JP4390678B2 - Fluid oil composition - Google Patents

Description

  The present invention relates to a fluid oil composition having good fluidity in a wide temperature range without causing solid-liquid separation such as solid fat precipitation or liquid oil separating on the surface over time. .

  Oils and fats for kneading cakes used for butter sponge cakes, and oils and fats for kneading bread used for producing bread on a mechanized line for mass production have long been plastic. It is not an oil and fat composition, and is not a liquid oil, but a fluid oil composition that exhibits fluidity at room temperature (for example, Patent Document 1, Patent Document 1, Non-Patent Document 1) is used.

  In addition to the above uses, this fluid oil composition is widely used as a fat for kneading creamy foods such as dip cream, sugar cream, butter cream, and unbaked cream with a soft texture. It is becoming.

  However, in this fluid oil composition, the solid fat or emulsifier is usually dispersed in liquid oil or slightly hydrogenated oil. Solid fat precipitates, liquid oil separates on the surface, etc., causing solid-liquid separation. In particular, when palm-based fats and oils are used, coarse crystals are generated at an early stage due to the symmetrical fats and oils contained in a large amount of palm-based fats and oils, and solid-liquid separation occurs, losing the function as a fluid oil and fat composition. End up.

  Furthermore, when such a fluid oil composition that is easily separated into solid and liquid is used, butter cake or the like deteriorates foamability during dough production, and a granular pattern is generated on the cake surface. In addition to being difficult to knead with bread, it also causes problems such as volume reduction of bread, bread aging, etc., especially in creamy foods, in addition to solid-liquid separation, heat resistance There have been problems such as deterioration of the properties, whitening, and rough texture.

  For this reason, various improvements have been made in order to obtain a fluid oil / fat composition that is difficult to separate into solid and liquid, particularly a fluid oil / fat composition having good performance even when palm oil / fat is used. For example, it comprises an oil / fat composition (for example, see Patent Document 2) containing a functional oil / fat obtained by transesterifying an isomerized / hydrogenated oil / fat with an extremely hardened oil / fat, a rapeseed slightly hydrogenated oil, a palm middle melting point and an extremely hardened oil / fat. Improvements utilizing the function of trans fatty acids such as oil and fat compositions (see, for example, Patent Document 3) have been made.

However, the oil / fat composition described in each of Patent Documents 2 and 3 has poor solid-liquid separation resistance, and the oil / fat composition described in Patent Document 2 is produced by combining isomerized hydrogenation and transesterification. Therefore, there is a problem that the manufacturing method is complicated. Further, the fluid fat composition described in Patent Document 3 has a problem that the change in physical properties is somewhat large in a wide temperature range, and it is difficult to use particularly in a low temperature range (10 ° C. or lower).
In addition, each of the oil and fat compositions described in Patent Documents 2 and 3 contains 1 to 12% trans fatty acid, but in recent years, it is an oil and fat composition substantially free of trans fatty acid, A fluid oil composition having a consistency is desired.

"Edible solid fat" Shoichi Yanagihara, December 15, 1975, P262-272 JP 59-17937 JP-A-7-203847 Japanese Patent Laid-Open No. 56-110798

Accordingly, the object of the present invention is to achieve good fluidity in a wide temperature range without causing solid-liquid separation over time, even if a large amount of palm oil or fat is used or no trans fatty acid is contained. It is providing the fluid oil-fat composition which has.
Another object of the present invention is to provide creamy foods such as dip cream, sugar cream, butter cream, and unbaked cream that are soft and have good meltability in the mouth but also have good heat resistance.

  As a result of various studies to achieve the above object, the present inventors have found that the above object can be solved by using an oil and fat obtained by transesterification of palm soft part oil and an extremely hardened oil and fat. .

  This invention was made | formed based on the said knowledge, 15-50 mass% (oil phase reference | standard) and 1-10 of extremely hardened fats and oils were obtained by transesterifying palm soft part oil in an oil phase. The SFC of the oil phase is 5 to 20 at 10 ° C. and 1 to 10 at 20 ° C., and the oil phase is 80 to 100% by mass (composition). Criteria) A fluid oil composition containing the liquid oil composition, and a cream food characterized by containing the fluid oil composition.

  According to the present invention, even if a large amount of palm oil or fat is used in particular, even if it does not contain trans fatty acid, solid fat separation such as solid fat is precipitated or liquid oil is separated on the surface over time. It is possible to provide a fluid oil and fat composition having good fluidity over a wide temperature range. In addition, cream foods such as dip cream, sugar cream, butter cream, and unbaked cream using the fluid oil composition have good heat resistance while being well melted in the mouth.

  Hereinafter, the fluid oil composition of the present invention will be described in detail.

