Creaming powder and composition for instant beverage

Abstract

To provide a creaming powder resistant to feathering caused by decrease in liquid temperature after long-term storage, and a powdered instant beverage composition containing the creaming powder.SOLUTION: A creaming powder containing vegetable oil and fat, dextrin having a DE of 30 or more, and casein, the content of the vegetable oil and fat being 40-60 mass% of the entire creaming powder. The creaming powder, wherein the content of the casein is 3.0-10.0 mass% of the entire creaming powder. A powdered instant beverage composition containing any of the creaming powders, for preparing a beverage by mixing with an edible liquid. A method for producing an instant beverage composition using any of the creaming powders as a raw material. A method for producing a beverage using any of the creaming powders as a raw material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a creaming powder having good dissolution stability at room temperature, and an instant beverage composition containing the creaming powder. [Background technology]

[0002] Dairy products such as raw milk, cream, cream cheese, and butter are commonly used to impart a milky flavor and texture. However, these materials are expensive, limiting the amount of incorporation. To solve this problem, a method of partially or completely replacing milk fat with vegetable oil has been widely used. By using vegetable oil instead of milk fat, it becomes possible to produce milk-flavored foods and beverages at lower cost. For example, as a substitute for cream added to favorite beverages such as coffee and tea, there are oil-in-water emulsions containing vegetable oil, milk protein such as casein protein, and a powdered base material, and creaming powders obtained by drying and powdering this emulsion. By incorporating creaming powder into instant beverage compositions whose main ingredients are the soluble solids of beverages such as instant coffee, and dissolving the emulsion in water, a milk-flavored beverage such as cafe au lait can be easily prepared.

[0003] As the oil content of creaming powder increases, its emulsion stability decreases, especially in low-temperature water. For example, an instant beverage prepared by dissolving a creaming powder-containing instant beverage composition in hot water may experience feathering, in which protein aggregates float in feather-like formations, when the liquid temperature drops to room temperature. Several solutions have been proposed to improve the emulsion stability of creaming powder. For example, Patent Document 1 describes that a powdered oil composition with excellent long-term emulsion stability can be obtained by using a starch hydrolysate with a specific molecular weight distribution as a powdered base material. Patent Document 2 also describes that a powdered oil composition with excellent dispersibility, solubility, and emulsion stability can be obtained when added to a beverage by using a dextrin whose viscosity, measured at 25°C as a 50% by mass aqueous solution, is within a specific range and the oil content is within a specific range. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2019-115370 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-216887 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to provide a creaming powder that is resistant to feathering caused by a decrease in liquid temperature even after long-term storage, and a powdered instant beverage composition containing the creaming powder. [Means for solving the problem]

[0006] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that when a creaming powder having a relatively high vegetable oil content of 40 to 60 mass% of the total amount of creaming powder is formulated in combination with dextrin having a DE of 30 or more and casein, the creaming powder has excellent storage stability, and even after long-term storage, the occurrence of feathering due to a decrease in liquid temperature after dissolving in hot water is suppressed, thereby completing the present invention.

[0007] The present invention is as follows. [1] Contains vegetable oil, dextrin with a DE of 30 or more, and casein, A creaming powder characterized in that the content of the vegetable oil or fat is 40 to 60 mass % based on the total amount of the creaming powder. [2] The creaming powder according to [1], wherein the casein content is 3.0 to 10.0% by mass based on the total amount of the creaming powder. [3] The creaming powder according to [1] or [2], wherein the vegetable oil contains one or more selected from the group consisting of coconut oil, hardened coconut oil, palm oil, palm kernel oil, hydrogenated palm oil, and hydrogenated palm kernel oil. [4] The creaming powder according to any one of [1] to [3] above, further comprising one or more types of milk selected from the group consisting of animal milk and plant milk. [5] A powdered instant beverage composition for mixing with an edible liquid to prepare a beverage, comprising: An instant beverage composition, characterized by containing the creaming powder according to any one of [1] to [4] above. [6] The instant beverage composition according to [5], further comprising a soluble beverage solid or a fine powder of a beverage ingredient. [7] The soluble beverage solids are one or more selected from the group consisting of soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble roasted green tea solids, soluble oolong tea solids, soluble herbal tea solids, and cocoa powder; The instant beverage composition according to [6], wherein the fine powder of the beverage raw material is at least one selected from the group consisting of matcha powder, green tea powder, and oolong tea powder. [8] A method for producing an instant beverage composition, characterized by using any one of the creaming powders according to [1] to [4] as a raw material. [9] A method for producing a beverage, characterized by using any one of the creaming powders according to [1] to [4] as a raw material.

