JP5960940B1 - High oil filling material - Google Patents
High oil filling material Download PDFInfo
- Publication number
- JP5960940B1 JP5960940B1 JP2016524614A JP2016524614A JP5960940B1 JP 5960940 B1 JP5960940 B1 JP 5960940B1 JP 2016524614 A JP2016524614 A JP 2016524614A JP 2016524614 A JP2016524614 A JP 2016524614A JP 5960940 B1 JP5960940 B1 JP 5960940B1
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- JP
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- Prior art keywords
- oil
- mass
- chain fatty
- fatty acid
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000463 material Substances 0.000 title description 9
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- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
本発明で解決すべき課題は、高い油脂含有量及び高い糖類含有量を有し、及び良好な日持ちを有するにも係らず、良好な口どけを有し、油性感が少なく、及び焼成等の加熱調理に適した耐熱保形性を有する、水中油型乳化物を提供することにある。本発明は、澱粉を0.3〜8質量%、澱粉を除く糖類を25〜45質量%、水を5〜25質量%、及び中鎖脂肪酸含有トリアシルグリセロールを含有する油脂を25〜55質量%含み、かつ前記油脂に含まれる中鎖脂肪酸含有トリアシルグリセロールの含有量が30質量%以上である、水中油型乳化物である。The problem to be solved by the present invention is that it has a high fat content and a high saccharide content, and has a good mouthfeel, has a good mouthfeel, has a low oily feeling, and has a good lipstick, etc. An object of the present invention is to provide an oil-in-water emulsion having heat-resistant shape retention suitable for cooking. In the present invention, starch is 0.3 to 8% by mass, sugars other than starch are 25 to 45% by mass, water is 5 to 25% by mass, and oil containing fat containing medium chain fatty acid-containing triacylglycerol is 25 to 55% by mass. %, And the content of the medium-chain fatty acid-containing triacylglycerol contained in the oil and fat is 30% by mass or more.
Description
本発明は、良好な口どけ及び耐熱保形性を有する高油分フィリング材に関する。 The present invention relates to a high oil content filling material having good mouth-feel and heat-resistant shape retention.
菓子、パン等に包餡されるフィリングには、フラワーペーストがよく使用される。フラワーペーストは、澱粉に水、糖類、油脂等を加えて炊き上げた水中油型のペーストである。この水中油型のペーストに、卵を加えたカスタードペースト、チョコレートを加えたチョコレート風味のペースト等、フラワーペーストのバリエーションも豊富である。 Flour pastes are often used for fillings wrapped in confectionery, bread and the like. The flower paste is an oil-in-water paste prepared by adding water, sugars, fats and the like to starch. A variety of flower pastes such as a custard paste with eggs added to this oil-in-water paste and a chocolate-flavored paste with chocolate added are also abundant.
しかし、一般的にフラワーペーストは、油脂を10%程度、水を50%程度含有する。そのため、保存性が悪い。保存料が添加されたフラワーペーストでも、1〜2週間以内に消費される必要がある。また、フラワーペーストを包餡したパン生地や菓子生地を焼成等の高温加熱調理する場合、耐熱保形性がないと、加熱調理中に型崩れ、生地への滲み込み、及び生地からの流出などの問題がある。 However, flour paste generally contains about 10% oil and fat and about 50% water. Therefore, storage stability is bad. Even flour pastes with preservatives need to be consumed within 1-2 weeks. In addition, when baking dough or confectionery dough encased in flower paste is cooked at high temperature, such as baking, if it does not have heat-resistant shape retention, it will lose shape during heat cooking, seep into the dough, and flow out of the dough. There's a problem.
フラワーペースト中の油脂や糖類の配合量を増やすと、日持ちは良くなる。しかし、油性感が強くなる。また、耐熱保形性を得るために澱粉の糊化を強めると、澱粉に由来する糊的な食感が残り、口どけが悪くなる。 Increasing the amount of fats and sugars in the flower paste increases the shelf life. However, the oily feeling becomes stronger. Moreover, if the gelatinization of starch is strengthened in order to obtain heat-resistant shape retention, a pasty texture derived from starch remains and the mouthfeel becomes poor.
上記課題を解決するために、澱粉を増量せずに、耐熱保形性を有する卵白やホエー蛋白等の蛋白質を添加する方法が提案されている(例えば、特開2008−253160号公報)。しかし、蛋白質の増量による耐熱保形性の付与により、フラワーペーストの食感は、もそついたり、ザラついたりする傾向にある。そのため、未だ十分に上記課題を解決することはできない。 In order to solve the above-mentioned problems, a method of adding a protein such as egg white or whey protein having heat-resistant shape retention without increasing the starch has been proposed (for example, JP 2008-253160 A). However, the texture of the flour paste tends to become hot or rough due to the provision of heat-resistant shape retention by increasing the amount of protein. Therefore, the above problem cannot be solved sufficiently.
解決すべき課題は、高い油脂含有量及び高い糖類含有量を有し、及び良好な日持ちを有するにも係らず、良好な口どけを有し、油性感が少なく、及び焼成等の加熱調理に適した耐熱保形性を有する、水中油型乳化物を提供することにある。 The problems to be solved are high fat content and high sugar content, and despite having good shelf life, it has a good mouthfeel, less oily feeling, and for cooking such as baking The object is to provide an oil-in-water emulsion having suitable heat-resistant shape retention.
本発明者らは、上記課題を解決するために鋭意検討を行った。その結果、澱粉を含有し、及び、高い油脂含有量及び高い糖類含有量を有する水中油型乳化物に、中鎖脂肪酸含有トリアシルグリセロールを特定含有量含む油脂を使用することにより、上記課題が解決できることが見出された。これにより、本発明が完成するに至った。 The present inventors have intensively studied to solve the above problems. As a result, the above-mentioned problem is caused by using oil containing a specific content of medium chain fatty acid-containing triacylglycerol in an oil-in-water emulsion containing starch and having a high oil content and a high sugar content. It has been found that it can be solved. As a result, the present invention has been completed.
