Powdered oil-and-fat and food or beverage containing same

Abstract

To provide a powdered oil-and-fat and a food or beverage containing the same, exhibiting good flowability when added to a food or beverage and enabling stable emulsification after being redissolved.SOLUTION: A powdered oil-and-fat of the present invention is characterized by comprising octenyl succinic acid-treated starch (A) having an angle of repose of less than 53° and having the following emulsification properties. [Emulsification properties] A powdered oil-and-fat is obtained by blending palm oil, dextrin, and octenyl succinic acid-treated starch (A), homogenizing to adjust the median diameter of oil droplets to 0.6-0.8 μm to obtain an emulsion, and spray-drying the emulsion, wherein the median diameter of oil droplets after redissolution of the powdered oil-and-fat in water is less than 1.2 μm.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to powdered fats and oils and food and drink products containing the same.

Background Art

[0002] Powdered fats and oils are easier to mix with other powder raw materials than liquid or solid fats and oils, and further have advantages such as good storage stability and workability, so they are used in a wide range of fields. Powdered fats and oils are used, for example, as flavoring materials for beverages such as coffee and soups, and food and drink products such as confectionery and bread, for the purpose of imparting desired flavors and scents to the food and drink products.

[0003] Conventionally, casein salts, soy proteins, etc. have been used as the powdering base material for powdered fats and oils. In recent years, however, allergen-free materials have been demanded, and powdered fats and oils using octenyl succinic anhydride-treated starch, etc. as the powdering base material have been proposed (Patent Documents 1 to 5).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, these powdered fats and oils do not focus on the fluidity and emulsifying properties of octenyl succinic anhydride-treated starch, and the fluidity of the powdered fats and oils and the emulsification stability after redissolution are not sufficient. Octenyl succinic anhydride-treated starch has a surfactant effect by introducing octenyl succinic anhydride groups and exhibits a certain emulsifying property. However, none of the prior arts in the technical field of powdered fats and oils have focused on emulsifying properties, and in particular, the use of specific octenyl succinic anhydride-treated starch with high emulsifying performance has not been considered. Furthermore, the combination of a specific range of angle of repose related to the fluidity of the powdered fats and oils has not been considered either.

[0006] The present invention has been made in view of the above circumstances, and an object thereof is to provide a powdered fat and oil having good fluidity when added to food and drink products and emulsification stability after redissolution, and a food and drink product containing the same.

Means for Solving the Problems

[0007] As a result of intensive studies to solve the above problems, the inventors of the present invention have found that by using octenyl succinic anhydride-treated starch having a small angle of repose and specific emulsifying characteristics, the fluidity when the powdered fat and oil is added to food and drink products and the emulsification stability after redissolution are improved, and the present invention has been completed. That is, the powdered fat and oil of the present invention is characterized by containing octenyl succinic anhydride-treated starch (A) having an angle of repose of less than 53° and the following emulsifying characteristics. <Emulsifying Characteristics> An emulsion obtained by blending palm oil, dextrin, and octenyl succinic anhydride-treated starch (A) and homogenizing to adjust the median diameter of oil droplets to 0.6 to 0.8 μm, and spray-drying, has a median diameter of oil droplets after redissolution in water of less than 1.2 μm. The food and drink product of the present invention contains the above-mentioned powdered fat and oil. A method for improving the texture of the food and drink product of the present invention is characterized by using the above-mentioned powdered fat and oil. A method for suppressing the binding of the food and drink product of the present invention is characterized by using the above-mentioned powdered fat and oil. The texture improver of the present invention is characterized by containing the above-mentioned powdered fat and oil. The binder inhibitor of the present invention is characterized by containing the powdered oil and fat. [Effect of the Invention]

[0008] The powdered oil and fat of the present invention has good fluidity when added to food and drink products, and good emulsification stability after redissolution. In addition, food and drink products using the powdered oil and fat of the present invention are excellent in emulsification stability when added to food and drink products, and have a good appearance. Further, they have no unpleasant starch odor, have the umami of oil and fat, and have a good flavor. [Modes for Carrying Out the Invention]

[0009] Hereinafter, specific embodiments of the present invention will be described. (Powdered Oil and Fat) The fats and oils used in the powdered fats and oils of the present invention mainly target compositions in which triglycerides almost entirely occupy, like conventional edible fats and oils. Triglycerides in fats and oils have a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglycerides represent the positions where fatty acids are bonded. The fats and oils may contain trisaturated triglycerides (SSS) in which saturated fatty acid S is bonded to all of the 1st, 2nd, and 3rd positions, and as disaturated triglycerides in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bonded to one molecule of glycerol, it may contain symmetric triglycerides (SUS) in which saturated fatty acid S is bonded to the 1st and 3rd positions and unsaturated fatty acid U is bonded to the 2nd position, and may contain asymmetric triglycerides (SSU, USS) in which saturated fatty acid S is bonded to the 1st and 2nd positions, or the 2nd and 3rd positions, and unsaturated fatty acid U is bonded to the 3rd or 1st position. Further, it may contain disunsaturated 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 may contain trisunsaturated triglycerides (UUU) in which unsaturated fatty acid U is bonded to all of the 1st, 2nd, and 3rd positions. Here, saturated fatty acid S is all of the saturated fatty acids contained in the fats and oils. Although not particularly limited, examples of saturated fatty acid S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), etc. The numerical notations in parentheses for the above saturated fatty acids mean the number of carbon atoms of the fatty acids. Unsaturated fatty acid U is all of the unsaturated fatty acids contained in the fats and oils. Although not particularly limited, examples of unsaturated fatty acid U include myristoleic acid (14:1), palmitoleic acid (16:1), gadoleic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), nervonic acid (24:1), etc. The numerical notations in parentheses for the above unsaturated fatty acids mean that the left side is the number of carbon atoms of the fatty acid and the right side is the number of double bonds.The two or three saturated fatty acids S or unsaturated fatty acids U bonded to each triglyceride molecule may be the same fatty acid or different fatty acids from each other.

