Back fat-like food and method for producing the same

Abstract

To provide an animal fat-like food that exhibits an appearance and texture comparable to pork back fat and is able to float even in soup.SOLUTION: A method for producing an animal fat-like food comprising a step of heating animal fat and a step of mixing protein, water, and transglutaminase with the animal fat after heating, and an animal fat-like food comprising animal fat, protein, water, and transglutaminase.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to an animal fat-like food product containing animal fat, which has excellent texture and appearance and is heat-resistant, and a method for producing the same. [Background technology]

[0002] In recent years, back fat, especially pork back fat, which gives umami and rich flavor to soups used in the ramen industry, etc., has been in short supply and its price has risen sharply. Against this back fat background, there is a desire to alleviate the tight supply and demand of back fat. In addition, the production of back fat requires long boiling and granulation work in stores, and eliminating these work steps to reduce the number of workers is also an issue. With regard to back fat, for example, there is known a technology in which solid fat produced using fats and oils, water-soluble proteins, and transglutaminase is used as an artificial lipid (Patent Document 1), and lard granules made by heating minced lard to shrink the fibers and form them into granules (Patent Document 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2-128648 [Patent Document 2] Japanese Patent Application Publication No. 6-303903 Summary of the Invention [Problem to be solved by the invention]

[0004] To provide an animal fat-like food which maintains the granular shape without melting pork back fat, which usually melts when heated after being formed into granules, has the same appearance and texture as pork back fat, and floats in soup. [Means for solving the problem]

[0005] As a result of extensive research into achieving the above-mentioned object, the present inventors discovered that by adding and mixing protein, water, and transglutaminase to back fat and then forming the mixture into granules, an animal fat-like food product similar in texture (melt-in-the-mouth) and appearance (white to translucent) to normal back fat can be obtained, and further, that this animal fat-like food product is heat-resistant and floats in ramen soup, etc., and thus completed the present invention.

[0006] That is, the present invention is as follows. [1] (1) A method for producing an animal fat-like food product, comprising the steps of heating animal fat and mixing the animal fat with protein, water, and transglutaminase; or (1') A method for producing an animal fat-like food, comprising the step of mixing animal fat, protein, water, baking soda, and transglutaminase. [2] The manufacturing method according to [1], wherein the animal fat is pork fat. [3] The method according to [2], wherein the lard is back fat. [4] The method according to any one of [1] to [3], wherein the protein is at least one selected from the group consisting of gelatin, casein, and wheat protein. [5] The method according to any one of [1] to [4], in which 20 to 80 g of animal fat, 0.1 to 10 g of protein, 10 to 78 g of water, and 1 to 1,000 U of transglutaminase are mixed, assuming the total amount of the animal fat-like food in (1) is 100 g; or The method according to any one of [1] to [4], wherein in (1'), 20 to 80 g of animal fat, 1 to 20 g of protein, 10 to 70 g of water, 0.1 to 10 g of sodium bicarbonate, and 1 to 1000 U of transglutaminase are mixed, assuming the total amount of the animal fat-like food to be 100 g. [6] The method according to any one of [1] to [5], further comprising (2) filling the obtained animal fat-like food into a container and sealing it. [7] The method according to [6], further comprising the step (3) of freezing the obtained animal fat-like food. [8] The method of manufacturing according to [7], further comprising the step of (4) forming the thawed or semi-thawed animal fat-like food into granules. [9] The method according to any one of [1] to [8], wherein the animal fat-like food is a heat-resistant animal fat-like food.

[10] An animal fat-like food comprising animal fat, protein, water, and transglutaminase; or an animal fat-like food comprising animal fat, protein, water, baking soda, and transglutaminase.

[11] The food product according to

[10] , wherein the animal fat is pork fat.

[12] The food product according to

[11] , wherein the lard is back fat.

[13] The food product according to any one of

[10] to

[12] , wherein the protein is at least one selected from the group consisting of gelatin, casein, and wheat protein.

