CN105848488B - Plastic fat composition and the food for having used plastic fat composition - Google Patents
Plastic fat composition and the food for having used plastic fat composition Download PDFInfo
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- CN105848488B CN105848488B CN201480070231.8A CN201480070231A CN105848488B CN 105848488 B CN105848488 B CN 105848488B CN 201480070231 A CN201480070231 A CN 201480070231A CN 105848488 B CN105848488 B CN 105848488B
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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
The present invention provides excellent shape retention property, the exudation for being not susceptible to grease and the good plastic fat composition of mouth dissolubility and food.In plastic fat composition, SUS type triglycerides is 0.1 more than and less than 2.5 relative to the mass ratio of SSU type triglycerides, for the gross mass of grease, the total content of the unsaturated type triglycerides of 2 saturation -1 and 3 saturation type triglycerides is 30~65 mass %, for the gross mass of composition, the fusing point containing 0.01~1.0 mass % is 60 DEG C of single fatty acid monoglycerides below.For the gross mass of the composition fatty acid of grease, the content of the trans acids in the composition fatty acid of grease is preferably less than 3.0 mass %.In addition, the lauric content in the composition fatty acid of grease is preferably 0.9 mass % or more for the gross mass of the composition fatty acid of grease.
Description
Technical field
The present invention relates to plastic fat composition and the food of plastic fat composition is used.
Background technique
All the time, margarine (margarine), rouge sauce (fat are used in the various food using Bread and Pastries as representative
Spread), the plastic fat compositions such as shortening (shortening), as its purposes, in recent years, for milk bloom
(butter cream) purposes, spread (spread) purposes, kneading (kneading) purposes and entrain into (roll in) purposes and
Speech, the exploitation of plastic fat composition are also flourishing.Furthermore, it desired to which plastic fat composition is plastic in tool
Meanwhile in terms of its purposes, the exudation of excellent shape retention property, not grease, also, mouthful dissolubility is good when edible.
A kind of plastic fat composition is disclosed in patent document 1, wherein in whole triglycerides, C44~C48
Content of triglyceride is 14 mass % or more, and the total content of SU2 triglycerides and U3 triglycerides is 40 mass % hereinafter, M2L
The total content of triglycerides and ML2 triglycerides is 40 mass % hereinafter, PPO content of triglyceride is 8.5 mass % or less.Specially
The fat or oil composition of sharp document 1 manufactures the excellent milk bloom of mouth dissolubility due to being suitable for above-mentioned composition.
Existing technical literature
Patent document
Patent document 1:WO2012/121010 pamphlet
Summary of the invention
Although however, the fat or oil composition recorded in patent document 1 conformality, grease exudation in terms of there is no problem,
But mouth dissolubility is unsatisfactory.
In view of the above actual conditions, the purpose of the present invention is to provide excellent shape retention property, be not susceptible to grease exudation and
The good plastic fat composition of mouth dissolubility and food.
The inventors discovered that the fusing point containing specified amount is the plastic fat of 60 DEG C of single fatty acid monoglycerides below
Excellent shape retention property, be not susceptible to the exudation of grease, and mouth dissolubility is also good, so as to complete the present invention.More specifically, originally
Invention provides following scheme.
(1) a kind of plastic fat composition, in which:
SUS type triglycerides is 0.1 more than and less than 2.5 relative to the mass ratio of SSU type triglycerides,
For the gross mass of grease, the unsaturated type triglycerides of 2 saturation -1 always contains with 3 saturation type triglycerides
Amount is 30~65 mass %,
For the gross mass of composition, the fusing point containing 0.01~1.0 mass % is 60 DEG C of single glycerol below
Mono fatty acid ester.
(2) plastic fat composition as described in (1), wherein relative to grease composition fatty acid gross mass and
Speech, the content for constituting the trans acids in fatty acid of grease is less than 3.0 mass %.
(3) plastic fat composition as described in (1) or (2), wherein constitute the total of fatty acid relative to grease
For quality, the lauric content of grease constituted in fatty acid is 0.9 mass % or more.
(4) a kind of food uses plastic fat composition described in any one of (1) to (3).
In accordance with the invention it is possible to provide excellent shape retention property, the exudation for being not susceptible to grease and the good plasticity of mouth dissolubility
Grease and food.
Specific embodiment
Hereinafter, being carried out as described below to embodiments of the present invention, but the present invention is not limited to these Examples.
In plastic fat composition of the invention, SUS type triglycerides is relative to the mass ratio of SSU type triglycerides
0.1 more than and less than 2.5, for the gross mass of grease, the unsaturated type triglycerides of 2 saturation -1 and 3 saturation type glycerol
The total content of three esters is 30~65 mass %, for the gross mass of composition, the fusing point containing 0.01~1.0 mass %
For 60 DEG C of single fatty acid monoglycerides below.
In the present invention, triglycerides in so-called grease refers to and is bonded to 1 molecule with 3 molecules of fatty acids with ester bond
The compound of structure made of glycerol.1,2,3 of so-called triglycerides, is to indicate fatty acid bonded position.That is, above-mentioned
" SUS type triglycerides " be saturated fatty acid S be bonded to 1 and 3 and unsaturated fatty acid U be bonded to 2 obtained from it is sweet
Oily three esters.In addition, above-mentioned " SSU type triglycerides " is that saturated fatty acid S is bonded to 1 and 2 and unsaturated fatty acid U key
Together in triglycerides obtained from 3.It should be noted that grease of the invention can containing except " SUS type triglycerides " and
Triglycerides other than " SSU type triglycerides ", can also not contain.It as such triglycerides, is not particularly limited, example
Such as, it can enumerate and be bonded with " the SSS type triglycerides " of saturated fatty acid S etc. at 1,2 and 3.