[0010] The oil and fat used in the powdery oil and fat of the present invention is not particularly limited. For example, vegetable oils and fats such as coconut oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, sal fat, mango oil, illipe fat, cocoa butter, etc., animal oils and fats such as lard, beef tallow, milk fat, fish oil, synthetic oils such as MCT, their fractionated oils, processed oils (oils and fats that have been subjected to one or more treatments among hardening and transesterification reactions), and the like can be mentioned.

[0011] The blending amount of the oil and fat is not particularly limited. For example, it can be appropriately set according to the purpose within the range of 40 to 90% by mass based on the total amount of the powdery oil and fat. From the viewpoint of effectively imparting the effect on the flavor of the oil and fat and the turbidity feeling after redissolution, it is preferably 40% by mass or more, more preferably 45% by mass or more, and further preferably 50% by mass or more with respect to the total amount of the powdery oil and fat. Also, from the viewpoint of maintaining a good emulsified state and fully exerting the dispersion effect of oil droplets, it is preferably 90% by mass or less, more preferably 85% by mass or less, further preferably 80% by mass or less, and particularly preferably 75% by mass or less.

[0012] The powdery oil and fat of the present invention may or may not contain trans fatty acids as constituent fatty acids of the oil and fat. However, when the intake amount of trans fatty acids increases, the amount of LDL cholesterol in the blood may increase. Therefore, from the viewpoint of being easy to suppress this, in the present invention, the content of trans fatty acids in the constituent fatty acids of the oil and fat is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less with respect to the total mass of the constituent fatty acids of the oil and fat. The content of trans fatty acids in the oil and fat was measured by gas chromatography method ("2.4.4.3 - 2013 Trans Fatty Acid Content (Capillary Gas Chromatography Method)" of the Standard Oil and Fat Analysis Test Method (Japan Oil Chemists' Society, Incorporated Administrative Agency)). Incidentally, the content of trans fatty acids can be calculated by the area ratio with an internal standard substance (heptadecanoic acid) with a known addition amount.

[0013] The powdery oil and fat of the present invention has an angle of repose of less than 53° and contains octenyl succinic anhydride - treated starch (A) having the following emulsifying properties. <Emulsifying properties> An emulsion obtained by blending palm oil, dextrin, and octenyl succinic anhydride - treated starch (A), homogenizing to adjust the median diameter of oil droplets to 0.6 to 0.8 μm, and spray - drying has a median diameter of oil droplets after redissolution in water of less than 1.2 μm.

[0014] In the present invention, the angle of repose of octenyl succinic anhydride - treated starch (A) is measured using a multi - functional powder physical property measuring instrument, Multi Tester MT - 02 (Seishin Enterprise Co., Ltd.). The angle of repose of octenyl succinic anhydride - treated starch (A) is less than 53°, preferably less than 47°.

[0015] In the present invention, the emulsifying properties of octenyl succinic anhydride - treated starch (A) are defined as above. More specifically, it means that a powdery oil and fat is produced under the conditions described in "1. Evaluation of the angle of repose and emulsifying properties of octenyl succinic anhydride - treated starch" in the Examples section described later, and the median diameter of oil droplets after redissolution in water is less than 1.2 μm. The median diameter of oil droplets after redissolution in water is preferably less than 1.0 μm.

[0016] In the measurement of the emulsifying properties of octenyl succinic anhydride-treated starch (A), palm oil with an iodine value of 53 can be used. For dextrin, Sun-Dex 100 manufactured by Sanwa Starch Co., Ltd. can be used. The DE (Dextrose Equivalent) of dextrin is 10 to 13. The DE value can be measured by the Willstätter-Schudel method. Homogenization can be carried out by a conventional method. For example, reference is made to the emulsification step and the homogenization step in the description of the method for producing the powder oil and fat described below. The spray drying of the emulsion with the median diameter of the oil droplets adjusted to 0.6 to 0.8 μm and the measurement of the median diameter of the oil droplets after redissolving the powder oil and fat in water also refer to the description of the method for producing the powder oil and fat described below. The formulation of the powder oil and fat is 65% by mass of palm oil, 23.5% by mass of dextrin, 10.0% by mass of octenyl succinic anhydride-treated starch, and 1.5% by mass of water.

