JP2016054670A - Powder fat composition for imparting milk flavor, and method for imparting milk flavor to food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition for imparting a milk flavor, which can strengthen and impart a milk fat flavor, a milk flavor, and richness without damaging a flavor intrinsic to food and drink.SOLUTION: The powder fat composition for imparting a milk flavor, obtained by sufficiently mixing a lauric acid-based fat, an emulsifier, an excipient, and water, and thereafter drying. The composition strengthens a milk flavor of food and drink to which a milk raw material is mixed, such as milk-containing coffee, black tea, and cocoa, and can be used as an alternative product to a milk raw material.SELECTED DRAWING: None

Description

  The present invention relates to a powdery fat composition for imparting milk flavor and a method for imparting milk flavor to food and drink. More specifically, for enhancing the milk flavor (milk flavor) of foods and drinks containing milk ingredients such as coffee, tea, cocoa with milk, and the like, which can be used as a substitute for milk ingredients. The present invention relates to a powdery fat composition and a method for imparting milk flavor to food and drink.

  Coffee and black tea are drunk in many countries around the world and are very popular taste drinks for people. In Japan, especially coffee has formed a huge beverage market, including “black type (sugar-free)” that does not add anything to the extracted coffee, and “regular type”. , "Fine sugar type", "cafe au lait type", etc., sweets (granulated sugar, white sugar etc.) and dairy ingredients added in various proportions, cans, paper packs, PET bottles, bottles Are manufactured and sold as products in various forms. Among them, demand for milk-flavored coffee to which milk ingredients are added is very high.

  Milk materials added to coffee, black tea, etc. include milk, powdered milk (whole milk powder, skimmed milk powder), condensed milk, cream and the like. Of these milk materials, milk accounts for about 90% of water, so it easily changes in quality, and careful attention is required for transportation and storage. On the other hand, milk powder is excellent in preservability and is easy to transport and store, but exhibits a flavor different from the original flavor of milk. Condensed milk, which is a viscous liquid concentrated milk, has a relatively low procurement cost and high storage stability, and has a smooth structure that is not found in powdered milk. It is gone. Cream improves the flavor by adding richness and mellowness to coffee, but natural cream is expensive to procure and it is difficult to maintain quality. Synthetic creams that use the are the mainstream.

  However, these milk raw materials tend to move away from the “coffee-likeness” as the ratio increases, and often cause fat separation. In addition, these dairy ingredients may solidify, float, and separate due to temperature changes after product shipment and the passage of time, so when drinking coffee beverages that contain a large amount of dairy ingredients, shake them before drinking Is needed. In addition, products containing 3% or more of milk solids in the product (Cafe au lait, cafe latte, coffee milk, etc.) are listed in the “Ministerial Ordinance on Milk and Milk Ingredient Standards (Ministerial Ordinance on Milk, etc.)” Based on “milk beverages”.

  In addition, conventionally, when producing a coffee beverage containing a milk material, if the milk material is added to the coffee extract and sterilized by heating, agglomerates and precipitates of the milk material are generated, There is a problem that the fresh fragrance is impaired and an unpleasant odor is generated.

  In addition, dairy ingredients are oxidized by the heat at the time of warming sales, and when the deterioration progresses over time, a specific odor is emitted. To avoid this, antioxidants such as vitamin E are added, but it still depends on heating. The service life of the flavor was about 1 to 2 weeks (normal shelf life is about 1 year from the date of manufacture).

  In addition, due to the recent increase in health-consciousness, there is an increasing trend of consumers who want to refrain from taking milk ingredients with high calories as much as possible. On the other hand, however, there is a desire to fully enjoy the milk flavor. Therefore, there is a demand in the market for coffee beverages that can fully enjoy the milk flavor while minimizing the intake calories.

Under such circumstances, technology development to enhance the milk flavor of foods and drinks has been promoted so that even if the amount of milk ingredients added is reduced, the lost milk flavor can be compensated. It has been reported. Some of these reports are listed below.
For example, even if an emulsion is mixed with a coffee extract or a tea extract, it is possible to suppress the separation of oil and fat and protein precipitation, and to make a milk-flavored coffee beverage or tea beverage with milk. When producing butter from fresh cream, containing 5-30% by mass of medium-chain fatty acid oil consisting only of medium-chain fatty acids having 8 to 10 carbon atoms, as a concentrated milk type emulsion capable of A concentrated milk type emulsion characterized by containing 5 to 30% by mass of a milk solid content in buttermilk, which is a by-product of (Patent Document 1).

  Further, as a method for enhancing the milk flavor of foods and beverages such as coffee and tea, low saccharification and reduction in which the sugar composition per solid content is 40% by weight or more of 5 saccharides and 35% by weight or more of 7 saccharides or more A method of adding chickenpox to food and drink has been reported (Patent Document 2).

