JP6276050B2 - Oil-in-water emulsion - Google Patents

Description

  The present invention relates to an oil-in-water emulsion used for foods and beverages, and more specifically, used for foods and beverages that are required to be stable to heat treatment under acidic conditions and at high temperatures necessary for sterilization. Relates to an oil-in-water emulsion.

  Oil-in-water emulsions containing water, fats and oils are used as an alternative to milk and fresh cream, added directly to cake dough, jelly, mousse, soups, sauces, etc. Used in confectionery and bakery ingredients.

  In recent years, a lot of jelly, mousse and the like processed by adding sour ingredients such as fruit juice, fruit or acidulant to such an oil-in-water emulsion have been distributed at room temperature for 6 to 12 months. Such a long-term expiry date is required.

  Therefore, since sterilization at a high temperature is required, an oil-in-water emulsion excellent in heat resistance and particularly excellent in acid resistance even at a high temperature is demanded.

  However, oil-in-water emulsions have problems that separation and aggregation occur under acidic and high temperature conditions, particularly under high-temperature acidic conditions, due to emulsion breakage caused by aggregation of proteins in the emulsion. In addition, techniques for using whey protein as a protein and techniques for using whey protein in combination with a specific emulsifier and a thickening polysaccharide have been proposed (Patent Documents 1 and 2).

  On the other hand, as technologies related to oils and fats in oil-in-water emulsions, many technologies for improving various physical properties and textures have been proposed in the past. However, acid resistance at high temperatures and high temperatures necessary for sterilization are proposed. There are few studies mainly aimed at improving the heat resistance against heat treatment in oil from the viewpoint of fats and oils. For example, Patent Documents 3 and 4 are investigating improving the stability of whipped cream at around room temperature of about 20 ° C. However, it has high acid resistance at high temperatures and high temperature resistance such as sterilization. It is not an issue.

  In addition, the technique of Patent Document 3 tends to have a low amount of trisaturated triglycerides and a large amount of trisaturated triglycerides in consideration of acid resistance at high temperatures and heat resistance to high temperature processing such as sterilization. The amount of lauric fat in the exchange fat is relatively large. Since the technique of Patent Document 4 does not focus on acid resistance at high temperatures or heat resistance to high-temperature treatment such as sterilization, the transesterified fat and oil used has a composition and iodine value suitable for these problems. Is not disclosed. These technologies are considered to suppress separation and aggregation from the viewpoint of fats and oils, considering the compatibility between the transesterified fats and oils and other fats and oils, and the melting and subsequent cooling of fats and oils by heat treatment at high temperatures. There was room for further improvement.

  Patent Document 5 proposes the use of transesterified oil of palm fractionated soft oil as well as milk protein, milk fat, and the like as a technique that makes emulsification stability to pressure heat treatment such as retort treatment as a subject.

JP-A-2-48034 JP 2008-154469 A JP 2011-103809 A International Publication No. 2011-111527 JP 2012-231756 A

  However, even when separation or aggregation is not observed during retort processing, if the transesterified oil is not an oil that becomes a crystal nucleus, when the oil melted during retort processing is cooled, the compatibility is poor, and due to crystal coarsening There is a concern that separation or aggregation may occur over time due to emulsion breakage.

  The present invention has been made in view of the circumstances as described above. Separation and aggregation are suppressed even under acidic conditions, the emulsified state is stable even when heated in a wide range of pH, and further necessary for sterilization. An object of the present invention is to provide an oil-in-water emulsion capable of suppressing separation and aggregation due to heat treatment at high temperature.

  In order to solve the above-described problems, the oil-in-water emulsion of the present invention has a lauric oil content (A1) of 5 masses in which the lauric acid content in all the constituent fatty acids is 30% by mass or more and the iodine value is 2 or less. % To less than 30% by mass, and the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more and the iodine value is 25 to 48. More than 70% by mass and less than 95% by mass. And transesterified oil (A).

  This oil-in-water emulsion has a content of 25 to 50% by mass of a disaturated triglyceride containing 2 saturated fatty acids (S) and 1 unsaturated fatty acid (U) as a constituent fatty acid, based on the total amount of fats and oils. The content of trisaturated triglyceride containing three saturated fatty acids (S) as the fatty acid is preferably 10 to 70% by mass.

