JP2007289116A - Powdered oil and fat - Google Patents
Powdered oil and fat Download PDFInfo
- Publication number
- JP2007289116A JP2007289116A JP2006123121A JP2006123121A JP2007289116A JP 2007289116 A JP2007289116 A JP 2007289116A JP 2006123121 A JP2006123121 A JP 2006123121A JP 2006123121 A JP2006123121 A JP 2006123121A JP 2007289116 A JP2007289116 A JP 2007289116A
- Authority
- JP
- Japan
- Prior art keywords
- acid ester
- fat
- powdered
- oil
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000003921 oil Substances 0.000 claims abstract description 54
- -1 ricinoleic acid ester Chemical class 0.000 claims abstract description 38
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 28
- 239000000194 fatty acid Substances 0.000 claims abstract description 28
- 229930195729 fatty acid Natural products 0.000 claims abstract description 28
- 229960003656 ricinoleic acid Drugs 0.000 claims abstract description 18
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000839 emulsion Substances 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 150000007524 organic acids Chemical class 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 9
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical group CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 3
- 239000003925 fat Substances 0.000 claims description 47
- 235000011187 glycerol Nutrition 0.000 claims description 22
- 239000002253 acid Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000010298 pulverizing process Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 229920000223 polyglycerol Polymers 0.000 abstract description 3
- 206010016322 Feeling abnormal Diseases 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 48
- 235000019197 fats Nutrition 0.000 description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 235000008429 bread Nutrition 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 6
- 239000008346 aqueous phase Substances 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000004945 emulsification Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000012071 phase Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 102000011632 Caseins Human genes 0.000 description 5
- 108010076119 Caseins Proteins 0.000 description 5
- 150000004665 fatty acids Chemical class 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000002316 solid fats Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 229940080237 sodium caseinate Drugs 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 101100462438 Mus musculus Otulin gene Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
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- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
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- 239000002285 corn oil Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
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- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
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- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 239000003346 palm kernel oil Substances 0.000 description 1
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- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000012177 snack cakes Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
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- 239000000230 xanthan gum Substances 0.000 description 1
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- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Abstract
Description
本発明は粉末油脂に関する。 The present invention relates to powdered fats and oils.
スポンジケーキ、スナックケーキ、スイスロール等のケーキ類や、パン、ビスケット等の焼成食品の保湿性、柔軟性、保存性等を改善し、食感、風味の良い製品を得ることを目的として、生地にマーガリン、バター、ショートニング等の固形油脂、流動状ショートニング、乳化油脂等を添加しているが、これらは生地中への分散性が劣るという欠点があった。このような固形油脂、流動状油脂、乳化油脂等にかわるものとして粉末油脂が提案され、例えば特定のＳＦＩを有する油脂と乳化剤、被覆素材及び水からなる水中油型乳化油脂を乾燥させた粉末油脂（特許文献１）、乳化剤としてグリセリン不飽和脂肪酸エステル及び／又は親油性ポリグリセリン脂肪酸エステルを用いて乳化したＷ／Ｏ型エマルションを、賦形剤を含む水相に添加して形成したＷ／Ｏ／Ｗ型複合エマルションを乾燥した粉末油脂（特許文献２、３）等が知られている。 Dough for the purpose of improving the moisture retention, flexibility, preservability, etc. of cakes such as sponge cakes, snack cakes, Swiss rolls, and baked foods such as bread and biscuits, and obtaining a product with a good texture and flavor In addition, solid fats and oils such as margarine, butter and shortening, fluidized shortening, emulsified fats and oils and the like are added, but these have the disadvantage of poor dispersibility in the dough. Powdered fats and oils have been proposed as alternatives to such solid fats, fluidized fats and oils, and emulsified fats and oils. For example, powdered oils and fats obtained by drying oil-in-water emulsified fats and oils composed of a fat and emulsifier having a specific SFI, a coating material, and water. (Patent Document 1), W / O formed by adding a W / O emulsion emulsified using glycerin unsaturated fatty acid ester and / or lipophilic polyglycerin fatty acid ester as an emulsifier to an aqueous phase containing excipients Oils and fats obtained by drying a / W type composite emulsion (Patent Documents 2 and 3) are known.
