JP6523954B2 - Powder composition, method for producing the powder composition and beverage - Google Patents

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 suitably used particularly for a beverage, and a method for producing the powder composition. The 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 field of food and drink, milk proteins (skimmed milk, casein and salts thereof, etc.) conventionally used for emulsifying effect and film formation are used There is known a production technology of a protein-free powdery fat and oil composition having the same or more stability and dispersibility.

For example, a protein-free powdery fat and oil composition comprising an edible fat and oil, octenyl succinic acid esterified starch and trehalose as main components (Patent Document 1); an edible fat and oil having a melting point of 20 ° C. or more, octenyl succinic acid esterification Protein-free powdery fat-and-oil composition characterized by containing starch, lactose and dextrin as main components (patent document 2); glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin group And 20 to 80% by mass of a pasty or liquid emulsifier at room temperature, and starch or a hydrolyzate thereof and an organic acid glycerin fatty acid ester (mass ratio 100: 0.1 to 50) selected from And / or emulsifying starch derivatives Powder emulsifier characterized in that it contains 80 to 20% by mass of a powdery agent consisting of its hydrolyzate (Patent Document 3); 6.6 to 10 parts by mass of hemicellulose and a high content with respect to 100 parts by mass of edible fats and oils Powdered oil-and-fat composition containing 34 to 60 parts by mass of branched cyclic dextrin (Patent Document 4); an oily powder obtained by adsorbing an oily component as the B component to the α-converted starch-based powder as the A component, The α-modified 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 , an oil absorption of 1.5 to 1.7 ml / g, and an oil component retention capacity An oily powder characterized by being of a second to fifth grade (Patent Document 5); containing an oily component, gum arabic and a saccharide, wherein a weight ratio of the oily component to gum arabic is 2: 1 to 1: 5, and Weight of gum arabic and sugar Powder fat and oil composition characterized in that 5: 1 to 1: 100 (Patent Document 6); sugar polymer forming particles of amphiphilic substance or sugar polymer which spontaneously forms closed vesicles in aqueous system A powdered oil comprising an oil / fat component and an excipient, and when mixed with water, forms an O / W emulsion by the action of the closed vesicle or the particles of the sugar polymer There is a composition (patent document 7).

  These documents are characterized by the powdered substrate used and the method of producing the powder. However, the characteristic powdered base materials affect the taste and taste of the used food due to the viscosity at the time of dissolution and the peculiar odor, and they are special and expensive, and the aspect of versatility and cost reduction It is difficult to put it to practical use. In addition, when the powder production method is characteristic, the existing spray drying equipment suitable for mass production can not be used, and new production equipment and a device for production are required, so that the production cost becomes high. was there.

  On the other hand, starch hydrolyzate comprising an edible fat and oil mainly composed of medium chain saturated fatty acid triglyceride and / or medium chain saturated fatty acid triglyceride and a powdery fat and oil composition mainly composed of a starch hydrolyzate and an organic acid monoglyceride Powdered fat and oil composition characterized by 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 and a lipophilic emulsifier, a carbohydrate, water and a hydrophilic emulsifier The mixture is mixed with a carbohydrate aqueous dispersion dispersed in the above to prepare a fat-and-sugar coated dispersion, and optionally dried to obtain a fat-and-sugar coated dispersion or a fat-and-sugar powder material. Manufacturing method using a starch hydrolyzate of glucose equivalent (DE) 5 to 15 as a sugar

Japanese Patent Application Laid-Open No. 11-318332 Japanese Patent Application Laid-Open No. 2003-73691 Japanese Patent Application Laid-Open No. 6-245719 Japanese Patent Application Laid-Open No. 2006-14629 Japanese Patent Laid-Open Publication 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 Laid-Open Publication No. 2008-188010

  Here, dextrose equivalent (= glucose equivalent) is an index indicating the degree of degradation of starch determined by the number of reducing ends, in order to classify starch hydrolyzate which is a commonly used powdered base . However, starch hydrolysates having complex molecular weight distributions may differ in molecular weight composition of the degradates contained even with the same dextrose equivalent, and they may interact with fats and oils and low molecular weight surfactants such as organic acid monoglycerides. It is not an appropriate parameter to understand the effect essentially. Therefore, in order to produce a protein-free powdery fat and oil composition by the production method of a versatile powdered base and spray drying, further examination was needed.

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

  As a result of intensive 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 achieved.

