WO2014208613A1 - Powder composition, method for producing same, and beverage - Google Patents

Powder composition, method for producing same, and beverage Download PDF

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Publication number
WO2014208613A1
WO2014208613A1 PCT/JP2014/066880 JP2014066880W WO2014208613A1 WO 2014208613 A1 WO2014208613 A1 WO 2014208613A1 JP 2014066880 W JP2014066880 W JP 2014066880W WO 2014208613 A1 WO2014208613 A1 WO 2014208613A1
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WIPO (PCT)
Prior art keywords
powder composition
mass
starch hydrolyzate
less
fat
Prior art date
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PCT/JP2014/066880
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French (fr)
Japanese (ja)
Inventor
傳史 松浦
正基 苫米地
聡子 池之上
朝貞 増子
Original Assignee
三菱化学フーズ株式会社
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Application filed by 三菱化学フーズ株式会社 filed Critical 三菱化学フーズ株式会社
Priority to CN201480036068.3A priority Critical patent/CN105338828A/en
Priority to JP2015524089A priority patent/JP6523954B2/en
Publication of WO2014208613A1 publication Critical patent/WO2014208613A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers

Definitions

  • the present invention relates to a powder composition containing a fat-soluble substance, a starch hydrolyzate, and a low molecular surfactant, and a method for producing the powder composition, which are particularly preferably used for beverages.
  • the invention also relates to a beverage containing this powder composition.
  • milk proteins such as skim milk, casein and its salts
  • a technique for producing a protein-free powdered oil and fat composition having equal or better stability and dispersibility.
  • a protein-free powdery fat composition comprising edible fats and oils, octenyl succinic esterified starch, and trehalose as main components (Patent Document 1); edible fats and oils having a melting point of 20 ° C.
  • Protein-free powdery fat composition comprising starch, lactose and dextrin as main components
  • Patent Document 2 group consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin 20 to 80% by mass of an emulsifier in the form of a paste or liquid at room temperature of one or more selected from the following, and starch or a hydrolyzate thereof and an organic acid glycerin fatty acid ester (mass ratio 100: 0.1 to 50), and / Or emulsifiable starch derivatives
  • a powder emulsifier comprising 80 to 20% by mass of a powdering agent comprising hydrolyzate thereof (Patent Document 3); 6.6 to 10 parts by mass of hemicellulose and 100% by mass for 100 parts by mass of edible fats and oils Powdered oil composition containing 34-60 parts by mass of branched cyclic dextrin (Patent
  • Oily powder characterized by being grade 2 to grade 5 (Patent Document 5); comprising an oily component, gum arabic and sugar, wherein the mass ratio of oily component to gum arabic is 2: 1 to 1: 5, and Mass of gum arabic and sugar 5: 1 to 1: 100 powder oil composition (Patent Document 6); amphiphile that spontaneously forms closed endoplasmic reticulum in aqueous system or sugar polymer that forms sugar polymer particles And an oil / fat component and an excipient, and when mixed with water, the powdered oil / fat forms an O / W emulsion by the action of the closed vesicles or the particles of the sugar polymer.
  • Patent Document 7 There is a composition (Patent Document 7).
  • the characteristic pulverized base material affects the taste quality of the food used due to the viscosity and specific odor when dissolved, and is special and expensive, so it is versatile and reduces costs. It is difficult to put it into practical use.
  • the powder manufacturing method is characteristic, the existing spray drying equipment suitable for mass production cannot be used, and new manufacturing equipment and manufacturing ingenuity are required. was there.
  • Powdered oil and fat composition having a dextrose equivalent of 2 to 30 (Patent Document 8); a fat-soluble material-dispersed oil in which a fat-soluble material is dispersed in fat and oil and a lipophilic emulsifier; A fat-sugar coating dispersion is prepared by mixing with an aqueous sugar-dispersed solution, and optionally dried to obtain a fat-sugar coating dispersion or an oil-sugar powder raw material.
  • a manufacturing method using a starch hydrolyzate having a glucose equivalent (DE) of 5 to 15 as a saccharide (Patent Document 9) is known. .
  • Japanese Unexamined Patent Publication No. 11-318332 Japanese Laid-Open Patent Publication No. 2003-73691 Japanese Unexamined Patent Publication No. 6-245719 Japanese Unexamined Patent Publication No. 2006-14629 Japanese Unexamined Patent Publication No. 2000-109882 Japanese Unexamined Patent Publication No. 2000-119686 International Publication No. 2012/081546 Japanese Unexamined Patent Publication No. 6-33087 Japanese Unexamined Patent Publication No. 2008-188010
  • dextrose equivalent glucose equivalent
  • dextrose equivalent glucose equivalent
  • starch hydrolysates with a complex molecular weight distribution may have different molecular weight compositions, even with the same dextrose equivalent, and interact with low molecular weight surfactants such as fats and organic acid monoglycerides. It is not an appropriate parameter to understand the action essentially. Therefore, in order to prepare a protein-free powdered oil and fat composition by using a general-purpose powdered base material and spray-drying manufacturing method, further studies are required.
  • the present invention has been made in view of the above-described conventional situation, and uses a general-purpose powdered base material to provide a beverage particularly suitable for the spray drying method and having excellent long-term emulsion stability. It is an object of the present invention to provide a powder oil composition that can be used.
  • the gist of the present invention is as follows.
  • a powder composition containing a fat-soluble substance, a starch hydrolyzate and a low molecular surfactant The powder composition, wherein the starch hydrolyzate has a peak area ratio in the range of molecular weight of 8500 to 18500 with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography is 15% or less.
  • the fat-soluble substance is an edible fat.
  • the low molecular surfactant is a food emulsifier.
  • a method for producing a powder composition comprising a fat-soluble substance, a starch hydrolyzate and a low molecular surfactant, As the starch hydrolyzate, a starch hydrolyzate in which the ratio of the peak area in the molecular weight range of 8500 to 18500 is 15% or less with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography, Mixing the starch hydrolyzate, fat-soluble substance, low molecular surfactant and water to prepare a mixture, After emulsifying the mixture to obtain an emulsion, A method for producing a powder composition, characterized in that the emulsion is spray-dried or freeze-dried.
  • the powder composition of the present invention is suitable for production by a spray drying method, using existing spray drying equipment suitable for mass production, without requiring new production equipment or production devices, A powder composition that can be used as a good protein-free powdery fat composition can be provided.
  • the powder composition of the present invention is a powder composition containing a fat-soluble substance, a starch hydrolyzate, and a low molecular surfactant, and the starch hydrolyzate has a molecular weight distribution measured by gel permeation chromatography.
  • the ratio of the peak area in the molecular weight range of 8500 to 18500 with respect to the total peak area is 15% or less.
  • the fat-soluble substance is not particularly limited as long as it is hydrophobic and lipophilic, insoluble or hardly soluble in water, and easily soluble or dispersible in an organic solvent. Since the powder composition of the present invention is particularly suitably used for beverages, edible substances are preferred as the fat-soluble substance.
  • the fat-soluble substance that can be used in the present invention is not limited to liquid, and may be semi-solid or solid, and these can be used by melting.
  • Vegetable oils such as rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, palm oil, sunflower oil, safflower oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, olive oil, cottonseed oil;
  • Animal fats such as beef tallow, milk fat, pork tallow, sheep fat, fish oil;
  • Processed fats and oils such as refined, deodorized, fractionated, hardened and transesterified from these vegetable oils or animal oils or liquids (processed oils and fats, animal oils and processed oils, etc.
  • edible oils and fats are “edible oils and fats”) Called;); Hydrocarbons such as squalene, squalane, liquid paraffin; Sterols such as cholesterol and plant sterols; Higher alcohols such as jojoba oil; Oil-soluble vitamins such as vitamin E, vitamin A, vitamin D, vitamin K, beta carotene, alpha carotene; Oil-soluble dyes; Oil-soluble perfume; Complex lipids such as glycolipids and phospholipids; unsaturated fatty acids such as polyunsaturated fatty acids such as ⁇ and ⁇ linolenic acid, linoleic acid, arachidonic acid, DHA, EPA; Examples thereof include waxes. These can be used individually by 1 type or in combination of 2 or more types. Among these, edible fats and oils, sterols, oil-soluble pigments, oil-soluble fragrances, oil-soluble vitamins and unsaturated fatty acids are preferable as edible fat-soluble substances.
  • the rising melting point is 25 to 45 ° C., since a rich oil and fat flavor can be felt.
  • palm kernel oil and coconut oil are preferable, and especially hardened palm kernel oil and cured coconut oil are preferable.
  • the proportion of fatty acids having 12 or less carbon atoms in the constituent fatty acids is preferably 50% by mass or more, and from the viewpoint of oxidation stability, the proportion of unsaturated fatty acids is 15% by mass. Is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 1% by mass or less.
  • starch hydrolyzate is a general term for polysaccharides such as amylose and amylopectin that are hydrolyzed with heat, acid, alkali, enzyme, etc. in starch, also called dextrin, and glucose is ⁇ -1,4 or 1
  • the main component is polysaccharides linked by 6 bonds.
  • examples of the starch hydrolyzate include soluble starch, thin starch, amylodextrin, white dextrin, yellow dextrin, britesh gum, erythrodextrin, acrodextrin, maltodextrin and the like. These can be used individually by 1 type or in combination of 2 or more types.
  • Starch as a raw material for the starch hydrolyzate is collected from a plant containing starch. At this time, as plant varieties, varieties that are mass-produced as agricultural products are economically advantageous. Moreover, the ratio of amylose and amylopectin contained in starch differs depending on the variety of plant. Amylose mainly has a structure in which glucose is connected in a straight chain by ⁇ -1,4 bonds, and amylopectin has a structure mainly in which glucose is connected while being branched by ⁇ -1,6 bonds.
  • amylose has a strong interaction with low-molecular-weight surfactants, so when the degree of hydrolysis is high, such as when the DE value of dextrin is greater than 8, there are no particular restrictions on the varieties of starch-derived plants.
  • a plant derived from starch having a higher ratio of amylopectin is preferable, and as such a plant, waxy species, that is, waxy corn, glutinous rice, or the like, or , Tapioca and sweet potato are preferable, and one kind thereof may be used, or two or more kinds may be mixed and used as a raw material starch.
  • the starch hydrolyzate used in the present invention is a ratio of the peak area in the range of molecular weight 8500 to 18500 with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography (GPC) (hereinafter simply referred to as “peak area ratio”). Is 15% or less.
  • the ratio of the peak area is usually 15% or less, preferably 10% or less, more preferably 9% or less, further preferably 7% or less, and particularly preferably 5% or less.
  • the peak area ratio is not more than the upper limit, the influence of the interaction with the low molecular surfactant is small, and the overall emulsion stability is improved. The smaller the peak area ratio, the better.
  • the lower limit is not particularly limited.
  • the measurement of the molecular weight distribution by gel permeation chromatography is usually carried out using the GPC apparatus under the following conditions.
  • Detector Differential refractometer
  • Sample injection volume 200 ⁇ l
  • Calibration curve Pullulan standard (9 types of molecular weight between 2350,000 and 5,900) and glucose (molecular weight of 180)
  • the peak area ratio is calculated as the ratio to the total peak area by converting the measurement result of the molecular weight distribution obtained by the above method into a differential molecular weight distribution curve and then summing the peak areas corresponding to the molecular weight of 8500 to 18500. can do.
  • the starch hydrolyzate having a peak area ratio of 15% or less is, for example, a membrane separation using a reverse osmosis membrane, a nanofiltration membrane, an ultrafiltration membrane, a microfiltration membrane, or a column packed with silica gel or an ion exchange resin.
  • the fraction hydrolyzate is separated and purified to remove components with a molecular weight of 8500 or more and 18500 or less by using fractionation treatment with, and low molecular weight treatment with starch-degrading enzymes such as ⁇ -amylase, ⁇ -amylase and glucoamylase. Can be manufactured.
  • starch hydrolyzate having a peak area ratio of 15% or less As a starch hydrolyzate having a peak area ratio of 15% or less, “Paindex # 3” and “Paindex # 100” manufactured by Matsutani Chemical Industry Co., Ltd. “Fuji Oligo G67” manufactured by Nippon Shokuhin Kako Co., Ltd., Sanwa Starch Industries, Ltd. “Sandeck # 30”, “Sandeck # 70”, “Sandeck # 150”, “Sandeck # 180”, “Sandeck # 250”, “Sandeck # 300”, and the like are commercially available, and these can be used.
  • the starch hydrolyzate used in the present invention may have a peak area ratio of 15% or less, and may be in a powder state or a liquid state. Moreover, although there is no restriction
  • the dextrose equivalent is an index indicating the degree of starch hydrolysis measured by the Lane Einon method or the Somogy method.
  • the dextrose equivalent of the starch hydrolyzate used in the present invention is 8 or less, preferably 7 or less, more preferably 5 or less, or 15 or more, preferably 18 or more, more preferably 20 or more. This is preferable.
  • the weight average molecular weight of the starch hydrolyzate used in the present invention is preferably 9000 or less or 12000 or more. In particular, it is preferably 7000 or less, more preferably 6000 or less, and even more preferably 5000 or less. Also, it is preferably 15000 or more, more preferably 20000 or more, further preferably 50000 or more, particularly preferably 60000 or more, and most preferably 70000 or more. Among them, it is preferably 1000 to 5000, or 70000 to 300000. It is preferable that the weight average molecular weight of the starch hydrolyzate is within this range in order to obtain the above peak area ratio of 15% or less.
  • the low molecular surfactant is a substance having a hydrophilic part and a lipophilic part in the molecular structure, an amphiphilic substance having a surface activity, and preferably a substance having a molecular weight of 5000 or less.
  • Low molecular surfactants do not include macromolecules such as proteins, polysaccharides, and synthetic polymers.
  • the low molecular surfactant used in the present invention may be in any form such as powder, solid, liquid, paste, etc., but is preferably dissolved in water.
  • the molecular weight of the low molecular surfactant is more preferably 3000 or less, and most preferably 2000 or less. The smaller the molecular weight of the low molecular surfactant, the larger the number of moles per weight, and the more the number of molecules contributing to the emulsion stability is more preferable.
  • limiting in particular as a minimum of the molecular weight of a low molecular surfactant Since the hydrophilic part and lipophilic part are included in molecular structure, the molecular weight is 200 or more normally.
  • low molecular surfactant examples include lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, fatty acid salt, monoalkylsulfate, alkylpolysiloxane whose hydrophilic portion is ionic (cationic / anionic / zwitterionic).
  • a food emulsifier that can be used for foods and drinks is preferable, and among food emulsifiers, those that have been confirmed to be safe for eating and drinking and are soluble in water are preferable.
  • Examples of food emulsifiers include lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, and saponin.
  • Lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polysorbate are preferred, sucrose fatty acid ester, polyglycerin fatty acid ester are more preferred, and sucrose fatty acid is preferred because of its high solubility in water Esters are most preferred.
  • sucrose fatty acid ester from the viewpoint of stabilizing the emulsification of the oil-in-water emulsion, those having an HLB of 5 or more are preferable, 7 or more are more preferable, 18 or less are preferable, and 11 or less are more preferable. . Further, from the viewpoint of efficiently adsorbing to the oil droplet interface and strengthening the interface film, the carbon number of the fatty acid of the sucrose fatty acid ester is preferably 12 or more, more preferably 14 or more, preferably 20 or less, and more preferably 18 or less. .
  • a relatively hydrophobic low molecular surfactant capable of controlling the physical properties and phase state of a fat-soluble substance is used in combination with a hydrophilic low molecular surfactant that dissolves in water. It is preferable.
  • a hydrophobic low-molecular surfactant food emulsifiers that can be used for foods and drinks are preferred, among food emulsifiers, and safety that can be eaten and eaten has been confirmed and dispersed in a fat-soluble substance. Those that dissolve are preferred.
  • hydrophobic food emulsifiers examples include lecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester.
  • Monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester are preferred because of their large action on fat-soluble substances, and sucrose fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester are More preferred is sucrose fatty acid ester.
  • sucrose fatty acid ester and polyglycerin fatty acid ester those having an HLB of 5 or less are preferred, those having 4 or less are more preferred, and those having 0 or more are preferred from the viewpoint of effectively controlling the physical properties and phase state of the fat-soluble substance.
  • one or more is more preferable, and 2-3 is most preferable.
  • the number of carbon atoms of the fatty acid of the sucrose fatty acid ester and the polyglycerol fatty acid ester is preferably 12 or more, more preferably 16 or more, and most preferably 18 or more.
  • the powder composition of the present invention contains the above-mentioned fat-soluble substance, starch hydrolyzate, and low-molecular surfactant as essential components, but in a range that does not interfere with the effects of the present invention, Components other than the starch hydrolyzate and the low molecular surfactant, for example, proteins, carbohydrates, aroma components, anti-caking agents, and the like may be contained. Therefore, the liquid mixture for producing the powder composition of the present invention described later may contain these other components.
  • Examples of other components that may be contained in the powder composition of the present invention include protein derived from dairy products such as casein, sodium caseinate, whey protein, skim milk powder, and milk, animal proteins such as gelatin, isolated soy protein, Vegetable proteins such as protein extracted from corn or wheat; starch and processed starch, soy polysaccharides, gum arabic, etc.
