin stearate, monoglycerin eicosanoate, and monoglycerin behenate; diglycerin fatty acid esters such as diglycerin palmitate, diglycerin stearate, diglycerin eicosanoate, and diglycerin behenate; triglycerin fatty acid esters such as triglycerin palmitate, triglycerin stearate, triglycerin eicosanoate, and triglycerin behenate; tetraglycerin fatty acid esters such as tetraglycerin palmitate, tetraglycerin stearate, tetraglycerin eicosanoate, and tetraglycerin behenate; and pentaglycerin. pentaglycerin fatty acid esters such as palmitic acid ester, pentaglycerin stearate, pentaglycerin eicosanoic acid ester, and pentaglycerin behenic acid ester; hexaglycerin fatty acid esters such as hexaglycerin palmitic acid ester, hexaglycerin stearate, hexaglycerin eicosanoic acid ester, and hexaglycerin behenic acid ester; heptaglycerin fatty acid esters such as heptaglycerin palmitic acid ester, heptaglycerin stearate, heptaglycerin eicosanoic acid ester, and heptaglycerin behenic acid ester; octaglycerin fatty acid esters such as octaglycerin palmitic acid ester, octaglycerin stearate, octaglycerin eicosanoic acid ester, and octaglycerin behenic acid ester; and mixtures of two or more thereof. The (poly)glycerin fatty acid ester more preferably includes a (poly)glycerin stearate ester in which the fatty acid moiety is stearic acid (having 18 carbon atoms).

[0028] The (poly)glycerol fatty acid ester preferably comprises a mixture of monoglycerol fatty acid ester and polyglycerol fatty acid ester, more preferably a mixture of monoglycerol behenate and octaglycerol stearate, a mixture of monoglycerol stearate, pentaglycerol palmitate, and pentaglycerol stearate, or a mixture of monoglycerol stearate and diglycerol stearate, and particularly preferably a mixture of monoglycerol behenate and octaglycerol stearate. The mixture of monoglycerol fatty acid ester and polyglycerol fatty acid ester can improve the fluidity of granular foods, promote oil droplet formation during consumption, and encapsulate oils and spice extracts (spices) to preserve their flavor.

[0029] Sucrose fatty acid esters are esters of fatty acids and sucrose. The HLB of sucrose fatty acid esters is 8 or less. Sucrose fatty acid esters may be fully esterified or partially esterified. The fatty acid moiety of the sucrose fatty acid ester may be a saturated fatty acid or an unsaturated fatty acid. The fatty acid moiety of the sucrose fatty acid ester is preferably a saturated fatty acid.

[0030] The HLB of the sucrose fatty acid ester is preferably 6 or less, more preferably 4 or less. Granular foods containing a sucrose fatty acid ester with many lipophilic groups and few hydrophilic groups have high moisture resistance. From this perspective, the HLB of the sucrose fatty acid ester can be 1 or more, or 3 or more.

[0031] The number of carbon atoms in the fatty acid moiety of the sucrose fatty acid ester is preferably 16 to 22. Examples of sucrose fatty acid esters include sucrose palmitate, sucrose stearate, sucrose eicosanoate, and sucrose behenate. More preferably, the sucrose fatty acid ester includes at least one selected from the group consisting of sucrose palmitate, in which the fatty acid moiety is palmitic acid (16 carbon atoms), and sucrose stearate, in which the fatty acid moiety is stearic acid (18 carbon atoms).

[0032] (B) Porous carbohydrate The porous carbohydrate can act as a type of excipient. Without being bound by any theory, it is thought that because the porous carbohydrate has a high oil absorption capacity, when the porous carbohydrate is mixed with the first mixture and the humectant-dispersed oil described below, it powders the liquid oil and causes the food ingredients to aggregate, thereby accelerating the formation of granules.

[0033] Examples of porous carbohydrate materials include disaccharides or polysaccharides such as maltose, lactose, trehalose, and maltose, starches such as waxy corn starch, and dextrin. The porous carbohydrate is preferably at least one selected from the group consisting of porous maltose and porous starch. Porous carbohydrates can be obtained, for example, by decomposing a raw material such as starch with oxygen or acid and drying the decomposition product. An example of porous maltose is Sanmaruto Shiro (manufactured by Hayashibara Co., Ltd.). Examples of porous starch materials include natural starches such as potato starch, corn starch, sweet potato starch, tapioca starch, sago starch, rice starch, and waxy corn starch, as well as modified starches thereof (etherified starch, esterified starch, cross-linked starch, etc.). Examples of porous starches include Oil Q No. 50 and Lonfood OWP (both manufactured by Nippon Starch Chemical Co., Ltd.). Porous starch has relatively high heat resistance, and therefore can maintain its porous structure even when heated in the granulation step of the second mixture described below, thereby making it possible to inhibit the release of fats and oils absorbed within the porous structure.

[0034] (C) Food raw materials Food ingredients are the main components that determine the flavor and taste of granular foods and are generally mixtures containing crystalline and powdered ingredients.

[0035] Examples of the crystalline substance include salt, granulated sugar, sodium glutamate, sodium inosinate, disodium succinate, glucose, and disodium ribonucleotide. The crystalline substance is preferably in the form of fine particles.

[0036] Powdered raw materials generally contain flavor components. Flavor components are elements that impart taste (gustation) or aroma (olfaction) to foods. Examples of flavor components include common seasonings such as salt and sugar; fermented seasonings such as soy sauce, vinegar, mirin, and miso; spice seasonings such as garlic, ginger, pepper, bay leaf, thyme, and sage; extracts such as meat extracts (beef, pork, chicken, etc.), seafood extracts, vegetable extracts, boiled concentrates of animal and plant tissues, yeast extracts, and fermented extracts; acidulants such as citric acid, malic acid, acetic acid, and lactic acid; and seasonings such as amino acids, nucleic acids, organic acids other than acidulants, inorganic salts, protein hydrolysates, and nucleic acid decomposition products. The powdered raw materials may further contain spices, flavorings, stabilizers (e.g., sodium caseinate, xanthan gum, etc.), emulsifiers, or antioxidants, or combinations of two or more of these.

