JP2021108587A - Powdered fats and oils - Google Patents

Abstract

To provide powder oil and fat which achieves reduction in the so-called "return odor" caused by heating, and prevents decrease in yield rate in the production of the powder oil and fat, and exhibits excellent emulsion stability when dissolved.SOLUTION: Powder oil and fat contains extract, dextrin, oil and fat, and powdered base material. The extract is sugarcane extract and/or yeast extract, and the total amount of the extract is 0.001 mass% or more and 1.10 mass% or less relative to the total of the powder oil and fat.SELECTED DRAWING: None

Description

The present invention relates to powdered fats and oils.

Powdered fats and oils are used in a wide range of fields because they have advantages such as being easier to mix with other powder raw materials than liquid or solid fats and oils, being easily dispersed and dissolved in water, and not requiring emulsification. There is. Powdered fats and oils are used for the purpose of imparting a desired taste and aroma to foods and drinks, for example, by blending them in beverages such as coffee and using them as seasoning materials for foods such as soups.

For example, Patent Documents 1 to 3 propose powdered fats and oils for the purpose of improving flavor and suppressing unpleasant taste.

Japanese Unexamined Patent Publication No. 2015-216878 International Publication No. 2016/11404 Japanese Unexamined Patent Publication No. 11-318332

However, conventional powdered fats and oils may generate an offensive odor known as "return odor" due to heating in a sterilization step or the like.

On the other hand, if a masking agent is added to suppress the return odor, the component having a masking action may have hygroscopicity, which may lead to a decrease in the yield rate during the production of powdered fats and oils, and further, masking. Since the component itself having an action has an emulsifying ability, there is a concern that the emulsifying stability at the time of dissolving the powdered fat or oil may be impaired.

INDUSTRIAL APPLICABILITY The present invention has been made in view of the above circumstances, and provides a powdered fat / oil having a good emulsion stability at the time of dissolution, in which a return odor due to heating and a decrease in a yield rate during the production of the powdered fat / oil are suppressed. The purpose is.

The present inventors have found that the above problems can be solved by using powdered fats and oils containing a specific extract and dextrin together with fats and oils and a powdered base material, and have completed the present invention. More specifically, the present invention provides:

(1) A powdered fat or oil containing an extract, dextrin, a fat or oil, and a powdered base material.
The extract is a sugar cane extract and / or a yeast extract.
The total amount of the extract is 0.001% by mass or more and 1.10% by mass or less with respect to the total amount of the powdered fats and oils.
Powdered fats and oils.

(2) The powdered fat or oil according to (1), wherein the ratio of the mass of the dextrin to the mass of the extract is 20 or more and 7,000 or less.

(3) The powdered fat or oil according to (1) or (2), wherein the ratio of the mass of the fat or oil to the total mass of the dextrin and the mass of the extract is 0.7 or more and 3.5 or less.

(4) The powdered fat or oil according to any one of (1) to (3), wherein the ratio of the mass of the powdered base material to the mass of the extract is 4 or more and 1000 or less.

According to the present invention, it is possible to obtain a powdered fat or oil having a good emulsion stability at the time of dissolution by suppressing a return odor due to heating and a decrease in the yield rate during the production of the powdered fat or oil.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

<Powdered fats and oils>
The powdered fats and oils of the present invention satisfy all of the following requirements.
(1) It contains at least an extract, dextrin, fats and oils, and a powdered base material.
(2) The above extract is a sugar cane extract and / or a yeast extract.
(3) The total amount of the extract is 0.001% by mass or more and 1.10% by mass or less with respect to the total amount of powdered fats and oils.

Conventional powdered fats and oils have an offensive odor (also called "return odor") derived from the components (sugars, proteins, fats and oils, etc.) that make up the powdered fats and oils and the reaction products of the components that make up the powdered fats and oils when heated. May impair the flavor of the powdered fats and oils themselves and the food and drink to which the powdered fats and oils are added.

As a technique for suppressing the return odor caused by heating powdered fats and oils, it is conceivable to add a masking agent as a component of the powdered fats and oils.
However, as a result of the studies by the present inventors, it has been found that any masking agent cannot suppress the return odor due to heating of powdered fats and oils.
Furthermore, since the component having a masking action may have hygroscopicity, there is a concern that it may adhere to the inside of the powdered fats and oils manufacturing machine. There was a possibility. In addition, since the component having a masking action itself has an emulsifying ability, there is a possibility that the emulsifying stability at the time of dissolving the powdered fat or oil may be impaired.

Therefore, as a result of further studies by the present inventors, the sugar cane extract and / or yeast extract and dextrin are blended in the powdered fat and oil, and the total amount of the sugar cane extract and yeast extract is 0 with respect to the whole powdered fat and oil. It was found that the return odor due to heating of powdered fats and oils could be suppressed by adjusting the content to be .001% by mass or more and 1.10% by mass or less. Furthermore, it has been found that such a formulation can suppress a decrease in the yield rate during the production of powdered fats and oils and a decrease in emulsification stability during dissolution of powdered fats and oils.
The above effects were not observed when dextrin was not added to the powdered fat or oil, or when the amounts of sugar cane extract and yeast extract were not included in the above range. In addition, no such effect was observed with components other than sugar cane extract and yeast extract, which are known to have a masking effect.

