WO2025047405A1 - Powdery oil or fat composition, food or beverage, method for producing powdery oil or fat composition, and method for improving emulsion stability of powdery oil or fat composition - Google Patents

Abstract

Provided is a powdery oil or fat composition that has excellent emulsion stability and flavor even when not containing a milk protein or the like.　A powdery oil or fat composition according to the present invention comprises: an edible oil or fat; a component (A) comprising a sap-derived polysaccharide; and a component (B) comprising one or more components selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides.

Description

Powdered oil and fat composition, food and drink, method for producing powdered oil and fat composition, and method for improving emulsion stability of powdered oil and fat composition

The present invention relates to a powdered oil composition, a food or drink, a method for producing a powdered oil composition, and a method for improving the emulsion stability of a powdered oil composition.

Powdered oils and fats, in which oily components are coated with water-soluble components, are widely used as processed ingredients for coffee and tea creams, confectioneries, soups, seasonings, etc. Powdered oils and fats are produced by drying an emulsion of edible oils and fats mixed with emulsifiers and excipients. For the emulsification to produce the above emulsions, milk proteins such as casein and whey have traditionally been used. Patent Document 1 discloses a method for producing powdered oils and fats, which comprises adding edible oils and fats and diacetyl tartaric acid ester monoglyceride to an aqueous solution of sodium caseinate with a pH of 7 or less, emulsifying the mixture by stirring to obtain an O/W emulsion of edible oils and fats, and then powdering the O/W emulsion. This method stabilizes the emulsion during production and solves problems such as discoloration due to heat during powderization and unpleasant odors due to decomposition.

Powdered oils and fats that do not contain milk proteins such as casein have also been developed. Patent Document 2 discloses a powdered oil and fat composition that contains an oily component, gum arabic, and sugars, and is characterized in that the weight ratio of the 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. This powdered oil and fat composition does not contain proteins, does not exude the oily component, and has good solubility in water.

Japanese Patent Application Publication No. 05-030906 JP 2000-119686 A

However, in recent years, there has been an increasing need for foods that do not contain milk proteins, etc., due to concerns about food allergies and the absence of animal-derived ingredients. For this reason, powdered oil and fat compositions that contain casein, such as those in Patent Document 1, tend to be avoided. On the other hand, a powdered oil and fat composition that does not use milk proteins, but instead uses gum arabic, a type of sap-derived polysaccharide, and sugars, as in Patent Document 2, is not particularly suitable for use in foods due to the distinctive off-flavor that is characteristic of sap-derived polysaccharides. Therefore, the object of the present invention is to provide a powdered oil and fat composition that has excellent emulsion stability and good flavor, even if it does not contain milk proteins, etc.

As a result of intensive research, the present inventors have discovered that by adding a predetermined amount of one or more polysaccharides selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides to a powdered oil composition containing sap-derived polysaccharides, the off-flavor of the sap-derived polysaccharides is suppressed and emulsion stability immediately after production and after storage is improved, thereby completing the present invention.

That is, according to the present invention, there are provided the following powdered oil or fat composition, food or drink, method for producing a powdered oil or fat composition, and method for improving the emulsion stability of a powdered oil or fat composition.
[1] A powdered fat or oil composition comprising an edible fat or oil and the following components (A) and (B):
Component (A): Polysaccharides derived from tree sap Component (B): One or more selected from the group consisting of polysaccharides derived from plant seeds, polysaccharides derived from fruits, and polysaccharides derived from plant roots
[2] A food or drink comprising the powdered oil or fat composition described in [1].
[3] A method for producing a powdered oil-and-fat composition comprising edible oil-and-fat, component (A): a sap-derived polysaccharide, and component (B): one or more selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides, comprising:
The above-mentioned production method, in which the powdered oil or fat composition is produced through the following steps (a) to (c):
(a) obtaining a mixture of an oil phase raw material containing an edible oil and fat and an aqueous phase raw material containing component (A), component (B), water, and an excipient; (b) emulsifying the mixture to obtain an oil-in-water emulsion; and (c) drying the emulsion.
[4] A method for improving the emulsion stability of a powdered oil or fat composition, comprising comprising containing an edible oil or fat and the following component (A) and component (B):
Component (A): Polysaccharides derived from tree sap Component (B): One or more selected from the group consisting of polysaccharides derived from plant seeds, polysaccharides derived from fruits, and polysaccharides derived from plant roots

According to the present invention, it is possible to obtain a powdered oil composition that suppresses off-flavors and has improved emulsion stability, even when it does not contain milk proteins, etc.

Specific embodiments of the powdered oil and fat composition, food and drink, method for producing a powdered oil and fat composition, and method for improving emulsion stability of a powdered oil and fat composition of the present invention will be described below. Each embodiment disclosed in this specification can be combined with any other feature disclosed in this specification, and a combination of preferred embodiments is a more preferred embodiment.
In this specification, the expression "X to Y" indicating a numerical range means "X or more and Y or less". In addition, when the upper and lower limits of a numerical range are indicated, any upper and lower limits of these upper and lower limits can be appropriately combined to obtain a suitable numerical range, and the numerical range obtained thereby is also considered to be disclosed. Furthermore, any numerical value within the numerical range may be replaced with a numerical value shown in the examples.

The powdered oil and fat composition, food and drink, method for producing a powdered oil and fat composition, and method for improving the emulsion stability of a powdered oil and fat composition of the present invention are not limited to the embodiments and examples described below, and various modifications are possible within the scope of the invention without impairing the features and effects. In addition, when a specific explanation given for one embodiment is also applicable to other embodiments, the explanation may be omitted in the other embodiments.
Further, the off-flavor in the present invention refers to an undesirable flavor derived from component (A): sap-derived polysaccharides.

(Powdered oil and fat composition)
In this embodiment, the powdered oil and fat composition contains edible oil and fat and the following components (A) and (B).
Component (A): Polysaccharides derived from tree sap Component (B): One or more selected from the group consisting of polysaccharides derived from plant seeds, polysaccharides derived from fruits, and polysaccharides derived from plant roots

(Component (A))
Component (A) is a sap-derived polysaccharide. The sap-derived polysaccharide is a polysaccharide contained in the sap secreted from the bark. In the present embodiment, for example, gum arabic, gum ghatti, gum karaya, gum tragacanth, etc. can be suitably used as the sap-derived polysaccharide, and one or more of these sap-derived thickening polysaccharides can be used. Among these, gum arabic or gum ghatti is preferred from the viewpoint of improving emulsion stability, and gum arabic is more preferred.