  In this oil-in-water emulsion, the transesterified oil (A) preferably contains 5 to 50% by mass of extremely hardened oil in the palm-based oil (A2). The transesterified fat / oil (A) preferably has an iodine value of 10 to 45, preferably 5 to 90% SFC at 55 to 90%, and 15 to 35% SFC at 15 to 35%. Furthermore, it is preferable that the amount of saturated fatty acids having 14 or less carbon atoms in all the constituent fatty acids in the transesterified fat / oil (A) is 7% by mass or more and less than 20% by mass, and the amount of unsaturated fatty acids having 18 carbon atoms in all the constituting fatty acids. Is preferably 18 to 40% by mass.

  This oil-in-water emulsion contains fats and oils (B) in which the total ratio of triglycerides in which the total fatty acids of constituent fatty acids are 46 and triglycerides in which the total fatty acids of constituent fatty acids is 48 is 10 to 25% by mass. It is preferable. The iodine value of the fat (B) is preferably 10 to 60, and the ratio of the content of the transesterified fat (A) and the content of the fat (B) is 0.1 to 20: 99.9 to 80. Preferably there is.

  According to the present invention, separation and aggregation are suppressed even under acidic conditions, and the emulsified state is stable even when heated in a wide range of pH. Furthermore, even when heat treatment at a high temperature necessary for sterilization is performed, separation and aggregation are suppressed, and the emulsified state is stable. In particular, since the fat and oil crystals are stable even after melting and cooling of the fat and oil by heat treatment at high temperature, the emulsified state is stable for a long period of time after the heat treatment.

  Furthermore, according to the present invention, when used in frozen confectionery, soups, sauces, etc., the mouth melt is good.

  The present invention is described in detail below.

  The oil-in-water emulsion of the present invention uses, as transesterified fats and oils, specific amounts of lauric fats and palm fats with specific iodine values, thereby increasing acid resistance against high temperature treatment under acidic conditions, and at high temperatures. The heat resistance against sterilization treatment is improved. That is, the transesterified fat and oil used in the present invention has good compatibility when mixed with other fats and oils, and easily forms crystal nuclei with respect to other fats and oils. Since the oil crystal is stable even after melting and cooling, the emulsified state is stable over a long period of time. Furthermore, when used in frozen desserts, soups, sauces, etc., it melts well in the mouth.

1-1. Transesterified oil (A)
The transesterified oil (A) used as a raw material in the oil-in-water emulsion of the present invention has a lauric acid content (A1) in which the lauric acid content in all the constituent fatty acids is 30% by mass or more and the iodine value is 2 or less. ) Palm-based fats and oils (A2) having a mass of not less than 5% by mass and less than 30% by mass and having a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of not less than 35% by mass and an iodine value of 25 to 48. It is transesterified oil and fat with a mass% or less.

  Preferably, it is obtained by transesterification between 10% by mass or more and less than 30% by mass of lauric oil (A1) and more than 70% by mass of palm oil (A2), and more preferably 90% by mass or less. It is obtained by transesterifying 10 to 28% by mass of the oil and fat (A1) and 72 to 90% by mass of the palm oil and fat (A2). By using lauric fat (A1) and palm fat (A2) in this mass range, the crystals are stabilized, so that separation and aggregation are suppressed even under acidic conditions, and emulsification even when heated in a wide range of pH. The state is stable, and even when heat treatment is performed at a high temperature necessary for sterilization, separation and aggregation are suppressed. Furthermore, when used in frozen desserts, soups, sauces, etc., it melts well in the mouth.

  Especially when mixed with other fats and oils, it is compatible with each other and easily forms crystal nuclei with other fats and oils. The fats and oils by heat treatment necessary for acidic conditions and sterilization melt and become coarse when cooled. Considering that the separation and aggregation of the emulsion due to the above are suppressed, the transesterified fat and oil (A) has a content of saturated fatty acids having 14 or less carbon atoms in the total constituent fatty acids of 7% by mass or more and less than 20% by mass. It is preferable. Moreover, it is preferable that content of C18 unsaturated fatty acid in all the constituent fatty acids is 18-40 mass%.

  In the transesterified fat / oil (A), the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is preferably 40 to 70% by mass. Moreover, it is preferable that the ratio in the composition of the triglyceride whose total carbon number of constituent fatty acid (A) is 40-46 is 15-35 mass%, and it is more preferable that it is 20-35 mass%. preferable.

