JP2019154433A - Water-in-oil emulsified oil and fat composition - Google Patents
Water-in-oil emulsified oil and fat composition Download PDFInfo
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Abstract
Description
本発明は、油中水型乳化油脂組成物に関する。 The present invention relates to a water-in-oil emulsified oil and fat composition.
健康志向の高まりから、低脂肪スプレッドにおけるトランス脂肪酸や飽和脂肪酸の低減が求められてきた。しかしながら、低脂肪スプレッドの低トランス脂肪酸化及び低飽和脂肪酸化においては、液状油に対する固体脂の割合が極めて低いことに起因する硬度低下や、液状油を固形又は半固形状にするために添加する油脂構造化剤の性状に起因する保存時の油脂収縮等の問題があった。 Due to increased health consciousness, reduction of trans fatty acids and saturated fatty acids in low fat spreads has been sought. However, in trans-fatty acid reduction and low-saturation fatty acid conversion of low fat spread, it is added to reduce the hardness due to the extremely low ratio of solid fat to liquid oil and to make liquid oil solid or semi-solid. There was a problem such as oil and fat shrinkage during storage due to the properties of the oil and fat structuring agent.
特許文献１には、トランス脂肪酸の含量が少なくても、良好な口溶け、外観、可塑性及び酸化安定性を有し、耐熱保型性を有するフィリング用油中水型乳化油脂組成物が記載されている。
特許文献１に記載されたフィリング用油中水型乳化油脂組成物はトランス脂肪酸の含量を少なくしたものであるが、飽和脂肪酸の含量については言及されていない。
そこで、本発明は、低脂肪、低飽和脂肪酸、低トランス脂肪酸であり、すぐれた特徴を有する、新規な油中水型乳化油脂組成物を提供することを課題とする。
Although the water-in-oil emulsified oil / fat composition for filling described in
Accordingly, an object of the present invention is to provide a novel water-in-oil emulsified oil / fat composition that has low fat, low saturated fatty acid, and low trans fatty acid and has excellent characteristics.
上記課題に鑑み、本発明者らが鋭意研究を行った結果、少量の蝋により液状油をゲル化することによって、従来求められてきた特徴（硬度・口溶け・保存性・耐熱性・乳化安定性）をすべて実現でき、かつ、低脂肪、低飽和脂肪酸、低トランス脂肪酸のすべてを兼ね備えた油中水型乳化油脂組成物を簡便に製造できることを見出し、本発明を完成させた。 In view of the above-mentioned problems, the present inventors conducted extensive research, and as a result, the liquid oil was gelled with a small amount of wax to obtain the characteristics (hardness, meltability, storage stability, heat resistance, emulsion stability, etc.) ), And a water-in-oil emulsified oil / fat composition having all of low fat, low saturated fatty acid and low trans fatty acid can be easily produced, and the present invention has been completed.
本発明によれば、以下の油中水型乳化油脂組成物等を提供できる。
１．油脂成分を１〜４２重量％含み、かつ、部分水素添加油脂を含まない油中水型乳化油脂組成物であって、
エステル交換油を１〜５重量％、及び
蝋を０．１〜１重量％含み、
前記油脂成分の全構成脂肪酸中、飽和脂肪酸が２０重量％以下である、油中水型乳化油脂組成物。
２．前記エステル交換油は、炭素数６〜２２の脂肪酸により構成され、各脂肪酸の割合が前記エステル交換油に対して０〜３０重量％である、１に記載の油中水型乳化油脂組成物。
３．前記蝋が、蜜蝋、ライスワックス、キャンデリラワックス、カルナウバワックス、及びヒマワリワックスからなる群から選択される少なくとも１以上である、１又は２に記載の油中水型乳化油脂組成物。
４．前記蝋が、蜜蝋及びライスワックスからなる群から選択される少なくとも１以上である、１〜３のいずれかに記載の油中水型乳化油脂組成物。
５．前記蝋がライスワックスである、１〜４のいずれかに記載の油中水型乳化油脂組成物。
６．トランス脂肪酸の含量が０重量％以上〜０．０５重量％未満である、１〜５のいずれかに記載の油中水型乳化油脂組成物。
７．さらに、重合度が５〜２９のイヌリンを２５〜３０重量％含む、１〜６のいずれかに記載の油中水型乳化油脂組成物。
８．スプレッドである、１〜７のいずれかに記載の油中水型乳化油脂組成物。
According to the present invention, the following water-in-oil emulsified oil and fat composition and the like can be provided.
1. A water-in-oil emulsified oil / fat composition containing 1 to 42% by weight of an oil / fat component and not containing a partially hydrogenated oil / fat,
1-5 wt% transesterified oil, and 0.1-1 wt% wax,
The water-in-oil emulsified oil / fat composition, wherein a saturated fatty acid is 20% by weight or less in all the constituent fatty acids of the oil / fat component.
2. 2. The water-in-oil emulsified oil / fat composition according to 1, wherein the transesterified oil is composed of a fatty acid having 6 to 22 carbon atoms, and a ratio of each fatty acid is 0 to 30% by weight with respect to the transesterified oil.
3. 3. The water-in-oil emulsified oil / fat composition according to 1 or 2, wherein the wax is at least one selected from the group consisting of beeswax, rice wax, candelilla wax, carnauba wax, and sunflower wax.
4). The water-in-oil emulsified oil / fat composition according to any one of 1 to 3, wherein the wax is at least one selected from the group consisting of beeswax and rice wax.
5). The water-in-oil emulsified oil / fat composition according to any one of 1 to 4, wherein the wax is rice wax.
6). The water-in-oil emulsified oil / fat composition according to any one of 1 to 5, wherein the trans fatty acid content is 0 wt% or more and less than 0.05 wt%.
7). Furthermore, the water-in-oil type emulsified oil-fat composition in any one of 1-6 containing 25-30 weight% of inulin with a polymerization degree of 5-29.
8). The water-in-oil emulsified oil / fat composition according to any one of 1 to 7, which is a spread.
本発明によれば、低脂肪、低飽和脂肪酸、低トランス脂肪酸であり、すぐれた特徴（硬度・口溶け・保存性・耐熱性・乳化安定性）を有する、新規な油中水型乳化油脂組成物を提供できる。 According to the present invention, a novel water-in-oil emulsified oil / fat composition having low fat, low saturated fatty acid and low trans fatty acid and having excellent characteristics (hardness, meltability, storage stability, heat resistance, and emulsion stability) Can provide.
