Powdered oils and fats and food and beverages containing them

Abstract

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

Description

Technical Field

[0001] The present invention relates to powdery fats and oils and foods and drinks containing the same.

Background Art

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

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

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0006] This invention has been made in view of the above circumstances, and aims to provide powdered oils and fats that have good fluidity when added to food and beverages and good emulsification stability after redissolution, as well as food and beverages containing them. [Means for solving the problem]

[0007] To solve the above problems, the inventors conducted diligent research and found that by using octenyl succinic acid-treated starch, which has a small angle of repose and specific emulsifying properties, the fluidity when powdered oil is added to food and beverages, as well as the emulsification stability after redissolution, is improved, thus completing the present invention. In other words, the powdered oil of the present invention is characterized by containing octenyl succinic acid-treated starch (A) having an angle of repose of less than 53° and the following emulsifying properties. <Emulsifying properties> An emulsion containing palm oil, dextrin, and octenyl succinic acid-treated starch (A), homogenized to adjust the median diameter of the oil droplets to 0.6-0.8 μm, is spray-dried. The resulting powdered oil has a median diameter of less than 1.2 μm after redissolution in water. The food and beverage products of the present invention are formulated with the aforementioned powdered oils and fats. The present invention provides a method for improving the texture of food and beverages, characterized by the use of the aforementioned powdered oil. The present invention's method for suppressing the binding of food and beverages is characterized by the use of the aforementioned powdered oil. The texture-improving agent of the present invention is characterized by containing the aforementioned powdered oil. The binding inhibitor of the present invention is characterized by containing the aforementioned powdered oil. [Effects of the Invention]

[0008] The powdered oil of the present invention exhibits good fluidity when added to food and beverages, and good emulsification stability after redissolution. Furthermore, food and beverages using the powdered oil of the present invention have excellent emulsification stability when added to food and beverages and have a good appearance. In addition, they are free from unpleasant starch odors and have a rich, pleasant flavor. [Modes for carrying out the invention]

[0009] Specific embodiments of the present invention will be described below. (Powdered oil) The oils and fats used in the powdered oils and fats of the present invention primarily target compositions in which triglycerides constitute almost the entirety, similar to conventional edible oils and fats. Triglycerides in oils and fats have a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of the triglyceride refer to the positions in which the fatty acids are bonded. The oils and fats may contain 3-saturated triglycerides (SSS) in which saturated fatty acids S are bonded to all three positions (1st, 2nd, and 3rd), or they may contain 2-saturated triglycerides in which two molecules of saturated fatty acids S and one molecule of unsaturated fatty acids U are bonded to one molecule of glycerol, or symmetrical triglycerides (SUS) in which saturated fatty acids S are bonded to the 1st and 3rd positions and unsaturated fatty acids U are bonded to the 2nd position, or they may contain asymmetrical triglycerides (SSU, USS) in which saturated fatty acids S are bonded to the 1st and 2nd positions, or to the 2nd and 3rd positions, and unsaturated fatty acids U are bonded to the 3rd or 1st position. Furthermore, it may contain diunsaturated triglycerides (SUU, UUS, USU) in which one molecule of glycerol is bonded to two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S, or it may contain tripunsaturated triglycerides (UUU) in which unsaturated fatty acid U is bonded to all three positions (1st, 2nd, and 3rd). Here, saturated fatty acid S is all saturated fatty acids contained in the oil. 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 is all unsaturated fatty acids contained in the oil. 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), eicosenoic acid (20:1), erucic acid (22:1), and seracolleic acid (24:1). The numbers in parentheses for the above unsaturated fatty acids indicate 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 bound to each triglyceride molecule may be the same fatty acid or different fatty acids from one another.

[0010] The oils used in the powdered oils of the present invention are not particularly limited, but examples include vegetable oils such as coconut oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, sal fat, mango oil, illipe fat, and cocoa butter; animal oils such as lard, beef tallow, milk fat, and fish oil; synthetic oils such as MCT; fractionated oils thereof; and processed oils (those that have undergone one or more treatments, such as hardening and transesterification).

[0011] The amount of oil and fat added is not particularly limited, but can be appropriately set according to the purpose, for example, within the range of 40 to 90% by mass relative to the total amount of powdered oil and fat. From the viewpoint of effectively imparting the flavor of the oil and fat and the cloudy appearance after redissolution, it is preferable that the amount be 40% by mass or more, more preferably 45% by mass or more, and even more preferably 50% by mass or more, relative to the total amount of powdered oil and fat. Furthermore, from the viewpoint of maintaining a good emulsified state and fully exhibiting the dispersion effect of oil droplets, it is preferable that the amount be 90% by mass or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, and particularly preferable 75% by mass or less.

