JP2015006130A - Acidic oil-in-water type emulsified oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic oil-in-water type emulsified oil and fat composition (such as a mayonnaise and a dressing) capable of maintaining properties as a mayonnaise without causing demulsification even if frozen to -28°C or lower at low cost.SOLUTION: There is provided an acidic oil-in-water type emulsified oil and fat composition having an oil and fat content of 25 to 80 wt.%, which contains 30 to 100 wt.% of liquid oils and fats derived from palm oil containing 10 to 30 wt.% of glycerides obtained by using a palm-based oil and fat as a main raw material and in which the SU2/UUU weight ratio is 1.9 or less, the SSS content is 2 wt.% or less and palmitic acid is linked at the 2-position in the total oil and fat of the acid oil-in-water type emulsified oil and fat composition.

Description

  The present invention relates to an acidic oil-in-water emulsified fat composition including mayonnaise and dressings.

  Acidic oil-in-water emulsified oils and fat compositions such as mayonnaise and dressings have been used for various food applications. In particular, when they are used in frozen foods, emulsification breakage occurs during frozen storage and thawing, oil separation becomes remarkable, appearance, mouth melting, and texture are remarkably deteriorated and commercial value is impaired.

  For example, Patent Document 1 is excellent in emulsification stability and heat-resistant shape retention, comprising a combination of a fat and oil containing 20 to 100% by weight of a palm oil low melting point fraction having an iodine value of 61 or more and a thermocoagulable protein. Mayonnaise-like food is disclosed. However, when conventional acidic oil-in-water emulsions (mayonnaise and mayonnaise-like emulsions) are frozen to near -28 ° C, there has been a problem that emulsion breakage occurs due to crystal growth of fats and oils.

  Further, triglyceride in which palmitic acid is bonded to the 2-position (β-position) is known to exhibit much higher absorbability than triglyceride in which palmitic acid is bonded to the α-position (Patent Document 2). However, although the solid fat and the liquid fat that are filtered when producing liquid oil using palm oil as a raw material are mostly palmitic acid as a constituent fatty acid, most of them are bonded to positions 1 and 3, It does not show high absorbency.

JP 63-59867 A Japanese Patent Laid-Open No. 6-70786

  In view of the problems in the conventional acidic oil-in-water emulsified oil / fat composition as described above, the present invention can maintain the properties as mayonnaise without causing emulsion breakage even when frozen to −28 ° C. or lower. An object is to provide an oil-in-water emulsified oil / fat composition (mayonnaise, dressings, etc.) at a low cost.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have used palm-based fats and oils as a main raw material and an SU2 / UUU weight ratio of 1.9 as fats and oils used in acidic oil-in-water emulsified fats and oils compositions. By using liquid oil with SSS content of 2% by weight or less, emulsion breakdown does not occur even when frozen to -28 ° C or lower, oil separation does not occur when thawed, and the properties of mayonnaise are maintained. It has been found that an acidic oil-in-water emulsified oil and fat composition that can be obtained can be obtained, and the present invention has been completed.

  That is, the first of the present invention is an acidic oil-in-water emulsified oil / fat composition having an oil / fat content of 25 to 80% by weight, comprising palm oil / fat as a main raw material, and a SU2 / UUU weight ratio of 1.9 or less and SSS. 30% to 100% by weight of the total oil / fat of the oil-in-water emulsified oil / fat composition containing palm oil-derived liquid oil / fat containing 2% by weight or less and containing 10-30% by weight of glyceride having palmitic acid bonded to the 2-position The present invention relates to an acidic oil-in-water emulsified fat composition. A preferred embodiment relates to the acidic oil-in-water emulsified oil / fat composition as described above, wherein a cloud point of the palm oil-derived liquid oil / fat is 0 to -12 ° C. Further, a preferred embodiment relates to the acidic oil-in-water emulsified oil / fat composition as described above, comprising an egg liquid treated with at least one enzyme selected from the group consisting of protease, lipase, and phospholipase. Further, a preferred embodiment is the acidic oil-in-water emulsification as described above, comprising a polyglycerin fatty acid ester in which a saturated fatty acid having 8 to 22 carbon atoms is 95% or more of the total fatty acid amount and an HLB is 5 or less as a constituent fatty acid. The present invention relates to an oil and fat composition.

  According to the present invention, by preparing an acidic oil-in-water emulsified oil / fat composition such as mayonnaise using a liquid oil / fat derived from palm oil having high liquidity, even when frozen to −28 ° C. or lower, emulsion breakage does not occur. It is possible to provide a freeze-resistant acidic oil-in-water emulsified oil / fat composition that does not cause oil separation when thawed. Furthermore, since the palm oil-derived liquid oil contains a large amount of glyceride having palmitic acid bonded to the 2-position, it can provide an acidic oil-in-water emulsified oil / fat composition such as mayonnaise having high oil absorption. .

  The acidic oil-in-water emulsified oil / fat composition according to the present invention is an acidic oil-in-water emulsified oil / fat composition having a specific amount of oil / fat, comprising palm oil / fat as a main raw material, and the SU2 / UUU weight ratio is below a specific value and SSS content is below a specific amount, and contains a specific amount of palm oil-derived liquid oil containing a specific amount of glyceride bound with palmitic acid at the 2nd position in the entire oil or fat of an acidic oil-in-water emulsified oil composition. .

  The oil / fat content in the acidic oil-in-water emulsified oil / fat composition of the present invention is preferably 25 to 80% by weight, more preferably 35 to 65% by weight, and still more preferably 40 to 60% by weight. If the fat content is less than 25% by weight, the viscosity and flavor tend to decrease, and if it exceeds 80% by weight, the emulsification stability during refrigeration and freezing tends to decrease.

  Examples of the acidic oil-in-water emulsified oil and fat composition of the present invention include mayonnaise and dressings mainly made of egg liquid, edible oil and fat, vinegar and the like. Usually, mayonnaise and dressings have a pH of 7.0 or less, and in order to improve sanitary preservation, a pH of 5.0 or less is preferable, and a pH of 4.5 or less is more preferable. The oil phase mainly contains fats and oils, and may contain coloring agents and the like. The aqueous phase mainly contains egg liquid, vinegar, and water, and may further contain a thickener such as starch, a protein such as sodium caseinate, and a flavoring agent such as salt.

