WO2016114404A1 - Method for producing pulverulent fat and oil containing highly unsaturated fatty acid and method for producing baked product - Google Patents

Abstract

Provided is a method for producing a pulverulent fat and oil by heating and drying an oil-in-water emulsion containing an oil and fat and a diluting agent, wherein the foul smell and flavor expression (off-taste) caused by a highly unsaturated fatty acid and a deterioration smell caused by a highly unsaturated fatty acid preserved for a long time can be minimized, and the flowability and in-water solubility of the powder are excellent. Further provided is a method for producing a baked product. The present invention is characterized in that an oil-in-water emulsion is heated and dried, said emulsion containing: (A) an oil and fat containing an oil containing a highly unsaturated fatty acid and an oil having an iodine number of less than 50, the solid fat content at 30˚C being 8% or higher; and (B) a diluting agent.

Description

Method for producing powdered fats and oils containing polyunsaturated fatty acids and method for producing baked products

The present invention relates to a method for producing powdered fats and oils containing highly unsaturated fatty acids and a method for producing a baked product.

In the unsaturated fatty acid, the fatty acid having the third double bond from the terminal carbon is called “ω3 fatty acid”, and the sixth fatty acid is called “ω6 fatty acid”. These fatty acids are essential fatty acids that are not synthesized in the body, and ω3-fatty acids are ω6-fatty acids such as cardiovascular disease prevention, memory learning maintenance, dementia, antitumor, anti-inflammatory, etc. Has various physiological activities such as dysmenorrhea improving effect, hepatocyte protecting effect, blood cholesterol level reducing effect, etc., and is recommended to be taken.

Such fats and oils containing polyunsaturated fatty acids have their own unique flavor (disgusting taste) even if they are refined. Therefore, when ingested for health maintenance, promotion, disease prevention, improvement, etc., the fats and oils themselves are tasteless, and the flavor of other ingredients is used when eating as it is or when mixed with other ingredients. It is desired that it can be used without impairing the performance. In addition, since fats and oils containing highly unsaturated fatty acids contain many double bonds, they easily oxidize during storage and generate a deteriorating odor. Therefore, it is also desired to suppress the deterioration odor.

Polyunsaturated fatty acids are liquid at normal temperature, and fats and oils containing a large amount of these are also liquid at normal temperature. For this reason, powdery fats and oils are pulverized with an excipient or the like to improve the action of suppressing the deterioration odor and the mixing with other materials.

Conventionally, as a general method for producing powdered fats and oils, there are known a method of adsorbing fats and oils to excipients, a method of pulverizing solid fats and oils at room temperature, a freeze drying method, a heat drying method, etc. However, the heat drying method is used as a method suitable for satisfying the properties generally required for powdered fats and oils. In this heat-drying method, for example, an oil phase containing an excipient and an oil phase containing an oil and fat are stirred and homogenized to obtain an oil-in-water emulsion, and this is heated and dried to produce powdered oil and fat. Heat drying is performed by, for example, supplying an oil-in-water emulsion to the inlet of a spray dryer, blowing high-temperature hot air, and spraying it into a tank of the spray dryer.

However, since the heat drying method is a high temperature condition, there is a concern about a strong off-flavor caused by the highly unsaturated fatty acid when using fats and oils containing the highly unsaturated fatty acid. If there is a strong off-flavor, there is an unpleasant odor when dissolved in water and the aftertaste may worsen. Also, when mixed with various foods as a food material, this strange odor becomes a problem.

As a technique for suppressing deterioration odor caused by highly unsaturated fatty acids due to long-term storage, a technique using an antioxidant such as δ-tocopherol, ascorbic acid, citric acid, malic acid or a salt thereof (see Patent Document 1, etc.) And the technique (refer patent document 2, 3 etc.) which adds a flavor is performed. However, antioxidants cannot suppress strong off-flavors and flavors caused by highly unsaturated fatty acids. In addition, the flavor can mask the flavor and flavor deterioration caused by highly unsaturated fatty acids, but the flavor of the flavor itself may remain, and in that case, the flavor is utilized when mixed with other ingredients. I can't.

As an approach by fats and oils to the above problems, a technique for performing a transesterification reaction has been proposed (Patent Document 4). However, since the transesterification reaction is a reaction at a high temperature, highly unsaturated fatty acids are easily oxidized. In addition, it is a reaction under high temperature, and it is difficult to satisfy productivity because it requires washing to produce other oils and fats in the production machine.

Patent Document 5 proposes a technique for stabilizing powdered fats and oils by using DHA and EPA as fat components of powdered fats and oils such as medium chain fatty acid triglycerides (MCT). .

JP-A-9-263784 JP-A-3-263499 JP-A-7-274823 JP-A-6-287593 JP 2008-188010 A

However, the technique described in Patent Document 5 is compatible with highly unsaturated fatty acid-containing oils and fats and oils used in combination therewith, as it is described that an oil film is formed on the outside of a fat-soluble material such as DHA. However, since only the fats and oils to be used are solidified, it is difficult to satisfy the strong off-flavor attributed to highly unsaturated fatty acids and the suppression of deteriorated odor attributed to highly unsaturated fatty acids due to long-term storage. Moreover, since a hydrophilic emulsifier is used, water is poorly evaporated and the fluidity of the powdered oil cannot be satisfied.

The present invention has been made in view of the circumstances as described above, and in the method for producing powdered fats and oils by heating and drying an oil-in-water emulsion containing fats and excipients, an unpleasant odor caused by highly unsaturated fatty acids. And production method and calcined product of powdered fats and oils which can suppress deterioration odor caused by highly unsaturated fatty acids due to long-term storage, and expression of flavor (disgusting taste) and good powder fluidity and water solubility It is an object to provide a manufacturing method.

In order to solve the above-described problems, the powdered fat of the present invention contains a highly unsaturated fatty acid-containing fat and oil and an oil having an iodine value of less than 50, and the solid fat content at 30 ° C. is 8% or more. The oil-in-water emulsion containing the fat (A) and the excipient (B) is heat-dried.

