JP2022027874A - Powder composition, method for producing same, and beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powder oil/fat composition that is especially suitable for spray-dry method and can provide a beverage excellent in long-term emulsion stability by using a general-purpose pulverization base material.

SOLUTION: Provided is a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low molecular weight surfactant, characterized in that the starch hydrolyzate has a ratio of a peak area in a range of a molecular weight of 8500 or more and 18500 or less to a total peak area when a molecular weight distribution is measured by gel permeation chromatography of 15% or less.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low molecular weight surfactant, which is particularly preferably used for beverages, and a method for producing the powder composition. The present invention also relates to a beverage containing this powder composition.

As a water-dispersible powder containing a fat-soluble substance used in a wide range of applications in the food and beverage field, milk proteins (skimmed milk, casein and salts thereof, etc.) conventionally used for emulsification effect and film formation are used. There is known a technique for producing a protein-free powdered oil / fat composition having the same or higher stability and dispersibility.

For example, a protein-free powder oil / fat composition containing edible oil / fat, octenyl succinate-esterified starch, and trehalose as main components (Patent Document 1); edible oil / fat having a melting point of 20 ° C. or higher, octenyl succinate esterification. A protein-free powdered oil / fat composition containing starch, lactose and dextrin as main components (Patent Document 2); a group consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin. 20 to 80% by mass of one or more paste-like or liquid emulsifiers selected from the above, and starch or its hydrolyzate and organic acid glycerin fatty acid ester (mass ratio 100: 0.1 to 50), and / Or a powder emulsifier comprising 80 to 20% by mass of a powdering agent composed of an emulsifying starch derivative or a hydrolyzate thereof (Patent Document 3); hemicellulose 6.6 to 100 parts by mass of edible oil and fat. Powdered oil / fat composition containing 10 parts by mass and 34 to 60 parts by mass of highly branched cyclic dextrin (Patent Document 4); an oily powder obtained by adsorbing an pregelatinized starch-based powder as a component A and an oily component as a component B. The pregelatinized starch-based powder has a particle size of 10 to 80 mesh, a bulk specific gravity of 0.01 to 0.8 g / cm ³ , and an oil absorption of 1.5 to 1.7 ml / g, and is oily. An oily powder characterized by having a component retention capacity of 2nd to 5th grade (Patent Document 5); containing an oily component and arabic gum and sugar, and a mass ratio of the oily component to arabic gum 2: 1 to 1 A powdered oil and fat composition characterized by: 5 and a mass ratio of arabic gum to saccharides of 5: 1 to 1: 100 (Patent Document 6); parents who spontaneously form closed vesicles in an aqueous system. It is composed of a sugar polymer forming particles of a medium substance or a sugar polymer, an oil and fat component, and an excipient, and when mixed with water, it is O due to the action of the closed vesicles or the particles of the sugar polymer. / There is a powdered oil / fat composition (Patent Document 7) that forms a W-type emulsion.

These documents are characterized by the powdered base material used and the powder manufacturing method. However, the characteristic powdered base material affects the taste quality of the food used due to its viscosity and peculiar odor at the time of dissolution, and is special and expensive, so that it is versatile and cost-reducing. Then it is difficult to put it into practical use. In addition, if the powder manufacturing method is characteristic, the existing spray drying equipment suitable for mass production cannot be used, and new manufacturing equipment and manufacturing ingenuity are required, resulting in high manufacturing costs. was there.

On the other hand, in an edible oil / fat containing medium-chain saturated fatty acid triglyceride and / or these medium-chain saturated fatty acid triglycerides as a main component, and a powdered oil / fat composition containing a starch hydrolyzate and an organic acid monoglyceride as a main component, a starch hydrolyzate. Powdered fat and oil composition having a dextrose equivalent of 2 to 30 (Patent Document 8); a fat-soluble material-dispersed oil in which a fat-soluble material is dispersed in a fat and oil-based emulsifier, and a sugar in water and a hydrophilic emulsifier. It is characterized in that a fat-sugar-coated dispersion is prepared by mixing it with a sugar-water dispersion dispersed in, and is arbitrarily dried to obtain a fat-sugar-coated dispersion or a fat-sugar powder material. As a method for producing a fat-sugar material, a production method using a starch hydrolyzate having a glucose equivalent (DE) of 5 to 15 as a sugar (Patent Document 9) is known.

Japanese Patent Application Laid-Open No. 11-318332 Japanese Patent Application Laid-Open No. 2003-73691 Japanese Patent Application Laid-Open No. 6-2457119 Japanese Patent Application Laid-Open No. 2006-14629 Japanese Patent Laid-Open No. 2000-109882 Japanese Patent Application Laid-Open No. 2000-119686 International Publication No. 2012/081546 Japanese Patent Application Laid-Open No. 6-33087 Japanese Patent Application Laid-Open No. 2008-188010

Here, the dextrose equivalent (= glucose equivalent) is an index indicating the degree of starch decomposition determined by the number of reducing ends in order to classify starch hydrolysates, which are commonly used powdered base materials. .. However, starch hydrolysates with complex molecular weight distributions may contain different molecular weight compositions, even at the same dextrose equivalent, and may interact with low molecular weight surfactants such as fats and oils and organic acid monoglycerides. It is not an appropriate parameter for essentially understanding the action. Therefore, further studies were required to prepare a protein-free powdered oil / fat composition by a manufacturing method of a general-purpose powdered base material and spray drying.

The present invention has been made in view of the above-mentioned conventional circumstances, and provides a beverage which is particularly suitable for a spray drying method and has excellent long-term emulsion stability by using a general-purpose powdered base material. It is an object of the present invention to provide a possible powdered oil / fat composition.

As a result of diligent studies by the present inventors, it was found that the above-mentioned problems can be solved by using a specific starch hydrolyzate, and the present invention has been reached.

