JPH07194334A - Sugar granule - Google Patents
Sugar granuleInfo
- Publication number
- JPH07194334A JPH07194334A JP5352607A JP35260793A JPH07194334A JP H07194334 A JPH07194334 A JP H07194334A JP 5352607 A JP5352607 A JP 5352607A JP 35260793 A JP35260793 A JP 35260793A JP H07194334 A JPH07194334 A JP H07194334A
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- granules
- granule
- acidulant
- sugar granules
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 68
- 239000008187 granular material Substances 0.000 title claims abstract description 55
- 239000002245 particle Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 10
- 238000010521 absorption reaction Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000011975 tartaric acid Substances 0.000 abstract description 3
- 235000002906 tartaric acid Nutrition 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 22
- 238000005469 granulation Methods 0.000 description 13
- 230000003179 granulation Effects 0.000 description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 7
- 150000008163 sugars Chemical class 0.000 description 7
- 239000000843 powder Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005550 wet granulation Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- -1 and among them Chemical compound 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000005001 laminate film Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000012495 reaction gas Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、粉末飲料等の粉末食品
に好適に用いられる、顆粒状に加工された糖顆粒に係
り、更に詳しくは、保存中に吸湿しにくく経時的に安定
な、また、その調製時に於ける乾燥性に優れた糖顆粒に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sugar granule processed into granules, which is preferably used for powdered foods such as powdered beverages, and more specifically, is resistant to moisture absorption during storage and stable over time. Further, the present invention relates to a sugar granule having excellent dryness during its preparation.
【０００２】[0002]
【従来の技術】一般に、糖類を顆粒状に加工した糖顆粒
は、さらさらとした性状であることから、コーヒーシュ
ガーとして用いられたり、粉末飲料の糖原料として用い
られている。この糖顆粒は、ショ糖、ブドウ糖等の糖類
を主成分とする糖類を、湿式造粒、押し出し造粒、流動
層造粒等の各種造粒方法によって造粒することにより得
られるが、糖顆粒を湿式造粒した場合、造粒環境によっ
ては、吸湿性が高く、経時的に不安定な糖顆粒が得られ
ることがある。そこで、従来は、糖顆粒の吸湿性を抑え
るために、糖類に対して吸湿性の高い乳糖、コーンスタ
ーチ等の副原料を混練時に添加したり、二次的に糖顆粒
と粉体混合したりすることが行われていた。2. Description of the Related Art Generally, sugar granules obtained by processing sugars into granules are used as coffee sugar or as a sugar raw material for powdered beverages because of their free-flowing properties. The sugar granules are obtained by granulating sugars containing sugars such as sucrose and glucose as a main component by various granulation methods such as wet granulation, extrusion granulation and fluidized bed granulation. In the case of wet granulation, sugar granules having high hygroscopicity and unstable over time may be obtained depending on the granulation environment. Therefore, conventionally, in order to suppress the hygroscopicity of sugar granules, secondary materials such as lactose and cornstarch, which have high hygroscopicity with respect to sugars, are added at the time of kneading, or secondarily powder-mixed with sugar granules. Was being done.
【０００３】しかしながら、製造時の環境が夏期のよう
に非常に高温、高湿度となる場合には、上記の方法では
水分の制御が十分に行えず、得られる糖顆粒は、水分あ
るいは水分活性の高い乾燥不十分な糖顆粒となる場合が
あった。このため、特に、発泡成分として酸味料と重曹
とを含む、発泡性の粉末飲料に使用する場合には、保存
中に、糖顆粒の水分で発泡成分同士が反応してしまい、
粉末飲料の品質を保持できないという問題があった。However, when the environment at the time of production is extremely high temperature and high humidity such as in summer, the water content cannot be sufficiently controlled by the above method, and the obtained sugar granules have a high water content or water activity. Highly inadequate sugar granules could result. Therefore, in particular, containing an acidulant and baking soda as a foaming component, when used in a sparkling powdered beverage, during storage, the foaming components react with each other due to the water content of the sugar granules,
There is a problem that the quality of the powdered beverage cannot be maintained.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、このような
事情に鑑みなされたものであって、その目的とするとこ
ろは、保存中の吸湿が防止された経時的に安定な、ま
た、その調製時に於ける乾燥性が高い糖顆粒を提供する
にある。SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is to prevent moisture absorption during storage and be stable over time. The purpose of the present invention is to provide sugar granules having high drying property during preparation.
【０００５】[0005]
【課題を解決するための手段】上記の目的は、糖類粒子
に酸味料が結着してなる糖顆粒であって、該酸味料の含
有量が糖顆粒全体重量中の０．０１〜２重量％に設定さ
れていることを特徴とする糖顆粒よって達成される。[Means for Solving the Problems] The above object is a sugar granule comprising sugar particles bound to an acidulant, and the content of the acidulant is 0.01 to 2% by weight based on the total weight of the sugar granule. Achieved by sugar granules characterized by being set to%.
