Granules and methods for producing the same

Abstract

To provide a technique to inhibit (reduce) the bitterness of bitter components, such as a branched-chain amino acid, particularly in hot water.SOLUTION: Base core particles containing a bitter component, oils and fats, and polysaccharides such as xanthan gum are mixed under agitation to form granules, which can inhibit (reduce) the bitterness of the bitter component, particularly in hot water.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to granulated products and a method for producing the same. In particular, the present invention is useful for suppressing (reducing) the bitterness of bitter components such as branched-chain amino acids, and more particularly, for suppressing (reducing) the bitterness of bitter components such as branched-chain amino acids in warm water. The present invention relates to granulated products and a method for producing the same.

Background Art

[0002] As a technique for masking off-flavors such as bitterness, a method of coating a component that exhibits an off-flavor such as bitterness with a component such as a coating agent is known. Specifically, for example, a method is known in which a heat treatment is applied to elementary granules containing a pharmaceutical compound and a wax-like substance, a powdery wax-like substance is added at a temperature at which the wax-like substance wets the surface, and a heat-melt coating is applied to the surface of the elementary granules to obtain a coated preparation in which an unpleasant taste is suppressed (Patent Document 1). Further, methods of coating with a water-soluble polymer (HPC, HPMC, MC, etc.), sugar, sugar alcohol, a water-insoluble substance (aminoalkyl methacrylate copolymer, etc.) are known (Patent Document 2). Further, a method is known in which raw material core particles containing a bitter component and a coating agent are stirred and mixed at a temperature not lower than the melting point of the coating agent to form a granulated product (Patent Document 3).

[0003] In addition, a method for suppressing the bitterness of a bitter substance to be taken simultaneously using mannitol powder (Patent Document 4), bitterness suppression of an orally disintegrating tablet using a water-soluble saccharide (Patent Document 5), and an oral nutritional agent composed of valine, leucine, and isoleucine in which bitterness is suppressed when dissolved in water (Patent Document 6) have been reported. However, in any case, bitterness suppression in warm water is not known.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

[0005] The present invention aims to provide granules and methods for producing the same. Furthermore, the present invention aims to provide a technology for suppressing (reducing) the bitterness of bitter components such as branched-chain amino acids, and more particularly, a technology for suppressing (reducing) the bitterness of bitter components such as branched-chain amino acids in water such as hot water. [Means for solving the problem]

[0006] The present inventors conducted intensive research to solve the above problems and, as a result, discovered that by stirring and mixing raw material core particles containing bitter components such as branched-chain amino acids, oils and fats that are solid or semi-solid at room temperature, and polysaccharides such as xanthan gum at a temperature above the melting point of the oils and fats to form granules, the bitterness of bitter components such as branched-chain amino acids in water such as hot water can be suppressed (reduced), and thus the present invention was completed.

[0007] In other words, the present invention can be illustrated as follows. [1] Granulated material, It contains an inner layer, oils and fats, and polysaccharides. The inner layer is coated with the oil and the polysaccharide, Granules comprising the polysaccharides xanthan gum and / or locust bean gum. [2] The granulated material wherein the inner layer contains a bitter component. [3] The granules wherein the bitter component is an amino acid. [4] The granules are made of a hardened vegetable oil with a melting point of 20°C or higher. [5] The granulated material wherein the content of the bitter component in the inner layer is 30% (w / w) or more. [6] The granulated material wherein the content of the inner layer in the granulated material is 30% (w / w) or more. [7] The granules wherein the oil content in the granules is 10% (w / w) to 16% (w / w). [8] The granulated material wherein the polysaccharide content in the granulated material is 1% (w / w) to 50% (w / w). [9] The granulated material is a granulated material in which bitterness is suppressed.

[10] The granulated material wherein the suppression of bitterness is suppression of bitterness in hot water.

[11] A method for producing granules, The process includes step A, in which raw material core particles, oils and fats, and polysaccharides are stirred and mixed at a temperature above the melting point of the oils and fats to form granules. A method wherein the polysaccharide comprises xanthan gum and / or locust bean gum.

[12] The method wherein the raw material core particles contain a bitter component.

[13] The method wherein the granules are granules in which bitterness is suppressed.

[14] A method for suppressing the bitterness of bitter components, The process includes step A, in which raw material core particles, oils and fats, and polysaccharides are stirred and mixed at a temperature above the melting point of the oils and fats to form granules. The aforementioned raw material core particles contain bitter components, A method wherein the polysaccharide comprises xanthan gum and / or locust bean gum.

[15] The method wherein the suppression of bitterness is the suppression of bitterness in hot water.

[16] The method wherein the bitter component is an amino acid.

[17] The method wherein the oil or fat is a hydrogenated oil of vegetable oil and has a melting point of 20°C or higher.

[18] The method wherein the content of the bitter component in the raw material core particles is 30% (w / w) or higher.

[19] The method wherein the amount of the raw material core particles used is 30% (w / w) or higher as a weight ratio with respect to the total amount of the raw materials of the granulated product.

[20] The method wherein the amount of the oil or fat used is 10% (w / w) to 16% (w / w) as a weight ratio with respect to the total amount of the raw materials of the granulated product.

[21] The method wherein the amount of the polysaccharide used is 1% (w / w) to 50% (w / w) as a weight ratio with respect to the total amount of the raw materials of the granulated product.

[22] The method wherein step A is carried out such that the raw material core particles are coated with the oil or fat and the polysaccharide.

[23] The method including step B of mixing the raw material core particles, the oil or fat, and the polysaccharide at a temperature lower than the melting point of the oil or fat before step A.

[24] The method of raising the temperature to the melting point temperature of the oil or fat during step B.

[25] The method wherein the stirring time in step A is 2 minutes to 150 minutes.

[26] The method wherein step A is carried out using a stirring device equipped with a stirrer, and the stirring speed in step A is 6 m / s to 20 m / s as the peripheral speed of the stirrer when the capacity of the stirring device is 3 L or less, 4 m / s to 12 m / s when the capacity of the stirring device exceeds 60 L, and 4 m / s to 20 m / s when the capacity of the stirring device is more than 3 L and 60 L or less.

Embodiments for Carrying Out the Invention

[0008] Hereinafter, the present invention will be described in detail.

[0009] <1> Method of the present invention The present invention provides a method for producing granules, comprising step A of stirring and mixing raw material core particles, oil and fat, and polysaccharides at a temperature above the melting point of the oil and fat. Granules are formed by stirring and mixing the raw material core particles, oil and fat, and polysaccharides at a temperature above the melting point of the oil and fat. Therefore, step A may specifically be a step of stirring and mixing raw material core particles, oil and fat, and polysaccharides at a temperature above the melting point of the oil and fat to form granules. Oil and fat and polysaccharides are collectively referred to as "coating agents."

[0010] In the method of the present invention, granules may be produced from raw material core particles and a coating agent only, or not. That is, in the method of the present invention, granules may be produced from raw material core particles, a coating agent and other components. The raw materials for the granules, i.e., raw material core particles, a coating agent and other components (other components only if used), are collectively referred to as "raw materials".

[0011] The granules produced by the method of the present invention may specifically be raw material core particles coated with a coating agent. In other words, the method of the present invention (specifically step A) may be carried out so that the raw material core particles are coated with a coating agent. A single granule produced by the method of the present invention may contain one raw material core particle, or two or more raw material core particles. That is, for example, one raw material core particle may be coated with a coating agent to form one granule, or two or more raw material core particles may be coated together with a coating agent to form one granule. If the particles contain bitter components, the granules produced by the method of the present invention may be granules in which the bitterness of the raw material core particles, that is, the bitterness of the bitter components contained in the raw material core particles, is suppressed (reduced). Furthermore, the granules produced by the method of the present invention may be granules of the present invention as described later.

[0012] If the raw material core particles contain bitter components, the method of the present invention has the effect of suppressing (reducing) the bitterness of the raw material core particles, that is, the bitterness of the bitter components contained in the raw material core particles. This effect is also called the "bitterness suppression effect." In other words, one aspect of the method of the present invention may be a method for suppressing the bitterness of bitter components, which includes step A. "Suppression of bitterness of bitter components" may be used interchangeably with "suppression of bitterness of raw material core particles" or "suppression of bitterness of granules." "Suppression (reduction) of bitterness" means that the bitterness of the granules produced by the method of the present invention is less than that of a control product. Examples of control products include the raw material core particles themselves, or granules produced by stirring and mixing raw material core particles with oil and fat without adding polysaccharides. The bitterness can be determined, for example, by sensory evaluation by a panel of experts.