Hereinafter, the details of the powdered oil and fat of the present invention will be described.

(Extract)
The powdered fats and oils of the present invention include sugar cane extract and / or yeast extract as extracts. These extracts are known to have a masking effect such as off-taste, but as a result of the study by the present inventors, it was found that the return odor due to heating of powdered fats and oils cannot be sufficiently suppressed by these extracts alone. Was done. In addition, since these extracts have hygroscopicity and emulsifying ability, there is a concern that the yield rate may decrease during spray drying during the production of powdered fats and oils, and that the emulsification stability during dissolution of powdered fats and oils may be impaired. there were.
On the other hand, these extracts are blended in combination with dextrin, and the total amount of these extracts is adjusted to be 0.001% by mass or more and 1.10% by mass or less with respect to the total amount of powdered fats and oils. It was found that the return odor due to heating of the powdered fats and oils can be satisfactorily suppressed, and further, the decrease in the yield rate during the production of the powdered fats and oils and the decrease in the emulsification stability during the dissolution of the powdered fats and oils can be suppressed. ..

As the sugar cane extract, an extract from any site of sugar cane (scientific name: Saccharum office) can be used.

As the yeast extract, a decomposition product obtained by decomposing yeast (for example, Saccharomyces cerevisiae) by an arbitrary method can be used. Examples of the decomposition method include enzymatic decomposition and acid decomposition.

Commercially available products can be used for both the sugar cane extract and the yeast extract. Examples of commercially available sugarcane extract and yeast extract include those used in Examples.

As the sugar cane extract and the yeast extract, either one or both may be used. When both sugarcane extract and yeast extract are used, their mass ratio is not particularly limited, but sugarcane extract: yeast extract = 10: 1 to 1: 1 may be used.

The total amount of the extract is 0.001% by mass or more and 1.10% by mass or less with respect to the total amount of powdered fats and oils. When the extract is in this range, it is possible to suppress the return odor due to heating of the powdered fat and oil and the decrease in the yield rate during the production of the powdered fat and oil.
If the total amount of the extract is less than 0.001% by mass with respect to the total amount of the powdered fat and oil, the return odor due to heating of the powdered fat and oil cannot be sufficiently suppressed.
If the total amount of the extract is more than 1.10% by mass with respect to the total amount of the powdered fats and oils, the yield rate at the time of producing the powdered fats and oils may decrease or the emulsification stability of the powdered fats and oils may be impaired. be.

The lower limit of the total amount of the extract is preferably 0.005% by mass or more, more preferably 0.02% by mass or more, based on the total amount of the powdered fat.
The upper limit of the total amount of the extract is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, based on the total amount of the powdered fat.

When only the sugar cane extract is used as the extract, the total amount of the extract is preferably 0.01% by mass or more and 0.5% by mass or less, and more preferably 0.04% by mass or more and 0. It is 1% by mass or less.

When only yeast extract is used as the extract, the total amount of the extract is preferably 0.05% by mass or more and 1.0% by mass or less, and more preferably 0.4% by mass or more and 1.0 with respect to the total amount of powdered fats and oils. It is mass% or less.

When a sugar cane extract and a yeast extract are used in combination as the extract, the total amount of the extract is preferably 0.01% by mass or more and 1.0% by mass or less, more preferably 0.04% by mass or more and 0.1% by mass. It is as follows.

In the present invention, the "total amount of the extract" means the blending amount of the sugar cane extract or the yeast extract when only one of the sugar cane extract and the yeast extract is used, and both the sugar cane extract and the yeast extract are used. When used, it means the total amount of sugar cane extract and yeast extract.

(dextrin)
In the present invention, dextrin is blended in combination with the above extract to satisfactorily suppress the return odor due to heating of the powdered fat and oil, further reduce the yield rate during the production of the powdered fat and oil, and when the powdered fat and oil are dissolved. It is possible to suppress a decrease in the emulsion stability of the powder. Dextrin also functions as an excipient for powdered fats and oils.

Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and any starch compounded in foods and drinks can be used. Examples of raw materials for starch include corn, cassava, rice, potatoes, sweet potatoes, wheat and the like.

The DE (Dextrose Equivalent) of dextrin is not particularly limited, but is preferably 4 or more and 35 or less, and more preferably 10 or more and 30 or less from the viewpoint that the effects of the present invention are easily exhibited. When the DE is 10 or more, the flavor of fats and oils can be easily expressed while suppressing the paste-like flavor. When the DE is 35 or less, the flavor of fats and oils can be easily expressed while suppressing excessive sweetness.
DE is an index of the chain length of a glucose residue, which is a constituent unit of dextrin, and is a value indicating the content (%) of reducing sugar in dextrin. The larger the value of DE, the shorter the chain length of dextrin.

Dextrins may be used alone or in combination with different origins and DEs.