  In addition, as a foamable oil-in-water emulsified composition that can be used as a whipped cream with good milk flavor and richness, it contains an oil phase containing fats and oils, a high-intensity sweetener, and whey minerals A foamable oil-in-water emulsified composition obtained by mixing and emulsifying with an aqueous phase is reported (Patent Document 3).

  In addition, in order to impart or enhance the flavor and richness of milk materials such as butter and cheese, 12-methyltridecanal is contained at a concentration of 1 ppt to 100 ppm, and milk fat feeling, body feeling, It has been reported that the body taste is enhanced (Patent Document 4).

  In addition, brown rice or germination treatment was performed as a method of imparting milk flavor such as milk feeling and milk-derived flavor and taste to foods and drinks containing only a small amount of milk components, or as a method of further improving the milk flavor of milk-containing products. By adding and heating the powder obtained by pulverizing brown rice to foods and drinks containing milk ingredients, the flavor of milk is enhanced, and the milk-specific odor is reduced, and the milk-specific milky feeling and taste It has been reported that a food and drink with improved milk flavor is obtained (Patent Document 5).

  Further, as a milk flavor imparting or enhancing agent capable of imparting a sweet creamy flavor peculiar to milk raw materials, it contains (Z) -6-octenal as an active ingredient, Or the enhancer has been reported (patent document 6).

  In addition, as a method for producing a milk flavor enhancer that can obtain a sufficient milk flavor and richness even if only a small amount of milk flavor component is present in the food, corn powder and fats and oils are lower than the boiling point of water. There has been reported a method for producing a milk flavor enhancer characterized by performing contact treatment at a temperature (Patent Document 7).

  However, the prior art for enhancing the milk flavor may impair the flavor of beverages such as coffee and black tea, and does not impart a natural milk fat feeling, milk feeling, and richness.

  Therefore, in view of such circumstances, the applicant can first enhance and impart a milky feeling, a fresh milky feeling such as raw milk, and a richness without losing the original flavor of food and drink. An emulsion composition for imparting milk flavor was proposed (Patent Document 8).

JP 2008-212100 A JP 2008-259447 A JP 2011-101737 A JP 2010-158210 A Japanese Patent Laid-Open No. 2005-21047 JP 2003-189 A JP 2000-4822 A Japanese Patent Application No. 2013-238629

  The emulsified composition for imparting milk flavor proposed in Patent Document 8 can enhance and impart milk fat feeling and richness to foods and drinks, and is very effective as a substitute for milk raw materials. However, for various purposes such as improvement in storage stability and stability of the product and ease of handling, there has been a demand for a powdery milk flavor imparting composition that exhibits the same effects as the above emulsion composition.

  Accordingly, the present invention provides a powdery fat composition for imparting milk flavor capable of enhancing and imparting a milky fat feeling, a fresh milk feeling such as raw milk, and a rich body without losing the original flavor of food and drink. The purpose is to provide.

  In order to solve the above-mentioned problems, the present inventors have conducted research mainly on the basis of the emulsion composition for imparting milk flavor proposed in Patent Document 8, and have completed the present invention.

That is, the present invention
A powdery fat composition for imparting milk flavor containing the following components (A) to (D), and spray-drying an oil-in-water emulsion composition containing the following components (A) to (D): This is a powdery fat composition for imparting milk flavor.
(A) Lauric acid oil (B) Emulsifier (C) Excipient (D) Water

  Moreover, this invention is the method of providing milk flavor to food / beverage products characterized by adding the said powdered oil-fat composition for milk flavor provision to food / beverage products.

  By adding to the food / beverage products containing a milk component, this invention can reinforce the milk fat feeling, milk feeling, and richness of this food / beverage products, without impairing the original flavor of the food / beverage products. Moreover, even if it adds to the food / beverage products which do not contain a milk component, a milk-fat feeling, a milk feeling, and richness can be provided to this food / beverage products, without impairing the original flavor of this food / beverage products. It can be used as a low-calorie and inexpensive milk flavoring material in place of conventionally used milk ingredients.

  The powdery fat composition for imparting milk flavor according to the present invention (hereinafter referred to as “powdered fat composition”) contains (A) lauric acid fat, (B) emulsifier, (C) excipient, and (D) water. It is a powdered oil composition that is obtained by spray-drying an emulsified composition containing these components. Details will be described below.

  (A) The lauric acid fat which is a component is a component which becomes the base which forms an oil phase part in the said emulsified composition, imparts milk fat feeling and richness to the powdered fat composition of the present invention, and powdered fat It is a component that enables good emulsification stability when the composition is dissolved in an aqueous medium. In the present invention, lauric acid-based fats and oils mean oils and fats containing 35% or more of lauric acid in the total constituent fatty acids of the fats and oils, particularly 35 to 55% of lauric acid, and 4 to 13 of palmitic acid. % Containing fat is preferably used. Examples of lauric oils and fats include coconut oil, palm kernel oil, high lauric rapeseed oil, and oils and fats that have been hardened (hydrogenated), fractionated, and transesterified, and these are a mixture of one or more. Can be used. Specifically, it is preferable to use 1 type, or 2 or more types selected from refined coconut oil, refined palm kernel oil, hydrogenated coconut oil, and palm / palm mixed processed oil.

