JP2011254777A - Oil and fat for emulsified food, and emulsified food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide oil and fat for an emulsified food, excellent in the oxidation stability while significantly reducing trans acid compared with conventional oil and fat, capable of making an added flavoring agent stand out while retaining the original flavor and taste of materials used in the emulsified food.SOLUTION: The oil and fat for the emulsified food is made of partially hydrogenated oil and fat containing 2-10 mass% of trans acid. The content of univalent unsaturated fatty acid of 18C in the total fatty acid is at least 40 mass%, and the content of saturated fatty acid of 18C is not more than 15 mass%. The content of polyvalent unsaturated fatty acid containing at least two double bonds within molecules is not more than 20 mass%, and the mass ratio (T/A) of the content of univalent trans acid (T) of 18C to the total mass (A) of univalent unsaturated fatty acid of 18C is adjusted to 0.02-0.1. The emulsified food is margarine, fat spread, cream, dressing or flour paste containing 5-100 mass% of the oil and fat for the emulsified food.

Description

  The present invention relates to fats and oils for emulsified foods that are used in emulsified foods such as margarine, fat spreads, creams, dressings, and flower pastes, and are composed of partially hydrogenated fats and oils with reduced trans-type fatty acids.

Many foods are in an emulsified state and consist of two phases of fats and oils. Among them, water-in-oil emulsified foods in which fine particles comprising an aqueous phase are dispersed in an oil phase include butter and margarine. On the other hand, oil-in-water emulsified foods in which fine particles comprising an oil phase are dispersed in an aqueous phase include milk, cream, ice cream, dressing, soup, sauce (ie, seasoning juice) and the like.
Water-in-oil emulsified foods such as margarine and fat spread require solid plastics and liquid oils with excellent plasticity to maintain their solid state, ease of use, and smooth texture. In particular, partially hydrogenated fats and oils (hereinafter also referred to as hardened oils) have been frequently used.

  In addition, emulsified foods generally called creams are oil-in-water emulsified foods, and those that are used in a liquid state and those that contain bubbles are used. Creams that are used in a liquid state include coffee creams, and recently creams used for desserts and cooked foods, and are topped with desserts such as pudding and jelly. A whipped cream is used as a cream containing bubbles. Conventionally, partially hydrogenated fats and oils have been used in the past, and had the effect of improving emulsification stability and flavor.

  In recent years, excessive intake of trans fatty acids has been promoted to raise LDL cholesterol in blood and lower HDL cholesterol to increase the risk of coronary heart disease. Partial hydrogenation used in these emulsified foods For oil, measures were taken to minimize the amount of trans fatty acids in fats and oils.

  First, in order to reduce trans acid, it has been considered to use a completely hydrogenated fat, so-called extremely hardened oil, as a solid fat. However, because extremely hardened oil has a very high melting point, it cannot be used in a large amount in emulsified foods as conventional partially hydrogenated oils and fats, but it will still be poorly dissolved in the mouth, so more liquid oil must be added to avoid it. There wasn't.

  Therefore, palm oil, a high melting point fraction of palm oil, or lauric oil and fat such as palm oil and palm kernel oil, plant extremely hardened oil, and transesterified oil in various combinations of liquid oil have been used as solid fat. .

  If the transesterified oil is to be replaced with partially hydrogenated fats and oils, the properties of the emulsified food can be made comparable to the conventional ones, but the oxidation stability and flavor are inferior. Milk ingredients such as fresh cream and powdered milk, and various flavor materials such as eggs and vinegar cannot be fully enhanced, and the flavor of flavoring may be reduced.

  For example, transesterified oils containing 10 to 30% by mass of saturated fatty acids having 12 to 12 carbon atoms and 5 to 25% by mass of saturated fatty acids having 18 to 18 carbon atoms are known as plastic fats and oils used in water-in-oil emulsified fats and oils such as margarine. (Patent Document 1).

  Non-selective transesterified oils having a PPP content of 4 to 18% by mass, a PPO + POP content of 15 to 55% by mass, PPO / POP> 1, and (PPO + POP) / PPP> 1.8 are known (patents) Reference 2).

  However, since these oil and fat compositions use transesterified oil and use a large amount of liquid oil and fat, the flavor is insufficient. Moreover, the flavor unique to palm oil appears strongly, which is not desirable.

  In addition, oil-in-water emulsified oils and fats foods such as coffee creams are known to have oil and fat compositions composed of vegetable oils containing high oleic acid (Patent Document 3, Patent Document 4), but these oil and fat compositions have poor milky feeling, Moreover, a sticky texture remains.

As a method for imparting a rich taste like partially hydrogenated oil, for example, there is a plastic fat composition containing 0.5 to 10% by mass of distilled palm oil (Patent Document 5).
However, since fats and oils that are not sufficiently refined are added, there is a disadvantage that the miscellaneous taste remains and the color tone changes due to the addition.

