JP2017169468A - Oil composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsion being a low trans acid type oil-in-water type emulsion, having long term emulsion stability, e.g., in which the increase of viscosity after three months of refrigeration storage after production is suppressed, excellent in workability, foamability and appearance upon whipping, and excellent in shape retainability, water separation resistance, nappe and drawing workability, and a method for producing the same.SOLUTION: Using an oil composition for a foamable oil-in-water type emulsion containing 50 to 90 wt.% of ester exchange oil of 30 to 70 wt.% palm-based fat and 30 to 70 wt.% of laurin based fat, 10 to 50 wt.% of palm core curing oil having a rising melting point of 34 to 40°C and 0.01 to 0.5 wt.% of one or more kinds of emulsions selected from sucrose fatty acid ester and polyglyceryl fatty acid ester including 16 to 22 saturated fatty acid and having an HLB of 4.5 or lower as the main fatty acid, the foamable oil-in-water type emulsion is obtained.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a low trans acid type oil / fat composition containing a transesterified oil / fat which can be suitably used for a foamable oil-in-water emulsion. The present invention also relates to a foamable oil-in-water emulsion excellent in long-term emulsion stability, flavor and texture.

Foaming oil-in-water emulsions, also called whipped cream, are mainly composed of fats and oils, milk ingredients, water and emulsifiers. They are foamed after mixing with sugars and fragrances, and are mainly used for confectionery and bakery. Used for sand, nappe, topping, decoration, etc.

As fats and oils as the main raw material, milk fat and / or vegetable fats and oils are generally used. Examples of vegetable oils include coconut oil, palm kernel oil, palm oil, soybean oil, rapeseed oil and the like, and hardened oils, fractionated oils, transesterified oils, and mixed oils thereof.

Conventionally, a foamable oil-in-water emulsion has been produced by appropriately combining the above fats and oils to adjust emulsion stability, foamability, shape retention after foaming, texture, and meltability in the mouth. For example, foamable oil-in-water emulsions using lauric oils such as coconut oil and palm kernel oil have good mouth-melting properties, but when mixed in large amounts, the emulsion stability of oil-in-water emulsions decreases and whips. There is a problem that the workability of the nappe and squeezing is likely to deteriorate later (called “simaly”). On the other hand, vegetable hardened oils of soybeans and rapeseed have good emulsification stability and whipping workability in foaming oil-in-water emulsions, and little change over time when made into whipped cream, good nappe and squeezing workability While having the advantage of being resistant to temperature changes, it has the problem of lacking sharp melting. In order to take advantage of each of the advantages, the foamed oil-in-water type is superior in emulsification stability, foamability, shape retention after foaming, texture and mouth-melting in combination with lauric fats and the above-mentioned hardened plant oil. Emulsions have been provided.

In recent years, there has been a growing demand for foods with a low content of trans-unsaturated fatty acids based on research results that increasing the risk of heart disease such as arteriosclerosis when taking excessive trans-unsaturated fatty acids. In foaming oil-in-water emulsions, there is an increasing demand for low-trans acid type oils and fats, and various low-transacid foaming oil-in-water emulsions have been proposed to meet these needs. ing.

Patent Document 1 includes palm oil and liquid oil and / or lauric oil and fat as an oil and fat composition excellent in emulsion stability, whipping workability, foaming property, heat-resistant shape retention, water separation resistance, and the like. An oil-in-water emulsified oil / fat composition having a specific SFC, including an oil / fat and a high melting point oil / fat is disclosed.

Patent Document 2 relates to an oil-in-water emulsion composition comprising a palm middle-melting fraction oil, a palm low-melting part transesterified oil, and a palm low-melting part, and emulsifies even a high oil content by using the oil composition. It is described that an oil-in-water emulsion having high stability and good whipping characteristics can be obtained.

Patent Document 3 relates to an oil / fat composition for a foamable oil-in-water emulsion using a mixed oil of a lauric oil / fat having a specific melting point and a random transesterified oil of palm oil / fat, and emulsifying by using the oil / fat composition. It is disclosed that a foamable oil-in-water emulsion excellent in stability, foamability, increaseability, melting in the mouth, heat-resistant shape retention and oxidation stability can be obtained.

Patent Document 4 discloses a fat composition for whipped cream comprising a transesterified oil of coconut oil, a high erucic acid rapeseed hardened oil, and a palm kernel hardened oil having a specific melting point. By utilizing the fat composition, low temperature circulation is disclosed. It is described that it is possible to produce a whipped cream that is excellent in emulsification stability and that melts well in the mouth.

