JP4390678B2 - Fluid oil composition - Google Patents

Fluid oil composition Download PDF

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JP4390678B2
JP4390678B2 JP2004305330A JP2004305330A JP4390678B2 JP 4390678 B2 JP4390678 B2 JP 4390678B2 JP 2004305330 A JP2004305330 A JP 2004305330A JP 2004305330 A JP2004305330 A JP 2004305330A JP 4390678 B2 JP4390678 B2 JP 4390678B2
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JP2006115724A (en
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秀将 山▲崎▼
伸太郎 竹林
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Adeka Corp
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本発明は、経日的に、固形脂が沈殿したり、液状油が表面に分離する等の固液分離を起こすことがなく、広い温度域で良好な流動性を有する流動状油脂組成物に関する。   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. .

バタースポンジケーキ等に用いられるケーキ練込用油脂や、大量生産のために機械化されたラインでパンを製造する際に用いられる製パン練込用油脂には、古くから、常温で固形を呈する可塑性油脂組成物ではなく、また液状油でもなく、一定の量の固形脂や乳化剤を液状油や微水添油に分散させた、常温で流動性を呈する流動状油脂組成物(例えば特許文献1、非特許文献1参照)が使用されている。   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.

また、この流動状油脂組成物は、上記用途以外に、ソフトな食感を有するディップクリーム、シュガークリーム、バタークリーム、焼き残りクリーム等のクリーム状食品練込用油脂としても、広く使用されるようになってきている。   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.

しかし、この流動状油脂組成物は、普通に固形脂や乳化剤を液状油や微水添油に分散させただけでは、保存条件によっては、経日的に固形脂の油脂結晶が粗大化して、固形脂が沈殿したり、液状油が表面に分離する等して、固液分離を起こしてしまう。特に、パーム系油脂を使用した場合は、パーム系油脂に多く含まれる対称型油脂によって、粗大結晶が早い段階で発生して、固液分離が起こり、流動状油脂組成物としての機能を失ってしまう。   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.

さらに、このような固液分離しやすい流動状油脂組成物を用いると、バターケーキ等では、生地製造時の起泡性が悪化することに加え、ケーキ表面に粒状の模様が発生してしまう等の問題を生じ、また、パンでは、練り込まれにくくなることに加え、パンの体積減少、パンが老化しやすい等の問題を生じ、また、特にクリーム状食品では、固液分離に加え、耐熱性の低下、さらには、白色化、食感のざらつきを生じる等の問題があった。   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.

このため、固液分離し難い流動状油脂組成物、特にパーム系油脂を使用しても良好な性能を持つ流動状油脂組成物を得るために、様々な改良が行なわれてきた。例えば、異性化水添した油脂と極度硬化油脂とをエステル交換した機能性油脂を配合した油脂組成物(例えば特許文献2参照)、ナタネ微水添油、パーム中融点部及び極度硬化油脂からなる油脂組成物(例えば特許文献3参照)等のトランス脂肪酸の機能を利用した改良が行われてきた。   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.

しかし、特許文献2及び3それぞれに記載の油脂組成物は、固液分離耐性に乏しいことに加え、特許文献2に記載の油脂組成物は、異性化水添とエステル交換とを組み合わせて製造するため、製造方法が煩雑であるという問題があった。また、特許文献3に記載の流動状油脂組成物は、広い温度域では物性の変化がやや大きく、特に低温域(10℃以下)では使用し難いという問題があった。
また、特許文献2及び3それぞれに記載の油脂組成物は、いずれも1〜12%のトランス脂肪酸を含むものであるが、近年では、実質的にトランス脂肪酸を含まない油脂組成物であって、適切なコンシステンシーを有する流動状油脂組成物が望まれている。
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.

「食用固形油脂」柳原昌一、昭和50年12月15日刊、P262〜272"Edible solid fat" Shoichi Yanagihara, December 15, 1975, P262-272 特開昭59−17937号公報JP 59-17937 特開平7−203847号公報JP-A-7-203847 特開昭56−110798号公報Japanese Patent Laid-Open No. 56-110798

従って、本発明の目的は、特にパーム系油脂を多く使用しても、またトランス脂肪酸を含有せずとも、経日的に固液分離を起こすことがなく、広い温度域で良好な流動性を有する流動状油脂組成物を提供することにある。
また、本発明のさらなる目的は、ソフトで、口溶けが良好でありながら、耐熱性も良好なディップクリーム、シュガークリーム、バタークリーム、焼き残りクリーム等のクリーム状食品を提供することにある。
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.

本発明者等は、上記目的を達成すべく種々検討した結果、パーム軟部油をエステル交換して得られた油脂、及び極度硬化油脂を使用することにより、上記目的を解決し得ることを知見した。   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. .