Advantages of the Invention

[0008] The creaming powder according to the present invention has good storage stability despite a relatively high content of vegetable oil of 40 to 60% by mass, and also has good emulsion stability even when the liquid temperature drops to about 30°C. Therefore, by using the creaming powder as a raw material, food and beverages that can be stably stored for a long time and in which the occurrence of feathering due to a decrease in the liquid temperature is suppressed can be obtained. In particular, an instant beverage prepared by dissolving an instant beverage composition containing the creaming powder according to the present invention in hot water is less likely to develop feathering for a relatively long time even when left at room temperature after preparation, and has excellent palatability.

Embodiments for Carrying Out the Invention

[0009] In the present invention and this specification, "X to Y (X and Y are real numbers satisfying X < Y)" means a numerical range of "X or more and Y or less".

[0010] In the present invention and this specification, "creaming powder" means a powder composition added to a flavored beverage such as coffee as a substitute for cream.

[0011] In the present invention and this specification, "instant beverage composition" means a composition that can be used to prepare a beverage by dissolving or diluting it in an edible liquid such as water or milk. The instant beverage composition according to the present invention is a powder composition.

[0012] In this invention and this specification, "powder" means a granular material (consisting of many solid particles with a distribution of different sizes, with some interaction between the individual particles). Also, "granules" are aggregates of particles (granular granulations) granulated from powder. In this invention and this specification, powder also includes granules.

[0013] In the present invention and this specification, "room temperature" means the temperature inside a room, etc. Generally, it is a temperature within the range of 15 to 30°C.

[0014] <Creaming powder> The creaming powder of the present invention is characterized by containing vegetable oil, dextrin with a DE of 30 or higher, and casein, with the vegetable oil content being 40 to 60% by mass based on the total amount of creaming powder. The creaming powder of the present invention uses dextrin with a DE of 30 or higher, and contains casein, so that despite the relatively high vegetable oil content, it has good storage stability and good emulsification stability even at a liquid temperature of about 30°C. Therefore, a solution prepared by storing the creaming powder of the present invention for a long period of time, for example, for a period equivalent to six days at 60°C, and then dissolving it in hot water is unlikely to exhibit feathering even when left at room temperature after preparation and the liquid temperature drops to about 30°C.

[0015] The vegetable oil contained in the creaming powder of the present invention is not particularly limited as long as it is an edible oil, and may be a natural oil, a processed oil, or a synthetic oil. Examples of such edible oils include palm oil (coconut oil), hardened palm oil, palm oil, palm kernel oil, hydrogenated palm oil, hydrogenated palm kernel oil, rapeseed oil (canola oil), corn oil, soybean oil, rice bran oil, safflower oil (safflower oil), cottonseed oil, sunflower oil, and medium-chain triglycerides. The creaming powder of the present invention may contain only one type of vegetable oil, or two or more types in combination. The creaming powder of the present invention preferably contains one or more vegetable oils selected from the group consisting of palm oil, hardened palm oil, palm oil, palm kernel oil, hydrogenated palm oil, and hydrogenated palm kernel oil. The vegetable oil contained in the creaming powder according to the present invention may be only one or more selected from the group consisting of coconut oil, hardened coconut oil, palm oil, palm kernel oil, hydrogenated palm oil, and hydrogenated palm kernel oil, or may contain other vegetable oils such as medium-chain fatty acid triglycerides in addition to these.

