JP2019216675A - Plastic emulsified oil and fat composition - Google Patents
Plastic emulsified oil and fat composition Download PDFInfo
- Publication number
- JP2019216675A JP2019216675A JP2018118206A JP2018118206A JP2019216675A JP 2019216675 A JP2019216675 A JP 2019216675A JP 2018118206 A JP2018118206 A JP 2018118206A JP 2018118206 A JP2018118206 A JP 2018118206A JP 2019216675 A JP2019216675 A JP 2019216675A
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- JP
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- Prior art keywords
- oil
- fat
- mass
- coconut
- fats
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、可塑性乳化油脂組成物に関する。 The present invention relates to a plasticized emulsified fat composition.
ココナッツを原料としたココナッツミルクやココナッツクリームなどの胚乳抽出物は乳様の風味やコク味があり、様々な飲食品に使用されている。しかし、エグ味が強く、苦味も感じられるため、その使用量を調整するなどの対処が必要となる。 Endosperm extracts, such as coconut milk and coconut cream, made from coconut have a milky flavor and richness, and are used in various foods and beverages. However, since the astringent taste is strong and bitterness is also felt, it is necessary to take measures such as adjusting the amount of use.
また、食物アレルギーの罹患率はこの２０年ほどで急増しており、それに伴い、様々なアレルギー対応食品が開発・販売されており、近年の健康志向の流れからも、乳化剤を使用しない食品が好まれる傾向にある。マーガリンなどの可塑性乳化油脂組成物においても乳化剤を使用しない配合が検討されてきている。 In addition, the incidence of food allergies has increased rapidly in the past 20 years, and various allergy-responsive foods have been developed and sold. Foods that do not use emulsifiers are also preferred due to the recent trend toward health. Tend to be. For plasticized emulsified fats and oils compositions such as margarine, blending without using an emulsifier has been studied.
ココナッツ由来のエグ味などを抑制する技術としては、ココナッツミルクに豆乳を添加し、乳酸菌および酵母で発酵させる方法（特許文献１）、ココナッツ由来の未精製油に粉乳と砂糖を添加する方法（特許文献２）などが提案されているが、いずれも可塑性乳化油脂組成物に関するものではない。 Techniques for suppressing egut taste derived from coconut include a method of adding soy milk to coconut milk and fermenting with lactic acid bacteria and yeast (Patent Document 1), and a method of adding powdered milk and sugar to coconut-derived unrefined oil (patent) References 2) and the like have been proposed, but none of them relate to a plasticized emulsified fat / oil composition.
可塑性乳化油脂組成物については、高度不飽和脂肪酸を含有する油脂組成物に、ココナッツ由来物を配合することが提案されている（特許文献３）。 As for the plasticized emulsified oil / fat composition, it has been proposed to mix a coconut-derived product with an oil / fat composition containing a highly unsaturated fatty acid (Patent Document 3).
特許文献３の技術は、魚油などに由来する酸化し易い高度不飽和脂肪酸を含有する油脂組成物において、酸化安定性の改良を図っているが、使用した油脂は魚油やその硬化油、大豆硬化油などであり、ラウリン酸を含有する油脂は使用されていない。また乳化剤を配合しており、ココナッツ由来物による乳化性能についての知見は示されていない。 The technique of Patent Document 3 aims at improving the oxidation stability of a fat or oil composition containing a highly unsaturated fatty acid which is easily oxidized and derived from fish oil or the like. Oils and the like, and fats and oils containing lauric acid are not used. In addition, an emulsifier is blended, and no knowledge about emulsification performance of a coconut-derived product is given.
特許文献３の技術ではトランス脂肪酸を多く含む部分水素添加した硬化油が使用されているが、近年、健康への影響の観点からトランス脂肪酸量の少ない油脂配合への代替が進みつつある。そのような油脂配合としては、エステル交換油脂を用いた技術が主に検討されているが、そのようなトランス脂肪酸量の少ない油脂配合においても、ココナッツ由来のエグ味を抑制することが望まれていた。 In the technology of Patent Document 3, a partially hydrogenated hardened oil containing a large amount of trans fatty acids is used. However, in recent years, the use of oils and fats having a small amount of trans fatty acids has been increasingly substituted from the viewpoint of health effects. As such fats and oils, techniques using transesterified fats and oils have been mainly studied, but even in such fats and oils with a small amount of trans fatty acids, it is desired to suppress the coconut-derived agitation. Was.
本発明は、以上の事情に鑑みてなされたものであり、ココナッツ由来のコク味がありながらもエグ味を抑制でき、乳化剤量を低減もしくは使用せずとも乳化が良好な可塑性乳化油脂組成物を提供することを課題としている。 The present invention has been made in view of the above circumstances, a plastic emulsified fat composition having good emulsification without reducing or using an emulsifier can reduce the astringent taste while having a rich taste derived from coconut. The task is to provide.
上記の課題を解決するために、本発明の可塑性乳化油脂組成物は、ココナッツ胚乳抽出物および構成脂肪酸としてラウリン酸を含有する油脂を含むことを特徴としている。 In order to solve the above problems, the plastic emulsified oil / fat composition of the present invention is characterized by containing a coconut endosperm extract and an oil / fat containing lauric acid as a constituent fatty acid.
本発明によれば、ココナッツ由来のコク味がありながらもエグ味を抑制でき、乳化剤量を低減もしくは使用せずとも乳化が良好である。 ADVANTAGE OF THE INVENTION According to this invention, while having a kokumi derived from a coconut, it is possible to suppress the astringent taste, and good emulsification is achieved without reducing or using an emulsifier.
以下に、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明の可塑性乳化油脂組成物に使用されるココナッツ胚乳抽出物は、ココナッツの胚乳を圧搾して得られる抽出物であり、水中油型乳化物、またはそれを乾燥させた粉末を用いることができる。具体的には、例えば、水中油型乳化物としてはココナッツミルク、ココナッツクリームなどが挙げられ、粉末としてはココナッツパウダーなどが挙げられる。ココナッツミルクは、例えば、成熟したココナッツの種子の内側に、層状に形成される固形胚乳をすりおろし、水と一緒に煮込んでから裏漉しし、布などで絞って作製され、液体状である。ココナッツクリームは、ココナッツミルクよりも水分の少ないものであり、液体状またはペースト状である。 The coconut endosperm extract used in the plasticized emulsified fat composition of the present invention is an extract obtained by squeezing coconut endosperm, and an oil-in-water emulsion or a powder obtained by drying the same can be used. . Specifically, for example, coconut milk, coconut cream and the like can be mentioned as the oil-in-water emulsion, and coconut powder and the like can be mentioned as the powder. Coconut milk is, for example, prepared by grated solid endosperm formed inside a layer of mature coconut seeds, boiled together with water, strained with a strainer, and squeezed with a cloth or the like, and is in a liquid state. Coconut cream has less moisture than coconut milk and is in the form of a liquid or paste.
本発明においてココナッツ胚乳抽出物は、可塑性乳化油脂組成物にコク味を付与し、更に優れた乳化性能を発揮し、乳化剤量を低減もしくは使用せずとも乳化が良好な可塑性乳化油脂組成物が得られる。 In the present invention, the coconut endosperm extract imparts a kokumi to the plastic emulsified oil / fat composition, exhibits more excellent emulsifying performance, and provides a plastic emulsified oil / fat composition having good emulsification without reducing or using an emulsifier amount. Can be
本発明の可塑性乳化油脂組成物は、構成脂肪酸としてラウリン酸を含有する油脂を含む。なお、本発明においてラウリン酸を含有する油脂は、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。 The plasticized emulsified fat / oil composition of the present invention contains a fat / oil containing lauric acid as a constituent fatty acid. In the present invention, the fats and oils containing lauric acid are intended to be fats and oils other than fats and oils derived from coconut endosperm extract.
本発明の可塑性乳化油脂組成物は、ラウリン酸を含有する油脂を含むことで、ココナッツ由来のコク味がありながらもエグ味を抑制でき、乳化剤量を低減もしくは使用せずとも乳化が良好である。 The plasticized emulsified oil / fat composition of the present invention, by including an oil / fat containing lauric acid, can suppress the astringent taste while having a kokumi derived from coconut, and has good emulsification without reducing or using an emulsifier amount. .
更に、ココナッツ胚乳抽出物および構成脂肪酸としてラウリン酸を含有する油脂を含む本発明の可塑性乳化油脂組成物は、乳化剤量を低減もしくは使用せずとも、可塑性乳化油脂組成物を用いたバタークリームや焼成品を作製する際に、クリーミング性や抱卵性などの作業性が良好である。油脂組成物のクリーミング性、抱卵性などの作業性については、油脂配合や乳化剤の観点より改良が図られてきたが、本発明の可塑性乳化油脂組成物は、バタークリーム用油脂として使用する際に、クリーミング性が良好であるため、所望する比重のバタークリームを短時間に容易に得ることができる。また、抱卵性が良好であるため、焼成品の卵の配合率を高めることができる。すなわち、本発明の可塑性乳化油脂組成物を使用し、全卵や卵白または卵黄を粉糖や液糖と一緒に混合攪拌することで、卵の配合率を高めた風味が良好な焼成品を作製することができる。 Furthermore, the plastic emulsified fat composition of the present invention containing the coconut endosperm extract and the fat containing lauric acid as a constituent fatty acid can be used without reducing or using an emulsifier, butter cream or baking using the plastic emulsified fat composition. Good operability such as creaming property and incubation property when producing the product. The creaming properties of the oil and fat composition, workability such as egg-laying properties have been improved from the viewpoint of oils and fats and emulsifiers.However, when the plasticized emulsified oil and fat composition of the present invention is used as butter cream oil and fat, Since the creaming property is good, a butter cream having a desired specific gravity can be easily obtained in a short time. In addition, since the eggs have good incubating properties, the compounding ratio of eggs in the baked product can be increased. That is, using the plasticized emulsified oil / fat composition of the present invention, by mixing and stirring whole eggs, egg whites, or yolks with powdered sugar or liquid sugar, a baked product having an improved egg blending ratio and a good flavor is produced. can do.
本発明の可塑性乳化油脂組成物において、構成脂肪酸としてラウリン酸を含有する油脂にラウリン酸を与える油脂成分としては、特に限定されないが、例えば、ラウリン系油脂、パーム系油脂、乳脂、それらの１種または２種以上を原料に含む油脂を加工（硬化、エステル交換反応、分別のうち１つ以上の処理）、精製（脱酸、脱臭、脱色など）したものなどが挙げられる。本発明においてラウリン系油脂は、全構成脂肪酸中のラウリン酸含有量が３０質量％以上、好ましくは４０〜５５質量％、より好ましくは４５〜５０質量％である。このようなラウリン系油脂としては、例えば、パーム核油、ヤシ油、これらの分別油、硬化油などが挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。本発明においてパーム系油脂は、全構成脂肪酸中の炭素数１６以上の脂肪酸含有量が３５質量％以上である。パーム系油脂としては、パーム油、パーム分別油やこれらの硬化油などが挙げられ、これらは１種単独で使用してもよく２種以上を組み合わせて使用してもよい。パーム分別油としては、硬質油、軟質油、中融点油などが挙げられる。硬化油の場合、水素添加量によってトランス脂肪酸の含有量が増加する虞があるため、硬化油を用いる場合には微水素添加したものか、低温硬化したもの、または完全水素添加した極度硬化油が好ましく、特に極度硬化油が好ましい。 In the plasticized emulsified fat / oil composition of the present invention, the fat / oil component that gives lauric acid to fat / oil containing lauric acid as a constituent fatty acid is not particularly limited. For example, lauric fat / oil, palm fat / oil, milk fat, and one of them Alternatively, oils and fats containing two or more kinds as raw materials may be processed (one or more of hardening, transesterification, and fractionation) and purified (deacidification, deodorization, decolorization, and the like). In the present invention, the lauric fat or oil has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 50% by mass in all the constituent fatty acids. Examples of such laurin-based fats and oils include palm kernel oil, coconut oil, fractionated oil thereof, hydrogenated oil and the like, and these may be used alone or in combination of two or more. . In the present invention, the palm-based fat has a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. Examples of palm-based fats and oils include palm oil, fractionated palm oil, and hydrogenated oils thereof, and these may be used alone or in combination of two or more. Examples of the fractionated palm oil include hard oil, soft oil, and medium-melting oil. In the case of hardened oil, the content of trans fatty acid may increase due to the amount of hydrogenation.When using a hardened oil, a slightly hydrogenated one, a low-temperature hardened one, or a fully hydrogenated extremely hardened oil is used. Preferred, especially extremely hardened oils.
