JP2012210230A - Milk substitute and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk substitute dispersing/dissolving well with water or warm water without developing a churning phenomenon, excellent in emulsion stability, and not solidifying during its preservation.SOLUTION: This milk substitute contains powdery oil-and-fat containing plant oil-and-fat having 10 to 20°C elevation melting point.

Description

  The present invention relates to powdered fats and oils, milk substitutes using the same, and methods for producing the same.

  In the production of larvae such as calves, piglets, and goats, and the breeding of other larvae, it is widely practiced to feed artificial milk instead of breast milk. This milk substitute is made mainly of skim milk powder, dry whey and other milk components, and is blended with oils, sugars, cereals and the like, and is supplied after dissolved or emulsified and dispersed in water or hot water. Milk substitutes containing a large amount of fats and oils are high in calories and can promote early growth, but have low solubility and dispersibility in water and hot water, a large fat globule diameter, and poor emulsion stability. There have been problems of causing separation of oils and fats and poor digestibility and causing diarrhea. In addition, since the fats and oils are repeatedly melted and consolidated due to the temperature difference during storage, the fats and oils ooze out and the powders are solidified.

  Therefore, in order to solve such a problem, a method for producing a milk replacer in which liquid oil is sprayed on a powder raw material mainly containing a milk component and granulated has been reported (Patent Document 1), but still emulsification stability. The oils and fats are separated when dispersed and dissolved. In addition, a method of granulating powder oil and fat with other powder raw materials in advance is also known (Patent Document 2). However, it takes time to disperse and dissolve in water and warm water, and a charring phenomenon ( When the milk replacer was added to water or warm water and stirred, the emulsification was broken and a phenomenon in which fat globules and the like aggregated occurred.

JP 2003-189799 A JP 2006-94710 A

  The present invention has been made in view of the above-described conventional problems and situations, and is well dispersed and dissolved in water and warm water without causing a charring phenomenon, excellent in emulsion stability, and solid even during storage. It is an object to provide milk replacer that does not tie.

  As a result of intensive studies to solve the problem, the inventor of the present invention produces a charring phenomenon if a powdered fat containing a vegetable oil with an ascending melting point of 10 to 20 ° C. is used as the fat mixed in the milk substitute. The present invention was completed by discovering that it was well dispersed and dissolved in water and warm water without any problems, was excellent in emulsification stability, and kept in a granular form without being consolidated during storage.

  That is, this invention solves the said subject with the powdered fats and oils characterized by containing vegetable fats and oils with a raise melting | fusing point of 10-20 degreeC.

  Moreover, this invention solves the said subject with the milk replacer characterized by containing the said powdered fats and oils.

  Furthermore, this invention solves the said subject with the manufacturing method of the milk replacer characterized by carrying out the fluidized-bed granulation of the replaceable milk powder composition containing the said powdered fats and oils.

  If milk substitutes are produced using the powdered fats and oils of the present invention, milk substitutes that are extremely well dispersed and dissolved in water and warm water without causing a charring phenomenon and that have a small fat globule diameter and excellent emulsion stability can be obtained. Can do. Moreover, this milk replacer exhibits a smooth granular shape without being consolidated during storage.

  The rising melting point of the vegetable oil used in the present invention is 10 ° C to 20 ° C, preferably 15 ° C to 19 ° C. As vegetable oils and fats, as long as their use is recognized as edible oils and fats, their raw materials and their purification levels are not limited, but for example, palm oils such as palm oil, palm kernel oil, palm olein oil, Mention may be made of coconut oil or fractionated oils thereof, and medium-chain fatty acid triglycerides. Examples of the medium-chain fatty acid triglyceride include triglycerides having a fatty acid having 6 to 12 carbon atoms as a constituent fatty acid. In this invention, you may use the said vegetable oil and fat independently, and you may adjust so that a raise melting | fusing point may be in the range of 10-20 degreeC using 2 or more types of vegetable oil and fat from which melting | fusing point differs. In addition, soybean oil and other vegetable oils can be used to adjust the rising melting point. The rising melting point in the present invention refers to the temperature at which a sample softens and begins to rise when the sample is heated in a capillary tube, and is measured according to the method described in “Standard Oil Analysis Test Method” (1996 version) shown below. can do.

