JP2007097419A - Creaming-property improver, and oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition containing mixed oil-and-fat, suppressing phenomena such as reduction in creaming properties, tissue abnormality, decreased palate feeling and/or the like caused when using oil-and-fat derived from palm oil, and slightly causing tissue deterioration during storage. <P>SOLUTION: A creaming-property improver contains sorbitan fatty acid ester as an active ingredient. The oil-and-fat composition having excellent creaming properties is produced by mixing the creaming improver having sorbitan fatty acid ester as an active ingredient with oil-and-fat derived from palm oil. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  In the present invention, when mixed fats and oils containing palm oil-derived fats and oils are used, the structure of the fats and oils deteriorates due to cooling and refrigeration during production and storage, and the phenomenon that creaming properties and water absorption are reduced is suppressed. The present invention relates to a creaming property improving agent and an oil and fat composition having good creaming property.

  As a raw oil for roll-in margarine and shortening used in cakes, baked goods, etc., palm oil, its transesterified oil, and fractionated oil are used in order to provide the shortening properties required for these products and to expect its pale taste. Is often used. Moreover, as margarine raw material fats and oils for cakes marketed for home use, in addition to the above-mentioned shortening properties, storage stability that can withstand use at home and a light and white flavor that does not interfere with the taste of the cake are required. In this respect, palm oil and fat has a light white flavor, and the use of palm oil and fat is effective.

The basic process for making baked goods such as biscuits, cookies, cakes, etc. is to first add oil and sugar together and stir well with a whisk to embed fine bubbles in the oil until the whole looks whitish. After that, milk and eggs are embraced, and finally flour is mixed and baked. First, by combining oil and fat and sugar, bubbles that are finely mixed in the oil and fat stick together with water vapor and carbon dioxide gas of the expanding agent during baking, so that the baked goods are greatly expanded. Bake it plumply and finely. Thus, the property of embracing a large amount of air as fine bubbles when stirred is called creaming property. In addition, after embedding bubbles, milk, eggs and the like are entrapped in fats and oils to enhance the flavor. The property of embracing this water-soluble substance is called water absorption.
As described above, when the fine bubbles are embraced in the fat and oil while stirring the fat and sugar, the creaming property of the fat and oil is greatly involved. concern. This creaming property and water absorption are important properties required for water-in-oil type emulsified oils and fats such as margarine and shortening.
Palm-based fats and oils are abundant in quantity, relatively inexpensive, and have a light white taste. However, an oil / fat composition that requires creaming properties cannot be increased with palm oil itself due to physical properties, and it is necessary to add a transesterified oil derived from palm oil. However, when palm oil is used, there is a problem that the creaming property is lowered as described above. In particular, when mixed fats and oils containing fats and oils derived from palm oil are used, the structure of the fats and oils deteriorates due to cooling and refrigeration, and the creaming properties are greatly reduced. Therefore, various studies have been made so far to suppress these phenomena. For example, it is known that the use of polyglycerin fatty acid ester improves the creaming property (see, for example, Patent Document 1). However, when polyglycerin fatty acid ester is used, preferable flavor expression is suppressed, and polyglycerin fatty acid ester is unique. Therefore, the applicable fat and oil composition has been limited. On the other hand, sucrose fatty acid esters are known to have a crystal growth inhibitory effect (see, for example, Patent Document 2). By using this, the creaming property can be improved to some extent, but a long-term storage test is performed. It was found that the creaming property deteriorated.
Regarding sorbitan fatty acid esters, water-in-oil emulsified oil and fat compositions that prevent the formation of coarse crystals that occur when palm oil is used by containing sorbitan fatty acid esters and medium chain fatty acids are disclosed (for example, patents). Reference 3). However, it contains a specific amount of medium-chain fatty acid to prevent the formation of coarse crystals due to the triglyceride peculiar to palm oil, and is different from the oil-fat composition having good creaming property of the present invention. There has been no report on the use of sorbitan fatty acid esters to suppress the deterioration of tissues such as palm oil-derived fats and oils, to improve the ease of use, and to improve the creaming properties with little deterioration during storage.
Japanese Patent No. 2914056 JP 62-205738 A Japanese Patent No. 3434463

  Suppresses phenomena such as reduced creaming, tissue abnormalities, or deterioration of texture caused by using palm oil-derived fats and oils, and is easy to use and has little tissue deterioration during storage, such as margarine for cakes and shortening An object of the present invention is to obtain an oil / fat composition containing a mixed oil / fat.