  The transesterified oil and fat (A) preferably has an iodine value of 10 to 45, more preferably less than 15 to 30. If it is within this range, compatibility with other fats and oils is good, and since it tends to be a crystal nucleus for other fats and oils, even after melting and cooling of fats and oils by heat treatment at a high temperature necessary for sterilization Since the fat and oil crystals are stable, the emulsified state is stable over a long period of time. Furthermore, when used in frozen desserts, soups, sauces, etc., it melts well in the mouth.

  The transesterified fat / oil (A) preferably has an SFC of 55 to 90% at 5 ° C., more preferably 70 to 90%. And it is preferable that SFC in 35 degreeC is 15 to 35%, and it is more preferable that it is 20 to 35%. If it is within this range, it is compatible with other fats and oils and easily forms crystal nuclei with other fats and oils, so that the fats and oils can be melted and cooled by heat treatment at a high temperature necessary for sterilization. Since the crystals are stable, the emulsified state is stable over a long period of time. Furthermore, when used in frozen desserts, soups, sauces, etc., it melts well in the mouth.

  In addition, SFC of 5 degreeC and 35 degreeC can be measured by the "2.2.9-2003 solid fat content (NMR method)" of the standard fats-and-oils analysis test method (Japan Oil Chemical Society).

1-2. Laurin oil (A1)
The lauric fat (A1) that is the raw material of the transesterified fat (A) as described above has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 45% by mass in the total constituent fatty acids. 50% by mass. The lauric oil (A1) has an iodine value of 2 or less. Examples of such lauric fats and oils (A1) include extremely hardened oils of palm kernel oil and coconut oil, and these may be used alone or in combination of two or more. Among these, an extremely hardened oil of palm kernel oil is preferable in view of the fact that a high melting point transesterified oil (A) can be easily obtained compared to coconut oil.

  When using lauric fats and oils (A1) with an iodine value of 2 or less, they are compatible with other fats and oils and easily form crystal nuclei with other fats and oils. Since the fat and oil crystals are stable even after melting and cooling of the fat and oil by the treatment, the emulsified state is stable over a long period of time.

1-3. Palm oil (A2)
Palm-based fats and oils (A2) have a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. Examples of such palm oils and fats (A2) include palm oil, palm fractionated oil, hardened oils thereof, transesterified oils and fats, etc., and these may be used alone or in combination of two or more. Also good. As palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a medium melting point part (PMF etc.), etc. can be used. When using hardened oil as palm oil fat (A2), although partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, extreme hardened oil is especially preferable.

  The palm oil (A2) has an iodine value of 25 to 48, preferably 25 to 40. Within this range, when used in frozen desserts, soups, sauces, etc., the mouth melts well, and separation and aggregation due to heat treatment necessary for acidic conditions and sterilization are suppressed.

  The palm-based fat (A2) preferably contains 5 to 50% by mass of extremely hardened oil, and more preferably 20 to 50% by mass. When extremely hardened oil is contained within this range, it is compatible with other fats and oils and easily forms crystal nuclei with other fats and oils. Is suppressed.

  In the transesterification reaction between the lauric fat (A1) and the palm fat (A2), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil (A1) and the palm oil (A2) is completed, the saturated fatty acid (S) is selected as the constituent fatty acid. Among the two saturated triglycerides containing one unsaturated fatty acid (U), the mass ratio (SUS / SSU) in the transesterified oil (A) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

  When a chemical catalyst is used for transesterification, 0.05 to 0.15% by mass of the oil lipid amount is added to the catalyst, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the base oil and fat (A1) and the palm oil and fat (A2) is completed in an equilibrium state, and the transesterified oil and fat (A) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. A transesterified oil (A) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The ratio of lauric acid in all constituent fatty acids in lauric fats and oils (A1), the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids in palm oils and fats (A2), and completion of transesterification were confirmed by gas chromatography. can do.

2. Oil and fat (B)
The oil-in-water emulsion of the present invention includes, in particular, a transesterified oil (A) as described above, a triglyceride having a total fatty acid number of 46 and a triglyceride having a total carbon number of 48. Can be obtained by mixing the oil and fat (B) having a total ratio of 10 to 25% by mass.

  When the fats and oils (B) are used, it is easy to adjust the composition of the disaturated and trisaturated triglycerides of the fats and oils within the range described below using the transesterified fats and oils (A), and the transesterified fats and oils (A) and Therefore, the fat and oil crystals are stable even after melting and cooling by heating at a high temperature necessary for sterilization, so that the emulsified state is stable for a long period of time. Furthermore, when used in frozen desserts, soups, sauces, etc., it melts well in the mouth. Considering these points, the iodine value of the oil (B) is preferably 10 to 60.