すなわち、本発明は以下を提供する。
(1)澱粉を0.3〜8質量%、澱粉を除く糖類を25〜45質量%、水を5〜25質量%、及び中鎖脂肪酸含有トリアシルグリセロールを含有する油脂を25〜55質量%含み、かつ前記油脂に含まれる中鎖脂肪酸含有トリアシルグリセロールの含有量が30質量%以上である、水中油型乳化物。
(2)前記中鎖脂肪酸含有トリアシルグリセロールの構成中鎖脂肪酸全量のうち、カプリン酸の含有量が20質量%以上である、(1)の水中油型乳化物。
(3)前記中鎖脂肪酸含有トリアシルグリセロール全量のうち、中鎖脂肪酸トリアシルグリセロールの含有量が50質量%以上である、(1)または(2)の水中油型乳化物。
(4)前記油脂に含まれるトリカプリンの含有量が0.5〜35質量%である、(1)〜(3)の何れか1項の水中油型乳化物。
(5)(1)〜(4)の何れか1項の水中油型乳化物を使用した食品。That is, the present invention provides the following.
(1) 0.3-8 mass% starch, 25-45 mass% saccharide excluding starch, 5-25 mass% water, and 25-55 mass% fat containing medium chain fatty acid-containing triacylglycerol An oil-in-water emulsion containing a medium-chain fatty acid-containing triacylglycerol contained in the oil and fat in an amount of 30% by mass or more.
(2) The oil-in-water emulsion according to (1), wherein the content of capric acid is 20% by mass or more of the total amount of medium chain fatty acids of the medium chain fatty acid-containing triacylglycerol.
(3) The oil-in-water emulsion according to (1) or (2), wherein the content of the medium chain fatty acid triacylglycerol is 50% by mass or more of the total amount of the medium chain fatty acid-containing triacylglycerol.
(4) The oil-in-water emulsion according to any one of (1) to (3), wherein the content of tricaprin contained in the fat is 0.5 to 35% by mass.
(5) A food using the oil-in-water emulsion according to any one of (1) to (4).
本発明によれば、高い油脂含有量及び高い糖類含有量を有し、良好な日持ちを有するにも係らず、良好な口どけを有し、油性感が少ない、水中油型乳化物を提供できる。また、焼成等の加熱調理に適した耐熱保形性を有し、かつ、良好な焼き目を有する水中油型乳化物を提供できる。該水中油型乳化物は、高油分のフィリング材として菓子類及びパン類の製造に好適に使用できる。 According to the present invention, it is possible to provide an oil-in-water emulsion having a high fat content and a high saccharide content and having a good mouthfeel and a low oily feeling despite having a good shelf life. . In addition, it is possible to provide an oil-in-water emulsion having heat-resistant shape retention suitable for cooking such as baking and having a good roast. The oil-in-water emulsion can be suitably used for the production of confectionery and bread as a high oil filling material.
以下、本発明について詳細に説明する。
本発明の水中油型乳化物は、油脂を25〜55質量%、澱粉を0.3〜8質量%、澱粉を除く糖類を25〜45質量%及び水を5〜25質量%含む。油脂、澱粉、澱粉を除く糖類及び水の含有量が前記範囲内であると、良好な日持ちを有し、焼成等の加熱調理に適した耐熱保形性を有する水中油型乳化物が得られる。Hereinafter, the present invention will be described in detail.
The oil-in-water emulsion of the present invention contains 25 to 55% by mass of fats and oils, 0.3 to 8% by mass of starch, 25 to 45% by mass of sugar excluding starch, and 5 to 25% by mass of water. When the content of oils and fats, starch, sugars excluding starch and water are within the above ranges, an oil-in-water emulsion having good shelf life and heat-resistant shape retention suitable for cooking such as baking can be obtained. .
本発明の水中油型乳化物に含まれる油脂は、中鎖脂肪酸含有トリアシルグリセロールの含有量が30質量%以上である。本発明における中鎖脂肪酸は、好ましくは炭素数6〜12を有する飽和の直鎖脂肪酸である。より具体的には、好ましくはn−ヘキサン酸(カプロン酸)、n−オクタン酸(カプリル酸)、n−デカン酸(カプリン酸)、n−ドデカン酸(ラウリン酸)であり、より好ましくはn−ヘキサン酸(カプロン酸)、n−オクタン酸(カプリル酸)、n−デカン酸(カプリン酸)であり、さらに好ましくはn−オクタン酸(カプリル酸)、n−デカン酸(カプリン酸)である。 The oil and fat contained in the oil-in-water emulsion of the present invention has a medium-chain fatty acid-containing triacylglycerol content of 30% by mass or more. The medium chain fatty acid in the present invention is preferably a saturated linear fatty acid having 6 to 12 carbon atoms. More specifically, n-hexanoic acid (caproic acid), n-octanoic acid (caprylic acid), n-decanoic acid (capric acid), and n-dodecanoic acid (lauric acid) are preferable, and n is more preferable. -Hexanoic acid (caproic acid), n-octanoic acid (caprylic acid), n-decanoic acid (capric acid), more preferably n-octanoic acid (caprylic acid), n-decanoic acid (capric acid) .
本発明における上記中鎖脂肪酸含有トリアシルグリセロール(以下、MTGとも表す)の構成脂肪酸は、一部もしくは全部が上記中鎖脂肪酸である。全構成脂肪酸が中鎖脂肪酸であるトリアシルグリセロールは、中鎖脂肪酸トリアシルグリセロール(以下、MCTとも表す)であり、MTGに含まれる。 A part or all of the constituent fatty acids of the medium chain fatty acid-containing triacylglycerol (hereinafter also referred to as MTG) in the present invention is the medium chain fatty acid. Triacylglycerol whose medium constituent fatty acid is a medium chain fatty acid is a medium chain fatty acid triacylglycerol (hereinafter also referred to as MCT) and is included in MTG.
