WO2020166552A1 - Coconut milk powder, method for producing same, and food product - Google Patents

Coconut milk powder, method for producing same, and food product Download PDF

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Publication number
WO2020166552A1
WO2020166552A1 PCT/JP2020/005100 JP2020005100W WO2020166552A1 WO 2020166552 A1 WO2020166552 A1 WO 2020166552A1 JP 2020005100 W JP2020005100 W JP 2020005100W WO 2020166552 A1 WO2020166552 A1 WO 2020166552A1
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WIPO (PCT)
Prior art keywords
coconut milk
milk powder
fatty acid
acid ester
sucrose fatty
Prior art date
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PCT/JP2020/005100
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French (fr)
Japanese (ja)
Inventor
淳 佐貫
春樹 高塒
建喬 小里
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第一工業製薬株式会社
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Publication of WO2020166552A1 publication Critical patent/WO2020166552A1/en

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Classifications

    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to coconut milk powder, a method for producing the same, and a food product.
  • coconut milk is known as a food additive obtained from coconut as a raw material, and is a milky white liquid that can be obtained by squeezing and pressing the flesh of coconut fruit. Since such coconut milk cannot be stored for a long period of time, once the coconut milk product is opened, it must be used within at least a few days. On the other hand, since coconut milk can be stored for a long period of time by being pulverized, coconut milk is often used not as a liquid but as a powder.
  • Patent Document 1 discloses a technique of adding food additive components including coconut milk powder to various seasonings and foods.
  • the coconut milk powder had a problem that it was apt to become sticky and ooze out easily.
  • the present invention has been made in view of the above, and an object thereof is to provide a coconut milk powder in which generation of exudation is suppressed and a method for producing the same.
  • the present inventors have found that the above object can be achieved by containing a specific dextrin and a sucrose fatty acid ester, and have completed the present invention. ..
  • Item 1 Contains coconut milk, dextrin, and sucrose fatty acid ester, The dextrin is a coconut milk powder having a dextrose equivalent of 15 or less.
  • Item 2 Item 2.
  • Item 3 Item 3.
  • Item 4 Item 4.
  • a method for producing the coconut milk powder according to any one of Items 1 to 3 A production method comprising a step of spray-drying an aqueous dispersion containing coconut milk, dextrin, and sucrose fatty acid ester.
  • Item 5 A food containing the coconut milk powder according to any one of Items 1 to 3.
  • the coconut milk powder of the present invention suppresses the occurrence of exudation.
  • the coconut milk powder of the present invention contains at least coconut milk, dextrin, and sucrose fatty acid ester.
  • the type of coconut milk is not particularly limited, and known coconut milk can be widely used.
  • coconut milk can be obtained by gating and pressing the flesh of coconut fruits.
  • the coconut milk thus obtained is a milky white liquid.
  • the coconut milk powder may contain only one kind of coconut milk or two or more different kinds of coconut milk.
  • the type of oil/fat contained in coconut milk is not particularly limited, and may be the same as the oil/fat contained in known coconut milk, for example. Further, the content of oil and fat contained in coconut milk is not particularly limited, and may be, for example, the same range as the content of oil and fat contained in known coconut milk.
  • the solid content concentration of coconut milk is not particularly limited, and may be, for example, 1 to 50% by mass, preferably 10 to 45% by mass.
  • coconut milk can be obtained, for example, by a known production method.
  • the coconut milk can be obtained from, for example, a commercial product.
  • Coconut milk powder contains dextrin with a dextrose equivalent of 15 or less, which makes the coconut milk powder less sticky and suppresses exudation.
  • the dextrose equivalent is an index showing the degree of decomposition when starch is decomposed with an acid or an enzyme, and is known as a relative scale when the reducing power of dextrose (glucose) is 100.
  • DE dextrose equivalent
  • DE extrose equivalent
  • the lower limit of DE of dextrin is not particularly limited as long as it exceeds 0, and can be, for example, 1 or more, preferably 5 or more, more preferably 7 or more, and improve cold water dispersibility. It is particularly preferable that it is 8 or more from the viewpoint that the above can be achieved. Further, the DE of dextrin is preferably 14 or less, more preferably 13 or less, and particularly preferably 12 or less.
  • Coconut milk powder may contain only one type of dextrin, or may contain two or more different types of dextrin.
  • the DE of dextrin can be measured by the Somogyi-Nelson method. Further, for example, when the manufacturer's guaranteed value or measured value of dextrin DE is known, that value can be adopted as the DE value of dextrin.
  • the dextrin can be obtained, for example, by a known production method. Alternatively, dextrin can be obtained from a commercially available product or the like.
  • sucrose fatty acid ester is an ester compound of sucrose and fatty acid.
  • the type of sucrose fatty acid ester is not particularly limited, and known sucrose fatty acid esters can be widely used.
  • sucrose fatty acid ester in the coconut milk powder, the effect of suppressing the exudation of the coconut milk powder can be enhanced, and further, the dispersibility in the cold water when the coconut milk powder is dispersed in the cold water can be enhanced. ..
  • high dispersibility of coconut milk powder in cold water can be an advantageous point when applied to food applications and the like.
  • sucrose fatty acid ester the structure and carbon number of the ester moiety are not particularly limited.
  • a sucrose fatty acid ester can have an ester moiety derived from a saturated or unsaturated fatty acid having 8 to 22 carbon atoms.
  • the sucrose fatty acid ester preferably has an ester moiety derived from a saturated or unsaturated fatty acid having 12 to 18 carbon atoms.
  • sucrose fatty acid ester examples include sucrose stearate, sucrose palmitate, sucrose myristic ester, sucrose oleate, and sucrose laurate.
  • the average number of ester groups of sucrose fatty acid ester is not particularly limited.
  • the number of ester groups in the sucrose fatty acid ester is preferably 1.0 to 1.5 from the viewpoint of easily enhancing the effect of suppressing the exudation of the coconut milk powder and enhancing the dispersibility in cold water.
  • the number of ester groups of the sucrose fatty acid ester is more preferably 1.1 or more, and particularly preferably 1.2 or more.
  • the number of ester groups in the sucrose fatty acid ester is more preferably 1.4 or less, and particularly preferably 1.3 or less.
  • the average number of ester groups of sucrose fatty acid ester can be calculated from the following formula, where X is the average number of ester groups.
  • OHV is the hydroxyl value of sucrose fatty acid ester
  • AV is the acid value of sucrose fatty acid ester
  • MwSug is the molecular weight of sucrose MwFa is the average molecular weight of the constituent fatty acids.