  An edible oil / fat mixture containing lauric acid / fat as a main component can be used as the component (A) instead of lauric acid / fat alone. In this mixture, edible fats and oils other than lauric fats and oils include palm oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, corn oil, rice oil, lard, beef fat, fish oil and other animal and vegetable fats and oils. Milk fat and the like are exemplified, and these can be used alone or in combination of two or more. When using a mixture of lauric oil and fat and edible fats and oils other than lauric oil, the content of lauric oil and fat in the mixture is usually in order to ensure that sufficient milk flavor is imparted. It is desirable that the content is 50 mass% or more.

  The amount of lauric acid-based oil / fat contained in the total mass (solid content) of the powdered oil / fat composition of the present invention is usually 5 to 80% by mass, preferably 10 to 70% by mass, more preferably 20 to 70%. % By mass. If the amount is less than 5% by mass, the feeling of milk fat and richness cannot be sufficiently imparted, and if it exceeds 80% by mass, the taste of fats and oils may become excessively strong or may exude from the powdery fat composition. is there.

  As the emulsifier as component (B), modified starch, gum arabic, glycerin fatty acid ester, kiraya extract (kiraya saponin), sucrose fatty acid ester, lecithin, enzyme-treated lecithin, gelatin, casein, sodium caseinate, and polysorbate It is preferable to use 1 type, or 2 or more types selected from. Of these, the use of modified starch is preferred in that the content of lauric acid fat can be further increased.

  Modified starch is obtained by adding chemical, physical or enzymatic processing to starch in order to improve the original physical properties of starch. Specifically, modified starch includes acetylated adipic acid cross-linked starch, acetylated phosphorus, and the like. Acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate, starch phosphate ester Examples include sodium, roasted dextrin, acid-treated starch, alkali-treated starch, bleached starch, and enzyme-treated starch. Of these, starch sodium octenyl succinate is particularly preferable.

  Examples of the glycerin fatty acid ester include monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester and the like, and the fatty acid part is palmitic acid, stearic acid, oleic acid, arachidic acid, and behenic acid. The

  Examples of sucrose fatty acid esters include those in which the fatty acid moiety is palmitic acid, stearic acid, arachidic acid, or behenic acid.

  (B) An emulsifier is 0.1-50 mass% with respect to the total mass of the emulsion composition containing (A)-(D) component etc. used as the object of spray drying, Preferably, it is 5-30 mass%. The composition is as follows. When the amount is less than 0.1% by mass, the emulsification is not sufficiently performed. On the other hand, when it exceeds 50% by mass, an unfavorable flavor may be generated due to the emulsifier.

  Examples of the excipient (C) include gum arabic, modified starch, dextrin, trehalose, sugar alcohols, palatinit, reduced starch saccharified product, DE (Dextrose Equivalent) starch decomposition product of 20 or more, gelatin, etc. It is preferable to use one or more selected from protein hydrolysates, thickening polysaccharides, cyclodextrins and the like. Among these, trehalose is particularly preferable for improving the storage stability of the produced powdered fat composition.

  The quantity of the excipient | filler contained in the total mass (solid content) of the powdered oil-fat composition of this invention is 20-90 mass%, Preferably, it is 30-60 mass%. If it is less than 20% by mass, it will be difficult to maintain the powder form, while if it exceeds 90% by mass, an unfavorable flavor may be generated due to the excipient.

  (D) Water which is a component is used to dissolve water-soluble components such as emulsifiers and excipients to form an aqueous phase. The amount of water in the emulsion composition containing the components (A) to (D) to be spray-dried may be appropriately determined according to the type of the water-soluble component, etc., but usually the emulsion composition The total mass is 20 to 70 mass%. If the amount is less than 20% by mass, the viscosity becomes high, so that it may be difficult to prepare the emulsified particles. On the other hand, if it exceeds 70% by mass, the emulsified particles are likely to be broken and may become unstable.

  The amount of water contained in the total mass of the produced powdered fat composition of the present invention is usually 7% by mass or less. When it exceeds 7 mass%, there exists a possibility that the quality of a powdered oil-fat composition may fall.

  In addition to the components (A) to (D) described above, various synthetic fragrances, natural fragrances, natural essential oils, plant extracts and the like can be blended as fragrance components in the powdered fat composition of the present invention. For example, natural essential oils, natural fragrances, and synthetic fragrances described in "Patent Office, Well-known and commonly used technology (fragrance) Part II food fragrance, P88-131, issued on January 14, 2000" can be mentioned. .

