JP2023169928A - Powdered fats and oils and foods and drinks using the same - Google Patents

Abstract

[Problem] To provide a powdered oil and fat that has a good raw milk feeling when eating or drinking it, and to provide food and drink products using the same. [Solution] The powdered oil and fat of the present invention is characterized in that it contains oil and fat and an undried milk-derived material containing whey protein, and the blended amount of the oil and fat is 40% by mass or more based on the total amount of the powdered oil and fat. There is. [Selection diagram] None

Description

The present invention relates to powdered oils and fats and foods and drinks using the same.

Powdered oils and fats are used for the purpose of imparting a desired flavor to foods and drinks, for example, by blending them into beverages such as coffee, or using them as seasoning materials for foods such as soups and confectionery and breads.

Conventionally, it is known that powdered products such as coffee creamer have an oil content of 20 to 35% by mass, but the oil content of powdered oils and fats used in food products has a white color that has a function for the application, for example, as a material for drinks etc. A higher oil content is required from the viewpoints of imparting color, richness with fats and oils, increasing calorie intake, and improving the dough and texture of confectionery and bread.

In recent years, there has been a demand for powdered oils and fats made from oils and fats with little flavor, such as vegetable oils, to have a natural milk flavor. It is required that the raw milk texture felt by the top (top) is good.

Conventionally, it has been known that sodium caseinate derived from milk is used in powdered fats and oils for the purpose of powdering, dispersion stabilization, etc. (Patent Document 1), but flavor cannot be imparted to it. In order to impart flavor, a technique using dried milk-derived materials such as whey powder and buttermilk powder has been proposed (Patent Document 2), but the raw milk sensation that is initially felt when eating or drinking is not sufficient. , there was room for improvement.
Furthermore, techniques have been proposed that use concentrated milk (Patent Document 3), whole milk, skim milk, etc. (Patent Document 4) in coffee creamers.

Japanese Patent Application Publication No. 2002-294275 JP2009-278896A Japanese Patent Application Publication No. 2014-221033 Special table 2017-520266 publication

The coffee creamers of Patent Documents 3 and 4 use the above-mentioned components in conventional formulations with a small amount of oil and fat, but no technical studies have been conducted on powdered oil and fat with a high oil content. If the oil content in the powdered fat is low, the richness will be insufficient, so even if the above-mentioned ingredients are used, a product with a satisfying initial raw milk taste cannot be obtained.

The present invention has been made in view of the above-mentioned circumstances, and an object of the present invention is to provide a powdered oil and fat that has a good raw milk feeling when eating or drinking it, and foods and drinks using the same.

In order to solve the above problems, the present inventors conducted intensive studies and found that by incorporating an undried milk-derived material containing whey protein in a formulation with a large amount of oil and fat, it is possible to obtain a product that cannot be obtained with a dried milk material. The inventors discovered that the raw milk sensation felt at the beginning is more pronounced, and have completed the present invention.

That is, the powdered oil and fat of the present invention is characterized in that it contains an undried milk-derived material containing oil and fat and whey protein, and the amount of the oil and fat blended is 40% by mass or more based on the total amount of the powdered oil and fat.
The food and drink products of the present invention contain the powdered oil and fat described above.

The powdered oil and fat of the present invention and food and drink products using the same have a good raw milk taste that is initially felt when eating or drinking.

Specific embodiments of the present invention will be described below.
(Powdered oil)
The powdered fat and oil of the present invention is blended with an undried milk-derived material containing fat and oil and whey protein, and the amount of the fat and oil blended is 40% by mass or more with respect to the total amount of the powdered fat and oil.

The fats and oils used in the powdered fats and oils of the present invention are mainly intended for compositions in which triglycerides account for almost the entire composition, like conventional edible fats and oils. Triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglyceride represent the positions where fatty acids are bound. The fat or oil may contain trisaturated triglyceride (SSS) in which saturated fatty acid S is bonded to all of the 1st, 2nd, and 3rd positions, and one molecule of glycerol contains two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid. The disaturated triglyceride to which fatty acid U is bound may include a symmetrical triglyceride (SUS) in which saturated fatty acid S is bound to the 1st and 3rd positions, and unsaturated fatty acid U is bound to the 2nd position. It may also contain an asymmetric triglyceride (SSU, USS) in which saturated fatty acid S is bound to the 2nd position, or 2nd and 3rd positions, and unsaturated fatty acid U is bound to the 3rd or 1st position. Furthermore, it may contain diunsaturated triglycerides (SUU, UUS, USU) in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S are bonded to one molecule of glycerol, and the first, second, and third positions are may contain triunsaturated triglyceride (UUU) to which unsaturated fatty acid U is bonded. Here, the saturated fatty acids S are all saturated fatty acids contained in fats and oils. Saturated fatty acids S include, but are not particularly limited to, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), and palmitic acid. (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), and the like. In addition, the numerical notation in parentheses of the above-mentioned saturated fatty acid means the number of carbon atoms of the fatty acid. Unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. Moreover, the two or three unsaturated fatty acids U bonded to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. Unsaturated fatty acids U are not particularly limited, but include, for example, myristoleic acid (14:1), palmitoleic acid (16:1), hyragonic acid (16:3), oleic acid (18:1), linoleic acid ( 18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), ceracoleic acid (24:1), and the like. In addition, in the numerical notation in parentheses for the above unsaturated fatty acids, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds.

