JP2015126716A - 可塑性油脂組成物及び可塑性油脂組成物を用いた食品 - Google Patents
可塑性油脂組成物及び可塑性油脂組成物を用いた食品 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
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- A23D7/013—Spread compositions
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
【解決手段】可塑性油脂組成物は、SSU型トリグリセリドに対するSUS型トリグリセリドの質量比が0.1以上、2.5未満であり、2飽和−1不飽和型トリグリセリドと3飽和型トリグリセリドとの合計含有量が、油脂全体の質量に対して30〜65質量%であり、融点が60℃以下のモノグリセリンモノ脂肪酸エステルを、組成物全体の質量に対して0.01〜1.0質量%含有する。油脂の構成脂肪酸中のトランス酸の含有量は、油脂の構成脂肪酸全体の質量に対して、3.0質量%未満であるのが好ましい。また、油脂の構成脂肪酸中のラウリン酸の含有量は、油脂の構成脂肪酸全体の質量に対して0.9質量%以上であるのが好ましい。
【選択図】なし
Description
2飽和−1不飽和型トリグリセリドと3飽和型トリグリセリドとの合計含有量が、油脂全体の質量に対して30〜65質量%であり、
融点が60℃以下のモノグリセリンモノ脂肪酸エステルを、組成物全体の質量に対して、0.01〜1.0質量%含有する可塑性油脂組成物。
モノグリセリンモノ脂肪酸エステルの融点測定は、「食品添加物公定書解説書」記載の融点測定(B−233)方法により行う。
本発明は、可塑性油脂組成物を用いた食品を包含する。
エステル交換油1
パーム核極度硬化油20質量%、パーム油55質量%、パーム油極度硬化油25質量%を混合し、触媒としてナトリウムメチラート添加し、減圧下で、エステル交換した。エステル交換反応後、水洗、脱水、脱色しエステル交換油1を得た。エステル交換油1のSUS含量は14.4質量%、SSU含量は28.9質量%、ヨウ素価30であった。
エステル交換油2
パームオレイン(ヨウ素価56)に触媒としてナトリウムメチラートを添加し、減圧下でエステル交換した。エステル交換反応後、水洗、脱水、脱色、脱臭しエステル交換油2を得た。エステル交換油2のSUS含量は11.1質量%、SSU含量は22.3質量%であった
後述する表1に示す油脂配合で調合した油脂82.5質量%に、乳化剤を添加した油脂組成物を、70℃に調温して油相とした。一方、マーガリン全体が100質量%となるように水の量を適宜調整し、脱脂粉乳1.5質量%を添加し、85℃で加熱殺菌して水相を得た。次に、該油相に該水相を添加し、プロペラ攪拌機で攪拌して、油中水型に乳化した後、コンビネーターによって急冷捏和し熟成して、バタークリーム用マーガリンを得た(実施例1〜15、比較例1〜7)。
後述する表2に示す油脂配合で調合した油脂に、乳化剤を添加した油脂組成物を、70℃に調温した後、コンビネーターによって急冷捏和し熟成して、バタークリーム用ショートニングを得た(実施例16〜30、比較8〜14)。
後述する表3に示す油脂配合で調合した油脂82.5質量%に乳化剤を添加した油脂組成物を、70℃に調温して油相とした。一方、マーガリン全体が100質量%となるよう適宜水の量を調整し、脱脂粉乳1質量%、食塩1質量%を添加し、85℃で加熱殺菌して水相を得た。次に、該油相に該水相を添加し、プロペラ攪拌機で攪拌して、油中水型に乳化した後、コンビネーターによって急冷捏和して、スプレッド用マーガリンを得た(実施例31〜45、比較例15〜21)。
バタークリーム用マーガリン、ショートニングについては、口溶け、保形性、染み出し、クリーミング性、フレーバーリリース、瑞々しさについて評価した。スプレッド用マーガリンについては、口溶け、保形性、染み出し、スプレッド性(伸展性)、風味(塩味)、フレーバーリリース、瑞々しさについて評価した。
モノグリセリンモノリノール酸エステル:エマルジーMU(理研ビタミン株式会社製、融点34.8℃)
