JP2003204753A - Triglyceride composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a triglyceride composition excellent in physicality (foaming power, syneresis resistant property, oil-off resistance and shape or form retention) required when whipped to obtain whip cream, inherent palate feeling (meltability in the mouth) and flavor, and thereby suitable for filling, topping, sandwich, etc. <P>SOLUTION: The triglyceride composition comprises 30-80 wt.% of the following triglycerides X, Y and Z in total: X: a triglyceride containing a ≥20C saturated fatty acid and a 18C unsaturated fatty acid as constituent fatty acids, wherein the total number of carbon atoms of the constituent fatty acids is ≥50; Y: a triglyceride containing a ≥20C saturated fatty acid and a 8-12C unsaturated fatty acid as constituent fatty acids, wherein the constituent fatty acids are all saturated fatty acids; Z: a triglyceride containing a 8-12C saturated fatty acid and a 18C unsaturated fatty acid as constituent fatty acids, wherein the total number of carbon atoms of the constituent fatty acids is <50. In the triglyceride composition, the weight percentage of the three components X, Y and Z is within the range surrounded by respective points (a), b, c, d and e shown in Fig. 1. An emulsified product and whip cream are obtained by using the triglyceride composition. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a triglyceride composition used for topping, filling, and sanding of confectioneries, cakes, desserts, breads, etc., a foaming shortening and a foaming oil-in-water using the same. Type (O / W type)
The present invention relates to an emulsion, a foamable water-in-oil type (W / O type) emulsion, and a foamable oil-in-oil type emulsion (O / W / O type), and a whipped cream in which it is foamed.

[0002]

2. Description of the Related Art Conventionally, an oil-in-water type emulsified oil / fat composition has a unique mouthfeel that is well melted in the mouth because the outer phase is an aqueous phase and has a unique texture with a refreshing watery feeling and a unique flavor that develops later. It is known that the plasticity is not affected by the hardness of fats and oils, it is not sticky and the spreadability is good,
It is used in Western sweets and whipped cream for bread.

It is desirable that such a foamable oil-in-water emulsion be provided with the following characteristics. (1) During storage, transportation, or use of the foamable oil-in-water emulsion, viscosity or solidification does not occur due to normal changes in the external environment (has high emulsion stability). (2) When foamed and used as a whipped cream,
The time to reach the optimum whip state is constant, the whip end point has an appropriate width, and the overrun (foaming property) is constant. In addition, it is excellent in formability so that so-called "artificial flower" can be easily performed (excellent in whipping characteristics). (3) When whipped cream foamed on cakes, breads, etc. is filled, topped, and sanded, it has excellent shape retention so that the texture of the cream can be retained, and does not cause water separation even with the passage of time. (High water resistance), and the smoothness and gloss of the surface are maintained (good appearance). (4) It melts well in the mouth, has no habit, has a good flavor and texture, and has little change over time even when stored in a showcase (5 to 12 ° C.) (storability is good).

[0004] In order to obtain a high-quality cream having the above-mentioned excellent properties, various studies have been conventionally conducted on the manufacturing process and raw material blending. For example, regarding the blending of raw materials, selection of various emulsifiers (Japanese Patent Laid-Open No. 63-2672).
50, JP-A-3-62387), blending of natural or synthetic pastes, denaturation or modification of milk proteins, and the like. However, when many additives are used, the flavor and texture, which are the most basic properties of the emulsion, are significantly reduced, and the use thereof must be limited for practical use. Further, regarding the oil / fat itself in the oil-in-water emulsion, a study using a specific mixed acid group triglyceride (Japanese Patent No. 3112551) has been conducted, but a method for preparing a predetermined oil / fat by solvent separation such as a high melting point part However, the manufacturing cost is high and
The foaming performance was also not sufficient.

On the other hand, shortening, water-in-oil type emulsion and oil-in-water type oil-in-water emulsion have an outer phase of fats and oils, so that microorganisms are unlikely to propagate, and the foamed product has excellent shape retention and shelf life. It is known to have features such as that for cream, spread, sand, cooking,
Widely used for confectionery and bread making. However, since these oils and fats have an external phase of oils and fats, they have the drawback of being poorly melted in the mouth.To improve this defect, the oils and fats of the external phase must be softened, and the shape retention is improved. Deteriorates and oil off is likely to occur.

As a method for improving the drawbacks of such shortenings, water-in-oil type emulsions and oil-in-water type emulsions in which the outer phase is fats and oils, a study using a triglyceride having a specific mixed acid group (Patent No. 2048916). No.) or a fat with a specific solid fat content (SFC) (JP-A-4-
No. 325054) has been carried out, but only a method of preparing a predetermined fat or oil by fractionation of the high melting point portion or the like is disclosed, the manufacturing cost is high, and the mouthfeel and the like are compatible with the texture. Was not enough.

[0007]

DISCLOSURE OF THE INVENTION It is an object of the present invention to provide the whipping cream with the foamability, shape retention, water release resistance,
Triglyceride composition with excellent oil-off resistance, workability, etc., and mouthfeel, and excellent flavor, shortening, foaming oil-in-water emulsion, foaming water-in-oil emulsion and foaming oil An object is to provide an oil-in-water emulsion and a whipped cream in which they are foamed.