[0037] The food ingredient may contain other excipients in addition to the porous carbohydrates, such as hydrophilic proteins (gelatin, casein, sodium caseinate, whey protein, skim milk powder, whole milk powder, albumin, etc.), modified starches (acid-hydrolyzed starch, oxidized starch, pregelatinized starch, grafted starch, etherified starch, esterified starch, etc.), hydrophilic polysaccharides (alginates, gum arabic, soybean polysaccharides, guar gum, xanthan gum, pectin, carboxymethylcellulose, agarose, etc.), maltodextrin, partial protein hydrolysates (HAP, HVP, etc.), partial starch hydrolysates (oligosaccharides, etc.), and sugars (lactose, etc.).

[0038] [Preparation of second mixture] The moisturizing agent dispersion oil containing (D) the moisturizing agent and (E) the oil or fat can be prepared using a conventional stirrer or homogenizer.

[0039] The humectant is preferably used in the form of an aqueous solution when preparing the humectant-dispersed oil. By using an aqueous humectant solution, it is possible to prepare a humectant-dispersed oil in which the humectant is more uniformly dispersed and which is less likely to separate into two layers over time. The concentration of the humectant in the aqueous humectant solution can be, for example, 10% to 90% by mass, and preferably 20% to 80% by mass.

[0040] The content of the moisturizer in the moisturizer-dispersed oil is preferably 2 to 20% by mass, more preferably 3 to 15% by mass, and even more preferably 5 to 13% by mass.

[0041] (D) Moisturizer The humectant is not particularly limited as long as it is used in food applications. The humectant binds to the free water contained in the granular food and can maintain the water activity of the granular food at a low value for a long period of time. The water activity value is related to the growth of microorganisms, and it is believed that if the water activity value is 0.600 or less, the growth of all microorganisms is impossible. Furthermore, without being bound by any theory, mixing the humectant with food ingredients can suppress the occurrence of aggregation of oils and fats during the production of the granular food, disperse the oils and fats more uniformly in the granular food, and solidify or solidify the oils and fats so that they are retained in the granular food. This suppresses the leaching of oils and fats from the granular food, and prevents aggregation, thereby maintaining the fluidity of the granular food even when stored for a long period of time.

[0042] Examples of the moisturizing agent include polyols, organic acids, and organic acid salts.

[0043] Examples of polyols include non-toxic glycols, sugars, or combinations of two or more thereof. Examples of non-toxic glycols include glycerin and propylene glycol. Examples of sugars include sucrose and glucose. The polyol is preferably liquid at room temperature (23°C). The polyol preferably contains glycerin.

[0044] An example of the organic acid is hyaluronic acid.

[0045] Examples of organic acid salts include sodium lactate, potassium lactate, and sodium pyrrolidone carboxylate. The organic acid salt preferably includes at least one selected from the group consisting of sodium lactate and potassium lactate.

[0046] The moisturizing agent preferably contains at least one selected from the group consisting of glycerin, sodium lactate, potassium lactate, sodium pyrrolidone carboxylate, and hyaluronic acid, and more preferably contains at least one selected from the group consisting of sodium lactate and potassium lactate.

[0047] (E)Oils and fats The fats and oils are not particularly limited, and vegetable oils, animal fats, processed fats and oils, or combinations of two or more thereof can be used. Examples of vegetable oils include soybean oil, rapeseed oil, palm oil, coconut oil, corn oil, cottonseed oil, sesame oil, rice oil, olive oil, safflower oil, peanut oil, grapeseed oil, perilla oil, linseed oil, camellia oil, evening primrose oil, herb oil, and chili oil. Examples of animal fats and oils include lard, beef tallow, chicken fat, and fish oil. Examples of processed fats and oils include margarine, shortening, oils containing medium-chain fatty acids, monoglycerides, and diglycerides.

[0048] The melting point of the oil or fat can be, for example, 0° C. to 50° C. In one embodiment, the oil or fat is liquid at room temperature (23° C.).

[0049] (F) Paste-like water-soluble raw material The humectant-dispersed oil may further contain (F) a paste-like water-soluble ingredient. Examples of the paste-like water-soluble ingredient include at least one selected from the group consisting of extracts and paste-like seasonings. The extract or paste-like seasoning imparts flavor, aroma, and taste to the granular food. A humectant-dispersed oil containing an extract or paste-like seasoning can maintain the dispersion state of the humectant for a longer period of time than a humectant-dispersed oil without an extract or paste-like seasoning. In this embodiment, the extract and paste-like seasoning contained in the humectant-dispersed oil can be effectively incorporated into the granular food together with the oil and fat. Examples of extracts include soy sauce, fish sauce, and other sauces; meat extracts such as pork extract, beef extract, and chicken extract; seafood extracts; and vegetable extracts. Examples of paste-like seasonings include miso paste, sesame paste, and curry roux.

[0050] The second mixture is prepared by mixing the humectant-dispersed oil with the first mixture. Without being bound by any theory, it is believed that the water-soluble humectant dispersed in the oil in the humectant-dispersed oil causes the food ingredients to aggregate during mixing, promoting the formation of granules. Furthermore, it is believed that the presence of the fatty acid ester during granulation suppresses excessive or uneven aggregation, thereby preventing the formation of large lumps.

[0051] The humectant-dispersed oil can be placed in a container with a hole in the bottom, 1.0 to 4.0 mm in diameter, and then dropped from the container onto the first mixture. The humectant-dispersed oil and the first mixture can be mixed using a mixing device such as a conical blender, a Nauta, a conical ribbon mixer (e.g., product name "Ribocone", Okawara Manufacturing Co., Ltd.), a pin mixer, a GRANUMEIST™ (Freund Corporation), a mixer with a crushing blade (crushing mixer), or a container tumbler (Yamazaki Metal Industries Co., Ltd.). A container tumbler is preferred as the mixing device, as it can uniformly mix the humectant-dispersed oil and the first mixture and has a wide discharge port, resulting in good discharge efficiency and a high yield.

[0052] The moisturizing agent-dispersed oil is preferably mixed with the first mixture immediately after preparation, preferably within 10 minutes, more preferably within 8 minutes.

[0053] By leaving the second mixture to cool, the semi-solidification or solidification of the oil or fat by the moisturizing agent can be promoted. After leaving it to cool, the particles may be sized using a vibrating sieve (e.g., 5 mesh openings). The coarse particles remaining on the sieve may be refined using a crusher and returned to the second mixture. This can increase the yield of the granulated product. Examples of methods for leaving the sized second mixture to stand include temporary storage in a storage container such as a kraft paper bag (20 kg capacity) or a flexible container bag.