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

[0013] The powdered oil of the present invention contains octenyl succinic acid-treated starch (A) having an angle of repose of less than 53° and the following emulsifying properties. <Emulsifying properties> An emulsion containing palm oil, dextrin, and octenyl succinic acid-treated starch (A), homogenized to adjust the median diameter of the oil droplets to 0.6-0.8 μm, is spray-dried. The resulting powdered oil has a median diameter of less than 1.2 μm after redissolution in water.

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

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

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

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

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

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

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

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

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

[0023] 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 maltopentaose; oligosaccharides; polysaccharides such as dextrin and starches other than octenyl succinic acid-treated starch; thickening polysaccharides; 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.

[0024] 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.

[0025] Examples of starches other than octenyl succinic acid-treated starch (A) include carboxymethyl starch and hydroxypropyl starch, which are obtained by etherification of raw materials such as potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potatoes, and tapioca, as well as esterified starch such as phosphate starch and acetate starch, cross-linked starch, oxidized starch, acid-treated starch, alpha-gelatinized starch, and moist heat-treated starch.

[0026] Examples of thickening polysaccharides include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, and the like.

[0027] The amount of carbohydrates in the powdered oil of the present invention is not particularly limited, but in order to obtain good powdering characteristics when the amount of oil is 40% by mass or more, it is preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 8% by mass or more, and particularly preferably 10% by mass or more, relative to the total amount of powdered oil. Furthermore, it is preferably 55% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, and particularly preferably 30% by mass or less.

[0028] In the present invention, when an emulsifier is incorporated, it may be added to the oil or aqueous phase before spray drying, or it may be mixed as a powder after spray drying.

[0029] 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.

[0030] The amount of emulsifier added is not particularly limited, but in order to maintain emulsification stability during the production, storage, and use of the powdered oil, it is preferably 0.05% by mass or more, more preferably 1.0% by mass or more, even more preferably 2.5% by mass or more, and particularly preferably 5.0% by mass or more, relative to the total amount of the powdered oil. Furthermore, in order to suppress the generation of bitterness due to the emulsifier, it is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, and particularly preferably 15% by mass or less, relative to the total amount of the powdered oil.

[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 proteins, antioxidants that suppress the deterioration of oils and fats, phosphates, colorants, flavors, and so on.

[0032] 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.

[0033] The proteins used are not particularly limited, but examples include milk protein, soy protein, pea protein, broad bean protein, rice protein, wheat protein, collagen, and gelatin. 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.

[0034] (Method for producing powdered oils and fats) The method for producing the powdered oil of the present invention is not particularly limited. Preferably, the powdered oil of the present invention can be produced by preparing an oil-in-water emulsion by blending oil, octenyl succinic acid-treated starch (A), 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 oil obtained by spray drying is preferred. The oil-in-water emulsion can be prepared by mixing an aqueous phase and an oil phase containing oil. For example, it can be prepared by the following emulsification and homogenization steps.

[0035] 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, raw materials such as oils and fats and octenyl succinic acid-treated starch (A) can be mixed within the aforementioned range, 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 octenyl succinic acid-treated starch (A) 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 emulsified by dropping the heated and dissolved oil phase while stirring with a stirring device such as a homomixer installed in the stirring tank. When emulsifiers are added, oil-soluble emulsifiers are usually added to the oil phase and water-soluble emulsifiers to the aqueous phase.

[0036] 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.

[0037] 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.

[0038] The powdered oils of the present invention are non-greasy 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 amounts. Furthermore, because the fine edible oils are encapsulated by the powdered base material, the surface area in direct contact with air is reduced, slowing down the deterioration of the oils and resulting in excellent shelf life.

[0039] The powdered oils and fats of the present invention are dried oil-in-water emulsions, and when added to water, they revert to the original oil-in-water emulsion, with the oil droplets dispersed, i.e., redissolved. The median diameter of the oil droplets at the time of redissolution is preferably 0.3 to 2 μm, and more preferably 0.5 to 1.5 μm. Here, the median diameter of the oil droplets is determined by redissolving the powdered oils and fats 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-based measurement using a particle size distribution measuring device such as the Shimadzu SALD-2300 wet laser diffractometer.

[0040] 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.

[0041] (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.

