WO2023223794A1 - Powdered fat/oil and method for producing same - Google Patents

Powdered fat/oil and method for producing same Download PDF

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Publication number
WO2023223794A1
WO2023223794A1 PCT/JP2023/016502 JP2023016502W WO2023223794A1 WO 2023223794 A1 WO2023223794 A1 WO 2023223794A1 JP 2023016502 W JP2023016502 W JP 2023016502W WO 2023223794 A1 WO2023223794 A1 WO 2023223794A1
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WO
WIPO (PCT)
Prior art keywords
powdered
oil
fat
oils
fatty acid
Prior art date
Application number
PCT/JP2023/016502
Other languages
French (fr)
Japanese (ja)
Inventor
公晴 浅沼
篤史 小出
Original Assignee
アサヒグループ食品株式会社
アサヒグループホールディングス株式会社
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Priority claimed from JP2023070371A external-priority patent/JP2023171271A/en
Application filed by アサヒグループ食品株式会社, アサヒグループホールディングス株式会社 filed Critical アサヒグループ食品株式会社
Publication of WO2023223794A1 publication Critical patent/WO2023223794A1/en

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Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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 powdered oil and fat and a method for producing the same.
  • Powdered fats and oils also called creaming powder, are used as raw materials for various food and drink products or are added to various food and drink products.
  • an oil-in-water emulsion composition containing a specific polyglycerin fatty acid ester in the aqueous phase, which has good acid and heat resistance, good whiteness of the food to which it is added, and which has no off-taste and melts in the mouth.
  • the content of the polyglycerol fatty acid ester and the content of the oil and fat are specific amounts, the median diameter of the oil droplets is within a specific range, and the content of the oil and fat, the median diameter of the oil droplets, and the polyglycerin It has been proposed that the content of fatty acid ester satisfies a specific relationship and the fat or oil is a specific fat or oil (for example, see Patent Document 1).
  • a hydrolyzate containing as a main component has been proposed (for example, see Patent Document 2).
  • a specific surfactant is used as a composition that maintains stable solubilization, emulsification, and dispersion, and has excellent alcohol resistance, acid resistance, and salt resistance, which are required when added to beverages and foods.
  • a composition has been proposed in which a water-insoluble substance is solubilized, emulsified, or dispersed using a water-insoluble substance (for example, see Patent Document 3).
  • the cream is As an acid-resistant cream that can maintain a smooth texture without agglomerating or solidifying, it contains fats and oils with a melting point of 30°C or lower, sucrose fatty acid esters with an HLB value of 14 or higher, and enzymatically decomposed lecithin and/or polyester.
  • a technique using glycerin fatty acid ester in combination has been proposed (see, for example, Patent Document 4).
  • Milk-like powdered fats and oils that have excellent properties such as fluidity and storage stability, contain a specific amount of edible fats and oils, and specific amounts of milk proteins such as whey, buttermilk, and casein. It has been proposed (for example, see Patent Document 6).
  • powdered oils and fats it is possible to suppress the generation of aggregates under all conditions, including high salt conditions, low pH conditions, and heating conditions.
  • powdered oils and fats that can impart cloudiness to objects and that also have excellent emulsion stability over time and a method for producing the same have not yet been provided.
  • An object of the present invention is to solve the above-mentioned conventional problems and achieve the following objects. That is, the present invention can suppress the generation of aggregates under all conditions including high salt conditions, low pH conditions, and heating conditions, and can also impart white turbidity to the target object.
  • the purpose of the present invention is to provide a powdered oil and fat (hereinafter sometimes referred to as "creaming powder") that also has excellent emulsion stability over time and a method for producing the same.
  • the present inventors conducted intensive studies and found that by creating a powdered oil containing heat-denatured whey protein and polyglycerin fatty acid ester with a degree of polymerization of 10 or more, the present inventors achieved salt resistance and heat resistance. , and acid resistance, and when added to the target object, the whiteness of the target object is good, the generation of aggregates can be suppressed, and furthermore, the emulsion stability over time is also good. I found out that it happens.
  • the present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is, ⁇ 1> A powdered oil or fat characterized by containing heat-denatured whey protein and polyglycerin fatty acid ester with a degree of polymerization of 10 or more. ⁇ 2> The powdered fat or oil according to ⁇ 1> above, wherein the constituent fatty acids of the polyglycerol fatty acid ester having a degree of polymerization of 10 or more have 14 or more carbon atoms. ⁇ 3> The powdered fat or oil according to any one of ⁇ 1> to ⁇ 2>, wherein the heat-denatured whey protein is a micronized product.
  • ⁇ 4> The powdered oil or fat according to any one of ⁇ 1> to ⁇ 3> above, further containing an organic acid monoglyceride.
  • ⁇ 5> The powdered fat or oil according to any one of ⁇ 1> to ⁇ 4>, which is used to impart cloudiness to an object.
  • ⁇ 6> The powdered oil or fat according to any one of ⁇ 1> to ⁇ 5> above, which does not contain casein protein.
  • ⁇ 7> The powdered fat or oil according to any one of ⁇ 1> to ⁇ 6>, further containing one or more selected from the group consisting of sugar alcohols, starch decomposition products, and lactose.
  • a method for producing a powdered oil or fat which comprises spray-drying an emulsion containing a heat-denatured whey protein and a polyglycerin fatty acid ester having a degree of polymerization of 10 or more.
  • the above-mentioned problems in the conventional art can be solved and the above-mentioned object can be achieved, and the generation of aggregates can be suppressed under all conditions including high salt conditions, low pH conditions, and heating conditions. Furthermore, it is possible to provide a powdered oil and fat that can impart white turbidity to an object and that also has excellent emulsion stability over time, and a method for producing the same.
  • FIG. 1A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-1.
  • FIG. 1B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-1.
  • FIG. 1C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Example 1-1.
  • FIG. 1D is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Example 1-1.
  • FIG. 1A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-1.
  • FIG. 1B is a diagram showing the state of the solution using the powdered fats and
  • FIG. 1E is a diagram showing the state of the solution using the powdered oil and fat of Example 1 after it was allowed to stand for 1 hour in Test Example 1-1.
  • FIG. 1F is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 3 after being left standing for one hour in Test Example 1-1.
  • FIG. 1G is an enlarged view of the diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 1 hour in Test Example 1-1.
  • FIG. 1H is a diagram showing the state of the solution using the powdered oil and fat of Example 1 after standing for 24 hours in Test Example 1-1.
  • FIG. 1I is a diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 24 hours in Test Example 1-1.
  • FIG. 1J is an enlarged view of the diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 24 hours in Test Example 1-1.
  • FIG. 2A is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-2.
  • FIG. 2B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-2.
  • FIG. 2C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Example 1-2.
  • FIG. 2D is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Example 1-2.
  • FIG. 3A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-3.
  • FIG. 3B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-3.
  • FIG. 3C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Example 1 to 3.
  • FIG. 3D is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Example 1-3.
  • FIG. 3E is a diagram showing the state of the solution using the powdered fat and oil of Example 1 after it was allowed to stand for 1 hour in Test Example 1-3.
  • FIG. 3F is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 2 after being left standing for 1 hour in Test Example 1-3.
  • FIG. 3G is a diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 1 hour in Test Example 1-3.
  • FIG. 3H is a diagram showing the state of the solution using the powdered oil and fat of Example 1 after standing for 24 hours in Test Example 1-3.
  • FIG. 3I is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 2 after standing for 24 hours in Test Example 1-3.
  • FIG. 3J is a diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 24 hours in Test Example 1-3.
  • FIG. 3K is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 4 after standing for 24 hours in Test Example 1-3.
  • FIG. 3G is a diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 1 hour in Test Example 1-3.
  • FIG. 3H is a diagram showing the state of the solution using the
  • FIG. 4A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-4.
  • FIG. 4B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-4.
  • FIG. 4C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Example 1-4.
  • FIG. 4D is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Example 1-4.
  • FIG. 4A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-4.
  • FIG. 4B is a diagram showing the state of the solution using the powdered fats and
  • FIG. 5A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Examples 1 to 5.
  • FIG. 5B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-5.
  • FIG. 5C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Examples 1 to 5.
  • FIG. 5D is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Examples 1 to 5.
  • FIG. 5A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Examples 1 to 5.
  • FIG. 5B is a diagram showing the state of the solution using the powdered fats
  • FIG. 6A is a diagram showing the state of solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-1.
  • FIG. 6B is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-1.
  • FIG. 6C is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-1.
  • FIG. 6D is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 12 to 15 after standing for 24 hours in Test Example 2-1.
  • FIG. 6E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-1.
  • FIG. 7A is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-2.
  • FIG. 7B is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-2.
  • FIG. 7C is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-2.
  • FIG. 7D is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 12 to 15 after standing for 24 hours in Test Example 2-2.
  • FIG. 7E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-2.
  • FIG. 8A is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-3.
  • FIG. 8B is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-3.
  • FIG. 8C is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-3.
  • FIG. 8D is a diagram showing the state of solutions using the powdered fats and oils of Examples 1 and 12 to 15 after being left standing for 24 hours in Test Example 2-3.
  • FIG. 8E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-3.
  • FIG. 9A is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-4.
  • FIG. 9B is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-4.
  • FIG. 9C is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-4.
  • FIG. 9D is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 12 to 15 after standing for 24 hours in Test Example 2-4.
  • FIG. 9E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-4.
  • FIG. 10A is a diagram showing the state of solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-5.
  • FIG. 10B is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-5.
  • FIG. 10C is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-5.
  • FIG. 10D is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 12 to 15 after standing for 24 hours in Test Example 2-5.
  • FIG. 10E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-5.
  • the powdered oil and fat of the present invention contains at least a heat-denatured whey protein and a polyglycerin fatty acid ester having a degree of polymerization of 10 or more, and further contains other components as necessary.
  • the powdered fat or oil of the present invention can be suitably produced by the method for producing powdered fat or oil of the present invention.
  • the powdered fat and oil of the present invention will also be explained in conjunction with the explanation of the method for producing the powdered fat and oil of the present invention.
  • the method for producing powdered oil and fat of the present invention includes at least a spray drying step, and further includes other steps as necessary.
  • the spray-drying step is a step of spray-drying an emulsion containing heat-denatured whey protein and a polyglycerin fatty acid ester with a degree of polymerization of 10 or more to obtain a powdered fat or oil.
  • the emulsion contains at least heat-denatured whey protein and polyglycerol fatty acid ester having a degree of polymerization of 10 or more, and further contains other components as necessary.
  • heat-denatured whey protein refers to whey protein that has been denatured by heat.
  • the heat-denatured whey protein is not particularly limited and can be selected as appropriate depending on the purpose. For example, a commercially available product may be used, or a whey protein prepared by heat-denaturing an undenatured whey protein may be used. You may also use
  • the heat-denatured whey protein is preferably a micronized product in terms of excellent dispersibility.
  • the micronized product is obtained by denaturing whey protein with heat and then micronizing it.
  • the particle size of the micronized product is not particularly limited and can be appropriately selected depending on the purpose.
  • the method for measuring the particle size of the particles is not particularly limited and can be selected as appropriate depending on the purpose.For example, a solution in which powder is reduced and dissolved at an arbitrary concentration is irradiated with a laser beam, By detecting and analyzing the intensity distribution pattern of diffracted/scattered light, the degree of variation in particle size and its distribution state (particle size distribution) can be measured.
  • the median diameter of the micronized product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 1 ⁇ m to 100 ⁇ m, more preferably 10 ⁇ m to 90 ⁇ m, and even more preferably 40 ⁇ m to 80 ⁇ m.
  • the median diameter (hereinafter sometimes referred to as "particle size") of the micronized product refers to the size when used as a raw material.
  • the heat-denatured whey protein may be used alone or in combination of two or more.
  • the content of the heat-denatured whey protein in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil and fat.
  • the content of the heat-denatured whey protein in the powdered oil is not particularly limited and can be selected as appropriate depending on the purpose, but the protein content is 0.1% by mass to 10.0% by mass. is preferable, 0.5% by weight to 5.0% by weight is more preferable, and particularly preferably 1.0% by weight to 2.0% by weight.
  • the above preferred range is advantageous in that emulsion stability is excellent.
  • the mass ratio of each heat-denatured whey protein is not particularly limited and can be appropriately selected depending on the purpose.
  • the polyglycerin fatty acid ester having a degree of polymerization of 10 or more is a polyglycerin obtained by condensing and polymerizing 10 or more glycerins with a fatty acid ester-bonded.