本発明は、上記知見に基づいてなされたもので、油相中に、パーム軟部油をエステル交換して得られた油脂を15〜50質量%(油相基準)及び極度硬化油脂を1〜10質量%(油相基準)含有し、且つ、該油相のSFCが、10℃で5〜20であり、20℃で1〜10であって、該油相を80〜100質量%(組成物基準)含有することを特徴とする流動状油脂組成物、及び該流動状油脂組成物を含有することを特徴とするクリーム状食品を提供するものである。   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.

本発明によれば、特にパーム系油脂を多く使用しても、またトランス脂肪酸を含有せずとも、経日的に、固形脂が沈殿したり、液状油が表面に分離する等の固液分離を起こすことがなく、広い温度域で良好な流動性を有する流動状油脂組成物を提供することができる。また、該流動状油脂組成物を使用したディップクリーム、シュガークリーム、バタークリーム、焼き残りクリーム等のクリーム状食品は、口溶けが良好でありながら、耐熱性も良好である。   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.

以下、本発明の流動状油脂組成物について詳述する。   Hereinafter, the fluid oil composition of the present invention will be described in detail.

本発明に用いられるパーム軟部油は、アセトン分別やヘキサン分別等の溶剤分別、ドライ分別等の無溶剤分別等の方法によって、パーム油を分別した際に得られる低融点部であり、通常、ヨウ素価52〜70のものである。本発明に用いられるパーム軟部油としては、とりわけ、ヨウ素価が55以上のパームスーパーオレインを使用することが、より固液分離し難い流動状油脂組成物を得ることが可能な点、及び低温域(10℃以下)でも良好な流動性を得られる点で好ましく、ヨウ素価60以上のパームスーパーオレインを使用することがさらに好ましい。
また、本発明の流動状油脂組成物では、より良好な固液分離防止効果が得られる点で、アセトンを使用して分別されたパーム軟部油を使用することが好ましい。
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.

本発明の流動状油脂組成物は、油相中に、上記パーム軟部油をエステル交換した油脂を、油相基準で15〜50質量%、好ましくは20〜45質量%含有する。   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.

上記エステル交換の反応は、化学的触媒による方法でも、酵素による方法でもよく、また、ランダムエステル反応であっても、位置選択性のエステル交換反応であってもよいが、化学的触媒又は位置選択性のない酵素を用いた、ランダムエステル反応であることが好ましい。   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.

上記化学的触媒としては、例えば、ナトリウムメチラート等のアルカリ金属系触媒が挙げられ、また、上記位置選択性のない酵素としては、例えば、アルカリゲネス(Alcaligenes) 属、リゾープス(Rhizopus)属、アスペルギルス(Aspergillus) 属、ムコール(Mucor) 属、ペニシリウム(Penicillium) 属等に由来するリパーゼが挙げられる。なお、該リパーゼは、イオン交換樹脂あるいはケイ藻土及びセラミック等の担体に固定化して、固定化リパーゼとして用いることもできるし、粉末の形態で用いることもできる。   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.

本発明の効果は、上記のパーム軟部油をエステル交換して得られた油脂に代えて、未分別パーム油、未分別パーム油のエステル交換油脂、あるいはパーム硬部油のエステル交換油を使用した場合は得られない。
ここで、未分別パーム油、未分別パーム油のエステル交換油脂、あるいはパーム硬部油のエステル交換油を使用した場合には効果がなく、パーム軟部油をエステル交換して得られた油脂を使用した場合のみが、本発明の効果を奏する理由は以下の通りである。
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.

未分別パーム油は、対称型油脂を多く含むものであり、粗大結晶化しやすく、該パーム油を使用した流動状油脂組成物は、固液分離耐性が極めて低いものである。
また、未分別パーム油は、2〜10質量%のジグリセリドを含有する。このような部分グリセリドを多く含有する油脂をエステル交換すると、モノグリセリドが副生するため、未分別パーム油のエステル交換油脂は、わずかに乳化性を有するようになる。ただ、未分別パーム油のエステル交換油脂は、副生するモノグリセリドの含量が低いため、該エステル交換油脂を使用することにより流動状油脂組成物において有効なモノグリセリド含量を達成するためには、該エステル交換油脂を多量に配合する必要がある。しかし、該エステル交換油脂は、融点が高いため、多量に配合すると油脂組成物が流動状を呈さなくなってしまう。
また、パーム硬部油のエステル交換油脂は、もとよりジグリセリド含量が未分別パーム油より減少しているため、エステル交換反応によって副生するモノグリセリドが極めて少ない上、融点が極めて高いことから、該エステル交換油脂を使用した流動状油脂組成物では、本発明のような効果は全く得られない。
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.

