CN102958374B - Palm fraction soft oil and processed emulsified food product using the same - Google Patents
Palm fraction soft oil and processed emulsified food product using the same Download PDFInfo
- Publication number
- CN102958374B CN102958374B CN201180026668.8A CN201180026668A CN102958374B CN 102958374 B CN102958374 B CN 102958374B CN 201180026668 A CN201180026668 A CN 201180026668A CN 102958374 B CN102958374 B CN 102958374B
- Authority
- CN
- China
- Prior art keywords
- palm
- oil
- quality
- divided
- processing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The subject of the invention is to provide a palm fraction soft oil with which a processed emulsified food product that is capable of withstanding refrigeration is obtained, as well as a method for producing the same. The palm fraction soft oil of the invention has an iodine value of 60 to 80 and comprises 55 to 70 mass% of an XU2-type triglyceride and less than 2 mass% of an X3-type triglyceride. The content of saturated fatty acids in the fatty acids bonded to position 2 of all triglycerides contained in the palm fraction soft oil is within a specific range. When such a palm fraction soft oil is used in processed emulsified food products, it is possible to obtain a processed emulsified food product capable of withstanding refrigeration.
Description
Related application
The application is the application that requirement proposes using Japanese patent application 2011-018591 as the claim of priority of basic Paris Convention.Therefore, the application comprises the disclosed whole items of this Japanese patent application.
Technical field
The present invention relates to palm divides and carries soft oil and use this palm to divide the processing emulsified food of carrying soft oil.
Background technology
Background is that palm oil is to produce and cheap grease in a large number by large-scale plantation.In addition, although be solid fat originally, can obtain from the extremely very grease of the fatty various proterties of hard of the low-melting-point material close to liquid oils by dividing to carry processing.There is in addition oxidation good stability such characteristic, now as using in the whole world with soybean oil oily grain resource arranged side by side.But, fractionated palm oil is carried and low melting point portion (palm olein oil) although for low melting point portion, all tend to be solid except summer, is at most therefore the grease that is called as the oily degree of semiliquid only.Even this low melting point portion is further divided in the low melting point portion that is called as the super liquid oil of so-called palm of carrying and obtain, be also difficult to obtain the liquid oils having with the equal resistance to cooling of salad oil.
Therefore, divide take palm olein oil, the super liquid oil of palm as the palm of representative carry soft oil by with the salad oil blending such as rapeseed oil, soybean oil, corn oil, safflower oil and sunflower oil, even if thereby oils crystal is to a certain degree separated out in the winter time, also can guarantee mobility, therefore be widely used mainly as the fried oil of commercialization.But, using in the manufacture of the processing such as mayonnaise, flavouring emulsified food, the likely breakdown of emulsion due to the crystallization of grease, therefore resistance to cooling is extremely important with fried oil phase ratio, becomes the main cause that palm divides the utilization of carrying soft oil to be restricted.Particularly, now, due to the freezing preservation of the general refrigeration transportation of home-use goods, therefore near cold wind blow-off outlet products temperature to become subzero situation frequent, in processing emulsified food, oils crystal is not separated out, even or separate out the resistance to cooling that does not also cause that breakdown of emulsion is such, than more essential in the past.In addition, even in the such processing emulsified food of coffee brightening agent (coffee whitener), reduce by the temperature in stored refrigerated freezing, solidifying of causing and also become problem, as resistance to cooling, also require freeze and unfreeze patience.
In the time that the resistance to cooling that palm is divided carry soft oil improves, generally repeatedly carry out point carrying of low melting point portion, point get the more fraction of low melting point, but operation increases, the yield of the low melting point fraction of target is low, unbecoming with production cost.In addition, be conceived to the diglyceride that palm oil comprises, composition, content by adjusting diglyceride are also carried out, (for example propose trial that the resistance to cooling of the processing emulsified food of soft oil improves thereby palm is divided carries soft oil, use this palm to divide, with reference to patent documentation 1～2), but the adjustment of diglyceride is proposed the production cost increase of equal extent ground with repeatedly divide, there is no practicality.In addition, also carry out dividing by palm 1,3 grease that carries out selective ester exchange putting forward soft oil and the high liquid fat of resistance to cooling by using, thereby (for example make the trial of the resistance to cooling raising of processing emulsified food, with reference to patent documentation 3), in the time carrying out selective ester exchange by 1,3 of grease, need expensive lipase preparation and complicated manufacturing installation, therefore similarly lack practicality.
