TWM641394U - Granular structure with active compound of organic acids - Google Patents

Abstract

Provided is a granular structure for embedding Kombucha mushroom fermentation broth and fibers, and the core thereof is prepared by mixing raw materials and coating granulation by a fluidized bed spray granulator to improve flowability and solubility and to preserve the organic acids in the Kombucha mushroom fermentation broth. Further, the core is embedded in a sustained-release flavoring layer with flavoring ingredients. The sustained-release flavoring layer is then coated with an anti-hygroscopic protective layer to achieve anti-hygroscopic preservation without adding an anti-caking agent.

Description

Granular structure containing organic acid active substances

This creation is about a granular structure, especially a granular structure embedding an organic acid.

Beverages containing organic acid ingredients are often spray-dried at high temperature during the powderization process; however, the organic acid in the product is easily destroyed or volatilized due to high temperature, so it is impossible to effectively retain the organic acid as an ingredient in health care products. Furthermore, the low-temperature refrigeration in the preservation stage of the self-made fermented beverage can only be preserved for one week at most, and the preservation process will inevitably generate energy costs.

In addition, in order to increase the solubility of the product, instant powder drinks are generally obtained by mixing powders with different formulations. Because of the problem of moisture absorption during the mixing process, silicon dioxide is often added to the formulation as an anti-caking agent. However, anti-caking agents are not beneficial to the health of the eaters, and excessive consumption will cause physical burden.

Therefore, there is an urgent need in the art for products that can overcome the above-mentioned problems simultaneously.

In view of the above problems, this creation provides a kind of can embedding organic acid and other active substances A qualitative granular structure comprising a core, a seasoning shell covering the core, and a protective layer covering the seasoning shell, wherein the core contains functional ingredients, and the functional ingredients include fiber and kombucha fermented liquid .

In at least one embodiment of the present invention, the core further comprises black tea powder.

In at least one embodiment of the present invention, the average particle size of the granular structure is at least 0.2 mm. In some specific embodiments of the present invention, the average particle size of the granular structure is 0.2 mm to 0.5 mm.

In at least one specific embodiment of the present invention, the fiber is selected from one or a combination of the group consisting of soluble fiber, chicory fiber, and fructooligosaccharide.

In at least one specific embodiment of the present invention, the functional ingredient further includes an active ingredient, a carrier, an excipient or a combination thereof to help preserve the organic acid.

In at least one specific embodiment of the present invention, the kombucha fermented liquid contains organic acids or probiotics. In some specific embodiments of the present invention, the probiotics are lactic acid bacteria.

In at least one embodiment of the present invention, the organic acid is one or a combination selected from the group consisting of acetic acid, citric acid, succinic acid, oxalic acid, glucuronic acid and gluconic acid.

In at least one specific embodiment of the present invention, the flavoring shell layer includes aroma microcapsules and flavoring ingredients.

In some specific embodiments of this creation, the core is made of kombucha fermented liquid through spray granulation, so it can effectively prevent the organic acid components in the kombucha fermented liquid from being destroyed or volatilized, and will Preparation of powder raw materials into granules can improve the fluidity and solubility of powder. In addition, in addition to flavoring or flavoring ingredients, the seasoning shell also has the protection of organic acid ingredients embedded in it. It can also be designed as a slow-release seasoning shell according to actual needs. In addition, the protective layer has anti-moisture absorption function to replace the anti-caking agent added in the general powder mixing section.

The present invention also provides a method for preparing the above granular structure, which includes sieving the functional ingredient; mixing and drying the functional ingredient; spraying and granulating the functional ingredient to form the core; and forming a coating on the core Seasoning shell and protective layer.

In at least one embodiment of the present invention, the kombucha fermented liquid is spray granulated to form the core. In some specific embodiments of the present invention, the black tea powder, fiber and kombucha fermented liquid or other functional ingredients are quickly and uniformly coated and mixed by using a fluidized bed spray granulation process.

In at least one specific embodiment of the present creation, the temperature of the spray granulation is 30°C to 90°C, 37°C to 43°C, 40°C to 80°C, 77°C to 83°C, 52°C to 74°C, 57°C to 63°C, 49°C to 62°C, or 61°C to 69°C. In some specific embodiments, the temperature of the spray granulation can be about 31°C, 33°C, 35°C, 37°C, 39°C, 41°C, 43°C, 45°C, 47°C, 49°C, 51°C, 53°C ℃, 55℃, 57℃, 59℃, 61℃, 63℃, 65℃, 67℃, 69℃, 71℃, 73℃, 75℃, 77℃, 79℃, 81℃, 83℃, 85℃, 87℃, 89℃, but this creation is not limited to this.