  For example, δ-caprolactone, γ-caprolactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, 7-decen-4-olide, 3-methyl-4-decene-4-olide, 3- Methyl-5-decen-4-olide, γ-undecalactone, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, 2-hexene-5-olide, 2-heptene-5-olide, δ -Octalactone, 2-octene-5-olide, 4-methyl-5-octanolide, δ-nonalactone, 2-nonene-5-olide, 4-methyl-5-nonanolide, δ-decalactone, 2-decene-5 Orido, 4-methyl-5-decanolide, δ-undecalactone, 2-undecen-5-olide, 4-methyl-5-undecanolide, δ-dodecalactone 2-dodecene-5-olide, 4-methyl-5-dodecanolide, δ-tridecalactone, 2-tridecen-5-olide, 4-methyl-5-tridecanolide, δ-tetradecalactone, 2-tetradecene-5 Orido, 2-Pentadecene-5-Olide, 2-Hexadecene-5-Olide, 2-Heptadecene-5-Olide, 2-Octadecene-5-Olide, 2-Nonadecene-5-Olide, 2-Eicosene-5-Olide, Lactones such as ε-decalactone; propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, trans-2-hexenoic acid, heptanoic acid, caprylic acid, nonanoic acid, 5-hydroxynonanoic acid, capric acid, 2- Decenoic acid, 4-decenoic acid, 5-decenoic acid, 6-decenoic acid, 9-decenoic acid, 5-hydroxydecenoic acid, 5-hydroxyundecane , Fatty acids such as lauric acid, 5-hydroxydodecanoic acid, myristic acid, pentadecanoic acid, isopentadecanoic acid, palmitic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid; trans-2-octena , Trans-2-nonenal, acetaldehyde, propanal, butanal, 2-butenal, hexanal, octanal, 4-heptenal, 2,4-octadienal, nonana , 2-nonenal, 2,4-nonadienal, 2,6-nonadienal, decanal, 2,4-decadienal, 12-methyltridecanal, undecanal, 2, Aldehydes such as 4-undecadienal, dodecanal, benzaldehyde, vanillin, ethyl vanillin, furfural, heliotropin diethyl acetal; Ethyl acetate, ethyl acetate, butyl acetate, isoamyl acetate, decyl acetate, dodecyl acetate, phenethyl acetate, ethyl lactate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-ethylbutyrate, methyl valerate, methyl caproate, ethyl caproate , Methyl heptanoate, ethyl heptanoate, ethyl caprylate, isoamyl caprylate, heptyl caprylate, methyl nonanoate, ethyl nonanoate, methyl caprate, ethyl caprate, ethyl undecanoate, methyl laurate, ethyl laurate, myristine Ethyl acetate, ethyl palmitate, methyl salicylate, diethyl succinate, diethyl sebacate, ethyl 5-hydroxyhexanoate, ethyl 5-hydroxydecanoate, ethyl 5-hydroxyundecanoate, propyl 5-hydroxydecanoate, 5-hydroxy Esters such as isopropyl decanoate, 2-methylpropyl 5-hydroxyoctanoate, ethyl 5-hydroxy-9-methyldecanoate; ethanol, propanol, butanol, pentanol, hexanol, heptanol , Octanols, nonanol, decanol, benzyl alcohol, phenylethyl alcohol, furfuryl alcohol, etc .; furaneol, 2-heptanone, 2-octanone, 3 -Octanone, 1-octen-3-one, 2-nonanone, 3-nonanone, 8-nonen-2-one, 2-undecanone, 2-tridecanone, acetoin, 5-hydroxy-4-octanone, diacetyl, 2,3 -Pentadione, 2,3-hexadione, 2,3-heptadione, acetylisovaleryl, p-methoxyacetopheno , Ketones such as benzophenone, maltol; nitrogen-containing compounds such as phenylethylanthranilate, trimethylamine, indol, skatole, pyridine, isoquinoline, pyrazine, methylpyrazine, 2-acetylpyrroline; methyl mercaptan , Isobutyl mercaptan, 2,4-dithiapentane, dimethyl sulfide, dimethyl disulfide, 2,4-dithiapentane, dimethyl trisulfide, bis (2-methyl-3-furyl) disulfide, dimethyl sulfoxide, dimethyl sulfone, methanethiol, Methylsulfonylmethane, methyl isothiocyanate, ethyl isothiocyanate, allyl isothiocyanate, 2-methyl-3-butanethiol, methional, ethyl thioacetate, methyl thiobutyrate, 3-butenyl ester Thiocyanate, 2-methylthiophene, benzothiazole, sulfur, acetyl lactate thiomethyl ester, propionyl lactate thiomethyl ester, butyryl lactate thiomethyl ester, valeryl lactate thiomethyl ester, 2-methylbutyryl lactate thiomethyl ester, desilyl Known sulfur-containing compounds such as lactate thiomethyl ester, acetyl lactate thioethyl ester, propionyl lactate thioethyl ester, butyryl lactate thioethyl ester, valeryl lactate thioethyl ester, isocaproyl lactate thiopropyl ester, 2-acetyl-2-thiazoline Perfume compound of milk; Lipase degradation product of milk fat; Protease degradation product of milk protein; Milk or milk from milk, concentrated milk, powdered milk, milk whey, butter, cheese, yogurt or mixtures thereof Examples include processed products.

