JP2006254805A - Oil for oil-in-water emulsified material, and oil-in-water emulsified material containing the oil for oil-in-water emulsified material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil for an oil-in-water emulsified material, excellent in emulsion stability when being mixed with the oil-in-water emulsified material for e.g. whipped cream, and excellent in handleability, foaming property, appearance and palate feeling with low oil content, heat-resistant shape retention and resistance properties to taking off from the water when whipped, and to provide the oil-in-water emulsified material for e.g. whipped cream, containing the oil for the oil-in-water emulsified material, excellent in emulsion stability, and excellent in handleability, foaming property, appearance and palate feeling with low oil content, heat-resistant shape retention and to taking off from the water resistance when whipped. <P>SOLUTION: The oil for the oil-in-water emulsified material oil comprises oil which has an SFC (solid fat content) of 17-50% at 10°C, an SFC of 4-30% at 20°C, and an SFC of 3-10% at 30°C. Mixed oil obtained by mixing 30 pts.mass of the oil with 70 pts.mass of liquid oil is free from solid-liquid separation and evenly crystallized even if left to stand at 60-25°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to fats and oils used in oil-in-water emulsions for whipped cream and the like.
In addition, the present invention is an oil-in-water emulsion with excellent emulsification stability and excellent workability when foamed, foamability, appearance, texture with low oil content, mouth melting, heat-resistant shape retention, and water separation resistance. It is about.

  In recent years, not only specialty stores, but also convenience stores, etc. are rapidly handling cases where Western confectionery is handled. For this reason, the oil-in-water emulsion used for whipped cream or the like is required to be more resistant to the working environment and the temperature rise during transportation. In addition, whipped cream obtained by foaming an oil-in-water emulsion is required to have resistance to subtle changes in storage environment such as product temperature as well as deliciousness.

Since the oil-in-water emulsion used for whipped cream and the like is so excellent that there is no other in terms of flavor, natural fresh cream has been used. However, the natural fresh cream has a difficulty in handling. In detail, natural fresh cream was poor in stability in the emulsion state before whipping, because of a sudden increase in viscosity and so-called bottling due to an increase in product temperature and vibration during transportation. In addition, the natural fresh cream had a narrow end point width of the optimum whipping when foaming, and the whipped cream could not be said to have sufficient shape retention. Furthermore, natural fresh cream was relatively expensive in price.
For this reason, it is a relatively low price, easy to obtain, and relatively stable in quality.Compound type oil-in-water emulsions containing vegetable oils and milk fats and oil-in-water types containing pure vegetable oils and fats. Emulsions have been devised.

As vegetable oils and fats used in oil-in-water emulsions, oils and fats having a solid fat content (hereinafter referred to as SFC) curve similar to the melting of fresh cream may be used. It was difficult to achieve both formability and melting in the mouth.
In order to improve flower-forming properties, heat-resistant shape retention, and water separation resistance, a method of blending fats and oils with a high melting point may be employed, but as a result, mouth melting may be worsened. It was difficult to achieve both formality.
In order to achieve both melting in the mouth and heat-resistant shape retention, attempts have been made to use lauric oils and fats such as hardened coconut oil and hardened palm kernel oil having a sharp SFC curve. However, blending a large amount of hardened coconut oil or hardened palm kernel oil with a sharp SFC curve will reduce the vibration resistance and heat resistance (heat shock resistance) of the emulsion, causing bloating and whipping. There was a limit to the use of whipped cream for fats and oils, as the phenomenon that the cream hardens with time (sima phenomenon) easily occurs.

  Several attempts have been made for vegetable oils and fats to be used in order to achieve both melting in the mouth and heat-resistant shape retention when the whipped cream is formed. For example, by using lauric fats and SUS type triglycerides in combination (see Patent Document 1) or by using fractionated hardened palm oil that satisfies a specific SFC (see Patent Document 2), both mouth melting and heat-resistant shape retention are achieved. A method is disclosed. However, while the quality requirement level for whipped cream has risen, none of the methods has been fully satisfactory. In addition, although studies using specific mixed acid group glycerides have also been carried out (see Patent Document 3), the production cost is high, such as preparing predetermined fats and oils by solvent separation after transesterification, and a practical process. I could not say.