しかしながら特許文献１〜３に記載されている粉末油脂は、パンや菓子等の焼成食品に保湿性を与え、しとり感のある製品が得られるものの、その効果は充分でなく、また粉末油脂を水に添加した場合の乳化安定性が低いという問題があった。更に特許文献２、３記載の粉末油脂は、水へ添加した場合、Ｗ1／Ｏ／Ｗ2型の二重乳化型を形成するが、ポリグリセリン縮合リシノレイン酸はＷ1／Ｏ界面に存在するため、ポリグリセリン縮合リシノレイン酸による乳化安定性の効果は得られにくく、焼成食品に用いた場合は、油脂の分散性が悪く、良好な焼成品が得られないという問題が生じる。また二重乳化型の粉末油脂は水分含有量が高いため、長期保存した場合、粉末油脂の流動性が悪くなり、パンや菓子等を焼成する際の作業性が非常に悪くなるという問題があった。また粉末油脂には、油脂粒子表面を被覆する粉末化基材として乳蛋白や大豆蛋白が広く使用されているが、これらの粉末化基材は安価である反面、酸性での安定性が低く、乳化系のフルーツゼリーやヨーグルトゼリー等の酸性食品に添加すると、酸によって粉末化基材の蛋白質が凝集し、乳化破壊を生じるという問題もあった。本発明は上記従来の粉末油脂の欠点を解決した粉末油脂を提供することを目的とする。 However, although the powdered fats and oils described in Patent Documents 1 to 3 give moisture retention to baked foods such as bread and confectionery, and a product with a moist feeling is obtained, the effect is not sufficient, and the powdered fats and oils are not water. There was a problem that the emulsification stability when added to was low. Further, the powdered fats and oils described in Patent Documents 2 and 3 form a W 1 / O / W 2 type double emulsion type when added to water, but polyglycerin condensed ricinoleic acid is present at the W 1 / O interface. Therefore, it is difficult to obtain the effect of emulsion stability due to polyglycerin-condensed ricinoleic acid, and when used in baked foods, the dispersibility of fats and oils is poor and a good baked product cannot be obtained. In addition, since the double emulsified type powdered fats and oils have a high water content, the fluidity of the powdered fats and oils becomes poor when stored for a long period of time, and the workability when baking bread and confectionery becomes very bad. It was. Milk powder and soybean protein are widely used for powdered fats and oils as a powdered base material that coats the surface of fats and oils, but these powdered bases are inexpensive but have low acid stability. When added to acidic foods such as emulsified fruit jelly and yogurt jelly, there is also a problem that the protein of the powdered base material aggregates due to the acid and causes emulsion breakage. An object of the present invention is to provide a powdered fat and oil that solves the above-described disadvantages of the conventional powdered fat and oil.
即ち本発明は、
（１）食用油脂、粉末化基材、乳化剤としてポリグリセリン縮合リシノール酸エステル及びグリセリン有機酸脂肪酸エステルを含むＯ／Ｗ型エマルションを乾燥粉末化したことを特徴とする粉末油脂、
（２）ポリグリセリン縮合リシノール酸エステル０．１〜1０．０重量％、グリセリン有機酸脂肪酸エステル０．０１〜１０．０重量％含有する上記（１）の粉末油脂、
（３）グリセリン有機酸脂肪酸エステルを構成する有機酸がジアセチル酒石酸である上記（１）又は（２）の粉末油脂、
を要旨とする。
That is, the present invention
(1) Edible oil and fat, powdered base material, powdered oil and fat characterized by dry powdering an O / W emulsion containing polyglycerin condensed ricinoleic acid ester and glycerin organic acid fatty acid ester as an emulsifier,
(2) Powdered fats and oils of the above (1) containing 0.1 to 10.0% by weight of polyglycerin condensed ricinoleic acid ester and 0.01 to 10.0% by weight of glycerin organic acid fatty acid ester,
(3) The powdered fat according to the above (1) or (2), wherein the organic acid constituting the glycerin organic acid fatty acid ester is diacetyltartaric acid,
Is the gist.
