JPH0394643A - Powdery composition - Google Patents

Abstract

PURPOSE:To obtain a fats- and oils-containing powdery composition, containing a small amount of a higher saturated fatty acid and excellent in solubility in water and emulsion stability of an aqueous liquid thereof with hardly any foaming in preparing the aqueous liquid. CONSTITUTION:A fats- and oils-containing powdery composition containing 0.03-0.5wt.% 14-18C saturated fatty acid (e.g. myristic, pentadecylenic, palmitic or stearic acid).

Description

[Detailed Description of the Invention] [Industrial Application Field 1] The present invention relates to a powder composition containing oil and fat, more specifically,
The present invention relates to a powder composition containing oil and fat, which has improved antifoaming properties when preparing an aqueous liquid and is suitable for use in the food field.

[Prior Art] Conventionally, in the field of foods and food processing, many products in powder form have been commercialized and widely used. These powder products can be liquefied by adding warm water;
Foaming occurs, which often poses a problem during food processing or use as food, and therefore various methods have been studied to defoamer.

As one of the antifoaming methods, a method using an antifoaming agent has been attempted. Known antifoaming agents used in the food field include, for example, lipophilic fatty acid esters such as monoglycerin fatty acid ester and sorbitol fatty acid ester, and silicones. However, the former lipophilic fatty acid esters are generally foam breakers that are added to the foam that has already formed to destroy the foam, and their effectiveness tends to decrease over time, while silicone is a foam inhibitor. When added before foaming occurs, it has the effect of suppressing foaming, and because it is effective in small amounts, it is widely used to prevent oxidation of frying oil and to defoamer.

By the way, powdered compositions containing fats and oils are usually prepared by blending emulsifiers with fats and oils, mixing proteins, carbohydrates, etc. thereto, and powdering the mixture.

When using the powder composition obtained in this way, the required qualities include, for example, (1) excellent solubility in water, and (2) excellent emulsion stability of aqueous liquids. (3) When preparing an aqueous liquid, foaming does not occur much, and even if foaming occurs, it disappears quickly.

As a defoaming method for such powdered compounds, the aforementioned defoaming agents are used, but lipophilic MW fatty acid esters such as monoglycerin fatty acid esters have a small defoaming effect and are difficult to emulsify. In addition to tending to deteriorate stability, lauric acid is commonly used as the fatty acid, which has drawbacks such as producing a bitter-like off-taste. on the other hand,
When silicone is used, problems arise in that the emulsion stability of the powder composition in an aqueous liquid may deteriorate and the solubility in water may deteriorate.

In this way, it is fully satisfactory as an anti-irrigant, as it provides an excellent antifoaming effect without impairing the water solubility of the powdered composition containing oil, the emulsion stability of its aqueous liquid, or the flavor. The current situation is that nothing that can be done has been found so far.

[Problems to be Solved by the Invention] Under these circumstances, the present invention is suitable for the food field, etc., and has significantly improved antifoaming properties when preparing an aqueous liquid without impairing quality. The purpose of this work is to provide a powder composition containing oils and fats used in
It's a small thing.

[Means for Solving the Problems] As a result of intensive research to develop a powder composition containing an oil and fat having the above-mentioned preferable properties, the present inventors found that a powder composition containing an oil and fat has a specific property. It was discovered that the objective could be achieved by containing saturated fatty acids in a predetermined proportion, and based on this knowledge, the present invention was completed.

That is, the present invention provides a powder composition containing 0.03 to 0.5% by weight of a saturated fatty acid having 14 to 18 carbon atoms in a powder composition containing an oil or fat. .

The present invention will be explained in detail below.

Examples of the saturated fatty acid having 14 to 18 carbon atoms used in the composition of the present invention include myristic acid, pentadecylenic acid, palmitic acid, and stearic acid.

One type of these saturated fatty acids may be used, or two or more types may be used in combination, and the blending amount thereof is selected within the range of 0.03 to 0.5% by weight based on the powder composition. If this amount is less than 0.03% by weight, the antifoaming effect will not be sufficiently exhibited, and if it exceeds 0.5% by weight, the solubility of the powder composition in water will deteriorate, and the emulsion stability of the aqueous liquid will deteriorate. There is a tendency for this to decrease.

Examples of the oils and fats used in the powder composition of the present invention include vegetable oils such as nata oil, soybean oil, and coconut oil, animal oils such as beef tallow, lard, and fish oil, and hydrogenated oils obtained from these natural sources. , fractionated oil, transesterified oil, and other edible fats and oils.

