Powdered oils and fats and food and beverages containing them

Abstract

The present invention provides powdered oils and fats with excellent oxidative stability of the oils and fats within the powdered oils and fats, as well as food and beverages containing such powdered oils and fats. [Solution] The powdered oil of the present invention is an O / W type dry emulsion powdered oil containing (A) an oil mainly composed of triglycerides and (B) ghattigum, wherein the amount of component (A) is 19% by mass or more of the total amount of the powdered oil.

Description

[Technical Field]

[0001] This invention relates to powdered oils and fats and food and beverages containing them. [Background technology]

[0002] Powdered oils and fats are used in a wide range of fields because they are easier to mix with other powdered raw materials than liquid or solid oils and fats, they can be added in small amounts to achieve their desired effect, and they also have advantages such as good storage stability and workability. For example, powdered oils and fats are used as ingredients in foods such as nutritional foods, confectionery and bread, and beverages such as coffee and soups, to impart desired calories, flavor, and cloudiness to these foods and beverages. In recent years, powdered oils have been incorporated into meals provided in hospitals and nursing homes to help patients and the elderly with impaired swallowing abilities efficiently absorb energy, and they have also been added to foods and beverages such as jelly drinks and protein bars, which are popular among young people and business professionals who prioritize time efficiency as an efficient way to consume energy.

[0003] Traditionally, in food and beverages, the oil content of powdered oils used has been required to be higher in order to meet the functional requirements of the application, such as increasing calorie intake and imparting richness of flavor through oil. However, powdered oils with a high oil content are prone to oxidative degradation of the oils they contain, which can lead to an unpleasant taste when consumed. Methods to prevent oxidative degradation of oils in powdered oils include, for example, using various antioxidants (Patent Documents 1-3), using a W / O / W double emulsion type in addition to antioxidants (Patent Document 4), and solving the problem by specifying the type of oil (Patent Document 5). [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 9-235584 [Patent Document 2] Japanese Patent Application Publication No. 6-287590 [Patent Document 3] Japanese Patent Application Publication No. 3-263499 [Patent Document 4] International Publication No. 2023 / 089975 [Patent Document 5] Japanese Patent Publication No. 2013-255440 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] However, even when antioxidants such as those described in Patent Documents 1-3 are added to powdered oils, it is difficult to sufficiently suppress the oxidation of the powdered oil, and there is also the problem of off-flavors originating from the antioxidants. Furthermore, the preparation of double-emulsion type powdered oils, such as that described in Patent Document 4, is complicated, and because an aqueous phase is present in the powdered oil, the particle size tends to increase upon redissolution, limiting the range of foods to which it can be applied. Patent Document 4 discloses a W / O / W type double emulsion prepared by adding an aqueous phase containing a water-soluble antioxidant such as sodium ascorbate to an oil phase to form a W / O type emulsion, and then mixing it with an aqueous phase containing dissolved gum. However, the effect of a considerable amount of water-soluble antioxidant dispersed in the oil phase is essential for suppressing off-flavors, and it has been reported that when the product was spray-dried without being a double emulsion, off-flavors occurred immediately after the trial, even when gum was added to the outermost aqueous phase. In addition, although gum arabic is used in most examples, no differences depending on the type of gum are shown. Patent Document 5 describes a method for improving oxidative stability depending on the type of oil or fat used, but it has limitations on the range of applicable oil types.

[0006] This invention has been made in view of the above circumstances, and aims to provide powdered oils and fats with excellent oxidative stability of the oils and fats inside the powdered oils and fats, and food and beverages containing the same. [Means for solving the problem]

[0007] To solve the above problems, the inventors conducted diligent research and found that by applying ghattigum to a high-oil O / W type dry emulsion powdered oil, it is possible to obtain a powdered oil with excellent oxidative stability of the oil inside the powdered oil, thus completing the present invention. In other words, the powdered oil of the present invention is an O / W type dry emulsion powdered oil containing (A) an oil mainly composed of triglycerides and (B) ghattigum, characterized in that the amount of component (A) is 19% by mass or more of the total amount of the powdered oil. The food and beverage of the present invention is formulated with the aforementioned powdered oil. In powdered oils using W / O / W type double emulsions, while water-soluble antioxidants can be incorporated into the innermost aqueous phase, there are limitations to the application of treatments to create fine oil droplets, such as gradually adding the W / O type emulsion to the aqueous phase while stirring the aqueous phase during manufacturing. Some types of gums have emulsifying properties, and in the process of creating the fine oil droplet size characteristic of O / W type dry emulsion powdered oils, the emulsifying properties of the oil differ depending on the type of gum. Among gums, ghattigum has high emulsifying and film-forming properties, and powdered oils obtained by treating them to create fine oil droplets exhibit excellent emulsification stability and a remarkable effect of inhibiting oil oxidation through coating. In particular, it exhibits a remarkable effect of inhibiting oil oxidation even with a high oil content, and also contributes to the addition of richness and cloudiness due to the oil. [Effects of the Invention]