本発明の粉末油脂は、生地への分散性に優れ、食感、風味、しとり感に優れた焼成食品を得ることができる。また本発明の粉末油脂は、安価な蛋白質等の粉末化基材を用いた場合でも、酸性下での安定性に優れ、蛋白質が凝集して乳化を破壊する虞がないため、酸性食品への添加が可能である等の効果を有する。 The powdered fats and oils of this invention are excellent in the dispersibility to dough, and can obtain the baked food excellent in food texture, flavor, and moisturizing feeling. In addition, the powdered fats and oils of the present invention have excellent stability under acidity even when using a powdered base material such as an inexpensive protein, and there is no possibility that the protein aggregates and breaks the emulsion. It has the effect that it can be added.
本発明粉末油脂における食用油脂としては、液体、固体の動植物油脂、硬化した動植物油脂、動植物油脂のエステル交換油、分別した液体油又は固体脂等、食用に適するものであれば全て使用可能である。具体的には、ナタネ油、コーン油、大豆油、綿実油、サフラワー油、パーム油、ヤシ油、米糠油、ごま油、カカオ脂、オリーブ油、パーム核油等の植物性油脂、魚油、豚脂、牛脂、鶏脂、乳脂等の動物性油脂及び、これらの油脂の硬化油又はエステル交換油、或いはこれらの油脂を分別して得られる液体油、固体脂等が挙げられ、これらより選ばれた１種又は2種以上を用いることができる。 As edible fats and oils in the powdered fats and oils of the present invention, all liquids, solid animal and vegetable fats and oils, hardened animal and vegetable fats and oils, transesterified oils and fats of animal and vegetable fats, fractionated liquid oils and solid fats, and the like can be used. . Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat, milk fat and the like, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats, etc. are mentioned, and one kind selected from these Or 2 or more types can be used.
粉末化基材としては、乳蛋白、大豆蛋白、小麦蛋白、全脂粉乳、脱脂粉乳、小麦粉、デンプン、糖類、ゼラチン、ホエー、ガム質、デキストリン等が挙げられる。乳蛋白としては酸カゼイン、レンネットカゼイン、カゼインナトリウム等が、デンプンとしては、オクテニルコハク酸デンプン、馬鈴薯デンプン、コーンスターチ、小麦粉デンプン、タピオカデンプン等が、糖類としてはグルコース、フルクトース、ガラクトース等の単糖類、ショ糖、ブドウ糖、麦芽糖、乳糖、果糖、水飴、トレハロース、オリゴ糖等が挙げられる。またガム質としてはキサンタンガム、アラビアガム、トラガントガム、ジェランガム、ローカストビーンガム、タマリンドシードガム、カラギーナン、寒天、ＬＭペクチン、ＨＭペクチン等が、デキストリンとしては、サイクロデキストリン、分岐サイクロデキストリン、マルトデキストリン等が挙げられる。本発明において粉末化基材としては、乳化安定性が更に向上するため、カゼインナトリウムが好ましい。 Examples of the powdered base include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, sugar, gelatin, whey, gum, dextrin and the like. As milk protein, acid casein, rennet casein, sodium caseinate, etc., as starch, octenyl succinate starch, potato starch, corn starch, flour starch, tapioca starch, etc., as sugars, monosaccharides such as glucose, fructose, galactose, Examples thereof include sucrose, glucose, maltose, lactose, fructose, starch syrup, trehalose, and oligosaccharide. Examples of gums include xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin and the like. Examples of dextrin include cyclodextrin, branched cyclodextrin, maltodextrin and the like. It is done. In the present invention, the powdered substrate is preferably sodium caseinate because the emulsion stability is further improved.