[0042] (Methods for improving the texture of food and beverages, and texture improvers) The present invention's method for improving the texture of food and beverages is characterized by the use of the powdered oil described above. The powdered oil of the present invention requires octenyl succinic acid-treated starch (A) as an essential component and exhibits good fluidity when added to food and beverages, as well as good emulsification stability after redissolution. In connection with this, it improves the texture of food and beverages when added. Specifically, improving the texture here includes the fact that when added to beverages such as coffee, a small amount provides a good cloudy appearance, and it also provides a rich, non-greasy oily flavor with less starch odor. It also includes the fact that when added to gelled foods, it creates a non-greasy, cohesive, and easy-to-eat texture. Furthermore, when combined with an emulsifier, it further improves the texture of food and beverages. Specifically, improving the texture here includes the fact that when used in confectionery, it provides a crisp texture; when used in noodles, it provides a firm texture; and when used in prepared foods, it provides a soft, melt-in-the-mouth texture. By using the powdered oils and fats of the present invention in food and beverages, it is possible to produce food and beverages that have a good flavor and are easy to eat.

[0043] (Methods and agents for inhibiting the binding of food and beverages) The present invention's method for suppressing the binding of food and beverages is characterized by the use of the powdered oil described above. The powdered oil of the present invention requires octenyl succinic acid-treated starch (A) as an essential component and exhibits good fluidity when added to food and beverages, as well as good emulsification stability after redissolution. In connection with this, the powdered oil of the present invention suppresses the binding of food and beverages. Furthermore, when combined with an emulsifier, it further suppresses the binding of food and beverages. Specifically, suppressing the binding of food and beverages means that when used in confectionery, it can prevent confectionery from sticking to each other; when used in noodles, it can prevent noodles from sticking to each other; and when used in prepared foods, it can prevent prepared foods from sticking to molds.

[0044] The texture-improving agent and binding inhibitor of the present invention may be kneaded into food and beverages or sprinkled on their surface when used in such products. [Examples]

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

[0046] 1. Evaluation of the angle of repose and emulsifying properties of octenyl succinic acid-treated starch. (Manufacturing of powdered oils and fats) Using the octenyl succinic acid-treated starch shown in Table 1, powdered oils were produced according to the following formulation and procedure. Prepare the palm oil by heating it to 70°C. For every 100 parts by mass of the ingredients other than water listed below, heat 50 parts by mass of water to 60°C, then add octenyl succinic acid-treated starch and dextrin to prepare the aqueous phase. Use Sandec 100 (DE10~13) manufactured by Sanwa Starch Industry Co., Ltd. as the dextrin. The aqueous phase is maintained at 60°C, and the entire amount of palm oil is added while stirring the aqueous phase with a homomixer to emulsify it into an oil-in-water type emulsion. The resulting emulsion is homogenized using a pressure homogenizer to adjust the median diameter to 0.6-0.8 μm. This homogenized emulsion is spray-dried using a nozzle-type spray dryer to powderize it to a moisture content of 1.0-2.0% by mass, thereby obtaining powdered oil (spray drying conditions: inlet temperature 210°C). <Formulation of powdered oils and fats> Palm oil 65.0% by mass Dextrin 23.5% by mass Octenyl succinic acid-treated starch 10.0% by mass Moisture 1.5% by mass

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

[0048] [Fluidity of octenyl succinate-treated starch (angle of repose)] After adjusting the temperature of octenyl succinic acid-treated starch to 20°C, the angle of repose of the octenyl succinic acid-treated starch was measured three times at a temperature of 25°C and humidity of 65% using a multi-tester MT-02 (manufactured by Seishin Corporation). The average value of these measurements was used as the evaluation angle of repose, and it was evaluated according to the following criteria. Evaluation Criteria ◎: Angle of repose is less than 47° ○: Angle of repose is 47° or greater and less than 53° △: Angle of repose is 53° or greater and less than 55° ×: Angle of repose is 55° or greater

[0049] [Emulsifying properties 1: Emulsifying properties in emulsion] In the above procedure, the resulting emulsion was homogenized using a pressure homogenizer, then allowed to stand at 65°C for 2 hours. Separation was visually confirmed and evaluated according to the following criteria. Evaluation Criteria ○: Not separated ×: Separated

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

[0051] [comprehensive evaluation] Based on the above evaluations of angle of repose and emulsification properties 1 and 2, good octenyl succinic acid-treated starch was evaluated according to the following criteria. Evaluation Criteria ○: Both the angle of repose and the evaluation of emulsification 1 and 2 were rated ◎ or ○, with no △ or × ratings. ×: In the evaluation of angle of repose and emulsification 1 and 2, there is one or more evaluations of △ or ×.

