JPH02207764A - Preparation of powdery cream readily dispersible in cold water - Google Patents
Preparation of powdery cream readily dispersible in cold waterInfo
- Publication number
- JPH02207764A JPH02207764A JP1027318A JP2731889A JPH02207764A JP H02207764 A JPH02207764 A JP H02207764A JP 1027318 A JP1027318 A JP 1027318A JP 2731889 A JP2731889 A JP 2731889A JP H02207764 A JPH02207764 A JP H02207764A
- Authority
- JP
- Japan
- Prior art keywords
- cold water
- product
- oil
- oils
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 69
- 239000006071 cream Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title description 4
- 239000003921 oil Substances 0.000 claims abstract description 67
- 239000003925 fat Substances 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 238000002844 melting Methods 0.000 claims abstract description 21
- 230000008018 melting Effects 0.000 claims abstract description 21
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 15
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 15
- 239000011630 iodine Substances 0.000 claims abstract description 15
- 239000000787 lecithin Substances 0.000 claims abstract description 15
- 235000010445 lecithin Nutrition 0.000 claims abstract description 15
- 229940067606 lecithin Drugs 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000007796 conventional method Methods 0.000 claims abstract description 3
- 239000012467 final product Substances 0.000 claims abstract 4
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000014593 oils and fats Nutrition 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- 239000008347 soybean phospholipid Substances 0.000 claims description 3
- 229940057917 medium chain triglycerides Drugs 0.000 claims 2
- 238000001035 drying Methods 0.000 claims 1
- 239000004552 water soluble powder Substances 0.000 claims 1
- 239000003995 emulsifying agent Substances 0.000 abstract description 26
- 230000000630 rising effect Effects 0.000 abstract description 9
- 238000003860 storage Methods 0.000 abstract description 7
- 150000003626 triacylglycerols Chemical class 0.000 abstract 2
- 241000288673 Chiroptera Species 0.000 abstract 1
- 239000000543 intermediate Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 59
- 235000019197 fats Nutrition 0.000 description 26
- 235000019484 Rapeseed oil Nutrition 0.000 description 9
- 230000008014 freezing Effects 0.000 description 9
- 238000007710 freezing Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 6
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 5
- 239000001587 sorbitan monostearate Substances 0.000 description 5
- 235000011076 sorbitan monostearate Nutrition 0.000 description 5
- 229940035048 sorbitan monostearate Drugs 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 102220187649 rs145044428 Human genes 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- -1 sucrose fatty acid esters Chemical class 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 2
- QHZLMUACJMDIAE-UHFFFAOYSA-N Palmitic acid monoglyceride Natural products CCCCCCCCCCCCCCCC(=O)OCC(O)CO QHZLMUACJMDIAE-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000001593 sorbitan monooleate Substances 0.000 description 2
- 235000011069 sorbitan monooleate Nutrition 0.000 description 2
- 229940035049 sorbitan monooleate Drugs 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- LEAHFJQFYSDGGP-UHFFFAOYSA-K trisodium;dihydrogen phosphate;hydrogen phosphate Chemical compound [Na+].[Na+].[Na+].OP(O)([O-])=O.OP([O-])([O-])=O LEAHFJQFYSDGGP-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発８Ａは５℃の冷水に容易に分散溶解し、かつ保存安
定性に優れた粉末クリームを効率よく製造する方法に関
する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention 8A relates to a method for efficiently producing a powdered cream that is easily dispersed and dissolved in cold water at 5° C. and has excellent storage stability.
（従来の技術及び発明が解決しようとするＨＭ）粉末ク
リームには従来からラウリン系油脂及びその硬化油が主
として用いられているため、熱水にはよく分散溶解する
が、冷水に加えた場合粉末が水面上に浮遊し、容易に分
散せず、完全に冷水に解解することは困難であった。(HM to be solved by the prior art and the invention) Since lauric oil and its hydrogenated oil have traditionally been mainly used in powdered creams, they are well dispersed and dissolved in hot water, but when added to cold water, they become powdery. It floated on the water surface, did not easily disperse, and was difficult to completely dissolve in cold water.
冷水に可溶または難溶の特性は、粉末の形状や粒子の大
きさも関係するが、従来の粉末クリームの冷水＃Ｉ＃性
の大きな原因は１、粉末クリームに使用される油脂の融
点が比較的高いことに起因していた。The characteristics of being soluble or poorly soluble in cold water are also related to the shape and particle size of the powder, but the main reason for the cold water resistance of conventional powdered creams is 1. The melting point of the oils and fats used in powdered creams This was due to the high level of achievement.