[14] The food according to any one of

[10] to

[13] , containing 20 to 80 g of animal fat, 0.1 to 10 g of protein, 10 to 78 g of water, and 1 to 1,000 U of transglutaminase, calculated assuming the total amount of the animal fat-like food is 100 g; or The food product according to any one of

[10] to

[13] , which contains 20 to 80 g of animal fat, 1 to 20 g of protein, 10 to 70 g of water, 0.1 to 10 g of sodium bicarbonate, and 1 to 1,000 U of transglutaminase, assuming the total amount of the animal fat-like food to be 100 g.

[15] The food product according to any one of

[10] to

[14] , wherein the food product is in the form of granules.

[16] The method according to any one of [1] to [8], further comprising a step of adding sodium bicarbonate in (1). [Effects of the Invention]

[0007] According to the present invention, back fat, which usually melts almost completely when heated, can be kept in a granular form without melting. According to the present invention, an animal fat-like food that has the same appearance and texture as pork back fat and floats in soup, and is comparable to ordinary back fat, can be provided. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a photograph showing the state in which the sample of Example 1 is added to ramen soup. [Figure 2]1 is a photograph showing the state in which the sample of Comparative Example 2 is added to ramen soup. [Figure 3] 1 is a photograph showing a side view of Samples 1 to 6 of Test Example 2 added to ramen soup. [Figure 4] 1 is a photograph showing a state in which samples 1 to 6 of Test Example 2 are added to ramen soup, viewed from directly above. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention relates to (1) a method for producing an animal fat-like food, comprising the steps of heating animal fat and mixing the animal fat with protein, water, and transglutaminase (also abbreviated as Production Method 1 of the present invention); or (1') a method for producing an animal fat-like food, comprising the step of mixing animal fat, protein, water, baking sodium, and transglutaminase (also abbreviated as Production Method 2 of the present invention) (collectively referred to as Production Methods of the present invention).

[0010] The animal fat used in the production method of the present invention is an oil obtained from an animal body. Oils and fats are classified into animal oils that are liquid at room temperature and fats that are solid, but the animal fat used in the production method of the present invention is preferably a fat that is solid at room temperature. Examples of animal fats include terrestrial animal fats such as beef tallow, lard, mutton tallow, and beef leg oil, and aquatic animal fats such as fish oil and whale oil. In the present invention, terrestrial animal fats are preferred, and lard is particularly preferred. Examples of lard include back fat, which is contained in the loin part of the back of the pig and contains a relatively large amount of fiber, and lard contained in other parts. Back fat or other parts may be selected depending on the purpose of the final product. Therefore, in the present invention, back fat is preferred from the viewpoint that many users will label back fat as an appealing point of the final product, but there are no particular limitations if this is not the case. Furthermore, raw back fat is preferably used from the viewpoint of raw material procurement and cost. One type of animal fat may be used alone, or two or more types may be used in combination. However, from the viewpoint that many users indicate that back fat is used, it is preferable to contain at least pork back fat, and the animal fat should contain at least 5% by weight of pork back fat, preferably 30% by weight or more, and more preferably 50% by weight or more, with the upper limit being preferably 100% by weight or less.

[0011] The protein used in the production method of the present invention is not particularly limited as long as it does not impair the flavor of animal fat, but water-soluble proteins are preferred from the viewpoint of reproducing the texture of back fat. Examples of water-soluble proteins include gelatin, casein or its salts, wheat protein, soybean protein, corn protein, rice protein, potato protein, egg white albumin, and serum albumin, with gelatin, casein, sodium caseinate, and wheat protein being particularly preferred. The protein used in the production method of the present invention may be a protein produced by a conventional method from raw food or material, or a commercially available protein.

[0012] Examples of water that can be used in the production method of the present invention include purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, but are not limited to these, and any water suitable for use in food production can be used.

[0013] The baking soda used in the production method of the present invention is sodium bicarbonate, which is represented by the chemical formula NaHCO. In the present invention, baking soda that is commercially available for food use can be used.

[0014] The transglutaminase used in the production method of the present invention is also called protein-glutamine γ-glutamyltransferase. It is a transferase that catalyzes the reaction of condensing the amino group of a glutamine residue in a protein with a primary amine, transferring a substituent on the amine to the glutamine residue, and generating ammonia. Typically, the amino group of a lysine residue in a protein is used as the primary amine, and the transglutaminase acts as a cross-linking enzyme.