Moreover, it is an oil-fat composition which contains 1-30 mass% of partially hydrogenated fats and oils, and the peroxide value of this partially hydrogenated fats is 0.04-7 (patent document 6). ).
However, because it is a deterioration of fats and oils, it will have a strange odor that should not occur, and when used in processed oils and fats, the original flavor of the foods will be impaired, and the flavor after processing will not be sufficient. Although the trans acid is low, an oil and fat effective for the flavor of the emulsified food has not been obtained.

JP 2007-215521 A JP 2007-177100 A Japanese Patent No. 4003804 JP 2007-274997 A JP 2009-240220 A JP 2009-89684 A

  As described above, the transesterified oils obtained by various combinations of the conventional oils and oils of palm and lauric oils, extremely hardened oils of oils, and liquid oils are inferior in oxidation stability and flavor. There is a problem that some flavor materials such as butter, fresh cream, powdered milk, etc. and various flavor ingredients such as eggs and vinegar cannot be enhanced, and there is a problem that the flavor of flavoring is reduced. The various ideas described above have not yet fully solved this problem.

  Therefore, the invention according to each claim of the present application (hereinafter referred to as the present invention) solves the above-mentioned problems, trans-acid is greatly reduced compared to conventional fats and oils, and is excellent in oxidative stability. The fats and oils for emulsified foods and the emulsified foods using the same are used so that the original flavor and taste of the material used in the above can be utilized, and the added flavoring agent can be enhanced.

The inventors of the present application have partially hydrogenated various fats and oils for use in emulsified foods so as to reduce the trans acid content as much as possible. It has been found that the flavor of an emulsified food can be successfully extracted by passing through a predetermined partial hydrogenation process without the presence of a large amount of acid, and a partially hydrogenated fat and oil excellent in taste and flavor can be produced. It was.
In the process of devising not to generate transacid as much as possible, it was found that partially hydrogenated fats and oils hydrogenated so as to have a specific fatty acid composition solve the above-mentioned problems, and furthermore, have specific SFC characteristics. The present invention has been completed by making it more effective.

  That is, in this invention, it consists of the partial hydrogenation fats and oils which contain 2-10 mass% of trans acids, The content of C18 monounsaturated fatty acid in a total fatty acid is 40 mass% or more, and C18 Total amount of monounsaturated fatty acids having a saturated fatty acid amount of 15% by mass or less, a polyunsaturated fatty acid amount containing 2 or more double bonds in the molecule of 20% by mass or less, and 18 carbon atoms (A ), The oil / fat for emulsified foods prepared so that the mass ratio (T / A) of the monovalent trans acid amount (T) having 18 carbon atoms to 0.02 to 0.1 is occupied.

  The fats and oils for emulsified food according to the present invention configured as described above are partially hydrogenated fats and oils in which trans acid is reduced as much as possible, and at least in the total fatty acids in order to have an action of extracting the flavor and taste of the emulsified foods. The amount of saturated fatty acid having 18 carbon atoms is limited to 15% by mass or less so as to contain 40% by mass or more of monounsaturated fatty acid having 18 carbon atoms and not to deteriorate the flavor and taste of the emulsified food. .

  In addition, by limiting the amount of polyunsaturated fatty acid containing two or more double bonds in the molecule to 20% by mass or less, the oxidation stability is improved, and the flavor and taste are not deteriorated even during storage of fats and oils. Can be held.

  In addition, the mass ratio (T / A) of the amount of monovalent trans acid (T) having 18 carbon atoms to the total mass (A) of monounsaturated fatty acid having 18 carbon atoms is 0.02 to 0.1. This preparation prevents the isomerization of the fatty acid that has been removed from the reaction system after the addition of hydrogen and has not added hydrogen as a result, and the production of trans acid is minimized.

  Moreover, in order to solve the said subject and to draw out the flavor and flavor of emulsified food more, the said total fatty acid contains 70 mass% or more of C18 fatty acids, and C18 monounsaturated fatty acids are contained in 60. The fat or oil for emulsified food according to claim 1 is preferably contained in an amount of not less than mass%.

  Further, in order to draw out the flavor and taste of the emulsified food, the SFC (solid fat content) at 5 ° C. in the above-mentioned oil / fat for emulsified food is 20 or less, and the difference between the SFC at 5 ° C. and the SFC at 20 ° C. is 15 or less. And the melting point is preferably 35 ° C. or lower.

  In order to prevent generation of trans acid as much as possible, the raw materials of the above partially hydrogenated fats and oils are obtained from fractionated oils of rapeseed oil, high oleic rapeseed oil, high oleic safflower oil, high oleic sunflower oil, palm oil and palm oil. It is preferable that it is 1 or more types of fats and oils chosen from the group which consists of.

  Moreover, it is preferable that the above-mentioned partially hydrogenated oil and fat which solves the said subject is the partially hydrogenated oil and fat hydrogenated at 60-90 degreeC for 20 minutes or more in presence of the nickel catalyst.