[0017] The octenyl succinic anhydride-treated starch (A) used in the powder oil and fat of the present invention is not particularly limited as long as the angle of repose is less than 51° and it has emulsifying properties. Starch derived from plants (such as potato starch, tapioca starch, corn starch, waxy corn starch, etc.) or hydrolyzates thereof esterified with octenyl succinic anhydride can be preferably used. As the octenyl succinic anhydride-treated starch (A) obtained through esterification, for example, those in which one carboxylic acid group in octenyl succinic anhydride and starch or its hydrolyzate form an ester can be mentioned. In the octenyl succinic anhydride-treated starch (A) having such an ester, the other carboxylic acid group in octenyl succinic anhydride that does not form an ester may be free or may form a salt such as sodium, potassium, ammonia, or amines. From the viewpoint of workability, gelatinized octenyl succinic anhydride-treated starch (A) is preferred. From the viewpoint of easily achieving the effects of the present invention, in the octenyl succinic anhydride-treated starch (A), those in which the other carboxylic acid group in octenyl succinic anhydride that does not form an ester forms a sodium salt (that is, sodium octenyl succinate) are preferred.

[0018] As the octenyl succinic acid-treated starch (A), for example, commercially available products can be used.

[0019] The blending amount of the octenyl succinic acid-treated starch (A) is not particularly limited. For example, from the viewpoint of exerting sufficient emulsifying power, it is preferably 2% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more based on the total amount of the powdery fat. Also, from the viewpoint of suppressing the flavor from becoming an unfavorable flavor with a strong starch odor, it is preferably 25% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less.

[0020] The powdery fat of the present invention may contain starch other than the octenyl succinic acid-treated starch (A), and such starch may contain octenyl succinic acid-treated starch (B) other than the octenyl succinic acid-treated starch (A).

[0021] The blending amount of the octenyl succinic acid-treated starch (A) with respect to the total amount of the octenyl succinic acid-treated starch in the powdery fat, that is, the total amount of the octenyl succinic acid-treated starch (A) and the octenyl succinic acid-treated starch (B), is preferably 20% by mass or more, more preferably 50% by mass or more, even more preferably 80% by mass or more, and particularly preferably 100% from the viewpoint that a larger blending amount results in good fluidity and excellent emulsion stability.

[0022] In addition to the above components, the powdery fat of the present invention can preferably contain at least one of a saccharide and an emulsifier.

[0023] The saccharides are not particularly limited, and examples thereof include monosaccharides such as glucose, fructose, galactose, and mannose; disaccharides such as lactose, sucrose, maltose, and trehalose; trisaccharides such as maltotriose; tetrasaccharides such as maltopentaose; oligosaccharides; dextrin; polysaccharides such as starch other than octenyl succinic anhydride-treated starch; thickening polysaccharides; sugar alcohols; and the like. 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 in that a powdery oil having good dispersibility can be obtained.

[0024] Dextrin is a partial starch hydrolyzate obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and commercially available products can be used. Examples of the raw material of starch include corn, cassava, rice, potato, sweet potato, wheat, and the like. Specific examples of dextrin include amylose, amylopectin, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and resistant dextrin. The DE of dextrin is not particularly limited, and examples thereof include 5 to 40. From the viewpoint that the viscosity of the emulsion before dry powdering does not become too high and a good powdery oil can be obtained, 10 to 35 is preferable. DE (Dextrose Equivalent) is an index of the chain length of glucose residues, which are the constituent units of dextrin, and is a value indicating the content (%) of reducing sugar in dextrin. The larger the value, the shorter the chain length of dextrin. The DE value can be measured by the Willstätter-Schudel method.

[0025] Examples of starches other than octenyl succinic anhydride-treated starch (A) include carboxymethyl starch, hydroxypropyl starch obtained by etherifying starch using, for example, potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca, etc. as raw materials; phosphate starch, acetate starch obtained by esterifying starch; crosslinked starch; oxidized starch; acid-treated starch; α-starch; and heat-moisture treated starch.

[0026] Examples of the thickening polysaccharides 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.

[0027] Although the blending amount of the saccharide in the powdery oil and fat of the present invention is not particularly limited, from the viewpoint of making the characteristics of powdering good when the blending amount of the oil and fat is 40% by mass or more, 1% by mass or more is preferable, 5% by mass or more is more preferable, 8% by mass or more is further preferable, and 10% by mass or more is particularly preferable with respect to the total amount of the powdery oil and fat. Also, 55% by mass or less is preferable, 50% by mass or less is more preferable, 40% by mass or less is further preferable, and 30% by mass or less is particularly preferable.

[0028] In the present invention, when an emulsifier is blended, it may be added to the oil phase or the water phase before spray drying, or may be mixed with the powder after spray drying.

[0029] The emulsifier is not particularly limited. Examples thereof include lecithin, glycerin fatty acid esters (monoglycerin fatty acid esters, diglycerin fatty acid esters, glycerin organic acid fatty acid esters (such as diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, etc.), polyglycerin fatty acid esters), polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, calcium stearoyl lactate, and the like. These emulsifiers may be used alone or in combination of two or more.

[0030] The blending amount of the emulsifier is not particularly limited, but from the viewpoint of maintaining the emulsification stability during the production, storage, and use of the powdered oil and fat, it is preferably 0.05% by mass or more, more preferably 1.0% by mass or more, still more preferably 2.5% by mass or more, and particularly preferably 5.0% by mass or more based on the total amount of the powdered oil and fat. Further, from the viewpoint of suppressing the generation of fishy smell by the emulsifier, it is preferably 30% by mass or less, more preferably 25% by mass or less, still more preferably 20% by mass or less, and particularly preferably 15% by mass or less based on the total amount of the powdered oil and fat.

