JP2019076071A - Water-in-oil-type emulsified oil and fat composition for spread - Google Patents

Abstract

To provide a water-in-oil-type emulsified oil and fat composition for spread having good mouth melting and full bodied taste.SOLUTION: There is provided a water-in-oil-type emulsified oil and fat composition 35 mass% or more triglyceride with an inner oil phase represented by SMS, in which 1, 3 positions are S, 2 position is M, S=saturated aliphatic acid having 16 to 24 carbon atoms, and M=mono-unsaturated aliphatic acid having 16 to 24 carbon atoms, and having melting point of oil and fat of an external oil phase, which is less than melting point of oil and fat of the inner oil phase or less.SELECTED DRAWING: None

Description

  The present invention relates to a fat and oil composition for spread having good mouth melting and rich taste.

Spread fat and oil composition represented by spread margarine used for coating bread at home, or as filling for bread and confectionery in wholesale and retail bakery fields, is kneaded into dough and used for frying Unlike in the case, among the oil and fat compositions, the flavor developing properties required are different from those of other oil and fat compositions in that they taste the flavor of the oil and fat itself and eat directly.
First, it is necessary for the fat and oil composition for spread to strongly feel the richness of fat and oil. Further, the fat and oil composition for spread is blended with sodium chloride to impart salty taste for imparting taste.
And, these flavors need to be felt in a well-balanced, gentle and long manner when the fat and oil composition for spread is put in the mouth.

On the other hand, since the fat and oil composition for spread is eaten directly, it is required to have a fat and oil composition which does not make it feel as oily as possible. That is, low melting point and sharp mouth melting are required in terms of mouth melting.
In addition, the fat and oil composition for spread is also required to have characteristics regarding its physical properties.
First, since the fat and oil composition for spread is stored in a refrigerator at the time of storage and needs to be immediately filled in bread at the time of use, softness at low temperature, that is, spreadability is required. On the other hand, the oil composition for spread is not only heat resistant to the extent that it dissolves during filling operation, but also heat resistance and shape retention that does not dissolve or impregnate in bread or confectionery during distribution after filling. Characteristics can also be determined.

As described above, in the fat and oil composition for spread, it is possible to impart certain heat resistance and shape retention while using a low melting point and sharp mouth-melting blended oil, and to strongly sense the richness of the fat and oil. It is necessary.
For this reason, it is common practice to use laurin-based fats and oils that have sharp mouth melting while having relatively low melting point as compounding oil, and use a small amount of emulsifiers and hard fats for heat resistance and shape retention. It has (For example, refer to patent documents 1-4)

However, when a large amount of laurin-based fats and oils is used, there is a problem that flavor deterioration due to hydrolysis is likely to occur during storage, and in addition to deterioration of mouth melting of emulsifiers and hard fats, flavor development is deteriorated. There was also a problem that
In addition, as a form of double oil-in-oil-in-oil type emulsification, it is also practiced to improve flavor development by incorporating taste components into the inner oil phase and adjusting the mouth melting with the water phase component (for example, Patent Document 5).
However, in this method, the melting of fats and oils in the inner oil phase was not particularly improved.

JP 2004-129562 A JP 2002-204658 A Japanese Patent Application Laid-Open No. 2002-017255 WO 2004/039165 JP, 2016-174579, A

  Therefore, an object of the present invention is to provide a fat and oil composition for spread having good mouth melting and rich taste without using a large amount of laurin-based fat and oil.

As a result of various studies to achieve the above object, the present inventors can solve the above problems by using sharp melt fats and oils used for producing chocolate for the inner oil phase of the double emulsified fat composition. I found that.
The present invention has been made based on the above-mentioned findings and is an triglyceride in which the inner oil phase is represented by SMS (a triglyceride in which the first and third positions are S and the second position is M. However, S = 16 to 24 carbon atoms. For spread, characterized in that it contains 35% by mass or more of a saturated fatty acid, M is a monounsaturated fatty acid having 16 to 24 carbon atoms, and the melting point of the oil of the outer oil phase is not more than the melting point of the oil of the inner oil phase The present invention provides an oil-in-water-in-water emulsified oil composition.

  The oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention has good spreadability and meltability in the mouth, and when it is put in the mouth, it can strongly sense the richness of fat and oil.

  Hereinafter, the oil-in-water-in-oil emulsified oil composition of the present invention will be described in detail.

Here, in the present invention, the emulsifying type is required to be an oil-in-water-in-oil type. The oil-in-water-in-oil type in the present invention includes oil-in-oil type (O / O type).
The O / O type emulsion form is a type of emulsion form of oil-in-water type, and a state in which a large number of O / W emulsions having one internal oil phase exist in the external oil phase. Point to.

The oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention is a triglyceride represented by SMS in the inner oil phase (a triglyceride having S at 1 and 3 positions and M at 2 positions, where S = 16 to 24 carbon atoms. Of 35% by mass or more, preferably 55% by mass or more, and more preferably 70% by mass or more. If the content of triglyceride represented by SMS is less than 35% by mass, the effects of the present invention can not be obtained. The upper limit of the content of triglyceride represented by SMS is preferably 95% by mass or less, more preferably 90% by mass or less.
In order to make the triglyceride content represented by SMS of the above-mentioned internal oil phase into the above-mentioned range, although the triglyceride represented by SMS may be used directly, preferably an oil and fat containing a large amount of triglyceride represented by SMS is used Do.

  The above-mentioned "oil and fat containing a large amount of triglyceride represented by SMS" is a fat and oil containing 35% by mass or more, preferably 55% by mass or more of triglyceride represented by SMS. Examples of “a fat containing a large amount of triglycerides represented by SMS” include palm oil, cacao butter, shea butter, mango kernel fat, monkey fat, illipbe fat, kokmu fat, duper fat, molla fat, flukra fat and Chinese Various vegetable fats and oils such as tallow, processed fats and oils obtained by separating these various vegetable fats and oils, and processed fats and oils obtained by separating transesterified fats and oils obtained using these fats and oils can be used. In the present invention, one or more selected from these fats and oils can be used.

  In the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, palm oil, cacao butter, shea butter, mango kernel fat, salu fat and illippe are mentioned as the above “fats and fats containing a large amount of triglyceride represented by SMS”. It is preferable to use various vegetable oils and fats such as fats, and middle and oil fractionated fractionated oils and fats of these oils and fats, in that the oil-in-water-in-oil type emulsified oil and fat composition for spread is obtained. It is more preferable to use one or more of palm oil fractionated middle oil, cacao butter, shea fat, mango kernel fat, monkey fat and ilipe fat, and particularly preferably at least palm oil fractionated middle oil .

  In the above-mentioned inner oil phase, fats and oils other than the above-mentioned "fats and oils containing a large amount of triglycerides represented by SMS" can be used within a range where the triglyceride content represented by SMS is 35% by mass or more. . The fats and oils are not particularly limited, but, for example, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, sunflower oil, safflower oil, beef tallow, milk fat, Examples thereof include various vegetable fats and oils such as pork fat, fish oil and soy sauce, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils may be used alone or in combination of two or more.

  The fats and oils used in the outer oil phase of the oil-in-water type emulsified fat and oil composition for spread according to the present invention are not particularly limited, and, for example, palm oil, palm kernel oil, coconut oil, corn oil, Various plants such as olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil and soy sauce Examples thereof include fats and oils, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils may be used alone or in combination of two or more.

  In the outer oil phase of the oil-in-water-in-oil type emulsified fat and oil composition of the present invention, these fats and oils can be used without particular limitations, but good mouth melting, spreadability, shape retention and heat resistance In order to obtain, the SFC of the external oil phase is preferably 15 to 70%, more preferably 15 to 50%, and most preferably 15 to 45% at 10 ° C. The SFC at 30 ° C. of the external oil phase is preferably 3 to 20%, more preferably 3 to 17%, and most preferably 3 to 15%.

  It is preferable that the oil-in-water-in-oil type emulsified fat and oil composition of the present invention does not contain laurin-based fat and oil. Here, the term "laurin-based fats and oils" refers to fats and oils containing a large amount of fatty acid having 12 carbon atoms. Specifically, coconut oil, palm kernel oil, or these as raw materials for hydrogenation, fractionation, transesterification, etc. The fats and oils etc. which were processed 1 type or 2 types or more of physical or chemical processing of

  Furthermore, in the present invention, “does not contain laurin-based fats and oils” means that the content of the above-mentioned laurin-based fats and oils is preferably less than 10% by mass, more preferably less than 10% by mass in fats and oils used for oil-in-water emulsified oil and fat compositions for spreads. Is 5% by mass or less, and most preferably 1% by mass or less. In addition, when using the fats and oils which carried out the transesterification as a part of raw material using laurin fats and oils, it shall not be included in the content of this lauric fats and oils.

  The oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention preferably contains as much as possible saturated fatty acid having 20 or more carbon atoms from the viewpoint of mouth melting. Preferably, the content of the saturated fatty acid is 1% by mass or less.

