CN105848488A - Plastic fat or oil composition and food using plastic fat or oil composition - Google Patents
Plastic fat or oil composition and food using plastic fat or oil composition Download PDFInfo
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- CN105848488A CN105848488A CN201480070231.8A CN201480070231A CN105848488A CN 105848488 A CN105848488 A CN 105848488A CN 201480070231 A CN201480070231 A CN 201480070231A CN 105848488 A CN105848488 A CN 105848488A
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- mass
- oil
- oils
- fats
- fatty acid
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- 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
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- 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
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/013—Spread compositions
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
Provided are a plastic fat or oil composition, which has excellent shape retention properties, is almost free from fat or oil bleeding and has high meltability in mouth, and a food. In the plastic fat or oil composition: the ratio by mass of SUS type triglycerides to SSU type triglycerides is 0.1 or higher and lower than 2.5; the sum of the content of disaturated-monounsaturated triglycerides and the content of trisaturated triglycerides is 30-65 mass% relative to the total mass of the fat or oil; and the content of monoglycerol monofatty acid esters having melting point of 60oC or lower is 0.01-1.0 mass% relative to the total mass of the composition. It is preferred that the content of trans acids in the fatty acids constituting the fat or oil is lower than 3.0 mass% relative to the total mass of the fatty acids constituting the fat or oil. It is also preferred that the content of lauric acid in the fatty acids constituting the fat or oil is 0.9 mass% or higher relative to the total mass of the fatty acids constituting the fat or oil.
Description
Technical field
The present invention relates to plastic fat composition and employ the food of plastic fat composition
Product.
Background technology
All the time, the various food with Bread and Pastries as representative use margarine
(margarine), the plasticity such as fat beans (fat spread), shortening (shortening)
Fat or oil composition, as its purposes, in recent years, uses for milk bloom (butter cream)
On the way, spread (spread) purposes, kneading (kneading) purposes and entrain into (roll in)
For purposes, the exploitation of plastic fat composition is also flourish.Furthermore, it desired to can
Plastic fat compositions is having plastic while, in terms of its purposes, excellent shape retention property,
There is no oozing out of oils and fats, and, when edible, mouth dissolubility is good.
Patent Document 1 discloses a kind of plastic fat composition, wherein, the sweetest
In oil three esters, C44～C48 content of triglyceride is more than 14 mass %, SU2 triglyceride
And the total content of U3 triglyceride is below 40 mass %, M2L triglyceride and ML2 are sweet
The total content of oil three esters is below 40 mass %, and PPO content of triglyceride is 8.5 mass %
Below.The fat or oil composition of patent documentation 1, owing to having above-mentioned composition, is suitable for manufacturing
The milk bloom that mouth dissolubility is excellent.
Prior art literature
Patent documentation
Patent documentation 1:WO2012/121010 pamphlet
Summary of the invention
But, although fat or oil composition described in patent documentation 1 is at conformality, oils and fats
Ooze out aspect no problem, but mouth dissolubility is unsatisfactory.
In view of above practical situation, it is an object of the invention to provide excellent shape retention property, be difficult to
There is oozing out and plastic fat composition that mouth dissolubility is good and food of oils and fats.
The inventors discovered that, the fusing point containing ormal weight is single monoglycerides fat of less than 60 DEG C
The excellent shape retention property of the plastic fat of acid esters, is not susceptible to oozing out of oils and fats, and mouth dissolubility
Also good, thus complete the present invention.More specifically, the present invention provides below scheme.
(1) a kind of plastic fat composition, wherein:
SUS type triglyceride relative to the mass ratio of SSU type triglyceride be more than 0.1 and
Less than 2.5,
For the gross mass of oils and fats, 2 saturated-1 unsaturated type triglyceride and 3 are satisfied
It is 30～65 mass % with the total content of type triglyceride,
For the gross mass of compositions, the fusing point containing 0.01～1.0 mass % is 60 DEG C
Following single fatty acid monoglyceride.
(2) plastic fat composition as described in (1), wherein, relative to oils and fats
For constituting the gross mass of fatty acid, the content of the trans acids constituted in fatty acid of oils and fats is little
In 3.0 mass %.
(3) as described in (1) or (2) plastic fat composition, wherein, relatively
For the gross mass constituting fatty acid of oils and fats, the lauric acid constituted in fatty acid of oils and fats
Content be more than 0.9 mass %.
(4) a kind of food, it uses (1) to the plasticity oil according to any one of (3)
Oil/fat composition.
In accordance with the invention it is possible to provide excellent shape retention property, be not susceptible to oils and fats ooze out and
Plastic fat that mouthful dissolubility is good and food.
Detailed description of the invention
Hereinafter, embodiments of the present invention are carried out as described below, but the invention is not restricted to this
A little embodiments.
In the plastic fat composition of the present invention, SUS type triglyceride is relative to SSU type
The mass ratio of triglyceride is 0.1 less than 2.5, for the gross mass of oils and fats,
The total content of 2 saturated-1 unsaturated type triglyceride and 3 saturation type triglyceride is 30～65
Quality %, for the gross mass of compositions, the fusing point containing 0.01～1.0 mass % is
Single fatty acid monoglyceride of less than 60 DEG C.
In the present invention, the triglyceride in so-called oils and fats, refer to have 3 molecules of fatty acids with
Ester bond is bonded to the compound of the structure of the glycerol of 1 molecule.So-called triglyceride 1,
2,3, be to represent fatty acid bonded position.That is, above-mentioned " SUS type triglyceride "
It is that satisfied fatty acid S is bonded to 1 and 3 and unsaturated fatty acid U is bonded to 2
And the triglyceride obtained.It addition, above-mentioned " SSU type triglyceride " is satisfied fatty acid S
It is bonded to 1 and 2 and the unsaturated fatty acid U glycerol three being bonded to 3 and obtaining
Ester.It should be noted that the oils and fats of the present invention can be containing except " SUS type triglyceride "
Triglyceride beyond " SSU type triglyceride ", it is also possible to do not contain.As so
Triglyceride, be not particularly limited, for example, it is possible to enumerate 1,2 and 3 equal
It is bonded with " the SSS type triglyceride " of satisfied fatty acid S etc..