  • the average ester group number X of the sucrose fatty acid ester is derived.
  • sucrose fatty acid ester when the manufacturer's guaranteed value or measured value of sucrose fatty acid ester is known for the average number of ester groups of sucrose fatty acid ester, it may be adopted as the average number of ester groups of sucrose fatty acid ester. it can.
  • the sucrose fatty acid ester can be obtained, for example, by a known production method. Alternatively, the sucrose fatty acid ester can be obtained from a commercially available product or the like.
  • the coconut milk powder may contain only one type of sucrose fatty acid ester or two or more different types of sucrose fatty acid ester.
  • the content ratio of coconut milk, dextrin and sucrose fatty acid ester is not particularly limited.
  • the content of dextrin per 100 parts by mass of coconut milk is preferably 50 to 100 parts by mass, and more preferably 60 to 90 parts by mass, because exudation is easily suppressed.
  • the content of sucrose fatty acid ester per 100 parts by mass of coconut milk is preferably 0.3 to 1.2 parts by mass, from the viewpoint that exudation is easily suppressed, and 0.5 More preferably, it is from about 1.0 part by mass.
  • coconut milk powder can contain coconut milk, dextrin and sucrose fatty acid ester, as well as gum arabic. Since the coconut milk powder contains gum arabic, it is possible to improve the emulsion stability when the coconut milk powder is dispersed in water.
  • the type of gum arabic is not particularly limited, and known gum arabic can be widely used, and examples thereof include various gum arabic for food additives.
  • gum arabic collected from two species of Senegal species and seyal species can be mentioned.
  • the gum arabic can be obtained, for example, by a known production method. Alternatively, gum arabic can be obtained from commercial products or the like.
  • the content ratio of gum arabic in coconut milk powder is not particularly limited.
  • the content of gum arabic per 100 parts by mass of coconut milk is preferably 0 to 30 parts by mass, and preferably 10 to 25 parts by mass, from the viewpoint of easily improving dispersibility in cold water and emulsion stability. Is more preferable.
  • the coconut milk powder may contain other additives as long as the effects of the present invention are not impaired.
  • the coconut milk powder may contain known food additives.
  • Other additives include, for example, monoglycerin citrate and the like.
  • the additive is 5 mass% or less, preferably 1 mass, relative to the total mass of the coconut milk powder. % Or less, more preferably 0.2% by mass or less, and particularly preferably 0.1% by mass or less.
  • the coconut milk powder contains a casein compound, exudation of the coconut milk powder is suppressed and the dispersibility in cold water is also improved, but since the casein compound is a substance capable of exhibiting an allergic reaction, it contains a casein compound. Preferably not. Even if the coconut milk powder contains a casein compound, the content ratio of the casein compound is preferably 1% by mass or less, more preferably 0.5% by mass or less based on the total amount of the coconut milk powder. It is preferably 0.1% by mass or less, and particularly preferably 0.1% by mass or less.
  • the shape and size of the particles constituting the powder are not particularly limited, and for example, it can be the same as known food additives.
  • the coconut milk powder of the present invention hardly exudes and has excellent dispersion stability in water (especially cold water), and thus can be suitably used as an additive for various foods.
  • the type of food is not particularly limited, and examples thereof include beverages such as fruit juice drinks, milk drinks, milk, lactic acid bacteria drinks, soy milk; soups such as soups, stews and curries; processed foods made from meat, seafood and the like. Examples include seasonings; instant foods; snack foods; dairy products; confectionery products such as sponge cakes and donuts.
  • the amount of coconut milk powder added to various foods is not particularly limited, and can be set in an appropriate range depending on the type of food and the like.
  • the method for producing coconut milk powder is not particularly limited, and it can be obtained by mixing the predetermined components in a desired ratio.
  • the method for producing coconut milk powder preferably includes a step of spray-drying an aqueous dispersion containing the coconut milk, the dextrin, and the sucrose fatty acid ester.
  • the aqueous dispersion can be obtained, for example, by mixing coconut milk, dextrin, sucrose fatty acid ester, and water.
  • the kind of water is not particularly limited, and various kinds of water such as distilled water, tap water, industrial water, ion-exchanged water, deionized water, pure water, and electrolyzed water can be used.
  • the water content in the water dispersion is not particularly limited.
  • the content of water per 100 parts by mass of coconut milk in the water dispersion is preferably 200 to 250 parts by mass.
  • the method for preparing the water dispersion is not particularly limited, and a predetermined amount of coconut milk, dextrin and sucrose fatty acid ester may be mixed with water, and the water dispersion may be prepared by stirring or the like as necessary. it can.
  • the stirring method is not particularly limited, and for example, a known emulsifying disperser or the like can be used.
  • the water dispersion may contain additives such as gum arabic as necessary.
  • gum arabic may be mixed with water together with coconut milk when preparing the water dispersion, or gum arabic may be added after preparing the water dispersion.
  • the method of spray-drying the water dispersion is not particularly limited, and, for example, known spray-drying methods can be widely adopted.
  • a known spray dryer can be used, and for example, spray drying can be performed using a spray dryer such as a two-fluid nozzle system or a four-fluid nozzle system.
  • the conditions for spray drying are not particularly limited, and the temperature, pressure and the like can be appropriately selected depending on the concentration of the aqueous dispersion and the like.
  • the coconut milk powder of the present invention By spray-drying the aqueous dispersion, the coconut milk powder of the present invention can be obtained.
  • the resulting coconut milk powder can be further dried if necessary.
  • a pulverization process of coconut milk powder or the like can be performed if necessary.
  • Example 1 Comparative Examples 1 and 2
  • blending amount parts by mass
  • Table 1 an aqueous dispersion was prepared by mixing each component with water, and spray-dried to obtain a powder sample.
  • the various components shown in Table 1 are as follows.
  • coconut milk A coconut milk having a fat content of 41.4% by mass was used.
  • the coconut milk was obtained by squeezing and extracting the flesh of coconut purchased in Vietnam. Specifically, endosperm was collected from the flesh of coconut, boiled at 95 to 100° C. for 10 minutes, and then pulverized to extract coconut milk from the powder of endosperm.
  • sucrose fatty acid ester A Two types of sucrose fatty acid ester A and B below were prepared.
  • -Sucrose fatty acid ester A average number of ester groups of 1.2, "DK Ester F-160” manufactured by Daiichi Kogyo Seiyaku Co., Ltd.
  • -Sucrose fatty acid ester B average ester group number 1.4, "DK Ester F-140” manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.