  • the polyglycerol fatty acid ester having a degree of polymerization of 10 or more is not particularly limited as long as it has a degree of polymerization of 10 or more, and can be appropriately selected depending on the purpose, such as decaglycerin fatty acid ester.
  • the number of carbon atoms in the fatty acids constituting the polyglycerol fatty acid ester having a degree of polymerization of 10 or more is not particularly limited and can be selected as appropriate depending on the purpose, but is preferably 14 or more, more preferably 16 or more, and particularly 18. preferable. The preferred range is advantageous in terms of excellent processability and emulsion stability during powdering.
  • Examples of the fatty acids having 14 or more carbon atoms include myristic acid, myristoleic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, and erucic acid. .
  • the polyglycerol fatty acid esters having a degree of polymerization of 10 or more may be used alone or in combination of two or more.
  • the polyglycerol fatty acid ester having a degree of polymerization of 10 or more may be a commercially available product or a prepared product.
  • the content of the polyglycerin fatty acid ester having a degree of polymerization of 10 or more in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil and fat.
  • the content of the polyglycerin fatty acid ester having a degree of polymerization of 10 or more in the powdered oil is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.1% by mass to 5.0% by mass. More preferably 0.5% to 3.0% by weight, particularly preferably 1.0% to 2.0% by weight. The preferred range is advantageous in terms of excellent processability and emulsion stability during powdering.
  • the mass ratio of each polyglycerin fatty acid ester having a degree of polymerization of 10 or more is not particularly limited and can be appropriately selected depending on the purpose.
  • the other components are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose, such as excipients, oils and fats, emulsifiers such as organic acid monoglycerides, and pH adjusters. , antioxidants, modified starches, flavors, etc. These may be used alone or in combination of two or more.
  • emulsifiers such as organic acid monoglycerides, and pH adjusters. , antioxidants, modified starches, flavors, etc. These may be used alone or in combination of two or more.
  • commercially available products or prepared products may be used.
  • the content of the other components in the emulsion is not particularly limited and can be appropriately selected depending on the content in the powdered oil and fat.
  • the content of the other components in the powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose.
  • the excipient is not particularly limited and can be appropriately selected depending on the purpose, and examples include sugar alcohols, starch decomposition products, lactose, oligosaccharides, and cellulose. These may be used alone or in combination of two or more. Among the excipients, sugar alcohols, starch decomposition products, and lactose are preferred because they can suppress the browning reaction during heating and are more effective in imparting cloudiness.
  • the sugar alcohol is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include reduced starch syrup, sorbitol, mannitol, maltitol, erythritol, lactitol, xylitol, palatinit, and the like.
  • the starch decomposition product is not particularly limited and can be appropriately selected depending on the purpose, and includes, for example, dextrin, maltodextrin, powdered candy, and the like. These may be used alone or in combination of two or more.
  • the excipient may be a commercially available product or a prepared excipient.
  • the content of the excipient in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil and fat.
  • the content of the excipient in the powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 50% to 80% by mass, more preferably 55% to 75% by mass. , 60% to 70% by weight is particularly preferred. The preferred range is advantageous in terms of excellent processing suitability during powdering.
  • the mass ratio of each excipient is not particularly limited and can be appropriately selected depending on the purpose.
  • oils and fats are not particularly limited and can be appropriately selected depending on the purpose, and include, for example, animal oils, vegetable oils, hydrogenated oils thereof, transesterified oils, fractionated oils, and the like.
  • animal fats and oils include milk fat, lard, and the like.
  • vegetable oils include safflower oil, sunflower oil, soybean oil, corn oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, palm kernel oil, and coconut oil.
  • the above fats and oils may be used alone or in combination of two or more.
  • As the oil or fat a commercially available product or a prepared one may be used.
  • the content of the oil/fat in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil/fat.
  • the content of the above-mentioned oil and fat in the powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 20% by mass to 50% by mass, more preferably 30% to 40% by mass.
  • the preferred range is advantageous in terms of excellent processing suitability during powdering.
  • the mass ratio of each fat and oil is not particularly limited and can be appropriately selected depending on the purpose.
  • the organic acid monoglyceride is not particularly limited and can be appropriately selected depending on the purpose, for example, glyceryl succinate fatty acid ester, glyceryl citrate fatty acid ester, glyceryl lactate fatty acid ester, glyceryl tartrate fatty acid ester, glyceryl acetate fatty acid ester.
  • examples include esters.
  • the fatty acid in the organic acid monoglyceride is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include stearic acid, caprylic acid, and oleic acid.
  • organic acid monoglycerides include succinic acid glyceryl stearic acid, succinic acid glyceryl stearic acid, citric acid glyceryl stearic acid, citric acid glyceryl oleic acid, lactic acid glyceryl stearic acid, diacetyl tartaric acid glyceryl stearic acid, acetylacetic acid glyceryl stearic acid.
  • examples include esters.
  • the organic acid monoglycerides may be used alone or in combination of two or more.
  • the organic acid monoglyceride may be a commercially available product or a prepared product.
  • the content of the organic acid monoglyceride in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil and fat.
  • the content of the organic acid monoglyceride in the powdered oil is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.01% by mass to 3.0% by mass, and preferably 0.1% by mass to 3.0% by mass. 2.0% by weight is more preferable, and 0.2% by weight to 0.5% by weight is particularly preferable.
  • the above preferred range is advantageous in that emulsion stability is excellent.
  • the mass ratio of each organic acid monoglyceride is not particularly limited and can be appropriately selected depending on the purpose.
  • the pH adjuster is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include dipotassium hydrogen phosphate, disodium hydrogen phosphate, trisodium citrate, and the like. These may be used alone or in combination of two or more.
  • the pH adjuster may be a commercially available product or a prepared one.
  • the content of the pH adjuster in the emulsion or powdered oil is not particularly limited and can be appropriately selected depending on the purpose.
  • the antioxidant is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include vitamin E, vitamin C, and the like. These may be used alone or in combination of two or more.
  • the antioxidant may be a commercially available product or a prepared one.
  • the content of the antioxidant in the emulsion or powdered oil is not particularly limited and can be appropriately selected depending on the purpose.
  • the method for preparing the emulsion is not particularly limited and can be appropriately selected depending on the purpose.
  • heat-denatured whey protein, polyglycerin fatty acid ester with a degree of polymerization of 10 or more and optionally Prepare a solution by dissolving other ingredients in warm water, add the above solution to warmed fat with other ingredients dissolved as needed, mix and pre-emulsify, then homogenize and emulsify.
  • Examples include a method of making it into a liquid.
  • heat sterilization may be performed between preliminary emulsification and homogenization.
  • the device used for preparing the emulsion is not particularly limited, and any known device can be appropriately selected.
  • the solid content concentration of the emulsion is not particularly limited and can be appropriately selected depending on the purpose, for example, from 30% (w/w) to 70% (w/w).
  • the spray drying method can be carried out by appropriately selecting a known spray drying device other than using the emulsion. After the spray drying, drying or granulation may be performed as necessary to obtain a powdered oil or fat.
  • the other steps are not particularly limited and can be appropriately selected depending on the purpose as long as they do not impair the effects of the present invention, and include, for example, the emulsion preparation step of preparing the emulsion described above.
  • the powdered fats and oils of the present invention can be efficiently produced.
  • the powdered oil and fat does not contain casein protein.
  • powdered oils and fats generally contain water-soluble proteins such as casein protein to stabilize emulsification, but since they do not contain casein protein, protein salts can be easily dissolved by adding high concentrations of salt or by heat treatment. Agglomerates and precipitates caused by analysis and denaturation can be further suppressed, emulsification can be made more stable, and cloudiness can be better imparted to the target object.
  • the use of the powdered oil and fat is not particularly limited and can be selected as appropriate depending on the purpose, but it is used to impart cloudiness (sometimes referred to as "white color") to objects such as food and drink. It is preferable.
  • the food and drink products are not particularly limited and can be selected as appropriate depending on the purpose, such as coffee, tea, cocoa, powdered drinks, yogurt flavored drinks, soups, sauces, white sauces, curry, ice cream, desserts, Examples include chocolate, sweets, sandwich cream, potage, seasonings, gratin, doria, pizza, and pilaf.
  • the powdered oil and fat of the present invention can suppress the generation of aggregates under all conditions including high salt conditions, low pH conditions, and heating conditions, and can also impart cloudiness to objects. Furthermore, when powdered fats and oils are used, emulsion stability usually decreases, but according to the powdered fats and oils of the present invention, emulsion stability over time can also be excellent.
  • Example 1 Sugar alcohol (powder reduced starch syrup (H-PDX, manufactured by Matsutani Chemical Industry Co., Ltd.)) and heat-denatured whey protein (protein concentrated whey Powder (GermanProt WPC70, manufactured by Gamb Museum; it has been subjected to a fine treatment after heat denaturation, and the particle size after reduction and dissolution is 60 ⁇ m.) and polyglycerin fatty acid ester (decaglycerin fatty acid ester (monomyristate)).
  • Example 1 Powdered fat and oil was produced in the same manner as in Example 1, except that the amount of sugar alcohol was changed to the amount shown in Table 1 below and the heat-denatured whey protein was not used.
  • Example 2 In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 below, and the heat-denatured whey protein was replaced with whey protein (not heat-denatured, Wheyco W80 (wheyco GmbH)) in the amount shown in Table 1 below. Powdered fats and oils were produced in the same manner as in Example 1, except that the powder was replaced with
  • Example 3 In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 below, and the heat-denatured whey protein was replaced with whey powder (not heat-denatured) or whey powder (Yotsuba Milk Products) in the amount shown in Table 1 below. Powdered fats and oils were produced in the same manner as in Example 1, except that the powder was replaced with (manufactured by Co., Ltd.)).
  • Example 4 In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 below, and the amount of polyglycerin fatty acid ester was changed to the amount shown in Table 1 below. Powdered fats and oils were produced in the same manner as in Example 1, except that the powder was replaced with (manufactured by Co., Ltd.)).
  • Example 5 In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 below, and the amount of polyglycerin fatty acid ester was changed to the amount shown in Table 1 below. Powdered fats and oils were produced in the same manner as in Example 1, except that the powder was replaced with (manufactured by Yakuhin Kogyo Co., Ltd.).
  • Example 6 A powdered fat or oil was produced in the same manner as in Example 1, except that the amount of sugar alcohol was changed to the amount shown in Table 1 below and the polyglycerin fatty acid ester was not used.
  • compositions of the powdered oils and fats obtained in Example 1 and Comparative Examples 1 to 6 are as follows.
  • Table 1 "A” to “G” each represent the following.
  • ⁇ A Heat-denatured whey protein (micronized product)
  • ⁇ B Whey protein (not heat denatured or micronized)
  • ⁇ C Whey powder (not denatured by heat)
  • ⁇ D Decaglycerin fatty acid ester (monomyristate) (degree of polymerization: 10, number of carbon atoms in constituent fatty acids 14)
  • ⁇ E Decaglycerin fatty acid ester (monostearate) (degree of polymerization: 10, number of carbon atoms in constituent fatty acids 18)
  • ⁇ F Hexaglycerin fatty acid ester (monooleate) (degree of polymerization: 6, number of carbon atoms in constituent fatty acids 18)
  • ⁇ G Hexaglycerin fatty acid ester (monostearate) (
  • the amounts of components A to C as whey protein in Example 1 and Comparative Examples 2 to 6 were all 1.4 parts by mass. Further, the amounts of D, F, and G in Table 1 represent the amount of polyglycerol fatty acid ester, and E represents the amount of the polyglycerol fatty acid ester product. The amount of component E as polyglycerol fatty acid ester in Example 1 and Comparative Examples 1 to 3 was 0.28 parts by mass.
  • Test example 1 The following tests were conducted on the powdered oils and fats obtained in Example 1 and Comparative Examples 1 to 6.
  • ⁇ Test Example 1-1 Heat resistance test> 5 g of the powdered oil and fat was added to 45 g of 80° C. hot water, stirred and dissolved, and then heated at 120° C. for 20 minutes. Thereafter, 0.5 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being left standing at room temperature for 1 hour or 24 hours, the following items were visually evaluated. The results are shown in Table 2 and Figures 1A to 1J.
  • Example 1-2 Salt tolerance test> After 7.5 g of common salt was added to 40 g of 80° C. hot water and dissolved, 2.5 g of the powdered oil and fat was added and stirred and dissolved. Thereafter, 0.25 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being stored for 1 hour or 24 hours at room temperature, aggregates/separated solids were removed in the same manner as Test Example 1-1. Evaluation of cloudiness was performed visually. The results are shown in Table 3 and Figures 2A to 2D.
