WO2020095663A1 - Cold-water-soluble creaming powder - Google Patents
Cold-water-soluble creaming powder Download PDFInfo
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- WO2020095663A1 WO2020095663A1 PCT/JP2019/041263 JP2019041263W WO2020095663A1 WO 2020095663 A1 WO2020095663 A1 WO 2020095663A1 JP 2019041263 W JP2019041263 W JP 2019041263W WO 2020095663 A1 WO2020095663 A1 WO 2020095663A1
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- powder
- creaming
- cold water
- creaming powder
- mixture
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Definitions
- the present invention relates to a cold water-soluble creaming powder which can be easily dissolved in cold water and has a good flavor.
- dairy products such as raw milk, cream, cream cheese and butter are used to give milk flavor and texture of milk.
- these materials have a problem that the cost is high and the compounding amount is limited.
- a method of substituting part or all of the milk fat content with vegetable oil is widely used.
- vegetable oils and fats instead of milk fat, it becomes possible to manufacture milk-flavored foods and drinks at a lower cost.
- a cream added to a palatable beverage such as coffee or tea
- an oil-in-water emulsion containing a vegetable oil and a milk protein such as casein protein and a powdered base material, and a creaming powder obtained by drying and powdering the same.
- creaming powder has a lot of oil content and low wettability and dispersibility in water. For this reason, when dispersed in water, the powder does not wet or settle while floating on the water surface, and tends to be "damaged” even when stirred. Therefore, some solutions have been proposed to improve this water dispersibility.
- Patent Document 1 at least a part of the particle surface is coated with a mono- and / or di-medium chain fatty acid glyceride composed of a fatty acid having 6 to 10 carbon atoms, so that water at a low temperature of 20 ° C. or lower Creaming powders with improved solubility are disclosed.
- cocoa powder having a large amount of fat can be mentioned.
- cocoa powder When cocoa powder is dispersed in water to produce a cocoa drink, it tends to accumulate and become a lump.
- a method of improving the dispersibility of this cocoa powder in water for example, a method of blending cocoa powder with a diglycerin monofatty acid ester and an oil and fat (Patent Document 2), medium-chain fatty acid triglyceride (MCT), diglycerin fatty acid ester, And a method (Patent Document 3) of coating cocoa powder with an oil / fat composition containing a propylene glycol difatty acid ester having a viscosity at 20 ° C. of 25.0 millipascal seconds or less.
- the instant creaming powder coated with the mono- and / or di-medium chain fatty acid glyceride described in Patent Document 1 can improve the solubility at low temperatures, but has a problem that the unique flavor affects it. Further, in the methods described in Patent Documents 2 and 3, although the dispersion stability of cocoa powder in hot water is improved, the dispersibility in cold water still has room for improvement.
- An object of the present invention is to provide a creaming powder that has good solubility in cold water and a good flavor.
- the present inventors as a result of intensive research to solve the above problems, at least a part of the surface of the creaming powder is coated with a mixture of edible oil and diglycerin monooleate, without impairing the flavor, cold water. It was found that the solubility in water can be improved, and the present invention has been completed.
- the cold water-soluble creaming powder according to the first aspect of the present invention is characterized in that at least a part of the surface of the creaming powder is coated with a mixture of edible oil and fat and diglycerin monooleate.
- the edible oil / fat is preferably a medium-chain fatty acid triglyceride.
- the ratio of diglycerin monooleate to the total amount of the mixture is preferably 40 to 90% by mass.
- the ratio of the mixture to the total amount of the creaming powder is preferably 0.6 to 5.0% by mass.
- a method for improving cold water solubility of a creaming powder according to the second aspect of the present invention is characterized in that at least a part of the surface of the creaming powder is coated with a mixture of edible oil and fat and diglycerin monooleate. To do.
- the cold water-soluble creaming powder according to the present invention has a high lipid content like the conventional creaming powder, has a good flavor, and is highly soluble in cold water. Therefore, the cold water-soluble creaming powder can easily be dissolved in a liquid such as water or milk even at a low temperature, and a beverage having a good flavor can be obtained.
- cold water means water at 10 ° C. or lower.
- the fact that the powder is “cold water soluble” means that the whole amount of the powder is settled when the powder is put on the liquid surface of the cold water and left standing. That is, the cold water-soluble powder is a powder that can be dissolved by simply adding it without stirring even if the solvent to be dissolved is cold water.
- powder means a powder or granular material (consisting of many solid particles having different size distributions, in which some interaction is exerted between individual particles).
- the "granule” is an aggregate of particles (granular granulated material) granulated from powder.
- the powder also includes granules.
- the cold water-soluble creaming powder according to the present invention is a powder in which at least a part of the surface of the creaming powder is coated with a mixture of edible fat and oil and diglycerin monooleate (hereinafter, may be referred to as “mixing mixture”). Is.
- mixing mixture a mixture of edible fat and oil and diglycerin monooleate
- the solubility in water is increased. That is, by coating at least a part of the surface of the creaming powder particles with a mixture of edible oil and fat and diglycerin monooleate, the solubility in cold water is improved, and water or milk at 10 ° C or less can be obtained by simply stirring with a spoon or the like. Can be easily dissolved in.
- the ratio of diglycerin monooleate to the total amount of the coating mixture for coating the surface of the creaming powder is preferably 40% by mass or more because the effect of improving the solubility in cold water is sufficiently obtained. Furthermore, since the effect on the flavor is small, the proportion of diglycerin monooleate with respect to the total amount of the coating mixture for coating the surface of the creaming powder is more preferably 40 to 90% by mass, further preferably 40 to 80% by mass.
- the edible oil / fat contained in the coating mixture is not particularly limited, and may be natural oil, processed oil, or synthetic oil.
- examples of the edible oil include palm oil, palm kernel oil, hydrogenated palm kernel oil, palm oil (coconut oil), hardened palm oil, rapeseed oil (canola oil), corn oil, soybean oil, rice oil, and safflower oil. (Safflower oil), cottonseed oil, sunflower oil, medium-chain fatty acid triglyceride, and the like.
- vegetable oils and fats especially palm oil, palm kernel oil, hydrogenated palm kernel oil, coconut oil, hardened coconut oil, rapeseed oil, or medium chain fatty acid triglyceride (triglyceride in which fatty acid having 6 to 12 carbon atoms is ester-bonded to glycerol) ) Is preferably used.
- the vegetable oil only one kind may be used, or two or more kinds may be used in combination.
- the edible oil / fat contained in the mixture coating the particle surface of the powder is preferably a medium-chain fatty acid triglyceride or an edible oil / fat containing the same.
- Edible oils and fats containing 80% by mass or more of medium-chain fatty acid triglycerides with respect to the total amount of oils and fats are particularly preferable.
- Creaming powders are edible oils and fats such as palm oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow, lard; starch hydrolysates such as sucrose, glucose and corn syrup.
- Sugars such as sodium casein
- milk ingredients such as whole milk powder, skim milk powder, whey powder
- other ingredients such as dibasic sodium phosphate, sodium citrate, emulsifier, etc., depending on desired quality characteristics It is then dispersed in water, homogenized and dried.
- creaming powder that is a raw material of the cold water-soluble creaming powder according to the present invention
- vegetable fats and oils, starch hydrolysates such as corn syrup, and those containing at least milk protein are preferable, and milk fat and milk protein are included. It may include at least.
- the creaming powder for example, raw materials such as edible oils and fats are mixed in water and then made into an oil-in-water emulsion (O / W emulsion) using an emulsifier such as a high-pressure homogenizer, and then water is removed. It can be manufactured.
- a method for removing water any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation can be selected and performed.
- the obtained creaming powder may be classified, granulated, pulverized, etc., if necessary.
- the cold water-soluble creaming powder according to the present invention is produced by coating at least a part of the surface of particles of the creaming powder with a coating mixture.
- the ratio of the coating mixture to the total amount of creaming powder is not particularly limited, and can be appropriately determined in consideration of the lipid content of the particles themselves, the solubility in water, the size of the particles, and the like.
- the ratio of the mixture to the total amount of creaming powder is preferably 0.6% by mass or more, and 1.0% by mass, since a sufficient effect of improving the solubility in cold water can be obtained and the influence on taste can be sufficiently reduced. More preferably, it is more preferably 1.2% by mass or more.
- the ratio of the mixture to the total amount of creaming powder is preferably 5.0% by mass or less, and more preferably 4.0% by mass or less.
- the method for coating the surface of the creaming powder particles with the coating mixture is not particularly limited.
- the creaming powder and the coating mixture may be mixed little by little, or the creaming powder may be sprayed with the coating mixture.
- the obtained cold water-soluble creaming powder may be subjected to classification, granulation, pulverization, etc., if necessary.
- the cold water-soluble creaming powder according to the present invention may be dissolved alone in water or the like to be drunk, or may be mixed with other powders to form a powder composition for instant drink.
- a powder composition for instant drink for example, by using the cold water-soluble creaming powder according to the present invention, for example, as a creaming powder to be blended in a powder composition for instant cafe ole beverage and a powder composition for instant milk tea beverage, it is easily dissolved in cold water. It is possible to produce an instant cafe ole beverage powder composition or the like.
- the other powder is not particularly limited as long as it is generally contained in the powder composition for instant beverages, and can be appropriately selected and used according to the quality of the target beverage and the like. ..
- the other powders include soluble solids of palatability drinks, sweeteners, milk materials, acidulants, flavors, dietary fibers, minerals, excipients, binders, fluidity improvers, and the like.
- the “powder composition for instant beverage” means a powder composition capable of preparing a beverage by dissolving it in a liquid such as water or milk.
- the “powder composition for instant coffee beverage” means a powder composition capable of preparing a coffee beverage by dissolving or diluting it in a liquid such as water or milk.
- the “palatable beverage” means coffee; tea beverage such as black tea, green tea, matcha tea, oolong tea; herbal tea, cocoa, or a mixed beverage thereof.
- tea beverage such as black tea, green tea, matcha tea, oolong tea
- herbal tea cocoa, or a mixed beverage thereof.
- raw materials for herbal tea include hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm and lavender.
- Soluble solids of palatability beverages are soluble solids extracted from palatability raw materials such as roasted coffee beans and tea leaves, as the soluble solids of the powder, specifically, soluble coffee solids Powder (instant coffee powder), soluble black tea solid content powder (instant black tea powder, the same applies hereinafter), instant green tea powder, instant oolong tea powder, instant herbal tea powder, and mixed powders of two or more of these.