  Among the fragrances, 12-methyltridecanal, δ-hexalactone, δ-octalactone, δ-decalactone, δ-dodecalactone, δ-tetradecalactone, γ-nonalactone, γ-decalactone, γ-undecalactone The use of one or more selected from γ-dodecalactone is particularly effective in enhancing the milk fat feeling and richness imparted by the powdered oil and fat composition of the present invention and imparting the flavor of milk. is there.

  Moreover, the C4-C18 fatty acid can be added to the powdery fat composition of this invention. As a result, a creamy rich feeling and a fresh feeling like raw milk can be further enhanced. Among them, one or more selected from butyric acid, hexanoic acid, lauric acid, stearic acid, and oleic acid enhance the milky feeling and richness imparted by the emulsified composition of the present invention, and the flavor of milk. Is particularly effective in terms of imparting.

In the powdered fat composition of the present invention, other water-soluble and oil-soluble various components can be blended as long as the effects of the present invention are not hindered. Other components include, for example, water-soluble pigments (for example, food red No. 2, No. 3, No. 102, No. 104, No. 105 and No. 106; Food Yellow No. 4 and No. 5; Edible Green Synthetic tar dyes such as No. 3; Food Blue No. 1 and No. 2; Cocoa Dye, Gardenia Yellow Dye, Gardenia Blue Dye, Gardenia Green Dye, Grapeskin Dye, Cochineal Dye, Purple Corn Dye, Purple Cabbage Dye, Perilla Dye Natural pigments such as hibiscus pigment, red beet pigment, safflower pigment, lac pigment, turmeric pigment, caramel pigment); water-soluble vitamins (eg vitamin C, vitamin B ₁ , vitamin B ₂ , vitamin B ₁₂ , niacin, pantothenic acid) Folic acid); oil-soluble vitamins (eg vitamin A, vitamin D, vitamin E, vitamin K), oil-soluble antioxidants (eg Tocopherols, rosemary extract, vitamin C palmitate); perfume retention agents (eg, ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate) , Triethyl citrate, diethyl phthalate, hacholine, medium chain fatty acid triglyceride, medium chain fatty acid diglyceride); emulsifiers, thickeners, stabilizers and the like other than those mentioned above.

  In the powdered fat composition of the present invention, the average particle size of the dispersed particles when dispersed in water or an aqueous food is 300 to 5000 nm, and particularly preferably 1000 to 3000 nm. By exhibiting such an average particle size, the powdered oil / fat composition of the present invention brings about features such as greatly improving the feeling of milk fat when added to an aqueous solution such as whole milk powder rather than an aqueous solution of milk. If the average particle size is less than 300 nm, the milky feeling and richness may not be sufficiently imparted, and the milky feeling may be impaired. On the other hand, if it exceeds 5000 nm, the milky feeling and richness will not be sufficiently imparted. Taste may be too strong.

  The average particle size of the dispersed particles may be measured using a particle size measuring device, for example, a laser diffraction / scattering type particle size distribution measuring device Partica LA-950V2 (product name, registered trademark) manufactured by HORIBA, Ltd. Is done.

  The powdery fat composition of the present invention can be added to or enhanced as it is by adding a very small amount to the food or drink as it is. The food and drink may not only contain milk components but also may contain no milk components. Even if it adds to the food / beverage products which do not contain a milk component, the emulsion composition of this invention can provide a natural milk feeling, milk fat feeling, and richness.

  Although the compounding quantity to the food / beverage products of the powdered fats and oils composition of this invention changes with kinds and forms of food / beverage products, it cannot say unconditionally, For example, the range of 0.005-2 mass% with respect to the whole mass of food / beverage products Can be illustrated.

  It is not limited at all as a specific example of the food / beverage products which can provide milk flavor by the powdered oil-fat composition of this invention, For example, a drink, carbonated drink containing fruit juice, carbonated drink containing milk, etc. Carbonated drinks; Fruit drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nourishing drinks, lactic acid bacteria drinks, milk drinks, yogurt drinks, and other food drinks; green tea , Black tea, oolong tea, herb tea, coffee beverages, cocoa and other favorite beverages; Chu-hai, cocktail drinks, sparkling liquor, fruit liquor, condiments, etc .; alcoholic beverages; butter, chi -Milk ingredients such as cream, whipped cream, milk, skim milk powder, yogurt; desserts such as ice cream, lact ice, ice confectionery, yogurt, pudding, jelly, daily dessert Mixes for producing them; caramels, candy, tablet confectionery, hot cakes, crackers, biscuits, cookie, pie, chocolate, snacks, etc. and cake mixes for producing them And general foods such as bread, soup, white sauce and various instant foods.