Therefore, when blended in an oil-in-water emulsion used for whipped cream, etc., it has emulsion stability, and when whipped, it has excellent foaming properties, heat-resistant shape retention, water separation resistance, oil-off resistance, workability, etc. In addition, there has been a demand for oils and fats for oil-in-water emulsions that provide good mouth melting and texture.
Japanese Patent Laid-Open No. 5-219887 Japanese Patent Laid-Open No. 10-75729 Japanese Patent Laid-Open No. 5-276888

The problem of the present invention is that when blended in an oil-in-water emulsion for whipped cream or the like, the emulsion stability is excellent, and the workability when whipped, foaming, appearance, texture with low oil content, melting in the mouth, An object of the present invention is to provide an oil-in-water emulsion for an oil-in-water emulsion that has excellent heat-resistant shape retention and water separation resistance.
The subject of the present invention is a whipped cream having excellent emulsification stability, workability when whipped, foaming, appearance, texture with low oil content, melting in mouth, heat-resistant shape retention, water separation resistance, etc. To provide an oil-in-water emulsion.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have excellent emulsification stability and workability when whipped by including oils and fats having specific physical properties in an oil-in-water emulsion. , Found that an oil-in-water emulsion for whipped cream, etc. excellent in foaming properties, appearance, texture with low oil content, melted in mouth, heat-resistant shape retention and water separation resistance was obtained, and the present invention was completed. .

  That is, the first invention of the present invention is an oil and fat having an SFC at 10 ° C. of 17 to 50%, an SFC at 20 ° C. of 4 to 30% and an SFC of 30 ° C. of 3 to 10%, and 30 parts by mass of the oil and fat On the other hand, even if the mixed oil obtained by mixing 70 parts by mass of liquid oil is allowed to stand at 60 ° C. to 25 ° C., it is crystallized uniformly without solid-liquid separation. It is an oil for type emulsion.

  2nd invention of this invention is obtained by transesterifying palm fats and oils and fats and oils which consist of liquid oil and / or lauric fats by mass ratio 40: 60-80: 20, It is characterized by the above-mentioned. The oil-in-water emulsion according to the first invention.

  3rd invention of this invention is 95-99 fats and oils obtained by transesterifying palm fats and oils and fats and oils which consist of liquid oil and / or lauric fats by mass ratio 40: 60-80: 20. The oil / fat for oil-in-water emulsions according to the first aspect of the present invention contains 0.5% by mass to 0.5% by mass of an oil / fat having a melting point of 55 to 65 ° C.

  A fourth invention of the present invention is the oil-in-water emulsion according to the second invention or the third invention, wherein the transesterification uses an enzyme.

  A fifth invention of the present invention is characterized in that the oil having a melting point of 55 to 65 ° C. is an extremely hardened oil of rapeseed oil having a behenic acid content of 20 to 55 mass% in all the constituent fatty acids. Or an oil for oil-in-water emulsion according to the fourth invention.

  A sixth invention of the present invention is an oil-in-water emulsion characterized by containing the oil-in-water emulsion according to any one of the first to fifth inventions.

According to the present invention, it is excellent in emulsification stability, operability when whipped, foaming, appearance, texture with low oil content, mouth melting, heat-resistant shape retention, water separation resistance, etc. Oils and fats for use in oil-in-water emulsions are provided.
In addition, according to the present invention, whipped cream having excellent emulsification stability, workability when whipped, foaming, appearance, texture with low oil content, melting in mouth, heat-resistant shape retention, water separation resistance, etc. An oil-in-water emulsion for use is provided.

Hereinafter, the present invention will be described in detail.
First, the oil and fat for oil-in-water emulsions of the present invention will be described.
The oil and fat for oil-in-water emulsions of the present invention has an SFC at 10 ° C of 17 to 50%, preferably 19 to 46%, most preferably 21 to 42%, and an SFC at 20 ° C of 4 to 30%, preferably Is 6 to 26%, most preferably 8 to 22%, and SFC at 30 ° C is 3 to 10%, preferably 4 to 9%.

When the SFC at 10 ° C. is lower than 17%, it takes time until the optimum whipping, and a whipped cream having a sufficient texture cannot be obtained. If the SFC at 10 ° C. is higher than 50%, the vibration resistance of the emulsion is inferior and it tends to be squeezed.
Moreover, when SFC in 20 degreeC is lower than 4%, since sufficient shape retention property cannot be obtained for whipped cream, it is unpreferable. When the SFC at 20 ° C. is higher than 30%, the whipped cream feels bad and is not preferable.
Furthermore, when the SFC at 30 ° C. is lower than 3%, sufficient heat resistance cannot be obtained for the whipped cream, which is not preferable. When the SFC at 30 ° C. is higher than 10%, the heat resistance of the resulting whipped cream is increased, but the mouth melting becomes worse, which is not preferable.

  The value of SFC can be measured according to the “provisional 1-1996 solid fat content NMR method” of the standard fat analysis method.

  The mixed oil obtained by mixing 70 parts by mass of the liquid oil with respect to 30 parts by mass of the oil-in-water emulsion for the oil-in-water emulsion of the present invention does not undergo solid-liquid separation even when left at 60 ° C to 25 ° C. It is preferable to crystallize uniformly. Even if it is gradually cooled from 60 ° C to 25 ° C, if the mixed oil is crystallized uniformly without solid-liquid separation, when it is converted into an oil-in-water emulsion, it will respond to changes in the environment such as transportation and storage. In view of resistance, it is preferable.