本発明の可塑性乳化油脂組成物において、油脂の構成脂肪酸中におけるラウリン酸の含有量は、エグ味を抑え、コク味を感じやすくするという観点を考慮すると、０．３質量％以上が好ましく、６．５質量％以上がより好ましい。また、コク味の観点を考慮すると、２３質量％以下が好ましく、１３質量％以下がより好ましい。ここで、ラウリン酸を含有する油脂の含有量は、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。 In the plasticized emulsified fat or oil composition of the present invention, the content of lauric acid in the constituent fatty acids of the fat or oil is preferably 0.3% by mass or more from the viewpoint of suppressing the astringent taste and making it easy to feel the body taste. 0.5 mass% or more is more preferable. Further, in consideration of the body taste, the content is preferably 23% by mass or less, more preferably 13% by mass or less. Here, the content of fats and oils containing lauric acid targets fats and oils other than fats and oils derived from coconut endosperm extract.
本発明の可塑性乳化油脂組成物において、２飽和トリグリセリドと３飽和トリグリセリドとの合計量は、クリーミング性、抱卵性を向上させる観点、コク味を感じやすくするという観点を考慮すると、油脂全体の質量に対して３０質量％以上が好ましく、４５質量％以上がより好ましい。また、コク味の観点を考慮すると、８０質量％以下が好ましく、７５質量％以下がより好ましく、６３質量％以下が最も好ましい。ここで、２飽和トリグリセリドと３飽和トリグリセリドとの合計量は、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。２飽和トリグリセリドは、１分子のグリセロールに２分子の飽和脂肪酸Ｓと１分子の不飽和脂肪酸Ｕが結合したトリグリセリドであり、１位および３位に飽和脂肪酸Ｓが結合し、かつ２位に不飽和脂肪酸Ｕが結合した対称型トリグリセリド（ＳＵＳ）、１位と２位、または２位と３位に飽和脂肪酸Ｓが結合し、かつ３位または１位に不飽和脂肪酸Ｕが結合した非対称型トリグリセリド（ＳＳＵ、ＵＳＳ）が挙げられる。３飽和トリグリセリド（ＳＳＳ）は、１位、２位、３位のすべてに飽和脂肪酸Ｓが結合したトリグリセリドである。その他、本発明の可塑性乳化油脂組成物における油脂は、１分子のグリセロールに２分子の不飽和脂肪酸Ｕと１分子の飽和脂肪酸Ｓが結合した２不飽和トリグリセリド（ＳＵＵ、ＵＵＳ、ＵＳＵ））を含んでいてもよく、１位、２位、３位のすべてに不飽和脂肪酸Ｕが結合した３不飽和トリグリセリド（ＵＵＵ）を含んでいてもよい。本発明において、飽和脂肪酸Ｓは、油脂中に含まれるすべての飽和脂肪酸である。また、各トリグリセリド分子に結合している２つまたは３つの飽和脂肪酸Ｓは、同一の飽和脂肪酸であってもよいし、異なる飽和脂肪酸であってもよい。飽和脂肪酸Ｓとしては、特に限定されないが、例えば、酪酸（４）、カプロン酸（６）、カプリル酸（８）、カプリン酸（１０）、ラウリン酸（１２）、ミリスチン酸（１４）、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、リグノセリン酸（２４）などが挙げられる。なお、上記の数値表記は、脂肪酸の炭素数である。本発明において、不飽和脂肪酸Ｕは、油脂中に含まれるすべての不飽和脂肪酸である。また、各トリグリセリド分子に結合している２つまたは３つの不飽和脂肪酸Ｕは、同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。不飽和脂肪酸Ｕとしては、特に限定されないが、例えば、ミリストレイン酸（１４：１）、パルミトレイン酸（１６：１）、ヒラゴン酸（１６：３）、オレイン酸（１８：１）、リノール酸（１８：２）、リノレン酸（１８：３）、エイコセン酸（２０：１）、エルカ酸（２２：１）、セラコレイン酸（２４：１）などが挙げられる。なお、上記不飽和脂肪酸についての括弧内の数値表記は、左側が脂肪酸の炭素数であり、右側が二重結合数を意味する。本発明において、油脂中のトリグリセリドとは、１分子のグリセロールに３分子の脂肪酸がエステル結合した構造を有するものである。トリグリセリドの１位、２位、３位とは、脂肪酸が結合した位置を表す。 In the plastic emulsified oil / fat composition of the present invention, the total amount of the 2-saturated triglyceride and the 3-saturated triglyceride is considered to be the mass of the whole oil / fat in consideration of the creaming property, the viewpoint of improving the incubating property, and the viewpoint of making the kokumi easier to feel. On the other hand, it is preferably at least 30% by mass, more preferably at least 45% by mass. Further, in consideration of the kokumi taste, the content is preferably 80% by mass or less, more preferably 75% by mass or less, and most preferably 63% by mass or less. Here, the total amount of 2-saturated triglyceride and 3-saturated triglyceride is intended for fats and oils other than fats and oils derived from coconut endosperm extract. Bisaturated triglyceride is triglyceride in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bonded to one molecule of glycerol, and saturated fatty acid S is bonded to the 1st and 3rd positions, and is unsaturated at the 2nd position. Symmetric triglyceride (SUS) having fatty acid U bonded thereto, asymmetric triglyceride having saturated fatty acid S bonded at position 1 and position 2 or position 2 and position 3 and unsaturated fatty acid U bonded at position 3 or 1 ( SSU, USS). Trisaturated triglyceride (SSS) is a triglyceride in which a saturated fatty acid S is bonded to all of the first, second, and third positions. In addition, the fats and oils in the plastic emulsified fat composition of the present invention contain two unsaturated triglycerides (SUU, UUS, USU) in which one molecule of glycerol is combined with two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S. And may include a 3-unsaturated triglyceride (UUU) in which an unsaturated fatty acid U is bonded to all of the first, second, and third positions. In the present invention, the saturated fatty acids S are all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bound to each triglyceride molecule may be the same saturated fatty acids or different saturated fatty acids. The saturated fatty acid S is not particularly limited. For example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The above numerical notation is the number of carbon atoms of the fatty acid. In the present invention, unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. Further, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acids or different unsaturated fatty acids. The unsaturated fatty acid U is not particularly limited. For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), seracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the above unsaturated fatty acids, the left side indicates the number of carbon atoms of the fatty acid, and the right side indicates the number of double bonds. In the present invention, triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglyceride represent the position where the fatty acid is bonded.
本発明の可塑性乳化油脂組成物は、油脂の構成脂肪酸としてトランス脂肪酸を含んでもよく、含まなくてもよいが、トランス脂肪酸の摂取量が多くなると、血液中におけるＬＤＬコレステロール量が増加しうる。よって、これを抑制しやすい点から、本発明においては、油脂の構成脂肪酸中のトランス脂肪酸の含有量は、油脂の構成脂肪酸全体の質量に対して１０質量％未満であることが好ましく、５質量％未満であることがより好ましく、３質量％未満であることが最も好ましい。ここで、トランス脂肪酸の含有量は、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。油脂におけるトランス脂肪酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．４．３−２０１３ トランス脂肪酸含量（キャピラリーガスクロマトグラフ法）」で測定することができる。なお、トランス脂肪酸の含有量は、添加量既知の内部標準物質（ヘプタデカン酸）との面積比により算出できる。 The plastic emulsified oil / fat composition of the present invention may or may not contain trans fatty acids as constituent fatty acids of the fats and oils, but if the intake of trans fatty acids increases, the amount of LDL cholesterol in the blood may increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acid in the constituent fatty acids of the fat or oil is preferably less than 10% by mass relative to the total weight of the constituent fatty acids of the fat or oil, and preferably 5% by mass. %, More preferably less than 3% by mass. Here, the content of trans fatty acids is intended for fats and oils other than fats and oils derived from coconut endosperm extract. The content of trans fatty acid in fats and oils is measured by gas chromatography ("2.4.4.3-2013 trans fatty acid content (capillary gas chromatography)" of standard fat and oil analysis test method (Japan Oil Chemists' Society). The content of trans fatty acid can be calculated from the area ratio to an internal standard substance (heptadecanoic acid) whose addition amount is known.
本発明の可塑性乳化油脂組成物は、油脂の構成脂肪酸中のトランス脂肪酸の含有量を上記範囲とするために、部分硬化油を含有しないことが好ましい。 It is preferable that the plastic emulsified oil / fat composition of the present invention does not contain a partially hardened oil so that the content of trans fatty acid in the constituent fatty acids of the oil / fat falls within the above range.
本発明の可塑性乳化油脂組成物は、エステル交換油脂を含有することが好ましい。エステル交換油脂を使用することで、油脂の構成脂肪酸中のトランス脂肪酸の含有量を低減しつつ、本発明の効果をより向上させることができる。 The plastic emulsified oil / fat composition of the present invention preferably contains a transesterified oil / fat. By using transesterified fats and oils, the effects of the present invention can be further improved while reducing the content of trans fatty acids in the constituent fatty acids of the fats and oils.
エステル交換油脂のヨウ素価は、４０以下が好ましく、２５〜４０がより好ましく、３０〜４０が更に好ましい。ここでは主に、ラウリン系油脂とパーム系油脂とのエステル交換油脂などのラウリン系油脂を原料に含むエステル交換油脂を対象としている。このエステル交換油脂のヨウ素価が４０以下であると、ココナッツ由来のコク味がありながらもエグ味を抑制でき、乳化剤量を低減もしくは使用せずとも乳化が良好である。更に、乳化剤量を低減もしくは使用せずとも、可塑性乳化油脂組成物を用いたバタークリームや焼成品を作製する際に、クリーミング性や抱卵性などの作業性が良好である。ヨウ素価が２５〜４０であると、これらの効果発現により適し、その中でもヨウ素価が３０〜４０であると、特に乳化が良好である。 The iodine value of the transesterified fat is preferably 40 or less, more preferably 25 to 40, and still more preferably 30 to 40. Here, transesterified fats and oils containing lauric fats and oils as raw materials, such as transesterified fats and oils of lauric fats and palm fats and oils, are mainly intended. When the iodine value of this transesterified fat or oil is 40 or less, the savory taste can be suppressed while having the coconut-derived richness, and the emulsification is good without reducing or using an emulsifier. Further, even when the amount of the emulsifier is not reduced or used, the workability such as creaming property and egg-laying property is good when producing a butter cream or a baked product using the plastic emulsified oil / fat composition. When the iodine value is 25 to 40, these effects are more suitably exhibited, and among them, when the iodine value is 30 to 40, emulsification is particularly good.
ラウリン系油脂を原料に含むエステル交換油脂の原料としては、エステル交換油脂のヨウ素価が上記範囲であれば、ラウリン系油脂を単独で使用してもよく、他の油脂と組み合わせてもよいが、エステル交換油脂の原料としてラウリン系油脂とパーム系油脂を原料に含むことが好ましい。 As a raw material of the transesterified fat containing the lauric fat as a raw material, if the iodine value of the transesterified fat is in the above range, the lauric fat may be used alone or in combination with other fats and oils, It is preferable that laurin-based fats and palm-based fats and oils are included in the raw materials as transesterified fats.
本発明におけるエステル交換反応には、エステル交換触媒として化学触媒や酵素触媒が用いられる。化学触媒としてはナトリウムメチラートや水酸化ナトリウム等が用いられ、酵素触媒としてはリパーゼ等が用いられる。リパーゼとしてはアスペルギルス属、アルカリゲネス属等のリパーゼが挙げられ、イオン交換樹脂、ケイ藻土、セラミック等の担体上に固定し固定化したものを用いても、粉末の形態として用いても良い。また位置選択性のあるリパーゼ、位置選択性のないリパーゼのいずれも用いることができるが、位置選択性のないリパーゼを用いることが好ましい。エステル交換触媒として化学触媒や位置選択性のない酵素触媒を用いた場合、エステル交換反応が完了すると、構成脂肪酸として飽和脂肪酸（Ｓ）を２個、不飽和脂肪酸（Ｕ）を１個含む２飽和トリグリセリドのうち、対称型トリグリセリド（ＳＵＳ）と非対称型トリグリセリド（ＳＳＵ）とのエステル交換油脂中における質量比（ＳＵＳ／ＳＳＵ）が０．４５〜０．５５の範囲内となる。 In the transesterification in the present invention, a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate, sodium hydroxide, or the like is used as a chemical catalyst, and lipase or the like is used as an enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alcaligenes, and the like. The lipase may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either a lipase having regioselectivity or a lipase having no regioselectivity can be used, but it is preferable to use a lipase having no regioselectivity. In the case where a chemical catalyst or an enzyme catalyst having no regioselectivity is used as the transesterification catalyst, when the transesterification reaction is completed, disaturation containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids is performed. Among the triglycerides, the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the transesterified oil and fat is in the range of 0.45 to 0.55.
