JPS6112247A - Powdery cream soluble in cold water - Google Patents

Abstract

PURPOSE:A powdery cream, containing an ester interchange oil obtained from a mixed oil of a hydrogenated vegetable oil, laurin based fat or oil and medium- chain triglyceride, capable of exhibiting good dispersibility and solubility even in ice water at <=4 deg.C, and having improved preservation quality. CONSTITUTION:A powdery cream containing an ester interchange oil, obtained by ester interchange of a mixed oil consisting of 55-80wt% hydrogenated vegetable oil having <=20 deg.C melting point, 15-30wt% laurin based fat or oil and 5- 15wt% medium-chain triglyceride, and having <=75 iodine value and <=4 deg.C clouding point as a fat or oil component. The hydrogenated vegetable oil to be used is particularly preferably rapeseed oil, soybean oil and corn oil, and the above- mentioned oils are slightly hydrogenated to give <=95 iodine value or hydrogenated and fractionated. The medium-chain triglyceride to be used is usually glycerol ester mixture of 6-10C fatty acids, and examples of the laurin based fat or oil to be cited are coconut oil and palm kernel oil.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powdered cream that is easily dispersed and dissolved in cold water, and provides a powdered cream that exhibits good dispersion and solubility even in ice water at 4°C or lower and has excellent storage stability. .

Powdered creams have conventionally mainly used lauric oils and their hydrogenated oils, so they disperse and dissolve well in hot water, but when added to cold water, the powder floats on the water surface and is not easily dispersed. Even if the mixture was stirred, only so-called "clumps" formed, and it was difficult to completely dissolve it in cold water. For this reason, - To make iced coffee with conventional powdered cream, boiling water was required even when using instant coffee.

Therefore, a cold water-soluble powder cream that can be easily used has been desired as a product.

The characteristics of being soluble or poorly soluble in cold water are also related to the shape of the powder and the size of the particles, but the main reason why conventional cream powders are poorly soluble in cold water is that the melting point of the fats and oils used in powder creams is 30°C. This was due to the relatively high cost.

Therefore, the problem of poor solubility in cold water can be solved by changing the oil and fat composition of the powdered cream to an oil with a low melting point. When vegetable liquid oils such as soybean oil, corn oil, rapeseed oil, cottonseed oil, rice bran oil, etc. are used in place of high melting point lauric oils and their hydrogenated oils, cold water solubility is significantly improved. However, when using these fats and oils, the poor stability of the fats and oils directly affects the poor stability of the powdered cream.
It has a low flavor and cannot withstand long-term storage.

In order to obtain a powdered cream that has both cold water solubility and long-term shelf life, it is necessary to have a low melting point.
It is also essential that the ingredients be oils and fats with high oxidation stability.

It is an oil and fat that has an invention (Japanese Patent Publication No. 58-20578) that applies a slightly hydrogenated oil and a medium-chain triglyceride, which is suitable as a method for producing a powdered cream that is soluble in cold water. Although it has excellent oxidative stability, it has low hydrolyzability. The odor and taste of its free fatty acids are low compared to other higher fatty acids, so it has the disadvantage that the flavor deteriorates extremely when it undergoes hydrolysis.For this reason, this oil is not used. Powdered creams must be stored with great care.In addition, medium-chain triglycerides are not only expensive, but they are unstable when used in amounts below 20% and have a significant effect on lowering the melting point of fats and oils. As a result of intensive research to obtain a powdered cream that improves the above-mentioned drawbacks, the inventor of the present invention has determined that the iodine value and cloud point obtained from the three specific ingredients have been determined. By using it as a tool, the intended purpose was achieved.

That is, the present invention is obtained by transesterifying a mixed oil consisting of 55 to 80% by weight of hydrogenated vegetable oil having a melting point of 20° C. or less, 15 to 30% by weight of lauric fat and oil, and 915 to 15% by weight of medium-chain triglyceride. The present invention provides a cold water-soluble powder cream characterized by containing, as an oil and fat component, a transesterified oil having an iodine value of 75 or less and a cloud point of 4° C. or less.

Hydrogenated vegetable oils with a melting point of 20° C. or less used in the present invention include, for example, rapeseed oil, soybean oil, corn oil, cottonseed oil, rice bran oil, etc. as raw material oils, and particularly preferred are rapeseed oil, soybean oil, and corn oil. However, these oils are either slightly hydrogenated to an iodine value of 95 or less, or are fractionated after hydrogenation. Those having a melting point exceeding 20'C are not preferred because they are poorly soluble in cold water.

The amount of hydrogenated vegetable oil is 55-805-80% by weight, or 65-755-75% by weight.This amount is 80% by weight-ffc%.
If the amount exceeds 15% by weight, the oxidation stability deteriorates, and if it is less than 55% by weight, the cold water solubility of the powdered cream is poor.If this amount exceeds 15% by weight, the hydrolyzability and economic efficiency deteriorate If the weight ratio is less than 5, the oxidation stability and cold water solubility of the powdered cream will deteriorate.

Examples of the lauric fats and oils used in the present invention include coconut oil and palm kernel oil, and the blending amount thereof is 15 to 305 to 30% by weight, or 17 to 257 to 25% by weight.If this amount exceeds 30% by weight, Cold water solubility of powdered cream deteriorates, 1
If it is less than 5% by weight, oxidative stability, flavor and texture will be reduced.

The cold water soluble powder cream of the present invention is obtained by transesterifying a mixed oil containing the three above-mentioned oils and fats in the above-mentioned range, and using transesterified oil having an iodine value of 75 or less and a cloud point of 4°C or less as an oil or fat component. It is characterized by

Those with an iodine value exceeding 75 have poor storage stability, and those with a cloud point of over 4°C have poor cold water solubility and are not very good.