That is, the gist of the present invention lies below.
[1]
A powder composition containing a fat-soluble substance, a starch hydrolyzate and a small molecule surfactant.
The powder composition is characterized in that the ratio of the peak area in the range of molecular weight 8500 or more and 18500 or less to the total peak area when the molecular weight distribution of the starch hydrolyzate is measured by gel permeation chromatography is 15% or less.
[2]
The powder composition according to the above [1], wherein the fat-soluble substance is an edible oil or fat.
[3]
The powder composition according to the above [1] or [2], wherein the small molecule surfactant is an emulsifier for food.
[4]
The powder composition according to any one of the above [1] to [3], wherein the starch hydrolyzate has a weight average molecular weight of 9000 or less.
[5]
The powder composition according to any one of the above [1] to [3], wherein the starch hydrolyzate has a weight average molecular weight of 50,000 or more.
[6]
The powder composition according to any one of the above [1] to [5], which does not substantially contain sodium casein.
[7]
A beverage containing the powder composition according to any one of the above [1] to [6].
[8]
Further, the beverage according to the above [7], which contains a milk component.
[9]
Further, the beverage according to the above [7] or [8], which contains a bacteriostatic emulsifier.
[10]
The beverage according to any one of the above [7] to [9], which is a coffee or tea beverage.
[11]
A method for producing a powder composition containing a fat-soluble substance, a starch hydrolyzate and a small molecule surfactant.
As the starch hydrolyzate, a starch hydrolyzate in which the ratio of the peak area in the range of molecular weight 8500 or more and 18500 or less to the total peak area when the molecular weight distribution was measured by gel permeation chromatography was 15% or less was used.
The starch hydrolyzate, fat-soluble substance, low-molecular-weight surfactant and water are mixed to prepare a mixed solution.
After emulsifying the mixture to obtain an emulsified solution,
A method for producing a powder composition, which comprises spray-drying or freeze-drying the emulsion.

According to the present invention, it is possible to provide a powder composition capable of providing a beverage having excellent emulsion stability for a long period of time by using a general-purpose powdered base material. In addition, the powder composition of the present invention is suitable for production by the spray drying method, and uses existing spray drying equipment suitable for mass production without the need for new production equipment or manufacturing ingenuity. It is possible to provide a powder composition that can be used as a good protein-free powder oil / fat composition.

Hereinafter, embodiments of the present invention will be described in detail, but the description of the constituent elements described below is an example (representative example) of the embodiments of the present invention, and the present invention does not exceed the gist thereof. It is not specified in the contents of.
Here, in the present specification, "% by mass" and "% by weight", "mass ppm" and "ppm by weight", and "parts by mass" and "parts by weight" are synonymous with each other. Further, when it is simply described as "ppm", it means "weight ppm".

The powder composition of the present invention is a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low molecular weight surfactant, and when the starch hydrolyzate has a molecular weight distribution measured by gel permeation chromatography. The ratio of the peak area in the range of molecular weight 8500 or more and 18500 or less to the total peak area of is 15% or less.

[Fat-soluble substance]
The fat-soluble substance is not particularly limited as long as it is hydrophobic and lipophilic, is insoluble or sparingly soluble in water, and is easily soluble or dispersed in an organic solvent. Since the powder composition of the present invention is particularly preferably used for beverages, edible fat-soluble substances are preferable.

The fat-soluble substance that can be used in the present invention is not limited to a liquid state, and may be a semi-solid state or a solid state, and these can be used by melting.

Examples of the fat-soluble substance that can be used in the present invention include, for example.
Vegetable oils such as rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, palm oil, sunflower oil, safflower oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, olive oil, cotton seed oil; Animal fats and oils such as beef fat, milk fat, pork fat, sheep fat, fish oil; Vegetable oils and fats, animal oils and fats and their processed oils and fats are referred to as "edible oils and fats"); hydrocarbons such as squalane, squalane and liquid paraffin; sterols such as cholesterol and plant sterol; higher alcohols such as jojoba oil; vitamin E , Vitamin A, Vitamin D, Vitamin K, Beta Carotene, Alpha Carotene and other oil-soluble vitamins; Oil-soluble pigments; Oil-soluble fragrances; Glycolipids, phospholipids and other complex lipids; , DHA, unsaturated fatty acids such as polyunsaturated fatty acids such as EPA; waxes and the like.
These can be used alone or in combination of two or more.
Of these, edible fats and oils, sterols, oil-soluble pigments, oil-soluble flavors, oil-soluble vitamins, and unsaturated fatty acids are preferable as edible fat-soluble substances.

As the edible fat and oil, it is particularly preferable that the rising melting point is 25 to 45 ° C. because the rich flavor of the fat and oil can be felt.
Further, among edible oils and fats, palm kernel oil and coconut oil are preferable, and cured palm kernel oil and cured coconut oil are particularly preferable.
As the palm kernel oil and palm oil, the proportion of fatty acids having 12 or less carbon atoms is preferably 50% by mass or more, and the proportion of unsaturated fatty acids is 15% by mass from the viewpoint of oxidative stability. It is preferably less than or equal to, more preferably 10% by mass or less, further preferably 5% by mass or less, and most preferably 1% by mass or less.

[Starch hydrolyzate]
Starch hydrolyzate is a general term for polysaccharides such as amylopectin and amylopectin in starch hydrolyzed by heat, acid, alkali, enzyme, etc., and is also called dextrin, and glucose is α-1,4 or 1 The main component is a polysaccharide linked by 6 bonds.
Examples of the starch hydrolyzate include soluble starch, thin starch, amylodextrin, white dextrin, yellow dextrin, british gum, erythrodextrin, acrodextrin, maltdextrin and the like. These can be used alone or in combination of two or more.
Starch, which is the raw material for starch hydrolyzate, is collected from plants containing starch. At this time, as plant varieties, varieties mass-produced as agricultural products are economically advantageous. In addition, the ratio of amylose and amylopectin contained in starch differs depending on the plant variety. Amylose mainly has a structure in which glucose is linearly linked by α-1,4 bonds, and amylopectin mainly has a structure in which glucose is branched and linked by α-1,6 bonds. In general, amylose has a strong interaction with low-molecular-weight surfactants, so if the degree of hydrolysis is high, such as when the DE value of dextrin is greater than 8, there are no particular restrictions on the varieties of the plant from which starch is derived. However, if the degree of hydrolysis is low, such as a DE of 8 or less, a derived plant with starch having a higher proportion of amylopectin is preferred, and such plants include waxy species such as waxy corn and glutinous rice, or , Tapioca and Amylose are preferable, and one kind of them may be used, or two or more kinds thereof may be mixed and used as a raw material starch.

