JP6085217B2 - Powdered oil - Google Patents
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- JP6085217B2 JP6085217B2 JP2013092902A JP2013092902A JP6085217B2 JP 6085217 B2 JP6085217 B2 JP 6085217B2 JP 2013092902 A JP2013092902 A JP 2013092902A JP 2013092902 A JP2013092902 A JP 2013092902A JP 6085217 B2 JP6085217 B2 JP 6085217B2
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- 239000003921 oil Substances 0.000 claims description 108
- 239000003925 fat Substances 0.000 claims description 97
- 239000002245 particle Substances 0.000 claims description 30
- 238000002844 melting Methods 0.000 claims description 19
- 230000008018 melting Effects 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 18
- 230000001186 cumulative effect Effects 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000002425 crystallisation Methods 0.000 claims description 10
- 230000008025 crystallization Effects 0.000 claims description 10
- 238000009826 distribution Methods 0.000 claims description 8
- 240000002791 Brassica napus Species 0.000 claims description 5
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 5
- 239000012298 atmosphere Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- 239000003760 tallow Substances 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 238000000790 scattering method Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 description 90
- 230000000052 comparative effect Effects 0.000 description 16
- 239000007921 spray Substances 0.000 description 14
- 239000000843 powder Substances 0.000 description 11
- 238000005259 measurement Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 235000014593 oils and fats Nutrition 0.000 description 7
- 238000003860 storage Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000001692 EU approved anti-caking agent Substances 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- YWXYYJSYQOXTPL-SLPGGIOYSA-N isosorbide mononitrate Chemical compound [O-][N+](=O)O[C@@H]1CO[C@@H]2[C@@H](O)CO[C@@H]21 YWXYYJSYQOXTPL-SLPGGIOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
本発明は、ケーキングが生じにくく、かつ飛散性が改善された粉末状油脂、および該粉末状油脂の製造方法に関する。 The present invention relates to a powdered oil and fat that is less susceptible to caking and has improved scattering properties, and a method for producing the powdered oil and fat.
粉末状油脂は、麺やスープ、パン、菓子、揚げ物等の調理食品や冷凍食品において、風味向上や食感改良を目的として添加されている。粉末状油脂を組成によって大別すると、油脂分が１５〜８０％の親水性粉末油脂と、油脂分が１００％の粉末状油脂の２種に分けることができる。親水性粉末油脂はパーム油、大豆油、牛脂、ラードなどの食用油脂に、たんぱく質、炭水化物、水等を加えて乳化させ、噴霧乾燥することにより得られるものである。これらは、油脂の表面がタンパク質や炭水化物等の基材で被覆されているために、粉質および酸化安定性に優れている特徴がある。 Powdered fats and oils are added for the purpose of improving flavor and texture in cooked foods and frozen foods such as noodles, soups, breads, confectionery, and fried foods. When powdered fats and oils are roughly classified according to the composition, they can be classified into two types: hydrophilic powdered fats and oils with a fat content of 15 to 80% and powdered fats and oils with a fat content of 100%. Hydrophilic powdered oils and fats are obtained by adding protein, carbohydrates, water and the like to edible oils and fats such as palm oil, soybean oil, beef tallow and lard, and emulsifying them, followed by spray drying. Since these oil and fat surfaces are coated with a substrate such as protein or carbohydrate, they are characterized by excellent powder quality and oxidative stability.
一方、油脂分が１００％の粉末状油脂（以下、単に「粉末状油脂」とも称する）は、品質安定性は劣るものの、油脂本来の風味、食感、香りが損なわれない特徴があり、特にノンフライ食品用ミックス粉や冷凍食品用バッター液、ケーキミックス用の粉末ショートニング等に用いられている。粉末状油脂の製造方法としては、油脂を凍結乾燥した後、微粉末に粉砕する粉砕式冷却法や、加熱溶融した油脂を冷風中へ噴霧し冷却固化する噴霧冷却法（特許文献１）が用いられている。しかしながら、一般的に用いられている噴霧冷却法によって得られた粉末状油脂は、保管中にケーキングが生じやすく、取り扱い性の問題を有している。また、かかる粉末状油脂は、飛散性が高いことにより、食品加工現場において取り扱う際に、計量不良などの問題が生じることがある。したがって、ケーキングが生じにくく、かつ飛散性の低い粉末状油脂が望まれている。 On the other hand, powdered fats and oils with a fat content of 100% (hereinafter also simply referred to as “powdered fats and oils”) have poor quality stability, but do not impair the original flavor, texture and aroma of fats and oils. It is used for non-fried food mix powder, frozen food batter liquid, cake mix powder shortening, and the like. As a method for producing powdered fats and oils, a pulverized cooling method in which fats and oils are freeze-dried and then pulverized into fine powders, or a spray cooling method in which heated and melted fats and oils are sprayed into cold air to cool and solidify (Patent Document 1) It has been. However, powdered fats and oils obtained by a commonly used spray cooling method are liable to cause caking during storage and have a problem in handling. Moreover, when such powdery fats and oils have high scattering property, problems, such as a measurement defect, may arise when handling in the food processing field. Therefore, powdered fats and oils that do not easily cause caking and have low scattering properties are desired.