From the viewpoint of improving emulsion stability, the content of component (A) in the powdered oil composition is preferably 5% by mass or more, more preferably 8% by mass or more, even more preferably 11% by mass or more, and even more preferably 13% by mass or more, with the entire powdered oil composition being 100% by mass.
Furthermore, from the viewpoint of suppressing off-flavors, the content of component (A) in the powdered oil or fat composition is, relative to 100% by mass of the entire powdered oil or fat composition, preferably 23% by mass or less, more preferably 22% by mass or less, even more preferably 21% by mass or less, even more preferably 18% by mass or less, and even more preferably 16% by mass or less.
That is, from the viewpoint of improving emulsion stability and suppressing off-flavors, the content of component (A) in the powdered oil or fat composition is preferably 5% by mass or more and 23% by mass or less, more preferably 8% by mass or more and 22% by mass or less, even more preferably 11% by mass or more and 21% by mass or less, still more preferably 13% by mass or more and 18% by mass or less, and even more preferably 13% by mass or more and 16% by mass or less, taking the total powdered oil or fat composition as 100% by mass.

From the viewpoint of improving emulsion stability, the ratio of edible oil to component (A) in the powdered oil composition is preferably 1.3 or more and 4.0 or less in mass ratio, more preferably 1.5 or more and 4.0 or less in mass ratio, even more preferably 1.8 or more and 4.0 or less in mass ratio, even more preferably 1.8 or more and 3.5 or less in mass ratio, even more preferably 1.9 or more and 3.1 or less in mass ratio, and particularly preferably 2.3 or more and 2.8 or less in mass ratio.

(Component (B))
Component (B) is one or more selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides. Examples of plant seed-derived polysaccharides include tamarind seed gum, guar gum, locust bean gum, etc., examples of fruit-derived polysaccharides include fruit-derived pectin, cellulose, etc., and examples of plant root-derived polysaccharides include sugar beet pectin and konjac mannan, etc. However, component (B) does not contain starch. Component (B) in this embodiment is preferably one or more selected from the group consisting of tamarind seed gum, guar gum, locust bean gum, and pectins such as fruit-derived pectin and sugar beet pectin, more preferably one or two selected from the group consisting of tamarind seed gum and fruit-derived pectin, and even more preferably tamarind seed gum. In addition, from the viewpoint of improving emulsion stability, it is also preferable to simultaneously contain tamarind seed gum and fruit-derived pectin.

From the viewpoint of improving emulsion stability, the content of component (B) in the powdered oil composition is preferably 0.1 mass % or more, more preferably 0.3 mass % or more, and even more preferably 0.4 mass % or more, with the total powdered oil composition being 100 mass %.
From the same viewpoint, the content of component (B) in the powdered oil composition is preferably 4 mass% or less, more preferably 2 mass% or less, even more preferably 1.5 mass% or less, and even more preferably 1.2 mass% or less, taking the entire powdered oil composition as 100 mass%.
That is, from the viewpoint of improving emulsion stability, the content of component (B) in the powdered oil composition is preferably 0.1 mass % or more and 4 mass % or less, more preferably 0.1 mass % or more and 2 mass % or less, even more preferably 0.3 mass % or more and 1.5 mass % or less, and even more preferably 0.4 mass % or more and 1.2 mass % or less, taking the entire powdered oil composition as 100 mass %.

The ratio of component (B) to the total of component (A) and component (B) in the powdered oil composition [component (B)/(component (A)+component (B))] is preferably from the viewpoint of improving emulsion stability and suppressing off-flavors a mass ratio of 0.010 to 0.200, more preferably from the viewpoint of 0.010 to 0.150, even more preferably from the viewpoint of 0.015 to 0.130, even more preferably from the viewpoint of 0.020 to 0.095, and even more preferably from the viewpoint of 0.025 to 0.080.

(Edible oils and fats)
The powdered oil and fat composition of the present invention contains edible oil and fat. The edible oil and fat in this embodiment is not limited and may be appropriately selected. For example, vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, corn oil, linseed oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, shea fat, monkey fat, cacao butter, palm kernel oil, coconut oil, grape seed oil, macadamia nut oil, coconut oil, and evening primrose oil; animal oils and fats such as beef tallow, lard, milk fat, chicken oil, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc., may be mentioned.
The edible oils and fats preferably contain one or more selected from the group consisting of rapeseed oil, soybean oil, palm oil, corn oil, palm kernel oil, and coconut oil, more preferably contain one or more selected from the group consisting of palm oil, palm kernel oil, and coconut oil, and even more preferably contain palm olein.

The powdered oil-and-fat composition of the present invention may contain seasoning oil and flavor-improving oil in the edible oil-and-fat. The seasoning oil in this embodiment includes oil-and-fat that has been scented with spices, flavorings, etc., oil-and-fat that has been flavored by extracting some component, oil-and-fat that has been processed in some way, and also includes edible oil-and-fat that itself has a flavor, such as sesame oil.
Furthermore, the flavor-enhancing oil refers to an edible fat and oil composition that has the functionality of improving the taste, aroma, umami, richness, and other flavors or masking unusual flavors when added to food.
Specific examples of seasoning oils include flavor oils such as butter flavor oil, lemon flavor oil, almond flavor oil, and vanilla flavor oil; flavored edible oils and fats that have a fragrance themselves as extracted oils and fats, such as sesame oil, olive oil, almond oil, peanut oil, and roasted rapeseed oil; oils and fats flavored with aromatic vegetables or spices, such as chili oil, green onion oil, ginger oil, and garlic oil; flavored oils imparted with flavor by subjecting oils and fats to treatments such as heating and hydrogenation; grill oils and charcoal grilled flavor oils that impart a grilled meat flavor, and flavor-enhancing oils and fats include oils and fats containing n-6 fatty acids, which will be described later, and oils and fats containing oxidized oils, which will be described later.
The powdered oil and fat of the present invention preferably contains, in the edible oil and fat, one or more selected from the group consisting of seasoning oils and flavor-enhancing oils, more preferably one or more selected from the group consisting of flavor oils, flavored edible oils and fats, oils and fats containing n-6 fatty acids, and oils and fats containing oxidized oils and fats, even more preferably one or more selected from the group consisting of lemon flavor oil, olive oil, sesame oil, oils and fats containing n-6 fatty acids, and oils and fats containing oxidized oils and fats, even more preferably one or more selected from the group consisting of olive oil, sesame oil, oils and fats containing n-6 fatty acids, and oils and fats containing oxidized oils and fats, even more preferably one or more selected from the group consisting of olive oil, oils and fats containing n-6 fatty acids, and oils and fats containing oxidized oils and fats, and particularly preferably one or two selected from oils and fats containing n-6 fatty acids and oils and fats containing oxidized oils and fats.

