Powdered Grease

Abstract

To provide a pea protein-containing powdery oil / fat that contains a large amount of oil / fat and has an excellent emulsion stability and workability.SOLUTION: Provided is a powdery oil / fat containing pea protein, oil / fat and starch hydrolyzate, in which the blending amount of the oil / fat is 35 to 75 mass% with respect to the total amount and the starch hydrolyzate has a DE of 5 to 40.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a powdered oil or fat. [Background technology]

[0002] Powdered oils and fats are used as ingredients in confectionery and bread, soups, sauces, beverages, fried batters, snacks, fish paste products, meat products, and mixed flours.

[0003] Generally, powdered oils and fats are oils and fats coated with excipients such as milk proteins, emulsifiers, and carbohydrates. The oil phase and the aqueous phase containing the milk proteins and excipients are stirred and homogenized to form an oil-in-water emulsion, which is then dried and powdered to obtain the powder.

[0004] Conventionally, common methods for producing powdered oils and fats include a method of powdering oils and fats by adsorbing them to an excipient, a method of pulverizing solid oils and fats at room temperature, freeze-drying, spray-drying, etc., but the spray-drying method is used as a method suitable for satisfying the characteristics generally required for powdered oils and fats. In this spray-drying method, a homogenized oil-in-water emulsion is fed to the inlet of a spray dryer, and high-temperature hot air is blown in to spray it into the tank of the spray dryer, where it is dried to produce powdered oil and fats.

[0005] Furthermore, the amount of oil and fat in powdered oils and fats used in foods may be required to be high (for example, 35 to 75% by mass) from the viewpoints of imparting whiteness and richness to beverages, improving the dough and texture of confectionery and bread, increasing calorie intake, etc. Furthermore, even when oil and fats containing highly unsaturated fatty acids that are effective in maintaining and promoting health and preventing diseases are used in powdered oil and fats, a high amount of oil and fat is required from the viewpoint of intake of highly unsaturated fatty acids.

[0006] Meanwhile, in recent years, especially in Europe and the US, it has been considered important to take in protein, as well as vitamins and minerals, in order to maintain health and body shape. In particular, pea protein extract, known as pea protein, is a plant-based material that does not require allergen labeling and is a gluten-free protein that has attracted attention. Pea protein is known to contain a good balance of BCCA (Branched Chain Amino Acid: a collective term for the three branched chain amino acids valine, leucine, and isoleucine), and also contains a large amount of amino acids such as arginine and lysine (e.g., Patent Documents 1-3). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Special Publication No. 2013-535987 [Patent Document 2] Special Publication No. 2012-519012 [Patent Document 3] Special Publication No. 2019-503195 Summary of the Invention [Problem to be solved by the invention]

[0008] However, the powdered oils and fats of Patent Documents 1 and 2 contain a low amount of oil and fat, making it difficult to use them in applications requiring a high amount of oil and fat. On the other hand, when a large amount of oil and fat is contained, such as the powdered oil and fat of Patent Document 3, there is a problem that the emulsion stability is poor and the workability is reduced due to adhesion to the spray dryer in the spray drying method.

[0009] The present invention has been made in consideration of the above circumstances, and an object of the present invention is to provide a powdered oil-and-fat containing pea protein, which has a high oil-and-fat content and is excellent in emulsion stability and workability. [Means for solving the problem]

[0010] In order to solve the above problems, the powdered oil of the present invention is a powdered oil containing pea protein, an oil and a starch hydrolysate, The blending amount of the fat or oil is 35 to 75 mass % based on the total amount, and the starch hydrolysate has a DE of 5 to 40. Effect of the Invention

[0011] The powdered oil and fat of the present invention contains pea protein, has a high oil and fat content, and is excellent in emulsion stability and workability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The powdered fat of the present invention comprises pea protein, fat and starch hydrolysate.

[0013] The powdered oil of the present invention can be obtained by stirring and homogenizing an oil-and-fat composition (oil phase) containing an oil and an emulsifier with an aqueous solution (aqueous phase) containing pea protein, an excipient (starch hydrolysate), a thickening polysaccharide, and the like to form an oil-in-water (O / W) emulsion, which is then dried and powdered.

