JP7345274B2 - powdered oil - Google Patents

Description

The present invention relates to powdered fats and oils.

Powdered oils and fats are used as raw materials for confectionery and breads, soups, sauces, beverages, fry batters, snack foods, seafood paste products, meat products, and mixed powders.

Generally, powdered oils and fats are oils and fats coated with emulsifiers such as milk proteins and excipients such as carbohydrates, and the aqueous phase containing milk proteins and excipients and the oil phase are stirred and homogenized. It can be obtained by preparing an oil-in-water emulsion and then drying it into a powder.

Conventionally, common methods for producing powdered fats and oils include a method in which fats and oils are adsorbed to excipients and pulverized, a method in which solid fats and oils are pulverized and powdered at room temperature, a freeze-drying method, a spray-drying method, etc. However, the spray drying method is used as a method suitable for satisfying the characteristics generally required for powdered oils and fats. In this spray drying method, a homogenized oil-in-water emulsion is supplied to the inlet of a spray dryer, blown with high-temperature hot air, and dried by spraying into the tank of the spray dryer to form a powdered oil or fat.

Further, as a technique for suppressing the oxidation of powdered fats and oils, for example, the use of various antioxidants has been proposed. Specifically, as techniques related to antioxidants, techniques using ascorbic acid or its salts, citric acid or its salts, malic acid or its salts, etc. (Patent Document 1), and techniques using organic solvent extracted components of cultured products. A technique using an antioxidant (Patent Document 2), a technique using tocopherol (Patent Document 3), and the like are known.

Japanese Patent Application Publication No. 9-235584 Japanese Patent Application Publication No. 6-287590 Japanese Patent Application Publication No. 3-263499

However, even when antioxidants such as those disclosed in Patent Documents 1 to 3 are blended into powdered fats and oils, it is difficult to sufficiently suppress oxidation of the powdered fats and oils, and furthermore, an off-taste derived from the antioxidants also occurs. There is a problem. Furthermore, in the case of powdered fats and oils containing highly unsaturated fatty acids, for example, they do not have sufficient oxidative stability, so there is a risk that unpleasant odors caused by the highly unsaturated fatty acids may occur under high temperature conditions in the heat drying method.

Furthermore, when powdered fats and oils are added to water, they become the original oil-in-water emulsion and the oil droplets become redispersed, but as the powdered fats and oils oxidize, there is a problem that the oil droplets tend to aggregate when redissolved. be.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a powdered fat and oil that has excellent oxidation stability and can suppress agglomeration of oil droplets during redissolution.

In order to solve the above problems, the powdered oil and fat of the present invention is characterized by containing an oil and fat and a sugar carboxylic acid.

According to the powdered oil and fat of the present invention, it has excellent oxidation stability and can reliably suppress aggregation of oil droplets during redissolution.

FIG. 2 is a diagram showing the amount of acrolein produced for the powdered fats and oils of Examples 1, 2, 4, and 5. 3 is a micrograph showing the state of agglomeration of oil droplets when redissolving the powdered oil and fat of Example 3. 3 is a micrograph showing the state of agglomeration of oil droplets when redissolving the powdered oil and fat of Comparative Example 1. 3 is a micrograph showing the state of agglomeration of oil droplets when redissolving the powdered oil and fat of Comparative Example 2. 3 is a micrograph showing the state of agglomeration of oil droplets when redissolving the powdered oil and fat of Comparative Example 3.

The powdered fat and oil of the present invention contains fat and oil and sugar carboxylic acid.

The powdered oil and fat of the present invention can be produced in an oil-in-water type (O/ W) It can be obtained by forming an emulsion and drying it into powder.
1. Oil and fat composition (oil phase)
The oils and fats in the oil and fat composition (oil phase) are particularly limited as long as they are edible, such as liquid or solid animal and vegetable oils, hardened animal and vegetable oils, transesterified animal and vegetable oils, fractionated liquid oils or solid fats. Not done. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cacao butter, olive oil, palm kernel oil, fish oil, pork fat, Examples include animal fats and oils such as beef tallow, chicken fat, and milk fat, hydrogenated oils or transesterified oils of these fats, and liquid oils and solid fats obtained by fractionating these fats and oils. They may be used or two or more types may be used in combination.

