JP7395361B2 - powdered oil - Google Patents
powdered oil Download PDFInfo
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- JP7395361B2 JP7395361B2 JP2020003215A JP2020003215A JP7395361B2 JP 7395361 B2 JP7395361 B2 JP 7395361B2 JP 2020003215 A JP2020003215 A JP 2020003215A JP 2020003215 A JP2020003215 A JP 2020003215A JP 7395361 B2 JP7395361 B2 JP 7395361B2
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- powdered
- oil
- fat
- mass
- oils
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Landscapes
- Edible Oils And Fats (AREA)
- Tea And Coffee (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、粉末油脂に関する。 The present invention relates to powdered fats and oils.
粉末油脂は、液状又は固形状の油脂よりも他の粉体原料と混合しやすく、さらには、水に分散及び溶解しやすく乳化を必要としない等の利点を持つため、幅広い分野で利用されている。粉末油脂は、例えば、コーヒー等の飲料に配合したり、スープ類等の食品の調味材料として用いたりすることで、飲食品に所望の味や香りを付与する等の目的で使用されている。 Powdered fats and oils are used in a wide range of fields because they are easier to mix with other powdered raw materials than liquid or solid fats and oils, and they also have the advantage of being easy to disperse and dissolve in water and do not require emulsification. There is. Powdered oils and fats are used for the purpose of imparting desired taste and aroma to food and drink products, for example, by blending them into beverages such as coffee or using them as seasoning materials for foods such as soups.
例えば、特許文献１～３には、風味の向上や異味の抑制等を目的とした粉末油脂が提案されている。 For example, Patent Documents 1 to 3 propose powdered oils and fats for the purpose of improving flavor and suppressing off-taste.
しかし、従来の粉末油脂は、殺菌工程等の加熱により、「戻り臭」として知られる異臭が生じてしまう可能性があった。 However, with conventional powdered fats and oils, there is a possibility that an abnormal odor known as "returning odor" may be generated due to heating during the sterilization process or the like.
他方で、戻り臭抑制のためにマスキング剤を配合すると、マスキング作用を有する成分は吸湿性を有し得ることから、粉末油脂の製造時における歩留まり率の低下をもたらすおそれがあり、さらには、マスキング作用を有する成分自体に乳化能があるため、粉末油脂の溶解時の乳化安定性を崩す懸念もあった。 On the other hand, if a masking agent is blended to suppress return odor, the ingredients with a masking effect may have hygroscopic properties, which may lead to a decrease in the yield rate during the production of powdered fats and oils. Since the active ingredient itself has emulsifying ability, there was also a concern that the emulsion stability would be disrupted when the powdered oil was dissolved.
本発明は以上の実情に鑑みてなされたものであり、加熱による戻り臭、及び、粉末油脂の製造時における歩留まり率の低下が抑制され、溶解時の乳化安定性が良好な粉末油脂を提供することを目的とする。 The present invention has been made in view of the above-mentioned circumstances, and provides a powdered fat and oil which suppresses return odor caused by heating and decrease in yield rate during production of powdered fat and oil, and has good emulsion stability during dissolution. The purpose is to
本発明者らは、油脂及び粉末化基材と共に、特定の抽出物及びデキストリンを含む粉末油脂によれば上記課題を解決できる点を見出し、本発明を完成するに至った。より具体的には、本発明は以下を提供する。 The present inventors have discovered that the above-mentioned problems can be solved by a powdered fat and oil containing a specific extract and dextrin in addition to the fat and oil, and have completed the present invention. More specifically, the invention provides:
（１） 抽出物と、デキストリンと、油脂と、粉末化基材と、を含む粉末油脂であって、
前記抽出物が、サトウキビ抽出物及び／又は酵母エキスであり、
前記抽出物の総量が、前記粉末油脂全体に対して０．００１質量％以上１．１０質量％以下である、
粉末油脂。
(1) A powdered fat and oil containing an extract, a dextrin, a fat and oil, and a powdered base material,
The extract is a sugarcane extract and/or a yeast extract,
The total amount of the extract is 0.001% by mass or more and 1.10% by mass or less based on the whole powdered oil and fat,
Powdered oil.
（２） 前記抽出物の質量に対する前記デキストリンの質量の比率が２０以上７０００以下である、（１）に記載の粉末油脂。 (2) The powdered fat or oil according to (1), wherein the ratio of the mass of the dextrin to the mass of the extract is 20 or more and 7000 or less.
（３） 前記デキストリンの質量及び前記抽出物の質量の総量に対する前記油脂の質量の比率が０．７以上３．５以下である、（１）又は（２）に記載の粉末油脂。 (3) The powdered fat or oil according to (1) or (2), wherein the ratio of the mass of the fat or oil to the total mass of the dextrin and the extract is 0.7 or more and 3.5 or less.
（４） 前記抽出物の質量に対する前記粉末化基材の質量の比率が４以上１０００以下である、（１）から（３）のいずれかに記載の粉末油脂。 (4) The powdered fat or oil according to any one of (1) to (3), wherein the ratio of the mass of the powdered base material to the mass of the extract is 4 or more and 1000 or less.
本発明によれば、加熱による戻り臭、及び、粉末油脂の製造時における歩留まり率の低下が抑制され、溶解時の乳化安定性が良好な粉末油脂を得ることができる。 According to the present invention, it is possible to suppress return odor due to heating and decrease in yield rate during production of powdered fats and oils, and to obtain powdered fats and oils with good emulsification stability during dissolution.
以下、本発明の実施形態について説明するが、本発明はこれに限定されない。 Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.
＜粉末油脂＞
本発明の粉末油脂は、以下の要件を全て満たす。
（１）抽出物と、デキストリンと、油脂と、粉末化基材と、を少なくとも含む。
（２）上記抽出物が、サトウキビ抽出物及び／又は酵母エキスである。
（３）上記抽出物の総量が、粉末油脂全体に対して０．００１質量％以上１．１０質量％以下である。
<Powdered oil>
The powdered oil and fat of the present invention satisfies all of the following requirements.
(1) Contains at least an extract, a dextrin, an oil or fat, and a powdered base material.
(2) The above extract is a sugarcane extract and/or a yeast extract.
(3) The total amount of the above extract is 0.001% by mass or more and 1.10% by mass or less based on the entire powdered fat or oil.
従来の粉末油脂は、その加熱時に、粉末油脂を構成する成分（糖質、タンパク質、油脂等）や、粉末油脂を構成する成分同士の反応物に由来する異臭（「戻り臭」とも呼ばれる。）が生じ、粉末油脂自体や、粉末油脂が添加された飲食物の風味を損ねる可能性があった。 When conventional powdered fats and oils are heated, they produce a strange odor (also called "returning odor") that comes from the components that make up the powdered fats and oils (carbohydrates, proteins, fats and oils, etc.) and the reaction products between the components that make up the powdered fats and oils. This may impair the flavor of the powdered fat or oil itself or the food or drink to which the powdered fat or oil has been added.
粉末油脂の加熱による戻り臭を抑制する技術として、粉末油脂の成分としてマスキング剤を配合することが考えられる。
しかし、本発明者らの検討の結果、任意のマスキング剤が、粉末油脂の加熱による戻り臭を抑制できるわけではないことが見出された。
さらには、マスキング作用を有する成分は吸湿性を有し得ることから、粉末油脂の製造機内に付着してしまう懸念があるため、マスキング剤の配合によって、粉末油脂の製造時における歩留まり率が低下する可能性があった。また、マスキング作用を有する成分自体に乳化能があるため、粉末油脂の溶解時の乳化安定性が損なわれる可能性もあった。
One possible technique for suppressing the return odor caused by heating powdered oils and fats is to include a masking agent as a component of the powdered oils and fats.
However, as a result of studies conducted by the present inventors, it has been found that any masking agent cannot suppress the return odor caused by heating powdered oil and fat.
Furthermore, since components that have a masking effect can be hygroscopic, there is a concern that they may adhere to the inside of the powdered oil and fat production machine, so the blending of masking agents will reduce the yield rate during the production of powdered fats and oils. It was possible. Furthermore, since the component having a masking effect itself has emulsifying ability, there is a possibility that the emulsion stability during dissolution of the powdered oil and fat may be impaired.
そこで、本発明者らがさらに検討した結果、粉末油脂に、サトウキビ抽出物及び／又は酵母エキスと、デキストリンとを配合し、かつ、サトウキビ抽出物及び酵母エキスの総量が粉末油脂全体に対して０．００１質量％以上１．１０質量％以下となるように調整すると、粉末油脂の加熱による戻り臭を抑制できることが見出された。さらに、このような配合により、粉末油脂の製造時における歩留まり率の低下や、粉末油脂の溶解時の乳化安定性の低下をも抑制し得るという意外な知見が見出された。
上記の効果は、粉末油脂にデキストリンを配合しなかったり、サトウキビ抽出物及び酵母エキスの配合量が上記の範囲外であったりすると認められなかった。また、マスキング作用を有することが知られる、サトウキビ抽出物及び酵母エキス以外の成分によってもこのような効果は認められなかった。
Therefore, as a result of further study by the present inventors, it was found that sugarcane extract and/or yeast extract and dextrin were blended into powdered oil and fat, and the total amount of sugarcane extract and yeast extract was 0 compared to the entire powdered oil and fat. It has been found that when the content is adjusted to .001% by mass or more and 1.10% by mass or less, it is possible to suppress the return odor caused by heating the powdered fat or oil. Furthermore, it has been unexpectedly discovered that such a blend can suppress a decrease in yield rate during the production of powdered fats and oils and a decline in emulsion stability when dissolving the powdered fats and oils.
The above effects were not observed when dextrin was not blended into the powdered oil or when the blended amounts of sugarcane extract and yeast extract were outside the above range. Furthermore, no such effect was observed with ingredients other than sugarcane extract and yeast extract, which are known to have a masking effect.
