WO2018174204A1 - Powdered oil and fat composition for preventing water separation - Google Patents

Abstract

The present invention addresses the issue of providing a powdered oil and fat composition for preventing water separation, that is capable of preventing water separation from a food ingredient, maintaining the original quality of the food ingredient, a fresh texture, juiciness, and freshness, and, as a result, inhibiting transfer of moisture to other food ingredients. The present invention is a powdered oil and fat composition for preventing water separation, containing a powdered oil and fat composition that fulfills condition (a). (a) A powdered oil and fat composition containing an oil and fat component including at least one type of XXX-type triglyceride having a Cx fatty acid residue X at glycerin positions 1–3. The carbon number x is an integer selected from 10–22. The oil and fat component includes a β-type oil and fat. The powdered oil and fat composition particles are plate shaped and the powdered oil and fat composition has a loose bulk density of 0.05–0.6 g/cm3.

Description

Powdered fat composition for preventing water separation

The present invention prevents water separation from the food material, retains the original quality, fresh texture, juiciness and freshness of the food material, and as a result, can suppress moisture transfer to other food materials. The present invention relates to a powdered oil / fat composition for water separation prevention, a food produced using the powdered oil / fat composition, a method for producing the food, and a water separation preventing agent comprising the powdered oil / fat composition as an active ingredient.
This application claims priority based on Japanese Patent Application No. 2017-56754 filed in Japan on March 23, 2017, the contents of which are incorporated herein by reference.

Many food ingredients have a certain amount of water and often cause water separation during cooking or processing. When water separation occurs, the texture and taste inherent to the food material, and the appearance may be impaired. For example, in frozen livestock meat, ice crystals grow during freezing, and thus water separation may occur from the livestock meat during thawing, which may impair the original taste of livestock meat. In addition, when dressing a vegetable such as a salad, water may be removed from the vegetable by osmotic pressure and ooze out, and the fresh texture and freshness of the vegetable may be lost. In addition, in bread and confectionery including fruit fillings such as apple pie, when baking, moisture is removed from filling with a lot of moisture and transferred to dough, and the texture is lost, crisp and dough. Product value may be reduced.

Therefore, various water separation inhibitors have been proposed and used conventionally. For example, a water separation inhibitor for frozen foods, which is obtained by mixing fish gelatin powder with a food material before solidification, is known (Patent Document 1). Moreover, the water separation inhibitor for processed foods containing the dried konjac processed goods prepared combining konjac flour, saccharide | sugar, and starch is known (patent document 2). Furthermore, the water separation inhibitor for processed foods (Patent Document 3) containing puffed cereals is known.
However, these water separation inhibitors are not effective enough and may affect the texture and flavor of the food material, and there is room for further improvement. In addition, protein or saccharides are mainly used, and the current situation is that little is known about water separation preventing agents mainly made of fats and oils.

Japanese Patent No. 2989553 JP 2004-215646 A JP 2006-6236 A

The present invention prevents water separation from the food material, retains the original quality, fresh texture, juiciness and freshness of the food material, and as a result, can suppress moisture transfer to other food materials. It aims at providing the powder oil-fat composition for water separation prevention.

As a result of intensive studies to solve the above problems, the present inventors surprisingly prevent water separation from the food material when a powdered fat composition satisfying specific conditions is blended with the food material. It was found that the original quality of food materials, fresh texture, juiciness and freshness were maintained, and as a result, moisture transfer to other food materials could be suppressed, and the present invention was completed. That is, the present invention can include the following aspects.

[1] A powdered oil / fat composition for preventing water separation, comprising a powdery oil / fat composition satisfying the following condition (a): (A) A powdery oil / fat composition containing an oil / fat component containing one or more XXX-type triglycerides having a fatty acid residue X having carbon number x at positions 1 to 3 of glycerin, wherein the carbon number x is Is an integer selected from 10 to 22, wherein the fat and oil component includes β-type fat and oil, the particles of the powdery fat composition have a plate shape, and the loose bulk density of the powdery fat and oil composition is 0.05 to 0.6 g / cm ³ .
[2] The powder oil composition for preventing water separation according to [1], wherein the oil component is a β-type oil.
[3] The powder oil composition for preventing water separation according to [1] or [2], wherein the XXX type triglyceride contains 50% by mass or more when the total mass of the oil / fat component is 100% by mass.
[4] The powdered fat composition for preventing water separation according to any one of [1] to [3], wherein the carbon number x is an integer selected from 16 to 18.
[5] The powdered fat composition for preventing water separation according to any one of [1] to [4], wherein the loose bulk density of the powdery fat composition is 0.1 to 0.4 g / cm ^3. object.
[6] The powder oil composition for preventing water separation according to any one of [1] to [5], wherein the aspect ratio (2) of the particles of the powder oil composition is 2.5 or more object.
[7] The powdered oil and fat composition contains a β-type oil and fat obtained by cooling and solidifying the oil and fat composition raw material containing the XXX type triglyceride at a cooling temperature or higher obtained from the following formula: [1] The powder oil composition for preventing water separation according to any one of [6] to [6].
Cooling temperature (° C.) = Carbon number ×× 6.6−68
[8] A β-type oil and fat obtained by cooling and solidifying the oil-and-fat composition raw material containing the XXX type triglyceride at a temperature equal to or higher than the melting point of the α-type oil and fat corresponding to the β-type oil and fat. The powdered fat composition for preventing water separation according to any one of [1] to [7], comprising:
[9] The powder fat composition for preventing water separation according to any one of [1] to [8], wherein the powdery fat composition has an average particle size of 20 μm or less.
[10] An improved food material comprising the powdered oil composition for preventing water separation according to any one of [1] to [9].
[11] The improved food material according to [10], comprising 0.1 to 10 parts by mass of the water-separation preventing powder / fat composition with respect to 100 parts by mass of the food material.
[12] A method for producing an improved food material, comprising the step of blending the powdery fat composition for preventing water separation according to any one of [1] to [9] with a food material.
[13] The method for producing an improved food material according to [12], wherein 0.1 to 10 parts by mass of the water-separation preventing powder / fat composition is added to 100 parts by mass of the food material.
[14] A water separation preventing agent comprising the powder oil composition for preventing water separation according to any one of [1] to [9] as an active ingredient.
[15] An improved food containing the improved food material according to [10] or [11] or the water separation inhibitor according to [14] as a raw material.

According to the present invention, by mixing a powdery fat composition for water separation prevention satisfying a specific condition in a food material, water separation from the food material is prevented, and the original quality of food material, fresh texture, juicy sheath The freshness can be maintained, and as a result, moisture transfer to other food materials can be suppressed. Furthermore, by using the improved food material as described above, anyone can easily produce an improved food with water separation prevented. Moreover, since the powdered fat and oil composition for preventing water separation of the present invention is tasteless and odorless, there is little influence on the flavor inherent to the food material. In particular, when a vegetable is selected as a food material and a powdered fat composition for preventing water separation is applied, the sweetness of the vegetable can be obtained and the sweetness can be reduced. Moreover, since the said powdery fat composition is foodstuff itself, since the addition amount can also be adjusted freely, it can contribute to the quality improvement of foodstuffs, or efficient production. And since the powdered fat and oil composition for preventing water separation of the present invention has a very fine particle size, it does not feel rough or oily even if it is eaten, and has little influence on the original texture of the food material. .

It is a photograph which shows the water separation prevention effect with respect to the frozen pork of this invention. It is a photograph which shows the water separation prevention effect with respect to the salad of this invention. It is a figure which shows the water separation prevention effect with respect to the apple pie of this invention, and a water transfer prevention effect. It is a chart which shows the water separation prevention effect (at the time of natural thawing | decompression) with respect to the frozen vegetables of this invention. It is a chart which shows the water separation prevention effect (at the time of a range heating) with respect to the frozen vegetables of this invention. It is an external appearance photograph of the powdered oil-fat composition (beta type fats and oils) of Production Example 7 of the present invention. It is an external appearance photograph of the powdered oil-fat composition (beta type fats and oils) of Production Example 7 of the present invention. It is an external appearance photograph of the fats and oils composition (alpha-type fat and oil) of the manufacture comparative example 3 of this invention. It is a microscope picture of the powdered fats-and-oil composition (beta type fats and oils) of manufacture Example 7 of this invention. It is a microscope picture of the oil-fat composition (alpha type fat) of the manufacture comparative example 3 of this invention. It is a X-ray-diffraction figure of the powder oil-fat composition ((beta) type | mold fat and oil) of manufacture Example 7 of this invention. It is a X-ray-diffraction figure of the oil-fat composition (alpha type fat) of manufacture comparative example 3 of this invention. It is the figure which showed typically the microscope picture when the powdery fat composition was made to adhere to the core substance surface. In the figure, A is the core material, B is the powdered fat composition, and the length of the line segment ab (the length in the vertical direction from the adhesion surface of the particles adhered to the surface of the core substance) is It is the thickness value. In the micrograph (1500 times) when the powdered oil / fat composition A is adhered onto the glass bead surface, the portions measured as the thickness of the particles are shown by straight lines (two places). It is a microscope picture (100 time) of the powdery fat composition A. It is a microscope picture (300 times) of the powdery fat composition A. It is a microscope picture (100 time) of the powdery fats and oils B. It is a microscope picture (300 times) of powdered fats and oils B. It is a photograph of the external appearance of the powder oil-fat composition (manufacture example 21) before a grinding | pulverization. It is an electron micrograph (200 times) of the powdery fat composition (Manufacture Example 21) before pulverization. It is an electron micrograph (1) (1000 time) of a powdery oil-fat composition (manufacture example 21). It is an electron micrograph (2) (1000 times) of a powdery fat composition (Manufacturing Example 21).

Hereinafter, the food material and the improved food material of the present invention will be described in order.
<Food ingredients>
In the present invention, the “food material” is a raw material for producing food and is not particularly limited as long as water separation becomes a problem. Examples thereof include livestock meats, seafood, vegetables, fruits, noodles, rice, breads, seaweeds, and the like. Especially in this invention, livestock meat, seafood, vegetables, and fruits are preferable. Moreover, the state of the food material in the present invention is arbitrary, and may be, for example, a frozen state, a refrigerated state, or the like.
Further, in the present invention, the “improved food material” is obtained by mixing the “powder oil composition” or “oil composition” defined below with respect to the food material defined above. It refers to a food material to which a water separation preventing effect (or a moisture transfer preventing effect) is imparted compared to a food material not containing an “oil composition” or “oil composition”.
In the present invention, “water separation” refers to a phenomenon in which moisture exudes from a food material with a high water content. The powdered fat composition for preventing water separation according to the present invention prevents water separation (for example, drip) from food materials, and as a result, prevents water migration to other food materials. Prevention can also be seen as an integral part, and depending on the viewpoint, it can also be said that the powder oil composition for preventing water separation is a powder oil composition for preventing moisture migration.

