JP2019187383A - Powder oil and fat composition for topping - Google Patents

Abstract

To provide a topping agent having no liquefying phenomenon even after storing foods to which the topping agent is topped for a couple of days, having no dissolution of a powder attached to a surface of the foods even when the topping agent is topped to moisture-containing foods having large moisture content on food surface, such as jelly or pudding, thereby capable of increasing appearance beauty of foods.SOLUTION: There is provided a powder oil and fat composition for topping, having average particle diameter of 20 μm or less, containing an oil and fat component containing one or more kind of XXX type triglyceride having an aliphatic acid residue X with x carbon atoms at 1 position to 3 position of glycerol, in which carbon number x is an integer selected from 10 to 22, the oil and fat component contains a β type oil and fat, and a particle of the powder oil and fat composition has a tabular shape.SELECTED DRAWING: Figure 17

Description

  The present invention relates to a powdered fat composition for topping. Specifically, the present invention relates to a powdery fat composition for topping containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having carbon number x at the 1st to 3rd positions of glycerin.

Topping agents such as powdered sugar sprinkle on the surface of confectionery such as chocolate and cookies, bread, cakes, donuts, etc., and add a powdery white color to improve the appearance of these foods It is used as
However, since powdered sugar has high hygroscopicity, when foods sprinkled with powdered sugar are stored, the so-called crying phenomenon that powdered sugar solidifies or the white color of powdered sugar disappears may occur.
In addition, as for the phenomenon of crying, half-boiled confectionery, sweet natto, jelly, etc. are affected by temperature and humidity, and when the moisture contained in the confectionery cannot be retained, water droplets are attached to the surface, the sugar content on the confectionery surface melts, It is a phenomenon that becomes sticky.
Until now, in order to prevent icing of powdered sugar, the development of suppressing the crying of powdered sugar has been made by coating powdered sugar with a specific sucrose fatty acid ester or polyglycerin fatty acid ester (Patent Document 1). 2).
However, when the amount of the emulsifier used in the coating is increased in order to further suppress crying, there is a concern that the smell of the emulsifier may affect the flavor of the food.
Also, in order to improve the crying and adhesion of powdered saccharides, a donut sugar in which powdered saccharides having a specific particle size configuration are coated with oils and fats has been developed (Patent Document 3).
However, as can be seen from the results of the survivability of the examples, it was difficult to completely suppress sugar deliquescence.
In addition, water-containing foods such as jelly and pudding, which have a high moisture content on the food surface, have the problem that even when topped with powdered sugar, they dissolve in the water on the food surface and the white color of the powdered sugar disappears. It was.

Japanese Unexamined Patent Publication No. 7-75501 JP 2003-235477 A JP 2011-87491 A

An object of the present invention is to provide not only a topping agent using an emulsifier but also a topping agent not using an emulsifier.
Another object of the present invention is to provide a topping agent that does not cause crying even when a food topped with the topping agent is stored for several days.
In addition, the present invention does not dissolve the powder adhering to the food surface even if it is topped on a water-containing food with a high water content such as jelly or pudding, thereby decorating the food. An object of the present invention is to provide a topping agent that can be used.
An object of the present invention is to provide a topping agent that can be used as an alternative to powdered sugar.
Furthermore, it aims at providing the topping agent which is tasteless and odorless.

  As a result of intensive studies to achieve the above-mentioned problems, the present inventors have used a specific powder oil composition as a topping agent, so that the powder adhering to the food surface does not dissolve in moisture, thereby The present inventors have found that the taste of food can be improved, and have reached the present invention.

That is, the present invention includes the following aspects.
[1] A powdery fat composition for topping, wherein the average particle size is 20 μm or less.
[2] The powdered fat composition for topping contains an oil / fat component containing one or more XXX type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, the carbon number x being The oily fat for topping according to [1], wherein the oily fat component includes β-type oily fat and the particles of the powdery oily fat composition have a plate shape. Composition.
[3] The powdered fat composition for topping according to [1] or [2], wherein the powdered fat is a β-type fat.
[4] The powder for topping according to any one of [1] to [3], wherein the XXX type triglyceride is contained in an amount of 50% by mass or more when the total mass of the powdered oil / fat composition is 100% by mass. Oil composition.
[5] The powdered fat composition for topping according to any one of [1] to [4], wherein the carbon number x is an integer selected from 16 to 18.
[6] The powdered fat composition for toppings according to any one of [1] to [5], wherein an aspect ratio of the particles of the powdered fat composition is 2.5 or more.
[7] The powdered fat for topping according to any one of [1] to [6], wherein the loose bulk density of the powdered fat composition is 0.05 to 0.4 g / cm ^3. Composition.
[8] A food topped with the powdered fat composition for topping according to any one of [1] to [7].
[9] The food is jelly, pudding, whipped cream, ganache, daifuku, mizuyokan, dumpling, eggplant, strawberry, pineapple, banana, apple syrup boiled, peach syrup boiled, tofu, kamaboko, chikuwa, hanpen, And the food according to [8], which is selected from konjac.

According to the present invention, a powdered oil composition for toppings that does not contain an emulsifier can also be provided. Therefore, when no emulsifier is added, there is no problem that the odor of the emulsifier affects the flavor of food.
In addition, unlike powdered sugar, the crying phenomenon does not occur even when a food topped with a powdered fat composition for topping is stored for several days.
In addition, the powdered fat composition for topping of the present invention does not dissolve the powder adhering to the surface of the food even when topped on a water-containing food having a high amount of water on the surface of the food, such as jelly and pudding. Can be decorated.
The powdered fat composition for topping of the present invention can be used as an alternative topping agent for powdered sugar.
The powdered fat composition for toppings of the present invention is tasteless and odorless if a fragrance or the like is added, and in that case, even if used for food, it does not affect the original taste and flavor of the food.
In addition, the powdered fat composition for topping of the present invention can be topped with white powder such as powdered sugar on the food surface, but when colored with a colorant, the colored powder is topped on the food surface to decorate the food. can do

It is the figure which showed typically the microscope picture when the powdery fat composition for toppings was made to adhere to the core substance surface. In the figure, A is a core material, B is a powdered oil composition for powdered sugar, and the length of the line segment ab (the length in the vertical direction from the adhesion surface of the particles adhered to the core material surface) is the topping. It is the value of the thickness of the particle | grains of the powder oil-fat composition. It is a microscope picture (300 times) of the powdery fat composition for toppings of the manufacture example 1 of this invention. It is a microscope picture (500 times) of the powdery fat composition for toppings of the manufacture example 1 of this invention. It is a microscope picture (300 times) of powder oil and fat. It is a microscope picture (300 times) of powdered sugar. It is a photograph of the external appearance immediately after manufacture of the ganache of the comparative example 1 topped with the topping agent. It is a photograph of the external appearance immediately after manufacture of the ganache of the comparative example 2 topped with the topping agent. It is a photograph of the external appearance immediately after manufacture of the ganache of Example 1 topped with a topping agent. It is the photograph of the external appearance after preserve | saving the ganache of the comparative example 1 topped with the topping agent at 8 degreeC for 3 days. It is the photograph of the external appearance after storing the comparative example 2 ganache topped with the topping agent at 8 degreeC for 3 days. It is the photograph of the external appearance after preserve | saving the ganache of Example 1 topped with the topping agent at 8 degreeC for 3 days. It is a photograph of the external appearance immediately after manufacture of the jelly of the comparative example 3 topped with the topping agent. It is a photograph of the external appearance immediately after manufacture of the jelly of the comparative example 4 topped with the topping agent. It is the photograph of the external appearance immediately after manufacture of the jelly of Example 2 topped with the topping agent. It is the photograph of the external appearance after preserve | saving the jelly of the comparative example 3 topped with the topping agent at 8 degreeC for 60 minutes. It is the photograph of the external appearance after preserve | saving the jelly of the comparative example 4 topped with the topping agent at 8 degreeC for 60 minutes. It is the photograph of the external appearance after preserve | saving the jelly of Example 2 topped with the topping agent at 8 degreeC for 60 minutes.

