JPH11269483A - Powdery oil or fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a powdery oil or fat compsn. which is excellent in flowability and can be quickly dissolved in water without causing turbidity by mixing a powder-forming base in the form of a powder or granules with a specified amt. of an oil or fat and spray coating the resultant oil or fat-contg. powder with an aq. coating agent soln. contg. gelatine and a film hardness adjusting agent in a specified ratio. SOLUTION: 40-95 pts. powder-forming base comprising at least one powdery or granular material selected pref. from among starch derivs., gum arabic, and soy bean polysaccharides is mixed with 5-60 pts. oil or fat. The resultant oil or fat-contg. powder is spray coated with an aq. coating agent soln. contg. gelatine pref. having a gelly strength of 50-350 bloom and at least one film hardness adjusting agent selected pref. from among polyhydric alcohols (e.g. glycerin or sorbitol), saccharides (e.g. sucrose), agar, glucomannan, and carrageenan in a ratio of gelatine to the adjusting agent of (1:20)-(50:1). A liq. or solid oil or fat used in food, cosmetics, medicines, etc., can be used as the oil or fat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention can be used for various foods and drinks, cosmetics, pharmaceuticals, etc., and has excellent storage stability and powder fluidity. The present invention relates to a powdered fat or oil composition which releases components and does not cause turbidity. More specifically, since the release rate of fats and oils is adjusted, for example, when used in soups that are characterized by no turbidity such as vegetable soups and instant noodle soup, the flavor oil instantly or on the soup surface Gradually released,
In addition, the present invention relates to a novel powdered oil / fat composition in which the hardness of the oil / foil coating film is adjusted without causing the turbidity of the soup to reduce the commercial value.

[0002]

2. Description of the Related Art Conventionally, methods for producing powdered fats and oils used in various foods and drinks, cosmetics, pharmaceuticals, and the like include, for example, a method of preparing a fat or oil from a protein solution such as gelatin, a processed starch solution such as dextrin, or gum arabic. And emulsified with excipients such as natural gums, and atomized by spraying droplets using pressure or centrifugal force in a drying chamber where hot air flows, to evaporate water in a short time to form dry powder A spray drying method or the like is used.

[0003] However, powdered fats and oils obtained by the spray drying method are likely to be colored, oxidized, deteriorated, deteriorated, etc. because the fats and oils are dried at a relatively high temperature during the production process. The fat content of the resulting powder is considerably restricted. In addition, since the emulsification treatment is performed during the manufacturing process, when the obtained powdered fats and oils are dissolved in water, turbidity is generated, and the use of the powdered fats and oils which is required to have transparency is limited. there were.

Various proposals have been made to solve the above-mentioned drawbacks. For example, an aqueous solution having a viscosity of 0 to 800 cP (30 ° C.) of a starch hydrolyzate having a DE of 18 or less is subjected to an internal pressure of 3 to
A method for producing a powdery oil-containing composition, comprising: drying and powdering with a drum dryer under conditions of 6 kg / cm ² (temperature: 140 to 170 ° C.); and mixing the obtained powder with a fat or oil as a powdering base. (See Japanese Patent Publication No. 60-12399), a starch hydrolyzate adsorbing the obtained flavor oil and fat by mixing a starch hydrolyzate of DE18 or less and a flavor oil of 10 to 40% by weight of the starch hydrolyzate. A method for producing a powdered flavor, characterized in that a fluidized bed granulation is carried out while spraying 0.5 to 5% by weight of pullulan as an aqueous solution.
A fat and oil, a fat and oil-containing composition comprising a fat and oil-containing substrate and a polyol, having a water content of 15% by weight or less, a particle diameter of 10 mm or less at the maximum, and an average particle diameter of 5 mm or less. And a fat and oil having a repose angle of 70 ° or less (Japanese Patent Laid-Open No. 1-2743).
No. 0) has been proposed.

[0005]

SUMMARY OF THE INVENTION However,
The fats and oils obtained by the production method described in Japanese Patent Publication No. 60-12399 are not completely transparent when dissolved in water, and the fluidity of the powder, especially when the fats and oils content is high Has the disadvantage that the surface of the base particles is sticky and the fluidity is poor.

[0006] Further, powdered fats and oils obtained by the production method described in JP-A-8-47378 have been improved in terms of powder flowability, but their application to transparent soups has not been considered. In addition, although the soup does not become emulsified and cloudy, the surface of the fats and oils is not coated with the granular fats and oils obtained by the production method described in Japanese Patent Application Laid-Open No. 27430/1990, and thus the storage stability is difficult.