That is, the gist of the present invention resides in the following.
[1]
A powder composition comprising a fat-soluble substance, a starch hydrolyzate and a low molecular weight surfactant,
The powder composition characterized in that the ratio of the peak area of the range of molecular weight 8500 to 18500 with respect to the total peak area when the starch hydrolyzate has a molecular weight distribution measured by gel permeation chromatography is 15% or less.
[2]
The powder composition as described in said [1] whose said fat-soluble substance is an edible oil and fat.
[3]
The powder composition according to the above [1] or [2], wherein the low molecular weight surfactant is a food grade emulsifier.
[4]
The powder composition as described in any one of said [1]-[3] whose weight average molecular weight of the said starch hydrolyzate is 9000 or less.
[5]
The powder composition as described in any one of said [1]-[3] whose weight average molecular weight of the said starch hydrolyzate is 50000 or more.
[6]
The powder composition according to any one of the above [1] to [5], which is substantially free of casein sodium.
[7]
Beverage containing the powder composition as described in any one of the above [1] to [6].
[8]
Furthermore, the drink as described in said [7] which contains a milk component.
[9]
Furthermore, the beverage according to the above [7] or [8], which comprises a bacteriostatic emulsifier.
[10]
The beverage according to any one of the above [7] to [9], which is a coffee or black tea beverage.
[11]
A method for producing a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low molecular weight surfactant,
As the starch hydrolyzate, a starch hydrolyzate in which the ratio of the peak area in the range of 8500 to 18500 of the molecular weight to the total peak area when the molecular weight distribution is measured by gel permeation chromatography is 15% or less,
A mixture is prepared by mixing the above-mentioned starch hydrolyzate, fat-soluble substance, low molecular weight surfactant and water,
After the mixture is emulsified to obtain an emulsion,
A method for producing a powder composition, comprising spray drying or lyophilizing the emulsion.

  ADVANTAGE OF THE INVENTION According to this invention, the powder composition which can provide the drink excellent in long-term emulsion stability can be provided using a general purpose powdered base material. In addition, the powder composition of the present invention is suitable for the production by the spray drying method, and using the existing spray drying equipment suitable for mass production, without requiring new production equipment or a device for production, It is possible to provide a powder composition that can be used as a good protein-free powdery fat and oil composition.

The embodiment of the present invention will be described in detail below, but the description of the constituent requirements described below is an example (representative example) of the embodiment of the present invention, and the present invention does not exceed the gist thereof. It is not specific to the content of.
Here, in the present specification, “mass%” and “weight%”, “mass ppm” and “weight ppm”, and “mass part” and “part by weight” are respectively synonymous. Moreover, when it only describes as "ppm", it shows the thing of "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 the starch hydrolyzate has a molecular weight distribution measured by gel permeation chromatography. It 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 of is 15% or less.

[Liquid-soluble substance]
The fat-soluble substance is not particularly limited as long as it is a substance that is hydrophobic and lipophilic, insoluble or poorly soluble in water, and easily soluble or dispersible in an organic solvent. Since the powder composition of the present invention is suitably used particularly for beverages, it is preferable that the fat-soluble substance be edible.

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

Examples of fat-soluble substances that can be used in the present invention include
Vegetable oils and fats such as rapeseed oil, corn oil, soybean oil, palm oil, palm oil, coconut oil, sunflower oil, safflower oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, olive oil, cotton seed oil and the like;
Animal fats and oils such as beef tallow, milk fat, pork fat, sheep fat, fish oil;
Processed fats and oils processed such as refining or deodorizing, fractionating, curing, transesterification of liquid or solid substances of these vegetable fats or oils or animal fats and oils (the vegetable fats and oils, animal fats and oils and their processed fats and oils etc. Say.);
Hydrocarbons such as squalene, squalane and liquid paraffin;
Sterols such as cholesterol and plant sterols;
Higher alcohols such as jojoba oil;
Oil-soluble vitamins such as vitamin E, vitamin A, vitamin D, vitamin K, beta carotene, alpha carotene;
Oil-soluble dyes;
Oil soluble flavors;
Complex lipids such as glycolipids and phospholipids;
unsaturated fatty acids such as polyunsaturated fatty acids such as alpha and gamma linolenic acid, linoleic acid, arachidonic acid, DHA, EPA etc.
Waxes and the like can be mentioned.
These can be used singly or in combination of two or more.
Among these, edible fat and oil, sterol, oil-soluble pigment, oil-soluble flavor, oil-soluble vitamin and unsaturated fatty acid are preferable as edible fat-soluble substances.

As the edible oil and fat, it is particularly preferable that the rising melting point is 25 to 45 ° C. because the rich oil and fat flavor can be felt.
Further, among edible fats and oils, palm kernel oil and coconut oil are preferable, and in particular, hardened palm kernel oil and hardened coconut oil are preferable.
Among palm fatty oils and coconut oils, the proportion of fatty acids having 12 or less carbon atoms among the constituent fatty acids is preferably 50% by mass or more, and from the viewpoint of oxidation stability, the proportion of unsaturated fatty acids is 15% by mass The content is preferably the following, more preferably 10% by mass or less, still more preferably 5% by mass or less, and most preferably 1% by mass or less.

[Starch hydrolyzate]
A starch hydrolyzate is a generic name of polysaccharides such as amylose and amylopectin in starch hydrolyzed with heat, acid, alkali, enzymes, etc. It is also called dextrin and glucose is α-1, 4 or 1 And polysaccharides linked by six bonds are the main components.
As the starch hydrolyzate, soluble starch, light starch, amylodextrin, white dextrin, yellow dextrin, british gum, erythrodextrin, acrodextrin, maltodextrin and the like can be mentioned. These can be used singly or in combination of two or more.
The starch used as the raw material of a starch hydrolyzate is extract | collected from the plant containing starch. Under the present circumstances, as a plant variety, the variety mass-produced as agricultural products is economically advantageous. Moreover, the ratio of amylose and amylopectin contained in starch changes with kinds of plants. Amylose mainly has a structure in which glucose is linearly connected by α-1,4 bond, and amylopectin mainly has a structure in which glucose is branched and connected by α-1,6 bond. In general, amylose has a strong interaction with low molecular weight surfactants, so when the degree of hydrolysis is high, such as when the DE value of dextrin is greater than 8, there is no particular restriction on the plant variety from which starch is derived. However, when the degree of hydrolysis is low such as DE is 8 or less, a plant derived from a starch having a higher proportion of amylopectin is preferred, and such plants include waxy species, ie, waxy corn and glutinous rice, or , Tapioca and sweet potato are preferable, and one kind of them may be used, or two or more kinds may be mixed and used as a raw material starch.