In addition, in the powdered oil and fat of the present invention, it is preferable to use an oil and fat containing highly unsaturated fatty acids that are expected to have effects such as maintaining and promoting health and preventing and improving disease. Specifically, perilla oil, perilla oil, and linseed oil containing α-linolenic acid as highly unsaturated fatty acids, fish oil and seaweed oil containing EPA and DHA as highly unsaturated fatty acids, and γ- as highly unsaturated fatty acids. Examples include oils and fats containing linolenic acid, such as evening primrose oil and borage oil. These fats and oils have very poor stability and are easily oxidized, but the powdered fats and oils of the present invention have excellent oxidation stability, so even when these fats and oils are used, they are highly unsaturated. Unpleasant odors caused by fatty acids can be suppressed.

Furthermore, the fat and oil composition may also contain a flavoring oil. The flavoring oil can be made into a flavoring fat by using a fat or oil having a flavor or an oil-soluble flavoring component, or by adding an oil-soluble flavoring component to the fat or oil. Fats and oils with flavor are not particularly limited as long as they are edible fats and oils, and include milk fat, sesame oil, beef tallow, pork fat, chicken oil, peanut oil, almond oil, lemon oil, lime oil, orange oil, olive oil, and animal and vegetable oils. Examples of such oils include onion oil, Japanese pepper oil, garlic oil, ginger oil, which has been added with the aromatic components of flavorful vegetables, burnt butter oil, which is obtained by heating butter to give it a roasted odor, and partially hydrogenated animal and vegetable fats and oils. In addition, examples of oil-soluble taste components include butter flavor, milk flavor, cream flavor, nut flavor, fruit flavor, and enzymatic decomposition products of dairy products. When flavoring oil is used as the fat or oil, the richness of the food or drink can be further improved.

The oil content in the powdered oil or fat of the present invention is preferably 20 to 80% by mass, more preferably 30 to 70% by mass, and even more preferably 40 to 60% by mass. When the oil and fat content is within this range, for example, it is possible to improve the cloudiness of beverages and the richness of foods and drinks, and also to improve emulsion stability and prevent oil build-up.

2. Aqueous phase A sugar carboxylic acid is blended into the aqueous phase. Sugar carboxylic acid refers to an oxidized aldehyde group on the reducing end side of a disaccharide or more of a carbohydrate having a hemiacetal hydroxyl group, and also includes salt forms thereof.

Further, the sugar carboxylic acid may be one or more types of monosaccharides or oligosaccharides, but preferably oligosaccharides.

Examples of monosaccharides include monosaccharide aldonic acid, monosaccharide uronic acid, monosaccharide aldaric acid, N-acetylneuraminic acid, and N-acetylmuramic acid.

For example, monosaccharide aldonic acids include aronic acid, altronic acid, gluconic acid, mannonic acid, gulonic acid, idonic acid, galactonic acid, and talonic acid. Examples of the monosaccharide uronic acid include aluronic acid, altoluronic acid, glucuronic acid, mannuronic acid, guluronic acid, iduronic acid, galacturonic acid, and taluronic acid. Examples of the monosaccharide aldaric acid include aral acid, altral acid, glucaric acid, mannaric acid, idaric acid, and galactaric acid.

Examples of oligosaccharides include disaccharide aldonic acid, disaccharide uronic acid, sucrose carboxylic acid, trehalose carboxylic acid, and trisaccharide aldonic acid, and among them, disaccharide aldonic acid is preferred.

For example, examples of the disaccharide aldonic acid include lactobionic acid, maltobionic acid, and cellobionic acid, and maltobionic acid or calcium maltobionic acid is more preferable. Examples of the disaccharide uronic acid include hyalobiuronic acid and cellobiuronic acid. Examples of trisaccharide aldonic acids include maltotrionic acid, panonic acid, and isomaltotrionic acid.