[0008] The powdered oil of the present invention exhibits excellent oxidative stability of the oils within the powder. Furthermore, by using oils primarily composed of triglycerides, energy can be efficiently absorbed when consuming foods and beverages containing it. [Modes for carrying out the invention]

[0009] Specific embodiments of the present invention will be described below. (Powdered oil) The powdered oil of the present invention is formulated with oils mainly composed of (A) triglycerides. Such oils have a high energy content per unit mass, allowing for efficient energy intake when incorporated into food and beverages. Triglycerides in oils have a structure in which three fatty acid molecules are ester-bonded to the 1st, 2nd, and 3rd positions of one glycerol molecule. The oil may contain three saturated triglycerides (SSS) in which saturated fatty acids S are bonded to all three positions (1st, 2nd, and 3rd); two saturated triglycerides (SUS) in which saturated fatty acids S are bonded to two saturated fatty acids S and one unsaturated fatty acid U in one molecule of glycerol; and asymmetric triglycerides (SSU, USS) in which saturated fatty acids S are bonded to positions (1st and 3rd) and an unsaturated fatty acid U is bonded to position (2nd); or asymmetric triglycerides (SSU, USS) in which saturated fatty acids S are bonded to positions (1st and 2nd, or 2nd and 3rd) and an unsaturated fatty acid U is bonded to position (3rd or 1st). Furthermore, it may contain two unsaturated triglycerides (SUU, UUS, USU) in which two unsaturated fatty acids U and one saturated fatty acid S are bonded to one molecule of glycerol; or three unsaturated triglycerides (UUU) in which unsaturated fatty acids U are bonded to all three positions (1st, 2nd, and 3rd). Here, saturated fatty acid S refers to all saturated fatty acids contained in oils and fats. Saturated fatty acid S is not particularly limited, but examples 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 numbers in parentheses for the saturated fatty acids above indicate the number of carbon atoms in the fatty acid. Unsaturated fatty acid U refers to all unsaturated fatty acids contained in oils and fats. Unsaturated fatty acid U is not particularly limited, but examples include myristoleic acid (14:1), palmitoleic acid (16:1), hyaragonic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), stearidonic acid (18:4), eicosenoic acid (20:1), arachidonic acid (20:4), eicosapentaenoic acid (20:5), erucic acid (22:1), docosapentaenoic acid (22:5), docosahexaenoic acid (22:6), and seracolleic acid (24:1).In addition, the numerical notation in parentheses for the unsaturated fatty acids above indicates the number of carbon atoms in the fatty acid on the left and the number of double bonds on the right. 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.

[0010] (A) In oils and fats whose main component is triglycerides, the triglyceride content is based on the triglyceride content of conventionally known edible oils and fats. The triglyceride content may be, for example, 50% or more by mass, 80% or more by mass, 90% or more by mass, 95% or more by mass, or 99% or more by mass, relative to the total amount of oil and fat. The triglyceride content is not particularly limited, but can be measured by methods such as gas chromatography or silver ion column HPLC.

[0011] The oils and fats mainly composed of (A) triglycerides used in the powdered oils and fats of the present invention are not particularly limited, but examples include vegetable oils such as palm oil, linseed oil, perilla oil, coconut oil, palm kernel 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, and cocoa butter; animal oils such as lard, beef tallow, milk fat, fish oil, and krill oil; oils mainly composed of conjugated linoleic acid (CLA); medium-chain triglyceride (MCT); algal oil; microbial oil; fractionated oils thereof; and processed oils (those that have undergone one or more treatments, such as hardening and transesterification). These may be used individually or in combination of two or more.

[0012] (A) The blending amount of the oil and fat mainly composed of triglyceride is not particularly limited as long as it is 19% by mass or more based on the total amount of the powdered oil and fat. For example, it can be appropriately set within the range of 19 to 90% by mass based on the total amount of the powdered oil and fat according to the purpose. From the viewpoint of being able to efficiently ingest energy, it is preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 40% by mass or more based on the total amount of the powdered oil and fat. Further, from the viewpoint of further improving the oxidation stability of the oil and fat inside the powdered oil and fat, it is preferably less than 90% by mass, more preferably less than 80% by mass, even more preferably less than 70% by mass, and particularly preferably less than 60% by mass.

[0013] The powdered 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 even more preferably 3% by mass or less based on the mass of the entire constituent fatty acids of the oil and fat. The content of trans fatty acids in the oil and fat is 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, Inc.)). In addition, 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.