  • Example 1-3 Salt resistance heat resistance test> After 7.5 g of common salt was added to 40 g of 80° C. hot water and dissolved, 2.5 g of the powdered oil and fat was added and stirred and dissolved. Next, heat treatment was performed at 120° C. for 20 minutes. Thereafter, 0.25 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being stored for 1 hour or 24 hours at room temperature, aggregates/separated solids were removed in the same manner as Test Example 1-1. Evaluation of cloudiness was performed visually. The results are shown in Table 4 and Figures 3A to 3K.
  • ⁇ Test Example 1-5 Acid resistance heat resistance test> After 1.7 g of citric acid was added to 43.2 g of 80° C. hot water and dissolved, 5 g of the powdered oil and fat was added and dissolved with stirring. Next, heat treatment was performed at 120° C. for 20 minutes. Thereafter, 0.5 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being stored for 1 or 24 hours at room temperature, the aggregates/separated solids were removed in the same manner as in Test Example 1-1. Evaluation of cloudiness was performed visually. The results are shown in Table 6 and Figures 5A to 5D.
  • Tables 7 and 8 below summarize the results after 24-hour static storage in Test Examples 1-1 to 1-5.
  • Tables 7 and 8 in the column ⁇ Overview/Total'' for ⁇ Agglutinates and Separated Solids,'' all evaluations of ⁇ Agglutinates and Separated Solids'' in Test Examples 1-1 to 1-5 are ⁇ ''. If there is one, it is marked as " ⁇ ", and if there is even one "x", it is marked as "x”.
  • the "overall evaluation/total" column for "white cloudiness” represents the total value of the evaluation scores for "white cloudiness" in Test Examples 1-1 to 1-5.
  • Example 2 to 17 Powdered fats and oils were produced in the same manner as in Example 1, except that the ingredients and amounts used in Example 1 were changed to those listed in Tables 9 to 11 below.
  • the compositions of the powdered oils and fats obtained in Examples 2 to 17 are as follows.
  • Example 7 is 2.8 parts by mass. Further, the amount of D in Tables 9 to 11 represents the amount of polyglycerol fatty acid ester, and E represents the amount of the polyglycerol fatty acid ester product.
  • the amount of component E as polyglycerin fatty acid ester is 0.28 parts by mass for Examples 2 to 7 and 12 to 15, 0.2 parts by mass for Example 8, 0.7 parts by mass for Example 9, and 10 is 0.1 part by mass, Example 11 is 0.41 part by mass, and Example 16 is 1.48 part by mass.
  • Test example 2 The following tests were conducted on the powdered oils and fats obtained in Examples 1 to 17.
  • ⁇ Test Example 2-1 Heat resistance test> A heat resistance test was conducted in the same manner as in Test Example 1-1, except that the samples were evaluated after being stored for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 6A to 6E.
  • Example 2-2 Salt resistance test> A salt resistance test was conducted in the same manner as in Test Example 1-2, except that the samples were evaluated after being left standing for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 7A to 7E.
  • Salt resistance heat resistance test> A salt resistance and heat resistance test was conducted in the same manner as in Test Example 1-3, except that the test sample was evaluated after being stored for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 8A to 8E.
  • Test Example 2-4 Acid resistance test> An acid resistance test was conducted in the same manner as in Test Example 1-4, except that the test samples were evaluated after being stored for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 9A to 9E.
  • Acid resistance heat resistance test> An acid resistance and heat resistance test was conducted in the same manner as in Test Example 1-5, except that the test sample was evaluated after being stored for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 10A to 10E.
  • Test Examples 2-1 to 2-5 are summarized in Tables 12 to 16 below.
  • the "Overview/Total” column for "Agglomerates/Separated Solids” shows that all evaluations of "Agglutinates/Separated Solids” in Test Examples 2-1 to 2-5 are " ⁇ ". If there is one, it is marked as “ ⁇ ”, and if there is even one "x", it is marked as "x”.
  • the "overall evaluation/total” column for "white cloudiness” represents the total value of the evaluation scores for "white cloudiness” in Test Examples 2-1 to 2-5.
  • the powdered fats and oils of the present invention can suppress the generation of aggregates under all conditions including high salt conditions, low pH conditions, and heating conditions, and can also suppress the formation of cloudy objects. It was also confirmed that the emulsion stability over time was also good.

Abstract

A powdered fat/oil containing heat-denatured whey protein and a polyglycerol fatty acid ester having a degree of polymerization of 10 or more.

Description

粉末油脂及びその製造方法Powdered oil and fat and its manufacturing method
　本発明は、粉末油脂及びその製造方法に関する。 The present invention relates to a powdered oil and fat and a method for producing the same.
　クリーミングパウダーとも称される粉末油脂は、各種飲食品の原料として又は各種飲食品に添加して用いられている。 Powdered fats and oils, also called creaming powder, are used as raw materials for various food and drink products or are added to various food and drink products.
　これまでに、耐酸耐熱性が良く、添加した食品の白色度が良好で、かつ異味がなく口溶けが良いものが得られる水中油型乳化組成物として、水相に特定のポリグリセリン脂肪酸エステルを含有し、前記ポリグリセリン脂肪酸エステルの含有量及び油脂の含有量が特定量であり、油滴のメディアン径が特定の範囲であり、前記油脂の含有量、前記油滴のメディアン径、及び前記ポリグリセリン脂肪酸エステルの含有量が特定の関係を満足し、前記油脂が特定の油脂であるものが提案されている（例えば、特許文献１参照）。 Until now, we have developed an oil-in-water emulsion composition containing a specific polyglycerin fatty acid ester in the aqueous phase, which has good acid and heat resistance, good whiteness of the food to which it is added, and which has no off-taste and melts in the mouth. The content of the polyglycerol fatty acid ester and the content of the oil and fat are specific amounts, the median diameter of the oil droplets is within a specific range, and the content of the oil and fat, the median diameter of the oil droplets, and the polyglycerin It has been proposed that the content of fatty acid ester satisfies a specific relationship and the fat or oil is a specific fat or oil (for example, see Patent Document 1).
　広範なｐＨ下及び／又は広範な温度範囲において、乳化状態が安定であり且つ起泡性能等の基本性能を失うことのない水中油型乳化脂組成物として、酵素により加水分解された乳清蛋白質を主成分として含む加水分解物を含有するものが提案されている（例えば、特許文献２参照）。 Enzymatically hydrolyzed whey protein as an oil-in-water emulsified fat composition that is stable in its emulsified state and does not lose basic performance such as foaming performance under a wide range of pH and/or temperature ranges. A hydrolyzate containing as a main component has been proposed (for example, see Patent Document 2).
　安定な可溶化、乳化、分散状態を保持し、かつ飲料や食品に添加する際に必要とされる、優れた耐アルコール性、耐酸性、耐塩性を有する組成物として、特定の界面活性剤を用いて、非水溶性の物質を可溶化または乳化もしくは分散させてなる組成物が提案されている（例えば、特許文献３参照）。 A specific surfactant is used as a composition that maintains stable solubilization, emulsification, and dispersion, and has excellent alcohol resistance, acid resistance, and salt resistance, which are required when added to beverages and foods. A composition has been proposed in which a water-insoluble substance is solubilized, emulsified, or dispersed using a water-insoluble substance (for example, see Patent Document 3).
　ｐＨ５以下の酸性食品と接触した状態で加熱する場合であってもオイルオフの発生が顕著に抑制され、また、ｐＨ５以下の酸性食品と接触した状態で長期保存する場合であっても、クリームが凝集、固化することなく、滑らかな食感を保持することが可能な耐酸性クリームとして、融点が３０℃以下である油脂、ＨＬＢ値１４以上のショ糖脂肪酸エステル、並びに酵素分解レシチン及び／又はポリグリセリン脂肪酸エステルを併用する技術が提案されている（例えば、特許文献４参照）。 Even when heated in contact with acidic foods with a pH of 5 or less, the occurrence of oil-off is significantly suppressed, and even when stored for a long time in contact with acidic foods with a pH of 5 or less, the cream is As an acid-resistant cream that can maintain a smooth texture without agglomerating or solidifying, it contains fats and oils with a melting point of 30°C or lower, sucrose fatty acid esters with an HLB value of 14 or higher, and enzymatically decomposed lecithin and/or polyester. A technique using glycerin fatty acid ester in combination has been proposed (see, for example, Patent Document 4).
　低ｐＨゲル状食品において良好な乳感と蛋白質の凝集を防止し均一なゲル状食品を作ることができ、更に低ｐＨゲル状食品を湯殺菌処理しても分離などの状態に悪化しない耐酸性水中油型乳化組成物として、特定量の油脂と、特定量のホエー蛋白質と、特定量の有機酸モノグリを主成分とするものが提案されている（例えば、特許文献５参照）。 In low pH gel foods, it is possible to create uniform gel foods with a good milk texture and prevent protein aggregation, and it is also acid resistant so that it does not deteriorate into separation even when low pH gel foods are sterilized with hot water. As an oil-in-water emulsion composition, one whose main components are a specific amount of oil or fat, a specific amount of whey protein, and a specific amount of an organic acid monoglyceride has been proposed (see, for example, Patent Document 5).
　食品に少量添加するだけでも、牛乳の風味とコク味を付与できるとともに、食品への分散性に優れ、且つ高温時でのメイラード反応や乳化破壊、加熱による風味劣化などが生じることのない耐熱安定性に優れ、しかも流動性や保存安定性等の粉体物性に優れた牛乳様粉末油脂として、特定量の食用油脂と、乳蛋白として特定量のホエー、バターミルク、及びカゼインを含有するものが提案されている（例えば、特許文献６参照）。 Even by adding a small amount to food, it can impart the flavor and richness of milk, has excellent dispersibility in food, and is heat resistant and stable without causing Maillard reaction, demulsification, or flavor deterioration due to heating at high temperatures. Milk-like powdered fats and oils that have excellent properties such as fluidity and storage stability, contain a specific amount of edible fats and oils, and specific amounts of milk proteins such as whey, buttermilk, and casein. It has been proposed (for example, see Patent Document 6).
　より高濃度の食用油脂を含有できると共に、油のコク味が良好に感じられ、かつ飲食品に添加された際にも、高い解凍耐性、及び耐熱性を備えた食用油脂乳化物の製造方法として、ＨＬＢが４～１４の乳化剤と、食用油脂と、水とから構成される食用油脂乳化物の製造方法が提案されている（例えば、特許文献７参照）。 As a method for producing an edible oil/fat emulsion that can contain a higher concentration of edible oil and fat, has a good richness of oil, and has high thawing resistance and heat resistance when added to food and drink products. A method for producing an edible oil/fat emulsion comprising an emulsifier having an HLB of 4 to 14, edible oil/fat, and water has been proposed (see, for example, Patent Document 7).
特開２０１６－１４６８２８号公報Japanese Patent Application Publication No. 2016-146828 特開平２－２５７８３８号公報Japanese Patent Application Publication No. 2-257838 特開２００３－２８４５１０号公報JP2003-284510A 特開２０１４－１６８４２８号公報Japanese Patent Application Publication No. 2014-168428 特開２００４－２９０１２０号公報Japanese Patent Application Publication No. 2004-290120 特開２００９－２７８８９６号公報JP2009-278896A 特開２０１２－１２５１５５号公報Japanese Patent Application Publication No. 2012-125155
　上述したように、粉末油脂についての様々な開発が行われているものの、高塩分条件、低ｐＨ条件、及び加熱条件のすべての条件において、凝集物の発生を抑制することができ、また、対象物に白濁を付与することが可能であり、更には、経時での乳化安定性にも優れる粉末油脂及びその製造方法は未だ提供されていないのが現状である。 As mentioned above, although various developments have been made regarding powdered oils and fats, it is possible to suppress the generation of aggregates under all conditions, including high salt conditions, low pH conditions, and heating conditions. At present, powdered oils and fats that can impart cloudiness to objects and that also have excellent emulsion stability over time and a method for producing the same have not yet been provided.
　本発明は、従来における前記諸問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、高塩分条件、低ｐＨ条件、及び加熱条件のすべての条件において、凝集物の発生を抑制することができ、また、対象物に白濁を付与することが可能であり、更には、経時での乳化安定性にも優れる粉末油脂（以下、「クリーミングパウダー」と称することもある。）及びその製造方法を提供することを目的とする。 An object of the present invention is to solve the above-mentioned conventional problems and achieve the following objects. That is, the present invention can suppress the generation of aggregates under all conditions including high salt conditions, low pH conditions, and heating conditions, and can also impart white turbidity to the target object. The purpose of the present invention is to provide a powdered oil and fat (hereinafter sometimes referred to as "creaming powder") that also has excellent emulsion stability over time and a method for producing the same.
