Method for producing granule composition

Abstract

The purpose of the present invention is to make it possible to obtain a granule composition which suppresses the occurrence of undissolved remnants upon dispersion in an aqueous solvent, and to provide a method for producing a granule composition having excellent granulation properties. This method for producing a granule composition comprises: (1) a step for mixing a carbohydrate, a sucrose fatty acid ester, and an agglutinating powder to obtain a mixture for granules; (2) a step for heating the mixture for granules and melting the carbohydrate and the sucrose fatty acid ester to obtain a rubber-like mixture; and (3) a step for solidifying the rubber-like mixture to obtain solid matter for granules, wherein the agglutinating powder is at least one material selected from the group consisting of starchy raw materials, protein raw materials, and seasonings.

Description

Method for producing granular composition

[0001] The present invention relates to a method for producing a granular composition that can be used for preparing various beverages and foods.

[0002] Conventionally, various methods have been proposed as methods for producing granular compositions that can be used for preparing various foods and beverages when added to an aqueous solvent, and particles that can be used in preparations. For example, Patent Document 1 discloses a method for producing a flavor-containing granular composition, which is characterized by mixing a flavor, a saccharide having a melting point of 80°C to 130°C, an acidic substance and a carbonate to obtain a mixture, heating the mixture to a temperature not lower than the melting point of the saccharide and not higher than 130°C without adding water to melt or semi-melt the saccharide, then cooling and solidifying the same. Patent Document 2 discloses a beverage powder containing pea protein as a protein, and one or more emulsifiers selected from the group consisting of glycerin fatty acid ester with an HLB of 8 or more, sucrose fatty acid ester with an HLB of 8 or more, and lecithin as an emulsifier. Patent Document 3 discloses a method for producing an amino acid-containing granular preparation, which is characterized by comprising adding an additive having both binding action and lubricating action to a granulation target containing 30% by weight or more of an amino acid, and performing extrusion granulation. Patent Document 4 discloses a whey protein-containing granule comprising a polyglycerol fatty acid ester having lauric acid as a constituent fatty acid and an HLB of 13 to 18.

[0003] Japanese Unexamined Patent Application Publication No. 2015-174915 Japanese Unexamined Patent Application Publication No. 2021-069305 Japanese Unexamined Patent Application Publication No. 2006-070024 International Publication No. WO 2007 / 123113

[0004] Powder raw materials such as wheat flour and protein raw materials have the property of easily aggregating. When such powder raw materials are added to an aqueous solvent when preparing sauces, beverages, etc., so-called lumps are formed and undissolved residues may remain. An object of the present invention is to provide a method for producing a granular composition which can obtain a granular composition with suppressed undissolved residue when dispersed in an aqueous solvent and is excellent in granulation properties.

[0005] As a result of diligent research, the present inventors have found that the above problems can be solved by a method for producing a granular composition using carbohydrates, sucrose fatty acid esters, and a cohesive powder, and have completed the present invention. That is, the present invention has the following configuration: [1] A method for producing a granular composition, comprising: (1) a step of mixing carbohydrates, sucrose fatty acid esters, and a cohesive powder to obtain a granular mixture; (2) a step of heating the granular mixture to melt the carbohydrates and sucrose fatty acid esters to obtain a rubbery mixture; and (3) a step of solidifying the rubbery mixture to obtain a solid for granules, wherein the cohesive powder is at least one selected from the group consisting of starchy raw materials, protein raw materials, and spices. [2] The method for producing a granular composition according to [1], wherein the total content of carbohydrates and sucrose fatty acid esters is 10 to 50% by mass of the total mass of the granular mixture, and the mass ratio of carbohydrates to sucrose fatty acid esters is 30:1 to 2.5:1. [3] The manufacturing method according to [1] or [2], wherein step (2) is heating the granular mixture to a product temperature of 80°C or higher. [4] The manufacturing method according to any one of [1] to [3], further comprising step (4) grinding the rubbery mixture or solid material for granulation. [5] The manufacturing method according to any one of [1] to [4], wherein 90% by mass or more of the granular composition passes through a mesh opening of 1200 μm, and 45% by mass or more does not pass through a mesh opening of 106 μm. [6] The manufacturing method according to any one of [1] to [5], wherein the granular composition is a seasoning for preparing sauces, soups, beverages, confectionery, or bean paste. [7] The manufacturing method according to any one of [1] to [5], wherein the granular composition is a food product for adding to sauces, soups, or beverages.