The oils and fats in plastic fat composition content for the gross mass of compositions
It is not particularly limited, suitably can set according to the amount of such as emulsifying agent etc., preferably 60～100
Quality %, more preferably 70～100 mass %, more preferably 80～100 mass %.
Satisfied fatty acid S refers to the satisfied fatty acid of all categories contained in oils and fats.As
Satisfied fatty acid S, is not particularly limited, for example, it is possible to enumerate butanoic acid (4), caproic acid (6),
Octanoic acid (8), capric acid (10), lauric acid (12), myristic acid (14), Palmic acid
(16), stearic acid (18), arachidic acid (20), behenic acid (22), lignocerane
Acid (24) etc..It should be noted that the carbon number that above-mentioned numeric indicia is each fatty acid.
The satisfied fatty acid S constituting each triglyceride contained in the oils and fats of the present invention can be identical
Satisfied fatty acid, it is also possible to be different satisfied fatty acid.
Unsaturated fatty acid U refers to the unsaturated fatty acid of all categories contained in oils and fats.
As unsaturated fatty acid U, it is not particularly limited, for example, it is possible to enumerate myristoleic acid
(14: 1), palmitoleic acid (16: 1), hiragonic acid (hiragonic acid) (16:
3), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), 20
Carbon enoic acid (20: 1), erucic acid (22: 1), selacholeic acid (24: 1) etc..Need explanation
, above-mentioned numeric indicia is carbon number and the double key number of fatty acid.Constitute the present invention's
The unsaturated fatty acid U of each triglyceride contained in oils and fats can be identical unsaturation
Fatty acid, it is also possible to be different unsaturated fatty acids.
For the plastic fat composition of the present invention, SUS type triglyceride relative to
When the mass ratio of SSU type triglyceride is low, plasticity becomes good.Think that its reason is:
If SSU type triglyceride is many, then easy crystallization.But, if this mass ratio is too low,
Although then plasticity is excellent, but the conformality of plastic fat composition reduces, the oozing of oils and fats
Go out to increase.Considering from this viewpoint, SUS type triglyceride is relative to SSU type triglyceride
Mass ratio is preferably more than 0.3, and more preferably more than 0.5, particularly preferably more than 0.6.
It addition, consider from other viewpoints, if SUS type triglyceride is relative to SSU type glycerol three
The mass ratio of ester is too high, then plasticity reduces, and plastic fat composition is being used for butter
During frost, dismissing (creaming) property and reduce, when using it for spread, smear (is prolonged
Malleability) reduce.Therefore, considering from this viewpoint, SUS type triglyceride is relative to SSU type
The mass ratio of triglyceride is preferably less than 2.0, and more preferably less than 1.5, particularly preferably
1.2 below.That is, for the plastic fat composition of the present invention, by making SUS
Type triglyceride is 0.1 less than 2.5 relative to the mass ratio of SSU type triglyceride,
Thus plasticity is excellent, dismissing property or smear excellent.
For the plastic fat composition of the present invention, relative to the gross mass of oils and fats, 2
During the total content height of saturated-1 unsaturated type triglyceride and 3 saturation type triglyceride, conformal
Property excellent, be not susceptible to oozing out of oils and fats.Consider from this viewpoint, relative to total matter of oils and fats
Amount, the total content of 2 saturated-1 unsaturated type triglyceride and 3 saturation type triglyceride is preferred
Be more than 35 mass %, more than more preferably 40 mass %, most preferably 45 mass % with
On.But, if above-mentioned total content is too high relative to the gross mass of oils and fats, then mouth dissolubility,
Flavor release (flavor release), the property of water-bearing (Japanese: auspiciousさ) reduce, it is used for
During milk bloom, dismissing property reduces, when spread, and smear (ductility), taste
(one-tenth taste) reduces.From mouth dissolubility, Flavor release, the property of water-bearing and dismissing property or smear
From the viewpoint of property (ductility) and taste (one-tenth taste) excellence, relative to total matter of oils and fats
Amount, the total content of 2 saturated-1 unsaturated type triglyceride and 3 saturation type triglyceride is preferred
Be below 63 mass %, below more preferably 60 mass %, most preferably 58 mass % with
Under.That is, for the plastic fat composition of the present invention, by making 2 saturated-1
The total content of unsaturated type triglyceride and 3 saturation type triglyceride is relative to total matter of oils and fats
Amount is 30～65 mass %, thus mouth dissolubility, excellent shape retention property, it is not susceptible to oozing out of oils and fats,
Flavor release, the property of water-bearing are excellent, and dismissing property or smear (ductility) and taste (become
Taste) excellent.If it addition, become taste excellent, then can suppress additionally to add the necessity of salt,
Or, even if using salt, it is also possible to suppressing its usage amount, therefore, 2 saturated-1 is unsaturated
The total content of type triglyceride and 3 saturation type triglyceride is that the scheme of 30～65 mass % exists
The aspect of saltouing preventing protein etc. is useful.
It has been generally acknowledged that then taste is deteriorated if using single fatty acid monoglyceride, but the present invention
Plastic fat composition by being 1.0 mass % for the gross mass of compositions
Following amount contains single fatty acid monoglyceride that fusing point is less than 60 DEG C, thus mouth dissolubility,
Flavor release, the property of water-bearing are excellent.Speculate that its reason is, owing to fusing point is less than 60 DEG C
The fusing point of single fatty acid monoglyceride be not too high, easily melt, so it is molten to be difficult to become mouth
Property obstruction, it addition, also present in terms of Flavor release, the property of water-bearing excellence effect.
From the viewpoint of mouth dissolubility, Flavor release, property of water-bearing excellence, fusing point is less than 60 DEG C
Single fatty acid monoglyceride content in compositions entirety is preferably below 0.8 mass %, relatively
It is preferably below 0.5 mass %, below more preferably 0.3 mass %, most preferably 0.1 matter
Amount below %.It addition, single fatty acid monoglyceride that fusing point is less than 60 DEG C is whole in compositions
Content in body contain can the amount of emulsifying, can be containing more than 0.01 mass % (tool
For body, it is more than more than more than 0.05 mass %, 0.1 mass, 0.4 mass %, 0.8 matter
Amount % is with first-class).That is, the plastic fat composition of the present invention is by with relative to compositions
Gross mass for be that the amount of 0.01～1.0 mass % contains single glycerol that fusing point is less than 60 DEG C
Mono fatty acid ester, thus while carrying out emulsifying, mouth dissolubility, Flavor release, the property of water-bearing
Excellent.