　前記課題を解決するため、本発明者らは鋭意検討した結果、加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルとを含有する粉末油脂とすることで、耐塩性、耐熱性、及び耐酸性のすべてに優れ、対象物に添加した際に、対象物の白色度が良好であり、凝集物の発生を抑制することができ、更には、経時での乳化安定性も良好となることを知見した。 In order to solve the above problems, the present inventors conducted intensive studies and found that by creating a powdered oil containing heat-denatured whey protein and polyglycerin fatty acid ester with a degree of polymerization of 10 or more, the present inventors achieved salt resistance and heat resistance. , and acid resistance, and when added to the target object, the whiteness of the target object is good, the generation of aggregates can be suppressed, and furthermore, the emulsion stability over time is also good. I found out that it happens.
　本発明は、本発明者らの前記知見に基づくものであり、前記課題を解決するための手段としては、以下の通りである。即ち、
　＜１＞　加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルとを含有することを特徴とする粉末油脂である。
　＜２＞　前記重合度１０以上のポリグリセリン脂肪酸エステルの構成脂肪酸の炭素数が１４以上である前記＜１＞に記載の粉末油脂である。
　＜３＞　前記加熱変性済みホエイたんぱく質が微細化処理物である前記＜１＞から＜２＞のいずれかに記載の粉末油脂である。
　＜４＞　有機酸モノグリセライドを更に含有する前記＜１＞から＜３＞のいずれかに記載の粉末油脂である。
　＜５＞　対象物に白濁を付与するために用いられるものである前記＜１＞から＜４＞のいずれかに記載の粉末油脂である。
　＜６＞　カゼインたんぱく質を含まない前記＜１＞から＜５＞のいずれかに記載の粉末油脂である。
　＜７＞　糖アルコール、澱粉分解物、及び乳糖からなる群から選択される１種以上を更に含有する前記＜１＞から＜６＞のいずれかに記載の粉末油脂である。
　＜８＞　加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルとを含有する乳化液を噴霧乾燥することを含むことを特徴とする粉末油脂の製造方法である。 The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A powdered oil or fat characterized by containing heat-denatured whey protein and polyglycerin fatty acid ester with a degree of polymerization of 10 or more.
<2> The powdered fat or oil according to <1> above, wherein the constituent fatty acids of the polyglycerol fatty acid ester having a degree of polymerization of 10 or more have 14 or more carbon atoms.
<3> The powdered fat or oil according to any one of <1> to <2>, wherein the heat-denatured whey protein is a micronized product.
<4> The powdered oil or fat according to any one of <1> to <3> above, further containing an organic acid monoglyceride.
<5> The powdered fat or oil according to any one of <1> to <4>, which is used to impart cloudiness to an object.
<6> The powdered oil or fat according to any one of <1> to <5> above, which does not contain casein protein.
<7> The powdered fat or oil according to any one of <1> to <6>, further containing one or more selected from the group consisting of sugar alcohols, starch decomposition products, and lactose.
<8> A method for producing a powdered oil or fat, which comprises spray-drying an emulsion containing a heat-denatured whey protein and a polyglycerin fatty acid ester having a degree of polymerization of 10 or more.
　本発明によれば、従来における前記諸問題を解決し、前記目的を達成することができ、高塩分条件、低ｐＨ条件、及び加熱条件のすべての条件において、凝集物の発生を抑制することができ、また、対象物に白濁を付与することが可能であり、更には、経時での乳化安定性にも優れる粉末油脂及びその製造方法を提供することができる。 According to the present invention, the above-mentioned problems in the conventional art can be solved and the above-mentioned object can be achieved, and the generation of aggregates can be suppressed under all conditions including high salt conditions, low pH conditions, and heating conditions. Furthermore, it is possible to provide a powdered oil and fat that can impart white turbidity to an object and that also has excellent emulsion stability over time, and a method for producing the same.
図１Ａは、試験例１－１において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 1A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-1. 図１Ｂは、試験例１－１において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 1B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-1. 図１Ｃは、試験例１－１において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 1C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Example 1-1. 図１Ｄは、試験例１－１において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 1D is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Example 1-1. 図１Ｅは、試験例１－１において、実施例１の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 1E is a diagram showing the state of the solution using the powdered oil and fat of Example 1 after it was allowed to stand for 1 hour in Test Example 1-1. 図１Ｆは、試験例１－１において、比較例３の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 1F is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 3 after being left standing for one hour in Test Example 1-1. 図１Ｇは、試験例１－１において、比較例３の粉末油脂を用いた溶液の静置１時間後の状態を示す図の拡大図である。FIG. 1G is an enlarged view of the diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 1 hour in Test Example 1-1. 図１Ｈは、試験例１－１において、実施例１の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 1H is a diagram showing the state of the solution using the powdered oil and fat of Example 1 after standing for 24 hours in Test Example 1-1. 図１Ｉは、試験例１－１において、比較例３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 1I is a diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 24 hours in Test Example 1-1. 図１Ｊは、試験例１－１において、比較例３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図の拡大図である。FIG. 1J is an enlarged view of the diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 24 hours in Test Example 1-1. 図２Ａは、試験例１－２において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 2A is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-2. 図２Ｂは、試験例１－２において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 2B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-2. 図２Ｃは、試験例１－２において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 2C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Example 1-2. 図２Ｄは、試験例１－２において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 2D is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Example 1-2. 図３Ａは、試験例１－３において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 3A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-3. 図３Ｂは、試験例１－３において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 3B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-3. 図３Ｃは、試験例１－３において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 3C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Example 1 to 3. 図３Ｄは、試験例１－３において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 3D is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Example 1-3. 図３Ｅは、試験例１－３において、実施例１の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 3E is a diagram showing the state of the solution using the powdered fat and oil of Example 1 after it was allowed to stand for 1 hour in Test Example 1-3. 図３Ｆは、試験例１－３において、比較例２の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 3F is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 2 after being left standing for 1 hour in Test Example 1-3. 図３Ｇは、試験例１－３において、比較例３の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 3G is a diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 1 hour in Test Example 1-3. 図３Ｈは、試験例１－３において、実施例１の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 3H is a diagram showing the state of the solution using the powdered oil and fat of Example 1 after standing for 24 hours in Test Example 1-3. 図３Ｉは、試験例１－３において、比較例２の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 3I is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 2 after standing for 24 hours in Test Example 1-3. 図３Ｊは、試験例１－３において、比較例３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 3J is a diagram showing the state of the solution using the powdered oil and fat of Comparative Example 3 after standing for 24 hours in Test Example 1-3. 図３Ｋは、試験例１－３において、比較例４の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 3K is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 4 after standing for 24 hours in Test Example 1-3. 図４Ａは、試験例１－４において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 4A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Example 1-4. 図４Ｂは、試験例１－４において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 4B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-4. 図４Ｃは、試験例１－４において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 4C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Example 1-4. 図４Ｄは、試験例１－４において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 4D is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Example 1-4. 図５Ａは、試験例１－５において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 5A is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 1 hour in Test Examples 1 to 5. 図５Ｂは、試験例１－５において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置１時間後の状態を示す図である。FIG. 5B is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 1 hour in Test Example 1-5. 図５Ｃは、試験例１－５において、実施例１又は比較例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 5C is a diagram showing the state of the solution using the powdered fats and oils of Example 1 or Comparative Examples 1 to 3 after standing for 24 hours in Test Examples 1 to 5. 図５Ｄは、試験例１－５において、実施例１又は比較例４～６の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 5D is a diagram showing the state of a solution using the powdered fats and oils of Example 1 or Comparative Examples 4 to 6 after standing for 24 hours in Test Examples 1 to 5. 図６Ａは、試験例２－１において、実施例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 6A is a diagram showing the state of solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-1. 図６Ｂは、試験例２－１において、実施例１、４～７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 6B is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-1. 図６Ｃは、試験例２－１において、実施例１、８～１１の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 6C is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-1. 図６Ｄは、試験例２－１において、実施例１、１２～１５の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 6D is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 12 to 15 after standing for 24 hours in Test Example 2-1. 図６Ｅは、試験例２－１において、実施例１、１６、１７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 6E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-1. 図７Ａは、試験例２－２において、実施例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 7A is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-2. 図７Ｂは、試験例２－２において、実施例１、４～７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 7B is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-2. 図７Ｃは、試験例２－２において、実施例１、８～１１の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 7C is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-2. 図７Ｄは、試験例２－２において、実施例１、１２～１５の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 7D is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 12 to 15 after standing for 24 hours in Test Example 2-2. 図７Ｅは、試験例２－２において、実施例１、１６、１７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 7E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-2. 図８Ａは、試験例２－３において、実施例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 8A is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-3. 図８Ｂは、試験例２－３において、実施例１、４～７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 8B is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-3. 図８Ｃは、試験例２－３において、実施例１、８～１１の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 8C is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-3. 図８Ｄは、試験例２－３において、実施例１、１２～１５の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 8D is a diagram showing the state of solutions using the powdered fats and oils of Examples 1 and 12 to 15 after being left standing for 24 hours in Test Example 2-3. 図８Ｅは、試験例２－３において、実施例１、１６、１７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 8E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-3. 図９Ａは、試験例２－４において、実施例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 9A is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-4. 図９Ｂは、試験例２－４において、実施例１、４～７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 9B is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-4. 図９Ｃは、試験例２－４において、実施例１、８～１１の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 9C is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-4. 図９Ｄは、試験例２－４において、実施例１、１２～１５の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 9D is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 12 to 15 after standing for 24 hours in Test Example 2-4. 図９Ｅは、試験例２－４において、実施例１、１６、１７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 9E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-4. 図１０Ａは、試験例２－５において、実施例１～３の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 10A is a diagram showing the state of solutions using the powdered fats and oils of Examples 1 to 3 after standing for 24 hours in Test Example 2-5. 図１０Ｂは、試験例２－５において、実施例１、４～７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 10B is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 4 to 7 after standing for 24 hours in Test Example 2-5. 図１０Ｃは、試験例２－５において、実施例１、８～１１の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 10C is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 8 to 11 after standing for 24 hours in Test Example 2-5. 図１０Ｄは、試験例２－５において、実施例１、１２～１５の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 10D is a diagram showing the state of the solutions using the powdered fats and oils of Examples 1 and 12 to 15 after standing for 24 hours in Test Example 2-5. 図１０Ｅは、試験例２－５において、実施例１、１６、１７の粉末油脂を用いた溶液の静置２４時間後の状態を示す図である。FIG. 10E is a diagram showing the state of solutions using the powdered fats and oils of Examples 1, 16, and 17 after standing for 24 hours in Test Example 2-5.
（粉末油脂及びその製造方法）
　本発明の粉末油脂は、加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルとを少なくとも含み、必要に応じて更にその他の成分を含む。
　本発明の粉末油脂は、本発明の粉末油脂の製造方法により、好適に製造することができる。
　以下、本発明の粉末油脂の製造方法の説明と併せて、本発明の粉末油脂についても説明する。 (Powdered oil and fat and its manufacturing method)
The powdered oil and fat of the present invention contains at least a heat-denatured whey protein and a polyglycerin fatty acid ester having a degree of polymerization of 10 or more, and further contains other components as necessary.
The powdered fat or oil of the present invention can be suitably produced by the method for producing powdered fat or oil of the present invention.
Hereinafter, the powdered fat and oil of the present invention will also be explained in conjunction with the explanation of the method for producing the powdered fat and oil of the present invention.
＜粉末油脂の製造方法＞
　本発明の粉末油脂の製造方法は、噴霧乾燥工程を少なくとも含み、必要に応じて更にその他の工程を含む。 <Method for producing powdered oil>
The method for producing powdered oil and fat of the present invention includes at least a spray drying step, and further includes other steps as necessary.
＜噴霧乾燥工程＞
　前記噴霧乾燥工程は、加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルとを含有する乳化液を噴霧乾燥し、粉末油脂を得る工程である。 <Spray drying process>
The spray-drying step is a step of spray-drying an emulsion containing heat-denatured whey protein and a polyglycerin fatty acid ester with a degree of polymerization of 10 or more to obtain a powdered fat or oil.
－乳化液－
　前記乳化液は、加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルとを少なくとも含み、必要に応じて更にその他の成分を含む。 -Emulsified liquid-
The emulsion contains at least heat-denatured whey protein and polyglycerol fatty acid ester having a degree of polymerization of 10 or more, and further contains other components as necessary.