Measuring method of rising melting point Sample Preparation (1) Thaw the sample and filter with dry filter paper.
(2) Attach one end of a capillary tube (inner diameter: 1 mm, outer diameter: 2 mm or less, length: 50 to 80 mm, both ends open) to a completely melted sample (usually 60 ° C.), and put the sample to a height of about 10 mm. Fill and quickly solidify with ice pieces.
(3) Leave at 10 ° C. or lower for 24 hours, or leave on ice for 1 hour, and then test.
2. Method (1) The sample-prepared capillaries are quickly brought into close contact with the lower part of the thermometer by a rubber ring or an appropriate method, and their lower ends are aligned.
(2) A thermometer (length 385 to 390 mm, mercury length 15 to 25 mm, 0.2 ° C. scale) with a capillary in close contact with a beaker filled with water at a temperature about 20 ° C. lower than the expected melting point. Immerse it in and place the lower end of the thermometer at a depth of 30 mm below the water surface.
(3) While stirring the water in a beaker (500 to 1000 mL) by an appropriate method, heat the mixture so as to increase by 2 ° C./min at first. After reaching 10 ° C. below the predicted melting point, the temperature is set to 0.5 ° C./min.
(4) The temperature at which the sample begins to rise in the capillary is defined as the melting point.

  The amount of the vegetable oil / fat is preferably 40 to 80% by mass and particularly preferably 45 to 65% by mass in the total mass of the powdered oil / fat raw material. If it is less than 40% by mass, it is difficult to satisfy calories for nutritional design, while if it is more than 80% by mass, it is difficult to make a powdered oil and fat, and storage stability tends to deteriorate.

  In addition to the above vegetable oils and fats, the powdered oils and fats of the present invention include, for example, lecithin, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyoxyethylene glycerin fatty acids. It is preferable to incorporate an emulsifier such as an ester. Moreover, powdered milks such as skim milk powder and whole fat milk powder; sugars, polysaccharides (dextrin, gums), silica, silicic acid, sodium caseinate and the like can be appropriately blended as necessary.

It does not restrict | limit especially as a manufacturing method of powder oil. For example, after mixing the above vegetable oil and fat with other powder oil and fat raw materials as necessary to obtain a mixed oil composition, this is homogenized using a high-pressure homogenizer, colloid mill, homomixer, etc., and then the resulting mixture Powdered fats and oils can be obtained by drying the emulsion. Examples of the method for drying the powdered oil include a spray drying method (spray drying method) using hot air, a vacuum freeze drying method, and the like. The obtained powdered fats and oils can be suitably used particularly as powdered fats and oils for milk substitutes.
The mixed emulsion for preparing the powdered fats and oils of the present invention has the fat globules obtained by dispersing and dissolving the obtained powdered fats and oils in water or warm water because the fat globules in the mixed emulsion are refined by an emulsifying action. The diameter is small and uniform. Therefore, since the milk fat milk produced using this powder has a very small fat globule diameter when dispersed or dissolved in water or warm water, a milk substitute having excellent emulsification stability can be obtained.

  The milk substitute of the present invention can be produced by subjecting the milk powder composition containing the above-mentioned powdered fats and oils to fluidized bed granulation with a fluidized bed granulation dryer or the like. In addition, the method of adding fats and oils after granulating the milk substitute material excluding powdered fats and oils by the fluidized bed granulation method in advance, the improvement of the churn phenomenon etc. compared with the milk substitutes obtained by the conventionally known methods Although accepted, it is difficult to obtain a satisfactory milk substitute.

In the milk powder substitute composition, in addition to powdered fats and oils, milk components such as powdered milk such as skim milk powder and whole milk powder, whey protein concentrate (WPC), whey such as dried whey, etc .; soybean meal, concentrated soybean protein Proteins such as wheat protein, casein, and gluten, or modified products thereof, and hydrolysates thereof; powder materials such as sugars, vitamins, minerals, seasonings, and spices can be blended. Among these, it is particularly preferable to use one or more milk components such as milk powder and whey as a main component from the viewpoints of nutrition and palatability.
The blending amount of the powdered fat is preferably 15 to 70% by mass, particularly preferably 20 to 60% by mass, based on the total mass of the milk powder substitute composition, from the viewpoints of stability and digestibility.