これに対して、パーム油を分別すると、ジグリセリドは低融点部、すなわちパーム軟部油に濃縮される。そして、分別の温度が低い、すなわちヨウ素価が高いパーム軟部油ほどジグリセリドを多く含有する。そのため、ヨウ素価の高いパーム軟部油から得られたエステル交換油脂ほど、エステル交換反応によって副生するモノグリセリドが多く、高い乳化性を有する。従って、パーム軟部油から得られたエステル交換油脂を含有する本発明の流動状油脂組成物は、広い温度範囲で良好な流動性を有し、高い固液分離耐性を有する。
また、無溶剤分別(ドライ分別)やヘキサンによる分別で得られたパーム軟部油のエステル交換油脂を使用した場合に比べ、アセトンによる分別で得られたパーム軟部油のエステル交換油脂を使用した場合の方が、本発明の効果が高い理由は、以下の通りである。即ち、極性物質であるジグリセリドは、非極性溶媒であるヘキサンに対する溶解性が低く、極性溶媒であるアセトンに対する溶解性が高いため、アセトンによる分別で得られたパーム軟部油には、より多くのジグリセリドが濃縮される。よって、アセトンによる溶剤分別で得られたパーム軟部油のエステル交換油脂は、一層高い乳化性を有し、該エステル交換油脂を含有する流動状油脂組成物は、広い温度範囲でより良好な流動性を有し、一層高い固液分離耐性を有するものとなる。
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.

また、本発明の流動状油脂組成物は、油相中に、極度硬化油脂を油相基準で1〜10質量%、好ましくは1〜5質量%含有する。   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.

上記極度硬化油脂は、原料油脂に対し、ヨウ素価が好ましくは10以下、さらに好ましくは5以下、最も好ましくは1未満となるまで水素添加し、実質的に構成成分である不飽和脂肪酸をほぼ完全に飽和することによって得られる油脂であって、その融点は、好ましくは50℃以上、より好ましくは55℃以上である。   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.

また、上記極度硬化油脂は、上記極度硬化油脂を更に分別した硬部油、あるいは1種又は2種以上の極度硬化油脂をエステル交換したものであってもよく、また、極度硬化油脂と、飽和脂肪酸や、飽和脂肪酸を主体とする部分グリセリド等とをエステル交換したものであってもよい。本発明では、これら全てを極度硬化油脂として扱う。   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.

本発明の流動状油脂組成物においては、上記極度硬化油脂の中でも、微細結晶が得られ、固液分離耐性が特に優れている点において、結晶形がβプライム型である極度硬化油脂を使用することが好ましい。   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.

結晶形がβプライム型である極度硬化油脂の好ましい例としては、下記(1)〜(5)の油脂が挙げられる。
(1)「牛脂、豚脂、乳脂等の奇数酸を多く含む動物油脂や、ハイエルシン菜種油、魚油等の長鎖脂肪酸を多く含有する油脂」を原料油脂とした極度硬化油脂。
(2)「構成脂肪酸の平均鎖長が異なる2種又は3種以上の油脂からなる油脂配合物を、化学的あるいは酵素的にエステル交換して、構成脂肪酸の鎖長をばらつかせた油脂配合物」を原料油脂とした極度硬化油脂。
(3)「1種又は2種以上の油脂に、該油脂と構成脂肪酸の平均鎖長が異なる飽和脂肪酸又は該飽和脂肪酸を主体とする部分グリセリドを添加してなる油脂配合物を、化学的あるいは酵素的にエステル交換して、構成脂肪酸の鎖長をばらつかせた油脂」を原料油脂とした極度硬化油脂。
(4)構成脂肪酸の平均鎖長が異なる2種以上の極度硬化油脂をエステル交換した油脂。
(5)「1種又は2種以上の極度硬化油脂に、該極度硬化油脂と構成脂肪酸の平均鎖長が異なる飽和脂肪酸又は該飽和脂肪酸を主体とする部分グリセリドを添加してなる油脂配合物」を、化学的あるいは酵素的にエステル交換して、構成脂肪酸の鎖長をばらつかせた油脂。
本発明では、これらの中でも、ハイエルシン菜種油の極度硬化油脂、魚油の極度硬化油脂等、長鎖脂肪酸を多く含む油脂を原料油脂とした極度硬化油脂が、固液分離が特に少ない流動状油脂組成物を得られる点で好ましく使用される。
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.

なお、上記極度硬化油脂の結晶形がβプライム型であることを確認するには、極度硬化油脂を80℃で完全溶解した後、0℃で30分保持し、次いで5℃で30分間保持して析出させた油脂結晶について、2θ:17〜26度の範囲でX線回折測定を実施し、4.1〜4.3オングストロームの面間隔に対応する強い回折線が得られることを確認すればよい。   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.

