JPS59118043A - Powdered cream soluble in cold water - Google Patents

Abstract

PURPOSE:A powdered cream having improved dispersibility and solubility even in ice water, and improved shelf stability, comprising a vegetable oil as a fat and oil component, containing a specific amount of powder having particle diameters >=a fixed size. CONSTITUTION:A powdered cream soluble in cold water comprising a vegetable oil(e.g., colza oil, etc.) having 86-95 iodine value and <=20 deg.C melting point as a fat and oil component, containing >=80wt% powder having >=150mu particle diameters.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powdered cream that is soluble in cold water, and more particularly to a powdered cream that has good dispersion and solubility even in ice water and has excellent storage stability.

Recently, with the diversification of dietary habits, there has been an increasing demand for convenience in food products, and in line with Westernization, there has been an increasing demand for powdered creams to be soluble in cold water. It is in great demand, especially as cream for iced coffee in vending machines.

However, conventional powdered creams can be dispersed and dissolved in hot water, but are insoluble in cold water. When conventional powdered cream is added to cold water, most of the cream floats on the surface of the cold water, and even when stirred, only "clumps" form, making it difficult to disperse and dissolve.

The fats and oils in conventional powdered creams are milk fat, coconut oil, palm kernel oil, or their hydrogenated oils, and most of them have melting points above 30°C, and their insolubility in cold water depends on the high melting point of the fats and oils. It was caused by

In addition, soybean oil, corn oil, etc. are commonly used as liquid oils with low melting points, but these oils contain a large amount of highly unsaturated acids such as linoleic acid and lyric acid, and therefore have very poor stability. Powdered creams made using these oils and fats as they are have excellent solubility in cold water, but their flavor deteriorates quickly and cannot be stored for long periods of time. In order to enhance flavor stability, which is the lifeblood of powdered cream, and to enable long-term storage, it is necessary to use highly stable fats and oils. That is, it is essential for cold water-soluble powder creams to use oils and fats that have a low melting point and high stability.

As a method for producing cold water soluble powder cream,
There is a patent application (Japanese Unexamined Patent Publication No. 135254/1989) that utilizes a medium-chain triglyceride mixed with a suitable vegetable oil, but the medium-chain triglyceride mainly has 8 carbon atoms.
Because it is an oil composed of so-called intermediate fatty acids, it is highly hydrolyzable, and the odor of deterioration when M is degraded is much stronger than that of general vegetable oils composed of higher fatty acids, so it is difficult to keep powdered cream for a long time. There is a problem in terms of flavor when stored for a period of time, and it is also disadvantageous industrially in terms of price.

As a result of repeated research and development in order to obtain a powdered cream that exhibits good dispersion solubility in cold water and does not deteriorate in flavor even when stored for a long period of time, the inventor identified the iodine value and melting point of the oil and fat components, and further By specifying the particle size of the powdered cream, the inventors discovered that the intended purpose could be met and completed the present invention.

That is, the present invention provides powdered cream with an iodine value of 8.
To provide a cold water soluble powder cream, which contains vegetable oil having a melting point of 6 to 95°C and a melting point of 20°C or lower as an oil and fat component, and containing at least 80% by weight and 41% of powder having a particle size of 150 microns or more.

The fat and oil component used in the present invention must be a vegetable oil with an iodine value and melting point within the above range.

Vegetable oils with an iodine value of less than 86 have improved stability and are preferable in flavor, but have a high melting point and poor dispersibility in cold water.On the other hand, vegetable oils with an iodine value of more than 95 have a melting point. Although it improves dispersion solubility in cold water, it is unfavorable in terms of poor stability and deterioration of the flavor due to the high content of highly unsaturated fatty acids such as linoleic acid.

Moreover, those having a melting point exceeding 20°C have poor solubility in cold water, and cannot be used even if their iodine value is within the above range.

In the present invention, vegetable oils that can be used as raw material fats and oils are:
For example, semi-drying vegetable oils such as rapeseed oil, soybean oil, corn oil, rice bran oil, sunflower oil, safflower oil, peanut oil, and wheat germ oil, as well as olive oil and camellia oil, can also be used.

The fatty acids that make up semi-drying vegetable oils such as rapeseed oil and soybean oil are mostly unsaturated fatty acids such as oleic acid, linoleic acid, and lylunic acid, and saturated fatty acids such as valmitic acid and stearic acid account for approximately 15% by weight. It is as follows. By selectively hydrogenating linoleic acid and linolenic acid in semi-drying vegetable oils and converting them to oleic acid, a low-melting point, highly stable oil and fat similar to camellia oil and olive oil can be obtained. In addition, if some saturated fatty acids are generated and the melting point increases due to the hydrogenation process, the same effect can be achieved by removing trisaturated acid triglycerides and disaturated acid triglycerides, which have high melting points, by performing a fractionation process afterwards. Obtains highly stable fats and oils with a low melting point.

When these oils and fats are used, it is effective to carry out the transesterification reaction after hydrogenation, since the melting point is lowered by carrying out the transesterification reaction.