Patent Document 5 relates to an oil / fat composition for a foamable oil-in-water emulsion based on an oil / fat obtained by transesterifying a mixed oil of a palm oil / fat and a lauric oil / fat with a lipase. The foamable oil-in-water emulsion containing the oil / fat composition has good emulsion stability, excellent workability during foaming, foamability, and appearance, shape retention, water separation resistance, nappe and squeezing workability. It is well disclosed that when it is eaten while being derived from vegetable oils and fats, it has a mouth-melting feeling and a milky feeling similar to those of fresh cream.

JP 2006-254805 A JP 2008-263790 A JP 2010-81930 A JP 2012-65580 A Table 2013-125385

Each of the foamable oil-in-water emulsions described in Patent Documents 1 to 5 uses a low trans acid type oil and fat, and is described as being excellent in emulsion stability. However, both of the evaluation criteria for the emulsion stability are evaluated for the emulsion stability immediately after the preparation of the oil-in-water emulsion in terms of the occurrence time and heat shock resistance. When the emulsion stability after 3 months of refrigerated storage was evaluated, none of the emulsion stability was satisfactory. That is, although both are excellent in short-term emulsification stability, the viscosity of the oil-in-water emulsion increases markedly after 3 months of refrigerated storage after production, and in extreme cases, it has a problem that it becomes sticky and solidifies. It was.

In view of the above problems, the inventors of the present invention have long-term emulsion stability in a low trans acid oil-in-water emulsion, for example, an oil-in-water emulsion composition that can suppress an increase in viscosity after 3 months of refrigerated storage after production. As a result of diligently examining the product, an oil-in-water emulsion was prepared using an oil and fat composition containing an emulsifier having a specific crystallinity-modifying effect for a fat and oil containing a specific transesterified oil and lauric oil. As a result, the inventors have found that the above problems can be solved, and completed the present invention.

That is, the present invention
(1) 30 to 70% by weight of palm-based fats and oils, 50 to 90% by weight of transesterified fats and oils of 30 to 70% by weight of lauric fats and oils and 10 to 50% by weight of hardened palm kernel oil having an ascending melting point of 33 to 40 ° C Foamable water containing 0.01 to 0.5% by weight of one or more emulsifiers selected from sucrose fatty acid esters or polyglycerin fatty acid esters of HLB 4.5 or less containing saturated fatty acids having 16 to 22 carbon atoms Oil composition for oil-type emulsion.
(2) The ascending melting point of the transesterified oil and fat described in (1) is 30 to 40 ° C, 10 ° C SFC is 30 to 70%, 20 ° C is 20 to 40%, and 30 ° C SFC is 4 to 12% (1) The oil-and-fat composition for foamable oil-in-water emulsions of description.
(3) The foamed oil-in-water emulsion composition according to (1) or (2) is contained in an oil phase in an amount of 50 to 100% by weight, and after refrigerated storage for 90 days with respect to 5 ° C viscosity immediately after production. A foamable oil-in-water emulsion having a viscosity increase ratio of 1.4 to 2.4 times at 5 ° C.
(4) The method for producing a foamable oil-in-water emulsion according to (3).

According to the present invention, it is a low trans acid type oil-in-water emulsion, which has long-term emulsion stability, for example, suppresses an increase in viscosity after 3 months of refrigerated storage after production, workability at the time of whipping, foaming property, appearance It was possible to provide a foamable oil-in-water emulsion excellent in shape retention, water separation resistance, nappe and squeezing workability, and a method for producing the same.

Hereinafter, the present invention will be described in detail.
The oil-and-fat composition for a foamable oil-in-water emulsion of the present invention is of a low trans acid type having a trans acid content of 5% by weight or less in all the constituent fatty acids, and 30 to 70% by weight of palm oil and fat and laurin HLB4 containing 30-70% by weight of transesterified oil / fat, 50-90% by weight of transesterified oil / fat, 10-50% by weight of hardened palm kernel oil having a rising melting point of 33-40 ° C. and saturated fatty acid having 16-22 carbon atoms as the main fatty acid. 0.01 to 0.5% by weight of one or more emulsifiers selected from 5 or less sucrose fatty acid esters or polyglycerin fatty acid esters.

As the palm oil and fat used in the present invention, one or two selected from palm oil and palm olein, super palm olein, palm fractionated oil such as palm stearin, palm stearin, these hydrogenated oils and transesterified oils More than one species can be used, and in the case of hydrogenated oil, it is preferably extremely hardened oil.

As lauric fats and oils used in the present invention, one or more selected from coconut oil, palm kernel oil, Babas oil and fractionated oils thereof, hydrogenated oils and transesterified oils can be used, and hydrogenated In the case of oil, it is preferably extremely hardened oil.