When the edible oil or fat contains a seasoning oil, the lower limit of the content of the seasoning oil in the edible oil or fat is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 20% by mass or more, still more preferably 30% by mass or more, even more preferably 50% by mass or more, and particularly preferably 80% by mass or more, based on 100% by mass of the entire edible oil or fat.
Furthermore, when the edible oil or fat contains a seasoning oil, the upper limit of the content of the seasoning oil in the edible oil or fat is 100% by mass or less, and may be 99.5% by mass or less, 99% by mass or less, 98% by mass or less, etc., based on 100% by mass of the entire edible oil or fat.
In other words, when the edible oil contains seasoning oil, the content of the seasoning oil in the edible oil is, relative to 100% by mass of the entire edible oil, preferably 5% by mass or more and 100% by mass or less, more preferably 10% by mass or more and 99.5% by mass or less, even more preferably 20% by mass or more and 99% by mass or less, still more preferably 30% by mass or more and 98% by mass or less, even more preferably 50% by mass or more and 98% by mass or less, and particularly preferably 80% by mass or more and 98% by mass or less.

When the edible oil or fat contains a flavor-enhancing oil, the lower limit of the content of the flavor-enhancing oil in the edible oil or fat is preferably 0.1 mass% or more, more preferably 0.2 mass% or more, even more preferably 0.4 mass% or more, still more preferably 1 mass% or more, and even more preferably 2 mass% or more, based on 100 mass% of the total edible oil or fat.
Furthermore, when the edible oil or fat contains a flavor-enhancing oil, the upper limit of the content of the flavor-enhancing oil in the edible oil or fat is preferably 100% by mass or less, more preferably 60% by mass or less, even more preferably 40% by mass or less, even more preferably 20% by mass or less, even more preferably 10% by mass or less, and particularly preferably 6% by mass or less, based on 100% by mass of the entire edible oil or fat.
In other words, when the edible oil contains a flavor-enhancing oil, the content of the flavor-enhancing oil in the edible oil is, relative to 100% by mass of the entire edible oil, preferably 0.1% by mass or more and 100% by mass or less, more preferably 0.2% by mass or more and 60% by mass or less, even more preferably 0.4% by mass or more and 40% by mass or less, still more preferably 1% by mass or more and 20% by mass or less, even more preferably 2% by mass or more and 10% by mass or less, and particularly preferably 2% by mass or more and 6% by mass or less.

From the viewpoint of improving emulsion stability, the content of edible oils and fats in the powdered oil composition is preferably 15% by mass or more, more preferably 20% by mass or more, even more preferably 22% by mass or more, still more preferably 25% by mass or more, and even more preferably 28% by mass or more, taking the total powdered oil and fat composition as 100% by mass.
From the same viewpoint, the content of edible oils and fats in the powdered oil and fat composition is preferably 70% by mass or less, more preferably 65% by mass or less, even more preferably 60% by mass or less, still more preferably 55% by mass or less, even more preferably 50% by mass or less, and particularly preferably 45% by mass or less, taking the entire powdered oil and fat composition as 100% by mass.
That is, from the viewpoint of improving emulsion stability, the content of edible oils and fats in the powdered oil composition is, with the entire powdered oil and fat composition being 100% by mass, preferably 15% by mass or more and 70% by mass or less, more preferably 20% by mass or more and 65% by mass or less, even more preferably 22% by mass or more and 60% by mass or less, still more preferably 25% by mass or more and 55% by mass or less, even more preferably 28% by mass or more and 50% by mass or less, and particularly preferably 28% by mass or more and 45% by mass or less.

(Oils and fats containing n-6 fatty acids, etc.)
The edible fats and oils preferably include fats and oils containing at least one selected from the group consisting of n-6 long-chain highly unsaturated fatty acids and esters thereof (hereinafter sometimes referred to as "n-6 fatty acids, etc.") (hereinafter sometimes referred to as "fat and oil containing n-6 fatty acids, etc.").

The n-6 long-chain highly unsaturated fatty acid means a fatty acid having 18 or more carbon atoms and 3 or more double bonds. A long-chain highly unsaturated fatty acid having 20 to 24 carbon atoms and 4 to 6 double bonds is preferred.
Examples of n-6 long-chain highly unsaturated fatty acids include arachidonic acid (AA) and docosatetraenoic acid (DTA), with arachidonic acid being preferred.

Esters of n-6 long-chain highly unsaturated fatty acids include glycerol fatty acid esters, sucrose fatty acid esters, organic acid fatty acid esters, fatty acid alcohol esters, sphingolipids, sorbitan fatty acid esters, polypropylene fatty acid esters, sterol esters, etc., all of which contain n-6 long-chain highly unsaturated fatty acids. Of these, glycerol fatty acid esters are preferred. Glycerol fatty acid esters are esters that have glycerol as a constituent component, and specific examples include triacylglycerol (triglyceride), diacylglycerol (diglyceride), monoacylglycerol (monoglyceride), glycerophospholipid, and glyceroglycolipid. The above ester is preferably triacylglycerol.

There are no particular limitations on the origin of n-6 fatty acids, etc., and those obtained from various animals and plants, microorganisms, algae, etc. are commercially available, and those skilled in the art can use these known ones as appropriate. One type of n-6 fatty acid, etc. may be used alone, or multiple types may be used in combination.

Furthermore, the fats and oils containing n-6 fatty acids and the like may be those that have been subjected to an oxidation treatment (oxidation-treated product).
When the peroxide value (hereinafter sometimes referred to as "POV") is used as an index of the degree of oxidation, edible oils and fats generally available on the market have a peroxide value of about 0 to 10, and it is preferable that the peroxide value is increased to about 15 to 350. In another embodiment, the range of the peroxide value may be 20 to 300, 30 to 270, 40 to 250, or 60 to 200. The peroxide value (POV) can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.5.2 Peroxide Value" (Japan Oil Chemists' Society).

There are no particular limitations on the oxidation method, but a preferred method is a heat treatment method. For example, from the perspective of industrial-scale production, it is preferable to place the raw oil or fat in a suitable container such as a tank, and use a heating means such as an electric heater, direct flame burner, microwave, steam, or hot air heater attached to the container. There are no particular limitations on the conditions for the heat treatment, but it is preferable to heat at 40°C to 200°C for 0.1 to 240 hours, and more preferably to heat at 80°C to 180°C for 0.5 to 72 hours.

During the heat treatment, oxygen may be supplied by introducing oxygen from the open space of the container by stirring or by blowing oxygen in (e.g., bubbling). Air may be used as the oxygen source. This promotes the oxidation of the oils and fats containing the n-6 fatty acids and the like. In this case, the amount of oxygen supplied is preferably in the range of 0.001 L/min to 2 L/min per 1 kg of the oil and fat. For example, in the case of air, the range is preferably 0.005 L/min to 10 L/min per 1 kg of the oil and fat, and more preferably 0.01 L/min to 5 L/min.