Content of the grease for the gross mass of composition in plastic fat composition is not particularly limited, can
To be suitably set according to the amount such as emulsifier, preferably 60~100 mass %, more preferably 70~100 mass %, into one
Step is preferably 80~100 mass %.
Saturated fatty acid S refers to the saturated fatty acid of all categories contained in grease.As saturated fatty acid S, do not have
It is particularly limited to, for example, butyric acid (4), caproic acid (6), sad (8), capric acid (10), lauric acid (12), myristic acid can be enumerated
(14), palmitinic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) etc..It needs to illustrate
It is that above-mentioned numeric indicia is the carbon atom number of each fatty acid.Constitute the saturation of each triglycerides contained in grease of the invention
Fatty acid S can be identical saturated fatty acid, be also possible to different saturated fatty acids.
Unsaturated fatty acid U refers to the unsaturated fatty acid of all categories contained in grease.As unsaturated fatty acid
U is not particularly limited, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hexadecatrienoic acid can be enumerated
(hiragonic acid) (16: 3), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1),
Erucic acid (22: 1), selacholeic acid (24: 1) etc..It should be noted that above-mentioned numeric indicia is the carbon atom number and double bond of fatty acid
Number.The unsaturated fatty acid U for constituting each triglycerides contained in grease of the invention can be identical unsaturated fat
Acid is also possible to different unsaturated fatty acids.
For plastic fat composition of the invention, matter of the SUS type triglycerides relative to SSU type triglycerides
Amount than it is low when, plasticity becomes good.Think that its reason is: if SSU type triglycerides is more, being easy crystallization.But
If the mass ratio is too low, although plasticity is excellent, the conformality of plastic fat composition is reduced, the exudation of grease increases
It is more.Consider that SUS type triglycerides is preferably 0.3 or more relative to the mass ratio of SSU type triglycerides, more preferably from the viewpoint
It is 0.5 or more, particularly preferably 0.6 or more.In addition, considering from other viewpoints, if SUS type triglycerides is relative to SSU type
The mass ratio of triglycerides is excessively high, then plasticity reduces, and when plastic fat composition is used for milk bloom, dismisses
(creaming) property reduces, and when being used for spread, smear (ductility) is reduced.Therefore, consider from the viewpoint, SUS
Type triglycerides relative to the mass ratio of SSU type triglycerides be preferably 2.0 hereinafter, more preferably 1.5 hereinafter, particularly preferably
1.2 following.That is, for plastic fat composition of the invention, by keeping SUS type triglycerides sweet relative to SSU type
The mass ratio of oily three esters is 0.1 more than and less than 2.5, excellent so as to excellent plasticity, dismissing property or smear.
For plastic fat composition of the invention, relative to the gross mass of grease, the unsaturated type of 2 saturation -1 is sweet
When the total content of oily three esters and 3 saturation type triglycerides is high, excellent shape retention property, the exudation for being not susceptible to grease.It is examined from the viewpoint
Consider, relative to the gross mass of grease, the unsaturated type triglycerides of 2 saturation -1 and the total content of 3 saturation type triglycerides are preferably
35 mass % or more, more preferably 40 mass % or more, most preferably 45 mass % or more.But if above-mentioned total content phase
It is excessively high for the gross mass of grease, then mouth dissolubility, Flavor release (flavor release), the property of water-bearing (Japanese: auspiciousしさ)
It reduces, when being used for milk bloom, dismissing property is reduced, and when being used for spread, smear (ductility), taste (at taste) are reduced.From mouth
From the viewpoint of dissolubility, Flavor release, the property of water-bearing and dismissing property or smear (ductility) and taste (at taste) are excellent, phase
For the gross mass of grease, the total content of the unsaturated type triglycerides of 2 saturation -1 and 3 saturation type triglycerides is preferably 63 matter
% is measured hereinafter, more preferably 60 mass % are hereinafter, most preferably 58 mass % or less.That is, for plastic fat of the invention
For composition, by making the total content of the unsaturated type triglycerides of 2 saturation -1 and 3 saturation type triglycerides relative to grease
Gross mass is 30~65 mass %, so that mouth dissolubility, excellent shape retention property, are not susceptible to the exudation of grease, Flavor release, the property of water-bearing
It is excellent, and dismissing property or smear (ductility) and taste (at taste) are excellent.In addition, can inhibit volume if excellent at taste
The necessity of outer addition salt, alternatively, even if being also able to suppress its usage amount using salt, therefore, the unsaturated type glycerol of 2 saturation -1
The scheme that the total content of three esters and 3 saturation type triglycerides is 30~65 mass % is to have at the aspect of saltouing for preventing protein etc.
?.
If having been generally acknowledged that, using single fatty acid monoglyceride, taste is deteriorated, but plastic fat combination of the invention
Object is by being 60 DEG C of single glycerol below to contain fusing point for the gross mass of composition for 1.0 mass % amounts below
Mono fatty acid ester, so that mouth dissolubility, Flavor release, the property of water-bearing are excellent.Speculate the reason is that since fusing point is 60 DEG C below
The fusing point of single fatty acid monoglyceride is not excessively high, easy fusing, so the obstruction as mouth dissolubility is not easy, in addition, in flavor
Excellent effect is also presented in terms of release, the property of water-bearing.From mouth dissolubility, Flavor release, the property of water-bearing it is excellent from the viewpoint of, fusing point
It is preferably 0.8 mass % hereinafter, being more preferably for content of 60 DEG C of single fatty acid monoglycerides below in composition entirety
0.5 mass % hereinafter, more preferably 0.3 mass % hereinafter, most preferably 0.1 mass % or less.In addition, fusing point is 60 DEG C or less
Content of single fatty acid monoglyceride in composition entirety contain the amount that can be emulsified, 0.01 mass % can be contained
Above (specifically, for 0.05 mass % or more, it is more than 0.1 mass, 0.4 mass % or more, 0.8 mass % be with first-class).That is,
Plastic fat composition of the invention passes through to be that the amount of 0.01~1.0 mass % contains for the gross mass of composition
Having fusing point is 60 DEG C of single fatty acid monoglycerides below, mouth dissolubility, Flavor release, aqueous thus while being emulsified
Property is excellent.
