JP4823558B2 - Oil composition - Google Patents

Description

  The present invention relates to an oil and fat composition containing a high concentration of diacylglycerol and suitably used as shortening and margarine in the confectionery and bakery fields.

While interest in people's health is increasing, there are concerns about the effect of trans acid on health (Non-patent Document 1), and there is a move to refrain from taking it.
On the other hand, it has been elucidated that diacylglycerol has a function of suppressing body fat accumulation (Patent Document 1). In order to take an effective amount of diacylglycerol in various processed fat products and foods containing the same, it is necessary to eat processed fat products containing diacylglycerol at a high concentration. An oil / fat composition containing diacylglycerol in oil is proposed in Patent Document 2, for example. In the invention described in this publication, various partially hardened oils are added as solid fat to diacylglycerol having a melting point of less than 20 ° C. which is liquid at normal temperature to obtain a highly foamable oil / fat composition. However, since diacylglycerol is liquid, products that require shape retention at room temperature, such as butter cream, need to increase the amount of partially hardened oil. Cannot be blended in large quantities. In addition, partially hydrogenated oil contains a lot of trans unsaturated fatty acids, and there are concerns about the impact on lifestyle-related diseases. However, shortening, margarine, etc. will have satisfactory foaming and retention properties if trans unsaturated fatty acids are reduced. There is a problem that it is difficult to obtain the formality.

In addition to Patent Document 2, various combinations of oil and fat compositions containing diacylglycerol and triacylglycerol have been proposed in Patent Documents 3 to 6 or Patent Documents 7 to 11, all of which are shortening, When viewed as fats and oils for application to margarine and the like, it cannot be said that all the required performance is satisfied.
That is, shortening, margarine, etc. require a certain consistency, melting in the mouth, workability during preparation of the dough, release properties, heat resistance, shape retention, plasticity, and other specific melting behaviors. It is required to have excellent properties, sugar absorption, oxidative stability, and miscibility with various food ingredients. There has been no proposal of a high-concentration and low trans-unsaturated fatty acid content that is likely to affect cardiovascular diseases and is useful for preventing lifestyle-related diseases.
Japanese Unexamined Patent Publication No. 4-300826 JP-A 63-301765 JP-A-61-63242 WO95 / 22256 pamphlet WO95 / 22257 pamphlet International Publication No. 96/32022 Pamphlet WO 99/48378 pamphlet JP 2001-61411 A JP-A-63-301743 JP-A-10-176181 JP 2001-64671 A Alice, H.C. Richtenstein, et al. , EFFECT OF DIFFERENT FORMS OF DIETARY HYDROGENATED FATS ON SERUM LIPPROTEIN CHORSTEROL LEVELS, et al. 1933-1940.

  The present invention contains a high concentration of diacylglycerol, which is recognized as having an effect of suppressing the accumulation of body fat, has a low content of trans-unsaturated fatty acids that are likely to affect cardiovascular diseases, and has excellent foaming. , Sugar absorption, shortening, miscibility with various food ingredients, releasability, heat resistance, oxidation stability, shape retention, moderate consistency, mouth melting, plasticity, and other specific melting behavior in a balanced manner An object of the present invention is to provide an oil and fat composition suitably used as shortening and margarine in the field of confectionery and bakery.

As a result of investigations to achieve the above object, the present inventors have found that a combination of diacylglycerol, in which 90% by mass or more of the constituent fatty acids are unsaturated fatty acids, and a specific triacylglycerol is extremely effective. Completed the invention.
That is, according to the present invention, 60 to 80% by mass of diacylglycerol is contained in fats and oils, 90% by mass or more of the fatty acids constituting the diacylglycerol is unsaturated fatty acid, and among the remaining triacylglycerols, the constituent fatty acid is 45 to 75% by mass of trisaturated triacylglycerol, which is all saturated fatty acid, 10 to 50% by mass of triunsaturated triacylglycerol, in which all constituent fatty acids are unsaturated fatty acid, and all of the oils and fats Among the fatty acids, an oil and fat composition having a trans unsaturated fatty acid content of 5% by mass or less is provided.

  It has the effect of suppressing the accumulation of body fat due to the high concentration of diacylglycerol, and the effect of suppressing cardiovascular diseases due to the low content of trans-unsaturated fatty acids, and also has excellent foaming properties, sugar absorption, and shortening , Compatibility with various food ingredients, mold release, heat resistance, oxidation stability, shape retention, moderate consistency, mouth melting, plasticity, and other specific melting behavior in a well-balanced manner in the confectionery and bakery fields It is suitably used as shortening and margarine.

  The oil and fat composition of the present invention preferably contains 60 to 80% by mass (hereinafter simply referred to as%) of diacylglycerol, but is further 62 to 78%, particularly 64 to 76%, particularly 66 to 74%. There is a body fat accumulation inhibitory effect, workability at the time of dough preparation, foamability, sugar absorption, miscibility with various food ingredients (hereinafter simply referred to as miscibility), heat resistance, release properties, etc. From the standpoint of balance. The diacylglycerol content in the oil / fat composition is preferably 60% or more from the viewpoint of physiological effects, and is preferably 80% or less because of the need to blend solid fat for plasticity and shape retention.