When the edible oil or fat contains an oil or fat containing n-6 fatty acids, the content of the oil or fat containing n-6 fatty acids, etc. in the powdered oil or fat composition is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, even more preferably 0.1% by mass or more, and still more preferably 0.13% by mass or more, based on 100% by mass of the entire powdered oil or fat composition.
The content of the oil or fat containing n-6 fatty acids and the like in the powdered oil or fat composition is, relative to 100% by mass of the entire powdered oil or fat composition, preferably 20% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, still more preferably 2% by mass or less, even more preferably 1% by mass or less, particularly preferably 0.6% by mass or less, and especially preferably 0.4% by mass or less.
That is, when the edible oil or fat contains an oil or fat containing n-6 fatty acids, etc., the content of the oil or fat containing n-6 fatty acids, etc. in the powdered oil or fat composition is, based on 100% by mass of the entire powdered oil or fat composition, preferably from 0.05% by mass to 20% by mass, more preferably from 0.05% by mass to 10% by mass, even more preferably from 0.08% by mass to 5% by mass, still more preferably from 0.08% by mass to 2% by mass, still more preferably from 0.1% by mass to 1% by mass, particularly preferably from 0.1% by mass to 0.6% by mass, and especially preferably from 0.13% by mass to 0.4% by mass.

(Oxidized oils and fats)
The powdered oil-and-fat composition of the present invention may contain, in the edible oil-and-fat, oxidized oil-and-fat which is an oxidation product of one or more kinds of oil-and-fat selected from the group consisting of palm-based oil-and-fat and sunflower oil having a total content of α-carotene and β-carotene of 50 ppm by mass or more and 2000 ppm by mass or less, and preferably contains oxidized oil-and-fat which is an oxidation product of palm-based oil-and-fat having a total content of α-carotene and β-carotene of 50 ppm by mass or more and 2000 ppm by mass or less.

The palm-based oil used in the oxidized oil may be any palm-based oil obtained from the fruit of the oil palm, and may be one that has been subjected to treatments such as molecular distillation, fractionation, degumming, deacidification, bleaching, and deodorization. The method of each treatment is not particularly limited, and methods that are usually used in the processing and refining of oils and fats can be adopted. The total content of α-carotene and β-carotene in the palm-based oil is 50 ppm by mass or more and 2000 ppm by mass or less, preferably 50 ppm by mass or more and 1500 ppm by mass or less, more preferably 50 ppm by mass or more and 1000 ppm by mass or less, and even more preferably 50 ppm by mass or more and 800 ppm by mass or less. In addition, the palm-based oil may be one type having a total content of α-carotene and β-carotene in the above range, or two or more types may be mixed and used so as to obtain the total content.
The α-carotene and β-carotene contents in fats and oils can be measured by the method described in the Examples section or a method that will be understood by those skilled in the art to be equivalent thereto.

The sunflower oil used for the oxidized oil is not particularly limited, but the proportion of oleic acid in the total amount of constituent fatty acids is preferably 70% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 95% by mass or less, and even more preferably 80% by mass or more and 90% by mass or less. In addition, it is preferable that the sunflower oil has been subjected to a refining process. The content of oleic acid in the total amount of constituent fatty acids can be measured in accordance with the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.5.23-2013 Fatty Acid Composition (Capillary Gas Chromatography Method)" (Japan Oil Chemists' Society).

　It is important that the oxidized oil or fat in the present invention is an oxidation product obtained by oxidizing one or more oils or fats selected from the group consisting of palm-based oils and sunflower oils, and the peroxide value (hereinafter sometimes referred to as "POV") is preferably 15 to 300, more preferably 25 to 290, even more preferably 40 to 270, and even more preferably 45 to 250. The peroxide value can be measured in accordance with the method described in "Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.5.2 Peroxide Value" (Japan Oil Chemists' Society).

The method for obtaining oxidized fats and oils may be any method capable of oxidizing palm-based fats and sunflower oil to bring the peroxide value within the above range, and is not limited thereto, but examples thereof include heat treatment. More specifically, from the viewpoint of industrial-scale production, it is preferable to place the raw fats and oils in a container such as a tank, and then heat treat the raw fats and oils using a heating means such as an electric heater, direct flame burner, microwave, steam, or hot air heater provided in the container. The conditions for the heat treatment are not limited, but are typically performed at a heating temperature of 50°C to 220°C for a heating time of 0.1 to 240 hours, and more typically at a heating temperature of 60°C to 160°C for a heating time of 1 to 100 hours. As a condition for the integrated amount of heating temperature (°C) x heating time (hours), for example, heating treatment is typically performed with an integrated amount of 200 to 20,000, more typically with an integrated amount of 220 to 18,000, and even more typically with an integrated amount of 240 to 15,000. When the heating temperature is changed, the integrated amount of heating temperature (°C) x heating time (hours) can be calculated as heating temperature (°C) before the temperature change x heating time (hours) before the temperature change + heating temperature (°C) after the temperature change x heating time (hours) after the temperature change, or the integral value of the heating temperature (°C) over the heating time (hours).

Furthermore, during the oxidation treatment, oxygen (air) may be supplied by introducing oxygen from the open space of the container while stirring or by blowing oxygen in (e.g., bubbling) while performing the heat treatment. The oxygen source may be air, etc. This promotes the oxidation of the raw material oils and fats. In this case, the oxygen supply rate is preferably 0.001 to 2 L/min per 1 kg of raw oils and fats. For example, in the case of air, it is preferable that the supply rate is 0.005 to 10 L/min per 1 kg of raw oils and fats, and 0.01 to 5 L/min is more preferable.

When the powdered oil/fat composition contains oxidized oil/fat, the content of the oxidized oil/fat in the powdered oil/fat composition is preferably 0.1 mass% or more, more preferably 0.2 mass% or more, even more preferably 0.5 mass% or more, still more preferably 0.7 mass% or more, and even more preferably 0.9 mass% or more, based on 100 mass% of the entire powdered oil/fat composition.
Furthermore, the content of oxidized oils and fats in the powdered oil and fat composition is preferably 5 mass % or less, more preferably 3 mass % or less, even more preferably 2 mass % or less, even more preferably 1.5 mass % or less, and even more preferably 1.2 mass % or less, taking the entire powdered oil and fat composition as 100 mass %.
That is, when the powdered oil or fat composition contains oxidized oil or fats, the content thereof is, relative to 100 mass% of the entire powdered oil or fat composition, preferably from 0.1 mass% to 5 mass%, more preferably from 0.2 mass% to 3 mass%, even more preferably from 0.5 mass% to 2 mass%, still more preferably from 0.7 mass% to 1.5 mass%, and even more preferably from 0.9 mass% to 1.2 mass%.

