JP2010200654A - Edible processed oil-and-fat, and food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide edible processed oil-and-fat and a food product which are hard to get soft even in summer, hard to get firm even in a refrigerator and excellent in shape retention and foam stability. <P>SOLUTION: The edible processed oil-and-fat such as margarine, shortening or whipped cream, and the food product such as curry roux, chocolate or soft-serve ice cream are obtained by addition of a polyhydric alcohol fatty acid ester whose main constituent fatty acid is behenic acid, or preferably addition of a glycerol monobehenic acid ester so as to be hard to get soft even in summer, hard to get firm even in a refrigerator, and improved in shape retention and/or foam stability. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to edible processed oils and fats such as margarine, shortening and whipped cream, and foods such as chocolate, curry roux, soft cream and bread.

  Edible processed oils and edible emulsified oils and fats such as margarine, shortening, whipped cream and the like, in which a surfactant such as polyhydric alcohol fatty acid ester and lecithin is blended with fats and oils are widely used in foods. And using these edible oils and fats and emulsified oils and fats, chocolates, curry roux, breads, cakes, cookies, biscuits and the like are manufactured.

  The fatty acid composition of the polyhydric alcohol fatty acid ester used for such applications is mainly stearic acid, palmitic acid, and oleic acid. (Non-Patent Document 1)

  It is desired that foods such as margarine, shortening, chocolate, and carrero are difficult to soften even in summer and hard to solidify in a refrigerator, and their functions depend on the functions of fats and oils contained in the food. For this reason, there is a need for edible fats and oils that can expand the temperature range at which the fats and oils are plasticized.

  In order to widen the plasticization temperature of fats and oils, studies have been widely conducted to uniformly disperse hardened oils and solid fats. Attempts have also been made to adjust the melting point and crystallinity by blending a surfactant. For example, since glycerin monostearate is easily crystallized, studies have been made to expand the temperature range for oil and fat plasticization by controlling the crystallinity in combination with propylene glycol stearate. It is known that hexaglycerin octastearic acid ester and hexaglycerin pentastearic acid ester similarly suppress crystallization, and hexaglycerin erucic acid ester is also reported to be useful. (Patent Document 1)

  Furthermore, a method for expanding the plastic range of fats and oils by hydrogenating fats and oils is known, but by improving the hydrogenation method, the content of solid fats (SFC), which has become a social problem in recent years, has been reduced. It is reported that fats and oils having a low plasticity range and a wide plasticity range can be produced. (Patent Document 2)

  Polyhydric alcohols and esters of behenic acid are widely used as cosmetic raw materials. However, it is hardly known that polyhydric alcohol fatty acid esters whose main constituent fatty acid is behenic acid can solve the above-described problems required for edible processed oils and fats.

Japanese Patent Application Laid-Open No. 2002-212587 Japanese Patent Laid-Open No. 07-118688

Emulsifiers for Food-Basics and Applications-

  The present invention is to provide edible processed oils and fats such as margarine, shortening, and foam stability and shape retention that are difficult to soften even in the summer and hard to harden in the refrigerator, and foam stability and shape retention. Providing chocolate, curry roux, soft cream, ice cream, food with good texture, bread, cakes, cookies, biscuits, etc. There is.

  The inventors of the present invention have studied various polyhydric alcohol fatty acid esters in order to obtain edible processed oils and foods having the characteristics as described above, and use polyhydric alcohol fatty acid esters whose main constituent fatty acid is behenic acid. Was found useful, and the present invention was completed.

  The edible processed fats and oils of the present invention include edible vegetable fats and oils, edible animal fats and oils or fat compositions obtained by curing these, and the polyhydric alcohol fatty acid esters of the present invention, and the polyhydric alcohol fatty acid esters of the present invention and It is an emulsion having an oil phase and an aqueous phase as main components.

  Examples of edible vegetable oils include cottonseed oil, peanut oil, soybean oil, sunflower oil, rapeseed oil, sesame oil, safflower oil, olive oil, corn oil, coconut oil, palm kernel oil, and palm oil. Examples of edible animal oils include animal oils such as fish oil, whale oil, beef tallow and lard. In the case of an emulsion, the type of emulsification may be either a water-in-oil type or an oil-in-water type, and examples thereof include margarine, shortening, whipped cream and the like.

  The polyhydric alcohol fatty acid ester contained in the edible processed oil and fat and food of the present invention mainly comprises a polyhydric alcohol selected from one or more of glycerin, polyglycerin, sorbitan, propylene glycol and sucrose, and behenic acid. A polyhydric alcohol fatty acid ester as a constituent fatty acid is contained.

