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WO2018020812A1 - Composition de matière grasse/d'huile en poudre et son procédé de production - Google Patents

Composition de matière grasse/d'huile en poudre et son procédé de production Download PDF

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Publication number
WO2018020812A1
WO2018020812A1 PCT/JP2017/019654 JP2017019654W WO2018020812A1 WO 2018020812 A1 WO2018020812 A1 WO 2018020812A1 JP 2017019654 W JP2017019654 W JP 2017019654W WO 2018020812 A1 WO2018020812 A1 WO 2018020812A1
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WIPO (PCT)
Prior art keywords
emulsifier
mass
oil
fat
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2017/019654
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English (en)
Japanese (ja)
Inventor
隆宏 徳地
美咲 辻
雅博 井上
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J Oil Mills Inc
Original Assignee
J Oil Mills Inc
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Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to JP2018529387A priority Critical patent/JPWO2018020812A1/ja
Priority to CN201780044467.8A priority patent/CN109475140A/zh
Publication of WO2018020812A1 publication Critical patent/WO2018020812A1/fr
Anticipated expiration legal-status Critical
Priority to JP2022032494A priority patent/JP7358535B2/ja
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils

Definitions

  • the present invention relates to a powdered oil / fat composition and a method for producing the same, and more particularly to a powdered oil / fat composition excellent in cold water dispersibility and a method for producing the same.
  • Powdered oils and fats in which oily components are coated with water-soluble components are widely used.
  • Powdered fats and oils are produced by drying an edible fat and oil emulsion mixed with emulsifiers and excipients.
  • casein which is a kind of milk protein has been used as an emulsifier for producing the emulsion.
  • edible oil and fat and diacetyl tartaric acid ester monoglyceride are added to an aqueous sodium caseinate solution having a pH of 7 or less, and the mixture is stirred and emulsified to obtain an O / W emulsion of the edible oil and fat.
  • the manufacturing method of the powdered fats and oils characterized by converting is disclosed. According to this production method, the emulsion in the middle of production is stabilized, and problems such as color burn caused by heat during powdering and a bad odor due to decomposition are solved.
  • Patent Document 2 discloses a powdered fat and oil characterized by containing an oil and fat, water, diacetyltartaric acid monoglyceride, a base and / or a salt, and powdered O / W type emulsified fat having a pH of 2.0 to 12.0. Are listed. Since this powdered fat does not cause a blocking phenomenon even after long-term storage, it is easy to handle and can suppress variations in quality when used for breadmaking.
  • Patent Document 3 describes a powder oil composition comprising, as main components, medium-chain saturated fatty acid triglycerides and / or edible oils and fats based on these, and starch hydrolysates and organic acid monoglycerides.
  • This powdery fat composition has high calories, low protein and low minerals, and is excellent in dispersibility.
  • Patent Document 4 proposes a protein-free powdery fat composition comprising (A) edible fat and oil, (B) octenyl succinic esterified starch, and (C) trehalose as main components. This composition can provide a high-calorie processed food material without adding an emulsifier such as protein or organic acid monoglyceride.
  • Patent Document 5 contains an oily component, gum arabic and sugars, the weight ratio of oily component to gum arabic is 2: 1 to 1: 5, and the weight ratio of gum arabic to sugars is 5: 1 to 1: 100. It proposes the powdery fat composition characterized by being. This powdery fat composition does not contain protein, does not exude oily components, and has good solubility in water.
  • Patent Document 6 discloses a powder creamer in the form of granulated creamer particles, each of which has a sweetener, a cold water dispersible or water soluble protein and a light flavor and a melting point below 10 ° C. Said powder creamer is described containing an emulsifier selected from edible oils, succinylated monoglycerides or mixtures of distilled monoglycerides and diacetyl tartaric acid esters of monodiglycerides. This powder creamer exhibits cold water solubility.
  • An object of the present invention is to provide a powdery fat composition having excellent cold water dispersibility without using milk protein such as casein as an emulsifier.
  • the present invention is a powdered oil composition comprising an oil and fat, an emulsifier and an excipient,
  • the emulsifier comprises (a) diacetyltartaric acid monoglyceride, (b) an emulsifier having an HLB higher than 9.5 (excluding diacetyltartaric acid monoglyceride) and / or (c) an emulsifier having an HLB of 9.5 or less (diacetyltartaric acid monoglyceride).