<Improved food>
The “improved food” in the present invention is a food containing an improved food material as defined above or a water separation preventing agent described later (in addition, an improved food may be an improved food material itself). The food is not particularly limited as long as the problem caused by water separation is eliminated or reduced. As the “improved food” of the present invention, a food containing a lot of water is preferable. Dim sums such as seafood, cream, meat buns, dumplings, spring rolls, and others, Tsukuda boiled, delicacy, rice balls, sandwiches. In the present invention, processed meat products, salads, confectionery and breads are particularly preferable. Moreover, the state of the “improved food” in the present invention is arbitrary, and may be, for example, a frozen state, a refrigerated state, or the like.

<Powdered oil / fat composition for preventing water separation>
The present invention relates to a powdered oil / fat composition for preventing water separation containing a powdered oil / fat composition satisfying the following condition (a) (hereinafter also simply referred to as “powdered oil / fat composition”).
(A) A powdered fat composition containing one or more XXX-type triglycerides having a fatty acid residue X having carbon number x at positions 1 to 3 of glycerin, wherein the carbon number x is 10 to 22 is an integer selected from the above, wherein the oil / fat component contains β-type oil / fat, the particles of the powder / fat composition have a plate shape, and the loose bulk density of the powder / fat composition is 0.05 to 0.00. 6 g / cm ³ . The oil / fat composition for preventing water separation of the present invention contains, in addition to the powder / fat composition described above, optionally other components such as emulsifiers, fragrances, colorants, skim milk powder, whole milk powder, cocoa powder, sugar, dextrin and the like. You may go out.
The content of the powder fat composition for satisfying the above condition (a) in the water separation prevention powder oil composition is, for example, 50 mass% or more when the total weight of the water separation prevention powder oil composition is 100 mass%. The lower limit is preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more. For example, 100% by mass or less, preferably 99% by mass or less, more preferably 95% by mass. It is the range which makes% or less the upper limit. 100 mass% of the powdered oil / fat composition for preventing water separation may be a powdered oil / fat composition satisfying the condition (a). The said powder fat composition can be used 1 type or 2 or more types, Preferably it is 1 type or 2 types, More preferably, 1 type is used.

<Oil component>
The powdered oil / fat composition of the present invention contains an oil / fat component. The fat component contains at least XXX type triglyceride, and optionally other triglycerides.
The fat component includes β-type fat. Here, the β-type fats and oils are fats and oils composed only of β-type crystals, which is one of crystal polymorphs of fats and oils. Other crystalline polymorphic fats and oils include β ′ type fats and oils and α type fats and oils, and β ′ type fats and oils are fats and oils composed only of β ′ type crystals that are one of the polymorphic forms of fats and oils. α-type fats and oils are fats and oils composed only of α-type crystals, which is one of crystal polymorphs of fats and oils. Some fats and oils crystals have the same composition but have different sublattice structures (crystal structures) and are called crystal polymorphs. Typically, there are a hexagonal type, an orthorhombic vertical type, and a triclinic parallel type, which are called α type, β ′ type, and β type, respectively. In addition, the melting points of each polymorph increase in the order of α, β ′, β, and the melting point of each polymorph varies depending on the type of fatty acid residue X having carbon number x. , Trilaurin, trimyristin, tripalmitin, tristearin, triarachidin, and tribehenine, the melting point (° C.) of each polymorph is shown. Table 1 was prepared based on Nissim Garti et al., “Crystallization and Polymorphism of Fats and Fatty Acids”, Marcel Dekker Inc., 1988, pp. 32-33. In preparing Table 1, the melting point temperature (° C.) was rounded to the first decimal place. Further, if the composition of the oil and fat and the melting point of each polymorph are known, it can be detected whether or not β-type oil or fat is present in the oil or fat.

A general method for identifying these polymorphs is an X-ray diffraction method, and diffraction conditions are given by the following Bragg equation.
2 d sin θ = nλ (n = 1, 2, 3,...)
A diffraction peak appears at a position satisfying this equation. Here, d is a lattice constant, θ is a diffraction (incident) angle, λ is an X-ray wavelength, and n is a natural number. From the diffraction peak 2θ = 16 to 27 ° corresponding to the short face spacing, information on the side packing (sublattice) in the crystal can be obtained, and polymorphism can be identified. In particular, in the case of triacylglycerol, a characteristic peak of β-type is observed at 2θ = 19, 23, 24 ° (near 4.6 °, 3.9 °, near 3.8 °), and α at 21 ° (4.2 °). A characteristic peak of the mold appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer (Rigaku Corporation, sample horizontal X-ray diffractometer UItimaIV) maintained at 20 ° C. As the X-ray light source, CuKα ray (1.54 mm) is most often used.

Furthermore, the crystal polymorphism of the above fats and oils can also be predicted by a differential scanning calorimetry (DSC method). For example, the prediction of β-type fats and oils is based on a DSC curve obtained by heating up to 100 ° C. at a rate of temperature increase of 10 ° C./min with a differential scanning calorimeter (product number, BSC 6220, manufactured by SII Nano Technology Co., Ltd.). This is done by predicting the crystal structure of the oil.

Here, the fat and oil component only needs to contain β-type fat or oil, or contains β-type fat and oil as a main component (greater than 50% by mass). As a preferable aspect, the fat and oil component is substantially from β-type fat and oil. In a more preferred embodiment, the oil and fat component is composed of β-type oil and fat, and in a particularly preferred embodiment, the oil and fat component is composed only of β-type oil and fat. The case where all of the oil and fat components are β-type oils and fats is a case where α-type oils and / or β′-type oils and fats are not detected by differential scanning calorimetry. As another preferred embodiment, the above fat component (or powdered fat composition containing the fat component) has a diffraction peak in the vicinity of 4.5 to 4.7 mm, preferably in the vicinity of 4.6 mm in the X-ray diffraction measurement. In Table 1, there is no X-ray diffraction peak of the short face spacing of the α-type fat and / or β′-type fat and oil, in particular, there is no diffraction peak in the vicinity of 4.2 mm. It can be judged that all are β-type oils and fats. As a further aspect of the present invention, it is preferable that all the fat components are β-type fats and oils, but other α-type fats and β′-type fats and oils may be contained. Here, the fat component in the present invention includes “β-type fat” and an index of the relative amount of β-type fat with respect to α-type fat and β-type fat is the β-type characteristic peak among the X-ray diffraction peaks. Intensity ratio between [alpha] -type characteristic peak and [[beta] -type characteristic peak intensity / [[alpha] -type characteristic peak intensity + [beta] -type characteristic peak intensity)] (hereinafter also referred to as peak intensity ratio). ). Specifically, based on the knowledge about the X-ray diffraction measurement described above, the peak intensity of 2θ = 19 ° (4.6 °) which is a characteristic peak of β type and 2θ = 21 which is a characteristic peak of α type. The ratio of the peak intensity at ° (4.2 mm): 19 ° / (19 ° + 21 °) [4.6 mm / (4.6 mm + 4.2 mm)] It can be understood that “including β-type fats and oils” as an index representing the abundance. In the present invention, it is preferable that all of the oil and fat components are β-type oils and fats (that is, peak intensity ratio = 1). For example, the lower limit value of the peak intensity ratio is, for example, 0.4 or more, preferably 0. 5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, particularly preferably 0.75 or more, and even more preferably 0.8 or more is appropriate. If the peak intensity is 0.4 or more, the β-type oil can be regarded as having a main component of more than 50% by mass. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less Etc. The peak intensity ratio may be any one or any combination of the above lower limit value and upper limit value.

<XXX type triglyceride>
The oil and fat component of the present invention contains one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin. The XXX type triglyceride is a triglyceride having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 10 to 22, preferably an integer selected from 12 to 22, more preferably an integer selected from 14 to 20, and still more preferably selected from 16 to 18 Is an integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include residues such as capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, but are not limited thereto. More preferred as fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, more preferred are myristic acid, palmitic acid, stearic acid and arachidic acid, and even more preferred is palmitic acid. Acids and stearic acid.
The content of the XXX type triglyceride is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass when the total mass of the fat and oil component is 100% by mass. The lower limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. XXX type triglycerides can be used singly or in combination of two or more, preferably one or two, more preferably one. When there are two or more types of XXX type triglycerides, the total value is the content of XXX type triglycerides.

<Other triglycerides>
The oil and fat component of the present invention may contain other triglycerides other than the XXX type triglyceride as long as the effects of the present invention are not impaired. The other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl tricaprylate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. When the total triglyceride in the oil and fat component of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and further preferably 0 to 8% by mass.

<Other ingredients>
The powdered fat composition of the present invention may optionally contain other components such as emulsifiers, fragrances, coloring agents, skim milk powder, whole milk powder, cocoa powder, sugar, dextrin, etc., in addition to the above oil and fat components such as triglycerides. Good. The amount of these other components may be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil and fat composition is 100% by mass, 0 to 70% by mass, preferably Is 0 to 65% by mass, more preferably 0 to 30% by mass. 90% by mass or more of the other components are preferably a powder having an average particle size of 1000 μm or less, and more preferably a powder having an average particle size of 500 μm or less. The average particle diameter here is a value (d50) measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
However, it is preferable that the preferred powdered fat composition of the present invention consists essentially of the above fat component, and the fat component preferably consists essentially of triglyceride. In addition, “substantially” means that the component other than the fat component contained in the fat composition or the component other than the triglyceride contained in the fat component is 100% by mass of the powdered fat composition or fat component, For example, it means 0 to 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.

