JP7264712B2 - Powder composition, method for producing the powder composition, and beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low-molecular-weight surfactant, and a method for producing this powder composition, which is particularly suitable for use in beverages. The invention also relates to beverages containing this powder composition.

Milk proteins (skimmed milk, casein and salts thereof, etc.) that have been used for emulsification and film formation are used as water-dispersible powders containing fat-soluble substances that are widely used in the food and beverage field. There is known a technique for producing a protein-free powdery oil composition that has equal or higher stability and dispersibility without the need for lacquer.

For example, a protein-free powdery oil and fat composition (Patent Document 1) characterized by containing edible oil and fat, octenyl succinate starch, and trehalose as main components; A protein-free powdery oil composition characterized by containing starch, lactose and dextrin as main components (Patent Document 2); a group consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin 20 to 80% by mass of paste-like or liquid emulsifier at room temperature, and starch or a hydrolyzate thereof and organic acid glycerin fatty acid ester (mass ratio 100: 0.1 to 50), and / Or a powder emulsifier characterized by containing 80 to 20% by mass of a powdering agent composed of an emulsifying starch derivative or a hydrolyzate thereof (Patent Document 3); A powdered oil composition containing 10 parts by mass and 34 to 60 parts by mass of a highly branched cyclic dextrin (Patent Document 4); an oily powder obtained by adsorbing an α-starch powder as a component A and an oily component as a component B. The α-starch powder has a particle size of 10 to 80 mesh, a bulk specific gravity of 0.01 to 0.8 g/cm ³ and an oil absorption of 1.5 to 1.7 ml/g. An oily powder characterized by having an ingredient retention capacity of grades 2 to 5 (Patent Document 5); containing an oily ingredient, gum arabic and sugars, and having a mass ratio of the oily ingredient to gum arabic of 2:1 to 1. : 5 and the mass ratio of gum arabic to saccharide is 5:1 to 1:100 (Patent Document 6); It comprises a sugar polymer that forms a medium substance or sugar polymer particles, a fat component, and an excipient, and when mixed with water, O is formed by the action of the closed endoplasmic reticulum or the sugar polymer particles. There is a powdered oil and fat composition that forms a /W-type emulsion (Patent Document 7);

These documents characterize the powdered base material used and the method of making the powder. However, the characteristic powdered base material affects the taste of the food used due to its viscosity and peculiar odor when dissolved, and is special and expensive. It is difficult to put it into practical use. In addition, if the powder manufacturing method is unique, existing spray drying equipment suitable for mass production cannot be used, and new manufacturing equipment and manufacturing ingenuity are required, resulting in high manufacturing costs. was there.

On the other hand, in a powdered oil composition mainly composed of a medium-chain saturated fatty acid triglyceride and/or an edible oil mainly composed of these medium-chain saturated fatty acid triglycerides, a starch hydrolyzate and an organic acid monoglyceride, the starch hydrolyzate A powdered fat composition characterized by having a dextrose equivalent of 2 to 30 (Patent Document 8); a fat-soluble material dispersion oil obtained by dispersing a fat-soluble material in fat and a lipophilic emulsifier, and a sugar in water and a hydrophilic emulsifier. A fat-sugar coating dispersion is prepared by mixing with an aqueous sugar dispersion dispersed in a liquid, and optionally dried to form a fat-sugar coating dispersion or a fat-sugar powder material. In a method for producing a fat-sugar material, a production method using a starch hydrolyzate with a glucose equivalent (DE) of 5 to 15 as the saccharide (Patent Document 9); and the like are known.

Japanese Patent Laid-Open No. 11-318332 Japanese Patent Application Laid-Open No. 2003-73691 Japanese Patent Laid-Open No. 6-245719 Japanese Patent Application Laid-Open No. 2006-14629 Japanese Patent Application Laid-Open No. 2000-109882 Japanese Patent Application Laid-Open No. 2000-119686 WO2012/081546 Japanese Patent Laid-Open No. 6-33087 Japanese Patent Application Laid-Open No. 2008-188010

Here, the dextrose equivalent (=glucose equivalent) is an index indicating the degree of starch decomposition determined by the number of reducing terminals in order to classify starch hydrolysates, which are powdered base materials that are commonly used. . However, starch hydrolysates with complex molecular weight distributions, even with the same dextrose equivalent, may contain different molecular weight compositions of hydrolysates, which may interact with fats and low-molecular-weight surfactants such as organic acid monoglycerides. It cannot be said that it is an appropriate parameter for fundamentally understanding the effect. Therefore, further studies were required to prepare a non-protein powdered oil composition using a general-purpose powdered base material and a production method of spray drying.

The present invention has been made in view of the above-mentioned conventional circumstances, and provides a beverage that is particularly suitable for spray drying and has excellent long-term emulsification stability using a general-purpose powdered base material. It is an object of the present invention to provide a powdery oil composition that can be used.

As a result of intensive studies by the present inventors, it was found that the above problems could be solved by using a specific starch hydrolyzate, and the present invention was accomplished.