In at least one specific embodiment of this creation, a fluidized bed spray granulator is used to mix and coat granules at about 57°C to 63°C. The granule raw materials include fiber and kombucha fermentation broth; The surface of the core is covered with seasoning ingredients to form a seasoning shell; and the outer layer of the seasoning shell is further formed with an embedding technique to form a protective layer. In some embodiments of the present invention, the protective layer is an anti-moisture-absorbing protective layer to form microcapsule particles, so no additional anti-caking agent is needed.

The particle structure of this creation is more uniform than that of ordinary kombucha mushroom beverage products, so it can improve the fluidity and solubility of the powder. In addition, the spray granulation process in a specific temperature range used in this creation not only retains the organic acid components, but also coats the surface with flavoring ingredients to form a seasoning shell, embeds and protects the organic acid components, and finally coats them with Form a protective layer for the design of microcapsule particles to replace the anti-caking agent added in the general powder mixing process to achieve the preservation of the powder against moisture absorption. On the whole, this creation improves the uniformity of instant tea drink powder, and improves its fluidity and solubility under instant brewing; the functional organic acid components in fermented kombucha mushrooms are embedded and preserved at a specific temperature, In order to achieve a healthy effect; improve the anti-moisture absorption and preservation of instant tea drinks, and the formula combination without adding anti-caking agents conforms to the evolution concept of food clean labels (Clean label), and strengthens the health value of health care products.

The granular structure of this creation can be added directly to drinking water or other beverages to add flavor. When the particle structure of the invention contacts the beverage, the flavoring shell of the particle structure can release the functional ingredients and flavoring agent. In a specific embodiment of the present case, the protective layer will disintegrate, decompose or dissolve after contacting the drink, so that the functional ingredient and the flavoring agent are released in the drink. The functional ingredients, such as organic acid and fiber, are beneficial to the health of the eater, and the functional ingredient can also include active ingredients that promote the preservation of organic acids, which are beneficial to promote the absorption of organic acids. In addition, this creation reduces the use of anti-caking agents and uses embedding technology to replace the anti-caking agents added in the general powder mixing process to achieve the anti-moisture storage of the powder, thus increasing the overall storage time.

Therefore, the particle structure of this creation can take into account the convenience, health benefits and preservation effect of drinks, and strengthen the health value as a health product.

100: Granular structure

11: black tea powder

12: Fiber

13: Kombucha fermented liquid

21: Aroma microcapsules

22: Seasoned Shells

23: Protective layer

a~f: steps

Fig. 1 is the flow chart of the method for preparing the granular structure in one of the specific embodiments of this creation.

Fig. 2 is a schematic cross-sectional view of the granular structure in a specific embodiment of the invention.

The implementation of this creation is described below through specific specific examples. Those with ordinary knowledge in the technical field of this creation can easily understand the spirit, advantages and effects of this creation based on the content disclosed in this specification. However, the specific embodiments of this creation are not intended to limit this creation. This creation can also be realized or applied through other different implementation methods. The details contained in this specification can also be based on different viewpoints and applications, without prejudice to Different changes or modifications are given under the spirit of the original creation.

When "comprising" or "comprising" components or steps described herein, unless otherwise stated, other components or other steps may be included, rather than excluded. In addition, unless otherwise specified herein, the singular forms of "a" and "the" herein include plural referents, and "or" herein is used interchangeably with "and/or".

The numerical ranges described herein are inclusive and combinable, and any value falling within the numerical ranges stated herein can be used as the maximum or minimum value to derive the sub-range; for example, "0.2mm to 0.5mm" The numerical range should be understood as including any sub-range between the minimum value of 0.2mm and the maximum value of 0.5mm, for example: 0.2mm to 0.4mm, 0.3mm to 0.5mm and 0.35mm to 0.45mm and other subranges. In addition, various values described herein can be selectively selected as maximum or minimum values to derive ranges of values; for example, 41°C, 53°C, 65°C can lead to 41°C to 53°C, 41°C to 65°C , The range of values from 53°C to 65°C. In addition, this article The above-mentioned percentage symbol "%" means percentage by weight unless otherwise specified.