以下、本発明の油中水型乳化油脂組成物の実施形態について説明する。 Hereinafter, embodiments of the water-in-oil emulsified oil and fat composition of the present invention will be described.
本発明の油中水型乳化油脂組成物は、油脂成分を１〜４２重量％含み、かつ、部分水素添加油脂を含まない油中水型乳化油脂組成物であって、エステル交換油を１〜５重量％、及び蝋を０．１〜１重量％含み、前記油脂成分の全構成脂肪酸中、飽和脂肪酸が２０重量％以下であるものである。 The water-in-oil emulsified oil / fat composition of the present invention is a water-in-oil emulsified oil / fat composition containing 1 to 42% by weight of an oil / fat component and not containing a partially hydrogenated oil / fat. 5% by weight and 0.1 to 1% by weight of wax, and the saturated fatty acid is 20% by weight or less in the total constituent fatty acids of the oil and fat component.
本発明の油中水型乳化油脂組成物によれば、エステル交換油と蝋をそれぞれ特定の量で含むことにより、低脂肪、低飽和脂肪酸、低トランス脂肪酸の油中水型乳化油脂組成物における従来の課題を解決することができる。具体的には、低脂肪、低飽和脂肪酸、低トランス脂肪酸の油中水型乳化油脂組成物に対して、すぐれた硬度・口溶け・保存性・耐熱性・乳化安定性を付与できる。
本発明者らが知る限りにおいて、低脂肪、低飽和脂肪酸、低トランス脂肪酸のすべてを兼ね備えつつ、すぐれた硬度・口溶け・保存性・耐熱性・乳化安定性を有する油中水型乳化油脂組成物はこれまで知られていない。
According to the water-in-oil type emulsified oil / fat composition of the present invention, in the water-in-oil type emulsified oil / fat composition of low fat, low saturated fatty acid, and low trans fatty acid by containing transesterified oil and wax in specific amounts, respectively. Conventional problems can be solved. Specifically, excellent hardness, meltability, storage stability, heat resistance, and emulsion stability can be imparted to low-fat, low-saturated fatty acid, and low-trans fatty acid water-in-oil emulsified oil compositions.
As far as the inventors know, a water-in-oil emulsified oil / fat composition that has all of low fat, low saturated fatty acid and low trans fatty acid and has excellent hardness, meltability, storage stability, heat resistance, and emulsion stability. Is not known so far.
本発明において、油中水型乳化油脂組成物とは、油を連続相として水が分散する乳化組成物を意味する。本発明の油中水型乳化油脂組成物は、例えば、スプレッド等として提供することができる。 In the present invention, the water-in-oil emulsified oil / fat composition means an emulsified composition in which water is dispersed using oil as a continuous phase. The water-in-oil emulsified oil / fat composition of the present invention can be provided, for example, as a spread.
本発明の油中水型乳化油脂組成物は、油脂成分を１〜４２重量％含む。これにより、本発明の油中水型乳化油脂組成物を低脂肪のものとすることができる。油脂成分の含量は、好ましくは、５〜３５重量％、より好ましくは、１０〜３０重量％、さらにより好ましくは、１５〜２５重量％である。 The water-in-oil emulsified oil / fat composition of the present invention contains 1 to 42% by weight of an oil / fat component. Thereby, the water-in-oil emulsified oil / fat composition of the present invention can have a low fat content. The content of the fat and oil component is preferably 5 to 35% by weight, more preferably 10 to 30% by weight, and still more preferably 15 to 25% by weight.
本発明の油中水型乳化油脂組成物を構成する油脂成分としては、当技術分野において既知の任意の油脂を使用することができ、例えば、ナタネ油、大豆油、パーム油、コーン油、サフラワー油、ヤシ油、オリーブ油、ヒマワリ油、米ヌカ油、綿実油等の食用植物油脂、乳脂肪、魚油、牛脂、豚脂等の食用動物油脂を使用することができる。 As the oil / fat component constituting the water-in-oil emulsified oil / fat composition of the present invention, any oil / fat known in the art can be used, for example, rapeseed oil, soybean oil, palm oil, corn oil, safflower oil. Edible vegetable oils and fats such as flower oil, palm oil, olive oil, sunflower oil, rice bran oil and cottonseed oil, and edible animal fats and oils such as milk fat, fish oil, beef tallow and pork fat can be used.
油脂成分は、製造する油中水型乳化油脂組成物において目的とする物性に依存して、液状油と固体脂を適宜組み合わせて使用することができる。
本発明の油中水型乳化油脂組成物は、液状油を、例えば、５〜３５重量％、１０〜３０重量％、１５〜２５重量％の範囲で含むことができる。
本発明の油中水型乳化油脂組成物は、固体脂を、例えば、１〜４．５重量％、１〜４重量％、１〜３．５重量％の範囲で含むことができる。
尚、液状油は、製造環境、使用環境等の温度（例えば、１５〜２５℃）において、液体の形態である油脂成分を意味し、固体脂は、製造環境、使用環境等の温度（例えば、１５〜２５℃）において、固体の形態である油脂成分を意味する。
The oil / fat component can be used by appropriately combining liquid oil and solid fat depending on the intended physical properties in the water-in-oil emulsified oil / fat composition to be produced.
The water-in-oil emulsified oil / fat composition of the present invention may contain liquid oil in the range of, for example, 5 to 35% by weight, 10 to 30% by weight, and 15 to 25% by weight.
The water-in-oil emulsified oil / fat composition of the present invention can contain solid fat in the range of, for example, 1 to 4.5% by weight, 1 to 4% by weight, and 1 to 3.5% by weight.
In addition, liquid oil means the fat and oil component which is a liquid form in temperature (for example, 15-25 degreeC) of manufacturing environment, use environment, etc., solid fat is temperature (for example, production environment, use environment, etc. 15 to 25 ° C.) means a fat component in a solid form.