[0016] The creaming powder according to the present invention may contain animal fats and oils in addition to vegetable fats and oils. Examples of such animal fats and oils include milk fat, beef fat, and lard.

[0017] The vegetable oil content of the creaming powder according to the present invention may be within a range of 40 to 60% by mass relative to the total amount of the creaming powder. For example, the vegetable oil content of the creaming powder according to the present invention is preferably within a range of 40 to 55% by mass, more preferably within a range of 40 to 50% by mass.

[0018] Dextrin is a substance obtained by decomposing starch into smaller molecules through an enzymatic reaction or acid treatment. The degree of decomposition is expressed by the DE (Dextrose Equivalent) value. The dextrin used in the present invention can be obtained by decomposing starch through an enzymatic reaction or acid treatment and then subjecting it to various purification methods, or commercially available dextrin can also be used.

[0019] The DE of the dextrin contained in the creaming powder according to the present invention is not particularly limited, as long as it is at least 30. The DE of the dextrin contained in the creaming powder according to the present invention is preferably within the range of 30 to 40, more preferably within the range of 30 to 35, and even more preferably within the range of more than 30 but not more than 35.

[0020] The content of dextrin in the creaming powder according to the present invention is not particularly limited, as long as it is an amount that allows sufficient amounts of vegetable oil and casein to be blended in. The content of dextrin in the creaming powder according to the present invention is preferably in the range of 10 to 58% by mass, more preferably in the range of 12 to 55% by mass, based on the total amount of the creaming powder.

[0021] Casein is a protein (milk protein) derived from animal milk. The casein contained in the creaming powder of the present invention can be any of various caseins commonly used for food, such as sodium caseinate, calcium caseinate, acid casein, caseinate, and rennet casein. The creaming powder of the present invention may be produced using casein as a raw material, a casein-containing dairy raw material (animal milk and its processed products) as a raw material, or both casein and a casein-containing dairy raw material as raw materials. Examples of dairy raw materials containing casein include whole milk powder and skim milk powder.

[0022] In the creaming powder according to the present invention, the higher the casein content, the greater the effect of suppressing feathering due to a decrease in liquid temperature. The casein content of the creaming powder according to the present invention is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, even more preferably 3.0% by mass or more, and even more preferably 3.5% by mass or more, based on the total amount of creaming powder. In order to achieve a sufficient effect of suppressing feathering, when the vegetable oil content of the creaming powder is 50 to 60% by mass, the casein content is preferably 4.0% by mass or more, and more preferably 4.4% by mass or more. The upper limit of the casein content of the creaming powder according to the present invention is not particularly limited, but in order to ensure that vegetable oil and dextrin are contained in sufficient amounts, it is preferably 20.0% by mass or less, more preferably 15.0% by mass or less, even more preferably 10.0% by mass or less, and even more preferably 8.0% by mass or less.

[0023] The content of each ingredient (edible fats and oils, dextrin, casein, etc.) in the creaming powder of the present invention can be calculated from the ratio of the amount blended as a raw material to the total amount of solid content of the raw material ([amount of each ingredient blended (g)] / [total amount of solid content of raw material (g)] × 100%).

[0024] The creaming powder according to the present invention preferably contains, in addition to vegetable oils and fats, casein, and dextrin, one or more types of milk selected from the group consisting of animal milk and plant milk. By containing such milk, a creaming powder having a better milk flavor can be obtained. In the present invention and this specification, "milk" is a general term for animal milk and plant milk.

[0025] In the present invention and this specification, "animal milk" refers to the milk of mammals. Examples of animal milk include cow's milk, goat's milk, sheep's milk, and horse's milk. Animal milk also includes whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, concentrated skim milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, lactose, fresh cream, and butter. Note that whole milk powder and skim milk powder are obtained by removing water from cow's milk (full-fat milk) or skim milk by spray drying or the like, and then drying and powdering them, respectively. These animal milks are preferably obtained by removing water from them by spray drying or the like, and then drying and powdering them. The creaming powder according to the present invention may contain one type of animal milk, or may contain a combination of two or more types of animal milk.

