JP6884066B2 - Powdered fats and oils - Google Patents

Description

The present invention relates to powdered fats and oils. More specifically, the present invention relates to powdered fats and oils containing a starch decomposition product satisfying predetermined properties.

Powdered fats and oils have been used in various foods in recent years because of their good workability and storage stability, and their water-soluble physical characteristics. For example, powdered foods such as powdered soups, powdered seasonings, powdered beverages, premixed products such as hot cake mix, okonomiyaki powder, takoyaki powder, tempura powder, fried chicken, breads, confectionery, noodles, water. Powdered fats and oils are used in processed foods such as paste products, livestock meat products, okonomiyaki, takoyaki, and fried foods. As described above, with respect to powdered fats and oils that can be expected to be used in various foods, techniques for producing powdered fats and oils having various characteristics are being developed.

For example, in Patent Document 1, a hollow sphere is formed by spraying a solution containing at least one selected from the group consisting of a starch decomposition product and a reduced starch decomposition product onto a dry surface, drying the solution in a droplet state, and peeling the solution. A technique for producing an oil-absorbing composition having excellent oil adsorptivity and retention ability is disclosed.

In Patent Document 2, by containing 6.6 to 10 parts by weight of hemicellulose and 34 to 60 parts by weight of highly branched cyclic dextrin with respect to 100 parts by weight of edible oil and fat, storage stability is high and solubility in water is good. A technique for producing a powdered oil / fat composition is disclosed.

Here, powdered fats and oils are made by adding proteins, sugars, emulsifiers, etc. to fats and oils and drying them into powder. In the manufacturing process, it is necessary to mix the aqueous phase and the oil phase and emulsify them. The use of emulsifiers is essential. However, some emulsifiers have a peculiar unpleasant flavor, which may adversely affect the flavor of foods and drinks, and have a demerit that the amount that can be added is limited. In addition, emulsifiers tend to be shunned by consumers in recent years due to their high addition cost and food additives.

Therefore, a technique for producing powdered fats and oils without using additives such as emulsifiers has also been developed. For example, in Patent Document 3, by containing 65 to 99% by mass of XXX type triglyceride and 35 to 1% by mass of X2Y type triglyceride, it is in powder form without including additives such as emulsifiers and excipients. A technique for producing an oil / fat composition is disclosed.

Japanese Unexamined Patent Publication No. 2012-96226 Japanese Unexamined Patent Publication No. 2006-14629 WO2016 / 013582A1

As mentioned above, various proposals have been made for manufacturing technology for powdered fats and oils, but the technology is still developing due to changes in consumer tastes and the preference for higher quality products. Is the reality.

In particular, as described above, with respect to emulsifiers that have been essential for powdered fats and oils, a technique for reducing the amount of emulsifiers used is expected due to the growing health consciousness of consumers.

Therefore, it is a main object of the present invention to provide a technique for producing powdered fats and oils capable of reducing the amount of emulsifier added.

As a result of diligent research on the manufacturing technology of powdered fats and oils, the inventors of the present application use a starch decomposition product having a specific structure as a base material, so that even if the amount of emulsifier added is small, it is equivalent to existing powdered fats and oils. It was found that it is possible to produce powdered fats and oils of the same quality. In addition, by increasing the blending ratio of this starch decomposition product, we succeeded in increasing the emulsion stability of the emulsion before drying without using other emulsion stabilizers. That is, it has also made it possible to produce emulsifier-free powdered fats and oils, which has led to the completion of the present invention.

That is, the present invention provides a powdered fat or oil containing a starch decomposition product containing a branched sugar composed of a main chain and a branched chain satisfying the following (1) and (2).
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000.
In the powdered oil and fat according to the present invention, the x may satisfy the following (1').
(1') 8 ≤ x
In the powdered oil and fat according to the present invention, the y may satisfy the following (2').
(2') 35 ≤ y ≤ 60
In the starch decomposition product used for the powdered fats and oils according to the present invention, at least a part of the branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9 is contained in the fraction having a molecular weight of 14,000 to 80,000. It may be included.