[0008]

Means for Solving the Problems The present inventor has found that mixed fatty acid triglycerides in which the constituent fatty acids of triglyceride are specific long-chain fatty acids, mixed acid triglycerides in specific medium-chain fatty acids, and saturated fatty acids having a wide chain length difference. Emulsion in the form of a shortening and seeds, each having a triglyceride composition containing a specific amount of triglyceride in the oil phase, has excellent foaming properties and has various physical properties required for whipped cream, such as texture and flavor. Was found to be excellent and the stability over time was good.

In the present invention, the following triglycerides X, Y and Z: X: saturated fatty acids having 20 or more carbon atoms and unsaturated fatty acids having 18 carbon atoms are constituent fatty acids, and the total number of carbon atoms of the constituent fatty acids is 50 or more triglycerides, Y: saturated fatty acid having 20 or more carbon atoms and 8 to 12 carbon atoms
Is a saturated fatty acid, and all of the constituent fatty acids are triglycerides of saturated fatty acids, Z: saturated fatty acids having 8 to 12 carbon atoms and unsaturated fatty acids having 18 carbon atoms are constituent fatty acids, and The total amount of triglycerides having a total carbon number of less than 50 is 30 to
80% by weight, and the content weight ratio of the three components X, Y, Z is shown in FIG. 1 at point a (X = 80, Y = 20, Z =
0), point b (X = 75, Y = 25, Z = 0), point c (X
= 20, Y = 25, Z = 55), point d (X = 42, Y =
3, Z = 55) and point e (X = 80, Y = 3, Z = 1)
The present invention provides a triglyceride composition within the range surrounded by the points of 7). The present invention also provides a shortening containing the above triglyceride composition. The present invention also provides a foamable water-in-oil emulsion or a foamable oil-in-oil emulsion containing the above triglyceride composition. The present invention also provides a foaming oil-in-water emulsion containing the above triglyceride composition, emulsifier and milk protein. Furthermore, the present invention provides a whipped cream obtained by foaming these emulsions. Furthermore, the present invention provides the following oil (A),
(B) and (C): Fats and oils in which 30% by weight or more of the (A) constituent fatty acid is lauric acid, and 70% by weight or more of the (B) constituent fatty acid has 1 carbon atom.
Fats and oils that are unsaturated fatty acids of 8 and 30 of (C) constituent fatty acids
The above triglyceride composition is transesterified by mixing the three components of fats and oils whose weight% is behenic acid at a weight ratio within the range surrounded by points α, β, γ, δ and ε in FIG. A manufacturing method is provided. In the present invention, the whipped cream includes ordinary oil-in-water type whipped cream, shortening, and water-in-oil type and oil-in-oil-in-water type butter cream.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The triglyceride composition of the present invention contains the following three triglycerides X, Y and Z. The triglyceride X is a triglyceride in which a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms are constituent fatty acids, and the total number of carbon atoms of the constituent fatty acids is 50 or more. As the saturated fatty acid having 20 or more carbon atoms, arachidic acid or behenic acid is preferable, and behenic acid is more preferable. The unsaturated fatty acid having 18 carbon atoms is preferably oleic acid, linoleic acid or linolenic acid, more preferably oleic acid or linoleic acid. The most typical triglycerides X are glycerin monobehenyl dioleate, glycerin monobehenyl dilinoleate, glycerin monobehenyl monooleoyl monolinoleate, glycerin dibehenyl monolinoleate, glycerin dibehenyl monooleate, glycerin monobehenyl. They are monolauryl monooleate, glycerin monobehenyl monolauryl monolinoleate and glycerin monobehenyl monooleyl monostearate. The unsaturated fatty acid may be bound at either the α-position or β-position of glycerin, or may be a mixture.

The triglyceride Y is a triglyceride in which saturated fatty acids having 20 or more carbon atoms and saturated fatty acids having 8 to 12 carbon atoms are constituent fatty acids, and all of the constituent fatty acids are saturated fatty acids. As the saturated fatty acid having 20 or more carbon atoms, arachidic acid or behenic acid is preferable, and behenic acid is more preferable. As the saturated fatty acid having 8 to 12 carbon atoms, capric acid and lauric acid are preferable, and lauric acid is more preferable. The most typical examples of triglyceride Y are glycerin monobehenyl dilaurate, glycerin monobehenyl monostearyl monolaurate, and glycerin dibehenyl monolaurate.

The triglyceride Z is a triglyceride in which saturated fatty acids having 8 to 12 carbon atoms and unsaturated fatty acids having 18 carbon atoms are constituent fatty acids, and the total number of carbon atoms in the constituent fatty acids is less than 50. As the saturated fatty acid having 8 to 12 carbon atoms, capric acid and lauric acid are preferable, and lauric acid is more preferable. The unsaturated fatty acid having 18 carbon atoms is preferably oleic acid, linoleic acid or linolenic acid, more preferably oleic acid or linoleic acid. The most typical examples of triglyceride Z are glycerin monolauryl dioleate, glycerin monolauryl dilinoleate, glycerin monolauryl monooleyl monolinoleate, glycerin dilauryl monolinoleate, glycerin dilauryl monooleate, glycerin monolauryl monooleate. It is oleyl stearate. Further, the bonding position of the unsaturated fatty acid may be either α-position or β-position of glycerin,
It may be a mixture.

