JP2020129992A - Coconut milk powder, production method thereof, and food product - Google Patents

Abstract

To provide coconut milk powder having stain generation suppressed and a production method thereof.SOLUTION: Coconut milk powder of the invention contains coconut milk, dextrin, and a sucrose fatty acid ester. The dextrin has a dextrose equivalent of 15 or less. The coconut milk powder has stain generation suppressed. A production method of the coconut milk powder includes a step for spray-drying a water dispersion containing the coconut milk, dextrin, and sucrose fatty acid ester.SELECTED DRAWING: None

Description

The present invention relates to coconut milk powder, a method for producing the same, and a food product.

Coconut milk is known as a food additive obtained from coconut as a raw material, and is a milky white liquid obtained by grated and squeezed the pulp of coconut fruit. Since such coconut milk cannot be stored for a long period of time, once the coconut milk product is opened, it needs to be used within at least a few days. On the other hand, since coconut milk can be stored for a long period of time by being powdered, coconut milk is often used as a powder instead of being used as a liquid.

For example, Patent Document 1 discloses a technique for adding a food additive component containing coconut milk powder to various seasonings and foods.

Japanese Unexamined Patent Publication No. 2-104262

However, the coconut milk powder has a problem that it tends to be sticky and exudes easily.

The present invention has been made in view of the above, and an object of the present invention is to provide a coconut milk powder in which the occurrence of exudation is suppressed and a method for producing the same.

As a result of intensive studies to achieve the above object, the present inventors have found that the above object can be achieved by containing a specific dextrin and a sucrose fatty acid ester, and have completed the present invention. ..

That is, the present invention includes, for example, the subjects described in the following sections.
Item 1
Contains coconut milk, dextrin, and sucrose fatty acid ester,
The dextrin is a coconut milk powder having a dextrose equivalent of 15 or less.
Item 2
Item 3. The coconut milk powder item 3 according to Item 1, wherein the sucrose fatty acid ester has an average ester group number of 1.0 to 1.5.
Item 2. The coconut milk powder according to Item 1 or 2, further comprising gum arabic.
Item 4
Item 3. The method for producing coconut milk powder according to any one of Items 1 to 3.
A production method comprising the step of spray-drying an aqueous dispersion containing coconut milk, dextrin, and sucrose fatty acid ester.
Item 5
A food containing the coconut milk powder according to any one of Items 1 to 3.

The coconut milk powder of the present invention suppresses the occurrence of exudation.

Hereinafter, embodiments of the present invention will be described in detail. In addition, in this specification, the expressions "contains" and "includes" include the concepts of "contains", "includes", "substantially consists" and "consists of only".

The coconut milk powder of the present invention contains at least coconut milk, dextrin, and sucrose fatty acid ester.

In the coconut milk powder, the type of coconut milk is not particularly limited, and known coconut milk can be widely used. For example, coconut milk can be obtained by grated and squeezed the pulp of coconut fruit. The coconut milk thus obtained is a milky white liquid. The coconut milk powder may contain only one type of coconut milk, or may contain two or more different types of coconut milk.

The type of fat and oil contained in coconut milk is not particularly limited, and can be, for example, the same as the fat and oil contained in known coconut milk. Further, the content of fats and oils contained in coconut milk is not particularly limited, and can be, for example, in the same range as the content of fats and oils contained in known coconut milk.

The solid content concentration of the coconut milk is also not particularly limited, and can be, for example, 1 to 50% by mass, preferably 10 to 45% by mass.

Coconut milk can be obtained, for example, by a known production method. Alternatively, coconut milk can be obtained from, for example, commercial products.

The coconut milk powder contains dextrin having a dextrose equivalent of 15 or less, whereby the coconut milk powder is less likely to be sticky and exudation can be suppressed.

The dextrose equivalent is an index showing the degree of decomposition when starch is decomposed by an acid or an enzyme, and is known as a relative measure when the reducing power of dextrose (glucose) is set to 100. In the present specification, dextrose equivalent is abbreviated as "DE" (Dextrose equivalent). When DE is 0, it is starch, and the closer it is to 0, the closer to starch. On the contrary, the closer the DE is to 100, the more the starch is hydrolyzed.

In the coconut milk powder, when the DE of dextrin exceeds 15, the stickiness of the coconut milk powder becomes remarkable, and the exudation of the coconut milk powder cannot be suppressed.

The lower limit of DE of dextrin is not particularly limited as long as it exceeds 0, and can be, for example, 1 or more, preferably 5 or more, more preferably 7 or more, and enhance cold water dispersibility. It is particularly preferable that the amount is 8 or more in terms of being able to. The DE of dextrin is preferably 14 or less, more preferably 13 or less, and particularly preferably 12 or less.