  • Content of the said fats and oils in a powdery fat composition is 5 mass% or more and 80 mass% or less,
  • the content of the emulsifier (a) is 0.5 to 15 parts by mass with respect to 100 parts by mass of the fat and oil.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 1
  • the mass ratio of the emulsifier (c) to the emulsifier (a) is 0 to 0.35, provided that the mass ratio is not 0 at the same time
  • the total content of the said emulsifier (a), (b) and (c) is 30 mass parts or less with respect to 100 mass parts of said fats and oils
  • the content of the emulsifier (a) is 0.3 to 20 parts by mass with respect to 100 parts by mass of the fat and oil.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 3
  • the mass ratio of the emulsifier (c) to the emulsifier (a) is 0 to 4, provided that the mass ratio is not 0 at the same time
  • And total content of the said emulsifier (a), (b) and (c) is 35 mass parts or less with respect to 100 mass parts of said fats and oils, and (iii) Content of the said fats and oils is 5 mass% If less than 33% by mass,
  • the content of the emulsifier (a) is 0.1 to 25 parts by mass with respect to 100 parts by mass of the fat and oil.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 15,
  • the mass ratio of the emulsifier (c) to the emulsifier (a) is 0-12, provided that the mass ratio is not 0 at the same time,
  • the total content of the said emulsifier (a), (b) and (c) is 50 mass parts or less with respect to 100 mass parts of said fats and oils,
  • the powder oil composition is provided.
  • the powdered oil / fat composition of the present invention contains the emulsifier (a) as an essential component, and further contains at least one of the emulsifiers (b) and (c) as an essential component.
  • HLB Hydrophile-Lipophile Balance (hydrophilic / lipophilic balance).
  • HLB is an index that shows the balance between hydrophilicity and lipophilicity of emulsifiers that have both hydrophilicity and lipophilicity, when a substance having no hydrophilic group is divided into 0 and a substance having only a hydrophilic group is divided into 20. is there.
  • the larger the HLB of the emulsifier the better the hydrophilicity and the easier it is to dissolve in water.
  • the smaller the HLB of the emulsifier the better the lipophilicity and the less it becomes soluble in water.
  • the 50% fat sphere diameter of the powdered oil / fat composition is preferably 0.05 to 3 ⁇ m.
  • the following formula of the powdered fat composition Is preferably 0.3 to 6 ⁇ m.
  • the emulsifier (b) is preferably at least one selected from the group consisting of sucrose fatty acid ester, polysorbate, and polyglycerin fatty acid ester.
  • the emulsifier (c) is preferably at least one selected from the group consisting of monoglycerin fatty acid esters, sorbitan fatty acid esters, and organic acid monoglycerides.
  • the fats and oils include at least one selected from the group consisting of palm oil, soybean oil, corn oil, rapeseed oil, medium chain fatty acid triglyceride and palm kernel extremely hardened oil.
  • the excipient is at least one selected from the group consisting of, for example, corn syrup, dextrin, glucose, isomerized sugar and powdered candy.
  • the present invention is also a method for producing a powdered oil and fat composition, (1) A step of obtaining a raw material mixture by adding water to fats and oils, an emulsifier, and an excipient, (2) emulsifying the raw material mixture to obtain an emulsion, and (3) powder drying the emulsion,
  • the emulsifier comprises (a) diacetyltartaric acid monoglyceride, (b) an emulsifier having an HLB higher than 9.5 (excluding diacetyltartaric acid monoglyceride) and / or (c) an emulsifier having an HLB of 9.5 or less (diacetyltartaric acid monoglyceride).
  • Content of the said fats and oils in a powdery fat composition is 5 mass% or more and 80 mass% or less,
  • the content of the emulsifier (a) is 0.5 to 15 parts by mass with respect to 100 parts by mass of the fat and oil.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 1
  • the mass ratio of the emulsifier (c) to the emulsifier (a) is 0 to 0.35, provided that the mass ratio is not 0 at the same time
  • the total content of the said emulsifier (a), (b) and (c) is 30 mass parts or less with respect to 100 mass parts of said fats and oils
  • the content of the emulsifier (a) is 0.3 to 20 parts by mass with respect to 100 parts by mass of the fat and oil.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 3
  • the mass ratio of the emulsifier (c) to the emulsifier (a) is 0 to 4, provided that the mass ratio is not 0 at the same time
  • And total content of the said emulsifier (a), (b) and (c) is 35 mass parts or less with respect to 100 mass parts of said fats and oils, and (iii) Content of the said fats and oils is 5 mass% If less than 33% by mass,
  • the content of the emulsifier (a) is 0.1 to 25 parts by mass with respect to 100 parts by mass of the fat and oil.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 15,
  • the mass ratio of the emulsifier (c) to the emulsifier (a) is 0-12, provided that the mass ratio is not 0 at the same time,
  • the total content of the said emulsifier (a), (b) and (c) is 50 mass parts or less with respect to 100 mass parts of said fats and oils,
  • the manufacturing method of the said powdery fat composition is provided.