The lower limit of the amount of dextrin to be blended is preferably applied to the whole powdered fat or oil from the viewpoint of sufficiently suppressing the return odor due to heating and the effect of suppressing the decrease in the yield rate during the production of the powdered fat or oil when combined with the extract. It is 20% by mass or more, more preferably 40% by mass or more.
The upper limit of the amount of dextrin to be blended is preferably 60% by mass or less, more preferably 50% by mass or less, based on the total amount of the powdered fats and oils, from the viewpoint of sufficiently blending the extract with the powdered fats and oils.

(Fat and oil)
The powdered fats and oils of the present invention include any fats and oils that can be usually blended with the powdered fats and oils.

As the fat and oil, edible fat and oil are usually used. Examples of such fats and oils include vegetable fats and oils, animal fats and oils, and synthetic fats and oils. These may be used individually by 1 type, or may be used as a blended oil in which 2 or more types are combined. As the fats and oils contained in the oil phase, vegetable fats and oils are preferable from the viewpoint that powdered fats and oils having a good flavor can be easily obtained.

Vegetable oils and fats include flaxseed oil, rapeseed oil, sesame oil, safflower oil, perilla oil, soybean oil, palm oil and its fractional oil, palm kernel oil, palm oil, olive oil, cottonseed oil, corn oil, sunflower oil, and red flowers. Examples include oil, sesame oil, and rice oil. Examples of the oil for separating palm oil include a melting point oil for separating palm, a hard oil for separating palm, and an extremely hardened palm oil.

Examples of animal fats and oils include fish oils (fats and fats derived from tuna, mackerel, sardines, bonito, herring and the like), lard, beef tallow, milk fat, sheep fat and the like.

Examples of synthetic fats and oils include medium-chain fatty acid oils.

The fat and oil may be a processed fat and oil obtained by subjecting the above fat and oil to a desired treatment. Examples of such treatment include separation (for example, separation of separated milk fat low melting point portion, palm super olein and the like), curing, transesterification and the like. The fats and oils may be treated with one or more treatments.

The lower limit of the blending amount of fats and oils is set for the whole powdered fats and oils from the viewpoint that various characteristics (flavor, texture, nutrition, whiteness, etc.) can be easily imparted to the target (food and drink, etc.) to which the powdered fats and oils are added. It is preferably 40% by mass or more, and more preferably 50% by mass or more.
The upper limit of the blending amount of the fats and oils is preferably 80% by mass or less, more preferably 70% by mass or less, based on the whole powdered fats and oils, from the viewpoint of easily enhancing the emulsification stability of the powdered fats and oils.

(Powdered base material)
The powdered fats and oils of the present invention include any powdered base that can be usually blended with the powdered fats and oils. The powdered base material is not particularly limited as long as it is a component that contributes to the formation of the structure (capsule type structure, etc.) of the powdered fat and oil and the maintenance of the emulsification stability of the powdered fat and oil. Examples include gum quality and modified starch.

Examples of proteins having surface activity include milk-derived proteins (milk-constituting proteins (casein sodium, casein potassium, whey protein, etc.) and their enzymatic degradation products (milk peptides, etc.), milk protein concentrate, and total milk protein. Etc.), bean-derived proteins (pea protein, soybean protein, soramame protein, etc.), and hydrolysates thereof.

Examples of the gum quality include gum arabic and gati gum.

Examples of the modified starch include sodium octenyl succinate starch and the like.

The powdered base material may be used alone or in combination of different types.

The lower limit of the blending amount of the powdered base material is preferably 1% by mass or more, more preferably 3% by mass or more, based on the total amount of the powdered fats and oils, from the viewpoint of ensuring the stability of physical properties such as the emulsifying property of the powdered fats and oils. .. The upper limit of the blending amount of the emulsified base material is preferably 15% by mass or less, more preferably 5% by mass or less, based on the total amount of the powdered fats and oils, from the viewpoint of easily maintaining the emulsification stability of the powdered fats and oils.

The powdered base material may be powdered by any method. Usually, the powdered base material has a property of being mainly dissolved in an aqueous solvent (water or the like), and is contained in the water-soluble components constituting the powdered fats and oils of the present invention. The particle size of the powdered base material is usually large enough to be blended with powdered fats and oils.

(emulsifier)
The powdered fats and oils of the present invention may contain any emulsifier that can be usually blended with the powdered fats and oils. As the emulsifier, one having an emulsifying action (an action capable of emulsifying oil-soluble components and water-soluble components constituting powdered fats and oils) can be used.
In addition, the emulsifier in the present invention has an effect of auxiliary improving the emulsification stability of the powdered fat and oil by supplementarily orienting the emulsified base material which is usually oriented at the interface of the powdered fat and oil.
Further, the emulsifier in the present invention may also have an effect of improving the texture of the object (food and drink, etc.) to which the powdered fat is added.

Examples of the emulsifier include glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin (soy lecithin, egg yolk lecithin, etc.). ), Sphingolipids, plant sterols, tomato glycolipids, saponins (soybean saponins, Kiraya saponins, etc.) and the like.