[0015] As the transglutaminase, calcium-independent transglutaminase obtained from a microorganism is preferably used. Examples of calcium-independent transglutaminases derived from microorganisms include transglutaminases produced by actinomycetes belonging to the genus Streptomyces, which can be obtained according to the method described in Japanese Patent No. 2572716, but commercially available products such as "Activa TG-K" and "Activa TG-S" provided by Ajinomoto Co., Inc. and others can also be used.

[0016] The enzymatic activity of transglutaminase can be measured and calculated, for example, by the hydroxamate method. Specifically, a reaction is carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the hydroxamic acid produced in the reaction is allowed to form an iron complex in the presence of trichloroacetic acid. The absorbance at 525 nm is then measured, and the amount of hydroxamic acid produced is determined from a calibration curve, thereby calculating the enzymatic activity. Herein, 1 U is defined as the amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37°C and pH 6.0 (see JP-A-64-027471).

[0017] In the step (1) of heating animal fat in Production Method 1 of the present invention, the animal fat is typically heated to 20 to 90°C, preferably 40 to 80°C, and more preferably 50 to 60°C. Conventional heating methods can be used, for example, using a steam kettle. The heating time is not particularly limited as long as it is sufficient to melt the animal fat, but is typically 5 to 20 minutes, preferably 10 to 15 minutes. The heated animal fat may be added to an aqueous solution containing dissolved protein, water, and transglutaminase and mixed (stirred). The order of mixing is not particularly limited as long as all ingredients are ultimately mixed. Alternatively, protein and water may be added to the heated and melted animal fat and mixed (stirred) to form a paste, if necessary. Alternatively, the animal fat may be made into a paste, and then protein and water may be added and mixed (stirred), followed by further mixing (stirring). Alternatively, protein and water may be added to the animal fat and mixed (stirred), the whole may be heated to form a paste, and then transglutaminase may be added and further mixed (stirred).

[0018] In the (1') step of mixing (stirring) animal fat, protein, water, baking soda, and transglutaminase in Production Method 2 of the present invention, the order is not particularly limited as long as all of the ingredients are ultimately mixed, but typically, protein and water are added to the animal fat and mixed (stirred), and if necessary, a paste is formed, or the animal fat is made into a paste, and then protein and water are added and mixed (stirred), and then baking soda and transglutaminase are added and further mixed (stirred).

[0019] In the manufacturing method 1 of the present invention, the amount of each ingredient added is as follows, calculated based on the total amount of the animal fat-like food being 100 g: Animal fat: from the viewpoint of imparting richness and flavor to the fat, usually 20 to 80 g, preferably 20 to 60 g, more preferably 25 to 55 g, Protein: from the viewpoint of appearance and reproduction of back fat-like texture, usually 0.1 to 10 g, preferably 0.1 to 5 g, more preferably 0.5 to 3 g, Water: from the viewpoint of the amount of gelatin dissolved therein and from the viewpoint of reducing the amount of back fat blended, usually 10 to 78 g, preferably 30 to 75 g, more preferably 45 to 70 g, and Transglutaminase: usually 1 to 1000 U, preferably 10 to 100 U, more preferably 15 to 55 U, from the viewpoint of the crosslinking reaction with gelatin.

[0020] In the production method 2 of the present invention, the amounts of each ingredient added, calculated based on the total amount of the animal fat-like food being 100 g, are as follows: Animal fat: from the viewpoint of imparting richness and flavor to the fat, usually 20 to 80 g, preferably 30 to 60 g, more preferably 40 to 50 g, Protein: from the viewpoint of appearance and reproduction of back fat-like texture, usually 1 to 20 g, preferably 2 to 10 g, more preferably 4 to 6 g, Water: from the viewpoint of the amount of gelatin dissolved therein and from the viewpoint of reducing the amount of back fat blended, usually 10 to 70 g, preferably 30 to 60 g, more preferably 40 to 50 g, Baking soda: from the viewpoint of floating the back fat in the soup, usually 0.1 to 10 g, preferably 1 to 5 g, more preferably 2 to 4 g, Transglutaminase: usually 1 to 1000 U, preferably 10 to 100 U, more preferably 30 to 80 U, from the viewpoint of the crosslinking reaction with gelatin.