  • the step of obtaining the mixture of (1) (1) -1 A step of mixing an emulsifier having an HLB of 7 or more and the excipient with water to obtain an aqueous mixture, (1) -2 a step of mixing the emulsifier having an HLB of less than 7 with the oil to obtain an oil-based mixture; and (1) -3 It is preferable to include a step of mixing the aqueous mixture and the oil mixture to obtain the raw material mixture.
  • the powdered fat composition of the present invention becomes a powdered fat composition without using milk protein such as casein and is excellent in cold water dispersibility.
  • This powdery fat composition can be suitably used for processing materials such as creaming powder for coffee / tea, confectionery, soup, seasoning and the like.
  • the oil and fat of the powdered oil and fat composition of the present invention can be used without particular limitation as long as it is used as an edible oil.
  • examples include vegetable oils such as palm oil, soybean oil, corn oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, palm kernel oil, coconut oil, olive oil; animals such as beef tallow, lard, milk fat, fish oil, etc.
  • Oils, medium-chain fatty acid triglycerides; and hardened oils of these oils for example, palm kernel extremely hardened oil), transesterified oils, or fractionated oils and fats, such as palm oil, soybean oil, corn oil, rapeseed oil, and medium-chain fatty acid triglycerides And at least one selected from the group consisting of palm kernel extremely hardened oils.
  • the fats and oils may be used singly or in combination of two or more.
  • the melting point of the fat is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, further preferably 20 ° C. or higher, most preferably 30 ° C. or higher. In particular, by making the melting point of the oil and fat within a predetermined range, the emulsion stability during production becomes good.
  • the content (oil content) of the fat and oil in the powdered fat and oil composition of the present invention is 5% by mass or more and 80% by mass or less, preferably 10% by mass or more and 60% by mass or less, more preferably 10% by mass or more. It is 50 mass% or less.
  • the powdered fat composition of the present invention contains diacetyltartaric acid monoglyceride as an emulsifier (a). As shown in Comparative Examples 1 and 2, the effect of the present invention cannot be obtained even when diacetyltartaric acid monoglyceride is replaced with another emulsifier having the same HLB level. Therefore, the powdered fat composition of the present invention contains the emulsifier (a) as an essential component.
  • the HLB of diacetyltartaric acid monoglyceride is usually 8 to 10, preferably 9.2 to 9.8, more preferably 9.5.
  • the acid value of the diacetyltartaric acid monoglyceride is preferably 90 to 120, more preferably 95 to 105.
  • an acid value means the value measured according to the "standard oil-and-fat analysis test method 2.3.1 acid value”.
  • the saponification value of the diacetyltartaric acid monoglyceride is preferably 400 to 600, more preferably 450 to 550.
  • a saponification value means the value measured according to the "standard oil-and-fat analysis test method 2.3.2 saponification value”.
  • Diacetyl tartaric acid monoglyceride may be a commercially available product, for example, product name Poem W-60 (manufactured by Riken Vitamin Co., Ltd.).
  • the powdered fat composition of the present invention has good cold water dispersibility by setting the emulsifier (a) to a predetermined amount.
  • the content of the emulsifier (a) in the powdered fat composition of the present invention varies depending on the content of the fat in the powdered fat composition.
  • the appropriate amount of emulsifier is divided into cases according to the content of fats and oils.
  • the content of the oil and fat in the powdered oil and fat composition is 40% by mass or more and 80% by mass or less
  • the content of the emulsifier (a) is 0.5 to 100 parts by mass with respect to 100 parts by mass of the oil or fat. 15 parts by mass, preferably 1.5 to 13 parts by mass, more preferably 2.5 to 12 parts by mass.
  • the content of the emulsifier (a) is 0.3 to 20 parts by mass, preferably 0.8 to 20 parts by mass, more preferably 0.8 to 18 parts by mass.
  • the content of the emulsifier (a) is 0.1 to 100 parts by mass with respect to 100 parts by mass of the oil or fat. 25 parts by mass, preferably 0.2 to 20 parts by mass, more preferably 0.2 to 17 parts by mass.