  • dairy products such as casein, sodium caseinate, whey protein, skim milk powder, and milk
  • animal proteins such as gelatin, isolated soy protein, Vegetable proteins such as protein extracted from corn or wheat; starch and processed starch, soy polysaccharides, gum arabic, etc.
  • Microorganisms, plants, dietary fibers and gums obtained by synthesis polysaccharides such as oligosaccharides, sugars and lactose Carbohydrates such as disaccharides, monosaccharides such as glucose and fructose, or mixtures thereof; fruit juice obtained by squeezing apples, bananas, grapes, mandarin oranges; flavorings; vitamins represented by vitamin B group, iron , Minerals such as magnesium and calcium; organic acids such as citric acid, malic acid and lactic acid Colors to improve appearance; flavors to improve flavor; magnesium carbonate, fine silicon dioxide, magnesium stearate, calcium stearate, ammonium iron citrate, ferrocyanide, anhydrous sodium phosphate, anhydrous magnesium sulfate, Examples of the anti-caking agent such as calcium phosphate and calcium silicate include, but are not limited to these.
  • the powder composition of the present invention preferably contains substantially no sodium caseinate in terms of emulsion stability when used as a beverage.
  • Casein sodium here refers to casein sodium added to the casein separated from the milk of mammals such as cattle by precipitation with acid, fermentation, enzyme treatment, etc. Refers to products that have been refined, dried, packaged and distributed.
  • “Not containing sodium caseinate” means that the content of sodium caseinate in the powder composition is 0.1 or less, preferably 0.05 or less in terms of mass ratio when the low molecular surfactant is 1. , More preferably 0.01 or less, most preferably 0.005 or less.
  • the content of sodium caseinate is 1.0% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, Particularly preferably, it means 0.1% by mass or less, and most preferably means that it is not contained at all.
  • the powder composition of the present invention may contain water
  • the powder composition of the present invention is a powder, so that even if it contains water, it maintains the form as a powder.
  • the water content is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and most preferably 3.0% by mass or less.
  • the preferable content of each component of the powder composition of the present invention is as follows. Content of fat-soluble substance in the composition: 10% by mass or more is preferable, 20% by mass or more is more preferable, 70% by mass or less is preferable, and 50% by mass or less is more preferable. Content of starch hydrolyzate in the composition: 30% by mass or more is preferable, 50% by mass or more is more preferable, 90% by mass or less is preferable, and 80% by mass or less is more preferable. Content of low molecular surfactant in the composition: 0.1% by mass or more is preferable, 0.5% by mass or more is more preferable, 1.0% by mass or more is particularly preferable, and 10% by mass or less is preferable.
  • the content ratio of the low molecular surfactant and the starch hydrolyzate is more preferably 1: 1 to 1: 4.
  • the content ratio of the low molecular surfactant: starch hydrolyzate (mass ratio) 1: 3 to 1: 900.
  • the range is 1:10 to 1: 160.
  • the content of the fat-soluble substance in the composition is in the range above the lower limit, the amount of the fat-soluble substance per cost of the powder composition is appropriate and economical, and is in the range below the upper limit.
  • Emulsification is good, emulsification is difficult to break when pulverized or when the powder composition is dissolved, and the content of other components is relatively appropriate, and functions by other components are sufficiently obtained be able to.
  • the content of the starch hydrolyzate in the composition is in the range above the lower limit, pulverization becomes good, and the obtained powder composition has low adhesion, good flowability, and good handling powder.
  • the amount of the fat-soluble substance per cost of the powder composition is appropriate and economical, and the content of other components is relatively appropriate, depending on the other components The function can be fully obtained.
  • the content of the low-molecular-weight surfactant in the composition is in the range of the above lower limit or more, the emulsification stabilization becomes good, and the emulsification is difficult to break when powdered or when the powder composition is dissolved,
  • the taste of the low molecular surfactant itself does not become strong, and when used in foods, the flavor is hardly impaired.
  • the low molecular surfactant is expensive, it is economical because the price of the powder composition itself is appropriate because it is in the range below the above upper limit, and the content of other components is relatively appropriate. The function by other components can be sufficiently obtained.
  • the content of the starch hydrolyzate with respect to the fat-soluble substance is in the range above the lower limit, so that pulverization is good, and the obtained powder composition has low adhesion, good fluidity, and good handling.
  • the amount of the fat-soluble substance per cost of the powder composition is appropriate and economical.
  • the content ratio of the starch hydrolyzate with respect to the low molecular surfactant is within the above-mentioned lower limit, the taste of the low molecular surfactant itself is appropriate, and when used in foods, the flavor is hardly impaired.
  • the low-molecular surfactant is expensive, it is economical because the price of the powder composition itself is appropriate because it is in the range of the upper limit or less, the emulsion stabilization is good, When the powder composition is dissolved, the emulsification is not easily broken.
  • the method for producing the powder composition of the present invention is not particularly limited, but preferably, according to the method for producing the powder composition of the present invention, a starch hydrolyzate having a peak area ratio of 15% or less, a fat-soluble substance, and a low molecular interface.
  • the mixture is prepared by mixing an activator and water to prepare a mixed solution, emulsifying the mixed solution to obtain an emulsion, and then spray-drying or freeze-drying the obtained emulsion.
  • the viscosity and solid content of the emulsion obtained in the next step is spray drying described later, or It is preferably used so as to have a suitable viscosity and solid content suitable for freeze-drying.
  • a method of emulsifying a mixed solution obtained by mixing starch hydrolyzate, fat-soluble substance, low molecular surfactant and water it can be adopted without any limitation as long as it is a homogeneous emulsification method usually used for foods.
  • any of a method using a homogenizer, a method using a colloid mill, a method using a homomixer, and the like are applicable.
  • the drying method of the emulsion spray drying method, air flow drying method, drum drying method, cylindrical drying method, freeze drying method such as vacuum freeze drying method, vacuum drying method and the like can be used, but suitable for mass production. Spray drying is preferred.
  • the emulsion may be heated as necessary.
  • the emulsion to be subjected to spray drying has a viscosity of 5 to 200 mPa ⁇ s at the temperature at the time of spraying, in view of emulsification efficiency, emulsion stability, and dischargeability of the emulsion from the nozzle in the spray drying process. Is preferable.
  • the solid content of the emulsified liquid is preferably 5% or more, more preferably 10% or more, further preferably 15% or more, and 70% or less on a mass basis in order to ensure dischargeability from the nozzle during spray drying. Is preferably 60% or less, and more preferably 50% or less.
  • the powder composition obtained by spray drying of the emulsion may be pulverized, classified, granulated, etc. as necessary.
  • the powder composition of the present invention is contained in beverages such as coffee beverages, tea beverages, various tea beverages other than black tea, and preferably used in milk beverages such as milk coffee, cafe au lait, and milk tea.
  • a milk drink is a drink containing milk fat, milk protein, and the like, which are milk components.
  • the beverage containing the powder composition of the present invention is produced, for example, as follows.
  • a mixed solution is prepared by mixing the powder composition of the present invention, milk components, coffee, tea or tea extract, emulsifier, and water as necessary.
  • a known compounding agent such as a pH adjuster such as sugar, fragrance, vitamin, and sodium bicarbonate, a sweetener, a thickening stabilizer, an antioxidant, and an enzyme may be added to the mixed solution.
  • milk components such as nonfat dry milk, nonfat concentrated milk, WPC, WPI, MPC, TMP, buttermilk powder, lactose, and whey minerals are milk components. It is preferable to use a raw material containing non-fat milk solids such as. However, milk components such as milk, concentrated milk, whole milk powder, fresh cream and cheese, and milk fat such as butter and butter oil may be added as necessary.
  • the emulsification method can be used without particular limitation as long as it is a homogeneous emulsification method usually used for foods.
  • any of a method using a homogenizer, a method using a colloid mill, a method using a homomixer, etc. can be used. it can.
  • This homogeneous emulsification treatment is usually carried out under heating conditions of 40 to 80 ° C., and the emulsification step using a homogenizer is usually carried out under high pressure conditions of 5 to 200 MPa, preferably 10 to 100 MPa.
  • sterilization treatment such as UHT sterilization and retort sterilization is performed.
  • retort sterilization is performed at 121 ° C. for 20 to 40 minutes.
  • UHT sterilization used for beverages for PET bottles is ultra-high temperature sterilization at a higher temperature, for example, a sterilization temperature of 130 to 150 ° C. and a sterilization value (Fo) at 121 ° C. corresponding to 10 to 50.
  • UHT sterilization is a known method such as a direct injection method such as a steam injection method in which water vapor is directly blown into a beverage, a steam infusion method in which a beverage is injected into the water vapor, and an indirect heating method using a surface heat exchanger such as a plate or tube.
  • a plate type sterilizer can be used.
  • the manufactured drink of this invention is suitable for a container-packed drink, for example, can be used as a can drink or a plastic bottle drink.
  • the content of the powder composition of the present invention in the beverage of the present invention thus produced varies depending on the amount of milk component, coffee, tea or tea extract added at the same time, but is usually 0.1% by mass. Preferably, it is 0.5% by mass or more, more preferably 1.0% by mass or more, preferably 30% by mass or less, and 20% by mass or less. Is more preferable, and it is further more preferable that it is 10 mass% or less.
  • the content of the milk component in the milk beverage is preferably 5% by mass or more, more preferably 10% by mass or more, and 60% by mass or less in terms of milk. Preferably, it is 40% by mass or less, more preferably 25% by mass or less.
  • the emulsifier is not particularly limited as long as it can be used in foods.
  • fatty acid esters such as sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan acid ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, etc.
  • fatty acid esters such as sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan acid ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, etc.
  • Sodium stearoyl lactate calcium stearoyl lactate, enzymatically decomposed lecithin, lecithin, saponin and the like.
  • sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate (polyoxyethylene sorbitan acid ester) are preferable, and sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester are It is more preferable since the emulsion stability of the milk beverage is good.
  • food emulsifiers ie, bacteriostatic emulsifiers
  • food emulsifiers that are effective against heat-resistant bacteria that are harmful bacteria in beverages
  • any emulsifier for food having the effect can be used without particular limitation, but sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride include Particularly preferred are sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides having 14 to 22 carbon atoms in the constituent fatty acids, and sucrose fatty acid esters and polyglycerin fatty acids in which the constituent fatty acids have 16 to 18 carbon atoms.
  • Esters are more preferred, and these are preferred because of their high effectiveness against bacteria.
  • sucrose fatty acid ester and polyglycerin fatty acid ester to be used a monoester content of 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more is preferable because of its high effectiveness against bacteria. It is.
  • the polyglycerol fatty acid ester the average degree of polymerization of polyglycerol is preferably 2 to 5, and more preferably 2 to 3 because of its high effectiveness against bacteria.
  • the content of the emulsifier in the milk beverage is usually preferably 0.005% by mass or more, more preferably 0.01% by mass or more, preferably 0.5% by mass or less, and more preferably 0.3% by mass or less.
  • the beverage containing the powder composition of the present invention is preferably a beverage containing a bacteriostatic emulsifier, substantially not containing sodium caseinate, particularly from the viewpoint of emulsion stability. That is, it is preferable that sodium caseinate is not substantially contained in the powder composition, and further, it is preferable that sodium caseinate is not substantially contained in the production of beverages.
  • the content of sodium caseinate is 0.3% by mass or less, preferably 0.1% by mass or less, more preferably 0.05% by mass or less. More preferably, it means 0.01% by mass or less, particularly preferably 0.001% by mass or less. Most preferably, it does not contain at all.
  • the beverage containing the powder composition of the present invention is a beverage having high emulsification stability while having bacteriostatic properties.
  • Example 1 Hardened coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 15% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570” manufactured by Mitsubishi Chemical Foods, HLB5) 1 0.0% by mass, starch hydrolyzate A (manufactured by Matsutani Chemical Industry Co., Ltd., Paindex # 3, derived from corn starch) and 50% by mass of water were mixed. This mixed solution was dispersed at 50 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier. The obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”). A-1 ”) was obtained.
  • Example 2 A powder composition (hereinafter referred to as “powder composition”) was used in the same manner as in Example 1 except that the starch hydrolyzate A was changed to starch hydrolyzate B (manufactured by Matsutani Chemical Industry Co., Ltd., Paindex # 100, derived from waxy corn starch). This was referred to as product B-1 ".
  • Example 1 A powder composition (hereinafter referred to as “powder composition”) was used in the same manner as in Example 1 except that the starch hydrolyzate A was changed to starch hydrolyzate C (manufactured by Matsutani Chemical Industry Co., Ltd., Paindex # 2, derived from corn starch). C-1 ").
  • Hardened coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570” manufactured by Mitsubishi Chemical Foods, HLB5) 2 0.5% by mass, 27.5% by mass of starch hydrolyzate A and 50% by mass of water were mixed.
  • This mixed solution was dispersed at 50 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier.
  • the obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”).
  • A-2 was obtained.
  • Example 4 A powder composition (hereinafter referred to as “powder composition B-2”) was obtained in the same manner as in Example 3 except that starch hydrolyzate A was changed to starch hydrolyzate B.
  • powder composition C-2 A powder composition (hereinafter referred to as “powder composition C-2”) was obtained in the same manner as in Example 3 except that the starch hydrolyzate A was changed to the starch hydrolyzate C.
  • Test Example 2 1.1 g of powder compositions A-2, B-2, and C-2 were dissolved in 100 ml of water, and the degree of layer separation over time when stored at 30 ° C or 50 ° C was observed to stabilize the emulsion. The properties were evaluated in the same manner as in Test Example 1. The results are shown in Table 3. When 1.1 g of the powder compositions A-2, B-2 and C-2 are dissolved in 100 ml of water and stored at 20 ° C., 30 ° C., 35 ° C., 40 ° C. and 50 ° C. for 3 days. The average particle diameter increase rate of the emulsion was evaluated according to the following criteria. The average particle size was measured using a nanoparticle size distribution measuring device (SALD-7100 manufactured by Shimadzu Corporation). The results are shown in Table 4.
  • Increase rate average particle diameter after storage / average particle diameter before storage is less than 1.3 ⁇ : the increase rate is 1.3 or more and less than 1.5 ⁇ : the increase rate is 1.5 or more and less than 1.7 ⁇ : The increase rate is 1.7 or more
  • Test Example 3 From the results of Test Examples 1 and 2, there was no difference in the powder composition at the time of obtaining the powder composition, and there was a difference in the emulsion in which the powder composition was dispersed and dissolved in water. The particle diameter increase rate of the emulsion was considered to reflect the emulsion stability when the powder composition was dissolved again. Therefore, an emulsion containing a starch hydrolyzate was prepared, and the emulsion was not powdered, diluted with water to the same concentration as in Test Examples 1 and 2, and the particle diameter increase rate of the diluted emulsion was confirmed.
  • the median diameter increase rate of the particles of the diluted emulsion was as follows: It was evaluated with. The median diameter was measured using a laser diffraction / scattering particle size distribution analyzer (Horiba, Ltd., LA-950V2). The results are shown in Table 6.
  • Increase rate median diameter of particles after storage / median diameter of particles before storage is less than 2.5 ⁇ : the increase rate is 2.5 or more and less than 3.5 ⁇ : increase above The rate is 3.5 or more and less than 4.5.
  • X The increase rate is 4.5 or more.
  • Hardened coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570” manufactured by Mitsubishi Chemical Foods, HLB5) 2 0.5% by mass, sodium caseinate (manufactured by Tatua) 2.5% by mass, starch hydrolyzate A 27.5% by mass and water 47.5% by mass were mixed.
  • This mixed solution was dispersed at 50 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier.
  • the obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”).
  • A-3 was obtained.
  • powder composition C-3 A powder composition (hereinafter referred to as “powder composition C-3”) was obtained in the same manner as in Example 5 except that the starch hydrolyzate A was changed to the starch hydrolyzate C.
  • Test Example 4 1.1 g of the powder compositions A-3 and C-3 were each dissolved in 100 ml of water and evaluated in the same manner as in Test Example 1. The results are shown in Table 7.
  • Hardened coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-1170” manufactured by Mitsubishi Chemical Foods, HLB11) 1 .25% by mass, starch hydrolyzate A 32.75% by mass and water 50% by mass were mixed.
  • This mixed solution was dispersed at 50 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier.
  • the obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”).
  • A-4 was obtained.
  • Example 7 A powder composition A-5 was obtained in the same manner as in Example 6 except that 0.1% by mass of monoglycerin fatty acid ester was added to the hardened coconut oil to make water 49.9% by mass.
  • Example 8 0.1% by mass of sucrose laurate ("Ryoto (registered trademark) sugar ester L-195" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB1) was added to the hardened coconut oil to make water 49.9% by mass. Obtained a powder composition A-6 in the same manner as in Example 6.
  • Example 9 Example 6 except that 0.1% by mass of sucrose stearate (“Ryoto® Sugar Ester S-370”, HLB3) was added to the hydrogenated coconut oil to make 49.9% by mass of water. In the same manner as above, a powder composition A-7 was obtained.
  • Example 10 0.1% by mass of polyglycerin behenic acid ester (“Ryoto (registered trademark) polyglycerin B-100D, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB3)” is added to the hardened coconut oil, and 49.9% by mass of water.