The starch hydrolyzate used in the present invention is the ratio of the peak area in the range of molecular weight 8500 or more and 18500 or less to the total peak area when the molecular weight distribution is measured by gel permeation chromatography (GPC) (hereinafter, simply "peak area ratio". ”), But it is characterized by being 15% or less.
The ratio of this peak area is usually 15% or less, particularly preferably 10% or less, more preferably 9% or less, further preferably 7% or less, and particularly preferably 5% or less. When the peak area ratio is not more than the upper limit, the influence of the interaction with the small molecule surfactant is small, and the overall emulsion stability is good. The smaller the peak area ratio is, the more preferable it is, and the lower limit thereof is not particularly limited.

Here, the measurement of the molecular weight distribution by gel permeation chromatography is usually carried out under the following conditions using a GPC apparatus.
Column: TSKgelG2500PWXL, GMPWXL (manufactured by Tosoh Corporation)
Column temperature: 40 ° C
Mobile phase: 0.2M aqueous sodium nitrate flow rate: 1.0 ml / min
Detector: Differential refractometer Sample injection volume: 200 μl
Calibration curve: Pullulan standard (9 types with molecular weight between 2,350,000 and 5,900) and glucose (molecular weight 180)
The peak area ratio is calculated as a ratio to the total peak area by converting the measurement result of the molecular weight distribution obtained by the above method into a differential molecular weight distribution curve and then totaling the peak areas corresponding to the molecular weights of 8500 or more and 18500 or less. can do.

The starch hydrolyzate having a peak area ratio of 15% or less can be separated by a membrane using, for example, a back-penetration membrane, a nanofiltration membrane, an ultrafiltration membrane, a microfiltration membrane, or a column filled with silica gel or an ion exchange resin. By using in combination with fractionation treatment with α-amylase, β-amylase, glucoamylase and other low molecular weight treatments with starch degrading enzymes, the starch hydrolyzate is fractionally purified to remove components with a molecular weight of 8500 or more and 18500 or less. It can be manufactured by doing so.
In addition, as starch hydrolysates having a peak area ratio of 15% or less, "Paindex # 3" and "Paindex # 100" manufactured by Matsutani Chemical Industry Co., Ltd., "Fujioligo G67" manufactured by Nihon Shokuhin Kako Co., Ltd., and Sanwa Cornstarch Co., Ltd. "Sandeck # 30", "Sandeck # 70", "Sandeck # 150", "Sandeck # 180", "Sandeck # 250", "Sandeck # 300", etc. manufactured by the company are commercially available, and these can be used.

The starch hydrolyzate used in the present invention may be in a powder state or a liquid state as long as the above-mentioned peak area ratio is 15% or less. The other physical properties of the starch hydrolyzate are not particularly limited, but suitable physical properties include the following.

The dextrose equivalent is an index showing the degree of starch hydrolysis measured by the Lane Einon method or the Somogy method. The dextrose equivalent of the starch hydrolyzate used in the present invention is 8 or less, preferably 7 or less, more preferably 5 or less, or 15 or more, preferably 18 or more, still more preferably 20 or more. It is suitable in terms of.

Further, the weight average molecular weight (Mw) is obtained by Mw = ΣHi × Mi / Σ (Hi) (Hi: peak height, Mi: molecular weight) from the result of the above GPC measurement. The weight average molecular weight of the starch hydrolyzate used in the present invention is preferably 9000 or less or 12000 or more. In particular, it is preferably 7000 or less, more preferably 6000 or less, and even more preferably 5000 or less. Further, it is preferably 15,000 or more, more preferably 20,000 or more, further preferably 50,000 or more, particularly preferably 60,000 or more, and most preferably 70,000 or more. Above all, it is preferably 1000 to 5000, or 70,000 to 300,000. It is preferable that the weight average molecular weight of the starch hydrolyzate is in this range in order to obtain the above-mentioned peak area ratio of 15% or less.

[Small molecule surfactant]
The low molecular weight surfactant is a substance having a hydrophilic part and a lipophilic part in the molecular structure, amphipathic and having surface activity, and is preferably a substance having a molecular weight of 5000 or less. Small molecule surfactants do not contain macromolecules such as proteins, polysaccharides and synthetic polymers.

The low molecular weight surfactant used in the present invention may be in any form such as powder, solid, liquid or paste, but is preferably dissolved in water. The molecular weight of the small molecule surfactant is more preferably 3000 or less, and most preferably 2000 or less. The smaller the molecular weight of the small molecule surfactant, the larger the number of moles per weight and the larger the number of molecules that contribute to emulsion stability, which is preferable. The lower limit of the molecular weight of the small molecule surfactant is not particularly limited, but the molecular weight is usually 200 or more because the molecular structure contains a hydrophilic portion and a lipophilic portion.

Examples of the low molecular weight surfactant include lecithin and lysolecithin whose hydrophilic moiety is ionic (cationic / anionic / amphoteric), monoglycerin organic acid fatty acid ester, fatty acid salt, monoalkyl sulfate, and alkylpoly. Oxyethylene sulfate, alkylbenzene sulfonate, monoalkyl phosphate, alkyltrimethylammonium salt, dialkyldimethylammonium salt, alkylbenzyldimethylammonium salt, alkyldimethylamine oxide, alkylcarboxybetaine; nonionic (nonionic) hydrophilic moiety (Sex) sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester (diglycerin fatty acid ester, triglycerin fatty acid ester, decaglycerin fatty acid ester, etc.), sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, polyoxy Examples thereof include ethylene alkyl ether, fatty acid diethanolamide, and alkyl monoglyceryl ether. These can be used alone or in combination of two or more.

As the low-molecular-weight surfactant, an emulsifier for foods that can be used for foods and drinks is preferable, and among emulsifiers for foods, those that have been confirmed to be safe to eat and drink and that are soluble in water are preferable.

