JP2003333988A - Foaming agent for seasoning oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming agent for seasoning oils for forming a water-free foaming oil-and-fat food, having high workability even in mechanical foaming work, high foamability and excellent shape-retainability and meltability in the palate in foamed state and solve the problem of difficulty in imparting high foamability to a water-free oil-and-fat composition. <P>SOLUTION: The problem is solved by using an oil-and-fat in combination with at least two or more kinds of materials selected from the group of polyglycerol fatty acid esters, glycerol fatty acid organic acid esters and phospholipids. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a foaming agent for seasoning oils which foams edible oils and fats such as seasoning oils, and more specifically, from oils and fats, polyglycerin fatty acid esters, glycerin fatty acid organic acid esters and phospholipids. At least two or more selected are included, which has good workability even in mechanical frothing, has high frothing ability, and is excellent in shape retention and dryness after frothing. Regarding foaming agent.

[0002]

2. Description of the Related Art Conventionally, foods containing air bubbles such as butter cream, whipped cream, ice cream, etc. contain ingredients that easily contain air bubbles such as eggs and milk components, or contain air bubbles by utilizing the viscosity of fats and oils. Various food-grade emulsifiers are used to help the action of. However, all of these foods are oil-in-water type or water-in-oil type emulsions containing water, and it has been difficult to impart high foamability to oil-and-fat compositions containing no water.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to have good workability and high foamability even in mechanical foaming when foaming an oil or fat composition containing no water such as seasoning oil. Further, the present invention relates to a foaming agent for seasoning oil, which is excellent in shape retention and mouth feel after foaming.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted ingenious research to solve the above problems, and as a result, at least two or more kinds selected from polyglycerin fatty acid ester, glycerin fatty acid organic acid ester and phospholipid, and a fat and oil. A foaming agent for seasoning oils characterized by containing and has good workability even in mechanical foaming, has high foaming property, and has good shape retention and dryness after foaming. They have found that they are excellent and have completed the present invention. Hereinafter, the present invention will be described in detail.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The seasoning oil in the present invention refers to an oil and fat used in foods for the purpose of seasoning, and is not particularly limited as long as it is liquid at the time of foaming. Goods may be used. For example, olive oil, chili oil, sesame oil, rice bran oil, safflower oil, soybean oil, corn oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, palm oil, peanut oil, beef tallow, chicken fat, lard, sheep. Fat, avocado oil, camellia oil, turtle oil, macadamia nut oil, mink oil, egg yolk oil, persic oil, wheat germ oil, sasanqua oil, teaseed oil, kaya oil, germ oil and the like can be mentioned. Further, it may be obtained by subjecting the above fats and oils to treatments such as hydrogenation and fractionation.

The blending amount of the seasoning oil used in the present invention is not particularly limited, but it is preferably 10 to 99% by weight based on the fat and oil content in the fat and oil composition.

The polyglycerin of polyglycerin fatty acid ester used in the present invention is not particularly limited, but diglycerin, triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin, It is a glycerin polymer such as decaglycerin, and preferably diglycerin or triglycerin. Further, the fatty acid of the polyglycerin fatty acid ester is not particularly limited, but is, for example, a saturated or unsaturated straight-chain fatty acid having 8 to 22 carbon atoms, or a single or mixed fatty acid such as a hydroxy derivative. , Preferably 12 to 18 carbon atoms
Is a saturated fatty acid. The degree of esterification of the polyglycerin fatty acid ester is not particularly limited, but the monoester content is preferably 50% or more, more preferably 70% or more. These polyglycerin fatty acid esters are obtained by subjecting polyglycerin and fatty acids to a heat esterification reaction in the presence of an inert gas, and in some cases, distillation purification, but the method is not limited to this method.

The blending amount of the polyglycerin fatty acid ester is not particularly limited, but is preferably 0.05% by weight or more, and more preferably 0.5% by weight, based on the fat and oil content in the fat and oil composition. That is all.

The organic acid of the glycerin fatty acid organic acid ester used in the present invention is not particularly limited,
Acetic acid, lactic acid, citric acid, succinic acid, and diacetyl tartaric acid. Glycerin fatty acid organic acid ester is one in which an organic acid is ester-bonded to glycerin fatty acid ester, or two or more organic acids are bonded to each other. In that case, the organic acids may be the same or different. Although not particularly limited,
Citric acid and / or succinic acid are preferable, and one or two ester bonds of succinic acid are more preferable. Further, the fatty acid of the glycerin fatty acid organic acid ester is not particularly limited, but for example, the fatty acid has 8 to 22 carbon atoms and is a saturated or unsaturated straight-chain or branched fatty acid or hydroxy form alone. Alternatively, it is a mixed fatty acid, preferably having 12 to 18 carbon atoms. These glycerin fatty acid organic acid esters are obtained by subjecting a glycerin fatty acid ester and an organic acid to a heat esterification reaction in the presence of an inert gas, and optionally by distillation purification, but the method is not limited to this method.

