WO2018020813A1 - Powder oil/fat composition - Google Patents
Powder oil/fat composition Download PDFInfo
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- WO2018020813A1 WO2018020813A1 PCT/JP2017/019655 JP2017019655W WO2018020813A1 WO 2018020813 A1 WO2018020813 A1 WO 2018020813A1 JP 2017019655 W JP2017019655 W JP 2017019655W WO 2018020813 A1 WO2018020813 A1 WO 2018020813A1
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- fat
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- fat composition
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Classifications
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- 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
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- 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
Definitions
- the present invention relates to a powdered oil / fat composition and a method for producing the same, and more particularly to a powdered oil / fat composition having excellent cold water dispersibility and humidifying resistance and a method for producing the same.
- Powdered oils and fats in which oily components are coated with water-soluble components are widely used.
- Powdered fats and oils are produced by drying an edible fat and oil emulsion mixed with emulsifiers and excipients.
- casein which is a kind of milk protein, has been used as an emulsifier for preparing the emulsion.
- edible oil and fat and diacetyl tartaric acid ester monoglyceride are added to an aqueous sodium caseinate solution having a pH of 7 or less, and stirred and emulsified to obtain an O / W emulsion of edible oil and fat.
- a method for producing powdered fats and oils characterized by powdering an emulsion is disclosed. According to this production method, the emulsion in the middle of production is stabilized, and problems such as color burn caused by heat during powdering and a bad odor due to decomposition are solved.
- Patent Document 2 is characterized by powdering an O / W type emulsified fat containing fats and oils, water, diacetyltartaric acid monoglyceride, base and / or salt and having a pH of 2.0 to 12.0. Powdered fats are described. Since this powdered fat does not cause a blocking phenomenon even after long-term storage, it is easy to handle and can suppress variations in quality when used for breadmaking.
- Patent Document 3 describes a medium- and long-chain saturated fatty acid triglyceride and / or an edible oil and fat mainly composed of these medium-chain saturated fatty acid triglycerides, and a powdered fat and oil composition mainly composed of a starch hydrolyzate and an organic acid monoglyceride. ing.
- This powdery fat composition has high calories, low protein and low minerals, and is excellent in dispersibility.
- Patent Document 4 proposes a protein-free powdery fat composition comprising (A) edible fat and oil, (B) octenyl succinic esterified starch, and (C) trehalose as main components.
- Patent Document 5 contains an oily component, gum arabic and sugars, the weight ratio of oily component to gum arabic is 2: 1 to 1: 5, and the weight ratio of gum arabic to sugars is 5: 1 to 1: 100. It proposes the powdery fat composition characterized by being. This powdery fat composition does not contain protein, does not exude oily components, and has good solubility in water.
- Patent Document 6 discloses a powder creamer in the form of granulated creamer particles, each creamer particle having a sweetener, water-dispersible or water-soluble protein and a light flavor and a melting point below 10 ° C. Said powder creamer is described containing an emulsifier selected from edible oils, succinylated monoglycerides or mixtures of distilled monoglycerides and diacetyl tartaric acid esters of monodiglycerides. This powder creamer exhibits cold water solubility.
- An object of the present invention is to provide a powdery fat composition that does not require the use of milk protein such as casein as an emulsifier and is excellent in cold water dispersibility and resistance to humidification.
- the present invention is a powdered oil composition comprising a fat and oil having a melting point of 30 ° C. or higher, a diacetyl tartaric acid monoglyceride, and an excipient, wherein the content of the diacetyl tartaric acid monoglyceride is 4 parts by mass with respect to 100 parts by mass of the fat and oil.
- a powdery fat composition having a content of ⁇ 20 parts by mass.
- the content of the oil / fat is preferably 5 to 80% by mass with respect to the powdered oil / fat composition.
- the content of the diacetyltartaric acid monoglyceride is preferably 6 to 15 parts by mass with respect to 100 parts by mass of the fat and oil.
- the 50% fat sphere diameter of the powdered oil / fat composition is preferably 0.05 to 3 ⁇ m.
- the following formula of the powdered fat composition Is preferably 0.3 to 6 ⁇ m.
- the oil / fat preferably contains at least one oil / fat selected from the group consisting of hydrogenated oil / fat, palm oil, palm stearin, palm middle melting point and oil / fat obtained by transesterifying them.
- the excipient is preferably at least one selected from the group consisting of corn syrup, dextrin, glucose, isomerized sugar and powdered candy.
- the present invention is also a method for producing a powdered oil and fat composition, (1) A step of obtaining a raw material mixture by adding oil and fat having a melting point of 30 ° C. or higher, diacetyltartaric acid monoglyceride, and an excipient to water; (2) Provided is a method for producing the powdered fat composition, comprising the step of emulsifying the raw material mixture to obtain an emulsion, and (3) the step of powder drying the emulsion.
- the powdered fat composition of the present invention does not need to use milk protein such as casein, and is excellent in cold water dispersibility and humidification resistance.
- This powdery fat composition can be suitably used for processing materials such as creaming powder for coffee / tea, confectionery, soup, seasoning and the like.
- the fat used in the powdery fat composition of the present invention has an edible melting point of 30 ° C. or higher, preferably 33 to 70 ° C., more preferably 33 to 60 ° C., still more preferably 35 to 58, particularly preferably 35 to 50 ° C. It is a fat.
- melting point of the fat / oil By setting the melting point of the fat / oil to 30 ° C. or higher, the emulsification stability during production of the powder / fat composition is improved, and the humidification resistance of the powder / fat composition is improved.
- fusing point means the value measured according to the "standard oil-and-fat analysis test method 2.2.4.2 4.2 melting
- fats and oils examples include fats and oils hydrogenated to edible fats and oils (hereinafter referred to as hydrogenated fats and oils), palm oil, palm stearin, palm middle melting point, pork fat, beef tallow and the like. These fats and oils may be further subjected to processing such as transesterification and fractionation. Moreover, the said fats and oils whose melting
- the fat / oil includes at least one fat / oil selected from the group consisting of hydrogenated fat / oil, palm oil, palm stearin, palm mid-melting point, and fat / oil obtained by transesterifying them, more preferably hydrogenated palm kernel oil.
- the fats and oils may be used singly or in combination of two or more.
- the content (oil content) of the fats and oils in the powdered fat and oil composition of the present invention may be usually 5 to 80% by mass, preferably 10 to 60% by mass, and more preferably based on the powdered oil and fat composition. It is 15 to 60% by mass, and particularly preferably 25 to 60% by mass. By setting it as a predetermined oil content, the fats and oils composition which has the richness and flavor which fats and oils have, and was excellent in humidification tolerance can be obtained.
- the powdered fat composition of the present invention contains diacetyltartaric acid monoglyceride which is a kind of emulsifier. As shown in Comparative Examples 1 to 3 to be described later, when diacetyltartaric acid monoglyceride is replaced with another emulsifier, a powdery fat composition having both good cold water dispersibility and humidification resistance cannot be obtained. Therefore, the powdered fat composition of the present invention contains diacetyltartaric acid monoglyceride as an essential component.
- the HLB of diacetyltartaric acid monoglyceride is usually 8 to 10, preferably 9.2 to 9.8, more preferably 9.5.
- HLB means Hydrophile-Lipophile Balance (hydrophilic / lipophilic balance).
- the acid value of the diacetyltartaric acid monoglyceride is preferably 90 to 120, more preferably 95 to 105.
- an acid value means the value measured according to the "standard oil-and-fat analysis test method 2.3.1 acid value”.
- the saponification value of the diacetyltartaric acid monoglyceride is preferably 400 to 600, more preferably 450 to 550.
- a saponification value means the value measured according to the "standard oil-and-fat analysis test method 2.3.2 saponification value”.
- Diacetyl tartaric acid monoglyceride may be a commercially available product, for example, product name Poem W-60 (manufactured by Riken Vitamin Co., Ltd.).
- the content of diacetyltartaric acid monoglyceride in the powdered fats and oils composition of the present invention is 4 to 20 parts by weight, preferably 5 to 18 parts by weight, more preferably 6 to 15 parts by weight with respect to 100 parts by weight of the fats and oils. More preferably, it is 6 to 11 parts by mass.
- excipient contained in the powdery fat composition of the present invention is used to form a powdered fat composition mainly by coating the oily component and prevent the oily component from oozing out.
- excipients include starch sugar, starch syrup, isomerized sugar, powdered candy, corn syrup, sucrose (sucrose), glucose (glucose), maltose (maltose), lactose (lactose), fructose (fructose), galactose, Sugars such as trehalose, dextrin, sodium alginate, carrageenan; sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, lactitol, palatinit, reduced starch syrup; wheat flour; starches such as potato starch, corn starch, flour starch; gelatin; xanthan gum; Examples include gums such as guar gum, gum arabic, and tragacanth gum.
- the excipient is preferably a saccharide, more preferably at least one selected from corn syrup, dextrin, glucose, isomerized sugar and powdered candy, and more preferably corn syrup.
- the average molecular weight of the saccharide is preferably 400 to 20,000, more preferably 400 to 4,100.
- the dextrose equivalent (DE) of the saccharide is preferably 10 or more and 50 or less, more preferably 10 or more and 40 or less, and further preferably 10 or more and 35 or less.
- the content of the excipient in the powdery fat composition of the present invention is usually 16.8 to 94.8% by mass, preferably 20 to 90% by mass, more preferably 30 to 85% by mass. More preferably, it is 40 to 70% by mass.
- the powder oil composition of the present invention may be added with an auxiliary agent widely used in the powder oil composition.
- auxiliaries include emulsifiers other than diacetyltartaric acid monoglyceride; pH adjusters such as dipotassium hydrogen phosphate, dipotassium sulfate and sodium citrate; antioxidants such as tocopherol; sweeteners other than the above excipients Stabilizers, fragrances, colorants, calcium carbonate, titanium dioxide and the like.
