JPH0710214B2 - Cold water easily dispersible fat-containing powder and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing an oil-containing powder that is easily wetted and dispersed even in cold water, and more specifically, a mono- and / or diglyceride of a medium chain fatty acid is used to form a powder surface. The present invention relates to a method for producing a cold water easily dispersible fat-containing powder by coating at least a part thereof.

(Prior Art) When an oil-containing powder, for example, a creamer for coffee, is dispersed in cold water, the powder does not wet or settle on the surface of the water and does not easily disperse into a “damage” even if stirred. It was Several solutions have been proposed to improve this cold water dispersibility.

It has been proposed to granulate the fat-containing powder with an instantizer or the like, and to obtain porous particles by sucking a solubilizing gas into concentrated milk and drying. These methods improve the dispersibility in water at about 20 ° C., but do not improve the dispersibility in cold water, and only play an auxiliary role in improving the dispersibility.

Another method is to add a medium-chain fatty acid triglyceride (MCT) composed of fatty acids having 6 to 10 carbon atoms to a fat raw material to improve the cold water dispersibility of fat-containing powder using the fat raw material. A method has also been proposed (Japanese Patent Publication No. 58-2057).
No. 8). This method is effective for improving the dispersibility in cold water, but since MCT is expensive, it is desired to improve the economical efficiency in commercialization.

Furthermore, a method has also been proposed in which lecithin and sucrose fatty acid ester are coated on the surface of the oil-containing powder particles to improve the dispersibility in cold water (JP-A-477774). The dispersibility of the oil-containing powder obtained by this method in cold water greatly changes depending on the temperature of the powder. That is, when the product temperature is low, the dispersibility is significantly reduced. Therefore, when the product temperature during use is low, for example,
To disperse in cold water even at 20 ℃ or below,
The amount of lecithin added must be increased considerably. As a result, the flavor is adversely affected, and since lecithin is easily oxidized, the preservability of the fat-containing powder is difficult.

(Problems to be Solved by the Invention) For the reasons described above, it is desired to produce a fat-containing powder which is excellent in economic efficiency, quality, and storability and is easily dispersed in cold water (for example, water at 3 ° C. or lower). There is.

In particular, it has been desired to develop a fat-containing powder that easily disperses in cold water even when the product temperature is as low as 20 ° C. or lower as occurs when the product is stored in a refrigerator or a low indoor temperature.

(Means for Solving the Problems) The present inventors have found that at least a part of the surface of the oil-containing powder particles is composed of a fatty acid having 6 to 10 carbon atoms, preferably 8 to 10 carbon atoms. We have found a method for producing a fat-containing powder that can be easily dispersed in cold water even when the product temperature is low by coating with medium-chain fatty acid glyceride (hereinafter abbreviated as MCG).

Since MCG itself has a bitter taste, using it as it is may impair the palatability of the product. In order to overcome this drawback, MCG is dissolved in an amphipathic solvent such as propylene glycol or ethanol and used to obtain a product that is easily dispersible in cold water without impairing palatability.

The fat-containing powder to which the present invention can be applied means edible dry powder such as creaming powder, instant soup powder, and ice cream mix powder. These powders are edible oils such as palm oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow, lard; sucrose,
Glucose, saccharides such as starch hydrolysates; other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, and emulsifiers are selected according to the purpose, dispersed in water and homogenized, It can be produced by drying.

MCG which can be used in the present invention is a medium-chain fatty acid mono-
Or diglyceride or a mixture of both. In particular, mono-caprylic or capric acid with a carbon chain of 8 or 10
Alternatively, diglyceride or a mixture of both is preferable. When used as a mixture, the ratio of caprylic acid and capric acid or the mixing ratio of monoglyceride and diglyceride is not critical, but the effect of cold water dispersibility of products with high caprylic acid ratio and monoglyceride ratio is further improved. To be done.

In addition, the MCT was partially saponified with alkali, and the fatty acid alkali salt by-produced was separated and removed, or MC obtained without separation and removal
G-containing reaction mixtures can be used as coating agents.

The amount of MCG used is preferably 0.01 to 1.0% by weight, more preferably 0.04 to 0.5% by weight, based on the oil-containing powder. If the MCG is less than 0.01% by weight, the dispersibility in cold water may not be sufficiently improved depending on the type of product, and if it exceeds 1.0% by weight, the palatability of the product may be adversely affected. There is.

MCG can be coated by dissolving it in an amphipathic solvent as described above and spraying this on an oil-containing powder.
It is also possible to coat the MCG after granulating the oil-containing powder.

The fat-containing powder coated with MCG by the method of the present invention is further granulated,
The dispersibility in cold water can be further improved by coating the MCG again if necessary.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

Example 1 5 g of stearic acid monoglyceride and 3 g of sorbitan monostearate were added and dissolved in 760 g of a mixed oil and fat (hydrogen rapeseed oil 80% and palm kernel oil 20%) (iodine value 75, melting point 15 ° C.).

Separately, 900 g of corn syrup solid, 180 g of casein sodium and 15 g of sodium diphosphate were dissolved in 2.2 kg of water.

The two liquids were mixed, emulsified by stirring at 60 ° C for 30 minutes, and 200 kg / cm
^It was homogenized at a pressure of ² and pulverized by the usual spray drying method. To 800 g of this powder was added 200 g of corn syrup solid, and after mixing, granulation was performed while humidifying. A 50 wt% propylene glycol solution of caprylic acid monoglyceride partially containing sodium caprylate was sprayed on the granules thus obtained and on the surface to prepare a fat-containing powder.

Example 2 Instead of the caprylic acid monoglyceride partially containing the sodium caprate used in Example 1, a salt-free caprylic acid monoglyceride was used, and the same procedure as in Example 1 was carried out.