In the present invention, 30 to 70% by weight of the above-mentioned palm oil and fat and 30 to 70% by weight of transesterified oil and fat are used. When the mixing ratio of the palm oil and lauric oil is within the above range, It becomes an oil-fat composition for a foamable emulsion having a good balance of melting in the mouth, heat-resistant shape retention and emulsion stability. For example, when the palm-based fats and oils exceed the upper limit, the melting of the mouth tends to decrease, and conversely when the lauric fats and oils exceed the upper limit, the heat-resistant shape retention and emulsion stability tend to decrease.

The method for producing the transesterified oil / fat of the present invention may be a method using a chemical catalyst such as sodium methylate, a method using an enzyme such as lipase, or a nonspecific randomization reaction. It may be a selective transesterification reaction.

In the present invention, 10-50% by weight of a palm kernel hardened oil having a rising melting point of 33-40 ° C. is used together with the transesterified oil and fat. When the rising melting point is less than 33 ° C., the trans acid content exceeds 2% by weight. The emulsification stability of the foamable oil-in-water emulsion tends to decrease, and conversely when it exceeds 40 ° C., the melting of the foamable oil-in-water emulsion tends to decrease. If the oil content is less than 10% by weight, the emulsification stability of the foamable oil-in-water emulsion tends to decrease, and if it exceeds 50% by weight, the foamable oil-in-water emulsion dissolves in the mouth. Tend to decrease.

The foamable oil-in-water emulsion composition of the present invention comprises an HLB4.5 or lower sucrose fatty acid ester containing a saturated fatty acid having 16 to 22 carbon atoms as a main fatty acid together with the transesterified oil and palm kernel hardened oil. Alternatively, it contains 0.01 to 0.5% by weight of one or more emulsifiers selected from polyglycerin fatty acid esters. The reason why the long-term emulsification stability of the low-trans-acid foamable oil-in-water emulsion is improved by the addition of such an emulsifier is not clear, but mixing of transesterified fats and lauric hardened oils of lauric fats and palm fats As a result of modifying the crystallinity of the oil and fat, it is considered that the long-term emulsion stability is improved.

The emulsifier contains palmitic acid, stearic acid or behenic acid as a lipophilic group as a main fatty acid, and is desirably HLB 4.5 or less, preferably 3 or less, and most preferably 1.5 or less. Examples of sucrose fatty acid esters include sucrose polypalmitate, sucrose polystearate, and sucrose polybehenate. Examples of polyglycerin fatty acid esters include decaglycerin decastate, tetraglycerin pentastearate, decaglycerin heptabehenate, Examples thereof include glycerin dodecavehenate. If the HLB exceeds the upper limit, the long-term emulsion stability of the foamable oil-in-water emulsion tends to decrease. In addition, those containing unsaturated fatty acids such as oleic acid and linoleic acid as the main fatty acids and those containing saturated fatty acids having 14 or less carbon atoms as the main fatty acids are also long-term emulsification of foamable oil-in-water emulsions. The stability tends to decrease. In addition, a main fatty acid means the fatty acid which comprises 10 weight% or more in all the constituent fatty acids.

The content of the emulsifier is 0.01 to 0.5% by weight, more preferably 0.03 to 0.3% by weight, and most preferably 0.05 to 0.2% by weight. When the content of the emulsifier is less than 0.01% by weight, the long-term emulsion stability of the foamable oil-in-water emulsion tends to decrease. On the contrary, when it exceeds 0.5% by weight, the meltability of the foamable oil-in-water emulsion tends to decrease.

The rising melting point of the transesterified oil and fat used in the present invention is preferably 30 to 40 ° C, more preferably 32 to 38 ° C. Moreover, it is preferable that 10 degreeC SFC is 30 to 70%, 20 degreeC is 20 to 40%, 30 degreeC SFC is 4 to 12%, More preferably, 10 degreeC SFC is 45 to 65%, 20 degreeC is 25 to 25%. 40%, 30 ° C. SFC is 5 to 10%. Most preferably, 10 ° C. SFC is 50 to 60%, 20 ° C. is 25 to 35%, and 30 ° C. SFC is 5 to 8%. When the rising melting point is less than 30 ° C., the foamability of the foamable oil-in-water emulsion is excellent, but the heat-resistant shape retention property is lowered, which is not preferable. When the rising melting point exceeds 40 ° C., the heat-resistant shape retention of the foamable oil-in-water emulsion is excellent, but it is not preferable because melting in the mouth decreases. If the SFC is within the above range, both melting in the mouth and heat-resistant shape retention can be achieved. For example, when the 10 ° C. SFC is less than 30%, the heat-resistant shape retention property decreases, and conversely, when it exceeds 70%, the meltability tends to decrease.