Specifically, the evaluation of uniform crystallization of the mixed oil can be performed as follows. The oil for oil-in-water emulsion of the present invention is mixed with liquid oil at a mass ratio of 3: 7, 8 g of the mixed oil is taken in a test tube having an inner diameter of 10 mm, and kept at 60 ° C. for 1 hour. Place in a thermostatic bath and let stand for 24 hours. Firstly, it is visually observed whether the liquid oil is solid-liquid separated, and further, after centrifuging at 1000 G for 5 minutes, whether the liquid oil is solid-liquid separated is visually observed. The liquid oil is not particularly limited as long as it is normally used for food, and examples thereof include rapeseed oil, soybean oil, safflower oil, and the like.

The oil and fat for oil-in-water emulsions of the present invention is obtained by transesterifying palm oil and fat and oil consisting of liquid oil and / or lauric oil from the viewpoint of obtaining an oil that is easily dispersed and crystallized. It is preferable that it is fats and oils.
In addition, the oil and fat for oil-in-water emulsions of the present invention transesterifies palm oil and fat and oil consisting of liquid oil and / or lauric oil and oil, particularly from the viewpoint of imparting heat resistance and uniformly dispersing oil and fat crystals. It is more preferable to contain the fats and oils obtained by this, and also the fats and oils of melting | fusing point 55-65 degreeC.

  The mixing ratio of the fats and oils comprising the palm oil and the oil at the time of transesterification to the liquid oil and / or lauric oil is 40:60 to 80:20, preferably 45:55 to 75:25, most preferably. The mass ratio is 50:50 to 70:30. When the mixing ratio is in the above range, the oil is easily dispersed and crystallized.

Examples of the palm-based fats and oils used in the present invention include palm oil, fractionated oils such as palm stearin and palm olein obtained by fractionating palm oil, and hardened oils thereof. In particular, the palm oil or fat is preferably palm oil, palm stearin, or a mixed oil of palm oil and palm stearin in terms of having an appropriate solid content.
Moreover, it is preferable that the iodine value of palm oil fat is 30-65 from the point which contains palmitic acid moderately.

Examples of the liquid oil used in the transesterification of the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, and the like, and one or more selected from these can be used.
In particular, in terms of flavor, the liquid oil is preferably rapeseed oil.
Here, the liquid oil in the present invention refers to oil that has fluidity at 25 ° C. and no crystals are observed.

Examples of lauric fats and oils used in the present invention include coconut oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionation thereof, and hardened oils thereof. 1 type (s) or 2 or more types can be used.
Here, the lauric fats and oils in the present invention refer to fats and oils having a lauric acid content of 20% by mass or more in the total constituent fatty acids of the fats and oils.
Moreover, it is preferable that the iodine values of palm kernel oil and palm kernel olein are 16-26.

  In the case of a combination of palm oil and lauric oil, the mixing ratio of palm oil and liquid and / or lauric oil at the time of transesterification is 60 to 48. It is preferable to mix 40 to 30 parts by mass of lauric oil and fat with respect to 70 parts by mass, and more preferably to 35 parts by mass of palm kernel olein with respect to 65 parts by mass of the mixed oil of palm oil and palm stearin. Moreover, in the case of a combination of palm oil and liquid oil, it is preferable to mix 40 to 30 parts by mass of liquid oil with respect to 60 to 70 parts by mass of palm oil and fat prepared to an iodine value of 49 to 56. More preferably, 35 parts by mass of rapeseed oil is mixed with 65 parts by mass. Furthermore, in the combination of palm oil and liquid oil, when using mixed oil obtained by mixing 60 to 45 parts by mass of liquid oil with respect to 40 to 55 parts by mass of palm oil and fat prepared to an iodine value of 50 to 62, ester is used. After the replacement, it is preferable to use a solid fat portion fractionated at 0 ° C to 20 ° C.

  The content of fats and oils obtained by transesterification of the palm-based fats and oils in the oil-in-water emulsions of the present invention with fats and oils comprising liquid oil and / or lauric fats is 95 to 100% by mass, preferably 95 ˜99.5% by mass, most preferably 98 to 99.5% by mass. If the content is in the above range, the oil and fat for oil-in-water emulsions will be more easily dispersed and crystallized, so when used as an oil-in-water emulsion, resistance to environmental changes such as transportation and storage will increase. More preferable.

  Examples of the fats and oils having a melting point of 55 to 65 ° C. used in the present invention include palm extremely hardened oil, soybean extremely hardened oil, rapeseed extremely hardened oil, and extremely hardened oil of rapeseed oil having a behenic acid content of 20 to 55% by mass in all constituent fatty acids. Etc. In order to facilitate uniform dispersion and crystallization of the oil and fat for an oil-in-water emulsion, it is most preferably an extremely hardened oil of rapeseed oil having a behenic acid content of 20 to 55% by mass in all the constituent fatty acids.

