JP3742089B2 - Bubble-containing water-in-oil emulsified fat composition - Google Patents

Description

  The present invention relates to a bubble-containing water-in-oil emulsified oil / fat composition, and more particularly to a bubble-containing water-in-oil emulsified oil / fat composition suitable as a butter cream or the like.

The water-in-oil emulsified oil / fat composition is characterized by the fact that the outer phase is oil / fat, so that microorganisms are difficult to propagate, has excellent shape retention, and has a long shelf life. Used. For example, a water-in-oil emulsified oil / fat composition of a type that does not foam is used as a spread, and a water-in-oil emulsified oil / fat composition of a foamed type is used as a butter cream or the like.
This water-in-oil emulsified oil / fat composition is required to have both good flavor and foamability, particularly when used in butter cream applications.

  As a water-in-oil type emulsified oil / fat composition, for example, an edible oil / fat composition (oil phase) containing 10 to 99% by mass of a diglyceride having a melting point of less than 20 ° C. based on the total amount of oil and fat is mixed and emulsified. A water-in-oil type emulsified oil / fat composition is known (see Patent Document 1). By using fats and oils having a high diglyceride content, this composition has good texture such as melting in the mouth without leaching of water and deterioration of shape retention. However, the diglyceride content is as high as 10 to 99% by mass, preferably 30% by mass or more, based on the total fats and oils, and the expression of flavor and taste is not always satisfactory.

  Moreover, although the highly foamable oil-fat composition (refer patent document 2) containing 10-99% of diglycerides whose melting | fusing point is less than 20 degreeC is known, in the diglyceride content of 20% or more which is also described as this preferable range Inferior in flavor and taste expression when sugars are added. In addition, an edible oil / fat composition containing 5 to 30% diglyceride content (see Patent Document 3), margarine containing 5 to 15% diglyceride content (see Patent Document 4), and edible plasticity containing 5% or more diglyceride content Although a hydrous fat composition (refer patent document 5) is known, since these also have much diglyceride content, the expression of the flavor which is one of the important factors as a butter cream cannot be satisfied.

On the other hand, it is assumed that the diglyceride content is low, the diglyceride content is 0.05 to 5.0%, and a saturated fatty acid residue having 6 to 12 carbon atoms and a saturated fatty acid residue having 14 to 24 carbon atoms is included in the molecule. A highly antibacterial plastic water-in-oil emulsified oil / fat composition (see Patent Document 6) is known, but it contains a lower fatty acid, so even in 2% described as a preferred range, butter cream Adversely affects the development of important flavors.
Moreover, about the liquid fat composition (refer patent document 7) with a diglyceride content 2-15%, since a saturated fatty acid content is low and crystallinity is low, foaming required as a butter cream is remarkably low.

Japanese Patent Publication No.7-121196 Japanese Patent Publication No. 7-38780 JP-A-61-63242 WO91 / 08679 Specification WO96 / 32022 specification JP-A 63-267233 WO91 / 08676 Specification

  An object of the present invention is to provide a bubble-containing water-in-oil emulsified oil / fat composition having good foamability, low specific gravity, good flavor, mouth-melting feeling and the like.

The present inventors have achieved the above object by using fats and oils whose diglyceride content is controlled within a specific range, preferably further controlling the fatty acid composition of diglycerides, as animal and vegetable edible fats and oils.
That is, the present invention relates to a bubble-containing water-in-oil emulsified oil / fat composition comprising animal and vegetable edible fats and oils, water and a flavoring agent, wherein the content of diacylglycerides in the fats and oils is 1% by mass or more and less than 5% by mass. I will provide a.

  According to the present invention, by using animal and vegetable edible oils and fats with controlled diglyceride content, the foaming properties are good, the specific gravity is small, the flavor is good, the mouth is melted, and suitable for butter cream etc. A water-in-oil type emulsified oil / fat composition can be provided.