As used herein, the term "about" generally means that the value is intended to include a deviation of ±20%, ±10%, ±5%, ±1%, ±0.5%, ±0.1% from the given value or range . Deviations from this value may arise due to, for example, experimental error; standard errors of measurement or processing procedures for preparing compounds, compositions, concentrates, formulations; source, manufacture, purity of starting materials or ingredients of this work; and similar considerations. Alternatively, the term "about" means within an acceptable standard error of the mean when considered by one of ordinary skill in the art. Unless expressly defined, all numerical ranges, amounts, values, ratios such as disclosed herein for materials, durations of time periods, temperatures, conditions of performance, ratios of contents, quantification of the like, are to be understood in all Both cases are modified by the term "about".

The granular structure of the present invention embedding organic acids and active substances includes a core, a seasoning shell and a protective layer, wherein the core contains functional ingredients, and the functional ingredients can include active ingredients that help preserve organic acids, carriers, excipients, etc. Forming agents or combinations thereof; the seasoning shell coats the core; the protective layer coats the entire particle structure.

The method used in the present invention to prepare a particle structure embedding organic acids and active substances includes: mixing functional components with carriers or excipients, making the particle raw materials into uniform particles and cores, wherein the functional components Containing fiber and kombucha fermented liquid; and forming a seasoning shell with seasoning ingredients on the surface of the core to cover the core; finally, completing a protective layer with embedding technology to cover the seasoning shell. The above-mentioned carriers or excipients are food or physiologically acceptable carriers or excipients.

In one embodiment of the present invention, the granular structure helps preserve the organic acid, so it is beneficial to promote the absorption of the organic acid. The granular structure includes the following: a core, a seasoning shell and a protective layer. Preferably, the average particle size is at least 0.2 mm. In another embodiment of the present invention, the particle structure has an average particle size of 0.2mm to 0.5mm, such as but not limited to about 0.25mm, 0.30mm, 0.35mm, 0.4mm, 0.45mm or 0.5mm. In yet another specific embodiment of the present invention, the average particle size of the granular structure is 0.3 mm to 0.5 mm, preferably, the average particle size of the granular structure is 0.4 mm to 0.5 mm. In at least one specific embodiment of the present creation, the particle size of the granular structure is 0.1mm to 1.5mm, such as but not limited to 0.1mm, 0.2mm, 0.3mm, 0.4mm, 0.5mm, 0.6mm, 0.7mm, 0.8mm mm, 0.9mm, 1.0mm, 1.1mm, 1.2mm, mm, 1.3mm, 1.4mm or 1.5mm.

In a specific embodiment of the invention, the shape of the granular structure is selected from the group consisting of sphere, ellipsoid, cube, cylinder, cuboid, tetrahedron, cone, star, heart, sector and shell. one or a combination of the groups.

In a specific embodiment of the present invention, the particle size or average particle size of the core is 0.01mm to 0.3mm, such as but not limited to 0.02mm to 0.1mm, 0.02mm to 0.15mm, 0.06mm to 0.08mm or 0.1mm to 0.3mm.

In one embodiment of the present invention, the core, seasoning shell and protective layer further comprise food or physiologically acceptable carriers or excipients. Food or physiologically acceptable carriers or excipients of this invention include but are not limited to starch (such as: rice starch, wheat starch, corn starch and wheat starch), lactose, sucrose, glucose, corn sweetener, paste Ethrin, cyclodextrin, maltodextrin, resistant starch, soluble fiber from corn, chicory fiber, oligosaccharides, lignin, chitin, hemicellulose, pentosan, beta-glucan, galactomannan Sugar, chitin, gum, soybean dietary fiber, sodium carboxymethyl starch, carboxylated starch propionate, microcrystalline cellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, manna Alcohol, Sorbitol, Magnesium Stearate, Dicalcium Phosphate, Gelatin, Agar, Pectin, Gum Arabic, Sodium Alginate, Carrageenan, Locust Bean Gum, Guanhua Bean Gum, Tara Gum, Konjac Gum, Tragacanth Gum, Corn Sugar Gum, Gelan Gum, Cadlan gum, shellac, water or a combination of two or more. Preferably, the food or physiologically acceptable carrier or excipient is starch, lactose or a combination thereof. Preferably, the food or physiologically acceptable carrier or excipient is starch, oligosaccharide, dextrin, corn-derived soluble fiber, chicory fiber, fructooligosaccharide or a combination of two or more thereof. In a specific embodiment of the present invention, the protective layer comprises colloids, such as but not limited to gelatin, gum arabic, sodium alginate, agar, pectin, shellac, carboxymethyl cellulose, carrageenan, corn sugar , sodium alginate, gellan gum, Guanhua bean gum, tara gum or hydroxypropyl methylcellulose or a combination of two or more of them.