以下、本発明の粉末油脂の詳細について説明する。 Hereinafter, details of the powdered oil and fat of the present invention will be explained.
（抽出物）
本発明の粉末油脂は、抽出物として、サトウキビ抽出物及び／又は酵母エキスを含む。これらの抽出物は、異味等のマスキング作用を有することが知られるが、本発明者らの検討の結果、これらの抽出物のみでは粉末油脂の加熱による戻り臭を十分に抑制できないことが見出された。また、これらの抽出物は吸湿性や乳化能を有することから、粉末油脂製造時における噴霧乾燥等の際に歩留まり率の低下をもたらす懸念や、粉末油脂の溶解時の乳化安定性を損なう懸念があった。
他方で、これらの抽出物をデキストリンと組み合わせて配合し、かつ、これらの抽出物の総量が粉末油脂全体に対して０．００１質量％以上１．１０質量％以下となるように調整することで、粉末油脂の加熱による戻り臭を良好に抑制でき、さらには、粉末油脂製造時における歩留まり率の低下や、粉末油脂の溶解時の乳化安定性の低下をも抑制し得ることが見出された。
(extract)
The powdered oil and fat of the present invention contains sugarcane extract and/or yeast extract as the extract. These extracts are known to have a masking effect on off-flavors, etc., but as a result of studies by the present inventors, it was found that these extracts alone cannot sufficiently suppress the return odor caused by heating powdered oils and fats. It was done. In addition, since these extracts have hygroscopicity and emulsifying ability, there are concerns that they may reduce the yield rate during spray drying, etc. during the production of powdered fats and oils, and that they may impair emulsion stability when dissolving powdered fats and oils. there were.
On the other hand, by blending these extracts in combination with dextrin and adjusting the total amount of these extracts to be 0.001% by mass or more and 1.10% by mass or less based on the whole powdered fat or oil. It has been found that it is possible to satisfactorily suppress the return odor caused by heating powdered fats and oils, and also to suppress the decrease in yield rate during the production of powdered fats and oils and the decline in emulsion stability when dissolving powdered fats and oils. .
サトウキビ抽出物としては、サトウキビ（学名：Ｓａｃｃｈａｒｕｍ ｏｆｆｉｃｉｎａｒｕｍ）の任意の部位からの抽出物を用いることができる。 As the sugarcane extract, an extract from any part of sugarcane (scientific name: Saccharum officinarum) can be used.
酵母エキスとしては、酵母（例えば、Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）を任意の方法で分解した分解物を用いることができる。分解方法としては、酵素分解、酸分解等が挙げられる。 As the yeast extract, a decomposition product obtained by decomposing yeast (eg, Saccharomyces cerevisiae) by any method can be used. Examples of the decomposition method include enzymatic decomposition and acid decomposition.
サトウキビ抽出物及び酵母エキスは、いずれも市販品を用いることができる。サトウキビ抽出物及び酵母エキスの市販品としては、実施例で用いたものが挙げられる。 Commercially available products can be used for both sugarcane extract and yeast extract. Commercially available sugarcane extracts and yeast extracts include those used in Examples.
サトウキビ抽出物及び酵母エキスは、いずれかのみを用いてもよく、両方用いてもよい。サトウキビ抽出物及び酵母エキスを両方用いる場合、それらの質量比は特に限定されないが、サトウキビ抽出物：酵母エキス＝１０：１～１：１であってもよい。 Sugarcane extract and yeast extract may be used alone or both. When using both sugarcane extract and yeast extract, their mass ratio is not particularly limited, but sugarcane extract:yeast extract may be 10:1 to 1:1.
抽出物の配合量は、その総量が、粉末油脂全体に対して０．００１質量％以上１．１０質量％以下である。抽出物がこの範囲にあると、粉末油脂の加熱による戻り臭、及び粉末油脂製造時における歩留まり率の低下を抑制できる。
抽出物の配合量の総量が、粉末油脂全体に対して０．００１質量％未満であると、粉末油脂の加熱による戻り臭を十分に抑制できない。
抽出物の配合量の総量が、粉末油脂全体に対して１．１０質量％超であると、粉末油脂製造時における歩留まり率が低下したり、粉末油脂の乳化安定性を損なったりする可能性がある。
The total amount of the extract is 0.001% by mass or more and 1.10% by mass or less based on the entire powdered fat or oil. When the extract is within this range, it is possible to suppress the return odor caused by heating the powdered fat and oil and the decrease in yield rate during the production of the powdered fat and oil.
If the total amount of the extract is less than 0.001% by mass based on the entire powdered fat or oil, the return odor caused by heating the powdered fat or oil cannot be sufficiently suppressed.
If the total amount of extracts is more than 1.10% by mass based on the total amount of powdered fats and oils, there is a possibility that the yield rate during the production of powdered fats and oils will decrease and the emulsion stability of the powdered fats and oils will be impaired. be.
抽出物の総量の下限は、粉末油脂全体に対して、好ましくは０．００５質量％以上、より好ましくは０．０２質量％以上である。
抽出物の総量の上限は、粉末油脂全体に対して、好ましくは１．０質量％以下、より好ましくは０．５質量％以下である。
The lower limit of the total amount of extracts is preferably 0.005% by mass or more, more preferably 0.02% by mass or more based on the entire powdered fat or oil.
The upper limit of the total amount of extracts is preferably 1.0% by mass or less, more preferably 0.5% by mass or less based on the entire powdered fat or oil.
抽出物としてサトウキビ抽出物のみを用いる場合、抽出物の総量は、粉末油脂全体に対して、好ましくは０．０１質量％以上０．５質量％以下、より好ましくは０．０４質量％以上０．１質量％以下である。 When only sugarcane extract is used as the extract, the total amount of the extract is preferably 0.01% by mass or more and 0.5% by mass or less, more preferably 0.04% by mass or more and 0.5% by mass or less, based on the entire powdered fat or oil. It is 1% by mass or less.
抽出物として酵母エキスのみを用いる場合、抽出物の総量は、粉末油脂全体に対して、好ましくは０．０５質量％以上１．０質量％以下、より好ましくは０．４質量％以上１．０質量％以下である。 When only yeast extract is used as the extract, the total amount of the extract is preferably 0.05% by mass or more and 1.0% by mass or less, more preferably 0.4% by mass or more and 1.0% by mass, based on the entire powdered oil or fat. % by mass or less.
抽出物としてサトウキビ抽出物及び酵母エキスを組み合わせて用いる場合、抽出物の総量は、好ましくは０．０１質量％以上１．０質量％以下、より好ましくは０．０４質量％以上０．１質量％以下である。 When using a combination of sugarcane extract and yeast extract as extracts, the total amount of the extracts is preferably 0.01% by mass or more and 1.0% by mass or less, more preferably 0.04% by mass or more and 0.1% by mass. It is as follows.
なお、本発明において「抽出物の総量」とは、サトウキビ抽出物及び酵母エキスのいずれかのみを用いる場合はサトウキビ抽出物又は酵母エキスの配合量を意味し、サトウキビ抽出物及び酵母エキスの両方を用いる場合はサトウキビ抽出物及び酵母エキスの合計量を意味する。 In addition, in the present invention, the "total amount of extract" means the blended amount of sugarcane extract or yeast extract when only either sugarcane extract or yeast extract is used; When used, it refers to the total amount of sugarcane extract and yeast extract.
（デキストリン）
本発明において、デキストリンは、上記抽出物と組み合わせて配合することで、粉末油脂の加熱による戻り臭を良好に抑制し、さらには、粉末油脂製造時における歩留まり率の低下や、粉末油脂の溶解時の乳化安定性の低下を抑制することができる。また、デキストリンは、粉末油脂の賦形剤としても機能する。
(dextrin)
In the present invention, by blending dextrin in combination with the above-mentioned extract, it can effectively suppress the return odor caused by heating the powdered oil and fat, and further reduce the yield rate during the production of powdered oil and fat, and reduce the dissolution of the powdered oil and fat. can suppress a decrease in emulsion stability. Dextrin also functions as an excipient for powdered oils and fats.
デキストリンは、澱粉を化学的又は酵素的方法により低分子化した澱粉部分加水分解物であり、飲食物に配合される任意のものを使用できる。澱粉の原料としては、コーン、キャッサバ、米、馬鈴薯、甘藷、小麦等が挙げられる。 Dextrin is a starch partial hydrolyzate obtained by chemically or enzymatically reducing the molecular weight of starch, and any dextrin that is added to food and drink can be used. Examples of starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat.
デキストリンのＤＥ（Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔ）は、特に限定されないが、本発明の効果が奏されやすいという観点から、好ましくは４以上３５以下、より好ましくは１０以上３０以下である。ＤＥが１０以上であると、糊のような風味を抑制しつつ、油脂の風味が良好に発現しやすくなり得る。ＤＥが３５以下であると、過度な甘味を抑制しつつ、油脂の風味が良好に発現しやすくなり得る。
なお、ＤＥとは、デキストリンの構成単位であるグルコース残基の鎖長の指標であり、デキストリン中の還元糖の含有量（％）を示す値である。ＤＥの値が大きいほどデキストリンの鎖長は短いことを意味する。
The DE (Dextrose Equivalent) of dextrin is not particularly limited, but from the viewpoint of easily achieving the effects of the present invention, it is preferably 4 or more and 35 or less, more preferably 10 or more and 30 or less. When the DE is 10 or more, the taste of fats and oils can be easily expressed while suppressing the taste of glue. When the DE is 35 or less, the flavor of the oil and fat can be easily expressed while suppressing excessive sweetness.
Note that DE is an index of the chain length of glucose residues, which are the constituent units of dextrin, and is a value indicating the content (%) of reducing sugars in dextrin. The larger the DE value, the shorter the dextrin chain length.
デキストリンは、１種単独で用いてもよく、異なる由来やＤＥを有するものを組み合わせて使用してもよい。 One type of dextrin may be used alone, or dextrins having different origins or DEs may be used in combination.