  • Gum arabic The following two types of gum arabic A and B were prepared. ⁇ Arabic gum A; “Gum arabic for food additives” manufactured by Nippon Powder Chemicals Co., Ltd. ⁇ Arabic gum B; San-Arabic manufactured by Sanei Pharmaceutical Trading Co., Ltd.
  • the powder samples obtained in Examples 1 to 12 contain at least coconut milk, dextrin having a dextrose equivalent of 15 or less, and sucrose fatty acid ester, so that exudation is suppressed. I understand.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

Provided are a coconut milk powder which suppresses the occurrence of oozing, and a method for producing the same. This coconut milk powder contains coconut milk, dextrin and a sucrose fatty acid ester. The dextrin has a dextrose equivalent of 15 or less. This coconut milk powder suppresses the occurrence of oozing. This method for producing coconut milk powder includes a step for spray-drying an aqueous dispersion containing coconut milk, dextrin and a sucrose fatty acid ester.

Description

ココナッツミルクパウダー及びその製造方法、並びに食品Coconut milk powder, method for producing the same, and food
　本発明は、ココナッツミルクパウダー及びその製造方法、並びに食品に関する。 The present invention relates to coconut milk powder, a method for producing the same, and a food product.
　ココナッツミルクは、ココナッツを原料として得られる食品添加物として知られており、ココナッツ果実の果肉をすりおろして、圧搾することによって得ることができる乳状の白色液体である。このようなココナッツミルクは、長期の保存ができないので、一旦ココナッツミルク製品を開封すると、少なくとも数日以内に使用することが必要となる。一方、ココナッツミルクは、粉末化することで長期の保存が可能になることから、ココナッツミルクを液体として使用するのではなく粉末として使用されることも多い。 Coconut milk is known as a food additive obtained from coconut as a raw material, and is a milky white liquid that can be obtained by squeezing and pressing the flesh of coconut fruit. Since such coconut milk cannot be stored for a long period of time, once the coconut milk product is opened, it must be used within at least a few days. On the other hand, since coconut milk can be stored for a long period of time by being pulverized, coconut milk is often used not as a liquid but as a powder.
　例えば、特許文献１には、ココナッツミルクパウダーを含む食品添加成分を、各種調味料や食品に添加する技術が開示されている。 For example, Patent Document 1 discloses a technique of adding food additive components including coconut milk powder to various seasonings and foods.
特開平２－１０４２６２号公報JP-A-2-104262
　しかしながら、ココナッツミルクパウダーは、べたつきが生じやすく、染み出しが発生しやすいという問題があった。 However, the coconut milk powder had a problem that it was apt to become sticky and ooze out easily.
　本発明は、上記に鑑みてなされたものであり、染み出しの発生が抑制されたココナッツミルクパウダー及びその製造方法を提供することを目的とする。 The present invention has been made in view of the above, and an object thereof is to provide a coconut milk powder in which generation of exudation is suppressed and a method for producing the same.
　本発明者らは、上記目的を達成すべく鋭意研究を重ねた結果、特定のデキストリンと、ショ糖脂肪酸エステルとを含有することにより上記目的を達成できることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have found that the above object can be achieved by containing a specific dextrin and a sucrose fatty acid ester, and have completed the present invention. ..
　すなわち、本発明は、例えば、以下の項に記載の主題を包含する。
項１
ココナッツミルクと、デキストリンと、ショ糖脂肪酸エステルとを含み、
前記デキストリンは、デキストロース当量が１５以下である、ココナッツミルクパウダー。
項２
前記ショ糖脂肪酸エステルは、平均エステル基数が１．０～１．５である、項１に記載のココナッツミルクパウダー。
項３
さらにアラビアガムを含む、項１又は２に記載のココナッツミルクパウダー。
項４
項１～３のいずれか１項に記載のココナッツミルクパウダーの製造方法であって、
ココナッツミルクと、デキストリンと、ショ糖脂肪酸エステルとを含む水分散体を噴霧乾燥する工程を含む、製造方法。
項５
項１～３のいずれか１項に記載のココナッツミルクパウダーを含む、食品。 That is, the present invention includes the subject matter described in the following sections, for example.
Item 1
Contains coconut milk, dextrin, and sucrose fatty acid ester,
The dextrin is a coconut milk powder having a dextrose equivalent of 15 or less.
Item 2
Item 2. The coconut milk powder according to Item 1, wherein the sucrose fatty acid ester has an average number of ester groups of 1.0 to 1.5.
Item 3
Item 3. The coconut milk powder according to Item 1 or 2, further comprising gum arabic.
Item 4
Item 4. A method for producing the coconut milk powder according to any one of Items 1 to 3,
A production method comprising a step of spray-drying an aqueous dispersion containing coconut milk, dextrin, and sucrose fatty acid ester.
Item 5
A food containing the coconut milk powder according to any one of Items 1 to 3.
　本発明のココナッツミルクパウダーは、染み出しの発生が抑制される。 The coconut milk powder of the present invention suppresses the occurrence of exudation.
　以下、本発明の実施形態について詳細に説明する。なお、本明細書中において、「含有」及び「含む」なる表現については、「含有」、「含む」、「実質的にからなる」及び「のみからなる」という概念を含む。 Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expressions "containing" and "including" include the concepts of "containing", "including", "consisting essentially of", and "consisting only".
　本発明のココナッツミルクパウダーは、ココナッツミルクと、デキストリンと、ショ糖脂肪酸エステルとを少なくとも含む。 The coconut milk powder of the present invention contains at least coconut milk, dextrin, and sucrose fatty acid ester.
　ココナッツミルクパウダーにおいて、ココナッツミルクの種類は特に限定されず、公知のココナッツミルクを広く使用することができる。例えば、ココナッツミルクは、ココナッツ果実の果肉をすりおろして、圧搾することによって得ることができる。このように得られるココナッツミルクは乳状の白色液体である。ココナッツミルクパウダーは、１種のみのココナッツミルクを含んでもよいし、異なる２種以上のココナッツミルクを含むこともできる。 In the coconut milk powder, the type of coconut milk is not particularly limited, and known coconut milk can be widely used. For example, coconut milk can be obtained by gating and pressing the flesh of coconut fruits. The coconut milk thus obtained is a milky white liquid. The coconut milk powder may contain only one kind of coconut milk or two or more different kinds of coconut milk.
　ココナッツミルクに含まれる油脂分の種類は特に限定されず、例えば、公知のココナッツミルクに含まれる油脂分と同様とすることができる。また、ココナッツミルクに含まれる油脂分の含有量も特に限定されず、例えば、公知のココナッツミルクに含まれる油脂分の含有量と同様の範囲とすることができる。 The type of oil/fat contained in coconut milk is not particularly limited, and may be the same as the oil/fat contained in known coconut milk, for example. Further, the content of oil and fat contained in coconut milk is not particularly limited, and may be, for example, the same range as the content of oil and fat contained in known coconut milk.