According to the present invention, it is possible to provide powdered fats and oils with a small amount of emulsifier added and emulsifier-free powdered fats and oils.

Hereinafter, suitable embodiments for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of typical embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Starch decomposition product>
First, the starch decomposition product used in the present invention will be described. The powdered fats and oils according to the present invention contain the starch decomposition products described below.

By using the starch decomposition products described below in the production of powdered fats and oils, it is possible to prevent the viscosity of the emulsion (spray stock solution, etc.) prepared in the manufacturing process of the powdered fats and oils from increasing too much, and to emulsify the emulsion. Stability can be improved. Further, in the manufacturing process of powdered fats and oils (for example, spray drying step, etc.), the workability can be improved. Further, if the starch decomposition product described below is used for powdered fats and oils, the amount of emulsifier added can be reduced. Further, the starch decomposition product described below can be used as a base material for powdered fats and oils, and an emulsifier-free powdered fats and oils can be produced by increasing the blending ratio in the emulsion. Further, when the starch decomposition product described below is used for the powdered fat or oil, the powdered fat or oil having good appearance, storage stability, solubility, taste and the like can be obtained. In addition, the starch decomposition product described below has a reduced so-called starch odor as compared with the conventional starch decomposition product, and therefore, when it is used for powdered fats and oils, there is almost no adverse effect on the flavor. ..

The starch decomposition product used in the present invention contains a branched sugar composed of a main chain and a branched chain. The content (mass%) x of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product is characterized by satisfying the following (1).
(1) 7 ≦ x

The content (% by mass) x of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product is the content of the sugar chain having DP 8 to 9 contained in the starch decomposition product. By treating the starch decomposition product with a debranching enzyme such as isoamylase or pullulanase, the sugar chain content, which is DP8 to 9 in the state where the branched chain was cut, was measured, and the DP8 increased by the debranching enzyme treatment. It can be obtained by calculating the amount of sugar chains of ~ 9.

Further, the starch decomposition product used in the present invention is characterized in that the content (mass%) y of the fraction having a molecular weight of 14,000 to 80,000 satisfies the following (2).
(2) 31 ≤ y ≤ 60

The starch decomposition product used in the present invention has a content (mass%) x in the starch decomposition product of a branched chain having a glucose polymerization degree (DP) of 8 to 9, and starch decomposition of a fraction having a molecular weight of 14,000 to 80,000. The content (% by mass) y in the product is characterized by satisfying both (1) and (2) above.

The starch decomposition product used in the present invention may satisfy the above (1) and (2), but it is preferable that the x satisfies the following (1'). When the x satisfies the following (1'), the emulsification stability of the emulsified liquid (spray stock solution, etc.) prepared in the powdered fats and oils manufacturing process becomes further good, and the workability in the powdered fats and oils manufacturing process is improved. can do. Further, powdered fats and oils having better appearance, storage stability, solubility, taste and the like can be obtained.
(1') 8 ≤ x

Further, it is preferable that the y satisfies the following (2'). When the y satisfies the following (2'), the emulsification stability of the emulsion (spray stock solution, etc.) prepared in the powder fat and oil production process becomes further good, and the workability in the powder fat and oil production process becomes good. can do. Further, powdered fats and oils having good appearance, storage stability, solubility, taste and the like can be obtained.
(2') 35 ≤ y ≤ 60

In the starch decomposition product used in the present invention, even if the fraction having a molecular weight of 14,000 to 80,000 contains at least a part of branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9. Good. That is, a part or all of the branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9 may be contained in the fraction having a molecular weight of 14,000 to 80,000, and the glucose polymerization degree (DP) may be contained. ) May be contained in a fraction other than the fraction having a molecular weight of 14,000 to 80,000.

Further, in the starch decomposition product used in the present invention, the content (mass%) z of the branched chain in the starch decomposition product having a glucose polymerization degree (DP) of 3 to 7 preferably satisfies the following (3).
(3) z ≦ 15

An emulsion (spray stock solution, etc.) prepared in the process of producing powdered fats and oils by setting the content (% by mass) of the branched chain having a glucose polymerization degree (DP) of 3 to 7 in the starch decomposition product to 15% by mass or less. ) Can be further improved in emulsion stability, and workability in the manufacturing process of powdered fats and oils can be improved. Further, powdered fats and oils having good appearance, storage stability, solubility, taste and the like can be obtained.