  The acidic oil-in-water emulsified fat composition of the present invention can contain an emulsifier. Examples of the emulsifier include monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan ester, soybean lecithin, egg yolk lecithin, and saponin, and at least one selected from these groups can be used. it can. Among the emulsifiers, a polyglycerin fatty acid ester is preferable for enhancing the refrigeration resistance, and a polyvalent fatty acid having a saturated fatty acid having 8 to 22 carbon atoms as a constituent fatty acid is 95% or more of the total fatty acid amount and having an HLB of 5 or less. Glycerin fatty acid ester is more preferable. When the saturated fatty acid having 8 to 22 carbon atoms is 95% or more of the total fatty acid amount among the constituent fatty acids in the polyglycerin fatty acid ester, the effect of preventing oil separation during cold thawing is high. Further, when the HLB of the polyglycerin fatty acid ester is 5 or less, the emulsification of the acidic oil-in-water emulsified oil / fat composition at the time of cold thawing is stabilized, and the effect of improving the freezing resistance is easily obtained. The addition amount of the polyglycerin fatty acid ester is preferably 0.05 to 5% by weight, more preferably 0.1 to 3% by weight, and still more preferably 0.8% in the entire acidic oil-in-water emulsified oil / fat composition. 2 to 1% by weight. When the addition amount of the polyglycerin fatty acid ester is less than 0.05% by weight, it may be difficult to obtain the effect of improving the freezing resistance due to the addition. Moreover, when there is more addition amount of polyglyceryl fatty acid ester than 5 weight%, flavor may worsen and a mouth melt | dissolution may also worsen.

  The vinegar that can be used in the acidic oil-in-water emulsified oil / fat composition of the present invention is not particularly limited including raw materials, and examples thereof include grain vinegar made from rice and wheat, fruit vinegar made from apples, grapes, and the like. be able to.

  The egg liquid used in the acidic oil-in-water emulsified oil / fat composition of the present invention refers to an egg yolk and / or whole egg optionally added with egg white, and the form may be either liquid or powder. You may contain saccharides, such as sucrose, salt, etc. The egg solution is preferably an enzyme-treated enzyme, and at least one selected from the group consisting of protease, lipase and phospholipase is more preferable, phospholipase A is more preferable, and phospholipase A is used as the enzyme to enhance freezing tolerance. Is particularly preferred. The enzyme treatment method may be a general method. Specifically, the enzyme addition ratio is 0.002 to 0.5 parts by weight with respect to 100 parts by weight of the egg, and 1 to 50 at 25 to 65 ° C. By performing the reaction for about an hour, an enzyme-treated egg solution can be obtained. There is no restriction | limiting in particular about a decomposition rate, What is necessary is just to set the amount of enzymes and reaction temperature as needed.

  As addition amount of the said egg liquid, 0.5-30 weight% is preferable in the whole acidic oil-in-water type emulsified oil-fat composition. If the added amount of the egg liquid is less than 0.5% by weight, emulsification during preparation of the acidic oil-in-water emulsified oil / fat composition may be difficult. Moreover, when the addition amount of egg liquid exceeds 30 weight%, the target freezing tolerance may be difficult to be obtained.

  Thickeners that can be used in the acidic oil-in-water emulsified oil and fat composition of the present invention include xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, gellan gum, curdlan, pullulan, sodium alginate, κ-carrageenan, λ- Examples thereof include gums such as carrageenan and iota-carrageenan, and gelatin. Among these groups, at least one kind can be used. Among them, pectin, gelatin and guar gum are preferably used.

  In the acidic oil-in-water emulsified oil / fat composition of the present invention, various taste materials, particularly preferably a water-soluble taste material can be preferably used. Specific flavoring materials include, for example, sugars such as sugar, starch syrup, glucose fructose liquid sugar, sorbitol, trehalose, and other fruit juices such as salt, soy sauce, Worcester sauce, tonkatsu sauce, ketchup, lemon, kabosu, citron, apple and orange. And solid foods such as pickles, corn, and onions.

  Next, the palm oil origin liquid fat used for an oil phase with the acidic oil-in-water type emulsified fat composition of this invention is demonstrated.

The fatty acid composition of triglyceride in the present invention is abbreviated as follows.
S: saturated fatty acid, U: unsaturated fatty acid SSS: trisaturated fatty acid glyceride SU2: monosaturated fatty acid diunsaturated fatty acid glyceride S2U: disaturated fatty acid monounsaturated fatty acid glyceride UUU: triunsaturated fatty acid glyceride

In the present invention, the method for measuring each triglyceride content is as follows.
<Measurement of each triglyceride content in fats and oils>
Each triglyceride content in fats and oils was measured based on AOCS Official Method Ce 5c-93 using HPLC, and calculated from the retention time and area ratio of each peak. The analysis conditions are described below.
Eluent: Acetonitrile: Acetone (70:30, volume ratio)
Flow rate: 0.9 ml / min Column: ODS
Column temperature: 36 ° C
Detector: Differential refractometer

Furthermore, in the present invention, the method for measuring the fatty acid composition in the fat is as follows.
<Measurement of fatty acid composition in fats and oils>
The fatty acid composition in the oil and fat can be measured by the FID constant temperature gas chromatograph method. The FID constant temperature gas chromatograph method is a method described in “2.4.2.1 Fatty acid composition” of “Standard oil analysis test method” (issue year: 1996) edited by Japan Oil Chemistry Association.

  The palm oil-derived liquid fat used in the present invention is palm-based fat, preferably palm-based fat having an iodine value of 55 or more as a main raw material, has a specific fatty acid composition, and has low liquidity and high oxidation stability. Liquid oil. The palm oil and fat is not particularly limited as long as it is derived from palm oil, and examples include palm refined oil, unrefined crude oil, fractionated oil such as palm olein obtained by one or more fractionation, and the like. .

  The palm oil-derived liquid fat used in the present invention can be produced by direct transesterification of palm fat.

  The saturated fatty acid content in the total constituent fatty acids of the palm oil used as a raw material is preferably 70% by weight or less, more preferably 3 to 70% by weight, still more preferably 3 to 52% by weight, particularly preferably 30 to 30%. 52% by weight. If the saturated fatty acid content is more than 70% by weight, there will be too many hard parts during direct transesterification, and it will be difficult to obtain crystals with good separability, and liquid oil with high liquidity can be obtained in high yield. It can be difficult. However, if the saturated fatty acid content is less than 3% by weight, the raw material becomes expensive, and the resulting fats and oils are also expensive, which may increase the cost too much. A preferred embodiment of palm oil is palm olein. The said palm olein in this invention refers to the thing obtained by isolate | separating the fats and oils extract | collected from the pulp of palm, and an iodine number is 55 or more.

  When manufacturing the palm oil origin liquid fat used by this invention, in addition to palm type fats and oils, you may further use fats and oils other than palm type fats and oils as raw material fats and oils. However, in order to further enjoy the effects of the present invention, the content of fats and oils other than palm-based fats and oils is preferably 50% by weight or less, more preferably 30% by weight or less, and still more preferably 10% by weight or less in the total raw material fats and oils. Most preferably, it is 0% by weight. If the content of fats and oils other than palm-based fats and oils is more than 50% by weight, the raw material becomes expensive and the obtained fats and oils are also expensive, so that the cost may increase too much.