  As a result of diligent investigation on the oil composition and various emulsifiers derived from palm oil, for the phenomenon such as the decrease in creaming property, the abnormal structure of the oil or fat, and the texture deteriorated when using the oil derived from palm oil, The present inventors have found that saturated fatty acid-bonded sorbitan fatty acid esters are remarkably effective in improving creaming properties, and have completed a creaming property improver containing saturated fatty acid-bonded sorbitan fatty acid esters. In addition, it is characterized by containing palm oil-derived fat and oil and sorbitan fatty acid ester in which fatty acids of lauric acid and palmitic acid are combined, and these combinations suppress tissue deterioration, are easy to use, and tissue deterioration during storage The present invention has been completed by finding that the above-mentioned problems can be solved by using an oil composition having a small creaming property.

That is, the present invention relates to a creaming improver comprising a saturated fatty acid-bonded sorbitan fatty acid ester as an active ingredient.
The present invention also relates to a creaming improver wherein 50 to 100% by weight of the saturated fatty acid constituting the saturated fatty acid-bonded sorbitan fatty acid ester is palmitic acid and / or lauric acid, and the average number of bonded fatty acids is 2 to 4. .
The present invention also relates to an oil / fat composition having good creaming property, comprising the creaming improver described above and a transesterified oil derived from palm oil.
Further, the present invention contains 0.02 to 1.5% by weight of a saturated fatty acid-bonded sorbitan fatty acid ester, which is an active ingredient of the creaming improver, and 5 to 50% by weight of transesterified oil derived from palm oil. It is related with the oil-fat composition with favorable creaming property.
Moreover, this invention relates to the water-in-oil type emulsified oil-fat composition with favorable creaming property characterized by including the said oil-fat composition.

  A creaming property improver comprising a saturated fatty acid-bonded sorbitan fatty acid ester according to the present invention as an active ingredient, a fat and oil composition having good creaming property, comprising a fat and oil derived from palm oil and the creaming property improver, and A water-in-oil emulsified oil / fat composition with good creaming properties, characterized by containing an oil / fat composition, has a reduced creaming property, abnormal tissue, or deteriorated texture when using oils derived from palm oil. It has excellent characteristics that it can be used for cake use and other confectionery bakery products with excellent creaming properties, and has little tissue deterioration during production or storage.

Hereinafter, the present invention will be described in detail.
The creaming property improver of the present invention contains a saturated fatty acid-bonded sorbitan fatty acid ester as an active ingredient.
Moreover, the oil-fat composition with favorable creaming property of this invention contains the said creaming property improving agent and transesterified oil derived from palm oil, It is characterized by the above-mentioned. It is desirable to contain 0.02 to 1.5% by weight of a saturated fatty acid-bonded sorbitan fatty acid ester, which is an active ingredient of the creaming improver, and 5 to 50% by weight of transesterified oil derived from palm oil. When the amount of the transesterified oil derived from palm oil is less than 5% by weight, the shortening property and light white flavor peculiar to palm oil cannot be imparted, and the creaming property does not deteriorate, so that it is not necessary to add an emulsifier. If it exceeds 50% by weight, the oil becomes very hard due to cooling or refrigeration.