  • Including the emulsifier (b) (excluding diacetyltartaric acid monoglyceride) having an HLB higher than 9.5 in the powdered fat composition of the present invention may make the fat sphere diameter of the powdered fat composition moderate. It is preferable in that it can improve cold water dispersibility and whiteness and can suppress oil floating during water dispersion.
  • Examples of the emulsifier (b) include polyglycerin fatty acid ester, polysorbate, and sucrose fatty acid ester.
  • Examples of constituent fatty acids of these emulsifiers include lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18), oleic acid (C18), behenic acid (C22), erucic acid ( C22) and the like.
  • the emulsifier (b) is preferably at least one selected from polyglycerin fatty acid esters, polysorbates, and sucrose fatty acid esters.
  • the emulsifier (b) may be commercially available, as a polyglycerol fatty acid ester, Sunsoft Q-12S (HLB15.5, Taiyo Kagaku Co., Ltd.), Poem J-0021 (HLB15.5, Riken Vitamin Co., Ltd.); As polysorbate, Emazole O-120V (HLB15, manufactured by Kao Corporation); As sucrose fatty acid ester, Ryoto Sugar ester S-1670 (HLB16, manufactured by Mitsubishi Chemical Foods), DK ester F-160 (HLB15, Daiichi Kogyo) And DK ester F-140 (HLB13, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) and DK ester F-110 (HLB11, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.).
  • the emulsifier (b) may be used alone or in combination of two or more.
  • the HLB of the emulsifier (b) is
  • the content of the emulsifier (b) in the powder fat composition of the present invention varies depending on the fat content in the powder fat composition. Below, the appropriate amount of emulsifier (b) is divided according to the content of fats and oils.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 1, preferably 0. It is -0.7, More preferably, it is 0.05-0.55.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 3, preferably 0. It is -2.5, More preferably, it is 0.01-1.8.
  • the mass ratio of the emulsifier (b) to the emulsifier (a) is 0 to 15, preferably 0. -10, more preferably 0.5-8, and even more preferably 0.5-6.
  • Including the emulsifier (c) (except for diacetyltartaric acid monoglyceride) having an HLB of 9.5 or less in the powdered fat composition of the present invention is preferable in terms of preventing oil floating. Furthermore, the use of both the emulsifiers (b) and (c) in the powdered fat composition of the present invention can make the fat sphere diameter of the powdered fat composition suitable for cooling water dispersibility and whiteness. It is preferable at the point which can improve oil and can suppress the oil floating at the time of water dispersion.
  • Examples of the emulsifier (c) include organic acid monoglyceride, sorbitan fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin.
  • Examples of constituent fatty acids of these emulsifiers include lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18), oleic acid (C18), behenic acid (C22), erucic acid ( C22) and the like.
  • organic acid constituting the organic acid monoglyceride examples include acetic acid, citric acid, succinic acid and the like, preferably citric acid or succinic acid.
  • the emulsifier (c) is preferably at least one selected from organic acid monoglycerides, sorbitan fatty acid esters, and monoglycerin fatty acid esters.
  • the emulsifier (c) may be a commercially available one. 621B (HLB9.5, manufactured by Taiyo Kagaku Co., Ltd.) and Sunsoft No.
  • the content of the emulsifier (c) in the powdered fat composition of the present invention varies depending on the content of the fat in the powdered fat composition. Below, the appropriate amount of emulsifier (c) is divided according to the content of fats and oils.
  • the mass ratio of the emulsifier (c) to the emulsifier (a) is 0 to 0.35, preferably Is 0 to 0.15, more preferably 0.01 to 0.15.
  • the weight ratio of the emulsifier (c) to the emulsifier (a) is 0 to 4, preferably 0. -3, more preferably 0.01-2.5.
  • the mass ratio of the emulsifier (c) to the emulsifier (a) is 0 to 12, preferably 0. -10, more preferably 0.05-10.
  • the powdered fat composition of the present invention is improved in cold water dispersibility and good in taste by setting the total content of emulsifiers (a), (b) and (c) within a predetermined range.
  • the total content of the emulsifiers (a), (b) and (c) in the powdered oil / fat composition of the present invention varies depending on the content of the oil / fat. Below, the total content of an emulsifier is classified according to the content of fats and oils.
  • the total content of an emulsifier (a), (b) and (c) is with respect to 100 mass parts of fats and oils. 30 parts by mass or less, preferably 1 part by mass or more and 14 parts by mass or less, more preferably 2 parts by mass or more and 13 parts by mass or less.