本発明において、全中鎖脂肪酸含有トリアシルグリセロール(MTG)の構成脂肪酸に含まれる中鎖脂肪酸のうちカプリン酸の含有量は、好ましくは20質量%以上であり、より好ましく25〜80質量%であり、さらに好ましくは28〜68質量%である。また、全MTGの構成脂肪酸に含まれる中鎖脂肪酸のうちカプロン酸の含有量は、好ましくは30質量%以下であり、より好ましくは20質量%以下であり、さらに好ましくは0〜10質量%である。全MTGの構成脂肪酸に含まれる中鎖脂肪酸のうちカプリン酸含有量及びカプロン酸含有量が上記範囲内であると、より良好な風味と口どけを有する水中油型乳化物が得られる。 In the present invention, the content of capric acid among the medium chain fatty acids contained in the constituent fatty acids of the total medium chain fatty acid-containing triacylglycerol (MTG) is preferably 20% by mass or more, more preferably 25 to 80% by mass. Yes, more preferably 28 to 68% by mass. Moreover, the content of caproic acid among the medium chain fatty acids contained in the constituent fatty acids of all MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 0 to 10% by mass. is there. When the capric acid content and the caproic acid content are within the above range among the medium chain fatty acids contained in the constituent fatty acids of all MTG, an oil-in-water emulsion having a better flavor and mouthfeel is obtained.
本発明における中鎖脂肪酸含有トリアシルグリセロールに含まれる中鎖脂肪酸以外の脂肪酸は、好ましくは長鎖脂肪酸である。長鎖脂肪酸とは炭素数14以上の脂肪酸である。また、前記長鎖脂肪酸は、好ましくは炭素数14〜22の飽和及び不飽和脂肪酸である。例えばミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、オレイン酸、リノール酸、リノレン酸等が挙げられる。 The fatty acid other than the medium chain fatty acid contained in the medium chain fatty acid-containing triacylglycerol in the present invention is preferably a long chain fatty acid. A long chain fatty acid is a fatty acid having 14 or more carbon atoms. The long chain fatty acid is preferably a saturated or unsaturated fatty acid having 14 to 22 carbon atoms. Examples include myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid and the like.
本発明における中鎖脂肪酸含有トリアシルグリセロールが長鎖脂肪酸を含む場合(以下MLCTとも表す)、そのトリアシルグリセロールは、MLL、LML、LLM、MML、MLM、LMMの構造を有する。ここで、Mは中鎖脂肪酸を意味し、Lは長鎖脂肪酸を意味する。また、中鎖脂肪酸トリアシルグリセロールの構造は、MMMである。中鎖脂肪酸含有トリアシルグリセロールの分析及び計算方法は、当技術分野に周知の方法を用いることができる。詳しくは、R.J.VANDER WALの総説(Jarnal of American Oil Chemists' Society 40, 242−247 (1963))等を参照できる。 When the medium-chain fatty acid-containing triacylglycerol in the present invention contains a long-chain fatty acid (hereinafter also referred to as MLCT), the triacylglycerol has a structure of MLL, LML, LLM, MML, MLM, LMM. Here, M means a medium chain fatty acid and L means a long chain fatty acid. The structure of the medium chain fatty acid triacylglycerol is MMM. Methods known in the art can be used for analysis and calculation of medium chain fatty acid-containing triacylglycerols. For details, see R.A. J. et al. A review of VANDER WAL (Jarnal of American Oil Chemist's Society 40, 242-247 (1963)) can be referred to.
本発明における中鎖脂肪酸含有トリアシルグリセロールは、油脂加工の分野において通常行われるエステル交換及び/又はエステル化により得られる。例えば、中鎖脂肪酸トリアシルグリセロール(MCT)の場合、常法に従って、以下の操作により行うことができる。すなわち、中鎖脂肪酸とグリセロールとを、触媒添加の下、好ましくは触媒無添加の下で、また、好ましくは減圧下で、120〜180℃に加熱し、脱水縮合させることにより製造できる。反応後必要に応じて、触媒の除去、通常の食用油脂の精製工程で行われる脱色、脱臭処理を適用できる。 The medium chain fatty acid-containing triacylglycerol in the present invention can be obtained by transesterification and / or esterification which is usually performed in the field of fat processing. For example, in the case of medium chain fatty acid triacylglycerol (MCT), it can be carried out by the following procedure according to a conventional method. That is, it can be produced by heating a medium chain fatty acid and glycerol to 120 to 180 ° C. under dehydration condensation, with addition of a catalyst, preferably without addition of a catalyst, and preferably under reduced pressure. If necessary after the reaction, the removal of the catalyst, and the decolorization and deodorization treatment performed in the usual purification process of edible fats and oils can be applied.