By containing 50 to 100% by weight of the oil-and-fat composition for a foamable oil-in-water emulsion of the present invention in the oil phase, the increase ratio of 5 ° C. viscosity after refrigerated storage for 90 days to 5 ° C. viscosity immediately after production is increased. A foamable oil-in-water emulsion of 1.4 to 2.4 times can be obtained.

The oil and fat that can be blended in the oil phase other than the oil and fat composition for a foamable oil-in-water emulsion of the present invention include the lauric oil and fat, the palm oil and fat, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice Oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil and other vegetable oils, animal fats, fractionated oils of these fats, transesterified fats, and extremely hardened oils of such fats One or more of the oils and fats to be used can be blended. It is desirable that the trans acid content in all the constituent fatty acids of such fats is 5% by weight or less.
When the content in the oil phase of the oil / fat composition for a foamable oil-in-water emulsion of the present invention is less than 50% by weight, the long-term emulsion stability of the foamable oil-in-water emulsion tends to be reduced. .

The foamable oil-in-water emulsion of the present invention has a refrigerated storage, for example, a 5 ° C. viscosity after 90 days of storage at 3 to 7 ° C. is 1.4 to 2.4 times the viscosity at 5 ° C. immediately after production. A range is preferred. Although it is desirable that the increase in viscosity due to refrigerated storage is as low as possible immediately after production, it is within the above range by containing 50 to 100% by weight of the oil / fat composition for a foamable oil-in-water emulsion of the present invention in the oil phase. It is possible to obtain a foamable oil-in-water emulsion excellent in long-term emulsification stability that can suppress an increase in viscosity.

The oil and fat content of the foamable oil-in-water emulsion of the present invention is preferably 10 to 50% by weight, more preferably 15 to 48% by weight, and still more preferably 20 to 48% by weight. If the oil and fat content is too much, an oil-in-water emulsion or a foamable oil-in-water emulsion tends to be bottling (plasticized state), which is not preferable. On the other hand, if the amount is too small, in the case of a liquid oil-in-water emulsion, it becomes difficult to obtain a rich mouthfeel and flavor derived from fats and oils, and in the case of a foamable oil-in-water emulsion, foamability and shape retention Is not preferable because it tends to deteriorate.

The non-fat milk solid content derived from the milk protein-containing raw material of the foamable oil-in-water emulsion of the present invention is preferably 0.3 to 10% by weight, more preferably 0.3 to 8% by weight. More preferably, it is 0.3 to 5% by weight. When the non-fat milk solid content is too small, the emulsion stability of the oil-in-water emulsion is deteriorated, which is not preferable. Conversely, if the non-fat milk solid content is too much, flavor deterioration is likely to occur in the sterilization process, which is not preferable.

The foamable oil-in-water emulsion of the present invention can contain a saccharide if necessary. Examples of the saccharide include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, starch syrup, and dextrin. Sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol, disaccharide alcohols such as isomaltitol, maltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltolitol, and panitol, and oligosaccharide alcohols. Examples thereof include sugar alcohols having 4 or more sugars such as reduced starch saccharified product and reduced starch decomposed product. Lactose present in the milk protein-containing raw material is also included in the saccharide of the present invention.

The foamable oil-in-water emulsion of the present invention preferably contains an emulsifier, a thickening polysaccharide and a salt depending on the application. Examples of the emulsifier include synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and sucrose fatty acid ester. A seed | species or 2 or more types can be selected and used suitably. As the thickening polysaccharide, one or more thickening polysaccharides selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum Sugars can be selected and used as appropriate. Further, as the salts, hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate and the like can be used alone or in combination. In addition, a fragrance | flavor, a pigment | dye, a preservative, etc. can be contained if desired.

As a method for producing the foamable oil-in-water emulsion of the present invention, after mixing the oil and fat composition for foaming cream, other fats and oils, non-fat milk solids, emulsifiers and water as raw materials, It can be obtained by emulsifying, sterilizing or sterilizing and homogenizing. It is preferable to sterilize from the viewpoint of storage stability of the foaming cream. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), the raw materials are homogenized under a condition of 0 to 250 kg / cm 2 as necessary (the emulsifying device is a homogenizer). Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 0 to 300 kg / cm @ 2, and after cooling, it is aged for about 24 hours. Thereafter, the foamed oil-in-water emulsion that can be stored for a relatively long period of time in refrigerated storage can be obtained by aseptically filling a Tetra Pak or Shawley bag.