[0006] According to the present invention, a granular composition can be obtained in which undissolved material is suppressed when dispersed in an aqueous solvent, and a method for producing a granular composition with excellent granulation properties is provided.

[0007] [Method for producing granular composition] The method for producing the granular composition of the present invention comprises: (1) a step of mixing a carbohydrate, a sucrose fatty acid ester, and a cohesive powder to obtain a granular mixture; (2) a step of heating the granular mixture to melt the carbohydrate and sucrose fatty acid ester to obtain a rubbery mixture; and (3) a step of solidifying the rubbery mixture to obtain a solid for granulation, wherein the cohesive powder is at least one selected from the group consisting of starchy raw materials, protein raw materials, and spices.

[0008] (Carbohydrates) In the present invention, carbohydrates with a melting point or glass transition temperature (Tg) of 90 to 130°C are preferred. Specific examples of carbohydrates include fructose, maltose, oligosaccharides (containing 2 to 10 monosaccharides linked together, or oligosaccharides), dextrin, or sugar alcohols (sorbitol, erythritol, malbit, reduced starch syrup, lactitol, xylitol, etc.). Fructose, maltose, sorbitol, or xylitol are preferred, and maltose (melting point: 102°C) or xylitol (melting point: 92°C) are more preferred. Carbohydrates may be used alone or in combination of two or more. Because such carbohydrates have relatively low melting points, the heating temperature when heating the granular mixture containing carbohydrates, sucrose fatty acid ester, and coagulable powder to melt the carbohydrates can be set low. As a result, browning of the granular composition can be suppressed, and burnt odor can be suppressed. In the present invention, carbohydrates are preferably used as the main raw material for the binder (binding agent) when producing the granular composition. The carbohydrate content is preferably 0.5% by mass or more, more preferably 2.0% by mass or more, and even more preferably 6.0% by mass or more, based on the total mass of the granular mixture containing carbohydrates, sucrose fatty acid ester, and coagulable powder. The upper limit is not particularly limited, but is preferably 90% by mass or less, more preferably 75% by mass or less, and even more preferably 60% by mass or less. In this specification, the content of each component relative to the total mass of the granular composition can also be within the same range as the content relative to the total mass of the granular mixture.

[0009] (Sucrose fatty acid ester) In the present invention, sucrose fatty acid ester is used together with carbohydrates as a binder for the granular composition. The inventors have found that when a granular mixture containing carbohydrates, sucrose fatty acid ester, and agglomerable powder is heated, the sucrose fatty acid ester, which has a lower melting point than carbohydrates, melts first. This results in lower viscosity when the sucrose fatty acid ester and carbohydrates melt compared to when only carbohydrates are used as a binder, allowing for efficient binding of the sucrose fatty acid ester and carbohydrates to the agglomerable powder, thus improving granulation. Furthermore, the inventors have found that the solubility of the resulting granular composition in an aqueous solvent is improved compared to when only carbohydrates are used as a binder, and undissolved residue can be suppressed. This is thought to be because the presence of sucrose fatty acid ester in the melted and solidified carbohydrates makes it easier for the granular composition to disperse in an aqueous solvent. The HLB value of the sucrose fatty acid ester used in the present invention is not particularly limited, but is preferably 11 to 20, and more preferably 15 to 20. By using a sucrose fatty acid ester having such a specific HLB value, it is possible to suppress undissolved residue when the resulting granular composition is dispersed in a water-soluble solvent. Furthermore, the viscosity when the sucrose fatty acid ester is melted is relatively low, making it easy to stir and mix, thus providing excellent manufacturability. As the fatty acid of the sucrose fatty acid ester, examples include linear or branched saturated or unsaturated fatty acids with preferably 12 to 22 carbon atoms, more preferably 16 to 18 carbon atoms. Specifically, it is preferably stearic acid, palmitic acid, lauric acid, myristic acid, oleic acid, behenic acid, erucic acid, or a mixture thereof, more preferably stearic acid (melting point of sucrose stearate ester: 52 to 59°C) or palmitic acid (melting point of sucrose palmitic acid ester: 51 to 57°C), and even more preferably stearic acid. The purity of the fatty acids in the sucrose fatty acid ester is not particularly limited, but is preferably 70% or higher.The sucrose fatty acid ester content is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more, based on the total mass of the granular mixture containing carbohydrates, sucrose fatty acid ester, and flocculating powder. The upper limit is not particularly limited, but is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less. The total content of carbohydrates and sucrose fatty acid ester is preferably 10 to 50% by mass, more preferably 15 to 40% by mass, and even more preferably 17 to 30% by mass, based on the total mass of the granular mixture containing carbohydrates, sucrose fatty acid ester, and flocculating powder. The mass ratio of carbohydrates to sucrose fatty acid ester (carbohydrates:sucrose fatty acid ester) is preferably 30:1 to 1:1, more preferably 20:1 to 1.5:1, and even more preferably 15:1 to 2.5:1.

