JP6403427B2 - Powdered fat for beverages - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a powdered oil / fat obtained by dry-pulverizing an oil-in-water emulsion, and used as a cooking material or additive for luxury beverages and soups.

  Oils and fats are used as cooking ingredients for luxury beverages or as additives during the beverage. The fats and oils in this case (so-called “creamer”) are intended to give a taste beverage, taste, aroma, texture, color (whitening), etc. similar to natural milk to a luxury beverage. In addition, fats and oils are used as cooking ingredients for soups, in order to add oil or improve the texture of the tongue, or to prepare seasoning materials (such as liquid soups and powdered soups) to give the soups a desired taste and aroma. It is also used as a base material.

  These oils and fats are known to be liquid and powdery, but since powdered oils and fats do not contain liquid components, they can be made in small quantities, and have excellent temperature stability. Is simple. In addition, there is an advantage that an appropriate amount can be easily collected at the time of use.

  As a method for producing powdered fats and oils, there are known methods such as powdering by adsorbing fats and oils to a powdered substrate, or pulverizing solid fats and oils at room temperature. However, the powdered fats and oils obtained by these methods have poor dispersibility when dissolved in a beverage and the oils are increased, so that whiteness cannot be improved and good flavor cannot be obtained. Moreover, there also existed a problem that the kind of drink which can be used was restricted by melting | fusing point of the fats and oils to be used.

  On the other hand, an oil-in-water (O / W) emulsion is obtained by stirring and homogenizing an aqueous phase and an oil / fat composition (oil phase) containing a powdered base material, and this is dried into powder. A method for producing a powdered fat (hereinafter, sometimes referred to as “O / W powdered fat”) is known. This O / W powder fat is excellent in emulsification stability because it has good dispersibility when added to beverages and fine particles are uniformly dispersed.

  O / W powder fats and oils differ in composition and composition depending on the type of beverage. In particular, the content of fats and oils is low in the case of powdered fats and oils used as creamers (Patent Document 1: 25 to 45% by mass, Patent Document 2: 5 to 45% by mass, Patent Document 3: 25 to 50% by mass, Patent Document 4). : 6 to 44% by mass) and high when used in soups (Patent Document 5: 51.6 to 65.6% by mass, Patent Document 6: 70 to 80% by mass).

  Dextrin and modified starch are used as the powdered base material, but their characteristics have not been studied in detail. For example, the viscosity of the processed starch (starch derivative) used for the production of powdered fats and oils as creamers is 15 to 150 seconds (Patent Document 3), and the DE of dextrins is powdered fats and oils as creamers. It is known that DE of dextrin used for the production of NO is 50 or less (Patent Document 2) or 10 to 70 (Patent Document 4).

  Moreover, about the particle diameter of powdered fats and oils, the particle size after hydration of the powdered fats and oils used as a creamer is 0.2-0.5 micrometer (patent document 2), and the particle size of the emulsion before pulverizing is 1.0-3.0 micrometers. (Patent Document 3), fat particle size is known to be 3.0 μm or less (Patent Document 4). However, no examination based on the particle size when redissolved in water has been made.

  In addition, according to the drink used as the object O / W powdered fats and oils for conventional drinks, the material different from the basic composition (oils and fats and a powdered base material) may make it an essential structural requirement. For example, in powdered oils and fats used as creamers, sweeteners, proteins and flavors (Patent Document 1), and in powdered oils and fats used in soups, meat extract and salt (Patent Document 5), seasoning oils and proteins (Patent Document 6), etc. It is.

Special Table 2000-516098 JP-A-62-201541 Japanese Laid-Open Patent Publication No. 58-212743 Japanese Unexamined Patent Publication No. 55-085357 International Publication 2010-021322 Pamphlet JP-A-3-049649

  Conventional powdered fats and oils for beverages are limited to the target beverages. Therefore, O / W powdered fat used as a creamer for luxury beverages is not suitable for other beverages, and O / W powdered fat used as a cooking material for soups is not suitable for use as a creamer. .

