TWI710323B - Powder for water-added milky food - Google Patents

Abstract

The purpose of the present invention is to provide a water-added milky food powder, which only needs to be used in the family Add a small amount of water at 5~30℃ and mix for a short time to prepare milky food for extrusion molding. A water-added milk-like food powder, which is a water-added milk-like food powder for preparing a milk-like food for extrusion molding by adding an aqueous medium and mixing with water at 5-30°C, characterized in that it satisfies the following (1)~(6): (1) The mixing ratio of water added is 1 relative to the powder for water added milky food, and the aqueous medium is 0.3~0.93; (2) The powder for water added milk food contains sugars, powdered fats and oils. α starch; (3) The content of sugars is 47.2-76.5 wt% of the total weight of the water-added milk food powder; (4) Relative to 100 parts by weight of sugars, it contains 14-87 parts by weight of powdered fat; (5) ) Contains 9.4 to 55.4 parts by weight of α starch relative to 100 parts by weight of sugars; and (6) The pH of the prepared milky food is 5.3 to 6.7.

Description

Powder for water-added milky food

The present invention relates to a powder for water-added milky food, which only needs to add a small amount of water at 5-30°C and mix in a short time at home to prepare a milky food for extrusion molding. More specifically, it relates to a water-added milk food powder, which can be easily mixed with water, can be easily extruded, has good corner formation during extrusion, and has good shape retention after extrusion. Sex. At the same time, the present invention relates to a water-added milky food powder. Because the milky food obtained by it has good flavor, taste and appearance, even infants or children can be easily prepared like playing house wine. The milky food is extruded and formed and is edible.

Traditionally, as whipped cream used in cakes, etc., it is mixed with cold water or cold milk in a whisk or hand mixer and stirred to dissolve, and in a short period of time, it is kneaded at a stage where it has a moderate hardness (viscosity). It is pressed into cake materials and used for decorations such as extrusion molding. In this whipped cream, the excellent shape retention property that maintains the shape immediately after the preparation of the cake is sought.

For fresh cream contained in food ingredients, it is a fresh cream for Mille-feuille that is dissolved in cold water or cold milk and stirred with a whisk, etc., containing sugar, alpha starch, and powdered fats and oils Powder mixture (for example, refer to Patent Document 1). The whipped cream powder mixture for French pastry does not use thickeners and gelatinizers that are the main cause of viscosity changes over time, but is made into whipped cream by using a combination of two specific alpha starches. The whipped cream prepared by the whipped cream powder mixture of the French pastry has the viscosity maintenance of the support pie when the pie and the whipped cream are layered. force. However, since this fresh cream system does not have the shape retention maintenance force necessary at the time of extrusion molding for decoration etc., it has a problem as a fresh cream for extrusion molding.

On the other hand, the inventors of the present invention have applied for a water-added milky food powder that can be simply prepared by adding water to children and can be used to produce milky foods that can retain shape for a long time after extrusion molding (for example, refer to Patent Literature 2). The water-added milk-like food powder is made of low-solubility sugars, thickeners and alpha cereal powders, and further contains powdered fats and oils. However, once low-soluble sugars are used, although they are effective in maintaining the shape after extrusion, they have a milky food whose flavor is affected by the unique astringency or irritating taste of low-soluble sugars Therefore, there is room for improvement.

[Prior Technical Literature]

[Patent Literature]

[Patent Document 1] JP 10-295307 A

[Patent Document 2] International Publication WO2012/160642

In view of the above situation, the object of the present invention is to provide a water-added milky food powder, which only needs to add a small amount of water at 5~30℃ and mix in a short time at home to prepare the milky form for extrusion molding. food.

In more detail, the present invention is a water-added milky food powder, which can be easily mixed with water, can be easily extruded, has good corner formation during extrusion, and has good preservation after extrusion. Shape. At the same time, the present invention is a powder for water-added milky food, because through its The obtained milky food has good flavor, mouthfeel and appearance, and even infants or children can easily prepare the milky food like playing house wine, extrude and shape, and be edible.

The present invention is a powder for water-added milky food, which is a powder for water-added milky food for preparing milky food for extrusion molding by adding an aqueous medium and mixing with water at 5 to 30°C. It is characterized by , Satisfies the following (1)~(6): (1) The mixing ratio of water added is 1 relative to the powder for water added milky food, and the aqueous medium is 0.3~0.93; (2) The powder for water added milk food contains sugar, Powdered fats and oils and α starch; (3) The content of sugars is 47.2-76.5 wt% of the total weight of the water-added milk food powder; (4) The powdered fats and oils are contained in 14-87 parts by weight relative to 100 parts by weight of sugars (5) Contains 9.4-55.4 parts by weight of α starch relative to 100 parts by weight of sugars; and (6) The pH of the prepared milky food is 5.3-6.7.