Prior art document
Patent documentation
Patent documentation 1: Japanese kokai publication sho 64-43149 communique
Patent documentation 2: Japanese kokai publication hei 5-161471 communique
Patent documentation 3: Japanese kokai publication hei 2-92997 communique
Summary of the invention
Invent problem to be solved
Use palm to divide to carry soft oil the processing emulsified food also with good resistance to cooling even if the object of the invention is to develop, provide the palm using in processing emulsified food to divide and put forward soft oil and autofrettage thereof.
For solving the method for problem
The inventor etc. conduct in-depth research in order to solve above-mentioned problem, found that a kind of iodine number is that palm in particular range is divided and carries soft oil, by dividing the content of the saturated fatty acid in the aliphatic acid of 2 combinations carrying whole triglycerides that soft oil comprises to be adjusted to specified quantitative with palm, thereby the in the situation that of use in processing emulsified food, can obtain the good processing emulsified food of resistance to cooling, complete thus the present invention.
That is, according to a mode of the present invention, can provide a kind of palm to divide to carry soft oil,
That iodine number is that 60～80 palm is divided and carries soft oil,
It comprises: the XU2 type triglycerides that the more than 16 saturated fatty acid X by carbon number of 55～70 quality % and the more than 16 unrighted acid U of carbon number are combined into, and lower than the X3 type triglycerides of 2 quality %,
Dividing in the aliphatic acid of 2 combinations carrying whole triglycerides that soft oil comprises with above-mentioned palm, the content of saturated fatty acid is 6～30 quality %.
In addition, according to alternate manner of the present invention, can provide above-mentioned palm to divide and carry soft oil, it also comprises:
X2U type triglycerides 10～40 quality %, and
U3 type triglycerides 5～20 quality %.
In addition, according to alternate manner of the present invention, can provide a kind of processing emulsified food, it comprises: contain above-mentioned palm and divide the grease of carrying soft oily 2～100 quality %.According to preferred mode, can provide acid oil-in-water emulsified thing, food cream as processing emulsified food.
In addition, according to alternate manner of the present invention, can provide above-mentioned palm to divide the manufacture method of carrying soft oil, it comprises following operation:
By palm oil, for point carrying after processing, and then for transesterification process, acquisition the 1st palm is divided and puies forward oily operation;
Palm oil, for point carrying after processing, without transesterification process, is obtained to the 2nd palm and divides and put forward oily operation;
The 1st palm is divided and carries oil 10～90 quality % and the 2nd palm and divide and carry oil 10～90 quality % and mix, and acquisition the 3rd palm is divided and puies forward oily operation; And
The 3rd palm is divided and carries oil for point proposing processing, and acquisition the 4th palm is divided and puies forward oily operation,
Above-mentioned palm is divided and carries soft oil and comprise more than the 4th palm divides and carry oily 10 quality %.
The effect of invention
Carry soft oil by using palm of the present invention to divide in processing emulsified food, thereby can obtain the good processing emulsified food of resistance to cooling.
The specific embodiment
definition
In the present invention, the triglycerides in so-called grease, has in 1 molecule glycerine ester and is combined with the structure of 3 molecules of fatty acids.1,2,3 of so-called triglycerides, represents the position of aliphatic acid combination.In addition, as the abbreviation of the formation aliphatic acid of triglycerides, use as follows.X: more than 16 saturated fatty acid of carbon number, U: more than 16 unrighted acid of carbon number.The analysis of Triglycerides can be used gas chromatography (according to JAOCS, vol70,11,1111-1114 (1993)) and silver ion post-HPLC method (according to J.High Resol.Chromatogr., 18,105-107 (1995)) carry out.The analysis of the formation aliphatic acid of grease can be used gas chromatography (according to AOCS Ce1f-96) to carry out.Iodine number is according to benchmark grease analytical test method (2.3.4.1-1996), measures the value obtaining by Wijs method.
i. palm is divided and carries soft oil
In the present invention, so-called " palm divide carry soft oil ", be by the grease that derives from palm for point carry process and must grease.Divide and carry soft oil as palm, can use fractionated palm oil is carried and, low melting point portion and/or middle fusing point portion.According to preferred mode, can use for repeatedly dividing the low melting point portion processing and obtain of carrying.In addition, palm is divided and carries soft oil and can pass through transesterification process.Transesterification process can point carried the front and back of processing or repeatedly divide any stage of carrying between processing to carry out.
Divide and carry soft oil about palm of the present invention, iodine number is 60～80, is preferably 62～78, more preferably 64～74.In addition, palm is divided and carries soft oil and comprise XU2 type triglycerides 55～70 quality % that more than 16 saturated fatty acid X and the more than 16 unrighted acid U of carbon number are combined into by carbon number, is preferably 57～68 quality %, more preferably 59～66 quality %.Palm divides the content of the X3 type triglycerides of carrying in soft oil lower than 2 quality %, is preferably 0 quality % above and lower than 1 quality %, and more preferably 0 quality % is above and lower than 0.5 quality %, more preferably 0 quality %.The content of X3 type triglycerides is more few better, can not contain completely.By X3 type triglycerides is suppressed to lower than 2 quality %, carry under soft oil condition, can make cold-resistant but property further improve thereby use palm to divide in processing emulsified food.