[0013] The bitterness-suppressing effect may be obtained, for example, at least when the granules are dispersed in water. That is, one aspect of the method of the present invention may be a method for suppressing the bitterness of bitter components in water, comprising step A. Examples of water include cold water and hot water. Hot water is particularly recommended. "Cold water" means water at a temperature below room temperature. The temperature of cold water may be, for example, 0°C or higher, 20°C or lower, or a combination thereof. "Hot water" means water at a temperature higher than room temperature. The temperature of hot water may be, for example, 40°C or higher, 60°C or higher, 80°C or higher, 90°C or higher, 95°C or higher, or 98°C or higher, or 100°C or lower, or a combination thereof. The temperature of hot water may also be, for example, above the melting point of the oil or fat, above the melting point of the oil or fat + 2°C, +5°C or higher, +10°C or higher, +15°C or higher, or +20°C or higher. The intensity of bitterness in water can be determined, for example, by dispersing the granules in water and conducting a sensory evaluation of the resulting dispersion by a panel of experts. The sensory evaluation may be performed immediately after dispersing the granules in water, or after a predetermined time has elapsed (for example, after standing). For example, if the intensity of bitterness of the dispersion immediately after dispersing the granules in water or 15 minutes after dispersing the granules in water is less than the intensity of bitterness of the dispersion immediately after dispersing the control product or 15 minutes after dispersing the control product in water, it can be determined that the bitterness of the bitter components in water has been suppressed. In particular, if the intensity of bitterness of the dispersion 15 minutes after dispersing the granules in water is less than the intensity of bitterness of the dispersion 15 minutes after dispersing the control product in water, it can be determined that the bitterness of the bitter components in water has been suppressed.

[0014] Furthermore, the method of the present invention may improve the physical properties of granules in water. That is, one aspect of the method of the present invention may be a method for improving the physical properties of granules in water, including step A. Improvements in physical properties include improved water resistance and improved heat resistance. Improved water resistance includes reducing the separation of contained substances (e.g., oils and bitter substances) from the granules in water. Improved heat resistance includes reducing the elution of contained substances (e.g., oils and bitter substances) from the granules under high-temperature conditions (e.g., the temperature of hot water), particularly in hot water. Improvements in physical properties can be measured, for example, by improving the appearance of the granules in water or under high-temperature conditions. Improvements in the appearance of granules in water or under high-temperature conditions include improvements in the appearance of the granules compared to a control product, such as the presence or absence of particle cores, turbidity, oil separation, powder separation, and aggregation.

[0015] <Raw material core particles> The raw material core particles are particles containing the desired components. The type of component contained in the raw material core particles is not particularly limited, as long as the desired effect (e.g., bitterness suppression effect) is obtained. The type of component contained in the raw material core particles can be appropriately set according to various conditions such as the intended use of the granules produced by the method of the present invention. Only one component may be used as the component contained in the raw material core particles. Two or more components may be used in combination. Examples of components contained in the raw material core particles include bitter components. That is, the raw material core particles may be, for example, particles containing bitter components. The raw material core particles may consist of bitter components or not. That is, the raw material core particles may consist of a combination of bitter components and other components.

[0016] The bitter component content in the raw material core particles may be, for example, 10% (w / w) or more, 20% (w / w) or more, 30% (w / w) or more, 40% (w / w) or more, 50% (w / w) or more, 60% (w / w) or more, 70% (w / w) or more, 80% (w / w) or more, 90% (w / w) or more, 95% (w / w) or more, 97% (w / w) or more, or 99% (w / w) or more. It may be 100%(w / w) or less, 99%(w / w) or less, 97%(w / w) or less, 95%(w / w) or less, 90%(w / w) or less, 80%(w / w) or less, 70%(w / w) or less, 60%(w / w) or less, 50%(w / w) or less, 40%(w / w) or less, 30%(w / w) or less, or 20%(w / w) or less, or any non-contradictory combination thereof. The bitter component content in the raw material core particles may be, specifically, for example, 10-20% (w / w), 20-30% (w / w), 30-40% (w / w), 40-50% (w / w), 50-60% (w / w), 60-70% (w / w), 70-80% (w / w), 80-90% (w / w), 90-95% (w / w), 95-97% (w / w), 97-99% (w / w), or 99-100% (w / w). The bitter component content in the raw material core particles may be, specifically, for example, 10-100% (w / w), 20-95% (w / w), or 30-90% (w / w).

[0017] "Bitter component" refers to a component that exhibits bitterness. The type of bitter component is not particularly limited as long as a bitterness-suppressing effect is obtained. In other words, any bitter component whose bitterness reduction is desired can be selected as the bitter component. Examples of bitter components include those incorporated into food and beverages, seasonings, or pharmaceuticals. Examples of bitter components include amino acids, tannins, catechins, and caffeine. Specifically, examples of amino acids that exhibit bitterness include branched-chain amino acids (BCAAs) such as valine, leucine, and isoleucine; aromatic amino acids such as phenylalanine, tryptophan, and tyrosine; and methionine, arginine, histidine, and ornithine. Among these, amino acids are preferred as bitter components, and BCAAs are more preferred. One component may be used as the bitter component, or two or more components may be used in combination. For example, two or more components selected from BCAAs, such as all of valine, leucine, and isoleucine, may be used as the bitter component. When using two or more bitter components, these two or more components may or may not coexist within a single particle (a single raw material core particle).

[0018] In this invention, unless otherwise specified, all amino acids are L-forms. In this invention, all amino acids may be free forms, salts, or mixtures thereof. That is, unless otherwise specified, the term "amino acid" means free amino acids, salts thereof, or mixtures thereof. Furthermore, these amino acids (e.g., free forms and salts) may include anhydrous and hydrated forms unless otherwise specified.

[0019] The salt is not particularly limited as long as it is orally ingestible. For example, examples of salts with acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Also, for example, salts with basic groups such as amino groups. Specifically, examples include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. As for the salt, one type of salt may be used, or two or more types of salts may be used in combination.

[0020] As the bitter component or raw material core particles containing it, commercially available products may be used, or those that are manufactured and obtained as appropriate may be used.

[0021] Bitter components can be produced by conventional methods. For example, bitter components can be produced by extraction, enzymatic methods, fermentation, chemical synthesis, or a combination thereof. For example, bitter components such as BCAAs can be produced by culturing microorganisms capable of producing the bitter component and recovering the bitter component from the culture medium or microbial cells (fermentation method). Specifically, bitter components such as BCAAs can be produced by methods described in, for example, European Patent No. 0872547, European Patent No. 1942183, or European Patent Application Publication No. 2218729. Furthermore, bitter components can be produced by, for example, using the bitter component... It can be manufactured by recovering the bitter components from agricultural, fishery, and livestock products. The bitter components may be purified to a desired degree.

[0022] Bitter components can be used as raw material core particles, for example, either as is or after appropriate processing. Fractions containing bitter components can also be used as raw material core particles, either as is or after appropriate processing. Specific examples of fractions containing bitter components include fermentation products such as culture solutions, microbial cells, and culture supernatants obtained by culturing microorganisms capable of producing bitter components such as BCAAs, and processed products thereof. Bitter components or fractions containing them may be processed to obtain a desired average particle size D50 before being used as raw material core particles. Bitter components or fractions containing them may also be used as raw material core particles, either alone or in combination with other components. Raw material core particles containing bitter components can be produced, for example, from bitter components or fractions containing them by extraction, concentration, drying, crystallization, pulverization, granulation, or a combination thereof. For example, fermentation products such as culture solutions obtained by culturing microorganisms capable of producing bitter components such as BCAAs may be granulated while containing microbial cells and used as raw material core particles. Furthermore, for example, crystals of bitter components such as BCAA or materials containing them may be pulverized to obtain a desired average particle size D50 and used as raw material core particles. Pulverization can be carried out, for example, using a pulverizing device. The pulverizing device is not particularly limited as long as it can pulverize the material to the desired degree. Examples of pulverizing devices include various mills such as pin mills, jet mills, feather mills, rod mills, ball mills, vibrating rod mills, vibrating ball mills, and disc-type mills; various crushers such as jaw crushers, gyratory crushers, cone crushers, smooth roll crushers, toothed roll crushers, impact crushers, and hammer crushers; food cutters; and dicers. Specific examples of hammer crushers include pulverizers (such as AP-1 and AP-4TH; manufactured by Hosokawa Micron).

[0023] The types of other components (components other than bitter components) contained in the raw material core particles are not particularly limited, as long as the desired effect (e.g., bitterness suppression effect) is obtained. Examples of other components contained in the raw material core particles include components used in food and beverages, seasonings, or pharmaceuticals. Specifically, such components include, for example, inorganic salts, organic acids and their salts, amino acids and their salts, nucleic acids and their salts, dietary fiber, pH buffers, excipients, fillers, flavorings (flavor components), and edible oils. The raw material core particles may contain one component, two or more components, as other components (components other than bitter components). When using two or more components as other components (components other than bitter components), the two components Or more components may or may not coexist within a single particle (a single raw material core particle).