In addition to the above-mentioned fats and oils, the powdered kaimono of the present invention includes protein,
It contains carbohydrates and vitamins and minerals used as necessary.The method for preparing it is, for example, blending protein, carbohydrates, milk powder, etc. with oil and fat, dissolving or dispersing it in water, and then homogeneously dissolving or dispersing it in water. Examples include a method of emulsifying the emulsion using a machine and then powdering the emulsion using a spray dryer, but of course powdering may be performed by a method other than using a spray dryer. At this time, the saturated fatty acid having 14 to 18 carbon atoms may be blended by being dissolved in the oil or fat, or may be blended by blending the powder into the powder composition. When blending by dissolving in fats and oils, it is necessary to powder it by pulverization or spray drying, but after dissolving or dispersing raw materials such as proteins in water, adding the fats and oils containing the saturated fatty acids to it, it becomes a homogeneous powder. It is advantageous to emulsify in a machine and then spray dry to powder.

The powder composite of the present invention may be a powder product obtained in this manner, or may be a variety of powder products blended with this powder product as a raw material.

Also, in the powder composition of the present invention, since the protein usually contained in one portion has a large foaming power, it is advantageous to apply the present invention to a powder composition with a high protein content. be.

[Example] Next, the present invention will be explained in more detail with reference to Examples.
The present invention is not limited in any way by these examples.

Example 1 150 parts by weight of water was added to 100 parts by weight of a material mixture having the proportions shown in Table 1, and the mixture was heated to 70°C. At this time, glycerin monostearate, lecithin, and stearic acid were dissolved in hydrogenated rapeseed oil in advance and then added.

Next, after pre-emulsifying this mixture at 75°C for 15 minutes,
The emulsion was homogenized using a homogenizer according to the two-step homogenization method described above, and the emulsion was then dried using a spray dryer to prepare a powder composition.

When 400 ml of warm water was added to 100 g of this powder composition and dissolved by hand stirring with a whipper, the solubility was good and the foam that formed disappeared immediately. When stored, the components did not separate and showed good emulsion stability.

Examples 2 to 5, Comparative Examples 1 to 6 Powder composites were obtained in the same manner as in Example 1, except that each compound shown in Table 2 was used instead of stearic acid in Example 1. A similar test was conducted and the results are shown in Table 2.

From the results in Table 2, the examples using the compounds of the present invention have excellent defoaming properties of the liquid when dissolved, and the solubility of the powder composition and the emulsion stability of the liquid are extremely excellent. It is clear that

(The following is a blank space) Example 6 A powdered fat or oil was produced according to Example 1 using corn oil, decaglycerin decaoleate, decaglycerin monooleate, stearic acid, and skim milk powder shown in Table 3.

Next, this powdered fat and oil was thoroughly mixed with other powdered materials shown in Table 3 to obtain a powdered soup.

When 150 mil of warm water was added to this powdered soup log and stirred with a spoon to dissolve it, the solubility was good, the foam that formed quickly disappeared, and no oil separation was observed.

(The following is a blank space) Example 7 150 parts by weight of water was added to 100 parts by weight of the material mixture having the mixing ratio shown in Table 4, and the temperature was raised to 70'O. At this time, citric acid monoglyceride, tetraglycerin monooleate, and myristic acid were dissolved in advance in a blended oil of lard and soybean oil, and then added.

Next, this mixed solution was pre-emulsified at 75°C for 15 minutes, and then homogenized to obtain an emulsion, which was then dried with a spray dryer to obtain a powdered nutritional food.

When 400 mL of warm water was added to 100 g of this powdered nutritional food and dissolved in a juice mixer, the solubility was good and the foam that formed quickly disappeared.Furthermore, this aqueous liquid was stored in a cool place for 48 hours. , showed good emulsion stability without separation of the components.

(The following is a blank space) [Effects of the Invention] The powder composition of the present invention has low foaming when preparing its aqueous liquid; Excellent liquid emulsion stability.

Therefore, when the powdered kaimono of the present invention is used as an aqueous liquid in addition to water, it is difficult to measure due to foaming.
It does not have problems such as being difficult to process or drink, and is extremely easy to use as a food material or food product compared to conventional products, and has high commercial value.

Claims (1)

[Claims] 1. In a powder composition containing oil and fat, the number of carbon atoms is 14 to
A powder composition containing 0.03 to 0.5% by weight of 18 saturated fatty acids.