Preferably, it further contains an acid component. More preferably, it further contains an alkali component.

That is, in order to obtain a good flavor like granulated sugar, the inventors do not need to use a thickener even when using non-low solubility sugars, and can be extruded and formed by extrusion. Later, it has shape-retaining milky food, so it focuses on raw materials other than sugar and has conducted in-depth discussions.

As a result, it was surprisingly found that once the mixing ratio of powdered fat and alpha starch is set relative to a specific amount of sugar, and the powder is designed so that the pH of the prepared milky food is 5.3 to 6.7, even if it is added to With the same weight of water as the powder weight, a milky food with good shape retention can be obtained, and the present invention has been completed.

What's more, the milky food system has good flavor and mouthfeel, even for infants or children who are not strong enough, it can be easily extruded into any shape, and the milky food has the advantages of The front end of the milky food has a corner-like shape with a good cut surface and an attractive appearance.

The powder for water-added milky food of the present invention only needs to add a small amount of water at 5-30°C and mix in a short time to prepare a milky food for extrusion molding. At the same time, because it is close to the aqueous medium, even if it is mixed with the same amount of water as the powder, there is no need to apply strong force, and even infants or children can easily mix in a short time. At the same time, the flavor or hue of the obtained milky food can be changed according to the added flavor materials and food coloring, so it has high versatility.

The water-added milky food powder of the present invention has good flavor, mouthfeel, and attractive appearance, and infants or children can easily be extruded to shape by holding the extruded bag with one hand under slight pressure. Any shape. At the same time, during extrusion molding, it has the ability to form a corner that is appropriately shaped like a corner at the tip of the milky food and has a good cut surface, and it can maintain the shape during extrusion without making it loose. Sex.

Furthermore, the extrusion molding of milky foods of the present invention can be used for decoration on the surface of foods such as cakes, biscuits, donuts, or candies made on-site imitating these. At the same time, because it can be extruded into a pasta or soft milk shape by kneading between the foods, and various extrusion molding can be carried out freely, the originality of infants or children can be cultivated. In particular, it is suitable for decoration, batter-like, and soft-milk-like extrusion because it has the ability to maintain the shape retention during extrusion molding.

As described above, the powder for water-added milk-like food of the present invention has good operability, so even infants or children can easily prepare milk-like foods as if playing with house wine.

<Implementation form>

The present invention will be described in detail.

First, the water-added milk-like food powder of the present invention is a milk-like food powder for extrusion molding by mixing a given amount of aqueous medium with water. This means that from the viewpoints of ease of mixing, ease of extrusion, corner formation, shape retention, mouthfeel, and appearance, it is important to add an aqueous medium 0.3 to 0.93 in terms of weight ratio with respect to the powder. of. As long as the aqueous medium is 0.3 or more, because it is easy to be hydrophilic and the milky food will not become too hard, it can be easily squeezed out by infants or children, and the taste and appearance are good. On the other hand, as long as the aqueous medium is 0.93 or less, the degree of easy extrusion, corner formation and shape retention can be maintained well.

In addition, the powder of the present invention means a powder, such as a powder, a granule, and the like. At the same time, the formability of the horn refers to the characteristic that the tip of the milky food is shaped like an animal's horn and has a good cut surface. Furthermore, shape retention means that the shape during extrusion does not collapse or deform due to looseness or slack, but maintains the original state as it is.

As for the aqueous medium, for example, tap water, mineral water, cow milk, soy milk, etc. From the viewpoint of ease of preparation and the ability to provide good-quality milky foods, tap water is preferred among these. At the same time, from the viewpoint of safety and ease of handling when handled by infants or children, the aqueous medium is refrigerated at a temperature range of 5-30°C to room temperature, which means that it does not require heating and is at a temperature of 5-30°C Use is important.

Next, the powder system for a water-added milky food of the present invention contains sugars, powdered fats and oils, and α starch. From the viewpoints of ease of mixing, ease of extruding, corner formation, shape retention, taste and appearance, the sugar content is 47.2-76.5 wt% of the total weight of the water-added milk food powder. In addition, it is important to contain 14 to 87 parts by weight of powdered fats and oils and 9.4 to 55.4 parts by weight of α starch with respect to 100 parts by weight of the sugars.

