Powdered or granular food products and methods for producing the same.

Abstract

To provide a powdery or granular food containing oil and fat and having excellent storage stability.SOLUTION: A powdery or granular food comprises: (A) at least one fatty acid ester selected from the group consisting of a (poly)glycerin fatty acid ester with a glycerin moiety having an average degree of polymerization of 1 to 8, and a sucrose fatty acid ester having an HLB of 8 or less; (B) a humectant; (C) oil and fat; and (D) a food raw material, wherein the content of the oil and fat is 3-20 mass%, and a water activity value after 5 weeks in a steady temperature and high humidity environment storage test is 0.6 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This disclosure relates to powdered or granular food products and methods for producing the same. [Background technology]

[0002] Various powdered or granular foods have been developed as soups for instant foods such as instant cup noodles and instant cup soups. When adding hot water or warm water to powdered or granular foods, insufficient stirring can result in the food not being completely dispersed, leaving clumps of its components. Adding edible oils and fats has been proposed to suppress the formation of these clumps. By adding edible oils and fats, the surface of the powdered or granular foods becomes hydrophobic, increasing their repulsive force to hot water or warm water and suppressing the formation of clumps of their components.

[0003] Granular soup is generally made by granulating powdered soup. Methods for processing powdered soup into granules include, for example, extrusion granulation and fluidized bed granulation.

[0004] Patent Document 1 (Japanese Unexamined Patent Publication No. 2015-019589) describes "a powder or granular seasoning composition comprising 5 to 30% by weight of oils and fats, an oil-containing base material, and a polyol."

[0005] Patent Document 2 (Japanese Patent Publication No. 2004-035700) describes "a powdered or granular oil containing an oil, an oil-containing substrate, and a polyol, characterized in that the water content is 15% by weight or less, the maximum particle size is 10 mm or less, the average particle size is 5 mm or less, and the angle of repose is 70° or less."

[0006] Patent Document 3 (Japanese Unexamined Patent Publication No. 64-027430) describes "a powdered or granular oil-containing composition comprising oils and fats, an oil-containing substrate, and a polyol, characterized in that its water content is 15% by weight or less, its particle size is a maximum of 10 mm or less, its average particle size is 5 mm or less, and its angle of repose is 70° or less."

[0007] Patent Document 4 (Japanese Patent Publication No. 2005-021016) describes a "water-soluble powdered or granular food that is less likely to form clumps when dispersed or dissolved in water, warm water, or hot water," and describes a "powdered or granular food characterized by containing triglycerin behenate ester."

[0008] Patent Document 5 (Japanese Patent Publication No. 2003-304826) describes a "granular or powdered instant soup or instant sauce with improved dispersibility and suppressed occurrence of clumps," which is "a granular or powdered instant soup or instant sauce characterized by containing polyglycerin behenate ester in a proportion of 0.1 to 0.9% by mass." [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2015-019589 [Patent Document 2] Japanese Patent Publication No. 2004-035700 [Patent Document 3] Japanese Patent Application Publication No. 64-027430 [Patent Document 4] Japanese Patent Publication No. 2005-021016 [Patent Document 5] Japanese Patent Publication No. 2003-304826 [Overview of the project] [Problems that the invention aims to solve]

[0010] Instant foods such as instant cup noodles and instant cup soups generally have a long shelf life of 6 to 12 months after manufacture. Not only the main ingredients such as noodles and toppings, but also the powdered or granular soups are required to pass bacterial tests, including general viable count and coliform bacteria tests, from manufacture to the expiration date. Furthermore, powdered or granular soups in which the formation of clumps of soup components is suppressed by the addition of food oils and fats sometimes aggregate during long-term storage, reducing the fluidity of the powder or granules. Therefore, there is a need for powdered or granular foods with excellent storage stability that can suppress bacterial growth and maintain fluidity even during long-term storage.

[0011] This disclosure provides a powdered or granular food product containing oils and fats that has excellent storage stability. [Means for solving the problem]

[0012] The inventors of the present invention have discovered that the storage stability of powdered or granular foods can be improved by combining specific fatty acid esters with humectants, and have completed the present invention.

[0013] The present invention encompasses the following embodiments 1 to 4. [Aspect 1] (A) At least one fatty acid ester selected from the group consisting of (poly)glycerol fatty acid esters having an average degree of polymerization of the glycerol portion of 1 to 8, and sucrose fatty acid esters with an HLB of 8 or less, (B) Moisturizers, (C) Oils and fats, (D) Food ingredients and A powdered or granular food containing the oil and fat content of 3% to 20% by mass, and having a water activity value of 0.6 or less after 5 weeks in a constant temperature and high humidity storage test. [Aspect 2] The powdered or granular food according to Embodiment 1, wherein the humectant comprises at least one selected from the group consisting of glycerin, sodium lactate, potassium lactate, sodium pyrrolidone carboxylate, and hyaluronic acid. [Aspect 3] The powdery or granular food according to aspect 1 or 2, wherein the Carr index is 70 or more. [Aspect 4] (A) Preparing a first mixture of at least one fatty acid ester selected from the group consisting of (poly)glycerol fatty acid esters having an average degree of polymerization of glycerol moiety of 1 to 8 and sucrose fatty acid esters having an HLB of 8 or less, and (D) a food raw material; (B) Preparing a second mixture of a humectant-dispersed oil containing a humectant and (C) an oil and fat with the first mixture, and Forming granules of the second mixture by fluidized bed granulation. A method for producing a granular food, comprising: the content of the oil and fat in the granular food being 3% by mass to 20% by mass; and the water activity value after 5 weeks in the constant temperature and high humidity environment preservation test of the granular food being 0.6 or less. [Effects of the Invention]

[0014] According to the present invention, there are provided a powdery or granular food containing an oil and fat, which has excellent storage stability, and a method for producing the same.

[0015] The above description should not be regarded as disclosing all embodiments of the present invention and all advantages related to the present invention. [Modes for Carrying Out the Invention]

[0016] Hereinafter, for the purpose of exemplifying typical embodiments of the present invention, a detailed description will be given, but the present invention is not limited to these embodiments.

[0017] 〈Powdery or granular food〉 One embodiment of the powdered or granular food (hereinafter also referred to as "powdered / granular food") contains (A) at least one fatty acid ester selected from the group consisting of (poly)glycerol fatty acid esters having an average degree of polymerization of glycerol portion of 1 to 8, and sucrose fatty acid esters with an HLB of 8 or less, (B) a humectant, (C) oils and fats, and (D) food ingredients. The oil and fat content of the powdered or granular food is 3% to 20% by mass, and the water activity value after 5 weeks in a constant temperature and high humidity storage test is 0.6 or less.