The content (% by mass) z in the starch decomposition product of the branched chain having a glucose polymerization degree (DP) of 3 to 7 is the content (mass%) z in the starch decomposition product of the branched chain having a glucose polymerization degree (DP) of 8 to 9. Content (% by mass) x, the content of sugar chains that are DP3 to 7 contained in the starch decomposition product, and the starch decomposition product are branched by treating with a debranching enzyme such as isoamylase or pullulanase. It can be obtained by measuring the content of sugar chains having DP3 to 7 in a broken chain state and calculating the amount of sugar chains having DP3 to 7 increased by pullulanase treatment.

<Manufacturing method of starch decomposition products>
The starch decomposition product used in the present invention has a novel composition itself, and the method for obtaining the starch decomposition product is not particularly limited. For example, the starch raw material can be obtained by appropriately combining predetermined operations such as treatment with a general acid or enzyme, various chromatographys, membrane separation, ethanol precipitation and the like.

As the starch raw material that can be used as a raw material for obtaining the starch decomposition product used in the present invention, one or more starch raw materials that can be a known raw material for the starch decomposition product can be freely selected and used. Examples thereof include starches such as cornstarch, rice starch and wheat starch (aboveground starch), and starches derived from underground stems or roots such as potatoes, cassava and sweet potatoes (underground starch).

As a method for efficiently obtaining the starch decomposition product used in the present invention, there is a method in which a starch raw material is liquefied with an acid or α-amylase and then a branching enzyme is allowed to act on it. When liquefied with an acid, the type of acid that can be used for producing the starch decomposition product used in the present invention is not particularly limited, and if the acid is capable of acid liquefying starch, one known acid or one is used. Two or more types can be freely selected and used. For example, hydrochloric acid, oxalic acid and the like can be used.

It is also possible to freely combine treatments with other degrading enzymes (for example, α-amylase) before and after acid liquefaction of the starch raw material and before and after the action of the branching enzyme. For example, it is also possible to adopt a method in which a starch raw material is liquefied with an acid, then a branching enzyme is allowed to act on the starch raw material, and then the starch raw material is further treated with another degrading enzyme (for example, α-amylase). As described above, by allowing the decomposing enzyme to act after the action by the acid liquefaction and the branching enzyme, it becomes easy to adjust the degree of decomposition of the starch decomposition product to a desired range.

Further, in the starch decomposition product used in the present invention, the starch raw material is not acidified, but the starch raw material is liquefied using a decomposing enzyme such as α-amylase, and then treated with a branching enzyme, and then further. It can also be produced by degrading with a degrading enzyme such as α-amylase.

Here, the branching enzyme acts on a linear glucan linked by an α-1,4-glucoside bond, cleaves the α-1,4-glucoside bond, and α-1,6-glucoside. It is a general term for enzymes that have the function of forming branches by binding. When a branching enzyme is used in the production of the starch decomposition product used in the present invention, the type thereof is not particularly limited, and one or more known branching enzymes can be freely selected and used. For example, those purified from animals, bacteria and the like, or those purified from plants such as potatoes, rice seeds and corn seeds can be used.

As described above, the method for producing the starch decomposition product used in the present invention is not particularly limited, but a method in which the starch raw material is liquefied with an acid or an enzyme and then subjected to a branching enzyme treatment is preferable. By using this method, the content of branched chains having a glucose polymerization degree (DP) of 8 to 9 can be easily adjusted to a desired range. Therefore, when the starch decomposition product used in the present invention is inexpensively and industrially produced. Suitable. Further, a method of performing α-amylase treatment before and after liquefaction of the starch raw material and before and after the action of the branching enzyme is preferable. By using this method, it becomes easy to adjust the degree of decomposition of the starch decomposition product to a desired range.