[0026] In the present invention and this specification, the term "plant-based milk" refers to a liquid obtained by extracting components containing protein and fat from plant-derived raw materials such as beans, nuts, and grains with water. Examples of plant-based milk include bean milk, nut milk, and grain milk. Examples of legume milk include soy milk and peanut milk. Examples of nut milk include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk, macadamia nut milk, and coconut milk. Examples of grain milk include rice milk, oat milk, and corn milk. These plant-based milks are preferably dried and powdered by removing water using methods such as spray drying. The creaming powder of the present invention may contain one type of plant-based milk or a combination of two or more types.

[0027] The creaming powder of the present invention may contain other ingredients in addition to the vegetable oil, casein, and dextrin, as long as the effects of the present invention are not impaired. Examples of such other ingredients include excipients, emulsifiers, pH adjusters, sweeteners, acidulants, minerals, flavorings, flow improvers (anti-caking agents), antioxidants, etc.

[0028] The excipient is not particularly limited as long as it can be added to foods and beverages. Examples of the excipient include carbohydrates such as starch, starch hydrolysates (excluding dextrin), sugars, and dietary fiber, as well as proteins (excluding casein). Examples of starch include edible starches such as tapioca starch, glutinous rice starch, rice starch, potato starch, wheat starch, corn starch, waxy corn starch, taro starch, and sago starch. These starches may also be subjected to cross-linking or other processing such as hydroxypropylation, acetylation, or phosphate monoesterification. Examples of starch hydrolysates include starch syrup (a mucilaginous composition obtained by saccharifying various starches with acid or a saccharifying enzyme) and powdered starch syrup (a powdered composition obtained by dehydrating and drying starch syrup). Examples of sugars include glucose (grape sugar), lactose, maltose, sucrose, trehalose, and oligosaccharides. Examples of dietary fiber include indigestible dextrin, cellulose, xanthan gum, etc. Protein may be animal protein, but vegetable protein is preferred. Vegetable protein includes soybean flour, soybean flour, soybean pulp powder, rice flour, wheat powder, etc. The creaming powder according to the present invention may contain one type of excipient or a combination of two or more types.

[0029] The emulsifier is not particularly limited as long as it can be added to foods and beverages, and examples thereof include glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, enzymatically decomposed lecithin, organic acid monoglycerides, etc. The creaming powder according to the present invention may contain one type of emulsifier or may contain two or more types in combination.

[0030] The pH adjuster is not particularly limited as long as it can be added to foods and beverages, and may be an inorganic acid salt or an organic acid salt. Examples of inorganic acid salts include phosphate, sodium hydroxide, potassium hydroxide, etc. Examples of phosphate salts include disodium hydrogen phosphate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium dihydrogen pyrophosphate, etc. Examples of organic acid salts include citrates such as trisodium citrate; malates such as DL-sodium malate; gluconates such as potassium gluconate and sodium gluconate; and lactates such as potassium lactate and sodium lactate. The creaming powder of the present invention may contain one type of pH adjuster or may contain two or more types in combination. The pH adjuster contained in the creaming powder of the present invention is preferably one or more selected from the group consisting of sodium hydroxide, phosphate, and citrate.

[0031] As the flow improver, fine silicon oxide, tricalcium phosphate, etc. may be used. The creaming powder according to the present invention may contain one type of flow improver or may contain two or more types in combination.

[0032] Examples of sweeteners include sugars such as sugar, oligosaccharides, and glucose-fructose corn syrup; sugar alcohols such as erythritol, trehalose, and sorbitol; high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose; and stevia. Sugar may be granulated sugar, white sugar, or powdered sugar. The sweetener used in the present invention may be a single type or a combination of two or more types.

[0033] Examples of the acidulant include organic acids and phosphoric acids. Examples of the organic acids include citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, gluconic acid, glucono-delta-lactone, phytic acid, adipic acid, and ascorbic acid. The phosphoric acid may be orthophosphoric acid, pyrophosphoric acid, tripolyphosphoric acid, or metaphosphoric acid. The acidulant used in the present invention may be a single type or a combination of two or more types.