  • a powder composition A-8 was obtained in the same manner as in Example 6 except that
  • Hardened coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-770” manufactured by Mitsubishi Chemical Foods, HLB11) 1 .25% by mass, starch hydrolyzate A 32.75% by mass and water 50% by mass were mixed.
  • This mixed solution was dispersed at 70 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier.
  • the obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”).
  • A-9 was obtained.
  • Hardened coconut oil (“hardened coconut oil”) in which 0.08% by mass of sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-370” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB3) was previously dispersed.
  • Sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-770", Mitsubishi Chemical Foods, Ltd., HLB11) 1.25% by mass, starch hydrolyzate A 32.67 mass% and 50 mass% water were mixed. This mixed solution was dispersed at 70 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier. The obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”). A-10 ").
  • Test Example 7 2.0 g of powder compositions A-9 and A-10 were each dissolved in 100 ml of water and the average particle diameter increase rate when stored at 20 ° C., 25 ° C., 30 ° C., 40 ° C. and 50 ° C. for 3 days Evaluation was performed according to the same criteria as in Test Example 2. The average particle size was measured using SALD-7100 manufactured by Shimadzu Corporation. The results are shown in Table 10.
  • Example 13 In the same manner as in Test Example 3, the effect of adding a hydrophobic low molecular surfactant was confirmed. Specifically, hydrogenated coconut oil (“Sucrose stearate“ Ryoto (registered trademark) Sugar ester S-370 ”manufactured by Mitsubishi Chemical Foods, Ltd., HLB3) 0.08% by mass in advance is dispersed in advance.
  • sucrose fatty acid ester sucrose stearate “Ryoto (registered trademark) sugar ester S-770”, Mitsubishi Chemical Foods Co., Ltd., HLB11
  • Starch hydrolyzate A 32.67% by mass and water 50% by mass were mixed.
  • This mixed solution was dispersed at 70 ° C. using a homomixer and then emulsified at 100 MPa using an ultrahigh pressure emulsifier, and a diluted emulsion was prepared by dispersing 4.0 g of the obtained emulsion in 100 ml of water. did.
  • the remaining emulsion was dried with a spray dryer to obtain a powder composition A-11.
  • the average particle diameter increase rate when the obtained diluted emulsion was stored at 20 ° C., 25 ° C., 30 ° C., 40 ° C., and 50 ° C. for 4 days was evaluated according to the same criteria as in Test Example 2.
  • the average particle size was measured using a nanoparticle size distribution measuring device (SALD-7100 manufactured by Shimadzu Corporation). The results are shown in Table 11.
  • Example 14 Instant tea 0.15% by mass, sugar 7.0% by mass, skim milk powder 1.9% by mass, powder composition A-1 3.2% by mass, sucrose fatty acid ester (sucrose palmitate ester “Ryoto (registered) (Trademark) Sugar Ester P-1570 (Mitsubishi Chemical Foods Co., Ltd.) 0.03% by mass and water (remainder) were mixed, sufficiently stirred and dissolved, and then emulsified with a high-pressure homogenizer. This was UHT sterilized and then filled into a PET bottle to obtain a PET bottled milk tea containing milk components. This milk tea was in good stability after refrigeration and storage at room temperature for 2 months.
  • sucrose fatty acid ester sucrose palmitate ester “Ryoto (registered) (Trademark) Sugar Ester P-1570 (Mitsubishi Chemical Foods Co., Ltd.) 0.03% by mass and water (remainder) were mixed, sufficiently stirred and dissolved, and then emulsified with a high
  • Example 15 A PET bottled milk tea was obtained in the same manner as in Example 13 except that the powder composition A-1 was changed to A-10. This milk tea was in good stability after refrigeration and storage at room temperature for 2 months.

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Abstract

　A powder composition containing a fat-soluble substance, starch hydrolyzate, and low-molecular surfactant, wherein the powder composition is characterized in that when the molecular weight distribution in the starch hydrolyzate is measured by gel permeation chromatography, the ratio of the peak area in a molecular weight range of 8500 to 18500 range to the total peak area is 15% or less.

Description

粉末組成物、該粉末組成物の製造方法及び飲料Powder composition, method for producing the powder composition, and beverage
　本発明は、特に飲料に好適に用いられる、脂溶性物質、澱粉加水分解物及び低分子界面活性剤を含有する粉末組成物と、この粉末組成物の製造方法に関する。本発明はまた、この粉末組成物を含有する飲料に関する。 The present invention relates to a powder composition containing a fat-soluble substance, a starch hydrolyzate, and a low molecular surfactant, and a method for producing the powder composition, which are particularly preferably used for beverages. The invention also relates to a beverage containing this powder composition.
　飲食品分野において広い用途で用いられる脂溶性物質を含有する水分散性の粉末として、従来、乳化効果や膜形成のために用いられてきた乳タンパク質（脱脂乳、カゼインおよびその塩など）を用いることなく、同等以上の安定性や分散性を有する、無タンパク粉末油脂組成物の製造技術が知られている。 As a water-dispersible powder containing a fat-soluble substance used in a wide range of applications in the food and beverage field, milk proteins (such as skim milk, casein and its salts) that have been used for emulsification and film formation are used. In addition, there is known a technique for producing a protein-free powdered oil and fat composition having equal or better stability and dispersibility.
　例えば、食用油脂と、オクテニルコハク酸エステル化澱粉と、トレハロースとを主成分として含有することを特徴とする無タンパク粉末油脂組成物（特許文献１）；融点２０度以上の食用油脂、オクテニルコハク酸エステル化でんぷん、ラクトースおよびデキストリンを主成分として含有することを特徴とする無タンパク粉末油脂組成物（特許文献２）；グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルおよびレシチンからなる群から選ばれる１種または２種以上の常温でペースト状もしくは液状の乳化剤２０～８０質量％、ならびに澱粉もしくはその加水分解物と有機酸グリセリン脂肪酸エステル（質量比１００：０．１～５０）、および／または乳化性澱粉誘導体もしくはその加水分解物からなる粉末化剤８０～２０質量％を含むことを特徴とする粉末乳化剤（特許文献３）；食用油脂１００質量部に対して、ヘミセルロース６．６～１０質量部および高度分岐環状デキストリン３４～６０質量部を含有する粉末油脂組成物（特許文献４）；Ａ成分としてα－化デンプン系粉末に、Ｂ成分として油性成分を吸着させてなる油性粉末であって、前記のα－化デンプン系粉末は、粒度が１０～８０メッシュ、嵩比重が０．０１～０．８ｇ／ｃｍ３、吸油量が１．５～１．７ｍｌ／ｇであり、油性成分の保持能力が２級～５級であることを特徴とする油性粉末（特許文献５）；油性成分とアラビアガムおよび糖類を含み、油性成分とアラビアガムとの質量比が２：１～１：５で、かつアラビアガムと糖類との質量比が５：１～１：１００であることを特徴とする粉末油脂組成物（特許文献６）；水系において自発的に閉鎖小胞体を形成する両親媒性物質又は糖ポリマーの粒子を形成する糖ポリマーと、油脂成分と、賦形剤とを含んで構成され、水と混和された際、前記閉鎖小胞体又は前記糖ポリマーの粒子の作用でＯ／Ｗ型乳化物を形成するものである粉末油脂組成物（特許文献７）；がある。 For example, a protein-free powdery fat composition comprising edible fats and oils, octenyl succinic esterified starch, and trehalose as main components (Patent Document 1); edible fats and oils having a melting point of 20 ° C. or higher; Protein-free powdery fat composition comprising starch, lactose and dextrin as main components (Patent Document 2); group consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin 20 to 80% by mass of an emulsifier in the form of a paste or liquid at room temperature of one or more selected from the following, and starch or a hydrolyzate thereof and an organic acid glycerin fatty acid ester (mass ratio 100: 0.1 to 50), and / Or emulsifiable starch derivatives A powder emulsifier comprising 80 to 20% by mass of a powdering agent comprising hydrolyzate thereof (Patent Document 3); 6.6 to 10 parts by mass of hemicellulose and 100% by mass for 100 parts by mass of edible fats and oils Powdered oil composition containing 34-60 parts by mass of branched cyclic dextrin (Patent Document 4); an oily powder obtained by adsorbing an oily component as a B component to an α-formified starch powder as the A component, The α-starch-based powder has a particle size of 10 to 80 mesh, a bulk specific gravity of 0.01 to 0.8 g / cm 3 , and an oil absorption of 1.5 to 1.7 ml / g. Oily powder characterized by being grade 2 to grade 5 (Patent Document 5); comprising an oily component, gum arabic and sugar, wherein the mass ratio of oily component to gum arabic is 2: 1 to 1: 5, and Mass of gum arabic and sugar 5: 1 to 1: 100 powder oil composition (Patent Document 6); amphiphile that spontaneously forms closed endoplasmic reticulum in aqueous system or sugar polymer that forms sugar polymer particles And an oil / fat component and an excipient, and when mixed with water, the powdered oil / fat forms an O / W emulsion by the action of the closed vesicles or the particles of the sugar polymer. There is a composition (Patent Document 7).
　これらの文献では、用いる粉末化基材や粉末製造方法が特徴とされている。しかしながら、特徴的な粉末化基材は、溶解時の粘性や特有の臭気により、用いた食品の味質に影響を与えたり、特殊かつ高価なものであり、汎用性の面やコスト削減の面では実用化が難しい。また、粉末製造方法が特徴的な場合は、大量生産に適した既設の噴霧乾燥設備が使用できず、新たな製造設備や製造上の工夫が必要となるなど、製造コストが高くなるという問題点があった。 These documents are characterized by the powdered substrate and the powder production method to be used. However, the characteristic pulverized base material affects the taste quality of the food used due to the viscosity and specific odor when dissolved, and is special and expensive, so it is versatile and reduces costs. It is difficult to put it into practical use. In addition, when the powder manufacturing method is characteristic, the existing spray drying equipment suitable for mass production cannot be used, and new manufacturing equipment and manufacturing ingenuity are required. was there.
　一方、中鎖飽和脂肪酸トリグリセリドおよび／またはこれらの中鎖飽和脂肪酸トリグリセリドを主成分とした食用油脂と、澱粉加水分解物及び有機酸モノグリセリドを主成分としてなる粉末油脂組成物において、澱粉加水分解物のデキストロース当量が２～３０であることを特徴とする粉末油脂組成物（特許文献８）；脂溶性素材を油脂及び親油性乳化剤に分散した脂溶性素材分散油と、糖質を水及び親水性乳化剤に分散した糖質水分散液とを混合して油脂－糖質被覆分散液を作製し、任意に乾燥することにより油脂－糖質被覆分散液又は油脂－糖質粉末素材とすることを特徴とする油脂－糖質素材の製造方法において、糖質として、グルコース当量（ＤＥ）５～１５の澱粉加水分解物を用いる製造方法（特許文献９）；などが知られている。 On the other hand, in edible fats and oils mainly composed of medium-chain saturated fatty acid triglycerides and / or these medium-chain saturated fatty acid triglycerides and starch hydrolysates and organic acid monoglycerides as main components, Powdered oil and fat composition having a dextrose equivalent of 2 to 30 (Patent Document 8); a fat-soluble material-dispersed oil in which a fat-soluble material is dispersed in fat and oil and a lipophilic emulsifier; A fat-sugar coating dispersion is prepared by mixing with an aqueous sugar-dispersed solution, and optionally dried to obtain a fat-sugar coating dispersion or an oil-sugar powder raw material. In the manufacturing method of fats and oils-sugar materials to be used, a manufacturing method using a starch hydrolyzate having a glucose equivalent (DE) of 5 to 15 as a saccharide (Patent Document 9) is known. .
日本国特開平１１－３１８３３２号公報Japanese Unexamined Patent Publication No. 11-318332 日本国特開２００３－７３６９１号公報Japanese Laid-Open Patent Publication No. 2003-73691 日本国特開平６－２４５７１９号公報Japanese Unexamined Patent Publication No. 6-245719 日本国特開２００６－１４６２９号公報Japanese Unexamined Patent Publication No. 2006-14629 日本国特開２０００－１０９８８２号公報Japanese Unexamined Patent Publication No. 2000-109882 日本国特開２０００－１１９６８６号公報Japanese Unexamined Patent Publication No. 2000-119686 国際公開第２０１２／０８１５４６号International Publication No. 2012/081546 日本国特開平６－３３０８７号公報Japanese Unexamined Patent Publication No. 6-33087 日本国特開２００８－１８８０１０号公報Japanese Unexamined Patent Publication No. 2008-188010
　ここで、デキストロース当量（＝グルコース当量）とは、汎用的に使用される粉末化基材である澱粉加水分解物を分類するために、還元末端数によって求められる澱粉の分解度を示す指標である。しかしながら複雑な分子量分布を持つ澱粉加水分解物は、同じデキストロース当量であっても、含まれる分解物の分子量組成は異なることがあり、油脂および有機酸モノグリセリドのような低分子界面活性剤との相互作用を本質的に理解する上では、適切なパラメーターとはいえない。したがって汎用的な粉末化基材、噴霧乾燥という製造手法で、無タンパク粉末油脂組成物を作成するには、さらなる検討が必要であった。 Here, dextrose equivalent (= glucose equivalent) is an index indicating the degree of starch degradation determined by the number of reducing ends in order to classify starch hydrolysates that are commonly used powdered base materials. . However, starch hydrolysates with a complex molecular weight distribution may have different molecular weight compositions, even with the same dextrose equivalent, and interact with low molecular weight surfactants such as fats and organic acid monoglycerides. It is not an appropriate parameter to understand the action essentially. Therefore, in order to prepare a protein-free powdered oil and fat composition by using a general-purpose powdered base material and spray-drying manufacturing method, further studies are required.
　本発明は、上記従来の実状に鑑みてなされたものであって、汎用的な粉末化基材を用いて、特に噴霧乾燥法に適し、かつ、長期間の乳化安定性に優れた飲料を提供可能な、粉末油脂組成物を提供することを課題とする。 The present invention has been made in view of the above-described conventional situation, and uses a general-purpose powdered base material to provide a beverage particularly suitable for the spray drying method and having excellent long-term emulsion stability. It is an object of the present invention to provide a powder oil composition that can be used.
　本発明者らが鋭意検討した結果、特定の澱粉加水分解物を使用することにより、上記課題を解決できることが分かり、本発明に到達した。 As a result of intensive studies by the present inventors, it was found that the above problems can be solved by using a specific starch hydrolyzate, and the present invention has been achieved.
　すなわち、本発明の要旨は下記に存する。
〔１〕
　脂溶性物質、澱粉加水分解物及び低分子界面活性剤を含有する粉末組成物であって、
　前記澱粉加水分解物が、ゲル浸透クロマトグラフィーで分子量分布を測定した際の総ピーク面積に対する分子量８５００以上１８５００以下の範囲のピーク面積の割合が１５％以下であることを特徴とする粉末組成物。
〔２〕
　前記脂溶性物質が食用油脂である、上記〔１〕に記載の粉末組成物。　
〔３〕　
　前記低分子界面活性剤が食品用乳化剤である、上記〔１〕または〔２〕に記載の粉末組成物。　
〔４〕
　前記澱粉加水分解物の重量平均分子量が９０００以下である、上記〔１〕～〔３〕のいずれか一に記載の粉末組成物。
〔５〕　
　前記澱粉加水分解物の重量平均分子量が５００００以上である、上記〔１〕～〔３〕のいずれか一に記載の粉末組成物。　
〔６〕
　実質的にカゼインナトリウムを含有しない、上記〔１〕～〔５〕のいずれか一に記載の粉末組成物。
〔７〕
　上記〔１〕～〔６〕のいずれか一に記載の粉末組成物を含有する、飲料。
〔８〕　
　さらに、乳成分を含有する、上記〔７〕に記載の飲料。
〔９〕
　さらに、静菌性乳化剤を含有する上記〔７〕または〔８〕に記載の飲料。　
〔１０〕
　コーヒーまたは紅茶飲料である、上記〔７〕～〔９〕のいずれか一に記載の飲料。
〔１１〕　　
　脂溶性物質、澱粉加水分解物及び低分子界面活性剤を含有する粉末組成物の製造方法であって、　　
　前記澱粉加水分解物として、ゲル浸透クロマトグラフィーで分子量分布を測定した際の総ピーク面積に対する、分子量８５００以上１８５００以下の範囲のピーク面積の割合が１５％以下である澱粉加水分解物を用い、　
　前記澱粉加水分解物、脂溶性物質、低分子界面活性剤及び水を混合して混合液を調製し、
　前記混合液を乳化して乳化液を得た後、
　前記乳化液を噴霧乾燥または凍結乾燥することを特徴とする、粉末組成物の製造方法。 That is, the gist of the present invention is as follows.
[1]
A powder composition containing a fat-soluble substance, a starch hydrolyzate and a low molecular surfactant,
The powder composition, wherein the starch hydrolyzate has a peak area ratio in the range of molecular weight of 8500 to 18500 with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography is 15% or less.
[2]
The powder composition according to [1] above, wherein the fat-soluble substance is an edible fat.