An object of the present invention is to provide various foods and drinks, cosmetics,
Excellent storage stability and powder flowability that can be used for pharmaceuticals, etc.
In particular, it is an object of the present invention to provide a powdered fat or oil composition that does not cause turbidity by rapidly releasing a fat or oil component when dissolved in water.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on conventional powdered fats and oils having the above-mentioned drawbacks to solve the drawbacks. The above problem is solved by spraying a powder containing a film-hardening agent selected from the group consisting of polyhydric alcohol, sugar, agar, glucomannan, and carrageenan onto gelatin to coat the oil-and-fat-containing powder. ,and,
It has also been found that by adjusting the hardness of the film, for example, the flavor oil can be instantaneously or gradually released onto the soup surface, and the present invention has been completed.

[0009] The term "film hardness adjuster" is a term indicating a substance to be blended to adjust the hardness of the film coated with the fat-containing powder.

That is, according to the present invention, a mixture of gelatin and a film hardness regulator is prepared by mixing 5 to 60 parts of an oil or fat with 40 to 95 parts of a powdered or granular powdered base material to obtain an oil or fat-containing powder. Is a powdered oil / fat composition obtained by spraying a 1:20 to 50: 1 coating solution and coating the oil / fat-containing powder.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail.

The powdered substrate that can be used in the present invention includes:
One or more selected from the group of starch derivatives, gum arabic and soy polysaccharides. As an example of the starch derivative, for example, starch hydrolyzate can be mentioned,
It is obtained by hydrolysis of various starches such as sweet potato, potato, corn, cassava, wheat, rice, etc. For example, pine flow (manufactured by Matsutani Chemical Industry Co., Ltd.), oil cue (manufactured by Nisse Chemical Co., Ltd.) and the like can be mentioned.

As another example of the starch derivative, esterified starch can be mentioned. For example, succinylsuccinate esterified starch such as Capsule and Purity Gum BE (both manufactured by Nippon NSC) may be used. Preferred examples can be given.

As the fats and oils mixed and adsorbed and held by the powdered base in the present invention, liquid or solid fats and oils conventionally used in foods, cosmetics, pharmaceuticals and the like can be used. For example, vegetable oils and fats such as soybean oil, sesame oil, peanut oil, corn oil, rapeseed oil, coconut oil, palm oil and their hardened oils; animal fats and oils such as beef fat, lard, fish oil and the like, and butter; , Margarine, shortening and other processed oils and fats; Vitamin E, DHA, EPA,
Functional oils and fats such as linoleic acid, γ-linolenic acid, α-linolenic acid, evening primrose oil, borage oil, lecithin, octacosanol, γ-oryzanol; essential oils, flavor oils, oleoresins, natural fragrances, synthetic fragrances and their 2 And oil-soluble flavors such as a mixture of more than one kind. These can be used alone or as a mixture of two or more.

The above fats and oils include commonly used antioxidants such as vitamin E, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin By appropriately mixing C palmitate, rutin, quercetin, bayberry extract and the like, deterioration of these fats and oils can be prevented.

The method for adsorbing and holding the fats and oils on the powdered base material is sufficient only by mixing the powdered base material and the fats and oils, and can be prepared very easily. When the fats and oils are liquid, they can be used as they are, and when they are solid, the fats and oils can be preliminarily dissolved by heating and then added to the powdered base material, or the powdered base material can be added to the fats and oils.

It should be noted that there is no problem even if additives such as acidulants, sweeteners, seasonings, powdered flavors and the like are added and mixed in advance to the powdered base material for the purpose of enhancing flavor, and then mixed with fats and oils. Absent.

Known mixers include, for example, a ribbon mixer, a Nauta mixer, a vertical granulator, a drum mixer, a high-speed stirring mixer, a pause mixer, a universal mixer, a cake mixer, and the like. 10 to about 60 ° C, preferably about 20 to about 50
By mixing at a temperature of about 1 minute to about 2 hours, preferably about 5 minutes to about 1 hour, the desired oil-containing powder can be easily obtained.

In the present invention, the gelatin used as a coating agent for the oil-containing powder together with the film hardness adjusting agent may be a commercially available food-grade gelatin, but preferably has a jelly strength of 50 bloom to 350 bloom, more preferably. May be used from 100 bloom to 300 bloom.