[0031] In the powdered oil and fat of the present invention, other components other than the above components can be blended within a range that does not impair the effects of the present invention. Such other components are not particularly limited, and examples thereof include proteins, antioxidants that suppress the deterioration of oils and fats, phosphates, coloring agents, flavors, and the like.

[0032] The protein enhances the dispersibility of oil droplets and functions as an emulsification stabilizer. The powdered oil and fat of the present invention coarsens while maintaining the oil droplets of the water-in-oil emulsion during production, but retains a structure in which fine oil droplets are dispersed by the protein. Further, the protein and the saccharide function as a powdering base material, and the powdered oil and fat of the present invention after drying has a shape in which the oil and fat is covered (encapsulated) with the powdering base material. The emulsifier can further enhance the dispersibility and stability of the oil droplets.

[0033] The protein is not particularly limited, and examples thereof include milk protein, soybean protein, pea protein, broad bean protein, rice protein, wheat protein, collagen, gelatin, and the like. Further, decomposition products of these proteins 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.

[0034] (Method for producing powdered oil and fat) The method for producing the powdery oil and fat of the present invention is not particularly limited. Preferably, the powdery oil and fat of the present invention is prepared by blending an oil and fat, octenyl succinic acid-treated starch (A), water, and optionally other components to prepare an oil-in-water emulsion, and then drying and powdering the oil-in-water 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 powdery oil and fat obtained by the spray drying method is preferred. The oil-in-water emulsion can be prepared by mixing an aqueous phase and an oil phase containing an oil and fat. For example, it can be prepared by the following emulsification step and homogenization step.

[0035] In the emulsification step, each raw material is put into a stirring tank of an emulsifier and stirred and mixed. The mixing ratio of water and other raw materials is not particularly limited. For example, raw materials such as an oil and fat and octenyl succinic acid-treated starch (A) are in the above-mentioned blending range, and the amount of water can be in the range of 40 to 400 parts by mass with respect to 100 parts by mass of the total amount of these. The blending procedure of each raw material is not particularly limited. For example, when blending octenyl succinic acid-treated starch (A) or a saccharide, etc., these water-soluble components are dispersed in water at room temperature, stirred under heating, or the water-soluble components are dispersed and stirred in heated water to be completely dissolved to form an aqueous phase, and then while stirring with a stirring device such as a homomixer installed in the stirring tank, the oil phase dissolved by heating is dropped to carry out emulsification. When blending an emulsifier, usually, an oil-soluble emulsifier is blended in the oil phase and a water-soluble emulsifier is blended in the aqueous phase.

[0036] In the homogenization step, the emulsion obtained in the emulsification step is supplied to a pressure homogenizer, whereby the oil droplet size is refined. For example, using a commercially available pressure homogenizer, homogenization can be carried out by applying a pressure of about 30 to 250 kgf / cm 2 to refine the oil droplet size. Note that a heat sterilization step may be provided before drying and powdering.

[0037] Next, when drying and pulverizing by the spray drying method, the homogenized emulsion is supplied to the inlet of the spray dryer by a high-pressure pump, hot air at a high temperature is blown in, and it is sprayed into the tank of the spray dryer from above. The spray-dried powder accumulates at the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by a rotary atomizer method or a nozzle method can be used. Since the spray-dried powder accumulates at the bottom of the tank of the spray dryer, powder oil and fat can be produced by taking out the powder.

[0038] Since the powder oil and fat of the present invention encapsulates edible oil and fat, it is not sticky and is easy to measure. Also, it can be easily mixed with other powders, and since it does not cause caking or oil stain, there is no restriction on the mixing amount. And since fine edible oil and fat is encapsulated by the powdering base material, the area directly in contact with air is small, the deterioration of the oil and fat is slowed down, and it has excellent storage stability.

[0039] Such powder oil and fat of the present invention is obtained by drying an oil-in-water emulsion, and when added to water, it becomes the original oil-in-water emulsion, and the oil droplets are dispersed, that is, in a redissolved state. The median diameter of the oil droplets at the time of redissolution is preferably 0.3 to 2 μm, more preferably 0.5 to 1.5 μm. Here, the median diameter of the oil droplets is measured by redissolving the powder oil and fat in water and measuring the particle size distribution of the oil droplets in the aqueous dispersion by the laser diffraction scattering method, and the median diameter is calculated from the particle size distribution. Specifically, the median diameter is measured on a volume basis by a particle size distribution measuring device such as a SALD-2300 wet type laser diffraction device manufactured by Shimadzu Corporation.

[0040] When the median diameter of the oil droplets is within the above range, in the formulation of the powder oil and fat of the present invention, when used for beverages or soups, the turbidity is improved, and when used for foods such as confectionery and bread, the dispersibility in the dough becomes very good.