The fats and oils used in the powdered fats and oils of the present invention are not particularly limited, but include, for example, coconut oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, and olive oil. , vegetable oils and fats such as sesame oil, shea butter, monkey fat, mango oil, illipe butter, and cacao butter; animal fats and oils such as pork fat (lard), beef tallow, milk fat, and fish oil; their fractionated oils; and processed oils (hardened). and those subjected to one or more of the transesterification reactions). Among these, coconut oil, palm kernel oil, their fractionated oils, and processed oils (those treated with one or more of hardening and transesterification reactions) are preferred because they provide a refreshing flavor.

In the powdered fat and oil of the present invention, the blending amount of the fat and oil is 40% by mass or more based on the total amount of the powdered fat and oil. When the blending amount of fats and oils is 40% by mass or more, by blending the undried milk-derived material containing whey protein, the raw milk feeling that is first felt when eating or drinking is improved, coupled with the richness.

The blending amount of fats and oils is not particularly limited as long as it is 40% by mass or more, but it can be set as appropriate depending on the purpose, for example, within the range of 40 to 90% by mass based on the total amount of powdered fats and oils. In terms of the effect on the flavor of the fat and oil and the effective imparting of a cloudy feeling after redissolution, it is preferably more than 40% by mass, more preferably 45% by mass or more, based on the total amount of powdered fat. More preferably, it is 50% by mass or more. In addition, in order to maintain a good emulsified state and sufficiently exhibit the dispersion effect of oil droplets, the content is preferably 90% by mass or less, more preferably 85% by mass or less, and 80% by mass or less. is more preferable, and particularly preferably 75% by mass or less.

The powdered oil or fat of the present invention may or may not contain trans fatty acids as constituent fatty acids, but when the amount of trans fatty acids ingested increases, the amount of LDL cholesterol in the blood may increase. Therefore, in order to easily suppress this, in the present invention, the content of trans fatty acids in the constituent fatty acids of fats and oils is preferably 10% by mass or less based on the total mass of the constituent fatty acids of fats and oils, and 5% by mass or less. % or less, and most preferably 3% by mass or less. The content of trans fatty acids in fats and oils is measured by gas chromatography (Standard Oil and Fat Analysis Test Methods (Japan Oil Chemists' Society) "2.4.4.3-2013 Trans fatty acid content (capillary gas chromatography method)") The content of trans fatty acids can be calculated by the area ratio with an internal standard substance (heptadecanoic acid) whose addition amount is known.

The undried milk-derived material containing whey protein used in the powdered fat and oil of the present invention is a dairy product that is not dried during the manufacturing process, and "containing whey protein" refers to a material that is not derived from casein precipitate. means. Here, casein precipitate mainly refers to casein precipitated and coagulated from skim milk using rennet or acid, and separated from whey. Specific examples of this undried milk-derived material include the following.
(1) Concentrated raw milk, milk, special milk, or raw buffalo milk, and concentrated products with added sugars such as sucrose. Examples of undried milk-derived materials containing whey protein include: Examples include concentrated milk, evaporated milk, and sweetened condensed milk.
(2) Raw milk, cow milk, special milk, or raw buffalo milk from which components other than milk fat have been removed. Examples of milk-derived materials include fresh cream and the like.
(3) Concentrated raw milk, milk, special milk, or raw buffalo milk from which the milk fat has been removed, or concentrated by adding sugar such as sucrose.The milk fat is separated by centrifugation, etc. Examples of undried water-soluble milk-derived materials containing such whey proteins that have undergone a process include skim milk, skim concentrated milk, unsweetened skim milk, and sweetened skim milk.
(4) Milk, buttermilk, cream, or a mixture of these, with almost all or part of the protein coagulated using an enzyme or other coagulant, from which a portion of the whey has been removed, or aged or products manufactured from milk, etc. as a raw material using manufacturing techniques that include the coagulation effect of proteins, and which have the same chemical, physical, and sensory properties as above. It is made by separating part of the whey from the curdled milk, and the whey protein remains. Examples of such undried water-soluble milk-derived materials containing whey protein include cheese (natural cheese, processed cheese, etc.).
(5) Milk or milk containing an equivalent or higher non-fat milk solid content is fermented with lactic acid bacteria or yeast and made into paste or liquid form, or frozen. Examples of milk-derived materials include fermented milk and the like.

Among these, skim concentrated milk, concentrated milk, cream, whey cheese, and natural cheese are preferable, and skim concentrated milk and natural cheese are more preferable, since they have a better initial (top) raw milk texture.