本発明の流動状油脂組成物においては、上記のパーム軟部油をエステル交換して得られた油脂、及び上記極度硬化油脂に加え、その他の油脂を、油相のSFCが10℃で5〜20、20℃で1〜10となるように、油相に配合する。   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.

上記SFCに調整するために使用するその他の油脂としては、食用に適する油脂であればよく、その代表例としては、大豆油、菜種油、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ひまわり油等の常温で液体の油脂が挙げられるが、その他に、パーム油、パーム核油、ヤシ油、サル脂、マンゴ脂、乳脂、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の常温で固体の油脂も用いることができ、更に、これらの食用油脂に水素添加、分別、エステル交換等の物理的又は化学的処理の1種又は2種以上の処理を施した油脂を使用することもできる。本発明においては、これらの油脂を単独で用いることもでき、又は2種以上を組み合わせて用いることもできる。   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.

本発明の流動状油脂組成物では、これらの食用油脂の中でも、10℃において液状である油脂を使用することが、広い温度域で良好な流動性を一層確実に得られる点で好ましく、具体的には、大豆油、菜種油、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ひまわり油、パーム分別軟部油、パーム分別軟部油のエステル交換油の分別軟部油の中から選択される1種又は2種以上の混合油脂が好ましく使用される。   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.

また、本発明の流動状油脂組成物は、トランス脂肪酸を実質的に含有しないことが好ましい。なお、ここでいう「トランス脂肪酸を実質的に含有しない」とは、トランス脂肪酸の含有量が、本発明の可塑性油脂組成物に含まれる油脂の全構成脂肪酸中、好ましくは10質量%未満、さらに好ましくは5質量%以下、最も好ましくは2質量%以下であることを意味する。   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.

水素添加は、油脂の融点を上昇させる典型的な方法であるが、水素添加油脂は、極度硬化油脂を除いて、通常、構成脂肪酸中にトランス脂肪酸を10〜50質量%程度含んでいる。一方、天然油脂中にはトランス脂肪酸が殆ど存在せず、反芻動物由来の油脂に10質量%未満含まれているにすぎない。近年、化学的な処理、特に水素添加に付されていない油脂組成物、即ち実質的にトランス脂肪酸を含まない油脂組成物であって、適切なコンシステンシーを有するものも要求されている。
本発明の流動状油脂組成物においては、パーム軟部油をエステル交換して得られた油脂も、極度硬化油脂も、実質的にトランス脂肪酸を含まないため、上記その他の油脂として、水素添加油脂を使用せずに、実質的にトランス脂肪酸を含まない油脂を使用することにより、トランス脂肪酸を含まずとも適切なコンステンシーを有する流動状油脂組成物を得ることができる。
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.

本発明の流動状油脂組成物における上記その他の油脂の配合量は、油相中に、油相基準で好ましくは30〜84質量%、より好ましくは50〜80質量%である。   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.

ここで、油相のSFCが、10℃で5未満及び/又は20℃で1未満であると、流動性が高すぎて、起泡性に乏しく、生地に練り込まれにくい流動状油脂組成物となってしまい、特にクリーム状食品に使用した場合には、耐熱性に乏しいものとなってしまう。また、経時的あるいは温度変動等によって液状成分が分離しやすく、その場合には流動状油脂組成物としての機能を失してしまう。
また、油相のSFCが、10℃で20超及び/又は20℃で10超であると、経時的にあるいは温度変動等によって固化しやすく、その場合には流動状を呈さなくなってしまう。
尚、上記SFCは、次のようにして測定する。即ち、先ず、油相を60℃に30分保持して完全に融解した後、0℃に30分保持して固化させる。次いで、25℃に30分保持し、テンパリングを行い、その後、0℃に30分保持する。これをSFCの各測定温度に順次30分保持後、SFCを測定する。
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.

本発明の流動状油脂組成物における油相含量は、80〜100質量%、好ましくは90〜100質量%、より好ましくは99質量%〜100質量%である。
また、本発明の流動状油脂組成物における水相含量は、20質量%未満、好ましくは10質量%未満、より好ましくは1質量%未満である。
油相含量が80質量%未満、すなわち水相成分が20質量%以上であると、温度変動等によって固化してしまい、その場合には流動状を呈さなくなってしまう。
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.

本発明の流動状油脂組成物は、10〜30℃の全ての温度において、粘度が、20,000mPa・s以上、特に40,000mPa・s以上であることが好ましく、200,000mPa・s以下、特に150,000mPa・s以下であることが好ましい。
10〜30℃のいずれかの温度において粘度が20,000mPa・s未満であると、経日的に固液分離を起こしやすい。また、そのような油脂組成物を使用して得られたクリーム状食品も固液分離を起こしやすく、さらに耐熱性に乏しいものとなってしまうおそれがある。
一方、10〜30℃のいずれかの温度において粘度が200,000mPa・sを超えると、流動性に乏しくなる。また、そのような油脂組成物を使用して得られたクリーム状食品は、ソフト性に乏しいものとなってしまう。
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.