乳化剤として用いるポリグリセリン縮合リシノール酸エステルは、リシノール酸同士が縮合したエステルと、ポリグリセリンとがエステル化したものであり、ポリグリセリン縮合リシノール酸エステルを構成するポリグリセリンとしては、重合度４〜１０量体が好ましい。また縮合リシノール酸としては３〜６量体がエステル結合しているものが好ましい。またグリセリン有機酸脂肪酸エステルは、グリセリンに脂肪酸と有機酸の両方がそれぞれ１個から２個エステル結合した構造の化合物で、グリセリンモノ脂肪酸エステルと有機酸との反応、油脂と有機酸とのエステル交換、又はグリセリンと有機酸と脂肪酸との反応などにより得ることができる。有機酸として例えば、酢酸、乳酸、コハク酸、ジアセチル酒石酸、クエン酸等が挙げられる。グリセリン有機酸脂肪酸エステルの構成脂肪酸は、飽和脂肪酸、不飽和脂肪酸のいずれでも良い。グリセリン有機酸脂肪酸エステルは、有機酸や脂肪酸の種類の異なるものを混合して用いることもできる。本発明において用いるグリセリン有機酸脂肪酸エステルは、有機酸がコハク酸、ジアセチル酒石酸であるものが食感、風味等の点から好ましく、特に有機酸がジアセチル酒石酸であるものが更に好ましい。脂肪酸は、ステアリン酸等の飽和脂肪酸であることが好ましい。ポリグリセリン縮合リシノール酸エステルの粉末油脂中の含有量が０．１〜１０．０重量％が好ましく、０．５〜５．０重量％がより好ましい。またグリセリン有機酸脂肪酸エステルの粉末油脂中の含有量は０．０１〜１０．０重量％が好ましいが、より好ましくは０．１〜１０．０重量％である。ポリグリセリン縮合リシノール酸エステル含有量が０．１重量％未満の場合、しとり感が十分得られない虞があり、１０．０重量％を超えると風味が悪くなる虞がある。またグリセリン有機酸脂肪酸エステル含有量が、０．０１重量％未満の量の場合、再溶解後の乳化安定性が悪くなる虞があり、１０．０重量％を超える量の場合、焼成品の食感にねちゃつき感があったり、歯切れや口溶けが悪くなる虞がある。また、経時的乳化安定性の面から、ポリグリセリン縮合リシノール酸エステルとグリセリン有機酸脂肪酸エステルの配合比は、１〜２：1〜３が好ましく、さらに好ましくは、１〜２：１〜２である。 The polyglycerin condensed ricinoleic acid ester used as an emulsifier is obtained by esterifying ricinoleic acid and polyglycerin, and the polyglycerin constituting the polyglycerin condensed ricinoleic acid ester has a degree of polymerization of 4 to 10. A monomer is preferred. The condensed ricinoleic acid is preferably one in which a 3-6 mer is ester-bonded. Glycerin organic acid fatty acid ester is a compound with a structure in which one or two fatty acids and organic acids are ester-bonded to glycerin. Reaction of glycerin monofatty acid ester with organic acid, transesterification of fat and oil with organic acid Alternatively, it can be obtained by reaction of glycerin, organic acid and fatty acid. Examples of the organic acid include acetic acid, lactic acid, succinic acid, diacetyltartaric acid, and citric acid. The constituent fatty acid of the glycerin organic acid fatty acid ester may be either a saturated fatty acid or an unsaturated fatty acid. As the glycerin organic acid fatty acid ester, different kinds of organic acids and fatty acids can be mixed and used. As the glycerin organic acid fatty acid ester used in the present invention, those in which the organic acid is succinic acid and diacetyltartaric acid are preferable from the viewpoint of texture and flavor, and those in which the organic acid is diacetyltartaric acid are more preferable. The fatty acid is preferably a saturated fatty acid such as stearic acid. The content of the polyglycerin condensed ricinoleic acid ester in the powdery fat is preferably 0.1 to 10.0% by weight, more preferably 0.5 to 5.0% by weight. Further, the content of the glycerin organic acid fatty acid ester in the powdered fat is preferably 0.01 to 10.0% by weight, more preferably 0.1 to 10.0% by weight. If the polyglycerin-condensed ricinoleic acid ester content is less than 0.1% by weight, there is a risk that the texture will not be sufficiently obtained, and if it exceeds 10.0% by weight, the flavor may deteriorate. If the glycerin organic acid fatty acid ester content is less than 0.01% by weight, the emulsification stability after re-dissolution may deteriorate, and if it exceeds 10.0% by weight, There is a risk that the feeling may be sticky, and the crispness and melting of the mouth may worsen. Further, from the viewpoint of emulsion stability over time, the blending ratio of the polyglycerin condensed ricinoleic acid ester and the glycerin organic acid fatty acid ester is preferably 1 to 2: 1 to 3, more preferably 1 to 2: 1 to 2. is there.