  Examples of the fat (B) include palm kernel oil, coconut oil, palm fat, milk fat (butter oil), animal and vegetable fats such as lard, rapeseed oil, and those obtained by curing, transesterification, fractionation and the like. These may be used alone or in combination of two or more.

  Among these, palm kernel oil alone is used, or palm kernel oil, palm kernel extremely hardened oil, palm oil fat, milk fat, rapeseed oil, etc. are combined and the iodine value is preferably within the above range. Here, examples of the palm oil and fat include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used.

3. Oil / Fat Composition The oil-in-water emulsion of the present invention has a content of 25 to 50 disaturated triglycerides containing 2 saturated fatty acids (S) and 1 unsaturated fatty acid (U) as constituent fatty acids with respect to the total amount of fats and oils. It is preferable that the content of 3 saturated triglycerides containing 3 saturated fatty acids (S) as a constituent fatty acid is 10 to 70% by mass. As for content of 3 saturated triglyceride, it is more preferable that it is 25-65 mass%. Within this range, the oil and fat crystals are stable, so that separation and aggregation are suppressed even under acidic conditions, the emulsified state is stable even when subjected to heating in a wide range of pH, and heating at a high temperature necessary for sterilization. Even when the treatment is performed, separation and aggregation are suppressed. Furthermore, when used in frozen desserts, soups, sauces, etc., it melts well in the mouth.

  When using fats and oils (B) for the oil-in-water emulsion of this invention, the ratio of content of transesterified fats and oils (A) and fats and oils (B) content is 0.1-30: 99.9-70. It is preferably 0.1 to 20: 99.9 to 80, more preferably 1 to 20:99 to 80, and particularly preferably 5 to 20:95 to 80. preferable.

  It is said that trans fatty acids increase the risk of arteriosclerosis, and considering that there is concern about the impact on health, the oil-in-water emulsion of the present invention has a trans acid amount of 5% by mass of fats and oils. The following is preferable.

4). Oil-in-water emulsion The oil-in-water emulsion of the present invention can be obtained by emulsifying an oil phase containing fats and oils and an aqueous phase.

  The oil-in-water emulsion of the present invention may contain other components in addition to fats and oils as necessary. Examples of such other components include raw materials derived from milk, emulsifiers, pH adjusters, carbohydrates, flavors, antioxidants, and the like.

  Examples of raw materials derived from milk include raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole fat powdered milk, skimmed powdered milk, whey powder, buttermilk powder and the like. These may be used alone or in combination of two or more.

  Examples of the emulsifier include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester. And stearoyl calcium lactate. These may be used alone or in combination of two or more.

  Examples of the pH adjuster include organic acid salts such as citrate and tartrate, and inorganic salts such as phosphate, metaphosphate, polyphosphate, and pyrophosphate. These may be used alone or in combination of two or more.

  Sugars include sugar, isomerized sugar, liquid sugar, saccharified starch, sugar alcohol, carrageenan, guar gum, xanthan gum, tamarind gum, alginate, farsellan, locust bean gum, pectin, curdlan, gellan gum, crystalline cellulose , Gelatin, agar, starch, modified starch and the like. These may be used alone or in combination of two or more.

  The oil-in-water emulsion of the present invention can be produced by the same method as before. For example, after pre-emulsifying an oil phase containing fats and oils and an aqueous phase, it is produced through steps such as homogenization, heat sterilization, cooling, and aging.

  In the pre-emulsification, the oil phase and the water phase are mixed using a homomixer or the like before the homogenization treatment is performed by a homogenizer such as a high-pressure homogenizer, and the oil droplets are dispersed to some extent in the water phase. In addition to fats and oils, lipophilic emulsifiers and flavors may be added to the oil phase, and raw materials derived from milk, hydrophilic emulsifiers, pH adjusters, sugars and the like may be added to the aqueous phase. Good.

  In the pre-emulsification, the oil phase is heated to a temperature at which fats and oils are completely dissolved, the water phase is heated to a temperature at which the mixed oil phase does not cause a temperature decrease, and the oil phase and the water phase are mixed, Preferably it can carry out at 55-80 degreeC, More preferably, it can carry out at 60-75 degreeC. The emulsion after the preliminary emulsification may be defoamed under reduced pressure.