また、本発明の流動状油脂組成物は、前述したように、パーム軟部油をエステル交換して得られた油脂が乳化性を有するため、特に合成乳化剤を添加せずとも、良好な流動性及び良好な固液分離防止効果を有し、さらには、水相を含有する場合でも、保存時に離水のない安定な乳化形態を維持することができる。さらに、本発明の流動状油脂組成物を使用した加工食品を製造する際にも、混合性が良好であり、得られた加工食品も、離水や油分分離がないという特徴を有する。   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.

上記の合成乳化剤としては、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリン酒石酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、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モノグリセリド等を挙げることができる。   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.

また、本発明の流動状油脂組成物には、合成乳化剤ではない乳化剤を使用することができる。合成乳化剤でない乳化剤としては、大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等が挙げられる。   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.

本発明の流動状油脂組成物は、上記以外のその他の成分を含有することができる。該その他の成分としては、例えば、ローカストビーンガム、カラギーナン、アルギン酸類、ペクチン、キサンタンガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等の増粘安定剤、食塩、塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類や糖アルコール類、ステビア、アスパルテーム等の甘味料、β−カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白といった植物蛋白、卵及び各種卵加工品、着香料、乳製品、調味料、pH調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、ナッツペースト、香辛料、ココアマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。   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.

次に、本発明の流動状油脂組成物の好ましい製造方法について説明する。
先ず、上記パーム軟部油をエステル交換して得られた油脂を15〜50質量%、及び上記極度硬化油脂を1〜10質量%含有し、SFCが10℃で5〜20、20℃で1〜10とした油相を溶解し、必要により水相を混合乳化する。そして、次に殺菌処理するのが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。
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.

次に、冷却し、結晶化させる。好ましくは冷却可塑化する。冷却条件は、好ましくは−0.5℃/分以上、さらに好ましくは−5℃/分以上とする。この際、徐冷却より、急速冷却の方が好ましい。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンピネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。   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.

また、本発明の流動状油脂組成物を製造する際のいずれかの工程で、窒素、空気等を含気させてもよいが、本発明の流動状油脂組成物は、気相を含有することにより粘度が高くなり、特に低温度域での流動性が失われるおそれがあることから、気相は含有させないことが好ましい。   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.

次に、本発明の流動状油脂組成物の用途について説明する。
本発明の流動状油脂組成物は、固液分離を起こすことがなく、広い温度域で良好な流動性を有するものであり、スプレッド用をはじめ、ソフトな食感を有するバタースポンジケーキ等に用いる練込用や、あるいは大量生産のために機械化されたラインでパンを製造する際に用いる製パン練込用、あるいは、ディップクリーム、シュガークリーム、バタークリーム、焼き残りクリーム等のクリーム状食品練込用等に、特に好適に使用することができる。
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.

本発明のクリーム状食品について以下に述べる。
本発明のクリーム状食品は、本発明の流動状油脂組成物を含有してなるものであり、ソフトで、口溶けがよく、適度のチキソトロピー性を有しながら、耐熱性も良好であるという特徴を有する。
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.

本発明のクリーム状食品における本発明の流動状油脂組成物の使用量は、好ましくは5〜80質量%、より好ましくは30〜70質量%である。   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%.

本発明のクリーム状食品は、従来のクリーム状食品を製造する際に使用する油脂組成物の一部又は全部を、本発明の流動状油脂組成物に置換して製造すればよい。
つまり、本発明の流動状油脂組成物を使用し、各種糖類、脱脂粉乳や全粉乳等の乳製品、食塩等の塩味剤、β−カロチン等の着色料、小麦蛋白や大豆蛋白といった植物蛋白、卵及び各種卵加工品、着香料、調味料、乾燥果実、粉末果汁、粉末コーヒー、ナッツペースト、香辛料、ココアマス、ココアパウダー、穀類、豆類、野菜類等の食品素材や食品添加物を加え、常法に従って加工することにより、本発明のクリーム状食品を得ることができる。
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.

本発明のクリーム状食品は、サンドクリーム、フィリングクリーム、トッピングクリーム、ディップクリームとして、ベーカリー食品、惣菜食品、畜肉食品等の各種食品に用いることができる。また、本発明のクリーム状食品を各種のベーカリー生地、惣菜生地、畜肉生地等に、サンド、フィリング、トッピング、包餡成形等した後に焼成してもよい。   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.

次に、実施例、比較例等を挙げて本発明をさらに具体的に説明するが、これらの実施例は本発明を制限するものではない。   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.