The what is called of the present invention single fatty acid monoglyceride of less than 60 DEG C " fusing point be ", refers to
Following both: single, fusing point is single fatty acid monoglyceride of less than 60 DEG C；And it is mixed
Having closed single fatty acid monoglyceride of more than two kinds, its overall fusing point is less than 60 DEG C.Single
Fatty acid monoglyceride is not particularly limited, for example, it is possible to enumerate single glyceryl monostearate,
Single glycerin mono-fatty acid ester, single glyceryl monolinoleate, SUNSOFT No.750, single glycerol
Single myristinate, single glycerol monopalmitate, single glycerol list Arachidate, single glycerol list
Behenate, single glycerol list lignocerane acid esters, single glycerol list myristicol acid esters, list are sweet
The single palm acid ester of oil, single glycerol list linolenate, single glycerol list eruciate, single glycerol list
Decanoin, single Monooctamoin, single glyceryl monocaproate, single glycerol only son's acid esters, list
Monocaprin, single glycerol list pelargonate, single Monooctamoin, single glycerol list enanthic acid
Ester, single glyceryl monocaproate, single glycerol list valerate, single glycerol only son's acid esters etc..That is,
Single fatty acid monoglyceride of the present invention is total by being chosen such that from above-claimed cpd
The fusing point of body is less than 60 DEG C and constitutes.Single fatty acid monoglyceride is preferably single glycerol list
Laurate, single glycerin mono-fatty acid ester or single glyceryl monolinoleate, wherein, more preferably
SUNSOFT No.750 or single glycerin mono-fatty acid ester.From improving Flavor release, mouth further
From the viewpoint of taste (one-tenth taste), the overall fusing point of single fatty acid monoglyceride is preferably 30 DEG C
Above, more preferably more than 40 DEG C, more preferably more than 50 DEG C.The present invention makes
Single fatty acid monoglyceride of less than 60 DEG C " fusing point be " can be by synthesis or business
Buy and obtain, for example, it is possible to enumerate the EMALGEE of Riken Vitamin Co., Ltd.
ML-N、EMALGEE OL-100H、EMALGEE MU、EMALGEE MO、
EMALGEE HRO etc..
The fusing point test of single fatty acid monoglyceride is by " monologue story-telling with gestures of food additives official compendium solution "
Fusing point test (B-233) side that (Japanese: food additives public affairs solve surely) is recorded
Method is implemented.
For the plastic fat composition of the present invention, except single fatty acid monoglyceride
In addition, it is also possible to containing emulsifying agent, it is also possible to do not contain.This emulsifying agent is not particularly limited,
For example, it is possible to enumerate two fatty acid monoglycerides, triglycerin mono fatty acid ester, four glyceride
The polyglyceryl fatty acid ester of fat acid esters etc., organic acid glycerin fatty acid ester, sucrose fatty acid ester,
Methyl glycol fatty acid ester, stearoylketene calcium lactate, stearoylketene sodium lactate, Sorbitan alcohol ester
Fat acid esters, polyoxyethylene sorbitan fatty acid ester, lecithin etc..
The content of the trans acids constituted in fatty acid of the oils and fats of the present invention is not particularly limited,
For plastic fat composition, relative to the gross mass constituting fatty acid of oils and fats,
During the content height of the trans acids constituted in fatty acid of oils and fats, conformality and mouth dissolubility become good
Good.But, if the intake of trans acids increases, then solid by LDL gallbladder during human intake
Alcohol may increase.Therefore, from the viewpoint of easily suppressing this situation, in the present invention,
Relative to the gross mass constituting fatty acid of oils and fats, the trans acids constituted in fatty acid of oils and fats
Content be preferably less than 3.0 mass %, more preferably less than 1.5 mass %, most preferably
Less than 1.0 mass %.It should be noted that trans-fatty acid content is by gas chromatography (standard
" the 2.4.2.2-1996 fat of test method(s) (oiling association of Japan of civic organization) analyzed by oils and fats
Acid composition (FID intensification gas chromatography) ") it is measured.
For the plastic fat composition of the present invention, as the composition fatty acid of oils and fats,
Lauric acid can also be contained, it is also possible to do not contain, but preferably with respect to the composition fat of oils and fats
Acid gross mass contain more than 0.9 mass % (specifically, be more than 1.5 mass %, 2.0
More than quality %, more than 3.0 mass %, more than 4.0 mass %, more than 5.0 mass %, 6.0
More than quality %, more than 7.0 mass %, more than 8.0 mass %, more than 9.0 mass, 10.0
Quality % is with first-class) lauric acid.Thus, the mouth dissolubility of plastic fat composition improves.
Particularly in the case of the plastic fat composition of milk bloom, dismissing property improves.
But, if lauric content is too high relative to the gross mass constituting fatty acid of oils and fats,
Then the conformality of soluble oil oil/fat composition reduces.Consider from this viewpoint, relative to oils and fats
Constituting the gross mass of fatty acid, lauric content is preferably below 15.0 mass %, more excellent
Elect below 13.0 mass % as.It should be noted that lauric acid content passes through gas chromatography
(" the 2.4.2.2-1996 of standard oils and fats analysis test method(s) (oiling association of Japan of civic organization)
Fatty acid composition (FID intensification gas chromatography) ") it is measured.
In the plastic fat composition of the present invention, the POP type triglyceride in oils and fats is relative
Mass ratio in PPO type triglyceride (P represents that Palmic acid, O represent oleic acid) can be
Such as suitably set in the range of 0.1～5.0, but when this value is low, plasticity improves.From this sight
Point considers, in oils and fats, POP type triglyceride is relative to the quality of PPO type triglyceride
Ratio preferably less than 3.0, more preferably less than 2.0, most preferably less than 1.0.
