TW202400023A - Powdered fat/oil and method for producing same - Google Patents
Powdered fat/oil and method for producing same Download PDFInfo
- Publication number
- TW202400023A TW202400023A TW112116620A TW112116620A TW202400023A TW 202400023 A TW202400023 A TW 202400023A TW 112116620 A TW112116620 A TW 112116620A TW 112116620 A TW112116620 A TW 112116620A TW 202400023 A TW202400023 A TW 202400023A
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- TW
- Taiwan
- Prior art keywords
- fat
- oil
- powdered
- fatty acid
- solution
- Prior art date
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000006068 polycondensation reaction Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 230000009145 protein modification Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 229960004274 stearic acid Drugs 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Lubricants (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本發明系關於粉末油脂及其製造方法。The present invention relates to powdered grease and its manufacturing method.
粉末油脂，也被稱為乳化粉末，作為各種飲食品的原料或者添加到各種飲食品中使用。Powdered fats and oils, also called emulsified powder, are used as raw materials for various foods and beverages or added to various foods and beverages.
迄今為止，作為能夠得到耐酸耐熱性良好、添加的食品的白度良好、且沒有異味、口溶解良好的水包油型乳化組合物，提出了在水相中含有特定的聚甘油脂肪酸酯，上述聚甘油脂肪酸酯的含量及油脂的含量為特定量，油滴的中值直徑在特定的範圍內，上述油脂的含量、上述油滴的中值直徑及上述聚甘油脂肪酸酯的含量滿足特定的關係，上述油脂為特定的油脂(例如，參照專利文獻1)。Until now, it has been proposed to contain a specific polyglyceryl fatty acid ester in the water phase as an oil-in-water emulsion composition that has good acid and heat resistance, good whiteness of the added food, no peculiar smell, and good dissolution in the mouth. The content of the above-mentioned polyglyceryl fatty acid ester and the content of the above-mentioned polyglycerol fatty acid ester are specific amounts, the median diameter of the oil droplets is within a specific range, and the content of the above-mentioned grease, the above-mentioned median diameter of the above-mentioned oil droplets, and the above-mentioned content of the above-mentioned polyglyceryl fatty acid ester satisfy Specific relationship, the above-mentioned fat and oil are specific fats and oils (for example, refer to Patent Document 1).
作為在廣泛的pH下和/或廣泛的溫度範圍內，乳化狀態穩定且不失去起泡性能等基本性能的水包油型乳化脂組合物，提出了含有以酶水解的乳清蛋白質為主要成分的水解物的組合物(例如，參照專利文獻2)。An oil-in-water emulsified fat composition containing enzyme-hydrolyzed whey protein as a main component has been proposed as an oil-in-water emulsified fat composition that has a stable emulsification state under a wide pH and/or a wide temperature range without losing basic properties such as foaming performance. A composition of a hydrolyzate (for example, see Patent Document 2).
作為保持穩定的增溶、乳化、分散狀態、且添加到飲料或食品中時所需的具有優異的耐醇性、耐酸性、耐鹽性的組合物，提出了使用特定的表面活性劑使非水溶性的物質增溶或乳化或分散而成的組合物(例如，參照專利文獻3)。The use of specific surfactants has been proposed as a composition that maintains a stable solubilization, emulsification, and dispersion state and has excellent alcohol resistance, acid resistance, and salt resistance required when added to beverages or foods. A composition in which a water-soluble substance is solubilized, emulsified, or dispersed (for example, see Patent Document 3).
作為即使在與pH5以下的酸性食品接觸的狀態下進行加熱的情況下，也能夠明顯抑制脫油的發生，另外，作為即使在與pH5以下的酸性食品接觸的狀態下長期保存的情況下，乳膏也不會凝集、固化，能夠保持光滑的口感的耐酸性乳膏，提出了並用熔點為30°C以下的油脂、HLB值14以上的蔗糖脂肪酸酯、以及酶分解卵磷脂和/或聚甘油脂肪酸酯的技術(例如，參照專利文獻4)。Even if it is heated in a state of contact with acidic food with a pH of 5 or less, the occurrence of deoiling can be significantly suppressed. In addition, even if it is stored for a long time in a state of contact with an acidic food with a pH of 5 or less, the milk can be stored for a long time. An acid-resistant cream that does not agglomerate or solidify and maintains a smooth texture is proposed to use a combination of fats and oils with a melting point of 30°C or lower, sucrose fatty acid esters with an HLB value of 14 or higher, and enzymatically decomposed lecithin and/or poly. Technology of glycerin fatty acid ester (for example, see Patent Document 4).
作為在低pH凝膠狀食品中能夠製作良好的乳感和防止蛋白質的凝集的均勻的凝膠狀食品，進而即使對低pH凝膠狀食品進行熱水殺菌處理也不會惡化為分離等狀態的耐酸性水包油型乳化組合物，提出了以特定量的油脂、特定量的乳清蛋白質、特定量的有機酸單糖為主要成分的組合物(例如，參照專利文獻5)。As a low-pH gel-form food, it is possible to produce a uniform gel-form food that has a good milky texture and prevents protein aggregation. Furthermore, even if the low-pH gel-form food is subjected to hot water sterilization, it will not deteriorate into a state such as separation. An acid-resistant oil-in-water emulsion composition containing a specific amount of fats and oils, a specific amount of whey protein, and a specific amount of organic acid monosaccharides as main components has been proposed (for example, see Patent Document 5).
作為即使僅少量添加到食品中，也能夠賦予牛奶的風味和醇厚味，並且在食品中的分散性優異，且不會產生高溫時的美拉德反應或乳化破壞、加熱引起的風味劣化等的耐熱穩定性優異，並且流動性或保存穩定性等粉體物性優異的牛奶樣粉末油脂，提出了含有特定量的食用油脂和作為乳蛋白的特定量的乳清、黃油奶及酪蛋白的油脂(例如，參照專利文獻6)。Even if only a small amount is added to food, it can impart the flavor and body taste of milk, has excellent dispersibility in food, and does not cause Maillard reaction at high temperatures, emulsion breakdown, flavor deterioration due to heating, etc. Milk-like powdered fats and oils that are excellent in heat-resistant stability and have excellent powder physical properties such as fluidity and storage stability are proposed. Fats and oils containing a specific amount of edible fats and oils and a specific amount of whey, butter milk and casein as milk proteins ( For example, refer to Patent Document 6).
作為能夠含有更高濃度的食用油脂、並且能夠良好地感覺到油的醇厚味、並且在添加到飲食品中時也具備高解凍耐性和耐熱性的食用油脂乳化物的製造方法，提出了由HLB為4～14的乳化劑、食用油脂和水構成的食用油脂乳化物的製造方法(例如，參照專利文獻7)。 [現有技術文獻] [專利文獻] HLB has been proposed as a method for producing an edible oil and fat emulsion that can contain a higher concentration of edible oil and fat, has a good sense of the rich taste of the oil, and has high thawing resistance and heat resistance when added to food and drink. A method for producing an edible oil and fat emulsion composed of emulsifiers 4 to 14, edible oil and fat, and water (see, for example, Patent Document 7). [Prior art documents] [Patent Document]
專利文獻1:日本特開2016-146828號公報 專利文獻2:日本特開平2-257838號公報 專利文獻3:日本特開2003-284510號公報 專利文獻4:日本特開2014-168428號公報 專利文獻5:日本特開2004-290120號公報 專利文獻6:日本特開2009-278896號公報 專利文獻7:日本特開2012-125155號公報 Patent Document 1: Japanese Patent Application Publication No. 2016-146828 Patent Document 2: Japanese Patent Application Publication No. 2-257838 Patent Document 3: Japanese Patent Application Publication No. 2003-284510 Patent Document 4: Japanese Patent Application Publication No. 2014-168428 Patent Document 5: Japanese Patent Application Publication No. 2004-290120 Patent Document 6: Japanese Patent Application Publication No. 2009-278896 Patent Document 7: Japanese Patent Application Publication No. 2012-125155
＜發明欲解決之問題＞＜Problem to be solved by the invention＞
如上所述，雖然進行了關於粉末油脂的各種開發，但現狀是還沒有提供在高鹽條件、低pH條件及加熱條件的所有條件下，能夠抑制凝集物的產生，另外，能夠賦予對象物白濁，進而經時的乳化穩定性也優異的粉末油脂及其製造方法。As mentioned above, although various developments regarding powdered fats and oils have been carried out, the current situation is that there is no provision that can suppress the generation of aggregates under all conditions of high salt conditions, low pH conditions, and heating conditions, and also can impart white turbidity to the object. , a powdered oil and fat that also has excellent emulsification stability over time and a method for producing the same.
本發明的目的在於解決現有技術中的上述各種問題，並達到以下目的。即，本發明的目的在於提供一種粉末油脂(以下，有時也稱為「乳化粉末」。)及其製造方法，其在高鹽條件、低pH條件、以及加熱條件的所有條件下，能夠抑制凝集物的產生，另外，能夠賦予對象物白濁，並且經時的乳化穩定性也優異。 用於解決問題的方法 The purpose of the present invention is to solve the above-mentioned various problems in the prior art and achieve the following objectives. That is, an object of the present invention is to provide a powdered fat and oil (hereinafter, sometimes also referred to as "emulsified powder") and a manufacturing method thereof that can suppress The generation of aggregates can also impart white turbidity to the object, and the emulsification stability over time is also excellent. Methods used to solve problems
為了解決上述課題，本發明人等進行了深入研究，結果發現，藉由製成含有加熱改性後的乳清蛋白質和聚合度10以上的聚甘油脂肪酸酯的粉末油脂，從而耐鹽性、耐熱性及耐酸性全部優異，添加到對象物時，對象物的白色度良好，能夠抑制凝集物的產生，進而，經時的乳化穩定性也良好。In order to solve the above-mentioned problems, the present inventors conducted intensive research and found that salt resistance, It has excellent heat resistance and acid resistance. When added to the object, the whiteness of the object is good, the generation of aggregates can be suppressed, and the emulsification stability over time is also good.