  The polyhydric alcohol that is a constituent of the polyhydric alcohol fatty acid ester is selected from one or more selected from the group consisting of glycerin, polyglycerin, sorbitan, propylene glycol, and sucrose, Glycerin is preferred.

  The fatty acid that is a constituent of the polyhydric alcohol fatty acid ester preferably has a behenic acid content of 60% by mass or more, more preferably 80% by mass or more.

  The distribution of the degree of esterification of the polyhydric alcohol fatty acid ester is not particularly limited, but the higher the monoester content, the better. The monoester content of the polyhydric alcohol fatty acid ester is preferably 30% by mass or more.

  1 mass% or more is preferable, and, as for the compounding quantity of the polyhydric-alcohol fatty acid ester to the edible processed oil of this invention product, More preferably, it is 10 mass% or more.

  0.01-5 mass% is preferable, and, as for the compounding quantity of the edible processed fat of this invention product to foodstuff, More preferably, it is 0.05-1 mass% or less.

  In the edible processed oil and food of the present invention, the polyhydric alcohol fatty acid ester other than the polyhydric alcohol fatty acid ester of the present invention, lecithin, lysolecithin, glycerin organic acid, for example, as long as the effects of the present invention are not impaired. Surfactants used as food additives such as fatty acid esters and polyoxyethylene sorbitan fatty acid esters, and sugars can also be used in combination.

  Examples of the processed food oil according to the present invention include margarine, shortening, whipped cream and the like, but are not limited thereto.

  Examples of the food as referred to in the present invention include, but are not limited to, curry roux, chocolate, soft cream, ice cream, bread, cake, cookies, biscuits and the like.

  The edible processed fats and foods of the present invention are excellent in mold retention, bloom suppression, oil separation prevention, water resistance, mold release, and foam persistence. Further, since the β-type fine crystals of fluid shortening are rapidly formed, effects such as a short texture are developed by adding them to cookies, biscuits, crackers and the like. Moreover, since the edible processed fats and oils of this invention can be utilized also as a substitute for the hardness adjustment agent of the edible fats and oils manufactured by the conventional hydrogenation method, it can also be a countermeasure against trans fatty acid.

  Although the polyhydric alcohol fatty acid ester blended in the edible processed oil and food of the present invention has a high melting point, it dissolves well in the edible oil and fat. After dissolution, edible fats and oils rapidly form fine crystals of about 2 to 5 microns, and no further coarse crystals are formed, and stable solid fat crystals are obtained. It seems that the function of the present invention is manifested from such properties.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the technical scope of the present invention is not limited to these examples.

  (Synthesis and physical properties of glycerin monobehenic acid ester)

1. Synthesis of glycerin monobehenic acid ester Commercial behenic acid having a behenic acid content of 80% by mass was reacted with glycerin in the presence of 100 ppm of caustic soda at 200 ° C. for 2.5 hours.

2. Composition of glycerin monobehenate The monoglyceride content was approximately 40% by mass, and the total amount of diglyceride and triglyceride was approximately 60% by mass.

3. Solubility of this product in vegetable oil (Method)
The synthesized glycerin monobehenic acid ester (hereinafter abbreviated as MGB) and a commercially available molecular distilled product glycerin monostearic acid ester (hereinafter abbreviated as MGS) as a comparative product are each blended in 0.5% by mass in palm oil, and dissolved by heating. Then, it was allowed to stand at 25 ° C. for 24 hours, and the state was visually observed.

(result)
Product of the present invention (MGB): Fine crystals were formed and solidified into a paste.
Comparative product (MGS): A liquid in which white crystals were precipitated, and a partial precipitation was also observed.

1. Preparation of emulsion for bread An emulsified fat for bread was prepared according to the following formulation.
(Formulation of bread emulsion)
MGB (monoglyceride content 40%) 16% by mass
Olive oil 4
Decagulin monopalmitate 1
Maltose 10
Purified water balance (Method of making emulsion)
Purified water and maltose were heated to 80 ° C. and stirred to obtain a uniform solution. Emulsified fats and oils (MGB, olive oil and decagrin monopalmitate) heated to the same temperature were added thereto, and the mixture was emulsified with a homomixer. . After emulsification, stirring was continued and the mixture was allowed to stand at room temperature. One day later, the viscosity at 25 ° C. was measured.