[0021] In steps (1) and (1') in the production method of the present invention, the mixing (stirring) step is not particularly limited as long as mixing is possible. For example, mixing can be performed using a commercial mixer, such as a silent cutter or mixer that can make a fine paste.

[0022] In steps (1) and (1') of the production method of the present invention, the mixing (stirring) temperature is generally −5 to 25° C., preferably 5 to 15° C., from the viewpoint of adopting the temperature at a general meat processing plant in order to reduce the risk of microbial growth.

[0023] In steps (1) and (1') of the production method of the present invention, the mixing (stirring) time is not particularly limited, but is usually 5 to 10 minutes. Within these ranges, it becomes easier to obtain the unique texture of back fat, etc.

[0024] The production method of the present invention may further comprise the step (2) of filling the obtained animal fat-like food into a container and sealing it. Conventional containers can be used as containers for filling the animal fat-like food, but since the animal fat-like food needs to be heated when used in cooking, heat-resistant containers are preferred, and containers that have oxygen barrier properties and are compatible with microwave heating are also preferred. The types of containers include flat bags, standing pouches, and molded containers.

[0025] A conventional method can be used to fill the container and seal it. For example, after filling the container, the container can be sealed using a hot plate method, an impulse method or the like.

[0026] The production method of the present invention may further comprise the step (3) of freezing the obtained animal fat-like food. Conventional methods can be used to freeze the animal fat-like food.

[0027] The production method of the present invention may further comprise the step (4) of shaping the thawed or semi-thawed animal fat-like food. The thawing or semi-thawing method can be a conventional method, such as thawing the container in hot water or thawing in a refrigerator. The thawed or semi-thawed animal fat-like food may be used as is or may be shaped. The shaping process is not particularly limited as long as it can be shaped into a block, fence, log, or other lump or granular shape (which generally refers to the shape of back fat), but shaping can usually be done using a chopper, dice cutter, or the like.

[0028] The formed block of animal fat-like food is not particularly limited as long as it has a shape and size suitable for distribution and supply, but examples thereof include shapes and sizes that are commonly distributed as back fat.

[0029] The granular animal fat-like food to be formed is not particularly limited as long as it has a shape and size suitable for use in dishes such as ramen, but examples of the shape include granules, dices, and mince, with dices and mince being preferred. Regarding particle size, the particle size in a dry state is, for example, usually 1 mm or more in minimum length, preferably 2 mm or more, more preferably 3 mm or more, and usually 10 mm or less in maximum length, preferably 6 mm or less, more preferably 5 mm or less.

[0030] The animal fat-like food obtained by the manufacturing method of the present invention is heat-resistant. When heated at 70°C or above for normal heat sterilization, if the food is granulated, the surface area is large and most of the food dissolves, leaving no granules. Therefore, the food must first be simmered in large chunks for a long time before being granulated. Therefore, in this application, "heat-resistant" means that the granulated back fat maintains its granular shape even when heated at 70°C or above. For example, when the back fat-like food obtained by the manufacturing method of the present invention is added to ramen or the like, it not only maintains its granular shape, but also exhibits the texture (melt-in-the-mouth) and translucent appearance characteristic of back fat, and even floats in the ramen soup, making it suitable for use as back fat.

[0031] In addition to the above steps, the production method of the present invention may also include steps of adding other additives and mixing with other additives, as appropriate. Examples of additives include excipients such as dextrin, starch, modified starch, and reduced maltose, seasonings such as umami seasonings and meat extracts, plant proteins other than the above proteins, protein hydrolysates, partial protein hydrolysates, emulsifiers, chelating agents such as citrates and polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, alkaline water, fats and oils other than animal fats, colorants, acidulants, and flavorings.

[0032] In addition to the above steps, the production method of the present invention may also include, as appropriate, a step of adjusting the pH to a desired level.

[0033] The present invention also includes an embodiment of an animal fat-like food containing animal fat, protein, water, and transglutaminase (also abbreviated as food 1 of the present invention), as well as an embodiment of an animal fat-like food containing animal fat, protein, water, baking soda, and transglutaminase (also abbreviated as food 2 of the present invention) (collectively referred to as foods of the present invention).