Palm soft part oil used in the present invention is a low melting point part obtained when palm oil is fractionated by methods such as solvent fractionation such as acetone fractionation and hexane fractionation, and solvent-free fractionation such as dry fractionation. The value is 52 to 70. As the palm soft part oil used in the present invention, in particular, it is possible to obtain a fluid oil composition that is more difficult to separate into solid and liquid by using palm super olein having an iodine value of 55 or more, and a low temperature range. (10 ° C. or lower) is preferable in that good fluidity can be obtained, and it is more preferable to use palm super olein having an iodine value of 60 or more.
Moreover, in the fluid oil-fat composition of this invention, it is preferable to use the palm soft part oil fractionated using acetone by the point from which the better solid-liquid-separation prevention effect is acquired.

  The fluid oil-and-fat composition of the present invention contains 15 to 50% by mass, preferably 20 to 45% by mass, based on the oil phase, of the oil and fat obtained by transesterifying the palm soft part oil.

  The transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. A random ester reaction using a non-enzymatic enzyme is preferable.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic and used as an immobilized lipase, or can be used in the form of a powder.

The effect of the present invention is that instead of oil obtained by transesterification of the above-mentioned palm soft part oil, unseparated palm oil, transesterified oil of unsorted palm oil, or transesterified oil of palm hard part oil was used. If you can't get it.
Here, there is no effect when using unsorted palm oil, transesterified oil and fat of unsorted palm oil, or transesterified oil of palm hard part oil, use fat and oil obtained by transesterifying palm soft part oil The reason why the effect of the present invention is achieved only in the case is as follows.

Unfractionated palm oil contains a large amount of symmetric oil and fat, and is easy to coarsely crystallize. A fluid oil and fat composition using the palm oil has extremely low solid-liquid separation resistance.
Moreover, unfractionated palm oil contains 2-10 mass% diglyceride. When the fats and oils containing a large amount of such partial glycerides are transesterified, monoglycerides are by-produced, and thus the transesterified fats and oils of unfractionated palm oil have slightly emulsifying properties. However, since the transesterified fat of unfractionated palm oil has a low content of by-produced monoglyceride, in order to achieve an effective monoglyceride content in a fluid oil composition by using the transesterified fat, the ester It is necessary to blend a large amount of exchange oil. However, since the transesterified fat / oil has a high melting point, the oil / fat composition does not exhibit fluidity when mixed in a large amount.
In addition, since the transesterified oil of palm hard oil has a diglyceride content that is lower than that of unfractionated palm oil, the amount of monoglyceride by-produced by the transesterification reaction is extremely small and the melting point is extremely high. In the fluid oil composition using fats and oils, the effect as in the present invention is not obtained at all.

On the other hand, when palm oil is fractionated, diglyceride is concentrated in the low melting point part, that is, palm soft part oil. And palm soft part oil with a low temperature of fractionation, ie, a high iodine value, contains more diglycerides. Therefore, transesterified oils and fats obtained from palm soft part oil having a higher iodine value have more monoglycerides by-produced by transesterification and have higher emulsifying properties. Therefore, the fluid oil composition of the present invention containing transesterified oil obtained from palm soft part oil has good fluidity in a wide temperature range and high solid-liquid separation resistance.
In addition, compared to the case where transesterified oil of palm soft part oil obtained by solvent-free fractionation (dry fractionation) or fractionation with hexane is used, the transesterified oil of palm soft part oil obtained by fractionation with acetone is used. The reason why the effect of the present invention is higher is as follows. That is, since diglyceride, which is a polar substance, has low solubility in hexane, which is a nonpolar solvent, and high solubility in acetone, which is a polar solvent, more diglyceride is contained in palm soft part oil obtained by fractionation with acetone. Is concentrated. Therefore, the transesterified oil of palm soft part oil obtained by solvent fractionation with acetone has higher emulsifiability, and the fluid oil composition containing the transesterified oil has better fluidity over a wide temperature range. And has higher solid-liquid separation resistance.

  Moreover, the fluid oil-and-fat composition of the present invention contains 1 to 10% by mass, preferably 1 to 5% by mass of extremely hardened oil and fat in the oil phase based on the oil phase.

  The above extremely hardened fat / oil is hydrogenated with respect to the raw oil / fat until the iodine value is preferably 10 or less, more preferably 5 or less, and most preferably less than 1. It is an oil obtained by saturating the oil, and its melting point is preferably 50 ° C. or higher, more preferably 55 ° C. or higher.

  Further, the extremely hardened oil or fat may be a hard part oil obtained by further separating the extremely hardened oil or fat, or one obtained by transesterifying one or more kinds of extremely hardened oil or fat. A transesterified fatty acid or a partial glyceride mainly composed of a saturated fatty acid may be used. In the present invention, all of these are treated as extremely hardened fats and oils.