本発明における中鎖脂肪酸含有トリアシルグリセロールが長鎖脂肪酸を含む場合、例えば、以下の操作により得ることができる。すなわち、MCTを、炭素数16以上の構成脂肪酸を90質量%以上有する菜種油、パーム油等の油脂と混合する。混合の質量比は、好ましくは10:90〜90:10、より好ましくは20:80〜80:20である。混合油脂をエステル交換する。エステル交換の方法は、特に制限はない。化学的エステル交換、酵素的エステル交換のどちらの方法を用いてもよい。なお、化学的エステル交換は、触媒としてナトリウムメチラート等の化学触媒を用いて行われる。化学的エステル交換の反応は位置選択性の低い非選択的エステル交換となる。
なお、天然油脂には、例えば、ヤシ油やパーム核油等のようにMTGを含有する油脂もある。それら及びそれらを混合、硬化、分別、エステル交換処理等から選ばれる一種もしくは二種以上の加工が適用されることにより得られた油脂も、本発明のMTGの全部乃至一部として利用できる。When the medium-chain fatty acid-containing triacylglycerol in the present invention contains a long-chain fatty acid, it can be obtained, for example, by the following operation. That is, MCT is mixed with fats and oils such as rapeseed oil and palm oil having 90% by mass or more of constituent fatty acids having 16 or more carbon atoms. The mass ratio of mixing is preferably 10:90 to 90:10, more preferably 20:80 to 80:20. The mixed fat is transesterified. The method of transesterification is not particularly limited. Either chemical transesterification or enzymatic transesterification may be used. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst. The reaction of chemical transesterification becomes non-selective transesterification with low regioselectivity.
Note that natural fats and oils include fats and oils containing MTG such as coconut oil and palm kernel oil. Oils and fats obtained by applying one or two or more kinds of processes selected from them, mixing, curing, fractionation, transesterification, etc. can also be used as all or part of the MTG of the present invention.
化学的エステル交換は、例えば、常法に従って実施できる。すなわち、十分に乾燥させた原料油脂に、当該原料油脂に対して0.1〜1質量%の触媒を添加する。その後、減圧下、80〜120℃で0.5〜1時間攪拌しながらエステル交換反応を行う。エステル交換反応終了後は、水洗にて触媒を洗い流した後、通常の食用油脂の精製工程で行われる脱色、脱臭処理を適用できる。 Chemical transesterification can be performed, for example, according to a conventional method. That is, 0.1 to 1% by mass of the catalyst is added to the sufficiently dried raw material fat and oil with respect to the raw material fat and oil. Thereafter, the transesterification reaction is carried out under stirring at 80 to 120 ° C. for 0.5 to 1 hour. After completion of the transesterification reaction, after the catalyst is washed away with water, decolorization and deodorization treatment performed in a normal edible oil / fat refining process can be applied.
酵素的エステル交換は、触媒としてリパーゼ製剤を用いて行われる。リパーゼ製剤の選択により、1,3位選択性のあるエステル交換が可能である。酵素的エステル交換は、例えば、常法に従って実施できる。すなわち、原料油脂に対して0.01〜5質量%のリパーゼ製剤を添加する。その後、30〜70℃で、1〜40時間攪拌しながらエステル交換反応を行う。エステル交換反応終了後は、ろ過によりリパーゼ製剤を除去する。その後、通常の食用油脂の精製工程で行われる脱色、脱臭処理を適用できる。 Enzymatic transesterification is performed using a lipase formulation as a catalyst. Transesterification with 1,3-position selectivity is possible by selecting a lipase preparation. Enzymatic transesterification can be performed, for example, according to a conventional method. That is, a 0.01-5 mass% lipase formulation is added with respect to raw material fats and oils. Then, transesterification is performed at 30 to 70 ° C. with stirring for 1 to 40 hours. After completion of the transesterification reaction, the lipase preparation is removed by filtration. Thereafter, decolorization and deodorization treatment performed in a normal edible fat / oil purification process can be applied.
本発明の水中油型乳化物に含まれる油脂に占める、上記中鎖脂肪酸含有トリアシルグリセロール(MTG)の含有量は、好ましくは50質量%以上であり、より好ましくは70〜100質量%である。また、本発明の水中油型乳化物に含まれる油脂に占める、MCTの一種であるトリカプリンの含有量は、好ましくは0.5〜35質量%であり、より好ましくは9〜31質量%である。また、本発明における中鎖脂肪酸含有トリアシルグリセロール(MTG)に含まれるMCT含有量は、好ましくは50質量%以上であり、より好ましくは60〜100質量%である。本発明の水中油型乳化物に含まれる油脂に占める中鎖脂肪酸含有トリアシルグリセロールの含有量及び構成が上記範囲内であると、より良好な風味と口どけを有する水中油型乳化物が得られる。 The content of the medium chain fatty acid-containing triacylglycerol (MTG) in the oil and fat contained in the oil-in-water emulsion of the present invention is preferably 50% by mass or more, more preferably 70 to 100% by mass. . Moreover, the content of tricaprin, which is a kind of MCT, in the oil and fat contained in the oil-in-water emulsion of the present invention is preferably 0.5 to 35% by mass, more preferably 9 to 31% by mass. . In addition, the MCT content contained in the medium chain fatty acid-containing triacylglycerol (MTG) in the present invention is preferably 50% by mass or more, and more preferably 60 to 100% by mass. When the content and configuration of the medium-chain fatty acid-containing triacylglycerol in the oil / fat contained in the oil-in-water emulsion of the present invention is within the above range, an oil-in-water emulsion having a better flavor and mouthfeel is obtained. It is done.