For the sugars, for example, monosaccharides (glucose, fructose, etc.), disaccharides (sugar (sucrose, powdered sugar), maltose, lactose), oligosaccharides of trisaccharides or higher, and these reductions Compounds, sugar alcohols, powdered water gluten, powdered reduced water gluten, dextrin, etc., which can be used alone or in combination of plural. Among these, granulated sugar is suitable because it has a good sweetness, but from the viewpoint of shape retention and good flavor, it is suitable to further use low-sweet sugars such as powdered water syrup in granulated sugar. Meanwhile, in the present invention, even if it is designed to use only sugars other than low-soluble sugars with a solubility of 100 g or less at 20°C like glucose, the target milky food can be obtained.

At the same time, from the viewpoints of ease of extrusion, corner formation, shape retention, taste and appearance, it is important that the total weight of the water-added milk food powder contains 47.2 to 76.5% by weight of sugars. As long as the sugar content is 47.2% by weight or more, the milky food has good horn formation and has an attractive appearance, and does not have a taste that is difficult to eat. On the other hand, as long as the sugar content is 76.5% by weight or less, the milky food will not be loose, and the degree of easy extrusion, corner formation, shape retention, taste and appearance are good.

As far as the powdered oil is concerned, as long as it is a powder, it can be derived from plants or animals. For example, among powdered fats and oils derived from plants, such as Emma fat PA(N) (manufactured by Riken Vitamin Co., Ltd., palm oil), NEW LACTO KWF (manufactured by Wakodo Co., Ltd., palm oil), etc.; powdered fats and oils derived from animals Medium, such as Emma fat LA-5 (RIKEN Vitamin Co., Ltd. System, lard) and so on. In addition, the powdered fats and oils include, for example, powdered flavor materials containing fats and oils, such as emulsified powder and cocoa powder among flavor materials described later. These can be used singly or in a combination of plural numbers. From the viewpoint of ease of mixing and good flavor, it is suitable to use plant-derived powdered fats and oils among them.

At the same time, from the viewpoint of ease of mixing, ease of extrusion, corner formation, shape retention, mouthfeel, and good appearance, it is important to contain 14 to 87 parts by weight of powdered fats and oils relative to 100 parts by weight of sugars. . As long as it is 14 parts by weight or more, the milky food does not become too soft and does not make extrusion difficult, and at the same time, the shape retention and flavor do not decrease. On the other hand, as long as it is 87 parts by weight or less, the milky food is close to an aqueous medium, does not become too hard, does not make extrusion difficult, and has good corner formation, flavor, and appearance. In addition, in the case of using an oil-containing powder flavor material such as emulsified powder and cocoa powder, the oil content in the oil-containing powder flavor material is calculated as the powder oil content.

As for the alpha starch, for example, starches such as potato, cassava, corn, waxy corn, wheat, rice, etc. and these processed starches are alphaized, and these can be used alone or in combination. In addition, the preparation method of α starch may be a generally performed method. For example, it is prepared by gelatinizing a suspension of starch or processed starch using a hot roll (drum dryer) and drying it. The drying method includes, for example, dehydrated film drying, puffing drying using an extruder, and spray drying using a sprayer. At the same time, the preparation method of processed starch is prepared by etherification, phosphoric acid crosslinking, esterification, oxidation, etc., and these can be used alone or in combination of plural.

Regarding the substance after starch is gelatinized, for example, Matsunorin M-22 (manufactured by Matsutani Chemical Industry Co., Ltd., from cassava), Amycol HF (Nichiyo Chemical Co., Ltd., from potato), Matsunorin A (Matsuya Chemical Industry Co., Ltd., from waxy corn), Matsunorin CM (Matsuya Chemical Industry Co., Ltd., from corn), Matsunorin V (Matsuya Chemical Industry Co., Ltd.) , From corn) and so on. Regarding the material after the processed starch is gelatinized, for example, PREGEL VA70T (manufactured by Matsutani Chemical Industry Co., Ltd., hydroxypropylated phosphoric acid cross-linked starch from cassava), Amycol KT5 (Nippon Chemical Co., Ltd. The company’s phosphate cross-linked starch from cassava) and so on.