In the bubble-containing water-in-oil emulsified oil / fat composition of the present invention (hereinafter sometimes simply referred to as an emulsified oil / fat composition), the content of diacylglyceride is 1% by mass or more and 5% by mass as animal and vegetable edible fats and oils. Oils that are less than% are used. By using fats and oils having a diacylglyceride content in the above range, a water-in-oil emulsified fat composition having good flavor and foamability can be obtained.
Further, in the present invention, as animal and vegetable edible fats and oils, the total content of palmitic acid residues and stearic acid residues in all fatty acid residues in diacylglycerides therein is 50% by mass or less, and oleic acid residue By using fats and oils with a content of 70% by mass or less, the effects of the present invention are more effectively exhibited.
When the total content of palmitic acid residues and stearic acid residues exceeds 50% by mass, or when the content of oleic acid residues exceeds 70% by mass, diglycerides crystallize in the emulsified oil and fat composition and dissolve in the mouth. It becomes difficult to exert effects such as sex. Therefore, even if palm oil or olive oil having a high diacylglycerol content that exists in nature is used as it is, the performance is lowered by crystallization, which is not preferable.

The melting point of diacylglyceride is preferably -30 to 15 ° C, more preferably -30 to 10 ° C. The melting point of diacylglycerides can be measured by the rising melting point method (standard fat analysis method, DSC method, etc.).
The total content of palmitic acid residues and stearic acid residues in all fatty acid residues in diacylglycerides is more preferably 5 to 40% by mass, and even more preferably 5 to 30% by mass.
The content of oleic acid residues in all fatty acid residues in diacylglycerides is more preferably 0 to 50% by mass, and still more preferably 0 to 45% by mass.

The diacylglyceride used in the present invention is, for example, (a) a method of transesterifying a mixture of at least one kind selected from animal and vegetable edible fats and glycerin and (b) a fatty acid composition derived from animal and vegetable edible fats and oils. Obtained by esterification of glycerin or by reacting fatty acid and glycerin using lipase, and then removing monoacylglycerides formed in the resulting glyceride mixture by molecular distillation or chromatographic methods be able to.
This diacylglyceride is preferably derived from at least one selected from corn oil, soybean oil and rapeseed oil in terms of flavor.

  Examples of animal and vegetable edible oils and fats used in the emulsified oil and fat composition of the present invention include palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, Vegetable oils and oils such as peanut oil, linseed oil, palm oil and palm kernel oil; animal oils such as milk fat, lard, beef tallow and fish oil; hardened oils of these animal and plant oils; transesterified oils; and mixtures of two or more thereof It is done. Among these, at least one selected from palm oil, corn oil, soybean oil, rapeseed oil and fish oil is preferable for use in butter cream applications.

The animal and vegetable edible fats and oils are advantageous in that they contain triacylglycerides in the range of about 80% by mass to 99% by mass, preferably 90% by mass to 99% by mass, from the viewpoint that the effects of the present invention are better exhibited. It is.
The content of saturated fatty acid residues in all fatty acid residues in animal and vegetable edible fats and oils is preferably 20% by mass or more and less than 80% by mass, more preferably 20% by mass to 70% by mass, and still more preferably 20% by mass. To 60% by mass. Furthermore, the content of palmitic acid residues in the total fatty acid residues in the oil is preferably 10 to 40% by mass, more preferably 15 to 35% by mass, and further preferably 15 to 30% by mass.

  The emulsified oil / fat composition of the present invention is a foamed water-in-oil emulsion containing the edible animal and vegetable oil, water, and a flavoring agent as essential components, and the oil / fat in the emulsified oil / fat composition. The content is preferably 10% by mass to 60% by mass, more preferably 20% by mass to 55% by mass, and even more preferably 25% by mass to 50% by mass from the viewpoint of flavor and stability.