  The present invention has been made in view of the circumstances as described above, and a highly versatile O / W powdered fat that can be suitably used as a cooking material or additive for both luxury beverages and soups. The issue is to provide. That is, the present invention imparts good flavor, richness, white turbidity and the like to each of the luxury beverages and soups, and also dispersibility, solubility, and emulsion stability (no oil float) when added to beverages It is an object of the present invention to provide a powdery fat that is excellent in fluidity at the time of beverage addition, which is one of the problems of powdered fats.

  The present inventors solved the above-mentioned problems by determining the optimum range for each of the oil content in the O / W powdered oil and fat, the characteristics of the powdered base material (dextrin), and the particle size during re-dissolution. did.

  That is, the powdered fats and oils provided by the present invention are powdered fats and oils obtained by dry-pulverizing an oil-in-water emulsion of an oily and fat-containing composition (oil phase) and an aqueous dextrin solution (aqueous phase). % Aqueous solution has a viscosity of 50 to 500 mPas when measured at 25 ° C., the oil and fat content of the oil and fat composition is 46 to 86% by mass, and the particle size when dissolved in water is 0.4 to 2.2 μm. Yes.

  Moreover, the powdered fats and oils of the present invention have a dextrin DE of 10 to 30, a fat and oil composition containing a taste oil, a milk protein, and a 2.5% by weight aqueous solution hunter whiteness of 69 or more. Each of these is a preferred embodiment.

  The viscosity of the above dextrin was measured at 25 ° C under the conditions of a 50 mass% aqueous solution (heated and dissolved, and adjusted for moisture after cooling) under the conditions of a B-type viscometer (BH type), No. 1 rotor, 20 rpm, 30 seconds. It is the value.

  The DE (Dextrose Equivalent) of dextrin serves as an index of the chain length of the glucose residue, which is a structural unit of dextrin, and is a value indicating the content (%) of reducing sugar in the dextrin. The higher the value, the shorter the dextrin chain length.

  The particle size when dissolved in water is a value (median diameter) obtained by measuring a 10% by weight aqueous solution of powdered oil with Shimadzu Corporation SALD-2100 wet laser diffractometer and determining the median particle size distribution is there.

  Hunter whiteness is obtained by dissolving powdered fats and oils in hot water of 80 to 90 ° C. at a concentration of 2.5% by mass, dispensing 5 g into a cell for reflection measurement, and using Spectrophotometer SE6000 (Nippon Denshoku Industries Co., Ltd.) (Lab)). The measurement method was performed under reflection conditions, the light source was D65, and the field of view was 2 °.

  According to the present invention, by adopting a dextrin having a viscosity of 50 to 500 mPas, the storage stability of O / W powdered fats and oils is improved by improving the coating properties, or O / W powdered fats and oils are added to beverages. This improves the solubility and fluidity. In addition, the richness of the beverage can be maintained.

  By setting the fat content in the fat and oil composition to 46 to 86% by mass, whiteness when added to beverages, improvement in kokumi, improvement in emulsification stability (prevention of oil float), and maintenance of kokumi are achieved. .

  Emulsification stability is improved and whiteness is maintained by pulverizing such that the median diameter when dissolved in water is in the range of 0.4 to 2.2 μm.

  Furthermore, by setting the DE of dextrin in the range of 10 to 30, the original flavor of fats and oils can be maintained, and the richness of beverages can be improved by including the taste oil in the fat and oil composition. Emulsification stability can be further improved by including protein, and the hunter whiteness of 2.5% by weight aqueous solution is set to 69 or more, thereby improving the white turbidity of beverages and improving the taste (sour, salty, bitter, etc.) The mellow flavor that can be removed is added.

  The powdered fats and oils of the present invention are made into an oil-in-water (O / W) emulsion by stirring and homogenizing a fat composition (oil phase) containing fats and oils and a dextrin (powdered base material) aqueous solution (water phase). This can be obtained by dry powdering.

