WO2020166552A1 - Poudre de lait de coco, son procédé de production et produit alimentaire - Google Patents

Poudre de lait de coco, son procédé de production et produit alimentaire 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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WO
WIPO (PCT)
Prior art keywords
coconut milk
milk powder
fatty acid
acid ester
sucrose fatty
Prior art date
Application number
PCT/JP2020/005100
Other languages
English (en)
Japanese (ja)
Inventor
淳 佐貫
春樹 高塒
建喬 小里
Original Assignee
第一工業製薬株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 第一工業製薬株式会社 filed Critical 第一工業製薬株式会社
Publication of WO2020166552A1 publication Critical patent/WO2020166552A1/fr

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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)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne une poudre de lait de coco qui supprime l'apparition de suintement, et son procédé de production. Cette poudre de lait de coco contient du lait de coco, de la dextrine et un ester d'acide gras de saccharose. La dextrine a un équivalent dextrose de 15 ou moins. Cette poudre de lait de coco supprime l'apparition de suintement. Ce procédé de production de poudre de lait de coco comprend une étape de séchage par pulvérisation d'une dispersion aqueuse contenant du lait de coco, de la dextrine et un ester d'acide gras de saccharose.
PCT/JP2020/005100 2019-02-14 2020-02-10 Poudre de lait de coco, son procédé de production et produit alimentaire WO2020166552A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019024382A JP2020129992A (ja) 2019-02-14 2019-02-14 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
JP2019-024382 2019-02-14

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WO2020166552A1 true WO2020166552A1 (fr) 2020-08-20

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TW (1) TW202103577A (fr)
WO (1) WO2020166552A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114271466A (zh) * 2021-12-22 2022-04-05 福建正味生物科技有限公司 一种天然椰奶香精及其制备方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993025302A1 (fr) * 1992-06-16 1993-12-23 Fuji Oil Co., Ltd Emulsifiant, composition emulsifiante et composition sous forme de poudre
JP2010011781A (ja) * 2007-07-02 2010-01-21 Sanei Gen Ffi Inc デキストリンを含有する加工食品組成物
JP2015181354A (ja) * 2014-03-20 2015-10-22 高砂香料工業株式会社 ヤシの実抽出物の製造方法
JP2016518127A (ja) * 2013-04-30 2016-06-23 インターコンチネンタル グレート ブランズ エルエルシー 着色ろう組成物
CN107668488A (zh) * 2017-09-12 2018-02-09 海南春光食品有限公司 一种椰子粉的制备方法
CN108669497A (zh) * 2018-05-24 2018-10-19 海南春光食品有限公司 一种姜汁椰子粉及其制备方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993025302A1 (fr) * 1992-06-16 1993-12-23 Fuji Oil Co., Ltd Emulsifiant, composition emulsifiante et composition sous forme de poudre
JP2010011781A (ja) * 2007-07-02 2010-01-21 Sanei Gen Ffi Inc デキストリンを含有する加工食品組成物
JP2016518127A (ja) * 2013-04-30 2016-06-23 インターコンチネンタル グレート ブランズ エルエルシー 着色ろう組成物
JP2015181354A (ja) * 2014-03-20 2015-10-22 高砂香料工業株式会社 ヤシの実抽出物の製造方法
CN107668488A (zh) * 2017-09-12 2018-02-09 海南春光食品有限公司 一种椰子粉的制备方法
CN108669497A (zh) * 2018-05-24 2018-10-19 海南春光食品有限公司 一种姜汁椰子粉及其制备方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
SASAKI, TOMOKO: "Characteristics of resistant dextrin as a polysaccharide", SUGAR & STARCH INFORMATION, February 2018 (2018-02-01), pages 2 - 5 *
TAKEUCHI, SHOICHIRO: "Sucrose fatty acid ester as a food emulsifier", DAI-ICHI KOGYO SEIYAKU SHAHO 'TACT, 2009, pages 12 - 16 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114271466A (zh) * 2021-12-22 2022-04-05 福建正味生物科技有限公司 一种天然椰奶香精及其制备方法

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JP2020129992A (ja) 2020-08-31

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