[0010] (Agglomerating Powder) As the agglomerating powder, at least one selected from the group consisting of starchy raw materials, protein raw materials, and spices is used. In this specification, agglomerating powder means a substance that does not disperse in water and forms aggregates by the adhesion of particles to each other. Examples of starchy raw materials include grain flour, bean flour, seed flour, starch, modified starch, pregelatinized starch, moist heat-treated starch, processed grain flour products, processed rhizome products, etc., with grain flour, bean flour, or starch being preferred. Examples of grain flour include wheat flour, whole wheat flour, graham flour, corn flour, rice flour, joshinko flour, shiratamako flour, mochiko flour, dango flour, buckwheat flour, rye flour, oatmeal flour (oat flour), etc. Examples of bean flour include soybeans, adzuki beans, mung beans, peas, chickpeas, black bean flour, broad beans, etc., which are ground into powder. Examples of nut flours include cocoa, almonds, cashews, walnuts, pistachios, macadamia nuts, chia seeds, etc. (cocoa powder, almond flour, etc.). Examples of starches include corn starch, potato starch, wheat starch, tapioca starch, rice starch, cassava starch, sweet potato starch, pea starch, etc. Examples of modified starches include oxidized starch, phosphate cross-linked starch, acetate starch, acetylated phosphate cross-linked starch, acetylated adipate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, etc., derived from the above starches. Examples of pregelatinized starches include pregelatinized starches of the above starches and modified starches. Examples of moist heat-treated starches include starches obtained by moist heat treatment of the above starches. Examples of processed grain products include breadcrumbs, etc., using the above grain flours and starches. Examples of processed rhizome products include flake-like products made by shredding, drying, crushing, or grinding the rhizomes of potatoes, sweet potatoes, and other plants. It is preferable to use starchy raw materials with a particle size in the range of 5 to 600 μm.

[0011] Examples of protein raw materials include animal and plant proteins such as whey protein, casein protein, mixed milk protein, soy protein, and pea protein, with whey protein, soy protein, or pea protein being preferred. It is preferable to use protein raw materials with a particle size in the range of 5 to 300 μm. Examples of spices include black pepper, white pepper, cayenne pepper, long pepper, Japanese pepper, turmeric, saffron, cumin, coriander, cardamom, nutmeg, mace, cinnamon, cloves, fennel, dried tangerine peel, chili pepper, paprika, ginger, garlic, onion, allspice, caraway, thyme, sage, marjoram, rosemary, anise, star anise, lemongrass, basil, oregano, fenugreek, bay leaf, parsley, celery, and celery seed, with coriander, turmeric, or cumin being preferred. It is preferable to use spices with a particle size in the range of 50 to 500 μm. As the cohesive powder, it is preferable to use cereal flour, whey protein, or whey protein. The particle size of the cohesive powder is preferably 5 to 600 μm, more preferably 30 to 500 μm, and even more preferably 50 to 300 μm. In this specification, the particle size of the cohesive powder refers to the value measured by the sieving method. The content of the cohesive powder is preferably 5 to 95% by mass, more preferably 50 to 85% by mass, and even more preferably 60 to 85% by mass, based on the total mass of the granular mixture containing carbohydrates, sucrose fatty acid esters, and cohesive powder. The total content of carbohydrates, sucrose fatty acid esters, and cohesive powder is preferably 30 to 100% by mass, more preferably 50 to 100% by mass, and even more preferably 70 to 100% by mass, based on the total mass of the granular mixture. Furthermore, the mass ratio of the total content of carbohydrates and sucrose fatty acid esters to the coagulating powder is preferably 1:3 to 1:20, more preferably 1:4 to 1:15, and even more preferably 1:4.5 to 1:10.

