JP7133406B2 - Powdered oils and fats for beverages - Google Patents

Description

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

Oils and fats are used as cooking ingredients for luxury beverages or as additives for such beverages. In this case, fats and oils (so-called "creamer") are intended to impart taste, aroma, texture, color (whitening), etc., similar to those of natural milk to luxury beverages. In addition, oils and fats are used as a cooking material for soups to add oil or improve the texture, or to prepare seasoning materials (liquid soups, powdered soups, etc.) for imparting desired tastes and aromas to soups. It is also used as a base material for

These fats and oils are known in liquid and powder form, but powdered fats and oils do not contain liquid components, so they can be produced in small quantities. is simple. In addition, it has the advantage of being easy to dispense an appropriate amount at the time of use.

As a method for producing powdered fats and oils, there are known methods of powdering the fats and oils by adsorbing them onto a powdered base material, and pulverizing the fats and oils that are solid at room temperature and pulverizing them. However, the powdered fats and oils obtained by these methods have poor dispersibility when dissolved in beverages, resulting in oil-up, so that improvement in whiteness and good flavor cannot be obtained. There is also the problem that the types of beverages that can be used are limited due to the melting point of the oils and fats used.

On the other hand, an aqueous phase containing a powdered base material and an oil-fat composition (oil phase) are stirred and homogenized to form an oil-in-water (O/W) emulsion, which is then dried and powdered. A method for producing powdered fat (hereinafter sometimes referred to as "O/W powdered fat") is known. This O/W powdered fat has good dispersibility when added to a beverage, and fine particles are uniformly dispersed, so it is excellent in emulsification stability.

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

Dextrin and modified starch are used as powdered base materials, but their properties have not been studied in detail. For example, with regard to viscosity, the fluid viscosity of the processed starch (starch derivative) used in the production of powdered fats and oils as a creamer should be 15 to 150 seconds (Patent Document 3). It is only known that the DE of the dextrin used in the production of is 50 or less (Patent Document 2) or 10 to 70 (Patent Document 4).

Regarding the particle size of the powdered oil, the particle size of the powdered oil used as a creamer after hydration is 0.2 to 0.5 μm (Patent Document 2), and the particle size of the emulsion before powdering is 1.0 to 3.0 μm. (Patent Document 3), and that the fat particle size is 3.0 μm or less (Patent Document 4). However, no investigation has been made based on the particle size when re-dissolved in water.

It should be noted that conventional O/W powdered fats and oils for beverages sometimes require materials other than the basic composition (fat and powdered base material) as an essential component, depending on the target beverage. For example, powdered oils and fats used as creamers include sweeteners, proteins and flavors (Patent Document 1), and powdered oils and fats used in soups include animal meat extracts and salts (Patent Document 5), and seasoning oils and proteins (Patent Document 6). is.

Japanese Patent Publication No. 2000-516098 JP-A-62-201541 JP-A-58-212743 JP-A-55-085357 International publication 2010-021322 pamphlet JP-A-3-049649

Conventional powdered fats and oils for beverages are limited to target beverages. Therefore, O/W powdered fats and oils used as creamers for luxury beverages are not suitable for other beverages, and O/W powdered fats and oils used as cooking ingredients for soups are not suitable for use as creamers. .

The present invention has been made in view of the above circumstances, and provides a highly versatile O/W powdered oil that can be suitably used as a cooking material or additive for both luxury beverages and soups. The challenge is to provide That is, the present invention imparts good flavor, richness, cloudiness, etc. to luxury beverages and soups, respectively, and also has dispersibility, solubility, and emulsification stability (no oil floating) when added to beverages. ), etc., and also excellent in fluidity when added to beverages, which is one of the problems of powdered fats and oils.

The present inventors solved the above problems by determining the optimum ranges for each of the fat content in the O/W powdered fat, the properties of the powdered base material (dextrin), and the particle size during redissolution. did.

That is, the powdered fat provided by the present invention is a powdered fat obtained by drying and powdering an oil-in-water emulsion of a fat composition containing fat (oil phase) and an aqueous dextrin solution (aqueous phase), wherein the dextrin is 50 mass. % aqueous solution when measured at 25 ° C. is 50 to 500 mPas, the fat content of the oil and fat composition is 46 to 86% by mass, and the particle size when dissolved in water is 0.4 to 2.2 μm. there is

In addition, the powdered fat of the present invention has a dextrin DE of 10 to 30, the oil and fat composition contains a taste oil, contains a milk protein, and has a Hunter whiteness of 69 or more in a 2.5% by mass aqueous solution. are respectively preferred embodiments.

The viscosity of the above-mentioned dextrin was measured at 25°C with a 50% by mass aqueous solution (dissolved by heating and adjusting the water content after standing to cool) with a B-type viscometer (BH type) under the conditions of No.1 rotor, 20 rpm, and 30 seconds. is the value

The DE (Dextrose Equivalent) of dextrin is an index of the chain length of glucose residues, which are the constituent units of dextrin, and is a value indicating the content (%) of reducing sugars in dextrin. The higher the value, the shorter the dextrin chain length.

The particle size when dissolved in water is the value (median diameter) obtained by measuring the median value of the particle size distribution by measuring a 10% by mass aqueous solution of powdered oil with a SALD-2100 wet laser diffraction device manufactured by Shimadzu Corporation. be.

Hunter whiteness was measured by dissolving 2.5% by mass of powdered fat in hot water at 80-90°C, distributing 5g of it into a cell for reflection measurement, and measuring the whiteness (W (Lab)). The measurement method was performed under reflection conditions, the light source was D65, and the field of view was 2°.

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

By setting the fat content in the fat composition to 46 to 86% by mass, whiteness and richness when added to beverages are improved, emulsification stability is improved (oil floating is prevented), and richness is maintained. .

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

Furthermore, by setting the DE of the dextrin in the range of 10 to 30, the original flavor of the oil and fat can be maintained, and the oil and fat composition can improve the richness of the beverage by including a taste oil. By including protein, the emulsion stability can be further improved, and by making the Hunter whiteness of 2.5% by mass aqueous solution 69 or higher, the feeling of white turbidity in the beverage can be improved, and the taste (sour, salty, bitter, etc.) can be improved. It is possible to impart a mellow flavor with a sharp edge.

The powdered fat of the present invention is an oil-in-water (O/W) emulsion by stirring and homogenizing an oil-fat composition (oil phase) containing a fat and a dextrin (powderized base material) aqueous solution (aqueous phase). , obtained by dry powdering it.

1. Oil composition (oil phase)
The fats and oils in the fat composition (oil phase) are particularly limited as long as they are edible, such as liquid or solid animal and vegetable oils, hardened animal and vegetable oils, interesterified animal and vegetable oils, fractionated liquid oils or solid fats. not. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, lard, Animal fats and oils such as beef tallow, chicken fat and milk fat, hydrogenated oils or transesterified oils of these fats and oils, liquid oils obtained by fractionating these fats and oils, solid fats, etc., may be used alone. They may be used, and two or more of them may be used in combination.

The fat and oil composition may contain a flavored oil. The taste oil can be a fat with a taste, an oil-soluble taste component, or a fat with a taste by adding an oil-soluble taste component to the oil. Fats and oils having taste are not particularly limited as long as they are edible oils and fats, and include milk fat, sesame oil, beef tallow, lard, chicken oil, peanut oil, almond oil, lemon oil, lime oil, orange oil, olive oil, animal and vegetable oils. Onion oil, Japanese pepper oil, garlic oil, ginger oil, etc. to which the aromatic components of flavored vegetables are added, scorched butter oil to which butter is heated to give a roasted smell, and partially hydrogenated animal and vegetable oils. Oil-soluble taste components include butter flavors, milk flavors, cream flavors, nut flavors, fruit flavors, enzymatic decomposition products of dairy products, and the like. The richness of the beverage can be further improved by using a flavoring oil as the oil.

The fat content of the powdered fat of the present invention (including the flavoring oil) is 46 to 86% by mass, preferably 50 to 80% by mass, more preferably 60 to 80% by mass. When it is 46% by mass or more, it is possible to improve the feeling of cloudiness and richness of the beverage, and when it is 86% by mass or less, the emulsification stability is improved and oil-up is less likely to occur.

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

Dextrin is a starch partial hydrolyzate obtained by chemically or enzymatically reducing the molecular weight of starch, and commercially available products can be used. Raw materials of starch include corn, cassava, rice, potato, sweet potato, and wheat. In the present invention, a dextrin having a viscosity of 50 to 500 mPas, preferably 65 to 450 mPas, and more preferably 200 to 400 mPas is particularly used in a 50% aqueous solution at 25°C. In addition, a dextrin having a DE of preferably 10-30, more preferably 10-20, and particularly preferably 10-15 is used. If it is 10 or more, it can be suppressed that the original flavor of oil and fat is difficult to come out due to a pasty taste, and if it is 30 or less, it can be suppressed that it is difficult to bring out the original flavor of oil and fat due to sweetness. .

The dextrin is blended so that the ratio in the O/W powdered oil is 10 to 60% by mass.

3. Other Ingredients In addition to the above-mentioned dextrin, powdered base materials include milk protein, soybean protein, wheat protein, whole milk powder, skimmed milk powder, whey powder, buttermilk powder, wheat flour, starch, gelatin, polysaccharide thickener, Monosaccharides such as glucose, fructose, galactose and mannose, disaccharides such as lactose, sucrose and mastose, sugars such as oligosaccharides, trehalose and pullulan may be appropriately added.

Milk proteins include, for example, acid casein, rennet casein, sodium caseinate, potassium caseinate, whey protein, milk peptides which are enzymatic hydrolysates thereof, milk protein concentrate, total milk protein and the like. Among them, non-micellar sodium caseinate, potassium caseinate, whey protein, milk peptide, acid casein, etc., further improve the emulsion stability, and after adding to the beverage, even if heat treatment such as heat sterilization is performed, the oil will not be oily. Up becomes difficult to occur. Casein is neutralized by addition of alkali, added with a calcium sequestering agent, or precipitated by adjusting the pH to an acidic state, thereby breaking the micellar structure cross-linked with calcium phosphate or the like, resulting in a non-micellar state. The amount of milk protein added is not particularly limited, but considering the viscosity of the emulsion before pulverization, it is preferably 0.5 to 10.0% by mass, more preferably 0.5 to 6.0% by mass, based on the total amount of powdered fat.

Starches include potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca, etc., and carboxymethyl starch obtained by etherification treatment thereof, Examples include esterified starch phosphate, starch octenylsuccinate, starch acetate, etherified hydroxypropyl starch, heat-moisture-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, and the like. Among them, starch octenyl succinate is preferable from the aspect of emulsion stability.

Polysaccharide thickeners include xanthan gum, gum arabic, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin and the like. Among them, gum arabic is preferable from the viewpoint of emulsion stability.

Moreover, in preparing the O/W emulsion, an emulsifier can be appropriately blended as necessary. The emulsifier is not particularly limited as long as it is for food, and examples include lecithin, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene Glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, calcium stearoyl lactylate, and the like can be used. Among them, it is preferable to use lecithin and glycerin fatty acid ester in terms of flavor and emulsion stability. Examples of lecithin include pasty crude lecithin containing phospholipids and crude oil obtained from rapeseed, soybean, corn, sunflower, egg yolk, etc., high-purity lecithin obtained by further refining crude lecithin, fractionated lecithin, enzymatically degraded lecithin, and the like. . Examples of glycerin fatty acid esters include monoesters and diesters produced by reacting fatty acids obtained from fats and oils with glycerin.

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

A combination of lecithin and non-micellar milk protein can further improve the fluidity of the powdered oil and the emulsification stability after re-dissolution, and particularly improve the effect of suppressing oil-up and whiteness. Considering these points, the mass ratio of lecithin to non-micellar milk protein (lecithin/non-micellar milk protein) is preferably 0.03 to 0.2, more preferably 0.05 to 0.15.

These emulsifiers are usually blended in the oil phase for oil-soluble emulsifiers and in the water phase for water-soluble emulsifiers.

Antioxidants, colorants, flavors and the like may be appropriately added to the oil phase and the water phase within a range that does not impair the effects of the present invention.

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

In the emulsification step, the raw materials described above are put into a stirring tank of an emulsifier, stirred and mixed, and then the oil droplet size is made finer with a pressure homogenizer. The procedure for blending the raw materials is not particularly limited, but for example, after dispersing the powdered base material in water at room temperature, stirring it under heating to completely dissolve it, and then heating and dissolving the oil while stirring it with a homomixer. Add ingredients and emulsify. The resulting emulsion is supplied to a pressure homogenizer to refine the oil droplet size. For example, a commercially available pressure homogenizer can be used to homogenize by applying a pressure of about 10 to 250 kg/cm ² to refine the oil droplet size. The emulsified liquid with fine oil droplets is supplied to the inlet of the spray dryer by a high-pressure pump, and high-temperature hot air is blown into the tank of the spray dryer from above. The spray-dried powder is deposited on the bottom of the vessel. As the spray dryer, for example, a spray dryer that sprays by an atomizer method or a nozzle method can be used. Next, the powdered oil of the present invention can be produced by removing the spray-dried powder from the tank of the spray dryer and cooling it with cold air while conveying it in a vibrating fluidized tank or the like. In addition, a heat sterilization step or the like can be provided at an appropriate time.

O/ W powder oil is obtained. The finally obtained O/W powdered fat contains about 0.5 to 2.0% by mass of water.

5. Beverages The powdered fats and oils of the present invention can be suitably used as a creamer for luxury beverages and as a cooking material for soups. Luxury beverages include coffee, black tea, cocoa, oshiruko, green tea, and the like. The powdered fats and oils of the present invention can be used as a cooking ingredient when producing these luxury beverages or as an additive when drinking the luxury beverages. It can also be used as a cooking material for imparting flavor, richness, and whiteness to dairy drinks, acidic drinks, and the like. Furthermore, examples of soups include ramen soups such as consommé, potage, and tonkotsu soup, Chinese soups such as Tom Yum Goong and hot and sour soup, and curry soups. It can also be used as a cooking material for these soups, or as a base material for seasoning materials for soups (powdered soup, etc.).

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

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

EXAMPLES Hereinafter, the present invention will be described in more detail and specifically with reference to examples, but the present invention is not limited to the following examples.
(1) Preparation of powdered fats and oils Powdered fats (Examples 1 to 14) whose formulations (mass parts) are shown in Table 1 were prepared. All materials were commercially available. The temperature of the oil and fat composition was adjusted to 70°C to form an oil phase, and similarly, the powdered base material was added to water and the temperature was adjusted to 70°C to form an aqueous phase. The oil phase was added to the water phase, the mixture was stirred with a homomixer, and then homogenized with a homogenizer under a pressure of 10 to 150 kg/cm ² to obtain an O/W emulsion. Emulsification was performed at 70°C. This emulsified product was spray-dried using a nozzle-type spray dryer with a target water content of 1.3% by mass to obtain a powdered oil (spray-drying conditions: inlet temperature 210°C).

In addition, powdered oils and fats (Comparative Examples 1 to 6) whose formulations (mass parts) are shown in Table 2 were prepared in the same manner as the powdered oils and fats of the Examples.

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

[Median diameter (μm)]
The powdered oil was dissolved in water to a concentration of 10% by mass, and measured with a SALD-2300 wet laser diffractometer manufactured by Shimadzu Corporation to obtain the median value of the particle size distribution.

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

(3) Evaluation of powdered fats and oils
[Solubility]
3 g of powdered fat was added to 197 g of water at 40° C. and stirred with a spatula for 30 seconds, and how the powdered fat dissolved was evaluated according to the following criteria.
Evaluation criteria
5 points: There is no undissolved residue.
4 points: There is not much undissolved residue.
3 points: There is a little undissolved residue.
2 points: Undissolved.
1 point: There is considerable undissolved residue.

[touch]
The powdered fats and oils were picked up and evaluated by touch and visual observation according to the following criteria.
Evaluation criteria
5 points: The powder is uniform and the fluidity is very good.
4 points: The powder is uniform and has good fluidity.
3 points: Slightly non-uniform powder, but good fluidity.
2 points: Non-uniform powder and poor fluidity.
1 point: The powder is non-uniform and the fluidity is considerably poor.

[Flavor]
The powdered oil was tasted by 12 panelists, and sensory evaluation was performed to determine whether the original flavor of the oil was present and whether the flavor was good. Evaluation was made according to the following criteria.
Evaluation criteria
5 points: 9 or more people evaluated it as good.
4 points: Evaluated as good by 8 to 7 persons.
3 points: 6 to 5 people evaluated it as good.
2 points: 4 to 3 people evaluated it as good.
1 point: 2 or less people evaluated it as good.

(4) Evaluation of corn potage Using the powdered fats and oils of each example and comparative example, corn potage was prepared by mixing and stirring and heating to 80° C. according to the formulation shown below.

Canned sweet corn 100 parts by mass Milk 300 parts by mass Powdered fat 50 parts by mass A little salt A little pepper The corn potage produced was subjected to the following tests.
[Oil up]
The surface condition of the corn potage was visually observed, and oil up was evaluated according to the same criteria as in (2) [oil up].
[Kokumi]
A panel of 12 people tasted the product, and sensory evaluation was made based on the following criteria as to whether the flavor of oil and fat was well expressed, whether the oil was not greasy, and whether the product had a good richness.
Evaluation criteria
5 points: 9 or more people evaluated it as good.
4 points: Evaluated as good by 8 to 7 persons.
3 points: 6 to 5 people evaluated it as good.
2 points: 4 to 3 people evaluated it as good.
1 point: 2 or less people evaluated it as good.

[Salt Kado]
A panel of 12 people tasted the product, and sensory evaluation was made based on the following criteria as to whether the saltiness was removed, and whether it had a mellow and good salty taste.
Evaluation criteria
5 points: 9 or more people evaluated it as good.
4 points: Evaluated as good by 8 to 7 persons.
3 points: 6 to 5 people evaluated it as good.
2 points: 4 to 3 people evaluated it as good.
1 point: 2 or less people evaluated it as good.

[Flavor]
A panel of 12 people tasted it, and it was sensory evaluated according to the following criteria to see if it had a mellow oily flavor, had no unpleasant taste like sticky or strong sweetness as corn potage, and had a good flavor. did.
Evaluation criteria
5 points: 9 or more people evaluated it as good.
4 points: Evaluated as good by 8 to 7 persons.
3 points: 6 to 5 people evaluated it as good.
2 points: 4 to 3 people evaluated it as good.
1 point: 2 or less people evaluated it as good.

(5) Evaluation of coffee Sugar and powdered oil were added to the coffee extract at the following blending ratio, dissolved by heating, and then hot water was poured to dissolve completely to prepare coffee.

Coffee extract*30
sugar 5
Powdered fat 1
hot water 64
* Coffee powder (commercial product) was dissolved in hot water so that the concentration was 20% by mass, and the pH was adjusted to 6.56 with disodium hydrogen phosphate.

The following tests were conducted on the produced coffee.

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

[Kokumi]
A panel of 12 people tasted the product, and sensory evaluation was carried out according to the following criteria to determine whether the flavor of oil and fat was well expressed, whether the oil was not greasy, and whether the product had a good richness.
Evaluation criteria
5 points: 9 or more people evaluated it as good.
4 points: Evaluated as good by 8 to 7 persons.
3 points: 6 to 5 people evaluated it as good.
2 points: 4 to 3 people evaluated it as good.
1 point: 2 or less people evaluated it as good.

[Feeling of cloudiness]
The liquid color of the coffee was visually observed, and the feeling of cloudiness was evaluated according to the following criteria.
Evaluation criteria
5 points: Very strong cloudiness.
4 points: Strong cloudiness.
3 points: Cloudy.
2 points: Slightly clouded.
1 point: Not very cloudy.

[Flavor]
A panel of 12 people tasted it, and it was confirmed whether the flavor of oil and fat was not persistent and did not impair the refreshing feeling, and whether it had a good flavor without a sticky coffee taste. Sensory evaluation was performed according to the following criteria.
Evaluation criteria
5 points: 9 or more people evaluated it as good.
4 points: Evaluated as good by 8 to 7 persons.
3 points: 6 to 5 people evaluated it as good.
2 points: 4 to 3 people evaluated it as good.
1 point: 2 or less people evaluated it as good.

(6) Results The results of each evaluation described above for the powdered oils and fats of Examples 1 to 14 are shown in Table 3 (corn potage) and Table 4 (coffee). The evaluation results for the powdered oils and fats of Comparative Examples 1 to 6 are shown in Table 5 (corn potage) and Table 6 (coffee).

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

In addition, the powdered fat (Comparative Example 4), which had a median diameter of 5.0 µm, had a total evaluation score of 26, although the formulation of the powdered fat was the same as in the Examples.

Claims (4)

A powdered fat containing fat and dextrin,
Dextrin has a viscosity of 50 to 500 mPas when measured in a 50% by mass aqueous solution at 25°C.
The fat content of the powdered fat is 46 to 86% by mass,
Median diameter when dissolved in water is 0.6 to 2.0 μm
Powdered fats and oils. The powdered fat according to claim 1, which contains a flavored oil. 3. The powdered fat according to claim 1, which contains milk protein. The powdered fat according to any one of claims 1 to 3, wherein a 2.5% by mass aqueous solution thereof has a Hunter whiteness of 69 or more.