JP2002017256A - Oil and fat composition for foamable oil-in-water emulsified fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a foamable oil-in-water emulsified fat causing good meltability in the mouth and heat-resistant shape retainability compatible with each other, and also having excellent whippability and emulsion stability, and to obtain an oil and fat composition for obtaining the above foamable oil-in- water emulsified fat. SOLUTION: This oil and fat composition for foamable oil-in-water emulsified fat comprises 25 wt.% of a triglyceride (CN50) having a total carbon atom number of 50, and 20-50 wt.% of another triglyceride (CN52) having a total carbon atom number of 52.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foamable oil-in-water emulsified fat / oil composition and a foamable oil-in-water emulsified fat containing the same.

[0002]

2. Description of the Related Art In a whipped cream, the good dissolution in the mouth and the cooling sensation are incompatible with the heat-resistant shape retention and the heat-resistant water separation stability. In order to balance these, conventional whipped cream uses SFC
Although lauric fats and oils with a sharp (solid fat content index) are used, when used in a large amount, the cream after whipping tends to harden over time, and the emulsion tends to harden. There were disadvantages.

[0003] Therefore, a method has been proposed to improve the above-mentioned disadvantages by using a lauric fat and SUS type triglyceride in combination (Japanese Patent No. 268920). However, this method is inadequate in terms of achieving both good melting in the mouth and good heat-resistant shape retention, and has not been satisfactory.

Accordingly, an object of the present invention is to provide a foamable oil-in-water type emulsified fat which has both good melting properties in the mouth and good heat-resistant shape retention, and has good whipping properties and emulsion stability. An object of the present invention is to provide a foamable oil-in-water type emulsified fat / oil composition for obtaining an oil-type emulsified fat.

[0005]

According to the present invention, a total carbon number of 50 is provided.
30 to 50% by weight of triglyceride (CN50) and 20 to 50% of triglyceride (CN52) having 52 carbon atoms in total.
An object of the present invention is to provide a foamable oil-in-water emulsified fat / oil composition containing 1% by weight of a foamable oil-in-water emulsified fat.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The foamable oil-in-water emulsified fat composition of the present invention and the foamable oil-in-water emulsified fat containing the same will be described in detail below.

[0007] The foamable oil-in-water type emulsified fat / oil composition of the present invention contains triglyceride (CN50) having 50 carbon atoms in total.
0 to 50% by weight, preferably 32 to 45% by weight of CN50, more preferably 32 to 43% by weight of CN50.

The foamable oil-in-water type emulsified fat / oil composition of the present invention comprises a triglyceride having a total carbon number of 52 (CN5
2) from 20 to 50% by weight, preferably CN52 from 22 to
It contains 45% by weight, more preferably 25 to 40% by weight of CN52.

In the foamable oil-in-water type emulsified fat composition for oil-in-water emulsified fat, if the content of CN50 is not 30 to 50% by weight and the content of CN52 is not 20 to 50% by weight, the whipping properties and the emulsion stability are poor. Or a foamable oil-in-water emulsified fat / oil composition having poor texture such as dissolution in the mouth.

In the present invention, the content of CN50 in the foamable oil-in-water type emulsified fat / oil composition is preferably higher than the content of CN52.

The SFC at 30 ° C. of the foamable oil-in-water type emulsified fat / oil composition is preferably 15% or less, more preferably 10% or less, and most preferably 5% or less. Is good.

Further, in the above foamable oil-in-water type emulsified fat / oil composition, the trans acid content is preferably 3%.
% Or more, more preferably 3 to 30% by weight, and most preferably 5 to 20% by weight.

The type of fat used in the foamable oil-in-water emulsified fat composition of the present invention is not particularly limited.
For example, various vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil and whale oil And animal fats and oils and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. Of these, it is preferable to use soybean oil, rapeseed oil, fractionated oil of palm oil, and hardened oil of palm oil. These fats and oils can be used alone,
Alternatively, two or more kinds can be used in combination.

Further, the foamable oil-in-water type emulsified fat / oil composition of the present invention may contain an emulsifier, a flavor, a coloring agent, a preservative, an antioxidant, and the like, if necessary.

The emulsifier is not particularly restricted but includes, for example, lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester Sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, and the like. . These emulsifiers can be used alone or in combination of two or more.

The content of the above emulsifier is preferably 0.05 to 2 in the foamable oil-in-water type emulsified fat / oil composition of the present invention.
%, More preferably 0.1 to 1% by weight.

Next, the foamable oil-in-water type emulsified fat containing the foamable oil-in-water type emulsified fat / oil composition of the present invention will be described.

The content of the oil composition for foamable oil-in-water emulsified fat in the foamable oil-in-water emulsified fat of the present invention is not particularly limited. Preferably 10
It is 50% by weight, more preferably 25-47% by weight, most preferably 30-45% by weight.

The water content of the foamable oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 20 to 80% by weight, more preferably 30 to 70% by weight.

In the present invention, if necessary, an emulsifier, a stabilizer, a protein, a saccharide, a fruit juice,
Taste components such as jam, cacao and cacao products, coffee and coffee products, seasonings, flavors, colorings, preservatives,
You may mix | blend an antioxidant, a pH adjuster, etc.

Examples of the emulsifier include, but are not limited to, lecithin, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, and the like. . These emulsifiers can be used alone or in combination of two or more.

The content of the emulsifier in the foamable oil-in-water emulsified fat of the present invention is preferably 0.05 to 2% by weight, more preferably 0.1 to 1% by weight.

Examples of the stabilizer include phosphates (hexametaphosphoric acid, secondary phosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum,
Stabilizers such as chitantan gum, tamarind gum, carrageenan, alginate, furcellane, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran and the like. These stabilizers can be used alone or in combination of two or more.

The content of the above stabilizer is preferably 0 to 1% by weight, more preferably 0.01 to 0.1% by weight, in the foamable oil-in-water emulsified fat of the present invention.

The above-mentioned proteins are not particularly restricted but include, for example, whey proteins such as α-lactalbumin, β-lactoglobulin, serum albumin, casein, other milk proteins, low-density lipoprotein, high-density lipoprotein,
Examples include egg proteins such as phosvitin, ribetin, phosphoglycoprotein, ovalbumin, conalbumin and ovomucoid; wheat proteins such as gliadin, glutenin, prolamin and glutelin; and other proteins such as animal and vegetable proteins. These proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins, depending on the purpose.

The content of the above protein is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight, in the foamable oil-in-water emulsified fat of the present invention.

The saccharide is not particularly limited.
For example, glucose, fructose, sucrose, maltose, enzymatic saccharified syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, Saccharides such as maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame and the like. These saccharides can be used alone,
Alternatively, two or more kinds can be used in combination.

The content of the above saccharides is preferably 0 to 30% by weight, more preferably 0 to 10% by weight, in the foamable oil-in-water emulsified fat of the present invention.

Next, a preferred method for producing the foamable oil-in-water emulsified fat of the present invention will be described. First, an aqueous phase containing water and other substances, and an oil phase containing oils and other substances are separately prepared, and the aqueous phase and the oil phase are mixed and emulsified to form a foamable oil-in-water. A type emulsified fat is obtained.

The obtained foamable oil-in-water emulsified fat may be homogenized with a homogenizer such as a valve homogenizer, a homomixer, a colloid mill or the like at a pressure of 0 to 100 MPa, if necessary. In addition, if necessary, UHT / HTST / pasteurization using a direct heating system such as an injection system or an infusion system, or an indirect heating system such as a plate system, a tubular system, or a scraping system, a batch system,
Heat sterilization or heat sterilization treatment such as retort and microwave heating may be performed, or heating may be performed by heating cooking such as direct heat. After the heating, if necessary, the mixture may be homogenized again. If necessary, a cooling operation such as rapid cooling or slow cooling may be performed.

The foamable oil-in-water emulsified fat of the present invention is mainly used as a whipping cream, and is also used for materials for Western confectionery, coffee whitener, ice cream, and bread kneading. The characteristics of the foamable oil-in-water-type emulsified fat of the present invention are not lost even when the foamable oil-in-water-type emulsified fat is mixed with fresh cream. The foamed cream can be used under refrigeration, freezing, and storage and distribution conditions at normal temperature.

[0032]

The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited to these examples.

Examples 1 to 6 According to the composition shown in Table 1, fats and oils were mixed to produce foamable oil-in-water type emulsified fats and oils of Examples 1 to 6. Table 1 shows the CN50 content, the CN52 content, the trans acid content, and the SFC value at 30 ° C. of the foamable oil-in-water emulsified fat / oil composition of Examples 1 to 6.
It was shown to.

Examples 7 to 12 Using the foamable oil-in-water type emulsified fat / oil composition obtained in the above Examples 1 to 6,
A foamable oil-in-water emulsified fat was produced.

First, 49.55% by weight of water is heated to 60 ° C., and while stirring, 4% by weight of skim milk powder, 0.15% by weight of sodium hexametaphosphate, 0.2% by weight of sucrose fatty acid ester (HLB11) %, And an aqueous phase in which 0.2% by weight of a flavoring agent was dissolved.

On the other hand, 45% by weight of the foaming oil-in-water type emulsified fat for oil-in-water emulsified fat obtained in Examples 1 to 6 were added in advance with 0.3% by weight of lactic acid monoglyceride, 0.15% by weight of acetic acid monoglyceride, and polyglycerin. Fatty acid ester (HLB7)
An oily phase in which 15% by weight and 0.3% by weight of a sorbitan fatty acid ester were dissolved was prepared, added to the above aqueous phase, and mixed and stirred to prepare a preliminary emulsion. After pre-emulsification, the mixture was homogenized at a pressure of 5 MPa, sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 142 ° C. for 4 seconds, and again 5 M
After homogenization at a pressure of Pa, the mixture was cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain foamable oil-in-water emulsified fats of Examples 1 to 12.

The obtained foamable oil-in-water emulsified fat was evaluated for whipping time, overrun, emulsification stability, heat-resistant shape retention, dissolution in mouth, and flowering properties by the following evaluation methods. The results are shown in Table 2.

(Evaluation method) Whip time: 700 minutes per minute using a vertical mixer
Time required to reach the optimum foaming state when 500 ml of foamable oil-in-water emulsified fat is foamed at the speed of rotation. -Overrun: Increased volume ratio calculated by the following formula. [(Weight of foaming oil-in-water emulsified fat of constant volume-weight of foaming oil-in-water emulsified fat of constant volume after foaming) / (weight of foaming oil-in-water emulsified fat of foaming after constant volume of foaming) Weight)] x 100 (%)-Emulsification stability: Vibration in a horizontal direction at 100 times / 37 seconds using a vibrator, and the number of vibrations until the foamable oil-in-water emulsified fat loses fluidity is 5000 times or more. Good for 5000
The following times were regarded as bad. Heat-resistant shape retention: The degree of water separation when foamed foamed oil-in-water emulsified fat is flowered in a squeezing bag and left in a thermostat at 20 ° C. for 20 hours. -Melting in mouth: Ease of melting when the foamed oil-in-water emulsified fat in the mouth is contained. -Artificial properties: 5 foamed foaming oil-in-water emulsified fats in a squeezing bag
Workability when 0 flowers are made.

[0039]

[Table 1]

[0040]

[Table 2]

[Examples 13 to 18] According to the composition shown in Table 3,
The fats and oils were mixed to produce the foamable oil-in-water type emulsified fats and oils of Examples 13 to 18. Table 3 shows the CN50 content, the CN52 content, the trans acid content, and the SFC value at 30 ° C of the foamable oil-in-water emulsified fat / oil composition of Examples 13 to 18.

[Embodiments 19 to 24] The above embodiments 13 to 1
Using the foamable oil-in-water emulsified fat / oil composition obtained in 8 above, a foamable oil-in-water emulsified fat was produced.

First, 60.15% by weight of water was heated to 60 ° C., and 4% by weight of skim milk powder and 0.4% of a flavoring agent were added while stirring.
An aqueous phase in which weight% was dissolved was prepared.

On the other hand, in 35% by weight of the foamable oil-in-water type emulsified fat composition obtained in Examples 13 to 18, 0.15% by weight of lecithin, 0.03% by weight of monoglyceride, and 0% of diacetyltartaric acid monoglyceride were added in advance. 0.02% by weight, 0.13% by weight of acetic acid monoglyceride, 0.05% by weight of polyglycerin fatty acid ester (HLB4) and 0.07% by weight of sorbitan fatty acid ester were prepared, and an oily phase was prepared.
A pre-emulsion was prepared by adding the above aqueous phase and mixing and stirring. After pre-emulsification and homogenization at a pressure of 3 MPa, VTI
146 with S sterilizer (Alfa Laval UHT sterilizer)
Sterilize for 4 seconds at 4 ℃, homogenize again with pressure of 4MPa and 5 ℃
Cooled down. Thereafter, aging was performed in a refrigerator for 24 hours to obtain foamable oil-in-water emulsified fats of Examples 19 to 24.

With respect to the obtained foamable oil-in-water emulsified fat, whipping time, overrun, emulsion stability, heat-resistant shape retention, dissolution in the mouth, and artificial flowering property were evaluated by the above-described evaluation methods. The results are shown in Table 4.

[0046]

[Table 3]

[0047]

[Table 4]

Examples 25 to 30 In accordance with the composition shown in Table 5,
The fats and oils were mixed to produce foamable oil-in-water emulsified fats and oils of Examples 25 to 30. Table 5 shows the CN50 content, the CN52 content, the trans acid content, and the SFC value at 30 ° C of the foamable oil-in-water emulsified fat / oil composition of Examples 25 to 30.

[Embodiments 31 to 36] The above embodiments 25 to 3
A foamable oil-in-water emulsified fat was produced using the foamable oil-in-water emulsified fat-and-oil composition obtained in Step No. 0.

First, 54.85% by weight of water was heated to 60 ° C., and 4% by weight of skim milk powder, 0.35% by weight of sucrose fatty acid ester (HLB15), and 0.2% of flavoring agent were stirred.
An aqueous phase in which weight% was dissolved was prepared.

On the other hand, to 40% by weight of the foamable oil-in-water type emulsified fat / oil composition obtained in Examples 25 to 30, 0.4% by weight of lecithin, 0.1% by weight of lysolecithin, and diacetyltartaric acid monoglyceride were previously prepared. An oily phase in which 0.05% by weight and 0.05% by weight of polyglycerin fatty acid ester (HLB7) were dissolved was prepared, added to the above aqueous phase and mixed and stirred to prepare a preliminary emulsion. After the pre-emulsification, the mixture was homogenized at a pressure of 3 MPa, and then sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 142 ° C. for 4 seconds, and again 5 MP.
After homogenization at the pressure of a, the mixture was cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain foamable oil-in-water emulsified fats of Examples 31 to 36.

The obtained foamable oil-in-water emulsified fat was evaluated for whipping time, overrun, emulsification stability, heat-resistant shape retention, dissolution in mouth, and flowering properties by the above-mentioned evaluation methods. The results are shown in Table 6.

[0053]

[Table 5]

[0054]

[Table 6]

[Comparative Examples 1 and 2] According to the composition shown in Table 7, fats and oils were mixed to produce foamable oil-in-water emulsified fat and oil compositions of Comparative Examples 1 and 2. The content of CN50 in the foamable oil-in-water type emulsified fat / oil composition of Comparative Examples 1 and 2, CN
Table 7 shows the content of No. 52, the content of trans acid, and the SFC value at 30 ° C.

[Comparative Examples 3 and 4] Using the foamable oil-in-water type emulsified fat / oil composition obtained in Comparative Examples 1 and 2,
A foamable oil-in-water emulsified fat was produced.

First, 54.85% by weight of water was heated to 60 ° C., and while stirring, 4% by weight of skim milk powder, 0.35% by weight of sucrose fatty acid ester (HLB15), 0.2% of flavoring agent were added.
An aqueous phase in which weight% was dissolved was prepared.

On the other hand, 40% by weight of the foamable oil-in-water type emulsified fat / oil composition obtained in Comparative Examples 1 and 2 was previously added with 0.4% by weight of lecithin, 0.1% by weight of lysolecithin, and monoglyceride diacetyltartarate. An oily phase in which 0.05% by weight and 0.05% by weight of polyglycerin fatty acid ester (HLB7) were dissolved was prepared, added to the above aqueous phase and mixed and stirred to prepare a preliminary emulsion. After pre-emulsification and homogenization at a pressure of 3 MPa, a VTIS sterilizer (Alfa Laval U
(HT sterilizer), sterilize at 142 ° C for 4 seconds, and again 5MPa
After homogenization at a pressure of 5 ° C., the mixture was cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain foamable oil-in-water emulsified fats of Comparative Examples 3 and 4.

With respect to the obtained foamable oil-in-water emulsified fat, whipping time, overrun, emulsion stability, heat-resistant shape retention, dissolution in mouth, and artificial flowering property were evaluated by the above-mentioned evaluation methods. The results are shown in Table 8.

[0060]

[Table 7]

[0061]

[Table 8]

[0062]

EFFECT OF THE INVENTION The foamable oil-in-water type emulsified fat / oil composition of the present invention achieves both good melting in the mouth and good heat-resistant shape retention, and has excellent emulsion stability and excellent flowering properties. An oil-type emulsified fat can be provided.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yasuo Okutomi 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. F-term (reference) 4B025 LB21 LE03 LG12 LG13 LG14 LG19 LG32 LK01 LK04 LP10 LP11 4B026 DC06 DG01 DG11 DL01 DL04 DX02 DX04

Claims (6)

[Claims] 1. A triglyceride having a total carbon number of 50 (CN5
A foamable oil-in-water type emulsified fat / oil composition containing 30 to 50% by weight of 0) and 20 to 50% by weight of triglyceride having a total carbon number of 52 (CN52). 2. The method according to claim 2, wherein the content of CN50 is CN52.
The foamable oil-in-water type emulsified fat / oil composition according to claim 1, which is higher than the content of the oil-in-water emulsified fat. 3. The foamable oil-in-water emulsified fat / oil composition according to claim 1, wherein the SFC at 30 ° C. is 15% or less. 4. The foamable oil-in-water type emulsified fat / oil composition according to claim 1, wherein the content of the trans acid is 3% by weight or more. 5. A foamable oil-in-water emulsified fat, comprising the foamable oil-in-water emulsified fat / oil composition according to any one of claims 1 to 4. 6. A triglyceride having a total carbon number of 50 (CN5
Foaming characterized by mixing and emulsifying an oil phase containing an oil / fat composition containing 30 to 50% by weight of 0) and 20 to 50% by weight of a triglyceride having a total carbon number of 52 (CN52) and a water phase. A method for producing a water-soluble oil-in-water emulsified fat.