The method for producing a baked product according to the present invention is characterized in that after the powdered fats and oils are produced by the above-described method, the confectionery bread dough blended with the powdered fats and oils is baked.

According to the present invention, it is possible to suppress off-flavors and flavors caused by highly unsaturated fatty acids, deterioration odors caused by highly unsaturated fatty acids due to long-term storage, and flowability of powder and solubility in water Is also good.

The present invention is described in detail below.
1. Oil (A)
The fats and oils (A) used in the production of powdered fats and oils in the present invention contain highly unsaturated fatty acid-containing fats and oils and oils having an iodine value of less than 50, and the solid fat content at 30 ° C is 8% or more. is there.

By using such fats and oils (A), it is possible to suppress a strong off-flavor and flavor expression (disgusting taste) caused by highly unsaturated fatty acids and a deterioration odor caused by highly unsaturated fatty acids due to long-term storage. Furthermore, the fluidity of the powder is good.

Polyunsaturated fatty acids contained in highly unsaturated fatty acid-containing fats and oils are unsaturated fatty acids having two or more unsaturated bonds. For example, α-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (ω3 fatty acids) DHA), ω6-fatty acid linoleic acid, γ-linolenic acid, arachidonic acid and the like.

Oils containing highly unsaturated fatty acids containing α-linolenic acid as highly unsaturated fatty acids include perilla oil, sesame oil, linseed oil and the like.

Examples of highly unsaturated fatty acid-containing fats and oils containing EPA and DHA as highly unsaturated fatty acids include fish oil and seaweed oil.

Examples of highly unsaturated fatty acid-containing fats and oils containing γ-linolenic acid as highly unsaturated fatty acids include evening primrose oil and borage oil.

The above-mentioned highly unsaturated fatty acid-containing fats and oils precipitate the oil by cooling and remove and separate the solid part, or selectively hydrolyze the ester bonds of the constituent fatty acids other than the highly unsaturated fatty acids in the triglyceride with lipase or the like, By removing the polyunsaturated fatty acid, the content of the highly unsaturated fatty acid can be increased.

Highly unsaturated fatty acid-containing fats and oils may be used singly or in combination of two or more.

The content of highly unsaturated fatty acid-containing fats and oils can be increased by increasing the amount of highly unsaturated fatty acids in powdered fats and oils, so that a higher amount of highly unsaturated fatty acids can be ingested per unit amount of powdered fats and oils. More than 50 mass% and less than 92 mass% are preferable.

In the present invention, the content of the fat (A) used for the production of powdered fats and oils is preferably 30 to 80% by weight, more preferably 40 to 70% by weight, more preferably 40 to 70% by weight with respect to the powdered fats and oils (excluding moisture). 60% by mass is more preferable, and 40 to 55% by mass is particularly preferable. When the content is 80% by mass or less, the film is reinforced by the excipient (B) described later, and the fluidity of the powder is improved. In particular, when it is 55% by mass or less, the median diameter of oil droplets when powdered fats and oils are redissolved in water becomes less than 1 μm, and the effect of suppressing deterioration odor caused by highly unsaturated fatty acids due to long-term storage can be further enhanced.

The content of highly unsaturated fatty acid is preferably 8 to 40% by mass with respect to powdered fats and oils (excluding moisture). Within this range, a large amount of highly unsaturated fatty acid can be ingested per unit amount of the powdered oil and fat, and the fluidity of the powdered oil and fat can be improved.

The content of polyunsaturated fatty acids is determined by extracting the fats and oils from the powdered fats and oils by the Rose Godolib method and then using the standard fats and oils analysis test method (Japan Oil Chemistry Society) “2.4.2.2-2013 fatty acids. Composition (FID temperature rising gas chromatograph method))).

The fat and oil having an iodine value of less than 50 is not particularly limited as long as it is edible. For example, animal fats such as lard, beef tallow and milk fat, palm oil, coconut oil, palm kernel oil, Rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, and other vegetable oils and their fractionated oils, hardened oils, etc. A combination of more than one species can be used. Of these, at least one selected from hardened oils of animal and vegetable oils and palm fractionated hard oils is preferable.

Palm fractionated hard oil is a crystal part obtained by fractionating palm oil, and examples thereof include palm mid fraction and palm stearin, and these can be used alone or in combination of two or more. The iodine value of the palm fractionated hard oil is 10 to less than 50, preferably 20 to 40.

Oils with an iodine value of less than 50 have a lower iodine value and can suppress strong off-flavors, flavors, and deteriorated odors caused by highly unsaturated fatty acids with a small addition amount, and increase the amount of highly unsaturated fatty acids in fats and oils. Therefore, it is preferable because a large amount of highly unsaturated fatty acid can be ingested per unit amount of powdered oil. From this viewpoint, the iodine value is preferably 40 or less, more preferably 35 or less, still more preferably 10 or less, and particularly preferably 2 or less.

From the above viewpoint, the hardened oil of animal and vegetable oils and fats is preferably an extremely hardened oil having an iodine value of 2 or less, and among them, a palm hardened oil is preferable. In addition, it is said that the use of extremely hardened oil increases the risk of arteriosclerosis, and the content of trans acid, which has a concern for health effects, can be reduced.

Considering the point of further suppressing deterioration odor and flavor deterioration caused by highly unsaturated fatty acids by long-term storage by crystallization of the entire fat (A) containing highly unsaturated fatty acid-containing fats and oils, extremely hardened oil Palm fraction hard oil is preferable, and palm stearin which is palm extremely hardened oil and palm fraction hard oil is particularly preferable.

Fats and oils having an iodine value of less than 50 can be blended so that the solid fat content at 30 ° C. of the whole of the fats and oils (A) containing them is 8% or more.

The content of fats and oils having an iodine value of less than 50 is preferably 8 to 50% by mass with respect to the total amount of fats and oils (A).

In particular, when extremely hardened oil is used, its content is preferably 8 to 19% by mass relative to the total amount of oil (A), and when palm fractionated hard oil is used, its content is equal to the total amount of oil (A). The content is preferably 20 to 40% by mass.