[0024] The shape of the raw material nucleus particles is not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. The parent particles may be of any shape, such as spherical or polyhedral. The raw material nucleus particles may have a crystalline shape that can be taken depending on the type of bitter component. The size of the raw material nucleus particles is not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. The size of the raw material nucleus particles can be appropriately set according to various conditions, such as the conditions of process A. The average particle diameter D50 of the raw material nucleus particles may be, for example, 0.1 μm or more, 0.5 μm or more, 1 μm or more, 5 μm or more, 10 μm or more, 20 μm or more, 30 μm or more, 50 μm or more, 75 μm or more, 100 μm or more, 150 μm or more, or 200 μm or more, or 300 μm or less, 250 μm or less, 200 μm or less, 150 μm or less, 120 μm or less, 100 μm or less, 75 μm or less, 60 μm or less, 50 μm or less, less than 50 μm, 45 μm or less, or 40 μm or less, and any non-consistent combination thereof is also acceptable. The average particle size D50 of the raw material nucleus particles may specifically be, for example, 0.1 μm to 300 μm, 1 μm to 200 μm, 10 μm to 120 μm, 0.1 μm or more and less than 50 μm, 1 μm or more and less than 50 μm, or 10 μm or more and less than 50 μm. The "average particle size D50" will be explained later.

[0025] <Coating agent> "Coating agents" is a general term for oils, fats, and polysaccharides.

[0026] The oils and fats are not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. The oils and fats may be solid or semi-solid at room temperature (e.g., 20°C). The melting point of the oils and fats may be, for example, 20°C or higher, 25°C or higher, 30°C or higher, 40°C or higher, 50°C or higher, 60°C or higher, 70°C or higher, or 80°C or higher, or 90°C or lower, 80°C or lower, 70°C or lower, 60°C or lower, 50°C or lower, 40°C or lower, 30°C or lower, or 25°C or lower, and may be any non-contradictory combination thereof. Specifically, the melting point of the oils and fats may be, for example, 20-25°C, 25-30°C, 30-40°C, 40-50°C, 50-60°C, 60-70°C, 70-80°C, or 80-90°C. The melting point of the oil may be, for example, 20°C to 70°C or 40°C to 70°C. Examples of oils include animal-derived oils (animal fats), plant-derived oils (vegetable oils), and their hydrogenated forms. Examples of animal fats include chicken fat, lard, beef fat, mutton fat, whale oil, fish oil, egg oil, and butter. Examples of fish oils include tuna oil, bonito oil, sardine oil, mackerel oil, salmon oil, and cod oil. Examples of vegetable oils include rapeseed oil, rice oil, safflower oil, sunflower oil, olive oil, peanut oil, palm oil, coconut oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, and perilla oil. Hydrogenated oils are preferred as oils used as coating agents. For example, oils that are liquid at room temperature can be hardened (hydrogenated) and used as coating agents. Examples of hydrogenated oils include hydrogenated rapeseed oil, hydrogenated palm oil, hydrogenated soybean oil, and other hydrogenated vegetable oils. Preferred hydrogenated oils include highly hydrogenated oils. Examples of highly hydrogenated oils include highly hydrogenated rapeseed oil, highly hydrogenated palm oil, highly hydrogenated soybean oil, and other highly hydrogenated vegetable oils. As for the oil, one component may be used, or two or more components may be used in combination.

[0027] Polysaccharides are not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. Examples of polysaccharides include xanthan gum, locust bean gum, carrageenan, guar gum, gellan gum, and pectin. Examples of polysaccharides include xanthan gum and locust bean gum. One component may be used as the polysaccharide, or two or more components may be used in combination. That is, xanthan gum and / or locust bean gum may be used as the polysaccharide. When xanthan gum and / or locust bean gum are used as the polysaccharide, xanthan gum and locust bean gum The ratio of xanthan gum amounts is not particularly limited. The amount of xanthan gum may be, for example, 0% (w / w) (i.e., only locust bean gum is used) or 100% (w / w) (i.e., only xanthan gum is used) as a weight ratio to the total amount of xanthan gum and locust bean gum. The amount of xanthan gum may be, as a weight ratio to the total amount of xanthan gum and locust bean gum, for example, 0%(w / w) or more, 10%(w / w) or more, 20%(w / w) or more, 30%(w / w) or more, 40%(w / w) or more, 50%(w / w) or more, 60%(w / w) or more, 70%(w / w) or more, 80%(w / w) or more, or 90%(w / w) or more, or 100%(w / w) or less, 90%(w / w) or less, 80%(w / w) or less, 70%(w / w) or less, 60%(w / w) or less, 50%(w / w) or less, 40%(w / w) or less, 30%(w / w) or less, 20%(w / w) or less, or 10%(w / w) or less, or any non-inconsistent combination thereof. The amount of xanthan gum may be, specifically, as a weight ratio to the total amount of xanthan gum and locust bean gum, for example, 0-10% (w / w), 10-20% (w / w), 20-30% (w / w), 30-40% (w / w), 40-50% (w / w), 50-60% (w / w), 60-70% (w / w), 70-80% (w / w), 80-90% (w / w), or 90-100% (w / w). The amount of xanthan gum may be, specifically, as a weight ratio to the total amount of xanthan gum and locust bean gum, for example, 0-100% (w / w), 20-100% (w / w), or 40-100% (w / w). Furthermore, using xanthan gum and / or locust bean gum as polysaccharides means that the polysaccharides used include xanthan gum and / or locust bean gum. Therefore, when using xanthan gum and / or locust bean gum as polysaccharides, other polysaccharides may also be used. Other polysaccharides are not particularly limited, but examples include carrageenan, guar gum, gellan gum, and pectin.

[0028] When xanthan gum and / or locust bean gum are used as polysaccharides, the ratio of xanthan gum to locust bean gum to the total amount of polysaccharides is not particularly limited. The total amount of xanthan gum and locust bean gum may be, for example, 10%(w / w) or more, 15%(w / w) or more, 20%(w / w) or more, 30%(w / w) or more, 40%(w / w) or more, 50%(w / w) or more, 60%(w / w) or more, 70%(w / w) or more, 80%(w / w) or more, or 90%(w / w) or more, or 100%(w / w) or less, 90%(w / w) or less, 80%(w / w) or less, 70%(w / w) or less, 60%(w / w) or less, 50%(w / w) or less, 40%(w / w) or less, 30%(w / w) or less, 20%(w / w) or less, or 15%(w / w) or less, or any non-contradictory combination thereof. The total amount of xanthan gum and locust bean gum may be, specifically, as a weight ratio to the total amount of polysaccharides, for example, 10-15% (w / w), 15-20% (w / w), 20-30% (w / w), 30-40% (w / w), 40-50% (w / w), 50-60% (w / w), 60-70% (w / w), 70-80% (w / w), 80-90% (w / w), or 90-100% (w / w). The total amount of xanthan gum and locust bean gum may be, specifically, as a weight ratio to the total amount of polysaccharides, for example, 10-100% (w / w), 20-100% (w / w), or 30-100% (w / w).

[0029] Xanthan gum is produced extracellularly by bacteria of the genus Xanthomonas, such as Xanthomonas campestris. It is known as a polysaccharide. As xanthan gum, the compound with CAS number 11138-66-2 is... For example, xanthan gum may be a polysaccharide having a structure in which a trisaccharide consisting of α-D-mannose, β-D-glucuronic acid, and β-D-mannose is attached to a β-1,4-D-glucan main chain at every other residue. The mannose residues at the end of the side chains may be pyrulylated. The mannose residues attached to the main chain may be acetylated.

[0030] Locust bean gum is a polysaccharide obtained from the seeds of carob (Ceratonia siliqua) and It is known as locust bean gum. An example of locust bean gum is the compound with CAS number 9000-40-2. Specifically, locust bean gum is a polysaccharide having a structure in which a D-galactose side chain is attached to a β-1,4-D-mannan main chain, and the ratio of D-mannose residues to D-galactose residues may be approximately 4:1. "Approximately 4:1" may mean, for example, 3.5-4.5:1, 3.8-4.2:1, or 3.9-4.1:1.

[0031] As a coating agent, commercially available products may be used, or those that are manufactured and obtained as appropriate may be used.

[0032] The shape of the coating agent is not particularly limited, as long as the desired effect (e.g., bitterness suppression effect) is obtained.

[0033] In the present invention, when step B described later is performed, a solid coating agent is used. The solid shape of the coating agent is not particularly limited, but examples include plate-like, flake-like, and granular forms. When the coating agent is granular, the average particle size D50 is not particularly limited, but may be, for example, 100 μm or less, 80 μm or less, 60 μm or less, or 50 μm or less. The coating agent may, for example, be adjusted to the average particle size D50 in advance, or it may be pulverized by mixing in step B to be adjusted to the average particle size D50.

[0034] Coatings can be manufactured by conventional methods. Coatings can be manufactured, for example, by extraction, enzymatic methods, chemical synthesis, or a combination thereof. For example, oils and fats can be manufactured by recovering them from agricultural, fishery, and livestock products containing oils and fats. Also, for example, xanthan gum can be manufactured by recovering it from cultures of bacteria of the genus Xanthomonas, such as Xanthomonas campestris. For example, locust bean gum can be produced by recovering it from carob seeds. The coating agent may be purified to a desired degree. For example, the coating agent may have a purity of 50% (w / w) or higher, 70% (w / w) or higher, 90% (w / w) or higher, or 95% (w / w) or higher.