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

[0053] [Table 1]

[0054] 2. Evaluation of powdered oils and fats (Manufacturing of powdered oils and fats) In the examples and comparative examples, powdered oils were produced using the formulations shown in Tables 2 and 3, following the procedure described below. The oil was heated to 70°C, and if included in the formulation, an emulsifier was added to prepare the oil phase. After heating the water to 60°C, octenyl succinic acid-treated starch and carbohydrates were added, and if included in the formulation, an emulsifier was added to prepare the aqueous phase. The aqueous phase was maintained at 60°C, and the entire amount of the oil phase was added while stirring the aqueous phase with a homomixer to emulsify it into an oil-in-water type. This yielded an emulsion containing 40 to 400 parts by mass of water for every 100 parts by mass of the total formulations in Tables 2 and 3. For Examples 51 to 53, the powdered oils and fats of Example 4 were mixed with monoglycerin fatty acid esters and polyglycerin fatty acid esters in the formulations shown in the table. 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. This homogenized emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered oil (spray drying conditions: inlet temperature 210°C). Tables 2 and 3 show the composition of the powdered oil after spray drying.

[0055] The obtained powdered oils were evaluated as follows. For the evaluation of the flavor of the coffee beverage, the texture of the jelly, and the flavor of the 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 judged to be suitable in each of these tests were selected.

[0056] [Fluidity of powdered oils and fats] After adjusting the temperature of the powdered oil to 20°C, the angle of repose of the powdered oil was measured three times using a multi-tester MT-02 (manufactured by Seishin Corporation) at a temperature of 25°C and a humidity of 65%. The average value of these measurements was used as the evaluation angle of repose, and the results were evaluated according to the following criteria. Evaluation Criteria ◎: Angle of repose is less than 49° ○: Angle of repose is 49° or greater and less than 51° △: Angle of repose is between 51° and 55° ×: Angle of repose is 55° or greater

[0057] [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 is less than 1.0 μm ○: Median diameter is 1.0 μm or greater, and less than 1.2 μm. △: Median diameter is 1.2 μm or greater, but less than 1.4 μm. ×: Median diameter is 1.4 μm or larger

[0058] (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

[0059] [Cloudiness of the beverage] The cloudiness of the manufactured beverages was evaluated according to the following criteria. Evaluation Criteria ◎: The coffee beverage is very cloudy and whitish in color. ○: The coffee beverage is cloudy white. △: The coffee beverage is slightly cloudy. ×: The coffee beverage is not very cloudy.

[0060] [Flavor of the beverage] The flavor of the manufactured beverages was evaluated according to the following criteria. Evaluation Criteria ◎: More than 16 out of 20 people rated it as having no unpleasant starch smell, a rich oily flavor, and a good taste. ○: 11 to 15 out of 20 people rated it as having no unpleasant starchy smell, a rich oily flavor, and a good taste. △: 6 to 10 out of 20 people rated it as having no unpleasant starchy smell, a rich oily flavor, and a good taste. ×: Five or fewer out of 20 people rated it as having no unpleasant starchy smell, a rich oily flavor, and a good taste.

[0061] (Jelly production) Water was heated to over 95°C, and a mixture of Istar M (manufactured by MP Gokyo Food & Chemical Co., Ltd.), agar, and powdered oil was added while stirring. 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

[0062] [Jelly texture] The texture of the manufactured jelly was evaluated according to the following criteria. Evaluation Criteria ◎: More than 16 out of 20 people rated it as having a good texture and being easy to eat because it is not sticky and holds together well in the mouth. ○: 11 to 15 out of 20 people rated it as having a good texture and being easy to eat because it wasn't sticky and held together well in the mouth. △: 6 to 10 out of 20 people rated it as having a good texture and being easy to eat because it wasn't sticky and held together well in the mouth. ×: Five or fewer out of 20 people rated it as having a good texture and being easy to eat because it wasn't sticky and held together well in the mouth. [Jelly flavor] The flavor of the manufactured jelly was evaluated according to the following criteria. Evaluation Criteria ◎: More than 16 out of 20 people rated it as having no unpleasant starch smell, a rich oily flavor, and a good taste. ○: 11 to 15 out of 20 people rated it as having no unpleasant starchy smell, a rich oily flavor, and a good taste. △: 6 to 10 out of 20 people rated it as having no unpleasant starchy smell, a rich oily flavor, and a good taste. ×: Five or fewer out of 20 people rated it as having no unpleasant starchy smell, a rich oily flavor, and a good taste.