First, the powdered fat composition for topping of the present invention will be described.
The powdered fat composition for topping of the present invention is a powdered fat composition having an average particle size of 20 μm or less. Preferably, the powdered fat and oil composition for topping of the present invention contains an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin. x is an integer selected from 10 to 22, the oil / fat component contains β-type oil / fat, and the particles of the powdered oil / fat composition have a plate shape.
The powder oil composition described in International Publication No. 2017/051910 can also be used for the powder oil composition for toppings of this invention.

Hereinafter, the powdered fat composition for topping of the present invention will be described in detail.
<Oil component>
The powdered fat composition for topping of the present invention contains a fat component. Preferably, the fat and oil component contains at least XXX type triglyceride, and optionally other triglycerides.
The oil / fat component preferably contains β-type oil / fat. Here, the β-type fats and oils are fats and oils composed only of β-type crystals, which is one of crystal polymorphs of fats and oils. Other crystalline polymorphic fats and oils include β ′ type fats and oils and α type fats and oils, and β ′ type fats and oils are fats and oils composed only of β ′ type crystals that are one of the polymorphic forms of fats and oils. α-type fats and oils are fats and oils consisting only of α-type crystals, which is one of polymorphs of fats and oils. Some fats and oils crystals have the same composition but have different sublattice structures (crystal structures) and are called crystal polymorphs. Typically, there are a hexagonal type, an orthorhombic vertical type, and a triclinic parallel type, which are called α type, β ′ type, and β type, respectively. In addition, the melting points of each polymorph increase in the order of α, β ′, β, and the melting point of each polymorph varies depending on the type of fatty acid residue X having carbon number x. , Trilaurin, trimyristin, tripalmitin, tristearin, triarachidin, and tribehenine, the melting point (° C.) of each polymorph is shown. Table 1 was prepared based on Nissim Garti et al., “Crystallization and Polymorphism of Fats and Fatty Acids”, Marcel Dekker Inc., 1988, pp. 32-33. In preparing Table 1, the melting point temperature (° C.) was rounded to the first decimal place. Further, if the composition of the oil and fat and the melting point of each polymorph are known, it can be detected whether or not β-type oil or fat is present in the oil or fat.

A general method for identifying these polymorphs is an X-ray diffraction method, and diffraction conditions are given by the following Bragg equation.
2 d sin θ = nλ (n = 1, 2, 3,...)
A diffraction peak appears at a position satisfying this equation. Here, d is a lattice constant, θ is a diffraction (incident) angle, λ is an X-ray wavelength, and n is a natural number. From 2θ = 16 ° to 27 ° of the diffraction peak corresponding to the short face spacing, information on packing (sublattice) of side faces in the crystal can be obtained, and polymorphism can be identified. In particular, in the case of triacylglycerol, a characteristic peak of β-type is around 21 ° (4.2 °) at 2θ = 19 °, 23 °, 24 ° (near 4.6 °, 3.9 °, 3.8 °). An α-type characteristic peak appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer (Rigaku Corporation, sample horizontal X-ray diffractometer UItimaIV) maintained at 20 ° C. As the X-ray light source, CuKα ray (1.54 mm) is most often used.

  Furthermore, the crystalline polymorphism of the fats and oils can be predicted by a differential scanning calorimetry method (DSC method). For example, the prediction of β-type fats and oils is based on a DSC curve obtained by heating up to 100 ° C. at a rate of temperature increase of 10 ° C./min with a differential scanning calorimeter (product number, BSC 6220, manufactured by SII Nano Technology Co., Ltd.). This is done by predicting the crystal structure of the oil.

  Here, the fat and oil component only needs to contain β-type fat or oil, or contains β-type fat and oil as a main component (greater than 50% by mass). As a preferable aspect, the fat and oil component is substantially from β-type fat and oil. In a more preferred embodiment, the oil and fat component is composed of β-type oil and fat, and in a particularly preferred embodiment, the oil and fat component is composed only of β-type oil and fat. The case where all of the oil and fat components are β-type oils and fats is a case where α-type oils and / or β′-type oils and fats are not detected by differential scanning calorimetry. As another preferred embodiment, the oil and fat component (or powder oil and fat composition containing the oil and fat component) has a diffraction peak in the vicinity of 4.5 to 4.7 mm, preferably in the vicinity of 4.6 mm in the X-ray diffraction measurement. In Table 1, there is no X-ray diffraction peak of the short face spacing of the α-type fat and / or β′-type fat and oil, in particular, there is no diffraction peak in the vicinity of 4.2 mm. It can be judged that all are β-type oils and fats. As a further aspect of the present invention, it is preferable that all the fat components are β-type fats and oils, but other α-type fats and β′-type fats and oils may be contained. Here, the fat component in the present invention includes “β-type fat” and an index of the relative amount of β-type fat with respect to α-type fat and β-type fat is the β-type characteristic peak among the X-ray diffraction peaks. Intensity ratio between [alpha] -type characteristic peak and [[beta] -type characteristic peak intensity / [[alpha] -type characteristic peak intensity + [beta] -type characteristic peak intensity)] (hereinafter also referred to as peak intensity ratio). ). Specifically, based on the knowledge about the X-ray diffraction measurement described above, the peak intensity of 2θ = 19 ° (4.6 °) which is a characteristic peak of β type and 2θ = 21 which is a characteristic peak of α type. The ratio of the peak intensity at ° (4.2 mm): 19 ° / (19 ° + 21 °) [4.6 mm / (4.6 mm + 4.2 mm)] It can be understood that “including β-type fats and oils” as an index representing the abundance. In the present invention, it is preferable that all of the oil and fat components are β-type oils and fats (that is, peak intensity ratio = 1). For example, the lower limit value of the peak intensity ratio is, for example, 0.4 or more, preferably 0. 5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, particularly preferably 0.75 or more, and even more preferably 0.8 or more is appropriate. If the peak intensity is 0.4 or more, the β-type oil can be regarded as having a main component of more than 50% by mass. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less Etc. The peak intensity ratio may be any one or any combination of the above lower limit value and upper limit value.

<XXX type triglyceride>
The oil and fat component of the present invention preferably contains one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin. The XXX type triglyceride is a triglyceride having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 10 to 22, preferably an integer selected from 12 to 22, more preferably an integer selected from 14 to 20, still more preferably selected from 16 to 18 Is an integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include residues such as capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, but are not limited thereto. More preferred as fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, more preferred are myristic acid, palmitic acid, stearic acid and arachidic acid, and even more preferred is palmitic acid. Acids and stearic acid.
The content of the XXX type triglyceride is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass when the total mass of the fat and oil component is 100% by mass. The lower limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. XXX type triglycerides can be used singly or in combination of two or more, preferably one or two, more preferably one. When there are two or more types of XXX type triglycerides, the total value is the content of XXX type triglycerides.