1. Oil composition (oil phase)
The oil and fat in the oil and fat composition (oil phase) is particularly limited as long as it is suitable for food, such as liquid, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oil of animal and vegetable oils and oils, fractionated liquid oils or solid fats, and the like. Not. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, palm oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat and milk fat, and hydrogenated oils or transesterified oils of these fats and oils, liquid oils obtained by fractionating these fats and oils, solid fats, etc., are used alone. You may use and may use 2 or more types together.

The oil and fat composition may contain a taste oil. The taste oil can be made into a fat or oil having a taste by using a fat or oil having a taste or an oil-soluble taste component, or by adding an oil-soluble taste component to the fat or oil. The fats and oils having a taste are not particularly limited as long as they are edible fats and oils, milk fat, sesame oil, beef fat, pork fat, chicken oil, peanut oil, almond oil, lemon oil, lime oil, orange oil, olive oil, animal and vegetable oils And so on, such as salmon oil, yam oil, garlic oil, ginger oil, charred butter oil heated by butter to give a roasting odor, partially hydrogenated oil of animal and vegetable oils and the like. Examples of the oil-soluble taste component include butter flavor, milk flavor, cream flavor, nut flavor, fruit flavor, and dairy enzyme degradation products. If taste oil is used for fats and oils, the richness of a drink can be further improved.

The fat and oil content (including the fat and oil of the taste oil) in the powdered fat and oil of the present invention is 46 to 86% by mass, preferably 50 to 80% by mass, and more preferably 60 to 80 % by mass. If it is 46 % by mass or more, the cloudiness and richness of the beverage can be improved, and if it is 86% by mass or less, the emulsification stability is improved and oil up hardly occurs.

2. Dextrin aqueous solution (aqueous phase)
The aqueous phase for preparing the O / W emulsion is prepared by dissolving dextrin as a powdered substrate in water.

  Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and a commercially available product can be used. Examples of the starch raw material include corn, cassava, rice, potato, sweet potato, and wheat. In the present invention, in particular, a dextrin having a viscosity of 50 to 500 mPas, preferably 65 to 450 mPas, more preferably 200 to 400 mPas when a 50% aqueous solution is measured at 25 ° C. is used. Further, dextrin having a DE in the range of preferably 10-30, more preferably 10-20, particularly preferably 10-15 is used. If it is 10 or more, it can be suppressed that the original flavor of the oil and fat is less likely to appear due to a paste-like taste, and if it is 30 or less, it can be suppressed that the original flavor of the oil and fat is less likely to occur due to sweetness. .

  In addition, dextrin is mix | blended so that the ratio in O / W powder fat may be 10-60 mass%.

3. Other ingredients As a powdered base, in addition to the above dextrin, milk protein, soy protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, flour, starch, gelatin, thickening polysaccharide, Monosaccharides such as glucose, fructose, galactose, mannose, disaccharides such as lactose, sucrose, and mastose, saccharides such as oligosaccharide, trehalose, and pullulan may be appropriately blended.

  Examples of milk proteins include acid casein, rennet casein, sodium caseinate, potassium casein, whey protein, milk peptides that are enzyme degradation products thereof, milk protein concentrate, total milk protein, and the like. Above all, the use of sodium caseinate, potassium casein, whey protein, milk peptide, acid casein, etc., which are in a non-micellar state, further improves emulsification stability. It becomes difficult for the up to occur. Casein is in a non-micellar state by destroying the micelle structure crosslinked with calcium phosphate or the like by neutralization by addition of alkali, addition of a calcium sequestering agent, or precipitation by adjusting the pH to acidic. The amount of milk protein added is not particularly limited, but considering the viscosity of the emulsion before pulverization, it is preferably 0.5 to 10.0% by mass, more preferably 0.5 to 6.0% by mass with respect to the total amount of powdered fat.

  As starch, potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca, etc. Examples include esterified phosphate starch, octenyl succinate starch, starch acetate, etherified hydroxypropyl starch, wet heat-treated starch, acid-treated starch, cross-linked starch, and pregelatinized starch. Among these, octenyl succinate starch is preferable from the viewpoint of emulsion stability.