  The content of fats and oils having a melting point of 55 to 65 ° C. in the oil and fat for oil-in-water emulsions of the present invention is 0 to 5% by mass, preferably 0.5 to 5% by mass, and most preferably 0.5 to 2% by mass. is there. When the content is in the above range, the oil and fat for oil-in-water emulsions is easily dispersed and crystallized easily, so when oil-in-water emulsions are used, the resistance to environmental changes such as transportation and storage increases. It is more preferable because it does not affect the melting of the whipped cream.

  The transesterification of the palm-based fats and oils according to the present invention with fats and oils composed of liquid oils and / or lauric fats is performed by chemical transesterification using an inorganic catalyst such as sodium methoxide, an enzyme using a lipase preparation or the like. Transesterification is mentioned. In particular, transesterification with an enzyme is more preferable from the viewpoint of flavor. It is more preferable to use fats and oils obtained by transesterification with enzymes, since the milky flavor of the resulting whipped cream is strengthened and a rich feeling is produced.

The transesterification by the enzyme can be carried out using a lipase preparation after mixing and homogenizing the oils and fats as raw materials. The lipase preparation, Aspergillus (Aspergillus) genus Alcaligenes (Alcaligenes) genus Candida (Candida) genus, Mucor (Mucor) genus Pseudomonas (Pseudomonus) genus, Rhizopus (Rhizopus) genus, etc. derived from microorganisms, cattle and pig those derived from the pancreas and the like, from the flavor point, the lipase preparations, Alcaligenes (Alcaligenes) genus, it is preferable to use a Mucor (Mucor) genus. The lipase preparation can be used as it is in the form of powder or immobilized on a known carrier such as diatomaceous earth, activated carbon, synthetic resin or ion exchange resin.

  The transesterification reaction using an enzyme is a batch method in which a lipase preparation is added to a raw material fat mixed and homogenized to react, or a column method in which a raw material fat mixed in a lipase preparation is mixed and made to react. Can be done. The amount of water in the raw fat / oil is 0.005 to 0.5% by mass, preferably 0 in order to suppress hydrolysis as a side reaction and to maintain a certain degree of transesterification reaction rate and activity of the lipase preparation. It is desirable to hold at 0.01-0.2 mass%, most preferably 0.02-0.1 mass%. The reaction temperature of the transesterification reaction with an enzyme may be usually set to room temperature to 80 ° C, but for economical use, it is preferably 40 to 70 ° C, and most preferably 50 to 60 ° C.

  For purification of the reaction product after the transesterification reaction, it is possible to carry out alkaline deoxidation, decolorization with activated clay or activated carbon, deodorization under reduced pressure, etc., which are general oil and fat refining treatments. Processing can also be performed. Oils and fats for oil-in-water emulsions of the present invention are unsorted, unpurified transesterified oil, transesterified fraction oil obtained by fractionating transesterified oil, transesterified refined oil obtained by refining transesterified oil, ester Although any of the transesterification fractionation refinement oil obtained by fractionating and refine | purifying an exchange oil may be sufficient, it is preferable that it is refined in flavor. Moreover, these can also be used in mixture of 2 or more types. When oils and fats obtained by transesterification of palm oils and lauric oils and oils and fats obtained by transesterification of palm oils and liquid oils are used in combination, the respective oils and fats are 40:60 to 60:40. It is preferable to mix by mass ratio.

The oil-in-water emulsion of the present invention will be described.
The oil-in-water emulsion of the present invention contains the oil for oil-in-water emulsion of the present invention in the oil phase.
The oil-in-water emulsion containing the oil for oil-in-water emulsion of the present invention in the oil phase has emulsion stability, and when whipped, workability, foamability, appearance, heat-resistant shape retention, flower-forming property, water separation A whipped cream with excellent resistance and texture. Whipped cream can be used for Western confectionery, bread and the like.

  The fats and oils in the oil phase in the oil-in-water emulsion of the present invention should be oils and fats for oil-in-water emulsions of the present invention or oils and fats mixed with oils and fats other than the present invention of the present invention. Can do.

  The fats and oils other than the present invention to be blended in the oil phase of the oil-in-water emulsion of the present invention are not particularly limited as long as they are usually used in the production of creams. For example, milk fats, animal fats and oils, vegetable oils Fats and oils or processed oils and fats subjected to processing such as curing, fractionation, and transesterification thereof can be used, and one or more of these can be used

  The content of the oil for oil-in-water emulsion of the present invention relative to the oil phase of the oil-in-water emulsion of the present invention is 25 to 100% by mass, preferably 30 to 100% by mass, most preferably 35 to 100%. % Is preferred. When the content in the oil phase is in the above range, the obtained oil-in-water emulsion for whipped cream or the like is excellent in emulsion stability and workability when whipped, foamability, appearance, low oil content Excellent in texture, mouth melting, heat-resistant shape retention, and water separation resistance.