[0014] The powdered oil and fat of the present invention essentially contains (B) ghatti gum. The ghatti gum used in the present invention is mainly composed of a polysaccharide obtained by drying the sap secreted from the leaves and bark of Garcinia gummi-gutta, and for example, commercially available ones can be used.

[0015] The amount of (B) ghattigum in the powdered oil of the present invention is not particularly limited, but can be appropriately set according to the purpose, for example, within the range of 0.1 to 80% by mass relative to the total amount of powdered oil. From the viewpoint of excellent oxidative stability of the oil inside the powdered oil, it is preferable that the amount be 1% by mass or more, more preferably 2.5% by mass or more, and even more preferably 5.0% by mass or more, relative to the total amount of powdered oil. Furthermore, from the viewpoint of suppressing the increase in viscosity of the emulsified liquid before drying, which makes powdering difficult, it is preferable that the amount be 30% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, and particularly preferable 7.5% by mass or less.

[0016] The mass ratio (B) / (A) of (B) ghattigum to (A) oils and fats mainly composed of triglycerides is preferably 0.01 or higher, more preferably 0.03 or higher, and even more preferably 0.05 or higher, from the viewpoint of excellent oxidative stability of oils and fats within the powdered oils and fats. Furthermore, from the viewpoint of suppressing the increase in viscosity of the emulsified liquid before drying, which would make powdering difficult, it is preferably 1 or lower, more preferably 0.6 or lower, and even more preferably 0.2 or lower.

[0017] The powdered oil of the present invention may also contain (C) octenyl succinic acid-treated starch. (C) Octenyl succinic acid-treated starch is used in combination with (B) ghattigum, which tends to reduce the median diameter when redissolved. When used for beverages or soups, it improves turbidity, and when used for confectionery, bread, and other food products, it greatly improves dispersibility into dough.

[0018] The (C) octenyl succinic acid-treated starch used in the powdered oils of the present invention is not particularly limited as long as it has emulsifying properties, but plant-derived starch (potato starch, tapioca starch, corn starch, waxy corn starch, etc.) or hydrolysates thereof esterified with octenyl succinic acid can be preferably used. Examples of octenyl succinic acid-treated starch obtained through esterification include those in which one carboxylic acid group of octenyl succinic acid and starch or its hydrolysate constitute an ester. In such octenyl succinic acid-treated starch having an ester, the other carboxylic acid group of octenyl succinic acid that does not constitute an ester may be free, or it may constitute a salt of sodium, potassium, ammonia, or amines. Furthermore, from the viewpoint of workability, α-gelatinized octenyl succinic acid-treated starch is preferred. From the viewpoint of easily achieving the effects of the present invention, in octenyl succinic acid-treated starch, it is preferable that the other carboxylic acid group in octenyl succinic acid that does not constitute an ester constitutes a sodium salt (i.e., sodium octenyl succinic acid starch).

[0019] (C) Octenyl succinate-treated starch can be, for example, commercially available products. Furthermore, (C) Octenyl succinate-treated starch may be used alone or in combination of two or more types.

[0020] The amount of (C) octenyl succinic acid-treated starch in the powdered oil of the present invention is not particularly limited, but for example, from the viewpoint of exhibiting sufficient emulsifying power, it is preferably 2% by mass or more, more preferably 5% by mass or more, and even more preferably 7.5% by mass or more, based on the total amount of powdered oil. Furthermore, from the viewpoint of suppressing a strong starch odor and resulting in an undesirable flavor, it is preferably 25% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less.

[0021] In addition to the above components, the powdered oil of the present invention may preferably contain carbohydrates and antioxidants.

[0022] The carbohydrates are not particularly limited, but examples include monosaccharides such as glucose, fructose, galactose, and mannose; disaccharides such as lactose, sucrose, maltose, and trehalose; trisaccharides such as maltotriose; tetrasaccharides such as maltotetraose; polysaccharides such as oligosaccharides, dextrin, and starch; thickening polysaccharides other than ghattigum; and sugar alcohols. These may be used individually or in combination of two or more. Among these, disaccharides, trisaccharides, and polysaccharides are preferred, and dextrin is more preferred because it allows for the production of powdered oils with good dispersibility.

[0023] Dextrin is a partially hydrolyzed starch product obtained by chemically or enzymatically reducing the molecular weight of starch, and commercially available products can be used. Examples of starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat. Specific examples of dextrin include corn syrup, powdered starch syrup, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and indigestible dextrin. The DE of dextrin is not particularly limited, but is typically between 5 and 40. A DE of 10 to 35 is preferred because it prevents the viscosity of the emulsified liquid before drying and powdering from becoming too high, allowing for the production of good powdered oil. DE (Dextrose Equivalent) is an indicator of the chain length of glucose residues, which are the constituent units of dextrin, and represents the percentage of reducing sugars contained in the dextrin. A higher DE value indicates a shorter dextrin chain length. The DE value can be measured by the Willstetter-Schudel method.