The fluidized bed granulation is preferably carried out by spraying water while the above milk powder composition is fluidized with hot air at 80 ° C to 120 ° C. When performing the fluidized bed granulation, a binder solution containing an emulsifier solution or dextrin may be sprayed instead of water.
3-20 mass% is preferable with respect to the total mass of a milk powder substitute composition, and, as for total amount, such as water to spray, 5-15 mass% is especially preferable.

Moreover, it is preferable to spray an emulsifier solution immediately before the drying step of fluidized bed granulation from the viewpoint of preventing adhesion to the container wall, improving dispersion / solubility in water or warm water, and defoaming effect. As another effect of spraying the emulsifier solution, it also has an effect of reducing the amount of emulsifier used.
The emulsifier solution contains 1 to 50% by mass of the same emulsifier as described above, 0.01 to 2% by mass, especially 0.1 to 1% by mass as an emulsifier, based on the total mass of the milk powder substitute composition. % Spraying is preferred.

  The milk replacer of the present invention thus obtained is calculated based on the percentage by weight passed when sieving with an air jet sieve (Air Jet sieve 200LS-N: manufactured by Hosokawa Micron Co., Ltd.) using a sieve mesh having an opening of 105 μm to 850 μm. The 50% median diameter is about 190 μm, and it has a smooth granular shape.

  The type of livestock to which the milk replacer of the present invention is fed is not particularly limited, and examples thereof include larvae such as calves, piglets, goats, and foals; and other cubs such as puppies and kittens. Suitable for larvae.

Example 1
50 parts by mass of hot water at 60 ° C., 26.1 parts by mass of palm olein oil-palm kernel oil mixture (rising melting point: 16.2 ° C.) heated to 60 ° C., 0.075 parts by mass for each of sorbitan fatty acid ester and sucrose fatty acid ester Part, lecithin 0.05 part by mass, and skim milk powder 23.7 parts by mass are prepared, and the resulting emulsion is homogenized with a high-pressure homogenizer (PANDA-2K type homogenizer; manufactured by NIRO SOAVI). Processed. Next, the homogenized mixed emulsion was spray-dried with hot air at 140 ° C. using a spray dryer (FOC-20 type spray dryer; manufactured by Okawahara Chemical Co., Ltd.) to prepare a powdered oil.

Example 2
46.0 parts by weight of powdered oil obtained in Example 1, 28.8 parts by weight of skim milk powder, concentrated whey 2
A substitute milk powder composition was prepared by mixing 0.0 part by weight, 1.5 parts by weight of dry whey, and 3.7 parts by weight of vitamins and minerals with a stirring mixer until uniform.
100 parts by mass of the obtained milk powder composition was put into a fluidized bed granulator (trade name “Mixgrad” manufactured by Okawara Seisakusho Co., Ltd.), and the milk powder composition was made to flow with hot air at 100 ° C. 60 ° C. warm water was sprayed at a spray rate of 0.034 parts by mass / second and granulated. The total amount of sprayed warm water was 10 parts by mass, and sprayed until the mass of the milk powder composition was 10% by mass. After completion of spraying of warm water, it was further dried for 5 minutes, and then taken out from the fluidized bed granulator to prepare milk substitute.

Example 3
46.0 parts by weight of powdered oil obtained in Example 1, 28.8 parts by weight of skim milk powder, concentrated whey 2
A substitute milk powder composition was prepared by mixing 0.0 part by weight, 1.5 parts by weight of dry whey, and 3.7 parts by weight of vitamins and minerals with a stirring mixer until uniform.
100 parts by mass of the obtained milk powder composition was put into a fluidized bed granulator (trade name “Mixgrad” manufactured by Okawara Seisakusho Co., Ltd.), and the milk powder composition was made to flow with hot air at 100 ° C. 60 ° C. warm water was sprayed at a spray rate of 0.034 parts by mass / second and granulated. The total amount of sprayed hot water was 10 parts by mass, and sprayed until the mass of the milk powder composition was 10% by mass. After the spraying of warm water, instead of warm water, an emulsifier (glycerin fatty acid ester) solution is used as an emulsifier at a spray rate of 0.024 parts by mass / second so as to be 0.5% by weight with respect to the weight of the milk powder composition. Sprayed. After the spraying of the emulsifier, the mixture was further dried for 5 minutes and then taken out from the fluidized bed granulator to prepare a milk substitute.

