WO2014087724A1

WO2014087724A1 - Powdered oil and fat, method for manufacturing same, and chocolate-like food using same

Info

Publication number: WO2014087724A1
Application number: PCT/JP2013/076536
Authority: WO
Inventors: 暁之石渡
Original assignee: 不二製油株式会社
Priority date: 2012-12-06
Filing date: 2013-09-30
Publication date: 2014-06-12
Also published as: JP5601432B1; JPWO2014087724A1

Abstract

The present invention addresses the problem of providing a method for obtaining a fine oil-and-fat powder having a high oil-and-fat content, and providing the oil-and-fat powder. The present invention also addresses the problem of providing an unprecedented chocolate-like food having a characteristic flavor. A method for manufacturing an oil-and-fat having the following steps. (1) A step for preparing an O/W emulsion having an average particle diameter of 10 to 100 μm and containing 10 to 85 wt% of an oil-and-fat having a rising melting point of 50 to 100°C and a water-soluble emulsifier at an amount corresponding to 0.15 to 5 wt% in the oil-and-fat powder, (2) a step for cooling the emulsion until the oil-and-fat solidifies, (3) a step for separating the oil-and-fat which has solidified and surfaced, and (4) a step for performing drying. It is thereby possible to obtain an oil-and-fat powder containing an oil-and-fat having a rising melting point of 50 to 100°C at an amount of 86 to 99.85 wt% in the dry matter, having an average particle diameter of 10 to 100 μm, and containing 0.15 to 5 wt% of the water-soluble emulsifier. In addition, it is also possible to provide an unprecedented chocolate-like food having a characteristic flavor by containing 1 to 30 wt% of the above powdered oil-and-fat.

Description

Powdered oil and fat, method for producing the same, and chocolate-like food using the same

The present invention relates to a powdered oil and fat and a method for producing the same, and relates to a chocolate-like food having a flavor and using the powdered oil and fat.

Regarding powdered fats and oils, for example, in Patent Document 1, “when a lipophilic raw material and a hydrophilic raw material are emulsified in an oil-in-water type is dried to produce powdered fats and oils, water-soluble dietary fibers are contained. It is described that the powdered fats and oils "(Claim 1). Patent Document 2 states that “a highly unsaturated fatty acid containing 5 to 85% by weight of an oil and fat containing a highly unsaturated fatty acid as a fatty acid component in the solid content and obtained by drying an oil-in-water homogeneous emulsion” An oil and fat composition containing as a fatty acid component, comprising a solution of ascorbic acid or ascorbate emulsified in a water-in-oil type in an amount of 0.001 to 0.5% by weight ascorbic acid in the oil or fat. Unsaturated fatty acid-containing powdery fat composition "(Claim 1).

Chocolate-like foods represented by chocolate are mainly made from cacao mass, cocoa powder, cocoa butter, vegetable oils and fats, milk (whole milk powder, skim milk powder, whey powder, etc.), and sugars (sugar, lactose, maltose, fructose, etc.) Manufactured as.
As a method of adjusting the flavor of the chocolate-like food, a method of adjusting the amount ratio of raw materials or selecting the type of cacao may be employed. In addition, a method for adjusting manufacturing conditions may be employed. Furthermore, a fragrance | flavor may be used suitably. Patent Document 3 is an application referred to as “chocolate flavor adjustment”, “a method for adjusting the flavor of a single chocolate material, including adding an effective amount of a non-cocoa / dairy flavor attribute to the chocolate material. Said method. "

JP 05-137506 A Japanese Patent Application Laid-Open No. 07-305088 JP 2005-50684A

An object of the present invention is to provide a method for obtaining powdered fats and oils having a high oil content and a fine particle size, and powdered fats and oils obtained by the method. Moreover, this invention makes it a subject to provide the chocolate-like foodstuffs which are unprecedented and are characterized by the flavor.

The present inventor has intensively studied to obtain powdered fats and oils with a high oil content and a fine particle size. Under such circumstances, in oil-in-water emulsions, fats and oils exist in a fine particle state, and therefore, it was considered that by removing moisture from them, fine powdered fats and oils as intended could be obtained.
As a result of the investigation, Patent Documents 1 and 2 have been found as prior documents that are considered to be highly relevant to such an idea. However, in Patent Document 1, it is essential to contain water-soluble dietary fiber, and the amount is preferably “added so as to be 5% by weight or more of the fat content. If the water-soluble dietary fiber is less than 5% by weight, The covering property is lowered, and the stability of the fats and oils is deteriorated. "It was assumed that powdered fats and oils having a high fat content cannot be obtained. Moreover, there was no disclosure about the particle size of the powdered fats and oils obtained.

