JP7484876B2 - Powder composition, method for producing said powder composition, and beverage - Google Patents

Description

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

As a water-dispersible powder containing fat-soluble substances that has a wide range of uses in the food and beverage industry, a technology for producing a protein-free powdered oil and fat composition is known that has the same or better stability and dispersibility as milk proteins (skim milk, casein and their salts, etc.) that have traditionally been used for emulsifying effects and film formation.

For example, there are known protein-free powdered oil and fat compositions characterized by containing as main components edible oils and fats, octenyl succinate-esterified starch, and trehalose (Patent Document 1); protein-free powdered oil and fat compositions characterized by containing as main components edible oils and fats having a melting point of 20 degrees or more, octenyl succinate-esterified starch, lactose, and dextrin (Patent Document 2); and a composition comprising 20 to 80% by mass of one or more emulsifiers that are paste-like or liquid at room temperature selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin, and a starch that is a paste or liquid at room temperature. A powdered emulsifier comprising 80 to 20% by mass of a powdering agent consisting of a starch powder or its hydrolysate and an organic acid glycerin fatty acid ester (mass ratio 100:0.1 to 50), and/or an emulsifying starch derivative or its hydrolysate (Patent Document 3); a powdered oil and fat composition containing 6.6 to 10 parts by mass of hemicellulose and 34 to 60 parts by mass of highly branched cyclic dextrin per 100 parts by mass of edible oil and fat (Patent Document 4); an oily powder obtained by adsorbing an α-starch-based powder as component A and an oily component as component B, the α-starch-based powder having a particle size of 10 to 80 mesh and a bulk density of 0.01 to 0.8 g/cm ^3. An oil-based powder characterized by having an oil absorption of 1.5 to 1.7 ml/g and a retention capacity of oily components of grade 2 to 5 (Patent Document 5); a powdered oil composition comprising an oily component, gum arabic, and sugars, the mass ratio of the oily component to gum arabic being 2:1 to 1:5, and the mass ratio of gum arabic to sugars being 5:1 to 1:100 (Patent Document 6); a powdered oil composition comprising an amphiphilic substance that spontaneously forms closed endoplasmic reticulum in an aqueous system, or a sugar polymer that forms sugar polymer particles, an oil-based component, and an excipient, and which forms an O/W type emulsion by the action of the closed endoplasmic reticulum or the sugar polymer particles when mixed with water (Patent Document 7).

In these documents, the powdered base material and the powder manufacturing method used are described as being characteristic. However, the characteristic powdered base material has a viscosity when dissolved and a distinctive odor that affects the taste of the food in which it is used, and is specialized and expensive, making it difficult to put into practical use in terms of versatility and cost reduction. In addition, when the powder manufacturing method is characteristic, existing spray drying equipment suitable for mass production cannot be used, and new manufacturing equipment and manufacturing innovations are required, resulting in problems of high manufacturing costs.

On the other hand, there are known a powdered oil composition comprising edible oils and fats mainly composed of medium-chain saturated fatty acid triglycerides and/or medium-chain saturated fatty acid triglycerides, starch hydrolysates, and organic acid monoglycerides, the starch hydrolysates having a dextrose equivalent of 2 to 30 (Patent Document 8); a method for producing an oil-carbohydrate material, comprising mixing an oil-soluble material dispersion oil in which an oil-soluble material is dispersed in oils and fats and a lipophilic emulsifier with an aqueous carbohydrate dispersion in which a carbohydrate is dispersed in water and a hydrophilic emulsifier to produce an oil-carbohydrate coating dispersion, and optionally drying the oil-carbohydrate coating dispersion or an oil-carbohydrate powder material, in which a starch hydrolysate with a glucose equivalent (DE) of 5 to 15 is used as the carbohydrate (Patent Document 9); and the like.

Japanese Patent Application Publication No. 11-318332 Japanese Patent Publication No. 2003-73691 Japanese Patent Application Publication No. 6-245719 Japanese Patent Publication No. 2006-14629 Japanese Patent Publication No. 2000-109882 Japanese Patent Publication No. 2000-119686 International Publication No. 2012/081546 Japanese Patent Application Laid-Open No. 6-33087 Japanese Patent Publication No. 2008-188010

Here, dextrose equivalent (= glucose equivalent) is an index showing the degree of starch decomposition determined by the number of reducing ends in order to classify starch hydrolysates, which are commonly used powdered base materials. However, starch hydrolysates have a complex molecular weight distribution, and even if they have the same dextrose equivalent, the molecular weight composition of the decomposition products contained therein may differ, and this cannot be said to be an appropriate parameter for fundamentally understanding the interactions with fats and oils and low molecular weight surfactants such as organic acid monoglycerides. Therefore, further investigation was required to create a protein-free powdered fat and oil composition using a commonly used powdered base material and the manufacturing method of spray drying.

The present invention was made in consideration of the above-mentioned conventional situation, and aims to provide a powdered oil composition that uses a general-purpose powdered base material, is particularly suitable for spray drying, and can provide a beverage with excellent long-term emulsion stability.

As a result of extensive research, the inventors discovered that the above problems could be solved by using a specific starch hydrolysate, and thus arrived at the present invention.