[0012] (Other materials) In the method for producing the granular composition, other materials such as seasonings, acidulants, extracts, dairy ingredients, oils and fats, vitamins, artificial sweeteners, sugar alcohols, flavorings, and colorings may be used. Examples of seasonings include carbohydrates other than those mentioned above (preferably carbohydrates with a melting point or glass transition temperature (Tg) exceeding 130°C), maple syrup, agave syrup, coconut sugar, salt (sodium chloride), inorganic salts such as potassium chloride, tripotassium phosphate, and dipotassium hydrogen phosphate, amino acid-based seasonings such as monosodium glutamate, sodium L-aspartate, DL-alanine, L-isoleucine, and glycine, nucleic acid-based seasonings such as sodium inosinate, sodium guanylate, and 5'-ribonucleotide sodium (a mixture of sodium inosinate and sodium guanylate), organic acids such as calcium citrate, trisodium citrate, sodium succinate, and potassium gluconate, powdered broth from bonito flakes, mackerel flakes, flying fish broth, kelp, shiitake mushrooms, etc., powdered sauces, powdered ketchup, powdered mayonnaise, etc. Examples of fermented seasonings include powdered miso, powdered soy sauce, powdered vinegar, powdered sake, powdered mirin, and powdered fish sauce. Examples of acidulants include citric acid, malic acid, phosphoric acid, guanylic acid, lactic acid, succinic acid, and phytic acid. Examples of extracts include powders of meat extract (extracts from livestock such as beef, pork, and chicken, and fish such as bonito, mackerel, and flying fish), vegetable extract, fruit extract, and yeast extract. Examples of dairy ingredients include whole milk powder, skim milk powder, creaming powder, cheese powder, butter powder, and powdered yogurt. Examples of oils and fats include solid oils and fats that are solid at room temperature, such as palm oil, beef tallow, lard, and butter, and hydrogenated oils derived from liquid oils, such as rapeseed oil, corn oil, safflower oil, olive oil, and fish oil. Note that oils and fats are not limited to powdered (solid) forms, but may also be used in liquid form. By using such oils and fats, uneven heating during the production of the granular composition can be improved, and the flavor of the resulting granular composition can be enhanced. When using oils and fats, the oil and fat content in the granular composition is preferably 8% by mass or less, and more preferably 5% by mass or less.By using oils and fats in such quantities, the dispersibility of the granular composition in water-soluble solvents can be improved. Examples of vitamins include vitamin A, B vitamins (thiamine, riboflavin, niacin, adenine, pantothenic acid, pyridoxine, biotin, adenylic acid, folic acid, cyanocobalamin, carnitine, inositol), vitamin C, vitamin D, vitamin E, vitamin K, and their derivatives. Examples of synthetic sweeteners include aspartame, sucralose, acesulfame potassium, cyclamate, stevia, saccharin, thaumatin, and neotame. Examples of sugar alcohols include sugar alcohols other than those mentioned above for carbohydrates, preferably those with a melting point or glass transition temperature (Tg) exceeding 130°C, such as maltitol, reduced starch syrup, HSH (hydrogenated starch hydrolysates, a mixture of multiple sugar alcohols), isomalt, lactitol, and mannitol. The flavorings include vanilla, citrus fruits such as orange and lemon, fruit flavors such as strawberry, apple, melon and banana, spices such as mint, cinnamon, pepper, clove, garlic, ginger, leek, tea, hops, rose, jasmine, geranium, cherry blossom and camphor, aromatic vegetables, herbal medicines, natural essential oils derived from various plants such as herbs and flowers, dairy flavors such as raw milk, processed milk, butter, cheese, cream and yogurt, and cheese flavor. In addition, the components of these fragrances include vanillin, limonene, citral, citronellal, menthol, cinnamonaldehyde, eucalyptol, benzyl acetate, linalool, coumarin, methylsalicylic acid, ethyl maltol, hexyl cinnamic aldehyde, isoamyl acetate, phenylethyl alcohol, geraniol, hexyl acetate, eugenol, camphor, lactones, methyl ketones, lower fatty acids, etc. As for colorants, examples include caramel color, red yeast rice color, chlorophyll, gardenia color, annatto color, tar color, spirulina color, paprika color, safflower color, beet red, turmeric color, etc.The particle size of the other materials is not particularly limited, but is preferably 5 to 600 μm, more preferably 30 to 500 μm, and even more preferably 50 to 300 μm. The content of the other materials is preferably 0 to 60% by mass, more preferably 0 to 40% by mass, and even more preferably 0 to 30% by mass, relative to the total mass of the granular mixture containing the carbohydrates, sucrose fatty acid ester, and flocculating powder. The other materials are preferably mixed together with the carbohydrates, sucrose fatty acid ester, and flocculating powder when preparing the granular mixture in step (1) of the method for producing the granular composition.