  As fats and oils other than the palm-based fats and oils used for the palm oil-derived liquid fats and oils, the SU2 / UUU weight ratio in the finally obtained liquid fats and oils is 1.9 or less, more preferably 1.1 or less, and the SSS content is 2 weights. If it is edible oil and fat used as% or less, there will be no limitation in particular. Examples of such oils are soybean oil, rapeseed oil, sunflower oil, high oleic rapeseed oil, high oleic sunflower oil, olive oil, sesame oil, canola oil, cottonseed oil, rice bran oil, safflower oil, palm oil, palm kernel Examples include oil, shea oil, monkey fat, lippe fat, cacao butter, beef tallow, lard, milk fat, fractionated fats of these fats, hardened oil, and transesterified oil. Among these, soybean oil, rapeseed oil, high oleic rapeseed oil, high oleic sunflower oil and the like having a saturated fatty acid content in the total constituent fatty acids lower than 20% by weight are preferable because the effects of the present invention are easily exhibited.

  The saturated fatty acid content in the total constituent fatty acids of the fats and oils other than the palm-based fats and oils is preferably 70% by weight or less, more preferably 3 to 70% by weight, for the same reason as described for the palm-based fats and oils. More preferably, it is 3 to 52% by weight.

  Since the palm oil-derived liquid fat used in the present invention has higher emulsification stability during refrigeration and freezing as the liquidity is higher, the triglyceride composition of the liquid fat has a SU2 / UUU weight ratio of 1.9 or less. Less than .3, more preferably 1.1 or less. The SU2 / UUU weight ratio is preferably 1.0 or less, more preferably 0.95 or less, 0.9 or less, 0.8 or less, 0.7 or less, Hereinafter, the smaller the value, 0.5 or less, the more preferable. On the other hand, in view of ease of production and oxidation stability, the lower limit of the SU2 / UUU weight ratio is preferably 0.5 or more, more preferably 0.6 or more, still more preferably 0.65 or more, and 7 or more is particularly preferable. In consideration of the balance between liquidity and ease of production, the SU2 / UUU weight ratio is preferably in the range of 1.1 to 0.5, more preferably 1.0 to 0.6, and 0.95 to 0. .65 is more preferable, and 0.9 to 0.7 is most preferable.

  Moreover, it is preferable to reduce the SSS content in the oil and fat as much as possible, and the SSS content of the liquid oil and fat is preferably 2% by weight or less, more preferably 0.5% by weight or less, and 0.3% by weight or less. More preferably, it is more preferably 0.1% by weight or less, particularly preferably 0.05% by weight or less, and most preferably 0.03% by weight or less. If the SSS content of the liquid fat exceeds 2% by weight, it may not be used as a substitute for a commonly used liquid oil.

  Furthermore, in order to maintain the liquid property of the liquid fat, the S2U content is preferably 0.5 to 10% by weight in the entire liquid fat. The S2U content is more preferably 1.0 to 10.0% by weight, still more preferably 2.0 to 9.5% by weight, particularly preferably 3.0 to 9.0% by weight, and 4.0 to 8.%. 5% by weight is most preferred. For the same reason as above, the UUU content is preferably 12% by weight or more, more preferably 25% by weight or more, further preferably 35% by weight or more, and 40% by weight or more. Is most preferred.

  The palm oil-derived liquid fat used in the present invention is a glyceride in which palmitic acid is bonded to the 2-position (β-position) in consideration of the fact that crystals generated during refrigeration and freezing are finer, making emulsion breakage difficult, and absorbency. The more the content of, the better. The reason for this is that in the palm oil-derived liquid fat used in the present invention, POP (1,3-dipalmitoyl-2-oleoylglycerin) is present when the content of glyceride having palmitic acid bonded to the 2-position (β-position) is high. This is because the glyceride is low in the structure and the symmetry of the glyceride is low, so that it is difficult to form a coarse crystal and the absorbency is considered high. Considering the liquidity, it is preferably 10 to 30% by weight, more preferably 13 to 30% by weight, still more preferably 16 to 30% by weight, particularly preferably 16 to 25% by weight, and most preferably 16 to 20% by weight.

  The polyunsaturated fatty acid content in the palm oil-derived liquid fat used in the present invention is preferably as low as possible from the viewpoint of oxidation stability, and is preferably 22% by weight or less, more preferably 21% by weight or less, and more preferably 20% by weight or less. It is preferably 19% by weight or less, particularly preferably 18% by weight or less, and most preferably 17% by weight or less. In order to reduce the amount of polyunsaturated fatty acids, the timing for stopping the direct transesterification reaction may be advanced or the fractionation temperature may be increased.

  The cloud point of the palm oil-derived liquid fat used in the present invention is not particularly problematic as long as it satisfies the liquid fat composition, but from the viewpoint of liquidity, 0 to -12 ° C is preferable, and -2 ° C to- 12 ° C. is more preferable, −2.5 ° C. to −12 ° C. is more preferable, 0 to −10 ° C. is more preferable, and 0 to −9 ° C. is still more preferable from the viewpoint of ease of manufacture and oxidation stability.

  In addition, the palm oil-derived liquid fat used in the present invention has a CDM value of 5 hours or more, more preferably 6 hours or more, and still more preferably 8 hours or more (CDM: Conductometric Determination Method, “Standard Fat Analysis Method”. 2.5.1.2-1996 CDM test "). The palm oil-derived liquid fat used in the present invention has a high CDM value and excellent oxidation stability as described above.

  There are two methods for producing the palm oil-derived liquid fat used in the present invention. The first production method is characterized in that the direct transesterification reaction is stopped in order to obtain a composition in which crystals with high separability are likely to be generated during crystallization. In addition, the second production method is characterized in that crystals having good separability are produced during the direct transesterification reaction, and thereafter fractionation is performed without dissolving all the crystals.

  In the first production method, the raw oil and fat is used, and as the SSS / S2U in the fat and oil increases, crystals with high separability are more likely to be generated and the separation efficiency increases, so that the SSS / S2U becomes 0.5 or more. The direct transesterification reaction is performed until the reaction is stopped, and then the hard part is separated and removed. SSS / S2U in the oil / fat is preferably as high as 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, 1.75 or more, and SSS / S2U in the oil / fat becomes 2.0 or more. It is most preferable to carry out the direct transesterification reaction. In a preferred embodiment, the direct transesterification reaction using palm-based fats and oils having a saturated fatty acid content of 70% by weight or less in the whole constituent fatty acids as a main raw material, and at least 31% by weight of the SSS content in the oil / fat composition during the reaction. Without exceeding, it is preferable to carry out until the S2U content becomes 14% by weight or less and the reaction is stopped, and then fractionated. If the above is satisfied, any number of direct transesterification reactions may be performed. However, considering the cost, it is preferable to stop the transesterification immediately if the above is satisfied.