本発明の水中油型乳化物に使用される油脂は、油脂中の中鎖脂肪酸含有トリアシルグリセロールの含有量が30質量%以上であれば、本発明の特徴を損なわない限り、通常食用の油脂を使用できる。例えば、パーム油、カカオ脂、サル脂、シア脂、ヤシ油、パーム核油、大豆油、菜種油、コーン油、綿実油、サフラワー油、ヒマワリ油、米油、ゴマ油、オリーブ油、グレープシード油、落花生油、亜麻仁油、乳脂、ラード、牛脂、及び魚油等の動植物油脂。あるいは、これら動植物油脂の分別油、水素添加油、エステル交換油、及びこれらの二種以上の混合物が挙げられる。また、本発明の水中油型乳化物に含まれる油脂の含有量は、好ましくは25〜50質量%であり、より好ましくは28〜50質量%であり、さらに好ましくは31〜47質量%である。また、本発明の水中油型乳化物のトランス脂肪酸含有量は好ましくは5質量%未満であり、より好ましくは3質量%未満であり、最も好ましくは1質量%未満である。 The fats and oils used in the oil-in-water emulsion of the present invention are usually edible fats and oils as long as the content of the medium chain fatty acid-containing triacylglycerol in the fats and oils is 30% by mass or more, as long as the characteristics of the present invention are not impaired. Can be used. For example, palm oil, cacao butter, monkey butter, shea butter, palm oil, palm kernel oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut Animal and vegetable oils and fats such as oil, linseed oil, milk fat, lard, beef tallow and fish oil. Or the fractionation oil of these animal and vegetable fats and oils, hydrogenated oil, transesterification oil, and these 2 or more types of mixtures are mentioned. Moreover, the content of fats and oils contained in the oil-in-water emulsion of the present invention is preferably 25 to 50% by mass, more preferably 28 to 50% by mass, and further preferably 31 to 47% by mass. . Moreover, the trans fatty acid content of the oil-in-water emulsion of the present invention is preferably less than 5% by mass, more preferably less than 3% by mass, and most preferably less than 1% by mass.
本発明の水中油型乳化物には、澱粉が使用される。本発明の水中油型乳化物に使用される澱粉は、例えば、馬鈴薯、甘藷、片栗、サゴ、タピオカ、コーン、米、小麦、豆等から得られる澱粉、あるいはそれらの加工澱粉等が挙げられる。特に、好ましくはα化澱粉が含まれる。α化澱粉であるリン酸架橋澱粉やオクテニルコハク酸澱粉ナトリウムを使用すると、澱粉の使用量を減らしても離水を防止でき、糊的な食感を低減できる。また、酢酸澱粉を使用すると、油脂含有量が高いにも係らず、フィリング材として使用する場合の充填適性が向上する。 Starch is used in the oil-in-water emulsion of the present invention. Examples of the starch used in the oil-in-water emulsion of the present invention include starch obtained from potato, sweet potato, potato, sago, tapioca, corn, rice, wheat, beans, etc., or modified starches thereof. In particular, pregelatinized starch is preferably included. When phosphate-crosslinked starch or sodium octenyl succinate, which is pregelatinized starch, is used, water separation can be prevented even if the amount of starch used is reduced, and the pasty texture can be reduced. In addition, when starch acetate is used, the suitability for filling as a filling material is improved despite the high fat content.
本発明の水中油型乳化物に使用される澱粉の含有量は、好ましくは0.5〜6質量%であり、より好ましくは0.5〜5質量%である。また、α化澱粉を使用する場合の使用量は、好ましくは0.3〜2.5質量%であり、より好ましくは0.3〜2.2質量%であり、最も好ましくは0.5〜2.0質量%である。特に、α化澱粉としては、好ましくはリン酸架橋澱粉とオクテニルコハク酸澱粉ナトリウムとを用いる。また酢酸澱粉を使用する場合の使用量は、好ましくは1〜5質量%であり、より好ましくは2〜4質量%である。 The starch content used in the oil-in-water emulsion of the present invention is preferably 0.5 to 6% by mass, more preferably 0.5 to 5% by mass. Moreover, the usage-amount in the case of using pregelatinized starch becomes like this. Preferably it is 0.3-2.5 mass%, More preferably, it is 0.3-2.2 mass%, Most preferably, it is 0.5- 2.0% by mass. In particular, as the pregelatinized starch, phosphoric acid crosslinked starch and sodium octenyl succinate starch are preferably used. Moreover, the usage-amount in the case of using acetic acid starch becomes like this. Preferably it is 1-5 mass%, More preferably, it is 2-4 mass%.
本発明の水中油型乳化物に使用される澱粉を除く糖類は、例えば、ブドウ糖、マルトース、蔗糖、ラクトース、トレハロース、マルトトリオース、テトラオース、ソルビトール、キシリトール、エリスリトール、マルチトール等の単糖類、二糖類、オリゴ糖類、澱粉加水分解物及びこれらを還元した糖アルコール、それらの混合物、各種液糖が挙げられる。上記のうち、好ましい糖類は、甘さの点からBrix60〜80の液糖である。特に、液糖は、好ましくは糖アルコールを含む。また、澱粉を除く糖類中の糖アルコールの含有量が50〜100質量%であると、加熱調理時の焦げ付きを防止できる。液糖のBrixは、好ましくは65〜75であり、さらに好ましくは70〜75である。また、本発明の水中油型乳化物に含まれる澱粉を除く糖類の含有量は、好ましくは28〜42質量%であり、より好ましくは30〜40質量%である。なお、液糖等の糖類水溶液を使用する場合、糖類の含有量は水分を除いた固形分として扱う。 Examples of sugars other than starch used in the oil-in-water emulsion of the present invention include monosaccharides such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, two Examples include sugars, oligosaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various liquid sugars. Among the above, preferred sugars are liquid sugars of Brix 60 to 80 in terms of sweetness. In particular, the liquid sugar preferably comprises a sugar alcohol. Moreover, the burning at the time of heat cooking can be prevented as content of the sugar alcohol in sugars except a starch is 50-100 mass%. The Brix of the liquid sugar is preferably 65 to 75, and more preferably 70 to 75. Moreover, content of the saccharide | sugar except the starch contained in the oil-in-water emulsion of this invention becomes like this. Preferably it is 28-42 mass%, More preferably, it is 30-40 mass%. When an aqueous saccharide solution such as liquid sugar is used, the saccharide content is treated as a solid content excluding moisture.
本発明の水中油型乳化物に使用される水は、好ましくは、水、液糖等の糖類水溶液の形で供給される。本発明の水中油型乳化物に含まれる水の含有量は、好ましくは8〜22質量%であり、より好ましくは11〜19質量%である。 The water used in the oil-in-water emulsion of the present invention is preferably supplied in the form of an aqueous saccharide solution such as water or liquid sugar. Content of the water contained in the oil-in-water emulsion of this invention becomes like this. Preferably it is 8-22 mass%, More preferably, it is 11-19 mass%.