In the present invention, the fat (A) used for the production of powdered fats and oils has a solid fat content at 30 ° C. of 8% or more, and has a solid fat content at 30 ° C. from the viewpoint of improving melting and solubility in the mouth. It is preferably 50% or less, and more preferably 20% or less.

Further, the fat / oil (A) preferably has a solid fat content at 10 ° C. of 30% or less, and more preferably 20% or less.
2. Excipient (B)
In the present invention, the excipient (B) used for the production of the powdered oil / fat functions as a coating material, and the powdered oil / fat after heating and drying is covered with the excipient (B) (capsule) It has become a shape.

Examples of the excipient (B) include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and other proteins, degradation products of these proteins, glucose, fructose Monosaccharides such as galactose and mannose, disaccharides such as lactose, sucrose, maltose and trehalose, polysaccharides such as starch, dextrin and oligosaccharide, thickening polysaccharides and sugar alcohols. These may be used alone or in combination of two or more.

Examples of milk protein include acid casein, rennet casein, sodium caseinate, potassium casein, whey protein, milk peptides that are enzyme degradation products thereof, milk protein concentrate, total milk protein, and the like. Among these, those in a non-micellar state such as sodium caseinate, potassium caseinate, whey protein, milk peptide, and acid casein are preferable in terms of improving the emulsion stability.

As the starch, for example, carboxymethyl starch obtained by using potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca, etc. as a raw material. And esterified phosphate starch, octenyl succinate starch, acetate starch, etherified hydroxypropyl starch, wet heat-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, and the like.

Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and a commercially available product can be used. Examples of starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat.

The dextrin preferably has a DE of 30 or less. By using a dextrin having a DE of 30 or less, when it is pulverized by heat drying, the film ability to the fat (A) is further enhanced, and further deteriorated odor and flavor deterioration due to highly unsaturated fatty acids due to long-term storage Can be suppressed.

The DE of dextrin is more preferably 20 or less, and further preferably 10-20. If it is within this range, the film ability is high and the sweetness is low, so the powdered oil itself is tasteless, and it is used without losing the flavor of other ingredients when eating as it is or when mixed with other ingredients. be able to.

The DE (DextroseextEquivalent) of dextrin is an index of the chain length of glucose residue, which is a structural unit of dextrin, and is a value indicating the content (%) of reducing sugar in dextrin. The DE value can be measured by the Wilstaetter Suder method.

Commercially available dextrin can be used, for example, Paindex # 100, Paindex # 1, Max 1000, Paindex # 2, Paindex # 3, Max 2000N, TK-16 (above Matsutani Chemical Industry Co., Ltd.) SANDEK # 30, SANDEK # 70, SANDEK # 70FN, SANDEK # 100 (the above is manufactured by Sanwa Starch Co., Ltd.), N.C. S. D100, N.I. S. D300, N.I. S. D500, N.I. S. D700, N.I. S. DL-P (the above is manufactured by Sanei Saccharification Co., Ltd.).

The content of dextrin is preferably 20 to 70% by mass, more preferably 25 to 50% by mass, based on the total amount of powdered fats and oils (excluding moisture).

The excipient (B) preferably contains a dextrin having a DE of 30 or less. By using a dextrin of DE30 or less and a thickening polysaccharide in combination as an excipient (B), the filming ability to fats and oils (A) is further enhanced, a strong off-flavor due to highly unsaturated fatty acids, and a high degree of unsatisfactory by long-term storage Deteriorated odor caused by saturated fatty acids can be further suppressed.

Examples of the thickening polysaccharide include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin.

The mass ratio of dextrin having DE30 or less to the thickening polysaccharide is preferably 5 to 100, more preferably 7 to 50, and further preferably 15 to 50. Within this range, the film ability to the fat (A) is further strengthened, the above effect is further improved, and the thickening of the oil-in-water emulsion before pulverization can be suppressed, so the production efficiency is improved. .

The content of the thickening polysaccharide is preferably 0.1 to 10% by mass, more preferably 0.5 to 6% by mass, based on the total amount of powdered fats and oils (excluding moisture). Within this range, the effect of suppressing the flavor and odor and the fluidity of the powder are improved.

The thickening polysaccharide is preferably at least one selected from pullulan and gum arabic. When these are used, the film-forming ability to fats and oils (A) is further strengthened, and it is possible to further suppress a strong off-flavor attributed to highly unsaturated fatty acids and a deteriorated odor attributed to highly unsaturated fatty acids due to long-term storage. Pullulan is used because of its low viscosity when preparing an oil-in-water emulsion at the time of manufacture, improving productivity, and lowering the oxygen permeability of the film when pulverized, and further suppressing deterioration odor It is more preferable.

Pullulan is a polysaccharide in which maltotriose obtained by culturing filamentous fungi (Aureobasidium pullulans) is regularly α-1,6-linked, and commercially available product is “Pullan” (manufactured by Hayashibara Co., Ltd.). ) Etc. can be used.

The gum arabic is not particularly limited as long as it is mainly composed of polysaccharides obtained from the secretions of leguminous gum arabes or other related plants, for example, dried secretions or dried secretions. , Pulverized secretory fluid in water and spray dried, secreted fluid dissolved in water, desalted and spray dried. Examples of commercially available products include “Gum Arabic SD” (manufactured by Saneigen FFI Co., Ltd.), “Arabic Cole SS” (Sanei Pharmaceutical Trading Co., Ltd.), and the like.

In addition to the dextrin of DE30 or less and the thickening polysaccharide, it is preferable to further contain trehalose as the excipient (B). By containing trehalose, flavor deterioration caused by highly unsaturated fatty acids due to long-term storage can be further suppressed.
3. Other ingredients (C)
In this invention, an emulsifier can also be mix | blended with powdered fats and oils as other components (C) as needed.

The emulsifier is not particularly limited as long as it is for food. For example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene Glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like can be used.

Among these, it is preferable to use a lipophilic glycerin fatty acid ester. By containing the lipophilic glycerin fatty acid ester, the compatibility of the fat (A) can be improved, the crystallization of the whole fat (A) can be promoted, and deterioration due to highly unsaturated fatty acids due to long-term storage Odor can be further suppressed. In addition, the solubility of powdered fats and oils in water is further improved.