  As the oil and fat composition having good creaming properties of the present invention, an oil and fat composition in which a transesterified oil derived from palm oil and other oils and fats are mixed can be considered. The transesterified oil derived from palm oil as used herein refers to oil or fat prepared by performing transesterification after mixing with palm oil alone or after mixing with palm fractionated oil and a fatty acid obtained by hydrolysis of palm oil, or It is the fat prepared by performing transesterification using 2 or more types of fats and oils or fatty acid containing palm oil. The fats and oils other than palm oil when transesterification is performed using two or more kinds of fats and oils are not particularly limited as long as they are fats and oils used for food. For example, soybean oil, peanut oil, palm oil, palm kernel oil, milk fat, rapeseed oil, corn oil, safflower oil, cottonseed oil, sunflower oil, lard, beef tallow, fish oil, etc., or hardened oil, transesterified oil, fractionation An oil etc. can be mentioned and 1 or more types are selected from these.

When the oil and fat composition having good creaming property of the present invention is prepared, the palmitic acid content is 2 to 80% by weight in the constituent fatty acid, and the tocotrienol content is 0.0025 to 0.08% by weight. Tocotrienol is a novel component that has been researched recently after successful extraction and purification from palm palm. Tocotrienol has a structure similar to vitamin E (tocopherol), but has three carbon-carbon double bonds. Antioxidant ability is several times stronger than vitamin E.
The transesterified oil of palm oil contains 30-50% by weight of palmitic acid and 0.03-0.1% by weight of tocotrienol. Therefore, if the transesterified oil of palm oil is contained, palmitic acid and tocotrienol are always included. Will be included.

Another feature of the present invention is that a saturated fatty acid-bonded sorbitan fatty acid ester is blended as an active ingredient as a creaming improver.
Many saturated fatty acids can be used as the saturated fatty acid bonded to the sorbitan fatty acid ester, but lauric acid and palmitic acid are particularly preferable. Moreover, it is preferable that 50 to 100% by weight of the saturated fatty acid constituting the saturated fatty acid-bonded sorbitan fatty acid ester is palmitic acid and / or lauric acid. In the present invention, the average fatty acid number of 2 to 4 is preferred due to the influence of the degree of esterification of the saturated fatty acid bonded to the sorbitan fatty acid ester, and a preferable effect is particularly obtained in the avian form. Since the steric body has less steric hindrance than the bird body, it does not have a great influence on the interaction of fats and oils.

The sorbitan fatty acid ester as the creaminess improver in the present invention can be obtained by an esterification reaction of sorbitol and / or sorbitan and a fatty acid, and a commercially available sorbitol obtained by high-pressure hydrogen reduction of glucose can be used. Specific examples include Sorbit D-70 (Towa Kasei Kogyo Co., Ltd.). Although many saturated fatty acids can be used as the starting fatty acid for the esterification reaction, lauric acid and palmitic acid are particularly preferable. In the following examples, palmitic acid was used. Examples of the catalyst used in the esterification reaction include sodium hydroxide and phosphorous acid, sodium hydroxide and hypophosphorous acid, potassium hydroxide and phosphorous acid. The reaction is preferably carried out in nitrogen gas under normal pressure at 200 to 230 ° C. for 3 to 9 hours. After completion of the reaction, if necessary, removal of the catalyst by filtration or the like, decolorization with an oxidizing or reducing decolorizing agent, or an adsorbent such as activated carbon or activated clay is performed.
Specific examples of the esterification reaction are shown below. Palmitic acid 300g, 70% aqueous sorbitol solution 190g (Sorbit D-70; Towa Kasei Kogyo Co., Ltd.), sodium hydroxide 1.5g and phosphorous acid 1.0g were put into a 1L 4-necked flask in normal pressure and nitrogen gas. And the esterification reaction was carried out at 220 ° C. for 5 hours. After completion of the reaction, the catalyst was removed by filtration to obtain 125 g of product.
The prepared sorbitan fatty acid ester can be used as it is as the creaming improver of the present invention, or it can be mixed with other emulsifiers and oils and used as the creaming improver of the present invention.