本発明の粉末油脂は、食用油脂、粉末化基材、乳化剤としてのポリグリセリン縮合リシノール酸エステル及びグリセリン有機酸脂肪酸エステルを含むＯ／Ｗ型エマルションを、乾燥粉末化して得られる。Ｏ／Ｗ型エマルションは、まず、水相に油相を添加し、ホモミキサー等で攪拌後、ホモゲナイザー等を使用し、３０〜２００ｋｇ/ｃｍ2の圧力をかけて均質化して得ることができる。Ｏ／Ｗ型エマルションを調整する際に、乳化剤は水相、油相の両方、またはいずれか一方に含有されていれば良い。また、糖類、タンパク質は、水相に添加して調製したものを用いることができる。Ｏ／Ｗ型エマルションを調製するに際し、粉末化基材は１０〜６０重量％配合することが好ましい。Ｏ／Ｗ型エマルションを乾燥粉末化するには、噴霧乾燥、凍結乾燥等の公知の粉末化が挙げられる。Ｏ／Ｗ型エマルションを乾燥粉末化する方法としては、一般的に知られている噴霧乾燥法、真空凍結乾燥法、真空乾燥法等用いることができる。 The powdered fats and oils of the present invention can be obtained by dry powdering an O / W emulsion containing an edible fat and oil, a powdered base material, a polyglycerin condensed ricinoleic acid ester and an glycerin organic acid fatty acid ester as an emulsifier. The O / W type emulsion can be obtained by first adding an oil phase to an aqueous phase, stirring with a homomixer or the like, and then homogenizing using a homogenizer or the like and applying a pressure of 30 to 200 kg / cm 2 . When adjusting the O / W type emulsion, the emulsifier may be contained in either or both of the aqueous phase and the oil phase. Moreover, what was prepared by adding to a water phase can be used for saccharides and protein. In preparing the O / W emulsion, the powdered substrate is preferably blended in an amount of 10 to 60% by weight. In order to dry-powder the O / W type emulsion, known powdering such as spray drying, freeze drying and the like can be mentioned. As a method for dry-pulverizing the O / W type emulsion, a generally known spray drying method, vacuum freeze drying method, vacuum drying method or the like can be used.
本発明の粉末油脂中には、更に香料や酸化防止剤等を含有していても良い。またポリグリセリン縮合リシノール酸エステル及びグリセリン有機酸脂肪酸エステル以外の他の乳化剤を併用することもできる。他の乳化剤としては、グリセリンモノ脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル等を用いることができるが、グリセリンモノ脂肪酸エステル、プロピレングリコール脂肪酸エステルが好ましい。ポリグリセリン縮合リシノール酸エステル及びグリセリン有機酸脂肪酸エステル以外の他の乳化剤を併用する場合、粉末油脂中の他の乳化剤の割合は５〜２０重量％が好ましい。 The powdered fats and oils of the present invention may further contain a fragrance, an antioxidant and the like. Moreover, other emulsifiers other than polyglycerol condensed ricinoleic acid ester and glycerol organic acid fatty acid ester can also be used together. As other emulsifiers, glycerin monofatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and the like can be used, but glycerin monofatty acid ester and propylene glycol fatty acid ester are preferable. When other emulsifiers other than polyglycerin condensed ricinoleic acid ester and glycerin organic acid fatty acid ester are used in combination, the proportion of the other emulsifier in the powdered fat is preferably 5 to 20% by weight.