デキストリンの配合量の下限は、抽出物との組み合わせによって加熱による戻り臭の抑制効果や、粉末油脂製造時における歩留まり率の低下抑制効果を十分に奏する観点から、粉末油脂全体に対して、好ましくは２０質量％以上、より好ましくは４０質量％以上である。
デキストリンの配合量の上限は、粉末油脂に抽出物を十分に配合する観点から、粉末油脂全体に対して、好ましくは６０質量％以下、より好ましくは５０質量％以下である。
The lower limit of the amount of dextrin to be added is preferably set based on the total amount of powdered fat, from the viewpoint that the combination with the extract has the effect of suppressing the return odor caused by heating and the effect of suppressing the decrease in yield rate during the production of powdered fat and oil. It is 20% by mass or more, more preferably 40% by mass or more.
The upper limit of the blending amount of dextrin is preferably 60% by mass or less, more preferably 50% by mass or less, based on the entire powdered fat or oil, from the viewpoint of sufficiently blending the extract into the powdered fat or oil.
（油脂）
本発明の粉末油脂は、粉末油脂に通常配合され得る任意の油脂を含む。
(Oils and fats)
The powdered fat and oil of the present invention includes any fat and oil that can be normally blended into powdered fat and oil.
油脂としては、通常、食用油脂が用いられる。このような油脂としては、植物性油脂、動物性油脂、合成油脂が挙げられる。これらは１種単独で用いてもよく、２種以上を組み合わせた調合油として用いてもよい。油相に含まれる油脂としては、風味が良好な粉末油脂が得られやすいという観点から、植物性油脂が好ましい。 Edible fats and oils are usually used as the fats and oils. Examples of such oils and fats include vegetable oils, animal oils, and synthetic oils. These may be used alone or as a combination of two or more. As the fat and oil contained in the oil phase, vegetable oils and fats are preferred from the viewpoint that powdered fats and oils with good flavor are easily obtained.
植物性油脂としては、アマニ油、ナタネ油、エゴマ油、サフラワー油、シソ油、大豆油、パーム油及びその分別油、パーム核油、ヤシ油、オリーブ油、綿実油、コーン油、ひまわり油、紅花油、ゴマ油、米油等が挙げられる。パーム油の分別油としては、パーム分別中融点油、パーム分別硬質油、パーム極度硬化油等が挙げられる。 Vegetable oils include linseed oil, rapeseed oil, perilla oil, safflower oil, perilla oil, soybean oil, palm oil and its fractionated oil, palm kernel oil, coconut oil, olive oil, cottonseed oil, corn oil, sunflower oil, and safflower oil. Examples include oil, sesame oil, rice oil, and the like. Examples of fractionated palm oil include palm fractionated intermediate melting point oil, palm fractionated hard oil, and extremely hardened palm oil.
動物性油脂としては、魚油（マグロ、サバ、イワシ、カツオ、ニシン等に由来する油脂）、豚脂、牛脂、乳脂、羊脂等が挙げられる。 Examples of animal fats and oils include fish oil (oils and fats derived from tuna, mackerel, sardines, bonito, herring, etc.), pork fat, beef tallow, milk fat, mutton fat, and the like.
合成油脂としては、中鎖脂肪酸油が挙げられる。 Examples of synthetic oils and fats include medium chain fatty acid oils.
油脂としては、上記の油脂に対して所望の処理を施した加工油脂であってもよい。このような処理としては、分別（例えば分別乳脂低融点部、パームスーパーオレイン等の分別）、硬化、エステル交換等が挙げられる。油脂に対しては、１又は２以上の処理を施してもよい。 The fats and oils may be processed fats and oils obtained by subjecting the above-mentioned fats and oils to a desired treatment. Such treatments include fractionation (for example, fractionation of low-melting milk fat, palm superolein, etc.), curing, transesterification, and the like. The fat or oil may be subjected to one or more treatments.
油脂の配合量の下限は、粉末油脂が添加される対象（飲食品等）へ諸特性（風味、食感、栄養、白色度等）を良好に付与しやすいという観点から、粉末油脂全体に対して、好ましくは４０質量％以上、より好ましくは５０質量％以上である。
油脂の配合量の上限は、粉末油脂の乳化安定性を高めやすいという観点から、粉末油脂全体に対して、好ましくは８０質量％以下、より好ましくは７０質量％以下である。
The lower limit of the blending amount of oil and fat is set based on the total amount of powdered oil and fat, from the viewpoint of easily imparting various characteristics (flavor, texture, nutrition, whiteness, etc.) to the objects to which the powdered oil and fat is added (food and beverages, etc.). The content is preferably 40% by mass or more, more preferably 50% by mass or more.
The upper limit of the blending amount of the oil and fat is preferably 80% by mass or less, more preferably 70% by mass or less, based on the entire powdered oil and fat, from the viewpoint of easily increasing the emulsion stability of the powdered oil and fat.
（粉末化基材）
本発明の粉末油脂は、粉末油脂に通常配合され得る任意の粉末化基剤を含む。粉末化基材としては、粉末油脂の構造（カプセル型構造等）の形成や、粉末油脂の乳化安定性の維持に寄与する成分であれば特に限定されず、例えば、界面活性能を有するタンパク質、ガム質、加工デンプン等が挙げられる。
(Powdered base material)
The powdered fats and oils of the present invention contain any powdered base that can normally be blended into powdered fats and oils. The powder base material is not particularly limited as long as it is a component that contributes to forming the structure of the powdered fat (capsule type structure, etc.) and maintaining the emulsion stability of the powdered fat. For example, proteins having surfactant ability, Examples include gum and processed starch.
界面活性能を有するタンパク質としては、例えば、乳由来タンパク質（乳構成タンパク質（カゼインナトリウム、カゼインカリウム、及びホエータンパク等）及びその酵素分解物（乳ペプチド等）、ミルクプロテインコンセントレート、並びにトータルミルクプロテイン等）、豆由来タンパク質（エンドウタンパク、大豆タンパク、及びそらまめタンパク等）、並びにその加水分解物等が挙げられる。 Examples of proteins with surfactant ability include milk-derived proteins (milk constituent proteins (sodium caseinate, potassium caseinate, whey protein, etc.) and their enzymatic decomposition products (milk peptides, etc.), milk protein concentrate, and total milk protein. etc.), bean-derived proteins (pea protein, soybean protein, fava bean protein, etc.), and hydrolysates thereof.
ガム質としては、例えば、アラビアガム、ガティガム等が挙げられる。 Examples of gums include gum arabic and gum gati.
加工デンプンとしては、例えば、オクテニルコハク酸デンプンナトリウム等が挙げられる。 Examples of the modified starch include sodium starch octenylsuccinate.
粉末化基材は、１種単独で用いてもよく、異なる種類のものを組み合わせて使用してもよい。 The powdered base material may be used alone or in combination of different types.
粉末化基材の配合量の下限は、粉末油脂の乳化性等の物性の安定性確保という観点から、粉末油脂全体に対して、好ましくは１質量％以上、より好ましくは３質量％以上である。乳化基材の配合量の上限は、粉末油脂の乳化安定性を維持しやすいという観点から、粉末油脂全体に対して、好ましくは１５質量％以下、より好ましくは５質量％以下である。 The lower limit of the blending amount of the powdered base material is preferably 1% by mass or more, more preferably 3% by mass or more based on the entire powdered fat and oil, from the viewpoint of ensuring the stability of physical properties such as emulsifying properties of the powdered fat and oil. . The upper limit of the blending amount of the emulsifying base material is preferably 15% by mass or less, more preferably 5% by mass or less, based on the entire powdered fat or oil, from the viewpoint of easily maintaining the emulsion stability of the powdered fat or oil.
粉末化基材は任意の方法で粉末化されたものであってもよい。通常、粉末化基材は、主に水性溶媒（水等）に溶解する特性を有し、本発明の粉末油脂を構成する水溶性成分に含まれる。粉末化基材の粒径は、通常、粉末油脂に配合できる程度の大きさである。 The powdered base material may be powdered by any method. Usually, the powdered base material has the property of being mainly soluble in an aqueous solvent (such as water), and is included in the water-soluble components constituting the powdered fat or oil of the present invention. The particle size of the powdered base material is usually large enough to be blended into powdered fats and oils.
（乳化剤）
本発明の粉末油脂は、粉末油脂に通常配合され得る任意の乳化剤を含んでいてもよい。乳化剤としては、乳化作用（粉末油脂を構成する油溶性成分及び水溶性成分を乳化させることができる作用）を有するものを使用できる。
また、本発明における乳化剤は、通常、粉末油脂の界面に配向する乳化基材に対して、補足的に配向することで、粉末油脂の乳化安定性等を補助的に向上させる作用を奏する。
さらに、本発明における乳化剤は、粉末油脂が添加される対象（飲食品等）の食感改良効果等をも有し得る。
(emulsifier)
The powdered fat or oil of the present invention may contain any emulsifier that can be normally blended into powdered fat or oil. As the emulsifier, one having an emulsifying action (an action capable of emulsifying the oil-soluble components and water-soluble components constituting the powdered fat or oil) can be used.
Furthermore, the emulsifier in the present invention has the effect of supplementarily improving the emulsion stability of the powdered fat or oil by orienting it supplementarily to the emulsification base material that is normally oriented at the interface of the powdered fat or oil.
Furthermore, the emulsifier in the present invention may also have the effect of improving the texture of objects to which the powdered oil and fat are added (food and drink products, etc.).
乳化剤としては、例えば、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン（大豆レシチン、卵黄レシチン等）、スフィンゴ脂質、植物ステロール類、トマト糖脂質、サポニン（大豆サポニン、キラヤサポニン等）等が挙げられる。 Examples of emulsifiers include glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin (soybean lecithin, egg yolk lecithin, etc.) ), sphingolipids, plant sterols, tomato glycolipids, saponins (soybean saponin, Quillaja saponin, etc.).