There are two types of ultra-high temperature instant (UHT) sterilization: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Clima) Tea package Co., Ltd.), Torque / tubular sterilizer (Stork Co., Ltd.), Concer scraping type UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.), etc. is not. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.) UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

  The foamable oil-in-water emulsion of the present invention has an overrun after foaming of 40 to 150%, preferably 60 to 140%, more preferably 80 to 120%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, the texture becomes too heavy, and it becomes difficult to obtain a good flavor and a feeling of melting in the mouth.

Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. The results were evaluated by the following method.
(Method for measuring trans unsaturated fatty acid in oil and fat composition)
Trans unsaturated fatty acid (trans acid) content is based on the standard fat analysis method 2.4.2.2. Were analyzed by the method shown in.
(Method for measuring rising melting point of oil and fat composition)
It was measured according to the method prescribed in Japan Oil Chemistry Association Standard Oil Analysis Method (1996 version) 2.2.4.2 (increased melting point).
(SFC measurement method for oil and fat composition)
It was measured according to IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR.

(Method for evaluating foamable oil-in-water emulsion)
Emulsification stability (viscosity, bottling time), whip time, overrun, shape retention at 5 ° C, water separation, shape retention at 20 ° C, water separation, mouthfeel of foaming oil-in-water emulsions The method was evaluated.
* Viscosity: Measured with a No. 2 rotor using a B-type viscometer (VISCOMETER TV-10 manufactured by Toki Sangyo).
* Bottom time: The time until the foaming cream is solidified at 20 ° C. for 2 hours and then stirred. The longer the time, the higher the emulsion stability.
Whip time: 400 g of granulated sugar was added to 5 kg of the foamable oil-in-water emulsion, and 20 coat mixers (manufactured by Kanto Blender Kogyo Co., Ltd.) were whipped at a medium to high speed to measure the time required to reach the optimum foaming state.
* Overrun: [(constant volume of oil-in-water emulsion weight) − (foamed weight after constant volume foaming)] ÷ (foamed weight after constant volume foaming) × 100
* Shape-retaining property: The beauty of the artificial foam is stored for 24 hours at 5 ° C and 20 ° C. In the order of superiority, the rating was given on a 5-point scale.
5 points ... not change during artificial flowering 4 points ... slightly sinks but hardly changes during artificial flowering 3 points ... slightly sinks but no problem level 2 points ... the sunken shape remains 1 point ... * Water separation: The degree of water separation when the foamed product is stored at 5 ° C and 20 ° C for 24 hours is examined. In the order of superiority, the rating was given on a 5-point scale.
5 points ··· No water separation 4 · · Almost no water separation · 3 · · · Water separation about 1/4 of the bottom 2 · · · Water separation about 1/2 of the bottom 1 · · · Water separation on the entire bottom surface Evaluated by mouthfeel, milky taste, and texture. The results were evaluated and averaged by 10 specialist panels and rounded off to the nearest decimal point.
(1) Mouth: Five-level evaluation
5 points good 4 points slightly good
3 points ... Normal 2 points ... Somewhat bad 1 point ... Bad

Prototype Example 1 (Preparation of transesterified oil A-1)
In fats and oils mixed with 50 parts of palm oil (iodine value 52), 10 parts of palm stearin (iodine value 31) obtained by fractionating palm oil and 40 parts of palm kernel olein (iodine value 25) obtained by fractionating palm kernel oil 0.3 parts of a metal catalyst (sodium methylate) was added, and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fats and oils were refine | purified according to the conventional method, and it was set as transesterified oil A-1. The rising melting points of A-1 were 35 ° C., 10 ° C. SFC 59.2%, 20 ° C. SFC 31.1%, and 30 ° C. SFC 9.5%. The trans acid content was less than 1%.

Prototype Example 2 (Preparation of transesterified oil A-2)
Oil mixed with 30 parts of palm oil (iodine value 52), 35 parts of palm olein (iodine value 58) obtained by fractionating palm oil and 35 parts of palm kernel olein (iodine value 25) obtained by fractionating palm kernel oil The water content was adjusted to 100 ppm by dehydration under reduced pressure. Furthermore, 1% by weight of immobilized lipase (Lipozymes TL-IM) manufactured by Novozyme was added, and transesterification was performed by stirring in a sealed container at a reaction temperature of 70 ° C. for a reaction time of 35 hours. The obtained fats and oils were refine | purified according to the conventional method, and transesterified oil A-2 was obtained. The ascending melting point of A-2 was 32 ° C., 10 ° C. SFC was 52.2%, 20 ° C. SFC was 25.2%, and 30 ° C. SFC was 5.8%. The trans acid content was less than 1%.