[0018] (A) Fatty acid esters The fatty acid ester is at least one selected from the group consisting of (poly)glycerol fatty acid esters, which have an average degree of polymerization of glycerol portion of 1 to 8, and sucrose fatty acid esters, which have an HLB of 8 or less. Although not bound by any particular theory, it is thought that the fatty acid ester forms a network structure in the presence of liquid or semi-solid fats and oils, and incorporates the liquid or semi-solid fats and oils into the interior of this network structure, thereby forming a gel or solid. This can also be said to mean that the fats and oils are crudely emulsified in the gel or solid. As a result, it is possible to increase the fat and oil content of powdered and granular foods while suppressing the formation of fat and oil aggregates and the seepage of fats and oils, thereby imparting high fluidity to powdered and granular foods. Furthermore, the above network structure can incorporate not only fats and oils but also components such as spices. Therefore, for example, during a fluidized bed granulation process carried out at a temperature of 60°C to 80°C, it is possible to suppress the volatilization of the above components while maintaining the fluidity of the granules, thereby enhancing the flavor of granular soups. Furthermore, the fatty acid ester network structure breaks down in hot water, for example, at 90°C to 100°C, releasing relatively large, coarsely emulsified oil clumps to the outside. This allows for the formation of oil droplets when hot water is poured onto powdered or granular foods.

[0019] The melting point of the fatty acid ester is preferably 50°C or higher, more preferably 60°C or higher, and even more preferably 70°C or higher. A melting point of 50°C or higher allows for the imparting of moisture resistance to powdered and granular foods while avoiding the melting of the fatty acid ester. Alternatively, the melting point of the fatty acid ester is preferably 100°C or lower, more preferably 90°C or lower, and even more preferably 80°C or lower. A melting point of 100°C or lower facilitates cleaning of piping in maintenance manufacturing equipment.

[0020] (Poly)glycerin fatty acid ester (Poly)glycerol fatty acid esters are esters of fatty acids with glycerol or a glycerol condensate (polyglycerol). The average degree of polymerization of the glycerol portion is 1 to 8. (Poly)glycerol fatty acid esters may be completely esterified or partially esterified. The fatty acid portion of (poly)glycerol fatty acid esters may be saturated fatty acids or unsaturated fatty acids. It is preferable that the fatty acid portion of (poly)glycerol fatty acid esters be saturated fatty acids.

[0021] The HLB of (poly)glycerin fatty acid esters is preferably 8 or less, more preferably 6 or less, and even more preferably 4 or less. Powdered and granular foods containing (poly)glycerin fatty acid esters with a high lipophilicity have high moisture resistance. From this viewpoint, the HLB of the fatty acid ester can be 1 or more, or 3 or more. In this disclosure, HLB is a value calculated from Griffin's empirical formula. HLB = 20 × (1 - SV / NV) SV: Saponification value of (poly)glycerol fatty acid ester or sucrose fatty acid ester NV: Neutralization value of fatty acids

[0022] The number of carbon atoms in the fatty acid portion of the (poly)glycerin fatty acid ester is preferably 16 to 22. Examples of (poly)glycerin fatty acid esters include monoglycerin fatty acid esters such as monoglycerin palmitate, monoglycerin stearate, monoglycerin eicosanoate, and monoglycerin behenate; diglycerin fatty acid esters such as diglycerin palmitate, diglycerin stearate, diglycerin eicosanoate, and diglycerin behenate; triglycerin fatty acid esters such as triglycerin palmitate, triglycerin stearate, triglycerin eicosanoate, and triglycerin behenate; tetraglycerin fatty acid esters such as tetraglycerin palmitate, tetraglycerin stearate, tetraglycerin eicosanoate, and tetraglycerin behenate; and pentaglycerin. Examples include pentagglycerin fatty acid esters such as palmitate, pentagglycerin stearate, pentagglycerin eicosanoate, and pentagglycerin behenate; hexaglycerin fatty acid esters such as hexaglycerin palmitate, hexaglycerin stearate, hexaglycerin eicosanoate, and hexaglycerin behenate; heptagglycerin fatty acid esters such as heptagglycerin palmitate, heptagglycerin stearate, heptagglycerin eicosanoate, and heptagglycerin behenate; octaglycerin fatty acid esters such as octaglycerin palmitate, octaglycerin stearate, octaglycerin eicosanoate, and octaglycerin behenate; and mixtures of two or more of these. (Poly)glycerol fatty acid esters more preferably include (poly)glycerol stearate esters, in which the fatty acid portion is stearic acid (18 carbon atoms).

[0023] (Poly)glycerin fatty acid esters preferably include a mixture of monoglycerin fatty acid esters and polyglycerin fatty acid esters, such as a mixture of monoglycerin behenate and octaglycerin stearate; a mixture of monoglycerin stearate, pentaglicerin palmitate, and pentaglicerin stearate; or a mixture of monoglycerin stearate and diglycerin stearate, and particularly preferably a mixture of monoglycerin behenate and octaglycerin stearate. The mixture of monoglycerin fatty acid esters and polyglycerin fatty acid esters can improve the fluidity of powdered and granular foods, promote oil droplet formation during consumption, and encapsulate oils and spice extracts (spices) to retain flavor.

[0024] Sucrose fatty acid esters Sucrose fatty acid esters are esters of fatty acids and sucrose. The HLB of sucrose fatty acid esters is 8 or less. Sucrose fatty acid esters may be completely esterified or partially esterified. The fatty acid portion of sucrose fatty acid esters may be saturated fatty acids or unsaturated fatty acids. It is preferable that the fatty acid portion of sucrose fatty acid esters be saturated fatty acids.

[0025] The HLB of sucrose fatty acid ester is preferably 6 or less, more preferably 4 or less. Powdered and granular foods containing sucrose fatty acid ester with many lipophilic groups and few hydrophilic groups have high moisture resistance. From this viewpoint, the HLB of sucrose fatty acid ester can be 1 or more, or 3 or more.

[0026] The fatty acid portion of the sucrose fatty acid ester preferably has 16 to 22 carbon atoms. Examples of sucrose fatty acid esters include sucrose palmitate, sucrose stearate, sucrose eicosanoate, and sucrose behenate. It is more preferable that the sucrose fatty acid ester includes at least one selected from the group consisting of sucrose palmitate, in which the fatty acid portion is palmitic acid (16 carbon atoms), and sucrose stearate, in which the fatty acid portion is stearic acid (18 carbon atoms).