エステル交換反応に化学触媒を用いる場合、触媒を油脂質量の０．０５〜０．１５質量％添加し、減圧下で８０〜１２０℃に加熱し、０．５〜１．０時間攪拌することでエステル交換反応が平衡状態となって完了し、エステル交換油脂を得ることができる。また酵素触媒を用いる場合、リパーゼ等の酵素触媒を油脂質量の０．０１〜１０質量％添加し、４０〜８０℃でエステル交換反応を行うことによりエステル交換反応が平衡状態となって完了し、エステル交換油脂を得ることができる。エステル交換反応はカラムによる連続反応、バッチ反応のいずれの方法で行うこともできる。エステル交換反応後、必要に応じて脱色、脱臭等の精製を行うことができる。 When a chemical catalyst is used for the transesterification reaction, the catalyst is added in an amount of 0.05 to 0.15% by mass of the amount of the oil lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction is completed in an equilibrium state, and a transesterified fat can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of the oil lipid, and the transesterification is performed at 40 to 80 ° C., whereby the transesterification is completed in an equilibrium state, A transesterified fat can be obtained. The transesterification reaction can be carried out by any of a continuous reaction using a column and a batch reaction. After the transesterification reaction, if necessary, purification such as decolorization and deodorization can be performed.
本発明の可塑性乳化油脂組成物において、ラウリン系油脂を原料に含む、ヨウ素価４０以下のエステル交換油脂の含有量は、本発明の効果を得る点から、油脂全体の質量に対して７２質量％以下が好ましく、６７質量％以下が好ましく、２５〜４５質量％が最も好ましい。ラウリン系油脂を原料に含む、ヨウ素価２５〜４０のエステル交換油脂の含有量は、本発明の効果を得る点から、油脂全体の質量に対して１０質量％以上が好ましく、２５質量％以上がより好ましい。また、油脂全体の質量に対して７５質量％以下が好ましく、６０質量％以下がより好ましく、５０質量％以下が更に好ましい。ヨウ素価２５〜４０のエステル交換油脂のうち、ヨウ素価２５以上３０未満のエステル交換油脂の含有量は、クリーミング性、抱卵性の観点を考慮すると、油脂全体の質量に対して３質量％以上が好ましく、８質量％以上がより好ましい。また、３７質量％以下が好ましく、３０質量％以下がより好ましい。ヨウ素価３０〜４０のエステル交換油脂の含有量は、乳化性能、クリーミング性、抱卵性の観点を考慮すると、油脂全体の質量に対して５質量％以上が好ましく、１６質量％以上がより好ましい。また、ココナッツのコク味の観点を考慮すると、油脂全体の質量に対して５０質量％以下が好ましく、３５質量％以下がより好ましい。ここで、油脂全体の質量とは、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。 In the plastic emulsified oil / fat composition of the present invention, the content of transesterified oil / fat having an iodine value of 40 or less containing lauric oil / fat as a raw material is 72% by mass with respect to the mass of the whole oil / fat from the viewpoint of obtaining the effects of the present invention. Or less, preferably 67% by mass or less, and most preferably 25 to 45% by mass. From the viewpoint of obtaining the effects of the present invention, the content of the transesterified fat having an iodine value of 25 to 40, which contains a lauric fat as a raw material, is preferably 10% by mass or more, and more preferably 25% by mass or more based on the mass of the whole fat or oil. More preferred. Further, it is preferably 75% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less based on the mass of the whole fat or oil. Among the transesterified fats having an iodine value of 25 to 40, the content of the transesterified fat having an iodine value of 25 or more and less than 30 is 3% by mass or more with respect to the mass of the whole fat or oil in view of the creaming property and the incubation property. It is more preferably at least 8% by mass. Further, it is preferably at most 37% by mass, more preferably at most 30% by mass. The content of the transesterified oil having an iodine value of 30 to 40 is preferably 5% by mass or more, more preferably 16% by mass or more, based on the total mass of the oil or fat, in view of emulsification performance, creaming properties, and egg-laying properties. Further, in consideration of the kokumi taste of the coconut, the content is preferably 50% by mass or less, more preferably 35% by mass or less based on the mass of the whole fat or oil. Here, the mass of the entire fat or oil refers to fat or oil other than the fat or oil derived from the coconut endosperm extract.
構成脂肪酸としてラウリン酸を含有する油脂にラウリン酸を与える油脂成分として、上記ヨウ素価２５〜４０のエステル交換油脂の他に、エステル交換油脂としてはエステル交換パーム核極度硬化油やエステル交換パーム分別軟質油を用いることができ、エステル交換油脂以外にはパーム油、パーム核油、ヤシ油、ヤシ極度硬化油、乳脂肪などを用いることができる。クリーミング性や抱卵性などの作業性の観点では、ヤシ極度硬化油、エステル交換パーム核極度硬化油を用いることが好ましい。構成脂肪酸としてラウリン酸を含有する油脂にラウリン酸を与える油脂成分の含有量は、油脂全体の質量に対して７０〜９７質量％が好ましい。ここで、油脂全体の質量とは、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。 As a fat component that gives lauric acid to fats and oils containing lauric acid as a constituent fatty acid, in addition to the transesterified fats having an iodine value of 25 to 40, as transesterified fats, transesterified palm core extremely hardened oil and transesterified palm fractionated soft Oils can be used, and besides transesterified fats and oils, palm oil, palm kernel oil, coconut oil, extremely hardened coconut oil, milk fat and the like can be used. From the viewpoints of workability such as creaming property and egg-holding property, it is preferable to use extremely hardened palm oil and extremely hardened transesterified palm kernel oil. The content of the fat or oil component that gives lauric acid to fat or oil containing lauric acid as a constituent fatty acid is preferably 70 to 97% by mass based on the mass of the whole fat or oil. Here, the mass of the entire fat or oil refers to fat or oil other than the fat or oil derived from the coconut endosperm extract.
パーム系油脂としては、エステル交換パーム分別軟質油、パーム分別軟質油、パーム極度硬化油を用いることが好ましい。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。これらのパーム系油脂の含有量は、油脂全体の質量に対して１３〜７８質量％が好ましく、１９〜５５質量％がより好ましく、３０〜４８質量％が更に好ましい。 It is preferable to use transesterified palm fractionated soft oil, palm fractionated soft oil, and extremely hardened palm oil as the palm oil. These may be used alone or in combination of two or more. The content of these palm-based fats and oils is preferably from 13 to 78% by mass, more preferably from 19 to 55% by mass, and even more preferably from 30 to 48% by mass based on the mass of the whole fat and oil.
本発明の可塑性乳化油脂組成物において、構成脂肪酸としてラウリン酸を含有する油脂にラウリン酸を与える油脂成分以外の油脂成分として、液状油などを組み合わせて用いることができる。 In the plasticized emulsified oil / fat composition of the present invention, a liquid oil or the like can be used in combination as an oil / fat component other than an oil / fat component that gives lauric acid to an oil / fat containing lauric acid as a constituent fatty acid.
ここで、油脂全体の質量とは、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。 Here, the mass of the entire fat or oil refers to fat or oil other than the fat or oil derived from the coconut endosperm extract.
液状油は、２５℃において流動状を呈し（パーム分別軟質部を除く。）、例えば、菜種油、大豆油、コーン油、米油、綿実油、ヒマワリ油、ゴマ油、オリーブ油などが挙げられる。これらは１種単独で使用してもよく、２種以上を併用してもよい。液状油を配合すると、ヤシ極度硬化油、エステル交換パーム核極度硬化油などの、ラウリン酸を含有する油脂にラウリン酸を与える油脂成分と組み合わせることで、クリーミング性や抱卵性などの作業性が良好となる。液状油の含有量は、油脂全体の質量に対して１〜４５質量％が好ましく、３〜２８質量％がより好ましい。ここで、油脂全体の質量とは、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。 The liquid oil exhibits a fluid state at 25 ° C. (excluding the soft fractionated palm fraction), and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used alone or in combination of two or more. When liquid oil is blended, good workability such as creaming properties and egg-laying property is achieved by combining with oils and fats that give lauric acid to fats and oils containing lauric acid, such as extremely hardened palm oil and extremely hardened transesterified palm kernel oil. It becomes. The content of the liquid oil is preferably from 1 to 45% by mass, more preferably from 3 to 28% by mass, based on the mass of the whole fat or oil. Here, the mass of the entire fat or oil refers to fat or oil other than the fat or oil derived from the coconut endosperm extract.
本発明の可塑性乳化油脂組成物において、ココナッツ胚乳抽出物の含有量は、コク味付与の観点を考慮すると、可塑性乳化油脂組成物全体の質量に対して固形分換算で０．１質量％以上が好ましく、０．３質量％以上がより好ましく、０．５質量％以上がさらに好ましい。また、エグ味抑制の観点を考慮すると、可塑性乳化油脂組成物全体の質量に対して固形分換算で１３質量％以下が好ましく、１０．５質量％以下がより好ましく、５質量％以下が更に好ましい。また、乳化性能の向上の観点を考慮すると、油脂全体の質量に対して固形分換算で０．１〜１８質量％が好ましく、０．５〜１５質量％がより好ましい。ここで、油脂全体の質量とは、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。 In the plasticized emulsified oil / fat composition of the present invention, the content of the coconut endosperm extract is preferably 0.1% by mass or more in terms of solids with respect to the mass of the entire plasticized emulsified oil / fat composition in consideration of the kokumi imparting viewpoint. Preferably, it is 0.3% by mass or more, more preferably 0.5% by mass or more. In addition, in consideration of the suppression of astringency, 13% by mass or less, preferably 10.5% by mass or less, more preferably 5% by mass or less, in terms of solids, based on the total mass of the plasticized emulsified fat or oil composition. . Further, from the viewpoint of improving the emulsifying performance, the content is preferably 0.1 to 18% by mass, more preferably 0.5 to 15% by mass in terms of the solid content with respect to the mass of the whole fat or oil. Here, the mass of the entire fat or oil refers to fat or oil other than the fat or oil derived from the coconut endosperm extract.
本発明の可塑性乳化油脂組成物において、油相の構成脂肪酸中におけるラウリン酸の含有量と、水相の構成脂肪酸中におけるラウリン酸の含有量との質量比（油相中ラウリン酸量／水相中ラウリン酸量）は、エグ味抑制の観点を考慮すると、０．３以上が好ましく、０．９以上がより好ましく、７以上がさらに好ましい。また、１５５以下が好ましく、７４以下がより好ましく、３７以下が更に好ましい。なお、水相中ラウリン酸量は、水への分散性を持ち、可塑性乳化油脂組成物の作製において水相に配合される、ヤシ油成分を含むココナッツ胚乳抽出物に由来するものである。水相中ラウリン酸量は、可塑性乳化油脂組成物全体の質量に対して０．０３〜５質量％が好ましく、０．１〜３．５質量％がより好ましく、０．２〜１．５質量％が更に好ましい。ここで、油脂全体の質量とは、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。 In the plastic emulsified oil / fat composition of the present invention, the mass ratio of the lauric acid content in the constituent fatty acids of the oil phase to the lauric acid content in the constituent fatty acids of the aqueous phase (the amount of lauric acid in the oil phase / the aqueous phase) The amount of middle lauric acid) is preferably 0.3 or more, more preferably 0.9 or more, and still more preferably 7 or more in consideration of the viewpoint of suppressing the astringency. Moreover, it is preferably 155 or less, more preferably 74 or less, and even more preferably 37 or less. The amount of lauric acid in the aqueous phase is derived from a coconut endosperm extract containing a coconut oil component, which has dispersibility in water and is blended in the aqueous phase in producing a plasticized emulsified fat composition. The amount of lauric acid in the aqueous phase is preferably from 0.03 to 5% by mass, more preferably from 0.1 to 3.5% by mass, and preferably from 0.2 to 1.5% by mass, based on the total mass of the plasticized emulsified fat / oil composition. % Is more preferred. Here, the mass of the entire fat or oil refers to fat or oil other than the fat or oil derived from the coconut endosperm extract.
本発明の可塑性乳化油脂組成物は、油相および水相を含有する形態であり、油中水型、水中油型、油中水中油型、水中油中水型が挙げられ、油相の含有量は、好ましくは６０〜９９．４質量％、より好ましくは６５〜９８質量％であり、水相の含有量は、好ましくは０．６〜４０質量％、より好ましくは２〜３５質量％である。その中でも油中水型が好ましく、例えばマーガリンが挙げられる。 The plastic emulsified oil / fat composition of the present invention is in a form containing an oil phase and an aqueous phase, and examples thereof include a water-in-oil type, an oil-in-water type, an oil-in-water-in-oil type, and a water-in-oil-in-water type. The amount is preferably from 60 to 99.4% by mass, more preferably from 65 to 98% by mass, and the content of the aqueous phase is preferably from 0.6 to 40% by mass, more preferably from 2 to 35% by mass. is there. Among them, the water-in-oil type is preferable, and examples thereof include margarine.