[0013] The following describes each step of the method for producing the granular composition of the present invention. (1) Step of mixing carbohydrates, sucrose fatty acid ester, and agglomerating powder to obtain a granular mixture. In step (1), carbohydrates, sucrose fatty acid ester, and agglomerating powder are mixed. The mixing method and conditions are not particularly limited. For example, it is preferable to put carbohydrates, sucrose fatty acid ester, agglomerating powder, and other materials as needed into a container and mix them so that the carbohydrates, sucrose fatty acid ester, and agglomerating powder are uniformly mixed. In this case, a powder mixer or a heated granulator may be used as needed. Examples of powder mixers include stirring kettles, kneaders, Nauter mixers, ribbon mixers, and extruders. Examples of heated granulators include extruders and stirring granulators. The temperature and time when mixing carbohydrates, sucrose fatty acid ester, and agglomerating powder are not particularly limited and can be adjusted as appropriate. For example, it is preferable to mix the granular mixture for 0.1 to 60 minutes (preferably 0.3 to 45 minutes, more preferably 0.5 to 30 minutes) so that the final product temperature of the granular mixture is 5 to 40°C (preferably 10 to 35°C, more preferably 15 to 30°C).

[0014] (2) Step of heating the granular mixture to melt the carbohydrates and sucrose fatty acid esters and obtain a rubbery mixture. In step (2), the carbohydrates and sucrose fatty acid esters in the granular mixture obtained in step (1), which includes carbohydrates, sucrose fatty acid esters, and agglomerable powder, are melted. The temperature at which the granular mixture is heated is preferably a temperature that melts the carbohydrates and sucrose fatty acid esters. The temperature at which the granular mixture is heated is preferably 80°C or higher, more preferably 90°C or higher, and even more preferably 100°C or higher. The upper limit of the temperature of the granular mixture is preferably 180°C or lower, more preferably 175°C or lower, and even more preferably 170°C or lower. Since the sucrose fatty acid esters melt when they come into contact with the heated surface of a heating device, in this specification, the temperature of the granular mixture may be the highest temperature of the granular mixture itself when it is heated and mixed, or it may be the highest temperature of the heated surface to which the granular mixture comes into contact with the device that heats and mixes the granular mixture. In step (2), the granular mixture may be left to stand while being heated to the above-mentioned product temperature, or the granular mixture may be mixed while being heated. When heating and mixing the granular mixture, it is preferable to mix it in the same manner as in step (1) so that the carbohydrates, sucrose fatty acid ester, and cohesive powder are uniformly mixed. The time for heating the granular mixture in step (2) is not particularly limited, but is preferably 1 to 60 minutes, more preferably 3 to 45 minutes, and even more preferably 5 to 30 minutes. Step (2) may be carried out separately from step (1), or it may be carried out immediately following step (1). Therefore, the mixing method, temperature, apparatus, and other conditions used in step (1) may be used as they are in step (2). In step (2), a rubbery mixture containing molten carbohydrates and sucrose fatty acid ester and cohesive powder is obtained. In one embodiment, this rubbery mixture is a cohesive, soft, rubbery mixture in which the cohesive powder is bound by the molten carbohydrates and sucrose fatty acid ester.According to the manufacturing method of the present invention, by using sucrose fatty acid ester together with carbohydrates, the viscosity during melting is lower than when carbohydrates alone are used as a binder, thus enabling efficient binding with cohesive powders.