So-called " fusing point is 60 DEG C of single fatty acid monoglycerides below " of the invention, refers to both following: single, molten
Point is 60 DEG C of single fatty acid monoglycerides below；And it is mixed with single fatty acid monoglyceride of more than two kinds, overall is molten
Point is 60 DEG C or less.Single fatty acid monoglyceride is not particularly limited, for example, it is sweet to enumerate single glyceryl monostearate, list
Oily monoleate, single glyceryl monolinoleate, SUNSOFT No.750, single monomyristin, single glycerol list palm
Acid esters, single glycerol list Arachidate, single Glyceryl monobehenate, single glycerol list lignocerane acid esters, single glycerol list myristicol
Acid esters, single glycerol list palm acid ester, single glycerol list linolenate, single glycerol list eruciate, single monocaprin, single glycerol
Single caprylate, single glyceryl monocaproate, single glycerol only son acid esters, single monocaprin, single glycerol list pelargonate, single glycerol list
Caprylate, single glycerol list heptanoate, single glyceryl monocaproate, single glycerol list valerate, single glycerol only son's acid esters etc..That is, this hair
Bright single fatty acid monoglyceride is by being chosen such that overall fusing point is 60 DEG C or less and structure from above compound
At.Single fatty acid monoglyceride is preferably SUNSOFT No.750, single Monoolein or single glyceryl monolinoleate,
Wherein, more preferably SUNSOFT No.750 or single Monoolein.From further increasing Flavor release, taste (at taste)
From the viewpoint of, the overall fusing point of single fatty acid monoglyceride is preferably 30 DEG C or more, and more preferably 40 DEG C or more, further
Preferably 50 DEG C or more." fusing point is 60 DEG C of single fatty acid monoglycerides below " used in the present invention can by synthesis or
Commercially available acquisition, for example, the EMALGEE ML-N of Riken Vitamin Co., Ltd., EMALGEE OL- can be enumerated
100H, EMALGEE MU, EMALGEE MO, EMALGEE HRO etc..
The fusing point test of single fatty acid monoglyceride passes through " monologue story-telling with gestures of food additives official compendium solution " (Japanese: food addition
Object official compendium solution is told a story) fusing point test (B-233) method recorded implemented.
For plastic fat composition of the invention, other than single fatty acid monoglyceride, it can also contain
Emulsifier can also not contain.The emulsifier is not particularly limited, for example, two fatty acid monoglycerides, triglycerin can be enumerated
The polyglyceryl fatty acid esters of mono fatty acid ester, four fatty acid glycerides etc., organic acid glycerin fatty acid ester, sucrose fatty ester,
Methyl glycol fatty acid ester, stearoylketene calcium lactate, stearoylketene sodium lactate, sorbitan fatty ester, polyoxyethylene sorbitan mountain
Pears sugar alcohol fatty acid ester, lecithin etc..
The content of trans acids in the composition fatty acid of grease of the invention is not particularly limited, for plastic fat group
For closing object, the gross mass of the composition fatty acid relative to grease, when the content for constituting the trans acids in fatty acid of grease is high,
Conformality and mouth dissolubility become good.But if the intake of trans acids increases, LDL cholesterol when by human intake
It may will increase.Therefore, from the viewpoint of easy inhibition such case, in the present invention, the composition fatty acid relative to grease
Gross mass, the content of the trans acids in the composition fatty acid of grease is preferably less than 3.0 mass %, more preferably less than 1.5
Quality %, most preferably less than 1.0 mass %.It should be noted that trans-fatty acid content passes through gas chromatography (standard grease point
Analyse " 2.4.2.2-1996 fatty acid composition (the FID heating gas chromatography) " of test method(s) (japan oil chemist's society, civic organization))
It is measured.
For plastic fat composition of the invention, as the composition fatty acid of grease, laurel can also be contained
Acid can also not contain, but preferably with respect to the gross mass of the composition fatty acid of grease contain 0.9 mass % or more (it is specific and
Speech, be 1.5 mass % or more, 2.0 mass % or more, 3.0 mass % or more, 4.0 mass % or more, 5.0 mass % or more,
6.0 mass % or more, 7.0 mass % or more, 8.0 mass % or more, it is more than 9.0 mass, 10.0 mass % are with first-class) laurel
Acid.The mouth dissolubility of plastic fat composition improves as a result,.Especially for the plastic fat composition for milk bloom
In the case of, dismissing property improves.But if lauric content is excessively high relative to the gross mass of the composition fatty acid of grease,
The conformality of soluble oil oil/fat composition reduces.Consider from the viewpoint, the gross mass of the composition fatty acid relative to grease, laurel
The content of acid is preferably 15.0 mass % hereinafter, more preferably 13.0 mass % or less.It should be noted that lauric acid content is logical
Crossing gas chromatography, (standard grease analyzes " the 2.4.2.2-1996 fatty acid group of test method(s) (japan oil chemist's society, civic organization)
At (FID heating gas chromatography) ") it is measured.