- emulsifiers other than diacetyltartaric acid monoglyceride polyglycerin fatty acid ester, polysorbate, sucrose fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, monoglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin and enzymatic degradation Contains lecithin.
- constituent fatty acids of these emulsifiers include lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18), oleic acid (C18), behenic acid (C22), erucic acid ( C22) and the like.
- Emulsifiers other than diacetyltartaric acid monoglyceride may be used singly or in combination of two or more. Emulsifiers other than diacetyltartaric acid monoglyceride are useful for preventing oil floating during water dispersion, making the fat sphere diameter of the powdered oil / fat composition appropriate, improving cold water dispersibility, whiteness, and the like.
- the 50% fat sphere diameter of the powdery fat composition is usually 0.05 to 3 ⁇ m, preferably 0.05 to 2 ⁇ m, more preferably 0.1 to 2 ⁇ m, and particularly preferably 0.5. ⁇ 1.5 ⁇ m.
- the following formula of the powdered fat composition Is usually 0.3 to 6 ⁇ m, preferably 0.3 to 3 ⁇ m, and particularly preferably 0.4 to 2.5 ⁇ m.
- a cold oil dispersibility is good, and a powdery fat composition having good storage stability can be obtained.
- the powdered fat composition of the present invention includes, for example, the following steps: (1) A step of obtaining a raw material mixture by adding water to fats and oils, diacetyltartaric acid monoglyceride, and excipients, (2) The raw material mixture is emulsified to obtain an emulsion, and (3) the emulsion is powder-dried.
- the amount of water to be added is usually 30 to 200 parts by mass, preferably 30 to 150 parts by mass with respect to 100 parts by mass in total of fats and oils, diacetyltartaric acid monoglyceride and excipients. is there.
- the process (1) (1) -1 including a step of mixing diacetyltartaric acid monoglyceride and the excipient with water to obtain an aqueous mixture, and (1) -2 mixing the aqueous mixture and the fats and oils to obtain a raw material mixture, It is preferable in terms of workability.
- (1) -1 A step of mixing an emulsifier having an HLB of 7 or more (including diacetyltartaric acid monoglyceride) and the excipient with water to obtain an aqueous mixture
- (1) -2 a step of mixing an emulsifier having an HLB of less than 7 with the oil to obtain an oil-based mixture
- (1) -3 It is preferable in terms of workability to include a step of obtaining a raw material mixture by mixing the water-based mixture and the oil-based mixture.
- the step (2) may be a general-purpose method, such as a homogenizer, a homomixer, a high-pressure emulsifier, a high-pressure homogenizer, a colloid mill, or a cutter mixer.
- the step (3) may be a general-purpose method such as vacuum drying, vacuum freeze drying, vacuum belt drying, vacuum drum drying, spray drying using a spray dryer, or the like.
- the powdered fat composition of the present invention comprises instant creaming powder used for coffee, tea, chocolate drinks, milk shakes, etc .; ingredients of powdered foods such as powdered whipped cream and powdered soup; foods such as confectionery, bread, noodles and processed meat products It can be used for processing materials.
- a powdered fat composition was prepared by the following procedure. First, fats and oils and emulsifiers shown in Table 1, corn syrup (excipient (solid content)), and dipotassium hydrogen phosphate (pH adjuster) are added to 100 parts by mass of water (including water contained in corn syrup). On the other hand, it added and mixed so that it might become 100 mass parts, and the raw material mixture was obtained. The blending ratio of fats and oils and emulsifiers is shown in Table 1. The blending ratio of the pH adjuster was adjusted to 0.8 parts by mass with respect to 1 part by mass of diacetyltartaric acid monoglyceride.
- the raw material mixture was treated at 500 bar with a high-pressure emulsifier (LAB-2000, manufactured by SPX Flow Technology) to obtain an O / W type emulsion.
- the resulting emulsion is dried and powdered using a spray dryer (product name: B-290, manufactured by Nihon Büch, INLET 175 ° C., pump output 50%, spraying air flow rate 600 L / hour) to obtain a powdered fat composition. It was.
- the 10% fat globule diameter, 90% fat globule diameter, and 50% fat globule diameter are particles that intersect the horizontal axis of 10% in the distribution curve in which the horizontal axis represents the particle diameter and the vertical axis represents the cumulative percentage. It means the diameter, the particle diameter that intersects the horizontal axis of 90%, and the particle diameter that intersects the horizontal axis of 50%.
- the dispersion ratio (%) of the powdery fat composition in cold water (5 ° C.) was measured by the following procedure. First, 5 g of the powdered oil / fat composition is added to a 200 mL beaker containing 50 g of water at 5 ° C., and a temperature control magnetic stirrer (product name: Cool Stirrer CPS-300, manufactured by Synics Co., Ltd.) is used to set the temperature 1 The mixture was stirred for 30 seconds at 5 ° C. and a stirring speed of 600 rpm.
- a temperature control magnetic stirrer product name: Cool Stirrer CPS-300, manufactured by Synics Co., Ltd.
- the mixture was passed through 3 stages of ⁇ 75 mm stainless steel sieves (openings 250 ⁇ m, 125 ⁇ m and 75 ⁇ m) and filtered.
- the Brix of the obtained filtrate was measured three times using a saccharimeter (product name: POCKET REFRACTOMETER ModeS, manufactured by Atago Co., Ltd.). This operation was repeated three times, and the average value thereof was taken as the analysis value.
- the cold water dispersion is given by the following formula: Determined by The results are shown in Table 2.
- the powdery fat composition was subjected to the following humidification resistance test. 4 g of the powdered oil / fat composition was weighed into a glass petri dish having a diameter of 50 mm and allowed to stand in a constant temperature and humidity chamber (KCL-2000, manufactured by Tokyo Rika Kikai Co., Ltd.). The conditions at that time were set to a bath temperature of 25 ° C. and a relative humidity of 45%. It was taken out after standing for 66 hours, the state was confirmed, and the following evaluation criteria were evaluated. Evaluation criteria ⁇ : Retains powder shape ⁇ : Generally powdery, but has a few lumps ⁇ : Some lumps are observed ⁇ : Sticks to form a lump
- Examples 1 to 4 using fats and oils having a melting point of 30 ° C. or higher and diacetyltartaric acid monoglyceride kept powder and had a high cold water dispersion rate. More specifically, in Examples 1, 2 and 4, lumps were observed, but the number was small, and the amount collapsed when touched, and the powder form was generally maintained. In Example 3, no lump was observed and a smooth powder form was maintained.
Abstract
[Problem] To provide a powder oil/fat composition having excellent cold water dispersibility and humidification resistance, even without the use of a milk protein, such as casein, as an emulsifier. [Solution] This powder oil/fat composition comprises an oil/fat having a melting point higher than or equal to 30°C, a diacetyl tartaric acid monoglyceride, and an excipient, wherein the content of said diacetyl tartaric acid monoglyceride is from 4 to 20 parts by mass per 100 parts by mass of said oil/fat. The 50% fat globule diameter of the powder oil/fat composition is preferably from 0.05 to 3 µm, and a fat globule diameter distribution represented by the 90% fat globule diameter (µm) minus the 10% fat globule diameter (µm) is preferably from 0.3 to 6 µm.
Description
本発明は、粉末油脂組成物及びその製造方法に関し、より詳細には冷水分散性と加湿耐性に優れる粉末油脂組成物及びその製造方法に関する。
The present invention relates to a powdered oil / fat composition and a method for producing the same, and more particularly to a powdered oil / fat composition having excellent cold water dispersibility and humidifying resistance and a method for producing the same.
コーヒー・紅茶用クリーム、菓子、スープ、調味料等の加工素材として、油性成分を水溶性成分で被覆した粉末油脂が広く用いられている。粉末油脂は、乳化剤や賦形剤と混合された食用油脂のエマルジョンを乾燥することにより製造される。上記エマルジョンを作製するための乳化剤は、従来、乳タンパク質の一種であるカゼインが用いられてきた。特許文献１には、ｐＨが７以下のカゼイン酸ナトリウム水溶液に、食用油脂とジアセチル酒石酸エステルモノグリセリドとを添加し、攪拌乳化して食用油脂のＯ／Ｗ型エマルジョンを得、次いでこのＯ／Ｗ型エマルジョンを粉末化することを特徴とする粉末油脂の製造方法が開示されている。この製造方法によれば、製造途中のエマルジョンの安定化を図るとともに、粉末化の際の熱による色焼けや分解による異臭等の問題が解決される。
As a processing material for coffee / tea cream, confectionery, soups, seasonings, etc., powdered oils and fats in which oily components are coated with water-soluble components are widely used. Powdered fats and oils are produced by drying an edible fat and oil emulsion mixed with emulsifiers and excipients. Conventionally, casein, which is a kind of milk protein, has been used as an emulsifier for preparing the emulsion. In Patent Document 1, edible oil and fat and diacetyl tartaric acid ester monoglyceride are added to an aqueous sodium caseinate solution having a pH of 7 or less, and stirred and emulsified to obtain an O / W emulsion of edible oil and fat. A method for producing powdered fats and oils characterized by powdering an emulsion is disclosed. According to this production method, the emulsion in the middle of production is stabilized, and problems such as color burn caused by heat during powdering and a bad odor due to decomposition are solved.