<Characteristics of powdered oil and fat composition>
The powdery fat composition of the present invention is a powdery solid at ordinary temperature (20 ° C.).
Loose bulk density of the powder fat and oil composition of the present invention, for example, be comprised of substantially only the oil component, 0.05 ~ 0.6g / cm ^3, preferably 0.1 ~ 0.5g / cm ^3, More preferably, it is 0.1 to 0.4 g / cm ³ or 0.15 to 0.4 g / cm ³ , and further preferably 0.2 to 0.3 g / cm ³ . Here, the “loosened bulk density” is a packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm ³ ) is measured by, for example, dropping an appropriate amount of the powdered fat composition from about 2 cm above the upper opening end of the graduated cylinder into a graduated cylinder with an inner diameter of 15 mm × 25 mL, It can be determined by measuring the filled mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per mL. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk density measuring instrument of Kuramochi Scientific Instruments. Specifically, 120 mL of a sample is dropped into the receiver from a position 38 mm high from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample swelled from the receiver is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement is preferably performed three times and the average value is taken.

The loose bulk density can also be measured by the following method.
The loose bulk density (g / cm ³ ) can be measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, the sample is charged in a powder tester, the upper chute charged with the sample is vibrated, and the sample is dropped into the lower measuring cup by natural fall. The sample raised from the measuring cup is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 cm ³ ) of the receiver is weighed, and the loose bulk density is obtained from the following equation.
Loose bulk density (g / cm ³ ) = A (g) / 100 (cm ³ )
In addition, an appropriate amount of the powdered fat composition is dropped into a measuring cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the measuring cylinder, and is filled loosely, and measurement of the filled mass (g) and capacity (mL ) And calculating the mass (g) of the powdered oil / fat composition per mL.

Further, the powdered fat composition of the present invention has a plate-like form, and is, for example, 0.5 to 200 μm, preferably 1 to 100 μm, more preferably 1 to 60 μm, and still more preferably 1 to It has an average particle size (effective diameter) of 30 μm, even more preferably 20 μm or less, even more preferably 1 to 20 μm. Here, the average particle diameter (effective diameter) is a value (d50) measured by a laser diffraction scattering method (ISO133201, ISO9276-1) with a particle size distribution measuring device (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.).
The effective diameter means the particle diameter of the spherical shape when the actually measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained on the assumption that it is spherical. Thus, in the case of the laser diffraction scattering method, the effective diameter is calculated by fitting the theoretical diffraction pattern obtained on the assumption of a sphere and the actual diffraction pattern, so even if the measurement target is a plate shape Even a spherical shape can be measured by the same principle. Here, the plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably an aspect ratio of 1.2 or more, still more preferably 1.2 to 3.0, particularly preferably The aspect ratio is 1.3 to 2.5, particularly preferably 1.4 to 2.0. The aspect ratio here is defined as the ratio of the length of the long side to the length of the short side of the particle figure surrounded by a rectangle circumscribing so as to minimize the area. Further, when the particles are spherical, the aspect ratio is smaller than 1.1. In the conventional method, in which oils with a high solid fat content such as extremely hardened oil are dissolved and sprayed directly, the particles of the powdered oil composition become spherical due to surface tension, and the aspect ratio is less than 1.1. Become. The aspect ratio is measured, for example, by measuring the length in the major axis direction and the length in the minor axis direction of the arbitrarily selected particles by direct observation with an optical microscope, a scanning electron microscope, or the like. It can obtain | require as an average value of the obtained number.

Another feature of the powdery fat composition of the present invention can also be expressed using the aspect ratio (2) of the particles.
The aspect ratio (2) in the present invention is a value obtained by dividing the major axis of the particle by the thickness [= major axis / thickness].
When the particle is a perfect sphere, the value of the aspect ratio (2) is 1 [= 1/1]. Will grow.
The aspect ratio (2) of the particles can be measured, for example, by the following methods (a) and (b).
(A) When the major axis and thickness can be measured for each particle from the electron micrograph of the particle For each individual particle shown in the electron micrograph, the major axis and thickness (vertical and horizontal) The aspect ratio (2) is determined for each particle, and the average value is defined as the aspect ratio (2) of the particle.
For example, this measuring method can be used when the particles are spherical.
(B) When the major axis or thickness of each particle cannot be measured from the electron micrograph of the particle. For example, when the particle has a flat shape or a plate-like shape, each particle appears in the electron micrograph. For the particles, the major axis can be measured, but the thickness is often not visible in the photograph and is difficult to measure directly from the photograph.
In such a case, the particle is attached to the surface of a core material such as glass beads, an electron micrograph is taken, and the vertical length from the surface of the particle attached to the core material surface is defined as the particle thickness. Measure and use this value as thickness.
This will be explained with reference to the schematic diagram of FIG. 13. A in FIG. 13 is a core substance, B is a particle for measuring an aspect ratio (2), and the length of the line segment ab (from the adhesion surface of the particles adhered to the core substance surface). Is the thickness value of the particles.
For the value of the major axis, the average particle diameter (d50) measured based on the above-mentioned laser diffraction scattering method is used.
The aspect ratio (2) [= major axis / thickness] can be determined from the values of the major axis and thickness of the particles thus measured.

The aspect ratio (2) of the particles of the powdery fat composition of the present invention is preferably 2.5 or more, more preferably 2.5 to 100, still more preferably 3 to 50, even more. It is 3 to 20, particularly preferably 3 to 15.

<The manufacturing method of a powder oil-fat composition>
The powdered oil and fat composition of the present invention is prepared by melting an oil and fat composition raw material containing one or more XXX type triglycerides having a fatty acid residue X having a carbon number of x at the 1st to 3rd positions of glycerin at a specific cooling temperature. By maintaining and solidifying by cooling, a powdery oil / fat composition (powder / fat composition) can be obtained without taking special processing means such as mechanical pulverization by a pulverizer such as spray or mill. More specifically, (a) preparing an oil and fat composition raw material containing the XXX type triglyceride, optionally heating the oil and fat composition raw material obtained in step (a) as step (b), The oil and fat composition raw material in a molten state is obtained by dissolving the triglyceride contained in the raw material, and (d) the oil and fat composition raw material is cooled and solidified to contain β-type oil and fat, and the particle shape is plate-like Is obtained. The powder oil composition can also be produced by applying known pulverization processing means such as a hammer mill and a cutter mill to the solid obtained after cooling.

The cooling in the step (d) is, for example, the temperature of the molten fat composition raw material at a temperature lower than the melting point of the β-type fat of the fat component contained in the fat composition raw material, and the following formula:
Cooling temperature (° C.) = Carbon number ×× 6.6−68
It is performed at a temperature higher than the cooling temperature required from If it cools in such a temperature range, since a beta type oil and fat can be produced | generated efficiently and a fine crystal | crystallization is made, a powdered oil and fat composition can be obtained easily. The term “fine” refers to the case where the primary particles (smallest size crystals) are, for example, 20 μm or less, preferably 15 μm or less, more preferably 10 μm or less. Moreover, if it does not cool in such a temperature range, (beta) type fats and oils will not produce | generate, but the solid substance which has the space | gap which increased the volume rather than the fats and oils composition raw material may be impossible. Furthermore, in the present invention, by cooling in such a temperature range, β-type fats and oils are produced in a stationary state, and the particles of the powdered fats and oils composition are formed into a plate shape. This is useful for specifying the powdered fat composition of the present invention. As a preferable average particle diameter of the powdered oil and fat composition for preventing water separation of the present invention, for example, an average particle diameter of 20 μm or less can be mentioned. The method for measuring the average particle diameter is as described above. Furthermore, since fine particles of 20 μm or less are difficult to be sensed by human senses, the use of particles of 20 μm or less prevents powdered fats and oil compositions having a high melting point from watering without giving a rough texture. Can be added.

In more detail, the manufacturing method of a powder oil-fat composition is demonstrated.
The powdered fat composition of the present invention comprises the following steps:
(A) a step of preparing an oil and fat composition raw material containing XXX type triglyceride,
(B) The optional step of heating the fat composition raw material obtained in step (a) arbitrarily to obtain the molten fat composition raw material by dissolving the triglyceride contained in the fat composition raw material, (D) a step of cooling and solidifying the oil-and-fat composition raw material to obtain a powdered oil-and-fat composition containing β-type oil and fat and having a plate-like particle shape;
It can manufacture by the method containing.
Moreover, between the said process (b) and (d), the arbitrary processes for accelerating | stimulating powder production as a process (c), for example, (c1) Seeding process, (c2) Tempering process, and / or (c3) A pre-cooling step may be included. Further, the powdered fat composition obtained in the step (d) may be obtained by the step (e) of obtaining a powdery fat composition by grinding the solid obtained after cooling in the step (d). Good. Hereinafter, the steps (a) to (e) will be described.

(A) Raw material preparation step The oil and fat composition raw material containing XXX type triglyceride prepared in step (a) is one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions of glycerin. It is manufactured based on the manufacturing method of fats and oils, such as normal XXX type triglyceride containing, or can be easily obtained from the market. Here, the XXX-type triglyceride specified by the carbon number x and the fatty acid residue X is the same as that of the finally obtained fat component except for the crystal polymorph. The raw material may contain β-type fats and oils, for example, the β-type fats and oils may contain 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. . However, since the β-type fats and oils disappear when the raw material is brought into a molten state by heating or the like, the raw material may be a raw material in a molten state. For example, when the raw material is in a molten state, the fact that β-type fats and oils are substantially not included is not limited to XXX type triglycerides, but also means that substantially all of the fat and oil components are not β-type fats and oils. Presence of the type fat / oil can be confirmed by confirming the diffraction peak due to the β type fat / oil by the above-mentioned X-ray diffraction measurement, the β type fat / oil by the differential scanning calorimetry, and the like. The amount of β-type oil / fat in the case of “substantially free of β-type oil / fat” is the intensity ratio between the characteristic peak of β-type and the characteristic peak of α-type among the X-ray diffraction peaks [characteristic of β-type It can be assumed from the following: intensity of target peak / (intensity of characteristic peak of α type + intensity of characteristic peak of β type)] (peak intensity ratio) The said peak intensity ratio of the said fat-and-oil composition raw material is 0.2 or less, for example, Preferably, it is 0.15 or less, More preferably, it is 0.10 or less. The oil and fat composition raw material may contain one or more XXX triglycerides as described above, preferably one or two, more preferably one.
Specifically, for example, the XXX type triglyceride can be produced by direct synthesis using a fatty acid or a fatty acid derivative and glycerin. As a method of directly synthesizing XXX type triglyceride, (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), (ii) a carboxyl group of fatty acid X having x carbon number is an alkoxyl group A method of reacting fatty acid alkyl (for example, fatty acid methyl and fatty acid ethyl) and glycerin under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl), (iii) a fatty acid having x carbon number The method (acid halide synthesis | combination) with which the fatty acid halide (for example, fatty acid chloride and fatty acid bromide) by which the hydroxyl group of the carboxyl group of X was substituted with halogen and glycerol is made to react in a basic catalyst is mentioned.
XXX type triglycerides can be produced by any of the above-mentioned methods (i) to (iii), but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using fatty acid alkyl is Preferably, (i) direct ester synthesis is more preferred.