本発明の目的は、従来の粉末状油脂と比較して、ケーキングが生じにくく、かつ飛散性の低い、取り扱いやすい粉末状油脂を提供することを目的とする。また、本発明は、かかる特性を有する粉末状油脂を製造する方法を提供することを目的とする。 An object of the present invention is to provide a powdery oil and fat that is less likely to cause caking and has a low scattering property as compared with conventional powdery fats and oils and is easy to handle. Moreover, an object of this invention is to provide the method of manufacturing the powdery fats and oils which have this characteristic.
本発明者らは、噴霧冷却法によって得られた、特定の粒度分布、差角および結晶化率を有する粉末状油脂が、ケーキングが生じにくく、かつ飛散性が低いという特徴を有することを見出し、本発明を完成させた。 The present inventors have found that powdered fats and oils having a specific particle size distribution, difference angle and crystallization rate obtained by the spray cooling method have characteristics that caking is difficult to occur and scattering properties are low. The present invention has been completed.
すなわち本発明は、融点５０〜７０℃の極度硬化油からなり、レーザー回折散乱法により測定した粒度分布における累積１０体積％粒子径（Ｄ１０）が７０〜１５０μｍ、累積５０体積％粒子径（Ｄ５０）が１６０〜２４０μｍ、累積６０体積％粒子径（Ｄ６０）が１８０〜２６０μｍ、累積９０体積％粒子径（Ｄ９０）が２９０〜３７０μｍであり、差角が７〜１２°であって、結晶化率が９０％以上であることを特徴とする粉末状油脂を提供する。 That is, the present invention comprises an extremely hardened oil having a melting point of 50 to 70 ° C., and a cumulative 10 volume% particle diameter (D10) in a particle size distribution measured by a laser diffraction scattering method is 70 to 150 μm, and a cumulative 50 volume% particle diameter (D50). Is 160 to 240 μm, cumulative 60 volume% particle diameter (D60) is 180 to 260 μm, cumulative 90 volume% particle diameter (D90) is 290 to 370 μm, difference angle is 7 to 12 °, and crystallization rate is Provided is a powdery oil or fat characterized by being 90% or more.
また、本発明は、ａ）融点５０〜７０℃の極度硬化油を融点以上の温度で加熱溶融する工程、ｂ）加熱溶融した油脂を回転数３５００〜５０００ｒｐｍのディスクに滴下し、４５℃以下の雰囲気中に噴霧且つ冷却することにより粉末化する工程、およびｃ）得られた粉末状油脂を、該油脂の温度が４０℃〜４７℃に達するまで加温する工程を含む、粉末状油脂の製造方法を提供する。 The present invention also includes a) a step of heating and melting extremely hardened oil having a melting point of 50 to 70 ° C. at a temperature higher than the melting point, b) dropping the heated and melted oil on a disk having a rotation speed of 3500 to 5000 rpm, and a temperature of 45 ° C. or less. Production of powdered fats and oils comprising a step of powderizing by spraying and cooling in an atmosphere, and c) heating the obtained powdered fats and oils until the temperature of the fats reaches 40 ° C to 47 ° C Provide a method.
本発明の粉末状油脂は、従来の粉末状油脂と比較してケーキングが生じにくく、かつ飛散性の低いものであるため、保管、流通時や食品加工現場において取り扱いやすく、計量不良などの問題が生じない。 The powdered fats and oils of the present invention are less susceptible to caking than conventional powdered fats and oils and have low scattering properties, so that they are easy to handle in storage, distribution and food processing sites, and have problems such as poor measurement. Does not occur.
