JP2024090019A - Powdered oils and fats - Google Patents

Abstract

To provide powdered oil capable of achieving both excellent white turbidness and excellent flavor at low cost.SOLUTION: Powdered oil contains powdered milk and does not contain fragrance. In the powdered oil, the mass ratio between sodium and phosphorous (Na/P) is 0.01-0.7, the mass ratio between potassium and phosphorous (K/P) is 1.4 or more, and the mode diameter of emulsified particles is 0.7 μm or less.SELECTED DRAWING: None

Description

The present invention relates to powdered oils and fats.

Powdered oils and fats, also known as creaming powders (hereinafter sometimes referred to as "powdered creamers"), are used as ingredients in various foods and beverages or are added to various foods and beverages. Various proposals have been made so far, including creamers in forms other than powder form.

For example, a single product is used for cooling liquid and hot water liquid, and when added to hot water liquid, it has a mellow and rich flavor, while when added to cooling liquid, it has good dispersibility and solubility and has the same flavor as when added to hot water liquid. An instant creaming powder for all seasons has been proposed, which is made up of 70-95% by weight of palm kernel fractionated oil with a melting point of 12°C or less and 5-3.0% by weight of hardened rapeseed oil with a melting point of 15-24°C, and contains 30-40% by weight of oil and fat components in which the total amount of linoleic acid and linolenic acid in the total fatty acids is less than 8% by weight (see, for example, Patent Document 1).

As an oil-in-water emulsion that can be used to produce foods such as white sauce with an excellent natural milk flavor without browning, emulsion destruction, or flavor deterioration even when subjected to high-temperature sterilization such as retort heating treatment, an oil-in-water emulsion containing 1% by weight or less lactose, 0.1% by weight or more potassium, and sodium, with the weight ratio of the sodium to the potassium being 1:0.5 to 10 has been proposed (see, for example, Patent Document 2).

Improved creaming powders have been proposed in which whey minerals have been added to creaming powders, making them suitable for use in cup-type vending machines and the like, and which have improved flavor, and which can be dissolved in hot water to produce a rich, non-watery beverage (see, for example, Patent Document 3).

A milk composition based on natural milk components has been proposed, which contains 33-36% protein, 48-58% lactose, and 3-5% minerals by non-fat solid weight, of which the calcium content is 75-100% of milk, the sodium and potassium contents are 5-20% each of milk, and the citrate content is 10-30% of milk, as a composition having outstanding sensory properties characterized by improved whiteness compared to evaporated milk, with smoothness and enhanced pure and fresh taste compared to evaporated milk (see, for example, Patent Document 4).

As a plastic emulsified oil composition that has a good milk flavor without relying on raw materials of milk origin, a plastic emulsified oil composition has been proposed that contains a specified potassium salt and sodium salt, with a potassium content of 0.05 to 0.3% by weight and a weight ratio of sodium to potassium of 1:0.5 to 5 (see, for example, Patent Document 5).

As a milk concentrate that ensures heat stability without impairing the milk flavor, a milk concentrate containing a specified amount of protein, ash, sodium, potassium, calcium, magnesium, phosphorus, and chlorine per 20% by mass of the total solids has been proposed (see, for example, Patent Document 6).

Japanese Patent Application Laid-Open No. 2-46256 JP 2002-223698 A JP 2003-33135 A Japanese Patent Application Laid-Open No. 6-217689 JP 2003-284489 A JP 2018-38361 A

Although various proposals have been made as mentioned above, there is currently no powdered oil or fat that is inexpensive, has strong opacity, and has a natural milky flavor enhancing effect, and there is a strong demand for such a product to be made available as soon as possible.

The present invention aims to solve the above-mentioned problems and achieve the following objectives. That is, the present invention aims to provide a powdered oil that can achieve both excellent opacity and excellent flavor at low cost.

In order to solve the above problems, the inventors conducted extensive research and discovered that, in a powdered oil using milk powder, by setting the mass ratio of sodium to phosphorus (Na/P) to 0.01 to 0.7, the mass ratio of potassium to phosphorus (K/P) to 1.4 or more, and the mode diameter of the emulsion particles to 0.7 μm or less, it is possible to achieve both excellent opacity and excellent flavor without using flavorings.