本發明基於本發明人的上述見解，作為用於解決上述課題的方法，如下所述。即， ＜1＞一種粉末油脂，其特徵在於，含有加熱改性後的乳清蛋白質和聚合度10以上的聚甘油脂肪酸酯。 ＜2＞根據上述＜1＞所述的粉末油脂，其中，上述聚合度10以上的聚甘油脂肪酸酯的構成脂肪酸的碳數為14以上。 ＜3＞根據上述＜1＞～＜2＞中任一項所述的粉末油脂，其中，上述加熱改性後的乳清蛋白質為微細化處理物。 ＜4＞根據上述＜1＞～＜3＞中任一項所述的粉末油脂，其中，還含有有機酸單甘油酯。 ＜5＞根據上述＜1＞～＜4＞中任一項所述的粉末油脂，其中，粉末油脂用於賦予對象物白濁。 ＜6＞根據上述＜1＞～＜5＞中任一項所述的粉末油脂，其中，所述粉末油脂不含酪蛋白。 ＜7＞根據上述＜1＞～＜6＞中任一項所述的粉末油脂，其中，還含有選自由糖醇、澱粉分解物和乳糖構成的群組中的一種以上。 ＜8＞一種粉末油脂的製造方法，其特徵在於，包括將含有加熱改性後的乳清蛋白質和聚合度10以上的聚甘油脂肪酸酯的乳化液進行噴霧乾燥。 ＜發明之功效＞ The present invention is based on the above-mentioned knowledge of the present inventors, and the method for solving the above-mentioned problems is as follows. Right now, <1> A powdered oil and fat characterized by containing heat-modified whey protein and polyglycerol fatty acid ester with a degree of polymerization of 10 or more. <2> The powdered oil and fat according to the above <1>, wherein the number of carbon atoms in the fatty acid constituting the polyglycerol fatty acid ester having a degree of polymerization of 10 or more is 14 or more. <3> The powdered oil and fat according to any one of the above <1> to <2>, wherein the heat-modified whey protein is a refined product. <4> The powdered oil and fat according to any one of the above <1> to <3>, further containing organic acid monoglyceride. <5> The powdered fat and oil according to any one of the above <1> to <4>, wherein the powdered fat and oil is used to impart white turbidity to the object. <6> The powdered oil and fat according to any one of the above <1> to <5>, wherein the powdered oil and fat does not contain casein. <7> The powdered oil and fat according to any one of the above <1> to <6>, further containing one or more selected from the group consisting of sugar alcohols, starch decomposition products, and lactose. <8> A method for producing powdered oil and fat, characterized by spray drying an emulsion containing heat-modified whey protein and polyglycerol fatty acid ester with a degree of polymerization of 10 or more. ＜Effects of Invention＞
根據本發明，可以解決現有技術中的上述各個問題，實現上述目的，在高鹽條件、低pH條件及加熱條件的所有條件下，能夠抑制凝集物的產生，另外，可以對對象物賦予白濁，進而，能夠提供經時的乳化穩定性也優異的粉末油脂及其製造方法。 【圖示簡單說明】 According to the present invention, the above-mentioned problems in the prior art can be solved and the above-mentioned objects can be achieved. The generation of aggregates can be suppressed under all conditions including high-salt conditions, low-pH conditions, and heating conditions. In addition, the object can be given white turbidity. Furthermore, it is possible to provide a powdered oil and fat having excellent emulsification stability over time and a method for producing the same. [Simple explanation of the diagram]
圖1A是表示試驗例1-1中使用了實施例1或比較例1～3的粉末油脂的溶液靜置1小時後的狀態的圖。 圖1B是表示試驗例1-1中使用了實施例1或比較例4～6的粉末油脂的溶液靜置1小時後的狀態的圖。 圖1C是表示試驗例1-1中使用了實施例1或比較例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖1D是表示試驗例1-1中使用了實施例1或比較例4～6的粉末油脂的溶液靜置24小時後的狀態的圖。 圖1E是表示試驗例1-1中使用了實施例1的粉末油脂的溶液靜置1小時後的狀態的圖。 圖1F是表示試驗例1-1中使用了比較例3的粉末油脂的溶液靜置1小時後的狀態的圖。 圖1G是表示試驗例1-1中使用了比較例3的粉末油脂的溶液靜置1小時後的狀態的圖的放大圖。 圖1H是表示試驗例1-1中使用了實施例1的粉末油脂的溶液靜置24小時後的狀態的圖。 圖1I是表示試驗例1-1中使用了比較例3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖1J是表示試驗例1-1中使用了比較例3的粉末油脂的溶液靜置24小時後的狀態的圖的放大圖。 圖2A是表示試驗例1-2中使用了實施例1或比較例1～3的粉末油脂的溶液靜置1小時後的狀態的圖。 圖2B是表示試驗例1-2中使用了實施例1或比較例4～6的粉末油脂的溶液靜置1小時後的狀態的圖。 圖2C是表示試驗例1-2中使用了實施例1或比較例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖2D是表示試驗例1-2中使用了實施例1或比較例4～6的粉末油脂的溶液靜置24小時後的狀態的圖。 圖3A是表示試驗例1-3中使用了實施例1或比較例1～3的粉末油脂的溶液靜置1小時後的狀態的圖。 圖3B是表示試驗例1-3中使用了實施例1或比較例4～6的粉末油脂的溶液靜置1小時後的狀態的圖。 圖3C是表示試驗例1-3中使用了實施例1或比較例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖3D是表示試驗例1-3中使用了實施例1或比較例4～6的粉末油脂的溶液靜置24小時後的狀態的圖。 圖3E是表示試驗例1-3中使用了實施例1的粉末油脂的溶液靜置1小時後的狀態的圖。 圖3F是表示試驗例1-3中使用了比較例2的粉末油脂的溶液靜置1小時後的狀態的圖。 圖3G是表示試驗例1-3中使用了比較例3的粉末油脂的溶液靜置1小時後的狀態的圖。 圖3H是表示試驗例1-3中使用了實施例1的粉末油脂的溶液靜置24小時後的狀態的圖。 圖3I是表示試驗例1-3中使用了比較例2的粉末油脂的溶液靜置24小時後的狀態的圖。 圖3J是表示試驗例1-3中使用了比較例3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖3K是表示試驗例1-3中使用了比較例4的粉末油脂的溶液靜置24小時後的狀態的圖。 圖4A是表示試驗例1-4中使用了實施例1或比較例1～3的粉末油脂的溶液靜置1小時後的狀態的圖。 圖4B是表示試驗例1-4中使用了實施例1或比較例4～6的粉末油脂的溶液靜置1小時後的狀態的圖。 圖4C是表示試驗例1-4中使用了實施例1或比較例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖4D是表示試驗例1-4中使用了實施例1或比較例4～6的粉末油脂的溶液靜置24小時後的狀態的圖。 圖5A是表示試驗例1-5中使用了實施例1或比較例1～3的粉末油脂的溶液靜置1小時後的狀態的圖。 圖5B是表示試驗例1-5中使用了實施例1或比較例4～6的粉末油脂的溶液靜置1小時後的狀態的圖。 圖5C是表示試驗例1-5中使用了實施例1或比較例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖5D是表示試驗例1-5中使用了實施例1或比較例4～6的粉末油脂的溶液靜置24小時後的狀態的圖。 圖6A是表示試驗例2-1中使用了實施例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖6B是表示試驗例2-1中使用了實施例1、4～7的粉末油脂的溶液靜置24小時後的狀態的圖。 圖6C是表示試驗例2-1中使用了實施例1、8～11的粉末油脂的溶液靜置24小時後的狀態的圖。 圖6D是表示試驗例2-1中使用了實施例1、12～15的粉末油脂的溶液靜置24小時後的狀態的圖。 圖6E是表示試驗例2-1中使用了實施例1、16、17的粉末油脂的溶液靜置24小時後的狀態的圖。 圖7A是表示試驗例2-2中使用了實施例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖7B是表示試驗例2-2中使用了實施例1、4～7的粉末油脂的溶液靜置24小時後的狀態的圖。 圖7C是表示試驗例2-2中使用了實施例1、8～11的粉末油脂的溶液靜置24小時後的狀態的圖。 圖7D是表示試驗例2-2中使用了實施例1、12～15的粉末油脂的溶液靜置24小時後的狀態的圖。 圖7E是表示試驗例2-2中使用了實施例1、16、17的粉末油脂的溶液靜置24小時後的狀態的圖。 圖8A是表示試驗例2-3中使用了實施例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖8B是表示試驗例2-3中使用了實施例1、4～7的粉末油脂的溶液靜置24小時後的狀態的圖。 圖8C是表示試驗例2-3中使用了實施例1、8～11的粉末油脂的溶液靜置24小時後的狀態的圖。 圖8D是表示試驗例2-3中使用了實施例1、12～15的粉末油脂的溶液靜置24小時後的狀態的圖。 圖8E是表示試驗例2-3中使用了實施例1、16、17的粉末油脂的溶液靜置24小時後的狀態的圖。 圖9A是表示試驗例2-4中使用了實施例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖9B是表示試驗例2-4中使用了實施例1、4～7的粉末油脂的溶液靜置24小時後的狀態的圖。 圖9C是表示試驗例2-4中使用了實施例1、8～11的粉末油脂的溶液靜置24小時後的狀態的圖。 圖9D是表示試驗例2-4中使用了實施例1、12～15的粉末油脂的溶液靜置24小時後的狀態的圖。 圖9E是表示試驗例2-4中使用了實施例1、16、17的粉末油脂的溶液靜置24小時後的狀態的圖。 圖10A是表示試驗例2-5中使用了實施例1～3的粉末油脂的溶液靜置24小時後的狀態的圖。 圖10B是表示試驗例2-5中使用了實施例1、4～7的粉末油脂的溶液靜置24小時後的狀態的圖。 圖10C是表示試驗例2-5中使用了實施例1、8～11的粉末油脂的溶液靜置24小時後的狀態的圖。 圖10D是表示試驗例2-5中使用了實施例1、12～15的粉末油脂的溶液靜置24小時後的狀態的圖。 圖10E是表示試驗例2-5中使用了實施例1、16、17的粉末油脂的溶液靜置24小時後的狀態的圖。 FIG. 1A is a diagram showing the state of a solution using the powdered oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-1 after it was left to stand for 1 hour. FIG. 1B is a diagram showing a state after the solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Example 1-1 was allowed to stand for 1 hour. FIG. 1C is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-1 after it was left to stand for 24 hours. 1D is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Example 1-1 after it was left to stand for 24 hours. FIG. 1E is a diagram showing a state after the solution using the powdered fat and oil of Example 1 was allowed to stand for 1 hour in Test Example 1-1. 1F is a diagram showing a state after the solution using the powdered fat and oil of Comparative Example 3 in Test Example 1-1 was left to stand for 1 hour. FIG. 1G is an enlarged view showing a state after the solution using the powdery oil and fat of Comparative Example 3 in Test Example 1-1 was left to stand for 1 hour. FIG. 1H is a diagram showing the state of the solution using the powdered fat and oil of Example 1 in Test Example 1-1 after it was left to stand for 24 hours. FIG. 1I is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 3 in Test Example 1-1 after it was left to stand for 24 hours. FIG. 1J is an enlarged view showing the state of the solution using the powdery oil and fat of Comparative Example 3 in Test Example 1-1 after it was left to stand for 24 hours. FIG. 2A is a diagram showing a state after the solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-2 was left to stand for 1 hour. FIG. 2B is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Example 1-2 after it was left to stand for 1 hour. FIG. 2C is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-2 after it was left to stand for 24 hours. FIG. 2D is a diagram showing the state of the solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Example 1-2 after it was left to stand for 24 hours. 