[0015] (3) Step to solidify the rubbery mixture to obtain granular solids In step (3), the rubbery mixture obtained in step (2) is solidified. The conditions for solidifying the rubbery mixture are not particularly limited, and the rubbery mixture may be left to stand at room temperature and solidified over time, or the rubbery mixture may be solidified by cooling. The ambient temperature when solidifying the rubbery mixture to obtain granular solids is preferably 0 to 40°C, and more preferably 10 to 35°C. The time for solidifying the rubbery mixture over time and / or by cooling is not particularly limited, but for example, it is preferably 3 to 60 minutes, and more preferably 10 to 40 minutes, at the above ambient temperature.

[0016] (4) Step of grinding the rubbery mixture or solid material for granulation The method for producing the granular composition of the present invention may further include step (4) of grinding the rubbery mixture or solid material for granulation. Step (4) may be a step of grinding the rubbery mixture obtained in step (2), or a step of grinding the solid material for granulation obtained in step (3), or it may include both of these steps. The order in which step (4) is carried out may be during or after step (2) or step (3). That is, step (4) may be carried out anywhere after step (2), and may be carried out during step (2) or step (3), in the order of step (2), step (4), and step (3), or in the order of step (2), step (3), and step (4). From the viewpoint of easily producing a uniform granular composition, it is preferable to carry out step (4) during step (2) or step (3). The grinding should be carried out until the desired particle size of the granular composition is obtained. When grinding, a wooden spatula or the like may be used, or a grinding machine such as a vibratory mill, ball mill, feather mill, or hammer mill may be used. If a heated granulator is used in step (2) and the rubbery mixture is ground in parallel with step (2), the grinding may be done using the stirring blades or crushing blades provided in the heated granulator.

[0017] The method for producing the granular composition of the present invention preferably does not involve the step of adding liquid water. According to the method for producing the granular composition of the present invention, a granular composition that can be easily dispersed in a water-soluble solvent can be obtained by dissolving the carbohydrates and sucrose fatty acid esters, and then solidifying them to make the carbohydrates glassy, ​​without adding water separately. In this specification, liquid water refers not to water vapor, but to, for example, water droplets with a diameter of 20 μm or more, or 0.0042 μL or more of liquid water, or liquid water supplied at 10% by mass or more of the total mass of the granular mixture containing carbohydrates, sucrose fatty acid esters, and cohesive powder. According to the method for producing the granular composition of the present invention, the carbohydrates, sucrose fatty acid esters, and cohesive powder can be uniformly mixed without adding water separately. Furthermore, since there is no need for a drying step of the obtained granular composition, it is possible to prevent changes in flavor and scattering of aroma due to heating in the drying process, and the granular composition can be easily produced.

[0018] [Granule Composition] The granule composition obtained by the method for producing the granule composition of the present invention contains carbohydrates, sucrose fatty acid esters, and agglomerating powder. The granule composition preferably has a structure in which agglomerating powder is bound to vitrified carbohydrates with sucrose fatty acid esters interposed therein. The granule composition is preferably a seasoning for preparing sauces, soups, beverages, confectionery, or bean paste. The granule composition is also preferably a food product for adding to sauces, soups, or beverages. The granule composition can be used by dispersing it in an aqueous solvent. Examples of aqueous solvents include water, milk, fruit juice, beverages, soups, miso soup, curry sauce, stew, and other liquid foods. Because the granule composition obtained by the method for producing the granule composition of the present invention contains carbohydrates and sucrose fatty acid esters as binders, it can be easily and uniformly dispersed in an aqueous solvent regardless of the temperature of the aqueous solvent. For this reason, the granular composition can be used as a base for various beverages, soups, stews, sauces, cream-like foods (soft serve ice cream, ice cream, Turkish ice cream, whipped cream, etc.), or as a seasoning for sauces, curries, Hayashi rice sauces, stews, or hot pot dishes simply by mixing it with an aqueous solvent such as water, hot water, or milk. If the coagulating powder is a nutritional material, the granular composition can also be added to water, beverages, or liquid foods such as soups to enhance nutrition, or used as a nutritional supplement. When the granular composition is dispersed in an aqueous solvent, for example, if the coagulating powder is pregelatinized starch, the pregelatinized starch will absorb water and gelatinize and dissolve; if it is not gelatinized starch, it will gelatinize and dissolve upon heating; or if it is a lipophilic material, for example, the emulsifying action of the sucrose fatty acid ester in the granular composition, or by simultaneously adding a thickener to increase the viscosity of the aqueous solvent, can maintain a uniform dispersion in the aqueous solvent without settling or floating. The particle size of the granular composition is preferably 20 μm to 3000 μm, more preferably 30 μm to 2000 μm, even more preferably 40 μm to 1500 μm, and even more preferably 50 μm to 1200 μm.Furthermore, it is preferable that the granular composition contains at least 90% by mass, more preferably 95% by mass, of which at least 90% by mass of the granular composition passes through a sieve with a mesh opening of 1200 μm (i.e., the amount of granular composition remaining on a sieve with a mesh opening of 1200 μm is preferably 10% by mass or less, more preferably 5% by mass or less), and at least 45% by mass, more preferably 48% by mass, of which at least 45% by mass does not pass through a sieve with a mesh opening of 106 μm (i.e., the amount of granular composition passing through a sieve with a mesh opening of 106 μm is preferably 55% by mass or less, more preferably 52% by mass or less). When the granular composition is used as a seasoning for preparing food and beverages such as sauces, soups, beverages, confectionery, and sauces, or when the granular composition is a food product to be added to food and beverages such as sauces, soups, and beverages, the amount of granular composition used is preferably 0.1 to 30% by mass, more preferably 0.5 to 25% by mass, and even more preferably 1 to 18% by mass, relative to the total mass of these food and beverages. By using the granular composition obtained by the manufacturing method of the present invention, it is possible to obtain a desirable food or beverage in which undissolved residue is suppressed when added to an aqueous solvent.