- the soluble solid content of the powder of the palatability drink can be produced by a conventional method, or a commercially available one may be used.
- instant coffee powder is obtained by extracting soluble solids from roasted coffee beans with hot water and drying the obtained extract.
- the powdery soluble solid content of the tea beverage is extracted from tea leaves such as black tea leaves, green tea leaves (raw tea leaves), and oolong tea leaves using hot water to extract the soluble solid contents, and the resulting extract is dried.
- tea leaves such as black tea leaves, green tea leaves (raw tea leaves), and oolong tea leaves using hot water to extract the soluble solid contents, and the resulting extract is dried.
- Instant herbal tea powder is obtained by extracting soluble solids from the raw material of herbs with hot water and drying the resulting extract.
- a raw material for a palatable beverage such as coffee beans or tea leaves, those generally used for palatability beverages can be used.
- Examples of the method for drying the obtained extract include freeze drying, spray drying, and vacuum drying.
- the extract from tea leaves or coffee beans may be optionally concentrated before drying.
- concentration method a commonly used concentration method such as a heat concentration method, a freeze concentration method, a membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, or the like can be used.
- sweeteners examples include sugars such as sugar, oligosaccharides, high-fructose corn syrup, sugar alcohols such as erythritol, trehalose and sorbitol, high-potency sweeteners such as aspartame, acesulfame potassium and sucralose, and stevia.
- sugars such as sugar, oligosaccharides, high-fructose corn syrup, sugar alcohols such as erythritol, trehalose and sorbitol, high-potency sweeteners such as aspartame, acesulfame potassium and sucralose, and stevia.
- the sugar may be granulated sugar or powdered sugar.
- whole milk powder whole milk powder, skim milk powder, whey powder, cow milk, low fat milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened skimmed condensed milk, sweetened skimmed condensed milk, lactose, fresh cream, butter, etc.
- whole milk powder and skim milk powder are respectively obtained by removing water from sprayed milk (skim milk) or skim milk to remove the water, and then dry and powder.
- the acidulant include food additives such as citric acid, tartaric acid and malic acid.
- Excipients and binders include starch decomposition products such as dextrin, starch syrup and starch syrup, sugars such as maltose and trehalose, indigestible dextrin, dietary fiber such as xanthan gum, and proteins such as casein. Of these, dextrin, which is widely used in instant coffee compositions, is preferable.
- processing preparations such as finely divided silicon oxide and tricalcium phosphate may be used.
- the antioxidant include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogen. Acid, catechin, etc. are mentioned.
- Example 1 The solubility in cold water of the creaming powder coated with the mixture of each emulsifier shown in Tables 1 to 3 and edible oil / fat having a content of medium-chain fatty acid triglyceride derived from palm oil or palm oil of 88% by mass was examined.
- a commercially available product (trade name: ⁇ Marime>, manufactured by Ajinomoto AGF Co., Ltd.) was used.
- ⁇ Creaming powder coating> First, a mixture was prepared by mixing each emulsifier shown in Tables 1 to 3 with a medium-chain fatty acid triglyceride in a ratio of 1: 1 (mass ratio). Next, to 200 g of creaming powder, each mixture was added as a coating liquid under the following conditions, both were mixed, and the mixture was stored at room temperature to obtain a sample for analysis.
- Tables 1 to 3 show the evaluation results of the simple sedimentation index of each analysis sample. Creaming powders coated with most emulsifiers were poorly soluble in cold water, but only creaming powders coated with caprylic acid monoglyceride and diglycerin monooleate were all settled and dissolved in cold water. Only about half of the creaming powder coated with capric acid monoglyceride, sorbitan monooleate, and sorbitan laurate dissolved in cold water.
- ⁇ Flavor evaluation> The flavor was evaluated for the creaming powder coated with caprylic acid monoglyceride and diglycerin monooleate, all of which was dissolved in cold water. Specifically, the presence / absence of an off-flavor of a 10% aqueous solution of each sample was evaluated by an in-house panel of 5 persons.
- the creaming powder coated with caprylic acid monoglyceride had a waxy off-flavor
- the creaming powder coated with diglycerin monooleate had the same off-flavor as the creaming powder before coating. And had a good flavor.
- Example 2 Among the emulsifiers used in Example 1, diglycerin monooleate (Poem DO-100V), caprylic acid monoglyceride (Poem M100) and mono-dioleic acid diglycerin (Sunsoft Q-17B) were used to prepare each emulsifier. The solubility of creaming powder coated with a mixture of medium chain fatty acid triglycerides in cold water was investigated. The medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
- ⁇ Creaming powder coating> First, a mixture was prepared by mixing each emulsifier and the medium-chain fatty acid triglyceride at the mixing ratio (mass ratio) shown in Table 4. Next, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of each mixture to the total amount of the creaming powder was 0 to 2.0% by mass, which was used as a sample for analysis.
- the columns of "Poem DO-100V: MCT”, “Poem M100: MCT” and “Sunsoft Q-17B: MCT” show the mixing ratio (mass ratio) of each emulsifier and the medium chain fatty acid triglyceride.
- the “coating amount” indicates the ratio (% by mass) of the mixture of the emulsifier and the medium-chain fatty acid triglyceride with respect to the total amount of the creaming powder.
- the blank column indicates that the measurement was not performed.
- the ratio of diglycerin monooleate to the total amount of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride is 40% by mass or more and 30% by mass or more.
- a creaming powder that was more soluble in cold water than the case was obtained. It was also observed that the higher the ratio of the mixture of diglycerin monooleate and medium chain fatty acid triglyceride to the creaming powder, the better the cold water solubility of the obtained creaming powder.
- Example 3 The cold water solubility of creaming powders coated with a mixture of diglycerin monooleate (Poem DO-100V) and medium chain fatty acid triglycerides was investigated.
- the medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
- ⁇ Creaming powder coating> First, a mixture was prepared by mixing diglycerin monooleate and medium-chain fatty acid triglyceride at the mixing ratio (mass ratio) shown in Table 5. Next, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of each mixture to the total amount of the creaming powder was 1.2% by mass, which was used as an analytical sample.
- ⁇ Flavor evaluation> The flavor was evaluated for each analytical sample. Specifically, the presence or absence of a different flavor of the 10% aqueous solution of each sample is classified into three levels by an in-house panel of 5 persons ( ⁇ : no distinct flavor is felt, ⁇ : a strange flavor like nuts is slightly felt, ⁇ : A strange taste like nuts is strongly felt.) The evaluation results are shown in Table 5.
- Example 4 The cold water solubility of creaming powders coated with a mixture of diglycerin monooleate (Poem DO-100V) and medium chain fatty acid triglycerides was investigated.
- the medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
- ⁇ Creaming powder coating> First, a mixture was prepared by mixing diglycerin monooleate and medium-chain fatty acid triglyceride at a ratio of 50:50 (mass ratio). Then, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of the mixture to the total amount of the creaming powder was set to be the ratio shown in Table 6, and used as an analysis sample. In Table 6, “coverage (%)” is the ratio (% by mass) of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride to the total amount of creaming powder.
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Abstract
The present invention provides a cold-water-soluble creaming powder or the like characterized in that at least a part of the surface of the creaming powder is coated with a mixture of an edible oil and fat and diglycerol monooleate.
Description
本発明は、冷水に容易に溶解させることができ、かつ風味も良好な冷水可溶性クリーミングパウダーに関する。
The present invention relates to a cold water-soluble creaming powder which can be easily dissolved in cold water and has a good flavor.
一般的に乳風味や乳の食感を付与するため、生乳やクリーム、クリームチーズ、バターなどの乳製品が使用される。しかし、これらの材料はコストが高く、その配合量が制限されてしまうという問題がある。この問題を解決するために、乳脂肪分の一部又は全部を植物油脂で代替する方法が汎用されている。乳脂肪分に代えて植物油脂を用いることにより、より低コストで、乳風味の飲食品を製造することが可能になる。例えば、コーヒーや紅茶などの嗜好性飲料に添加するクリームの代用として、植物油脂とカゼインタンパク質等の乳タンパク質と粉末化基材とを含む水中油型乳化物や、これを乾燥粉末化したクリーミングパウダーがある。
Generally, dairy products such as raw milk, cream, cream cheese and butter are used to give milk flavor and texture of milk. However, these materials have a problem that the cost is high and the compounding amount is limited. In order to solve this problem, a method of substituting part or all of the milk fat content with vegetable oil is widely used. By using vegetable oils and fats instead of milk fat, it becomes possible to manufacture milk-flavored foods and drinks at a lower cost. For example, as a substitute for a cream added to a palatable beverage such as coffee or tea, an oil-in-water emulsion containing a vegetable oil and a milk protein such as casein protein and a powdered base material, and a creaming powder obtained by drying and powdering the same. There is.
しかし、クリーミングパウダーは、油分が多く、水への濡れ性や分散性が低い。このため、水に分散させる場合、粉末が水面上に浮いたまま湿潤、沈降せず、撹拌しても「ダマ」になりやすい。そこで、この水分散性を改善するためにいくつかの解決手段が提案されている。例えば、特許文献１には、粒子表面の少なくとも一部を、炭素数６～１０の脂肪酸で構成されるモノ及び／又はジ中鎖脂肪酸グリセライドで被覆することにより、２０℃以下の低温の水に対する溶解性を改善したクリーミングパウダーが開示されている。
However, creaming powder has a lot of oil content and low wettability and dispersibility in water. For this reason, when dispersed in water, the powder does not wet or settle while floating on the water surface, and tends to be "damaged" even when stirred. Therefore, some solutions have been proposed to improve this water dispersibility. For example, in Patent Document 1, at least a part of the particle surface is coated with a mono- and / or di-medium chain fatty acid glyceride composed of a fatty acid having 6 to 10 carbon atoms, so that water at a low temperature of 20 ° C. or lower Creaming powders with improved solubility are disclosed.
また、水への分散性が低い粉末としては、脂肪分が多いココア粉末が挙げられる。ココア粉末を水に分散させてココア飲料を製造すると、集積してダマになりやすい。このココア粉末の水への分散性を高める方法として、例えば、ココア粉末に、ジグセリンモノ脂肪酸エステルと油脂とを配合する方法や（特許文献２）、中鎖脂肪酸トリグリセライド（ＭＣＴ）、ジグリセリン脂肪酸エステル、及び２０℃における粘度が２５．０ミリパスカル秒以下であるプロピレングリコールジ脂肪酸エステルを含有する油脂組成物でココア粉末を被覆する方法（特許文献３）が知られている。
Also, as a powder having low dispersibility in water, cocoa powder having a large amount of fat can be mentioned. When cocoa powder is dispersed in water to produce a cocoa drink, it tends to accumulate and become a lump. As a method of improving the dispersibility of this cocoa powder in water, for example, a method of blending cocoa powder with a diglycerin monofatty acid ester and an oil and fat (Patent Document 2), medium-chain fatty acid triglyceride (MCT), diglycerin fatty acid ester, And a method (Patent Document 3) of coating cocoa powder with an oil / fat composition containing a propylene glycol difatty acid ester having a viscosity at 20 ° C. of 25.0 millipascal seconds or less.