The moisture content of the undried milk-derived material containing whey protein is preferably 15% by mass or more, more preferably 20% by mass or more based on the total amount of the milk-derived material. Further, it is preferably 95% by mass or less.
In the undried milk-derived material containing whey protein, the amount of protein is preferably 1% by mass or more based on the total amount of solid content excluding water from the milk-derived material. Moreover, it is preferably 45% by mass or less.
The amount of lipid in the undried milk-derived material containing whey protein is preferably 0.1% by mass or more, more preferably 0.2% by mass based on the total amount of solid content excluding water from the milk-derived material. That's all. Further, it is preferably 95% by mass or less.
In the undried milk-derived material containing whey protein, the amount of carbohydrates is preferably 2% by mass or more based on the total amount of solid content excluding water from the milk-derived material. Further, it is preferably 80% by mass or less.

The amount of the undried milk-derived material containing whey protein in the powdered fat and oil of the present invention is not particularly limited, but is, for example, 0.001 to 90% by mass as a solid content based on the total amount of the powdered fat or oil. In terms of flavor, from the point of improving the initial (top) raw milk feel, it is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.04% by mass or more, and 0.08% by mass. The above is particularly preferable. Further, from the viewpoint of suppressing an increase in the redissolved particle size, the content is preferably 90% by mass or less, more preferably 40% by mass or less, even more preferably 20% by mass or less, and particularly preferably 10% by mass or less. The solid content here refers to the milk-derived material with water removed.

In the powdered fat of the present invention, the mass ratio of the solid content of the undried milk-derived material containing whey protein to the fat (solid content of the undried water-soluble milk-derived material/fat) is 0.01×10 ^-2 ~ 150×10 ⁻² is preferable. From the viewpoint of reducing the standard deviation of the median particle size during redissolution of powdered fats and oils and suppressing an increase in the redissolved particle size after long-term storage of powdered fats and oils, it is preferably 150 x 10 ^-2 or less, and 30 x 10 ^-2 The following is more preferable, 20×10 ⁻² or less is even more preferable, and 10×10 ⁻² or less is most preferable. From the point of view of further improving the raw milk texture, it is preferably 0.01 x 10 ^-2 or more, more preferably 50 x 10 ^-2 or more, even more preferably 80 x 10 ^-2 or more, and most preferably 110 x 10 ^-2 or more. 0.01 x 10 ^- from the point that it can reduce the standard deviation of the median particle size when redissolving the powdered fat, suppress the increase in the redissolved particle size after long-term storage of the powdered fat, and improve the raw milk texture. ² to 30.0×10 ⁻² is preferable, 0.10×10 ⁻² to 20.0×10 ⁻² is more preferable, and 0.15×10 ⁻² to 10.0×10 ⁻² is even more preferable. The solid content here refers to the milk-derived material with water removed.

Furthermore, the powdered oil and fat of the present invention can be blended with a dried milk-derived material containing whey protein. By blending dried milk-derived materials containing whey protein, it is possible to reduce the standard deviation of the particle size when powdered fats and oils are redissolved, so even after long-term storage, redissolved particles of powdered fats and oils The increase in diameter can be suppressed, and the milky taste from the middle to the end can be improved.

In the dried milk-derived material containing whey protein, "containing whey protein" refers to one that is not derived from casein precipitate. Here, casein precipitate mainly refers to casein precipitated and coagulated from skim milk using rennet or acid, and separated from whey. Concentrated milk proteins that are concentrated through filtration contain whey proteins as well as casein, but casein alone does not provide a milky texture from the middle to the last.

Dried milk-derived materials containing whey protein include raw milk, milk, special milk, or raw buffalo milk, a process in which milk fat is removed by centrifugation, fermentation with lactic acid bacteria, or fermentation with enzymes or acids in milk. It includes a process of adding whey to separate whey, or a process of combining these with concentration by filtration, and finally removing almost all of the water and turning it into a powder.

Dried milk-derived materials containing whey protein are not particularly limited, but include, for example, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey cheese (WC) powder, whey protein concentrate ( WPC) powder, whey protein isolate (WPI), buttermilk powder, total milk protein powder, etc. Among these, protein-concentrated whey powder, whey powder, and buttermilk powder are preferred, and protein-concentrated whey powder and buttermilk powder are more preferred, from the viewpoint of improving the milky feel from the middle to the last.

The moisture content of the dried milk-derived material containing whey protein is preferably less than 15% by mass, more preferably 10% by mass or less, and still more preferably 5% by mass or less based on the total amount of the milk-derived material.

The blending amount of the dried milk-derived material containing whey protein in the powdered fat and oil of the present invention is not particularly limited, but from the point of view of improving the milky flavor from the middle to the last, with respect to the total amount of the powdered fat and oil, The solid content is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.5% by mass or more, and particularly preferably 0.8% by mass or more. Further, from the viewpoint of suppressing an increase in the redissolved particle size, the content is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 11% by mass or less. The solid content here refers to the milk-derived material with water removed.