  • the total content of the emulsifiers (a), (b) and (c) is 100 parts by weight of the fat / oil. 35 parts by mass or less, preferably 0.5 parts by mass or more and 30 parts by mass or less, more preferably 0.5 parts by mass or more and 25 parts by mass or less.
  • the total content of an emulsifier (a), (b) and (c) is 100 mass parts of fats and oils. And 50 parts by mass or less, preferably 0.3 parts by mass or more and 50 parts by mass or less, more preferably 0.3 parts by mass or more and 35 parts by mass or less.
  • the excipient contained in the powdery fat composition of the present invention is used to form a powdered fat composition mainly by coating the oily component and prevent the oily component from oozing out.
  • excipients include starch sugar, starch syrup, flour candy, corn syrup, sucrose, glucose (glucose), maltose (maltose), lactose (lactose), fructose (fructose), galactose, trehalose, dextrin, Sugars such as sodium alginate and carrageenan; sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, lactitol, palatinit, and reduced starch syrup; wheat flour; starches such as potato starch, corn starch, flour starch; gelatin; xanthan gum, guar gum, gum arabic And gum quality such as tragacanth gum. These excipients may be used alone or in combination of two or more.
  • the excipient is preferably a saccharide, more preferably at least one selected from the group consisting of corn syrup, dextrin, glucose, isomerized sugar and powdered candy, and more preferably selected from corn syrup and dextrin.
  • a saccharide more preferably at least one selected from the group consisting of corn syrup, dextrin, glucose, isomerized sugar and powdered candy, and more preferably selected from corn syrup and dextrin.
  • the average molecular weight of the saccharide is preferably 400 to 20,000, more preferably 400 to 4,100.
  • the dextrose equivalent (DE) of the saccharide is preferably 10 or more and 50 or less, more preferably 10 or more and 40 or less, and further preferably 10 or more and 35 or less.
  • the content of the excipient in the powdery fat composition of the present invention may usually be 20 to 90% by mass, preferably 30 to 85% by mass, more preferably 40 to 70% by mass.
  • a powdery fat composition having good cold water dispersibility and good storage stability can be obtained.
  • the powdered fats and oils composition of the present invention may contain an auxiliary agent widely used for the powdered fats and oils composition as long as the effects of the present invention are not impaired.
  • auxiliaries include pH adjusters such as dipotassium hydrogen phosphate, dipotassium sulfate and sodium citrate; antioxidants such as tocopherol; sweeteners other than the above excipients; stabilizers; Coloring agents; calcium carbonate, titanium dioxide and the like.
  • the 50% fat sphere diameter of the powdered oil / fat composition is usually 0.05 to 3 ⁇ m, preferably 0.05 to 2 ⁇ m, and particularly preferably 0.05 to 1 ⁇ m. By setting the 50% fat sphere diameter within a predetermined range, it is possible to obtain a powdery fat composition having good cold water dispersibility.
  • the following formula of the powdered fat composition Is normally 0.3 to 6 ⁇ m, preferably 0.4 to 5 ⁇ m, and particularly preferably 0.4 to 4 ⁇ m.
  • a cold oil dispersibility is good, and a powdery fat composition having good storage stability can be obtained.
  • the powdered fat composition of the present invention includes, for example, the following steps: (1) A step of obtaining a raw material mixture by adding water to fats and oils, an emulsifier, and an excipient, (2) The raw material mixture is emulsified to obtain an emulsion, and (3) the emulsion is powder-dried.
  • the amount of water to be added is usually 30 to 200 parts by mass, preferably 30 to 150 parts by mass with respect to 100 parts by mass in total of the fats and oils, the emulsifier and the excipient.
  • the step (2) may be a general-purpose method, such as a homogenizer, a homomixer, a high-pressure emulsifier, a high-pressure homogenizer, a colloid mill, or a cutter mixer.
  • the step (3) may be a general-purpose method such as vacuum drying, vacuum freeze drying, vacuum belt drying, vacuum drum drying, spray drying using a spray dryer, or the like.
  • the powdered fat composition of the present invention comprises instant creaming powder used for coffee, tea, chocolate drinks, milk shakes, etc .; ingredients of powdered foods such as powdered whipped cream and powdered soup; foods such as confectionery, bread, noodles and processed meat products It can be used for processing materials.
  • a powdered fat composition was prepared by the following procedure.
  • First, the raw material mixture was obtained by adding and mixing oil and fat, an emulsifier, an excipient
  • For mixing an emulsifier having an HLB of 7 or more and the above-mentioned excipient are mixed with water to obtain an aqueous mixture, while an emulsifier having an HLB of less than 7 is mixed with fats and oils to obtain an oil-based mixture.