At the same time, from the viewpoints of ease of mixing, ease of extrusion, corner formation, shape retention, mouthfeel, and appearance, it is important to contain 9.4 to 55.4 parts by weight of α starch relative to 100 parts by weight of sugars. As long as the amount is 9.4 parts by weight or more, the milky food does not become liquid, so the degree of easy extrusion, the formation of corners, and the shape retention are good. As long as it is 55.4 parts by weight or less, since the ease of mixing is good, the milky food does not become too hard, the degree of easy extrusion, the formation of corners are good, and the taste and appearance are also good.

Furthermore, from the viewpoints of ease of mixing, ease of extrusion, corner formation, shape retention, mouthfeel, and appearance, the pH of the milky food prepared by the powder for water-added milky food of the present invention is set to 5.3~6.7 are important. As long as the pH is 5.3 or more, the sourness does not become too strong to impair the flavor, and the appearance is also good. As long as the pH is 6.7 or less, the milky food will not become too soft, so the degree of easy extrusion, the formation of corners, and the shape retention are good.

In addition, the setting of the pH value may be adjusted in consideration of the above-mentioned raw materials and the auxiliary raw materials described below. In the fine adjustment, it is preferable to use the acid component or the alkali component described below so as not to affect the flavor. At the same time, it is preferable to add a given amount of tap water (25°C) for milky food to the powder for water-added milky food of the present invention, and after mixing for 1 minute, use a direct pH meter (measurement temperature 25±3°C) ) Determine the pH value.

At the same time, in the powder for water-added milk food of the present invention, in addition to the above-mentioned raw materials, it can be suitably used in combination with the powder auxiliary raw materials described below within a range that does not affect the present invention. For example, such as acid components, alkali components, calcium components (calcium carbonate, calcium citrate, calcium lactate, calcium phosphate, etc.), proteins (milk protein, protein powder, egg yolk powder, soy protein, wheat gluten, protein hydrolysate Etc.), flavor ingredients (flavors, flavoring substances (salt, seasoning, extracts, etc.), dairy products (skimmed milk powder, sweetened milk powder, emulsified powder, yogurt powder, etc.), dried vegetable powder, cocoa powder Etc.), food coloring, tackifiers (xanthan gum, locust bean gum, Tara gum, alginic acid, alginate, Guar gum, pullulan Polysaccharides (Pullulan, etc.), gelling agents (gelatin, cold days, carrageenan, pectin, etc.), beta starch, high-sweetness sweeteners (Acesulfame Potassium), sucralose ( Sucralose), aspartame, Neotame, etc.), stabilizers, emulsifiers, nutritional fortifiers (vitamins, minerals, etc.), etc., which can be used alone or in combination.

From the viewpoint of adjusting the flavor and pH of milky foods, the acid components in the aforementioned auxiliary materials are suitably used. The acid component includes, for example, organic acids such as citric acid, tartaric acid, fumaric acid, malic acid, gluconic acid, and ascorbic acid, and organic acid-containing foods containing these organic acids. Regarding the organic acid-containing food, for example, sour agents such as vinegar, fruit juice such as lemon juice, dried fruit powder, etc., in the case of a liquid substance, it may be suitably powdered and used. Among these, citric acid is suitable from the viewpoint of good flavor.

In addition, from the viewpoint of adjusting the flavor and pH of the milky food, it is also suitable to use an alkali component for the same reason as an acid component. As for the alkali component, for example, sodium bicarbonate, sodium citrate, sodium tartrate, sodium gluconate, phosphate, and the like.

At the same time, in the present invention, as long as the pH can be set to 5.3 to 6.7 and the target milky food can be obtained, acid or alkali components may not be used. However, when this is not the case, it is preferable to appropriately use an acid component alone, an alkali component alone, or an acid component and an alkali component in combination to adjust the pH of the milky food.

In addition, from the viewpoint of shape retention, calcium components and proteins are suitably used. At the same time, from the viewpoint that the flavor or hue of the obtained milky food can be changed in various ways and has high versatility, it is suitable to use flavor materials and food colorings.

The powder for water-added milk food of the present invention using the above-mentioned raw materials can be prepared as follows. That is, first of all, a method is used to prepare the water-added milky food powder of the present invention, which is to mix a given amount of sugar, α starch, powdered fats and oils with necessary by-products and mix them in the powder. After granulation, or after granulating a part of the raw materials, all the raw materials are powder-mixed.

At the same time, the water-added milk food powder prepared as described above can be filled in a container. The material of the container is not particularly limited. For example, soft plastic such as polyethylene, paper, metal, etc. can be suitably used. Or combine and stack these materials to use. At the same time, the shape of the container is not particularly limited, and can be appropriately set into a bag shape, a cylinder, a box, and the like.