[0035] <Other ingredients> The types of other components (components other than the raw material core particles and coating agent) are not particularly limited, as long as the desired effect (e.g., bitterness suppression effect) is obtained. Examples of other components include those used in foods, beverages, seasonings, or pharmaceuticals, as described above. Alternatively, polysaccharides not selected as the coating agent may be used as other components. One component may be used, or two or more components may be used in combination.

[0036] <Process A> The method of the present invention includes a step (step A) of stirring and mixing raw material core particles and a coating agent (i.e., raw material core particles, oil and fat, and polysaccharides) at a temperature above the melting point of the oil and fat. Step A forms granules. Step A may be carried out in a batch or continuously.

[0037] The amount of raw materials supplied to process A is not particularly limited and can be set appropriately according to various conditions such as the processing capacity of the stirring device used. The ratio of raw materials supplied to process A is not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. The ratio of raw materials supplied to process A can be set appropriately according to various conditions such as the composition and size of the raw materials.

[0038] The amount of raw material nuclei particles supplied to process A (amount of raw material nuclei particles used) is expressed as a weight ratio to the total amount of raw material, for example, 30% (w / w) or more, 34% (w / w) or more, 37% (w / w) or more, 40% (w / w) or more, 45% (w / w) or more, 50% (w / w) or more, 55% (w / w) or more. It may be 60%(w / w) or more, 65%(w / w) or more, 70%(w / w) or more, 75%(w / w) or more, 80%(w / w) or more, 85%(w / w) or more, or 87%(w / w) or more, and it may also be 89%(w / w) or less, 87%(w / w) or less, 85%(w / w) or less, 80%(w / w) or less, 75%(w / w) or less, 70%(w / w) or less, 65%(w / w) or less, 60%(w / w) or less, 55%(w / w) or less, 50%(w / w) or less, 45%(w / w) or less, 40%(w / w) or less, 37%(w / w) or less, or 34%(w / w) or less, and any non-contradictory combination thereof is also acceptable. The amount of raw material nuclei particles supplied to process A (amount of raw material nuclei particles used) may be, specifically, as a weight ratio to the total amount of raw materials, for example, 30-34% (w / w), 34-37% (w / w), 37-40% (w / w), 40-45% (w / w), 45-50% (w / w), 50-55% (w / w), 55-60% (w / w), 60-65% (w / w), 65-70% (w / w), 70-75% (w / w), 75-80% (w / w), 80-85% (w / w), 85-87% (w / w), or 87-89% (w / w). The amount of raw material nuclei particles supplied to process A (amount of raw material nuclei particles used) may be, specifically, as a weight ratio to the total amount of raw materials, for example, 30% (w / w) to 98% (w / w), 30 to 89% (w / w), 40 to 87% (w / w), or 50 to 85% (w / w).

[0039] Furthermore, the amount of raw material core particles supplied to process A (amount of raw material core particles used) is expressed as the weight ratio of the amount of bitter components contained in the raw material core particles to the total amount of raw material, for example, 5% (w / w) or more, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) or more, 30% (w / w) or more, 35% (w / w) or more, 40% (w / w) or more, 45% (w / w) or more, 50% (w / w) or more, 55% (w / w) or more, 60% (w / w) or more, 65% (w / w) or more, 70% (w / w) or more, 75% (w / w) or more, 80% (w / w) or more, 85% (w / w) or more. It may be above or above 87%(w / w), and may also be 89%(w / w) or less, 87%(w / w) or less, 85%(w / w) or less, 80%(w / w) or less, 75%(w / w) or less, 70%(w / w) or less, 65%(w / w) or less, 60%(w / w) or less, 55%(w / w) or less, 50%(w / w) or less, 45%(w / w) or less, 40%(w / w) or less, 35%(w / w) or less, 30%(w / w) or less, 25%(w / w) or less, 20%(w / w) or less, 15%(w / w) or less, or 10%(w / w) or less, and any non-contradictory combination thereof is also acceptable. The amount of raw material core particles supplied to process A (amount of raw material core particles used) is expressed as the weight ratio of the amount of bitter components contained in the raw material core particles to the total amount of raw material, specifically, for example, 5-10% (w / w), 10-15% (w / w), 15-20% (w / w), 20-25% (w / w), 25-30% (w / w), 30-35% (w / w), 35-40% The percentage may be %(w / w), 40-45%(w / w), 45-50%(w / w), 50-55%(w / w), 55-60%(w / w), 60-65%(w / w), 65-70%(w / w), 70-75%(w / w), 75-80%(w / w), 80-85%(w / w), 85-87%(w / w), or 87-89%(w / w). The amount of raw material core particles supplied to process A (amount of raw material core particles used) may be, specifically, 5-89%(w / w), 10-87%(w / w), or 15-85%(w / w) as the weight ratio of the amount of bitter components contained in the raw material core particles to the total amount of raw material.

[0040] The amount of oil and fat supplied to process A (amount of oil and fat used) may be, as a weight ratio to the total amount of raw materials, for example, 10% (w / w) or more, 11% (w / w) or more, 12% (w / w) or more, 13% (w / w) or more, 14% (w / w) or more, or 15% (w / w) or more, or 16% (w / w) or less, 15% (w / w) or less, 14% (w / w) or less, 13% (w / w) or less, 12% (w / w) or less, or 11% (w / w) or less, or any non-contradictory combination thereof. The amount of oil and fat supplied to process A (amount of oil and fat used) may be, specifically, as a weight ratio to the total amount of raw materials, for example, 10-11% (w / w), 11-12% (w / w), 12-13% (w / w), 13-14% (w / w), 14-15% ( It may be w / w, or 15-16% (w / w). The amount of oil and fat supplied to process A (amount of oil and fat used) may be, specifically, 10-16% (w / w), 11-15% (w / w), or 11-13% (w / w) as a weight ratio to the total amount of raw materials.

[0041] The amount of polysaccharides supplied to process A (amount of polysaccharides used) is expressed as a weight ratio to the total amount of raw materials, for example, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) or more, 30% (w / w) or more, 35% (w / w) or more, 40% (w / w) or more, or 45% (w / w) ) may be greater than or equal to 50%(w / w) or less, 45%(w / w) or less, 40%(w / w) or less, 35%(w / w) or less, 30%(w / w) or less, 25%(w / w) or less, 20%(w / w) or less, 15%(w / w) or less, 10%(w / w) or less, 5%(w / w) or less, or 2%(w / w) or less, and any non-contradictory combination thereof is also acceptable. The amount of polysaccharides supplied to process A (amount of polysaccharides used) may be, specifically, as a weight ratio to the total amount of raw materials, for example, 1-2% (w / w), 2-5% (w / w), 5-10% (w / w), 10-15% (w / w), 15-20% (w / w), 20-25% (w / w), 25-30% (w / w), 30-35% (w / w), 35-40% (w / w), 40-45% (w / w), or 45-50% (w / w). The amount of polysaccharides supplied to process A (amount of polysaccharides used) may be, specifically, as a weight ratio to the total amount of raw materials, for example, 1-50% (w / w), 2-40% (w / w), 5-30% (w / w), 5-20% (w / w), 5-15% (w / w), or 1-20% (w / w). The amount of polysaccharides supplied to process A (amount of polysaccharides used) may be, specifically, as a weight ratio to the total amount of raw materials, for example, 1-20% (w / w). For example, when xanthan gum is used as the polysaccharide, the amount of xanthan gum supplied to process A (amount of xanthan gum used) may be within the range of the amount of polysaccharides supplied to process A (amount of polysaccharides used) as exemplified above. Furthermore, for example, when locust bean gum is used as a polysaccharide, the amount of locust bean gum supplied to step A (amount of locust bean gum used) may be within the range of the amount of polysaccharide supplied to step A (amount of polysaccharide used) as exemplified above.Furthermore, for example, when xanthan gum and locust bean gum are used as polysaccharides, the total amount of xanthan gum and locust bean gum supplied to step A (total amount of xanthan gum and locust bean gum used) may be within the range of the amount of polysaccharide supplied to step A (amount of polysaccharide used) as exemplified above. Furthermore, for example, when xanthan gum and other polysaccharides are used as polysaccharides, the amount of xanthan gum and other polysaccharides supplied to step A (total amount of xanthan gum and other polysaccharides used) may be within the range of the amount of polysaccharide supplied to step A (amount of polysaccharide used) as exemplified above. Furthermore, for example, when locust bean gum and other polysaccharides are used as polysaccharides, the amount of locust bean gum and other polysaccharides supplied to step A (total amount of locust bean gum and other polysaccharides used) may be within the range of the amount of polysaccharide supplied to step A (amount of polysaccharide used) as exemplified above. Furthermore, for example, when xanthan gum, locust bean gum, and other polysaccharides are used as polysaccharides, the total amount of xanthan gum, locust bean gum, and other polysaccharides supplied to step A (total amount of xanthan gum, locust bean gum, and other polysaccharides used) may be within the range of the amount of polysaccharides supplied to step A (amount of polysaccharides used) as exemplified above.