本発明の粉末状油脂の製造に用いる油脂は、融点が５０〜７０℃の極度硬化油、好ましくは融点が５５〜６５℃の極度硬化油である。かかる極度硬化油として、パーム極度硬化油、ナタネ極度硬化油、ダイズ極度硬化油、牛脂極度硬化油等が挙げられるが、これらに限定されるものではない。アレルギーを引き起こすおそれが小さい点からパーム極度硬化油やナタネ極度硬化油を用いることが好ましく、融点が低く、加熱による食品に対する物性影響が小さい点からパーム極度硬化油を用いることがより好ましい。 The fat used for the production of the powdered fat of the present invention is an extremely hardened oil having a melting point of 50 to 70 ° C, preferably an extremely hardened oil having a melting point of 55 to 65 ° C. Examples of such extremely hardened oil include, but are not limited to, palm extremely hardened oil, rapeseed extremely hardened oil, soybean extremely hardened oil, and beef tallow extremely hardened oil. Palm extremely hardened oil or rapeseed extremely hardened oil is preferably used from the point of being less likely to cause allergies, and palm extremely hardened oil is more preferably used since it has a low melting point and has little influence on physical properties of food due to heating.
本発明の粉末状油脂は、好ましくは、レーザー回析散乱法により測定した粒度分布における累積１０体積％粒子径（Ｄ１０）が７０〜１５０μｍ、累積５０体積％粒子径（Ｄ５０）が１６０〜２４０μｍ、累積６０体積％粒子径（Ｄ６０）が１８０〜２６０μｍ、累積９０体積％粒子径（Ｄ９０）が２９０〜３７０μｍである粉末状油脂であり、より好ましくは累積１０体積％粒子径（Ｄ１０）が７５〜１４５μｍ、累積５０体積％粒子径（Ｄ５０）が１６５〜２３５μｍ、累積６０体積％粒子径（Ｄ６０）が１８５〜２５５μｍ、累積９０体積％粒子径（Ｄ９０）が２９５〜３６５μｍである粉末状油脂であり、さらに好ましくは累積１０体積％粒子径（Ｄ１０）が８０〜１４０μｍ、累積５０体積％粒子径（Ｄ５０）が１７０〜２３０μｍ、累積６０体積％粒子径（Ｄ６０）が１９０〜２５０μｍ、累積９０体積％粒子径（Ｄ９０）が３００〜３６０μｍである粉末状油脂である。 The powdered fat of the present invention preferably has a cumulative 10 volume% particle diameter (D10) of 70 to 150 μm, a cumulative 50 volume% particle diameter (D50) of 160 to 240 μm in a particle size distribution measured by a laser diffraction scattering method, Powdered fats and oils having a cumulative 60 volume% particle diameter (D60) of 180 to 260 μm and a cumulative 90 volume% particle diameter (D90) of 290 to 370 μm, more preferably a cumulative 10 volume% particle diameter (D10) of 75 to 145 μm, 50% by volume particle size (D50) is 165 to 235 μm, 60% by volume particle size (D60) is 185 to 255 μm, 90% by volume particle size (D90) is 295 to 365 μm More preferably, the cumulative 10 volume% particle diameter (D10) is 80 to 140 μm, the cumulative 50 volume% particle diameter (D50) is 170 to 230 μm, 60 vol% particle diameter (D60) is 190～250Myuemu, cumulative 90 volume% particle size (D90) is a powdered fat is 300～360Myuemu.
本発明の粉末状油脂の崩潰角は、好ましくは２４〜４０°であり、より好ましくは２５〜３５°であり、さらに好ましくは２６〜３０°である。崩潰角が４０°を超える場合、該粉末状油脂の流動性が悪くなる傾向があり、２４°未満の場合、該粉末状油脂の飛散性が高くなる傾向がある。 The collapse angle of the powdery fat of the present invention is preferably 24 to 40 °, more preferably 25 to 35 °, and still more preferably 26 to 30 °. When the collapse angle exceeds 40 °, the fluidity of the powdery fat tends to be poor, and when it is less than 24 °, the scattering property of the powdery fat tends to be high.