  In the fluid oil composition of the present invention, among the above-mentioned extremely hardened fats and oils, extremely hardened fats and oils whose crystal form is β prime type are used in that fine crystals are obtained and solid-liquid separation resistance is particularly excellent. It is preferable.

Preferable examples of extremely hardened fats and oils whose crystal form is β prime type include the following fats and oils (1) to (5).
(1) Extremely hardened fats and oils made from “fats and fats rich in odd acids such as beef tallow, pork tallow and milk fat, and fats and oils high in long chain fatty acids such as hay erucin rapeseed oil and fish oil”.
(2) “A mixture of fats and oils composed of two or more types of fats and oils with different average chain lengths of the constituent fatty acids, chemically or enzymatically transesterified to vary the chain length of the constituent fatty acids Extremely hardened fats and oils made from raw materials.
(3) “A fat or oil composition obtained by adding a saturated fatty acid having a different average chain length between the fat and oil or a constituent fatty acid or a partial glyceride mainly composed of the saturated fatty acid to one or more fats and oils, Extremely hardened fats and oils made from “oils and fats that have undergone transesterification enzymatically to vary the chain length of the constituent fatty acids”.
(4) Fats and oils obtained by transesterifying two or more kinds of extremely hardened fats and oils having different average chain lengths of constituent fatty acids.
(5) "Oil mixture obtained by adding a saturated fatty acid having an average chain length different from that of the extremely hardened fat and fatty acid or a partial glyceride mainly composed of the saturated fatty acid to one or two or more kinds of extremely hardened fat" Oils and fats that have been transesterified chemically or enzymatically to vary the chain length of the constituent fatty acids.
In the present invention, among these, extremely hardened fats and oils containing high-chain fats, such as extremely hardened fats and oils of Hyelsin rapeseed oil, extremely hardened fats and oils of fish oil, etc. It is preferably used in that it can be obtained.

  In order to confirm that the crystal form of the above extremely hardened oil and fat is β prime type, after completely dissolving the extremely hardened oil and fat at 80 ° C, hold it at 0 ° C for 30 minutes, and then hold at 5 ° C for 30 minutes. When the X-ray diffraction measurement is performed in the range of 2θ: 17 to 26 degrees and it is confirmed that strong diffraction lines corresponding to the surface spacing of 4.1 to 4.3 angstroms are obtained. Good.

  In the fluid oil / fat composition of the present invention, in addition to the oil / fat obtained by transesterification of the above-mentioned palm soft part oil and the above-mentioned extremely hardened oil / fat, the oil phase SFC is 5 to 20 at 10 ° C. The oil phase is blended so as to be 1 to 10 at 20 ° C.

  Other fats and oils used for adjusting to the above SFC may be fats and oils suitable for edible use, and representative examples thereof are soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil. , Oils that are liquid at room temperature, such as sunflower oil, but other oils such as palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. Oils and fats that are solid at room temperature can also be used, and furthermore, oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification are used for these edible fats and oils. You can also. In the present invention, these fats and oils can be used alone or in combination of two or more.

  In the fluid fat composition of the present invention, among these edible fats and oils, it is preferable to use fats and oils that are liquid at 10 ° C. in terms of more reliably obtaining good fluidity in a wide temperature range. Selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, ben flower oil, sunflower oil, palm fraction soft part oil, and fractionated soft part oil of palm fraction soft part oil 1 type, or 2 or more types of mixed fats and oils are used preferably.

  Moreover, it is preferable that the fluid oil composition of the present invention does not substantially contain trans fatty acid. Here, “substantially free of trans fatty acids” means that the content of trans fatty acids is preferably less than 10% by mass in the total constituent fatty acids of the fats and oils contained in the plastic fat composition of the present invention. It means preferably 5% by mass or less, most preferably 2% by mass or less.

Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids except for extremely hardened fats and oils. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has also been a demand for oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans fatty acids and have an appropriate consistency.
In the fluid oil composition of the present invention, neither fats obtained by transesterification of palm soft part oil nor extremely hardened oils or fats are substantially free of trans fatty acids. By using fats and oils that are substantially free of trans fatty acids without using them, it is possible to obtain a fluid fat and oil composition having an appropriate consistency without containing trans fatty acids.

  The blending amount of the other fats and oils in the fluid oil and fat composition of the present invention is preferably 30 to 84% by mass, more preferably 50 to 80% by mass in the oil phase based on the oil phase.