[0034] Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogenic acid, catechin, etc. The creaming powder according to the present invention may contain one type of antioxidant or a combination of two or more types.

[0035] The creaming powder contained in the creaming powder according to the present invention can be produced, for example, by mixing raw materials such as edible oils and fats in water, then forming an oil-in-water emulsion (O / W emulsion) using an emulsifier or the like, and then removing the water. The water can be removed by any method selected from spray drying, spray freezing, freeze drying, freeze-pulverization, extrusion granulation, and the like. The obtained creaming powder may be classified, granulated, pulverized, and the like, as necessary.

[0036] The creaming powder according to the present invention can be used as an ingredient in various foods and beverages, similar to other creaming powders. The creaming powder according to the present invention may be added directly to foods and beverages produced by a conventional method, or may be mixed with other ingredients during the production process to produce foods and beverages.

[0037] The food and drink produced using the creaming powder of the present invention as a raw material is not particularly limited and may be a solid food, or a gel or cream-like food. However, beverages and liquid foods are preferred because they can fully exhibit the effect of suppressing feathering caused by a decrease in liquid temperature. The beverage may be a non-alcoholic beverage or an alcoholic beverage. It may also be a sparkling beverage (carbonated beverage) or a non-sparkling beverage. Specific examples of the food and drink produced using the creaming powder of the present invention as a raw material include beverages, dairy beverages, lactic acid bacteria beverages, juices, sports drinks, near water, soups, etc.

[0038] <Instant drink composition> The instant beverage composition of the present invention is a powdered instant beverage composition to be mixed with an edible liquid to prepare a beverage, and contains the creaming powder of the present invention. By containing the creaming powder of the present invention, an instant beverage prepared by mixing the instant beverage composition of the present invention with an edible liquid at a high temperature (for example, 60°C or higher) is less likely to feather, even when left at room temperature and the liquid temperature drops to about 30°C. In particular, in the case of instant beverage compositions for preparing coffee or black tea beverages, the resulting beverage has a strong aroma specific to each favorite beverage and is highly palatable.

[0039] The instant beverage composition of the present invention can be prepared by mixing other ingredients with the creaming powder of the present invention. Alternatively, the instant beverage composition of the present invention can be prepared by mixing the vegetable oil, dextrin with a DE of 30 or higher, and casein, which are the raw materials for the creaming powder of the present invention, as separate raw materials, with other ingredients. Examples of the other ingredients include soluble beverage solids, finely powdered beverage ingredients, dairy ingredients, vegetable milk, vegetable proteins, sweeteners, acidulants, flavorings, minerals, excipients, binders, flow improvers, antioxidants, and pH adjusters. The dairy ingredients, vegetable milk, vegetable proteins, sweeteners, acidulants, flavorings, minerals, excipients, flow improvers, antioxidants, and pH adjusters can be the same as those listed above.

[0040] Soluble beverage solids are soluble solids extracted from various beverage ingredients, and beverages are prepared by dissolving them in water. Fine powder beverage ingredients are powders obtained by grinding various beverage ingredients, and beverages are prepared by dispersing the fine powder in a liquid such as water. Beverage ingredients include roasted coffee beans, tea leaves for tea beverages such as black tea, green tea, matcha, roasted green tea, and oolong tea, barley, cocoa beans, herbs, fruits, and vegetables. Preferred herbs are herbs commonly consumed as herbal tea, such as hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm, lavender, and rooibos.