Also in Patent Document 2, the content of fats and oils is 85% by weight in the solid content at the maximum, and “If it exceeds 85% by weight, the fats and oils ooze out from the solids, leading to deterioration of the quality and flavor of the fats and oils. Therefore, neither is preferable. ”(“ 0007 ”). Moreover, there was no disclosure about the particle size of the powdered fats and oils obtained.
Based on the above results, the present inventors have further studied. As a result, a predetermined oil-in-water emulsion is prepared using a specific emulsifier under predetermined conditions, and when it is cooled, the oil and fat solidifies and floats in the form of emulsified particles, which are separated and dried. As a result, it was found that fine powder oil and fat with an unprecedented fine particle size was obtained, and the present invention was completed.

The method of adjusting the flavor of chocolate-like food is mainly the selection of its raw materials and the change of the quantity ratio, but in this connection, many studies have been made at this stage, and the flavor is more characteristic than it is now. Some chocolate-like foods were difficult to obtain.
The method described in Patent Document 3 also does not exceed the category of simply adding a flavor, and it does not mean that a food for chocolate that is more flavorful than conventional products can be obtained.

The present inventor has conducted further diligent studies in order to obtain a chocolate-like food that has a unique flavor and is not found in the past. Under such circumstances, even when using the same oil-soluble fragrance as in the past, by adding the fragrance to a specific powdered oil and fat and blending it into a chocolate-like food, The powdered fats and oils are destroyed, and the fragrance contained in the powdered fats and oils begins to beat, so that it is possible to obtain a chocolate-like food having a flavor characteristic completely different from the conventional one, and the present invention is completed. It was.

That is, the present invention
(A) Powder containing fats and oils having an ascending melting point of 50 to 100 ° C. in a dried product of 86 to 99.85% by weight, an average particle size of 10 to 100 μm and a water-soluble emulsifier of 0.15 to 5% by weight Fats and oils,
(B) The method for producing a powdered fat according to (A), which undergoes the following steps:
(1) A water-soluble emulsifier in an amount of 0.15 to 5% by weight in powdered oil and fat, an O / W emulsion having an average particle size of 10 to 100 μm, containing 10 to 85% by weight of oil and fat having an rising melting point of 50 to 100 ° C. The step of preparing,
(2) a step of cooling until the oil is solidified,
(3) a step of separating the oil that has solidified and floated;
(4) Step of drying (C) The method for producing a powdered fat according to (A), which undergoes the following steps,
(1) A water-soluble emulsifier in an amount of 0.15 to 5% by weight in powdered fats and oils is mixed with hot water, and then a melted oil with a rising melting point of 50 to 100 ° C. is mixed with the hot water to obtain an average particle size of 10 A step of forming an O / W emulsion containing 10 to 85% by weight of the fat of 100 to 100 μm,
(2) a step of cooling to a temperature lower by 10 ° C. or more than the temperature at which the aqueous phase is solidified with respect to the rising melting point of the oil;
(3) a step of separating the oil that has solidified and floated;
(4) Drying step (D) The water-soluble emulsifier is one or more selected from sugar esters, glycerin fatty acid esters, polysorbates, sorbitan fatty acid esters, and propylene glycol fatty acid esters, any one of (B) to (C) A method for producing a powdered fat according to claim 1,
It is about.

And
(E) a chocolate-like food containing 1 to 30% by weight of a powdered oil having a rising melting point of 50 to 100 ° C. and a flavor of 10 to 100 μm in particle diameter,
(F) The chocolate-like food according to (E), wherein the oil content in the powdery fat is 86 to 99.85% by weight,
(G) The chocolate-like food according to any one of (E) to (F), wherein the flavor of the powdered fat is derived from an oil-soluble fragrance,
(H) The chocolate-like food according to any one of (E) to (F), wherein the flavor of the powdered oil is derived from the flavor oil,
(I) In the production of a chocolate-like food, a flavored powdered oil having a rising melting point of 50 to 100 ° C. and a particle size of 10 to 100 μm is added at a stage after the atomization step. , (E) to (F) the method for producing a chocolate-like food according to any one of the above,
It is about.