(Excipients)
In this embodiment, the powdered oil or fat composition preferably contains an excipient.
The excipient mainly coats the oily component to form the powdered oil and prevents the oily component from bleeding out. Such excipients are not limited, and those usually used in producing powdered oil can be used. For example, sugars such as starch (starch octenyl succinate, etc.), starch syrup, powdered syrup, sucrose, glucose, maltose, lactose, fructose, galactose, trehalose, dextrin, sodium alginate, and carrageenan; sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, lactitol, palatinit, and reduced starch syrup; wheat flour; proteins such as gelatin, acid casein, and sodium caseinate; and thickeners such as xanthan gum (excluding those contained in components (A) and (B)). The excipients may be used alone or in combination of two or more.
The above-mentioned excipient is preferably one or more types selected from the group consisting of starch, sugars, thickeners and proteins, more preferably one or more types selected from the group consisting of starch octenyl succinate, corn syrup and dextrin, even more preferably one or two types selected from the group consisting of dextrin and starch octenyl succinate, and even more preferably dextrin.
The powdered oil and fat composition of the present invention may contain milk proteins, particularly casein and its salts, but casein is an allergenic substance, so it is preferable not to add it from the viewpoint of allergen-free. The present invention is advantageous in that good emulsion stability can be achieved without including casein or its salts. Note that the present invention does not exclude embodiments that contain casein or its salts.

The average molecular weight of the saccharide is preferably 400 or more and 20,000 or less, and more preferably 500 or more and 15,000 or less.
The dextrose equivalent (DE) of the above sugars is preferably 5 or more and 50 or less, more preferably 7 or more and 40 or less, even more preferably 10 or more and 35 or less, even more preferably 10 or more and 30 or less, and even more preferably 11 or more and 25 or less.

When the powdered oil or fat composition contains an excipient, the content of the excipient in the powdered oil or fat composition is, from the viewpoint of improving emulsion stability and suppressing off-flavors, preferably 20% by mass or more, more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 35% by mass or more, and even more preferably 43% by mass or more, with the entire powdered oil or fat composition being 100% by mass.
Furthermore, from the viewpoint of improving emulsion stability, the content of the excipient in the powdered oil/fat composition is preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less, with the entire powdered oil/fat composition being 100% by mass.
That is, from the viewpoint of improving emulsion stability and suppressing off-flavors, the content is preferably 20% by mass or more and 80% by mass or less, more preferably 25% by mass or more and 80% by mass or less, even more preferably 30% by mass or more and 75% by mass or less, still more preferably 35% by mass or more and 75% by mass or less, and even more preferably 43% by mass or more and 70% by mass or less, based on 100% by mass of the entire powdered oil or fat composition.

In this embodiment, the powdered oil composition may contain an emulsifier, but it is preferable that it does not contain one. Here, the emulsifier refers to designated additives and existing additives whose main use is as an emulsifier, as stipulated in the labeling standards under the Food Sanitation Act. Such emulsifiers are not particularly limited as long as they are food-grade, and examples include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, vegetable lecithin, egg yolk lecithin, etc.

(Ingredients other than those listed above)
In addition to the above-mentioned components, the powdered oil or fat composition may contain, within the scope of the invention, pH adjusters such as dipotassium hydrogen phosphate, dipotassium sulfate, trisodium citrate, and sodium hydroxide; antioxidants such as tocopherol; sweeteners other than the above-mentioned excipients; stabilizers; flavorings; colorants; calcium carbonate, titanium dioxide, etc.

(Antioxidant)
From the viewpoint of suppressing off-flavors, the powdered oil or fat composition of the present invention preferably contains an antioxidant. The antioxidant is preferably tocopherol, more preferably mixed tocopherol.
When the powdered oil or fat composition contains an antioxidant, the content of the antioxidant in the powdered oil or fat composition is, relative to 100% by mass of the entire powdered oil or fat composition, preferably from 0.01% by mass to 5% by mass, more preferably from 0.03% by mass to 4% by mass, even more preferably from 0.05% by mass to 3% by mass, and even more preferably from 0.08% by mass to 2.5% by mass.

In this embodiment, the powdered oil composition is preferably an oil-in-water dry emulsion type powdered oil composition. Here, the oil-in-water dry emulsion type powdered oil composition refers to a powdered oil composition obtained by drying an oil-in-water emulsion. Note that full-fat type powdered oil compositions (powdered oil compositions obtained by powdering high-melting-point oils and fats by spray cooling or cooling and pulverizing) are not included in the above-mentioned oil-in-water dry emulsion type powdered oil composition.

In this embodiment, the median diameter of the fat globules (oil droplet globules) immediately after the production of the powdered oil or fat composition is, from the viewpoint of improving emulsion stability, preferably 8 μm or less, more preferably 6 μm or less, even more preferably 4 μm or less, even more preferably 3 μm or less, still more preferably 2.3 μm or less, particularly preferably 1.7 μm or less, and especially preferably 1.3 μm or less.
From a similar viewpoint, the median diameter of the fat globules (oil droplet globules) immediately after production of the powdered oil or fat composition is preferably 0.1 μm or more, optionally 0.2 μm or more, optionally 0.3 μm or more, optionally 0.5 μm or more, or optionally 0.6 μm or more.

In this embodiment, the median diameter of fat globules (oil droplet globules) when the powdered oil or fat composition is stored at 60°C for one week is, from the viewpoint of improving emulsion stability, preferably 10 µm or less, more preferably 8 µm or less, even more preferably 6 µm or less, even more preferably 4 µm or less, still more preferably 3.3 µm or less, particularly preferably 2.8 µm or less, and especially preferably 2.0 µm or less.
From a similar viewpoint, the median diameter of fat globules (oil droplet globules) when the powdered oil or fat composition is stored at 60°C for one week is preferably 0.1 µm or more, optionally 0.2 µm or more, optionally 0.3 µm or more, optionally 0.4 µm or more, optionally 0.6 µm or more, or optionally 0.9 µm or more.

In this embodiment, the change ratio of the median diameter of fat globules (oil droplet globules) when the powdered oil or fat composition is stored at 60°C for one week (also referred to as the change ratio after storage at 60°C) is, from the viewpoint of improving emulsion stability, preferably 2.00 or less, more preferably 1.80 or less, even more preferably 1.60 or less, even more preferably 1.50 or less, and even more preferably 1.40 or less.
Here, the change ratio after storage at 60°C can be determined as the ratio of the median diameter of fat globules (oil droplet globules) when the powdered oil composition is stored at 60°C for one week to the median diameter of fat globules (oil droplet globules) immediately after production, and it can be said that the smaller the change ratio, the better the emulsion stability after storage. Therefore, the lower limit of the change ratio after storage at 60°C is 1.00 or more, and may be 1.10 or more.