In plastic fat composition of the invention, the POP type triglycerides in grease is relative to PPO type triglycerides (P
Indicate that palmitinic acid, O indicate oleic acid) mass ratio can be suitably set in the range of such as 0.1~5.0, can but when the value is low
Plasticity improves.Consider that in grease, POP type triglycerides is preferably relative to the mass ratio of PPO type triglycerides from the viewpoint
3.0 hereinafter, more preferably 2.0 hereinafter, most preferably 1.0 or less.
It is good from Flavor release when plastic fat composition of the invention is used for milk bloom, and dispersibility when dismissing
From the viewpoint of good, composition fatty acid is preferably contained with the amount for for the gross mass of grease being 5.0~30 mass %
Total carbon atom number be 40~48 triglycerides, the total carbon for being constituted fatty acid is more preferably contained with the amount of 5.0~25 mass %
The triglycerides that atomicity is 40~48.In addition, if the ratio of above-mentioned triglycerides relative to grease gross mass be 5.0 matter
% or more is measured, then mouth dissolubility, Flavor release are good, if it is 30 mass % hereinafter, good dispersion when then dismissing.
When plastic fat composition of the invention is used for spread, from the painting for having used the plastic fat composition
Smear the mouth dissolubility of sauce and Flavor release is good and ductility when being coated on baking goods it is also good from the viewpoint of, preferably with
The total carbon atom number that amount for the gross mass of grease for 5.0~30 mass % contains composition fatty acid is 40~48
Triglycerides contains the glycerol three for being constituted that the total carbon atom number of fatty acid is 40~48 more preferably with the amount of 5.0~25 mass %
Ester.In addition, if the ratio of above-mentioned triglycerides relative to grease gross mass be 5.0 mass % or more, mouth dissolubility, flavor
It discharges, if it is 30 mass % hereinafter, then ductility is good.
Plastic fat composition of the invention can be the form for containing substantially no water phase and the form containing water phase
In any form.When for form containing water phase, plastic fat composition of the invention is not particularly limited, for example,
It can be margarine class.In addition, the emulsification form containing water phase is not particularly limited, for example, water-in-oil type, water can be enumerated
Oil-in, Water-In-Oil oil-in, water-in-oil-in water etc..In this case, the gross mass relative to plastic fat composition, oil
The content of phase is preferably 60~99.4 mass %, more preferably 65~98 mass %.In addition, relative to plastic fat composition
Gross mass, the content of water phase is preferably 0.6~40 mass %, more preferably 2~35 mass %.From mouth dissolubility and conformality
Excellent and be not susceptible to from the viewpoint of exudation, emulsification form is particularly preferably water-in-oil type.
In the present invention, margarine class is the product for belonging to the margarine or rouge sauce of Japanese Agricultural and Forestry Specifications.
As the form for containing substantially no water phase, shortening can be enumerated.It is so-called " to be substantially free of in the present invention
Have ", the content for referring to water phase is 0.5 mass % hereinafter, belonging to the shortening of Japanese Agricultural and Forestry Specifications.
The purposes of plastic fat composition is not particularly limited, for example, it may be dessert bread kneading purposes processed, milk
Bloom purposes, spread purposes entrain into purposes etc..Purposes can be suitably set according to purpose, but the viewpoint excellent from dismissing property
Consider, the purposes of plastic fat composition of the invention is preferably milk bloom purposes.From other viewpoints consider, from smear,
From the aspect of taste (at taste) is excellent, the present invention is suitable for spread.
In addition to water, plastic fat composition of the invention can also be free of containing existing known ingredient
Have.It as known ingredient, is not particularly limited, for example, milk, dairy produce, protein, carbohydrate, salt, tart flavour can be enumerated
Material, pH regulator, antioxidant, spice, coloring components, fragrance etc..As milk, for example, milk etc. can be enumerated.As milk
Product can enumerate defatted milk, cream, cheese (natural cheeses, processed cheese etc.), concentrated milk, degreasing concentrated milk, sugar-free refining
Cream, sweet condensed milk, sugar-free condensed skimmed milk, sweetened condensed skimmed milk, whole milk powder, skimmed milk power, milk fine powder, whey powder, protein
Condensed whey powder, whey protein concentrate (WPC), sepg whey albumen (WPI), buttermilk powder, total milk protein, casein sodium, junket
Protein acid potassium etc..As protein, vegetable proteins such as soybean protein, pea protein, wheat gluten etc. can be enumerated.As sugar
Class can enumerate monosaccharide (glucose, fructose, galactolipin, mannose etc.), disaccharides (lactose, sucrose, maltose, trehalose
Deng), oligosaccharides, sugar alcohol, starch, starch decomposition product, polysaccharide etc., as antioxidant, for example, can enumerate L-AA,
L-AA derivative, tocopherol, tocotrienols, lignanoid, ubiquinone class, xanthine, oryzanol, phytosterol, youngster
Theine class, Polyphenols, tea extraction etc..As spice, for example, can enumerate capsaicine, anethole, eugenol, cineol,
Zingerone etc..As coloring components, for example, carrotene, astaxanthin etc. can be enumerated.As fragrance, butter perfume can be enumerated
Smart (butter flavor), milk essence (milk flavor) etc..
In the present invention, by gas chromatography, (standard grease analyzes test method(s) for the analysis of the composition fatty acid of triglycerides
" 2.4.2.2-1996 fatty acid composition (the FID heating gas chromatography) " of (japan oil chemist's society, civic organization) and " temporary 7-
20032 fatty acid compositions ") it carries out.In addition, the analysis of the emulsifier of single fatty acid monoglyceride is by HPLC-MS/MS come real
It applies.