したがって、冷水難溶性は粉末クリームの油脂組成を低
融点の油脂にすれば解決できる。すなわち高融点の油脂
及びその硬化油のかわりに植物液体油、例えば、大豆油
、コーン油、ナタネ油などを用いた場合、冷水可溶性は
著しく改良される。Therefore, the problem of poor solubility in cold water can be solved by changing the oil and fat composition of the powdered cream to an oil with a low melting point. That is, when vegetable liquid oils such as soybean oil, corn oil, rapeseed oil, etc. are used instead of high melting point fats and oils and their hydrogenated oils, cold water solubility is significantly improved.
しかし、これらの油脂を用いた場合、油脂の安定性の悪
さがそのまま粉末クリームの安定性の悪さにあられれ、
風味が低下して長期の保存に耐えることができない。However, when these oils and fats are used, the poor stability of the oils and fats directly affects the stability of the powdered cream.
It loses flavor and cannot be stored for long periods of time.
冷水易分散性を有する粉末クリームを製造する方法とし
て、適当な微水添油と、融点が非常に低く、酸化安定性
に優れた中鎖トリグリセリド（以下ＭＣＴという）を適
切に配合して製造する方法がある。（例：特公昭５８−
２０５７８号）しかしながら、使用する低融点の原料油
の性質の２を規定するだけでは、粉末クリーム製品の冷
水易分散性を得ることはできない。実際に、特公昭５８
−２０５７８号の追試を行ったが、その冷水分散性は不
十分であった。As a method for producing a powdered cream that is easily dispersible in cold water, it is produced by appropriately blending a suitable slightly hydrogenated oil and medium chain triglyceride (hereinafter referred to as MCT), which has a very low melting point and excellent oxidation stability. There is a way. (Example: Tokuko Sho 58-
(No. 20578) However, it is not possible to obtain a powdered cream product with easy dispersibility in cold water simply by specifying the second property of the low melting point raw material oil used. In fact, the special public
A follow-up test was conducted on No.-20578, but its cold water dispersibility was insufficient.
（課題を解決するための手段）
本発明者は、粉末クリーム製品の製造に不可欠である乳
化剤の植類、添加量及び工程中での添加時期によって製
品の冷水分散性が著しく影響を受けることを発見した。(Means for Solving the Problems) The present inventor has discovered that the cold water dispersibility of the product is significantly affected by the type of emulsifier, the amount added, and the timing of addition in the process of the emulsifier, which is essential for the production of powdered cream products. discovered.
すなわち、同じ配合の原料油脂を使用しても、ソルビタ
ンモノステアレート及びパルミチン酸モノグリセリド等
の乳化剤を使用した場合には製品の冷水分散性は著しく
劣り、水溶性のショ糖脂肪酸エステル、あるいはソルビ
タンモノオレエートやレシチン等の乳化剤を使用すると
、製品は良好な冷水分散性を示す。これらの乳化剤の中
でも最も安価なものの一つであるレシチン（大豆リン脂
質）が製品の冷水易分散性向上に最も効果的であり、ま
た、レシチンの添加を原料混合の最終段階で行うことで
、さらに冷水分散性を向上させることがわかった。さら
に、レシチンは油脂の酸化防止効果も発揮するので、本
発明において規定したように、酸化安定性の高い原料油
脂を使用せずして、優れた長期保存性を有する製品を製
造することができる。In other words, even if the same raw material oils and fats are used, the cold water dispersibility of the product will be significantly inferior if emulsifiers such as sorbitan monostearate and palmitic acid monoglyceride are used, and water-soluble sucrose fatty acid esters or sorbitan monoglyceride When emulsifiers such as oleate and lecithin are used, the product exhibits good cold water dispersibility. Among these emulsifiers, lecithin (soybean phospholipid), which is one of the cheapest emulsifiers, is the most effective in improving the cold water dispersibility of products. Furthermore, it was found that cold water dispersibility was improved. Furthermore, since lecithin also exhibits the effect of preventing the oxidation of fats and oils, it is possible to manufacture products with excellent long-term shelf life without using raw material fats and oils with high oxidation stability, as specified in the present invention. .
一方、ＭＣＴの配合量が多くなるに従って粉末クリーム
製品の冷水易分散性は高まるが、同時に製品の風味が損
なわれるし、また、価格の点でも工業的に不利である。On the other hand, as the amount of MCT increases, the dispersibility of the powdered cream product in cold water increases, but at the same time the flavor of the product is impaired, and it is also industrially disadvantageous in terms of price.
本発明はＭＣＴの配合比を全油脂成分に対して６０％以
下に抑えても、なお優れた冷水易分散性と保存安定性を
有する粉末りＩＪ−ム製品を製造するために、植物性原
料油の性質の特定とレシチンの応用を特徴とするもので
ある。The present invention uses plant-based raw materials to produce powder IJ-me products that have excellent cold water dispersibility and storage stability even when the blending ratio of MCT is suppressed to 60% or less based on the total oil and fat components. It is characterized by the identification of oil properties and the application of lecithin.