According to preferred mode, palm is divided and carries soft oil and also comprise X2U type triglycerides and be preferably 10～40 quality %, more preferably 10～33 quality %, more preferably 10～27 quality %, and U3 type triglycerides is preferably 5～20 quality %, more preferably 8～20 quality %, more preferably 10～18 quality %.
The more than 16 saturated fatty acid X of the carbon number of institute's combination in triglycerides, carbon number is preferably 16～24, and more preferably 16～22, more preferably 16～20.In addition, in triglycerides molecule, in conjunction with 2 or 3 saturated fatty acid X in the situation that, saturated fatty acid X can be identical saturated fatty acid, can be also different saturated fatty acids.As saturated fatty acid X, for example can enumerate palmitic acid (16:0), stearic acid (18:0), arachidic acid (20:0), behenic acid (22:0) and lignoceric acid (24:0) etc.
The more than 16 unrighted acid U of the carbon number of institute's combination in triglycerides, carbon number is preferably 16～24, and more preferably 16～22, more preferably 16～20.In addition, in triglycerides molecule, in conjunction with 2 or 3 unrighted acid U in the situation that, unrighted acid U can be identical unrighted acid, can be also different unrighted acids.As unrighted acid U, for example can enumerate palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2) and leukotrienes (18:3) etc.In addition, above-mentioned numerical value is recorded the combination of the carbon number and the double key number that are aliphatic acid.
In the present invention, dividing in the aliphatic acid of 2 combinations carrying whole triglycerides that soft oil comprises with palm, the content of saturated fatty acid is 6～30 quality %, is preferably 8～25 quality %, more preferably 9～20 quality %, more preferably 12～18 quality %.By make with the aliphatic acid of 2 combinations of whole triglycerides in the content of saturated fatty acid in above-mentioned scope, thereby the solid fat content (SFC) during by low temperature suppresses lowly, and produce fine crystal, therefore can make to comprise palm and divide the resistance to cooling of the processing emulsified food of carrying soft oil to improve.
In the present invention, more than palm is divided and carries and can comprise diglyceride 5 quality % in soft oil, but also the content of diglyceride can be suppressed at lower than 5 quality %, further be suppressed at lower than 3 quality %.Palm according to the present invention is divided and carries soft oil, even if diacylglycerol content is low to moderate lower than 5 quality %, also can have sufficient resistance to cooling in processing emulsified food in the situation that of use.Owing to not needing adjustment, the interpolation of diglyceride, therefore can reduce cost.
According to preferred mode of the present invention, preferably palm to divide the content of carrying the trans-fatty acid that soft oil comprises with respect to the whole amounts that form palm and divide the aliphatic acid of carrying whole triglycerides that soft oil comprises be below 5 quality %, be preferably below 3 quality %, more preferably below 2 quality %.If the content of trans-fatty acid in above-mentioned scope degree, is preferred in nutrition.
iI. palm is divided the manufacture method of carrying soft oil
In the present invention, as long as palm is divided and carries soft oil and meet formation of the present invention, manufacture method is not particularly limited, can obtain by any manufacture method, if but illustrate manufacture method, as described below.It is following method that palm is divided the manufacture method of carrying soft oil: by divide for the 1st palm after transesterification process carry oil and the 2nd palm through transesterification process not divide carry oily mix with specified quantitative after, process and obtain palm and divide and carry oil by this compound lard and then for point carrying, use the palm of gained to divide and carry oil.In more detail, above-mentioned palm divides the manufacture method of carrying soft oil to comprise following operation:
By palm oil, for point carrying after processing, and then for transesterification process, acquisition the 1st palm is divided and puies forward oily operation;
Palm oil, for point carrying after processing, without transesterification process, is obtained to the 2nd palm and divides and put forward oily operation;
The 1st palm is divided and carry oil 10～90 quality %, be preferably 20～80 quality % and the 2nd palm and divide and carry oil 10～90 quality %, be preferably 20～80 quality % and mix, acquisition the 3rd palm is divided and puies forward oily operation; And
The 3rd palm is divided and carries oil for point proposing processing, and acquisition the 4th palm is divided and puies forward oily operation,
Can also comprise the 4th palm is divided and carries oil and divide and carry oil and mix with other palm, obtain above-mentioned palm and divide the operation of carrying soft oil.Above-mentioned palm is divided and carries soft oil and comprise more than the 4th palm divides and carry oily 10 quality %, is preferably 15～100 quality %, can also comprise other palm and divide and carry oil.So-called other palm is divided and carries oil, as long as be that the 4th palm is divided and carries beyond oil, for palm oil is carried to processing obtains for dividing.