Here, when the SFC of the oil phase is less than 5 at 10 ° C. and / or less than 1 at 20 ° C., the fluidity is too high, the foamability is poor, and the fluid oil composition is difficult to be kneaded into the dough. In particular, when used in creamy foods, the heat resistance is poor. Further, liquid components are easily separated over time or due to temperature fluctuations, and in that case, the function as a fluid oil composition is lost.
Further, if the SFC of the oil phase is more than 20 at 10 ° C. and / or more than 10 at 20 ° C., it is likely to solidify over time or due to temperature fluctuations, and in that case, it will not exhibit a fluid state.
The SFC is measured as follows. That is, first, the oil phase is kept at 60 ° C. for 30 minutes to completely melt, and then kept at 0 ° C. for 30 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, tempering is performed, and it hold | maintains at 0 degreeC after that for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

The oil phase content in the fluid oil composition of the present invention is 80 to 100% by mass, preferably 90 to 100% by mass, more preferably 99% to 100% by mass.
The aqueous phase content in the fluid oil composition of the present invention is less than 20% by mass, preferably less than 10% by mass, more preferably less than 1% by mass.
When the oil phase content is less than 80% by mass, that is, when the water phase component is 20% by mass or more, the oil phase is solidified due to temperature fluctuation or the like, and in that case, it does not exhibit fluidity.

The fluid oil / fat composition of the present invention has a viscosity of 20,000 mPa · s or more, particularly 40,000 mPa · s or more, preferably 200,000 mPa · s or less, at all temperatures of 10 to 30 ° C. In particular, it is preferably 150,000 mPa · s or less.
If the viscosity is less than 20,000 mPa · s at any temperature of 10 to 30 ° C., solid-liquid separation is likely to occur over time. Moreover, the cream-like food obtained using such an oil-and-fat composition also tends to cause solid-liquid separation, and may have poor heat resistance.
On the other hand, when the viscosity exceeds 200,000 mPa · s at any temperature of 10 to 30 ° C., the fluidity becomes poor. Moreover, the cream-like food obtained using such an oil-and-fat composition will be poor in softness.

  In addition, as described above, the fluid oil composition of the present invention has good emulsifiability without adding a synthetic emulsifier, since the oil obtained by transesterification of the palm soft part oil has emulsifying properties. It has a good solid-liquid separation preventing effect, and even when it contains an aqueous phase, it can maintain a stable emulsified form without water separation during storage. Furthermore, when manufacturing the processed food which uses the fluid oil-fat composition of this invention, mixing property is favorable and the obtained processed food also has the characteristics that there is no water separation or oil-separation.

  Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose Examples include fatty acid esters, sucrose acetate isobutyrate, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

  Moreover, the fluid oil-and-fat composition of this invention can use the emulsifier which is not a synthetic emulsifier. Examples of emulsifiers that are not synthetic emulsifiers include soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globule membrane.

  The fluid oil composition of the present invention can contain other components other than those described above. Examples of the other components include locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, and the like, salt, Salting agents such as potassium chloride, acidifying agents such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel and red yeast rice pigment, tocopherol, tea extraction Antioxidants such as foods, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, Nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Goods materials and food additives, and the like.

Next, the preferable manufacturing method of the fluid oil-fat composition of this invention is demonstrated.
First, 15-50 mass% of fats and oils obtained by transesterification of the above-mentioned palm soft part oil and 1-10 mass% of the extremely hardened fats and oils are contained, and SFC is 5 to 20 at 10 ° C, 1 to 20 at 20 ° C. The oil phase 10 was dissolved, and the aqueous phase was mixed and emulsified if necessary. Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  Next, it is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.

  In addition, nitrogen, air, or the like may be included in any of the steps when producing the fluid oil composition of the present invention, but the fluid oil composition of the present invention contains a gas phase. Therefore, it is preferable not to contain a gas phase because the viscosity becomes high and the fluidity in a low temperature range may be lost.

Next, the use of the fluid oil composition of the present invention will be described.
The fluid oil composition of the present invention does not cause solid-liquid separation and has good fluidity in a wide temperature range, and is used for a butter sponge cake having a soft texture including a spread. For kneading, or for bread making used when making bread on a mechanized line for mass production, or for creamy foods such as dip cream, sugar cream, butter cream, and unbaked cream For example, it can be used particularly suitably.

The creamy food of the present invention is described below.
The cream-like food of the present invention comprises the fluid oil-and-fat composition of the present invention, and is characterized by softness, good melting in the mouth, good thixotropy, and good heat resistance. Have.

  The usage-amount of the fluid oil-fat composition of this invention in the creamy food of this invention becomes like this. Preferably it is 5-80 mass%, More preferably, it is 30-70 mass%.

The creamy food of the present invention may be produced by substituting a part or all of the oil / fat composition used when producing a conventional creamy food with the fluid oil / fat composition of the present invention.
That is, using the fluid oil composition of the present invention, various sugars, dairy products such as skim milk powder and whole milk powder, salty agents such as salt, colorants such as β-carotene, plant proteins such as wheat protein and soybean protein, Eggs and various processed eggs, flavorings, seasonings, dried fruits, powdered fruit juice, powdered coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, etc. By processing according to the method, the creamy food of the present invention can be obtained.