That is, the gist of the present invention is as follows.
[1]
A powder composition comprising a fat-soluble substance, a starch hydrolysate, and a low molecular weight surfactant,
A powder composition characterized in that the starch hydrolysate has a peak area in the molecular weight range of 8,500 to 18,500 inclusive, which is 15% or less of the total peak area when the molecular weight distribution is measured by gel permeation chromatography.
[2]
The powder composition according to the above-mentioned [1], wherein the fat-soluble substance is an edible fat or oil.
[3]
The powder composition according to the above-mentioned [1] or [2], wherein the low molecular weight surfactant is a food emulsifier.
[4]
The powder composition according to any one of the above [1] to [3], wherein the weight average molecular weight of the starch hydrolysate is 9,000 or less.
[5]
The powder composition according to any one of [1] to [3] above, wherein the weight average molecular weight of the starch hydrolysate is 50,000 or more.
[6]
The powder composition according to any one of the above [1] to [5], which is substantially free of sodium caseinate.
[7]
A beverage comprising the powder composition according to any one of [1] to [6] above.
[8]
The beverage according to claim 7, further comprising a milk component.
[9]
The beverage according to the above item [7] or [8], further comprising a bacteriostatic emulsifier.
[10]
The beverage according to any one of [7] to [9] above, which is a coffee or black tea beverage.
[11]
A method for producing a powder composition containing a fat-soluble substance, a starch hydrolysate, and a low molecular weight surfactant, comprising the steps of:
As the starch hydrolysate, a starch hydrolysate is used in which the ratio of a peak area in a molecular weight range of 8,500 to 18,500 to the total peak area when the molecular weight distribution is measured by gel permeation chromatography is 15% or less,
The starch hydrolysate, a fat-soluble substance, a low molecular weight surfactant, and water are mixed to prepare a mixed liquid;
After emulsifying the mixture to obtain an emulsion,
A method for producing a powder composition, comprising spray-drying or freeze-drying the emulsion.

According to the present invention, a powder composition can be provided that can provide a beverage with excellent long-term emulsion stability 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 a powder composition that can be used as a good protein-free powdered oil composition can be provided using existing spray drying equipment suitable for mass production, without the need for new production equipment or manufacturing innovations.

The following describes in detail an embodiment of the present invention. The following description of the constituent elements is an example (representative example) of an embodiment of the present invention, and the present invention is not limited to these contents as long as it does not exceed the gist of the present invention.
In this specification, "mass%" and "weight%", "ppm by mass" and "ppm by weight", and "parts by mass" and "parts by weight" are synonymous. In addition, when simply written as "ppm", it means "ppm by weight".

The powder composition of the present invention is a powder composition containing a fat-soluble substance, a starch hydrolysate, and a low molecular weight surfactant, and is characterized in that the starch hydrolysate has a peak area in the molecular weight range of 8,500 to 18,500 that is 15% or less of the total peak area when the molecular weight distribution is measured by gel permeation chromatography.

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

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

Examples of fat-soluble substances that can be used in the present invention include:
Vegetable fats and 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, etc.; animal fats and oils, such as beef tallow, milk fat, lard, mutton tallow, fish oil, etc.; processed fats and oils, such as those obtained by refining, deodorizing, fractionating, hardening, transesterifying, etc., of the liquid or solid vegetable fats and oils or animal fats (the above vegetable fats and oils, animal fats and oils processed therefrom are referred to as "edible fats and oils"); squalane, Examples of suitable oils include hydrocarbons such as olefin, squalane, and 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, and alpha-carotene; oil-soluble pigments; oil-soluble fragrances; complex lipids such as glycolipids and phospholipids; unsaturated fatty acids such as alpha- and gamma-linolenic acid, linoleic acid, arachidonic acid, DHA, EPA, and other polyunsaturated fatty acids; waxes, etc.
These may be used alone or in combination of two or more.
Of these, preferred edible fat-soluble substances are edible oils and fats, sterols, oil-soluble colorants, oil-soluble flavorings, oil-soluble vitamins, and unsaturated fatty acids.

For edible fats and oils, those having a melting point of 25 to 45° C. are particularly preferred because they allow the user to experience a rich flavor of the fat and oil.
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.
For palm kernel oil and coconut oil, the proportion of fatty acids having 12 or less carbon atoms among the constituent fatty acids is preferably 50% by mass or more, and from the viewpoint of oxidation stability, the proportion of unsaturated fatty acids is preferably 15% 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 hydrolysate]
Starch hydrolysate is a general term for products obtained by hydrolyzing polysaccharides in starch, such as amylose and amylopectin, with heat, acid, alkali, enzymes, etc., and is also called dextrin. Its main component is a polysaccharide in which glucose units are linked together through α-1,4 or 1,6 bonds.
Examples of starch hydrolysates include soluble starch, thin starch, amylodextrin, white dextrin, yellow dextrin, britesh gum, erythrodextrin, acrodextrin, maltodextrin, etc. These may be used alone or in combination of two or more.
Starch, which is the raw material of starch hydrolysates, is collected from a plant containing starch. In this case, it is economically advantageous to use a plant variety that is mass-produced as an agricultural product. The ratio of amylose and amylopectin contained in starch varies depending on the plant variety. Amylose mainly has a structure in which glucose is linearly linked by α-1,4 bonds, while amylopectin mainly has a structure in which glucose is branched and linked by α-1,6 bonds. Generally, since amylose has a strong interaction with a low molecular weight surfactant, there is no particular restriction on the variety of the plant from which the starch is derived when the degree of hydrolysis is high, such as when the DE value of dextrin is greater than 8, but when the degree of hydrolysis is low, such as when the DE is 8 or less, a plant having a starch with a higher ratio of amylopectin is preferred. As such a plant, waxy species, i.e., waxy corn, glutinous rice, tapioca, and sweet potato are preferred, and one of these may be used, or two or more of them may be mixed and used as the raw starch.