  Examples of the thickening polysaccharide include xanthan gum, gum arabic, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin. Among these, gum arabic is preferable from the viewpoint of emulsion stability.

  Moreover, when preparing an O / W emulsion, an emulsifier can also be mix | blended suitably as needed. The emulsifier is not particularly limited as long as it is for foods. For example, lecithin, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene Glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like can be used. Among these, lecithin and glycerin fatty acid ester are preferably used in terms of flavor and emulsion stability. Examples of lecithin include paste-like crude lecithin containing phospholipids and crude oil obtained from rapeseed, soybean, corn, sunflower, egg yolk, etc., high-purity lecithin obtained by further purifying crude lecithin, fractionated lecithin, enzymatically degraded lecithin, etc. . Examples of glycerin fatty acid esters include monoesters and diesters produced by reacting fatty acids obtained from fats and oils with glycerin.

  The amount of lecithin added is preferably 0.1 to 1.0% by mass, more preferably 0.1 to 0.7% by mass, based on the total amount of powdered fat. The amount of glycerin fatty acid ester added is preferably 0.1 to 15.0 mass%, more preferably 0.5 to 10.0 mass%, based on the total amount of powdered fats and oils.

  Combining lecithin and non-micellar milk protein can further improve the fluidity of powdered oil and fat and the emulsification stability after re-dissolution, and the oil-up inhibiting effect and whiteness are particularly improved. In consideration of such points, the mass ratio of lecithin to non-micellar milk protein (lecithin / non-micellar milk protein) is preferably 0.03 to 0.2, and more preferably 0.05 to 0.15.

  These emulsifiers are usually blended with an oil-soluble emulsifier in the oil phase and a water-soluble emulsifier in the water phase.

  In the oil phase and the aqueous phase, an antioxidant, a colorant, a flavor and the like may be appropriately blended within a range not impairing the effects of the present invention.

4). Preparation of O / W powder oil and fat An oil / fat composition (oil phase) is added to a dextrin aqueous solution (water phase), stirred under heating with a homomixer, etc., and then homogenized with a homogenizer etc. to obtain an O / W emulsion. And then dry powdered to obtain O / W powdered oil. It is desirable that the water phase and the oil phase are heated to 50 to 90 ° C, preferably 65 to 85 ° C, and the added components are completely dissolved. The emulsification step is performed by adjusting the temperature to 50 to 90 ° C, preferably 65 to 85 ° C. As a method for dry-pulverizing the O / W emulsion, a generally known spray-drying method, vacuum freeze-drying method, vacuum drying method or the like can be used. The powdered base material containing dextrin as a main component functions as a coating material, and the O / W powdered fat of the present invention after drying has a shape in which the fat is covered (encapsulated) with the powdered base material. More specifically, the O / W powder fat is prepared by the following steps.

In the emulsification step, each of the raw materials is put into a stirring tank of an emulsifier and mixed by stirring, and then the oil droplet size is refined by a pressure homogenizer. The blending procedure of the raw materials is not particularly limited. For example, after dispersing the powdered base material in water at room temperature, stirring under heating to completely dissolve, the fats and oils are heated and dissolved while stirring with a homomixer. And then emulsify. The obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer. For example, using a commercially available pressure homogenizer, the oil droplet size can be refined by applying a pressure of about 10 to 250 kg / cm ² to homogenize. The emulsion with the refined oil droplet size is supplied to the inlet of the spray dryer by a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used. Next, after the spray-dried powder is taken out from the tank of the spray dryer, the powdered fat of the present invention can be produced by cooling with cold air while conveying the vibrating fluidized tank or the like. In addition, a heat sterilization process etc. can also be provided at an appropriate time.