The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows.
<1> A powdered oil containing milk powder and no flavoring,
The mass ratio of sodium to phosphorus (Na/P) is 0.01 to 0.7;
The mass ratio of potassium to phosphorus (K/P) is 1.4 or more,
The powdered oil is characterized in that the mode diameter of the emulsified particles is 0.7 μm or less.
<2> The powdered oil or fat according to <1>, further comprising a phosphate.
<3> The powdered oil or fat according to any one of <1> to <2>, wherein the mass ratio of sodium to phosphorus (Na/P) is 0.1 to 0.7.
<4> The powdered oil or fat according to any one of <1> to <3>, wherein the mass ratio of potassium to phosphorus (K/P) is 1.5 or more.
<5> The powdered oil or fat according to any one of <1> to <4>, which is used for imparting white turbidity to an object.

The present invention can solve the above-mentioned problems of the past and achieve the above-mentioned objective, thereby providing a powdered oil that can achieve both excellent opacity and excellent flavor at low cost.

FIG. 1 is a diagram showing the appearance of the solutions when the cloudiness of Test Examples 1-1 to 1-4 in Test Example 1 was evaluated. FIG. 2 is a diagram showing the appearance of the solutions when the cloudiness of Test Examples 1-5 to 1-8 in Test Example 1 was evaluated. FIG. 3 is a diagram showing the appearance of the solutions when the turbidity of Test Examples 1-9 to 1-12 in Test Example 1 was evaluated. FIG. 4 is a diagram showing the appearance of the solutions when the cloudiness of Test Examples 2-1 to 2-4 in Test Example 2 was evaluated. FIG. 5 is a diagram showing the appearance of the solutions when the cloudiness of Test Examples 2-5 to 2-8 in Test Example 2 was evaluated. FIG. 6 is a diagram showing the appearance of the solutions when the turbidity of Test Examples 2-9 to 2-12 in Test Example 2 was evaluated.

(Powdered oils and fats)
The powdered oil-and-fat of the present embodiment contains at least milk powder and further contains other ingredients as necessary. The powdered oil-and-fat of the present embodiment does not contain a flavoring.

<Milk powder>
The milk powder is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include skim milk powder, whole milk powder, etc. These may be used alone or in combination of two or more kinds.
The skim milk powder and whole milk powder are those defined in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products. Specifically, "skim milk powder" means "raw milk, cow's milk, special cow's milk or raw buffalo milk from which the milk fat has been removed, and then almost all of the water has been removed and made into a powder form," and "whole milk powder" means "raw milk, cow's milk, special cow's milk or raw buffalo milk from which almost all of the water has been removed and made into a powder form."
The milk powder used may be prepared from raw milk or a commercially available product.
The content of the powdered oil in the milk powder is not particularly limited and can be appropriately selected depending on the purpose, and can be, for example, 0.1% by mass to 30% by mass.

<Other ingredients>
The other components are not particularly limited as long as they do not impair the effects of the present invention, and various components conventionally used in powdered oils and fats can be appropriately used, for example, edible oils and fats, carbohydrates, proteins, emulsifiers, pH adjusters, antioxidants, salt, modified starch, etc. These may be used alone or in combination of two or more.
The other components may be commercially available products or appropriately prepared products.
The content of the other components in the powdered oil or fat is not particularly limited and can be appropriately selected depending on the purpose.

The edible oil and fat is not particularly limited and can be appropriately selected depending on the purpose. Examples of the edible oil and fat include animal oil and fat, vegetable oil and fat, hardened oil thereof, transesterified oil, and fractionated oil thereof.
Specific examples of the animal fats and oils include milk fat, lard, beef tallow, and fish oil.
Specific examples of the vegetable oils include safflower oil, sunflower oil, soybean oil, corn oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, palm kernel oil, and coconut oil.
The edible oils and fats may be used alone or in combination of two or more kinds.
The edible oils and fats used may be commercially available products or appropriately prepared ones.
The content of the edible oil in the powdered oil is not particularly limited and may be appropriately selected depending on the purpose, but is preferably 10% by mass to 70% by mass, more preferably 25% by mass to 40% by mass. The preferred range is advantageous in that the opacity and flavor are excellent, and the processing suitability during powderization is excellent.