The median diameter of fat globules in a powdered oil or fat composition can be measured by the following procedure.
<Measurement of fat globule diameter>
The fat globule size (median size) of the powdered oil composition is measured under the following conditions using a laser diffraction particle size analyzer (product name: LA-960, manufactured by Horiba, Ltd.) Note that the median size means the particle size that intersects with the 50% horizontal axis in a distribution curve with particle size on the horizontal axis and cumulative % on the vertical axis.
(Measurement conditions)
Refractive index: 1.60-0.5i
Dispersion medium: Water

(Food and drink containing powdered oil and fat composition)
The powdered oil and fat composition of the present invention can be used in foods and beverages such as instant creaming powder used in coffee, tea, chocolate drinks, milkshakes, etc.; ingredients of powdered foods such as powdered whipped cream and powdered soup; roux for curry, stew, etc.; fillings such as jam, cream, sauce, etc.; condiments such as seasoning powder; desserts such as frozen desserts, jellies, gummies, chocolate, etc.; and processed food materials such as confectionery, bread, noodles, and processed meat products.

(Method for producing powdered oil composition)
In the present embodiment, the powdered oil composition is produced through the following steps (a) to (c) in the method for producing the powdered oil composition. Each of the steps (a) to (c) will be described in detail.
(a) obtaining a mixture of an oil phase raw material containing an edible oil and fat and an aqueous phase raw material containing component (A), component (B), water, and an excipient; (b) emulsifying the mixture to obtain an oil-in-water emulsion; and (c) drying the emulsion.

In step (a), a mixture is prepared by mixing water in an amount of typically 30 parts by mass or more and 300 parts by mass or less, and preferably 40 parts by mass or more and 200 parts by mass or less, with respect to a total of 100 parts by mass of edible fats and oils, component (A), component (B), and excipients.
Moreover, the step (a) preferably includes the following steps (a)-1 to (a)-3.
(a)-1: A step of mixing component (A), component (B), an excipient and water to obtain an aqueous phase raw material; (a)-2: A step of mixing edible oils and fats and, optionally, an emulsifier to obtain an oil phase raw material; (a)-3: A step of mixing the aqueous phase raw material and the oil phase raw material to obtain a mixture.

In step (b), a general-purpose method can be used, for example, a homogenizer, homomixer, high-pressure emulsifier, high-pressure homogenizer, colloid mill, etc. is used to emulsify the mixture to obtain an oil-in-water emulsion.

The powdered oil composition may contain other components in addition to those described above, if necessary. In that case, the other components may be mixed in either step (a) or step (b). From the viewpoint of dispersibility, it is preferable to mix them in step (a), and more preferably, it is preferable to mix them in step (a)-1 or step (a)-2 depending on the properties of the other components.

In step (c), a general-purpose method can be used, for example, a vacuum dryer, a vacuum freeze dryer, a vacuum belt dryer, a vacuum drum dryer, a spray dryer, etc. can be used to dry the emulsion.

(Method for improving emulsion stability of powdered oil composition)
In this embodiment, the method for improving the emulsion stability of a powdered oil-and-fat composition comprises containing an edible oil-and-fat, component (A): a sap-derived polysaccharide, and component (B): one or more selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides. Detailed explanations of the edible oil-and-fat, component (A), and component (B) are omitted since they are the same as those explained in the section (Powdered oil-and-fat composition).
Here, the emulsion stability of the powdered oil composition can be indicated by the median diameter of the fat globules (oil droplet globules), and specifically, can be expressed as the ratio of the median diameter of the fat globules (oil droplet globules) when the powdered oil composition is stored at 60°C for one week to the median diameter of the fat globules (oil droplet globules) immediately after production.

A non-limiting list of exemplary embodiments and combinations of exemplary embodiments of the present disclosure are disclosed below.
[1] A powdered fat or oil composition comprising an edible fat or oil and the following components (A) and (B):
Component (A): sap-derived polysaccharides Component (B): one or more selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides [2] The powdered oil-and-fat composition described in [1] above, wherein the content of the edible oil-and-fat is 15% by mass or more and 70% by mass or less.
[3] The powdered oil/fat composition according to the above [1] or [2], wherein the mass ratio of the edible oil/fat to the component (A) is 1.3 or more and 4 or less.
[4] The powdered oil or fat composition according to any one of the above [1] to [3], wherein the component (A) is gum arabic.
[5] The powdered oil-and-fat composition according to any one of the above [1] to [4], wherein the component (B) is one or more selected from the group consisting of tamarind seed gum, guar gum, locust bean gum and pectin.
[6] The powdered oil or fat composition according to any one of the above [1] to [5], wherein the mass ratio of the component (B) to the total of the component (A) and the component (B) is 0.01 or more and 0.20 or less.
[7] The powdered oil-and-fat composition according to any one of the above [1] to [6], wherein the edible oil-and-fat contains at least one oil-and-fat selected from the group consisting of n-6 long-chain highly unsaturated fatty acids and esters thereof.
[8] The powdered oil-and-fat composition according to any one of the above [1] to [7], wherein the edible oil-and-fat contains oxidized oil-and-fat which is an oxidation product of one or more kinds of oil-and-fat selected from the group consisting of palm-based oils and sunflower oils, having a total content of α-carotene and β-carotene of 50 ppm by mass or more and 2000 ppm by mass or less.
[9] A food or drink comprising the powdered oil or fat composition according to any one of [1] to [8] above.
[10] A method for producing a powdered oil-and-fat composition comprising edible oil-and-fat, component (A): a sap-derived polysaccharide, and component (B): one or more selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides, comprising:
The above-mentioned production method, in which the powdered oil or fat composition is produced through the following steps (a) to (c):
(a) obtaining a mixture of an oil phase raw material containing an edible oil or fat, and an aqueous phase raw material containing component (A), component (B), water, and an excipient; (b) emulsifying the mixture to obtain an oil-in-water emulsion; and (c) drying the emulsion. [11] A method for improving the emulsion stability of a powdered oil or fat composition, comprising comprising:
Component (A): Polysaccharides derived from tree sap Component (B): One or more selected from the group consisting of polysaccharides derived from plant seeds, polysaccharides derived from fruits, and polysaccharides derived from plant roots

Although the embodiments of the present invention have been described above, the configurations and combinations thereof in each embodiment are merely examples, and addition, omission, substitution, and other modifications of the configurations are possible as appropriate within the scope of the gist of the present invention. The present invention is not limited to the embodiments.
Each feature disclosed herein may be combined with any other feature disclosed herein.

The present invention will be explained in more detail below with reference to examples, but the scope of the present invention is not limited to these.