As the lipophilic glycerin fatty acid ester, those having an HLB of 1 to 10, such as monoglycerin fatty acid ester, diglycerin fatty acid ester, and organic acid glycerin fatty acid ester can be used. These may be used alone or in combination of two or more. In particular, those mainly composed of saturated fatty acids are preferred, and the melting point is preferably 55 ° C. or higher.

Here, the HLB value can be obtained by the Griffin equation (Atlas method).
The melting point can be measured by the melting point measurement (B-233) method described in the “Food Additives Official Document Manual”.

The content of the lipophilic glycerin fatty acid ester is preferably 0.1 to 5.0% by mass with respect to the total amount of the fat (A). If it is this range, the said effect will express and it can also suppress that the taste of an emulsifier and the solubility to water of powdered fats and oils fall.

In the present invention, powdered fats and oils may be blended with other components (C) such as antioxidants and flavors as long as the effects of the present invention are not impaired.

By containing this antioxidant, it is possible to further suppress the deterioration odor caused by highly unsaturated fatty acids due to long-term storage. As the antioxidant, both oil-soluble and water-soluble can be used. Specifically, ascorbic acid or a derivative thereof, erythorbic acid or a derivative thereof, tocopherol, flavonoids, phenolic acids, lignans, curcumins And coumarins.

Ascorbic acid or derivatives thereof include L-ascorbic acid, sodium L-ascorbate, potassium L-ascorbate, calcium L-ascorbate, L-ascorbic acid phosphate, magnesium salt of L-ascorbic acid phosphate, L-ascorbic acid sulfate, disodium salt of L-ascorbic acid sulfate, L-ascorbic acid fatty acid ester (fatty acids include myristic acid, palmitic acid, stearic acid), L-ascorbic acid 2-glucoside, etc. Can be mentioned.

Examples of erythorbic acid or derivatives thereof include erythorbic acid, sodium erythorbate, potassium erythorbate, calcium erythorbate, erythorbic acid phosphate, and erythorbic acid sulfate.

As the tocopherol, those having various chemical structures such as α-type, β-type, γ-type and δ-type are known, and any of them can be used in the present invention.

Flavonoids include catechin, anthocyanin, flavone, isoflavone, flavan, flavanone, rutin and the like.

Examples of phenolic acids include chlorogenic acid, ellagic acid, gallic acid, propyl gallate, and the like.

Among these, when ascorbic acid, ascorbic acid derivatives, and catechin are used, the effect of suppressing deterioration odor due to long-term storage is strong, and ascorbic acid and ascorbic acid derivatives are preferred in terms of flavor. Moreover, when using protein as an excipient | filler (B), protein aggregation can be suppressed by using ascorbic acid fatty acid ester which is an oil-soluble ascorbic acid derivative, and emulsification becomes stable. Among them, L-ascorbyl palmitate (vitamin C palmitate) is preferred because it has a low melting point and can be used without being heated at the time of production. In addition, lecithin is preferably used in combination in order to improve the solubility of L-ascorbyl palmitate in the oil (A).

Flavor can further suppress flavor deterioration due to highly unsaturated fatty acids due to long-term storage by containing this. Flavors can be either oil-soluble or water-soluble, specifically citrus-derived (lemon, orange, kabosu, yuzu, lime, grapefruit), milk-derived (butter, milk, cheese), ginger, garlic, Examples include those derived from leek, yam, wasabi and herbs (rosemary, mint, lemon balm, lemongrass, oregano, basil, lavender).

Among these, flavors derived from citrus are preferable, and when added to the aqueous phase, flavor expression due to the flavor can also be suppressed. That is, powdered fats and oils themselves are tasteless, and can be used without sacrificing the flavor of other materials when eating as it is or when mixed with other materials.

The flavor content is preferably 0.01 to 0.5% by mass relative to the total amount of the fat (A).
4). Production of powdered oil and fat In the present invention, the powdered oil and fat is, for example, an oil-in-water type blended with other raw materials such as oil and fat (A), excipient (B), water, and other components (C) as necessary. After emulsification, the oil-in-water emulsion can be heated and dried to be powdered. Below, an example of the manufacturing method of the powdered fats and oils of this invention is demonstrated.

An oil-in-water emulsion is prepared by preparing an aqueous phase containing an excipient (B) and an oily phase containing an oil (A), stirring them with a homomixer and the like, and then homogenizing them with a homogenizer and the like. And then dried by heating to obtain a powdered fat. The aqueous phase and the oil phase are preferably heated to 50 to 90 ° C., more preferably 65 to 85 ° C., so that the added components are completely dissolved. The emulsification step is preferably performed by adjusting the temperature to 50 to 90 ° C, more preferably 65 to 85 ° C. Highly unsaturated fatty acid-containing fats and oils are deteriorated by oxidation of fats and oils at high temperatures, producing a strange odor during production, and the flavor of the powdered fats and oils itself is deteriorated. It is particularly preferable to carry out at 70 ° C. As a method for heat-drying and pulverizing the oil-in-water emulsion, a generally known spray drying method can be used. The excipient (B) functions as a coating material, and the powdered fat after drying has a shape in which the fat (A) is covered (encapsulated) with the excipient (B). More specifically, in the present invention, powdered fats and oils can be produced by the following steps.

In the emulsification step, the above raw materials are put into an agitation tank of an emulsifier and agitated and mixed, and then the oil droplet size is refined by a pressure type homogenizer.

The amount of water blended is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass with respect to 100 parts by mass of the total amount of raw materials other than water.

The blending procedure is not particularly limited. For example, a water-soluble raw material such as excipient (B) is added to water, stirred under heating to completely dissolve, and then stirred with a homomixer. The oil phase containing the oil (A) can be emulsified by dropwise addition.

The obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer. For example, a commercially available pressure homogenizer can be used to homogenize by applying a pressure of about 10 to 250 kgf / cm ² to reduce the oil droplet size.

Next, the emulsified liquid whose oil droplet size is refined is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above. The spray-dried powdered fat is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used.