本発明に用いる植物性原料油は、沃素価８５以上、ＡＯ
Ｍ ５０時間以上１００時間以下及び上昇融点１９℃以
下の性質を持つ殖物性油脂でなければならない。The vegetable raw material oil used in the present invention has an iodine value of 85 or more and an AO
M It must be a biogenic oil or fat that has the properties of 50 hours or more and 100 hours or less and an elevated melting point of 19°C or less.
植物性油脂の沃素価８５未満及びＡＯＭ Ｉ Ｃ０時間
を超えるものは、安定性は向上するが融点が高くなり、
冷水分散性が低下する。また、ＡＯＭ ５０時間未満の
ものは、レシチンを添加しても保存中に製品の風味が劣
化する。一方、上昇融点が１９℃を超えるものは、沃素
価及びＡＯＭ安定性が上記の範囲内であっても、同様に
冷水分散性が悪く、使用できない。Vegetable oils and fats with an iodine value of less than 85 and those with an AOM I C0 time of more than 85 have improved stability but a higher melting point;
Cold water dispersibility decreases. Furthermore, if the AOM is less than 50 hours, the flavor of the product deteriorates during storage even if lecithin is added. On the other hand, those having an elevated melting point exceeding 19° C. have poor cold water dispersibility and cannot be used even if the iodine value and AOM stability are within the above ranges.
（発明の効果）
本発明はこのように規定された植物性原料油脂とＭＣＴ
’ｉｉ上記比率で使用し、さらに、乳化剤としてレシチ
ンを原料混合の最終段階で添加して、製品の冷水易分散
性と保存安定性を高め得たものである。(Effects of the Invention) The present invention provides the above defined vegetable raw material oil and MCT.
'ii By using the above ratio and further adding lecithin as an emulsifier at the final stage of raw material mixing, the product's easy dispersibility in cold water and storage stability could be improved.
また、既知のＭＣＴを利用した冷水易分散性粉末クリー
ムの製造方法においては、ＭＣＴと他原料油をあらかじ
め混合するか、エステル５！：候によって原料油を得、
これを出発原料として冷水易分散性粉末クリームを製造
するとしているが、本発明においては、ＭＣＴと他原料
をあらかじめ混合せず、別々に他原料と混合して粉末ク
リーム製品を製造した場合に優れた冷水分散性を示す製
品を製造することができる。In addition, in the known method for producing cold water easily dispersible powder cream using MCT, MCT and other raw material oils are mixed in advance, or ester 5! ：Obtain raw material oil by
It is said that a cold water easily dispersible powdered cream is produced using this as a starting material, but in the present invention, it is better to produce a powdered cream product by mixing MCT and other raw materials separately instead of mixing them in advance. It is possible to produce products that exhibit cold water dispersibility.
一方、粉末クリーム製品の製造に必要なカゼイン又はカ
ゼインナトリウムを水に曲解するとぎには著しい泡豆ち
が起こるが、この問題は俗解時に適量の油脂を添加する
ことによって解決できる。On the other hand, when casein or sodium caseinate, which is necessary for the production of powdered cream products, is dissolved in water, a significant amount of foaming occurs, but this problem can be solved by adding an appropriate amount of fat or oil to the product.
この時、所定の全量の油脂を添加することは、溶解槽の
容量を考慮しｆｃ場合、結果的に原料曲解の単位を小さ
くすることになり、経済的ではない。At this time, adding a predetermined total amount of fats and oils is not economical, considering the capacity of the dissolving tank fc, as this results in a smaller unit of material bending.
そこで本発明では、油脂原料のうち少量成分であるＭＣ
Ｔを起泡性原料の耐解時に添加する。これによシ起泡の
問題は解決され、しかも工程上から油脂成分の混合ｍｔ
省略することができる利点もある。Therefore, in the present invention, MC, which is a minor component of the oil and fat raw materials, is
T is added when the foamable raw material is resistant to disintegration. This solves the problem of foaming, and also improves the mixing mt of oil and fat components in the process.
There is also the advantage that it can be omitted.
したがって、大量連続生産を考えた場合、本発明による
製造方法は、より効率的であるといえる。Therefore, when considering mass continuous production, the manufacturing method according to the present invention can be said to be more efficient.
（実施例） 次に実施例により、この発明の詳細な説明する。(Example) Next, the present invention will be explained in detail with reference to Examples.
以下の実施例では、下記の原料組成の混合物を調製し、
常法により粉末製品を得た。In the following examples, a mixture with the following raw material composition was prepared,
A powder product was obtained by a conventional method.