The film hardness adjusting agent is at least one selected from the group consisting of polyhydric alcohol, sugar, agar, glucomannan, and carrageenan.

Examples of the polyhydric alcohol include propylene glycol, glycerin, sorbitol, erythritol and other sugar alcohols, and preferably glycerin and sorbitol.

The sugar may be selected from monosaccharides, disaccharides and oligosaccharides, and is preferably sugar, glucose, fructose, and more preferably sugar.

The coating obtained by blending a film hardness modifier with gelatin is an important factor in the present invention, and the blending ratio of gelatin to the film hardness modifier is 1:20 to 50:
1, more preferably 1:10 to 30: 1. It is necessary to select this compounding ratio depending on the application and purpose,
In order to make the film hardness such that the fat component is released instantaneously, for example, glycerin is added to gelatin in a ratio of 1: 2 to 1:10.
May be blended within the range. Outside of this range, a film may not be formed or instantaneous release may be unsatisfactory.

When emphasis is placed on storage stability, it is necessary to form a film having a higher hardness. In this case, for example, agar is added to gelatin in a range of 1: 0.1 to 1: 1. What is necessary is just to mix. Outside of this range, the coating may be too hard and insufficiently dissolved, or may not be desirable for obtaining a coating hardness such that the fat and oil component is gradually released.

The coating agent adjusted as described above is 0.5 to 8
The oil-and-fat-containing powder may be sprayed into a 0% aqueous solution while fluidizing the oil-and-fat-containing powder in a fluidized bed granulator. The conditions of the fluidized bed granulator include, for example, an intake air temperature of 60 to 90 ° C., a coating material spray air pressure of 1.0 to 2.0 Kg / cm ² , and a usage amount of the coating material of 1 to 20% (based on the base). The average particle size is 50 to 2000 microns, the particle size is 100% or less, and the loose bulk density is 0.2 to 0.8 g / g.
A powdered fat or oil composition having a cm ³ , a degree of compression of 5 to 50%, and a repose angle of 20 to 70 ° is obtained. A similar powdered fat composition can be obtained by using a stirring granulator, for example, a Nara mixer granulator (manufactured by Nara Kikai Co., Ltd.) instead of the above fluidized bed granulator.

Next, a preferred embodiment of the method for preparing the powdered oil / fat composition of the present invention is as follows. For example, 200 g of a starch hydrolyzate and 150 g of an oil / fat are mixed in a cake mixer for about 3 hours.
The mixture is mixed at 0 to 40 ° C. for about 5 to 30 minutes to obtain an oil-and-fat-containing powder. The resulting oil-and-fat-containing powder is transferred to a fluidized-bed granulator, and a coating solution obtained by mixing a 5% aqueous solution of gelatin and glycerin at a ratio of 4: 1 is granulated under the above-described conditions while the oil-and-fat-containing powder is fluidized. By doing so, it is possible to obtain a powdered oil and fat composition which is excellent in storage stability and powder flowability, and in particular, releases a fat and oil component promptly when dissolved in water and does not cause turbidity.

The powdered oil or fat composition obtained as described above includes, for example, beverages, powdered beverages, desserts, chewing gum, tablet confections, snacks, processed fishery products, processed meat foods,
It can be used for retort foods, etc., but it is most suitable for soups such as ramen soup and vegetable soup where clear soup is preferred.

[0028]

Next, the present invention will be described more specifically with reference to examples.

Example 1 Using 250 g of pine flow (starch hydrolyzate manufactured by Matsutani Chemical Industry Co., Ltd.) as a powdered base material, adding 200 g of lard and mixing at a temperature of 40 ° C. for 10 minutes in a universal mixer,
An oil-and-fat-containing powder was obtained. After transferring 200 g of the obtained oil-and-fat-containing powder to a fluidized-bed granulator (manufactured by Uniglat), 50 g of an aqueous gelatin solution prepared by dissolving 10 g of gelatin CLV (manufactured by Nitta Gelatin) having a jelly strength of 300 bloom in 90 g of water.
And 20 g of glycerin were sprayed onto the oil-containing powder flowing at 60 ° C. in hot air at a spray rate of 12 ml / min for 5 minutes to obtain 198 g of the product of the present invention. Invention 1).