[0019] [Preparation of Granular Composition] The granular composition of the example was prepared using the materials listed in Table 1. Specifically, carbohydrates, sucrose fatty acid ester, and coagulating powder (50-100 g in total) were placed in a polyethylene bag, and the opening of the bag was sealed while air was present inside the bag and it was inflated. Then, these powders were thoroughly mixed by shaking the bag for 0.5 minutes. Next, 10 g of the mixed powder was placed in an IH-compatible pot with a diameter of 20 cm and lightly leveled with a wooden spatula. Aluminum foil was pressed against the rim of the pot to cover the mixed powder and seal the pot. Using a tabletop IH cooker, the pot was heated for 5 minutes at a temperature in the range of 130-170°C. After heating, the aluminum foil was removed, and the sample (rubber-like mixture) that had solidified at the bottom of the pot was crushed with a wooden spatula. Subsequently, the crushed rubber-like mixture was transferred to a stainless steel tray and cooled by dissipation at 25°C for 10 minutes to obtain the granular composition. Comparative Example 2 involved heating a mixture of carbohydrates and cohesive powder in the same manner as described above, and then adding and mixing sucrose fatty acid ester after heating. When heating and mixing the mixed powder, the bottom of the pot in contact with the mixed powder reaches the highest temperature during heating. The highest product temperature listed in Table 1 was measured as follows: A static surface temperature sensor (ANRITSU N-241K-01) attached to a temperature measuring instrument (ANRITSU THE PRINTER AP-210) was brought into contact with the bottom of the heated pot, and the temperature was measured every 5 to 10 minutes during heating and stirring. The highest temperature displayed on the measuring instrument during heating and stirring was defined as the "highest product temperature".