The mass ratio of the solid content of the undried milk-derived material containing whey protein to the solid content of the dried milk-derived material containing whey protein in the powdered oil and fat of the present invention (solid content of the undried milk-derived material / The solid content of the dried milk-derived material is preferably 0.01 to 900. From the point of view of reducing the standard deviation of the median particle size during redissolution of powdered fats and oils and suppressing an increase in the redissolved particle size after long-term storage of powdered fats and oils, it is preferably 900 or less, more preferably 20 or less, and 15 or less. More preferably, 10 or less is most preferable. From the point of view of further improving the raw milk texture, the ratio is preferably 0.01 or more, and more preferably 0.09 or more. The solid content here refers to the milk-derived material with water removed.

In addition to the above-mentioned components, the powdered oil and fat of the present invention can preferably contain at least one of proteins, carbohydrates, and emulsifiers.

Proteins enhance the dispersibility of oil droplets and function as emulsion stabilizers. The powdered fat of the present invention is coarsened while maintaining the oil droplets of the oil-in-water emulsion during production, but maintains a structure in which fine oil droplets are dispersed due to protein. Further, the protein and the carbohydrate function as a powdered base material, and the powdered fat or oil of the present invention after drying has a shape in which the fat or oil is covered (encapsulated) with the powdered base material. Emulsifiers can further improve the dispersibility and stability of oil droplets.

The proteins contained in the undried or dried milk-derived materials containing whey proteins described above can also contribute to the above functions, but the above functions can be achieved by blending other proteins. I can fully demonstrate my abilities.

The above-mentioned proteins are not particularly limited, but include, for example, milk proteins other than undried milk-derived materials containing the above-mentioned whey proteins, dried milk-derived materials containing whey proteins, soybean proteins, pea proteins, broad bean proteins, and rice. Examples include protein, wheat protein, collagen, gelatin, and the like. Further, decomposition products of proteins such as these can be used, and in the present invention, the decomposition products of the above proteins are also referred to as proteins. These may be used alone or in combination of two or more.

As the protein, milk proteins other than the above-mentioned undried milk-derived materials and dried milk-derived materials can be preferably used. Milk protein is a protein derived from milk such as cow's milk. Approximately 80% by mass of the milk-derived protein is casein, and the remaining 20% by mass is occupied by whey protein. Examples of milk proteins include, but are not particularly limited to, sodium caseinate, potassium caseinate, acid casein, rennet casein, and milk peptides that are decomposed products thereof. Among these, casein-derived milk protein is preferred, and as the casein-derived milk protein, sodium caseinate, potassium caseinate, acid casein, and casein hydrolyzate (milk peptide) are preferred.

The blending amount of the protein in the powdered oil and fat of the present invention is not particularly limited depending on the type and amount of the undried milk-derived material and the dried milk-derived material, but for example, when casein-derived milk protein is used. From the viewpoint that the viscosity of the emulsion before dry powdering does not become too high and a good powdered fat can be obtained, the amount is preferably 30% by mass or less, more preferably 20% by mass or less, based on the total amount of powdered fat. It is more preferably 10% by weight, particularly preferably 1.5% to 6% by weight, and most preferably 2.5% to 6% by weight.

The above carbohydrates are not particularly limited, but include, for example, monosaccharides such as glucose, fructose, galactose, and mannose, disaccharides such as lactose, sucrose, maltose, and trehalose, trisaccharides such as maltotriose, and maltopentaose. Examples include polysaccharides such as tetrasaccharides, oligosaccharides, dextrins, and starches, polysaccharides thickening, and sugar alcohols. These may be used alone or in combination of two or more. Among these, disaccharides, trisaccharides, and polysaccharides are preferable, and dextrin is more preferable since powdered fats and oils with good dispersibility can be obtained.

Dextrin is a partially hydrolyzed starch obtained by chemically or enzymatically reducing the molecular weight of starch, and commercially available products can be used. Examples of starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat. Specific examples of the dextrin include starch syrup, powdered candy, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and indigestible dextrin. The DE of the dextrin is not particularly limited, but may be from 5 to 40, preferably from 10 to 35, since the viscosity of the emulsion before drying and powdering does not become too high and a good powdered fat or oil can be obtained. DE (Dextrose Equivalent) is an indicator of the chain length of glucose residues, which are the constituent units of dextrin, and is a value indicating the content (%) of reducing sugars in dextrin. The larger the value, the shorter the dextrin chain length. The DE value can be measured by the Willstetter-Schudel method.

Examples of starches include carboxymethyl starch made from potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca, etc., and etherified from these raw materials. , hydroxypropyl starch, esterified starch phosphate, starch octenylsuccinate, starch acetate, starch treated with moist heat, starch treated with acid, starch treated with crosslinking, starch treated with gelatinization, and the like.

Examples of the thickening polysaccharide include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, and the like.

