JP4902827B2 - Powdered oil - Google Patents
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- JP4902827B2 JP4902827B2 JP2001101938A JP2001101938A JP4902827B2 JP 4902827 B2 JP4902827 B2 JP 4902827B2 JP 2001101938 A JP2001101938 A JP 2001101938A JP 2001101938 A JP2001101938 A JP 2001101938A JP 4902827 B2 JP4902827 B2 JP 4902827B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、豚脂、牛脂、卵黄脂肪、乳脂肪などの動物脂肪や、パーム油、ヤシ油などの植物油や、モノグリセライド、レシチンなどの脂溶性乳化剤の乳化液を乾燥した後、１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む高蛋白微粉末を付着させることを特徴とする粉末油脂に関する。
【０００２】
【従来の技術】
豚脂、牛脂、卵黄脂肪、乳脂肪などの動物脂肪や、パーム油、ヤシ油などの植物油や、モノグリセライド、レシチンなどの脂溶性乳化剤を含有する乳化液の粉末（以下、粉末油脂という）は、界面活性剤とカゼインなどの蛋白などで乳化し、デキストリン、乳糖、糖アルコールなどで脂質コーティングして製造されていた。しかしながら、糖類によるコーティングは、完全に脂質をコーティングできないために、粉末化後、脂質が粉末表面に溶出し、脂質の劣化が生じ、風味や溶解性の低下が生じる。また、脂質が粉末表面に溶出することにより、粉末が凝集するため、粉末のまま添加した場合、食品への均一分散が困難であった。その解決に従来、粉末の流動性を改善するニ酸化ケイ素やリン酸カルシウムを混合していたが、これらの物質は食品添加物として使用量に制限があり、十分な効果を有するまで添加できなかった。そのため、脂質の劣化が生じない、粉末のまま均質混合できる粉末油脂が望まれていた。
【０００３】
【発明が解決しようとする課題】
本発明は、上述のごとく、粉末油脂中の脂質が粉末表面に溶出することの少ない、風味劣化や溶解性の低下がなく、粉末のまま添加しても、凝集せずに均一混合できる粉末油脂を提供するものである。
【０００４】
【課題を解決するための手段】
本発明者らは、１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む高蛋白微粉末を付着させることにより、粉末油脂中の脂質の粉末表面への溶出を抑制することを見い出し、本発明を完成した。
【０００５】
【本発明の実施の形態】
本発明の高蛋白微粉末の組成は、蛋白質含量が７０重量％以上かつ脂質含量が１０重量％以下であれば特に限定するものではないが、蛋白質含量が７５重量％以上、脂質含量が５重量％以下であることが好ましい。蛋白質含量がこれより少なかったり、脂質含量がこれより多くなると、粉末油脂中の脂質の粉末表面への溶出抑制効果が十分でない。
本発明の高蛋白微粉末の原料は、特に限定するものではないが、卵白蛋白、卵黄蛋白、乳清蛋白、カゼイン蛋白、血漿蛋白、コラーゲン、ゼラチンなどの動物性蛋白や、小麦蛋白、大豆蛋白、トウモロコシ蛋白などの植物性蛋白よりなる群から選ばれる１種または２種以上を用いることができ、卵白蛋白、乳清蛋白、カゼイン蛋白、血漿蛋白より選ばれる１種または２種以上を用いることが、粉末油脂の水分散性を阻害しないことより、好ましい。
本発明の１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む高蛋白微粉末を得る方法は、特に限定されるものではないが、上述の蛋白粉末の稀薄溶液を噴霧乾燥する方法、乾燥後に篩別する方法、乾燥後にボールミルやジェットミルなどの乾式磨砕機、または凍結粉砕機など、レーザー回折型粒度分布測定により１μｍ以上１５μｍ以下の粒子径のものを６０％以上含む微粉末化ができる性能のものを使用する方法が挙げられる。中でも、一般的な高蛋白粉末をジェットミル、凍結粉砕などにより微粉末化する方法が、生産性の面から好ましい。
【０００６】
本発明でいう乳化液とは、脂質が豚脂肪、牛脂肪、鶏卵卵黄脂肪、乳脂肪などの動物脂肪や、パーム油、ヤシ油などの植物油や、モノグリセライド、レシチンなどの脂溶性乳化剤であって、品温を６０℃にしたとき液体であるものが好ましい。この脂質を酵素分解レシチンやグリセリン脂肪酸エステルなどの界面活性剤とカゼインや大豆蛋白などの蛋白とデキストリン、乳糖、糖アルコールなどの糖類を含有する水溶液または温水溶液に均一に分散した溶液である。使用する界面活性剤については、特に限定されるものではないが、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、酵素分解レシチン、サポニン、カゼインナトリウムなどの親水性界面活性剤を１種または２種以上を用いることができる。特に限定されるものではないが、乳化液の全固形分濃度は２０重量％以上６５重量％以下が好ましい。６５重量％を越えると乳化液の乳化安定性が低下するため、好ましくない。２０重量％未満では、乾燥効率が悪くなるために好ましくない。特に限定されるものではないが、脂質含量は、全固形分中の２０重量％以上８０重量％以下が好ましい。８０重量％を越えると脂質のコーティング効果が不十分となり、脂質の酸化安定性が悪くなるために好ましくない。２０重量％未満であると添加量が高くなるために、利用できる食品が制限されるために好ましくない。