  And as an emulsified food which solves the said subject, it shall be set as the emulsified food which consists of the margarine, fat spread, cream, dressing, or flour paste which contains the fats and oils for obtained emulsified foods in 5-100 mass% in fats and oils components. Can do.

  In the present invention, trans acid is greatly reduced compared to conventional fats and oils, and also has excellent oxidation stability. When used in emulsified foods, the flavor and taste inherent to the material are produced, so that the added flavoring is enhanced. Oils and fats for emulsified food can be provided. And the emulsified food using the same has an advantage that the body and the mouth melt well.

  The fats and oils for emulsified food according to the present invention comprise partially hydrogenated fats and oils containing 2 to 10% by mass of trans acid, and the content of monounsaturated fatty acids having 18 carbon atoms in the total fatty acids is 40% by mass or more and the number of carbons. The content of 18 saturated fatty acids is 15% by mass or less, and the content of polyunsaturated fatty acids containing 2 or more double bonds in the molecule is 20% by mass or less.

The emulsified food fat according to the present invention is a partially hydrogenated fat containing a large number of monounsaturated fatty acids having 18 carbon atoms, limiting the amount of saturated fatty acids so as not to deteriorate the taste, and further stabilizing the oxidation. In order to improve the properties, the polyunsaturated fatty acid content is reduced as much as possible.
That is, when the monounsaturated fatty acid having 18 carbon atoms is less than 40% by mass and the content of the saturated fatty acid having 18 carbon atoms exceeds 15% by mass, the taste of the emulsified food is attributed to this invention. This is not preferable because it cannot be obtained to the extent expected. Therefore, the C18 monounsaturated fatty acid may be 40% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more.
In addition, if the content of polyunsaturated fatty acid containing two or more double bonds in the molecule exceeds 20% by mass, the oxidation stability is not sufficient, and the flavor and taste are deteriorated during storage of fats and oils. It is not preferable because it is easy to make.

In order to minimize the production of trans acids, the isomerization when hydrogen is added to the double bond in the fatty acid is suppressed, and at the same time, the fatty acid is released after the addition of hydrogen and no hydrogen is added. It is important to protect against isomerization.
In order to achieve a partially hydrogenated oil and fat that realizes this, the mass ratio (T / A) of the amount of trans acid (T) in the total amount (A) of monovalent unsaturated fatty acids having 18 carbon atoms is set to 0.02 to 0.02. It should be 0.1.
If the mass ratio (T / A) is less than 0.02, it is preferable to minimize the production of trans acid, but it requires only precise control and does not have practicality necessary for food production. A mass ratio (T / A) exceeding 0.1 is not preferable because the amount of trans acid is not sufficiently reduced to the extent expected by the present invention.

  Representative examples of vegetable oils and fats used as starting materials for partially hydrogenated oils and fats in the present invention include rapeseed oil, rice oil, sunflower oil, olive oil, and palm oil. Particularly preferred oils and fats are those containing 40% by mass or more of monovalent unsaturated fatty acids having 18 carbon atoms and low in polyunsaturated fatty acids. Specific examples thereof include rapeseed oil, high oleic rapeseed oil, and high oleic acid. Safflower oil, high oleic sunflower oil, palm oil and its fractionated oil, and mixtures of two or more thereof are desirable.

  More desirable oils and fats are high oleic rapeseed oil, high oleic acid safflower oil, and high oleic acid sunflower oil. These oils and fats are used as raw materials to carry out partial hydrogenation to obtain monounsaturated carbon atoms of 18 carbon atoms. Partially hydrogenated fats and oils containing 70% by mass or more of fatty acids are obtained.

The hydrogenation reaction is usually carried out under the conditions of 0.05 to 0.5% by mass of nickel catalyst and 0.05 to 0.5 MPa of hydrogen pressure, and the reaction temperature at that time is a condition satisfying the above fatty acid composition. Often, trans acids are not generated as much as possible, and saturated fatty acids are not generated. For that purpose, it is desirable to make it react at the temperature of 60-90 degreeC for 20 minutes or more.
When the reaction temperature range is lower than 60 ° C., the amount of trans acid produced is small, but the hydrogenation reaction becomes extremely slow and the practicality is lowered, which is not preferable. Moreover, when the reaction temperature range is higher than 90 ° C., the reaction rate at which the trans isomer increases increases, which makes it difficult to prepare the desired partially hydrogenated oil of low trans acid, which is not preferable.

In addition, during the hydrogenation reaction, not only does the reaction of fatty acid saturation occur, but it is thought that various trace substances that affect the flavor of fats and oils will also change. Cost. Therefore, in the hydrogenation reaction for less than 20 minutes in the above temperature range, the flavor improving effect by a trace amount substance is not sufficient.
As described above, the monounsaturated fatty acid having 18 carbon atoms is 40% by mass or more, preferably 60% by mass or more, and the polyunsaturated fatty acid is 20% by mass or less. It becomes a partially hydrogenated oil that has excellent oxidation stability at the time and excellent flavor.