本発明の油中水型乳化油脂組成物において、液状油としては、ナタネ油、大豆油、パーム油、コーン油、サフラワー油、ヤシ油、オリーブ油、ヒマワリ油、米ヌカ油、綿実油等の植物油を使用することができ、好ましくは、植物の利用部位が種子類である植物油（例えば、ハイオレイックサフラワー油）である。
本発明の油中水型乳化油脂組成物において、固体脂としては、製造環境、使用環境等の温度（例えば、１５〜２５℃）において固形である、エステル交換油を使用することができる。
In the water-in-oil emulsified oil / fat composition of the present invention, the liquid oil includes vegetable oils such as rapeseed oil, soybean oil, palm oil, corn oil, safflower oil, palm oil, olive oil, sunflower oil, rice bran oil, and cottonseed oil. Preferably, it is vegetable oil (for example, high oleic safflower oil) in which the plant utilization site is seeds.
In the water-in-oil emulsified oil / fat composition of the present invention, as the solid fat, transesterified oil that is solid at a temperature (for example, 15 to 25 ° C.) such as a production environment and a use environment can be used.
本発明において、エステル交換油とは、ナトリウムメトキシド等の触媒又はリパーゼの作用により、油脂を構成するトリアシルグリセロールの分子内又は分子間でのアシル基を交換させて、脂肪酸の組み合わせの異なったトリアシルグリセロールを生じさせる反応（エステル交換反応）によって製造された油脂を意味する。また、本発明において、エステル交換油は、製造環境、使用環境等の温度（例えば、１５〜２５℃）において固形であるものをいうものとする。 In the present invention, the transesterified oil is different in the combination of fatty acids by exchanging acyl groups within or between the molecules of triacylglycerol constituting the oil and fat by the action of a catalyst such as sodium methoxide or lipase. It means fats and oils produced by a reaction (transesterification reaction) that produces triacylglycerol. Moreover, in this invention, transesterified oil shall mean what is solid in temperature (for example, 15-25 degreeC), such as a manufacturing environment and a use environment.
本発明の一態様において、エステル交換油は、炭素数６〜２２の脂肪酸により構成され、各脂肪酸の割合がエステル交換油に対して０〜３０重量％であることが好ましい。
具体的には、例えば、構成脂肪酸として、Ｃ６：０＋Ｃ８：０＋Ｃ１０：０＝６重量％、Ｃ１２：０＝２２重量％、Ｃ１４：０＋Ｃ１６：０＝１７重量％、Ｃ１８：０＝２２重量％、Ｃ２２：０＝２２重量％、及びその他の脂肪酸＝１１重量％を含むエステル交換油等を使用することができる。
1 aspect of this invention WHEREIN: It is preferable that transesterification oil is comprised with a C6-C22 fatty acid, and the ratio of each fatty acid is 0-30 weight% with respect to transesterification oil.
Specifically, for example, as constituent fatty acids, C6: 0 + C8: 0 + C10: 0 = 6 wt%, C12: 0 = 22 wt%, C14: 0 + C16: 0 = 17 wt%, C18: 0 = 22 wt%, C22 : Transesterified oil containing 0 = 22% by weight and other fatty acids = 11% by weight can be used.
本発明の油中水型乳化油脂組成物は、エステル交換油を１〜５重量％含む。本発明の油中水型乳化油脂組成物は、エステル交換油を特定の量で含むことにより、トランス脂肪酸含量を低減（低トランス脂肪酸化）することができる。エステル交換油の含量は、好ましくは、１〜４．５重量％、より好ましくは、１〜４重量％、さらにより好ましくは、１〜３．５重量％である。 The water-in-oil emulsified oil / fat composition of the present invention contains 1 to 5% by weight of transesterified oil. The water-in-oil emulsified oil / fat composition of the present invention can reduce the trans fatty acid content (lower trans fatty acid content) by containing a specific amount of transesterified oil. The content of transesterified oil is preferably 1 to 4.5% by weight, more preferably 1 to 4% by weight, and even more preferably 1 to 3.5% by weight.
本発明において、部分水素添加油脂とは、不飽和脂肪酸を含む油脂に対して触媒等の存在下で水添反応を行うことにより水素を付加した油脂を意味する。
本発明の油中水型乳化油脂組成物は、部分水素添加油脂を含まない。部分水素添加油脂の製造過程で水添反応を行う際、トランス脂肪酸が製造される可能性があるため、本発明の油中水型乳化油脂組成物は部分水素添加油脂を含まないものとすることにより、低トランス脂肪酸とすることができる。
In the present invention, the partially hydrogenated oil / fat means an oil / fat to which hydrogen is added by performing a hydrogenation reaction in the presence of a catalyst or the like on an oil / fat containing an unsaturated fatty acid.
The water-in-oil emulsified oil / fat composition of the present invention does not contain a partially hydrogenated oil / fat. Since trans fatty acids may be produced when a hydrogenation reaction is performed in the process of producing partially hydrogenated fats and oils, the water-in-oil emulsified fat composition of the present invention does not contain partially hydrogenated fats and oils. Thus, a low trans fatty acid can be obtained.
本発明の一態様において、トランス脂肪酸の含量が０重量％以上〜０．０５重量％未満であることが好ましい。トランス脂肪酸の含量は、より好ましくは、検出下限未満である。 In one embodiment of the present invention, the trans fatty acid content is preferably 0% by weight or more and less than 0.05% by weight. The trans fatty acid content is more preferably below the lower detection limit.
本発明の油中水型乳化油脂組成物は、蝋を０．１〜１重量％含む。本発明の油中水型乳化油脂組成物は、蝋を特定の量で含むことにより、組成物中に含まれる液状油をゲル化させ固形又は半固形状にする機能を発揮し、これにより組成物に好ましい物性を付与することができる。蝋の含量は、好ましくは、０．１〜０．８５重量％、より好ましくは、０．１〜０．７重量％、さらにより好ましくは、０．１〜０．５５重量％である。
本発明の油中水型乳化油脂組成物において、蝋は、液状油をゲル化させ固形又は半固形状にする油脂構造化剤として機能する。
The water-in-oil emulsified fat composition of the present invention contains 0.1 to 1% by weight of wax. The water-in-oil emulsified oil / fat composition of the present invention exhibits the function of gelling the liquid oil contained in the composition to form a solid or semi-solid by containing a specific amount of wax. Preferred physical properties can be imparted to the product. The wax content is preferably 0.1 to 0.85 wt%, more preferably 0.1 to 0.7 wt%, and even more preferably 0.1 to 0.55 wt%.