[0054] [Fluidized bed granulation] A granulated product is formed by fluidized-bed granulation of the second mixture while spraying the second mixture with an aqueous solution containing 0.1% by mass to 1.0% by mass of a thickener (G). Fluidized-bed granulation can uniformly suspend the second mixture in the fluidized bed without forming lumps of the second mixture, making it possible to economically produce granulated foods with consistent quality.

[0055] Fluidized bed granulation is carried out using a fluidized bed granulation device equipped with a granulation chamber, with an intake air volume (m 3 / min) and granulation chamber volume (m 3 ) ratio (intake air volume / granulation chamber volume) is 10 to 200 (min -1 ) by spraying 5 to 15 parts by mass of an aqueous solution containing a thickener (G) to 100 parts by mass of the second mixture.

[0056] A fluidized bed granulator is a device that can perform mixing, granulation, and drying in one granulation chamber. In fluidized bed granulation using a fluidized bed granulator, the second mixture is suspended in heated air supplied from the bottom of the granulation chamber, while an aqueous solution containing a thickener is sprayed from the top of the chamber to form granules, which are then dried. It is believed that the interfacial tension of the aqueous solution containing the thickener forms liquid bridges between particles of the second mixture, causing these particles to agglomerate and form granules (agglomeration granulation). This increases the compressibility of the granules. Increasing the compressibility of the granules can reduce weighing errors during automatic cup filling using a stroke feeder. In addition to agglomeration, coating of the thickener is also thought to contribute to the formation of granules. Specifically, the thickener sprayed onto the particles or agglomerates of the second mixture coats the particles or granules, becoming part of them (coated granulation). Without being bound by any theory, it is believed that the humectant contained in the second mixture, which has a moisturizing effect, interacts with the aqueous solution containing the thickener sprayed during fluidized bed granulation, promoting the formation of dense granules with few internal cavities, and further promoting coating of the thickener on the surface of such dense granules, resulting in a narrow particle size distribution for the granules. Furthermore, coating with the thickener keeps the moisture content and water activity (Aw) of the granules low, allowing the granules to be stored for a long period of time.

[0057] Examples of fluidized bed granulation equipment that can be used include those manufactured by Okawara Manufacturing Co., Ltd. under the product names FLO series (FLO-30, FLO-300, etc.), FLO-SJ series (FLO-30SJ, FLO-300SJ, etc.), and FL-A series (FL-30A, FL-300A, etc.).

[0058] (G) Thickener Examples of thickeners include xanthan gum, tamarind seed gum, carrageenan, soybean polysaccharides, guar gum, agar, carob bean gum, talagaan, pectin, alginic acid, alginates, native gellan gum, deacylated gellan gum, glucomannan, asia gum, psyllium seed gum, tragacanth gum, karaya gum, gum arabic, ghatti gum, rhamsan gum, welan gum, macrophomopsis gum, curdlan, pullulan, cellulose, microcrystalline cellulose, microfibrous cellulose, fermented cellulose, methylcellulose, hydroxypropyl cellulose, carboxymethyl cellulose, hydroxypropyl methylcellulose, hydroxyethyl cellulose, and at least one selected from the group consisting of water-soluble hemicellulose. The thickener preferably contains at least one thickening polysaccharide selected from the group consisting of xanthan gum, tamarind seed gum, carrageenan, soybean polysaccharides, guar gum, agar, carob bean gum, talagaan, pectin, alginic acid, alginates, native gellan gum, and deacylated gellan gum, more preferably at least one thickening polysaccharide selected from the group consisting of xanthan gum, guar gum, carrageenan, carob bean gum, sodium alginate, and pullulan.

[0059] The concentration of the thickener in the aqueous solution containing the thickener is 0.1% by mass to 1.0% by mass, preferably 0.3% by mass to 0.8% by mass, and more preferably 0.3% by mass to 0.6% by mass. By setting the thickener concentration to 0.1% by mass or more, when fluidized bed granulation is performed in a large fluidized bed granulator with air at a relatively low flow rate, i.e., when the intake air volume (m 3 / min) and granulation chamber volume (m 3 ) ratio (intake air volume / granulation chamber volume) is 10 to 200 (min -1 By setting the thickener concentration to 1.0% by mass or less, an excessive increase in the viscosity of the aqueous solution containing the thickener can be suppressed, and the thickener can be more uniformly attached to the second mixture or the granules.

[0060] The amount of the solution containing the thickener to be sprayed is determined by the intake air volume (m 3 / min) and granulation chamber volume (m 3 ) ratio (intake air volume / granulation chamber volume) is 10 to 200 (min -1 ) and the amount of the aqueous solution containing the thickener is 5 parts by mass to 15 parts by mass, preferably 6 parts by mass to 15 parts by mass, and more preferably 7 parts by mass to 12 parts by mass, per 100 parts by mass of the second mixture. By setting the amount of the aqueous solution containing the thickener to 5 parts by mass or more per 100 parts by mass of the second mixture, it is possible to promote the formation of granules by the coating granulation mechanism and impart excellent powder properties (for example, a high Carr index) to the granules. By setting the amount of the aqueous solution containing the thickener to 15 parts by mass or less per 100 parts by mass of the second mixture, it is possible to suppress the formation of lumps and increase the yield.

[0061] The total spray time of the aqueous solution containing the thickener is preferably 1 to 15 minutes, more preferably 2 to 12 minutes. By spraying the aqueous solution containing the thickener onto the second mixture for a relatively short time within the above range, it is possible to promote the formation of granules by the aggregation granulation mechanism. The aqueous solution containing the thickener may be sprayed continuously or intermittently, i.e., multiple times with intervals between sprays.

[0062] Preferably, the fluidized bed granulation apparatus includes a perforated plate at the bottom of the granulation chamber and a gas distributor plate placed above it, and fluidized bed granulation is performed while air flows through the perforated plate and gas distributor plate from below. Using a gas distributor plate separate from the perforated plate can prevent clogging of the perforated plate due to grease buildup, ensuring the airflow necessary for fluidized bed granulation and reducing the frequency of perforated plate replacement. Clogging of the perforated plate reduces the uniformity of the airflow, which can lead to the formation of lumps in the granulated product. In this embodiment, even with a relatively low air flow rate, granulated product with a narrow particle size distribution can be formed over a long period of time. This allows the use of larger fluidized bed granulation apparatuses where increasing the air flow rate is difficult due to equipment constraints.

[0063] The distance between the perforated plate and the gas dispersion plate is preferably 0 mm to 5 mm, more preferably 0.5 mm to 3 mm. By keeping the distance between the perforated plate and the gas dispersion plate within this range, clogging of the perforated plate can be effectively suppressed, and the operating time of the fluidized bed granulation apparatus can be extended.