The lower limit of the amount of the emulsifier blended easily improves the emulsification stability of the powdered fat and oil, and gives various characteristics (flavor, texture, nutrition, whiteness, etc.) to the target (food and drink, etc.) to which the powdered fat and oil is added. From the viewpoint of easy easiness, it is preferably 0.05% by mass or more, more preferably 1.0% by mass or more, based on the whole powdered fat or oil.
The upper limit of the blending amount of the emulsifier is preferably 25% by mass or less, more preferably 15% by mass or less, still more preferably 10% by mass, based on the whole powdered fat or oil, from the viewpoint of easily improving the emulsification stability of the powdered fat or oil. It is as follows.

The emulsifier in the present invention does not include the above-mentioned powdered base material. That is, the emulsifier in the present invention is a substance different from the powdered base material. The emulsifier in the present invention is a molecule smaller than the powdered base material, and usually does not contribute to the formation of a powdered fat or oil structure (capsule type structure or the like) or the maintenance of emulsion stability like the powdered base material.

(Mixing ratio of each component)
From the viewpoint of making the effects of the present invention more easily exhibited, it is preferable to adjust the constituent components of the powdered fats and oils so as to satisfy any or all of the following.

In powdered fats and oils, the ratio of the mass of fats and oils (fat / (dextrin + extract)) to the total mass of dextrin and the mass of the extract is 0.7 or more and 3.5 or less, more preferably 1.0 or more. It may be adjusted to 1 or less, more preferably 1.0 or more and 2.0 or less. When "fat / oil / (dextrin + extract)" is within the above range, the size of the oil droplet diameter at the time of dissolving the powdered fat / oil is stable, and the emulsification stability is likely to be enhanced.

In powdered fats and oils, the ratio of the mass of dextrin to the mass of the extract (dextrin / extract) may be preferably adjusted to 20 or more and 7,000 or less, more preferably 40 or more and 1000 or less, and further preferably 300 or more and 1000 or less. .. When the "dextrin / extract" is within the above range, the size of the oil droplet diameter at the time of dissolving the powdered fat is stable, and the emulsification stability is likely to be enhanced.

In powdered fats and oils, the ratio of the mass of the powdered base material to the mass of the extract (powdered base material / extract) may be preferably adjusted to 4 or more and 1000 or less, more preferably 6 or more and 500 or less. When the "powdered base material / extract" is within the above range, the effect of suppressing the return odor of the powdered fat or oil tends to be enhanced.

(Other ingredients)
The powdered fats and oils of the present invention may contain any component as long as the effects of the present invention are not impaired. Examples of such components include components that can be usually blended in powdered fats and oils, and specific examples thereof include antioxidants (tocopherols and the like), excipients, thickeners, preservatives, colorants and the like. These components and contents can be appropriately set according to the effect to be obtained and the like.

Moisture may be contained in the powdered fat or oil, but it may not be contained. When the powdered fat and oil contains water, the content thereof is preferably 5.0% by mass or less with respect to the entire powdered fat and oil.

<Manufacturing method of powdered fats and oils>
The powdered fats and oils of the present invention can be produced by any method known as a method for producing powdered fats and oils.

Examples of the method for producing powdered fats and oils include a method of preparing an emulsion containing an aqueous phase and an oil phase and drying the emulsion. The form of the emulsion is not particularly limited as long as it can prepare powdered fats and oils, and examples thereof include oil-in-water (O / W) emulsions and water-in-water (W / O / W) emulsions. Can be mentioned. The emulsion prepared in the production of the powdered fats and oils of the present invention is preferably an oil-in-water emulsion from the viewpoint of easily improving the storage stability of the powdered fats and oils.
The composition of the emulsion is the same as that of powdered fats and oils, except that the water content is high.

The aqueous phase and the oil phase are obtained by appropriately mixing and stirring the components constituting each phase using a stirrer or the like.

The emulsion is obtained by any method capable of producing an emulsion from the aqueous and oil phases. Examples of such a method include a method of adding an oil phase while stirring an aqueous phase, a method of adding an aqueous phase while stirring an oil phase, a method of simultaneously adding and mixing an aqueous phase and an oil phase, and the like. ..

As a method for drying the emulsion, a usual method capable of drying the water content (that is, reducing the water content) can be used, and examples thereof include spray drying, freeze drying, vacuum drying and the like. Of these, spray drying is preferable from the viewpoints of ease of production and low production cost, and from the viewpoint of difficulty in solidification because the particle size of the obtained powdered fats and oils tends to be uniform.

(Water phase)
The aqueous phase constituting the emulsion contains at least an aqueous solvent (water, etc.) and a water-soluble component (extract (extract of sugar cane extract and / or yeast extract), and dextrin) constituting the powdered oil and fat of the present invention. Is done. When a water-soluble powdered base material is used as the powdered base material, the powdered base material is also included in the aqueous phase.