〔製造例1〕パーム軟部油のエステル交換油Aの製造
ヨウ素価51のパーム油を、パーム油:アセトン=1:2の質量比率で50℃にて混合溶解し、混合物とした。この混合物を1℃/分の冷却速度で25℃まで冷却した後、結晶部(ステアリン画分)を濾別して液状部を得た。該液状部から常法によりアセトンを除去し、続いて常法に従い脱色、脱臭し、ヨウ素価55のパーム軟部油を得た。このパーム軟部油を原料油脂とし、ナトリウムメチラートを触媒として、非選択的エステル交換反応を行なった後、漂白(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、モノグリセリド含量が0.1質量%であるパーム軟部油のエステル交換油Aを得た。
[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.

〔製造例2〕パーム軟部油のエステル交換油Bの製造
ヨウ素価51のパーム油を、パーム油:アセトン=1:2の質量比率で50℃にて混合溶解し、混合物とした。この混合物を1℃/分の冷却速度で25℃まで冷却した後、結晶部(ステアリン画分)を濾別して液状部を得た。該液状部から常法によりアセトンを除去し、続いて常法に従い脱色、脱臭し、ヨウ素価60のパーム軟部油を得た。このパーム軟部油を原料油脂とし、ナトリウムメチラートを触媒として、非選択的エステル交換反応を行なった後、漂白(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、モノグリセリド含量が0.2質量%であるパーム軟部油のエステル交換油Bを得た。
[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.

〔製造例3〕パーム軟部油のエステル交換油Cの製造
上記製造例2で得られたヨウ素価60のパーム軟部油10kgを原料油脂として、反応温度70℃にて、触媒としてリパーゼQLC(名糖産業(株)製)50gを用いて、15リットルの反応槽でエステル交換反応を行った。反応終了後(反応時間48hr)、漂白(白土3%、85℃、10mmHgの減圧下、30分間)、脱臭(250℃、水蒸気吹き込み量;対油3%、1mmHg減圧下、60分間)を行い、モノグリセリド含量が0.2質量%であるパーム軟部油のエステル交換油Cを得た。
[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.

〔製造例4〕パーム軟部油のエステル交換油Dの製造
ヨウ素価51のパーム油を、パーム油:ヘキサン=1:2の質量比率で50℃にて混合溶解し、混合物とした。この混合物を1℃/分の冷却速度で5℃まで冷却した後、結晶部(ステアリン画分)を濾別して液状部を得た。該液状部から常法によりアセトンを除去し、続いて常法に従い脱色、脱臭し、ヨウ素価55のパーム軟部油を得た。このパーム軟部油を原料油脂とし、ナトリウムメチラートを触媒として、非選択的エステル交換反応を行なった後、漂白(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、モノグリセリド含量が0.1質量%であるパーム軟部油のエステル交換油Dを得た。
[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.

〔製造例5〕パーム軟部油のエステル交換油Eの製造
ヨウ素価51のパーム油を、1℃/分の冷却速度で27℃まで冷却した後、8時間静置し、結晶を析出させた。結晶部(ステアリン画分)を濾別した液状部を、常法に従い脱色、脱臭し、ヨウ素価55のパーム軟部油を得た。このパーム軟部油を原料油脂とし、ナトリウムメチラートを触媒として、非選択的エステル交換反応を行なった後、漂白(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、モノグリセリド含量が0.1質量%であるパーム軟部油のエステル交換油Eを得た。
[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.

〔製造例6〕極度硬化油脂Aの製造
ハイエルシンナタネ油を原料油脂とし、ニッケル触媒(SO-850:堺化学製)を用いて、反応温度190℃、水素圧3.0kg/cm2下で、ヨウ素価0.8まで硬化反応を行った。脱触媒後、漂白(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、ヨウ素価0.8の極度硬化油脂Aを得た。
確認のため、この極度硬化油脂Aを80℃で完全溶解した後、0℃で30分保持し、次いで5℃で30分間保持して析出させた油脂結晶について、2θ:17〜26度の範囲でX線回折測定を実施したところ、4.2オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβプライム型をとることが確認された。
[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.

〔実施例1〕ショートニングタイプの流動状油脂組成物の製造1
パーム軟部油のエステル交換油A27質量部、大豆液状油70質量部及び極度硬化油脂A3質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で7、20℃で4であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
また、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは全く見られず、またザラの発生も見られなかった。
[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.

〔実施例2〕ショートニングタイプの流動状油脂組成物の製造2
パーム軟部油のエステル交換油A40質量部、大豆液状油58質量部及び極度硬化油脂A2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で9、20℃で4であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
また、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは全く見られず、またザラの発生も見られなかった。
[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.