<manufacturing method of plastic fat composition>
Plastic fat composition of the invention can be manufactured by known method.For example, the shape containing water phase
The plastic fat composition (margarine class etc.) of state can obtain as follows, that is, will contain the oil of fat or oil composition of the invention
After mutually suitably heating, mix and emulsify with water phase, the cooling mixing machines such as Combinator, Perfector, Votator are utilized
Quenching kneading is carried out, is cured (temperature adjustment, tempering) as needed.The plastic fat group of form without containing water phase
Closing object (shortening) can obtain as follows, that is, after the oily heat phase containing fat or oil composition of the invention, utilize
The cooling mixing machines such as Combinator, Perfector, Votator carry out quenching kneading, and are cured (adjust as needed
Temperature).
It as the grease of plastic fat composition for manufacturing the present invention, is not particularly limited, palm can be enumerated
Be grease, coconut oil, palm-kernel oil, lard (lard), rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice bran oil, safflower oil,
Olive oil, sesame oil, butterfat, they point mention oil or their processing oil (implements one or more of solidification, transesterification
Processing) etc..In order to suitably adjust SSU type triglycerides and SUS type triglycerides in grease total content balance, preferably
Containing one kind or two or more in above-mentioned grease.In above-mentioned grease containing extreme fixed oil (Japanese:Spend fixed oil)
When, relative to the gross mass of grease, the additive amount of serverlets is if it is 5 mass % hereinafter, will not then become mouth dissolubility
It hinders.Consider from the viewpoint, the grease of the manufacture for plastic fat composition preferably comprises the gross mass relative to grease
For 5 mass % serverlets below.For palm system grease, oil or these oil are mentioned for palm oil, dividing for palm oil
Processing oil (processing for implementing one or more of solidification, transesterification), mentioned specifically, can enumerate as 1 section point
Oil palm olein oil (palm olein), palmitic stearin (palm stearin), as palm olein oil 2 fractions mention oil palm fibre
Fraction leach-s/tive (mid fraction) among palmitic acid liquid oil (the super liquid oil of palm, palm super olein) and palm oil, as palm fibre
2 fractions of palmitic acid oleostearin mention palmitic stearin (half consolidates rouge, soft stearin), palmitic stearin (superhard rouge, the super of oil
Stearin) etc..In addition, not limited especially as in order to make the grease added in plastic fat composition containing lauric acid
It is fixed, can enumerate coconut oil, palm-kernel oil, these oil the processing oils for point mentioning oil or these oil (implement solidification, in transesterification
1 kind or more of processing) etc..
, it is preferable to use transesterification grease in above-mentioned grease, ester in the manufacture of plastic fat composition of the invention
It exchanges in grease, laurel system grease and palm system grease is preferably subjected to grease made of transesterification.Especially from by high temperature,
Through when caused unthickened fuel exudation less, the viewpoint that the firmness change as caused by long-term preservation is few, conformality and mouth dissolubility are excellent
Consider, preferably the laurel system grease by 5 mass % more than and less than 30 mass % and be greater than 70 mass % and for 95 mass % with
Under palm system grease carry out transesterification obtained by grease, more preferably by 10~28 mass % laurel system's greases and 72~90 matter
It measures % palm system's grease and carries out grease obtained by transesterification.Particularly, if making the additive amount of laurel system grease less than 30 matter
Measure %, then when plastic fat composition is used for spread, can obtain ductility, gloss, Flavor release it is excellent can
Plastic fat composition, when being used for milk bloom, when foaming characteristic when can obtain dismissing and dispersibility, annex solution sugar
Liquid containing (Japanese: embracing fluidity), Flavor release, the good plastic fat composition of conformality.
From mouth dissolubility it is excellent from the viewpoint of, preferably grease cooperation in the above-mentioned ester-exchanged oil containing 5~50 mass %.
By being properly added above-mentioned ester-exchanged oil, the phase for constituting the triglycerides that the total carbon atom number of fatty acid is 40~48 can be adjusted
Amount for the gross mass of grease.
From that can obtain, mouthful dissolubility is good, has plastic plasticity oil in the wide temperature range from low temperature to high temperature
From the viewpoint of oil/fat composition, the iodine value of above-mentioned transesterification grease is preferably in the range of 20~45, more preferably 20~40
In range.In addition, of the invention obtained by raw material for that will have the above-mentioned transesterification grease of the iodine value in above range to be used as
For plastic fat composition, due to fabulous with the compatibility of other greases, so can obtain even if in long-term preservation
In the case of exudation, hardness also few, excellent in stability the plastic fat such as variation.
<food for having used plastic fat composition>
The present invention include the use of the food of plastic fat composition.
It as food, is not particularly limited, can typically enumerate bread, group, cake, dessert, ice cream, cookies
(cookie), biscuit (biscuit), cracknel (cracker), Waffle, Si Kang, puff, baked donut, chocolate etc..It can incite somebody to action
Plastic fat composition of the invention makes an addition in above-mentioned food, or is applied to above-mentioned food as milk bloom, spread,
Or it is used in a manner of sandwich or roof trim (topping).
Embodiment
(manufacture of ester-exchanged oil)
Ester-exchanged oil 1
The palm oil of the palm kernel extreme fixed oil of 20 mass %, the palm oil of 55 mass %, 25 mass % is extremely hard
Carburetion mixing, adds the sodium methoxide as catalyst, in the lower progress transesterification of decompression.It after ester exchange reaction, washed, taken off
Water, decoloration obtain ester-exchanged oil 1.The SUS content of ester-exchanged oil 1 is that 14.4 mass %, SSU contents are 28.9 mass %, iodine value
It is 30.