基本組成
油脂成分２５ゆ 植物性油脂
ＭＣＴ
１８．７５〜２２．５ ゆ
２．５〜６．２５ゆ
０．５〜２．５ ゆ
４ ゆ
１１ ゆ
１．５時
０．２ｋｌ？
７１ 時
８０に９
乳化剤
カゼインナトリクム
ショ糖
リン酸二ナトリウム
リン酸−ナトリウム
液状コーンシロップ
温水
調製方法
攪拌装置を備えた容器に、６
８０に９を入れ、ＭＣＴ２．５〜６．２０〜７０℃の温
水
５ゆ、リン酸二す
菌した後、乳化剤０．５〜２．５ユを混合した。この混
合物を均質化し、噴霧乾燥して脂肪２５〜２７係、蛋白
質６．６％、水分２〜３％の粉末クリーム製品を得た。Basic composition Oil and fat components 25 yu Vegetable oil MCT 18.75-22.5 yu 2.5-6.25 yu 0.5-2.5 yu 4 yu 11 yu 1.5 o'clock 0.2 kl? 71:80 to 9 Emulsifier Casein Sodium Musucrose Disodium Phosphate Sodium Phosphate Liquid Corn Syrup Warm Water Preparation Method Place 9 in 6 80 in a container equipped with a stirrer, MCT 2.5~6.20~70℃ After adding 5 liters of warm water and dibasic acid bacteria, 0.5 to 2.5 liters of emulsifier were mixed. The mixture was homogenized and spray dried to obtain a powdered cream product with a fat content of 25-27%, protein of 6.6%, and moisture of 2-3%.
実施例１
ここでは、植物性油脂として、上昇融点１７℃、沃素価
８９ 、ＡＯＭ ８２時間の硬化ナタネ油１８．７５ゆ
と、ＭＣＴ （凝固点−１５℃、ＣＥ（：Ｃｌ０＝７５
：２５）６．２５に９ｔ−油脂成分として使用して、上
記の調製方法により粉末クリーム製品を得た。Example 1 Here, as vegetable fats and oils, hydrogenated rapeseed oil with an elevated melting point of 17°C, an iodine value of 89, an AOM of 82 hours, and an MCT (freezing point of -15°C, CE (: Cl0 = 75
:25) A powdered cream product was obtained by the above preparation method using 6.25 as 9t-oil component.
実施例１−１
乳化剤として、ソルビタンモノオレエートを対油２％（
０，５に９）の割合で使用して、粉末クリーム製品を製
造したところ、製品は冷水に分散した。Example 1-1 As an emulsifier, sorbitan monooleate was used at 2% of oil (
A powdered cream product was prepared using a ratio of 0.5 to 9), and the product was dispersed in cold water.
俗解混合した。この混合液に、植物性油脂１８．７５〜
２２．５に９と液状コーンシロップを添加混合し、殺乳
（ＩＪＩｊとして、ソルビタンモノオレエートヲ対油５
％（ｉ、２ｓｋｐ）の割合で使用して、粉末クリーム製
品を製造したところ、製品は冷水に分散した。It was a mixture of common understanding. Add 18.75~ of vegetable oil to this mixture.
22. Add and mix 9 and liquid corn syrup to 5, and mix sorbitan monooleate to 5 to oil to kill milk (as IJIj).
% (i, 2skp) to produce a powdered cream product and the product was dispersed in cold water.
実施例１−６
乳化剤として、ＨＬＢ ｉ （Ｓのショ糖脂肪酸エステ
ルを対油２％（０，５に９）の割合で使用して、粉末ク
リーム製品を製造したところ、製品は冷水に容易に分散
した。Example 1-6 A powdered cream product was manufactured using sucrose fatty acid ester of HLB i (S) at a ratio of 2% (0.5 to 9) to oil as an emulsifier, and the product was easily immersed in cold water. Dispersed.
乳化剤として、レシチンを対油２％（０，５ｋｆ９ ）
の割合で硬化ナタネ油に分散させて使用して、粉末クリ
ーム製品を製造したところ、製品は冷水に分散した。As an emulsifier, add lecithin to oil at 2% (0.5kf9)
was used dispersed in hydrogenated rapeseed oil to produce a powdered cream product, and the product was dispersed in cold water.
乳化剤として、レシチンを対油２％（０，５に９）の割
合で規定の方法で（原料混合の最終段階での添加）使用
して、粉末クリーム製品ｔ−製造したところ、製品は冷
水に容易に分散し、しかも、その冷水分散性は上紀例１
−４の製品よシも優れていた。A powdered cream product was prepared using lecithin as an emulsifier at a ratio of 2% to oil (0.5 to 9) in a specified manner (addition at the final stage of raw material mixing), and the product was immersed in cold water. Easily dispersed, and its cold water dispersibility is the same as in Example 1.
-4 product was also excellent.
乳化剤として、ソルビタンモノステアレートを対油２％
（０，５ｋｆ）の割合で使用して、粉末クリーム製品を
製造したところ、製品は冷水に難分散性であつ六。As an emulsifier, sorbitan monostearate is used at 2% oil content.