The term "functional ingredients" in this article refers to ingredients that provide consumers with health benefits beyond the basic nutritional value in food, which can improve the health of consumers and/or reduce the risk of diseases for consumers, such as: promoting Gastrointestinal health, aid digestion, strengthen bones, protect teeth, freshen breath, relieve stress and tension, improve or prevent cardiovascular disease, diabetes, obesity or osteoporosis, etc. The functional ingredients of this creation include but are not limited to fiber, kombucha fermented liquid, prebiotics, probiotics, effective ingredients for improving concentration, dietary fiber, vitamins, minerals, carotenoids, flavonoids, enzymes, antioxidants , phytoestrogens, phytosterols, lecithin, fatty acids, amino acids, creatine, proteins (such as soybean protein or collagen), caffeine, peptides, plant extracts, mushroom mycelium, mushroom seeds Entity, Cordyceps mycelium, Cordyceps fruiting body or a combination of two or more of them. In one embodiment of the invention, the functional ingredient is selected from organic acids produced during the production of kombucha mushroom fermented beverage including but not limited to acetic acid.

As used herein, the term "prebiotic" refers to one or more food ingredients, which optionally Sexually stimulate the growth or activity of probiotics in the digestive tract of the host, thereby achieving the effect of promoting the health of the host. In a specific embodiment of the present creation, the prebiotic is selected from one or a combination of sugars, sugar alcohols, and ground spirit powder. Preferably, the carbohydrates are oligosaccharides or polysaccharides. Preferably, the carbohydrates are selected from xylooligosaccharides, soybean oligosaccharides, dietary fiber, fructo-oligosaccharides (FOS), isomaltooligosaccharides, lactulose oligosaccharides, lactulose, galactooligosaccharides Sugar (galacto-oligosaccharide, GOS), raffinose, chicory fiber (inulin), polydextrin, polydextrose, glucose oligosaccharide, mannan oligosaccharide, arabinoid oligosaccharide, fuco-oligosaccharide (fuco-oligosaccharide), shell One or a combination of the group consisting of oligosaccharides (chito-oligosaccharide), lactitol and lactulose. In a specific embodiment of the present creation, the prebiotic is selected from one or a combination of the group consisting of dietary fiber, oligosaccharides, and oligosaccharides. Preferably, the oligosaccharides are fructooligosaccharides, semi- Milk oligosaccharides, chicory fiber or a combination of two or more thereof.

The term "probiotics" herein refers to microorganisms that are beneficial to the health of the host and have no or low pathogenicity. In at least one specific embodiment of the present creation, the probiotics are selected from Bacillus coagulans , Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium infants ), Bifidobacterium lactis, Bifidobacterium longum , Lactobacillus acidophilus , Lactobacillus brevis , Lactobacillus bulgaricus , cheese milk Lactobacillus casei , Lactobacillus fermentum , Lactobacillus gasseri, Lactobacillus helveticus , Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus pentosus , Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus salivarius , Lactococcus lactis , One or a combination of the group consisting of Streptococcus thermophiles, Pediococcus pentosaceus , Pediococcus acidilactici and Bifidobacterium adolescentis . Preferably, the probiotics are selected from the group consisting of Bifidobacterium lactis , Lactobacillus fermentum , Lactobacillus plantarum and Lactobacillus paracasei or a combination thereof.

In at least one specific embodiment of the present creation, the black tea powder with granular structure is selected from the group consisting of Ceylon black tea powder, Earl Gray black tea powder, Assam black tea powder, Darjeeling black tea powder or a combination thereof .

In at least one specific embodiment of the present invention, the granular fiber is selected from one or a combination of soluble fiber, chicory fiber, and fructooligosaccharide.

In at least one specific embodiment of the present invention, the kombucha fermented liquid further includes organic acids or probiotics. In some specific embodiments of the present creation, the organic acid of the kombucha fermented liquid is selected from one or a combination of acetic acid, citric acid, succinic acid, oxalic acid, glucuronic acid and gluconic acid. In some specific embodiments of the present invention, the probiotics are lactic acid bacteria.