  In the embodiment of the present invention, the content of unsaturated fatty acid among the fatty acids constituting diacylglycerol is preferably 90% or more, more preferably 93 to 100%, particularly 93 to 98%, particularly 94 to 98%. It is preferable from the viewpoints of physiological effects, miscibility, shape retention, meltability, and industrial productivity of fats and oils. The unsaturated fatty acid preferably has 14 to 24 carbon atoms, and more preferably 16 to 22 carbon atoms from the viewpoint of physiological effects.

  In the embodiment of the present invention, it is miscible that the content of oleic acid is 20-65%, preferably 25-60%, especially 30-50%, especially 30-45%, among the fatty acids constituting diacylglycerol. From the viewpoints of shape retention, meltability, physiological effect, and oxidation stability. Furthermore, from the same point, the olein-olein diacylglycerol content is preferably less than 45%, particularly preferably 0 to 40%.

  In the embodiment of the present invention, the content of linoleic acid among the fatty acids constituting diacylglycerol is 15 to 65%, more preferably 20 to 60%, particularly 30 to 55%, and particularly 35 to 50%. It is preferable in terms of moldability, meltability, physiological effect, and oxidation stability. Furthermore, from the viewpoint of oxidation stability, miscibility, shape retention, and physiological effect, the linoleic acid / oleic acid content mass ratio is 0.01 to 2, preferably 0.1 to 1.8, particularly 0.3 to. It is preferably 1.7. In particular, taking into consideration the effect on health, the content mass ratio of linoleic acid / oleic acid is preferably 2 or less and 0.01 or more from the viewpoint of essential fatty acid intake.

  In the embodiment of the present invention, the content of linolenic acid among the fatty acids constituting diacylglycerol is less than 15%, more preferably 0-13%, especially 1-10%, especially 2-9%. It is preferable in terms of moldability, meltability, physiological effect, and miscibility. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferable from the viewpoint of physiological effects.

  In the embodiment of the present invention, the content of saturated fatty acid among the fatty acids constituting diacylglycerol is preferably 0 to 10%, more preferably 0 to 7%, particularly 2 to 7%, especially 2 to 6%. It is preferable from the viewpoints of miscibility, shape retention, plasticity, meltability in the mouth, meltability, physiological effects, and industrial productivity of fats and oils. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are most preferable.

  In the embodiment of the present invention, the content of the fatty acid having 12 or less carbon atoms in the fatty acid constituting the diacylglycerol is preferably 5% or less in terms of flavor, more preferably 0 to 2%, particularly 0 to 1%, Most preferably it is substantially free. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  In the embodiment of the present invention, the proportion of 1,3-diacylglycerol in diacylglycerol is 50% or more, and further 52 to 100% from the viewpoint of physiological effect, plasticity, shape retention, melting property, and industrial productivity of fats and oils. It is particularly preferred to use diacylglycerol which is 54 to 90%, in particular 56 to 80%.

  In the embodiment of the present invention, the proportion of 1,2 (2,3) -diacylglycerol in the oil / fat composition is preferably 30% or less, more preferably 0 to 25%, particularly 5 to 25%, particularly 10 to 10. 20% is preferable from the viewpoint of plasticity, shape retention, melting property, physiological effect, and industrial productivity of fats and oils.

  In an embodiment of the present invention, diacylglycerol is a fat and oil containing a large number of unsaturated fatty acid residues in the constituent fatty acid, for example, rapeseed oil, soybean oil, sunflower oil, safflower oil, olive oil, cottonseed oil, corn oil, palm oil and other plants. It is preferable to produce a vegetable oil or animal oil such as lard, beef tallow or butter as a raw material. Specifically, these fats and oils are adjusted to have a desired fatty acid composition by a method such as fractionation, mixing, and transesterification. Subsequently, the fats and oils and glycerin are mixed and subjected to a transesterification reaction in the presence of a catalyst, or more preferably, the fats and oils are hydrolyzed by a conventional method in advance, and the obtained fatty acid is subjected to operations such as wintering, fractionation, and distillation by a conventional method. After reducing the saturated fatty acid by glycerol, it can be obtained by mixing glycerin and carrying out an esterification reaction in the presence of a catalyst. The esterification reaction is preferably carried out under mildly enzymatic conditions using 1,3-position selective lipase or the like in terms of flavor and the like.

  For the purpose of the present invention, the diacylglycerol itself used is preferably one having the least amount of trans-unsaturated fatty acid. For this purpose, it is preferable to reduce the heat history as much as possible in the production process. Specifically, the transesterification reaction of fats and oils, glycerol hydrolysis reaction, or fats and fats esterification reaction is preferably performed by enzymatic reaction using lipase or the like as a catalyst.