Further, in the present invention, it is possible to remove impurities by performing various treatments so as to obtain the desired starch decomposition product, and then performing activated carbon decolorization, ion purification and the like, and it is preferable to remove impurities.

Then, it can be used for powdered fats and oils in a powdered state by dehydration drying by vacuum drying or spray drying.

<Powdered fats and oils>
The powdered oil and fat according to the present invention is characterized by containing the above-mentioned starch decomposition product. Further, since the powdered oil and fat according to the present invention has very little unpleasant flavor peculiar to starch decomposition products, it has almost no adverse effect on the flavor of foods and can be applied to various foods.

The powdered fats and oils according to the present invention are not particularly limited in composition as long as they contain the above-mentioned starch decomposition products. For example, the above-mentioned starch decomposition product may be used alone as a base material, or the base material used for known powdered fats and oils and the above-mentioned starch decomposition product may be used in combination. In either case, it is possible to reduce the amount of emulsifier added, which was considered to be essential for conventional powdered fats and oils, and to produce so-called emulsifier-free powdered fats and oils that do not use emulsifiers at all.

As the edible fats and oils used for the powdered fats and oils according to the present invention, one or more known edible fats and oils can be freely selected and used as long as the effects of the present invention are not impaired. For example, soybean oil, rapeseed oil, canola oil, corn oil, sunflower oil, red flower oil, corn oil, cottonseed oil, sesame oil, perilla oil, flaxseed oil, peanut oil, olive oil, avocado oil, chia seed oil, grape seed oil, macadamia nut oil, Hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, palm oil, cacao butter, beef fat, pork fat, chicken fat, Milk fat, fish fat, corn oil, algae fat and the like can be mentioned. Further, fats and oils saturated by quality improvement, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated fats and oils and the like can also be appropriately used. Further, it may be extracted from a plant whose variety has been improved by using a gene recombination technique.

In the powdered fats and oils according to the present invention, the above-mentioned starch decomposition product can be used alone as a base material, but a known base material can also be used if necessary. When a known base material is used, the type is not particularly limited as long as the effect of the present invention is not impaired, and one or more known base materials that can be used for powdered fats and oils can be freely selected and used. Can be done. For example, milk protein, soy protein, wheat protein, whole fat powder milk, defatted milk powder, wheat flour, starch, sugar, gelatin, gum, starch decomposition products other than the above-mentioned starch decomposition products, dextrin, processed products thereof and the like can be mentioned. Be done.

In the powdered fats and oils according to the present invention, the mass ratio of the starch decomposition product and the fats and oils described above is not particularly limited and can be freely set as long as the effect of the present invention is not impaired. In the present invention, particularly when the above-mentioned starch decomposition product is used alone as a base material, the mass ratio of the starch decomposition product to the edible oil / fat is preferably set to 5: 1 to 1:30, 2: 1. ~ 1:20 is more preferable, and 1: 1 to 1:10 is even more preferable. By setting this range, it is possible to provide powdered fats and oils that are emulsifier-free or have good appearance, storage stability, solubility, taste, etc. while reducing the amount of emulsifier added. When the above-mentioned starch decomposition product and a known base material are used in combination, the ratio of the above-mentioned starch decomposition product in the base material is preferably 55.0 to 99.9% by mass, preferably 60.0. It is more preferably to 99.5% by mass, and further preferably 70.0 to 99.0% by mass. By setting this range, it is possible to provide powdered fats and oils that are emulsifier-free or have good appearance, storage stability, solubility, taste, etc. while reducing the amount of emulsifier added.

The powdered fats and oils according to the present invention may contain one or more other components freely selected as long as the effects of the present invention are not impaired. As other components, for example, components such as emulsifiers, pH adjusters, colorants, flavoring agents, and stabilizers usually used for powdered fats and oils can be used. Furthermore, components having known or future functions can be used in combination as appropriate according to the purpose. Since the starch decomposition products described above are classified as foods, the powdered fats and oils according to the present invention can be treated as additive-free foods depending on the selection of components other than the starch decomposition products.

Since the powdered fats and oils according to the present invention have a quality equal to or higher than that of known powdered fats and oils, they can be suitably used for known powdered fats and oils. For example, powdered foods such as powdered soups, powdered seasonings, powdered beverages, premixed products such as hot cake mix, okonomiyaki flour, takoyaki flour, tempura flour, and fried flour, breads, confectionery, noodles, and water. It can be used for paste products, livestock meat products, okonomiyaki, takoyaki, processed foods such as fried foods, and the like.

<Manufacturing method of powdered fats and oils>
As long as the above-mentioned starch decomposition product is used, the powdered fat or oil according to the present invention is not particularly limited in its production method, and a known method for producing powdered fat or oil can be freely adopted. For example, after preparing the aqueous phase containing the above-mentioned starch decomposition product and the oil phase containing edible oil and fat, these aqueous phases and the oil phase are mixed to prepare an emulsion, and the emulsion is prepared. Powdered oils and fats can be produced by drying by vacuum drying, spray drying, freeze drying, drying using a drum dryer, or the like.

Hereinafter, the present invention will be described in more detail based on Examples. It should be noted that the examples described below show an example of a typical example of the present invention, and the scope of the present invention is not narrowly interpreted by this.

(1) Test method [branch-making enzyme]
In this experimental example, an enzyme derived from Rhodothermus obamensis (hereinafter referred to as "branching enzyme") purified according to the method of WO00 / 58445 was used as an example of the branching enzyme.

The activity of the branching enzyme was measured by the following method.
As the substrate solution, an amylose solution in which 0.1% by mass of amylose (manufactured by Sigma, A0512) was dissolved in 0.1 M acetate buffer (pH 5.2) was used.
Add 50 μL of enzyme solution to 50 μL of substrate solution, react at 30 ° C. for 30 minutes, and then add 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixing solution). In addition, the reaction was stopped. As a blank solution, a solution to which water was added instead of the enzyme solution was prepared. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. The enzyme activity amount of 1 unit of the branching enzyme was defined as the enzyme activity amount that reduces the absorbance at 660 nm by 1% per minute when tested under the above conditions.

[DE]
It was calculated according to the Raineinon method of "Starch sugar-related industrial analysis method" (edited by the Starch Sugar Technology Subcommittee).

[Contents of fractions having a molecular weight of 14,000 to 80,000 of starch decomposition products]
The analysis was performed by gel filtration chromatography under the conditions shown in Table 1 below. Standard P-82 (manufactured by Showa Denko Co., Ltd.) for Shodex standard GFC (water-based GPC) columns is used as the molecular weight standard, and the decomposition product of starch is based on the calibration curve calculated from the correlation between the elution time of the molecular weight standard and the molecular weight. The content of the fraction having a molecular weight of 14,000 to 80,000 was calculated.

[Content of branched chain having DP8-9 or branched chain having DP3-7 in starch decomposition product]
a. Measurement of sugar chain content of DP8-9 or DP3-7 in untreated starch decomposition product The starch decomposition product solution adjusted to Brix 1% was analyzed by liquid chromatography under the conditions shown in Table 2 below. , The content of DP8-9 or DP3-7 was measured based on the retention time.

b. Measurement of sugar chain content of DP8-9 or DP3-7 in the debranched enzyme-treated product of starch decomposition product with branched chains 1M acetate buffer in 200 μL of starch decomposition product solution adjusted to Brix 5% Add 2 μL of solution (pH 5.0), 125 units of isoamylase (derived from Pseudomonas sp., Made by Megazyme) per solid content (g), and 800 units of plulanase (derived from Klebsiella starchicola, manufactured by Megazyme) per solid content (g). , The total amount was adjusted to 400 μL with water. This was enzymatically reacted at 40 ° C. for 24 hours, and then the reaction was stopped by boiling. 600 μL of water was added thereto, and centrifugation was performed at 12000 rpm for 5 minutes. After desalting and filtering 900 μL of the supernatant, analysis was performed by liquid chromatography under the conditions shown in Table 2, and the content of DP8-9 or DP3-7 was measured based on the retention time.

c. Calculation of the content of branched chains that are DP8-9 or DP3-7 in the starch decomposition product Starch decomposition by subtracting the content of DP8-9 determined in a from the content of DP8-9 determined in b above. The content of branched chains with DP8-9 in the substance was calculated. Similarly, the content of the branched chain which is DP3 to 7 in the starch decomposition product was calculated by subtracting the content of DP3 to 7 determined in a from the content of DP3 to 7 determined in b.

[Evaluation method]
a. Viscosity of Emulsion Solution (Spray Stock Solution) The viscosity of the emulsion solution (spray stock solution) according to Examples and Comparative Examples described later was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.). The measurement temperature is 30 ° C., and the rotor uses an HM-1 rotor when the viscosity is 50 to 10,000 cp and an HM-3 rotor when the viscosity is 10,000 cp or more, and the rotation speed of the rotor suitable for each viscosity is used. The measurement was performed at.

b. Emulsification stability of emulsion (spray stock solution) 400 g of the emulsion (spray stock solution) according to Examples and Comparative Examples described later is transferred to a glass bottle (capacity 500 mL) and then stored at 70 ° C. (storage temperature of the spray stock solution). Then, the state after 6 hours was observed, and the separation state of the oil phase was evaluated according to the following evaluation.
⊚: Oil phase separation is not observed.
◯: If observed carefully, the separation of the oil phase can be confirmed slightly.
Δ: Separation of oil phase is observed.
X: It is recognized that about half of the oil phase is separated.
XX: It is recognized that most to all of the oil phase is separated.

c. Workability in the spray drying step The workability in the step of spray drying the emulsion (spray stock solution) according to Examples and Comparative Examples described later was evaluated based on the following evaluation criteria.
〇: Spray drying was possible without any problems.
Δ: Spray drying was possible, but some trouble occurred.
X: Spray drying was not possible.

d. Appearance evaluation immediately after production of powdered fats and oils The appearance of powdered fats and oils immediately after production according to Examples and Comparative Examples described later was evaluated based on the following evaluation criteria.
〇: Good ×: Defective (oil separation is recognized, etc.)

e. Evaluation of storage stability of powdered fats and oils After storing the powdered fats and oils according to Examples and Comparative Examples described later for 5 days under the conditions of 40 ° C. and 75% humidity, the appearance of oil seepage, caking, etc. was observed. Evaluation was made based on the following evaluation criteria.
〇: Good ×: Poor (oil oozes and caking, so it cannot be said to be powder, etc.)

f. Evaluation of Solubility of Powdered Oils and Fats 10 g of powdered oils and fats according to Examples and Comparative Examples described later was weighed in a 300 mL beaker, and 100 mL of water was poured. Next, after stirring, it was observed whether or not it was dissolved, and evaluation was made based on the following evaluation criteria.
〇: All dissolved.
X: There was undissolved powdered fat.

g. Taste of powdered fats and oils Powdered fats and oils according to Examples and Comparative Examples described later were placed on the tip of the tongue by a specialized panelist, and the taste was evaluated based on the following evaluation criteria.
◎: Very good ○: Good ×: Bad

(2) Production of starch decomposition product [Starch decomposition product A]
Α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and jetted. It was liquefied with a cooker (temperature 110 ° C.), the liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE7 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid. The reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 600 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 60 hours. Further, α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and DE was measured over time to bring DE to 10. At that time, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product A.

[Starch decomposition product B]
To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Spitzase HK, manufactured by Nagase ChemteX Corporation) was added in an amount of 0.2% by mass per solid content (g), and jetted. It was liquefied with a cooker (temperature 110 ° C.), the liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE7 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid. The reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 400 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 60 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 45% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product B.

[Starch decomposition product C]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE4 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with slaked lime was adjusted to 5.8, and then α-amylase (Termamil 120L, manufactured by Novozymes) was added to the solid content (g). 0.02% by mass was added per unit, the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 8, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. did. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 500 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 45 hours. Further, α-amylase (Termamil 120L, manufactured by Novozymes) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and DE was measured over time. Then, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product C.

[Starch decomposition product D]
Α-Amylase (Termamil 120L, manufactured by Novozymes) was added to 30% by mass of tapioca starch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and 0.2% by mass per solid content (g) was added to a jet cooker (jet cooker). It is liquefied at a temperature of 110 ° C.), the liquefied solution is kept warm at 95 ° C., DE is measured over time, and when DE10 is reached, the pH is adjusted to 4.0 with 10% hydrochloric acid and boiled. The reaction was stopped. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product D.

[Starch decomposition product E]
Α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to 20% by mass of waxy cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime. It was liquefied with a jet cooker (temperature 110 ° C.), the liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when it reached DE3, the pH was adjusted to 4.0 with 10% hydrochloric acid. , The reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 100 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 5 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 30% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product E.

[Starch decomposition product F]
To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Spitzase HK, manufactured by Nagase ChemteX Corporation) was added in an amount of 0.2% by mass per solid content (g), and jetted. It was liquefied with a cooker (temperature 110 ° C.), the liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE17 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid. The reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product F.

[Starch decomposition product G]
Cluster dextrin (manufactured by Glico Foods Co., Ltd.) was designated as starch decomposition product G.

(3) Measurement For the starch decomposition products A to G obtained above, the content of the branched chains having DE and DP8 to 9 in the starch decomposition product, the content of the fraction having a molecular weight of 14,000 to 80,000, and DP3 to DP3, respectively. The content of the branched chain of 7 was measured by the method described above. The results are shown in Table 3 below.

(4) Production of powdered fats and oils using an emulsifier and various evaluations [Examples 1 to 3, Comparative Example 1, Reference Example 1]
The amounts of the decomposition products A to D and F shown in Table 4 below and sodium casein (“casein sodium CW” manufactured by Nippon Shinyaku Co., Ltd.) were dissolved in 350 parts by mass of water at 70 ° C. to prepare an aqueous phase. The oil phase is prepared by adding an emulsifier (“Sunsoft No. 8000V”) in the amount shown in Table 4 below to refined palm oil (“Nisshin Delica Premier P” manufactured by Nisshin Oillio Group Co., Ltd., the same applies hereinafter) completely dissolved at 70 ° C. The oil phase was prepared by dissolving (manufactured by Taiyo Kagaku Co., Ltd.). The prepared aqueous phase and oil phase were mixed and stirred with a homomixer (Homomixer MARKII, manufactured by Primix Corporation, the same applies hereinafter) at 12,000 rpm for 20 minutes to prepare an emulsion (spray stock solution). The viscosity and emulsion stability of this emulsion (spray stock solution) were evaluated by the above method.

The powders of Examples 1 to 3, Comparative Example 1 and Reference Example 1 were transferred to a storage tank, kept at 70 ° C., spray-dried with a spray dryer, and evaluated for workability by the above method. Manufactured fats and oils. The powdered fats and oils of Reference Example 1 are powdered fats and oils produced in a general blending ratio. The appearance, storage stability, solubility, and taste of each of the produced powdered fats and oils immediately after production were evaluated by the above method.

(5) Evaluation results of powdered fats and oils using an emulsifier The results are shown in Table 4 below.

(6) Production of emulsifier-free powdered fats and oils and various evaluations [Examples 4 to 6, Comparative Examples 2 to 5]
Add 190.0 parts by mass of refined palm oil completely dissolved at 70 ° C to an aqueous solution (70 ° C) in which 150.0 parts by mass of starch decomposition products A to G are dissolved in 350.0 parts by mass of water, and use a homomixer to add 120.0 parts by mass. An emulsion (spray stock solution) was prepared by stirring at 000 rpm for 20 minutes. The viscosity and emulsion stability of this emulsion (spray stock solution) were evaluated by the above method. In the viscosity measurement of the emulsions (spray stock solution) of Comparative Examples 2 and 4, the oil was separated immediately after the rotor was rotated, so that accurate measurement could not be performed.

Next, the prepared emulsion was transferred to a storage tank, kept at 70 ° C., spray-dried with a spray dryer, and while evaluating workability by the above method, the powders of Examples 4 to 6 and Comparative Examples 2 to 5 were used. Manufactured fats and oils. The appearance, storage stability, solubility, and taste of each of the produced powdered fats and oils immediately after production were evaluated by the above method. In Comparative Examples 2 and 4, the oil phase was separated when the emulsion (spray stock solution) was transferred to the storage tank, and in Comparative Examples 3 and 5, the inside of the storage tank was in the spray drying step. Oil separation was observed in the emulsion (spray stock solution).

[Comparative Example 6]
Completely at 70 ° C. in an aqueous solution (70 ° C.) in which 170.0 parts by mass of starch decomposition product G and hemicellulose (“Cell Ace # 80” manufactured by Nippon Shokuhin Kako Co., Ltd.) were dissolved in 500.0 parts by mass of water. 300.0 parts by mass of dissolved refined palm oil was added, and the mixture was stirred with a homomixer at 12,000 rpm for 20 minutes to prepare an emulsion (spray stock solution). The viscosity and emulsion stability of this emulsion (spray stock solution) were evaluated by the above method, but the viscosity could not be measured because it exceeded the measurement upper limit (200,000 cP) of the apparatus.

Next, the prepared emulsion was transferred to a storage tank, kept at 70 ° C., and attempted to be spray-dried with a spray dryer, but the viscosity of the spray stock solution was high and spray-drying was not possible.

(7) Evaluation results of emulsifier-free powdered fats and oils The results are shown in Table 5 below.

(8) Discussion As shown in Table 4, Examples 1 to 1 in which the content of the branched chain of DP8 to 9 is 7% by mass or more and the content of the fraction having a molecular weight of 14,000 to 80000 is in the range of 31 to 60% by mass. 3 was better in all evaluations than in Comparative Example 1. Further, as compared with Reference Example 1, in Examples 1 to 3, although the amount of the emulsifier added was small, the same evaluation results could be obtained in all the evaluations. From this result, it was proved that the amount of emulsifier added can be reduced in the production of powdered fats and oils by using the above-mentioned starch decomposition product.

As shown in Table 5, Examples 4 to 6 in which the content of the branched chain of DP8 to 9 is 7% by mass or more and the content of the fraction having a molecular weight of 14,000 to 80000 is in the range of 31 to 60% by mass are compared. Compared with Examples 2 to 6, all evaluations were good. That is, it was proved that the above-mentioned starch decomposition product can produce emulsifier-free powdered fats and oils by increasing the blending ratio in the emulsion.

(9) Use of powdered fats and oils for food [corn soup]
100 g of canned sweet corn, 300 g of milk, and 50 g of powdered fats and oils of Example 1, Example 4 or Reference Example 1 were placed in a pan and heated with stirring. A little salt and pepper were added to this to make corn soup.

Similar to the powdered fats and oils of Reference Example 1, the powdered fats and oils of Examples 1 and 4 did not have oil floating or undissolved residue, and corn soup having a good taste could be produced.

[Plain bread]
Home bakery ("SD-BT113" Panasonic stock Bread was manufactured at (manufactured by the company).

The powdered fats and oils of Examples 3 and 6 were able to produce bread having a good appearance and texture, similarly to the powdered fats and oils of Reference Example 1.

Claims (4)

Obtained by treating cornstarch liquefied with acid and / or α-amylase with a branching enzyme that cleaves the α-1,4-glucoside bond to form a branch by the α-1,6-glucoside bond, as described below. (1) and viewed including the starch hydrolyzate comprising a branched carbohydrate consisting of a branched main chain satisfying (2),
The starch decomposition product: edible oil and fat = 1: 1 to 10, powdered oil and fat.
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000. The powdered fat or oil according to claim 1, wherein x satisfies the following (1').
(1') 8 ≤ x The powdered fat or oil according to claim 1 or 2, wherein y satisfies the following (2').
(2') 35 ≤ y ≤ 60 Any of claims 1 to 3, wherein the fraction having a molecular weight of 14,000 to 80,000 of the starch decomposition product contains at least a part of the branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9. The powdered fats and oils according to item 1.