The starch hydrolysate used in the present invention is characterized in that the ratio of the peak area in the molecular weight range of 8,500 to 18,500 to the total peak area when the molecular weight distribution is measured by gel permeation chromatography (GPC) (hereinafter, sometimes simply referred to as the "peak area ratio") is 15% or less.
This peak area ratio 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. By having the peak area ratio below the upper limit, the influence of the interaction with the low molecular weight surfactant is small, and the overall emulsion stability is good. The smaller the peak area ratio, the more preferable, and there is no particular restriction on the lower limit.

Here, the measurement of the molecular weight distribution by gel permeation chromatography is usually carried out under the following conditions using a GPC apparatus.
Column: TSKgel G2500PWXL, 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 molecular weights between 2,350,000 and 5,900) and glucose (molecular weight 180)
In addition, the peak area ratio can be calculated by converting the measurement result of the molecular weight distribution obtained by the above method into a differential molecular weight distribution curve, adding up the peak areas corresponding to molecular weights of 8,500 or more and 18,500 or less, and expressing the ratio to the total peak area.

A starch hydrolysate having a peak area ratio of 15% or less can be produced by, for example, separating and purifying the starch hydrolysate to remove components having a molecular weight of 8,500 or more and 18,500 or less using a combination of membrane separation using a reverse osmosis membrane, a nanofiltration membrane, an ultrafiltration membrane, a microfiltration membrane or the like, fractionation using a column packed with silica gel or an ion exchange resin, or low-molecular-weight treatment using a starch-degrading enzyme such as α-amylase, β-amylase, glucoamylase or the like.
In addition, examples of starch hydrolysates having a peak area ratio of 15% or less include "Pinex #3" and "Pinex #100" manufactured by Matsutani Chemical Industry Co., Ltd., "Fujioligo G67" manufactured by Nihon Shokuhin Kako Co., Ltd., and "Sandec #30", "Sandec #70", "Sandec #150", "Sandec #180", "Sandec #250", and "Sandec #300" manufactured by Sanwa Starch Co., Ltd., and these can be used.

The starch hydrolysate used in the present invention may be in either a powdered or liquid state, so long as the peak area ratio is 15% or less. There are no particular limitations on other physical properties of the starch hydrolysate, but the following are some of the preferred physical properties:

Dextrose equivalent is an index showing the degree of hydrolysis of starch measured by the Lane-Eynon method or the Somogyi method. In terms of emulsion stability, the dextrose equivalent of the starch hydrolysate used in the present invention is preferably 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.

The weight average molecular weight (Mw) is calculated from the results of the GPC measurement as follows: Mw = ΣHi x Mi / Σ (Hi) (Hi: peak height, Mi: molecular weight). The weight average molecular weight of the starch hydrolysate 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. It is also 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. Of these, it is preferably 1,000 to 5,000, or 70,000 to 300,000. It is preferable for the weight average molecular weight of the starch hydrolysate to be in this range in order to obtain the above peak area ratio of 15% or less.

[Low molecular weight surfactants]
A low molecular weight surfactant is a substance that has a hydrophilic portion and a lipophilic portion in its molecular structure, is amphiphilic, and has surface activity, and preferably has a molecular weight of 5000 or less. Low molecular weight surfactants do not include polymers 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 is preferably soluble in water. The molecular weight of the low molecular weight surfactant is more preferably 3000 or less, and most preferably 2000 or less. The smaller the molecular weight of the low molecular weight surfactant, the greater the number of moles per weight, and the greater the number of molecules that contribute to emulsion stability, which is preferable. There is no particular lower limit for the molecular weight of the low molecular weight surfactant, but since it contains hydrophilic and lipophilic parts in its molecular structure, the molecular weight is usually 200 or more.

Examples of low molecular weight surfactants include lecithin and lysolecithin, monoglycerin organic acid fatty acid esters, fatty acid salts, monoalkyl sulfates, alkyl polyoxyethylene sulfates, alkyl benzene sulfonates, monoalkyl phosphates, alkyl trimethyl ammonium salts, dialkyl dimethyl ammonium salts, alkyl benzyl dimethyl ammonium salts, alkyl dimethyl amine oxides, and alkyl carboxybetaines, whose hydrophilic portions are ionic (cationic, anionic, zwitterionic); and sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters (diglycerin fatty acid esters, triglycerin fatty acid esters, decaglycerin fatty acid esters, etc.), sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, saponins, polyoxyethylene alkyl ethers, fatty acid diethanolamides, and alkyl monoglyceryl ethers, whose hydrophilic portions are nonionic (nonionic). These surfactants can be used alone or in combination of two or more.