Examples of food emulsifiers include lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, and saponin. Because of its high solubility in water, lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and polysorbate are preferable, sucrose fatty acid ester, polyglycerin fatty acid ester are more preferable, and sucrose fatty acid. Esters are most preferred.

The sucrose fatty acid ester preferably has an HLB of 5 or more, more preferably 7 or more, preferably 18 or less, and more preferably 11 or less, from the viewpoint of stabilizing the emulsification of the oil-in-water emulsion. .. Further, from the viewpoint of efficiently adsorbing to the oil droplet interface and strengthening the interface film, the fatty acid carbon number of the sucrose fatty acid ester is preferably 12 or more, more preferably 14 or more, preferably 20 or less, and more preferably 18 or less. ..

In addition, as a low-molecular-weight surfactant, a relatively hydrophobic low-molecular-weight surfactant capable of controlling the physical properties and phase state of a fat-soluble substance is used in combination with a hydrophilic low-molecular-weight surfactant that dissolves in water. Is preferable.
As the hydrophobic low-molecular-weight surfactant, a food emulsifier that can be used for food and drink is preferable, and among food emulsifiers, food and drink safety has been confirmed and dispersed in a fat-soluble substance. , Those that dissolve are preferable.
Examples of such hydrophobic food emulsifiers include lecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. Monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester are preferable, and sucrose fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester are preferable because they have a large effect on fat-soluble substances. More preferably, sucrose fatty acid ester is most preferable.
As the sucrose fatty acid ester and polyglycerin fatty acid ester, those having an HLB of 5 or less are preferable, those having an HLB of 4 or less are more preferable, and those having an HLB of 0 or more are preferable from the viewpoint of effectively controlling the physical properties and phase state of the fat-soluble substance. Preferably, one or more is more preferable, and 2 to 3 are most preferable. Further, from the viewpoint of stabilizing the phase state of the fat-soluble substance, that is, the crystalline state, the fatty acid carbon atoms of the sucrose fatty acid ester and the polyglycerin fatty acid ester are preferably 12 or more, more preferably 16 or more, and most preferably 18 or more. ..

[Other ingredients]
The powder composition of the present invention contains the above-mentioned fat-soluble substance, starch hydrolyzate, and low-molecular-weight surfactant as essential components, but the fat-soluble substance, as long as the effect of the present invention is not impaired, Ingredients other than starch hydrolysates and low molecular weight surfactants, such as proteins, sugars, aroma components, and anti-caking agents, may be contained. Therefore, these other components may be contained in the mixed solution for producing the powder composition of the present invention described later.

Other components that can be contained in the powder composition of the present invention include, for example, casein, casein sodium, lactose protein, defatted milk powder, protein derived from dairy products such as milk, animal protein such as gelatin, isolated soybean protein, and the like. Vegetable proteins such as proteins extracted from corn or wheat; starches and processed starches, soybean polysaccharides, Arabic gum, etc., dietary fibers and plants obtained by microorganisms and plants, synthetic polysaccharides such as oligosaccharides, sugar and lactose. Disaccharides such as, monosaccharides such as lactose and fructose, or sugars such as mixtures thereof; fruit juice obtained by squeezing apples, bananas, grapes, oranges, etc .; Minerals such as magnesium and calcium; organic acids such as citric acid, apple acid and lactic acid, colorants to improve appearance; flavors to improve flavor; magnesium carbonate, fine silicon dioxide, magnesium stearate, calcium stearate , Anti-caking agents such as ammonium iron citrate, ferrocyanide, anhydrous sodium phosphate, anhydrous magnesium sulfate, calcium phosphate, calcium silicate and the like, but are not limited thereto.

It is preferable that the powder composition of the present invention contains substantially no casein sodium in terms of emulsion stability when made into a beverage. The term "casein sodium" as used herein is defined as casein sodium by adding an alkali salt, which is a sodium salt, to casein separated from the milk of a mammal such as cow by precipitation by acid, fermentation, enzyme treatment, etc. Refers to those that have been refined, dried, packaged, and distributed.
The term "casein sodium-free" means that the content of casein sodium in the powder composition is 0.1 or less, preferably 0.05 or less, in terms of mass ratio when the low molecular weight surfactant is 1. It means that it is more preferably 0.01 or less, and most preferably 0.005 or less. Alternatively, the content of casein sodium in the powder composition is 1.0% by mass or less, preferably 0.5% by mass or less, and more preferably 0.3% by mass or less. Particularly preferably, it means that it is 0.1% by mass or less, and most preferably it means that it is not contained at all.

The powder composition of the present invention may contain water, but since the powder composition of the present invention is a powder, in order to maintain the form as a powder even when it contains water. The water content is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and most preferably 3.0% by mass or less.

[Ingredient composition]
The preferable content of each component of the powder composition of the present invention is as follows.
Content of fat-soluble substance in composition: 10% by mass or more is preferable, 20% by mass or more is more preferable, 70% by mass or less is preferable, and 50% by mass or less is more preferable.
Content of starch hydrolyzate in the composition: 30% by mass or more is preferable, 50% by mass or more is more preferable, 90% by mass or less is preferable, and 80% by mass or less is more preferable.
Content of low molecular weight surfactant in the composition: 0.1% by mass or more is preferable, 0.5% by mass or more is more preferable, 1.0% by mass or more is particularly preferable, and 10% by mass or less is preferable. It is more preferably 0.0% by mass or less, and particularly preferably 3.0% by mass or less.
The content ratio of the fat-soluble substance and the starch hydrolyzate in the composition is preferably in the range of fat-soluble substance: starch hydrolyzate (mass ratio) = 1: 0.43 to 1: 9. It is more preferably 1: 1 to 1: 4, and the content ratio of the low molecular weight surfactant and the starch hydrolyzate is low molecular weight surfactant: starch hydrolyzate (mass ratio) = 1: 3 to 1: 900. It is preferably in the range of 1:10 to 1:160, and more preferably in the range of 1:10 to 1:160.