Examples of sugar carboxylic acids other than those mentioned above include calcium lactobionate, sodium lactobionate, potassium lactobionate, iron lactobionate, copper lactobionate, magnesium lactobionate, calcium cellobionate, sodium cellobionate, potassium cellobionate, and cellobionate. Iron, copper cellobionate, magnesium cellobionate, cellotrionic acid, calcium cellotrionate, sodium cellotrionate, potassium cellotrionate, iron cellotrionate, copper cellotrionate, magnesium cellotrionate, cellotetraonic acid, calcium cellotetraonate, sodium cellotetraonate, cellotetraonate Potassium, iron cellotetraonate, copper cellotetraonate, magnesium cellotetraonate, melivionate, calcium melivionate, sodium melivionate, potassium melivionate, iron melivionate, copper melivionate, magnesium melivionate, nigerobionic acid, calcium nigerobionate, nigerobionate Sodium, potassium nigerobionate, iron nigerobionate, copper nigerobionate, magnesium nigerobionate, cordibionic acid, calcium cordibionate, sodium cordibionate, potassium cordibionate, iron cordibionate, copper cordibionate, magnesium cordibionate, sodium maltobiionate, maltobionate acid potassium, iron maltobionic acid, copper maltobionic acid, magnesium maltobionic acid, isomaltobionic acid, calcium isomaltobionic acid, sodium isomaltobionic acid, potassium isomaltobionic acid, iron isomaltobionic acid, copper isomaltobionic acid, Magnesium isomaltotrionate, calcium maltotrionate, sodium maltotrionate, potassium maltotrionate, iron maltotrionate, copper maltotrionate, magnesium maltotrionate, calcium isomaltotrionate, sodium isomaltotrionate, isomalt Potassium trionate, iron isomaltotrionate, copper isomaltotrionate, magnesium isomaltotrionate, maltotetraonic acid, calcium maltotetraonate, sodium maltotetraonate, potassium maltotetraonate, iron maltotetraonate , copper maltotetraonate, magnesium maltotetraonate, maltohexaonic acid, calcium maltohexaonate, sodium maltohexaonate, potassium maltohexaonate, iron maltohexaonate, copper maltohexaonate, maltohexaonate Magnesium onate, panose oxide, panose oxide calcium salt, panose oxide sodium salt, panose oxide potassium salt, panose oxide iron salt, panose oxide copper salt, panose oxide magnesium salt, maltooligosaccharide oxide, maltooligosaccharide oxide calcium salt, maltooligo Sugar oxide sodium salt, maltooligosaccharide potassium oxide salt, maltooligosaccharide iron oxide salt, maltooligosaccharide copper oxide salt, maltooligosaccharide oxide magnesium salt, starch syrup oxide, starch syrup oxide calcium salt, starch syrup oxide sodium salt, starch syrup oxide potassium salt, starch syrup oxidation Iron salt, starch syrup copper oxide salt, starch syrup magnesium oxide salt, powdered candy oxide, powdered candy calcium oxide salt, powdered candy sodium oxide salt, powdered candy potassium oxide salt, powdered candy iron oxide salt, powdered candy copper oxide salt, powdered candy Examples include magnesium oxide salt, dextrin oxide, dextrin oxide calcium salt, dextrin oxide sodium salt, dextrin oxide potassium salt, dextrin oxide iron salt, dextrin oxide copper salt, and dextrin oxide magnesium salt.

In the powdered fat of the present invention, the lower limit of the ratio of sugar carboxylic acid to the fat is preferably 1% or more, more preferably 2% or more, from the viewpoint of increasing oxidation stability and suppressing aggregation of oil droplets during redissolution. , more preferably 3% or more, particularly preferably 5% or more, particularly preferably 10% or more, particularly preferably 15% or more, and most preferably 20% or more. The upper limit of the ratio of sugar carboxylic acid to oil and fat is preferably 55% or less, more preferably 50% or less, even more preferably 45% or less, and particularly preferably 40% or less.

The powdered oil or fat of the present invention may contain other components other than the oil or fat and sugar carboxylic acid within a range that does not impair the effects of the present invention. Examples of other components include carbohydrates other than sugar carboxylic acids, emulsifiers, antioxidants, colorants, flavors, and the like.

Carbohydrates other than sugar carboxylic acids include monosaccharides such as glucose, fructose, galactose, and mannose, disaccharides such as lactose, sucrose, maltose, and trehalose, fructooligosaccharides, galactooligosaccharides (4'-galactosyllactose), xylooligosaccharides, Oligosaccharides such as beet oligosaccharide (raffinose), soybean oligosaccharide (raffinose, stachyose), milk oligosaccharide (lactosucrose), dextrin, indigestible dextrin, isomaltodextrin (branched maltodextrin), cyclodextrin, polymers Dextrins such as dextrin, mannans such as galactomannan, glucomannan, and konjac mannan, inulin, inulin decomposition product, inulin such as agabayulin, pectin, pullulan, guar gum, guar gum decomposition product, xanthan gum, gum arabic, gati gum, native Gellan gum, deacylated gellan gum, locust bean gum, tara gum, curdlan, carrageenan, karaya gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, alginic acid, sodium alginate, alginate propylene glycol ester, soy polysaccharide , methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, agar, fucoidan, porphyran, thickening polysaccharide such as laminaran, starch, resistant starch, isomaltulose, polydextrose, indigestible glucan, arabinogalactan, etc. Other examples include polysaccharides such as erythritol, sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, and sugar alcohols such as mannitol.