(0.5 kf) to produce a powdered cream product, the product was difficult to disperse in cold water.
実施例１−７
乳化剤として、ソルビタンモノステアレートを対油５％
（１，２５１１）の割合で使用して、粉末クリーム製品
を製造したところ、製品は冷、水に難分散性であった。Example 1-7 Sorbitan monostearate as an emulsifier at 5% oil content
(1,2511) was used to produce a powdered cream product, and the product was poorly dispersible in cold water.
乳化剤として、ソルビタンモノステアレートを対油５％
（１，２５に！？）、レシチンを対油２％（０，５に９
）の割合で使用して、粉末クリーム製品を製造したとこ
ろ、製品は冷水に難分散性であった。Sorbitan monostearate as an emulsifier with 5% oil content
(to 1,25!?), lecithin to 2% oil (9 to 0,5)
) was used to produce a powdered cream product, and the product was poorly dispersible in cold water.
実施例１−９
乳化剤として、パルミチン酸モノグリセリドを対油３％
（０，７５に９）とレシチンを対油０．２％（０，０５
に９）使用して、粉末クリーム製品を製造したところ、
製品は冷水に難分散性であった。Example 1-9 Palmitic acid monoglyceride as an emulsifier at 3% oil content
(0,75 to 9) and lecithin to oil 0.2% (0,05
9) was used to produce a powdered cream product,
The product was difficult to disperse in cold water.
実施例１−１０
乳化剤として、ソルビタンモノステアレートを対油５％
（１，２５ｋｌ？）とＨＬＢ １６のショ糖脂肪酸エス
テルを対油５％（１，２５に９）を使用して、粉末クリ
ーム製品を製造したところ、製品は冷水に難分散性であ
った。Example 1-10 Sorbitan monostearate as an emulsifier at 5% oil content
(1.25kl?) and sucrose fatty acid ester with HLB 16 at 5% (9 to 1.25) to oil to produce a powdered cream product, and the product was difficult to disperse in cold water.
ここに使用した乳化剤及びその添加率は、特公昭５８−
２０５７８号の実施例に適用されたものである。The emulsifier used here and its addition rate are specified in Japanese Patent Publication No. 1983-
This is applied to the example of No. 20578.
実施例２
−ム製品を製造したところ、製品は容易に冷水に分散し
た。Example 2 - A product was prepared and the product was easily dispersed in cold water.
実施例２〜２
ＭＣＴ （凝固点−１５℃、Ｃ８：Ｃｌ０＝７５：２５
）を全油脂成分の２５％（６，２５ゆ）と、植物性原料
油脂として、硬化ナタネ油（上昇融点１９℃、沃素価８
６、ＡＯＭ ８７時間）を全油脂成分の７５％（１８，
７５に９）使用して、粉末クリーム製品を製造したとこ
ろ、製品は容易に冷水に分散した。Examples 2-2 MCT (freezing point -15°C, C8:Cl0=75:25
) as 25% (6.25 yu) of the total oil and fat components, and hydrogenated rapeseed oil (rising melting point 19℃, iodine value 8) as vegetable raw material oil.
6, AOM 87 hours) to 75% (18,
75 and 9) to produce a powdered cream product, the product was easily dispersed in cold water.
ここでは、乳化剤としてレシチンを対油２％（０，５ｋ
ｇ）使用して、前記の調製方法に従って粉末クリーム製
品を得た。Here, lecithin is used as an emulsifier at a ratio of 2% to oil (0.5k
g) was used to obtain a powdered cream product according to the preparation method described above.
実施例２−１
ＭＣＴ （凝固点−１５°Ｃ，Ｃ８：Ｃｌ０＝７５：２
５）を全油脂成分の１０％（２，５ゆ）と、植物性原料
油脂として、硬化ナタネ油（上昇融点１７°Ｃ１沃素価
８９、ＡＯＭ ８２時間）ｔ″全油脂成分の９０％（２
２，５に５＋）使用して、粉末クリＭＣＴ （凝固点−
１５°Ｃ，Ｃ８： Ｃ１０＝７５ ：２５）ｔ−全油脂
成分の６０％（７−５ｋｌｉ７ ）と、植物性原料油脂
として、硬化ナタネ油（上昇融点１９℃、沃素価８６、
ＡＯＭ ８７時間）を全油脂成分の７０％（１７，５１
ｖ）使用して、粉末クリーム製品を製造したところ、製
品は容易に冷水に分散した。Example 2-1 MCT (freezing point -15°C, C8:Cl0=75:2
5) as 10% (2.5 Yu) of the total oil and fat components and hydrogenated rapeseed oil (rising melting point 17 ° C 1 iodine value 89, AOM 82 hours) t'' 90% (2.5 Yu) of the total oil and fat components as vegetable raw material oil.