Among low molecular weight surfactants, food emulsifiers that can be used in food and beverages are preferred, and among food emulsifiers, those that have been confirmed to be safe for consumption and that dissolve in water are preferred.

Examples of food emulsifiers include lecithin and lysolecithin, monoglycerin organic acid fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, and saponins. Among these, lysolecithin, monoglycerin organic acid fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, and polysorbates are preferred due to their high solubility in water, sucrose fatty acid esters and polyglycerin fatty acid esters are even more preferred, and sucrose fatty acid esters are the most preferred.

From the viewpoint of stabilizing the emulsification of the oil-in-water emulsion, the sucrose fatty acid ester preferably has an HLB of 5 or more, more preferably 7 or more, and preferably 18 or less, more preferably 11 or less. 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, and preferably 20 or less, more preferably 18 or less.

In addition, as the low molecular weight surfactant, it is preferable to use a relatively hydrophobic low molecular weight surfactant capable of controlling the physical properties and phase state of a fat-soluble substance in combination with a hydrophilic low molecular weight surfactant that is soluble in water.
As the hydrophobic low molecular weight surfactant, food emulsifiers that can be used in food and beverages are preferred, and among food emulsifiers, those that have been confirmed to be safe for consumption and that can be dispersed and dissolved in fat-soluble substances are preferred.
Examples of such hydrophobic food emulsifiers include lecithin, monoglycerin organic acid 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. Among these, monoglycerin organic acid fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters, and polyglycerin fatty acid esters are preferred because of their large effect on fat-soluble substances, with sucrose fatty acid esters, glycerin fatty acid esters, and polyglycerin fatty acid esters being more preferred, and sucrose fatty acid esters being most preferred.
From the viewpoint of effectively controlling the physical properties and phase state of the fat-soluble substance, the sucrose fatty acid ester and the polyglycerol fatty acid ester preferably have an HLB of 5 or less, more preferably 4 or less, and also preferably 0 or more, more preferably 1 or more, and most preferably 2 to 3. Furthermore, from the viewpoint of stabilizing the phase state, i.e., the crystalline state, of the fat-soluble substance, the number of carbon atoms of the fatty acid in the sucrose fatty acid ester and the polyglycerol 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 above-mentioned fat-soluble substance, starch hydrolysate, and low molecular weight surfactant as essential components, but may contain components other than the fat-soluble substance, starch hydrolysate, and low molecular weight surfactant, such as proteins, carbohydrates, aroma components, anti-caking agents, etc., within the scope that does not impair the effects of the present invention. Therefore, the mixture for producing the powder composition of the present invention described below may contain these other components.

Other components that may be contained in the powder composition of the present invention include, for example, proteins derived from dairy products such as casein, sodium caseinate, whey protein, skim milk powder, and milk, animal proteins such as gelatin, and vegetable proteins such as isolated soy protein and proteins extracted from corn or wheat; starch and modified starch, soybean polysaccharides, gum arabic, and other dietary fibers and gums obtained by microorganisms, plants, or synthesis, polysaccharides such as oligosaccharides, disaccharides such as sugar and lactose, monosaccharides such as glucose and fructose, or mixtures thereof; carbohydrates such as apples, bananas, grapes, and mica. Examples of suitable ingredients include, but are not limited to, fruit juice obtained by squeezing fruit juice such as apples and pears; flavorings; vitamins such as vitamin B group, minerals such as iron, magnesium, and calcium; organic acids such as citric acid, malic acid, and lactic acid; coloring agents for improving appearance; flavors for improving taste; and anti-caking agents such as magnesium carbonate, fine silicon dioxide, magnesium stearate, calcium stearate, ammonium ferric citrate, ferrocyanide, anhydrous sodium phosphate, anhydrous magnesium sulfate, calcium phosphate, and calcium silicate.

The powder composition of the present invention is preferably substantially free of sodium caseinate in terms of emulsion stability when made into a beverage. The sodium caseinate referred to here refers to casein separated from the milk of mammals such as cows by precipitation using acid, fermentation, enzyme treatment, etc., to which an alkali, which is a sodium salt, has been added to obtain sodium caseinate, and particularly refers to sodium caseinate that has been purified, dried, packaged, and distributed.
"Not containing sodium caseinate" means that the content of sodium caseinate in the powder composition is, in mass ratio, 0.1 or less, preferably 0.05 or less, more preferably 0.01 or less, and most preferably 0.005 or less, when the content of the low molecular weight surfactant is taken as 1. Alternatively, it means that 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 0.1% by mass or less, and most preferably no sodium caseinate is contained.

The powder composition of the present invention may contain water, but since the powder composition of the present invention is a powder, 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 in order to maintain the powder form even when it contains water.

[Component composition]
The preferred contents of each component in the powder composition of the present invention are as follows.
The content of the fat-soluble substance in the 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 hydrolysate in the 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.
The content of the low molecular weight surfactant in the composition is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and particularly preferably 1.0% by mass or more; preferably 10% by mass or less, more preferably 5.0% by mass or less, and particularly preferably 3.0% by mass or less.
Furthermore, the content ratio of the fat-soluble substance to the starch hydrolysate in the composition is preferably in the range of fat-soluble substance:starch hydrolysate (mass ratio) = 1:0.43 to 1:9, and more preferably 1:1 to 1:4, and the content ratio of the low molecular weight surfactant to the starch hydrolysate is preferably in the range of low molecular weight surfactant:starch hydrolysate (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 above the lower limit, the amount of fat-soluble substance per unit cost of the powder composition is appropriate and economical, and when it is in the range below the upper limit, the emulsion is well stabilized and the emulsion is less likely to break during powdering or when the powder composition is dissolved, and the content of other components is relatively appropriate, allowing the functions of the other components to be fully obtained.