[0027] (B) Moisturizer The humectant used is not particularly limited as long as it is used in food applications. Humectants bind to the free water contained in powdered and granular foods, and can maintain a low water activity value in the powdered and granular foods for a long period of time. Water activity is related to the growth of microorganisms, and it is said that if it is 0.600 or less, the growth of all microorganisms is impossible. Furthermore, although not bound by any particular theory, by adding a humectant to food ingredients, the aggregation of oils and fats during the manufacturing of powdered and granular foods can be suppressed, allowing oils and fats to be dispersed more uniformly in the powdered and granular foods, and the oils and fats to be semi-solidified or solidified and retained in the powdered and granular foods. This suppresses the seepage of oils and fats from powdered and granular foods, and even when powdered and granular foods are stored for a long period of time, their aggregation is suppressed and their fluidity can be maintained.

[0028] Examples of humectants include polyols, organic acids, and organic acid salts.

[0029] Examples of polyols include non-toxic glycols, sugars, or combinations of two or more of these. Examples of non-toxic glycols include glycerin and propylene glycol. Examples of sugars include sucrose and glucose. The polyol is preferably liquid at room temperature (23°C). The polyol is preferably glycerin-containing.

[0030] An example of an organic acid is hyaluronic acid.

[0031] Examples of organic acid salts include sodium lactate, potassium lactate, calcium lactate, and sodium pyrrolidone carboxylate. Preferably, the organic acid salt contains at least one selected from the group consisting of sodium lactate and potassium lactate.

[0032] The humectant preferably contains at least one selected from the group consisting of glycerin, sodium lactate, potassium lactate, sodium pyrrolidone carboxylate, and hyaluronic acid, and more preferably at least one selected from the group consisting of sodium lactate and potassium lactate.

[0033] (C)Oils and fats The oils and fats used are not particularly limited, but may include vegetable oils, animal oils and fats, processed oils and fats, or combinations of two or more of these. Examples of vegetable oils include soybean oil, rapeseed oil, palm oil, coconut oil, corn oil, cottonseed oil, sesame oil, rice oil, olive oil, safflower oil, peanut oil, grapeseed oil, perilla oil, linseed oil, camellia oil, evening primrose oil, herb oil, and chili oil. Examples of animal oils and fats include lard, beef tallow, chicken fat, and fish oil. Examples of processed oils and fats include margarine, shortening, medium-chain fatty acid-containing oils, monoglycerides, and diglycerides.

[0034] The melting point of the oil or fat can be, for example, 0°C to 50°C. In one embodiment, the oil or fat is liquid at room temperature (23°C).

[0035] (D) Food raw materials Food ingredients are the main components that determine the flavor and taste of powdered and granular foods, and are generally mixtures containing crystalline materials and powdered raw materials.

[0036] Examples of crystalline materials include salt, granulated sugar, monosodium glutamate, sodium inosinate, disodium succinate, glucose, and disodium ribonucleotide. It is preferable that the crystalline materials are micronized.

[0037] Powdered ingredients generally contain flavor components. Flavor components are elements that impart taste (taste) or aroma (smell) to food. Examples of flavor components include general seasonings such as salt and sugar; fermented seasonings such as soy sauce, vinegar, mirin, and miso; spice seasonings such as garlic, ginger, pepper, bay leaf, thyme, and sage; extracts such as meat extract (beef, pork, chicken, etc.), seafood extract, vegetable extract, concentrated extracts of animal and plant tissues, yeast extract, and fermented extract; acidulants such as citric acid, malic acid, acetic acid, and lactic acid; and seasonings such as amino acids, nucleic acids, organic acids other than acidulants, inorganic salts, protein hydrolysates, and nucleic acid hydrolysates. Powdered ingredients may further contain spices, flavorings, stabilizers (sodium caseinate, xanthan gum, etc.), emulsifiers, excipients, or antioxidants, or combinations of two or more of these.

[0038] 《Constant Temperature and High Humidity Environment Storage Test》 The water activity value of powdered / granular food products after 5 weeks in a constant temperature and high humidity storage test is 0.6 or less. Preferably, the water activity value is 0.59 or less, and more preferably 0.58 or less. Since one week in the above constant temperature and high humidity storage test roughly corresponds to two months at room temperature, five weeks roughly corresponds to ten months at room temperature. Therefore, the powdered / granular food products of this disclosure can suppress the growth of microorganisms over a long period of time at room temperature. The constant temperature and high humidity storage test is performed by placing 20 g of powdered / granular food product in a paper cup, sealing the lid, and leaving it undisturbed in a constant temperature and high humidity environment (33°C, 73% humidity) for 5 weeks. The water activity value is the value analyzed by the dew point method. Specifically, the constant temperature and high humidity storage test and the measurement of the water activity value are performed according to the procedure described in the examples.

[0039] 《Carr index》 The Carr index is defined as the sum of the index obtained from a powder property evaluation device (loose bulk density, compact bulk density, compressibility, angle of repose, collapse angle, and difference angle), which are indexed using a fluidity index table and a jet-like fluidity index table, and then the fluidity index is added to these indices. That is, Carr index = compressibility index + angle of repose index + fluidity index + collapse angle index + difference angle index (see also Fujihira Yokoyama et al., "Prototype of a powder fluidity measuring device using Carr's method," Journal of the Japan Society of Powder Technology, Vol. 6, No. 4 (1969), pp. 264-291).

[0040] In one embodiment, the Carr index of the powdered or granular food is 70 or higher, preferably 75 or higher, and more preferably 80 or higher. Powdered or granular food with a Carr index of 70 or higher has high fluidity, making it suitable for filling into containers.

[0041] Compression ratio The compressibility of powdered and granular foods is preferably 18% or less, more preferably 15% or less, even more preferably 12% or less, and particularly preferably 10% or less. By controlling the compressibility to 18% or less, the filling amount of powdered and granular foods can be precisely controlled. The compressibility is determined using a powder property evaluation device at room temperature (23°C) according to the following procedure. Inner diameter 40 mm, height 80 mm, volume 100 cm³ 3 Align the funnel's outlet (outlet inner diameter 7mm) with the top surface of the cylindrical container at a height of 38cm, and then extend it to approximately 120cm. 3 When powdered or granular food is placed in a funnel and dropped, the mass of the powdered or granular food filled in the cylindrical container is loosened and its bulk density a (g / 100cm³) is calculated. 3 ) and attach an extension cap to the same cylindrical container, loosen it, and drop the powder / granular food using the same procedure as for measuring bulk density a. Tap 10 times to compact the powder / granular food, then remove the cap, scrape off any excess powder / granular food protruding from the top of the cylindrical container, and then solidify the mass of the powder / granular food that was filled in the cylindrical container to obtain the bulk density b (g / 100cm). 3 The value obtained by the formula (ba) × 100 / b is defined as the compression ratio.