[0014] 1.Oil composition (oil phase) The fats and oils in the fat and oil composition (oil phase) are not particularly limited as long as they are suitable for food, such as liquid or solid animal and vegetable fats and oils, hardened animal and vegetable fats and oils, transesterified oils of animal and vegetable fats and oils, fractionated liquid oils or solid fats, etc. Specific examples include vegetable fats and oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cacao butter, olive oil, palm kernel oil, etc., animal fats and oils such as fish oil, lard, beef tallow, chicken fat, milk fat, and hydrogenated or transesterified oils of these fats and oils, or liquid oils and solid fats obtained by fractionating these fats and oils, etc., which may be used alone or in combination of two or more.

[0015] Furthermore, the powdered oil of the present invention may also use oils and fats containing highly unsaturated fatty acids that are expected to have effects such as maintaining and improving health and preventing and improving diseases.Specific examples of such oils and fats include perilla oil, perilla oil, and linseed oil that contain α-linolenic acid as the highly unsaturated fatty acid, fish oil and seaweed oil that contain EPA and DHA as the highly unsaturated fatty acid, and evening primrose oil and borage oil that contain γ-linolenic acid as the highly unsaturated fatty acid.

[0016] Furthermore, the oil and fat composition may contain a flavor oil. The flavor oil may be made by using a flavor oil or fat or an oil-soluble flavor component having flavor, or by adding an oil-soluble flavor component to the oil and fat. Examples of the flavor oil include peanut oil, almond oil, lemon oil, lime oil, orange oil, leek oil obtained by imparting flavor components of aromatic vegetables to animal and vegetable oils, Japanese pepper oil, garlic oil, ginger oil, burnt butter oil obtained by heating butter to impart a roasted odor, and partially hydrogenated oils of animal and vegetable oils. Examples of the oil-soluble flavor component include butter flavor, milk flavor, cream flavor, nut flavor, fruit flavor, and enzyme decomposition products of dairy products. The use of flavor oil in the oil and fat can further improve the full-bodied taste of food and drink.

[0017] The blending amount of the oil in the powdered oil of the present invention is 35 to 75% by mass, preferably 40 to 60% by mass. When the amount of the oil is within this range, for example, the emulsion stability and workability of the powdered oil can be improved.

[0018] 2.Aqueous phase The aqueous phase includes pea protein and starch hydrolysate.

[0019] The pea protein may be in the form of a composition, in particular a pea protein composition may be used having a protein content of, for example, 50% by weight or more in the dry composition.

[0020] The pea protein may be a "pea protein concentrate" or a "pea protein isolate". Pea protein concentrates and isolates can be defined in terms of their protein content: a pea protein concentrate has a total protein content of the order of 60% to 75% based on dry matter, whereas a pea protein isolate has a total protein content of more than 90% based on dry matter.

[0021] The pea protein may be a "pea protein hydrolysate". Pea protein hydrolysates are preparations obtained by enzymatic or chemical hydrolysis of pea protein and consist of a mixture of peptides and free amino acids of various sizes.

[0022] Pea protein can be commercially available, and examples thereof include PP-CS (manufactured by Organo Food Tech Co., Ltd.: protein content 77% by mass), Pisane C9 (manufactured by CBC Corporation: protein content 84-88% by mass), HARVESTPRO PEA PROTEIN 85 x (manufactured by Glanbia Japan Co., Ltd.: protein content 84-88% by mass), and Nutralys S85F (manufactured by Rocket Japan Co., Ltd.: protein content 85% by mass). The protein content is preferably 60% by mass or more, and more preferably 80% by mass or more. The protein content is measured by ultraviolet absorptiometry, the Lowry method, the BCA method, or the like.

[0023] The blending amount of the pea protein is preferably 2 to 17% by mass, more preferably 3 to 15% by mass, and most preferably 3 to 13% by mass, based on the total amount of the powdered oil. When the blending amount of the pea protein is within this range, the emulsion stability and workability of the powdered oil can be improved.