To summarize these points:
(J) Powder containing fats and oils having an ascending melting point of 50 to 100 ° C. in the dried product of 86 to 99.85% by weight, an average particle size of 10 to 100 μm and a water-soluble emulsifier of 0.15 to 5% by weight Fats and oils,
(K) a chocolate-like food containing 1 to 30% by weight of the powdered fat according to (J),
(L) The method for producing a powdered fat according to (J), which undergoes the following steps,
(1) A water-soluble emulsifier in an amount of 0.15 to 5% by weight in powdered fats and oils is mixed with hot water, and then a melted oil with a rising melting point of 50 to 100 ° C. is mixed with the hot water to obtain an average particle size of 10 A step of forming an O / W emulsion containing 10 to 85% by weight of the fat of 100 to 100 μm,
(2) a step of cooling to a temperature lower by 10 ° C. or more than the temperature at which the aqueous phase is solidified with respect to the rising melting point of the oil;
(3) a step of separating the oil that has solidified and floated;
(4) Drying step (M) Production of powdered fats and oils according to (L), wherein the water-soluble emulsifier is one or more selected from sugar esters, glycerin fatty acid esters, polysorbates, sorbitan fatty acid esters, and propylene glycol fatty acid esters. Law,
(N) A chocolate-like food according to (K), which uses powdered fats and oils having a flavor derived from oil-soluble fragrances,
(O) Chocolate-like food as described in (K) using powdered fats and oils having a flavor derived from flavored fats and oils,
(P) In the production of a chocolate-like food, a flavored powdered fat having an ascending melting point of 50 to 100 ° C. and a particle size of 10 to 100 μm is added at a stage after the atomization step. , A method for producing a chocolate-like food according to (K),
(Q) The powdery fat has a particle size of 30 to 61 μm, the chocolate-like food according to (K),
(R) The powdery fat according to (J), having an average particle size of 30 to 61 μm,
(S) 0.1 to 3.5% by weight of a water-soluble emulsifier, (J)
(T) The amount of the water-soluble emulsifier in the powdered oil / fat is 0.17 to 3.5% by weight, and the oil / fat having a rising melting point of 50 to 100 ° C. described in (M) is 86 to 99.85 in the dried product. A process for producing a powdered fat containing 0.1% by weight to 5% by weight, having an average particle size of 10 to 100 μm and a water-soluble emulsifier,
(U) The method for producing a powdered fat according to (L), wherein the amount of the fat (1) is 20 to 80% by weight,
(V) The chocolate-like food according to (K), wherein the rising melting point of the fat is 51 to 75 ° C.,
(W) The method for producing powdered fats and oils according to (L), wherein the rising melting point of the fats and oils in (1) is 51 to 75 ° C.
(X) The method for producing a chocolate-like food according to (Q), wherein the rising melting point is 51 to 75 ° C.
It is about.

According to the present invention, it is possible to easily obtain powdered fats and oils having a high fat content and a small particle size.
Moreover, the chocolate-like food which has the flavor characteristic which has not existed conventionally can be obtained using the said powder fats and oils.

In the present invention, the powdered fat means a powdered fat. In the present invention, the average particle size of the powdered fat is from 10 to 100 μm, more desirably from 20 to 80 μm, and even more desirably from 30 to 61 μm. In the present invention, in particular, the particle size is characterized by being finer than ordinary powdered fats and oils, and by making the particle size fine, it is characterized by little or no feeling of roughness when eaten. To do. When the particle size is larger than the upper limit, roughness is felt, which is not preferable. On the other hand, if the particle size is smaller than the lower limit, adhesion or the like may occur, which is not preferable. *

Hereinafter, desirable embodiments of the present invention will be described.
In the present invention, in the step for obtaining powdered fats and oils having a small average particle size, first, a water-soluble emulsifier in an amount of 0.15 to 5% by weight in powdered fats and oils in terms of dry matter is mixed with hot water. Here, the water-soluble emulsifier is an emulsifier that dissolves in water. Specifically, the water-soluble emulsifier is preferably at least one selected from sugar esters, glycerin fatty acid esters, polysorbates, sorbitan fatty acid esters, and propylene glycol fatty acid esters. More desirable are sugar esters and glycerin fatty acid esters, and even more desirable are sugar esters. Further, since it is a water-soluble emulsifier, the HLB is desirably 7 or more, more desirably 10 or more, and further desirably 15 or more. If the HLB is too low, it may be difficult to disperse in water.
In the present invention, water and water in which water-soluble components such as emulsifiers are dissolved may be referred to as an aqueous phase, and oil and fat and oils and fats in which emulsifiers and the like are dissolved may be referred to as an oil phase.

