JPH02286067A - Production of granulated powder - Google Patents

Abstract

PURPOSE:To obtain the subject powder capable of keeping the flavor over a long period by spray-drying and granulating powder containing milk powder, fat, etc., while using a solution containing a specific amount of cyclodextrin as humidifying water. CONSTITUTION:Powder containing milk powder, fat, flavor powder and/or volatile component is spray-dried and then granulated with a wet granulator. In the above process, a solution containing 0.1-35% (preferably 0.4-10%) of cyclodextrin (based on the spray-dried powder) is used as the humidifying water to obtain the objective powder.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing granular powder by a humidified granulation method. More specifically, the present invention relates to a method for producing granular powder that has a high ability to retain flavor and other volatile components during humidified granulation and during storage after granulation. Applicable powders include whole milk powder, creamy milk powder, medium-high fat powder,
Examples include flavor powders, powdered fragrances, powdered pharmaceuticals, powdered cosmetics, powdered bath additives, powdered deodorants, powdered fragrances, and powdered detergents.

Therefore, the present invention is widely used not only in the technical field of food and drink, but also in the technical fields of medicine, cosmetics, industrial chemicals, toiletries, etc.

(Prior art) In order to improve the dispersibility and solubility of powder in water using the spray drying method, the powder is introduced into a drying chamber such as a fluidized bed dryer or a flow coater and granulated using a humidified granulation method. This is a known technique. However, during humidification and granulation, the surface of the powder produced by spray drying is humidified to a considerable depth and then re-dried, resulting in a considerable volatilization of the flavor substances retained in the raw material powder, resulting in a very large quality problem. This has become a problem.

On the other hand, the flavor substance is cyclodextrin (hereinafter referred to as
The phenomenon of inclusion of rcDJ (sometimes referred to as rcDJ) inside the cyclic structure is already known, and the following are examples of applications of this phenomenon to flavor retention during the production of dry foods. Japanese Patent Publication No. 62-15174 discloses that in the production of powdered or granular instant bases, an extract containing CD from tea confectionery using water is taken, mixed with a hot water extract, excipients are added, and the mixture is dried ( freeze-drying).

In JP-A No. 53-18775, CD is added to water to form a paste, fragrance is included in the paste, lactose, dextrin, gums, etc. are added thereto, and the paste is air-dried.

If necessary, more water is added to perform eruption drying. In this publication, Tsutsumi proposes adding the powder thus produced to shortening to use it as a raw material for making biscuits with a strong buttery aroma.

In JP-A No. 60-232070, α-type CD and branched-type CD
A flavor powder is obtained by kneading CD powder candy containing CD powder, perilla flavor or lemon flavor, and adding ethyl alcohol or propylene glycol as a solvent, and then drying with hot air.

In contrast, the present invention uses a specific flavor clathrate such as CD as a solution for humidification during granulation using a humidification granulator, thereby solving the drawbacks of the conventional humidification granulation method. However, this is a novel technical concept that is completely unknown not only in conventional humidification granulation technology but also in CD inclusion technology.

(Problems to be Solved by the Invention) The present invention has been made based on the above-mentioned technical level.

The main purpose of the present invention is to provide milk powder such as whole milk powder and cream powder;
Butter, butter oil, vegetable oil, animal fat, etc. are emulsified using various emulsifiers, caseinate, whey protein, soybean protein, etc., and base materials such as dextrin and lactose are added as necessary, and the mixture is spray-dried. In producing creamy powders, milk-like powders, and products with various flavors added to them, granulation is performed using a humidified granulation method to improve dispersibility and solubility in water, while at the same time To prevent the flavor from dissipating, and to provide a product that can sufficiently retain the flavor even when the moisture content increases slightly during storage.

However, if we try to achieve this goal by reusing conventional technology, that is, by uniformly dissolving CD in concentrated milk or emulsion before drying, spray drying, and then humidifying and granulating. , a large number of CDs are required to achieve sufficient effects. For example, by emulsifying vegetable oil with milk flavor and then powdering it,
When the fat percentage is 60%, protein is 5%, and carbohydrate is 35%, at least 1.
It is necessary to contain 0% CD, and even if all 35% of carbohydrates are CD, satisfactory results cannot be obtained.

On the other hand, CD is produced by allowing CGTasa (cyclomaltodextrin-glucanotransferase), an enzyme produced by Bacillus macerans, to act on starch. however.