[0042] Furthermore, when describing the amounts of bitter components and coating agents, etc., if materials containing such components are used, the amount of those components themselves in the material shall be indicated unless otherwise specified. In other words, for example, when materials containing such components are used, the amount of bitter components and coating agents, etc., used or their content (concentration) shall be calculated based on the amount of those components themselves in the material, unless otherwise specified.

[0043] The raw materials (e.g., raw material core particles and coating agent) may be mixed together before being subjected to step A. That is, the method of the present invention may, for example, preliminarily prepare the raw materials (e.g., raw material core particles) before step A. The process may include step B, in which particles and a coating agent are mixed. The means for mixing the raw materials are not particularly limited. Examples of means for mixing the raw materials include stirring and inversion. That is, step B may be, for example, a stirring and mixing step of the raw materials. Step B can be carried out, for example, using a mixing device. Examples of mixing devices include stirring devices as described later. The conditions for step B are not particularly limited, as long as the raw materials are mixed to the desired degree. Granulation may or may not occur in step B. It is preferable that the temperature of step B be below the melting point of the oil or fat. That is, step B may be, for example, a mixing step (e.g., stirring and mixing) of the raw materials at a temperature below the melting point of the oil or fat. For example, step A may be carried out after step B has been carried out at a temperature below the melting point of the oil or fat. For example, the temperature may be raised during step B. Specifically, for example, the temperature may be raised from below the melting point of the oil or fat to the melting point of the oil or fat during step B. More specifically, for example, process B may be started at a temperature below the melting point of the oil and fat and raised to the melting point of the oil and fat. In this case, the period before the temperature reaches the melting point of the oil and fat may be considered as process B, and the period after the temperature reaches the melting point of the oil and fat may be considered as process A. That is, the temperature may be raised during process B in this way, and then process A may be started. The time of process B is not particularly limited. Process B may be carried out, for example, until the temperature reaches above the melting point of the oil and fat. Also, process B may be carried out, for example, until the raw material core particles and coating agent are dispersed to a certain extent uniformly. The time of process B may be, for example, 1 minute or more, 3 minutes or more, or 5 minutes or more in the case of stirring and mixing. Also, the time of process B may be, for example, 5 minutes or more, 10 minutes or more in the case of inversion mixing, The time may be 20 minutes or more. The mixing speed of process B (e.g., stirring speed or reversal speed) can be set as appropriate. For example, when process B is carried out by stirring, the number of stirs (stirring speed) in process B can be the same as the description for the number of stirs in process A. The number of stirs (stirring speed) in process B may be the same as the number of stirs in process A, or it may be different. The number of stirs (stirring speed) in process B may be 1400 to 2000 rpm on the scale of the New Speed ​​Kneader NSK-150S (manufactured by Okada Seikou Co., Ltd.). Process B and process A are the same volume It may or may not be done inside a vessel.

[0044] Process A is carried out at a temperature above the melting point of the oil or fat. That is, the temperature in process A is above the melting point of the oil or fat. The temperature in process A may be, for example, above the melting point of the oil or fat + 2°C, above + 5°C, above + 10°C, above + 15°C, or above + 20°C. The temperature in process A will vary depending on the melting point of the oil or fat used, but may be, for example, below 100°C, below 90°C, below 80°C, or below 70°C. The temperature in process A may be, for example, a combination of the above ranges. It is preferable that the temperature is within the above range for the entire duration of process A, but it may temporarily fall outside the above range. That is, in the present invention, "the temperature of process A is within a certain range" does not only mean that the temperature is within that range for the entire duration of process A, but also includes cases where the temperature is temporarily outside that range. "Temporarily" means a period of 20% or less, 15% or less, 10% or less, 5% or less, 3% or less, or 1% or less of the entire duration of process A. For example, in step A, the temperature may temporarily drop below the melting point of the oil. After the completion of step A, the temperature may decrease. After the completion of step A, the temperature may decrease to, for example, room temperature.

[0045] The method of controlling the temperature (e.g., the method of raising the temperature) is not particularly limited, as long as the temperature can be maintained within the desired range. The temperature may be controlled directly, indirectly, or in combination thereof. For example, the temperature can be directly controlled (e.g., raised) by heating the container in which stirring takes place (the stirring tank described later). The means for heating the stirring tank is not particularly limited, as long as it can heat the inside of the stirring tank. The heating means may be incorporated into the stirring tank or provided on the outside of the stirring tank. For example, the inside of the stirring tank can be heated from the outside by covering the stirring tank with a heating jacket and heating the jacket. Alternatively, the temperature can be indirectly controlled (e.g., raised) by stirring the raw materials (shearing by a stirring bar). That is, the temperature can be indirectly controlled (e.g., raised) by utilizing the heat generated by stirring the raw materials. The temperature can be controlled (e.g., by raising the temperature) by, for example, heating the stirring tank, stirring the raw materials, or a combination thereof. For example, if the temperature can be maintained within a desired range by stirring the raw materials, the stirring tank may or may not be heated separately. Specifically, for example, when carrying out step B by stirring and mixing, the temperature may be raised from below the melting point of the oil and fat to above the melting point of the oil and fat by heating the stirring tank, stirring the raw materials, or a combination thereof during step B, and then step A may be started.

[0046] The stirring method is not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. For example, known methods can be used as stirring methods. Stirring can be carried out in a suitable container. The container in which stirring is performed is also called a "stirring tank". The shape and size of the stirring tank are not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. The shape of the stirring tank may be, for example, cylindrical, conical, or a combination thereof. The stirring tank may be, for example, vertical or horizontal. The cross-sectional shape of the stirring tank may be, for example, circular, elliptical, or polygonal. Here, "cross-section" refers to a horizontal cross-section in the case of a vertical stirring tank and a vertical cross-section in the case of a horizontal stirring tank. A circular cross-sectional shape is preferred. Stirring can be carried out by rotating a stirring bar (also called a stirring blade). The shape, size, number, installation position, installation direction, etc. of the stirring bar are not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. The shape of the stirring bar may be, for example, rod-shaped, plate-shaped, propeller-shaped, helical, or a combination thereof. In particular, stirring bars with shapes that can obtain high shear force are effective for controlling the temperature (e.g., raising the temperature). The size of the stirring bar may be, for example, 0.1m or more, 0.2m or more, 0.3m or more, or 0.5m or more, as the length from the rotation axis to the tip of the stirring bar (i.e., the radius of rotation of the tip of the stirring bar), and may be 2m or less, 1.5m or less, 1m or less, 0.7m or less, 0.5m or less, or 0.3m or less, or a non-contradictory combination thereof. Specifically, the size of the stirring bar may be, for example, 0.2m to 1m as the length from the rotation axis to the tip of the stirring bar. The stirring bar can be installed so as to be rotatable around a predetermined rotation axis. The stirring bar may be provided at only one location on the rotation axis, or at two or more locations on the rotation axis. Also, there may be only one rotation axis, or there may be two or more. The rotating shaft may be located anywhere within the agitated tank. For example, the rotating shaft may be located in the center of the agitated tank. For example, when using a vertical agitated tank, the rotating shaft can be located vertically in the center of the agitated tank, and by supplying the raw material from the top of the agitated tank, the raw material will move downward while being agitated, and the formed granules can be recovered from the bottom of the agitated tank.

[0047] Agitation can be performed using an agitator. The agitator comprises an agitator and a stirring bar. The agitator may further include means for controlling the temperature as described above (e.g., heating means). The agitator is configured to supply raw materials to the agitator and discharge the formed granules from the agitator. The agitator may have, for example, separate raw material supply ports and discharge ports for the formed granules, or it may have an opening that serves as both a raw material supply port and a discharge port for the formed granules. It is preferable that the agitator has separate raw material supply ports and discharge ports for the formed granules. Specifically, the agitator may be configured such that, for example, raw materials are introduced from a supply port provided at the top of the agitator, the raw materials are agitated in the agitator, and the formed granules are discharged from a discharge port provided at the bottom of the agitator. Examples of agitators include agitator-granulators. Examples of agitator-granulators include various batch-type agitators and various continuous-type agitators. As for stirring equipment, specifically, for example, high-speed stirring type mixing granulators (NMG-5L, NMG-65H, etc.; manufactured by Nara Machinery Works Co., Ltd.), hybridization Examples include the NHS system (NHS series (e.g., NHS-0), manufactured by Nara Machine Works Co., Ltd.), the New Speed ​​Kneader (NSK series, etc., manufactured by Okada Seikou Co., Ltd.), the Flexomix (FXD-250, etc., manufactured by Hosokawa Micron Corporation), and the Vertical Granulator (manufactured by Powrec).