<Other triglycerides>
The oil and fat component of the present invention may contain other triglycerides other than the XXX type triglyceride as long as the effects of the present invention are not impaired. The other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl tricaprylate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. When the total triglyceride in the oil and fat component of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and still more preferably 0 to 8% by mass.

<Other ingredients>
The powdered fat composition for topping according to the present invention may optionally contain other components such as a colorant, an emulsifier, a fragrance, a matcha powder, and a cocoa powder in addition to the powdered fat composition containing the above-described fat component such as triglyceride. These are commercially available products.
As the colorant, a natural colorant or a synthetic colorant can be used. Examples of the synthetic colorant include tar colorants (food red, food yellow, food blue), copper chlorophyllin sodium, and the like. . Examples of natural colorants include extracted carotene, annatto colorant, red pepper colorant, anthocyanin, spirulina colorant, caramel colorant, cacao colorant, benichouji colorant, lac colorant, gardenia colorant (gardenia yellow colorant, gardenia Blue colorant, gardenia red colorant, etc.) and paprika colorant. As the colorant, one or a combination of two or more of these colorants can be used.
Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin.
As the fragrance, a natural fragrance or a synthetic fragrance can be used.
The amount of these other components can be any amount as long as the effects of the present invention are not impaired.
The amount of these other components in the powdered fat composition for topping is, for example, preferably 0 to 10% by mass, more preferably 0 to 5% by mass, and even more in the powdered fat and oil composition for topping. Preferably it is 0-3 mass%.

<Characteristics of powder oil composition for topping>
The powdered fat composition for topping of the present invention is a powdery solid at ordinary temperature (20 ° C.).
The powdered fat composition for topping of the present invention has an average particle diameter (effective diameter) of 20 μm or less, preferably 1 to 20 μm, more preferably 1 to 15 μm, and even more preferably 1 to 10 μm.
In general, it is said that fine particles of about 20 μm or less are difficult to be sensed by human senses. Therefore, in order not to give a rough texture when eating foods, it is preferable that the average particle size of the particles of the powder oil composition for topping is 20 μm or less.
Here, the average particle diameter (effective diameter) is measured by wet measurement based on a laser diffraction scattering method (ISO1333201, ISO92776-1) with a particle size distribution measuring apparatus (for example, Nikkiso Co., Ltd., apparatus name: Microtrac MT3300ExII). (D50).
The effective diameter means the particle diameter of the spherical shape when the actually measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained on the assumption that it is spherical. Thus, in the case of the laser diffraction scattering method, the effective diameter is calculated by fitting the theoretical diffraction pattern obtained on the assumption of a sphere and the actual diffraction pattern, so even if the measurement target is a plate shape Even a spherical shape can be measured by the same principle.

The particles of the powdered fat composition for topping of the present invention preferably have a plate shape. The shape of the particles can be determined by observing with an electron microscope. As the electron microscope, for example, a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) can be used.
The characteristics of the powdered fat composition for topping of the present invention can also be expressed using the aspect ratio of the particles.
The aspect ratio in the present invention is a value obtained by dividing the major axis of the particle by the thickness [= major axis / thickness].
When the particles are perfectly spherical, the aspect ratio value is 1 [= 1/1], and the aspect ratio value increases as the flatness of the particles increases (thinner thickness decreases).
The aspect ratio of the particles can be measured, for example, by the following methods (a) and (b).
(A) When the major axis and thickness can be measured for each particle from the electron micrograph of the particle For each individual particle shown in the electron micrograph, the major axis and thickness (vertical and horizontal) Measurement is performed to determine the aspect ratio of each particle, and the average value is defined as the particle aspect ratio.
For example, this measuring method can be used when the particles are spherical.
(B) When the major axis or thickness of each particle cannot be measured from the electron micrograph of the particle. For example, when the particle has a flat shape or a plate-like shape, each particle appears in the electron micrograph. For the particles, the major axis can be measured, but the thickness is often not visible in the photograph and is difficult to measure directly from the photograph.
In such a case, the particle is attached to the surface of a core material such as glass beads, an electron micrograph is taken, and the vertical length from the surface of the particle attached to the core material surface is defined as the particle thickness. Measure and use this value as thickness.
This is explained with reference to the schematic diagram of FIG. 1. A in FIG. 1 is a core substance, B is a particle whose aspect ratio is to be measured, and the length of the line segment ab (perpendicular direction from the adhesion surface of the particle adhered to the core substance surface). Is the value of the thickness of the particles.
Moreover, the average particle diameter (d50) measured by the wet measurement based on the above-mentioned laser diffraction scattering method is used for the value of the major axis.
The aspect ratio [= major axis / thickness] can be determined from the values of the major axis and thickness of the particles thus measured.

  The aspect ratio of the particles of the topping powder oil-fat composition of the present invention is preferably 2.5 or more, more preferably 2.5 to 100, still more preferably 3 to 50, and even more 3 -20, particularly preferably 3-15.

The characteristics of the powdered fat / oil composition for topping of the present invention can also be expressed using a loose bulk density.
The loose bulk density in the present invention is a packing density in a state where powder is naturally dropped.
The loose bulk density (g / cm ³ ) can be measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, the sample is charged in a powder tester, the upper chute charged with the sample is vibrated, and the sample is dropped into the lower measuring cup by natural fall. The sample raised from the measuring cup is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 cm ³ ) of the receiver is weighed, and the loose bulk density is obtained from the following equation.
Loose bulk density (g / cm ³ ) = A (g) / 100 (cm ³ )
In addition, a suitable amount of the powdered fat composition for topping is dropped from about 2 cm above the upper opening end of the graduated cylinder into a graduated cylinder with an inner diameter of 15 mm × 25 mL, and the filled mass (g) is measured and measured. (ML) is read, and the mass (g) of the powdered fat composition for topping per mL can be calculated.

The loose bulk density of the powdered fat composition for toppings of the present invention is preferably 0.05 to 0.4 g / cm ³ , and more preferably 0.1 to 0. It was 4g / cm ^3, even more preferably 0.1 to 0.3 g / cm ^3.

Next, the manufacturing method of the powdery fat composition for toppings of this invention is demonstrated.
The powdered fat composition for topping of the present invention can be produced by the method for producing a powdered fat composition described in International Publication No. 2017/051910.
The powdered fat and oil composition for topping of the present invention is a specific cooling solution obtained by melting an oil and fat composition raw material containing one or more XXX type triglycerides having a fatty acid residue X having carbon number x at positions 1 to 3 of glycerin. By maintaining the temperature and solidifying by cooling, a powdery oil composition (powder oil composition for topping) can be obtained without taking special processing means such as mechanical pulverization with a pulverizer such as spray or mill. . More specifically, (a) preparing an oil and fat composition raw material containing the XXX type triglyceride, optionally heating the oil and fat composition raw material obtained in step (a) as step (b), The oil and fat composition raw material in a molten state is obtained by dissolving triglyceride contained in the raw material, and (d) the oil and fat composition raw material is cooled and solidified to contain β-type oil and fat, and the shape of the particles is a plate A powdered oil composition for topping that is in the form of a powder is obtained. The powdered fat composition for topping can also be produced by applying known pulverization means such as a hammer mill and a cutter mill to the solid obtained after cooling.