カゼインのような乳タンパク質を含まない粉末油脂もまた開発されている。特許文献２には、油脂、水、ジアセチル酒石酸モノグリセリド、塩基及び／又は塩を含有し、ｐＨが２．０～１２．０であるＯ／Ｗ型乳化脂を粉末化してなることを特徴とする粉末油脂が記載されている。この粉末油脂は、長期間の保管でもブロッキング現象を起こさないため、取り扱い易く、製パンに使用したときの品質のバラツキを抑えることができる。特許文献３には、中鎖飽和脂肪酸トリグリセリド及び／又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が記載されている。この粉末油脂組成物は、高カロリー、低蛋白質及び低ミネラルであり、分散性にも優れている。特許文献４は、（Ａ）食用油脂と、（Ｂ）オクテニルコハク酸エステル化澱粉と、（Ｃ）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を提案する。この組成物は、タンパク質や有機酸モノグリセリド等の乳化剤を添加せずに、栄養成分的に高カロリーな加工食品用素材を提供可能である。特許文献５は、油性成分、アラビアガム及び糖類を含み、油性成分とアラビアガムとの重量比が２：１～１：５、かつアラビアガムと糖類との重量比が５：１～１：１００であることを特徴とする粉末油脂組成物を提案する。この粉末油脂組成物は、タンパク質を含まず、油性成分の滲み出しがなく、そして水への溶解性が良好である。
A powdered oil that does not contain milk protein such as casein has also been developed. Patent Document 2 is characterized by powdering an O / W type emulsified fat containing fats and oils, water, diacetyltartaric acid monoglyceride, base and / or salt and having a pH of 2.0 to 12.0. Powdered fats are described. Since this powdered fat does not cause a blocking phenomenon even after long-term storage, it is easy to handle and can suppress variations in quality when used for breadmaking. Patent Document 3 describes a medium- and long-chain saturated fatty acid triglyceride and / or an edible oil and fat mainly composed of these medium-chain saturated fatty acid triglycerides, and a powdered fat and oil composition mainly composed of a starch hydrolyzate and an organic acid monoglyceride. ing. This powdery fat composition has high calories, low protein and low minerals, and is excellent in dispersibility. Patent Document 4 proposes a protein-free powdery fat composition comprising (A) edible fat and oil, (B) octenyl succinic esterified starch, and (C) trehalose as main components. This composition can provide a high-calorie processed food material without adding an emulsifier such as protein or organic acid monoglyceride. Patent Document 5 contains an oily component, gum arabic and sugars, the weight ratio of oily component to gum arabic is 2: 1 to 1: 5, and the weight ratio of gum arabic to sugars is 5: 1 to 1: 100. It proposes the powdery fat composition characterized by being. This powdery fat composition does not contain protein, does not exude oily components, and has good solubility in water.
従来の粉末油脂は、温水や熱湯には急速に溶解するものの、水道水や氷入り飲料のような常温水や冷水には、分散し難く、また、溶け難いという問題点もあった。そこで、低温の水に対する分散性も優れる粉末油脂が提案されている。例えば特許文献６には、顆粒化したクリーマー粒子の形状の粉末クリーマーであって、該クリーマー粒子がそれぞれ甘味料、水分散性又は水溶性タンパク質及び淡泊なフレーバーと１０℃未満の溶融点とを有する食用油、スクシニル化されたモノグリセリド又は蒸留されたモノグリセリドとモノジグリセリドのジアセチル酒石酸エステルとの混合物から選択される乳化剤を含有する前記粉末クリーマーが記載されている。この粉末クリーマーは、冷水可溶性を示す。
Conventional powdered fats and oils dissolve rapidly in hot water and hot water, but are difficult to disperse and dissolve in room temperature water and cold water such as tap water and iced beverages. Therefore, powdered fats and oils that have excellent dispersibility in low-temperature water have been proposed. For example, Patent Document 6 discloses a powder creamer in the form of granulated creamer particles, each creamer particle having a sweetener, water-dispersible or water-soluble protein and a light flavor and a melting point below 10 ° C. Said powder creamer is described containing an emulsifier selected from edible oils, succinylated monoglycerides or mixtures of distilled monoglycerides and diacetyl tartaric acid esters of monodiglycerides. This powder creamer exhibits cold water solubility.
上記用途の粉末油脂には、梅雨時のような多湿条件下で長期間保存されても、粉末油脂の状態を保持することが望まれる。
It is desirable for the powdered fats and oils for the above-mentioned uses to maintain the state of the powdered fats and oils even when stored for a long time under humid conditions such as during the rainy season.
本発明の目的は、乳化剤としてカゼインのような乳タンパク質を使用しなくてもよく、そして、冷水分散性及び加湿耐性に優れた粉末油脂組成物を提供することにある。
An object of the present invention is to provide a powdery fat composition that does not require the use of milk protein such as casein as an emulsifier and is excellent in cold water dispersibility and resistance to humidification.
本発明者等は、上記課題を鋭意検討した結果、特定の油脂と乳化剤を含む粉末油脂組成物によれば、上記課題を解決できることを見出し、本発明を完成させた。すなわち、本発明は、融点３０℃以上の油脂、ジアセチル酒石酸モノグリセリド、及び賦形剤を含む粉末油脂組成物であって、前記ジアセチル酒石酸モノグリセリドの含有量は、前記油脂１００質量部に対して、４～２０質量部である、前記粉末油脂組成物を提供する。
As a result of intensive studies on the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved according to a powdered oil / fat composition containing specific oils and emulsifiers, and have completed the present invention. That is, the present invention is a powdered oil composition comprising a fat and oil having a melting point of 30 ° C. or higher, a diacetyl tartaric acid monoglyceride, and an excipient, wherein the content of the diacetyl tartaric acid monoglyceride is 4 parts by mass with respect to 100 parts by mass of the fat and oil. Provided is a powdery fat composition having a content of ˜20 parts by mass.
前記油脂の含有量は、粉末油脂組成物に対して、５～８０質量％であることが好ましい。
The content of the oil / fat is preferably 5 to 80% by mass with respect to the powdered oil / fat composition.
前記ジアセチル酒石酸モノグリセリドの含有量は、前記油脂１００質量部に対して、６～１５質量部であることが好ましい。
The content of the diacetyltartaric acid monoglyceride is preferably 6 to 15 parts by mass with respect to 100 parts by mass of the fat and oil.
前記粉末油脂組成物の５０％脂肪球径は、好ましくは０．０５～３μｍである。
The 50% fat sphere diameter of the powdered oil / fat composition is preferably 0.05 to 3 μm.
前記粉末油脂組成物の下記式：
で表される脂肪球径分布は、好ましくは０．３～６μｍである。
The following formula of the powdered fat composition:
Is preferably 0.3 to 6 μm.
前記油脂は、水素添加油脂、パーム油、パームステアリン、パーム中融点部及びそれらをエステル交換した油脂からなる群から選ばれる少なくとも一種の油脂を含むことが好ましい。
The oil / fat preferably contains at least one oil / fat selected from the group consisting of hydrogenated oil / fat, palm oil, palm stearin, palm middle melting point and oil / fat obtained by transesterifying them.
前記賦形剤は、好ましくはコーンシロップ、デキストリン、グルコース、異性化糖及び粉あめからなる群から選ばれる少なくとも一種である。
The excipient is preferably at least one selected from the group consisting of corn syrup, dextrin, glucose, isomerized sugar and powdered candy.
本発明はまた、粉末油脂組成物の製造方法であって、
（１）融点３０℃以上の油脂、ジアセチル酒石酸モノグリセリド、及び賦形剤を水に添加して原料混合物を得る工程、
（２）前記原料混合物を乳化させてエマルジョンを得る工程、及び
（３）前記エマルジョンを粉末乾燥する工程
を含む、前記粉末油脂組成物の製造方法を提供する。 The present invention is also a method for producing a powdered oil and fat composition,
(1) A step of obtaining a raw material mixture by adding oil and fat having a melting point of 30 ° C. or higher, diacetyltartaric acid monoglyceride, and an excipient to water;
(2) Provided is a method for producing the powdered fat composition, comprising the step of emulsifying the raw material mixture to obtain an emulsion, and (3) the step of powder drying the emulsion.
（１）融点３０℃以上の油脂、ジアセチル酒石酸モノグリセリド、及び賦形剤を水に添加して原料混合物を得る工程、
（２）前記原料混合物を乳化させてエマルジョンを得る工程、及び
（３）前記エマルジョンを粉末乾燥する工程
を含む、前記粉末油脂組成物の製造方法を提供する。 The present invention is also a method for producing a powdered oil and fat composition,
(1) A step of obtaining a raw material mixture by adding oil and fat having a melting point of 30 ° C. or higher, diacetyltartaric acid monoglyceride, and an excipient to water;
(2) Provided is a method for producing the powdered fat composition, comprising the step of emulsifying the raw material mixture to obtain an emulsion, and (3) the step of powder drying the emulsion.
本発明の粉末油脂組成物は、カゼインのような乳タンパク質を使用しなくてもよく、しかも、冷水分散性及び加湿耐性に優れる。この粉末油脂組成物は、コーヒー・紅茶用のクリーミングパウダー、菓子、スープ、調味料等の加工素材に好適に用いることができる。
The powdered fat composition of the present invention does not need to use milk protein such as casein, and is excellent in cold water dispersibility and humidification resistance. This powdery fat composition can be suitably used for processing materials such as creaming powder for coffee / tea, confectionery, soup, seasoning and the like.
以下に本発明の実施の形態を詳細に説明する。本発明の粉末油脂組成物に用いられる油脂は、融点が３０℃以上、好ましくは３３～７０℃、より好ましくは３３～６０℃、さらに好ましくは３５～５８、特に好ましくは３５～５０℃の食用油脂である。油脂の融点を３０℃以上とすることで、粉末油脂組成物の製造時の乳化安定性が良好となり、また、粉末油脂組成物の加湿耐性が向上する。なお、融点とは、「基準油脂分析試験法 ２．２．４．２ 融点（上昇融点）」に準じて測定した値を意味する。
Hereinafter, embodiments of the present invention will be described in detail. The fat used in the powdery fat composition of the present invention has an edible melting point of 30 ° C. or higher, preferably 33 to 70 ° C., more preferably 33 to 60 ° C., still more preferably 35 to 58, particularly preferably 35 to 50 ° C. It is a fat. By setting the melting point of the fat / oil to 30 ° C. or higher, the emulsification stability during production of the powder / fat composition is improved, and the humidification resistance of the powder / fat composition is improved. In addition, melting | fusing point means the value measured according to the "standard oil-and-fat analysis test method 2.2.4.2 4.2 melting | fusing point (rise melting | fusing point)."