Also, it is tasted by replacing part or all of the liquid oil with partially hydrogenated fats and oils whose SFC at 5 ° C is 20 or less, the difference between SFC at 5 ° C and SFC at 20 ° C is 15 or less and the melting point is 35 ° C or less. The body becomes rich and the emulsifiability is improved.
The fats and oils prepared so as to satisfy the above conditions may be used in an optimum amount according to the intended emulsified food, and may be used by mixing with other fats and oils having a low trans acid content. .

  The type of the emulsified food in the present invention is not particularly limited as long as it is a food emulsified so that fats and oils are contained in the fat and oil component in an amount of about 5 to 100% by mass. For example, margarine or fat spread, Creams, dressings, and flower pastes can exert their effects well. In margarine or fat spread, it can be used as a component of solid fat or as a substitute for liquid oil.

Furthermore, in the present invention, transesterified oil or palm oil can be used to strengthen the shape retention, and the cream is used in whipped cream, coffee cream, ice cream, etc. In order to emphasize a refreshing feeling, it is desirable to use a low melting point oil among the oils according to the present invention.
As other solid fats, it is preferable to use transesterified oil, palm oil, or lauric fats and oils. The same applies to dressing and flour paste.

  Moreover, the oil-fat composition for emulsified foods which mix | blended the fats and oils of this invention or other fats and oils and contained 5-100 mass% of the fats and oils of this invention were prepared beforehand, and this was made into the oil phase part of emulsified foods. It can also be used.

  The following examples are prepared, and the evaluation is performed by SFC using standard fat analysis method 2.2.9 solid fat content (NMR method), and melting point is standard fat analysis method 2.2.4.2 melting point. The fatty acid composition was analyzed according to the standard oil analysis method 15-2003, and the trans fatty acid content was analyzed according to the standard oil analysis method 17-2007.

[Example 1]
To 100 parts by mass of high oleic rapeseed oil, 0.25 parts by mass (hereinafter abbreviated as 0.25% by mass of oil) of nickel catalyst (SO-450 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and hydrogen pressure The hydrogenation reaction was carried out at 75 ° C. with stirring at 0.3 MPa. The hydrogenation reaction was stopped at an iodine value of 83, and after removing the catalyst, decolorization and deodorization were carried out to obtain fat A. Table 1 shows the trans acid content, iodine value, composition and physical property values, T / A value, and reaction time of fat and oil A.

[Example 2]
Fats and oils B were obtained in the same manner as in Example 1 except that the high oleic rapeseed oil was reacted to an iodine value of 75. The results are shown in Table 1.

[Example 3]
A 0.25% by mass nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added to rapeseed oil, and a hydrogenation reaction was performed at 80 ° C. with stirring under a hydrogen pressure of 0.3 MPa. After stopping the reaction at an iodine value of 95, the same operation as in Example 1 was performed to obtain fat C. The results are shown in Table 1.

[Example 4]
Rapeseed oil and palm fractionated oil (IV60) were mixed at a mass ratio of 80:20, and 0.25 mass% of the nickel catalyst (SO-450 manufactured by Sakai Chemical Industry Co., Ltd.) was added to the mixed oil and fat, and the hydrogen pressure was adjusted to 0. While stirring at 3 MPa, a hydrogenation reaction was carried out at 80 ° C. to obtain fats and oils D shown in Table 1.

[Example 5]
0.25% by mass of nickel catalyst (SO-450 manufactured by Sakai Chemical Co., Ltd.) was added to palm oil (IV51), and the hydrogenation reaction was performed at 75 ° C. with stirring under a hydrogen pressure of 0.3 MPa. The indicated oil E was obtained.

[Comparative Example 1]
In Example 1, fats and oils F were obtained in exactly the same manner except that a hydrogenation reaction was performed until the oleic oil of high oleic acid reached an iodine value of 60. The results are shown in Table 2.

[Comparative Example 2]
In Example 1, fats and oils G were obtained in the same manner except that the hydrogenation reaction of soybean oil to an iodine value of 105 was performed. The results are shown in Table 2.

[Comparative Example 3]
Oils and fats shown in Table 2 were added to rapeseed oil by adding 0.2% by mass of nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) to the oil and stirring at 150 ° C. with stirring under a hydrogen pressure of 0.05 MPa. H was obtained.

[Comparative Example 4]
0.1% by mass of nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added to palm oil (IV51), and the hydrogenation reaction was carried out at 150 ° C. with stirring under a hydrogen pressure of 0.1 MPa. Oil I was obtained.