Example 4
50 parts by mass of warm water at 60 ° C., 26.1 parts by mass of palm olein oil-palm kernel oil-medium chain fatty acid triglyceride mixed oil (rising melting point 10 ° C.) heated to 60 ° C., 0 each for sorbitan fatty acid ester and sucrose fatty acid ester A mixed emulsion consisting of 0.075 parts by mass, lecithin 0.05 parts by mass and skim milk powder 23.7 parts by mass was prepared, and the resulting mixed emulsion was a high-pressure homogenizer (PANDA-2K type homogenizer; manufactured by NIRO SOAVI). The homogenization process was performed. Next, the homogenized mixed emulsion was spray-dried with hot air at 140 ° C. using a spray dryer (FOC-20 type spray dryer; manufactured by Okawahara Chemical Co., Ltd.) to prepare a powdered oil.

Example 5
50 parts by weight of warm water of 60 ° C., 26.1 parts by weight of palm olein oil-palm kernel oil mixed oil (rising melting point 20 ° C.) heated to 60 ° C., 0.075 parts by weight of sorbitan fatty acid ester and sucrose fatty acid ester, A mixed emulsion comprising 0.05 part by weight of lecithin and 23.7 parts by weight of skim milk powder was prepared, and the resulting mixed emulsion was homogenized by a high pressure homogenizer (PANDA-2K type homogenizer; manufactured by NIRO SOAVI). went. Next, the homogenized mixed emulsion was spray-dried with hot air at 140 ° C. using a spray dryer (FOC-20 type spray dryer; manufactured by Okawahara Chemical Co., Ltd.) to prepare a powdered oil.

Example 6
A milk replacer was prepared in the same manner as in Example 2 except that the powdered fat prepared in Example 4 was used instead of the powdered fat used in Example 2.

Example 7
A milk replacer was prepared in the same manner as in Example 2 except that the powdered fat / oil prepared in Example 5 was used instead of the powdered fat / oil used in Example 2.

Comparative Example 1
50 parts by weight of warm water of 60 ° C., 26.1 parts by weight of palm oil-palm kernel oil mixture (rising melting point 29.4 ° C.) heated to 60 ° C., 0.075 parts by weight of sorbitan fatty acid ester and sucrose fatty acid ester, respectively A mixed emulsion comprising 0.05 part by weight of lecithin and 23.7 parts by weight of skim milk powder was prepared, and the resulting mixed emulsion was homogenized by a high-pressure homogenizer (PANDA-2K type homogenizer; manufactured by NIRO SOAVI). Went. Next, the homogenized mixed emulsion was spray-dried with hot air at 140 ° C. using a spray dryer (FOC-20 type spray dryer; manufactured by Okawahara Chemical Co., Ltd.) to prepare a powdered oil.

Comparative Example 2
46.0 parts by mass of powdered fats and oils obtained in Comparative Example 1, 28.8 parts by mass of skim milk powder, 20.0 parts by mass of concentrated whey, 1.5 parts by mass of dried whey, and 3.7 parts by mass of vitamins and minerals The milk powder substitute composition was prepared by mixing with a stirring mixer until uniform.
100 parts by mass of the obtained milk powder composition was put into a fluidized bed granulator (trade name “Mixgrad” manufactured by Okawara Seisakusho Co., Ltd.), and the milk powder composition was made to flow with hot air at 100 ° C. 60 ° C. warm water was sprayed at a spray rate of 0.034 parts by mass / second and granulated. The total amount of sprayed hot water was 10 parts by mass, and sprayed until the mass of the milk powder composition was 10% by mass. After completion of spraying of hot water, the mixture was further dried for 5 minutes and then taken out from the fluidized bed granulator to prepare a milk substitute.

Comparative Example 3
46.0 parts by weight of powdered fats and oils prepared in Comparative Example 1, 28.8 parts by weight of skim milk powder, 20.0 parts by weight of concentrated whey, 1.5 parts by weight of dried whey, and 3.7 parts by weight of vitamins and minerals A milk replacer was prepared by mixing with a mixer until uniform.

Test example 1
Into a mini washing machine (trade name: Mini Mini Washer NA-33; manufactured by National), 1 L of warm water of 41 ° C. was added, and 150 g of the milk substitute prepared in Example 3 and 150 g of milk substitute prepared in Comparative Example 2 were each added. In addition to this, the dispersion and dissolution state after stirring for 1 minute each was evaluated and confirmed with the naked eye.
As a result, the milk replacer prepared in Example 3 was dispersed and dissolved, and no churning phenomenon was observed. However, the milk replacer prepared in Comparative Example 2 caused a churning phenomenon and was not suitable as a product.