[0024] Examples of starches include potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potatoes, tapioca, etc., which are etherified to produce carboxymethyl starch, hydroxypropyl starch, esterified starch, phosphate starch, acetate starch, cross-linked starch, oxidized starch, acid-treated starch, gelatinized starch, and moist heat-treated starch.

[0025] Examples of thickening polysaccharides other than ghatti gum include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin.

[0026] The amount of carbohydrates in the powdered oil of the present invention is not particularly limited, but from the viewpoint of improving the powdering characteristics, it is preferably 15% by mass or more, more preferably 18% by mass or more, even more preferably 20% by mass or more, and particularly preferably 25% by mass or more, based on the total amount of powdered oil. It is also preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less.

[0027] While not particularly limited, examples of antioxidants include vitamin A and its derivatives (retinol, carotene, etc.), vitamin C and its derivatives (ascorbic acid, ascorbic acid palmitate, ascorbic acid stearate, etc.), vitamin E and its derivatives (tocopherol, tocotrienol, etc.), lecithin, coenzyme Q, flavonoid polyphenols (anthocyanins, isoflavones, quercetin, catechin, theaflavins, sesamin, sesaminol, etc.), non-flavonoid polyphenols (curcumin, chlorogenic acid, ferulic acid, etc.), allicin, isoallicin, carotenoids (carotene, cryptoxanthin, etc.), dibutylhydroxytoluene, and butylhydroxyanisole. From the viewpoint of an O / W type dry emulsion powder oil, antioxidants that dissolve or disperse in oil are preferred as antioxidants. These antioxidants may be used individually or in combination of two or more.

[0028] When using two or more antioxidants in combination, selecting those known to have synergistic effects in antioxidant activity, such as the combined use of vitamin C and vitamin E, or vitamin C, vitamin E, and lecithin, can yield superior antioxidant effects on oils and other components contained in powdered oils.

[0029] In particular, when the oils and fats blended in powdered oils are oils and fats rich in polyunsaturated fatty acids such as fish oil, flaxseed oil, perilla oil, algae oil, CLA-rich oil, and krill oil, the antioxidants mentioned above, or combinations of antioxidants that exhibit excellent antioxidant activity, are preferably used.

[0030] The amount of antioxidant in the powdered oil of the present invention is not particularly limited, but from the viewpoint of antioxidant activity, it is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and even more preferably 1% by mass or more, based on the total amount of the powdered oil. From the viewpoint of flavor, it is preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less.

[0031] The powdered oil of the present invention may contain other components besides those mentioned above, as long as they do not impair the effects of the present invention. Such other components are not particularly limited, but examples include emulsifiers, proteins, phosphates, colorants, flavors, dietary fiber, yeast extracts, and the like. However, since the absence of milk-derived components in the powdered oil makes it possible to apply it to food and beverages for people with milk allergies, from that perspective, it is preferable that the present invention does not contain milk-derived components.

[0032] The emulsifiers are not particularly limited, but examples include lecithin, glycerin fatty acid esters (monoglycerin fatty acid esters, diglycerin fatty acid esters, glycerin organic acid fatty acid esters (diacetyl tartrate monoglyceride, succinate monoglyceride, citrate monoglyceride, lactate 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, and calcium stearoyl lactylate. These emulsifiers may be used individually or in combination of two or more.

[0033] Proteins enhance the dispersibility of oil droplets and function as emulsifying stabilizers. The powdered oils of the present invention coarsely granulate while maintaining the oil droplets of the oil-in-water emulsion during manufacturing, but the proteins maintain a structure in which fine oil droplets are dispersed. Furthermore, proteins and carbohydrates function as powdering base materials, and after drying, the powdered oils of the present invention have a form in which the oils are covered (encapsulated) by the powdering base materials. Emulsifiers can further enhance the dispersibility and stability of oil droplets.

[0034] The proteins used are not particularly limited, but examples include milk protein, whey protein, soy protein, pea protein, broad bean protein, rice protein, wheat protein, collagen, gelatin, etc. Furthermore, hydrolyzed products of these proteins can be used, and in this invention, these hydrolyzed products are also referred to as proteins. These may be used individually or in combination of two or more.

[0035] In the present invention, when various additives are incorporated into powdered oils and fats, they may be added to the oil phase or aqueous phase of the O / W type emulsion prepared during the production of the powdered oils and fats, or they may be mixed with the powdered oils and fats after the O / W type emulsion has been dried to form powdered oils and fats.