[0041] (Use) The use of the powdery fat of the present invention is not particularly limited, and for example, it can be blended into foods and beverages. Specific examples of foods and beverages include, for example, beverages (coffee beverages, tea beverages, etc.), soups (corn puree, etc.), breads (baked products, steamed bread, etc.), confectioneries (baked products, puffed snack confectioneries, etc.), side dishes, desserts (frozen desserts, etc.), noodles, and the like.

[0042] (Method for improving the texture of foods and beverages and texture improver) The method for improving the texture of the foods and beverages of the present invention is characterized by using the powdery fat described above. The powdery fat of the present invention essentially contains octenyl succinic anhydride-treated starch (A), and has good fluidity when added to foods and beverages and good emulsification stability after redissolution. In relation to this, when added to foods and beverages, it improves the texture of the foods and beverages. Here, improving the texture specifically includes that when added to beverages such as coffee, it can impart a good cloudy feeling in a small amount, has less starch odor, and can impart the richness of non-greasy fat. Also, when added to gelled foods, it can have a non-greasy and cohesive and easy-to-eat texture. Further, when combined with an emulsifier, it further improves the texture of the foods and beverages. Here, improving the texture specifically includes that when used in confectioneries, it can impart a crispy texture, when used in noodles, it can impart a chewy texture, and when used in side dishes, it can impart a soft and good-melting-in-the-mouth texture. By using the powdery fat of the present invention in foods and beverages, foods and beverages with good flavor and easy to eat can be produced.

[0043] (Method for suppressing the binding of foods and beverages and binding inhibitor) The method for suppressing caking of food and drink products of the present invention is characterized by using the powdery oil and fat described above. The powdery oil and fat of the present invention essentially contains octenyl succinic anhydride-treated starch (A), and has good fluidity when added to food and drink products and good emulsion stability after redissolution. In relation to this, the powdery oil and fat of the present invention suppresses caking of food and drink products. Further, when combined with an emulsifier, caking of food and drink products is more suppressed. Here, suppressing caking of food and drink products specifically includes, when used in confectionery, being able to suppress adhesion between confectionery, when used in noodles, being able to suppress adhesion between noodle strands, and when used in prepared vegetables, being able to suppress adhesion of the prepared vegetables to a mold.

[0044] When the texture improver and caking inhibitor of the present invention are used in food and drink products, they may be kneaded into them or sprinkled on the surface.

Examples

[0045] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. The blending amounts shown in Tables 2A to 2F and Tables 3A to 3B indicate mass%.

[0046] 1. Evaluation of the angle of repose and emulsifying property of octenyl succinic anhydride-treated starch (Production of powdery oil and fat) Using the octenyl succinic anhydride-treated starch shown in Table 1, powdery oil and fat was produced according to the following formulation and procedure. Adjust the temperature of palm oil to 70°C. After adjusting 50 parts by mass of water to 60°C with respect to 100 parts by mass of the following formulation other than water, add octenyl succinic anhydride-treated starch and dextrin to prepare an aqueous phase. As the dextrin, Sun-Dex 100 (DE 10 to 13) manufactured by Sanwa Starch Industry Co., Ltd. is used. Maintain the aqueous phase at 60°C, add the entire amount of palm oil while stirring the aqueous phase with a homomixer, emulsify it into a water-in-oil type to obtain an emulsion. The obtained emulsion is homogenized using a pressure-type homogenizer to adjust the median diameter to 0.6 to 0.8 μm. This homogenized emulsion is spray-dried using a nozzle-type spray dryer to obtain powdered oil and fat with a moisture content of 1.0 to 2.0% by mass (spray-drying conditions: inlet temperature 210°C). 〈Formulation of powdered oil and fat〉 Palm oil 65.0% by mass Dextrin 23.5% by mass Octenyl succinic anhydride-treated starch 10.0% by mass Moisture 1.5% by mass

[0047] The fluidity (angle of repose) and emulsifying property of the octenyl succinic anhydride-treated starch were evaluated as follows.

[0048] [Fluidity (angle of repose) of octenyl succinic anhydride-treated starch] After adjusting the temperature of the octenyl succinic anhydride-treated starch to 20°C, the angle of repose of the octenyl succinic anhydride-treated starch was measured three times at a temperature of 25°C and a humidity of 65% using a multi-tester MT-02 (manufactured by Seishin Enterprise Co., Ltd.). The average value was taken as the angle of repose for evaluation, and the evaluation was carried out according to the following criteria. Evaluation criteria ◎: Angle of repose less than 47° 〇: Angle of repose of 47° or more and less than 53° △: Angle of repose of 53° or more and less than 55° ×: Angle of repose of 55° or more

[0049] [Emulsifying property 1 Emulsifying property in emulsion] In the above, the obtained emulsion was homogenized using a pressure-type homogenizer and then allowed to stand at 65°C for 2 hours. It was visually confirmed whether separation occurred, and the evaluation was carried out according to the following criteria. Evaluation criteria ○: Not separated ×: Separated

[0050] [Emulsifying property 2 Emulsifying property of powdered oil and fat] In the above, the powdered oil and fat obtained after spray-drying was dissolved in water to a concentration of 10% by mass, and the median diameter of the oil droplets was measured using a wet laser diffraction apparatus SALD-2300 (manufactured by Shimadzu Corporation). The evaluation was carried out according to the following criteria. Evaluation criteria ◎: Median diameter is less than 1.0 μm ○: Median diameter is 1.0 μm or more and less than 1.2 μm △: Median diameter is 1.2 μm or more and less than 1.4 μm ×: Median diameter is 1.4 μm or more

[0051] [Comprehensive evaluation] Based on the above evaluation of the angle of repose and emulsifying properties 1 and 2, good octenyl succinic anhydride-treated starch was evaluated according to the following criteria. Evaluation criteria ○: The evaluations of the angle of repose and emulsifying properties 1 and 2 are both ◎ or ○, and there are no △ and × evaluations. ×: In the evaluations of the angle of repose and emulsifying properties 1 and 2, there is one or more △ or × evaluation.