  Homogenization can be performed using a homogenizer such as a high-pressure homogenizer under conditions such as pressure conventionally used in the production of oil-in-water emulsions, and the pressure is appropriately set within a range of, for example, 0 to 100 MPa. Can be done. In this homogenization step, the median diameter of the oil droplets can be adjusted. Further, as a step before and after the homogenization, a heat sterilization treatment may be performed, a heat sterilization treatment may be performed after the homogenization treatment, and a homogenization treatment may be performed thereafter.

  The liquid temperature of the emulsion during the homogenization treatment is preferably 50 to 100 ° C, more preferably 60 to 90 ° C, from the viewpoint of the efficiency of the homogenization treatment.

  The heat sterilization treatment can be performed before and after the homogenization treatment after mixing and preparing each component of the oil-in-water emulsion and emulsifying. The heat sterilization treatment is not particularly limited as long as it is a treatment capable of suppressing changes in physical properties of foods caused by microorganisms and the like, and a method generally used in the production process of an oil-in-water emulsion can be used. Examples thereof include a high temperature short time sterilization method (HTST) and an ultra high temperature sterilization method (UHT). Of these, the ultra high temperature sterilization method (UHT) is preferable in consideration of sterilization efficiency, flavor, and the like. The sterilization temperature and treatment time are preferably about 82 seconds at 85 to 85 ° C. for high temperature short time sterilization method (HTST), and about 2 to 15 seconds at 120 to 150 ° C. for ultra high temperature sterilization method (UHT). Is preferred.

  The heat sterilization treatment method is a method in which steam is directly applied to the emulsion to sterilize it by instantaneously applying steam to the emulsion, such as an injection method in which steam is directly blown into the emulsion, or an infusion method in which the emulsion is put into a steam atmosphere. After evaporating and cooling in the depressurization process, or sterilizing by raising the temperature by bringing the emulsion into contact with a heat medium such as a plate or tubular indirectly, then bringing the food into contact with the refrigerant in the same way It can be performed by a method such as cooling with.

  The emulsified product after the homogenization treatment is cooled. Cooling is preferably performed in a short time using a heat exchanger such as a plate type, a tube type, or a scraping type, taking into account the control of the crystallinity of oils and fats. .

  After cooling, for example, aging may be performed at the cooling temperature for about 1 to 2 days. Thereafter, the oil-in-water emulsion is transferred to a tank and appropriately filled in a predetermined container.

5. Foods and beverages using oil-in-water emulsions The oil-in-water emulsions of the present invention suppress separation and aggregation due to heat treatment necessary for acidic conditions and sterilization. It can be suitably used as a food or beverage for retort sterilization.

  For retort sterilization, for example, foods and beverages using the oil-in-water emulsion of the present invention are sealed in sealed containers such as aluminum pouches, table cups, transparent pouches, cans and cheer packs, and 110 to 135 under pressurized conditions. The treatment is performed at 5 ° C. for 5 to 60 minutes.

  The oil-in-water emulsion of the present invention can be used as a raw material for foods and beverages such as frozen desserts, sauces, soups, coffee and milk beverages.

  Examples of frozen desserts include jelly and mousse. Jelly is obtained by adding sweetness such as sugar to fruit juice, wine, etc., and hardening with a gelling agent, and flavors, pulp, dairy products, chicken eggs, acidulants and the like. Moose is a light and fluffy dessert made with eggs and cream, mainly combined with fruit puree or chocolate. Jelly, mousse, etc. processed by adding sour ingredients such as fruit juice, fruit, or acidulant may require a long-term expiration date at room temperature. In such cases, sterilization at high temperature is required. However, the oil-in-water emulsion of the present invention is prevented from separating and agglomerating even under acidic conditions, and the emulsified state is stable even when heated in a wide range of pH.

  Examples of soups include oil-in-water emulsions according to the present invention and soup ingredients such as corn, meat, vegetables, and the like, and the like, potage soup, consommé soup, bouillon soup, etc. It is done. The oil-in-water emulsion of the present invention can be separated and agglomerated even when the soup is sterilized at a high temperature such as retort sterilization, and has good meltability when used in soups.

  Examples of the sauces include white sauce, cream sauce, cream soup, cheese sauce, carbonara sauce, white stew, gratin sauce, doria sauce, potage, chowder, butter sauce, yogurt sauce and the like. Not only liquid or semi-solid but also solid roux or powder may be used after reconstitution. The oil-in-water emulsion of the present invention can be separated and agglomerated even when the soup is subjected to sterilization at a high temperature such as retort sterilization, and is well melted when used in sauces.