特許文献１に記載のモノ及び／又はジ中鎖脂肪酸グリセライドで被覆したインスタントクリーミングパウダーは、低温での可溶性を改善できるものの、特有の風味が影響してしまう、という問題がある。また、特許文献２及び３に記載の方法では、ココア粉末の熱水への分散安定性は改善されているものの、冷水への分散性はまだ改善の余地がある。
The instant creaming powder coated with the mono- and / or di-medium chain fatty acid glyceride described in Patent Document 1 can improve the solubility at low temperatures, but has a problem that the unique flavor affects it. Further, in the methods described in Patent Documents 2 and 3, although the dispersion stability of cocoa powder in hot water is improved, the dispersibility in cold water still has room for improvement.
本発明は、冷水への可溶性が良好であり、かつ風味も良好なクリーミングパウダーを提供することを目的とする。
An object of the present invention is to provide a creaming powder that has good solubility in cold water and a good flavor.
本発明者らは、上記課題を解決すべく鋭意研究した結果、クリーミングパウダーの表面の少なくとも一部が、食用油脂とジグリセリンモノオレエートの混合物で被覆することにより、風味を損なうことなく、冷水への可溶性を改善できることを見出し、本発明を完成させた。
The present inventors, as a result of intensive research to solve the above problems, at least a part of the surface of the creaming powder is coated with a mixture of edible oil and diglycerin monooleate, without impairing the flavor, cold water. It was found that the solubility in water can be improved, and the present invention has been completed.
［１］ 本発明の第一の態様に係る冷水可溶性クリーミングパウダーは、クリーミングパウダーの表面の少なくとも一部が、食用油脂とジグリセリンモノオレエートの混合物で被覆されていることを特徴とする。
［２］ 前記［１］の冷水可溶性クリーミングパウダーにおいては、前記食用油脂が、中鎖脂肪酸トリグリセライドであることが好ましい。
［３］ 前記［１］又は［２］の冷水可溶性クリーミングパウダーにおいては、前記混合物全量に対するジグリセリンモノオレエートの割合が４０～９０質量％であることが好ましい。
［４］ 前記［１］～［３］のいずれかの冷水可溶性クリーミングパウダーにおいては、前記クリーミングパウダーの全量に対する前記混合物の割合が０．６～５．０質量％であることが好ましい。
［５］ 本発明の第二の態様に係るクリーミングパウダーの冷水可溶性を改善する方法は、クリーミングパウダーの表面の少なくとも一部を、食用油脂とジグリセリンモノオレエートの混合物で被覆することを特徴とする。 [1] The cold water-soluble creaming powder according to the first aspect of the present invention is characterized in that at least a part of the surface of the creaming powder is coated with a mixture of edible oil and fat and diglycerin monooleate.
[2] In the cold water-soluble creaming powder of [1], the edible oil / fat is preferably a medium-chain fatty acid triglyceride.
[3] In the cold water-soluble creaming powder of [1] or [2], the ratio of diglycerin monooleate to the total amount of the mixture is preferably 40 to 90% by mass.
[4] In the cold water-soluble creaming powder according to any one of [1] to [3], the ratio of the mixture to the total amount of the creaming powder is preferably 0.6 to 5.0% by mass.
[5] A method for improving cold water solubility of a creaming powder according to the second aspect of the present invention is characterized in that at least a part of the surface of the creaming powder is coated with a mixture of edible oil and fat and diglycerin monooleate. To do.
［２］ 前記［１］の冷水可溶性クリーミングパウダーにおいては、前記食用油脂が、中鎖脂肪酸トリグリセライドであることが好ましい。
［３］ 前記［１］又は［２］の冷水可溶性クリーミングパウダーにおいては、前記混合物全量に対するジグリセリンモノオレエートの割合が４０～９０質量％であることが好ましい。
［４］ 前記［１］～［３］のいずれかの冷水可溶性クリーミングパウダーにおいては、前記クリーミングパウダーの全量に対する前記混合物の割合が０．６～５．０質量％であることが好ましい。
［５］ 本発明の第二の態様に係るクリーミングパウダーの冷水可溶性を改善する方法は、クリーミングパウダーの表面の少なくとも一部を、食用油脂とジグリセリンモノオレエートの混合物で被覆することを特徴とする。 [1] The cold water-soluble creaming powder according to the first aspect of the present invention is characterized in that at least a part of the surface of the creaming powder is coated with a mixture of edible oil and fat and diglycerin monooleate.
[2] In the cold water-soluble creaming powder of [1], the edible oil / fat is preferably a medium-chain fatty acid triglyceride.
[3] In the cold water-soluble creaming powder of [1] or [2], the ratio of diglycerin monooleate to the total amount of the mixture is preferably 40 to 90% by mass.
[4] In the cold water-soluble creaming powder according to any one of [1] to [3], the ratio of the mixture to the total amount of the creaming powder is preferably 0.6 to 5.0% by mass.
[5] A method for improving cold water solubility of a creaming powder according to the second aspect of the present invention is characterized in that at least a part of the surface of the creaming powder is coated with a mixture of edible oil and fat and diglycerin monooleate. To do.
本発明に係る冷水可溶性クリーミングパウダーは、従来のクリーミングパウダーと同様に脂質含有量が高く、風味が良好であり、かつ冷水への可溶性が高い。このため、当該冷水可溶性クリーミングパウダーは、水や牛乳等の液体が低温であっても溶解させやすく、かつ風味も良好な飲料を得ることができる。
The cold water-soluble creaming powder according to the present invention has a high lipid content like the conventional creaming powder, has a good flavor, and is highly soluble in cold water. Therefore, the cold water-soluble creaming powder can easily be dissolved in a liquid such as water or milk even at a low temperature, and a beverage having a good flavor can be obtained.
本発明及び本願明細書において、「冷水」とは、１０℃以下の水を意味する。また、粉末が「冷水可溶性」であるとは、粉末を冷水の液面に投入して静置した状態で、粉末全量が沈降することを意味する。すなわち、冷水可溶性粉末は、溶解させる溶媒が冷水であっても、攪拌することなく、単に投入するだけで、溶解させることができる粉末である。
In the present invention and the specification of the present application, “cold water” means water at 10 ° C. or lower. In addition, the fact that the powder is “cold water soluble” means that the whole amount of the powder is settled when the powder is put on the liquid surface of the cold water and left standing. That is, the cold water-soluble powder is a powder that can be dissolved by simply adding it without stirring even if the solvent to be dissolved is cold water.
本発明及び本願明細書において、「粉末」とは粉粒体（異なる大きさの分布をもつ多くの固体粒子からなり，個々の粒子間に，何らかの相互作用が働いているもの）を意味する。また、「顆粒」は粉末から造粒された粒子（顆粒状造粒物）の集合体である。粉末には、顆粒も含まれる。
In the present invention and the specification of the present application, “powder” means a powder or granular material (consisting of many solid particles having different size distributions, in which some interaction is exerted between individual particles). The "granule" is an aggregate of particles (granular granulated material) granulated from powder. The powder also includes granules.
本発明に係る冷水可溶性クリーミングパウダーは、クリーミングパウダーの表面の少なくとも一部が、食用油脂とジグリセリンモノオレエートの混合物（以下、「被覆用混合物」ということがある。）で被覆されている粉末である。粉末の表面の少なくとも一部を被覆用混合物で被覆することにより、粉末の水への濡れ性が高まり、水への可溶性が高くなる。すなわち、クリーミングパウダーの粒子表面の少なくとも一部を、食用油脂とジグリセリンモノオレエートの混合物で被覆することにより、冷水可溶性が改善され、スプーン等で軽くかき混ぜるだけで１０℃以下の水や牛乳等に容易に溶解させられるようになる。
The cold water-soluble creaming powder according to the present invention is a powder in which at least a part of the surface of the creaming powder is coated with a mixture of edible fat and oil and diglycerin monooleate (hereinafter, may be referred to as “mixing mixture”). Is. By coating at least a part of the surface of the powder with the coating mixture, the wettability of the powder with water is increased and the solubility in water is increased. That is, by coating at least a part of the surface of the creaming powder particles with a mixture of edible oil and fat and diglycerin monooleate, the solubility in cold water is improved, and water or milk at 10 ° C or less can be obtained by simply stirring with a spoon or the like. Can be easily dissolved in.
冷水可溶性改善効果が十分に得られることから、クリーミングパウダーの表面を被覆する被覆用混合物全量に対するジグリセリンモノオレエートの割合は、４０質量％以上が好ましい。さらに、風味への影響が小さいことから、クリーミングパウダーの表面を被覆する被覆用混合物全量に対するジグリセリンモノオレエートの割合は、４０～９０質量％がより好ましく、４０～８０質量％がさらに好ましい。
The ratio of diglycerin monooleate to the total amount of the coating mixture for coating the surface of the creaming powder is preferably 40% by mass or more because the effect of improving the solubility in cold water is sufficiently obtained. Furthermore, since the effect on the flavor is small, the proportion of diglycerin monooleate with respect to the total amount of the coating mixture for coating the surface of the creaming powder is more preferably 40 to 90% by mass, further preferably 40 to 80% by mass.