　ココナッツミルクの固形分濃度も特に限定されず、例えば、１～５０質量％とすることができ、１０～４５質量％であることが好ましい。 The solid content concentration of coconut milk is not particularly limited, and may be, for example, 1 to 50% by mass, preferably 10 to 45% by mass.
　ココナッツミルクは、例えば、公知の製造方法で得ることができる。あるいは、ココナッツミルクは、例えば、市販品等から入手することができる。 Coconut milk can be obtained, for example, by a known production method. Alternatively, the coconut milk can be obtained from, for example, a commercial product.
　ココナッツミルクパウダーは、デキストロース当量が１５以下のデキストリンを含み、これにより、ココナッツミルクパウダーはべたつきが起こりにくくなり、染み出しを抑制することができる。 Coconut milk powder contains dextrin with a dextrose equivalent of 15 or less, which makes the coconut milk powder less sticky and suppresses exudation.
　デキストロース当量とは、デンプンを酸又は酵素で分解したときの分解の程度を示す指標であり、デキストロース（ブドウ糖）の還元力を１００とした場合の相対的な尺度として知られている。本明細書において、デキストロース当量を、「ＤＥ」（Ｄｅｘｔｒｏｓｅ　ｅｑｕｉｖａｌｅｎｔ）と略記する。なお、ＤＥが０であるとデンプンであり、０に近いほどデンプンに近い特性を示す。逆にＤＥが１００に近づくほどデンプンの加水分解が進んでいることを示す。 The dextrose equivalent is an index showing the degree of decomposition when starch is decomposed with an acid or an enzyme, and is known as a relative scale when the reducing power of dextrose (glucose) is 100. In the present specification, the dextrose equivalent is abbreviated as "DE" (Dextrose equivalent). It should be noted that when DE is 0, it is starch, and the closer it is to 0, the closer the characteristics are to starch. On the contrary, the closer the DE is to 100, the more the starch is hydrolyzed.
　ココナッツミルクパウダーにおいて、デキストリンのＤＥが１５を超えると、ココナッツミルクパウダーのべたつきが顕著になり、ココナッツミルクパウダーの染み出しを抑制することができない。 When the DE of dextrin exceeds 15 in coconut milk powder, stickiness of coconut milk powder becomes noticeable, and the exudation of coconut milk powder cannot be suppressed.
　デキストリンのＤＥの下限は、０を超える限りは特に限定されず、例えば、１以上とすることができ、５以上であることが好ましく、７以上であることがより好ましく、冷水分散性を高めることができる点で８以上であることが特に好ましい。また、デキストリンのＤＥは、１４以下であることが好ましく１３以下であることがより好ましく、１２以下であることが特に好ましい。 The lower limit of DE of dextrin is not particularly limited as long as it exceeds 0, and can be, for example, 1 or more, preferably 5 or more, more preferably 7 or more, and improve cold water dispersibility. It is particularly preferable that it is 8 or more from the viewpoint that the above can be achieved. Further, the DE of dextrin is preferably 14 or less, more preferably 13 or less, and particularly preferably 12 or less.
　ココナッツミルクパウダーは、１種のみのデキストリンを含んでもよいし、異なる２種以上のデキストリンを含むこともできる。 Coconut milk powder may contain only one type of dextrin, or may contain two or more different types of dextrin.
　デキストリンのＤＥは、Ｓｏｍｏｇｙｉ－Ｎｅｌｓｏｎ法で測定することができる。また、例えば、デキストリンのＤＥのメーカー保証値あるいは測定値が判明している場合は、その値をデキストリンのＤＥ値として採用することができる。 The DE of dextrin can be measured by the Somogyi-Nelson method. Further, for example, when the manufacturer's guaranteed value or measured value of dextrin DE is known, that value can be adopted as the DE value of dextrin.
　デキストリンは、例えば、公知の製造方法で得ることができる。あるいは、デキストリンは、市販品等から入手することができる。 The dextrin can be obtained, for example, by a known production method. Alternatively, dextrin can be obtained from a commercially available product or the like.
　ココナッツミルクパウダーにおいて、ショ糖脂肪酸エステルは、ショ糖と脂肪酸とのエステル化合物である。ショ糖脂肪酸エステルの種類は特に限定されず、公知のショ糖脂肪酸エステルを広く使用することができる。 In coconut milk powder, sucrose fatty acid ester is an ester compound of sucrose and fatty acid. The type of sucrose fatty acid ester is not particularly limited, and known sucrose fatty acid esters can be widely used.
　ココナッツミルクパウダーがショ糖脂肪酸エステルを含むことで、ココナッツミルクパウダーの染み出しを抑制する効果を高めることができ、さらに、ココナッツミルクパウダーを冷水に分散したときの冷水に対する分散性を高めることができる。特に、ココナッツミルクは低温で固体になりやすいので、ココナッツミルクパウダーの冷水に対する分散性が高いことは、食品用途等に適用するにあたって有利な点となり得る。 By including sucrose fatty acid ester in the coconut milk powder, the effect of suppressing the exudation of the coconut milk powder can be enhanced, and further, the dispersibility in the cold water when the coconut milk powder is dispersed in the cold water can be enhanced. .. In particular, since coconut milk tends to be solid at low temperatures, high dispersibility of coconut milk powder in cold water can be an advantageous point when applied to food applications and the like.
　ショ糖脂肪酸エステルにおいて、エステル部位の構造及び炭素数も特に限定されない。例えば、ショ糖脂肪酸エステルは、炭素数８～２２の飽和または不飽和脂肪酸に由来するエステル部位を有することができる。ショ糖脂肪酸エステルは、炭素数１２～１８の飽和または不飽和脂肪酸に由来するエステル部位を有することが好ましい。 In the sucrose fatty acid ester, the structure and carbon number of the ester moiety are not particularly limited. For example, a sucrose fatty acid ester can have an ester moiety derived from a saturated or unsaturated fatty acid having 8 to 22 carbon atoms. The sucrose fatty acid ester preferably has an ester moiety derived from a saturated or unsaturated fatty acid having 12 to 18 carbon atoms.
　ショ糖脂肪酸エステルとしては、例えば、ショ糖ステアリン酸エステル、ショ糖パルミチン酸エステル、ショ糖ミリスチン酸エステル、ショ糖オレイン酸エステル、ショ糖ラウリン酸エステル等が例示される。 Examples of the sucrose fatty acid ester include sucrose stearate, sucrose palmitate, sucrose myristic ester, sucrose oleate, and sucrose laurate.