[0036] (Method for producing O / W type dry emulsion powdered oils and fats) The method for producing powdered oils and fats of the present invention is not particularly limited as long as it is a method commonly used for producing oil-in-water (O / W) dry emulsion powdered oils and fats. The powdered oils and fats of the present invention can be produced by preparing an oil-in-water (O / W) emulsion by blending (A) oil and fat, (B) ghattigum, water, and other components as needed, and then drying the oil-in-water emulsion into a powder. As a method for drying the oil-in-water emulsion into a powder, generally known methods such as spray drying, vacuum freeze-drying, and vacuum drying can be used. Among these, spray-dried powdered oils and fats obtained by spray drying are preferred. The oil-in-water emulsion can be prepared by mixing an aqueous phase and an oil phase containing (A) oil and fat. For example, it can be prepared by the following emulsification and homogenization steps.

[0037] In the emulsification process, each raw material is placed in the stirring tank of the emulsifier and mixed by stirring. The mixing ratio of water to other raw materials is not particularly limited, but for example, the mixing ratio of raw materials such as (A) oils and fats and (B) ghatti gum can be set to the range described above, and the amount of water can be in the range of 40 to 400 parts by mass per 100 parts by mass of the total amount of these materials. The mixing procedure for each raw material is not particularly limited, but for example, when (B) ghatti gum or carbohydrates are mixed, these water-soluble components can be dispersed in water at room temperature and then stirred under heating, or the water-soluble components can be dispersed in heated water, stirred to completely dissolve them into an aqueous phase, and then the heated and dissolved oil phase can be added while stirring with a stirring device such as a homomixer installed in the stirring tank to emulsify. When emulsifiers are added, oil-soluble emulsifiers are usually added to the oil phase, and water-soluble emulsifiers are added to the aqueous phase. When antioxidants that dissolve or disperse in (A) oils and fats are added, they are added to the oil phase.

[0038] In the homogenization process, the oil droplet size is refined by supplying the emulsion obtained in the emulsification process to a pressure homogenizer. For example, a commercially available pressure homogenizer is used at a rate of 30-250 kgf / cm². 2 By applying a certain amount of pressure, the mixture can be homogenized, and the oil droplet size can be reduced. A heat sterilization step may also be included before drying and pulverizing.

[0039] Next, when drying and pulverizing by spray drying, the homogenized emulsion is supplied to the inlet of the spray dryer by a high-pressure pump, and high-temperature hot air is blown in and sprayed from above into the tank of the spray dryer. The spray-dried powder accumulates at the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays using a rotary atomizer system or a nozzle system can be used. Since the spray-dried powder accumulates at the bottom of the tank of the spray dryer, powdered oil can be produced by removing the powder. In this case, if the viscosity of the emulsifier is high, spray drying becomes difficult. Diluting it with water to reduce the solid content lowers the viscosity, making spray drying possible. However, if the solid content is low, production efficiency decreases.

[0040] The powdered oils of the present invention are non-sticky and easy to measure because the edible oils are encapsulated. They can also be easily mixed with other powders without causing caking or oil stains, thus eliminating restrictions on mixing quantities. Furthermore, because the fine edible oils are encapsulated by a strong coating film formed using ghattigum, the surface area in direct contact with air is reduced, slowing down the deterioration of the oils and resulting in excellent shelf life.

[0041] The powdered oil of the present invention is an O / W type dry emulsion powdered oil that is a dried oil-in-water emulsion. When added to water, it reverts to the original oil-in-water emulsion, and the oil droplets are dispersed, i.e., redissolved. The median diameter of the oil droplets at the time of redissolution is preferably less than 5.0 μm, more preferably less than 2.0 μm, and even more preferably less than 1.0 μm. Here, the median diameter of the oil droplets is determined by redissolving the powdered oil in water, measuring the particle size distribution of the oil droplets in the aqueous dispersion using laser diffraction scattering, and calculating the median diameter from the particle size distribution. Specifically, the median diameter is measured as a volume standard using a particle size distribution measuring device such as a Shimadzu SALD-2300 wet laser diffractometer.

[0042] When the median diameter of the oil droplets is within the aforementioned range, the powdered oil formulation of the present invention improves turbidity when used for beverages or soups, and greatly improves dispersibility into dough when used for food products such as confectionery and bread.