被覆用混合物に含まれる食用油脂としては、特に限定されるものではなく、天然油であってもよく、加工油であってもよく、合成油であってもよい。当該食用油としては、例えば、パーム油、パーム核油、水添パーム核油、ヤシ油（ココナッツオイル）、硬化ヤシ油、菜種油（キャノーラ油）、コーン油、大豆油、こめ油、サフラワー油（ベニバナ油）、綿実油、ひまわり油、中鎖脂肪酸トリグリセライド等が挙げられる。これらの植物油脂のうち、特にパーム油、パーム核油、水添パーム核油、ヤシ油、硬化ヤシ油、菜種油、又は中鎖脂肪酸トリグリセライド（炭素数６～１２の脂肪酸がグリセロールにエステル結合したトリグリセライド）が好ましく用いられる。当該植物油脂としては、１種類のみであってもよく、２種類以上を組み合わせて用いてもよい。なかでも、クリーミングパウダーのように脂質含有量の多い可食性粉末の場合には、粉末の粒子表面を被覆する前記混合物に含まれる食用油脂としては、中鎖脂肪酸トリグリセライド又はこれを含む食用油脂が好ましく、中鎖脂肪酸トリグリセライドを油脂全量に対して８０質量％以上含む食用油脂が特に好ましい。
The edible oil / fat contained in the coating mixture is not particularly limited, and may be natural oil, processed oil, or synthetic oil. Examples of the edible oil include palm oil, palm kernel oil, hydrogenated palm kernel oil, palm oil (coconut oil), hardened palm oil, rapeseed oil (canola oil), corn oil, soybean oil, rice oil, and safflower oil. (Safflower oil), cottonseed oil, sunflower oil, medium-chain fatty acid triglyceride, and the like. Among these vegetable oils and fats, especially palm oil, palm kernel oil, hydrogenated palm kernel oil, coconut oil, hardened coconut oil, rapeseed oil, or medium chain fatty acid triglyceride (triglyceride in which fatty acid having 6 to 12 carbon atoms is ester-bonded to glycerol) ) Is preferably used. As the vegetable oil, only one kind may be used, or two or more kinds may be used in combination. Among them, in the case of an edible powder having a large lipid content such as a creaming powder, the edible oil / fat contained in the mixture coating the particle surface of the powder is preferably a medium-chain fatty acid triglyceride or an edible oil / fat containing the same. Edible oils and fats containing 80% by mass or more of medium-chain fatty acid triglycerides with respect to the total amount of oils and fats are particularly preferable.
クリーミングパウダーは、ヤシ油、パーム油、パーム核油、大豆油、コーン油、綿実油、ナタネ油、乳脂、牛脂、豚脂等の食用油脂；シヨ糖、グルコース、コーンシロップ等の澱粉加水分解物等の糖質；カゼインナトリウム等のタンパク質；全粉乳、脱脂粉乳、ホエイパウダー等の乳原料；第二リン酸ナトリウム、クエン酸ナトリウム、乳化剤等のその他の原料等を、望まれる品質特性に応じて選択し、水に分散し、均質化し、乾燥することによって製造できる。本発明に係る冷水可溶性クリーミングパウダーの原料となるクリーミングパウダーとしては、植物性油脂と、コーンシロップ等の澱粉加水分解物と、乳タンパク質とを少なくとも含むものが好ましく、乳脂肪分と乳タンパク質とを少なくとも含むものであってもよい。
Creaming powders are edible oils and fats such as palm oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow, lard; starch hydrolysates such as sucrose, glucose and corn syrup. Sugars; protein such as sodium casein; milk ingredients such as whole milk powder, skim milk powder, whey powder; other ingredients such as dibasic sodium phosphate, sodium citrate, emulsifier, etc., depending on desired quality characteristics It is then dispersed in water, homogenized and dried. As the creaming powder that is a raw material of the cold water-soluble creaming powder according to the present invention, vegetable fats and oils, starch hydrolysates such as corn syrup, and those containing at least milk protein are preferable, and milk fat and milk protein are included. It may include at least.
クリーミングパウダーは、例えば、食用油脂をはじめとする原料を水中で混合し、次いで高圧式ホモゲナイザー等の乳化機等を用いて水中油型乳化液（Ｏ／Ｗエマルション）とした後、水分を除去することによって製造することができる。水分を除去する方法としては、噴霧乾燥、噴霧凍結、凍結乾燥、凍結粉砕、押し出し造粒法等、任意の方法を選択して行うことができる。得られたクリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。
For the creaming powder, for example, raw materials such as edible oils and fats are mixed in water and then made into an oil-in-water emulsion (O / W emulsion) using an emulsifier such as a high-pressure homogenizer, and then water is removed. It can be manufactured. As a method for removing water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation can be selected and performed. The obtained creaming powder may be classified, granulated, pulverized, etc., if necessary.
本発明に係る冷水可溶性クリーミングパウダーは、クリーミングパウダーの粒子表面の少なくとも一部を被覆用混合物で被覆することにより製造される。クリーミングパウダー全量に対する被覆用混合物の割合は特に限定されるものではなく、粒子自体の脂質含有量、水への溶けやすさ、粒子の大きさ等を考慮して、適宜決定することができる。十分な冷水可溶性改善効果が得られ、かつ呈味への影響を十分に小さくできることから、クリーミングパウダー全量に対する前記混合物の割合は、０．６質量％以上であることが好ましく、１．０質量％以上であることがより好ましく、１．２質量％以上であることがさらに好ましい。さらに、風味への影響が小さいことから、クリーミングパウダー全量に対する前記混合物の割合は、５．０質量％以下であることが好ましく、４．０質量％以下であることがより好ましい。
The cold water-soluble creaming powder according to the present invention is produced by coating at least a part of the surface of particles of the creaming powder with a coating mixture. The ratio of the coating mixture to the total amount of creaming powder is not particularly limited, and can be appropriately determined in consideration of the lipid content of the particles themselves, the solubility in water, the size of the particles, and the like. The ratio of the mixture to the total amount of creaming powder is preferably 0.6% by mass or more, and 1.0% by mass, since a sufficient effect of improving the solubility in cold water can be obtained and the influence on taste can be sufficiently reduced. More preferably, it is more preferably 1.2% by mass or more. Furthermore, since the effect on flavor is small, the ratio of the mixture to the total amount of creaming powder is preferably 5.0% by mass or less, and more preferably 4.0% by mass or less.
クリーミングパウダーの粒子表面を被覆用混合物により被覆する方法は、特に限定されるものではない。例えば、クリーミングパウダーと被覆用混合物を少量ずつ混合させてもよく、クリーミングパウダーに被覆用混合物を噴霧させてもよい。得られた冷水可溶性クリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。
The method for coating the surface of the creaming powder particles with the coating mixture is not particularly limited. For example, the creaming powder and the coating mixture may be mixed little by little, or the creaming powder may be sprayed with the coating mixture. The obtained cold water-soluble creaming powder may be subjected to classification, granulation, pulverization, etc., if necessary.
本発明に係る冷水可溶性クリーミングパウダーは、それ単独で水等に溶解させて喫飲されるものであってもよく、その他の粉末と混合したものをインスタント飲料用粉末組成物としてもよい。例えば、本発明に係る冷水可溶性クリーミングパウダーを、例えば、インスタントカフェオレ飲料用粉末組成物やインスタントミルクティー飲料用粉末組成物に配合されるクリーミングパウダーとして用いることにより、冷水に対しても容易に溶解させることができるインスタントカフェオレ飲料用粉末組成物等が製造できる。
The cold water-soluble creaming powder according to the present invention may be dissolved alone in water or the like to be drunk, or may be mixed with other powders to form a powder composition for instant drink. For example, by using the cold water-soluble creaming powder according to the present invention, for example, as a creaming powder to be blended in a powder composition for instant cafe ole beverage and a powder composition for instant milk tea beverage, it is easily dissolved in cold water. It is possible to produce an instant cafe ole beverage powder composition or the like.
当該その他の粉末としては、一般的にインスタント飲料用粉末組成物に含まれているものであれば特に限定されるものではなく、目的の飲料の品質等に応じて適宜選択して用いることができる。当該他の粉末としては、例えば、嗜好性飲料の可溶性固形分、甘味料、乳原料、酸味料、香料、食物繊維、ミネラル、賦形剤、結合剤、流動性改良剤等が挙げられる。
The other powder is not particularly limited as long as it is generally contained in the powder composition for instant beverages, and can be appropriately selected and used according to the quality of the target beverage and the like. .. Examples of the other powders include soluble solids of palatability drinks, sweeteners, milk materials, acidulants, flavors, dietary fibers, minerals, excipients, binders, fluidity improvers, and the like.
本発明及び本願明細書において、「インスタント飲料用粉末組成物」とは、水や牛乳等の液体に溶解させることによって飲料を調製し得る粉末組成物を意味する。例えば、「インスタントコーヒー飲料用粉末組成物」とは、水や牛乳等の液体に溶解又は希釈させることによってコーヒー飲料を調製し得る粉末組成物を意味する。
In the present invention and the specification of the present application, the “powder composition for instant beverage” means a powder composition capable of preparing a beverage by dissolving it in a liquid such as water or milk. For example, the "powder composition for instant coffee beverage" means a powder composition capable of preparing a coffee beverage by dissolving or diluting it in a liquid such as water or milk.
本発明及び本願明細書において、「嗜好性飲料」とは、コーヒー；紅茶、緑茶、抹茶、ウーロン茶等の茶飲料；ハーブティー、ココア、又はこれらの混合飲料を意味する。ハーブティーの原料としては、ハイビスカス、ローズヒップ、ペパーミント、カモミール、レモングラス、レモンバーム、ラベンダー等が挙げられる。
In the present invention and the specification of the present application, the “palatable beverage” means coffee; tea beverage such as black tea, green tea, matcha tea, oolong tea; herbal tea, cocoa, or a mixed beverage thereof. Examples of raw materials for herbal tea include hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm and lavender.
嗜好性飲料の可溶性固形分は、焙煎されたコーヒー豆や茶葉等の嗜好性原料から抽出された可溶性の固形分であり、粉末の可溶性固形分としては、具体的には、可溶性コーヒー固形分粉末（インスタントコーヒー粉末）、可溶性紅茶固形分粉末（インスタント紅茶粉末、以下同様）、インスタント緑茶粉末、インスタントウーロン茶粉末、インスタントハーブティー粉末、及びこれらのうちの２種類以上の混合粉末等が挙げられる。
Soluble solids of palatability beverages are soluble solids extracted from palatability raw materials such as roasted coffee beans and tea leaves, as the soluble solids of the powder, specifically, soluble coffee solids Powder (instant coffee powder), soluble black tea solid content powder (instant black tea powder, the same applies hereinafter), instant green tea powder, instant oolong tea powder, instant herbal tea powder, and mixed powders of two or more of these.