The cooling in the step (d) is, for example, the temperature of the molten fat composition raw material at a temperature lower than the melting point of the β-type fat of the fat component contained in the fat composition raw material, and the following formula:
Cooling temperature (° C.) = Carbon number ×× 6.6−68
It is performed at a temperature higher than the cooling temperature required from By cooling in such a temperature range, β-type fats and oils can be produced efficiently and fine crystals can be formed, so that the powdery fat composition for topping having an average particle size of 20 μm or less as described above can be obtained.
Moreover, if it does not cool in such a temperature range, (beta) type fats and oils will not produce | generate, but the solid substance which has the space | gap which increased the volume rather than the fats and oils composition raw material may be impossible. Furthermore, in the present invention, by cooling in such a temperature range, β-type fats and oils are generated in a stationary state, and the particles of the powder oil composition for topping are formed into a plate shape. The method is useful for identifying the powdered fat composition for topping of the present invention.

In more detail, the manufacturing method of the powder fat composition for toppings is demonstrated.
The powdered fat composition for topping of the present invention comprises the following steps:
(A) a step of preparing an oil and fat composition raw material containing XXX type triglyceride,
(B) The optional step of heating the fat composition raw material obtained in step (a) arbitrarily to obtain the molten fat composition raw material by dissolving the triglyceride contained in the fat composition raw material,
(D) a step of cooling and solidifying the oil and fat composition raw material to obtain a powder oil and fat composition for topping containing β-type oil and fat and having a plate-like particle shape;
It can manufacture by the method containing.
Moreover, between the said process (b) and (d), the arbitrary processes for accelerating | stimulating powder production as a process (c), for example, (c1) Seeding process, (c2) Tempering process, and / or (c3) A pre-cooling step may be included. Furthermore, the powdered fat composition for topping obtained in the step (d) is obtained by the step (e) of obtaining a powdered fat composition for topping by pulverizing the solid obtained after cooling in the step (d). It may be a thing. Hereinafter, the steps (a) to (e) will be described.

(A) Raw material preparation step The oil and fat composition raw material containing the XXX type triglyceride prepared in the step (a) is one or more XXX type triglycerides having a fatty acid residue X having a carbon number x at positions 1 to 3 of glycerin. It is manufactured based on the manufacturing method of fats and oils, such as normal XXX type triglyceride containing, or can be easily obtained from the market. Here, the XXX-type triglyceride specified by the carbon number x and the fatty acid residue X is the same as that of the finally obtained fat component except for the crystal polymorph. The raw material may contain β-type fats and oils, for example, the β-type fats and oils may contain 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. . However, since the β-type fats and oils disappear when the raw material is brought into a molten state by heating or the like, the raw material may be a raw material in a molten state. For example, when the raw material is in a molten state, the fact that β-type fats and oils are substantially not included is not limited to XXX type triglycerides, but also means that substantially all of the fat and oil components are not β-type fats and oils. Presence of the type fat / oil can be confirmed by confirming the diffraction peak due to the β type fat / oil by the above-mentioned X-ray diffraction measurement, the β type fat / oil by the differential scanning calorimetry, and the like. The amount of β-type oil / fat in the case of “substantially free of β-type oil / fat” is the intensity ratio between the characteristic peak of β-type and the characteristic peak of α-type among the X-ray diffraction peaks [characteristic of β-type It can be assumed from the following: intensity of target peak / (intensity of characteristic peak of α type + intensity of characteristic peak of β type)] (peak intensity ratio). The said peak intensity ratio of the said fat-and-oil composition raw material is 0.2 or less, for example, Preferably, it is 0.15 or less, More preferably, it is 0.10 or less. The oil and fat composition raw material may contain one or more XXX triglycerides as described above, preferably one or two, more preferably one.
Specifically, for example, the XXX type triglyceride can be produced by direct synthesis using a fatty acid or a fatty acid derivative and glycerin. As a method of directly synthesizing XXX type triglyceride, (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), (ii) a carboxyl group of fatty acid X having carbon number x is an alkoxyl group A method of reacting fatty acid alkyl (for example, fatty acid methyl and fatty acid ethyl) and glycerin under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl), (iii) a fatty acid having x carbon number The method (acid halide synthesis | combination) with which the fatty acid halide (for example, fatty acid chloride and fatty acid bromide) by which the hydroxyl group of the carboxyl group of X was substituted with halogen and glycerol is made to react in a basic catalyst is mentioned.
XXX type triglycerides can be produced by any of the methods (i) to (iii) described above, but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using fatty acid alkyls Preferably, (i) direct ester synthesis is more preferred.

In order to produce XXX type triglyceride by (i) direct ester synthesis, from the viewpoint of production efficiency, it is preferable to use 3 to 5 mol of fatty acid X or fatty acid Y with respect to 1 mol of glycerin, and 3 to 4 mol is used. It is more preferable.
The reaction temperature in (i) direct ester synthesis of XXX type triglyceride may be a temperature at which the water produced by the esterification reaction can be removed from the system, for example, 120 ° C to 300 ° C is preferable, and 150 ° C to 270 ° C is preferable. More preferably, 180 degreeC-250 degreeC is further more preferable. By performing the reaction at 180 to 250 ° C., XXX type triglyceride can be produced particularly efficiently.

In the (i) direct ester synthesis of XXX type triglyceride, a catalyst for promoting the esterification reaction may be used. Examples of the catalyst include an acid catalyst and an alkaline earth metal alkoxide. It is preferable that the usage-amount of a catalyst is about 0.001-1 mass% with respect to the total mass of a reaction raw material.
In (i) direct ester synthesis of XXX type triglycerides, after the reaction, the catalyst and raw material unreacted substances are removed by performing known purification treatments such as washing with water, alkaline deoxidation and / or vacuum deoxidation, and adsorption treatment. can do. Furthermore, the obtained reaction product can be further purified by performing decolorization / deodorization treatment.

  The amount of the XXX type triglyceride contained in the oil and fat composition raw material is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, when the total mass of all triglycerides contained in the raw material is 100% by mass. More preferably, it is 90-60 mass%. Still more preferably, it is 85-65 mass%.

<Other triglycerides>
As the other triglyceride serving as the raw material for the oil and fat composition containing XXX type triglyceride, various triglycerides may be included in addition to the above XXX type triglyceride, as long as the effects of the present invention are not impaired. As other triglycerides, for example, an X2Y type triglyceride in which one fatty acid residue X of the XXX type triglyceride is substituted with a fatty acid residue Y, and two fatty acid residues X in the XXX type triglyceride are substituted with a fatty acid residue Y. XY2 type triglyceride etc. can be mentioned.
The amount of the other triglyceride is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, more preferably 1 to 40% by mass when the total mass of the XXX type triglyceride is 100% by mass.