  In the embodiment of the present invention, the content of trans-unsaturated fatty acid among the fatty acids constituting diacylglycerol is preferably 0 to 5%, more preferably 0.1 to 4.5%, especially 0.2 to 4%. 0.1%, particularly 0.5 to 3.5% is preferable from the viewpoint of flavor, physiological effect, and industrial productivity of fats and oils.

  The oil and fat composition of the present invention contains 20 to 40% of triacylglycerol (TAG), preferably 22 to 38%, more preferably 24 to 36%, particularly 24.3 to 33.85%. From the viewpoints of shape retention, miscibility, meltability, mouth melting, physiological effects, and industrial productivity of fats and oils.

  In the embodiment of the present invention, the triacylglycerol moiety in the fat / oil is preferably a solid fat in order to express the foamability and shape retention of the fat / oil composition at room temperature. As raw materials, fats and oils with a high content of saturated fatty acids can be used, such as palm oil, lard, beef tallow and other fats and oils containing a large amount of saturated fatty acids. It is preferable to contain acylglycerol (SSS-TG) in a specific ratio.

  In the aspect of the present invention, the content of trisaturated triacylglycerol (SSS-TG) in which the constituent fatty acids are all saturated fatty acids in the triacylglycerol is preferably 45 to 75%, more preferably 48 to 70%. In particular, it is preferably 50 to 65%, more preferably 54 to 60%, from the viewpoints of melting property, foaming property, sugar absorption, mouth melting, plasticity, shape retention and heat resistance. In particular, the content of SSS-TG in triacylglycerol is preferably 45% or more from the viewpoints of air bubble retention and gas / oil interface stabilization, and does not exceed 75% from the viewpoint of melting in the mouth and plasticity. preferable.

  In the embodiment of the present invention, the content of triunsaturated triacylglycerol (UUU-TG) in which all the constituent fatty acids are unsaturated fatty acids in the triacylglycerol is preferably 10 to 50%, and more preferably 10 to 10%. It is preferably 45%, particularly 20 to 42%, particularly 30 to 40% from the viewpoints of miscibility, foamability, sugar absorption, mouth melting, plasticity, heat resistance and meltability.

The remainder is disaturated monounsaturated triacylglycerol (S ₂ U-TG) and monosaturated diunsaturated triacylglycerol (SU ₂ -TG). In an embodiment of the invention, the content of S ₂ U-TG and SU ₂ -TG in the triacylglycerol is 0 to 45%, more preferably 0 to 22%, especially 1 to 10%, especially 2 to 5%. Is preferable in terms of plasticity, shape retention, melting in the mouth, foaming and melting.

  In the embodiment of the present invention, the content of the unsaturated fatty acid is preferably 25 to 55%, more preferably 27 to 50%, particularly 30 to 30% among the fatty acids constituting the triacylglycerol after satisfying the above requirements. 45%, especially 34-42% is preferable from the viewpoints of miscibility, foaming, sugar-absorbing, mouth-melting, plasticity and meltability.

  In the embodiment of the present invention, the unsaturated fatty acid constituting the triacylglycerol preferably has 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms, and further includes oleic acid, linoleic acid, linolenic acid, gatrenic acid, and erucic acid. Particularly preferred are oleic acid, linoleic acid and linolenic acid.

  In the embodiment of the present invention, the content of oleic acid in the constituent fatty acid of triacylglycerol is preferably 5 to 30%, more preferably 10 to 20%, and particularly preferably 12 to 18%. It is preferable in terms of plasticity, meltability, mouth melting, miscibility, and foamability.

  In the embodiment of the present invention, the content of linoleic acid in the constituent fatty acids of triacylglycerol is preferably 5 to 30%, more preferably 10 to 25%, and particularly 12 to 22%. In terms of oxidation stability, shape retention, plasticity, meltability, melt in the mouth, miscibility, and foamability, it is preferable.

  In the embodiment of the present invention, the content of linolenic acid in the constituent fatty acid of triacylglycerol is preferably 0.1 to 10%, more preferably 1 to 8%, particularly 2 to 5%. It is preferable in terms of ingestion balance, oxidation stability, shape retention, plasticity, meltability, mouth melting, miscibility, and foamability. The linolenic acid is preferably α-linolenic acid.

  In the embodiment of the present invention, the saturated fatty acid constituting the triacylglycerol preferably has 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms, and more preferably palmitic acid, stearic acid, arachidonic acid, behenic acid, particularly palmitic acid, stearic acid. Is preferred.

  In the embodiment of the present invention, the content of palmitic acid (C16: 0) in the constituent fatty acid of triacylglycerol is preferably 1 to 45%, more preferably 3 to 35%, and particularly preferably 7 to 30%. , Preferable in terms of shape retention, plasticity, meltability, mouth melting, miscibility, and foamability.

  In the embodiment of the present invention, the content of stearic acid (C18: 0) in the constituent fatty acid of triacylglycerol is preferably 10 to 69%, more preferably 20 to 65%, and particularly preferably 30 to 60%. , Preferable in terms of shape retention, plasticity, meltability, mouth melting, miscibility, and foamability.