  The content of the oil for oil-in-water emulsion of the present invention relative to the total amount of the oil-in-water emulsion of the present invention is 6 to 47% by mass, preferably 8 to 42% by mass, and most preferably 10 to 37% by mass. It is. When the content with respect to the total amount of the oil-in-water emulsion is in the above range, the obtained oil-in-water emulsion for whipped cream or the like is excellent in emulsion stability and workability when whipped, foamability, appearance, low It is excellent in oily texture, melting in the mouth, heat-resistant shape retention and water separation resistance.

The oil and fat to be blended in the oil-in-water emulsion of the present invention preferably has a melting point of 30 to 40 ° C., and the total oil and fat content relative to the total amount of the oil-in-water emulsion is 20 to 4
It is preferable to contain 5 mass%, and it is more preferable to contain 25-35 mass%. When the melting point of the fat and oil blended in the oil-in-water emulsion of the present invention and the total fat content with respect to the total amount of the oil-in-water emulsion are within the above ranges, a whipped cream having a texture even when the overrun is high.

  In the oil-in-water emulsion of the present invention, various components generally used in oil-in-water emulsions for whipped cream and the like can be blended as necessary. For example, emulsifiers in the oil phase, emulsifiers, milk proteins, thickening polysaccharides, whole milk, skim milk powder, whole milk powder, sodium caseinate, soy protein, hexametaphosphate, etc. in the water phase Sodium bicarbonate, gums, cellulose, flavoring agents, coloring agents, preservatives, antioxidants, water, and the like can be appropriately blended as necessary. The protein solid content of the aqueous phase of the oil-in-water emulsion is preferably blended so as to be about 0.5 to 6.0% by mass relative to the total amount of the oil-in-water emulsion for whipped cream or the like.

  As the emulsifier, for example, one or two or more selected from lecithin, sugar ester, monoglyceride, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like can be used. In particular, as a hydrophilic emulsifier, the use of sugar ester and / or polyglycerin fatty acid ester is preferable from the viewpoint of excellent emulsifying power.

  The method for producing the oil-in-water emulsion of the present invention comprises 25 to 100% by mass, preferably 30 to 100% by mass, most preferably 35 to 100% of the oil and fat for an oil-in-water emulsion of the present invention based on the oil phase. It can be produced according to a conventionally known method for producing an oil-in-water emulsion for whipped cream or the like, except that it is contained by mass%.

  For example, the oil-in-water emulsion of the present invention comprises an oil phase part containing the oil and fat of the present invention in which an oil-soluble emulsifier is dissolved, water in which milk protein, thickening polysaccharide, water-soluble emulsifier and the like are dissolved. The phase part can be produced by pre-emulsifying and then homogenizing, sterilizing or sterilizing, rehomogenizing, cooling, and aging. In addition, homogenization or stirring can be performed before or after sterilization or sterilization, and the homogenization may be either pre-homogeneous or post-homogeneous, or two-stage homogenization combining both.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated more concretely, this invention is not limited by them.

Example 1
[Manufacture of fats and oils obtained by transesterification between palm fats and lauric fats]
Palm oil (iodine value 52) and palm stearin (iodine value 38) were mixed at 38:62 (mass ratio) to obtain a mixed oil of palm oil and palm stearin (iodine value 43). And a mixed oil of palm stearin and palm kernel olein (iodine value 21) at a 65:35 (mass ratio) mixed in a column filled with immobilized lipase derived from Mucor Miehai (Lipozyme IM60 manufactured by Novo). The mixture was passed at 60 ° C. and a space velocity of 0.6 to obtain a transesterification reaction oil. The reaction oil was subjected to ordinary purification treatments such as deoxidation, decolorization, and vacuum deodorization to obtain the oil and fat of Example 1.