  The creamy food of the present invention can be used as sand cream, filling cream, topping cream, dip cream for various foods such as bakery food, prepared food, and meat food. Further, the cream-like food of the present invention may be baked after sanding, filling, topping, wrapping molding, etc., on various bakery dough, side dish dough, animal meat dough and the like.

  Next, although an Example, a comparative example, etc. are given and this invention is demonstrated further more concretely, these Examples do not restrict | limit this invention.

[Production Example 1] Production of transesterified oil A of palm soft part oil Palm oil having an iodine value of 51 was mixed and dissolved at 50 ° C in a mass ratio of palm oil: acetone = 1: 2 to obtain a mixture. After cooling this mixture to 25 ° C. at a cooling rate of 1 ° C./min, the crystal part (stearin fraction) was separated by filtration to obtain a liquid part. Acetone was removed from the liquid portion by a conventional method, followed by decolorization and deodorization according to a conventional method to obtain a soft palm oil oil having an iodine value of 55. This palm soft oil is used as a raw oil and fat, and after a non-selective transesterification reaction using sodium methylate as a catalyst, bleaching (white clay 3%, 85 ° C., reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or less) to obtain a transesterified oil A of palm soft part oil having a monoglyceride content of 0.1% by mass.

[Production Example 2] Production of transesterified oil B of palm soft part oil Palm oil having an iodine value of 51 was mixed and dissolved at 50 ° C in a mass ratio of palm oil: acetone = 1: 2 to obtain a mixture. After cooling this mixture to 25 ° C. at a cooling rate of 1 ° C./min, the crystal part (stearin fraction) was separated by filtration to obtain a liquid part. Acetone was removed from the liquid portion by a conventional method, followed by decolorization and deodorization according to a conventional method, whereby a palm soft part oil having an iodine value of 60 was obtained. This palm soft oil is used as a raw oil and fat, and after a non-selective transesterification reaction using sodium methylate as a catalyst, bleaching (white clay 3%, 85 ° C., reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or less) to obtain a transesterified oil B of palm soft part oil having a monoglyceride content of 0.2% by mass.

[Production Example 3] Production of transesterified oil C of palm soft part oil 10 kg of palm soft part oil having an iodine value of 60 obtained in Production Example 2 was used as a raw oil and fat at a reaction temperature of 70 ° C, and lipase QLC (name sugar) as a catalyst. The transesterification reaction was carried out in a 15 liter reaction tank using 50 g of Sangyo Co., Ltd. After completion of the reaction (reaction time 48 hr), bleaching (white clay 3%, 85 ° C., reduced pressure of 10 mmHg, 30 minutes), deodorization (250 ° C., steam blowing amount; oil 3%, reduced pressure of 1 mmHg, reduced pressure 60 minutes) A transesterified oil C of palm soft part oil having a monoglyceride content of 0.2% by mass was obtained.

[Production Example 4] Production of transesterified oil D of palm soft part oil Palm oil having an iodine value of 51 was mixed and dissolved at 50 ° C in a mass ratio of palm oil: hexane = 1: 2 to obtain a mixture. After cooling this mixture to 5 ° C. at a cooling rate of 1 ° C./min, the crystal part (stearin fraction) was filtered off to obtain a liquid part. Acetone was removed from the liquid portion by a conventional method, followed by decolorization and deodorization according to a conventional method to obtain a soft palm oil oil having an iodine value of 55. This palm soft oil is used as a raw oil and fat, and after a non-selective transesterification reaction using sodium methylate as a catalyst, bleaching (white clay 3%, 85 ° C., reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, under reduced pressure of 4.0 × 10 ² Pa or less) to obtain a transesterified oil D of palm soft part oil having a monoglyceride content of 0.1% by mass.

[Production Example 5] Production of transesterified oil E of palm soft part oil Palm oil having an iodine value of 51 was cooled to 27 ° C at a cooling rate of 1 ° C / min, and then allowed to stand for 8 hours to precipitate crystals. The liquid part obtained by filtering the crystal part (stearin fraction) was decolored and deodorized according to a conventional method to obtain a palm soft part oil having an iodine value of 55. This palm soft oil is used as a raw oil and fat, and after a non-selective transesterification reaction using sodium methylate as a catalyst, bleaching (white clay 3%, 85 ° C., reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or less) to obtain a transesterified oil E of palm soft part oil having a monoglyceride content of 0.1% by mass.

[Production Example 6] Production of extremely hardened fats and oils A High oil rapeseed oil was used as a raw oil and fat, using a nickel catalyst (SO-850: manufactured by Sakai Chemical) at a reaction temperature of 190 ° C and a hydrogen pressure of 3.0 kg / cm ² . The curing reaction was carried out until the iodine value was 0.8. After decatalyst, bleaching (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or lower) Step 1) was performed to obtain an extremely hardened fat / oil A having an iodine value of 0.8.
For confirmation, this extremely hardened fat / oil A is completely dissolved at 80 ° C., then kept at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes to precipitate the fat / fat crystals in the range of 2θ: 17 to 26 °. As a result of X-ray diffraction measurement, a strong diffraction line corresponding to an interplanar spacing of 4.2 angstroms was obtained, and it was confirmed that the oil crystal was β-prime type.