The content weight ratio of triglyceride X, Y, Z in the triglyceride composition is shown by the point a (X = 80, Y = 20, Z in the triangular diagram of the three components X, Y, Z shown in FIG.
= 0), point b (X = 75, Y = 25, Z = 0), point c
(X = 20, Y = 25, Z = 55), point d (X = 42,
Y = 3, Z = 55), and point e (X = 80, Y = 3, Z
= 17). Triglyceride X,
The content weight ratio of Y and Z is the above points a, b, c, d and e.
When using a composition outside the range surrounded by, foamability,
An emulsion having good texture and stability over time cannot be obtained. From the viewpoint of foaming characteristics, the content weight ratio of the triglycerides X, Y, and Z is preferably point a in the triangular diagram of FIG.
(X = 80, Y = 10, Z = 10), point b (X = 70,
Y = 10, Z = 20), point c (X = 25, Y = 20, Z
= 55), point d (X = 40, Y = 5, Z = 55), point e
It is within the range surrounded by (X = 80, Y = 5, Z = 15). More preferably, in the triangular diagram of FIG. 1, point a (X
= 80, Y = 10, Z = 10), point b (X = 75, Y =
15, Z = 10), point c (X = 30, Y = 15, Z = 5)
5), point d (X = 40, Y = 5, Z = 55), and point e
It is within the range surrounded by (X = 80, Y = 5, Z = 15).

The triglyceride composition comprises glyceride X,
The total amount of Y and Z is 30 to 80% by weight (hereinafter, simply referred to as%). If the content is less than 30%, an emulsion or shortening with good texture and stability over time cannot be obtained, and if it exceeds 80% by weight, industrial production is difficult. From the viewpoint of foamability, the total content of the triglycerides X, Y and Z is 4 in the triglyceride composition.
0 to 70%, especially 40 to 60% is preferable. The content of each of triglyceride X, Y and Z has good shape retention,
In addition, triglyceride X is contained in the oil phase in an amount of 3% or more, preferably 3 to 25%, more preferably 4 to 20%, and particularly preferably 5 to 18% in that oil-off does not occur. The triglyceride Y is 0.3% or more in the oil phase, preferably 0.3 to 3.0%, more preferably 0.4 to 2.
5%, particularly preferably 0.6 to 2.0%. Triglyceride Z is 1% or more in the oil phase, preferably 1 to 2
0%, more preferably 1.5 to 15%, and particularly preferably 2 to 10%.

The triglyceride composition containing these specific triglycerides preferably has a solid fat content (SFC) measured by NMR of 20 or less at 30 ° C., and it is further preferable in terms of compatibility with the solubility in the mouth and the shape retention. Preferably 2
-15, particularly preferably 3-10.

The method for producing the triglyceride composition containing the triglycerides X, Y and Z of the present invention in a specific ratio includes a transesterification method and an esterification method using an acid, an alkali catalyst or an enzyme, and for example, 3 Examples thereof include a transesterification reaction using one or more kinds of fats and oils, an esterification reaction using three or more kinds of fatty acids and glycerin as a raw material, and the manufacturing method by the transesterification reaction is preferable from the viewpoint of ease of manufacturing. As the transesterification method, a method of randomly rearranging fatty acids using an alkali catalyst or a method of selectively transesterifying the α-position using an enzyme catalyst such as lipase can be used. Examples of the alkali catalyst include sodium methylate and sodium ethylate. The alkali catalyst was added to 0.1 parts by weight per 100 parts by weight of the raw material fat.
Transesterification can be performed by adding 01 to 1.0 parts by weight. Examples of enzyme catalysts include lipases derived from filamentous fungi, yeasts and bacteria. The transesterified oil obtained by the above method has a small abundance ratio of trisaturated triglycerides (high melting point part) having a total carbon number of the constituent fatty acids of 60 or more, which is considered to adversely affect the solubility in the mouth. It is not necessary to separately remove the melting point portion by, for example, crystallization filtration using a solvent such as hexane. The obtained transesterified oil is preferably used in the triglyceride composition of the present invention after being deodorized by distillation.

The triglyceride composition of the present invention containing triglycerides X, Y and Z in a specific ratio has the following fats and oils (A), (B) and (C): (A) 30% or more of the constituent fatty acids are lauric acid. 2 shows the three components of the fats and oils that are (B) constituent fatty acids, 70% or more of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms, and the (C) fats and oils that are 30% or more of the constituent fatty acids behenic acid. Point α (A
= 35, B = 25, C = 40), point β (A = 35, B =
50, C = 15), point γ (A = 15, B = 70, C = 1
5), point δ (A = 5, B = 70, C = 25) and point ε
(A = 5, B = 55, C = 40) It is preferable to manufacture by mixing at a weight ratio within a range surrounded by each point and performing a transesterification reaction. Here, the oil (A) is an oil in which 30% or more of the constituent fatty acids are lauric acid,
For example, coconut oil, palm kernel oil, a mixture thereof, or a hydrogenated oil thereof may be mentioned. The oil (B) is a liquid oil in which 70% or more of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms, and examples thereof include soybean oil, olive oil, safflower oil, corn oil, cottonseed oil, rapeseed oil (canola oil). , Peanut oil, sunflower oil or mixed oils thereof. Fats and oils (C) are fats and oils in which 30% or more of the constituent fatty acids are behenic acid, and examples thereof include behenic acid triglyceride, extremely hardened hyersin rapeseed oil, or a mixture thereof.