The coconut milk powder may contain only one dextrin, or may contain two or more different dextrins.

The DE of dextrin can be measured by the Somogyi-Nelson method. Further, for example, when the manufacturer's guaranteed value or the measured value of the DE of dextrin is known, that value can be adopted as the DE value of the dextrin.

Dextrin can be obtained, for example, by a known production method. Alternatively, the dextrin can be obtained from a commercially available product or the like.

In coconut milk powder, the sucrose fatty acid ester is an ester compound of sucrose and fatty acid. The type of sucrose fatty acid ester is not particularly limited, and known sucrose fatty acid esters can be widely used.

Since the coconut milk powder contains a sucrose fatty acid ester, the effect of suppressing the exudation of the coconut milk powder can be enhanced, and further, the dispersibility of the coconut milk powder in cold water can be enhanced. .. In particular, since coconut milk tends to become solid at a low temperature, the high dispersibility of coconut milk powder in cold water can be an advantageous point when applied to food applications and the like.

In the sucrose fatty acid ester, the structure of the ester moiety and the number of carbon atoms are not particularly limited. For example, a sucrose fatty acid ester can have an ester moiety derived from a saturated or unsaturated fatty acid having 8 to 22 carbon atoms. The sucrose fatty acid ester preferably has an ester moiety derived from a saturated or unsaturated fatty acid having 12 to 18 carbon atoms.

Examples of the sucrose fatty acid ester include sucrose stearic acid ester, sucrose palmitate, sucrose myristic acid ester, sucrose oleic acid ester, and sucrose lauric acid ester.

The average number of ester groups of the sucrose fatty acid ester is not particularly limited. The number of ester groups of the sucrose fatty acid ester is preferably 1.0 to 1.5 from the viewpoint that the effect of suppressing the exudation of the coconut milk powder can be easily enhanced and the dispersibility in cold water can be easily enhanced. The number of ester groups of the sucrose fatty acid ester is more preferably 1.1 or more, and particularly preferably 1.2 or more. The number of ester groups of the sucrose fatty acid ester is more preferably 1.4 or less, and particularly preferably 1.3 or less.

In the present specification, the average number of ester groups of sucrose fatty acid ester can be calculated from the following formula with the average number of ester groups as X.
(Number of OH groups in one molecule of sucrose-X)
= (Number of moles of OH groups in 1 g of sample) / (Number of moles of sucrose fatty acid ester in 1 g of sample)
= ((OHV-AV) / (1000 × 56.11))
/ {1 / (MwSug + (MwFa-18) X)}
Here, in the above formula,
OHV is the hydroxyl value AV of the sucrose fatty acid ester, the acid value MwSug of the sucrose fatty acid ester is the molecular weight of the sucrose, and MwFa is the average molecular weight of the constituent fatty acids.

Specifically, by substituting the respective values of OHV, AV, MwSug and MwFa into the above formula, the average number of ester groups X of the sucrose fatty acid ester is derived.

In the present invention, when the manufacturer-guaranteed value or the measured value of the sucrose fatty acid ester is known for the average number of ester groups of the sucrose fatty acid ester, it can be adopted as the average number of ester groups of the sucrose fatty acid ester. it can.

The sucrose fatty acid ester can be obtained, for example, by a known production method. Alternatively, the sucrose fatty acid ester can be obtained from a commercially available product or the like.

The coconut milk powder may contain only one sucrose fatty acid ester, or may contain two or more different sucrose fatty acid esters.

The content ratio of coconut milk, dextrin and sucrose fatty acid ester in the coconut milk powder is not particularly limited. For example, the content of dextrin per 100 parts by mass of coconut milk is preferably 50 to 100 parts by mass, and more preferably 60 to 90 parts by mass, in that exudation is easily suppressed.

Further, in the coconut milk powder, the content of the sucrose fatty acid ester per 100 parts by mass of the coconut milk is preferably 0.3 to 1.2 parts by mass, preferably 0.5 parts by mass, in that exudation is easily suppressed. More preferably, it is ~ 1.0 part by mass.

The coconut milk powder can also contain gum arabic, as well as coconut milk, dextrin and sucrose fatty acid esters. Since the coconut milk powder contains gum arabic, it is possible to improve the emulsification stability when the coconut milk powder is dispersed in water.

The type of gum arabic is not particularly limited, and known gum arabic can be widely used, and examples thereof include various gum arabic for food additives. As a specific example, gum arabic collected from two species, Senegal and Seyal, can be mentioned.