[Example 1] Production of shortening type fluid oil composition 1
An oil phase composed of 27 parts by mass of transesterified oil A of palm soft part oil, 70 parts by mass of soybean liquid oil and 3 parts by mass of extremely hardened oil and fat was heated to 70 ° C., completely dissolved and mixed, and then −30 ° C./min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid fat composition was 7 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity.
Moreover, when the obtained fluid fat composition was adjusted to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a 30 ° C. constant temperature bath, and after one week, the state of solid-liquid separation was observed. No oozing out of the liquid component was observed, and no occurrence of roughness was observed.

[Example 2] Manufacture of shortening type fluid oil composition 2
An oil phase consisting of 40 parts by mass of transesterified oil A of palm soft part oil, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil and fat was heated to 70 ° C., completely dissolved and mixed, and then −30 ° C./min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid oil composition was 9 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity.
Moreover, when the obtained fluid fat composition was adjusted to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a 30 ° C. constant temperature bath, and after one week, the state of solid-liquid separation was observed. No oozing out of the liquid component was observed, and no occurrence of roughness was observed.

[Example 3] Production of shortening type fluid oil composition 3
An oil phase consisting of 40 parts by mass of transesterified oil B of palm soft part oil, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil and fat A was heated to 70 ° C., completely dissolved and mixed, and then −30 ° C./min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid oil composition was 7 at 10 ° C. and 3 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity.
Moreover, when the obtained fluid fat composition was adjusted to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a 30 ° C. constant temperature bath, and after one week, the state of solid-liquid separation was observed. No oozing out of the liquid component was observed, and no occurrence of roughness was observed.

[Example 4] Production of shortening type fluid oil composition 4
An oil phase composed of 40 parts by mass of transesterified oil C of palm soft part oil, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil and fat A was heated to 70 ° C., completely dissolved and mixed, and then −30 ° C./min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid oil composition was 7 at 10 ° C. and 3 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity.
Moreover, when the obtained fluid fat composition was adjusted to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a 30 ° C. constant temperature bath, and after one week, the state of solid-liquid separation was observed. No oozing out of the liquid component was observed, and no occurrence of roughness was observed.

[Example 5] Production of shortening type fluid oil composition 5
An oil phase consisting of 40 parts by mass of transesterified oil D of palm soft part oil, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil and fat A was heated to 70 ° C., completely dissolved and mixed, and then −30 ° C./min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid oil composition was 9 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity.
Moreover, when the obtained fluid fat composition was adjusted to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a 30 ° C. constant temperature bath, and after one week, the state of solid-liquid separation was observed. No oozing out of the liquid component was observed, and no occurrence of roughness was observed.

[Example 6] Production of fluid oil composition of shortening type 6
An oil phase composed of 40 parts by mass of transesterified oil E of palm soft part oil, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil and fat A was heated to 70 ° C., completely dissolved and mixed, and then −30 ° C./min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid oil composition was 9 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity.
Moreover, when the obtained fluid fat composition was adjusted to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a 30 ° C. constant temperature bath, and after one week, the state of solid-liquid separation was observed. No oozing out of the liquid component was observed, and no occurrence of roughness was observed.

[Example 7] Manufacture of margarine type fluid oil and fat composition 85 parts by mass of oil phase consisting of 40 parts by mass of transesterified oil E of palm soft part oil, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil and fat, 70 ° C Until the oil phase is completely dissolved and emulsified and mixed with 15 parts by mass of water phase consisting of 88 parts by mass of water, 5 parts by mass of skim milk powder and 7 parts by mass of salt, and then -30 ° C / min. The margarine type fluid oil composition was prepared by quenching plasticization at a cooling rate of 5 ° C. The SFC of the oil phase of the obtained fluid oil composition was 9 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity.
Moreover, when the obtained fluid fat composition was adjusted to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a 30 ° C. constant temperature bath, and after one week, the state of solid-liquid separation was observed. No oozing out of the liquid component was observed, and no occurrence of roughness was observed.

[Comparative Example 1] Production of fluid oil composition of shortening type 7
An oil phase consisting of 97 parts by weight of soybean liquid oil and 3 parts by weight of extremely hardened fat / oil A was heated to 70 ° C., completely dissolved and mixed, and then rapidly cooled and plasticized at a cooling rate of −30 ° C./min. A fluid oil composition was prepared. The SFC of the oil phase of the obtained fluid oil composition was 4 at 10 ° C. and 2 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity. However, after the temperature of the obtained fluid oil composition was adjusted to 35 ° C., 30 g was put into a 50 ml beaker, which was stored in a thermostatic bath at 30 ° C., and the state of solid-liquid separation was observed after one week. A liquid component ooze out.