[0041] The soluble solids of beverage ingredients can be produced by conventional methods, or commercially available products can be used. For example, soluble coffee powder (instant coffee powder) can be obtained by extracting soluble solids from roasted coffee beans using hot water and drying the resulting extract. Powdered soluble solids for tea beverages can be obtained by extracting soluble solids from tea leaves such as black tea leaves, green tea leaves (fresh tea leaves), roasted tea leaves, and oolong tea leaves using hot water and drying the resulting extract. Soluble herbal tea powder (instant herbal tea powder) can be obtained by extracting soluble solids from herbal ingredients using hot water and drying the resulting extract. Cocoa powder is obtained by fermenting and roasting cocoa beans, removing the seed coat and germ, and grinding them to prepare cocoa mass, and then pulverizing the remaining cocoa cake from the resulting cocoa mass, removing the cocoa butter from the resulting cocoa mass. As beverage raw materials, such as coffee beans, tea leaves, herbs, and cocoa beans, those commonly used as beverage raw materials can be used. Methods for drying the obtained extract include freeze-drying, spray-drying, and vacuum drying. Furthermore, extracts from tea leaves and coffee beans may be concentrated as needed before drying. Such concentration methods can be commonly used, such as thermal concentration, freeze-concentration, and membrane concentration using a reverse osmosis membrane or an ultrafiltration membrane.

[0042] The fine powder of the beverage ingredient can be produced by a conventional method, or a commercially available product may be used. For example, matcha powder can be obtained by sterilizing tea leaves (fresh leaves) and then grinding them using a stone mill or a commonly used grinder. Green tea powder and oolong tea powder can also be obtained in a similar manner using green tea or oolong tea leaves as the raw material.

[0043] The instant beverage composition of the present invention may contain one type of soluble beverage solids or fine powders of beverage ingredients, or two or more types may be used in combination. The soluble beverage solids of the present invention are preferably one or more selected from the group consisting of soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble oolong tea solids, soluble herbal tea solids, cocoa powder, matcha powder, green tea powder, and oolong tea powder.

[0044] Examples of edible liquids to be mixed with the beverage composition of the present invention include water; liquid dairy ingredients such as cow's milk, low-fat milk, concentrated milk, and concentrated skim milk; liquid plant milk such as soy milk, etc. The temperature of the edible liquid to be mixed with the instant beverage composition of the present invention may be within a range of room temperature to 100°C, preferably within a range of 40 to 100°C, and more preferably within a range of 60 to 100°C.

[0045] The instant beverage composition of the present invention can be individually packaged in a small pouch or the like in a single serving amount (for example, the amount required to dissolve in 120 to 180 mL of liquid to prepare an instant beverage), or it can be packaged in a container such as a bottle in a number of serving amounts so that it can be shaken out of the container or taken out with a spoon when in use and supplied as a commercial product.

[0046] The individually packaged type is a stick-shaped aluminum pouch or similar that is filled with the contents of one drink, and the contents can be removed by opening the container and pushing it out with your fingers. The individually packaged type has the advantage of being easy to handle and hygienic, as each serving is sealed. [Example]

[0047] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples. In the following examples, "%" means "% by mass" unless otherwise specified.

[0048] <Raw materials> In the following examples, the various raw materials used are as follows: Dextrin (DE33, powdered sugar): Product name "SPD", manufactured by Showa Sangyo Co., Ltd. Dextrin (DE33, syrup): Product name: Fuji Syrup C-75S, manufactured by Kato Chemicals Dextrin (DE33, syrup): Product name "KDL-H75", manufactured by Japan Cornstarch Co., Ltd. Dextrin (DE20, powdered sugar): Product name "M-SPD", manufactured by Showa Sangyo Co., Ltd. Dextrin (DE16.5, powdered sugar): Product name "L-SPD", manufactured by Showa Sangyo Co., Ltd. Dextrin (DE9, powdered sugar): Product name "Max 1000", manufactured by Matsutani Chemical Industry Co., Ltd. Hydrogenated palm kernel oil: J-Oil Mills Refined palm oil: Fuji Oil Co., Ltd. Acid casein: Westland Milk Products Skim milk powder: Product name: "Yotsuba Skim Milk Powder", manufactured by Yotsuba Dairy Co., Ltd. Whey protein: Product name "Pronativ 95", manufactured by Lactalis Ingredients Lactose: Product name "Lactose Leprino", manufactured by Leprino foods Monoglycerin fatty acid ester: Product name "Poem P-200", manufactured by Riken Vitamin Co., Ltd. Sorbitan fatty acid ester: Product name "Emersol P-10V", manufactured by Kao Corporation Polyglycerin fatty acid ester: Product name: Ryoto Polyglycerin L-10D, manufactured by Mitsubishi Chemical Corporation Organic acid monoglyceride: Product name "Poem B-30", manufactured by Riken Vitamin Co., Ltd. Dipotassium hydrogen phosphate: Taihei Chemical Industry Co., Ltd. Disodium hydrogen phosphate: Taihei Chemical Industry Co., Ltd. Trisodium citrate: manufactured by Jungbunzlauer Instant coffee: Product name: "Blendy Instant Coffee", manufactured by Ajinomoto AGF Co., Ltd. Black tea powder: Product name "Instant Tea HWS336", manufactured by Marubeni Corporation Caramel color: Product name "Caramel SF-161", manufactured by Ikeda Tohka Kogyo Co., Ltd. Wheat protein: Product name: "Melipro 500", manufactured by Koyo Shokai Soy protein: Product name "Fujipro CL", manufactured by Fuji Oil Co., Ltd.