[3]
The powder composition according to [1] or [2] above, wherein the low molecular surfactant is a food emulsifier.
[4]
The powder composition according to any one of [1] to [3] above, wherein the starch hydrolyzate has a weight average molecular weight of 9000 or less.
[5]
The powder composition according to any one of [1] to [3] above, wherein the starch hydrolyzate has a weight average molecular weight of 50,000 or more.
[6]
The powder composition according to any one of [1] to [5], which contains substantially no sodium caseinate.
[7]
A beverage comprising the powder composition according to any one of [1] to [6] above.
[8]
Furthermore, the drink as described in said [7] containing a milk component.
[9]
The beverage according to [7] or [8] above, further comprising a bacteriostatic emulsifier.
[10]
The beverage according to any one of [7] to [9] above, which is a coffee or tea beverage.
[11]
A method for producing a powder composition comprising a fat-soluble substance, a starch hydrolyzate and a low molecular surfactant,
As the starch hydrolyzate, a starch hydrolyzate in which the ratio of the peak area in the molecular weight range of 8500 to 18500 is 15% or less with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography,
Mixing the starch hydrolyzate, fat-soluble substance, low molecular surfactant and water to prepare a mixture,
After emulsifying the mixture to obtain an emulsion,
A method for producing a powder composition, characterized in that the emulsion is spray-dried or freeze-dried.
　本発明によれば、汎用的な粉末化基材を用いて、長期間の乳化安定性に優れた飲料を提供可能な、粉末組成物を提供することができる。また、本発明の粉末組成物は、噴霧乾燥法による製造に適しており、大量生産に適した既設の噴霧乾燥設備を用いて、新たな製造設備や製造上の工夫を必要とすることなく、良好な無タンパク粉末油脂組成物として使用可能な粉末組成物を提供することができる。 According to the present invention, it is possible to provide a powder composition that can provide a beverage having excellent long-term emulsification stability using a general-purpose powdered base material. In addition, the powder composition of the present invention is suitable for production by a spray drying method, using existing spray drying equipment suitable for mass production, without requiring new production equipment or production devices, A powder composition that can be used as a good protein-free powdery fat composition can be provided.
　以下に本発明の実施の形態を詳細に説明するが、以下に記載する構成要件の説明は、本発明の実施態様の一例（代表例）であり、本発明はその要旨を超えない限り、これらの内容に特定はされない。
　ここで、本明細書において“質量％”と“重量％”、“質量ｐｐｍ”と“重量ｐｐｍ”、及び“質量部”と“重量部”とは、それぞれ同義である。また、単に“ｐｐｍ”と記載した場合は、“重量ｐｐｍ”のことを示す。 Embodiments of the present invention will be described in detail below, but the description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention does not exceed the gist thereof. The content of is not specified.
Here, in the present specification, “mass%” and “weight%”, “mass ppm” and “weight ppm”, and “mass part” and “weight part” are synonymous, respectively. In addition, when “ppm” is simply described, it indicates “weight ppm”.
　本発明の粉末組成物は、脂溶性物質、澱粉加水分解物及び低分子界面活性剤を含有する粉末組成物であって、該澱粉加水分解物が、ゲル浸透クロマトグラフィーで分子量分布を測定した際の総ピーク面積に対する、分子量８５００以上１８５００以下の範囲のピーク面積の割合が、１５％以下であることを特徴とする。 The powder composition of the present invention is a powder composition containing a fat-soluble substance, a starch hydrolyzate, and a low molecular surfactant, and the starch hydrolyzate has a molecular weight distribution measured by gel permeation chromatography. The ratio of the peak area in the molecular weight range of 8500 to 18500 with respect to the total peak area is 15% or less.
［脂溶性物質］
　脂溶性物質としては、疎水性かつ親油性であり、水に不溶又は難溶で、有機溶媒に可溶又は分散しやすい物質であれば、特に制限はない。本発明の粉末組成物は、特に飲料に好適に用いられることから、脂溶性物質としては食用可能なものが好ましい。 [Fat-soluble substances]
The fat-soluble substance is not particularly limited as long as it is hydrophobic and lipophilic, insoluble or hardly soluble in water, and easily soluble or dispersible in an organic solvent. Since the powder composition of the present invention is particularly suitably used for beverages, edible substances are preferred as the fat-soluble substance.
　本発明において使用できる脂溶性物質は液状に限定されず、半固体状、固体状であってもよく、これらは溶融することにより使用可能である。 The fat-soluble substance that can be used in the present invention is not limited to liquid, and may be semi-solid or solid, and these can be used by melting.
　本発明で用いることができる脂溶性物質としては、例えば、
ナタネ油、コーン油、大豆油、パーム油、パーム核油、ヤシ油、ヒマワリ油、サフラワー油、マカデミア種子油、ツバキ種子油、茶実油、米糠油、オリーブ油、綿実油等の植物性油脂；
牛脂、乳脂、豚脂、羊脂、魚油等の動物性油脂；
これら植物性油脂又は動物性油脂の液状又は固体状物を精製や脱臭、分別、硬化、エステル交換といった油脂加工した加工油脂（上記植物性油脂、動物性油脂及びその加工油脂等を「食用油脂」という。）；
スクワレン、スクワラン、流動パラフィン等の炭化水素；
コレステロール、植物ステロール等のステロール類；
ホホバ油等の高級アルコール；
ビタミンＥ、ビタミンＡ、ビタミンＤ、ビタミンＫ、ベータカロチン、アルファカロチン等の油溶性ビタミン；
油溶性色素；
油溶性香料；
糖脂質、リン脂質等の複合脂質；
αおよびγリノレン酸、リノール酸、アラキドン酸、ＤＨＡ、ＥＰＡ等の多価不飽和脂肪酸などの不飽和脂肪酸；
ワックス類
等が挙げられる。
　これらは１種を単独で又は２種以上を組み合わせて用いることができる。
　これらのうち、食用可能な脂溶性物質として、食用油脂、ステロール類、油溶性色素、油溶性香料、油溶性ビタミン、不飽和脂肪酸が好ましい。 As a fat-soluble substance that can be used in the present invention, for example,
Vegetable oils such as rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, palm oil, sunflower oil, safflower oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, olive oil, cottonseed oil;
Animal fats such as beef tallow, milk fat, pork tallow, sheep fat, fish oil;
Processed fats and oils such as refined, deodorized, fractionated, hardened and transesterified from these vegetable oils or animal oils or liquids (processed oils and fats, animal oils and processed oils, etc. are “edible oils and fats”) Called;);
Hydrocarbons such as squalene, squalane, liquid paraffin;
Sterols such as cholesterol and plant sterols;
Higher alcohols such as jojoba oil;
Oil-soluble vitamins such as vitamin E, vitamin A, vitamin D, vitamin K, beta carotene, alpha carotene;
Oil-soluble dyes;
Oil-soluble perfume;
Complex lipids such as glycolipids and phospholipids;
unsaturated fatty acids such as polyunsaturated fatty acids such as α and γ linolenic acid, linoleic acid, arachidonic acid, DHA, EPA;
Examples thereof include waxes.
These can be used individually by 1 type or in combination of 2 or more types.
Among these, edible fats and oils, sterols, oil-soluble pigments, oil-soluble fragrances, oil-soluble vitamins and unsaturated fatty acids are preferable as edible fat-soluble substances.
　食用油脂としては、特に上昇融点が２５～４５℃であることが、濃厚な油脂の風味を感じることができるため好ましい。
　また、食用油脂の中でもパーム核油、ヤシ油が好ましく、特に硬化したパーム核油、硬化したヤシ油が好ましい。
　パーム核油、ヤシ油としては、構成脂肪酸のうち、炭素数が１２以下の脂肪酸の割合が５０質量％以上であることが好ましく、酸化安定性の面から、不飽和脂肪酸の割合が１５質量％以下であることが好ましく、１０質量％以下であることがより好ましく、５質量％以下であることがさらに好ましく、１質量％以下であることが最も好ましい。 As an edible oil and fat, it is particularly preferable that the rising melting point is 25 to 45 ° C., since a rich oil and fat flavor can be felt.
Among the edible oils and fats, palm kernel oil and coconut oil are preferable, and especially hardened palm kernel oil and cured coconut oil are preferable.
As the palm kernel oil and coconut oil, the proportion of fatty acids having 12 or less carbon atoms in the constituent fatty acids is preferably 50% by mass or more, and from the viewpoint of oxidation stability, the proportion of unsaturated fatty acids is 15% by mass. Is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 1% by mass or less.
［澱粉加水分解物］
　澱粉加水分解物とは、澱粉中のアミロースやアミロペクチン等の多糖類を、熱、酸、アルカリ、酵素等で加水分解したものの総称であり、デキストリンとも呼ばれ、グルコースがα－１，４または１，６結合で連なった多糖類が主成分である。
　澱粉加水分解物としては、可溶性澱粉、薄手のり澱粉、アミロデキストリン、白色デキストリン、黄色デキストリン、ブリテシュガム、エリトロデキストリン、アクロデキストリン、マルトデキストリン等が挙げられる。これらは１種を単独で又は２種以上を組み合わせて用いることができる。
　澱粉加水分解物の原料となる澱粉は、澱粉を含有する植物から採取される。この際、植物の品種としては、農産物として大量生産される品種が経済的に有利である。また、植物の品種により、澱粉中に含まれるアミロースとアミロペクチンの比率が異なる。アミロースはグルコースがα－１，４結合で直鎖状につながった構造を主としており、アミロペクチンはグルコースがα－１，６結合で分岐しながらつながった構造を主としている。一般的には、アミロースは低分子界面活性剤との相互作用が強いため、デキストリンのＤＥ値が８より大のように加水分解度が高い場合には、澱粉の由来植物の品種に特に制限はないが、ＤＥが８以下のように加水分解度が低い場合は、よりアミロペクチンの比率が高い澱粉を持つ由来植物が好ましく、そのような植物として、ワキシー種、すなわちワキシーコーンやもち米など、または、タピオカ、甘薯が好ましく、それらを１種類用いてもよいし、２種類以上を混合し、原料澱粉として用いてもよい。 [Starch hydrolyzate]
The starch hydrolyzate is a general term for polysaccharides such as amylose and amylopectin that are hydrolyzed with heat, acid, alkali, enzyme, etc. in starch, also called dextrin, and glucose is α-1,4 or 1 The main component is polysaccharides linked by 6 bonds.
Examples of the starch hydrolyzate include soluble starch, thin starch, amylodextrin, white dextrin, yellow dextrin, britesh gum, erythrodextrin, acrodextrin, maltodextrin and the like. These can be used individually by 1 type or in combination of 2 or more types.
Starch as a raw material for the starch hydrolyzate is collected from a plant containing starch. At this time, as plant varieties, varieties that are mass-produced as agricultural products are economically advantageous. Moreover, the ratio of amylose and amylopectin contained in starch differs depending on the variety of plant. Amylose mainly has a structure in which glucose is connected in a straight chain by α-1,4 bonds, and amylopectin has a structure mainly in which glucose is connected while being branched by α-1,6 bonds. In general, amylose has a strong interaction with low-molecular-weight surfactants, so when the degree of hydrolysis is high, such as when the DE value of dextrin is greater than 8, there are no particular restrictions on the varieties of starch-derived plants. However, when the degree of hydrolysis is low such that DE is 8 or less, a plant derived from starch having a higher ratio of amylopectin is preferable, and as such a plant, waxy species, that is, waxy corn, glutinous rice, or the like, or , Tapioca and sweet potato are preferable, and one kind thereof may be used, or two or more kinds may be mixed and used as a raw material starch.
　本発明で用いる澱粉加水分解物は、ゲル浸透クロマトグラフィー（ＧＰＣ）で分子量分布を測定した際の総ピーク面積に対する、分子量８５００以上１８５００以下の範囲のピーク面積の割合（以下、単に「ピーク面積割合」と称す場合がある。）が、１５％以下であることを特徴とする。
　このピーク面積の割合は、通常１５％以下であり、中でも１０％以下が好ましく、９％以下がより好ましく、７％以下がさらに好ましく、５％以下が特に好ましい。ピーク面積割合が上限以下であることにより、低分子界面活性剤との相互作用の影響が少なく、全体の乳化安定性が良好となる。ピーク面積割合は小さいほど好ましく、その下限については特に制限はない。 The starch hydrolyzate used in the present invention is a ratio of the peak area in the range of molecular weight 8500 to 18500 with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography (GPC) (hereinafter simply referred to as “peak area ratio”). Is 15% or less.
The ratio of the peak area is usually 15% or less, preferably 10% or less, more preferably 9% or less, further preferably 7% or less, and particularly preferably 5% or less. When the peak area ratio is not more than the upper limit, the influence of the interaction with the low molecular surfactant is small, and the overall emulsion stability is improved. The smaller the peak area ratio, the better. The lower limit is not particularly limited.
　ここで、ゲル浸透クロマトグラフィーによる分子量分布の測定は、ＧＰＣ装置を用いて通常、以下の条件で実施される。
　　カラム：ＴＳＫｇｅｌＧ２５００ＰＷＸＬ、ＧＭＰＷＸＬ（東ソー（株）製）
　　カラム温度：４０℃
　　移動相：０．２Ｍ　硝酸ナトリウム水溶液
　　流速：１．０ｍｌ／ｍｉｎ
　　検出器：示差屈折率計
　　サンプル注入量：２００μｌ
　　検量線：プルラン標準品（分子量２，３５０，０００～５，９００の間の９種類）、及びグルコース（分子量１８０）
　また、ピーク面積割合は、上記の方法で求めた分子量分布の測定結果を、微分分子量分布曲線に変換した後、分子量８５００以上１８５００以下に相当するピーク面積を合計し、総ピーク面積に対する割合として算出することができる。 Here, the measurement of the molecular weight distribution by gel permeation chromatography is usually carried out using the GPC apparatus under the following conditions.
Column: TSKgel G2500PWXL, GMPWXL (manufactured by Tosoh Corporation)
Column temperature: 40 ° C
Mobile phase: 0.2 M sodium nitrate aqueous solution Flow rate: 1.0 ml / min
Detector: Differential refractometer Sample injection volume: 200 μl
Calibration curve: Pullulan standard (9 types of molecular weight between 2350,000 and 5,900) and glucose (molecular weight of 180)
The peak area ratio is calculated as the ratio to the total peak area by converting the measurement result of the molecular weight distribution obtained by the above method into a differential molecular weight distribution curve and then summing the peak areas corresponding to the molecular weight of 8500 to 18500. can do.
　ピーク面積割合が１５％以下である澱粉加水分解物は、例えば、逆浸透膜やナノろ過膜、限外ろ過膜、精密ろ過膜などを用いた膜分離や、シリカゲルやイオン交換樹脂を充填したカラムによる分画処理、α－アミラーゼやβ－アミラーゼ、グルコアミラーゼ等の澱粉分解酵素による低分子化処理等を併用することにより、澱粉加水分解物を分別精製して分子量８５００以上１８５００以下の成分を除去することにより製造することができる。
　また、ピーク面積割合が１５％以下である澱粉加水分解物として、松谷化学工業社製「パインデックス＃３」、「パインデックス＃１００」、日本食品化工社製「フジオリゴＧ６７」、三和澱粉工業社製「サンデック＃３０」「サンデック＃７０」「サンデック＃１５０」「サンデック＃１８０」「サンデック＃２５０」「サンデック＃３００」などが市販されており、これらを用いることができる。 The starch hydrolyzate having a peak area ratio of 15% or less is, for example, a membrane separation using a reverse osmosis membrane, a nanofiltration membrane, an ultrafiltration membrane, a microfiltration membrane, or a column packed with silica gel or an ion exchange resin. The fraction hydrolyzate is separated and purified to remove components with a molecular weight of 8500 or more and 18500 or less by using fractionation treatment with, and low molecular weight treatment with starch-degrading enzymes such as α-amylase, β-amylase and glucoamylase. Can be manufactured.
Moreover, as a starch hydrolyzate having a peak area ratio of 15% or less, “Paindex # 3” and “Paindex # 100” manufactured by Matsutani Chemical Industry Co., Ltd. “Fuji Oligo G67” manufactured by Nippon Shokuhin Kako Co., Ltd., Sanwa Starch Industries, Ltd. “Sandeck # 30”, “Sandeck # 70”, “Sandeck # 150”, “Sandeck # 180”, “Sandeck # 250”, “Sandeck # 300”, and the like are commercially available, and these can be used.
　本発明で用いる澱粉加水分解物は、上記のピーク面積割合が１５％以下のものであればよく、粉末状態でも、液体状態でもよい。また、澱粉加水分解物の他の物性としては特に制限はないが、好適物性として以下のようなものが挙げられる。 The starch hydrolyzate used in the present invention may have a peak area ratio of 15% or less, and may be in a powder state or a liquid state. Moreover, although there is no restriction | limiting in particular as another physical property of a starch hydrolyzate, The following are mentioned as a suitable physical property.