Prototype example 3
A sucrose fatty acid ester (trade name: DK ESTER F-10, 0.05 part of HLB1, manufactured by Daiichi Kogyo Seiyaku Co., Ltd. was added and dissolved to obtain a foamable oil-in-water emulsion composition A-3. The trans acid content of A-3 was less than 1%.

Prototype example 4
A sucrose fatty acid ester (trade name: DK ESTER F-10, 0.1 part of HLB1 (Daiichi Kogyo Seiyaku Co., Ltd.) was added and dissolved to obtain a foamable oil-in-water emulsion composition A-4. The trans acid content of A-4 was less than 1%.

Prototype example 5
A sucrose fatty acid ester (trade name: DK ester F-10, a product obtained by completely melting 71.6 parts of transesterified oil A-1 and 28.2 parts of palm kernel hydrogenated oil (rising melting point 38 ° C.) of Prototype Example 1 HLB1) 0.2 part was added and melt | dissolved, and the oil-fat composition A-5 for foamable oil-in-water emulsions was obtained. The trans acid content of A-5 was less than 1%.

Prototype Example 6
A sucrose fatty acid ester (trade name: DK ESTER F-10, a product obtained by completely melting 71.5 parts of the transesterified oil A-1 of Prototype Example 1 and 28.0 parts of a hardened palm kernel oil (rising melting point 38 ° C.)) HLB1) 0.5 part was added and dissolved to obtain a foamable oil-in-water emulsion composition A-6. The trans acid content of A-6 was less than 1%.

Prototype example 7
Oil composition for foaming oil-in-water emulsion is prepared by mixing 71.8 parts of transesterified oil A-1 of Prototype Example 1 and 28.2 parts of palm kernel hardened oil (rising melting point 38 ° C) completely melted. Product A-7 was obtained. The trans acid content of A-7 was less than 1%.

Example 1
Oil composition A-3 for foamable oil-in-water emulsion A mixture of 37.2 parts of oil and 8.5 parts of palm kernel oil and 0.25 part of lecithin is mixed and melted to obtain an oil phase. Separately, 52.7 parts of water, 3.6 parts of skim milk powder, 0.16 part of sucrose fatty acid ester (HLB5), 0.145 part of sorbitan fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, sodium hexametaphosphate 0 0.06 part and 0.01 part of xanthan gum are dissolved to adjust the aqueous phase. The oil phase and aqueous phase were stirred with a homomixer at 70 ° C. for 15 minutes and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After being performed, it was homogenized at a homogenization pressure of 4 Mpa and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion.

Example 2
In Example 1, 37.2 parts of the foamable oil-in-water emulsion composition A-3 were replaced with 37.2 parts of the foamable oil-in-water emulsion composition A-4. A foamable oil-in-water emulsion was prepared in the same manner as in Example 1.

Example 3
In Example 1, 37.2 parts of the foamable oil-in-water emulsion composition A-3 was replaced with 37.2 parts of the foamable oil-in-water emulsion composition A-5. A foamable oil-in-water emulsion was prepared in the same manner as in Example 1.

Example 4
In Example 1, 37.2 parts of the oil / fat composition A-3 for foamable oil-in-water emulsion was replaced with 37.2 parts of the oil / fat composition A-6 for foamable oil-in-water emulsion. A foamable oil-in-water emulsion was prepared in the same manner as in Example 1.

Comparative Example 1
In Example 1, 37.2 parts of the foamable oil-in-water emulsion oil-fat composition A-3 was replaced with 37.2 parts of the foamable oil-in-water emulsion oil-fat composition A-7. A foamable oil-in-water emulsion was prepared in the same manner as in Example 1.

Emulsification stability (viscosity, bottling time), whip time, overrun, shape retention at 5 ° C., water release, retention at 20 ° C. of the foamable oil-in-water emulsions of Examples 1-4 and Comparative Example 1 Formability, water separation and mouthfeel were evaluated by the above methods. The evaluation results are shown in Table 1.
Table 1

As shown in Table 1, each of Examples 1 to 4 in which the oil and fat composition for a foamable oil-in-water emulsion of the present invention was blended was excellent in long-term emulsification in which an increase in viscosity after 90 days of refrigerated storage after production was suppressed. It showed stability, excellent workability during foaming, foaming and appearance, and excellent shape retention, water separation resistance, nappe and squeezing workability. In Comparative Example 1 in which no sucrose fatty acid ester was added to the oil phase, the emulsion stability immediately after production was good, but the degree of increase in viscosity after 90 days of refrigerated storage after production was high, and long-term emulsion stability was insufficient. Met. In Example 4 in which the sucrose fatty acid ester content in the oil-and-fat composition for a foamable oil-in-water emulsion was 0.5%, excellent long-term emulsification stability was exhibited, but the melting in the mouth tended to be somewhat heavy.