[0042] 《Angle of repose, angle of collapse, and angle of difference》 The angle of repose and the angle of collapse are determined using a powder property evaluation device at room temperature (23°C) according to the following procedure: Powdered or granular food is dropped onto an 8cm diameter disc through a funnel with an outlet height of 12cm and an outlet inner diameter of 7mm. The angle at the base of the mound formed by the powdered or granular food is defined as the angle of repose, and the angle at the base after the mound has been subjected to three impacts is defined as the angle of collapse. The difference angle is the difference between the angle of repose and the angle of collapse (angle of repose - angle of collapse).

[0043] Average particle size D of powdered and granular foods 50 For example, the average particle size D of the powder or granules can be 30 μm to 1600 μm, 40 μm to 1500 μm, or 50 μm to 1400 μm. 50 This is the cumulative volume median diameter determined using laser diffraction scattering.

[0044] The fatty acid ester content of the powdered / granular food product is preferably 0.2% to 1.6% by mass, more preferably 0.4% to 1.4% by mass, and even more preferably 0.6% to 1.2% by mass.

[0045] The humectant content of powdered and granular foods is preferably 0.2% to 8% by mass, more preferably 0.3% to 5% by mass, and even more preferably 0.4% to 3% by mass.

[0046] The fat and oil content of powdered and granular foods is 3% to 20% by mass. Preferably, the fat and oil content of powdered and granular foods is 5% to 18% by mass, and more preferably 10% to 15% by mass. The fat and oil content varies depending on the food ingredients, fatty acid esters, and types of fat and oil, and can be appropriately set according to the product specifications and required fluidity (Carr index) of the powdered and granular foods.

[0047] When a powdered or granular food contains an additive selected from the group consisting of extracts and paste-like seasonings, the amount of the additive in the powdered or granular food is preferably 0.7 times or less, more preferably 0.5 times or less, and even more preferably 0.3 times or less, the amount of oil and fat in the granular food by mass.

[0048] The content of food ingredients in powdered and granular foods is generally 70% to 96% by mass, preferably 75% to 96% by mass, and more preferably 78% to 96% by mass, with respect to the solid content of the food ingredients. If the powdered and granular foods contain additives selected from the group consisting of extracts and paste-like seasonings, the content of food ingredients in the powdered and granular foods is preferably 55% to 95% by mass, more preferably 60% to 95% by mass, and even more preferably 65% ​​to 95% by mass, with respect to the solid content of the food ingredients.

[0049] In powdered and granular foods, the content of dextrin compounds is preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 1% by mass or less. By keeping the content of dextrin compounds within the above range, it is possible to preserve the delicate flavor and aroma that may be impaired by the artificial odor of dextrin compounds.

[0050] In powdered and granular foods, the total content of starch and modified starch is preferably 35% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less. By keeping the total content of starch and modified starch, which contribute to texture and mouthfeel other than taste, within the above range, the taste components in the food ingredients can be perceived more effectively, thereby enhancing the flavor and deliciousness of powdered and granular foods.

[0051] <Method for manufacturing granular food products> A method for producing granular food according to one embodiment includes preparing a first mixture of (A) at least one fatty acid ester selected from the group consisting of (poly)glycerol fatty acid esters having an average degree of polymerization of the glycerol portion of 1 to 8 and sucrose fatty acid esters with an HLB of 8 or less, and (D) food raw materials; preparing a second mixture of (B) a humectant and (C) a humectant dispersion oil containing oils and fats, and the first mixture; and forming granules of the second mixture by fluid bed granulation.

[0052] Preparation of the first mixture A first mixture can be prepared by mixing fatty acid esters and food ingredients using a mixing device such as a conical blender, a Nauter, or a ribbon mixer. Alternatively, a premix can be prepared by pre-mixing the components of the food ingredients using a mixing device such as a conical blender, a Nauter, or a ribbon mixer, and then mixing the premix with the fatty acid esters.

[0053] Preparation of humectant-dispersing oils A humectant dispersion oil containing humectants and oils can be prepared using a conventional stirrer or homogenizer. For example, when using a tank with an inner diameter of 476 mm (product number SPTL, manufactured by Shiro Sangyo Co., Ltd.) as a full-scale test, the stirring blade (125 mm in diameter) of a tornado stirrer (product name: TORNADO, turbine type T-125, stirring shaft 50 cm, manufactured by AS ONE Corporation) is positioned in the center of the tank, with a gap of 170 mm from the inner wall of the tank to the tip of the stirring blade, and a height of 5 to 10 mm from the bottom of the tank, and the stirring is performed. When using a 3L glass beaker with an inner diameter of 165mm (manufactured by AGC Techno Glass Co., Ltd.) as a pilot scale, position the stirring blade (65mm in diameter) of a tornado agitator (product name: TORNADO, propeller type P-65, stirring shaft 50cm, manufactured by AS ONE Corporation) in the center of the beaker, ensuring that the gap between the inner wall of the beaker and the tip of the stirring blade is 50mm and the height from the bottom of the beaker is 2-5mm, and then begin stirring.

[0054] It is preferable to use the humectant in aqueous solution form when preparing the humectant dispersion oil. By using an aqueous humectant solution, it is possible to prepare a humectant dispersion oil in which the humectant is more uniformly dispersed and less prone to two-layer separation over time. The concentration of the humectant in the aqueous humectant solution can be, for example, 10% to 90% by mass, and is preferably 20% to 80% by mass. The two-layer system of the aqueous humectant solution and the oil / fat becomes a uniform dispersion system by stirring, for example, at a rotation speed of 400 to 450 rpm for a stirring time of 10 to 20 minutes.

[0055] The humectant content in the humectant dispersion oil is preferably 2 to 20% by mass, more preferably 4 to 18% by mass, and even more preferably 5 to 15% by mass.

[0056] The humectant-dispersing oil may contain at least one additive selected from the group consisting of extracts and paste-like seasonings. The extract or paste-like seasoning imparts taste, aroma, flavor, etc., to the granular food. The humectant-dispersing oil containing the extract or paste-like seasoning can also maintain the dispersion state of the humectant for a longer period of time compared to the humectant-dispersing oil without the extract or paste-like seasoning. In this embodiment, the extract and paste-like seasoning contained in the humectant-dispersing oil can be effectively incorporated into the granular food together with the oil and fat. Examples of extracts include soy sauce, fish sauce and other fermented sauces, meat extracts such as pork extract, beef extract, and chicken extract, seafood extract, and vegetable extract. Examples of paste-like seasonings include miso, sesame paste, and curry roux.

[0057] In one embodiment, the amount of the above-mentioned additive in the humectant dispersion oil is, by mass, 2 times or less, preferably equal to or less, and more preferably 0.5 times or less, the amount of oil and fat in the humectant dispersion oil.