  Through the above steps, the median diameter in a 10% by mass aqueous solution is 0.4 to 2.2 μm, preferably 0.5 to 2.1 μm, more preferably 0.6 to 2.0 μm, and the Hunter whiteness of the 2.5% by mass aqueous solution is 69 / O or more. W powder oil is obtained. In addition, the finally obtained O / W powder oil contains about 0.5 to 2.0% by mass of water.

5. Beverages The powdered fats and oils of the present invention can be suitably used as creamers for luxury beverages and as cooking materials for soups. Examples of luxury beverages include coffee, tea, cocoa, shiruko, and matcha tea. The powdered fats and oils of this invention can be used as a cooking raw material at the time of manufacture of these luxury drinks, or as an additive at the time of drinking a luxury drink. Moreover, it can also be used as a cooking material for imparting flavor, richness, and whiteness to milky beverages, acidic beverages, and the like. Furthermore, examples of soups include ramen soups such as consomme, potage and tonkotsu soups, Chinese soups such as Tom Yum Goong and Sodayu, and curry soups. It can also be used as a cooking material for these soups, or can be used as a base material for soup seasonings (such as powdered soup).

  In addition, it is preferable that the powdered fats and oils of this invention employ | adopt the following structures according to the drink used.

  That is, when used as a creamer, dextrin viscosity: 60 to 500 mPas, dextrin DE: 10 to 30, median diameter: 0.4 to 1.2 μm, Hunter whiteness: 77 or more. On the other hand, when used for soups, dextrin viscosity: 200 to 500 mPas, dextrin DE: 10 to 23, median diameter: 1.0 to 2.2 μm, Hunter whiteness: 70 or more.

EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated further in detail and concretely, this invention is not limited to the following examples.
(1) Preparation of powdered fats and oils Powdered fats and oils (Examples 1 to 14) having respective formulations (parts by mass) shown in Table 1 were prepared. All the materials used were commercial products. The oil and fat composition was adjusted to 70 ° C. to obtain an oil phase, and a powdered base material was similarly added to water to adjust the temperature to 70 ° C. to obtain an aqueous phase. The oil phase was added to the aqueous phase, stirred with a homomixer, and then homogenized with a homogenizer at a pressure of 10 to 150 kg / cm ² to obtain an O / W emulsion. Emulsification was performed at 70 ° C. This emulsion was spray-dried with a nozzle-type spray dryer to a moisture content of 1.3% by mass to obtain powdered fats and oils (spray drying conditions: inlet temperature 210 ° C.).

  Moreover, the powdered fats and oils (Comparative Examples 1-6) which showed mixing | blending (mass part) in Table 2 were prepared by the method similar to the powdered fats and oils of an Example.

(2) Evaluation after re-dissolution
[Oil up]
Powdered fats and oils were dissolved in water so as to be 10% by mass, and the state of oil up was visually evaluated according to the following criteria.
Evaluation criteria 5 points: No oil floating.
4 points: Oil float is faint.
3 points: There is a little oil floating.
2 points: There is oil floating.
1 point: There is considerable oil floating.

[Median diameter (μm)]
Powdered fats and oils were dissolved in water so as to be 10% by mass, measured with a SALD-2300 wet laser diffractometer manufactured by Shimadzu Corporation, and obtained as the median value of the particle size distribution.

[Whiteness]
Dissolve the powdered fats and oils in 80-90 ° C water to 2.5% by mass, dispense 5 g into the cell for reflection measurement, and use Whiteness (W (Lab)) with Spectrophotometer SE6000 (Nippon Denshoku Industries Co., Ltd.) Was measured. The measurement method was performed under reflection conditions, the light source was D65, and the field of view was 2 °. The whiteness was evaluated from the obtained numerical values according to the following criteria.
Evaluation criteria 5 points: 77 or more 4 points: 72 or more and less than 77 3 points: 69 or more and less than 72 2 points: 66 or more and less than 69 1 point: less than 66

(3) Evaluation of powdered oil
[Solubility]
3 g of powdered oil / fat was added to 197 g of water at 40 ° C., stirred for 30 seconds with a spoon, and the method for dissolving the powdered oil / fat was evaluated according to the following criteria.
Evaluation criteria 5 points: No unmelted residue.
4 points: There is not much undissolved residue.
3 points: There is a little unmelted residue.
2 points: There is unmelted residue.
1 point: There is considerable unmelted residue.