The amount of the water-soluble emulsifier needs to be 0.15 to 5% by weight, more preferably 0.16 to 4% by weight, more preferably 0.17 to 3.5% by weight in the powdered oil and fat in terms of dry matter. It is further desirable that When this amount exceeds the upper limit, it may affect the flavor of the powdered oil or fat, and it is easy to condense after making the powdered oil and fat. If it is less than the lower limit, a preferred particle size may not be obtained.
In the present invention, a mixture of a water-soluble emulsifier and hot water is then mixed with a melted oil with a rising melting point of 50 to 100 ° C. It is desirable to mix and emulsify both the aqueous phase and the oil phase after bringing them to a temperature higher by 10 ° C. or more, more desirably 20 ° C. or more than the rising melting point of the fats and oils. However, it is desirable not to exceed the boiling point of water.
If the oil or fat is not in the preferred temperature range, oil crystals may precipitate or may not melt and become liquid in the first place, which may make mixed production difficult. If the aqueous phase is not in the preferred temperature range, the mixed fats and oils may solidify immediately, and emulsification may be difficult.

The amount of fats and oils here is preferably 10 to 85% by weight, more preferably 15 to 85% by weight, and further preferably 20 to 80% by weight with respect to the entire O / W emulsion. If the amount of fat exceeds the upper limit, the desired grain size may not be obtained, and if less than the lower limit, the production efficiency of powdered fat may be affected. *

The rising melting point of the fats and oils to be used needs to be 50 to 100 ° C., more preferably 50 to 80 ° C., and still more preferably 51 to 75 ° C. When the rising melting point of the fat exceeds the upper limit, it may be difficult to apply to the process of the present invention. On the other hand, if it is less than the lower limit, the powdered oil may be easily condensed during storage, or it may be difficult to remove moisture during production.
The rising melting point is measured by the method described in the Japan Oil Chemists' Society established standard oil and fat analysis test method (1), and the sample filled in the capillary is softened by heating under predetermined conditions. Says the temperature that begins to rise.

The oils and fats used in the present invention are palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter, fish oil, Examples thereof include processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, using one or more oils and fats selected from various vegetable oils and fats such as whale oil as raw materials. In the present invention, these fats and oils can be used singly or in combination of two or more, but are required to meet the rising melting point specification of the present invention. Here, in the case of using a mixture of fats and oils, the mixed fats and oils only have to exhibit a predetermined melting point. Therefore, even if it is a liquid oil, it can be mixed with other fats and oils having a high melting point. You may be able to use it. *

In the present invention, it is necessary to make an O / W emulsion having an average particle size of 10 to 100 μm by subsequent stirring. Specific examples of the stirring means at this time include “Homodisper” (manufactured by Primics) and “TK homomixer” (manufactured by Primics), and “Homodisper” (manufactured by Primics) is more preferable. By employing an appropriate stirring means, an emulsion having a target average particle diameter can be obtained. And the powdered fats and oils of the said particle size can be obtained by cooling in a next process. *

Next, in the present invention, the O / W emulsion is cooled in order to solidify the oil and fat content in the O / W emulsion, but the cooling temperature is 10 ° C. or more lower than the rising melting point of the oil or fat. The temperature is preferably 10 to 60 ° C lower, more preferably 10 to 52 ° C lower. When the cooling temperature is too higher than the upper limit, it may be difficult to obtain powdered fats and oils having a target particle size. The cooling temperature is preferably higher than the temperature at which the aqueous phase solidifies. The reason why the temperature is higher than the temperature at which the aqueous phase solidifies is that when the water phase is cooled until it solidifies, it becomes difficult to separate the agglomerated fats and oils therefrom. *