3A is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-3 after it was left to stand for 1 hour. 3B is a diagram illustrating the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Example 1-3 after it was left to stand for 1 hour. 3C is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-3 after it was left to stand for 24 hours. FIG. 3D is a diagram showing the state of the solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Example 1-3 after it was left to stand for 24 hours. 3E is a diagram showing a state after the solution using the powdered fat and oil of Example 1 was left to stand for 1 hour in Test Example 1-3. FIG. 3F is a diagram showing a state after the solution using the powdered fat and oil of Comparative Example 2 in Test Example 1-3 was left to stand for 1 hour. FIG. 3G is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 3 in Test Example 1-3 after it was left to stand for 1 hour. FIG. 3H is a diagram showing the state of the solution using the powdered oil and fat of Example 1 in Test Example 1-3 after it was left to stand for 24 hours. 3I is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 2 in Test Example 1-3 after it was left to stand for 24 hours. FIG. 3J is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 3 in Test Example 1-3 after it was left to stand for 24 hours. 3K is a diagram showing the state of the solution using the powdered fat and oil of Comparative Example 4 in Test Example 1-3 after it was left to stand for 24 hours. FIG. 4A is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-4 after it was left to stand for 1 hour. 4B is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Example 1-4 after it was left to stand for 1 hour. 4C is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-4 after it was left to stand for 24 hours. 4D is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Example 1-4 after it was left to stand for 24 hours. FIG. 5A is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-5 after it was left to stand for 1 hour. FIG. 5B is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Examples 1-5 after it was left to stand for 1 hour. FIG. 5C is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 1 to 3 in Test Example 1-5 after it was left to stand for 24 hours. FIG. 5D is a diagram showing the state of a solution using the powdery oil and fat of Example 1 or Comparative Examples 4 to 6 in Test Examples 1-5 after it was left to stand for 24 hours. FIG. 6A is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 to 3 in Test Example 2-1 after it was left to stand for 24 hours. FIG. 6B is a diagram showing a state after the solution using the powdered fats and oils of Examples 1 and 4 to 7 was left to stand for 24 hours in Test Example 2-1. FIG. 6C is a diagram showing a state after the solution using the powdered fats and oils of Examples 1 and 8 to 11 was left to stand for 24 hours in Test Example 2-1. FIG. 6D is a diagram showing a state after the solution using the powdered fats and oils of Examples 1 and 12 to 15 was left to stand for 24 hours in Test Example 2-1. FIG. 6E is a diagram showing the state of the solution using the powdered fats and oils of Examples 1, 16, and 17 in Test Example 2-1 after it was left to stand for 24 hours. FIG. 7A is a diagram showing a state after the solution using the powdered fats and oils of Examples 1 to 3 was left to stand for 24 hours in Test Example 2-2. FIG. 7B is a diagram showing a state after the solution using the powdered fats and oils of Examples 1 and 4 to 7 was left to stand for 24 hours in Test Example 2-2. 7C is a diagram showing a state after the solution using the powdery oil and fat of Examples 1 and 8 to 11 was left to stand for 24 hours in Test Example 2-2. FIG. 7D is a diagram showing a state after the solution using the powdered fats and oils of Examples 1 and 12 to 15 was left to stand for 24 hours in Test Example 2-2. 7E is a diagram showing the state of the solution using the powdered fats and oils of Examples 1, 16, and 17 in Test Example 2-2 after it was left to stand for 24 hours. FIG. 8A is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 to 3 in Test Example 2-3 after it was left to stand for 24 hours. 8B is a diagram showing a state after the solution using the powdery oil and fat of Examples 1 and 4 to 7 was left to stand for 24 hours in Test Example 2-3. FIG. 8C is a diagram showing a state after the solution using the powdered fats and oils of Examples 1 and 8 to 11 was left to stand for 24 hours in Test Example 2-3. FIG. 8D is a diagram showing a state after the solution using the powdery oil and fat of Examples 1 and 12 to 15 was left to stand for 24 hours in Test Example 2-3. FIG. 8E is a diagram showing the state of the solution using the powdered fats and oils of Examples 1, 16, and 17 in Test Example 2-3 after it was left to stand for 24 hours. FIG. 9A is a diagram showing a state after the solution using the powdery oil and fat of Examples 1 to 3 was left to stand for 24 hours in Test Example 2-4. FIG. 9B is a diagram showing a state after the solution using the powdery oil and fat of Examples 1 and 4 to 7 was left to stand for 24 hours in Test Example 2-4. FIG. 9C is a diagram showing a state after the solution using the powdery oil and fat of Examples 1 and 8 to 11 was left to stand for 24 hours in Test Example 2-4. FIG. 9D is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 12 to 15 in Test Example 2-4 after it was left to stand for 24 hours. FIG. 9E is a diagram showing a state after the solution using the powdery oil and fat of Examples 1, 16, and 17 was left to stand for 24 hours in Test Example 2-4. FIG. 10A is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 to 3 in Test Example 2-5 after it was left to stand for 24 hours. FIG. 10B is a diagram showing a state after the solution using the powdery oil and fat of Examples 1 and 4 to 7 was left to stand for 24 hours in Test Example 2-5. FIG. 10C is a diagram showing a state after the solution using the powdery oil and fat of Examples 1 and 8 to 11 was left to stand for 24 hours in Test Example 2-5. FIG. 10D is a diagram showing the state of the solution using the powdered fats and oils of Examples 1 and 12 to 15 in Test Example 2-5 after it was left to stand for 24 hours. FIG. 10E is a diagram showing a state after the solution using the powdery oil and fat of Examples 1, 16, and 17 was left to stand for 24 hours in Test Example 2-5.
(粉末油脂及其製造方法) 本發明的粉末油脂至少含有加熱改性後的乳清蛋白質和聚合度10以上的聚甘油脂肪酸酯，根據需要還含有其他成分。 本發明的粉末油脂可以藉由本發明的粉末油脂的製造方法適當地製造。 以下，結合本發明的粉末油脂的製造方法的說明，也對本發明的粉末油脂進行說明。 (Powder grease and its manufacturing method) The powdered oil and fat of the present invention contains at least heat-modified whey protein and polyglycerol fatty acid ester with a degree of polymerization of 10 or more, and may also contain other components if necessary. The powdery oil and fat of the present invention can be appropriately produced by the manufacturing method of the powdery oil and fat of the present invention. Hereinafter, the powdered oil and fat of the present invention will also be described in conjunction with the description of the method for producing the powdered oil and fat of the present invention.
＜粉末油脂的製造方法＞ 本發明的粉末油脂的製造方法至少包括噴霧乾燥工序，根據需要還包括其它工序。 ＜How to manufacture powdered grease＞ The method for producing powdery oil and fat of the present invention includes at least a spray drying process and may include other processes as needed.
＜噴霧乾燥工序＞ 上述噴霧乾燥工序是將含有加熱改性後的乳清蛋白質和聚合度10以上的聚甘油脂肪酸酯的乳化液進行噴霧乾燥，得到粉末油脂的工序。 ＜Spray drying process＞ The above spray drying step is a step of spray drying an emulsion containing heat-modified whey protein and polyglycerol fatty acid ester with a degree of polymerization of 10 or more to obtain powdered oil and fat.
-乳化液- 所述乳化液至少含有加熱改性後的乳清蛋白質和聚合度10以上的聚甘油脂肪酸酯，根據需要還含有其他成分。 -Emulsion- The emulsion contains at least heat-modified whey protein and polyglycerol fatty acid ester with a degree of polymerization of 10 or more, and may also contain other ingredients as needed.