2,5 to 5+), powdered chestnut MCT (freezing point -
15°C, C8: C10=75:25) t-60% (7-5kli7) of the total oil and fat components and hydrogenated rapeseed oil (rising melting point 19°C, iodine value 86,
AOM 87 hours) and 70% (17,51
v) was used to produce a powdered cream product and the product was easily dispersed in cold water.
実施例２−４
ＭＣＴ （凝固点−１５℃、Ｃ８：Ｃ１０＝７５：２５
）を全油脂成分の２５％（６−２５ゆ）と、植物性原料
油脂として、硬化ナタネ油（上昇融点２２℃、沃素価８
１、ＡＯＭ＞１００時間）を全油脂成分の７５％（１８
，７５に５？）使用して、粉末クリーム製品を製造した
ところ、製品は冷水に分散した。Example 2-4 MCT (freezing point -15°C, C8:C10=75:25
) as 25% (6-25 yu) of the total oil and fat components, and hydrogenated rapeseed oil (rising melting point 22℃, iodine value 8) as vegetable raw material oil.
1. AOM > 100 hours) to 75% (18
, 5 to 75? ) was used to produce a powdered cream product, and the product was dispersed in cold water.
ＭＣＴ （凝固点−４°Ｃ，ｃ８ ：ｃ１０＝９９：１
）を全油脂成分の２５％（６，２５に＆）と、植物性原
料油脂として、硬化ナタネ油（上昇融点１７０Ｃ１沃素
価８９ 、ＡＯＭ ８２ 時間） ’を全油脂成分の７
５％（１８，７５ゆ）使用して、粉末クリーム製品を製
造したところ、製品は容易に冷水に分散した。MCT (freezing point -4°C, c8:c10=99:1
) as 25% (6,25 &) of the total fat and oil components, and hydrogenated rapeseed oil (rising melting point 170C1 iodine value 89, AOM 82 hours) as vegetable raw material oil and 7% of the total fat and oil component.
5% (18.75 Yu) was used to produce a powdered cream product and the product was easily dispersed in cold water.
ＭＣＴ （凝固点−１５℃、Ｃ８：Ｃｌ０＝７５：２５
）を全油脂成分の２５％（６，２５ｋｇ）と、植物性原
料油脂として、精製ヤシ油（上昇融点２４℃、沃素価９
、ＡＯＭ ２００時間以上）を全油脂成分の７５％（１
８，７ｓｋｙ ）使用して、粉末クリーム製品を製造し
たところ、製品は冷水に難分散性であった。MCT (freezing point -15℃, C8:Cl0=75:25
) as 25% (6.25 kg) of the total oil and fat components, and refined coconut oil (rising melting point 24℃, iodine value 9) as vegetable raw material oil.
, AOM 200 hours or more) to 75% (1
8,7sky) was used to produce a powdered cream product, and the product was poorly dispersible in cold water.
実施例２−７
ＭＣＴ （凝固点−１５°ＣＳｃ８ ：Ｃｉ ０＝７５
：２５）を全油脂成分の２５％（６，２５ゆ）と、植
物性原料油脂として、硬化大豆油（上昇融点２１°Ｃ１
沃素価９９、ＡＯＭ ３２時間）を全油脂成分の７５％
（１８，７５に＆）使用して、粉末クリーム製品１ｒ製
造したところ、製品は冷水に分散した。Example 2-7 MCT (freezing point -15°CSc8: Ci 0=75
:25) as 25% (6.25 yu) of the total oil and fat components, and hydrogenated soybean oil (rising melting point 21°C1) as vegetable raw material oil.
Iodine number 99, AOM 32 hours) accounts for 75% of the total oil and fat components.
(18, 75 &) was used to produce 1r of powdered cream product, and the product was dispersed in cold water.
実施例２−８
ＭＣＴ （凝固点−１５°Ｃ，Ｃ８： Ｃ１０＝７５
：２５）を全油脂成分の２５％（６，２５ゆ）と、植物
性原料油脂として、硬化ナタネ油（上昇融点１４°Ｇ、
沃素価９６、ＡＯＭ ４５時間）を全油脂成分の７５％
（１８，７５ｋｌ？）使用して、粉末クリーム製品を製
造したところ、製品は冷水に容易に分散した。Example 2-8 MCT (freezing point -15°C, C8: C10=75
:25) as 25% (6.25 yu) of the total oil and fat components, and hydrogenated rapeseed oil (rising melting point 14°G,
Iodine number 96, AOM 45 hours) accounts for 75% of the total oil and fat components.
(18,75kl?) was used to produce a powdered cream product and the product was easily dispersed in cold water.
以上の実施例の結果を表−１にまとめた。The results of the above examples are summarized in Table-1.