The composition of the aqueous phase may be set so that the composition of the finally obtained powdered fat or oil satisfies the above requirements, as long as it contains an aqueous solvent and a water-soluble component constituting the powdered fat or oil of the present invention. There is no particular limitation. Since the composition of the aqueous phase can vary greatly depending on the content of the aqueous solvent, the content of each component of the aqueous phase may be set with respect to the total amount of the oil phase (particularly, the oil and fat in the oil phase).

When producing an emulsion, the blending ratio of the aqueous solvent and other raw materials is not particularly limited. For example, in all the components constituting the emulsion, all the raw materials other than the aqueous solvent (extract, dextrin, fats and oils, fats and oils, etc. The content can be in the range of 50 to 200% by mass of the aqueous solvent with respect to 100% by mass of the total amount of the powdered base material and other raw materials.

(Oil phase)
The composition of the oil phase may be set so that the composition of the powdered oil and fat finally obtained satisfies the above requirements, and is not particularly limited as long as the oil and fat are contained. The oil phase may contain components other than fats and oils (oil-soluble components such as an oil-soluble powdered base material).

In the emulsion prepared in the production of the powdered oil and fat of the present invention, the ratio (mass ratio) of the aqueous phase to the oil phase is preferably aqueous phase: oil phase = 21: 4 to 29:21.

<Properties of powdered fats and oils>
The powdered fats and oils of the present invention suppress the return odor even when heated, and the decrease in the yield rate during the production of the powdered fats and oils is also suppressed. Furthermore, the decrease in emulsification stability during dissolution of powdered fats and oils is also suppressed.

(Return odor)
In the present invention, the "return odor" means an offensive odor generated when powdered fats and oils are heated (for example, heated at 121 ° C.). There are various causative substances of the return odor, and examples thereof include 2-acetyl-1-pyrrolin.

The presence or absence and degree of return odor in the powdered fats and oils after heating can be evaluated by the method described in Examples.

The presence or absence and degree of the return odor can also be evaluated by specifying the amount of 2-acetyl-1-pyrrolin produced, which is one of the causative substances of the return odor in the powdered fats and oils after heating, by the following method.
[Method for specifying the amount of 2-acetyl-1-pyrrolin produced]
1 g of a solution obtained by heat-treating an aqueous solution of 10% powdered fats and oils at 121 ° C. for 20 minutes is placed in a vial tube for headspace analysis, and the volatile substances generated when heated at 80 ° C. for 30 minutes are solid-phase. Collect by microextraction (SPME). As the SPME fiber, 50/30 μm DVB / CAR / PDMS manufactured by SUPELCO can be used.
This volatile substance is desorbed by heating at 240 ° C. for 5 minutes at the injection port of a GC / MS device (for example, trade name “GC 7890A MSD 5975C”, manufactured by Agilent Technologies), and the volatile substance is removed by heating in a column for gas chromatography. (For example, trade name "DB-WAX UI", 60 m × 0.25 mm, film thickness 0.5 μm, manufactured by Agilent Technologies).
On a column (heating conditions 40 ° C. 5 minutes → 10 ° C./min → 240 ° C. 20 minutes), the isolated volatile substance is branched into a detector (MS) and an odor device (ODP) for detection. A return odor (popcorn odor) having a column retention time of 19.6 minutes corresponds to 2-acetyl-1-pyrrolin.

(Yield rate)
The yield rate of the powdered fats and oils was determined by the method shown in the examples, based on the mass of the prepared emulsion during the production of the powdered fats and oils (usually during spray drying), the powdered fats and oils actually obtained from the emulsion. It can be evaluated by measuring the mass of. The higher the yield rate, the higher the proportion of powdered fats and oils obtained from the emulsion, which means that the powdered fats and oils can be efficiently produced.

(Emulsification stability during dissolution)
The emulsification stability of powdered fats and oils during dissolution is measured by measuring the median diameter (corresponding to "median diameter (powder)" in the following examples) when powdered fats and oils are dissolved in water by the method shown in Examples. It can be evaluated by that.
The oil droplet diameter (median diameter) when the powdered oil or fat is dissolved in water at 25 ° C. is preferably 2.0 μm or less.

The emulsification stability of the powdered fat and oil during dissolution is the median diameter (corresponding to the "median diameter (powder)" in the following examples) when the powdered fat and oil is dissolved in water by the method shown in the example, and the powder. It can also be evaluated by comparing with the median diameter (corresponding to the "median diameter (liquid)" in the following examples) of the emulsified liquid (emulsified liquid before spray drying) before preparing the fat and oil.
For example, the difference (absolute value) between the median diameter when the powdered fat and oil is dissolved in water and the median diameter of the emulsion before preparing the powdered fat and oil is preferably 2.0 or less, more preferably 1.0 or less. Preferably, 0.3 or less is even more preferable. When the difference in median diameter is within the above range, it means that the emulsification stability of the powdered fat is good.

The oil droplet diameter (median diameter) of the emulsified liquid (emulsified liquid before spray drying) before preparing the powdered fat is preferably 1.0 μm or less.