That is, the gist of the present invention resides in the following.
[1]
A powder composition containing a fat-soluble substance, a starch hydrolyzate and a low-molecular-weight surfactant,
A powder composition, wherein the starch hydrolyzate has a peak area ratio of 15% or less with a molecular weight in the range of 8500 or more and 18500 or less to the total peak area when the molecular weight distribution is measured by gel permeation chromatography.
[2]
The powder composition according to [1] above, wherein the fat-soluble substance is an edible oil.
[3]
The powder composition according to the above [1] or [2], wherein the low-molecular-weight surfactant is a food emulsifier.
[4]
The powder composition according to any one of [1] to [3] above, wherein the starch hydrolyzate has a weight average molecular weight of 9000 or less.
[5]
The powder composition according to any one of [1] to [3] above, wherein the starch hydrolyzate has a weight average molecular weight of 50,000 or more.
[6]
The powder composition according to any one of [1] to [5] above, which is substantially free of sodium caseinate.
[7]
A beverage containing the powder composition according to any one of [1] to [6] above.
[8]
The beverage according to [7] above, which further contains milk components.
[9]
The beverage according to [7] or [8] above, which further contains a bacteriostatic emulsifier.
[10]
The beverage according to any one of [7] to [9] above, which is a coffee or tea beverage.
[11]
A method for producing a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low-molecular-weight surfactant,
As the starch hydrolyzate, a starch hydrolyzate having a peak area ratio of 15% or less with a molecular weight range of 8500 or more and 18500 or less to the total peak area when measuring the molecular weight distribution by gel permeation chromatography is used,
The starch hydrolyzate, fat-soluble substance, low-molecular-weight surfactant and water are mixed to prepare a mixed solution,
After emulsifying the mixed liquid to obtain an emulsion,
A method for producing a powder composition, characterized by spray-drying or freeze-drying the emulsified liquid.

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

Embodiments of the present invention will be described in detail below. The content of is not specified.
Here, in the present specification, "% by mass" and "% by weight", "ppm by mass" and "ppm by weight", and "parts by mass" and "parts by weight" are synonymous. Moreover, when simply described as "ppm", it indicates "weight ppm".

The powder composition of the present invention is a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low-molecular-weight surfactant, and the starch hydrolyzate has a molecular weight distribution measured by gel permeation chromatography. The ratio of the peak area of the molecular weight range of 8500 or more and 18500 or less to the total peak area of is 15% or less.

[Fat-soluble substances]
The fat-soluble substance is not particularly limited as long as it is hydrophobic and lipophilic, insoluble or sparingly soluble in water, and easily soluble or dispersible in organic solvents. Since the powder composition of the present invention is particularly suitable for use in beverages, the fat-soluble substance is preferably edible.

Fat-soluble substances that can be used in the present invention are not limited to liquids, and may be semi-solid or solid, and these can be used by melting.

Fat-soluble substances that can be used in the present invention include, for example,
Vegetable oils such as rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, coconut oil, sunflower oil, safflower oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, olive oil, cottonseed oil;
Animal oils such as beef tallow, milk fat, lard, mutton fat, fish oil;
Processed fats and oils obtained by refining, deodorizing, fractionating, hardening, and transesterifying liquid or solid vegetable or animal fats and oils (the above vegetable fats, animal fats and their processed fats, etc. are "edible fats and oils"called.);
Hydrocarbons such as squalene, squalane, liquid paraffin;
sterols such as cholesterol and plant sterols;
Higher alcohols such as jojoba oil;
oil-soluble vitamins such as vitamin E, vitamin A, vitamin D, vitamin K, beta carotene, alpha carotene;
oil-soluble pigments;
oil-soluble perfume;
Complex lipids such as glycolipids and phospholipids;
Unsaturated fatty acids such as α and γ linolenic acid, linoleic acid, arachidonic acid, polyunsaturated fatty acids such as DHA, EPA;
Waxes etc. are mentioned.
These can be used individually by 1 type or in combination of 2 or more types.
Among these, edible oils and fats, sterols, oil-soluble dyes, oil-soluble flavors, oil-soluble vitamins, and unsaturated fatty acids are preferred as edible fat-soluble substances.

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

[Starch hydrolyzate]
Starch hydrolyzate is a general term for products obtained by hydrolyzing polysaccharides such as amylose and amylopectin in starch with heat, acid, alkali, enzymes, etc. Also called dextrin, glucose is α-1, 4 or 1 , 6-bonded polysaccharides are the main components.
Starch hydrolysates include soluble starch, thin starch, amylodextrin, white dextrin, yellow dextrin, British gum, erythrodextrin, acrodextrin, maltodextrin and the like. These can be used individually by 1 type or in combination of 2 or more types.
Starch, which is a raw material for the starch hydrolyzate, is collected from starch-containing plants. In this case, as a plant variety, a variety that is mass-produced as an agricultural product is economically advantageous. Moreover, the ratio of amylose and amylopectin contained in starch differs depending on the variety of plant. Amylose mainly has a structure in which glucose is linearly linked by α-1,4 bonds, and amylopectin mainly has a structure in which glucose is linked while being branched by α-1,6 bonds. In general, since amylose has a strong interaction with low-molecular-weight surfactants, when the degree of hydrolysis is high, such as when the DE value of dextrin is greater than 8, there is no particular restriction on the variety of plant from which the starch is derived. However, if the degree of hydrolysis is low, such as a DE of 8 or less, a source plant having a starch with a higher amylopectin ratio is preferred, and such plants include waxy species, such as waxy corn and glutinous rice, or , tapioca, and sweet potato are preferred, and one type thereof may be used, or two or more types may be mixed and used as raw material starch.