[0048] These stirring methods and devices are not limited to process A, but can also be used, for example, when carrying out process B by stirring and mixing.

[0049] The number of stirs (stirring speed) in step A is not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. The number of stirs in step A can be set appropriately according to various conditions, such as the type of stirring device used. The number of stirs in step A may be, for example, 4 m / s or more, 5 m / s or more, 7 m / s or more, or 10 m / s or more, as the peripheral speed of the stirring bar (i.e., the rotational speed of the tip of the stirring bar), and may be 20 m / s or less, 17 m / s or less, 15 m / s or less, 14 m / s or less, 13 m / s or less, 12 m / s or less, 11 m / s or less, or 10 m / s or less, and any non-contradictory combination thereof may also be used. Specifically, the number of stirs in step A may be, for example, 4 m / s to 20 m / s, 10 m / s to 20 m / s, or 4 m / s to 12 m / s, as the peripheral speed of the stirring bar. The number of stirrings in step A may be selected from the ranges exemplified above for each case where the capacity of the stirring device is 60L or less, 50L or less, 40L or less, 30L or less, 20L or less, 10L or less, 7L or less, 5L or less, or 3L or less, or greater than 3L, greater than 5L, greater than 7L, greater than 10L, greater than 20L, greater than 30L, greater than 40L, greater than 50L, or greater than 60L, or any non-contradictory combination thereof. The number of stirrings in step A may be set to a peripheral speed of 10m / s to 20m / s when the capacity of the stirring device is 60L or less, 50L or less, 40L or less, 30L or less, 20L or less, 10L or less, 7L or less, 5L or less, or 3L or less. Furthermore, the stirring speed in process A may be 4 m / s to 12 m / s as the peripheral speed of the stirring bar when the capacity of the stirring device is greater than 3 L, greater than 5 L, greater than 7 L, greater than 10 L, greater than 20 L, greater than 30 L, greater than 40 L, greater than 50 L, or greater than 60 L. Furthermore, the stirring speed in process A may be 4 m / s to 20 m / s as the peripheral speed of the stirring bar when the capacity of the stirring device is a non-contradictory combination of greater than 3 L, greater than 5 L, greater than 7 L, greater than 10 L, greater than 20 L, greater than 30 L, greater than 40 L, or greater than 50 L, and 60 L or less, 50 L or less, 40 L or less, 30 L or less, 20 L or less, 10 L or less, 7 L or less, or 5 L or less.Alternatively, the number of stirrings in process A is such that the capacity of the stirring device is a consistent combination of more than 3L, more than 5L, more than 7L, more than 10L, more than 20L, more than 30L, more than 40L, or more than 50L, and 60L or less, 50L or less, 40L or less, 30L or less, 20L or less, 10L or less, 7L or less, or 5L or less, and the peripheral speed of the stirring bar may be N[m / s] or more, M[m / s] or less, or N[m / s] to M[m / s]; where x[L] is the capacity of the stirring device, N=(-6x+588) / 57 and M=(-8x+1164) / 57. The number of stirrings (stirring speed) in process A is, for example, 1400~2000 rpm on the scale of the New Speed ​​Kneader NSK-150S (manufactured by Okada Seikou Co., Ltd.). It is also acceptable to do so. The number of stirrings is preferably within the above range for the entire duration of process A, but it may temporarily deviate from the above range. In other words, in the present invention, "the number of stirrings (stirring speed) in process A is within a certain range" does not only mean that the number of stirrings is within that range for the entire duration of process A, but also includes cases where the number of stirrings is temporarily outside that range. Temporarily means a period of 20% or less, 15% or less, 10% or less, 5% or less, 3% or less, or 1% or less of the entire duration of process A. For example, stirring may be temporarily stopped. In other words, stirring may be performed continuously or intermittently. In other words, stirring may be performed only once, or twice or more. Here, "one time" is defined as the period from when stirring starts until stirring stops. Throughout the continuous stirring process, conditions such as the number of stirrings may or may not be constant. Also, when stirring is performed two or more times, conditions such as the number of stirrings and the duration of stirring may or may not be the same for each time. Stirring can be carried out, for example, until granules are formed. The stirring time (time for step A) may be, for example, 1 minute or more, 2 minutes or more, 3 minutes or more, 5 minutes or more, 7 minutes or more, or 10 minutes or more, or 150 minutes or less, 120 minutes or less, 90 minutes or less, 60 minutes or less, 50 minutes or less, or 30 minutes or less, or any non-contradictory combination thereof. Specifically, the stirring time (time for step A) may be, for example, 2 minutes to 150 minutes, 2 minutes to 120 minutes. It may be 2 to 90 minutes, 3 to 90 minutes, 5 to 60 minutes, or 7 to 30 minutes.

[0050] Granules can be obtained by carrying out process A in this way.

[0051] The formation of the desired granules can be confirmed, for example, by confirming that the bitterness of the raw material core particles has been reduced. Furthermore, the formation of the desired granules can also be confirmed, for example, by confirming that the bitterness of the raw material core particles has been reduced, particularly in water such as hot water.

[0052] <2> Granules of the present invention The granules of the present invention are granules that contain an inner layer and a coating agent (i.e., an inner layer, an oil, and a polysaccharide), wherein the inner layer is coated with the coating agent (i.e., the oil and the polysaccharide).

[0053] The granules of the present invention may or may not consist of an inner layer and a coating agent. That is, the granules of the present invention may contain an inner layer, a coating agent, and other components.

[0054] The inner layer is a portion containing a desired component, which is coated with a coating agent and included in the granules of the present invention. The type of component included in the inner layer is not particularly limited as long as a desired effect (e.g., bitterness suppression effect) is obtained. The type of component included in the inner layer can be appropriately set according to various conditions such as the intended use of the granules of the present invention. The component included in the inner layer may be one type of component, or two or more components may be used in combination. The inner layer may be, for example, the raw material core particles described above. In other words, the component included in the inner layer may be included in the granules of the present invention in the state in which the raw material core particles described above have been formed. That is, the component included in the inner layer may be included in the granules of the present invention by the inclusion of particles containing the component included in the inner layer. Regarding the component included in the inner layer and its content in the inner layer, for example, the description of the component included in the raw material core particles and its content in the raw material core particles can be applied mutatis mutandis. Examples of components included in the inner layer include bitter components. That is, the inner layer may be, for example, a portion containing bitter components. The inner layer may or may not consist of bitter components. That is, the inner layer may consist of a combination of bitter components and other components. The content of bitter components in the inner layer may be, for example, within the range of the content of bitter components in the raw material core particles exemplified above. When the inner layer contains bitter components, a bitterness-suppressing effect is obtained in the granules of the present invention.

[0055] The bitter components are as described above. The bitter components may be contained in the granules of the present invention in the form of the raw material core particles described above. That is, the bitter components may be contained in the granules of the present invention by the inclusion of particles containing the bitter components in the granules of the present invention. One bitter component may be used, or two or more components may be used. When two or more components are used as bitter components, these two or more components may or may not coexist in a single particle of the granules of the present invention.

[0056] The coating agent is as described above.

[0057] The types of other components (components other than bittering components and coating agents) contained in the granules of the present invention are not particularly limited, as long as the desired effect (e.g., bitterness suppression effect) is obtained. Examples of other components include those used in foods, beverages, seasonings, or pharmaceuticals, as described above. Furthermore, for example, polysaccharides not selected as coating agents may be used as other components. The composition may consist of one component, or a combination of two or more components. When two or more components are used as other components, these two or more components may or may not coexist within a single particle of the granules of the present invention.

[0058] The content (concentration) of each component in the granules of the present invention is not particularly limited, as long as the desired effect (e.g., bitterness suppression effect) is obtained.

[0059] Even if the content (concentration) of the inner layer in the granules of the present invention is, for example, 30% (w / w) or more, 34% (w / w) or more, 37% (w / w) or more, 40% (w / w) or more, 45% (w / w) or more, 50% (w / w) or more, 55% (w / w) or more, 60% (w / w) or more, 65% (w / w) or more, 70% (w / w) or more, 75% (w / w) or more, 80% (w / w) or more, 85% (w / w) or more, or 87% (w / w) or more, It may also be 89%(w / w) or less, 87%(w / w) or less, 85%(w / w) or less, 80%(w / w) or less, 75%(w / w) or less, 70%(w / w) or less, 65%(w / w) or less, 60%(w / w) or less, 55%(w / w) or less, 50%(w / w) or less, 45%(w / w) or less, 40%(w / w) or less, 37%(w / w) or less, or 34%(w / w) or less, or any non-contradictory combination thereof. The content (concentration) of the inner layer in the granules of the present invention may specifically be, for example, 30-34% (w / w), 34-37% (w / w), 37-40% (w / w), 40-45% (w / w), 45-50% (w / w), 50-55% (w / w), 55-60% (w / w), 60-65% (w / w), 65-70% (w / w), 70-75% (w / w), 75-80% (w / w), 80-85% (w / w), 85-87% (w / w), or 87-89% (w / w). The content (concentration) of the inner layer in the granules of the present invention may specifically be, for example, 30% (w / w) to 98% (w / w), 30 to 89% (w / w), 40 to 87% (w / w), or 50 to 85% (w / w).