Although the manufacturing method of the powdery fat composition provided by the present invention is not necessarily limited, as a preferable manufacturing method, for example, a method having the following steps, that is,
a) Step of adding water-soluble components such as emulsifiers and excipients to water and dissolving at 60 to 70 ° C. to form an aqueous phase portion, b) The aqueous phase portion at 70 to 75 ° C. for about 15 to 30 minutes Sterilization by heating, and then cooling to 30 to 70 ° C., c) 30 oil-soluble components such as lauric acid fat, C4 to C18 fatty acid, fragrance, oil-soluble antioxidant in the cooled water phase part A step of adding at ˜70 ° C., d) in order to emulsify the oil-soluble component and the aqueous phase, K. Step of preparing an oil-in-water emulsion composition by stirring at 6000 to 12000 rpm for 10 to 30 minutes using a high-speed rotating stirrer such as a homomixer (manufactured by Primix) e) The oil-in-water emulsion composition prepared above The method includes the steps of spray-drying the product with a spray dryer and sieving to obtain the powdered fat and oil composition of the present invention. In general, the average particle size of the powdery fat composition of the present invention obtained by spray drying and sieving is suitably 50 to 200 μm in view of solubility in food and drink. The powdered fat composition of the present invention includes those obtained by further agglomerating and granulating powder obtained by spray drying and sieving.

The following examples further illustrate the present invention.
[Comparison of oils and fats]
[Example 1]
40 g of modified starch and 120 g of trehalose were dissolved in 160 g of soft water at 60 to 70 ° C., sterilized by heating at 70 to 75 ° C. for 15 minutes, and then cooled to 40 to 50 ° C. Thereafter, 40 g of palm / palm mixed processed oil (manufactured by NOF Corporation, melting point: about 38 ° C., product name: Super Nucoa H) and 0.4 g of commercially available vitamin E were added at 40-50 ° C. and mixed. Then, this mixed solution was treated with T.W. K. After stirring for 10 minutes at 8000 rpm using a homomixer, an oil-in-water emulsion composition was prepared, and then spray-dried (blowing temperature: 150 ° C.) with a spray dryer L-8 (Okawara Kako Co., Ltd.) to obtain a powdered fat composition 174 g of product was obtained (Invention 1).

[Example 2]
174 g of a powdered oil / fat composition was obtained according to the same procedure as in Example 1 except that 40 g of refined palm kernel oil (manufactured by Fuji Oil Co., Ltd., melting point: about 25 ° C.) was used instead of 40 g of palm / palm mixed processed oil / fat. (Invention 2).

[Example 3]
174 g of a powdered oil / fat composition was obtained according to the same procedure as in Example 1 except that 40 g of refined palm oil (manufactured by Nisshin Oillio Group, melting point: about 25 ° C.) was used instead of 40 g of the palm / palm mixed processed oil / fat. (Invention 3).

[Example 4]
According to the same procedure as in Example 1, except that 40 g of hardened palm oil (manufactured by Nisshin Oillio Group, melting point: about 31 ° C., product name: palm hardened oil 34) is used instead of 40 g of palm-palm mixed processed oil and fat, 174 g of a powdered oil / fat composition was obtained (Invention 4).

[Comparative Example 1]
Powdered fat composition according to the same procedure as in Example 1 except that 40 g of refined palm oil (manufactured by Nisshin Oillio Group, melting point: about 38 ° C., product name: Delica Premium) is used instead of 40 g of palm / palm mixed processed fat / oil. 174 g of product was obtained (Comparative product 1).

[Comparative Example 2]
According to the same procedure as in Example 1, except that 40 g of mixed palm oil and palm oil is used, 40 g of soybean hardened oil (manufactured by Nisshin Oillio Group, melting point of about 30 ° C., product name: soybean hardened oil 34) is used. 174 g of an oil and fat composition was obtained (Comparative product 2).

[Comparative Example 3]
Powdered rapeseed oil 40 g (manufactured by Nisshin Oillio Group, melting point: about 33 ° C., product name: rapeseed hardened oil 34) was used in place of 40 g of the palm-palm mixed processed oil and fat. 174 g of an oil and fat composition was obtained (Comparative product 3).

[Comparative Example 4]
According to the same procedure as in Example 1, except that 40 g of MCT (medium chain fatty acid glycerin ester) (manufactured by Nisshin Oillio Group, product name: ODO) is used instead of 40 g of the palm-palm mixed processed oil and fat, 174 g was obtained (Comparative product 4).

[Comparative Example 5]
174 g of a powdered oil / fat composition was obtained according to the same procedure as in Example 1 except that 40 g of commercially available unsalted butter (manufactured by Snow Brand Megmilk) was used instead of 40 g of the palm / palm mixed processed oil / fat (Comparative Product 5).