Examples of the saccharide used as a flavoring agent in the present invention include monosaccharides such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, disaccharides, trisaccharides, Tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various starch syrups are used. Of these, monosaccharides, disaccharides, trisaccharides, and sugar alcohols obtained by reducing these are preferable from the viewpoint of sweetness.
The sugar concentration in the emulsified oil / fat composition is preferably 10% by mass to 95% by mass, more preferably 10% by mass to 70% by mass, and still more preferably 15% by mass to 50% by mass from the viewpoint of sweetness and storage stability. It is.

For the same reason as described above, the sugar concentration in the aqueous phase is preferably 35% by mass to 85% by mass, more preferably 45% by mass to 75% by mass, and still more preferably 50% by mass to 70% by mass.
The water content in the aqueous phase is preferably 20% by mass to 60% by mass, more preferably 25% by mass to 50% by mass, and further preferably 30% by mass to 45% by mass.

Further, as a flavoring agent of the emulsified oil and fat composition of the present invention, the above-mentioned flavoring agents include fruits such as apples, tangerines, strawberries and peaches, chestnuts, almonds, nuts, hard fruits such as tomatoes, carrots and sweet potatoes. Herbs such as vegetables, vanilla and mint, processed products such as puree, jam, and salmon processed from them, milk, sweetened condensed milk, whole milk powder, skim milk powder, dairy products such as casein Na, whey, cheese, egg yolk and In addition to general foods such as chocolate, coffee and tea, additives such as acidulants and fragrances can be used in combination.
In particular, in the present invention, adding a certain amount of dairy product is effective for improving the flavor, and 0.1% by mass to 15% by mass, preferably 0.1% by mass to 10% by mass as milk protein in the aqueous phase. More preferably, it is effective to use the dairy product so that it is in the range of 0.1% by mass to 5% by mass.

In the emulsified oil / fat composition of the present invention, for example, glycerin fatty acid monoester, polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithin are preferably used as the emulsifier. These emulsifiers may be used individually by 1 type, and may be used in combination of 2 or more type.
Glycerin fatty acid monoesters are those in which one fatty acid is bonded to a monoglyceride consisting of saturated or unsaturated fatty acids having 10 to 22 carbon atoms in the constituent fatty acids, and those having an HLB of 4 or less, especially 3-4. Is preferred.
The polyglycerol fatty acid ester is a saturated fatty acid or unsaturated fatty acid having 10 to 22 carbon atoms of the constituent fatty acid and polyglycerin having an average polymerization degree of 3 to 12, mono, di, or polyester, and has an HLB of 7 or less, particularly 3 Those of ~ 5 are preferred.
The sucrose fatty acid ester is a mono-, di- or polyester of a saturated fatty acid or unsaturated fatty acid having 10 to 22 carbon atoms of the constituent fatty acid and sucrose, and has an HLB of 8 or more, preferably 9 or more, particularly 10 to 10 Twelve are preferred.
The use amount of these emulsifiers is usually 0.0001 to 0.055, preferably 0.0003 to 0.04, more preferably 0.0005 to 0.00 as the mass ratio of emulsifier / edible animal fat from the viewpoint of flavor. A range of 02 is selected.

The emulsified oil / fat composition of the present invention can be produced by a conventionally known method, and if necessary, a coloring agent such as β-carotene or an anato dye or an oil-soluble fragrance can be used in the oil / fat. is there.
The specific gravity of the emulsified oil / fat composition of the present invention thus obtained is preferably 0.30 to 0.90, particularly preferably 0.60 to 0.80 from the viewpoints of texture, meltability and smoothness. .

  The bubble-containing water-in-oil emulsified oil / fat composition of the present invention has good emulsification stability because the content of diacylglyceride in the oil / fat is controlled to be 1% by mass or more and less than 5% by mass, and the flavor described above. It is suitable as a butter cream or the like because the mouth meltability and flavor when the agent is used can be effectively expressed.

About the bubble containing water-in-oil type emulsified oil-fat composition obtained in each example, various characteristics were evaluated by the following method.
(1) Foaming property Foaming property was evaluated according to the following criteria.
(Circle): Specific gravity 0.80 or less (triangle | delta): Specific gravity 0.90 or less X: Specific gravity 0.90 or more (2) Flavor 20 professional panelists evaluated the flavor expression according to the criteria shown below.
○: Good △: Normal ×: Poor (3) Mouth melting feeling The mouth melting feeling of the bubble-containing water-in-oil emulsified oil / fat composition was compared by 20 professional panelists and evaluated according to the following criteria. .
○: Good △: Normal ×: Bad

Examples 1 to 3 and Comparative Examples 1 and 2
The water-containing oil / fat composition having the composition shown in Table 1 was dissolved at 60 ° C., then cooled to 15 ° C. using a chiller (emulsification kneader, manufactured by Tama Seiki Kogyo Co., Ltd.) and stored at 20 ° C. for 1 day (tempering). ) And then stored in a refrigerator (5 ° C.).
100 parts by mass of the hydrated oil / fat composition was foamed with a “Hobart mixer (Model N-50: manufactured by Hobart Corporation), and then 180 parts by mass of liquid sugar having a sugar concentration of 70% by mass and 20 parts by mass of condensed milk were added thereto. A bubble-containing water-in-oil emulsified oil / fat composition was produced and its characteristics were evaluated, and the results are shown in Table 1.

(note)
1) Diacyl glyceride composition: a mixture of diacyl glyceride and triacyl glyceride, the diacyl glyceride purity is 80% by mass, origin: rapeseed oil and soybean oil 2) sucrose fatty acid ester: trade name "Ryoto Sugar Ester S-1170S "Mitsubishi Chemical Foods Corporation, HLB11"
3) Glycerin fatty acid monoester: trade name “O-95R”, Kao Corporation, HLB3.5

  As can be seen from Table 1, the compositions of Examples 1 to 3 which are the bubble-containing water-in-oil emulsified oil / fat composition of the present invention are all good in foaming properties, mouth meltability and flavor expression.

The bubble-containing water-in-oil type emulsified oil / fat composition of the present invention has good foamability and low specific gravity, has a good flavor and a feeling of melting in the mouth, and is suitably used as a butter cream or the like.

Claims (9)

  A bubble-containing water-in-oil emulsified oil / fat composition comprising animal and vegetable edible oil / fat, water and a flavoring agent, wherein the content of diacylglyceride in the oil / fat is 1% by mass or more and less than 5% by mass.   In diacylglycerides, the total content of palmitic acid residues and stearic acid residues in all fatty acid residues is 50% by mass or less, the content of oleic acid residues is 70% by mass or less, and the melting point is 15 ° C. or less. The bubble-containing water-in-oil type emulsified oil / fat composition according to claim 1.   The oil / fat content in the emulsified oil / fat composition is 10% by mass to 60% by mass, The water-in-oil type oil-in-water emulsified oil / fat composition according to claim 1 or 2.   The bubble-containing water-in-oil emulsified oil / fat composition according to claim 1, 2 or 3, wherein the mass ratio of the emulsifier / animal / vegetable edible oil / fat is 0.0001 to 0.055.   The bubble-containing water-in-oil emulsified fat composition according to claim 4, wherein the emulsifier is at least one selected from glycerin fatty acid monoester, polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithin.   The bubble-containing water-in-oil emulsified oil / fat composition according to any one of claims 1 to 5, comprising a saccharide as all or part of the flavoring agent.   The bubble-containing water-in-oil type emulsified oil / fat composition according to claim 6, wherein the sugar concentration in the emulsified oil / fat composition is 10% by mass to 95% by mass.   The bubble-containing water-in-oil emulsified oil / fat composition according to any one of claims 1 to 7, having a specific gravity of 0.3 to 0.9. It is an object for butter creams, The bubble-containing water-in-oil type emulsified oil-fat composition in any one of Claims 1-8.