Granular food and method of manufacturing same
AssigneeSanyo Foods Co., Ltd.
InventorHiroyuki NAGAOKA
Life of this patent
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Abstract
Provided is a granular food that contains a fat or oil at a high concentration, yet has a high fluidity suitable for filling containers, and is capable of forming oil droplets when hot water is poured thereto. A granular food according to one embodiment of the present invention comprises (A) at least one fatty acid ester selected from the group consisting of a (poly)glycerol fatty acid ester having an average degree of polymerization in the glycerol moiety of 1-8 and a sucrose fatty acid ester having an HLB value of 8 or less, (B) a polyol, (C) a fat or oil and (D) a food material. In this granular food, the sum of angle of repose and angle of collapse is 87° or less and the compressibility is 15% or less.
Claims13
A method for the production of a granular food product, comprising:
- forming a granulated substance by granulating a mixture of (A) at least one fatty acid ester selected from the group consisting of a (poly)glycerin fatty acid ester having an average degree of polymerization of glycerin moieties of 1 to 8 and having a hydrophilic-lipophilic balance (HLB) of 6 or less, and a sucrose fatty acid ester having an HLB of 6 or less, and (D) a food product raw material, and
- spraying a polyol dispersion oil containing (B) a polyol and (C) a fat onto the granulated substance,
- wherein the polyol is glycerin, and wherein the (poly)glycerin fatty acid ester has a fatty acid moiety of 16 to 22 carbon atoms.
A method for the production of a granular food product, comprising:
- forming a granulated substance by granulating (D) a food product raw material, and
- spraying a polyol dispersion oil containing (A) at least one fatty acid ester selected from the group consisting of a (poly)glycerin fatty acid ester having an average degree of polymerization of glycerin moieties of 1 to 8 and having a hydrophilic-lipophilic balance (HLB) of 6 or less, and a sucrose fatty acid ester having an HLB of 6 or less, (B) a polyol, and (C) a fat onto the granulated substance,
- wherein the polyol is glycerin, and wherein the (poly)glycerin fatty acid ester has a fatty acid moiety of 16 to 22 carbon atoms.
A method for the production of a granular food product, comprising:
- preparing a first mixture of (A) at least one fatty acid ester selected from the group consisting of a (poly)glycerin fatty acid ester having an average degree of polymerization of glycerin moieties of 1 to 8 and having a hydrophilic-lipophilic balance (HLB) of 6 or less, and a sucrose fatty acid ester having an HLB of 6 or less, and (D) a food product raw material,
- preparing a second mixture of a polyol dispersion oil containing (B) a polyol and (C) a fat and the first mixture, and
- forming a granulated substance by granulating the second mixture,
- wherein the polyol is glycerin, and wherein the (poly)glycerin fatty acid ester has a fatty acid moiety of 16 to 22 carbon atoms.
Dependencies are inferred from the claim text.