  Moreover, as an oil-fat composition raw material of this invention, you may use what hydrogenated, transesterified, or fractionated with respect to the naturally-derived triglyceride composition instead of directly synthesize | combining the said XXX type triglyceride. Examples of naturally occurring triglyceride compositions include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin, and mixtures thereof. Particularly preferred are hardened oils, partially hardened oils and extremely hardened oils of these naturally derived triglyceride compositions. More preferred are hard palm stearin, high oleic sunflower oil extremely hardened oil, rapeseed extremely hardened oil, and soybean extremely hardened oil.

Furthermore, as the oil and fat composition raw material of the present invention, a commercially available triglyceride composition or synthetic oil and fat can be mentioned. For example, as a triglyceride composition, hard palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.), rapeseed extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.), soybean super hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) can be mentioned. it can. Synthetic fats and oils include tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma Aldrich), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarachidin (manufactured by Tokyo Chemical Industry Co., Ltd.) and tribehenine (manufactured by Tokyo Chemical Industry Co., Ltd.). Manufactured by Kogyo Co., Ltd.).
In addition, palm extremely hardened oil has a low content of XXX type triglyceride, and therefore can be used as a dilute component of triglyceride.

<Other ingredients>
In addition to the triglyceride, the oil and fat composition raw material may optionally contain other components such as a partial glyceride, a fatty acid, an antioxidant, an emulsifier, and a solvent such as water. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of XXX type triglyceride is 100% by mass, 0 to 5% by mass, preferably It is 0-2 mass%, More preferably, it is 0-1 mass%.

When the said fat-and-oil composition raw material contains two or more components, you may mix arbitrarily. Any known mixing method may be used for mixing as long as a homogeneous reaction substrate can be obtained. For example, a paddle mixer, an adihomo mixer, a disper mixer, or the like can be used.
You may mix the said heating under a heating as needed. The heating is preferably at the same level as the heating temperature in step (b) described below, for example, 50 to 120 ° C, preferably 60 to 100 ° C, more preferably 70 to 90 ° C, and further preferably 80 ° C. Is called.

(B) The process of obtaining the said fat-and-oil composition of a molten state Before the said (d) process, when the fat-and-oil composition raw material prepared by the said process (a) is in a molten state at the time of preparation, please heat. Although it is cooled as it is, when it is not in a molten state at the time of preparation, it is arbitrarily heated to melt the triglyceride contained in the oil composition raw material to obtain a molten oil composition raw material.
Here, the heating of the oil and fat composition raw material is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil and fat composition raw material, particularly a temperature at which the XXX type triglyceride can be melted, for example, 70 to 200 ° C, preferably 75 to 150 ° C. More preferably, the temperature is 80 to 100 ° C. Moreover, it is appropriate that the heating is continued for, for example, 0.1 to 3 hours, preferably 0.3 to 2 hours, more preferably 0.5 to 1 hour.

(D) The step of cooling the molten fat composition to obtain the powdered fat composition for topping The molten fat composition raw material prepared in the step (a) or (b) is further cooled and solidified, A powdery fat composition for topping containing β-type fats and oils and having a plate-like particle shape is formed.
Here, in order to “cool and solidify a molten fat composition raw material”, the upper limit value of the cooling temperature is obtained by using the molten fat composition raw material as a β-type fat of the fat component contained in the fat composition raw material. It is necessary to keep the temperature lower than the melting point of. For example, in the case of XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the melting point of β type fat is: Since it is 74 ° C. (Table 1), it is 1-30 ° C. lower than the melting point (ie 44-73 ° C.), preferably 1-20 ° C. lower than the melting point (ie 54-73 ° C.), more preferably 1-15 ° C. below the melting point (ie 59-73 ° C.), particularly preferably 1 ° C., 2 ° C., 3 ° C., 4 ° C., 5 ° C., 6 ° C., 7 ° C., 8 ° C., 9 ° C. or 10 ° C. Temperature.
More preferably, in order to obtain the β-type oil and fat, it is appropriate to keep the cooling temperature lower than the cooling temperature obtained from the following formula as the lower limit value of the cooling temperature.
Cooling temperature (° C.) = Carbon number ×× 6.6−68
(In the formula, carbon number x is carbon number x of XXX type triglyceride contained in the oil and fat composition raw material)
In order to obtain β-type fats and oils containing XXX type triglycerides, the cooling temperature is set to α-type fats other than β-type fats and β′-type fats and oils other than β-type fats. This is because it is necessary to set a temperature at which crystallization does not occur. Since the cooling temperature mainly depends on the molecular size of the XXX type triglyceride, it can be understood that there is a certain correlation between the carbon number x and the lower limit of the optimum cooling temperature.
For example, when the XXX type triglyceride contained in the oil and fat composition raw material is XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the lower limit of the cooling temperature is 50.8 ° C. or more. Therefore, in the case of the XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the temperature for “cooling and solidifying the molten oil composition raw material” is more preferably 50.8 ° C. or more and 72 ° C. or less. Become.
Moreover, when XXX type | mold triglyceride is a 2 or more types of mixture, the lower limit can be determined according to the cooling temperature with the smaller carbon number x. For example, XXX type triglyceride contained in the oil and fat composition raw material is a mixture of XXX type triglyceride having 3 palmitic acid residues having 16 carbon atoms and XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms In this case, the lower limit of the cooling temperature is 37.6 ° C. or higher in accordance with the smaller carbon number of 16.

  As another aspect, the lower limit value of the cooling temperature is suitably a temperature equal to or higher than the melting point of the α-type oil or fat corresponding to the β-type oil or fat of the oil or fat composition raw material containing the XXX type triglyceride. For example, when the XXX-type triglyceride contained in the oil-and-fat composition raw material is a XXX-type triglyceride having 3 stearic acid residues having 18 carbon atoms, an α-type oil and fat of the XXX-type triglyceride having 3 stearic acid residues Since the melting point is 55 ° C. (Table 1), the temperature for “cooling and solidifying the molten oil and fat composition raw material” in this case is preferably 55 ° C. or more and 72 ° C. or less.

  As another aspect, the cooling of the raw material for the fat and oil composition in the molten state is, for example, when x is 10 to 12, the final temperature is preferably -2 to 46 ° C, more preferably 12 to 44 ° C, still more preferably. It is performed by cooling to a temperature of 14 to 42 ° C. For example, when x is 13 or 14, the final temperature in cooling is preferably 24 to 56 ° C, more preferably 32 to 54 ° C, still more preferably 40 to 52 ° C, and when x is 15 or 16, Preferably it is 36-66 degreeC, More preferably, it is 44-64 degreeC, More preferably, it is 52-62 degreeC, When x is 17 or 18, Preferably it is 50-72 degreeC, More preferably, it is 54-70 degreeC, Furthermore, Preferably, it is 58 to 68 ° C. When x is 19 or 20, it is preferably 62 to 80 ° C, more preferably 66 to 78 ° C, still more preferably 70 to 77 ° C, and when x is 21 or 22. Is preferably 66 to 84 ° C, more preferably 70 to 82 ° C, and still more preferably 74 to 80 ° C. At the final temperature, for example, preferably 2 hours or more, more preferably 4 hours or more, still more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less, It is appropriate to stand still.