2. Bread compounding test Bread dough was made by the following method and bread was prepared according to the following prescription.
(Bread dough formulation)
Flour 70.0 mass%
Yeast 2.0
Food bacteria 0.1
Emulsions for bread 1.0
Purified water 40.0

(result)
The bread emulsion had a low viscosity, good blendability into bread dough, good foaming, and bread without change over time.

(Margarine for kneading bread)
A margarine for bread kneading was prepared according to the following prescription.
(Prescription)
Soybean oil 80.0% by mass
Soybean refined lecithin 2.0
MGB 3.0
Water 15.0
β-carotene appropriate amount

(result)
A margarine having a high viscosity at 40 ° C. was obtained without oil-off, without using fats and oils containing trans-form fatty acids. When 5% of this product was blended with respect to the dough and bread was prepared by a conventional method, a product with good touch and excellent anti-aging property was obtained.

(Butter cream)
A margarine was prototyped according to the following formulation and used to make a butter cream.

1. Test margarine (prescription)
Slightly hydrogenated fish oil 84.5% by mass
Water 15.0
Lecithin 0.05
MGB 0.45

2. Butter cream (prescription)
Test margarine 150 parts Liquid sugar 150

(result)
This product was excellent in whipping and obtained butter cream without water separation.

(margarine)
Rapeseed oil 82.0% by mass
Milk 16.0
Salt 1.5
Glycerin monopalmitate 0.3
MGB 0.2

(result)
It was stored at 40 ° C. and had no oil separation and excellent shape retention. Even when stored in the refrigerator, there was no significant change in hardness, and it was easy to apply to bread.

(Flow shortening)
Safflower oil 93.3% by mass
Hardened vegetable oil (flake) 5.0
Glycerol lactate monostearate 1.0
MGB 0.5
Refined soybean lecithin 0.2

(result)
Stable fine crystals were obtained by the synergistic effect of MGB and hydrogenated oil. Also, no crystal coarsening phenomenon was observed.

(Carrero)
Beef tallow 37.5% by mass
Soybean oil 12.5
Soft flour 37.5
Spice 6.0
Sugar 2.5
Salt 4.0
MGB 0.3
Sorbitan monobehenate ester 0.2

(result)
Even when stored at 40 ° C., the shape was maintained and no oil separation was observed. Moreover, even if it preserve | saved for a long time in the refrigerator, generation | occurrence | production of fat and oil bloom was not recognized and it did not become abnormally hard.

(chocolate)
Bitter chocolate 35.0% by mass
Cocoa butter 12.0
Palm oil 10.0
Sugar 42.3
MGB 0.3
Diglycerin monobehenate 0.2
Polyricinoleic acid hexaglycerin 0.2

(result)
The mold release from the production equipment was very good, and the shape-retaining chocolate was excellent even in the summer, and quick meltable chocolate was obtained even in the winter. There was no blooming phenomenon throughout the year.

(Liquid whipped cream mix)
Safflower oil 30.0% by mass
Nonfat dry milk 4.0
Hexaglycerol monostearate 0.3
MGB 0.3
Casein sodium 0.1
Phosphate 0.1
Purified water balance

(result)
Good fluidity and emulsification stability were observed before whipping, and there was no thickening or solidification due to vibration. In the whipping stage, foaming occurred quickly and the mouth solubility was good. The shape retention was also solid. Even if thawed in the refrigerator after freezing, there was no problem in water separation and shape retention. The artificial flowering property was also excellent.

(ice cream)
Milk 10.0% by mass
Safflower oil 10.0
Nonfat dry milk 7.0
Sugar 8.0
Mizuame 10.0
Tetraglycerin monostearate 0.2
MGB 0.2
Casein sodium 0.1
Purified water balance

(result)
There was no problem in foaming power (overrun) and shape retention, and a cream with good mouth solubility was obtained. Since foamability was obtained without using glycerin monooleate or polyglycerin oleate, a product with good flavor was obtained.

Claims (4)

1 type or 2 or more types of polyhydric alcohol selected from the group which consists of glycerin, polyglycerin, sorbitan, propylene glycol, and sucrose, and polyhydric alcohol fatty acid ester which makes behenic acid the main constituent fatty acid Characterized edible processed oils and fats. The edible processed oil according to claim 1, wherein 60% by mass or more of the constituent fatty acid of the polyhydric alcohol fatty acid ester is behenic acid. The edible processed oil according to claim 1 or 2, wherein the polyhydric alcohol fatty acid ester is glycerin monobehenate. The polyhydric alcohol fatty acid ester content in any one of Claims 1-3 is 5 mass% or less, The foodstuff characterized by the above-mentioned.