The starch hydrolyzate used in the present invention is a ratio of the peak area in the range of 8500 to 18500 with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography (GPC) (hereinafter simply referred to as “peak area ratio May be referred to as “15% or less”.
The ratio of the peak area is usually 15% or less, preferably 10% or less, more preferably 9% or less, still more 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 low molecular weight surfactant is small, and the whole emulsion stability becomes good. The smaller the peak area ratio, the better, and the lower limit is not particularly limited.

Here, the measurement of molecular weight distribution by gel permeation chromatography is usually performed under the following conditions using a GPC apparatus.
Column: TSKgel G2500PWXL, GMPWXL (manufactured by Tosoh Corporation)
Column temperature: 40 ° C
Mobile phase: 0.2 M aqueous solution of sodium nitrate Flow rate: 1.0 ml / min
Detector: Differential Refractometer Sample injection volume: 200 μl
Calibration curve: pullulan standard (9 types between 2,350,000 and 5,900 molecular weight) and glucose (molecular weight 180)
Further, the peak area ratio is calculated as a ratio to the total peak area by converting the measurement results of the molecular weight distribution obtained by the above method into a differential molecular weight distribution curve, and then summing peak areas corresponding to molecular weights 8500 to 18500. can do.

The starch hydrolyzate having a peak area ratio of 15% or less is, for example, a membrane separation using a reverse osmosis membrane, a nanofiltration membrane, an ultrafiltration membrane, a microfiltration membrane or the like, or a column filled with silica gel or ion exchange resin. The starch hydrolyzate is fractionated and refined to remove components with a molecular weight of 8500 to 18500 by using, in combination, a fractionation treatment with a starch, a treatment for reducing the molecular weight with a starch degrading enzyme such as α-amylase, β-amylase, glucoamylase, etc. It can be manufactured by carrying out.
In addition, as starch hydrolyzate having a peak area ratio of 15% or less, “PANEX # 3”, “PANEX # 100” manufactured by Matsutani Chemical Industry Co., Ltd., “Fujioligo G67” manufactured by Nippon Food Chemical Co., Ltd., Sanwa starch industrial "Sandeck # 30", "Sandeck # 70", "Sandeck # 150", "Sandeck # 180", "Sandeck # 250", "Sandeck # 300" and the like are commercially available and can be used.

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

  The dextrose equivalent is an index showing the degree of hydrolysis of starch measured by the lane ainone method or the somogy method. Emulsion stability that 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, more preferably 20 or more In terms of

  Further, the weight average molecular weight (Mw) can be obtained from Mw = ΣHi × Mi / Σ (Hi) (Hi: peak height, Mi: molecular weight) from the result of the above-mentioned 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 still more preferably 5000 or less. Further, it is preferably 15000 or more, more preferably 20000 or more, still more preferably 50000 or more, particularly preferably 60000 or more, and most preferably 70000 or more. Among them, 1000 to 5000, or 70000 to 300000 is preferable. It is preferable that the weight average molecular weight of the starch hydrolyzate be in this range in order to obtain the above-mentioned peak area ratio of 15% or less.

[Low molecular weight surfactant]
The low molecular weight surfactant is a substance having a hydrophilic part and a lipophilic part in its molecular structure, an amphiphilic substance having surface activity, and a substance having a molecular weight of 5000 or less. The low molecular weight surfactant does not include 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, paste and the like, but is preferably dissolved in water. The molecular weight of the low molecular weight surfactant is more preferably 3,000 or less, and most preferably 2,000 or less. The smaller the molecular weight of the low molecular weight surfactant, the larger the number of moles per weight, and the more the number of molecules contributing to the emulsion stability, which is preferable. The lower limit of the molecular weight of the low molecular weight surfactant is not particularly limited, but the molecular weight is usually 200 or more because it contains a hydrophilic portion and a lipophilic portion in the molecular structure.

  As low molecular weight surfactant, for example, lecithin and lysolecithin whose hydrophilic part is ionic (cationic, anionic, zwitterionic), monoglycerin organic acid fatty acid ester, fatty acid salt, monoalkyl sulfate, alkyl poly Oxyethylene sulfate, alkyl benzene sulfonate, monoalkyl phosphate, alkyl trimethyl ammonium salt, dialkyl dimethyl ammonium salt, alkyl benzyl dimethyl ammonium salt, alkyl dimethyl amine oxide, alkyl carboxy betaine; hydrophilic part is nonionic (nonion (nonion) Fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters (diglycerin fatty acid esters, triglycerin fatty acid esters, decaglycerin fatty acid esters, etc.), sor Emissions fatty acid esters, polysorbates, propylene glycol fatty acid esters, saponin, polyoxyethylene alkyl ethers, fatty acid diethanol amides, alkyl mono-glyceryl ether and the like. These can be used singly or in combination of two or more.