Next, after the spray-dried powdered oil / fat is taken out from the tank of the spray-dryer, the powdered oil / fat can be produced by cooling with cold air while being conveyed by a vibrating fluidized tank or the like. In addition, a heat sterilization process etc. can also be provided at an appropriate time.

From the viewpoint of suppressing deterioration, powder oil is preferably filled with nitrogen.

The powdered fats and oils obtained by the present invention are obtained by drying an oil-in-water emulsion, and when added to water, the original oil-in-water emulsion is obtained and fine oil droplets are redispersed. The median diameter of the oil droplet after re-dissolution is, for example, 0.3 to 2 μm, preferably 0.5 to 1.2 μm, and more preferably 0.5 to less than 1 μm.

In addition, the finally obtained powdered oil contains about 0.5 to 4.0% by mass of water.

In the above process for producing powdered fats and oils, in a preferred embodiment, an oil is contained in the oil phase and the oil-in-water emulsion containing the fat (A) in the water phase and the excipient (B) in the water phase. The oil-in-water emulsion containing alcohol is dried under heating.

More specifically, an alcohol is added to the aqueous phase, and the aqueous phase and the oil phase containing the alcohol are emulsified into an oil-in-water type in the above-described step, and then the oil-in-water emulsion is heated and dried to be powdered. . By adding alcohol to the aqueous phase, it is possible to volatilize the off-flavor component resulting from the highly unsaturated fatty acid contained in the fat (A) during powdering, and the off-flavor can be further reduced. Moreover, the flavor of powdered fats and oils can be improved. If the off-flavor is reduced by volatilizing the off-flavor with the alcohol during heat drying, it is presumed to contribute to the improvement of the flavor.

Alcohol is not particularly limited as long as it can be used for food, and examples thereof include ethanol, alcoholic beverages, miso, and alcohol preparations.

Among these, it is preferable to use ethanol because the higher the alcohol content, the lower the added amount. The amount of alcohol added is preferably 0.01 to 10% by mass with respect to the total amount (solid content) excluding water of the oil-in-water emulsion. Within this range, the off-flavor attributed to highly unsaturated fatty acids can be reduced, and the emulsion stability when producing an oil-in-water emulsion before pulverization can also be suppressed.

In addition, the powdery fat finally obtained by the method of adding the above alcohol may contain 1 mass% or less of alcohol-derived residual components.
5. Food / beverage products using powdered fats and oils The powdered fats and oils obtained by this invention can maintain a favorable flavor over a long period of time since generation | occurrence | production of the nasty smell at the time of a preservation | save does not occur easily. Moreover, the fluidity of the powder and the solubility in water are also good. Therefore, it can be used for a wide range of foods and drinks, such as confectionery bread, soups, sauces, beverages, fly batters, snacks, seafood products, livestock products, mixed flour, fortified foods, supplements, pet food, It can be suitably used for feed and the like.

The powdered fats and oils obtained by the present invention can be suitably used for fired products. A baked product is manufactured by baking the confectionery bread dough which mix | blended this powdered fats and oils.

Examples of the baked bread include pastries such as white bread, roll bread, French bread, sweet bread, Danish, croissant, and pie.

Examples of the baked goods of the baked product include cookies, biscuits, stollen, panettone, kuguroff, brioche, donut, butter cake, pound cake, sponge, bushe, hot cake, waffle and the like.

The fats and oils (A) used in the production of powdered fats and oils in the present invention contain fats and oils having an iodine value of less than 50 together with fats and oils containing highly unsaturated fatty acids, and the solid fat content at 30 ° C is 8% or more. Therefore, by using such fats and oils (A), the influence of the highly unsaturated fatty acid odor on the flavor is small, and the flavor of the baked product is good. Moreover, even if the baked product is stored for a long period of time, oxidation of the highly unsaturated fatty acid is suppressed and a good flavor can be maintained. In addition, when antioxidants are used to suppress oxidation of fats and oils (A) containing highly unsaturated fatty acid-containing fats and oils that are easily oxidized, the color of the fired product becomes strong due to the influence of the antioxidants, and the product value is low It is easy to become. However, in the present invention, even if it contains an antioxidant, it is coated with the excipient (B) and is in the form of powdered oil and fat, so that the commercial value can be maintained without harming the color tone of the fired product. In addition, the deterioration of the fat (A) can be suppressed for a long time by the antioxidant.

When the baked product is bread, even when blended with fats and oils (A) containing highly unsaturated fatty acids, the odor caused by this is suppressed, the dough is hardly cut off, has excellent mechanical resistance, and has a large volume ( A bread having a large specific volume can be obtained. If the fats and oils blended in the dough is in a liquid form rather than a powder form (powder form), there is a problem that the dough is likely to be cut when the bread dough is manufactured. On the other hand, even if fats and oils obtained by pulverizing highly unsaturated fatty acid-containing fats and oils are used, it is difficult to satisfy both the cut of the dough and the suppression of odor caused by the highly unsaturated fatty acid-containing fats and oils. The fats and oils (A) used in the production of powdered fats and oils in the present invention contain fats and oils having an iodine value of less than 50 together with fats and oils containing highly unsaturated fatty acids, and the solid fat content at 30 ° C is 8% or more. Therefore, the dough is hardly cut off and excellent in mechanical resistance, and the odor caused by the highly unsaturated fatty acid-containing oil can be suppressed. Regarding dough breakage, the powdered fat produced by heat drying in the present invention has a small particle size after re-dissolution, so that it is finely dispersed around gluten during the preparation of bread dough, and the flexibility of the dough is obtained. It is considered that the fabric is less likely to break. In view of the fact that the thickening polysaccharide of excipient (B) increases the blending amount, the dough becomes hard and the dough tends to break, and so on. It is preferable to contain saccharides, and the mass ratio of dextrin to thickening polysaccharide is more preferably 5 to 100. Considering that both the mechanical resistance of the dough and the volume of bread are good, pullulan is preferred as the thickening polysaccharide. In consideration of further improving the mechanical resistance of the dough, it is preferable to add a lipophilic glycerin fatty acid ester such as a monoglycerin fatty acid ester as an emulsifier to the oil-in-water emulsion.