[0058] If the humectant dispersion oil further contains at least one additive selected from the group consisting of extracts and paste-like seasonings, the humectant content in the humectant dispersion oil is preferably 0.5% to 15% by mass, more preferably 1% to 13% by mass, and even more preferably 2% to 10% by mass.

[0059] If the humectant dispersion oil further contains at least one additive selected from the group consisting of extracts and paste-like seasonings, the humectant content in the humectant dispersion oil is preferably 0.7 times or less, more preferably 0.5 times or less, and even more preferably 0.3 times or less, of the oil content in the humectant dispersion oil by mass.

[0060] Preparation of the second mixture Next, the humectant-dispersed oil and the first mixture are mixed to prepare the second mixture. The second mixture can be used as is or as a powdered soup after drying. The humectant-dispersed oil can be placed in a container with a hole of 1.0 to 4.0 mm in diameter at the bottom and dropped onto the first mixture from the container. The humectant-dispersed oil and the first mixture can be mixed using a mixing device such as a conical blender, a mixer, a ribbon mixer, or a pin mixer. The humectant-dispersed oil and the first mixture can also be mixed using a rotatable storage container, such as a rotatable tote bin. The mixing device is preferably a conical ribbon mixer or a pin mixer, and more preferably a pin mixer, because it can mix the humectant-dispersed oil and the first mixture more uniformly.

[0061] The humectant dispersion oil is preferably mixed with the first mixture as soon as possible after preparation. The mixing time is preferably 20 minutes or less, and more preferably 10 minutes or less.

[0062] The second mixture may be sized using an 8-10 mesh vibrating sieve (mesh opening 0.9 mmφ-2.25 mmφ). The sized second mixture may be used directly in the granulation process, or it may be temporarily stored in a storage container such as a flexible container bag.

[0063] Formation of granules In this embodiment, granules are formed from the second mixture using fluidized bed granulation. Fluidized bed granulation allows the second mixture to be uniformly suspended in the fluidized bed without forming clumps, thus enabling the economical production of granular food products with stable quality.

[0064] In fluidized bed granulation, a binder may be sprayed onto the second mixture while the powdered mixture is suspended, to agglomerate the powder by liquid crosslinking. Spraying methods include top spray, bottom spray, and tangential spray. Examples of binders include water, thickening polysaccharides (such as guar gum, locust bean gum, and xanthan gum), starch, corn syrup, carboxymethylcellulose (CMC), and gelatin. Thickening polysaccharides, starch, corn syrup, CMC, and gelatin are generally sprayed in aqueous solution form. The binder concentration in the aqueous solution is preferably 0.3% to 0.7% by mass. By liquid crosslinking the powder with the binder, the compressibility of the granulated material can be increased. Increasing the compressibility of the granulated material reduces quantity errors in automatic cup filling using a stroke feeder device. The amount of binder used can generally be 0.04 to 0.05 parts by mass on a pilot scale and 0.08 to 0.1 parts by mass on a full-scale operation, based on 100 parts by mass of the total of fatty acid esters and food ingredients. The binder is preferably sprayed at 55°C or higher, and more preferably at 60°C to 65°C. A spray temperature of 55°C or higher promotes the formation of a fatty acid ester network, allowing the oils and fats to be efficiently absorbed into the granular food. A spray temperature of 65°C or lower suppresses the volatilization of flavors in the oils and fats, resulting in a granular food with excellent flavor.

[0065] By allowing the granular food obtained after granulation to stand and cool, the formation of a fatty acid ester network and the semi-solidification or solidification of oils and fats by humectants can be promoted. After standing and cooling, larger particles may be removed using a vibrating sieve or the like.

[0066] Average particle size D of granules 50 For example, the average particle size D of the granulated material can be 30 μm to 1600 μm, 40 μm to 1500 μm, or 50 μm to 1400 μm. 50 By setting the particle size to 30 μm to 1600 μm, the compression ratio of granular food products can be further reduced.

[0067] The compressibility of the granules is preferably 18% or less, more preferably 15% or less, and even more preferably 12% or less. By setting the compressibility of the granules to 18% or less, the compressibility of the granular food can be further reduced. The target compressibility can also be obtained by heating the granules to reduce their moisture content.

[0068] <How to use powdered and granular foods> Powdered and granular foods can be used for a variety of purposes. Examples of uses include powdered or granular soups, seasonings, and condiments for other foods (e.g., snacks, french fries, etc.). Powdered and granular foods are particularly suitable for use as granular soups. [Examples]

[0069] The following examples illustrate specific embodiments of the present disclosure, but the present invention is not limited thereto. All parts and percentages, including in the table, are by mass unless otherwise specified.

[0070] <Raw materials> Table 1 shows the raw materials used in this example.

[0071] [Table 1]

[0072] The composition of fatty acid ester Ap-1 was analyzed using gel permeation chromatography (GPC) and gas chromatography (GC).

[0073] GPC measurements were performed using a gel permeation chromatograph analyzer (DGU-20A3 / LC20AD / CBM-20A / SIL-20AHT / CTO-20AC / SPD-M20A / RID-10A / FRC-10A, manufactured by Shimadzu Corporation). The conditions were as follows: Column: Shim-pack GPC-80M (Length 300mm x Inner Diameter 80mm) Detector: Differential refractive index detector (RID) Column temperature: 40℃ Mobile phase: Tetrohydrofuran (THF) Flow rate: 1mL / min Standard material: Shodex STANDARD (Type: SM-105, manufactured by Showa Denko Corporation) Sample: Tetrahydrofuran (THF) solution, fatty acid ester concentration 1 g / L, filtered through a membrane filter (PTFE, 0.5 μm). Injection volume: 20μL

[0074] GC measurements were performed using an Agilent 7890B GC system gas chromatograph (manufactured by Agilent Technologies, Inc.). The conditions were as follows: Column: DB-23 (manufactured by Agilent Technologies, Inc., φ0.25mm x 30m, film thickness 0.25μm) Detector: Flame ionization detector (FID) Inlet temperature: 250℃ Detector temperature: 250℃ Column temperature: 50°C (held for 1 minute) → Increase temperature by 10°C / min → 170°C → Increase temperature by 1.2°C / min → 210°C Sample introduction system: Split (1:20) Hydrogen gas flow rate: 35 mL / min Air flow rate: 300 mL / min Nitrogen flow rate (makeup): 20 mL / min Helium gas (carrier gas) pressure: 115 kPa Injection volume: 1μL Amount collected: 0.03615~0.04237g Final liquid volume: 3mL

[0075] Regarding fatty acid ester Ap-1, in GPC, peaks were observed at positions where the weight-average molecular weight (Mw) was 2719 - 3271 (10.782 minutes) and 826 - 878 (11.237 minutes). In GC, it was confirmed that the fatty acid composition was C18:C22 = 56:38. Based on this information, using the molecular weights of glycerol or its polymer and fatty acids, it was determined that fatty acid ester Ap-1 is a mixture of monoglyceryl behenate (molecular weight 755.25 = 92.09 + 340.58×2 - 18) and octaglycerol stearate (molecular weight 3008.72 = 610.58 + 284.48×9 - 18×9).