Test example 2
Put 100 L of warm water of 41 ° C. in a 100 L plastic bucket, put 7 kg of milk substitute prepared in Example 3 and 7 kg of milk substitute prepared in Comparative Example 2 separately, and add a whisk (Super Whisk # 30) The dispersion / dissolved state after 30 minutes of manual stirring (about 60 revolutions) was used.
As a result, the milk replacer prepared in Example 3 was dispersed and dissolved, and no churning phenomenon was observed. However, the milk replacer prepared in Comparative Example 2 caused a churning phenomenon and was not suitable as a product.

Test example 3
1 kg of the powdered fats and oils prepared in Example 1 and 1 kg of the powdered fats and oils prepared in Comparative Example 1 were separately put into beakers containing 7 L of warm water of 41 ° C., and each was manually stirred using a whisk to disperse after charging. -The time until dissolution was measured.
The test results are shown in Table 1.

Test example 4
1000 parts by weight of the milk replacer prepared in Example 3 and 1000 parts by weight of the milk replacer prepared in Comparative Example 3 were separately added to 7000 parts by weight of 41 ° C. warm water in a beaker, and each was manually stirred for 5 seconds. When the forward / reverse stirring was performed at a speed of 9 revolutions and the dispersion / dissolution time until the dissolved residue did not reach the hands was compared, the milk substitute in Example 3 was clearly shorter than the milk substitute in Comparative Example 3. Dispersed and dissolved. From this, it was confirmed that the milk replacer granulated in the fluidized bed has extremely good dispersion and solubility in warm water.

Test Example 5
3 parts by weight of milk replacer prepared in Example 2, 3 parts by weight of milk replacer prepared in Example 3, and 3 parts by weight of milk replacer prepared in Comparative Example 2 300 parts by weight of 41 ° C. hot water in a beaker In each case, the time required to completely submerge in warm water was compared. The milk substitutes of Example 2 and Example 3 were clearly submerged in a shorter time than the milk substitute of Comparative Example 2, and Example It was confirmed that the milk substitute of Example 3 sinks in a shorter time compared to the milk substitute of No. 2. The results are shown in Table 2.

Therefore, the substitute milk of Example 2 obtained by using the powdered fats and oils of Example 1 (rising melting point 16.2 ° C.) uses the powdered fats and oils of Comparative Example 1 (rising melting point 29.4 ° C.). It was confirmed that the dispersibility and solubility were good as compared with the milk substitute of Comparative Example 2 obtained in the above. In addition, the milk substitute of Example 3 in which a step of spraying an emulsifier solution was further added to the milk substitute of Example 2 obtained using the powdered fats and oils of Example 1 (rising melting point 16.2 ° C.) was carried out. Compared with the milk substitute of Example 2, it was confirmed that the dispersibility and solubility were even better.
Moreover, as a result of performing the test in the same manner as described above using the milk substitutes prepared in Examples 6 and 7, the test results almost the same as those of the milk substitute in Example 3 were obtained. Furthermore, instead of the powdered fats and oils used in Example 3, as a result of testing on milk substitutes containing powdered oils and fats having a rising melting point of 15 ° C. and a rising melting point of 19 ° C., the milk substitutes of Example 3 and Almost similar test results were obtained.

Test Example 6
50 parts by mass of the milk substitute obtained in Example 3 was dissolved in 350 parts by mass of warm water at 41 ° C. to prepare a milk substitute solution with a fat content of 3%. The fat sphere size of this milk substitute solution was measured using a laser diffraction particle size distribution analyzer (SHIMADZUSALD-200V). The largest one was 10 μm, and most fat globules were 0.6 to 10 μm. In the range, the central diameter was about 2 μm. From this, it was confirmed that the fat globule size was reduced even when the milk replacer sprayed with the emulsifier solution was dispersed and dissolved in water or warm water after granulation in a fluidized bed.