The baked product is obtained by blending the powdered fat obtained according to the present invention into a confectionery bread dough and baking the dough. Firing can be performed, for example, according to known methods and conditions.

The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into a baked product dough. For example, wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour Corn flour, rye flour, buckwheat flour, soybean flour and the like.

Moreover, since the powdered fats and oils obtained by this invention are powdery, this powdered fats and oils can be used suitably also as mixed powder mixed with the other powdery raw material mix | blended with confectionery bread dough.

The amount of powdered fats and oils obtained by the present invention in the dough varies depending on the type of baked product and is not particularly limited, but is, for example, 0.1 to 40 parts by mass with respect to 100 parts by mass of flour blended in the dough. When the baked product is bread, the amount of the powdered oil obtained according to the present invention is, for example, 0.1 to 20 parts by weight with respect to 100 parts by weight of flour blended in the dough, and the flavor of the baked bread is Considering further improvement, 0.1 to 15 parts by mass is preferable. Bread dough can be produced by the straight rice method, the middle seed method, the liquid seed method, the all-in-mix method, the middle seed method, or the like. When the baked product is a cookie, the amount of the powdered fat obtained according to the present invention is, for example, 0.1 to 30 parts by mass with respect to 100 parts by mass of flour mixed with the dough. The amount is preferably 0.1 to 20 parts by mass because the feeling is good.

In addition to cereal flour and the powdered fats and oils obtained by the present invention, the dough can be blended without particular limitation as long as it is usually blended with the dough of the baked product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, egg products, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), yeast, yeast food, cacao mass, cocoa powder, Chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, kinakome, tofu, soymilk, soy protein, swelling agent, sweetener, seasoning, spice, Coloring agents, flavors, enzymes and the like can be mentioned.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. In addition, the composition of Table 1, Table 2, Table 5, Table 6, and Tables 9 to 11 represents parts by mass. The fats and excipients of Examples 1-42 in Table 1, Table 2, Table 5, and Table 10 correspond to the fats and oils (A) and the excipient (B).
(1) Analysis The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat / oil analysis test method (Japan Oil Chemistry Society).

The solid fat content (SFC) of the fats and oils was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemists' Society).

The median diameter at the time of re-dissolution of the powdered fats and oils was obtained by dissolving the powdered fats and oils in water so as to be 10% by mass, and measuring with a SALD-2300 wet laser diffractometer manufactured by Shimadzu Corp.
(2) Evaluation of powdered oil and fat <Production of powdered oil and fat>
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 1 and 2 and heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 1 and 2, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm ² using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Evaluation>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami), a taste concentration difference test, a food taste discrimination test, and a standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Odor of powder oil]
After storing at 20 ° C. for 1 day, the presence or absence of a odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid-containing fats and oils was judged by 10 panelists. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
[Deterioration odor of powder oil]
After storing at 30 ° C. for 180 days, the panel 10 judges whether or not there is a deterioration odor. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: 9 people or more was evaluated to be a deterioration smell good without.
4 points: 8 to 7 people evaluated that there was no deterioration odor.
3 points: 6 to 5 people evaluated that there was no deterioration odor.
2 points: 4 to 3 people evaluated that there was no deterioration odor.
1 point: Two or less people evaluated it as good without deterioration odor.
[Flavor of powdered oil and fat]
After storing at 20 ° C. for one day, powder fats and oils were ingested by 10 panelists, and the taste derived from highly unsaturated fatty acid-containing fats and oils was judged. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without any taste.
4 points: Eight to seven persons evaluated that they were good without taste.
3 points: 6 to 5 persons evaluated that they were good without taste.
2 points: 4 to 3 people evaluated that they were good without taste.
1 point: No more than 2 people evaluated it as being good without taste.
[Flowability of powder oil]
Powdered oil and fat was picked up and evaluated by the following criteria by touch and visual observation.
Evaluation criteria 5 points: The powder is uniform and the fluidity is very good.
4 points: Powder is uniform and fluidity is good.
3 points: Powder is slightly non-uniform, but fluidity is good.
2 points: Non-uniform powder and poor fluidity.
1 point: The powder is non-uniform and the fluidity is quite poor.
[Solubility of powder oil]
3 g of powdered fats and oils were added to 197 g of water at 40 ° C., stirred for 30 seconds with a spoon, and the method for dissolving the powdered fats and oils was evaluated according to the following criteria.
Evaluation criteria 5 points: No unmelted residue.
4 points: There is not much undissolved residue.
3 points: There is a little unmelted residue.
2 points: There is unmelted residue.
1 point: There is considerable unmelted residue.
The evaluation results are shown in Tables 3 and 4. Note that * 1 to * 12 in Table 2 were the same as * 1 to * 12 in Table 1.

* 1 Emergy MS (manufactured by Riken Vitamin Co., Ltd.) Melting point 65 ° C, saturated acid content 97% HLB4.3
* 2 Emergy P-100 (manufactured by Riken Vitamin Co., Ltd.) Melting point 64 ° C, saturated acid content 97% HLB4.3
* 3 Lecithin M (made by Showa Sangyo Co., Ltd.)
* 4 Vitamin C palmitate (DSM)
* 5 Paindex # 1 (Matsuya Chemical Co., Ltd.)
* 6 Paindex # 2 (Matsutani Chemical Industry Co., Ltd.)
* 7 Paindex # 3 (Matsutani Chemical Industry Co., Ltd.)
* 8 Paindex # 6 (Matsutani Chemical Industry Co., Ltd.)
* 9 Pullulan (Made by Hayashibara)
* 10 Gum Arabic SD (manufactured by Saneigen FFI Co., Ltd.)
* 11 SM-1200 (manufactured by Saneigen FFI Co., Ltd.)
* 12 Treha (Made by Hayashibara)

From Tables 1 to 4, powdered fats and oils containing oils and fats with iodine values of less than 50 together with fats and oils containing highly unsaturated fatty acids and blended with fats and oils (A) having a solid fat content at 30 ° C. of 8% or more were used. In Examples 1 to 18, even if the amount of highly unsaturated fatty acids in the powdered fats and oils is increased, there are abnormal odors and flavors caused by the highly unsaturated fatty acids (delicious taste) and deterioration odors caused by the highly unsaturated fatty acids due to long-term storage. Suppressed. Furthermore, the fluidity of the powder and the solubility in water were also good.