<Use of powdered fats and oils>
The powdered fats and oils of the present invention can be blended and used in any beverage, food, or the like. Foods and the like that can contain the powdered fats and oils of the present invention include coffee, enteral nutritional supplements, jellies, yogurts, soups (corn potage, etc.), sauces, fried batters, snack side dishes, marine products, livestock meat products, and mixes. Examples include flour, confectionery (cookies, etc.), bread making, and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

<Making powdered fats and oils>
Based on the following method, an oil-in-water emulsion containing an aqueous phase and an oil phase was prepared, and the oil-in-water emulsion was used to prepare a powdered fat or oil whose final composition is shown in the table below. In the table, the unit of the values in the items of "fat and oil", "dextrin", "powdered base material", "emulsifier", "antioxidant", "masking agent", and "total" is "mass%". Is.
In the table, "component 2 / component 4" means the ratio of the mass of dextrin to the mass of the masking agent. "Component 1 / (component 2 + component 4)" means the ratio of the mass of fats and oils to the total mass of dextrin and masking agent. “Component 3 / component 4” means the ratio of the mass of the powdered base material to the mass of the masking agent.

<Raw material for powdered fats and oils>
The details of the materials used in the table are as follows.

(Fat and oil)
A: Linseed oil B: Fish oil C: Rapeseed oil D: Palm oil E: Palm hardened oil

(dextrin)
A: Dextrin (DE11), product name "Paindex # 2", manufactured by Matsutani Chemical Industry Co., Ltd. B: Dextrin (DE8), product name "Biandex BH", manufactured by Showa Sangyo Co., Ltd. C: Dextrin (DE29), product Name "Corn Syrup", Showa Sangyo Co., Ltd. D: Dextrin (DE17-21), Product Name "NSD700", Sanei Saccharification Co., Ltd. E: Dextrin (DE4), Product Name "Paindex # 100", Matsutani Chemical Industry Made by Co., Ltd.

(Powdered base material)
A: Sodium casein B: Sodium octenyl succinate Starch C: Pea protein

(emulsifier)
A: Glycerin fatty acid ester B: Lecithin

(Antioxidant)
Mixed tocopherol

(Masking agent)
A: Sugar cane extract, trade name "MSX-100", manufactured by Mitsui Sugar Co., Ltd. (effective content 10% by mass)
B: Yeast extract, trade name "Azilex NH", manufactured by Kojin Life Science Co., Ltd. (effective content 100% by mass)
C: Sake lees extract, product name "Sake Kaori no Hana", manufactured by Riken Vitamin Co., Ltd. D: Agave inulin, product name "organic agave inulin", manufactured by Almatera Co., Ltd. (effective content 100% by mass)

In the table, the numerical values in the upper row described in the section of "masking agent" are the amounts of each masking component contained in the masking agent (from the total amount of all the components contained in the masking agent, other than the masking components contained in the masking agent. The amount excluding the components (excipients, etc.)) is shown. The numerical value in the lower row (the numerical value in parentheses) indicates the amount of the masking agent mixed in the powdered fat (the total amount of all the components contained in the masking agent).

<Manufacturing method of powdered fats and oils>
The components constituting the aqueous phase (dextrin, masking agent, powdered base material, water) and the components constituting the oil phase (oils and fats, emulsifier, antioxidant) are stirred at 6000 rpm for 10 minutes, and then a pressure homogenizer is used. It was homogenized at a pressure of 200 kgf / cm ² to obtain an emulsion (oil-in-water emulsion).
The obtained emulsion was spray-dried (inlet temperature 180 to 220 ° C.) at a flow rate of 25 ml / min using a nozzle-type spray dryer to obtain powdered fats and oils having a water content of about 1% by mass.

<Evaluation of powdered fats and oils>
Various characteristics of each of the obtained powdered fats and oils were evaluated by the following methods.

(Oil drop diameter (median diameter))
Laser diffraction of the oil droplet diameter (median diameter) of the emulsion before spray drying and the oil droplet diameter (median diameter) when the powdered oil and fat obtained after spray drying of the emulsion is dissolved in water at 25 ° C. It was measured by a formula particle size distribution measuring device (trade name "SALD-2300", manufactured by Shimadzu Corporation). The results are shown in the "Oil Drop Diameter" section of the table below.
In the table, the unit of oil droplet diameter (median diameter) is "μm".
In the table, "diameter (liquid)" means the oil droplet diameter (median diameter) of the emulsion before spray drying. "Diameter (powder)" means the diameter of oil droplets (median diameter) when powdered fats and oils are dissolved.

In addition, the oil droplet diameter (median diameter) when the powdered oil and fat was dissolved was evaluated based on the following criteria. The results are shown in the "Diameter evaluation" section in the table below.
⊚: The median diameter (powder) is less than 1.0 μm.
◯: The median diameter (powder) is 1.0 μm or more and less than 2.0 μm.
X: The median diameter (powder) is 2.0 μm or more.