From the viewpoint of foaming characteristics, the mixing weight ratio of the fats (A), (B) and (C) is the point α (A = 35, B = 25, in the three-component triangular diagram shown in FIG. 2). C = 40),
Point β (A = 35, B = 50, C = 15), Point γ (A = 1
5, B = 70, C = 15), the point δ (A = 5, B = 70,
C = 25) and the point ε (A = 5, B = 55, C = 40) are preferable, and the point α (A = 30, B = 3).
5, C = 35), point β (A = 30, B = 50, C = 2
0), point γ (A = 20, B = 60, C = 20), point δ
(A = 10, B = 60, C = 30), and the point ε (A = 1
0, B = 55, C = 35) is preferable.

By using the triglyceride composition thus obtained as all or part of the oil phase component, shortening, foaming oil-in-water emulsion, foaming water-in-oil emulsion, foaming oil-in-oil Oil-in-water emulsions, whipped creams and the like can be prepared.

The oil phase components other than the triglyceride composition in these shortenings, various emulsions and whipped creams include edible oils and fats, and additives such as stabilizers and flavoring agents. Examples of the edible oils and fats used here include vegetable oils and fats such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, palm kernel oil; animals such as milk fat, lard, beef tallow, fish oil and the like. Fats and oils; Hardened oils of these animal and vegetable oils and fats; Transesterified oils;
Diglycerides; and mixed oils of two or more of these. Here, as the diglycerides, one or two or more kinds of fats and oils selected from the above edible fats and oils are subjected to transesterification reaction, or after the fatty acid composition derived from the above edible fats and oils and glycerin are esterified. ,
Examples thereof include diglyceride obtained by removing excess monoglyceride formed in the obtained glyceride mixture by a molecular distillation method or a chromatogram method.

The content of the triglyceride composition in the oil phase of the shortening of the present invention, various emulsions and whipped cream is preferably 3 to 80%, more preferably 3 to 70%, especially 5 to 60 from the viewpoint of foaming property. % Is preferred. Among these, in the case of shortening, a foamable water-in-oil emulsion and a foamable oil-in-oil emulsion, the content of the triglyceride composition in the oil phase is 3 to 3 from the viewpoint of foamability. 50%, 3 to
40%, especially 5 to 30% is preferable. Further, in the case of a foamable oil-in-water emulsion, the content of the triglyceride composition in the oil phase is 10 to 80%, further 10 from the viewpoint of foamability.
˜70%, especially 10˜60% is preferred.

An emulsifier may be used in the shortening of the present invention, if necessary, and the shortening is suitable for topping, filling and sanding of cakes, breads, confectionery and the like. Further, the foamable water-in-oil emulsion and the foamable oil-in-water emulsion of the present invention can use an emulsifier as necessary, and the emulsion is a topping of cake, bread, confectionery, etc. Suitable for filling, sanding and sanding.

The emulsifier used here may be a food-grade emulsifier, for example, lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester,
Examples thereof include sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester and the like. Of these, a lipophilic emulsifier and a hydrophilic emulsifier may be used in combination. In particular, it is preferable to use lecithin, monoglyceride and sucrose fatty acid ester in combination. One or more of these emulsifiers have a total content of 0.1 or less in the shortening or the emulsion.
It is preferably used in the range of ~ 2.5%.

The water phase component of the foamable oil-in-water emulsion generally contains water, milk protein and optionally saccharides. As the milk protein, for example, milk, concentrated milk, skim milk, skim milk powder, whey powder, etc. are used as a supply source, and the milk protein solid content is 0.5 to 10%, particularly 2 to 9% in the total emulsion. Preferably. In addition, examples of sugars include sucrose,
Glucose, fructose, liquid sugar, maltose, starch syrup and the like can be mentioned, and the total emulsion preferably contains 5 to 25%, particularly preferably 5 to 20%. In addition, usually, in the preparation of the emulsion, an aqueous liquid containing milk protein is used, and saccharides may be added together with other additives when foaming (whipped) the emulsion. Many. However, the emulsion may contain a saccharide together with a milk protein.

In the case of a foamable oil-in-water emulsion, the oil phase and the water phase are in a weight ratio of 20:80 to 50:50, particularly 25: 7.
5 to 40:60 is preferable. In the case of a foamable water-in-oil emulsion or a foamable oil-in-water emulsion, the oil phase and the water phase are in a weight ratio of 98: 2 to 60:40, particularly 95: 5 to 7
0:30 is preferable.

The emulsion of the present invention may contain known additives such as stabilizers and flavoring agents. When these are added, the lipophilic additive is added to the oily liquid and the hydrophilic additive is added to the aqueous liquid.

The foamable oil-in-water emulsion of the present invention can be produced by a conventionally known method. For example, after mixing and emulsifying the glyceride composition, an aqueous liquid containing milk protein, and an aqueous liquid containing sugar and milk protein (preliminary emulsification step),
It is then prepared through the usual steps (homogenization, sterilization, cooling, aging). The preparation process conditions are, for example, preliminary emulsification,
It is performed at about 60 to 70 ° C. for about 15 minutes, and homogenization is performed using a homogenizer, usually under a pressure of 10 ⁶ to 10 ⁷ Pa. The homogenization may be performed again after the sterilization is completed (rehomogenization). After sterilization, rapidly cool to 5-10 ℃,
The emulsion of the present invention can be obtained by aging for 15 hours or more. The emulsion of the present invention thus obtained has a relatively low viscosity (10 to 300 mPa · s: 10
℃), and has high emulsion stability that adapts to changes in the external environment.