The carbohydrate is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include dextrin, maltodextrin, powdered starch syrup, powdered reduced starch syrup, starch syrup, maltose syrup, glucose-fructose liquid sugar, fructose-glucose liquid sugar, high fructose liquid sugar, mixed isomerized sugar liquid sugar, oligosaccharides, lactose, sucrose, maltose, trehalose, glucose, fructose, galactose, cellulose, sorbitol, mannitol, maltitol, raffinose, erythritol, lactitol, xylitol, etc. These may be used alone or in combination of two or more.
The carbohydrate may be a commercially available product or may be appropriately prepared.
The content of the saccharide in the powdered oil or fat is not particularly limited and may be appropriately selected depending on the purpose, but is preferably 10% by mass to 80% by mass, more preferably 40% by mass to 70% by mass. The preferred range is advantageous in terms of excellent processability during powderization.

The protein is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include animal proteins such as milk protein, whey protein, sodium caseinate, calcium caseinate, etc., and vegetable proteins such as soy protein, pea protein, wheat protein, rice protein, etc. These may be used alone or in combination of two or more kinds.
The protein used may be a commercially available product or may be appropriately prepared.
The content of the protein in the powdered oil is not particularly limited and may be appropriately selected depending on the purpose, but is preferably 0.1% by mass to 20% by mass, more preferably 1% by mass to 10% by mass. If it is within the above preferred range, it is advantageous in that the processability during powderization is excellent, and the solubility and emulsion stability are also excellent.

The emulsifier is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include distilled monoglyceride, reactive monoglyceride, polyglycerin ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc. These may be used alone or in combination of two or more.
The emulsifier used may be a commercially available product or an appropriately prepared one.
The content of the emulsifier in the powdered oil is not particularly limited and may be appropriately selected depending on the purpose, but is preferably 0.1% by mass to 5% by mass, more preferably 0.5% by mass to 2% by mass. If it is within the above preferred range, it is advantageous in that the flavor is not impaired and emulsion stability is excellent.

The pH adjuster is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include dipotassium hydrogen phosphate, disodium hydrogen phosphate, trisodium citrate, etc. These may be used alone or in combination of two or more.
The pH adjuster may be a commercially available product or may be appropriately prepared.
The content of the pH adjuster in the powdered oil is not particularly limited and may be appropriately selected depending on the purpose, but is preferably 0.1% by mass to 8% by mass, more preferably 1% by mass to 4% by mass. If it is within the above preferred range, it is advantageous in that the solubility and dispersibility are excellent without impairing the flavor.

The antioxidant is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include vitamins such as dl-α-tocopherol, mixed tocopherol, sodium L-ascorbate, etc., plant extracts having an antioxidant function such as tea extract, rosemary extract, etc. These may be used alone or in combination of two or more kinds.
The antioxidant may be a commercially available product or may be appropriately prepared.
The content of the antioxidant in the powdered oil is not particularly limited and may be appropriately selected depending on the purpose, but is preferably 0.001% by mass to 0.01% by mass, and more preferably 0.002% by mass to 0.004% by mass. If the content is within the above-mentioned preferred range, it is advantageous in terms of excellent suppression of flavor deterioration due to oxidation of the oil.

<Fragrance>
The flavorings are those defined in the Food Sanitation Act. Specifically, they are "additives and preparations thereof that are added to impart or enhance aroma during the manufacturing or processing of food." The flavorings include not only synthetic flavorings, but also natural flavorings refined from natural products.

Conventionally, as flavorings for imparting a milk flavor, for example, milk flavorings and cream flavorings containing aroma components such as lactones, ketones, and fatty acids are known, but as described above, the powdered oil of this embodiment does not contain any flavorings.