[Comparative Example 5]
Low trans acid, 0.3 wt.% In oil mixed with 50 parts by weight of high oleic rapeseed oil, 30 parts by weight of coconut oil and 20 parts by weight of palm oil (IV51) as transesterified oil and fat similar to the physical properties of hydrogenated fat A Part of sodium methoxide was added and mixed and stirred at 70 ° C. for 30 minutes to conduct a random transesterification reaction. After the reaction, the catalyst was removed by washing with water, and decolorization and deodorization were carried out to obtain an oil J. The results are shown in Table 2.

[Comparative Example 6]
As transesterified oil having low trans acid and similar to the physical properties of hydrogenated oil A, 0.3 weight is added to oil obtained by mixing 60 parts by weight of rapeseed oil, 30 parts by weight of palm oil (IV51) and 10 parts by weight of extremely hardened soybean oil. Part of sodium methoxide was added and mixed and stirred at 70 ° C. for 30 minutes to conduct a random transesterification reaction. After the reaction, the catalyst was removed by washing with water, and decolorization and deodorization were carried out to obtain an oil and fat K. The results are shown in Table 2.

[Comparative Example 7]
Add 0.3 parts by weight of sodium methoxide to palm oil (IV51), mix and stir at 70 ° C for 30 minutes to conduct random transesterification, wash with water after reaction, remove catalyst, decolorize and deodorize Oil L was obtained. The results are shown in Table 2.

(Liquid cream)
In order to reduce transacid in a liquid cream, transesterified oil having physical properties similar to those of liquid oils and conventional hardened oils is generally used. Therefore, the fats and oils of the present invention were compared with these fats and oils.

[Example 6]
Fat and oil A as an oil and fat composition, 30 parts by weight, 0.15 parts by weight of sucrose fatty acid ester (Mitsubishi Chemical Foods S-170), 0.1 part by weight of soybean lecithin, sucrose fatty acid ester (Mitsubishi Chemical Foods S -570) 0.1 part by weight and 0.06 part by weight of fragrance were mixed to obtain an oil phase part.

Based on 61.59 parts by weight of water, 4.2 parts by weight of skim milk powder, 3 parts by weight of sodium caseinate, 0.5 parts by weight of dipotassium hydrogen phosphate, sucrose fatty acid ester (Mitsubishi Chemical Foods) S-1570) 0.2 parts by weight and 0.1 parts by weight of trisodium citrate were dissolved.
The oil phase part and the aqueous phase part were mixed at 60 to 65 ° C. and pre-emulsified with a homomixer. Next, after homogenizing at a homogeneous pressure of 15 MPa (primary pressure) through a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.), sterilization by heating at 140 ° C. for 4 seconds, cooling to 60 ° C., and again at a homogeneous pressure of 10 MPa (2 Next pressure) and cooled to about 7 ° C. to produce a liquid cream. The evaluation results are also shown in Table 3.

[Examples 7 and 8, Comparative Examples 8 to 12]
An oil and fat composition was prepared according to the oil and fat composition shown in Table 3, and a liquid cream was produced in the same manner as in Example 6. The evaluation method of cream was performed by the method shown below, and the results are shown in Table 3.
(Liquid cream evaluation method)
The produced cream was stored at 5 ° C. for 24 hours, and the state when it was eaten as it was was evaluated according to the following evaluation criteria.

<Flavor effect>
○ Flavor flavor can be felt moderately △ Flavor flavor is felt but slightly weak × Flavor flavor is weak
○ Good △ Weak or slightly persistent × Light white <Creamy>
○ Good △ Weak × Pointed texture or stickiness

As is clear from the results in Table 3, the liquid cream containing the oils and fats of the invention according to the claims of the present application has enhanced flavor flavoring and is excellent in richness and creamy feeling.
On the other hand, the effect of flavor could not be obtained in the liquid creams such as Comparative Example 8 using liquid oil and fat without hydrogenation reaction and Comparative Example 9 using transesterified oil. Further, Comparative Examples 10 to 12 using partially hydrogenated oils and fats deviating from the claims of the present invention were not satisfactory because the effect of flavor was weak.

(Whipped cream)
In whipped cream, conventionally, hardened oils containing trans acid of 40% or more have been mainly used. However, lauric oils and palm oils are mainly used as fats to reduce trans acids. In addition, liquid fats and oils may be added to improve the melting of the mouth. Therefore, comparison was made between the oil and fat of the present invention and the liquid oil and fat.

[Example 9]
30 parts by weight of fat and oil A, 20 parts by weight of palm kernel oil, 30 parts by weight of palm kernel extremely hardened oil, and 20 parts by weight of palm oil middle melting point (IV46) were mixed to obtain an oil and fat composition. 40.5 parts by weight of this oil and fat composition, 0.2 parts by weight of soybean lecithin, 0.03 part by weight of stearic acid monoglyceride (Poem S-100, manufactured by Riken Vitamin Co., Ltd.), sucrose fatty acid ester (S-170, manufactured by Mitsubishi Chemical Foods) 0.05 parts by weight, 0.05 part by weight of sucrose fatty acid ester (S-570, manufactured by Mitsubishi Chemical Foods) and 0.16 part by weight of a fragrance were dissolved to obtain an oil phase part.