The blending amount of the glycerin fatty acid organic acid ester is not particularly limited, but is preferably 0.05% by weight or more, and more preferably 0.5% by weight based on the fat and oil content in the fat and oil composition. % Or more.

The phospholipids used in the present invention are natural phospholipids extracted from animals or plants such as egg yolk lecithin, soybean lecithin, rapeseed lecithin, cottonseed lecithin, corn lecithin and the like, or their enzymatic degradation products alone or in a mixture. Is.

The blending amount of phospholipids is not particularly limited, but is preferably based on the oil and fat content of the oil and fat composition.
It is 0.05% by weight or more, and more preferably 0.5% by weight or more.

In the present invention, the object can be achieved by preparing an oil / fat composition containing at least two kinds selected from the above-mentioned polyglycerin fatty acid ester, glycerin fatty acid organic acid ester and phospholipid.

In the present invention, at least two kinds of emulsifiers selected from polyglycerin fatty acid ester, glycerin fatty acid organic acid ester and phospholipid are dissolved in seasoning oil to stabilize the interface between oil and fat and air and other gases. It can be made to liquefy and it can entrap gas and can make a fat and oil foam.

The method of foaming the oil / fat composition using the foaming agent for seasoning oil of the present invention is not particularly limited, and can be easily foamed with a mixing stirrer such as a hand mixer or a vertical mixer. Can be made. Further, it is also possible to easily foam with an aerosol filled with nitrogen gas, carbon dioxide gas or the like. The foamability increases in proportion to the amount of the seasoning oil foaming agent added, but becomes substantially constant at about 5% by weight or more based on the oil and fat. The temperature at the time of foaming is not particularly limited, but may be room temperature,
If the fats and oils are liquid, the liquid temperature may be higher or lower than room temperature. The stirring time depends on the stirring rotation speed, the amount of the seasoning oil foaming agent added, and the required overrun, but up to a certain degree, the overrun can be given almost in proportion to the time.

In the oil and fat composition containing the foaming agent for seasoning oil of the present invention, other components can be appropriately blended in addition to the above-mentioned essential components within a range that achieves the object of the present invention. For example, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, emulsifiers such as sucrose fatty acid ester, starch syrup, sugars such as sucrose, grains such as flour, whole milk powder, skim milk powder, etc. Examples include dairy ingredients, food materials, food additives, spices, seasonings, preservatives, colorants, antioxidants, flavors, drugs, solid oils, semisolid oils, and the like. The use of the foaming agent for seasoning oil of the present invention is not particularly limited, but it may be seasoning oil, top plate oil, topping cream, shortening and the like. Next, the present invention will be described in more detail with reference to Examples. The present invention is not limited to these examples.

Example 1 1 kg of diglycerin monopalmitate (manufactured by Taiyo Kagaku Co., Ltd.) and soybean lecithin (manufactured by Taiyo Kagaku Co., Ltd.)
1 kg of chili oil (Esby Foods Co., Ltd.) 100 kg
The mixture was heated to 60 ° C. for dissolution and adjusted to 40 ° C., and the mixture was stirred for 5 minutes with a vertical mixing stirrer (manufactured by Dalton Co., Ltd.).
An aerated seasoning oil having an overrun of 250% was obtained. The obtained chili oil had a good palatability, and was excellent in mouth-feeling and workability.

Example 2 1.5 kg of glycerin oleic acid citrate (manufactured by Taiyo Kagaku Co., Ltd.) and 1 kg of egg yolk lecithin (manufactured by Taiyo Kagaku Co., Ltd.) and 200 kg of sesame oil (manufactured by Nisshin Oil Co., Ltd.)
What was melted and heated at 60 ℃ and adjusted to room temperature,
Stir with a hand mixer for 10 minutes. Overrun 20
0% aerated seasoning oil was obtained. The seasoning oil obtained had good palatability, and was excellent in mouth-feeling and workability.