－－加熱変性済みのホエイたんぱく質－－
　本明細書において、加熱変性済みのホエイたんぱく質とは、熱により変性したホエイたんぱく質のことをいう。
　前記加熱変性済みのホエイたんぱく質としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、市販品を用いてもよいし、未変性のホエイたんぱく質を熱により変性させて調製したものを用いてもよい。 --Heat-denatured whey protein--
As used herein, heat-denatured whey protein refers to whey protein that has been denatured by heat.
The heat-denatured whey protein is not particularly limited and can be selected as appropriate depending on the purpose. For example, a commercially available product may be used, or a whey protein prepared by heat-denaturing an undenatured whey protein may be used. You may also use
　前記加熱変性済みホエイたんぱく質は、分散性が優れる点で、微細化処理物であることが好ましい。
　前記微細化処理物は、ホエイたんぱく質を熱により変性させた後に微細化処理したものである。
　前記微細化処理物の粒度としては、特に制限はなく、目的に応じて適宜選択することができる。前記粒子の粒度の測定方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、粉体を任意の濃度で還元溶解した溶液にレーザ光を照射し、そこから発せられる回折・散乱光の強度分布パターンを検出、解析することにより粒径のばらつき度合い、その分布状態（粒度分布）を測定することができる。
　前記微細化処理物のメディアン径としては、特に制限はなく、目的に応じて適宜選択することができるが、１μｍ～１００μｍが好ましく、１０μｍ～９０μｍがより好ましく、４０μｍ～８０μｍが更に好ましい。
　前記微細化処理物のメディアン径（以下、「粒径」と称することがある。）は、原料として用いる際の大きさをいう。 The heat-denatured whey protein is preferably a micronized product in terms of excellent dispersibility.
The micronized product is obtained by denaturing whey protein with heat and then micronizing it.
The particle size of the micronized product is not particularly limited and can be appropriately selected depending on the purpose. The method for measuring the particle size of the particles is not particularly limited and can be selected as appropriate depending on the purpose.For example, a solution in which powder is reduced and dissolved at an arbitrary concentration is irradiated with a laser beam, By detecting and analyzing the intensity distribution pattern of diffracted/scattered light, the degree of variation in particle size and its distribution state (particle size distribution) can be measured.
The median diameter of the micronized product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 1 μm to 100 μm, more preferably 10 μm to 90 μm, and even more preferably 40 μm to 80 μm.
The median diameter (hereinafter sometimes referred to as "particle size") of the micronized product refers to the size when used as a raw material.
　前記加熱変性済みのホエイたんぱく質は、１種単独で使用してもよいし、２種以上を併用してもよい。 The heat-denatured whey protein may be used alone or in combination of two or more.
　前記加熱変性済みのホエイたんぱく質の乳化液における含有量としては、特に制限はなく、粉末油脂における含有量などに応じて適宜選択することができる。 The content of the heat-denatured whey protein in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil and fat.
　前記加熱変性済みのホエイたんぱく質の粉末油脂における含有量としては、特に制限はなく、目的に応じて適宜選択することができるが、たんぱく質の含有量として、０．１質量％～１０．０質量％が好ましく、０．５質量％～５．０質量％がより好ましく、１．０質量％～２．０質量％が特に好ましい。前記好ましい範囲であると、乳化安定性が優れる点で、有利である。 The content of the heat-denatured whey protein in the powdered oil is not particularly limited and can be selected as appropriate depending on the purpose, but the protein content is 0.1% by mass to 10.0% by mass. is preferable, 0.5% by weight to 5.0% by weight is more preferable, and particularly preferably 1.0% by weight to 2.0% by weight. The above preferred range is advantageous in that emulsion stability is excellent.
　前記加熱変性済みのホエイたんぱく質を２種以上用いる場合の各加熱変性済みのホエイたんぱく質の質量比としては、特に制限はなく、目的に応じて適宜選択することができる。 When two or more types of heat-denatured whey proteins are used, the mass ratio of each heat-denatured whey protein is not particularly limited and can be appropriately selected depending on the purpose.
－－重合度１０以上のポリグリセリン脂肪酸エステル－－
　前記重合度１０以上のポリグリセリン脂肪酸エステルは、グリセリンを１０個以上縮重合したポリグリセリンに脂肪酸をエステル結合したものである。
　前記重合度１０以上のポリグリセリン脂肪酸エステルとしては、重合度が１０以上であれば、特に制限はなく、目的に応じて適宜選択することができ、例えば、デカグリセリン脂肪酸エステルなどが挙げられる。 --Polyglycerin fatty acid ester with a degree of polymerization of 10 or more --
The polyglycerin fatty acid ester having a degree of polymerization of 10 or more is a polyglycerin obtained by condensing and polymerizing 10 or more glycerins with a fatty acid ester-bonded.
The polyglycerol fatty acid ester having a degree of polymerization of 10 or more is not particularly limited as long as it has a degree of polymerization of 10 or more, and can be appropriately selected depending on the purpose, such as decaglycerin fatty acid ester.
　前記重合度１０以上のポリグリセリン脂肪酸エステルの構成脂肪酸の炭素数としては、特に制限はなく、目的に応じて適宜選択することができるが、１４以上が好ましく、１６以上がより好ましく、１８が特に好ましい。前記好ましい範囲であると、粉末化の際の加工適性及び乳化安定が優れる点で、有利である。
　前記炭素数が１４以上の脂肪酸としては、例えば、ミリスチン酸、ミリストレイン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、リノール酸、リノレン酸、アラキジン酸、ベヘン酸、エルカ酸などが挙げられる。 The number of carbon atoms in the fatty acids constituting the polyglycerol fatty acid ester having a degree of polymerization of 10 or more is not particularly limited and can be selected as appropriate depending on the purpose, but is preferably 14 or more, more preferably 16 or more, and particularly 18. preferable. The preferred range is advantageous in terms of excellent processability and emulsion stability during powdering.
Examples of the fatty acids having 14 or more carbon atoms include myristic acid, myristoleic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, and erucic acid. .
　前記重合度１０以上のポリグリセリン脂肪酸エステルは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記重合度１０以上のポリグリセリン脂肪酸エステルは、市販品を用いてもよいし、調製したものを用いてもよい。 The polyglycerol fatty acid esters having a degree of polymerization of 10 or more may be used alone or in combination of two or more.
The polyglycerol fatty acid ester having a degree of polymerization of 10 or more may be a commercially available product or a prepared product.
　前記重合度１０以上のポリグリセリン脂肪酸エステルの乳化液における含有量としては、特に制限はなく、粉末油脂における含有量などに応じて適宜選択することができる。 The content of the polyglycerin fatty acid ester having a degree of polymerization of 10 or more in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil and fat.
　前記重合度１０以上のポリグリセリン脂肪酸エステルの粉末油脂における含有量としては、特に制限はなく、目的に応じて適宜選択することができるが、０．１質量％～５．０質量％が好ましく、０．５質量％～３．０質量％がより好ましく、１．０質量％～２．０質量％が特に好ましい。前記好ましい範囲であると、粉末化の際の加工適性及び乳化安定性が優れる点で、有利である。 The content of the polyglycerin fatty acid ester having a degree of polymerization of 10 or more in the powdered oil is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.1% by mass to 5.0% by mass. More preferably 0.5% to 3.0% by weight, particularly preferably 1.0% to 2.0% by weight. The preferred range is advantageous in terms of excellent processability and emulsion stability during powdering.
　前記重合度１０以上のポリグリセリン脂肪酸エステルを２種以上用いる場合の各重合度１０以上のポリグリセリン脂肪酸エステルの質量比としては、特に制限はなく、目的に応じて適宜選択することができる。 When two or more types of polyglycerin fatty acid esters having a degree of polymerization of 10 or more are used, the mass ratio of each polyglycerin fatty acid ester having a degree of polymerization of 10 or more is not particularly limited and can be appropriately selected depending on the purpose.
－－その他の成分－－
　前記その他の成分としては、本発明の効果を損なわない限り、特に制限はなく、目的に応じて適宜選択することができ、例えば、賦形剤、油脂、有機酸モノグリセライド等の乳化剤、ｐＨ調整剤、酸化防止剤、加工デンプン、フレーバーなどが挙げられる。これらは１種単独で使用してもよいし、２種以上を併用してもよい。
　前記その他の成分は、市販品を用いてもよいし、調製したものを用いてもよい。
　前記その他の成分の乳化液における含有量としては、特に制限はなく、粉末油脂における含有量などに応じて適宜選択することができる。
　前記その他成分の粉末油脂における含有量としては、特に制限はなく、目的に応じて適宜選択することができる。 --Other ingredients--
The other components are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose, such as excipients, oils and fats, emulsifiers such as organic acid monoglycerides, and pH adjusters. , antioxidants, modified starches, flavors, etc. These may be used alone or in combination of two or more.
For the other components, commercially available products or prepared products may be used.
The content of the other components in the emulsion is not particularly limited and can be appropriately selected depending on the content in the powdered oil and fat.
The content of the other components in the powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose.
　前記賦形剤としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、糖アルコール、澱粉分解物、乳糖、オリゴ糖、セルロースなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記賦形剤の中でも、加熱時の褐変反応を抑えることができ、白濁の付与効果がより優れる点で、糖アルコール、澱粉分解物、乳糖が好ましい。
　前記糖アルコールとしては、特に制限はなく、目的に応じて適宜選択することができ、例えば、還元水飴、ソルビトール、マンニトール、マルチトール、エリスリトール、ラクチトール、キシリトール、パラチニットなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記澱粉分解物としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、デキストリン、マルトデキストリン、粉飴などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記賦形剤は、市販品を用いてもよいし、調製したものを用いてもよい。 The excipient is not particularly limited and can be appropriately selected depending on the purpose, and examples include sugar alcohols, starch decomposition products, lactose, oligosaccharides, and cellulose. These may be used alone or in combination of two or more.
Among the excipients, sugar alcohols, starch decomposition products, and lactose are preferred because they can suppress the browning reaction during heating and are more effective in imparting cloudiness.
The sugar alcohol is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include reduced starch syrup, sorbitol, mannitol, maltitol, erythritol, lactitol, xylitol, palatinit, and the like. These may be used alone or in combination of two or more.
The starch decomposition product is not particularly limited and can be appropriately selected depending on the purpose, and includes, for example, dextrin, maltodextrin, powdered candy, and the like. These may be used alone or in combination of two or more.
The excipient may be a commercially available product or a prepared excipient.
　前記賦形剤の乳化液における含有量としては、特に制限はなく、粉末油脂における含有量などに応じて適宜選択することができる。 The content of the excipient in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil and fat.
　前記賦形剤の粉末油脂における含有量としては、特に制限はなく、目的に応じて適宜選択することができるが、５０質量％～８０質量％が好ましく、５５質量％～７５質量％がより好ましく、６０質量％～７０質量％が特に好ましい。前記好ましい範囲であると、粉末化の際の加工適性が優れる点で、有利である。 The content of the excipient in the powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 50% to 80% by mass, more preferably 55% to 75% by mass. , 60% to 70% by weight is particularly preferred. The preferred range is advantageous in terms of excellent processing suitability during powdering.
　前記賦形剤を２種以上用いる場合の各賦形剤の質量比としては、特に制限はなく、目的に応じて適宜選択することができる。 When two or more of the excipients are used, the mass ratio of each excipient is not particularly limited and can be appropriately selected depending on the purpose.
　前記油脂としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、動物性油脂、植物性油脂、それらの硬化油、エステル交換油、分別油などが挙げられる。
　前記動物性油脂の具体例としては、例えば、乳脂肪、ラードなどが挙げられる。
　前記植物性油脂の具体例としては、例えば、ベニバナ油、ヒマワリ油、大豆油、とうもろこし油、綿実油、コメ油、ナタネ油、オリーブ油、パーム油、パーム核油、ヤシ油などが挙げられる。
　前記油脂は、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記油脂は、市販品を用いてもよいし、調製したものを用いてもよい。 The oils and fats are not particularly limited and can be appropriately selected depending on the purpose, and include, for example, animal oils, vegetable oils, hydrogenated oils thereof, transesterified oils, fractionated oils, and the like.
Specific examples of the animal fats and oils include milk fat, lard, and the like.
Specific examples of the vegetable oils include safflower oil, sunflower oil, soybean oil, corn oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, palm kernel oil, and coconut oil.
The above fats and oils may be used alone or in combination of two or more.
As the oil or fat, a commercially available product or a prepared one may be used.