With respect to the oil phase, 54.81 parts by weight of water, 4 parts by weight of skim milk powder, 0.05 parts by weight of sucrose fatty acid ester (S-1170 manufactured by Mitsubishi Chemical Foods), 0.1 part by weight of sodium hexametaphosphate, 0. 03 parts by weight and 0.02 parts by weight of xanthan gum were dissolved to obtain an aqueous phase part.
The oil phase part and the water phase part were mixed at 60 to 65 ° C. and pre-emulsified with a homomixer. Next, after homogenizing at a homogeneous pressure of 8 MPa (primary pressure) through a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.), sterilizing by heating at 140 ° C. for 4 seconds, cooling to 60 ° C., and again at a homogeneous pressure of 4 MPa (secondary pressure) Pressure) and cooled to about 7 ° C. to produce a foaming cream. The evaluation method of the foaming cream was performed by the method shown below, and the results are shown in Table 4.

[Comparative Example 13]
A foaming cream was produced in the same manner except that high oleic rapeseed oil was used in place of the fat A of Example 9. The evaluation results are shown in Table 4.
(Evaluation method of foaming cream)
The produced foaming cream was aged at 5 ° C. for 24 hours. Next, after storing for 1 day, 400 g of a cellular cream was put into a mixer having a capacity of about 3000 ml, whipped until the cream had an appropriate hardness, and the obtained whipped cream was evaluated according to the following criteria.

<Flavor effect>
○ Flavor flavor can be felt moderately. × Flavor flavor is weak.
○ Good × Bad <Shape retention>
The whipped cream was flowered using a squeezer and then placed at 25 ° C. for 1 hour, and the tissue state and water separation of the artificial flower were evaluated according to the following criteria.
○ The surface was firm and clean, and there was almost no water separation. × The condition when the whipped cream was eaten with the surface sloping and water separation was evaluated according to the following criteria.

  As is clear from the results in Table 4, the foaming cream containing the fats and oils of the invention according to each claim of the present application sufficiently enhances the flavoring effect of the flavor and has an excellent mouthfeel. While maintaining a good shape retention. On the other hand, in Comparative Example 13 in which liquid oil was added to improve the melting of the whipped cream, the flavor effect was not exhibited and the shape retention was poor.

(ice cream)
[Example 10]
50 parts by weight of oil and fat B and 50 parts by weight of coconut oil were mixed to obtain an oil and fat composition. 15 parts by weight of this fat and oil composition, 0.1 part by weight of stearic acid monoglyceride (Poem S-100, manufactured by Riken Vitamin Co., Ltd.), 0.2 parts by weight of enzymatically decomposed lecithin (Elmizer A, manufactured by Kirin Kyowa Hakko Foods), polyglycerin fatty acid ester (Taiyo Chemical Co., Ltd. A-181E) 0.2 parts by weight and fragrance 0.05 parts by weight were dissolved to obtain an oil phase part.

  With respect to the oil phase, 58.15 parts by weight of milk, 10 parts by weight of skim milk powder, 5 parts by weight of white sucrose, 5 parts by weight of sweetened condensed milk, 5 parts by weight of liquid sugar, 1 part by weight of sugar alcohol, sucrose fatty acid ester (Mitsubishi Chemical Foods) S-1570) 0.1 part by weight and 0.2 part by weight of crystalline cellulose were dissolved to obtain an aqueous phase part. The oil phase part and the water phase part were mixed at 60 to 65 ° C. and pre-emulsified with a homomixer. Next, after homogenizing at a homogeneous pressure of 10 MPa (primary pressure) through a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.), heat sterilization is performed at 120 ° C. for 2 seconds, cooling to 60 ° C., and a homogeneous pressure of 5 MPa (secondary pressure) again. Pressure) and cooled to about 7 ° C. to produce an emulsion for ice cream (lacto ice). The evaluation method of the cream was performed by the method shown below, and the results are shown in Table 5.

[Comparative Example 14]
An emulsion for ice cream (lacto ice) was produced in the same manner except that palm fractionated oil (IV60), which was liquid at room temperature, was used in place of the fat B of Example 10. The evaluation results are shown in Table 5.

(Evaluation method of lacto ice)
The produced cream for lacto ice was aged at 5 ° C. for 24 hours. The lacto ice cream was frozen with an ice creamer, and the resulting lacto ice was evaluated according to the following criteria.

<Flavor derived from ingredients>
○ The flavor of condensed milk and milk can be fully felt. × The flavor of condensed milk and milk is weak. <Flavor effect>
○ Flavor flavor is moderately felt. △ Flavor flavor is felt but slightly weak. × Flavor flavor is weak.
○ Good △ Slightly missing mouth × Bad

Generally, coconut oil and palm oil are used as the oil and fat for ice cream. As is clear from the results in Table 5, the lacto ice containing the fats and oils of the invention according to each claim of the present application enhances the flavor and flavor of the flavor and flavor of raw materials such as condensed milk and milk. Met.
On the other hand, in the lacto ice as in Comparative Example 14, the flavor derived from the raw material was weak and the flavor effect was not satisfactory.