When the content of starch hydrolysate in the composition is in the range above the lower limit, powderization is good, and the resulting powder composition has low adhesion, good flowability, and is easy to handle. When the content is in the range below the upper limit, the amount of fat-soluble substance per cost of the powder composition is appropriate and economical, and the content of other components is relatively appropriate, allowing the functions of the other components to be fully obtained.

By having the content of the low molecular weight surfactant in the composition be in the range above the lower limit, the emulsion is well stabilized and the emulsion is less likely to break down during powdering or when the powder composition is dissolved, and by having the content be below the upper limit, the taste of the low molecular weight surfactant itself is not strong and the flavor is less likely to be impaired when used in food. In addition, since low molecular weight surfactants are expensive, by having the content be below the upper limit, the price of the powder composition itself is appropriate and economical, and the content of other components is relatively appropriate, allowing the functions of the other components to be fully obtained.

Furthermore, when the content ratio of the starch hydrolysate to the fat-soluble substance is in the range of not less than the above-mentioned lower limit, powderization is good, and the obtained powder composition has low adhesiveness, good flowability, and is easy to handle. When the content ratio is in the range of not more than the above-mentioned upper limit, the amount of fat-soluble substance per cost of the powder composition is appropriate, making it economical.
By setting the content ratio of the starch hydrolysate to the low molecular weight surfactant in the range of the above lower limit or more, the taste of the low molecular weight surfactant itself is appropriate, and the flavor is not easily impaired when used in food. In addition, since low molecular weight surfactants are expensive, by setting the content ratio in the range of the above upper limit or less, the price of the powder composition itself is appropriate and economical, the emulsion stabilization is also good, and the emulsion is not easily broken when powdering or dissolving the powder composition.

[Method of producing powder composition]
The method for producing the powder composition of the present invention is not particularly limited, but it is preferably produced according to the method for producing the powder composition of the present invention, by mixing a starch hydrolysate having a peak area ratio of 15% or less, a fat-soluble substance, a low molecular weight surfactant and water to prepare a mixed liquid, emulsifying this mixed liquid to obtain an emulsion, and then spray-drying or freeze-drying the obtained emulsion.

When preparing a mixed liquid by mixing a starch hydrolysate, a fat-soluble substance, a low molecular weight surfactant, and water, it is preferable to use water so that the viscosity and solid content of the emulsion obtained in the next step are suitable for spray drying or freeze drying, as described below.

The method for emulsifying the mixture obtained by mixing the starch hydrolysate, fat-soluble substance, low molecular weight surfactant, and water can be any homogeneous emulsification method normally used for food, without any particular restrictions. For example, any method using a homogenizer, a colloid mill, or a homomixer can be used.

Methods for drying the emulsion that can be used include spray drying, flash drying, drum drying, cylinder drying, freeze drying such as vacuum freeze drying, and vacuum drying, but spray drying is preferred as it is suitable for mass production.
When the powder composition is produced by removing water from the emulsion by the spray drying method, the emulsion may be heated as necessary. In addition, the emulsion to be spray dried preferably has a viscosity of 5 to 200 mPa·s at the temperature at the time of spraying in terms of emulsification efficiency, emulsion stability, and the ability to eject the emulsion from a nozzle in the spray drying process. In addition, the solid content of the emulsion is preferably 5% or more, more preferably 10% or more, even more preferably 15% or more, and preferably 70% or less, more preferably 60% or less, and even more preferably 50% or less, based on mass, in order to ensure the ability to eject the emulsion from a nozzle during spray drying.

The powder composition obtained by spray drying the emulsion may be subjected to grinding, classification, granulation, etc., as necessary.

[Beverages]
The powder composition of the present invention is not particularly limited, but is preferably contained in a food or drink, and more preferably in a beverage.

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 black tea. Milk beverages are beverages that contain milk components such as milk fat and milk protein.

A beverage containing the powder composition of the present invention is produced, for example, as follows. First, a mixture is prepared by mixing the powder composition of the present invention, milk components, coffee, black tea or tea extract, an emulsifier, and water, if necessary. This mixture may also contain known compounding agents such as sugar, flavorings, vitamins, pH adjusters such as baking soda, sweeteners, thickening stabilizers, antioxidants, and enzymes. Since the oil is added as a powder composition, it is preferable to use raw materials containing non-fat milk solids such as milk proteins such as skim milk powder, skim concentrated milk, WPC, WPI, MPC, TMP, buttermilk powder, lactose, and whey minerals, as well as milk-derived minerals. However, 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 as necessary.

The resulting mixture is then stirred to emulsify. Any homogeneous emulsification method typically used for food products can be used without particular limitations, and any method using a homogenizer, a colloid mill, or a homomixer can be used. This homogeneous emulsification process is typically carried out under heated conditions of 40 to 80°C, and the emulsification step using a homogenizer is typically carried out under high pressure conditions of 5 to 200 MPa, preferably 10 to 100 MPa.