[0024] The blending ratio of the pea protein to the fat or oil is preferably 1:2 to 1:25, and more preferably 1:4 to 1:13. When the blending ratio of the pea protein to the fat or oil is within this range, the emulsion stability and workability of the powdered fat or oil can be improved.

[0025] A starch hydrolysate is any product obtained by acid or enzymatic hydrolysis of bean, cereal or tuber starch, which acts as an excipient.

[0026] The starch hydrolysate blended in the powdered oil of the present invention has a DE of 5 to 40. 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 sugars in dextrin. The higher the value, the shorter the chain length of dextrin. The DE value can be measured by the Willstätter-Schudel method. When the DE of the starch hydrolysate is 5 to 40, oxidation stability, emulsification stability, and workability can be improved. Furthermore, the DE of the starch hydrolysate is more preferably 5 to 30.

[0027] The type of starch hydrolysate is not limited as long as it has a DE of 5 to 40, and examples thereof include one or more of maltodextrin, branched dextrin, glucose syrup, dextrose, etc. When two or more types of starch hydrolysates are used, the total DE should be 5 to 40.

[0028] The blending amount of the starch hydrolysate is preferably 14 to 65% by mass, and most preferably 30 to 55% by mass, based on the total amount of the powdered oil or fat. When the blending amount of the starch hydrolysate is within this range, the emulsion stability and workability of the powdered oil or fat can be improved.

[0029] Furthermore, the blending ratio of the pea protein to the starch hydrolysate is preferably 1:2 to 1:25, more preferably 1:3 to 1:11. When the blending amount of the starch hydrolysate is within this range, the emulsion stability and workability of the powdered oil and fat can be improved.

[0030] The powdered oil of the present invention preferably further contains an emulsifier. Examples of emulsifiers include processed starch, lecithin, saponin, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, etc. Among them, from the viewpoint of emulsion stability and workability, it is preferable to use polyglycerin fatty acid ester and lecithin. The polyglycerin fatty acid ester is preferably diglycerin monooleate, tetraglycerin monooleate, or tetraglycerin monostearate, and more preferably diglycerin monooleate.

[0031] The content of the emulsifier is, for example, 0.1 to 5% by mass, preferably 0.5 to 2% by mass, and more preferably more than 0.6% by mass and 1.5% by mass or less. When the content of the emulsifier is in this range, the particle size at the time of redissolution can be stabilized.

[0032] The powdered oil of the present invention preferably further contains an alkaline agent. Examples of the alkaline agent include one or more of hydrogen carbonates or carbonates, specifically sodium hydrogen carbonate, potassium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, potassium carbonate, sodium carbonate, calcium carbonate, magnesium carbonate, etc.; and ammonium salts, specifically ammonium chloride, etc. The powdered oil of the present invention can be blended with an alkaline agent to adjust the pH to the alkaline side (around pH 9.0), thereby improving emulsion stability and workability.

[0033] The powdered oil or fat of the present invention may contain other ingredients within the range that does not impair the effects of the powdered oil or fat.

[0034] Examples of other ingredients include proteins other than pea protein, antioxidants, masking agents, coloring agents, thickening polysaccharides, flavors, vitamins or related nutrients, minerals, and the like.

[0035] Examples of proteins other than pea protein include milk proteins such as acid casein, rennet casein, sodium caseinate, potassium caseinate, whey protein, and their enzymatic hydrolysis products such as milk peptides, milk protein concentrate, and total milk protein, soy protein, wheat protein, fava bean protein, chickpea protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, wheat flour, and gelatin.

[0036] Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, maltobionic acid, tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, plant sterols, catechins, polyphenols, tea extract, rosemary extract, etc. By blending an antioxidant with the powdered oil of the present invention, the oxidation stability can be improved and oxidation deterioration can be suppressed. The content of the antioxidant is preferably 0.05 to 1 mass% based on the total powdered oil.

[0037] Examples of the masking agent include inulin, isomaltooligosaccharide, yeast extract, and sugarcane extract. By blending the masking agent with the powdered oil of the present invention, the odor of pea protein can be suppressed. The content of the masking agent is preferably 0.1 to 10% by mass, more preferably 1 to 4% by mass, based on the total powdered oil.