(C) Powder production promotion step Further, before the step (d), between the above steps (a) or (b) and (d), (c) As an optional step for promoting powder production, You may perform the process by the seeding method (c1), the tempering method (c2), and / or the (c3) precooling method with respect to the oil-fat composition raw material of the molten state used by d). Any of these optional steps (c1) to (c3) may be performed alone, or a plurality of steps may be combined. Here, between step (a) or (b) and step (d) is after step (a) or (b) in step (a) or (b) and in step (d). It means to include the previous step (d).
The seeding method (c1) and the tempering method (c2) are cooled to the final temperature in order to make the raw material of the fat composition in a molten state more reliable in the production of the powdered fat composition for topping of the present invention. This is a powder production promotion method for treating a raw material of an oil and fat composition that is in a molten state before being processed.
Here, the seeding method (c1) is a method in which a small amount of a component that becomes a powder core (seed) is added at the time of cooling the oil and fat composition raw material in a molten state to promote powdering. Specifically, for example, the XXX type triglyceride having the same carbon number as that of the XXX type triglyceride in the fat and oil composition raw material is preferably 80% by mass or more to the fat and oil composition raw material in the molten state obtained in the step (b). More preferably, an oil and fat powder containing 90% by mass or more is prepared as a core (seed) component. At the time of cooling the fat / oil composition raw material in a molten state, the temperature of the fat / oil composition raw material reaches, for example, a final cooling temperature ± 0 to + 10 ° C., preferably +5 to + 10 ° C. At this point, 0.1 to 1 part by mass, preferably 0.2 to 0.8 parts by mass, is added to 100 parts by mass of the oil and fat composition raw material in the molten state, thereby pulverizing the oil and fat composition. It is a way to promote.
In addition, the tempering method (c2) is a temperature lower than the cooling temperature in the step (d), for example, 5 to 20 ° C., before cooling at the final cooling temperature in cooling the fat and oil composition raw material in a molten state. Promoting pulverization of the oil and fat composition by cooling to a low temperature, preferably 7 to 15 ° C, more preferably about 10 ° C, preferably for 10 to 120 minutes, more preferably about 30 to 90 minutes It is a method to do.
Furthermore, the preliminary cooling method (c3) includes the XXX type triglyceride before the molten oil composition raw material obtained in the step (a) or (b) is cooled in the step (d). A method of once cooling at a temperature between the temperature at which the oil / fat composition raw material is prepared and the cooling temperature at the time of cooling the oil / fat composition raw material, in other words, from the molten state temperature in the step (a) or (b) Is preliminarily cooled at a temperature higher than the cooling temperature of step (d). (C3) Subsequent to the pre-cooling method, cooling is performed at the cooling temperature at the time of cooling the fat composition raw material in the step (d). The temperature higher than the cooling temperature of the step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature of the step (d), preferably a temperature higher by 3 to 30 ° C., more preferably a temperature higher by 4 to 30 ° C., More preferably, the temperature may be higher by about 5 to 10 ° C. The lower the temperature for the preliminary cooling, the shorter the main cooling time at the cooling temperature in the step (d). That is, unlike the seeding method or the tempering method, the pre-cooling method is a method that can promote the pulverization of the oil / fat composition by simply lowering the cooling temperature stepwise, and has a great advantage in industrial production.

(E) Step of obtaining a powdered fat composition for topping by pulverizing solids The step of obtaining the powdered fat composition for topping by cooling in the step (d) is more specifically by cooling in the step (d). You may perform by the process (e) which grind | pulverizes the obtained solid substance and obtains the powder fat composition for toppings.
More specifically, first, the oil composition raw material is melted to obtain a molten oil composition, and then cooled to form a solid having voids whose volume is increased as compared with the molten oil composition raw material. . The fat and oil composition that has become a solid having voids can be pulverized by applying a light impact, and the solid is easily disintegrated into a powder form.
Here, a means for applying a light impact is not particularly specified, but a method of lightly applying vibration (impact) and pulverizing (raising) by shaking, sieving, etc. is simple and preferable.
The solid material may be pulverized by a known pulverization means. Examples of such pulverization means include a hammer mill and a cutter mill.

Next, the food topped with the powdered fat composition for topping of the present invention will be described.
The powdered fat composition for topping of the present invention can be used as a topping agent for food.
Examples of foods include Western confectionery, Japanese confectionery, fruits, processed fruit products, processed soybean foods, processed fish products, processed potato products, and specifically, jelly, pudding, whipped cream, ganache, Daifuku, mizuyokan, dumplings. , Eggplant, strawberry, pineapple, banana, apple syrup boiled, peach syrup boiled, tofu, kamaboko, chikuwa, hanpen, konjac, etc. Examples of processed fruit products include apples and peach syrup.
In particular, since the powdered fat composition for topping is an oily substance, it is preferable that the food to be topped is a water-containing food that is not oily on the food surface and has a high moisture content on the food surface. Examples of such foods include jelly, pudding, mizuyokan and fruits. Even if powdered sugar is topped on such a water-containing food with a high moisture content on the food surface, it cannot be decorated because it dissolves immediately in the moisture on the food surface.
Therefore, when the powdered fat composition for topping of the present invention is used, it can be topped even on foods that could not be topped with powdered sugar until now.
The topping amount of the powdered fat composition for topping is not particularly limited, but it can be topped with an amount equivalent to the powdered sugar usually used for topping. In addition, in the case of a powdered fat composition for topping that is looser and has a larger bulk density than powdered sugar, it can be topped in the same amount as powdered sugar in a smaller amount than the amount of powdered sugar topped on a normal food. .
For example, in the case of about 5 to 6 g of food, for example, 0.05 to 0.2 g of the powdered fat composition for topping can be attached around the food.
Moreover, when the powdered fat composition for toppings of the present invention containing no colorant is topped on the surface of ganache, white powdered snow appears on the surface of raw chocolate or ganache, and the taste of food looks good. Can be up.

EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited to these at all. Also. In the following, “%” indicates mass% unless otherwise specified, and “part” indicates mass part.
[Analysis method]
-Triglyceride composition gas chromatography analysis conditions DB1-ht (0.32 mm x 0.1 m x 5 m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet: 370 ° C
Detector: 370 ° C
Split ratio: 50/1 35.1 kPa Constant pressure column CT: 200 ° C. (0 min hold) to (15 ° C./min) to 370 ° C. (4 min hold)
X-ray diffraction measurement Using an X-ray diffractometer Ultima IV (manufactured by Rigaku Corporation), CuKα (λ = 1.542 mm) as a radiation source, using a filter for Cu, output 1.6 kW, operating angle 0.96 to The measurement was performed under the conditions of 30.0 ° and a measurement speed of 2 ° / min. By this measurement, the presence of α-type oil and fat, β′-type oil and fat, and β-type oil and fat in the oil and fat component containing XXX type triglyceride was confirmed. When it had only a peak near 4.6 Å and no peak near 4.1-4.2 Å, it was judged that all of the oil and fat components were β-type oils and fats.
From the results of the X-ray diffraction measurement, the peak intensity ratio = [intensity of the β-type characteristic peak (2θ = 19 ° (4.6 （)) / (intensity of the α-type characteristic peak (2θ = 21 °]). (4.2 Å)) + β-type characteristic peak intensity (2θ = 19 ° (4.6 Å)))] is an index representing the abundance of β-type fats and oils