(Yield)
Each powdered fat was dissolved in water to prepare 700 ml of an emulsion (solid content 50%). Each emulsion was sent at a flow rate of 35 ml / min and spray-dried under the conditions of an inlet temperature of 180 ° C. and an outlet temperature of 100 ° C. After spray-drying, the yield (the amount of emulsion that was spray-dried into powdered fats and oils) was calculated from the amount of sample collected in the tote bag, and evaluated according to the following criteria. The results are shown in the "Yield" section of the table below.
⊚: Yield 60% or more ○: Yield 50% or more and less than 60% Δ: Yield 30% or more and less than 50% ×: Yield less than 30%

(Return odor)
An aqueous solution prepared by dissolving 10% of each powdered fat was prepared, heat-treated at 121 ° C. for 20 minutes, and allowed to stand at 10 ° C. for 3 hours. Next, the return odor derived from the powdered fats and oils when each aqueous solution was contained in the mouth was evaluated by 20 panels.
Specifically, powdered fats and oils were compared with each other using the following combinations, the number of people who answered that "return odor was suppressed" was calculated, and evaluation was made based on the following criteria. The results are shown in the "Returning Odor" section of the table below.

[Comparison target of powdered fats and oils in evaluation of return odor]
Examples 1 to 6, Examples 8, 9, 11: Comparison with Comparative Example 1.
Example 7: Compared with Comparative Example 2.
Example 10: Compared with Comparative Example 3.
Example 12: Compared with Comparative Example 4.
Example 13: Compared with Comparative Example 5.
Example 14: Compared with Comparative Example 6.
Example 15: Compared with powdered fats and oils having the same composition as that of Example 15 except that the masking agent was not contained.
Example 16: Compared with Comparative Example 7.
Example 17: Compared with Comparative Example 8.
Example 18: Compared with Comparative Example 9.
Examples 19 and 20: Compared with Comparative Example 11.

[Evaluation criteria for return odor]
⊚: Of the 20 panels, more than 15 answered that the return odor was suppressed.
◯: Of the 20 panels, 10 to 14 answered that the return odor was suppressed.
Δ: Of the 20 panels, 8 to 9 answered that the return odor was suppressed.
X: Of the 20 panels, less than 8 responded that the return odor was suppressed.

The evaluation panel for evaluating the return odor was selected as follows.
Twenty sets of powdered fats and oils having different flavors were prepared, a one-to-two point test method (duo-trio test: a total of three samples of two types were prepared, and one of the two types of samples was presented as a standard sample. A method of selecting the same sample as the standard sample) was performed, and those with a correct answer rate of 70% or more were selected.
In conducting the evaluation of the return odor, discussions were held in advance for the entire panel, and the characteristics of each evaluation item were adjusted to give each panel a common understanding. In addition, in order to eliminate the bias of the panel in the sensory evaluation and improve the accuracy of the evaluation, the test plot number and contents of the sample were presented at random without notifying the panel.

(comprehensive evaluation)
Based on the three evaluation results (oil droplet diameter (median diameter), yield, and return odor when powdered fats and oils were dissolved), a comprehensive evaluation was performed according to the following criteria. The results are shown in the "Comprehensive Evaluation" section of the table below.
⊚: All three evaluation results are ◎.
◯: All three evaluation results are ◯ or more (that is, ◯ or ◎), and the number of ◎ is less than 3.
X: One or more of the three evaluation results are x.

As shown in the table, the powdered fats and oils containing dextrin and a predetermined amount of sugar cane extract or yeast extract suppressed the return odor due to heating. Such an effect was not found that the blending amounts of the sugar cane extract and the yeast extract were outside the range specified in the present invention.

The powdered fats and oils satisfying the requirements of the present invention not only suppressed the return odor due to heating, but also suppressed the decrease in the yield rate during the production of the powdered fats and oils.

Further, the powdered fat and oil satisfying the requirements of the present invention had good emulsification stability because the median diameter when the powdered fat and oil was dissolved in water was less than 2.0 μm.

On the other hand, even if sake lees extract or agave inulin, which is known to have a masking effect similar to sugar cane extract and yeast extract, was added, the return odor due to heating was not suppressed. Although not shown in the data, even if the amount of sake lees extract or agave inulin was increased, the effect of suppressing the return odor was hardly observed, and the yield rate during the production of powdered fats and oils was significantly reduced.

<Making and evaluation of cookies>
Using the powdered fats and oils of Example 10, Example 17, Comparative Example 3, or Comparative Example 8, ice box cookies were prepared based on the following formulation and method, and the return odor thereof was evaluated.

(Mixed ice box cookies)
Shortening 135g
White sugar 120g
Whole egg 75g
Powdered fats and oils 60g
Soft flour 300g

(How to make ice box cookies)
Shortening and white sugar were put into a mixing ball and mixed with a beater. After adding whole eggs little by little, powdered fats and oils and cake flour were further added and mixed to obtain a cookie dough. The obtained dough was retarded in a refrigerator for 1 hour, molded into a round shape, and allowed to stand in a freezer. The cookie dough was sliced to a thickness of 10 mm and baked in an oven. Using two top plates, the upper tier was set to 180 ° C. and the lower tier was set to 150 ° C. and baked for 16 minutes to obtain an ice box cookie.