The starch hydrolyzate used in the present invention is the ratio of the peak area in the range of molecular weight 8500 to 18500 to the total peak area when measuring the molecular weight distribution by gel permeation chromatography (GPC) (hereinafter simply referred to as "peak area ratio ) is 15% or less.
The ratio of this peak area is usually 15% or less, preferably 10% or less, more preferably 9% or less, even more preferably 7% or less, and particularly preferably 5% or less. When the peak area ratio is equal to or less than the upper limit, the effect of interaction with the low-molecular-weight surfactant is small, and the overall emulsion stability is improved. The smaller the peak area ratio, the better, and the lower limit is not particularly limited.

Here, the measurement of molecular weight distribution by gel permeation chromatography is usually carried out under the following conditions using a GPC apparatus.
Column: TSKgelG2500PWXL, GMPWXL (manufactured by Tosoh Corporation)
Column temperature: 40°C
Mobile phase: 0.2 M sodium nitrate aqueous solution Flow rate: 1.0 ml/min
Detector: Differential refractometer Sample injection volume: 200 μl
Calibration curve: pullulan standard (9 types with a molecular weight of 2,350,000 to 5,900) and glucose (molecular weight of 180)
In addition, the peak area ratio is obtained by converting the measurement results of the molecular weight distribution obtained by the above method into a differential molecular weight distribution curve, then totaling the peak areas corresponding to molecular weights of 8500 or more and 18500 or less, and calculating as a ratio to the total peak area. can do.

A starch hydrolyzate with a peak area ratio of 15% or less is, for example, membrane separation using a reverse osmosis membrane, nanofiltration membrane, ultrafiltration membrane, microfiltration membrane, etc., or a column filled with silica gel or ion exchange resin. Fractionation treatment by fractionation, α-amylase, β-amylase, glucoamylase, and other amylolytic enzymes to reduce the molecular weight of the starch hydrolyzate are fractionated and purified to remove components with a molecular weight of 8500 or more and 18500 or less. It can be manufactured by
In addition, as starch hydrolysates with a peak area ratio of 15% or less, Matsutani Chemical Industry Co., Ltd. "Paindex # 3", "Paindex # 100", Nihon Shokuhin Kako Co., Ltd. "Fujioligo G67", Sanwa Starch Industry "Sundec #30", "Sundec #70", "Sundec #150", "Sundec #180", "Sundec #250", "Sundec #300" are commercially available, and these can be used.

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

The dextrose equivalent is an index showing the degree of hydrolysis of starch measured by the Lane-Eynon method or the Somogyi method. The dextrose equivalent of the starch hydrolyzate used in the present invention is 8 or less, preferably 7 or less, more preferably 5 or less, or 15 or more, preferably 18 or more, more preferably 20 or more. It is suitable in terms of

The weight average molecular weight (Mw) is obtained from the above GPC measurement results by Mw=ΣHi×Mi/Σ(Hi) (Hi: peak height, Mi: molecular weight). The weight average molecular weight of the starch hydrolyzate used in the present invention is preferably 9,000 or less, or 12,000 or more. In particular, it is preferably 7,000 or less, more preferably 6,000 or less, and even more preferably 5,000 or less. Also, it is preferably 15,000 or more, more preferably 20,000 or more, even more preferably 50,000 or more, particularly preferably 60,000 or more, and most preferably 70,000 or more. Among them, it is preferably 1000 to 5000 or 70000 to 300000. The weight average molecular weight of the starch hydrolyzate within this range is suitable for obtaining the peak area ratio of 15% or less.

[Low-molecular-weight surfactant]
A low-molecular-weight surfactant is a substance having a hydrophilic portion and a lipophilic portion in its molecular structure, is amphipathic and has surface activity, and preferably has a molecular weight of 5,000 or less. Low-molecular-weight surfactants do not include macromolecules such as proteins, polysaccharides, and synthetic polymers.

The low-molecular-weight surfactant used in the present invention may be in any form such as powder, solid, liquid or paste, but preferably dissolves in water. Further, the molecular weight of the low-molecular-weight surfactant is more preferably 3000 or less, most preferably 2000 or less. The smaller the molecular weight of the low-molecular-weight surfactant, the larger the number of moles per weight, which is preferable because the number of molecules contributing to emulsion stability increases. Although the lower limit of the molecular weight of the low-molecular-weight surfactant is not particularly limited, the molecular weight is usually 200 or more because the molecular structure contains a hydrophilic portion and a lipophilic portion.

Examples of low-molecular-weight surfactants include lecithin and lysolecithin whose hydrophilic moieties are ionic (cationic, anionic, amphoteric), monoglycerol organic acid fatty acid esters, fatty acid salts, monoalkyl sulfates, alkylpoly Oxyethylene sulfate, alkylbenzenesulfonate, monoalkyl phosphate, alkyltrimethylammonium salt, dialkyldimethylammonium salt, alkylbenzyldimethylammonium salt, alkyldimethylamine oxide, alkylcarboxybetaine; sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester (diglycerin fatty acid ester, triglycerin fatty acid ester, decaglycerin fatty acid ester, etc.), sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, polyoxy Ethylene alkyl ethers, fatty acid diethanolamides, alkyl monoglyceryl ethers and the like can be mentioned. These can be used individually by 1 type or in combination of 2 or more types.

Among the low-molecular-weight surfactants, preferred are food emulsifiers that can be used in foods and drinks. Among food emulsifiers, those that are confirmed to be safe to eat and drink and are soluble in water are preferred.