[touch]
Powdered oil and fat was picked up and evaluated by the following criteria by touch and visual observation.
Evaluation criteria 5 points: The powder is uniform and the fluidity is very good.
4 points: Powder is uniform and fluidity is good.
3 points: Powder is slightly non-uniform, but fluidity is good.
2 points: Non-uniform powder and poor fluidity.
1 point: The powder is non-uniform and the fluidity is quite poor.

[Flavor]
The powdered fats and oils were tasted by 12 panelists, and the original flavor of the fats and oils was given, and sensory evaluation was performed to determine whether the flavor was good, and the following criteria were used.
Evaluation criteria 5 points: Nine or more evaluated as good.
4 points: Eight to seven people evaluated it as good.
3 points: 6 to 5 people were evaluated as good.
2 points: 4 to 3 people were evaluated as good.
1 point: Less than 2 people evaluated it as good.

(4) Evaluation of corn potage Using the powdered fats and oils of each Example and Comparative Example, corn potage was prepared by mixing and stirring at 80 ° C. with the following composition.

Canned sweet corn 100 parts by weight Milk 300 parts by weight Powdered fats and oils 50 parts by weight Salt A little pepper A little bit The prepared corn potage was subjected to the following tests.
[Oil up]
The surface condition of the corn potage was visually observed, and oil up was evaluated according to the same criteria as in (2) [Oil up].
[Kokumi]
A panel of 12 people sampled and evaluated the sensory evaluation based on the following criteria whether the flavor of the oil and fat was good, the oil did not feel like a bite, and it had a good body taste.
Evaluation criteria 5 points: Nine or more evaluated as good.
4 points: Eight to seven people evaluated it as good.
3 points: 6 to 5 people were evaluated as good.
2 points: 4 to 3 people were evaluated as good.
1 point: Less than 2 people evaluated it as good.

[Salt caddy]
A panel of 12 people sampled and evaluated whether the salt was removed, whether it was mellow and had a good salty taste based on the following criteria.
Evaluation criteria 5 points: Nine or more evaluated as good.
4 points: Eight to seven people evaluated it as good.
3 points: 6 to 5 people were evaluated as good.
2 points: 4 to 3 people were evaluated as good.
1 point: Less than 2 people evaluated it as good.

[Flavor]
Taste by 12 panelists, mellow oil and fat flavor comes out, corn potage such as pasty and strong sweetness has no uncomfortable taste, sensory evaluation based on the following criteria did.
Evaluation criteria 5 points: Nine or more evaluated as good.
4 points: Eight to seven people evaluated it as good.
3 points: 6 to 5 people were evaluated as good.
2 points: 4 to 3 people were evaluated as good.
1 point: Less than 2 people evaluated it as good.

(5) Evaluation of coffee At the following blending ratio, sugar and powdered fats and oils were added to the coffee extract, dissolved by heating, poured with hot water, and completely dissolved to prepare coffee.

Coffee extract * 30
Sugar 5
Powdered fat 1
Hot water 64
* Coffee powder (commercially available) was dissolved in hot water to a concentration of 20% by mass and adjusted to pH 6.56 with disodium hydrogen phosphate.

  The following tests were performed on the produced coffee.

[Oil up]
The surface condition of the coffee was visually observed, and oil up was evaluated according to the same criteria as in (2) [Oil up].

[Kokumi]
A panel of 12 people tasted, and the sensory evaluation was conducted based on the following criteria to determine whether the oil and fat flavor was good, the oil did not feel like a bite, and it had a good body taste.
Evaluation criteria 5 points: Nine or more evaluated as good.
4 points: Eight to seven people evaluated it as good.
3 points: 6 to 5 people were evaluated as good.
2 points: 4 to 3 people were evaluated as good.
1 point: Less than 2 people evaluated it as good.