Comparative Example 1 A comparative product was prepared in order to compare the cold water dispersibility and flavor of the product of the present invention with a product made by a method other than the present invention. That is, instead of the caprylic acid monoglyceride partially containing sodium caprylate used in Example 1, the additives listed in Table 1 below were used, and the fat-containing method was performed in the same manner as in Example 1. A powder was prepared.

The dispersibility and flavor of the product of Comparative Example 1 and the products of Examples 1 and 2 were tested by the following methods, and the results are shown in Table 1.

Dispersibility test: A beaker containing 180 g of cold water at 5 ° C. was charged with 3 g of a sample kept at a predetermined temperature, and the time until the sample was submerged was measured.

Flavor evaluation: 10 panelists put 1.5 g of each sample in their mouths,
A sensory test was conducted. The results are shown in Table 1 as the number of panelists who perceived an off-flavor and off-flavor.

As shown in Table 1, when a conventionally used emulsifier is coated on a fat-containing powder, the dispersibility in cold water greatly depends on the product temperature, and when the product temperature falls below 20 ° C, it disperses in cold water. Disappear. Furthermore, if an attempt is made to improve the dispersibility in cold water, the amount added will increase and the flavor will deteriorate. When the MCG of the present invention is coated on the fat-containing powder, it is possible to obtain good cold water dispersibility with a low addition amount regardless of the product temperature.

Example 3 A fat-containing powder was prepared in the same manner as in Example 2 except that capric acid monoglyceride was used in place of the caprylic acid monoglyceride used in Example 2.

Example 4 A fat-containing powder was prepared in the same manner as in Example 2 except that caprylic acid diglyceride was used instead of caprylic acid monoglyceride used in Example 2.

Comparative Example 2 A fat-containing powder was prepared in the same manner as in Example 2, except that caprylic acid monoglyceride was replaced with lauric acid monoglyceride (C ₁₂ fatty acid monoglyceride).

This product and the products of Examples 3 and 4 were compared with Comparative Example 1
Tested as above. The results are shown in Table 2.

As shown in Table 2, the use of lauric acid monoglyceride does not improve the cold water dispersibility of the product.

Example 5 Rapeseed hydrogenated oil used in Example 1 80% / Palm kernel oil 20%
Palm oil (iodine value 18, melting point 27
C.) was used to obtain a spray-dried powder in the same manner as in Example 1. The powder surface was spray-dried at 1.0 wt% using 50 wt% propylene glycol solution of caprylic acid monoglyceride as MCG. Glucose (200 g) was added to 800 g of this powder, and the mixture was mixed and then granulated while humidifying to obtain a fat-containing powder.

Example 6 Instead of the palm kernel oil used in Example 5, hydrogenated rapeseed oil (iodine value 85, melting point 13 ° C.) was used, and a spray-dried impregnated powder was obtained in the same manner as in the case of application example 1. A 50% by weight ethanol solution of caprylic acid monoglyceride was sprayed onto the surface of the powder as MCG so as to be 0.03% by weight. Glucose (200 g) was added to this powder (800 g), and the mixture was mixed and then granulated while humidifying to obtain a granular oil-containing powder.

Comparative Example 3 A spray-dried fat-containing powder was obtained in the same manner as in Example 5. On the surface of this powder, 50% by weight caprylic acid monoglyceride rapeseed oil solution was used as MCG instead of the propylene glycol solution, and 1.0%
Wt% was sprayed. Then, a granular oil-containing powder was obtained in the same manner as in Example 5.

Comparative Example 4 A spray-dried fat-containing powder obtained in the same manner as in Example 5 was sprayed with 1.5% by weight of a 50% by weight propylene glycol solution of caprylic acid monoglyceride as MCG. Then, a granular oil-containing powder was obtained in the same manner as in Example 5.

The products of Examples 5 and 6 and Comparative Examples 3 and 4 above were tested by the method of Comparative Example 1.

The results are shown in Table 3.

As shown in Table 3, when the amount of MCG added exceeds 1.0% by weight, the flavor evaluation is extremely poor. It was also found that when MCG was dissolved in rapeseed oil other than amphiphilic solvent and used, the evaluation of flavor was remarkably poor even when the amount of MCG was 1.0% by weight.

Claims (9)

[Claims] 1. A cold water easily dispersible fat-containing powder in which at least a part of the surface of the fat-containing powder particles is coated with a mono- and / or di-glyceride of a medium chain fatty acid. 2. The powder according to claim 1, wherein the medium chain fatty acid is a fatty acid having 8 to 10 carbon atoms. 3. The medium-chain fatty acid mono- and / or di-glyceride is one or more of capric acid monoglyceride, capric acid diglyceride, caprylic acid monoglyceride and caprylic acid diglyceride. The powder according to item 2. 4. A method for producing an oil-containing powder which is easily dispersible in cold water, characterized in that at least a part of the surface of the oil-containing powder particles is coated with a mono- and / or di-glyceride of a medium chain fatty acid. 5. The method according to claim 4, which comprises dissolving mono- and / or di-glyceride of medium chain fatty acid in an amphipathic solvent and coating the fat-containing powder. 6. The method according to claim 5, wherein the amphipathic solvent is ethanol or propylene glycol. 7. The method according to claim 4, 5 or 6, wherein the medium chain fatty acid is a fatty acid having 8 to 10 carbon atoms. 8. The medium-chain fatty acid mono- and / or di-glyceride is one or more of capric acid monoglyceride, capric acid diglyceride, caprylic acid monoglyceride and caprylic acid diglyceride. The method according to item 7. 9. A medium-chain fatty acid mono- and / or di-glyceride coating amount of 0.01 to 1.0% by weight based on the fat-containing powder, according to any one of claims 4 to 8. The method described in.