Title:
【発明の名称】新規な顆粒状食品の製法
Document Type and Number:
Japanese Patent JP2980778
Kind Code:
B2
Abstract:
PURPOSE:To effectively reinforce and suppress the evaporation loss of a flavor component and to impart and strengthen arbitrary flavor by emulsifying a flavor component with an adhesive paste having bondability and using the obtained emulsified flavor as a binder for the granulation of fine powder of food material. CONSTITUTION:An emulsified liquid produced by emulsifying essential oil, compounded flavor, etc., with an adhesive paste having bondability (e.g. gum arabic, starch, gum guaiac and gelatin) is used as a binder for the granulation of finely pulverized spice, herb, etc., powder of fancy drink, powder of fruit juice, powder of animal or vegetable extract, etc., by a fluidized layer granulator, etc. The binder is sprayed to the powder and the mixture is granulated and dried by a conventional method.
Inventors:
KUNO YASUSHI
CHINO YOSHIAKI
CHINO YOSHIAKI
Application Number:
JP22946592A
Publication Date:
November 22, 1999
Filing Date:
August 06, 1992
Export Citation:
Assignee:
HASEGAWA KORYO KK
International Classes:
A23F5/36; A23L2/00; A23L2/39; A23L27/00; A23P1/04; A23C9/18; (IPC1-7): A23L1/00; A23F5/36; A23L1/22; A23L2/39; A23P1/04