Example 2
[Production of fats and oils obtained by transesterification between palm oils and fats and oils comprising liquid oils or lauric oils and oils with a melting point of 55 to 65 ° C.]
A mixed oil obtained by mixing palm olein (iodine value 57) and rapeseed oil at a ratio of 50:50 (mass ratio) is mixed with Alkagenes sp. 0.06% by mass was added, and a transesterification reaction was carried out with gentle stirring at 60 ° C. for 20 hours. The reaction oil after removing the enzyme was fractionated at 5 to 8 ° C., and the solid fat portion was subjected to ordinary purification treatments such as deoxidation, decolorization, and vacuum deodorization to obtain a transesterified fractionated refined oil (IEA). .
Next, palm oil (iodine value 52) and palm stearin (iodine value 38) were mixed at 54:46 to obtain a mixed oil of palm oil and palm stearin (iodine value 46). Mixing oil of palm stearin and palm kernel olein (iodine value 21) at 65:35 (mass ratio), mixing lipase derived from Alkali Genes sp (manufactured by Meito Sangyo Co., Ltd., Lipase PL) 0.06 mass% was added with respect to oil, and transesterification was performed, stirring gently at 60 degreeC for 20 hours. The reaction oil after removing the enzyme was subjected to ordinary purification treatments such as deoxidation, decolorization, and vacuum deodorization to obtain a transesterified refined oil (IEB).
IEA, IEB, and extremely hardened oil of rapeseed oil (behenic acid content of 45% by mass in all constituent fatty acids) were mixed at 49.5: 49.5: 1 (mass ratio) to obtain the fat of Example 2. .

Example 3
[Manufacture of fats and oils containing fats and oils obtained by transesterification between palm oils and liquid oils and oils with a melting point of 55 to 65 ° C.]
A mixed oil obtained by mixing palm oil (iodine value 52) and rapeseed oil at a mass ratio of 65:35 (mass ratio) is mixed with Alkagenes sp. 0.03 mass% was added, and the ester exchange reaction was carried out with gentle stirring at 60 ° C. for 20 hours. The reaction oil after removing the enzyme was subjected to ordinary purification treatments such as deoxidation, decolorization, and vacuum deodorization to obtain a transesterified refined oil.
Transesterified refined oil and rapeseed oil extremely hardened oil (behenic acid content in all constituent fatty acids 45% by mass) were mixed at 98: 2 (mass ratio) to obtain the fat of Example 3.

Example 4
[Manufacture of fats and oils containing fats and oils obtained by transesterification between palm oils and liquid oils and oils with a melting point of 55 to 65 ° C.]
Palm oil (iodine value 52) and rapeseed oil were mixed at 65:35 (mass ratio), degassed and dried, 0.1% by mass of sodium methoxide was added to the mixed oil, and 15 ° C. at 15 ° C. Minute transesterification was performed. The reaction oil was subjected to usual purification treatments such as washing with hot water, deoxidation, decolorization, and vacuum deodorization to obtain a transesterified refined oil.
Transesterified refined oil and rapeseed oil extremely hardened oil (behenic acid content of 45% by mass in all constituent fatty acids) were mixed at 98: 2 (mass ratio) to obtain the oil and fat of Example 4.

Comparative Example 1
[Production of Oil and Fat of Comparative Example 1]
A mixed oil obtained by mixing palm stearin (iodine number 36) and palm kernel olein (iodine number 21) at 65:35 (mass ratio) was filled with immobilized lipase derived from Mucor Miehai (Lipozyme IM60 manufactured by Novo). The column was passed through the column at 60 ° C. and a space velocity of 0.6 to obtain a transesterification reaction oil. The reaction oil was subjected to ordinary refining treatments such as deoxidation, decolorization, and vacuum deodorization to obtain a fat of Comparative Example 1.

Comparative Example 2
[Production of Oil and Fat of Comparative Example 2]
A mixed oil obtained by mixing palm oil (iodine value 52) and rapeseed oil at a mass ratio of 45:55 (mass ratio) was mixed with Alkagenes sp. .3 mass% was added, and transesterification was performed with gentle stirring at 60 ° C. for 5 hours. The reaction oil after removing the enzyme was subjected to ordinary purification treatments such as deoxidation, decolorization, and vacuum deodorization to obtain a transesterified refined oil.
Transesterified refined oil and extremely hardened oil of rapeseed oil (behenic acid content 45% by mass in all constituent fatty acids) were mixed at 98: 2 (mass ratio) to obtain an oil and fat of Comparative Example 2.

[Measurement of SFC value]
The SFC values of the fats and oils of Examples 1 to 4, the fats and oils of Comparative Examples 1 and 2, the rapeseed hydrogenated oil (melting point 34 ° C.), and the soybean hardened oil (melting point 34 ° C.) It was measured according to “NMR method”. The results are shown in Tables 1 and 2.
As can be seen from Tables 1 and 2, the SFC values of the fats and oils of Examples 1 to 4 and the hardened soybean oil (melting point 34 ° C.) are 17 to 50% at 10 ° C., 4 to 30% at 20 ° C., and 30 ° C. In the range of 3 to 10%. On the other hand, as can be seen from Table 2, the SFC values of the fats and oils of Comparative Examples 1 and 2 and the hardened rapeseed oil (melting point 34 ° C.) are 17 to 50% at 10 ° C., 4 to 30% at 20 ° C., and 30 ° C. Therefore, it was not within the range of 3 to 10%.