The plastic fat composition of the present invention is when milk bloom, good from Flavor release,
And from the viewpoint of favorable dispersibility when dismissing, preferably with the gross mass relative to oils and fats
Speech be the amount of 5.0～30 mass % contain constitute the total carbon atom number of fatty acid be 40～48 sweet
Oil three esters, more preferably contain the total carbon atom number being constituted fatty acid with the amount of 5.0～25 mass %
It it is the triglyceride of 40～48.If it addition, the ratio of above-mentioned triglyceride is relative to oils and fats
Gross mass be more than 5.0 mass %, then mouth dissolubility, Flavor release are good, if 30
Good dispersion below quality %, then when dismissing.
The plastic fat composition of the present invention is when spread, described plastic from employing
Property the mouth dissolubility of spread of fat or oil composition and Flavor release good and coat baking system
From the viewpoint of ductility during product is also good, preferably with for the gross mass of oils and fats
It is that the amount of 5.0～30 mass % contains the glycerol that total carbon atom number is 40～48 constituting fatty acid
Three esters, more preferably contain with the amount of 5.0～25 mass % and are constituted the total carbon atom number of fatty acid and be
The triglyceride of 40～48.If it addition, total relative to oils and fats of the ratio of above-mentioned triglyceride
Quality is more than 5.0 mass %, then mouth dissolubility, Flavor release are good, if 30 mass %
Hereinafter, then ductility is good.
The plastic fat composition of the present invention can be contain substantially no aqueous phase form and
Any one form in form containing aqueous phase.During for form containing aqueous phase, the present invention's
Plastic fat composition is not particularly limited, for example, it may be margarine class.It addition,
Emulsifying form containing aqueous phase is not particularly limited, for example, it is possible to enumerate water-in-oil type, water
Oil-in, Water-In-Oil oil-in, water-in-oil-in water etc..In the case of Gai, relative to plastic
The gross mass of property fat or oil composition, the content of oil phase is preferably 60～99.4 mass %, more preferably
It is 65～98 mass %.It addition, relative to plastic fat composition gross mass, aqueous phase
Content be preferably 0.6～40 mass %, more preferably 2～35 mass %.From mouth dissolubility and guarantor
Shape is excellent and from the viewpoint of being not susceptible to ooze out, emulsifying form particularly preferably oil bag
Water type.
In the present invention, margarine class is to belong to margarine or the fat beans of JAS
Goods.
As containing substantially no the form of aqueous phase, shortening can be enumerated.In the present invention,
So-called " containing substantially no ", refers to that the content of aqueous phase is below 0.5 mass %, belongs to day
The shortening of these agricultural specification.
The purposes of plastic fat composition is not particularly limited, for example, it may be dessert processed
Bread kneading purposes processed, milk bloom purposes, spread purposes, entrain into purposes etc..Purposes can
Suitably to set according to purpose, but from the viewpoint of dismissing property excellence, the present invention's is plastic
The purposes of property fat or oil composition is preferably milk bloom purposes.Consider from other viewpoints, from smearing
Property, taste (one-tenth taste) excellent from the standpoint of, the present invention is suitable for spread.
In addition to water, the plastic fat composition of the present invention can be containing existing known
Composition, it is also possible to do not contain.As known composition, it is not particularly limited, such as, can
To enumerate milk, milk product, protein, saccharide, salt, acid flavoring, pH regulator, to resist
Oxidant, spice, coloring components, spice etc..As milk, for example, it is possible to enumerate cattle
Milk etc..As milk product, defatted milk can be enumerated, butter, cheese (natural cheeses, add
Work cheese etc.), concentrated milk, defat concentrated milk, evaporated milk, sweet condensed milk, sugar-free take off
Fat condensed milk, sweetened condensed skimmed milk, whole milk powder, defatted milk powder, milk fine powder, whey powder,
Protein compression whey powder, concentrated lactoalbumin (WPC), sepg whey albumen (WPI),
Buttermilk powder, total milk protein, sodium caseinate, Caseins, potassium salts etc..As protein, can
To enumerate the vegetable proteins etc. such as soybean protein, Semen Pisi sativi protein, wheat protein.As saccharide,
Monosaccharide (glucose, fructose, galactose, mannose etc.), disaccharides (breast can be enumerated
Sugar, sucrose, maltose, trehalose etc.), oligosaccharide, sugar alcohol, starch, amylolysis thing,
Polysaccharides etc., as antioxidant, for example, it is possible to it is anti-bad to enumerate L-AA, L-
Hematic acid derivant, tocopherol, tocotrienol, lignanoid, ubiquinone class, xanthine,
Oryzanol, plant sterol, catechin, Polyphenols, tea extract etc..As spice,
For example, it is possible to enumerate capsaicin, anethole, eugenol, cineol, (4-hydroxy-3-methoxyphenyl)ethyl methyl ketone etc..Make
For coloring components, for example, it is possible to enumerate carotene, astaxanthin etc..As spice, can
To enumerate butter flavor (butter flavor), milk essence (milk flavor) etc..
In the present invention, the analysis constituting fatty acid of triglyceride is by gas chromatography (mark
" the 2.4.2.2-1996 fat of test method(s) (oiling association of Japan of civic organization) analyzed by quasi-oils and fats
Fat acid composition (FID intensification gas chromatography) " and " temporary 7-20032 position fatty acid composition ")
Carry out.It addition, HPLC-MS/MS is passed through in the analysis of the emulsifying agent of single fatty acid monoglyceride
Implement.
<manufacture method of plastic fat composition>
The plastic fat composition of the present invention can be manufactured by known method.Example
As, the plastic fat composition (margarine class etc.) of the form containing aqueous phase can be as follows
Obtain, i.e. oil phase and the aqueous phase of the fat or oil composition containing the present invention are suitably heated,
After mixing emulsifying, utilize the cooling mixing machines such as Combinator, Perfector, Votator
Carry out quenching kneading, carry out ripening (homoiothermic, tempering) as required.Do not contain water
The plastic fat composition (shortening) of the form of phase can be obtained as below, i.e. will contain
The fat or oil composition of the present invention oil phase heating after, utilize Combinator, Perfector,
The cooling mixing machines such as Votator carry out quenching kneading, and carry out ripening (homoiothermic) as required.