The creaming property improver of the present invention is blended in an amount of 0.02 to 1.5% by weight as a saturated fatty acid-bonded sorbitan fatty acid ester amount with respect to a mixed fat containing a transesterified oil derived from palm oil. Oil and fat compositions can be prepared. If the amount of the saturated fatty acid-bonded sorbitan fatty acid ester is less than 0.02% by weight, the functions required for cake use such as creaming property, emulsifying property and whipping property are not achieved. On the other hand, when it exceeds 1.5% by weight, the odor of sorbitan fatty acid ester can be felt and the mouthfeel may be worse.
An oil and fat composition having good creaming properties according to the present invention is characterized by containing the creaming property improving agent and a transesterified oil derived from palm oil, and is excellent in creaming properties and water absorption and suitable for confectionery. .

  The water-in-oil emulsified oil / fat composition having good creaming properties of the present invention contains the above-described oil / fat composition having good creaming properties. When the oil-and-water emulsified oil / fat composition contains the oil / fat composition, it is possible to add an emulsifier such as lecithin or unsaturated fatty acid monoglyceride to the oil / fat composition to stabilize the water-in-oil emulsified oil / fat composition. From the viewpoint of sex. The content of the oil / fat composition relative to the water-in-oil emulsified oil / fat composition is suitably 20 to 90% by weight.

In addition, creaming property and water absorption can be evaluated by the creaming number and water absorption index shown below, respectively. The fat-and-oil-containing food excellent in creaming property and water absorbency, which is the object of the present invention, has a creaming value of 300 or more and a water absorption index of 600 or more.
The creaming value is obtained by the following formula using a sample in which 200 g of fats and oils are stirred and aerated using a KENMIX mixer (KM-230; Aikosha Seisakusho) at a rotation speed of 200 rpm and maintained at 20 ° C.
Creaming number = (specific gravity before aeration with agitation) ÷ (specific gravity after aeration with agitation) x 100
The water absorption index is obtained by the following equation, with water added at a rate of about 20 mL / min while continuing the stirring and aeration operation after 40 minutes of the creaming operation, with the end point being the point at which water no longer mixes.
Water absorption index = [Water absorption (g)] ÷ [Oil weight (g)] x 100

A test example is shown below about the oil and fat composition containing the fat and oil derived from palm oil prepared by changing the kind of emulsifier.
[Test Example 1]
As the oil and fat composition of the present invention, the suitability for a cake such as shortening water-absorbing property, creaming property, sensory evaluation, and storage property was confirmed.
After adding 1% by weight of various emulsifiers shown in Table 1 to a mixed fat / oil comprising 40% by weight of a transesterified oil derived from palm oil and 60% by weight of a white soybean oil extract, the oil / fat composition of the present invention was prepared, After heating and melting at 80 ° C., shortening was obtained by rapid cooling and kneading. After this shortening was tempered with a thermostat at 25 ° C for 1 day, 200g of the shortening was stirred with a KENMIX mixer (KM-230; Aikosha Seisakusho Co., Ltd.) for 10 minutes to obtain the creaming value and water absorption index. The sensory evaluation of the samples stored for 2 weeks and the storage stability when stored for 1 to 2 and 4 months at 5 ° C. were confirmed, and the creaming number and water absorption index after storage for 4 months were determined.
The sensory evaluation evaluated the taste by eating the shortening as it was. The different flavor is an unpleasant taste different from that of normal fats and oils and is considered to be a taste derived from an emulsifier. Preservability was confirmed by visually observing the presence or absence of gloss, and the oil and fat surface was scraped off with a knife to confirm smoothness. When gloss or smoothness disappeared, it was judged that the structure was deteriorated.
Table 2 shows the results of water absorption, creaming properties, sensory evaluation, and storage stability.