[0052] The results of the above evaluations are shown in Table 1.

[0053] [Table 1]

[0054] 2. Evaluation of powder oil (Manufacture of powder oil) In the examples and comparative examples, powder oil was manufactured according to the following procedure with the formulations shown in Tables 2 and 3. The oil was temperature-controlled to 70 °C, and an emulsifier was added if included in the formulation to prepare an oil phase. After the water was temperature-controlled to 60 °C, octenyl succinic anhydride-treated starch and saccharide were added, and an emulsifier was added if included in the formulation 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 40 to 400 parts by mass of water was obtained with respect to 100 parts by mass of all the formulations in Tables 2 and 3. For Examples 51 to 53, a mixture of monoglycerin fatty acid ester and polyglycerin fatty acid ester in the formulation described in the table was used for the powder oil of Example 4. Thereafter, the obtained emulsion was treated at a pressure of 50 to 200 kg / cm 2 and homogenized using a pressure-type homogenizer. This homogenized emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered oil and fat (spray drying conditions: inlet temperature 210°C). Tables 2 and 3 show the composition of the powdered oil and fat after spray drying.

[0055] The following evaluations were performed on the obtained powdered oil and fat. In the evaluation of the flavor of coffee beverages, the texture of jelly, and the flavor of jelly, the panelists conducted discrimination tests for the five basic tastes (sweetness, sourness, saltiness, bitterness, umami), discrimination tests for differences in taste concentration, discrimination tests for the taste of foods, and standard olfactory tests, and selected 8 men and 12 women in their 20s to 40s who were judged to be suitable in each of these tests.

[0056] [Flowability of powdered oil and fat] After adjusting the temperature of the powdered oil and fat to 20°C, at a temperature of 25°C and a humidity of 65%, the angle of repose of the powdered oil and fat was measured 3 times using a multi-tester MT-02 (manufactured by Seishin Enterprise Co., Ltd.), and the average value was used as the angle of repose for evaluation, and evaluated according to the following criteria. Evaluation criteria ◎: Angle of repose is less than 49° 〇: Angle of repose is 49° or more and less than 51° △: Angle of repose is 51° or more and less than 55° ×: Angle of repose is 55° or more

[0057] [Emulsion stability of powdered oil and fat] The powdered oil and fat was dissolved in water to a concentration of 10% by mass, and the median diameter of the oil droplets was measured using a wet laser diffraction apparatus SALD-2300 (manufactured by Shimadzu Corporation), and evaluated according to the following criteria. Evaluation criteria ◎: Median diameter is less than 1.0 μm 〇: Median diameter is 1.0 μm or more and less than 1.2 μm △: Median diameter is 1.2 μm or more and less than 1.4 μm ×: Median diameter is 1.4 μm or more

[0058] (Manufacture of coffee beverage) While stirring water with a homomixer, the raw materials were added at the following blending ratios and then stirred at 5000 rpm for 10 minutes. Thereafter, sterilization was carried out in an autoclave (121 °C, 20 minutes), followed by rapid cooling with cold water to obtain a coffee beverage. The obtained coffee beverage was used for the following evaluation. 〈Coffee Beverage Blending〉 Milk 10% by mass Granulated sugar 5% by mass Skim milk powder 0.9% by mass Coffee extract 2.5% by mass Sucrose fatty acid ester (HLB 16) 0.08% by mass Sodium hydrogen carbonate 0.1% by mass Powdered oil 0.5% by mass Water 80.92% by mass

[0059] [Cloudiness of Beverage] Regarding the manufactured beverage, the cloudiness was evaluated according to the following criteria. Evaluation Criteria ◎: The liquid color of the coffee beverage is strongly cloudy. 〇: The liquid color of the coffee beverage is cloudy. △: The liquid color of the coffee beverage is slightly cloudy. ×: The liquid color of the coffee beverage is not very cloudy.

[0060] [Flavor of Beverage] Regarding the manufactured beverage, the flavor was evaluated according to the following criteria. Evaluation Criteria ◎: 16 or more out of 20 people evaluated it as having a good flavor with no unpleasant starch odor and a richness of oil. 〇: 11 to 15 out of 20 people evaluated it as having a good flavor with no unpleasant starch odor and a richness of oil. △: 6 to 10 out of 20 people evaluated it as having a good flavor with no unpleasant starch odor and a richness of oil. ×: 5 or fewer out of 20 people evaluated it as having a good flavor with no unpleasant starch odor and a richness of oil.