When the content of the fat-soluble substance in the composition is in the range above the above lower limit, the amount of the fat-soluble substance per cost of the powder composition is appropriate and economical, and when it is in the range below the above upper limit. , The emulsification is well stabilized, the emulsification is not easily broken when powdered or the powder composition is dissolved, and the content of other components is relatively appropriate, so that the functions of the other components are sufficiently obtained. be able to.

When the content of the starch hydrolyzate in the composition is in the range of the above lower limit or more, the powdering is good, and the obtained powder composition has low adhesion, good fluidity, and good handling. Therefore, when the content is within the above upper limit, the amount of fat-soluble substance per cost of the powder composition is appropriate and economical, and the content of other components is relatively appropriate, depending on the other components. You can get enough functions.

When the content of the low-molecular-weight surfactant in the composition is in the range of the above lower limit or more, the emulsification stabilization is good, and the emulsification is not easily broken when powdered or when the powder composition is dissolved. When the content is within the above upper limit, the taste of the low-molecular-weight surfactant itself does not become strong, and the flavor is not easily impaired when used in foods. Further, since the small molecule surfactant is expensive, if it is within the above upper limit, the price of the powder composition itself becomes appropriate and economical, and the content of other components becomes relatively appropriate. , The function by other components can be sufficiently obtained.

Further, when the content ratio of the starch hydrolyzate to the fat-soluble substance is in the range of the above lower limit or more, the powdering is good, and the obtained powder composition has low adhesiveness, good fluidity, and good handling. The amount of the fat-soluble substance per cost of the powder composition is appropriate and economical when the powder is in the range of the above upper limit or less.
When the content ratio of the starch hydrolyzate to the small molecule surfactant is in the range of the above lower limit or more, the taste of the small molecule surfactant itself is appropriate, and the flavor is not easily impaired when used in foods. Further, since the low-molecular-weight surfactant is expensive, if it is in the range below the above upper limit, the price of the powder composition itself becomes appropriate and economical, and the emulsification stabilization is also good. , The emulsification is not easily broken when the powder composition is dissolved.

[Method for manufacturing powder composition]
The method for producing the powder composition of the present invention is not particularly limited, but preferably according to the method for producing the powder composition of the present invention, a starch hydrolyzate having a peak area ratio of 15% or less, a fat-soluble substance, and a low molecular weight surfactant. It is produced by mixing an activator and water to prepare a mixed solution, emulsifying the mixed solution to obtain an emulsion, and then spray-drying or freeze-drying the obtained emulsion.

When preparing a mixed solution by mixing a starch hydrolyzate, a fat-soluble substance, a low-molecular-weight surfactant and water, the viscosity and solid content of the emulsion obtained in the next step can be determined by spray-drying or spray-drying, which will be described later. It is preferable to use it so as to have a suitable viscosity and solid content suitable for freeze-drying.

As a method for emulsifying a mixed solution obtained by mixing a starch hydrolyzate, a fat-soluble substance, a low-molecular-weight surfactant and water, any homogenic emulsification method usually used for foods can be adopted without particular limitation. It can be applied, for example, a method using a homogenizer, a method using a colloidal mill, a method using a homomixer, and the like.

As a method for drying the emulsion, a spray drying method, an air flow drying method, a drum drying method, a cylindrical drying method, a freeze drying method such as a vacuum freeze drying method, a vacuum drying method, or the like can be used, but it is suitable for mass production. The spray drying method is preferable.
When the powder composition is produced by removing the water content in the emulsion by a spray drying method, the emulsion may be heated if necessary. Further, the emulsion to be spray-dried has a viscosity of 5 to 200 mPa · s at the temperature at the time of spraying, which is the point of emulsification efficiency, emulsification stability and ejection property of the emulsified liquid from the nozzle in the spray drying step. Is preferable. Further, the solid content of the emulsion is preferably 5% or more, more preferably 10% or more, further preferably 15% or more, still more preferably 70% or less on a mass basis in order to ensure the ejection property from the nozzle during spray drying. Is preferable, 60% or less is more preferable, and 50% or less is further preferable.

The powder composition obtained by spray-drying the emulsion may be pulverized, classified, granulated and the like, if necessary.

[Beverage]
The powder composition of the present invention is not particularly limited, but is preferably contained in foods and drinks, and more preferably contained in beverages.

Specifically, the powder composition of the present invention is contained in beverages such as coffee beverages, tea beverages, and various tea beverages other than tea, and is preferably used in milk beverages such as milk coffee, cafe ole, and milk tea. .. A milk beverage is a beverage containing milk fat, milk protein, etc., which are milk components.

Beverages containing the powder composition of the present invention are produced, for example, as follows. First, the powder composition of the present invention, milk component, coffee, black tea or tea extract, emulsifier, water as necessary, and the like are mixed to prepare a mixed solution. In addition, known compounding agents such as sugar, flavors, vitamins, pH adjusters such as baking soda, sweeteners, thickening stabilizers, antioxidants, and enzymes may be added to the mixed solution. Since the oil is added as a powder composition, the milk components include skim milk powder, skim milk concentrate, WPC, WPI, MPC, TMP, butter milk powder, lactose, whey minerals and other milk proteins, lactose, and milk-derived minerals. It is preferable to use a raw material containing non-fat milk solids such as. However, if necessary, milk components such as milk, concentrated milk, whole fat powdered milk, fresh cream and cheese, and milk fat such as butter and butter oil may be added.

Then, the obtained mixed solution is stirred and emulsified. The emulsification method can be used without particular limitation as long as it is a homogeneous emulsification method usually used for foods. For example, a method using a homogenizer, a method using a colloid mill, a method using a homomixer, or the like can be used. can. This homogeneous emulsification treatment is usually carried out under heating conditions of 40 to 80 ° C., and the emulsification step using a homogenizer is usually carried out under high pressure conditions of 5 to 200 MPa, preferably 10 to 100 MPa.