  Among the low molecular weight surfactants, food emulsifiers that can be used for food and drink are preferable, and among food emulsifiers, those that are safe for eating and drinking and that are soluble in water are preferable.

  Examples of food grade emulsifiers include lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerine fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin And lyso lecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and polysorbate are preferable, sucrose fatty acid ester and polyglycerin fatty acid ester are more preferable, and sucrose fatty acid is more preferable because of high solubility in water. Ester is most preferred.

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

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 together with a hydrophilic low molecular weight surfactant which is soluble in water. Is preferred.
Among hydrophobic low molecular weight surfactants, food emulsifiers that can be used for food and drink are preferable. Among food emulsifiers, food safety has been confirmed, and they are dispersed in a lipid-soluble substance. And those which dissolve are preferred.
Such hydrophobic food grade emulsifiers include, for example, lecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerine fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, among them And monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerine fatty acid ester and polyglycerin fatty acid ester are preferable because the effect on fat-soluble substances is large, sucrose fatty acid ester, glycerine fatty acid ester and polyglycerin fatty acid ester More preferred, sucrose fatty acid esters are most preferred.
Sucrose fatty acid esters and polyglycerin fatty acid esters preferably have an HLB of 5 or less, more preferably 4 or less, and 0 or more from the viewpoint of effectively controlling the physical properties and phase state of the fat-soluble substance. Preferably, one or more are more preferable, and two to three are most preferable. The fatty acid of sucrose fatty acid ester or polyglycerin fatty acid ester preferably has a carbon number of 12 or more, more preferably 16 or more, and most preferably 18 or more from the viewpoint of stabilizing the phase state of the fat-soluble substance, ie, the crystalline state. .

[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 it is a fat-soluble substance, as long as the effects of the present invention are not impaired. Components other than the starch hydrolyzate and the low molecular weight surfactant may be contained, such as proteins, carbohydrates, aroma components, anti-caking agents and the like. Therefore, these other components may be contained in the liquid mixture for producing the powder composition of the present invention described later.

  Other components which the powder composition of the present invention may contain include, for example, casein, sodium casein, whey protein, skimmed milk powder, proteins derived from dairy products such as milk, animal proteins such as gelatin, isolated soy protein, Vegetable proteins such as proteins extracted from corn or wheat; starches and modified starches, soy polysaccharides, gum arabic, dietary fibers and gums obtained by microorganisms, plants, and synthesis, polysaccharides such as oligosaccharides, sugar and lactose Such as sugars such as disaccharides, monosaccharides such as glucose and fructose, or mixtures thereof; fruit juice obtained by squeezing apples, bananas, grapes, oranges, etc .; flavors; vitamins represented by vitamin B group etc., iron And minerals such as magnesium and calcium; organic acids such as citric acid, malic acid and lactic acid, Colorants for improving the appearance; flavors for improving the flavor; magnesium carbonate, finely divided silicon dioxide, magnesium stearate, calcium stearate, ammonium iron citrate, ferrocyanide, anhydrous sodium phosphate, anhydrous magnesium sulfate, Although an anti-caking agent such as calcium phosphate and calcium silicate can be mentioned, the present invention is not limited thereto.

It is preferable that the powder composition of the present invention does not substantially contain sodium casein in terms of emulsion stability when used as a beverage. Sodium caseinate was obtained by adding an alkali such as sodium salt to casein separated from the milk of mammals such as cows by precipitation with acid, fermentation, enzyme treatment, etc. It refers to something that has been refined, dried, and further packaged and distributed.
The case where sodium caseinate is not contained means that the content of casein sodium in the powder composition is 0.1 or less by mass ratio, preferably 0.05 or less, when the low molecular weight surfactant is 1. More preferably 0.01 or less, and most preferably 0.005 or less. Alternatively, in the powder composition, the content of sodium caseinate 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 not containing at all.

  In addition, although the powder composition of this invention may contain water, since the powder composition of this invention is powder, even when it contains water, in order to maintain the form as a powder The content of water 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.

[Component composition]
The preferred content of each component of the powder composition of the present invention is as follows.
The content of the fat-soluble substance in the 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.
The content of the 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.
The content of the low molecular weight surfactant in the composition: 0.1 mass% or more is preferable, 0.5 mass% or more is more preferable, 1.0 mass% or more is particularly preferable, 10 mass% or less is preferable, 5 It is more preferably at most 0% by mass, particularly preferably at most 3.0% by mass.
Further, 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, 1 The content ratio of the low molecular weight surfactant to the starch hydrolyzate is preferably from low molecular weight surfactant to starch hydrolyzate (mass ratio) 1: 3 to 1: 900. Is 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 lower limit, the amount of fat-soluble substance per cost of the powder composition is appropriate and economical, and by being in the range below the above upper limit Emulsification stability is good, emulsification is difficult to break when powdered or when the powder composition is dissolved, and the content of other components is relatively appropriate, and functions by other components are sufficiently obtained be able to.