  • the raw material mixture was obtained by stirring.
  • a pH adjuster (dipotassium hydrogen phosphate) was added to 0.8 parts by mass with respect to 1 part by mass of diacetyltartaric acid monoglyceride.
  • the excipient was the balance obtained by subtracting fats and oils, emulsifier and pH adjuster from 100 parts by mass.
  • the raw material mixture was treated with a high pressure emulsifier (product name: LAB-2000, manufactured by SPX Flow Technology Co., Ltd.) at 500 bar to obtain an O / W type emulsion.
  • the obtained oil and fat composition is obtained by dry-pulverizing the obtained emulsion using a spray dryer (product name: B-290, manufactured by Nihon Büch Co., Ltd., INLET 175 ° C., pump output 50%, spraying air flow rate 600 L / hour). Obtained.
  • the 10% fat globule diameter, 90% fat globule diameter, and 50% fat globule diameter are the particle diameters that intersect the horizontal axis of 10% in the distribution curve with the horizontal axis representing the particle diameter and the vertical axis representing the cumulative percentage. , 90% of the particle diameter intersecting the horizontal axis, and 50% of the particle diameter intersecting the horizontal axis.
  • the dispersion ratio (%) of the powdery fat composition in cold water (5 ° C.) was measured by the following procedure. First, 5 g of the powdered fat / oil composition is added to a 200 mL beaker containing 50 g of water at 5 ° C., and a temperature control magnetic stirrer (product name: Cool Stirrer CPS-300, manufactured by Synics Co., Ltd.) is used. The mixture was stirred for 30 seconds at 5 ° C. and a stirring speed of 600 rpm. Immediately after stirring, the mixture was passed through 3 stages of ⁇ 75 mm stainless steel sieves (openings 250 ⁇ m, 125 ⁇ m and 75 ⁇ m) and filtered.
  • a temperature control magnetic stirrer product name: Cool Stirrer CPS-300, manufactured by Synics Co., Ltd.
  • the Brix of the obtained filtrate was measured three times using a saccharimeter (product name: POCKET REFRACTOMETER ModeS, manufactured by Atago Co., Ltd.). This operation was repeated three times, and the average value thereof was taken as the analysis value.
  • the cold water dispersion is given by the following formula: Determined by
  • the cold water dispersibility of the powder oil composition of the present invention was evaluated using a powder oil composition containing sodium caseinate as a control.
  • Cold water dispersibility varies depending on the content of fats and oils. Then, about the fats and oils composition of oil and fat content 20, 35, and 45 mass%, the powdered fats and oils composition (control
  • a powdered oil / fat composition (control) containing sodium caseinate was prepared as follows. 75.9, 59.4, or 48.4 parts by weight of excipient (corn syrup (solid content)) in 2.1 parts by weight of water (including water contained in corn syrup), 2.1 parts by weight of dipotassium hydrogen phosphate Parts, sodium caseinate 2, 3.5, or 4.5 parts by mass, fats and oils 20, 35, or 45 parts by mass were blended. The two were combined and stirred, and further treated with a high-pressure emulsifier (same as above) at 500 bar to obtain an O / W type emulsion.
  • the obtained emulsion was dried and powdered with a spray dryer (same as above) to obtain a powdered oil / fat composition (control).
  • the fat globule diameter distribution, 50% fat globule diameter and cold water dispersion of the control powdered fat composition were measured. The results are shown in Table 4.
  • Examples 1 to 3 Change test of emulsifier with oil content of 45%
  • Emulsifier (a) comprising HLB 9.5 poem W-60
  • emulsifier (b) comprising DK ester F-160 of HLB 15.0 and / or emazol P-10V of HLB 6.7
  • Compositions (Examples 1-3) were prepared according to the preparation method described above.
  • powder oil compositions were prepared by replacing the emulsifier (a) with three types of emulsifiers (c) having relatively close HLB (Comparative Examples 1 to 4). The fat globule diameter distribution, the 50% fat globule diameter, and the cold water dispersion rate after spray drying of these powdered oil and fat compositions were measured.
  • the ratio (b) / (a) is the mass ratio of the emulsifier (b) to the emulsifier (a)
  • the ratio (c) / (a) is the mass ratio of the emulsifier (c) to the emulsifier (a).
  • the total emulsifier amount (% oil) corresponds to the total content (parts by mass) of the emulsifiers (a), (b) and (c) with respect to 100 parts by mass of the fats and oils.