  In the embodiment of the present invention, the content of arachidonic acid (C20: 0) in the constituent fatty acid of triacylglycerol is preferably 5% or less, more preferably 0 to 3%, particularly 0.1 to 1%. However, it is preferable in terms of melting in the mouth, shape retention and plasticity.

  In the embodiment of the present invention, the content of behenic acid (C22: 0) in the constituent fatty acid of triacylglycerol is preferably 3% or less, more preferably 0 to 2%, and particularly preferably 0 to 1%. It is preferable in terms of melting in the mouth, shape retention and plasticity.

Fats and oils containing a high concentration of trisaturated triacylglycerol are obtained by extremely curing various vegetable oils and animal oils with an iodine value of 5 or less, more preferably from 0 to 2, such as soybean extremely hardened fats and oils, rapeseed extremely Hardened oils and fats and palm extremely hardened oils and fats can be used. By extremely curing, the trans unsaturated fatty acid contained in a normal partially cured oil can be reduced as much as possible, which is preferable from the viewpoint of cardiovascular disease prevention.
In the oil and fat composition of the present invention, a mixed oil obtained by mixing the above extremely hardened oil with a normal vegetable oil or animal oil can be used as long as the requirements such as the content of trisaturated triacylglycerol are satisfied. Also in this case, it is preferable from the viewpoint of cardiovascular disease prevention to avoid the use of partially hardened oil as vegetable oil and animal oil to be used together.
In the embodiment of the present invention, it is most preferable that the triacylglycerol consists of a mixture of a vegetable oil extremely hardened oil and rapeseed oil or soybean oil.

  The oil / fat composition of the present invention contains the above-mentioned specific diacylglycerol and the above-mentioned specific triacylglycerol, and preferably contains 5% or less of a trans-type unsaturated fatty acid among all fatty acids constituting the oil / fat. Is 0 to 4.5%, particularly 0.1 to 4.1%, especially 0.2 to 3.5% in terms of cardiovascular disease prevention, industrial productivity of fats and oils, and flavor. preferable.

  In the embodiment of the present invention, the trans unsaturated fatty acid means one in which at least one double bond in the molecule of the unsaturated fatty acid is trans. The method for quantifying trans unsaturated fatty acids of the present invention was performed by American Oil Chemists. Society Official Method Ce 1f-96 (GLC method).

  The monoacylglycerol (MAG) content in the oil and fat composition of the present invention is preferably 10% or less, more preferably 0 to 5%, particularly 0 to 2%, and particularly preferably 0.1 to 1.5%. In terms of flavor, appearance, emulsifying properties, fuming, industrial productivity of fats and oils, and the like. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diacylglycerol from the viewpoint of industrial productivity of fats and oils.

  In the oil and fat composition of the present invention, the free fatty acid or its salt (FFA) is preferably reduced to 3.5% or less, preferably 0 to 1%, more preferably 0 to 0.5%, particularly 0. 0.05 to 0.2% is preferable in terms of flavor, emulsification, fuming, and industrial productivity of fats and oils.

  The content of fatty acids having 4 or more carbon-carbon double bonds in the total fatty acids constituting the oil and fat composition of the present invention is 0 in terms of oxidation stability, workability during dough preparation, physiological effects, coloring, and the like. It is preferably -40%, more preferably 0 to 20%, particularly preferably 0 to 10%, especially more preferably 0 to 1%, most preferably substantially free.

  The preferred solid fat content (SFC) of the oil and fat composition of the present invention is preferably 0 to 10 at 35 ° C, 5 to 30 at 25 ° C, 10 to 35 at 15 ° C, and 15 to 40 at 5 ° C, Further, it is 1 to 5 at 35 ° C, 10 to 25 at 25 ° C, 15 to 30 at 15 ° C, preferably 12 to 30, preferably 20 to 35 at 5 ° C, preferably 12 to 35. It is preferable in terms of plasticity and extensibility.

  In addition, it is preferable to add a plant sterol component to the oil and fat composition of the present invention in terms of blood cholesterol lowering effect, reduction of saturated acid, and processing characteristics to butter cream and bakery products. Furthermore, in the present invention, since the plant sterol is easily dissolved in a high content of diacylglycerol, even if the plant sterol is crystallized, it becomes a fine crystal as compared with the crystal in triacylglycerol. There is an advantage that there is little influence on the solubility, sugar absorption, and mouth melting.

  In embodiments of the present invention, plant sterols include plant stanols, such as α-sitosterol, β-sitosterol, stigmasterol, 7-stigmasterol, campesterol, brassicasterol, isofucosterol, α-sitostanol. , Β-sitostanol, stigmasteranol, 7-stigmasteranol, campestanol, brassicastanol, isofukostanol, cycloartenol, cholesterol, avenasterol, and the like, and their fatty acid esters, ferulic acid esters, cinnamon Examples include ester bodies such as acid esters.