　ショ糖脂肪酸エステルの平均エステル基数は特に限定されない。ココナッツミルクパウダーの染み出しを抑制する効果を高めやすく、また、冷水に対する分散性を高めやすい点から、ショ糖脂肪酸エステルのエステル基数は、１．０～１．５であることが好ましい。ショ糖脂肪酸エステルのエステル基数は、１．１以上であることがより好ましく、１．２以上であることが特に好ましい。ショ糖脂肪酸エステルのエステル基数は、１．４以下であることがより好ましく、１．３以下であることが特に好ましい。 The average number of ester groups of sucrose fatty acid ester is not particularly limited. The number of ester groups in the sucrose fatty acid ester is preferably 1.0 to 1.5 from the viewpoint of easily enhancing the effect of suppressing the exudation of the coconut milk powder and enhancing the dispersibility in cold water. The number of ester groups of the sucrose fatty acid ester is more preferably 1.1 or more, and particularly preferably 1.2 or more. The number of ester groups in the sucrose fatty acid ester is more preferably 1.4 or less, and particularly preferably 1.3 or less.
　本明細書において、ショ糖脂肪酸エステルの平均エステル基数は、平均エステル基数をＸとして下記式から算出することができる。
（ショ糖１分子中のＯＨ基の数－Ｘ）
＝（サンプル１ｇ中のＯＨ基のモル数）／（サンプル１ｇ中のショ糖脂肪酸エステルのモル数）
＝（（ＯＨＶ－ＡＶ）／（１０００×５６．１１））
　　／｛１／（ＭｗＳｕｇ＋（ＭｗＦａ－１８）Ｘ）｝
ここで、上記式中、
ＯＨＶは、ショ糖脂肪酸エステルの水酸基価
ＡＶは、ショ糖脂肪酸エステルの酸価
ＭｗＳｕｇは、ショ糖の分子量
ＭｗＦａは、構成脂肪酸の平均分子量
を表す。 In the present specification, the average number of ester groups of sucrose fatty acid ester can be calculated from the following formula, where X is the average number of ester groups.
(Number of OH groups in one molecule of sucrose-X)
= (Mol number of OH group in 1 g of sample)/(mol number of sucrose fatty acid ester in 1 g of sample)
=((OHV-AV)/(1000×56.11))
/{1/(MwSug+(MwFa-18)X)}
Here, in the above formula,
OHV is the hydroxyl value of sucrose fatty acid ester AV is the acid value of sucrose fatty acid ester MwSug is the molecular weight of sucrose MwFa is the average molecular weight of the constituent fatty acids.
　具体的に、上記式に、ＯＨＶ、ＡＶ、ＭｗＳｕｇ及びＭｗＦａのそれぞれの値を代入することで、ショ糖脂肪酸エステルの平均エステル基数Ｘが導き出される。 Specifically, by substituting the respective values of OHV, AV, MwSug, and MwFa into the above formula, the average ester group number X of the sucrose fatty acid ester is derived.
　なお、本発明では、ショ糖脂肪酸エステルの平均エステル基数について、ショ糖脂肪酸エステルのメーカー保証値あるいは測定値が判明している場合は、それをショ糖脂肪酸エステルの平均エステル基数として採用することができる。 In the present invention, when the manufacturer's guaranteed value or measured value of sucrose fatty acid ester is known for the average number of ester groups of sucrose fatty acid ester, it may be adopted as the average number of ester groups of sucrose fatty acid ester. it can.
　ショ糖脂肪酸エステルは、例えば、公知の製造方法で得ることができる。あるいは、ショ糖脂肪酸エステルは、市販品等から入手することができる。 The sucrose fatty acid ester can be obtained, for example, by a known production method. Alternatively, the sucrose fatty acid ester can be obtained from a commercially available product or the like.
　ココナッツミルクパウダーは、１種のみのショ糖脂肪酸エステルを含んでもよいし、異なる２種以上のショ糖脂肪酸エステルを含むこともできる。 The coconut milk powder may contain only one type of sucrose fatty acid ester or two or more different types of sucrose fatty acid ester.
　ココナッツミルクパウダーにおいて、ココナッツミルク、デキストリン及びショ糖脂肪酸エステルの含有比率は特に限定されない。例えば、ココナッツミルク１００質量部あたりのデキストリンの含有量は、染み出しが抑制されやすい点で、５０～１００質量部であることが好ましく、６０～９０質量部であることがより好ましい。 In the coconut milk powder, the content ratio of coconut milk, dextrin and sucrose fatty acid ester is not particularly limited. For example, the content of dextrin per 100 parts by mass of coconut milk is preferably 50 to 100 parts by mass, and more preferably 60 to 90 parts by mass, because exudation is easily suppressed.
　また、ココナッツミルクパウダーにおいて、ココナッツミルク１００質量部あたりのショ糖脂肪酸エステルの含有量は、染み出しが抑制されやすい点で、０．３～１．２質量部であることが好ましく、０．５～１．０質量部であることがより好ましい。 Further, in the coconut milk powder, the content of sucrose fatty acid ester per 100 parts by mass of coconut milk is preferably 0.3 to 1.2 parts by mass, from the viewpoint that exudation is easily suppressed, and 0.5 More preferably, it is from about 1.0 part by mass.
　ココナッツミルクパウダーは、ココナッツミルク、デキストリン及びショ糖脂肪酸エステルの他、さらにアラビアガムを含むこともできる。ココナッツミルクパウダーがアラビアガムを含むことで、ココナッツミルクパウダーを水に分散させたときの乳化安定性を向上させることができる。 Coconut milk powder can contain coconut milk, dextrin and sucrose fatty acid ester, as well as gum arabic. Since the coconut milk powder contains gum arabic, it is possible to improve the emulsion stability when the coconut milk powder is dispersed in water.
　アラビアガムの種類は特に限定されず、公知のアラビアガムを広く使用することができ、例えば、食品添加物用の種々のアラビアガムを挙げることができる。具体例として、セネガル種とセヤル種の２種から採取されるアラビアガムを挙げることができる。 The type of gum arabic is not particularly limited, and known gum arabic can be widely used, and examples thereof include various gum arabic for food additives. As a specific example, gum arabic collected from two species of Senegal species and seyal species can be mentioned.
　アラビアガムは、例えば、公知の製造方法で得ることができる。あるいは、アラビアガムは、市販品等から入手することができる。 The gum arabic can be obtained, for example, by a known production method. Alternatively, gum arabic can be obtained from commercial products or the like.