In order to produce XXX type triglycerides by (i) direct ester synthesis, from the viewpoint of production efficiency, it is preferable to use 3 to 5 moles of fatty acid X or fatty acid Y with respect to 1 mole of glycerin. It is more preferable.
The reaction temperature in the (i) direct ester synthesis of the XXX type triglyceride may be a temperature at which the water produced by the esterification reaction can be removed from the system, and is preferably 120 ° C. to 300 ° C., for example, 150 ° C. to 270 ° C. More preferably, 180 ° C. to 250 ° C. is even more preferable. By carrying out the reaction at 180 to 250 ° C., XXX type triglyceride can be produced particularly efficiently.

In the (i) direct ester synthesis of the XXX type triglyceride, a catalyst for promoting the esterification reaction may be used. Examples of the catalyst include an acid catalyst and an alkaline earth metal alkoxide. The amount of the catalyst used is preferably about 0.001 to 1% by mass relative to the total mass of the reaction raw materials.
In (i) direct ester synthesis of XXX type triglycerides, after the reaction, the catalyst and raw material unreacted substances are removed by performing known purification treatments such as washing with water, alkaline deoxidation and / or vacuum deoxidation, and adsorption treatment. can do. Furthermore, the obtained reaction product can be further purified by performing decolorization / deodorization treatment.

The amount of the XXX type triglyceride contained in the oil and fat composition raw material is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, when the total mass of all triglycerides contained in the raw material is 100% by mass. More preferably, it is 90 to 60% by mass. Even more preferably, it is 85 to 65% by mass.

<Other triglycerides>
As the other triglyceride serving as the raw material for the oil and fat composition containing XXX type triglyceride, various triglycerides may be included in addition to the above XXX type triglyceride, as long as the effects of the present invention are not impaired. As other triglycerides, for example, an X2Y type triglyceride in which one fatty acid residue X of the XXX type triglyceride is substituted with a fatty acid residue Y, and two fatty acid residues X in the XXX type triglyceride are substituted with a fatty acid residue Y. XY2 type triglyceride etc. can be mentioned.
The amount of the other triglycerides is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, more preferably 1 to 40% by mass, when the total mass of the XXX type triglyceride is 100% by mass.

In addition, as the oil and fat composition raw material of the present invention, instead of directly synthesizing the XXX type triglyceride, a natural triglyceride composition obtained by hydrogenation, transesterification or fractionation may be used. Examples of naturally occurring triglyceride compositions include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin, and mixtures thereof. Particularly preferred are hardened oils, partially hardened oils and extremely hardened oils of these naturally derived triglyceride compositions. More preferred are hard palm stearin, high oleic sunflower oil extremely hardened oil, rapeseed extremely hardened oil, and soybean extremely hardened oil.

Furthermore, as the oil and fat composition raw material of the present invention, a commercially available triglyceride composition or synthetic oil and fat can be mentioned. For example, as a triglyceride composition, hard palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.), rapeseed extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.), soybean super hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) can be mentioned. it can. Synthetic fats and oils include tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma Aldrich), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarachidin (manufactured by Tokyo Chemical Industry Co., Ltd.) and tribehenine (manufactured by Tokyo Chemical Industry Co., Ltd.). Manufactured by Kogyo Co., Ltd.).
In addition, palm extremely hardened oil has a low content of XXX type triglyceride, and therefore can be used as a dilute component of triglyceride.

<Other ingredients>
In addition to the triglyceride, the oil and fat composition raw material may optionally contain other components such as a partial glyceride, a fatty acid, an antioxidant, an emulsifier, and a solvent such as water. The amount of these other components may be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the XXX triglyceride is 100% by mass, 0 to 5% by mass, preferably It is 0-2% by mass, more preferably 0-1% by mass.

When the said fat-and-oil composition raw material contains two or more components, you may mix arbitrarily. Any known mixing method may be used for mixing as long as a homogeneous reaction substrate can be obtained. For example, a paddle mixer, an adihomo mixer, a disper mixer, or the like can be used.
You may mix the said heating under a heating as needed. The heating is preferably at the same level as the heating temperature in the step (b) described later, for example, 50 to 120 ° C., preferably 60 to 100 ° C., more preferably 70 to 90 ° C., more preferably 80 ° C. Is called.

(B) The process of obtaining the said fat-and-oil composition of a molten state Before the said (d) process, when the fat-and-oil composition raw material prepared by the said process (a) is in a molten state at the time of preparation, please heat. Although it is cooled as it is, when it is not in a molten state at the time of preparation, it is arbitrarily heated to melt the triglyceride contained in the oil composition raw material to obtain a molten oil composition raw material.
Here, the heating of the oil / fat composition raw material is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil / fat composition raw material, particularly at a temperature at which the XXX type triglyceride can be melted, for example, 70 to 200 ° C., preferably 75 to 150 ° C. More preferably, the temperature is 80 to 100 ° C. In addition, the heating is suitably continued, for example, for 0.1 to 3 hours, preferably 0.3 to 2 hours, more preferably 0.5 to 1 hour.

(D) Step of cooling the molten fat composition to obtain a powdered fat composition The molten fat composition raw material prepared in the above step (a) or (b) is further cooled and solidified to form β-type A powdery fat composition containing fats and oils and having a plate-like particle shape is formed.
Here, in order to “cool and solidify a molten fat composition raw material”, the upper limit value of the cooling temperature is obtained by using the molten fat composition raw material as a β-type fat of the fat component contained in the fat composition raw material. It is necessary to keep the temperature lower than the melting point of. For example, in the case of XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the melting point of β type fat is: Since it is 74 ° C. (Table 1), it is 1-30 ° C. lower than the melting point (ie, 44-73 ° C.), preferably 1-20 ° C. lower than the melting point (ie, 54-73 ° C.), more preferably 1-15 ° C. below the melting point (ie 59-73 ° C.), particularly preferably 1 ° C., 2 ° C., 3 ° C., 4 ° C., 5 ° C., 6 ° C., 7 ° C., 8 ° C., 9 ° C. or 10 ° C. Temperature.
More preferably, in order to obtain the β-type oil and fat, it is appropriate to keep the cooling temperature lower than the cooling temperature obtained from the following formula as the lower limit value of the cooling temperature.
Cooling temperature (° C.) = Carbon number ×× 6.6−68
(In the formula, carbon number x is carbon number x of XXX type triglyceride contained in the oil and fat composition raw material)
In order to obtain β-type fats and oils containing XXX type triglycerides, the cooling temperature is set to α-type fats other than β-type fats and β′-type fats and oils other than β-type fats. This is because it is necessary to set a temperature at which crystallization does not occur. Since the cooling temperature mainly depends on the molecular size of the XXX type triglyceride, it can be understood that there is a certain correlation between the carbon number x and the lower limit of the optimum cooling temperature.
For example, when the XXX type triglyceride contained in the oil and fat composition raw material is XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the lower limit of the cooling temperature is 50.8 ° C. or more. Therefore, in the case of the XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the temperature for “cooling and solidifying the molten oil composition raw material” is more preferably 50.8 ° C. or more and 72 ° C. or less. Become.
Moreover, when XXX type | mold triglyceride is a 2 or more types of mixture, the lower limit can be determined according to the cooling temperature with the smaller carbon number x. For example, the XXX type triglyceride contained in the oil and fat composition raw material is a mixture of XXX type triglyceride having 3 palmitic acid residues having 16 carbon atoms and XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms. In this case, the lower limit of the cooling temperature is 37.6 ° C. or higher in accordance with the smaller carbon number of 16.

As another aspect, the lower limit value of the cooling temperature is suitably a temperature equal to or higher than the melting point of the α-type oil or fat corresponding to the β-type oil or fat of the oil or fat composition raw material containing XXX type triglyceride. For example, when the XXX-type triglyceride contained in the oil-and-fat composition raw material is a XXX-type triglyceride having 3 stearic acid residues having 18 carbon atoms, an α-type oil and fat of the XXX-type triglyceride having 3 stearic acid residues Since the melting point is 55 ° C. (Table 1), the temperature for “cooling and solidifying the molten oil and fat composition raw material” in this case is preferably 55 ° C. or more and 72 ° C. or less.

In still another embodiment, the cooling of the raw material for the fat and oil composition in the molten state is, for example, when x is 10 to 12, the final temperature is preferably −2 to 46 ° C., more preferably 12 to 44 ° C., and still more preferably. It is performed by cooling to a temperature of 14 to 42 ° C. For example, when x is 13 or 14, the final temperature in cooling is preferably 24 to 56 ° C., more preferably 32 to 54 ° C., still more preferably 40 to 52 ° C., and when x is 15 or 16, Preferably it is 36 to 66 ° C., more preferably 44 to 64 ° C., further preferably 52 to 62 ° C., and when x is 17 or 18, it is preferably 50 to 72 ° C., more preferably 54 to 70 ° C. Preferably, it is 58 to 68 ° C. When x is 19 or 20, it is preferably 62 to 80 ° C, more preferably 66 to 78 ° C, still more preferably 70 to 77 ° C, and when x is 21 or 22. Is preferably 66 to 84 ° C, more preferably 70 to 82 ° C, still more preferably 74 to 80 ° C. At the final temperature, for example, preferably 2 hours or more, more preferably 4 hours or more, still more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less, It is appropriate to stand still.