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

The content of the powder composition of the present invention in the beverage of the present invention produced in this manner will vary depending on the amount of milk components, coffee, black tea or tea extract added at the same time, but is usually preferably 0.1 mass% or more, more preferably 0.5 mass% or more, even more preferably 1.0 mass% or more, preferably 30 mass% or less, more preferably 20 mass% or less, and even more preferably 10 mass% or less.
Furthermore, in the case of a milk beverage containing milk components, the content of the milk components in the milk beverage is preferably 5% by mass or more, and more preferably 10% by mass or more, calculated as milk, and is preferably 60% by mass or less, more preferably 40% by mass or less, and even more preferably 25% by mass or less.

The content ratio of the milk components in the milk beverage to the powder composition of the present invention is preferably milk components:powder composition (mass ratio) = 1:0.01 to 100. If the powder composition is less than this range, it will not contribute to emulsion stability and it will be difficult to exert the effects of the powder composition, and if it is more than this range, it will not have a sufficient milk flavor and will be unsuitable as a milk beverage.

When an emulsifier is added to a beverage, any emulsifier that can be used in food can be used without any particular restrictions. Examples include fatty acid esters such as sucrose fatty acid esters, polysorbates (polyoxyethylene sorbitan acid esters), glycerin fatty acid esters (monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, sodium stearoyl lactate, calcium stearoyl lactate, enzymatically decomposed lecithin, lecithin, and saponin. 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 even more preferred because of their good emulsion stability in milk beverages.

In addition, in the above emulsifier, food emulsifiers (i.e., bacteriostatic emulsifiers) that are effective against heat-resistant bacteria, which are harmful bacteria in beverages, can be used alone or in combination. As food emulsifiers that are effective against heat-resistant bacteria, any food emulsifier that has that effect can be used without particular restrictions, but sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides are preferred, and sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides in which the constituent fatty acids have 14 to 22 carbon atoms are more preferred, and sucrose fatty acid esters and polyglycerin fatty acid esters in which the constituent fatty acids have 16 to 18 carbon atoms are even more preferred, and these are suitable because they are highly effective against bacteria. As the sucrose fatty acid esters and polyglycerin fatty acid esters to be used, those with a monoester content of 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more are suitable because they are highly effective against bacteria. For polyglycerol fatty acid esters, the average degree of polymerization of polyglycerol is preferably 2 to 5, and most preferably 2 to 3, as this is more effective against bacteria.

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

The beverage containing the powder composition of the present invention thus obtained is preferably a beverage that does not substantially contain sodium caseinate and contains a bacteriostatic emulsifier, particularly from the viewpoint of emulsion stability. That is, it is preferable that the powder composition does not substantially contain sodium caseinate, and furthermore, it is preferable that the beverage is also produced without substantially containing sodium caseinate. Incidentally, "substantially not containing" 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, even more preferably 0.01% by mass or less, and particularly preferably 0.001% by mass or less. Most preferably, it is completely not contained.
A beverage containing the powder composition of the present invention has bacteriostatic properties and high emulsion stability.

The present invention will be explained in more detail with reference to examples, but the present invention is not limited to the description of the following examples as long as it does not deviate from the gist of the invention.

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

[Example 1]
A mixture of 15% by mass of hydrogenated coconut oil ("hydrogenated coconut oil" manufactured by Fuji Oil Co., Ltd.), 1.0% by mass of sucrose fatty acid ester (sucrose stearate ester "Ryoto (registered trademark) Sugar Ester S-570" manufactured by Mitsubishi Chemical Foods Corporation, HLB 5), 34% by mass of starch hydrolyzate A (manufactured by Matsutani Chemical Industry Co., Ltd., pine index #3, derived from corn starch), and 50% by mass of water was mixed. This mixture was dispersed at 50°C using a homomixer, and then emulsified using a high-pressure emulsifier. The resulting emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as "powder composition A-1").

[Example 2]
A powder composition (hereinafter referred to as "powder composition B-1") was obtained in the same manner as in Example 1, except that starch hydrolysate A was changed to starch hydrolysate B (manufactured by Matsutani Chemical Industry Co., Ltd., pine index #100, derived from waxy corn starch).

[Comparative Example 1]
A powder composition (hereinafter referred to as "powder composition C-1") was obtained in the same manner as in Example 1, except that starch hydrolysate A was changed to starch hydrolysate C (manufactured by Matsutani Chemical Industry Co., Ltd., Pine Index #2, derived from corn starch).

[Example 3]
20% by mass of hydrogenated coconut oil ("hydrogenated coconut oil" manufactured by Fuji Oil Co., Ltd.), 2.5% by mass of sucrose fatty acid ester (sucrose stearate ester "Ryoto (registered trademark) Sugar Ester S-570" manufactured by Mitsubishi-Kagaku Foods Corporation, HLB 5), 27.5% by mass of starch hydrolyzate A, and 50% by mass of water were mixed. This mixture was dispersed at 50°C using a homomixer and then emulsified using a high-pressure emulsifier. The resulting emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as "powder composition A-2").

[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 hydrolysate A was changed to starch hydrolysate 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 hydrolysate A was changed to starch hydrolysate C.