[0043] (Application) The uses of the powdered oil of the present invention are not particularly limited, and for example, it can be incorporated into food and beverages. Specific examples of food and beverages include beverages (coffee drinks, tea drinks, etc.), soups (corn potage, etc.), bread (baked products, steamed buns, etc.), confectionery (baked products, puffed snacks, etc.), prepared foods, desserts (frozen desserts, etc.), noodles, and the like. [Examples]

[0044] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. (Manufacturing of powdered oils and fats) Powdered oils and fats were manufactured using the formulations shown in Tables 1A to 1C, following the procedure described below. The oil was heated to 65-70°C. After heating the water to 60°C, gum, octenyl succinic acid-treated starch, and carbohydrates were added to prepare the aqueous phase. The aqueous phase was maintained at 60°C, and the entire amount of oil and fat, which had been heated to 70°C, was added while stirring the aqueous phase with a homomixer, and the mixture was emulsified into an oil-in-water type. This yielded an emulsion containing 40 to 400 parts by mass of water for every 100 parts by mass of the total formulations shown in Tables 1A to 1C. Subsequently, the resulting emulsified solution is homogenized using a pressure homogenizer at a rate of 50-200 kg / cm³. 2 It was processed under pressure and homogenized. The homogenized emulsion was pulverized by spray drying using a nozzle-type spray dryer to obtain powdered oil (spray drying conditions: inlet temperature 210°C). Tables 1A to 1C show the composition of the powdered oil after spray drying.

[0045] The obtained powdered oils were spray-dried and then stored in polyethylene bags at 45°C for 75 days (equivalent to 25°C for 240 days), after which the following evaluations were performed. For the evaluation of the flavors of coffee beverages, shortbread, and jelly, the panel underwent a five-taste (sweet, sour, salty, bitter, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Eight men and twelve women aged 20-40 who were deemed suitable in each of these tests were selected.

[0046] [Oxidative stability of powdered oils and fats] After extracting oils and fats from powdered oils and fats with an organic solvent, the peroxide value was measured and evaluated according to the following criteria. The peroxide value of oils and fats refers to the value obtained according to the standard oil and fat analysis method "2.5.2.1-1996 Peroxide Value". Evaluation Criteria ◎ + Peroxide value less than 5 meq. / kg ◎: Peroxide value is 5 meq. / kg or more and less than 10 meq. / kg ○: Peroxide value of 10 meq. / kg or more and less than 15 meq. / kg △: Peroxide value between 15 meq. / kg and less than 20 meq. / kg ×: Peroxide value is 20 meq. / kg or higher

[0047] [Emulsification stability of powdered oils and fats] Powdered oil 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 diffractometer SALD-2300 (manufactured by Shimadzu Corporation). The results were evaluated according to the following criteria. Evaluation Criteria ◎ + : Median diameter less than 1.0 μm ◎: Median diameter is 1.0 μm or more and less than 2.0 μm ○: Median diameter is 2.0 μm or more and less than 5.0 μm △: Median diameter is 5.0 μm or more and less than 10.0 μm ×: Median diameter is 10.0 μm or larger

[0048] [Cloudy appearance of powdered oil] Powdered oil was dissolved in water to a concentration of 1% by mass, and the turbidity of the solution (W Lab) was measured using a spectrophotometer SE-6000 (manufactured by Nippon Denshoku Industries Ltd.) and evaluated according to the following criteria. Evaluation Criteria ◎ + : W Lab has 55 or more ◎: W Lab has 50 or more but less than 55 ○: W Lab is between 45 and 50 △: W Lab is between 40 and 45 ×: W Lab has less than 40

[0049] (Manufacturing of coffee beverages) While stirring water in a homomixer, the raw materials were added in the following proportions and stirred at 5000 rpm for 10 minutes. Afterward, the mixture was sterilized in an autoclave at 121°C for 20 minutes, then rapidly cooled with cold water to obtain the coffee beverage. The obtained coffee beverage was used for the following evaluations. (Contains coffee beverage) 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 (HLB16) 0.08% by mass Sodium bicarbonate 0.1% by mass Powdered oil 0.5% by mass Water 80.92% by mass

[0050] [Coffee beverage flavor] The flavor of the manufactured beverages was evaluated according to the following criteria. Evaluation Criteria ◎ + Out of 20 people, more than 17 evaluated it as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ◎: 13 to 16 out of 20 people rated the product as having no off-flavors from spoiled oil, a rich flavor from the oil, and a good overall taste. ○: 10 to 12 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich flavor from the oils, and a good overall taste. △: 5 to 9 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ×: Out of 20 people, 4 or fewer rated the oil as having no off-flavor, a rich oily taste, and a good flavor.