このような油脂の例には、食用油脂に水素添加した油脂（以下、水素添加油脂という）、パーム油、パームステアリン、パーム中融点部、豚脂、牛脂等を挙げることができる。これらの油脂にさらにエステル交換、分別等の加工を行ってもよい。また、融点３０℃以上の上記油脂を融点３０℃未満の油脂と混合して、融点３０℃以上の油脂を得てもよい。好ましくは、前記油脂は、水素添加油脂、パーム油、パームステアリン、パーム中融点部、及びそれらをエステル交換した油脂からなる群から選ばれる少なくとも一種の油脂を含み、より好ましくは水素添加パーム核油、パーム油、パームステアリン及びパーム中融点部からなる群から選ばれる少なくとも一種の油脂を含み、さらに好ましくはパーム核極度硬化油及びパームステアリンからなる群から選ばれる少なくとも一種の油脂を含み、特に好ましくはパーム核極度硬化油である。前記油脂は、一種単独でも、二種以上の併用であってもよい。
Examples of such fats and oils include fats and oils hydrogenated to edible fats and oils (hereinafter referred to as hydrogenated fats and oils), palm oil, palm stearin, palm middle melting point, pork fat, beef tallow and the like. These fats and oils may be further subjected to processing such as transesterification and fractionation. Moreover, the said fats and oils whose melting | fusing point is 30 degreeC or more may be mixed with fats and oils whose melting | fusing point is less than 30 degreeC, and you may obtain fats and oils whose melting point is 30 degreeC or more. Preferably, the fat / oil includes at least one fat / oil selected from the group consisting of hydrogenated fat / oil, palm oil, palm stearin, palm mid-melting point, and fat / oil obtained by transesterifying them, more preferably hydrogenated palm kernel oil. , Including at least one oil selected from the group consisting of palm oil, palm stearin and palm middle melting point, more preferably including at least one oil selected from the group consisting of palm kernel extremely hardened oil and palm stearin, particularly preferably Is a palm kernel extremely hardened oil. The fats and oils may be used singly or in combination of two or more.
本発明の粉末油脂組成物中の油脂の含有量（含油分）は、粉末油脂組成物に対して、通常、５～８０質量％でよく、好ましくは１０～６０質量％であり、より好ましくは１５～６０質量％であり、特に好ましくは２５～６０質量％である。所定の含油分とすることで、油脂が持つコクや風味を有し、加湿耐性に優れた粉末油脂組成物を得ることができる。
The content (oil content) of the fats and oils in the powdered fat and oil composition of the present invention may be usually 5 to 80% by mass, preferably 10 to 60% by mass, and more preferably based on the powdered oil and fat composition. It is 15 to 60% by mass, and particularly preferably 25 to 60% by mass. By setting it as a predetermined oil content, the fats and oils composition which has the richness and flavor which fats and oils have, and was excellent in humidification tolerance can be obtained.
本発明の粉末油脂組成物は、乳化剤の一種であるジアセチル酒石酸モノグリセリドを含む。後述の比較例１～３に示されるように、ジアセチル酒石酸モノグリセリドを他の乳化剤に代えると、冷水分散性と加湿耐性が同時に良好となる粉末油脂組成物は得られない。したがって、本発明の粉末油脂組成物は、ジアセチル酒石酸モノグリセリドを必須の成分とする。
The powdered fat composition of the present invention contains diacetyltartaric acid monoglyceride which is a kind of emulsifier. As shown in Comparative Examples 1 to 3 to be described later, when diacetyltartaric acid monoglyceride is replaced with another emulsifier, a powdery fat composition having both good cold water dispersibility and humidification resistance cannot be obtained. Therefore, the powdered fat composition of the present invention contains diacetyltartaric acid monoglyceride as an essential component.
ジアセチル酒石酸モノグリセリドのＨＬＢは、通常、８～１０であり、好ましくは９．２～９．８であり、より好ましくは９．５である。ＨＬＢは、Ｈｙｄｒｏｐｈｉｌｅ－Ｌｉｐｏｐｈｉｌｅ Ｂａｌａｎｃｅ（親水性親油性バランス）を意味する。
The HLB of diacetyltartaric acid monoglyceride is usually 8 to 10, preferably 9.2 to 9.8, more preferably 9.5. HLB means Hydrophile-Lipophile Balance (hydrophilic / lipophilic balance).
前記ジアセチル酒石酸モノグリセリドの酸価は、９０～１２０が好ましく、９５～１０５がより好ましい。なお、酸価とは、「基準油脂分析試験法 ２．３．１ 酸価」に準じて測定した値を意味する。
The acid value of the diacetyltartaric acid monoglyceride is preferably 90 to 120, more preferably 95 to 105. In addition, an acid value means the value measured according to the "standard oil-and-fat analysis test method 2.3.1 acid value".
前記ジアセチル酒石酸モノグリセリドのけん化価は、４００～６００が好ましく、４５０～５５０がより好ましい。なお、けん化価とは、「基準油脂分析試験法 ２．３．２ けん化価」に準じて測定した値を意味する。
The saponification value of the diacetyltartaric acid monoglyceride is preferably 400 to 600, more preferably 450 to 550. In addition, a saponification value means the value measured according to the "standard oil-and-fat analysis test method 2.3.2 saponification value".
ジアセチル酒石酸モノグリセリドは、市販のものでよく、例えば製品名ポエムＷ－６０（理研ビタミン株式会社製）が挙げられる。
Diacetyl tartaric acid monoglyceride may be a commercially available product, for example, product name Poem W-60 (manufactured by Riken Vitamin Co., Ltd.).
本発明の粉末油脂組成物中のジアセチル酒石酸モノグリセリドの含有量は、前記油脂１００質量部に対して、４～２０質量部であり、好ましくは５～１８質量部、より好ましくは６～１５質量部であり、さらに好ましくは６～１１質量部である。
The content of diacetyltartaric acid monoglyceride in the powdered fats and oils composition of the present invention is 4 to 20 parts by weight, preferably 5 to 18 parts by weight, more preferably 6 to 15 parts by weight with respect to 100 parts by weight of the fats and oils. More preferably, it is 6 to 11 parts by mass.
本発明の粉末油脂組成物に含まれる賦形剤は、主として油性成分を被覆することにより、粉末油脂組成物を形成し、そして油性成分の滲み出しを防止するために用いられる。賦形剤の例には、デンプン糖、水あめ、異性化糖、粉あめ、コーンシロップ、蔗糖（スクロース）、ブドウ糖（グルコース）、麦芽糖（マルトース）、乳糖（ラクトース）、果糖（フルクトース）、ガラクトース、トレハロース、デキストリン、アルギン酸ナトリウム、カラギーナン等の糖類；エリスリトール、ソルビトール、マンニトール、マルチトール、ラクチトール、パラチニット、還元水飴等の糖アルコール；小麦粉；馬鈴薯デンプン、コーンスターチ、小麦粉デンプン等のデンプン類；ゼラチン；キサンタンガム、グァーガム、アラビアガム、トラガントガム等のガム質等が挙げられる。これらの賦形剤は、一種単独でも、二種以上の併用でもよい。
The excipient contained in the powdery fat composition of the present invention is used to form a powdered fat composition mainly by coating the oily component and prevent the oily component from oozing out. Examples of excipients include starch sugar, starch syrup, isomerized sugar, powdered candy, corn syrup, sucrose (sucrose), glucose (glucose), maltose (maltose), lactose (lactose), fructose (fructose), galactose, Sugars such as trehalose, dextrin, sodium alginate, carrageenan; sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, lactitol, palatinit, reduced starch syrup; wheat flour; starches such as potato starch, corn starch, flour starch; gelatin; xanthan gum; Examples include gums such as guar gum, gum arabic, and tragacanth gum. These excipients may be used alone or in combination of two or more.
前記賦形剤は、好ましくは糖類であり、より好ましくはコーンシロップ、デキストリン、グルコース、異性化糖及び粉あめから選ばれる一種以上であり、さらに好ましくはコーンシロップである。前記糖類の平均分子量は、好ましくは４００～２０，０００であり、より好ましくは４００～４，１００である。また、糖類のデキストロース当量（ＤＥ）は、好ましくは１０以上５０以下であり、より好ましくは１０以上４０以下であり、さらに好ましくは１０以上３５以下である。
The excipient is preferably a saccharide, more preferably at least one selected from corn syrup, dextrin, glucose, isomerized sugar and powdered candy, and more preferably corn syrup. The average molecular weight of the saccharide is preferably 400 to 20,000, more preferably 400 to 4,100. The dextrose equivalent (DE) of the saccharide is preferably 10 or more and 50 or less, more preferably 10 or more and 40 or less, and further preferably 10 or more and 35 or less.
本発明の粉末油脂組成物中の賦形剤の含有量は、通常、１６．８～９４．８質量％でよく、好ましくは２０～９０質量％であり、より好ましくは３０～８５質量％であり、さらに好ましくは４０～７０質量％である。賦形剤を所定量配合することで、冷水分散性が良く、そして保存安定性の良い粉末油脂組成物を得ることができる。
The content of the excipient in the powdery fat composition of the present invention is usually 16.8 to 94.8% by mass, preferably 20 to 90% by mass, more preferably 30 to 85% by mass. More preferably, it is 40 to 70% by mass. By blending a predetermined amount of the excipient, a powdery fat composition having good cold water dispersibility and good storage stability can be obtained.