In the present invention, the palm being obtained by each operation is divided and puies forward oily iodine number and be all preferably the 50～80,4th palm and divide and carry oil and be particularly preferably 60～80.In addition, divide and carry oil about the 4th palm, divide the content of the saturated fatty acid in the aliphatic acid of 2 combinations carrying whole triglycerides of comprising of oil to be preferably 8～30 quality %, more preferably 10～26 quality %, more preferably 12～22 quality % with the 4th palm.Carry that oil mixes separately or divide and carry oil and mix with other palm by the 4th such palm is divided, thereby can will divide the content of the saturated fatty acid in the aliphatic acid of 2 combinations of whole triglycerides of carrying soft oil to be modulated to 6～30 quality % with the palm of gained.
In the present invention, carry out in above-mentioned each operation point carry processing is at least 1 time, also can carry out repeatedly.About the details that divides the method for putting forward processing and transesterification process, below describe.
divide and propose processing
In the present invention, the method for point proposing processing is not particularly limited, and can divide to carry dividing to carry etc. with solvent by dry fractionation, emulsification and carry out, and particularly can carry out economically by dry fractionation.Dry fractionation generally can carry out as follows: in groove, stir while cooling point carry raw oil material, after crystal is separated out, by squeezing and/or filter to obtain hard portion (crystal fraction) and soft part (liquid fraction).Divide temperature raising degree preferably suitably to regulate according to the desired point of proterties of carrying grease, for example, can carry out at 10～40 ℃.
transesterification process
In the present invention, the method for transesterification process is not particularly limited, and can be undertaken by known method.For example, can be undertaken by any method that has used the chemically catalyzed interesterification of the synthetic catalysts such as sodium methoxide, enzyme ester exchange using lipase as catalyst.In either method, all preferably adjust by random ester exchange or the ester exchange that lacks location specific the content that divides the saturated fatty acid in the aliphatic acid of 2 combinations carrying whole triglycerides that oil comprises with palm.
Chemically catalyzed interesterification can carry out as follows: for example, make raw oil material dry fully, add after the sodium methoxide of 0.1～1 quality % with respect to raw oil material, under reduced pressure, stir while react 0.5～1 hour at 80～120 ℃.
Enzyme ester exchange can be carried out as follows: for example, with respect to raw oil material add 0.02～10 quality %, be preferably after the lipase powder or immobilized lipase of 0.04～5 quality %, 40～80 ℃, be preferably 40～70 ℃ stir while react 0.5～48 hour, be preferably 0.5～24 hour.
iII. process emulsified food
According to preferred mode of the present invention, processing emulsified food comprises: contain palm divide carry soft oily 2～100 quality %, be preferably 5～100 quality %, the grease of 10～90 quality % more preferably.As grease, divide and carry soft oil except palm, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, coconut oil, palm-kernel oil and dividing of they be can mix and oil and ester exchange wet goods carried.In addition, processing emulsified food comprises above-mentioned grease, water and other composition.As other composition, for example can enumerate, process emulsifying agent, spices general used in emulsified food, be taste material (milk solids composition, egg, vinegar, carbohydrate etc.), thickening polysaccharide, antioxidant and pigment etc.The use level of the grease in processing emulsified food is preferably 5 quality %～90 quality %, more preferably 20 quality %～80 quality %, and the use level of water is preferably 5 quality %～70 quality %.The use level of other composition is preferably 0.1 quality %～30 quality %, more preferably 0.1 quality %～20 quality %.
As processing emulsified food of the present invention, for example can enumerate, the acid oil-in-water emulsified things such as mayonnaise (mayonnaise), flavouring (dressing), coffee brightening agent (coffee whitener), whipped cream (whip cream) etc. are cream, flour paste (flour paste), custard cream (custard cream), Ganache milk wet goods food fillings for food.If in the time preserving, require the processing emulsified food of resistance to cooling in last stage of uses such as when transportation, can further bring into play the above-mentioned palm of use and divide the effect of carrying soft oil.About the acid oil-in-water emulsified thing such as mayonnaise, flavouring, processing comprise in emulsified food be preferably 1～80 quality %, more preferably 2～70 quality %, more preferably the palm of the present invention of 5～50 quality % is divided and carries soft oil.About food cream such as coffee brightening agent, whipped creams, processing comprise in emulsified food be preferably 1～50 quality %, more preferably 3～40 quality %, more preferably the palm of the present invention of 5～30 quality % is divided and carries soft oil.About food fillingss such as flour pastes, processing comprise in emulsified food be preferably 1～50 quality %, more preferably 3～40 quality %, more preferably the palm of the present invention of 5～30 quality % is divided and carries soft oil.