--加熱改性後的乳清蛋白質-- 在本說明書中，加熱改性後的乳清蛋白質是指藉由熱而改性後的乳清蛋白質。 作為上述加熱改性後的乳清蛋白質，沒有特別限制，可以根據目的適當選擇，例如，可以使用市售品，也可以使用藉由熱使未改性的乳清蛋白質改性而製造的乳清蛋白質。 --heat-modified whey protein-- In this specification, heat-modified whey protein refers to whey protein modified by heat. The heat-modified whey protein is not particularly limited and can be appropriately selected according to the purpose. For example, a commercially available product can be used, or whey produced by thermally modifying unmodified whey protein can be used. protein.
上述加熱改性後的乳清蛋白質從分散性優異的方面考慮，優選為微細化處理物。 上述微細化處理物是藉由熱使乳清蛋白質改性後進行微細化處理而得到的。 作為上述微細化處理物的粒度，沒有特別限制，可以根據目的適當選擇。作為上述粒子的粒度的測定方法，沒有特別限制，可以根據目的適當選擇，例如，對以任意濃度還原溶解粉體而成的溶液照射激光，藉由檢測、解析由此產生的衍射、散射光的強度分佈圖案，可以測定粒徑的偏差程度、其分佈狀態(粒度分佈)。 作為上述微細化處理物的中值直徑，沒有特別限制，可以根據目的適當選擇，但優選為1μm～100μm，更優選為10μm～90μm，更優選為40μm～80μm。 上述微細化處理物的中值直徑(以下，有時稱為「粒徑」。)是指作為原料使用時的大小。 The heat-modified whey protein is preferably a pulverized product because of its excellent dispersibility. The above-mentioned micronized product is obtained by denaturing whey protein with heat and then subjecting it to micronization. The particle size of the finely processed material is not particularly limited and can be appropriately selected depending on the purpose. The method for measuring the particle size of the above-mentioned particles is not particularly limited and can be appropriately selected according to the purpose. For example, a solution in which the powder is reduced and dissolved at an arbitrary concentration is irradiated with laser light, and the resulting diffraction and scattered light are detected and analyzed. The intensity distribution pattern can measure the degree of variation in particle size and its distribution state (particle size distribution). The median diameter of the finely processed product is not particularly limited and can be appropriately selected depending on the purpose. However, it is preferably 1 μm to 100 μm, more preferably 10 μm to 90 μm, and more preferably 40 μm to 80 μm. The median diameter (hereinafter, sometimes referred to as "particle diameter") of the above-mentioned finely processed material refers to the size when used as a raw material.
上述加熱改性後的乳清蛋白質可以單獨使用1種，也可以並用2種以上。One type of the heat-modified whey protein may be used alone, or two or more types may be used in combination.
作為上述加熱改性後的乳清蛋白質在乳化液中的含量，沒有特別限制，可以根據粉末油脂中的含量等適當選擇。The content of the heat-modified whey protein in the emulsion is not particularly limited and can be appropriately selected depending on the content in the powdered oil and fat.
作為上述加熱改性後的乳清蛋白質在粉末油脂中的含量，沒有特別限制，可以根據目的適當選擇，作為蛋白質的含量，優選為0.1質量%～10.0質量%，更優選為0.5質量%～5.0質量%，特別優選為1.0質量%～2.0質量%。如果是上述優選的範圍，則在乳化穩定性優異方面是有利的。The content of the heat-modified whey protein in the powdered oil and fat is not particularly limited and can be appropriately selected according to the purpose. The protein content is preferably 0.1 mass % to 10.0 mass %, and more preferably 0.5 mass % to 5.0 mass %. Mass%, particularly preferably 1.0 mass% to 2.0 mass%. If it is the above preferred range, it is advantageous in terms of excellent emulsion stability.
作為使用2種以上上述加熱改性後的乳清蛋白質時的各加熱改性後的乳清蛋白質的質量比，沒有特別限制，可以根據目的適當選擇。When two or more types of the above-described heat-modified whey proteins are used, the mass ratio of each heat-modified whey protein is not particularly limited and can be appropriately selected according to the purpose.
--聚合度10以上的聚甘油脂肪酸酯-- 上述聚合度10以上的聚甘油脂肪酸酯是在縮聚10個以上甘油而成的聚甘油上酯鍵結合脂肪酸而成的物質。 作為上述聚合度10以上的聚甘油脂肪酸酯，只要聚合度為10以上，則沒有特別限制，可以根據目的適當選擇，例如，可以舉出十甘油脂肪酸酯等。 --Polyglycerol fatty acid ester with a degree of polymerization of more than 10-- The polyglycerol fatty acid ester with a degree of polymerization of 10 or more is a polyglycerol obtained by polycondensation of 10 or more glycerols and a fatty acid is bonded with an ester bond. The polyglycerol fatty acid ester with a polymerization degree of 10 or more is not particularly limited as long as the polymerization degree is 10 or more and can be appropriately selected according to the purpose. Examples include decaglycerol fatty acid ester.
作為上述聚合度10以上的聚甘油脂肪酸酯的構成脂肪酸的碳數，沒有特別限制，可以根據目的適當選擇，但優選為14以上，更優選為16以上，特別優選為18。如果是上述優選的範圍，則在粉末化時的加工適應性及乳化穩定性優異方面是有利的。 作為上述碳數為14以上的脂肪酸，可以列舉例如肉豆蔻酸、肉豆蔻腦酸、棕櫚酸、棕櫚油酸、硬脂酸、油酸、亞油酸、亞麻酸、花生四烯酸、山俞酸、芥酸等。 The carbon number of the fatty acid constituting the polyglycerol fatty acid ester with a polymerization degree of 10 or more is not particularly limited and can be appropriately selected according to the purpose. However, it is preferably 14 or more, more preferably 16 or more, and particularly preferably 18. If it is the above-mentioned preferred range, it is advantageous in terms of excellent processing adaptability and emulsification stability during powderization. Examples of the fatty acid having 14 or more carbon atoms include myristic acid, myristoleic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, and behenic acid. Acid, erucic acid, etc.
上述聚合度10以上的聚甘油脂肪酸酯可以單獨使用1種，也可以並用2種以上。 上述聚合度10以上的聚甘油脂肪酸酯可以使用市售品，也可以使用製造的聚甘油脂肪酸酯。 The polyglyceryl fatty acid ester having a degree of polymerization of 10 or more may be used alone or in combination of two or more types. The polyglycerol fatty acid ester having a degree of polymerization of 10 or more may be a commercially available product or a manufactured polyglycerol fatty acid ester may be used.
作為上述聚合度10以上的聚甘油脂肪酸酯在乳化液中的含量，沒有特別限制，可以根據粉末油脂中的含量等適當選擇。The content of the polyglycerol fatty acid ester with a degree of polymerization of 10 or more in the emulsion is not particularly limited and can be appropriately selected depending on the content in the powdered oil and fat.
作為上述聚合度10以上的聚甘油脂肪酸酯在粉末油脂中的含量，沒有特別限制，可以根據目的適當選擇，優選為0.1質量%～5.0質量%，更優選為0.5質量%～3.0質量%，特別優選為1.0質量%～2.0質量%。如果是上述優選的範圍，則在粉末化時的加工適應性及乳化穩定性優異方面是有利的。The content of the polyglycerol fatty acid ester with a degree of polymerization of 10 or more in the powdered oil and fat is not particularly limited and can be appropriately selected according to the purpose. It is preferably 0.1 mass% to 5.0 mass%, and more preferably 0.5 mass% to 3.0 mass%. Particularly preferred is 1.0% by mass to 2.0% by mass. If it is the above-mentioned preferred range, it is advantageous in terms of excellent processing adaptability and emulsification stability during powderization.
使用2種以上上述聚合度10以上的聚甘油脂肪酸酯時的各聚合度10以上的聚甘油脂肪酸酯的質量比沒有特別限制，可以根據目的適當選擇。When two or more types of polyglycerol fatty acid esters with a polymerization degree of 10 or more are used, the mass ratio of the polyglyceryl fatty acid esters with a polymerization degree of 10 or more is not particularly limited and can be appropriately selected depending on the purpose.
--其它成分-- 作為上述其他成分，只要不損害本發明的效果，沒有特別限制，可以根據目的適當選擇，例如可以舉出賦形劑、油脂、有機酸單甘油酯等乳化劑、pH調節劑、抗氧化劑、加工澱粉、調味劑等。這些既可以單獨使用1種，也可以並用2種以上。 上述其他成分可以使用市售品，也可以使用調製的成分。 作為上述其他成分在乳化液中的含量，沒有特別限制，可以根據粉末油脂中的含量等適當選擇。 上述其他成分在粉末油脂中的含量沒有特別限制，可以根據目的適當選擇。 --Other ingredients-- The above-mentioned other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. Examples thereof include excipients, fats and oils, emulsifiers such as organic acid monoglycerides, pH adjusters, antioxidants, and processing agents. Starch, flavorings, etc. These may be used individually by 1 type, or may use 2 or more types together. As the above-mentioned other components, commercially available products or prepared components may be used. The content of the above-mentioned other components in the emulsion is not particularly limited and can be appropriately selected depending on the content in the powdered oil and fat. The content of the above-mentioned other components in the powdered oil and fat is not particularly limited and can be appropriately selected according to the purpose.