Ester-exchanged oil 2
Sodium methoxide of the addition as catalyst in palm olein oil (iodine value 56), in the lower progress transesterification of decompression.Ester is handed over
It after changing reaction, washed, be dehydrated, decolourized, be deodorized, obtain ester-exchanged oil 2.The SUS content of ester-exchanged oil 2 is 11.1 matter
Amount %, SSU content is 22.3 mass %.
(manufacture that butter is made in milk bloom employment)
Emulsifier is added in grease made of being concocted in 82.5 mass % with the cooperation of grease shown in following table 1,
Fat or oil composition is made, the temperature of the fat or oil composition is adjusted to 70 DEG C, oily phase is made.On the other hand, appropriate adjustment water
It measures so that margarine integrally becomes 100 mass %, the skimmed milk power of 1.5 mass % of addition sterilizes in 85 DEG C of heating, obtains water
Phase.Then, the water phase is added in the oil phase, is stirred with propeller(type)stirrer (agitator mixer), emulsified as water-in-oil type, then utilize
Combinator carries out quenching kneading and cures, and obtains milk bloom employment and makes butter (embodiment 1~15, comparative example 1~7).
(manufacture of shortening)
Emulsifier is added in the grease made of being concocted with the cooperation of grease shown in following table 2, grease combination is made
Object after the temperature of the fat or oil composition is adjusted to 70 DEG C, carries out quenching kneading using Combinator and cures, obtain cream
White shortening (embodiment 16~30, comparative example 8~14).
(manufacture of spread margarine)
Emulsifier is added in grease made of being concocted in 82.5 mass % with the cooperation of grease shown in following Table 3,
Fat or oil composition is made, the temperature of the fat or oil composition is adjusted to 70 DEG C, oily phase is made.On the other hand, appropriate adjustment water
Measure so that margarine integrally becomes 100 mass %, add the skimmed milk power of 1 mass %, the salt of 1 mass %, in 85 DEG C plus
Thermal sterilization obtains water phase.Then, the water phase is added in the oil phase, is stirred with propeller(type)stirrer (agitator mixer), emulsified as Water-In-Oil
Then type carries out quenching kneading using Combinator, 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 out, dismissing property, Flavor release,
The property of water-bearing is evaluated.For spread margarine, mouth dissolubility, conformality, exudation, smear (are extended
Property), taste (at taste), Flavor release, the property of water-bearing evaluated.
About mouth dissolubility, the sensory evaluation of margarine or shortening is carried out by 12 participants.Evaluation criteria is as follows: 12
When more than 10 people being evaluated as good in name, it is denoted as " 5 ", when 8~9 people are evaluated as good in 12, is denoted as " 4 ", 6 in 12
It when~7 people are evaluated as good, is denoted as " 3 ", when 4~5 people are evaluated as good in 12, is denoted as " 2 ", is evaluated below 3 people in 12
When being good, it is denoted as " 1 ".
About conformality, margarine or shortening are cut into 3 × 3 × 3cm cubes, saved 3 days in 35 DEG C of thermostats,
Conformality at this time is evaluated by visual observation.Evaluation criterion is as follows: when shape absolutely not changes, being denoted as " 5 ", shape has
" 4 " when slight change, are denoted as, " 3 " when having deformation, are denoted as, when deforming very much, are denoted as " 2 ", when deforming very more, are denoted as " 1 ".
About exudation, margarine or shortening are cut into 3 × 3 × 3cm cubes, saved 3 days in 35 DEG C of thermostats, is led to
It crosses and visually the exudation of oil at this time is evaluated.Evaluation criterion is as follows: when absolutely not oozing out, being denoted as " 5 ", there is a little exudation
When, " 4 " are denoted as, " 3 " when having exudation, are denoted as, when oozing out more, are denoted as " 2 ", when exudation range is big, are denoted as " 1 ".
About smear (ductility), the spread that 5g temperature is adjusted to 20 DEG C is taken with margarine to spatula
(spatula) it on, and is coated on the plate of stainless steel, plasticity is evaluated.Evaluation criterion is as follows: thin and very smoothness
When ground extends, it is denoted as " 5 ", it is thin and when extending glibly, " 4 " are denoted as, although thickness is slightly thick when can extend glibly, are denoted as
" 3 " are denoted as " 2 " when thickness is thick and poor ductility, and thickness is thick and extending but when on the way interrupting, and are denoted as " 1 ".
About taste (at taste), sensory evaluation is carried out by 12 participants.Evaluation criterion is as follows: more than 10 people commenting in 12
When valence is good, it is denoted as " 5 ", when 8~9 people are evaluated as good in 12, is denoted as " 4 ", when 6~7 people are evaluated as good in 12,
It is denoted as " 3 ", when 4~5 people are evaluated as good in 12, is denoted as " 2 ", when being evaluated as good below 3 people in 12, be denoted as " 1 ".
About dismissing property, evaluated with following times: using blender (Kitchen Aid company) on table, use is leafy
Paddle dismiss device with speed 4 by after 500g temperature adjustment margarine or shortening dismiss, until margarine or the specific gravity of shortening
Until 0.4.Evaluation criterion is as follows: when within 5 minutes, being denoted as " 5 ", when within 5 minutes~30 seconds 6 minutes, is denoted as " 4 ", 6
When within 30 seconds~8 minutes minute, " 3 " are denoted as, when more than 8 minutes, are denoted as " 2 ", when specific gravity is no less than 0.4, are denoted as " 1 ".