The following materials were mainly used as raw materials for the powdered oil composition.
<Raw material 1 (oil phase raw material)>
(Edible oils and fats)
Palm olein: Palm olein IV67 (manufactured by Fuji Oil Co., Ltd.)
Seasoning oil 1: Olive & Lemon Flavored Oil (AJINOMOTO Olive & Lemon Flavored Oil, manufactured by J-Oil Mills Co., Ltd.)
Seasoning oil 2: Sesame oil (AJINOMOTO Sesame Oil Lover's Pure Sesame Oil, manufactured by J-Oil Mills, Inc.)
Flavor-improving oil 1: Arachidonic acid-containing oil: Oil obtained by mixing palm olein with the oil obtained by the "Production method of arachidonic acid-containing oil" described below in a mass ratio of 1:3. Flavor-improving oil 2: Oil obtained by the "Production method of acid value oil" described below (antioxidant).
Mixed tocopherols (Tocopherol AT-160 (manufactured by J-Oil Mills Co., Ltd.)

<Raw material 2 (aqueous phase raw material)>
(Component (A) Polysaccharides derived from sap)
・Gum arabic: Arabic Coal SS (manufactured by San-ei Pharmaceutical Trading Co., Ltd.)
(Component (B) polysaccharide derived from plant seeds)
・Tamarind seed gum 1: Greate (MP Gokyo Food & Chemical Co., Ltd.)
・Tamarind seed gum 2: Glyloid 2A (MP Gokyo Food & Chemical Co., Ltd.)
(Component (B) Fruit-derived polysaccharides)
・Pectin 1: Classic CM203 (fruit-derived pectin, MP Gokyo Food & Chemical Co., Ltd.)
(Component (B) Plant root-derived polysaccharides)
Pectin 2: BETA BI-J (Sugar beet pectin, manufactured by Sansho Co., Ltd.)
(Excipients)
Dextrin: Sandec #150 (manufactured by Sanwa Starch Industries Co., Ltd.), DE 15-18, average molecular weight 10,000
(water)
・City water (tap water)

(Quantitative Determination of α-Carotene and β-Carotene in Raw Material Oils and Fats for Oxidized Oils and Fats)
The α-carotene and β-carotene were quantified by high performance liquid chromatography (HPLC analysis). Specifically, 0.5 g of palm oil or oxidized product was weighed out, and then diluted to 10 mL with a mixture of acetone and tetrahydrofuran (a solution with a mass ratio of 1:1), and subjected to HPLC analysis, and the contents of α-carotene and β-carotene were quantified from the calibration curve. The calibration curve was created from the peak areas when α-carotene (model number 035-17981) and β-carotene (model number 035-05531) reagents (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were used as quantitative standards and subjected to HPLC analysis at each predetermined concentration. The main analysis conditions are shown below.

(HPLC conditions)
Detector: Photodiode array detector "2996 PHOTODIODE ARRAY DETECTOR" (Waters), detection at 300 to 600 nm Column: Shim-pack VP-ODS, 4.6 mm ID x 250 mm, 4.6 μm (Shimadzu Corporation)
Column temperature: 50°C Injection volume: 5 μL
Flow rate: 1.2 mL/min. Mobile phase A: acetonitrile. Mobile phase B: ethanol. Mobile phase C: acetone. Gradient conditions: as shown in Table 1.

(Measurement of Peroxide Value (POV))
The measurement was performed in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.5.2 Peroxide Value" (Japan Oil Chemists' Society).

(Method for producing oxidized oils and fats)
240 g of red palm oil (Carotino Pure Olein, manufactured by Carotino Co., Ltd., molecular distillation, single fractionation, total content of α-carotene and β-carotene: 411 ppm by mass) was placed in a beaker and heat-treated at 103° C. for 40 hours while stirring at a stirring speed of 200 rpm in an oil bath and supplying air by bubbling at a rate of 0.20 L/min. The peroxide value (POV) of the obtained oxidized oil was measured according to "Standard Fats and Oils Analysis Test Method 2.5.2 Peroxide Value" and found to be 115.

(Method for producing arachidonic acid-containing oils and fats)
250 g of a mixture consisting of 25% by mass of arachidonic acid-containing triglyceride (SUNTGA 40S manufactured by Suntory Ltd. (microorganism-derived arachidonic acid, arachidonic acid purity 40-45% by mass, triglyceride purity 95% by mass or more)) and 75% by mass of palm olein (same as above) was placed in a beaker, and while supplying air at a rate of 0.25 L/min via a bag ring, the mixture was subjected to a heat treatment at 95°C for 15 hours while stirring at a stirring speed of 200 rpm in an oil bath to obtain an arachidonic acid-containing fat. The POV of the fat was measured according to "Standard Fats and Oils Analysis Test Method 2.5.2 Peroxide Value" and was found to be 126.

(Production of powdered oil composition)
Powdered oil compositions were produced by the following method according to the compositions shown in Tables 2, 3, and 4. In each table, the composition indicates the blend ratio of the aqueous phase raw materials other than water to the oil phase raw materials, and corresponds to the composition ratio (content of each component) of the powdered oil composition finally obtained.

1. Preparation of aqueous phase raw material Dextrin and component (A), and in each example, component (B) were mixed with water to obtain an aqueous phase raw material. The amount of water was adjusted to 150 parts by mass per 100 parts by mass of the powdered oil composition to be obtained.
2. High-pressure emulsification and drying The aqueous phase raw material and the oil phase raw material (edible oil and fat) prepared in 1 above were combined and stirred to obtain a mixed liquid. The mixed liquid was treated at 500 bar with a high-pressure emulsifier (LAB-2000, manufactured by SPX FLOW) to obtain an oil-in-water emulsion. The obtained emulsion was dried and powdered using a spray dryer (B-290, manufactured by Nippon Buchi Co., Ltd., INLET 175°C, pump output 50%, spray air flow rate 600 L/hour) to obtain each powdered oil and fat composition.

(Emulsion stability test of powdered oil composition)
10 g of each of the powdered oil compositions obtained in (Production of Powdered Oil Compositions) was weighed into an aluminum bag (Lamizip AL-10, manufactured by Advantec Co., Ltd., Japan) and allowed to stand in a thermostatic bath (TVA360DB, manufactured by Advantec Toyo Co., Ltd.) set at an internal temperature of 60° C. After standing for one week, the aluminum bag was taken out and evaluated according to the following evaluation criteria.

<Measurement of fat globule diameter>
The fat globule diameter (median diameter) of each powdered oil/fat composition was measured immediately after production and after one week of storage at 60°C under the following conditions using a laser diffraction particle size analyzer (LA-960, manufactured by Horiba, Ltd.). The median diameter means the particle diameter that intersects with the 50% horizontal axis in a distribution curve with particle diameter on the horizontal axis and cumulative % on the vertical axis. The measurement results are also shown in Tables 2 to 4.
(Measurement conditions)
Refractive index: 1.60-0.5i
Dispersion medium: Water

<Flavor evaluation>
A 10% by mass aqueous solution was prepared for each of the obtained powdered oil and fat compositions, and a flavor evaluation was performed. The obtained evaluation results are shown in Tables 2 to 4. The flavor evaluation was performed by four specially trained expert panelists according to the following evaluation indexes, and the evaluation results were determined by consensus.
(Evaluation criteria) A score of 3 or above is considered a pass.
5: No off-flavors at all 4: Almost no off-flavors 3: Off-flavors are present, but weak 2: Off-flavors are present 1: Off-flavors are present, but strong

<Test 1>
Powdered oil and fat compositions were prepared according to the formulations shown in Table 2, and the fat globule diameter (median diameter) of each powdered oil and fat composition was measured immediately after production and after storage at 60° C. for one week, and the flavor of a 10% by mass aqueous solution was evaluated. The results are also shown in Table 2.

