JP2013135629A - 油脂のクリーミング性向上剤およびそれを含有する油脂組成物 - Google Patents
油脂のクリーミング性向上剤およびそれを含有する油脂組成物 Download PDFInfo
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- JP2013135629A JP2013135629A JP2011287879A JP2011287879A JP2013135629A JP 2013135629 A JP2013135629 A JP 2013135629A JP 2011287879 A JP2011287879 A JP 2011287879A JP 2011287879 A JP2011287879 A JP 2011287879A JP 2013135629 A JP2013135629 A JP 2013135629A
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Abstract
【解決手段】グリセリン有機酸脂肪酸エステルおよび/またはソルビタン不飽和脂肪酸エステルを有効成分とすることを特徴とする油脂のクリーミング性向上剤、並びに該クリーミング性向上剤を含有することを特徴とする油脂組成物。
【選択図】なし
Description
(1)グリセリン有機酸脂肪酸エステルおよび/またはソルビタン不飽和脂肪酸エステルを有効成分とすることを特徴とする油脂のクリーミング性向上剤、
(2)前記(1)に記載のクリーミング性向上剤を含有することを特徴とする油脂組成物、からなっている。
本発明の油脂組成物は、クリーミング速度、吸水速度および吸卵速度が十分に向上したものであるため、パン・菓子類の生産効率を高めるために用いることができる。
ホイッパーを装着した卓上ミキサー(製品名:キッチンエイド・ミキサー;Kitchen Aid社製)を用いて、予め20℃に温調した油脂組成物400gを撹拌して起泡させる(速度数「6」;ミキサーのボールは20℃循環水冷却;室温25℃)。次いで、攪拌しながら、経時的にクリーム状のサンプルのクリーミング価を次式により求め、攪拌を開始してからクリーミング価が200および250に達するまでの時間を測定する。
ホイッパーを装着した卓上ミキサー(製品名:キッチンエイド・ミキサー;Kitchen Aid社製)を用いて、予め20℃に調温した油脂組成物400gを12分間撹拌して起泡させる(速度数「6」;ミキサーのボールは20℃循環水冷却;室温25℃)。次いで、攪拌を継続しながら、水300mLを一度に加え、水を加えてから水が完全に混和するまでに要する時間を測定する。
ホイッパーを装着した卓上ミキサー(製品名:キッチンエイド・ミキサー;Kitchen Aid社製)を用いて、予め20℃に調温した油脂組成物400gを12分間撹拌して起泡させる(速度数「6」;ミキサーのボールは20℃循環水冷却;室温25℃)。次いで、攪拌を継続しながら、全卵液300gを一度に加え、全卵液を加えてから全卵液が完全に混和するまでに要する時間を測定する。
(1)ショートニングの製造
精製パーム油(商品名:RPO;植田製油社製)4000gに表1に示す乳化剤計20gをクリーミング性改良剤としてそれぞれ加えて溶解し、約70℃に加温した。得られた混合物をマーガリンプロセッサー(POWER POINT INTERNATIONAL社製)に供給して急冷捏和した。次いで、この混合物を25℃で24時間テンパリング処理した後、10℃で18時間保存し、ショートニング2000g(試料No.1〜8)をそれぞれ得た。この内、試料No.1〜4は本発明に係る実施例であり、試料No.5〜8はそれらに対する比較例である。
撹拌機、温度計、ガス吹込管および水分離器を取り付けた1Lの四つ口フラスコに、ポリグリセリン(商品名:ポリグリセリン#750;平均重合度10;阪本薬品工業社製)162.4g、パルミチン酸とステアリン酸の混合脂肪酸(商品名:ステアリン酸65;ステアリン酸含量65%、パルミチン酸含量35%;ミヨシ油脂社製)308.0g、オレイン酸とリノール酸が主体の混合脂肪酸(商品名:ルナックO−V;オレイン酸含有量約79%;リノール酸含有量約11%;パルミチン酸含有量約6%;ステアリン酸含有量約2%;花王社製)249.6gおよびラウリン酸(商品名:ルナックL−50;花王社製)を仕込み、窒素ガス気流中、反応液の酸価が20以下になるまで240℃で約8時間エステル化反応を行い、さらに過剰な脂肪酸の除去を目的として窒素ガスを吹き込む処理を約2時間行った。得られた反応液を約180℃まで冷却し、その温度で約1時間放置した後、分離した未反応のポリグリセリンを含むポリオールを除去し、ポリグリセリン脂肪酸エステル(試作品)約740gを得た。
