JP4467075B2 - Powder seasoning - Google Patents
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- JP4467075B2 JP4467075B2 JP2005287062A JP2005287062A JP4467075B2 JP 4467075 B2 JP4467075 B2 JP 4467075B2 JP 2005287062 A JP2005287062 A JP 2005287062A JP 2005287062 A JP2005287062 A JP 2005287062A JP 4467075 B2 JP4467075 B2 JP 4467075B2
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 31
- 239000000843 powder Substances 0.000 title description 22
- 210000005253 yeast cell Anatomy 0.000 claims description 26
- 239000000284 extract Substances 0.000 claims description 19
- 235000021067 refined food Nutrition 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 description 9
- 235000013606 potato chips Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000000903 blocking effect Effects 0.000 description 3
- 229940041514 candida albicans extract Drugs 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
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229940072113 onion extract Drugs 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 108700029181 Bacteria lipase activator Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000235646 Cyberlindnera jadinii Species 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000003463 adsorbent Substances 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
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000006065 biodegradation reaction Methods 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 238000010000 carbonizing Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000010169 landfilling Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000010815 organic waste Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明は、酵母菌体残渣を利用した、各種加工食品に用いられる流動性がよくブロッキングを起こしにくい粉末調味料、及び該粉末調味料を利用した加工食品に関する。 The present invention relates to a powder seasoning that uses yeast cell residues and has good fluidity and is unlikely to cause blocking, and a processed food that uses the powder seasoning.
酵母は、醸造、発酵工業、食品工業等、さまざまな産業に広く利用されており、その結果、酵母菌体あるいは酵母菌体残渣等の有機性廃棄物が多量に排出されている。これらは、一部は肥料あるいは飼料の原料として利用されているものの、ほとんどは利用されることなく、海洋投棄、埋め立て、焼却等、廃棄処分されてきた。 Yeast is widely used in various industries such as brewing, fermentation industry, and food industry. As a result, a large amount of organic waste such as yeast cells or yeast cell residues is discharged. Some of these have been used as raw materials for fertilizer or feed, but most have not been used and have been disposed of, such as ocean dumping, landfilling and incineration.
酵母菌体残渣は、酵母菌体から菌体中のエキス、例えば酵母エキス等を抽出した残渣であるが、なおタンパク質・繊維等が含まれていることから、これらを有効利用する方法も提案されてきた。例えば、酵母菌体残渣等を加熱・加圧して木質生分解材とする方法（特許文献１）、酵母菌体残渣等を炭化させてガス吸着材あるいは植物栽培用培地とする方法（特許文献２）、酵母菌体残渣に溶菌酵素を生産する特殊な菌を培養させて可溶化させたのち嫌気的処理する方法（特許文献３）、酵母菌体残渣に特殊な菌を作用させて高度不飽和脂肪酸を富化した動物飼料とする方法（特許文献４）等が報告されている。
しかしながらこれら方法は、処理が煩雑であったり、特殊な菌を作用させなければならいという欠点があり、更に有利な方法が求められていた。
The yeast cell residue is a residue obtained by extracting an extract from the yeast cell, for example, yeast extract, etc., but since it contains protein, fiber, etc., a method for effectively using these is also proposed. I came. For example, a method of heating and pressurizing yeast cell residues and the like to obtain a wood biodegradation material (Patent Document 1), and a method of carbonizing yeast cell residues and the like to make a gas adsorbent or plant cultivation medium (Patent Document 2) ), Culturing special bacteria that produce lytic enzyme in yeast cell residue, solubilizing and then anaerobic treatment (Patent Document 3), letting special bacteria act on yeast cell residue to be highly unsaturated A method for producing an animal feed enriched with fatty acids (Patent Document 4) has been reported.
However, these methods have drawbacks that the treatment is complicated and special bacteria must be allowed to act, and there has been a demand for a more advantageous method.