Test Example 7
After 50 parts by mass of the milk substitute obtained in Example 3 is uniformly mixed with 0.01 part by mass of a red pigment for coloring the oil layer to be separated, 25 parts by mass of the resulting mixture is mixed with 180 parts by mass of hot water at 50 ° C. The mixture was stirred and dissolved for 3 minutes to prepare a milky milk substitute having a fat content of 3%. When 100 parts by mass of the milky substitute was placed in a 100-volume graduated cylinder and allowed to stand in a dryer at 50 ° C. for 30 minutes, the state of oil separation was confirmed. Almost no separation was confirmed. From this, it was confirmed that the emulsion stability was good even when the milk replacer to which the emulsifier was added was dispersed and dissolved in warm water after granulation in a fluidized bed.

Test Example 8
20 kg of milk substitute obtained in Example 3 is put in a wrapping paper bag, 9 kg of products of 20 kg are stacked on top of each other, weighted, and stored in a room kept at a constant temperature and humidity of 40 ° C. and 75% RH for 1 week. After that, the lowermost paper bag was gently opened, and the state of consolidation of the milk substitute was confirmed. As a result, no solidification was observed, and the state of the smooth granule was maintained.

Example 8
Palm olein oil-palm kernel fat mixed oil was prepared using palm olein oil having different degrees of purification so that the rising melting point was 19 ° C.
Next, in place of the palm olein oil-palm kernel oil / fat mixed oil (increased melting point 16.2 ° C.) used in Example 1, the palm olein oil-palm kernel oil / fat mixed oil (increased melting point 19 ° C.) was used. In the same manner as in No. 1, powdered fats and oils were prepared.

Example 9
A palm oil-palm olein oil / fat mixture was prepared using palm oil and palm olein oil so that the rising melting point was 20 ° C.
Next, in place of the palm olein oil-palm kernel oil / fat mixed oil (increased melting point 16.2 ° C.) used in Example 1, the palm oil-palm olein oil / fat mixed oil (increased melting point 20 ° C.) was used. A powdered oil was prepared in the same manner as above.

Comparative Example 4
A palm oil-palm olein oil / fat mixed oil was prepared using palm oil and palm olein oil so that the rising melting point was 21 ° C.
Next, in place of the palm olein oil-palm kernel oil / fat mixed oil (increased melting point 16.2 ° C.) used in Example 1, the palm oil-palm olein oil / fat mixed oil (increased melting point 21 ° C.) was used. In the same manner as above, powdered fats and oils were prepared.

Example 10
A milk replacer was prepared in the same manner as in Example 2 except that the powdered fat prepared in Example 8 was used instead of the powdered fat used in Example 2.

Example 11
Substitute milk was prepared in the same manner as in Example 2 except that the powdered fat / oil prepared in Example 9 was used instead of the powdered fat / oil used in Example 2.

Comparative Example 5
Substitute milk was prepared in the same manner as in Example 2 except that the powdered fats and oils prepared in Comparative Example 4 were used instead of the powdered fats and oils used in Example 2.

Test Example 9
Instead of the milk replacer used in Test Example 1, the milk replacer prepared in Example 10, the milk replacer prepared in Example 11 and the milk replacer prepared in Comparative Example 5 were used separately, and the stirring time was 15 minutes. In the same manner as in Test Example 1 except for the above, the dispersion / dissolution state was evaluated and confirmed.
Table 3 shows the evaluation criteria and test results of the churning phenomenon.

As is apparent from Table 3, the milk substitutes prepared in Example 10 and Example 11 were dispersed and dissolved under the harsh conditions of stirring for 15 minutes, and little or no churning phenomenon was observed. Comparative Example 5 The milk replacer prepared in (3) was not suitable as a product due to the charring phenomenon.
From this fact, it was confirmed that the rising melting point of the vegetable oil / fat must be at least 20 ° C. or less, preferably 19 ° C. or less, in order to produce a milk replacer that does not cause the charring phenomenon.

Example 12
Palm olein oil and medium chain fatty acid triglyceride mixed oil was prepared using palm olein oil and medium chain fatty acid triglyceride so that the rising melting point was 10 ° C.
Subsequently, in place of the palm olein oil-palm kernel fat / oil mixed oil (rising melting point 16.2 ° C.) used in Example 1 except that the palm olein oil-medium chain fatty acid triglyceride mixed oil (rising melting point 10 ° C.) was used. A powdered fat was prepared in the same manner as in Example 1.