乳化剤の配合量の下限は、粉末油脂の乳化安定性を向上させやすく、粉末油脂が添加される対象（飲食品等）へ諸特性（風味、食感、栄養、白色度等）を良好に付与しやすいという観点から、粉末油脂全体に対して、好ましくは０．０５質量％以上、より好ましくは１．０質量％以上である。
乳化剤の配合量の上限は、粉末油脂の乳化安定性を向上させやすいという観点から、粉末油脂全体に対して、好ましくは２５質量％以下、より好ましくは１５質量％以下、さらに好ましくは１０質量％以下である。
The lower limit of the amount of emulsifier is set to easily improve the emulsion stability of the powdered oil and fat, and to best impart various characteristics (flavor, texture, nutrition, whiteness, etc.) to the objects to which the powdered oil is added (food and beverages, etc.) From the viewpoint of ease of handling, the amount is preferably 0.05% by mass or more, more preferably 1.0% by mass or more, based on the entire powdered fat or oil.
The upper limit of the blending amount of the emulsifier is preferably 25% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass, based on the entire powdered fat or oil, from the viewpoint of easily improving the emulsion stability of the powdered fat or oil. It is as follows.
なお、本発明における乳化剤は、上記粉末化基材であるものを含まない。つまり、本発明における乳化剤は、上記粉末化基材とは異なる物質である。本発明における乳化剤は、上記粉末化基材よりも小さな分子であり、通常、上記粉末化基材のように粉末油脂の構造（カプセル型構造等）の形成や乳化安定性の維持に寄与しない。 Note that the emulsifier in the present invention does not include the powdered base material described above. That is, the emulsifier in the present invention is a substance different from the powdered base material. The emulsifier in the present invention has a smaller molecule than the powdered base material, and normally does not contribute to the formation of a powdered fat structure (such as a capsule-type structure) or to maintenance of emulsion stability, unlike the powdered base material.
（各成分の配合比）
本発明の効果をより奏しやすくする観点から、粉末油脂の構成成分は以下のいずれか、又は全てを満たすように調整することが好ましい。
(Blending ratio of each component)
From the viewpoint of making it easier to achieve the effects of the present invention, the constituent components of the powdered oil and fat are preferably adjusted so as to satisfy any or all of the following.
粉末油脂において、デキストリンの質量及び抽出物の質量の総量に対する、油脂の質量の比率（油脂／（デキストリン＋抽出物））を０．７以上３．５以下、より好ましくは１．０以上３．１以下、さらに好ましくは１．０以上２．０以下に調整してもよい。「油脂／（デキストリン＋抽出物）」が上記範囲内にあると、粉末油脂の溶解時の油滴径の大きさが安定し、乳化安定性が高まりやすくなる。 In the powdered fat, the ratio of the mass of the fat to the total mass of dextrin and extract (fat/oil/(dextrin+extract)) is 0.7 or more and 3.5 or less, more preferably 1.0 or more and 3.5 or less. It may be adjusted to 1 or less, more preferably 1.0 or more and 2.0 or less. When "fat/oil/(dextrin+extract)" is within the above range, the size of the oil droplets when the powdered fat/oil is dissolved is stabilized, and emulsion stability is likely to be enhanced.
粉末油脂において、抽出物の質量に対する、デキストリンの質量の比率（デキストリン／抽出物）を好ましくは２０以上７０００以下、より好ましくは４０以上１０００以下、さらに好ましくは３００以上１０００以下に調整してもよい。「デキストリン／抽出物」が上記範囲内にあると、粉末油脂の溶解時の油滴径の大きさが安定し、乳化安定性が高まりやすくなる。 In the powdered oil, the ratio of the mass of dextrin to the mass of the extract (dextrin/extract) may be adjusted to preferably 20 or more and 7000 or less, more preferably 40 or more and 1000 or less, and still more preferably 300 or more and 1000 or less. . When the "dextrin/extract" is within the above range, the size of the oil droplets when the powdered fat/oil is dissolved is stabilized, and the emulsion stability is likely to be enhanced.
粉末油脂において、抽出物の質量に対する、粉末化基材の質量の比率（粉末化基材／抽出物）を好ましくは４以上１０００以下、より好ましくは６以上５００以下に調整してもよい。「粉末化基材／抽出物」が上記範囲内にあると、粉末油脂の戻り臭の抑制効果が高まりやすくなる。 In the powdered fat or oil, the ratio of the mass of the powdered base material to the mass of the extract (powdered base material/extract) may be adjusted to preferably 4 or more and 1000 or less, more preferably 6 or more and 500 or less. When the "powdered base material/extract" is within the above range, the effect of suppressing the return odor of the powdered oil and fat is likely to be enhanced.
（その他の成分）
本発明の粉末油脂には、発明の効果を阻害しない範囲で、任意の成分を配合してもよい。このような成分としては、粉末油脂に通常配合され得る成分が挙げられ、具体的には、抗酸化剤（トコフェロール等）、賦形剤、増粘剤、防腐剤、着色剤等が挙げられる。これらの成分や含量は、得ようとする効果等に応じて適宜設定できる。
(Other ingredients)
The powdered oil and fat of the present invention may contain any desired components within a range that does not impede the effects of the invention. Examples of such components include components that can be normally incorporated into powdered oils and fats, and specific examples include antioxidants (such as tocopherol), excipients, thickeners, preservatives, and colorants. These components and contents can be appropriately set depending on the desired effect and the like.
粉末油脂中には水分が含まれていてもよいが、含まれていなくともよい。粉末油脂中には水分が含まれている場合、その含量は、粉末油脂全体に対して、好ましくは５．０質量％以下である。 The powdered fat or oil may contain water, but it does not need to contain water. When water is contained in the powdered fat or oil, the content thereof is preferably 5.0% by mass or less based on the entire powdered fat or oil.
＜粉末油脂の製造方法＞
本発明の粉末油脂は、粉末油脂の製造方法として知られる任意の方法によって製造することができる。
<Method for producing powdered oil>
The powdered fat or oil of the present invention can be produced by any method known as a method for producing powdered fat or oil.
粉末油脂の製造方法としては、例えば、水相と、油相とを含む乳化物を調製し、該乳化物を乾燥させる方法が挙げられる。乳化物の形態は、粉末油脂を調製可能な形態であれば特に限定されないが、例えば、水中油型（Ｏ／Ｗ）乳化物、水中油中水型（Ｗ／Ｏ／Ｗ）乳化物等が挙げられる。本発明の粉末油脂の製造に際して調製する乳化物は、粉末油脂の保存安定性を高めやすいという観点から、水中油型乳化物が好ましい。
なお、乳化物の組成は、水分含量が高い点以外は、粉末油脂と同様である。
Examples of methods for producing powdered fats and oils include a method of preparing an emulsion containing an aqueous phase and an oil phase and drying the emulsion. The form of the emulsion is not particularly limited as long as it is in a form that allows the preparation of powdered fats and oils, but examples include oil-in-water (O/W) emulsions, water-in-oil-in-water (W/O/W) emulsions, etc. Can be mentioned. The emulsion prepared in the production of the powdered fat or oil of the present invention is preferably an oil-in-water emulsion from the viewpoint of easily improving the storage stability of the powdered fat or oil.
The composition of the emulsion is the same as that of the powdered fat and oil except that the water content is high.
水相及び油相は、各相を構成する成分を、撹拌機等を用いて適宜混合撹拌することで得られる。 The aqueous phase and the oil phase are obtained by appropriately mixing and stirring the components constituting each phase using a stirrer or the like.
乳化物は、水相及び油相から乳化物を製造できる任意の方法によって得られる。このような方法としては、水相を撹拌しながら油相を添加する方法、油相を撹拌しながら水相を添加する方法、水相及び油相を同時に添加して混合する方法等が挙げられる。 Emulsions are obtained by any method capable of producing emulsions from aqueous and oil phases. Examples of such methods include adding the oil phase while stirring the water phase, adding the water phase while stirring the oil phase, and adding and mixing the water phase and the oil phase simultaneously. .
乳化物の乾燥方法としては、水分を乾燥させること（つまり水分含量を低下させること）ができる通常の方法を用いることができ、例えば、噴霧乾燥、凍結乾燥、真空乾燥等が挙げられる。これらのうち、製造の簡便さと製造コストの安さの観点、及び得られる粉末油脂の粒子サイズが均一になりやすいため固結しづらいという観点から噴霧乾燥が好ましい。 As a method for drying the emulsion, a conventional method capable of drying water (that is, reducing the water content) can be used, and examples thereof include spray drying, freeze drying, vacuum drying, and the like. Among these, spray drying is preferred from the viewpoint of ease of production and low production cost, as well as from the viewpoint that the particle size of the obtained powdered oil and fat tends to be uniform and therefore hard to solidify.
（水相）
乳化物を構成する水相には、水性溶媒（水等）、及び、本発明の粉末油脂を構成する水溶性成分（抽出物（サトウキビ抽出物及び／又は酵母エキス）、及びデキストリン）が少なくとも含まれる。粉末化基材として水溶性粉末化基材を用いる場合、該粉末化基材も水相に含まれる。
(aqueous phase)
The aqueous phase constituting the emulsion contains at least an aqueous solvent (water, etc.) and water-soluble components (extract (sugar cane extract and/or yeast extract), and dextrin) constituting the powdered oil and fat of the present invention. It will be done. When a water-soluble powdered base material is used as the powdered base material, the powdered base material is also included in the aqueous phase.
水相の組成は、最終的に得られる粉末油脂の組成が上記の要件を満たすように設定すればよく、水性溶媒、及び、本発明の粉末油脂を構成する水溶性成分が含まれていれば特に限定されない。水相の組成は水性溶媒の含量に応じて大きく変動し得るため、水相の各成分の含量は、油相（特に、油相中の油脂）の総量に対して設定してもよい。 The composition of the aqueous phase may be set so that the composition of the powdered fat finally obtained satisfies the above requirements, and as long as it contains an aqueous solvent and a water-soluble component constituting the powdered fat of the present invention. Not particularly limited. Since the composition of the aqueous phase can vary greatly depending on the content of the aqueous solvent, the content of each component of the aqueous phase may be set relative to the total amount of the oil phase (particularly the fats and oils in the oil phase).