作為上述賦形劑，沒有特別限制，可以根據目的適當選擇，例如可以舉出糖醇、澱粉分解物、乳糖、低聚糖、纖維素等。這些既可以單獨使用1種，也可以並用2種以上。 在上述賦形劑中，從能夠抑制加熱時的褐變反應、賦予白濁的效果更優異的方面考慮，優選為糖醇、澱粉分解物、乳糖。 作為上述糖醇，沒有特別限制，可以根據目的適當選擇，例如，可以舉出還原糖漿、山梨糖醇、甘露醇、麥芽糖醇、赤癬糖醇、乳糖醇、木糖醇、對羥基苯甲酸酯等。這些既可以單獨使用1種，也可以並用2種以上。 作為上述澱粉分解物，沒有特別限制，可以根據目的適當選擇，例如可以舉出糊精、麥芽糊精、糖粉等。這些既可以單獨使用1種，也可以並用2種以上。 上述賦形劑可以使用市售品，也可以使用調製的賦形劑。 The excipients are not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include sugar alcohols, starch decomposition products, lactose, oligosaccharides, and cellulose. These may be used individually by 1 type, or may use 2 or more types together. Among the above-mentioned excipients, sugar alcohols, starch decomposition products, and lactose are preferred because they can suppress the browning reaction during heating and provide a more excellent effect of providing white turbidity. The sugar alcohol is not particularly limited and can be appropriately selected depending on the purpose. Examples include reduced syrup, sorbitol, mannitol, maltitol, erythritol, lactitol, xylitol, and p-hydroxybenzoic acid. Ester etc. These may be used individually by 1 type, or may use 2 or more types together. The starch decomposition product is not particularly limited and can be appropriately selected according to the purpose. Examples thereof include dextrin, maltodextrin, and powdered sugar. These may be used individually by 1 type, or may use 2 or more types together. As the above-mentioned excipients, commercially available products or prepared excipients may be used.
作為上述賦形劑在乳化液中的含量，沒有特別限制，可以根據粉末油脂中的含量等適當選擇。The content of the above-mentioned excipients in the emulsion is not particularly limited and can be appropriately selected depending on the content in the powdered oil and fat.
作為上述賦形劑在粉末油脂中的含量，沒有特別限制，可以根據目的適當選擇，優選為50質量%～80質量%，更優選為55質量%～75質量%，特別優選為60質量%～70質量%。如果是上述優選的範圍，則在粉末化時的加工適應性優異方面是有利的。The content of the above-mentioned excipient in the powdered oil and fat is not particularly limited and can be appropriately selected according to the purpose. It is preferably 50% to 80% by mass, more preferably 55% to 75% by mass, and particularly preferably 60% to 60% by mass. 70% by mass. If it is the above-mentioned preferred range, it is advantageous in terms of excellent processing adaptability during powdering.
作為使用2種以上上述賦形劑時的各賦形劑的質量比，沒有特別限制，可以根據目的適當選擇。When two or more of the above-mentioned excipients are used, the mass ratio of each excipient is not particularly limited and can be appropriately selected according to the purpose.
作為上述油脂，沒有特別限制，可以根據目的適當選擇，例如可以舉出動物性油脂、植物性油脂、它們的固化油、酯交換油、分餾油等。 作為上述動物性油脂的具體例，可以列舉例如乳脂肪、豬油等。 作為上述植物性油脂的具體例，可以列舉例如紅花油、葵花籽油、大豆油、玉米油、棉籽油、大米油、菜籽油、橄欖油、棕櫚油、棕櫚仁油、椰子油等。 上述油脂可以單獨使用1種，也可以並用2種以上。 上述油脂可以使用市售品，也可以使用調製的油脂。 The fats and oils are not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include animal fats and oils, vegetable fats and oils, their solidified oils, transesterified oils, fractionated oils, and the like. Specific examples of the animal fats and oils include milk fat, lard, and the like. Specific examples of the vegetable fats and oils include safflower oil, sunflower oil, soybean oil, corn oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, palm kernel oil, coconut oil, and the like. The above-mentioned fats and oils may be used individually by 1 type, or may be used in combination of 2 or more types. As the above-mentioned grease, commercially available products or prepared grease may be used.
作為上述油脂在乳化液中的含量，沒有特別限制，可以根據粉末油脂中的含量等適當選擇。The content of the above-mentioned fats and oils in the emulsion is not particularly limited and can be appropriately selected depending on the content of the powdered fats and oils.
作為上述油脂在粉末油脂中的含量，沒有特別限制，可以根據目的適當選擇，優選為20質量%～50質量%，更優選為30質量%～40質量%。如果是上述優選的範圍，則在粉末化時的加工適應性優異方面是有利的。The content of the above-mentioned fat and oil in the powdered fat and oil is not particularly limited and can be appropriately selected according to the purpose. It is preferably 20 mass% to 50 mass%, and more preferably 30 mass% to 40 mass%. If it is the above-mentioned preferred range, it is advantageous in terms of excellent processing adaptability during powdering.
作為使用2種以上上述油脂時的各油脂的質量比，沒有特別限制，可以根據目的適當選擇。When two or more types of the above-mentioned fats and oils are used, the mass ratio of each fat and oil is not particularly limited and can be appropriately selected according to the purpose.
作為上述有機酸單甘油酯，沒有特別限制，可以根據目的適當選擇，例如可以舉出琥珀酸甘油脂肪酸酯、檸檬酸甘油脂肪酸酯、乳酸甘油脂肪酸酯、酒石酸甘油脂肪酸酯、乙酸甘油脂肪酸酯等。 作為上述有機酸單甘油酯中的脂肪酸，沒有特別限制，可以根據目的適當選擇，例如可以舉出硬脂酸、辛酸、油酸等。 作為上述有機酸單甘油酯的具體例，可以舉出琥珀酸甘油硬脂酸、琥珀酸甘油辛酸、檸檬酸甘油硬脂酸、檸檬酸甘油油酸、乳酸甘油硬脂酸、二乙醯酒石酸甘油硬脂酸、乙醯乙酸甘油硬脂酸酯等。 The organic acid monoglyceride is not particularly limited and can be appropriately selected according to the purpose. Examples thereof include succinic acid glyceryl fatty acid ester, citric acid glycerin fatty acid ester, lactic acid glycerin fatty acid ester, tartaric acid glycerin fatty acid ester, and acetic acid glycerin. Fatty acid esters, etc. The fatty acid in the organic acid monoglyceride is not particularly limited and can be appropriately selected according to the purpose. Examples thereof include stearic acid, caprylic acid, and oleic acid. Specific examples of the above-mentioned organic acid monoglycerides include glyceryl succinate stearic acid, glyceryl succinate caprylic acid, glyceryl citrate stearic acid, glyceryl citrate oleic acid, glyceryl lactate stearic acid, and glycerin diacetate tartrate. Stearic acid, acetoacetic acid glyceryl stearate, etc.
上述有機酸單甘油酯可以單獨使用一種，也可以並用兩種以上。 上述有機酸單甘油酯可以使用市售品，也可以使用製造的產品。 The above-mentioned organic acid monoglyceride may be used alone or in combination of two or more types. As the above-mentioned organic acid monoglyceride, commercially available products or manufactured products may be used.
上述有機酸單甘油酯在乳化液中的含量沒有特別限制，可以根據粉末油脂中的含量等適當選擇。The content of the above-mentioned organic acid monoglyceride in the emulsion is not particularly limited and can be appropriately selected depending on the content in the powdered oil and fat.
作為上述有機酸單甘油酯在粉末油脂中的含量，沒有特別限制，可以根據目的適當選擇，優選為0.01質量%～3.0質量%，更優選為0.1質量%～2.0質量%，特別優選為0.2質量%～0.5質量%。如果是上述優選的範圍，則在乳化穩定性優異方面是有利的。The content of the above-mentioned organic acid monoglyceride in the powdered oil and fat is not particularly limited and can be appropriately selected according to the purpose. It is preferably 0.01 mass% to 3.0 mass%, more preferably 0.1 mass% to 2.0 mass%, and particularly preferably 0.2 mass%. %～0.5 mass%. If it is the above preferred range, it is advantageous in terms of excellent emulsion stability.
作為使用2種以上上述有機酸單甘油酯時的各有機酸單甘油酯的質量比，沒有特別限制，可以根據目的適當選擇。When two or more kinds of the above-mentioned organic acid monoglycerides are used, the mass ratio of each organic acid monoglyceride is not particularly limited and can be appropriately selected according to the purpose.
作為上述pH調節劑，沒有特別限制，可以根據目的適當選擇，例如可以舉出磷酸氫二鉀、磷酸氫二鈉、檸檬酸三鈉等。這些既可以單獨使用1種，也可以並用2種以上。 上述pH調節劑可以使用市售品，也可以使用調製的pH調節劑。 作為上述pH調節劑在乳化液或粉末油脂中的含量，沒有特別限制，可以根據目的適當選擇。 The pH adjuster is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include dipotassium hydrogen phosphate, disodium hydrogen phosphate, and trisodium citrate. These may be used individually by 1 type, or may use 2 or more types together. As the above-mentioned pH adjuster, a commercially available product may be used, or a prepared pH adjuster may be used. The content of the above-mentioned pH adjuster in the emulsion or powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose.
作為上述抗氧化劑，沒有特別限制，可以根據目的適當選擇，例如可以舉出維生素E、維生素C等。這些既可以單獨使用1種，也可以並用2種以上。 上述抗氧化劑可以使用市售品，也可以使用調製的抗氧化劑。 作為上述抗氧化劑在乳化液或粉末油脂中的含量，沒有特別限制，可以根據目的適當選擇。 The antioxidant is not particularly limited and can be appropriately selected according to the purpose. Examples thereof include vitamin E, vitamin C, and the like. These may be used individually by 1 type, or may use 2 or more types together. As the above-mentioned antioxidant, commercially available products or prepared antioxidants may be used. The content of the above-mentioned antioxidant in the emulsion or powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose.