Example 2 500 g of Capsule (manufactured by NSC, Japan) was used as a powdered substrate, and 80 g of fried meat and vegetable oil (manufactured by Hasegawa Koran) was added, and the mixture was heated in a universal mixer for 30 minutes at a temperature of 40 g.
C. to obtain an oil-and-fat-containing powder. After transferring 200 g of the obtained oil-containing powder to a fluidized bed granulator (manufactured by Uniglat), gelatin INA-S having a jelly strength of 100 bloom was used.
An aqueous coating solution prepared by mixing and dissolving 60 g of an aqueous gelatin solution obtained by dissolving 20 g of Nitta Gelatin Co. in 80 g of water and 40 g of sugar at a spray rate of 8 ml / min for 10 minutes at 60 ° C.
Was sprayed onto the oil-and-fat-containing powder flowing under the warm air of Example 2 to obtain 203 g of the product of the present invention (Product 2 of the present invention).

Example 3 Using 500 g of gum arabic as a powdered base material, 100 g of leek flavor oil (manufactured by Hasegawa Koryo Co., Ltd.) was added, and the mixture was mixed in a universal mixer at 40 ° C. for 30 minutes to obtain an oil-and-fat-containing powder. . After transferring 200 g of the obtained oil-and-fat-containing powder to a fluidized-bed granulator (Uniglat), 5 g of gelatin MJ (manufactured by Nitta Gelatin) having a jelly strength of 200 bloom and 95 g of water.
An aqueous coating solution prepared by mixing and dissolving 100 g of an aqueous gelatin solution and 1 g of agar dissolved in water at a spray rate of 10 ml / min for 10 minutes to a fat-and-oil-containing powder flowing under hot air at 60 ° C. for 10 minutes. 188 g of the product (Product 3 of the present invention) was obtained.

Example 4 600 g of soybean polysaccharide was used as a powdered base material, 100 g of leek flavored oil (manufactured by Hasegawa Koryo Co., Ltd.) was added, and the mixture was mixed in a universal mixer for 30 minutes at a temperature of 40 ° C. to obtain an oil-and-fat-containing powder. Was.
After 200 g of the obtained oil-and-fat-containing powder was transferred to a fluidized bed granulator (manufactured by Uniglat), 80 g of an aqueous gelatin solution obtained by dissolving 5 g of gelatin YK (manufactured by Yasu Chemical Industry) having a jelly strength of 60 bloom in 95 g of water and glucomannan were added. An aqueous solution of the coating agent prepared by mixing and dissolving 0.5 g was sprayed at a spraying rate of 15 ml / min for 5 minutes onto the oil-and-fat-containing powder flowing at 60 ° C. in hot air to obtain 187 g of the product of the present invention ( Invention product 4).

Example 5 Using 300 g of pine flow as a powdered base material, 100 g of leek flavored oil (manufactured by Hasegawa Koryo Co., Ltd.) was added, and the mixture was mixed in a universal mixer for 30 minutes at a temperature of 40 ° C. to obtain an oil-and-fat-containing powder. . 200 g of the obtained oil-and-fat-containing powder was transferred to a fluidized-bed granulator (manufactured by Unigrat), and 10 g of gelatin 21 (manufactured by Nitta Gelatin) having a jelly strength of 300 bloom was added to water 90.
g of an aqueous gelatin solution dissolved in 0.1 g of carrageenan and 0.1 g of carrageenan.
3 g of a coating aqueous solution prepared by mixing and dissolving 3 g
Sprayed onto the flowing oil-and-fat-containing powder at 60 ° C. for 5 minutes under hot air at a spraying rate of 1 minute to obtain 190 g of the product of the present invention (Product 5 of the present invention).

Comparative Examples 1 to 5 The oil-and-fat-containing powders prepared in Examples 1 to 5 before coating with a coating agent were used as comparative examples. Comparative Example 1: Lard adsorbed on pine flow (Comparative product 1) Comparative example 2: Capsule adsorbed with fried meat and vegetable oil (Comparative product 2) Comparative example 3: Gum arabic onion flavored oil Comparative Example 4: Soybean polysaccharide adsorbed with onion-flavored oil (Comparative Product 4) Comparative Example 5: Pine flow adsorbed with leek-flavored oil (Comparative Product 5) )

Comparison of the State of the Examples and Comparative Examples The storage stability test, powder fluidity test, and observation of the release of fats and oils when dissolved in water were carried out as follows for the products of the present invention and the comparative products.