The amount of carbohydrates in the powdered oil and fat of the present invention is not particularly limited, but an amount of oil or fat of 40% by mass or more provides good powdering properties and provides a good raw milk taste when eaten or drunk. From this point of view, the content is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and particularly preferably 8% by mass or more, based on the total amount of powdered fat or oil. Further, it is preferably 58% by mass or less, more preferably 55% by mass or less, even more preferably 53% by mass or less, and particularly preferably 50% by mass or less.

The emulsifier is not particularly limited, but includes, for example, lecithin, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, glycerin organic acid fatty acid ester (diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, etc.) , polyglycerol fatty acid ester), polyglycerol condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, calcium stearoyl lactate, and the like. These emulsifiers may be used alone or in combination of two or more.

The amount of the emulsifier is not particularly limited, but from the viewpoint of maintaining emulsion stability during production, storage, and use of the powdered oil and fat, it is preferably 0.05% by mass or more based on the total amount of the oil and fat. It is more preferably 0.5% by mass or more, even more preferably 1.5% by mass or more, and particularly preferably 2.5% by mass or more. In addition, from the viewpoint of suppressing the occurrence of astringency caused by the emulsifier, it is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less based on the total amount of fats and oils. It is preferably 10% by mass or less, particularly preferably 10% by mass or less.

The powdered oil and fat of the present invention may contain other components other than the above-mentioned components within a range that does not impair the effects of the present invention. Such other ingredients are not particularly limited, but include, for example, antioxidants that suppress the deterioration of fats and oils, phosphates that increase dispersibility when redissolving when milk proteins are blended, coloring agents, and flavors. etc.

(Method for producing powdered oil and fat)
The method for producing the powdered oil and fat of the present invention is not particularly limited. Preferably, the powdered oil of the present invention is prepared by preparing an oil-in-water emulsion by blending the oil, an undried milk-derived material containing whey protein, water, and other components as necessary. It can be manufactured by dry powdering an emulsion.

As a method for drying and powdering the oil-in-water emulsion, generally known spray drying methods, vacuum freeze-drying methods, vacuum drying methods, etc. can be used. Among these, spray-dried powder oils and fats obtained by a spray-drying method are preferred.

An oil-in-water emulsion can be prepared by mixing an aqueous phase and an oil phase containing oil or fat. For example, it can be prepared by the following emulsification step and homogenization step.

In the emulsification process, each raw material is put into a stirring tank of an emulsifier and mixed by stirring. The blending ratio of water and other raw materials is not particularly limited, but for example, raw materials containing oils and fats, and undried milk-derived materials including whey protein (and also include other ingredients if they are blended). may be blended in the range as described above, and the total amount of water may be 50 to 200 parts by mass relative to 100 parts by mass. The procedure for blending each raw material is not particularly limited, but for example, when blending undried milk-derived materials containing whey protein, dried milk-derived materials containing whey protein, proteins, carbohydrates, etc. After dispersing water-soluble components in water at room temperature and stirring while heating, or dispersing and stirring the water-soluble components in heated water to completely dissolve them and make them into an aqueous phase, a homomixer installed in a stirring tank is used. The heated and dissolved oil phase can be added dropwise to emulsify while stirring with a stirring device such as the above. When an emulsifier is added, the oil-soluble emulsifier is usually added to the oil phase, and the water-soluble emulsifier is added to the water phase.

In the homogenization step, the emulsion obtained in the emulsification step is supplied to a pressure homogenizer to reduce the size of oil droplets. For example, a commercially available pressure homogenizer can be used to homogenize the oil by applying a pressure of about 30 to 250 kgf/cm ² to refine the size of the oil droplets. Note that a heat sterilization step may be provided before drying and powdering.

Next, when drying and powdering is performed by a spray drying method, the homogenized emulsion is supplied to the inlet of a spray dryer using a high-pressure pump, and high-temperature hot air is blown into the tank of the spray dryer from above. The spray-dried powder is deposited at the bottom of the tank. As the spray dryer, for example, a rotary atomizer type or a nozzle type spray dryer can be used. Since the spray-dried powder is deposited at the bottom of the tank of the spray dryer, powdered fats and oils can be produced by taking out the powder.

Since the powdered oil and fat of the present invention is an encapsulated edible oil and fat, it is non-sticky and easy to measure. In addition, it can be easily mixed with other powders and does not cause caking or oil stains, so there are no restrictions on the mixing amount. Since the fine edible fats and oils are encapsulated by the powdered base material, the surface area that comes into direct contact with air is small, the deterioration of the fats and oils is slowed down, and the product has excellent storage stability.

The powdered oil and fat of the present invention is a dried oil-in-water emulsion, and when added to water, it becomes the original oil-in-water emulsion, with oil droplets redispersed. The median diameter of the oil droplets upon redissolution is preferably 0.3 to 2 μm, more preferably 0.5 to 1.5 μm.