食文化の多様化あるいはライフスタイルの変化に伴い、各種加工食品が商品化されている。それらに用いられている各種粉末エキス類は高吸湿性のものが多く、粉末化のためには特殊な乾燥方法を必要としたり、粉末化しても保存中に吸湿して固結あるいは潮解するという問題があった。そこで、特定のコーンスターチ、酵素及び酸化剤で処理した澱粉類等を用い粉末化する方法（特許文献５）等が報告されているが、更に有利な方法が求められている。
本発明の目的は、食品工業等から排出される酵母菌体残渣の有効利用を図るとともに、各種加工食品に好適に用いられる粉末化調味料を提供することを課題とする。 It is an object of the present invention to provide a powdered seasoning suitable for use in various processed foods as well as effective utilization of yeast cell residue discharged from the food industry and the like.
本発明者らは、酵母菌体残渣を用いることにより課題を解決できることを見いだし、本発明に到達した。
すなわち本発明は、
（１）酵母菌体残渣及びエキスを含有することを特徴とする、加工食品用粉末調味料、
（２）酵母がキャンディダ属酵母である、上記（１）記載の加工食品用粉末調味料、
（３）上記（１）乃至（２）記載の加工食品用粉末調味料を利用した食品。
を提供するものである。
The present inventors have found that the problem can be solved by using yeast cell residue, and have reached the present invention.
That is, the present invention
(1) A powdered seasoning for processed foods, comprising a yeast cell residue and an extract,
(2) The powdered seasoning for processed food according to (1) above, wherein the yeast is Candida yeast,
(3) Food using the powdered seasoning for processed food as described in (1) to (2) above.
Is to provide.
本発明によると、多量排出されている酵母菌体残渣を、各種加工食品に用いられる粉末調味料として有効に活用でき、廃棄物処理に貢献することができる。
また、本発明の粉末調味料は、特有の風味を有するとともに、流動性もよく、ブロッキングを起こしにくい。
According to the present invention, a large amount of yeast cell residue discharged can be effectively utilized as a powder seasoning used in various processed foods, and can contribute to waste treatment.
Moreover, the powder seasoning of the present invention has a unique flavor, good fluidity, and is less likely to cause blocking.
以下、本発明を詳細に説明する。
本発明の加工食品用粉末調味料は、酵母菌体残渣とエキスを含むものである。
本発明で用いられる酵母菌体残渣とは、酵母菌体からアルカリ抽出の簡単な処理により、酵母菌体中の有用物、例えば酵母エキス等を抽出した残渣であり、タンパク質とグルカン等の細胞壁成分を主とするものである。
使用される酵母は、酵母エキス等を生産するための酵母であればいずれでもよく、例えば、サッカロミセス属酵母、キャンディダ属酵母等を例示することができるが、中でもキャンディダ属酵母が好ましい。
Hereinafter, the present invention will be described in detail.
The powdered seasoning for processed foods of the present invention contains a yeast cell residue and an extract.
The yeast cell residue used in the present invention is a residue obtained by extracting useful substances in yeast cells, for example, yeast extract, etc., by simple treatment of alkali extraction from the yeast cells, and cell wall components such as proteins and glucans. The main thing.
The yeast to be used may be any yeast for producing yeast extract and the like, and examples thereof include Saccharomyces genus yeast and Candida genus yeast, among which Candida genus yeast is preferable.
本発明で用いられるエキスは、肉、魚介類、野菜、果実等を熱水あるいは種々の溶媒で抽出した有機物を含有したもので、高吸湿性あるいは液体の、ビーフエキス、チキンエキス、ポークエキス、かつおエキス、昆布エキス、野菜エキス、オニオンエキス等のエキス類である The extract used in the present invention contains organic substances obtained by extracting meat, seafood, vegetables, fruits, etc. with hot water or various solvents, and is a highly hygroscopic or liquid beef extract, chicken extract, pork extract, and potato. extract, kelp extract, vegetable extract, is an extract such as onion extract
各成分の配合割合は、所望する味付けや風味付けに応じて適宜選択することができるが、酵母菌体残渣：エキス＝８５〜９９：１５〜１（重量部）の範囲であることが望ましい。酵母菌体残渣がこれ未満であると調味料の固結防止効果に劣るので好ましくない。 The blending ratio of each component can be appropriately selected according to the desired seasoning or flavoring, but is preferably in the range of yeast cell residue: extract = 85-99: 15-1 (parts by weight). If the yeast cell residue is less than this, the effect of preventing the caking of the seasoning is inferior, which is not preferable.