  Coffee can be made by adding sweeteners such as sugar, dairy products such as skim milk powder, whole milk powder milk, raw milk, etc. to the coffee extract, as well as flavorings, pH adjusters, emulsifiers, antioxidants, etc. Filled into bottles, PET or paper containers. These may be sterilized before filling into the container, or may be sterilized by retort after filling, etc., but separation and agglomeration are suppressed even when sterilization is performed at a high temperature such as retort sterilization. The oil-in-water emulsion of the present invention is suitable for coffee because separation and aggregation are suppressed even under acidic conditions and the emulsified state is stable even when heated in a wide range of pH.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
(1) Measuring method (transesterified oil 1-5)
The iodine value was measured by “2.3.4.1-1996 Iodine value (Wyeth-cyclohexane method)” of the standard oil analysis method (Japan Oil Chemists' Society).

  The content of saturated fatty acids having 14 or less carbon atoms, the content of saturated fatty acids having 16 to 18 carbon atoms, and the content of unsaturated fatty acids having 18 carbon atoms in all the constituent fatty acids are determined by gas chromatography (standard fat analysis test method ( It was measured by “2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatograph method) of Japan Oil Chemists' Society.

  The triglyceride content in which the total number of carbon atoms of the constituent fatty acids is 40 to 46 is determined according to the gas chromatographic method (“2.4.6.1-1996 triacylglycerol composition (standard oil analysis test method (Japan Oil Chemistry Society)) ( Gas chromatograph method))).

The SFC at 5 ° C. and the SFC at 35 ° C. are based on “2.
2.9-2003 Solid fat content (NMR method) ".

(Whole oil)
The content of di-saturated triglyceride and the content of tri-saturated triglyceride are determined according to the gas chromatographic method (reference oil analysis test method (Japan Oil Chemistry Society), “2.4.2.2-1996” fatty acid composition (FID temperature rising gas chroma). ”And“ 7-2003 2-position fatty acid composition ”), and each was calculated by using the amount of fatty acid.

(Oil and fat (B))
The iodine value was measured by the same method as that for the transesterified oil.

  The total ratio of the triglycerides in which the total carbon number of the constituent fatty acids is 46 and the triglycerides in which the total number of carbon atoms of the constituent fatty acids is 48 is that the total number of carbons of the constituent fatty acids in the transesterified oils 1 to 5 is 40 to 46. It measured by the method similar to triglyceride content.

(2) Preparation of oil-in-water emulsion (transesterified oil 1-5)
Transesterified fats and oils 1 to 5 were prepared by the following method. After mixing lauric fat (A1) and palm fat (A2) in the proportions shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst is 0.08 of the fat amount. The transesterification reaction was carried out with stirring at 100 ° C. for 0.5 hour under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.

The lauric fat (A1) and palm fat (A2) used for transesterification are shown below.
Laurin oil (A1)
Palm kernel extremely hardened oil: lauric acid content 45.7% by mass (iodine value 2)
Palm kernel oil: lauric acid content 45.7% by mass (iodine value 18)
Palm oil (A2)
Palm oil: fatty acid content of C16 or higher 97.9% by mass (iodine value 53)
Palm extremely hardened oil: C7.9 or higher fatty acid content 97.9% by mass (iodine value 2)

  Table 1 shows the composition (parts by mass) of the obtained transesterified oils and fats 1 to 5 and the analysis results.

(Oil and fat)
Oils and fats having a blending ratio (% by mass) shown in Table 2 and Table 3 were used. Tables 2 and 3 also show the analysis results of the composition of the oil (B) and the entire oil.

(Preparation of oil-in-water emulsion)
An oil-in-water emulsion was prepared with the composition shown in Table 4 using the fats and oils in Tables 2 and 3.

  An emulsifier (polyglycerin-condensed ricinoleic acid ester 0.11% by mass, sucrose fatty acid ester 0.5% by mass) was added to the oil to make an oil phase.

  On the other hand, an emulsifier (polyglycerol fatty acid ester 2.875 mass%, sucrose fatty acid ester 0.75 mass%), powdered milk, carrageenan, and pH adjuster were added to water to obtain an aqueous phase.