[0020] [Evaluation of Granular Compositions] The undissolved components and granulation properties of the obtained granular compositions were evaluated by the following method. The results are shown in Table 1. <Evaluation of Undissolved Components> A stirrer (Three One Motor, manufactured by Shinto Kagaku Co., Ltd.) equipped with a small stirring blade (propeller R) was placed in a 200 mL beaker, with the lower end of the stirring blade positioned 0.5 cm above the bottom of the beaker. The granular compositions of the examples and comparative examples listed in Table 1 were added to this beaker in the amounts used for undissolved component evaluation as shown in Table 1, 150 g of cold water (15-22°C) was poured in, and the mixture was stirred at 200 rpm for 60 seconds. The granular compositions were added in such a ratio of cohesive powder to 150 g of cold water that the ratio was the same. These stirring conditions were slow enough that undissolved components (clumps) would form if the components used in each example and comparative example were added to cold water in the same ratio without granulation. Furthermore, the undissolved particles in the sample were in three states: (1) clumps of powder floating in the liquid, (2) clumps of powder remaining on the rim of the bottom of the beaker, and (3) clumps of powder floating on the surface of the liquid. After stirring, the undissolved particles adhering to the top and bottom of the beaker (as described in (2) and (3) above), and the undissolved particles remaining on the top surface of the sieve after passing through a 75 μm mesh sieve (as described in (1) and (3) above) were visually observed, and the maximum length of the undissolved particles was measured with a 15 cm ruler. For each example and comparative example, the undissolved particles were evaluated using the following criteria, based on the clump with the largest maximum length. Criteria 3 to 5 indicate that the particles are within the acceptable range. (Evaluation Criteria) 5: No undissolved material at all (nothing remains on the top and bottom of the beaker or on the top surface of the sieve) 4: Almost no undissolved material (maximum length less than 5 mm) 3: Mostly dissolves, but some undissolved material remains (maximum length 5 mm or more and less than 10 mm) 2: A lot of undissolved material remains (maximum length 10 mm or more and less than 15 mm) 1: Almost no undissolved material remains (maximum length 15 mm or more) <Evaluation of Granulation Properties> 4 g of the granular composition was placed on a sieve with a mesh size of 106 μm and rotap was performed for 3 minutes. The weight of the sieve and receiver before and after rotap was measured to calculate the ratio of ON (not passing) and Pass (passing) of the 106 μm mesh size.(Evaluation Criteria) 5: 51% by mass or more does not pass through a mesh opening of 106 μm 4: 48% by mass or more and less than 51% by mass does not pass through a mesh opening of 106 μm 3: 45% by mass or more and less than 48% by mass does not pass through a mesh opening of 106 μm 2: 42% by mass or more and less than 45% by mass does not pass through a mesh opening of 106 μm 1: Less than 42% by mass does not pass through a mesh opening of 106 μm <Overall Evaluation> The overall evaluation of the obtained granular composition was performed according to the evaluation criterion with the lower result of the above evaluation results for undissolved material and granulation properties. (Evaluation Criteria) 5: Very preferable 4: Preferred 3: Somewhat preferred 2: Acceptable 1: Undesirable.

[0021]

[0022] The granular composition of the example showed suppressed undissolved residue when dispersed in cold water and was efficiently granulated. In contrast, the granular composition of Comparative Example 1, which was produced using only carbohydrates and cohesive powder, and the granular composition of Comparative Example 2, in which sucrose fatty acid ester was added after heating of the carbohydrates and cohesive powder, showed a large amount of undissolved residue when dispersed in cold water and exhibited poor granulation properties. From the above, it was found that the method for producing the granular composition of the present invention using carbohydrates, sucrose fatty acid ester, and cohesive powder can produce a granular composition with suppressed undissolved residue when dispersed in an aqueous solvent and is a manufacturing method with excellent granulation properties.

Claims

1. A method for producing a granular composition, comprising: (1) a step of mixing a carbohydrate, a sucrose fatty acid ester, and a cohesive powder to obtain a granular mixture; (2) a step of heating the granular mixture to melt the carbohydrate and sucrose fatty acid ester to obtain a rubbery mixture; and (3) a step of solidifying the rubbery mixture to obtain a solid for granulation, wherein the cohesive powder is at least one selected from the group consisting of starchy raw materials, protein raw materials, and spices.

2. The manufacturing method according to claim 1, wherein the total content of carbohydrates and sucrose fatty acid esters is 10 to 50% by mass relative to the total mass of the granular mixture, and the mass ratio of carbohydrates to sucrose fatty acid esters is 30:1 to 2.5:

1.

3. The manufacturing method according to claim 1, wherein step (2) includes heating the granular mixture to a product temperature of 80°C or higher.

4. The manufacturing method according to claim 1, further comprising the step of (4) crushing a rubbery mixture or a solid for granules.

5. The manufacturing method according to claim 1, wherein 90% by mass or more of the granular composition passes through a mesh opening of 1200 μm, and 45% by mass or more does not pass through a mesh opening of 106 μm.

6. The manufacturing method according to any one of claims 1 to 5, wherein the granular composition is a seasoning for preparing sauces, soups, beverages, confectionery, or a sauce for a gravy.

7. The manufacturing method according to any one of claims 1 to 5, wherein the granular composition is a food product for addition to a sauce, soup, or beverage.

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