As the oils and fats of the plastic fat composition for manufacturing the present invention, limit the most especially
Fixed, Petiolus Trachycarpi system oils and fats, Oleum Cocois, palm-kernel oil, leaf fat (Adeps Sus domestica), dish can be enumerated
Seed oil, soybean oil, Oleum Gossypii semen, Oleum Helianthi, Miyou, safflower oil, olive oil, Semen Sesami
Oil, butterfat, they point carry oil or their processing oil (implements in solidification, ester exchange
The process of more than a kind) etc..In order to adjust the SSU type triglyceride in oils and fats suitably
And the balance of the total content of SUS type triglyceride, preferably comprise 1 in above-mentioned oils and fats
Plant or two or more.In above-mentioned oils and fats containing extremely fixed oil (Japanese:Degree fixed oil)
Time, relative to the gross mass of oils and fats, the addition of serverlets if 5 mass % below,
Then will not become the obstruction of mouthful dissolubility.Consider from this viewpoint, for plastic fat composition
The oils and fats of manufacture preferably comprise the extreme that gross mass is below 5 mass % relative to oils and fats
Solidified oil.For Petiolus Trachycarpi system oils and fats, for Petiolus Trachycarpi oil, palmitic point carry oil or these
The processing oil (implementing the process of in solidification, ester exchange more than a kind) of oil, has
For body, can enumerate and carry the palm olein oil (palm olein) of oil, Petiolus Trachycarpi as 1 section point
Oleostearin (palm stearin), 2 fraction as palm olein oil carry the palm olein oil (palm fibre of oil
Palmitic acid super liquid oil, palm super olein) and the middle fraction leach-s/tive (mid fraction) of Petiolus Trachycarpi oil,
As 2 fraction of palmitic stearin carry oil palmitic stearin (half admittedly fat, soft stearin),
Palmitic stearin (superhard fat, super stearin) etc..It addition, as in order to make plasticity
The oils and fats added containing lauric acid in fat or oil composition, is not particularly limited, can enumerate
Oleum Cocois, palm-kernel oil, the processing oil carrying oil or these oil that divides of these oil (implement solid
The process of more than a kind in change, ester exchange) etc..
In the manufacture of the plastic fat composition of the present invention, it is preferably used in above-mentioned oils and fats
Ester exchange oils and fats, in ester exchange oils and fats, be preferably by Laurel system oils and fats and Petiolus Trachycarpi system oils and fats
Carry out the oils and fats of ester exchange.Particularly from by high temperature, through time the oozing of unthickened fuel that cause
Go out less, by preserving that the firmness change caused is few for a long time, conformality and the excellent viewpoint of mouth dissolubility
Consider, preferably by 5 mass % less than the Laurel system oils and fats of 30 mass % with more than 70
Quality % and be that the Petiolus Trachycarpi system oils and fats of below 95 mass % carries out oils and fats obtained by ester exchange, more
Preferably 10～28 mass % Laurel system's oils and fatss and 72～90 mass % Petiolus Trachycarpi system oils and fatss are carried out ester friendship
Oils and fats obtained by changing.Especially, if making the addition of Laurel system oils and fats be less than 30 mass %,
Then when plastic fat composition is used for spread, it is possible to obtain ductility, gloss,
The plastic fat composition that Flavor release is excellent, when using it for milk bloom, it is possible to
To the liquid containing (Japanese: embrace when foaming characteristic when dismissing and dispersibility, annex solution sugar
Fluidity), Flavor release, plastic fat composition that conformality is the best.
From the viewpoint of mouth dissolubility excellence, preferably containing 5～50 mass % in oils and fats coordinates
Above-mentioned ester-exchanged oil.By being properly added above-mentioned ester-exchanged oil, it is possible to adjust and constitute fat
Acid the triglyceride that total carbon atom number is 40～48 for the gross mass of oils and fats
Amount.
From obtaining that mouthful dissolubility is good, have the wide temperature range from low temperature to high temperature
From the viewpoint of plastic plastic fat composition, the iodine value of above-mentioned ester exchange oils and fats is excellent
Elect as in the range of 20～45, in the range of more preferably 20～40.Additionally, for having
What the above-mentioned ester exchange oils and fats having iodine value in above-mentioned scope was used as the present invention obtained by raw material can
For plastic fat compositions, owing to the compatibility with other oils and fatss is fabulous, it is possible to
Even if to oozing out in the case of long-term preservation, the change of hardness etc. the most few, stability
Excellent plastic fat.
<employing the food of plastic fat composition>
The present invention include the use of the food of plastic fat composition.
As food, be not particularly limited, can enumerate typically bread, group, cake,
Dessert, ice cream, cookie (cookie), cookies (biscuit), cracknel (cracker),
Waffle, Si Kang, bubble cottonrose hibiscus, doughnut, chocolate etc..Can be by the plasticity of the present invention
Fat or oil composition makes an addition in above-mentioned food, or is applied in as milk bloom, spread
State food, or use in the way of sandwich or roof trim (topping).
Embodiment
(manufacture of ester-exchanged oil)
Ester-exchanged oil 1
By the palm kernel of 20 mass % extremely fixed oil, the Petiolus Trachycarpi oil of 55 mass %, 25 mass
The extremely fixed oil mixing of the Petiolus Trachycarpi oil of %, adds the Feldalat NM as catalyst, enters under decompression
Row ester exchange.After ester exchange reaction, carry out washing, be dehydrated, decolour, obtain ester-exchanged oil 1.
The SUS content of ester-exchanged oil 1 is 14.4 mass %, and SSU content is 28.9 mass %, iodine
Valency is 30.
Ester-exchanged oil 2
The Feldalat NM as catalyst is added, in decompression in palm olein oil (iodine value is 56)
Under carry out ester exchange.After ester exchange reaction, carry out washing, be dehydrated, decolour, deodorize,
To ester-exchanged oil 2.The SUS content of ester-exchanged oil 2 is that 11.1 mass %, SSU content are
22.3 quality %.