  Examples of plant sterol fatty acid esters include plant stanol fatty acid esters, such as α-sitosterol fatty acid esters, β-sitosterol fatty acid esters, stigmasterol fatty acid esters, 7-stigmasterol fatty acid esters, campesterol fatty acid esters, and brush casterol. Fatty acid ester, isofucosterol fatty acid ester, α-sitostanol fatty acid ester, β-sitostanol fatty acid ester, stigmasteranol fatty acid ester, 7-stigmasterol fatty acid ester, campestanol fatty acid ester, brush castanol fatty acid ester, isofucostanol Examples include fatty acid esters, cycloartenol fatty acid esters, cholesterol fatty acid esters, and avenasterol fatty acid esters. .

  In the embodiment of the present invention, among these plant sterols, brassicasterol, campesterol, stigmasterol, β-sitosterol, and fatty acid esters thereof are preferable in terms of industrial productivity and flavor of fats and oils. Among plant sterols, the total content of brassicasterol, campesterol, stigmasterol and β-sitosterol is preferably 90% or more in terms of plant sterol free form, more preferably 92 to 100%, particularly 94 to 99%. It is preferable in terms of flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects.

In the embodiment of the present invention, the content of brassicasterol in the plant sterol is preferably 0.5 to 15%, more preferably 0.7 to 11%, particularly 3 to 10% in terms of plant sterol free form. Is preferable in terms of flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects.
In the embodiment of the present invention, the content of campesterol in the plant sterol is preferably 10 to 40% in terms of a plant sterol free form, more preferably 20 to 35%, and particularly preferably 23 to 29%. It is preferable in terms of flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects.
In the embodiment of the present invention, the content of stigmasterol in the plant sterol is preferably 3 to 30%, more preferably 11 to 25%, particularly 17 to 24% in terms of plant sterol free form. , Flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects are preferable.
In the embodiment of the present invention, the content of β-sitosterol in the plant sterol is preferably 20 to 60%, more preferably 30 to 56%, particularly 42 to 51% in terms of plant sterol free form. , Flavor, industrial productivity of fats and oils, crystal precipitation, and physiological effects are preferable.
In the embodiment of the present invention, the content of cholesterol in the plant sterol is preferably 1% or less, more preferably 0.01 to 0.8%, particularly 0.1 to 0.7%, particularly 0.2 to 0.6% is preferable in terms of lowering blood cholesterol and industrial productivity of fats and oils.

  In the embodiment of the present invention, among the fatty acids constituting the plant sterol fatty acid ester, the content of unsaturated fatty acid is preferably 80% or more, more preferably 85 to 100%, particularly 86 to 98%, particularly 88 to 93. % Is preferable in terms of flavor, crystal precipitation, industrial productivity of fats and oils, oxidation stability, and physiological effects.

  In the embodiment of the present invention, the content of the plant sterols is preferably 0.05 to 20 parts by mass, more preferably 0.3 to 15 parts by mass, and further preferably 0. 5 to 10 parts by weight, particularly 1 to 5 parts by weight, particularly 1 to 4.7 parts by weight, most preferably 2 to 4.7 parts by weight, is effective in lowering blood cholesterol and adding to butter cream and bakery products. It is preferable from the viewpoint of compatibility of processing characteristics.

  In addition, the oil and fat composition of the present invention includes components contained in normal oil and fat compositions such as vitamin E (tocopherol), vitamin C or derivatives thereof (ascorbyl palmitate, ascorbate stearate), butylhydroxytoluene (BHT). An antioxidant such as butylhydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) may be blended.

  In the embodiment of the present invention, the content of the antioxidant is preferably 0.005 to 0.5 parts by mass with respect to 100 parts by mass of the fat and oil composition in terms of flavor, oxidation stability, coloring, and the like. Furthermore, it is preferable that it is 0.04-0.25 mass part, especially 0.08-0.2 mass part.

  In the embodiment of the present invention, α, β, γ, δ-tocopherol or a mixture thereof can be used as vitamin E. In particular, from the viewpoint of oxidation stability, δ-tocopherol is preferable. Commercial products of vitamin E include Emix D, Emix 80 (manufactured by Eisai Co., Ltd.), MDE-6000 (manufactured by Yatsushiro Co., Ltd.), E oil-400 (manufactured by Riken Vitamin Co., Ltd.), and the like. . In the present invention, the content of vitamin E is preferably from 0.01 to 0.5 parts by weight, more preferably from 0.02 to 0.3 parts by weight, particularly 0.05 from to 100 parts by weight of the fat composition. -0.2 mass part is preferable.

  In the oil and fat composition of the present invention, the content of vitamin C or a derivative thereof is preferably 0.004 to 0.1 parts by mass, more preferably 0.006 to 0.1 parts as ascorbic acid with respect to 100 parts by mass of the oil or fat composition. 08 parts by mass, particularly 0.008 to 0.06 parts by mass is preferable.