<Sodium, potassium, and phosphorus content>
The sodium content in the powdered oil or fat is not particularly limited and can be appropriately selected depending on the purpose. For example, the sodium content can be 0.01% by mass to 1.5% by mass.
The potassium content in the powdered oil or fat is not particularly limited and can be appropriately selected depending on the purpose, and can be, for example, 0.01% by mass to 2.5% by mass.
The phosphorus content in the powdered oil or fat is not particularly limited and can be appropriately selected depending on the purpose, and can be, for example, 0.01% by mass to 1.5% by mass.

There are no particular limitations on the method for measuring the sodium, potassium, and phosphorus contents in the powdered oil and fat, and any known measurement method can be appropriately selected. The sodium and potassium contents can be measured, for example, by atomic absorption spectrometry. The phosphorus content can be measured, for example, by inductively coupled plasma (ICP) atomic emission spectrometry.

<Mass ratio of sodium to phosphorus (Na/P)>
The mass ratio of sodium to phosphorus (Na/P) contained in the powdered oil/fat is not particularly limited as long as it is 0.01 to 0.7 and can be appropriately selected depending on the purpose, but is preferably 0.1 to 0.7, and more preferably 0.1 to 0.6. If the Na/P is outside the range of 0.01 to 0.7, it is not possible to improve the natural milk flavor and rich flavor. On the other hand, if it is within the preferred range, it is advantageous in that the natural milk flavor and rich flavor can be improved.

<Mass ratio of potassium to phosphorus (K/P)>
The mass ratio (K/P) of potassium to phosphorus contained in the powdered oil is not particularly limited as long as it is 1.4 or more and can be appropriately selected depending on the purpose, but is preferably 1.5 or more, and more preferably 2.0 or more. The upper limit of the K/P is not particularly limited and can be appropriately selected depending on the purpose, and can be, for example, 3.0. If the K/P is less than 1.4, it is not possible to improve the natural milk flavor and richness. On the other hand, if it is within the preferred range, it is advantageous in that it can improve the natural milk flavor and richness.

The Na/P and K/P ratios can be adjusted as appropriate by varying the amounts of the sodium, potassium, and phosphorus sources contained in the powdered oil, but it is preferable that the powdered oil contains phosphate or a naturally derived product, since this makes it easier to adjust the mass ratios.

The phosphate is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include sodium phosphates such as disodium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate; potassium phosphates such as dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and tripotassium phosphate; calcium phosphates such as tricalcium phosphate, etc. These may be used alone or in combination of two or more.
The phosphate salt may be a commercially available product or may be appropriately prepared.
The content of the phosphate in the powdered oil or fat is not particularly limited and can be appropriately selected depending on the purpose. For example, when sodium phosphate is blended, the content is 0.1% by mass to 2.5% by mass, and when potassium phosphate is blended, the content is 0.1% by mass to 8.0% by mass.

The naturally occurring substances are not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include mineral concentrated whey, whey minerals, etc. These substances may be used alone or in combination of two or more.
The content of the naturally derived substance in the powdered oil or fat is not particularly limited and can be appropriately selected depending on the purpose. For example, the content is 0.1% by mass to 20% by mass.

<Mode diameter of emulsified particles>
In this specification, the "mode diameter of emulsion particles" refers to the mode diameter of the powdered oil (oil droplets) in a suspension (emulsion) in which the powdered oil is suspended in water.
The mode diameter refers to the particle diameter (most frequent diameter) having the maximum frequency in the volume-based particle size distribution.
The method for measuring the mode diameter of the emulsion particles is not particularly limited, and a known method can be appropriately selected, for example, the mode diameter can be measured using a laser diffraction particle size measuring device (e.g., Mastersizer 3000, manufactured by Malvern Panalytical). The measurement can be performed according to the manual of the device.

The mode diameter of the emulsified particles is not particularly limited as long as it is 0.7 μm or less and can be appropriately selected depending on the purpose, but is preferably 0.6 μm or less. The lower limit of the mode diameter of the emulsified particles is not particularly limited and can be appropriately selected depending on the purpose, for example, 0.3 μm. If the mode diameter of the emulsified particles exceeds 0.7 μm, the opacity cannot be made good. On the other hand, if it is within the above-mentioned preferred range, it is advantageous in that the opacity can be made better.