In the present invention, the semi-drying oil that has been processed as described above is industrially advantageous in terms of raw material availability, but it is also possible to use olive oil or camellia oil as they are, which have a low melting point and high stability.

The powder cream of the present invention has a powder particle size of IS.

It must contain at least 80% by weight of microns or larger.

If a fine powder with a particle size of less than 150 microns is simply added to cold water, it will not settle well and will float on the surface, and when stirred, it will be dispersed and dissolved to some extent, but "clumps" will easily form. This is because powdered cream tends to clump when it is a fine powder and traps air inside.In order to have sufficient dispersion and solubility, it is necessary to have a certain level of sedimentation that prevents clumps from forming. A particle size of 150 microns or more is desirable.

However, the particle size of powdered products generally has a certain distribution, so that those over 100 microns are at least 80 microns in size.
Powder creams such as % by weight can satisfy the desired cold water solubility.

The cold water-soluble powdered cream of the present invention is prepared by appropriately blending the oil and fat components specified above with raw materials normally used for powdered creams, such as skim milk powder, casein, sodium caseinate, lactose, sugar, dextrin, and emulsifiers. It is produced by emulsifying, homogenizing, and sterilizing a mixture, followed by spray drying. Even as a powder, it quickly settles in ice water at 1 to 3°C, exhibiting good dispersion and solubility, and exhibits excellent stability without deterioration of flavor even after long-term storage.

Next, the present invention will be explained by examples. The following section shows the weight section.

Example 1 After selectively hydrogenating rapeseed oil to an iodine value of 9° using a nickel catalyst, a transesterification reaction was performed using sodium methylate as a catalyst, and the melting point was then purified and deodorized by conventional methods. This oil and fat obtained at 14℃ 4,8
Monoglyceride 160 in 00f? and lactose 350
0t, powdered corn syrup 5600f, sodium caseinate 1300f1 sucrose fatty acid ester 160t water 29
The mixture was mixed with kI7, stirred and emulsified at 60° C. for 30 minutes, homogenized under a pressure of 150 kg/−, and then heat sterilized to obtain a cream composition.

This cream composition was powdered using an atomizer-equipped spray dryer under the conditions of hot air temperature of 170°C, exhaust air temperature of 105°C, and atomizer rotation speed of 400 rpm to obtain 84 pieces of powdered cream with a particle size of 150 microns or more. .

This powdered cream was well dispersed and dissolved in ice water at 2°C. Further, even when this powdered cream was stored at 40° C. for 10 months, the flavor remained good.

Example 2 After hydrogenating soybean oil to an iodine value of 86, it was fractionated to obtain an oil with an iodine value of 94 and a melting point of 13°C. The experiment was carried out using this hydrogenated fractionated soybean oil.

This powdered cream was well dispersed and dissolved in iced coffee at 3°C. Even when this powdered cream was stored at 40° C. for 10 months, the flavor remained good.

Example 3 Iodine value 88, melting point 1 obtained by hydrogenating corn oil
Monoglyceride 2002 was added to 5 ounces of oil and fat at 8°C,
Powdered corn syrup 8 yu, lactose 4.4 kg, sodium caseinate 1.6 kg, sucrose fatty acid ester 400? 30kl of water? The mixture was pulverized using a mixing dryer under the conditions of a hot air temperature of 160°C, an exhaust air temperature of 100°C, and an atomizer rotation speed of 4 soo rpm.
A powdered cream was obtained in which 82% had a particle size of 150 microns or more.

This powdered cream was well dispersed and dissolved in both iced water and iced coffee at 2°C, and had a good flavor even when stored at 40°C for 10 months.

Comparative Example 1 After hydrogenating corn oil, it was fractionated and the iodine value was 9.
8. An oil and fat having a melting point of 11° C. was obtained, and using this oil, 85 pieces of powdered cream having a particle size of 150 μm or more were produced in the same manner as in Example 1.

This powdered cream was well soaked in ice water at 2°C, but since it had a high iodine value, the flavor deteriorated after 5 months when it was kept at 40°C.

Comparative Example 2 Iodine value 84, melting point 2 obtained by hydrogenating rapeseed oil
Particle size 1 was obtained in the same manner as in Example 1 using oil at 3.5°C.
86 powdered creams with a diameter of 50 microns or more were manufactured.

Since the iodine value of this powdered cream is low and the melting point of the fat is high, it was soaked in ice water at 3°C for some time (ν) Even when it was stirred, a portion remained floating on the surface.

Comparative Example 3 A cream composition obtained in the same manner as in Example 1 was heated at a hot air temperature of 160°C, an exhaust air temperature of 100°C, and the powdered cream was dispersed and dissolved in hot water, but in cold water of 3°C, the fine particles appeared on the surface. It floated on the surface, and even though I stirred it quite a bit, ``clumps'' formed and it was not completely dispersed and dissolved.

Claims (1)

[Claims] In powder cream, iodine value 86-95, melting point 20
A cold water soluble powder cream, characterized in that it contains at least 80 parts by weight of vegetable oil having a temperature of 150 microns or more and a vegetable oil having a temperature of 150 microns or more.