本発明の粉末調味料は、高吸湿性あるいは液体のエキス類に酵母菌体残渣を添加し、加熱・乾燥することにより製造される。
加熱・乾燥条件は、用いるエキス類及びその濃縮液の状態等によって異なるが、通常、エキス類を乾燥する方法（ドラムドライ、スプレードライ等）であればどの方法でもよく、経済性、風味の点から、ドラムドライヤー乾燥が好ましい。
The powder seasoning of the present invention is produced by adding a yeast cell residue to a highly hygroscopic or liquid extract, followed by heating and drying.
Heating / drying conditions vary depending on the extract used and the state of the concentrate, but any method can be used as long as the extract is dried (drum drying, spray drying, etc.). Therefore, drum dryer drying is preferable.
本発明の粉末調味料は、塩、砂糖、粉末醤油、粉末みそ、タンパク質をペプチド・アミノ酸に分解した動植物性加水分解物、グルタミン酸ソーダ、イノシン酸ナトリウム、グアニル酸ナトリウム等の化学調味料、唐辛子末、ペッパー等の香辛料、クエン酸、リンゴ酸等の酸味料、澱粉やデキストリンなどの成分と混合し、加工食品のシーズニング等に用いられる。
用いられる加工食品としては、特に制限はないが、ポテトチップス等のシーズニング、ふりかけ、粉末スープなどの粉末食品等が例示される。
The powder seasoning of the present invention includes salt, sugar, powder soy sauce, powder miso, animal and plant hydrolyzate obtained by decomposing protein into peptides and amino acids, chemical seasonings such as sodium glutamate, sodium inosinate, sodium guanylate, and pepper powder. It is used for seasoning of processed foods by mixing with spices such as pepper, acidulants such as citric acid and malic acid, and ingredients such as starch and dextrin.
The processed food to be used is not particularly limited, and examples thereof include seasoning such as potato chips, sprinkling, and powdered food such as powdered soup.
以下、実施例を挙げて本発明を詳細に説明する。
なお、実施例における評価は、以下の方法によった。
（評価方法）
本発明の粉末調味料を配合して作成した加工食品用調味料粉末について、この粉末５ｇを直径３ｃｍ、高さ６ｃｍのガラス瓶に入れ、解放状態で２５〜３０℃、湿度６０％で２４時間放置して、目視により以下の４段階で評価を行った。
◎：潮解も固結もなくさらさらしている。
○：少し固結しているが潮解しておらず、少しの力でバラバラになる。
△：固結していて力を加えてもバラバラにならないが、潮解はしていない。
×：潮解がおこりべたべたしている。
味についてはポテトチップスを作製し以下の４段階で評価を行った。
◎：非常にバランスが良くコク、風味が良くおいしい。
○：風味が良くおいしい。
△：単調な味で風味が弱い。
×：単調な味。塩カドが目立つ。
Hereinafter, the present invention will be described in detail with reference to examples.
In addition, evaluation in an Example was based on the following method.
(Evaluation methods)
About the seasoning powder for processed foods prepared by blending the powder seasoning of the present invention, 5 g of this powder is put into a glass bottle having a diameter of 3 cm and a height of 6 cm and left at 25 to 30 ° C. and 60% humidity for 24 hours in an open state Then, visual evaluation was performed in the following four stages.
◎: It is free from deliquescence and consolidation.
○: A little solidified but not deliquescent, and with a little force it falls apart.
(Triangle | delta): It does not fall apart even if it is solidified and force is applied, but it is not deliquescent.
X: Deliquesce has occurred.
For the taste, potato chips were prepared and evaluated in the following four stages.
A: Very well-balanced, rich, tasty and delicious.
○: Flavor is good and delicious.
Δ: Monotonous taste and weak flavor.
X: Monotonous taste. Salt cadmium is conspicuous.
製造例
キャンディダ・ユティリスＡＨＵ３０５３株を常法により培養し集菌することにより酵母菌体を得た。該菌体からエキス分を熱水抽出し、該熱水可溶性成分（エキス分）を分離・除去することにより、酵母菌体残渣を得た。
Production Example Yeast cells were obtained by culturing and collecting Candida utilis AHU3053 strain by a conventional method. The extract was extracted from the cells with hot water, and the hot water-soluble component (extract) was separated and removed to obtain a yeast cell residue.