[0064] The air flow passing through the gas dispersion plate may be directed vertically upward, but is preferably tilted at an angle of 10 to 80 degrees, more preferably 30 to 75 degrees, relative to the vertical upward angle of 0 degrees, which increases the chances of collision between the particles of the second mixture or the granulated material, thereby facilitating the formation of the granulated material.

[0065] In an embodiment in which the air flow passing through the gas dispersion plate is inclined from the vertical direction, the air flow passing through the gas dispersion plate preferably forms an angle of 0 to 30 degrees, more preferably 10 to 20 degrees, when the direction from the center of the fluidized bed granulation apparatus toward the inner wall of the granulation chamber is defined as 0 degree, when viewed from above the fluidized bed granulation apparatus. This forms a vortex flow within the fluidized bed granulation apparatus, facilitating the formation of granules.

[0066] An example of such a fluidized bed granulator equipped with a perforated plate and a gas dispersion plate is the FL-A series (FL-30A, FL-300A, etc.) manufactured by Okawara Manufacturing Co., Ltd.

[0067] The fluidized bed granulation apparatus may be equipped with a bag filter or cartridge filter. If the filter becomes clogged, the internal pressure of the granulation chamber increases, reducing the floating efficiency of particles during fluidized bed granulation, which may result in a decrease in yield. Therefore, it is preferable to periodically remove the powder adhering to these filters and return it to the granulation chamber. The powder returned to the granulation chamber also contributes to improving yield. Cartridge filters using a pulse jet system are preferred because they can efficiently remove powder adhering to the filter.

[0068] Fluidized bed granulation is preferably carried out at 55°C or higher, and more preferably at 60°C to 95°C. By setting the fluidized bed granulation temperature to 55°C or higher, network formation of fatty acid esters is promoted, allowing oils and fats to be efficiently absorbed into the granulated food. By setting the fluidized bed granulation temperature to 95°C or lower, granulated products with excellent flavor can be obtained. Fluidized bed granulation may be carried out at a constant temperature, or by increasing the temperature continuously or stepwise.

[0069] By leaving the granulated food to cool, the formation of a network of fatty acid esters and the semi-solidification or solidification of fats and oils by the humectant can be promoted. After leaving the food to cool, large particles can be removed using a vibrating sieve (e.g., 10 mesh openings).

[0070] [Post-mixing] The finishing step in the method for producing a granular food may further include mixing at least one selected from the group consisting of (H) flavorings and spices, (B) porous carbohydrates, and (I) silicon dioxide microparticles with the granulated product. By mixing a flavoring or spice, the aroma and flavor of the granular food can be improved. By mixing a porous carbohydrate, it is possible to produce a granular food with excellent cup-filling suitability, in which the oozing of fats and oils contained in the granulated product and the oil contained in the flavoring are suppressed. By mixing silicon dioxide microparticles, the fluidity of the granular food can be increased, and as a result, the cup-filling suitability can be further improved.

[0071] (H) Spices and flavorings The flavoring agent is not particularly limited, and an oil-soluble composition that is liquid at 20° C. can be used. Examples of flavoring agents include citrus essential oils such as orange, lemon, lime, grapefruit, tangerine, mandarin, and bergamot; plant essential oils such as peppermint, spearmint, cinnamon, allspice, aniseed, basil, laurel, cardamom, celery, cloves, jujube, cumin, dill, garlic, ginger, mace, mustard, onion, paprika, and rosemary; cola nut, coffee, vanilla, cocoa, black tea, green tea, and walnut. Examples of spices include oil-soluble extracts of Longcha tea and the like, or oil layers obtained by steam distillation; synthetic fragrance compounds such as limonene, linalool, nerol, citronellol, geraniol, citral, l-menthol, eugenol, cinnamaldehyde, anethole, perillaldehyde, vanillin, γ-undecalactone, allyl caproate, l-carvone, maltol, and allyl isothiocyanate; and blended fragrance compositions obtained by mixing these in any ratio. Examples of spices include, but are not limited to, pepper, Japanese pepper, cinnamon, turmeric, dried orange peel, chili pepper, nutmeg, and Sichuan pepper.

[0072] (B) Porous carbohydrate The porous carbohydrate may be any of those described in the preparation of the first mixture, and is preferably porous dextrin.

[0073] (I) Silicon dioxide fine particles Silicon dioxide microparticles are a component that contributes to improving the fluidity of granular foods. In one embodiment of the granular food, the silicon dioxide microparticles are unevenly distributed on the surface of the granular food, reducing contact resistance or chemical or electrostatic interactions between particles of the granular food, thereby improving the fluidity of the granular food. Examples of silicon dioxide microparticles include at least one selected from the group consisting of light anhydrous silicic acid (containing 98.0% or more silicon dioxide), hydrous silicon dioxide (containing 95.0% or more silicon dioxide), magnesium aluminometasilicate, and talc (hydrous magnesium silicate (3MgO·4SiO2·H2O)).

[0074] The average particle size of the silicon dioxide microparticles is preferably 50 nm to 100 μm, more preferably 50 nm to 10 μm, and even more preferably 50 nm to 5 μm. By setting the average particle size of the silicon dioxide microparticles within the above range, they can be effectively distributed unevenly on the surface of the granular food, thereby further improving the fluidity of the granular food. The average particle size of the silicon dioxide microparticles is the cumulative volume median diameter determined by the Coulter method (also known as the "electrical sensing zone method") (when the average particle size is 1 μm or more) or by dynamic light scattering (when the average particle size is less than 1 μm).

[0075] The mixing device is preferably a container tumbler, conical blender, or Nauta mixer, as these devices can prevent the granules from being crushed. Mixing is preferably carried out using a conical blender at a temperature of 10°C to 40°C for a mixing time of 10 to 30 minutes, thereby preventing the granules from collapsing. After mixing, the granules may be sized using a vibrating sieve (e.g., 10-mesh openings).

[0076] <Granular food> A granular food in one embodiment comprises (A) at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of 1 to 8 in the glycerin moiety and sucrose fatty acid esters having an HLB of 8 or less, (B) a porous carbohydrate, (C) a food ingredient, (D) a humectant, (E) an oil or fat, and (G) a thickener. The oil content of the granular food is 9% to 24% by mass, the Carr index is 75 or more, and the compressibility is less than 21%. When the granular food is filled into 100 cups at a nominal filling amount of 9.5 g per cup, the standard deviation is 0.6 g or less.