As the oil solidifies, the oil-containing emulsion particles are floated along with the cooling, and are separated. As a means for separation, filtration and centrifugation can be raised, and filtration is more preferable. Since the oil-containing emulsion particles thus separated still contain a certain amount of water, they are then dried. As a means for drying, ventilation drying can be mentioned. The temperature at this time is desirably 10 to 50 ° C. lower than the rising melting point of the used fats and oils. When this temperature is higher than the upper limit, the powdered fats and oils may be re-dissolved, and when lower than the lower limit, condensation may occur when the product is returned to room temperature. Through the above steps, the powder can be finally dried to a moisture content of 0 to 20% by weight to obtain the powdered fat of the present invention. *

The powdered fat obtained in the present invention preferably contains 86 to 99.85% by weight of oil in the dry weight, more preferably 90 to 99.85% by weight, and still more preferably 95.1. ~ 99.85% by weight. As described above, the present invention is characterized in that it is possible to easily produce powdered fats and oils having a fine average particle diameter and a large amount of oil without using an expensive apparatus such as a spray dryer. In the present invention, excipients and fragrances can be used appropriately as long as the effects of the invention are not affected. *

The preferred embodiments of the present invention have been described above. For example, the fats and oils are melted by heating after mixing low-temperature water, water-soluble emulsifier, and solidified fats and oils, resulting in an average particle size of 10 to 100 μm. It is also possible to take a cooling step after preparing the O / W emulsion. However, a preparation method in which an aqueous phase and an oil phase are separately prepared and mixed to obtain an O / W emulsion is more desirable from the viewpoint of work efficiency.

The chocolate-like food referred to in the present invention is, for example, chocolate. The chocolates mentioned here are not only chocolate, quasi-chocolate, and chocolate-based foods prescribed by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but also fats and oils as essential ingredients. This refers to a mixture of sugar, powdered milk, cacao raw materials (cocoa mass, cocoa, cocoa butter), fruit juice powder, fruit powder, flavoring materials, emulsifiers, fragrances, coloring agents, and other auxiliary materials in an arbitrary ratio. The flavors of chocolates are not limited to cocoa ingredients, milk powder, sweet chocolates, milk chocolates and white chocolates whose main ingredients are sugar, coffee flavor, caramel flavor, matcha flavor, fruit flavor, vegetable flavor, Naturally, a variety of flavors such as salty flavors also fall within this range. *

In the present invention, it is necessary to use powdered fats and oils having a rising melting point of 50 to 100 ° C., and the rising melting point is more preferably 50 to 80 ° C., and further preferably 51 to 75 ° C. If the rising melting point is too high, the expression of flavor may be affected. On the other hand, if the rising melting point is too low, the powdered oil / fat melts and mixes with other raw materials in the production stage, and it may be difficult to develop a flavor due to the destruction of the powdered oil / fat in the mouth. *

The powdery fat used in the present invention needs to have a particle size of 10 to 100 μm, more preferably 20 to 80 μm, and even more preferably 30 to 60 μm. If this particle size is too small, handling may be difficult, and if it is too large, roughness may be felt when eating a chocolate-like food. The powdered fat used in the present invention needs to have a flavor. This flavor can also be obtained by dissolving oil-soluble flavor components in fats and oils and then preparing powdered fats and oils, and the fats are mixed with the flavor materials and heated to transfer the flavor. Such a fat or oil, that is, flavor oil can be used to prepare a powdery fat or oil. *

In the present invention, the chocolate-like food needs to contain 1 to 30% by weight of powdered fats and oils having a rising melting point of 50 to 100 ° C. and a particle size of 10 to 100 μm. The amount is desirably 1 to 20% by weight, and more desirably 1 to 10% by weight. If this amount is too small, the expression of flavor may be insufficient, and if it is too large, the flavor may be too strong, or physical properties such as the viscosity of chocolate may be adversely affected. The powdered oil used in the present invention preferably has an oil content of 86 to 99.85% by weight, more preferably 90 to 99.85% by weight. If this amount is too large or too small, the preferred flavor expression may be affected. *