　前記油脂の乳化液における含有量としては、特に制限はなく、粉末油脂における含有量などに応じて適宜選択することができる。 The content of the oil/fat in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil/fat.
　前記油脂の粉末油脂における含有量としては、特に制限はなく、目的に応じて適宜選択することができるが、２０質量％～５０質量％が好ましく、３０質量％～４０質量％がより好ましい。前記好ましい範囲であると、粉末化の際の加工適性が優れる点で、有利である。 The content of the above-mentioned oil and fat in the powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 20% by mass to 50% by mass, more preferably 30% to 40% by mass. The preferred range is advantageous in terms of excellent processing suitability during powdering.
　前記油脂を２種以上用いる場合の各油脂の質量比としては、特に制限はなく、目的に応じて適宜選択することができる。 When two or more types of the above-mentioned fats and oils are used, the mass ratio of each fat and oil is not particularly limited and can be appropriately selected depending on the purpose.
　前記有機酸モノグリセライドとしては、特に制限はなく、目的に応じて適宜選択することができ、例えば、コハク酸グリセリン脂肪酸エステル、クエン酸グリセリン脂肪酸エステル、乳酸グリセリン脂肪酸エステル、酒石酸グリセリン脂肪酸エステル、酢酸グリセリン脂肪酸エステルなどが挙げられる。
　前記有機酸モノグリセライドにおける脂肪酸としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、ステアリン酸、カプリル酸、オレイン酸などが挙げられる。
　前記有機酸モノグリセライドの具体例としては、コハク酸グリセリンステアリン酸、コハク酸グリセリンカプリル酸、クエン酸グリセリンステアリン酸、クエン酸グリセリンオレイン酸、乳酸グリセリンステアリン酸、ジアセチル酒石酸グリセリンステアリン酸、アセチル酢酸グリセリンステアリン酸エステルなどが挙げられる。 The organic acid monoglyceride is not particularly limited and can be appropriately selected depending on the purpose, for example, glyceryl succinate fatty acid ester, glyceryl citrate fatty acid ester, glyceryl lactate fatty acid ester, glyceryl tartrate fatty acid ester, glyceryl acetate fatty acid ester. Examples include esters.
The fatty acid in the organic acid monoglyceride is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include stearic acid, caprylic acid, and oleic acid.
Specific examples of the organic acid monoglycerides include succinic acid glyceryl stearic acid, succinic acid glyceryl stearic acid, citric acid glyceryl stearic acid, citric acid glyceryl oleic acid, lactic acid glyceryl stearic acid, diacetyl tartaric acid glyceryl stearic acid, acetylacetic acid glyceryl stearic acid. Examples include esters.
　前記有機酸モノグリセライドは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記有機酸モノグリセライドは、市販品を用いてもよいし、調製したものを用いてもよい。 The organic acid monoglycerides may be used alone or in combination of two or more.
The organic acid monoglyceride may be a commercially available product or a prepared product.
　前記有機酸モノグリセライドの乳化液における含有量としては、特に制限はなく、粉末油脂における含有量などに応じて適宜選択することができる。 The content of the organic acid monoglyceride in the emulsion is not particularly limited, and can be appropriately selected depending on the content in the powdered oil and fat.
　前記有機酸モノグリセライドの粉末油脂における含有量としては、特に制限はなく、目的に応じて適宜選択することができるが、０．０１質量％～３．０質量％が好ましく、０．１質量％～２．０質量％がより好ましく、０．２質量％～０．５質量％が特に好ましい。前記好ましい範囲であると、乳化安定性が優れる点で、有利である。 The content of the organic acid monoglyceride in the powdered oil is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.01% by mass to 3.0% by mass, and preferably 0.1% by mass to 3.0% by mass. 2.0% by weight is more preferable, and 0.2% by weight to 0.5% by weight is particularly preferable. The above preferred range is advantageous in that emulsion stability is excellent.
　前記有機酸モノグリセライドを２種以上用いる場合の各有機酸モノグリセライドの質量比としては、特に制限はなく、目的に応じて適宜選択することができる。 When two or more of the organic acid monoglycerides are used, the mass ratio of each organic acid monoglyceride is not particularly limited and can be appropriately selected depending on the purpose.
　前記ｐＨ調整剤としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、リン酸水素二カリウム、リン酸水素二ナトリウム、クエン酸三ナトリウムなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記ｐＨ調整剤は、市販品を用いてもよいし、調製したものを用いてもよい。
　前記ｐＨ調整剤の乳化液又は粉末油脂における含有量としては、特に制限はなく、目的に応じて適宜選択することができる。 The pH adjuster is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include dipotassium hydrogen phosphate, disodium hydrogen phosphate, trisodium citrate, and the like. These may be used alone or in combination of two or more.
The pH adjuster may be a commercially available product or a prepared one.
The content of the pH adjuster in the emulsion or powdered oil is not particularly limited and can be appropriately selected depending on the purpose.
　前記酸化防止剤としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、ビタミンＥ、ビタミンＣなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記酸化防止剤は、市販品を用いてもよいし、調製したものを用いてもよい。
　前記酸化防止剤の乳化液又は粉末油脂における含有量としては、特に制限はなく、目的に応じて適宜選択することができる。 The antioxidant is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include vitamin E, vitamin C, and the like. These may be used alone or in combination of two or more.
The antioxidant may be a commercially available product or a prepared one.
The content of the antioxidant in the emulsion or powdered oil is not particularly limited and can be appropriately selected depending on the purpose.
　前記乳化液の調製方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルと、必要に応じてその他の成分とを温水に溶解させた溶液を調製し、必要に応じてその他の成分を溶解した加温した油脂に前記溶液を加え、混合及び予備乳化を行った後、均質化を行い、乳化液とする方法などが挙げられる。前記乳化液の調製では、予備乳化と均質化の間に、加熱殺菌を行ってもよい。
　前記乳化液の調製に用いる装置としては、特に制限はなく、公知の装置を適宜選択することができる。 The method for preparing the emulsion is not particularly limited and can be appropriately selected depending on the purpose. For example, heat-denatured whey protein, polyglycerin fatty acid ester with a degree of polymerization of 10 or more, and optionally Prepare a solution by dissolving other ingredients in warm water, add the above solution to warmed fat with other ingredients dissolved as needed, mix and pre-emulsify, then homogenize and emulsify. Examples include a method of making it into a liquid. In preparing the emulsion, heat sterilization may be performed between preliminary emulsification and homogenization.
The device used for preparing the emulsion is not particularly limited, and any known device can be appropriately selected.
　前記乳化液の固形分濃度としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、３０％（ｗ／ｗ）～７０％（ｗ／ｗ）が挙げられる。 The solid content concentration of the emulsion is not particularly limited and can be appropriately selected depending on the purpose, for example, from 30% (w/w) to 70% (w/w).
－噴霧乾燥－
　前記噴霧乾燥の方法としては、前記乳化液を用いる以外は、公知の噴霧乾燥の装置を適宜選択して行うことができる。
　前記噴霧乾燥の後、必要に応じて、乾燥や顆粒化を行って、粉末油脂としてもよい。 -Spray drying-
The spray drying method can be carried out by appropriately selecting a known spray drying device other than using the emulsion.
After the spray drying, drying or granulation may be performed as necessary to obtain a powdered oil or fat.
＜その他の工程＞
　前記その他の工程としては、本発明の効果を損なわない限り、特に制限はなく、目的に応じて適宜選択することができ、例えば、上記した乳化液を調製する乳化液調製工程などが挙げられる。 <Other processes>
The other steps are not particularly limited and can be appropriately selected depending on the purpose as long as they do not impair the effects of the present invention, and include, for example, the emulsion preparation step of preparing the emulsion described above.
　本発明の粉末油脂の製造方法によれば、本発明の粉末油脂を効率良く製造することができる。 According to the method for producing powdered fats and oils of the present invention, the powdered fats and oils of the present invention can be efficiently produced.
　前記粉末油脂は、カゼインたんぱく質を含まないことが好ましい。
　従来、粉末油脂には乳化安定のため、カゼインたんぱく質等の水溶性たんぱく質を含むことが一般的であるが、前記カゼインたんぱく質を含まないことにより、高濃度の食塩添加や加熱処理による、たんぱく質の塩析や変性により生じる凝集物や沈殿物をより抑制し、乳化をより安定にすることができ、対象物へより良好に白濁を付与することができる。 Preferably, the powdered oil and fat does not contain casein protein.
Conventionally, powdered oils and fats generally contain water-soluble proteins such as casein protein to stabilize emulsification, but since they do not contain casein protein, protein salts can be easily dissolved by adding high concentrations of salt or by heat treatment. Agglomerates and precipitates caused by analysis and denaturation can be further suppressed, emulsification can be made more stable, and cloudiness can be better imparted to the target object.
　前記粉末油脂の用途としては、特に制限はなく、目的に応じて適宜選択することができるが、飲食品などの対象物に白濁（「白色」と称することもある。）を付与するために用いることが好ましい。 The use of the powdered oil and fat is not particularly limited and can be selected as appropriate depending on the purpose, but it is used to impart cloudiness (sometimes referred to as "white color") to objects such as food and drink. It is preferable.
　前記飲食品としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、コーヒー、紅茶、ココア、粉末飲料、ヨーグルト風味飲料、スープ、ソース、ホワイトソース、カレー、アイス、デザート、チョコレート、菓子、サンドクリーム、ポタージュ、シーズニング、グラタン、ドリア、ピザ、ピラフなどが挙げられる。 The food and drink products are not particularly limited and can be selected as appropriate depending on the purpose, such as coffee, tea, cocoa, powdered drinks, yogurt flavored drinks, soups, sauces, white sauces, curry, ice cream, desserts, Examples include chocolate, sweets, sandwich cream, potage, seasonings, gratin, doria, pizza, and pilaf.
　本発明の粉末油脂は、高塩分条件、低ｐＨ条件、及び加熱条件のすべての条件において、凝集物の発生を抑制することができ、また、対象物に白濁を付与することが可能である。また、通常、粉末油脂とすると、乳化安定性が低下するが、本発明の粉末油脂によれば、経時での乳化安定性にも優れたものとすることができる。 The powdered oil and fat of the present invention can suppress the generation of aggregates under all conditions including high salt conditions, low pH conditions, and heating conditions, and can also impart cloudiness to objects. Furthermore, when powdered fats and oils are used, emulsion stability usually decreases, but according to the powdered fats and oils of the present invention, emulsion stability over time can also be excellent.
　以下に、実施例、比較例、及び試験例を挙げて本発明を具体的に説明するが、本発明はこれらに何ら限定されるものではない。 The present invention will be specifically described below with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these in any way.
（実施例１）
　粉末油脂とした際に、後述の表１に示す組成となるように、糖アルコール（粉末還元水飴（Ｈ－ＰＤＸ、松谷化学工業株式会社製））と、加熱変性済みのホエイたんぱく質（たんぱく質濃縮ホエイパウダー（ＧｅｒｍａｎＰｒｏｔ　ＷＰＣ７０、ザクセンミルヒ社製；加熱変性後に微細化処理をしたものであり、還元溶解時の粒径が６０μｍである。）と、ポリグリセリン脂肪酸エステル（デカグリセリン脂肪酸エステル（モノミリステート）（ＳＹグリスターＭＭ－７５０、阪本薬品工業株式会社製）と、デカグリセリン脂肪酸エステル（モノステアレート）（ポエムＪ－００８１ＨＶ、理研ビタミン株式会社製））と、を温水（温度６０～８０℃）に溶解させ、溶液を調製した。
　約７０℃に調温した油脂（植物油脂（硬化ヤシ油、不二製油株式会社製））に、有機酸モノグリセライド（コハク酸脂肪酸モノグリセライド（ポエムＢ－３０、理研ビタミン株式会社製））を溶解させ後、上記で調製した溶液を加え、混合及び予備乳化を行った。次いで、７０℃で１０分間の加熱殺菌を行い、その後、圧力式ホモジナイザーを用いて均質化を行い、乳化液（固形分約５０％（ｗ／ｗ））を得た。
　この乳化液を噴霧乾燥機にて、常法により噴霧し、乾燥と粉末化を行い、粉末油脂を得た。 (Example 1)
Sugar alcohol (powder reduced starch syrup (H-PDX, manufactured by Matsutani Chemical Industry Co., Ltd.)) and heat-denatured whey protein (protein concentrated whey Powder (GermanProt WPC70, manufactured by Sachsen Milch; it has been subjected to a fine treatment after heat denaturation, and the particle size after reduction and dissolution is 60 μm.) and polyglycerin fatty acid ester (decaglycerin fatty acid ester (monomyristate)). (SY Glister MM-750, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and decaglycerin fatty acid ester (monostearate) (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) in hot water (temperature 60-80°C). Dissolved and prepared a solution.