本発明の高蛋白微粉末を付着させる方法は、ブレンダー、高速ミキサーなどの既知の混合機を使用して、上述の高蛋白微粉末と粉末油脂に緊密混合し、粉末油脂表面全体に高蛋白微粉末を均一に付着させる。特に限定されるわけではないが、高蛋白微粉末の付着量は、５重量％以上３０重量％以下が好ましい。５重量％未満では脂質のコーティング効果が不十分となり、脂質の溶出抑制効果が弱くなるために好ましくない。３０重量％超えると添加量が高くなるために、利用できる食品が制限されるために好ましくない。
【０００７】
本発明でいう卵黄を含有する乳化液とは、鶏卵から分離された卵黄を含む乳化液であり、特に限定されるものではないが、生卵黄液、冷凍卵黄液、殺菌卵黄、生全卵液、冷凍全卵液、殺菌全卵などを含む乳化液を挙げることができる。
本発明でいう脂溶性乳化剤を含有する乳化液とは、水または温水に難溶性で、ヘキサン、ヘプタンなどの非極性有機溶剤に溶解するグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルより選ばれる１種または２種以上のＨＬＢ８以下の乳化剤の乳化液である。
以下実施例を挙げて本発明を具体的に説明するが、本発明は、以下の実施例に限定されるものではない。なお、実施例中の％は特記しない限り重量％を示す。
【０００８】
【実施例】
実施例１
表１の原料配合に基づき、品温が６０℃のラードをデキストリン、カゼインナトリウム、ショ糖脂肪酸エステルを溶解した５０℃の温水溶液にホモミキサーとホモゲナイザーを用いてラード乳化液とした。得られたラード乳化液を噴霧乾燥し、粉末油脂Ａを得た。
卵白粉末（１μｍ以上１５μｍ以下の粒子径のものが１５重量％、卵白粉末ＨＧ、太陽化学（株）製、卵白蛋白含量８１％、脂肪含量０．２％）を凍結粉砕機を用い粉砕温度−５０℃にて粉砕し、１μｍ以上１５μｍ以下の粒子径のものを６５重量％含む高蛋白微粉末Ａ得た。粉末油脂Ａ８５重量部に、高蛋白微粉末Ａ１５重量部をスーパーミキサーを用いて付着させ、本発明品１を得た。
【０００９】
実施例２
カゼインナトリウム（１μｍ以上１５μｍ以下の粒子径のものが１０重量％、サンラクトＳ−３、太陽化学（株）製、乳蛋白含量９２％、脂肪含量０．２％）をジェットミルを用いて、１μｍ以上１５μｍ以下の粒子径のものを６５重量％含む高蛋白微粉末Ｂ得た。実施例１で得られた粉末油脂Ａ８０重量部に、高蛋白微粉末Ｂ２０重量部をボールミキサーを用いて付着させ、本発明品２を得た。
【００１０】
【表１】
本発明品１及び２と従来品である粉末油脂Ａをそれぞれ小麦粉に１０％混合した後、６０メッシュ通篩したものを、３０℃、相対湿度７０％の環境試験機内に３カ月間保存した。保存後、それぞれの粉末を６０メッシュで篩別した結果、従来品である粉末油脂Ａを用いたものは、６０メッシュを通過しない隗状の凝集物が認められたが、本発明品１と２は保存前と変わらない性状であり、明らかに本発明品は、保存時の脂質の表面溶出による粒子凝集の抑制が認められた。
【００１２】
実施例３
表２の原料配合に基づき、品温６０℃にて混合されたパーム油と乳脂肪をトレハロース、カゼインナトリウム、ジグリセリンモノステアリン酸エステルを溶解した５０℃の温水溶液にホモミキサーとホモゲナイザーを用いてパーム油乳脂肪混合乳化液を調製した。得られた乳化液を噴霧乾燥して粉末油脂Ｂを得た。
乳清蛋白（１μｍ以上１５μｍ以下の粒子径のものが８重量％、サンラクトＩ−１、太陽化学（株）製、卵白蛋白含量９１％、脂肪含量０．４％）を凍結粉砕機を用い粉砕温度−４０℃にて粉砕し、１μｍ以上１５μｍ以下の粒子径のものを７３重量％以上含む高蛋白微粉末Ｃ得た。粉末油脂Ｂ７５重量部に、高蛋白微粉末Ｃ２５重量部を高速ミキサーを用いて付着させ、本発明品３を得た。また、比較のため粉末油脂Ｂ９８重量部にリン酸２重量部を高速ミキサーを用いて混合して従来品１を調製した。
【００１３】
【表２】
本発明品３と従来品１を４５℃、相対湿度７０％の環境試験機内に６カ月間保存した。保存後の粉末より、脂質を抽出して過酸化物価（ＰＯＶ）を測定した結果、本発明品３は０．１、従来品である１は４．１であり、明らかに本発明品は、脂質のコーティング効果が向上し、保存時の脂質の酸化安定性の向上が認められた。また、それぞれの粉末５ｇを８０℃の熱水１００ｇに分散し、１５分後の乳化状態を比較した。従来品である粉末油脂Ｂ、上層及び容器の壁面に溶解しない粉末がダマになったが、本発明品３は、均一な乳化状態であり、明らかに本発明品は、保存時の溶解性の低下抑制が認められた。
【００１５】
実施例４
表３の原料配合に基づき、品温６０℃にて混合された牛脂硬化油と縮合リシノレイン酸ポリグリエステルをトレハロース、カゼインナトリウム、ショ糖脂肪酸エステルを溶解した５０℃の温水溶液にホモミキサーとホモゲナイザーを用いて乳化液とした。得られた乳化液を噴霧乾燥して粉末油脂Ｃを得た。粉末油脂Ｃ８５重量部に、実施例３で得られた高蛋白微粉末Ｃ１５重量部をスーパーミキサーを用いて付着させ、本発明品４を得た。
【００１６】
【表３】
本発明品４と従来品である粉末油脂Ｃを３５℃、相対湿度７０％の環境試験機内に５カ月間保存した。保存後、それぞれの粉末１０ｇを水１００ｇに分散し、１０℃４８時間後の乳化状態を比較した。粉末油脂Ｃは、上層に脂質が分離凝固したが、本発明品４は、均一な乳化状態を維持しており、明らかに本発明品は、保存時の乳化安定性の低下抑制が認められた。