  In the second production method, the above-described raw material fats and oils are used, a direct transesterification reaction is performed while flowing the fats and oils by applying force from the outside, and then the solid fat content is separated without making it 1% or less. . In a preferred embodiment, the direct transesterification reaction is performed until the SSS / S2U in the fat becomes 0.5 or more. SSS / S2U in the oil / fat is preferably as high as 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, 1.75 or more, and SSS / S2U in the oil / fat becomes 2.0 or more. It is most preferable to carry out the direct transesterification reaction. Moreover, it is more preferable that the SSS content in the oil and fat composition during the direct transesterification reaction does not exceed 31% by weight, and it is even more preferable that the S2U content be 14% by weight or less.

  In order to apply the force from the outside to flow the oil and fat, various methods such as stirring, passing the oil and fat through a reaction tube or the like with an external pressure such as a pump, or dropping naturally from a high place can be adopted. Specifically, in order to stir, the oils and fats to be reacted are fluidized by using an apparatus such as a tank or a pin machine having a stirring blade. In order to pass fats and oils through a reaction tube or the like with an external pressure such as a pump, the fats and oils to be reacted can be flowed by means such as a static mixer. If direct transesterification is performed without applying external force such as stirring at the start of the reaction or in the middle of the reaction without causing the oil or oil to flow, crystals with poor separability will be produced, and the oil or fat during the reaction will be solid. And separation may be difficult.

  In the second production method in which a direct transesterification reaction is performed by applying a force from the outside to cause the oil to flow, in order to further improve the liquidity, crystallization is performed after the direct transesterification reaction and before the fractionation treatment. In order to increase the yield, it is preferable to raise the temperature. However, when only raising the temperature without crystallization, the liquidity may be lowered. The condition for raising the temperature is to prevent the solid fat content from becoming 1% by weight or less. If the temperature is raised until the solid fat content is 1% by weight or less, the heating cost increases, and the effect as a seed crystal may be lost when crystallization is performed. The crystallization rate is preferably 0.01 ° C / min to 5 ° C / min, more preferably 0.1 ° C / min to 2 ° C / min. If the crystallization rate is out of the above range, the separation of the generated crystals may be poor.

  The direct transesterification reaction in the present invention is a reaction in which transesterification is carried out while generating fat crystals under a catalyst having transesterification ability. The direct transesterification method in the present invention may be either a batch type or a continuous type. Furthermore, the direct transesterification reaction may be cyclic. As the cyclic direct transesterification reaction, for example, SSS and SS (diglyceride composed of two saturated fatty acids) precipitated in the palm oil and fat deposited in the raw material oil tank A adjusted to a specific temperature are precipitated, and the supernatant liquid is obtained. Is continuously transferred to the transesterification apparatus B (1), and in the transesterification apparatus B, the transferred supernatant is transesterified at the optimum temperature of the lipase and then transferred again to the feed oil tank A. By repeating the step (2), the direct transesterification reaction is performed until the SSS / S2U in the fats and oils in the raw material oil tank A becomes 0.5 or more. More preferably, the SSS / S2U in the fat is 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, 1.75 or more, most preferably, the SSS / S2U in the fat is 2 Direct transesterification reaction is carried out until it becomes 0 or more. More preferably, the direct transesterification reaction is performed until the S2U content is 14% by weight or less without the SSS content in the fat or oil exceeding 31% by weight. Then, the fats and oils in the raw material tank A are classified into liquid fats and oils (soft part) and solid fats (hard part).

  The catalyst used for the direct transesterification reaction is not particularly limited, and any catalyst such as a chemical catalyst or an enzyme catalyst may be used as long as it has transesterification ability. Among the chemical catalysts, potassium sodium alloy is preferable because of its high activity at low temperatures, and sodium methylate is more preferable because of economy and ease of handling. The amount of the chemical catalyst used is not particularly limited, and may be an amount used in ordinary transesterification, but is preferably 0.01 to 1 part by weight with respect to 100 parts by weight of the reaction fat and oil from the viewpoint of reaction efficiency and economy. . Sodium methylate is preferably 0.05 to 0.5 parts by weight, preferably 0.1 to 0.3 parts by weight with respect to 100 parts by weight of reaction oils and fats from the viewpoint of reaction efficiency and fractionation efficiency, and yield of liquid oils and fats. Part by weight is more preferred.

  The enzyme catalyst is not particularly limited as long as it is a lipase having transesterification ability, and may be a random transesterase having no positional specificity or a transesterase having 1,3-position specificity. However, depending on the desired amount of palmitic acid at the 2-position, it is preferable to use a random transesterification reaction or a regiospecific transesterification reaction. The amount of the enzyme catalyst used is not particularly limited as long as the transesterification reaction proceeds, but is preferably 0.5 parts by weight to 20 parts by weight with respect to 100 parts by weight of the reaction fat and oil from the viewpoint of reaction efficiency and economy.

  In the present invention, the direct transesterification reaction temperature is not particularly limited as long as it is a temperature at which the high melting point glyceride is crystallized, but the temperature at which the catalytic activity is highest is preferable in order to carry out the reaction efficiently at the start of the reaction. Specifically, when using sodium methylate, 50 to 120 ° C is preferable, and when using potassium sodium alloy, 25 to 270 ° C is preferable. Moreover, when using an enzyme catalyst, 50 to 70 degreeC is preferable. Moreover, when using a chemical catalyst, it is preferable to make direct transesterification reaction temperature into 0-40 degreeC, and it is more preferable to set it as 10-40 degreeC 5 to 20 minutes after the reaction start. When using an enzyme catalyst, the direct transesterification reaction temperature is preferably 0 ° C. to 40 ° C., more preferably 10 ° C. to 40 ° C. 1 to 18 hours after the start of the reaction. In the present invention, the final reaction temperature is the direct transesterification reaction temperature.

  In the direct transesterification reaction, in the case of stirring, it is preferable to perform stirring at a speed of 1000 rpm or less, more preferably 600 rpm or less, more preferably from the viewpoint of imparting fluidity to fats and oils and producing excellent separable crystals. Preferably it is 300-1 rpm.