乳化物作製の際に、水性溶媒とその他の原材料との配合比は、特に限定されないが、例えば、乳化物を構成する全成分において、水性溶媒以外の全ての原材料（抽出物、デキストリン、油脂、粉末化基材、及びその他の原材料等）の合計量１００質量％に対して水性溶媒５０～２００質量％の範囲内にすることができる。 When producing an emulsion, the blending ratio of the aqueous solvent and other raw materials is not particularly limited. The amount of the aqueous solvent can be within the range of 50 to 200% by mass based on 100% by mass of the total amount of the powdered base material, other raw materials, etc.).
（油相）
油相の組成は、最終的に得られる粉末油脂の組成が上記の要件を満たすように設定すればよく、油脂が含まれていれば特に限定されない。油相には、油脂以外の成分（油溶性粉末化基材等の油溶性成分）が含まれていてもよい。
(oil phase)
The composition of the oil phase may be set so that the composition of the powdered fat finally obtained satisfies the above requirements, and is not particularly limited as long as it contains fat. The oil phase may contain components other than fats and oils (oil-soluble components such as oil-soluble powdered base material).
本発明の粉末油脂の製造に際して調製する乳化物において、水相と油相との割合（質量比）は、好ましくは、水相：油相＝２１：４～２９：２１である。 In the emulsion prepared during the production of the powdered fat or oil of the present invention, the ratio (mass ratio) of the aqueous phase to the oil phase is preferably aqueous phase:oil phase=21:4 to 29:21.
＜粉末油脂の性質＞
本発明の粉末油脂は、加熱を行っても戻り臭が抑制されており、粉末油脂の製造時における歩留まり率の低下も抑制されている。さらには、粉末油脂の溶解時の乳化安定性の低下も抑制されている。
<Properties of powdered oil>
The powdered oil and fat of the present invention has suppressed return odor even when heated, and also suppresses a decrease in yield rate during production of the powdered oil and fat. Furthermore, deterioration in emulsion stability during dissolution of powdered oils and fats is also suppressed.
（戻り臭）
本発明において、「戻り臭」とは、粉末油脂を、加熱（例えば１２１℃での加熱）した際に生じる異臭を意味する。戻り臭の原因物質は種々あるが、例えば、２－アセチル－１－ピロリンが挙げられる。
(returning odor)
In the present invention, "returning odor" refers to an unusual odor that occurs when powdered oil or fat is heated (for example, heated at 121° C.). There are various substances that cause the returned odor, including 2-acetyl-1-pyrroline.
加熱後の粉末油脂における戻り臭の有無や程度は実施例に記載した方法で評価できる。 The presence or absence and degree of return odor in the powdered oil and fat after heating can be evaluated by the method described in the Examples.
戻り臭の有無や程度は、加熱後の粉末油脂における戻り臭の原因物質の一つである２－アセチル－１－ピロリンの生成量を下記の方法で特定することでも評価できる。
［２－アセチル－１－ピロリンの生成量の特定方法］
粉末油脂を１０％溶解した水溶液を１２１℃で２０分間加熱処理した溶液１ｇをヘッドスペース分析用バイアル管に分取し、８０℃にて３０分加温した際に発生する揮発性物質を固相マイクロ抽出法（ＳＰＭＥ）にて捕集する。ＳＰＭＥファイバーにはＳＵＰＥＬＣＯ社製の５０／３０μｍ ＤＶＢ／ＣＡＲ／ＰＤＭＳ等を用いることができる。
この揮発性物質をＧＣ／ＭＳ装置（例えば、商品名「ＧＣ ７８９０Ａ ＭＳＤ ５９７５Ｃ」、アジレント・テクノロジー社製）の注入口にて２４０℃で５分間加熱脱着し、揮発性物質をガスクロマトグラフィー用カラム（例えば、商品名「ＤＢ－ＷＡＸ ＵＩ」、６０ｍ×０．２５ｍｍ、膜厚０．５μｍ、アジレント・テクノロジー社製）に供する。
カラム（昇温条件４０℃５分→１０℃／分→２４０℃２０分）で、単離した揮発性物質を検出器（ＭＳ）と匂い嗅ぎ装置（ＯＤＰ）に分岐させて検知する。カラム保持時間が１９．６分である戻り臭（ポップコーン臭）のものが２－アセチル－１－ピロリンに相当する。
The presence and extent of returned odor can also be evaluated by specifying the amount of 2-acetyl-1-pyrroline produced, which is one of the causative substances of returned odor in powdered fats and oils after heating, using the following method.
[Method for determining the amount of 2-acetyl-1-pyrroline produced]
1 g of an aqueous solution containing 10% powdered fat and oil was heat-treated at 121°C for 20 minutes and placed in a vial tube for headspace analysis, and the volatile substances generated when heated at 80°C for 30 minutes were collected as a solid phase. Collect using microextraction method (SPME). As the SPME fiber, 50/30 μm DVB/CAR/PDMS manufactured by SUPELCO, etc. can be used.
This volatile substance is desorbed by heating at 240°C for 5 minutes at the injection port of a GC/MS device (for example, “GC 7890A MSD 5975C”, manufactured by Agilent Technologies), and the volatile substance is transferred to a gas chromatography column. (For example, product name "DB-WAX UI", 60 m x 0.25 mm, film thickness 0.5 μm, manufactured by Agilent Technologies).
The isolated volatile substance is detected using a column (heating condition: 40°C for 5 minutes → 10°C/min → 240°C for 20 minutes) by branching into a detector (MS) and an odor sniffing device (ODP). The returned odor (popcorn odor) with a column retention time of 19.6 minutes corresponds to 2-acetyl-1-pyrroline.
（歩留まり率）
粉末油脂の歩留まり率は、実施例に示した方法で、粉末油脂の製造時（通常、噴霧乾燥時）において、準備した乳化物の質量に対して、該乳化物から実際に得られた粉末油脂の質量を測定することで評価できる。歩留まり率が高いほど、乳化物から得られた粉末油脂の割合が多く、効率的に粉末油脂を製造できることを意味する。
(Yield rate)
The yield rate of powdered fats and oils is determined by the method shown in the example, when the powdered fats and oils are manufactured (usually during spray drying), and the powdered fats and oils actually obtained from the emulsion are calculated based on the mass of the prepared emulsion. It can be evaluated by measuring the mass of The higher the yield rate, the higher the proportion of powdered oil and fat obtained from the emulsion, which means that powdered oil and fat can be produced more efficiently.
（溶解時の乳化安定性）
粉末油脂の溶解時の乳化安定性は、実施例に示した方法で、粉末油脂を水に溶解させた際のメディアン径（下記実施例中の「メディアン径（粉）」に相当）を測定することで評価できる。
粉末油脂を２５℃の水に溶解させた際の油滴径（メディアン径）は、２．０μｍ以下であることが好ましい。
(Emulsification stability during dissolution)
The emulsion stability when dissolving powdered fats and oils is determined by measuring the median diameter (corresponding to "median diameter (powder)" in the following examples) when powdered fats and oils are dissolved in water using the method shown in the examples. It can be evaluated by
The oil droplet diameter (median diameter) when the powdered oil is dissolved in water at 25° C. is preferably 2.0 μm or less.
粉末油脂の溶解時の乳化安定性は、実施例に示した方法で、粉末油脂を水に溶解させた際のメディアン径（下記実施例中の「メディアン径（粉）」に相当）と、粉末油脂を調製する前の乳化液（噴霧乾燥前の乳化液）のメディアン径（下記実施例中の「メディアン径（液）」に相当）とを比較することでも評価できる。
例えば、粉末油脂を水に溶解させた際のメディアン径と、粉末油脂を調製する前の乳化液のメディアン径との差（絶対値）は、２．０以下が好ましく、１．０以下がより好ましく、０．３以下がさらにより好ましい。メディアン径の差が上記範囲内であることは、粉末油脂の乳化安定性が良好であることを意味する。
The emulsion stability when dissolving powdered fats and oils is determined by the median diameter when powdered fats and oils are dissolved in water (corresponding to "median diameter (powder)" in the following examples) and the powder by the method shown in the example. It can also be evaluated by comparing the median diameter (corresponding to the "median diameter (liquid)" in the Examples below) of the emulsion before preparing the fat or oil (the emulsion before spray drying).
For example, the difference (absolute value) between the median diameter when the powdered fat is dissolved in water and the median diameter of the emulsion before preparing the powdered fat is preferably 2.0 or less, and more preferably 1.0 or less. It is preferably 0.3 or less, and even more preferably 0.3 or less. The fact that the difference in median diameter is within the above range means that the emulsion stability of the powdered oil and fat is good.
粉末油脂を調製する前の乳化液（噴霧乾燥前の乳化液）の油滴径（メディアン径）は、１．０μｍ以下であることが好ましい。 The oil droplet diameter (median diameter) of the emulsion before preparing the powdered oil (emulsion before spray drying) is preferably 1.0 μm or less.
＜粉末油脂の用途＞
本発明の粉末油脂は、任意の飲料及び食品等に配合して用いることができる。本発明の粉末油脂を配合し得る食品等としては、コーヒー、経腸栄養剤、ゼリー、ヨーグルト、スープ類（コーンポタージュ等）、ソース類、フライバッター、スナック惣菜類、水産練り製品、畜肉製品、ミックス粉、製菓（クッキー等）、製パン等が挙げられる。
<Applications of powdered oil>
The powdered oil or fat of the present invention can be used by blending it into any beverage, food, or the like. Examples of foods that can contain the powdered oil and fat of the present invention include coffee, enteral nutrition, jelly, yogurt, soups (corn potage, etc.), sauces, fried batter, snack foods, seafood paste products, meat products, and mixes. Examples include flour, confectionery (cookies, etc.), bread making, etc.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to these Examples.