実施例５
表４の原料配合に基づき、品温５℃にて大豆サラダ油をコーシロップソリッド、液卵黄、水の混合溶液にホモミキサーとホモゲナイザーを用いて品温５℃にて乳化液とした。得られた乳化液を噴霧乾燥して粉末油脂Ｄを得た。粉末油脂Ｄ８５重量部に、実施例３で得られた高蛋白微粉末Ｃ１５重量部を高速ミキサーを用いて付着させ、本発明品４を得た。比較のため粉末油脂Ｄ９８．５重量部にリン酸カルシウム１．５重量部をリボン型ブレンダーを用いて混合して従来品２を調製した。
【００１８】
【表４】
本発明品４と従来品２を３０℃、相対湿度７０％の環境試験機内に４カ月間保存した。保存後の粉末溶液の風味を比較した。風味は、３０％溶液について官能検査にて、粉末化前の乳化液と同等の風味で劣化が認められないものを１０点、生卵黄液とは異質の風味で劣化が激しいものを０点として、１０人のパネラーによる１０段階評点の平均値を用いて評価した。結果を表５に示す。
【００２０】
【表５】
表５より明らかなように本発明品は、脂質のコーティング効果が向上し、保存時の風味劣化の抑制が認められた。
本発明の実施態様ならびに目的生成物を挙げれば以下のとおりである。
（１）乳化液を噴霧乾燥した粉末に蛋白質を７０重量％以上含み、脂質が１０重量％以下である組成であって、１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む高蛋白微粉末を付着させることを特徴とする粉末油脂。
（２）脂質量が全固形分中の２０重量％以上８０重量％以下の乳化液であることを特徴とする（１）記載の粉末油脂。
（３）高蛋白微粉末の蛋白質が卵白蛋白、卵黄蛋白、カゼイン、乳蛋白、血漿蛋白、大豆蛋白、小麦蛋白よりなる群から選ばれる１種または２種以上であることを特徴とする（１）または（２）記載の粉末油脂。
（４）乳化液が卵黄を含有するものであることを特徴とする（１）〜（３）いずれか記載の粉末油脂。
（５）乳化液が脂溶性乳化剤を含有するものであることを特徴とする（１）〜（３）いずれか記載の粉末油脂。
（６）１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む高蛋白微粉末を得る方法がジェットミルまたは凍結粉砕機を使用することを特徴とする（１）〜（５）いずれか記載の粉末油脂。
（７）保存時の脂質の表面溶出が改善された粉末油脂であることを特徴とする（１）〜（６）いずれか記載の粉末油脂。
【００２２】
【発明の効果】
本発明は、豚脂、牛脂、卵黄脂肪、乳脂肪などの動物脂肪や、パーム油、ヤシ油などの植物油や、モノグリセライド、レシチンなどの脂溶性乳化剤などの粉末油脂中の脂質を粉末表面に溶質することのない、風味劣化や溶解性の低下がなく、粉末のまま添加しても、凝集せずに均一混合できるため、広く食品に利用できる。
以上のように、本発明は脂質の乳化液粉末の保存時の脂質の表面溶出の改善に効果が大であり、食品産業上におおいに貢献できるものである。[0001]
BACKGROUND OF THE INVENTION
In the present invention, after drying an emulsion of animal fats such as tallow, beef tallow, egg yolk fat and milk fat, vegetable oils such as palm oil and coconut oil, and fat-soluble emulsifiers such as monoglyceride and lecithin, 1 μm to 15 μm The present invention relates to a powdered oil and fat characterized by adhering a high protein fine powder containing 60% by weight or more of the above particle size.
[0002]
[Prior art]
Animal fats such as pork fat, beef tallow, egg yolk fat, milk fat, vegetable oils such as palm oil and coconut oil, and emulsion powders containing fat-soluble emulsifiers such as monoglyceride and lecithin (hereinafter referred to as powdered fats and oils) It was manufactured by emulsifying with a surfactant and protein such as casein and then coating it with lipids such as dextrin, lactose, sugar alcohol. However, since coating with saccharides cannot completely coat lipid, after pulverization, the lipid is eluted on the powder surface, resulting in