[White turbidity]
The liquid color of the coffee was visually observed, and the cloudiness was evaluated according to the following criteria.
Evaluation criteria 5 points: very strongly cloudy.
4 points: Strongly cloudy.
3 points: cloudy.
2 points: A little cloudy.
1 point: Not very cloudy.

[Flavor]
A panel of 12 people tasting, the fat and oil flavor that does not impair the refreshing feeling without the persistent fat and oil, has a taste that does not have a sense of incongruity as coffee like paste, and whether the flavor is good, Sensory evaluation was performed according to the following criteria.
Evaluation criteria 5 points: Nine or more evaluated as good.
4 points: Eight to seven people evaluated it as good.
3 points: 6 to 5 people were evaluated as good.
2 points: 4 to 3 people were evaluated as good.
1 point: Less than 2 people evaluated it as good.

(6) Result About the powdered fats and oils of Examples 1-14, the result of each above evaluation was shown in Table 3 (corn potage) and Table 4 (coffee). Moreover, the evaluation result about the powder fats and oils of Comparative Examples 1-6 was shown in Table 5 (corn potage) and Table 6 (coffee).

  As shown in Tables 3 to 6, the powdered fats and oils of Examples 1 to 14 showed very good results, with the total of the 9 evaluation points other than the median diameter (up to 45 points) from 36 to 45 points. On the other hand, the total score of Comparative Examples 1 to 6 was as low as 18 to 27.

  In addition, while the blending of the powdered fats and oils was the same as that in the example, the powdered fats and oils (Comparative Example 4) having a median diameter of 5.0 μm had a total evaluation score of 26.

Claims (8)

A powdered oil containing fat, dextrin, lecithin, and milk protein ,
The milk protein is in a non-micellar state, and the mass ratio of lecithin to the non-micellar milk protein (lecithin / non-micellar milk protein) is 0.03-0.2,
Dextrin has a viscosity of 50 to 500 mPas when measured at 25 ° C. in a 50% by mass aqueous solution,
The fat content of the powdered fat is 46-86% by mass,
The median diameter when dissolved in water is 0.4 to 2.2 μm.
Is a powdered fat. The powdered fat according to claim 1, wherein the amount of lecithin added is 0.1 to 1.0% by mass. A powdery fat containing at least one selected from fats and oils, dextrin, and lecithin and glycerin fatty acid ester (but not containing sodium chloride) ;
When containing lecithin, the amount added is 0.1-1.0% by mass,
When the glycerin fatty acid ester is included, the addition amount is 0.1 to 15% by mass,
Dextrin has a viscosity of 50 to 500 mPas when measured at 25 ° C. in a 50% by mass aqueous solution,
The fat content of the powdered fat is 46-86% by mass,
The median diameter when dissolved in water is 0.4 to 2.2 μm.
Is a powdered fat. The powdered fat according to claim 3 , comprising milk protein. A powdered fat containing at least one selected from fats and oils, dextrin, lecithin and glycerin fatty acid ester, and milk protein ,
When containing lecithin, the amount added is 0.1-1.0% by mass,
When the glycerin fatty acid ester is included, the addition amount is 0.1 to 15% by mass,
Dextrin has a viscosity of 50 to 500 mPas when measured at 25 ° C. in a 50% by mass aqueous solution,
The fat content of the powdered fat is 46-86% by mass,
The median diameter when dissolved in water is 0.4 to 2.2 μm.
Is a powdered fat. The powdered fat according to any one of claims 1, 2, 4, and 5, wherein the amount of milk protein added is 0.5 to 10.0 mass% with respect to the total amount of the powdered fat. The powdered fat according to any one of claims 1 to 6, wherein the dextrin has a DE of 10 to 30. The powdered fat according to any one of claims 1 to 7, wherein the Hunter whiteness of the 2.5 mass% aqueous solution is 69 or more.