[0038] Examples of thickening polysaccharides include gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, pullulan, carrageenan, agar, LM pectin, HM pectin, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, and preparations containing them.

[0039] Examples of vitamins or related nutrients include one or more of vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids (e.g., β-carotene, zeaxanthin, lutein, lycopene), niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and the like.

[0040] Examples of minerals include one or more of calcium, phosphorus, magnesium, iron, zinc, manganese, copper, sodium, potassium, molybdenum, chromium, chloride, and the like.

[0041] The powdered oil of the present invention contains pea protein, oil and fat, and starch hydrolysate, the blending amount of the oil is 35 to 75 mass% based on the total, and the DE of the starch hydrolysate is 5 to 40. Therefore, the powdered oil of the present invention has excellent oxidation stability and emulsion stability even though it has a high oil and fat content. In addition, adhesion to a spray dryer in the spray drying method is suppressed, so that the workability is also excellent.

[0042] The powdered oil of the present invention can be suitably used for various purposes. For example, the powdered oil of the present invention can be used by being blended with foods and beverages such as confectionery and bread, soups, sauces, beverages, fried batter, snacks, side dishes, fish paste products, livestock products, mixed flour, enteral nutrients, jellies, and yogurt.

[0043] 3. Preparation of Powdered Oils and Fats An example of a method for producing the powdered oil of the present invention will be described below. The powdered oil of the present invention can be obtained by preparing an oil-in-water emulsion containing pea protein, oil and starch hydrolysate, and then drying and powdering it.

[0044] Methods for drying and powdering the oil-in-water emulsion include commonly known methods such as spray drying, vacuum freeze drying, and vacuum drying. Among these, spray-dried powdered oils and fats obtained by the spray drying method are preferred.

[0045] The oil-in-water emulsion can be prepared by mixing an aqueous phase containing pea protein, an alkaline agent, and a starch hydrolysate with an oil phase containing the above-mentioned oil or fat, for example by the following emulsification and homogenization steps.

[0046] In the emulsification step, each raw material is put into the stirring tank of the emulsifier and stirred and mixed. The blending ratio of water and other raw materials is not particularly limited, but for example, water can be in the range of 50 to 200 parts by mass per 100 parts by mass of the total amount of raw materials other than water, including fats and oils, pea protein, alkaline agent, starch hydrolysate and other raw materials. The blending procedure of each raw material is not particularly limited, but for example, water-soluble components such as pea protein, alkaline agent, and starch hydrolysate are dispersed in water at room temperature, and then stirred under heating, or the water-soluble components are dispersed in heated water, stirred and completely dissolved, and then the heated and dissolved oil phase components are dropped while stirring with a stirring device such as a homomixer installed in the stirring tank to emulsify.

[0047] The viscosity of the emulsion (slurry) obtained in the emulsification step is preferably 10 mPa·s to 300 mPa·s, and more preferably 40 mPa·s to 150 mPa·s, at 45 degrees. If the viscosity is within this range, uniform droplets can be sprayed from the nozzle during spray drying. The viscosity of the oil-in-water emulsion can be measured using a B-type viscometer (Tokyo Keiki Co., Ltd.) or the like.

[0048] In the homogenization step, the emulsion obtained in the emulsification step is fed to a pressure homogenizer to reduce the oil droplet size. For example, a commercially available pressure homogenizer is used to reduce the oil droplet size to 10 to 250 kgf / cm. 2 The oil droplets can be homogenized by applying a pressure of about 1000 MPa to reduce the size of the oil droplets. A heat sterilization step may be performed before drying and powdering.

[0049] The median diameter of the slurry is preferably from 0.5 to 1.5 μm, and more preferably from 0.5 to 1.0 μm.

[0050] Next, when the emulsion is dried and powdered by spray drying, the homogenized emulsion is fed to the inlet of a 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 is deposited at the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays using a rotary atomizer method or a nozzle method can be used. After the spray-dried powder is taken out of the tank of the spray dryer, it is cooled with cold air while being transported in a vibration fluidized tank or the like, thereby producing a powdered oil or fat.