嗜好性飲料の粉末の可溶性固形分は、常法により製造することができ、また、市販されているものを用いてもよい。例えば、インスタントコーヒー粉末は、焙煎したコーヒー豆から熱水を用いて可溶性の固形分を抽出し、得られた抽出物を乾燥することにより得られる。また、茶飲料の粉末状の可溶性固形分は、紅茶葉、緑茶葉（生茶葉）、ウーロン茶葉等の茶葉から熱水を用いて可溶性の固形分を抽出し、得られた抽出物を乾燥することにより得られる。インスタントハーブティー粉末は、ハーブの原料から熱水を用いて可溶性の固形分を抽出し、得られた抽出物を乾燥することにより得られる。コーヒー豆や茶葉等の嗜好性飲料の原料としては、一般的に嗜好性飲料に使用されているものを用いることができる。得られた抽出物の乾燥方法としては、凍結乾燥、噴霧乾燥、真空乾燥等が挙げられる。また、茶葉やコーヒー豆からの抽出物は、乾燥前に、必要に応じて濃縮してもよい。当該濃縮方法としては、熱濃縮方法、冷凍濃縮方法、逆浸透膜や限外濾過膜等を用いた膜濃縮方法等の汎用されている濃縮方法により行うことができる。
The soluble solid content of the powder of the palatability drink can be produced by a conventional method, or a commercially available one may be used. For example, instant coffee powder is obtained by extracting soluble solids from roasted coffee beans with hot water and drying the obtained extract. Further, the powdery soluble solid content of the tea beverage is extracted from tea leaves such as black tea leaves, green tea leaves (raw tea leaves), and oolong tea leaves using hot water to extract the soluble solid contents, and the resulting extract is dried. It is obtained by Instant herbal tea powder is obtained by extracting soluble solids from the raw material of herbs with hot water and drying the resulting extract. As a raw material for a palatable beverage such as coffee beans or tea leaves, those generally used for palatability beverages can be used. Examples of the method for drying the obtained extract include freeze drying, spray drying, and vacuum drying. The extract from tea leaves or coffee beans may be optionally concentrated before drying. As the concentration method, a commonly used concentration method such as a heat concentration method, a freeze concentration method, a membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, or the like can be used.
甘味料としては、砂糖、オリゴ糖、ブドウ糖果糖液糖等の糖類、エリスリトール、トレハロース、ソルビトール等の糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース等の高甘味度甘味料、ステビア等が挙げられる。砂糖としては、グラニュー糖であってもよく粉糖であってもよい。
Examples of sweeteners include sugars such as sugar, oligosaccharides, high-fructose corn syrup, sugar alcohols such as erythritol, trehalose and sorbitol, high-potency sweeteners such as aspartame, acesulfame potassium and sucralose, and stevia. The sugar may be granulated sugar or powdered sugar.
乳原料としては、全粉乳、脱脂粉乳、ホエイパウダー、牛乳、低脂肪乳、濃縮乳、脱脂濃縮乳、無糖練乳、加糖練乳、無糖脱脂練乳、加糖脱脂練乳、乳糖、生クリーム、バター等が挙げられる。なお、全粉乳及び脱脂粉乳は、それぞれ、牛乳（全脂乳）又は脱脂乳を、スプレードライ等により水分を除去して乾燥し粉末化したものである。
酸味料としては、クエン酸、酒石酸、リンゴ酸などの食品添加物が挙げられる。 As a milk raw material, whole milk powder, skim milk powder, whey powder, cow milk, low fat milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened skimmed condensed milk, sweetened skimmed condensed milk, lactose, fresh cream, butter, etc. Is mentioned. In addition, whole milk powder and skim milk powder are respectively obtained by removing water from sprayed milk (skim milk) or skim milk to remove the water, and then dry and powder.
Examples of the acidulant include food additives such as citric acid, tartaric acid and malic acid.
酸味料としては、クエン酸、酒石酸、リンゴ酸などの食品添加物が挙げられる。 As a milk raw material, whole milk powder, skim milk powder, whey powder, cow milk, low fat milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened skimmed condensed milk, sweetened skimmed condensed milk, lactose, fresh cream, butter, etc. Is mentioned. In addition, whole milk powder and skim milk powder are respectively obtained by removing water from sprayed milk (skim milk) or skim milk to remove the water, and then dry and powder.
Examples of the acidulant include food additives such as citric acid, tartaric acid and malic acid.
賦形剤や結合剤としては、デキストリン、粉あめ、水あめ等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン、キサンタンガム等の食物繊維、カゼイン等のタンパク質等が挙げられる。中でも、インスタントコーヒー用組成物に汎用されているデキストリンが好ましい。
Excipients and binders include starch decomposition products such as dextrin, starch syrup and starch syrup, sugars such as maltose and trehalose, indigestible dextrin, dietary fiber such as xanthan gum, and proteins such as casein. Of these, dextrin, which is widely used in instant coffee compositions, is preferable.
流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。
酸化防止剤としては、例えば、ビタミンＣ（アスコルビン酸）、ビタミンＥ（トコフェロール）、ＢＨＴ（ジブチルヒドロキシトルエン）、ＢＨＡ（ブチルヒドロキシアニソール）、エリソルビン酸ナトリウム、没食子酸プロピル、亜硫酸ナトリウム、二酸化硫黄、クロロゲン酸、カテキン等が挙げられる。 As the fluidity improver, processing preparations such as finely divided silicon oxide and tricalcium phosphate may be used.
Examples of the antioxidant include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogen. Acid, catechin, etc. are mentioned.
酸化防止剤としては、例えば、ビタミンＣ（アスコルビン酸）、ビタミンＥ（トコフェロール）、ＢＨＴ（ジブチルヒドロキシトルエン）、ＢＨＡ（ブチルヒドロキシアニソール）、エリソルビン酸ナトリウム、没食子酸プロピル、亜硫酸ナトリウム、二酸化硫黄、クロロゲン酸、カテキン等が挙げられる。 As the fluidity improver, processing preparations such as finely divided silicon oxide and tricalcium phosphate may be used.
Examples of the antioxidant include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogen. Acid, catechin, etc. are mentioned.
次に実施例等を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。なお、以下の実施例等において、特に記載がない限り、「％」は「質量％」を意味する。
Next, the present invention will be described in more detail by showing Examples and the like, but the present invention is not limited to the following Examples and the like. In the following examples and the like, "%" means "mass%" unless otherwise specified.
［実施例１］
表１～３に記載の各乳化剤と、ヤシ油又はパーム油由来の中鎖脂肪酸トリグリセライドの含有量が８８質量％である食用油脂の混合物で被覆したクリーミングパウダーの冷水への可溶性を調べた。クリーミングパウダーは市販品（商品名：〈マリーム〉、味の素ＡＧＦ（株）製）を用いた。 [Example 1]
The solubility in cold water of the creaming powder coated with the mixture of each emulsifier shown in Tables 1 to 3 and edible oil / fat having a content of medium-chain fatty acid triglyceride derived from palm oil or palm oil of 88% by mass was examined. As the creaming powder, a commercially available product (trade name: <Marime>, manufactured by Ajinomoto AGF Co., Ltd.) was used.
表１～３に記載の各乳化剤と、ヤシ油又はパーム油由来の中鎖脂肪酸トリグリセライドの含有量が８８質量％である食用油脂の混合物で被覆したクリーミングパウダーの冷水への可溶性を調べた。クリーミングパウダーは市販品（商品名：〈マリーム〉、味の素ＡＧＦ（株）製）を用いた。 [Example 1]
The solubility in cold water of the creaming powder coated with the mixture of each emulsifier shown in Tables 1 to 3 and edible oil / fat having a content of medium-chain fatty acid triglyceride derived from palm oil or palm oil of 88% by mass was examined. As the creaming powder, a commercially available product (trade name: <Marime>, manufactured by Ajinomoto AGF Co., Ltd.) was used.
＜クリーミングパウダーの被覆＞
まず、表１～３に記載の各乳化剤と中鎖脂肪酸トリグリセライドを１：１（質量比）で混合した混合物を調製した。次いで、クリーミングパウダー２００ｇに対して、下記の条件で各混合物をコーティング液として添加して両者を混合した後、室温で保管したものを、分析用サンプルとした。 <Creaming powder coating>
First, a mixture was prepared by mixing each emulsifier shown in Tables 1 to 3 with a medium-chain fatty acid triglyceride in a ratio of 1: 1 (mass ratio). Next, to 200 g of creaming powder, each mixture was added as a coating liquid under the following conditions, both were mixed, and the mixture was stored at room temperature to obtain a sample for analysis.
まず、表１～３に記載の各乳化剤と中鎖脂肪酸トリグリセライドを１：１（質量比）で混合した混合物を調製した。次いで、クリーミングパウダー２００ｇに対して、下記の条件で各混合物をコーティング液として添加して両者を混合した後、室温で保管したものを、分析用サンプルとした。 <Creaming powder coating>
First, a mixture was prepared by mixing each emulsifier shown in Tables 1 to 3 with a medium-chain fatty acid triglyceride in a ratio of 1: 1 (mass ratio). Next, to 200 g of creaming powder, each mixture was added as a coating liquid under the following conditions, both were mixed, and the mixture was stored at room temperature to obtain a sample for analysis.
コーティング条件；
使用混合機：キッチンエイドミキサー Professional 6000 HD（KitchenAid社製）
サンプル（クリーミングパウダー）量：２００ｇ
バッチ混合速度：ダイヤル４
コーティング液添加方法：混合中に滴下 Coating conditions;
Mixer used: KitchenAid mixer Professional 6000 HD (KitchenAid)
Sample (creaming powder) amount: 200g
Batch mixing speed: Dial 4
Coating liquid addition method: Drop during mixing
使用混合機：キッチンエイドミキサー Professional 6000 HD（KitchenAid社製）
サンプル（クリーミングパウダー）量：２００ｇ
バッチ混合速度：ダイヤル４
コーティング液添加方法：混合中に滴下 Coating conditions;
Mixer used: KitchenAid mixer Professional 6000 HD (KitchenAid)
Sample (creaming powder) amount: 200g
Batch mixing speed: Dial 4
Coating liquid addition method: Drop during mixing
＜冷水可溶性能の測定＞
２００ｍＬ容ビーカーに１８０ｍＬの冷水（１．５℃）を注水した。このビーカー内の冷水の液面に、分析用サンプル６ｇ（カフェオレ１杯当たりの配合量に相当）を投入し、投入すると同時にストップウォッチにて投入からの時間を測定しながら、投入した粉末の状態の観察を開始した。なお、各分析用サンプルの冷水可溶性能は、冷水の液面の粉が沈降する度合い（簡易沈降性指標）を、下記の０～２点で評価した。 <Measurement of cold water solubility>
180 mL of cold water (1.5 ° C.) was poured into a 200 mL beaker. On the liquid surface of the cold water in this beaker, 6 g of an analytical sample (corresponding to the compounding amount per 1 cup of cafe au lait) was added, and at the same time when the sample was added, the time from the addition was measured with a stopwatch, Observation of the condition was started. For the cold water solubility of each analysis sample, the degree of settling of powder on the surface of cold water (simple sedimentation index) was evaluated according to the following 0 to 2 points.