Furthermore, when the powder for water-added milk-like food of the present invention is manufactured, for example, the container is filled with the powder for water-added milk-like food mentioned above, for example. In addition, in addition to filling the container with the aforementioned powder for water-added milky food, a cup or a dropper for measuring when adding an aqueous medium, a rotating stirring rod, a stirring rod, and One or more kinds of mixing tools such as spoons, forks, chopsticks, flat plates, toothpicks, squeeze bags, etc. are packaged in a container.

For example, a milky food system using the powder for water-added milky food of the present invention is prepared as follows. First, add water-added milky food powder to a given amount of aqueous medium, and use a spoon, fork, chopsticks, etc. to mix and disperse it in a few seconds to a minute, and as long as the whole is gathered and sticky, the target can be obtained. Milky food.

The milky food thus obtained has good flavor and mouthfeel and can be eaten directly. Then, once this milky food is put into an extruding tool such as a squeeze bag or a dropper and slightly pressurized, even a child or child with no strength can easily be extruded into any shape . At the same time, during extrusion molding, it has the ability to form a corner-like shape at the tip of the milky food with a good cut surface, and the shape retention that can maintain the shape during extrusion without making it loose.

[Example]

Hereinafter, the present invention will be specifically explained with reference to examples.

<Preparation of powder for water-added milky food>

Based on the composition of Table 1, each raw material powder was mixed to prepare a water-added milk food powder.

<Examples 1 to 4, Comparative Examples 1 to 2>

<Preparation of milky food and water-added food>

The powder for water-added milk-like food prepared according to the composition of Table 1 was used to prepare milk-like food and water-added food according to the following procedures, and they were extruded and eaten. That is, add 13g of water-added milk-like food powder to the cup, and the amount is 1 relative to the water-added milk-like food powder, add tap water (25°C) in the weight ratio shown in Table 2, and use a spoon to mix 1 Minutes to prepare milky foods (Examples 1 to 4) and water-added foods (Comparative Examples 1 to 2). Next, put the milky food and water-added food into an extrusion bag, and extrude it into a spherical shape on a commercially available noodle with a diameter of 5 cm. At the same time, extruded into a thread to form a spiral decoration.

○Although very little slack is observed in a part of the shape during extrusion, it is good evaluation that it can maintain such a state

△ Although a slight slack is observed in the overall shape during extrusion, it is a general evaluation that this state can be maintained

×Bad evaluation of collapse and deformation due to looseness and slack in the shape during extrusion, and the shape cannot be maintained

※5 Flavor ‧ Taste: Comprehensive evaluation of sweetness, sourness, tongue touch, and melting degree

◎Very good ○Good △Normal ×Poor

※6 Appearance

◎Good because it has a very attractive surface ○Good because it has an attractive surface

△It has a slightly rough surface ×It is not good because it has a rough surface

In this series of operations, the ease of mixing of the powder for water-added milky food when mixed with water, the degree of easy extrusion of the target shape (spherical, spiral) of the milky food and water-added food during extrusion, and the formation of corners The properties, shape retention during extrusion, flavor, mouthfeel and appearance of milky foods and water-added foods were evaluated by 5 panelists, and the combined results of 5 people are shown in Table 2.

As a result of the evaluation, the ease of mixing, the degree of easy extrusion, the formability of corners, the shape retention, the texture, and the appearance of Examples 1 to 4 were generally good. From the standpoints of the degree of easy extrusion, corner formation, shape retention, mouthfeel, and appearance, Example 3 gave the best results. At the same time, in Example 1 or Comparative Example 1, where the amount of water added is less than that of the powder, although both have a slightly harder mouthfeel and the same level of tongue touch, the degree of easy extrusion and the formation of corners From the point of view, Example 1 is better than Comparative Example 1. Comparative Example 2 was too soft, and the corner formation and shape retention were poor.

<Examples 5-20>

<Preparation of powder for water-added milky food>

Based on the composition of Tables 3 to 4, each raw material powder was mixed to prepare a water-added milk food powder.

<Comparative Examples 3-14>

<Preparation of powder for water-added food>

The raw material powders were mixed based on the compositions in Tables 3 to 4 to prepare powders for water-added foods.