  • Table 6 shows that the powdered fats and oil compositions of Comparative Examples 1 and 2 containing the emulsifier (c) having the same HLB but different from the emulsifier (a) have a large 50% fat globule diameter after spray drying. Wide spherical diameter distribution.
  • the 50% fat globule diameter is further increased and the fat globule diameter distribution is further broadened. The cold water dispersibility of the powdered fat composition of these comparative examples is not improved.
  • the powdered fat composition of the present invention containing the emulsifier (a) of Examples 1 to 3 has extremely 50% fat sphere diameters after spray drying of 0.52 ⁇ m, 1.07 ⁇ m, and 0.58 ⁇ m, respectively.
  • the small and fat globule diameter distribution is 0.73 ⁇ m, 1.93 ⁇ m, and 1.97 ⁇ m, respectively, and very narrow. It can be seen that the cold water dispersibility of the examples was remarkably improved as compared with Comparative Examples 1 to 4.
  • the improvement of the cold water dispersibility of the powdered oil / fat composition of the present invention is considered to be attributed to the fact that the 50% fat globule diameter of the powdered oil / fat composition is small and the fat globule diameter distribution is narrow.
  • the fat and oil composition of Comparative Example 5 in which the ratios (b) / (a) and (c) / (a) of the emulsifiers do not fall within the range defined in the present invention has a wide fat globule diameter distribution, 50 % Fat globule diameter is large and cold water dispersibility is poor.
  • the powdered fats and oil compositions of Examples 4 to 10 in which the ratios (b) / (a) and (c) / (a) of the emulsifiers fall within the range defined by the present invention have a narrow fat globule diameter distribution, 50% It was confirmed that the fat globule diameter was small and the cold water dispersibility was improved.
  • Example 46 to 54 Change test of emulsifier with oil content of 45% (5)
  • a powdery fat composition according to the present invention was prepared by changing the emulsifier (c) to that shown in Table 10.
  • the fat sphere diameter distribution, 50% fat sphere diameter and cold water dispersion rate of the prepared powdered oil and fat composition were measured to evaluate the cold water dispersibility. The results are shown in Table 10.
  • Example 55 to 59 Change test of emulsifier with oil content of 35% (1)
  • the oil content was changed from 45% to 35%, and a powdery fat composition was prepared in the same procedure as in Example 1.
  • the ratios (b) / (a) and (c) / (a) of the emulsifiers are within the range defined by the present invention, but the total content of the emulsifiers is defined by the present invention.
  • the powdered fat composition of Comparative Example 7 exceeding the range has a wide fat globule diameter distribution, a large 50% fat globule diameter, and poor cold water dispersibility.
  • the ratios (b) / (a) and (c) / (a) of the emulsifier and the total content are within the range defined in the present invention, the physical properties (cold water dispersibility) of the powdered fat composition of the present invention are increased. It was confirmed to improve.
  • Example 65 to 68 Change test of emulsifier with oil content of 35% (3) A powdered fat composition was prepared by changing the blending ratio of the emulsifier (b) DK ester F-160 to the ratio shown in Table 13 at an oil content of 35%. Evaluation was performed in the same manner as in Example 1. The results are shown in Table 13.
  • Example 72 to 78 Change test of emulsifier with oil content of 20% (1)
  • the oil content was changed from 45% to 20%, and a powdered fat composition was prepared in the same procedure as in Example 1.
  • An oil and fat composition was prepared. Evaluation was performed in the same manner as in Example 1. The results are shown in Table 15.
  • Example 79 to 82 Change test of emulsifier with oil content of 20%
  • a powdered fat composition was prepared by changing the blending ratio of the emulsifier (b) DK ester F-160 at the ratio shown in Table 16 at an oil content of 20%. Evaluation was performed in the same manner as in Example 1. The results are shown in Table 16.
  • Example 83 to 88 Change test of emulsifier with oil content of 20% (3) A powdered fat composition was prepared by changing the blending ratio of emulsifier (c) Emazole P-10V at a ratio shown in Table 17 at an oil content of 20%. Evaluation was performed in the same manner as in Example 1. The results are shown in Table 17.
  • Example 91 to 94 Excipient change test In Example 7, powdered fats and oils compositions were obtained using the excipients listed in Table 20 instead of corn syrup. The obtained powdery fat composition was evaluated in the same manner as in Example 1. The results are shown in Table 20.
  • Example 95 to 96 Change test of fats and oils
  • a powdery fat composition was obtained using the fats and oils shown in Table 21 instead of the palm kernel extremely hardened oil.