There are no particular limitations on the method for adjusting the mode diameter of the emulsified particles, and the method can be appropriately selected depending on the purpose. For example, a method can be used such as adjusting the set pressure of a pressure homogenizer.

<Production Method>
The method for producing the powdered oil of this embodiment is not particularly limited, and any known method for producing powdered oil can be appropriately selected.
For example, a solution is prepared by dissolving raw materials other than edible oils and fats in warm water, and heated oils and fats in which other ingredients are dissolved as necessary are added to the solution, and after mixing and preliminary emulsification, homogenization is performed to prepare an emulsion. The emulsion is then spray-dried using a known spray drying device to obtain a powdered oil and fat. After the spray drying, drying or granulation may be performed as necessary to obtain a powdered oil and fat.

The solid content concentration of the emulsion is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, 30% (w/w) to 70% (w/w).
The apparatus used for preparing the emulsion is not particularly limited, and any known apparatus can be appropriately selected.
The device used for the homogenization is not particularly limited and can be appropriately selected depending on the purpose. For example, a pressure homogenizer can be used.
In the preparation of the emulsion, heat sterilization may be carried out between the preliminary emulsification and the homogenization.

The use of the powdered oil or fat is not particularly limited and can be selected appropriately depending on the purpose, but it is preferable to use it to impart a cloudy color (sometimes called "white") to objects such as food and beverages.

The food and drink mentioned above is not particularly limited and can be appropriately selected depending on the purpose. Examples include coffee, tea, cocoa, powdered drinks, yogurt-flavored drinks, soup, sauce, white sauce, curry, ice cream, dessert, chocolate, confectionery, sandwich cream, potage, seasoning, gratin, doria, pizza, pilaf, etc.

The present invention makes it possible to provide a powdered oil that is inexpensive, has strong opacity, has a natural milky flavor enhancement effect, and is also rich in flavor.

The present invention will be specifically explained below with test examples, but the present invention is not limited to these in any way.

(Test Example 1)
Skim milk powder was used as an example of milk powder, and a powdered oil (creaming powder) was produced as follows.
The raw materials other than the vegetable oil were dissolved in warm water (temperature 60° C. to 70° C.) to prepare a solution so that the powdered oil would have the composition shown in Tables 1 to 3 described below.
Vegetable oils and fats adjusted to about 70°C were added to the above solution, mixed and pre-emulsified so that the powdered oils and fats would have the compositions shown in Tables 1 to 3 below. Next, the mixture was homogenized using a pressure homogenizer (the pressure was appropriately adjusted depending on the particle size of the desired emulsified particles), and then sterilized to obtain an emulsion (solid content: about 50% (w/w)).
This emulsion was sprayed in a spray dryer in a conventional manner, and then dried and powdered to obtain a powdered oil.
The vegetable oil used was extremely hardened coconut oil (manufactured by Fuji Oil Co., Ltd.), the powdered sugar was Powdered Sugar (Fuji) GO (manufactured by Toyo Kagaku Co., Ltd.), the sorbitan fatty acid ester was Emazol S-10V (manufactured by Kao Corporation), and the lecithin was J Lecithin CL (manufactured by J-Oil Mills Co., Ltd.) (the same applies to Test Example 2 described below).

[Mode diameter of emulsified particles]
The mode diameter of the resulting emulsion particles of the powdered oil (hereinafter sometimes referred to as "emulsion diameter (mode diameter)") was measured using a laser diffraction particle size measuring device (Mastersizer 3000, manufactured by Malvern Panalytical) for samples prepared as described below. The results are shown in Tables 1 to 3.
-Sample preparation-
1 g of the obtained powdered oil was suspended in 50 mL of water to prepare a sample.

[Sodium/phosphorus, potassium/phosphorus]
The sodium and potassium contents in the obtained powdered oils and fats were analyzed by atomic absorption spectrometry. The phosphorus content in the obtained powdered oils and fats was analyzed by ICP atomic emission spectrometry. From these results, the mass ratios of sodium to phosphorus (Na/P) and the mass ratios of potassium to phosphorus (K/P) in the powdered oils and fats were calculated. The results are shown in Tables 1 to 3.