(C) Powder production promotion step Further, before the step (d), between the above steps (a) or (b) and (d), (c) As an optional step for promoting powder production, You may perform the process by the seeding method (c1), the tempering method (c2), and / or the (c3) precooling method with respect to the oil-fat composition raw material of the molten state used by d). Any of these optional steps (c1) to (c3) may be performed alone, or a plurality of steps may be combined. Here, between step (a) or (b) and step (d) is after step (a) or (b) in step (a) or (b) and in step (d). It means to include the previous step (d).
The seeding method (c1) and the tempering method (c2) are carried out before the cooling to the final temperature in order to make the oil and fat composition raw material in a molten state more reliable in the production of the oil and fat composition of the present invention. And a method for accelerating the production of powder for treating a raw material of an oil and fat composition in a molten state. Here, the seeding method (c1) is a method in which a small amount of a component that becomes a powder core (seed) is added at the time of cooling the oil and fat composition raw material in a molten state to promote powdering. Specifically, for example, the XXX type triglyceride having the same carbon number as that of the XXX type triglyceride in the fat and oil composition raw material is preferably 80% by mass or more to the fat and oil composition raw material in the molten state obtained in the step (b). More preferably, an oil and fat powder containing 90% by mass or more is prepared as a core (seed) component. When the fat composition is cooled, the temperature of the fat composition raw material reaches, for example, the final cooling temperature ± 0 to + 10 ° C., preferably +5 to + 10 ° C. At this point, 0.1 to 1 part by weight, preferably 0.2 to 0.8 parts by weight, is added to 100 parts by weight of the oil and fat composition raw material in the molten state, thereby pulverizing the oil and fat composition. It is a way to promote.
The tempering method (c2) is a temperature lower than the cooling temperature in the step (d), for example, 5 to 20 ° C., before cooling at the final cooling temperature in the cooling of the fat and oil composition raw material in a molten state. The pulverization of the oil and fat composition is promoted by cooling to a low temperature, preferably 7 to 15 ° C., more preferably about 10 ° C., preferably for 10 to 120 minutes, more preferably about 30 to 90 minutes. It is a method to do.
Furthermore, the preliminary cooling method (c3) includes the XXX type triglyceride before the molten oil composition raw material obtained in the step (a) or (b) is cooled in the step (d). A method of once cooling at a temperature between the temperature at which the oil / fat composition raw material is prepared and the cooling temperature at the time of cooling the oil / fat composition raw material, in other words, from the molten state temperature in the step (a) or (b) Is preliminarily cooled at a temperature higher than the cooling temperature of step (d). (C3) Subsequent to the pre-cooling method, cooling is performed at the cooling temperature at the time of cooling the fat composition raw material in the step (d). The temperature higher than the cooling temperature of step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature of step (d), preferably a temperature higher by 3 to 30 ° C., more preferably a temperature higher by 4 to 30 ° C., More preferably, the temperature may be as high as 5 to 10 ° C. The lower the temperature for the preliminary cooling, the shorter the main cooling time at the cooling temperature in the step (d). That is, unlike the seeding method or the tempering method, the pre-cooling method is a method that can promote the pulverization of the oil / fat composition by simply lowering the cooling temperature stepwise, and has a great advantage in industrial production.

(E) Step of obtaining a powdered fat composition by pulverizing a solid matter More specifically, the step of obtaining a powdered fat composition by cooling in the step (d) is more specifically a solid matter obtained by cooling in the step (d). It may be performed by the process (e) which grind | pulverizes and obtains a powdery oil-fat composition.
More specifically, first, the oil composition raw material is melted to obtain a molten oil composition, and then cooled to form a solid having voids whose volume is increased as compared with the molten oil composition raw material. . The fat and oil composition that has become a solid having voids can be pulverized by applying a light impact, and the solid is easily disintegrated into a powder form.
Here, a means for applying a light impact is not particularly specified, but a method of lightly applying vibration (impact) and pulverizing (raising) by shaking, sieving, etc. is simple and preferable.
The solid material may be pulverized by a known pulverization means. Examples of such pulverization means include a hammer mill and a cutter mill.

<Content of powder oil composition for stopping water separation in improved food material>
The powdered fat composition for preventing water separation of the present invention is preferably contained in an amount of 0.1 to 10 parts by mass with respect to 100 parts by mass of the food material. More preferably, it is 0.2 to 8% by mass, and still more preferably 0.3 to 5% by mass.
If the powdered fat / oil composition for preventing water separation of the present invention is contained in an amount of 0.1 part by mass or more with respect to 100 parts by mass of the food material, the desired water separation preventing effect (or water transfer preventing effect) of the present invention can be obtained. Moreover, it is preferable to make it contain at 10 mass parts or less with respect to 100 mass parts of foodstuffs, since the bad influence on a physical property or food texture does not come out.
In addition, since the powdered fat composition for preventing water separation may be melted by heat in the production process of the food, the “oil composition for preventing water separation” in the molten state instead of the powdered oil composition for preventing water separation. It is also possible to add. The content of the oil separation composition for preventing water separation is the same as that defined in the powder oil composition for preventing water separation.

<Production method for improved food ingredients>
The improved food material of the present invention can be produced by having a step of blending the powdered fat composition for preventing water separation of the present invention with a food material. Here, the “formulation” may be the mixture of the powdered fat composition for preventing water separation of the present invention and the food material to adhere the powdered fat composition to the surface of the food material, or the water separation of the present invention. The powdery fat composition for prevention may be directly kneaded into the food material, and is not limited by these methods.
The amount of use of the water / oil preventing powder / fat composition of the present invention for food materials, the fact that the oil / fat composition for preventing water separation in the molten state can be blended in place of the powder / fat composition for preventing water separation are as described above. As defined.

<Method for producing improved food>
The improved food of the present invention can be produced by containing the above-described improved food material and the water separation inhibitor described later as raw materials. Here, “to contain” means that the improved food material of the present invention and another food material may be combined to form one improved food, or the improved food material of the present invention is directly contained in another food material. They may be combined into one piece, and are not limited by these methods. In some cases, the improved food may be the improved food material itself.
The amount of use of the water / oil preventing powder / fat composition of the present invention for food materials, the fact that the oil / fat composition for preventing water separation in the molten state can be blended in place of the powder / fat composition for preventing water separation are as described above. As defined.

<Water separation inhibitor (or moisture migration inhibitor)>
By the way, as described above, the powdered fat composition for preventing water separation used in the present invention prevents water separation from the food material, maintains the original quality of the food material, fresh texture, juiciness and freshness, As a result, since water transfer to other food materials can be suppressed, the present invention provides a food material water separation preventive agent (moisture transfer preventive agent) comprising the above-mentioned powder oil and fat composition for water separation prevention as an active ingredient. Also related. As shown below, by using the water separation preventive agent of the present invention in the production process of food, while preventing water separation from the food, the original quality of food, fresh texture, juiciness and freshness are retained. As a result, moisture transfer to other food materials can be suppressed.
The water separation inhibitor (or water migration inhibitor) of the present invention contains the above-described powder oil composition for preventing water separation as an active ingredient. The water separation preventive agent of the present invention preferably contains 60% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass or more of the above-mentioned powder oil / fat composition for water separation prevention.
Moreover, the water separation preventing agent (or water migration preventing agent) of the present invention only needs to contain the powder oil composition for preventing water separation described above as an active ingredient, and does not impair the effects of the present invention. In the range, other components such as fats and oils such as soybean oil and rapeseed oil, excipients such as dextrin and starch, and quality improvers may be included.
However, it is preferable that the preferred water separation preventing agent (or water migration preventing agent) of the present invention consists essentially of the powder oil composition for water separation prevention. In addition, “substantially” means that the components other than the powdered oil and fat composition contained in the water separation preventing agent are preferably 0 to 15% by mass, and more preferably 0% when the water separation preventing agent is 100% by mass. It means -10% by mass, more preferably 0-5% by mass.

EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited to these at all. Also. In the following, “%” indicates mass% unless otherwise specified.
[Analysis method]
・ Triglyceride composition gas chromatography analysis conditions
DB1-ht (0.32mm × 0.1μm × 5m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet: 370 ° C
Detector: 370 ° C
Split ratio: 50/1 35.1kPa Constant pressure column CT: 200 ℃ (0min hold) to (15 ℃ / min) to 370 ℃ (4min hold)
-X-ray diffraction measurement Using an X-ray diffractometer Ultima IV (manufactured by Rigaku Corporation), using CuKα (λ = 1.542 mm) as a radiation source, using a filter for Cu, output 1.6 kW, operating angle 0.96 ~ The measurement was performed under the conditions of 30.0 ° and a measurement speed of 2 ° / min. By this measurement, the presence of α-type oil and fat, β′-type oil and fat, and β-type oil and fat in the oil and fat component containing XXX type triglyceride was confirmed. When it had only a peak around 4.6 有 し and no peak around 4.1 to 4.2 Å, it was judged that all of the oil and fat components were β-type oils and fats.
From the results of the X-ray diffraction measurement, the peak intensity ratio = [intensity of the β-type characteristic peak (2θ = 19 ° (4.6 （)) / (intensity of the α-type characteristic peak (2θ = 21 °]). (4.2 Å)) + β-type characteristic peak intensity (2θ = 19 ° (4.6 Å)))] was measured as an index representing the abundance of β-type fats and oils.