Examples of food emulsifiers include lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, among others. , lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and polysorbate are preferable, and sucrose fatty acid ester and polyglycerin fatty acid ester are more preferable, and sucrose fatty acid Esters are most preferred.

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

In addition, as a low-molecular-weight surfactant, a relatively hydrophobic low-molecular-weight surfactant capable of controlling the physical properties and phase state of fat-soluble substances is used in combination with a hydrophilic low-molecular-weight surfactant that dissolves in water. is preferred.
Among the hydrophobic low-molecular-weight surfactants, food emulsifiers that can be used in foods and drinks are preferable. , preferably soluble.
Examples of such hydrophobic food emulsifiers include lecithin, monoglycerin organic fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. , Monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester are preferable because they have a large effect on fat-soluble substances, and sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, More preferred, sucrose fatty acid esters are most preferred.
Sucrose fatty acid esters and polyglycerin fatty acid esters preferably have an HLB of 5 or less, more preferably 4 or less, and 0 or more, from the viewpoint of effectively controlling the physical properties and phase state of fat-soluble substances. Preferably, one or more is more preferred, and two to three are most preferred. In addition, from the viewpoint of stabilizing the phase state of the fat-soluble substance, that is, the crystalline state, the number of carbon atoms in the fatty acid of the sucrose fatty acid ester and polyglycerin fatty acid ester is preferably 12 or more, more preferably 16 or more, and most preferably 18 or more. .

[Other ingredients]
The powder composition of the present invention contains the fat-soluble substance, the starch hydrolyzate, and the low-molecular-weight surfactant as essential components, and the fat-soluble substance, Components other than starch hydrolysates and low-molecular-weight surfactants, such as proteins, carbohydrates, aromatic components, anti-caking agents, etc., may also be included. Therefore, the mixed solution for producing the powder composition of the present invention, which will be described later, may contain these other components.

Other ingredients that the powder composition of the present invention may contain include, for example, casein, sodium caseinate, whey protein, skimmed milk powder, proteins derived from dairy products such as milk, animal proteins such as gelatin, isolated soy protein, Vegetable proteins such as proteins extracted from corn or wheat; starch and processed starch, soybean polysaccharides, gum arabic, etc., dietary fibers and gums obtained by microorganisms, plants, synthesis, etc., polysaccharides such as oligosaccharides, sugar and lactose Sugars such as disaccharides such as disaccharides, monosaccharides such as glucose and fructose, or mixtures thereof; fruit juice obtained by squeezing apples, bananas, grapes, mandarin oranges, etc.; flavors; vitamins represented by B vitamins, iron Minerals such as , magnesium, and calcium; organic acids such as citric, malic, and lactic acid; colorings to improve appearance; flavors to improve flavor; magnesium carbonate, fine silicon dioxide, magnesium stearate, and calcium stearate. , ferric ammonium citrate, ferrocyanide, anhydrous sodium phosphate, anhydrous magnesium sulfate, calcium phosphate, calcium silicate, etc., but are not limited thereto.

The powder composition of the present invention preferably does not substantially contain sodium caseinate in terms of emulsion stability when used as a beverage. The term "sodium caseinate" as used herein refers to the casein separated from the milk of mammals such as cows by precipitation, etc., by acid, fermentation, enzyme treatment, etc., and adding an alkali, etc., which is a sodium salt, to obtain sodium caseinate. This refers to products that have been refined, dried, packaged, and distributed.
"No sodium caseinate" means that the content of sodium caseinate in the powder composition is 0.1 or less, preferably 0.05 or less, in terms of mass ratio when the low-molecular-weight surfactant is taken as 1. more preferably 0.01 or less, most preferably 0.005 or less. Alternatively, the content of sodium caseinate in the powder composition is 1.0% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, Particularly preferably, it means that it is 0.1% by mass or less, and most preferably it means that it does not contain at all.

The powder composition of the present invention may contain water, but since the powder composition of the present invention is a powder, in order to maintain the powder form even if it contains water, , the water content is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and most preferably 3.0% by mass or less.

[Component composition]
Preferred contents of each component of the powder composition of the present invention are as follows.
Content of fat-soluble substance in composition: preferably 10% by mass or more, more preferably 20% by mass or more, preferably 70% by mass or less, more preferably 50% by mass or less.
Content of starch hydrolyzate in composition: preferably 30% by mass or more, more preferably 50% by mass or more, preferably 90% by mass or less, more preferably 80% by mass or less.
Content of low-molecular surfactant in the composition: preferably 0.1% by mass or more, more preferably 0.5% by mass or more, particularly preferably 1.0% by mass or more, preferably 10% by mass or less, 5 0 mass % or less is more preferable, and 3.0 mass % or less is particularly preferable.
In addition, the content ratio of fat-soluble substance and starch hydrolyzate in the composition is preferably in the range of fat-soluble substance: starch hydrolyzate (mass ratio) = 1: 0.43 to 1: 9. : It is more preferably 1 to 1:4, and the content ratio of the low-molecular-weight surfactant and the starch hydrolyzate is low-molecular-weight surfactant:starch hydrolyzate (mass ratio) = 1:3 to 1:900. and more preferably 1:10 to 1:160.

When the content of the fat-soluble substance in the composition is in the range of the above lower limit or more, the amount of fat-soluble substance per cost of the powder composition is appropriate and economical, and when it is in the range of the above upper limit or less , Emulsion stabilization is good, the emulsification is not easily broken during powderization or when the powder composition is dissolved, and the content of other ingredients is relatively appropriate, and the functions of other ingredients are sufficiently obtained. be able to.