２００ｍＬ容ビーカーに１８０ｍＬの冷水（１．５℃）を注水した。このビーカー内の冷水の液面に、分析用サンプル６ｇ（カフェオレ１杯当たりの配合量に相当）を投入し、投入すると同時にストップウォッチにて投入からの時間を測定しながら、投入した粉末の状態の観察を開始した。なお、各分析用サンプルの冷水可溶性能は、冷水の液面の粉が沈降する度合い（簡易沈降性指標）を、下記の０～２点で評価した。 <Measurement of cold water solubility>
180 mL of cold water (1.5 ° C.) was poured into a 200 mL beaker. On the liquid surface of the cold water in this beaker, 6 g of an analytical sample (corresponding to the compounding amount per 1 cup of cafe au lait) was added, and at the same time when the sample was added, the time from the addition was measured with a stopwatch, Observation of the condition was started. For the cold water solubility of each analysis sample, the degree of settling of powder on the surface of cold water (simple sedimentation index) was evaluated according to the following 0 to 2 points.
簡易沈降性指標；
２：時間問わず、全量が沈降する。
１：半量程度は沈むが、全量は沈降しない。
０：全く沈降しない。 Simple sedimentation index;
2: All settle down regardless of time.
1: About half amount sinks, but the whole amount does not sink.
0: No sedimentation occurs.
２：時間問わず、全量が沈降する。
１：半量程度は沈むが、全量は沈降しない。
０：全く沈降しない。 Simple sedimentation index;
2: All settle down regardless of time.
1: About half amount sinks, but the whole amount does not sink.
0: No sedimentation occurs.
各分析用サンプルの簡易沈降性指標の評価結果を表１～３に示す。ほとんどの乳化剤でコーティングしたクリーミングパウダーは、冷水にほとんど溶解しなかったが、カプリル酸モノグリセリドとジグリセリンモノオレエートでコーティングしたクリーミングパウダーのみ、全量が冷水に沈降して溶けた。また、カプリン酸モノグリセライドとソルビタンモノオレエート、ソルビタンラウレートでコーティングしたクリーミングパウダーのみが、半量程度が冷水に溶解した。
Tables 1 to 3 show the evaluation results of the simple sedimentation index of each analysis sample. Creaming powders coated with most emulsifiers were poorly soluble in cold water, but only creaming powders coated with caprylic acid monoglyceride and diglycerin monooleate were all settled and dissolved in cold water. Only about half of the creaming powder coated with capric acid monoglyceride, sorbitan monooleate, and sorbitan laurate dissolved in cold water.
＜風味評価＞
冷水に全量が溶解したカプリル酸モノグリセリドとジグリセリンモノオレエートでコーティングしたクリーミングパウダーについて、風味を評価した。具体的には、各サンプルの１０％水溶液の異風味の有無を、５名の社内パネルで評価した。 <Flavor evaluation>
The flavor was evaluated for the creaming powder coated with caprylic acid monoglyceride and diglycerin monooleate, all of which was dissolved in cold water. Specifically, the presence / absence of an off-flavor of a 10% aqueous solution of each sample was evaluated by an in-house panel of 5 persons.
冷水に全量が溶解したカプリル酸モノグリセリドとジグリセリンモノオレエートでコーティングしたクリーミングパウダーについて、風味を評価した。具体的には、各サンプルの１０％水溶液の異風味の有無を、５名の社内パネルで評価した。 <Flavor evaluation>
The flavor was evaluated for the creaming powder coated with caprylic acid monoglyceride and diglycerin monooleate, all of which was dissolved in cold water. Specifically, the presence / absence of an off-flavor of a 10% aqueous solution of each sample was evaluated by an in-house panel of 5 persons.
この結果、カプリル酸モノグリセリドでコーティングしたクリーミングパウダーは、蝋のような異風味を有していたが、ジグリセリンモノオレエートでコーティングしたクリーミングパウダーは、コーティング前のクリーミングパウダーと同様に異風味は感じられず、良好な風味を有していた。
As a result, the creaming powder coated with caprylic acid monoglyceride had a waxy off-flavor, while the creaming powder coated with diglycerin monooleate had the same off-flavor as the creaming powder before coating. And had a good flavor.
［実施例２］
実施例１で用いた乳化剤のうち、ジグリセリンモノオレエート（ポエム ＤＯ－１００Ｖ）、カプリル酸モノグリセライド（ポエムＭ１００）及びモノ・ジオレイン酸ジグリセリン（サンソフトＱ－１７Ｂ）を用いて、各乳化剤と中鎖脂肪酸トリグリセライドの混合物で被覆したクリーミングパウダーの冷水への可溶性を調べた。中鎖脂肪酸トリグリセライド及びクリーミングパウダーは実施例１で用いたものを用いた。 [Example 2]
Among the emulsifiers used in Example 1, diglycerin monooleate (Poem DO-100V), caprylic acid monoglyceride (Poem M100) and mono-dioleic acid diglycerin (Sunsoft Q-17B) were used to prepare each emulsifier. The solubility of creaming powder coated with a mixture of medium chain fatty acid triglycerides in cold water was investigated. The medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
実施例１で用いた乳化剤のうち、ジグリセリンモノオレエート（ポエム ＤＯ－１００Ｖ）、カプリル酸モノグリセライド（ポエムＭ１００）及びモノ・ジオレイン酸ジグリセリン（サンソフトＱ－１７Ｂ）を用いて、各乳化剤と中鎖脂肪酸トリグリセライドの混合物で被覆したクリーミングパウダーの冷水への可溶性を調べた。中鎖脂肪酸トリグリセライド及びクリーミングパウダーは実施例１で用いたものを用いた。 [Example 2]
Among the emulsifiers used in Example 1, diglycerin monooleate (Poem DO-100V), caprylic acid monoglyceride (Poem M100) and mono-dioleic acid diglycerin (Sunsoft Q-17B) were used to prepare each emulsifier. The solubility of creaming powder coated with a mixture of medium chain fatty acid triglycerides in cold water was investigated. The medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
＜クリーミングパウダーの被覆＞
まず、各乳化剤と中鎖脂肪酸トリグリセライドを、表４に記載の混合割合（質量比）で混合した混合物を調製した。次いで、クリーミングパウダー全量に対する各混合物の割合が０～２．０質量％となるようにした以外は実施例１と同様にして各混合物で被覆したクリーミングパウダーを調製し、分析用サンプルとした。 <Creaming powder coating>
First, a mixture was prepared by mixing each emulsifier and the medium-chain fatty acid triglyceride at the mixing ratio (mass ratio) shown in Table 4. Next, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of each mixture to the total amount of the creaming powder was 0 to 2.0% by mass, which was used as a sample for analysis.
まず、各乳化剤と中鎖脂肪酸トリグリセライドを、表４に記載の混合割合（質量比）で混合した混合物を調製した。次いで、クリーミングパウダー全量に対する各混合物の割合が０～２．０質量％となるようにした以外は実施例１と同様にして各混合物で被覆したクリーミングパウダーを調製し、分析用サンプルとした。 <Creaming powder coating>
First, a mixture was prepared by mixing each emulsifier and the medium-chain fatty acid triglyceride at the mixing ratio (mass ratio) shown in Table 4. Next, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of each mixture to the total amount of the creaming powder was 0 to 2.0% by mass, which was used as a sample for analysis.
＜冷水可溶性能の測定＞
分析用サンプル６ｇを入れた２５０ｍＬ容ビーカーに、１８０ｍＬの冷水（１．５℃）を注水した。冷水注入後、３０秒間、マグネチックスターラーで攪拌した（２６０ｒｐｍ）。攪拌終了後ただちに当該ビーカーの内容物を３５５μｍの篩上に空けて、篩上の重量（クリーミングパウダーの溶け残りの重量）を測定した。クリーミングパウダーの溶け残り重量が０．７ｇ以下の場合に、当該クリーミングパウダーの冷水への溶解性は良好であると判断した。測定結果を表４に示す。表中、「ポエムＤＯ－１００Ｖ：ＭＣＴ」、「ポエムＭ１００：ＭＣＴ」及び「サンソフトＱ－１７Ｂ：ＭＣＴ」の欄は、各乳化剤と中鎖脂肪酸トリグリセライドの混合割合（質量比）を示す。また、「被覆量」は、クリーミングパウダー全量に対する乳化剤と中鎖脂肪酸トリグリセライドの混合物の割合（質量％）を示す。また、空欄は測定しなかったことを示す。 <Measurement of cold water solubility>
180 mL of cold water (1.5 ° C.) was poured into a 250 mL beaker containing 6 g of an analytical sample. After cold water injection, the mixture was stirred for 30 seconds with a magnetic stirrer (260 rpm). Immediately after completion of stirring, the contents of the beaker were emptied onto a 355 μm sieve, and the weight on the sieve (the weight of the undissolved creaming powder remaining) was measured. When the undissolved weight of the creaming powder was 0.7 g or less, the solubility of the creaming powder in cold water was judged to be good. The measurement results are shown in Table 4. In the table, the columns of "Poem DO-100V: MCT", "Poem M100: MCT" and "Sunsoft Q-17B: MCT" show the mixing ratio (mass ratio) of each emulsifier and the medium chain fatty acid triglyceride. The "coating amount" indicates the ratio (% by mass) of the mixture of the emulsifier and the medium-chain fatty acid triglyceride with respect to the total amount of the creaming powder. The blank column indicates that the measurement was not performed.
分析用サンプル６ｇを入れた２５０ｍＬ容ビーカーに、１８０ｍＬの冷水（１．５℃）を注水した。冷水注入後、３０秒間、マグネチックスターラーで攪拌した（２６０ｒｐｍ）。攪拌終了後ただちに当該ビーカーの内容物を３５５μｍの篩上に空けて、篩上の重量（クリーミングパウダーの溶け残りの重量）を測定した。クリーミングパウダーの溶け残り重量が０．７ｇ以下の場合に、当該クリーミングパウダーの冷水への溶解性は良好であると判断した。測定結果を表４に示す。表中、「ポエムＤＯ－１００Ｖ：ＭＣＴ」、「ポエムＭ１００：ＭＣＴ」及び「サンソフトＱ－１７Ｂ：ＭＣＴ」の欄は、各乳化剤と中鎖脂肪酸トリグリセライドの混合割合（質量比）を示す。また、「被覆量」は、クリーミングパウダー全量に対する乳化剤と中鎖脂肪酸トリグリセライドの混合物の割合（質量％）を示す。また、空欄は測定しなかったことを示す。 <Measurement of cold water solubility>
180 mL of cold water (1.5 ° C.) was poured into a 250 mL beaker containing 6 g of an analytical sample. After cold water injection, the mixture was stirred for 30 seconds with a magnetic stirrer (260 rpm). Immediately after completion of stirring, the contents of the beaker were emptied onto a 355 μm sieve, and the weight on the sieve (the weight of the undissolved creaming powder remaining) was measured. When the undissolved weight of the creaming powder was 0.7 g or less, the solubility of the creaming powder in cold water was judged to be good. The measurement results are shown in Table 4. In the table, the columns of "Poem DO-100V: MCT", "Poem M100: MCT" and "Sunsoft Q-17B: MCT" show the mixing ratio (mass ratio) of each emulsifier and the medium chain fatty acid triglyceride. The "coating amount" indicates the ratio (% by mass) of the mixture of the emulsifier and the medium-chain fatty acid triglyceride with respect to the total amount of the creaming powder. The blank column indicates that the measurement was not performed.
表４に示すように、乳化剤と中鎖脂肪酸トリグリセライドの混合割合が５０：５０であり、クリーミングパウダーに対する被覆量が１．２質量％のクリーミングパウダーでは、モノ・ジオレイン酸ジグリセリン（サンソフトＱ－１７Ｂ）を用いて被覆したクリーミングパウダーは冷水可溶性が低かったのに対して、ジグリセリンモノオレエート（ポエムＤＯ－１００Ｖ）とカプリル酸モノグリセライド（ポエムＭ１００）を用いて被覆したクリーミングパウダーは冷水可溶性が非常に良好であった。また、ジグリセリンモノオレエートを用いて被覆したクリーミングパウダーの場合、ジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドの混合物全量に対するジグリセリンモノオレエートの割合は、４０質量％以上のほうが３０質量％の場合よりも冷水可溶性の高いクリーミングパウダーが得られた。また、クリーミングパウダーに対するジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドの混合物の割合が多いほど、得られるクリーミングパウダーの冷水可溶性は改善される傾向が観察された。
As shown in Table 4, in the creaming powder in which the mixing ratio of the emulsifier and the medium-chain fatty acid triglyceride is 50:50 and the coating amount with respect to the creaming powder is 1.2% by mass, diglycerin mono-dioleate (Sunsoft Q- The creaming powder coated with 17B) was less soluble in cold water, while the creaming powder coated with diglycerin monooleate (poem DO-100V) and caprylic acid monoglyceride (poem M100) was less soluble in cold water. It was very good. Further, in the case of a creaming powder coated with diglycerin monooleate, the ratio of diglycerin monooleate to the total amount of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride is 40% by mass or more and 30% by mass or more. A creaming powder that was more soluble in cold water than the case was obtained. It was also observed that the higher the ratio of the mixture of diglycerin monooleate and medium chain fatty acid triglyceride to the creaming powder, the better the cold water solubility of the obtained creaming powder.
［実施例３］
ジグリセリンモノオレエート（ポエム ＤＯ－１００Ｖ）と中鎖脂肪酸トリグリセライドの混合物で被覆したクリーミングパウダーの冷水可溶性を調べた。中鎖脂肪酸トリグリセライド及びクリーミングパウダーは実施例１で用いたものを用いた。 [Example 3]
The cold water solubility of creaming powders coated with a mixture of diglycerin monooleate (Poem DO-100V) and medium chain fatty acid triglycerides was investigated. The medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
ジグリセリンモノオレエート（ポエム ＤＯ－１００Ｖ）と中鎖脂肪酸トリグリセライドの混合物で被覆したクリーミングパウダーの冷水可溶性を調べた。中鎖脂肪酸トリグリセライド及びクリーミングパウダーは実施例１で用いたものを用いた。 [Example 3]
The cold water solubility of creaming powders coated with a mixture of diglycerin monooleate (Poem DO-100V) and medium chain fatty acid triglycerides was investigated. The medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
＜クリーミングパウダーの被覆＞
まず、ジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドを、表５に記載の混合割合（質量比）で混合した混合物を調製した。次いで、クリーミングパウダー全量に対する各混合物の割合が１．２質量％となるようにした以外は実施例１と同様にして各混合物で被覆したクリーミングパウダーを調製し、分析用サンプルとした。 <Creaming powder coating>
First, a mixture was prepared by mixing diglycerin monooleate and medium-chain fatty acid triglyceride at the mixing ratio (mass ratio) shown in Table 5. Next, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of each mixture to the total amount of the creaming powder was 1.2% by mass, which was used as an analytical sample.
まず、ジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドを、表５に記載の混合割合（質量比）で混合した混合物を調製した。次いで、クリーミングパウダー全量に対する各混合物の割合が１．２質量％となるようにした以外は実施例１と同様にして各混合物で被覆したクリーミングパウダーを調製し、分析用サンプルとした。 <Creaming powder coating>
First, a mixture was prepared by mixing diglycerin monooleate and medium-chain fatty acid triglyceride at the mixing ratio (mass ratio) shown in Table 5. Next, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of each mixture to the total amount of the creaming powder was 1.2% by mass, which was used as an analytical sample.
＜冷水可溶性能の測定＞
分析用サンプルの冷水可溶性能を、実施例２と同様にして調べた。３５５μｍの篩上重量（ｇ）の測定結果を表５に示す。３５５μｍの篩上重量は、ジグリセリンモノオレエートの含有割合が高くなるほど少なくなり、クリーミングパウダーの冷水可溶性がジグリセリンモノオレエートの含有量依存的に改善し、中鎖脂肪酸トリグリセライドを含まずジグリセリンモノオレエートのみで被覆した場合でもクリーミングパウダーの冷水可溶性は良好であることが確認された。 <Measurement of cold water solubility>
The cold water solubility of the analytical sample was examined in the same manner as in Example 2. Table 5 shows the measurement results of the weight (g) on the screen of 355 μm. The on-sieve weight of 355 μm decreases as the content of diglycerin monooleate increases, the cold water solubility of the creaming powder improves depending on the content of diglycerin monooleate, and diglycerin does not contain medium-chain fatty acid triglyceride. It was confirmed that the cold water solubility of the creaming powder was good even when it was coated only with monooleate.
分析用サンプルの冷水可溶性能を、実施例２と同様にして調べた。３５５μｍの篩上重量（ｇ）の測定結果を表５に示す。３５５μｍの篩上重量は、ジグリセリンモノオレエートの含有割合が高くなるほど少なくなり、クリーミングパウダーの冷水可溶性がジグリセリンモノオレエートの含有量依存的に改善し、中鎖脂肪酸トリグリセライドを含まずジグリセリンモノオレエートのみで被覆した場合でもクリーミングパウダーの冷水可溶性は良好であることが確認された。 <Measurement of cold water solubility>
The cold water solubility of the analytical sample was examined in the same manner as in Example 2. Table 5 shows the measurement results of the weight (g) on the screen of 355 μm. The on-sieve weight of 355 μm decreases as the content of diglycerin monooleate increases, the cold water solubility of the creaming powder improves depending on the content of diglycerin monooleate, and diglycerin does not contain medium-chain fatty acid triglyceride. It was confirmed that the cold water solubility of the creaming powder was good even when it was coated only with monooleate.
＜風味評価＞
各分析用サンプルについて、風味を評価した。具体的には、各サンプルの１０％水溶液の異風味の有無を、５名の社内パネルで３段階（〇：異風味は感じられない、△：ナッツのような異風味がやや感じられる、×：ナッツのような異風味が強く感じられる。）で評価した。評価結果を表５に示す。この結果、ジグリセリンモノオレエートの含有割合が８０質量％ではコーティング前のクリーミングパウダーと同様に異風味は感じられず、良好な風味を有していたが、ジグリセリンモノオレエートの含有割合が９０質量％ではややナッツのような異風味が感じられ、ジグリセリンモノオレエートの含有割合が１００質量％では、ナッツのような異風味が強く感じられた。 <Flavor evaluation>
The flavor was evaluated for each analytical sample. Specifically, the presence or absence of a different flavor of the 10% aqueous solution of each sample is classified into three levels by an in-house panel of 5 persons (○: no distinct flavor is felt, △: a strange flavor like nuts is slightly felt, × : A strange taste like nuts is strongly felt.) The evaluation results are shown in Table 5. As a result, when the content ratio of diglycerin monooleate was 80% by mass, no unusual flavor was felt like the creaming powder before coating, and it had a good flavor, but the content ratio of diglycerin monooleate was At 90% by mass, a nut-like off-flavor was felt, and when the content of diglycerin monooleate was 100% by mass, a nut-like off-flavor was strongly felt.
各分析用サンプルについて、風味を評価した。具体的には、各サンプルの１０％水溶液の異風味の有無を、５名の社内パネルで３段階（〇：異風味は感じられない、△：ナッツのような異風味がやや感じられる、×：ナッツのような異風味が強く感じられる。）で評価した。評価結果を表５に示す。この結果、ジグリセリンモノオレエートの含有割合が８０質量％ではコーティング前のクリーミングパウダーと同様に異風味は感じられず、良好な風味を有していたが、ジグリセリンモノオレエートの含有割合が９０質量％ではややナッツのような異風味が感じられ、ジグリセリンモノオレエートの含有割合が１００質量％では、ナッツのような異風味が強く感じられた。 <Flavor evaluation>
The flavor was evaluated for each analytical sample. Specifically, the presence or absence of a different flavor of the 10% aqueous solution of each sample is classified into three levels by an in-house panel of 5 persons (○: no distinct flavor is felt, △: a strange flavor like nuts is slightly felt, × : A strange taste like nuts is strongly felt.) The evaluation results are shown in Table 5. As a result, when the content ratio of diglycerin monooleate was 80% by mass, no unusual flavor was felt like the creaming powder before coating, and it had a good flavor, but the content ratio of diglycerin monooleate was At 90% by mass, a nut-like off-flavor was felt, and when the content of diglycerin monooleate was 100% by mass, a nut-like off-flavor was strongly felt.