-Aspect ratio (a) Aspect ratio of particles of commercially available powdered fats and oils (manufactured by Riken Vitamin Co., Ltd .: trade name "Spray Fat NR100"). These powdered fats and oils are mostly spherical, one by one from the electron micrograph of the particles. Since the major axis and thickness can be directly measured for each particle, the major axis and thickness of each individual particle in a photograph taken with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) (Vertical and horizontal) were measured, the aspect ratio was determined for each particle, and the average value of the aspect ratios of a total of 20 particles was defined as the aspect ratio of the particles.
(B) Aspect ratio of particles of the powdered fat composition for topping of the present invention The particles of the powdered fat composition for topping of the present invention have a plate shape, and it is difficult to measure the thickness of the particles from a micrograph. . Therefore, the thickness of the particles was measured from a micrograph when the powdered fat composition for topping was attached to the glass beads.
Specifically, powdered fats and oils for topping are added to the surface of glass beads by adding and mixing the powdered fats and oils composition for toppings with glass beads (manufactured by ASONE, model number BZ-01, dimensions 0.105 to 0.125 mmφ). The composition was adhered, and the state was photographed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation). The length in the vertical direction from the surface of the particle of the topping powder / fat composition adhering to the glass bead surface is measured as the thickness of the particle, and the average value of the total 25 particles is taken. The value was defined as the value of the particle thickness of the powder oil composition for topping.
This is explained with reference to the schematic diagram of FIG. 1. A in FIG. 1 is a core substance, B is a particle whose aspect ratio is to be measured, and the length of the line segment ab (perpendicular direction from the adhesion surface of the particle adhered to the core substance surface). Is the value of the thickness of the particles.
Moreover, the average particle diameter (d50) measured by the wet measurement based on the above-mentioned laser diffraction scattering method was used for the value of the major axis.
The aspect ratio [= major axis / thickness] was determined from the values of the major axis and the thickness of the particles of the powdered fat composition for topping thus measured.

・ Average particle size (d50)
The powdered fat composition for topping used in the examples and the average particle diameter (effective diameter) of the powdered fat were measured by a laser diffraction scattering method (ISO1333201, ISO9276) using a particle size distribution measuring apparatus (manufactured by Nikkiso Co., Ltd., apparatus name: Microtrac MT3300ExII). Based on -1), it was measured by wet measurement.
Specifically, a very small capacity circulator (manufactured by Nikkiso Co., Ltd., apparatus name: USVR) was attached to the particle size distribution measuring apparatus, and water was circulated as a dispersion solvent. Further, 0.06 g of a sample and 0.6 g of a neutral detergent are put into a 100 ml beaker, mixed with a spatula, 30 ml of water is added after mixing, and an ultrasonic cleaner (manufactured by Aiwa Medical Industry Co., Ltd., device name: AU-16C). ) Was subjected to dropwise addition and circulation for measurement for 1 minute.
The measured value (d50) of the particle size with an integrated value of 50% in the obtained particle size distribution was taken as the average particle size.

-Loose bulk density The powdered fat composition for topping used in the Examples and the loose bulk density (g / cm ³ ) of the powdered fat were measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, the sample is charged in a powder tester, the upper chute charged with the sample is vibrated, and the sample is dropped into the lower measuring cup by natural fall. The sample swelled from the measuring cup was scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 cm ³ ) of the receiver was weighed, and the loose bulk density was determined from the following equation.
Loose bulk density (g / cm ³ ) = A (g) / 100 (cm ³ )
-Microscopic observation, photomicrograph The state of the powdered oil / fat composition for topping and the particles of the powdered oil / fat were observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), and the particles were photographed with a microscope.

[Production of powdered oil composition for topping]
Although the example of manufacture of the powdery fat composition for toppings of this invention is shown below, any powdered fat composition for toppings can be used as a food topping agent.
(1) Production Example 1: x = 18
About 1000 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flakes, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at positions 1 to 3 Maintain for 12 hours to melt completely, cool in a 60 ° C constant temperature bath for 12 hours to form solids with voids with increased volume, complete crystallization, then cool to room temperature (25 ° C) state did. The obtained solid was mechanically pulverized to obtain a powdery fat composition for topping (average particle size 6.4 μm, X-ray diffraction measurement diffraction peak: 4.6 mm, peak intensity ratio: 0.89, particle aspect ratio 3. 7, loose bulk density 0.18 g / cm ³ ) was obtained.
When the obtained powdered oil composition for topping was observed with a microscope, the shape of the particles was a plate shape. 2 and 3 are electron micrographs (300 times and 500 times) of the powdered fat composition for topping.
In addition, it turns out from the X-ray diffraction measurement diffraction peak and peak intensity ratio that the fat component of the obtained powdered fat composition for topping contains β-type fat.
In the following topping test for various foods, the powdered fat composition for topping of Production Example 1 was used.

(2) Production Example 2: x = 18
About 1000 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flakes, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at positions 1 to 3 Maintain for 12 hours to melt completely, cool in a 60 ° C constant temperature bath for 12 hours to form solids with voids with increased volume, complete crystallization, then cool to room temperature (25 ° C) state did. The obtained solid was mechanically pulverized to obtain a powdery fat composition for topping (average particle size 8.0 μm, X-ray diffraction measurement diffraction peak: 4.6 mm, peak intensity ratio: 0.89, particle aspect ratio 4. 6, loose bulk density 0.18 g / cm ³ ) was obtained.
When the obtained powdered oil composition for topping was observed with a microscope, the shape of the particles was a plate shape.
In addition, it turns out from the X-ray diffraction measurement diffraction peak and peak intensity ratio that the fat component of the obtained powdered fat composition for topping contains β-type fat.

(3) Production Example 3: x = 18
About 1000 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flakes, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at positions 1 to 3 Maintain for 12 hours to melt completely, cool in a 60 ° C constant temperature bath for 12 hours to form solids with voids with increased volume, complete crystallization, then cool to room temperature (25 ° C) state did. The obtained solid was mechanically pulverized to obtain a powdery fat composition for topping (average particle size: 7.4 μm, X-ray diffraction measurement diffraction peak: 4.6 mm, peak intensity ratio: 0.89, particle aspect ratio: 3. 5, loose bulk density 0.17 g / cm ³ ) was obtained.
When the obtained powdered oil composition for topping was observed with a microscope, the shape of the particles was a plate shape.
In addition, it turns out from the X-ray diffraction measurement diffraction peak and peak intensity ratio that the fat component of the obtained powdered fat composition for topping contains β-type fat.

(4) Production Example 4: x = 18
About 1000 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flakes, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at positions 1 to 3 Maintain for 12 hours to melt completely, cool in a 60 ° C constant temperature bath for 12 hours to form solids with voids with increased volume, complete crystallization, then cool to room temperature (25 ° C) state did. The obtained solid was mechanically pulverized to obtain a powdery fat composition for topping (average particle size: 14.4 μm, X-ray diffraction measurement diffraction peak: 4.6 mm, peak intensity ratio: 0.90, particle aspect ratio: 7 2, loose bulk density: 0.2 g / cm ³ ). From the diffraction peak of X-ray diffraction measurement and the peak intensity ratio, it was found that the oil and fat component of the obtained powdered fat and oil composition for topping contains β-type oil and fat.