注）冷水分散性の評価は、５℃の水に製品４ｇが完全に
沈降するまでの時間を秒で表し、製品の品温か１５℃の
とき２０秒以内で沈降するものを冷水分散性−良、４０
秒以内のものを可、４０秒以上のものを不良とした。ま
た、参考までに製品の品温２０℃についても同様の方法
で冷水分散性を測定した。Note) The evaluation of cold water dispersibility is expressed in seconds as the time it takes for 4g of the product to completely settle in water at 5℃, and if the product settles within 20 seconds when the product temperature is 15℃, it is evaluated as cold water dispersibility - good. , 40
Time within seconds was considered acceptable, and time over 40 seconds was considered poor. For reference, the cold water dispersibility of the product was also measured using the same method at a product temperature of 20°C.
冷水易分散性粉末クリーム製品が、実際に使用される状
況を考えた場合、たとえばアイスコーヒーにクリーミン
グパウダー六して使用されるとき、粉末クリーム製品は
アイスコーヒー中に速やかに沈降するものでなければな
ら々い。そこで、ここでは上記のような基準で製品の冷
水分散性を評価した。Considering the situation in which cold water easily dispersible powdered cream products are actually used, for example, when creaming powder is used in iced coffee, powdered cream products must not quickly settle in iced coffee. Ranarai. Therefore, the cold water dispersibility of the product was evaluated based on the criteria described above.
考察及び結論
１）実施例１の結果から、使用する乳化剤によって製品
の冷水分散性が著しく影響されることがわかった。また
、実施例１−１．１−２及び１−６．１−７の結果から
、乳化剤の添加量によっても製品の冷水分散性が左右さ
れ、さらに実施例１−４．１−５の結果から、乳化剤の
添加時期によっても製品の冷水分散性が影響されること
がわかった。Discussion and Conclusion 1) From the results of Example 1, it was found that the cold water dispersibility of the product was significantly affected by the emulsifier used. In addition, from the results of Examples 1-1.1-2 and 1-6.1-7, the cold water dispersibility of the product is also affected by the amount of emulsifier added, and the results of Example 1-4.1-5 also show that the cold water dispersibility of the product is affected by the amount of emulsifier added. It was found that the cold water dispersibility of the product was also affected by the timing of adding the emulsifier.
これらの結果を総合的に評価すると、レシチン（大豆リ
ン脂質）を乳化剤として使用し、これを原料の混合の最
終段階で添加することが、製品の冷水分散性向上に最良
の効果をもたらすことが判明した。Comprehensive evaluation of these results shows that using lecithin (soybean phospholipid) as an emulsifier and adding it at the final stage of mixing raw materials has the best effect on improving the cold water dispersibility of the product. found.
ｉ＋） 実施例２の結果から、一般に融点の低い原料油
脂を使用することが製品の冷水分散性向上に効果的であ
ることが確認された。また、製品の冷水分散性は、衣−
１かられかるように、製品の品温によって影響され、品
温か高い方が冷水分散性がよいが、製品が冷水分散性粉
末クリームとして使用される環境温度を考慮すれば、製
品の冷水分散性を品温１５°ｃｒｃｊ？いて評価するこ
とは、合理的と考えられる。i+) From the results of Example 2, it was confirmed that generally using a raw material fat with a low melting point is effective in improving the cold water dispersibility of the product. In addition, the cold water dispersibility of the product is
As shown in 1, it is affected by the temperature of the product, and the higher the temperature, the better the cold water dispersibility, but if you consider the environmental temperature where the product is used as a cold water dispersible powder cream, The product temperature is 15° crcj? It is considered reasonable to evaluate the
さらに、植物性原料油の物性と冷水分散性及び製品の保
存安定性の関係について入−２にまとめた。Furthermore, the relationship between the physical properties of vegetable raw material oil, cold water dispersibility, and product storage stability was summarized in Part-2.
上記の衣−２の結果から、最良の冷水分散性を持ち、か
つ保存安定性に優れた粉末クリーム製品を製造するため
には、ＭＣＴを全油脂成分の１〜３０％及び上昇融点１
９°Ｃ以下、沃素価８５以上、ＡＯＭ ５０時間以上１
００時間以下の物性で規定された植物性原料油脂を、全
油脂成分の７０〜９９％使用することが必要であること
が判明した。From the results of coating-2 above, in order to produce a powdered cream product with the best cold water dispersibility and excellent storage stability, MCT should be added in an amount of 1 to 30% of the total oil and fat components and an increased melting point of 1.
9°C or less, iodine value 85 or more, AOM 50 hours or more1
It has been found that it is necessary to use 70 to 99% of the total oil and fat components of vegetable raw material oils specified by physical properties of 00 hours or less.