  As the oil and fat composition of the present invention, those using emulsifier 1 (sorbitan tripalmitate), emulsifier 2 (sorbitan trilaurate), and emulsifier 5 (sorbitan tristearate) all have a creaming number of 300 or more and a water absorption index. It was 600 or more, and the sensory evaluation was also good. As for storability, those using emulsifier 1 (sorbitan tripalmitate) combined with palmitic acid as sorbitan fatty acid ester and emulsifier 2 (sorbitan trilaurate) combined with lauric acid have a structure after 4 months. Compared to the good, the emulsifier 5 (sorbitan tristearate) combined with stearic acid as a saturated fatty acid had a good structure until 2 months, but after 4 months the structure was Deteriorated. It can be understood that lauric acid and palmitic acid are particularly preferable as the saturated fatty acid bonded as a sorbitan fatty acid ester. Those using emulsifier 8 (decaglycerin stearate), which is a glycerin fatty acid ester, have good creaming value, water absorption index, and storage stability, but have a different flavor and are not suitable for food. Moreover, creaming property and water absorption decrease when tissue deterioration due to storage is observed, and it is understood that creaming property and water absorption are related to the state of the tissue.

[Test Example 2]
As the water-in-oil emulsified oil / fat composition of the present invention, the emulsification characteristics and storage stability of the low fat type fat spread were confirmed.
Low fat spreads were prepared according to the formulation shown in Table 3. First, an emulsifier was added to fats and oils, and heated and dissolved at 60 ° C. to prepare an oil phase. Next, sodium chloride and gelatin were added to water and dissolved and mixed to prepare an aqueous phase. The water phase was added and emulsified while stirring the oil phase, and the emulsification characteristics were confirmed (Table 4). The obtained emulsion was sterilized at 80 ° C., kneaded after quenching using a perfector (model Perfector Pilot Plant; Gerstenberg and Agger), and a low fat type fat spread was obtained. This was stored at 15 ° C. for 4 months, and the storage stability was confirmed (Table 4).

  Samples 1 (sorbitan tripalmitate), sample 3 (sorbitan trilaurate), and sample 4 (trimixed fatty acid ester in which palmitic acid and lauric acid are mixed 1: 1) are used as the water-in-oil emulsified fat composition of the present invention. The used product had good emulsification characteristics and storage stability after 4 months. On the other hand, since sample 2 using sorbitan monopalmitate, which is a sorbitan fatty acid ester, was separated during emulsification and could not be stored, it could not be evaluated as a water-in-oil emulsified fat composition. It was. In this test example, it was confirmed that lauric acid and palmitic acid are particularly preferable as the saturated fatty acid bonded to the sorbitan fatty acid ester.

[Test Example 3]
As the oil and fat composition of the present invention, the suitability for a cake such as shortening water-absorbing property, creaming property, sensory evaluation, and storage property was confirmed.
After adding the various emulsifiers shown in Table 5 to the mixed fat and oil comprising 45% by weight of the transesterified oil derived from palm oil and 54% by weight of the white soybean oil, the oil / fat composition of the present invention was prepared, and then at 80 ° C. After heating and dissolving, shortening was obtained by rapid kneading. After this shortening was tempered for 1 day with a 25 ° C thermostatic oven, 200g was stirred with a KENMIX mixer (KM-230; Aikosha Seisakusho) for 10 minutes to obtain the creaming number and water absorption index. It was. For reference, the palmitic acid content and tocotrienol content in the constituent fatty acids were also determined as components characteristic of the transesterified oil derived from palm oil. The results are shown in Table 5.

As for the oil and fat composition of the present invention, those using sample 1 (sorbitan tripalmitate) and sample 5 (sorbitan trilaurate) both have a creaming number of 300 or more, a water absorption index of 600 or more, and good sensory evaluation. Met. Sample 4 using sorbitan monopalmitate, which is a monomer of sorbitan fatty acid ester, was good in water absorption but inferior in creaming property. Creams that use sucrose fatty acid ester sucrose fatty acid ester sucrose fatty acid ester sucrose combined with sucrose, which are excellent as saturated fatty acids bound to sorbitan, are creamed The creaming number was not more than 300 and the water absorption index was not more than 600 in any of the value and the water absorption index. Sample 4 using sorbitan monopalmitate, which is a monomer of sorbitan fatty acid ester, did not reach a numerical value of 300 or more in creaming value. In the present invention, sorbitan fatty acid esters are preferable, and it has been confirmed that particularly preferable effects are obtained in the tri-isomer rather than the mono-isomer.
Examples of the present invention will be shown and described in detail below.

