JP2008295414A - Oil-and-fat composition for cream puff and cream puff shell - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for a cream puff capable of producing cream puff shells having good volume and shape retaining properties and a soft texture even without using an emulsifier or a sodium salt of casein. <P>SOLUTION: The oil-and-fat composition for the cream puff comprises 50-80 mass% of a transesterified oil and fat obtained by carrying out transesterification of an oil-and-fat formulation containing ≥70 mass% of a palm fractionated soft part oil having 52-70 iodine value and 0.1-12 mass% in terms of the solids of a milk raw material having ≥2 mass% content of a phospholipid in the solids derived from the milk. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an oil composition for shoes capable of stably obtaining a shoe case having a soft texture and a large volume and good shape retention, and a shoe case using the oil composition.

Conventionally, when producing shoe cases, it is known that the volume, flavor, and texture differ greatly depending on the choice of fats and oils for shoes. Traditionally, butter or lard has been used for firing shoe cases, but these have the following advantages and disadvantages.
In other words, butter has good flavor and melting in the mouth, but the shoe case has a thick skin, and the bake elongation is said to be slightly bad.Lard has good mouth melting and volume, but has a unique flavor and flavor deterioration. It is supposed to happen easily.
In addition, when liquid oil is used, the dough grows with a soft texture, but it loses its shape due to inferior shape retention, so that the volume does not come out, and when oil with a high melting point such as beef tallow is used, the volume increases but it is waxy. There was a problem that the mouth melted and the mouth melted significantly worsened (see Non-Patent Document 1, for example). For this reason, when natural fats and oils, such as a butter, lard, liquid oil, and beef tallow, were used, a large-capacity shoe case was not able to be manufactured stably.

In order to stably produce a large-capacity shoe case, it is necessary that starch such as flour is sufficiently gelatinized when the shoe dough is produced, and that the dough has sufficient extensibility. For this reason, it is effective to use three kinds of components such as fats and oils, an emulsifier, and a sodium salt of casein, and shoe fats and oils containing these three components are widely used.
However, recently, the flavor caused by emulsifiers and sodium salt of casein is becoming a problem, and even from the trend of refraining from the recent use of food additives, it is not necessary to use these emulsifiers and sodium salt of casein. Therefore, there has been a demand for shoe fats and oils that can stably produce a large-capacity shoe case.
Here, in order to produce a shoe case without using an emulsifier, an oil and fat composition not containing an emulsifier such as lard or butter may be used. However, as described above, a shoe case with a large volume is stabilized. Can not get.

On the other hand, as a method for obtaining a large-capacity shoe case without using the sodium salt of casein, a method using an emulsified oil and fat composition for shoe skin having an aqueous phase pH of 5.2 to 5.9 (for example, a patent) Emulsions for shoes, comprising 0.5 to 4.5% by mass of milk protein having a mass ratio of whey protein: casein protein of 3: 7 to 5: 5 in terms of solid content (see Reference 1). A method using an oil and fat composition (see, for example, Patent Document 2), and further, in the oil phase, S _L OS _L (S _L : saturated fatty acid residue having 16 to 22 carbon atoms, O: oleic acid residue) A method of using an oil composition for shoes containing 10 to 100% by mass of an oil and fat containing 60% by mass or more of a triacylglycerol represented by the formula (see, for example, Patent Document 3) has been proposed.
However, the shoe case obtained by the method described in Patent Documents 1 to 3 has a problem that it becomes a shoe case having a hard and dry texture.
Thus, there was no oil or fat for shoe that can produce a shoe case having a large volume, good shape retention, and soft texture without using an emulsifier or sodium caseinate.

PCG, October 1991, p94-97 JP-A-6-165632 JP 2001-224308 A JP 2004-267165 A

  Therefore, an object of the present invention is to provide a fat composition for shoes that can produce a shoe case having a large volume, good shape retention, and soft texture without using an emulsifier or sodium caseinate. And it is providing the shoe case which uses this oil-fat composition.

As a result of various studies to achieve the above object, the present inventors have found that the above object can be achieved when a specific transesterified oil and fat and a specific milk raw material are used in combination.
This invention was made | formed based on the said knowledge, 50-90 mass% of transesterified fats and oils which transesterified the oil-fat composition containing 70 mass% or more of palm fraction soft part oils with an iodine value of 52-70, and milk The present invention provides an oil and fat composition for a shoe containing 0.1 to 7% by mass of a dairy raw material having a phospholipid content of 2% by mass or more in a solid content derived therefrom as a solid content. .

  Moreover, this invention provides the shoe case which uses the said fats and oils composition for shoes. The shoe case has a large volume, good shape retention, and a soft texture.