In the water-in-oil type emulsified oil / fat composition of the present invention, the wax functions as an oil / fat structuring agent that gels the liquid oil into a solid or semi-solid form.
本発明において、蝋とは、脂肪酸と高級一価アルコール類又は二価アルコール類とのエステルであり、両親媒性の低い非極性の疎水性分子を指す。動物由来及び植物由来のものを含む。例えば、蜜蝋、ライスワックス、キャンデリラワックス、カルナウバワックス、ヒマワリワックス等が挙げられる。 In the present invention, the wax is an ester of a fatty acid and a higher monohydric alcohol or dihydric alcohol, and refers to a nonpolar hydrophobic molecule having low amphiphilic properties. Includes those derived from animals and plants. For example, beeswax, rice wax, candelilla wax, carnauba wax, sunflower wax and the like can be mentioned.
本発明の一態様において、蝋は、蜜蝋及びライスワックスからなる群から選択される少なくとも１以上であることが好ましい。これを添加することにより、油脂組成物の硬度上昇や耐熱性付与の効果が得られる。
また、本発明の別の態様において、蝋は、ライスワックスであることが好ましい。
In one aspect of the present invention, the wax is preferably at least one selected from the group consisting of beeswax and rice wax. By adding this, the effect of increasing the hardness or imparting heat resistance of the oil or fat composition can be obtained.
In another embodiment of the present invention, the wax is preferably rice wax.
本発明の油中水型乳化油脂組成物は、油脂成分の全構成脂肪酸中、飽和脂肪酸が２０重量％以下である。これにより、本発明の油中水型乳化油脂組成物を低飽和脂肪酸のものとすることができる。油脂成分の全構成脂肪酸中の飽和脂肪酸の含量は、好ましくは、１８重量％以下、より好ましくは、１５重量％以下である。 In the water-in-oil emulsified oil / fat composition of the present invention, the saturated fatty acid is 20% by weight or less in the total constituent fatty acids of the oil / fat component. Thereby, the water-in-oil type emulsified oil-fat composition of this invention can be made into the thing of a low saturated fatty acid. The content of the saturated fatty acid in the total constituent fatty acids of the fat and oil component is preferably 18% by weight or less, more preferably 15% by weight or less.
本発明の一態様では、油中水型乳化油脂組成物はイヌリンを含むことが好ましい。イヌリンは重合度が５〜２９であることが好ましい。本発明の油中水型乳化油脂組成物におけるイヌリンの含量は２５〜３０重量％が好ましい。 In one aspect of the present invention, the water-in-oil emulsified fat composition preferably contains inulin. Inulin preferably has a degree of polymerization of 5 to 29. The content of inulin in the water-in-oil emulsified oil / fat composition of the present invention is preferably 25 to 30% by weight.
イヌリンは、一般式ＧＦｎ（Ｇ：グルコース、Ｆ：フルクトース、ｎ：フルクトースの数（ｎ≧２））で表される分岐のないフラクタンである。一般に重合度の異なるイヌリンの集合体として販売されているが、個々の重合度のイヌリンに着目した場合、重合度の大きさにより性質は異なり、低重合体（特に重合度４以下）は甘味を呈し、高重合体（特に３０以上）は水に溶けづらい特徴を有する。そのため、集合体においても、その重合度の分布が加工特性や味質・食感に影響を与える。 Inulin is an unbranched fructan represented by the general formula GFn (G: glucose, F: fructose, n: number of fructose (n ≧ 2)). Generally, it is sold as a collection of inulins with different degrees of polymerization. However, when focusing on inulin with individual degrees of polymerization, the properties differ depending on the degree of polymerization, and low polymers (especially those with a degree of polymerization of 4 or less) have a sweet taste. And high polymer (especially 30 or more) is difficult to dissolve in water. Therefore, even in the aggregate, the distribution of the degree of polymerization affects the processing characteristics, taste quality and texture.
本発明の一態様では、油中水型乳化油脂組成物がイヌリンを含むことにより、油脂含量を低減（低脂肪化）することができる。 In one aspect of the present invention, when the water-in-oil emulsified oil / fat composition contains inulin, the oil / fat content can be reduced (reduced fat).
本発明において使用するイヌリンは、重合度５〜２９のイヌリンを９５重量％以上含むイヌリン組成物が好ましい。本発明において使用するイヌリン組成物は、スクロースにイヌリン合成酵素のような糖転移酵素を作用させて合成することができる。具体的な製法は、例えば、ＷＯ０３／０２７３０４に記載されているとおりである。 The inulin used in the present invention is preferably an inulin composition containing 95% by weight or more of inulin having a polymerization degree of 5 to 29. The inulin composition used in the present invention can be synthesized by reacting sucrose with a glycosyltransferase such as inulin synthase. A specific production method is, for example, as described in WO03 / 027304.
本発明の油中水型乳化油脂組成物は、当技術分野において既知の任意の食品添加剤を含んでいてもよい。食品添加剤としては、例えば、酸化防止剤、香料、着色料、乳化剤、調味料（食塩等）等が挙げられる。食品添加剤の含有量は、本発明の効果を損なわないことを条件として、適宜決定することができる。 The water-in-oil emulsified fat composition of the present invention may contain any food additive known in the art. Examples of food additives include antioxidants, fragrances, colorants, emulsifiers, seasonings (salts and the like), and the like. The content of the food additive can be appropriately determined on the condition that the effects of the present invention are not impaired.
本発明の油中水型乳化油脂組成物において、油脂成分及び食品添加剤以外の構成成分は、水相を構成する水である。尚、前述のとおり、本発明の一態様では、イヌリンを含んでもよい。 In the water-in-oil emulsified oil / fat composition of the present invention, the constituent components other than the oil / fat component and the food additive are water constituting the aqueous phase. Note that as described above, in one embodiment of the present invention, inulin may be included.
本発明の油中水型乳化油脂組成物は、油相を構成する材料を混合して油相を調製し、水相を構成する材料を混合して水相を調製してから、油相と水相を任意の既知の手段で混合して乳化することにより製造することができる。具体的には、例えば、実施例に記載の方法により、製造することができる。 The water-in-oil emulsified oil / fat composition of the present invention is prepared by mixing the materials constituting the oil phase to prepare the oil phase, mixing the materials constituting the water phase to prepare the water phase, It can be produced by mixing and emulsifying the aqueous phase by any known means. Specifically, for example, it can be produced by the method described in the examples.
本発明の一態様では、油中水型乳化油脂組成物の油相構成成分について５℃での固体脂含量（以下、「ＳＦＣ」ともいう。）に対する３５℃における固体脂含量の割合が３４％以下であることが好ましい。これにより、口溶けにすぐれた油中水型乳化油脂組成物とすることができる。上記のＳＦＣ割合は、好ましくは３０％以下であり、より好ましくは２５％以下であり、例えば、３４％以下、３３％以下、３２％以下、３１％以下、３０％以下、２９％以下、２８％以下、２７％以下、２６％以下、２５％以下、２４％以下、又は２３％以下であってもよい。上記割合の下限値は、特に限定されないが、例えば５％以上である。
ＳＦＣは、例えば、実施例に記載する方法により測定することができる。
In one aspect of the present invention, the ratio of the solid fat content at 35 ° C. to the solid fat content at 5 ° C. (hereinafter also referred to as “SFC”) of the oil phase constituents of the water-in-oil emulsified fat composition is 34%. The following is preferable. Thereby, it can be set as the water-in-oil type emulsified oil-fat composition excellent in melting in the mouth. The SFC ratio is preferably 30% or less, more preferably 25% or less. For example, 34% or less, 33% or less, 32% or less, 31% or less, 30% or less, 29% or less, 28 % Or less, 27% or less, 26% or less, 25% or less, 24% or less, or 23% or less. Although the lower limit of the said ratio is not specifically limited, For example, it is 5% or more.
SFC can be measured, for example, by the method described in the examples.
以下、実施例により本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載には限定されない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to the description of these examples.
試験例１
（１）スプレッドの調製
表１に示す配合にしたがって、油相及び水相の構成成分を用意し、以下に示す手順で、油脂構造化剤を変化させたスプレッド（油中水型乳化油脂組成物）を調製した。各成分の入手元を以下に示す。
・ハイオレイックサフラワー油（日清オイリオ株式会社）
・エステル交換油：構成脂肪酸として、Ｃ６：０＋Ｃ８：０＋Ｃ１０：０＝６重量％、Ｃ１２：０＝２２重量％、Ｃ１４：０＋Ｃ１６：０＝１７重量％、Ｃ１８：０＝２２重量％、Ｃ２２：０＝２２重量％、及びその他の脂肪酸＝１１重量％を含む（太陽油脂株式会社）
・油脂構造化剤
・・ライスワックス（横関油脂工業株式会社）
・・蜜蝋（三木化学工業株式会社）
・・ＴＡＩＳＥＴ−ＡＤ（太陽化学株式会社）
・乳化剤
・・グリセリン酸脂肪酸エステル（理研ビタミン株式会社）
・・ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）（太陽化学株式会社）
・香料
・イヌリン組成物（フジ日本精糖株式会社：重合度５〜２９のイヌリンを９５重量％以上含む）
Test example 1
(1) Preparation of spread According to the formulation shown in Table 1, the oil phase and water phase constituents were prepared, and the oil and fat structuring agent was changed according to the procedure shown below (water-in-oil emulsified oil and fat composition). ) Was prepared. The acquisition source of each component is shown below.
・ High oleic safflower oil (Nisshin Oilio Co., Ltd.)
-Transesterified oil: As constituent fatty acids, C6: 0 + C8: 0 + C10: 0 = 6 wt%, C12: 0 = 22 wt%, C14: 0 + C16: 0 = 17 wt%, C18: 0 = 22 wt%, C22: 0 = 22 wt% and other fatty acids = 11 wt% (Taiyo Yushi Co., Ltd.)
・ Oil and fat structuring agent ・ Rice wax (Yokoseki Oil & Fat Co., Ltd.)
..Beeswax (Miki Chemical Industry Co., Ltd.)
・ ・ TAISET-AD (Taiyo Chemical Co., Ltd.)
・ Emulsifier ・ ・ Glyceric acid fatty acid ester (RIKEN VITAMIN CO., LTD.)
..Polyglycerin condensed ricinoleic acid ester (PGPR) (Taiyo Chemical Co., Ltd.)
・ Perfume / Inulin composition (Fuji Nippon Seika Co., Ltd .: Inulin with a polymerization degree of 5 to 29 is contained at 95% by weight or more)
まず、７５℃以上に加熱した水に食塩及びイヌリン組成物を溶解させて、水相部を調製した。
次いで、油相部を構成する材料を調合タンクに入れ、調合タンクのジャケットを約６５℃に制御しながら、内容物を撹拌、混合して、油相部を調製した。
First, the salt and inulin composition were dissolved in water heated to 75 ° C. or higher to prepare an aqueous phase part.
Subsequently, the material which comprises an oil phase part was put into the preparation tank, and the contents were stirred and mixed, controlling the jacket of a preparation tank at about 65 degreeC, and the oil phase part was prepared.
次いで、調合タンク中の油相部に水相部を低流量で添加し、調合タンクのジャケットを約６５℃に制御しながら、１０分以上、内容物を撹拌、混合して、乳化液を得た。 Next, the water phase is added to the oil phase in the blending tank at a low flow rate, and the contents are stirred and mixed for 10 minutes or more while controlling the jacket of the blending tank at about 65 ° C. to obtain an emulsion. It was.
得られた乳化液を、殺菌、冷却後、混練機（コンビネーター）に供した。混練機に向けて送り出す高圧ポンプの出口圧力を０．３〜０．５ＭＰａ、マーガリン製造機の出口温度を２３〜２７℃、循環時間を１５〜２４０分間に設定して運転し、低脂肪スプレッドを得た。 The obtained emulsion was sterilized and cooled, and then subjected to a kneader (combinator). Operate by setting the outlet pressure of the high-pressure pump sent out to the kneading machine to 0.3 to 0.5 MPa, the outlet temperature of the margarine manufacturing machine to 23 to 27 ° C., and the circulation time to 15 to 240 minutes. Obtained.
得られた低脂肪スプレッドについて、スプレッド中の飽和脂肪酸は３．１２重量％であり、油脂成分の全構成脂肪酸組成中の飽和脂肪酸は１４．５重量％であった。また、トランス脂肪酸は検出されず、検出下限（０．０５重量％）未満であった。 About the obtained low fat spread, the saturated fatty acid in the spread was 3.12% by weight, and the saturated fatty acid in the total constituent fatty acid composition of the fat and oil component was 14.5% by weight. Moreover, trans fatty acid was not detected and was less than the lower limit of detection (0.05% by weight).
（２）スプレッドの評価
油脂構造化剤を変えて調製した実施例１〜２及び比較例１のスプレッドについて、以下の項目の評価を行った。結果を表２に示す。
(2) Evaluation of spread The following items were evaluated for the spreads of Examples 1 and 2 and Comparative Example 1 prepared by changing the oil and fat structuring agent. The results are shown in Table 2.
［保存中の表面組織状態（保存性）］
実際のスプレッド使用時の環境を想定し、１０℃で２３．５時間、３０℃で０．５時間のサイクル運転で１４日間保存した。表面にひび割れがあり、組織状態の悪化が見られた場合は評点１、表面にひび割れはないが滑らかでなく、組織状態が良好でない場合は評点２、表面が滑らかで、組織状態が良い場合は評点３として、保存中の表面組織状態を評価した。
[Surface texture state during storage (storability)]
Assuming the environment when using an actual spread, it was stored for 14 days in a cycle operation of 23.5 hours at 10 ° C. and 0.5 hours at 30 ° C. If the surface is cracked and the structure is deteriorated, the rating is 1. If the surface is not cracked but smooth, the score is 2. If the texture is not good, the score is 2. If the surface is smooth and the structure is good. As the score 3, the surface texture state during storage was evaluated.
［オイルオフ（乳化安定性）］
上述のサイクル運転を行った後、スプレッドの外観を以下の５段階の基準で評価した。
・評点５：通常の冷蔵状態と同じ外観を呈する。
・評点４：表面に照りがある、一度溶けた様子がある等、通常の冷蔵状態とは異なるが、液体の油の分離はない。
・評点３：カップ縁近くに濃い黄色の部分がある、又は表面にわずかな油滴がある。
・評点２：カップ縁近くに液体の油がわずかに分離している、又は表面に多くの油滴がある。
・評点１：明らかな液体の油の分離がある。
[Oil off (emulsification stability)]
After performing the above-mentioned cycle operation, the appearance of the spread was evaluated according to the following five-stage criteria.
・ Score 5: Appears the same appearance as a normal refrigerated state.
・ Score 4: There is no separation of liquid oil, although it is different from the normal refrigerated state, such as shining on the surface and appearance of melting once.
-Rating 3: There is a dark yellow part near the cup edge, or there are slight oil droplets on the surface.
Score 2: Liquid oil is slightly separated near the cup edge, or there are many oil droplets on the surface.
Score 1: There is a clear liquid oil separation.
［口溶け］
１０名の専門パネルにより官能評価を行い、口溶けが良好（評点３）、口溶けがやや良い（評点２）、口どけが悪い（評点１）を判定した。
[Melting mouth]
Sensory evaluation was performed by 10 professional panels, and it was determined whether the mouth melt was good (rating 3), the mouth melting was slightly good (rating 2), and the mouth melting was bad (rating 1).
［総合評価］
以上の各項目を総合的に評価し、５段階の基準で評点をつけた。１（不適）〜５（良）とした。
[Comprehensive evaluation]
Each of the above items was comprehensively evaluated and scored according to a five-step standard. 1 (unsuitable) to 5 (good).
従来既知の油脂構造化剤を使用した比較例１のスプレッドは、保存中にひび割れがみられ、保存性が不適であり、口溶けが悪かった。一方、ライスワックスを使用した実施例１及び蜜蝋を使用した実施例２のスプレッドは、保存中にひび割れがみられず、保存性が良好であり、口溶けが良好であった。
以上より、油脂構造化剤として、ライスワックス（実施例１）、蜜蝋（実施例２）を添加することにより、保存性・乳化安定性・口溶けの良好な、低脂肪・低トランス脂肪酸・低飽和脂肪酸のスプレッドを製造できた。
The spread of Comparative Example 1 using a conventionally known oil and fat structuring agent was cracked during storage, was unsuitable for storage, and was poorly melted in the mouth. On the other hand, the spreads of Example 1 using rice wax and Example 2 using beeswax were not cracked during storage, had good storage stability, and melted well.
From the above, by adding rice wax (Example 1) and beeswax (Example 2) as fat and oil structuring agent, low fat, low trans fatty acid, low saturation, good storage stability, emulsion stability, and good melting in the mouth A fatty acid spread could be produced.
試験例２
（１）スプレッドの調製
油脂構造化剤としてライスワックスを使用し、表３に示す配合にしたがって、試験例１と同様にスプレッド（油中水型乳化油脂組成物）を調製した。尚、比較例３は、実施例１と比較して、ライスワックスを配合しない代わりに、ハイオレイックサフラワー油を２１％配合したものである。
Test example 2
(1) Preparation of spread Using wax as an oil and fat structurant, a spread (water-in-oil emulsified oil and fat composition) was prepared in the same manner as in Test Example 1 according to the formulation shown in Table 3. In addition, compared with Example 1, the comparative example 3 mix | blends 21% of high oleic safflower oil instead of mix | blending rice wax.
実施例３の低脂肪スプレッドについて、スプレッド中の飽和脂肪酸は３．１重量％であり、油脂成分の全構成脂肪酸組成中の飽和脂肪酸は１４．０重量％であった。また、トランス脂肪酸検出下限未満であった。 Regarding the low fat spread of Example 3, the saturated fatty acid in the spread was 3.1% by weight, and the saturated fatty acid in the total constituent fatty acid composition of the fat and oil component was 14.0% by weight. Moreover, it was less than the trans fatty acid detection lower limit.
（２）スプレッドの評価
実施例１、３、及び比較例２、３のスプレッドについて、以下の項目の評価を行った。結果を表４に示す。
(2) Evaluation of spread The following items were evaluated for the spreads of Examples 1 and 3 and Comparative Examples 2 and 3. The results are shown in Table 4.
［保存中の表面組織状態（保存性）］
試験例１と同様に評価した。
[Surface texture state during storage (storability)]
Evaluation was conducted in the same manner as in Test Example 1.
［オイルオフ（乳化安定性）］
試験例１と同様に評価した。
[Oil off (emulsification stability)]
Evaluation was conducted in the same manner as in Test Example 1.
［耐熱性］
得られたスプレッドのサンプルをカップに入れ、３０℃の恒温室に４時間静置し、１時間毎に「オイルオフ」及び「状態」について検査を行った。
「オイルオフ」とは表面状態の観察であり、試験例１と同じ５段階の基準で評価した。
「状態」は、傾斜台にカップの片側をのせ、１０秒間カウント（保持）した時の状態を以下の５段階の基準で評価した。
・評点５：スプレッドが流動していない状態である。
・評点４：１０秒以内に５ｍｍ未満のスプレッドの流動がみられる。
・評点３：１０秒以内に５ｍｍ以上１０ｍｍ未満のスプレッドの流動がみられる。
・評点２：１０秒以内に１０ｍｍ以上のスプレッドの流動がみられるが、カップの外には垂れない。
・評点１：スプレッドが流動して１０秒以内にカップの外に垂れる。
４時間後に、「オイルオフ」と「状態」の両方が評点３以上のものを良好、その他を不良と判断した。
[Heat-resistant]
A sample of the obtained spread was put in a cup, allowed to stand in a thermostatic chamber at 30 ° C. for 4 hours, and inspected for “oil-off” and “state” every hour.
“Oil-off” is the observation of the surface state, and was evaluated according to the same five-stage criteria as in Test Example 1.
The “state” was evaluated on the basis of the following five levels when the cup was placed on one side of the tilting table and counted (held) for 10 seconds.
・ Score 5: The spread is not flowing.
Score 4: A flow of a spread of less than 5 mm is observed within 10 seconds.
Score 3: A flow of spread of 5 mm or more and less than 10 mm is observed within 10 seconds.
・ Score 2: A flow of spread of 10 mm or more is observed within 10 seconds, but it does not drip out of the cup.
Score 1: The spread flows and hangs out of the cup within 10 seconds.
After 4 hours, both “oil-off” and “state” were judged as good when the score was 3 or more, and the others as bad.
［製造適性］
得られたスプレッドのサンプルの表面を薬さじで削り取り、スプレッドの内部を露出させて、削った面に露出した水滴の有無、大きさ、数を確認した。異なる１２個のサンプルについて測定し、その平均を以下の５段階の基準で評価した。評点の異なる複数の基準に該当する場合は、低い評点をつけた。
・評点５：水滴が全くない。
・評点４：１ｍｍ未満の水滴がある。
・評点３：１ｍｍ以上４ｍｍ未満の水滴が１〜９個ある。
・評点２：１ｍｍ以上４ｍｍ未満の水滴が１０個以上ある。
・評点１：４ｍｍ以上の水滴がある。
[Manufacturing aptitude]
The surface of the sample of the obtained spread was scraped off with a spoon, the inside of the spread was exposed, and the presence, size, and number of water droplets exposed on the cut surface were confirmed. Twelve different samples were measured and the average was evaluated according to the following five-step criteria. A low score was assigned when multiple criteria with different scores were met.
・ Score 5: No water drops.
・ Score 4: There are water droplets less than 1 mm.
-Score 3: There are 1 to 9 water droplets of 1 mm or more and less than 4 mm.
-Rating 2: There are 10 or more water droplets of 1 mm or more and less than 4 mm.
・ Score 1: There are water droplets of 4 mm or more.
［硬度］
レオメーター（島津製作所、EZ Test EZSX）により、５℃における初期硬度（ｇｆ／ｃｍ２）を測定した。具体的には、試験力（ｇｆ）にプランジャー直径に応じた係数を乗じて、単位面積当たりの試験力、すなわち応力（ｇｆ／ｃｍ２）を算出した。３回測定を行い、平均値を初期硬度とした。レオメーターの測定では、ロードセル容量５００Ｎで、プランジャーは進入弾性治具（直径５ｍｍのプランジャータイプ（ねじ接続型）（部品番号３４６−５１６８７、島津製作所））を用い、試験速度を０．１ｍｍ／ｓとした。
[hardness]
The initial hardness (gf / cm 2 ) at 5 ° C. was measured with a rheometer (Shimadzu Corporation, EZ Test EZSX). Specifically, the test force per unit area, ie, stress (gf / cm 2 ) was calculated by multiplying the test force (gf) by a coefficient corresponding to the plunger diameter. Three measurements were taken and the average value was taken as the initial hardness. In the measurement of the rheometer, the load cell capacity is 500 N, and the plunger is an entrance elastic jig (plunger type (screw connection type) having a diameter of 5 mm (part number 346-51687, Shimadzu Corporation)) with a test speed of 0.1 mm. / S.
［口溶け］
試験例１と同様に評価した。
[Melting mouth]
Evaluation was conducted in the same manner as in Test Example 1.
［総合評価］
試験例１と同様に評価した。
[Comprehensive evaluation]
Evaluation was conducted in the same manner as in Test Example 1.
ライスワックスを使用した実施例１及び３は、評価項目すべてが良好であった。
実施例と比較例とを比較すると、口溶けは、実施例２及び３と比較例２及び３とで差がみられず、その他の評価項目は、実施例は比較例より良好な評価が得られた。
口溶けについて、従来既知の油脂構造化剤を使用した場合（比較例１）には、試験例１の結果のとおり悪い評価となるが、実施例２及び３では、他の評価項目を良好にしながら、口溶けを悪くすることなく、油脂構造化剤を使用しない比較例２及び３と同等に維持する結果が得られた。
以上より、ライスワックスを添加することにより、硬度・口溶け・保存性・耐熱性・乳化安定性の良好な、低脂肪・低トランス脂肪酸・低飽和脂肪酸のスプレッドを製造できた。
In Examples 1 and 3 using rice wax, all the evaluation items were good.
Comparing the example and the comparative example, the difference in mouth melting is not seen between the examples 2 and 3 and the comparative examples 2 and 3, and the other evaluation items are better evaluated than the comparative example. It was.
When the conventionally known oil and fat structuring agent is used for melting in the mouth (Comparative Example 1), the evaluation is bad as the result of Test Example 1, but in Examples 2 and 3, while other evaluation items are good. As a result, the same results as those of Comparative Examples 2 and 3 in which the fat structuring agent was not used were obtained without deteriorating the mouth melting.