  From the viewpoint of fractionation efficiency, the final amount of crystals after the direct transesterification is preferably 3% to 60% by weight, more preferably 5% to 40% by weight, based on the total reaction fat. The amount of crystals may be controlled by the reaction time, and the direct transesterification reaction at 0 to 40 ° C., preferably 10 to 40 ° C. is used for 1 to 48 hours when a chemical catalyst is used, and when an enzyme catalyst is used. Is preferably performed for 3 to 120 hours.

  The method for stopping the direct transesterification reaction is not particularly limited as long as the reaction is stopped, but if it is a chemical catalyst, water or citric acid can be added, and it is acidic from the viewpoint of preventing deterioration of the equipment during fractionation. It is preferable to stop neutralization with the substance. The addition amount of the terminator is preferably 0.1 part by weight to 5 parts by weight and more preferably 0.2 part by weight to 1 part by weight with respect to 100 parts by weight of the reaction fat and oil from the viewpoint of fractionation efficiency. When the amount is more than 5 parts by weight, the filtration efficiency at the time of fractionation may be deteriorated, and the yield of liquid oil may be reduced. On the other hand, when the addition amount of the terminator is less than 0.1 parts by weight, the color tone may deteriorate or the reaction may not stop.

  The timing for stopping the direct transesterification reaction is preferably from the viewpoint of the yield of the liquid oil and fat after the reaction until the SSS content in the oil and fat composition during the reaction is 31 wt% or less and the S2U content is 14 wt% or less. . More preferably, from the viewpoint of the liquid property of the liquid fat, it is preferable that the reaction is performed until the SU2 / UUU (weight ratio) is 1.9 or less, and further 1.1 or less.

  On the other hand, as the direct transesterification reaction is continued, the SSS content in the oil and fat during the reaction increases, so that the solid fat increases in the reaction system and it becomes difficult to separate. Therefore, from the viewpoint of fractionation efficiency, it is preferable to stop the reaction without the SSS content in the fats and oils during the reaction exceeding 50% by weight, and it is more preferable to stop the reaction without the SSS content exceeding 31% by weight. Preferably, the reaction is further stopped when the SSS content is between 1 wt% and 31 wt%, more preferably 1 wt% to 25 wt%, particularly preferably 1 to 20 wt%, and 1 wt% to 15 wt%. % Is most preferred.

  Further, the S2U content in the fat during the reaction decreases as the direct transesterification reaction continues, and from the viewpoint of the liquidity of the liquid fat obtained by fractionation after the reaction, the S2U content in the fat during the reaction is 14 wt. It is preferable to stop after reacting until it becomes less than 10%, more preferably until 10% by weight or less, still more preferably until 7% by weight or less, and most preferably until 5% by weight or less.

  The method of fractionating the liquid oil after the direct transesterification may be solvent fractionation or dry fractionation. However, since solvent fractionation requires equipment costs and running costs due to the use of the solvent, dry fractionation without using a solvent is preferable. When using a solvent, hexane, acetone or the like can be used. The fractionation temperature in the dry fractionation is preferably 0 to 45 ° C., preferably 30 ° C. or less, more preferably 20 ° C. or less, and even more preferably 10 ° C. or less in order to obtain higher liquidity. 0 to 10 ° C. is most preferable.

  In the acidic oil-in-water emulsified oil / fat composition of the present invention, the above-described palm oil-derived liquid oil / fat is contained in an amount of 30 to 100% by weight in the whole oil / fat. If the content of the palm oil-derived liquid fat is less than 30% by weight, the intended freezing resistance may not be obtained.

  Oils and fats other than the palm oil-derived liquid oil and fat are not particularly limited as long as they are edible, and vegetable oils, animal oils, edible refined processed oils and the like can be used. Specifically, linseed oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, pepper oil , Kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa butter, shea fat, borneo fat and other vegetable oils, fish oil, Animal fats and oils such as whale oil, beef tallow, pork fat, milk fat, sheep fat, etc., and those obtained by transesterification using these fats and oils, as well as hardened oil, fractionated oil, mixed oil, and at least selected from the group of these fats and oils One type can be used.

  There is no limitation in particular as a manufacturing method of the acidic oil-in-water type emulsified oil-fat composition of this invention except using the above-mentioned palm oil origin liquid oil in an oil phase, The following method is mentioned. That is, flavoring materials such as egg liquid, vinegar, thickener, vinegar, salt, and sugar are mixed and stirred to obtain an aqueous phase. Preliminary emulsification is carried out with a homomixer or the like while adding fats and oils containing the palm oil-derived liquid fat and oils, and then final emulsification is carried out using a colloid mill or the like.

  The acidic oil-in-water emulsified oil / fat composition according to the present invention as described above does not cause emulsion breakage even when frozen to −28 ° C. or lower, and does not cause oil separation when thawed. After freezing, the particle size of the oil droplets when thawed at room temperature is 50 μm or less.

  The acidic oil-in-water emulsified oil / fat composition of the present invention can be used as it is or mixed with other foods, and can be used for wrapping, topping, filling or coating for various foods. Examples of foods that can be used include baked bread, panini, waffles, sandwiches, salads, prepared dishes, hamburgers, meatballs, hanpen, chikuwa, fried foods, fried okonomiyaki, takoyaki, pizza, and grilled meat. However, it is not particularly limited to these. Among the foods described above, the acidic oil-in-water emulsified oil / fat composition of the present invention can be used for baking pans, hamburgers, and takoyaki.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

<Measurement of fatty acid composition>
The fatty acid composition in fats and oils was measured by the method described above.

<Measurement of each triglyceride content in fats and oils>
Each triglyceride content in fats and oils was measured by the method described above.

<Measurement of glyceride content with palmitic acid at the 2-position>
A mixture of 7.5 g of fat and oil to be analyzed and 22.5 g of ethanol, 1.2 g of Novozyme 435 (manufactured by Novozymes Japan) was added and reacted at 30 ° C. for 4 hours. The reaction solution was concentrated and then subjected to silica gel column chromatography ( Model number: Silica gel 60 (0.063-0.200 mm) for column chromatography, manufactured by Merck Co., Ltd., separated into triglyceride, diglyceride, and monoglyceride components to remove unreacted triglyceride and diglyceride components, and monoglyceride component Was recovered. 0.05 g of the monoglyceride is dissolved in 5 ml of isooctane, 1 ml of 0.2 mol / L sodium methylate / methanol solution is added and reacted at 70 ° C. for 15 minutes to make methyl ester, and after neutralizing the reaction solution with acetic acid, an appropriate amount The glyceride content having palmitic acid at the second position was determined based on the retention time and peak area area of the organic phase by gas chromatography (model number: 6890N, manufactured by Agilent).