The manufacture of butter (the milk bloom employment make)
The oil concocted is carried out in coordinating with the oils and fats shown in table 1 below of 82.5 mass %
Fat adds emulsifying agent, makes fat or oil composition, the temperature of this fat or oil composition is adjusted to
70 DEG C, make oil phase.On the other hand, the amount of water is suitably adjusted so that margarine entirety becomes
It is 100 mass %, adds the defatted milk powder of 1.5 mass %, in 85 DEG C of pasteurizations,
To aqueous phase.Then, this oil phase adds this aqueous phase, is stirred with propeller(type)stirrer (agitator mixer),
Emulsifying is water-in-oil type, then utilizes Combinator to carry out quenching kneading ripening, obtains
Butter (embodiment 1～15, comparative example 1～7) is made in milk bloom employment.
(manufacture of shortening)
Carry out the oils and fats concocted adds emulsifying coordinating with the oils and fats shown in table 2 below
Agent, makes fat or oil composition, after the temperature of this fat or oil composition is adjusted to 70 DEG C, utilizes
Combinator carries out quenching kneading ripening, obtains milk bloom shortening (embodiment
16～30, comparative example 8～14).
(manufacture of spread margarine)
The oil concocted is carried out in coordinating with the oils and fats shown in Table 3 below of 82.5 mass %
Fat adds emulsifying agent, makes fat or oil composition, the temperature of this fat or oil composition is adjusted to
70 DEG C, make oil phase.On the other hand, the amount of water is suitably adjusted so that margarine entirety becomes
It is 100 mass %, adds the defatted milk powder of 1 mass %, the Sal of 1 mass %, in 85 DEG C
Pasteurization, obtains aqueous phase.Then, this oil phase adds this aqueous phase, stirs with propeller
The machine of mixing is stirred, and emulsifying is water-in-oil type, then utilizes Combinator to carry out quenching and pinches
With, obtain spread margarine (embodiment 31～45, comparative example 15～21).
(evaluation)
For butter, shortening are made in milk bloom employment, with regard to mouth dissolubility, conformality, ooze
Go out, dismissing property, Flavor release, the property of water-bearing are evaluated.For the artificial Huang of spread
For oil, with regard to mouth dissolubility, conformality, ooze out, smear (ductility), taste (become
Taste), Flavor release, the property of water-bearing evaluated.
About mouth dissolubility, 12 participants carry out the sensory evaluation of margarine or shortening.
Metewand is as follows: when more than 10 people being evaluated as good in 12, be designated as " 5 ",
When in 12,8～9 people are evaluated as good, being designated as " 4 ", in 12,6～7 people are evaluated as good
Time good, it is designated as " 3 ", when 4～5 people are evaluated as good in 12, is designated as " 2 ", 12
In when being evaluated as good below 3 people, be designated as " 1 ".
About conformality, margarine or shortening are cut into 3 × 3 × 3cm cube, in 35 DEG C
Temperature chamber preserve 3 days, by visually conformality now being evaluated.Evaluation criterion
As follows: when shape is entirely without change, being designated as " 5 ", shape has when slightly changing, and is designated as
" 4 ", when having deformation, are designated as " 3 ", when deforming a lot, are designated as " 2 ", and deformation is very
Time many, it is designated as " 1 ".
About oozing out, margarine or shortening are cut into 3 × 3 × 3cm cube, in 35 DEG C
Temperature chamber preserve 3 days, by visually oozing out of oil now being evaluated.Evaluate mark
Accurate as follows: entirely without when oozing out, to be designated as " 5 ", have when oozing out a little, be designated as " 4 ",
Have when oozing out, be designated as " 3 ", when oozing out many, be designated as " 2 ", when scope of oozing out is big, note
For " 1 ".
About smear (ductility), 5g temperature is adjusted to the spread employment of 20 DEG C
Make butter to take to spatula (spatula), and coat on the plate of stainless steel, to plasticity
It is evaluated.Evaluation criterion is as follows: thin and very when extending glibly, is designated as " 5 ", thin
And when extending glibly, be designated as " 4 ", although thickness slightly thick but when can extend glibly, note
For " 3 ", thickness is thick and during poor ductility, is designated as " 2 ", thickness thick and extending but
When on the way interrupting, it is designated as " 1 ".
About taste (one-tenth taste), 12 participants carry out sensory evaluation.Evaluation criterion is such as
Under: when more than 10 people being evaluated as good in 12, being designated as " 5 ", in 12,8～9 people comment
When valency is good, it is designated as " 4 ", when 6～7 people are evaluated as good in 12, is designated as " 3 ",
When 4～5 people are evaluated as good in 12, it is designated as " 2 ", 12 are evaluated as below 3 people
Time good, it is designated as " 1 ".
About dismissing property, it is evaluated with the following time: use agitator (Kitchen on table
Aid company), with leafy oar dismiss device with speed 4 by the margarine after 500g homoiothermic or
Shortening is dismissed, until the proportion of margarine or shortening is less than 0.4.Evaluation criterion
As follows: time within 5 minutes, to be designated as " 5 ", time within 5 minutes～6 minutes 30 seconds, it is designated as
" 4 ", 6 minutes 30 seconds～time within 8 minutes, are designated as " 3 ", during more than 8 minutes,
It is designated as " 2 ", when proportion is not less than 0.4, is designated as " 1 ".
About Flavor release, coordinate margarine or shortening, 250 mass of 250 mass parts
The liquid sugar of part, the milk essence of 0.2 mass parts, make the milk bloom of milk local flavor, with by 12
The average mark of the following mark that name participant provides evaluates the Flavor release of milk essence.Mark
As follows: Flavor release is very fast, when feeling strong local flavor, be designated as " 5 points ", and local flavor is released
Put fast, when feeling strong local flavor, be designated as " 4 points ", Flavor release is very fast, feel slightly
During strong local flavor, it is designated as " 3 points ", when Flavor release is relatively slow, local flavor is the lightest, is designated as " 2
Point ", when Flavor release is slow, local flavor is weak, it is designated as " 1 point ".Metewand is as follows: average
Be divided into 4 less than 5 time, be designated as " 5 ", be equally divided into 3 less than 4 time,
Be designated as " 4 ", be equally divided into 2 less than 3 time, be designated as " 3 ", be equally divided into 1.5
During less than 2, it is designated as " 2 ", when average mark is less than 1.5, is designated as " 1 ".
About the property of water-bearing, 12 participants carry out the sensory evaluation of margarine or shortening.