ホイッパーを装着した卓上ミキサー(製品名:キッチンエイド・ミキサー;Kitchen Aid社製)でショートニング(試料No.1〜8)各400gを撹拌して起泡させた(速度数「6」;ミキサーのボールは20℃循環水冷却;室温25℃)。次いで、攪拌を開始してから3分、6分、9分および12分の時点でのショートニングのクリーミング価を次式により求めた。これらクリーミング価に基づき、攪拌を開始してからクリーミング価(CV)が200および250に達するまでの時間(ホイップ時間)を算出した。
ホイッパーを装着した卓上ミキサー(製品名:キッチンエイド・ミキサー;Kitchen Aid社製)を用いて、予め20℃に調温した油脂組成物400gを12分間撹拌して起泡させた(速度数「6」;ミキサーのボールは20℃循環水冷却;室温25℃)。次いで、攪拌を継続しながら、水300mLを一度に加え、水を加えてから水が完全に混和するまでに要した時間(吸水時間)を測定した。なお、水を加えてから3分が経過しても完全に混和しない場合は測定を中止した。
ホイッパーを装着した卓上ミキサー(製品名:キッチンエイド・ミキサー;Kitchen Aid社製)を用いて、予め20℃に調温した油脂組成物400gを12分間撹拌して起泡させた(速度数「6」;ミキサーのボールは20℃循環水冷却;室温25℃)。次いで、攪拌を継続しながら、全卵液300gを一度に加え、全卵液を加えてから全卵液が完全に混和するまでに要した時間(吸卵時間)を測定した。なお、全卵液を加えてから3分が経過しても完全に混和しない場合は測定を中止した。
上記(2)〜(4)の評価について結果を表2に示す。
Claims (2)
- グリセリン有機酸脂肪酸エステルおよび/またはソルビタン不飽和脂肪酸エステルを有効成分とすることを特徴とする油脂のクリーミング性向上剤。
- 請求項1に記載のクリーミング性向上剤を含有することを特徴とする油脂組成物。
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JP2019149988A (ja) * | 2018-03-05 | 2019-09-12 | 日油株式会社 | バタークリーム用油中水型乳化油脂組成物 |
JP2019193610A (ja) * | 2018-04-27 | 2019-11-07 | 株式会社カネカ | 新規ロールインマーガリン製法 |
WO2020022490A1 (ja) * | 2018-07-27 | 2020-01-30 | 株式会社カネカ | ロールインマーガリン、その製造方法、及び層状食品 |
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JP2019149988A (ja) * | 2018-03-05 | 2019-09-12 | 日油株式会社 | バタークリーム用油中水型乳化油脂組成物 |
JP7098963B2 (ja) | 2018-03-05 | 2022-07-12 | 日油株式会社 | バタークリーム用油中水型乳化油脂組成物 |
JP2019193610A (ja) * | 2018-04-27 | 2019-11-07 | 株式会社カネカ | 新規ロールインマーガリン製法 |
JP7116615B2 (ja) | 2018-04-27 | 2022-08-10 | 株式会社カネカ | 新規ロールインマーガリン製法 |
WO2020022490A1 (ja) * | 2018-07-27 | 2020-01-30 | 株式会社カネカ | ロールインマーガリン、その製造方法、及び層状食品 |
JPWO2020022490A1 (ja) * | 2018-07-27 | 2021-08-02 | 株式会社カネカ | ロールインマーガリン、その製造方法、及び層状食品 |
JP7360388B2 (ja) | 2018-07-27 | 2023-10-12 | 株式会社カネカ | ロールインマーガリンの製造方法 |
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