(Storage Stability Test) 50 g of a sample is placed in a low-density polyethylene bag having a width of 20 cm, heat-sealed, and stored at 5 ° C. and 50 ° C. for 4 weeks under light shielding. Then, it was dissolved in warm water to perform a sensory evaluation, and a peroxide value (POV) was measured.

(Powder Fluidity Test) The compressibility of the obtained powder was measured and used as an index of fluidity. The smaller the numerical value of the degree of compression, the better the fluidity. The method of measuring the degree of compression is as follows. The "relaxed specific volume (A)" is determined from the weight when lightly filled into a container having a diameter of 50 mm and a volume of 100 cc. Additional tapping is performed, and tapping is performed 180 times at a head of 18 mm. From the weight obtained by removing the frame and grinding the powder, the "hardening specific volume (B)" is determined. "Compression degree (C)" is represented by the following equation. C = (AB) / A × 100 (%)

(Observation of oil and fat release state)
In a 1-beaker, 100 ml of hot water at 80 ° C. was added, and the time required for complete dissolution of the sample was measured.

The results of the above tests are shown in Table 1 below.

Sensory Evaluation Method A change in the aroma of oils and fats released when the powder was dissolved in warm water was judged by a well-trained panelist in the following five stages. 5 Good with no deterioration and deterioration odor of fats and oils 4 Good but very slight deterioration and deterioration odor of fats and oils 3 Slightly felt deterioration and deterioration odor of fats and oils 2 Slightly strong deterioration and deterioration odor of fats and oils 1 Deterioration smell of fats and oils is strongly felt and is poor

Table 1 shows that the product of the present invention is superior to the comparative product in all tests. In particular, in the observation test of the oil and fat release state, the effect of adjusting the coating film hardness of the coating agent was clearly confirmed, and the effect of the present invention was recognized.

[0042]

Industrial Applicability According to the present invention, it is excellent in storage stability and powder fluidity, and when dissolved in water, quickly releases oils and fats and does not cause turbidity. It is possible to provide a powdered fat or oil composition which is suitable for various foods and drinks, cosmetics, pharmaceuticals and the like.

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[Procedure amendment]

[Submission date] December 1, 1998

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction contents]

Known mixers include, for example, a ribbon mixer, a Nauta mixer, a vertical granulator, a drum mixer, a high-speed stirring mixer, a pause mixer, a universal mixer, a cake mixer , and a sugar-type continuous granulator. And the like can be used at a mixing temperature of about 10 to about 60 ° C, preferably about 20 to about 50 ° C, for about 1 minute to about 2 hours, preferably for about 5 minutes to about 1 hour. The desired oil-and-fat-containing powder is obtained.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0029

[Correction method] Change

[Correction contents]

[0029] PINEFLOW (Matsutani Chemical Co., Ltd. starch hydrolyzate) as in Example 1 Powdered substrate using a 250 k g, lard 200 k
g was added and mixed at a temperature of 40 ° C. for 10 minutes in a universal mixer to obtain a fat-containing powder. The obtained fat-containing powder 200
After transfer of k g to Shugi type continuous granulator (Powrex Co., Ltd.), an aqueous gelatin solution jelly strength 300 bloom gelatin CLV the (manufactured by Nitta Gelatin Inc.) 10 k g was dissolved in water 90 kg 50 k g and glycerin 20 the coating solution was prepared by mixing the k g at spray volume of 3.51 / min for 5 minutes, 6
Spraying on oil-containing powder flowing under hot air at 0 ° C,
To obtain a product of the present invention 198 k g (product 1 of the present invention).

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification code FI A61K 47/42 A23L 1/39 // A23L 1/39 A23D 9/00 514

Claims (3)

[Claims] An oil-and-fat-containing powder obtained by mixing 5 to 60 parts of an oil or fat with 40 to 95 parts of a powdered or granular powdered base material, and then having a mixing ratio of gelatin to a film hardness modifier of 1:20. ~ 5
A powdery fat or oil composition obtained by spraying a 0: 1 coating solution and coating the fat or oil-containing powder. 2. The powdered oil or fat composition according to claim 1, wherein the powdered base material is one or more selected from the group consisting of starch derivatives, gum arabic and soybean polysaccharides. 3. The method according to claim 1, wherein the film hardness modifier is a polyhydric alcohol, a sugar,
3. The powdered fat or oil composition according to claim 1, which is one or more selected from the group consisting of agar, glucomannan, and carrageenan.