The shortening of the present invention can be manufactured by a conventionally known method. For example, there may be mentioned a method in which a glyceride composition and other fats and oils and an emulsifier are added at 40 to 80 ° C., mixed, and then cooled and kneaded using a boater, a combinator or the like. The water-in-oil emulsion of the present invention can be produced by a conventionally known method. For example, a glyceride composition and other oils and fats and emulsifiers
Examples include a method in which an oil phase and an aqueous phase prepared by adding and mixing at 0 to 80 ° C. are stirred and emulsified with a paddle, a homomixer, etc., and then cooled and kneaded using a boater or a combinator. The oil-in-water-in-oil emulsion of the present invention can be produced by a conventionally known method. For example, a glyceride composition and other fats and oils and an emulsifier are added in an amount of 40 to 80.
A method in which the oil phase prepared by adding and mixing at ℃ and the oil-in-water emulsion prepared by a conventional method are emulsified by stirring with a paddle or the like, and then cooled and kneaded using a boater or a combinator is mentioned. To be

The oil-in-water emulsion of the present invention is a powder (granular material or powdery material, obtained by drying this).
Powdered cream). The method of powdering is
You may combine a spray drying method, a vacuum drying method, a grinding | pulverization, etc.

The whipped cream of the present invention can be prepared by aging the above emulsion at low temperature and then foaming (whipped) with a mixer or the like. At the time of whipping, if desired, a flavoring agent or the like may be added, and in order to make a whipped cream using powder, usually,
The powder may be added to the saccharide aqueous solution and the same method as described above may be used.

The whipped cream of the present invention can be used in the fields of confectionery, bread making, etc. for topping, filling, sanding and the like.

[0032]

Examples Example 1 (1) Preparation of triglyceride composition (TG): Preparation of TG1 Coconut oil (fatty acid composition; caprylic acid 7%, capric acid 6)
%, Lauric acid 47.7%, myristic acid 18.3%,
Palmitic acid 9.3%, stearic acid 2.7%, oleic acid 7.1%, linoleic acid 1.7%) 15%, rapeseed oil (fatty acid composition; palmitic acid 3.6%, stearic acid 1.7%). , Oleic acid 59.1%, linoleic acid 21.9
%, Linolenic acid 12.7%, arachidic acid 0.5%, behenic acid 0.4%) 55%, extremely hardened yersin oil (fatty acid composition; palmitic acid 3.8%, stearic acid 40.2%) , Arachidic acid 8.8%, behenic acid 46.7
%) 30% of a mixed oil, and 0.1 part by weight of sodium methylate as a catalyst to 100 parts by weight of the mixed oil,
The reaction was carried out at 30 ° C. for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG1.

Preparation of TG2 Hardened coconut oil (fatty acid composition; caprylic acid 7.5%, capric acid 6.2%, lauric acid 47.7%, myristic acid 1
7.7%, palmitic acid 9.0%, stearic acid 11.
4%) 20%, rapeseed oil (same as the preparation of TG1) 45
%, 35% of an extremely hardened Hyersin rapeseed oil (same as in the preparation of TG1), 0.1 parts by weight of sodium methylate as a catalyst, relative to 100 parts by weight of the oil mixture, at 30 ° C. at 30 ° C. Reaction was carried out for a minute to obtain a transesterified oil. The obtained transesterified oil is deodorized by a conventional method to give T
G2 was obtained.

Preparation of TG3 Hardened coconut oil (same as preparation of TG2) 20%, Rapeseed oil (same as preparation of TG1) 60%, Extremely hardened Hyersine rapeseed oil (same as preparation of TG1) 20% The mixed oil of was mixed with 100 parts by weight of the mixed oil using 0.1 part by weight of sodium methylate as a catalyst and reacted at 80 ° C. for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG3.

Preparation of TG4 Hardened coconut oil (the same as the preparation of TG2) 10%, rapeseed oil (the same as the preparation of TG1) 55%, extremely hardened Hyersine rapeseed oil (the same as the preparation of TG1) 35% The mixed oil of was mixed with 100 parts by weight of the mixed oil using 0.1 part by weight of sodium methylate as a catalyst and reacted at 80 ° C. for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG4.

Preparation of TG5 Palm kernel oil (fatty acid composition; 4% caprylic acid, 4% capric acid, 47.9% lauric acid, 15.8 myristic acid)
%, Palmitic acid 8.4%, stearic acid 2.3%, oleic acid 14.7%, linoleic acid 2.5%) 30%, safflower oil (fatty acid composition; myristic acid 0.2%, palmitic acid 6) 0.99%, stearic acid 2.7%, oleic acid 13%, linoleic acid 76%, linolenic acid 0.5%) 50
%, 20% of an extremely hardened Hyersin rapeseed oil (the same as in the preparation of TG1), 0.1 part by weight of sodium methylate as a catalyst, relative to 100 parts by weight of the mixed oil, at 30 ° C. at 30 ° C. Reaction was carried out for a minute to obtain a transesterified oil. The obtained transesterified oil is deodorized by a conventional method to give T
G5 was obtained.

Preparation of TG6 (comparative product) Safflower oil (same as preparation of TG5) 50%, extremely hardened Hyersin rapeseed oil (same as preparation of TG1)
50% mixed oil was added to 100 parts by weight of the mixed oil in an amount of 0.
Using 1 part by weight of sodium methylate as a catalyst, the reaction was carried out at 80 ° C. for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG6.