When the content of the starch hydrolyzate in the composition is in the range of the above lower limit or more, the powdering becomes good, and the powder composition obtained has low adhesion, good fluidity, and good handling. By being in the range below the above upper limit, the amount of fat-soluble substances per cost of the powder composition is appropriate and economical, and the content of other ingredients is relatively appropriate, depending on other ingredients You can get full functionality.

When the content of the low-molecular-weight surfactant in the composition is in the range of the above lower limit or more, the emulsification is stabilized well, and the emulsification is less likely to be broken during powderization or when the powder composition is dissolved. When the content is in the range of the above upper limit or less, the low-molecular-weight surfactant itself does not have a strong taste, and when used in foods, the flavor is less likely to be spoiled. In addition, since low-molecular-weight surfactants are expensive, the range below the above upper limit makes the price of the powder composition itself appropriate and economical, and the content of other components is relatively appropriate. , the functions of other components can be fully obtained.

In addition, when the content ratio of the starch hydrolyzate to the fat-soluble substance is in the range of the above lower limit or more, the powdering becomes good, and the obtained powder composition has low adhesion, good fluidity, and good handling. The amount of the fat-soluble substance per cost of the powder composition is appropriate and economical because it is a fine powder and is in the range of the above upper limit or less.
When the content ratio of the starch hydrolyzate to the low-molecular-weight surfactant is in the range of the above lower limit or more, the low-molecular-weight surfactant itself has an appropriate taste, and when used in foods, the flavor is less likely to be spoiled. In addition, since low-molecular-weight surfactants are expensive, the range below the above upper limit makes the price of the powder composition itself appropriate and economical. , the emulsification is less likely to break when the powder composition is dissolved.

[Method for producing powder composition]
The method for producing the powder composition of the present invention is not particularly limited. The active agent and water are mixed to prepare a mixed liquid, the mixed liquid is emulsified to obtain an emulsion, and then the obtained emulsion is spray-dried or freeze-dried.

When preparing a mixed solution by mixing a starch hydrolyzate, a fat-soluble substance, a low-molecular-weight surfactant and water, the viscosity and solid content of the emulsified solution obtained in the next step are adjusted by spray drying or It is preferred to use suitable viscosity and solids content suitable for freeze-drying.

As the method for emulsifying the mixture obtained by mixing the starch hydrolyzate, the fat-soluble substance, the low-molecular-weight surfactant and water, any homogenous emulsification method commonly used for food can be employed without particular limitation. For example, a method using a homogenizer, a method using a colloid mill, a method using a homomixer, and the like are all applicable.

As a method for drying the emulsion, a spray drying method, a flash drying method, a drum drying method, a cylindrical drying method, a freeze drying method such as a vacuum freeze drying method, a vacuum drying method, or the like can be used. Spray drying is preferred.
When the powder composition is produced by removing water from the emulsion by spray drying, the emulsion may be heated as necessary. In addition, the emulsion to be subjected to spray drying has a viscosity of 5 to 200 mPa s at the temperature at the time of spraying. is preferred. In addition, the solid content of the emulsified liquid is preferably 5% or more, more preferably 10% or more, further preferably 15% or more, and 70% or less on a mass basis in order to ensure dischargeability from the nozzle during spray drying. is preferred, 60% or less is more preferred, and 50% or less is even more preferred.

The powder composition obtained by spray-drying the emulsified liquid may be subjected to pulverization, classification, granulation, etc., if necessary.

[Beverage]
The powder composition of the present invention is not particularly limited, but is preferably contained in foods and drinks, and more preferably contained in beverages.

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

A beverage containing the powder composition of the present invention is produced, for example, as follows. First, the powder composition of the present invention, milk components, coffee, black tea or tea extract, an emulsifier, and optionally water are mixed to prepare a mixture. In addition, known compounding agents such as sugar, flavor, vitamins, pH adjusters such as sodium bicarbonate, sweeteners, thickeners, antioxidants, and enzymes may be added to the mixture. Since the oil is added as a powder composition, the milk components include milk proteins such as skimmed milk powder, skimmed concentrated milk, WPC, WPI, MPC, TMP, buttermilk powder, lactose, and whey minerals, lactose, and milk-derived minerals. It is preferable to use raw materials containing non-fat milk solids such as. However, if necessary, milk components such as milk, concentrated milk, whole milk powder, fresh cream and cheese, and milk fats such as butter and butter oil may be added.

The resulting mixture is then stirred to emulsify. As the emulsifying method, any homogenous emulsifying method commonly used for foods can be used without particular limitation. can. This homogenous emulsification treatment is usually carried out under heating conditions of 40 to 80° C., and the emulsification step using a homogenizer is usually carried out under high pressure conditions of 5 to 200 MPa, preferably 10 to 100 MPa.

After this homogenous emulsification treatment, sterilization treatment such as UHT sterilization and retort sterilization is performed. Retort sterilization is usually performed at 121° C. for 20 to 40 minutes. On the other hand, UHT sterilization used for beverages for PET bottles and the like is ultra-high temperature sterilization with a sterilization temperature of 130 to 150° C. and a sterilization value (Fo) at 121° C. of 10 to 50. UHT sterilization is a known method such as a direct heating method such as a steam injection method in which steam is directly blown into the beverage, a steam infusion method in which the beverage is heated by injecting it into steam, or an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate sterilizer can be used.
The beverage of the present invention produced is suitable for packaged beverages, and can be used, for example, as canned beverages and PET bottled beverages.

The content of the powder composition of the present invention in the beverage of the present invention thus produced varies depending on the amount of milk component, coffee, black tea or tea extract added at the same time, but is usually 0.1% by mass. It is preferably at least 0.5% by mass, more preferably at least 0.5% by mass, further preferably at least 1.0% by mass, preferably at most 30% by mass, and at most 20% by mass. is more preferable, and 10% by mass or less is even more preferable.
In the case of a milk beverage containing milk components, the content of milk components in the milk beverage is preferably 5% by mass or more, more preferably 10% by mass or more, and 60% by mass or less in terms of milk. is preferably 40% by mass or less, more preferably 25% by mass or less.

The content ratio of the milk component in the milk beverage and the powder composition of the present invention is preferably milk component:powder composition (mass ratio)=1:0.01-100. If the powder composition is less than this range, there is no contribution to emulsion stability, and it is difficult to exhibit the effect of the powder composition. is.

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

In the above emulsifiers, food emulsifiers (that is, bacteriostatic emulsifiers) that are effective against heat-resistant bacteria, which are harmful bacteria in beverages, can be used alone or in combination. As the food emulsifier that is effective against heat-resistant bacteria, any food emulsifier that has that effect can be used without particular limitation. Preferred are sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides, in which the constituent fatty acids have 14 to 22 carbon atoms, and more preferably sucrose fatty acid esters and polyglycerin fatty acids, in which the constituent fatty acids have 16 to 18 carbon atoms. More preferred are esters, which are preferred due to their high efficacy against fungi. The sucrose fatty acid esters and polyglycerin fatty acid esters used have a monoester content of 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more, because they are highly effective against bacteria. is. As the polyglycerin fatty acid ester, the average degree of polymerization of polyglycerin is preferably 2 to 5, and more preferably 2 to 3, because of its high effectiveness against bacteria.

The content of the emulsifier in the milk beverage is generally preferably 0.005% by mass or more, more preferably 0.01% by mass or more, preferably 0.5% by mass or less, and more preferably 0.3% by mass or less.

The beverage containing the powder composition of the present invention obtained in this manner is preferably a beverage containing substantially no sodium caseinate and containing a bacteriostatic emulsifier, particularly from the viewpoint of emulsion stability. That is, it is preferable not to substantially contain sodium caseinate in the powder composition, and furthermore it is preferable not to substantially contain sodium caseinate in the production of the beverage. The term "substantially free" means that the content of sodium caseinate in the composition or beverage is 0.3% by mass or less, preferably 0.1% by mass or less, more preferably 0.05% by mass or less, More preferably 0.01% by mass or less, particularly preferably 0.001% by mass or less. It is most preferably not contained at all.
A beverage containing the powder composition of the present invention is a beverage having high emulsification stability while having bacteriostatic properties.

EXAMPLES The present invention will be described in more detail with reference to Examples, but the present invention is not limited to the description of the Examples below as long as it does not exceed the gist of the invention.

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

[Example 1]
Hydrogenated coconut oil (“hydrogenated coconut oil” manufactured by Fuji Oil Co., Ltd.) 15% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570” manufactured by Mitsubishi Kagaku Foods, HLB5) 1 0% by mass, 34% by mass of starch hydrolyzate A (Pine Index #3, manufactured by Matsutani Chemical Industry Co., Ltd., derived from cornstarch) and 50% by mass of water were mixed. After dispersing this mixture at 50° C. using a homomixer, it is emulsified using a high-pressure emulsifier, and the resulting emulsion is dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-1”) was obtained.

[Example 2]
A powder composition (hereinafter referred to as "powder composition product B-1”) was obtained.

[Comparative Example 1]
A powder composition (hereinafter referred to as "powder composition C-1”) was obtained.

[Example 3]
Hydrogenated coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570” manufactured by Mitsubishi Kagaku Foods Co., Ltd., HLB5) 2 .5% by weight, 27.5% by weight of starch hydrolyzate A and 50% by weight of water were mixed. After dispersing this mixture at 50° C. using a homomixer, it is emulsified using a high-pressure emulsifier, and the resulting emulsion is dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-2”) was obtained.

[Example 4]
A powder composition (hereinafter referred to as “powder composition B-2”) was obtained in the same manner as in Example 3, except that starch hydrolyzate A was changed to starch hydrolyzate B.

[Comparative Example 2]
A powder composition (hereinafter referred to as “powder composition C-2”) was obtained in the same manner as in Example 3, except that starch hydrolyzate A was changed to starch hydrolyzate C.

[Test Example 1]
1.1 g of powder compositions A-1, B-1, and C-1 are dissolved in 100 ml of water, respectively, and the degree of layer separation over time is observed when stored at 30 ° C. or 50 ° C., and emulsion stability The properties were evaluated according to the following criteria. Table 2 shows the results.
<Evaluation of emulsion stability>
◯: No layer separation or very slight layer separation is observed.
Δ: Layer separation is observed.
x: The layers are clearly separated. Alternatively, a large amount of oil particles and oil layers are observed, and emulsification is destroyed.

[Test Example 2]
1.1 g of powder compositions A-2, B-2, and C-2 are dissolved in 100 ml of water each, and the degree of layer separation over time is observed when stored at 30 ° C. or 50 ° C., and emulsion stability The properties were evaluated in the same manner as in Test Example 1. Table 3 shows the results.
Further, when a liquid obtained by dissolving 1.1 g of powder compositions A-2, B-2, and C-2 in 100 ml of water was stored at 20° C., 30° C., 35° C., 40° C., and 50° C. for 3 days. The average particle size increase rate of the emulsion was evaluated according to the following criteria. The average particle size was measured using a nanoparticle size distribution analyzer (SALD-7100 manufactured by Shimadzu Corporation). Table 4 shows the results.

<Average particle size increase rate of emulsion after storage>
◎: Increase rate = Average particle size after storage/average particle size before storage is less than 1.3 ○: The increase rate is 1.3 or more and less than 1.5 △: The increase rate is , 1.5 or more and less than 1.7 ×: The increase rate is 1.7 or more

[Test Example 3]
From the results of Test Examples 1 and 2, there was no difference at the time of obtaining the powder composition for any of the powder compositions, and there was a difference in the emulsion in which the powder composition was dispersed and dissolved in water. It was considered that the particle size increase rate of the emulsion reflects the emulsion stability when re-dissolving the powder composition. Therefore, an emulsion containing a starch hydrolyzate was prepared, diluted with water to the same concentration as in Test Examples 1 and 2 without being pulverized, and the particle size increase rate of the diluted emulsion was confirmed.

Specifically, hydrogenated coconut oil (“hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570” Mitsubishi Kagaku Foods Co., Ltd. 2.5% by mass of HLB5) manufactured by Sanwa Denpun Kogyo Co., Ltd., 27.5% by mass of starch hydrolyzate D to I (manufactured by Sanwa Denpun Kogyo Co., Ltd., Sundec series, details are shown in Table 5), and 50% by mass of water. After dispersing this mixture at 65° C. using a homomixer, it was emulsified using a high-pressure emulsifier, and 2.2 g of the resulting emulsion was dispersed in 100 ml of water to prepare a diluted emulsion. The remaining emulsions were dried in a spray dryer to obtain different powder compositions of starch hydrolyzate, respectively. These are referred to as Powder Compositions DI.

The obtained diluted emulsion was stored at 25 ° C., 35 ° C., 40 ° C., 55 ° C. for 1 week (1 W) and 2 weeks (2 W). evaluated with The median diameter was measured using a laser diffraction/scattering particle size distribution analyzer (LA-950V2, manufactured by Horiba, Ltd.). Table 6 shows the results.

<Median diameter increase rate of emulsion particles after storage>
◎: Increase rate = Median diameter of particles after storage/Median diameter of particles before storage is less than 2.5 ○: The increase rate is 2.5 or more and less than 3.5 △: The increase rate is 3.5 or more and less than 4.5 ×: The increase rate is 4.5 or more

[Reference Example 5]
Hydrogenated coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570” manufactured by Mitsubishi Kagaku Foods Co., Ltd., HLB5) 2 5% by weight, 2.5% by weight sodium caseinate (manufactured by Tatua), 27.5% by weight starch hydrolyzate A and 47.5% by weight water. After dispersing this mixture at 50° C. using a homomixer, it is emulsified using a high-pressure emulsifier, and the resulting emulsion is dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-3”) was obtained.

[Comparative Example 3]
A powder composition (hereinafter referred to as “powder composition C-3”) was obtained in the same manner as in Reference Example 5, except that starch hydrolyzate A was changed to starch hydrolyzate C.

[Test Example 4]
1.1 g of powder compositions A-3 and C-3 were each dissolved in 100 ml of water and evaluated in the same manner as in Test Example 1. Table 7 shows the results.

[Test Example 5]
In the same manner as in Test Example 3, the influence of the amount of sodium caseinate added was confirmed.
Specifically, hydrogenated coconut oil (“hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570” Mitsubishi Kagaku Foods Co., Ltd. 2.5% by mass of HLB 5), 7.5% by mass of starch hydrolyzate H, and 0.001 to 1.0% by mass of sodium caseinate were prepared with water to make 100% by mass and mixed. After dispersing this mixture at 65° C. using a homomixer, it was emulsified using a high-pressure emulsifier, and 2.2 g of the resulting emulsion was dispersed in 100 ml of water to prepare a diluted emulsion. The obtained diluted emulsified liquid was stored at 40° C., and the degree of layer separation over time was observed, and the emulsification stability was evaluated according to the standard of Test Example 1. Table 8 shows the results.

[Example 6]
Hydrogenated coconut oil (“hydrogenated coconut oil” manufactured by Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) Sugar Ester S-1170” manufactured by Mitsubishi Kagaku Foods Co., Ltd., HLB11) 1 .25% by weight, 32.75% by weight of Starch Hydrolyzate A and 50% by weight of water were mixed. After dispersing this mixture at 50° C. using a homomixer, it is emulsified using a high-pressure emulsifier, and the resulting emulsion is dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-4”) was obtained.

[Example 7]
A powder composition A-5 was obtained in the same manner as in Example 6, except that 0.1% by mass of monoglycerol fatty acid ester was added to the hardened coconut oil and 49.9% by mass of water was added.

[Example 8]
0.1% by mass of sucrose laurate (“Ryoto (registered trademark) Sugar Ester L-195” manufactured by Mitsubishi Kagaku Foods Co., Ltd., HLB1) was added to hydrogenated coconut oil, and water was added to 49.9% by mass. obtained a powder composition A-6 in the same manner as in Example 6.

[Example 9]
Example 6 except that 0.1% by mass of sucrose stearate ("Ryoto (registered trademark) Sugar Ester S-370", HLB3) was added to hydrogenated coconut oil, and water was 49.9% by mass. A powder composition A-7 was obtained in the same manner.

[Example 10]
Add 0.1% by mass of polyglycerol behenate (“Ryoto (registered trademark) polyglyester B-100D” manufactured by Mitsubishi Kagaku Foods, HLB3) to hardened coconut oil, and add 49.9% by mass of water. A powder composition A-8 was obtained in the same manner as in Example 6, except that the

[Test Example 6]
1.1 g of powder compositions A-4 to A-8 were each dissolved in 100 ml of water, and the degree of layer separation over time was observed when stored at 30 ° C. or 50 ° C., and the emulsion stability was evaluated according to the following criteria. evaluated. Table 9 shows the results.

[Example 11]
Hydrogenated coconut oil (“hydrogenated coconut oil” manufactured by Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-770” manufactured by Mitsubishi Kagaku Foods, HLB11) 1 .25% by weight, 32.75% by weight of Starch Hydrolyzate A and 50% by weight of water were mixed. After dispersing this mixture at 70° C. using a homomixer, it is emulsified using a high-pressure emulsifier, and the resulting emulsion is dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-9”) was obtained.

[Example 12]
Hardened coconut oil (“hardened coconut oil” non- Nisei Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) Sugar Ester S-770" Mitsubishi Kagaku Foods Co., Ltd., HLB11) 1.25% by mass, starch hydrolyzate 67% by weight A and 50% by weight water were mixed. After dispersing this mixture at 70° C. using a homomixer, it is emulsified using a high-pressure emulsifier, and the resulting emulsion is dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition A-10”) was obtained.

[Test Example 7]
2.0 g of powder compositions A-9 and A-10 were dissolved in 100 ml of water, respectively, and stored at 20 ° C., 25 ° C., 30 ° C., 40 ° C., and 50 ° C. for 3 days. Evaluation was made according to the same criteria as in Test Example 2. The average particle size was measured using SALD-7100 manufactured by Shimadzu Corporation.
Table 10 shows the results.

[Example 13]
In the same manner as in Test Example 3, the effect of adding a hydrophobic low-molecular-weight surfactant was confirmed.
Specifically, in advance, hydrogenated coconut oil (" Hydrogenated coconut oil "Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) Sugar Ester S-770" Mitsubishi Kagaku Foods Co., Ltd., HLB11) 1.25% by mass , 32.67% by weight of starch hydrolyzate A and 50% by weight of water were mixed. After dispersing this mixture at 70° C. using a homomixer, emulsifying at 100 MPa using an ultra-high pressure emulsifier, and dispersing 4.0 g of the resulting emulsion in 100 ml of water to prepare a diluted emulsion. bottom. The remaining emulsion was dried with a spray dryer to obtain powder composition A-11.
The obtained diluted emulsion was stored at 20° C., 25° C., 30° C., 40° C. and 50° C. for 4 days, and the average particle size increase rate was evaluated according to the same criteria as in Test Example 2. The average particle size was measured using a nanoparticle size distribution analyzer (SALD-7100 manufactured by Shimadzu Corporation). Table 11 shows the results.

[Example 14]
Instant tea 0.15% by mass, sugar 7.0% by mass, skimmed milk powder 1.9% by mass, powder composition A-1 3.2% by mass, sucrose fatty acid ester (sucrose palmitate ester "Ryoto (registered Trademark) Sugar Ester P-1570 (Mitsubishi-Kagaku Foods Co., Ltd.) 0.03% by mass and water (the balance) were mixed, thoroughly stirred to dissolve, and then emulsified with a high-pressure homogenizer. After UHT sterilization, this was filled into a PET bottle to obtain a PET-bottled milk tea containing milk components. This milk tea had good stability after refrigeration and storage at room temperature for 2 months.

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

Claims (8)

A beverage containing the powder composition,
The powder composition contains a fat-soluble substance, a starch hydrolyzate and a low-molecular-weight surfactant,
The content of the fat-soluble substance in the powder composition is 10% by mass or more,
The starch hydrolyzate has a peak area ratio of 15% or less with a molecular weight range of 8500 or more and 18500 or less to the total peak area when the molecular weight distribution is measured by gel permeation chromatography,
The content of sodium caseinate is 0.3% by mass or less,
Beverages characterized by being coffee or tea beverages , except those containing calcium caseinate . The beverage according to claim 1, wherein the fat-soluble substance is edible oil. 3. The beverage according to claim 1 or 2, wherein the low-molecular-weight surfactant is a food emulsifier. The beverage according to any one of claims 1 to 3, wherein the starch hydrolyzate has a weight average molecular weight of 9000 or less. The beverage according to any one of claims 1 to 3, wherein the starch hydrolyzate has a weight average molecular weight of 50,000 or more. The beverage according to any one of claims 1 to 5 , further comprising a dairy component. The beverage according to any one of claims 1 to 6 , further comprising a bacteriostatic emulsifier. Any of claims 1 to 7 , wherein the content ratio (mass ratio) of the fat-soluble substance and the starch hydrolyzate is in the range of fat-soluble substance: starch hydrolyzate = 1: 0.43 to 1: 9 or the beverage according to item 1.