The term "release" herein refers to the property of the granular structure of the present invention to deliver its contained components to the outside under a specific external environment, such as but not limited to in a liquid. Yu Ben In a specific embodiment of the creation, the protective layer can improve the anti-moisture absorption and storage properties of the granular structure of the creation. In a specific embodiment of the present invention, the flavoring shell has the function of releasing the functional ingredient, for example, the protective layer and the flavoring shell disintegrate, decompose or dissolve in the liquid to release the functional ingredient. In a specific embodiment of the invention, the liquid is a beverage, preferably drinking water.

The term "flavoring agent" as used herein refers to natural, synthetic or semi-synthetic substances on food or physiologically acceptable, which induce taste, smell, touch and other sensations in the body of the eater, among them, induce sweetness in the body of the eater Those that induce sour taste in the body of the eater are called "sweeteners". Sweeteners in this invention include but are not limited to juices, powders, syrups, extracts, concentrates or flavors obtained from natural plant sources such as: chocolate, lemon, strawberry, banana, berry, mango, cantaloupe , passion fruit, pineapple, peach, cherry, cinnamon, apple, fennel, honey, pear, maple syrup, grape, grapefruit, orange, tangerine, watermelon, monk fruit, mushroom, or vanilla; sugar sweeteners including, but not Limited to lactose, galactooligosaccharides, sucrose, fructose, maltose, glucose or granulated sugar; sugar alcohol sweeteners include but not limited to xylitol, mannitol, sorbitol, erythritol, isomaltulose alcohol, steviol glycoside, erythritol, or lactitol; and artificial sweeteners including, but not limited to, aspartame or its derivatives, acesulfame potassium, neohesperidin dihydrochalcone, liquiritigenin, Acesulfame potassium or sucralose. In a specific embodiment of the invention, the sweetener is Luo Han Guo extract, steviol glycoside, mushroom extract or a combination of two or more thereof. In another specific embodiment, the sweetener is Luo Han Guo extract, sucralose, acesulfame potassium, steviol glycoside or a combination of the two or more. Sour agents in this creation include but are not limited to citric acid, sodium citrate, trisodium citrate, adipic acid, succinic acid, monosodium succinate lactic acid, sodium lactate, malic acid, sodium malate, phosphoric acid, tartaric acid, tartaric acid Sodium, gluconic acid, potassium gluconate, sodium gluconate, acetic acid, glacial acetic acid, or glycine. In one specific embodiment of this creation, The protective layer further comprises a sweetener, a sour agent or a combination thereof, preferably, the sweetener is a syrup, extract, concentrate or spice obtained from a natural plant source, a sugar alcohol sweetener or a combination thereof; More preferably, the sweetener is Luo Han Guo extract, steviol glycoside, sucralose, acesulfame potassium or a combination of two or more thereof. In a specific embodiment of the present invention, the protective layer has the effect of releasing the flavoring agent, for example, the protective layer disintegrates, decomposes or dissolves in the liquid to release the flavoring agent. In one embodiment of the invention, the liquid is drinking water.

In one embodiment of the present invention, no anti-caking agent is added to the protective layer.

In a specific embodiment of the present invention, the protective layer has a thickness of 0.01mm to 0.02mm, 0.03mm to 0.05mm, or 0.015mm to 0.025mm.

In one embodiment of the present invention, the granular structure contains 65.5% to 90.8% functional ingredients. Preferably, the granular structure contains 10% to 30% of the kombucha mushroom-containing fermentation liquid. In one embodiment of the present invention, the granular structure contains 1% to 10% black tea powder. Preferably, the granular structure comprises 50% to 70% fibers. More preferably, the granular structure comprises 20% to 30% of kombucha fermented liquid, 3% to 8% of black tea powder and 60% to 70% of fiber.

In one embodiment of the present invention, fluidized bed spray granulation process is used to mix the functional ingredient with the carrier or the excipient to achieve rapid and uniform mixing.

The following is to further illustrate the characteristics and effects of this creation by means of specific preparation examples and examples, but it is not intended to limit the scope of this creation.