degradation of the lipid, resulting in a decrease in flavor and solubility. Further, since the powder is aggregated by elution of the lipid on the powder surface, when it is added as a powder, it is difficult to uniformly disperse it in food. Conventionally, silicon dioxide and calcium phosphate for improving the fluidity of the powder have been mixed to solve the problem. However, these substances are limited in use amount as food additives and cannot be added until they have a sufficient effect. For this reason, there has been a demand for powdered fats and oils that can be homogeneously mixed as powder without causing lipid degradation.
[0003]
[Problems to be solved by the invention]
As described above, the present invention is a powdered fat that can be uniformly mixed without agglomeration even if it is added as a powder, with less lipid leaching to the powder surface and no deterioration in flavor and solubility. Is to provide.
[0004]
[Means for Solving the Problems]
The present inventors have found that by attaching a high protein fine powder containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less, it is possible to suppress elution of lipids in powdered fats and oils to the powder surface. Completed the invention.
[0005]
[Embodiments of the Invention]
The composition of the high protein fine powder of the present invention is not particularly limited as long as the protein content is 70% by weight or more and the lipid content is 10% by weight or less, but the protein content is 75% by weight or more and the lipid content is 5% by weight. % Or less is preferable. If the protein content is less than this, or if the lipid content is more than this, the effect of suppressing the dissolution of lipids in the powdered oil into the powder surface is not sufficient.
Although the raw material of the high protein fine powder of the present invention is not particularly limited, animal protein such as egg white protein, egg yolk protein, whey protein, casein protein, plasma protein, collagen, gelatin, wheat protein, soybean protein One or more selected from the group consisting of vegetable proteins such as corn protein can be used, and one or more selected from egg white protein, whey protein, casein protein, and plasma protein can be used. However, it is more preferable than not inhibiting the water dispersibility of the powdered fats and oils.