＜粉末油脂の作製＞
下記の方法に基づき、水相及び油相を含む水中油型乳化物を調製し、該水中油型乳化物を用いて、最終的な組成が下記表中に表される粉末油脂を作製した。なお、表中、「油脂」、「デキストリン」、「粉末化基材」、「乳化剤」、「抗酸化剤」、「マスキング剤」、及び「合計」の項の値の単位は「質量％」である。
表中、「成分２／成分４」は、マスキング剤の質量に対するデキストリンの質量の割合を意味する。「成分１／（成分２＋成分４）」は、デキストリン及びマスキング剤の総質量に対する油脂の質量の割合を意味する。「成分３／成分４」は、マスキング剤の質量に対する粉末化基材の質量の割合を意味する。
<Preparation of powdered oil>
Based on the method described below, an oil-in-water emulsion containing an aqueous phase and an oil phase was prepared, and the oil-in-water emulsion was used to produce powdered fats and oils whose final compositions are shown in the table below. In addition, in the table, the units of values for "oil and fat", "dextrin", "powdered base material", "emulsifier", "antioxidant", "masking agent", and "total" are "mass%" It is.
In the table, "component 2/component 4" means the ratio of the mass of dextrin to the mass of the masking agent. "Component 1/(Component 2 + Component 4)" means the ratio of the mass of oil and fat to the total mass of dextrin and masking agent. "Component 3/Component 4" means the ratio of the mass of the powdered base material to the mass of the masking agent.
＜粉末油脂の原料＞
表中、使用した材料の詳細は下記のとおりである。
<Raw materials for powdered fats and oils>
In the table, details of the materials used are as follows.
（油脂）
Ａ：アマニ油
Ｂ：魚油
Ｃ：ナタネ油
Ｄ：パーム油
Ｅ：ヤシ硬化油
(Oils and fats)
A: Linseed oil B: Fish oil C: Rapeseed oil D: Palm oil E: Hydrogenated palm oil
（デキストリン）
Ａ：デキストリン（ＤＥ１１）、商品名「パインデックス♯２」、松谷化学工業株式会社製
Ｂ：デキストリン（ＤＥ８）、商品名「バイアンデックスＢＨ」、昭和産業株式会社製
Ｃ：デキストリン（ＤＥ２９）、商品名「コーンシロップ」、昭和産業株式会社製
Ｄ：デキストリン（ＤＥ１７～２１）、商品名「ＮＳＤ７００」、サンエイ糖化株式会社製
Ｅ：デキストリン（ＤＥ４）、商品名「パインデックス♯１００」、松谷化学工業株式会社製
(dextrin)
A: Dextrin (DE11), product name "Paindex #2", manufactured by Matsutani Chemical Industry Co., Ltd. B: Dextrin (DE8), product name "Biandex BH", manufactured by Showa Sangyo Co., Ltd. C: Dextrin (DE29), product Name: "Corn syrup", manufactured by Showa Sangyo Co., Ltd. D: Dextrin (DE17-21), product name: "NSD700", manufactured by Sanei Toka Co., Ltd. E: Dextrin (DE4), product name: "Paindex #100", Matsutani Chemical Industry Co., Ltd. Made by Co., Ltd.
（粉末化基材）
Ａ：カゼインナトリウム
Ｂ：オクテニルコハク酸デンプンナトリウム
Ｃ：エンドウタンパク
(Powdered base material)
A: Sodium caseinate B: Sodium starch octenylsuccinate C: Pea protein
（乳化剤）
Ａ：グリセリン脂肪酸エステル
Ｂ：レシチン
(emulsifier)
A: Glycerin fatty acid ester B: Lecithin
（抗酸化剤）
ミックストコフェロール
(Antioxidant)
mixed tocopherols
（マスキング剤）
Ａ：サトウキビ抽出物、商品名「ＭＳＸ－１００」、三井製糖株式会社製（有効分１０質量％）
Ｂ：酵母エキス、商品名「アジレックスＮＨ」、興人ライフサイエンス株式会社製（有効分１００質量％）
Ｃ：酒粕エキス、商品名「酒香の華」、理研ビタミン株式会社製
Ｄ：アガベイヌリン、商品名「有機アガベイヌリン」、株式会社アルマテラ製（有効分１００質量％）
(masking agent)
A: Sugarcane extract, trade name "MSX-100", manufactured by Mitsui Sugar Co., Ltd. (active content 10% by mass)
B: Yeast extract, trade name "Agilex NH", manufactured by Kojin Life Sciences Co., Ltd. (effective content 100% by mass)
C: Sake lees extract, brand name “Sakeko no Hana”, manufactured by Riken Vitamin Co., Ltd. D: Agave inulin, brand name “Organic agave inulin”, manufactured by Almatera Co., Ltd. (active content 100% by mass)
なお、表中、「マスキング剤」の項に記載された上段の数値は、マスキング剤に含まれる各マスキング成分量（マスキング剤に含まれる全成分の総量から、マスキング剤に含まれるマスキング成分以外の成分（賦形剤等）を除いた量）を示す。下段の数値（括弧内の数値）は、粉末油脂に配合されたマスキング剤の量（マスキング剤に含まれる全成分の総量）を示す。 In addition, in the table, the upper row of numbers listed in the "Masking agent" section is the amount of each masking component contained in the masking agent (from the total amount of all components contained in the masking agent, excluding the masking components contained in the masking agent). The amount excluding ingredients (excipients, etc.) is shown. The numbers at the bottom (numbers in parentheses) indicate the amount of masking agent blended into the powdered oil (total amount of all components contained in the masking agent).
＜粉末油脂の製造方法＞
水相を構成する成分（デキストリン、マスキング剤、粉末化基材、水）と、油相を構成する成分（油脂、乳化剤、抗酸化剤）とを、６０００ｒｐｍで１０分間撹拌後、圧力式ホモジナイザーを用いて２００ｋｇｆ／ｃｍ２の圧力で均質化し、乳化液（水中油型乳化物）を得た。
得られた乳化液を、ノズル式スプレードライヤーを用いて２５ｍｌ／ｍｉｎの流量で噴霧乾燥（入口温度１８０～２２０℃）し、水分が約１質量％の粉末油脂を得た。
<Method for producing powdered oil>
After stirring the components constituting the aqueous phase (dextrin, masking agent, powdered base material, water) and the components constituting the oil phase (fat, oil, emulsifier, antioxidant) for 10 minutes at 6000 rpm, a pressure homogenizer was added. homogenization at a pressure of 200 kgf/cm 2 to obtain an emulsion (oil-in-water emulsion).
The obtained emulsion was spray-dried using a nozzle-type spray dryer at a flow rate of 25 ml/min (inlet temperature 180 to 220° C.) to obtain a powdered oil and fat having a water content of about 1% by mass.
＜粉末油脂の評価＞
得られた各粉末油脂について、諸特性を下記の方法で評価した。
<Evaluation of powdered oils and fats>
Various properties of each of the obtained powdered fats and oils were evaluated using the following methods.
（油滴径（メディアン径））
噴霧乾燥前の乳化液の油滴径（メディアン径）、及び、乳化液の噴霧乾燥後に得られた粉末油脂を２５℃の水に溶解させた際の油滴径（メディアン径）を、レーザー回折式粒子径分布測定装置（商品名「ＳＡＬＤ－２３００」、株式会社島津製作所製）によって測定した。その結果を、下記表中の「油滴径」の項に示す。
表中、油滴径（メディアン径）の単位は「μｍ」である。
表中、「径（液）」は、噴霧乾燥前の乳化液の油滴径（メディアン径）を意味する。「径（粉）」は、粉末油脂を溶解させた際の油滴径（メディアン径）を意味する。
(Oil droplet diameter (median diameter))
The oil droplet diameter (median diameter) of the emulsion before spray-drying and the oil droplet diameter (median diameter) when the powdered oil obtained after spray-drying the emulsion is dissolved in 25°C water were determined by laser diffraction. Measurement was performed using a type particle size distribution measuring device (trade name "SALD-2300", manufactured by Shimadzu Corporation). The results are shown in the "oil droplet diameter" section of the table below.
In the table, the unit of oil droplet diameter (median diameter) is "μm".
In the table, "diameter (liquid)" means the oil droplet diameter (median diameter) of the emulsion before spray drying. "Diameter (powder)" means the diameter of oil droplets (median diameter) when powdered oil is dissolved.
また、粉末油脂を溶解させた際の油滴径（メディアン径）について以下の基準に基づき評価した。その結果を、下記表中の「径評価」の項に示す。
◎：メディアン径（粉）が１．０μｍ未満である。
○：メディアン径（粉）が１．０μｍ以上２．０μｍ未満である。
×：メディアン径（粉）が２．０μｍ以上である。
In addition, the oil droplet diameter (median diameter) when the powdered oil was dissolved was evaluated based on the following criteria. The results are shown in the "diameter evaluation" section of the table below.
◎: Median diameter (powder) is less than 1.0 μm.
○: Median diameter (powder) is 1.0 μm or more and less than 2.0 μm.
×: Median diameter (powder) is 2.0 μm or more.
（歩留まり）
各粉末油脂を水に溶解させて乳化物７００ｍｌ（固形分５０％）を調製した。各乳化物を３５ｍｌ／ｍｉｎの流量で送液し、入口温度１８０℃、出口温度１００℃の条件下で噴霧乾燥した。噴霧乾燥後、トート瓶に回収できたサンプル量から歩留まり（乳化物のうち、噴霧乾燥されて粉末油脂となった量）を算出し、下記の基準で評価した。その結果を、下記表中の「歩留まり」の項に示す。
◎：歩留まり６０％以上
○：歩留まり５０％以上６０％未満
△：歩留まり３０％以上５０％未満
×：歩留まり３０％未満
(yield)
Each powdered oil and fat was dissolved in water to prepare 700 ml of emulsion (solid content: 50%). Each emulsion was fed at a flow rate of 35 ml/min and spray-dried under conditions of an inlet temperature of 180°C and an outlet temperature of 100°C. After spray drying, the yield (the amount of the emulsion that was spray dried and turned into powdered oil) was calculated from the amount of sample collected in the tote bottle, and evaluated based on the following criteria. The results are shown in the "yield" section of the table below.