(Margarine, Fat Spread)
In margarines, conventionally, a mixed oil of a hardened oil and a liquid oil containing 40% or more of a trans acid has been mainly used. However, in order to reduce the trans acid, a palm oil or fat is used instead of the hardened oil. The transesterified oil is used as a main oil and fat, and a lot of liquid oil and fat has been added to improve the dissolution of the mouth. Then, the case where the fats and oils of this invention were substituted and used for liquid fats or palm oils was compared.

[Example 11]
50 parts by weight of oil and fat C, 30 parts by weight of palm oil (IV51), and 20 parts by weight of palm fraction hard part (IV33) were mixed to obtain an oil and fat composition. 70 parts by weight of this oil and fat composition, 0.2 parts by weight of soybean lecithin, 0.2 parts by weight of stearic acid monoglyceride (Poem S-100 manufactured by Riken Vitamin Co., Ltd.), 0.05 parts by weight of fragrance, and 0.002 parts by weight of β-carotene Was dissolved to obtain an oil phase part.

  With respect to the oil phase part, 1 part by weight of skim milk powder and 1 part by weight of sodium chloride were dissolved in 27.548 parts by weight of water to obtain an aqueous phase part. The oil phase part and the aqueous phase part were mixed at 70 ° C., stirred and mixed by a three-one motor, and pre-emulsified. This was passed through a combinator (manufactured by Schroeder) and quenched and kneaded to produce a fat spread. The evaluation results are shown in Table 6.

[Comparative Examples 15 and 16]
Fat spreads were produced in the same manner as in Example 11 except that rapeseed oil was used in place of the fat C in Example 11 (Comparative Example 15) or that the oil H was used (Comparative Example 16). The evaluation results are shown in Table 6.
(Fat spread evaluation method)
After the produced fat spread was stored in a refrigerator for one week, the state when it was eaten as it was was evaluated according to the following criteria.
<Flavor effect>
○ Flavor flavor can be felt moderately. × Flavor flavor is weak.
○ With moderate mouthfeel, moderate saltiness can be felt × Bad mouthfeel and salty taste are weak

  As is clear from the results in Table 6, the fat spread containing the oils and fats of the invention according to each claim of the present application sufficiently enhances the flavoring effect of the flavor, and has excellent mouthfeel and salty taste. Met.

[Example 12]
An oil composition was prepared by mixing 60 parts by weight of soybean oil and 40 parts by weight of oil E. In this fat and oil composition, 57 parts by weight of unsalted butter, 30 parts by weight of soy lecithin, 0.2 parts by weight of stearic acid monoglyceride (Poem S-100 manufactured by Riken Vitamin Co., Ltd.), and 0.002 part by weight of β-carotene Was dissolved to obtain an oil phase part.

  With respect to the oil phase part, 1 part by weight of skim milk powder and 1 part by weight of sodium chloride were dissolved in 10.598 parts by weight of milk to obtain an aqueous phase part. The oil phase part and the water phase part were mixed at 60 ° C., stirred and mixed by a three-one motor, and pre-emulsified. This was passed through a combinator and quenched and kneaded to produce compound margarine. The evaluation results are shown in Table 7.

[Example 13]
An oil composition was prepared by mixing 40 parts by weight of soybean oil, 40 parts by weight of fat E, and 20 parts by weight of fat A. Compound margarine was produced in the same manner as in Example 12 except that this oil / fat composition was used. The evaluation results are shown in Table 7.

[Comparative Example 17]
In Example 12, compound margarine was produced in the same manner as in Example 12 except that oil L was used instead of oil E. The evaluation results are shown in Table 7.
(Margarine evaluation method)
The state when the produced margarine was eaten as it was was evaluated according to the following criteria.

<Flavor derived from oil phase part>
○ Sufficient butter flavor △ Feels butter flavor, but slightly weak × Butter flavor is weak <flavor derived from water phase ingredients>
○ Sufficient milk flavor is felt △ Milk flavor is felt but slightly weak × Milk flavor is weak

  As is clear from the results in Table 7, the compound margarine containing the oils and fats of the invention according to each claim of the present application has a unique flavor added to the oil phase part and the aqueous phase part, which are characteristics of the emulsified food, respectively. The taste of the ingredients with

(Flower paste)
[Example 14]
50 parts by weight of palm oil (IV52) and 50 parts by weight of fats and oils A were mixed to obtain a fat and oil composition. Soybean lecithin 0.2 parts by weight and stearic acid monoglyceride (Poem S-100 manufactured by Riken Vitamin Co., Ltd.) 0.2 parts by weight were dissolved in 18 parts by weight of the oil and fat composition to obtain an oil phase part.