The method for obtaining a high protein fine powder containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less of the present invention is not particularly limited, but a method of spray drying a dilute solution of the above protein powder, drying A method of sieving later, a dry mill such as a ball mill or a jet mill after drying, or a freeze pulverizer can be used to make a fine powder containing 60% or more of particles having a particle size of 1 μm to 15 μm by laser diffraction type particle size distribution measurement. The method of using the thing of performance is mentioned. Among them, a method of making a general high protein powder into a fine powder by a jet mill, freeze pulverization or the like is preferable from the viewpoint of productivity.
[0006]
The emulsion referred to in the present invention is a fat-soluble emulsifier such as animal fat such as pork fat, beef fat, chicken egg yolk fat and milk fat, vegetable oil such as palm oil and coconut oil, and monoglyceride and lecithin. The liquid is preferable when the product temperature is 60 ° C. This lipid is a solution in which the lipid is uniformly dispersed in an aqueous solution or a warm aqueous solution containing a surfactant such as enzymatically decomposed lecithin or glycerin fatty acid ester, a protein such as casein or soybean protein, and a saccharide such as dextrin, lactose or sugar alcohol. The surfactant to be used is not particularly limited, but one or two hydrophilic surfactants such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, enzymatically decomposed lecithin, saponin, and sodium caseinate are used. More than seeds can be used. Although not particularly limited, the total solid concentration of the emulsion is preferably 20% by weight or more and 65% by weight or less. If it exceeds 65% by weight, the emulsification stability of the emulsion decreases, which is not preferable. If it is less than 20% by weight, the drying efficiency is deteriorated, which is not preferable. Although not particularly limited, the lipid content is preferably 20% by weight or more and 80% by weight or less based on the total solid content. If it exceeds 80% by weight, the lipid coating effect becomes insufficient and the oxidative stability of the lipid becomes poor, such being undesirable. If it is less than 20% by weight, the amount of addition becomes high, which limits the number of foods that can be used.
The method for adhering the high protein fine powder of the present invention is performed by intimately mixing the above-mentioned high protein fine powder and powdered fats and oils using a known mixer such as a blender or a high-speed mixer, so that the whole surface of the powdered fats and oils is finely mixed. Apply the powder uniformly. Although not particularly limited, the amount of high protein fine powder deposited is preferably 5% by weight or more and 30% by weight or less. If it is less than 5% by weight, the lipid coating effect is insufficient, and the lipid elution suppressing effect is weak, which is not preferable. If it exceeds 30% by weight, the amount of addition becomes high, which limits the foods that can be used, which is not preferable.
[0007]
The emulsion containing egg yolk as used in the present invention is an emulsion containing egg yolk separated from chicken eggs, and is not particularly limited, but is not limited to raw egg yolk liquid, frozen egg yolk liquid, sterilized egg yolk, and raw whole egg liquid. And emulsified liquid containing frozen whole egg liquid, sterilized whole egg and the like.
The emulsion containing the fat-soluble emulsifier referred to in the present invention is hardly soluble in water or warm water, and is dissolved in a nonpolar organic solvent such as hexane or heptane, glycerin fatty acid ester, sucrose fatty acid ester, lecithin, sorbitan fatty acid ester, It is an emulsified solution of one or more HLB8 or less emulsifiers selected from propylene glycol fatty acid esters.
EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In the examples, “%” means “% by weight” unless otherwise specified.
[0008]
【Example】
Example 1
Based on the raw material composition in Table 1, lard having a product temperature of 60 ° C. was used as a lard emulsion using a homomixer and a homogenizer in a 50 ° C. warm aqueous solution in which dextrin, sodium caseinate, and sucrose fatty acid ester were dissolved. The obtained lard emulsion was spray-dried to obtain powdered fats and oils A.
Egg white powder (15% by weight with a particle size of 1 μm or more and 15 μm or less, egg white powder HG, manufactured by Taiyo Kagaku Co., Ltd., egg white protein content 81%, fat content 0.2%) By pulverizing at 50 ° C., a high protein fine powder A containing 65% by weight of particles having a particle size of 1 μm or more and 15 μm or less was obtained. The present invention product 1 was obtained by attaching 15 parts by weight of high protein fine powder A to 85 parts by weight of powdered fats and oils using a super mixer.