In order to obtain the chocolate-like food of the present invention, it is necessary to appropriately mix the powdered oil and fat with the chocolate-like food material. That is, when the temperature of the chocolate-like food raw material is mixed and stirred at a stage higher than the rising melting point of the powdered oil and fat, the powdered oil and fat is melted and spreads throughout the chocolate-like food and the expression of flavor is weakened. There is a case. Moreover, even when the temperature of the chocolate-like food material is lower than the rising melting point of the powdered oil and fat, the same thing may occur if the difference is slight. Therefore, desirably, the temperature of the chocolate-like food material is added and mixed in a state that is lower by 10 ° C. or more than the rising melting point of the powdered fat. By doing so, the powdered fats and oils remain in their original form without melting in the chocolate-like food material. When the chocolate-like food finally obtained is eaten, the powdered oil and fat is destroyed for the first time when it is chewed in the mouth, and the fragrance component contained therein spreads in the mouth and has a new flavor that has never existed before A chocolate-like food is obtained. In addition, it is desirable to add powdered fats and oils at a stage after the atomization process in the production of chocolate-like food. When added at a stage prior to the atomization step, the end-of-text oil / fat itself is destroyed, and the flavor derived from the powdered oil / fat diffuses at that stage, reducing the characteristics of the present invention, such as expression of the flavor by mastication. This is because it may end up.

Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.
“Examination 1: Examination of emulsifier”
Examples 1 to 3 and Comparative Examples 1 to 2
Based on the formulation in Table 1, powdered fats and oils were prepared. The method followed “Preparation method of powdered oil”. The emulsified state and the obtained powdered fats and oils were evaluated, and the results are summarized in Table 2.

Table 1 Formulation of powdered oil

“Sugar ester S1670” is a sucrose stearate produced by Mitsubishi Chemical Foods, Inc. of HLB16.
“Sugar ester S170” is a sucrose stearate manufactured by Mitsubishi Chemical Foods, Inc. of HLB1.
“Grister MSW7S” is a decaglycerin monoester manufactured by Sakamoto Pharmaceutical Co., Ltd. with HLB 13.4.
“Emazole S120V” is a polysorbate manufactured by Kao Corporation with an HLB value of 14.9.

○ Preparation method of powdered oil and fat (1) Heat water to 80 to 90 ° C, disperse the emulsifier as appropriate, and then mix the oil and fat heated and melted at 80 to 90 ° C with stirring at 3000 rpm. The mixture was added and stirred for another 10 minutes.
(2) The particle size of the o / w emulsion was measured with a nanoparticle size distribution analyzer SALD-7100 manufactured by Shimadzu Corporation.
(3) Stirring was stopped, and the mixture was allowed to cool to each designated temperature.
(4) The solidified and floated fats and oils were filtered with a filter paper (No. 2 manufactured by Advantech) and dried by ventilation at 40 ° C.

○ Evaluation method of emulsified state Stirring was stopped and allowed to stand, and the emulsified state after 3 minutes was visually observed, and evaluated and scored in 5 stages according to the following criteria.
5: A state in which fine oil droplets are uniformly dispersed and look like a cloudy liquid.
4: A state in which fine oil droplets are almost uniformly dispersed and the cloudy liquid is transparent.
3: Oil droplets with a slightly coarser particle diameter can be visually observed in the upper layer, but other than that, a uniform and fine emulsion state.
2: The coalescence of the oil particles proceeds so that a thin oil film is formed on the upper layer. The lower layer is more emulsified.
1: A large oil mass floats in the upper layer. There are many particles that can be seen visually in the oil droplets in the lower layer.
Three or more were accepted.

○ Properties of the obtained powdered oil
The properties of the obtained powdered fats and oils were evaluated and scored in five stages according to the following criteria.
5: Fine, uniform and smooth powder state.
4: Although there are slightly larger particles, the powder is generally fine, uniform and smooth.
3: Large oil particles are present in some places, but the powder is kept smooth.
2: A lot of block oil, blocking, and very large spherical oil are present, and there is no powder property.
1: It is regarded as an oil lump and is not a powder.
Three or more were accepted.

Table 2 Results of Study 1

Note) “Emulsion average particle size” was measured at the time of the O / W emulsion, but when prepared under the conditions specified in the examples, the particle size remained as powder oil.

Discussion When an appropriate amount of water-soluble emulsifier was used, good powdered fats and oils could be obtained, but when an oil-soluble emulsifier was used, emulsification became unstable. When the emulsifier was not used, the desired powdered fat could not be obtained.

“Examination 2: Examination of the amount of fats and oils in O / W emulsion”
Examples 4 to 6, Comparative Example 3
Based on the formulation in Table 3, the amount of fats and oils in the O / W emulsion was changed to prepare powdered fats and oils. The preparation method and the evaluation method followed the method described in Study 1. The results are shown in Table 4.