[0060] Even if the bitter component content (concentration) in the granules of the present invention is, for example, 5% (w / w) or more, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) or more, 30% (w / w) or more, 35% (w / w) or more, 40% (w / w) or more, 45% (w / w) or more, 50% (w / w) or more, 55% (w / w) or more, 60% (w / w) or more, 65% (w / w) or more, 70% (w / w) or more, 75% (w / w) or more, 80% (w / w) or more, 85% (w / w) or more, or 87% (w / w) or more, It may also be 89%(w / w) or less, 87%(w / w) or less, 85%(w / w) or less, 80%(w / w) or less, 75%(w / w) or less, 70%(w / w) or less, 65%(w / w) or less, 60%(w / w) or less, 55%(w / w) or less, 50%(w / w) or less, 45%(w / w) or less, 40%(w / w) or less, 35%(w / w) or less, 30%(w / w) or less, 25%(w / w) or less, 20%(w / w) or less, 15%(w / w) or less, or 10%(w / w) or less, or any non-contradictory combination thereof. The content (concentration) of bitter components in the granules of the present invention may specifically be, for example, 5-10% (w / w), 10-15% (w / w), 15-20% (w / w), 20-25% (w / w), 25-30% (w / w), 30-35% (w / w), 35-40% (w / w), 40-45% (w / w), 45-50% (w / w), 50-55% (w / w), 55-60% (w / w), 60-65% (w / w), 65-70% (w / w), 70-75% (w / w), 75-80% (w / w), 80-85% (w / w), 85-87% (w / w), or 87-89% (w / w). The content (concentration) of bitter components in the granules of the present invention may specifically be, for example, 5-89% (w / w), 10-87% (w / w), or 15-85% (w / w).

[0061] The oil content (concentration) in the granules of the present invention is, for example, 10% (w / w) or more, The oil content (concentration) in the granules of the present invention may be 1% (w / w) or more, 12% (w / w) or more, 13% (w / w) or more, 14% (w / w) or more, or 15% (w / w) or more, and may also be 16% (w / w) or less, 15% (w / w) or less, 14% (w / w) or less, 13% (w / w) or less, 12% (w / w) or less, or 11% (w / w) or less, and any non-contradictory combination thereof may also be used. Specifically, the oil content (concentration) in the granules of the present invention may be, for example, 10-11% (w / w), 11-12% (w / w), 12-13% (w / w), 13-14% (w / w), 14-15% (w / w), or 15-16% (w / w). The oil content (concentration) in the granules of the present invention may specifically be, for example, 10-16% (w / w), 11-15% (w / w), or 11-13% (w / w).

[0062] The polysaccharide content (concentration) in the granules of the present invention may be, for example, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) or more, 30% (w / w) or more, 35% (w / w) or more, 40% (w / w) or more, or 45% (w / w) or more, or 50% (w / w) or less, 45% (w / w) or less, 40% (w / w) or less, 35% (w / w) or less, 30% (w / w) or less, 25% (w / w) or less, 20% (w / w) or less, 15% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, or 2% (w / w) or less, or any non-contradictory combination thereof. The polysaccharide content (concentration) in the granules of the present invention may specifically be, for example, 1-2% (w / w), 2-5% (w / w), 5-10% (w / w), 10-15% (w / w), 15-20% (w / w), 20-25% (w / w), 25-30% (w / w), 30-35% (w / w), 35-40% (w / w), 40-45% (w / w), or 45-50% (w / w). The polysaccharide content (concentration) in the granules of the present invention may specifically be, for example, 1-50% (w / w), 2-40% (w / w), 5-30% (w / w), 5-20% (w / w), 5-15% (w / w), or 1-20% (w / w). The polysaccharide content (concentration) in the granules of the present invention may be, specifically, 1 to 20% (w / w). For example, when xanthan gum is used as the polysaccharide, the xanthan gum content (concentration) in the granules of the present invention may be within the range of the polysaccharide content (concentration) in the granules of the present invention exemplified above. Also, for example, when locust bean gum is used as the polysaccharide, the locust bean gum content (concentration) in the granules of the present invention may be within the range of the polysaccharide content (concentration) in the granules of the present invention exemplified above. Also, for example, when xanthan gum and locust bean gum are used as polysaccharides, the total content (total concentration) of xanthan gum and locust bean gum in the granules of the present invention may be within the range of the polysaccharide content (concentration) in the granules of the present invention exemplified above.

[0063] In the granules of the present invention, the inner layer is coated with a coating agent. The inner layer may have part or all of its surface coated with the coating agent. That is, "the inner layer is coated with a coating agent" is not limited to cases where the entire surface of the inner layer is coated with the coating agent, but also includes cases where only a part of the surface of the inner layer is coated with the coating agent. Furthermore, "the inner layer is coated with a coating agent" is not limited to cases where the inner layer is coated with the coating agent alone, but also includes cases where the inner layer is coated with a mixture of the coating agent and other components. That is, for example, when manufacturing the granules of the present invention, if other components are used as raw materials in addition to the inner layer and the coating agent, the inner layer may be coated with a mixture of the coating agent and other components. The degree of coating of the inner layer with the coating agent is not particularly limited as long as the desired effect (e.g., bitterness suppression effect) is obtained. The ratio of the area of ​​the part in which bitter components are exposed to the total surface area of ​​the granules of the present invention may be, for example, 50% or less, 30% or less, 20% or less, 10% or less, 5% or less, 3% or less, or 0 (zero). Furthermore, the ratio of the area of ​​the exposed inner layer to the total surface area of ​​the granules of the present invention may be, for example, 50% or less, 30% or less, 20% or less, 10% or less, 5% or less, 3% or less, or 0 (zero). Regarding the coating of the inner layer with a coating agent... The above description can also be applied mutatis mutandis to the coating of raw material core particles with a coating agent (in which case the inner layer can be read as raw material core particles). That is, when the inner layer is the raw material core particles described above, the ratio of the area of ​​the portion in which the raw material core particles are exposed to the total surface area of ​​the granules of the present invention may be, for example, 50% or less, 30% or less, 20% or less, 10% or less, 5% or less, 3% or less, or 0 (zero).

[0064] Although the mechanism by which the bitterness-suppressing effect, particularly the bitterness-suppressing effect in water such as hot water, is obtained in the method or granules of the present invention is not clear, it is presumed that the granules containing polysaccharides gel in water such as hot water, thereby suppressing the exposure of bitter components and resulting in the bitterness-suppressing effect.

[0065] The average particle size D50 of the granules of the present invention may be, for example, 50 μm or more, 60 μm or more, 80 μm or more, 100 μm or more, 200 μm or more, 300 μm or more, 500 μm or more, 700 μm or more, or 1000 μm or more, or 5000 μm or less, 3000 μm or less, 2000 μm or less, 1500 μm or less, 1200 μm or less, 1000 μm or less, 900 μm or less, 800 μm or less, 700 μm or less, 600 μm or less, or 500 μm or less. The average particle size D50 of the granules of the present invention may be a non-inconsistent combination of the above ranges. The average particle size D50 of the granulated material of the present invention may specifically be, for example, 50 μm to 1200 μm, 50 μm to 1000 μm, 50 μm to 900 μm, 200 μm to 1000 μm, or 300 μm to 900 μm. Note that "average particle size D50" refers to the particle size at 50% of the cumulative volume-based value in the particle size distribution obtained by laser diffraction-scattering. The average particle size D50 is measured using, for example, a laser diffraction particle size distribution analyzer such as MICROTRAC HRA (manufactured by Nikkiso Co., Ltd.) or Partica LA-960 Wet (manufactured by Horiba, Ltd.). It can be measured using a particle size distribution analyzer based on the fracture-scattering method.

[0066] The particle size heterogeneity D90 / D10 of the granules of the present invention is, for example, 14.998 × (D50 [μm] - 49). -0.295 The following may apply: The particle size heterogeneity D90 / D10 of the granules of the present invention is, for example, 14.998 × D50 [μm]. -0.307 The following may also apply. Note that "D90" and "D10" refer to the particle size at 90% and 10% of the volume-based integrated value in the particle size distribution obtained by laser diffraction / scattering, respectively. D90 / D10 must be 1 or greater, and a value closer to 1 indicates a more uniform particle size distribution. D90 and D10 are measured using laser diffraction particle size distribution analyzers such as MICROTRAC HRA (manufactured by Nikkiso Co., Ltd.) or Partica LA-960 Wet (manufactured by Horiba, Ltd.). It can be measured using a particle size distribution measuring device compliant with the law.