本発明の水中油型乳化物は、本発明の効果を損なわない程度に、水中油型乳化物の製造に通常使用されるその他の副素材を使用してもよい。例えば、ペクチン、カラギーナン、キサンタンガム、グアーガム、アラビアガム、CMC、ローカストビーンガム及びジェランガム等の増粘多糖類、全脂粉乳、バターミルク、脱脂粉乳、全脂加糖練乳、生クリーム、カゼインナトリウム及び乳ホエー等の乳製品、大豆タンパク、大豆タンパク分解物、大豆ホエー濃縮物、乾燥卵白、加糖卵黄、小麦グルテン及び小麦グルテン分解物等の蛋白関連製品、モノグリセリド、有機酸モノグリセリド、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、酵素分解レシチン、プロピレングリコール脂肪酸エステル及びポリソルベート等の乳化剤、フレーバー、着色料、酸化防止剤等を使用できる。 The oil-in-water emulsion of the present invention may use other auxiliary materials that are usually used in the production of oil-in-water emulsions to the extent that the effects of the present invention are not impaired. For example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum and gellan gum, whole milk powder, butter milk, skim milk powder, whole fat condensed milk, fresh cream, sodium caseinate and milk whey Dairy products such as soy protein, soy protein decomposed product, soy whey concentrate, dried egg white, sweetened egg yolk, wheat gluten and wheat gluten decomposed product, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin Emulsifiers such as fatty acid esters, lecithins, enzymatically decomposed lecithins, propylene glycol fatty acid esters and polysorbates, flavors, colorants, antioxidants and the like can be used.
本発明の水中油型乳化物は、高油分ではあるが、通常のフラワーペーストと同様の方法により製造できる。特に、好ましくは製造工程において減圧による脱泡処理を行なう。例えば、本発明の水中油型乳化物は、以下の操作により製造することができる。澱粉及び澱粉を除く糖類を分散及び/又は溶解させた水相に、油脂(油相)を加える。前記混合物をホモミキサーを用いて水中油型に乳化する(乳化工程)。その後、さらに必要に応じて練乳や加糖卵黄等の副素材を投入する。減圧による脱泡処理を行いながら、70〜100℃に加熱保持する(加熱工程)。その後、冷却して香料等を分散させる(冷却工程)。減圧による脱泡処理は、好ましくは、乳化工程、加熱工程、冷却工程の少なくとも何れか1つの工程で行ない、より好ましくは加熱工程と冷却工程で行なう。減圧は、好ましくは0〜0.08MPaで行ない、より好ましくは0.008〜0.062MPaで行なう。減圧による脱泡処理を行なうことにより、水中油型乳化物中の気泡が少なくなる。よって、はっきりとした色調を呈するとともに、焼成時の焼きムラが少なくなる。 Although the oil-in-water emulsion of the present invention has a high oil content, it can be produced by the same method as a normal flour paste. In particular, the defoaming treatment by reduced pressure is preferably performed in the production process. For example, the oil-in-water emulsion of the present invention can be produced by the following operation. Oils and fats (oil phase) are added to the aqueous phase in which starch and sugars excluding starch are dispersed and / or dissolved. The mixture is emulsified in an oil-in-water type using a homomixer (emulsification step). Thereafter, auxiliary materials such as condensed milk and sweetened egg yolk are added as necessary. While performing defoaming treatment under reduced pressure, heat and hold at 70 to 100 ° C. (heating step). Then, it cools and a fragrance | flavor etc. are disperse | distributed (cooling process). The defoaming treatment by reduced pressure is preferably performed in at least one of an emulsification step, a heating step, and a cooling step, and more preferably in a heating step and a cooling step. The pressure reduction is preferably performed at 0 to 0.08 MPa, more preferably 0.008 to 0.062 MPa. By performing the defoaming treatment by reducing the pressure, bubbles in the oil-in-water emulsion are reduced. Therefore, a clear color tone is exhibited and uneven baking during baking is reduced.
本発明の水中油型乳化物は、良好な日持ち及び優れた口どけを有する高油分のフィリング材として、パン類や菓子類の製造に使用される。その他、トッピング材、スプレッド材としても使用できる。特に、良好な充填適性、焼成等の加熱調理に適した耐熱保形性、及び良好な焼き目を有するので、トッピングもしくは包餡後加熱調理されるパン類や菓子類の製造にも好適に使用できる。本発明の水中油型乳化物を使用したパン類の例としては食パン、フランスパン、デニッシュ、スイートロール、イーストドーナツ、菓子パン等が挙げられる。また、本発明の水中油型乳化物を使用した菓子類の例としてはクッキー、パイ、シュー、サブレ、スポンジケーキ、バターケーキ、ケーキドーナツ等が挙げられる。 The oil-in-water emulsion of the present invention is used for the manufacture of breads and confectionery as a high oil filling material having good shelf life and excellent mouthfeel. In addition, it can be used as a topping material or a spread material. In particular, because it has good filling ability, heat-resistant shape retention suitable for cooking such as baking, and good grilling, it is also suitable for the production of bread and confectionery that are cooked after topping or wrapping it can. Examples of breads using the oil-in-water emulsion of the present invention include bread, French bread, Danish, sweet roll, yeast donut, sweet bread and the like. Examples of confectionery using the oil-in-water emulsion of the present invention include cookies, pie, shoe, sable, sponge cake, butter cake, cake donut and the like.
以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されない。 Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.