  In addition, when the oil and fat composition of the present invention is mixed with water or used in foods containing water and is stored for a long time or in a light place, L-ascorbic acid fatty acid ester as an antioxidant It is preferable to use vitamin E, preferably δ-tocopherol, from the viewpoint of preventing flavor deterioration and occurrence of off-flavors.

  In the oil and fat composition of the present invention, it is preferable to further add an organic carboxylic acid having 2 to 8 carbon atoms. The content of the organic carboxylic acid having 2 to 8 carbon atoms is preferably 0.001 to 0.01 parts by mass, more preferably 0.0012 to 0.007, particularly 0 with respect to 100 parts by mass of the oil and fat composition. From 0015 to 0.0045 parts by mass, and particularly from 0.0025 to 0.0034 parts by mass, it is preferable in terms of flavor, appearance, and oxidation stability.

  You may mix | blend an emulsifier with the oil-fat composition of this invention as needed. Usable emulsifiers include lecithin, enzymatically decomposed lecithin, glycerin monofatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin acetic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sorbitol fatty acid ester, polyoxyethylene Sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, etc., one or two selected from these The above can be used.

  The emulsifier preferably has an HLB value of 0 to 20, more preferably 1 to 16, and particularly preferably 7 to 15.

Since the oil and fat composition of the present invention has excellent functions such as miscibility and sugar absorption, it often does not require the addition of an emulsifier, and even if it is added, only a small amount is required. preferable.
The content of the emulsifier is 0.01 to 8 parts by weight, more preferably 0.02 to 5 parts by weight, particularly 0.05 to 2 parts by weight, particularly 0.07 to 1.5 parts by weight, based on 100 parts by weight of the oil and fat composition. Part is preferred in terms of emulsifying properties, demulsifying properties, miscibility, sugar absorption, flavor and foaming properties.
In particular, when the oil and fat composition of the present invention is used as a creaming type shortening or a water-in-oil emulsion, the lecithin is 0.02 to 0.2 parts by mass, and further 0 to 100 parts by mass of the oil and fat composition. It is preferable to add 0.05 to 0.15 parts by mass in terms of significantly improving the sugar absorption.

  In the oil and fat composition of the present invention, if necessary, coloring agents such as β-carotene and anato dye, flavors, seasonings and the like can be used.

  The oil and fat composition of the present invention can be used as a shortening, emulsion or dispersion. Shortenings, emulsions and dispersions using the oil and fat composition of the present invention are specifically cakes, breads, confectionery breads, pie, crackers, cookies, biscuits, waffles, scones, shoes, Danish, donuts, fried foods, fried foods It can be used for various foods such as side dishes.

The shortening can be produced by adding and mixing the above components to the oil and fat composition of the present invention as necessary, quenching and quenching according to a conventional method, and then tempering (20 to 30 ° C., 24 to 72 hours). it can. When manufacturing a shortening, it is preferable to disperse | distribute gas (gas) to an oil-fat composition. Examples of the gas include nitrogen and air, but nitrogen is preferable.
The gas content is preferably from 0.1 to 20 mL, more preferably from 1 to 18 mL, particularly from 4 to 15 mL, and especially from 7 to 13 mL, based on 100 g of the oil / fat composition, from the viewpoint of plasticity.

  The oil and fat composition of the present invention can be suitably used as a shortening. As shortening, it is used for frying shortening used for fried foods such as donuts, spray shortening used for crackers and snacks, cacao substitute shortening used for chocolate coating, general-purpose shortening used for a wide range of applications, icing and butter cream, etc. And creaming type shortening.

  The oil and fat composition of the present invention may be used for oil-in-water emulsions such as water-in-oil emulsions and water-in-oil dispersions, oil-in-water emulsions, and oil-in-water oil-in-water double emulsions. And is preferably used for water-in-oil emulsions. The mass ratio of the water phase to the oil phase is preferably 90/10 to 15/85, more preferably 85/15 to 30/70, and particularly preferably 80/20 to 50/50.

  In the embodiment of the present invention, the water-in-oil composition preferably contains a saccharide. Examples of sugars used include glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, and other monosaccharides, disaccharides, trisaccharides, tetrasaccharides, Examples include pentasaccharides, hexasaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various chickenpox.

  In the embodiment of the present invention, the content of saccharide in the water-in-oil composition is preferably 10 to 85%, more preferably 15 to 70%, and particularly preferably 20 to 50%. This is preferable. The saccharide content in the aqueous phase is preferably 35 to 100%, more preferably 45 to 85%, and particularly preferably 50 to 75% from the viewpoint of sweetness and storage stability.

  In the embodiment of the present invention, the water-in-oil composition includes the above-mentioned emulsifier, flavor, antioxidant, colorant, saccharide, egg protein, soy protein, milk protein, protein separated from these proteins, Various proteins such as (partial) degradation products of these proteins can be used. In addition, flavoring materials such as salt, phosphoric acid, citric acid, fruit juice, fruit and vegetables, flavorings such as spices and flavors, stabilizers such as thickening polysaccharides and starches, preservatives, water and the like can be used. .

