| 摘要 |
PURPOSE:Powdery cheese is combined with a binder and converted into granules of a specific water content whereby the cheese particles are prevented from blocking between particles or particles and the vessel by inhibiting the water content from increasing in the cheese, when the particles are sprayed on food and the the storage of the particles becomes possible for a long period of time. CONSTITUTION:At first, (I) powdery cheese of less than about 0.07mm particle sizes is introduced into a fluid-bed stirrer and air is blown from the bottom. As a fluidized state is kept, a binder is atomized through an atomizing nozzle to effect granulation. Then, (II) the resultant granules are heated with hot air flow at about 30-60 deg.C to give granular cheese of 0.2-1mm particle sizes of less than 8% water content. As the binder is usually used water, but animal oil and vegetable oil are also usable. The amount of the binder jetted is prefer ably 10-100pts.wt. per 100pts.wt. of 100pts.wt. of the powdery cheese.
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