As a result, as shown in Table 2, all of Examples 1-1 to 1-10, which used edible fats and oils, gum arabic as component (A), and one or more of tamarind seed gum and pectin as component (B), showed a small fold change in fat globule diameter immediately after preparation and after storage and were excellent in that they had no or almost no unusual flavor due to component (A).
When comparing the same edible oils and fats and component (A), when the mass ratio of edible oils and fats to component (A) [edible oils and fats/component (A)] was 2.0 to 3.0, the fold change in fat globule diameter after storage was small, at 1.23 to 1.44, and the emulsion stability was excellent (Examples 1-1 to 1-5).
From the viewpoint of suppressing off-flavors, a content of component (A) of 10 to 15 mass % was favorable (Examples 1-1 to 1-3, Examples 1-9, and 1-10).
Furthermore, when tamarind seed gum 1 and pectin 1 were used in combination as component (B), the fold change in fat globule diameter after storage was as small as 1.19, and the emulsion stability was excellent (Example 1-10).
Since a smaller fat globule diameter immediately after production is preferable from the viewpoint of emulsion stability, when the component (A) gum arabic 1 was 20% by mass and the component (B) tamarind seed gum 1 was 0.5 to 1.0% by mass, an excellent balance with off-flavors was obtained (Examples 1-5 and 1-6).
On the other hand, when component (B) was not included and the mass ratio of edible oil/component (A) [edible oil/component (A)] was 1.0 to 1.7, a strange flavor was observed and was not preferable (Comparative Examples 1-1 and 1-2).

<Test 2>
Powdered oil and fat compositions were prepared according to the formulations shown in Table 3, and the fat globule diameter (median diameter) of each powdered oil and fat composition was measured immediately after production and after storage at 60° C. for one week, and the flavor of a 10% by mass aqueous solution was evaluated. The results are also shown in Table 3.

As a result, as shown in Table 3, when only palm olein, which has no particular flavor, was used as the edible oil (Example 2-1), when a small amount of flavor-enhancing oil 2 was added to palm olein (Example 2-2), and when all edible oils and fats were replaced with seasoning oils 3 or 4 (Examples 2-3 and 2-4), the off-flavor of component (A) was not detected in any case, and when seasoning oil was contained, the flavor of the seasoning oil was detected, and a powdered oil composition with excellent emulsion stability was obtained.

<Test 3>
Powdered oil and fat compositions were prepared according to the formulations shown in Table 4. The fat globule diameter (median diameter) of each powdered oil and fat composition was measured immediately after production and after storage at 60° C. for one week, and the flavor of a 10% by mass aqueous solution was evaluated. The results are also shown in Table 4.

As a result, as shown in Table 4, in all cases, no unusual flavor of component (A) was detected, and the flavor of the seasoning oil was detected, resulting in a powdered oil composition with excellent emulsion stability.
When the edible oil/fat content was 20% by mass as in Examples 3-4 and 3-5, the fat globule diameter was relatively small both immediately after preparation and after storage at 60°C for 1 week, and the rate of change in fat globule diameter was also small, so that the emulsion stability was excellent and no strange flavor was felt, which was preferable. In Example 3-4, the mass ratio of edible oil/fat to component (A) [edible oil/fat/component (A)] was 1.5, and as described above, it was an excellent powdered oil/fat composition.
Furthermore, when the mass ratio of component (B) [component (B)/(component (A)+component (B))] to the total of component (A) and component (B) was 0.091 or more and 0.143 or less as in Examples 3-3, 3-5 and 3-8, the rate of change in fat globule diameter was small and no unusual flavor was detected, which was preferable.
In Examples 3-6 to 3-8, even when powdered oil compositions were produced by adding 1% by mass of mixed tocopherol as an antioxidant to the oil phase raw material, preferable powdered oil compositions in which off-flavors were suppressed were obtained.

Claims (11)

A powdered fat or oil composition comprising an edible fat or oil and the following components (A) and (B):
Component (A): Polysaccharides derived from tree sap Component (B): One or more selected from the group consisting of polysaccharides derived from plant seeds, polysaccharides derived from fruits, and polysaccharides derived from plant roots The powdered oil composition according to claim 1, wherein the edible oil content is 15% by mass or more and 70% by mass or less. The powdered oil composition according to claim 1 or 2, wherein the mass ratio of the edible oil to the component (A) is 1.3 or more and 4 or less. The powdered oil composition according to claim 1 or 2, wherein component (A) is gum arabic. The powdered oil composition according to claim 1 or 2, wherein the component (B) is one or more selected from the group consisting of tamarind seed gum, guar gum, locust bean gum, and pectin. The powdered oil composition according to claim 1 or 2, wherein the mass ratio of component (B) to the total of component (A) and component (B) is 0.01 or more and 0.20 or less. The powdered oil composition according to claim 1 or 2, wherein the edible oil contains at least one oil selected from the group consisting of n-6 long-chain highly unsaturated fatty acids and their esters. The powdered oil composition according to claim 1 or 2, wherein the edible oil contains oxidized oil that is an oxidized product of one or more oils selected from the group consisting of palm oils and sunflower oils, the total content of α-carotene and β-carotene being 50 ppm by mass or more and 2000 ppm by mass or less. A food or drink comprising the powdered oil composition according to claim 1 or 2. A method for producing a powdered oil-and-fat composition comprising edible oil-and-fat, component (A): a sap-derived polysaccharide, and component (B): one or more selected from the group consisting of plant seed-derived polysaccharides, fruit-derived polysaccharides, and plant root-derived polysaccharides, comprising:
The above-mentioned production method, in which the powdered oil or fat composition is produced through the following steps (a) to (c):
(a) obtaining a mixture of an oil phase raw material containing an edible oil and fat and an aqueous phase raw material containing component (A), component (B), water, and an excipient; (b) emulsifying the mixture to obtain an oil-in-water emulsion; and (c) drying the emulsion. A method for improving the emulsion stability of a powdered oil or fat composition, comprising comprising comprising an edible oil or fat and the following component (A) and component (B):
Component (A): Polysaccharides derived from tree sap Component (B): One or more selected from the group consisting of polysaccharides derived from plant seeds, polysaccharides derived from fruits, and polysaccharides derived from plant roots