[0049] [Example 1] Instant creaming powder was produced using vegetable oil and dextrin, and the effects of the vegetable oil content and the DE of the dextrin on the likelihood of feathering occurring when the temperature of a beverage prepared by dissolving the instant creaming powder in hot water was lowered were investigated.

[0050] Instant creaming powders were produced according to the compositions shown in Tables 1 to 6. Specifically, dairy ingredients, protein, dextrin, salts, and pH adjuster were added to the raw water and mixed at 60°C. An emulsifier and vegetable oil were then added to the resulting mixture, which was then stirred at 8,000 rpm for 15 minutes using a homomixer (product name: "Labo-Lution", manufactured by Primemix). The raw material mixture after stirring was then mixed at 400 kg / cm using a homogenizer (product name: "APV-2000", manufactured by APV). 2 The homogenized emulsion was spray-dried using a spray dryer (product name: "Mini Spray Dryer B-290", manufactured by BUCHI) under conditions of a hot air temperature of 180°C and an exhaust air temperature of 90°C, to obtain a creaming powder.

[0051] <Aggregation test> Each creaming powder produced was stored at 60°C for 6 days, after which 1g of caramel color and 3g of each creaming powder were mixed, dissolved in 160mL of boiling water, and stirred to prepare a beverage. The prepared beverage was left to stand at room temperature until it cooled to about 30°C, after which it was stirred again, and the state of agglomerates (feathering) on the liquid surface was visually inspected and evaluated according to the following criteria.

[0052] Aggregate evaluation criteria; 0 points: No aggregates observed. 1 point: 10 or fewer aggregates. 2 points: 11 to 100 or less aggregates. 3 points: 100 or more aggregates. 4 points: Aggregates are observed all over the liquid surface.

[0053] [Table 1]

[0054] [Table 2]

[0055] [Table 3]

[0056] [Table 4]

[0057] [Table 5]

[0058] [Table 6]

[0059] The results of the evaluation of the cohesiveness of the beverages prepared from the creamer powders of each test group are shown in Tables 1 to 6.

[0060] Comparing test plots 1-7 and 10-17, the higher the vegetable oil content, the more aggregates were observed, and the higher the DE of the dextrin, the less feathering was observed. In particular, with creaming powder containing dextrin with a DE of 33, no aggregates were observed on the liquid surface, regardless of the vegetable oil content, from 30 to 60%, and the occurrence of feathering was significantly suppressed. The results of test plots 8 and 9 confirmed that feathering occurred when the vegetable oil content was 43% or higher, even with a dextrin DE of 20.

[0061] The results of test plots 18 to 21, when compared with the results of test plots 1, 4, 10 and 14, confirmed that the higher the casein content, the more effectively feathering was suppressed.