(sensory evaluation)
Addition and supplement of 0.1% of inventive products 1 to 4 and comparative products 1 to 5 to 7% aqueous solution of 20% aqueous solution of commercially available milk and powdered coffee containing milk (raw materials: instant coffee, vegetable oils and fats, skim milk powder, sugar, etc.) Scented and the sensory evaluation by the panel of six persons was performed about the flavor. The results are shown in Tables 2 and 3. Table 1 shows the composition of the oil-in-water emulsion composition produced using the raw materials.

As is apparent from the results of Tables 2 and 3, in any case of the 20% milk aqueous solution and the 7% aqueous coffee powder containing milk, the inventive products 1 to 4 showed increased milk fat feeling and richness. Similar milk feeling was obtained. In particular, the effect of the invention product 1 was remarkably recognized.
On the other hand, all of Comparative products 1 to 5 did not feel milky fat feeling and richness, and milk feeling was not obtained. Moreover, the flavor different from milk was felt in the comparative product 1.
From the above results, among the fats and oils, palm-palm mixed processed fats and oils, refined palm kernel oil, refined palm oil, and hardened palm oil are added to the milk-containing product by using the emulsified composition, thereby providing a sense of milk fat, richness, It was confirmed that the milk feeling can be increased. In particular, the effect of the mixed oil of palm and palm was remarkable.

[Use and effect confirmation of powdered oil composition]
[Example 5]
40 g of modified starch and 80 g of trehalose were dissolved in 160 g of soft water at 60 to 70 ° C., then heat sterilized at 70 to 75 ° C. for 15 minutes, and then cooled to 40 to 50 ° C. Thereafter, 80 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, melting point: about 38 ° C., registered trademark) and 0.4 g of commercially available vitamin E were added at 40 to 50 ° C. and mixed. Then, this mixed solution was treated with T.W. K. After stirring for 10 minutes at 8000 rpm using a homomixer, an oil-in-water emulsion composition was prepared, and then spray-dried (blowing temperature: 150 ° C.) with a spray dryer L-8 (Okawara Kako Co., Ltd.) to obtain a powdered fat composition 170 g of product was obtained (Invention 5).

[Example 6]
According to the same procedure as in Example 5, except that milk flavor A (manufactured by Hasegawa Fragrance Co., Ltd.) was added to 80 g of palm / palm mixed processed fat / oil, 170 g of powdered fat / oil composition was obtained (Invention 6).

[Example 7]
According to the same procedure as in Example 5, except that corn flavor B (manufactured by Hasegawa Fragrance) was added to 80 g of palm / palm mixed processed fat and oil, 170 g of powdered fat and oil composition was obtained (Invention Product 7).

[Example 8]
According to the same procedure as in Example 5 except that butter flavor C (manufactured by Hasegawa Fragrance Co., Ltd.) was added to 80 g of palm / palm mixed processed fat / oil, 170 g of powdered fat / oil composition was obtained (Invention 8).

[Comparative Example 6]
170 g of a powdered oil / fat composition was obtained in accordance with the same procedure as in Example 5 except that 80 g of MCT was used instead of 80 g of the palm / palm mixed processed oil / fat (Comparative Product 6).

[Comparative Example 7]
170 g of a powdered oil / fat composition was obtained in accordance with the same procedure as in Example 5 except that 80 g of MCT was used instead of 80 g of the palm / palm mixed processed oil / fat, and milk perfume A was added.

[Comparative Example 8]
170 g of powdered oil / fat composition was obtained in accordance with the same procedure as in Example 5 except that 80 g of MCT was used instead of 80 g of palm / palm mixed processed oil / fat and corn flavor B was added.

[Comparative Example 9]
170 g of a powdered oil / fat composition was obtained in accordance with the same procedure as in Example 5 except that 80 g of MCT was used instead of 80 g of palm / palm mixed processed oil / fat and Butter Fragrance C was added.

[sensory evaluation]
(Powdered cocoa drink)
15 g of commercially available powdered cocoa beverage (including cacao butter, about 23%, vegetable oil and fat, whole milk powder, etc.) is dissolved in 100 g of hot water, and invention products 5, 6 and comparative products 6, 7 are added to each 0.1%・ Scented. Furthermore, an additive-free product (reference product 1) to which no powdered oil / fat composition was added was prepared in the same procedure. The sensory evaluation by the panel of 10 persons was performed about the flavor of these cocoa drinks. The results are shown in Table 4.

As is apparent from the results in Table 4, the inventive products 5 and 6 to which the powdered oil and fat composition of the present invention has been added are given a milky feeling and richness. In particular, the inventive product 6 to which the milk flavor has been added has a milk aroma. It was up.
On the other hand, Comparative products 6 and 7 to which a powdered fat composition different from the powdered fat composition of the present invention is added are not imparted with milky fat feeling and richness, and the powdered fat composition and milk flavor are not added. Reference product 1 was weak in milk.

(Powdered corn cream soup)
Commercially available corn cream soup powder (10 g) was dissolved in hot water (150 g), and invention products 5 and 7 and comparative products 6 and 8 were each added and flavored at 0.1%. Furthermore, an additive-free product (reference product 2) to which no powdered oil / fat composition was added was prepared in the same procedure. About the flavor of these corn cream soups, sensory evaluation by 10 panels was performed. The results are shown in Table 5.