Prototype Example 8
Sucrose fatty acid ester (trade name: Esters S-170, HLB1) was obtained by completely melting 71.7 parts of transesterified oil A-2 of Prototype Example 2 and 28.2 parts of hardened palm kernel oil (rising melting point 34 ° C.). 0.1 parts of Mitsubishi Chemical Foods Co., Ltd.) was added and dissolved to obtain a foamable oil-in-water emulsion composition A-8. The trans acid content of A-8 was 2%.

Prototype Example 9
Sucrose fatty acid ester (trade name: Esters S-370, HLB3) was obtained by completely melting 71.7 parts of transesterified oil A-2 and 28.2 parts of palm kernel hardened oil (increased melting point 34 ° C.) in Prototype Example 2. 0.1 part of Mitsubishi Chemical Foods Co., Ltd.) was added and dissolved to obtain a foamable oil-in-water emulsion composition A-9. The trans acid content of A-9 was 2%.

Prototype example 10
A sucrose fatty acid ester (trade name: Esters B-370, HLB3) was obtained by completely melting 71.7 parts of transesterified oil A-2 and 28.2 parts of palm kernel oil (increased melting point 34 ° C.). 0.1 parts of Mitsubishi Chemical Foods Co., Ltd.) was added and dissolved to obtain a foamable oil-in-water emulsion composition A-10. The trans acid content of A-10 was 2%.

Prototype Example 11
Decaglycerin heptaester (trade name: HB-750, HLB4.) Was prepared by completely melting 71.7 parts of transesterified oil A-2 of Prototype Example 2 and 28.2 parts of hardened palm kernel oil (rising melting point 34 ° C.). 2, 0.1 part of Sakamoto Yakuhin Kogyo Co., Ltd.) was added and dissolved to obtain a foamable oil-in-water emulsion composition A-11. The trans acid content of A-11 was 2%.

Prototype Example 12
Decaglycerin dodecaester (trade name: DDB-750, HLB2.) Was prepared by completely melting 71.7 parts of transesterified oil A-2 of Prototype Example 2 and 28.2 parts of hardened palm kernel oil (increased melting point 34 ° C.). 5, 0.1 part of Sakamoto Pharmaceutical Co., Ltd.) was added and dissolved to obtain a foamable oil-in-water emulsion composition A-12. The trans acid content of A-12 was 2%.

Prototype Example 13
A glycerol monostearate glycerin (trade name: Sunsoft 661AS, HLB7) was obtained by completely melting 71.7 parts of the transesterified oil A-2 of Prototype Example 2 and 28.2 parts of palm kernel hardened oil (increased melting point 34 ° C.). 0.5, manufactured by Taiyo Kagaku Co., Ltd.) 0.1 part was added and dissolved to obtain a foamable oil-in-water emulsion composition A-13. The trans acid content of A-13 was 2%.

Prototype Example 14
Sucrose fatty acid ester (trade name: POS135, HLB1, Mitsubishi Chemical) is obtained by completely melting 71.7 parts of transesterified oil A-2 and 28.2 parts of palm kernel hardened oil (increased melting point 34 ° C.) in Prototype Example 2. (Foods Co., Ltd.) 0.1 part was added and dissolved to obtain a foamable oil-in-water emulsion composition A-14. The trans acid content of A-14 was 2%.

Prototype Example 15
A sorbitan triester (trade name: Poem S-320YN, HLB4.) Was prepared by completely melting 71.7 parts of the transesterified oil A-2 of Prototype Example 2 and 28.2 parts of hardened palm kernel oil (increased melting point 34 ° C.). 2, Riken Vitamin Co., Ltd.) 0.1 part was added and dissolved to obtain a foamable oil-in-water emulsion composition A-15. The trans acid content of A-15 was 2%.

Example 5
The oil-fat composition A-3 for foaming oil-in-water emulsion of Example 1 was replaced with 37.2 parts of the oil-fat composition A-8 for foaming oil-in-water emulsion of Prototype Example 7. In the same manner as in Example 1, a foamable oil-in-water emulsion was prepared.

Example 6
The oil-fat composition A-3 for foaming oil-in-water emulsion of Example 1 was replaced with 37.2 parts of the oil-fat composition A-9 for foaming oil-in-water emulsion of Prototype Example 8. In the same manner as in Example 1, a foamable oil-in-water emulsion was prepared.

Example 7
The oil-fat composition A-3 for foaming oil-in-water emulsion of Example 1 was replaced with 37.2 parts of the oil-fat composition A-10 for foaming oil-in-water emulsion of Prototype Example 9. In the same manner as in Example 1, a foamable oil-in-water emulsion was prepared.