Claims (1)
トリグリセリド（ＭＣＴ）と水溶性粉体原料を水に溶解
し、この混合物に他の水溶性液体原料と上昇融点１９℃
以下、沃素価８５以上、ＡＯＭ５０時間以上１００時間
以下の植物性原料油脂を最終製品の全油脂成分に対して
７０〜９９重量％輸送ライン中で添加混合して得た混合
物を殺菌したのち、乳化剤としてレシチン（大豆リン脂
質）を添加混合し、この混合物を常法により均質化、乾
燥することを特徴とする、冷水易分散性粉末クリームの
製造方法。1 to 30% by weight of medium-chain triglycerides (MCT) and water-soluble powder raw materials are dissolved in water based on the total oil and fat components in the final product, and this mixture is mixed with other water-soluble liquid raw materials with an elevated melting point of 19°C.
Hereinafter, after sterilizing the mixture obtained by adding and mixing 70 to 99% by weight of the total oil and fat components of the final product in a transportation line, vegetable raw oils and fats with an iodine value of 85 or more and an AOM of 50 to 100 hours are used. A method for producing a powdered cream easily dispersible in cold water, which comprises adding and mixing lecithin (soybean phospholipid), and homogenizing and drying this mixture by a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1027318A JPH02207764A (en) | 1989-02-06 | 1989-02-06 | Preparation of powdery cream readily dispersible in cold water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1027318A JPH02207764A (en) | 1989-02-06 | 1989-02-06 | Preparation of powdery cream readily dispersible in cold water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02207764A true JPH02207764A (en) | 1990-08-17 |
Family
ID=12217734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1027318A Pending JPH02207764A (en) | 1989-02-06 | 1989-02-06 | Preparation of powdery cream readily dispersible in cold water |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02207764A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998007329A1 (en) * | 1996-08-21 | 1998-02-26 | Societe Des Produits Nestle S.A. | Cold water soluble creamer |
| US6589586B2 (en) | 1996-08-21 | 2003-07-08 | Nestec S.A. | Cold beverage creamer |
| WO2004080209A1 (en) * | 2003-03-13 | 2004-09-23 | The Nisshin Oillio Group, Ltd. | Serum remnant-like lipoprotein concentration regulator |
| JP2006149298A (en) * | 2004-11-30 | 2006-06-15 | Nisshin Oillio Group Ltd | Oil and fat composition for cream and cream containing the same |
| JP2008510484A (en) * | 2004-08-23 | 2008-04-10 | フリーズランド ブランズ ビー．ブイ． | Powdery, cold water soluble / cold water dispersible, foamable composition |
| JP2008104458A (en) * | 2006-09-28 | 2008-05-08 | National Federation Of Dairy Cooperative Associations | Milk substitute and method for producing the same |
| JP2009142185A (en) * | 2007-12-13 | 2009-07-02 | Nisshin Oillio Group Ltd | Oil and fat composition for cream, and cream containing the same |
| JP2011083234A (en) * | 2009-10-16 | 2011-04-28 | Taiyo Yushi Kk | Oil-and-fat composition for cream |
| JP2019033735A (en) * | 2017-08-13 | 2019-03-07 | 池田食研株式会社 | Method for manufacturing food powder |
-
1989
- 1989-02-06 JP JP1027318A patent/JPH02207764A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998007329A1 (en) * | 1996-08-21 | 1998-02-26 | Societe Des Produits Nestle S.A. | Cold water soluble creamer |
| US6287616B1 (en) | 1996-08-21 | 2001-09-11 | Nestec S.A. | Cold water soluble creamer |
| US6589586B2 (en) | 1996-08-21 | 2003-07-08 | Nestec S.A. | Cold beverage creamer |
| WO2004080209A1 (en) * | 2003-03-13 | 2004-09-23 | The Nisshin Oillio Group, Ltd. | Serum remnant-like lipoprotein concentration regulator |
| US7378107B2 (en) | 2003-03-13 | 2008-05-27 | The Nisshin Oillio Group, Ltd. | Serum remnant-like lipoprotein concentration regulator |
| JP2008510484A (en) * | 2004-08-23 | 2008-04-10 | フリーズランド ブランズ ビー．ブイ． | Powdery, cold water soluble / cold water dispersible, foamable composition |
| JP2006149298A (en) * | 2004-11-30 | 2006-06-15 | Nisshin Oillio Group Ltd | Oil and fat composition for cream and cream containing the same |
| JP2008104458A (en) * | 2006-09-28 | 2008-05-08 | National Federation Of Dairy Cooperative Associations | Milk substitute and method for producing the same |
| JP2009142185A (en) * | 2007-12-13 | 2009-07-02 | Nisshin Oillio Group Ltd | Oil and fat composition for cream, and cream containing the same |
| JP2011083234A (en) * | 2009-10-16 | 2011-04-28 | Taiyo Yushi Kk | Oil-and-fat composition for cream |
| JP2019033735A (en) * | 2017-08-13 | 2019-03-07 | 池田食研株式会社 | Method for manufacturing food powder |
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