[0051] The powdered oil of the present invention is a dried oil-in-water emulsion, and when added to water, it becomes the original oil-in-water emulsion, and the oil droplets are redispersed. The median diameter of the oil droplets when redissolved is, for example, 0.1 to 5.5 μm, and more preferably 0.3 to less than 3.0 μm. If the median diameter is too large, the oil droplets that can be encapsulated in the powdered oil will be reduced, so it is preferable that the median diameter is within this range from the viewpoint of emulsion stability when the powdered oil is redissolved.

[0052] The oxidation stability of the powdered oil of the present invention can be measured using a Rancimat (product name "743rancimat", Metrohm). From the viewpoint of oxidation stability over time, an induction time of 5 hours or more is preferable, and 6.4 hours or more is more preferable. The powdered oil or fat of the present invention is not limited to the above embodiments. EXAMPLES

[0053] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0054] (1) Preparation of powdered oil The oil phase uses palm oil, olive oil, perilla oil, linseed oil, and emulsifiers. In the aqueous phase, materials such as pea protein, starch hydrolysate, alkaline agent, antioxidant, masking agent, thickening polysaccharide, etc. were used in the proportions shown in Tables 1 to 5.

[0055] After mixing the water phase and oil phase and emulsifying, a pressure homogenizer was used to mix at 200 kgf / cm 2 The mixture was homogenized at a pressure of 1000 rpm to obtain an oil-in-water emulsion. The obtained emulsion was spray-dried at a flow rate of 25 ml / min using a nozzle-type spray dryer to obtain a powdered oil with a water content of about 1% by mass (spray drying conditions: inlet temperature 180°C). The following starch hydrolysates, emulsifiers, and thickening polysaccharides were used. (Starch Hydrolysate) Fiberixa (Dextrin DE7) manufactured by Hayashibara Co., Ltd. Pine index #2 (dextrin DE11) manufactured by Matsutani Chemical Industry Co., Ltd. · KSD-30-28 (Dextrin DE28) manufactured by Showa Sangyo Co., Ltd. Pine index #100 (dextrin DE4) manufactured by Matsutani Chemical Industry Co., Ltd. Maltrich (Dextrin DE42) manufactured by Showa Sangyo Co., Ltd. (emulsifier) DO-100V: Diglycerol monooleate (manufactured by Riken Vitamin Co., Ltd.) TETRAGLYN 1-OV: Tetraglycerin monooleate (manufactured by Nikko Chemicals Co., Ltd.) TETRAGLYN 1-SV: Tetraglycerin monostearate (manufactured by Nikko Chemicals Co., Ltd.) Poem O-80V: Monoglycerin monooleate (sorbitan type) (manufactured by Riken Vitamin Co., Ltd.) Lecithin: Lecithin M (Showa Sangyo Co., Ltd.) Emulgy MU: Monoglycerol monolinoleate (manufactured by Riken Vitamin Co., Ltd.) (Antioxidant) Tea extract: Sankator No. 1 (manufactured by Taiyo Kagaku Co., Ltd.) Tocopherol preparation: E Oil Super 60 (manufactured by Riken Vitamin Co., Ltd.) Rosemary extract: Rosemary extract HJK-1596 (Inabata & Co., Ltd.) (Masking agent) Inulin 1: Fuji FF (Fuji Nippon Sugar Co., Ltd.) Inulin 2: Orafti HP (DKSH Japan Co., Ltd.) Isomaltooligosaccharide: Malminose (Showa Sangyo Co., Ltd.) Yeast extract: Pea Masker (Seti Co., Ltd.) (Thickening polysaccharides) Arabic Coal SS (manufactured by San-ei Pharmaceutical Trading Co., Ltd.)

[0056] <Analysis> -Median diameter The median diameter was measured using a laser diffraction particle size distribution analyzer (product name "SALD-2300", manufactured by Shimadzu Corporation). Slurry viscosity The slurry was adjusted to 45 degrees and measured using a B-type viscometer (Tokyo Keiki Co., Ltd.). Oxidation stability The oxidation stability was measured using a "743rancimat" (manufactured by Metrohm). Specifically, 1 g of powdered oil was placed in a glass tube and heated at 110°C. The inflection point at which the conductivity began to increase was taken as the induction time and evaluated as the stability near the powder surface. The time at which the conductivity reached 100 μS / cm was also evaluated as an index of the stability of the oil encapsulated in the powder.