  Moreover, this invention provides the manufacturing method of the shoe case characterized by using the said oil composition for shoes as a preferable manufacturing method of the said shoe case.

  According to the oil composition for shoes of the present invention, a shoe case having a large volume, good shape retention and a soft texture can be produced without using an emulsifier or a sodium salt of casein.

Hereinafter, the oil composition for shoes of the present invention will be described in detail based on preferred embodiments.
The oil and fat composition for shoe of the present invention is 50 to 90% by mass of transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70, and a solid content derived from milk. A milk raw material having a phospholipid content of 2% by mass or more is contained in an amount of 0.1 to 12% by mass as a solid content.

First, the transesterified oil and fat used in the oil composition for shoes of the present invention will be described.
The transesterified oil and fat used in the oil and fat composition of the present invention is an oil and fat compound containing 70% by mass or more, preferably 90% by mass or more, more preferably 100% by mass of a palm fractionated soft part oil having an iodine value of 52 to 70. Replaced oils and fats.
As transesterified oils and fats used in the oil composition for shoes of the present invention, fats and oils other than the above-mentioned palm fractionated soft part oils having an iodine value of 52 to 70, for example, transesterified fats and oils of palm oils, and other soft part oils of other animal and vegetable fats and oils. When the transesterified oil / fat obtained by transesterifying an oil / fat composition containing 70% by mass or more is used, a sufficient amount of gelatinization is not performed in the gelatinization process at the time of shoe case manufacture, and a shoe case having a large volume cannot be obtained.
This is considered that the transesterification product of the partial glyceride contained in the palm soft part oil is involved in the effect of the present invention.

  Here, the palm fraction soft part oil used in the above oil and fat composition is a low melting point obtained when palm oil is fractionated by methods such as solvent fractionation such as acetone fractionation and hexane fractionation, and solvent-free fractionation such as dry fractionation. Part, usually having an iodine value of 52-70. As the palm fraction soft part oil used in the present invention, use of palm olein having an iodine value of 52 or more has a higher emulsifiability at the time of gelatinization, and therefore a shoe fabric having good extensibility can be obtained. Preferably, palm olein having an iodine value of 54 or more is more preferably used, and palm super olein having an iodine value of 60 or more is more preferably used.

  Fats and oils other than the above-mentioned palm fraction soft part oil, which are blended as necessary into the above fat and oil blend, can be appropriately selected according to the hardness of the desired fat and oil composition, and representative examples thereof include soybean oil, rapeseed oil, and corn. Oils, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, etc. include liquid oils at room temperature, but in addition, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, Fats and oils that are solid at room temperature such as beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and the like can also be used. Oils and fats that have been subjected to seeds or two or more kinds of treatments can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

The transesterification reaction for obtaining the transesterified oil / fat may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. Is more preferably a random ester reaction using a chemical catalyst or an enzyme having no regioselectivity.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or in the form of a powder.

  The oil composition for shoes according to the present invention contains the transesterified oil and fat in the composition in an amount of 50 to 90 mass%, preferably 60 to 90 mass%. If the content of the transesterified oil and fat is less than 50% by mass, the gelatinization in the gelatinization process at the time of producing the shoe case tends to be insufficient, so that a shoe fabric with sufficient elongation cannot be obtained and the shoe case has a large volume. Cannot be obtained.

  In the oil composition for shoes of the present invention, an oil other than the above-described transesterified oil may be used as necessary. The fats and oils other than the transesterified fat and oil blended in the fat and oil composition as necessary can be appropriately selected according to the hardness of the desired fat and oil composition, and representative examples thereof include soybean oil, rapeseed oil and corn. Oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower flower oil, sunflower oil, etc. Fats and oils that are solid at room temperature such as beef tallow, milk fat, pork fat, cacao butter, fish oil, and whale oil can also be used. Oils and fats that have been subjected to seeds or two or more kinds of treatments can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

In the oil composition for shoes of this invention, it is preferable that the compounding quantity of fats and oils other than the said transesterified fat is 30 mass% or less in a composition, More preferably, you may be 20 mass% or less.
In addition, the oil phase content in the oil composition for shoes of the present invention is 50 to 100% by mass, preferably 60 to 95% by mass in the composition.

