JP2001139983A - Oil and fat composition - Google Patents
Oil and fat compositionInfo
- Publication number
- JP2001139983A JP2001139983A JP32711099A JP32711099A JP2001139983A JP 2001139983 A JP2001139983 A JP 2001139983A JP 32711099 A JP32711099 A JP 32711099A JP 32711099 A JP32711099 A JP 32711099A JP 2001139983 A JP2001139983 A JP 2001139983A
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- JP
- Japan
- Prior art keywords
- oil
- fat
- fatty acid
- oils
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、不飽和脂肪酸に富
み、且つ実質的にトランス酸を含まない可塑性に優れた
油脂組成物に関する。TECHNICAL FIELD The present invention relates to an oil and fat composition which is rich in unsaturated fatty acids and contains substantially no trans acid and has excellent plasticity.
【０００２】[0002]
【従来の技術】近年、各種脂肪酸に関する多くの栄養生
理学的な知見が明らかになりつつある。例えば、飽和脂
肪酸を多く含む油脂の摂取量が過剰である場合には、高
脂血症や肥満につながる脂肪の体内蓄積を引き起こすこ
とが知られている。ところが単純に飽和脂肪酸量を低減
しようとして、例えばパーム油に菜種油等といった液体
脂を配合して飽和脂肪酸量を低減した油脂組成物を得る
ことは可能であるが、多量の液体脂（不飽和脂肪酸）を
含有するため、使用温度範囲での好ましい硬さや広い温
度範囲での可塑性等の食用油脂製品として必要な性状を
付与することが困難となるとともに、パーム油に起因す
る保存中の結晶粗大化という問題も生じる。2. Description of the Related Art In recent years, many nutritional and physiological findings regarding various fatty acids have been revealed. For example, it is known that excessive intake of fats and oils containing a large amount of saturated fatty acids causes fat accumulation in the body which leads to hyperlipidemia and obesity. However, it is possible to simply obtain a fat / oil composition in which the amount of saturated fatty acids is reduced by blending a liquid fat such as rapeseed oil with palm oil in order to reduce the amount of saturated fatty acids. ), It becomes difficult to impart the properties required for edible fats and oils such as favorable hardness in the operating temperature range and plasticity in a wide temperature range, and crystal coarsening during storage caused by palm oil. The problem also arises.
【０００３】不飽和脂肪酸を多く含む油脂に水素を添加
して得られる硬化油を用いることで、飽和脂肪酸量を抑
えながら可塑性等の性状を付与する事が一般的になされ
ているが、水素添加によってトランス脂肪酸が生成する
ことは避けられない。トランス脂肪酸は天然には実質的
に存在しないもので、その栄養生理学的な知見はまだ定
まっていないものの、健康に悪影響を及ぼすと指摘する
専門家も少なくないのが実状である。[0003] By using a hardened oil obtained by adding hydrogen to fats and oils containing a large amount of unsaturated fatty acids, it is common to impart properties such as plasticity while suppressing the amount of saturated fatty acids. It is inevitable that trans-fatty acids are produced. Although trans fatty acids are substantially non-existent in nature and their nutritional physiological knowledge has not yet been determined, many experts point out that they have a negative effect on health.
【０００４】一方、不飽和脂肪酸についても、例えば、
リノール酸の過剰摂取による副作用が明らかとなってお
り、飽和脂肪酸と不飽和脂肪酸をバランス良く摂取する
のが望ましいとされている。最新の公衆衛生審議会の厚
生大臣あて答申（第６次改定案・平成１１年６月２８
日）によれば、「飽和脂肪酸（Ｓ），一価不飽和脂肪酸
（Ｍ），多価不飽和脂肪酸（Ｐ）の望ましい摂取割合は
概ね３：４：３を目安とし、 ｎ−６系多価不飽和脂肪
酸とｎ−３系多価不飽和脂肪酸の比は、健康人では４：
１程度を目安とする」と記載されている（表３・脂質所
要量）。しかしながら、第５次改定（平成６年）におい
ては「Ｓ：Ｍ：Ｐ＝１：１．５：１」が望ましいとされ
ていたように、必ずしも最適の脂肪酸バランスが確定し
ているわけでもない。On the other hand, for unsaturated fatty acids, for example,
Side effects due to excessive intake of linoleic acid have been clarified, and it is considered desirable to take saturated fatty acids and unsaturated fatty acids in a well-balanced manner. The latest public health council report to the Minister of Health and Welfare (Sixth Revision, June 28, 1999)
According to J), “a desirable intake ratio of saturated fatty acid (S), monounsaturated fatty acid (M), and polyunsaturated fatty acid (P) is approximately 3: 4: 3, The ratio of polyunsaturated fatty acids to n-3 polyunsaturated fatty acids is 4:
The standard is about 1 ”(Table 3: Required lipid). However, the optimal fatty acid balance is not always determined, as in the fifth revision (1994), "S: M: P = 1: 1.5: 1" is desirable. .
【０００５】以上の如く栄養学的な最適脂肪酸組成につ
いては、今後の研究の成果によって変動することが予想
されるものの、飽和脂肪酸量を低減し、不飽和脂肪酸量
を任意に調整することや、実質的にトランス脂肪酸を含
まない可塑性油脂を製造することに対する要望は高まり
つつある。[0005] As described above, the nutritional optimum fatty acid composition is expected to fluctuate depending on the results of future research. However, it is possible to reduce the amount of saturated fatty acids and arbitrarily adjust the amount of unsaturated fatty acids. There is an increasing demand for producing plastic oils substantially free of trans fatty acids.