  The water phase and the oil phase are heated to 60 ° C., the oil phase is added to the water phase, and the mixture is stirred and emulsified. The oil droplets of the oil-in-water emulsion were homogenized so that the median diameter was 0.5 to 1.0 μm.

  Further, it was rapidly cooled to 3 ° C. with a plate type cooler and stored refrigerated at 5 ° C. for 48 hours.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
[Acid heat resistance test]
800 g of purified water was added to a 1 L tall beaker and heated to 85 ° C. Then 200 g of oil-in-water emulsion was added, adjusted to pH 3 with citric acid and trisodium citrate, heated at 85 ° C. for 30 minutes, and then visually confirmed for separation after storage at 5 ° C. for 18 hours. Evaluation based on the criteria.
Evaluation criteria 5: Separation is 7% or less 4: Separation is over 7% and 15% or less 3: Separation is more than 15% and 20% or less 2: Separation is more than 20% and 40% or less 1: Separation is more than 40%

[Heat resistance (retort resistance) test]
800 g of purified water was added to a 1 L tall beaker and heated to 85 ° C. Thereafter, 200 g of an oil-in-water emulsion was added, heated at 121 ° C. for 20 minutes in an autoclave, the separation state was visually confirmed, and the following criteria were evaluated.
Evaluation criteria 5: Separation is 1% or less 4: Separation is more than 1% and 7% or less 3: Separation is more than 7% and 15% or less 2: Separation is more than 15% and 30% or less 1: Indicates separation of more than 30%

[Melting mouth]
Oil-in-water emulsion 15% by mass, liquid sugar 20% by mass, granulated sugar 5% by mass, gelling agent 1.5% by mass, citric acid 0.3% by mass, trisodium citrate 0.1% by mass, water 58.1 mass% was mix | blended, and after disinfection at 85 degreeC for 30 minutes, it cooled and produced the jelly.
The melting of this jelly was evaluated according to the following criteria by 20 panelists.
Evaluation criteria 5: 17 or more out of 20 evaluated as good 4: 13 to 16 out of 20 evaluated as good 3: 9 to 12 out of 20 evaluated as good 2: 5 out of 20 Evaluated as good by 8 people 1: Rated as good by 4 or less of 20 people

  The evaluation results are shown in Tables 5 and 6.

Claims (9)

A lauric oil (A1) having a lauric acid content in all constituent fatty acids of 30% by mass or more and an iodine value of 2 or less, and from 5% by mass to less than 30% by mass, and a fatty acid having 16 or more carbon atoms in all the constituent fatty acids. It contains content of is an iodine value not less than 35 wt% 25 to 48 palm based fat (A2) 70 wt percent 95 wt% or less interesterified fat of (a), with respect to fat total amount, structure The content of 2 saturated triglycerides containing 2 saturated fatty acids (S) as fatty acids and 1 unsaturated fatty acid (U) is 25 to 50% by mass, and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids. An oil-in-water emulsion having a content of 10 to 70% by mass . The transesterified oil / fat (A) is an oil-in-water emulsion according to claim 1 , wherein the palm oil / fat (A2) contains 5 to 50% by mass of extremely hardened oil. The oil-in-water emulsion according to claim 1 or 2 , wherein the transesterified oil (A) has an iodine value of 10 to 45. The oil-in-water emulsion according to any one of claims 1 to 3 , wherein the transesterified oil (A) has an SFC at 5 ° C of 55 to 90% and an SFC of 35 ° C of 15 to 35%. The oil-in-water emulsion according to any one of claims 1 to 4 , wherein the transesterified oil and fat (A) has a saturated fatty acid content of 14 or less carbon atoms in all constituent fatty acids of 7% by mass or more and less than 20% by mass. The oil-in-water emulsion according to any one of claims 1 to 5 , wherein the transesterified fat (A) has 18 to 40% by mass of an unsaturated fatty acid having 18 carbon atoms in all constituent fatty acids. Claim 1, the total number of carbon atoms of the triglyceride and fatty acid constituents total carbon number of 46 constituent fatty acids contain fat (B) is a total proportion from 10 to 25 wt% of the triglyceride is 48 6 The oil-in-water emulsion described in 1. The oil-in-water emulsion according to claim 7 , wherein the oil (B) has an iodine value of 10 to 60. The oil-in-water emulsion according to claim 7 or 8 , wherein the ratio of the content of the transesterified fat (A) and the content of the fat (B) is 0.1 to 30: 99.9 to 70 .