iV. process the manufacture method of emulsified food
The manufacture method of processing emulsified food of the present invention can be used known method.As an example, above-mentioned palm is divided and carries soft oil and mix with other above-mentioned grease, and then make oil-soluble other composition dissolve or disperse, modulate oil phase.On the other hand, also modulation water miscible other composition of sening as an envoy to dissolves or is dispersed in water and the water modulated.The oil phase of modulation respectively and water are mixed, prepare emulsification, by the emulsion obtaining processings that homogenize, thus manufacture.In addition, can also carry out as required sterilization processing.The processing that homogenizes can be the front homogeneous carrying out before sterilization processing, can be also the rear homogeneous carrying out after sterilization processing, in addition, also can carry out the two two sections of homogeneous that are combined into of front homogeneous and rear homogeneous.Homogenizing can be in cooling, aging operation after processing.
Embodiment
Below, by embodiment, the present invention is described in further detail, but the present invention is not interpreted as the content that is defined in following examples.
i. palm is divided the manufacture of carrying soft oil
palm is divided the modulation of the feedstock oil A that carries soft oil
Palm oil, for point proposing processing, is obtained to palm and divides and carry oil.Palm divides that to put forward oily iodine number be 56.6.Under the air cooling condition of 12 ℃, this palm is divided and carry oil cooling but after 17 hours, carry out squeeze and filter, obtain palm and divide the feedstock oil A that carries soft oil.The iodine number of feedstock oil A is 66.7.
palm is divided the modulation of the feedstock oil B that carries soft oil
By palm oil, for point carrying after processing, using sodium methoxide as catalyst and then for random transesterification process, acquisition the 1st palm is divided and carries oil.The 1st palm divides that to put forward oily iodine number be 56.6.In addition, palm oil, for point proposing processing, is obtained to the 2nd palm and divides and carry oil.The 2nd palm divides that to put forward oily iodine number be 64.1.Next, the 1st palm is divided and carries oily 50 quality % and the 2nd palm and divide and carry oily 50 quality % and mix, obtain the 3rd palm and divide and carry oil.At 16 ℃, the 3rd palm is divided and carries oil cooling but 3 hours, after 12 ℃ and then cooling 3 hours, carry out squeeze and filter, obtain the 4th palm and divide and carry oil (feedstock oil B).The iodine number of feedstock oil B is 67.0.
Carry the feedstock oil A of soft oil by being divided by the palm of above-mentioned acquisition and mixing ratio that B is recorded with table 1 is mixed, the palm that obtains example 1～5 is divided and carries soft oil.In addition, divide in carrying soft oil and add X3 type triglycerides on the palm of example 5, the palm that obtains example 6 is divided and carries soft oil.The palm of example 1～6 is divided each triglycerides ratio of iodine number, X3 type, X2U type, XU2 type and the U3 type of carrying soft oil, divides the content (TG-2-X) of the saturated fatty acid in the aliphatic acid of 2 combinations carrying whole triglycerides that soft oil comprises as shown in table 1 with palm.
[table 1]
iI. process the manufacture of emulsified food (1)
By following manufacturing step 1～4, produce the mayonnaise of the example 7～12 of the use level shown in table 2 (%).The mayonnaise of example 7～12 respectively palm of example 1～6 divides and carries soft oil.In addition, sample grease comprises palm and divides and carry soft oily 20 quality % and a day clear salad oil (S) (day clear オ リ オ グ Le one プ Co., Ltd. system) 80 quality %.
manufacturing step
1. sample grease is mixed with mustard oil, obtain oil phase raw material.
2. after 10% salt adding yolk, light-coloured vinegar (10% acetic acid), salt, sodium glutamate and water being mixed gently in beaker, mix with vacuum emulsifying machine, obtain water raw material.
3. in this water raw material, this oil phase raw material is added in each a small amount of gradation, uses the homogenizer of vacuum emulsifying machine, carries out emulsification with the speed of 5500rpm.
4. use colloid mill, carry out smart emulsification with the speed of 3500rpm, obtain mayonnaise.
[table 2]
iII. process the evaluation of emulsified food (1)
The mayonnaise of the example by above-mentioned manufacture 7～12 is taken to respectively in transparent vessel, after during-10 ℃ of preservations necessarily, thaws in room temperature (20 ℃), with the outward appearance of following benchmark visual valuation mayonnaise.In addition, take between storage life as (1) 1 day, (2) 3 days and evaluate for (3) 5 days.