[0062] The results of test plots 22 to 25 confirmed that feathering caused by a decrease in liquid temperature can be suppressed when dextrin and casein with a DE of 30 or higher are included, regardless of the type and amount of emulsifier, the type and amount of pH adjuster, or the presence or absence of dairy ingredients other than casein.

[0063] The results of test plots 26 and 27 confirmed that any dextrin can suppress feathering caused by a decrease in liquid temperature as long as the dextrin's DE is 30 or higher. Furthermore, the results of test plots 28 and 29 confirmed that proteins other than casein do not have this effect of suppressing feathering.

[0064] [Example 2] Compositions for instant coffee beverages were prepared using the creaming powders of test plots 10 to 13 produced in Example 1 (before storage at 60°C for 6 days), and the flavors were examined. Specifically, instant coffee beverage compositions were prepared by mixing the powders to obtain the compositions shown in Table 7. Instant cafe au lait beverages were prepared by dissolving each instant coffee beverage composition in 180 mL of boiling water and stirring.

[0065] A panel of five experts evaluated the relative strength of the coffee aroma of the prepared instant cafe au lait beverages on a five-point scale (0 to 5 points). The evaluation results are shown in Table 7.

[0066] [Table 7]

[0067] As shown in Table 7, the higher the DE of the dextrin added, the stronger the coffee aroma of the resulting cafe au lait beverage tended to be. In particular, the cafe au lait beverage of Test Group 30, which used a creamer powder containing dextrin with a DE of 30 or higher, had a very strong coffee aroma and was highly palatable.

[0068] [Example 3] Instant black tea beverage compositions were prepared using the creaming powders of test plots 10 to 13 produced in Example 1 (before storage at 60°C for 6 days), and the flavors were examined. Specifically, each powder was mixed to prepare an instant black tea beverage composition according to the composition shown in Table 8. Each instant black tea beverage composition was dissolved in 180 mL of boiling water and stirred to prepare an instant black tea au lait beverage.

[0069] A panel of five experts evaluated the relative strength of the coffee aroma of the prepared instant tea au lait drinks on a 5-point scale (0 to 5 points). The evaluation results are shown in Table 8.

[0070] [Table 8]

[0071] As shown in Table 8, the higher the DE of the dextrin contained, the stronger the black tea aroma of the resulting black tea au lait beverage. In particular, the black tea au lait beverage of Test Group 34, which used creamer powder containing dextrin with a DE of 30 or higher, had a very strong black tea aroma and was highly palatable.

Claims

1. Contains vegetable oil, dextrin having a DE of 30 or more, and casein, A creaming powder characterized in that the content of the vegetable oil is 40 to 60 mass% based on the total amount of the creaming powder.

2. 2. The creaming powder according to claim 1, wherein the casein content is 3.0 to 10.0% by mass based on the total amount of the creaming powder.

3. 2. The creaming powder according to claim 1, wherein the vegetable oil contains one or more selected from the group consisting of coconut oil, hardened coconut oil, palm oil, palm kernel oil, hydrogenated palm oil, and hydrogenated palm kernel oil.

4. 2. The creaming powder according to claim 1, further comprising one or more types of milk selected from the group consisting of animal milk and plant milk.

5. 1. A powdered instant beverage composition for mixing with an edible liquid to prepare a beverage, comprising: An instant beverage composition comprising the creaming powder according to any one of claims 1 to 4.

6. The instant beverage composition according to claim 5, further comprising a soluble beverage solid or a fine powder of a beverage ingredient.

7. the soluble beverage solids are one or more selected from the group consisting of soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble roasted green tea solids, soluble oolong tea solids, soluble herbal tea solids, and cocoa powder; 7. The instant beverage composition according to claim 6, wherein the fine powder of the beverage ingredient is one or more selected from the group consisting of matcha powder, green tea powder, and oolong tea powder.

8. A method for producing an instant beverage composition, characterized in that the creaming powder according to any one of claims 1 to 4 is used as a raw material.

9. A method for producing a beverage, characterized in that the creaming powder according to any one of claims 1 to 4 is used as a raw material.

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