Gum arabic can be obtained, for example, by a known production method. Alternatively, gum arabic can be obtained from a commercially available product or the like.

The content ratio of gum arabic in the coconut milk powder is not particularly limited. For example, the content of gum arabic per 100 parts by mass of coconut milk is preferably 0 to 30 parts by mass, preferably 10 to 25 parts by mass, from the viewpoint of easily improving dispersibility in cold water and emulsion stability. Is more preferable.

The coconut milk powder may contain other additives as long as the effects of the present invention are not impaired. For example, the coconut milk powder may contain known food additives. Examples of other additives include monoglycerin silicate ester and the like. When the coconut milk powder contains other additives other than coconut milk, dextrin, sucrose fatty acid ester and gum arabic, the additive is 5% by mass or less, preferably 1% by mass, based on the total mass of the coconut milk powder. % Or less, more preferably 0.2% by mass or less, and particularly preferably 0.1% by mass or less.

When the coconut milk powder contains a casein compound, the exudation of the coconut milk powder is suppressed and the dispersibility in cold water is improved. However, since the casein compound is a substance capable of exhibiting an allergic reaction, the casein compound is contained. It is preferable that there is no such thing. Even if the coconut milk powder contains a casein compound, the content ratio of the casein compound is preferably 1% by mass or less, more preferably 0.5% by mass or less, based on the total amount of the coconut milk powder. It is preferably 0.1% by mass or less, and particularly preferably 0.1% by mass or less.

As long as the coconut milk powder is a powder, the shape and size of the particles constituting the powder are not particularly limited, and can be, for example, the same as known food additives.

The coconut milk powder of the present invention is less likely to exude and is excellent in dispersion stability in water (particularly cold water), so that it can be suitably used as an additive for various foods. The type of food is not particularly limited, and for example, beverages such as fruit juice beverages, dairy beverages, milk, lactic acid bacteria beverages, and soup; soups such as soups, stews, and curries; processed foods made from livestock meat, seafood, and the like. Kind; seasonings; instant foods; snack foods; dairy products; confectioneries such as sponge cakes and donuts.

The amount of coconut milk powder added to various foods is not particularly limited, and may be in an appropriate range depending on the type of food and the like.

The method for producing coconut milk powder is not particularly limited, and it can be obtained by blending a predetermined component in a desired ratio.

In particular, the method for producing coconut milk powder preferably includes a step of spray-drying an aqueous dispersion containing the coconut milk, the dextrin, and the sucrose fatty acid ester.

In this production method, the aqueous dispersion can be obtained, for example, by mixing coconut milk, dextrin, sucrose fatty acid ester, and water. The type of water is not particularly limited, and various types of water such as distilled water, tap water, industrial water, ion-exchanged water, deionized water, pure water, and electrolyzed water can be used.

In the aqueous dispersion, the water content is not particularly limited. For example, from the viewpoint of productivity, the content of water per 100 parts by mass of coconut milk in the aqueous dispersion is preferably 200 to 250 parts by mass.

The method for preparing the aqueous dispersion is not particularly limited, and the aqueous dispersion can be prepared by mixing a predetermined amount of coconut milk, dextrin and sucrose fatty acid ester with water and stirring if necessary. it can. When stirring, the stirring method is not particularly limited, and for example, a known emulsion disperser or the like can be used.

The aqueous dispersion may contain an additive such as gum arabic, if necessary. In this case, gum arabic may be mixed with water together with coconut milk or the like when preparing the aqueous dispersion, or gum arabic may be added after preparing the aqueous dispersion.

The method of spray-drying the aqueous dispersion is not particularly limited, and for example, a known spray-drying method can be widely adopted. A known spray dryer can be used for spray drying, and for example, a spray dryer such as a two-fluid nozzle method or a four-fluid nozzle method can be used for spray drying. The conditions for spray drying are not particularly limited, and the temperature, pressure, and the like can be appropriately selected according to the concentration of the aqueous dispersion and the like.

The coconut powder of the present invention can be obtained by spray-drying the aqueous dispersion. The obtained coconut powder can be further dried if necessary. Further, if necessary, coconut powder may be crushed or the like.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the aspects of these Examples.

(Examples 1 to 12 and Comparative Examples 1 to 2)
An aqueous dispersion was prepared by mixing each component and water according to the blending amount (part by mass) shown in Table 1, and spray-dried to obtain a powder sample. The various components shown in Table 1 are as follows.

<Ingredients>
Coconut milk Coconut milk with a fat content of 41.4% by mass was used. The coconut milk was obtained by squeezing and extracting the pulp of coconut purchased in Vietnam. Specifically, endosperm was collected from the pulp of coconut, boiled at 95 to 100 ° C. for 10 minutes, and then pulverized to extract coconut milk from the powder of endosperm.