As apparent from the results in Table 5, the inventive products 5 and 7 to which the powdered oil composition of the present invention was added have a milky feeling and richness, and the inventive product 7 to which the corn flavor has been added particularly has a corn aroma. It was up.
On the other hand, Comparative products 6 and 8 to which a powdered fat composition different from the powdered fat composition of the present invention is added are not imparted with milky fat feeling and richness, and the powdered fat composition and corn flavor are not added. Reference product 2 had weak corn flavor and milk flavor.

(Pancake)
Inventive products 5 and 8 and comparative products 6 and 9 were added and flavored to 65 g of commercially available hot cake mix and 60 g of milk, respectively, and the dough was prepared by stirring well. Next, both sides of the dough were baked for 3 minutes each in a frying pan to prepare a hot cake. Furthermore, an additive-free product (reference product 3) to which no powdered oil / fat composition was added was prepared in the same procedure, and a hot cake was prepared in the same procedure. About the flavor of these hot cakes, sensory evaluation by 10 panels was performed. The results are shown in Table 6.

As is apparent from the results in Table 6, Inventions 5 and 8 to which the powdered oil composition of the present invention was added have a milky feeling and richness. In particular, Invention 8 to which a butter fragrance was added has a butter aroma. It was up.
On the other hand, Comparative Products 6 and 9 to which a powdered fat composition different from the powdered fat composition of the present invention was added were not given milky fat feeling and richness, and the powdered fat composition and butter flavor were not added. Reference product 3 was light and rich and rich.

Claims (14)

A powdery fat composition for imparting milk flavor containing the following components (A) to (D).
(A) Lauric acid oil (B) Emulsifier (C) Excipient (D) Water A powdery fat composition for imparting milk flavor obtained by spray-drying an oil-in-water emulsion composition containing the following components (A) to (D).
(A) Lauric acid oil (B) Emulsifier (C) Excipient (D) Water (A) Lauric acid type fats and oils are 1 type, or 2 or more types selected from refined coconut oil, refined palm kernel oil, hydrogenated coconut oil, and coconut palm mixed processing fats and oils. Oil and fat composition for imparting milk flavor. (B) One or two emulsifiers selected from modified starch, gum arabic, glycerin fatty acid ester, kiraya extract, sucrose fatty acid ester, lecithin, enzyme-treated lecithin, gelatin, casein, sodium caseinate, and polysorbate It is a seed | species or more, The powdered oil-fat composition for milk flavor provision of any one of Claims 1-3. (C) The excipient is gum arabic, modified starch, dextrin, trehalose, sugar alcohols, palatinit, reduced starch saccharified product, DE (Dextrose Equivalent) 20 or more starch degradation product, gelatin, protein hydrolyzate, thickening The powdery fat composition for imparting milk flavor according to any one of claims 1 to 4, wherein the composition is one or more selected from polysaccharides and cyclodextrins. The powdered fat composition for imparting milk flavor according to any one of claims 1 to 5, further comprising a fragrance. The perfume is 12-methyltridecanal, δ-hexalactone, δ-octalactone, δ-decalactone, δ-dodecalactone, δ-tetradecalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, and γ. The powdery fat composition for imparting milk flavor according to claim 6, wherein the composition is one or more selected from dodecalactone. The powdery fat composition for imparting milk flavor according to any one of claims 1 to 7, further comprising a C4 to C18 fatty acid. The powdered fat composition for imparting milk flavor according to claim 8, wherein the fatty acid of C4 to C18 is one or more selected from butyric acid, hexanoic acid, lauric acid, stearic acid, and oleic acid. The powdered fat composition for imparting milk flavor according to any one of claims 1 to 9, wherein an average particle diameter of dispersed particles when the powdered fat composition for imparting milk flavor is dispersed in water is 300 to 5,000 nm. . The powdered fat composition for imparting milk flavor according to any one of claims 1 to 10, wherein the food and drink can be given a milky feeling and a rich body of milk. The manufacturing method of the powdery oil-fat composition for milk flavor provision which has the following steps.
a) a step of adding an emulsifier and an excipient to water and dissolving it to form an aqueous phase,
b) heat sterilizing the aqueous phase and then cooling to 30-70 ° C;
c) A step of adding an oil-in-water emulsified composition to the cooled aqueous phase portion by adding lauric acid oil at 30 to 70 ° C. and stirring.
d) A step of producing a powdery fat composition for imparting milk flavor by spray drying the prepared oil-in-water emulsion composition and powder-drying. The food-drinks to which the powdered oil-fat composition for milk flavor provision of any one of Claims 1-11 was added. A method for imparting milk flavor to a food or drink, comprising adding the powdered fat composition for imparting milk flavor according to any one of claims 1 to 11 to the food or drink.