After this homogeneous emulsification treatment, sterilization treatments such as UHT sterilization and retort sterilization are performed. Normally, retort sterilization is performed at 121 ° C. for 20 to 40 minutes. On the other hand, UHT sterilization used for beverages for PET bottles is ultra-high temperature sterilization corresponding to a higher temperature, for example, a sterilization temperature of 130 to 150 ° C. and a sterilization value (Fo) of 10 to 50 at 121 ° C. UHT sterilization is a known method such as a direct heating method such as a steam injection method in which steam is directly blown into a beverage, a steam infusion method in which a beverage is injected into steam to heat it, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate-type sterilizer can be used.
The produced beverage of the present invention is suitable for a packaged beverage, and can be used as, for example, a canned beverage or a PET bottled beverage.

The content of the powder composition of the present invention in the beverage of the present invention thus produced varies depending on the amount of milk component, coffee, black tea or tea extract added at the same time, but is usually 0.1% by mass. The above is preferable, 0.5% by mass or more is more preferable, 1.0% by mass or more is further preferable, 30% by mass or less is preferable, and 20% by mass or less is preferable. Is more preferable, and 10% by mass or less is further preferable.
Further, in the case of a milk beverage containing a milk component, the content of the milk component in the milk beverage is preferably 5% by mass or more, more preferably 10% by mass or more, and 60% by mass or less in terms of milk. It is preferably 40% by mass or less, more preferably 25% by mass or less, and further preferably 25% by mass or less.

The content ratio of the milk component to the powder composition of the present invention in the milk beverage is preferably milk component: powder composition (mass ratio) = 1: 0.01 to 100. If the amount of the powder composition is less than this range, it does not contribute to the emulsification stability and it is difficult to exert the effect of the powder composition. Is.

When an emulsifier is added to a beverage, the emulsifier can be used without particular limitation as long as it is an emulsifier that can be used for food. For example, fatty acid esters such as sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan acid ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. , Stearoyl sodium lactate, stearoyl lactate calcium, enzymatically decomposed lecithin, lecithin, saponin and the like. Among these, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, and polysorbate (polyoxyethylene sorbitan acid ester) are preferable, and sucrose fatty acid ester, organic acid monoglyceride, and polyglycerin fatty acid ester are used. It is more preferable because the emulsion stability of the dairy beverage is good.

Further, in the above emulsifier, a food emulsifier (that is, a bacteriostatic emulsifier) having an effect on heat-resistant bacteria which are harmful bacteria in beverages can be used alone or in combination. As the food emulsifier having an effect on heat-resistant bacteria, any food emulsifier having the effect can be used without particular limitation, but sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride are used. Preferably, a sucrose fatty acid ester having 14 to 22 carbon atoms, a polyglycerin fatty acid ester, and an organic acid monoglyceride are more preferable, and a sucrose fatty acid ester having 16 to 18 carbon atoms and a polyglycerin fatty acid are particularly preferable. Esters are more preferred, and they are preferred because they are highly effective against bacteria. As the sucrose fatty acid ester and polyglycerin fatty acid ester to be used, it is preferable that the monoester content is 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more because of its high effectiveness against bacteria. Is. As the polyglycerin fatty acid ester, the average degree of polymerization of polyglycerin is preferably 2 to 5, and more preferably 2 to 3 because of its high effectiveness against bacteria.

The content of the emulsifier in the milk beverage is usually preferably 0.005% by mass or more, more preferably 0.01% by mass or more, preferably 0.5% by mass or less, and more preferably 0.3% by mass or less.

The beverage containing the powder composition of the present invention thus obtained is preferably a beverage containing substantially no casein sodium and containing a bacteriostatic emulsifier, particularly from the viewpoint of emulsion stability. That is, it is preferable that the powder composition contains substantially no casein sodium, and further, it is preferable that casein sodium is not substantially contained in the production of the beverage. The term "substantially free" means that the content of sodium caseinate in the composition or beverage is 0.3% by mass or less, preferably 0.1% by mass or less, and more preferably 0.05% by mass or less. It means that it is more preferably 0.01% by mass or less, and particularly preferably 0.001% by mass or less. Most preferably, it is not contained at all.
The beverage containing the powder composition of the present invention is a beverage having high emulsion stability while having bacteriostatic properties.

The present invention will be described in more detail by way of examples, but the present invention is not limited to the description of the following examples as long as the gist of the present invention is not exceeded.

The physical characteristics of the starch hydrolyzate used in Examples 1 to 4 and Comparative Examples 1 and 2 are as follows.

[Example 1]
Hardened palm oil ("hardened palm oil" manufactured by Fuji Oil Co., Ltd.) 15% by mass, sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-570" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB5) 1 .0% by mass, 34% by mass of starch hydrolyzate A (manufactured by Matsutani Chemical Industry Co., Ltd., derived from Paindex # 3, corn ester) and 50% by mass of water were mixed. This mixture is dispersed at 50 ° C. using a homomixer, emulsified using a high-pressure emulsifier, and the obtained emulsified liquid is dried by a spray dryer to form a powder composition (hereinafter, “powder composition”). It is referred to as "A-1".)

[Example 2]
The powder composition (hereinafter, "powder composition" is the same as in Example 1 except that the starch hydrolyzate A is changed to the starch hydrolyzate B (manufactured by Matsutani Chemical Industry Co., Ltd., Paindex # 100, derived from waxy cornstarch). It is called "thing B-1".)

[Comparative Example 1]
The powder composition (hereinafter, "powder composition" is the same as in Example 1 except that the starch hydrolyzate A is changed to the starch hydrolyzate C (manufactured by Matsutani Chemical Industry Co., Ltd., from Paindex # 2, cornstarch). It is referred to as "C-1".)

[Example 3]
Hardened palm oil (“hardened palm oil” manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearic acid ester “Ryoto (registered trademark) sugar ester S-570” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB5) 2 .5% by mass, 27.5% by mass of starch hydrolyzate A and 50% by mass of water were mixed. This mixture is dispersed at 50 ° C. using a homomixer, emulsified using a high-pressure emulsifier, and the obtained emulsified liquid is dried by a spray dryer to form a powder composition (hereinafter, “powder composition”). It is called "A-2".)

[Example 4]
A powder composition (hereinafter referred to as “powder composition B-2”) was obtained in the same manner as in Example 3 except that the starch hydrolyzate A was changed to the starch hydrolyzate B.