本発明の可塑性乳化油脂組成物には、本発明の効果を損なわない範囲内において、水以外にも、他の成分を配合することができる。他の成分としては、特に限定されるものではないが、例えば、乳、乳製品、乳製品を酵素処理した呈味剤、蛋白質、糖質、塩類、酸味料、ｐＨ調整剤、抗酸化剤、香辛料、増粘剤、着色成分、香料（フレーバー）、酒類、酵素、粉末油脂、菌体抽出物、茶エキス、植物性ミルクなどが挙げられる。乳としては、牛乳などが挙げられる。これらは従来公知のものを含む。乳製品としては、脱脂乳、生クリーム、チーズ（ナチュラルチーズ、プロセスチーズなど）、発酵乳、濃縮乳、脱脂濃縮乳、無糖れん乳、加糖れん乳、無糖脱脂れん乳、加糖脱脂れん乳、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白濃縮ホエイパウダー、ホエイチーズ（ＷＣ）、ホエイ蛋白コンセントレート（ＷＰＣ）、ホエイ蛋白アイソレート（ＷＰＩ）、バターミルクパウダー、トータルミルクプロテイン、カゼインナトリウム、カゼインカリウムなどが挙げられる。蛋白質としては、大豆蛋白、エンドウ豆蛋白、小麦蛋白などの植物蛋白などが挙げられる。糖質としては、単糖（グルコース、フルクトース、ガラクトース、マンノースなど）、二糖類（ラクトース、スクロース、マルトース、トレハロースなど）、オリゴ糖、糖アルコール、ステビア、アスパルテームなどの甘味料、デンプン、デンプン分解物、イヌリン（アガベイヌリン等）などの多糖類、難消化性糖質（難消化性デンプン、難消化性デキストリン等）などが挙げられる。抗酸化剤としては、Ｌ−アスコルビン酸、Ｌ−アスコルビン酸誘導体、トコフェロール、トコトリエノール、リグナン、ユビキノン類、キサンチン類、オリザノール、植物ステロール、カテキン類、ポリフェノール類、茶抽出物などが挙げられる。香辛料としては、カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロンなどが挙げられる。増粘剤としては、カラギナン、キサンタンガム、アラビアガム、グァーガム、アルギン酸プロピレングリコールエステル（ＰＧＡ）などが挙げられる。着色成分としては、カロテン、アナトー、アスタキサンチンなどが挙げられる。フレーバーとしては、例えば、バターフレーバー、ミルクフレーバー、クリームフレーバー、チーズフレーバー、チョコレートフレーバー、コーヒーフレーバー、紅茶フレーバー、カスタードフレーバー、ナッツフレーバー、フルーツフレーバー、はちみつフレーバー、メイプルフレーバーなどが挙げられる。酵素としては、アミラーゼ、セルラーゼ、リパーゼ、プロテアーゼなどが挙げられる。菌体抽出物としては、酵母エキスなどが挙げられる。茶エキスとしては、緑茶エキス、ほうじ茶エキス、麦茶エキス、紅茶エキス、ウーロン茶エキス、ルイボス茶エキスなどが挙げられる。植物性ミルクとしては、豆乳、アーモンドミルク、ライスミルク、マカダミアナッツミルク、ヘーゼルナッツミルクなどが挙げられる。 The plastic emulsified oil / fat composition of the present invention may contain other components in addition to water as long as the effects of the present invention are not impaired. The other components are not particularly limited, but include, for example, milk, dairy products, taste-enhancing dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, Spices, thickeners, coloring components, fragrances (flavors), alcoholic beverages, enzymes, powdered fats and oils, cell extracts, tea extracts, vegetable milk, and the like. Milk includes milk and the like. These include those conventionally known. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim-free concentrated milk, sugar-free milk, sweetened milk, sugar-free skim milk, sugar-free skim milk , Whole fat milk powder, skim milk powder, cream powder, whey powder, protein-enriched whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Sodium, potassium caseinate and the like. Examples of the protein include plant proteins such as soy protein, pea protein, and wheat protein. Examples of carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, aspartame, and other sweeteners, starch, degraded starch. And polysaccharides such as inulin (agabeinulin and the like), indigestible carbohydrates (indigestible starch and indigestible dextrin and the like) and the like. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, and zingerone. Examples of the thickener include carrageenan, xanthan gum, gum arabic, guar gum, propylene glycol alginate (PGA), and the like. Examples of the coloring component include carotene, annatto, astaxanthin and the like. Examples of the flavor include butter flavor, milk flavor, cream flavor, cheese flavor, chocolate flavor, coffee flavor, tea flavor, custard flavor, nut flavor, fruit flavor, honey flavor, maple flavor, and the like. Examples of the enzyme include amylase, cellulase, lipase, and protease. Examples of the cell extract include a yeast extract. Examples of the tea extract include green tea extract, roasted tea extract, barley tea extract, black tea extract, oolong tea extract, rooibos tea extract and the like. Vegetable milk includes soy milk, almond milk, rice milk, macadamia nut milk, hazelnut milk and the like.
本発明の可塑性乳化油脂組成物は、乳化剤量を低減もしくは使用せずとも乳化が良好である。従って、乳化剤不使用とすることができ、乳化剤を配合する場合であっても、その含有量を油脂全体の質量に対して好ましくは３質量％以下、より好ましくは１質量％以下、更に好ましくは０．５質量％以下とすることができる。ここで、油脂全体の質量とは、ココナッツ胚乳抽出物に由来する油脂以外の油脂を対象としている。ここで乳化剤には、食品衛生法や、農林物資の規格化等に関する法律（ＪＡＳ法）において表示義務のある乳化剤であって、一般に食品に用いられる乳化剤、特に合成された乳化剤が含まれる。本発明が対象とする乳化剤としては、例えば、グリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタン脂肪酸エステルなどが挙げられる。天然由来のレシチン（大豆レシチン、卵黄レシチン、酵素処理卵黄レシチンなど）、脱脂粉乳やカゼイン類のような乳製品などはここでの乳化剤には含まれないが、本発明においてはこれらも使用しないことが主な態様であり、各種アレルギーを持つ消費者にも効果的に対応できる。また、乳化剤を使用しないことで、乳化剤独特の異味、異臭が風味に影響することを防止し、また近年において健康志向の高まりから求められている添加物レスの製品を得ることができる。 The plasticized emulsified fat composition of the present invention has good emulsification without reducing or using an emulsifier amount. Therefore, the emulsifier can be omitted, and even when the emulsifier is blended, the content thereof is preferably 3% by mass or less, more preferably 1% by mass or less, and still more preferably 1% by mass or less based on the mass of the whole fat or oil. It can be 0.5% by mass or less. Here, the mass of the entire fat or oil refers to fat or oil other than the fat or oil derived from the coconut endosperm extract. Here, the emulsifier is an emulsifier that is obligated to be labeled in the Food Sanitation Act or the Act on Standardization of Agricultural and Forest Products (JAS Law), and includes an emulsifier generally used for foods, particularly a synthetic emulsifier. Examples of the emulsifier targeted by the present invention include glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, and stearoyl lactic acid Calcium, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like can be mentioned. Naturally-derived lecithin (soy lecithin, egg yolk lecithin, enzyme-treated egg yolk lecithin, etc.), dairy products such as skim milk powder and caseins are not included in the emulsifier here, but they should not be used in the present invention. This is the main mode, and it can respond effectively to consumers with various allergies. In addition, by using no emulsifier, it is possible to prevent the flavor and odor peculiar to the emulsifier from affecting the flavor, and to obtain an additive-free product which has been required in recent years due to an increase in health consciousness.
本発明の可塑性乳化油脂組成物は、例えば、油相と水相とを適宜に加熱し混合して乳化した後、冷却混合機により急冷捏和し得ることができる。より具体的には、まず油相と水相を調製する。油相は、油脂の他に油溶性フレーバーなどを使用する場合には、これらを油相に添加してもよい。水相は、水溶性の成分を使用する場合には、これらを水相に添加する。これらの油相と水相は、好ましくは５０〜９０℃、より好ましくは６５〜８５℃に加熱し、添加した成分を完全に溶解しておくことが望ましい。これらの油相と水相を加熱下で混合し乳化する。例えば、加熱された油相に加熱された水相をゆっくりと添加しながら乳化する。その後、必要に応じて、フレーバーなどの他の添加成分を加えてもよい。その後、加熱された乳化物をコンビネーター、パーフェクター、ボテーター、ネクサスなどの冷却混合機により急冷捏和し、可塑化して本発明の可塑性乳化油脂組成物を得ることができる。また、必要に応じて冷却混合機において窒素ガスなどの不活性ガスを吹き込んだり、急冷捏和後に、可塑性乳化油脂組成物を熟成（テンパリング）してもよい。 The plasticized emulsified oil / fat composition of the present invention can be obtained, for example, by appropriately heating and mixing an oil phase and an aqueous phase to emulsify and then quenching and kneading with a cooling mixer. More specifically, first, an oil phase and an aqueous phase are prepared. When using an oil-soluble flavor etc. other than fats and oils, these may be added to an oil phase. When water-soluble components are used, these are added to the aqueous phase. The oil phase and the aqueous phase are preferably heated to 50 to 90 ° C, more preferably 65 to 85 ° C, and the added components are desirably completely dissolved. These oil phase and aqueous phase are mixed and emulsified under heating. For example, emulsification is performed while slowly adding the heated aqueous phase to the heated oil phase. Thereafter, if necessary, other additive components such as flavors may be added. Thereafter, the heated emulsion is quenched and kneaded by a cooling mixer such as a combinator, a perfector, a vator, and a nexus, and plasticized to obtain a plasticized emulsified fat / oil composition of the present invention. Further, if necessary, an inert gas such as nitrogen gas may be blown into the cooling mixer, or after quenching and kneading, the plastic emulsified oil / fat composition may be aged (tempered).
本発明の可塑性乳化油脂組成物は、バタークリーム、スプレッド、焼成品の生地への練り込み、折り込みなどに好適に用いることができる。焼成品の生地への練り込みにおいては、生地中に本発明の可塑性乳化油脂組成物を練り込んで分散させ、本発明の可塑性乳化油脂組成物を含有する生地を作製する。焼成品の生地への折り込みにおいては、生地の間にシート状の可塑性乳化油脂組成物を包み込み、その後、折り畳みと圧延を繰り返すことによって生地中に可塑性乳化油脂組成物を層状に折り込んで、生地と可塑性乳化油脂組成物の薄い層を何層にも作り上げて生地を作製する。 The plasticized emulsified oil / fat composition of the present invention can be suitably used for kneading buttering butter cream, spread, and baked products into dough. In kneading the baked product into the dough, the plastic emulsified oil / fat composition of the present invention is kneaded and dispersed in the dough to prepare a dough containing the plastic emulsified oil / fat composition of the present invention. In the folding of the baked product into the dough, the sheet-shaped plastic emulsified oil / fat composition is wrapped between the doughs, and then the plastic emulsified fat / oil composition is layered into the dough by repeating folding and rolling, and the dough and A dough is made by building up a number of thin layers of the plasticized emulsified fat composition.
本発明の可塑性乳化油脂組成物をバタークリームに使用する場合、本発明の可塑性乳化油脂組成物は、単独で使用するか、あるいは他の原材料と共に配合して起泡させることで、バタークリームを製造することができる。起泡（クリーミング）は、公知の方法によって起泡させることで行うことができる。例えば、電動式もしくは手動の泡立て器を用いて、比重が適度に軽くなるまで含気させることにより行うことができる。このバタークリームは、比重が好ましくは０．８以下、より好ましくは０．３〜０．７である。 When the plastic emulsified fat composition of the present invention is used in a butter cream, the plastic emulsified fat composition of the present invention may be used alone or blended with other raw materials to form a butter cream. can do. Foaming (creaming) can be performed by foaming by a known method. For example, it can be carried out by using an electric or manual whisk to inhale air until the specific gravity becomes appropriately light. This butter cream has a specific gravity of preferably 0.8 or less, more preferably 0.3 to 0.7.
本発明の可塑性乳化油脂組成物を他の原材料と共に配合して起泡させる場合、その配合量は、本発明の乳化油脂組成物による効果を損なわない範囲が考慮される。このような他の原材料としては、呈味成分などが挙げられる。 When the plasticized emulsified oil / fat composition of the present invention is blended with other raw materials and foamed, the amount to be added is considered within a range that does not impair the effect of the emulsified oil / fat composition of the present invention. Such other raw materials include taste components and the like.