From the above, it was possible to produce a spread of low fat, low trans fatty acid, and low saturated fatty acid with good hardness, mouth melting, storage stability, heat resistance, and emulsion stability by adding rice wax.
試験例３
試験例１の実施例１〜２及び比較例１のスプレッドの油相を構成する成分について、冷蔵保存時の例示的な温度である５℃から、喫食時の環境温度（ヒトの体温）である３５℃〜３７℃までの温度範囲における固体脂含量を測定した。
具体的には、表１に示す配合にしたがって、試験例１の実施例１〜２及び比較例１のスプレッドの油相を構成する成分を用意した。これらの油相構成成分を７０℃以上で完全に融解させた後、氷水浴にて急冷し、温度が５℃となるよう調温し、２４時間保温して、固体脂含量（ＳＦＣ）測定用サンプルを得た。
Test example 3
About the components constituting the oil phase of the spreads of Examples 1 and 2 of Comparative Example 1 and Comparative Example 1, it is the ambient temperature (human body temperature) at the time of eating from 5 ° C. which is an exemplary temperature during refrigerated storage. The solid fat content in the temperature range from 35 ° C to 37 ° C was measured.
Specifically, according to the formulation shown in Table 1, Examples 1-2 of Test Example 1 and components constituting the oil phase of the spread of Comparative Example 1 were prepared. After these oil phase components are completely melted at 70 ° C or higher, they are rapidly cooled in an ice-water bath, adjusted to a temperature of 5 ° C, and kept for 24 hours for solid fat content (SFC) measurement. A sample was obtained.
サンプルを恒温槽に漬け、徐々に昇温させながら、５、１０、１５、２０、２５、３０、３５、３６、３７℃の各温度において、ＢＲＵＫＥＲ社製パルス核磁気共鳴装置（ｐ−ＮＭＲ）ミニスペックｍｑ−２０（共鳴周波数：２０ＭＨｚ、磁場：０.２３〜１.４Ｔ）を用いて固体脂含量（ＳＦＣ、％）を測定した。結果を図１に示す。
また、油相構成成分の５℃における固体脂含量に対する各温度における固体脂含量の割合を表５に示す。尚、試験は各３回ずつ実施し、各水準における標準誤差（ＳＥ）は０.３４未満であった。
The sample is immersed in a thermostatic bath and gradually heated up, and at each temperature of 5, 10, 15, 20, 25, 30, 35, 36, and 37 ° C., a pulse nuclear magnetic resonance apparatus (p-NMR) manufactured by BRUKER The solid fat content (SFC,%) was measured using a minispec mq-20 (resonance frequency: 20 MHz, magnetic field: 0.23 to 1.4 T). The results are shown in FIG.
Table 5 shows the ratio of the solid fat content at each temperature to the solid fat content at 5 ° C. of the oil phase constituents. The test was performed three times each, and the standard error (SE) at each level was less than 0.34.
試験例１における各スプレッドは、水相を構成する成分の組成は同じであるから、実施例１〜２及び比較例１の間での評価結果の違いは、油相構成成分の組成の違いに起因すると言える。したがって、油相構成成分の５〜３７℃（スプレッドを冷蔵庫から取り出してから口中に含むまでの温度領域）での固体脂含量の挙動により、スプレッドの口溶けを評価することができると考えられる。図の結果から、実施例１及び２の油相構成成分は比較例１と比較して２５〜３７℃でのＳＦＣが低くなることが分かる。また、その結果として、試験例１において実施例１及び２のスプレッドは比較例１と比較して口溶けが良好であったと言える。 Since each spread in Test Example 1 has the same composition of the components constituting the aqueous phase, the difference in the evaluation results between Examples 1 and 2 and Comparative Example 1 is the difference in the composition of the oil phase components. It can be said that it originates. Therefore, it is considered that the melt melting of the spread can be evaluated by the behavior of the solid fat content in the oil phase constituent component of 5 to 37 ° C. (temperature range from taking out the spread from the refrigerator to including in the mouth). From the results of the figure, it can be seen that the oil phase constituents of Examples 1 and 2 have a lower SFC at 25 to 37 ° C. than Comparative Example 1. As a result, it can be said that the spread of Examples 1 and 2 in Test Example 1 was better melted than in Comparative Example 1.
表５の結果から、油相構成成分について５℃でのＳＦＣに対する各温度でのＳＦＣの割合を比較すると、２５℃において実施例１〜２と比較例１との間で大きな差が生じ、体温付近（３５〜３７℃）においても実質的な差がみられた。冷蔵温度から体温付近の温度に変化させたときの固体脂含量の減少により、スプレッドの良好な口溶けが提供されると言える。 From the results in Table 5, when the ratio of SFC at each temperature to SFC at 5 ° C. is compared for the oil phase constituents, a large difference occurs between Examples 1-2 and Comparative Example 1 at 25 ° C. A substantial difference was also observed in the vicinity (35 to 37 ° C.). It can be said that the good melting of the spread is provided by the decrease in the solid fat content when the temperature is changed from the refrigeration temperature to the temperature around the body temperature.
本発明によれば、低脂肪、低飽和脂肪酸、低トランス脂肪酸であり、すぐれた特徴を有する、新規な油中水型乳化油脂組成物を提供できる。本発明の油中水型乳化油脂組成物を用いることにより、すぐれた硬度・口溶け・保存性・耐熱性・乳化安定性を有するスプレッドを提供できる。 ADVANTAGE OF THE INVENTION According to this invention, it is a low fat, a low saturated fatty acid, a low trans fatty acid, and can provide the novel water-in-oil type emulsified fat composition which has the outstanding characteristics. By using the water-in-oil emulsified oil / fat composition of the present invention, a spread having excellent hardness, meltability in the mouth, storage stability, heat resistance, and emulsion stability can be provided.
Claims (8)
エステル交換油を１〜５重量％、及び
蝋を０．１〜１重量％含み、
前記油脂成分の全構成脂肪酸中、飽和脂肪酸が２０重量％以下である、油中水型乳化油脂組成物。 A water-in-oil emulsified oil / fat composition containing 1 to 42% by weight of an oil / fat component and not containing a partially hydrogenated oil / fat,
1-5 wt% transesterified oil, and 0.1-1 wt% wax,
The water-in-oil emulsified oil / fat composition, wherein a saturated fatty acid is 20% by weight or less in all the constituent fatty acids of the oil / fat component.
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