  51.5 parts by weight of water, 15 parts by weight of granulated sugar, 5 parts by weight of egg yolk, 5 parts by weight of skim milk powder, 5 parts by weight of corn starch, and sucrose fatty acid ester (S-1570, manufactured by Mitsubishi Chemical Foods) 0 .1 part by weight was dissolved to obtain an aqueous phase part. The oil phase part and the aqueous phase part were mixed at 70 ° C., and stirred and mixed with a homomixer at 8000 rpm for 5 minutes to emulsify. Next, the mixture was heated in a boiling water bath for 5 minutes and then cooled to obtain a custard-flavored flour paste. The obtained flower paste had a good egg yolk-derived flavor and a moderate custard flavor.

[Comparative Example 18]
A custard-flavored flour paste was produced in the same manner as in Example 14 except that high oleic rapeseed oil was used in place of the fat A in Example 14. The obtained flower paste had a weak egg yolk flavor and no custard flavor was felt.

(dressing)
[Example 15]
22.4 parts by weight of water, 10 parts by weight of vinegar, 3.5 parts by weight of granulated sugar, 2.5 parts by weight of sodium chloride, 0.5 parts by weight of sodium glutamate, 0.5 parts by weight of lemon juice, 0.3 parts by weight of xanthan gum, And 0.2 part by weight of glycerin fatty acid ester (Sunsoft A-181E manufactured by Taiyo Kagaku Co., Ltd.) was dissolved to obtain an aqueous phase part. While stirring the aqueous phase with a homomixer, 60 parts by weight of fat A was added with 0.1 part by weight of a fragrance, and the mixture was stirred and mixed at 8000 rpm for 5 minutes to obtain a dressing. The evaluation results are shown in Table 8.

[Comparative Examples 19 and 20]
A dressing was obtained in the same manner as in Example 10 except that high oleic rapeseed oil was used in place of the fat A in Example 15 (Comparative Example 19) or the oil K was used (Comparative Example 20). The evaluation results are shown in Table 8.

(Dressing evaluation method)
The state when the obtained dressing was eaten as it was was evaluated according to the following criteria.
<Flavor derived from ingredients>
○ You can feel the flavor of lemon enough △ You can feel the flavor of lemon, but it is slightly weak × The flavor of lemon is weak <flavor effect>
○ Flavor flavor can be felt moderately △ Flavor flavor is felt but slightly weak × Flavor flavor is weak

  As is apparent from the results in Table 8, the dressing containing the fats and oils of the invention according to each claim of the present application enhances the flavoring flavor of the flavor while enhancing the taste of a specific raw material such as lemon juice. there were. On the other hand, in the dressing as in Comparative Example 19 using fats and oils that do not undergo hydrogenation reaction and Comparative Example 20 using transesterified oil, the flavor derived from the raw materials is not satisfactory, and the effect of flavor is also obtained. I couldn't.

Claims (6)

  It consists of partially hydrogenated fats and oils containing 2 to 10% by mass of trans acid. The content of monounsaturated fatty acids having 18 carbon atoms in total fatty acids is 40% by mass or more, and the content of saturated fatty acids having 18 carbon atoms is 15% by mass. % Or less, the content of polyunsaturated fatty acids containing 2 or more double bonds in the molecule is 20% by mass or less, and the monovalent number of 18 carbon atoms in the total mass (A) of monovalent unsaturated fatty acids having 18 carbon atoms. Fats and oils for emulsified foods prepared by adjusting the mass ratio (T / A) of the amount of trans acid (T) to 0.02 to 0.1.   2. The fat for emulsified food according to claim 1, wherein the total fatty acid contains 70% by mass or more of a fatty acid having 18 carbon atoms and 60% by mass or more of a monounsaturated fatty acid having 18 carbon atoms.   The SFC (solid fat content) in the emulsified food fat is 20 or less, the difference between the SFC of 5 ° C and the SFC of 20 ° C is 15 or less, and the melting point is 35 ° C or less. 2. Fats and oils for emulsified food according to 2.   One or more kinds selected from the group consisting of rapeseed oil, high oleic acid rapeseed oil, high oleic acid safflower oil, high oleic acid sunflower oil, palm oil and palm oil fractionated raw material for the above partially hydrogenated fats and oils It is fats and oils, The fats and oils for emulsified foods in any one of Claims 1-3.   The fat or oil for emulsified food according to any one of claims 1 to 4, wherein the partially hydrogenated fat or oil is a partially hydrogenated fat or oil that has been hydrogenated at 60 to 90 ° C for 20 minutes or more in the presence of a nickel catalyst.   The emulsified food which consists of margarine, fat spread, cream, dressing, or flour paste which contains the fats and oils for emulsified foods in any one of Claims 1-5 in 5-100 mass% in fats and oils components.