.
metewand
◎: there is no breakdown of emulsion, extremely good.
Zero: breakdown of emulsion slightly, but practical no problem.
△: part breakdown of emulsion significantly.
×: overall breakdown of emulsion.
The evaluation result of the mayonnaise of example 7～12 is as shown in table 3.The resistance to cooling of the mayonnaise of the known example 8～11 that meets composition of the present invention improves.
[table 3]
iV. process the manufacture of emulsified food (2)
By following manufacturing step 1～6, produce the coffee brightening agent of the example 13 of the mixing ratio shown in table 4 (%).In addition, the palm that sample grease comprises example 3 is divided and carries soft oily 50 quality % and high oleic sunflower oil (day clear オ イ リ オ グ Le one プ Co., Ltd. preproduction) 50 quality %.In addition,, as example 14, produce and in sample grease, used the palm of example 1 to divide to carry soft oily 50% and the coffee brightening agent of high oleic sunflower oil (day clear オ イ リ オ グ Le one プ Co., Ltd. preproduction) 50 quality %.
manufacturing step
1. water raw material and oil phase raw material are used respectively to container separately, at 70 ℃ of heating mixed dissolutions.
2. stir this water raw material on one side, slowly add therein oil phase raw material on one side, carry out pre-emulsification.
3. use homogenizer to carry out homogenizing (the 1st section of 200kg/cm
3, the 2nd section of 50kg/cm
3).
4. use hot bath, 85 ℃ of sterilizations 10 minutes.
5. use homogenizer to carry out homogenizing (the 1st section of 150kg/cm
3, the 2nd section of 50kg/cm
3).
6. use ice-water bath to be cooled to 30 ℃, obtain coffee brightening agent.
[table 4]
v. process the evaluation of emulsified food (2)
About the coffee brightening agent of the example 13 and 14 by above-mentioned manufacture, carry out following evaluation.
(1) emulsion stability
Coffee brightening agent is freezed, after 24 hours, to thaw in room temperature at-15 ℃.Carry out visual valuation with following benchmark.
.
metewand
◎: do not solidify completely, extremely good.
Zero: slightly solidify, but practical no problem.
△: to a certain degree solidify.
×: solidify completely.
(2) dispersiveness
In instant coffee 2g, inject hot water 100g, add coffee brightening agent 5g, after stirring, with following benchmark, outward appearance is carried out to visual valuation.
.
metewand
◎: not having grease to separate (oil off), feathering (feathering) completely, is uniform state.
Zero: slightly there is grease separation, feathering, but practical no problem.
△: grease separation, feathering to a certain degree occur.
×: obviously there is grease separation, feathering.
The evaluation result of the coffee brightening agent of example 13 and 14 is as shown in table 5.The coffee brightening agent of the known example 13 that meets composition of the present invention is compared with the coffee brightening agent of example 14, and emulsion stability and dispersiveness improve.
[table 5]
vI. process the manufacture of emulsified food (3)
By following manufacturing step 1～6, produce the flour paste of the example 15,16 and 17 of the mixing ratio shown in table 6 (%).In addition, sample grease respectively the palm of example 4,1 and 6 divide and carry soft oil.
manufacturing step
1. utilize homogeneous mixer that water raw material is homogenized, obtain water.
2. the temperature that makes this water is 50 ℃, is heated to wherein the oil phase of 60 ℃, utilizes homogeneous mixer further to homogenize, and obtains emulsion.
3. the propeller type stirring on one side of this emulsion is heated to 90 ℃ on one side.
4. by this emulsion gelatinization, sterilization, obtain flour paste.
By flour paste with being water-cooled to 50 ℃.
6. flour paste is filled in container, in freezer, preserves.
[table 6]
vII. process the evaluation of emulsified food (3)
About the flour paste of the example 15,16 and 17 by above-mentioned manufacture, carry out following evaluation.
(1) homogenieity of tissue
At 5 ℃, flour paste was preserved after 1 week, returned to room temperature.Carry out visual valuation with following benchmark.
.
metewand
◎: quality is thin is extremely good.
Zero: produce a little coarse, but practical no problem.
△: coarse.
×: completely coarse.
The evaluation result of the flour paste of example 15 is as shown in table 7.The flour paste of the known example 15 that meets composition of the present invention is compared with 17 flour paste with example 16, organizes quality thin, smooth.