Here, the median diameter of the oil droplets can be measured by any of the following methods, and it is preferable that the median diameter of the powdered oil and fat of the present invention measured by the following method is within the above range. .
Powdered oil is dispersed in water, the particle size distribution of oil droplets in the aqueous dispersion is measured by laser diffraction scattering, and the median diameter is calculated from the particle size distribution.
This median diameter is measured on a volume basis using a particle size distribution measuring device such as SALD-2300 wet laser diffraction device manufactured by Shimadzu Corporation.

When the median diameter of the oil droplets is within the above range, when the powdered oil/fat formulation of the present invention is used for beverages or soups, the white turbidity will improve, and it will be difficult to use it for foods such as confectionery and bread. When used, the dispersibility into dough becomes very good.

(Application)
The use of the powdered oil and fat of the present invention is not particularly limited, and for example, it can be blended into foods and drinks. Specific examples of food and drink include beverages (coffee drinks, tea drinks, etc.), soups (corn potage, etc.), baked goods (sweets, breads, etc.), prepared foods, desserts (frozen desserts, etc.), noodles, etc. can be mentioned. When blending the powdered oil and fat of the present invention into foods and beverages, among these foods, foods and beverages that are heat-treated (coffee drinks, tea drinks, soups, baked goods, etc.) that require a top-notch raw milk flavor are preferred.

EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to these Examples. Note that the blending amounts shown in Tables 1A to 1G indicate mass %. The amounts of the undried milk-derived material containing whey protein and the dried milk-derived material containing whey protein are shown as solid content excluding water.

(Manufacture of powdered oils and fats)
In Examples and Comparative Examples, powdered fats and oils were produced according to the following procedure. After controlling the temperature of the oil and fat to 70°C, an emulsifier was added if included in the formulation to prepare an oil phase. After adjusting the temperature of water to 60°C, undried milk-derived materials containing whey protein, sodium caseinate, carbohydrates, and if included in the formulation, dry milk-derived materials containing whey protein were added to prepare an aqueous phase. .
The aqueous phase was maintained at 60° C., and the entire amount of the oil phase was added while stirring the aqueous phase with a homomixer to emulsify it into an oil-in-water type. As a result, an emulsion containing 50 parts by mass of water based on 100 parts by mass of all the formulations in Tables 1A to 1G was obtained.
Thereafter, the obtained emulsion was homogenized using a pressure homogenizer at a pressure of 150 kg/cm ² .
This homogenized emulsion was pulverized by spray drying using a nozzle type spray dryer to obtain a powdered fat and oil (spray drying conditions: inlet temperature 210°C). Note that Tables 1A to 1G show the composition of the powdered oil and fat after spray drying. These powdered oils and fats were used as raw materials for the following food and drink products.

In each of the following sensory evaluations, the panel used five tastes (sweet, sour, salty, bitter, umami) discrimination test, taste concentration difference discrimination test, food taste discrimination test, standard olfactory test, Nippon Denshoku Kogyo SE6000. A discrimination test with a color difference ΔE of 0.8 was conducted using a color difference measurement device such as E, and 8 men and 12 women in their 20s to 50s who were judged to be suitable in each test were selected.

[Evaluation of raw milk feel]
After storing the powdered fats and oils of Examples and Comparative Examples for one day at 25° C., 20 panelists tasted the powdered oils and fats, and evaluated the raw milk feeling felt on the top using the following criteria.
◎+: 18 or more out of 20 people evaluated it as good.
◎: 16 to 17 out of 20 people evaluated it as good.
○+: 14 to 15 out of 20 people evaluated it as good.
○: 12 to 13 out of 20 people evaluated it as good.
○-: 10 to 11 out of 20 people evaluated it as good.
△: 7 to 9 out of 20 people evaluated it as good.
×: 6 or less people out of 20 people evaluated it as good.

[Evaluation of milk taste]
After storing the powdered fats and oils of Examples and Comparative Examples for one day at 25° C., the 20 panelists tasted the powdered oils and fats, and evaluated the flavor based on the following criteria regarding the milky feeling felt from the middle to the end.
◎: 16 or more out of 20 people evaluated it as good.
○: 10 to 15 out of 20 people evaluated it as good.
x: 9 or less people out of 20 people evaluated it as good.

[Emulsification stability during redissolution]
The oil droplet diameter (median diameter) when the powdered oils and fats of Examples and Comparative Examples were dissolved was measured using a Shimadzu SALD-2300 wet laser diffraction device, and the emulsion stability upon redissolution was evaluated according to the following criteria. Evaluation was made based on the following.
◎+: The median diameter (powder) is less than 1.0 μm, and the standard deviation is less than 0.3.
◎: The median diameter (powder) is less than 1.0 μm, and the standard deviation is 0.3 or more and less than 0.6.
○+: The median diameter (powder) is 1.0 μm or more and less than 2.0 μm, and the standard deviation is less than 0.3.
○: The median diameter (powder) is 1.0 μm or more and less than 2.0 μm, and the standard deviation is 0.3 or more and less than 0.6.
×: The median diameter (powder) is 2.0 μm or more, or the standard deviation is 0.6 or more.