[0057] (2) Evaluation method (Emulsification stability) The oil droplet diameter (median diameter) of the obtained powdered oil was measured when the oil was redissolved in water at 25°C using a laser diffraction particle size distribution measuring device (product name "SALD-2300", manufactured by Shimadzu Corporation) and evaluated according to the following criteria. ◎+: Median diameter when redissolved is less than 3.0 μm ◎: Median diameter after redissolution is 3.0 μm or more and less than 4.5 μm ○: Median diameter after redissolution is 4.5 μm or more and less than 10.0 μm △: Median diameter after redissolution is 10.0 μm or more and less than 15 μm ×: Median diameter upon redissolution is 15 μm or more or powderization by spray drying is impossible

[0058] (Workability) The yield when 1 kg of the prepared powdered oil emulsion (solid content 40%) was sprayed was evaluated according to the following criteria. ◎: The amount of powdered oil recovered after spraying is 200g or more. ○: The amount of powdered oil recovered after spraying is 150g or more and less than 200g △: The amount of powdered oil recovered after spray drying is 100g or more but less than 150g ×: The amount of powdered oil recovered after spraying is less than 100 g.

[0059] (Flavor when oxidized) Powdered oils stored in a constant temperature bath at 40℃ for 10 days were placed in the mouth and the deterioration odor derived from the oil was evaluated. The results were evaluated according to the following criteria based on the number of people who answered that the deterioration odor was suppressed compared to when perilla oil that had been deteriorated under similar storage conditions was placed in the mouth. ◎: Of 20 panelists, 16 or more answered that "the odor of deterioration is suppressed." ○: Of the 20 panelists, 11 to 15 answered that "the odor of deterioration is suppressed." △: Of the 20 panelists, 6 to 10 answered that the odor of deterioration was suppressed. ×: Fewer than 5 out of 20 panelists answered that the odor of deterioration was suppressed.

[0060] The evaluation panel that evaluated the above flavors conducted a five-taste (sweet, sour, salty, bitter, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard olfactory test, and selected eight men and 12 women in their 20s to 40s who were deemed to be suitable for each test.

[0061] When conducting the evaluation, the entire panel discussed and adjusted the characteristics of each evaluation item so that each panel had a common understanding. In order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test lot numbers and contents of the samples were presented randomly to the panelists without their knowledge.

[0062] (comprehensive evaluation) The emulsion stability and workability were evaluated comprehensively. ◎: Both of the above ratings are the highest rating. ○: Although the above two evaluations are not the highest, the issues can be overcome sufficiently. ×: The above two evaluations are not good overall, and the problem cannot be overcome.

[0063] (3) Results The results are shown in Tables 1 to 5.

[0064] [Table 1]

[0065] [Table 2]

[0066] [Table 3]

[0067] [Table 4]

[0068] [Table 5]

[0069] As shown in Tables 1 and 2, the powdered oils and fats of Examples 1-15 contain pea protein, oils and fats, and starch hydrolysates as excipients, the oils and fats are in the range of 35-75% by mass, and the DE of the starch hydrolysates is 5-40. It was confirmed that the powdered oils and fats of Examples 1-15 have good emulsion stability, workability, and flavor upon oxidative degradation. In addition, it was confirmed that it is preferable to contain an alkali agent, and as an emulsifier, diglycerol monooleate is particularly preferable from Examples 2-4 and the like, and it was confirmed by comparing Examples 2 and 5 that the addition of an alkali agent improves the workability and emulsion stability. In addition, it was confirmed from Examples 10 and 11 that a small amount of oils and fats lowers the evaluation of workability, and a large amount of oils and fats lowers the evaluation of workability and flavor upon oxidative degradation.