When using dextrin as a carbohydrate, one with a high DE is preferable. When a dextrin with a high DE is used, oxidation stability is improved and an increase in the median diameter of oil droplets upon redissolution can be suppressed.

The DE (Dextrose Equivalent) of dextrin is an indicator of the chain length of glucose residues, which are the constituent units of dextrin, and is a value indicating the content (%) of reducing sugars in dextrin. The larger the value, the shorter the dextrin chain length. The DE value can be measured by the Willstetter-Schudel method.

The content of carbohydrates is preferably 30% by mass or more, more preferably 35% by mass or more, and even more preferably 40% by mass or more, from the viewpoint of sufficiently increasing emulsifying properties. The upper limit of the carbohydrate content is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less.

In the powdered oil and fat of the present invention, the lower limit of the proportion of sugar carboxylic acids in the total carbohydrates is preferably 3% or more, and 5% or more, from the viewpoint of increasing oxidation stability and suppressing aggregation of oil droplets during redissolution. is more preferable, 10% or more is even more preferable, 15% or more is particularly preferable, and particularly preferably 20% or more. The upper limit of the ratio of sugar carboxylic acid to the total carbohydrate is preferably 80% or less, more preferably 70% or less, further preferably 60% or less, and particularly preferably 50% or less, from the viewpoint of sufficiently increasing emulsifying property.

Examples of emulsifiers include modified starch, protein, lecithin, saponin, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyester. Examples include oxyethylene sorbitan fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, and the like. The lower limit of the content of the emulsifier is preferably 0.2% or more, more preferably 1.0% or more, and 2.0% or more based on the oil and fat, from the viewpoint of sufficiently increasing the emulsifying property of the oil-in-water emulsion. is even more preferable. The upper limit of the content of the emulsifier is preferably 40% or less, more preferably 35% or less, and even more preferably 30% or less based on the oil or fat, from the viewpoint of influence on flavor and solubility of powdered oil or fat.

Processed starches include carboxymethyl starch, esterified starch phosphate, octenylsuccinate starch, acetate starch, etherified hydroxypropyl starch, moist heat treated starch, acid treated starch, crosslinked starch, pregelatinized starch, etc. Among these, octenyl succinic acid starch having good emulsifying properties is particularly preferred.

Proteins include acid casein, rennet casein, sodium caseinate, potassium caseinate, whey protein, milk peptides that are enzymatic decomposition products thereof, milk protein concentrate, total milk protein, soybean protein, wheat protein, whole milk protein, etc. Examples include powdered milk, skim milk powder, whey powder, buttermilk powder, wheat flour, and gelatin. The lower limit of the protein content is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, and even more preferably 2.5% by mass or more. The upper limit of the protein content is preferably 15% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, and particularly preferably 6% by mass or less.

Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. . Among these, L-ascorbic acid derivatives are preferred, and L-ascorbic acid palmitate is particularly preferred. From the viewpoint of improving oxidation stability, the lower limit of the content of the antioxidant is preferably 0.02% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.10% by mass or more. From the viewpoint of influence on flavor, the upper limit of the content of the antioxidant is preferably 1% by mass or less, more preferably 0.50% by mass or less, and even more preferably 0.30% by mass or less.

Since the powdered oil and fat of the present invention contains sugar carboxylic acid, it has excellent oxidative stability. Therefore, the amount of antioxidant used can be reduced, and off-taste derived from the antioxidant can be suppressed. Furthermore, the powdered oil and fat of the present invention can suppress agglomeration of oil droplets during redissolution, and therefore can be suitably used for various purposes.

The powdered oil and fat of the present invention can be incorporated into food and drink products such as confectionery breads, soups, sauces, beverages, fried batter, snack foods, seafood paste products, meat products, mixed powders, enteral nutritional supplements, jellies, and yogurt. It can be used as

3. Preparation of Powdered Oils and Fats An example of the method for producing powdered oils and fats of the present invention will be described below. The powdered oil or fat of the present invention can be obtained by preparing an oil-in-water emulsion containing an oil or fat and a sugar carboxylic acid, and then drying and powdering the emulsion.

As a method for drying and powdering the oil-in-water emulsion, generally known spray drying methods, vacuum freeze-drying methods, vacuum drying methods, etc. can be used. Among these, spray-dried powder oils and fats obtained by a spray-drying method are preferred.