Dextrin The following three types of dextrins A, B and C were prepared.
・ Dextrin A; DE = 12, Sanwa Cornstarch Co., Ltd. "Sandeck # 100"
-Dextrin B; DE = 7, "Sandeck # 70" manufactured by Sanwa Cornstarch Co., Ltd.
-Dextrin C; DE = 18, Sanwa Cornstarch Co., Ltd. "Sandeck # 180"

Sucrose fatty acid ester The following two types of sucrose fatty acid ester A and B were prepared.
-Sucrose fatty acid ester A; average number of ester groups 1.2, "DK ester F-160" manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.
-Sucrose fatty acid ester B; average ester group number 1.4, "DK ester F-140" manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.

Gum arabic The following two types of gum arabic A and B were prepared.
-Arabic gum A; "Arabic gum for food additives" manufactured by Nippon Powder Pharmaceutical Co., Ltd.
・ Arabic gum B; “Sun Arabic” manufactured by Sanei Yakuhin Trading Co., Ltd.

Other Additives The following other additives were prepared.
-Monoglycerin citrate; "Poem K-30" manufactured by RIKEN Vitamin Co., Ltd.
・ Monoglycerin fatty acid ester; "Emulgie MS" manufactured by RIKEN Vitamin Co., Ltd.

<Spray drying>
The spray drying conditions were as follows.
-Spray dryer: "LabPlant SD-06" manufactured by Keison Products
・ Nozzle: Two-fluid nozzle ・ Inlet temperature: 140-145 ° C
・ Outlet temperature: 83-88 ° C
-Liquid flow velocity: 7.1 mL / min
・ Spray pressure: 3.5 bar

<Evaluation method>
Using the powder samples obtained in each Example and Comparative Example, the following "exudation", "cold water dispersibility", and "emulsification stability" were evaluated.

(Exudation)
With 2 g of the powder sample spread evenly on a filter paper (ADVANTEC 5B 70 mm), another filter paper (same as above) was placed so as to sandwich the powder sample, and 9.8 N was placed on the entire filter paper (38.5 cm ² ). A load was applied and the mixture was allowed to stand for 12 hours. Then, after removing the powder sample, the weights of the two filter papers were measured. Then, the amount of increase in filter paper weight (mg) before and after the test was calculated and evaluated according to the following criteria.
<Evaluation criteria>
A: The amount of increase was less than 10 mg, and exudation was suppressed.
B: The amount of increase was 10 mg or more and less than 20 mg, and exudation was observed.
C: The amount of increase was 20 mg or more, and exudation was noticeably observed.

(Cold water dispersibility)
2.5 g of the powder sample was put into 45 g of water at 5 ° C., and the mixture was stirred at 400 rpm for 4 minutes with a disperser. The dispersibility immediately after stirring was visually observed and evaluated according to the following criteria.
<Evaluation criteria>
A: The lumps were uniformly dispersed without any floating or precipitation, and the dispersion was excellent.
B: Slight floating and precipitation of lumps were observed.
C: Dispersion was not possible, or a large amount of lumps were suspended or precipitated, and the cold water dispersibility was poor.

(Emulsification stability)
2.5 g of the powder sample was put into 45 g of water at 80 ° C., and the mixture was stirred with a disperser at 400 rpm for 4 minutes. The dispersibility immediately after stirring was visually observed and evaluated according to the following criteria.
<Evaluation criteria>
A: There was no oil on the surface, no water separation was observed, and it had excellent emulsification stability.
B: Oil was slightly floating on the surface.
C: Oil was floating on the surface, water separation occurred, and the emulsification stability was inferior.

<Evaluation result>
From Table 1, the powder samples obtained in Examples 1 to 12 contain at least coconut milk, dextrin having a dextrose equivalent of 15 or less, and a sucrose fatty acid ester, so that exudation is suppressed. I understand.

Claims (5)

Contains coconut milk, dextrin, and sucrose fatty acid ester,
The dextrin is a coconut milk powder having a dextrose equivalent of 15 or less. The coconut milk powder according to claim 1, wherein the sucrose fatty acid ester has an average ester group number of 1.0 to 1.5. The coconut milk powder according to claim 1 or 2, further comprising gum arabic. The method for producing coconut milk powder according to any one of claims 1 to 3.
A production method comprising the step of spray-drying an aqueous dispersion containing coconut milk, dextrin, and sucrose fatty acid ester. A food containing the coconut milk powder according to any one of claims 1 to 3.