Evaluation criterion is as follows: when more than 10 people being evaluated as good in 12, be designated as " 5 ", 12
In when more than 8～9 people being evaluated as good, be designated as " 4 ", 12 more than 6～7 people be judged as
Time good, it be designated as " 3 ", when 12 more than 4～5 people are judged as good, be designated as " 2 ",
When 12 are judged as good below 3 people, it is designated as " 1 ".
For making the emulsifying agent of the fat or oil composition of embodiment, comparative example as shown below.
SUNSOFT No.750: EMALGEE M-300 (Riken Vitamin Co., Ltd.
System, fusing point is 56.8 DEG C)
Single glyceryl monolinoleate: EMALGEE MU (Riken Vitamin Co., Ltd. system,
Fusing point is 34.8 DEG C)
Single glycerin mono-fatty acid ester: EMALGEE MO (Riken Vitamin Co., Ltd. system,
Fusing point is 58.4 DEG C)
Single glyceryl monostearate: EMALGEE MS (Riken Vitamin Co., Ltd. system,
Fusing point is 67 DEG C)
Single Glyceryl monobehenate: EMALGEE B-100 (Riken Vitamin Co., Ltd.
System, fusing point is 80.5 DEG C)
Polyglyceryl fatty acid ester: THL-17 (slope this pharmaceutical industries Co., Ltd. system, fusing point
It it is 31 DEG C)
The embodiment 1 of butter～15 and the composition of comparative example 1～7 is made about relating to milk bloom employment
And evaluate, it is shown in table 1 below.
About relating to the embodiment 16 of milk bloom shortening～30 and the composition of comparative example 8～14
And evaluate, it is shown in table 2 below.
About relating to the embodiment 31 of spread margarine～45 and comparative example 15～21
Composition and evaluation, be shown in Table 3 below.
In comparative example 1～21, unconfirmed to mouth dissolubility, conformality, be not susceptible to the property oozed out
Matter is the most excellent.And in embodiment 1～45, can confirm that: not only mouth dissolubility, conformality,
The character being not susceptible to ooze out is the most excellent, and the evaluation of Flavor release, the property of water-bearing is the highest.
It addition, for embodiment 1～30 (butter, milk bloom shortening are made in milk bloom employment),
The evaluation confirming dismissing property is high, for embodiment 31～45 (spread margarine),
The evaluation confirming smear (ductility) and taste (one-tenth taste) is high.By above-mentioned table 1～3
Described in each composition visible, for the plastic fat composition of these embodiments,
SUS type triglyceride is more than 0.1 and little relative to the mass ratio of SSU type triglyceride
In 2.5,2 saturated-1 unsaturated type triglyceride and 3 saturation type triglyceride are whole at oils and fats
Total content in body is 30～65 mass %, in compositions entirety, fusing point be 60 DEG C with
Under single fatty acid monoglyceride be 0.01～1.0 mass %.On the other hand, at comparative example
In 1～21, do not fully meet following important document: " SUS type triglyceride is relative to SSU type
The mass ratio of triglyceride is 0.1 less than 2.5 ", " 2 saturated-1 unsaturated types are sweet
Oil three esters and 3 saturation type triglyceride total content in oils and fats entirety are 30～65 mass % "
And " in compositions entirety, fusing point is that single fatty acid monoglyceride of less than 60 DEG C is
0.01～1.0 mass % ".
For 2 saturated-1 unsaturated type triglyceride and the total contents of 3 saturation type triglyceride
For the comparative example 6,13,20 of 30 mass %, conformality, the evaluation oozed out are poor.
This result shows, by making 2 saturated-1 unsaturated type triglyceride and 3 saturation type glycerol three
The total content of ester is more than 30 mass %, thus excellent shape retention property, is not susceptible to ooze out.Separately
On the one hand, total for 2 saturated-1 unsaturated type triglyceride and 3 saturation type triglyceride
Content more than 65 mass % comparative example 5,12,19 for, mouth dissolubility, Flavor release,
The evaluation of the property of water-bearing is poor.It addition, confirm comparative example 5,12 (milk bloom employment make butter,
Milk bloom shortening) the evaluation of dismissing property is poor, comparative example 19 (the artificial Huang of spread
Oil) smear (ductility), taste (one-tenth taste) poor.This result shows, by making 2
The total content of saturated-1 unsaturated type triglyceride and 3 saturation type triglyceride is 65 mass
Below %, thus mouth dissolubility, the property of water-bearing and dismissing property or smear (ductility) improve.
For SUS type triglyceride relative to the mass ratio of SSU type triglyceride be 2.5 with
On comparative example 7,14,21 for, the evaluation confirm conformality, oozing out is poor.It addition,
Confirm dismissing of comparative example 7,14 (butter, milk bloom shortening are made in milk bloom employment)
The evaluation of property is poor.Confirm comparative example 21 (spread margarine) smear (to extend
Property) poor.This result shows, by making SUS type triglyceride relative to SSU type glycerol three
The mass ratio of ester is less than 2.5, thus conformality and dismissing property or smear (ductility) improve,
It is not susceptible to ooze out.
Shown by above result, in plastic fat composition, by making SUS type glycerol
Three esters are 0.1 saturated less than 2.5,2 relative to the mass ratio of SSU type triglyceride
The total content of-1 unsaturated type triglyceride and 3 saturation type triglyceride is relative to oils and fats
Gross mass is 30～65 mass %, being 0.01～1.0 for the gross mass of compositions
The fatty acid that the amount of quality % contains fusing point is less than 60 DEG C is sweet as the list constituting fatty acid
Oil mono fatty acid ester, thus mouth dissolubility, excellent shape retention property, be not susceptible to ooze out, the most such as
This, Flavor release, the property of water-bearing and dismissing property or smear (ductility) and taste (become
Taste) also the most excellent.