[0077] The oil content of the granular food is 9% to 24% by mass, preferably 9% to 20% by mass, and more preferably 9% to 18% by mass. The oil content includes oils contained in (E) fats and oils, (F) pasty water-soluble raw materials, and (H) flavorings. The oil content varies depending on the types of fatty acid esters, food raw materials, fats and oils, and flavorings, and can be set appropriately depending on the product specifications of the granular food and the required fluidity (Carr index).

[0078] 《Carr index》 The Carr index of a granular food is 75 or more, preferably 78 or more, and more preferably 80 or more. Granular foods with a Carr index of 75 or more have high fluidity suitable for filling into containers. The Carr index is defined as the sum of information obtained from a powder property evaluation device (loose bulk density, packed bulk density, compressibility, angle of repose, angle of collapse, and angle of difference) converted into indices with reference to a fluidity index table and a spoutability index table, and then added to the fluidity index. That is, the Carr index = compressibility index + angle of repose index + fluidity index + angle of collapse index + angle of difference index (see also Yokoyama Tohei et al., "Prototype of a Powder Fluidity Measuring Device Using the Carr Method," Journal of the Powder Technology Research Association, Vol. 6, No. 4 (1969), pp. 264-291).

[0079] Compression ratio The compressibility of the granular food is less than 21%, preferably 18% or less, more preferably 15% or less, and even more preferably 12% or less. By controlling the compressibility to less than 21%, the filling amount of the granular food can be controlled. By controlling the compressibility to 18% or less, the filling amount of the granular food can be precisely controlled even in harsh environments with high temperature and humidity (for example, a temperature of 33°C and a humidity of 75%). The compressibility is determined using a powder property evaluation device at room temperature (23°C) according to the following procedure: Inner diameter 40 mm, height 80 mm, volume 100 cm 3 The outlet of the funnel (inner diameter of outlet: 7 mm) is aligned with a height of 38 cm from the top of the cylindrical container, and the 3 When the granular food is dropped into the funnel, the mass of the granular food packed in the cylindrical container is loosened and the bulk density a (g / 100cm 3), a cap for adding more was attached to the same cylindrical container, and the granular food was dropped in using the same procedure as for measuring the loose bulk density a. The container was tapped 10 times to make the granular food denser. After that, the cap was removed, and the excess granular food protruding from the top of the cylindrical container was scraped off. The mass of the granular food packed in the cylindrical container was measured to determine the compacted bulk density b (g / 100cm). 3 ) and the value obtained by the formula: (ba)×100 / b is defined as the compression ratio.

[0080] <Angle of repose, angle of collapse and angle of difference> The angle of repose and the angle of collapse are determined at room temperature (23°C) using a powder characterization device according to the following procedure. Granular food is dropped onto an 8cm diameter disk through a funnel with an outlet height of 12cm and an outlet inner diameter of 7mm. The angle of repose is defined as the angle of the base of the mound formed by the granular food, and the angle of collapse is defined as the angle of the base after impacting the mound three times. Tapping is performed under standard conditions with a stroke length of 18mm and a tapping speed of 60 times / min. The difference angle is the difference between the angle of repose and the angle of collapse (angle of repose - angle of collapse).

[0081] <Cup filling suitability> When 100 cups are filled with granular food at a nominal filling amount of 9.5 g per cup, the standard deviation is 0.6 g or less, preferably 0.45 g or less, and more preferably 0.3 g or less. A standard deviation of 0.6 g or less can be determined to be a state in which bridging in the hopper (which is particularly likely to occur at the start of filling), which is the main cause of weight variation, has been suppressed.

[0082] The standard deviation is determined using the following procedure: Using a two-row, fully automatic, high-speed cup filling and sealing packaging machine (ICB-130-12, Shinsei Co., Ltd.), the granular food is placed in the hopper, and the mass of the granular food filled into the cup is weighed under the conditions below to calculate the standard deviation. Filling amount: Nominal value 9.5g / cup Dice size: H20mm x φ33mm 29 shots / min Number of cups: 100

[0083] 《Particle size distribution》 In one embodiment, the granular food has an 80 mesh pass particle size ratio of less than 3% by mass, preferably less than 2% by mass, and more preferably less than 1.5% by mass. In one embodiment, the 80 mesh pass particle size ratio of the granular food is less than 13% by mass, preferably less than 10% by mass, and more preferably less than 8% by mass. Granular foods with an 80 mesh pass particle size ratio of less than 3% by mass and an 80 mesh particle size ratio of less than 13% by mass have a low content of fine powder, which makes it possible to suppress scattering during filling.

[0084] The 80 mesh pass particle size rate and 80 mesh particle size rate are determined using an electromagnetic vibration sieve shaker according to the following procedure. Six φ200 sieves (six types of mesh sizes: 1000 μm (16 mesh), 710 μm (24 mesh), 355 μm (42 mesh), 250 μm (60 mesh), 180 μm (80 mesh), and 80 mesh pass (tray)) are stacked in six layers, starting with the coarsest mesh size from top to bottom, and vibrated. Granular food is placed on the top sieve (1000 μm mesh), and then vibrated under the following conditions for sieving and classification. Sample size: 100g-108g Operation mode: Pauses every 20 seconds and then resumes vibration immediately Vibration time: 1 minute Amplitude: 2mm Frequency: 150 strokes per minute

[0085] The mass A (g) of each perforated plate is recorded in advance, and the difference in mass B (g) of each perforated plate after sieving and classification is divided by the mass of the granular food added to calculate the proportion of granular food having the particle size corresponding to each perforated plate. Percentage of granular food having the particle size corresponding to each perforated plate (mass %) = (B (g) - A (g)) / Mass of granular food added (g)

[0086] The 80 mesh pass particle size ratio (mass%) is defined as the mass percentage of granular food that passes through an 80 mesh screen. The 80 mesh particle size ratio is defined as the mass percentage of granular food that remains on an 80 mesh screen.

[0087] The granular food may further contain the above-mentioned (F) paste-like water-soluble raw material, (H) at least one selected from the group consisting of flavors and spices, or (I) silicon dioxide microparticles, or a combination of two or more of these.

[0088] The average particle size D50 of the granular food can be, for example, 30 μm to 1600 μm, 40 μm to 1500 μm, or 50 μm to 1400 μm. In the present disclosure, the average particle size D50 of the granular food is the cumulative volume median diameter determined using a laser diffraction scattering method.