以下、実施例、比較例を挙げて本発明を更に詳細に説明する。
実施例１〜５、比較例１〜３
表１に示す配合により粉末油脂を製造した。油相は、油脂を７０℃に調温後、各乳化剤を添加し調製した。水相は、水を６０℃に調温し、カゼインナトリウム又は大豆タンパクと、コーンシロップとを添加し調製した。油相を７０℃で、水相を６０℃で保持し、ホモミキサーで攪拌しながら水相に油相の全量を添加し、水中油型に乳化させた後、ホモジナイザーで１５０ｋｇ／ｃｍ2の圧力をかけて均質化し、均質化後、スプレードライヤーにより粉末化した。得られた粉末油脂の再溶解後の経時的乳化安定性、及び酸性乳化安定性を表１に合わせて示した。
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
Examples 1-5, Comparative Examples 1-3
Powdered fats and oils were manufactured according to the formulation shown in Table 1. The oil phase was prepared by adding each emulsifier after adjusting the temperature of the oil to 70 ° C. The aqueous phase was prepared by adjusting water to 60 ° C. and adding sodium caseinate or soy protein and corn syrup. The oil phase is maintained at 70 ° C., the aqueous phase is maintained at 60 ° C., the whole amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified into an oil-in-water type, and then a pressure of 150 kg / cm 2 is obtained with a homogenizer. And homogenized and powdered with a spray dryer. Table 1 shows the emulsification stability over time and the acidic emulsification stability after re-dissolution of the obtained powdered fats and oils.
各粉末油脂を用いて、下記に示す製パン試験用配合の材料を家庭用オートベーカリーの容器に仕込み、オートベーカリーの食パン用標準コースで自動ベーキング（再こね法）により食パンを焼成した。得られた食パンの食感の官能試験結果を表１に示す。
製パン試験用配合
強力粉 １００重量部
ドライイースト １．２重量部
上白糖 ４重量部
食塩 ２重量部
水 ７６重量部（水温３０℃）
粉末油脂組成物 １５重量部
Using the powdered fats and oils, the ingredients for the bread making test shown below were charged into a household auto bakery container, and the bread was baked by automatic baking (re-kneading method) in the standard course for auto bakery bread. Table 1 shows the sensory test results of the texture of the resulting bread.
Formulated flour for bread making test 100 parts by weight Dry yeast 1.2 parts by weight Sucrose 4 parts by weight Salt 2 parts by weight Water 76 parts by weight (water temperature 30 ° C)
Powdered fat composition 15 parts by weight
実施例１〜５、比較例１〜３で得た各粉末油脂を用いてスポンジケーキ生地を調製した。調製した生地５００gを、７号丸型に入れて１７５℃のオーブンで、３５分間焼成し、スポンジケーキを得た。ケーキ生地はオールインミックス法により、下記配合物を縦型ミキサーで生地比重が０．４５となるようミキシングし調製した。得られたスポンジケーキの食感の官能試験結果を表１にあわせて示す。
スポンジケーキ生地配合
薄力粉 １００重量部
上白糖 １１０重量部
全卵 １５０重量部
ベーキンパウダー １重量部
水 ３０重量部
粉末油脂 ３０重量部
Sponge cake dough was prepared using each powdered oil obtained in Examples 1 to 5 and Comparative Examples 1 to 3. 500 g of the prepared dough was put into a No. 7 round shape and baked in an oven at 175 ° C. for 35 minutes to obtain a sponge cake. The cake dough was prepared by the all-in-mix method by mixing the following composition with a vertical mixer so that the dough specific gravity was 0.45. Table 1 shows the sensory test results of the texture of the obtained sponge cake.