　デキストロース当量は、レーンエイノン法、またはソモギー法で測定される澱粉の加水分解度を示す指標である。本発明で用いる澱粉加水分解物のデキストロース当量は、８以下、好ましくは７以下、さらに好ましくは５以下、或いは、１５以上、好ましくは１８以上、さらに好ましくは２０以上であることが、乳化安定性の面で好適である。 The dextrose equivalent is an index indicating the degree of starch hydrolysis measured by the Lane Einon method or the Somogy method. The dextrose equivalent of the starch hydrolyzate used in the present invention is 8 or less, preferably 7 or less, more preferably 5 or less, or 15 or more, preferably 18 or more, more preferably 20 or more. This is preferable.
　また、重量平均分子量（Ｍｗ）は、上記のＧＰＣ測定の結果から、Ｍｗ＝ΣＨｉ×Ｍｉ／Σ（Ｈｉ）（Ｈｉ：ピーク高さ、Ｍｉ：分子量）により求められる。本発明で用いる澱粉加水分解物の重量平均分子量は、９０００以下であるか、１２０００以上であることが好ましい。特に、７０００以下であることが好ましく、６０００以下であることがより好ましく、５０００以下であることがさらに好ましい。また、１５０００以上であることが好ましく、２００００以上であることがより好ましく、５００００以上であることがさらに好ましく、６００００以上であることが特に好ましく、７００００以上であることが最好ましい。中でも、１０００～５０００、或いは７００００～３０００００であることが好ましい。澱粉加水分解物の重量平均分子量がこの範囲であることが、上記のピーク面積割合が１５％以下のものを得るために好適である。 Further, the weight average molecular weight (Mw) is obtained from the above GPC measurement result by Mw = ΣHi × Mi / Σ (Hi) (Hi: peak height, Mi: molecular weight). The weight average molecular weight of the starch hydrolyzate used in the present invention is preferably 9000 or less or 12000 or more. In particular, it is preferably 7000 or less, more preferably 6000 or less, and even more preferably 5000 or less. Also, it is preferably 15000 or more, more preferably 20000 or more, further preferably 50000 or more, particularly preferably 60000 or more, and most preferably 70000 or more. Among them, it is preferably 1000 to 5000, or 70000 to 300000. It is preferable that the weight average molecular weight of the starch hydrolyzate is within this range in order to obtain the above peak area ratio of 15% or less.
［低分子界面活性剤］
　低分子界面活性剤とは、分子構造内に親水性部分と親油性部分をもち、両親媒性で界面活性を持つ物質であり、分子量が５０００以下の物質であることが好ましい。低分子界面活性剤にはタンパク質や多糖類、合成ポリマーなどの高分子は含まれない。 [Low molecular surfactant]
The low molecular surfactant is a substance having a hydrophilic part and a lipophilic part in the molecular structure, an amphiphilic substance having a surface activity, and preferably a substance having a molecular weight of 5000 or less. Low molecular surfactants do not include macromolecules such as proteins, polysaccharides, and synthetic polymers.
　本発明で用いる低分子界面活性剤は、粉体、固体、液体、ペーストなど、いずれの形態でもよいが、水に溶解することが好ましい。また、低分子界面活性剤の分子量は３０００以下がより好ましく、２０００以下が最も好ましい。低分子界面活性剤の分子量が小さいほど、重量あたりのモル数が大きく、より乳化安定性に寄与する分子数が増えるため、好ましい。低分子界面活性剤の分子量の下限としては特に制限はないが、分子構造内に親水性部分と親油性部分を含むために通常その分子量は２００以上である。 The low molecular surfactant used in the present invention may be in any form such as powder, solid, liquid, paste, etc., but is preferably dissolved in water. The molecular weight of the low molecular surfactant is more preferably 3000 or less, and most preferably 2000 or less. The smaller the molecular weight of the low molecular surfactant, the larger the number of moles per weight, and the more the number of molecules contributing to the emulsion stability is more preferable. Although there is no restriction | limiting in particular as a minimum of the molecular weight of a low molecular surfactant, Since the hydrophilic part and lipophilic part are included in molecular structure, the molecular weight is 200 or more normally.
　低分子界面活性剤としては、例えば、親水性部分がイオン性（カチオン性・アニオン性・両イオン性）であるレシチンおよびリゾレシチン、モノグリセリン有機酸脂肪酸エステル、脂肪酸塩、モノアルキル硫酸塩、アルキルポリオキシエチレン硫酸塩、アルキルベンゼンスルホン酸塩、モノアルキルリン酸塩、アルキルトリメチルアンモニウム塩、ジアルキルジメチルアンモニウム塩、アルキルベンジルジメチルアンモニウム塩、アルキルジメチルアミンオキシド、アルキルカルボキシベタイン；親水性部分が非イオン性（ノニオン性）であるショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル（ジグリセリン脂肪酸エステル、トリグリセリン脂肪酸エステル、デカグリセリン脂肪酸エステルなど）、ソルビタン脂肪酸エステル、ポリソルベート、プロピレングリコール脂肪酸エステル、サポニン、ポリオキシエチレンアルキルエーテル、脂肪酸ジエタノールアミド、アルキルモノグリセリルエーテル等が挙げられる。これらは１種を単独で又は２種以上を組み合わせて用いることができる。 Examples of the low molecular surfactant include lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, fatty acid salt, monoalkylsulfate, alkylpolysiloxane whose hydrophilic portion is ionic (cationic / anionic / zwitterionic). Oxyethylene sulfate, alkylbenzene sulfonate, monoalkyl phosphate, alkyltrimethylammonium salt, dialkyldimethylammonium salt, alkylbenzyldimethylammonium salt, alkyldimethylamine oxide, alkylcarboxybetaine; hydrophilic part is nonionic (nonionic ) Sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester (diglycerin fatty acid ester, triglycerin fatty acid ester, decaglycerin fatty acid ester, etc.), sol Fatty acid ester, polysorbate, propylene glycol fatty acid esters, saponin, polyoxyethylene alkyl ethers, fatty acid diethanol amides, alkyl mono-glyceryl ether and the like. These can be used individually by 1 type or in combination of 2 or more types.
　低分子界面活性剤としては、中でも、飲食品に使用可能な食品用乳化剤が好ましく、食品用乳化剤の中でも、飲食可能な安全性が確認されているもので、かつ水に溶解するものが好ましい。 As the low-molecular surfactant, a food emulsifier that can be used for foods and drinks is preferable, and among food emulsifiers, those that have been confirmed to be safe for eating and drinking and are soluble in water are preferable.
　食品用乳化剤としては、例えば、レシチンおよびリゾレシチン、モノグリセリン有機酸脂肪酸エステル、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、プロピレングリコール脂肪酸エステル、サポニンが挙げられ、中でも、水への溶解性が高いことから、リゾレシチン、モノグリセリン有機酸脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリソルベートが好ましく、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルがさらに好ましく、ショ糖脂肪酸エステルが最も好ましい。 Examples of food emulsifiers include lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, and saponin. Lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polysorbate are preferred, sucrose fatty acid ester, polyglycerin fatty acid ester are more preferred, and sucrose fatty acid is preferred because of its high solubility in water Esters are most preferred.
　ショ糖脂肪酸エステルとしては、水中油型エマルションの乳化を安定化するという観点からＨＬＢが５以上のものが好ましく、７以上がより好ましく、また１８以下のものが好ましく、１１以下のものがより好ましい。また、油滴界面に効率よく吸着し、界面膜を強化するという観点からショ糖脂肪酸エステルの脂肪酸の炭素数は１２以上が好ましく、１４以上がより好ましく、２０以下が好ましく、１８以下がより好ましい。 As a sucrose fatty acid ester, from the viewpoint of stabilizing the emulsification of the oil-in-water emulsion, those having an HLB of 5 or more are preferable, 7 or more are more preferable, 18 or less are preferable, and 11 or less are more preferable. . Further, from the viewpoint of efficiently adsorbing to the oil droplet interface and strengthening the interface film, the carbon number of the fatty acid of the sucrose fatty acid ester is preferably 12 or more, more preferably 14 or more, preferably 20 or less, and more preferably 18 or less. .
　また、低分子界面活性剤として、脂溶性物質の物性、相状態を制御可能な、比較的疎水性の低分子界面活性剤を、水に溶解する親水性の低分子界面活性剤とともに、併用することが好ましい。
　疎水性の低分子界面活性剤としては、中でも、飲食品に使用可能な食品用乳化剤が好ましく、食品用乳化剤の中でも、飲食可能な安全性が確認されているもので、かつ脂溶性物質に分散、溶解するものが好ましい。
　そのような疎水性の食品用乳化剤としては、例えば、レシチン、モノグリセリン有機酸脂肪酸エステル、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルが挙げられ、中でも、脂溶性物質への作用が大きいことから、モノグリセリン有機酸脂肪酸エステル、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステルが好ましく、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、がさらに好ましく、ショ糖脂肪酸エステルが最も好ましい。
　ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルとしては、脂溶性物質の物性、相状態を効果的に制御するという観点からＨＬＢが５以下のものが好ましく、４以下がより好ましく、また０以上のものが好ましく、１以上のものがより好ましく、２～３が最も好ましい。また、脂溶性物質の相状態、すなわち結晶状態を安定化するという観点からショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルの脂肪酸の炭素数は１２以上が好ましく、１６以上がより好ましく、１８以上が最も好ましい。 In addition, as a low molecular surfactant, a relatively hydrophobic low molecular surfactant capable of controlling the physical properties and phase state of a fat-soluble substance is used in combination with a hydrophilic low molecular surfactant that dissolves in water. It is preferable.
As the hydrophobic low-molecular surfactant, food emulsifiers that can be used for foods and drinks are preferred, among food emulsifiers, and safety that can be eaten and eaten has been confirmed and dispersed in a fat-soluble substance. Those that dissolve are preferred.
Examples of such hydrophobic food emulsifiers include lecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. Monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester are preferred because of their large action on fat-soluble substances, and sucrose fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester are More preferred is sucrose fatty acid ester.
As the sucrose fatty acid ester and polyglycerin fatty acid ester, those having an HLB of 5 or less are preferred, those having 4 or less are more preferred, and those having 0 or more are preferred from the viewpoint of effectively controlling the physical properties and phase state of the fat-soluble substance. Preferably, one or more is more preferable, and 2-3 is most preferable. Further, from the viewpoint of stabilizing the phase state of the fat-soluble substance, that is, the crystalline state, the number of carbon atoms of the fatty acid of the sucrose fatty acid ester and the polyglycerol fatty acid ester is preferably 12 or more, more preferably 16 or more, and most preferably 18 or more. .
［その他の成分］
　本発明の粉末組成物は、上記の脂溶性物質、澱粉加水分解物、及び低分子界面活性剤を必須成分として含有するものであるが、本発明の効果を妨げない範囲で、脂溶性物質、澱粉加水分解物及び低分子界面活性剤以外の成分、例えば、タンパク質、糖質、香気成分、固結防止剤などが含まれていてもよい。従って、後述の本発明の粉末組成物を製造するための混合液には、これらの他の成分が含まれていてもよい。 [Other ingredients]
The powder composition of the present invention contains the above-mentioned fat-soluble substance, starch hydrolyzate, and low-molecular surfactant as essential components, but in a range that does not interfere with the effects of the present invention, Components other than the starch hydrolyzate and the low molecular surfactant, for example, proteins, carbohydrates, aroma components, anti-caking agents, and the like may be contained. Therefore, the liquid mixture for producing the powder composition of the present invention described later may contain these other components.
　本発明の粉末組成物が含有し得る他の成分としては、例えば、カゼイン、カゼインナトリウム、乳清タンパク質、脱脂粉乳、牛乳などの乳製品由来のタンパク質やゼラチンなどの動物性タンパク質、分離大豆タンパク質、コーンあるいは小麦より抽出したタンパク質などの植物性タンパク質；澱粉および加工澱粉、大豆多糖類、アラビアガム等、微生物や植物、合成などによって得られる食物繊維やガム質、オリゴ糖といった多糖類、砂糖や乳糖といった二糖類、ブドウ糖や果糖といった単糖類、あるいはこれらの混合物などの糖質；リンゴ、バナナ、ブドウ、ミカンなどを搾汁して得られる果汁；香料；ビタミンＢ群などに代表されるビタミン、鉄やマグネシウム、カルシウムといったミネラル；クエン酸やリンゴ酸、乳酸などの有機酸、外観を改良するための着色料；風味を改良するためのフレーバー類；炭酸マグネシウム、微粒二酸化ケイ素、ステアリン酸マグネシウム、ステアリン酸カルシウム、クエン酸鉄アンモニウム、フェロシアン化物、無水リン酸ナトリウム、無水硫酸マグネシウム、リン酸カルシウム、ケイ酸カルシウムなどの固結防止剤などを挙げることができるが、何らこれらに限定されるものではない。 Examples of other components that may be contained in the powder composition of the present invention include protein derived from dairy products such as casein, sodium caseinate, whey protein, skim milk powder, and milk, animal proteins such as gelatin, isolated soy protein, Vegetable proteins such as protein extracted from corn or wheat; starch and processed starch, soy polysaccharides, gum arabic, etc. Microorganisms, plants, dietary fibers and gums obtained by synthesis, polysaccharides such as oligosaccharides, sugars and lactose Carbohydrates such as disaccharides, monosaccharides such as glucose and fructose, or mixtures thereof; fruit juice obtained by squeezing apples, bananas, grapes, mandarin oranges; flavorings; vitamins represented by vitamin B group, iron , Minerals such as magnesium and calcium; organic acids such as citric acid, malic acid and lactic acid Colors to improve appearance; flavors to improve flavor; magnesium carbonate, fine silicon dioxide, magnesium stearate, calcium stearate, ammonium iron citrate, ferrocyanide, anhydrous sodium phosphate, anhydrous magnesium sulfate, Examples of the anti-caking agent such as calcium phosphate and calcium silicate include, but are not limited to these.
　本発明の粉末組成物は、実質的にカゼインナトリウムを含有しないことが、飲料としたときの乳化安定性において好ましい。ここでいうカゼインナトリウムとは、牛等の哺乳動物の乳より酸や発酵、酵素処理等で沈殿等を行うことで分離したカゼインに対し、ナトリウム塩であるアルカリ等を添加し、カゼインナトリウムとしたものをいい、特に精製、乾燥され、さらに包装、流通されたものを示す。
　カゼインナトリウムを含有しないとは、粉末組成物中において、カゼインナトリウムの含有量が、低分子界面活性剤を１としたとき、質量比で、０．１以下であること、好ましくは０．０５以下であること、さらに好ましくは０．０１以下であること、最も好ましくは０．００５以下であることを意味する。または、粉末組成物中において、カゼインナトリウムの含有量が、１．０質量％以下であること、好ましくは０．５質量％以下であること、さらに好ましくは０．３質量％以下であること、特に好ましくは０．１質量％以下であることを意味し、最も好ましくは全く含有しないことを意味する。 The powder composition of the present invention preferably contains substantially no sodium caseinate in terms of emulsion stability when used as a beverage. Casein sodium here refers to casein sodium added to the casein separated from the milk of mammals such as cattle by precipitation with acid, fermentation, enzyme treatment, etc. Refers to products that have been refined, dried, packaged and distributed.
“Not containing sodium caseinate” means that the content of sodium caseinate in the powder composition is 0.1 or less, preferably 0.05 or less in terms of mass ratio when the low molecular surfactant is 1. , More preferably 0.01 or less, most preferably 0.005 or less. Or, in the powder composition, the content of sodium caseinate is 1.0% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, Particularly preferably, it means 0.1% by mass or less, and most preferably means that it is not contained at all.
　なお、本発明の粉末組成物は、水を含む場合もあるが、本発明の粉末組成物は、粉末であることから、水を含有する場合であっても粉末としての形態を維持するために、水の含有量は好ましくは５．０質量％以下、より好ましくは４．０質量％以下、最も好ましくは３．０質量％以下である。 In addition, although the powder composition of the present invention may contain water, the powder composition of the present invention is a powder, so that even if it contains water, it maintains the form as a powder. The water content is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and most preferably 3.0% by mass or less.
［成分組成］
　本発明の粉末組成物の各成分の好ましい含有量は、以下の通りである。
　組成物中の脂溶性物質の含有量：１０質量％以上が好ましく、２０質量％以上がより好ましく、７０質量％以下が好ましく、５０質量％以下がより好ましい。
　組成物中の澱粉加水分解物の含有量：３０質量％以上が好ましく、５０質量％以上がより好ましく、９０質量％以下が好ましく、８０質量％以下がより好ましい。
　組成物中の低分子界面活性剤の含有量：０．１質量％以上が好ましく、０．５質量％以上がより好ましく、１．０質量％以上が特に好ましく、１０質量％以下が好ましく、５．０質量％以下がより好ましく、３．０質量％以下が特に好ましい。
　また、組成物中の脂溶性物質と澱粉加水分解物の含有割合は、脂溶性物質：澱粉加水分解物（質量比）＝１：０．４３～１：９の範囲であることが好ましく、１：１～１：４であることがより好ましく、低分子界面活性剤と澱粉加水分解物の含有割合は、低分子界面活性剤：澱粉加水分解物（質量比）＝１：３～１：９００の範囲であることが好ましく、１：１０～１：１６０であることがより好ましい。 [Ingredient composition]
The preferable content of each component of the powder composition of the present invention is as follows.
Content of fat-soluble substance in the composition: 10% by mass or more is preferable, 20% by mass or more is more preferable, 70% by mass or less is preferable, and 50% by mass or less is more preferable.
Content of starch hydrolyzate in the composition: 30% by mass or more is preferable, 50% by mass or more is more preferable, 90% by mass or less is preferable, and 80% by mass or less is more preferable.
Content of low molecular surfactant in the composition: 0.1% by mass or more is preferable, 0.5% by mass or more is more preferable, 1.0% by mass or more is particularly preferable, and 10% by mass or less is preferable. 0.0 mass% or less is more preferable, and 3.0 mass% or less is particularly preferable.
The content ratio of the fat-soluble substance and the starch hydrolyzate in the composition is preferably in the range of fat-soluble substance: starch hydrolyzate (mass ratio) = 1: 0.43 to 1: 9. The content ratio of the low molecular surfactant and the starch hydrolyzate is more preferably 1: 1 to 1: 4. The content ratio of the low molecular surfactant: starch hydrolyzate (mass ratio) = 1: 3 to 1: 900. Preferably, the range is 1:10 to 1: 160.
　組成物中の脂溶性物質の含有量が、上記下限以上の範囲であることにより、粉末組成物のコストあたりの脂溶性物質量が適切で経済的であり、上記上限以下の範囲であることにより、乳化安定化が良好で、粉末化の際や粉末組成物を溶解した際に乳化が壊れにくく、また、相対的に他の成分の含有量が適切となり、他の成分による機能を十分に得ることができる。 When the content of the fat-soluble substance in the composition is in the range above the lower limit, the amount of the fat-soluble substance per cost of the powder composition is appropriate and economical, and is in the range below the upper limit. Emulsification is good, emulsification is difficult to break when pulverized or when the powder composition is dissolved, and the content of other components is relatively appropriate, and functions by other components are sufficiently obtained be able to.
　組成物中の澱粉加水分解物の含有量が、上記下限以上の範囲であることにより粉末化が良好となり、得られた粉末組成物は付着性が低く、流動性がよい、取扱いの良好な粉末となり、上記上限以下の範囲であることにより、粉末組成物のコストあたりの脂溶性物質量が適切で経済的であり、また、相対的に他の成分の含有量が適切となり、他の成分による機能を十分に得ることができる。 When the content of the starch hydrolyzate in the composition is in the range above the lower limit, pulverization becomes good, and the obtained powder composition has low adhesion, good flowability, and good handling powder. By being in the range below the above upper limit, the amount of the fat-soluble substance per cost of the powder composition is appropriate and economical, and the content of other components is relatively appropriate, depending on the other components The function can be fully obtained.
　組成物中の低分子界面活性剤の含有量が、上記下限以上の範囲であることにより、乳化安定化が良好となり、粉末化の際や、粉末組成物を溶解した際に乳化が壊れにくく、上記上限以下の範囲であることにより、低分子界面活性剤自体の味が強くなることがなく、食品に用いた場合には風味を損ねにくい。また低分子界面活性剤は高価であるため、上記上限以下の範囲であることにより、粉末組成物自体の価格が適切となり経済的であり、また、相対的に他の成分の含有量が適切となり、他の成分による機能を十分に得ることができる。 When the content of the low-molecular-weight surfactant in the composition is in the range of the above lower limit or more, the emulsification stabilization becomes good, and the emulsification is difficult to break when powdered or when the powder composition is dissolved, By being in the range below the above upper limit, the taste of the low molecular surfactant itself does not become strong, and when used in foods, the flavor is hardly impaired. In addition, since the low molecular surfactant is expensive, it is economical because the price of the powder composition itself is appropriate because it is in the range below the above upper limit, and the content of other components is relatively appropriate. The function by other components can be sufficiently obtained.
　また、脂溶性物質に対する澱粉加水分解物の含有割合が、上記下限以上の範囲であることにより粉末化が良好となり、得られた粉末組成物は付着性が低く、流動性がよい、取扱いの良好な粉末となり、上記上限以下の範囲であることにより、粉末組成物のコストあたりの脂溶性物質量が適切で経済的である。
　低分子界面活性剤に対する澱粉加水分解物の含有割合が、上記下限以上の範囲であることにより、低分子界面活性剤自体の味が適切であり、食品に用いた場合には風味を損ねにくい。また、低分子界面活性剤は高価であるため、上記上限以下の範囲であることにより、粉末組成物自体の価格が適切となり経済的であり、乳化安定化も良好であり、粉末化の際や、粉末組成物を溶解した際に乳化が壊れにくい。 In addition, the content of the starch hydrolyzate with respect to the fat-soluble substance is in the range above the lower limit, so that pulverization is good, and the obtained powder composition has low adhesion, good fluidity, and good handling. The amount of the fat-soluble substance per cost of the powder composition is appropriate and economical.
When the content ratio of the starch hydrolyzate with respect to the low molecular surfactant is within the above-mentioned lower limit, the taste of the low molecular surfactant itself is appropriate, and when used in foods, the flavor is hardly impaired. In addition, since the low-molecular surfactant is expensive, it is economical because the price of the powder composition itself is appropriate because it is in the range of the upper limit or less, the emulsion stabilization is good, When the powder composition is dissolved, the emulsification is not easily broken.
［粉末組成物の製造方法］
　本発明の粉末組成物を製造する方法は特に制限はないが、好ましくは本発明の粉末組成物の製造方法に従って、ピーク面積割合が１５％以下の澱粉加水分解物、脂溶性物質、低分子界面活性剤及び水を混合して混合液を調製し、この混合液を乳化して乳化液を得た後、得られた乳化液を噴霧乾燥、または凍結乾燥することにより製造される。 [Production Method of Powder Composition]
The method for producing the powder composition of the present invention is not particularly limited, but preferably, according to the method for producing the powder composition of the present invention, a starch hydrolyzate having a peak area ratio of 15% or less, a fat-soluble substance, and a low molecular interface. The mixture is prepared by mixing an activator and water to prepare a mixed solution, emulsifying the mixed solution to obtain an emulsion, and then spray-drying or freeze-drying the obtained emulsion.
　澱粉加水分解物、脂溶性物質、低分子界面活性剤及び水を混合して混合液を調製する際、水は、次工程で得られる乳化液の粘度及び固形分量が、後述の噴霧乾燥、または凍結乾燥に適した好適な粘度及び固形分量となるように用いることが好ましい。 When preparing a liquid mixture by mixing starch hydrolyzate, fat-soluble substance, low molecular surfactant and water, the viscosity and solid content of the emulsion obtained in the next step is spray drying described later, or It is preferably used so as to have a suitable viscosity and solid content suitable for freeze-drying.
　澱粉加水分解物、脂溶性物質、低分子界面活性剤及び水を混合して得られた混合液を乳化する方法としては、通常食品に用いられる均質乳化方法であれば特に制限なく採用することができ、例えば、ホモジナイザーを用いる方法や、コロイドミルを用いる方法、ホモミキサーを用いる方法などいずれも適用可能である。 As a method of emulsifying a mixed solution obtained by mixing starch hydrolyzate, fat-soluble substance, low molecular surfactant and water, it can be adopted without any limitation as long as it is a homogeneous emulsification method usually used for foods. For example, any of a method using a homogenizer, a method using a colloid mill, a method using a homomixer, and the like are applicable.
　乳化液の乾燥方法としては、噴霧乾燥法、気流乾燥法、ドラム乾燥法、円筒乾燥法、真空凍結乾燥法などの凍結乾燥法、真空乾燥法などを用いることができるが、大量生産に適した噴霧乾燥法が好ましい。
　噴霧乾燥法により乳化液中の水分を除去して粉末組成物を製造する場合、必要に応じて乳化液を加熱してもよい。また、噴霧乾燥に供される乳化液は、噴霧時点の温度における粘度が５～２００ｍＰａ・ｓであることが、乳化効率、乳化安定性及び噴霧乾燥工程における乳化液のノズルからの吐出性の点で好ましい。また、乳化液の固形分量は、噴霧乾燥時におけるノズルからの吐出性を確保するために、質量基準で５％以上が好ましく、１０％以上がより好ましく、１５％以上がさらに好ましく、７０％以下が好ましく、６０％以下がより好ましく、５０％以下がさらに好ましい。 As the drying method of the emulsion, spray drying method, air flow drying method, drum drying method, cylindrical drying method, freeze drying method such as vacuum freeze drying method, vacuum drying method and the like can be used, but suitable for mass production. Spray drying is preferred.
When producing a powder composition by removing moisture in the emulsion by spray drying, the emulsion may be heated as necessary. In addition, the emulsion to be subjected to spray drying has a viscosity of 5 to 200 mPa · s at the temperature at the time of spraying, in view of emulsification efficiency, emulsion stability, and dischargeability of the emulsion from the nozzle in the spray drying process. Is preferable. The solid content of the emulsified liquid is preferably 5% or more, more preferably 10% or more, further preferably 15% or more, and 70% or less on a mass basis in order to ensure dischargeability from the nozzle during spray drying. Is preferably 60% or less, and more preferably 50% or less.
　乳化液の噴霧乾燥で得られた粉末組成物は、必要に応じて、粉砕、分級、造粒などを行ってもよい。 The powder composition obtained by spray drying of the emulsion may be pulverized, classified, granulated, etc. as necessary.
［飲料］
　本発明の粉末組成物は、特に制限はないが、好ましくは飲食品に含有され、さらに好ましくは飲料に含有される。 [Beverages]
Although there is no restriction | limiting in particular in the powder composition of this invention, Preferably it contains in food-drinks, More preferably, it contains in a drink.
　具体的には本発明の粉末組成物は、コーヒー飲料、紅茶飲料、紅茶以外の各種の茶飲料などの飲料に含有され、好ましくはミルクコーヒー、カフェオレ、ミルク紅茶などの乳飲料に使用される。乳飲料は、乳成分である乳脂肪、乳蛋白質等を含有する飲料である。 Specifically, the powder composition of the present invention is contained in beverages such as coffee beverages, tea beverages, various tea beverages other than black tea, and preferably used in milk beverages such as milk coffee, cafe au lait, and milk tea. . A milk drink is a drink containing milk fat, milk protein, and the like, which are milk components.
　本発明の粉末組成物を含む飲料は、例えば次のようにして製造される。まず、本発明の粉末組成物、乳成分、コーヒー、紅茶または茶抽出物、乳化剤、必要に応じて水などを混合して混合液を調製する。この混合液には、この他、砂糖、香料、ビタミン、重曹などのｐＨ調整剤、甘味料、増粘安定剤、酸化防止剤、酵素などの公知の配合剤を加えてもよい。油分は粉末組成物として添加されるので、乳成分としては脱脂粉乳、脱脂濃縮乳、ＷＰＣ、ＷＰＩ、ＭＰＣ、ＴＭＰ、バターミルクパウダー、乳糖、乳清ミネラルなどの乳蛋白質や乳糖、乳由来のミネラルなどの無脂乳固形分を含有する原料を用いることが好ましい。ただし、必要に応じて、牛乳、濃縮乳、全脂粉乳、フレッシュクリーム、チーズ等の乳成分、バターやバターオイル等の乳脂を加えてもよい。 The beverage containing the powder composition of the present invention is produced, for example, as follows. First, a mixed solution is prepared by mixing the powder composition of the present invention, milk components, coffee, tea or tea extract, emulsifier, and water as necessary. In addition to this, a known compounding agent such as a pH adjuster such as sugar, fragrance, vitamin, and sodium bicarbonate, a sweetener, a thickening stabilizer, an antioxidant, and an enzyme may be added to the mixed solution. Since oil is added as a powder composition, milk components such as nonfat dry milk, nonfat concentrated milk, WPC, WPI, MPC, TMP, buttermilk powder, lactose, and whey minerals are milk components. It is preferable to use a raw material containing non-fat milk solids such as. However, milk components such as milk, concentrated milk, whole milk powder, fresh cream and cheese, and milk fat such as butter and butter oil may be added as necessary.
　次いで、得られた混合液を撹拌して乳化する。乳化方法としては、通常食品に用いられる均質乳化方法であれば特に制限なく使用することができ、例えば、ホモジナイザーを用いる方法や、コロイドミルを用いる方法、ホモミキサーを用いる方法などいずれも用いることができる。この均質乳化処理は、通常４０～８０℃の加温条件下で行われ、ホモジナイザーを用いた乳化工程は、通常５～２００ＭＰａ、好ましくは１０～１００ＭＰａの高圧条件で行なわれる。 Next, the obtained mixture is stirred and emulsified. The emulsification method can be used without particular limitation as long as it is a homogeneous emulsification method usually used for foods. For example, any of a method using a homogenizer, a method using a colloid mill, a method using a homomixer, etc. can be used. it can. This homogeneous emulsification treatment is usually carried out under heating conditions of 40 to 80 ° C., and the emulsification step using a homogenizer is usually carried out under high pressure conditions of 5 to 200 MPa, preferably 10 to 100 MPa.
　この均質乳化処理後には、ＵＨＴ殺菌、レトルト殺菌などの殺菌処理を行う。通常レトルト殺菌は、１２１℃、２０～４０分の条件で行われる。一方、ＰＥＴボトル用飲料などに用いられるＵＨＴ殺菌は、より高温、例えば殺菌温度１３０～１５０℃で、且つ１２１℃での殺菌価（Ｆｏ）が１０～５０に相当する超高温殺菌である。ＵＨＴ殺菌は飲料に直接水蒸気を吹き込むスチームインジェクション式や飲料を水蒸気中に噴射して加熱するスチームインフュージョン式などの直接加熱方式、プレートやチューブなど表面熱交換器を用いる間接加熱方式など公知の方法で行うことができ、例えばプレート式殺菌装置を用いることができる。
　尚、製造された本発明の飲料は、容器詰め飲料に好適であり、例えば、缶飲料、ペットボトル飲料として用いられることができる。 After this homogeneous emulsification treatment, sterilization treatment such as UHT sterilization and retort sterilization is performed. Usually, retort sterilization is performed at 121 ° C. for 20 to 40 minutes. On the other hand, UHT sterilization used for beverages for PET bottles is ultra-high temperature sterilization at a higher temperature, for example, a sterilization temperature of 130 to 150 ° C. and a sterilization value (Fo) at 121 ° C. corresponding to 10 to 50. UHT sterilization is a known method such as a direct injection method such as a steam injection method in which water vapor is directly blown into a beverage, a steam infusion method in which a beverage is injected into the water vapor, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate type sterilizer can be used.
In addition, the manufactured drink of this invention is suitable for a container-packed drink, for example, can be used as a can drink or a plastic bottle drink.
　このようにして製造される本発明の飲料中の本発明の粉末組成物の含有量は、同時に添加される乳成分、コーヒー、紅茶または茶抽出物の量によって異なるが、通常０．１質量％以上であることが好ましく、０．５質量％以上であることがより好ましく、１．０質量％以上であることがさらに好ましく、３０質量％以下であることが好ましく、２０質量％以下であることがより好ましく、１０質量％以下であることがさらに好ましい。
　また、乳成分を含む乳飲料の場合、乳飲料中の乳成分の含有量は、牛乳換算で５質量％以上であることが好ましく、１０質量％以上であることがより好ましく、６０質量％以下であることが好ましく、４０質量％以下であることが、より好ましく、２５質量％以下であることがさらに好ましい。 The content of the powder composition of the present invention in the beverage of the present invention thus produced varies depending on the amount of milk component, coffee, tea or tea extract added at the same time, but is usually 0.1% by mass. Preferably, it is 0.5% by mass or more, more preferably 1.0% by mass or more, preferably 30% by mass or less, and 20% by mass or less. Is more preferable, and it is further more preferable that it is 10 mass% or less.
In the case of a milk beverage containing a milk component, the content of the milk component in the milk beverage is preferably 5% by mass or more, more preferably 10% by mass or more, and 60% by mass or less in terms of milk. Preferably, it is 40% by mass or less, more preferably 25% by mass or less.
　乳飲料中の乳成分と本発明の粉末組成物の含有割合は、乳成分：粉末組成物（質量比）＝１：０．０１～１００であることが好ましい。この範囲よりも粉末組成物が少ないと乳化安定性への寄与がなく、粉末組成物の効果を発揮することが困難であり、多いと充分な乳の風味が得られないため、乳飲料として不適である。 The content ratio of the milk component in the milk beverage and the powder composition of the present invention is preferably milk component: powder composition (mass ratio) = 1: 0.01-100. If the powder composition is less than this range, it does not contribute to the emulsion stability and it is difficult to exert the effect of the powder composition. If the powder composition is more than this range, a sufficient milk flavor cannot be obtained. It is.
　飲料に乳化剤を添加する場合、乳化剤としては、食品に使用可能な乳化剤であれば特に制限はなく使用することができる。例示するならば、ショ糖脂肪酸エステル、ポリソルベート（ポリオキシエチレンソルビタン酸エステル）、グリセリン脂肪酸エステル（モノグリセリド、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル）、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、などの脂肪酸エステル類、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム、酵素分解レシチン、レシチン、サポニンなどが挙げられる。これらの中では、ショ糖脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート（ポリオキシエチレンソルビタン酸エステル）が好ましく、ショ糖脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステルが、乳飲料の乳化安定性がよいため更に好ましい。 When an emulsifier is added to a beverage, the emulsifier is not particularly limited as long as it can be used in foods. For example, fatty acid esters such as sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan acid ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. , Sodium stearoyl lactate, calcium stearoyl lactate, enzymatically decomposed lecithin, lecithin, saponin and the like. Among these, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate (polyoxyethylene sorbitan acid ester) are preferable, and sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester are It is more preferable since the emulsion stability of the milk beverage is good.
　また、上記乳化剤において、飲料における危害菌である耐熱性菌に対して効果を持つ食品用乳化剤（すなわち、静菌性乳化剤）を単独、または併用して用いることもできる。耐熱性菌に対して効果を持つ食品用乳化剤としては、その効果を有する食品用乳化剤であれば、特に制限なく使用することができるが、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリドが好ましく、特に構成する脂肪酸の炭素数が１４～２２のショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリドがより好ましく、構成する脂肪酸の炭素数が１６～１８のショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルがさらに好ましく、これらは菌に対する有効性が高いため好適である。使用するショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルとしては、モノエステル含量が５０質量％以上、好ましくは６０質量％以上、さらに好ましくは７０質量％以上であることが、菌に対する有効性が高いため好適である。ポリグリセリン脂肪酸エステルとしては、ポリグリセリンの平均重合度が２～５であることが好ましく、さらに２～３であることが、菌に対する有効性が高いため最も好ましい。 Also, in the above emulsifiers, food emulsifiers (ie, bacteriostatic emulsifiers) that are effective against heat-resistant bacteria that are harmful bacteria in beverages can be used alone or in combination. As the food emulsifier having an effect on heat-resistant bacteria, any emulsifier for food having the effect can be used without particular limitation, but sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride include Particularly preferred are sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides having 14 to 22 carbon atoms in the constituent fatty acids, and sucrose fatty acid esters and polyglycerin fatty acids in which the constituent fatty acids have 16 to 18 carbon atoms. Esters are more preferred, and these are preferred because of their high effectiveness against bacteria. As the sucrose fatty acid ester and polyglycerin fatty acid ester to be used, a monoester content of 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more is preferable because of its high effectiveness against bacteria. It is. As the polyglycerol fatty acid ester, the average degree of polymerization of polyglycerol is preferably 2 to 5, and more preferably 2 to 3 because of its high effectiveness against bacteria.
　乳化剤の乳飲料における含有量は、通常０．００５質量％以上が好ましく、０．０１質量％以上がより好ましく、０．５質量％以下が好ましく、０．３質量％以下がより好ましい。 The content of the emulsifier in the milk beverage is usually preferably 0.005% by mass or more, more preferably 0.01% by mass or more, preferably 0.5% by mass or less, and more preferably 0.3% by mass or less.
　このようにして得られる本発明の粉末組成物を含有する飲料は、特に乳化安定性の点から、実質的にカゼインナトリウムを含有せず、静菌性乳化剤を含有する飲料であることが好ましい。すなわち、粉末組成物中に実質的にカゼインナトリウムを含有させないことが好ましく、さらには、飲料の製造においてもカゼインナトリウムを実質的に含有させないことが好ましい。尚、実質的に含有しないとは、組成物中または飲料中において、カゼインナトリウムの含有量が０．３質量％以下、好ましくは０．１質量％以下、より好ましくは０．０５質量％以下、さらに好ましくは０．０１質量％以下、特に好ましくは０．００１質量％以下であることを意味する。最も好ましくは全く含有しないことである。
　本発明の粉末組成物を含有する飲料は、静菌性を有しながらも、高い乳化安定性を有する飲料である。 The beverage containing the powder composition of the present invention thus obtained is preferably a beverage containing a bacteriostatic emulsifier, substantially not containing sodium caseinate, particularly from the viewpoint of emulsion stability. That is, it is preferable that sodium caseinate is not substantially contained in the powder composition, and further, it is preferable that sodium caseinate is not substantially contained in the production of beverages. In addition, in the composition or beverage, the content of sodium caseinate is 0.3% by mass or less, preferably 0.1% by mass or less, more preferably 0.05% by mass or less. More preferably, it means 0.01% by mass or less, particularly preferably 0.001% by mass or less. Most preferably, it does not contain at all.
The beverage containing the powder composition of the present invention is a beverage having high emulsification stability while having bacteriostatic properties.
　本発明を実施例によって更に具体的に説明するが、本発明はその要旨を超えない限り、以下の実施例の記載に限定されるものではない。 The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.
　なお、実施例１～４及び比較例１～２で用いた澱粉加水分解物の物性は以下の通りである。 The physical properties of the starch hydrolysates used in Examples 1 to 4 and Comparative Examples 1 and 2 are as follows.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
［実施例１］
　硬化ヤシ油（「硬化ヤシ油」不二製油社製）１５質量％、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－５７０」三菱化学フーズ社製、ＨＬＢ５）１．０質量％、澱粉加水分解物Ａ（松谷化学工業社製、パインデックス＃３、コーンスターチ由来）３４質量％および水５０質量％を混合した。この混合液を５０℃でホモミキサーを用いて分散させた後、高圧乳化機を用いて乳化し、得られた乳化液を噴霧乾燥機で乾燥して、粉末組成物（以下、「粉末組成物Ａ－１」と称す。）を得た。 [Example 1]
Hardened coconut oil ("Hardened coconut oil" manufactured by Fuji Oil Co., Ltd.) 15% by mass, sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) sugar ester S-570" manufactured by Mitsubishi Chemical Foods, HLB5) 1 0.0% by mass, starch hydrolyzate A (manufactured by Matsutani Chemical Industry Co., Ltd., Paindex # 3, derived from corn starch) and 50% by mass of water were mixed. This mixed solution was dispersed at 50 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier. The obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”). A-1 ") was obtained.
［実施例２］
　澱粉加水分解物Ａを、澱粉加水分解物Ｂ（松谷化学工業社製、パインデックス＃１００、ワキシーコーンスターチ由来）に変更した以外は、実施例１と同様にして粉末組成物（以下、「粉末組成物Ｂ－１」と称す。）を得た。 [Example 2]
A powder composition (hereinafter referred to as “powder composition”) was used in the same manner as in Example 1 except that the starch hydrolyzate A was changed to starch hydrolyzate B (manufactured by Matsutani Chemical Industry Co., Ltd., Paindex # 100, derived from waxy corn starch). This was referred to as product B-1 ".
［比較例１］
　澱粉加水分解物Ａを、澱粉加水分解物Ｃ（松谷化学工業社製、パインデックス＃２、コーンスターチ由来）に変更した以外は、実施例１と同様にして粉末組成物（以下、「粉末組成物Ｃ－１」と称す。）を得た。 [Comparative Example 1]
A powder composition (hereinafter referred to as “powder composition”) was used in the same manner as in Example 1 except that the starch hydrolyzate A was changed to starch hydrolyzate C (manufactured by Matsutani Chemical Industry Co., Ltd., Paindex # 2, derived from corn starch). C-1 ").
［実施例３］
　硬化ヤシ油（「硬化ヤシ油」不二製油社製）２０質量％、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－５７０」三菱化学フーズ社製、ＨＬＢ５）２．５質量％、澱粉加水分解物Ａ２７．５質量％および水５０質量％を混合した。この混合液を５０℃でホモミキサーを用いて分散させた後、高圧乳化機を用いて乳化し、得られた乳化液を噴霧乾燥機で乾燥して、粉末組成物（以下、「粉末組成物Ａ－２」と称す。）を得た。 [Example 3]
Hardened coconut oil ("Hardened coconut oil" manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) sugar ester S-570" manufactured by Mitsubishi Chemical Foods, HLB5) 2 0.5% by mass, 27.5% by mass of starch hydrolyzate A and 50% by mass of water were mixed. This mixed solution was dispersed at 50 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier. The obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”). A-2 ") was obtained.
［実施例４］
　澱粉加水分解物Ａを、澱粉加水分解物Ｂに変更した以外は、実施例３と同様にして粉末組成物（以下、「粉末組成物Ｂ－２」と称す。）を得た。 [Example 4]
A powder composition (hereinafter referred to as “powder composition B-2”) was obtained in the same manner as in Example 3 except that starch hydrolyzate A was changed to starch hydrolyzate B.
［比較例２］
　澱粉加水分解物Ａを、澱粉加水分解物Ｃに変更した以外は、実施例３と同様にして粉末組成物（以下、「粉末組成物Ｃ－２」と称す。）を得た。　 [Comparative Example 2]
A powder composition (hereinafter referred to as “powder composition C-2”) was obtained in the same manner as in Example 3 except that the starch hydrolyzate A was changed to the starch hydrolyzate C.
［試験例１］
　１．１ｇの粉末組成物Ａ－１、Ｂ－１、Ｃ－１をそれぞれ１００ｍｌの水に溶解し、３０℃又は５０℃で保存したときの経時的な層分離の度合いを観察し、乳化安定性を以下の基準で評価した。結果を表２に示す。
＜乳化安定性の評価＞
　○：　層分離がない、または、ごくわずかに認められる。
　△：　層分離が認められる。
　×：　明確に層分離している。または、オイル粒やオイル層が多量に認められ、乳化が破壊されている。 [Test Example 1]
1.1 g of powder compositions A-1, B-1, and C-1 were each dissolved in 100 ml of water and the degree of layer separation over time when stored at 30 ° C. or 50 ° C. was observed to stabilize the emulsion. Sex was evaluated according to the following criteria. The results are shown in Table 2.
<Evaluation of emulsion stability>
○: No or no layer separation.
Δ: Layer separation is observed.
X: The layers are clearly separated. Alternatively, a large amount of oil particles and oil layer are observed, and the emulsification is broken.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
［試験例２］
　１．１ｇの粉末組成物Ａ－２、Ｂ－２、Ｃ－２をそれぞれ１００ｍｌの水に溶解し、３０℃又は５０℃で保存したときの経時的な層分離の度合いを観察し、乳化安定性を、試験例１と同様に評価した。結果を表３に示す。
　また、１．１ｇの粉末組成物Ａ－２、Ｂ－２、Ｃ－２をそれぞれ１００ｍｌの水に溶解した液を２０℃、３０℃、３５℃、４０℃、５０℃で３日間保存したときのエマルションの平均粒子径増加率を以下の基準で評価した。平均粒子径は、ナノ粒子径分布測定装置（島津製作所社製ＳＡＬＤ－７１００）を用いて測定した。結果を表４に示す。 [Test Example 2]
1.1 g of powder compositions A-2, B-2, and C-2 were dissolved in 100 ml of water, and the degree of layer separation over time when stored at 30 ° C or 50 ° C was observed to stabilize the emulsion. The properties were evaluated in the same manner as in Test Example 1. The results are shown in Table 3.
When 1.1 g of the powder compositions A-2, B-2 and C-2 are dissolved in 100 ml of water and stored at 20 ° C., 30 ° C., 35 ° C., 40 ° C. and 50 ° C. for 3 days. The average particle diameter increase rate of the emulsion was evaluated according to the following criteria. The average particle size was measured using a nanoparticle size distribution measuring device (SALD-7100 manufactured by Shimadzu Corporation). The results are shown in Table 4.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
＜保存後のエマルションの平均粒子径増加率＞
　◎：　増加率＝保存後の平均粒子径／保存前の平均粒子径が、１．３未満である
　○：　上記増加率が、１．３以上、１．５未満である
　△：　上記増加率が、１．５以上、１．７未満である
　×：　上記増加率が、１．７以上である <Average particle diameter increase rate of emulsion after storage>
A: Increase rate = average particle diameter after storage / average particle diameter before storage is less than 1.3 ○: the increase rate is 1.3 or more and less than 1.5 Δ: the increase rate is 1.5 or more and less than 1.7 ×: The increase rate is 1.7 or more
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
［試験例３］
　試験例１、２の結果から、いずれの粉末組成物も、粉末組成物を得る時点では差異はなく、水に粉末組成物を分散、溶解したエマルションで差異がみられたことから、保存後のエマルションの粒子径増加率が、粉末組成物を再度溶解した際の乳化安定性を反映していると考えられた。そのため、澱粉加水分解物を含有する乳化液を調製し、それを粉末化せず、試験例１、２と同濃度に水で希釈し、その希釈エマルションの粒子径増加率を確認した。 [Test Example 3]
From the results of Test Examples 1 and 2, there was no difference in the powder composition at the time of obtaining the powder composition, and there was a difference in the emulsion in which the powder composition was dispersed and dissolved in water. The particle diameter increase rate of the emulsion was considered to reflect the emulsion stability when the powder composition was dissolved again. Therefore, an emulsion containing a starch hydrolyzate was prepared, and the emulsion was not powdered, diluted with water to the same concentration as in Test Examples 1 and 2, and the particle diameter increase rate of the diluted emulsion was confirmed.
　具体的には、硬化ヤシ油（「硬化ヤシ油」不二製油社製）２０質量％、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－５７０」三菱化学フーズ社製、ＨＬＢ５）２．５質量％、澱粉加水分解物Ｄ～Ｉ（三和澱粉工業社製、サンデックシリーズ、詳細を表５に示す）２７．５質量％および水５０質量％を混合した。この混合液を６５℃でホモミキサーを用いて分散させた後、高圧乳化機を用いて乳化し、得られた乳化液のうち２．２ｇを１００ｍｌの水に分散した希釈乳化液を調製した。残りの乳化液は、噴霧乾燥機で乾燥して、各々、澱粉加水分解物の異なる粉末組成物を得た。各々を粉末組成物Ｄ～Ｉとする。 Specifically, 20% by mass of hydrogenated coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.), sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570”, Mitsubishi Chemical Foods, Inc. HLB5) 2.5% by mass, starch hydrolyzate D to I (manufactured by Sanwa Starch Co., Ltd., Sandeck series, details are shown in Table 5) and 27.5% by mass and water 50% by mass were mixed. This mixed liquid was dispersed at 65 ° C. using a homomixer and then emulsified using a high-pressure emulsifier, and a diluted emulsion was prepared by dispersing 2.2 g of the obtained emulsion in 100 ml of water. The remaining emulsions were dried with a spray dryer to obtain different powder compositions of starch hydrolysates. Each is designated as powder compositions DI.
　得られた希釈乳化液を、２５℃、３５℃、４０℃、５５℃で１週間（１Ｗ）、および２週間（２Ｗ）保存したときの希釈乳化液の粒子のメジアン径増加率を以下の基準で評価した。メジアン径は、レーザ回折／散乱式粒子径分布測定装置（堀場製作所社製、ＬＡ－９５０Ｖ２）を用いて測定した。結果を表６に示す。 When the obtained diluted emulsion was stored at 25 ° C., 35 ° C., 40 ° C., and 55 ° C. for 1 week (1 W) and 2 weeks (2 W), the median diameter increase rate of the particles of the diluted emulsion was as follows: It was evaluated with. The median diameter was measured using a laser diffraction / scattering particle size distribution analyzer (Horiba, Ltd., LA-950V2). The results are shown in Table 6.
＜保存後のエマルションの粒子のメジアン径増加率＞
　◎：　増加率＝保存後の粒子のメジアン径／保存前の粒子のメジアン径が、２．５未満である
　○：　上記増加率が、２．５以上、３．５未満である
　△：　上記増加率が、３．５以上、４．５未満である
　×：　上記増加率が、４．５以上である <Median diameter increase rate of emulsion particles after storage>
A: Increase rate = median diameter of particles after storage / median diameter of particles before storage is less than 2.5 ○: the increase rate is 2.5 or more and less than 3.5 Δ: increase above The rate is 3.5 or more and less than 4.5. X: The increase rate is 4.5 or more.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
［実施例５］
　硬化ヤシ油（「硬化ヤシ油」不二製油社製）２０質量％、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－５７０」三菱化学フーズ社製、ＨＬＢ５）２．５質量％、カゼインナトリウム（Ｔａｔｕａ社製）２．５質量％、澱粉加水分解物Ａ２７．５質量％および水４７．５質量％を混合した。この混合液を５０℃でホモミキサーを用いて分散させた後、高圧乳化機を用いて乳化し、得られた乳化液を噴霧乾燥機で乾燥して、粉末組成物（以下、「粉末組成物Ａ－３」と称す。）を得た。 [Example 5]
Hardened coconut oil ("Hardened coconut oil" manufactured by Fuji Oil Co., Ltd.) 20% by mass, sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) sugar ester S-570" manufactured by Mitsubishi Chemical Foods, HLB5) 2 0.5% by mass, sodium caseinate (manufactured by Tatua) 2.5% by mass, starch hydrolyzate A 27.5% by mass and water 47.5% by mass were mixed. This mixed solution was dispersed at 50 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier. The obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”). A-3 ”) was obtained.
［比較例３］
　澱粉加水分解物Ａを、澱粉加水分解物Ｃに変更した以外は、実施例５と同様にして粉末組成物（以下、「粉末組成物Ｃ－３」と称す。）を得た。　 [Comparative Example 3]
A powder composition (hereinafter referred to as “powder composition C-3”) was obtained in the same manner as in Example 5 except that the starch hydrolyzate A was changed to the starch hydrolyzate C.