◎: Yield 60% or more ○: Yield 50% or more and less than 60% △: Yield 30% or more and less than 50% ×: Yield less than 30%
（戻り臭）
各粉末油脂を１０％溶解させた水溶液を準備し、これを１２１℃で２０分間加熱処理し、１０℃で３時間静置した。次いで、各水溶液を口に含んだ時の粉末油脂由来の戻り臭をパネル２０名によって評価した。
具体的には、下記の組み合わせで粉末油脂同士を比較し、「戻り臭が抑えられている」と回答した人数を算出し、下記の基準に基づき評価した。その結果を、下記表中の「戻り臭」の項に示す。
(returning odor)
An aqueous solution containing 10% of each powdered oil and fat was prepared, heat-treated at 121°C for 20 minutes, and left to stand at 10°C for 3 hours. Next, a panel of 20 people evaluated the return odor derived from the powdered oil and fat when each aqueous solution was taken into the mouth.
Specifically, the following combinations of powdered oils and fats were compared, the number of people who answered that "return odor was suppressed" was calculated, and the results were evaluated based on the following criteria. The results are shown in the "return odor" section in the table below.
［戻り臭の評価における粉末油脂の比較対象］
実施例１～６、実施例８、９、１１：比較例１と比較した。
実施例７：比較例２と比較した。
実施例１０：比較例３と比較した。
実施例１２：比較例４と比較した。
実施例１３：比較例５と比較した。
実施例１４：比較例６と比較した。
実施例１５：マスキング剤を含まない点以外は実施例１５の組成と共通する粉末油脂と比較した。
実施例１６：比較例７と比較した。
実施例１７：比較例８と比較した。
実施例１８：比較例９と比較した。
実施例１９、２０：比較例１１と比較した。
[Comparison of powdered oils and fats in evaluation of return odor]
Examples 1 to 6, Examples 8, 9, and 11: Compared with Comparative Example 1.
Example 7: Compared with Comparative Example 2.
Example 10: Compared with Comparative Example 3.
Example 12: Compared with Comparative Example 4.
Example 13: Compared with Comparative Example 5.
Example 14: Compared with Comparative Example 6.
Example 15: Comparison was made with powdered oil having the same composition as Example 15 except that it did not contain a masking agent.
Example 16: Compared with Comparative Example 7.
Example 17: Compared with Comparative Example 8.
Example 18: Compared with Comparative Example 9.
Examples 19 and 20: Compared with Comparative Example 11.
［戻り臭の評価基準］
◎：パネル２０名中、１５名以上が「戻り臭が抑えられている」と回答した。
○：パネル２０名中、１０～１４名が「戻り臭が抑えられている」と回答した。
△：パネル２０名中、８～９名が「戻り臭が抑えられている」と回答した。
×：パネル２０名中、８名未満が「戻り臭が抑えられている」と回答した。
[Evaluation criteria for returned odor]
◎: Out of 20 panelists, 15 or more answered that "returning odor is suppressed."
○: 10 to 14 of the 20 panelists answered that "returning odor is suppressed."
△: Out of 20 panelists, 8 to 9 people answered that "returning odor is suppressed."
×: Less than 8 out of 20 panelists answered that "returning odor is suppressed."
なお、戻り臭を評価した評価パネルは、以下のように選抜した。
２０組の異なる風味を有する粉末油脂を用意し、１対２点試験法（ｄｕｏ－ｔｒｉｏ ｔｅｓｔ：２種類の試料を合計３個準備し、２種類のうち一方の試料を標準試料として提示し、標準試料と同じものを選択させる手法）を行い、正解率７０％以上の者を選抜した。
戻り臭の評価を実施するにあたり、パネル全体で事前に討議し、各評価項目の特性に対してすり合わせを行って、各パネルに共通認識を持たせた。また、官能評価におけるパネルの偏りを排除し、評価の精度を高めるために、サンプルの試験区番号や内容はパネルに知らせず、ランダムに提示した。
The evaluation panel that evaluated the returned odor was selected as follows.
Prepare 20 sets of powdered fats and oils with different flavors, conduct a one-to-trio test (duo-trio test: prepare a total of three samples of two types, and present one of the two types as a standard sample, A method in which participants were asked to select the same sample as the standard sample) was conducted, and those with a correct answer rate of 70% or higher were selected.
Before conducting the return odor evaluation, the entire panel discussed in advance and reconciled the characteristics of each evaluation item to ensure that each panel had a common understanding. In addition, in order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test area number and content of the samples were not informed to the panel, and the samples were presented randomly.
（総合評価）
３つの評価結果（粉末油脂を溶解させた際の油滴径（メディアン径）、歩留まり、及び戻り臭）に基づき、下記の基準で総合評価を行った。その結果を、下記表中の「総合評価」の項に示す。
◎：３つの評価結果が全て◎である。
○：３つの評価結果が全て○以上（すなわち、○又は◎）であり、かつ、◎の数が３未満である。
×：３つの評価結果のうち、１つ以上が×である。
(comprehensive evaluation)
Based on three evaluation results (oil droplet diameter (median diameter) when powdered oil and fat were dissolved, yield, and returned odor), comprehensive evaluation was performed using the following criteria. The results are shown in the "Comprehensive Evaluation" section of the table below.
◎: All three evaluation results are ◎.
○: All three evaluation results are ○ or more (that is, ○ or ◎), and the number of ◎ is less than 3.
×: One or more of the three evaluation results is ×.
表に示されるとおり、デキストリンと、所定量のサトウキビ抽出物又は酵母エキスと、を含む粉末油脂は、加熱による戻り臭が抑制されていた。このような効果は、サトウキビ抽出物及び酵母エキスの配合量が本発明に規定される範囲外であると認められなかった。 As shown in the table, the powdered oil and fat containing dextrin and a predetermined amount of sugarcane extract or yeast extract had suppressed return odor due to heating. Such effects were not observed when the amounts of sugarcane extract and yeast extract were outside the range specified in the present invention.
本発明の要件を満たす粉末油脂は、加熱による戻り臭が抑制されているだけではなく、粉末油脂の製造時における歩留まり率の低下が抑制されていた。 The powdered fats and oils that meet the requirements of the present invention not only suppressed the return odor caused by heating, but also suppressed the decrease in yield rate during the production of the powdered fats and oils.
また、本発明の要件を満たす粉末油脂は、粉末油脂を水に溶解させた際のメディアン径が２．０μｍ未満であることから乳化安定性が良好だった。 Furthermore, the powdered oil and fat that met the requirements of the present invention had good emulsion stability because the median diameter when the powdered oil and fat was dissolved in water was less than 2.0 μm.
他方で、サトウキビ抽出物及び酵母エキスと同様にマスキング作用を有することが知られる、酒粕エキス又はアガベイヌリンを配合しても、加熱による戻り臭が抑制されなかった。データには示していないが、酒粕エキス又はアガベイヌリンの配合量を増やしても戻り臭抑制効果はほぼ認められなかったうえ、粉末油脂の製造時における歩留まり率が著しく低下した。 On the other hand, even when sake lees extract or agave inulin, which is known to have a masking effect like sugarcane extract and yeast extract, was added, the return odor caused by heating was not suppressed. Although not shown in the data, even if the blended amount of sake lees extract or agave inulin was increased, almost no effect of suppressing the odor was observed, and the yield rate during the production of powdered fats and oils significantly decreased.
＜クッキーの作製及び評価＞
実施例１０、実施例１７、比較例３、又は比較例８の粉末油脂を用いて、以下の配合及び方法に基づきアイスボックスクッキーを作製し、その戻り臭を評価した。
<Creation and evaluation of cookies>
Using the powdered oils and fats of Example 10, Example 17, Comparative Example 3, or Comparative Example 8, icebox cookies were produced based on the following formulation and method, and the returned odor was evaluated.
（アイスボックスクッキーの配合）
ショートニング １３５ｇ
上白糖 １２０ｇ
全卵 ７５ｇ
粉末油脂 ６０ｇ
薄力粉 ３００ｇ
(Icebox cookie formulation)
135g shortening
120g caster sugar
75g whole egg
Powdered oil 60g
300g soft flour
（アイスボックスクッキーの作製方法）
ミキシングボールに、ショートニング及び上白糖を投入し、ビーターでミキシングした。全卵を少しずつ添加後、さらに粉末油脂、薄力粉を添加混合し、クッキー生地を得た。得られた生地を冷蔵庫で１時間リタードした後、丸型に成型し、冷凍庫で静置した。クッキー生地を厚さ１０ｍｍにスライスし、オーブンで焼成した。２枚の天板を使用し、上段を１８０℃、下段を１５０℃に設定して１６分間焼成してアイスボックスクッキーを得た。
(Method for making icebox cookies)
Shortening and caster sugar were placed in a mixing bowl and mixed with a beater. After adding whole eggs little by little, powdered oil and fat and soft flour were added and mixed to obtain cookie dough. The obtained dough was retarded in the refrigerator for 1 hour, then formed into a round shape and left in the freezer. The cookie dough was sliced into 10 mm thick slices and baked in an oven. Using two baking sheets, the upper one was set at 180°C and the lower one at 150°C, and baked for 16 minutes to obtain icebox cookies.