[Solid-liquid separation evaluation]
70 parts by mass of rapeseed oil is mixed with 30 parts by mass of each of the oils and fats of Examples 1 to 4, oils and fats of Comparative Examples 1 and 2, rapeseed hydrogenated oil (melting point 34 ° C.) and soybean hardened oil (melting point 34 ° C.), 8 g of the mixed oil was taken in a test tube having an inner diameter of 10 mm, kept at 60 ° C. for 1 hour, then placed in a thermostatic bath at 25 ° C. and allowed to stand for 24 hours, and the state of solid-liquid separation was visually confirmed. Furthermore, the mixed oil that was allowed to stand for 24 hours in a thermostatic bath at 25 ° C. was centrifuged at 1000 G for 5 minutes, and the state of solid-liquid separation was observed and confirmed visually. The results are shown in Tables 3 and 4.
As can be seen from Tables 3 and 4, the fats and oils of Examples 1 to 4 and Comparative Example 1 were uniformly crystallized without any solid-liquid separation after standing for 24 hours and after centrifugation. . On the other hand, as can be seen from Table 4, the fats and oils, rapeseed hydrogenated oil (melting point 34 ° C.) and soybean hardened oil (melting point 34 ° C.) of Comparative Example 2 were separated into solid and liquid.

[Evaluation method of oil-in-water emulsion]
In order to examine the emulsion stability, whipping time, overrun, artificial flower property, heat-resistant shape retention, and texture of the oil-in-water emulsion, evaluation was performed by the following methods.
1) Emulsification stability:
Incubate the oil-in-water emulsion before whipping at 20 ° C. for 2 hours,
Thereafter, the time until the occurrence of a sag when stirring was added was measured. The longer the time until bottling occurs, the higher the emulsion stability.
2) Whip time:
(1) Oil-in-water emulsions of Examples 5 and 6 and Comparative Example 3 8% by weight of granulated sugar in an external ratio is added to 5 kg of oil-in-water emulsion, and a 20-coat vertical whip machine is used. The time until the optimum whipping state was obtained when whipping was performed at a rotational speed of 700 rpm.
(2) Oil-in-water emulsions of Examples 7 to 10 and Comparative Examples 4 to 7 Add 8% by mass of granulated sugar in an external ratio to 900 g of oil-in-water emulsion, and rotate using a desktop Hobart mixer At several 125 revolutions / minute,
The time to reach the optimum whipped state when whipped was measured.
The shorter the time until the optimum whip state is reached, the better the work efficiency is.
3) Overrun:
From the formula shown below, the ratio of the increased volume of the whipped cream was calculated. The larger the overrun value, the better the foamability.
Formula Overrun (%)
= [(Constant volume oil-in-water emulsified substance amount-Constant volume after foaming
Oil-in-water emulsified substance amount) / (after constant volume foaming)
Oil-in-water emulsified substance amount)] × 100
4) Artificial property:
The workability when the foamed whipped cream was made with a squeezed bag was evaluated.
Based on the evaluation criteria shown below, the evaluation was made on a 5-point scale in order of preference.
Evaluation criteria
5 points ... most preferred
4 points ... preferred
3 points-normal
2 points ... somewhat unfavorable
1 point ... not preferred 5) Heat-resistant shape retention:
The foamed whipped cream, which was made with a squeezed bag, was allowed to stand in a constant temperature bath at 20 ° C. for 24 hours, and the degree of water separation and shape retention of the whipped cream were visually evaluated.
6) Appearance:
The appearance preference of the foamed whipped cream (texture state), squeeze, gloss, etc. was comprehensively evaluated by 10 panelists.
Based on the evaluation criteria shown below, the evaluation was made with a total score of 50 out of 5 points for each person in order of preference.
Evaluation criteria
5 points ... most preferred
4 points ... preferred
3 points-normal
2 points ... somewhat unfavorable
1 point ... not good

7) Texture:
The preference of the physical properties of the foamed whipped cream when it was included in the mouth, such as melting, texture, texture, and taste, was comprehensively evaluated by 10 panelists.
Based on the evaluation criteria shown below, the evaluation was made with a total score of 50 out of 5 points for each person in order of preference.
Evaluation criteria
5 points ... most preferred
4 points ... preferred
3 points-normal
2 points ... somewhat unfavorable
1 point ... not good