実施例１
実施例１で得た酵母菌体残渣とオニオンエキス（井村屋製菓製、オニオンエキスＧ）を、表２に示すような重量部で混合し、ドラムドライヤーで乾燥して粉末調味料を得た。
Example 1
The yeast cell residue and onion extract (Imuraya Seika, Onion Extract G) obtained in Example 1 were mixed in parts by weight as shown in Table 2, and dried with a drum dryer to obtain a powder seasoning.
実施例２
実施例２で得た粉末調味料を用いて表１に示すような配合のポテトチップス用調味料を作製した。これを常法で揚げたポテトチップス１００重量部に対し５重量部添加し良くまぶし、粉末調味料を利用したポテトチップスを得た。
Example 2
Using the powder seasoning obtained in Example 2, a seasoning for potato chips having the composition shown in Table 1 was prepared. 5 parts by weight of this was added to 100 parts by weight of potato chips fried in a conventional manner and sprinkled well to obtain potato chips using a powder seasoning.
比較例１
実施例２の表１に示した粉末調味料を使用しないこと以外は実施例２と同様にポテトチップスを作製した。
Comparative Example 1
Potato chips were produced in the same manner as in Example 2 except that the powder seasoning shown in Table 1 of Example 2 was not used.
比較例２
実施例２の表１に示した粉末調味料をデキストリン（三和澱粉製 サンデック♯７０）に置き換えること以外は実施例２と同様にしてポテトチップスを作製した。
Comparative Example 2
Potato chips were produced in the same manner as in Example 2 except that the powder seasoning shown in Table 1 of Example 2 was replaced with dextrin (Sandek # 70, manufactured by Sanwa Starch).
評価結果を表２に示した。
表２から本発明の粉末調味料を用いることで、加工食品調味料粉末の固結が防止でき、かつ風味が良い加工食品が得られることがわかる。また、固結防止効果は酵母菌体残渣の割合が多いほど有効である。
The evaluation results are shown in Table 2.
It can be seen from Table 2 that by using the powder seasoning of the present invention, the processed food seasoning powder can be prevented from being consolidated and a processed food having a good flavor can be obtained. Moreover, the caking prevention effect is more effective as the proportion of yeast cell residue increases.
本発明によると、多量排出されている酵母菌体残渣を、各種加工食品に好適に用いられる、特有の風味を持ち、流動性がよくブロッキングを起こしにくい粉末調味料として提供でき、かつ、廃棄物処理にも貢献することができる。 According to the present invention, the yeast cell residue discharged in a large amount can be provided as a powder seasoning suitable for various processed foods, having a unique flavor, good fluidity and less blocking, and waste. It can also contribute to processing.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005287062A JP4467075B2 (en) | 2005-09-30 | 2005-09-30 | Powder seasoning |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005287062A JP4467075B2 (en) | 2005-09-30 | 2005-09-30 | Powder seasoning |
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| Publication Number | Publication Date |
|---|---|
| JP2007089543A JP2007089543A (en) | 2007-04-12 |
| JP4467075B2 true JP4467075B2 (en) | 2010-05-26 |
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| JP2005287062A Expired - Fee Related JP4467075B2 (en) | 2005-09-30 | 2005-09-30 | Powder seasoning |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6630948B2 (en) * | 2012-10-15 | 2020-01-15 | 三菱商事ライフサイエンス株式会社 | Seasoning derived from yeast protein |
| JPWO2018034204A1 (en) * | 2016-08-15 | 2019-06-13 | 興人ライフサイエンス株式会社 | Yeast seasoning |
| JP7093243B2 (en) * | 2018-06-28 | 2022-06-29 | 三菱商事ライフサイエンス株式会社 | Anti-caking agent for powder |
| TW202301998A (en) * | 2021-03-18 | 2023-01-16 | 日商三菱商事生命科學股份有限公司 | Anticaking agent for powder |
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| JP2007089543A (en) | 2007-04-12 |
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