本発明の可塑性乳化油脂組成物により得られるバタークリームは、ナッペ用、フィリング用、サンド用、注入用、トッピング用などとして、パン、菓子、ケーキなどに好適に用いることができる。 The butter cream obtained by using the plastic emulsified oil / fat composition of the present invention can be suitably used for bread, confectionery, cake and the like for nappe, filling, sand, pouring, topping and the like.
本発明の可塑性乳化油脂組成物を用いたバタークリームは、ココナッツ由来のコク味がありながらもエグ味を抑制できる。更に、クリーミング性が良好であるため、所望する比重のバタークリームを短時間に容易に得ることができる。 The butter cream using the plastic emulsified oil / fat composition of the present invention can suppress the astringent taste while having the coconut-derived richness. Further, since the creaming property is good, a butter cream having a desired specific gravity can be easily obtained in a short time.
本発明の可塑性乳化油脂組成物を生地に練り込んで使用する場合、この練り込んだ可塑性乳化油脂組成物を含有する生地を焼成することによって、焼成品が得られる。本発明の可塑性乳化油脂組成物を練り込んだ焼成品は、ココナッツ由来のコク味がありながらもエグ味を抑制できる。更に、抱卵性が良好であるため、焼成品の卵の配合率を高めることができる。すなわち、本発明の可塑性乳化油脂組成物を使用し、全卵や卵白または卵黄を粉糖や液糖と一緒に混合攪拌することで、卵の配合率を高めた風味が良好な焼成品を作製することができる。 When the plastic emulsified oil / fat composition of the present invention is kneaded into a dough and used, a dough containing the kneaded plastic emulsified oil / fat composition is fired to obtain a fired product. The baked product into which the plastic emulsified oil / fat composition of the present invention has been kneaded can suppress the astringent taste while having the rich taste derived from coconut. Furthermore, since the eggs have good incubating properties, the compounding ratio of eggs in the baked product can be increased. That is, using the plasticized emulsified oil / fat composition of the present invention, by mixing and stirring whole eggs, egg whites, or yolks with powdered sugar or liquid sugar, a baked product having an improved egg blending ratio and a good flavor is produced. can do.
本発明の可塑性乳化油脂組成物を生地に練り込んで使用する場合、可塑性乳化油脂組成物を用いた生地は、穀粉を主成分とし、穀粉としては、通常、焼成品の生地に配合されるものであれば、特に限定されるものではないが、例えば、小麦粉（全粒粉、強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉などが挙げられる。 When the plastic emulsified fat composition of the present invention is kneaded into dough and used, the dough using the plastic emulsified fat composition has flour as a main component, and as flour, it is usually blended with dough of a baked product. If so, it is not particularly limited, but examples include wheat flour (whole grain, strong flour, medium flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, and the like.
生地には、穀粉と可塑性乳化油脂組成物以外にも、通常、焼成品の生地に使用されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、焼成品の生地に配合される範囲を考慮して特に制限なく適宜の量とすることができる。具体的には、例えば、水、乳、乳製品、蛋白質、糖質、卵、卵加工品、澱粉、塩類、粉末油脂、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、フレーバーなどが挙げられる。 In addition to the flour and the plasticized emulsified oil / fat composition, any dough can be blended with the dough as long as it is generally used for dough for baked products. In addition, the amounts of these components can be appropriately determined without any particular limitation in consideration of the range that is usually incorporated into the dough of the baked product. Specifically, for example, water, milk, dairy products, protein, carbohydrates, eggs, processed eggs, starch, salts, powdered fats, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, Vegetables, fruits, fruits, fruit juices, jams, fruit sauces, meats, seafood, beans, kinako, tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, colorings, flavors, etc. .
本発明の可塑性乳化油脂組成物を練り込んだ生地を用いた焼成品のパンとしては、例えば、食パン、テーブルロール、菓子パン、調理パン、フランスパン、ライブレッドなどが挙げられる。 Examples of the baked bread using the dough into which the plastic emulsified oil / fat composition of the present invention is kneaded include bread, table rolls, confectionery bread, cooking bread, French bread, live red, and the like.
以下に、実施例により本発明を更に詳しく説明するが、本発明はこれらの実施例に限定されるものではない。
（１）測定方法
油脂のヨウ素価は、基準油脂分析試験法（公益社団法人日本油化学会）の「２．３．４．１−２０１３ヨウ素価（ウィイス−シクロヘキサン法）」で測定した。
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
(1) Measurement method The iodine value of fats and oils was measured by the standard oil and fat analysis test method (Japan Oil Chemists' Society) "2.3.4.1-2013 iodine value (Wiis-cyclohexane method)".
２飽和トリグリセリドおよび３飽和トリグリセリドの合計量は、ガスクロマトグラフ法（基準油脂分析試験法（社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定し、それぞれ脂肪酸量を用いて計算にて求めた。表１〜表４において、ココナッツ胚乳抽出物以外の油脂を基準として「２、３飽和トリグリセリド合計量（油脂中）」と質量％で表記している。 The total amount of 2-saturated triglyceride and 3-saturated triglyceride can be determined by gas chromatography ("2.4.2.2-2013 Fatty Acid Composition (FID Temperature-Increasing Gas Chromatography)" of Gas Oil Chromatography (Standard Oil and Fat Analysis Test Method (Japan Oil Chemists' Society)). ”And“ Recommendation 2-2013 2-position fatty acid composition ”), and calculated by using the amount of each fatty acid. In Tables 1 to 4, "2, 3 saturated triglyceride total amount (in fats and oils)" and "% by mass" are described based on fats and oils other than the coconut endosperm extract.
ココナッツ胚乳抽出物の固形分は、水を含む場合にはこれを除いた量として質量％で示している。 The solid content of the coconut endosperm extract is shown in mass% as an amount excluding water when it contains water.
水相に含まれる油分は、ココナッツ胚乳抽出物に含まれる油脂量を、油相、すなわちココナッツ胚乳抽出物以外の油脂を基準として質量％で示している。 The oil content in the water phase indicates the amount of fats and oils contained in the coconut endosperm extract in mass% based on the oil phase, ie, the fats and oils other than the coconut endosperm extract.
構成脂肪酸中におけるラウリン酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」）で測定した。なお、これらの含有量は、上記試験法のとおりガスクロマトグラフィーで測定した全ピーク面積である油脂全量（油脂の構成脂肪酸全体の質量）を基準としている。なお、ココナッツ胚乳抽出物以外の油脂を基準として示し、表１〜表４において、「ラウリン酸量(油脂中)」と質量％で表記している。また「水相に含まれるラウリン酸量」は、ココナッツ胚乳抽出物の固形分に含まれる油脂において、構成脂肪酸中におけるラウリン酸の含有量を、可塑性乳化油脂組成物を基準として質量％で示している。 The content of lauric acid in the constituent fatty acids can be determined by the gas chromatographic method ("2.4.2.2-2013 Fatty acid composition (FID temperature-increasing gas chromatographic method)" according to the standard method of analysis of fats and oils (Japan Oil Chemists' Society). "). In addition, these contents are based on the total amount of fats and oils (the total mass of constituent fatty acids of fats and oils), which is the total peak area measured by gas chromatography as in the above test method. In addition, the fats and oils other than the coconut endosperm extract are shown as a reference, and in Tables 1 to 4, they are described as "amount of lauric acid (in fats and oils)" by mass%. In addition, the “amount of lauric acid contained in the aqueous phase” indicates the content of lauric acid in the constituent fatty acids in the fats and oils contained in the solid content of the coconut endosperm extract in mass% based on the plastic emulsified fat and oil composition. I have.
表１〜４のエステル交換油脂１〜４以外の油脂の構成脂肪酸に対するラウリン酸量は以下の数値であった。
ヤシ極度硬化油：４８質量％、パーム極度硬化油：０．２質量％、パーム分別軟質油：０．２質量％、乳脂：２．８質量％、米油：０質量％、米油極度硬化油：０質量％
The amount of lauric acid with respect to the constituent fatty acids of the fats and oils other than the transesterified fats and oils of Tables 1 to 4 was as follows.
Extremely hardened coconut oil: 48% by mass, Extremely hardened palm oil: 0.2% by mass, soft palm fractionated oil: 0.2% by mass, milk fat: 2.8% by mass, rice oil: 0% by mass, extremely hardened rice oil Oil: 0% by mass
（２）可塑性乳化油脂組成物の作製
表１〜表４のエステル交換油脂１〜４は次の方法で作製した。
（エステル交換油脂１）
パーム核極度硬化油２５質量％、パーム油５０質量％、パーム極度硬化油２５質量％を混合して１１０℃に加熱し、十分に脱水させた後、化学触媒としてナトリウムメチラートを油脂量の０．０８質量％添加し、減圧下、１００℃で０．５時間攪拌しながらエステル交換反応を行った。エステル交換反応後、水洗して触媒を除去し、活性白土を用いて脱色し、さらに脱臭を行ってエステル交換油脂１を得た。このエステル交換油脂１のヨウ素価は２８であり、構成脂肪酸に対するラウリン酸量は１２．１質量％であった。
（エステル交換油脂２）
パーム核油５０質量％、パーム油５０質量％を原料に使用し、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂２を得た。このエステル交換油脂２のヨウ素価は３５．５であり、構成脂肪酸に対するラウリン酸量は２４質量％であった。
（エステル交換油脂３）
パーム分別軟質油を原料に使用し、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂３を得た。このエステル交換油脂３のヨウ素価は５６であり、構成脂肪酸に対するラウリン酸量は０．２質量％であった。
（エステル交換油脂４）
パーム核極度硬化油を原料に使用し、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂４を得た。このエステル交換油脂４のヨウ素価は２であり、構成脂肪酸に対するラウリン酸量は４７．７質量％であった。
(2) Preparation of plastic emulsified fat / oil composition Transesterified fat / oil 1-4 of Tables 1 to 4 was prepared by the following method.
(Transesterified fats and oils 1)
After mixing 25% by mass of palm kernel extremely hardened oil, 50% by mass of palm oil, and 25% by mass of palm extremely hardened oil, and heated to 110 ° C. and sufficiently dehydrated, sodium methylate was added as a chemical catalyst to reduce the amount of oil and fat to 0%. 0.08% by mass was added, and a transesterification reaction was performed with stirring at 100 ° C. for 0.5 hour under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain transesterified oil and fat 1. The iodine value of this transesterified fat 1 was 28, and the amount of lauric acid relative to the constituent fatty acids was 12.1% by mass.
(Transesterified fat 2)
A transesterification reaction or the like was performed using 50% by mass of palm kernel oil and 50% by mass of palm oil as raw materials in accordance with the method for producing transesterified fat 1 to obtain transesterified fat 2. The iodine value of this transesterified fat 2 was 35.5, and the amount of lauric acid relative to the constituent fatty acids was 24% by mass.
(Transesterified fat 3)
Using a palm fractionated soft oil as a raw material, a transesterification reaction and the like were carried out in accordance with the method for producing a transesterified fat 1 to obtain a transesterified fat 3. The iodine value of this transesterified fat 3 was 56, and the amount of lauric acid based on the constituent fatty acids was 0.2% by mass.
(Transesterified fat 4)
A transesterified oil or the like 4 was obtained by using an extremely hardened palm kernel oil as a raw material and performing a transesterification reaction or the like according to the method for producing the transesterified oil or fat 1. The iodine value of the transesterified fat 4 was 2, and the amount of lauric acid relative to the constituent fatty acids was 47.7% by mass.
ココナッツ胚乳抽出物は次のものを用いた。
（ココナッツミルク）
グリーン社製
固形分２５．２質量％、脂質１８．７質量％、構成脂肪酸中に占めるラウリン酸量 ５１質量％
（ココナッツクリーム）
Ａｘｅｌｕｍ Ｒｅｓｏｕｒｃｅｓ Ｃｏｒｐ． 社製
固形分３１．９質量％、脂質２３．６質量％、構成脂肪酸中に占めるラウリン酸量 ５１質量％
（ココナッツパウダー）
ココウェル社製
固形分１００質量％、脂質４２．９質量％、構成脂肪酸中に占めるラウリン酸量 ５１質量％
The following coconut endosperm extract was used.
(Coconut milk)
Green Corporation solid content 25.2% by mass, lipid 18.7% by mass, lauric acid content in constituent fatty acids 51% by mass
(Coconut cream)
Axelum Resources Corp. Solid content 31.9% by mass, lipid 23.6% by mass, lauric acid content in constituent fatty acids 51% by mass
(Coconut powder)
100% by weight of solid content manufactured by Cocowell Co., 42.9% by weight of lipid, 51% by weight of lauric acid in constituent fatty acids
可塑性乳化油脂組成物は全体を１００質量％とし、表１〜４に示す水相以外を油相として作製した。 The plastic emulsified oil / fat composition was made to be 100% by mass as a whole, and an oil phase other than the aqueous phases shown in Tables 1 to 4 was produced.