  In the embodiment of the present invention, the water-in-oil composition can be produced by mixing an oil or fat composition with an aqueous phase and emulsifying or dispersing it. It is preferable to sterilize after emulsification or dispersion. Examples of the sterilization method include a batch type and a continuous type, but continuous sterilization using a scraping type heat exchanger or a plate type heat exchanger is preferable. Subsequent to sterilization, cooling plasticization is preferred. In order to perform rapid cooling, it is preferable to use a continuous closed tube cooler such as a botator or a combinator.

In the embodiment of the present invention, the water-in-oil composition is a roll-in type margarine for Danish pastries, a spread such as table margarine or tab margarine, a kneading type margarine for bread / confectionery, butter cream, filling cream, topping cream, etc. Can be used. In the case of filling cream and topping cream, the specific gravity (g / cm ³ ) is preferably 0.3 to 0.9, more preferably 0.5 to 0.85, and particularly 0.6 to 0.8. Is preferable in terms of texture, melting in the mouth, and smoothness.

Examples will be described below, but the scope of the present invention is not limited to the following examples.
Preparation of fat 1 (high fat containing diacylglycerol) 455 parts by weight of soybean oil fatty acid in which saturated fatty acids were reduced by wintering, 195 parts by weight of rapeseed oil fatty acid, and 107 parts by weight of glycerin, Lipozyme IM (manufactured by Novozymes) Was used for esterification at 0.07 hPa at 40 ° C. for 5 hours. The enzyme was then filtered off, molecularly distilled at 235 ° C., further decolorized and washed with water. Next, 7.5 parts by mass of a 10% aqueous citric acid solution was added to 150 parts by mass of the oil and fat, stirred at 60 ° C. for 20 minutes, and then dehydrated at 110 ° C. This was deodorized at 235 degreeC for 2 hours, and the fat 1 was prepared.
Table 1 shows the results of analysis by the following method.

Analysis method (i) Composition of glyceride Add 10 mg of sample and 0.5 mL of trimethylsilylating agent (“silylating agent TH”, Kanto Chemical Co., Ltd.) to a glass sample bottle, seal and heat at 70 ° C. for 15 minutes. did. This was subjected to gas chromatography (GLC) for glyceride composition analysis.
GLC conditions Device: Hewlett Packard 6890 type column; DB-1HT (manufactured by J & W Scientific) 7m
Column temperature; initial = 80 ° C., final = 340 ° C.
Temperature rising rate = 10 ° C./min, hold at 340 ° C. for 20 minutes Detector; FID, temperature = 350 ° C.
Injection part; split ratio = 50: 1, temperature = 320 ° C.
Sample injection volume: 1 μL
Carrier gas; helium, flow rate = 1.0 mL / min

(Ii) Constituent Fatty Acid Composition Fatty acid methyl ester was prepared according to “Preparation Method of Fatty Acid Methyl Ester (2.4.1.2-1996)” in “Standard Oil Analysis Test Method” edited by Japan Oil Chemistry Association. The obtained sample was subjected to GLC for constituent fatty acid composition analysis (American Oil Chem. Soc. Official Method: Ce1f-96, 2002).

Oil 2-5
Soybean extremely hardened fat (IV = 1.1) was designated as fat 2. Rapeseed extremely hardened fat (IV = 1.2) was designated as fat 3. Soybean salad oil was designated as fat 4. Rapeseed partially hardened fat (IV = 69) was designated as fat 5.
Plant Sterol “Phytosterol F” manufactured by Tama Biochemical Co., Ltd. was used as a plant sterol.

Example 1 Preparation of oil and fat composition (examples of the present invention (No. 1 to 6), comparative product (No. 7 to 13)) Oils and fats 1 to 5 and plant sterols were mixed in the ratio shown in Table 2 and heated. Dissolved. Subsequently, it was rapidly cooled and kneaded using a chiller (emulsification kneader, Tama Seiki Kogyo Co., Ltd.). After tempering this, it preserve | saved in the refrigerator (5 degreeC) and manufactured the oil-fat composition (Example (No.1-6 of this invention product, No.7-13)). Table 2 shows the analytical values.
Next, the following foaming tests, sugar absorption tests, heat resistance tests of creams, and application evaluations to bakery products were performed using the respective oil and fat compositions.

Example 2 Foamability test 300 g of each of the oil and fat compositions prepared in Example 1 (examples of the present invention (No. 1 to 6) and comparative products (No. 7 to 13)) were Hobart mixers (N-50 type). , Manufactured by Hobart Co., Ltd.) at a medium speed for 20 minutes to cause foaming. The volume per 1 g of the oil and fat composition after foaming (specific volume: ml / g) was measured to evaluate the foamability. The results are shown in Table 2.
It was found that the example of the product of the present invention was superior in foaming properties as compared with the comparative product.