本発明の粉末油脂組成物は、本発明の効果を阻害しない限り、粉末油脂組成物に汎用される助剤を添加してもよい。そのような助剤の例として、ジアセチル酒石酸モノグリセリド以外の乳化剤；リン酸水素２カリウム、硫酸２カリウム、クエン酸ナトリウム等のｐＨ調整剤；トコフェロール等の抗酸化剤；上記賦形剤以外の甘味料；安定剤；香料；着色剤；炭酸カルシウム、二酸化チタン等が挙げられる。
As long as the effect of the present invention is not hindered, the powder oil composition of the present invention may be added with an auxiliary agent widely used in the powder oil composition. Examples of such auxiliaries include emulsifiers other than diacetyltartaric acid monoglyceride; pH adjusters such as dipotassium hydrogen phosphate, dipotassium sulfate and sodium citrate; antioxidants such as tocopherol; sweeteners other than the above excipients Stabilizers, fragrances, colorants, calcium carbonate, titanium dioxide and the like.
ジアセチル酒石酸モノグリセリド以外の乳化剤としては、ポリグリセリン脂肪酸エステル、ポリソルベート、ショ糖脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、モノグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、レシチン及び酵素分解レシチンが含まれる。これらの乳化剤の構成脂肪酸の例には、ラウリン酸（Ｃ１２）、ミリスチン酸（Ｃ１４）、パルミチン酸（Ｃ１６）、ステアリン酸（Ｃ１８）、オレイン酸（Ｃ１８）、ベヘニン酸（Ｃ２２）、エルカ酸（Ｃ２２）等が挙げられる。
As emulsifiers other than diacetyltartaric acid monoglyceride, polyglycerin fatty acid ester, polysorbate, sucrose fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, monoglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin and enzymatic degradation Contains lecithin. Examples of constituent fatty acids of these emulsifiers include lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18), oleic acid (C18), behenic acid (C22), erucic acid ( C22) and the like.
ジアセチル酒石酸モノグリセリド以外の乳化剤は、一種単独でも、二種以上併用してもよい。ジアセチル酒石酸モノグリセリド以外の乳化剤は、水分散時の油浮きを防ぐ、粉末油脂組成物の脂肪球径を適度な大きさとする、冷水分散性や白度を向上させる等に役立つ。
Emulsifiers other than diacetyltartaric acid monoglyceride may be used singly or in combination of two or more. Emulsifiers other than diacetyltartaric acid monoglyceride are useful for preventing oil floating during water dispersion, making the fat sphere diameter of the powdered oil / fat composition appropriate, improving cold water dispersibility, whiteness, and the like.
前記粉末油脂組成物の５０％脂肪球径は、通常、０．０５～３μｍでよく、好ましくは０．０５～２μｍであり、より好ましくは０．１～２μｍであり、特に好ましくは０．５～１．５μｍである。５０％脂肪球径を所定の範囲とすることで、冷水分散性の良好な粉末油脂組成物とすることができる。
The 50% fat sphere diameter of the powdery fat composition is usually 0.05 to 3 μm, preferably 0.05 to 2 μm, more preferably 0.1 to 2 μm, and particularly preferably 0.5. ~ 1.5 μm. By setting the 50% fat sphere diameter within a predetermined range, it is possible to obtain a powdery fat composition having good cold water dispersibility.
前記粉末油脂組成物の下記式：
で表される脂肪球径分布が、通常、０．３～６μｍであり、好ましくは０．３～３μｍであり、特に好ましくは０．４～２．５μｍである。分布が所定の範囲であると冷水分散性が良好であり、また、保存性の良好な粉末油脂組成物を得ることができる。
The following formula of the powdered fat composition:
Is usually 0.3 to 6 μm, preferably 0.3 to 3 μm, and particularly preferably 0.4 to 2.5 μm. When the distribution is in a predetermined range, a cold oil dispersibility is good, and a powdery fat composition having good storage stability can be obtained.
本発明の粉末油脂組成物は、例えば、以下の工程：
（１）油脂、ジアセチル酒石酸モノグリセリド、及び賦形剤に水を添加して原料混合物を得る工程、
（２）前記原料混合物を乳化させてエマルジョンを得る工程、及び
（３）前記エマルジョンを粉末乾燥する工程
に従って、製造することができる。 The powdered fat composition of the present invention includes, for example, the following steps:
(1) A step of obtaining a raw material mixture by adding water to fats and oils, diacetyltartaric acid monoglyceride, and excipients,
(2) The raw material mixture is emulsified to obtain an emulsion, and (3) the emulsion is powder-dried.
（１）油脂、ジアセチル酒石酸モノグリセリド、及び賦形剤に水を添加して原料混合物を得る工程、
（２）前記原料混合物を乳化させてエマルジョンを得る工程、及び
（３）前記エマルジョンを粉末乾燥する工程
に従って、製造することができる。 The powdered fat composition of the present invention includes, for example, the following steps:
(1) A step of obtaining a raw material mixture by adding water to fats and oils, diacetyltartaric acid monoglyceride, and excipients,
(2) The raw material mixture is emulsified to obtain an emulsion, and (3) the emulsion is powder-dried.
前記工程（１）において、添加する水の量は、油脂、ジアセチル酒石酸モノグリセリド及び賦形剤の合計１００質量部に対して、通常、３０～２００質量部でよく、好ましくは３０～１５０質量部である。
In the step (1), the amount of water to be added is usually 30 to 200 parts by mass, preferably 30 to 150 parts by mass with respect to 100 parts by mass in total of fats and oils, diacetyltartaric acid monoglyceride and excipients. is there.
（１）の工程は、
（１）－１ ジアセチル酒石酸モノグリセリド及び前記賦形剤を水と混合して水系混合物を得る工程、及び
（１）－２ 上記水系混合物及び前記油脂を混合して原料混合物を得る工程
を含むと、作業性の点で好ましい。 The process (1)
(1) -1 including a step of mixing diacetyltartaric acid monoglyceride and the excipient with water to obtain an aqueous mixture, and (1) -2 mixing the aqueous mixture and the fats and oils to obtain a raw material mixture, It is preferable in terms of workability.
（１）－１ ジアセチル酒石酸モノグリセリド及び前記賦形剤を水と混合して水系混合物を得る工程、及び
（１）－２ 上記水系混合物及び前記油脂を混合して原料混合物を得る工程
を含むと、作業性の点で好ましい。 The process (1)
(1) -1 including a step of mixing diacetyltartaric acid monoglyceride and the excipient with water to obtain an aqueous mixture, and (1) -2 mixing the aqueous mixture and the fats and oils to obtain a raw material mixture, It is preferable in terms of workability.
また、複数の乳化剤を使用する場合には、
（１）－１ ＨＬＢが７以上の乳化剤（ジアセチル酒石酸モノグリセリドを含む）及び前記賦形剤を水と混合して水系混合物を得る工程、
（１）－２ ＨＬＢが７未満の乳化剤を前記油脂と混合して油系混合物を得る工程、及び、
（１）－３ 上記水系混合物及び油系混合物を混合して原料混合物を得る工程
を含むと、作業性の点で好ましい。 Also, when using multiple emulsifiers,
(1) -1 A step of mixing an emulsifier having an HLB of 7 or more (including diacetyltartaric acid monoglyceride) and the excipient with water to obtain an aqueous mixture,
(1) -2 a step of mixing an emulsifier having an HLB of less than 7 with the oil to obtain an oil-based mixture; and
(1) -3 It is preferable in terms of workability to include a step of obtaining a raw material mixture by mixing the water-based mixture and the oil-based mixture.
（１）－１ ＨＬＢが７以上の乳化剤（ジアセチル酒石酸モノグリセリドを含む）及び前記賦形剤を水と混合して水系混合物を得る工程、
（１）－２ ＨＬＢが７未満の乳化剤を前記油脂と混合して油系混合物を得る工程、及び、
（１）－３ 上記水系混合物及び油系混合物を混合して原料混合物を得る工程
を含むと、作業性の点で好ましい。 Also, when using multiple emulsifiers,
(1) -1 A step of mixing an emulsifier having an HLB of 7 or more (including diacetyltartaric acid monoglyceride) and the excipient with water to obtain an aqueous mixture,
(1) -2 a step of mixing an emulsifier having an HLB of less than 7 with the oil to obtain an oil-based mixture; and
(1) -3 It is preferable in terms of workability to include a step of obtaining a raw material mixture by mixing the water-based mixture and the oil-based mixture.
（２）の工程は、汎用の方法でよく、例えばホモジナイザー、ホモミキサー、高圧乳化機、高圧均質機、コロイドミル、カッターミキサー等で乳化処理される。
The step (2) may be a general-purpose method, such as a homogenizer, a homomixer, a high-pressure emulsifier, a high-pressure homogenizer, a colloid mill, or a cutter mixer.
（３）の工程は、汎用の方法でよく、例えば真空乾燥、真空凍結乾燥、真空ベルト乾燥、真空ドラム乾燥、スプレードライヤーを用いた噴霧乾燥等を用いることができる。
The step (3) may be a general-purpose method such as vacuum drying, vacuum freeze drying, vacuum belt drying, vacuum drum drying, spray drying using a spray dryer, or the like.
本発明の粉末油脂組成物は、コーヒー、紅茶、チョコレート飲料、ミルクセーキ等に使われるインスタントクリーミングパウダー；粉末ホイップクリーム、粉末スープ等の粉末食品の成分；菓子、パン、麺、畜肉加工品等の食品用加工素材等に用いることができる。
The powdered fat composition of the present invention comprises instant creaming powder used for coffee, tea, chocolate drinks, milk shakes, etc .; ingredients of powdered foods such as powdered whipped cream and powdered soup; foods such as confectionery, bread, noodles and processed meat products It can be used for processing materials.