First, 25% by weight of transesterified oil / fat derived from palm oil, 7% by weight of soybean hardened oil, and 35% by weight of soybean white oil are mixed and heated to 75 ° C. to prepare a mixed oil / fat. did. To this mixed oil and fat, 0.3% by weight of each sorbitan fatty acid ester, 0.2% by weight of monoglyceride, 0.2% by weight of lecithin and some amount of β-carotene were added as a creaming improver of the present invention and dissolved by stirring to obtain an oil phase. The oil phase thus prepared can be used as it is as the oil and fat composition of the present invention.
On the other hand, the aqueous phase was prepared by adding 1.5% by weight of salt and 1.0% by weight of skim milk powder to 29.8% by weight of warm water at 50 ° C., and dispersing and dissolving. While stirring the oil phase prepared above, the water phase was added thereto to obtain a water-in-oil emulsion. A slight amount of butter flavor was added to the obtained water-in-oil emulsion, sterilized at 85 ° C, and then cooled to 45 ° C. Next, after quenching to 10 ° C. with a perfector (type Perfector Pilot Plant: Gerstenberg and Agger), kneading was performed to obtain a water-in-oil emulsified oil composition. This water-in-oil emulsified oil / fat composition is tempered for 1 day with a 25 ° C thermostatic oven, and 200g of the mixture is stirred with a KENMIX mixer (KM-230: Aikosha Seisakusho) for 10 minutes to cream. Value and water absorption index were determined. The results are shown in Table 6.

  A water-in-oil emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the hardened soybean oil was not used and 32% by weight of the transesterified oil / fat derived from palm oil was used as the mixed fat / oil. The oil phase before adding the water phase can be used as it is as the oil and fat composition of the present invention. Table 6 shows the results of the creaming number and the water absorption index.

  A water-in-oil emulsified oil / fat composition was obtained in the same manner as in Example 1 except that sorbitan fatty acid trilaurate was used instead of sorbitan fatty acid tripalmitate as an emulsifier. The oil phase before adding the water phase can be used as it is as the oil and fat composition of the present invention. Table 6 shows the results of the creaming number and the water absorption index.

[Comparative Example 1]
A water-in-oil emulsified oil / fat composition was obtained in the same manner as in Example 1 except that sorbitan fatty acid monolaurate was used instead of sorbitan fatty acid tripalmitate as an emulsifier. Table 6 shows the results of the creaming number and the water absorption index.

  As the water-in-oil type emulsified oil / fat composition of the present invention, those using Example 1 (sorbitan tripalmitate), Example 2 (sorbitan tripalmitate) and Example 3 (sorbitan trilaurate) are both creaming values. Was 300 or more, and the water absorption index was 600 or more. In Comparative Example 1 using sorbitan monopalmitate which is a monomer of sorbitan fatty acid ester, the water absorption was good, but the creaming value did not reach a value of 300 or more. In the present invention, it was confirmed that a particularly preferable effect was obtained in the tri-form rather than the mono-form of sorbitan fatty acid ester.

Claims (5)

  A creaming improver comprising a saturated fatty acid-bonded sorbitan fatty acid ester as an active ingredient.   The creaming property improver according to claim 1, wherein 50 to 100% by weight of the saturated fatty acid constituting the saturated fatty acid-bonded sorbitan fatty acid ester is palmitic acid and / or lauric acid, and the average number of bonded fatty acids is 2 to 4.   An oil / fat composition having good creaming property, comprising the creaming property improver according to claim 1 or 2 and a transesterified oil derived from palm oil.   It contains 0.02 to 1.5% by weight of a saturated fatty acid-bonded sorbitan fatty acid ester, which is an active ingredient of the creaminess improver according to claim 1 or 2, and 5 to 50% by weight of transesterified oil derived from palm oil. The oil-fat composition with good creaming property according to claim 3.   A water-in-oil emulsified oil / fat composition having good creaming properties, comprising the oil / fat composition according to claim 3.