表１〜表４に示す油相を７０℃に調温した。一方、水にココナッツ胚乳抽出物を添加し、８０℃で加熱殺菌して水相を得た。次に、該油相に該水相を添加し、プロペラ攪拌機で攪拌して、油中水型に乳化した後、パーフェクターによって急冷捏和しマーガリンを可塑性油脂として得た。得られたマーガリンは、５℃で保管した。 The oil phases shown in Tables 1 to 4 were adjusted to 70 ° C. On the other hand, a coconut endosperm extract was added to water and sterilized by heating at 80 ° C. to obtain an aqueous phase. Next, the aqueous phase was added to the oil phase, and the mixture was stirred with a propeller stirrer to emulsify in a water-in-oil type, and then rapidly cooled and kneaded with a perfector to obtain margarine as a plastic fat. The obtained margarine was stored at 5 ° C.
（３）評価
上記のとおり作製した可塑性乳化油脂組成物について、次の評価を行った。乳化性能については上記のマーガリンとは別途に下記の手順で評価を行った。
(3) Evaluation The following evaluation was performed about the plastic emulsified fat composition prepared as mentioned above. The emulsifying performance was evaluated by the following procedure separately from the above margarine.
なお、ココナッツのエグ味とコク味の評価を行ったパネルに関して、五味（甘味、酸味、塩味、苦味、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準臭覚テストを実施し、その各々のテストで適合と判定された２０〜４０代の男性４名と女性６名をパネルとして選抜した。 In addition, regarding the panel that evaluated the astringent taste and the kokumi taste of coconut, the taste test of sweet taste, sweetness, sourness, salty taste, bitterness, and umami, the taste density difference test, the taste test of food, the standard smell test Was carried out, and four males and six females in their 20s to 40s who were judged to be suitable in each test were selected as panels.
［ココナッツのエグ味］
作製した可塑性乳化油脂組成物を２０℃で調温し、口の中に広がるココナッツのエグ味をパネル１０名により以下の基準で評価した。
評価基準
◎+：パネル１０名中９名以上が、エグ味がないと評価した。
◎：パネル１０名中７〜８名が、エグ味がないと評価した。
〇：パネル１０名中５〜６名が、エグ味がないと評価した。
△：パネル１０名中３〜４名が、エグ味がないと評価した。
×：パネル１０名中エグ味がないと評価したのは２名以下であった。
[Egg taste of coconut]
The temperature of the prepared plastic emulsified oil / fat composition was adjusted at 20 ° C., and the taste of coconut spread in the mouth was evaluated by 10 panelists according to the following criteria.
Evaluation criteria ++: 9 or more panelists out of 10 panelists evaluated that there was no astringency.
：: 7 to 8 panelists out of 10 panelists evaluated that there was no astringent taste.
〇: 5 to 6 panelists out of 10 panelists evaluated that there was no astringent taste.
Δ: 3 to 4 panelists out of 10 panelists evaluated that there was no astringency.
C: Out of 10 panelists, 2 or less panelists evaluated that there was no astringency.
［ココナッツのコク味］
作製した可塑性乳化油脂組成物を２０℃調温し、口の中に広がるココナッツのコク味をパネル１０名により以下の基準で評価した。
評価基準
◎+：パネル１０名中９名以上が、コク味があると評価した。
◎：パネル１０名中７〜８名が、コク味があると評価した。
〇：パネル１０名中５〜６名が、コク味があると評価した。
△：パネル１０名中３〜４名が、コク味があると評価した。
×：パネル１０名中コク味があると評価したのは２名以下であった。
[Body taste of coconut]
The prepared plastic emulsified oil / fat composition was temperature-controlled at 20 ° C., and the body taste of the coconut spreading in the mouth was evaluated by 10 panelists according to the following criteria.
Evaluation criteria ++: 9 or more panelists out of 10 panelists evaluated that the panel had rich taste.
：: 7 to 8 panelists evaluated that the panel had rich taste.
〇: 5 to 6 panelists evaluated that they had a rich taste.
Δ: 3 to 4 panelists out of 10 panelists evaluated that they had a rich taste.
X: Out of 10 panelists, two or less panelists evaluated that there was a rich taste.
［乳化性能］
実施例および比較例の配合に従って、まず実施例および比較例の油脂配合によりビーカーに調合油を８５ｇ取り、７０℃調温後、ホモミキサーにて７０℃、４０００ｒｐｍで撹拌しながら水相を添加し、乳化を行った。乳化液をステンレスシャーレに移し、７０℃で２分間静置後、乳化液を廃棄し、ステンレスシャーレに付着した分離水相を計量し、乳化液中の分離した水相の割合を求め、以下の基準で評価した。
評価基準
◎：乳化液中の分離した水相の割合が０．６％未満
〇：乳化液中の分離した水相の割合が０．６％以上１．２％未満
△：乳化液中の分離した水相の割合が１．２％以上１．８％未満
×：乳化液中の分離した水相の割合が１．８％以上
[Emulsification performance]
According to the formulations of Examples and Comparative Examples, first, 85 g of the blended oil was taken in a beaker by blending the fats and oils of Examples and Comparative Examples, and after adjusting the temperature to 70 ° C, the aqueous phase was added while stirring at 70 ° C and 4000 rpm with a homomixer. And emulsification. The emulsion was transferred to a stainless steel Petri dish and allowed to stand at 70 ° C. for 2 minutes. Then, the emulsion was discarded, the separated aqueous phase attached to the stainless petri dish was weighed, and the ratio of the separated aqueous phase in the emulsion was determined. Evaluation was based on criteria.
Evaluation criteria ：: Ratio of separated aqueous phase in emulsion was less than 0.6% ０．６: Ratio of separated aqueous phase in emulsion was 0.6% or more and less than 1.2% △: Separation in emulsion The ratio of the separated aqueous phase is 1.2% or more and less than 1.8%. The ratio of the separated aqueous phase in the emulsion is 1.8% or more.
［クリーミング性］
卓上ミキサー（Ｋｉｃｈｅｎ Ａｉｄ社製）を用いて可塑性乳化油脂組成物５００ｇを撹拌し、２０℃の条件下にて比重が０．３に達するまでの時間により、以下の基準で評価した。
評価基準
◎：６分以内
〇：６分超９分以内
△：９分超１２分以内
×：比重０．３に達せず
[Creaming property]
Using a table mixer (manufactured by Kichen Aid), 500 g of the plasticized emulsified oil / fat composition was stirred and evaluated under the following criteria by the time required for the specific gravity to reach 0.3 at 20 ° C.
Evaluation criteria ◎: Within 6 minutes〇: More than 6 minutes and less than 9 minutes △: More than 9 minutes and less than 12 minutes ×: Specific gravity not reached 0.3
［抱卵性］
卓上ミキサー（Ｋｉｃｈｅｎ Ａｉｄ社製）を用いて、可塑性乳化油脂組成物３００ｇ、上白糖３００ｇを撹拌し、２０℃の条件下にて比重０．７５に合わせた後、均一に撹拌した全卵を投入していき、生地中に卵が取り込まれる量を確認した。可塑性乳化油脂組成物３００ｇに対して取り込まれた卵の量の割合により、以下の基準で評価した。
評価基準
◎：可塑性乳化油脂組成物３００ｇに対して取り込まれた卵の量の割合が１１０％以上
〇：可塑性乳化油脂組成物３００ｇに対して取り込まれた卵の量の割合が１００％以上１１０％未満
△：可塑性乳化油脂組成物３００ｇに対して取り込まれた卵の量の割合が９０％以上１００％未満
×：可塑性乳化油脂組成物３００ｇに対して取り込まれた卵の量の割合が９０％未満
[Egg incubation]
Using a table mixer (manufactured by Kichen Aid), 300 g of the plastic emulsified oil / fat composition and 300 g of white sucrose are stirred, adjusted to a specific gravity of 0.75 at 20 ° C., and then uniformly stirred whole eggs are added. Then, the amount of eggs taken into the dough was confirmed. The following criteria were used to evaluate the ratio of the amount of egg taken in to 300 g of the plastic emulsified oil / fat composition.
Evaluation criteria ：: The ratio of the amount of egg taken in to 300 g of the plastic emulsified oil / fat composition is 110% or more〇: The ratio of the amount of egg taken in to 300 g of the plastic emulsified oil / fat composition is 100% to 110% Less than △: The ratio of the amount of egg taken in to 300 g of the plastic emulsified oil / fat composition is 90% or more and less than 100%. X: The ratio of the amount of egg taken in to 300 g of the plastic emulsified oil / fat composition is less than 90%.
［総合評価］
上記において評価したココナッツの風味（エグ味、コク味）、および乳化性能の結果に基づいて、以下の基準で総合評価を行った。
評価基準
◎：ココナッツの風味、乳化性共に非常に良好である。
〇：ココナッツの風味、乳化性共に良好である。
△：ココナッツの風味、乳化性共に良好とまでは言えないが、最低限課題を克服している。
×：ココナッツの風味、乳化性共に課題を克服していないか、どちらか片方が課題を克服していない。
[Comprehensive evaluation]
Based on the results of the coconut flavor (egg taste, kokumi taste) and emulsifying performance evaluated above, a comprehensive evaluation was performed according to the following criteria.
Evaluation criteria A: Coconut flavor and emulsifiability are both very good.
〇: Coconut flavor and emulsifying property are both good.
Δ: Coconut flavor and emulsifying properties are not both good, but at least overcome the problems.
X: Neither the flavor nor emulsifying property of the coconut has overcome the problem, or either one has not overcome the problem.
上記の各評価結果を表１〜表４に示す。表１〜表４の評価においては、△以上は最低限の基準を満たすと判断した。△は最低限許容し得るレベルで、基本的には○以上が課題解決において望ましいレベルである。その中でも◎は○と有意に差がみられ、◎+は◎と有意に差がみられ、課題解決等の点で区別される程度に好ましいことを示している。 Tables 1 to 4 show the results of the above evaluations. In the evaluations of Tables 1 to 4, it was determined that the evaluation of Δ or more satisfied the minimum standard. Δ is a minimum acceptable level, and basically 以上 or more is a desirable level in solving the problem. Among them, ◎ shows a significant difference from ○, and ++ shows a significant difference from ◎, which indicates that it is preferable to the extent that it can be distinguished in terms of solving problems.
実施例１〜４２は、ココナッツ胚乳抽出物および構成脂肪酸としてラウリン酸を含有する油脂を用いた。ココナッツのエグ味、コク味、乳化性能、クリーミング性、抱卵性はいずれも満足するレベルであった。実施例６、８、１０〜１３、１５〜１８は、油脂配合を変更した中でも最も良評価である。実施例９は比較的硬い油脂であるパーム極度硬化油を配合し、クリーミング性がやや低下したが概ねこれらと同一水準であった。 In Examples 1 to 42, a coconut endosperm extract and an oil or fat containing lauric acid as a constituent fatty acid were used. The coconut's astringent taste, rich taste, emulsifying performance, creaming property, and egg incubating property were all satisfactory levels. Examples 6, 8, 10 to 13, and 15 to 18 are the best evaluations even when the fats and oils are changed. In Example 9, a hardened palm oil, which is a relatively hard oil, was blended, and the creaming properties were slightly lowered, but were almost at the same level as these.
一方、比較例１〜５、７、８はココナッツ胚乳抽出物を配合せず、比較例１は実施例６等、比較例３は実施例３３、比較例４は実施例１１、比較例５は実施例２７、比較例７は実施例３７、比較例８は実施例３８の配合と対比している。これらはいずれもココナッツのコク味が得られない他、乳化性能など各種の物性を満足することができない。比較例２は、比較例１において更に乳化剤を配合したが、ココナッツ胚乳抽出物を配合した実施例６等のような乳化性能は得られない。このことからもココナッツ胚乳抽出物は乳化性能に優れることが分かる。 On the other hand, Comparative Examples 1 to 5, 7, and 8 did not contain a coconut endosperm extract, Comparative Example 1 was Example 6, etc., Comparative Example 3 was Example 33, Comparative Example 4 was Example 11, and Comparative Example 5 was Example 27, Comparative Example 7 are compared with Example 37, and Comparative Example 8 are compared with Example 38. All of them cannot provide the rich taste of coconut and cannot satisfy various physical properties such as emulsifying performance. In Comparative Example 2, an emulsifier was further added in Comparative Example 1, but the emulsifying performance as in Example 6 in which a coconut endosperm extract was added could not be obtained. This also indicates that the coconut endosperm extract has excellent emulsifying performance.
ラウリン酸量については、ラウリン酸を含まない油脂を用いた比較例６や、ラウリン酸の含有量が少ない油脂を用いた実施例３７より、ラウリン酸の含有量が少ないとココナッツのエグ味を感じ易くなる。ラウリン酸の含有量が比較的少ない実施例３３、３８、３９もココナッツのエグ味がやや感じられるようになる。実施例３８〜４０は乳脂を配合した。実施例３８、３９は、乳脂自体に風味があるためコク味は最良であるが、エステル交換油脂１、２を配合せず乳化性、クリーミング性、抱卵性がやや低下する傾向がある。実施例４０は乳脂の配合量が多過ぎてコク味が感じられにくくなる。実施例３２のようにラウリン酸の含有量が多くなるとココナッツのエグ味を感じ易くなり、コク味も感じにくくなる傾向がある。 Regarding the amount of lauric acid, from Comparative Example 6 using fats and oils containing no lauric acid and Example 37 using fats and oils containing a small amount of lauric acid, the coconut astringency was felt when the content of lauric acid was small. It will be easier. In Examples 33, 38 and 39 in which the content of lauric acid is relatively small, the astringent taste of coconut is slightly felt. In Examples 38 to 40, milk fat was blended. In Examples 38 and 39, since the milk fat itself has a flavor, the kokumi is the best, but the emulsifiability, creaming property and egg-laying property tend to be slightly lowered without blending the transesterified fats 1 and 2. In Example 40, the amount of the milk fat was too large, and the body taste was hard to be felt. When the content of lauric acid is increased as in Example 32, the coconut has an easy-to-feel egg taste, and the savory taste tends to be hard to feel.
油相中ラウリン酸量／水相中ラウリン酸量に関しては、油脂配合に由来する油相中ラウリン酸量と、水相に存在するココナッツ胚乳抽出物に由来する水相中ラウリン酸量を反映している。実施例１と実施例２〜４、６や、実施例１４と実施例１２等との対比より、当該量が多いと、ココナッツのエグ味を感じ易くなり、コク味も感じにくくなる傾向がある。乳化性能等も低下する傾向がある。実施例３７のように当該量が少ないと、ココナッツのエグ味を感じ易くなり、コク味も感じにくくなる傾向がある。 The amount of lauric acid in the oil phase / the amount of lauric acid in the aqueous phase reflects the amount of lauric acid in the oil phase derived from the oil and fat mixture and the amount of lauric acid in the aqueous phase derived from the coconut endosperm extract present in the aqueous phase. ing. From the comparison between Example 1 and Examples 2 to 4 and 6, and between Example 14 and Example 12, etc., when the amount is large, it becomes easy to feel the astringent taste of the coconut, and the richness tends to be less likely to be felt. . Emulsification performance and the like also tend to decrease. When the amount is small as in Example 37, the coconut astringent taste tends to be easily felt, and the savory taste tends to be hardly felt.
２、３飽和脂肪酸量は、実施例２７のように少ないと、油脂が軟らかくなりクリーミング性、抱卵性がやや低下する傾向がある。実施例３２のように多いと、ココナッツのエグ味が感じられ易くなり、コク味も感じにくくなる傾向がある。実施例３０、３１も同様の傾向を示している。 When the amount of the 2,3-saturated fatty acids is small as in Example 27, the fats and oils tend to be soft, and the creaming property and the egg-laying property tend to be slightly reduced. When the amount is large as in Example 32, the astringent taste of the coconut tends to be easily felt, and the rich taste tends to be less likely to be felt. Examples 30 and 31 also show a similar tendency.
可塑性乳化油脂組成物を基準としたココナッツ胚乳抽出物の固形分に関しては、実施例１のように少ないと、ココナッツのエグ味を感じ易くなり、コク味も感じにくくなる。乳化性能等も低下する傾向がある。実施例１９、２４のように多いと、ココナッツのエグ味を感じ易くなり、コク味も感じにくくなる傾向がある。実施例１８〜２１、２３、２４はココナッツ胚乳抽出物の固形分量を対比している。実施例１８を基準として実施例２３、２０、１９、２４の順に多くなると、ココナッツのエグ味が出てコク味も感じにくくなり、乳化性能やクリーミング性、抱卵性も低下する。実施例１６と実施例２２の対比も、ココナッツ胚乳抽出物の固形分が多くなるとココナッツのエグ味を感じ易くなる傾向を示している。実施例７は実施例８と対比してココナッツ胚乳抽出物の固形分が多くクリーミング性がやや低下したが概ね同一水準であった。実施例２１のようにココナッツ胚乳抽出物の固形分が少なくなると、ココナッツのエグ味を感じ易くなり、コク味もやや感じにくくなる傾向がある。乳化性能もやや低下する。実施例６と実施例２、実施例１０と実施例５、実施例１５と実施例１４の対比においても、同様の傾向を示している。 With respect to the solid content of the coconut endosperm extract based on the plastic emulsified oil / fat composition, if the solid content is low as in Example 1, the coconut's astringent taste is easily felt, and the savory taste is less likely to be felt. Emulsification performance and the like also tend to decrease. When the amount is large as in Examples 19 and 24, the coconut has an easy-to-feel astringent taste, and the savory taste tends to be less likely to be felt. Examples 18 to 21, 23, and 24 compare the solid content of the coconut endosperm extract. When the number increases in the order of Examples 23, 20, 19, and 24 based on Example 18, the coconut has an astringent taste, and the kokumi is less likely to be perceived, and the emulsifying performance, creaming properties, and incubating properties are also reduced. The comparison between Example 16 and Example 22 also shows that when the solid content of the coconut endosperm extract increases, the coconut astringency tends to be felt. In Example 7, the solid content of the coconut endosperm extract was larger than that in Example 8, and the creaming property was slightly lowered, but was almost at the same level. As in Example 21, when the solid content of the coconut endosperm extract is reduced, the coconut tends to have an astringent taste and the kokumi taste tends to be slightly less sensible. The emulsifying performance also slightly decreases. Similar tendencies are shown in comparisons between Example 6 and Example 2, Example 10 and Example 5, and Example 15 and Example 14.
ヨウ素価２５以上３０未満のエステル交換油脂であるエステル交換油脂１や、ヨウ素価３０〜４０のエステル交換油脂であるエステル交換油脂２を配合した実施例１〜２６は、全体的に評価は良好である。実施例２７〜３０は、ヨウ素価エステル交換油脂１の量を変更した。エステル交換油脂１はエステル交換油脂２に比べて比較的硬い油脂である。エステル交換油脂１を配合しない実施例２７、２８やその配合量を下げた実施例２９は、クリーミング性、抱卵性が低下する傾向がある。エステル交換油脂１の配合量を多くした実施例３０はココナッツのエグ味を感じ易くなる傾向があり、クリーミング性、抱卵性が低下する傾向がある。実施例３３〜３５は、エステル交換油脂２の量を変更した。エステル交換油脂２を配合しない実施例３３やその配合量を下げた実施例３４から、エステル交換油脂２の配合量が少ないと、ココナッツのエグ味をやや感じ易くなる傾向があり、乳化性能、クリーミング性、抱卵性が低下する傾向がある。実施例３３と実施例２８の対比より、エステル交換油脂２はエステル交換油脂１に比べて乳化性能に優れる。また、エステル交換油脂２を配合しない実施例３７〜４０は、実施例３３と同様に乳化性能が低下した。エステル交換油脂２の配合量を多くした実施例３５は、ココナッツのエグ味をやや感じ易くなる傾向があり、コク味もやや出にくい傾向がある。 The transesterified fat 1 having an iodine value of 25 or more and less than 30 and the transesterified fat 1 or the transesterified fat 2 having a transesterified fat having an iodine value of 30 to 40, and Examples 1 to 26 in which the transesterified fat 2 was blended, the overall evaluation was good. is there. In Examples 27 to 30, the amount of the iodine-esterified transesterified fat 1 was changed. The transesterified fat 1 is relatively harder than the transesterified fat 2. In Examples 27 and 28 in which the transesterified fat 1 was not blended and in Example 29 in which the amount thereof was reduced, the creaming property and the egg-laying property tended to be reduced. In Example 30 in which the amount of the transesterified fat / oil 1 was increased, the coconut egg taste tended to be easily felt, and the creaming property and the egg-laying property tended to decrease. In Examples 33 to 35, the amount of the transesterified fat 2 was changed. From Example 33 in which the transesterified fat 2 was not blended and Example 34 in which the blended amount was reduced, when the blended amount of the transesterified fat 2 was small, the coconut egg taste tended to be slightly felt, emulsifying performance, creaming Sex and incubation properties tend to decrease. From the comparison between Example 33 and Example 28, the transesterified fat 2 has better emulsifying performance than the transesterified fat 1. Further, in Examples 37 to 40 in which the transesterified fat 2 was not blended, the emulsifying performance was reduced as in Example 33. In Example 35 in which the amount of the transesterified fat 2 was increased, the coconut egg taste tended to be slightly more likely to be felt, and the body taste also tended to be slightly less likely.
実施例２５、２６は、ヨウ素価２のエステル交換油脂４を配合した。実施例２５は、実施例６からヤシ極度硬化油をエステル交換油脂４に置き換え、実施例２６は更にパーム分別軟質油の一部も置き換えたが、ココナッツのエグ味抑制やコク味に関しては最良であった。 In Examples 25 and 26, a transesterified fat 4 having an iodine value of 2 was blended. In Example 25, the extremely hardened coconut oil was replaced with transesterified fat 4 from Example 6, and in Example 26, a part of the palm fractionated soft oil was further replaced. there were.
実施例３６は、実施例６から米油を配合せずパーム分別軟質油に置き換えた配合としたが、ココナッツのエグ味をやや感じ易くなる傾向があり、クリーミング性、抱卵性がやや低下する傾向がある。 In Example 36, rice oil was not used, and the mixture was replaced with palm fractionated soft oil. However, the astringent taste of coconut tended to be slightly felt, and the creaming property and egg-laying property tended to slightly decrease. There is.
エステル交換油脂３を配合しない実施例４１、４２はクリーミング性や抱卵性が低下した。 In Examples 41 and 42 in which the transesterified oil / fat 3 was not blended, the creaming property and the incubation property were reduced.
（４）クッキーの作製
薄力粉１００質量部、上白糖４０質量部、卵１５質量部、実施例６、１０、１８、３８、比較例１、６、８について得られた可塑性乳化油脂組成物６０質量部の生地配合にてミキシングして生地を作製し、棒状に成型後、冷蔵庫で一旦生地を休ませた。この生地を８ｍｍ厚に輪切りし、鉄板に並べて、１８０℃で１２分焼成し、クッキーを得た。得られたクッキーは、３０分放置して粗熱を取った後、ポリ袋に入れて密封し、２５℃にて１週間保存した後、下記の風味評価を行った。
(4) Preparation of cookie 100 parts by mass of flour, 40 parts by mass of white sugar, 15 parts by mass of eggs, 60 parts by mass of the plastic emulsified fat composition obtained in Examples 6, 10, 18, 38 and Comparative Examples 1, 6, and 8. The dough was mixed by mixing the dough in each part to prepare dough, molded into a stick shape, and then temporarily rested in a refrigerator. This dough was cut into 8 mm thick pieces, arranged on an iron plate, and baked at 180 ° C. for 12 minutes to obtain cookies. The obtained cookies were allowed to stand for 30 minutes to remove rough heat, then sealed in a plastic bag, stored at 25 ° C. for one week, and then evaluated for flavor as described below.
［ココナッツのエグ味］
作製したクッキーを用い、口の中に広がるココナッツのエグ味をパネル１０名により以下の基準で評価した。
評価基準
◎+：パネル１０名中９名以上が、エグ味がないと評価した。
◎：パネル１０名中７〜８名が、エグ味がないと評価した。
〇：パネル１０名中５〜６名が、エグ味がないと評価した。
△：パネル１０名中３〜４名が、エグ味がないと評価した。
×：パネル１０名中エグ味がないと評価したのは２名以下であった。
[Egg taste of coconut]
Using the prepared cookies, the taste of coconut spread in the mouth was evaluated by 10 panelists according to the following criteria.
Evaluation criteria ++: 9 or more panelists out of 10 panelists evaluated that there was no astringency.
：: 7 to 8 panelists out of 10 panelists evaluated that there was no astringent taste.
〇: 5 to 6 panelists out of 10 panelists evaluated that there was no astringent taste.
Δ: 3 to 4 panelists out of 10 panelists evaluated that there was no astringency.
C: Out of 10 panelists, 2 or less panelists evaluated that there was no astringency.
[ココナッツのコク味]
作製したクッキーを用い、口の中に広がるココナッツのコク味をパネル１０名により以下の基準で評価した。
評価基準
◎+：パネル１０名中９名以上が、コク味があると評価した。
◎：パネル１０名中７〜８名が、コク味があると評価した。
〇：パネル１０名中５〜６名が、コク味があると評価した。
△：パネル１０名中３〜４名が、コク味があると評価した。
×：パネル１０名中コク味があると評価したのは２名以下であった。
[The rich taste of coconut]
Using the prepared cookies, the body taste of the coconut spread in the mouth was evaluated by 10 panelists according to the following criteria.
Evaluation criteria ++: 9 or more panelists out of 10 panelists evaluated that the panel had rich taste.
：: 7 to 8 panelists evaluated that the panel had rich taste.
〇: 5 to 6 panelists evaluated that they had a rich taste.
Δ: 3 to 4 panelists out of 10 panelists evaluated that they had a rich taste.
X: Out of 10 panelists, two or less panelists evaluated that there was a rich taste.
[乳風味]
作製したクッキーを用い、口の中に広がる乳風味をパネル１０名により以下の基準で評価した。
評価基準
◎+：パネル１０名中９名以上が、乳風味があると評価した。
◎：パネル１０名中７〜８名が、乳風味があると評価した。
〇：パネル１０名中５〜６名が、乳風味があると評価した。
△：パネル１０名中３〜４名が、乳風味があると評価した。
×：パネル１０名中乳風味があると評価したのは２名以下であった。
[Milk flavor]
Using the prepared cookies, the flavor of milk spreading in the mouth was evaluated by 10 panelists according to the following criteria.
Evaluation criteria ++: 9 or more panelists out of 10 panelists evaluated that they had a milky flavor.
◎: 7 to 8 panelists out of 10 panelists evaluated that they had a milky flavor.
〇: 5 to 6 panelists evaluated that the panel had a milky flavor.
Δ: 3 to 4 panelists out of 10 panelists evaluated that they had a milky flavor.
×: Two or less panelists out of 10 panelists evaluated that they had a milky flavor.
（５）テーブルロールの作製
<テーブルロールの製造>
下記の配合および製造条件によりパンを製造した。まず、イーストを分散させた水、イーストフード、および油脂以外の材料をミキサーボールに投入し、フックを使用し、低速３分、中低速４分でミキシングを行った後、実施例６、１０、１８、３８、比較例１、６、８について得られた本発明品である油脂を投入し、さらに低速２分、中低速４分ミキシングし、捏上げ温度は２８℃であった。その後、２７℃、湿度７５％の条件で１時間発酵を行った。発酵の終点温度は２８℃であった。その後、分割、成型後、焼成しテーブルロールを得た。
〈テーブルロールの配合〉
強力粉 ９０質量部
薄力粉 １０質量部
砂糖 １２質量部
食塩 １．８質量部
脱脂粉乳 ３質量部
全卵 １０質量部
本発明可塑性乳化油脂組成物 １２質量部
イースト ３質量部
イーストフード ０．１質量部
水 ５２質量部
〈テーブルロールの製造条件〉
混捏： 低速３分、中低速４分、（本発明可塑性乳化油脂組成物を投入）、
低速２分、中低速４分
捏上温度： ２８℃
発酵時間： ２７℃ ７５％ １時間
終点温度： ２８℃
分割重量： ４０ｇ
ベンチタイム： ２０分
成型： ナプキンロール
ホイロ： ３８℃ ８０％ ６０分
焼成： ２００℃ １０分
(5) Production of table roll
<Manufacture of table roll>
Bread was manufactured according to the following composition and manufacturing conditions. First, materials other than water in which yeast was dispersed, yeast food, and fats and oils were put into a mixer bowl, and mixed at a low speed of 3 minutes and a medium speed of 4 minutes using a hook. 18, 38 and the fats and oils of the present invention obtained for Comparative Examples 1, 6, and 8 were added, and the mixture was further mixed for 2 minutes at low speed and 4 minutes at medium speed, and the kneading temperature was 28 ° C. Thereafter, fermentation was performed at 27 ° C. and 75% humidity for 1 hour. The end point temperature of the fermentation was 28 ° C. Then, after division | segmentation, shaping | molding and baking, the table roll was obtained.
<Table roll mix>
Strong powder 90 parts by weight Soft flour 10 parts by weight Sugar 12 parts by weight Salt 1.8 parts by weight Skim milk powder 3 parts by weight Whole egg 10 parts by weight Plasticized emulsified oil and fat composition of the present invention 12 parts by weight East 3 parts by weight East food 0.1 part by weight Water 52 parts by mass <table roll manufacturing conditions>
Kneading: low-speed 3 minutes, medium-low speed 4 minutes, (injecting the plastic emulsified fat composition of the present invention),
Low speed 2 minutes, Medium speed 4 minutes Kneading temperature: 28 ° C
Fermentation time: 27 ° C 75% 1 hour End point temperature: 28 ° C
Divided weight: 40g
Bench time: 20 minutes Molding: Napkin roll wheel: 38 ° C 80% 60 minutes Firing: 200 ° C 10 minutes
［ココナッツのエグ味］
作製したテーブルロールを用い、口の中に広がるココナッツのエグ味をパネル１０名により以下の基準で評価した。
評価基準
◎+：パネル１０名中９名以上が、エグ味がないと評価した。
◎：パネル１０名中７〜８名が、エグ味がないと評価した。
〇：パネル１０名中５〜６名が、エグ味がないと評価した。
△：パネル１０名中３〜４名が、エグ味がないと評価した。
×：パネル１０名中エグ味がないと評価したのは２名以下であった。
[Egg taste of coconut]
Using the prepared table roll, the taste of coconut spread in the mouth was evaluated by 10 panelists according to the following criteria.
Evaluation criteria ++: 9 or more panelists out of 10 panelists evaluated that there was no astringency.
：: 7 to 8 panelists out of 10 panelists evaluated that there was no astringent taste.
〇: 5 to 6 panelists out of 10 panelists evaluated that there was no astringent taste.
Δ: 3 to 4 panelists out of 10 panelists evaluated that there was no astringency.
C: Out of 10 panelists, 2 or less panelists evaluated that there was no astringency.
[ココナッツのコク味]
作製したテーブルロールを用い、口の中に広がるココナッツのコク味をパネル１０名により以下の基準で評価した。評価はコク味があると評価したパネルの数によって段階分けを行った。
評価基準
◎+：パネル１０名中９名以上が、コク味があると評価した。
◎：パネル１０名中７〜８名が、コク味があると評価した。
〇：パネル１０名中５〜６名が、コク味があると評価した。
△：パネル１０名中３〜４名が、コク味があると評価した。
×：パネル１０名中コク味があると評価したのは２名以下であった。
[The rich taste of coconut]
Using the prepared table roll, the body taste of the coconut spread in the mouth was evaluated by 10 panelists according to the following criteria. The evaluation was divided into stages according to the number of panels evaluated as having a rich taste.
Evaluation criteria ++: 9 or more panelists out of 10 panelists evaluated that they had a rich taste.
：: 7 to 8 panelists evaluated that the panel had rich taste.
〇: 5 to 6 panelists evaluated that they had a rich taste.
Δ: 3 to 4 panelists out of 10 panelists evaluated that they had a rich taste.
X: Out of 10 panelists, two or less panelists evaluated that there was a rich taste.
[乳風味]
作製したテーブルロールを用い、口の中に広がる乳風味をパネル１０名により以下の基準で評価した。
評価基準
◎+：パネル１０名中９名以上が、乳風味があると評価した。
◎：パネル１０名中７〜８名が、乳風味があると評価した。
〇：パネル１０名中５〜６名が、乳風味があると評価した。
△：パネル１０名中３〜４名が、乳風味があると評価した。
×：パネル１０名中乳風味があると評価したのは２名以下であった。
[Milk flavor]
Using the prepared table roll, the flavor of milk spreading in the mouth was evaluated by 10 panelists according to the following criteria.
Evaluation criteria ++: 9 or more panelists out of 10 panelists evaluated that they had a milky flavor.
◎: 7 to 8 panelists out of 10 panelists evaluated that they had a milky flavor.
〇: 5 to 6 panelists evaluated that the panel had a milky flavor.
Δ: 3 to 4 panelists out of 10 panelists evaluated that they had a milky flavor.
×: Two or less panelists out of 10 panelists evaluated that they had a milky flavor.
＜味覚センサー＞
フードプロセッサーに実施例６、１０、１８、３８、比較例１、８の可塑性乳化油脂組成物をそれぞれ３０ｇ計量し、６０℃に保温した１２０ｇの純水を加え、フードプロセッサーで１分間攪拌する。冷蔵で１時間静置し、上層の油脂分を固める。上層の油層分を取り除き、水相部分を測定サンプルとした。ＴＳ−５０００Ｚ（（株）インテリジェントセンサーテクノロジー製）を用い２０℃にて得られたサンプルの塩味、うま味、苦味雑味の測定を行った。表７の数値はセンサーの応答値（ｍＶ）であり、数値が大きい程、測定した味を感じ易い。
<Taste sensor>
30 g of each of the plasticized emulsified fats and oils of Examples 6, 10, 18, and 38 and Comparative Examples 1 and 8 is weighed into a food processor, 120 g of pure water kept at 60 ° C. is added, and the mixture is stirred for 1 minute with the food processor. The mixture is allowed to stand for 1 hour in a refrigerator to harden the upper layer oil and fat. The upper oil layer was removed, and the aqueous phase was used as a measurement sample. Using TS-5000Z (manufactured by Intelligent Sensor Technology Co., Ltd.), the samples obtained at 20 ° C. were measured for saltiness, umami, and bitterness. The numerical values in Table 7 are the response values (mV) of the sensors, and the larger the numerical value, the easier it is to sense the measured taste.
上記の各評価結果を表５〜表７に示す。表５、表６の評価においては、△以上は最低限の基準を満たすと判断した。△は最低限許容し得るレベルで、基本的には○以上が課題解決において望ましいレベルである。その中でも◎は○と有意に差がみられ、◎+は◎と有意に差がみられ、課題解決等の点で区別される程度に好ましいことを示している。 Tables 5 to 7 show the results of the above evaluations. In the evaluations of Tables 5 and 6, it was determined that the evaluation of Δ or more satisfied the minimum standard. Δ is a minimum acceptable level, and basically 以上 or more is a desirable level in solving the problem. Among them, ◎ shows a significant difference from ○, and ++ shows a significant difference from ◎, which indicates that it is preferable to the extent that it can be distinguished in terms of solving problems.
表５、表６はココナッツクリームの配合量を変更した実施例においてクッキーとテーブルロールを焼成した結果である。ココナッツ胚乳抽出物を配合しない比較例１に対して、実施例６、１０は３質量％配合し、実施例１８は１０質量％配合している。その結果、配合量に応じて、乳風味を強く感じる評価となった。比較例８はココナッツ胚乳抽出物を配合せずに、乳脂肪を５％質量配合している。その配合に対して実施例３８ではココナッツ胚乳抽出物を３質量％配合している。その結果、クッキーやテーブルロールの焼成品において、乳風味が増強されるという評価が得られた。表７は、各実施例で作製した乳化油脂組成物を味覚センサーにて測定した結果を示している。ココナッツ胚乳抽出物の配合量によって、塩味、うま味が上昇し、苦味雑味の数値が下がり、その結果、表５、表６で示したように、焼成品に乳風味を感じさせ、また乳脂肪を含んでいる焼成品については、乳風味の増強に繋がっている。 Tables 5 and 6 show the results of baking cookies and table rolls in Examples in which the amount of coconut cream was changed. In Comparative Example 1 in which the coconut endosperm extract was not added, Examples 6 and 10 contained 3% by mass, and Example 18 contained 10% by mass. As a result, the evaluation was such that the milky flavor was strongly felt, depending on the amount of the composition. Comparative Example 8 contained 5% by weight of milk fat without blending the coconut endosperm extract. In Example 38, the coconut endosperm extract was blended in an amount of 3% by mass. As a result, it has been evaluated that the baked products of cookies and table rolls have enhanced milk flavor. Table 7 shows the results obtained by measuring the emulsified oil / fat composition produced in each example with a taste sensor. Depending on the amount of the coconut endosperm extract, the saltiness and umami increase, and the bitterness and savoryness values decrease. As a result, as shown in Tables 5 and 6, the baked product has a milky flavor, For baked goods containing, the flavor of milk is enhanced.
Claims (7)
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| WO2021049531A1 (en) | 2019-09-10 | 2021-03-18 | 株式会社小糸製作所 | Vehicle light fitting, radar module, radar, and vehicle |
| WO2023286671A1 (en) * | 2021-07-15 | 2023-01-19 | 不二製油グループ本社株式会社 | Flavor enhancer |
| CN116056585A (en) * | 2020-09-02 | 2023-05-02 | 株式会社Adeka | Fat composition for snack |
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| WO2023286671A1 (en) * | 2021-07-15 | 2023-01-19 | 不二製油グループ本社株式会社 | Flavor enhancer |
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