【０００６】その試みとして、トランス脂肪酸を含まな
い油脂組成物として、特定の極度硬化油を併用する方法
（特開平９−１４３４９０）や、平成６年の厚生省のガ
イドラインに沿った脂肪酸バランスを考慮した製菓用可
塑性油脂（特開平１１−４６５７）がある。しかしなが
ら、上記の特開平９−１４３４９０はトランス脂肪酸を
含まない可塑性油脂ではあるものの、飽和脂肪酸量を低
減したものではなく、不飽和脂肪酸も全く考慮していな
い。一方、特開平１１−４６５７は脂肪酸バランスを考
慮し、且つ可塑性を付与する技術を開示しているが、目
的とする可塑性の付与に関しての記載は、融点，固体脂
量のみの非常に曖昧な記載であり、唯一例示されている
「パーム油を主原料とする油脂」についても油脂の結晶
性に関する記載はないなど、飽和脂肪酸量を低減した時
に問題となる、可塑性油脂の保存安定性等（油脂結晶の
粗大化や保存中の硬さ等の経時変化による商品性の低
下）の問題に何ら解決を与えるものではない。As an attempt, a method of using a specific extremely hardened oil in combination as a fat or oil composition containing no trans fatty acid (Japanese Patent Application Laid-Open No. 9-143490), or a method of considering a fatty acid balance in accordance with the guidelines of the Ministry of Health and Welfare in 1994. There is a plastic fat for confectionery (JP-A-11-4657). However, although JP-A-9-143490 mentioned above is a plastic fat and oil containing no trans fatty acid, it does not reduce the amount of saturated fatty acid and does not consider unsaturated fatty acid at all. On the other hand, Japanese Patent Application Laid-Open No. 11-4657 discloses a technique for considering the fatty acid balance and imparting plasticity. However, the description regarding the objective imparting of plasticity is a very vague description of only the melting point and the amount of solid fat. There is no description regarding the crystallinity of fats and oils as to the only exemplified "oils and fats using palm oil" as an example. It does not provide any solution to the problem of coarsening of the crystals and the deterioration of the marketability due to a change with time such as hardness during storage.
【０００７】[0007]
【発明が解決しようとする課題】上述のごとく、飽和脂
肪酸量を低減し、不飽和脂肪酸量が任意に調整可能で、
実質的にトランス脂肪酸を含まない可塑性油脂を製造す
ることは、技術的に困難とされてきた。本発明は、これ
ら課題を解決し、好適な可塑性やその他の物性を有する
油脂組成物を提供しようとするものである。As described above, the amount of saturated fatty acids can be reduced and the amount of unsaturated fatty acids can be adjusted arbitrarily.
It has been technically difficult to produce plastic fats that are substantially free of trans fatty acids. An object of the present invention is to solve these problems and provide an oil / fat composition having suitable plasticity and other physical properties.
【０００８】[0008]
【課題を解決するための手段】本発明者らは、問題点を
解決するために各種油脂の結晶挙動に関して鋭意検討を
行った結果、特定の組成を有する高融点油脂が目的の機
能を有することを見いだし、その高融点油脂を用いれ
ば、飽和脂肪酸量を低減しても好適な可塑性を有し、且
つ保存中の状態変化の少ない油脂組成物を得ることが出
来ると考え、本発明を完成するに至った。Means for Solving the Problems The present inventors have conducted intensive studies on the crystal behavior of various fats and oils in order to solve the problems. As a result, it has been found that a high melting point fat and oil having a specific composition has an intended function. It is thought that if the high melting point fat is used, it is possible to obtain a fat composition having suitable plasticity even when the amount of saturated fatty acids is reduced, and having less change in state during storage, and complete the present invention. Reached.
【０００９】即ち、本発明の第１は、構成脂肪酸として
Ｃ２０以上の飽和脂肪酸が５％以上である高融点油脂を
３〜５０％配合し、且つ全油脂中の飽和脂肪酸含量が３
５％以下であり、実質的にトランス脂肪酸を含まないこ
とを特徴とする油脂組成物に関する。That is, a first aspect of the present invention is to mix 3 to 50% of high melting point fats and oils having 5% or more of saturated fatty acids having C20 or more as constituent fatty acids, and to have a saturated fatty acid content in all fats and oils of 3 to 50%.
The present invention relates to a fat or oil composition characterized by being 5% or less and containing substantially no trans fatty acid.
【００１０】好ましい実施態様としては、高融点油脂
が、構成脂肪酸としてＣ２０以上の脂肪酸を５％以上含
有する油脂を極度硬化して得られた極度硬化油であるこ
とを特徴とする油脂組成物に関する。また別の好ましい
実施態様としては、高融点油脂が、構成脂肪酸としてＣ
２０以上の脂肪酸を５％以上含有する油脂を極度硬化し
て得られた極度硬化油と実質的にトランス脂肪酸を含ま
ない他の油脂とのエステル交換油であることを特徴とす
る油脂組成物に関する。さらに別の好ましい実施態様と
しては、高融点油脂が、構成脂肪酸としてＣ２０以上の
脂肪酸を５％以上含有する油脂を極度硬化して得られた
極度硬化油と実質的にトランス脂肪酸を含まない他の油
脂、及びモノグリセライドとのエステル交換油であるこ
とを特徴とする油脂組成物に関する。[0010] In a preferred embodiment, the invention relates to a fat or oil composition characterized in that the high melting point fat or oil is an extremely hardened oil obtained by extremely hardening an oil or fat containing 5% or more of fatty acids having C20 or more as constituent fatty acids. . In another preferred embodiment, the high-melting-point fat or oil contains C
The present invention relates to an oil / fat composition characterized by being a transesterified oil of an extremely hardened oil obtained by extremely hardening an oil or fat containing 5% or more of 20 or more fatty acids with another oil or fat substantially containing no trans fatty acid. . In still another preferred embodiment, the high-melting oil or fat is an extremely hardened oil obtained by extremely hardening an oil or fat containing 5% or more of a fatty acid having C20 or more as a constituent fatty acid, and another oil substantially free of trans fatty acids. The present invention relates to a fat or oil composition characterized by being a transesterified oil with fat or oil and monoglyceride.
【００１１】また別の好ましい実施態様としては、全油
脂中の飽和脂肪酸含量が２０％以下であることを特徴と
する上記油脂組成物に関する。In another preferred embodiment, the present invention relates to the above fat and oil composition, wherein the saturated fatty acid content in the whole fat and oil is 20% or less.
【００１２】本発明の第２は、構成脂肪酸としてＣ２０
以上の飽和脂肪酸を５％以上含有する高融点油脂を３〜
５０％、パーム油を５〜３０％含有し、且つ油脂中の飽
和脂肪酸含量が３５％以下であり、実質的にトランス脂
肪酸を含まないことを特徴とする油脂組成物に関する。The second aspect of the present invention is that C20 is used as a constituent fatty acid.
High melting point fats and oils containing 5% or more of the above saturated fatty acids
The present invention relates to an oil / fat composition containing 50%, 5 to 30% of palm oil, a saturated fatty acid content in the oil / fat of 35% or less, and substantially no trans fatty acid.
【００１３】本発明の第３は、構成脂肪酸としてＣ２０
以上の飽和脂肪酸を５％以上含有する高融点油脂を３〜
５０％、シソ油、エゴマ油、アマニ油から選ばれる１種
以上の油脂を１〜１０％含有し、且つ油脂中の飽和脂肪
酸含量が３５％以下であり、実質的にトランス脂肪酸を
含まないことを特徴とする油脂組成物に関する。The third aspect of the present invention is that C20 is used as a constituent fatty acid.