Loose bulk density The loose bulk density (g / cm ³ ) of the powdered fat composition obtained in the examples and the like is measured in a measuring cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the measuring cylinder. The composition was dropped and loosely filled, the filled mass (g) was measured and the capacity (mL) was read, and the mass (g) of the powdered oil / fat composition per mL was calculated.
・ Crystal (micrograph)
The crystals of the powdered oil / fat composition obtained with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) were photographed. The obtained micrographs are shown in FIG. 4 (Production Example 7) and FIG. 5 (Production Comparative Example 3).
-Aspect ratio For particles that were directly observed with a scanning electron microscope S-3400N (manufactured by Hitachi High-Technologies Corporation) and arbitrarily selected using image analysis particle size distribution measurement software (Mac-View, manufactured by Mountec Co., Ltd.) The length in the major axis direction and the length in the minor axis direction were measured and measured as an average value of the measured number.
・ Aspect ratio (2)
(A) Particle aspect ratio (2) of powdered oil and fat B (manufactured by Riken Vitamin Co., Ltd .: trade name “Spray Fat NR100”)
Most of the powdered fats and oils are spherical, and the diameter and thickness of each particle can be directly measured from an electron micrograph of the particle. Therefore, the 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) ) Measure the major axis and thickness (vertical and horizontal) of each particle in the photograph taken in step), determine the aspect ratio (2) for each particle, and determine the aspect ratio of a total of 20 particles. The average value of (2) was defined as the aspect ratio (2) of the particles.
(B) Aspect ratio (2) of the particles of the powdery fat composition of the present invention
Since the powdery fat composition of the present invention has a plate shape, it is difficult to measure the thickness of the particles from a micrograph. Therefore, the thickness of the particles was measured from a photomicrograph when the powdery fat composition was adhered to the glass beads. Moreover, the average particle diameter (d50) measured based on the laser diffraction scattering method was used for the value of the major axis.
Specifically, the powdered fat composition is attached to the surface of the glass beads by adding and mixing the powdered fat composition to glass beads (manufactured by ASONE, model number BZ-01, dimensions 0.105 to 0.125 mmφ). The situation was photographed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation). The length in the vertical direction from the adhesion surface of the particles of one powdered fat composition adhering to the glass bead surface was measured as the thickness of the particles, and the average value of the total 25 particle thicknesses was taken. The value was taken as the value of the particle thickness of the powdered fat composition.
FIG. 14 is one of the electron micrographs (1500 times) used for the measurement of the particle thickness of powder oil composition A described later. In this photograph, the portions (two places) indicated by straight lines in the photograph. (Length in the vertical direction from the adhesion surface of the particles adhering to the glass bead surface) was measured as the thickness of the particles of the powdery fat composition.
Moreover, the average particle diameter (d50) measured based on the above-mentioned laser diffraction scattering method was used for the value of the major axis.
The aspect ratio (2) [= major axis / thickness] was determined from the values of the major axis and thickness of the particles of the powdery fat composition thus measured.
・ Average particle size (d50)
It measured based on the laser diffraction scattering method (ISO133201, ISO9276-1) with the particle size distribution measuring apparatus (Microtrac MT3300ExII by Nikkiso Co., Ltd.). In addition, the measured average particle diameter is the value of d50.
-Permeation area ratio of water It measured with the following procedures using image processing software "Image J" (open source).
(1) The portion of the color drawing paper in the image data was trimmed with paint software and converted into a 200 × 220 pixel bitmap image.
(2) Shading that is not related to the state of water seepage is corrected as noise. (3) In “ImageJ”, the area where the color paper is discolored due to water seepage is specified, and it is not discolored. The area of the part was measured by the above software (this measured value is A).
(4) The area ratio of the water exudation was calculated by the following formula.
-Permeation area ratio of water (%) A '= [1- {A / (200 × 220)}] × 100

<Raw oil and fat>
(1) Powdered oil / fat composition A (powdered oil / fat composition for preventing water separation)
25 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. for 0.5 hour It was maintained and completely melted, cooled in a thermostatic bath at 60 ° C. for 12 hours to form a solid having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. The obtained solid is mechanically pulverized to obtain a powdery oil composition A (loose bulk density: 0.2 g / cm ³ , particle aspect ratio 1.6, particle aspect ratio (2 ): 4.6, average particle size 8.0 μm, X-ray diffraction measurement diffraction peak: 4.6 ４, peak intensity ratio: 0.89).
When the obtained powdery fat composition A was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition A was a plate-like shape.
The photomicrograph of this powdery fat composition A is shown in FIG. 15 (100 times) and FIG. 16 (300 times).
In the following tests, this powdery fat composition A was used.
(2) Powdered fats and oils B
As the powdered fats and oils B, commercially available powdered fats and oils (manufactured by Riken Vitamin Co., Ltd .: Spray Fat NR100) were used.
This powdered fat / oil B is a bead-shaped spherical powder, which is easily dispersed in water in which the fat / oil is trapped, has a loose bulk density of 0.5 g / cm ³ , a particle aspect ratio of 1.1, and a particle aspect ratio. The ratio (2) was 1.1, and the average particle size was 86 μm. Further, as a result of X-ray diffraction analysis of this powdery fat / oil B, the diffraction peak was 4.6, and the intensity ratio was 0.91. From the diffraction peak of the X-ray diffraction measurement and the peak intensity ratio, it can be seen that the powdered fat / oil contains β-type fat / oil.
When the powdered fats and oils B were observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fats and oils B was not a plate shape but a spherical shape.
The micrograph of this powdery fat / oil B is shown in FIG. 17 (100 times) and FIG. 18 (300 times).
In the following tests, this powder fat and oil set B was used.

[Test Example 1] Effect of preventing water separation upon thawing <Production of frozen pork>
According to the composition shown in Table 2 below, the frozen pork (improved food material) of Example 1 and the frozen pork (food material) of Comparative Examples 1 and 2 were produced. More specifically, six pieces of loin pork cut out so as to be 30 g per piece were prepared, and the powdered fat composition (Example 1) A or the powdered fat B (Comparative Example 1) was set to 0. 3 g was attached (corresponding to 1 part by mass with respect to 100 parts by weight of pork), and the oils and fats were not attached to the remaining two pieces (Comparative Example 2), and were frozen overnight in a commercial freezer at −20 ° C. . Then, in order to confirm the water separation (drip) at the time of thawing | decompression, above-mentioned 6 frozen pork was thawed slowly at normal temperature (20 degreeC). The state of the roast pork before freezing and the state of water separation after thawing (seepage of water adhering to the color drawing paper) are shown in FIG. Further, Table 3 shows numerical values (water seepage area ratio) comparing water seepage (size of water stain on color drawing paper) shown by frozen pork. In addition, the water seepage was calculated using the image analysis software “ImageJ”, and the measurement of the water seepage area ratio was calculated using the method described above. In addition, the numerical value of Table 3 (water seepage area ratio) indicates that the greater the amount, the greater the amount of water seepage.

<Effect of preventing water separation in frozen pork>
As is clear from FIG. 1 and Tables 2 to 3, the frozen pork of Example 1 clearly suppresses the exudation of moisture (drip generation) when thawed compared to the frozen pork of Comparative Examples 1 and 2. It had been. Therefore, it turned out that the powdery fat composition A of this invention can prevent the water separation from the food material at the time of thawing | decompression effectively. Such properties can be used to suppress drip when thawing various frozen foods.

[Test Example 2] Effect of preventing water separation by osmotic pressure <Manufacture of salad>
According to the composition shown in Table 4 below, the salad of Example 2 (improved food) and the salad of Comparative Example 3 (food) were produced. More specifically, 80 g of commercially available cup salad (manufactured by Salad Farm SFK Co., Ltd.) is coated with 0.8 g of the powdered fat / oil composition A, and then added with 10 g of French dressing and mixed (vinyl during mixing) Use bags). This was designated Example 2. On the other hand, 80 g of the same commercially available cup salad (manufactured by Salad Farm SFK) was added and mixed with 10 g of French dressing without applying the powdered oil and fat composition A (using a plastic bag at the time of mixing). This was designated as Comparative Example 3. The salads of Example 2 and Comparative Example 3 after mixing the dressings were allowed to stand at room temperature (20 ° C.) for 4 hours. Moreover, the state of 4 hours after mixing a dressing was shown in FIG.

The texture and taste were evaluated using the salad obtained above. Four expert panelists ate the salad and evaluated the texture and taste of the obtained raw vegetables according to the following criteria. The evaluation results are shown in Table 4.
<Evaluation of crispness>
○: The fresh vegetables were strongly crispy.
(Triangle | delta): The crunchiness of raw vegetables was felt a little weakly.
X: The freshness of raw vegetables was hardly felt.

<Evaluation of freshness>
○: The freshness of raw vegetables was strongly felt.
Δ: The freshness of the raw vegetables was weak and felt slightly watery.
X: There was no freshness of raw vegetables and it felt watery.

<Anti-wetting effect in salads>
As is clear from FIG. 2 and Table 4, the salad of Example 2 is less clogged with the osmotic pressure of the dressing than the salad of Comparative Example 3, and has a crispy texture and fresh vegetables. There was still a good thing. Therefore, it was found that the powdered fat composition A of the present invention can effectively prevent water separation from the food material during storage. Such a property can be used to suppress water separation due to osmotic pressure from a food material with a high water content.

[Test Example 3] Water separation prevention effect and water migration prevention effect during baking <Manufacture of apple pie>
Apple pie (improved food) of Example 3 and apple pie (food) of Comparative Example 4 were produced according to the formulation shown in Table 5 below. More specifically, the apple was peeled and cut into a width of about 5 mm to make a bite size. I moved this to a pan, put sugar in it and boiled it over medium heat. When the water was gone, the heat was removed and cinnamon sugar was mixed. A powdered fat composition A (Example 3) and a non-coated (Comparative Example 4) powder oil and fat composition A were applied to 100 parts by mass of the apple pleasing (filling) thus obtained, and Prepared. Separately, naturally thawed frozen pie sheet (Bellamy's: frozen pie sheet (using New Zealand butter 100%), 9.5 x 9.5 cm) wrapped in 35 g of the above-mentioned apple prasebue and bound on all sides by pressing, Make an appropriate cut on the upper side of the apple pie before baking, apply an appropriate amount of egg yolk, place it on a square plate with a cooking sheet, and adjust the oven to 200 ° C and 200 ° C. And baked for 20 minutes. FIG. 3 shows a cross-sectional view of the apple pie one day after baking divided into two.

The apple pie obtained above was evaluated for dough float (particularly the bottom) and texture. Usually, apple pie baked at the same time as filling with a lot of moisture, especially the bottom dough floats poorly (that is, the dough layer becomes clogged and the crispy texture is impaired). In addition, four professional panelists observed or ate the apple pie one day after baking, and evaluated the floating and texture of the obtained dough according to the following criteria. The evaluation results are shown in Table 5.
<Evaluation of the fabric floating at the bottom>
○: Dough floating at the bottom of the apple pie is good.
Δ: Dough floating at the bottom of the apple pie is slightly good.
X: The dough floating at the bottom of the apple pie is poor.

<Evaluation of texture>
○: Crisp texture was strongly felt, and the hardness of the pie layer was firmly felt.
(Triangle | delta): The crispy texture was a little weak and the hardness of the pie layer was also felt weak.
X: Crispy texture was not felt, and it was felt moist overall.

<Water separation prevention effect and moisture migration prevention effect in apple pie>
As is apparent from FIG. 3 and Table 5, the apple pie of Example 3 is less water-released from the apple reserve and moisture transfer to the pie dough during baking, compared to the apple pie of Comparative Example 4, and The floating of the dough (especially the bottom) was improved. That is, it was confirmed that there were several layers of the fabric layer at the bottom. Therefore, it turned out that the powdered oil-fat composition A of this invention can prevent the water separation from a food raw material at the time of baking, and a water | moisture content transfer effectively. Such properties can be used to suppress water separation from filling and moisture transfer to dough during baking of confectionery and breads.