[0076] 〈Evaluation method〉 The properties of the granular soup were evaluated using the following method.

[0077] 《Compression ratio》 The compression ratio of the granular soup was measured at room temperature (23°C) using a powder property evaluation apparatus (Powder Tester (registered trademark) PT-X, manufactured by Hosokawa Micron Corporation). The sieve aperture was set to 1700 μm. The outlet of the funnel (inner diameter of the outlet 7 mm) was aligned with a height of 38 cm from the upper surface of a cylindrical container with an inner diameter of 40 mm, a height of 80 mm, and a volume of 100 cm 3 When about 120 cm 3 of the granular soup was put into the funnel and dropped, the mass of the granular soup filled in the cylindrical container was taken as the loose bulk density a (g / 100 cm 3 ). A supplementary cap was attached to the same cylindrical container, and the granular soup was dropped in the same procedure as the measurement of the loose bulk density a, and tapped 10 times to compact the granular soup. Then the cap was removed, and after scraping off the excess granular soup protruding from the upper surface of the cylindrical container, the mass of the granular soup filled in the cylindrical container was taken as the solid bulk density b (g / 100 cm 3 ). The compression ratio was obtained by the formula: (b - a)×100 / b.

[0078] 《Angle of repose, angle of collapse, and difference angle》 The angle of repose and collapse angle of granular soup were measured at room temperature (23°C) using a powder properties evaluation device (Powder Tester® PT-X, manufactured by Hosokawa Micron Corporation). The sieve opening was set to 1700 μm. The granular soup was dropped onto an 8 cm diameter disc through a funnel with an outlet height of 12 cm and an outlet inner diameter of 7 mm. The angle at the base of the mound formed by the granular soup was defined as the angle of repose, and the angle at the base after the mound was subjected to three impacts was defined as the collapse angle. The difference angle was defined as the difference between the angle of repose and the collapse angle. Tapping was performed under standard conditions with a stroke length of 18 mm and a tapping speed of 60 times / min. The difference angle is the difference between the angle of repose and the collapse angle (angle of repose - collapse angle).

[0079] 《Carr index》 The information obtained from the powder property evaluation device (Powder Tester® PT-X, manufactured by Hosokawa Micron Corporation) (loose bulk density, compact bulk density, compressibility, angle of repose, collapse angle, and difference angle) can be indexed by referring to the fluidity index table and the jettison index table (see also Fujihira Yokoyama et al., "Prototype of a powder fluidity measuring device using Carr's method," Journal of the Japan Society of Powder Technology, Vol. 6, No. 4 (1969), pp. 264-291). The sum of these indices plus the fluidity index is the Carr index (= compressibility index + angle of repose index + fluidity index + collapse angle index + difference angle index). The Carr index of granular soup was calculated using MT1001k analysis software Ver 1.02 (manufactured by Seishin Corporation).

[0080] Evaluation based on the Carr index For granular soup after cup filling, the correlation between the number of cups with a filling amount outside the standard value and the Carr index was evaluated. Specifically, 100 cups filled with granular soup using a stroke feeder (speed: 29 shots / min) were weighed individually, and the number of cups that deviated from the standard value (median ±1g) was compared with the Carr index. The evaluation criteria were as follows: "Excellent" for 5 or fewer cups outside the standard value (Carr index 75 or higher), "Good" for 6 to 10 cups outside the standard value (Carr index 70 or higher, less than 75), "Acceptable" for 11 to 20 cups outside the standard value (Carr index 65 or higher, less than 70), and "Poor" for 21 or more cups outside the standard value (Carr index less than 65).

[0081] General analysis (moisture content, salinity, oil content, water activity (AW)) General analyses regarding moisture, salt, oil content, and water activity (AW) were performed in accordance with the test methods of the Japan Food Research Laboratories.

[0082] The moisture content was analyzed by the reduced-pressure heating and drying method. Specifically, 3 g of the pulverized and homogenized sample was placed in a weighing container, the lid was closed, and the weighing container was weighed. With the lid partially open, the weighing tube was placed in a vacuum dryer set to 70°C. After the temperature inside the vacuum dryer reached 70°C, it was dried for 5 hours, then the lid was quickly closed and the weighing container was transferred to a desiccator. After the weighing container was allowed to cool to room temperature, it was weighed again. The moisture content was calculated using the following formula. Moisture (g / 100g)=(W1-W2) / S×100 W1: Mass (g) of the weighing container containing the sample before drying. W2: Dry mass (g) of the weighing container containing the sample. S: Mass of the sample (g)

[0083] Salt content was analyzed using the Mohr method. Specifically, 1 g of the pulverized and homogenized sample was weighed into a beaker. 50 mL of boiling water was added to the sample and stirred. The resulting mixture was filtered under reduced pressure, and the filtrate, after cooling, was placed in a 100 mL volumetric flask. The filtrate was washed several times with water, and the resulting liquid was also placed in a 100 mL volumetric flask to obtain 100 mL of the test solution.

[0084] (Titational value of titrant) 10 mL of 0.1 mol / L sodium chloride aqueous solution was measured using a volumetric pipette and placed in a 100 mL Erlenmeyer flask. When one drop of phenolphthalein solution was added, if the solution was colorless, it was neutralized with 1% by mass sodium carbonate aqueous solution; if it turned red, it was neutralized with 5% by mass acetic acid aqueous solution. 1 mL of potassium chromate aqueous solution was added and titrated with 0.1 mol / L silver nitrate aqueous solution, with the endpoint being the point when the solution turned a faint orange color. The titer of the titrant was calculated using the following formula. Titer of titrant (F1) = (10 × F2) / A1 A1: Titration volume of silver nitrate solution (mL) F2: Titer of 0.1 mol / L sodium chloride aqueous solution