  • Table 21 shows the results of evaluation of the obtained powdered oil / fat composition in the same manner as in Example 1.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Le problème décrit par la présente invention est de fournir une composition de matière grasse/d'huile en poudre présentant une excellente dispersibilité dans l'eau froide, même sans utilisation de protéine de lait, telle que la caséine, en tant qu'agent émulsifiant. La solution selon l'invention porte sur une composition de matière grasse/d'huile en poudre qui comprend une matière grasse/huile, un agent émulsifiant et un excipient. L'agent émulsifiant comprend : (a) un monoglycéride d'acide diacétyltartrique ; et (b) un émulsifiant (autre que le monoglycéride d'acide diacétyltartrique) ayant un HLB supérieur à 9,5 et/ou (c) un agent émulsifiant (autre que le monoglycéride d'acide diacétyltartrique) ayant un HLB inférieur ou égal à 9,5. La teneur en ladite matière grasse/huile est de 5 à 80 % en masse. (i) Lorsque la teneur en matière grasse/huile est de 40 à 80 % en masse : (a) représente de 0,5 à 15 parties en masse pour 100 parties en masse de ladite matière grasse/huile ; (b)/(a) est compris entre 0 et 1 ; (c)/(a) est compris entre 0 et 0,35 (bien que (b)/(a) et (c)/(a) ne soient pas égaux à 0 en même temps) ; et la teneur totale en (a), (b), et (c) est inférieure ou égale à 30 parties en masse pour 100 parties en masse de ladite matière grasse/huile. (ii) Lorsque la teneur en matière grasse/huile est supérieure ou égale à 33 % en masse et inférieure à 40 % en masse : (a) représente de 0,3 à 20 parties en masse pour 100 parties en masse de ladite matière grasse/huile ; (b)/(a) est compris entre 0 et 3 ; (c)/(a) est compris entre 0 et 4 (bien que (b)/(a) et (c)/(a) ne soient pas égaux à 0 en même temps) ; et la teneur totale en (a), (b), et (c) est inférieure ou égale à 35 parties en masse pour 100 parties en masse de ladite matière grasse/huile. (iii) Lorsque la teneur en matière grasse/huile est supérieure ou égale à 5 % en masse et inférieure à 33 % en masse : (a) représente de 0,1 à 25 parties en masse pour 100 parties en masse de ladite matière grasse/huile ; (b)/(a) est compris entre 0 et 15 ; (c)/(a) est compris entre 0 et 12 (bien que (b)/(a) et (c)/(a) ne soient pas égaux à 0 en même temps) ; et la teneur totale en (a), (b), et (c) est inférieure ou égale à 50 parties en masse pour 100 parties en masse de ladite matière grasse/huile.
PCT/JP2017/019654 2016-07-27 2017-05-26 Composition de matière grasse/d'huile en poudre et son procédé de production Ceased WO2018020812A1 (fr)

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JP2001275590A (ja) * 2000-04-03 2001-10-09 Dai Ichi Kogyo Seiyaku Co Ltd 冷凍米飯用改質剤組成物
JP2002199851A (ja) * 2000-12-28 2002-07-16 Dai Ichi Kogyo Seiyaku Co Ltd 麺類改質剤、及びこれを用いた麺類の製造方法
WO2014077019A1 (fr) * 2012-11-14 2014-05-22 株式会社Ｊ－オイルミルズ Renforçateur de saveur sucrée et/ou lactée
WO2014077105A1 (fr) * 2012-11-14 2014-05-22 株式会社Ｊ－オイルミルズ Agent renforçant le goût de friture

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KR101261590B1 (ko) * 2010-05-20 2013-05-06 주식회사 삼양사 프리믹스 조성물 및 이를 이용하는 난의 제조
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US6068876A (en) * 1999-02-26 2000-05-30 Kraft Foods, Inc. Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products
JP2001275590A (ja) * 2000-04-03 2001-10-09 Dai Ichi Kogyo Seiyaku Co Ltd 冷凍米飯用改質剤組成物
JP2002199851A (ja) * 2000-12-28 2002-07-16 Dai Ichi Kogyo Seiyaku Co Ltd 麺類改質剤、及びこれを用いた麺類の製造方法
WO2014077019A1 (fr) * 2012-11-14 2014-05-22 株式会社Ｊ－オイルミルズ Renforçateur de saveur sucrée et/ou lactée
WO2014077105A1 (fr) * 2012-11-14 2014-05-22 株式会社Ｊ－オイルミルズ Agent renforçant le goût de friture

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