〔実施例3〕ショートニングタイプの流動状油脂組成物の製造3
パーム軟部油のエステル交換油B40質量部、大豆液状油58質量部及び極度硬化油脂A2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で7、20℃で3であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
また、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは全く見られず、またザラの発生も見られなかった。
[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.

〔実施例4〕ショートニングタイプの流動状油脂組成物の製造4
パーム軟部油のエステル交換油C40質量部、大豆液状油58質量部及び極度硬化油脂A2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で7、20℃で3であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
また、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは全く見られず、またザラの発生も見られなかった。
[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.

〔実施例5〕ショートニングタイプの流動状油脂組成物の製造5
パーム軟部油のエステル交換油D40質量部、大豆液状油58質量部及び極度硬化油脂A2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で9、20℃で4であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
また、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは全く見られず、またザラの発生も見られなかった。
[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.

〔実施例6〕ショートニングタイプの流動状油脂組成物の製造6
パーム軟部油のエステル交換油E40質量部、大豆液状油58質量部及び極度硬化油脂A2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で9、20℃で4であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
また、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは全く見られず、またザラの発生も見られなかった。
[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.

〔実施例7〕マーガリンタイプの流動状油脂組成物の製造
パーム軟部油のエステル交換油E40質量部、大豆液状油58質量部及び極度硬化油脂A2質量部からなる油相85質量部を、70℃まで加温して完全に溶解し、この油相と、水88質量部、脱脂粉乳5質量部及び食塩7質量部からなる水相15質量部とを乳化・混合した後、−30℃/分の冷却速度で急冷可塑化し、マーガリンタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で9、20℃で4であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
また、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは全く見られず、またザラの発生も見られなかった。
[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.

〔比較例1〕ショートニングタイプの流動状油脂組成物の製造7
大豆液状油97質量部及び極度硬化油脂A3質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で4、20℃で2であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。しかし、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしが見られた。
[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.

〔比較例2〕ショートニングタイプの流動状油脂組成物の製造8
パーム軟部油のエステル交換油A80質量部、大豆液状油17質量部及び極度硬化油脂A3質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で23、20℃で11であり、トランス脂肪酸含量は2質量%未満であり、トランス脂肪酸を実質的に含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、粘度は10℃において400,000mPa・s、30℃において200,000mPa・sであり、10℃における流動性が極めて悪かった。
尚、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは見られなかった。
[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.

〔比較例3〕ショートニングタイプの流動状油脂組成物の製造9
パーム軟部油のエステル交換油A30質量部及び大豆液状油70質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で8、20℃で3であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。しかし、該流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしが極めて多く見られた。
[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.

〔比較例4〕ショートニングタイプの流動状油脂組成物の製造10
パーム軟部油のエステル交換油A18質量部、大豆液状油70質量部及び極度硬化油脂A12質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で15、20℃で13であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃における粘度が450,000mPa・s、30℃における粘度が18,000mPa・sであり、30℃では良好な流動性を示すものの、10℃では硬くて流動性を呈していなかった。
尚、得られた流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしは見られなかった。
[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.

〔比較例5〕ショートニングタイプの流動状油脂組成物の製造11
ヨウ素価55のパーム軟部油27質量部、大豆液状油70質量部及び極度硬化油脂A3質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの流動状油脂組成物を作成した。得られた流動状油脂組成物の油相のSFCは10℃で4、20℃で3であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた流動状油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。しかし、該流動状油脂組成物を、35℃に調温後、50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察したところ、液状成分の染みだしが若干見られた。
[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.

〔実施例8〕チョコ風味ディップクリームの製造1
実施例1で得られた流動状油脂組成物32質量部、砂糖38.5質量部、カカオマス6質量部、ココアパウダー7質量部、全粉乳10質量部、脱脂粉乳6質量部、レシチン0.3質量部及び香料0.2質量部を、ロールリファイニングし、チョコ風味ディップクリームを製造した。
[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.

〔比較例6〕チョコ風味ディップクリームの製造2
比較例1で得られた流動状油脂組成物32質量部、砂糖38.5質量部、カカオマス6質量部、ココアパウダー7質量部、全粉乳10質量部、脱脂粉乳6質量部、レシチン0.3質量部及び香料0.2質量部を、ロールリファイニングし、チョコ風味ディップクリームを製造した。
[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.

〔実施例9〕シュガークリームの製造1
実施例1で得られた流動状油脂組成物50質量部に、粉糖50質量部を混合し、シュガークリームを製造した。
[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.

〔実施例10〕シュガークリームの製造2
実施例1で得られた流動状油脂組成物45質量部に、チーズパウダー20質量部、脱脂粉乳15質量部、コーンスターチ10質量部及び砂糖10質量部を混合して、シュガークリームを製造した。
[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.

〔比較例7〕シュガークリームの製造3
比較例1で得られた流動状油脂組成物50質量部に、粉糖50質量部を混合し、シュガークリームを製造した。
[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.

〔比較例8〕シュガークリームの製造4
比較例2で得られた流動状油脂組成物50質量部に、粉糖50質量部を混合し、シュガークリームを製造した。
[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.

〔実施例9〕シュガークリームの製造5
比較例3で得られた流動状油脂組成物50質量部に、粉糖50質量部を混合し、シュガークリームを製造した。
[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.

〔比較例10〕シュガークリームの製造6
比較例4で得られた流動状油脂組成物50質量部に、粉糖50質量部を混合し、シュガークリームを製造した。
[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.

〔比較例11〕シュガークリームの製造7
比較例5で得られた流動状油脂組成物50質量部に、粉糖50質量部を混合し、シュガークリームを製造した。
[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.

<評価>
実施例8及び比較例6それぞれで得たディップクリーム並びに実施例9、10及び比較例7〜11それぞれで得たシュガークリームについて、口溶け、固液分離性及び耐熱保型性に関する評価を実施した。
口溶けは、25℃の品温に1晩調温したサンプルを用い、下記評価基準に従って4段階で評価した。
固液分離性は、35℃に調温したサンプルを50mlビーカーに30g投入し、これを30℃の恒温槽に保管し、1週間後に固液分離の状況を観察し、下記評価基準に従って4段階で評価した。
耐熱保型性は、サンプルを一旦25℃に調温し、これを絞り袋に入れ、菊型口金でシャーレに花型に絞り、蓋をし、これを5℃で60分調温後、20℃、25℃、30℃及び35℃の各恒温槽に一晩おき、ダレの状況を観察し、下記評価基準に従って4段階で評価した。
これらの結果を表1に示す。
<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.

(口溶け評価基準)
◎ 大変良好
○ 良好
△ やや劣る
× 不良
(固液分離性評価基準)
◎ 液状成分の染みだしは全く見られなかった。
○ 若干の液状成分の染みだしが見られた。
△ かなりの液状成分の染みだしが見られ、またザラの発生も若干見られた。
× 液状成分の染みだし及びザラの発生がかなり見られた。
(耐熱保型性評価)
◎ ダレもなく、保型性は全く問題なし。
○ ややダレが見られるものの、形状は保っていた。
△ かなりのダレが見られ、保型性もやや悪い。
× ダレが激しく、保型性も悪い。
(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.

表1からわかるように、実施例8で得られたディップクリームは、口溶け及び固液分離耐性がいずれも良好であり、しかも25℃〜30℃において良好な保型性を有していたのに対し、比較例6で得られたディップクリームは、固液分離しやすく、また、耐熱保型性も悪かった。
また、実施例9及び10それぞれで得られたシュガークリームは、口溶け及び固液分離耐性がいずれも良好であり、25℃〜30℃においても一定の保型性を有していたのに対し、比較例7〜11それぞれで得られたシュガークリームは、良好な口溶け及び固液分離性を共に有するものはなく、しかも、比較例7、9及び11それぞれで得られたシュガークリームは、耐熱保型性も劣っていた。
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)

油相中に、パーム軟部油をエステル交換して得られた油脂を15〜50質量%(油相基準)及び極度硬化油脂を1〜10質量%(油相基準)含有し、且つ、該油相のSFCが、10℃で5〜20であり、20℃で1〜10であって、該油相を80〜100質量%(組成物基準)含有することを特徴とする流動状油脂組成物。   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. . 10〜30℃の全ての温度において、粘度が20,000〜200,000mPa・sであることを特徴とする請求項1記載の流動状油脂組成物。   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. 上記パーム軟部油が、パームスーパーオレインであることを特徴とする請求項1又は2記載の流動状油脂組成物。   The fluid oil composition according to claim 1 or 2, wherein the palm soft part oil is palm super olein. 上記パーム軟部油が、アセトンを使用して分別されたものであることを特徴とする請求項1〜3のいずれかに記載の流動状油脂組成物。   The fluid oil composition according to any one of claims 1 to 3, wherein the palm soft part oil is fractionated using acetone. トランス脂肪酸を実質的に含有しないことを特徴とする請求項1〜4のいずれかに記載の流動状油脂組成物。   The fluid oil composition according to any one of claims 1 to 4, which contains substantially no trans fatty acid. 合成乳化剤を含有しないことを特徴とする請求項1〜5のいずれかに記載の流動状油脂組成物。   The fluid oil composition according to any one of claims 1 to 5, which does not contain a synthetic emulsifier. 請求項1〜6のいずれかに記載の流動状油脂組成物を含有することを特徴とするクリーム状食品。   A cream-like food comprising the fluid oil-and-fat composition according to claim 1.
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