About Flavor release, cooperate the margarine or shortening, the liquid sugar of 250 mass parts, 0.2 mass of 250 mass parts
The milk essence of part makes the milk bloom of milk flavor, evaluates milk with the average mark of the following scores provided by 12 participants
The Flavor release of essence.Score is as follows: Flavor release is very fast, when feeling strong flavor, is denoted as " 5 points ", Flavor release is fast,
It when feeling strong flavor, is denoted as " 4 points ", Flavor release is very fast, when feeling slightly strong flavor, is denoted as " 3 points ", flavor is released
When putting that relatively slow, flavor is slightly light, " 2 points " are denoted as, " 1 point " when Flavor release is slow, flavor is weak, is denoted as.Evaluation criteria is as follows: average mark
When for 4 more than and less than 5, " 5 " are denoted as, when being equally divided into 3 more than and less than 4, " 4 " is denoted as, is equally divided into 2 more than and less than 3
When, " 3 " are denoted as, when being equally divided into 1.5 more than and less than 2, are denoted as " 2 ", when average mark is less than 1.5, are denoted as " 1 ".
About the property of water-bearing, the sensory evaluation of margarine or shortening is carried out by 12 participants.Evaluation criterion is as follows: 12
When more than 10 people being evaluated as good in name, it is denoted as " 5 ", when more than 8~9 people being evaluated as good in 12, is denoted as " 4 ", 6 in 12
It when more than~7 people being judged as good, is denoted as " 3 ", when more than 4~5 people being judged as good in 12, is denoted as " 2 ", 3 people in 12
When being judged as good below, " 1 " is denoted as.
Emulsifier for making the fat or oil composition of embodiment, comparative example is as shown below.
SUNSOFT No.750: EMALGEE M-300 (Riken Vitamin Co., Ltd. system, fusing point are 56.8 DEG C)
Single glyceryl monolinoleate: EMALGEE MU (Riken Vitamin Co., Ltd. system, fusing point are 34.8 DEG C)
Single Monoolein: EMALGEE MO (Riken Vitamin Co., Ltd. system, fusing point are 58.4 DEG C)
Single glyceryl monostearate: EMALGEE MS (Riken Vitamin Co., Ltd. system, fusing point are 67 DEG C)
Single Glyceryl monobehenate: EMALGEE B-100 (Riken Vitamin Co., Ltd. system, fusing point are 80.5 DEG C)
Polyglyceryl fatty acid ester: THL-17 (slope this pharmaceutical industries Co. Ltd. system, fusing point are 31 DEG C)
The embodiment 1~15 of butter and composition and the evaluation of comparative example 1~7 are made about milk bloom employment is related to, is shown in down
State table 1.
About composition and the evaluation of the embodiment 16~30 and comparative example 8~14 for being related to milk bloom shortening, it is shown in down
State table 2.
About composition and the evaluation of the embodiment 31~45 and comparative example 15~21 for being related to spread margarine, it is shown in
Following Table 3.
In comparative example 1~21, do not confirm a mouthful dissolubility, conformality, be not susceptible to exudation property it is excellent.And implementing
In example 1~45, confirm: not only mouth dissolubility, conformality, be not susceptible to exudation property it is excellent, but also Flavor release, contain
Aqueous evaluation is also high.In addition, Examples 1 to 30 (butter, milk bloom shortening are made in milk bloom employment) is confirmed and is beaten
The evaluation of hair property is high, for embodiment 31~45 (spread margarine), confirm smear (ductility) and taste (at
Taste) evaluation it is high.By respectively forming of being recorded in above-mentioned table 1~3 as it can be seen that for these embodiments plastic fat composition and
Speech, SUS type triglycerides are 0.1 unsaturated more than and less than 2.5,2 saturations -1 relative to the mass ratio of SSU type triglycerides
The total content of type triglycerides and 3 saturation type triglycerides in grease entirety is 30~65 mass %, in composition entirety
, fusing point be that 60 DEG C of single fatty acid monoglycerides below are 0.01~1.0 mass %.On the other hand, in comparative example 1~21
In, do not fully meet following important documents: " SUS type triglycerides relative to SSU type triglycerides mass ratio be 0.1 or more and
Less than 2.5 ", " total content of 2 saturation -1 unsaturated type triglycerides and 3 saturation type triglycerides in grease entirety for 30~
65 mass % " and " in composition entirety, fusing point is that 60 DEG C of single fatty acid monoglycerides below are 0.01~1.0 matter
Measure % ".
For ratio of the total content less than 30 mass % of 2 saturation -1 unsaturated type triglycerides and 3 saturation type triglycerides
For example 6,13,20, conformality, the evaluation of exudation are poor.Should the result shows that, by making the unsaturated type triglycerides of 2 saturation -1
It is 30 mass % or more with the total contents of 3 saturation type triglycerides, to excellent shape retention property, be not susceptible to ooze out.On the other hand,
For the total content of the unsaturated type triglycerides of 2 saturation -1 and 3 saturation type triglycerides be greater than 65 mass % comparative example 5,12,
For 19, mouth dissolubility, Flavor release, the evaluation of the property of water-bearing are poor.In addition, confirm comparative example 5,12 (milk bloom employment make butter,
Milk bloom shortening) dismissing property evaluation is poor, the smear (ductility) of comparative example 19 (spread margarine), mouth
Taste (at taste) is poor.Should the result shows that, by the total content for making 2 saturation -1 unsaturated type triglycerides and 3 saturation type triglycerides
For 65 mass % hereinafter, to which mouth dissolubility, the property of water-bearing and dismissing property or smear (ductility) improve.