CG Ta5a is a type of glycosyltransferase, so starch →
Although it is necessary to direct the reaction equilibrium of CD-malto-oligosaccharide toward the CD production side, it is very difficult to set this condition, and since the production amount of C G Ta5s is low, CD is very expensive. One of the CDs, for example, branched cyclodextrin, has good solubility and is relatively inexpensive, but it is by no means cheap.

In addition, since high-quality flavors are also expensive, the use of such a large number of CDs and the unavoidable loss of flavor means that special flavor powders cannot be used in the applications that the present invention has in mind. Otherwise, it is completely uneconomical. Moreover, when CD is used in large quantities, it also has the disadvantage of imparting an off-taste and flavor to food and drink products. Therefore, the present inventors determined that the CD content in the granulated powder product should be 1.
Even if the amount used is as small as 0% or less, we are considering achieving the aforementioned objectives at a satisfactory level: ■ Preventing flavor dissipation during the manufacturing process, ■ Preserving flavor during storage, and ■ Economic efficiency (minimum cost increase). He did this.

(Means for solving the problem) As a result of careful consideration from various angles, it was completely unexpected that the above objective was achieved when a cyclodextrin (CD) solution was used in place of the water used for humidified granulation. I gained a completely new knowledge that it is achievable. Based on this new knowledge, we further investigated the amount of CD usage.

As a result, the required CD amount is a minimum weight ratio of 0.1% to the spray-dried powder before granulation (hereinafter referred to as the added weight ratio), and preferably 0.4% depending on the properties of the final product.
% or more was found to be necessary. That is, 0.1%
In the following cases, no difference was observed in the residual amount of flavor after humidified granulation compared to when granulation was performed using only water without using CD. It is true that if it is 0.1% or more, this difference becomes obvious and it is effective, but 1 For example, when granulating cheese-flavored powder, in the range of 0.1 to 0.4%, low molecular weight fatty acids and sulfides are volatile. This results in a loss of flavor profile in the product, which is not completely satisfactory. On the other hand, with regard to the amount of CD exceeding 0.4%, the flavor retention effect increases as the amount of CD increases, but beyond a certain level, the amount of CD solution sprayed during humidified granulation increases.
Naturally, the water addition rate during granulation (in the case of patch type humidification granulation, the value obtained by dividing the water in the sprayed humidifying solution by the amount of powder; in the case of continuous type, the ratio of the water and powder supply rate or a certain period of time) The ratio of water and flour added to the container increases. According to the inventors' experimental results, even when humidifying with CD solution, the water addition rate is 0.
15 or higher, first of all, it takes time to dry after humidification, and even if this problem is ignored, the surface of the spray-dried powder is exposed to a cumulative amount of water that accounts for 15% of the powder, so flavor substances are lost during the granulation process. There is no point in adding CD since it volatilizes so violently. More preferably, the hydration rate is o, to (1
The amount of water added should be less than 0%), and if the amount of water added is around this level, the effect of improving flavor retention will begin to appear. By the way, CD
Also, if the viscosity of the CD solution becomes too high, the spraying of the CD solution itself will be hindered, and the liquid sprayed onto the flowing powder will not be able to spread evenly over the powder surface.

Unlike the so-called coating technology, the present invention does not require that the CD completely cover the surface of the powder without any gaps; it is sufficient that the CD is simply spread on the surface rather than inside. Excessive uneven distribution of CD is not preferable because it impairs the flavor retention effect.

FIG. 1 illustrates the change in solubility of various CDs depending on temperature (data: Shimizu Minato Refining Co., Ltd.). As is clear from this figure, for branched CDs, solutions up to 60-70% concentration (w/++) can be prepared at room temperature, and for other CDs with only cyclic structures, γ - About 20-25% for CD, and
For α-CD, around 10-15% is the highest concentration at room temperature. If the intention is to attach as much CD as possible to the powder surface while keeping the hydration rate low, theoretically a 70% (w/++) solution of branched CD can be sprayed during humidified granulation. However, in practice,
A 50% (w/w) solution of branched CD is suitable as a high concentration CD solution. Table 1 summarizes the approximate values of the CD content and water addition rate in the granulated powder when CD solutions of various concentrations are sprayed during humidified granulation (when 3000 g of powder is granulated using a batch flow coater). Ta.

As mentioned above, the water addition rate that meets the purpose of the present invention is the maximum
, tS (or 15%), as shown in Table 1, when the water addition rate is 0.15 and the maximum amount of CD is dissolved in the humidifying liquid, the weight ratio of CD added is 35%.

When using a humidifying liquid with a concentration of 50%, which is close to the highest among the more practical CD addition weight ratios, the maximum CD content in the granulated powder is 15
%. Furthermore, as mentioned above, when the water addition rate is set to 0.10 (or 10%) or less in order to maintain more desirable flavor, when a 70% concentration humidifying liquid is used, the addition weight ratio is 23% or less, and 50% or less. If you use a humidifying solution with a concentration of 10
% or less. According to the inventor's research, this value of 10% allows for smooth humidified granulation, satisfactorily retains flavor even for flavors that easily evaporate, and is an economically reasonable addition to CD. This was the upper limit of the rate.

Therefore, the amount of CD added in the present invention is 0.1% to 35%.
, more preferably 0.4% to 10%.

For humidifying and granulating various spray-dried powders.

By using the humidifying liquid as described above, the residual flavor intensity after granulation and storage was dramatically increased.

Although the mechanism behind this phenomenon is not completely clear and requires further research, it can be assumed as follows.

During eruption drying, the sugar used as a base material quickly forms a matrix that retains the flavor.
Flavors from the raw materials or intentionally added remain to a considerable extent. When the powder in this state is subjected to a humidified granulator, the moisture content on the powder surface increases and when the matrix is broken and the water evaporates again, a large amount of flavor material is usually lost. However, if a highly concentrated cyclodextrin solution is introduced instead of water at this time, it is thought that flavor loss can be greatly suppressed due to the flavor inclusion ability, adsorption ability, and matrix forming ability of cyclodextrin itself. It will be done. Furthermore, when granulated powder is stored, it gradually absorbs moisture and loses its flavor, but in the granulated powder of the present invention, even if the cyclodextrin content of the entire powder is less than 10%, it is Since it is concentrated on the very surface layer, it is thought that it has a strong ability to prevent flavor substances from volatilizing from the surface.

Furthermore, the fact that the total surface area of granulated powder is considerably smaller than before granulation should have a positive effect on flavor retention.

In order to improve the flavor retention effect even a little.

It is also possible to dissolve or disperse CD in a concentrated liquid or an emulsified liquid before spray drying. This is somewhat effective in preventing flavor volatilization, especially during spray drying, but
It has little effect on preventing flavor volatilization from the powder surface layer during humidified granulation.

Hereinafter, the present invention will be explained in more detail using experimental examples and examples.

(Experiment Example 1) The flavor retention effect of adding cyclodextrin dissolved in the humidifying liquid during humidification granulation can be observed when no cyclodextrin is used at all, and when using concentrated liquid or emulsified liquid at the stage of preparing spray-dried powder. The following experiment was conducted to compare the effect of adding

First, spouted dried fat emulsified powders A and B having two types of compositions (Blend 1 and Blend 2) shown in Table 2 were prepared. A valve homogenizer with a processing capacity of 350 Q/hr (homogenization pressure 150 kg/aJ) was used to prepare the emulsion.

Spray drying was performed using a small spray dryer (manufactured by NIRO) equipped with a centrifugal atomizer.

Table 2 Spray-dried powder preparation blended vegetable oil (balm oil dispersion) - a-gazeinate maltose delta decalactone o. t
o. i Water 5050 Sample name Spray-dried powder A Spray-dried powder B was operated at a temperature of 60°C to obtain 1i granulated powder C. Also, 3 kg of the spray-dried powder A was granulated under the same conditions except that only water 60-Q was sprayed instead of Isoelite to obtain a granulated powder. Samples A and B obtained as above. C,
For D, for A and B immediately after spray drying, for C,
Regarding D, deltadecalactone was quantified immediately after the completion of granulation. Further, these samples were placed in a polyethylene bag and stored for 4 weeks at a temperature of 30° C. and a relative humidity of 80%, and delta decalactone was quantified every week. The results are shown in Table 3.