When a dextrin having a DE of 30 or less was used as the excipient (B), it was possible to further suppress off-flavors and deteriorated odors caused by highly unsaturated fatty acids, and the powder fluidity was also good. Moreover, when the dextrin of DE30 or less and a thickening polysaccharide were used together as an excipient | filler (B), the off-flavor and deterioration odor resulting from a highly unsaturated fatty acid were further suppressed. As for thickening polysaccharides, pullulan and gum arabic are particularly effective.

In addition, when lipophilic glycerin fatty acid ester was used as an emulsifier, each effect as described above was improved overall.

In producing powdered fats and oils, alcohol was added to the aqueous phase, and this oil-in-water emulsion was heat-dried and pulverized to particularly reduce off-flavors.
(3) Evaluation of bread blended with powdered fats and oils <Production of powdered fats and oils>
(Examples 19 to 30, Comparative Example 6)
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 5 and 6 and heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 5 and 6, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm ² using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Manufacture of plastic fat 1>
(Comparative Example 7)
An emulsifier and an antioxidant were added to the fats and oils shown in Table 6, heated to 70 ° C., dissolved and stirred, and then rapidly cooled and kneaded with a combinator to obtain a plastic fat 1 as a composition.
<Manufacture of fat 1>
(Comparative Example 8)
Emulsifiers and antioxidants were added to the fats and oils listed in Table 6, heated to 70 ° C., dissolved and stirred to obtain fats and oils 1 as a composition.
<Manufacture of bread>
Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium-sized dough.

After that, all ingredients and medium-sized dough blended in the main body were added and mixed at low speed 3 minutes and medium-low speed 11 minutes to obtain bread dough. The soaking temperature was 28 ° C.

Then, after a floor time of 20 minutes was taken, the dough was put into a 2P division rounding machine FDR-2-12 (manufactured by Fujisawa Marzen Co., Ltd.), divided into 320 g and rounded to obtain dough balls. The dough ball was put in a box and a bench time of 20 minutes was taken. The dough was stretched to 5 mm with a molder, molded into a roll mold, put into a one loaf mold, taken a proof for 60 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 25 minutes.
<Combination of bread>
・ Mixed seed compounded powerful powder 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight / Main body blended Powerful powder 30 parts by weight Upper white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Powder Fats and oils, plastic fats and oils 1 or fats and oils 15 15 parts by weight Water 24 parts by weight <Evaluation>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Mechanical resistance]
The state of the dough ball out of the dough after passing through the division rounding machine in the above manufacturing process was evaluated according to the following criteria.
Evaluation criteria 4 points: The fabric is not cut.
3 points: There is a slight cut on the bottom of the fabric.
2 points: There is a cut on the bottom of the fabric.
1 point: There is a cut on the bottom and side of the fabric.
[Pan volume]
The baked bread was allowed to cool and then stored at 20 ° C. for 1 day, and then the specific volume was determined by the rapeseed substitution method and evaluated as follows.

Specific volume (ml / g) = volume of bread (ml) / weight of bread (g)
Evaluation criteria 4 points: 4.8 or more 3 points: 4.65 or more and less than 4.8 2 points: 4.5 or more and less than 4.65 1 point: less than 4.5
[Bread smell]
After allowing the baked bread to cool at 20 ° C., the presence or absence of odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid-containing fats and oils was judged by 10 panelists on bread stored at 20 ° C. for 3 days.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.

The above evaluation results are shown in Tables 7 and 8. In Tables 5 and 6, * 1 to * 12 are the same as * 1 to * 12 in Table 1.

(4) Evaluation of baked confectionery blended with powdered fats and oils <Production of powdered fats and oils>
(Examples 31 to 42, Comparative Example 9)
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 10 and 11, heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 5 and 6, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm ² using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Manufacture of plastic fat 2>
(Comparative Example 10)
An emulsifier and an antioxidant were added to the fats and oils listed in Table 11, heated to 70 ° C., dissolved and stirred, and then rapidly cooled and kneaded with a combinator to obtain a plastic fat 2 as a composition.
<Manufacture of fat 2>
(Comparative Example 11)
Emulsifiers and antioxidants were added to the fats and oils listed in Table 11, heated to 70 ° C., dissolved and stirred to obtain fats and oils 2 as a composition.
<Manufacture of fat 3>
(Comparative Example 12)
The fish oil described in Table 11 was used as the fat 3.

In the following cookie productions 1 and 2, cookies were produced according to any of the formulations 1 to 3 in Table 9 below.

* Krone shortening (manufactured by Miyoshi Oil & Fat Co., Ltd.)
<Manufacture of cookies 1>
Formulation 1 using the powders and fats of Examples 31 to 42 and Comparative Example 9 shown in Table 10 and Table 11, Formulation 1 using the plastic fats and oils 2 of Comparative Example 10, the fats and oils 2 of Comparative Example 11, and the fats and oils 3 of Comparative Example 12 The cookie was manufactured according to the following process.

Shortening, powdered fats and oils, plastic fats and oils 2, or fats and oils 2 and super white sugar were put in a mixer and rubbed with a beater, and then water was gradually added. The cookie dough was retarded overnight in a refrigerator, then formed into a rod shape, cut into 10 mm thicknesses, placed on an iron plate and baked at 180 ° C. for 20 minutes to obtain cookies.
<Evaluation 1>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Immediately after cookie flavor]
After the baked cookie was allowed to cool at room temperature for 30 minutes (immediately after), the presence or absence of odor (fish oil odor or sesame odor) derived from highly unsaturated fatty acid-containing fats and oils of the cookie was evaluated by 10 panelists according to the following criteria.
Evaluation criteria 5 points: 9 people or more was evaluated to be good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.