[0085] (titration) 10 mL of the test solution was placed in a 100 mL Erlenmeyer flask using a volumetric pipette. After adding one drop of phenolphthalein solution, neutralization was performed with 1% sodium carbonate aqueous solution if the solution was colorless, and with 5% acetic acid aqueous solution if it was red. 1 mL of potassium chromate aqueous solution was added and titrated with 0.1 mol / L silver nitrate aqueous solution, with the endpoint being reached when the solution turned a faint orange color. The salinity was calculated using the following formula. Salinity (g / 100g)=[5.844×(A2-B)×F1×(V1 / V2)×α] / S×[(S1+S2) / S1]×100 A2: Titration volume of silver nitrate solution (mL) B: Titration volume of silver nitrate solution in the blank test (mL) F1: Titer of the titration solution (silver nitrate aqueous solution) V1: Volume of the volumetric flask (mL) V2: Volume of the volumetric pipette (mL) α: dilution ratio S: Mass of the sample (mg)

[0086] The oil content was analyzed by Soxhlet extraction. Specifically, 3g of the sample was placed in a cylindrical filter paper containing cotton wool. After drying the sample in a 105°C incubator for 2 hours, cotton wool was lightly packed over the sample and placed in an extraction tube. Diethyl ether was added to a flask whose mass had been measured beforehand, in an amount approximately 2 / 3 of its volume. The flask was connected to the extraction tube and then to a condenser. The flask was placed in an electric constant-temperature water bath and extraction was performed for 8 to 16 hours. After the extraction was complete, the extraction tube was removed and the cylindrical filter paper was removed with tweezers. The flask was reconnected to the condenser and heated in the electric constant-temperature water bath. Once most of the diethyl ether in the flask had moved to the extraction tube, the flask was removed, and any remaining diethyl ether in the flask was removed using a vacuum pump. The outside of the flask was wiped with gauze, dried in an electric constant-temperature drying oven at 105°C for 1 hour, then transferred to a desiccator and allowed to cool for 1 hour, and the mass of the flask was weighed. The oil content was calculated using the following formula. Oil content (g / 100g)=(W1-W0) / S×100 W0: Mass of the flask before extraction (g) W1: Mass of the flask after extraction (g) S: Sample volume (g)

[0087] Water activity (AW) was analyzed using the dew point method with the AquaLab 4TE water activity analyzer manufactured by Meter Japan Co., Ltd.

[0088] Bacterial testing (total viable count and coliform bacteria) Bacterial testing was performed in accordance with the testing methods of the Japan Food Research Laboratories. Total viable cell count was measured using the Petrifilm method with AC plates. Coliform bacteria were measured using the Petrifilm method with CC plates.

[0089] Specifically, 9 mL of dilution water was placed in a 15 mL tube. 10 g of the sample was placed in a sterile filter bag, and 100 g of dilution water was added to prepare the stock sample solution (10x dilution). The stock sample solution was subjected to a stomacher treatment for 1 minute. 1 mL of the stock sample solution (10x dilution) was placed in a 15 mL tube containing 9 mL of dilution water and stirred to prepare the diluted sample solution (100x dilution).

[0090] Spread 1 mL of the undiluted sample solution (10x dilution) (coliform bacteria: for CC plates) or 1 mL of the diluted sample solution (100x dilution) (total viable cell count: for AC plates) onto a Petri film and compress it with a spreader for approximately 1 minute. Place the Petri film on top and incubate in an incubator, culturing under the specified culture conditions for the AC plate or CC plate.

[0091] After culturing, the number of colonies was counted and the average value was calculated. The bacterial count was obtained by multiplying this average value by the dilution factor. For the total viable count, if no colonies were detected, it was classified as "10 2 The result was determined to be "below / g". For coliform bacteria, if no colonies were detected, it was determined to be "negative ( / 0.1g)" (coliform bacteria).

[0092] 《Constant Temperature and High Humidity Environment Storage Test》 20g of granular soup was placed in a paper cup, the lid was sealed, and it was left standing in a constant temperature and high humidity environment (33°C, 73% humidity). The lid was opened every week, and general analysis (moisture content, salinity, and water activity (AW)) and bacterial testing (total viable cell count and coliform bacteria) were performed. One week in the above constant temperature and high humidity environment roughly corresponds to two months at room temperature.

[0093] Comparative Example 1 (D) 94.0 parts by mass of Z-1 as a food ingredient and (C) 6.0 parts by mass of highly hydrogenated beef tallow flakes BFFL as a fat were mixed with 100 parts by mass of water to prepare a granular soup. The resulting mixture was extruded into granules through a perforated frame and dried at 100°C for 10 minutes to prepare a granular soup. The granular soup did not contain (A) fatty acid esters or (B) humectants.

[0094] Examples 1-6 and Comparative Example 2 The granular soup was prepared using the following procedure.

[0095] Preparation of the first mixture (D) The crystalline material in the food ingredient was ground into a powder. Then, using a conical blender, (A) fatty acid ester was mixed into (D) the food ingredient according to the formulations shown in Table 2 to prepare the first mixture. In Examples 1 to 6 and Comparative Example 2, PMX1-1 or PMX1-3 was used. Other first mixtures were used in the examples described later.

[0096] [Table 2]

[0097] Preparation of the second mixture 40 g of (C) oil and fat was placed in a 3 L glass beaker with an inner diameter of 165 mm (manufactured by AGC Techno Glass Co., Ltd.), to which (B) humectant or other components equivalent to 5 g of solid content were added, and the mixture was stirred using a tornado stirrer (product name: TORNADO, turbine type P-65, stirring shaft 50 cm, manufactured by AS ONE Corporation) to prepare humectant-dispersed oil and other dispersed oils (hereinafter simply referred to as "dispersed oil" in the examples). Their compositions are shown in Table 3.

[0098] [Table 3]

[0099] Dispersed oil was placed in a container with holes measuring 1.0 to 4.0 mm in diameter, and the mixture was stirred at 70 rpm for 10 minutes while dropping the dispersed oil into the first mixture in the stirring tank of a pin-type mixer. After 5 minutes had elapsed since the completion of stirring, the mixture was removed from the stirring tank and passed through an 8-10 mesh vibrating sieve (mesh opening 1.0 to 2.25 mm), and allowed to stand to prepare the second mixture. The second mixture can also be used as a powdered soup. Table 4 shows the composition of the second mixture (powdered soup) and the results of general analysis and bacterial testing.

[0100] [Table 4]

[0101] All of the second mixtures PMX2-1 to PMX2-7 have a moisture content of 5 or less, a water activity of 0.6 or less, and a total viable cell count of 10. 5 The following criteria are met for being negative for coliform bacteria.