[0063] The results of the above evaluations, along with the formulations of the powdered oils, are shown in Tables 2A to 2F. For Comparative Example 5, emulsification was not possible, and spray drying could not be performed, therefore the evaluation below was not conducted. Regarding the fluidity and emulsification properties of the powdered oils, a △ or × indicates that the problem was not solved.

[0064] [Table 2A]

[0065] [Table 2B]

[0066] [Table 2C]

[0067] [Table 2D]

[0068] [Table 2E]

[0069] [Table 2F]

[0070] 3. Evaluation of texture improvers and anti-binding agents The powdered oils and fats of Examples 42-50 and 54, as well as the powdered oils and fats of Examples 51-53, mixed with emulsifiers, were used as texture improvers and anti-binding agents, and the following evaluations were performed. (Manufacturing of puffed snacks) Puffs were manufactured as an expanded snack food under the following conditions. A powder mixture of starchy raw materials such as corn flour, prepared according to the following formulation, along with a texture improver and an anti-binding agent, was supplied to a twin-screw extruder (EA-20, manufactured by Suehiro EPM Co., Ltd., die inner diameter 5 mm). Simultaneously, water was added in the following proportions. The mixture was heated and pressurized in the barrel under the following conditions, extruded from the die tip, and expanded. The resulting extruded material was cut into pieces approximately 0.5 to 1.0 cm in length, and dried in a dryer with hot air at 75°C to a moisture content of 10% by mass or less, to obtain puffs. <Puff composition> Corn flour 100 parts by mass Texture improver and anti-binding agent: 5 parts by mass 20 parts by mass of water <Manufacturing conditions for puffs> Mixing temperature (barrel temperature): 95-105℃ Pressure 1.5~2.5MPa Rotational speed 200-300 rpm Expansion temperature (die tip temperature) 150~160℃

[0071] The following evaluations were performed on the resulting puffed snacks.

[0072] [The crispy texture of puffed snacks] A panel of 20 people tasted the puffs and evaluated their crispness according to the following criteria. The panel underwent tests to identify the five basic tastes (sweet, sour, salty, bitter, and umami), to identify differences in taste intensity, to identify the taste of various foods, and to test their standard sense of smell. Eight men and twelve women aged 20-40 who passed each of these tests were selected. Evaluation Criteria ◎+: More than 17 out of 20 panelists rated it as having a crisp texture. ◎: 13 to 16 out of 20 panelists rated it as having a crisp texture. ○: 9 to 12 out of 20 panel members rated it as having a crisp texture. △: 5 to 8 out of 20 panelists rated it as having a crisp texture. ×: Only 4 out of 20 panelists rated it as having a crisp texture.

[0073] [Binding properties of puffed snacks] The adhesion between puffs when they are extruded and cut from an extruder and dried in a dryer was evaluated according to the following criteria. Evaluation Criteria ◎+: The puffs do not stick together and do not form clumps. ◎: The puffs stick together slightly, but there are few clumps. ○: The puffs stick together, but there are few clumps. △: The puffs stick together, forming numerous clumps. ×: The puffs stick together and form a large clump.

[0074] (Manufacturing of non-fried dried noodles) Using the obtained texture improver and anti-binding agent, non-fried dried noodles were manufactured based on the following formulation. <Basic recipe for non-fried dried noodles> All-purpose flour 75 parts by mass Modified starch 25 parts by mass 1 part by mass of salt Powdered brine 0.5 parts by mass 35 parts by mass of water Texture improver and anti-binding agent: 1 part by mass

[0075] <Manufacturing of non-fried dried noodles> Salt, powdered lye water, a texture improver, and an anti-binding agent were dissolved in water, and this mixture was combined with medium-strength flour and modified starch. After kneading in a tabletop mixer, the mixture was formed into noodles using a noodle-making machine. These noodles were then steamed in a steamer for 7 minutes, and 80g of the steamed noodles were placed in a stainless steel mesh basket (14cm in diameter, 2.5cm in height) and dried in an 80°C dryer for 1 hour to produce dried noodles.