An oil-in-water emulsion can be prepared by mixing an aqueous phase containing a sugar carboxylic acid and a modified starch and an oil phase containing an oil or fat as described above. For example, it can be prepared by the following emulsification step and homogenization step.

In the emulsification process, each raw material is put into a stirring tank of an emulsifier and mixed by stirring. The mixing ratio of water and other raw materials is not particularly limited; It can be within the range of The procedure for blending each raw material is not particularly limited, but for example, water-soluble components such as sugar carboxylic acids and modified starches are dispersed in water at room temperature and then stirred under heating, or the water-soluble components are dispersed in heated water. After stirring to completely dissolve, the heated and dissolved oil phase component can be added dropwise to emulsify while stirring with a stirring device such as a homomixer installed in a stirring tank.

In the homogenization step, the emulsion obtained in the emulsification step is supplied to a pressure homogenizer to reduce the size of oil droplets. For example, a commercially available pressure homogenizer can be used to homogenize the oil by applying a pressure of about 10 to 250 kgf/cm ² to refine the size of the oil droplets. Note that a heat sterilization step may be provided before drying and powdering.

Next, when drying and powdering is performed by a spray drying method, the homogenized emulsion is supplied to the inlet of a spray dryer using 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 at the bottom of the tank. As the spray dryer, for example, a rotary atomizer type or a nozzle type spray dryer can be used. After the spray-dried powder is taken out of the tank of the spray dryer, it is cooled with cold air while being conveyed in a vibrating fluidized tank or the like, thereby producing a powdered fat or oil having a moisture content of 1.5% by mass.

The powdered oil and fat of the present invention is a dried oil-in-water emulsion, and when added to water, it becomes the original oil-in-water emulsion, with oil droplets redispersed. The median diameter of the oil droplets upon redissolution is, for example, 0.1 to 2.5 μm, preferably 0.3 to 2.0 μm, and more preferably 0.5 to 1.2 μm.

The powdered oil and fat of the present invention is not limited to the above embodiments.

EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to these Examples.

(1) Preparation of powdered oil and fat Perilla oil containing α-linolenic acid as a highly unsaturated fatty acid was used as the oil and fat in the oil phase.

The following materials were used in the aqueous phase in the proportions listed in Table 1.
・Processed starch (Purity Gum BE) manufactured by Ingredion Japan Co., Ltd.
・Dry E-mix CP-13 (hydrophilic preparation containing L-ascorbic acid palmitate) manufactured by Riken Vitamin Co., Ltd.
・Paindex #2 (dextrin DE11) manufactured by Matsutani Chemical Industry Co., Ltd.
・Paindex #1 (dextrin DE8) manufactured by Matsutani Chemical Industry Co., Ltd.
・Biandex BH (branched dextrin) manufactured by Showa Sangyo Co., Ltd.
・Sour Oligo C manufactured by Sanei Toka Co., Ltd. (contains 60% calcium maltobionic acid)
・Sour Oligo manufactured by Sanei Toka Co., Ltd. (contains 40% maltobionic acid)
・Lactobionic acid manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. ・Gluconic acid manufactured by Fuso Chemical Industry Co., Ltd.

<Preparation of powdered oil>
The aqueous phase and oil phase were mixed and emulsified in the proportions shown in Table 2, and then homogenized using a pressure homogenizer at a pressure of 150 kgf/cm ² to obtain an oil-in-water emulsion. The obtained emulsion was spray-dried using a nozzle-type spray dryer at a flow rate of 25 ml/min to obtain a powdered fat and oil having a water content of about 1% by mass (spray-drying conditions: inlet temperature: 210° C.).

(2) Evaluation method (oil droplet cohesion during redissolution)
Powdered oils and fats were placed in hot water (60°C) to a concentration of 0.1 g/ml, stirred for 1 minute, and then the oil droplet diameter (median diameter) was measured using a laser diffraction particle size distribution analyzer (product name: SALD). -2300'', manufactured by Shimadzu Corporation). Two points were measured: immediately after production and after storage at 40°C for 18 days. The value of median diameter/median diameter at redissolution immediately after production was calculated. The lower this value is, the more the solubility and emulsifying properties of the powdered fats and oils have not changed since immediately after production, even after storage for 18 days after the powdered fats and oils were manufactured. It means stable.

(oxidation stability)
The stability of the powdered oil and fat was evaluated using Rancimat (product name "743rancimat", manufactured by Metrohm). 1 g of powdered oil and fat was placed in a glass tube and heated at a temperature of 110° C., and the time required for the electrical conductivity to reach 100 μS/cm was evaluated as an index of stability.