(Evaluation of return odor)
Regarding the return odor of the ice box cookie, the return odor of the ice box cookie containing each powdered oil and fat at the time of eating was evaluated based on the following combinations and criteria.

[Comparison target of ice box cookies in evaluation of return odor]
Example 10: Compared with Comparative Example 3.
Example 17: Compared with Comparative Example 8.

[Evaluation criteria for return odor]
⊚: Of the 20 panels, more than 15 answered that the return odor was suppressed.
◯: Of the 20 panels, 10 to 14 answered that the return odor was suppressed.
Δ: Of the 20 panels, 8 to 9 answered that the return odor was suppressed.
X: Of the 20 panels, less than 8 responded that the return odor was suppressed.

(result)
The ice box cookies containing the powdered fats and oils of Example 10 or Example 17 were all evaluated as ⊚.

<Making and evaluation of corn potage>
Using the powdered fats and oils of Example 16, Example 17, Comparative Example 7, or Comparative Example 8, a corn potage was prepared based on the following formulation and method, and the return odor thereof was evaluated.

(Mixed corn potage)
Canned sweet corn 200 parts by mass Milk 200 parts by mass Powdered oil 5 parts by mass Salt A little

(How to make corn potage)
Each component described in the above formulation was mixed and heated to 80 ° C. with stirring (5000 rpm, 10 minutes) with a homomixer to prepare a corn potage. Then, it was preheated in a water bath at 85 ° C. for several minutes. The corn potage was filled in a medium bottle and then autoclaved (121 ° C., 20 minutes).

(Evaluation of return odor)
Regarding the return odor of the corn potage, the return odor of the corn potage containing each powdered oil and fat at the time of eating was evaluated based on the following combinations and criteria.

[Comparison target of corn potage in evaluation of return odor]
Example 16: Compared with Comparative Example 7.
Example 17: Compared with Comparative Example 8.

[Evaluation criteria for return odor]
It is the same as that in the above <cookie preparation and evaluation>.

(result)
The corn potage containing the powdered oil and fat of Example 16 or Example 17 was evaluated as ⊚.

<Coffee making and evaluation>
Using the powdered fats and oils of Example 16, Example 17, Comparative Example 7, or Comparative Example 8, coffee was prepared based on the following formulation and method, and the return odor thereof was evaluated.

(Coffee adjustment liquid formulation)
Instant coffee 20% by mass
80% by mass of water
(Coffee mix)
Coffee adjustment liquid 5.00% by mass
Granulated sugar 6.00% by mass
Powdered fats and oils 1.00% by mass
P-1670 (* 1) 0.050% by mass
Poem B-15V (* 2) 0.03% by mass
Sodium casein 0.050% by mass
Water 87.870% by mass
(* 1) Sucrose palmitic acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd.)
(* 2) Glycerin succinate fatty acid ester (manufactured by RIKEN Vitamin Co., Ltd.)

(How to make coffee)
Instant coffee was dissolved in hot water and adjusted to pH 6.8 with disodium hydrogen phosphate and sodium hydrogen carbonate to obtain a coffee adjusting solution.
Each of the above components other than the coffee adjusting solution was put in hot water at 60 ° C. and pre-emulsified with a homomixer (5000 rpm, 10 min). A coffee adjusting solution was mixed with the obtained preliminary emulsified solution and stirred (targeting about 1.2 to 1.4 final coffee Brix). The obtained stirred product was homogenized by applying a high pressure homogenizer (15 MPa / 4 MPa, 2 passes). Then, it was preheated in a water bath at 85 ° C. for several minutes. After filling the coffee into a medium bottle, it was autoclaved (121 ° C., 20 minutes).

(Evaluation of return odor)
Regarding the return odor of coffee, the return odor of coffee containing each powdered oil and fat at the time of eating was evaluated according to the following combinations and criteria.

[Comparison target of coffee in evaluation of return odor]
Example 16: Compared with Comparative Example 7.
Example 17: Compared with Comparative Example 8.

[Evaluation criteria for return odor]
It is the same as that in the above <cookie preparation and evaluation>.

(result)
The coffee containing the powdered fats and oils of Example 16 or Example 17 was evaluated as ⊚.

Claims (4)

A powdered fat or oil containing an extract, dextrin, a fat or oil, and a powdered base material.
The extract is a sugar cane extract and / or a yeast extract.
The total amount of the extract is 0.001% by mass or more and 1.10% by mass or less with respect to the total amount of the powdered fats and oils.
Powdered fats and oils. The powdered fat or oil according to claim 1, wherein the ratio of the mass of the dextrin to the mass of the extract is 20 or more and 7,000 or less. The powdered fat or oil according to claim 1 or 2, wherein the ratio of the mass of the fat or oil to the total mass of the dextrin and the mass of the extract is 0.7 or more and 3.5 or less. The powdered fat or oil according to any one of claims 1 to 3, wherein the ratio of the mass of the powdered base material to the mass of the extract is 4 or more and 1000 or less.