【０００６】すなわち、本発明者らは鋭意研究した結
果、糖類を顆粒状に造粒する際に、特定量の酸味料を添
加して混練し、糖類粒子に酸味料が結着した状態の糖顆
粒を製造することによって、製造時の造粒乾燥工程に於
ける糖顆粒の乾燥性が良好になると共に、得られた糖顆
粒の保存中の吸湿が防止されることを見出し本発明に到
達した。That is, as a result of intensive studies by the present inventors, when granulating a saccharide into granules, a sugar in a state in which a specific amount of an acidulant is added and kneaded to bind the acidulant to the sugar particles. It has been found that the production of the granules not only improves the drying property of the sugar granules in the granulation drying step during production but also prevents the obtained sugar granules from absorbing moisture during storage, and thus reached the present invention. .
【０００７】次に、本発明を詳しく説明する。本発明の
糖顆粒は、糖類を主体としてなるものであり、通常、糖
顆粒全体重量中、糖類を８０重量％（以下「％」と記
す）以上含有する。本発明に用いられる糖類としては、
特に限定されるものではなく、一般に食品に用いられて
いる糖類を用いればよい。例えば、ショ糖、ブドウ糖、
麦芽糖、オリゴ糖等が挙げられ、これらは単品もしくは
２種以上組合わせてもよい。Next, the present invention will be described in detail. The sugar granules of the present invention are mainly composed of sugars, and usually contain 80% by weight or more (hereinafter referred to as “%”) of sugars in the total weight of the sugar granules. As the saccharide used in the present invention,
It is not particularly limited, and saccharides generally used in foods may be used. For example, sucrose, glucose,
Maltose, oligosaccharides, etc. are mentioned, and these may be used alone or in combination of two or more kinds.
【０００８】次に、本発明に用いられる酸味料として
は、例えば、酒石酸、クエン酸、リンゴ酸、フマル酸、
アスコルビン酸等が挙げられ、中でも、酒石酸は、風味
及び吸湿防止効果の点で好適である。また、酸味料は単
品でも２種以上組み合わせても良い。また、酸味料の含
有量は、出来上がった糖顆粒全体重量中、０．０１〜２
％、好ましくは０．０５〜１％、更に好ましくは０．３
〜０．５％に設定する。含有量が０．０１％未満の場
合、目的とする吸湿防止効果、調製時の乾燥性が得られ
ず、また、含有量が２％を超えると、酸味料自身の吸湿
性により、糖顆粒のケーキング、ブロッキングを生じ
る。Next, as the acidulant used in the present invention, for example, tartaric acid, citric acid, malic acid, fumaric acid,
Examples thereof include ascorbic acid, and among them, tartaric acid is preferable in terms of flavor and the effect of preventing moisture absorption. The acidulant may be used alone or in combination of two or more kinds. The content of the sour agent is 0.01 to 2 in the total weight of the finished sugar granules.
%, Preferably 0.05 to 1%, more preferably 0.3
Set to ~ 0.5%. If the content is less than 0.01%, the desired effect of preventing moisture absorption and drying properties during preparation cannot be obtained, and if the content exceeds 2%, the acidity of the acidulant itself causes the sugar granules to absorb. Causes caking and blocking.
【０００９】また、上記糖類と酸味料の他、副原料とし
て、澱粉類、蛋白質、着色料、香料、ミネラル類、ビタ
ミン類等を必要に応じて適宜加えてもよい。In addition to the above-mentioned sugars and acidulants, starches, proteins, colorants, flavors, minerals, vitamins and the like may be appropriately added as auxiliary materials.
【００１０】次に、上記糖類と酸味料とを用いて、本発
明の糖顆粒は、例えば、次のようにして製造される。す
なわち、まず、糖類と酸味料とを所望量配合し、混練す
る。混練方法としては、例えば、上記原料を粉体混合し
た後、混合物に対し、１〜５％程度加水するか、あるい
は上記原料を水溶化して混練するようにしてもよい。ま
た、混練装置は特に限定されるものではなく、十分に混
練を行えるものであればよい。Next, the sugar granules of the present invention are produced, for example, as follows, using the above-mentioned sugar and acidulant. That is, first, a desired amount of sugar and acidulant is mixed and kneaded. As a kneading method, for example, the above raw materials may be powder-mixed, and then 1 to 5% of water may be added to the mixture, or the above raw materials may be solubilized and kneaded. The kneading device is not particularly limited as long as it can sufficiently knead.