  When the content of the starch hydrolyzate in the composition is in the range above the above lower limit, the powdering becomes good, and the obtained powder composition has low adhesion, good fluidity, and powder with good handling. The amount of fat-soluble matter per cost of the powder composition is appropriate and economical by being in the range of the above upper limit or less, and the content of the other components is relatively appropriate, depending on the other components. You can get enough functionality.

  When the content of the low molecular weight surfactant in the composition is in the range of the above lower limit or more, the emulsion stabilization becomes good, and when the powder composition is dissolved or when the powder composition is dissolved, the emulsification is hardly broken, By setting the content to the above upper limit or less, the taste of the low molecular weight surfactant itself does not become strong, and when it is used for food, the flavor is hardly impaired. In addition, since the low molecular weight surfactant is expensive, the powder composition itself is appropriate in price and economical because it is in the range below the upper limit, and the content of other components is relatively appropriate. , The function by other components can be obtained sufficiently.

In addition, when the content ratio of the starch hydrolyzate to the fat-soluble substance is in the range above the above lower limit, the powdering becomes good, and the obtained powder composition has low adhesion, good fluidity, and good handling. The amount of the fat-soluble matter per cost of the powder composition is appropriate and economical by setting the powder to be in the range of the above upper limit or less.
When the content ratio of the starch hydrolyzate to the low molecular weight surfactant is in the range of the above lower limit or more, the low molecular weight surfactant itself has an appropriate taste, and when used in food, the flavor is hardly impaired. In addition, since the low molecular weight surfactant is expensive, the powder composition itself is cost effective by being in the range not more than the above upper limit, which is economical, and the emulsion stabilization is also good. When the powder composition is dissolved, the emulsification is hard to break.

[Method of producing 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, a low molecular weight interface The active agent and water are mixed to prepare a mixture, and the mixture is emulsified to obtain an emulsion, and then the obtained emulsion is spray-dried or freeze-dried.

  When mixing a starch hydrolyzate, a fat-soluble substance, a low molecular weight surfactant and water to prepare a liquid mixture, the viscosity and solid content of the emulsion obtained in the next step may be spray drying, as described later, or It is preferable to use it so as to obtain a suitable viscosity and solid content suitable for lyophilization.

  As a method of emulsifying a liquid mixture obtained by mixing a starch hydrolyzate, a fat-soluble substance, a low molecular weight surfactant and water, a homogeneous emulsification method which is usually used for food can be adopted without particular limitation. For example, a method using a homogenizer, a method using a colloid mill, a method using a homomixer, etc. are applicable.

As a method of drying the emulsion liquid, spray drying method, flash drying method, drum drying method, lyophilization method such as cylindrical drying method, vacuum freeze drying method, vacuum drying method and the like can be used, but it is suitable for mass production Spray drying is preferred.
In the case of producing a powder composition by removing water in the emulsion by a spray drying method, the emulsion may be heated as necessary. In addition, the emulsion liquid to be subjected to spray drying has a viscosity of 5 to 200 mPa · s at the temperature at the time of spraying, which indicates the emulsification efficiency, the emulsion stability and the dischargeability of the emulsion liquid from the nozzle in the spray drying process. Preferred. The solid content of the emulsion is preferably 5% or more, more preferably 10% or more, still more preferably 15% or more, and 70% or less on a mass basis in order to secure the dischargeability from the nozzle during spray drying. Is preferable, 60% or less is more preferable, and 50% or less is more preferable.

  The powder composition obtained by spray drying of the emulsion may be subjected to pulverization, classification, granulation and the like, as necessary.

[Beverage]
The powder composition of the present invention is not particularly limited, but is preferably contained in food and drink, and more preferably contained in a beverage.

  Specifically, the powder composition of the present invention is contained in beverages such as coffee beverages, black tea beverages, and various tea beverages other than black tea, and is preferably used in milk beverages such as milk coffee, cafe au lait, milk black tea, etc. . A milk drink is a drink containing milk fat which is a milk component, milk protein and the like.

  The beverage containing the powder composition of the present invention is produced, for example, as follows. First, a powder composition of the present invention, a milk component, coffee, black tea or tea extract, an emulsifier, water, etc. are mixed as needed to prepare a liquid mixture. In addition to this, known additives such as sugars, flavors, vitamins, pH adjusters such as sodium bicarbonate, sweeteners, thickening stabilizers, antioxidants, enzymes and the like may be added to the mixed solution. Since the oil component is added as a powder composition, milk components such as skimmed milk powder, skimmed concentrated milk, WPC, WPI, MPC, TMP, buttermilk powder, lactose, whey mineral, etc. It is preferable to use a raw material containing non-fat milk solid content such as. However, if necessary, milk components such as milk, concentrated milk, whole milk powder, fresh cream, cheese and the like, and milk fat such as butter and butter oil may be added.

  The resulting mixture is then stirred and emulsified. The emulsification method is not particularly limited as long as it is a homogeneous emulsification method generally used for food, and for example, a method using a homogenizer, a method using a colloid mill, a method using a homomixer, etc. may be used. it can. The homogeneous emulsification treatment is usually performed under heating conditions of 40 to 80 ° C., and the emulsification step using a homogenizer is usually performed under high pressure conditions of 5 to 200 MPa, preferably 10 to 100 MPa.

After the homogeneous emulsification treatment, sterilization treatment such as UHT sterilization and retort sterilization is performed. Usually, retort sterilization is performed at 121 ° C. for 20 to 40 minutes. On the other hand, UHT sterilization used for PET bottle beverages etc. is ultra-high temperature sterilization where the sterilization value (Fo) at higher temperatures, for example, the sterilization temperature of 130 to 150 ° C. and 121 ° C. corresponds to 10 to 50. UHT sterilization is a publicly known method such as steam injection type which blows steam directly into the beverage, direct heating type such as steam infusion type which jets the beverage into steam and heats it, indirect heating type using surface heat exchanger such as plate or tube For example, a plate type sterilizer can be used.
The manufactured beverage of the present invention is suitable for container-packed beverages, and can be used, for example, as canned beverages and plastic bottle beverages.

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 the simultaneously added milk component, coffee, black tea or tea extract, but is usually 0.1% by mass The content is preferably not less than 0.5% by mass, more preferably not less than 1.0% by mass, further preferably not more than 30% by mass, and not more than 20% by mass. Is more preferably 10% by mass or less.
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. Is preferably 40% by mass or less, more preferably 25% by mass or less.

  It is preferable that the content ratio of the milk component in a milk beverage and the powder composition of this invention is milk component: powder composition (mass ratio) = 1: 0.01-100. If the amount of the powder composition is less than this range, there is no contribution to the emulsion stability, and it is difficult to exhibit the effect of the powder composition, and if it is more than this range, sufficient milk flavor can not be obtained. It is.

  When an emulsifier is added to a beverage, any emulsifier that can be used in food can be used without particular limitation as the emulsifier. For example, fatty acid esters such as sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. And sodium stearoyl lactate, calcium stearoyl lactate, enzymatically degraded lecithin, lecithin, saponin and the like. Among these, sucrose fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, sorbitan fatty acid esters, polysorbate (polyoxyethylene sorbitanic acid esters) are preferable, and sucrose fatty acid esters, organic acid monoglycerides and polyglycerin fatty acid esters are preferred. It is further preferable because the emulsion stability of the milk beverage is good.

  In the above-mentioned emulsifier, a food emulsifier (that is, a bacteriostatic emulsifier) having an effect on heat-resistant bacteria which are harmful bacteria in the beverage can be used alone or in combination. As a food grade emulsifier having an effect on heat-resistant bacteria, any food grade emulsifier having such effect can be used without particular limitation, but sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride Preferably, a sucrose fatty acid ester having 14 to 22 carbon atoms of a fatty acid constituting the fatty acid, a polyglycerin fatty acid ester, and an organic acid monoglyceride are more preferable, and a sucrose fatty acid ester having a carbon number of 16 to 18 of a constituting fatty acid is a polyglycerin fatty acid Esters are further preferred, and these are preferred because they are highly effective against bacteria. The sucrose fatty acid ester and polyglycerin fatty acid ester to be used preferably have a monoester content of 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more, because the effectiveness against bacteria is high. It 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 it is highly effective against bacteria.

  0.005 mass% or more is preferable normally, as for content in the milk drink of an emulsifier, 0.01 mass% or more is more preferable, 0.5 mass% or less is preferable, 0.3 mass% or less is more preferable.

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 substantially no sodium caseinate is contained in the powder composition, and it is further preferable that substantially no sodium caseinate is contained in the preparation of the beverage. The term “does not substantially contain” means that the content of sodium caseinate is 0.3% by mass or less, preferably 0.1% by mass or less, more preferably 0.05% by mass or less, in the composition or in the beverage. More preferably, it means 0.01% by mass or less, particularly preferably 0.001% by mass or less. Most preferably, it does not contain at all.
The beverage containing the powder composition of the present invention is a beverage having high emulsification stability while having bacteriostatic properties.

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

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

Example 1
Hardened coconut oil ("hardened coconut 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, HLB 5) 1 .0 mass%, 34 mass% of starch hydrolyzate A (Matsutani Chemical Industry Co., Ltd., Pandex # 3, derived from corn starch), and 50 mass% of water were mixed. The mixed solution is dispersed at 50 ° C. using a homomixer, and then emulsified using a high pressure emulsifier, and the obtained emulsion is dried by a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-1 ”.

Example 2
A powder composition (hereinafter referred to as “powder composition”) in the same manner as in Example 1 except that starch hydrolyzate A was changed to starch hydrolyzate B (manufactured by Matsutani Chemical Industry Co., Ltd., Pandex # 100, waxy corn starch origin). The product is referred to as “product B-1”.

Comparative Example 1
A powder composition (hereinafter referred to as “powder composition”) in the same manner as in Example 1 except that starch hydrolyzate A was changed to starch hydrolyzate C (Matsutani Chemical Industry Co., Ltd., Pandex # 2, derived from corn starch). C-1 ').

[Example 3]
Hardened 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" manufactured by Mitsubishi Chemical Foods, HLB 5) 2 .5 mass%, 27.5 mass% of starch hydrolyzate A and 50 mass% of water were mixed. The mixed solution is dispersed at 50 ° C. using a homomixer, and then emulsified using a high pressure emulsifier, and the obtained emulsion is dried by a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-2 ”is obtained.

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 starch hydrolyzate A was changed to 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 starch hydrolyzate A was changed to starch hydrolyzate C.

[Test Example 1]
1. Dissolve 1.1 g of each of the powder compositions 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. Sex was evaluated according to the following criteria. The results are shown in Table 2.
<Evaluation of emulsion stability>
○: There is no or only slight separation of layers.
Δ: Layer separation is observed.
×: There is a clear separation of layers. Or, a large amount of oil particles and oil layers are observed, and the emulsification is broken.

[Test Example 2]
Dissolve 1.1 g of each of the powder compositions 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. The sex was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.
When a solution of 1.1 g of each of the powder compositions A-2, B-2 and C-2 dissolved in 100 ml of water is 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 based on the following criteria. The average particle size was measured using a nanoparticle size distribution measuring apparatus (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 increase rate is 1.7 or more

[Test Example 3]
From the results of Test Examples 1 and 2, there is no difference at the time of obtaining the powder composition from any of the powder compositions, and the difference was seen in the emulsion in which the powder composition was dispersed and dissolved in water, The particle size increase rate of the emulsion was considered to reflect the emulsion stability when the powder composition was redissolved. Therefore, an emulsion containing a starch hydrolyzate was prepared, and it was not powdered, and was diluted with water to the same concentration as in Test Examples 1 and 2, and the particle diameter increase rate of the diluted emulsion was confirmed.

  Specifically, 20% by mass of hardened coconut oil ("hardened coconut oil" manufactured by Fuji Oil Co., Ltd.), sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-570" Mitsubishi Chemical Foods Co., Ltd. , HLB 5) 2.5% by mass, 27.5% by mass of starch hydrolysates D to I (manufactured by Sanwa Starch Co., Sandeck series, details are shown in Table 5), and 50% by mass of water were mixed. The mixed solution was dispersed at 65 ° C. using a homomixer, followed by emulsification using a high pressure emulsifier, and a diluted emulsion was prepared by dispersing 2.2 g of the obtained emulsion in 100 ml of water. The remaining emulsions were dried in a spray dryer to obtain different powder compositions of starch hydrolyzate, respectively. Let each be powder composition DI.

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

<Median diameter increase rate 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 not less than 2.5 and less than 3.5. The rate is 3.5 or more and less than 4.5. X: The above increase rate is 4.5 or more

[ Reference Example 5]
Hardened 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" manufactured by Mitsubishi Chemical Foods, HLB 5) 2 .5 mass%, 2.5 mass% of casein sodium (manufactured by Tatua), 27.5 mass% of starch hydrolyzate A, and 47.5 mass% of water were mixed. The mixed solution is dispersed at 50 ° C. using a homomixer, and then emulsified using a high pressure emulsifier, and the obtained emulsion is dried by a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-3 ”is obtained.

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 starch hydrolyzate A was changed to starch hydrolyzate C.

[Test Example 4]
Each of 1.1 g of powder compositions A-3 and C-3 was 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]
In the same manner as in Test Example 3, the effect of the amount of sodium caseinate added was confirmed.
Specifically, 20% by mass of hardened coconut oil ("hardened coconut oil" manufactured by Fuji Oil Co., Ltd.), sucrose fatty acid ester (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-570" Mitsubishi Chemical Foods Co., Ltd. H. B. HLB 5) 2.5% by mass, starch hydrolyzate H 2 7.5% by mass, and 0.001 to 1.0% by mass of sodium casein were prepared and mixed with water to 100% by mass. The mixed solution was dispersed at 65 ° C. using a homomixer, followed by emulsification 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 with time when the obtained diluted emulsion was stored at 40 ° C. was observed, and the emulsion stability was evaluated on the basis of Test Example 1. The results are shown in Table 8.

[Example 6]
Hardened coconut oil ("hardened coconut 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, HLB 11) 1 25% by mass, 32.75% by mass of starch hydrolyzate A and 50% by mass of water were mixed. The mixed solution is dispersed at 50 ° C. using a homomixer, and then emulsified using a high pressure emulsifier, and the obtained emulsion is dried by a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-4 ").

[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 hardened coconut oil and 49.9% by mass of water was added.

[Example 8]
0.1% by mass of sucrose laurate (“Ryoto (registered trademark) Sugar ester L-195, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB 1) was added to hardened coconut oil, and water was made 49.9% by mass In the same manner as in Example 6, a powder composition A-6 was obtained.

[Example 9]
Example 6 except that 0.1% by mass of sucrose stearic acid ester ("Ryoto (registered trademark) sugar ester S-370", HLB 3) was added to the hardened coconut oil to make the water 49.9% by mass. In the same manner as in the above, a powder composition A-7 was obtained.

[Example 10]
0.1% by mass of polyglycerin behenic acid ester ("Ryoto (registered trademark) polyglyester B-100D, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB 3) is added to the hardened coconut oil, and 49.9% by mass of water is added. A powder composition A-8 was obtained in the same manner as in Example 6 except that the powder composition A-8 was used.

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

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

[Example 12]
A hardened coconut oil (“hardened coconut oil”) in which 0.08 mass% of sucrose fatty acid ester (sucrose stearic acid ester “Ryoto® sugar ester S-370”, manufactured by Mitsubishi Chemical Foods, HLB 3) is dispersed beforehand Sucrose fatty acid ester (Sucrose stearic acid ester “Ryoto (registered trademark) Sugar ester S-770” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB 11) 1.25 mass% to 16 mass%, starch hydrolyzate to 16 mass% A. 32. 67 wt% and 50 wt% water were mixed. The mixed solution is dispersed at 70 ° C. using a homomixer, and then emulsified using a high pressure emulsifier, and the obtained emulsion is dried by a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-10 ”is obtained.

[Test Example 7]
The average particle size increase rate when 2.0 g of powder compositions 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, respectively Evaluation was made on the same basis 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]
In the same manner as in Test Example 3, the influence of the addition of the hydrophobic low molecular weight surfactant was confirmed.
Specifically, hardened coconut oil in which 0.08 mass% of sucrose fatty acid ester (Sucrose stearic acid ester “Ryoto (registered trademark) Sugar ester S-370” manufactured by Mitsubishi Chemical Foods, HLB 3) is dispersed in advance (“ "Sucrose fatty acid ester" (sucrose stearic acid ester "Ryoto (registered trademark) sugar ester S-770" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB 11) 1.25% by mass to 16% by mass "cured coconut oil" manufactured by Fuji Oil Co., Ltd. , Starch hydrolyzate A 32.67 wt% and water 50 wt% were mixed. The mixed solution is dispersed at 70 ° C. using a homomixer, followed by emulsification at 100 MPa using an ultrahigh pressure emulsifier, and a diluted emulsion prepared by dispersing 4.0 g of the obtained emulsion in 100 ml of water is prepared. did. The remaining emulsion was dried by a spray drier to obtain a powder composition A-11.
The average particle diameter increase rate when the obtained diluted emulsion was stored at 20 ° C., 25 ° C., 30 ° C., 40 ° C., 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 apparatus (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, skimmed milk powder 1.9% by mass, powder composition A-1 3.2% by mass, sucrose fatty acid ester (sucrose palmitate ester "Ryoto (registered (Trade name) Sugar ester P-1570 (manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.03% by mass and water (remaining part) were mixed, sufficiently stirred and dissolved, and then emulsified with a high pressure homogenizer. After UHT sterilization, this was filled into a PET bottle to obtain a PET bottled milk tea containing a milk component. The milk tea was well stable after refrigeration and storage for 2 months at room temperature.

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

  Although the invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention. This application is based on Japanese Patent Application (Japanese Patent Application No. 2013-134040) filed on June 26, 2013, the contents of which are incorporated herein by reference.

Claims (9)

A powder composition comprising a fat-soluble substance, a starch hydrolyzate and a low molecular weight surfactant,
The content of the fat-soluble substance is 10% by mass to 49.95 % by mass, the content of sodium caseinate is 1.0% by mass or less, and contains no pork extract and whey protein,
The ratio of the peak area of the range of molecular weight 8500 or more and 18500 or less to the total peak area when the starch hydrolyzate has a molecular weight distribution measured by gel permeation chromatography is 15% or less; The ratio (mass ratio) of the content of the degraded product is in the range of fat-soluble substance: starch hydrolyzate = 1: 1 to 1: 4, and the content of the low molecular surfactant in the powder composition is 0. 1% by mass or more and 10% by mass or less, the fat-soluble substance is a vegetable oil and / or its processed fat and oil , the low molecular weight surfactant is lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, poly A powder composition characterized by at least one selected from the group consisting of glycerin fatty acid ester and polysorbate.   The powder composition according to claim 1, wherein the content of the low molecular weight surfactant is 1.0% by mass or more.   The powder composition according to claim 1 or 2, wherein the weight average molecular weight of the starch hydrolyzate is 9000 or less.   The powder composition according to claim 1 or 2, wherein the weight average molecular weight of the starch hydrolyzate is 50,000 or more.   A beverage comprising the powder composition according to any one of claims 1 to 4.   The beverage according to claim 5, further comprising a milk component.   The beverage according to claim 5, further comprising a bacteriostatic emulsifier.   The beverage according to any one of claims 5 to 7, which is a coffee or tea beverage. A method for producing a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low molecular weight surfactant,
In the powder composition, the content of the fat-soluble substance is 10% by mass to 49.95 % by mass, the content of sodium caseinate is 1.0% by mass or less, and the pork extract and whey protein are contained. Well,
As the starch hydrolyzate, the ratio of the peak area in the range of 8500 to 18500 of the molecular weight to the total peak area when the molecular weight distribution is measured by gel permeation chromatography is 15% or less, and the fat-soluble substance and the starch The content ratio (mass ratio) of the hydrolyzate is in the range of fat-soluble substance: starch hydrolyzate = 1: 1 to 1: 4, and the content of the low molecular surfactant in the powder composition is 0. .1% by mass or more and 10% by mass or less, the fat-soluble substance is a vegetable oil and / or its processed fat and oil , the low molecular weight surfactant is lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, Using a starch hydrolyzate which is at least one selected from the group consisting of polyglycerin fatty acid esters and polysorbate,
A mixture is prepared by mixing the above-mentioned starch hydrolyzate, fat-soluble substance, low molecular weight surfactant and water,
After the mixture is emulsified to obtain an emulsion,
A method for producing a powder composition, comprising spray drying or lyophilizing the emulsion.