Example 13
Palm olein oil and medium chain fatty acid triglyceride mixed oil was prepared using palm olein oil and medium chain fatty acid triglyceride so that the rising melting point was 15 ° C.
Subsequently, in place of the palm olein oil-palm kernel fat / oil mixed oil (increased melting point 16.2 ° C.) used in Example 1, this palm olein oil-medium chain fatty acid triglyceride mixed oil (increased melting point 15 ° C.) was used. A powdered fat was prepared in the same manner as in Example 1.

Example 14
Palm olein oil-palm kernel fat mixed oil was prepared using palm olein oils having different purification degrees so that the rising melting point was 16.8 ° C.
Subsequently, in place of the palm olein oil-palm kernel oil / fat mixed oil (increased melting point 16.2 ° C.) used in Example 1, this palm olein oil-palm kernel oil / fat mixed oil (increased melting point 16.8 ° C.) was used. A powdered fat was prepared in the same manner as in Example 1.

Comparative Example 6
Palm olein oil and medium chain fatty acid triglyceride mixed oil was prepared using palm olein oil and medium chain fatty acid triglyceride so that the rising melting point was 5 ° C.
Subsequently, in place of the palm olein oil-palm kernel fat / oil mixed oil (increased melting point 16.2 ° C.) used in Example 1, this palm olein oil-medium chain fatty acid triglyceride mixed oil (increased melting point 5 ° C.) was used. A powdered fat was prepared in the same manner as in Example 1.

Test Example 10
5 g of the powdered fats and oils prepared in Example 12, 5 g of the powdered fats and oils prepared in Example 13, 5 g of the powdered fats and oils prepared in Example 14, and 5 g of the powdered fats and oils prepared in Comparative Example 6 (each with a diameter of 110 mm) , NO.5A: manufactured by Toyo Filter Paper Co., Ltd.), spread in a circle with a diameter of about 70 mm, pressurized at 5 kg for 5 minutes and 20 kg for 2 minutes at room temperature, stored in a dryer at 100 ° C. for 1 hour, and then filtered. The above powdered fats and oils were removed, and the area occupied by the fats and oils that exuded on the filter paper in the entire filter paper was evaluated and confirmed.
The evaluation criteria and test results are shown in Table 4.

As is clear from Table 4, the powdered fats and oils prepared in Example 12 were found to exude less than 40% of the filter paper area, and the powdered oils and fats prepared in Examples 13 and 14 were not exuded at all. The powdered oil prepared in Comparative Example 6 oozed out throughout the filter paper.
From this, it became clear that as the melting point of vegetable fats and oils became lower, the coating of fats and oils was not sufficiently performed, and the stability of powdered fats and oils became worse. In order to produce, the rising melting point of the vegetable oil / fat needs to be at least 10 ° C. or higher, preferably 15 ° C. or higher.

  From the above results, in order to provide a milk substitute that is dispersed and dissolved in water or warm water without causing a charring phenomenon, has excellent emulsification stability, and does not solidify during storage, the rising melting point of vegetable oils and fats is It was confirmed that the temperature was 10 to 20 ° C, and more preferably 15 to 19 ° C.

Claims (4)

Powdered fats and oils containing vegetable fats and oils having an ascending melting point of 10 to 20 ° C. (excluding the following powdered fats and oils:
After mixing the medium chain fatty acid triglyceride with the water-soluble liquid raw material, it is mixed with other fats and oils, then mixed with an emulsifier, and the resulting mixture is homogenized to obtain powdered fats and oils; and (i) iodine value of 55.0 Vegetable oils and fats using 50% or more of palm oil of ˜67.0, (b) vegetable oils and fats whose content of palm oil, palm kernel oil, or oils and fats thereof is 50% or more, or (c ) A vegetable oil mixture containing 50% or more of a palm oil fractionated mixed oil and fat and containing 50% or less of palm kernel oil, coconut oil, or a mixed oil or fat thereof, wherein the palm kernel oil, coconut oil, or When the content of these mixed fats and oils is A%, the fats and oils which consist of vegetable mixed fats and oils whose palm oil fraction mixing fats and oils become (55.0-0.05A)-55.0 are used as fats and oils components. Contains powdered fats and oils) .   The powdered oil according to claim 1, wherein the vegetable oil is at least one oil selected from oil and fat derived from palm palm, coconut oil and fractionated oils thereof, and medium-chain fatty acid triglycerides.   A milk replacer comprising the powdered fat according to claim 1 or 2.   A method for producing milk substitute, comprising fluidized bed granulating the milk powder composition containing powdered fat according to claim 1 or 2.