Preparation of TG7 (comparative) 50% safflower oil (same as preparation of TG5), extremely hardened Hyersin rapeseed oil (same as preparation of TG1)
50% of the mixed oil was added to 100 parts by weight of the mixed oil in an amount of 0.
Using 1 part by weight of sodium methylate as a catalyst, the reaction was carried out at 80 ° C. for 30 minutes to obtain a transesterified oil. This transesterified oil was dissolved in 4 mL of n-hexane per 1 g,
The mixture was cooled to 40 ° C. to 25 ° C. with slow stirring, and the high melting point portion (yield: 21.8% of transesterified oil) mainly composed of trisaturated triglyceride was separated by filtration. After distilling off the solvent from the obtained filtrate by a conventional method, the remaining portion was dissolved in 5 mL of acetone per 1 g, and the mixture was slowly stirred for 30 minutes.
The target fraction was collected by cooling from ℃ to 6 ℃. After distilling off the solvent, this fraction was deodorized by a conventional method to obtain TG7.

Preparation of TG8 (comparative product) Olive oil (fatty acid composition; palmitic acid 10.6%, stearic acid 3.2%, oleic acid 81.2%, linoleic acid 5.4%) 40%, behenic acid (fatty acid Composition: 2.7% stearic acid, 10.1% arachidic acid, 86. behenic acid.
1%) 40%, and lauric acid (fatty acid composition; capric acid 0.5%, lauric acid 98.3%, myristic acid 0.
(9%) 20% mixed oil was dissolved in 5 times the amount of fatty acid (to the weight) of hexane and then adsorbed on 10% Celite with respect to the charged fats and oils having lipase (α-position selective transesterification capacity). Tanabe Seiyaku Co., Ltd. Rhizopus delemmer) was added, and 520 lipase units were added to 1 g of oil and fat.
The α-position selective transesterification reaction was performed at 72 ° C. for 72 hours.
The reaction solution was filtered, and fatty acid was removed from the residue obtained by distilling off hexane by molecular distillation. The α-position selective transesterified oil from which the fatty acid was removed was dissolved in 4 ml of n-hexane per 1 g, and the high melting point portion mainly composed of trisaturated triglyceride precipitated by cooling from 40 ° C to 25 ° C with slow stirring ( Yield: 6% based on transesterified oil) was filtered off.
The solvent was distilled off from the obtained filtrate by a conventional method, the remaining portion was dissolved in 5 ml of acetone per 1 g, and the mixture was cooled from 30 ° C. to 6 ° C. with slow stirring to collect the desired fraction. After distilling off the solvent, this fraction was deodorized by a conventional method to obtain TG8.

Preparation of TG9 70% hydrogenated coconut oil (the same as the preparation of TG2), 10% rapeseed oil (the same as the preparation of TG1), 20% extremely hardened Hyersine rapeseed oil (the same as the preparation of TG1) The mixed oil of was mixed with 100 parts by weight of the mixed oil using 0.1 part by weight of sodium methylate as a catalyst and reacted at 80 ° C. for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG9.

Table 1 shows the fatty acid composition of the prepared triglyceride compositions of TG1 to TG9, and Table 2 shows the measured values of triglycerides X, Y and Z obtained from the triglyceride composition analysis by gas chromatography. In addition, Table 1
In the above, “yield” represents the yield based on transesterified oil.

[0042]

[Table 1]

[0043]

[Table 2]

(2) Preparation of edible fats and oils used as the base of oil phase

Preparation of diglyceride (DG) 75% of rapeseed oil and 25% of glycerin were mixed, 0.1% of calcium hydroxide was added to conduct an ester exchange reaction, and then monoglyceride was removed as much as possible by a molecular distillation method. Diglyceride was obtained. The obtained diglyceride was deodorized by a conventional method to obtain DG.

Preparation of hydrogenated transesterified oil (TG-E) A mixed oil of 45% palm oil (iodine value 52) and 55% rapeseed oil (iodine value 118) was added to 0.1 part by weight of the mixed oil. Part by weight of sodium methylate as a catalyst,
Reaction was carried out at 80 ° C. for 30 minutes to obtain a transesterified oil. Nickel catalyst was added to 100 parts by weight of the transesterified oil.
Mixing 1 part and 0.02 part of methionine, iodine value 66
Curing was performed until the amount decreased, and a cured transesterified oil was obtained. The hardened transesterified oil obtained is deodorized by a conventional method to produce TG.
-E was obtained.

Example 2 A foamable oil-in-water emulsion having the following composition was prepared. In addition, a preliminary mixture of an oil phase and an aqueous phase was prepared in advance. (Oil phase)% Triglyceride composition (TG1 to TG9) 10 Soybean hydrogenated oil (melting point 32 ° C.) 10 Coconut hardened oil (melting point 32 ° C.) 14 Stearic acid monoglyceride 0.1 Lecithin 0.3 (Aqueous phase) Skim milk powder 6 Hexamethaline Sodium acid 0.1 Sucrose fatty acid ester (HLB11) 0.1 Water 59.4 This preliminary emulsion was mixed and stirred to obtain an oil-in-water type preliminary emulsion. This pre-emulsion is then 65
After performing homogenization treatment at a temperature of ℃ at a pressure of 4 × 10 ⁶ Pa, UHT sterilization treatment (VTIS sterilizer manufactured by Alfa Laval) is performed at 70 ° C. and a pressure of 2.5 × 10 ⁶ Pa. Was re-homogenized. The homogenized emulsion was cooled to 8 ° C. and then aseptically filled to obtain a foamable oil-in-water emulsion.