[0051] (Shortbread production) The fat was heated to 20°C, and the cake flour, sugar, salt, and powdered fat were added and mixed until the dough came together. Afterward, it was retarded in the refrigerator, cut into 2cm x 8.5cm x 1cm (20g) pieces, and baked. The resulting shortbread was used for the evaluation described below. (Contains shortbread) Cake flour 100% Sugar 25% to Flour Salt 1: Flour % Powdered oil 20% powder Oil 55% to powder

[0052] [Shortbread flavor] The flavor of the shortbread produced was evaluated according to the following criteria. Evaluation Criteria ◎ +Out of 20 people, more than 17 evaluated it as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ◎: 13 to 16 out of 20 people rated the product as having no off-flavors from spoiled oil, a rich flavor from the oil, and a good overall taste. ○: 10 to 12 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich flavor from the oils, and a good overall taste. △: 5 to 9 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ×: Out of 20 people, 4 or fewer rated the oil as having no off-flavor, a rich oily taste, and a good flavor.

[0053] (Jelly production) Water was heated to over 95°C, and a mixture of Istar M (manufactured by MP Gokyo Food & Chemical Co., Ltd., a stabilizer for frozen desserts), agar, and powdered oil was added while stirring, and the mixture was stirred at 5500 rpm for 5 minutes. After that, it was cooled in a refrigerator overnight to obtain jelly. The obtained jelly was used for the evaluation described below. (Contains jelly) Istar M 0.2% by mass Agar 0.2% by mass Powdered oil 10.0% by mass Water 89.6% by mass

[0054] [Jelly flavor] The flavor of the manufactured jelly was evaluated according to the following criteria. Evaluation Criteria ◎ + Out of 20 people, more than 17 evaluated it as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ◎: 13 to 16 out of 20 people rated the product as having no off-flavors from spoiled oil, a rich flavor from the oil, and a good overall taste. ○: 10 to 12 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich flavor from the oils, and a good overall taste. △: 5 to 9 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ×: Out of 20 people, 4 or fewer rated the oil as having no off-flavor, a rich oily taste, and a good flavor.

[0055] The results of the above evaluation are shown in Tables 1A to 1C.

[0056] [Table 1A]

[0057] [Table 1B]

[0058] [Table 1C]

[0059] Powdered fats and oils were produced according to the following procedure with the formulations shown in Tables 2A and 2B. For Tables 2A and 2B, fish oil, which is considered to be easily oxidized as a fat or oil, and a CLA-rich oil (containing approximately 80% CLA) were used, and a mixture of an antioxidant and the fat or oil was used. An antioxidant is added to the fish oil and the temperature is adjusted to 65 - 70°C. After adjusting the temperature of water to 60°C, a gum substance, octenyl succinic acid-treated starch, and a saccharide are added to prepare an aqueous phase. The aqueous phase is maintained at 60°C, and while stirring the aqueous phase with a homomixer, the total amount of the fat or oil adjusted to 70°C is added to emulsify it into an oil-in-water type. As a result, an emulsion containing 40 - 400 parts by mass of water with respect to 100 parts by mass of the total formulation of Table 2 was obtained. Thereafter, the obtained emulsion is treated at a pressure of 50 - 200 kg / cm 2 and homogenized using a pressure-type homogenizer. This homogenized emulsion is spray-dried using a nozzle-type spray dryer to obtain powdered fats and oils (spray drying conditions: inlet temperature 210°C). Note that Table 2 shows the formulation composition of the powdered fats and oils after spray drying.

[0060] The obtained powdered oils were spray-dried and then stored in aluminum pouches at 45°C for 75 days (equivalent to 25°C for 240 days), and the following evaluations were performed. For the evaluation of the flavors of coffee beverages, shortbread, and jelly, the panel underwent a five-taste (sweet, sour, salty, bitter, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Eight men and twelve women aged 20-40 who were deemed suitable in each of these tests were selected.

[0061] [Oxidative stability of powdered oils and fats] After extracting oils and fats from powdered oils and fats with an organic solvent, the peroxide value was measured and evaluated according to the following criteria. The peroxide value of oils and fats refers to the value obtained according to the standard oil and fat analysis method "2.5.2.1-1996 Peroxide Value". Evaluation Criteria ◎ + Peroxide value less than 10 meq. / kg ◎: Peroxide value between 10 meq. / kg and less than 20 meq. / kg ○: Peroxide value of 20 meq. / kg or more and less than 30 meq. / kg △: Peroxide value between 30 meq. / kg and less than 40 meq. / kg ×: Peroxide value of 40 meq. / kg or higher

[0062] [Emulsification stability of powdered oils and fats] Powdered oil 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 diffractometer SALD-2300 (manufactured by Shimadzu Corporation). The results were evaluated according to the following criteria. Evaluation Criteria ◎ + : Median diameter less than 1.0 μm ◎: Median diameter is 1.0 μm or more and less than 2.0 μm ○: Median diameter is 2.0 μm or more and less than 5.0 μm △: Median diameter is 5.0 μm or more and less than 10.0 μm ×: Median diameter is 10.0 μm or larger