Preparation example

Fig. 1 shows the method for preparing the granular structure of the present invention, which comprises the following steps:

Step (a): sieving functional ingredients such as corn-derived soluble fiber, instant black tea powder, and chicory fiber;

Step (b): Mix and dry the sieved ingredients at a temperature of 57°C to 63°C with fluidized bed drying equipment;

Step (c): subjecting the mixed and dried ingredients to spray granulation to form a core, during which water, flavoring, sweetener, sour agent, colloid or a combination of two or more thereof may be added;

Step (d): adding water, food flavoring agent, sweetener, sour agent, colloid or a combination of two or more thereof to form a seasoning shell covering the core;

Step (e): sequentially add kombucha fermented liquid components, aroma microcapsules and anti-hygroscopic colloid components to dry the granular structure;

Step (f): Sizing the particle structure to achieve the required average particle size and shape.

Example 1: Cross section of granular structure

As shown in FIG. 2 , the granular structure 100 of the invention includes black tea powder 11 , fiber 12 , kombucha mushroom fermentation liquid 13 , flavoring shell 22 and protective layer 23 , wherein the flavoring shell 22 includes aroma microcapsules 21 .

Embodiment 2: The influence of spray granulation temperature on organic acid retention

Using the method described in the above preparation example, under the spray granulation temperature range of 37°C to 43°C, 57°C to 63°C, and 77°C to 83°C, respectively prepare the example A, example A', example B and example of the granule structure B', example C, and measure the acetic acid content (mg) in every gram example when preparation is completed and storage at normal temperature after 1 month, the results are shown in Table 1 and Table 2 below:

The above Table 1 shows that the acetic acid content of Example B is higher than that of Example A and Example C when the preparation of the granular structure is completed. The above table 2 shows that after 1 month storage at normal temperature, the consumption rate of acetic acid in Example B' is lower than that in Example A'. The above data indicate that the granule structure formed by using the spray granulation temperature of 57°C to 63°C has a better acetic acid retention effect.

Embodiment 3: fluidity test

Measure the overall density (bulk density) and tapped density (tapped density) of Example B in Example 2 and commercially available products, and then further calculate its Carr's index (Carr's index) and Hausner ratio (Hausner ratio), the results are as follows Table 3 shows:

*Carr index=[(tap density-bulk density)÷tap density]×100%

*Hausner ratio = tap density ÷ bulk density

The overall density refers to the ratio of the mass of the unvibrated particle sample to its total volume (including the void volume between particles). Generally speaking, the lower the value, the larger the particle size, which is relatively convenient for packaging and transportation. and storage. Tapped density refers to the density after vibrating the container containing the particle sample so that the particles are in a tightly packed state. Carr index and Hausner ratio are fluidity indicators, and the lower the value, the higher the fluidity of the particle sample. It can be seen from the above table that the overall density, Carr index and Hausner ratio of Example B are all lower than those of commercially available products, indicating that the finished product of this creation has better fluidity and filling suitability than other commercially available products, and is more conducive to Packaging, shipping and storage.

The above-mentioned preparation examples or examples are only illustrative descriptions, not intended to limit the present invention. Those skilled in the art can modify and change the above-mentioned embodiments without departing from the spirit and scope of the invention. Therefore, the protection scope of the rights of this creation is defined by the scope of the attached patent application, as long as it does not affect the effect and implementation purpose of this creation, it should be covered in this disclosed technical content.

100: Granular structure

11: black tea powder

12: Fiber

13: Kombucha fermented liquid

21: Aroma microcapsules

22: Seasoned Shells

23: Protective layer

Claims (7)

A granular structure comprising: a core comprising functional components, wherein the functional components comprise fiber and kombucha fermented liquid; a seasoning shell covering the core; and a protective layer covering the seasoning shell , wherein the average particle size of the granular structure is at least 0.2 mm. As for the granular structure described in Claim 1, the core further includes black tea powder. The granular structure according to claim 1, wherein the average particle diameter of the granular structure is 0.2 mm to 0.5 mm. The granular structure according to claim 1, wherein the fiber is selected from one or a combination of the group consisting of soluble fiber, chicory fiber and fructooligosaccharide. The granular structure according to claim 1, wherein the kombucha fermented liquid contains organic acids or probiotics. The granular structure according to claim 5, wherein the organic acid is selected from one or a combination of the group consisting of acetic acid, citric acid, succinic acid, oxalic acid, glucuronic acid and gluconic acid, and the probiotic for lactic acid bacteria. The granular structure as described in item 1 of the scope of the patent application, wherein the flavoring shell layer contains aroma microcapsules and flavoring ingredients.

Images