モノグリセリンモノオレイン酸エステル:エマルジーMO(理研ビタミン株式会社製、融点58.4℃)
モノグリセリンモノステアリン酸エステル:エマルジーMS(理研ビタミン株式会社製、融点67℃)
モノグリセリンモノベヘン酸エステル:エマルジーB−100(理研ビタミン株式会社製、融点80.5℃)
ポリグリセリン脂肪酸エステル:THL−17(阪本薬品工業株式会社製、融点31℃)
Claims (4)
- SSU型トリグリセリドに対するSUS型トリグリセリドの質量比が0.1以上、2.5未満であり、
2飽和−1不飽和型トリグリセリドと3飽和型トリグリセリドとの合計含有量が、油脂全体の質量に対して30〜65質量%であり、
融点が60℃以下のモノグリセリンモノ脂肪酸エステルを、組成物全体の質量に対して、0.01〜1.0質量%含有する可塑性油脂組成物。 - 油脂の構成脂肪酸中のトランス酸の含有量が、油脂の構成脂肪酸全体の質量に対して、3.0質量%未満である請求項1記載の可塑性油脂組成物。
- 油脂の構成脂肪酸中のラウリン酸の含有量が、油脂の構成脂肪酸全体の質量に対して、0.9質量%以上である請求項1又は2記載の可塑性油脂組成物。
- 請求項1から3いずれかに記載の可塑性油脂組成物を用いた食品。
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JP2017175982A (ja) * | 2016-03-29 | 2017-10-05 | 太陽油脂株式会社 | バタークリーム用油脂組成物 |
JP2017184638A (ja) * | 2016-04-01 | 2017-10-12 | ミヨシ油脂株式会社 | 可塑性油脂組成物とそれを用いたスプレッドおよび焼成品の製造方法 |
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JP6441625B2 (ja) * | 2014-09-19 | 2018-12-19 | ミヨシ油脂株式会社 | 層状食品用油脂組成物とそれを用いた可塑性油脂、生地及び焼成品 |
JP5833728B1 (ja) * | 2014-10-23 | 2015-12-16 | ミヨシ油脂株式会社 | 層状食品用油脂組成物とそれを用いた生地及び焼成品の製造方法 |
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JP5833729B1 (ja) * | 2014-10-23 | 2015-12-16 | ミヨシ油脂株式会社 | バタークリーム又はベーカリー製品用可塑性油脂組成物とそれを用いた食品の製造方法 |
JP6549465B2 (ja) * | 2014-10-23 | 2019-07-24 | ミヨシ油脂株式会社 | スプレッド用油脂組成物とそれを用いたスプレッド |
JP6429642B2 (ja) * | 2015-01-22 | 2018-11-28 | ミヨシ油脂株式会社 | 可塑性油脂組成物及び可塑性油脂組成物が添加された食品 |
WO2018222116A1 (en) * | 2017-05-30 | 2018-12-06 | Aak Ab | Anti-blooming composition |
JP2020039274A (ja) * | 2018-09-07 | 2020-03-19 | 月島食品工業株式会社 | 可塑性油脂組成物およびこれを用いた食品 |
KR20230058628A (ko) * | 2020-09-02 | 2023-05-03 | 가부시키가이샤 아데카 | 제과용 유지 조성물 |
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JP2017175982A (ja) * | 2016-03-29 | 2017-10-05 | 太陽油脂株式会社 | バタークリーム用油脂組成物 |
JP2017184638A (ja) * | 2016-04-01 | 2017-10-12 | ミヨシ油脂株式会社 | 可塑性油脂組成物とそれを用いたスプレッドおよび焼成品の製造方法 |
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