[0009]
Example 2
Casein sodium (10% by weight with a particle size of 1 μm or more and 15 μm or less, Sanlacto S-3, Taiyo Kagaku Co., Ltd., milk protein content 92%, fat content 0.2%) is 1 μm using a jet mill. A high protein fine powder B containing 65% by weight of particles having a particle size of 15 μm or less was obtained. 20 parts by weight of the high protein fine powder B was adhered to 80 parts by weight of the powdered fat / oil A obtained in Example 1 using a ball mixer to obtain Product 2 of the present invention.
[0010]
[Table 1]
The products 1 and 2 of the present invention and the conventional powdered fats and oils A were mixed with 10% of wheat flour and then passed through a 60 mesh sieve and stored in an environmental tester at 30 ° C. and a relative humidity of 70% for 3 months. As a result of sieving each powder with 60 mesh after storage, the powdered fats and oils A that are the conventional products were found to have cocoon-like aggregates that did not pass through 60 mesh. Is the same property as before storage, and apparently the product of the present invention was found to inhibit particle aggregation due to lipid surface elution during storage.
[0012]
Example 3
Based on the raw material composition of Table 2, palm oil and milk fat mixed at a product temperature of 60 ° C were dissolved in trehalose, sodium caseinate, diglycerin monostearate in a 50 ° C warm aqueous solution using a homomixer and a homogenizer. Palm oil milk fat mixed emulsion was prepared. The obtained emulsion was spray-dried to obtain powdered fats and oils B.
Whey protein (8% by weight with a particle size of 1 μm or more and 15 μm or less, Sanlacto I-1, manufactured by Taiyo Kagaku Co., Ltd., egg white protein content 91%, fat content 0.4%) was pulverized using a freeze pulverizer By grinding at a temperature of −40 ° C., a high protein fine powder C containing 73% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less was obtained. The present invention product 3 was obtained by attaching 25 parts by weight of high protein fine powder C to 75 parts by weight of powdered fats and oils B using a high speed mixer. For comparison, a conventional product 1 was prepared by mixing 2 parts by weight of phosphoric acid with 98 parts by weight of powdered fats and oils B using a high speed mixer.
[0013]
[Table 2]
The product 3 of the present invention and the conventional product 1 were stored in an environmental tester at 45 ° C. and 70% relative humidity for 6 months. As a result of extracting the lipid from the powder after storage and measuring the peroxide value (POV), the present product 3 is 0.1, the conventional product 1 is 4.1, and clearly the present product is The lipid coating effect was improved and the oxidative stability of the lipid during storage was improved. Also, 5 g of each powder was dispersed in 100 g of hot water at 80 ° C., and the emulsified states after 15 minutes were compared. The conventional powdered fats and oils B, the powder that does not dissolve in the upper layer and the wall surface of the container have become lumps, but the product 3 of the present invention is in a uniform emulsified state, and clearly the product of the present invention is soluble in storage. Reduction suppression was observed.
[0015]
Example 4
Homogenizer and homogenizer in 50 ° C warm aqueous solution in which trehalose, sodium caseinate and sucrose fatty acid ester are dissolved in hardened beef tallow oil and condensed polyricinoleic acid polyglyceride mixed at 60 ° C, based on the raw material composition in Table 3 Was used as an emulsion. The obtained emulsion was spray-dried to obtain a powdery fat C. The present invention product 4 was obtained by adhering 15 parts by weight of the high protein fine powder C obtained in Example 3 to 85 parts by weight of powdered fats and oils using a super mixer.
[0016]
[Table 3]
The product 4 of the present invention and the conventional powdered fat / oil C were stored for 5 months in an environmental tester at 35 ° C. and 70% relative humidity. After storage, 10 g of each powder was dispersed in 100 g of water, and the emulsified states after 48 hours at 10 ° C. were compared. In the case of powdered fat C, lipids separated and coagulated in the upper layer, but the product 4 of the present invention maintained a uniform emulsified state, and apparently the product of the present invention was found to suppress a decrease in emulsion stability during storage. .