Example 3 Sugar-absorbing test While stirring 100 g of the foamed oil and fat composition prepared in Example 2 with a Hobart mixer, syrup (trade name: MC-45, Nippon Food Processing Co., Ltd., Brix. 70) ) Was added in 50 g portions. The amount of syrup added immediately before the oil composition and syrup were separated was measured. From this measured value, the syrup addition amount (g) per 1 g of the fat and oil composition was determined, and the sugar absorption was evaluated. The results are shown in Table 2.
The example of the product of the present invention was shown to be superior in sugar absorption than the comparative product.

Example 4 Heat Resistance Test of Cream 100 g of the foamed oil and fat composition prepared in Example 2 was added to the syrup until just before separation while stirring with a Hobart mixer to prepare a butter cream. The obtained butter cream was filled in a cup, allowed to stand at 25 ° C. for 24 hours, and the heat resistance was evaluated by visually observing the appearance according to the following criteria. The results are shown in Table 2.

Heat resistance A: No oil off, good B: Some oil off on the surface, somewhat bad C: Oil completely separated, bad The example of the product of the present invention has better heat resistance than the comparative product It became clear.

Example 5 Application evaluation to bakery products Oil composition manufactured in Example 1 (examples of the present invention product (No. 1, 2, 5, 6) and comparative products (No. 7 to 9, 12, 13) ) Was used to prepare a short bread dough with the composition shown in Table 3, placed in a mold and baked in an oven (160 ° C., 45 minutes). After firing, the mold was removed from the mold to produce a shortbread.
Workability at the time of dough preparation (miscibility with other raw material components, ease of kneading of dough), mold release after mold release (release property), and flavor texture of short bread were evaluated according to the following criteria. The results are shown in Table 4.

Workability at the time of dough preparation A: Easy to mix with other raw material components, soft and easy to knead the dough, good B: Slightly difficult to mix with other raw material components, slightly hard dough, slightly bad C: Other It is difficult to mix with raw material components, the dough is hard and takes a long time to knead uniformly, and the mold is removed after firing. A: Easily separated without adhesion to the mold, good B: Part of the mold adheres to the mold, Slightly bad C: The whole adheres to the mold, and vibration is necessary when peeling off. Flavor texture A: There is a crisp feel and the mouth melts well, B: Slightly puffy, slightly bad C: The papsy is strong and the mouth melts poorly, Bad

The product of the present invention has superior processing characteristics (workability during preparation of dough, mold release after baking, flavor texture) than the comparative product, and was found to be suitable for bakery products. In addition, by adding plant sterols, it was found that even if the content of trisaturated triacylglycerol was reduced, the physical properties as shortening such as foaming, sugar absorption and heat resistance were maintained. The effect of health function by reducing saturated fatty acid can be expected together with the absorption suppressing effect.
Thus, the oil and fat composition as an example of the present invention has excellent processing characteristics, foamability, sugar absorption, heat resistance, shape retention, plasticity, and other specific melting properties in a well-balanced manner.

Claims (8)

During oil, diacylglycerol 60-80 wt%, and contains 20 to 40 wt% of triacylglycerol,
90% by mass or more of the fatty acid constituting the diacylglycerol is an unsaturated fatty acid, and among the fatty acids constituting the fatty acid, the content of oleic acid is 30 to 45% by mass, and the content of linoleic acid is 35 to 35%. 50% by weight,
Among the triacylglycerols, trisaturated triacylglycerols whose constituent fatty acids are all saturated fatty acids are 45 to 75% by mass, and triunsaturated triacylglycerols whose constituent fatty acids are all unsaturated fatty acids are 10 to 50% by mass. And the fats and oils composition whose trans-type unsaturated fatty acid content is 5 mass% or less among all the fatty acids which comprise fats and oils. Among the triacylglycerols, trisaturated triacylglycerols whose constituent fatty acids are all saturated fatty acids are 45 to 65% by mass, and triunsaturated triacylglycerols whose constituent fatty acids are all unsaturated fatty acids are 30 to 50% by mass. And the content of trans-unsaturated fatty acids is 5% by mass or less of the total fatty acids constituting the fats and oils. Of the triacylglycerols,
Tri-saturated triacylglycerol whose constituent fatty acids are all saturated fatty acids is derived from fats and oils including those selected from soybean hardened oils and fats, rapeseed extremely hardened oils and fats, and palm extremely hardened oils and fats,
The oil or fat composition according to claim 1 or 2, wherein the triunsaturated triacylglycerol, whose constituent fatty acids are all unsaturated fatty acids, comprises oleic acid, linoleic acid, and linolenic acid. The fat and oil composition according to any one of claims 1 to 3, wherein 25 to 55 mass% of the fatty acid constituting the triacylglycerol is an unsaturated fatty acid. The oil-and-fat composition according to any one of claims 1 to 4, wherein the triacylglycerol comprises a mixture of a vegetable oil extremely hardened oil and rapeseed oil or soybean oil. Furthermore, the oil-fat composition of any one of Claims 1-5 containing a plant sterol. Claim 1-6 shortenings comprising any one of claims fat composition per 100g 0.1~20mL gas. A water-in-oil composition using the oil or fat composition according to any one of claims 1 to 6 as an oil phase.