　ココナッツミルクパウダーにおいてアラビアガムの含有比率は特に限定されない。例えば、ココナッツミルク１００質量部あたりのアラビアガムの含有量は、冷水に対する分散性及び乳化安定性を向上すやすい点で、０～３０質量部であることが好ましく、１０～２５質量部であることがより好ましい。 The content ratio of gum arabic in coconut milk powder is not particularly limited. For example, the content of gum arabic per 100 parts by mass of coconut milk is preferably 0 to 30 parts by mass, and preferably 10 to 25 parts by mass, from the viewpoint of easily improving dispersibility in cold water and emulsion stability. Is more preferable.
　ココナッツミルクパウダーは、本発明の効果が阻害されない程度である限り、その他の添加剤を含むことができ、例えば、ココナッツミルクパウダーは、公知の食品添加物を含んでいてもよい。その他添加剤としては、例えば、モノグリセリンクエン酸エステル等を挙げることができる。ココナッツミルクパウダーが、ココナッツミルク、デキストリン、ショ糖脂肪酸エステル及びアラビアガム以外のその他の添加剤を含む場合、当該添加剤は、ココナッツミルクパウダーの全質量に対して５質量％以下、好ましくは１質量％以下、より好ましくは０．２質量％以下、特に好ましくは０．１質量％以下とすることができる。 The coconut milk powder may contain other additives as long as the effects of the present invention are not impaired. For example, the coconut milk powder may contain known food additives. Other additives include, for example, monoglycerin citrate and the like. When the coconut milk powder contains other additives other than coconut milk, dextrin, sucrose fatty acid ester and gum arabic, the additive is 5 mass% or less, preferably 1 mass, relative to the total mass of the coconut milk powder. % Or less, more preferably 0.2% by mass or less, and particularly preferably 0.1% by mass or less.
　なお、ココナッツミルクパウダーがカゼイン系化合物を含む場合、ココナッツミルクパウダーの染み出しが抑制されて冷水分散性も向上するが、カゼイン系化合物はアレルギー反応を示し得る物質であるので、カゼイン系化合物を含まないことが好ましい。ココナッツミルクパウダーがカゼイン系化合物を含むにしても、カゼイン系化合物の含有割合は、ココナッツミルクパウダー全量に対して１質量％以下であることが好ましく、０．５質量％以下であることがよりこの好ましく、０．１質量％以下であることが特に好ましい。 If the coconut milk powder contains a casein compound, exudation of the coconut milk powder is suppressed and the dispersibility in cold water is also improved, but since the casein compound is a substance capable of exhibiting an allergic reaction, it contains a casein compound. Preferably not. Even if the coconut milk powder contains a casein compound, the content ratio of the casein compound is preferably 1% by mass or less, more preferably 0.5% by mass or less based on the total amount of the coconut milk powder. It is preferably 0.1% by mass or less, and particularly preferably 0.1% by mass or less.
　ココナッツミルクパウダーは、粉末である限りは、粉末を構成する粒子の形状及びサイズ等は特に限定されず、例えば、公知の食品添加物と同様とすることができる。 As long as the coconut milk powder is a powder, the shape and size of the particles constituting the powder are not particularly limited, and for example, it can be the same as known food additives.
　本発明のココナッツミルクパウダーは、染み出しが起こりにくく、水（特に冷水）への分散安定性に優れることから、各種食品の添加物として好適に使用することができる。食品の種類は特に限定されず、例えば、果汁飲料、乳飲料、牛乳、乳酸菌飲料、豆乳等の飲料類；スープ、シチュー、カレー等のスープ類；畜肉類、魚介類等を原料とする加工食品類；調味料類；インスタント食品；スナック食品；乳製品類；スポンジケーキ、ドーナツ等の製菓類等が挙げられる。 The coconut milk powder of the present invention hardly exudes and has excellent dispersion stability in water (especially cold water), and thus can be suitably used as an additive for various foods. The type of food is not particularly limited, and examples thereof include beverages such as fruit juice drinks, milk drinks, milk, lactic acid bacteria drinks, soy milk; soups such as soups, stews and curries; processed foods made from meat, seafood and the like. Examples include seasonings; instant foods; snack foods; dairy products; confectionery products such as sponge cakes and donuts.
　各種食品に対するココナッツミルクパウダーの添加量も特に限定されず、食品の種類等に応じて、適宜の範囲とすることができる。 The amount of coconut milk powder added to various foods is not particularly limited, and can be set in an appropriate range depending on the type of food and the like.
　ココナッツミルクパウダーの製造方法は特に限定されず、所定の成分を所望の割合で配合することで得ることができる。 The method for producing coconut milk powder is not particularly limited, and it can be obtained by mixing the predetermined components in a desired ratio.
　特に、ココナッツミルクパウダーの製造方法は、前記ココナッツミルクと、前記デキストリンと、前記ショ糖脂肪酸エステルとを含む水分散体を噴霧乾燥する工程を含むことが好ましい。 Particularly, the method for producing coconut milk powder preferably includes a step of spray-drying an aqueous dispersion containing the coconut milk, the dextrin, and the sucrose fatty acid ester.
　この製造方法において、水分散体は、例えば、ココナッツミルクと、デキストリンと、ショ糖脂肪酸エステルと、水とを混合することで得ることができる。水の種類は特に限定されず、蒸留水、水道水、工業用水、イオン交換水、脱イオン水、純水、電解水などの各種の水を用いることができる。 In this manufacturing method, the aqueous dispersion can be obtained, for example, by mixing coconut milk, dextrin, sucrose fatty acid ester, and water. The kind of water is not particularly limited, and various kinds of water such as distilled water, tap water, industrial water, ion-exchanged water, deionized water, pure water, and electrolyzed water can be used.
　水分散体において、水の含有量は特に限定されない。例えば、生産性の観点から、水分散体中のココナッツミルク１００質量部あたりの水の含有量は２００～２５０質量部であることが好ましい。 The water content in the water dispersion is not particularly limited. For example, from the viewpoint of productivity, the content of water per 100 parts by mass of coconut milk in the water dispersion is preferably 200 to 250 parts by mass.
　水分散体の調製方法は特に限定されず、所定量のココナッツミルク、デキストリン及びショ糖脂肪酸エステルと、水とを混合して、必要に応じて攪拌等することで水分散体を調製することができる。攪拌する場合、攪拌方法は特に限定されず、例えば、公知の乳化分散機等を使用することができる。 The method for preparing the water dispersion is not particularly limited, and a predetermined amount of coconut milk, dextrin and sucrose fatty acid ester may be mixed with water, and the water dispersion may be prepared by stirring or the like as necessary. it can. When stirring, the stirring method is not particularly limited, and for example, a known emulsifying disperser or the like can be used.