<Cloud point>
It was carried out in accordance with the standard fat and oil analysis test method “2.2.7-1996 Cloud point”.

<CDM test (oxidation stability)>
The CDM value was measured according to the standard fat and oil analysis test method “2.5.1.2-1996 CDM test”.

<Iodine number>
The measurement was carried out according to the standard fat and oil analysis test method “3.3.3-1996 iodine value (Wiis-cyclohexane method)”.

(Production Example 1: Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered and the direct transesterification reaction was performed at 30 ° C. for about 8 hours. After confirming that the SSS content and the S2U content were 18% by weight and 13.5% by weight, respectively, the reaction was terminated. The reaction was stopped by adding 50 parts by weight of water as an agent. Thereafter, all the crystals were dissolved by heating, warm water at 70 ° C. was added, and the mixture was allowed to stand to separate the oil layer and the water layer, followed by warm water washing for draining and separating. After repeated washing with warm water until the pH of the separated aqueous layer is 8 or less, the oil in the oil layer is heated to 90 ° C., vacuum dewatered, 2 parts by weight of white clay is added, stirred for 20 minutes, and then filtered. Decolorization was performed except for the white clay. The temperature after decolorization is reduced to 1 ° C / min (set value) up to 40 ° C, decreased from 40 ° C to 0.2 ° C / min (set value), and when 10 ° C is reached, the temperature is maintained and measured from the start of temperature decrease. Crystallization continued until 24 hours. After the crystallization, 3200 parts by weight (yield: 64%) of liquid oil with a SU2 / UUU (weight ratio) of 1.1 in the triglyceride composition is obtained by filtration using a filter press (pressurized to 3 MPa). It was.

(Production Example 2: Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 57) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. The temperature was lowered and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours. After confirming that the SSS content and the S2U content were 27% by weight and 11.6% by weight, respectively, the reaction was stopped. The reaction was stopped by adding 50 parts by weight of water as an agent. Thereafter, in the same manner as in Production Example 1, 2700 parts by weight (yield: 54%) of liquid oil having a SU2 / UUU (weight ratio) of 1.1 in the triglyceride composition was obtained.

(Production Example 3; Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, followed by further reaction at 25 ° C. for about 24 hours. After confirming that the amount became 5% by weight, the reaction was stopped by adding 50 parts by weight of water as a reaction terminator. Thereafter, in the same manner as in Production Example 1, 3100 parts by weight (yield: 62%) of liquid oil having a SU2 / UUU (weight ratio) of 0.9 in the triglyceride composition was obtained.

(Production Example 4: Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 57) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, and further at 25 ° C. for about 24 hours. The SSS content and the S2U content were 30% by weight in the total fats and oils in the reaction, respectively. After confirming that the amount became 4% by weight, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 2640 parts by weight (yield: 53%) of liquid oil having a SU2 / UUU (weight ratio) of 0.9 in the triglyceride composition was obtained.

(Production Example 5: Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, at 27.5 ° C. for about 2 hours, at 25 ° C. for about 12 hours, and at 22.5 ° C. for about 24 hours. After confirming that it became 23% by weight and 10.6% by weight in the whole oil and fat, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 3000 parts by weight (yield: 60%) of liquid oil having a SU2 / UUU (weight ratio) of 0.7 in the triglyceride composition was obtained.

(Production Example 6; Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 57) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. The temperature was lowered and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, at 27.5 ° C. for about 2 hours, at 25 ° C. for about 12 hours, and at 22.5 ° C. for about 24 hours. After confirming that it became 30 wt% and 8.0 wt% respectively in the whole oil and fat, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 2600 parts by weight (yield: 52%) of liquid oil having a SU2 / UUU (weight ratio) of 0.7 in the triglyceride composition was obtained.

(Production Example 7; production of liquid oil)
After adding 5000 parts by weight of palm olein (iodine value 64) to a separable flask and stirring at 100 rpm, vacuum dehydration was performed at 90 ° C., 10 parts by weight of sodium methylate was added, and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification was carried out at 30 ° C. for about 8 hours, 27.5 ° C. for about 2 hours, 25 ° C. for about 2 hours, 22.5 ° C. for about 5 hours, and 18 ° C. for about 15 hours. After confirming that the content and S2U content were 29% by weight and 3.8% by weight, respectively, in the total fat and oil during the reaction, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 2700 parts by weight (yield: 54%) of liquid oil having a SU2 / UUU (weight ratio) of 0.5 in the triglyceride composition was obtained.

(Production Example 8; production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification was carried out at 36 ° C. for about 8 hours. After confirming that the SSS content and the S2U content were 13% by weight and 16.5% by weight, respectively, the reaction terminator The reaction was stopped by adding 50 parts by weight of water. Thereafter, in the same manner as in Production Example 1, 3200 parts by weight (yield: 64%) of liquid oil having a SU2 / UUU (weight ratio) of 1.3 in the triglyceride composition was obtained.

(Production Example 9; Production of liquid oil)
After 5000 parts by weight of palm oil (iodine value 52) was put into a separable flask and stirred at 100 rpm, vacuum dehydration was performed at 90 ° C., 5 parts by weight of sodium methylate was added, and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, followed by further reaction at 25 ° C. for about 24 hours. After confirming that it became 6% by weight, the reaction was stopped by adding 50 parts by weight of water as a reaction terminator. Thereafter, in the same manner as in Production Example 1, 1800 parts by weight (yield: 36%) of liquid oil having a SU2 / UUU (weight ratio) of 0.9 in the triglyceride composition was obtained.

(Production Example 10; production of liquid oil)
After 5,000 parts by weight of palm olein (iodine number 57) was put into a separable flask and stirred at 100 rpm, vacuum dehydration was performed at 90 ° C., 10 parts by weight of sodium methylate was added, and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification was carried out at 30 ° C. for about 8 hours, 27.5 ° C. for about 2 hours, 25 ° C. for about 2 hours, 22.5 ° C. for about 5 hours, and 18 ° C. for about 15 hours. After confirming that the content and S2U content were 37% by weight and 3.7% by weight, respectively, in the total fat and oil during the reaction, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 850 parts by weight (yield: 17%) of liquid oil having a SU2 / UUU (weight ratio) of 0.5 in the triglyceride composition was obtained.

  The liquid fats and oils obtained by the production methods of Production Examples 1 to 10 were analyzed for fatty acid composition, triglyceride composition, cloud point, iodine value, and CDM value, and the results are summarized in Table 1.

(Production Example 11; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and direct transesterification was performed at 34 ° C. for 24 hours. At that time, after confirming that the SSS content and S2U content in the entire fat and oil during the reaction were 20 wt% and 10.5 wt%, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.2 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized up to 3 MPa) to obtain 3200 parts by weight of liquid oil (yield: 64%). )Obtained.