[Test Example 1]
1.1 g of each of the powder compositions A-1, B-1, and C-1 was dissolved in 100 ml of water and stored at 30° C. or 50° C. The degree of layer separation over time was observed and the emulsion stability was evaluated according to the following criteria. The results are shown in Table 2.
<Evaluation of emulsion stability>
○: No layer separation or very little layer separation was observed.
Δ: Phase separation was observed.
×: Clear layer separation, or a large amount of oil particles or oil layers are observed and the emulsion is destroyed.

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

<Increase in average particle size of emulsion after storage>
⊚: The 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. Δ: 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 between the powder compositions at the time of obtaining the powder compositions, but differences were observed in the emulsions obtained by dispersing and dissolving the powder compositions in water, and therefore it was considered that the particle size increase rate of the emulsion after storage reflects the emulsion stability when the powder composition is dissolved again. Therefore, an emulsion containing a starch hydrolysate was prepared, and without powdering it, it was diluted with water to the same concentration as in Test Examples 1 and 2, and the particle size increase rate of the diluted emulsion was confirmed.

Specifically, 20% by mass of hydrogenated coconut oil ("Hydrogenated coconut oil" manufactured by Fuji Oil Co., Ltd.), 2.5% by mass of sucrose fatty acid ester (sucrose stearate ester "Ryoto (registered trademark) Sugar Ester S-570" manufactured by Mitsubishi Chemical Foods Corporation, HLB 5), 27.5% by mass of starch hydrolysates D to I (manufactured by Sanwa Starch Industry Co., Ltd., Sandeck series, details are shown in Table 5), and 50% by mass of water were mixed. This mixture was dispersed at 65°C using a homomixer, and then emulsified using a high-pressure emulsifier. 2.2 g of the resulting emulsion was dispersed in 100 ml of water to prepare a diluted emulsion. The remaining emulsion was dried using a spray dryer to obtain powder compositions each containing a different starch hydrolysate. These are designated powder compositions D to I.

The resulting diluted emulsion was stored at 25°C, 35°C, 40°C, and 55°C for one week (1W) and two weeks (2W), and the increase in median diameter of the particles in the diluted emulsion was evaluated according to the following criteria. The median diameter was measured using a laser diffraction/scattering type particle size distribution measuring device (LA-950V2, manufactured by Horiba, Ltd.). The results are shown in Table 6.

<Increase in median particle size of emulsion after storage>
⊚: Increase rate = median particle diameter after storage / median particle diameter before storage is less than 2.5. ◯: The increase rate is 2.5 or more and less than 3.5. Δ: The increase rate is 3.5 or more and less than 4.5. ×: The increase rate is 4.5 or more.

[Reference Example 5]
20% by mass of hydrogenated coconut oil ("hydrogenated coconut oil" manufactured by Fuji Oil Co., Ltd.), 2.5% by mass of sucrose fatty acid ester (sucrose stearate ester "Ryoto (registered trademark) Sugar Ester S-570" manufactured by Mitsubishi Chemical Foods Corporation, HLB 5), 2.5% by mass of sodium caseinate (manufactured by Tatua), 27.5% by mass of starch hydrolyzate A, and 47.5% by mass of water were mixed. This mixture was dispersed at 50°C using a homomixer, and then emulsified using a high-pressure emulsifier. The resulting emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as "powder composition A-3").

[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 hydrolysate A was changed to starch hydrolysate C.

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

[Test Example 5]
The effect of the amount of sodium caseinate added was confirmed in the same manner as in Test Example 3.
Specifically, 20% by mass of hydrogenated coconut oil ("hydrogenated coconut oil" manufactured by Fuji Oil Co., Ltd.), 2.5% by mass of sucrose fatty acid ester (sucrose stearate ester "Ryoto (registered trademark) Sugar Ester S-570" manufactured by Mitsubishi Chemical Foods Corporation, HLB 5), 27.5% by mass of starch hydrolyzate H, and 0.001 to 1.0% by mass of sodium caseinate were adjusted to 100% by mass with water and mixed. This mixture was dispersed using a homomixer at 65°C, and then emulsified using a high-pressure emulsifier, and 2.2 g of the obtained emulsion was dispersed in 100 ml of water to prepare a diluted emulsion. The degree of layer separation over time when the obtained diluted emulsion was stored at 40°C was observed, and the emulsion stability was evaluated according to the criteria of Test Example 1. The results are shown in Table 8.

[Example 6]
A mixture of 16% by mass of hydrogenated coconut oil ("hydrogenated coconut oil" manufactured by Fuji Oil Co., Ltd.), 1.25% by mass of sucrose fatty acid ester (sucrose stearate ester "Ryoto (registered trademark) Sugar Ester S-1170" manufactured by Mitsubishi-Kagaku Foods Corporation, HLB 11), 32.75% by mass of starch hydrolyzate A, and 50% by mass of water was mixed. This mixture was dispersed at 50°C using a homomixer and then emulsified using a high-pressure emulsifier. The resulting emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as "powder composition A-4").

[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 used.

[Example 8]
A powder composition A-6 was obtained in the same manner as in Example 6, except that 0.1% by mass of sucrose laurate ("Ryoto (registered trademark) Sugar Ester L-195", manufactured by Mitsubishi Chemical Foods Corporation, HLB 1) was added to the hydrogenated coconut oil, and the water was changed to 49.9% by mass.