[0089] The content of (A) fatty acid ester in the granular food is preferably 0.1 to 1.6% by mass, more preferably 0.12 to 1.4% by mass, and even more preferably 0.15 to 1.2% by mass. By setting the content of fatty acid ester within this range, the fluidity of the granular food can be improved and excessive aggregation of the granular food can be effectively prevented.

[0090] The total content of the (B) porous carbohydrates in the granular food is preferably 2% by mass to 26% by mass, more preferably 4% by mass to 22% by mass. By setting the total content of the (B) porous carbohydrates within this range, the formation of granules during the production of the granular food is promoted, and the seepage of oils and fats contained in the granules and oils derived from flavorings onto the surface of the granular food is suppressed, thereby imparting excellent cup-filling suitability to the granular food.

[0091] The content of the (C) food ingredient in the granular food is generally 61% by mass to 93% by mass, preferably 64% by mass to 92% by mass, and more preferably 70% by mass to 91% by mass.

[0092] The content of the humectant (D) in the granular food is preferably 0.1% by mass to 4.0% by mass, more preferably 0.3% by mass to 3.5% by mass, and even more preferably 0.5% by mass to 3.0% by mass. By setting the content of the humectant within the above range, it is possible to effectively suppress the exudation of oils and fats from the granular food and maintain the fluidity of the granular food for a long period of time.

[0093] In an embodiment in which the granular food contains at least one selected from the group consisting of (H) flavorings and spices, the total content of flavorings and spices in the granular food is adjusted to, for example, 0.8% by mass or less, preferably 0.5% by mass or less, and more preferably 0.3% by mass or less.

[0094] In an embodiment in which the granular food contains (I) silicon dioxide microparticles, the content of (I) silicon dioxide microparticles in the granular food is preferably 0.5% by mass to 2.5% by mass, more preferably 0.7% by mass to 2.2% by mass, and even more preferably 0.9% by mass to 2.0% by mass. By setting the content of silicon dioxide microparticles within this range, contact resistance or chemical or electrostatic interaction between particles of the granular food can be effectively reduced, thereby further increasing the fluidity of the granular food and improving its suitability for filling into a cup.

[0095] <How to use granular food> The granular food can be used for various purposes. Examples of the uses of the granular food include granular soup, furikake, and seasonings for other foods (e.g., snacks, French fries, etc.). The granular food can be particularly suitably used as granular soup. [Example]

[0096] The following examples illustrate specific embodiments of the present disclosure, but the present invention is not limited thereto. All parts and percentages in the tables are by weight unless otherwise specified.

[0097] <Raw materials> The raw materials used in this example are shown in Table 1.

[0098] [Table 1]

[0099] Evaluation Method The properties of the granular food were evaluated using the following methods.

[0100] Compression ratio The compressibility of the granular food was measured at room temperature (23°C) using a powder property evaluation device (Powder Tester (registered trademark) PT-X, manufactured by Hosokawa Micron Corporation). The sieve opening was 1700 μm. The inner diameter was 40 mm, the height was 80 mm, and the volume was 100 cm. 3 The outlet of the funnel (inner diameter of outlet: 7 mm) is aligned with a height of 38 cm from the top of the cylindrical container, and the 3 When the granular food is dropped into the funnel, the mass of the granular food packed in the cylindrical container is loosened and the bulk density a (g / 100cm 3 A cap for topping up was attached to the same cylindrical container, and the granular food was dropped in using the same procedure as in measuring the loose bulk density a. The container was tapped 10 times to make the granular food denser. After that, the cap was removed, and the excess granular food protruding from the top of the cylindrical container was scraped off. The mass of the granular food packed in the cylindrical container was then measured to determine the loose bulk density b (g / 100 cm). 3 The compressibility was calculated using the formula: (ba) × 100 / b.

[0101] <Angle of repose, angle of collapse and angle of difference> The angle of repose and angle of collapse of granular foods were measured at room temperature (23°C) using a powder property evaluation device (Powder Tester (registered trademark) PT-X, manufactured by Hosokawa Micron Corporation). The sieve opening was 1700 μm. The granular food was dropped onto an 8 cm diameter disk through a funnel with an outlet height of 12 cm and an outlet inner diameter of 7 mm. The angle of repose was the base angle of the peak formed by the granular food, and the angle of collapse was the base angle after three impacts to the peak. Tapping was performed under standard conditions with a stroke length of 18 mm and a tapping speed of 60 times / min. The difference angle is the difference between the angle of repose and the angle of collapse (angle of repose - angle of collapse).

[0102] 《Carr index》 Information (loose bulk density, packed bulk density, compressibility, angle of repose, angle of collapse, and angle of difference) obtained from a powder property evaluation device (Powder Tester (registered trademark) PT-X, manufactured by Hosokawa Micron Corporation) can be converted into indices by referring to a fluidity index table and a spoutability index table (see also Yokoyama, Tohei et al., "Prototype of a Powder Flowability Measurement Device Using the Carr Method," Journal of Powder Technology, Vol. 6, No. 4 (1969), pp. 264-291). The sum of these indices plus the fluidity index is the Carr index (= compressibility index + angle of repose index + fluidity index + angle of collapse index + angle of difference index). The Carr index for granular foods was calculated using MT1001k analysis software, version 1.02 (manufactured by Seishin Enterprise Co., Ltd.).

[0103] 《Particle size distribution measurement》 The particle size distribution of granular foods was measured using an electromagnetic vibrating sieve shaker (Verder Scientific AS200 Control, Clamp Unit A Type Set (compatible with φ200-203 mm)). Six φ200 sieves (Tokyo Screen Co., Ltd.) with openings of 1000 μm (16 mesh), 710 μm (24 mesh), 355 μm (42 mesh), 250 μm (60 mesh), 180 μm (80 mesh), and 80 mesh pass (receptacle)) were stacked in six layers, with the coarsest openings at the top.

[0104] The sample was placed on the top sieve (openings 1000 μm) and then vibrated under the following conditions to perform sieving and classification. Sample size: 100g-108g Operation mode: Pauses every 20 seconds and then resumes vibration immediately Vibration time: 1 minute Amplitude: 2mm Frequency: 150 strokes per minute

[0105] The mass A (g) of each perforated plate was recorded in advance, and the difference in the mass B (g) of each perforated plate after sieving and classification was divided by the mass of the sample added to calculate the proportion of granular food having the particle size corresponding to each perforated plate. The proportion of granular food having the particle size corresponding to each perforated plate (mass%) = (B (g) - A (g) / mass of sample added (g)

[0106] General analysis (moisture, oil, water activity (AW)) General analyses of moisture, oil, and water activity (AW) were performed in accordance with the test methods of the Japan Food Research Center.