作為上述乳化液的製造方法，沒有特別限制，可以根據目的適當選擇，例如，可以舉出如下方法等:製造將加熱改性後的乳清蛋白質、聚合度10以上的聚甘油脂肪酸酯和根據需要的其他成分溶解於溫水中的溶液，根據需要向溶解有其他成分的加溫後的油脂中加入上述溶液，進行混合及預乳化後，進行均質化，製成乳化液。在上述乳化液的製造中，可以在預乳化和均化之間進行加熱殺菌。 作為用於製造上述乳化液的裝置，沒有特別限制，可以適當選擇公知的裝置。 The manufacturing method of the above-mentioned emulsion is not particularly limited and can be appropriately selected according to the purpose. For example, the following method can be cited: manufacturing a polyglyceryl fatty acid ester of heat-modified whey protein and a polymerization degree of 10 or more, and A solution in which other required components are dissolved in warm water is added to the heated oil and fat in which other components are dissolved as needed, and the mixture is mixed and pre-emulsified, and then homogenized to prepare an emulsion. In the production of the above-mentioned emulsion, heat sterilization may be performed between pre-emulsification and homogenization. There is no particular limitation on the device used to produce the emulsion, and a known device can be appropriately selected.
作為上述乳化液的固體成分濃度，沒有特別限制，可以根據目的適當選擇，例如可以舉出30%(w/w)～70%(w/w)。The solid content concentration of the emulsion is not particularly limited and can be appropriately selected depending on the purpose. Examples include 30% (w/w) to 70% (w/w).
-噴霧乾燥- 作為上述噴霧乾燥的方法，除了使用上述乳化液以外，還可以適當選擇公知的噴霧乾燥的裝置來進行。 上述噴霧乾燥後，根據需要進行乾燥或顆粒化，也可以製成粉末油脂。 -Spray drying- As the above-mentioned spray drying method, in addition to using the above-mentioned emulsion, a well-known spray drying device can also be appropriately selected and performed. After the above-mentioned spray drying, it can be dried or granulated as needed, and can also be made into powdered grease.
＜其它工序＞ 作為上述其他工序，只要不損害本發明的效果，沒有特別限制，可以根據目的適當選擇，例如可以舉出調製上述乳化液的乳化液調製工序等。 ＜Other processes＞ The other steps are not particularly limited as long as the effects of the present invention are not impaired and can be appropriately selected according to the purpose. Examples thereof include an emulsion preparation step for preparing the emulsion.
根據本發明的粉末油脂的製造方法，可以高效地製造本發明的粉末油脂。According to the method for producing powdered oil and fat of the present invention, the powdered oil and fat of the present invention can be produced efficiently.
上述粉末油脂優選不含酪蛋白。 以往，粉末油脂中為了乳化穩定，一般含有酪蛋白等水溶性蛋白質，但藉由不含上述酪蛋白，可以進一步抑制因高濃度的食鹽添加或加熱處理引起的蛋白質的鹽析或改性而產生的凝集物或沉澱物，使乳化更穩定，可以更好地賦予對象物白濁。 The above-mentioned powdered fat and oil preferably does not contain casein. In the past, powdered fats and oils generally contained water-soluble proteins such as casein in order to stabilize emulsions. However, by not containing the above-mentioned casein, the occurrence of salting out or modification of proteins caused by the addition of high-concentration salt or heat treatment can be further suppressed. The agglomerates or precipitates make the emulsification more stable and can better impart white turbidity to the object.
作為上述粉末油脂的用途，沒有特別限制，可以根據目的適當選擇，但優選用於賦予飲食品等對象物白濁(有時稱為「白色」。)。The use of the powdered oil and fat is not particularly limited and can be appropriately selected depending on the purpose. However, it is preferably used for imparting white turbidity (sometimes referred to as "white") to objects such as food and drink.
作為上述飲食品，沒有特別限制，可以根據目的適當選擇，例如，可以舉出咖啡、紅茶、可可、粉末飲料、酸奶風味飲料、湯、醬汁、白醬、咖喱、冰激凌、甜點、巧克力、點心、三明治奶油、濃湯、調味料、奶油烤菜、多利亞(rice casserole)、比薩、炒飯等。The above-mentioned food and drink are not particularly limited and can be appropriately selected according to the purpose. Examples thereof include coffee, black tea, cocoa, powdered beverages, yogurt-flavored beverages, soups, sauces, white sauces, curries, ice cream, desserts, chocolate, and snacks. , sandwich cream, soup, seasoning, gratin, doria (rice casserole), pizza, fried rice, etc.
本發明的粉末油脂在高鹽條件、低pH條件、以及加熱條件的所有條件下，能夠抑制凝集物的產生，另外，能夠賦予對象物白濁。另外，通常，如果製成粉末油脂，則乳化穩定性降低，但根據本發明的粉末油脂，可以製成經時的乳化穩定性也優異的粉末油脂。 實施例 The powdered oil and fat of the present invention can suppress the generation of aggregates under all conditions of high salt conditions, low pH conditions, and heating conditions, and can also impart white turbidity to an object. In addition, generally, the emulsification stability of powdered oil and fat is reduced, but according to the powdered oil and fat of the present invention, it can be made into a powdered oil and fat that also has excellent emulsification stability over time. Example
以下，列舉實施例、比較例以及試驗例具體說明本發明，但本發明並不限定於此。Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Test Examples, but the present invention is not limited thereto.
(實施例1) 以製成粉末油脂時，成為後述的表1所示的組成的方式，使糖醇(粉末還原糖漿(H-PDX,松谷化學工業株式會社製))、加熱改性後的乳清蛋白質(蛋白質濃縮乳清粉末(GermanProt WPC70, Zaksen Milich公司製；加熱改性後進行微細化處理，還原溶解時的粒徑為60μm。)、聚甘油脂肪酸酯(十甘油脂肪酸酯(單肉豆蔻酸酯)(SY Glistar MM-750、阪本藥品工業株式會社製)和十甘油脂肪酸酯(單硬脂酸酯)(POMJ-0081HV,理研維他命株式會社製))溶解於溫水(溫度60～80°C)中，配製溶液。 使有機酸單甘油酯(琥珀酸脂肪酸單甘油酯(POM B-30,理研維他命株式會社製))溶解於調溫至約70°C的油脂(植物油脂(固化椰子油，不二製油株式會社製))中後，加入上述製造的溶液，進行混合及預乳化。接著，在70°C進行10分鐘的加熱殺菌，然後使用壓力式均質器進行均質化，得到乳化液(固體成分約50%(w/w))。 將該乳化液用噴霧乾燥機按照常規方法進行噴霧，進行乾燥和粉末化，得到粉末油脂。 (Example 1) When the powdered oil and fat is produced, sugar alcohol (powder reduction syrup (H-PDX, manufactured by Matsutani Chemical Industry Co., Ltd.)), heat-modified whey protein (protein Concentrated whey powder (GermanProt WPC70, manufactured by Zaksen Milich Co., Ltd.; heat-modified and then subjected to micronization treatment. The particle size when reduced and dissolved is 60 μm.), polyglyceryl fatty acid ester (decaglyceryl fatty acid ester (monomyristate) ) (SY Glistar MM-750, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and decaglyceryl fatty acid ester (monostearate) (POMJ-0081HV, manufactured by Riken Vitamin Co., Ltd.)) were dissolved in warm water (temperature 60 to 80° In C), prepare the solution. Organic acid monoglyceride (succinic fatty acid monoglyceride (POM B-30, manufactured by Riken Vitamin Co., Ltd.)) was dissolved in oil (vegetable oil and fat (solidified coconut oil, Fuji Oil Co., Ltd.) adjusted to about 70°C After preparing)), add the solution prepared above, mix and pre-emulsify. Next, heat sterilization was performed at 70°C for 10 minutes, and then homogenization was performed using a pressure homogenizer to obtain an emulsion (solid content approximately 50% (w/w)). The emulsion is sprayed with a spray dryer according to conventional methods, dried and powdered to obtain powdered fat and oil.
(比較例1) 在實施例1中，將糖醇的量改變為後述的表1所示的量，不使用加熱改性後的乳清蛋白質，除此以外，與實施例1同樣地製造粉末油脂。 (Comparative example 1) In Example 1, powdered oil and fat was produced in the same manner as in Example 1, except that the amount of sugar alcohol was changed to the amount shown in Table 1 described later and the heat-modified whey protein was not used.
(比較例2) 在實施例1中，將糖醇的量改變為後述的表1所示的量，用後述的表1所示的量的乳清蛋白質(未加熱改性的物質，Wheyco W80 (wheyco GmbH公司製))代替加熱改性後的乳清蛋白質，除此以外，與實施例1同樣地製造粉末油脂。 (Comparative example 2) In Example 1, the amount of sugar alcohols was changed to the amount shown in Table 1 to be described later, and the amount of whey protein (unmodified by heating, Wheyco W80 (manufactured by wheyco GmbH)) was used. )) A powdered oil and fat was produced in the same manner as in Example 1, except that the heat-modified whey protein was substituted.
(比較例3) 在實施例1中，將糖醇的量改變為後述的表1所示的量，將加熱改性後的乳清蛋白質代替為後述的表1所示的量的乳清粉末(未加熱改性的物質，乳清粉末(優葉乳業株式會社製))，除此以外，與實施例1同樣地製造粉末油脂。 (Comparative example 3) In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 to be described later, and the whey protein after heat modification was replaced by the amount of whey powder shown in Table 1 to be described later (unheated modification). powdered fat and oil was produced in the same manner as in Example 1, except that the substance was whey powder (manufactured by Yuye Dairy Co., Ltd.).
(比較例4) 在實施例1中，將糖醇的量改變為後述的表1所示的量，將聚甘油脂肪酸酯代替為後述的表1所示的量的六甘油脂肪酸酯(單油酸酯)(SY Glistar MO-5S,阪本藥品工業株式會社製)，除此以外，與實施例1同樣地製造粉末油脂。 (Comparative example 4) In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 to be described later, and the polyglycerol fatty acid ester was replaced with the amount of hexaglycerol fatty acid ester (monooleate) shown in Table 1 to be described later. (SY Glistar MO-5S, manufactured by Sakamoto Pharmaceutical Co., Ltd.), except for this, a powdered oil and fat was produced in the same manner as in Example 1.