[0102] Fluidized bed granulation 600g of the second mixture was placed into the sieve of a fluidized bed coating apparatus (flow coater, manufactured by Okawara Seisakusho Co., Ltd.), and the mixture was suspended with the intake air temperature set to 80-95°C, the damper opening to 0.2-0.4 MPa, and the spray air pressure to 0.18 MPa. When the exhaust temperature reached 35°C, a 0.3 mass% aqueous solution of a thickener (guar gum, Orno SY-1, manufactured by Organo Food Tech Co., Ltd.) was sprayed from the nozzle to form granules. During fluidized bed granulation, the intake air temperature was finely adjusted to maintain the exhaust temperature at 40-45°C. For spraying the thickener aqueous solution, the rotary pump was set to 4.5 and the spray volume was 70 mL. After spraying 70 mL of the thickener aqueous solution for about 10 minutes, it was dried for 3 minutes, cooled by lowering the intake air temperature to 45°C, and then the granules were collected. Subsequently, a granular soup was prepared by removing larger granules using a sieve (TESTING SIEVE (mesh opening 2 mm, wire diameter 0.9 mm), manufactured by Tokyo Screen Co., Ltd.). Table 5 shows the composition and physical properties of the granular soup.

[0103] [Table 5]

[0104] Table 6 shows the results of the general analysis and bacterial testing of the granular soup.

[0105] [Table 6]

[0106] The results of the storage test of granular soup in a constant temperature and high humidity environment are shown in Tables 7 and 8.

[0107] [Table 7]

[0108] [Table 8]

[0109] The changes in appearance and flavor of the granular soups of Example 1 and Comparative Example 1 when stored at room temperature were investigated. 20g of granular soup, 60g of noodles, and 5.5g of ingredients (3.0g of freeze-dried minced meat, 1.5g of microwave-dried chopped fried tofu, 0.6g of air-dried green onions, and 0.4g of air-dried carrot flakes) were placed in paper cups and the lids were sealed. The cups were left undisturbed at room temperature or in a refrigerator at 4°C, and the appearance and flavor were checked every month.

[0110] The granular soup of Comparative Example 1, stored at room temperature, had aggregated to the point where it could not be moved without being struck after 3 months, and had solidified after 6 months. The granular soup of Example 1, also stored at room temperature, maintained good fluidity even after 8 months. On the other hand, when stored under refrigeration, both the granular soups of Comparative Example 1 and Example 1 maintained good fluidity even after 8 months.

[0111] Regarding appearance and flavor, no changes were observed in the granular soups of Comparative Example 1 and Example 1, under both room temperature storage and refrigerated storage conditions.

[0112] Examples 7-10 The granular soup was prepared using the following procedure.

[0113] Dispersed oils were prepared using the same procedure as in Example 1. Their compositions are shown in Table 9. The composition of DISP-5 is also listed again in Table 9. The parts by mass for the components of the dispersed oils in Table 9 are the values ​​relative to 869 parts by mass of (D) food raw materials.

[0114] [Table 9]

[0115] A second mixture was obtained using the dispersed oil obtained by the same procedure as in Example 1. Then, a granular soup was prepared by fluid-bed granulation of the second mixture using the same procedure as in Example 1. In fluid-bed granulation, the intake air temperature was set to 80°C and the target temperature in the fluid-bed was set to 60°C. The spraying of the thickening agent aqueous solution was performed by repeatedly repeating a cycle of spraying for 2.5 minutes and intermediate drying for 20 seconds. After spraying 70 mL of the thickening agent aqueous solution for about 10 minutes, it was dried for 3 minutes, cooled by lowering the intake air temperature to 45°C, and then the granules (granular soup) were collected. Table 10 shows the composition and physical properties of the granular soup.

[0116] [Table 10]

[0117] Table 11 shows the results of the general analysis and bacterial testing of the granular soup.

[0118] [Table 11]

[0119] Table 12 shows the results of the storage test of granular soup in a constant temperature and high humidity environment.

[0120] [Table 12]

[0121] Examples 11-12 Granular soup was prepared using the same procedure as in Example 1. Table 13 shows the composition and physical properties of the granular soup. The composition and physical properties of Comparative Example 1 and Example 4 are also listed again in Table 13.

[0122] [Table 13]

[0123] Table 14 shows the results of the storage test of granular soup in a constant temperature and high humidity environment.

[0124] [Table 14]

[0125] Examples 13-14 The granular soup was prepared using the following procedure.

[0126] Dispersed oils containing extracts or paste seasonings were prepared using the same procedure as in Example 1. Their compositions are shown in Table 15.

[0127] [Table 15]

[0128] (D) Using 600g of B-1 as a food ingredient and 150g of DISP-8 or DISP-9 as a dispersed oil, a second mixture (powdered soup) and granular soup were prepared using the same procedure as in Example 1. Table 16 shows the composition and physical properties of the granular soup.

[0129] [Table 16]

[0130] Table 17 shows the results of the general analysis and bacterial testing of the second mixture (powdered soup) and granular soup.

[0131] [Table 17]

[0132] Table 18 shows the results of the storage test of granular soup in a constant temperature and high humidity environment.

[0133] [Table 18]

Claims

1. (A) At least one fatty acid ester selected from the group consisting of (poly)glycerol fatty acid esters having an average degree of polymerization of the glycerol portion of 1 to 8, an HLB of 1 to 8, and 16 to 22 carbon atoms in the fatty acid portion, (B) Moisturizers, (C) Oils and fats, (D) Food ingredients and A powdered or granular food containing the following, wherein the content of at least one fatty acid ester is 0.2% to 1.6% by mass, the content of the humectant is 0.2% to 8% by mass, the content of the oil is 3% to 20% by mass, and the water activity value after 5 weeks in a constant temperature and high humidity storage test is 0.6 or less. The aforementioned humectant comprises at least one selected from the group consisting of glycerin, sodium lactate, potassium lactate, sodium pyrrolidone carboxylate, and hyaluronic acid. Powdered or granular foods with a Carr index of 70 or higher.

2. (A) Prepare a first mixture of (poly)glycerol fatty acid esters selected from the group consisting of (poly)glycerol fatty acid esters having an average degree of polymerization of 1 to 8 in the glycerol portion, an HLB of 1 to 8, and 16 to 22 carbon atoms in the fatty acid portion, and (D) a food ingredient. (B) A humectant and (C) a humectant dispersion oil containing oils and fats and a second mixture of the first mixture, and To form granules of the second mixture by fluid bed granulation, A method for producing a granular food containing the following: the content of the granular food is 0.2% to 1.6% by mass of the at least one fatty acid ester, the content of the humectant is 0.2% to 8% by mass, the content of the oil is 3% to 20% by mass, and the water activity value of the granular food after 5 weeks in a constant temperature and high humidity storage test is 0.6 or less. A method for producing granular food, wherein the humectant comprises at least one selected from the group consisting of glycerin, sodium lactate, potassium lactate, sodium pyrrolidone carboxylate, and hyaluronic acid.

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