Spray-dried powder A. with the composition of Table 2 according to the above.
10 kg of each of B was made. 3k of spray-dried powder A
g into a flow coater (Okawara Seisakusho M>), and from the top, a two-fluid nozzle was used to spray 30 g of Isoelite (branched cyclodextrin) dissolved in water to make 60 mQ. As is clear from the above, in sample A, the residual amount of delta decalactone decreased to 6% after 4 weeks of storage.In sample B, in which Isoelite was added to the emulsion, the residual amount of flavor remained after spray drying and after storage. Although the amount is somewhat higher than that of sample A, it has decreased to 15% after 4 weeks.The results of the granulation powder show that only humidified granulation was performed without adding cyclodextrin, and delta decalactone remained. Volume is 70% to 30%
This indicates a sharp decline.

However, the rate of flavor reduction during the subsequent storage period was slower than in the case of sample A;
This is thought to be due to the decrease in powder surface area due to granulation.

Sample C, in which cyclotextrin was added to these samples and subjected to humidified granulation, showed no decrease in flavor due to the granulation operation, and the decrease in flavor was small during the subsequent storage period, indicating the effectiveness of the present invention. It has become a thing.

(Example 1) 1 kg of fresh cream with a fat percentage of 25%, 50 g of sucrose fatty acid ester of IILBII, 3 g of 2-tocopherol, 100 g of enzymatically decomposed butter, and 500 g of dextrin.
After adding and dissolving 500 g of lactose, the mixture was heat sterilized. Next, the mixture was homogenized using a homomixer at 7,600 rpm for 2 minutes, and further homogenized using a valve homogenizer at a pressure of 10 kg/J. The resulting emulsion was pulverized using a spray dryer equipped with a pressure spray nozzle. Approximately 3.5k obtained here
3 kg of the spray-dried cream powder was put into the flow coater used in Experimental Example 1, and humidified and granulated while spraying 50% Isoelite solution from the upper two-fluid nozzle at 150 degrees per 20 minutes. When 500 g of the obtained granulated powder (A) and 500 g of spray-dried powder (B) that was not subjected to humidification and granulation were placed in polyethylene bags and stored at room temperature for one year, B had a weak cream flavor and was used as a raw material for confectionery. However, A retained its flavor sufficiently and could be used.

(Example 2) 30 kg of cheddar cheese and 25 kg of unaged Gouda cheese
was crushed into small pieces with a diameter of 711 I and a length of 3 to 8 (1 m), and this was put into a fermenter.
kg, a mold-derived protease preparation, and calf pharynx-derived lipase were added and cultured at 35° C. for 4 days to form a liquid. 3 kg of sodium casein and 300 g of stearic acid monoglyceride were added thereto, dissolved and dispersed, heat sterilized, homogenized, 30Q of a separately heat sterilized dextrin aqueous solution (30%) was mixed, and then spun drying was performed.

This was introduced into a fluidized bed type humidifying granulator and subjected to humidifying granulation using an isoelite solution, so that the weight ratio of branched cyclodextrin added was 1.5%.

The cheese-flavored powder thus obtained not only had a strong flavor and good balance with the taste, but also maintained its flavor pattern even when stored in a polyethylene bottle for a long period of time.

(Effects of the Invention) According to the present invention, a novel configuration is adopted in which humidification and granulation are performed using a CD-containing solution, and moreover, a solution containing a specific amount of CD, as humidification water.

In addition to the remarkable effect of being able to maintain flavor and other volatile components for a long period of time, there is also the great economical advantage of being able to use very small quantities of very expensive CDs.

Therefore, in addition to cheese, cream, and milk powder, the present invention can also be applied to milk tea, apple tea, lemon tea, various flavored teas, milk cocoa, milk coffee,
Instant and other food and drink products such as coffee sugar; volatile chemicals and ingredients.

It can also be widely applied to pharmaceuticals containing fragrances, cosmetics, industrial chemicals, toiletry products (deodorants, detergents, deodorants, etc.), household hygiene chemicals, etc.

Part 1 figure

[Brief explanation of the drawing]

FIG. 1 is a graph illustrating changes in solubility of various cyclodextrins depending on temperature. Agent Patent Attorney Door 1) Parent Male Temperature (00

Claims (1)

[Claims] When spray-drying a powder containing milk powder, fat, flavor powder, and/or volatile components and granulating it using a humidifying granulator, the amount of humidifying water added to the spray-dried powder is 0.1%. ~35%, more preferably 0.4-10
% of cyclodextrin.