The prepared foamable oil-in-water emulsion was stirred at 5 ° C. for 7 hours.
After aging for 2 hours, this oil-in-water emulsion was whipped with a vertical mixer to prepare a whipped cream. And whip characteristics during whipping (whipped time, overrun)
I checked. Also, add this whipped cream at 20 ℃ for 24 hours.
After storage for a period of time, sensory evaluation was carried out for artificial flower properties, shape retention properties, water separation state, appearance, flavor and texture.

Evaluation method: (1) Viscosity measurement: using a Visco tester (2) Whipping time: 20 coat vertical whipping machine (Kanto mixer), 5 kg oil-in-water emulsion at a rotation speed of 700 r / min Time to reach optimum whipping state when whipped with 9% granulated sugar in external ratio (3) Overrun (%): Volume increase rate due to whipping shown by the following formula

[0050]

[Equation 1]

(4) Sensory evaluation rank of whipped cream after storage at 20 ° C. for 24 hours

[0052]

[Table 3]

Table 4 shows the contents of triglycerides X, Y and Z in the oil phase of the foamable oil-in-water emulsion prepared and the evaluation results.

[0054]

[Table 4]

Each of the products 1 to 5 of the present invention has a relatively low viscosity, is good in the shape retention of the whipped cream, is in a water-repellent state, etc., and is particularly excellent in workability such as artificial flowerability, melts in the mouth, and is excellent in flavor. It was

Example 3 The following foamable oil-in-water emulsion was prepared and evaluated in the same manner as in Example 1. Inventive product 6: (oil phase)% triglyceride composition (TG1) 15 butter fat (melting point 32 ° C.) 15 hardened palm oil (melting point 37 ° C.) 5 stearic acid monoglyceride 0.1 lecithin 0.8 (water phase) skim milk powder 5.5 Sodium hexametaphosphate 0.1 Sucrose fatty acid ester (HLB11) 0.2 Water 58.3 Comparative example 5: (oil phase)% Soybean hydrogenated oil (melting point 32 ° C.) 14 Palm hydrogenated oil (melting point 32 ° C.) 20 Stearic acid monoglyceride 0.1 Lecithin 0.3 (Aqueous phase) Skim milk powder 6 Sodium hexametaphosphate 0.1 Sucrose fatty acid ester (HLB11) 0.1 Water 59.4 Comparative example 6: (Oil phase)% Butter fat (melting point) 32 ° C.) 15 palm kernel hardened oil (melting point 34 ° C.) 6 hardened palm oil (melting point 37 ° C.) 2 soybean hardened oil (melting point 32 ° C.) 12 stearic acid mono Riserido 0.1 Lecithin 0.8 (aqueous phase) skimmed milk powder 5.5 sodium hexametaphosphate 0.1 Sucrose fatty acid ester (HLB11) 0.2 Water 58.3

Table 5 shows the contents of triglycerides X, Y and Z in the oil phase of the prepared foamable oil-in-water emulsion and the evaluation results.

[0058]

[Table 5]

The product 6 of the present invention was excellent in shape-retaining property, water separation state, appearance, good artificial flowering property and workability, and was also excellent in melting in the mouth and flavor.

Example 4 A foaming shortening was prepared by mixing, quenching and kneading the oil phase having the following composition by a conventional method.

[0061] Invention product 7, 8                                                       %     Triglyceride composition (TG1, TG3) 8     DG 6     TG-E 85.7     Sucrose fatty acid ester 0.3

[0062] Comparative product 7                                                       %     Triglyceride composition (TG6) 8     DG 6     TG-E 85.7     Sucrose fatty acid ester 0.3

[0063] Comparative product 8                                                       %     DG 6     TG-E 93.7     Sucrose fatty acid ester 0.3

Then, this foaming shortening is applied to 20
After adjusting to ° C, a butter cream was prepared by whipped with a 5 coat Hobart mixer (C-100 type manufactured by HOBART) at a high speed for 30 minutes in an environment of 20 ° C with the following composition.

[0065]                                                       g     Foaming shortening 140     Syrup (21% by weight liquid sugar) 180     White chocolate (thawed and stored at 30 ° C) 80

After storing this butter cream at 20 ° C. for 24 hours, the specific gravity, the oil-off rate, the melting in the mouth, and the flavor were evaluated.

Evaluation method: (1) Specific gravity: A value calculated from the weight of a constant volume (80 mL) of butter cream. (2) Oil-off rate: A cylinder having a diameter of 2 cm and a height of 2 cm filled with butter cream was placed on a filter paper, and the amount of soaking into the filter paper after standing for 24 hours in an environment of 25 ° C. was measured and filled. Value for the weight of butter cream. (3) Shape-retaining property, melting in mouth, and flavor: 10 panelists evaluated according to the sensory evaluation rank in Table 3 below, and the total score.

[0068]

[Table 6]

Table 7 shows the contents of triglycerides X, Y and Z in the oil phase of the prepared foaming shortening and the evaluation results.