Example 3 1 kg of diglycerin monostearic acid ester (manufactured by Taiyo Kagaku Co., Ltd.) and 1 kg of glycerin palmitate succinate (manufactured by Taiyo Kagaku Co., Ltd.) were dissolved in 100 kg of olive oil (Kaneda Co., Ltd.) at 80 ° C. under heating. Let, 40
What was adjusted to ° C was stirred for 5 minutes with a vertical mixing stirrer (manufactured by Dalton Co., Ltd.). An aerated seasoning oil having an overrun of 250% was obtained. The obtained olive oil had a good palatability, and was excellent in the mouth feel and workability.

Example 4 1 kg of triglycerin monomyristic acid ester (manufactured by Taiyo Kagaku Co., Ltd.), 1 kg of glycerin stearic acid succinic acid ester (manufactured by Taiyo Kagaku Co., Ltd.) and 1 kg of soybean lecithin (manufactured by Taiyo Kagaku Co., Ltd.) beef tallow (day Kiyo Oil Co., Ltd.) It was dissolved in 200 kg by heating at 80 ° C. and adjusted to 40 ° C., and it was mixed with a vertical mixing stirrer (manufactured by Dalton Co., Ltd.)
Stir for 0 minutes. An aerated seasoning oil having an overrun of 200% was obtained. The seasoning oil obtained had good palatability, and was excellent in mouth-feeling and workability.

Comparative Example 1 1 kg of propylene glycol monostearate (manufactured by Taiyo Kagaku Co., Ltd.) and 2 kg of egg yolk lecithin (manufactured by Taiyo Kagaku Co., Ltd.) were mixed with 1 part of chili oil (manufactured by Esubie Foods Co., Ltd.)
What was melted in 00 kg by heating at 60 ° C. and adjusted to 40 ° C. was stirred for 5 minutes by a vertical mixing stirrer (manufactured by Dalton Co., Ltd.). The obtained seasoning oil contained almost no bubbles, and the overrun was 0%, which was the same as that before stirring.

Comparative Example 2 1 kg of glycerin monostearate (manufactured by Taiyo Kagaku Co., Ltd.) and 1 kg of propylene glycol monooleate (manufactured by Taiyo Kagaku Co., Ltd.) were heated to 100 kg of sesame oil (manufactured by Nisshin Oil Co., Ltd.) at 60 ° C. Dissolve, 40
What was adjusted to ° C was stirred for 5 minutes with a vertical mixing stirrer (manufactured by Dalton Co., Ltd.). The obtained seasoning oil contained almost no bubbles, and the overrun was 0%, which was the same as that before stirring.

Comparative Example 3 2 kg of sucrose stearate (HLB 5) (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) and 1 kg of sorbitan trioleate (manufactured by Taiyo Kagaku Co., Ltd.) were added to 200 kg of olive oil (manufactured by Kaneda Co., Ltd.). Dissolve by heating at ℃ 4
The mixture adjusted to 0 ° C. was stirred for 5 minutes with a vertical mixing stirrer (manufactured by Dalton Co., Ltd.). The obtained seasoning oil contained almost no bubbles, and the overrun was 0%, which was the same as that before stirring.

Comparative Example 4 3 kg of glycerin stearic acid succinate (manufactured by Taiyo Kagaku Co.) was added to 100 k of beef tallow (Nisshin Oil Co., Ltd.).
What was dissolved in g by heating at 60 ° C. and adjusted to 40 ° C. was stirred with a vertical mixing stirrer (manufactured by Dalton Co., Ltd.) for 5 minutes. The resulting seasoning oil contains almost no air bubbles,
The overrun was 0%, which was the same as before stirring.

[0025]

The foaming agent for seasoning oil of the present invention can easily entrap a gas such as air in a solid fat. Therefore, the oil / fat composition containing the foaming agent for seasoning oil has good workability even in mechanical foaming, has high foaming property, and is excellent in shape retention and mouth-feeling after foaming. It is a thing.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yuji Kato             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Nagahiro Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. F term (reference) 4B026 DC06 DG01 DG11 DK01 DK05                       DX01                 4B047 LB09 LE05 LG08 LG09 LG10                       LG11

Claims (4)

[Claims] 1. A foaming agent for seasoning oil, which comprises at least two or more kinds selected from polyglycerin fatty acid ester, organic acid ester of glycerin fatty acid and phospholipid and fat and oil. 2. The foaming agent for seasoning oil according to claim 1, wherein the polyglycerin fatty acid ester is a diglycerin fatty acid ester or a triglycerin fatty acid ester. 3. The foaming agent for seasoning oil according to claim 1, wherein the glycerin fatty acid organic acid ester is glycerin fatty acid succinate or glycerin fatty acid citrate. 4. An oil and fat composition for seasoning oil, comprising the foaming agent for seasoning oil according to claim 1.