(Production Example 12; Production of liquid oil)
While adding 5000 parts by weight of palm olein (iodine value: 64) to a separable flask and stirring at 100 rpm, vacuum dehydration was performed at 90 ° C., 10 parts by weight of sodium methylate was added, and the mixture was held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and after reaching 30 ° C., 25 parts by weight of tripalmitin powder (manufactured by Nacalai Tesque) was added, and direct transesterification was performed for 4 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 20% by weight and 11.5% by weight, respectively, 30 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.2 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized up to 3 MPa) to obtain 3200 parts by weight of liquid oil (yield: 64%). )Obtained.

(Production Example 13; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 300 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and direct transesterification was performed at 34 ° C. for 24 hours. At that time, after confirming that the SSS content and S2U content in the entire fat and oil during the reaction were 20 wt% and 10.5 wt%, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.2 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized up to 3 MPa) to obtain 3200 parts by weight of liquid oil (yield: 64%). )Obtained.

(Production Example 14; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was placed in a separable flask and stirred at 600 rpm, followed by vacuum dehydration at 90 ° C. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C for 20 minutes. Thereafter, the temperature was lowered, and direct transesterification was performed at 34 ° C. for 24 hours. At that time, after confirming that the SSS content and S2U content in the entire fat and oil during the reaction were 20 wt% and 10.5 wt%, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.2 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized up to 3 MPa) to obtain 3150 parts by weight of liquid oil (yield: 63%). )Obtained.

(Production Example 15: Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and a direct transesterification reaction was performed at 38 ° C. for 18 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 16% by weight and 13.0% by weight, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Then, 3850 parts by weight (yield: 77%) of liquid oil was obtained by filtration using a filter press (pressurized to 3 MPa).

(Production Example 16; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered and the direct transesterification reaction was carried out at 32 ° C. for 16 hours, then the temperature was further lowered, and the direct transesterification reaction was carried out at 10 ° C. for 18 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 22% by weight and 9.5% by weight, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Then, 3100 parts by weight (yield: 62%) of liquid oil was obtained by filtering using a filter press (pressurized to 3 MPa).

(Production Example 17; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered and the direct transesterification reaction was carried out at 32 ° C. for 16 hours, then the temperature was further lowered, and the direct transesterification reaction was carried out at 10 ° C. for 18 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 22% by weight and 9.5% by weight, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Then, it heated up to 30 degreeC, and 3350 weight part (yield: 67%) of liquid fats and oils were obtained by filter-separating using a filter press (pressurization to 3 Mpa).

(Production Example 18; production of liquid oil)
5000 parts by weight of palm olein (iodine number: 57) was placed in a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered and a direct transesterification reaction was carried out at 32 ° C. for 12 hours, then the temperature was further lowered, and a direct transesterification reaction was carried out at 25 ° C. for 20 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 30% by weight and 8.0% by weight, respectively, 15 parts by weight of 25% aqueous citric acid was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.17 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized to 3 MPa) to obtain 2700 parts by weight of liquid oil (yield: 54%). )Obtained.

(Production Example 19; Production of liquid oil)
While adding 5000 parts by weight of palm olein (iodine value: 64) to a separable flask and stirring at 100 rpm, vacuum dehydration was carried out at 90 ° C., and then the temperature was lowered to 50 ° C. and lipase (“Lipozyme TL IM” manufactured by Novozymes) ) Was added and held at 50 ° C. for 4 hours, the temperature was lowered, direct transesterification was performed at 36 ° C. for 38 hours, the temperature was further lowered, and direct transesterification was performed at 10 ° C. for 18 hours. At that time, after confirming that the SSS content and S2U content in the total fat and oil during the reaction were 22% by weight and 9.5% by weight, respectively, a filter press (pressurized up to 3 MPa) at 10 ° C. with the enzyme contained. ) To obtain 2850 parts by weight of liquid oil (yield: 57%).

(Production Example 20: Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and direct transesterification was performed at 34 ° C. for 24 hours. At that time, after confirming that the SSS content and S2U content in the entire fat and oil during the reaction were 20 wt% and 10.5 wt%, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Then, all the crystals were dissolved by heating, and after adding 70 ° C. warm water, the mixture was allowed to stand to separate the oil layer and the aqueous layer, and the hot water washing was performed to remove the water and separate it. The hot water washing is repeated until the pH of the separated aqueous layer becomes 8 or less, and then the oil and fat in the oil layer is heated to 90 ° C., vacuum dehydration is performed, 2 parts by weight of white clay is added, and the mixture is stirred for 20 minutes and then filtered. In this way, decolorization was performed except for the white clay. The oil and fat temperature after decolorization is 1 ° C / min (set value) until 40 ° C and from 40 ° C to 0.2 ° C / min (set value), and when it reaches 10 ° C, the temperature is maintained. Then, crystallization was performed until 24 hours in total from the start of temperature drop. After crystallization, 3200 parts by weight (yield: 64%) of liquid oil was obtained by filtering using a filter press (pressurized to 3 MPa).

  The analytical values of the liquid oils obtained in Production Examples 11 to 20 are summarized in Table 2.

<Freezing tolerance>
(1) Particle size of oil droplets after thawing Measure the particle size of oil droplets in mayonnaise (acidic oil-in-water emulsified oil / fat composition) when thawed at room temperature after freezing at -28 ° C and -40 ° C. The presence or absence of oil droplets having a particle size exceeding 50 μm was examined. Those having no oil droplets with a particle size exceeding 50 μm were judged to have freezing resistance. In addition, the measurement of the particle size of the oil droplet was performed using a digital microscope (KEYENCE VH-S5, manufactured by Keyence Corporation) at a magnification of 1000 times.
(2) State after thawing After freezing at −28 ° C. and −40 ° C., the state of mayonnaise when thawed at room temperature was evaluated according to the following evaluation criteria by visual observation of 10 trained panelists. Was used as an evaluation score.
5 points: No oil separation was observed, and the same color as before freezing was good.
4 points: Oil separation is not seen, but the color is slightly yellowish compared to before freezing.
3 points: Slight oil separation is observed, and the color is slightly yellowish compared to before freezing.
2 points: Some oil separation is observed, and the color is yellowish compared to before freezing.
1 point: Oil separation is clearly seen, and the color is clearly yellowish compared to before freezing.

<Taste evaluation>
After freezing at −28 ° C. and −40 ° C., the mayonnaise thawed at room temperature was eaten by 10 trained panelists, and the flavor of each mayonnaise was evaluated according to the following evaluation criteria, and the average was calculated. It was set as an evaluation point.
5 points: The flavor is very good.
4 points: Flavor is good.
3 points: Flavor is almost good, but is slightly unbalanced.
2 points: The flavor balance is poor.
1 point: Flavor balance is bad and uncomfortable.