[Test Example 4] Effect of preventing water separation during natural thawing and range heating <Manufacture of frozen vegetables>
As shown in Tables 6 to 9 below, frozen vegetables (improved food materials) of Examples 4 to 9 and frozen vegetables (food materials) of Comparative Examples 5 to 6 were prepared. More specifically, for radish (raw), half roots were used and cut into icicles with a width of 1 cm. Paprika (raw) was cut yellow so as to be 4 × 1 × 1 cm. The cucumber stick (raw) was cut to a length of 5 cm. The thin (raw) was 5 mm wide diagonal slices. Potato (raw) cut the mae queen to 4x1x1cm. Carrots (raw) were cut to be 5 × 1 × 1 cm. Onions (raw) were cut into 5 mm widths. 0% by mass (Comparative Examples 5 and 6), 0.15% by mass (Examples 4 and 7), 0.3% by mass (Examples 5 and 8) ) And 0.5% by mass (Examples 6 and 9) were added and mixed (a plastic bag was used during mixing). Then, it was frozen overnight in a commercial freezer at -20 ° C. Thereafter, in order to confirm water separation (drip) at the time of thawing, it was naturally thawed at normal temperature (20 ° C.) (Examples 4 to 6, Comparative Example 5). Further, microwave heating was performed using a microwave oven under predetermined conditions (Examples 7 to 9 and Comparative Example 6). The yield (% by mass) was measured from the difference between the mass of the frozen product and the mass of the thawed product, and the results are summarized in Tables 6-9. The results of the natural thawing yield (mass%) and the range heating yield (mass%) for each type of frozen vegetables are shown in FIGS. 4 and 5, respectively. In FIG. 4, the numerical values of Comparative Example 5, Examples 4, 5, and 6 are arranged in order from the left side. On the other hand, in FIG. 5, the numerical values of Comparative Example 6, Examples 7, 8, and 9 are arranged in order from the left side.
The heating conditions for the microwave oven were 500 W / min for radish (raw), 500 W / 40 sec for paprika (raw), 500 W / min 20 sec (upper) for potato (raw) and 500 W / min. Steamed for 1 minute 30 seconds + 15 minutes (bottom), carrot (raw) is 500 W / 1 minute 10 seconds.

<Effect of preventing water separation in frozen vegetables>
As is clear from FIGS. 4 to 5 and Tables 6 to 9, in the frozen vegetables of Examples 4 to 9, the yield (mass%) in any mass% to which the powdered fat composition A of the present invention was added. Is higher than the yield (mass%) of the frozen vegetables to which the powdered fat composition A of Comparative Examples 5 to 6 is not added, and in Examples 4 to 9, each frozen vegetable has a moisture stain upon thawing. It was confirmed that the occurrence (drip generation) was suppressed.

According to sensory evaluation of frozen vegetables, frozen radish and frozen paprika are naturally thawed and have a refreshing texture that retains moisture and have a sweet taste. There was a sweet taste. The natural thawing of the frozen cucumber stick and the frozen cucumber thin had the same texture as that of the natural thawing of the frozen paprika. Naturally thawed frozen carrots have a sweet texture with a raw texture, and those that have been cooked with a microwave oven have a mild texture and a good texture. All of the frozen potato meals that had been cooked in the range had a sharp texture, but the greater the amount of the powdered oil composition A of the present invention, the weaker the sharp feeling. The naturally thawed frozen onion showed the same tendency as other vegetables, but the additive-free comparative example maintained a certain texture.
As described above, it was confirmed that the powdered fat composition A of the present invention maintains a texture that keeps the cell wall strong and retains moisture, relaxes the taste of vegetables, and improves sweetness. Moreover, neither powderyness nor oiliness was felt so much in any frozen vegetables.

Furthermore, the manufacture example of the powder oil-fat composition of this invention is shown below. The powdery composition obtained by these production examples can also be used as a powder oil composition for preventing water separation, as in the previous examples.
(Production Example 1): x = 16
25 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions is maintained at 80 ° C. for 0.5 hour. The mixture was completely melted and cooled in a constant temperature bath at 50 ° C. for 12 hours to form a solid having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. A powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio: 2.0, average particle size: 119 μm, X-ray diffraction measurement) Diffraction peak: 4.6 Å, peak intensity ratio: 0.90).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 2): x = 16
25 g of a triglyceride (XXX type: 69.9% by mass, hard palm stearin, Nisshin Oilio Group Co., Ltd.) having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions at 80 ° C. for 0.5 hour It was maintained and completely melted, and cooled in a thermostatic bath at 50 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. A powdered oil composition that is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 99 μm, X-ray diffraction measurement diffraction peak : 4.6 Å, peak intensity ratio: 0.88).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 3): x = 16, (c2) Tempering method Triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, Tokyo Chemical Industry) 15g) was melted completely by maintaining at 80 ° C for 0.5 hours, cooled in a 30 ° C constant temperature bath for 0.01 hours, and then allowed to stand in a 60 ° C constant temperature bath for 2 hours. A solid with increased voids was formed and after crystallization was completed, it was cooled to room temperature (25 ° C.). A powdered oil composition that is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 87 μm, diffraction peak for X-ray diffraction measurement) : 4.6 mm, peak intensity ratio: 0.89).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 4): x = 16, (c1) Seeding method Triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, Tokyo Kasei) Kogyo Co., Ltd.) 15 g at 80 ° C. for 0.5 hours, completely melted and cooled in a 60 ° C. thermostatic bath until the product temperature reaches 60 ° C. 0.1% by mass, left in a thermostatic bath at 60 ° C. for 2 hours to form a solid having voids with increased volume, and after completing crystallization, to room temperature (25 ° C.) state Cooled down. A powdered oil composition that is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 92 μm, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 5): x = 18
Maintain 3 g of triglyceride having a stearic acid residue (carbon number 18) at positions 1 to 3 (XXX type: 99.6 mass%, tristearin, manufactured by Sigma-Aldrich) at 80 ° C. for 0.5 hour to completely After melting and cooling in a 60 ° C. constant temperature bath for 12 hours to form a solid having voids with an increased volume and completing crystallization, it was cooled to room temperature (25 ° C.). A powdered oil composition that is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 30 μm, X-ray diffraction measurement diffraction peak : 4.6 Å, peak intensity ratio: 0.93).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 6): x = 18
25 g of a triglyceride (XXX type: 96.0% by mass, tristearin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions is maintained at 80 ° C. for 0.5 hour. The mixture was completely melted and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. A powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 31 μm, diffraction peak for X-ray diffraction measurement) : 4.6 Å, peak intensity ratio: 0.88).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 7): x = 18
25 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. for 0.5 hour It was maintained and completely melted, and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. A powdered oil composition that is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 54 μm, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 8): x = 18
25 g of a triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean hardened oil, produced by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. for 0.5 hour This was maintained and completely melted, and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume to complete crystallization, and then cooled to a room temperature (25 ° C.) state. A powdered oil composition which is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 60 μm, X-ray diffraction measurement diffraction peak : 4.6 Å, peak intensity ratio: 0.91).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 9): x = 18
Triglycerides having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 84.1% by mass, Nisshin Sunflower Oil (S) (High Orac Sunflower Oil), manufactured by Nisshin Oillio Group, Inc. ) Was subjected to a complete hydrogenation treatment by a conventional method to obtain a hydrogenated product (XXX type: 83.9% by mass). 25 g of the resulting high oleic sunflower oil extremely hardened oil was completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a constant temperature bath at 55 ° C. for 12 hours, and a solid having voids with increased volume. After forming and completing crystallization, it was cooled to room temperature (25 ° C.). A powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 48 μm, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 10): x = 18
Triglycerides having a stearic acid residue (18 carbon atoms) at positions 1 to 3 (XXX type: 66.7% by mass, soybean hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.), 18.75 g, Triglyceride having a stearic acid residue (carbon number 18) at the 3rd position (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) 6.25 g was mixed to obtain a raw material fat (XXX Type: 53.6% by mass). After the raw fat / oil is completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a constant temperature bath at 55 ° C. for 12 hours to form solids having voids with increased volume, and crystallization is completed And cooled to room temperature (25 ° C.). A powdered oil composition which is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 63 μm, X-ray diffraction measurement diffraction peak : 4.6 Å, peak intensity ratio: 0.78). Palm extremely hardened oil had a very low content of XXX type triglyceride and was used as a diluent component (hereinafter the same).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 11): x = 18, (c1) Seeding method Triglyceride having stearic acid residue (18 carbon atoms) at 1st to 3rd positions (XXX type: 96.0% by mass, Tristearin, Tokyo Chemical Industry) Kogyo Co., Ltd.) 25 g at 80 ° C. for 0.5 hours, completely melted and cooled in a 70 ° C. constant temperature bath until the product temperature reaches 70 ° C. 0.1% by mass, left in a constant temperature bath at 70 ° C. for 12 hours to form a solid having voids with increased volume, and after completing crystallization, to room temperature (25 ° C.) state Cooled down. A powdered oil composition which is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 36 μm, X-ray diffraction measurement diffraction peak : 4.6 Å, peak intensity ratio: 0.88).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 12): x = 18, (c2) Tempering method Triglyceride having a stearic acid residue (carbon number 18) at 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, Yokoseki) 15 g of oil and fat industry) was completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a thermostatic bath at 50 ° C. for 0.1 hour, and then allowed to stand in a thermostatic bath at 65 ° C. for 6 hours. A solid having voids with an increased volume was formed, and after crystallization was completed, the mixture was cooled to room temperature (25 ° C.). A powdered oil composition which is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 50 μm, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.90).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 13): x = 18, (c2) Tempering method Triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, Yokoseki) 15 g of oil and fat industry) was completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a 40 ° C. constant temperature bath for 0.01 hours, and then allowed to stand in a 65 ° C. constant temperature bath for 2 hours. A solid having voids with an increased volume was formed, and after crystallization was completed, the mixture was cooled to room temperature (25 ° C.). A powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 52 μm, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 14): x = 18, (c3) Precooling method Triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, 25 g of Yokoseki Yushi Kogyo Co., Ltd.) is maintained at 80 ° C. for 0.5 hours to completely melt, and the raw oil and fat is held in a 70 ° C. constant temperature bath until it reaches 70 ° C., and then in a 65 ° C. constant temperature bath for 8 hours. After cooling, a solid having voids with an increased volume was formed, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. A powdered oil composition that is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle diameter 60 μm, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 15): x = 20
10 g of a triglyceride having an arachidic acid residue (carbon number 20) at positions 1 to 3 (XXX type: 99.5% by mass, triarachidin, manufactured by Tokyo Chemical Industry Co., Ltd.) is maintained at 90 ° C. for 0.5 hour. It melt | dissolved completely, it cooled in a 72 degreeC thermostat for 12 hours, the solid substance which has the space | gap which increased in volume was formed, and after crystallization was completed, it cooled to the room temperature (25 degreeC) state. A powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 42 μm, X-ray diffraction measurement diffraction peak : 4.6 Å, peak intensity ratio: 0.92).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 16): x = 22
10 g of triglyceride (XXX type: 97.4% by mass, tribehenine, manufactured by Tokyo Chemical Industry Co., Ltd.) having a behenic acid residue (carbon number 22) at the 1st to 3rd positions was maintained at 90 ° C. for 0.5 hour. It melt | dissolved completely, it cooled in the 79 degreeC thermostat for 12 hours, the solid substance which has the space | gap which increased in volume was formed, and after completing crystallization, it cooled to the room temperature (25 degreeC) state. A powdered oil composition that is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 52 μm, diffraction peak for X-ray diffraction measurement) : 4.6 Å, peak intensity ratio: 0.93).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 17): x = 16, 18
12.5 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions and stearin at the 1st to 3rd positions Triglyceride having an acid residue (18 carbon atoms) (XXX type: 96.0% by mass, Tristearin, Tokyo Chemical Industry Co., Ltd.) 12.5 g was mixed to obtain a raw oil (XXX type: 93.8%) . The raw oil / fat is completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a constant temperature bath at 55 ° C. for 16 hours to form a solid having voids with increased volume, and then loosened to form powder Powdered fat composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 74 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.00) 90).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Example 18): x = 16, 18
Triglycerides having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 (XXX type: 69.9% by mass, hard palm stearin, Nisshin Oilio Group Co., Ltd.) 12.5 g and positions 1 to 3 12.5 g of a triglyceride having a stearic acid residue (18 carbon atoms) (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was used as a raw material fat (XXX type: 75.3%). The raw oil / fat is completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a constant temperature bath at 55 ° C. for 16 hours to form a solid having voids with increased volume, and then loosened to form powder Powdered fat composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 77 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.00) 88).
When the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.