Sponge cake dough blended flour 100 parts by weight white sugar 110 parts by weight whole egg 150 parts by weight baking powder 1 part by weight water 30 parts by weight powdered fat 30 parts by weight
※１ ＳＹグリスターＣＲ−ＥＤ（坂本薬品工業株式会社製）
※２ ポエムＷ−１０（理研ビタミン株式会社製）
※３ ポエムＢ−１０（理研ビタミン株式会社製）
※４ リケマールＰＢ−１００（理研ビタミン株式会社製）
※５ エマルジーＭＳ−Ａ（理研ビタミン株式会社製）
* 1 SY Grister CR-ED (manufactured by Sakamoto Pharmaceutical Co., Ltd.)
* 2 Poem W-10 (Riken Vitamin Co., Ltd.)
* 3 Poem B-10 (Riken Vitamin Co., Ltd.)
* 4 Riquemar PB-100 (Riken Vitamin Co., Ltd.)
* 5 Emergy MS-A (Riken Vitamin Co., Ltd.)
※６：経時的乳化安定性は、各粉末油脂の５０％水溶液を１０℃にて保存し、乳化状態を目視観察して以下の基準で評価した。
◎：保存９０日経過後も乳化状態は変わらず良好。
○：保存３０日経過後、乳化状態は変わらず良好。
△：保存３０日経過後、僅かにオイルオフあるいは、離水が生じている。
×：保存３０日経過後、明らかにオイルオフあるいは、離水が生じている。
* 6: The emulsification stability over time was evaluated according to the following criteria by storing a 50% aqueous solution of each powdered oil and fat at 10 ° C., visually observing the emulsified state.
A: The emulsified state remains unchanged even after 90 days of storage.
○: After 30 days of storage, the emulsified state remains unchanged.
Δ: Slight oil-off or water separation occurs after 30 days of storage.
X: After 30 days of storage, oil-off or water separation has clearly occurred.
※７：酸性下における乳化安定性は、各粉末油脂をｐＨ５に調整したクエン酸水溶液に10％水溶液となるよう溶解させ、乳化状態を目視観察して以下の基準で評価した。
○：乳化状態は変わらず良好。
△：僅かにオイルオフあるいは、離水が生じている。
×：明らかにオイルオフあるいは、離水が生じている。
* 7: The emulsification stability under acidic conditions was evaluated by the following criteria by dissolving each powdered oil and fat in a citric acid aqueous solution adjusted to pH 5 so as to be a 10% aqueous solution, and visually observing the emulsified state.
○: The emulsified state remains unchanged.
Δ: Slight oil off or water separation occurred.
X: Oil off or water separation has occurred clearly.
※８：食パンの食感
10人のパネラーにより、上記配合により得られた食パンの官能評価を行った。評
点基準は以下の通りである。
◎：ソフトで、しとり感がある。
○：ソフトで、ややしとり感がある。
△：ソフトだが、ややぱさつき感がある。
×：ソフトさがなく、ぱさつき感がある。
* 8: The texture of bread
The sensory evaluation of the bread obtained by the above composition was performed by 10 panelists. The rating criteria are as follows.
A: Soft and moisturized.
○: Soft and supple.
Δ: Soft, but somewhat crisp
X: There is no softness and there is a feeling of crispness.
※９：スポンジケーキの食感
１０人のパネラーにより、上記配合により得られた食パンの官能評価を行った。評点基準は以下の通りである。
◎：ソフトで、しとり感がある。
○：ソフトで、ややしとり感がある。
△：ソフトだが、ややぱさつき感がある。
×：ソフトさがなく、ぱさつき感がある。
* 9: Texture of sponge cake The sensory evaluation of the bread obtained by the above composition was performed by 10 panelists. The rating criteria are as follows.
A: Soft and moisturized.
○: Soft and supple.
Δ: Soft, but somewhat crisp
X: There is no softness and there is a feeling of crispness.
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