[0070]

[Table 7]

The products 7 and 8 of the present invention each had a low cream specific gravity, a small oil-off rate, and also had excellent shape retention, melting in the mouth and flavor.

Example 5 An oil phase and an aqueous phase having the following compositions were prepared, mixed at 60 ° C., and then rapidly emulsified to prepare a foamable water-in-oil emulsion.

[0073] Invention products 9, 10 (Oil phase)%     Triglyceride composition (TG1, TG3) 8     DG 16     Hardened palm oil (melting point 37 ° C) 60.8     Sucrose fatty acid ester 0.1     Lecithin 0.1 (Aqueous phase)%     Water 14     Casein sodium 1

[0074] Comparative product 9 (Oil phase)%     Triglyceride composition (TG6) 8     DG 16     Hardened palm oil (melting point 37 ° C) 60.8     Sucrose fatty acid ester 0.1     Lecithin 0.1 (Aqueous phase)%     Water 14     Casein sodium 1

[0075] Comparative product 10 (Oil phase)%     Triglyceride composition (TG9) 8     DG 16     Hardened palm oil (melting point 37 ° C) 60.8     Sucrose fatty acid ester 0.1     Lecithin 0.1 (Aqueous phase)%     Water 14     Casein sodium 1

[0076] Comparative product 11 (Oil phase)%     DG 16     Hardened palm oil (melting point 37 ° C) 68.8     Sucrose fatty acid ester 0.1     Lecithin 0.1 (Aqueous phase)%     Water 14     Casein sodium 1

150 g of the prepared foaming water-in-oil emulsion and 150 g of syrup (21% of liquid sugar) were mixed together, and a 5-coat Hobart mixer (C-100 type, manufactured by HOBART) was used.
Butter cream was prepared by whipped at 20 ° C. for 20 minutes at high speed.

After storing this butter cream at 20 ° C. for 24 hours, it was evaluated for specific gravity, oil-off rate, melting in the mouth, and flavor in the same manner as in Example 1.

Table 8 shows the contents of triglycerides X, Y and Z in the oil phase of the prepared foaming shortening and the evaluation results.

[0080]

[Table 8]

Each of the products 9 and 10 of the present invention had a low cream specific gravity, a small oil-off rate, and was excellent in shape retention, melting in the mouth and flavor.

[0082]

INDUSTRIAL APPLICABILITY The triglyceride composition of the present invention is excellent in the physical properties (foaming property, water-repellency resistance, oil-off resistance, shape retention) required when it is made into a whipped cream, and basically it should be provided. It is also excellent in texture (melting in the mouth) and flavor. Therefore, it is most suitable for toppings such as confectionery, cakes, breads, fillings, and sands.

[Brief description of drawings]

FIG. 1 is a diagram showing a range of a content weight ratio of triglycerides X, Y and Z.

FIG. 2 is a diagram showing a range of a mixing weight ratio of fats and oils (A), (B) and (C).

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] November 7, 2002 (2002.11.
7)

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Claims

[Correction method] Change

[Correction content]

[Claims]

Continued front page    (72) Inventor Masanobu Uchikoshi             Kao Stock Association 2-1-3 Bunka, Sumida-ku, Tokyo             Company research institute F-term (reference) 4B025 LB21 LG15 LP11                 4B026 DG01 DG11 DH01 DX04 DX05                       DX06

Claims (5)

[Claims] 1. The following triglycerides X, Y and Z: X: a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms are constituent fatty acids, and the total number of carbon atoms of the constituent fatty acids is 50 or more. Triglyceride, Y: saturated fatty acid having 20 or more carbon atoms and 8 to 12 carbon atoms
Is a saturated fatty acid, and all of the constituent fatty acids are triglycerides of saturated fatty acids, Z: saturated fatty acids having 8 to 12 carbon atoms and unsaturated fatty acids having 18 carbon atoms are constituent fatty acids, and The total amount of triglycerides having a total carbon number of less than 50 is 30 to
80% by weight, and the content weight ratio of the three components X, Y, Z is shown in FIG. 1 at point a (X = 80, Y = 20, Z =
0), point b (X = 75, Y = 25, Z = 0), point c (X
= 20, Y = 25, Z = 55), point d (X = 42, Y =
3, Z = 55) and point e (X = 80, Y = 3, Z = 1)
A triglyceride composition within the range surrounded by the points 7). 2. A shortening containing the triglyceride composition according to claim 1. 3. A foamable water-in-oil emulsion, a foamable oil-in-water emulsion or a foamable oil-in-water emulsion containing the triglyceride composition according to claim 1. 4. A whipped cream obtained by foaming the foamable water-in-oil emulsion or foamable oil-in-oil emulsion of claim 3. 5. The following fats and oils (A), (B) and (C): fats and oils in which 30% by weight or more of (A) constituent fatty acid is lauric acid, and 70% by weight or more of (B) constituent fatty acid have carbon number. Is 1
Fats and oils that are unsaturated fatty acids of 8 and 30 of (C) constituent fatty acids
Two components of fats and oils whose weight% is behenic acid or more are represented by points α (A = 35, B = 25, C = 40) and β (A =
35, B = 50, C = 15), point γ (A = 15, B = 7)
0, C = 15), point δ (A = 5, B = 70, C = 25)
And the point ε (A = 5, B = 55, C = 40) are mixed at a weight ratio within a range surrounded by the points, and the transesterification reaction is performed, and the method for producing the triglyceride composition according to claim 1.