Here, in the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, the melting point of the fat and oil of the outer oil phase is required to be equal to or lower than the melting point of the fat and oil of the inner oil phase. When the melting point of the oil of the outer oil phase is higher than the melting point of the oil of the inner oil phase, the melt in the mouth is poor and the oil-in-water-in-oil type emulsified fat and oil composition for spread having poor taste expression. The above melting point is a rising melting point.
The melting point of the outer oil phase of the oil-in-water-in-oil type emulsified fat and oil composition of the present invention is preferably 25 to 37 ° C, more preferably 28 to 34 ° C, and the melting point of the inner oil phase is preferably 30 to 30 It is 40 ° C, more preferably 30 to 36 ° C.

The oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention contains salt and / or whey mineral in the water phase.
As the salt used in the present invention, one or more selected from purified salt, rock salt, natural salt and natural salt can be used. Among these common salts, the oil-in-water-in-oil type emulsified fat and oil composition of the present invention preferably contains rock salt. Rock salt here is what was extract | collected from the rock salt layer. In addition, natural salts and natural salts mean salts other than purified salt and rock salt.

Whey mineral used in the present invention is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a feature of containing milk ash at a high concentration. Therefore, the mineral composition is a ratio close to the mineral composition in milk and whey as raw materials.
As the whey mineral used in the present invention, the calcium content in the solid content is 2% by mass in that an oil-in-water-in-oil type emulsified fat and oil composition for spread is obtained which has better mouthfeel and saltiness development. It is preferred to use less than, in particular less than 1% by weight whey minerals. The lower the calcium content, the better.

  Whey minerals produced from milk by a conventional method have a calcium content of 5% by mass or more in solid content. Whey minerals having a calcium content of less than 2% by mass are removed from milk or whey beforehand by membrane separation and / or ion exchange, and further by cooling to remove lactose and proteins to obtain whey minerals in advance. A method using acid whey using reduced milk or a method obtained by inserting a step of removing calcium when producing whey mineral from sweet whey is mentioned, but it is industrially practical. From the viewpoint of efficiency and cost, it is preferable to adopt a method in which a step of removing calcium is inserted after the minerals are concentrated to a certain extent when producing whey minerals from sweet whey. It does not specifically limit as method of decalcification used here, Well-known methods, such as the precipitation method by temperature-keeping, can be taken.

In the oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention, the above-mentioned sodium chloride and the above-mentioned whey mineral can be used alone or in combination, but at least sodium chloride is used. The salt and the whey mineral are preferably used in combination.
The content of the above-mentioned salt and / or whey mineral in the oil-in-water-in-oil type emulsified fat / oil composition of the present invention is the solid content of the salt in the aqueous phase when the salt is used alone. Preferably it is 0.1-5 mass%, More preferably, it is 0.1-3 mass%, More preferably, it is 0.3-3 mass%. If the content of the above salt is less than 0.1% by mass, the salty taste weakens and the oil and fat flavor becomes weak, which is not preferable as a fat composition for spread, and if it exceeds 5% by mass, it is too salty to eat directly May not be suitable for

  In the oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention, the content of the above-mentioned salt and / or whey mineral is the whey mineral in the water phase when whey mineral is used alone. Preferably it is 0.2-10 mass% as solid content based on a composition, More preferably, it is 0.4-5 mass%, More preferably, it is 0.5-5 mass%. If the content of the above whey mineral is less than 0.2% by mass, the salty taste is weakened, and the oil and fat flavor is weakened, which is not preferable as an oil composition for spread, and if it exceeds 10% by mass, it is too salty and direct May not be suitable for eating food.

  In the oil-in-water-in-oil type emulsified oil / fat composition for spread of the present invention, the content of the above-mentioned salt and / or whey mineral is the total of salt and whey mineral when salt and whey mineral are used in combination. The solid content of the aqueous phase is preferably 0.2 to 7% by mass, more preferably 0.3 to 4% by mass, and still more preferably 0.4 to 4% by mass, based on the composition. If the total content of salt and whey mineral is less than 0.2% by mass, the salty taste weakens and the oil and fat flavor weakens, which is not preferable as an oil composition for spread, and if it exceeds 7% by mass, salty There is a possibility that it is not suitable for direct eating too much.

Furthermore, when using salt and whey mineral in combination, salt: whey mineral is preferably 10:90 to 95: 5, more preferably 50:50 to 90:10 in solid content ratio, and more preferable. Is 70:30 to 90:10. By setting the ratio of salt and whey mineral in this range, it becomes possible to make it mildly salty. The above-mentioned ratio of salt to whey mineral is a mass ratio.
When sodium chloride and whey mineral are used in combination, the mass ratio of sodium to potassium, sodium: potassium, is preferably 50:50 to 95: 5, more preferably 60:40 to 95: 5, still more preferably 70. It is preferable to use together so that it may become: 30-95: 5. Within this range, particularly mild salty taste can be obtained.

The oil-in-water-in-oil emulsified oil / fat composition for spread according to the present invention preferably contains phospholipid in the water phase.
The above phospholipid is not particularly limited, and any phospholipid may be used as long as it can be used for food. As said phospholipid, diacyl glycerophospholipids, such as phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl serine, phosphatidyl inositol, phosphatidyl glycerol, phosphatidic acid etc. can be used, Furthermore, enzymes, such as a phospholipase, are further carried out with respect to these phospholipids. It is also possible to use a lysophospholipid which has been subjected to an enzyme treatment to improve its emulsifying power, and a food material containing a phospholipid and / or a lysophospholipid. In the present invention, one or more selected from these can be used as a phospholipid.
Since the above-mentioned phospholipids are oil-soluble, they are usually used by dissolving in the oil phase in the emulsified oil composition. However, the present invention is characterized in that the above-mentioned phospholipid is contained in the aqueous phase.

  A water-dispersed phospholipid is used as the phospholipid used to contain the phospholipid in the aqueous phase. The aqueous dispersion type phospholipid is an artificial lipid protein complex which is complexed with a high molecular weight protein such as casein sodium in an aqueous solution and then concentrated or powdered, or a natural lipid protein complex. Of phospholipids and proteins (lipid bilayers) etc. present in the present invention, but in the present invention, it is suitable to the present natural products, good in taste, and further emulsion stability. It is preferable to use a natural lipid protein complex because Although it is possible to use phospholipids that are not water-dispersible, in such a case, it is preferable to use at least 10% by mass, particularly 20% by mass or more of the phospholipids used as water-dispersible. In that case, first, water-dispersible phospholipids are dispersed in an aqueous phase, and then non-water-dispersible phospholipids are dispersed.

In the oil-in-water-in-oil type emulsified fat and oil composition of the present invention, it is preferable to use a phospholipid-containing food material rather than the phospholipid itself for the above-mentioned reasons. Examples of food materials containing phospholipids include egg yolk, soybean, and milk such as milk, goat's milk, sheep's milk, human milk and the like. In the present invention, in terms of flavor and texture, it is preferable to use a food material containing milk-derived phospholipid, and it is more preferable to use a food material containing milk-derived phospholipid.
When the food material containing the milk-derived phospholipid is used, the content of the phospholipid in the solid content of the food material is preferably 2% by mass or more, more preferably 3% by mass or more, Most preferably, it is 4-40 mass%.

Moreover, the food material containing the above-mentioned phospholipid may be in the form of liquid, powder or concentrate. However, it is preferable not to use in the present invention a food material concentrated using a solvent so that the content of phospholipids in solid matter derived from milk is 2% by mass or more, from the viewpoint of taste.
Examples of the food material having a phospholipid content of 2% by mass or more in the above-mentioned solid component derived from milk include aqueous phase components produced when producing butter oil from cream or butter. The water phase component produced when producing butter oil from this cream or butter is characterized in that its composition is largely different from the so-called buttermilk produced when producing butter from ordinary cream, and contains a large amount of phospholipids There is. Although buttermilk greatly varies depending on the difference in its production method, the content of phospholipid in solid content derived from milk is usually about 0.5 to 1.5% by mass, while cream or butter is The water phase component produced when producing butter oil has a phospholipid content of about 2 to 15% by mass in solid content derived from milk and contains a large amount of phospholipids.

In addition, as the above aqueous phase component, if the content of phospholipid in solid content derived from milk is 2% by mass or more, the aqueous phase component produced when producing butter oil from cream or butter is used as it is Also, it may be used after being subjected to processing such as spray drying, concentration, freezing and the like.
However, since milk-derived phospholipids lose their function when heated at high temperature, they are preferably less than 100 ° C, preferably at less than 60 ° C, during heating or concentration treatment, or when heated by sterilization. It is further preferred that

  Further, in the present invention, it is also possible to use lyso-phosphated phospholipids in a food material in which the content of the phospholipid in the above-mentioned solid content derived from milk is 2% by mass or more. In this case, the above-mentioned food material may be directly lyso-ized, or it may be lyso-formed after concentration. Further, the obtained lysoform may be further subjected to concentration or spray drying.

What is necessary is just to treat with phospholipase A, in order to lysoze the phospholipid in the foodstuff which is 2 mass% or more in content of the phospholipid in said milk-derived solid content. Phospholipase A is an enzyme having the function of cleaving a bond linking a glycerol moiety of a phospholipid molecule to a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol moiety of the phospholipid molecule is selectively cleaved off. Although phospholipase A is divided into A1 and A2 depending on the difference in the site of action, A2 is preferred.
Here, the content of the phospholipid in the oil-in-water-in-oil type emulsified fat and oil composition of the present invention is preferably 0.01 to 1.0% by mass, more preferably 0.05 to 0. It is 5% by mass.

In the oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention, phospholipid may be further contained in the external oil phase and / or the internal oil phase.
Here, it is preferable to use a food material containing a phospholipid and / or a lysophospholipid among the above-mentioned phospholipids as the phospholipid used to contain the phospholipid in the oil phase, particularly preferably, An oil-soluble food material or food additive such as soybean lecithin, rapeseed lecithin, egg yolk lecithin, milk lecithin, corn lecithin, safflower lecithin, egg yolk oil or the like is used.
In that case, the content of the phospholipid in the oil-in-water-in-oil type emulsified fat and oil composition of the present invention, including the content of the phospholipid contained in the aqueous phase, is preferably 0.05 to 0.05 in the composition. It is 1.5% by mass, more preferably 0.1 to 0.7% by mass.

Furthermore, in the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, it is preferable that the inner oil phase contain a taste component.
The taste component is not particularly limited as long as it is oil-soluble and can be used, and examples thereof include oil-soluble flavors, fats and oils and the like.

  The oil content in the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention is not particularly limited, but the combined total of the outer oil phase and the inner oil phase is preferably 55 to 90% by mass, more preferably 60 to 90% by mass, most preferably 70 to 85% by mass. In addition to the edible oil and fat content, the oil content is calculated by the total amount of oil and fat in the raw material containing the oil and fat.

  The water content of the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention is not particularly limited, but preferably 10 to 45% by mass, more preferably 10 to 40% by mass, most preferably It is 15-30 mass%. The water content is calculated based on the total amount of pure water in the water-containing material, including the above-mentioned whey mineral and the food material containing the above-mentioned phospholipid and / or lysophospholipid.

In the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, the ratio of the inner oil phase, the water phase and the outer oil phase is good in emulsion stability and makes it easy to feel richness of fats and oils. Therefore, the proportion of the external oil phase is 50% by mass or more, preferably 60% or more. If the proportion of the external oil phase is less than 50% by mass, the oil-in-water-in-oil type can not be maintained at the time of production, and a water-in-oil type emulsion is likely to be formed.
The proportions of the inner oil phase, the water phase and the outer oil phase in the present invention are preferably 3 to 25:10 to 40:50 to 90, more preferably 3 to 25:10 to 30:55 in terms of mass ratio. -85, most preferably 3-20: 15-25: 65-85.

The oil-in-water-in-oil type emulsified fat / oil composition for spread according to the present invention is preferable in that a milk flavor having a better texture can be obtained by containing a lactic acid fermentation flavor material.
The above-mentioned lactic acid fermentation flavor material is a flavor material obtained by lactic acid fermentation of a substrate that can be assimilated by lactic acid bacteria, but using a milk material as a substrate that can impart a more natural rich taste preferable. Examples of the milk raw materials include oil-in-water type milk and dairy products such as milk, concentrated milk, condensed milk, whey, cream, butter cream, cream cheese, natural cheese, processed cheese, etc., skimmed milk powder, whole milk powder, whey powder etc. Milk products of the following type and milk products containing lactose such as skimmed milk can also be used.
In the present invention, as the above-mentioned fermented flavor material, commercially available food and drink using lactic acid fermentation and flavor material such as cream cheese, natural cheese, processed cheese, yogurt, fermented milk beverage and the like can be used.

Moreover, in the present invention, as the above-mentioned lactic acid fermentation flavor material, two or more types of lactic acid fermentation flavor materials having different substrates and fermentation conditions may be used.
The content of the lactic acid fermentation flavor material in the oil-in-water-in-oil type emulsified fat / oil composition of the present invention is preferably 0.01 to 5% by mass, more preferably 0.05 to 2% as solid content based on the composition. %, More preferably 0.1 to 1.0% by mass. If the content of the lactic acid fermentation flavor material is less than 0.01% by mass, it is difficult to feel the addition effect of the lactic acid fermentation flavor material, and if it exceeds 5% by mass, the acidity may increase and the flavor balance may be lost. In addition, low pH may adversely affect physical properties and the like.

  Examples of components that can be contained in the oil-in-water-in-oil type emulsified fat / oil composition of the present invention include emulsifiers other than phospholipids, thickening stabilizers, saccharides, acidulants such as acetic acid, lactic acid and gluconic acid, Colorants such as β-carotene, caramel and red yeast pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, processed eggs and various eggs, dextrins, water, flavoring agents, etc. Milk and dairy products other than seasonings, pH adjusters, food preservatives, preservatives, enzymes, organic salts, inorganic salts, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, Food materials such as vegetables, meats, fish and shellfish and food additives and the like can be mentioned.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglucerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, Ethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, saponins, etc. may be mentioned, and one or two or more selected from these may be used, but the use of more than the content of phospholipid is not preferable, and more Preferably not used.

  As the above-mentioned thickening stabilizers, guar gum, locust bean gum, carrageenan, gum arabic, algins, pectin, xanthan gum, pullulan, tamarind seed gum, pylium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starches, modified starches, etc., and one or more selected from these may be used, but the content may be 0 to 0.1% by mass because of the possibility of taste inhibition. It is preferable to

  Examples of the above-mentioned saccharides include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch saccharide, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose Reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey And the like, and one or more selected from these can be used.

  Next, the method for producing the oil-in-water type emulsified fat and oil composition for spread according to the present invention will be described by taking the O / W / O type oil-in-water type emulsified oil and fat composition for spread as an example.

  The water phase is prepared by adding and mixing sodium chloride and / or whey mineral, phospholipids and other components to water, if necessary. On the other hand, the oil phase 1 (inner oil phase) containing 35 mass% or more of triglyceride represented by SMS, which is obtained by adding and mixing other components as necessary to fats and oils, and as needed, phosphorus Prepare an oil phase 2 (external oil phase) mixed with lipids and other components.

  Next, the water phase and the oil phase 1 are mixed and emulsified to obtain an O / W emulsion. Next, this O / W emulsion is introduced into the oil phase 2 to obtain an O / W / O emulsion. Then, it is desirable to sterilize the O / W / O emulsion. The sterilization method may be a batch type with a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  Next, the O / W / O emulsion is cooled and plasticized to obtain the oil-in-water-in-oil emulsified oil / fat composition of the present invention in the form of an O / W / O emulsion. Examples of equipment for cooling and plasticizing include closed continuous tube coolers, for example, margarine manufacturing machines such as a votator, combinator and perfector, plate type heat exchangers, etc., and open type diacoolers and comps The combination of a reflector etc. are mentioned.

  Furthermore, even if nitrogen, air, etc. are included in any of the manufacturing steps when manufacturing the oil-in-water-in-oil type emulsified fat and oil composition of the present invention in the form of O / W / O type emulsion, You don't have to.

In addition, as a method of manufacturing the oil-in-water type emulsified oil-fat composition for spreads of the O / O type emulsion form which is 1 type of oil-in-water type, the following four methods are mentioned, for example.
(1) Emulsify oil phase 1 (inner oil phase), water phase and oil phase 2 (outer oil phase) to produce an O / W / O emulsion, and then the O / W / O emulsion Cooled, plasticized, and phase-inverted to obtain an O / O-type spread-in-oil-in-oil-in-oil emulsified oil composition.
(2) Emulsify the aqueous phase and the oil phase to obtain an O / W emulsion, and then cool, plasticize, convert the phase of the O / W emulsion to an oil for spread of the O / O emulsion. Method of obtaining a middle oil-in-water type emulsified fat and oil composition.
(3) Emulsify the aqueous phase and the oil phase to obtain a W / O emulsion, and then phase-invert the W / O emulsion to obtain an O / W emulsion, and then the O / W emulsion. A method of obtaining an oil-in-water-in-oil type emulsified fat / oil composition of the O / O type by cooling, plasticizing, and inverting the mold emulsion.
(4) Emulsify the aqueous phase and the oil phase to obtain a W / O emulsion, and then phase-invert the W / O emulsion to obtain an O / W / O emulsion, and then the O A method of obtaining an oil-in-water-in-oil type emulsified fat / oil composition of the O / O type by cooling / plasticizing / inverting the / W / O type emulsion.

In addition, the manufacturing machine etc. at the time of manufacturing the oil-in-water-in-oil type emulsified fat and oil composition of the present invention of the O / O type emulsion form is the oil-in-water type oil-in-water emulsion of the above O / W / O type. The same thing as the manufacturing machine etc. at the time of manufacturing a fat-and-oil composition can be used.
In addition, even if nitrogen, air, etc. are introduced into the air-in-oil-in-water type emulsified oil and fat composition of the present invention in the form of the O / O type emulsified form, it is not allowed to It does not matter.

The oil-in-water-in-oil type emulsified fat and oil composition for spread thus obtained has good spreadability, good mouth melting when eaten directly, and good fat and oil when put in the mouth It has an excellent flavor development that persistently feels a rich and mild salty taste.
Therefore, the spread-in-oil-in-water type emulsified fat and oil composition of the present invention is used for spread, such as use for coating bread at home, use for filling bread and confectionery in wholesale and retail bakery fields. It can be used widely as.

  Hereinafter, the present invention will be specifically described based on examples.

<Production of transesterified fats and oils>
(Esterified fat and oil A)
A fat / oil mixture in which palm kernel oil and palm extreme curing oil were mixed at a mass ratio of 75/25 was subjected to random transesterification using a chemical catalyst to obtain transesterified fat / oil A.
The transesterified oil A had a content of triglyceride represented by SUS of less than 3% by mass, and a saturated fatty acid content of 20 or more carbon atoms was less than 1% by mass.

<Preparation of lactic acid fermentation flavor material>
10 parts by mass of skimmed milk powder, 2 parts by mass of whey powder and 87.69 parts by mass of water are mixed, heated to 55 ° C., homogenized by a colloid colloid mill manufactured by Chemcolloid Co., Ltd. It heat-sterilized at 80 degreeC with the type heat exchanger for 3 minutes, Then, it cooled to 30 degreeC with the plate type heat exchanger, and prepared the mix liquid containing a milk material. As a first lactic acid fermentation step, 0.01 part by weight of a lactic acid bacteria starter consisting of 2 kinds of Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris is added to the mixed solution containing this milk raw material, and 15 rotations at 30 ° C. It fermented for 5 hours, stirring at / min. In addition, pH of the mix liquid containing the milk raw material at the time of adding a lactic-acid-bacteria starter was 6.54, and pH at the end of a 1st lactic-acid-fermentation process was 6.35. Here, 5 parts by mass of a concentrate of an aqueous phase component (milk solid content 38% by weight, phospholipid content 3.7% by mass) generated when producing butter oil from cream is added as a phospholipid As a second lactic acid fermentation process, it is fermented for 7 hours while stirring at 10 rotations / minute at 30 ° C, pH is 4.71, phospholipid content is 0.18 mass%, solid content is 12.6 mass% The lactic acid fermentation flavor material A, which is

<Production of oil-in-water type emulsified fat and oil composition for spread>
Example 1
Palm oil fraction containing 72% by mass of triglyceride represented by SMS 4.99 parts by mass of a middle melting point portion, and an internal oil phase consisting of 0.01 parts by mass of butter flavor, 12 parts by mass of water, rock salt (sodium content 39 Mass%, potassium content 0.004 mass%) 1 mass part, whey mineral (solid content 99 weight%, sodium content 6.7 mass%, potassium content 21.7 mass%) 0.2 mass part, Consisting of 3 parts by mass of a concentrate of an aqueous phase component (milk solid content 38% by weight, phospholipid content 3.7% by mass) produced when producing butter oil from cream, and 3 parts by mass of the lactic acid fermentation flavor material A The middle aqueous phase was mixed, stirred gently (so as not to separate) at 50 to 60 ° C., and then the mixture was passed through a homogenizer to obtain an O / W emulsion. Next, 30 parts by mass of the above-mentioned transesterified fat and oil A separately prepared, the O / W type emulsion 30 parts by mass of palm fractionated soft part oil having an iodine value of 60, 7.5 parts by mass of palm stearin, and 7.5 parts by mass of soybean liquid oil The mixture is mixed at 50 to 60 ° C. with an external oil phase consisting of 0.3 parts by mass of 0.3 part by mass of soybean lecithin (phospholipid content 65% by mass) and 0.5 parts by mass of a fragrance, and quenched and plasticized by a rotator. The emulsified form of O / W / O type containing 72% by mass of triglyceride represented by SMS in the oil phase, the melting point of the oil of the outer oil phase is 31 ° C., and the melting point of the oil of the inner oil phase is 33 ° C. A spreadable margarine A, which is an oil-in-water-in-oil emulsified oil composition of the present invention, was obtained.
The obtained margarine A for spread contains salt and whey mineral in the aqueous phase, contains phospholipid in the external oil phase and the aqueous phase, and the proportion of the external oil phase is 50% by mass or more, and sodium chloride The ratio of sodium to potassium was 90:10, and the content of phospholipid was 0.11% by mass in the composition. Further, the SFC of the external oil phase was 33% at 10 ° C. and 6% at 30 ° C.

Comparative Example 1
Example except using palm oil fractionated soft part oil (triglyceride content 31% by mass represented by SMS) 4.99% by mass instead of the palm oil fractionating middle melting point 4.99 parts by mass used in the internal oil phase In the same manner as in the formulation and manufacturing method 1, 31% by mass of triglyceride represented by SMS is contained in the inner oil phase, the melting point of the oil of the outer oil phase is 31 ° C, and the melting point of the oil of the inner oil phase is 25 ° C or less A spread margarine B which is an oil-in-water-in-oil emulsified oil composition of a comparative example is obtained.
The obtained margarine B for spread contains salt and whey mineral in the aqueous phase, contains phospholipid in the external oil phase and the aqueous phase, and the proportion of the external oil phase is 50% by mass or more, and sodium chloride The ratio of sodium to potassium was 90:10, and the content of phospholipid was 0.11% by mass in the composition. Further, the SFC of the external oil phase was 33% at 10 ° C. and 6% at 30 ° C.

Comparative Example 2
It is carried out except using palm oil fractionated hard part oil (triglyceride content represented by SMS 27 mass%) 4.99 mass% instead of the palm oil fractionating middle melting point 4.99 mass parts used for the internal oil phase In the same manner as in the formulation and manufacturing method of Example 1, the inner oil phase contains 27% by mass of triglyceride represented by SMS, the melting point of the oil of the outer oil phase is 31 ° C, and the melting point of the oil of the inner oil phase is 53 ° C A spread margarine C, which is an oil-in-water-in-oil emulsified oil composition of a comparative example, was obtained.
The obtained margarine C for spread contains salt and whey mineral in the aqueous phase, contains phospholipid in the external oil phase and the aqueous phase, and the proportion of the external oil phase is 50% by mass or more, and sodium chloride The ratio of sodium to potassium was 90:10, and the content of phospholipid was 0.11% by mass in the composition. Further, the SFC of the external oil phase was 33% at 10 ° C. and 6% at 30 ° C.

<Evaluation of oil-in-water type emulsified fat and oil composition for spread>
The obtained margarine for spread A to C was subjected to the following evaluation test for taste development (mouth melting, salty taste, rich taste) and spreadability, and the results are shown in Table 1.

<Flavor expression evaluation>
About the obtained margarine AC for spreads, the flavor expression evaluation test (How to feel in the mouth, how to feel saltiness, rich taste) was conducted by 17 panelists. In addition, in the sensory test, mouth melting, how to feel saltiness and rich taste were evaluated in four stages according to the following evaluation criteria, and the most frequent one was regarded as the evaluation. In the case of the same number, the top evaluation was taken as the evaluation.

(Mouth melt evaluation criteria)
油性 Can not feel oily feeling Very good ○ Good や や Slightly inferior × Poor

(How to feel the saltiness evaluation criteria)
穏 や か Mild salty taste lasts, very good.
○ Good.
弱 く Salty and weak.
X Sharp saltiness is felt late and it is bad.

(Good taste evaluation criteria)
コ The body taste is felt sustained and very good.
○ It has a rich taste and is good.
コ The body is weak and somewhat poor.
X It is bad because it does not have a strong taste.

<Spreadness evaluation>
The obtained spread margarine A to C was stored in a constant temperature bath at 5 ° C. overnight, and spreadability at the time of applying to bread with a butter knife was evaluated in four stages according to the following evaluation criteria, and the most The thing was taken as the evaluation.

(Spreadability evaluation criteria)
伸 び Good growth, very good.
○ Good, although somewhat hard.
伸 び Elongation is poor and somewhat poor.
X Spread is difficult and bad.

Claims (4)

  Triglycerides whose internal oil phase is represented by SMS (triglycerides whose position is S at 1 and 3 at position 2 and M is where S is a saturated fatty acid having 16 to 24 carbon atoms, M is monounsaturated having 16 to 24 carbon atoms An oil-in-water-in-oil type emulsified fat and oil composition for spread, comprising 35% by mass or more of a fatty acid and having a melting point of the fat of the external oil phase equal to or less than that of the fat of the internal oil phase.   The oil-in-water-in-oil type emulsified fat and oil composition for spread according to claim 1, wherein the water phase contains salt and / or whey mineral.   The oil-in-water-in-oil type emulsified fat and oil composition for spread according to claim 1 or 2, characterized in that the aqueous phase contains a phospholipid.   The oil-in-water-in-oil type emulsified fat and oil composition for spread according to any one of claims 1 to 3, wherein the proportion of the external oil phase is 50% by mass or more.