(比較例5) 在實施例1中，將糖醇的量改變為後述的表1所示的量，用後述的表1所示的量的六甘油脂肪酸酯(單硬脂酸酯) (SYGlistar MS-5S、阪本藥品工業株式會社製)代替聚甘油脂肪酸酯，除此以外，與實施例1同樣地製造粉末油脂。 (Comparative example 5) In Example 1, the amount of sugar alcohol was changed to the amount shown in Table 1 to be described later, and the amount of hexaglycerol fatty acid ester (monostearate) (SYGlistar MS-5S, Powdered oil and fat was produced in the same manner as in Example 1, except that polyglycerol fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used instead of polyglycerol fatty acid ester.
(比較例6) 在實施例1中，將糖醇的量改變為後述的表1所示的量，不使用聚甘油脂肪酸酯，除此以外，與實施例1同樣地製造粉末油脂。 (Comparative example 6) In Example 1, powdered oil and fat was produced in the same manner as in Example 1, except that the amount of sugar alcohol was changed to the amount shown in Table 1 described later and polyglyceryl fatty acid ester was not used.
實施例1和比較例1～6中得到的粉末油脂的組成如下。 [表1] 在表1中，「A」～「G」分別表示如下。 ・A:加熱改性後的乳清蛋白質(微細化處理物) ・B:乳清蛋白質(未加熱改性及微細化處理) ・C:乳清粉末(未加熱改性) ・D:十甘油脂肪酸酯(單肉豆蔻酸酯)(聚合度:10、構成脂肪酸的碳數14) ・E:十甘油脂肪酸酯(單硬脂酸酯) (聚合度:10、構成脂肪酸的碳數18) ・F:六甘油脂肪酸酯(單油酸酯)(聚合度:6、構成脂肪酸的碳數18) ・G:六甘油脂肪酸酯(單硬脂酸酯)(聚合度:6、構成脂肪酸的碳數18) 表1中A～C的量表示乳清蛋白質製品的量。在實施例1和比較例2～6中，A～C成分的作為乳清蛋白質的量均為1.4質量份。 另外，表1中的D、F及G的量表示聚甘油脂肪酸酯的量，E表示聚甘油脂肪酸酯製品的量。實施例1和比較例1～3中的E成分作為聚甘油脂肪酸酯的量均為0.28質量份。 The composition of the powdery oil and fat obtained in Example 1 and Comparative Examples 1 to 6 is as follows. [Table 1] In Table 1, "A" to "G" are respectively represented as follows.・A: Whey protein modified by heating (refined product) ・B: Whey protein (unmodified by heating and refined) ・C: Whey powder (unmodified by heating) ・D: Decaglycerin Fatty acid ester (monomyristate) (degree of polymerization: 10, number of carbon atoms constituting the fatty acid: 14) ・E: Decaclyceryl fatty acid ester (monostearate) (degree of polymerization: 10, number of carbon atoms constituting the fatty acid: 18) ) ・F: Hexaglycerol fatty acid ester (monooleate) (degree of polymerization: 6, number of carbon atoms constituting the fatty acid: 18) ・G: Hexaglycerol fatty acid ester (monostearate) (degree of polymerization: 6, composition Carbon number of fatty acid: 18) The amounts of A to C in Table 1 represent the amounts of whey protein products. In Example 1 and Comparative Examples 2 to 6, the amounts of components A to C as whey protein were all 1.4 parts by mass. In addition, the amounts of D, F and G in Table 1 represent the amount of polyglycerol fatty acid ester, and E represents the amount of polyglycerol fatty acid ester product. The amount of component E as polyglycerol fatty acid ester in both Example 1 and Comparative Examples 1 to 3 was 0.28 parts by mass.
(試驗例1) 對於實施例1和比較例1～6中得到的粉末油脂進行以下試驗。 (Test example 1) The following tests were performed on the powdered fats and oils obtained in Example 1 and Comparative Examples 1 to 6.
＜試驗例1-1:耐熱試驗＞ 在80°C的45g熱水中加入上述粉末油脂5g攪拌溶解後，在120°C進行20分鐘的加熱處理。然後，加入市售的速溶咖啡0.5g攪拌溶解，使溶液著色，在室溫下靜置保管1小時或24小時後，目視進行以下項目的評價。將結果顯示於表2及圖1A～1J。 <Test example 1-1: Heat resistance test> Add 5g of the above-mentioned powdered fat and oil to 45g of hot water at 80°C, stir and dissolve, and then perform heat treatment at 120°C for 20 minutes. Then, 0.5 g of commercially available instant coffee was added, stirred and dissolved to color the solution, and then the solution was left to stand at room temperature for 1 hour or 24 hours, and then the following items were visually evaluated. The results are shown in Table 2 and Figures 1A to 1J.
-凝集物/分離固形物- 藉由目視，按照以下標準進行評價。 ○:沒有凝集物和分離固形物。 ×:有凝集物和分離固形物。 -Agglomerates/separated solids- By visual inspection, evaluation was performed according to the following standards. ○: There are no aggregates or separated solid matter. ×: There are agglomerates and separated solid matter.
-白濁- 藉由目視，按照以下標準進行評價。 5:白濁強烈。 4:白濁稍強。 3:白濁，但較弱。 2:幾乎沒有白濁。 1:完全沒有白濁。 -White turbidity- By visual inspection, evaluation was performed according to the following standards. 5: Strong white turbidity. 4: The white turbidity is slightly stronger. 3: White and turbid, but weak. 2: There is almost no white turbidity. 1: No white turbidity at all.
[表2] [Table 2]
＜試驗例1-2:耐鹽試驗＞ 在80°C的40g熱水中加入7.5g食鹽溶解後，加入2.5g上述粉末油脂，攪拌溶解。然後，加入市售的速溶咖啡0.25g攪拌溶解，使溶液著色，在室溫下靜置保管1小時或24小時後，與試驗例1-1同樣地操作，目視評價凝集物/分離固形物和白濁。將結果顯示於表3和圖2A～2D。 <Test Example 1-2: Salt tolerance test> After adding 7.5g of salt to 40g of hot water at 80°C and dissolving it, add 2.5g of the above powdered fat and oil and stir to dissolve. Then, 0.25 g of commercially available instant coffee was added, stirred, and dissolved to color the solution. After the solution was left to be stored at room temperature for 1 hour or 24 hours, the same operation was performed as in Test Example 1-1, and the aggregates/separated solids and White and turbid. The results are shown in Table 3 and Figures 2A to 2D.
[表3] [table 3]
＜試驗例1-3:耐鹽耐熱試驗＞ 在80°C的40g熱水中加入7.5g食鹽溶解後，加入2.5g上述粉末油脂攪拌溶解。然後，在120°C下進行20分鐘的加熱處理。然後，加入市售的速溶咖啡0.25g攪拌溶解，使溶液著色，在室溫下靜置保管1小時或24小時後，與試驗例1-1同樣地操作，目視評價凝集物/分離固形物和白濁。將結果顯示於表4及圖3A～3K。 <Test example 1-3: Salt and heat resistance test> After adding 7.5g of salt to 40g of hot water at 80°C and dissolving, add 2.5g of the above powdered fat and oil and stir to dissolve. Then, heat treatment is performed at 120°C for 20 minutes. Then, 0.25 g of commercially available instant coffee was added, stirred, and dissolved to color the solution. After the solution was left to be stored at room temperature for 1 hour or 24 hours, the same operation was performed as in Test Example 1-1, and the aggregates/separated solids and White and turbid. The results are shown in Table 4 and Figures 3A to 3K.
[表4] [Table 4]
＜試驗例1-4:耐酸試驗＞ 在80°C的43.2g熱水中加入檸檬酸1.7g溶解後，加入上述粉末油脂5g攪拌溶解。然後，加入市售的速溶咖啡0.5g攪拌溶解，使溶液著色，在室溫下靜置保管1小時或24小時後，與試驗例1-1同樣地操作，目視評價凝集物/分離固形物和白濁。將結果顯示於表5及圖4A～4D。 <Test example 1-4: Acid resistance test> After adding 1.7g of citric acid to 43.2g of hot water at 80°C and dissolving, add 5g of the above powdered fat and oil and stir to dissolve. Then, 0.5 g of commercially available instant coffee was added, stirred, and dissolved to color the solution. After the solution was left to be stored at room temperature for 1 hour or 24 hours, the same operation was performed as in Test Example 1-1, and the aggregates/separated solids and White and turbid. The results are shown in Table 5 and Figures 4A to 4D.
[表5] [table 5]
＜試驗例1-5:耐酸耐熱試驗＞ 在80°C的43.2g熱水中加入檸檬酸1.7g溶解後，加入上述粉末油脂5g攪拌溶解。然後，在120°C下進行20分鐘的加熱處理。然後，加入市售的速溶咖啡0.5g攪拌溶解，使溶液著色，在室溫下靜置保管1小時或24小時後，與試驗例1-1同樣地操作，目視評價凝集物/分離固形物和白濁。將結果顯示於表6和圖5A～5D。 <Test Example 1-5: Acid and Heat Resistance Test> After adding 1.7g of citric acid to 43.2g of hot water at 80°C and dissolving, add 5g of the above powdered fat and oil and stir to dissolve. Then, heat treatment is performed at 120°C for 20 minutes. Then, 0.5 g of commercially available instant coffee was added, stirred, and dissolved to color the solution. After the solution was left to be stored at room temperature for 1 hour or 24 hours, the same operation was performed as in Test Example 1-1, and the aggregates/separated solids and White and turbid. The results are shown in Table 6 and Figures 5A to 5D.