［試験例４］
　１．１ｇの粉末組成物Ａ－３、Ｃ－３をそれぞれ１００ｍｌの水に溶解し、試験例１と同様に評価した。結果を表７に示す。 [Test Example 4]
1.1 g of the powder compositions A-3 and C-3 were each dissolved in 100 ml of water and evaluated in the same manner as in Test Example 1. The results are shown in Table 7.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
［試験例５］
　試験例３と同様の方法で、カゼインナトリウムの添加量の影響を確認した。
　具体的には、硬化ヤシ油（「硬化ヤシ油」不二製油社製）２０質量％、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－５７０」三菱化学フーズ社製、ＨＬＢ５）２．５質量％、澱粉加水分解物Ｈ２７．５質量％、および、０．００１～１．０質量％のカゼインナトリウムを水で１００質量％となるよう調製し、混合した。この混合液を６５℃でホモミキサーを用いて分散させた後、高圧乳化機を用いて乳化し、得られた乳化液２．２ｇを１００ｍｌの水に分散した希釈エマルションを調製した。得られた希釈乳化液を、４０℃で保存したときの経時的な層分離の度合いを観察し、乳化安定性を試験例１の基準で評価した。結果を表８に示す。 [Test Example 5]
In the same manner as in Test Example 3, the effect of the amount of sodium caseinate added was confirmed.
Specifically, 20% by mass of hydrogenated coconut oil (“Hardened coconut oil” manufactured by Fuji Oil Co., Ltd.), sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-570”, Mitsubishi Chemical Foods, Inc. HLB5) 2.5 mass%, starch hydrolyzate H27.5 mass%, and 0.001 to 1.0 mass% sodium caseinate were prepared to 100 mass% with water and mixed. The mixture was dispersed at 65 ° C. using a homomixer and then emulsified using a high-pressure emulsifier, and a diluted emulsion was prepared by dispersing 2.2 g of the obtained emulsion in 100 ml of water. The degree of layer separation over time when the obtained diluted emulsion was stored at 40 ° C. was observed, and the emulsion stability was evaluated according to the criteria of Test Example 1. The results are shown in Table 8.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
［実施例６］
　硬化ヤシ油（「硬化ヤシ油」不二製油社製）１６質量％、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－１１７０」三菱化学フーズ社製、ＨＬＢ１１）１．２５質量％、澱粉加水分解物Ａ３２．７５質量％および水５０質量％を混合した。この混合液を５０℃でホモミキサーを用いて分散させた後、高圧乳化機を用いて乳化し、得られた乳化液を噴霧乾燥機で乾燥して、粉末組成物（以下、「粉末組成物Ａ－４」と称す。）を得た。 [Example 6]
Hardened coconut oil ("Hardened coconut oil" manufactured by Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) sugar ester S-1170" manufactured by Mitsubishi Chemical Foods, HLB11) 1 .25% by mass, starch hydrolyzate A 32.75% by mass and water 50% by mass were mixed. This mixed solution was dispersed at 50 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier. The obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”). A-4 ") was obtained.
［実施例７］
　硬化ヤシ油に対し、モノグリセリン脂肪酸エステルを０．１質量％加え、水を４９．９質量％にした以外は、実施例６と同様にして、粉末組成物Ａ－５を得た。 [Example 7]
A powder composition A-5 was obtained in the same manner as in Example 6 except that 0.1% by mass of monoglycerin fatty acid ester was added to the hardened coconut oil to make water 49.9% by mass.
［実施例８］
　硬化ヤシ油に対し、ショ糖ラウリン酸エステル（「リョートー（登録商標）シュガーエステルＬ－１９５」三菱化学フーズ社製、ＨＬＢ１）を０．１質量％加え、水を４９．９質量％にした以外は、実施例６と同様にして、粉末組成物Ａ－６を得た。 [Example 8]
0.1% by mass of sucrose laurate ("Ryoto (registered trademark) sugar ester L-195" manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB1) was added to the hardened coconut oil to make water 49.9% by mass. Obtained a powder composition A-6 in the same manner as in Example 6.
［実施例９］
　硬化ヤシ油に対し、ショ糖ステアリン酸エステル（「リョートー（登録商標）シュガーエステルＳ－３７０」、ＨＬＢ３）を０．１質量％加え、水を４９．９質量％にした以外は、実施例６と同様にして、粉末組成物Ａ－７を得た。 [Example 9]
Example 6 except that 0.1% by mass of sucrose stearate (“Ryoto® Sugar Ester S-370”, HLB3) was added to the hydrogenated coconut oil to make 49.9% by mass of water. In the same manner as above, a powder composition A-7 was obtained.
［実施例１０］
　硬化ヤシ油に対し、ポリグリセリンベヘニン酸エステル（「リョートー（登録商標）ポリグリエステルＢ－１００Ｄ」三菱化学フーズ社製、ＨＬＢ３）を０．１質量％加え、水を４９．９質量％にした以外は、実施例６と同様にして、粉末組成物Ａ－８を得た。 [Example 10]
0.1% by mass of polyglycerin behenic acid ester (“Ryoto (registered trademark) polyglycerin B-100D, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB3)” is added to the hardened coconut oil, and 49.9% by mass of water. A powder composition A-8 was obtained in the same manner as in Example 6 except that
［試験例６］
　１．１ｇの粉末組成物Ａ－４～８をそれぞれ１００ｍｌの水に溶解し、３０℃又は５０℃で保存したときの経時的な層分離の度合いを観察し、乳化安定性を以下の基準で評価した。結果を表９に示す。 [Test Example 6]
1.1 g of the powder composition A-4 to 8 was dissolved in 100 ml of water, and the degree of layer separation over time when stored at 30 ° C. or 50 ° C. was observed. evaluated. The results are shown in Table 9.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
［実施例１１］
　硬化ヤシ油（「硬化ヤシ油」不二製油社製）１６質量％、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－７７０」三菱化学フーズ社製、ＨＬＢ１１）１．２５質量％、澱粉加水分解物Ａ３２．７５質量％および水５０質量％を混合した。この混合液を７０℃でホモミキサーを用いて分散させた後、高圧乳化機を用いて乳化し、得られた乳化液を噴霧乾燥機で乾燥して、粉末組成物（以下、「粉末組成物Ａ－９」と称す。）を得た。 [Example 11]
Hardened coconut oil ("Hardened coconut oil" manufactured by Fuji Oil Co., Ltd.) 16% by mass, sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) sugar ester S-770" manufactured by Mitsubishi Chemical Foods, HLB11) 1 .25% by mass, starch hydrolyzate A 32.75% by mass and water 50% by mass were mixed. This mixed solution was dispersed at 70 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier. The obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”). A-9 ") was obtained.
［実施例１２］
　あらかじめ、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－３７０」三菱化学フーズ社製、ＨＬＢ３）０．０８質量％を分散した硬化ヤシ油（「硬化ヤシ油」不二製油社製）１６質量％に、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－７７０」三菱化学フーズ社製、ＨＬＢ１１）１．２５質量％、澱粉加水分解物Ａ３２．６７質量％および水５０質量％を混合した。この混合液を７０℃でホモミキサーを用いて分散させた後、高圧乳化機を用いて乳化し、得られた乳化液を噴霧乾燥機で乾燥して、粉末組成物（以下、「粉末組成物Ａ－１０」と称す。）を得た。 [Example 12]
Hardened coconut oil (“hardened coconut oil”) in which 0.08% by mass of sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-370” manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB3) was previously dispersed. Sucrose fatty acid ester (sucrose stearate "Ryoto (registered trademark) sugar ester S-770", Mitsubishi Chemical Foods, Ltd., HLB11) 1.25% by mass, starch hydrolyzate A 32.67 mass% and 50 mass% water were mixed. This mixed solution was dispersed at 70 ° C. using a homomixer, and then emulsified using a high-pressure emulsifier. The obtained emulsion was dried using a spray dryer to obtain a powder composition (hereinafter referred to as “powder composition”). A-10 ").
［試験例７］
　２．０ｇの粉末組成物Ａ－９、Ａ－１０をそれぞれ１００ｍｌの水に溶解し、２０℃、２５℃、３０℃、４０℃、５０℃で３日間保存したときの平均粒子径増加率を試験例２と同様の基準で評価した。平均粒子径は、島津製作所社製ＳＡＬＤ－７１００を用いて測定した。
　結果を表１０に示す。 [Test Example 7]
2.0 g of powder compositions A-9 and A-10 were each dissolved in 100 ml of water and the average particle diameter increase rate when stored at 20 ° C., 25 ° C., 30 ° C., 40 ° C. and 50 ° C. for 3 days Evaluation was performed according to the same criteria as in Test Example 2. The average particle size was measured using SALD-7100 manufactured by Shimadzu Corporation.
The results are shown in Table 10.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
［実施例１３］
　試験例３と同様の方法で、疎水性低分子界面活性剤添加の影響を確認した。
　具体的には、あらかじめ、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－３７０」三菱化学フーズ社製、ＨＬＢ３）０．０８質量％を分散した硬化ヤシ油（「硬化ヤシ油」不二製油社製）１６質量％に、ショ糖脂肪酸エステル（ショ糖ステアリン酸エステル「リョートー（登録商標）シュガーエステルＳ－７７０」三菱化学フーズ社製、ＨＬＢ１１）１．２５質量％、澱粉加水分解物Ａ３２．６７質量％および水５０質量％を混合した。この混合液を７０℃でホモミキサーを用いて分散させた後、超高圧乳化機を用いて、１００ＭＰａで乳化し、得られた乳化液４．０ｇを１００ｍｌの水に分散した希釈乳化液を調製した。残りの乳化液は、噴霧乾燥機で乾燥して、粉末組成物Ａ－１１を得た。
　得られた希釈乳化液を、２０℃、２５℃、３０℃、４０℃、５０℃で４日間保存したときの平均粒子径増加率を試験例２と同様の基準で評価した。平均粒子径は、ナノ粒子径分布測定装置（島津製作所社製ＳＡＬＤ－７１００）を用いて測定した。結果を表１１に示す。 [Example 13]
In the same manner as in Test Example 3, the effect of adding a hydrophobic low molecular surfactant was confirmed.
Specifically, hydrogenated coconut oil (“Sucrose stearate“ Ryoto (registered trademark) Sugar ester S-370 ”manufactured by Mitsubishi Chemical Foods, Ltd., HLB3) 0.08% by mass in advance is dispersed in advance. 16% by mass of hardened coconut oil “Fuji Oil Co., Ltd.” and 1.25% by mass of sucrose fatty acid ester (sucrose stearate “Ryoto (registered trademark) sugar ester S-770”, Mitsubishi Chemical Foods Co., Ltd., HLB11) , Starch hydrolyzate A 32.67% by mass and water 50% by mass were mixed. This mixed solution was dispersed at 70 ° C. using a homomixer and then emulsified at 100 MPa using an ultrahigh pressure emulsifier, and a diluted emulsion was prepared by dispersing 4.0 g of the obtained emulsion in 100 ml of water. did. The remaining emulsion was dried with a spray dryer to obtain a powder composition A-11.
The average particle diameter increase rate when the obtained diluted emulsion was stored at 20 ° C., 25 ° C., 30 ° C., 40 ° C., and 50 ° C. for 4 days was evaluated according to the same criteria as in Test Example 2. The average particle size was measured using a nanoparticle size distribution measuring device (SALD-7100 manufactured by Shimadzu Corporation). The results are shown in Table 11.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
［実施例１４］
　インスタントティー０．１５質量％、砂糖７．０質量％、脱脂粉乳１．９質量％、粉末組成物Ａ－１を３．２質量％、ショ糖脂肪酸エステル（ショ糖パルミチン酸エステル「リョートー（登録商標）シュガーエステルＰ－１５７０」三菱化学フーズ社製）０．０３質量％、及び水（残部）を混合し、充分に撹拌して溶解させた後、高圧ホモジナイザーで乳化した。これを、ＵＨＴ殺菌した後、ＰＥＴボトルに充填し、乳成分を含有するＰＥＴボトル詰めミルクティーを得た。このミルクティーは冷蔵および室温２ヶ月保管後も良好な安定性であった。 [Example 14]
Instant tea 0.15% by mass, sugar 7.0% by mass, skim milk powder 1.9% by mass, powder composition A-1 3.2% by mass, sucrose fatty acid ester (sucrose palmitate ester “Ryoto (registered) (Trademark) Sugar Ester P-1570 (Mitsubishi Chemical Foods Co., Ltd.) 0.03% by mass and water (remainder) were mixed, sufficiently stirred and dissolved, and then emulsified with a high-pressure homogenizer. This was UHT sterilized and then filled into a PET bottle to obtain a PET bottled milk tea containing milk components. This milk tea was in good stability after refrigeration and storage at room temperature for 2 months.
［実施例１５］
　粉末組成物Ａ－１をＡ－１０とした以外は、実施例１３と同様にして、ＰＥＴボトル詰めミルクティーを得た。このミルクティーは冷蔵および室温２ヶ月保管後も良好な安定性であった。 [Example 15]
A PET bottled milk tea was obtained in the same manner as in Example 13 except that the powder composition A-1 was changed to A-10. This milk tea was in good stability after refrigeration and storage at room temperature for 2 months.
　本発明を詳細にまた特定の実施態様を参照して説明したが、本発明の精神と範囲を逸脱することなく様々な変更や修正を加えることができることは当業者にとって明らかである。本出願は２０１３年６月２６日出願の日本特許出願（特願２０１３－１３４０４０）に基づくものであり、その内容はここに参照として取り込まれる。 Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention. This application is based on a Japanese patent application filed on June 26, 2013 (Japanese Patent Application No. 2013-134040), the contents of which are incorporated herein by reference.

Claims (11)

  1. 　脂溶性物質、澱粉加水分解物及び低分子界面活性剤を含有する粉末組成物であって、
    　前記澱粉加水分解物が、ゲル浸透クロマトグラフィーで分子量分布を測定した際の総ピーク面積に対する分子量８５００以上１８５００以下の範囲のピーク面積の割合が１５％以下であることを特徴とする粉末組成物。     A powder composition containing a fat-soluble substance, a starch hydrolyzate and a low molecular surfactant,
    The powder composition, wherein the starch hydrolyzate has a peak area ratio in the range of molecular weight of 8500 to 18500 with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography is 15% or less.
  2. 　前記脂溶性物質が食用油脂である、請求項１に記載の粉末組成物。 The powder composition according to claim 1, wherein the fat-soluble substance is an edible fat.
  3. 　前記低分子界面活性剤が食品用乳化剤である、請求項１または２に記載の粉末組成物。 The powder composition according to claim 1 or 2, wherein the low molecular surfactant is a food emulsifier.
  4. 　前記澱粉加水分解物の重量平均分子量が９０００以下である、請求項１～３のいずれか一項に記載の粉末組成物。 The powder composition according to any one of claims 1 to 3, wherein the starch hydrolyzate has a weight average molecular weight of 9000 or less.
  5. 　前記澱粉加水分解物の重量平均分子量が５００００以上である、請求項１～３のいずれか一項に記載の粉末組成物。　 The powder composition according to any one of claims 1 to 3, wherein the starch hydrolyzate has a weight average molecular weight of 50,000 or more. *
  6. 　実質的にカゼインナトリウムを含有しない、請求項１～５のいずれか一項に記載の粉末組成物。 The powder composition according to any one of claims 1 to 5, which contains substantially no sodium caseinate.
  7. 　請求項１～６のいずれか一項に記載の粉末組成物を含有する、飲料。　 A beverage containing the powder composition according to any one of claims 1 to 6. *
  8. 　さらに、乳成分を含有する、請求項７に記載の飲料。 Furthermore, the drink of Claim 7 containing a milk component.
  9. 　さらに、静菌性乳化剤を含有する請求項７または８に記載の飲料。 The beverage according to claim 7 or 8, further comprising a bacteriostatic emulsifier.
  10. 　コーヒーまたは紅茶飲料である、請求項７～９のいずれか一項に記載の飲料。 The beverage according to any one of claims 7 to 9, which is a coffee or tea beverage.
  11. 　脂溶性物質、澱粉加水分解物及び低分子界面活性剤を含有する粉末組成物の製造方法であって、　　
    　前記澱粉加水分解物として、ゲル浸透クロマトグラフィーで分子量分布を測定した際の総ピーク面積に対する、分子量８５００以上１８５００以下の範囲のピーク面積の割合が１５％以下である澱粉加水分解物を用い、　
    　前記澱粉加水分解物、脂溶性物質、低分子界面活性剤及び水を混合して混合液を調製し、
    　前記混合液を乳化して乳化液を得た後、
    　前記乳化液を噴霧乾燥または凍結乾燥することを特徴とする、粉末組成物の製造方法。     A method for producing a powder composition comprising a fat-soluble substance, a starch hydrolyzate and a low molecular surfactant,
    As the starch hydrolyzate, a starch hydrolyzate in which the ratio of the peak area in the molecular weight range of 8500 to 18500 is 15% or less with respect to the total peak area when the molecular weight distribution is measured by gel permeation chromatography,
    Mixing the starch hydrolyzate, fat-soluble substance, low molecular surfactant and water to prepare a mixture,
    After emulsifying the mixture to obtain an emulsion,
    A method for producing a powder composition, characterized in that the emulsion is spray-dried or freeze-dried.
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