Table 3 Formulation of powdered oil

Table 4 Results of Study 2

As shown in Table 4, when the amount of fats and oils in the O / W emulsion was 10 to 85% by weight, it was possible to achieve a good emulsified state, and as a result, it was possible to obtain powdered fats and oils with the desired average particle size . *

“Examination 3: Examination of types of fats and oils”
Examples 7-8, Comparative Examples 4-5
Based on the formulation in Table 5, powdered fats and oils of various fats and oils were prepared. The preparation method and the evaluation method followed the method described in Study 1. The results are shown in Table 6.

Table 5 Formulation of powdered oil

Table 6 Results

As shown in Table 6, powdered fats and oils having good properties were obtained for the fats and oils having an ascending melting point of 50 to 100 ° C. With fats and oils having an ascending melting point of less than 50 ° C., even if the cooling temperature was further lowered, the particles were not sticky and could not be agglomerated, and the desired powdered fats and oils could not be obtained. *

“Examination 4: Examination of the amount of emulsifier”
Examples 9 to 10, Comparative Examples 6 to 7
As shown in Table 7, powdered fats and oils were prepared by changing the amount of the emulsifier. The preparation method and the evaluation method followed the method described in Study 1. The results are shown in Table 8.

Table 7 Formulation of powdered oil

Table 8 Results

Combined with the results shown in Table 8 and the results of Study 1, when a water-soluble emulsifier was used in an amount of 0.15 to 5% by weight in the powdered fat, a preferable powdered fat could be obtained. *

“Examination 5: Examination of cooling temperature”
Examples 11-13, Comparative Examples 8-9
As shown in Table 9, powdered oils and fats were prepared by changing the cooling temperature. The preparation method and the evaluation method followed the method described in Study 1. The results are shown in Table 10.

Table 9 Cooling temperature conditions and powdered fats and oils

Table 10 Results

As shown in Table 10, preferable powdered fats and oils could be obtained by cooling to a temperature lower by 10 ° C. or more than the temperature at which the aqueous phase solidifies with respect to the rising melting point of the fats and oils. *

Discussion As described above, by following the conditions defined by the present invention, it is possible to easily obtain powdered fats and oils having a fine particle diameter and a high fat and oil content.

Study 6 Preparation of powdered fats and oils Powdered fats and oils were prepared on the basis of the formulation shown in Table 11 with reference to the results before 5th. The method followed the “Preparation Method of Powdered Oil”.

Table 11

“Sugar ester S1670” is a sucrose stearate produced by Mitsubishi Chemical Foods, Inc. of HLB16.

Preparation method of powdered oil and fat (1) The temperature of oil and fat heated and melted at 80 to 90 ° C was adjusted to 65 to 70 ° C, and then an oil-soluble fragrance was added and gently stirred and dispersed.
(2) Heat the water to 70 ° C., disperse the emulsifier as appropriate, and then add the fragrance-added oil and fat prepared in (1) while stirring at 3000 rpm with homodisper (Primics Co., Ltd.) and stirring for 10 minutes. did.
(3) Stirring was stopped, and the mixture was allowed to cool to each designated temperature.
(4) The solidified and floated fats and oils were filtered with a filter paper (No. 2 manufactured by Advantech) and dried by ventilation at 40 ° C.

Study 7 Preparation Examples 14-15 of Chocolate-like Food, Comparative Examples 10-11
Based on the formulation in Table 12, a chocolate-like food was prepared. The preparation method was in accordance with “○ Preparation method of chocolate-like food” described below. Thereafter, evaluation was carried out according to “○ Evaluation method for taste”. The results are shown in Table 13. In addition, the comparative example 10 was substantially the same as Example 14, and the comparative example 11 was substantially the same as Example 15 on a composition component.

Table 12

○ Preparation of chocolate-like food Cocoa butter and vegetable oils and fats were mixed with a mixture of raw materials having a coarse particle size (cacao mass, sugar, whole milk powder, citric acid, etc.) to obtain an appropriate hardness, and then subjected to atomization with a roll refiner. The particle size after atomization was adjusted to 20 μm (measured value with a micrometer).
2. The remaining cocoa butter, vegetable oil and fat, and soy lecithin were mixed while the dough after the atomization treatment was mixed by a conche. At this time, the temperature of the dough was adjusted to 50 ° C.
3. The finished dough is transferred to a storage tank that can be stirred, and when the dough temperature is lowered to 45 ° C, beet red, oil-soluble fragrance, and powdered fats and oils are added and mixed according to each formulation to obtain a chocolate-like food. It was.
4). The obtained chocolate-like food was subjected to tempering treatment, poured into a 60 mm × 120 mm × 5 mm mold and cooled to obtain a plate-like chocolate-like food, and the taste was evaluated.
In Comparative Examples 10 and 11, the fragrance was added at the third stage of the preparation method.

○ Taste evaluation method Each sample of chocolate-like food was left at room temperature (18-22 ° C.) for 1 hour.
Samples of 2.1 chocolate-like food were evaluated by 5 panelists. The score was determined by a five-person meeting. The evaluation criteria are centered on the strength of the flavor in the mouth, with the chocolate-like food obtained in the comparative example as 3 points, a slightly better one with 4 points, a greatly superior one with 5 points, and a little more The inferior one was evaluated as 2 points, and the inferior one was evaluated as 1 point. A score of 4 or more was accepted.

Table 13

Consideration As mentioned above, the rising melting point is higher than body temperature, and according to conventional technical common sense, even if it is fat and oil that seems not to affect the flavor, flavor is added, and chocolate-like food as fine powdered fat and oil When used in the above, it is possible to obtain a chocolate-like food that develops a flavor by chewing in the mouth and exhibits a new flavor characteristic that has not existed before. In the examples, two types of fragrances were examined, but it is obvious that the same effect can be obtained even when other types of fragrances and flavor oils are used.

Claims

Powdered fats and oils having an ascending melting point of 50 to 100 ° C. containing 86 to 99.85% by weight of the dried product, an average particle size of 10 to 100 μm and a water-soluble emulsifier of 0.15 to 5% by weight.
A chocolate-like food comprising 1 to 30% by weight of the powdered fat according to claim 1.
2. The method for producing a powdered fat according to claim 1, which undergoes the following steps.
(1) A water-soluble emulsifier in an amount of 0.15 to 5% by weight in powdered fats and oils is mixed with hot water, and then a melted oil with a rising melting point of 50 to 100 ° C. is mixed with the hot water to obtain an average particle size of 10 A step of forming an O / W emulsion containing 10 to 85% by weight of the fat of 100 to 100 μm,
(2) a step of cooling to a temperature lower by 10 ° C. or more than the temperature at which the aqueous phase is solidified with respect to the rising melting point of the oil;
(3) a step of separating the oil that has solidified and floated;
(4) Step of drying
The method for producing powdered fats and oils according to claim 3, wherein the water-soluble emulsifier is at least one selected from sugar esters, glycerin fatty acid esters, polysorbates, sorbitan fatty acid esters, and propylene glycol fatty acid esters.
The chocolate-like foodstuff of Claim 2 using the powdery fats and oils which have the flavor originating in an oil-soluble fragrance | flavor.
The chocolate-like foodstuff of Claim 2 using the powdery fats and oils which have the flavor originating in flavor fats and oils.
In the production of a chocolate-like food, a flavored powdered fat having an ascending melting point of 50 to 100 ° C and a particle size of 10 to 100 µm is added at a stage after the atomization step. 2. A method for producing a chocolate-like food according to 2.
The chocolate-like food according to claim 2, wherein the powdered fat has a particle size of 30 to 61 µm.
2. The powdery fat according to claim 1, wherein the average particle size is 30 to 61 μm.
The powdered fat according to claim 1, comprising 0.17 to 3.5% by weight of a water-soluble emulsifier.
The amount of the water-soluble emulsifier in the powdered oil / fat is 0.17 to 3.5% by weight, and the oil / fat having an ascending melting point of 50 to 100 ° C. is contained in the dried product of 86 to 99.85% by weight. And a method for producing a powdered oil or fat having an average particle size of 10 to 100 μm and 0.15 to 5% by weight of a water-soluble emulsifier.
The method for producing powdered fats and oils according to claim 3, wherein the amount of the fats and oils of (1) is 20 to 80% by weight.
The chocolate-like food according to claim 2, wherein the ascending melting point of the fat is 51 to 75 ° C.
The process for producing powdered fats and oils according to claim 3, wherein the rising melting point of the fats and oils in (1) is 51 to 75 ° C.
The method for producing a chocolate-like food according to claim 8, wherein the rising melting point is 51 to 75 ° C.