[Production of comparative oil and fat composition]
(1) Production Comparative Example 1: x = 16
25 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 is maintained at 80 ° C. for 0.5 hour. When it is completely melted and cooled in a constant temperature bath at 25 ° C. for 4 hours, it completely solidifies (X-ray diffraction measurement diffraction peak: 4.1 Å, peak intensity ratio: 0.10). Did not come.
Therefore, the obtained solidified product could not be used as a topping agent.

(2) Production Comparative Example 2: x = 16, 18
Triglycerides having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oilio Group Co., Ltd.) 12.5 g and positions 1 to 3 And 12.5 g of triglyceride having a stearic acid residue (18 carbon atoms) (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) were used as raw material fats and oils (XXX type: 39.6% by mass). The raw oil and fat was completely melted by maintaining at 80 ° C. for 0.5 hours, and then cooled in a constant temperature bath at 40 ° C. for 12 hours, completely solidified (X-ray diffraction measurement diffraction peak: 4.2 kg, peak intensity ratio) : 0.12), and did not reach a powdery fat composition.
Therefore, the obtained solidified product could not be used as a topping agent.

(3) Production Comparative Example 3: x = 18
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour Maintained and completely melted and cooled in a constant temperature bath at 40 ° C. for 3 hours, completely solidified (X-ray diffraction measurement diffraction peak: 4.1 kg, peak intensity ratio: 0.11), and powdered oil composition I didn't get it.
Therefore, the obtained solidified product could not be used as a topping agent.

(4) Production Comparative Example 4: x = 18
12.5 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) Triglyceride having a stearic acid residue (carbon number 18) at the 3-position (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) 12.5 g was mixed to obtain a raw material fat (XXX Type: 39.7% by mass). The raw oil and fat was completely melted by maintaining at 80 ° C. for 0.5 hours and cooled in a constant temperature bath at 55 ° C. for 12 hours to be completely solidified (X-ray diffraction measurement diffraction peak: 4.2 kg, peak intensity ratio) : 0.12), and did not reach a powdery fat composition.
Therefore, the obtained solidified product could not be used as a topping agent.

[Powder oil]
In the following topping test, a commercially available powdered fat (manufactured by Riken Vitamin Co., Ltd .: trade name “Spray Fat NR100”) was used for comparison.
This powdery fat is a bead-shaped spherical powder having an average particle size of 86 μm, and as a result of X-ray diffraction analysis, the diffraction peak is 4.6, the intensity ratio is 0.91, and the particle aspect ratio is 1. 07, the loose bulk density was 0.53 g / cm ³ .
In addition, it turns out from this X-ray diffraction measurement diffraction peak and peak intensity ratio that this powdery fat contains beta type fat.
When the obtained powdered fats and oils were observed with a microscope, the shape of the particles was spherical. FIG. 4 is a micrograph (300 times) of the powdered oil / fat.

[Topping test on ganache (Comparative Examples 1 and 2 and Example 1)]
(1) Topping agents used In this test, topping agents 1 to 3 shown in Table 2 were used.

(2) Topping test A rectangular parallelepiped ganache having the composition shown in Table 3 was prepared, and each topping agent was adhered to the surface of the ganache (total of 6 surfaces).
Specifically, ganache was made by the following procedures (a) to (f).
(A) Fresh cream was warmed to about 80 ° C., chocolate was added and mixed to prepare a ganache raw material.
(B) A wrap was placed on a stainless steel bat, and the ganache raw material prepared in (a) was poured.
(C) A stainless steel vat containing the ganache raw material was cooled in a refrigerator at 8 ° C. for 2 hours.
(D) The solidified ganache was taken out from the stainless steel bat and cut into a rectangular parallelepiped (about 2 cm in length, about 1.5 cm in width, about 1.5 cm in height, and about 5 to 6 g in weight).
(E) A ganache topped with a topping agent was made by applying the topping agents 1 to 3 to the ganache surface (all six sides) of a rectangular parallelepiped.
The amount of topping agent 1 topped on one ganache was about 1 g, the amount of topping agent 2 was about 0.15 g, and the amount of topping agent 3 was about 0.15 g.
(F) The ganache topped with the topping agent was placed in a sealed container and stored in a refrigerator at 8 ° C. for 3 days.
“Superior Platyk” used as a ganache raw material is a chocolate with a cacao content of 56%, and “Gatolyse” has a nonfat milk solid content of 4.0%, a milk fat content of 27.0%, and a vegetable fat content. Is a food whose main ingredient is milk or the like with 15.0%.

(3) Topping evaluation About the ganache topped with each topping agent, the appearance immediately after manufacture, the appearance after storage at 8 ° C for 3 days, the texture of the topping agent, and the taste of ganache were evaluated by an in-house panelist. The evaluation results are shown in Table 4.

  From the results shown in Table 4, the powdered fat composition for topping of the present invention can be used as a topping agent instead of powdered sugar, and, unlike powdered sugar, does not cause the phenomenon of crying during storage. I found out.

[Topping test to jelly (Comparative Examples 3, 4, Example 2)]
(1) Topping agents used The topping agents 1 to 3 shown in Table 2 were also used in this test.

(2) Topping test Each topping agent is sprinkled from the top of a commercially available hemispherical jelly (made by Hori Co., Ltd., product “Yubari Melon Pure Jelly”), which is a water-containing food with a lot of moisture on the food surface. A topping agent was deposited.
(3) Topping evaluation About the jelly topped with each topping agent, the appearance immediately after the topping, the appearance after storage at 8 ° C for 60 minutes, the texture of the topping agent, and the taste of the jelly were evaluated by an in-house panelist. The evaluation results are shown in Table 5.

  From the results of Table 5, it was found that the powdered fat composition for topping of the present invention can be used as a topping agent even for water-containing foods having a high moisture content on the food surface that cannot be topped with powdered sugar. Moreover, it turned out that there is a feature that the phenomenon of crying does not occur immediately after topping and during storage, unlike powdered sugar.

  The powdered fat composition for topping of the present invention can be widely used in the food field.

Claims (9)

  A powdery fat composition for topping, wherein the average particle diameter is 20 μm or less.   The powdered fat and oil composition for topping contains an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, and the carbon number x is 10 to 22 2. The powdered fat composition for topping according to claim 1, wherein the fat component contains a β-type fat, and the particles of the powdered fat composition have a plate-like shape.   The powdered fat composition for topping according to claim 1 or 2, wherein the powdered fat is a β-type fat.   The powdered fat composition for toppings according to any one of claims 1 to 3, wherein the XXX type triglyceride is contained in an amount of 50 mass% or more when the total mass of the powdered fat composition is 100 mass%.   The powder fat composition for toppings according to any one of claims 1 to 4, wherein the carbon number x is an integer selected from 16 to 18.   The powder fat composition for topping according to any one of claims 1 to 5, wherein an aspect ratio of particles of the powder fat composition is 2.5 or more. The loose bulk density of the powder fat composition, topping powder fat and oil composition according to any one of claims 1-6, characterized in that a 0.05 to 0.4 g / cm ^3.   A food topped with the powdered fat composition for topping according to any one of claims 1 to 6.   The food is from jelly, pudding, whipped cream, ganache, daifuku, yokokan, dumpling, eggplant, strawberry, pineapple, banana, apple syrup boiled, peach syrup boiled, tofu, kamaboko, chikuwa, hanpen, and konnyaku The food according to claim 8, which is selected.