For being more than 0.9 mass % for the gross mass that oils and fats is constituted fatty acid
Amount comprise lauric acid as oils and fats constitute fatty acid embodiment 1～6,8～14 (milk bloom
With margarine), 16～21,23～29 (milk bloom shortening), 31～36,38～44
For (spread margarine), and containing less than the lauric enforcement of 0.9 mass %
Example 7 (butter is made in milk bloom employment), 22 (milk bloom shortenings), 37 (spread use
Margarine) compare, confirm a mouthful dissolubility, conformality or dismissing property excellent.This result table
Bright, by being more than 0.9 mass % for the gross mass being constituted fatty acid of oils and fats
Amount comprise the lauric acid composition fatty acid as oils and fats, thus mouth dissolubility, conformality or beat
The property sent out improves further.It should be noted that for embodiment 15, (Huang is made in milk bloom employment
Oil), 30 (milk bloom shortenings), embodiment 45 (spread margarine) and
Speech, although lauric acid is 0 mass % relative to the gross mass constituting fatty acid of oils and fats, but with
Lauric acid amount is that the embodiment of more than 9.0 mass % is compared, mouth dissolubility, conformality or dismissing property
Be not changed in, it is believed that its reason is: with embodiment 7 (butter is made in milk bloom employment), 22
(milk bloom shortening), 37 (spread margarines) compare, and trans acids amount is more
Many, it addition, always the containing of 2 saturated-1 unsaturated type triglyceride and 3 saturation type triglyceride
Amount, SUS type triglyceride the harmony relative to the mass ratio of SSU type triglyceride good
Good.
It addition, for employing SUNSOFT No.750 (fusing point is 56.8 DEG C) or single sweet
Oil monoleate (fusing point is 58.4 DEG C) embodiment 1,3,16,18,31 and 33 and
Speech, with the embodiment 2,17 employing single glyceryl monolinoleate (fusing point is 34.8 DEG C)
And 32 compare, confirm Flavor release more excellent.Enforcement particularly for spread
For example 31 and 33, compared with embodiment 32, confirm at taste (one-tenth taste) that aspect is more
Excellent.
It addition, for embodiment 1～14 (milk bloom shortening), 16～29, (milk bloom is used
Shortening), 31～44 (spread margarine) for, confirm in oils and fats is trans
The amount of acid is less than 3.0 mass %, although its content is low, but mouth dissolubility is the most excellent.
Claims (4)
1. a plastic fat composition, wherein:
SUS type triglyceride relative to the mass ratio of SSU type triglyceride be more than 0.1 and
Less than 2.5,
For the gross mass of oils and fats, 2 saturated-1 unsaturated type triglyceride and 3 are satisfied
It is 30～65 mass % with the total content of type triglyceride,
For the gross mass of compositions, the fusing point containing 0.01～1.0 mass % is 60 DEG C
Following single fatty acid monoglyceride.
2. plastic fat composition as claimed in claim 1, wherein, relative to oils and fats
The gross mass constituting fatty acid for, the content of the trans acids constituted in fatty acid of oils and fats
Less than 3.0 mass %.
3. plastic fat composition as claimed in claim 1 or 2, wherein, relative to
For the gross mass constituting fatty acid of oils and fats, oils and fats constitute in fatty acid lauric
Content is more than 0.9 mass %.
4. a food, it uses the plasticity oil according to any one of claim 1 to 3
Oil/fat composition.
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| JP2013273356A JP5584351B1 (en) | 2013-12-27 | 2013-12-27 | Plastic oil composition and food using plastic oil composition |
| JP2013-273356 | 2013-12-27 | ||
| PCT/JP2014/082129 WO2015098455A1 (en) | 2013-12-27 | 2014-12-04 | Plastic fat or oil composition and food using plastic fat or oil composition |
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| CN105848488B CN105848488B (en) | 2019-08-16 |
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| CN201480070231.8A Active CN105848488B (en) | 2013-12-27 | 2014-12-04 | Plastic fat composition and the food for having used plastic fat composition |
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| JP (1) | JP5584351B1 (en) |
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| CN116056585A (en) * | 2020-09-02 | 2023-05-02 | 株式会社Adeka | Fat composition for snack |
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| JP6441625B2 (en) * | 2014-09-19 | 2018-12-19 | ミヨシ油脂株式会社 | Layered food fat composition and plastic fat, dough and baked product using the same |
| JP5833729B1 (en) * | 2014-10-23 | 2015-12-16 | ミヨシ油脂株式会社 | Plastic fat composition for butter cream or bakery product and method for producing food using the same |
| JP5833730B1 (en) * | 2014-10-23 | 2015-12-16 | ミヨシ油脂株式会社 | Layered food fat composition and method for producing dough and baked product using the same |
| JP5833728B1 (en) * | 2014-10-23 | 2015-12-16 | ミヨシ油脂株式会社 | Layered food fat composition and method for producing dough and baked product using the same |
| JP6549465B2 (en) * | 2014-10-23 | 2019-07-24 | ミヨシ油脂株式会社 | Spread fat composition and spread using the same |
| JP6429642B2 (en) * | 2015-01-22 | 2018-11-28 | ミヨシ油脂株式会社 | Plastic oil composition and food to which plastic oil composition is added |
| JP6879669B2 (en) * | 2016-03-29 | 2021-06-02 | 太陽油脂株式会社 | Oil and fat composition for butter cream |
| JP6836331B2 (en) * | 2016-04-01 | 2021-02-24 | ミヨシ油脂株式会社 | Plastic fat and oil composition and method for manufacturing spreads and baked products using it |
| RU2019138530A (en) * | 2017-05-30 | 2021-06-30 | Aak Aб (Aak Ab) | Composition against graying |
| JP2020039274A (en) * | 2018-09-07 | 2020-03-19 | 月島食品工業株式会社 | Plastic fat and fat composition and foods using the same |
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| CN103402364B (en) * | 2011-03-04 | 2015-06-17 | 日清奥利友集团株式会社 | Oil or fat composition and butter cream using oil or fat composition |
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| WO2006016576A1 (en) * | 2004-08-11 | 2006-02-16 | Fuji Oil Company, Limited | Fat-and-oil compositions for inhibiting the migration of water in food and foods made by using the same |
| JP2008142012A (en) * | 2006-12-11 | 2008-06-26 | J-Oil Mills Inc | Oil and fat composition |
| CN102257107A (en) * | 2008-12-22 | 2011-11-23 | 日清奥利友集团株式会社 | Fat and method for producing fat |
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| CN105848488B (en) | 2019-08-16 |
| WO2015098455A1 (en) | 2015-07-02 |
| JP2015126716A (en) | 2015-07-09 |
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