　水分散体は、必要に応じて前記アラビアガム等の添加剤が含まれていてもよい。この場合、アラビアガムは水分散体を調製するときにココナッツミルク等と共に水に混合させてもよいし、あるいは、水分散体を調製してからアラビアガムを添加してもよい。 The water dispersion may contain additives such as gum arabic as necessary. In this case, gum arabic may be mixed with water together with coconut milk when preparing the water dispersion, or gum arabic may be added after preparing the water dispersion.
　水分散体の噴霧乾燥の方法は特に限定されず、例えば、公知の噴霧乾燥法を広く採用することができる。噴霧乾燥を実施するにあたっては、公知の噴霧乾燥機を使用することができ、例えば、二流体ノズル方式、四流体ノズル方式等のスプレードライヤーを使用して噴霧乾燥を行うことができる。噴霧乾燥の条件は特に限定されず、水分散体の濃度等に応じて、温度及び圧力等を適宜選択することができる。 The method of spray-drying the water dispersion is not particularly limited, and, for example, known spray-drying methods can be widely adopted. In carrying out spray drying, a known spray dryer can be used, and for example, spray drying can be performed using a spray dryer such as a two-fluid nozzle system or a four-fluid nozzle system. The conditions for spray drying are not particularly limited, and the temperature, pressure and the like can be appropriately selected depending on the concentration of the aqueous dispersion and the like.
　水分散体を噴霧乾燥することで、本発明のココナッツミルクパウダーを得ることができる。得られたココナッツミルクパウダーは、必要に応じてさらなる乾燥処理を行うことができる。また、必要に応じてココナッツミルクパウダーの粉砕処理等を実施することもできる。 By spray-drying the aqueous dispersion, the coconut milk powder of the present invention can be obtained. The resulting coconut milk powder can be further dried if necessary. In addition, a pulverization process of coconut milk powder or the like can be performed if necessary.
　以下、実施例により本発明をより具体的に説明するが、本発明はこれら実施例の態様に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the modes of these Examples.
　（実施例１～１２及び比較例１～２）
　表１に示す配合量（質量部）に従って、各成分と水とを混合することで水分散体を調製し、噴霧乾燥することで、パウダーサンプルを得た。表１に示す各種成分は以下の通りである。 (Examples 1 to 12 and Comparative Examples 1 and 2)
According to the blending amount (parts by mass) shown in Table 1, an aqueous dispersion was prepared by mixing each component with water, and spray-dried to obtain a powder sample. The various components shown in Table 1 are as follows.
　＜成分＞
　ココナッツミルク
　油脂含有量４１．４質量％であるココナッツミルクを使用した。当該ココナッツミルクは、ベトナム国で購入したココナッツの果肉を絞って抽出することで得た。具体的に、ココナッツの果肉から胚乳を採取して、これを９５～１００℃で１０分間煮沸した後、粉砕して胚乳の粉末からココナッツミルクを抽出した。 <ingredient>
Coconut milk A coconut milk having a fat content of 41.4% by mass was used. The coconut milk was obtained by squeezing and extracting the flesh of coconut purchased in Vietnam. Specifically, endosperm was collected from the flesh of coconut, boiled at 95 to 100° C. for 10 minutes, and then pulverized to extract coconut milk from the powder of endosperm.
　デキストリン
　下記のデキストリンＡ、Ｂ及びＣの３種類を準備した。
・デキストリンＡ；ＤＥ＝１２、三和澱粉工業社製「サンデック＃１００」
・デキストリンＢ；ＤＥ＝７、三和澱粉工業社製「サンデック＃７０」
・デキストリンＣ；ＤＥ＝１８、三和澱粉工業社製「サンデック＃１８０」 Dextrin The following three types of dextrins A, B and C were prepared.
・Dextrin A; DE=12, "Sandeck #100" manufactured by Sanwa Starch Industry Co., Ltd.
・Dextrin B; DE=7, "Sandeck #70" manufactured by Sanwa Starch Industry Co., Ltd.
・Dextrin C; DE=18, "Sandeck #180" manufactured by Sanwa Starch Industry Co., Ltd.
　ショ糖脂肪酸エステル
　下記のショ糖脂肪酸エステルＡ及びＢの２種類を準備した。
・ショ糖脂肪酸エステルＡ；平均エステル基数１．２、第一工業製薬社製「ＤＫエステルＦ－１６０」
・ショ糖脂肪酸エステルＢ；平均エステル基数１．４、第一工業製薬社製「ＤＫエステルＦ－１４０」 Sucrose fatty acid ester Two types of sucrose fatty acid ester A and B below were prepared.
-Sucrose fatty acid ester A; average number of ester groups of 1.2, "DK Ester F-160" manufactured by Daiichi Kogyo Seiyaku Co., Ltd.
-Sucrose fatty acid ester B; average ester group number 1.4, "DK Ester F-140" manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.
　アラビアガム
　下記のアラビアガムＡ及びＢの２種類を準備した。
・アラビアガムＡ；日本粉末薬品社製「食品添加物用アラビアガム」
・アラビアガムＢ；三栄薬品貿易社製「サンアラビック」 Gum arabic The following two types of gum arabic A and B were prepared.
・Arabic gum A; “Gum arabic for food additives” manufactured by Nippon Powder Chemicals Co., Ltd.
・Arabic gum B; San-Arabic manufactured by Sanei Pharmaceutical Trading Co., Ltd.
　その他添加剤
　下記のその他添加剤を準備した。
・モノグリセリンクエン酸エステル；理研ビタミン社製「ポエムＫ－３０」
・モノグリセリン脂肪酸エステル；理研ビタミン社製「エマルジーＭＳ」 Other Additives The following other additives were prepared.
・Monoglycerin citrate; Riken Vitamin's "Poem K-30"
・Monoglycerin fatty acid ester; "Emergency MS" manufactured by Riken Vitamin Co., Ltd.
　＜噴霧乾燥＞
　噴霧乾燥条件は以下の通りとした。
・噴霧乾燥機：Ｋｅｉｓｏｎ　Ｐｒｏｄｕｃｔｓ社製「ＬａｂＰｌａｎｔ　ＳＤ－０６」・ノズル：二流体ノズル
・入口温度：１４０～１４５℃
・出口温度：８３～８８℃
・液流速：７．１ｍＬ／ｍｉｎ
・噴霧圧：３．５ｂａｒ <Spray drying>
The spray drying conditions were as follows.