[0034] The shape of the food product of the present invention is not particularly limited as long as it does not impair the effects of the present invention, and examples thereof include lumps such as blocks, fences, and logs (which generally refer to the shape of back fat) and granules. From the perspective of the shape used in actual back fat, granules are preferred. Specific granule shapes include granules and dices. Regarding particle size, the particle size in a dry state is, for example, usually 1 mm or more in minimum length, preferably 2 mm or more, more preferably 3 mm or more, and usually 10 mm or less in maximum length, preferably 6 mm or less, more preferably 5 mm or less. Such animal fat-like foods have the flavor and richness of animal fat, and have the same flavor and graininess as, for example, pork fat stewed in a ramen specialty store. Furthermore, while back fat prepared independently by each store varies in flavor and richness, the food of the present invention enables industrial production, eliminating the variation in flavor and richness and reducing the work required in the store.

[0035] Furthermore, Food 1 of the present invention contains the following amounts of each ingredient, calculated based on 100 g of the total amount of the animal fat-like food: Animal fat: usually 20 to 80 g, preferably 20 to 60 g, more preferably 25 to 55 g, Protein: usually 0.1 to 10 g, preferably 0.1 to 5 g, more preferably 0.5 to 3 g, Water: usually 10 to 78 g, preferably 30 to 75 g, more preferably 45 to 70 g, and Transglutaminase: usually 1 to 1000 U, preferably 10 to 100 U, more preferably 15 to 55 U. The definitions and preferred ranges of animal fat, protein, water and transglutaminase are as described above.

[0036] Furthermore, food product 2 of the present invention contains the following amounts of each ingredient, calculated based on 100 g of the total amount of the animal fat-like food: Animal fat: usually 20 to 80 g, preferably 30 to 60 g, more preferably 40 to 50 g, Protein: usually 1 to 20 g, preferably 2 to 10 g, more preferably 4 to 6 g, Water: usually 10 to 70 g, preferably 30 to 60 g, more preferably 40 to 50 g, Baking soda: usually 0.1 to 10 g, preferably 1 to 5 g, more preferably 2 to 4 g, and Transglutaminase: usually 1 to 1000 U, preferably 10 to 100 U, more preferably 30 to 80 U. The definitions and preferred ranges of animal fat, protein, water, sodium bicarbonate, and transglutaminase are as described above.

[0037] The food of the present invention may also contain excipients such as dextrin, starch, modified starch, reduced maltose, etc., seasonings such as umami seasonings and meat extracts, plant proteins other than those mentioned above, protein hydrolysates, partial protein hydrolysates, emulsifiers, chelating agents such as citrates and polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, alkaline water, oils and fats other than animal fats, colorants, acidulants, flavorings, etc.

[0038] Food product 1 of the present invention is produced through the steps described in Production Method 1 of the present invention. Food product 2 of the present invention is produced through the steps described in Production Method 2 of the present invention. The food product of the present invention can be distributed in a sealed container or in a frozen state. The user can remove the food product from the container and heat it, or heat the entire container in a hot water bath or the like, and then add it to ramen noodles, for example. [Example]

[0039] The present invention will be further explained in the following examples, but the technical scope of the present invention is not limited by these examples. Furthermore, unless otherwise specified, the sensory evaluation in these examples was carried out using a well-trained expert panel with more than five years of experience in the food industry. In this specification, % represents % by weight unless otherwise specified.

[0040] [Test Example 1] Sample preparation method As shown in Table 1, pork back fat, gelatin ("Gelatin 21" from Nitta Gelatin Co., Ltd.), transglutaminase preparation TG-S-NF (activity: 78-126 U / g) (Ajinomoto Co., Inc.), water, and baking soda ("Sodium Bicarbonate" from AGC Corporation) were mixed according to the following procedure. (1) At room temperature below 20°C, water, gelatin, TG-S-NF, and baking soda were added to the back fat and mixed with a hand mixer until it became a paste. (2) After stirring until the mixture was uniform, 200 g was packed into a bag and degassed to obtain a vacuum-sealed sample. The sample was refrigerated overnight and frozen the next day to obtain a frozen sample.