以下に、本発明の実施例及び比較例を記載することにより、本発明をより詳細に説明する。しかし、本発明は、以下の実施例に限定されるものではない。
＜粉末油脂組成物調製用原料＞
粉末油脂組成物の調製に使用する原料として以下を用意した。
パーム核極硬油：パーム核極度硬化油（株式会社Ｊ－オイルミルズ社製）
パームステアリン（ヨウ素価 ３０、株式会社Ｊ－オイルミルズ社製）
パームオレイン（ヨウ素価 ５６、株式会社Ｊ－オイルミルズ社製）
菜種油（株式会社Ｊ－オイルミルズ社製）
中鎖脂肪酸トリグリセリド（ＭＣＴ）：ココナードＭＴ（株式会社花王社製）
カゼインＮａ：Ｌａｃｔｉｃ Ｃａｓｅｉｎ（Ｗｅｓｔｌａｎｄ Ｃｏ－ｏｐｅｒａｔｉｖｅ Ｄａｉｒｙ Ｃｏｍｐａｎｙ Ｌｔｄ製）を水酸化ナトリウムで中和したもの
ショ糖脂肪酸エステル：ＤＫエステルＦ－１６０（モノエステル：ジ・トリ・ポリエステル＝７０：３０、ＨＬＢ１５、第一工業製薬株式会社製）
ソルビタン脂肪酸エステル：エマゾールＰ－１０Ｖ（ソルビタンモノパルミテート、ＨＬＢ６．７、株式会社花王社製）
有機酸モノグリセリド：サンソフトＮｏ．６８１ＮＵ（コハク酸モノステアリン酸グリセリン、ＨＬＢ８．５、太陽化学株式会社製）
ジアセチル酒石酸モノグリセリド：ポエムＷ－６０（ＨＬＢ９．５、酸価１０４、けん化価５００、理研ビタミン株式会社製）
コーンシロップ（賦形剤）：フジシラップＣ－７５Ｓ（平均分子量７００、デキストロース当量（DE）２８、水分２５％、加藤化学株式会社製） Hereinafter, the present invention will be described in more detail by describing examples and comparative examples of the present invention. However, the present invention is not limited to the following examples.
<Raw material for powder oil composition preparation>
The following were prepared as raw materials used for the preparation of the powdered fat composition.
Palm kernel extremely hard oil: Palm kernel extremely hardened oil (manufactured by J-Oil Mills Co., Ltd.)
Palm stearin (iodine number 30, manufactured by J-Oil Mills)
Palm olein (Iodine number 56, manufactured by J-Oil Mills)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Medium chain triglyceride (MCT): Coconut MT (manufactured by Kao Corporation)
Casein Na: a product obtained by neutralizing Sodium Case (manufactured by Westland Co-operative Dairy Company Ltd) with sucrose fatty acid ester: DK ester F-160 (monoester: di-tri-polyester = 70: 30, HLB15, Daiichi Kogyo Seiyaku Co., Ltd.)
Sorbitan fatty acid ester: Emazole P-10V (Sorbitan monopalmitate, HLB6.7, manufactured by Kao Corporation)
Organic acid monoglyceride: Sunsoft No. 681NU (glyceryl succinate monostearate, HLB8.5, manufactured by Taiyo Chemical Co., Ltd.)
Diacetyltartaric acid monoglyceride: Poem W-60 (HLB 9.5, acid value 104, saponification value 500, manufactured by Riken Vitamin Co., Ltd.)
Corn syrup (excipient): Fuji syrup C-75S (average molecular weight 700, dextrose equivalent (DE) 28, moisture 25%, manufactured by Kato Chemical Co., Ltd.)
＜粉末油脂組成物調製用原料＞
粉末油脂組成物の調製に使用する原料として以下を用意した。
パーム核極硬油：パーム核極度硬化油（株式会社Ｊ－オイルミルズ社製）
パームステアリン（ヨウ素価 ３０、株式会社Ｊ－オイルミルズ社製）
パームオレイン（ヨウ素価 ５６、株式会社Ｊ－オイルミルズ社製）
菜種油（株式会社Ｊ－オイルミルズ社製）
中鎖脂肪酸トリグリセリド（ＭＣＴ）：ココナードＭＴ（株式会社花王社製）
カゼインＮａ：Ｌａｃｔｉｃ Ｃａｓｅｉｎ（Ｗｅｓｔｌａｎｄ Ｃｏ－ｏｐｅｒａｔｉｖｅ Ｄａｉｒｙ Ｃｏｍｐａｎｙ Ｌｔｄ製）を水酸化ナトリウムで中和したもの
ショ糖脂肪酸エステル：ＤＫエステルＦ－１６０（モノエステル：ジ・トリ・ポリエステル＝７０：３０、ＨＬＢ１５、第一工業製薬株式会社製）
ソルビタン脂肪酸エステル：エマゾールＰ－１０Ｖ（ソルビタンモノパルミテート、ＨＬＢ６．７、株式会社花王社製）
有機酸モノグリセリド：サンソフトＮｏ．６８１ＮＵ（コハク酸モノステアリン酸グリセリン、ＨＬＢ８．５、太陽化学株式会社製）
ジアセチル酒石酸モノグリセリド：ポエムＷ－６０（ＨＬＢ９．５、酸価１０４、けん化価５００、理研ビタミン株式会社製）
コーンシロップ（賦形剤）：フジシラップＣ－７５Ｓ（平均分子量７００、デキストロース当量（DE）２８、水分２５％、加藤化学株式会社製） Hereinafter, the present invention will be described in more detail by describing examples and comparative examples of the present invention. However, the present invention is not limited to the following examples.
<Raw material for powder oil composition preparation>
The following were prepared as raw materials used for the preparation of the powdered fat composition.
Palm kernel extremely hard oil: Palm kernel extremely hardened oil (manufactured by J-Oil Mills Co., Ltd.)
Palm stearin (iodine number 30, manufactured by J-Oil Mills)
Palm olein (Iodine number 56, manufactured by J-Oil Mills)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Medium chain triglyceride (MCT): Coconut MT (manufactured by Kao Corporation)
Casein Na: a product obtained by neutralizing Sodium Case (manufactured by Westland Co-operative Dairy Company Ltd) with sucrose fatty acid ester: DK ester F-160 (monoester: di-tri-polyester = 70: 30, HLB15, Daiichi Kogyo Seiyaku Co., Ltd.)
Sorbitan fatty acid ester: Emazole P-10V (Sorbitan monopalmitate, HLB6.7, manufactured by Kao Corporation)
Organic acid monoglyceride: Sunsoft No. 681NU (glyceryl succinate monostearate, HLB8.5, manufactured by Taiyo Chemical Co., Ltd.)
Diacetyltartaric acid monoglyceride: Poem W-60 (HLB 9.5, acid value 104, saponification value 500, manufactured by Riken Vitamin Co., Ltd.)
Corn syrup (excipient): Fuji syrup C-75S (average molecular weight 700, dextrose equivalent (DE) 28, moisture 25%, manufactured by Kato Chemical Co., Ltd.)
＜粉末油脂組成物の調製方法＞
粉末油脂組成物を以下の手順で調製した。まず、表１に示す油脂及び乳化剤、コーンシロップ（賦形剤（固形分））、及びリン酸水素２カリウム（ｐＨ調整剤）を、水１００質量部（コーンシロップに含有する水を含む）に対して１００質量部となるように添加して混合し、原料混合物を得た。油脂及び乳化剤の配合割合は表１に示す。ｐＨ調整剤の配合割合は、ジアセチル酒石酸モノグリセリド１質量部に対して０．８質量部となるように調製した。１００質量部から油脂、乳化剤及びｐＨ調整剤を引いた残部を賦形剤の配合割合とした。次に、上記原料混合物を、高圧乳化機（ＬＡＢ－２０００、ＳＰＸフローテクノロジー社製）にて５００ｂａｒで処理することにより、Ｏ／Ｗ型エマルジョンを得た。得られたエマルジョンをスプレードライヤー（製品名：Ｂ－２９０、日本ビュッヒ社製、ＩＮＬＥＴ１７５℃、ポンプ出力５０％、噴霧空気流量６００Ｌ／時間）を用いて乾燥粉末化することにより粉末油脂組成物を得た。 <Preparation method of powdered oil and fat composition>
A powdered fat composition was prepared by the following procedure. First, fats and oils and emulsifiers shown in Table 1, corn syrup (excipient (solid content)), and dipotassium hydrogen phosphate (pH adjuster) are added to 100 parts by mass of water (including water contained in corn syrup). On the other hand, it added and mixed so that it might become 100 mass parts, and the raw material mixture was obtained. The blending ratio of fats and oils and emulsifiers is shown in Table 1. The blending ratio of the pH adjuster was adjusted to 0.8 parts by mass with respect to 1 part by mass of diacetyltartaric acid monoglyceride. The balance obtained by subtracting the fats and oils, the emulsifier and the pH adjuster from 100 parts by mass was taken as the blending ratio of the excipient. Next, the raw material mixture was treated at 500 bar with a high-pressure emulsifier (LAB-2000, manufactured by SPX Flow Technology) to obtain an O / W type emulsion. The resulting emulsion is dried and powdered using a spray dryer (product name: B-290, manufactured by Nihon Büch, INLET 175 ° C., pump output 50%, spraying air flow rate 600 L / hour) to obtain a powdered fat composition. It was.