Organic acid monoglyceride (succinic acid fatty acid monoglyceride (Poem B-30, manufactured by Riken Vitamin Co., Ltd.)) was dissolved in fat (vegetable oil (hydrogenated coconut oil, manufactured by Fuji Oil Co., Ltd.)) whose temperature was adjusted to about 70°C. After that, the solution prepared above was added and mixed and pre-emulsified. Next, heat sterilization was performed at 70° C. for 10 minutes, and then homogenization was performed using a pressure homogenizer to obtain an emulsion (solid content approximately 50% (w/w)).
This emulsion was sprayed using a spray dryer in a conventional manner, and dried and powdered to obtain a powdered fat or oil.
（比較例１）
　実施例１において、糖アルコールの量を後述の表１に示す量に変え、加熱変性済みのホエイたんぱく質を用いなかった以外は、実施例１と同様にして、粉末油脂を製造した。 (Comparative example 1)
Powdered fat and oil was produced in the same manner as in Example 1, except that the amount of sugar alcohol was changed to the amount shown in Table 1 below and the heat-denatured whey protein was not used.
（比較例２）
　実施例１において、糖アルコールの量を後述の表１に示す量に変え、加熱変性済みのホエイたんぱく質を後述の表１に示す量のホエイたんぱく質（加熱変性していないもの、Ｗｈｅｙｃｏ　Ｗ８０（ｗｈｅｙｃｏ　ＧｍｂＨ社製））に代えた以外は、実施例１と同様にして、粉末油脂を製造した。 (Comparative example 2)
In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 below, and the heat-denatured whey protein was replaced with whey protein (not heat-denatured, Wheyco W80 (wheyco GmbH)) in the amount shown in Table 1 below. Powdered fats and oils were produced in the same manner as in Example 1, except that the powder was replaced with
（比較例３）
　実施例１において、糖アルコールの量を後述の表１に示す量に変え、加熱変性済みのホエイたんぱく質を後述の表１に示す量のホエイパウダー（加熱変性していないもの、ホエイパウダー（よつ葉乳業株式会社製））に代えた以外は、実施例１と同様にして、粉末油脂を製造した。 (Comparative example 3)
In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 below, and the heat-denatured whey protein was replaced with whey powder (not heat-denatured) or whey powder (Yotsuba Milk Products) in the amount shown in Table 1 below. Powdered fats and oils were produced in the same manner as in Example 1, except that the powder was replaced with (manufactured by Co., Ltd.)).
（比較例４）
　実施例１において、糖アルコールの量を後述の表１に示す量に変え、ポリグリセリン脂肪酸エステルを後述の表１に示す量のヘキサグリセリン脂肪酸エステル（モノオレート）（ＳＹグリスターＭＯ－５Ｓ、阪本薬品工業株式会社製））に代えた以外は、実施例１と同様にして、粉末油脂を製造した。 (Comparative example 4)
In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 below, and the amount of polyglycerin fatty acid ester was changed to the amount shown in Table 1 below. Powdered fats and oils were produced in the same manner as in Example 1, except that the powder was replaced with (manufactured by Co., Ltd.)).
（比較例５）
　実施例１において、糖アルコールの量を後述の表１に示す量に変え、ポリグリセリン脂肪酸エステルを後述の表１に示す量のヘキサグリセリン脂肪酸エステル（モノステアレート）（ＳＹグリスターＭＳ－５Ｓ、阪本薬品工業株式会社製））に代えた以外は、実施例１と同様にして、粉末油脂を製造した。 (Comparative example 5)
In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 below, and the amount of polyglycerin fatty acid ester was changed to the amount shown in Table 1 below. Powdered fats and oils were produced in the same manner as in Example 1, except that the powder was replaced with (manufactured by Yakuhin Kogyo Co., Ltd.).
（比較例６）
　実施例１において、糖アルコールの量を後述の表１に示す量に変え、ポリグリセリン脂肪酸エステルを用いなかった以外は、実施例１と同様にして、粉末油脂を製造した。 (Comparative example 6)
A powdered fat or oil was produced in the same manner as in Example 1, except that the amount of sugar alcohol was changed to the amount shown in Table 1 below and the polyglycerin fatty acid ester was not used.
　実施例１及び比較例１～６で得られた粉末油脂の組成は、以下のとおりである。
　表１中、「Ａ」～「Ｇ」は、それぞれ下記を表す。
　　・　Ａ　：　加熱変性済みのホエイたんぱく質（微細化処理物）
　　・　Ｂ　：　ホエイたんぱく質（加熱変性及び微細化処理していないもの）
　　・　Ｃ　：　ホエイパウダー（加熱変性していないもの）
　　・　Ｄ　：　デカグリセリン脂肪酸エステル(モノミリステート)（重合度：１０、構成脂肪酸の炭素数１４）
　　・　Ｅ　：　デカグリセリン脂肪酸エステル(モノステアレート)（重合度：１０、構成脂肪酸の炭素数１８）
　　・　Ｆ　：　ヘキサグリセリン脂肪酸エステル(モノオレート)（重合度：６、構成脂肪酸の炭素数１８）
　　・　Ｇ　：　ヘキサグリセリン脂肪酸エステル(モノステアレート)（重合度：６、構成脂肪酸の炭素数１８）
　なお、表１中のＡ～Ｃの量は、ホエイたんぱく質製品の量を表す。実施例１及び比較例２～６におけるＡ～Ｃ成分のホエイたんぱく質としての量は、いずれも１．４質量部である。
　また、表１中のＤ、Ｆ、及びＧの量はポリグリセリン脂肪酸エステルの量を表し、Ｅはポリグリセリン脂肪酸エステル製品の量を表す。実施例１及び比較例１～３におけるＥ成分のポリグリセリン脂肪酸エステルとしての量は、いずれも０．２８質量部である。 The compositions of the powdered oils and fats obtained in Example 1 and Comparative Examples 1 to 6 are as follows.
In Table 1, "A" to "G" each represent the following.
・A: Heat-denatured whey protein (micronized product)
・B: Whey protein (not heat denatured or micronized)
・C: Whey powder (not denatured by heat)
・D: Decaglycerin fatty acid ester (monomyristate) (degree of polymerization: 10, number of carbon atoms in constituent fatty acids 14)
・E: Decaglycerin fatty acid ester (monostearate) (degree of polymerization: 10, number of carbon atoms in constituent fatty acids 18)
・F: Hexaglycerin fatty acid ester (monooleate) (degree of polymerization: 6, number of carbon atoms in constituent fatty acids 18)
・G: Hexaglycerin fatty acid ester (monostearate) (degree of polymerization: 6, number of carbon atoms in constituent fatty acids 18)
Note that the amounts A to C in Table 1 represent the amounts of whey protein products. The amounts of components A to C as whey protein in Example 1 and Comparative Examples 2 to 6 were all 1.4 parts by mass.
Further, the amounts of D, F, and G in Table 1 represent the amount of polyglycerol fatty acid ester, and E represents the amount of the polyglycerol fatty acid ester product. The amount of component E as polyglycerol fatty acid ester in Example 1 and Comparative Examples 1 to 3 was 0.28 parts by mass.
（試験例１）
　実施例１及び比較例１～６で得られた粉末油脂について、下記の試験を行った。 (Test example 1)
The following tests were conducted on the powdered oils and fats obtained in Example 1 and Comparative Examples 1 to 6.
＜試験例１－１：耐熱試験＞
　８０℃の湯４５ｇに前記粉末油脂５ｇを加えて撹拌溶解後、１２０℃で２０分間の加熱処理を行った。その後、市販のインスタントコーヒー０．５ｇを加えて撹拌溶解して溶液を着色し、室温で１時間又は２４時間静置保管後、以下の項目の評価を目視にて実施した。結果を表２及び図１Ａ～１Ｊに示す。 <Test Example 1-1: Heat resistance test>
5 g of the powdered oil and fat was added to 45 g of 80° C. hot water, stirred and dissolved, and then heated at 120° C. for 20 minutes. Thereafter, 0.5 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being left standing at room temperature for 1 hour or 24 hours, the following items were visually evaluated. The results are shown in Table 2 and Figures 1A to 1J.
－凝集物・分離固形物－
　目視にて、以下の基準で評価を行った。
　○　：　凝集物や分離固形物が無い。
　×　：　凝集物や分離固形物がある。 -Agglomerates/separated solids-
Visual evaluation was performed based on the following criteria.
○: No aggregates or separated solids.
×: There are aggregates and separated solids.
－白濁－
　目視にて、以下の基準で評価を行った。
　５　：　白濁が強い。
　４　：　白濁がやや強い。
　３　：　白濁はあるが弱い。
　２　：　白濁がほとんど無い。
　１　：　白濁がまったく無い。 -Cloudy-
Visual evaluation was performed based on the following criteria.
5: Strong cloudiness.
4: Slightly strong cloudiness.
3: There is cloudiness, but it is weak.
2: There is almost no cloudiness.
1: No cloudiness at all.
＜試験例１－２：耐塩試験＞
　８０℃の湯４０ｇに食塩７．５ｇを加えて溶解後、前記粉末油脂２．５ｇを加えて撹拌溶解した。その後、市販のインスタントコーヒー０．２５ｇを加えて撹拌溶解して溶液を着色し、室温で１時間又は２４時間静置保管後、試験例１－１と同様にして、凝集物・分離固形物及び白濁の評価を目視にて実施した。結果を表３及び図２Ａ～２Ｄに示す。 <Test Example 1-2: Salt tolerance test>
After 7.5 g of common salt was added to 40 g of 80° C. hot water and dissolved, 2.5 g of the powdered oil and fat was added and stirred and dissolved. Thereafter, 0.25 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being stored for 1 hour or 24 hours at room temperature, aggregates/separated solids were removed in the same manner as Test Example 1-1. Evaluation of cloudiness was performed visually. The results are shown in Table 3 and Figures 2A to 2D.
＜試験例１－３：耐塩耐熱試験＞
　８０℃の湯４０ｇに食塩７．５ｇを加えて溶解後、前記粉末油脂２．５ｇを加えて撹拌溶解した。次いで、１２０℃で２０分間の加熱処理を行った。その後、市販のインスタントコーヒー０．２５ｇを加えて撹拌溶解して溶液を着色し、室温で１時間又は２４時間静置保管後、試験例１－１と同様にして、凝集物・分離固形物及び白濁の評価を目視にて実施した。結果を表４及び図３Ａ～３Ｋに示す。 <Test Example 1-3: Salt resistance heat resistance test>
After 7.5 g of common salt was added to 40 g of 80° C. hot water and dissolved, 2.5 g of the powdered oil and fat was added and stirred and dissolved. Next, heat treatment was performed at 120° C. for 20 minutes. Thereafter, 0.25 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being stored for 1 hour or 24 hours at room temperature, aggregates/separated solids were removed in the same manner as Test Example 1-1. Evaluation of cloudiness was performed visually. The results are shown in Table 4 and Figures 3A to 3K.
＜試験例１－４：耐酸試験＞
　８０℃の湯４３．２ｇにクエン酸１．７ｇを加えて溶解後、前記粉末油脂５ｇを加えて撹拌溶解した。その後、市販のインスタントコーヒー０．５ｇを加えて撹拌溶解して溶液を着色し、室温で１時間又は２４時間静置保管後、試験例１－１と同様にして、凝集物・分離固形物及び白濁の評価を目視にて実施した。結果を表５及び図４Ａ～４Ｄに示す。 <Test Example 1-4: Acid resistance test>
After 1.7 g of citric acid was added to 43.2 g of 80° C. hot water and dissolved, 5 g of the powdered oil and fat was added and dissolved with stirring. Thereafter, 0.5 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being stored for 1 or 24 hours at room temperature, the aggregates/separated solids were removed in the same manner as in Test Example 1-1. Evaluation of cloudiness was performed visually. The results are shown in Table 5 and Figures 4A to 4D.