[表6] [Table 6]
將試驗例1-1～1-5的24小時靜置保管後的結果歸納於下表7～8。在表7～8中，「凝集物/分離固形物」的「總評/合計」欄中，在試驗例1-1～1-5的「凝集物/分離固形物」的評價全部為「○」的情況下，設為「○」，即使有1個也為「×」的情況下，設為「×」。另外，「白濁」的「總評/合計」欄中，表示試驗例1-1～1-5的「白濁」的評價分的合計數值。The results of Test Examples 1-1 to 1-5 after 24 hours of standing storage are summarized in Tables 7 to 8 below. In Tables 7 to 8, in the "Overall Rating/Total" column of "Agglomerates/Isolated Solids", the evaluations of "Agglomerates/Isolated Solids" in Test Examples 1-1 to 1-5 are all "○" In the case of , let it be "○", and in the case of "×" even if there is one, let it be "×". In addition, the "overall evaluation/total" column of "white turbidity" shows the total value of the evaluation points of "white turbidity" in Test Examples 1-1 to 1-5.
[表7] [Table 7]
[表8] [Table 8]
(實施例2～17) 在實施例1中，將使用的成分及其量改變為後述的表9～11所記載的成分及其量，除此以外，與實施例1同樣地製造粉末油脂。 實施例2～17中得到的粉末油脂的組成如下。 (Examples 2 to 17) In Example 1, powdered oil and fat was produced in the same manner as in Example 1, except that the components and their amounts were changed to those described in Tables 9 to 11 described later. The composition of the powdered oil and fat obtained in Examples 2 to 17 is as follows.
[表9] [Table 9]
[表10] [Table 10]
[表11] [Table 11]
在表9～11中，「A」、「D」、「E」分別表示如下。 ・A:加熱改性後的乳清蛋白質(微細化處理物) ・D:十甘油脂肪酸酯(單肉豆蔻酸酯)(聚合度:10、構成脂肪酸的碳數14) ・E:十甘油脂肪酸酯(單硬脂酸酯)(聚合度:10、構成脂肪酸的碳數18) 另外，表9～11中的A的量表示乳清蛋白質製品的量。作為乳清蛋白質的量，實施例2、3、8～17為1.4質量份，實施例4為1.1質量份，實施例5為2.0質量份，實施例6為0.7質量份，實施例7為2.8質量份。 另外，表9～11中的D的量表示聚甘油脂肪酸酯的量，E表示聚甘油脂肪酸酯製品的量。作為E成分的聚甘油脂肪酸酯的量，實施例2～7、12～15為0.28質量份，實施例8為0.2質量份，實施例9為0.7質量份，實施例10為0.1質量份，實施例11為0.41質量份，實施例16為1.48質量份。 In Tables 9 to 11, "A", "D", and "E" are respectively represented as follows. ・A: Heat-modified whey protein (micronized product) ・D: Decaglycerol fatty acid ester (monomyristate) (degree of polymerization: 10, number of carbon atoms constituting the fatty acid: 14) ・E: Decaglyceryl fatty acid ester (monostearate) (degree of polymerization: 10, number of carbon atoms constituting the fatty acid: 18) In addition, the amount of A in Tables 9 to 11 represents the amount of whey protein product. The amount of whey protein was 1.4 parts by mass in Examples 2, 3, and 8 to 17, 1.1 parts by mass in Example 4, 2.0 parts by mass in Example 5, 0.7 parts by mass in Example 6, and 2.8 in Example 7. parts by mass. In addition, the amount of D in Tables 9 to 11 represents the amount of polyglycerol fatty acid ester, and E represents the amount of polyglycerol fatty acid ester product. The amount of polyglyceryl fatty acid ester as component E is 0.28 parts by mass in Examples 2 to 7 and 12 to 15, 0.2 parts by mass in Example 8, 0.7 parts by mass in Example 9, and 0.1 parts by mass in Example 10. Example 11 was 0.41 parts by mass, and Example 16 was 1.48 parts by mass.
(試驗例2) 對於實施例1～17中得到的粉末油脂進行以下試驗。 (Test example 2) The following tests were performed on the powdered fats and oils obtained in Examples 1 to 17.
＜試驗例2-1:耐熱試驗＞ 對於在室溫下靜置保管24小時後的樣品進行評價，除此以外，與試驗例1-1同樣地操作，進行耐熱試驗。將結果顯示於表12～16和圖6A～6E。 <Test example 2-1: Heat resistance test> The heat resistance test was performed in the same manner as in Test Example 1-1, except that the sample left to be stored at room temperature for 24 hours was evaluated. The results are shown in Tables 12 to 16 and Figures 6A to 6E.
＜試驗例2-2:耐鹽試驗＞ 對於在室溫下靜置保管24小時後的樣品進行評價，除此以外，與試驗例1-2同樣地操作，進行耐鹽試驗。將結果顯示於表12～16和圖7A～7E。 <Test example 2-2: Salt tolerance test> The salt resistance test was performed in the same manner as in Test Example 1-2, except that the sample left to be stored at room temperature for 24 hours was evaluated. The results are shown in Tables 12 to 16 and Figures 7A to 7E.
＜試驗例2-3:耐鹽耐熱試驗＞ 對於在室溫下靜置保管24小時後的樣品進行評價，除此以外，與試驗例1-3同樣地操作，進行耐鹽耐熱試驗。將結果顯示於表12～16和圖8A～8E。 <Test example 2-3: Salt and heat resistance test> The salt and heat resistance test was performed in the same manner as in Test Example 1-3, except that the sample left to be stored at room temperature for 24 hours was evaluated. The results are shown in Tables 12 to 16 and Figures 8A to 8E.
＜試驗例2-4:耐酸試驗＞ 對於在室溫下靜置保管24小時後的樣品進行評價，除此以外，與試驗例1-4同樣地操作，進行耐酸試驗。將結果顯示於表12～16和圖9A～9E。 <Test example 2-4: Acid resistance test> The acid resistance test was performed in the same manner as in Test Example 1-4, except that the sample left to be stored at room temperature for 24 hours was evaluated. The results are shown in Tables 12 to 16 and Figures 9A to 9E.
＜試驗例2-5:耐酸耐熱試驗＞ 對於在室溫下靜置保管24小時後的樣品進行評價，除此以外，與試驗例1-5同樣地操作，進行耐酸耐熱試驗。將結果顯示於表12～16和圖10A～10E。 <Test example 2-5: Acid and heat resistance test> The acid and heat resistance test was performed in the same manner as in Test Example 1-5, except that the sample left to be stored at room temperature for 24 hours was evaluated. The results are shown in Tables 12 to 16 and Figures 10A to 10E.
試驗例2-1～2-5的結果總結如下表12～16所示。在表12～16中，「凝集物/分離固形物」的「總評/合計」欄中，在試驗例2-1～2-5的「凝集物/分離固形物」的評價全部為「○」的情況下，設為「○」，即使有1個也為「×」的情況下，設為「×」。另外，「白濁」的「總評/合計」欄表示試驗例2-1～2-5的「白濁」的評價分的合計數值。The results of Test Examples 2-1 to 2-5 are summarized in Tables 12 to 16 below. In Tables 12 to 16, in the "Overall Rating/Total" column of "Agglomerates/Isolated Solids", the evaluations of "Agglomerates/Isolated Solids" in Test Examples 2-1 to 2-5 are all "○" In the case of , let it be "○", and in the case of "×" even if there is one, let it be "×". In addition, the "overall evaluation/total" column of "white turbidity" shows the total value of the evaluation points of "white turbidity" in Test Examples 2-1 to 2-5.
[表12] [Table 12]
[表13] [Table 13]
[表14] [Table 14]
[表15] [Table 15]
[表16] [Table 16]
由以上結果可以確認，本發明的粉末油脂在高鹽條件、低pH條件及加熱條件的所有條件下，都可以抑制凝集物的產生，另外，可以賦予對象物白濁，而且經時的乳化穩定性也良好。From the above results, it was confirmed that the powdered oil and fat of the present invention can suppress the generation of aggregates under all conditions including high-salt conditions, low pH conditions, and heating conditions. In addition, it can impart white turbidity to the object and maintain emulsification stability over time. Also good.
本申請主張基於2022年5月20日申請的日本專利申請2022-083196號和2023年4月21日申請的日本專利申請2023-070371號的優先權，將日本專利申請2022-083196號和日本專利申請2023-070371號的全部內容援用於本申請。This application claims priority based on Japanese Patent Application No. 2022-083196 filed on May 20, 2022 and Japanese Patent Application No. 2023-070371 filed on April 21, 2023, and combines Japanese Patent Application No. 2022-083196 and Japanese Patent Application No. The entire content of Application No. 2023-070371 is quoted in this application.
Claims (8)
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| Application Number | Priority Date | Filing Date | Title |
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| JP2022083196 | 2022-05-20 | ||
| JP2022-083196 | 2022-05-20 | ||
| JP2023070371A JP2023171271A (en) | 2022-05-20 | 2023-04-21 | Powdery oil and fat and method for producing the same |
| JP2023-070371 | 2023-04-21 |
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| TW202400023A true TW202400023A (en) | 2024-01-01 |
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| JP4190045B2 (en) * | 1998-03-05 | 2008-12-03 | 太陽化学株式会社 | Powdered oil |
| US6605311B2 (en) * | 2000-06-22 | 2003-08-12 | The Procter & Gamble Company | Insoluble protein particles |
| JP6869662B2 (en) * | 2016-08-02 | 2021-05-12 | ミヨシ油脂株式会社 | Powdered fats and oils for heat sterilized beverages and heat sterilized beverages using them |
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