〔水中油型乳化物の調製及び評価1〕
表1の配合に従って、実施例1〜2、比較例1〜2の水中油型乳化物を調製した。乳化に続く加熱と冷却の工程を減圧下(0.048MPa)で行なう以外は、常法に従って調製した。すなわち、ホモミキサーに糖アルコール液、澱粉、及び蛋白等の粉類を投入して分散/溶解させた。その後、85℃に加温した油脂を投入して攪拌により乳化した。80℃まで乳化物を加温し、時々攪拌しながら減圧下(0.048MPa)で保持した。さらに減圧下(0.048MPa)で冷却を行い、ペースト状の水中油型乳化物を調製した。
調製した水中油型乳化物を絞り袋に詰め、天板上に約10gずつ絞り出した。絞り出しの適性(充填適性)、200℃のオーブンで20分間焼成した時の耐熱保形性、及び食した時の食感を、以下の評価基準に従って評価した。評価は3名のパネラーにより、総合的に評価した。その結果を表1に示した。[Preparation and evaluation of oil-in-water emulsion 1]
The oil-in-water emulsions of Examples 1-2 and Comparative Examples 1-2 were prepared according to the formulation in Table 1. It was prepared according to a conventional method except that the heating and cooling steps following emulsification were performed under reduced pressure (0.048 MPa). That is, sugar alcohol solution, starch, protein and other powders were charged into a homomixer and dispersed / dissolved. Then, the fats and oils heated at 85 degreeC were thrown in and emulsified by stirring. The emulsion was warmed to 80 ° C. and kept under reduced pressure (0.048 MPa) with occasional stirring. Further, cooling was performed under reduced pressure (0.048 MPa) to prepare a pasty oil-in-water emulsion.
The prepared oil-in-water emulsion was packed in a squeeze bag and squeezed out about 10 g at a time on the top board. Suitability for squeezing (filling suitability), heat-resistant shape retention when baked in an oven at 200 ° C. for 20 minutes, and texture after eating were evaluated according to the following evaluation criteria. Evaluation was comprehensively evaluated by three panelists. The results are shown in Table 1.
〔水中油型乳化物の評価基準〕
充填適性
キレがよく、充填適性が良い ◎
充填適性が良い ○
やや糸引きがあるが充填可能 △
糸引きが強く充填適性が悪い ×
耐熱保形性
耐熱性があり、保形性が非常に良好である ◎
耐熱性があり、保形性が良好である ○
耐熱性にやや劣り、焼成時にややダレが生じる △
耐熱性がなく、焼成時にダレが生じる ×
焼き目
こげ目が程よく、見た目が非常によい ◎
こげ目が程よく、見た目がよい ○
こげ目があり、見た目に少々難がある △
こげ目が強く、見た目が悪い ×
食感
瑞々しくて口どけが良い ◎
口どけが良い ○
やや重い △
べったりとして重い ×[Evaluation criteria for oil-in-water emulsions]
Good filling ability Good sharpness and good filling ability ◎
Good filling ability ○
Slightly stringed but can be filled △
Strong stringing and poor filling ability ×
Heat-resistant shape retention Heat resistance and very good shape retention ◎
Has heat resistance and good shape retention ○
Slightly inferior in heat resistance and slightly sagging during firing △
No heat resistance, sagging occurs during firing ×
The burnt eyes are good and the appearance is very good.
Baldness is moderate and looks good ○
There is a baldness and it looks a little difficult △
Strong baldness, poor appearance ×
Texture fresh and mouthful ◎
Good mouthfeel ○
Slightly heavy △
Heavy and heavy ×
*2:構成脂肪酸がカプリル酸とカプリン酸であり、その質量比が3:1であるMCT
*3:三菱商事フードテック株式会社製、商品名:PO−500(Brix71)
*4:松谷化学株式会社製、商品名:ききょう
*5:松谷化学株式会社製、商品名:パセリP
*6:王子コーンスターチ株式会社製、商品名:トレコメックストウェルブ02
* 2: MCT in which the constituent fatty acids are caprylic acid and capric acid, and the mass ratio is 3: 1.
* 3: Product name: PO-500 (Brix71), manufactured by Mitsubishi Corporation Foodtech Co., Ltd.
* 4: Made by Matsutani Chemical Co., Ltd., trade name: Kikyo * 5: Made by Matsutani Chemical Co., Ltd., trade name: Parsley P
* 6: Made by Oji Cornstarch Co., Ltd., trade name: Trecomex Twelve 02
〔水中油型乳化物の調製及び評価2〕
表2の配合に従って、実施例3、比較例3〜4の水中油型乳化物を調製した。つまり、乳化に続く加熱と冷却の工程を減圧下(0.048MPa)で行なう以外は、常法に従って調製した。調製した水中油型乳化物を絞り袋に詰め、天板上に約10gずつ絞り出した。絞り出しの適性(充填適性)、及び食した時の食感を、実施例1と同様の評価基準に従って評価した。評価は3名のパネラーにより、総合的に評価した。その結果を表2に示した。[Preparation and evaluation of oil-in-water emulsion 2]
According to the composition of Table 2, the oil-in-water emulsions of Example 3 and Comparative Examples 3 to 4 were prepared. That is, it was prepared according to a conventional method except that the heating and cooling steps following emulsification were performed under reduced pressure (0.048 MPa). The prepared oil-in-water emulsion was packed in a squeeze bag and squeezed out about 10 g at a time on the top board. The squeezing suitability (filling suitability) and the texture when eating were evaluated according to the same evaluation criteria as in Example 1. Evaluation was comprehensively evaluated by three panelists. The results are shown in Table 2.
*2:三菱商事フードテック株式会社製、商品名:PO−500(Brix71)
*3:松谷化学株式会社製、商品名:ききょう
*4:松谷化学株式会社製、商品名:パセリP
*5:王子コーンスターチ株式会社製、商品名:トレコメックストウェルブ02
* 2: Product name: PO-500 (Brix71), manufactured by Mitsubishi Corporation Foodtech Co., Ltd.