[evaluation]
-Flavor-
15 g of the obtained powdered oil was dissolved in 150 mL of hot water to prepare a solution. The solution was held in the mouth and evaluated by eight evaluators for richness and natural milk flavor according to the following evaluation criteria. The average values of the evaluation results by the eight evaluators are shown in Tables 1 to 3. Note that the "total flavor" in Tables 1 to 3 is the sum of the evaluation results for richness and the evaluation results for natural milk flavor.
--Richness--
The oily feeling and thickness felt after swallowing the solution were evaluated.
The evaluation was a relative evaluation with 5 points being given to the powdered oil and fat in Test Example 1-5, with a higher score being given the stronger oily feeling and thickness felt after swallowing, and a lower score being given the weaker oily feeling and thickness felt after swallowing (10-point scale from 1 point to 10 points).

--Natural milk flavor--
The taste and aroma of the solution was evaluated comprehensively from the time it was placed in the mouth until it was swallowed.
The evaluation was a relative evaluation with 5 points being given for the powdered oils and fats in Test Examples 1-5, with a higher score being given the better the taste and aroma from when the sample was put in the mouth until it was swallowed, and a lower score being given the worse the taste and aroma from when the sample was put in the mouth until it was swallowed (10-point scale from 1 point to 10 points).

- Cloudiness -
5 g of the obtained powdered oil was dissolved in 50 mL of hot water, and then 0.5 g of instant coffee was dissolved in the solution. The solution was visually inspected and evaluated by eight evaluators according to the following evaluation criteria. The average evaluation results by the eight evaluators are shown in Tables 1 to 3. The appearance of the solution is shown in Figures 1 to 3.
5 points: Strong cloudiness.
4 points: Slightly cloudy.
3 points: Cloudy but weak.
2 points: Almost no cloudiness.
1 point: No cloudiness at all.

In Table 1, the amount of dipotassium hydrogen phosphate is the amount calculated as a powder of dipotassium hydrogen phosphate liquid (the same applies to Tables 2 to 6).

(Test Example 2)
As another example of milk powder, whole milk powder was used, and powdered oils and fats were obtained in the same manner as in Test Example 1, except that the compositions shown in Tables 4 to 6 were used.
For the obtained powdered oils and fats, the mode diameter of the emulsion particles was measured, Na/P and K/P were calculated, and the flavor and turbidity were evaluated in the same manner as in Test Example 1. The results are shown in Tables 4 to 6, and the appearances of the solutions when the turbidity was evaluated are shown in Figures 4 to 6. The flavor was evaluated relative to the powdered oils and fats in Test Example 2-5, with the result being 5 points.

Although powdered milk is inexpensive, it has a unique flavor, so it is avoided to use powdered oils and fats, or it is necessary to add a milk flavor by using a flavoring. Also, when the emulsion particle size is made fine (small), the milk flavor is weakened, so it is necessary to add a milk flavor by using a flavoring. Also, the flavor is reduced by powdering.
However, as shown in the above test examples, it has been confirmed that the present invention can provide a powdered oil or fat that uses milk powder and has a small emulsion particle size, yet has an excellent flavor without the use of flavorings, and that can achieve both excellent opacity and excellent flavor at low cost.

Claims (5)

A powdered oil containing milk powder and no flavoring,
The mass ratio of sodium to phosphorus (Na/P) is 0.01 to 0.7;
The mass ratio of potassium to phosphorus (K/P) is 1.4 or more,
A powdered oil or fat characterized in that the mode diameter of the emulsified particles is 0.7 μm or less. The powdered oil according to claim 1, which contains a phosphate salt. The powdered oil according to any one of claims 1 to 2, wherein the mass ratio of sodium to phosphorus (Na/P) is 0.1 to 0.7. The powdered oil according to any one of claims 1 to 2, wherein the mass ratio of potassium to phosphorus (K/P) is 1.5 or more. The powdered oil or fat according to any one of claims 1 to 2, which is used to impart opacity to an object.