【００１１】次に、上記混練物を造粒装置によって造粒
し、糖類に酸味料が結着した顆粒を得る。造粒方法とし
ては、解砕造粒、湿式造粒、押し出し造粒、流動層造粒
等が挙げられ、中でも、酸味料に熱履歴が加わりにく
く、加水量が少なくて済み、後の乾燥性が良好な点で解
砕造粒が好適である。次いで、上記造粒物を乾燥し、顆
粒化する。乾燥装置は、乾燥性、操業性の面から流動層
乾燥機を用いることが好適である。Next, the above kneaded product is granulated by a granulating device to obtain granules in which the acidulant is bound to the sugar. Examples of the granulation method include disintegration granulation, wet granulation, extrusion granulation, fluidized bed granulation, and the like. The crushed granulation is preferable because of its good point. Next, the granulated product is dried and granulated. As the drying device, it is preferable to use a fluidized bed dryer in terms of drying property and operability.
【００１２】上記のようにして得られた糖顆粒は、その
まま顆粒状の糖製品として用いたり、粉末飲料等の粉末
食品の糖原料として好適に用いることができる。The sugar granules obtained as described above can be directly used as a granular sugar product or can be suitably used as a sugar raw material for powdered foods such as powdered beverages.
【００１３】[0013]
【発明の効果】以上のように、本発明の糖顆粒は、酸味
料を含有し、主体となる糖類粒子に酸味料が結着した状
態としているので、保存中の吸湿が防止されて、経日安
定性に優れている。従って、粉末のまま販売流通される
各種粉末食品に用いたときに、粉末食品自体の変質を生
じることがない。例えば、酸味料と重曹を発泡成分とし
て含有する発泡粉末飲料に用いた場合には、吸湿に由来
する発泡成分同士の発泡反応が保存中に生じることがな
く、初期の品質を長期間保持することができる。また、
造粒乾燥工程での糖顆粒の乾燥性に優れている。よっ
て、造粒時の環境による影響を受けにくく、高温、高湿
度の場合にも経時的に安定な糖顆粒を製造できるので、
操業性が向上する。次に、本発明を実施例を挙げて具体
的に説明する。As described above, the sugar granules of the present invention contain an acidulant, and the acidulant is bound to the main sugar particles, so that moisture absorption during storage is prevented and Excellent day stability. Therefore, when used in various powdered foods that are sold and distributed as powders, the powdered foods themselves do not deteriorate. For example, when used in an effervescent powdered beverage containing an acidulant and baking soda as an effervescent component, the effervescent reaction between the effervescent components due to moisture absorption does not occur during storage, and the initial quality can be maintained for a long time. You can Also,
Excellent dryness of sugar granules in the granulation drying process. Therefore, it is not easily affected by the environment during granulation, and it is possible to produce sugar granules that are stable over time even at high temperatures and high humidity.
Operability is improved. Next, the present invention will be specifically described with reference to examples.
【００１４】[0014]
【実施例１〜５、比較例１〜３】糖顆粒としたときに表
１に示す組成の糖顆粒となるよう、原料を配合し、配合
物全体の水分が２％となるように加水し、解砕造粒機に
て２８℃、湿度９０％の環境下で造粒した。得られた造
粒物を熱風流動乾燥機にて、６５℃、１５分間の乾燥条
件で乾燥した。上記のようにして得られた糖顆粒につい
て、下記の方法により、水分、水分活性及び経日安定性
を測定、評価した。以上の結果を表１にあわせて示す。Examples 1 to 5 and Comparative Examples 1 to 3 The raw materials were blended so that the sugar granules had the composition shown in Table 1 when the sugar granules were prepared, and water was added so that the water content of the entire blend was 2%. Granulation was carried out with a crushing granulator in an environment of 28 ° C. and a humidity of 90%. The obtained granulated product was dried under a drying condition of 65 ° C. for 15 minutes with a hot air fluidized dryer. The sugar granules obtained as described above were measured and evaluated for water content, water activity and aging stability by the following methods. The above results are also shown in Table 1.
【００１５】〈水分〉ケット水分計にて水分を測定し
た。各糖顆粒共に、乾燥後、温度２０℃、湿度６５％の
恒温槽中に３０分間放置し、顆粒の品温が２０℃になっ
た時点で水分を測定した。<Moisture> Moisture was measured with a Ket moisture meter. After drying each sugar granule, it was left for 30 minutes in a thermostat at a temperature of 20 ° C. and a humidity of 65%, and the water content was measured when the product temperature of the granule reached 20 ° C.