Examples 5-10, Comparative Examples 3-7
[Production of oil-in-water emulsion]
Oil-in-water emulsions having the formulations shown in Tables 5 to 7 were produced by the following method.
Oils and fats were mixed in advance according to the blending ratios in Tables 5 to 7, and lecithin and stearic acid monoglyceride were added to the mixed oil and dissolved, and the mixture was kept at 70 ° C. to obtain an oil phase. Moreover, water was measured and water phase was obtained by adding skim milk powder, sugar ester (HLB11), and sodium metaphosphate, stirring in a 73 degreeC warm water thermostat, and heating to 68 degreeC. Next, as the temperature reached 68 ° C., the oil phase was added to the aqueous phase, pre-emulsified with a homomixer for 15 minutes, and then passed through a homogenizer at a pressure of 50 kg / cm ² to homogenize. Further, after the homogenization treatment, UHT sterilization treatment was performed, and the homogenization treatment was performed again at a pressure of 20 kg / cm ² . Finally, the emulsion after the homogenization treatment was cooled to 10 ° C. and then placed in a refrigerator at 5 ° C. for aging for 24 hours to obtain an oil-in-water emulsion.
In addition, the oil-in-water emulsions of Examples 7 to 10 and Comparative Examples 4 to 7 were sterilized at 85 ° C. in a water bath instead of UHT sterilization after homogenization.

Examples 5-10, Comparative Examples 3-7
[Evaluation results of oil-in-water emulsion]
The emulsification stability of the oil-in-water emulsions of Examples 5 to 10 and Comparative Examples 3 to 7, and the whipping time, overrun, flowering property, heat-resistant shape retention, food of the whipped cream in which the oil-in-water emulsion is foamed The feeling was evaluated by the above evaluation method. The evaluation results are shown in Tables 8-10.
The whipped creams in which the oil-in-water emulsions and the oil-in-water emulsions of Examples 5 and 6 were foamed were most evaluated as compared to Comparative Example 3 in which a general rapeseed oil and a coconut oil were blended. It was totally excellent.
The whipped cream obtained by foaming the oil-in-water emulsions of Examples 7 to 10 has a low oil content (33%) and a high overrun value of 170 or more. Compared with Comparative Example 4 which is a combination of the above, it was a cream with a firm texture, and the texture was good in synergy with melting in the mouth.
The whipped cream using the oil and fat of Comparative Example 1 that exceeds the SFC range of the present invention, when blended with soybean hardened oil, has a slightly loose cream and a poor texture (Comparative Example 5). In the formulation, the texture was improved but the appearance was slightly rough (Comparative Example 6), which was not preferable as compared with the whipped cream in which the oil-in-water emulsions of Examples 7 to 10 were foamed. . Moreover, in the case of the cream using the fats and oils of Comparative Example 2 whose SFC is lower than the SFC range of the present invention, the shape retention of the cream could not be maintained well (Comparative Example 7).
The whipped cream obtained by foaming the oil-in-water emulsions of Examples 7 to 9 using the fats and oils of Examples 1 to 3 transesterified with enzymes uses the fats and oils of Example 4 transesterified with a chemical catalyst. Compared with the whipped cream in which the oil-in-water emulsion of Example 10 was foamed, the physical properties of the cream were the same, but the flavor was preferred.

The oil and fat for oil-in-water emulsions of the present invention has excellent emulsification stability and excellent workability, foamability, appearance, texture with low oil content, heat-resistant shape retention, and water separation resistance when whipped. It can be used as oil for oil-in-water emulsions for whipped cream and the like.
Moreover, if the oil and fat for oil-in-water emulsions of the present invention is used, the emulsion stability is excellent, and workability when foamed, foamability, appearance, texture with low oil content, heat-resistant shape retention, An oil-in-water emulsion for whipped cream or the like having excellent water separation resistance can be produced.

Claims (6)

SFC at 10 ° C is 17 to 50%, SFC at 20 ° C is 4 to 30%, SFC at 30 ° C is 3 to 10%, and 70 parts by mass of liquid oil is mixed with 30 parts by mass of the oil An oil-in-water emulsion for oil-in-water emulsions characterized by uniform crystallization without solid-liquid separation even when the mixed oil obtained is allowed to stand at 60 ° C. to 25 ° C. 2. The oil-in-water type according to claim 1, wherein the oil-in-water type is obtained by transesterification of a palm-based fat and oil and a fat and oil composed of liquid oil and / or lauric fat at a mass ratio of 40:60 to 80:20. Oils and fats for emulsions. 95-99.5 mass% and melting | fusing point are 55-55 of fats and oils obtained by transesterifying palm fats and oils and fats and oils which consist of liquid oil and / or lauric fats by mass ratio 40: 60-80: 20. Oils and fats for oil-in-water emulsions according to claim 1, containing 0.5 to 5% by mass of oils and fats at 65 ° C. The fat for oil-in-water emulsion according to claim 2 or 3, wherein the transesterification uses an enzyme. 5. The oil-in-water type according to claim 3, wherein the oil having a melting point of 55 to 65 ° C. is an extremely hardened oil of rapeseed oil having a behenic acid content of 20 to 55 mass% in all constituent fatty acids. Oils and fats for emulsions. An oil-in-water emulsion comprising the oil-in-water emulsion according to any one of claims 1 to 5.