[table 7]
Claims (7)
1. palm is divided and carries a soft oil, is that iodine number is that 60～80 palm is divided and carries soft oil,
It comprises: the XU2 type triglycerides that the more than 16 saturated fatty acid X by carbon number of 55～70 quality % and the more than 16 unrighted acid U of carbon number are combined into, and lower than the X3 type triglycerides of 2 quality %, and the U3 type triglycerides of 5～20 quality %,
Dividing in the aliphatic acid of 2 combinations carrying whole triglycerides that soft oil comprises with described palm, the content of saturated fatty acid is 6～30 quality %.
2. palm according to claim 1 is divided and carries soft oil, and it also comprises:
X2U type triglycerides 10～40 quality %.
3. a processing emulsified food, it comprises: the palm containing described in claim 1 or 2 is divided the grease of carrying soft oily 2～100 quality %.
4. processing emulsified food according to claim 3, it is acid oil-in-water emulsified thing.
5. processing emulsified food according to claim 3, it is food cream.
6. processing emulsified food according to claim 3, it is food fillings.
7. the palm described in claim 1 or 2 is divided the manufacture method of carrying soft oil, and it comprises following operation:
By palm oil, for point carrying after processing, and then for transesterification process, acquisition the 1st palm is divided and puies forward oily operation;
Palm oil, for point carrying after processing, without transesterification process, is obtained to the 2nd palm and divides and put forward oily operation;
The 1st palm is divided and carries oil 10～90 quality % and the 2nd palm and divide and carry oil 10～90 quality % and mix, and acquisition the 3rd palm is divided and puies forward oily operation; And
The 3rd palm is divided and carries oil for point proposing processing, and acquisition the 4th palm is divided and puies forward oily operation,
Described palm is divided and carries soft oil and comprise more than the 4th palm divides and carry oily 10 quality %.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP018591/2011 | 2011-01-31 | ||
| JP2011018591 | 2011-01-31 | ||
| PCT/JP2011/067974 WO2012105073A1 (en) | 2011-01-31 | 2011-08-05 | Palm fraction soft oil and processed emulsified food product using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102958374A CN102958374A (en) | 2013-03-06 |
| CN102958374B true CN102958374B (en) | 2014-05-28 |
Family
ID=46602310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201180026668.8A Active CN102958374B (en) | 2011-01-31 | 2011-08-05 | Palm fraction soft oil and processed emulsified food product using the same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5101754B2 (en) |
| CN (1) | CN102958374B (en) |
| WO (1) | WO2012105073A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108570355A (en) * | 2017-07-21 | 2018-09-25 | 天津南侨食品有限公司 | Low saturated structures tristearin composition of a kind of high temperature resistant low-antiform and preparation method thereof |
| CN113286517A (en) * | 2019-01-07 | 2021-08-20 | 株式会社藤花 | Method for producing butter-like food from vegetable milk, and butter-like food from vegetable milk |
| WO2023162797A1 (en) * | 2022-02-22 | 2023-08-31 | 不二製油グループ本社株式会社 | Oil-in-water emulsion and method for producing oil-in-water emulsion |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4861612A (en) * | 1987-02-06 | 1989-08-29 | Kao Corporation | Method of separating oleaginous matter into components having various melting points |
| CN1233416A (en) * | 1998-02-13 | 1999-11-03 | 旭电化工业株式会社 | Oil-in-water type emulsion liquid |
| CN1655691A (en) * | 2002-05-16 | 2005-08-17 | 弗门尼舍有限公司 | Flavoured oil-in-water emulsions for food applications |
| JP2008194011A (en) * | 2007-02-15 | 2008-08-28 | J-Oil Mills Inc | Method for producing highly-liquid palm oil and highly-liquid palm oil |
| CN101848981A (en) * | 2007-09-07 | 2010-09-29 | 日清奥利友集团株式会社 | Method for separation of 1,3-disaturated-2-unsaturated triglyceride |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07119433B2 (en) * | 1987-09-22 | 1995-12-20 | 花王株式会社 | Liquid oil manufacturing method |
| JP4497561B2 (en) * | 1996-12-24 | 2010-07-07 | 昭和産業株式会社 | Fats and oils for margarine shortening and products made thereof |
| JP2002338992A (en) * | 2001-05-15 | 2002-11-27 | Kanegafuchi Chem Ind Co Ltd | Plastic oil and fat composition |