Moreover, it is preferable that the oil composition for shoes of this invention does not contain a trans fatty acid substantially. The term “substantially free of trans fatty acid” as used herein means that the content of trans fatty acid is preferably less than 10% by mass, more preferably less than 10% by mass in the total constituent fatty acids of the oil / fat contained in the oil / fat composition of the present invention. Means less than 5% by weight, most preferably less than 2% by weight.
Hydrogenation is a typical method for increasing the melting point of fats and oils, but the hydrogenated fats and oils obtained by this method usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids, except for completely hydrogenated fats and oils. ing. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has been a demand for an oil / fat composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil / fat composition substantially free of trans fatty acids and having an appropriate consistency.
Since the above-mentioned palm fraction soft part oil (palm soft oil) used in the present invention is a fat and oil that does not substantially contain trans fatty acid (usually, the content of trans fatty acid is less than 1). Other fats and oils (oils and fats other than the above-mentioned palm fraction soft part oil) to be used and other fats and oils (fats and fats other than the above-mentioned transesterified fats and oils) added to the fat and oil composition as necessary By using the oil and fat composition, it is possible to easily obtain an oil and fat composition that has good consistency and does not substantially contain trans fatty acid without using hydrogenated fat and oil.

  In the oil composition for shoes of the present invention, the content of phospholipid in the solid content derived from milk is 2% by mass or more, preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass. % Dairy raw material is contained. When milk raw material with a phospholipid content of less than 2% by mass in milk-derived solids is used, a large amount of shoe case can be obtained because gelatinization is not performed sufficiently in the gelatinization process during shoe case manufacturing. In addition to this, a shoe case with a soft texture cannot be obtained.

The phospholipid in the solid content derived from milk indicates a phospholipid derived from milk contained in the solid content derived from milk.
The milk raw material may be liquid, powder, or concentrate. However, it is preferable not to use the milk raw material concentrated using a solvent so that the content of phospholipid in the solid content derived from milk is 2% by mass or more as a milk raw material in the present invention because of a problem in flavor.

The method for quantifying phospholipids in milk raw materials can be measured, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because an appropriate method varies depending on the form of the milk raw material.
First, milk raw material lipids are extracted using the Folch method. FIG. 1 shows a flow of the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content g of phospholipid in 100 g of milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / dairy raw material collection amount (g)] × 25.4 × (0.1 / 1000)

  Examples of the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more include an aqueous phase component produced when producing butter oil from cream or butter. The aqueous phase component produced when producing butter oil from this cream or butter is significantly different in composition from so-called butter milk produced when producing butter from ordinary cream, and contains a large amount of phospholipid. There is. Buttermilk differs greatly depending on the production method, but the content of phospholipid in the solid content derived from milk is usually about 0.5 to 1.5% by mass, but from cream or butter The aqueous phase component produced when producing butter oil has a phospholipid content of about 2 to 15% by mass in the solid content derived from milk, and contains a large amount of phospholipid.

  In the present invention, it is not possible to use so-called buttermilk itself which is produced when producing butter from the normal cream as described above, but the content of phospholipid in the solid content derived from buttermilk is 2% by mass or more. It is possible to use a concentrated product.

Next, the manufacturing method of the water phase component produced when manufacturing butter oil from said cream or butter is demonstrated.
A method for producing an aqueous phase component produced when producing butter oil from cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. The butter oil is then obtained by breaking the emulsification with an emulsification breaker and processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.
On the other hand, the manufacturing method of the water phase component produced when manufacturing butter oil from butter is as follows, for example. First, the butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  Moreover, as said aqueous phase component used by this invention, if content of the phospholipid in solid content derived from milk is 2 mass% or more, the aqueous phase component produced when manufacturing a butter oil from cream or butter | batter May be used as they are, or those subjected to treatments such as spray drying, concentration, and freezing may be used.

  The fat composition for shoes according to the present invention is 0.1 to 12% by mass, preferably 1 as the solid content of the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more. It is good to contain 10-10 mass%, More preferably, 5-10 mass%.

  The protein used in the oil composition for shoes of the present invention is not particularly limited, and examples thereof include whey protein, casein protein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, and ribetin. And egg proteins such as phosphoglycoprotein, ovalbumin, conalbumin and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin and glutelin, other animal proteins and plant proteins. Depending on the purpose, these proteins may be added in the form of one or more proteins, or may be added in the form of a food material containing one or more proteins.

In the oil composition for shoes according to the present invention, it is preferable to use a milk protein because a shoe case having a good texture among the above proteins can be obtained.
Further, as the milk protein, milk raw materials containing milk protein, such as raw milk, cow milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, sugar-free skim milk, skim milk, concentrated milk, skim concentrated milk, Buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), whey protein, whey, whey powder, lactose whey, lactose whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), sodium caseinate, potassium casein, acid casein, cream, cream cheese, natural cheese, process cheese, etc. can also be used. Since the aqueous phase component produced during production also contains milk protein, this should be used. However, in the present invention, only a water phase component produced when producing butter oil from cream or butter is used as a protein in that it is possible to obtain a shoe case having a good flavor and softness. Is most preferred.