[0070] As shown in Table 3, it was confirmed that the oxidation stability of the powdered oils and fats was improved by including an antioxidant (Examples 16 to 18). In particular, it was confirmed that the oxidation stability was further improved by including a tocopherol preparation (Example 17). As shown in Tables 1 and 4, it was confirmed that when the amount of emulsifier in the powdered oil or fat is approximately 1.0% by mass, the emulsion stability, workability, and flavor upon oxidative deterioration are improved (Examples 2, 19, 20, and 21).

[0071] As shown in Table 5, it was confirmed that the flavor of the pea protein was improved by adding a masking agent to the powdered oil (Examples 22 to 25). In particular, it was confirmed that the flavor of the pea protein was further improved by adding inulin (Examples 22 and 23).

[0072] On the other hand, it was confirmed that Comparative Example 1 (DE4), which contained a starch hydrolysate with a low DE, and Comparative Example 2 (DE42), which contained a starch hydrolysate with a high DE, were insufficient in terms of emulsion stability, workability, and flavor upon oxidative degradation, even when compared with Example 12. It was also confirmed that Comparative Example 3, which contained a small amount of fat and oil, and Comparative Example 4, which contained a large amount of fat and oil, were also insufficient in terms of emulsion stability, workability, and flavor upon oxidative degradation. It was also confirmed that Comparative Example 5, which did not contain pea protein, was also insufficient in terms of emulsion stability, workability, and flavor upon oxidative degradation. It should be noted that it was difficult to powder Comparative Examples 1 and 5 by spray drying, and therefore workability and oxidation stability were not evaluated.

[0073] (4) Food and beverages <Cookie production and evaluation> Using the powdered oils and fats of Examples 2, 16, 17, 22, and Comparative Example 4, icebox cookies were prepared according to the formulations in Table 6 and the method described below, and the off-odor and flavor of the cookies were evaluated. (How to make Icebox Cookies) Shortening (Miyoshi Shortening Z, manufactured by Miyoshi Oil & Fats Co., Ltd.) and white sugar were added to a mixing bowl and mixed with a beater. After adding whole eggs little by little, powdered oil and soft flour were further added and mixed to obtain cookie dough. The obtained dough was retarded in a refrigerator for 1 hour, then molded into a round shape and left to stand in a freezer. The cookie dough was sliced ​​to a thickness of 10 mm and baked in an oven. Two baking trays were used, and the upper tray was set to 180°C and the lower tray to 150°C, and the cookies were baked for 16 minutes to obtain icebox cookies. (Evaluation of return odor) The off-flavor of icebox cookies containing each powdered oil was evaluated when eaten using the following combinations and criteria. Off-flavor is generated due to the oxidative deterioration of oil during the heating process. Therefore, it was evaluated as an index of emulsion stability and oxidative deterioration in the application of powdered oil. [Evaluation criteria for odor return] ◎: Of 20 panelists, 15 or more answered that "the lingering odor is suppressed." ○: Of the 20 panelists, 10 to 14 answered that "the lingering odor is suppressed." △: Of the 20 panelists, 8 to 9 answered that "the lingering odor is suppressed." ×: Of the 20 panelists, less than 8 answered that "the lingering odor is suppressed." (Cookie flavor evaluation) The flavor of the icebox cookies containing each powdered oil was evaluated when eaten using the following combinations and criteria. [Cookie flavor] ◎: Of 20 panelists, 15 or more answered that the cookie had a good flavor. ○: Of the 20 panelists, 10 to 14 answered that the cookie had a good flavor. △: Of the 20 panelists, 8 to 9 answered that the cookie had a good flavor. ×: Of the 20 panelists, less than 8 answered that the flavor of the cookies was good.

[0074] [Table 6] (result) As shown in Table 6, it was confirmed that the icebox cookies containing the powdered oils and fats of Examples 2, 16, 17, and 22 all had reduced off-odor and had a good flavor (Examples 26 to 29).