The comparative example 7,14,21 for being 2.5 or more relative to the mass ratio of SSU type triglycerides for SUS type triglycerides
For, it is poor to confirm conformality, the evaluation of exudation.In addition, confirming comparative example 7,14, (butter, milk bloom are made in milk bloom employment
With shortening) dismissing property evaluation it is poor.It is poor to confirm (spread margarine) smear of comparative example 21 (ductility).It should
The result shows that by making SUS type triglycerides relative to the mass ratio of SSU type triglycerides less than 2.5, to conformality and beat
Hair property or smear (ductility) improve, and are not susceptible to ooze out.
By above the result shows that, in plastic fat composition, by keeping SUS type triglycerides sweet relative to SSU type
The mass ratio of oily three esters is 0.1 total more than and less than the unsaturated type triglycerides of 2.5,2 saturation -1 and 3 saturation type triglycerides
Content relative to the gross mass of grease is 30~65 mass %, to be 0.01~1.0 matter for the gross mass of composition
It is 60 DEG C of fatty acid below as the single fatty acid monoglyceride for constituting fatty acid that the amount of amount %, which contains fusing point, so that mouth is molten
Property, excellent shape retention property, be not susceptible to ooze out, moreover, Flavor release, the property of water-bearing and dismissing property or smear (extend
Property) and taste (at taste) it is also excellent.
For including lauric acid for the gross mass for being constituted fatty acid of grease with the amount for being 0.9 mass % or more
The Examples 1 to 6 of composition fatty acid as grease, 8~14 (butter is made in milk bloom employment), 16~21,23~29 (milk blooms
With shortening), for 31~36,38~44 (spread margarines), and contain the lauric reality less than 0.9 mass %
It applies example 7 (butter is made in milk bloom employment), 22 (milk bloom shortenings), 37 (spread margarines) to compare, confirms mouth
Dissolubility, conformality or dismissing property are excellent.Should the result shows that, by be for the gross mass for being constituted fatty acid of grease
The amount of 0.9 mass % or more includes composition fatty acid of the lauric acid as grease, so that mouth dissolubility, conformality or dismissing property are into one
Step improves.It should be noted that for embodiment 15 (butter is made in milk bloom employment), 30 (milk bloom shortenings), embodiment
For 45 (spread margarines), although lauric acid is 0 mass % relative to the gross mass of the composition fatty acid of grease,
Compared with lauric acid amount is the embodiment of 9.0 mass % or more, mouth dissolubility, conformality or dismissing property do not change, it is believed that it is former
Because being: compared with embodiment 7 (butter is made in milk bloom employment), 22 (milk bloom shortenings), 37 (spread margarines),
Trans acids amount is more, in addition, total content, the SUS type glycerol of 2 saturation -1 unsaturated type triglycerides and 3 saturation type triglycerides
The harmony of the mass ratio relative to SSU type triglycerides of three esters is good.
In addition, for having used SUNSOFT No.750 (fusing point be 56.8 DEG C) or single Monoolein, (fusing point is
58.4 DEG C) embodiment 1,3,16,18,31 and 33 for, and used single glyceryl monolinoleate (fusing point be 34.8 DEG C)
Embodiment 2,17 and 32 is compared, and it is more excellent to confirm Flavor release.Especially for the embodiment 31 and 33 for spread
Speech confirms more excellent in terms of taste (at taste) compared with embodiment 32.
In addition, (being applied for embodiment 1~14 (milk bloom shortening), 16~29 (milk bloom shortenings), 31~44
Smear sauce margarine) for, the amount of the trans acids in grease is confirmed less than 3.0 mass %, although its content is low, mouth is molten
Property is still excellent.
Claims (4)
1. a kind of plastic fat composition, in which:
SUS type triglycerides is 0.1 more than and less than 2.5 relative to the mass ratio of SSU type triglycerides,
For the gross mass of grease, the total content of 2 saturation -1 unsaturated type triglycerides and 3 saturation type triglycerides
For 30~65 mass %,
For the gross mass of composition, the fusing point containing 0.01~1.0 mass % is 60 DEG C of single monoglycerides below
Fat acid esters.
2. plastic fat composition as described in claim 1, wherein relative to grease composition fatty acid gross mass and
Speech, the content for constituting the trans acids in fatty acid of grease is less than 3.0 mass %.
3. plastic fat composition as claimed in claim 1 or 2, wherein total matter of the composition fatty acid relative to grease
For amount, the lauric content of grease constituted in fatty acid is 0.9 mass % or more.
4. a kind of food uses plastic fat composition described in any one of any one of claims 1 to 33.
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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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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| WO2018222116A1 (en) * | 2017-05-30 | 2018-12-06 | Aak Ab | Anti-blooming composition |
| 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 |
| KR20230058628A (en) * | 2020-09-02 | 2023-05-03 | 가부시키가이샤 아데카 | Oil and fat composition for confectionery |
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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 |
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| JP5247951B2 (en) * | 2011-03-04 | 2013-07-24 | 日清オイリオグループ株式会社 | Oil and fat composition and butter cream using the oil and fat composition |
| JP5421496B1 (en) * | 2013-08-28 | 2014-02-19 | ミヨシ油脂株式会社 | Oil and fat composition and plastic oil and 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 |
| CN102421884A (en) * | 2009-03-06 | 2012-04-18 | 日清奥利友集团株式会社 | Process for producing oil-and-fat |
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| CN105848488A (en) | 2016-08-10 |
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