(fragrance component)
Regarding the powdered fats and oils of Examples 1, 2, 4, and 5, acrolein, which is one of the aldehydes generated due to oxidative deterioration, was measured by solid phase microextraction (SPME) GC-MS under the following conditions. 1 g of the powdered oil and fat stored at 40° C. for 18 days after production was placed in a 20 mL vial, and the vial was sealed using a silicone septum and an aluminum cap. After heating at 60° C. for 10 minutes, the aroma components were adsorbed onto the SPME fiber for 5 minutes, measurements were performed using a known method, and the peak areas of the target components were compared (Figure 1).
Equipment used: Agilent 7890A/5975C GC/MSD (Agilent Technologies)
SPME fiber: 50/30 DVB/Carboxen/PDMS (SUPELCO)
Column: DB-WAX UI (Agilent Technologies)
Measurement conditions: Splitless Inlet temperature: 250°C Oven conditions: Hold at 40°C for 30 seconds, then raise the temperature to 250°C at a rate of 10°C/min, hold for 30 minutes Detector: Ion trap type, measurement scan mode

(flavor)
A panel of 20 people took the powdered oils and fats stored at 40°C for 18 days in their mouths and evaluated the unpleasant odor caused by polyunsaturated fatty acids.
Evaluations were made based on the following criteria based on the number of people who answered that the unpleasant odor was suppressed compared to when they put perilla oil in their mouths that had been degraded under similar storage conditions.
◎: Out of 20 panelists, 15 or more answered that "unpleasant odor is suppressed."
○: 10 to 14 of the 20 panelists answered that "unpleasant odor is suppressed."
△: Out of 20 panelists, 8 to 9 answered that "unpleasant odor is suppressed."
×: Out of 20 panelists, 7 or less answered that "unpleasant odor is suppressed."
The evaluation panel that evaluated the flavor prepared 20 sets of powdered oils and fats with different flavors and conducted a one-to-two test method (duo-trio test) in which three samples were presented for two types of samples. However, one of the samples was presented as a standard sample, and the same sample as the standard sample was selected), and those with a correct answer rate of 70% or higher were selected. Before conducting the evaluation, the entire panel discussed and reconciled the characteristics of each evaluation item to ensure that each panel had a common understanding. In addition, in order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test area number and content of the samples were not informed to the panel, and the samples were presented randomly.

(comprehensive evaluation)
As shown in Table 1,
<1> Median diameter when remelted after storage at 40°C for 18 days / Median diameter when remelted immediately after production <2> 100 μS/cm (defined as an index of storage stability of inclusive oil)
<3> The evaluation results of the flavor of the powdered oil and fat after storage at 40° C. for 18 days were quantified as a score, and comprehensive evaluation was performed based on the total score.

(3) Results The results are shown in Table 2 and Figures 1 to 5.

As shown in Figure 1, when comparing the powdered fats and oils of Examples 1, 2, 4, and 5 with different sugar carboxylic acid contents, it was confirmed that Example 4 produced the least amount of acrolein and was preferable. .

As shown in Table 2, the powdered oils and fats of Examples 1 to 8 containing sugar carboxylic acids in the aqueous phase had a median diameter (40 The value of the median diameter when redissolved after storage for 18 days at °C/median diameter when redissolved immediately after production was small, and it was confirmed that aggregation of oil droplets during redissolution could be suppressed (Figure 2). Furthermore, it was confirmed that the powdered oils and fats of Examples 1 to 8 had high oxidation stability (100 μS/cm) and were able to suppress unpleasant odors caused by highly unsaturated fatty acids.

On the other hand, the powdered oils and fats of Comparative Examples 1 to 3, which do not contain sugar carboxylic acids in the aqueous phase, have a larger median diameter (μm) after being stored at 40°C for 18 days compared to Examples 1 to 8 (Figs. 5) It was confirmed that it is difficult to suppress the aggregation of oil droplets during redissolution. Furthermore, it was confirmed that the powdered oils and fats of Comparative Examples 1 to 3 did not have sufficient oxidation stability (100 μS/cm) and it was difficult to suppress unpleasant odors caused by highly unsaturated fatty acids.

Claims (3)

Powdered fat and oil containing fat and oil and disaccharide aldonic acid . The powdered fat or oil according to claim 1, wherein the ratio of the disaccharide aldonic acid to the fat or oil is 1% or more and 55% or less. The powdered oil or fat according to claim 1, wherein the proportion of disaccharide aldonic acid to the total carbohydrate is 3% or more and 80% or less .