Example 5
Based on the raw material composition in Table 4, soybean salad oil was made into an emulsified liquid at a product temperature of 5 ° C. using a homomixer and a homogenizer in a mixed solution of cosyrup solid, liquid egg yolk, and water at a product temperature of 5 ° C. The obtained emulsion was spray-dried to obtain powdered fats and oils D. The present invention product 4 was obtained by adhering 15 parts by weight of the high protein fine powder C obtained in Example 3 to 85 parts by weight of powdered fats and oils using a high speed mixer. For comparison, a conventional product 2 was prepared by mixing 98.5 parts by weight of powdered fats and oils D with 1.5 parts by weight of calcium phosphate using a ribbon blender.
[0018]
[Table 4]
The product 4 of the present invention and the conventional product 2 were stored in an environmental tester at 30 ° C. and a relative humidity of 70% for 4 months. The flavors of the powder solutions after storage were compared. As for the flavor, 30 points of the 30% solution with the same taste as the emulsified liquid before pulverization and 10 points that do not deteriorate, 0 points when the flavor is different from the raw egg yolk and deteriorates severely Evaluation was performed using an average value of 10 grades by 10 panelists. The results are shown in Table 5.
[0020]
[Table 5]
As is apparent from Table 5, the product of the present invention has an improved lipid coating effect, and it was confirmed that flavor deterioration during storage was suppressed.
Examples of the present invention and the target product are as follows.
(1) A high-protein protein containing 70% by weight or more of protein in a powder obtained by spray-drying an emulsion and 10% by weight or less of lipid and 60% by weight or more of particles having a particle size of 1 to 15 μm Powdered oil and fat characterized by adhering powder.
(2) The powdered fat according to (1), wherein the fat is an emulsion having a total solid content of 20% by weight to 80% by weight.
(3) The protein of the high protein fine powder is one or more selected from the group consisting of egg white protein, egg yolk protein, casein, milk protein, plasma protein, soybean protein, and wheat protein (1 ) Or the powdered fat according to (2).
(4) The powdered fat according to any one of (1) to (3), wherein the emulsion contains egg yolk.
(5) The powdered fat according to any one of (1) to (3), wherein the emulsion contains a fat-soluble emulsifier.
(6) The method according to any one of (1) to (5), wherein the method for obtaining a high protein fine powder containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less uses a jet mill or a freeze pulverizer. Powdered fats and oils.
(7) The powdered fat / oil according to any one of (1) to (6), wherein the fat / oil is improved in surface elution during storage.
[0022]
【Effect of the invention】
The present invention provides solutes on the powder surface for fats in powdered fats such as animal fats such as pork fat, beef tallow, egg yolk fat, milk fat, vegetable oils such as palm oil and coconut oil, and fat-soluble emulsifiers such as monoglyceride and lecithin. Therefore, even if it is added as a powder, it can be mixed uniformly without agglomeration, so that it can be widely used in foods.
As described above, the present invention is greatly effective in improving the surface elution of lipids during storage of lipid emulsion liquid powder, and can greatly contribute to the food industry.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| JP2001101938A JP4902827B2 (en) | 2001-03-30 | 2001-03-30 | Powdered oil |
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| JP2001101938A JP4902827B2 (en) | 2001-03-30 | 2001-03-30 | Powdered oil |
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| JP4902827B2 true JP4902827B2 (en) | 2012-03-21 |
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| EP1815752A1 (en) * | 2006-02-02 | 2007-08-08 | Nestec S.A. | Improvement of cold liquid solubility of fat-containing powders |
| JP7071178B2 (en) * | 2017-03-16 | 2022-05-18 | ミヨシ油脂株式会社 | Powdered fats and oils for gelled foods and gelled foods containing them |
| US20250040563A1 (en) | 2021-12-20 | 2025-02-06 | Fuji Oil Holdings Inc. | Powdery oil or fat containing highly unsaturated fatty acid |
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| JPS63173568A (en) * | 1987-01-14 | 1988-07-18 | Nippon Oil & Fats Co Ltd | Double coated powder fats and oils |
| JPS6418439A (en) * | 1987-07-14 | 1989-01-23 | Nippon Oils & Fats Co Ltd | Powdery fat coated with crosslinked coating and its manufacture |
| JPH06228589A (en) * | 1993-02-04 | 1994-08-16 | Ueda Seiyu Kk | Powdery fat and oil, and production thereof |
| JPH0987656A (en) * | 1995-09-19 | 1997-03-31 | Nippon Oil & Fats Co Ltd | Powdered fat |
| JP4658272B2 (en) * | 1998-03-19 | 2011-03-23 | 太陽化学株式会社 | Method for producing egg white powder with high water retention |
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