<Melting evaluation>
After freezing at −28 ° C. and −40 ° C., ten trained panelists were allowed to eat mayonnaise, and the mouth melting feeling of each mayonnaise was evaluated according to the following evaluation criteria, and the average was calculated. It was set as an evaluation point.
5 points: Good without any stickiness left in the mouth when eaten.
4 points: There is a little stickiness left in the mouth when eating.
3 points: There is stickiness left in the mouth when eating.
2 points: There is a lot of stickiness left in the mouth when eating.
1 point: Stickiness is noticeable and uncomfortable in the mouth when eaten.

<Food texture evaluation>
After freezing at −28 ° C. and −40 ° C., 10 trained panelists were allowed to eat mayonnaise thawed at room temperature, and the texture of each mayonnaise was evaluated according to the following evaluation criteria. It was set as an evaluation point.
5 points: soft and very nice,
4 points: Soft and good mouthfeel,
3 points: Slightly hard but not bad
2 points: Poorly speaking
1 point: Hard like rubber and extremely bad.

(Examples 1-3; Production of mayonnaise (oil-in-water emulsified oil / fat composition))
In accordance with the composition of Table 3, a thickener, modified starch, salt, and white sucrose were dissolved in brewed vinegar and water to prepare an aqueous phase, and then a predetermined amount of egg yolk was added to the aqueous phase, and then Production Example 3 or Preliminary emulsification was performed with a homomixer while adding 16 palm oil-derived liquid oil and soybean oil, and then final emulsification was performed with a colloid mixer to obtain mayonnaise.

Example 4 Production of Mayonnaise
In Example 3, mayonnaise was obtained in the same manner as in Example 3 except that the egg yolk liquid was replaced with the enzyme-treated egg yolk liquid. In addition, as an egg yolk liquid treated with an enzyme, 50 μl of Sumiteam PLA1 (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added to the egg yolk liquid, and the reaction was performed for 4 hours while adjusting the temperature in a 45 ° C. constant temperature water bath without adjusting the pH. What was implemented and produced was used.

(Example 5: Production of mayonnaise)
In Example 3, mayonnaise was obtained in the same manner as in Example 3 except that when the palm oil-derived liquid fat was heated to 55 ° C., the polyglycerol fatty acid ester was dissolved and the amount of water was reduced accordingly.

Example 6 Production of Mayonnaise
In Example 4, mayonnaise was obtained in the same manner as in Example 4 except that when the palm oil-derived liquid fat was heated to 55 ° C., the polyglycerol fatty acid ester was dissolved and the amount of water was reduced accordingly.

(Comparative Example 1; Production of mayonnaise)
In Example 1, mayonnaise was obtained in the same manner as in Example 1 except that all of the palm oil-derived liquid fat of Production Example 16 was replaced with soybean oil.

(Comparative Example 2; preparation of mayonnaise)
In Example 4, mayonnaise was obtained in the same manner as in Example 4 except that part of the palm oil-derived liquid fat of Production Example 3 was replaced with soybean oil.

(Comparative Example 3; preparation of mayonnaise)
In Example 4, mayonnaise was obtained in the same manner as in Example 4 except that all of the palm oil-derived liquid fat of Production Example 3 was replaced with soybean oil.

(Comparative Example 4; preparation of mayonnaise)
In Example 5, mayonnaise was obtained in the same manner as in Example 5 except that all of the palm oil-derived liquid fat of Production Example 3 was replaced with soybean oil.

(Comparative Example 5; preparation of mayonnaise)
In Example 6, mayonnaise was obtained in the same manner as in Example 6 except that all the palm oil-derived liquid fat of Production Example 3 was replaced with soybean oil.

  The evaluation results for the mayonnaise obtained in Examples 1-6 and Comparative Examples 1-5 are summarized in Table 4.

  As shown in Table 4, the mayonnaise of Examples 1 to 6 was in a good state after cold thawing, and there was no oil separation, and flavor, mouth melting, and texture were all good. In particular, in the mayonnaise of Example 4 using phospholipase-treated egg yolk and the mayonnaise of Example 5 using polyglycerin fatty acid ester, the state after cold thawing, mouth melting, and texture were even better. In addition, in the mayonnaise of Example 6 in which phospholipase-treated egg yolk and polyglycerin fatty acid ester were used in combination, the state after cold thawing, mouth melting, and texture were most excellent.

On the other hand, in the mayonnaise of Comparative Example 1 in which the palm oil-derived liquid fat was replaced with soybean oil, coalescence of oil droplets was observed after cold thawing, oil separation occurred, and flavor, mouth melt, and texture immediately after production It was clearly inferior in comparison. Moreover, also in the mayonnaise of the comparative example 2 which used 20% palm oil origin liquid fat in liquid fats and oils, the state after cold thawing, flavor, melt in mouth, and food texture were not a satisfactory level. Furthermore, in any of the mayonnaises of Comparative Example 3 in which the egg yolk was replaced with the enzyme-treated egg yolk, Comparative Example 4 in which the polyglycerol fatty acid ester was used, and Comparative Example 5 in which the enzyme-treated egg yolk was combined with the polyglycerol fatty acid ester. Although deterioration of the quality due to cold thawing was improved as compared with Example 1, since the palm oil-derived liquid fat was not used, the quality was not satisfactory.

Claims (4)

  An acidic oil-in-water emulsified oil / fat composition having an oil / fat content of 25 to 80% by weight, comprising a palm-based oil / fat as a main raw material, a SU2 / UUU weight ratio of 1.9 or less and an SSS content of 2% by weight or less. An acidic oil-in-water comprising 30 to 100% by weight of a liquid oil or fat derived from palm oil containing 10 to 30% by weight of glyceride having palmitic acid bonded to a position in the whole oil or fat of an acidic oil-in-water emulsified oil or fat composition Type emulsified oil and fat composition.   The acidic oil-in-water emulsified oil / fat composition according to claim 1, wherein the cloud point of the palm oil-derived liquid oil is 0 to −12 ° C.   The acidic oil-in-water emulsified oil / fat composition according to claim 1 or 2, comprising an egg liquid treated with at least one enzyme selected from the group consisting of protease, lipase, and phospholipase. The acidic oil-in-water type according to any one of claims 1 to 3, comprising a polyglycerin fatty acid ester in which a saturated fatty acid having 8 to 22 carbon atoms is 95% or more of a total fatty acid amount and an HLB is 5 or less as a constituent fatty acid. An emulsified oil composition.