(Preparation of bread)
Bread breads using the powdered fats and oils of Examples and Comparative Examples were produced according to the following formulation and process, and after being stored at 25° C. for one day, they were tasted by a panel of 20 people and evaluated using the following criteria.
・Medium dough mixture Strong flour 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 parts by mass Water 40 parts by mass ・Medium dough process Mixing 3 minutes at low speed 1 minute at medium-low speed (using hook)
Baking temperature 24℃
Fermentation Fermentation room temperature 27℃ Humidity 75% 4 hours/Main kneading mixture Strong flour 30 parts by weight Caster sugar 6 parts by weight Salt 1.8 parts by weight Skimmed milk powder 2 parts by weight Powdered oil 6 parts Water 25 parts by weight/Main kneading process (Main kneading process) Add all the ingredients of the kneading mixture and the entire amount of the medium dough)
Mixing: 3 minutes on low speed, 8 minutes on medium-low speed, Kneading temperature: 28℃
Floor time 28℃ 20 minutes Divide dough 230g
Bench time 28℃ 20 minutes Molding Roll out to 5mm using a molder and form into a roll shape
Make a U-shape and pack 6 in a Pullman shape.Rotate at room temperature 38℃ and humidity 80% for 40 minutes.Bake at 200℃ for 40 minutes.

[Flavor of bread]
After storing the breads using the powdered fats and oils of Examples and Comparative Examples at 25° C. for one day, they were evaluated using the same criteria as in the evaluation of raw milk texture and milk texture.

(Preparation of pound cake)
Pound cakes using the powdered fats and oils of Examples and Comparative Examples were prepared according to the following formulation and process, and after being stored at 25° C. for one day, they were sampled by 20 members of the above panel and evaluated according to the following criteria.
Powdered oil, margarine, and caster sugar were placed in a bowl and stirred at high speed using a 10-coat mixer to adjust the specific gravity to 0.75. Gradually add the whole eggs and mix. Light flour and baking powder were added and stirred at low speed for 1 minute (final specific gravity 0.85). 350g of the dough was placed in a pound mold and baked in an oven at 175°C for 45 minutes.
(Formulation of pound cake)
Light flour 100 parts by mass Caster sugar 100 parts by mass Whole eggs 100 parts by mass Baking powder 1 part by mass Powdered oil 15 parts by mass Margarine 92.5 parts by mass

[Pound cake flavor]
After storing the breads using the powdered fats and oils of Examples and Comparative Examples at 25° C. for one day, they were evaluated using the same criteria as in the evaluation of raw milk texture and milk texture.

(Preparation of icebox cookies)
Shortening and caster sugar were placed in a mixing bowl and mixed with a beater. After adding whole eggs little by little, powdered oil and fat and soft flour were added and mixed to obtain cookie dough.
The obtained dough was retarded in the refrigerator for 1 hour, then formed into a round shape and left in the freezer. The cookie dough was sliced into 10 mm thick slices and baked in an oven. Using two baking sheets, the upper one was set at 180°C and the lower one at 150°C, and baked for 16 minutes to obtain icebox cookies.
(Icebox cookie formulation)
Shortening 135 parts by mass Caster sugar 120 parts by mass Whole eggs 75 parts by mass Powdered fat and oil 60 parts by mass Flour 300 parts by mass

[Icebox cookie flavor]
After storing the icebox cookies using the powdered fats and oils of Examples and Comparative Examples at 25° C. for one day, they were evaluated using the same criteria as in the evaluation of raw milk texture and milk texture.

(Preparation of mashed potatoes)
Dried mashed potatoes, powdered oil and fat, and heated water were mixed in the following formulation to prepare mashed potatoes.
(Mash potato combination)
Dried mashed potatoes 20 parts by mass Powdered oil 10 parts by mass Water 80 parts by mass

[Mashed potato flavor]
After heat dissipation, the mashed potatoes using the powdered oils and fats of Examples and Comparative Examples were evaluated using the same criteria as in the evaluation of raw milk texture and milk texture.

(Preparation of corn potage)
Corn potage was prepared by mixing the powdered oils and fats of Examples and Comparative Examples and each component with the formulation shown below and heating the mixture to 80° C. while stirring.
(Composition of corn potage)
Canned sweet corn 100 parts by mass Milk 300 parts by mass Powdered oil 50 parts by mass A little salt A little pepper

[Flavor of corn potage]
After storing the corn potage using the powdered fats and oils of Examples and Comparative Examples at 25° C. for one day, the corn potage was evaluated using the same criteria as in the evaluation of raw milk texture and milk texture.

[Cloudy feeling]
The liquid color of the corn potage was visually observed, and the cloudiness was evaluated based on the following criteria.
◎+: Very dark and cloudy.
◎: Deeply cloudy.
○+: Cloudy.
○: Slightly cloudy.
×: Not very cloudy.