粉末油脂組成物を以下の手順で調製した。まず、表１に示す油脂及び乳化剤、コーンシロップ（賦形剤（固形分））、及びリン酸水素２カリウム（ｐＨ調整剤）を、水１００質量部（コーンシロップに含有する水を含む）に対して１００質量部となるように添加して混合し、原料混合物を得た。油脂及び乳化剤の配合割合は表１に示す。ｐＨ調整剤の配合割合は、ジアセチル酒石酸モノグリセリド１質量部に対して０．８質量部となるように調製した。１００質量部から油脂、乳化剤及びｐＨ調整剤を引いた残部を賦形剤の配合割合とした。次に、上記原料混合物を、高圧乳化機（ＬＡＢ－２０００、ＳＰＸフローテクノロジー社製）にて５００ｂａｒで処理することにより、Ｏ／Ｗ型エマルジョンを得た。得られたエマルジョンをスプレードライヤー（製品名：Ｂ－２９０、日本ビュッヒ社製、ＩＮＬＥＴ１７５℃、ポンプ出力５０％、噴霧空気流量６００Ｌ／時間）を用いて乾燥粉末化することにより粉末油脂組成物を得た。 <Preparation method of powdered oil and fat composition>
A powdered fat composition was prepared by the following procedure. First, fats and oils and emulsifiers shown in Table 1, corn syrup (excipient (solid content)), and dipotassium hydrogen phosphate (pH adjuster) are added to 100 parts by mass of water (including water contained in corn syrup). On the other hand, it added and mixed so that it might become 100 mass parts, and the raw material mixture was obtained. The blending ratio of fats and oils and emulsifiers is shown in Table 1. The blending ratio of the pH adjuster was adjusted to 0.8 parts by mass with respect to 1 part by mass of diacetyltartaric acid monoglyceride. The balance obtained by subtracting the fats and oils, the emulsifier and the pH adjuster from 100 parts by mass was taken as the blending ratio of the excipient. Next, the raw material mixture was treated at 500 bar with a high-pressure emulsifier (LAB-2000, manufactured by SPX Flow Technology) to obtain an O / W type emulsion. The resulting emulsion is dried and powdered using a spray dryer (product name: B-290, manufactured by Nihon Büch, INLET 175 ° C., pump output 50%, spraying air flow rate 600 L / hour) to obtain a powdered fat composition. It was.
＜脂肪球径の測定＞
レーザ回折式粒度分布測定装置（製品名：ＳＡＬＤ－２２００、株式会社島津製作所社製）を用いて、以下の条件：
屈折率： １．６０－０．５ｉ
分散媒： 水
ポンプスピード： ８
で、粉末油脂組成物の脂肪球径（１０％脂肪球径、９０％脂肪球径、及び５０％脂肪球径）を測定した。さらに、９０％脂肪球径及び１０％脂肪球径から脂肪球径分布（９０％脂肪球径－１０％脂肪球径）を算出した。結果を表２に示す。なお、１０％脂肪球径、９０％脂肪球径、及び５０％脂肪球径は、横軸に粒子径、縦軸に積算％とした分布曲線において、それぞれ、１０％の横軸と交差する粒子径、９０％の横軸と交差する粒子径、及び５０％の横軸と交差する粒子径を意味する。 <Measurement of fat globule diameter>
Using a laser diffraction particle size distribution analyzer (product name: SALD-2200, manufactured by Shimadzu Corporation), the following conditions:
Refractive index: 1.60-0.5i
Dispersion medium: Water pump speed: 8
Then, the fat globule diameter (10% fat globule diameter, 90% fat globule diameter, and 50% fat globule diameter) of the powdered oil and fat composition was measured. Further, the fat globule diameter distribution (90% fat globule diameter−10% fat globule diameter) was calculated from the 90% fat globule diameter and the 10% fat globule diameter. The results are shown in Table 2. The 10% fat globule diameter, 90% fat globule diameter, and 50% fat globule diameter are particles that intersect the horizontal axis of 10% in the distribution curve in which the horizontal axis represents the particle diameter and the vertical axis represents the cumulative percentage. It means the diameter, the particle diameter that intersects the horizontal axis of 90%, and the particle diameter that intersects the horizontal axis of 50%.
レーザ回折式粒度分布測定装置（製品名：ＳＡＬＤ－２２００、株式会社島津製作所社製）を用いて、以下の条件：
屈折率： １．６０－０．５ｉ
分散媒： 水
ポンプスピード： ８
で、粉末油脂組成物の脂肪球径（１０％脂肪球径、９０％脂肪球径、及び５０％脂肪球径）を測定した。さらに、９０％脂肪球径及び１０％脂肪球径から脂肪球径分布（９０％脂肪球径－１０％脂肪球径）を算出した。結果を表２に示す。なお、１０％脂肪球径、９０％脂肪球径、及び５０％脂肪球径は、横軸に粒子径、縦軸に積算％とした分布曲線において、それぞれ、１０％の横軸と交差する粒子径、９０％の横軸と交差する粒子径、及び５０％の横軸と交差する粒子径を意味する。 <Measurement of fat globule diameter>
Using a laser diffraction particle size distribution analyzer (product name: SALD-2200, manufactured by Shimadzu Corporation), the following conditions:
Refractive index: 1.60-0.5i
Dispersion medium: Water pump speed: 8
Then, the fat globule diameter (10% fat globule diameter, 90% fat globule diameter, and 50% fat globule diameter) of the powdered oil and fat composition was measured. Further, the fat globule diameter distribution (90% fat globule diameter−10% fat globule diameter) was calculated from the 90% fat globule diameter and the 10% fat globule diameter. The results are shown in Table 2. The 10% fat globule diameter, 90% fat globule diameter, and 50% fat globule diameter are particles that intersect the horizontal axis of 10% in the distribution curve in which the horizontal axis represents the particle diameter and the vertical axis represents the cumulative percentage. It means the diameter, the particle diameter that intersects the horizontal axis of 90%, and the particle diameter that intersects the horizontal axis of 50%.
＜冷水分散性の評価＞
上記粉末油脂組成物の冷水（５℃）への分散率（％）を、以下の手順で測定した。まず、粉末油脂組成物５ｇを５℃の水５０ｇの入った２００ｍＬビーカーに加えて、温調付マグネティックスターラー（製品名：クールスターラーＣＰＳ－３００、株式会社サイニクス社製）を用いて、設定温度１．５℃及び撹拌速度６００ｒｐｍの条件で３０秒間撹拌した。撹拌後直ちに、φ７５ｍｍのステンレス製ふるい３段（目開き２５０μｍ、１２５μｍ及び７５μｍ）に通して、ろ過した。得られたろ液のＢｒｉｘを、糖度計（製品名：ＰＯＣＫＥＴ ＲＥＦＲＡＣＴＯＭＥＴＥＲ ＭｏｄｅＳ、株式会社アタゴ社製）を用いて３回測定した。この操作を、３回繰り返し、それらの平均値を分析値とした。 <Evaluation of cold water dispersibility>
The dispersion ratio (%) of the powdery fat composition in cold water (5 ° C.) was measured by the following procedure. First, 5 g of the powdered oil / fat composition is added to a 200 mL beaker containing 50 g of water at 5 ° C., and a temperature control magnetic stirrer (product name: Cool Stirrer CPS-300, manufactured by Synics Co., Ltd.) is used to set the temperature 1 The mixture was stirred for 30 seconds at 5 ° C. and a stirring speed of 600 rpm. Immediately after stirring, the mixture was passed through 3 stages of φ75 mm stainless steel sieves (openings 250 μm, 125 μm and 75 μm) and filtered. The Brix of the obtained filtrate was measured three times using a saccharimeter (product name: POCKET REFRACTOMETER ModeS, manufactured by Atago Co., Ltd.). This operation was repeated three times, and the average value thereof was taken as the analysis value.
上記粉末油脂組成物の冷水（５℃）への分散率（％）を、以下の手順で測定した。まず、粉末油脂組成物５ｇを５℃の水５０ｇの入った２００ｍＬビーカーに加えて、温調付マグネティックスターラー（製品名：クールスターラーＣＰＳ－３００、株式会社サイニクス社製）を用いて、設定温度１．５℃及び撹拌速度６００ｒｐｍの条件で３０秒間撹拌した。撹拌後直ちに、φ７５ｍｍのステンレス製ふるい３段（目開き２５０μｍ、１２５μｍ及び７５μｍ）に通して、ろ過した。得られたろ液のＢｒｉｘを、糖度計（製品名：ＰＯＣＫＥＴ ＲＥＦＲＡＣＴＯＭＥＴＥＲ ＭｏｄｅＳ、株式会社アタゴ社製）を用いて３回測定した。この操作を、３回繰り返し、それらの平均値を分析値とした。 <Evaluation of cold water dispersibility>
The dispersion ratio (%) of the powdery fat composition in cold water (5 ° C.) was measured by the following procedure. First, 5 g of the powdered oil / fat composition is added to a 200 mL beaker containing 50 g of water at 5 ° C., and a temperature control magnetic stirrer (product name: Cool Stirrer CPS-300, manufactured by Synics Co., Ltd.) is used to set the temperature 1 The mixture was stirred for 30 seconds at 5 ° C. and a stirring speed of 600 rpm. Immediately after stirring, the mixture was passed through 3 stages of φ75 mm stainless steel sieves (openings 250 μm, 125 μm and 75 μm) and filtered. The Brix of the obtained filtrate was measured three times using a saccharimeter (product name: POCKET REFRACTOMETER ModeS, manufactured by Atago Co., Ltd.). This operation was repeated three times, and the average value thereof was taken as the analysis value.
冷水分散率を、以下の式：
により求めた。結果を表２に示す。
The cold water dispersion is given by the following formula:
Determined by The results are shown in Table 2.
<加湿耐性の測定>
上記粉末油脂組成物を以下の加湿耐性の試験に供した。粉末油脂組成物４ｇを口径５０ｍｍのガラスシャーレに量り取り、恒温恒湿槽（ＫＣＬ－２０００、東京理化器械株式会社製）内で静置した。その際の条件は槽内温度２５℃、相対湿度４５％とした。６６時間静置後に取り出し、状態を確認し、以下の評価基準で評価した。
評価基準
◎：粉末状を保持する
○：総じて粉末状であるが、塊がわずかにある
△：塊が散見される
×：固着して、塊状となっている
<Measurement of humidification resistance>
The powdery fat composition was subjected to the following humidification resistance test. 4 g of the powdered oil / fat composition was weighed into a glass petri dish having a diameter of 50 mm and allowed to stand in a constant temperature and humidity chamber (KCL-2000, manufactured by Tokyo Rika Kikai Co., Ltd.). The conditions at that time were set to a bath temperature of 25 ° C. and a relative humidity of 45%. It was taken out after standing for 66 hours, the state was confirmed, and the following evaluation criteria were evaluated.