[Comparative Example 2] Production of shortening type fluid oil composition 8
An oil phase composed of 80 parts by mass of transesterified oil A of palm soft part oil, 17 parts by mass of soybean liquid oil and 3 parts by mass of extremely hardened oil and fat was heated to 70 ° C and completely dissolved and mixed, and then -30 ° C / min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid oil composition was 23 at 10 ° C. and 11 at 20 ° C., the trans fatty acid content was less than 2% by mass, and the trans fatty acid content was substantially not contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 400,000 mPa · s at 10 ° C and 200,000 mPa · s at 30 ° C. The fluidity at 10 ° C. was extremely poor.
In addition, after adjusting the obtained fluid oil composition to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a constant temperature bath at 30 ° C., and the state of solid-liquid separation was observed after 1 week. There was no oozing out of the liquid component.

[Comparative Example 3] Production of fluid oil composition of shortening type 9
An oil phase consisting of 30 parts by mass of transesterified oil A of palm soft oil and 70 parts by mass of soybean liquid oil is heated to 70 ° C., completely dissolved and mixed, and then rapidly plasticized at a cooling rate of −30 ° C./min. A shortening type fluid oil and fat composition was prepared. The SFC of the oil phase of the obtained fluid oil composition was 8 at 10 ° C. and 3 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity. However, after adjusting the temperature of the fluid oil and fat composition to 35 ° C., 30 g was put into a 50 ml beaker and stored in a thermostatic bath at 30 ° C. After one week, the state of solid-liquid separation was observed. There was a great deal of oozing out.

[Comparative Example 4] Production of shortening type fluid oil composition 10
An oil phase consisting of 18 parts by mass of transesterified oil A of palm soft part oil, 70 parts by mass of soybean liquid oil and 12 parts by mass of extremely hardened oil and fat was heated to 70 ° C., completely dissolved and mixed, and then −30 ° C./min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid oil composition was 15 at 10 ° C. and 13 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity at 10 ° C was 450,000 mPa · s, and the viscosity at 30 ° C was 18,000 mPa · s. Although it showed good fluidity at 30 ° C., it was hard at 10 ° C. and did not exhibit fluidity.
In addition, after adjusting the obtained fluid oil composition to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a constant temperature bath at 30 ° C., and the state of solid-liquid separation was observed after 1 week. There was no oozing out of the liquid component.

[Comparative Example 5] Production of fluid oil composition of shortening type 11
An oil phase consisting of 27 parts by mass of palm soft oil having an iodine value of 55, 70 parts by mass of soybean liquid oil, and 3 parts by mass of extremely hardened oil A was heated to 70 ° C., completely dissolved and mixed, and then −30 ° C./min. Was subjected to rapid cooling plasticization at a cooling rate of 1 to obtain a shortening type fluid oil composition. The SFC of the oil phase of the obtained fluid fat composition was 4 at 10 ° C. and 3 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained.
When the viscosity of the obtained fluid oil composition was measured with a viscometer (manufactured by TOKIMEC, No. 6 rotor), the viscosity was 20,000 mPa · s to 200, at all temperatures from 10 ° C. to 30 ° C. 000 mPa · s, exhibiting good fluidity. However, after adjusting the temperature of the fluid oil and fat composition to 35 ° C., 30 g was put into a 50 ml beaker and stored in a thermostatic bath at 30 ° C. After one week, the state of solid-liquid separation was observed. There was some oozing out.

[Example 8] Production of chocolate flavored dip cream 1
32 parts by mass of the fluid oil and fat composition obtained in Example 1, 38.5 parts by mass of sugar, 6 parts by mass of cacao powder, 7 parts by mass of cocoa powder, 10 parts by mass of whole milk powder, 6 parts by mass of skim milk powder, 0.3 of lecithin A mass refinement and 0.2 mass part of fragrance | flavors were roll refined, and the chocolate flavor dip cream was manufactured.

[Comparative Example 6] Production 2 of chocolate flavored dip cream
32 parts by mass of fluid oil and fat composition obtained in Comparative Example 1, 38.5 parts by mass of sugar, 6 parts by mass of cacao mass, 7 parts by mass of cocoa powder, 10 parts by mass of whole milk powder, 6 parts by mass of skim milk powder, 0.3 of lecithin A mass refinement and 0.2 mass part of fragrance | flavors were roll refined, and the chocolate flavor dip cream was manufactured.

[Example 9] Production of sugar cream 1
Sugar cream was manufactured by mixing 50 parts by mass of powdered sugar with 50 parts by mass of the fluid oil composition obtained in Example 1.