[0076] [The chewiness of non-fried dried noodles] The firmness of the non-fried dried noodles was evaluated according to the following criteria. Evaluation Criteria ◎+: More than 17 out of 20 panelists rated it as having good resilience. ◎: 13 to 16 out of 20 panelists rated it as having good texture. ○: 9 to 12 out of 20 panelists rated it as having good texture. △: 5 to 8 out of 20 panelists rated it as having good texture. ×: Only 4 out of 20 panelists rated it as having good resilience.

[0077] [Noodle binding properties] For noodle-making workability, the presence or absence of dough sticking to the noodle-making equipment and the degree of adhesion between noodle strands were evaluated according to the following criteria. Evaluation Criteria ◎+: No adhesion to noodle-making equipment, and no sticking between noodle strands. ◎: It adheres slightly to the noodle-making equipment, but does not stick to the noodle strands themselves. ○: It adheres slightly to the noodle-making equipment, and also slightly to the strands of noodles themselves. △: Slight adhesion to noodle-making equipment, and some adhesion between noodle strands. ×: Adheres to noodle-making equipment and has a high tendency to stick to other noodle strands.

[0078] (Takoyaki production) Takoyaki was manufactured under the following conditions. <Takoyaki batter ingredients> 100 parts by mass of cake flour Whole egg 20 parts by mass Baking powder 1 part by mass Texture improver or anti-binding agent: 3 parts by mass Salt and seasonings: 4 parts by mass Water 415 parts by mass <Baking conditions for takoyaki batter> The batter was poured into a baking mold that had been evenly coated with oil beforehand and baked. Once the batter had come together, it was flipped over and baked until an even golden brown color was achieved.

[0079] [The gooey texture of takoyaki] A panel of 20 people sampled takoyaki and evaluated its texture based on the following criteria. The evaluation was conducted by the same panel as described above. Evaluation Criteria ◎+: More than 17 out of 20 panelists rated it as having a smooth, creamy texture. ◎: 13 to 16 out of 20 panelists rated it as having a smooth, creamy texture. ○: 9 to 12 out of 20 panelists rated it as having a smooth, creamy texture. △: 5 to 8 out of 20 panelists rated it as having a smooth, melt-in-your-mouth texture. ×: Only 4 out of 20 panelists rated it as having a smooth, melt-in-your-mouth texture.

[0080] [The binding properties of takoyaki] The batter was poured into a mold for 30 takoyaki balls, and its adhesion to the mold when inverted during baking was evaluated according to the following criteria. Evaluation Criteria ◎+: All 30 pieces could be easily inverted without sticking to the mold. ◎: Although there was some binding to a very small number of types, it could be easily reversed. ○: Although there was some binding to certain types, it could be easily reversed. △: The dough is somewhat difficult to handle, and it takes time to flip all 30 pieces. ×: The batter sticks to the mold, making it difficult to flip until it's quite cooked through.

[0081] The results of the above evaluation, along with the formulations of texture improvers and anti-binding agents, are shown in Tables 3A and 3B. Note that if there is one or more △ symbols, it was determined that the problem was not solved.

[0082] [Table 3A]

[0083] [Table 3B]

Claims

1. A powdered oil containing octenyl succinic acid-treated starch (A) having an angle of repose of less than 53° and possessing the following emulsifying properties. <Emulsifying properties> An emulsion was prepared by blending palm oil, dextrin, and octenyl succinic acid-treated starch (A), homogenizing it to adjust the median diameter of the oil droplets to 0.6 to 0.8 μm. The resulting powdered oil was spray-dried, and after redissolution in water, the median diameter of the oil droplets was less than 1.2 μm. The DE (Dextrose Equivalent) of the dextrin was 10 to 13. The powdered oil composition was 65% by mass of palm oil, 23.5% by mass of dextrin, 10.0% by mass of octenyl succinic acid-treated starch, and 1.5% by mass of water.

2. The powdered oil according to claim 1, wherein the amount of octenyl succinic acid-treated starch (A) blended is 20% by mass or more relative to the total amount of octenyl succinic acid-treated starch in the powdered oil.

3. The powdered oil according to claim 1, wherein the amount of oil blended is 50% by mass or more of the total amount of the powdered oil.

4. Furthermore, the powdered oil and fat according to claim 1, further comprising an emulsifier.

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

6. A method for improving the texture of food and beverages using powdered oil and fat according to any one of claims 1 to 4.

7. A method for suppressing the binding of food and beverages using powdered oil and fat according to any one of claims 1 to 4.

8. A texture improver comprising powdered oil and fat according to any one of claims 1 to 4.

9. A binding inhibitor comprising powdered oil or fat according to any one of claims 1 to 4.

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