[Comparative Example 2]
A powder composition (hereinafter referred to as “powder composition C-2”) was obtained in the same manner as in Example 3 except that the starch hydrolyzate A was changed to the starch hydrolyzate C.

[Test Example 1]
Dissolve 1.1 g of the powder composition A-1, B-1, and C-1 in 100 ml of water, and observe the degree of layer separation over time when stored at 30 ° C or 50 ° C to stabilize emulsification. Gender was evaluated according to the following criteria. The results are shown in Table 2.
<Evaluation of emulsification stability>
◯: There is no layer separation, or only a small amount is observed.
Δ: Layer separation is observed.
×: The layers are clearly separated. Alternatively, a large amount of oil particles and oil layer are observed, and the emulsification is destroyed.

[Test Example 2]
Dissolve 1.1 g of powder composition A-2, B-2, and C-2 in 100 ml of water, and observe the degree of layer separation over time when stored at 30 ° C or 50 ° C to stabilize emulsification. The sex was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.
Further, when 1.1 g of the powder composition A-2, B-2, and C-2 were dissolved in 100 ml of water and stored at 20 ° C, 30 ° C, 35 ° C, 40 ° C, and 50 ° C for 3 days. The average particle size increase rate of the emulsion was evaluated according to the following criteria. The average particle size was measured using a nanoparticle size distribution measuring device (SALD-7100 manufactured by Shimadzu Corporation). The results are shown in Table 4.

<Average particle size increase rate of emulsion after storage>
⊚: Increase rate = average particle size after storage / average particle size before storage is less than 1.3 ○: The above increase rate is 1.3 or more and less than 1.5 Δ: The above increase rate is , 1.5 or more and less than 1.7 ×: The above rate of increase is 1.7 or more.

[Test Example 3]
From the results of Test Examples 1 and 2, there was no difference in any of the powder compositions at the time of obtaining the powder composition, and there was a difference in the emulsion in which the powder composition was dispersed and dissolved in water. The rate of increase in particle size of the emulsion was considered to reflect the emulsion stability when the powder composition was re-dissolved. Therefore, an emulsion containing a starch hydrolyzate was prepared, and the emulsion was diluted with water to the same concentration as in Test Examples 1 and 2 without being powdered, and the particle size increase rate of the diluted emulsion was confirmed.

Specifically, cured coconut oil ("hardened coconut oil" manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-570" Mitsubishi Chemical Foods Co., Ltd. HLB5) 2.5% by mass, starch hydrolysates DI (manufactured by Sanwa Denpunkogyo Co., Ltd., Sandeck series, details are shown in Table 5) 27.5% by mass and 50% by mass of water were mixed. This mixture was dispersed at 65 ° C. using a homomixer and then emulsified using a high-pressure emulsifier to prepare a diluted emulsion in which 2.2 g of the obtained emulsion was dispersed in 100 ml of water. The remaining emulsion was dried in a spray drier to give different powder compositions of starch hydrolysates, respectively. Each is referred to as a powder composition D to I.

The rate of increase in median diameter of the particles of the diluted emulsion when the obtained diluted emulsion was stored at 25 ° C, 35 ° C, 40 ° C, 55 ° C for 1 week (1 W) and 2 weeks (2 W) is as follows. Evaluated in. The median diameter was measured using a laser diffraction / scattering type particle size distribution measuring device (LA-950V2 manufactured by HORIBA, Ltd.). The results are shown in Table 6.

<Rate of increase in median diameter of emulsion particles after storage>
⊚: Increase rate = median diameter of particles after storage / median diameter of particles before storage is less than 2.5 ○: The increase rate is 2.5 or more and less than 3.5 △: Increase above The rate is 3.5 or more and less than 4.5 ×: The above increase rate is 4.5 or more.

[Reference Example 5]
Hardened palm oil ("hardened palm oil" manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-570" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB5) 2 .5% by mass, sodium caseinate (manufactured by Tata) 2.5% by mass, starch hydrolyzate A 27.5% by mass and 47.5% by mass of water were mixed. This mixture is dispersed at 50 ° C. using a homomixer, emulsified using a high-pressure emulsifier, and the obtained emulsified liquid is dried by a spray dryer to form a powder composition (hereinafter, “powder composition”). It is referred to as "A-3".)

[Comparative Example 3]
A powder composition (hereinafter referred to as “powder composition C-3”) was obtained in the same manner as in Reference Example 5 except that the starch hydrolyzate A was changed to the starch hydrolyzate C.

[Test Example 4]
1.1 g of the powder compositions A-3 and C-3 were each dissolved in 100 ml of water and evaluated in the same manner as in Test Example 1. The results are shown in Table 7.

[Test Example 5]
The effect of the amount of sodium casein added was confirmed by the same method as in Test Example 3.
Specifically, cured coconut oil ("hardened coconut oil" manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-570" Mitsubishi Chemical Foods Co., Ltd. HLB5) 2.5% by mass, starch hydrolyzate H27.5% by mass, and 0.001 to 1.0% by mass of sodium caseinate were prepared and mixed with water so as to be 100% by mass. This mixture was dispersed at 65 ° C. using a homomixer and then emulsified using a high-pressure emulsifier to prepare a diluted emulsion in which 2.2 g of the obtained emulsion was dispersed in 100 ml of water. The degree of layer separation over time when the obtained diluted emulsion was stored at 40 ° C. was observed, and the emulsion stability was evaluated according to the criteria of Test Example 1. The results are shown in Table 8.

[Example 6]
Hardened palm oil ("hardened palm oil" manufactured by Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB11) 1 .25% by mass, starch hydrolyzate A 32.75% by mass and 50% by mass of water were mixed. This mixture is dispersed at 50 ° C. using a homomixer, emulsified using a high-pressure emulsifier, and the obtained emulsified liquid is dried by a spray dryer to form a powder composition (hereinafter, “powder composition”). A-4 ”) was obtained.

[Example 7]
A powder composition A-5 was obtained in the same manner as in Example 6 except that 0.1% by mass of monoglycerin fatty acid ester was added to the cured coconut oil to make 49.9% by mass of water.