[0107] Moisture content was analyzed using the reduced pressure heating and drying method. Specifically, 3 g of crushed and homogenized sample was placed in a weighing can, the lid was closed, and the can was weighed. The lid was opened about halfway, and the weighing tube was placed in a vacuum dryer set to 70°C. After the temperature inside the vacuum dryer reached 70°C, the sample was dried for 5 hours, after which the lid was quickly replaced and the weighing can was transferred to a desiccator. The weighing can was allowed to cool to room temperature and then weighed. The moisture content was calculated using the following formula: Moisture (g / 100g)=(W1-W2) / S×100 W1: Mass (g) of the weighing can containing the sample before drying W2: Mass (g) of the weighing can containing the sample after drying S: mass of sample (g)

[0108] Oil content was analyzed using the Soxhlet extraction method. Specifically, 3 g of sample was placed in a cylindrical filter paper filled with absorbent cotton. After drying the sample in an incubator at 105 °C for 2 hours, the sample was lightly packed with absorbent cotton and placed in an extraction tube. Diethyl ether was added to a flask whose mass had been measured in advance, approximately 2 / 3 of its volume, and the flask was connected to the extraction tube and a condenser. The flask was placed in an electric thermostatic bath and extraction was performed for 8 to 16 hours. After extraction, the extraction tube was removed and the cylindrical filter paper was removed with tweezers. The flask was then reconnected to the condenser and heated in the electric thermostatic bath. Once most of the diethyl ether in the flask had transferred to the extraction tube, the flask was removed, and any remaining diethyl ether was removed using a vacuum pump. The outside of the flask was wiped with gauze and dried in an electric thermostatic oven at 105 °C for 1 hour. After transferring to a desiccator and allowing to cool for 1 hour, the flask's mass was weighed. The oil content was calculated using the following equation: Oil content (g / 100g)=(W1-W0) / S×100 W0: Mass of the flask before extraction (g) W1: Mass of the flask after extraction (g) S: Amount of sample collected (g)

[0109] Water activity (AW) was analyzed by the dew point method using a water activity measuring device, AquaLab 4TE, manufactured by Meter Japan Co., Ltd.

[0110] <Cup filling suitability>

[0111] The standard deviation was determined using the following procedure: Using a two-row, fully automatic, high-speed cup filling and sealing packaging machine (ICB-130-12, Shinsei Co., Ltd.), the granular food was placed in the hopper, and the mass of the granular food filled into the cup was weighed under the conditions described below to calculate the standard deviation. Filling amount: Nominal value 9.5g / cup (target error range ±1.0g) Dice size: H20mm x φ33mm 29 shots / min Number of cups: 100

[0112] <Examples 1 to 11> The granular food was prepared according to the following procedure.

[0113] Preparation of First Mixture The crystals in the soup base (C), which is a food ingredient, were pulverized. Then, the (A) fatty acid ester and (B) porous carbohydrate were mixed into the (C) food ingredient using a conical ribbon mixer / dryer (Ribocone RMW-2000, Okawahara Manufacturing Co., Ltd.) according to the formulation shown in Table 2, to prepare a first mixture.

[0114] [Table 2]

[0115] <<Preparation of moisturizer dispersion oil>> (D) Humectant and (F) Pasty Water-Soluble Raw Material (DISP-2 only) were added to (E) oil placed in a 3 L glass beaker with an inner diameter of 165 mm (manufactured by AGC Technoglass Co., Ltd.), and the mixture was stirred using a Tornado Mixer (product name: TORNADO, turbine type P-65 model, stirring shaft 50 cm, manufactured by AS ONE Corporation) to prepare a humectant-dispersed oil. The formulation is shown in Table 3.

[0116] [Table 3]

[0117] Preparation of the second mixture Using a conical ribbon mixer / dryer (Ribocone RMW-2000, Okawahara Manufacturing Co., Ltd.) or a container tumbler (Yamazaki Metal Industries Co., Ltd.), the humectant-dispersed oil was added to the first mixture and mixed under the conditions described below, and the mixture was sized using a vibrating sieve (5 mesh openings) to prepare the second mixture. <Rebocorn RMW-2000> Screw: Frequency 70Hz Mixing time: 2 minutes 40 seconds

[0118] <Container Tumbler> Hopper container volume: 200L Add moisturizing oil dispersion through the φ450 opening at the top of the tote bin Container tumbler (with chopper) rotation speed Revolution 13 rpm Chopper 500rpm Extrusion pump type liquid tank (5L) Clamp function: Air cylinder φ63 x 600 mm (boosting valve 0.8 MPa) Moisturizing agent dispersion oil injection speed: 200 mL / sec Loading completion time: 2.5 minutes Mixing time: 4 or 8 minutes

[0119] Table 4 shows the formulations and results.

[0120] [Table 4]

[0121] When using a container tumbler and a first mixture (PMX1-A) containing a large amount of porous carbohydrates (PMX2-A3 and PMX2-A4), a second mixture could be obtained with a high yield. The container tumbler has a wide tote bin outlet, and the mixing method involves chopper stirring during revolution (13 rpm). This means that the load from the weight of the second mixture is smaller than with the conical ribbon mixer / dryer, resulting in the formation of relatively soft coarse particles. Consequently, fewer coarse particles remained on the 5-mesh vibrating sieve.