[Example 9]
Powder composition A-7 was obtained in the same manner as in Example 6, except that 0.1% by mass of sucrose stearate ("Ryoto (registered trademark) Sugar Ester S-370", HLB 3) was added to the hydrogenated coconut oil and the amount of water was changed to 49.9% by mass.

[Example 10]
Powder composition A-8 was obtained in the same manner as in Example 6, except that 0.1% by mass of polyglycerol behenate ("Ryoto (registered trademark) Polyglycerol B-100D", manufactured by Mitsubishi Chemical Foods Corporation, HLB 3) was added to the hydrogenated coconut oil, and the water was changed to 49.9% by mass.

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

[Example 11]
A mixture of 16% by mass of hydrogenated coconut oil ("hydrogenated coconut oil" manufactured by Fuji Oil Co., Ltd.), 1.25% by mass of sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) Sugar Ester S-770" manufactured by Mitsubishi-Kagaku Foods Corporation, HLB 11), 32.75% by mass of starch hydrolyzate A, and 50% by mass of water was mixed. This mixture was dispersed at 70°C using a homomixer and then emulsified using a high-pressure emulsifier. The resulting emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as "powder composition A-9").

[Example 12]
16% by mass of hydrogenated palm oil ("hydrogenated palm oil" manufactured by Fuji Oil Co., Ltd.) in which 0.08% by mass of sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) Sugar Ester S-370" manufactured by Mitsubishi Chemical Foods Corporation, HLB 3) had been dispersed in advance was mixed with 1.25% by mass of sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) Sugar Ester S-770" manufactured by Mitsubishi Chemical Foods Corporation, HLB 11), 32.67% by mass of starch hydrolyzate A, and 50% by mass of water. The mixture was dispersed at 70°C using a homomixer, and then emulsified using a high-pressure emulsifier. The resulting emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as "powder composition A-10").

[Test Example 7]
2.0 g of each of the powder compositions A-9 and A-10 was dissolved in 100 ml of water and stored at 20° C., 25° C., 30° C., 40° C., and 50° C. for 3 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 SALD-7100 manufactured by Shimadzu Corporation.
The results are shown in Table 10.

[Example 13]
In the same manner as in Test Example 3, the effect of adding a hydrophobic low-molecular weight surfactant was confirmed.
Specifically, 16% by mass of hydrogenated coconut oil ("hydrogenated coconut oil" manufactured by Fuji Oil Co., Ltd.) in which 0.08% by mass of sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) Sugar Ester S-370" manufactured by Mitsubishi Chemical Foods Corporation, HLB 3) was dispersed in advance was mixed with 1.25% by mass of sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) Sugar Ester S-770" manufactured by Mitsubishi Chemical Foods Corporation, HLB 11), 32.67% by mass of starch hydrolyzate A, and 50% by mass of water. This mixture was dispersed at 70°C using a homomixer, and then emulsified at 100 MPa using an ultra-high pressure emulsifier, and 4.0 g of the obtained emulsion was dispersed in 100 ml of water to prepare a diluted emulsion. The remaining emulsion was dried using a spray dryer to obtain a 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 measuring device (SALD-7100, manufactured by Shimadzu Corporation). The results are shown in Table 11.

[Example 14]
0.15% by mass of instant tea, 7.0% by mass of sugar, 1.9% by mass of skim milk powder, 3.2% by mass of powder composition A-1, 0.03% by mass of sucrose fatty acid ester (sucrose palmitate ester "Ryoto (registered trademark) Sugar Ester P-1570" manufactured by Mitsubishi Chemical Foods Corporation), and water (the remainder) were mixed and thoroughly stirred to dissolve, and then emulsified with a high-pressure homogenizer. This was UHT sterilized and then filled into a PET bottle to obtain a PET bottled milk tea containing a milk component. This milk tea had good stability even after storage for 2 months in the refrigerator and at room temperature.

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

Claims (10)

A beverage containing a fat-soluble substance, a starch hydrolysate and a low molecular weight surfactant, and substantially free of sodium caseinate,
the starch hydrolysate has a peak area in the molecular weight range of 8,500 or more and 18,500 or less , which is 15% or less of the total peak area when the molecular weight distribution is measured by gel permeation chromatography;
The low molecular weight surfactant is a sucrose fatty acid ester.
A beverage characterized by: The beverage according to claim 1, wherein the fat-soluble substance is an edible fat or oil. 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 weight average molecular weight of the starch hydrolysate is 9,000 or less. The beverage according to any one of claims 1 to 3, wherein the weight average molecular weight of the starch hydrolysate is 50,000 or more. The beverage according to any one of claims 1 to 5 further contains a milk component. The beverage according to any one of claims 1 to 6 further contains a bacteriostatic emulsifier. The beverage according to any one of claims 1 to 7, which is a coffee or tea beverage. The beverage according to any one of claims 1 to 8, wherein the ratio (mass ratio) of the content of the fat-soluble substance to the content of the starch hydrolysate is in the range of fat-soluble substance:starch hydrolysate = 1:0.43 to 1:9. The beverage according to any one of claims 1 to 9, wherein the sucrose fatty acid ester has an HLB of 5 to 18.