Example 8
Replacing 37.2 parts of the foamable oil-in-water emulsion composition A-3 in Example 1 with 37.2 parts of the foamable oil-in-water emulsion composition A-11 in Example 10 In the same manner as in Example 1, a foamable oil-in-water emulsion was prepared.

Example 9
The oil-fat composition A-3 for foaming oil-in-water emulsion of Example 1 was replaced with 37.2 parts of the oil-fat composition A-12 for foaming oil-in-water emulsion of Prototype Example 11. In the same manner as in Example 1, a foamable oil-in-water emulsion was prepared.

Emulsification stability (viscosity, bottling time), whip time, overrun, shape retention at 5 ° C., water separation, shape retention at 20 ° C., water separation of the foamable oil-in-water emulsions of Examples 5-9 The mouthfeel was evaluated by the method described above. The evaluation results are shown in Table 2.
Table 2

Comparative Example 2
The oil-fat composition A-3 for foaming oil-in-water emulsion of Example 1 was replaced with 37.2 parts of the oil-fat composition A-13 for foaming oil-in-water emulsion of Prototype Example 12. In the same manner as in Example 1, a foamable oil-in-water emulsion was prepared.

Comparative Example 3
Replacing 37.2 parts of the foamable oil-in-water emulsion composition A-3 in Example 1 with 37.2 parts of the foamable oil-in-water emulsion composition A-14 in Prototype Example 13 In the same manner as in Example 1, a foamable oil-in-water emulsion was prepared.

Comparative Example 4
The oil-fat composition A-3 for foaming oil-in-water emulsion of Example 1 was replaced with 37.2 parts of the oil-fat composition A-15 for foaming oil-in-water emulsion of Prototype Example 14. In the same manner as in Example 1, a foamable oil-in-water emulsion was prepared.

Emulsification stability (viscosity, bottling time), whip time, overrun, shape retention at 5 ° C, water separation, shape retention at 20 ° C, water separation of the foamable oil-in-water emulsions of Comparative Examples 2-4 The mouthfeel was evaluated by the method described above. The evaluation results are shown in Table 3.
Table 3

As shown in Table 2 and Table 3, sucrose fatty acid ester S-170. As sucrose fatty acid ester of HLB4.5 or less containing saturated fatty acid having 16 to 22 carbon atoms as main fatty acid. Examples 5 to 7 containing S-370 and B-370, Example 8 containing HB-750 as polyglycerin fatty acid ester, and Example 9 containing DDB-750 are all excellent long-term emulsion stability. It was excellent in workability at the time of whipping, foaming property and appearance, and excellent in shape retention, water separation resistance, nappe and drawing workability. On the other hand, in Comparative Example 2 containing glyceryl monostearate, Comparative Example 3 containing POS135 of sucrose fatty acid ester which also contains oleic acid as a main fatty acid, and Comparative Example 4 containing S-320YN which is a sorbitan fatty acid ester The degree of increase in viscosity of the oil-in-water emulsion during refrigerated long-term storage was large, and the long-term emulsion stability was insufficient.

The present invention is a low-trans acid type oil-in-water emulsion, which has long-term emulsion stability, for example, suppresses viscosity increase after 3 months of refrigerated storage after production, and improves workability, foamability, and appearance when whipped. The present invention relates to a foamable oil-in-water emulsion excellent in shape retention, water separation resistance, nappe and squeezing workability, and a method for producing the same.

Claims (4)

30-70% by weight of palm-based fats and oils, 50-90% by weight of transesterified fats and oils of 30-70% by weight of lauric fats and oils, 10-50% by weight of palm kernel hardened oil having a rising melting point of 33-40 ° C., and 16 carbon atoms as the main fatty acid Foamable oil-in-water emulsification containing 0.01 to 0.5% by weight of one or more emulsifiers selected from sucrose fatty acid esters or polyglycerin fatty acid esters of HLB 4.5 or less containing -22 saturated fatty acids Oil and fat composition for foods. The foaming oil-in-water type according to claim 1, wherein the rising melting point of the transesterified oil and fat is 30 to 40 ° C, 10 ° C SFC is 30 to 70%, 20 ° C is 20 to 40%, and 30 ° C SFC is 4 to 12%. Oil composition for emulsion. The oil-fat composition for a foamable oil-in-water emulsion according to claim 1 or 2 is contained in an oil phase in an amount of 50 to 100% by weight, and an increase in 5 ° C viscosity after refrigerated storage for 90 days with respect to 5 ° C viscosity immediately after production. A foamable oil-in-water emulsion having a ratio of 1.4 to 2.4. A process for producing a foamable oil-in-water emulsion according to claim 3.