Evaluation criteria ◎: Retains powder shape ○: Generally powdery, but has a few lumps Δ: Some lumps are observed ×: Sticks to form a lump
上記粉末油脂組成物を以下の加湿耐性の試験に供した。粉末油脂組成物４ｇを口径５０ｍｍのガラスシャーレに量り取り、恒温恒湿槽（ＫＣＬ－２０００、東京理化器械株式会社製）内で静置した。その際の条件は槽内温度２５℃、相対湿度４５％とした。６６時間静置後に取り出し、状態を確認し、以下の評価基準で評価した。
評価基準
◎：粉末状を保持する
○：総じて粉末状であるが、塊がわずかにある
△：塊が散見される
×：固着して、塊状となっている
<Measurement of humidification resistance>
The powdery fat composition was subjected to the following humidification resistance test. 4 g of the powdered oil / fat composition was weighed into a glass petri dish having a diameter of 50 mm and allowed to stand in a constant temperature and humidity chamber (KCL-2000, manufactured by Tokyo Rika Kikai Co., Ltd.). The conditions at that time were set to a bath temperature of 25 ° C. and a relative humidity of 45%. It was taken out after standing for 66 hours, the state was confirmed, and the following evaluation criteria were evaluated.
Evaluation criteria ◎: Retains powder shape ○: Generally powdery, but has a few lumps Δ: Some lumps are observed ×: Sticks to form a lump
融点３０℃以上の油脂を用いるがジアセチル酒石酸モノグリセリドを用いない比較例１及び２では、２５℃×湿度４５％×６６時間の条件において、吸湿傾向は見られず、粉末状を保ったものの、冷水分散率が低かった。比較例２にさらにＨＬＢがジアセチル酒石酸モノグリセリドに近いサンソフトＮ０．６８１ＮＵを追加したところ、冷水分散率が若干向上したものの、加湿耐性が悪化した。また、ジアセチル酒石酸モノグリセリドを用いるが、融点３０℃以上の油脂を用いない比較例４～６では、冷水分散率が高かったものの、固着して塊になり、加湿耐性が劣った。また、ジアセチル酒石酸モノグリセリドが対油２．０％である比較例７では、加湿耐性は優れるものの、冷水分散率が低かった。
In Comparative Examples 1 and 2 using an oil having a melting point of 30 ° C. or higher but not using diacetyltartaric acid monoglyceride, the moisture absorption tendency was not observed under the conditions of 25 ° C. × 45% humidity × 66 hours. The dispersion rate was low. When Sunsoft N0.681NU in which HLB is close to diacetyltartaric acid monoglyceride was further added to Comparative Example 2, the cold water dispersion rate was slightly improved, but the humidification resistance deteriorated. Further, in Comparative Examples 4 to 6 in which diacetyltartaric acid monoglyceride was used but no oil or fat having a melting point of 30 ° C. or higher was used, although the cold water dispersion ratio was high, it fixed and became a lump and poor in humidification resistance. Moreover, although the humidification tolerance was excellent in the comparative example 7 whose diacetyl tartaric acid monoglyceride is 2.0% with respect to oil, the cold-water dispersion rate was low.
一方、融点３０℃以上の油脂及びジアセチル酒石酸モノグリセリドを用いる実施例１～４は、粉末状を保ち、しかも冷水分散率が高かった。より詳細には、実施例１、２及び４は、塊が見られるが数は少なく、触ると崩れる程度であり、総じて粉末状を保っていた。実施例３では、塊が見られず、さらさらな粉末状を保っていた。
On the other hand, Examples 1 to 4 using fats and oils having a melting point of 30 ° C. or higher and diacetyltartaric acid monoglyceride kept powder and had a high cold water dispersion rate. More specifically, in Examples 1, 2 and 4, lumps were observed, but the number was small, and the amount collapsed when touched, and the powder form was generally maintained. In Example 3, no lump was observed and a smooth powder form was maintained.
Claims (8)
- 融点３０℃以上の油脂、ジアセチル酒石酸モノグリセリド、及び賦形剤を含む粉末油脂組成物であって、前記ジアセチル酒石酸モノグリセリドの含有量は、前記油脂１００質量部に対して、４～２０質量部である、前記粉末油脂組成物。 A powder oil composition comprising an oil having a melting point of 30 ° C. or higher, diacetyl tartaric acid monoglyceride, and an excipient, wherein the content of the diacetyl tartaric acid monoglyceride is 4 to 20 parts by mass with respect to 100 parts by mass of the oil and fat. , The powdered fat composition.
- 前記油脂の含有量は、粉末油脂組成物に対して、５～８０質量％である、請求項１に記載の粉末油脂組成物。 The powdered fat composition according to claim 1, wherein the content of the fat is 5 to 80% by mass with respect to the powdered fat composition.
- 前記ジアセチル酒石酸モノグリセリドの含有量は、前記油脂１００質量部に対して、６～１５質量部である、請求項１に記載の粉末油脂組成物。 2. The powdery fat composition according to claim 1, wherein the content of the diacetyltartaric acid monoglyceride is 6 to 15 parts by mass with respect to 100 parts by mass of the fat and oil.
- 前記粉末油脂組成物の５０％脂肪球径が、０．０５～３μｍである、請求項１に記載の粉末油脂組成物。 The powdered fat composition according to claim 1, wherein the powdered fat composition has a 50% fat sphere diameter of 0.05 to 3 µm.
- 前記粉末油脂組成物の下記式：
- 前記油脂は、水素添加油脂、パーム油、パームステアリン、パーム中融点部及びそれらをエステル交換した油脂からなる群から選ばれる少なくとも一種の油脂を含む、請求項１に記載の粉末油脂組成物。 2. The powdered fat composition according to claim 1, wherein the fat includes at least one kind of fat selected from the group consisting of hydrogenated fats and oils, palm oil, palm stearin, a middle melting point of palm, and fats and oils obtained by transesterifying them.
- 前記賦形剤は、コーンシロップ、デキストリン、グルコース、異性化糖及び粉あめからなる群から選ばれる少なくとも一種である、請求項１に記載の粉末油脂組成物。 The powdery fat composition according to claim 1, wherein the excipient is at least one selected from the group consisting of corn syrup, dextrin, glucose, isomerized sugar and powdered candy.
- 粉末油脂組成物の製造方法であって、
（１）融点３０℃以上の油脂、ジアセチル酒石酸モノグリセリド、及び賦形剤を水に添加して原料混合物を得る工程、
（２）前記原料混合物を乳化させてエマルジョンを得る工程、及び
（３）前記エマルジョンを粉末乾燥する工程
を含む、前記粉末油脂組成物の製造方法。 A method for producing a powdered fat composition comprising:
(1) A step of obtaining a raw material mixture by adding oil and fat having a melting point of 30 ° C. or higher, diacetyltartaric acid monoglyceride, and an excipient to water;
(2) A method for producing the powdered fat composition comprising the steps of emulsifying the raw material mixture to obtain an emulsion, and (3) powder drying the emulsion.
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| CN201780044426.9A CN109475139A (en) | 2016-07-27 | 2017-05-26 | Powdered oil composition |
| JP2018529388A JPWO2018020813A1 (en) | 2016-07-27 | 2017-05-26 | Powdered fat and oil composition |
| JP2022032495A JP7358536B2 (en) | 2016-07-27 | 2022-03-03 | Powdered oil composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63309141A (en) * | 1987-06-12 | 1988-12-16 | Asahi Denka Kogyo Kk | Powdery fat and oil |
| JPS6463332A (en) * | 1987-09-04 | 1989-03-09 | Asahi Denka Kogyo Kk | Pre-mix for use in manufacture of confectionary, bread, etc. |
| JP2003073691A (en) * | 2001-08-30 | 2003-03-12 | Nof Corp | Protein-free powdered fat composition and its use |
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| JPH0728643B2 (en) * | 1987-12-26 | 1995-04-05 | 旭電化工業株式会社 | Cold storage dough |
| JP3090725B2 (en) * | 1991-07-31 | 2000-09-25 | ミヨシ油脂株式会社 | Production method of powdered fat |
| US6287616B1 (en) * | 1996-08-21 | 2001-09-11 | Nestec S.A. | Cold water soluble creamer |
| JP2001275590A (en) * | 2000-04-03 | 2001-10-09 | Dai Ichi Kogyo Seiyaku Co Ltd | Modifier composition for frozen cooked rice |
| JP2002199851A (en) * | 2000-12-28 | 2002-07-16 | Dai Ichi Kogyo Seiyaku Co Ltd | Noodle modifier, and method for producing noodle using the same |
| KR101261590B1 (en) * | 2010-05-20 | 2013-05-06 | 주식회사 삼양사 | Premix Composition and Preparation of Nann using the Same |
| JP5990276B2 (en) * | 2012-11-14 | 2016-09-07 | 株式会社Ｊ−オイルミルズ | Fried flavor enhancer |
| JP6403427B2 (en) * | 2014-05-19 | 2018-10-10 | ミヨシ油脂株式会社 | Powdered fat for beverages |
| JP6590574B2 (en) * | 2014-08-01 | 2019-10-16 | ミヨシ油脂株式会社 | Foamable beverage, functionality improver for foamable beverage, method for improving functionality of foamable beverage, and method for producing foamable beverage |
| JP6725272B2 (en) * | 2016-03-10 | 2020-07-15 | ミヨシ油脂株式会社 | Powdered oil and fat and food and drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63309141A (en) * | 1987-06-12 | 1988-12-16 | Asahi Denka Kogyo Kk | Powdery fat and oil |
| JPS6463332A (en) * | 1987-09-04 | 1989-03-09 | Asahi Denka Kogyo Kk | Pre-mix for use in manufacture of confectionary, bread, etc. |
| JP2003073691A (en) * | 2001-08-30 | 2003-03-12 | Nof Corp | Protein-free powdered fat composition and its use |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021138142A1 (en) * | 2019-12-30 | 2021-07-08 | Cargill, Incorporated | A non-dairy creamer and method of making the same |
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| JP2022066379A (en) | 2022-04-28 |
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