※2 Ease of mixing: the degree of easy mixing when mixing with water

◎It is very close to water and can be mixed easily ○It is close to water and can be mixed

△Slightly not close to water but can be mixed ×Not close to water and cannot be mixed

※3 Degree of easy extrusion: the degree of easy extrusion of the target shape (spherical, spiral) during extrusion

◎Can be extruded very easily ○Can be extruded

△1 is slightly hard but squeezable △2 is slightly soft but squeezable

×1 is too hard and cannot be extruded ×2 is too soft and cannot be extruded

※4 Formation of corners: Formation of corners during extrusion

◎The cut surface is good, and the extrudate has a very good angle-like shape at the tip of the extrudate.

○Has good corner formation △Has corner formation ×Does not have corner formation

※5 Shape retention: the shape retention during extrusion

◎The shape is not broken at all during extrusion, and it is very good evaluation that it can maintain such a state

○Although very little slack is observed in a part of the shape during extrusion, it is good evaluation that it can maintain such a state

△ Although a slight slack is observed in the overall shape during extrusion, it is a general evaluation that this state can be maintained

×It is a bad evaluation that the shape is collapsed due to the shape during extrusion, slack, etc., and the shape cannot be maintained.

※6 Flavor‧Taste: Comprehensive evaluation of sweetness, sourness, tongue touch, and melting degree

◎Very good ○Good △Normal ×Poor

※7 Appearance

◎Good because it has a very attractive surface ○Good because it has an attractive surface

△It has a slightly rough surface ×It is not good because it has a rough surface

◎Very good ○Good △Normal ×Poor

※9 Appearance

◎Good because it has a very attractive surface ○Good because it has an attractive surface

△It has a slightly rough surface ×It is not good because it has a rough surface

<Preparation of milky foods and water-added foods>

Use the water-added milk-like food powder and the water-added food powder prepared according to the composition of Tables 3 to 4, and prepare the milk-like food and the water-added food in the following order, and eat them after extrusion. That is, add 13g of water-added milk-like food powder to the cup, and 1 with respect to the water-added milk-like food powder, add tap water (25°C) in the weight ratio shown in Tables 3 and 4, and use a spoon Mix for 1 minute to prepare milky foods (Examples 5-20) and water-added foods (Comparative Examples 3-14). Next, put the milky food and the water-added food into an extrusion bag, and extrude it into a spherical shape on a commercially available noodle with a diameter of 5 cm. At the same time, extruded into a thread to form a spiral decoration.

In this series of operations, the ease of mixing of the powder for water-added milky food when mixed with water, the degree of easy extrusion of the target shape (spherical, spiral) of the milky food and water-added food during extrusion, and the formation of corners The properties, shape retention during extrusion, flavor, taste, and appearance of milky foods and water-added foods were evaluated by 5 panelists, and the combined results of 5 people are shown in Table 2.

As a result of the evaluation, the ease of mixing, the degree of easy extrusion, corner formation, shape retention, mouthfeel, and appearance of Examples 5 to 20 were generally good. On the other hand, in Comparative Examples 3 to 14, any of the ease of mixing, the degree of easy extrusion, the formation of corners, the shape retention, the texture, and the appearance were not good.

Claims (5)

A water-added milk-like food powder, which is a water-added milk-like food powder for preparing a milk-like food for extrusion molding by adding an aqueous medium and mixing with water at 5-30°C, characterized in that it satisfies the following (1)~(6): (1) The mixing ratio of water added is 1 relative to the powder for water added milky food, and the aqueous medium is 0.3~0.93; (2) The powder for water added milk food contains sugars, powdered fats and oils. Alpha starch, and the saccharide is a saccharide with a solubility greater than 100g at 20°C, and it is selected from granulated sugar, powdered water syrup, fructose, powdered reduced water syrup, oligosaccharides of trisaccharide or higher, and these reducing products, and sugar alcohols At least one of the constituent groups; (3) The content of sugar is 47.2-76.5 wt% of the total weight of the water-added milk food powder; (4) Relative to 100 parts by weight of sugar, it contains 14~ 87 parts by weight; (5) containing 9.4 to 55.4 parts by weight of α starch with respect to 100 parts by weight of sugars; and (6) the pH of the prepared milky food is 5.3 to 6.7. The water-added milk food powder according to claim 1, wherein the sugar is at least one selected from the group consisting of granulated sugar, powdered water syrup, fructose, and powdered reduced water syrup. The powder for water-added milk food according to claim 1 or 2, which further contains an acid component. The powder for water-added milk food according to claim 1 or 2, which further contains an alkali component. The powder for water-added milk food according to claim 3, which further contains an alkali component.