  Protein content in the oil composition for shoes of this invention is 1-10 mass% on a composition basis, More preferably, it is 2-8 mass%. If the amount is less than 1% by mass, a shoe case with good shape retention cannot be obtained. If the amount exceeds 10% by mass, a hard texture tends to occur, and there is a risk of burning. The protein content includes proteins contained in the following other components.

The oil composition for shoes of the present invention preferably contains no sodium caseinate (casein sodium) in the milk protein.
The sodium salt of casein is generally used to improve the volume and shape retention of shoe cases, but it has the disadvantage that it changes in flavor by baking and has an odor that is not suitable for Western confectionery similar to gluey odor. In particular, when cream puffs were packaged and sealed, when consumers opened the bag and tried to eat, a smell similar to the gluey smell due to sodium salt of casein spread in the mouth, and the taste of the cream puffs was impaired.
In the oil and fat composition for shoe of the present invention, a shoe case having a large volume and good shape retention and flavor can be obtained without containing a sodium salt of casein.

  Moreover, the oil composition for shoes of the present invention contains an emulsifier because a good dough state is obtained in the gelatinization step without using an emulsifier by using the transesterified oil and the milk raw material. Preferably not.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sorbitan fatty acid ester, Synthetic emulsifiers such as sugar fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, soy lecithin, Non-synthetic emulsifiers such as egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, and enzyme-treated egg yolk It is.

In addition to the above-mentioned raw materials, various food materials and food additives used for ordinary shoe oils and fats can be used in the oil composition for shoes of the present invention.
For example, water, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sweeteners such as sugars and sugar alcohols, stevia and aspartame, β-carotene, caramel, red Colorants such as candy pigments, antioxidants such as tocopherols, tea extracts, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee and other food materials and foods Additives can be included.
The content of these components in the oil composition for shoes according to the present invention may be in accordance with a general oil composition for shoes, but it is usually preferably 45% by mass or less in total.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used.
The content of the thickening stabilizer in the oil composition for shoes according to the present invention is preferably 0 to 5% by mass, more preferably 0 to 2% by mass.

  The oil and fat composition for shoe of the present invention may be any type of shortening type and margarine type, and may be any emulsified form such as oil-in-water type, water-in-oil type, oil-in-water-in-oil type. However, since it is preferable to contain an aqueous phase component from the viewpoint of good dispersibility of the protein and easy handling at the time of shoe case manufacture, the margarine type is preferable, and moisture from the surface of the emulsified fat composition for shoes It is preferable to use a water-in-oil emulsion composition from the viewpoint of suppressing the occurrence of scattering and mold.

Next, the preferable manufacturing method of the oil composition for shoes of this invention is demonstrated.
First, the amount of the above-mentioned “transesterified fat / oil obtained by transesterification of an oil / fat blend containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70” (the transesterified fat / oil) based on the composition. The oil phase containing is dissolved, and if necessary, the aqueous phase is mixed and emulsified. And about what mixed the water phase, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, the oil phase is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.

Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.
Further, nitrogen, air, or the like may be included in any of the steps when producing the oil composition for shoes of the present invention.

Next, the shoe case of the present invention using the above-described oil composition for shoes of the present invention will be described.
The shoe case of the present invention is obtained by using the oil composition for shoes of the present invention, and is characterized by being soft immediately after baking and having no change in texture over time.

  The dough blending of the shoe case of the present invention is not particularly limited, but preferably 70 to 150 parts by weight, particularly 100 to 140 parts by weight of the oil composition for shoes of the present invention with respect to 100 parts by weight of flour. It is comprised from 100-250 mass parts of water, especially 120-200 mass parts, 150-300 mass parts of whole eggs, especially 200-280 mass parts. In the composition of the shoe case of the present invention, if the amount of the oil composition for shoes of the present invention is less than 70 parts by mass with respect to 100 parts by mass of flour, the volume of the shoe case is small and the texture is hard, It tends to be a shoe case with an unstable shape. Moreover, when the compounding quantity of the said oil composition for shoes exceeds 150 mass parts with respect to 100 mass parts of wheat flour, a shoe case will become a thing with a strong oily feeling easily.

  In addition to the above ingredients, the shoe case fabric can be added with an expanding agent such as ammonium bicarbonate or sodium bicarbonate used in general shoe case manufacture, and, if necessary, an emulsifier. , Sugars and sugar alcohols, starches, inorganic salts, organic acid salts, gelling agents, dairy products, egg products, cacao and cacao products, coffee and coffee products, other various food ingredients, flavorings, seasonings, etc. Components, colorants, preservatives, pH adjusters, and the like can be used as appropriate.

Next, a preferred method for manufacturing the shoe case of the present invention will be described.
The shoe case of the present invention may be produced according to a general method for producing a shoe case, except that the oil composition for shoes of the present invention is used, and can be produced, for example, as follows.
The shoe oil and fat composition of the present invention is heated and boiled with water, added with flour and kneaded, and after being made into a gelatinized state suitable for forming a shoe skin like a normal shoe skin, While mixing the liquid egg, add it in several times, fully emulsify the shoe dough, and adjust the hardness with the liquid egg to obtain the shoe dough. As the liquid egg, a liquid egg in which a swelling agent is dissolved may be used. If necessary, the milk, emulsifier, sugar and sugar alcohol, starch, inorganic salt, organic acid salt, gelling agent, dairy product, egg product, cacao and cacao product, coffee and coffee product, and other various foods as necessary. General ingredients, flavoring ingredients such as flavorings, seasonings, coloring agents, preservatives, pH adjusters, etc. are added and mixed during boiling with heating or emulsification of shoe dough.
Then, the obtained shoe dough is filled in a squeezed bag or the like, squeezed on a display board or the like, and baked in an oven or the like to obtain the shoe case of the present invention.
Also, the shoe dough can be frozen in the dough state or squeezed into a ball. When freezing the shoe dough, it is preferable to use a quick freezer of -30 ° C to -45 ° C and perform quick freezing.

  EXAMPLES Next, although an Example, a comparative example, etc. are given and this invention is demonstrated further more concretely, these Examples etc. do not restrict | limit this invention.

[Production Example 1] Production of transesterified fat and oil A non-selective transesterification reaction was performed on palm fraction soft oil having an iodine value of 55 using sodium methylate as a catalyst. After completion of the reaction (reaction time 1 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less reduced pressure) to obtain a transesterified oil A of palm fraction soft oil.

[Production Example 2] Production of transesterified oil and fat B A non-selective transesterification reaction was performed on palm fraction soft part oil having an iodine value of 65 using sodium methylate as a catalyst. After completion of the reaction (reaction time 1 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 performed ² Pa or less under reduced pressure) to give the transesterified fat B of fractionated palm soft oil.

[Production Example 3] Production of transesterified fat / oil C Using 10 kg of palm fraction soft part oil having an iodine value of 65 as a raw material fat and oil, using a lipase QLC (manufactured by Meito Sangyo Co., Ltd.) 50 g as a catalyst at a reaction temperature of 70 ° C. The transesterification reaction was carried out in a 15 liter reaction vessel. After completion of the reaction (reaction time 48 hr), decolorized (clay 3%, 85 ° C., under a reduced pressure of 10 mmHg, 30 minutes), deodorized (250 ° C., 60 minutes, steam was blown amount 5%, 4.0 × following 10 ² Pa Under reduced pressure), a transesterified oil C of palm fraction soft oil was obtained.

[Production Example 4] Manufacture of transesterified oil and fat D An oil / fat mixture (saturated fatty acid having 20 or more carbon atoms) in which 85 parts by mass of palm fraction soft oil having an iodine value of 55 and 15 parts by mass of Hyelcin rapeseed extremely hydrogenated oil and fat were dissolved and mixed. The transesterification reaction was carried out in a 15 liter reaction tank using 10 g of 10 kg of lipase QLC (manufactured by Meisei Sangyo Co., Ltd.) as a catalyst at a reaction temperature of 70 ° C. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less Under reduced pressure), a transesterified oil and fat D was obtained using an oil and fat blend containing 85% by mass of a palm fraction soft oil and 7% by mass of a saturated fatty acid having 20 or more carbon atoms as a constituent fatty acid.

[Production Example 5] Manufacture of transesterified oil and fat E 50 parts by mass of palm fraction soft part oil having an iodine value of 55 obtained in Production Example 1 above, 5 parts by mass of highly concentrated rapeseed oil and fat, and 45 parts by mass of soybean oil were dissolved. Then, 10 kg of the mixed oil / fat mixture was subjected to a transesterification reaction in a 15 liter reaction vessel using 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst at a reaction temperature of 70 ° C. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less Under reduced pressure), a transesterified oil and fat E using an oil and fat composition containing 50% by mass of palm fractionated soft part oil was obtained.

[Production Example 6] Production of transesterified oil and fat F A 15 liter reaction tank using 10 g of palm oil having an iodine value of 50 at a reaction temperature of 70 ° C and 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) The transesterification reaction was carried out. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less Under reduced pressure), a transesterified oil and fat F was obtained using an oil and fat blend not containing palm fraction soft oil.

[Example 1]
An oil phase composed of 80 parts by mass of transesterified fat / oil A was heated to 70 ° C., completely dissolved and mixed, and then a concentrate of an aqueous phase component produced when producing butter oil from cream (milk solid content 38% by mass) , Phospholipid content in milk solids 9.8% by mass, protein content 12% by mass) A water phase consisting of 19 parts by mass and 1 part by mass of sodium chloride is mixed and emulsified, and a cooling rate of −30 ° C./min. The oil-fat composition for shoe of Example 1 of the water-in-oil type margarine type was obtained. The content of the transesterified oil / fat obtained by transesterifying an oil / fat composition containing 70% by mass or more of the palm fraction soft part oil having an iodine value of 52 to 70 in the obtained oil / fat composition for shoes is 80% by mass in the solid content derived from milk. The milk raw material having a phospholipid content of 2% by mass or more contained 7.2% by mass as solids and 2.3% by mass of protein. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

[Example 2]
An oil phase composed of 80 parts by mass of transesterified fat / oil B is heated to 70 ° C., completely dissolved and mixed, and then a concentrate of an aqueous phase component produced when producing butter oil from cream (milk solid content 38% by mass) , Phospholipid content in milk solids 9.8% by mass, protein content 12% by mass) A water phase consisting of 19 parts by mass and 1 part by mass of sodium chloride is mixed and emulsified, and a cooling rate of −30 ° C./min. Was subjected to quench plasticization to obtain a water-in-oil type margarine type oil composition for shoes of Example 2. The content of the transesterified oil / fat obtained by transesterifying an oil / fat composition containing 70% by mass or more of the palm fraction soft part oil having an iodine value of 52 to 70 in the obtained oil / fat composition for shoes is 80% by mass in the solid content derived from milk. The milk raw material having a phospholipid content of 2% by mass or more contained 7.2% by mass as solids and 2.3% by mass of protein. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

Example 3
An oil phase composed of 80 parts by mass of transesterified oil / fat is heated to 70 ° C., completely dissolved and mixed, and then a concentrate of an aqueous phase component produced when producing butter oil from cream (milk solid content: 38% by mass) , Phospholipid content in milk solids 9.8% by mass, protein content 12% by mass) A water phase consisting of 19 parts by mass and 1 part by mass of sodium chloride is mixed and emulsified, and a cooling rate of −30 ° C./min. The oil-fat composition for shoes of Example 3 of the water-in-oil margarine type was obtained. The content of the transesterified oil / fat obtained by transesterifying an oil / fat composition containing 70% by mass or more of the palm fraction soft part oil having an iodine value of 52 to 70 in the obtained oil / fat composition for shoes is 80% by mass in the solid content derived from milk. The milk raw material having a phospholipid content of 2% by mass or more contained 7.2% by mass as solids and 2.3% by mass of protein. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

Example 4
The oil phase consisting of 80 parts by mass of the transesterified oil D is heated to 70 ° C., completely dissolved and mixed, and then a concentrate of the aqueous phase component produced when producing butter oil from the cream (38% by mass of milk solids) , Phospholipid content in milk solids 9.8% by mass, protein content 12% by mass) A water phase consisting of 19 parts by mass and 1 part by mass of sodium chloride is mixed and emulsified, and a cooling rate of −30 ° C./min. Was quenched and plasticized to obtain a water-in-oil type margarine type oil and fat composition for shoe of Example 4. The content of the transesterified oil / fat obtained by transesterifying an oil / fat composition containing 70% by mass or more of the palm fraction soft part oil having an iodine value of 52 to 70 in the obtained oil / fat composition for shoes is 80% by mass in the solid content derived from milk. The milk raw material having a phospholipid content of 2% by mass or more contained 7.2% by mass as solids and 2.3% by mass of protein. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

[Comparative Example 1]
An oil phase consisting of 80 parts by mass of transesterified oil E is heated to 70 ° C., completely dissolved and mixed, and then a concentrate of an aqueous phase component produced when producing butter oil from cream (milk solid content 38% by mass) , Phospholipid content in milk solids 9.8% by mass, protein content 12% by mass) A water phase consisting of 19 parts by mass and 1 part by mass of sodium chloride is mixed and emulsified, and a cooling rate of −30 ° C./min. Was quenched and plasticized, and a water-in-oil margarine type oil composition for shoes of Comparative Example 1 was obtained. The obtained fat and oil composition for shoes does not contain a transesterified fat or oil obtained by transesterifying an oil or fat composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70, and is a phospholipid in a solid content derived from milk. The milk raw material with a content of 2% by mass or more contained 7.2% by mass as solids and 2.3% by mass of protein. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

[Comparative Example 2]
An oil phase composed of 80 parts by mass of transesterified fat / oil is heated to 70 ° C., completely dissolved and mixed, and then a concentrate of a water phase component produced when producing butter oil from cream (milk solid content: 38% by mass) , Phospholipid content in milk solids 9.8% by mass, protein content 12% by mass) A water phase consisting of 19 parts by mass and 1 part by mass of sodium chloride is mixed and emulsified, and a cooling rate of −30 ° C./min. Was quenched and plasticized to obtain a water-in-oil margarine type oil composition for shoe of Comparative Example 2. The obtained fat and oil composition for shoes does not contain a transesterified fat or oil obtained by transesterifying an oil or fat composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70, and is a phospholipid in a solid content derived from milk. The milk raw material with a content of 2% by mass or more contained 7.2% by mass as solids and 2.3% by mass of protein. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

[Comparative Example 3]
A water phase component produced when a butter oil is produced from a cream after heating an oil phase consisting of 75 parts by weight of palm soft oil and 5 parts by weight of Hyelin rapeseed extremely hydrogenated oil to 70 ° C. An aqueous phase consisting of 19 parts by weight of a concentrate (milk solid content 38% by weight, phospholipid content 9.8% by weight, protein content 12% by weight) and 1 part by weight of salt is mixed and emulsified. Then, quenching plasticization was performed at a cooling rate of −30 ° C./min, and a water-in-oil margarine type oil composition for shoes of Comparative Example 3 was obtained. The obtained fat and oil composition for shoes does not contain a transesterified fat or oil obtained by transesterifying an oil or fat composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70, and is a phospholipid in a solid content derived from milk. The milk raw material with a content of 2% by mass or more contained 7.2% by mass as solids and 2.3% by mass of protein. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

[Comparative Example 4]
An oil phase consisting of 80 parts by mass of transesterified fat / oil A was heated to 70 ° C. and completely dissolved and mixed, then 16 parts by mass of water, 3 parts by mass of total milk protein (TMP) (protein content 80% by mass), An aqueous phase composed of 1 part by mass of sodium chloride was mixed and emulsified, and then rapidly plasticized at a cooling rate of −30 ° C./min to obtain a water-in-oil margarine type oil and fat composition for shoe of Comparative Example 4. The content of the transesterified oil / fat obtained by transesterifying an oil / fat composition containing 70% by mass or more of the palm fraction soft part oil having an iodine value of 52 to 70 in the obtained oil / fat composition for shoes is 80% by mass in the solid content derived from milk. No dairy raw material having a phospholipid content of 2% by mass or more was contained, and 2.4% by mass of protein was contained. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

[Comparative Example 5]
An oil phase consisting of 75 parts by weight of palm soft part oil and 5 parts by weight of Hyelsin rapeseed extremely hydrogenated oil was heated to 70 ° C., completely dissolved and mixed, then 16 parts by weight of water, total milk protein (TMP) (protein Content 80 mass%) 3 parts by mass and an aqueous phase consisting of 1 part by mass of sodium chloride were mixed and emulsified, rapidly cooled and plasticized at a cooling rate of −30 ° C./min, and the water-in-oil margarine type of Comparative Example 5 An oil and fat composition for shoe was obtained. The obtained fat and oil composition for shoes does not contain a transesterified fat or oil obtained by transesterifying an oil or fat composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70, and is a phospholipid in a solid content derived from milk. The milk raw material with a content of 2% by mass or more was not contained, and the protein was contained by 2.4% by mass. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, no emulsifier was contained, and no sodium caseinate was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

[Comparative Example 6]
An oil phase consisting of 75 parts by weight of soft palm oil and 5 parts by weight of Hyelin rapeseed extremely hydrogenated oil was heated to 70 ° C. and completely dissolved and mixed, then 16 parts by weight of water, sodium caseinate (protein content of 90 parts by weight) %) A water phase composed of 3 parts by mass and 1 part by mass of sodium chloride is mixed and emulsified, and rapidly cooled and plasticized at a cooling rate of −30 ° C./min. The oil-fat composition for shoe of Comparative Example 6 is a water-in-oil type margarine type. I got a thing. The obtained fat and oil composition for shoes does not contain a transesterified fat or oil obtained by transesterifying an oil or fat composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70, and is a phospholipid in a solid content derived from milk. The milk raw material whose content is 2 mass% or more was not contained, and the protein was contained 2.7 mass%. Further, the trans fatty acid content was less than 2% by mass, substantially no trans fatty acid was contained, and no emulsifier was contained, but 3% by mass of sodium salt of casein was contained.
A shoe case was produced by the following <Shoe case formulation and production method> using the obtained shoe oil composition. About the obtained shoe case, each evaluation was performed according to the following <volume evaluation method>, <shape retention evaluation method><texture evaluation method>, and <flavor evaluation method>. The evaluation results are shown in Table 1.

<Shoe case formulation and manufacturing method>
140 g of the oil composition for shoes and 140 g of water obtained in Examples 1 to 4 or Comparative Examples 1 to 6 were weighed in a mixer bowl, put on a gas stove, and dissolved by heating until reaching 105 ° C. 100 g of wheat flour was added to this at once, and gelatinized and mixed sufficiently to obtain a gelatinized product. Set the mixer bowl in the mixer, mix at medium speed for 2 minutes, and when the gelatinized material has cooled to 55 ° C, slowly add egg liquid in which 1 g of ammonium bicarbonate is dissolved in 250 g of whole egg while mixing at medium speed. A uniform shoe fabric was used. The squeezed bag was filled with shoe dough, squeezed by 25 g on a baking sheet on which a baking sheet was laid, and baked in a fixed oven set at 210 ° C. for 25 minutes (13 hours after the top cut).

<Volume evaluation method>
The measurement of the specific volume of the shoe case was calculated by the rapeseed replacement method and evaluated according to the following evaluation criteria.
・ Evaluation criteria ◎ Specific volume 12.0 or more ○ Specific volume 11.0 or more and less than 12.0 △ Specific volume 10.0 or more and less than 11.0 × Specific volume less than 10.0

<Method for evaluating shape retention>
The uniformity of the shape of the shoe case was visually observed and evaluated according to the following evaluation criteria.
・ Evaluation criteria ◎ There was no rise in the bottom, and it had a regular crack like cabbage.
○ There was a slight rise, but there was a regular crack.
Δ: Slightly flat shape.
X The bottom rises sharply and has a flat shape.

<Food texture evaluation method>
The shoe case was sampled and the texture was evaluated according to the following evaluation criteria.
・ Evaluation criteria for texture ◎ Softness and meltability are extremely good.
○ Good softness and melting in the mouth.
△ Soft texture, but slightly melted in the mouth.
X It has a hard texture and the mouth melts poorly.

<Flavor evaluation method>
The shoe case was sampled and the flavor was evaluated according to the following evaluation criteria.
-Flavor evaluation criteria ◎ Very good.
○ Good.
△ Somewhat bad.
X There is a taste and it is bad

As can be seen from Table 1 above, 50 to 80% by mass of transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70, and the solid content derived from milk A shoe case obtained using the oil composition for shoes of Examples 1 to 4 containing 0.1 to 12% by mass of a dairy raw material having a phospholipid content of 2% by mass or more as a solid content. , Volume, shape retention, texture and flavor were good.
In particular, the shoe case using the oil composition for shoes of Example 2 and Example 3 using palm super olein having an iodine value of 60 or more in the oil / fat composition was particularly large in volume.

  In contrast to these examples, although the milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk is contained in a solid content of 0.1 to 12% by mass, the iodine value is 52 to 70. The oil composition for shoes of Comparative Example 1 using a transesterified oil / fat obtained by transesterifying an oil / fat blend containing less than 70% by weight of the palm fraction soft part oil, and the content of phospholipid in the solid content derived from milk Transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70, although containing 0.1 to 12% by mass of a milk raw material of 2% by mass or more as a solid content The shoe case using the oil composition for shoes of Comparative Example 2 and Comparative Example 3 that did not contain sucrose was inferior in volume.

Furthermore, although it contains 50 to 80% by mass of transesterified oil and fat obtained by transesterification of an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70, the phospholipid in the solid content derived from milk The shoe case obtained by using the oil composition for shoes of Comparative Example 4 which does not contain 0.1 to 12% by mass of the milk raw material having a content of 2% by mass or more as a solid content has a poor texture. Met.
Furthermore, the content of phospholipid in the transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70 and the solid content derived from milk is 2% by mass or more. The shoe case obtained by using the oil composition for shoes of Comparative Example 5 which does not contain any milk raw material was inferior in volume, shape retention and texture.
The shoe case obtained using the oil and fat composition of Comparative Example 6 using sodium caseinate as the protein had good volume and shape retention, but was particularly inferior in texture and flavor.

It is a flowchart of the Folch method for extracting the lipid of a milk raw material.

Claims (7)

  50 to 90% by mass of transesterified oil and fat obtained by transesterification of an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70, and the content of phospholipid in the solid content derived from milk is 2%. A fat and oil composition for shoes containing 0.1 to 12% by mass of a milk raw material that is not less than 10% as a solid content.   The oil composition for shoes according to claim 1, comprising 1 to 10% by mass of protein.   3. The oil composition for shoes according to claim 1 or 2, which is substantially free of trans fatty acid.   The oil composition for shoes according to any one of claims 1 to 3, wherein the composition does not contain an emulsifier.   5. The oil composition for shoes according to any one of claims 1 to 4, which does not contain sodium salt of casein.   The shoe case using the oil composition for shoes in any one of Claims 1-5.   A method for producing a shoe case, comprising using the oil composition for a shoe according to any one of claims 1 to 5.

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