[0122] <Fluidized bed granulation> Using a fluidized bed granulator (FLO-30 (bag filter), FLO-30SJ (cartridge filter), FL-30A (cartridge filter), all manufactured by Okawara Seisakusho Co., Ltd.), an aqueous solution containing a thickener (G) was sprayed onto the second mixture under the following conditions to form a granulated product, thereby obtaining a granular food product. Amount of second mixture PMX1-A and B: 27kg (can diameter Φ720mm, granulation chamber volume 110L) Intake temperature PMX1-A: Setting 70°C (up to 5 counts) → Setting 85°C (6 counts and beyond) PMX1-B: Setting 85°C (up to 3 counts) → Setting 95°C (after 4 counts) Intake air volume PMX1-A and B: 14m 3 / min Spray air pressure (air volume) PMX1-A and B: 0.4 MPa (360 L / min) - Amount of aqueous solution containing thickener delivered PMX1-A: 280 mL / min (2.0 min x 6 counts) PMX1-B: 220 mL / min (2.5 min x 6 counts) Aqueous solutions containing thickeners PMX1-A: Thickener concentration 0.6% by mass PMX1-B: thickener concentration 0.6% by mass or 0.45% by mass Spray time (program) PMX1-A: 2 minutes x 5 counts + 2 minutes = 12 minutes PMX1-B: 2.5 min x 3 counts + 2.5 min = 10 min Spray amount: 2.1 to 3.1 kg (7 to 10 parts by mass per 100 parts by mass of the second mixture) Granulation and intermediate drying: Granulation for 2 minutes or 2.5 minutes (spraying a solution containing a thickener during granulation) + intermediate drying for 1 minute Drying and cooling: Stop air supply when product temperature reaches 58°C, remove product when temperature drops to 52°C

[0123] Table 5 shows the formulations and results.

[0124] [Table 5]

[0125] If a container tumbler is used to prepare the second mixture and the FL-30A, which is equipped with a perforated plate and a gas dispersion plate, is used for fluidized bed granulation, the effects of the rotating plate (which reduces the frequency of perforated plate replacement) and cartridge filter (which can shorten granulation time by 10 to 20 percent) make it possible to obtain granulated material with excellent powder properties, such as a high Carr index and low compressibility, at a high yield.

[0126] Table 6 shows the particle size distribution of granular foods.

[0127] [Table 6]

[0128] The narrower the particle size distribution, i.e., the more uniform the particle size, the better the cup filling suitability. For example, the higher the percentage of granules remaining on a 42-mesh plate (42-mesh particle size rate), the narrower the particle size distribution and the more uniform the particle size, indicating excellent cup filling suitability (powder properties).

[0129] <Examples 12 to 22> Using a conical blender, the granular foods of Examples 1 to 6 were mixed with (H) flavorings and / or spices, (B) porous carbohydrates, and (I) silicon dioxide microparticles for 15 minutes at 25°C to obtain granular foods. Table 7 shows the formulations and results.

[0130] [Table 7]

[0131] All of Examples 12 to 22 showed a Carr index of 80 or more. Post-blending can impart a fragrance to the granules, further inhibit the leaching of oil contained in the flavoring, or impart moisture resistance without affecting the compressibility or Carr index of the granules. This allows for the production of granular foods with superior cup-filling suitability.

[0132] Table 8 shows the particle size distribution of granular foods.

[0133] [Table 8]

[0134] As shown in Examples 12 to 22, even with a high oil content, the sum of the residual rates on 24 mesh and 42 mesh is 65% or more, preferably 70% or more, i.e., a granular food with a narrow particle size distribution (more uniform particle size) can be produced. This granular food is expected to exhibit excellent suitability for filling into a cup.

[0135] The results of general analysis (moisture, oil, water activity (AW)) and cup filling suitability are shown in Table 9. Table 9 also shows the number of cups that deviated from the nominal value ±1.0 g, and the appearance of the filling equipment (e.g., oil adhesion and bridging on the hopper, etc.).

[0136] [Table 9]

[0137] Those with a standard deviation of 0.6 g or less are suitable for filling in cups in factory production. In particular, Examples 9 to 12 are within the target error range of ±1.0 g of the nominal value, and therefore have excellent cup filling suitability.

Claims

1. (A) preparing a first mixture of at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of 1 to 8 in the glycerin moiety and sucrose fatty acid esters having an HLB of 8 or less, (B) a porous carbohydrate, and (C) a food raw material; preparing a second mixture of the first mixture and a moisturizer-dispersed oil containing (D) a moisturizer and (E) an oil; forming a granule by fluidizing the second mixture while spraying an aqueous solution containing 0.1% by mass to 1.0% by mass of a thickener (G) onto the second mixture; A method for producing a granular food product, comprising: The fluidized bed granulation is performed using a fluidized bed granulation apparatus equipped with a granulation chamber, and the intake air volume (m ３ / min) and the volume of the granulation chamber (m ３ ) and the ratio (intake air volume / granulation chamber volume) is 10 to 200 (min －１ (G) a solution containing the thickener, and spraying the solution containing the thickener onto 100 parts by mass of the second mixture under the following conditions: The granular food has an oil content of 9% to 24% by mass, a Carr index of 75 or more, and a compressibility of less than 21%.

2. 2. The method for producing a granular food according to claim 1, wherein the fluidized bed granulation apparatus is provided with a perforated plate and a gas dispersion plate at the bottom of the granulation chamber, and the fluidized bed granulation is carried out while flowing air through the perforated plate and the gas dispersion plate from below the perforated plate and the gas dispersion plate.

3. The method for producing a granular food according to claim 1 or 2, wherein the total spray time of the aqueous solution containing the thickener (G) is 1 minute to 15 minutes.

4. 3. The method for producing a granular food according to claim 1, wherein the thickener (G) comprises at least one thickening polysaccharide selected from the group consisting of xanthan gum, guar gum, carrageenan, carob bean gum, sodium alginate, and pullulan.

5. The method for producing a granular food product according to claim 1 or 2, wherein the second mixture is prepared using a container tumbler.

6. The method for producing a granular food according to claim 1 or 2, wherein the moisturizing agent-dispersed oil further contains (F) a paste-like water-soluble raw material.

7. 3. The method for producing a granular food according to claim 1 or 2, further comprising mixing at least one selected from the group consisting of (H) flavorings and spices, (B) porous carbohydrates, and (I) silicon dioxide microparticles with the granulated material.

8. (A) at least one fatty acid ester selected from the group consisting of (poly)glycerin fatty acid esters having an average degree of polymerization of 1 to 8 in the glycerin moiety and sucrose fatty acid esters having an HLB of 8 or less; (B) a porous carbohydrate; (C) a food ingredient; (D) a moisturizer; and (E) fats and oils; (G) a thickener; A granular food comprising: The granular food has an oil content of 9% to 24% by mass, a Carr index of 75 or more, a compressibility of less than 21%, and a standard deviation of 0.6 g or less when the granular food is filled into 100 cups at a nominal filling amount of 9.5 g / cup.

9. 9. The granular food according to claim 8, further comprising (F) a paste-like water-soluble raw material, (H) at least one selected from the group consisting of flavorings and spices, or (I) silicon dioxide microparticles, or a combination of two or more thereof.

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