[0041] How to use frozen samples The frozen sample was partially thawed at 0 to -5°C, minced using a mincer or the like, and formed into granules (particle size 3 to 10 mm). The formed and heated back fat-like oil composition was added to ramen soup.

[0042] Evaluation method The back fat-like oil composition on the ramen soup was visually confirmed 30 seconds after addition. The results are shown in Table 1. Photographs of the ramen soups of Example 1 and Comparative Example 2 are shown in Figures 1 and 2.

[0043] [Table 1]

[0044] The sample of the Example floated on the top of the soup and looked similar to back fat. On the other hand, the samples of Comparative Examples 2 to 4, which did not contain baking soda, settled in the soup instead of floating. Furthermore, the minced back fat in Comparative Example 1 dissolved in the soup.

[0045] [Test Example 2] Sample preparation method As shown in Table 2, pork back fat, gelatin ("Gelatin 21" from Nitta Gelatin Co., Ltd.), and transglutaminase preparation TG-S-NF (activity: 78-126 U / g) (Ajinomoto Co., Inc.) were mixed according to the following procedure. (1) The back fat was melted at 60-70°C, and poured into an aqueous solution of gelatin and TG-S-NF dissolved in water, and stirred with a hand mixer for about 10 minutes until it became a paste. (2) After stirring, the mixture was poured into a container to obtain a sample, which was then refrigerated overnight. (3) The sample was chopped (particle size 3 to 10 mm), packed into a bag, and then degassed to obtain a sample in a vacuum state.

[0046] Sample Usage The vacuum-sealed sample was heated in the bag to a core temperature of 75°C or higher and then added to soy sauce ramen soup.

[0047] Evaluation method Thirty seconds after addition, the back fat-like oil composition on the ramen soup was visually confirmed. The results are shown in Table 2. Photographs of the ramen soups of Samples 1 to 6 are shown in Figures 3 and 4.

[0048] [Table 2]

[0049] Each sample floated on top of the soup and looked similar to back fat. [Industrial Applicability]

[0050] According to the present invention, pork back fat, which usually melts almost completely when heated after being processed into granules, remains almost completely unmelted and maintains its granular form, so that ramen noodles and the like can be easily prepared. According to the present invention, the appearance is translucent, the texture is the same as that of pork back fat, and the fat floats in soup, so that dishes similar to those using pork back fat can be served not only in restaurants but also at home.

Claims

1. (1') A method for producing an animal fat-like food, comprising the step of mixing animal fat, protein, water, sodium bicarbonate, and transglutaminase.

2. The method according to claim 1, wherein the animal fat is pork fat.

3. The method according to claim 2, wherein the lard is back fat.

4. 2. The method according to claim 1, wherein the protein is at least one selected from the group consisting of gelatin, casein, and wheat protein.

5. The method according to any one of claims 1 to 4, wherein 20 to 80 g of animal fat, 1 to 20 g of protein, 10 to 70 g of water, 0.1 to 10 g of sodium bicarbonate, and 1 to 1,000 U of transglutaminase are mixed, assuming the total amount of the animal fat-like food to be 100 g.

6. The method of claim 1, further comprising the step of (2) filling the obtained animal fat-like food into a container and sealing it.

7. The method of claim 1, further comprising the step of (3) freezing the obtained animal fat-like food.

8. The method for producing according to claim 7, further comprising the step (4) of shaping the thawed or semi-thawed animal fat-like food.

9. The method according to claim 1, wherein the animal fat-like food is a heat-resistant animal fat-like food.

10. The animal fat-like food contains animal fat, protein, water, sodium bicarbonate and transglutaminase.

11. The food product of claim 10, wherein the animal fat is pork fat.

12. The food product according to claim 11, wherein the lard is back fat.

13. 11. The food product according to claim 10, wherein the protein is at least one selected from the group consisting of gelatin, casein, and wheat protein.

14. The food according to any one of claims 10 to 13, comprising 20 to 80 g of animal fat, 1 to 20 g of protein, 10 to 70 g of water, 0.1 to 10 g of sodium bicarbonate, and 1 to 1,000 U of transglutaminase, assuming the total amount of the animal fat-like food is 100 g.

15. The food product according to claim 10, wherein the food product is in the form of granules.

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