(Preparation of white sauce)
20.0 parts by mass of roasted wheat flour, 26.5 parts by mass of skim milk powder, 3.5 parts by mass of salt, 2.0 parts by mass of processed starch, 1.5 parts by mass of powdered cheese, 0.7 parts by mass of chicken extract, yeast extract 0.5 parts by mass, 0.3 parts by mass of spices, and 45 parts by mass of powdered oil and fat were mixed. 80 parts by mass of water was added to 20 parts by mass of the mixture, and heated while stirring until the temperature reached 95° C. to prepare a white sauce.

[White sauce flavor]
After heat dissipation, the white sauces using the powdered oils and fats of Examples and Comparative Examples were evaluated using the same criteria as in the evaluation of raw milk texture and milk texture.

[Cloudy feeling]
The obtained white sauce was filled into a bottle and subjected to retort heat treatment at 120° C. for 30 minutes in an autoclave. The cloudiness of the white sauce after the retort heat treatment was visually evaluated using the same criteria as in the evaluation of the cloudiness described above.

(Preparation of coffee)
Sugar and powdered oils and fats of Examples and Comparative Examples were added to coffee extract in the following blending ratio, heated and dissolved, and then heated water was poured and completely dissolved to produce coffee.
(Coffee mixture)
Coffee extract* 6 parts by mass Sugar 5 parts by mass Powdered oil 1 part by mass Water 88 parts by mass *Dissolve coffee powder (commercially available) in hot water to a concentration of 20% by mass, and adjust the pH to 6.8 with disodium hydrogen phosphate. did.

[Coffee flavor]
After storing the coffees using the powdered oils and fats of Examples and Comparative Examples at 25° C. for one day, they were evaluated using the same criteria as in the evaluation of raw milk texture and milk texture.

[Cloudy feeling]
The liquid color of the coffee was visually observed and evaluated using the same criteria as in the above evaluation of cloudiness.

(Preparation of high calorie jelly)
After gelatin was completely dissolved in water heated to 90°C, the temperature was adjusted to 60°C, powdered oil and fat and white sugar were mixed in the following formulation, and the mixture was cooled to 10°C to prepare a gel composition.
(Contains high calorie jelly)
Powdered oil 25 parts by mass White sugar 15 parts by mass Gelatin 1.5 parts by mass Water 58.5 parts by mass

[High calorie jelly flavor]
The high-calorie jellies using the powdered oils and fats of Examples and Comparative Examples were stored at 10° C. for one day and then evaluated using the same criteria as in the evaluation of raw milk texture and milk texture.

[Cloudy feeling]
The liquid color of the high calorie jelly was visually observed and evaluated using the same criteria as in the above evaluation of cloudiness.

The above evaluation results are shown in Tables 1A to 1G. In Tables 1A to 1G, if the evaluation for each item is either ◎+, ◎, ○+, 〇, or ○-, it is determined that the problem of the invention has been solved, and one △ or × is given. However, if it is included, it is judged that the problem of the invention is not solved.

From Table 1G, the powdered oil and fat of Comparative Example 1, which contains undried milk-derived material containing whey protein but has a low fat and oil content, and the food and drink products using the same, have a raw milk sensation that is felt at first when eating or drinking. I couldn't get it. Comparative Examples 2 to 8, in which only dried milk-derived materials containing whey protein were blended without blending undried milk-derived materials containing whey protein, also improved the milky feeling from the middle to the last, but the eating and drinking Sometimes I couldn't get the raw milk feeling I felt at first.
On the other hand, from Tables 1A to 1F, the powder of each example contains oil and fat and an undried milk-derived material containing whey protein, and the content of oil and fat is 40% by mass or more based on the total amount of powdered oil and fat. Fats and oils and foods and beverages made with them have the raw milk sensation that is felt when eating or drinking them. Moreover, it was possible to effectively impart a cloudy feeling to food and drink products such as coffee drinks and soups.
Furthermore, in addition to undried milk-derived materials containing whey proteins, powdered oils and fats containing dried milk-derived materials containing whey proteins have good emulsification stability when redissolved, and have a good flavor when eaten or drunk. While the raw milk taste felt good at the beginning, it was possible to improve the milk taste from the middle to the end without impairing this.

Claims (4)

Contains undried milk-derived materials including fats and oils and whey protein,
A powdered fat or oil in which the blending amount of the fat or oil is 40% by mass or more based on the total amount of the powdered fat or oil. The solid content of the undried milk-derived material containing whey protein and the mass ratio of fat and oil (solid content of the undried milk-derived material containing whey protein/fat and oil) is 0.01×10 ^-2 to 150×10 ^-2 The powdered oil and fat according to claim 1. The powdered oil or fat according to claim 1, further comprising a dried milk-derived material containing whey protein. A food or drink containing the powdered oil or fat according to any one of claims 1 to 3.