[0075] <Preparation and evaluation of corn potage> Corn potage was prepared using the powdered oils and fats of Examples 2, 16, 17, 22, and Comparative Example 4 according to the formulations in Table 7 and the method described below, and the back-odor and flavor of the corn potage were evaluated. (How to make corn potage) The ingredients shown in Table 7 were mixed and heated to 80°C while stirring with a homogenizer (5000 rpm, 10 minutes) to prepare corn potage. The mixture was then poured into a medium bottle and sterilized by heating at 85°C for 30 minutes in a hot water bath. (Evaluation of return odor) The retrograde odor of corn potage was evaluated when eating corn potage containing each powdered oil in the following combinations and criteria. Retrograde odor occurs due to oxidative deterioration of oil during the heating process. Therefore, it was evaluated as an index of emulsion stability and oxidative deterioration in the application of powdered oil. [Evaluation criteria for odor return] The procedure is the same as that described above in <Cookie preparation and evaluation>. (Evaluation of the flavor of corn potage) Regarding the flavor of the corn potage, the flavor when eating the corn potage containing each powdered oil was evaluated according to the following combinations and criteria. [Corn potage flavor] ◎: Of the 20 panelists, 15 or more answered that the flavor of the corn potage was good. ○: Of the 20 panelists, 10 to 14 answered that the flavor of the corn potage was good. △: Of the 20 panelists, 8 to 9 answered that the flavor of the corn potage was good. ×: Of the 20 panelists, less than 8 answered that the flavor of the corn potage was good.

[0076] [Table 7] (result) It was confirmed that the corn potages containing the powdered oils and fats of Examples 2, 16, 17, and 22 all had reduced reversion odor and had good flavor (Examples 30-33).

[0077] <Coffee production and evaluation> Using the powdered oils and fats of Examples 2, 16, 17, 22, and Comparative Example 4, coffee was prepared according to the formulations in Table 8 and the method described below, and the back-odor and coffee flavor were evaluated. (How to make coffee) Instant coffee was dissolved in hot water and the pH was adjusted to 6.8 using disodium hydrogen phosphate and sodium hydrogen carbonate to obtain a conditioned coffee liquid. The above ingredients except for the coffee preparation were added to hot water at 60°C and pre-emulsified using a homomixer (5000 rpm, 10 min). The coffee preparation was mixed into the resulting pre-emulsion and stirred (targeting a final coffee Brix of about 1.2 to 1.4). The resulting mixture was homogenized using a high-pressure homogenizer (15 MPa / 4 MPa, 2 passes). The mixture was then filled into a medium bottle and sterilized by heating at 85°C for 30 minutes in a hot water bath. (Evaluation of return odor) The coffee odor after consumption was evaluated for coffee containing each powdered oil according to the following combinations and criteria. The after-odor is generated due to the oxidation deterioration of the oil during the heating process. Therefore, it was evaluated as an index of emulsion stability and oxidation deterioration in the application of the powdered oil. [Evaluation criteria for odor return] The procedure is the same as that described above in <Cookie preparation and evaluation>. (Coffee flavor evaluation) Regarding the flavor of coffee, the flavor when eating coffee containing each powdered oil was evaluated according to the following combinations and criteria. [Coffee flavor] ◎: Of the 20 panelists, 15 or more answered that the coffee had a good flavor. ○: Of the 20 panelists, 10 to 14 answered that the coffee flavor was good. △: Of the 20 panelists, 8 to 9 answered that the coffee flavor was good. ×: Less than 8 out of 20 panelists answered that the coffee flavor was good.

[0078] [Table 8] (result) It was confirmed that the coffee containing the powdered oils and fats of Examples 2, 16, 17, and 22 all had reduced back-odor and a good flavor (Examples 34 to 37).

Claims

1. A powdered oil and fat comprising a pea protein, an oil and fat, an emulsifier, and a starch hydrolysate, The blending amount of the oil and fat is 35 to 75% by mass based on the total amount, and the starch hydrolysate has a DE of 5 to 40, The blending amount of the pea protein is 3 to 13% by mass based on the total powdered oil and fat, The emulsifier contains diglycerol monooleate, and the content of the diglycerol monooleate is 0.1 to 1.5% by mass based on the total powdered oil and fat. The blending amount of the starch hydrolysate is 30 to 58.8% by mass.

1. A powdered oil or fat characterized by the above.

2. The powdered oil or fat according to claim 1, further comprising an alkaline agent.

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