[Example 10] Production of sugar cream 2
Sugar powder was produced by mixing 45 parts by mass of the fluid oil-and-fat composition obtained in Example 1 with 20 parts by mass of cheese powder, 15 parts by mass of skim milk powder, 10 parts by mass of corn starch and 10 parts by mass of sugar.

[Comparative Example 7] Production of sugar cream 3
Sugar powder was produced by mixing 50 parts by mass of powdered sugar with 50 parts by mass of the fluid oil composition obtained in Comparative Example 1.

[Comparative Example 8] Production of sugar cream 4
Sugar powder was produced by mixing 50 parts by mass of powdered sugar with 50 parts by mass of the fluid oil composition obtained in Comparative Example 2.

[Example 9] Production of sugar cream 5
Sugar powder was produced by mixing 50 parts by mass of powdered sugar with 50 parts by mass of the fluid oil composition obtained in Comparative Example 3.

[Comparative Example 10] Production of sugar cream 6
Sugar powder was produced by mixing 50 parts by mass of powdered sugar with 50 parts by mass of the fluid oil composition obtained in Comparative Example 4.

[Comparative Example 11] Production of sugar cream 7
Sugar cream was manufactured by mixing 50 parts by mass of powdered sugar with 50 parts by mass of the fluid oil composition obtained in Comparative Example 5.

<Evaluation>
The dip cream obtained in each of Example 8 and Comparative Example 6 and the sugar creams obtained in Examples 9, 10 and Comparative Examples 7 to 11 were each evaluated for melting in the mouth, solid-liquid separability and heat-resistant shape retention.
Melting in the mouth was evaluated in four stages according to the following evaluation criteria, using a sample that was conditioned overnight at a product temperature of 25 ° C.
For solid-liquid separation, 30 g of a sample adjusted to 35 ° C. is placed in a 50 ml beaker, stored in a constant temperature bath at 30 ° C., and after one week, the state of solid-liquid separation is observed. It was evaluated with.
The heat resistance moldability is controlled by once adjusting the temperature of the sample to 25 ° C., putting the sample in a squeeze bag, squeezing the petri dish into a petri dish with a chrysanthemum die, covering it, and adjusting the temperature at 5 ° C. for 60 minutes. It was left overnight in each constant temperature bath at 25 ° C., 25 ° C., 30 ° C., and 35 ° C., the state of sagging was observed, and evaluated according to the following evaluation criteria in four stages.
These results are shown in Table 1.

(Melting melting evaluation standard)
◎ Very good ○ Good △ Somewhat inferior × Bad (Evaluation criteria for solid-liquid separation)
◎ There was no oozing out of the liquid component.
○ Some liquid component ooze out.
Δ: Significant liquid component oozing was observed, and slight occurrence of roughness was observed.
X: Liquid component oozing out and rough generation were observed.
(Heat resistant moldability evaluation)
◎ No sagging and no problem with mold retention.
○ Although the sag was slightly seen, the shape was maintained.
△ Significant sagging is observed, and the shape retention is somewhat poor.
× Sag is severe and the shape retention is poor.

As can be seen from Table 1, the dip cream obtained in Example 8 had good mouth-melting and solid-liquid separation resistance, and had good shape retention at 25 ° C to 30 ° C. On the other hand, the dip cream obtained in Comparative Example 6 was easy to separate into solid and liquid and had poor heat-resistant shape retention.
In addition, the sugar cream obtained in each of Examples 9 and 10 had good meltability in the mouth and solid-liquid separation, and had a certain shape retention at 25 ° C to 30 ° C. None of the sugar creams obtained in Comparative Examples 7 to 11 have both good mouth-melting and solid-liquid separation properties, and the sugar creams obtained in Comparative Examples 7, 9 and 11 are heat-resistant. The property was also inferior.

Claims (7)

  The oil phase contains 15 to 50% by mass (based on the oil phase) of fats and oils obtained by transesterification of the soft palm oil, and 1 to 10% by mass (based on the oil phase) of extremely hardened fats and oils. SFC of the phase is 5 to 20 at 10 ° C., 1 to 10 at 20 ° C., and contains 80 to 100% by mass (composition basis) of the oil phase. .   The fluid oil composition according to claim 1, wherein the viscosity is 20,000 to 200,000 mPa · s at all temperatures of 10 to 30 ° C.   The fluid oil composition according to claim 1 or 2, wherein the palm soft part oil is palm super olein.   The fluid oil composition according to any one of claims 1 to 3, wherein the palm soft part oil is fractionated using acetone.   The fluid oil composition according to any one of claims 1 to 4, which contains substantially no trans fatty acid.   The fluid oil composition according to any one of claims 1 to 5, which does not contain a synthetic emulsifier.   A cream-like food comprising the fluid oil-and-fat composition according to claim 1.