＜試験例１－５：耐酸耐熱試験＞
　８０℃の湯４３．２ｇにクエン酸１．７ｇを加えて溶解後、前記粉末油脂５ｇを加えて撹拌溶解した。次いで、１２０℃で２０分間の加熱処理を行った。その後、市販のインスタントコーヒー０．５ｇを加えて撹拌溶解して溶液を着色し、室温で１時間又は２４時間静置保管後、試験例１－１と同様にして、凝集物・分離固形物及び白濁の評価を目視にて実施した。結果を表６及び図５Ａ～５Ｄに示す。 <Test Example 1-5: Acid resistance heat resistance test>
After 1.7 g of citric acid was added to 43.2 g of 80° C. hot water and dissolved, 5 g of the powdered oil and fat was added and dissolved with stirring. Next, heat treatment was performed at 120° C. for 20 minutes. Thereafter, 0.5 g of commercially available instant coffee was added and dissolved with stirring to color the solution, and after being stored for 1 or 24 hours at room temperature, the aggregates/separated solids were removed in the same manner as in Test Example 1-1. Evaluation of cloudiness was performed visually. The results are shown in Table 6 and Figures 5A to 5D.
　試験例１－１～１－５における２４時間静置保管後の結果をまとめたものを以下の表７～８に示す。表７～８中、「凝集物・分離固形物」の「総評／合計」の欄は、試験例１－１～１－５の「凝集物・分離固形物」の評価がすべて「○」の場合には「○」とし、１つでも「×」がある場合は「×」とした。また、「白濁」の「総評／合計」の欄は、試験例１－１～１－５の「白濁」の評価点を合計した数値を表す。 Tables 7 and 8 below summarize the results after 24-hour static storage in Test Examples 1-1 to 1-5. In Tables 7 and 8, in the column ``Overview/Total'' for ``Agglutinates and Separated Solids,'' all evaluations of ``Agglutinates and Separated Solids'' in Test Examples 1-1 to 1-5 are ``○''. If there is one, it is marked as "○", and if there is even one "x", it is marked as "x". In addition, the "overall evaluation/total" column for "white cloudiness" represents the total value of the evaluation scores for "white cloudiness" in Test Examples 1-1 to 1-5.
（実施例２～１７）
　実施例１において、使用する成分及びその量を後述の表９～１１に記載の成分及びその量に変えた以外は、実施例１と同様にして、粉末油脂を製造した。
　実施例２～１７で得られた粉末油脂の組成は、以下のとおりである。 (Examples 2 to 17)
Powdered fats and oils were produced in the same manner as in Example 1, except that the ingredients and amounts used in Example 1 were changed to those listed in Tables 9 to 11 below.
The compositions of the powdered oils and fats obtained in Examples 2 to 17 are as follows.
　表９～１１中、「Ａ」、「Ｄ」、「Ｅ」は、それぞれ下記を表す。
　　・　Ａ　：　加熱変性済みのホエイたんぱく質（微細化処理物）
　　・　Ｄ　：　デカグリセリン脂肪酸エステル(モノミリステート)（重合度：１０、構成脂肪酸の炭素数１４）
　　・　Ｅ　：　デカグリセリン脂肪酸エステル(モノステアレート)（重合度：１０、構成脂肪酸の炭素数１８）
　なお、表９～１１中のＡの量は、ホエイたんぱく質製品の量を表す。ホエイたんぱく質としての量は、実施例２、３、８～１７は１．４質量部、実施例４は１．１質量部、実施例５は２．０質量部、実施例６は０．７質量部、実施例７は２．８質量部である。
　また、表９～１１中のＤの量はポリグリセリン脂肪酸エステルの量を表し、Ｅはポリグリセリン脂肪酸エステル製品の量を表す。Ｅ成分のポリグリセリン脂肪酸エステルとしての量は、実施例２～７、１２～１５は０．２８質量部、実施例８は０．２質量部、実施例９は０．７質量部、実施例１０は０．１質量部、実施例１１は０．４１質量部、実施例１６は１．４８質量部である。 In Tables 9 to 11, "A", "D", and "E" each represent the following.
・A: Heat-denatured whey protein (micronized product)
・D: Decaglycerin fatty acid ester (monomyristate) (degree of polymerization: 10, number of carbon atoms in constituent fatty acids 14)
・E: Decaglycerin fatty acid ester (monostearate) (degree of polymerization: 10, number of carbon atoms in constituent fatty acids 18)
Note that the amount of A in Tables 9 to 11 represents the amount of whey protein product. The amount of whey protein is 1.4 parts by mass for Examples 2, 3, 8 to 17, 1.1 parts by mass for Example 4, 2.0 parts by mass for Example 5, and 0.7 parts by mass for Example 6. Parts by mass, Example 7 is 2.8 parts by mass.
Further, the amount of D in Tables 9 to 11 represents the amount of polyglycerol fatty acid ester, and E represents the amount of the polyglycerol fatty acid ester product. The amount of component E as polyglycerin fatty acid ester is 0.28 parts by mass for Examples 2 to 7 and 12 to 15, 0.2 parts by mass for Example 8, 0.7 parts by mass for Example 9, and 10 is 0.1 part by mass, Example 11 is 0.41 part by mass, and Example 16 is 1.48 part by mass.
（試験例２）
　実施例１～１７で得られた粉末油脂について、下記の試験を行った。 (Test example 2)
The following tests were conducted on the powdered oils and fats obtained in Examples 1 to 17.
＜試験例２－１：耐熱試験＞
　室温で２４時間静置保管後のものを評価した以外は、試験例１－１と同様にして、耐熱試験を行った。結果を表１２～１６、図６Ａ～６Ｅに示す。 <Test Example 2-1: Heat resistance test>
A heat resistance test was conducted in the same manner as in Test Example 1-1, except that the samples were evaluated after being stored for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 6A to 6E.
＜試験例２－２：耐塩試験＞
　室温で２４時間静置保管後のものを評価した以外は、試験例１－２と同様にして、耐塩試験を行った。結果を表１２～１６、図７Ａ～７Ｅに示す。 <Test Example 2-2: Salt resistance test>
A salt resistance test was conducted in the same manner as in Test Example 1-2, except that the samples were evaluated after being left standing for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 7A to 7E.
＜試験例２－３：耐塩耐熱試験＞
　室温で２４時間静置保管後のものを評価した以外は、試験例１－３と同様にして、耐塩耐熱試験を行った。結果を表１２～１６、図８Ａ～８Ｅに示す。 <Test Example 2-3: Salt resistance heat resistance test>
A salt resistance and heat resistance test was conducted in the same manner as in Test Example 1-3, except that the test sample was evaluated after being stored for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 8A to 8E.
＜試験例２－４：耐酸試験＞
　室温で２４時間静置保管後のものを評価した以外は、試験例１－４と同様にして、耐酸試験を行った。結果を表１２～１６、図９Ａ～９Ｅに示す。 <Test Example 2-4: Acid resistance test>
An acid resistance test was conducted in the same manner as in Test Example 1-4, except that the test samples were evaluated after being stored for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 9A to 9E.
＜試験例２－５：耐酸耐熱試験＞
　室温で２４時間静置保管後のものを評価した以外は、試験例１－５と同様にして、耐酸耐熱試験を行った。結果を表１２～１６、図１０Ａ～１０Ｅに示す。 <Test Example 2-5: Acid resistance heat resistance test>
An acid resistance and heat resistance test was conducted in the same manner as in Test Example 1-5, except that the test sample was evaluated after being stored for 24 hours at room temperature. The results are shown in Tables 12 to 16 and Figures 10A to 10E.
　試験例２－１～２－５の結果をまとめたものを以下の表１２～１６に示す。表１２～１６中、「凝集物・分離固形物」の「総評／合計」の欄は、試験例２－１～２－５の「凝集物・分離固形物」の評価がすべて「○」の場合には「○」とし、１つでも「×」がある場合は「×」とした。また、「白濁」の「総評／合計」の欄は、試験例２－１～２－５の「白濁」の評価点を合計した数値を表す。 The results of Test Examples 2-1 to 2-5 are summarized in Tables 12 to 16 below. In Tables 12 to 16, the "Overview/Total" column for "Agglomerates/Separated Solids" shows that all evaluations of "Agglutinates/Separated Solids" in Test Examples 2-1 to 2-5 are "○". If there is one, it is marked as "○", and if there is even one "x", it is marked as "x". In addition, the "overall evaluation/total" column for "white cloudiness" represents the total value of the evaluation scores for "white cloudiness" in Test Examples 2-1 to 2-5.
　以上の結果から、本発明の粉末油脂は、高塩分条件、低ｐＨ条件、及び加熱条件のすべての条件において、凝集物の発生を抑制することができ、また、対象物に白濁を付与することが可能であり、更には、経時での乳化安定性も良好であることが確認された。 From the above results, the powdered fats and oils of the present invention can suppress the generation of aggregates under all conditions including high salt conditions, low pH conditions, and heating conditions, and can also suppress the formation of cloudy objects. It was also confirmed that the emulsion stability over time was also good.
　本出願は、２０２２年５月２０日に出願した日本国特許出願２０２２－０８３１９６号及び２０２３年４月２１日に出願した日本国特許出願２０２３－０７０３７１号に基づく優先権を主張するものであり、日本国特許出願２０２２－０８３１９６号及び日本国特許出願２０２３－０７０３７１号の全内容を本出願に援用する。

  This application claims priority based on Japanese Patent Application No. 2022-083196 filed on May 20, 2022 and Japanese Patent Application No. 2023-070371 filed on April 21, 2023. The entire contents of Japanese Patent Application No. 2022-083196 and Japanese Patent Application No. 2023-070371 are incorporated into this application.

Claims (8)

  1. 　加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルとを含有することを特徴とする粉末油脂。 A powdered oil or fat characterized by containing heat-denatured whey protein and polyglycerin fatty acid ester with a degree of polymerization of 10 or more.
  2. 　前記重合度１０以上のポリグリセリン脂肪酸エステルの構成脂肪酸の炭素数が１４以上である請求項１に記載の粉末油脂。 The powdered fat or oil according to claim 1, wherein the constituent fatty acids of the polyglycerin fatty acid ester having a degree of polymerization of 10 or more have 14 or more carbon atoms.
  3. 　前記加熱変性済みホエイたんぱく質が微細化処理物である請求項１から２のいずれかに記載の粉末油脂。 The powdered fat or oil according to any one of claims 1 to 2, wherein the heat-denatured whey protein is a micronized product.
  4. 　有機酸モノグリセライドを更に含有する請求項１から２のいずれかに記載の粉末油脂。 The powdered oil or fat according to any one of claims 1 to 2, further comprising an organic acid monoglyceride.
  5. 　対象物に白濁を付与するために用いられるものである請求項１から２のいずれかに記載の粉末油脂。 The powdered oil or fat according to any one of claims 1 to 2, which is used to impart cloudiness to an object.
  6. 　カゼインたんぱく質を含まない請求項１から２のいずれかに記載の粉末油脂。 The powdered oil or fat according to any one of claims 1 to 2, which does not contain casein protein.
  7. 　糖アルコール、澱粉分解物、及び乳糖からなる群から選択される１種以上を更に含有する請求項１から２のいずれかに記載の粉末油脂。 The powdered oil or fat according to any one of claims 1 to 2, further comprising one or more selected from the group consisting of sugar alcohols, starch decomposition products, and lactose.
  8. 　加熱変性済みのホエイたんぱく質と、重合度１０以上のポリグリセリン脂肪酸エステルとを含有する乳化液を噴霧乾燥することを含むことを特徴とする粉末油脂の製造方法。 A method for producing powdered oil and fat, which comprises spray-drying an emulsion containing heat-denatured whey protein and polyglycerin fatty acid ester with a degree of polymerization of 10 or more.
PCT/JP2023/016502 2022-05-20 2023-04-26 Powdered fat/oil and method for producing same WO2023223794A1 (en)

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JP2022083196 2022-05-20
JP2022-083196 2022-05-20
JP2023-070371 2023-04-21
JP2023070371A JP2023171271A (en) 2022-05-20 2023-04-21 Powdery oil and fat and method for producing the same

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000119688A (en) * 1998-03-05 2000-04-25 Taiyo Kagaku Co Ltd Powdery oil and fat
JP2003535609A (en) * 2000-06-22 2003-12-02 ザ プロクター アンド ギャンブル カンパニー Insoluble protein particles
JP2018019628A (en) * 2016-08-02 2018-02-08 ミヨシ油脂株式会社 Powdery fat for heat sterilized beverage, and heat sterilized beverage using the same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000119688A (en) * 1998-03-05 2000-04-25 Taiyo Kagaku Co Ltd Powdery oil and fat
JP2003535609A (en) * 2000-06-22 2003-12-02 ザ プロクター アンド ギャンブル カンパニー Insoluble protein particles
JP2018019628A (en) * 2016-08-02 2018-02-08 ミヨシ油脂株式会社 Powdery fat for heat sterilized beverage, and heat sterilized beverage using the same

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