［実施例４］
ジグリセリンモノオレエート（ポエム ＤＯ－１００Ｖ）と中鎖脂肪酸トリグリセライドの混合物で被覆したクリーミングパウダーの冷水可溶性を調べた。中鎖脂肪酸トリグリセライド及びクリーミングパウダーは実施例１で用いたものを用いた。 [Example 4]
The cold water solubility of creaming powders coated with a mixture of diglycerin monooleate (Poem DO-100V) and medium chain fatty acid triglycerides was investigated. The medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
ジグリセリンモノオレエート（ポエム ＤＯ－１００Ｖ）と中鎖脂肪酸トリグリセライドの混合物で被覆したクリーミングパウダーの冷水可溶性を調べた。中鎖脂肪酸トリグリセライド及びクリーミングパウダーは実施例１で用いたものを用いた。 [Example 4]
The cold water solubility of creaming powders coated with a mixture of diglycerin monooleate (Poem DO-100V) and medium chain fatty acid triglycerides was investigated. The medium-chain fatty acid triglyceride and creaming powder used were those used in Example 1.
＜クリーミングパウダーの被覆＞
まず、ジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドを５０：５０（質量比）で混合した混合物を調製した。次いで、クリーミングパウダー全量に対する当該混合物の割合が表６に記載の割合となるようにした以外は実施例１と同様にして各混合物で被覆したクリーミングパウダーを調製し、分析用サンプルとした。表６中、「被覆量（％）」が、クリーミングパウダー全量に対するジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドの混合物の割合（質量％）である。 <Creaming powder coating>
First, a mixture was prepared by mixing diglycerin monooleate and medium-chain fatty acid triglyceride at a ratio of 50:50 (mass ratio). Then, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of the mixture to the total amount of the creaming powder was set to be the ratio shown in Table 6, and used as an analysis sample. In Table 6, "coverage (%)" is the ratio (% by mass) of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride to the total amount of creaming powder.
まず、ジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドを５０：５０（質量比）で混合した混合物を調製した。次いで、クリーミングパウダー全量に対する当該混合物の割合が表６に記載の割合となるようにした以外は実施例１と同様にして各混合物で被覆したクリーミングパウダーを調製し、分析用サンプルとした。表６中、「被覆量（％）」が、クリーミングパウダー全量に対するジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドの混合物の割合（質量％）である。 <Creaming powder coating>
First, a mixture was prepared by mixing diglycerin monooleate and medium-chain fatty acid triglyceride at a ratio of 50:50 (mass ratio). Then, a creaming powder coated with each mixture was prepared in the same manner as in Example 1 except that the ratio of the mixture to the total amount of the creaming powder was set to be the ratio shown in Table 6, and used as an analysis sample. In Table 6, "coverage (%)" is the ratio (% by mass) of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride to the total amount of creaming powder.
＜冷水可溶性能の測定＞
分析用サンプルの冷水可溶性能を、実施例２と同様にして調べた。３５５μｍの篩上重量（ｇ）の測定結果を表６に示す。３５５μｍの篩上重量は、クリーミングパウダー全量に対するジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドの混合物の割合に依存して減少し、クリーミングパウダーの冷水可溶性が、クリーミングパウダーに含有させる当該混合物の量に依存して改善されることが確認された。 <Measurement of cold water solubility>
The cold water solubility of the analytical sample was examined in the same manner as in Example 2. Table 6 shows the measurement results of the on-screen weight (g) of 355 μm. The on-screen weight of 355 μm decreases depending on the ratio of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride to the total amount of the creaming powder, and the cold water solubility of the creaming powder depends on the amount of the mixture contained in the creaming powder. It was confirmed that it was improved.
分析用サンプルの冷水可溶性能を、実施例２と同様にして調べた。３５５μｍの篩上重量（ｇ）の測定結果を表６に示す。３５５μｍの篩上重量は、クリーミングパウダー全量に対するジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドの混合物の割合に依存して減少し、クリーミングパウダーの冷水可溶性が、クリーミングパウダーに含有させる当該混合物の量に依存して改善されることが確認された。 <Measurement of cold water solubility>
The cold water solubility of the analytical sample was examined in the same manner as in Example 2. Table 6 shows the measurement results of the on-screen weight (g) of 355 μm. The on-screen weight of 355 μm decreases depending on the ratio of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride to the total amount of the creaming powder, and the cold water solubility of the creaming powder depends on the amount of the mixture contained in the creaming powder. It was confirmed that it was improved.
＜風味評価＞
各分析用サンプルについて、実施例３と同様にして風味を評価した。また、風味評価に用いた各サンプルの１０％水溶液の外観も観察した。評価結果を表６に示す。この結果、クリーミングパウダーに含有させるジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドの混合物の量が４質量％までのクリーミングパウダーの１０％水溶液は、コーティング前のクリーミングパウダーと同様に異風味は感じられず、良好な風味を有しており、外観も特に問題なかった。これに対して、当該混合物の量が５質量％のクリーミングパウダーの１０％水溶液はやや異風味が感じられ、１０質量％のクリーミングパウダーの１０％水溶液は異風味が強く感じられた。また、これらの水溶液は油浮きも観察された。 <Flavor evaluation>
The flavor of each analytical sample was evaluated in the same manner as in Example 3. The appearance of 10% aqueous solution of each sample used for flavor evaluation was also observed. The evaluation results are shown in Table 6. As a result, a 10% aqueous solution of the creaming powder containing up to 4% by mass of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride contained in the creaming powder does not have the same off-flavor as the creaming powder before coating. It had a good flavor and there was no particular problem in appearance. On the other hand, a 10% aqueous solution of creaming powder containing 5% by mass of the mixture had a slightly off flavor, and a 10% aqueous solution of 10% by weight of creaming powder had a strong off flavor. In addition, oil floating was observed in these aqueous solutions.
各分析用サンプルについて、実施例３と同様にして風味を評価した。また、風味評価に用いた各サンプルの１０％水溶液の外観も観察した。評価結果を表６に示す。この結果、クリーミングパウダーに含有させるジグリセリンモノオレエートと中鎖脂肪酸トリグリセライドの混合物の量が４質量％までのクリーミングパウダーの１０％水溶液は、コーティング前のクリーミングパウダーと同様に異風味は感じられず、良好な風味を有しており、外観も特に問題なかった。これに対して、当該混合物の量が５質量％のクリーミングパウダーの１０％水溶液はやや異風味が感じられ、１０質量％のクリーミングパウダーの１０％水溶液は異風味が強く感じられた。また、これらの水溶液は油浮きも観察された。 <Flavor evaluation>
The flavor of each analytical sample was evaluated in the same manner as in Example 3. The appearance of 10% aqueous solution of each sample used for flavor evaluation was also observed. The evaluation results are shown in Table 6. As a result, a 10% aqueous solution of the creaming powder containing up to 4% by mass of the mixture of diglycerin monooleate and medium-chain fatty acid triglyceride contained in the creaming powder does not have the same off-flavor as the creaming powder before coating. It had a good flavor and there was no particular problem in appearance. On the other hand, a 10% aqueous solution of creaming powder containing 5% by mass of the mixture had a slightly off flavor, and a 10% aqueous solution of 10% by weight of creaming powder had a strong off flavor. In addition, oil floating was observed in these aqueous solutions.
Claims (5)
- クリーミングパウダーの表面の少なくとも一部が、食用油脂とジグリセリンモノオレエートの混合物で被覆されていることを特徴とする、冷水可溶性クリーミングパウダー。 A cold water-soluble creaming powder characterized in that at least a part of the surface of the creaming powder is coated with a mixture of edible oil and fat and diglycerin monooleate.
- 前記食用油脂が、中鎖脂肪酸トリグリセライドである、請求項１に記載の冷水可溶性クリーミングパウダー。 The cold water-soluble creaming powder according to claim 1, wherein the edible oil and fat is a medium chain fatty acid triglyceride.
- 前記混合物全量に対するジグリセリンモノオレエートの割合が４０～９０質量％である、請求項１又は２に記載の冷水可溶性クリーミングパウダー。 The cold water-soluble creaming powder according to claim 1 or 2, wherein the ratio of diglycerin monooleate to the total amount of the mixture is 40 to 90% by mass.
- 前記クリーミングパウダーの全量に対する前記混合物の割合が０．６～５．０質量％である、請求項１～３のいずれか一項に記載の冷水可溶性クリーミングパウダー。 The cold water-soluble creaming powder according to any one of claims 1 to 3, wherein the ratio of the mixture to the total amount of the creaming powder is 0.6 to 5.0% by mass.
- クリーミングパウダーの表面の少なくとも一部を、食用油脂とジグリセリンモノオレエートの混合物で被覆することを特徴とする、クリーミングパウダーの冷水可溶性を改善する方法。 A method for improving the cold water solubility of a creaming powder, which comprises coating at least a part of the surface of the creaming powder with a mixture of edible oil and fat and diglycerin monooleate.
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| JP2016021878A (en) * | 2014-07-16 | 2016-02-08 | 和光堂株式会社 | Method for producing acidic powder for emulsified beverage, and acidic powder for emulsified beverage |
| JP2016116494A (en) * | 2014-12-22 | 2016-06-30 | アサヒグループ食品株式会社 | Method for producing easily soluble high protein-containing powder, and easily soluble high protein-containing powder |
| JP2019180247A (en) * | 2018-04-02 | 2019-10-24 | 片岡物産株式会社 | Oil and fat composition, cocoa powder composition, and manufacturing method of cocoa powder composition |
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2019
- 2019-10-21 WO PCT/JP2019/041263 patent/WO2020095663A1/en active Application Filing
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| JPS5157860A (en) * | 1974-11-13 | 1976-05-20 | Wakodo Kk | |
| JPH0710214B2 (en) * | 1986-03-11 | 1995-02-08 | 味の素ゼネラルフ−ヅ株式会社 | Cold water easily dispersible fat-containing powder and method for producing the same |
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| JP2015104344A (en) * | 2013-11-29 | 2015-06-08 | 和光堂株式会社 | Manufacturing method of powder for cocoa beverage |
| JP2016021878A (en) * | 2014-07-16 | 2016-02-08 | 和光堂株式会社 | Method for producing acidic powder for emulsified beverage, and acidic powder for emulsified beverage |
| JP2016116494A (en) * | 2014-12-22 | 2016-06-30 | アサヒグループ食品株式会社 | Method for producing easily soluble high protein-containing powder, and easily soluble high protein-containing powder |
| JP2019180247A (en) * | 2018-04-02 | 2019-10-24 | 片岡物産株式会社 | Oil and fat composition, cocoa powder composition, and manufacturing method of cocoa powder composition |
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