[Example 8]
Except that 0.1% by mass of sucrose lauric acid ester (“Ryoto (registered trademark) sugar ester L-195” manufactured by Mitsubishi Chemical Foods, HLB1) was added to the cured coconut oil to make 49.9% by mass of water. Obtained a powder composition A-6 in the same manner as in Example 6.

[Example 9]
Example 6 except that 0.1% by mass of sucrose stearic acid ester (“Ryoto (registered trademark) sugar ester S-370”, HLB3) was added to the cured coconut oil to make 49.9% by mass of water. In the same manner as above, powder composition A-7 was obtained.

[Example 10]
To the cured palm oil, 0.1% by mass of polyglycerin behenic acid ester (“Ryoto (registered trademark) polyglycerate B-100D” manufactured by Mitsubishi Chemical Foods, HLB3) was added, and 49.9% by mass of water was added. A powder composition A-8 was obtained in the same manner as in Example 6 except that.

[Test Example 6]
Dissolve 1.1 g of powder composition A-4 to 8 in 100 ml of water, observe the degree of layer separation over time when stored at 30 ° C or 50 ° C, and determine the emulsion stability based on the following criteria. evaluated. The results are shown in Table 9.

[Example 11]
Hardened palm oil (“hardened palm oil” manufactured by Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearic acid ester “Ryoto (registered trademark) sugar ester S-770” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB11) 1 .25% by mass, starch hydrolyzate A 32.75% by mass and 50% by mass of water were mixed. This mixture is dispersed at 70 ° C. using a homomixer, emulsified using a high-pressure emulsifier, and the obtained emulsified liquid is dried by a spray dryer to form a powder composition (hereinafter, “powder composition”). A-9 ".) Was obtained.

[Example 12]
Hardened coconut oil ("hardened coconut oil") in which 0.08% by mass of sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-370" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB3) is dispersed in advance (2) Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-770" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB11) 1.25% by mass, starch hydrolyzate A32.67% by mass and 50% by mass of water were mixed. This mixture is dispersed at 70 ° C. using a homomixer, emulsified using a high-pressure emulsifier, and the obtained emulsified liquid is dried by a spray dryer to form a powder composition (hereinafter, “powder composition”). It is referred to as "A-10".)

[Test Example 7]
The average particle size increase rate when 2.0 g of the powder composition A-9 and A-10 were dissolved in 100 ml of water and stored at 20 ° C, 25 ° C, 30 ° C, 40 ° C and 50 ° C for 3 days was calculated. Evaluation was performed using the same criteria as in Test Example 2. The average particle size was measured using SALD-7100 manufactured by Shimadzu Corporation.
The results are shown in Table 10.

[Example 13]
The effect of the addition of the hydrophobic small molecule surfactant was confirmed by the same method as in Test Example 3.
Specifically, cured coconut oil (“Sucrose stearic acid ester“ Ryoto® Sugar Ester S-370 ”manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB3) in which 0.08% by mass is dispersed in advance. Hardened palm oil "Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearic acid ester" Ryoto (registered trademark) sugar ester S-770 "Mitsubishi Chemical Foods Co., Ltd., HLB11) 1.25% by mass , Ester hydrolyzate A 32.67% by mass and 50% by mass of water were mixed. This mixture was dispersed at 70 ° C. using a homomixer and then emulsified at 100 MPa using an ultra-high pressure emulsifier to prepare a diluted emulsion in which 4.0 g of the obtained emulsion was dispersed in 100 ml of water. did. The remaining emulsion was dried with a spray dryer to obtain a powder composition A-11.
The average particle size increase rate when the obtained diluted emulsion was stored at 20 ° C., 25 ° C., 30 ° C., 40 ° C., and 50 ° C. for 4 days was evaluated based on the same criteria as in Test Example 2. The average particle size was measured using a nanoparticle size distribution measuring device (SALD-7100 manufactured by Shimadzu Corporation). The results are shown in Table 11.

[Example 14]
Instant tea 0.15% by mass, sugar 7.0% by mass, defatted milk powder 1.9% by mass, powder composition A-1 3.2% by mass, sucrose fatty acid ester (sucrose palmitate ester "Ryoto (registered)" (Trademark) Sugar Ester P-1570 ”manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.03% by mass and water (remaining portion) were mixed, sufficiently stirred to dissolve, and then emulsified with a high-pressure homogenizer. This was sterilized by UHT and then filled in a PET bottle to obtain a PET bottled milk tea containing a milk component. This milk tea was well stable after refrigeration and storage at room temperature for 2 months.

[Example 15]
PET bottled milk tea was obtained in the same manner as in Example 13 except that the powder composition A-1 was A-10. This milk tea was well stable after refrigeration and storage at room temperature for 2 months.

Claims (10)

Beverages containing fat-soluble substances, starch hydrolysates and small molecule surfactants.
A beverage characterized in that the ratio of the peak area of the starch hydrolyzate in the range of molecular weight 8500 or more and 18500 or less to the total peak area when the molecular weight distribution is measured by gel permeation chromatography is 15% or less. The beverage according to claim 1, wherein the fat-soluble substance is an edible oil or fat. The beverage according to claim 1 or 2, wherein the small molecule surfactant is a food emulsifier. The beverage according to any one of claims 1 to 3, wherein the starch hydrolyzate has a weight average molecular weight of 9000 or less. The beverage according to any one of claims 1 to 3, wherein the starch hydrolyzate has a weight average molecular weight of 50,000 or more. The beverage according to any one of claims 1 to 5, which does not substantially contain sodium casein. The beverage according to any one of claims 1 to 6, further comprising a milk component. The beverage according to any one of claims 1 to 7, further comprising a bacteriostatic emulsifier. The beverage according to any one of claims 1 to 8, which is a coffee or tea beverage. Any of claims 1 to 9, wherein the ratio (mass ratio) of the content of the fat-soluble substance to the starch hydrolyzate is in the range of fat-soluble substance: starch hydrolyzate = 1: 0.43 to 1: 9. The beverage described in item 1.