(Production Comparative Example 1): x = 16
25 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions is maintained at 80 ° C. for 0.5 hour. When it is completely melted and cooled in a thermostatic bath at 25 ° C. for 4 hours, it completely solidifies (X-ray diffraction measurement diffraction peak: 4.1 ピ ー ク, peak intensity ratio: 0.10). It did not arrive at a certain powdery fat composition.

(Production Comparative Example 2): x = 16, 18
Triglycerides having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 69.9% by mass, hard palm stearin, Nisshin Oilio Group Co., Ltd.) 12.5g, 1st to 3rd positions And 12.5 g of triglyceride having a stearic acid residue (18 carbon atoms) (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) were used as raw material fats and oils (XXX type: 39.6% by mass). The raw oil and fat was completely melted by maintaining at 80 ° C. for 0.5 hours, and then cooled in a constant temperature bath at 40 ° C. for 12 hours to be completely solidified (X-ray diffraction measurement diffraction peak: 4.2 kg, peak intensity ratio) : 0.12), it did not reach the powdered fat composition which is a powdery crystal composition.

(Production Comparative Example 3): x = 18
25 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. for 0.5 hour When maintained and completely melted and cooled in a constant temperature bath at 40 ° C. for 3 hours, it completely solidifies (X-ray diffraction measurement diffraction peak: 4.1 Å, peak intensity ratio: 0.11), and powdery crystal composition It did not arrive at the powdery fat composition which is a thing.

(Production Comparative Example 4): x = 18
12.5 g of a triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean hardened oil, produced by Yokoseki Yushi Kogyo Co., Ltd.) Triglyceride having a stearic acid residue (carbon number 18) at the 3-position (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) 12.5 g was mixed to obtain a raw material fat (XXX Type: 39.7% by mass). The raw oil and fat was completely melted by maintaining at 80 ° C. for 0.5 hours and cooled in a constant temperature bath at 55 ° C. for 12 hours to be completely solidified (X-ray diffraction measurement diffraction peak: 4.2 kg, peak intensity ratio) : 0.12), it did not reach the powdered fat composition which is a powdery crystal composition.

Tables 10 and 11 summarize the results of the above production examples and production comparative examples.

Moreover, the powdery oil-fat composition obtained by the following manufacture example can also be used as a powdered oil-fat composition for dry water like the said Example.
(Production Example 19): x = 18
About 1000 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flakes, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. Maintain for 12 hours to melt completely, cool in a 60 ° C constant temperature bath for 12 hours to form solids with voids with increased volume, complete crystallization, then cool to room temperature (25 ° C) state did. The obtained solid was mechanically pulverized to obtain a powdery fat composition (relaxed bulk density: 0.2 g / cm ³ , particle aspect ratio: 1.4, particle aspect ratio (2): 3.7, average average). Particle size: 6.4 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.89). From the diffraction peak of X-ray diffraction measurement and the peak intensity ratio, it was found that the oil / fat component of the obtained powdered oil / fat composition contains β-type oil / fat.
Further, when the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate shape.
The loose bulk density, aspect ratio, aspect ratio (2), average particle diameter, and X-ray diffraction were measured by the methods described above.

(Production Example 20): x = 18
About 1000 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flakes, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. Maintain for 12 hours to melt completely, cool in a 60 ° C constant temperature bath for 12 hours to form solids with voids with increased volume, complete crystallization, then cool to room temperature (25 ° C) state did. The obtained solid was mechanically pulverized to obtain a powdered fat composition (relaxed bulk density: 0.2 g / cm ³ , particle aspect ratio: 1.5, particle aspect ratio (2): 3.5, average particle size) Diameter: 7.4 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.89). From the diffraction peak of X-ray diffraction measurement and the peak intensity ratio, it was found that the oil / fat component of the obtained powdered oil / fat composition contains β-type oil / fat.
Further, when the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate shape.
The loose bulk density, aspect ratio, aspect ratio (2), average particle diameter, and X-ray diffraction were measured by the methods described above.

(Production Example 21): x = 18
About 1000 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flakes, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. Maintain for 12 hours to melt completely, cool in a 60 ° C constant temperature bath for 12 hours to form solids with voids with increased volume, complete crystallization, then cool to room temperature (25 ° C) state did. The obtained solid was mechanically pulverized to obtain a powdered fat composition (relaxed bulk density: 0.2 g / cm ³ , particle aspect ratio: 1.4, particle aspect ratio (2): 7.2, average particle size) Diameter 14.4 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.90). From the diffraction peak of X-ray diffraction measurement and the peak intensity ratio, it was found that the oil / fat component of the obtained powdered oil / fat composition contains β-type oil / fat.
When the powdery fat composition before pulverization was visually observed, it was a solid having voids with an increased volume. FIG. 19 is a photograph of the appearance of the powdery fat composition before pulverization. Further, when the powdered oil / fat composition before pulverization was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), a large number of plate-shaped particles overlapped. FIG. 20 is an electron micrograph (200 ×) of the powdery fat composition before pulverization.
Further, when the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate shape. FIG.21 and FIG.22 is an electron micrograph (1000 time) of a powdery fat composition.
The loose bulk density, aspect ratio, aspect (2), average particle diameter, and X-ray diffraction were measured by the methods described above.

Claims (15)

1. A powdered oil / fat composition for preventing water separation, comprising a powdered oil / fat composition satisfying the following condition (a):
   (A) A powdery oil / fat composition containing an oil / fat component containing one or more XXX-type triglycerides having a fatty acid residue X having carbon number x at positions 1 to 3 of glycerin, wherein the carbon number x is Is an integer selected from 10 to 22, wherein the fat and oil component includes β-type fat and oil, the particles of the powdery fat composition have a plate shape, and the loose bulk density of the powdery fat and oil composition is 0.05 to 0.6 g / cm ³ .
2. The powdered oil / fat composition for preventing water separation according to claim 1, wherein the oil / fat component comprises β-type oil / fat.
3. The powder oil composition for preventing water separation according to claim 1 or 2, wherein the XXX type triglyceride contains 50 mass% or more when the total mass of the oil component is 100 mass%.
4. The powder oil composition for preventing water separation according to any one of claims 1 to 3, wherein the carbon number x is an integer selected from 16 to 18.
5. The powder fat composition for preventing water separation according to any one of claims 1 to 4, wherein the loose bulk density of the powdery fat composition is 0.1 to 0.4 g / cm ³ .
6. 6. The powder oil composition for preventing water separation according to any one of claims 1 to 5, wherein the aspect ratio (2) of the particles of the powder oil composition is 2.5 or more.
7. The powdery fat composition contains a β-type fat obtained by cooling and solidifying an oil or fat composition raw material containing a XXX type triglyceride at a cooling temperature or higher obtained from the following formula: The powder oil composition for preventing water separation according to any one of the preceding claims.
   Cooling temperature (° C.) = Carbon number ×× 6.6−68
8. The powdery fat composition contains a β-type fat obtained by cooling and solidifying an oil-fat composition raw material containing XXX-type triglyceride at a temperature equal to or higher than the melting point of the α-type fat corresponding to the β-type fat. The powdered oil composition for preventing water separation according to any one of claims 1 to 7.
9. The powdered fat composition for preventing water separation according to any one of claims 1 to 8, wherein the powdery fat composition has an average particle size of 20 µm or less.
10. 10. An improved food material comprising the powder oil composition for preventing water separation according to any one of claims 1 to 9.
11. The improved food material according to claim 10, comprising 0.1 to 10 parts by mass of the powdered fat composition for preventing water separation with respect to 100 parts by mass of the food material.
12. A method for producing an improved food material, comprising the step of blending the food material with the water-fat prevention powder oil-fat composition according to any one of claims 1 to 9.
13. The method for producing an improved food material according to claim 12, wherein 0.1 to 10 parts by mass of the water-fat prevention powdery fat composition is added to 100 parts by mass of the food material.
14. A water separation preventive agent comprising the powder oil composition for preventing water separation according to any one of claims 1 to 9 as an active ingredient.
15. An improved food comprising the improved food material according to claim 10 or 11 or the water separation inhibitor according to claim 14 as a raw material.

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