[0061] (Manufacture of Jelly) The water was heated to a temperature above 95°C, and while stirring, a mixture of Ice Star M (manufactured by MP Gohyohdo Hood & Chemical Co., Ltd.), agar, and powdered oil was added, followed by stirring at 5500 rpm for 5 minutes. Then, it was cooled in a refrigerator overnight to obtain jelly. The obtained jelly was used for the following evaluations. 〈Jelly formulation〉 Ice Star M 0.2 mass% Agar 0.2 mass% Powdered oil 10.0 mass% Water 89.6 mass%

[0062] [Texture of jelly] Regarding the manufactured jelly, the texture was evaluated according to the following criteria. Evaluation criteria ◎: 16 or more out of 20 people evaluated that the texture was good and easy to eat because there was no stickiness and it held together in the mouth. 〇: 11 - 15 out of 20 people evaluated that the texture was good and easy to eat because there was no stickiness and it held together in the mouth. △: 6 - 10 out of 20 people evaluated that the texture was good and easy to eat because there was no stickiness and it held together in the mouth. ×: 5 or fewer out of 20 people evaluated that the texture was good and easy to eat because there was no stickiness and it held together in the mouth. [Flavor of jelly] Regarding the manufactured jelly, the flavor was evaluated according to the following criteria. Evaluation criteria ◎: 16 or more out of 20 people evaluated that it had a good flavor with no unpleasant starch smell and a richness of the oil. 〇: 11 - 15 out of 20 people evaluated that it had a good flavor with no unpleasant starch smell and a richness of the oil. △: 6 - 10 out of 20 people evaluated that it had a good flavor with no unpleasant starch smell and a richness of the oil. ×: 5 or fewer out of 20 people evaluated that it had a good flavor with no unpleasant starch smell and a richness of the oil.

[0063] The results of the above evaluations are shown in Tables 2A to 2F together with the blending of the powder oil and fat. For Comparative Example 5, since emulsification was not possible and spray drying could not be performed, the following evaluations were not carried out. Regarding the fluidity and emulsifiability of the powder oil and fat, it was judged that the problems were not solved in the case of △ or ×.

[0064]

Table 2A

[0065]

Table 2B

[0066]

Table 2C

[0067]

Table 2D

[0068]

Table 2E

[0069]

Table 2F

[0070] 3. Evaluation of texture improver and anti-caking agent The powder oil and fat of Examples 42 to 50, 54 shown in Tables 3A and 3B and the mixture of the powder oil and fat and the emulsifier of Examples 51 to 53 were used as a texture improver and an anti-caking agent, and the following evaluations were carried out. (Manufacture of expanded snack) Under the following conditions, puffs were manufactured as an expanded snack food. A powder mixture of a starchy raw material such as corn flour, a texture improver, and an anti-caking agent prepared with the following formulation was supplied to a twin-screw extruder (manufactured by Suehiro EPM Co., Ltd., EA-20, die inner diameter 5 mm). At the same time, water was added in the following formulation amounts, heated and pressurized in the barrel under the following conditions, extruded from the die tip, and expanded. The obtained extrudate was cut into pieces about 0.5 to 1.0 cm in length and dried with hot air at 75°C in a dryer to a moisture content of 10% by mass or less to obtain puffs. <Formulation of Puffs> Corn flour 100 parts by mass Texture improver and anti-caking agent 5 parts by mass Water 20 parts by mass <Manufacturing Conditions of Puffs> Kneading temperature (barrel temperature) 95 - 105°C Pressure 1.5 - 2.5 MPa Rotation speed 200 - 300 rpm Expansion temperature (die tip temperature) 150 - 160°C

[0071] The following evaluations were performed on the obtained expanded snacks.

[0072] [Crunchiness of Expanded Snacks] Twenty panelists tasted the puffs and evaluated the crunchiness according to the following criteria. The panelists were selected from 8 men and 12 women in their 20s to 40s who had passed the discrimination tests for the five flavors (sweet, sour, salty, bitter, umami), the discrimination test for the difference in flavor concentration, the discrimination test for the flavor of foods, and the reference olfactory test. Evaluation Criteria ◎+: 17 or more out of 20 panelists evaluated that the puffs had a crunchy texture. ◎: 13 - 16 out of 20 panelists evaluated that the puffs had a crunchy texture. ○: 9 - 12 out of 20 panelists evaluated that the puffs had a crunchy texture. △: 5 - 8 out of 20 panelists evaluated that the puffs had a crunchy texture. ×: 4 or fewer out of 20 panelists evaluated that the puffs had a crunchy texture.

[0073] [Caking Property of Expanded Snacks] When drying the puff extruded and cut by an extruder in a dryer, the binding property between the puffs was evaluated according to the following criteria. Evaluation Criteria ◎+: The puffs do not bind to each other and there are no lumps. ◎: The puffs bind to each other slightly and there are few lumps. ○: The puffs bind to each other and there are few lumps. △: The puffs bind to each other and a large number of lumps are formed. ×: The puffs bind to each other and form large lumps.