High melting point fats and oils containing 5% or more of the above saturated fatty acids
50%, containing 1 to 10% of one or more fats and oils selected from perilla oil, perilla oil, and linseed oil, and having a saturated fatty acid content of 35% or less in the fats and oils and substantially no trans fatty acids And a fat and oil composition characterized by the following.
【００１４】本発明の第４は、上記油脂組成物を油中水
型或いは水中油型に乳化した乳化油脂組成物に関する。A fourth aspect of the present invention relates to an emulsified fat / oil composition obtained by emulsifying the above fat / oil composition in a water-in-oil type or an oil-in-water type.
【００１５】[0015]
【発明の実施の形態】以下、本発明を詳細に説明する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
【００１６】本発明の油脂組成物に用いられる高融点油
脂としては、実質的にトランス脂肪酸を含まず、微細な
結晶を維持するような性質を示す油脂であって、長鎖飽
和脂肪酸と他の脂肪酸（例えば中短鎖飽和脂肪酸やシス
不飽和脂肪酸）の組み合わせによるもので、具体的に
は、構成脂肪酸としてＣ２０以上の飽和脂肪酸が５％以
上、好ましくは１０％以上、更に好ましくは２０％以上
である油脂が目的にかなう。Ｃ２０以上の飽和脂肪酸が
５％未満の場合には、本発明の目的を達成することが出
来ない。また本発明の高融点油脂とは、通常、常温で固
体状を示し、その上昇融点は３０℃以上のものが好まし
い。The high melting point fats and oils used in the fat and oil composition of the present invention are fats and oils substantially free of trans fatty acids and exhibiting the property of maintaining fine crystals. It is based on a combination of fatty acids (for example, medium- and short-chain saturated fatty acids and cis unsaturated fatty acids). Specifically, as a constituent fatty acid, a saturated fatty acid having C20 or more is 5% or more, preferably 10% or more, and more preferably 20% or more. The fats and oils that serve the purpose. If the saturated fatty acid having C20 or more is less than 5%, the object of the present invention cannot be achieved. The high melting point fats and oils of the present invention usually show a solid state at normal temperature, and the rising melting point is preferably 30 ° C. or more.
【００１７】また、本発明に用いられる高融点油脂は、
好ましくは、構成脂肪酸としてＣ２０以上の脂肪酸を５
％以上含有する油脂を極度硬化して得られる極度硬化油
であり、具体的には、魚油またはハイエルシン菜種油の
極度硬化油が例示される。ここで言う極度硬化とは、水
素添加によって不飽和脂肪酸を完全に飽和することであ
り、得られる極度硬化油は実質的にトランス脂肪酸を含
まない。更には、本発明に用いられる高融点油脂は、上
記極度硬化油と実質的にトランス脂肪酸を含まない他の
動植物油脂とのエステル交換油、好ましくは中短鎖脂肪
酸に富むヤシ油またはパーム核油とのエステル交換によ
って得たエステル交換油でも好ましい。また、エステル
交換反応に於いて更にモノグリセライドを１〜２０％、
好ましくは１〜１０％併用して得られる、ジグリセライ
ド含量の高いエステル交換油であっても、本発明の高融
点油脂として更に好適である。The high melting point fat used in the present invention is:
Preferably, a fatty acid of C20 or more is used as a constituent fatty acid.
% Or more, which is an extremely hardened oil obtained by extremely hardening an oil or fat containing not less than 10% by weight, and specifically, an extremely hardened oil such as fish oil or Hyersin rapeseed oil. The term “extremely hardened” as used herein means that the unsaturated fatty acid is completely saturated by hydrogenation, and the obtained extremely hardened oil contains substantially no trans fatty acid. Further, the high melting point fat used in the present invention is a transesterified oil of the above-mentioned extremely hardened oil and other animal or vegetable fats and oils substantially free of trans fatty acids, preferably coconut oil or palm kernel oil rich in medium and short chain fatty acids. The transesterified oil obtained by the transesterification with is also preferable. Further, in the transesterification reaction, monoglyceride is further added by 1 to 20%,
Even a transesterified oil having a high diglyceride content, which is preferably obtained in combination with 1 to 10%, is more suitable as the high melting point fat of the present invention.
【００１８】本発明に用いられる高融点油脂を得る方法
としては特に限定されないが、通常用いられる水素添加
反応とエステル交換反応を基本とする次に述べるような
製造方法により得るのが好適である。The method for obtaining the high melting point oil / fat used in the present invention is not particularly limited, but is preferably obtained by the following production method based on hydrogenation reaction and transesterification reaction which are usually used.
【００１９】即ち、Ｃ２０以上の不飽和脂肪酸に富む油
脂（例えば、魚油またはハイエルシン菜種油等の十字科
油）を単独、或いは他の油脂と混合し、水素添加反応に
より可及的に沃素価（Ｉ．Ｖ．）を低くした油脂、所謂
極度硬化油を得る。That is, fats and oils rich in unsaturated fatty acids having C20 or more (for example, cruciform oils such as fish oil or Hyersin rapeseed oil) alone or mixed with other fats and oils are subjected to hydrogenation reaction to the extent possible to obtain an iodine value (I). .V.), A so-called extremely hardened oil.
【００２０】また、これらの極度硬化油と実質的にトラ
ンス脂肪酸を含まない他の油脂（例えば、大豆油、菜種
油、コーン油、オリーブ油、紅花油、綿実油、パーム
油、パーム分別油、魚油、牛脂、ラード、或いはＣ１４
以下の脂肪酸に富むヤシ油、パーム核油、クヘア油等）
とエステル交換しても良く、更に好ましくはこれらの反
応に於いて、モノグリセライドを原料の一つとして用い
ることで更に発明の効果を高めることが出来る。前記、
エステル交換反応は、通常用いられるナトリウムメチラ
ート等のアルカリ金属系触媒を用いる反応であっても、
リパーゼを用いる酵素的な反応であっても良い。反応後
に残る脂肪酸の除去には、減圧スチーミングや分子蒸留
器を用いることが出来る。[0020] These extremely hardened oils and other fats and oils substantially free of trans fatty acids (eg, soybean oil, rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, palm oil, palm fractionated oil, fish oil, beef tallow) , Lard or C14
Palm oil, palm kernel oil, khair oil, etc. rich in the following fatty acids)
The effect of the invention can be further enhanced by using monoglyceride as one of the raw materials in these reactions. Said,
The transesterification reaction is a reaction using an alkali metal catalyst such as sodium methylate which is usually used,
It may be an enzymatic reaction using lipase. Vacuum steaming or a molecular still can be used to remove fatty acids remaining after the reaction.
【００２１】本発明の油脂組成物は、この様にして得ら
れた高融点油脂を、単独または混合して、３〜５０％、
好ましくは５〜３０％配合する油脂組成物であり、全油
脂中の構成脂肪酸としての飽和脂肪酸含量は３５％以
下、好ましくは２０％以下である。高融点油脂の含有量
が３％未満であると可塑性の付与などの効果が低く、５
０％を越えると全油脂中の飽和脂肪酸含量を３５％以下
に調整するのが困難となる。The oil / fat composition of the present invention is obtained by mixing the high melting point oil / fat thus obtained alone or in a mixture of 3 to 50%,
It is preferably a fat or oil composition containing 5 to 30%, and the saturated fatty acid content as a constituent fatty acid in the whole fat or oil is 35% or less, preferably 20% or less. If the content of the high melting point fat is less than 3%, the effect of imparting plasticity is low, and
If it exceeds 0%, it becomes difficult to adjust the saturated fatty acid content in the whole fat or oil to 35% or less.
【００２２】本発明の油脂組成物に用いられる高融点油
脂以外の油脂としては特に限定はされないが、所望の脂
肪酸バランス、例えば、飽和脂肪酸（Ｓ）：一価不飽和
脂肪酸（Ｍ）：多価不飽和脂肪酸（Ｐ）＝３：４：３程
度、 ｎ−６系多価不飽和脂肪酸：ｎ−３系多価不飽和
脂肪酸＝４：１程度となるように天然の動植物油脂を組
み合わせて使用することが出来る。例えば、ｎ−６系多
価不飽和脂肪酸を多く含有しているサフラワー油、月見
草油、ヒマワリ油、コーン油、綿実油、大豆油、ゴマ
油、米糠油、菜種油等の植物油、ｎ−３系多価不飽和脂
肪酸を多く含有しているシソ油、エゴマ油、アマニ油等
の植物油、イワシ油等の魚油、飽和脂肪酸を多く含有し
ているパーム油、パーム核油、ヤシ油等の植物油、牛
脂、ラード、鶏油等の動物油脂から選ばれる油脂を適量
ずつ配合することによって得られる。また、これらの油
脂を含み他の油脂とエステル交換を行って得られた油脂
についても使用することが出来る。The fats and oils other than the high melting point fats and oils used in the fat and oil composition of the present invention are not particularly limited, but a desired fatty acid balance, for example, saturated fatty acid (S): monounsaturated fatty acid (M): polyvalent Unsaturated fatty acid (P) = approximately 3: 4: 3, n-6 polyunsaturated fatty acid: n-3 polyunsaturated fatty acid = approximately 4: 1 used in combination with natural animal and vegetable fats and oils You can do it. For example, vegetable oils such as safflower oil, evening primrose oil, sunflower oil, corn oil, cottonseed oil, soybean oil, sesame oil, rice bran oil, rapeseed oil, etc., which contain a large amount of n-6 polyunsaturated fatty acids, Vegetable oils such as perilla oil, perilla oil, linseed oil, etc., which contain a large amount of polyunsaturated fatty acids, fish oils, such as sardine oil, vegetable oils, such as palm oil, palm kernel oil, coconut oil, etc., which contain a large amount of saturated fatty acids, and tallow , Lard, chicken oil and other animal fats and oils. Further, oils and fats containing these oils and fats and obtained by transesterification with other oils and fats can also be used.
【００２３】従来、パーム油を配合した製品は、これま
で結晶の粗大化等による品質劣化が問題とされていた
が、本発明の高融点油脂との併用により、その欠点が解
消され何ら問題なく配合することが出来るという大きな
利点を有する。Conventionally, products containing palm oil have been problematic in terms of quality deterioration due to coarsening of crystals and the like. However, when used in combination with the high melting point fat of the present invention, the disadvantages are eliminated and no problem occurs. It has the great advantage that it can be blended.
【００２４】各種製品に用いられる本発明の油脂組成物
の種類および使用量は、製品に要求される個々の物性、
使用温度域等の諸条件を考慮して決定され、その種類お
よび添加量を調整することによって、稠度や融点等の特
性をコントロールする事が出来る。また、製品（例え
ば、マーガリン、ショートニング）として要求される物
性に応じて、分別処理を行っても良い。分別処理を行う
場合は、無溶剤分別法、ｎ−ヘキサンまたはアセトン等
の有機溶媒を用いる方法、または界面活性剤水溶液を用
いる方法のいずれでも良い。The type and amount of the oil and fat composition of the present invention used for various products are determined according to individual physical properties required for the product,
It is determined in consideration of various conditions such as a use temperature range, and characteristics such as consistency and melting point can be controlled by adjusting the type and the amount of addition. Separation processing may be performed according to physical properties required as a product (for example, margarine or shortening). When performing the separation treatment, any of a solvent-free separation method, a method using an organic solvent such as n-hexane or acetone, and a method using an aqueous surfactant solution may be used.
【００２５】さらに、本発明の油脂組成物を用いて、油
中水型或いは水中油型の乳化油脂組成物を製造する場
合、通常用いられる乳化剤、例えばレシチン、グリセリ
ン脂肪酸エステル、ショ糖脂肪酸エステル等を用いても
良いが、本発明の油脂組成物に於いては、高融点油脂と
して微細な結晶を維持する油脂を用いているため、特開
平１０−２９５２７１に記載の如く、乳化剤無添加のエ
マルションとすることも可能である。また、より効果を
完全なものとする為に、水相および油相にキサンタンガ
ム、カラギーナン、ファーセラン、アルギン酸塩、寒
天、ペクチン、グアーガム、カラヤガム、タマリンドガ
ム、タラガム、カゼインソーダ、カルボキシメチルセル
ロース、ローカストビーンガム、アラビアガム、ガムエ
レミ、ガムカナダ、ガムダマール等の増粘剤を添加、併
用しても良いし、更に栄養強化を目的とした各種ビタミ
ン類例えば、ビタミンＡ，Ｄ，Ｅ等を添加、併用しても
良いし、呈味剤としての各種香料、乳関連物質、例えば
全脂粉乳、脱脂粉乳、発酵乳、各種塩類、乳脂肪等を添
加、併用しても良い。また、上記以外の原材料として
は、通常の油中水型乳化油脂組成物や水中油型乳化油脂
組成物に使用される酸化防止剤、着色剤等が全て使用可
能である。Further, when a water-in-oil or oil-in-water type emulsified oil / fat composition is produced using the oil / fat composition of the present invention, commonly used emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester and the like are used. However, since the oil and fat composition of the present invention uses an oil and fat that maintains fine crystals as the high melting point oil and fat, as described in JP-A-10-295271, an emulsion without an emulsifier is used. It is also possible to use For more complete effects, add xanthan gum, carrageenan, furcellan, alginate, agar, pectin, guar gum, karaya gum, tamarind gum, tara gum, casein soda, carboxymethyl cellulose, locust bean gum to complete the effect. And gums such as gum arabic, gum elemy, gum Canada, and gum damar may be added or used in combination, or various vitamins for enhancing nutrition such as vitamins A, D, and E may be added and used in combination. Alternatively, various flavors and milk-related substances as flavoring agents, for example, whole milk powder, skim milk powder, fermented milk, various salts, milk fat, and the like may be added and used in combination. In addition, as raw materials other than the above, all antioxidants, coloring agents, and the like used in ordinary water-in-oil type emulsified fats and oils compositions and oil-in-water type emulsified fats and oils compositions can be used.
【００２６】[0026]
【実施例】次に実施例を挙げて本発明を具体的に説明す
るが、これらの実施例は本発明を制限するものではな
い。尚、以下の記載に於いて「部」、「％」は全て「重
量部」、「重量％」を意味する。Next, the present invention will be described in detail with reference to examples, but these examples do not limit the present invention. In the following description, "parts" and "%" all mean "parts by weight" and "% by weight".
【００２７】（実施例１）ハイエルシンナタネ油を常法
により極度硬化し、油脂Ａを得た。油脂ＡのＣ２０以上
の飽和脂肪酸含量は５８．１％であった。(Example 1) Oil of high oil rapeseed was extremely hardened by an ordinary method to obtain fat A. Fats A had a saturated fatty acid content of C20 or higher of 58.1%.
【００２８】（実施例２）実施例１の油脂Ａ５０部、ヤ
シ油５０部の混合油を、油脂に対して０．１％のナトリ
ウムメチラートを触媒とし、８０℃で３０分間エステル
交換反応を行い油脂Ｂを得た。油脂ＢのＣ２０以上の飽
和脂肪酸含量は２９．０％であった。(Example 2) A mixed oil of 50 parts of oil A in Example 1 and 50 parts of coconut oil was subjected to a transesterification reaction at 80 ° C. for 30 minutes using 0.1% sodium methylate as a catalyst. Performed to obtain fat B. The fatty acid B had a saturated fatty acid content of C20 or higher of 29.0%.
【００２９】（実施例３）実施例１の油脂Ａ５０部、ナ
タネ油４５部、グリセリンモノ脂肪酸エステル（商品
名：エマルジーＭＳ、理研ビタミン株式会社製）５部を
用い、実施例２と同様の条件でエステル交換して油脂Ｃ
を得た。油脂ＣのＣ２０以上の飽和脂肪酸含量は２８．
９％であった。Example 3 The same conditions as in Example 2 were used except that 50 parts of the oil and fat A of Example 1, 45 parts of rapeseed oil, and 5 parts of glycerin monofatty acid ester (trade name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) were used. Transesterify with oil and fat C
I got Fatty oil C has a saturated fatty acid content of at least C20 of 28 or more.
9%.
【００３０】（実施例４）実施例１の油脂Ａ２５部、ナ
タネ油５０部、パーム油２５部を用い、実施例２と同様
の条件でエステル交換して油脂Ｄを得た。油脂ＤのＣ２
０以上の飽和脂肪酸含量は１５．０％であった。Example 4 Using 25 parts of the oil and fat A of Example 1, 50 parts of rapeseed oil and 25 parts of palm oil, transesterification was carried out under the same conditions as in Example 2 to obtain an oil and fat D. Fat D2 C2
The saturated fatty acid content of 0 or more was 15.0%.
【００３１】（比較例１）パーム油を常法により極度硬
化して、油脂Ｅを得た。油脂ＥのＣ２０以上の飽和脂肪
酸含量は０．４％であった。(Comparative Example 1) Palm oil was extremely hardened by a conventional method to obtain a fat E. Fats and oils E had a saturated fatty acid content of C20 or higher of 0.4%.
【００３２】（比較例２）比較例１の油脂Ｅ５０部、ヤ
シ油５０部を用い、実施例２と同様の条件でエステル交
換して油脂Ｆを得た。油脂ＦのＣ２０以上の飽和脂肪酸
含量は０．３％であった。(Comparative Example 2) Using 50 parts of oil and fat E of Comparative Example 1 and 50 parts of coconut oil, transesterification was carried out under the same conditions as in Example 2 to obtain oil and fat F. Fat and oil F had a saturated fatty acid content of C20 or higher of 0.3%.
【００３３】（実施例５）実施例１〜４で得られた油脂
Ａ〜Ｄと他の油脂を用いて、油脂組成物Ｎｏ．１〜１１
を作製した。その配合比と、得られた油脂組成物の飽和
脂肪酸含量、脂肪酸バランス（飽和脂肪酸（Ｓ）：一価
不飽和脂肪酸（Ｍ）：多価不飽和脂肪酸（Ｐ）比（ＳＭ
Ｐ比）、ｎ−６系多価不飽和脂肪酸：ｎ−３系多価不飽
和脂肪酸比（ｎ６／ｎ３））を表１に示す。Example 5 Using the fats and oils A to D obtained in Examples 1 to 4 and other fats and oils, the 1 to 11
Was prepared. The mixing ratio, the saturated fatty acid content and the fatty acid balance of the obtained fat composition (saturated fatty acid (S): monounsaturated fatty acid (M): polyunsaturated fatty acid (P) ratio (SM
P ratio) and n-6 polyunsaturated fatty acid: n-3 polyunsaturated fatty acid ratio (n6 / n3) are shown in Table 1.
【００３４】[0034]
【表１】 （実施例６） ＜油相の調整＞実施例５で得られた油脂組成物（Ｎｏ．
１〜１１）１００部に、グリセリンモノ脂肪酸エステル
（商品名：エマルジーＭＳ、理研ビタミン株式会社製）
０．２部、レシチン０．２部を添加し、６０℃に加熱溶
解した。[Table 1] (Example 6) <Adjustment of oil phase> The oil and fat composition obtained in Example 5 (No.
1 to 11) 100 parts of glycerin mono fatty acid ester (trade name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd.)
0.2 parts and 0.2 parts of lecithin were added and dissolved by heating at 60 ° C.
【００３５】＜マーガリンの作成＞それぞれ調整された
油相部８３．５％に、撹拌しながら水１６．５％を添加
し、２０分間乳化を行った後、コンビネーターで冷却捏
和して、マーガリン（Ｎｏ．１〜１１）を作成した。<Preparation of Margarine> 16.5% of water was added to 83.5% of the oil phase portion adjusted with stirring and emulsified for 20 minutes, followed by cooling and kneading with a combinator. Margarine (Nos. 1 to 11) was prepared.
【００３６】＜評価＞実施例５の油脂組成物から得られ
たマーガリン（Ｎｏ．１〜１１）のキメ、ツヤ、ノビ等
の組織状態は非常に良好であり、３ヶ月冷蔵保管後に於
いても品質に変化は見られなかった。中でも油脂組成物
Ｎｏ．１０及び１１から得られたマーガリンＮｏ．１０
及び１１は、多量の液体脂を含むにもかかわらず、油浸
も全くないばかりか良好な可塑性を示した。<Evaluation> The margarine (Nos. 1 to 11) obtained from the oil / fat composition of Example 5 had a very good texture such as texture, luster and nobby, and even after refrigerated storage for 3 months. There was no change in quality. Above all, the oil and fat composition No. 10 and 11 obtained from Margarine Nos. 10
And 11 showed good plasticity as well as no oil immersion, despite containing a large amount of liquid fat.
【００３７】（比較例３）比較例１、２で得られた油脂
Ｅ、Ｆと他の油脂を用いて、油脂組成物Ｎｏ．１２〜１
４を作製した。その配合比と、得られた油脂組成物の飽
和脂肪酸含量、脂肪酸バランス（ＳＭＰ比、ｎ６／ｎ
３）を表２に示す。Comparative Example 3 Using the fats and oils E and F obtained in Comparative Examples 1 and 2, and other fats and oils, 12-1
4 was produced. The compounding ratio, the saturated fatty acid content of the obtained fat and oil composition, and the fatty acid balance (SMP ratio, n6 / n
3) is shown in Table 2.
【００３８】[0038]
【表２】 （比較例４）＜油相の調整＞比較例３で得られた油脂組
成物（Ｎｏ．１２〜１４）１００部に、グリセリンモノ
脂肪酸エステル（商品名：エマルジーＭＳ、理研ビタミ
ン株式会社製）０．２部、レシチン０．２部を添加し、
６０℃に加熱溶解した。[Table 2] (Comparative Example 4) <Adjustment of oil phase> Glycerin monofatty acid ester (trade name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) was added to 100 parts of the oil / fat composition (Nos. 12 to 14) obtained in Comparative Example 3. .2 parts, 0.2 parts of lecithin,
The mixture was dissolved by heating to 60 ° C.
【００３９】＜マーガリンの作成＞それぞれ調整された
油相部８３．５％に、撹拌しながら水１６．５％を添加
し、２０分間乳化を行った後、コンビネーターで冷却捏
和してマーガリンＮｏ．１２〜１４を作成した。<Preparation of margarine> 16.5% of water was added to 83.5% of the oil phase portion adjusted with stirring, emulsified for 20 minutes, and then cooled and kneaded with a combinator to obtain margarine. No. 12 to 14 were created.
【００４０】＜評価＞比較例３の油脂組成物から得られ
たマーガリン（Ｎｏ．１２〜１４）のキメ、ツヤ、ノビ
等の組織状態は、実施例６で得られたマーガリンに比べ
て大きく劣っていた。また、３ヶ月冷蔵保管後に於い
て、パーム油を用いたマーガリンＮｏ．１２は結晶の粗
大化によって組織状態が著しく悪化していた。更に、多
量の液体脂を含むマーガリンＮｏ．１４には油浸が確認
された。<Evaluation> The margarine (Nos. 12 to 14) obtained from the oil / fat composition of Comparative Example 3 was much inferior in texture, texture, gloss, and the like to the margarine obtained in Example 6. I was In addition, after refrigerated storage for 3 months, Margarine No. In No. 12, the texture state was remarkably deteriorated due to the coarsening of the crystal. Furthermore, the margarine No. containing a large amount of liquid fat. 14 was confirmed to have oil immersion.
【００４１】（実施例７） ＜パンの製造＞マーガリンＮｏ．３及び１０を用いて、
表３に示すような配合及び図１に示すような製パン工程
及び条件で、中種法によりパンを作成した。(Example 7) <Manufacture of bread> Using 3 and 10,
Bread was prepared by the medium seed method using the composition shown in Table 3 and the bread making process and conditions shown in FIG.
【００４２】[0042]
【表３】 ＜評価＞製造時の生地状態及び、焼成後におけるパンの
キメ、マク等の内層状態も良好であり、得られたパン
は、食感においても口溶け性が良好であった。また、マ
ーガリンＮｏ．１０は多量の液体脂を含むにもかかわら
ず、ミキシング時の液油のしみ出しや生地のべたつきも
全くなかった。[Table 3] <Evaluation> The state of the dough at the time of production and the state of the inner layer such as texture and mace of the bread after baking were also good, and the obtained bread had good mouth-melting properties in terms of texture. In addition, Margarine No. Although No. 10 contained a large amount of liquid fat, there was no exudation of liquid oil and no stickiness of the dough at the time of mixing.
【００４３】（実施例８）薄力粉１００部、マーガリン
Ｎｏ．５ ３５部、上白糖４０部、全卵５部、塩０．５
部及び水１８部からなる配合でビスケットを作成した。
ビスケット製造時の練り込み性等の作業性は非常に良好
であった。Example 8 100 parts of flour, margarine No. 5 35 parts, upper sugar 40 parts, whole egg 5 parts, salt 0.5
A biscuit was prepared with a composition consisting of 1 part and 18 parts of water.
Workability such as kneading property during biscuit production was very good.
【００４４】（実施例９） ＜油相の調整＞実施例５の油脂組成物Ｎｏ．５ ３０部
を７０℃に加温溶解後、レシチン０．１部及びポリグリ
セリン脂肪酸エステル０．１部を順次溶解して油相部を
作成した。(Example 9) <Adjustment of oil phase> After heating and dissolving 530 parts at 70 ° C., 0.1 part of lecithin and 0.1 part of polyglycerin fatty acid ester were sequentially dissolved to prepare an oil phase.
【００４５】＜水相の調整＞アルブミン態タンパク質１
部、脱脂乳６０部を５０℃まで加温し、ショ糖脂肪酸エ
ステル０．１部及びグラニュー糖１０部を添加して水相
部を調整した。<Adjustment of aqueous phase> Albumin protein 1
And 60 parts of skim milk were heated to 50 ° C., and 0.1 part of sucrose fatty acid ester and 10 parts of granulated sugar were added to adjust the aqueous phase.
【００４６】＜水中油型乳化物の作成＞調整した水相部
と油相部を予備乳化した後、ＵＨＴ殺菌機にて１４５℃
で４秒間殺菌した。次いで真空冷却した後、均質化機に
より９０kg／cm2の圧力で均質化し更に１０℃までプレ
ート冷却してクリームを得た。<Preparation of Oil-in-Water Emulsion> The prepared aqueous phase and oil phase were pre-emulsified and then 145 ° C. in a UHT sterilizer.
For 4 seconds. Then, the mixture was cooled under vacuum, homogenized with a homogenizer at a pressure of 90 kg / cm 2 , and further cooled with a plate to 10 ° C. to obtain a cream.
【００４７】＜ムースの作成＞水５１部、グラニュー糖
１３部、異性化糖１０部及びゲル化剤１部を９０℃に加
温溶解後、クリーム１５部及びヨーグルト１０部を混合
した。次いで、クエン酸によりｐＨ４．０に調整した後
カップに充填し、８５℃２０分殺菌後冷却した。得られ
たムースの風味、食感とも非常に良好であった。<Preparation of Mousse> 51 parts of water, 13 parts of granulated sugar, 10 parts of isomerized sugar and 1 part of a gelling agent were heated and dissolved at 90 ° C., and then 15 parts of cream and 10 parts of yogurt were mixed. Next, after adjusting the pH to 4.0 with citric acid, the mixture was filled in a cup, sterilized at 85 ° C. for 20 minutes, and cooled. The flavor and texture of the resulting mousse were very good.
【００４８】[0048]
【発明の効果】本発明の油脂組成物は、飽和脂肪酸含有
量が低く不飽和脂肪酸に富み、且つ実質的にトランス酸
を含まず、製菓・製パン用油脂として優れた可塑性を有
している。しかも、多量の液体脂を含有するにもかかわ
らず、パーム油を配合しても結晶の粗大化等による品質
劣化がないという大きな利点を有する。更には、必要と
される脂肪酸バランスに調整することが容易であり、栄
養学的にバランスの良い油脂製品を提供することができ
る。The fat and oil composition of the present invention has a low content of saturated fatty acids, is rich in unsaturated fatty acids, contains substantially no trans acid, and has excellent plasticity as fat for confectionery and baking. . In addition, despite the fact that it contains a large amount of liquid fat, there is a great advantage in that even if palm oil is blended, there is no quality deterioration due to coarsening of crystals and the like. Furthermore, it is easy to adjust to the required fatty acid balance, and it is possible to provide a nutritionally well-balanced oil and fat product.
【図１】 実施例７における製パン工程及び条件を示す
図である。FIG. 1 is a view showing bread making steps and conditions in Example 7.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ｃ１１Ｃ 3/12 Ａ２１Ｄ 2/16 // Ａ２１Ｄ 2/16 13/00 13/00 13/08 13/08 Ａ２３Ｌ 1/19 Ａ２３Ｌ 1/19 Ａ２３Ｄ 9/00 ５１６ Ｆターム(参考） 4B025 LB20 LG11 LG15 LG16 4B026 DC05 DG01 DG02 DH01 DH03 DH05 DX02 DX04 DX05 4B032 DB01 DB21 DK18 DL20 4H059 BA33 BA34 BB02 BB03 BB07 BC03 BC13 CA34 CA35 DA02 DA24 EA11 EA40 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification symbol FI Theme coat ゛ (Reference) C11C 3/12 A21D 2/16 // A21D 2/16 13/00 13/00 13/08 13/08 A23L 1/19 A23L 1/19 A23D 9/00 516 F-term (Reference) 4B025 LB20 LG11 LG15 LG16 4B026 DC05 DG01 DG02 DH01 DH03 DH05 DX02 DX04 DX05 4B032 DB01 DB21 DK18 DL20 4H059 BA33 BA34 BB02 BB03 BB07 BC03 DA02 EA40
Claims (9)
酸が５％以上である高融点油脂を３〜５０％配合し、且
つ全油脂中の飽和脂肪酸含量が３５％以下であり、実質
的にトランス脂肪酸を含まないことを特徴とする油脂組
成物。1. Fatty oils having a high melting point of 5% or more of a saturated fatty acid of C20 or more as a constituent fatty acid are blended in an amount of 3 to 50%, and a saturated fatty acid content in all the fats and oils is 35% or less, and substantially trans fatty acids are contained. An oil-and-fat composition characterized by not containing.
以上の脂肪酸を５％以上含有する油脂を極度硬化して得
られた極度硬化油であることを特徴とする請求項１記載
の油脂組成物。2. A high melting point fat or oil comprising C20 as a constituent fatty acid.
The fat or oil composition according to claim 1, wherein the fat or oil composition is an extremely hardened oil obtained by extremely hardening an oil or fat containing 5% or more of the above fatty acids.
以上の脂肪酸を５％以上含有する油脂を極度硬化して得
られた極度硬化油と、実質的にトランス脂肪酸を含まな
い他の油脂とのエステル交換により得られたものである
ことを特徴とする請求項１記載の油脂組成物。3. The high-melting-point fat or oil contains C20 as a constituent fatty acid.
It is obtained by transesterification between an extremely hardened oil obtained by extremely hardening an oil or fat containing the above fatty acid of 5% or more and another oil or fat substantially not containing a trans fatty acid. The fat and oil composition according to claim 1.
以上の脂肪酸を５％以上含有する油脂を極度硬化して得
られた極度硬化油と、実質的にトランス脂肪酸を含まな
い他の油脂、およびモノグリセライドとのエステル交換
により得られたものであることを特徴とする請求項１の
油脂組成物。4. A high melting point fat or oil comprising C20 as a constituent fatty acid.
Extremely hardened oil obtained by extremely hardening an oil or fat containing 5% or more of the above fatty acid, another oil or fat substantially free of trans fatty acid, and one obtained by transesterification with monoglyceride. The fat and oil composition according to claim 1, characterized in that:
であることを特徴とする請求項１〜４記載の油脂組成
物。5. The fat / oil composition according to claim 1, wherein the saturated fatty acid content in the whole fat / oil is 20% or less.
徴とする請求項１〜５記載の油脂組成物。6. The fat or oil composition according to claim 1, which contains 5 to 30% of palm oil.
る１種以上の油脂を１〜１０％含有することを特徴とす
る請求項１〜６記載の油脂組成物。7. The oil or fat composition according to claim 1, wherein the oil and fat composition contains 1 to 10% of one or more oils and fats selected from perilla oil, perilla oil, and linseed oil.
し、油中水型に乳化してなることを特徴とする乳化油脂
組成物。8. An emulsified oil / fat composition comprising the oil / fat composition according to claim 1 as an oil phase and emulsified in a water-in-oil type.
し、水中油型に乳化してなることを特徴とする乳化油脂
組成物。9. An emulsified oil / fat composition comprising the oil / fat composition according to claim 1 as an oil phase and emulsified in an oil-in-water type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32711099A JP2001139983A (en) | 1999-11-17 | 1999-11-17 | Oil and fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32711099A JP2001139983A (en) | 1999-11-17 | 1999-11-17 | Oil and fat composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001139983A true JP2001139983A (en) | 2001-05-22 |
Family
ID=18195415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP32711099A Pending JP2001139983A (en) | 1999-11-17 | 1999-11-17 | Oil and fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001139983A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003003195A (en) * | 2001-06-22 | 2003-01-08 | Asahi Denka Kogyo Kk | Ester-exchanged fat and oil composition |
| WO2005104863A1 (en) * | 2004-04-28 | 2005-11-10 | Kao Corporation | Fat composition |
| JP2005336471A (en) * | 2004-04-28 | 2005-12-08 | Kao Corp | Oil and fat composition |
| JP2006006161A (en) * | 2004-06-24 | 2006-01-12 | Miyoshi Oil & Fat Co Ltd | Oil and fat composition for bread |
| JP2008113611A (en) * | 2006-11-06 | 2008-05-22 | Fuji Oil Co Ltd | Fat and oil composition kneaded with bread dough |
| JP2009000090A (en) * | 2007-06-25 | 2009-01-08 | Nof Corp | Oil and fat composition for buttercream |
| JP2009284869A (en) * | 2008-05-30 | 2009-12-10 | Taiyo Yushi Kk | Oil-in-water emulsified oil-and-fat composition for whipped-cream |
| JP2009297033A (en) * | 2001-11-06 | 2009-12-24 | Kao Corp | Triglyceride compositions |
| JP2010233547A (en) * | 2009-03-31 | 2010-10-21 | Fuji Oil Co Ltd | Roll-in plastic water-in-oil emulsion, and pastry food product using the same |
| JP2011041513A (en) * | 2009-08-21 | 2011-03-03 | Zenkoku Nogyo Kyodo Kumiai Rengokai | Method for producing poultry egg free from trans fatty acid |
| US8206772B2 (en) | 2007-11-08 | 2012-06-26 | Kraft Foods Global Brands Llc | Structured lipid compositions and methods of formulation thereof |
| US8486478B2 (en) | 2007-11-08 | 2013-07-16 | International Great Brands LLC | Structured lipid compositions |
| WO2020195020A1 (en) * | 2019-03-25 | 2020-10-01 | 不二製油グループ本社株式会社 | Plastic oil-and-fat composition for making bread |
| US11178885B2 (en) | 2016-02-22 | 2021-11-23 | Fuji Oil Holdings Inc. | Transesterified oil and plastic oil/fat composition using same as hardstock |
| WO2022065414A1 (en) * | 2020-09-25 | 2022-03-31 | 不二製油グループ本社株式会社 | Randomly transesterified oil and plastic oil-and-fat composition using same as hard stock |
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| JP2003003195A (en) * | 2001-06-22 | 2003-01-08 | Asahi Denka Kogyo Kk | Ester-exchanged fat and oil composition |
| JP2009297033A (en) * | 2001-11-06 | 2009-12-24 | Kao Corp | Triglyceride compositions |
| JP4667518B2 (en) * | 2001-11-06 | 2011-04-13 | 花王株式会社 | Triglyceride composition |
| WO2005104863A1 (en) * | 2004-04-28 | 2005-11-10 | Kao Corporation | Fat composition |
| JP2005336471A (en) * | 2004-04-28 | 2005-12-08 | Kao Corp | Oil and fat composition |
| US7838060B2 (en) | 2004-04-28 | 2010-11-23 | Kao Corporation | Fat composition |
| JP2006006161A (en) * | 2004-06-24 | 2006-01-12 | Miyoshi Oil & Fat Co Ltd | Oil and fat composition for bread |
| JP2008113611A (en) * | 2006-11-06 | 2008-05-22 | Fuji Oil Co Ltd | Fat and oil composition kneaded with bread dough |
| JP2009000090A (en) * | 2007-06-25 | 2009-01-08 | Nof Corp | Oil and fat composition for buttercream |
| US8911813B2 (en) | 2007-11-08 | 2014-12-16 | Intercontinental Great Brands Llc | Structured lipid compositions |
| US8206772B2 (en) | 2007-11-08 | 2012-06-26 | Kraft Foods Global Brands Llc | Structured lipid compositions and methods of formulation thereof |
| US8486478B2 (en) | 2007-11-08 | 2013-07-16 | International Great Brands LLC | Structured lipid compositions |
| JP2009284869A (en) * | 2008-05-30 | 2009-12-10 | Taiyo Yushi Kk | Oil-in-water emulsified oil-and-fat composition for whipped-cream |
| JP2010233547A (en) * | 2009-03-31 | 2010-10-21 | Fuji Oil Co Ltd | Roll-in plastic water-in-oil emulsion, and pastry food product using the same |
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| WO2020195020A1 (en) * | 2019-03-25 | 2020-10-01 | 不二製油グループ本社株式会社 | Plastic oil-and-fat composition for making bread |
| JP6822614B1 (en) * | 2019-03-25 | 2021-01-27 | 不二製油株式会社 | Plastic fat composition for bread making |
| WO2022065414A1 (en) * | 2020-09-25 | 2022-03-31 | 不二製油グループ本社株式会社 | Randomly transesterified oil and plastic oil-and-fat composition using same as hard stock |
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