本発明の粉末状油脂の差角は、好ましくは７〜１２°であり、より好ましくは８〜１１°であり、さらに好ましくは９〜１０°である。差角が１２°を超える場合、該粉末状油脂の飛散性が高くなる傾向があり、７°未満の場合、該粉末状油脂の流動性が悪くなる傾向がある。 The difference angle of the powdered fats and oils of this invention becomes like this. Preferably it is 7-12 degrees, More preferably, it is 8-11 degrees, More preferably, it is 9-10 degrees. When the difference angle exceeds 12 °, the scatterability of the powdery oil and fat tends to be high, and when it is less than 7 °, the fluidity of the powdery oil and fat tends to deteriorate.
本発明において、差角は安息角と崩潰角の差であり、安息角および崩潰角は、パウダーテスター（ホソカワミクロン製、ＰＴ−Ｎ）により測定した数値である。 In the present invention, the difference angle is the difference between the repose angle and the collapse angle, and the repose angle and the collapse angle are numerical values measured by a powder tester (manufactured by Hosokawa Micron Corporation, PT-N).
本発明の粉末状油脂の結晶化率は、好ましくは９０％以上であり、より好ましくは９５％以上であり、さらに好ましくは９８〜１００％である。結晶化率が９０％未満の場合、ケーキングが生じやすい傾向がある。 The crystallization rate of the powdery fat of the present invention is preferably 90% or more, more preferably 95% or more, and further preferably 98 to 100%. When the crystallization rate is less than 90%, caking tends to occur.
本発明において、結晶化率とは、示差走査熱量計によって測定した熱量から、以下の計算式により算出した値である。
結晶化率（％）
＝融点における最大吸熱ピークの熱量／各ピークの熱量の絶対値の合計×１００
In the present invention, the crystallization rate is a value calculated from the calorific value measured by a differential scanning calorimeter by the following formula.
Crystallization rate (%)
= Calorific value of maximum endothermic peak at melting point / total of absolute value of calorific value of each peak x 100
本発明の粉末状油脂の比表面積は、好ましくは０．１〜０．３ｍ２／ｇであり、より好ましくは０．１〜０．２５ｍ２／ｇであり、さらに好ましくは０．１〜０．２ｍ２／ｇである。比表面積が０．３ｍ２／ｇより大きい場合、ケーキングが生じやすい傾向がある。 The specific surface area of the powdery fat of the present invention is preferably 0.1 to 0.3 m 2 / g, more preferably 0.1 to 0.25 m 2 / g, and still more preferably 0.1 to 0. .2 m 2 / g. When the specific surface area is larger than 0.3 m 2 / g, caking tends to occur.
本発明の粉末状油脂の酸価は、好ましくは０．５以下であり、より好ましくは０．３以下である。酸価が０．５を超える場合、異臭や着色が発生する傾向がある。本発明において、酸価は、食品添加物公定書第８版の油脂類試験法の項に記載される方法により測定した数値である。 The acid value of the powdery fat of the present invention is preferably 0.5 or less, more preferably 0.3 or less. When the acid value exceeds 0.5, there is a tendency for off-flavors and coloring to occur. In this invention, an acid value is a numerical value measured by the method described in the section of the test method of fats and oils of the 8th edition of the food additive official standard.
本発明の粉末状油脂について用いる「粉末状」の用語は、油脂が粒状、燐片状、球状、棒状等の形状を有する粒子の集合体であることを意味する。「粉末状」油脂は、いわゆる粉体として振る舞うものである。 The term “powdered” used for the powdered fats and oils of the present invention means that the fats and oils are aggregates of particles having shapes such as granular, flake shaped, spherical, and rod shaped. “Powdered” oils and fats behave as so-called powders.
本発明の粉末状油脂は、噴霧冷却法を用いて製造することができる。噴霧冷却法とは、加熱溶融した油脂を冷風中へ噴霧し冷却固化する製造方法である。 The powdery fat of the present invention can be produced using a spray cooling method. The spray cooling method is a production method in which heated and melted oil is sprayed into cold air to cool and solidify.
粉末状油脂の製造に用いられる噴霧冷却法には、溶融した油脂を回転するディスクに滴下し、遠心力で液滴を形成しながら冷温雰囲気下で粉末状油脂を得るロータリーアトマイザ方式と、溶融した油脂を冷温雰囲気下にノズルで噴霧するノズル方式があるが、本発明の粉末状油脂はロータリーアトマイザ方式の噴霧冷却法を用いて製造されるものである。ロータリーアトマイザ方式を用いることにより、ノズル方式を用いる場合と比較して、より均一性の高い粉末状油脂が得られ、かつ、油脂の粒子の形状を制御することも容易となる。 The spray cooling method used for the production of powdered fats and oils is a method of dropping molten oils and fats onto a rotating disk and forming a liquid droplets with a centrifugal force to obtain powdered fats and oils in a cold atmosphere and a melted rotary atomizer system. There is a nozzle system in which oils and fats are sprayed with a nozzle in a cold and warm atmosphere, but the powdery oils and fats of the present invention are produced using a rotary atomizer spray cooling method. By using the rotary atomizer method, powder oil and fat having higher uniformity can be obtained and the shape of the oil and fat particles can be easily controlled as compared with the case of using the nozzle method.
一つの好ましい態様において、本発明の粉末状油脂の製造方法は、以下の工程：
ａ）融点５０〜７０℃の極度硬化油を融点以上の温度で加熱溶融する工程、
ｂ）加熱溶融した油脂を回転数３５００〜５０００ｒｐｍのディスクに滴下し、４５℃以下の雰囲気中に噴霧且つ冷却することにより粉末化する工程、および
ｃ）得られた粉末状油脂を、該油脂の温度が４０〜４７℃に達するまで加温する工程
を含む方法である。
In one preferred embodiment, the method for producing a powdery fat of the present invention comprises the following steps:
a) a step of heating and melting extremely hardened oil having a melting point of 50 to 70 ° C. at a temperature equal to or higher than the melting point;
b) A step of dropping the heated and melted oil and fat onto a disk having a rotational speed of 3500 to 5000 rpm, spraying and cooling in an atmosphere of 45 ° C. or lower, and c) obtaining the powdered oil and fat of the oil and fat. It is a method including the process of heating until temperature reaches 40-47 degreeC.
さらに、上記の製造方法をより具体的に説明する。まず、工程ａ）において、融点５０〜７０℃の極度硬化油を融点以上の温度、例えば７０〜９０℃で加熱溶融する。 Further, the above manufacturing method will be described more specifically. First, in step a), an extremely hardened oil having a melting point of 50 to 70 ° C. is heated and melted at a temperature higher than the melting point, for example, 70 to 90 ° C.
次いで、工程ｂ）において、加熱溶融した油脂を噴霧冷却装置（ロータリーアトマイザ方式）のディスクに滴下する。噴霧冷却装置のディスク回転数は、３５００〜５０００ｒｐｍが好ましく、３７００〜４８００ｒｐｍがより好ましく、３９００〜４６００ｒｐｍがさらに好ましい。ディスク回転数が３５００ｒｐｍより遅い場合、安定して球状に噴霧できない傾向があり、５０００ｒｐｍより速い場合、粒子径が小さくなる傾向がある。噴霧冷却装置内の温度は４５℃以下が好ましく、４０℃以下がより好ましい。温度が４５℃を超える場合、油脂が粉末化しないおそれがある。 Next, in step b), the heated and melted fat is dropped onto a disk of a spray cooling device (rotary atomizer system). The disk rotation speed of the spray cooling device is preferably 3500 to 5000 rpm, more preferably 3700 to 4800 rpm, and further preferably 3900 to 4600 rpm. When the disk rotation speed is slower than 3500 rpm, there is a tendency that it cannot be stably sprayed into a spherical shape, and when it is faster than 5000 rpm, the particle diameter tends to be small. The temperature in the spray cooling device is preferably 45 ° C. or lower, and more preferably 40 ° C. or lower. When temperature exceeds 45 degreeC, there exists a possibility that fats and oils may not be pulverized.
工程ｃ）において、粉末状油脂を、その温度が４０〜４７℃、好ましくは４１〜４６℃、より好ましくは４２〜４５℃に達するまで加温する。粉末状油脂の全体がかかる温度に到達すればよく、該温度で一定時間保持することを要するものではない。また、一度加温処理を行えば、粉末状油脂を溶融させない限り、該処理の効果（耐ケーキング性等の所望の粉体特性）が失われることはない。加温の温度および時間は、粉末状油脂の量に応じて適宜設定し得る。例えば、２０ｋｇ程度の量の粉末状油脂を一まとまりとして加温する場合、４５℃の温度条件下に２４時間程度おくことにより、粉末状油脂の温度を上記の範囲内にすることができる。粉末状油脂の温度が４７℃を超える場合、加温中に油脂が溶融するおそれがあり、４０℃未満の場合、ケーキングが生じやすい粉末状油脂となる傾向がある。 In step c), the powdered fat is heated until its temperature reaches 40-47 ° C, preferably 41-46 ° C, more preferably 42-45 ° C. It is sufficient that the entire powdered oil and fat reaches such a temperature, and it is not necessary to maintain the temperature for a certain period of time. Further, once the heating treatment is performed, the effect of the treatment (desired powder characteristics such as caking resistance) is not lost unless the powdery fat is melted. The temperature and time for heating can be appropriately set according to the amount of the powdery fat. For example, when heating the powdery fats and oils of the amount of about 20 kg as a whole, the temperature of the powdery fats and oils can be made into the said range by setting it for about 24 hours on 45 degreeC temperature conditions. If the temperature of the powdered oil / fat exceeds 47 ° C., the oil / fat may be melted during heating, and if it is less than 40 ° C., the powdered oil / fat tends to cause caking.
本発明の粉末状油脂は、単独で、または他の成分と混合して、あるいは加工して食品素材として使用することができる。ここで用いる他の成分としては、賦形剤、固結防止剤、増粘多糖類、乳化剤、ビタミン類、香料、酸化防止剤、光沢剤などが挙げられる。 The powdery fat of the present invention can be used as a food material alone, mixed with other components, or processed. Examples of other components used herein include excipients, anti-caking agents, thickening polysaccharides, emulsifiers, vitamins, fragrances, antioxidants, and brighteners.
以下、実施例により本発明をさらに説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further, this invention is not limited to these.
実施例１および比較例１〜３
粉末状油脂の製造
パーム極度硬化油（植田製油製、融点５６〜６０℃）を９０℃に加温して溶融し、噴霧冷却装置（ロータリーアトマイザ方式）を用いて回転数４０００ｒｐｍ、直径２０５ｍｍのディスクに、溶融した油脂を流量５７０ｋｇ／ｈにて滴下し、送風温度９℃、庫内温度２５〜３４℃の装置内に噴霧し、粉末状油脂１６８０ｋｇを得た。得られた粉末状油脂２０ｋｇを一袋として充填した後、室温４５℃の倉庫内に２４時間保管し、本発明の粉末状油脂を得た（以下、「実施例１の粉末状油脂」とも称する）。
Example 1 and Comparative Examples 1-3
Manufacture of powdered oil and fat Palm extremely hardened oil ( manufactured by Ueda Seisakusho, melting point 56-60 ° C) is heated to 90 ° C and melted, and a disk having a rotation speed of 4000 rpm and a diameter of 205 mm using a spray cooling device (rotary atomizer method). Then, the melted fats and oils were dropped at a flow rate of 570 kg / h and sprayed into an apparatus having a blowing temperature of 9 ° C. and an internal temperature of 25 to 34 ° C. to obtain 1680 kg of powdered fats and oils. After filling 20 kg of the obtained powdered oil and fat as a bag, it was stored in a warehouse at room temperature of 45 ° C. for 24 hours to obtain the powdered oil and fat of the present invention (hereinafter also referred to as “powdered oil and fat of Example 1”). ).
なお、以降の試験においては、本発明の粉末状油脂と共に、下記の粉末状油脂を比較対象として供した。
比較例１：噴霧冷却後に室温２５℃において保管する以外は、実施例１と同じ条件にて製造した粉末状油脂
比較例２：噴霧冷却装置（ノズル方式）により、ナタネ極度硬化油を用いて製造された市販の粉末状油脂Ａ
比較例３：噴霧冷却装置（ノズル方式）により、パーム極度硬化油を用いて製造された市販の粉末状油脂Ｂ
In the following tests, the following powdered fats and oils were used as comparison targets together with the powdered fats and oils of the present invention.
Comparative Example 1: Powdered oil manufactured under the same conditions as in Example 1 except that it was stored at room temperature of 25 ° C. after spray cooling. Comparative Example 2: Manufactured using rapeseed extremely hardened oil by spray cooling device (nozzle method). Commercial powdered fats and oils A
Comparative Example 3: Commercially available powdered fats and oils B manufactured using palm extremely hardened oil by a spray cooling device (nozzle method)
粒度分布の測定
湿式粒度分布計（Ｍａｌｖｅｒｎ社製、ＭＳ−２０００ＥＳ）を用いて、実施例１および比較例１〜３の粉末状油脂の粒度分布を測定した。溶媒には、０．１％ドデシル硫酸ナトリウム水溶液を用いた。結果を表１に示す。
Measurement of particle size distribution The particle size distribution of the powdered fats and oils of Example 1 and Comparative Examples 1 to 3 was measured using a wet particle size distribution meter (manufactured by Malvern, MS-2000ES). A 0.1% sodium dodecyl sulfate aqueous solution was used as the solvent. The results are shown in Table 1.
差角の測定
パウダーテスター（ホソカワミクロン製、ＰＴ−Ｎ）を用いて、実施例１および比較例１〜３の粉末状油脂の安息角および崩潰角を測定し、これらの差から差角を算出した。結果を表１に示す。
Using a powder tester (manufactured by Hosokawa Micron, PT-N), the angle of repose and the collapse angle of the powdered oils and fats of Example 1 and Comparative Examples 1 to 3 were measured, and the difference angle was calculated from these differences. . The results are shown in Table 1.
結晶化率の測定
実施例１および比較例１〜３の粉末状油脂の熱量変化を、示差走査熱量計（セイコーインスツル製、ＤＳＣ-６２００）を用いて、以下の条件で測定し、測定結果に基づき下記の数式を用いて結晶化率を算出した。熱量変化の測定結果を図１〜４に、結晶化率を表２に示す。
[測定条件]
サンプル容器：アルミオープンパン
サンプル量：約１０ｍｇ
走査温度：２０〜１００℃ (２０℃で３分保持)
昇温速度：４℃/分
結晶化率（％）
＝融点における最大吸熱ピークの熱量／各ピークの熱量の絶対値の合計×１００
Measurement of Crystallization Rate The change in calorie of the powdered fats and oils of Example 1 and Comparative Examples 1 to 3 was measured using a differential scanning calorimeter (Seiko Instruments, DSC-6200) under the following conditions. Based on this, the crystallization rate was calculated using the following mathematical formula. The measurement results of the change in calorie are shown in FIGS.
[Measurement condition]
Sample container: Aluminum open pan Sample amount: About 10mg
Scanning temperature: 20-100 ° C (3 minutes at 20 ° C)
Temperature increase rate: 4 ° C / min
Crystallization rate (%)
= Calorific value of maximum endothermic peak at melting point / total of absolute value of calorific value of each peak x 100
ケーキング性の比較
１００ｍＬガラス瓶に実施例１および比較例１〜３の粉末状油脂を約３５ｇずつ入れ、４５℃の恒温器内にて静置した。各保管期間経過後にガラス瓶を逆さにし、以下の指標をもとに粉末状油脂のケーキング性を評価した。本発明の粉末状油脂は、保管３日目においてもケーキング性が抑制されていた。結果を表３に示す。
[評価基準]
−：瓶を振ると崩れる
±：瓶を振ると崩れるが少しケーキが残る
＋：瓶を手で叩くと崩れる
＋＋：瓶を手で叩くと崩れるが少しケーキが残る
＋＋＋：瓶を手で叩くと崩れるが塊のまま落ちる
Comparison of caking properties About 35 g of each of the powdered fats and oils of Example 1 and Comparative Examples 1 to 3 were put into a 100 mL glass bottle, and allowed to stand in a 45 ° C. incubator. After each storage period, the glass bottle was turned upside down, and the caking properties of the powdered oil and fat were evaluated based on the following indices. The caking property of the powdered fat of the present invention was suppressed even on the third day of storage. The results are shown in Table 3.
[Evaluation criteria]
-: Crushes when the bottle is shaken ±: Crushes when the bottle is shaken but a little cake remains +: Crushes when the bottle is tapped by hand +++: Crushes when the bottle is tapped by hand but a little cake remains +++: When the bottle is tapped by hand Collapse but fall as a lump
飛散性試験
実施例１および比較例１〜３の粉末状油脂１０．０ｇを、口径５ｍｍの漏斗の出口から実験台までの高さを３０ｃｍに設置し、漏斗の真下にある直径８ｃｍ、高さ５ｍｍのアルミ箔の皿に向けて自然落下させた。この時の粉末飛散性を下記計算式によって算出した。
粉末飛散性（％）＝（１０．０−皿の中にあるサンプルの重量）／１０．０×１００
Scatterability test The powdered fats and oils of Example 1 and Comparative Examples 1 to 3 were installed at a height of 30 cm from the outlet of the 5 mm diameter funnel to the experimental table, and the diameter was 8 cm and the height just below the funnel. It was naturally dropped toward a dish of 5 mm aluminum foil. The powder scattering property at this time was calculated by the following formula.
Powder dispersibility (%) = (10.0−weight of sample in dish) /10.0×100
本発明の粉末状油脂は、比較例１〜３の粉末状油脂に比べて多くの粉末状油脂がアルミ皿中に落下しており、落下中に飛散する割合が少なく、飛散性が抑制されていた。結果を表４に示す。 As for the powdered fats and oils of this invention, many powdered fats and oils have fallen in the aluminum pan compared with the powdered fats and oils of Comparative Examples 1-3, the ratio which disperses during fall is small, and scattering property is suppressed. It was. The results are shown in Table 4.
実施例２および比較例４
比表面積の測定
実施例１と同様の製造方法によって得られた粉末状油脂（実施例２）、および比較例１と同様の製造方法によって得られた粉末状油脂（比較例４）について、比表面積を比表面積測定装置（ユアサアイオニクス製、モノソーブＭＳ−１７）を用いて、以下の条件で測定した。結果を表５に示す。
［測定条件］
方法：ＢＥＴ式一点法
キャリアガス：Ｎ２：３０％＋Ｈｅ：７０％
測定ガス流量：１５ｃｃ／分
脱気条件：２５℃、１５分間
Example 2 and Comparative Example 4
Measurement of specific surface area About powdered fats and oils (Example 2) obtained by the same production method as Example 1 and powdered fats and oils (Comparative Example 4) obtained by the same production method as Comparative Example 1 Was measured under the following conditions using a specific surface area measuring apparatus (manufactured by Yuasa Ionics, Monosorb MS-17). The results are shown in Table 5.
[Measurement condition]
Method: BET single point carrier gas: N 2 : 30% + He: 70%
Measurement gas flow rate: 15 cc / min Degassing conditions: 25 ° C., 15 minutes
Claims (6)
ａ）融点５０〜７０℃の極度硬化油を融点以上の温度で加熱溶融する工程、
ｂ）加熱溶融した油脂を回転数３５００〜５０００ｒｐｍのディスクに滴下し、４５℃以下の雰囲気中に噴霧且つ冷却することにより粉末化する工程、および
ｃ）得られた粉末状油脂を、該油脂の温度が４０〜４７℃に達するまで加温する工程。 A method for producing a powdery fat comprising the following steps:
a) a step of heating and melting extremely hardened oil having a melting point of 50 to 70 ° C. at a temperature equal to or higher than the melting point;
b) A step of dropping the heated and melted oil and fat onto a disk having a rotational speed of 3500 to 5000 rpm, spraying and cooling in an atmosphere of 45 ° C. or lower, and c) obtaining the powdered oil and fat of the oil and fat. The process of heating until temperature reaches 40-47 degreeC.
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| US11147285B2 (en) | 2015-09-24 | 2021-10-19 | The Nisshin Oillio Group, Ltd. | Powdery fat or oil composition and method for producing same |
| EP3406695A4 (en) | 2016-01-21 | 2019-09-11 | The Nisshin OilliO Group, Ltd. | Powderizing agent for liquid component |
| EP3406683A4 (en) | 2016-01-21 | 2020-02-26 | The Nisshin OilliO Group, Ltd. | Liquid component thickener |
| US11219224B2 (en) | 2016-01-21 | 2022-01-11 | The Nisshin Oillio Group, Ltd. | Thickener for liquid component |
| US11241020B2 (en) | 2016-01-21 | 2022-02-08 | The Nisshin Oillio Group, Ltd. | Powderizing agent for liquid component |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |