JP7232370B1 - Powdered oil and food and drink using it - Google Patents
Powdered oil and food and drink using it Download PDFInfo
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- JP7232370B1 JP7232370B1 JP2022081271A JP2022081271A JP7232370B1 JP 7232370 B1 JP7232370 B1 JP 7232370B1 JP 2022081271 A JP2022081271 A JP 2022081271A JP 2022081271 A JP2022081271 A JP 2022081271A JP 7232370 B1 JP7232370 B1 JP 7232370B1
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- milk
- mass
- powdered
- fat
- oil
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Landscapes
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Oils And Fats (AREA)
- Tea And Coffee (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
【課題】喫食、喫飲時に最初に感じる生乳感が良好な粉末油脂、及びそれを用いた飲食品を提供する。【解決手段】本発明の粉末油脂は、油脂、及び、ホエイタンパク質を含む未乾燥の乳由来素材を配合し、粉末油脂の全量に対する前記油脂の配合量が４０質量％以上であることを特徴としている。【選択図】なし[PROBLEMS] To provide a powdered oil and fat having a good feeling of raw milk first felt when eating and drinking, and food and drink using the same. [Solution] The powdered fat of the present invention is characterized by blending a fat and an undried milk-derived material containing whey protein, wherein the blending amount of the fat is 40% by mass or more with respect to the total amount of the powdered fat. there is [Selection figure] None
Description
本発明は、粉末油脂及びそれを用いた飲食品に関する。 TECHNICAL FIELD The present invention relates to a powdered fat and a food or drink using the same.
粉末油脂は、例えば、コーヒー等の飲料に配合したり、スープ類や製菓製パン等の食品の調味材料として用いることで、飲食品に所望の風味を付与する等の目的で使用されている。 Powdered oils and fats are used for the purpose of imparting a desired flavor to food and drink, for example, by blending them in beverages such as coffee, or by using them as seasoning materials for foods such as soups and confectionery and bread.
従来、コーヒークリーマー等の粉末製品においては油脂量が２０～３５質量％のものが知られているが、食品に使用される粉末油脂の油分は、アプリケーションに対する機能、例えば、飲料等の素材として白色の色合いを付与すること、油脂によるコクの付与、摂取カロリーの増強、製菓製パンの生地や食感の改良等の観点からは、より高油分であることが求められている。 Conventionally, powdered products such as coffee creamer are known to have an oil content of 20 to 35% by mass. A higher oil content is required from the viewpoints of imparting a color, imparting richness due to oils and fats, increasing calorie intake, and improving the dough and texture of confectionery and bread.
近年、植物油脂等の風味が少ない油脂を用いた粉末油脂には自然な乳風味を付与することが求められており、喫食、喫飲時に、ミドルからラストに感じるミルク感だけでなく、最初（トップ）に感じる生乳感が良好であることが求められている。 In recent years, powdered oils and fats that use less flavored oils such as vegetable oils and fats have been required to have a natural milky flavor. Top) is required to have a good raw milk feeling.
従来、粉末油脂には粉末化や分散安定化等の目的で乳由来のカゼインナトリウムを用いることが知られているが（特許文献１）、風味を付与することはできない。風味を付与するために、ホエイパウダーやバターミルクパウダー等の乾燥された乳由来素材を用いる技術が提案されているが（特許文献２）、喫食、喫飲時に最初に感じる生乳感が十分ではなく、改良の余地があった。
また、コーヒークリーマーにおいて濃縮乳（特許文献３）や全乳、スキムミルク等（特許文献４）を使用する技術が提案されている。
Conventionally, milk-derived sodium caseinate is known to be used in powdered fats and oils for the purpose of powderization and dispersion stabilization (Patent Document 1), but flavor cannot be imparted. In order to impart flavor, a technique using dried milk-derived materials such as whey powder and buttermilk powder has been proposed (Patent Document 2), but the first feeling of raw milk when eating and drinking is not sufficient. , there was room for improvement.
In addition, a technique of using concentrated milk (Patent Document 3), whole milk, skim milk, etc. (Patent Document 4) in a coffee creamer has been proposed.
特許文献３、４のコーヒークリーマーは、従来の油脂量が少ない配合において上記成分を使用しているが、高油分の粉末油脂における技術的な検討はされていない。粉末油脂中の油分が少ないとコクが不十分であるため、上記成分を使用していても、最初に感じる生乳感が満足のいくものは得られていなかった。 The coffee creamers of Patent Literatures 3 and 4 use the above-mentioned components in conventional blends with a small amount of fat and oil, but no technical studies have been made on powdered fat and oil with a high oil content. If the oil content in the powdered fat is low, the richness is insufficient, so even if the above ingredients are used, the first feeling of raw milk is not satisfactory.
本発明は、以上のような事情に鑑みてなされたものであり、喫食、喫飲時に最初に感じる生乳感が良好な粉末油脂、及びそれを用いた飲食品を提供することを課題としている。 The present invention has been made in view of the above circumstances, and an object of the present invention is to provide powdered oils and fats that have a good feeling of raw milk when eating and drinking, and foods and drinks using the same.
上記の課題を解決するために本発明者らは鋭意検討した結果、油脂量が多い配合において、ホエイタンパク質を含む未乾燥の乳由来素材を配合することで、乾燥された乳素材では得られない最初に感じる生乳感がより発現することを見出し、本発明を完成するに至った。 As a result of intensive studies by the present inventors to solve the above problems, it was found that by blending an undried milk-derived material containing whey protein in a blend with a large amount of oil and fat, The present inventors have found that the feeling of raw milk felt at first is expressed more, and have completed the present invention.
すなわち本発明の粉末油脂は、油脂、及び、ホエイタンパク質を含む未乾燥の乳由来素材を配合し、粉末油脂の全量に対する前記油脂の配合量が４０質量％以上であることを特徴としている。
本発明の飲食品は、前記粉末油脂を配合したものである。
That is, the powdered fat of the present invention is characterized by blending a fat and an undried milk-derived material containing whey protein, and the blending amount of the fat is 40% by mass or more relative to the total amount of the powdered fat.
The food and drink of the present invention contain the powdered oil.
本発明の粉末油脂とそれを用いた飲食品は、喫食、喫飲時に最初に感じる生乳感が良好である。 The powdered oil and fat of the present invention and the food and drink using the same have a good feeling of raw milk that is first felt when eating and drinking.
以下に、本発明の具体的な実施形態について説明する。
（粉末油脂）
本発明の粉末油脂は、油脂、及び、ホエイタンパク質を含む未乾燥の乳由来素材を配合し、粉末油脂の全量に対する前記油脂の配合量が４０質量％以上である。
Specific embodiments of the present invention are described below.
(powder oil)
The powdered fat of the present invention contains a fat and an undried milk-derived material containing whey protein, and the blending amount of the fat is 40% by mass or more relative to the total amount of the powdered fat.
本発明の粉末油脂に使用される油脂は、従来の食用油脂のように、トリグリセリドがほぼ全体を占める組成物を主な対象としている。油脂中のトリグリセリドとは、１分子のグリセロールに３分子の脂肪酸がエステル結合した構造を有するものである。トリグリセリドの１位、２位、３位とは、脂肪酸が結合した位置を表す。油脂は、１位、２位、３位の全てに飽和脂肪酸Ｓが結合した３飽和トリグリセリド（ＳＳＳ）を含んでいてもよく、１分子のグリセロールに２分子の飽和脂肪酸Ｓと１分子の不飽和脂肪酸Ｕが結合した２飽和トリグリセリドとして、１位及び３位に飽和脂肪酸Ｓが結合し、かつ２位に不飽和脂肪酸Ｕが結合した対称型トリグリセリド（ＳＵＳ）を含んでいてもよく、１位と２位、又は２位と３位に飽和脂肪酸Ｓが結合し、かつ３位又は１位に不飽和脂肪酸Ｕが結合した非対称型トリグリセリド（ＳＳＵ、ＵＳＳ）を含んでいてもよい。また、１分子のグリセロールに２分子の不飽和脂肪酸Ｕと１分子の飽和脂肪酸Ｓが結合した２不飽和トリグリセリド（ＳＵＵ、ＵＵＳ、ＵＳＵ）を含んでいてもよく、１位、２位、３位の全てに不飽和脂肪酸Ｕが結合した３不飽和トリグリセリド（ＵＵＵ）を含んでいてもよい。ここで、飽和脂肪酸Ｓは、油脂中に含まれる全ての飽和脂肪酸である。飽和脂肪酸Ｓとしては、特に限定されないが、例えば、酪酸（４）、カプロン酸（６）、カプリル酸（８）、カプリン酸（１０）、ラウリン酸（１２）、ミリスチン酸（１４）、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、リグノセリン酸（２４）等が挙げられる。なお、上記飽和脂肪酸の括弧内の数値表記は、脂肪酸の炭素数を意味する。不飽和脂肪酸Ｕは、油脂中に含まれる全ての不飽和脂肪酸である。また、各トリグリセリド分子に結合している２つ又は３つの不飽和脂肪酸Ｕは、同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。不飽和脂肪酸Ｕとしては、特に限定されないが、例えば、ミリストレイン酸（１４：１）、パルミトレイン酸（１６：１）、ヒラゴン酸（１６：３）、オレイン酸（１８：１）、リノール酸（１８：２）、リノレン酸（１８：３）、エイコセン酸（２０：１）、エルカ酸（２２：１）、セラコレイン酸（２４：１）等が挙げられる。なお、上記不飽和脂肪酸についての括弧内の数値表記は、左側が脂肪酸の炭素数であり、右側が二重結合数を意味する。 The fats and oils used in the powdered fats and oils of the present invention are mainly intended for compositions in which triglycerides occupy almost the entirety, like conventional edible fats and oils. Triglycerides in fats and oils have a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1-, 2-, and 3-positions of triglyceride represent the positions to which fatty acids are bound. Fats and oils may contain trisaturated triglyceride (SSS) in which saturated fatty acid S is bound to all of the 1st, 2nd and 3rd positions, and 2 molecules of saturated fatty acid S and 1 molecule of unsaturated fatty acid S are combined with 1 molecule of glycerol. The 2-saturated triglyceride to which the fatty acid U is bound may include a symmetrical triglyceride (SUS) in which the saturated fatty acid S is bound to the 1- and 3-positions and the unsaturated fatty acid U is bound to the 2-position. It may contain an asymmetric triglyceride (SSU, USS) in which a saturated fatty acid S is bound to the 2-position or the 2- and 3-positions and an unsaturated fatty acid U is bound to the 3- or 1-position. In addition, it may contain diunsaturated triglycerides (SUU, UUS, USU) in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bound to 1 molecule of glycerol. may contain 3-unsaturated triglycerides (UUU) in which unsaturated fatty acid U is bound to all of Here, the saturated fatty acid S is all saturated fatty acids contained in fats and oils. The saturated fatty acid S is not particularly limited, but for example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The numbers in parentheses for the above saturated fatty acids mean the number of carbon atoms in the fatty acid. Unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. The unsaturated fatty acid U is not particularly limited. 18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), ceracholeic acid (24:1) and the like. In the numerical notation in parentheses for the unsaturated fatty acid, the left side indicates the number of carbon atoms in the fatty acid, and the right side indicates the number of double bonds.
本発明の粉末油脂に使用される油脂は、特に限定されないが、例えば、ヤシ油、パーム核油、パーム油、菜種油、大豆油、綿実油、コーン油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、シア脂、サル脂、マンゴー油、イリッペ脂、カカオ脂等の植物性油脂や、豚脂（ラード）、牛脂、乳脂、魚油等の動物性油脂、それらの分別油、加工油（硬化及びエステル交換反応のうち１つ以上の処理がなされたもの）等が挙げられる。これらの中でも、すっきりとした風味が得られることから、ヤシ油、パーム核油、それらの分別油、加工油（硬化及びエステル交換反応のうち１つ以上の処理がなされたもの）が好ましい。 Fats and oils used in the powdered fats and oils of the present invention are not particularly limited. , sesame oil, shea butter, monkey fat, mango oil, illipe fat, cocoa butter, and other vegetable oils; lard, beef tallow, milk fat, fish oil, and other animal oils; and those subjected to one or more of the transesterification reactions) and the like. Among these, coconut oil, palm kernel oil, their fractionated oils, and processed oils (those subjected to one or more of hardening and transesterification) are preferable because of their refreshing flavor.
本発明の粉末油脂は、油脂の配合量が粉末油脂の全量に対して４０質量％以上である。油脂の配合量が４０質量％以上であると、ホエイタンパク質を含む未乾燥の乳由来素材を配合することで、コク味と相まって、喫食、喫飲時に最初に感じる生乳感が良好となる。 In the powdered fat of the present invention, the blending amount of the fat is 40% by mass or more with respect to the total amount of the powdered fat. When the blending amount of fats and oils is 40% by mass or more, the blending of the undried milk-derived material containing whey protein, coupled with the richness, improves the feeling of raw milk that is first felt when eating and drinking.
油脂の配合量は、４０質量％以上であれば、特に限定されないが、例えば、粉末油脂の全量に対して４０～９０質量％の範囲内で目的に応じて適宜設定することができる。油脂の風味への効果と再溶解後の白濁感を効果的に付与する点から、粉末油脂の全量に対して４０質量％超であることが好ましく、４５質量％以上であることがより好ましく、５０質量％以上であることがさらに好ましい。また、良好な乳化状態を保ち、油滴の分散効果を十分に発揮する点から、９０質量％以下であることが好ましく、８５質量％以下であることがより好ましく、８０質量％以下であることがさらに好ましく、７５質量％以下であることが特に好ましい。 The blending amount of the oil is not particularly limited as long as it is 40% by mass or more. From the viewpoint of effectively imparting an effect on the flavor of the oil and a cloudy feeling after re-dissolving, it is preferably more than 40% by mass, more preferably 45% by mass or more, relative to the total amount of the powdered oil. More preferably, it is 50% by mass or more. In addition, from the viewpoint of maintaining a good emulsified state and sufficiently exhibiting the effect of dispersing oil droplets, the content is preferably 90% by mass or less, more preferably 85% by mass or less, and 80% by mass or less. is more preferable, and 75% by mass or less is particularly preferable.
本発明の粉末油脂は、油脂の構成脂肪酸としてトランス脂肪酸を含んでもよく、含まなくてもよいが、トランス脂肪酸の摂取量が多くなると、血液中におけるＬＤＬコレステロール量が増加し得る。よって、これを抑制し易い点から、本発明においては、油脂の構成脂肪酸中のトランス脂肪酸の含有量は、油脂の構成脂肪酸全体の質量に対して１０質量％以下であることが好ましく、５質量％以下であることがより好ましく、３質量％以下であることが最も好ましい。油脂におけるトランス脂肪酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．４．３－２０１３ トランス脂肪酸含量（キャピラリーガスクロマトグラフ法）」で測定した。なお、トランス脂肪酸の含有量は、添加量既知の内部標準物質（ヘプタデカン酸）との面積比により算出できる。 The powdered fats and oils of the present invention may or may not contain trans fatty acids as constituent fatty acids of the fats and oils. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acids in the constituent fatty acids of fats and oils is preferably 10% by mass or less with respect to the total mass of the constituent fatty acids of fats and oils, and is 5% by mass. % or less, and most preferably 3 mass % or less. The content of trans fatty acids in fats and oils is measured by the gas chromatography method ("2.4.4.3-2013 Trans fatty acid content (capillary gas chromatography method)" of the standard fat analysis test method (Japan Oil Chemistry Society)). The trans-fatty acid content can be calculated from the area ratio to an internal standard substance (heptadecanoic acid) of which the amount is known.
本発明の粉末油脂に使用されるホエイタンパク質を含む未乾燥の乳由来素材は、乳製品のうち、製造工程において乾燥をしないものであり、ホエイタンパク質を含むとは、カゼイン沈殿物に由来しないものをいう。ここでカゼイン沈殿物とは、主に、脱脂乳からレンネットや酸を用いてカゼインを沈殿、凝固させ、乳清から分離したものをいう。この未乾燥の乳由来素材として、具体的には、例えば、以下のものが挙げられる。
(1) 生乳、牛乳、特別牛乳又は生水牛乳を濃縮したもの、及びスクロース（しょ糖）等の糖を加えて濃縮したもの
このようなホエイタンパク質を含む未乾燥の乳由来素材としては、例えば、濃縮乳、無糖れん乳、加糖れん乳等が挙げられる。
(2) 生乳、牛乳、特別牛乳又は生水牛乳から乳脂肪分以外の成分を除去したもの
遠心分離等により乳脂肪分を分離する工程を経たもので、このようなホエイタンパク質を含む未乾燥の乳由来素材としては、例えば、生クリーム等が挙げられる。
(3) 生乳、牛乳、特別牛乳又は生水牛乳から乳脂肪分を除去したものを濃縮したもの、及びスクロース（しょ糖）等の糖を加えて濃縮したもの
遠心分離等により乳脂肪分を分離する工程を経たもので、このようなホエイタンパク質を含む未乾燥の水溶性乳由来素材としては、例えば、脱脂乳、脱脂濃縮乳、無糖脱脂れん乳、加糖脱脂れん乳等が挙げられる。
(4) 乳、バターミルク、クリーム又はこれらを混合したもののほとんどすべて又は一部のタンパク質を、酵素その他の凝固剤により凝固させた凝乳から、乳清の一部を除去したもの又はこれらを熟成したもの、あるいは、乳等を原料として、タンパク質の凝固作用を含む製造技術を用いて製造したものであって、上記と同様の化学的、物理的及び官能的特性を有するもの
乳を凝固剤によって固め、その凝乳からホエイ（乳清）の一部を分離したもので、ホエイタンパク質が残存している。このようなホエイタンパク質を含む未乾燥の水溶性乳由来素材としては、例えば、チーズ（ナチュラルチーズ、プロセスチーズ等）等が挙げられる。
(5) 乳又はこれと同等以上の無脂乳固形分を含む乳等を乳酸菌又は酵母で発酵させ、糊状又は液状にしたもの又はこれらを凍結したもの
このようなホエイタンパク質を含む未乾燥の乳由来素材としては、例えば、発酵乳等が挙げられる。
The undried milk-derived material containing whey protein used in the powdered fat of the present invention is a dairy product that is not dried in the manufacturing process, and "containing whey protein" means that it is not derived from casein precipitate. Say. Here, the casein sediment mainly refers to a product obtained by precipitating and solidifying casein from skim milk using rennet or acid and separating it from whey. Specific examples of the undried milk-derived material include the following.
(1) Concentrated raw milk, milk, special milk or raw buffalo milk, and concentrated products by adding sugar such as sucrose Such undried milk-derived materials containing whey protein include, for example: Concentrated milk, non-sugar condensed milk, sweetened condensed milk, etc. are mentioned.
(2) Raw milk, milk, special milk, or raw buffalo milk from which components other than milk fat have been removed Undried milk containing such whey protein that has undergone a process of separating milk fat by centrifugation, etc. Milk-derived materials include, for example, fresh cream.
(3) Raw milk, cow's milk, special milk, or buffalo milk from which the milk fat has been removed is concentrated, and concentrated by adding sugar such as sucrose Separate the milk fat by centrifugation, etc. Non-dried water-soluble milk-derived materials containing whey proteins that have undergone processes include, for example, skim milk, skim concentrated milk, sugar-free skim condensed milk, sweetened skim condensed milk, and the like.
(4) curds obtained by coagulating most or part of the proteins of milk, buttermilk, cream, or mixtures thereof with enzymes or other coagulants, from which part of the whey has been removed, or ripening thereof; or products made from milk, etc., using manufacturing techniques involving the coagulation of proteins, and having the same chemical, physical and sensory properties as above Milk is coagulated with a coagulant Curd and separate the whey (whey) part from the curds, leaving the whey protein. Examples of such undried water-soluble milk-derived materials containing whey protein include cheese (natural cheese, processed cheese, etc.).
(5) Milk or milk, etc. containing non-fat milk solids equivalent to or higher than this is fermented with lactic acid bacteria or yeast to make paste or liquid, or frozen products Undried products containing such whey protein Milk-derived materials include, for example, fermented milk.
これらの中でも、最初（トップ）の生乳感がより良好な点から、脱脂濃縮乳、濃縮乳、クリーム、ホエイチーズ、ナチュラルチーズが好ましく、脱脂濃縮乳、ナチュラルチーズがさらに好ましい。 Among these, condensed defatted milk, condensed milk, cream, whey cheese, and natural cheese are preferred, and condensed defatted milk and natural cheese are more preferred, since they give a better feeling of raw milk at the beginning (top).
ホエイタンパク質を含む未乾燥の乳由来素材は、水分量が、該乳由来素材の全量に対して好ましくは１５質量％以上、より好ましくは２０質量％以上である。また、好ましくは９５質量％以下である。
ホエイタンパク質を含む未乾燥の乳由来素材は、タンパク質の量が、該乳由来素材から水分を除いた固形分の全量に対して好ましくは１質量％以上である。また、好ましくは４５質量％以下である。
ホエイタンパク質を含む未乾燥の乳由来素材は、脂質の量が、該乳由来素材から水分を除いた固形分の全量に対して好ましくは０．１質量％以上、より好ましくは０．２質量％以上である。また、好ましくは９５質量％以下である。
ホエイタンパク質を含む未乾燥の乳由来素材は、炭水化物の量が、該乳由来素材から水分を除いた固形分の全量に対して好ましくは２質量％以上である。また、好ましくは８０質量％以下である。
The undried milk-derived material containing whey protein has a water content of preferably 15% by mass or more, more preferably 20% by mass or more, based on the total amount of the milk-derived material. Moreover, it is preferably 95% by mass or less.
The undried milk-derived material containing whey protein preferably has a protein content of 1% by mass or more relative to the total solid content of the milk-derived material excluding water. Moreover, it is preferably 45% by mass or less.
In the undried milk-derived material containing whey protein, the amount of lipid is preferably 0.1% by mass or more, more preferably 0.2% by mass, based on the total amount of solid content excluding water from the milk-derived material. That's it. Moreover, it is preferably 95% by mass or less.
The non-dried milk-derived material containing whey protein preferably has a carbohydrate content of 2% by mass or more relative to the total amount of solids excluding moisture from the milk-derived material. Moreover, it is preferably 80% by mass or less.
本発明の粉末油脂におけるホエイタンパク質を含む未乾燥の乳由来素材の配合量は、特に限定されないが、例えば、粉末油脂の全量に対して、固形分として０．００１～９０質量％である。風味として、最初（トップ）の生乳感を向上させる点から、０．００１質量％以上が好ましく、０．０１質量％以上がより好ましく、０．０４質量％以上がさらに好ましく、０．０８質量％以上が特に好ましい。また、再溶解粒径の増大を抑制できる点から、９０質量％以下が好ましく、４０質量％以下がより好ましく、２０質量％以下がさらに好ましく、１０質量％以下が特に好ましい。ここで固形分とは、該乳由来素材から水分を除いたものである。 The amount of the undried milk-derived material containing whey protein in the powdered fat of the present invention is not particularly limited, but is, for example, 0.001 to 90% by mass as a solid content with respect to the total amount of the powdered fat. The flavor is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.04% by mass or more, and 0.08% by mass, in order to improve the initial (top) raw milk feeling. The above are particularly preferred. Moreover, from the viewpoint of suppressing an increase in the redissolved particle size, the content is preferably 90% by mass or less, more preferably 40% by mass or less, even more preferably 20% by mass or less, and particularly preferably 10% by mass or less. Here, the solid content is the milk-derived material from which water is removed.
本発明の粉末油脂における、ホエイタンパク質を含む未乾燥の乳由来素材の固形分と油脂の質量比（未乾燥の水溶性乳由来素材の固形分／油脂）は、０．０１×１０-2～１５０×１０-2が好ましい。粉末油脂の再溶解時のメディアン粒径の標準偏差を小さくし、粉末油脂の長期保管後の再溶解粒径の増大を抑制する点より、１５０×１０-2以下が好ましく、３０×１０-2以下がより好ましく、２０×１０-2以下がさらに好ましく、１０×１０-2以下が最も好ましい。生乳感をより向上させる点より、０．０１×１０-2以上が好ましく、５０×１０-2以上がより好ましく、８０×１０-2以上がさらに好ましく、１１０×１０-2以上が最も好ましい。粉末油脂の再溶解時のメディアン粒径の標準偏差を小さくし、粉末油脂の長期保管後の再溶解粒径の増大を抑制し、生乳感の向上も図れるという点から、０．０１×１０-2～３０．０×１０-2が好ましく、０．１０×１０-2～２０．０×１０-2がより好ましく、０．１５×１０-2～１０．０×１０-2がさらに好ましい。ここで固形分とは、該乳由来素材から水分を除いたものである。 In the powdered fat of the present invention, the mass ratio of the solid content of the undried milk-derived material containing whey protein to the fat (solid content of the undried water-soluble milk-derived material/fat) is 0.01 × 10 -2 to 150×10 −2 is preferred. It is preferably 150×10 −2 or less, more preferably 30×10 −2 from the viewpoint of reducing the standard deviation of the median particle size when the powdered oil is re-dissolved and suppressing the increase in the re-dissolved particle size of the powdered oil after long-term storage. is more preferably 20×10 −2 or less, and most preferably 10×10 −2 or less. From the point of further improving the feeling of raw milk, it is preferably 0.01×10 −2 or more, more preferably 50×10 −2 or more, still more preferably 80×10 −2 or more, and most preferably 110×10 −2 or more. 0.01×10 - 2 to 30.0×10 -2 is preferred, 0.10×10 -2 to 20.0×10 -2 is more preferred, and 0.15×10 -2 to 10.0×10 -2 is even more preferred. Here, the solid content is the milk-derived material from which water is removed.
さらに、本発明の粉末油脂は、ホエイタンパク質を含む乾燥された乳由来素材を配合することができる。ホエイタンパク質を含む乾燥された乳由来素材を配合することで、粉末油脂の再溶解時の粒径の標準偏差を小さくすることができるため、長期保管後であっても、粉末油脂の再溶解粒径の増大を抑制でき、かつ風味として、ミドルからラストのミルク感を向上させることができる。 Furthermore, the powdered fat of the present invention can be blended with a dried milk-derived material containing whey protein. By blending a dried milk-derived material containing whey protein, it is possible to reduce the standard deviation of the particle size when re-dissolving the powdered fat, so even after long-term storage, the re-dissolved grains of the powdered fat The increase in diameter can be suppressed, and the milky feeling from the middle to the last can be improved as a flavor.
ホエイタンパク質を含む乾燥された乳由来素材において、ホエイタンパク質を含むとは、カゼイン沈殿物に由来しないものをいう。ここでカゼイン沈殿物とは、主に、脱脂乳からレンネットや酸を用いてカゼインを沈殿、凝固させ、乳清から分離したものをいう。ろ過により濃縮する濃縮ミルクタンパク質はカゼインと共にホエイタンパク質を含んでいるが、カゼイン単独ではミドルからラストのミルク感が得られない。 In the dried milk-derived material containing whey protein, "containing whey protein" refers to those not derived from casein sediment. Here, the casein sediment mainly refers to a product obtained by precipitating and solidifying casein from skim milk using rennet or acid and separating it from whey. Concentrated milk protein, which is concentrated by filtration, contains whey protein along with casein, but casein alone does not provide a mid-to-last milkiness.
ホエイタンパク質を含む乾燥された乳由来素材には、生乳、牛乳、特別牛乳又は生水牛乳や、乳脂肪分を遠心分離等により除去する工程、あるいは、乳酸菌で発酵させ、又は乳に酵素若しくは酸を加えて乳清を分離する工程、あるいはこれらにろ過による濃縮を組み合わせる工程を経て、最後にほとんど全ての水分を除去し、粉末状にしたものが包含される。 Dry milk-derived materials containing whey protein include raw milk, milk, special milk or raw buffalo milk, a process of removing milk fat by centrifugation or the like, fermentation with lactic acid bacteria, or addition of enzymes or acids to milk and separating the whey, or a step of combining these with concentration by filtration, and finally removing almost all of the water and pulverizing.
ホエイタンパク質を含む乾燥された乳由来素材としては、特に限定されないが、例えば、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、タンパク質濃縮ホエイパウダー、ホエイチーズ（ＷＣ）パウダー、ホエイプロテインコンセントレート（ＷＰＣ）パウダー、ホエイプロテインアイソレート（ＷＰＩ）、バターミルクパウダー、トータルミルクプロテインパウダー等が挙げられる。これらの中でも、ミドルからラストのミルク感を向上させる点から、タンパク質濃縮ホエイパウダー、ホエイパウダー、バターミルクパウダーが好ましく、タンパク質濃縮ホエイパウダー、バターミルクパウダーがより好ましい。 Dry milk-derived materials containing whey protein are not particularly limited, but for example, whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, whey cheese (WC) powder, whey protein concentrate ( WPC) powder, whey protein isolate (WPI), buttermilk powder, total milk protein powder and the like. Among these, protein-concentrated whey powder, whey powder, and buttermilk powder are preferred, and protein-concentrated whey powder and buttermilk powder are more preferred, from the viewpoint of improving the milkiness from middle to last.
ホエイタンパク質を含む乾燥された乳由来素材は、水分量が、該乳由来素材の全量に対して好ましくは１５質量％未満、より好ましくは１０質量％以下、さらに好ましくは５質量％以下である。 The dry milk-derived material containing whey protein preferably has a water content of less than 15% by mass, more preferably 10% by mass or less, and even more preferably 5% by mass or less, relative to the total amount of the milk-derived material.
本発明の粉末油脂における、ホエイタンパク質を含む乾燥された乳由来素材の配合量は、特に限定されないが、風味として、ミドルからラストのミルク感を向上させる点から、粉末油脂の全量に対して、固形分として０．０１質量％以上が好ましく、０．１質量％以上がより好ましく、０．５質量％以上がさらに好ましく、０．８質量％以上が特に好ましい。また、再溶解粒径の増大を抑制できる点から、２０質量％以下が好ましく、１５質量％以下がより好ましく、１１質量％以下がさらに好ましい。ここで固形分とは、該乳由来素材から水分を除いたものである。 The amount of the dried milk-derived material containing whey protein in the powdered fat of the present invention is not particularly limited, but from the viewpoint of improving the milk feeling from the middle to the last as a flavor, The solid content is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.5% by mass or more, and particularly preferably 0.8% by mass or more. Moreover, from the viewpoint of suppressing an increase in the redissolved particle size, the content is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 11% by mass or less. Here, the solid content is the milk-derived material from which water is removed.
本発明の粉末油脂における、ホエイタンパク質を含む未乾燥の乳由来素材の固形分と、ホエイタンパク質を含む乾燥された乳由来素材の固形分との質量比（未乾燥の乳由来素材の固形分／乾燥された乳由来素材の固形分）は、０．０１～９００が好ましい。粉末油脂の再溶解時のメディアン粒径の標準偏差を小さくし、粉末油脂の長期保管後の再溶解粒径の増大を抑制する点より、９００以下が好ましく、２０以下がより好ましく、１５以下がさらに好ましく、１０以下が最も好ましい。生乳感をより向上させる点より、０．０１以上が好ましく、０．０９以上がより好ましい。ここで固形分とは、該乳由来素材から水分を除いたものである。 In the powdered fat of the present invention, the mass ratio of the solid content of the undried milk-derived material containing whey protein and the solid content of the dried milk-derived material containing whey protein (solid content of undried milk-derived material / The solid content of the dried milk-derived material) is preferably 0.01 to 900. It is preferably 900 or less, more preferably 20 or less, more preferably 15 or less, from the viewpoint of reducing the standard deviation of the median particle size when re-dissolving the powdered fat and suppressing the increase in the re-dissolved particle size after long-term storage of the powdered fat. More preferably, 10 or less is the most preferable. It is preferably 0.01 or more, more preferably 0.09 or more, from the viewpoint of further improving the feeling of raw milk. Here, the solid content is the milk-derived material from which water is removed.
本発明の粉末油脂は、上記成分の他に、タンパク質、糖質、及び乳化剤の少なくともいずれかを好ましく配合することができる。 The powdered fat of the present invention can preferably contain at least one of proteins, carbohydrates, and emulsifiers in addition to the above components.
タンパク質は、油滴の分散性を高め、乳化安定剤として機能する。本発明の粉末油脂は製造時の水中油型乳化物の油滴を維持したまま粗粒化するが、タンパク質により細かい油滴が分散した構造を保持する。またタンパク質及び糖質は、粉末化基材として機能し、乾燥後の本発明の粉末油脂は、油脂が粉末化基材で覆われた（カプセル化した）形状となっている。乳化剤は、油滴の分散性や安定性をより高めることができる。 Protein enhances the dispersibility of oil droplets and functions as an emulsion stabilizer. The powdered fat of the present invention is coarsened while maintaining the oil droplets of the oil-in-water emulsion at the time of production, but retains a structure in which fine oil droplets are dispersed by the protein. In addition, the protein and carbohydrate function as a powdered base material, and the powdered fat of the present invention after drying has a shape in which the oil is covered (encapsulated) with the powdered base material. Emulsifiers can further enhance the dispersibility and stability of oil droplets.
以上に説明したホエイタンパク質を含む未乾燥のもしくは乾燥された乳由来素材に含まれるタンパク質も、上記のような機能に寄与し得るが、それ以外のタンパク質を配合することで上記のような機能を十分に発揮できる。 The protein contained in the undried or dried milk-derived material containing the whey protein described above can also contribute to the above functions. can perform sufficiently.
上記タンパク質としては、特に限定されないが、例えば、上記ホエイタンパク質を含む未乾燥の乳由来素材やホエイタンパク質を含む乾燥された乳由来素材以外の乳タンパク、大豆タンパク、えんどうタンパク質、そら豆タンパク質、米タンパク質、小麦タンパク、コラーゲン、ゼラチン等が挙げられる。また、これらのようなタンパク質の分解物を用いることができ、本発明においては上記タンパク質の分解物もタンパク質と表記する。これらは１種単独で用いてもよく、２種以上を組み合わせて使用してもよい。 The protein is not particularly limited, but for example, milk protein other than undried milk-derived material containing whey protein, dried milk-derived material containing whey protein, soybean protein, pea protein, broad bean protein, rice Examples include protein, wheat protein, collagen, and gelatin. In addition, hydrolyzates of proteins such as these can be used, and in the present invention, hydrolysates of the above proteins are also referred to as proteins. These may be used individually by 1 type, and may be used in combination of 2 or more type.
タンパク質としては、上記未乾燥の乳由来素材や乾燥された乳由来素材以外の乳タンパク質を好ましく使用できる。乳タンパク質は、牛乳等の乳由来タンパク質であり、乳由来のタンパク質は、およそ８０質量％がカゼインであり、残りの２０質量％は乳清タンパク質が占めている。乳タンパク質としては、特に限定されないが、例えば、カゼインナトリウム、カゼインカリウム、酸カゼイン、レンネットカゼイン、それらの分解物である乳ペプチド等が挙げられる。これらの中でも、カゼイン由来の乳タンパク質が好ましく、カゼイン由来の乳タンパク質としては、カゼインナトリウム、カゼインカリウム、酸カゼイン、カゼイン加水分解物（乳ペプチド）が好ましい。 As the protein, a milk protein other than the undried milk-derived material and the dried milk-derived material can be preferably used. Milk protein is a protein derived from milk such as cow's milk, and approximately 80% by mass of the milk-derived protein is casein, and the remaining 20% by mass is whey protein. Examples of milk proteins include, but are not limited to, sodium caseinate, potassium caseinate, acid casein, rennet casein, and decomposed products thereof such as milk peptides. Among these, casein-derived milk proteins are preferable, and casein-derived milk proteins are preferably sodium caseinate, potassium caseinate, acid casein, and casein hydrolyzate (milk peptide).
本発明の粉末油脂における上記タンパク質の配合量は、上記未乾燥の乳由来素材や乾燥された乳由来素材の種類や量にもより、特に限定されないが、例えばカゼイン由来の乳タンパク質を使用する場合、乾燥粉末化前の乳化液の粘度が高くなり過ぎず、良好な粉末油脂を得ることができる点から、粉末油脂の全量に対して３０質量以下が好ましく、２０質量％以下がより好ましく、１～１０質量％がさらに好ましく、１．５～６質量％が特に好ましく、２．５～６質量％が最も好ましい。 The amount of the protein in the powdered fat of the present invention is not particularly limited depending on the type and amount of the undried milk-derived material and the dried milk-derived material, but for example, when using casein-derived milk protein , from the point that the viscosity of the emulsified liquid before dry powderization does not become too high and a good powdered fat can be obtained, the total amount of the powdered fat is preferably 30% by mass or less, more preferably 20% by mass or less. ~10% by weight is more preferred, 1.5 to 6% by weight is particularly preferred, and 2.5 to 6% by weight is most preferred.
上記糖質としては、特に限定されないが、例えば、グルコース、フルクトース、ガラクトース、マンノース等の単糖類、ラクトース、スクロース、マルトース、トレハロース等の二糖類、マルトトリオース等の三糖類、マルトペンタオース等の四糖類、オリゴ糖、デキストリン、デンプン等の多糖類、増粘多糖類、糖アルコール等が挙げられる。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。これらの中でも、二糖類、三糖類、多糖類が好ましく、分散性が良好な粉末油脂を得ることができる点から、デキストリンがより好ましい。 The carbohydrates are not particularly limited, but examples include monosaccharides such as glucose, fructose, galactose and mannose; disaccharides such as lactose, sucrose, maltose and trehalose; trisaccharides such as maltotriose; Tetrasaccharides, oligosaccharides, dextrin, polysaccharides such as starch, thickening polysaccharides, sugar alcohols and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type. Among these, disaccharides, trisaccharides, and polysaccharides are preferred, and dextrin is more preferred from the viewpoint of obtaining a powdered oil with good dispersibility.
デキストリンは、デンプンを化学的又は酵素的方法により低分子化したデンプン部分加水分解物であり、市販品等を使用できる。デンプンの原料としては、例えば、コーン、キャッサバ、米、馬鈴薯、甘藷、小麦等が挙げられる。デキストリンとして具体的には、水あめ、粉あめ、マルトデキストリン、サイクロデキストリン、焙焼デキストリン、分岐サイクロデキストリン、難消化性デキストリン等が挙げられる。デキストリンのＤＥは、特に限定されないが、５～４０が挙げられ、乾燥粉末化前の乳化液の粘度が高くなり過ぎず、良好な粉末油脂を得ることができる点から、１０～３５が好ましい。ＤＥ（Dextrose Equivalent）とは、デキストリンの構成単位であるグルコース残基の鎖長の指標となるものであり、デキストリン中の還元糖の含有量（％）を示す値である。値が大きいほどデキストリンの鎖長は短くなる。ＤＥ値はウィルシュテッターシューデル法により測定することができる。 Dextrin is a starch partial hydrolyzate obtained by chemically or enzymatically reducing the molecular weight of starch, and commercially available products can be used. Starch raw materials include, for example, corn, cassava, rice, potato, sweet potato, and wheat. Specific examples of dextrin include starch syrup, powdered candy, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and indigestible dextrin. The DE of the dextrin is not particularly limited, but is preferably 5 to 40, and preferably 10 to 35 from the viewpoint that the viscosity of the emulsified liquid before dry powderization does not become too high and a good powdered oil can be obtained. DE (Dextrose Equivalent) is an index for the chain length of glucose residues, which are 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 DE value can be measured by the Willstetter-Schudel method.
デンプンとしては、例えば、馬鈴薯デンプン、コーンスターチ、小麦デンプン、米デンプン、甘藷デンプン、タピオカデンプン、緑豆デンプン、サゴデンプン、コーン、ワキシーコーン、馬鈴薯、タピオカ等を原料とし、これをエーテル化処理したカルボキシメチルデンプン、ヒドロキシプロピルデンプンや、エステル化処理したリン酸デンプン、オクテニルコハク酸デンプン、酢酸デンプン、湿熱処理デンプン、酸処理デンプン、架橋処理デンプン、α化処理デンプン等が挙げられる。 Starches include, for example, 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. , hydroxypropyl starch, esterified starch phosphate, starch octenylsuccinate, starch acetate, heat-moisture-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, and the like.
増粘多糖類としては、例えば、プルラン、アラビアガム、キサンタンガム、トラガントガム、ジェランガム、グアーガム、ローカストビーンガム、タマリンドシードガム、カラギーナン、寒天、ＬＭペクチン、ＨＭペクチン等が挙げられる。 Examples of polysaccharide thickeners include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin and the like.
本発明の粉末油脂における糖質の配合量は、特に限定されないが、油脂量４０質量％以上で粉末化の特性を良好なものとし、かつ喫食、喫飲時に最初に感じる生乳感が良好である点から、粉末油脂の全量に対して１質量％以上が好ましく、３質量％以上がより好ましく、５質量％以上がさらに好ましく、８質量％以上が特に好ましい。また５８質量％以下が好ましく、５５質量％以下がより好ましく、５３質量％以下がさらに好ましく、５０質量％以下が特に好ましい。 The amount of saccharide blended in the powdered oil of the present invention is not particularly limited, but when the amount of oil is 40% by mass or more, good powdering characteristics are obtained, and the raw milk feeling first felt when eating and drinking is good. 1% by mass or more is preferable, 3% by mass or more is more preferable, 5% by mass or more is still more preferable, and 8% by mass or more is particularly preferable with respect to the total amount of the powdered oil. Moreover, it is preferably 58% by mass or less, more preferably 55% by mass or less, even more preferably 53% by mass or less, and particularly preferably 50% by mass or less.
上記乳化剤としては、特に限定されないが、例えば、レシチン、グリセリン脂肪酸エステル（モノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル（ジアセチル酒石酸モノグリセライド、コハク酸モノグリセライド、クエン酸モノグリセライド、乳酸モノグリセライド等）、ポリグリセリン脂肪酸エステル）、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム等が挙げられる。これらの乳化剤は１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 Examples of the emulsifier include, but are not limited to, lecithin, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, glycerin organic acid fatty acid ester (diacetyltartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, etc.). , polyglycerin fatty acid ester), polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, calcium stearoyl lactylate, and the like. These emulsifiers may be used singly or in combination of two or more.
乳化剤の配合量は、特に限定されないが、粉末油脂の製造時、保管時、使用時の乳化安定性を保持する点から、油脂の全量に対して０．０５質量％以上であることが好ましく、０．５質量％以上であることがより好ましく、１．５質量％以上であることがさらに好ましく、２．５質量％以上が特に好ましい。また、乳化剤によるえぐみの発生を抑制する点から、油脂の全量に対して３０質量％以下であることが好ましく、２０質量％以下であることがより好ましく、１５質量％以下であることがさらに好ましく、１０質量％以下が特に好ましい。 The amount of the emulsifier is not particularly limited, but from the viewpoint of maintaining emulsification stability during production, storage, and use of the powdered fat, it is preferably 0.05% by mass or more with respect to the total amount of fat, It is more preferably 0.5% by mass or more, still more preferably 1.5% by mass or more, and particularly preferably 2.5% by mass or more. In addition, from the viewpoint of suppressing the occurrence of harshness due to the emulsifier, it is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 15% by mass or less with respect to the total amount of fats and oils. Preferably, 10% by mass or less is particularly preferable.
本発明の粉末油脂には、本発明の効果を損なわない範囲内において、前記の成分以外の他の成分を配合することができる。このような他の成分としては、特に限定されないが、例えば、油脂の劣化を抑制する酸化防止剤、乳タンパクを配合した場合に再溶解時の分散性を高めるリン酸塩や、着色料、フレーバー等が挙げられる。 The powdered fats and oils of the present invention may contain other ingredients other than the above-described ingredients within a range that does not impair the effects of the present invention. Such other ingredients are not particularly limited, but for example, antioxidants that suppress deterioration of fats and oils, phosphates that enhance dispersibility when redissolving when milk proteins are blended, colorants, flavors etc.
（粉末油脂の製造方法）
本発明の粉末油脂の製造方法は、特に限定されない。好ましくは、本発明の粉末油脂は、油脂、ホエイタンパク質を含む未乾燥の乳由来素材、水、及び必要に応じて他の成分を配合して水中油型乳化物を調製し、その後水中油型乳化物を乾燥粉末化することによって製造することができる。
(Method for producing powdered fat)
The method for producing the powdered fat of the present invention is not particularly limited. Preferably, the powdered fat of the present invention is prepared by blending the fat, an undried milk-derived material containing whey protein, water, and other ingredients as necessary to prepare an oil-in-water emulsion, and then an oil-in-water emulsion. It can be produced by dry powdering the emulsion.
水中油型乳化物を乾燥粉末化する方法としては、一般的に知られている噴霧乾燥法、真空凍結乾燥法、真空乾燥法等を用いることができる。これらの中でも、噴霧乾燥法によって得られる噴霧乾燥型粉末油脂が好ましい。 As a method for drying and pulverizing the oil-in-water emulsion, a generally known spray drying method, vacuum freeze drying method, vacuum drying method, or the like can be used. Among these, a spray-dried powdered oil obtained by a spray-drying method is preferable.
水中油型乳化物は、水相と、油脂を含む油相を混合して調製することができる。例えば、次の乳化工程及び均質化工程によって調製することができる。 An oil-in-water emulsion can be prepared by mixing an aqueous phase and an oil phase containing fats and oils. For example, it can be prepared by the following emulsifying and homogenizing steps.
乳化工程では、各原材料を乳化機の撹拌槽に投入して撹拌混合する。水とその他の原材料の配合比は、特に限定されないが、例えば、油脂、及び、ホエイタンパク質を含む未乾燥の乳由来素材を含む原材料（更にその他の成分を配合する場合にはそれらも含む。）を前記のような配合範囲とし、これらの合計量１００質量部に対して水５０～２００質量部の範囲内にすることができる。各原材料の配合手順は、特に限定されないが、例えば、ホエイタンパク質を含む未乾燥の乳由来素材や、ホエイタンパク質を含む乾燥された乳由来素材、タンパク質、糖質等を配合する場合にはこれらの水溶性成分を水に室温で分散後、加熱下に攪拌し、あるいは当該水溶性成分を加熱した水に分散、攪拌して完全に溶解させ水相とした後、撹拌槽に設置されたホモミキサー等の攪拌装置で攪拌しながら、加熱溶解させた油相を滴下して乳化することができる。乳化剤を配合する場合には、通常は、油溶性乳化剤は油相に、水溶性乳化剤は水相に配合する。 In the emulsification step, each raw material is put into a stirring vessel of an emulsifier and stirred and mixed. The blending ratio of water and other raw materials is not particularly limited, but for example, raw materials containing undried milk-derived materials including oils and fats and whey protein (In addition, when other ingredients are blended, they are also included.) can be within the range of 50 to 200 parts by mass of water per 100 parts by mass of the total amount. The procedure for blending each raw material is not particularly limited. After dispersing the water-soluble component in water at room temperature and stirring under heating, or dispersing the water-soluble component in heated water and stirring to completely dissolve it to form an aqueous phase, a homomixer installed in a stirring tank. The heated and dissolved oil phase can be added dropwise for emulsification while being stirred by a stirring device such as the above. When emulsifiers are added, oil-soluble emulsifiers are generally added to the oil phase, and water-soluble emulsifiers are added to the aqueous phase.
均質化工程では、乳化工程において得られた乳化液を圧力式ホモジナイザーに供給することによって油滴サイズが微細化される。例えば、市販の圧力式ホモジナイザーを用いて、３０～２５０ｋｇｆ／ｃｍ2程度の圧力をかけて均質化し、油滴サイズを微細化することができる。なお、乾燥粉末化前において加熱殺菌工程を設けてもよい。 In the homogenization step, the emulsion obtained in the emulsification step is supplied to a pressure homogenizer to refine the oil droplet size. For example, using a commercially available pressure homogenizer, a pressure of about 30 to 250 kgf/cm 2 can be applied for homogenization to reduce the oil droplet size. A heat sterilization step may be provided before dry powderization.
次に、噴霧乾燥法によって乾燥粉末化する場合には、均質化した乳化液を高圧ポンプで噴霧乾燥機の入口に供給し、高温熱風を吹き込み、噴霧乾燥機の槽内に上方から噴霧する。噴霧乾燥された粉末は槽内底部に堆積される。噴霧乾燥機としては、例えば、ロータリーアトマイザー方式やノズル方式で噴霧するスプレードライヤーを用いることができる。噴霧乾燥された粉末は、噴霧乾燥機の槽内底部に堆積されるので、該粉末を取り出すことによって、粉末油脂を製造することができる。 Next, in the case of drying and pulverizing by spray drying, the homogenized emulsion is supplied to the inlet of the spray dryer with 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 a rotary atomizer system or a nozzle system can be used. Since the spray-dried powder is deposited on the bottom of the tank of the spray dryer, powdered oil can be produced by removing the powder.
本発明の粉末油脂は、食用油脂がカプセル化されているため、べとつきがなく、計量等もしやすい。また他の粉体類とも容易に混合することができ、ケーキングや油染みを生じないため、混合量の制約がない。そして微細な食用油脂が粉末化基材によりカプセル化されているため、直接空気に接する面積が少なく、油脂の劣化が遅くなり保存性にも優れている。 Since the powdered fat of the present invention is an edible fat that is encapsulated, it is non-sticky and easy to weigh. In addition, since it can be easily mixed with other powders and does not cause caking or oil staining, there is no restriction on the mixing amount. In addition, since fine edible fats and oils are encapsulated by the powdered base material, the area in direct contact with air is small, and deterioration of the fats and oils is delayed, resulting in excellent preservability.
このような本発明の粉末油脂は水中油型乳化物を乾燥したものであり、水に添加すると元の水中油型乳化物となり、油滴が再分散した状態となる。再溶解時の油滴のメディアン径は、好ましくは０．３～２μｍであり、より好ましくは０．５～１．５μｍである。 Such a powdered fat of the present invention is obtained by drying an oil-in-water emulsion, and when added to water, it becomes the original oil-in-water emulsion, in which oil droplets are redispersed. The median diameter of the oil droplets upon redissolution is preferably 0.3 to 2 μm, more preferably 0.5 to 1.5 μm.
ここで、油滴のメディアン径は、次のいずれかの方法で測定することができ、本発明の粉末油脂は、以下の方法で測定されたメディアン径が、前記の範囲内にあることが好ましい。
粉末油脂を水に分散させて、水分散液中の油滴の粒度分布をレーザー回折散乱法によって測定し、粒度分布からメディアン径を算出する。
このメディアン径は、島津製作所製ＳＡＬＤ－２３００湿式レーザー回折装置等の粒度分布測定装置により体積基準として測定する。
Here, the median diameter of the oil droplets can be measured by any of the following methods, and the median diameter of the powdered fat of the present invention measured by the following method is preferably within the above range. .
The powdered oil is dispersed in water, the particle size distribution of oil droplets in the aqueous dispersion is measured by a laser diffraction scattering method, and the median diameter is calculated from the particle size distribution.
This median diameter is measured on a volume basis with a particle size distribution analyzer such as a SALD-2300 wet laser diffractometer manufactured by Shimadzu Corporation.
油滴のメディアン径が前記の範囲内であると、本発明の粉末油脂の配合では、飲料用やスープ類用として用いた場合には、白濁度が向上し、製菓製パン等の食品用として用いた場合には、生地への分散性が非常に良くなる。 When the median diameter of the oil droplets is within the above range, the blending of the powdered fats and oils of the present invention improves the degree of cloudiness when used for beverages and soups, and is suitable for foods such as confectionery and bread. When used, the dispersibility in the fabric is very good.
（用途）
本発明の粉末油脂の用途は、特に限定されず、例えば、飲食品に配合することができる。飲食品として具体的には、例えば、飲料（コーヒー飲料、茶飲料等）、スープ類（コーンポタージュ等）、焼成品（菓子、パン類等）、惣菜類、デザート類（冷菓等）、麺類等が挙げられる。本発明の粉末油脂を飲食品に配合する場合、これらの中でも、風味としてトップの生乳感が求められる、加熱処理される飲食品（コーヒー飲料、茶飲料、スープ類、焼成品等）が好ましい。
(Application)
Applications of the powdered fat of the present invention are not particularly limited, and for example, it can be blended in foods and drinks. Specific examples of food and drink include beverages (coffee beverages, tea beverages, etc.), soups (corn potage, etc.), baked goods (sweets, breads, etc.), side dishes, desserts (frozen desserts, etc.), noodles, etc. is mentioned. When the powdered fats and oils of the present invention are blended into food and drink, among these, heat-treated food and drink (coffee drinks, tea drinks, soups, baked goods, etc.) that are required to have the top raw milk flavor are preferable.
以下に、実施例により本発明を更に詳しく説明するが、本発明はこれらの実施例に限定されるものではない。なお、表１Ａ～１Ｇに示す配合量は質量％を示す。ホエイタンパク質を含む未乾燥の乳由来素材、及びホエイタンパク質を含む乾燥された乳由来素材の配合量は、水分を除いた固形分として示している。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples. The blending amounts shown in Tables 1A to 1G are mass %. The loadings of the undried milk-derived material containing whey protein and the dry milk-derived material containing whey protein are shown as solids content excluding water.
（粉末油脂の製造）
実施例及び比較例では次の手順により粉末油脂を作製した。油脂を７０℃に調温後、配合に含む場合には乳化剤を添加し油相を調製した。水を６０℃に調温後、ホエイタンパク質を含む未乾燥の乳由来素材、カゼインナトリウム、糖質、配合に含む場合にはホエイタンパク質を含む乾燥した乳由来素材を添加し、水相を調製した。
水相を６０℃に維持し、水相をホモミキサーで攪拌しながら油相の全量を添加し、水中油型に乳化させた。これにより、表１Ａ～１Ｇの全配合１００質量部に対し、５０質量部の水が入った乳化液を得た。
その後、得られた乳化液を、圧力式ホモジナイザーを用いて１５０ｋｇ／ｃｍ2の圧力で処理し、均質化した。
この均質化した乳化液を、ノズル式スプレードライヤーを用いて噴霧乾燥することにより粉末化して粉末油脂を得た（噴霧乾燥条件：入口温度２１０℃）。なお、表１Ａ～１Ｇはスプレードライ後の粉末油脂の配合組成を示している。これらの粉末油脂は、以下の飲食品の原料に用いた。
(Production of powdered fats and oils)
In Examples and Comparative Examples, powdered fats and oils were produced by the following procedure. After adjusting the temperature of the oil to 70° C., an emulsifier was added to prepare an oil phase, if included in the formulation. After adjusting the temperature of the water to 60° C., the undried milk-derived material containing whey protein, sodium caseinate, carbohydrates, and the dry milk-derived material containing whey protein when included in the formula were added to prepare an aqueous phase. .
The water phase was maintained at 60° C., and the entire amount of the oil phase was added while stirring the water phase with a homomixer to emulsify the mixture into an oil-in-water type. As a result, an emulsified liquid containing 50 parts by mass of water per 100 parts by mass of all formulations in Tables 1A to 1G was obtained.
After that, the resulting emulsion was treated with a pressure homogenizer at a pressure of 150 kg/cm 2 and homogenized.
The homogenized emulsion was spray-dried using a nozzle type spray dryer to obtain a powdered oil (spray-drying conditions: inlet temperature 210° C.). Tables 1A to 1G show the composition of the powdered oil after spray drying. These powdered fats and oils were used as raw materials for the following foods and drinks.
以下の各官能評価において、パネルは、五味（甘味、酸味、塩味、苦味、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テスト、日本電色工業製ＳＥ６０００等の色差測定装置による色差ΔＥ＝０．８の識別テストを実施し、その
各々のテストで適合と判断された２０～５０代の男性８名、女性１２名を選抜した。
In each of the following sensory evaluations, the panel used five tastes (sweetness, sourness, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, standard olfaction test, Nippon Denshoku Kogyo SE6000 Eight men and 12 women in their 20s to 50s who were judged to be suitable in each test were selected.
［生乳感の評価］
実施例及び比較例の粉末油脂を、２５℃で１日保管後、パネル２０名で試食し、トップに感じる生乳感について、下記の基準で評価した。
◎＋：２０名中１８名以上が、良好であると評価した。
◎：２０名中１６名～１７名が、良好であると評価した。
〇＋：２０名中１４名～１５名が、良好であると評価した。
〇：２０名中１２名～１３名が、良好であると評価した。
〇－：２０名中１０名～１１名が、良好であると評価した。
△：２０名中７名～９名が、良好であると評価した。
×：２０名中６名以下が、良好であると評価した。
[Evaluation of raw milk feeling]
The powdered oils and fats of Examples and Comparative Examples were stored at 25° C. for 1 day, then tasted by a panel of 20 people, and the taste of raw milk felt at the top was evaluated according to the following criteria.
⊚+: 18 or more out of 20 evaluated it as good.
A: 16 to 17 out of 20 evaluated it as good.
◯+: 14 to 15 out of 20 evaluated it as good.
Good: 12 to 13 out of 20 evaluated it as good.
○-: 10 to 11 out of 20 evaluated it as good.
Δ: 7 to 9 out of 20 evaluated it as good.
×: 6 or less out of 20 evaluated it as good.
［ミルク感の評価］
実施例及び比較例の粉末油脂を、２５℃で１日間保管後、上記パネル２０名で試食し、ミドルからラストに感じるミルク感について、下記の基準でその風味を評価した。
◎：２０名中１６名以上が、良好であると評価した。
〇：２０名中１０名～１５名が、良好であると評価した。
×：２０名中９名以下が、良好であると評価した。
[Evaluation of milk feeling]
The powdered oils and fats of Examples and Comparative Examples were stored at 25° C. for 1 day, and then tasted by the panel of 20 people described above.
⊚: 16 or more out of 20 evaluated it as good.
Good: 10 to 15 out of 20 evaluated it as good.
x: Nine or less out of 20 evaluated it as good.
［再溶解時の乳化安定性］
実施例及び比較例の粉末油脂を溶解させた際の油滴径（メディアン径）を島津製作所製ＳＡＬＤ－２３００湿式レーザー回折装置を用いて測定し、再溶解時の乳化安定性について以下の基準に基づき評価した。
◎＋：メディアン径（粉）が１．０μｍ未満であり、標準偏差が０．３未満である。
◎：メディアン径（粉）が１．０μｍ未満であり、標準偏差が０．３以上０．６未満である。
○＋：メディアン径（粉）が１．０μｍ以上２．０μｍ未満であり、標準偏差が０．３未満である。
○：メディアン径（粉）が１．０μｍ以上２．０μｍ未満であり、標準偏差が０．３以上０．６未満である。
×：メディアン径（粉）が２．０μｍ以上であるか、又は、標準偏差が０．６以上である。
[Emulsion stability during re-dissolution]
The oil droplet diameter (median diameter) when the powdered oils and fats of Examples and Comparative Examples were dissolved was measured using a SALD-2300 wet laser diffraction device manufactured by Shimadzu Corporation, and the emulsification stability during redissolution was measured according to the following criteria. evaluated based on
⊚+: The median diameter (powder) is less than 1.0 μm and the standard deviation is less than 0.3.
A: The median diameter (powder) is less than 1.0 µm, and the standard deviation is 0.3 or more and less than 0.6.
◯+: The median diameter (powder) is 1.0 μm or more and less than 2.0 μm, and the standard deviation is less than 0.3.
Good: The median diameter (powder) is 1.0 μm or more and less than 2.0 μm, and the standard deviation is 0.3 or more and less than 0.6.
x: The median diameter (powder) is 2.0 µm or more, or the standard deviation is 0.6 or more.
（食パンの作製）
実施例及び比較例の粉末油脂を使用した食パンを、下記の配合と工程により作製し、２５℃で１日保管後、パネル２０名で試食し、下記の基準で評価した。
・中種配合
強力粉 ７０質量部
イースト ２．５質量部
イーストフード ０．１質量部
水 ４０質量部
・中種工程
ミキシング 低速３分 中低速１分（フック使用）
捏上温度 ２４℃
発 酵 発酵室温２７℃ 湿度７５％ ４時間
・本捏配合
強力粉 ３０質量部
上白糖 ６質量部
食塩 １．８質量部
脱脂粉乳 ２質量部
粉末油脂 ６質量部
水 ２５質量部
・本捏工程（本捏配合の全素材及び中種生地全量を添加）
ミキシング 低速３分 中低速８分
捏上温度 ２８℃
フロアータイム ２８℃ ２０分
生地分割 ２３０ｇ
ベンチタイム ２８℃ ２０分
成 型 モルダーで５ｍｍに延ばしロール型に成型
Ｕ型にしてプルマン型に６本詰め
ホイロ 室温３８℃ 湿度８０％ ４０分
焼 成 ２００℃ ４０分
(Preparation of bread)
Breads using the powdered fats and oils of Examples and Comparative Examples were prepared according to the following formulation and steps, stored at 25° C. for one day, tasted by a panel of 20 people, and evaluated according to the following criteria.
・Medium seed mixture Strong flour 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 part by mass Water 40 parts by mass ・Medium seed process Mixing low speed 3 minutes medium low speed 1 minute (using hook)
Kneading temperature 24℃
Fermentation Fermentation Room temperature 27°C Humidity 75% 4 hours/Main kneading mix Strong flour 30 parts by weight White sugar 6 parts by weight Salt 1.8 parts by weight Skimmed milk powder 2 parts by weight Powdered oil 6 parts by weight Water 25 parts by weight Main kneading process (main kneading process) Add all the ingredients of kneading and the whole amount of medium dough)
Mixing low speed 3 minutes medium low speed 8 minutes Kneading temperature 28℃
Floor time 28°C 20 minutes Dough division 230g
Bench time 28°C 20 minutes Molding Stretched to 5 mm with a molder and molded into a roll mold
Make a U-shape and pack 6 in a Pullman shape.
［食パンの風味］
実施例及び比較例の粉末油脂を使用した食パンを２５℃で１日保管後、上記生乳感、ミルク感の評価と同様の基準により、評価した。
[Bread flavor]
The breads using the powdered fats and oils of Examples and Comparative Examples were stored at 25° C. for 1 day, and then evaluated according to the same criteria as the evaluation of raw milk feeling and milk feeling.
（パウンドケーキの作製）
実施例及び比較例の粉末油脂を使用したパウンドケーキを、下記の配合と工程により作製し、２５℃で１日保管後、上記パネル２０名で試食し、下記の基準で評価した。
粉末油脂、マーガリン、上白糖をボールに入れ、１０コートミキサーを用いて高速で撹拌し、比重０．７５に調整した。全卵を徐々に加えて混ぜ合わせた。薄力粉、ベーキングパウダーを投入し、低速で１分間攪拌した（最終比重０．８５）。生地をパウンド型に３５０ｇ入れ、１７５℃のオーブンで４５分間焼成した。
（パウンドケーキの配合）
薄力粉 １００質量部
上白糖 １００質量部
全卵 １００質量部
ベーキングパウダー １質量部
粉末油脂 １５質量部
マーガリン ９２．５質量部
(Preparation of pound cake)
Pound cakes using the powdered fats and oils of Examples and Comparative Examples were prepared according to the following formulation and steps, stored at 25° C. for one day, tasted by the 20 panelists described above, and evaluated according to the following criteria.
Powdered fat, margarine, and refined sugar were placed in a bowl and stirred at high speed using a 10 coat mixer to adjust the specific gravity to 0.75. The whole egg was gradually added and mixed. Soft flour and baking powder were added and stirred at low speed for 1 minute (final specific gravity 0.85). 350 g of the dough was placed in a pound mold and baked in an oven at 175° C. for 45 minutes.
(Formulation of pound cake)
Soft flour 100 parts by mass White sugar 100 parts by mass Whole egg 100 parts by mass Baking powder 1 part by mass Powdered oil 15 parts by mass Margarine 92.5 parts by mass
［パウンドケーキの風味］
実施例及び比較例の粉末油脂を使用した食パンを２５℃で１日保管後、上記生乳感、ミルク感の評価と同様の基準により、評価した。
[Flavor of pound cake]
The breads using the powdered fats and oils of Examples and Comparative Examples were stored at 25° C. for 1 day, and then evaluated according to the same criteria as the evaluation of raw milk feeling and milk feeling.
（アイスボックスクッキーの作製）
ミキシングボールに、ショートニング及び上白糖を投入し、ビーターでミキシングした。全卵を少しずつ添加後、さらに粉末油脂、薄力粉を添加混合し、クッキー生地を得た。
得られた生地を冷蔵庫で１時間リタードした後、丸型に成型し、冷凍庫で静置した。クッキー生地を厚さ１０ｍｍにスライスし、オーブンで焼成した。２枚の天板を使用し、上段を１８０℃、下段を１５０℃に設定して１６分間焼成してアイスボックスクッキーを得た。
（アイスボックスクッキーの配合）
ショートニング １３５質量部
上白糖 １２０質量部
全卵 ７５質量部
粉末油脂 ６０質量部
薄力粉 ３００質量部
(Preparation of ice box cookies)
Shortening and caster sugar were placed in a mixing bowl and mixed with a beater. After adding the whole egg little by little, powdered fat and soft flour were further added and mixed to obtain cookie dough.
After the obtained dough was retarded in a refrigerator for 1 hour, it was molded into a round shape and allowed to stand in a freezer. The cookie dough was sliced to a thickness of 10 mm and baked in an oven. Using two top plates, the upper level was set to 180°C and the lower level was set to 150°C, and baked for 16 minutes to obtain ice box cookies.
(Formulation of icebox cookies)
Shortening 135 parts by mass White sugar 120 parts by mass Whole egg 75 parts by mass Powdered oil 60 parts by mass Soft flour 300 parts by mass
［アイスボックスクッキーの風味］
実施例及び比較例の粉末油脂を使用したアイスボックスクッキーを２５℃で１日保管後、上記生乳感、ミルク感の評価と同様の基準により、評価した。
[Icebox cookie flavor]
The ice box cookies using the powdered fats and oils of Examples and Comparative Examples were stored at 25° C. for one day, and then evaluated according to the same criteria as the evaluation of raw milk feeling and milk feeling.
（マッシュポテトの作製）
乾燥マッシュポテト、粉末油脂、加熱した水を下記配合で混合しマッシュポテトを作製した。
（マッシュポテトの配合）
乾燥マッシュポテト ２０質量部
粉末油脂 １０質量部
水 ８０質量部
(Preparation of mashed potatoes)
Dried mashed potatoes, powdered oil and fat, and heated water were mixed according to the following formulation to prepare mashed potatoes.
(Combination of mashed potatoes)
Dried mashed potato 20 parts by mass Powdered oil 10 parts by mass Water 80 parts by mass
［マッシュポテトの風味］
実施例及び比較例の粉末油脂を使用したマッシュポテトを放熱後、上記生乳感、ミルク感の評価と同様の基準により、評価した。
[Flavor of mashed potatoes]
After the mashed potatoes using the powdered oils and fats of Examples and Comparative Examples were heat-exposed, they were evaluated according to the same criteria as the evaluation of the raw milk feeling and the milky feeling.
（コーンポタージュの作製）
下記に示す配合で、実施例及び比較例の粉末油脂と各成分を混合し撹拌しながら８０℃に加熱しコーンポタージュを作製した。
（コーンポタージュの配合）
スイートコーン缶詰 １００質量部
牛乳 ３００質量部
粉末油脂 ５０質量部
食塩 少々
コショウ 少々
(Preparation of corn potage)
Powdered oils and fats of Examples and Comparative Examples were mixed with each component according to the formulation shown below, and the mixture was heated to 80° C. while stirring to prepare corn potage.
(Combination of corn potage)
Canned sweet corn 100 parts by mass Milk 300 parts by mass Oil powder 50 parts by mass A little salt A little pepper
［コーンポタージュの風味］
実施例及び比較例の粉末油脂を使用したコーンポタージュを２５℃で１日保管後、上記生乳感、ミルク感の評価と同様の基準により、評価した。
[Flavor of corn potage]
The corn potages using the powdered oils and fats of Examples and Comparative Examples were stored at 25° C. for one day, and then evaluated according to the same criteria as the evaluation of raw milk feeling and milk feeling.
［白濁感］
コーンポタージュの液色を目視し、以下の基準で白濁感を評価した。
◎＋：非常に濃く白濁している。
◎：濃く白濁している。
○＋：白濁している。
○：薄く白濁している。
×：あまり白濁していない。
[Feeling of cloudiness]
The liquid color of the corn potage was visually observed, and the feeling of cloudiness was evaluated according to the following criteria.
(double-circle)+: Very thick and cloudy.
(double-circle): It is cloudy thickly.
○+: Cloudy.
◯: Slightly clouded.
x: Not very cloudy.
（ホワイトソースの作製）
焙煎小麦粉２０．０質量部、脱脂粉乳２６．５質量部、食塩３．５質量部、加工でん粉２．０質量部、粉末チーズ１．５質量部、チキンエキス０．７質量部、酵母エキス０．５質量部、香辛料０．３質量部、粉末油脂４５質量部を混合した。混合物２０質量部に対して、水８０質量部を添加し、９５℃になるまで撹拌しながら加熱し、ホワイトソースを作製した。
(Preparation of white sauce)
20.0 parts by mass of roasted wheat flour, 26.5 parts by mass of powdered skim milk, 3.5 parts by mass of salt, 2.0 parts by mass of processed starch, 1.5 parts by mass of powdered cheese, 0.7 parts by mass of chicken extract, yeast extract 0.5 parts by mass, 0.3 parts by mass of spices, and 45 parts by mass of powdered oil were mixed. 80 parts by mass of water was added to 20 parts by mass of the mixture, and the mixture was heated to 95°C with stirring to prepare a white sauce.
［ホワイトソースの風味］
実施例及び比較例の粉末油脂を使用したホワイトソースを放熱後、上記生乳感、ミルク感の評価と同様の基準により、評価した。
[Flavor of white sauce]
After the white sauces using the powdered fats and oils of Examples and Comparative Examples were heat-exposed, they were evaluated according to the same criteria as the evaluation of the raw milk feeling and the milky feeling.
［白濁感］
得られたホワイトソースをビンに充填し、オートクレーブにより１２０℃、３０分間レトルト加熱処理した。レトルト加熱処理後のホワイトソースの白濁感を目視により、上記白濁感の評価と同様の基準により、評価した。
[Feeling of cloudiness]
The obtained white sauce was filled in a bottle and subjected to retort heat treatment at 120° C. for 30 minutes in an autoclave. The feeling of cloudiness of the white sauce after the retort heat treatment was visually evaluated according to the same criteria as the evaluation of the feeling of cloudiness.
（コーヒーの作製）
下記の配合比率で、コーヒー抽出液に砂糖、実施例及び比較例の粉末油脂を入れ、加温
溶解した後、加熱した水を注ぎ、完全に溶解してコーヒーを作製した。
（コーヒーの配合）
コーヒー抽出液※ ６質量部
砂糖 ５質量部
粉末油脂 １質量部
水 ８８質量部
※２０質量％濃度になるよう湯にコーヒー粉末（市販品）を溶かし、リン酸水素２ナトリウムでｐＨ６．８に調整した。
(making coffee)
Sugar and the powdered oils and fats of Examples and Comparative Examples were added to the coffee extract at the following mixing ratios, dissolved by heating, and then heated water was poured to completely dissolve them to produce coffee.
(Combination of coffee)
Coffee extract* 6 parts by mass Sugar 5 parts by mass Oil powder 1 part by mass Water 88 parts by mass bottom.
［コーヒーの風味］
実施例、比較例の粉末油脂を使用したコーヒーを２５℃で１日保管後、上記生乳感、ミルク感の評価と同様の基準により、評価した。
[Flavor of coffee]
After storing the coffee using the powdered fats and oils of Examples and Comparative Examples at 25° C. for 1 day, evaluation was performed according to the same criteria as the evaluation of raw milk feeling and milk feeling.
［白濁感］
コーヒーの液色を目視し、上記白濁感の評価と同様の基準により、評価した。
[Feeling of cloudiness]
The liquid color of the coffee was visually observed and evaluated according to the same criteria as the above-mentioned evaluation of cloudiness.
（高カロリーゼリーの作製）
９０℃まで加熱した水にゼラチンを入れ完全に溶解した後、６０℃に調温し、粉末油脂、上白糖を下記配合で混合し、１０℃まで冷却しゲル組成物を作製した。
（高カロリーゼリーの配合）
粉末油脂 ２５質量部
上白糖 １５質量部
ゼラチン １．５質量部
水 ５８．５質量部
(Production of high-calorie jelly)
After gelatin was completely dissolved in water heated to 90°C, the temperature was adjusted to 60°C, powdered oil and white sugar were mixed according to the following formulation, and the mixture was cooled to 10°C to prepare a gel composition.
(Contains high-calorie jelly)
Powdered oil 25 parts by mass White sugar 15 parts by mass Gelatin 1.5 parts by mass Water 58.5 parts by mass
［高カロリーゼリーの風味］
実施例及び比較例の粉末油脂を使用した高カロリーゼリーを１０℃で１日保管後、上記生乳感、ミルク感の評価と同様の基準により、評価した。
[High-calorie jelly flavor]
After storing the high-calorie jellies using the powdered oils and fats of Examples and Comparative Examples at 10° C. for one day, they were evaluated according to the same criteria as the evaluation of raw milk feeling and milk feeling.
［白濁感］
高カロリーゼリーの液色を目視し、上記白濁感の評価と同様の基準により、評価した。
[Feeling of cloudiness]
The liquid color of the high-calorie jelly was visually observed and evaluated according to the same criteria as the evaluation of the cloudy feeling.
上記の評価結果を表１Ａ～１Ｇに示す。表１Ａ～１Ｇにおいて、各項目全ての評価が◎＋、◎、○＋、〇、○－のいずれかである場合には発明の課題を解決していると判断し、△、×が１つでも含まれる場合は発明の課題を解決していないと判断した。 The above evaluation results are shown in Tables 1A-1G. In Tables 1A to 1G, if the evaluation of each item is any of ◎+, ◎, ○+, ○, ○-, it is judged that the problem of the invention is solved, and one △ or × However, if it is included, it is judged that the problem of the invention is not solved.
表１Ｇより、ホエイタンパク質を含む未乾燥の乳由来素材を配合したが油脂の含有量が少ない比較例１の粉末油脂とそれを用いた飲食品は、喫食、喫飲時に最初に感じる生乳感が得られなかった。ホエイタンパク質を含む未乾燥の乳由来素材を配合せず、ホエイタンパク質を含む乾燥された乳由来素材のみ配合した比較例２～８も、ミドルからラストのミルク感が向上したものの、喫食、喫飲時に最初に感じる生乳感が得られなかった。
これに対して、表１Ａ～１Ｆより、油脂、及び、ホエイタンパク質を含む未乾燥の乳由来素材を含有し、粉末油脂の全量に対する油脂の含有量が４０質量％以上である各実施例の粉末油脂とそれを用いた飲食品は、喫食、喫飲時に最初に感じる生乳感が得られた。またコーヒー飲料やスープ類のような飲食品に白濁感を効果的に付与することができた。
さらに、ホエイタンパク質を含む未乾燥の乳由来素材に加え、ホエイタンパク質を含む乾燥された乳由来素材を配合した粉末油脂は、再溶解時の乳化安定性が良く、風味として、喫食、喫飲時に最初に感じる生乳感が良好でありながら、これを損なわずにミドルからラストのミルク感を向上させることができた。
From Table 1G, the powdered oil and fat of Comparative Example 1, which contains a non-dried milk-derived material containing whey protein but has a low fat content, and the food and drink using it, have the first feeling of raw milk when eating and drinking. I didn't get it. Comparative Examples 2 to 8, which did not contain an undried milk-derived material containing whey protein and contained only a dried milk-derived material containing whey protein, also improved the feeling of milk from the middle to the last, but eating and drinking. I could not get the feeling of raw milk that I felt at the beginning.
On the other hand, from Tables 1A to 1F, the powder of each example containing fat and undried milk-derived material containing whey protein and having a fat content of 40% by mass or more with respect to the total amount of powdered fat The oil and fat and the food and drink using it gave the feeling of raw milk which is felt first when eating and drinking. In addition, it was possible to effectively impart a feeling of cloudiness to foods and drinks such as coffee drinks and soups.
Furthermore, in addition to undried milk-derived materials containing whey protein, powdered fats and oils blended with dried milk-derived materials containing whey protein have good emulsification stability when redissolved, and as a flavor, when eating and drinking While the raw milk feeling felt at first was good, the milk feeling from the middle to the last could be improved without impairing this.
Claims (5)
粉末油脂の全量に対する前記油脂の配合量が４０質量％以上であり、
粉末油脂の全量に対する前記糖質の配合量が５質量％以上であり、
前記ホエイタンパク質を含む未乾燥の乳由来素材の配合量が、粉末油脂の全量に対して、固形分として０．０１質量％以上である粉末油脂。 Formulated with non-dried milk-derived materials containing fats, sugars , and whey proteins,
The blending amount of the fat with respect to the total amount of the powdered fat is 40% by mass or more,
The amount of the saccharide compounded with respect to the total amount of the powdered fat is 5% by mass or more,
A powdered fat, wherein the blending amount of the undried milk-derived material containing the whey protein is 0.01% by mass or more as a solid content with respect to the total amount of the powdered fat.
Food and drink containing the powdered fat according to any one of claims 1 to 4.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009278896A (en) | 2008-05-21 | 2009-12-03 | Miyoshi Oil & Fat Co Ltd | Cow milk-like powdery oil and fat |
| WO2015141763A1 (en) | 2014-03-20 | 2015-09-24 | 太陽化学株式会社 | High-fat content dried product |
| JP2016054670A (en) | 2014-09-09 | 2016-04-21 | 長谷川香料株式会社 | Powder fat composition for imparting milk flavor, and method for imparting milk flavor to food and drink |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5747444A (en) * | 1980-09-04 | 1982-03-18 | Minaminihon Rakunou Kyodo Kk | Fermented oil or fat powder and its preparation |
| JPS6019956B2 (en) * | 1981-03-27 | 1985-05-18 | 三協食品工業株式会社 | Powdered vegetable oil and its production method |
| US4734287A (en) * | 1986-06-20 | 1988-03-29 | John Labatt Limited | Protein product base |
| JPH07274823A (en) * | 1994-04-04 | 1995-10-24 | Snow Brand Milk Prod Co Ltd | Antioxidizing emulsion, beverage or food containing the same, and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009278896A (en) | 2008-05-21 | 2009-12-03 | Miyoshi Oil & Fat Co Ltd | Cow milk-like powdery oil and fat |
| WO2015141763A1 (en) | 2014-03-20 | 2015-09-24 | 太陽化学株式会社 | High-fat content dried product |
| JP2016054670A (en) | 2014-09-09 | 2016-04-21 | 長谷川香料株式会社 | Powder fat composition for imparting milk flavor, and method for imparting milk flavor to food and drink |
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| Title |
|---|
| 七訂 食品成分表 ２０１６ 資料編，2016，女子栄養大学出版部，p.186 |
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