| MY178510A (en) * | 2007-07-10 | 2020-10-14 | Nisshin Oillio Group Ltd | Plastic fat composition |
| JP5308309B2 (en) * | 2009-10-28 | 2013-10-09 | 株式会社Ｊ−オイルミルズ | Method for producing highly liquid palm oil for cooking |
| CN101773167A (en) * | 2010-02-08 | 2010-07-14 | 天津龙威粮油工业有限公司 | Palm and olive blending oil |
| CN101779706B (en) * | 2010-02-08 | 2012-10-31 | 天津龙威粮油工业有限公司 | Extra-grade palm olein and industrialized production method thereof |
-
2011
- 2011-08-05 JP JP2012524805A patent/JP5101754B2/en active Active
- 2011-08-05 WO PCT/JP2011/067974 patent/WO2012105073A1/en active Application Filing
- 2011-08-05 CN CN201180026668.8A patent/CN102958374B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4861612A (en) * | 1987-02-06 | 1989-08-29 | Kao Corporation | Method of separating oleaginous matter into components having various melting points |
| CN1233416A (en) * | 1998-02-13 | 1999-11-03 | 旭电化工业株式会社 | Oil-in-water type emulsion liquid |
| CN1655691A (en) * | 2002-05-16 | 2005-08-17 | 弗门尼舍有限公司 | Flavoured oil-in-water emulsions for food applications |
| JP2008194011A (en) * | 2007-02-15 | 2008-08-28 | J-Oil Mills Inc | Method for producing highly-liquid palm oil and highly-liquid palm oil |
| CN101848981A (en) * | 2007-09-07 | 2010-09-29 | 日清奥利友集团株式会社 | Method for separation of 1,3-disaturated-2-unsaturated triglyceride |
Non-Patent Citations (7)
| Title |
|---|
| F.H.Mattson等.the specific distribution of unsaturated fatty acids in the triglycerides of plants.《J.Lipid Research》.1963,第4卷(第4期),392-396. |
| JP特开2008194011A 2008.08.28 |
| the specific distribution of unsaturated fatty acids in the triglycerides of plants;F.H.Mattson等;《J.Lipid Research》;19631031;第4卷(第4期);392-396 * |
| 吴苏喜等.棕榈油与猪油在组成结构和功能特性上的比较.《中国油脂》.2009,第34卷(第12期),39-44. |
| 棕榈油与猪油在组成结构和功能特性上的比较;吴苏喜等;《中国油脂》;20091220;第34卷(第12期);39-44 * |
| 胰脂肪酶法测定食用油甘油三酯中脂肪酸的位置分布;袁小武等;《食品科学》;20081115;第29卷(第11期);544-547 * |
| 袁小武等.胰脂肪酶法测定食用油甘油三酯中脂肪酸的位置分布.《食品科学》.2008,第29卷(第11期),544-547. |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2012105073A1 (en) | 2014-07-03 |
| WO2012105073A1 (en) | 2012-08-09 |
| CN102958374A (en) | 2013-03-06 |
| JP5101754B2 (en) | 2012-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101676518B1 (en) | Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition | |
| JP5444972B2 (en) | Oil composition for whipped cream | |
| CN103815050A (en) | Sweet cream and its preparation method | |
| TWI548347B (en) | An oil-in-oil composition for a foamed oil-in-water emulsion, and a foamed oil-in-water type emulsion containing the fat and oil composition | |
| CN104039158B (en) | Mixture of fats and/or oils for use in foamable oil-in-water emulsion and foamable oil-in-water emulsion containing said mixture | |
| JP6225278B2 (en) | Plastic oil composition | |
| JP4506711B2 (en) | Edible oil and fat composition | |
| CN102958374B (en) | Palm fraction soft oil and processed emulsified food product using the same | |
| KR20130045893A (en) | Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition | |
| TWI733864B (en) | Grease composition | |
| JP6971541B2 (en) | Mayonnaise-like food | |
| AU2015263494B2 (en) | Process for the manufacture of edible water-in-oil emulsion | |
| JP7315300B2 (en) | OIL COMPOSITION FOR PROCESSED MARINE FOOD AND PLASTIC OIL AND FATS USING IT AND PROCESSED MARINE FOOD | |
| JP7454813B2 (en) | Foaming oil-in-water emulsion | |
| JP2018148866A (en) | Mix for frozen confectionery and frozen confectionery using the same | |
| JP5907806B2 (en) | Oil and fat for liquid cream and liquid cream using the same | |
| US20080102187A1 (en) | Zero trans fat margarine | |
| JP6966610B1 (en) | Plastic fat and oil compositions, O / W / O emulsified compositions and foods | |
| Melchior et al. | Mono‐and Diglycerides | |
| JP2019071852A (en) | Water-in-oil-type oil and fat composition for filling | |
| CN108244263B (en) | Emulsion composition, fat composition, and use thereof | |
| US20080102188A1 (en) | Zero trans fat edible spread | |
| JP2022053326A (en) | Foamable oil-in-water type emulsified fat composition | |
| JP4955825B1 (en) | Method for producing hydrogenated fats and oils containing marine animal oil | |
| JP2022140142A (en) | O/W/O type acidic emulsified liquid food, food, and method for producing O/W/O type acidic emulsified liquid food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |