JP2009297033A - Triglyceride compositions - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide triglyceride compositions excellent in foaming properties, shape retaining properties, syneresis resistance, oil-off resistance, workability or the like, and having excellent texture such as melting feeling in the mouth and flavor. <P>SOLUTION: The triglyceride composition is obtained by mixing the following oil and fat components (A), (B) and (C), wherein (A): an oil and fat comprising 30 wt.% or more of lauric acid in the constituting fatty acid, (B): an oil and fat comprising at least 70 wt.% of an unsaturated fatty acid having 18 carbon atoms in the constituting fatty acid, and (C): an oil and fat comprising at least 30 wt.% of behenic acid in the constituting fatty acid, and performing a transesterification, the triglyceride composition comprises the following triglycerides X, Y, Z, X: A triglyceride comprising a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acids having 18 carbon atoms as the constituting fatty acids, Y: A triglyceride comprising a saturated fatty acid having 20 or more carbon atoms and a saturated fatty acid having 8 to 12 carbon atoms as the constituting fatty acids, and Z: A triglyceride comprising a saturated fatty acid having 8 to 12 carbon atoms and an unsaturated fatty acids having 18 carbon atoms as the constituting fatty acids. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a triglyceride composition used for topping, filling, and sand for confectionery, cake, dessert, bread, etc., foaming shortening using the composition, foaming oil-in-water type (O / W type) The present invention relates to an emulsion, a foamable water-in-oil type (W / O type) emulsion, and a foamable oil-in-water type emulsion (O / W / O type), and a whipped cream in which it is foamed.

  Conventionally, oil-in-water emulsified oils and fat compositions have a unique texture and a rich flavor that has a good water solubility and a refreshing aqueous feel because the outer phase is an aqueous phase, and have a unique flavor that later develops and is plastic. However, it is known not to be affected by the hardness of fats and oils, and is not sticky and has good spreadability, and is used for whipped cream for confectionery and bread.

Such a foamable oil-in-water emulsion is desirably provided with the following characteristics.
(1) During the storage, transportation or use of the foamable oil-in-water emulsion, no increase in viscosity or solidification occurs due to normal changes in the external environment (having high emulsion stability).
(2) When foamed and used as a whipped cream, the time to reach the optimum whipped state is constant, the whipping end point has an appropriate width, and the overrun (foaming property) is constant. Moreover, it must be excellent in formability so that so-called “artificial flowers” can be easily performed (excellent whipping characteristics).
(3) When filling, topping, or sanding whipped cream that has been foamed in cakes, breads, etc., it has excellent shape retention so that the structure of the cream can be retained, and does not cause water separation over time (High water resistance), and the surface is smooth and glossy (good appearance).
(4) It melts well in the mouth, has no habit, has a good flavor and texture, and has little change over time even when stored in a showcase (5 to 12 ° C.) (good storage).

In order to obtain a high-quality cream having such excellent characteristics as described above, various studies have been made on the production process and raw material blending. For example, regarding the study of blending of raw materials, selection of various emulsifiers (Patent Document 1, Patent Document 2), blending of natural or synthetic glue, modification or modification of milk protein, and the like are performed.
However, if many additives are used, the flavor and texture, which are the most basic characteristics of an emulsion, are significantly reduced, and its use must be restricted in practice. In addition, investigations using specific mixed acid group triglycerides have been conducted on the oils and fats themselves in the oil-in-water emulsions (Patent Document 3), but only a method for preparing a predetermined oil or fat by solvent fractionation such as a high melting point part. It was not disclosed, the production cost was high, and the foaming performance was not sufficient.

  On the other hand, shortening, water-in-oil emulsion and oil-in-water-in-oil emulsion are characterized in that the outer phase is oil and fat, so that microorganisms are difficult to propagate, and the foamed product has excellent shape retention and long-lasting properties. And is widely used for cream, spread, sand, cooking, confectionery and bread. However, these oil and fat compositions have the disadvantage that the outer phase is oil and fat, so that the mouth melts poorly. To improve this disadvantage, the outer phase oil and fat must be made soft, and the shape retention property Deteriorates and oil off tends to occur.

  As a method for improving the disadvantages of such shortening, water-in-oil emulsions and oil-in-water-in-oil emulsions in which the external phase is fats and oils, studies using triglycerides having specific mixed acid groups (Patent Document 4), Although studies using oils having a specific solid fat content (SFC) (Patent Document 5) have been carried out, only a method for preparing predetermined oils and fats by fractionation of the high melting point part or the like has been disclosed, and the production cost is also low. Moreover, it was not sufficient in terms of both the mouthfeel and the like and the shape retention.

JP-A 63-267250 JP-A-3-62387 Japanese Patent No. 3112551 Patent No. 2048916 JP-A-4-325504

  The object of the present invention is a triglyceride composition, shortening, excellent foaming property, shape retention property, water separation resistance, oil-off resistance, workability, etc. required for whipped cream, and mouthfeel, etc. It is to provide a foamable oil-in-water emulsion, a foamable water-in-oil emulsion, a foamable oil-in-water emulsion, and a whipped cream in which they are foamed.

  The present inventor contains specific amounts of mixed acid group triglycerides in which the constituent fatty acids of the triglyceride are specific long chain fatty acids, mixed acid group triglycerides that are specific medium chain fatty acids, and triglycerides that have only a wide chain length difference and consist only of saturated fatty acids. Shortening and seed emulsions with triglyceride composition in oil phase have excellent foaming properties, physical properties required for whipped cream, excellent texture, flavor, etc., and good stability over time I found out.

The present invention includes the following triglycerides X, Y and Z:
X: a triglyceride having a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms as a constituent fatty acid, and the total number of carbon atoms of the constituent fatty acid being 50 or more,
Y: a triglyceride having a saturated fatty acid having 20 or more carbon atoms and a saturated fatty acid having 8 to 12 carbon atoms as a constituent fatty acid, and all of the constituent fatty acids being a saturated fatty acid,
Z: Containing a saturated fatty acid having 8 to 12 carbon atoms and an unsaturated fatty acid having 18 carbon atoms as a constituent fatty acid, and containing 30 to 80% by weight of triglycerides in which the total number of carbon atoms of the constituent fatty acid is less than 50 , And the content weight ratio of the three components X, Y, and Z is the point a (X = 80, Y = 20, Z = 0) and the point b (X = 75, Y = 25, Z = 0) shown in FIG. , Point c (X = 20, Y = 25, Z = 55), point d (X = 42, Y = 3, Z = 55) and point e (X = 80, Y = 3, Z = 17) It is intended to provide a triglyceride composition that is within the range enclosed by the dots.
Moreover, this invention provides the shortening containing the said triglyceride composition.
Moreover, this invention provides the foamable water-in-oil emulsion or foamable oil-in-water emulsion containing the said triglyceride composition.
Moreover, this invention provides the foamable oil-in-water emulsion containing the said triglyceride composition, an emulsifier, and milk protein.
Furthermore, this invention provides the whipped cream which foamed these emulsions.
Furthermore, the present invention provides the following fats and oils (A), (B) and (C):
(A) Oils and fats in which 30% by weight or more of the constituent fatty acids is lauric acid,
(B) an oil and fat in which 70% by weight or more of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms,
(C) Three components of fats and oils in which 30% by weight or more of the constituent fatty acids are behenic acid are mixed at a weight ratio within the range surrounded by the points α, β, γ, δ and ε in FIG. The present invention provides a method for producing the triglyceride composition to be exchanged.
In the present invention, the whipped cream includes normal oil-in-water whipped cream, shortening, and water-in-oil and oil-in-water-in-water butter creams.

It is a figure which shows the range of the content weight ratio of triglyceride X, Y, and Z. FIG. It is a figure which shows the range of the mixing weight ratio of fats and oils (A), (B) and (C).

The triglyceride composition of the present invention contains the following three triglycerides X, Y and Z.
Triglyceride X is a triglyceride having a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms as a constituent fatty acid, and the total number of carbon atoms of the constituent fatty acid is 50 or more. Here, as a saturated fatty acid having 20 or more carbon atoms, arachidic acid or behenic acid is preferable, and behenic acid is more preferable. The unsaturated fatty acid having 18 carbon atoms is preferably oleic acid, linoleic acid or linolenic acid, more preferably oleic acid or linoleic acid. The most typical of the triglycerides X are glycerin monobehenyl dioleate, glycerin monobehenyl dilinoleate, glycerin monobehenyl monooleoyl monolinoleate, glycerin dibehenyl monolinoleate, glycerin dibehenyl monooleate, glycerin monobehenyl Monolauryl monooleate, glycerin monobehenyl monolauryl monolinoleate, glycerin monobehenyl monooleyl monostearate. Further, the unsaturated fatty acid may be bonded at the α-position or β-position of glycerin or a mixture thereof.

  Triglyceride Y is a saturated fatty acid having 20 or more carbon atoms and a saturated fatty acid having 8 to 12 carbon atoms as a constituent fatty acid, and all of the constituent fatty acids are saturated fatty acid triglycerides. Here, as a saturated fatty acid having 20 or more carbon atoms, arachidic acid or behenic acid is preferable, and behenic acid is more preferable. As a saturated fatty acid having 8 to 12 carbon atoms, capric acid and lauric acid are preferable, and lauric acid is more preferable. The most typical of the triglycerides Y are glycerin monobehenyl dilaurate, glycerin monobehenyl monostearyl monolaurate, glycerin dibehenyl monolaurate.

  The triglyceride Z is a triglyceride in which a saturated fatty acid having 8 to 12 carbon atoms and an unsaturated fatty acid having 18 carbon atoms are constituent fatty acids, and the total number of carbon atoms of the constituent fatty acids is less than 50. Here, as a saturated fatty acid having 8 to 12 carbon atoms, capric acid and lauric acid are preferable, and lauric acid is more preferable. The unsaturated fatty acid having 18 carbon atoms is preferably oleic acid, linoleic acid or linolenic acid, more preferably oleic acid or linoleic acid. The most typical of the triglycerides Z are glycerol monolauryl dioleate, glycerol monolauryl dilinoleate, glycerol monolauryl monooleyl monolinoleate, glycerol dilauryl monolinoleate, glycerol dilauryl monooleate, glycerol monolauryl mono Oleyl stearate. Further, the unsaturated fatty acid may be bonded at the α-position or β-position of glycerin or a mixture thereof.

The content weight ratio of triglycerides X, Y, and Z in the triglyceride composition is indicated by points a (X = 80, Y = 20, Z = 0), points in the triangular diagram of X, Y, and Z components shown in FIG. b (X = 75, Y = 25, Z = 0), point c (X = 20, Y = 25, Z = 55), point d (X = 42, Y = 3, Z = 55), and point e (X = 80, Y = 3, Z = 17). When the composition containing the triglycerides X, Y, and Z is out of the range surrounded by the points a, b, c, d and e, the foaming property, texture, stability with time, etc. A good emulsion cannot be obtained. The content weight ratio of the triglycerides X, Y, and Z is preferably a point a (X = 80, Y = 10, Z = 10), a point b (X = 70, Y = 10, Z = 20), point c (X = 25, Y = 20, Z = 55), point d (X = 40, Y = 5, Z = 55), point e (X = 80) , Y = 5, Z = 15).
More preferably, in the triangular diagram of FIG. 1, point a (X = 80, Y = 10, Z = 10), point b (X = 75, Y = 15, Z = 10), point c (X = 30, Y = 15, Z = 55), point d (X = 40, Y = 5, Z = 55), and point e (X = 80, Y = 5, Z = 15).

The triglyceride composition contains glycerides X, Y, and Z in a total amount of 30 to 80% by weight (hereinafter simply referred to as%). If the content is less than 30%, an emulsion or shortening having both good texture and stability over time cannot be obtained, and if it exceeds 80% by weight, industrial production is difficult. From the viewpoint of foamability, the total content of triglycerides X, Y, and Z is preferably 40 to 70%, particularly preferably 40 to 60% in the triglyceride composition.
Each content of triglycerides X, Y and Z is good in shape retention, and triglyceride X is 3% or more in the oil phase, preferably 3 to 25%, more preferably 4 to 4 in that oil-off does not occur. It is contained 20%, particularly preferably 5 to 18%. Triglyceride Y is contained in the oil phase by 0.3% or more, preferably 0.3 to 3.0%, more preferably 0.4 to 2.5%, particularly preferably 0.6 to 2.0%. The The triglyceride Z is contained in the oil phase at 1% or more, preferably 1 to 20%, more preferably 1.5 to 15%, particularly preferably 2 to 10%.

  The triglyceride composition containing these specific triglycerides preferably has a solid fat content (SFC) by NMR measurement method of 20 or less at 30 ° C., and more preferably 2 in terms of compatibility between mouth solubility and shape retention. -15, particularly preferably 3-10.

As a manufacturing method of the triglyceride composition containing the triglycerides X, Y, and Z of the present invention at a specific ratio, there are an ester exchange method and an esterification method using an acid, an alkali catalyst or an enzyme. A transesterification reaction using an oil or fat as a raw material, an esterification reaction using three or more fatty acids and glycerin as a raw material, and the like are exemplified, but a production method using a transesterification reaction is preferable from the viewpoint of simplicity of production. As the transesterification method, a method of randomly rearranging fatty acids using an alkali catalyst or a method of selectively transesterifying the α-position using an enzyme catalyst such as lipase can be used. Examples of the alkali catalyst include sodium methylate and sodium ethylate. The transesterification can be performed by adding 0.01 to 1.0 part by weight of an alkali catalyst to 100 parts by weight of the raw material fat. Examples of the enzyme catalyst include filamentous fungi, yeast, and bacteria-derived lipase.
Since the transesterified oil obtained by the above method has a small abundance ratio of trisaturated triglycerides (high melting point parts) having a total carbon number of 60 or more constituting fatty acids considered to adversely affect the solubility in the mouth, these high The melting point may not be separated and removed by crystallization filtration using a solvent such as hexane. The obtained transesterified oil is preferably used for the triglyceride composition of the present invention after deodorizing by distillation.

The triglyceride composition containing the triglycerides X, Y and Z of the present invention in specific ratios is the following fats and oils (A), (B) and (C):
(A) Oils and fats in which 30% or more of the constituent fatty acids are lauric acid,
(B) Oils and fats in which 70% or more of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms,
(C) Three components of fats and oils in which 30% or more of the constituent fatty acids are behenic acid are represented by point α (A = 35, B = 25, C = 40), point β (A = 35, B = 50) shown in FIG. , C = 15), point γ (A = 15, B = 70, C = 15), point δ (A = 5, B = 70, C = 25) and point ε (A = 5, B = 55, C = 40) It is preferable to manufacture by mixing at a weight ratio within a range surrounded by each point and performing a transesterification reaction. Here, fats and oils (A) are fats and oils in which 30% or more of the constituent fatty acids are lauric acid, and examples thereof include coconut oil, palm kernel oil, a mixture thereof, and hardened oils thereof. The fat (B) is a liquid fat in which 70% or more of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms. For example, soybean oil, olive oil, safflower oil, corn oil, cottonseed oil, rapeseed oil (canola oil) , Peanut oil, sunflower oil or a mixed oil thereof. The fat / oil (C) is a fat / oil in which 30% or more of the constituent fatty acid is behenic acid, and examples thereof include behenic acid triglyceride, extremely hardened hyer rapeseed oil, or a mixture thereof.

  From the viewpoint of foaming characteristics, the mixing weight ratio of the fats and oils (A), (B), and (C) is the point α (A = 35, B = 25, C = 40 in the three-component triangular diagram shown in FIG. ), Point β (A = 35, B = 50, C = 15), point γ (A = 15, B = 70, C = 15), point δ (A = 5, B = 70, C = 25), A range surrounded by the points ε (A = 5, B = 55, C = 40) is preferable, and further, the points α (A = 30, B = 35, C = 35), and points β (A = 30, B = 50). , C = 20), point γ (A = 20, B = 60, C = 20), point δ (A = 10, B = 60, C = 30), and point ε (A = 10, B = 55, The range surrounded by C = 35) is preferable.

  By using the triglyceride composition thus obtained as all or part of the oil phase component, shortening, foaming oil-in-water emulsion, foaming oil-in-water emulsion, foaming oil-in-water oil-in-water type Emulsions and whipped creams can be prepared.

  Examples of oil phase components other than the triglyceride composition in these shortenings, various emulsions and whipped creams include additives such as stabilizers and flavoring agents in addition to edible fats and oils. Examples of edible fats and oils used here include vegetable oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil and palm kernel oil; animals such as milk fat, lard, beef tallow and fish oil Fats and oils; hardened oils of these animal and vegetable oils; transesterified oils; diglycerides; and mixed oils of two or more of these. Here, as the diglycerides, a mixture of one or two or more fats and glycerin selected from the above edible fats and oils is transesterified, or the fatty acid composition derived from the above edible fats and oils is esterified. Examples thereof include diglycerides obtained by removing excess monoglyceride formed in the obtained glyceride mixture by a molecular distillation method or a chromatogram method.

  The content of the triglyceride composition in the oil phase of the present shortening, various emulsions and whipped cream is preferably 3 to 80%, more preferably 3 to 70%, particularly preferably 5 to 60% from the viewpoint of foamability. . Among these, in the case of shortening, foamable water-in-oil emulsion and foamable oil-in-water emulsion, the content of the triglyceride composition in the oil phase is 3 to 3 from the viewpoint of foamability. 50%, further 3 to 40%, particularly 5 to 30% is preferable. In the case of a foamable oil-in-water emulsion, the content of the triglyceride composition in the oil phase is 10 to 80%, more preferably 10 to 70%, and particularly 10 to 60% from the viewpoint of foamability. preferable.

  In the shortening of the present invention, an emulsifier can be used as necessary, and the shortening is suitable for topping, filling, and sanding of cakes, breads, confectionery and the like. In addition, the foamable water-in-oil emulsion and the foamable oil-in-water emulsion of the present invention can use an emulsifier as necessary, and the emulsion can be used as a topping for cakes, breads, confectionery, etc. Suitable for filling, sanding.

  The emulsifier used here may be an emulsifier for food, and examples thereof include lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, and sucrose fatty acid ester. Among these, a lipophilic emulsifier and a hydrophilic emulsifier may be used in combination. In particular, it is preferable to use lecithin, monoglyceride and sucrose fatty acid ester in combination. These emulsifiers are preferably used in a range of 0.1 to 2.5% of the total content of one or more of them in the shortening or the emulsion.

  The water phase component of the foamable oil-in-water emulsion generally contains water, milk protein and, if necessary, sugars. As milk protein, for example, milk, concentrated milk, skim milk, skim milk powder, whey powder, etc. are used as a source, and milk protein solid content is 0.5 to 10%, particularly 2 to 9% in the total emulsion. It is preferable to do this. Examples of sugars include sucrose, glucose, fructose, liquid sugar, maltose, syrup, etc., and 5 to 25%, particularly 5 to 20%, is preferably contained in the total emulsion. Usually, in the preparation of the emulsion, an aqueous liquid containing milk protein is used, and saccharides may be added together with other additives when foaming (whipping) the emulsion. Many. However, saccharides may be included in the emulsion together with milk protein.

  In the case of a foamable oil-in-water emulsion, the oil phase and the aqueous phase are preferably 20:80 to 50:50, particularly 25:75 to 40:60, by weight. In the case of a foamable water-in-oil emulsion or a foamable oil-in-water emulsion, the oil phase and the water phase are 98: 2 to 60:40, particularly 95: 5 to 70: by weight. 30 is preferred.

  The emulsion of the present invention may contain known additives such as stabilizers and flavoring agents. When these are added, the lipophilic additive is added to the oily liquid, and the hydrophilic additive is added to the aqueous liquid.

The foamable oil-in-water emulsion of the present invention can be produced by a conventionally known method. For example, after mixing and emulsifying a glyceride composition, an aqueous solution containing milk protein, and an aqueous solution containing saccharides and milk protein (preliminary emulsification step), the following normal steps (homogenization, sterilization, cooling, aging) are performed. To be prepared. As for the preparation process conditions, for example, pre-emulsification is performed at about 60 to 70 ° C. for about 15 minutes, and homogenization is usually performed using a homogenizer under a pressure of 10 ⁶ to 10 ⁷ Pa. Homogenization may be performed again after the sterilization is completed (rehomogenization). After the sterilization treatment, the emulsion of the present invention can be obtained by rapidly cooling to 5 to 10 ° C. and further aging for 15 hours or more. The emulsion of the present invention thus obtained has a relatively low viscosity (10 to 300 mPa · s: 10 ° C.) and has high emulsion stability corresponding to changes in the external environment.

The shortening of this invention can be manufactured by a conventionally well-known method. For example, there may be mentioned a method in which a glyceride composition, other fats and oils and an emulsifier are added and mixed at 40 to 80 ° C., followed by cooling and kneading using a vorator or a combinator.
The water-in-oil emulsion of the present invention can be produced by a conventionally known method. For example, an oil phase and an aqueous phase prepared by adding and mixing a glyceride composition, other fats and emulsifiers at 40 to 80 ° C. are stirred and emulsified with a paddle or a homomixer, etc., and then a botator or a combinator is used. And a method of preparing by cooling and kneading.
The oil-in-water-in-oil emulsion of the present invention can be produced by a conventionally known method. For example, an oil phase prepared by adding and mixing a glyceride composition, other fats and oils and an emulsifier at 40 to 80 ° C., and an oil-in-water emulsion prepared by a conventional method are stirred and emulsified with a paddle, etc. Examples thereof include a method of preparing by cooling and kneading using a netter or the like.

  The oil-in-water emulsion of the present invention may be a powder (a granular material, a powdered material, a cream of powder) obtained by drying it. The powdering method may be a combination of spray drying, vacuum drying, pulverization, and the like.

  The whipped cream of the present invention can be prepared by aging the above emulsion at a low temperature and then foaming (whipping) it using a mixer or the like. In addition, you may add a flavoring agent etc. as needed at the time of whipping, and in order to make a whipped cream using powder, this powder is normally added to saccharides aqueous solution, and it may carry out by the method similar to the above.

  The whipped cream of the present invention can be used in fields such as confectionery and bread making for toppings, fillings, and sands.

Example 1
(1) Preparation of triglyceride composition (TG):
Preparation of TG1 Palm oil (fatty acid composition: 7% caprylic acid, 6% capric acid, 47.7% lauric acid, 18.3% myristic acid, 9.3% palmitic acid, 2.7% stearic acid, oleic acid 7 0.1%, linoleic acid 1.7%), rapeseed oil (fatty acid composition; palmitic acid 3.6%, stearic acid 1.7%, oleic acid 59.1%, linoleic acid 21.9%, linolenic acid 12.7%, arachidic acid 0.5%, behenic acid 0.4%) 55%, extremely hardened Hyelcin rapeseed oil (fatty acid composition; palmitic acid 3.8%, stearic acid 40.2%, arachidic acid 8 .8%, behenic acid 46.7%) 30% mixed oil was reacted at 80 ° C. for 30 minutes using 0.1 parts by weight of sodium methylate as a catalyst for 100 parts by weight of the mixed oil. An exchange oil was obtained. The obtained transesterified oil was deodorized by a conventional method to obtain TG1.

Preparation of TG2 Hardened coconut oil (fatty acid composition: 7.5% caprylic acid, 6.2% capric acid, 47.7% lauric acid, 17.7% myristic acid, 9.0% palmitic acid, 11.4 stearic acid %) 20%, rapeseed oil (same as preparation of TG1) 45%, extremely hardened Hyelcin rapeseed oil (same as preparation of TG1) 35% mixed oil was added to 100 parts by weight of the mixed oil. The reaction was carried out at 80 ° C. for 30 minutes using 1 part by weight of sodium methylate as a catalyst to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG2.

Preparation of TG3 Mixed oil of 20% hydrogenated coconut oil (same as preparation of TG2), 60% rapeseed oil (same as preparation of TG1), 20% extremely hardened hay rapeseed oil (same as preparation of TG1) Was reacted with 80 parts by weight of sodium methylate as a catalyst for 100 parts by weight of the mixed oil to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG3.

Preparation of TG4 Mixed oil of 10% hydrogenated coconut oil (same as the preparation of TG2), 55% rapeseed oil (same as the preparation of TG1), 35% extremely hardened hay rapeseed oil (same as the preparation of TG1) Was reacted with 80 parts by weight of sodium methylate as a catalyst for 100 parts by weight of the mixed oil to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG4.

Preparation of TG5 Palm kernel oil (fatty acid composition; caprylic acid 4%, capric acid 4%, lauric acid 47.9%, myristic acid 15.8%, palmitic acid 8.4%, stearic acid 2.3%, oleic acid 14.7%, linoleic acid 2.5% 30%, safflower oil (fatty acid composition; myristic acid 0.2%, palmitic acid 6.9%, stearic acid 2.7%, oleic acid 13%, linoleic acid 76%, linolenic acid 0.5%) 50%, extremely hardened Hyelcin rapeseed oil (same as preparation of TG1) 20% mixed oil was added in an amount of 0.1 parts by weight per 100 parts by weight of the mixed oil. Reaction was carried out at 80 ° C. for 30 minutes using sodium methylate as a catalyst to obtain a transesterified oil. The resulting transesterified oil was deodorized by a conventional method to obtain TG5.

Preparation of TG6 (comparative product)
0.1 part by weight of 100% by weight of mixed oil of 50% safflower oil (same as preparation of TG5) and 50% of extremely hardened Hyelcin rapeseed oil (same as preparation of TG1) The reaction was carried out at 80 ° C. for 30 minutes using a sodium methylate as a catalyst to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG6.

Preparation of TG7 (comparative product)
0.1 part by weight of 100% by weight of mixed oil of 50% safflower oil (same as preparation of TG5) and 50% of extremely hardened Hyelcin rapeseed oil (same as preparation of TG1) The reaction was carried out at 80 ° C. for 30 minutes using a sodium methylate as a catalyst to obtain a transesterified oil. This transesterified oil was dissolved in 4 mL of n-hexane per gram, cooled to 40 ° C. to 25 ° C. with slow stirring, and a high melting point portion mainly composed of trisaturated triglyceride (yield: transesterified oil 21. 8%) was filtered off. After the solvent was distilled off from the obtained filtrate by a conventional method, the residue was dissolved in 5 mL of acetone per gram, and cooled to 30 ° C. to 6 ° C. with slow stirring, and the desired fraction was collected. After distilling off the solvent, this fraction was deodorized by a conventional method to obtain TG7.

Preparation of TG8 (comparative product)
Olive oil (fatty acid composition; palmitic acid 10.6%, stearic acid 3.2%, oleic acid 81.2%, linoleic acid 5.4%) 40%, behenic acid (fatty acid composition; stearic acid 2.7%, arachin) 10% mixed oil of 10% acid, 86.1% behenic acid) and 20% lauric acid (fatty acid composition; capric acid 0.5%, lauric acid 98.3%, myristic acid 0.9%) A lipase having an α-position-selective transesterification ability dissolved in hexane in 5 times the amount of fatty acid (vs. by weight) and then adsorbed to 10% of celite with respect to the charged oil (Rhizopus deremer genus manufactured by Tanabe Seiyaku Co., Ltd.) Was added to 520 lipase units per 1 g of the oil and fat, and an α-position selective transesterification reaction was carried out at 45 ° C. for 72 hours. The reaction solution was filtered, and fatty acids were removed from the residue obtained by distilling off hexane by molecular distillation. The high melting point portion mainly composed of trisaturated triglyceride (dissolved in 4 ml of n-hexane per gram of α-position selective transesterified oil from which fatty acids have been removed, cooled to 40 ° C. to 25 ° C. while slowly stirring. Yield: 6% based on the transesterified oil) was filtered off. After the solvent was distilled off from the obtained filtrate by a conventional method, the remaining part was dissolved in 5 ml of acetone per gram, and cooled to 30 ° C. to 6 ° C. with slow stirring, and the desired fraction was collected. After distilling off the solvent, this fraction was deodorized by a conventional method to obtain TG8.

Preparation of TG9 Mixed oil of 70% hydrogenated coconut oil (same as preparation of TG2), 10% rapeseed oil (same as preparation of TG1), 20% extremely hardened hay rapeseed oil (same as preparation of TG1) Was reacted with 80 parts by weight of sodium methylate as a catalyst for 100 parts by weight of the mixed oil to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG9.

  Table 1 shows the fatty acid composition of the prepared triglyceride compositions of TG1 to TG9, and Table 2 shows measured values of triglycerides X, Y, and Z obtained from triglyceride composition analysis by gas chromatography. In Table 1, “yield” represents the yield relative to the transesterified oil.

(2) Preparation of edible fats and oils used as the base of the oil phase

Preparation of diglyceride (DG) After mixing 75% rapeseed oil and 25% glycerin and adding 0.1% calcium hydroxide to conduct transesterification, monoglyceride is removed as much as possible by molecular distillation to obtain diglyceride. It was. The obtained diglyceride was deodorized by a conventional method to obtain DG.

Preparation of hydrogenated transesterified oil (TG-E) A mixed oil of 45% palm oil (iodine value 52) and 55% rapeseed oil (iodine value 118) was added in an amount of 0.1 part by weight based on 100 parts by weight of the mixed oil. Reaction was carried out at 80 ° C. for 30 minutes using sodium methylate as a catalyst to obtain a transesterified oil. Nickel catalyst (0.1 part) and methionine (0.02 part) were mixed with 100 parts by weight of the transesterified oil and cured until the iodine value decreased by 66 to obtain a cured transesterified oil. The obtained hardened transesterified oil was deodorized by a conventional method to obtain TG-E.

Example 2
A foamable oil-in-water emulsion having the following composition was prepared. A premix of an oil phase and an aqueous phase was prepared in advance.
(Oil phase)%
Triglyceride composition (TG1 to TG9) 10
Hardened soybean oil (melting point 32 ° C) 10
Hardened coconut oil (melting point 32 ° C) 14
Stearic acid monoglyceride 0.1
Lecithin 0.3
(Water phase)
Nonfat dry milk 6
Sodium hexametaphosphate 0.1
Sucrose fatty acid ester (HLB11) 0.1
Water 59.4
This preliminary emulsion was mixed and stirred to obtain an oil-in-water type preliminary emulsion. Next, this pre-emulsion was homogenized at a temperature of 65 ° C. and a pressure of 4 × 10 ⁶ Pa with a homogenizer, followed by UHT sterilization (Alpha Laval VTIS sterilizer) at 70 ° C. And rehomogenization treatment at a pressure of 2.5 × 10 ⁶ Pa. The emulsion after the homogenization treatment was cooled to 8 ° C. and then aseptically filled to obtain a foamable oil-in-water emulsion.

  The prepared foamable oil-in-water emulsion was aged at 5 ° C. for 72 hours, and then the oil-in-water emulsion was whipped with a vertical mixer to prepare a whipped cream. And the whipping characteristic (whipping time, overrun) at the time of whipping was investigated. Moreover, after storing this whipped cream at 20 ° C. for 24 hours, sensory evaluation was performed on the artificial property, shape retention, water separation, appearance, flavor and texture.

Evaluation method:
(1) Viscosity measurement: using a bisco tester (2) whip time: using a 20 coat vertical whipping machine (Kanto mixer), with an oil-in-water emulsion of 5 kg at a rotation speed of 700 r / min Time until optimum whipped state when adding 9% granulated sugar and whipping (3) Overrun (%): Volume increase rate by whipping expressed by the following formula

(4) Sensory evaluation rank of whipped cream after storage at 20 ° C for 24 hours

  Table 4 shows the contents of triglycerides X, Y and Z in the oil phase of the foamable oil-in-water emulsion prepared, and the evaluation results.

  The inventive products 1 to 5 all had relatively low viscosities, were good in whipped cream shape retention, water separation, etc., were particularly excellent in workability such as artificial flowering properties, and melted in the mouth and flavor.

Example 3
The following foamable oil-in-water emulsions were prepared and evaluated in the same manner as in Example 1.
Invention product 6:
(Oil phase)%
Triglyceride composition (TG1) 15
Butter fat (melting point 32 ° C) 15
Hardened palm oil (melting point 37 ° C) 5
Stearic acid monoglyceride 0.1
Lecithin 0.8
(Water phase)
Nonfat dry milk 5.5
Sodium hexametaphosphate 0.1
Sucrose fatty acid ester (HLB11) 0.2
Water 58.3
Comparative Example 5:
(Oil phase)%
Hardened soybean oil (melting point 32 ° C) 14
Hardened coconut oil (melting point 32 ° C) 20
Stearic acid monoglyceride 0.1
Lecithin 0.3
(Water phase)
Nonfat dry milk 6
Sodium hexametaphosphate 0.1
Sucrose fatty acid ester (HLB11) 0.1
Water 59.4
Comparative Example 6:
(Oil phase)%
Butter fat (melting point 32 ° C) 15
Palm kernel hardened oil (melting point 34 ° C) 6
Hardened palm oil (melting point 37 ° C) 2
Hardened soybean oil (melting point 32 ° C) 12
Stearic acid monoglyceride 0.1
Lecithin 0.8
(Water phase)
Nonfat dry milk 5.5
Sodium hexametaphosphate 0.1
Sucrose fatty acid ester (HLB11) 0.2
Water 58.3

  Table 5 shows the contents and evaluation results of triglycerides X, Y and Z in the oil phase of the prepared foamable oil-in-water emulsion.

  The product 6 of the present invention was excellent in shape retention, water separation state, appearance, good flower-forming property, excellent workability, and also excellent in terms of melting in the mouth and flavor.

Example 4
The oil phase having the following composition was mixed, quenched, and kneaded by a conventional method to prepare a foaming shortening.

Invention product 7, 8
%
Triglyceride composition (TG1, TG3) 8
DG 6
TG-E 85.7
Sucrose fatty acid ester 0.3

Comparative product 7
%
Triglyceride composition (TG6) 8
DG 6
TG-E 85.7
Sucrose fatty acid ester 0.3

Comparative product 8
%
DG 6
TG-E 93.7
Sucrose fatty acid ester 0.3

  Then, after adjusting this foaming shortening to 20 ° C., it was whipped at a high speed for 30 minutes in a 20 ° C. environment using a 5 coat Hobart mixer (HOBART type C-100) with the following composition, butter A cream was prepared.

g
Foaming shortening 140
Syrup (21% liquid sugar) 180
White chocolate (stored at 30 ° C after melting) 80

  The butter cream was stored at 20 ° C. for 24 hours, and then evaluated for specific gravity, oil-off rate, melting in the mouth, and flavor.

Evaluation method:
(1) Specific gravity: A value calculated from the weight of a certain volume (80 mL) of butter cream.
(2) Oil-off rate: A cylinder with a diameter of 2 cm and a height of 2 cm filled with butter cream is placed on a filter paper, and the amount of penetration into the filter paper after standing for 24 hours in an environment of 25 ° C. is measured and filled. Value for the weight of butter cream.
(3) Mold retention, melting in mouth and flavor: Evaluated according to the sensory evaluation rank of Table 3 below by 10 panelists, and the total score.

  Table 7 shows the contents of triglycerides X, Y and Z in the oil phase of the foaming shortening prepared, and the evaluation results.

  The inventive products 7 and 8 both had a low cream specific gravity, a small oil-off rate, and were excellent in shape retention, melting in the mouth and flavor.

Example 5
An oil phase and an aqueous phase having the following compositions were prepared, mixed at 60 ° C., and then rapidly emulsified to prepare a foamable water-in-oil emulsion.

Invention product 9, 10
(Oil phase)%
Triglyceride composition (TG1, TG3) 8
DG 16
Hardened palm oil (melting point 37 ° C) 60.8
Sucrose fatty acid ester 0.1
Lecithin 0.1
(Water phase)%
Water 14
Casein sodium 1

Comparison product 9
(Oil phase)%
Triglyceride composition (TG6) 8
DG 16
Hardened palm oil (melting point 37 ° C) 60.8
Sucrose fatty acid ester 0.1
Lecithin 0.1
(Water phase)%
Water 14
Casein sodium 1

Comparative product 10
(Oil phase)%
Triglyceride composition (TG9) 8
DG 16
Hardened palm oil (melting point 37 ° C) 60.8
Sucrose fatty acid ester 0.1
Lecithin 0.1
(Water phase)%
Water 14
Casein sodium 1

Comparative product 11
(Oil phase)%
DG 16
Hardened palm oil (melting point: 37 ° C.) 68.8
Sucrose fatty acid ester 0.1
Lecithin 0.1
(Water phase)%
Water 14
Casein sodium 1

  Mix with 150 g of the prepared foamable water-in-oil emulsion and 150 g of syrup (21% liquid sugar) and use a 5 coat Hobart mixer (HOBART type C-100) for 20 minutes in an environment of 20 ° C. Whip cream at high speed to prepare butter cream.

  After this butter cream was stored at 20 ° C. for 24 hours, the specific gravity, oil-off rate, melting in the mouth, and flavor were evaluated in the same manner as in Example 1.

  Table 8 shows the contents of triglycerides X, Y and Z in the oil phase of the foaming shortening prepared, and the evaluation results.

  Inventive products 9 and 10 each had a low cream specific gravity, a low oil-off rate, and excellent shape retention, mouth melting and flavor.

  The triglyceride composition of the present invention is excellent in physical properties (foaming property, water separation resistance, oil-off resistance, shape retention) required for a whipped cream, and basically has a texture (melted in the mouth) to be provided. Also excellent in flavor. Therefore, it is most suitable for toppings for confectionery, cakes, breads, fillings, sands and the like.

Claims (5)

The following oils (A), (B) and (C):
(A) Oils and fats in which 30% by weight or more of the constituent fatty acids is lauric acid,
(B) an oil and fat in which 70% by weight or more of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms,
(C) Three components of fats and oils in which 30% by weight or more of the constituent fatty acids are behenic acid are represented by the following points on FIG. 2: (A = 20, B = 45, C = 35); (A = 20, B = 60, C = 20); (A = 10, B = 60, C = 30); and (A = 10, B = 55, C = 35). A triglyceride composition produced by performing
The triglyceride composition comprises the following triglycerides X, Y and Z:
X: a triglyceride having a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms as a constituent fatty acid, and the total number of carbon atoms of the constituent fatty acid being 50 or more,
Y: a triglyceride having a saturated fatty acid having 20 or more carbon atoms and a saturated fatty acid having 8 to 12 carbon atoms as a constituent fatty acid, and all of the constituent fatty acids being a saturated fatty acid,
Z: Containing a saturated fatty acid having 8 to 12 carbon atoms and an unsaturated fatty acid having 18 carbon atoms as a constituent fatty acid, and containing 30 to 80% by weight of triglycerides in which the total number of carbon atoms of the constituent fatty acid is less than 50 , And the content weight ratio of the three components X, Y, and Z is as follows on FIG. 1: (X = 80, Y = 10, Z = 10); (X = 75, Y = 15, Z = 10) (X = 30, Y = 15, Z = 55); (X = 40, Y = 5, Z = 55); and (X = 80, Y = 5, Z = 15). . A shortening comprising the triglyceride composition according to claim 1. A foamable water-in-oil emulsion, a foamable oil-in-water emulsion, or a foamable oil-in-water emulsion containing the triglyceride composition according to claim 1. A whipped cream comprising the triglyceride composition according to claim 1. A whipped cream obtained by foaming the shortening according to claim 2 or the foamable water-in-oil emulsion, foamable oil-in-water emulsion or foamable oil-in-water emulsion according to claim 3.

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