[0074] (Manufacture of Non-Fried Dried Noodles) Using the obtained texture improver and anti-binding agent, non-fried dried noodles were manufactured based on the following formulation. <Basic Formulation of Non-Fried Dried Noodles> Medium-strength flour 75 parts by mass Modified starch 25 parts by mass Salt 1 part by mass Powdered kelp extract 0.5 part by mass Water 35 parts by mass Texture improver and anti-binding agent 1 part by mass

[0075] <Manufacture of Non-Fried Dried Noodles> Salt, powdered kelp extract, texture improver and anti-binding agent were dissolved in water, and this was mixed with medium-strength flour and modified starch. After kneading with a tabletop mixer, it was made into noodle strands with a noodle-making machine. Then, these noodle strands were steamed in a steamer for 7 minutes, and 80 g of the steamed noodles were placed in a stainless-steel wire cage (diameter 14 cm, height 2.5 cm) and dried in a dryer at 80°C for 1 hour to obtain dried noodles.

[0076] [Resilience of Non-Fried Dried Noodles] The resilience of non-fried dried noodles was evaluated according to the following criteria. Evaluation Criteria ◎+: 17 or more out of 20 panelists evaluated that there was resilience. ◎: 13 - 16 out of 20 panelists evaluated that there was resilience. ○: 9 - 12 out of 2 panelists evaluated that there was resilience. △: 5 to 8 out of 20 panelists evaluated that the texture was firm. ×: 4 or fewer out of 20 panelists evaluated that the texture was firm.

[0077] [Texture of noodles] As noodle-making workability, the presence or absence of adhesion of the dough to the noodle-making utensils and the adhesiveness between noodle strands were evaluated according to the following criteria. Evaluation criteria ◎+: There is no adhesion to the noodle-making utensils, and there is no adhesion between noodle strands. ◎: It adheres slightly to the noodle-making utensils, but there is no adhesion between noodle strands. ○: It adheres slightly to the noodle-making utensils, and there is also a slight adhesion between noodle strands. △: There is some adhesion to the noodle-making utensils, and there is adhesion between noodle strands. ×: There is adhesion to the noodle-making utensils, and there is a lot of adhesion between noodle strands.

[0078] [Manufacture of takoyaki] Takoyaki was manufactured under the following conditions. [Takoyaki batter formulation] 100 parts by mass of weak flour 20 parts by mass of whole eggs 1 part by mass of baking powder 3 parts by mass of texture improver or anti-caking agent 4 parts by mass of salt and seasonings 415 parts by mass of water [Baking conditions of takoyaki batter] The batter was poured into a baking mold pre-coated with oil uniformly and baked. When the batter was gathered, it was inverted and baked until a uniform baked color was obtained.

[0079] [Gelatinous texture of takoyaki] 20 panelists tasted takoyaki and evaluated the gelatinous texture according to the following criteria. The evaluation was conducted by the same panel as above. Evaluation criteria ◎+: 17 or more out of 20 panelists evaluated that the gelatinous texture was present. ◎: 13 to 16 out of 20 panelists evaluated that the gelatinous texture was present. <-- Add the remaining lines as needed -->○: Nine to twelve out of 20 panelists evaluated it as having a gooey texture. △: Five to eight out of 20 panelists evaluated it as having a gooey texture. ×: Four or fewer out of 20 panelists evaluated it as having a gooey texture.

[0080] [Adhesiveness of Takoyaki] The batter was poured into a mold for 30 takoyaki, and the adhesiveness to the mold when inverting during baking was evaluated according to the following criteria. Evaluation Criteria ◎+: All 30 could be easily inverted without sticking to the mold. ◎: There was slight adhesion to the mold, but it could be easily inverted. ○: There was some adhesion to the mold, but it could be easily inverted. △: The batter was a bit difficult to gather, and it took time to invert all 30. ×: The batter stuck to the mold, and it was difficult to invert until it was well cooked.

[0081] The results of the above evaluation are shown in Tables 3A to 3B together with the formulations of the texture improver and the anti - sticking agent. When there was one or more △, it was judged that the problem was not solved.

[0082]

Table 3A

[0083]

Table 3B

Claims

1. A powdery oil and fat containing octenyl succinic anhydride-treated starch (A) having an angle of repose of less than 53° and having the following emulsifying properties. <Emulsifying properties> An emulsion obtained by blending palm oil, dextrin, and octenyl succinic anhydride-treated starch (A) and homogenizing to adjust the median diameter of oil droplets to 0.6 to 0.8 μm, and spray-drying, has a median diameter of oil droplets after redissolution in water of less than 1.2 μm.

2. The powdery oil and fat according to Claim 1, wherein the blending amount of the octenyl succinic anhydride-treated starch (A) is 20% by mass or more based on the total amount of octenyl succinic anhydride-treated starch in the powdery oil and fat.

3. The powdery oil and fat according to Claim 1, wherein the blending amount of the oil and fat is 50% by mass or more based on the total amount of the powdery oil and fat.

4. The powdery oil and fat according to Claim 1, further comprising an emulsifier.

5. A food or drink product containing the powdery oil and fat according to any one of Claims 1 to 4.

6. A method for improving the texture of a food or drink product using the powdery oil and fat according to any one of Claims 1 to 4.

7. A method for suppressing the binding of a food or drink product using the powdery oil and fat according to any one of Claims 1 to 4.

8. A texture improver containing the powdery oil and fat according to any one of Claims 1 to 4.

9. A binding inhibitor containing the powdery oil and fat according to any one of Claims 1 to 4.

Images