The above evaluation results are shown in Table 10 and Table 11. In Tables 10 and 11, the same items as * 1 to * 12 in Table 1 were used.

<Manufacture of cookies 2>
Cookies were produced in the following steps using Formulation 1 and Formulation 3 using the powdered fats and oils of Example 34 in Table 10 and Formulation 2 using Formulation 2 and the fats and oils 3 of Comparative Example 12 in Table 11.

Shortening, powdered fats and oils, fats and oils 2, or fats and oils 3 and super white sugar were placed in a mixer and rubbed together with a beater. After that, water was gradually added, and then a soft flour was added to obtain a cookie dough. The cookie dough was retarded overnight in a refrigerator, then formed into a rod shape, cut into 10 mm thicknesses, placed on an iron plate and baked at 180 ° C. for 20 minutes to obtain cookies.

The baked cookie was allowed to cool at room temperature for 30 minutes, and then 100 g of the cookie was placed in an aluminum bag (Seinichi Rami Zip AL-12), heat-sealed, and stored in a thermostat at 30 ° C. for 260 days. In addition, “[I] with oxygen absorber” in the left column of Table 12 puts 100 g of cookies and oxygen absorber (Ageless ZP-100, manufactured by Mitsubishi Gas Chemical Co., Ltd.) into an aluminum bag (Seinichi Rami Zip AL-12) and heat seals. It preserve | saved for 260 days with a 30 degreeC thermostat. “[II] No oxygen scavenger” in the right column of Table 12 was prepared by heat-sealing 100 g of cookies in an aluminum bag with no oxygen scavenger stored in a thermostatic bath at 30 ° C. for 260 days.
<Evaluation 2>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Just after cookie flavor, 260 days later]
After the baked cookies were allowed to cool at room temperature for 30 minutes (immediately after) and the flavor of the cookies stored for 260 days at 30 ° C., the presence or absence of odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid containing fat Based on the following criteria, 10 panelists evaluated.

The cookie immediately after eating was the flavor at the time of eating (for the immediately following, it was eaten in the state before being put in the aluminum bag), and the flavor after 260 days was confirmed by odor.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
[Peroxide value of cookies (POV)]
The peroxide value (POV) of the cookie immediately after manufacture and the cookie stored for 260 days was measured.

Cookies 50 g were finely crushed, refluxed with diethyl ether by Soxhlet method for 15 hours, and extracted fats and oils were measured by a standard fat analysis method (Japan Oil Chemists' Society) “2.5.2.1-2013”.

In addition, POV of the cookie immediately after manufacture was measured before putting it in an aluminum bag.
[CDM test]
The rancimat (CDM) of cookies immediately after production and cookies stored for 260 days were measured.

The baked cookies were finely crushed, and the CDM value was determined by “2.5.1.2-2013” of the standard oil analysis test method (Japan Oil Chemical Society) using the cookies as a sample. Specifically, air is blown into fats and oils heated to 120 ° C., volatile decomposition products generated by oxidation are collected in water, and the time (hr) until the inflection point at which the water conductivity changes rapidly is obtained. Examined. It shows that the oxidation stability of fats and oils is so high that a CDM value is high.

In addition, CDM of the cookie immediately after manufacture was measured before putting it in an aluminum bag.

The above evaluation results are shown in Table 12.

[Cookie color tone]
The color tone of the baked cookie in the cookie production 2 was visually observed.

The cookies baked in Formulation 1 and Formulation 3 using the powdered fats and oils of Example 34 and the cookie baked in Formulation 2 using the fats and oils 3 (fish oil) of Comparative Example 12 exhibited a normal baking color.

On the other hand, the cookie baked with Formulation 2 using the fat 2 of Comparative Example 11 in which an antioxidant was added to fish oil had a strong baked color and a blackish taste.

From the test of Table 12, Comparative Example 11 uses the same antioxidant as Example 34, and the values of POV and CDM, which are indexes of oxidation stability, are better than Comparative Example 12, but the antioxidant As a result, the color tone of the fired product became stronger and the product value was lower. On the other hand, in Example 34, even if it contains an antioxidant, it is coated with excipients and is in the form of powdered oil and fat, so that the color tone of the baked product is not harmed and as shown in Table 12 It can be seen that oil and fat deterioration is suppressed for a long time.

Claims (12)

1. Oil-in-water containing fats and oils (A) and excipients (B) containing highly unsaturated fatty acid-containing fats and oils and oils having an iodine value of less than 50 and a solid fat content at 30 ° C. of 8% or more The manufacturing method of the powdered fats and oils which heat-dry a type | mold emulsion.
2. The method for producing powdered fats and oils according to claim 1, wherein the content of the highly unsaturated fatty acid-containing fats and oils is more than 50% by mass and less than 92% by mass with respect to the total amount of the fats and oils (A).
3. The method for producing a powdered fat according to claim 1 or 2, wherein the fat with an iodine value of less than 50 is at least one selected from a hardened oil of animal and vegetable fats and a hard oil of fractionated palm.
4. The said excipient | filler (B) is a manufacturing method of the powdered fats and oils in any one of Claim 1 to 3 containing dextrin of DE30 or less.
5. The method for producing a powdered fat according to claim 4, wherein the excipient (B) further contains a thickening polysaccharide.
6. The method for producing a powdered fat according to claim 5, wherein the polysaccharide thickener is at least one selected from pullulan and gum arabic.
7. The method for producing a powdered fat according to claim 5 or 6, wherein a mass ratio of the dextrin to the thickening polysaccharide is 5 to 100.
8. The method for producing powdered oil according to any one of claims 1 to 7, wherein the oil-in-water emulsion further contains a lipophilic glycerin fatty acid ester.
9. The method for producing powdered oil according to any one of claims 1 to 8, wherein the oil-in-water emulsion further contains an alcohol.
10. A method for producing a baked product, comprising producing powdered fats and oils by the method according to any one of claims 1 to 9, and then baking a confectionery bread dough blended with the powdered fats and oils.
11. The method for producing a baked product according to claim 10, wherein the baked product is bread.
12. The method for producing a baked product according to claim 10, wherein the baked product is a baked confectionery.