[0067] The method for producing the granules of the present invention is not particularly limited. The granules of the present invention can be produced, for example, by the method of the present invention described above. That is, one embodiment of the granules of the present invention may be granules produced by the method of the present invention. [Examples]

[0068] The present invention will be described in more detail below with reference to examples. In the examples, the step corresponding to step B is also referred to as the "pre-mixing step," and the step corresponding to step A is also referred to as the "stirring and mixing step."

[0069] Example: Investigation of polysaccharides and their formulation amounts In this example, granules were produced using raw material core particles containing amino acids and a coating agent as raw materials. The relationship between the type and amount of polysaccharides in the coating agent and the bitterness suppression effect in the granules, particularly the bitterness suppression effect in hot water or water (room temperature), was evaluated. The amino acids and coating agents used are shown in Tables 1 and 2.

[0070] The manufacturing method for granules is as follows. First, the raw material core particles and coating agent are subjected to a preliminary mixing process. The mixing process began at room temperature, and the temperature was raised to above the melting point of the coating agent by jacket heating. The pre-mixing process lasted 10-20 minutes. Subsequently, a stirring and mixing process was carried out at a temperature above the melting point of the coating agent to obtain granules. The pre-mixing and stirring and mixing processes were performed using a New Speed ​​Kneader NSK-150S (capacity 2.6 L; manufactured by Okada Seikou) combined with a high-shear type stirring blade. The process was carried out by stirring and mixing at a rate of 800 rpm (peripheral speed: approximately 6.3 m / s). The stirring time in the stirring and mixing process was until the coating was visually complete, for example, No. 5 in Table 1 below. The time was 38 minutes. "Amino Acid MIX" contains approximately 40% leucine (w / w) and isoleucine. This shows a mixture containing approximately 11% (w / w) of valine, approximately 11% (w / w) of the other six essential amino acids, ground to a predetermined average particle size D50. The average particle size D50 of the amino acid mix was adjusted to approximately 100 μm (measured with MICROTRAC HRA (manufactured by Nikkiso Co., Ltd.)). Separately, As a preliminary experiment, hydrogenated rapeseed oil and amino acid mix were mixed at concentrations of 10%, 11%, 12%, 13%, 15%, 16%, 17%, or 20% of hydrogenated rapeseed oil (corresponding to concentrations of 90%, 89%, 88%, 87%, 85%, 84%, 83%, or 80% of amino acid mix, respectively) and granules were produced under the above stirring and mixing conditions. It was confirmed that granules could be suitably produced with a hydrogenated rapeseed oil concentration of 10-16%, and particularly suitably produced with a hydrogenated rapeseed oil concentration of 11-15%. Therefore, the concentration of hydrogenated rapeseed oil in this example was set to 12%. The obtained granules were used to evaluate the bitterness suppression effect and appearance. It was served.

[0071] The sensory evaluation of the bitterness suppression effect was conducted as follows: Two expert panelists poured 160 mL of hot water (95°C) or water (room temperature) into each granule (1.5 g of raw material core particles), and after 15 minutes, they tasted the solution and scored the intensity of the bitterness they perceived. The average score was used as the bitterness intensity. The score was calculated by dissolving 1.5 g of raw material core particles before granulation in 160 mL of hot water or water (room temperature). The bitterness was rated on a scale of 1 to 5, with almost no bitterness being rated on a scale of 0. The bitterness-suppressing effect of each granule was evaluated on a 4-point scale based on the following criteria.

[0072] [Criteria for determining bitterness suppression effect] ×: No bitterness-suppressing effect (bitterness intensity is 4.5 or higher) △: Has a bitterness-suppressing effect (bitterness intensity is higher than 3.5 points but lower than 4.5 points) ○: Has a high bitterness suppression effect (bitterness intensity is higher than 2.5 points and 3.5 points or less) ◎: Has an extremely high bitterness suppression effect (bitterness intensity is 2.5 or less)

[0073] Furthermore, the appearance was evaluated from the perspectives of whether or not there was a core, whether or not there was turbidity, whether or not there was oil floating, and whether or not there was powder floating or aggregation, and was judged on a four-point scale based on the following criteria.

[0074] [Criteria for judging appearance] ×: The appearance is extremely poor (3 or more positive marks) △: Poor appearance (2 or more but less than 3 positive traits) ○: Good appearance (1 or more but less than 2) ◎: Excellent appearance (less than 1 star)

[0075] Table 1 shows the results using boiling water (95°C). It was found that using xanthan gum or locust bean gum as a coating agent resulted in a high bitterness suppression effect in boiling water. On the other hand, when a coating agent without polysaccharides was used, no bitterness suppression effect was observed in boiling water. Furthermore, it was found that using xanthan gum as a coating agent in a concentration of 5-30% resulted in a high appearance improvement effect in boiling water.

[0076] [Table 1]

[0077] The results using water (at room temperature) are shown in Table 2. It was found that a high level of bitterness suppression effect could be obtained with any coating agent used in water (at room temperature). Furthermore, it was found that a high level of appearance improvement effect could be obtained in water (at room temperature) by using xanthan gum in a concentration of 1-20% as a coating agent.

[0078] [Table 2] [Industrial applicability]

[0079] The present invention makes it possible to produce granules. Furthermore, in one embodiment, the present invention makes it possible to suppress (reduce) the bitterness of bitter components such as branched-chain amino acids, particularly the bitterness of bitter components such as branched-chain amino acids in water such as hot water.

Claims

1. Granulated material, It contains an inner layer containing bitter components, oils and fats, and polysaccharides. The inner layer is coated with the oil and the polysaccharide, The polysaccharide comprises xanthan gum and / or locust bean gum. The oil is a hardened vegetable oil with a melting point of 20°C or higher. A granular product in which the oil content is 10% (w / w) to 16% (w / w).

2. The granules according to claim 1, wherein the bitter component is an amino acid.

3. The granulated material according to claim 1 or 2, wherein the content of the bitter component in the inner layer is 30% (w / w) or more.

4. The granulated product according to any one of claims 1 to 3, wherein the content of the inner layer in the granulated product is 30% (w / w) or more.

5. The granulated product according to any one of claims 1 to 4, wherein the content of the polysaccharide in the granulated product is 1% (w / w) to 50% (w / w).

6. The granules according to any one of claims 1 to 5, wherein the bitterness is suppressed.

7. The granulated material according to claim 6, wherein the suppression of bitterness is the suppression of bitterness in hot water.

8. A method for producing granules, The process includes step A, in which raw material core particles containing bitter components, a hydrogenated vegetable oil having a melting point of 20°C or higher, and polysaccharides are stirred and mixed at a temperature above the melting point of the oil to form granules. The polysaccharide comprises xanthan gum and / or locust bean gum. A method wherein the oil content in the granules is 10% (w / w) to 16% (w / w).

9. The method according to claim 8, wherein the granules are granules in which bitterness is suppressed.

10. A method for suppressing the bitterness of bitter components, The process includes step A, in which raw material core particles containing bitter components, a hydrogenated vegetable oil having a melting point of 20°C or higher, and polysaccharides are stirred and mixed at a temperature above the melting point of the oil to form granules. The aforementioned raw material core particles contain bitter components, The polysaccharide comprises xanthan gum and / or locust bean gum. A method wherein the oil content in the granules is 10% (w / w) to 16% (w / w).

11. The method according to claim 9 or 10, wherein the suppression of bitterness is the suppression of bitterness in hot water.

12. The method according to any one of claims 8 to 11, wherein the bitter component is an amino acid.

13. The method according to any one of claims 8 to 12, wherein the content of the bitter component in the raw material core particles is 30% (w / w) or more.

14. The method according to any one of claims 8 to 13, wherein the amount of raw material core particles used is 30% (w / w) or more by weight relative to the total amount of raw materials for the granulated product.

15. The method according to any one of claims 8 to 14, wherein the amount of polysaccharide used is 1% (w / w) to 50% (w / w) by weight relative to the total amount of raw materials for the granules.

16. The method according to any one of claims 8 to 15, wherein step A is carried out such that the raw material core particles are coated with the oil and the polysaccharide.

17. The method according to any one of claims 8 to 16, further comprising step B of mixing the raw material kernel particles, the oil and fat, and the polysaccharide at a temperature below the melting point of the oil and fat, prior to step A.

18. The method according to claim 17, wherein the temperature is raised to the melting point of the oil during step B.

19. The method according to any one of claims 8 to 18, wherein the stirring time in step A is 2 minutes to 150 minutes.

20. The method according to any one of claims 8 to 19, wherein step A is carried out using a stirring device equipped with a stirring bar, and the number of stirrings in step A is such that the peripheral speed of the stirring bar is 6 m / s to 20 m / s when the capacity of the stirring device is 3 L or less, 4 m / s to 12 m / s when the capacity of the stirring device is more than 60 L, and 4 m / s to 20 m / s when the capacity of the stirring device is more than 3 L and 60 L or less.

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