In the present invention, it is preferable to use the above-mentioned transesterified oil in full as the oil and fat component, but as long as the above-mentioned iodine value and 1 cloud point limit are satisfied, this transesterified oil and the mixed oil before transesterification are blended as appropriate. It can be used as

The cold water-soluble powdered cream of the present invention contains the oil and fat components specified above, and raw materials normally used for powdered creams, such as lactose, sugar, glucose, dextrin, skim milk powder, casein, sodium caseinate, emulsifier, etc. After appropriately blending and dissolving uniformly in the oil phase and water phase,
The mixture was emulsified, homogenized, and sterilized to obtain an oil-in-water (0/W) emulsion, which was then spray-dried. In addition, in order to enhance the cold water solubility effect, the larger the particle size of the powder, the better. This can be adjusted by appropriately selecting the conditions for light mist drying, and if necessary, it can be granulated and granulated. The diameter can be increased.

The cold water-soluble powder cream of the present invention exhibits good dispersion and solubility even in ice water at 4° C. or lower, shows little deterioration in flavor even when stored for a long period of time, and has excellent storage stability.

EXAMPLES Hereinafter, the present invention will be explained in more detail by showing examples.

Hereinafter, "H" indicates the weight section.

Example 1 Rapeseed oil was hydrogenated to an iodine value of 901 using a commercially available nickel catalyst under selective conditions to obtain a slightly hydrogenated oil with a melting point of 163°C. This slightly hydrogenated oil 65 is blended with normal kernel oil and medium-chain triglyceride at a ratio of 25% and 10%, respectively, and transesterified by a conventional method using sodium methylate as a catalyst, followed by washing with water and purification. , deodorized, iodine value 61.2, cloud point 0
'C transesterified oil was obtained. 0.17 K9 of monoglyceride was added to 50 kg of this oil and fat, and the monoglyceride was dissolved to form an oil phase. Next, lactose 34 to 9, powdered corn 70 to 6, OK 9, sodium caseinate 1.
3”9, Nyosugar fatty acid ester 0.17Ks+, Sodium citrate 016!, Sodium phosphate (Na HPO)
After mixing 91c powder with 0.30, add 91c powder to 20% of water.
It is dissolved in water to form an aqueous phase. Mix aqueous phase and oil and fat parts, 60
After stirring for 20 minutes at ℃, pre-emulsifying, homogenizing at a pressure of 150~ and sterilizing, this (O/w) emulsion was heated using a spray dryer with an atomizer set at a blowing temperature of 1.
70' C1 Exhaust air temperature 110'' C1 Adjust the rotation speed of the atomizer to 400 Orpm, and spray dry the oil part 30.
I got the powdered cream from the person in charge. This powder cream showed good dispersion and solubility in 2"C ice water.

Fortunately, no deterioration in flavor was observed even after storing this powdered cream in an airtight container at 40°C for a year.

Example 2 Soybean oil was hydrogenated to an iodine value of 842″!, and crystals were removed by wink ring to give an iodine value of 916 and a melting point of 1.
Oil and fat at 33°C were obtained. This oil and fat (75 parts), coconut oil, and medium chain triglycerides are blended in a ratio of 20 parts each) and 5 parts,
Transesterification using sodium methylate as a catalyst, washing with water, purification, and deodorization in a conventional manner yields an iodine value of 692 and a cloud point of -1°C.
of oil and fat were obtained.

Using this fat and oil, emulsification, homogenization, and spray drying were performed in the same manner as in Example 1 to produce a powdered cream. This powder cream showed good dispersion and solubility in ice water at 2°C. Furthermore, no deterioration in flavor was observed even after storage for one year at 40"C in a closed container.

Example 3 A fat and oil of point 4'C was obtained. Using this oil and fat, emulsification, homogenization, and spray drying were carried out in the same manner as in Example 1 to produce powder IJ+mu. This powder cream shows good dispersion solubility in ice water at 2'C, and f40''(,1
- No deterioration in flavor was observed even after years of storage.

Comparative Example 1 Rapeseed oil was hydrogenated under selected conditions to an iodine value of 84.6,
A slightly hydrogenated oil with a melting point of 25.1'C was obtained. This oil 60c
l), coconut oil, and medium chain triglycerides at 30% and 10% respectively.
%, transesterified, washed with water, purified, and deodorized to obtain an oil with an iodine value of 535 and a cloud point of 6° C. (outside the range of the present invention). A powdered cream was produced using this oil and fat in the same manner as in Example I.

Although this product had excellent storage stability, it had poor dispersion and solubility in cold water, and even after considerable stirring, lumps formed on the surface.
It was not completely dispersed.

Comparative Example 2 80% of the slightly hydrogenated fractionated soybean oil, medium-chain triglycerides, and palm kernel oil used in Example 2 were blended at a ratio of 5 parts and 15 parts, respectively, and transesterified, washed with water, purified, and deodorized to improve the iodine value. 7
62 (outside the scope of the present invention) and a cloud point of 0°C was obtained.

Using this oil and fat, a powdered cream was produced in the same manner as in Example 1. Although this product was well dispersed and solubilized in cold water, its shelf life was somewhat difficult, and the flavor deteriorated after 8 months of storage at 40°C, and its commercial value could not be recognized.

Comparative example 3

Claims (1)

[Claims] 1. An iodine value of 75 obtained by transesterifying a mixed oil consisting of 55 to 80% by weight of hydrogenated vegetable oil, 15 to 30% by weight of lauric oil and fat, and 5 to 15% by weight of medium chain triglycerides, each having a melting point of 20°C or lower. A cold water soluble powder cream characterized by containing an interesterified oil having a cloud point of 4° C. or less as an oil and fat component.