【００１６】〈水分活性〉水分活性は、（糖顆粒の水蒸
気圧）/ （水の水蒸気圧）で求められる数値である。こ
の値が大きいほど、糖顆粒から離脱し易い水分、つまり
自由水が多いことを示す。この水分活性を、電気抵抗式
測定装置にて、温度２０℃、湿度６５％の恒温槽中で３
０分間放置し、顆粒の品温が２０℃になった時点で測定
した。<Water activity> Water activity is a numerical value obtained by (water vapor pressure of sugar granules) / (water vapor pressure of water). The larger this value, the more water that is easily released from the sugar granules, that is, the more free water. This water activity was measured with an electric resistance measuring device in a thermostatic chamber at a temperature of 20 ° C. and a humidity of 65%.
It was allowed to stand for 0 minute and measured when the temperature of the granules reached 20 ° C.
【００１７】〈経日安定性〉水分を遮断する包材に密封
して５５℃の恒温器中に、２４時間静置した後、開封し
て糖顆粒のケーキングの状態を観察した。<Durability over time> After being sealed in a moisture-proof packaging material and allowed to stand in a thermostat at 55 ° C. for 24 hours, it was opened to observe the caking state of sugar granules.
【００１８】[0018]
【表１】 [Table 1]
【００１９】表１の結果から、実施例の糖顆粒は、いず
れも糖顆粒の水分及び水分活性が低い値を示し、顆粒の
乾燥性が良好であった。また、保存後も、糖顆粒のケー
キングが見られず、経時的に安定であった。これに対
し、比較例の糖顆粒は、水分活性が高く、保存後に水分
が増加して糖顆粒にケーキングが生じ、経時的に不安定
なものであった。From the results shown in Table 1, all of the sugar granules of the examples showed low values of water content and water activity of the sugar granules, and the dryness of the granules was good. Further, even after storage, caking of the sugar granules was not observed and it was stable over time. On the other hand, the sugar granules of Comparative Example had a high water activity, and the water content increased after storage to cause caking of the sugar granules, which was unstable over time.
【００２０】[0020]
【使用例】表２の配合にて粉体混合し、発泡飲料用粉末
を調製した。次いで、この粉末をアルミ層入りラミネー
トフィルムに密封包装し、５５℃で２日間放置した。そ
の結果、保存中、包装袋内での酸と重曹との反応は生じ
ず、反応ガスの発生による包装袋の膨張は認められなか
った。また、開封して粉末の状態を観察したところ、ケ
ーキングは認められなかった。[Example of use] Powders were mixed according to the formulation shown in Table 2 to prepare powder for sparkling beverages. Then, this powder was hermetically packaged in a laminate film containing an aluminum layer and left at 55 ° C. for 2 days. As a result, during the storage, the reaction between the acid and the baking soda in the packaging bag did not occur, and the expansion of the packaging bag due to the generation of the reaction gas was not recognized. Further, upon opening and observing the state of the powder, caking was not observed.
【００２１】[0021]
【表２】 ＊１ 実施例１にて調製した糖顆粒を使用した。 ＊２ 重曹８０重量％、粉糖２０重量％。[Table 2] * 1 The sugar granules prepared in Example 1 were used. * 2 80% by weight baking soda and 20% by weight powdered sugar.
Claims (1)
であって、該酸味料の含有量が糖顆粒全体重量中の０．
０１〜２重量％に設定されていることを特徴とする糖顆
粒。1. A sugar granule comprising a sugar particle and an acidulant bound to the sugar granule, wherein the content of the acidulant is 0.
Sugar granules characterized by being set to 01 to 2% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5352607A JP2818106B2 (en) | 1993-12-28 | 1993-12-28 | Sugar granules |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5352607A JP2818106B2 (en) | 1993-12-28 | 1993-12-28 | Sugar granules |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07194334A true JPH07194334A (en) | 1995-08-01 |
| JP2818106B2 JP2818106B2 (en) | 1998-10-30 |
Family
ID=18425202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5352607A Expired - Fee Related JP2818106B2 (en) | 1993-12-28 | 1993-12-28 | Sugar granules |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2818106B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100059049A (en) * | 2008-11-25 | 2010-06-04 | (주)아모레퍼시픽 | Flavored tea with excellent taste and preparation method of thereof |
| KR20160052480A (en) * | 2016-04-20 | 2016-05-12 | (주)아모레퍼시픽 | Flavored tea with excellent taste and preparation method of thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62228252A (en) * | 1986-03-28 | 1987-10-07 | Zenichi Kawashima | Sweet composition |
-
1993
- 1993-12-28 JP JP5352607A patent/JP2818106B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62228252A (en) * | 1986-03-28 | 1987-10-07 | Zenichi Kawashima | Sweet composition |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100059049A (en) * | 2008-11-25 | 2010-06-04 | (주)아모레퍼시픽 | Flavored tea with excellent taste and preparation method of thereof |
| KR20160052480A (en) * | 2016-04-20 | 2016-05-12 | (주)아모레퍼시픽 | Flavored tea with excellent taste and preparation method of thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2818106B2 (en) | 1998-10-30 |
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