-Spray dryer: "LabPlant SD-06" manufactured by Keison Products-Nozzle: Two-fluid nozzle-Inlet temperature: 140-145°C
・Outlet temperature: 83-88°C
・Liquid flow rate: 7.1 mL/min
・Spray pressure: 3.5 bar
　＜評価方法＞
　各実施例及び比較例で得られたパウダーサンプルを使用して、次の「染み出し」、「冷水分散性」、「乳化安定性」の評価を行った。 <Evaluation method>
Using the powder samples obtained in each Example and Comparative Example, the following "bleeding", "cold water dispersibility", and "emulsion stability" were evaluated.
　（染み出し）
　パウダーサンプル２ｇを、濾紙（ＡＤＶＡＮＴＥＣ　５Ｂ　７０ｍｍ）上に均一に広げた状態で、別の濾紙（同上）をパウダーサンプル挟むように載置させ、この濾紙全体（３８．５ｃｍ２）に９．８Ｎの荷重をかけて１２時間静置した。この後、パウダーサンプルを取り除いてから、２枚の濾紙の重量を測定した。そして、試験前後における濾紙重量の増加量（ｍｇ）を算出し、下記の基準で評価した。
＜評価基準＞
Ａ：増加量が１０ｍｇ未満であり、染み出しが抑制されていた。
Ｂ：増加量が１０ｍｇ以上２０ｍｇ未満であり、染み出しが見られた。
Ｃ：増加量が２０ｍｇ以上であり、染み出しが顕著に見られた。 (Bleeding out)
With 2 g of the powder sample evenly spread on a filter paper (ADVANTEC 5B 70 mm), another filter paper (same as above) was placed so as to sandwich the powder sample, and the entire filter paper (38.5 cm 2 ) of 9.8 N A load was applied and the mixture was allowed to stand for 12 hours. After this, the powder sample was removed and the weight of the two filter papers was measured. Then, the increase amount (mg) of the filter paper weight before and after the test was calculated and evaluated according to the following criteria.
<Evaluation criteria>
A: The amount of increase was less than 10 mg, and exudation was suppressed.
B: The amount of increase was 10 mg or more and less than 20 mg, and bleeding was observed.
C: The amount of increase was 20 mg or more, and bleeding was noticeable.
　（冷水分散性）
　パウダーサンプル２．５ｇを５℃の水４５ｇに投入し、分散機にて４００ｒｐｍで４分間撹拌した。この撹拌直後の分散性を目視で観察し、下記の基準で評価した。
＜評価基準＞
Ａ：ダマの浮遊や沈殿が見られずに均一に分散し、優れた分散状態であった。
Ｂ：わずかにダマの浮遊や沈殿が見られた。
Ｃ：分散できない、または、多量のダマの浮遊や沈殿が見られ、冷水分散性に劣るものであった。 (Cold water dispersibility)
2.5 g of the powder sample was added to 45 g of water at 5° C. and stirred at 400 rpm for 4 minutes with a disperser. Immediately after the stirring, the dispersibility was visually observed and evaluated according to the following criteria.
<Evaluation criteria>
A: Dama was not dispersed or precipitated and was dispersed uniformly, showing an excellent dispersed state.
B: Slight floating and sedimentation of lumps were observed.
C: It could not be dispersed, or a large amount of lumps were suspended or precipitated, and the dispersibility in cold water was poor.
　（乳化安定性）
　パウダーサンプル２.５ｇを８０℃の水４５ｇに投入し、分散機にて４００ｒｐｍで４
分間撹拌した。この撹拌直後の分散性を目視で観察し、下記の基準で評価した。
＜評価基準＞
Ａ：表面に油がなく、また離水も見られず、優れた乳化安定性を有していた。
Ｂ：表面に油が僅かに浮いていた。
Ｃ：表面に油が浮いており、離水も発生し、乳化安定性に劣るものであった。 (Emulsion stability)
2.5 g of the powder sample was added to 45 g of water at 80° C., and the powder was dispersed at 400 rpm with a disperser to 4 times.
Stir for minutes. Immediately after the stirring, the dispersibility was visually observed and evaluated according to the following criteria.
<Evaluation criteria>
A: No oil was found on the surface, no water separation was observed, and it had excellent emulsion stability.
B: Oil was slightly floating on the surface.
C: Oil floated on the surface, water separation occurred, and the emulsion stability was poor.
　＜評価結果＞
　表１から、実施例１～１２で得られたパウダーサンプルは、ココナッツミルクと、デキストロース当量が１５以下であるデキストリンと、ショ糖脂肪酸エステルとを少なくとも含むことから、染み出しが抑制されていることがわかる。 <Evaluation result>
From Table 1, the powder samples obtained in Examples 1 to 12 contain at least coconut milk, dextrin having a dextrose equivalent of 15 or less, and sucrose fatty acid ester, so that exudation is suppressed. I understand.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001

Claims (5)

  1. ココナッツミルクと、デキストリンと、ショ糖脂肪酸エステルとを含み、
    前記デキストリンは、デキストロース当量が１５以下である、ココナッツミルクパウダー。     Contains coconut milk, dextrin, and sucrose fatty acid ester,
    The dextrin is a coconut milk powder having a dextrose equivalent of 15 or less.
  2. 前記ショ糖脂肪酸エステルは、平均エステル基数が１．０～１．５である、請求項１に記載のココナッツミルクパウダー。 The coconut milk powder according to claim 1, wherein the sucrose fatty acid ester has an average number of ester groups of 1.0 to 1.5.
  3. さらにアラビアガムを含む、請求項１又は２に記載のココナッツミルクパウダー。 The coconut milk powder according to claim 1 or 2, further comprising gum arabic.
  4. 請求項１～３のいずれか１項に記載のココナッツミルクパウダーの製造方法であって、
    ココナッツミルクと、デキストリンと、ショ糖脂肪酸エステルとを含む水分散体を噴霧乾燥する工程を含む、製造方法。     A method for producing the coconut milk powder according to any one of claims 1 to 3,
    A method for producing, comprising a step of spray-drying an aqueous dispersion containing coconut milk, dextrin, and sucrose fatty acid ester.
  5. 請求項１～３のいずれか１項に記載のココナッツミルクパウダーを含む、食品。 A food product comprising the coconut milk powder according to any one of claims 1 to 3.
PCT/JP2020/005100 2019-02-14 2020-02-10 Coconut milk powder, method for producing same, and food product WO2020166552A1 (en)

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