（戻り臭の評価）
アイスボックスクッキーの戻り臭について、下記の組み合わせ及び基準で、各粉末油脂が配合されたアイスボックスクッキーの喫食時における戻り臭を評価した。
(Evaluation of return odor)
Regarding the return odor of the icebox cookie, the return odor of the icebox cookie containing each powdered fat and oil was evaluated according to the following combinations and criteria when eaten.
［戻り臭の評価におけるアイスボックスクッキーの比較対象］
実施例１０：比較例３と比較した。
実施例１７：比較例８と比較した。
[Icebox cookies compared in evaluation of return odor]
Example 10: Compared with Comparative Example 3.
Example 17: Compared with Comparative Example 8.
［戻り臭の評価基準］
◎：パネル２０名中、１５名以上が「戻り臭が抑えられている」と回答した。
○：パネル２０名中、１０～１４名が「戻り臭が抑えられている」と回答した。
△：パネル２０名中、８～９名が「戻り臭が抑えられている」と回答した。
×：パネル２０名中、８名未満が「戻り臭が抑えられている」と回答した。
[Evaluation criteria for returned odor]
◎: Out of 20 panelists, 15 or more answered that "returning odor is suppressed."
○: 10 to 14 of the 20 panelists answered that "returning odor is suppressed."
△: Out of 20 panelists, 8 to 9 people answered that "returning odor is suppressed."
×: Less than 8 out of 20 panelists answered that "returning odor is suppressed."
（結果）
実施例１０、又は実施例１７の粉末油脂が配合されたアイスボックスクッキーは、いずれも◎の評価だった。
(result)
The icebox cookies containing the powdered oil and fat of Example 10 or Example 17 were both rated ◎.
＜コーンポタージュの作製及び評価＞
実施例１６、実施例１７、比較例７、又は比較例８の粉末油脂を用いて、以下の配合及び方法に基づきコーンポタージュを作製し、その戻り臭を評価した。
<Preparation and evaluation of corn potage>
Using the powdered oils and fats of Example 16, Example 17, Comparative Example 7, or Comparative Example 8, corn potage was produced based on the following formulation and method, and the returned odor was evaluated.
（コーンポタージュの配合）
スイートコーン缶詰 ２００質量部
牛乳 ２００質量部
粉末油脂 ５質量部
食塩 少々
(Composition of corn potage)
Canned sweet corn 200 parts by mass Milk 200 parts by mass Powdered oil 5 parts by mass A little salt
（コーンポタージュの作製方法）
上記配合に記載される各成分を混合し、ホモミキサーで撹拌（５０００ｒｐｍ、１０分間）しながら８０℃に加熱しコーンポタージュを作製した。次いで、湯煎により８５℃で数分間、予備加熱した。コーンポタージュをメジウムビンに充填後、オートクレーブ（１２１℃、２０分）にかけた。
(Method for making corn potage)
Each component described in the above formulation was mixed and heated to 80° C. while stirring with a homomixer (5000 rpm, 10 minutes) to prepare a corn potage. Next, it was preheated at 85° C. for several minutes in a water bath. After filling the corn potage into a medium bottle, it was placed in an autoclave (121°C, 20 minutes).
（戻り臭の評価）
コーンポタージュの戻り臭について、下記の組み合わせ及び基準で、各粉末油脂が配合されたコーンポタージュの喫食時における戻り臭を評価した。
(Evaluation of return odor)
Regarding the return odor of corn potage, the return odor of corn potage containing each powdered fat and oil was evaluated according to the following combinations and criteria when eaten.
［戻り臭の評価におけるコーンポタージュの比較対象］
実施例１６：比較例７と比較した。
実施例１７：比較例８と比較した。
[Comparison target of corn potage in evaluation of return odor]
Example 16: Compared with Comparative Example 7.
Example 17: Compared with Comparative Example 8.
［戻り臭の評価基準］
上記＜クッキーの作製及び評価＞におけるものと同様である。
[Evaluation criteria for returned odor]
This is the same as in <Cookie Preparation and Evaluation> above.
（結果）
実施例１６、又は実施例１７の粉末油脂が配合されたコーンポタージュは、いずれも◎の評価だった。
(result)
The corn potage blended with the powdered oil and fat of Example 16 or Example 17 were both rated ◎.
＜コーヒーの作製及び評価＞
実施例１６、実施例１７、比較例７、又は比較例８の粉末油脂を用いて、以下の配合及び方法に基づきコーヒーを作製し、その戻り臭を評価した。
<Coffee production and evaluation>
Using the powdered oils and fats of Example 16, Example 17, Comparative Example 7, or Comparative Example 8, coffee was prepared based on the following formulation and method, and its return odor was evaluated.
（コーヒー調整液の配合）
インスタントコーヒー ２０質量％
水 ８０質量％
（コーヒーの配合）
コーヒー調整液 ５．００質量％
グラニュー糖 ６．００質量％
粉末油脂 １．００質量％
Ｐ－１６７０（※１） ０．０５０質量％
ポエムＢ－１５Ｖ（※２） ０．０３質量％
カゼインナトリウム ０．０５０質量％
水 ８７．８７０質量％
（※１）ショ糖パルミチン酸エステル（三菱化学フーズ株式会社製）
（※２）コハク酸グリセリン脂肪酸エステル（理研ビタミン株式会社製）
(Coffee conditioning liquid combination)
Instant coffee 20% by mass
Water 80% by mass
(Coffee mixture)
Coffee conditioning liquid 5.00% by mass
Granulated sugar 6.00% by mass
Powdered oil 1.00% by mass
P-1670 (*1) 0.050% by mass
Poem B-15V (*2) 0.03% by mass
Sodium caseinate 0.050% by mass
Water 87.870% by mass
(*1) Sucrose palmitate ester (manufactured by Mitsubishi Chemical Foods Corporation)
(*2) Succinic acid glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd.)
（コーヒーの作製方法）
インスタントコーヒーを湯に溶かし、リン酸水素二ナトリウム、及び炭酸水素ナトリウムを用いてｐＨ６．８に調整し、コーヒー調整液を得た。
６０℃の湯にコーヒー調整液以外の上記各成分を入れて、ホモミキサー（５０００ｒｐｍ、１０ｍｉｎ）で予備乳化した。得られた予備乳化液にコーヒー調整液を混合し、撹拌した（最終コーヒーＢｒｉｘ １．２～１．４程度を目標とした）。得られた撹拌物を高圧ホモジナイザー（１５ＭＰａ／４ＭＰａ、２パス）にかけ、均質化した。次いで、湯煎により８５℃で数分間、予備加熱した。コーヒーをメジウムビンに充填後、オートクレーブ（１２１℃、２０分）にかけた。
(Coffee making method)
Instant coffee was dissolved in hot water, and the pH was adjusted to 6.8 using disodium hydrogen phosphate and sodium hydrogen carbonate to obtain a coffee conditioning liquid.
The above components other than the coffee conditioning liquid were added to 60°C hot water and pre-emulsified using a homomixer (5000 rpm, 10 min). A coffee conditioning liquid was mixed with the obtained pre-emulsified liquid and stirred (the final coffee Brix was targeted to be about 1.2 to 1.4). The obtained stirred material was homogenized using a high-pressure homogenizer (15 MPa/4 MPa, 2 passes). Next, it was preheated at 85° C. for several minutes in a water bath. After filling coffee into a medium bottle, it was autoclaved (121°C, 20 minutes).
（戻り臭の評価）
コーヒーの戻り臭について、下記の組み合わせ及び基準で、各粉末油脂が配合されたコーヒーの喫食時における戻り臭を評価した。
(Evaluation of return odor)
Regarding the smell of coffee, the smell of coffee mixed with each powdered fat and oil was evaluated based on the following combinations and criteria.
［戻り臭の評価におけるコーヒーの比較対象］
実施例１６：比較例７と比較した。
実施例１７：比較例８と比較した。
[Coffee comparison target in evaluation of return odor]
Example 16: Compared with Comparative Example 7.
Example 17: Compared with Comparative Example 8.
［戻り臭の評価基準］
上記＜クッキーの作製及び評価＞におけるものと同様である。
[Evaluation criteria for returned odor]
This is the same as in <Cookie Preparation and Evaluation> above.
（結果）
実施例１６、又は実施例１７の粉末油脂が配合されたコーヒーは、いずれも◎の評価だった。
(result)
Both coffees containing the powdered oil and fat of Example 16 or Example 17 were rated ◎.
Claims (4)
前記抽出物が、サトウキビ抽出物及び／又は酵母エキスであり、
前記抽出物の総量が、前記粉末油脂全体に対して０．００１質量％以上１．１０質量％以下である、
粉末油脂。 A powdered oil and fat comprising an extract, a dextrin, an oil and fat, and a powdered base material,
The extract is a sugarcane extract and/or a yeast extract,
The total amount of the extract is 0.001% by mass or more and 1.10% by mass or less based on the whole powdered oil and fat,
Powdered oil.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001200250A (en) | 2000-01-21 | 2001-07-24 | Mitsui Sugar Co Ltd | Antioxidant |
| JP2015216887A (en) | 2014-05-19 | 2015-12-07 | ミヨシ油脂株式会社 | Powdery fat for beverage |
| WO2016114404A1 (en) | 2015-01-16 | 2016-07-21 | ミヨシ油脂株式会社 | Method for producing pulverulent fat and oil containing highly unsaturated fatty acid and method for producing baked product |
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| JPS61249362A (en) * | 1985-04-26 | 1986-11-06 | Sanyo Kokusaku Pulp Co Ltd | Yeast extract composition |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001200250A (en) | 2000-01-21 | 2001-07-24 | Mitsui Sugar Co Ltd | Antioxidant |
| JP2015216887A (en) | 2014-05-19 | 2015-12-07 | ミヨシ油脂株式会社 | Powdery fat for beverage |
| WO2016114404A1 (en) | 2015-01-16 | 2016-07-21 | ミヨシ油脂株式会社 | Method for producing pulverulent fat and oil containing highly unsaturated fatty acid and method for producing baked product |
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