* 3: Made by Matsutani Chemical Co., Ltd., trade name: Kikyo * 4: Made by Matsutani Chemical Co., Ltd., trade name: Parsley P
* 5: Oji Cornstarch Co., Ltd., trade name: Trecomex Twelve 02
〔シュー菓子の作製及び評価〕
表3の配合に従って、シュー皮を作製した。すなわち、サラダ油、水及び食塩を鍋に入れて加熱沸騰させた。加熱沸騰させた後、加熱を一旦中断し、フルイにかけた薄力粉を加え、よく練った。さらに弱火で加熱しながら、さらに練り上げた。鍋を火から下し、ミキサーボウルに移して低速で撹拌しながら、ほぐした全卵を加えた。途中、10秒ほど中速で撹拌し、生地を仕上げた。得られたシュー皮種生地を天板に絞りだした(5g±0.5g)。そして、オーブンで上火200℃、下火205℃で20分間焼成して、シュー皮を作製した。
上記シュー皮に、実施例1及び比較例1〜2の水中油型乳化物を、それぞれ約8g充填して実施例4及び比較例5〜6のシュー菓子を作製した。そのシュー菓子を20℃で5日間保存した。保存したシュー菓子の状態と食した時の食感を、以下の評価基準に従って評価した。評価は3名のパネラーにより、総合的に評価した。その結果を表4に示した。[Production and evaluation of shoe confectionery]
According to the formulation shown in Table 3, shoe skin was prepared. That is, salad oil, water and salt were put in a pan and heated to boiling. After heating to boiling, the heating was temporarily interrupted, and the flour flour was added and kneaded well. It was further refined while heating on a low heat. Remove the pan from the heat, transfer to a mixer bowl and add whole loosened eggs while stirring at low speed. In the middle, the dough was finished by stirring at medium speed for about 10 seconds. The obtained shoe skin seed dough was squeezed out to the top plate (5 g ± 0.5 g). And it baked for 20 minutes at 200 degreeC of the upper flames and 205 degreeC of the lower flames in oven, and produced the shoe skin.
About 8 g of the oil-in-water emulsions of Example 1 and Comparative Examples 1 and 2 were filled in the shoe skin, respectively, to produce shoe confectionery of Example 4 and Comparative Examples 5 to 6. The shoe cake was stored at 20 ° C. for 5 days. The state of the preserved shoe cake and the texture when eating were evaluated according to the following evaluation criteria. Evaluation was comprehensively evaluated by three panelists. The results are shown in Table 4.
〔シュー菓子の評価基準〕
保存後の状態
滲みがなく、シューの形状が非常に良好である ◎
滲みがなく、シューの形状が良好である ○
滲みはないが、シューの形状がややくたっている △
滲みがあり、シューの形状がくたっている ×
食感
油の劣化風味がなく、瑞々しくて口どけが良い ◎
油の劣化風味がなく、口どけが良い ○
油の劣化風味がややあり、重い △
油の劣化風味があり、べったりとして重い ×[Evaluation criteria for shoe confectionery]
State after storage There is no bleeding and the shape of the shoe is very good.
No bleeding and good shoe shape ○
There is no bleeding, but the shape of the shoe is slightly △
There is bleeding and the shape of the shoe is stale ×
Texture There is no deterioration flavor of oil, it is fresh and has a good mouthfeel ◎
No deterioration flavor of oil and good mouthfeel ○
Slightly degraded oil flavor and heavy △
There is a deteriorated flavor of oil and it is heavy and dry ×
さらに、本発明に係る水中油型乳化物は、以下の第1〜第4の水中油型乳化物であってもよい。
上記第1の水中油型乳化物は、油脂を25〜55質量%、澱粉を0.3〜8質量%、澱粉を除く糖類を25〜45質量%及び水を5〜25質量%含み、前記油脂に占める中鎖脂肪酸含有トリアシルグリセロールの含量が30質量%以上である、水中油型乳化物である。
上記第2の水中油型乳化物は、前記中鎖脂肪酸含有トリアシルグリセロールを構成する中鎖脂肪酸の全量に占める、カプリン酸の含量が20質量%以上である。
上記第3の水中油型乳化物は、前記中鎖脂肪酸含有トリアシルグリセロールの全量に占める、中鎖脂肪酸トリアシルグリセロールの含量が50質量%以上である。
上記第4の水中油型乳化物は、前記油脂に占める、トリカプリンの含量が0.5〜35質量%である。
さらに、本発明に係る食品は、上記第1〜4のいずれか1つの水中油型乳化物を使用した食品であってもよい。Further, the oil-in-water emulsion according to the present invention may be the following first to fourth oil-in-water emulsions.
The first oil-in-water emulsion contains 25 to 55% by mass of fats and oils, 0.3 to 8% by mass of starch, 25 to 45% by mass of saccharide excluding starch, and 5 to 25% by mass of water, This is an oil-in-water emulsion in which the content of medium-chain fatty acid-containing triacylglycerol in the fat is 30% by mass or more.
The second oil-in-water emulsion has a capric acid content of 20% by mass or more based on the total amount of medium chain fatty acids constituting the medium chain fatty acid-containing triacylglycerol.
The third oil-in-water emulsion has a medium-chain fatty acid triacylglycerol content of 50% by mass or more based on the total amount of the medium-chain fatty acid-containing triacylglycerol.
In the fourth oil-in-water emulsion, the content of tricaprin in the oil is 0.5 to 35% by mass.
Furthermore, the food according to the present invention may be a food using any one of the first to fourth oil-in-water emulsions.
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JPH0787895A (en) * | 1993-09-24 | 1995-04-04 | Fuji Oil Co Ltd | O/w-type emulsion and filling material and ice cream containing the emulsion |
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