[0063] [Cloudiness of powdered oil aqueous solution] Powdered oil was dissolved in water to a concentration of 1% by mass, and the turbidity of the solution (W Lab, where a higher value indicates greater turbidity) was measured using a spectrophotometer SE-6000 (manufactured by Nippon Denshoku Industries Ltd.) and evaluated according to the following criteria. Evaluation Criteria ◎ + : W Lab has 55 or more ◎: W Lab has 50 or more but less than 55 ○: W Lab is between 45 and 50 △: W Lab is between 40 and 45 ×: W Lab has less than 40

[0064] (Manufacturing of coffee beverages) While stirring water in a homomixer, the raw materials were added in the following proportions, and the mixture was stirred at 5000 rpm for 10 minutes. Afterward, it was sterilized in an autoclave (121°C, 20 minutes), rapidly cooled with cold water, and a coffee beverage was obtained. The obtained coffee beverage was used for the following evaluations. (Contains coffee beverage) 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 (HLB16) 0.08% by mass Sodium bicarbonate 0.1% by mass Powdered oil 0.5% by mass Water 80.92% by mass

[0065] [Coffee beverage flavor] The flavor of the manufactured beverages was evaluated according to the following criteria. Evaluation Criteria ◎ + Out of 20 people, more than 17 evaluated it as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ◎: 13 to 16 out of 20 people rated the product as having no off-flavors from spoiled oil, a rich flavor from the oil, and a good overall taste. ○: 10 to 12 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich flavor from the oils, and a good overall taste. △: 5 to 9 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ×: Out of 20 people, 4 or fewer rated the oil as having no off-flavor, a rich oily taste, and a good flavor.

[0066] (Shortbread production) The fat was heated to 20°C, and the cake flour, sugar, salt, and powdered fat were added and mixed until the dough came together. Afterward, it was retarded in the refrigerator, cut into 2cm x 8.5cm x 1cm (20g) pieces, and baked. The resulting shortbread was used for the evaluation described below. (Contains shortbread) Cake flour 100% Sugar 25% to Flour Salt 1: Flour % Powdered oil 20% powder Oil 55% to powder

[0067] [Shortbread flavor] The flavor of the shortbread produced was evaluated according to the following criteria. Evaluation Criteria ◎ + Out of 20 people, more than 17 evaluated it as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ◎: 13 to 16 out of 20 people rated the product as having no off-flavors from spoiled oil, a rich flavor from the oil, and a good overall taste. ○: 10 to 12 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich flavor from the oils, and a good overall taste. △: 5 to 9 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ×: Out of 20 people, 4 or fewer rated the oil as having no off-flavor, a rich oily taste, and a good flavor.

[0068] (Jelly production) Water was heated to over 95°C, and a mixture of Istar M (manufactured by MP Gokyo Food & Chemical Co., Ltd., a stabilizer for frozen desserts), agar, and powdered oil was added while stirring. The mixture was then stirred at 5500 rpm for 5 minutes. After that, it was cooled in a refrigerator overnight to obtain jelly. The obtained jelly was used for the evaluation described below. (Contains jelly) Istar M 0.2% by mass Agar 0.2% by mass Powdered oil 10.0% by mass Water 89.6% by mass

[0069] [Jelly flavor] The flavor of the manufactured jelly was evaluated according to the following criteria. Evaluation Criteria ◎ + Out of 20 people, more than 17 evaluated it as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ◎: 13 to 16 out of 20 people rated the product as having no off-flavors from spoiled oil, a rich flavor from the oil, and a good overall taste. ○: 10 to 12 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich flavor from the oils, and a good overall taste. △: 5 to 9 out of 20 people rated the product as having no off-flavors from spoiled oils, a rich oily taste, and a good flavor. ×: Out of 20 people, 4 or fewer rated the oil as having no off-flavor, a rich oily taste, and a good flavor.

[0070] The results of the above evaluation are shown in Tables 2A and 2B.

[0071] [Table 2A]

[0072] [Table 2B]

Claims

1. A powdered oil of the O / W type containing (A) an oil mainly composed of triglycerides and (B) ghattigum, wherein the amount of component (A) is 19% by mass or more of the total amount of the powdered oil.

2. The powdered oil and fat according to claim 1, further comprising (C) octenyl succinate-treated starch.

3. The powdered oil and fat according to claim 1, wherein the mass ratio of component (B) to component (A) is 0.6 or less.

4. The powdered oil and fat according to claim 1, further containing an antioxidant.

5. Food and beverages containing powdered oils and fats as described in any one of claims 1 to 4.