JP6654029B2 - Oil composition for coating - Google Patents

Description

  The present invention relates to a coating fat composition applied to foods such as rice confectionery, snack confectionery and biscuit confectionery.

  Foods such as rice crackers, snacks and biscuit confectionery are coated with baked dough for the purpose of improving the gloss of the surface, improving color, flavor, crispness, etc., improving storage stability, and fixing seasonings. That is being done.

  The oils and fats for coating are required to quickly solidify after application and to eliminate stickiness from the viewpoint that the oil and fat can be prevented from dripping or adhering to a packaging material in a short time.

  When the food is served to the consumer, the meltability in the mouth, in which the coating covering the surface is quickly melted when put into the mouth, is important to bring out the taste of the food.

  Conventionally, a liquid oil has been used as the coating fat. However, when liquid oil is used, fats and oils adhere to packaging bags and hands, the texture is oily, and the oxidation stability is low, so the flavor of foods such as rice confectionery, snack confectionery, biscuit confectionery that is stored for a long time, etc. Is impaired.

  On the other hand, partially hydrogenated hardened oils have also been used from the viewpoint of improving the flavor and the solidification rate after application. However, it is also said that the trans fatty acids contained therein increase the risk of arteriosclerosis. Is desired.

  Under such circumstances, blending of fats and oils with a small amount of trans fatty acids has been studied. For example, by using transesterified fats and oils to make the SFC (solid fat content) and fatty acid composition of the fats and oils composition specific ranges, Techniques for improving the solidification rate and melting in the mouth have been proposed (Patent Documents 1 and 2).

  However, in recent years, foods such as confectionery in which baked dough is coated with oils and fats have been required to have a long shelf life and a long storage period, and a product that can cope with this is desired in the market. However, when such foods are stored for a long period of time, flavor deterioration due to rancidity or the like easily occurs due to lipid oxidation or photodegradation of the coated fats and oils. Also, if a large amount of fatty acids such as lauric acid is contained in the coated fats and oils, free fatty acids are generated when the fats and oils deteriorate due to long-term storage, which causes a deterioration odor, ie, a soapy odor.

  However, in the conventional techniques using transesterified fats and oils as disclosed in Patent Documents 1 and 2, deterioration of flavor over time due to oxidation of lipids and photodegradation due to long-term storage, generation of soap odor due to released fatty acids over time, and the like. No studies have been made to reduce the amount of odor. Patent Literature 1 uses palm-separated soft oil and has poor storage stability. Although palm oil is used to ensure melting and solidification speed in the mouth, the use of coconut oil allows water to be added over time. Decomposition gives soap odor. In Patent Document 2, although the transesterification fat and oil or palm stearin having a low iodine value is used to secure the solidification rate, the dissolution in the mouth becomes poor.

  On the other hand, the present applicant has tried to improve the solidification of coated food, dissolution in the mouth, workability when spraying with a spray or the like, for coating containing a transesterified fat of lauric fat and palm fat. An oil and fat composition has been proposed (Patent Document 3).

JP 2012-152113 A Japanese Patent Publication No. 2009-116396 JP-A-2015-136327

  However, although the technology of Patent Document 3 uses palm-based fats and oils containing a large amount of saturated fatty acids, the absolute amount is small and the storage stability, especially in order to be able to handle products with a long shelf life and a long storage period, is further increased. There was room for improvement.

  The present invention has been made in view of the circumstances as described above, while ensuring a solidification rate and dissolution in the mouth equal to or higher than the conventional coating oil and fat composition using a hardened oil, reducing trans fatty acids, and An object of the present invention is to provide a coating fat or oil composition having excellent storage stability, which can suppress flavor deterioration due to lipid oxidation or light deterioration and soap odor due to free fatty acids due to long-term storage.

In order to solve the above problems, the coating fat composition of the present invention contains a transesterified fat of a lauric fat and a palm fat, and the transesterified fat has 14 or less carbon atoms in all constituent fatty acids. amount saturated fatty acids is less than 20 wt%, I 60 wt percent 90 wt% or less der relative to the content of the interesterified fat is the total amount of the composition, containing the triglycerides is lauric acid was coupled to the 2-position The amount is 5 to 12% by mass based on the total amount of the fat and oil, a saturated fatty acid (S) as a constituent fatty acid, a disaturated triglyceride containing two saturated fatty acids (S) and one unsaturated fatty acid (U). the total proportion of the three containing 3 saturated triglycerides is less than 70 mass% or more 81 wt% with respect to oil the total amount, iodine value is characterized by 30 to 40 der Rukoto.

  According to the present invention, while ensuring a solidification rate and dissolution in the mouth equal to or higher than that of a coating oil / fat composition using a conventional hardened oil, trans fatty acids are reduced, and long-term storage results in flavor due to lipid oxidation and light deterioration. It is excellent in storage stability because it can suppress deterioration and soap odor caused by free fatty acids.

  Hereinafter, the present invention will be described in detail.

  In the present invention, triglycerides in fats and oils have a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglyceride indicate the position where the fatty acid is bonded. S: Saturated fatty acid and U: Unsaturated fatty acid are used as abbreviations for constituent fatty acids of triglyceride.

  Saturated fatty acids S are all the saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bound to each triglyceride molecule may be the same saturated fatty acids or different saturated fatty acids.

  Examples of the saturated fatty acid S include, but are not particularly limited to, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), and palmitic acid. (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The above numerical notation is the carbon number of the fatty acid.

  Unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. In addition, the two or three unsaturated fatty acids U bonded to each triglyceride molecule may be the same unsaturated fatty acids or different unsaturated fatty acids.

  The unsaturated fatty acid U is not particularly limited. For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), seracoleic acid (24: 1) and the like. In addition, in the numerical notation in the parenthesis about the above-mentioned unsaturated fatty acid, the left side is the carbon number of the fatty acid, and the right side is the number of double bonds.

  The fats and oils used in the coating fat and oil composition of the present invention include trisaturated triglycerides in which saturated fatty acids S are bonded to all of the first, second and third positions, and one molecule of glycerol and two molecules of saturated fatty acids S As a disaturated triglyceride to which one molecule of unsaturated fatty acid U is bonded, a symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the first and third positions and an unsaturated fatty acid U is bonded to the second position, And asymmetric triglycerides (SSU) having a saturated fatty acid S bonded at the 2-position or 2- and 3-positions and an unsaturated fatty acid U bonded at the 3- or 1-position. Further, it may contain two unsaturated triglycerides in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S are bonded to one molecule of glycerol, and unsaturated fatty acid U is bonded to all of the first, second, and third positions. Triunsaturated triglycerides.

  The coating fat composition of the present invention contains a transesterified fat of lauric fat and palm fat. In this transesterified fat and oil, the amount of saturated fatty acids having 14 or less carbon atoms in all constituent fatty acids is less than 20% by mass, preferably 18% by mass or less, more preferably 2 to 18% by mass, and still more preferably 10 to 18% by mass. %. And it is characterized in that the content of the transesterified fat is more than 60% by mass and 90% by mass or less based on the total amount of the composition.

  By such a configuration, particularly by adjusting the content of triglyceride having lauric acid bonded to the 2-position in the whole composition, the total ratio of di- and tri-saturated triglycerides, and the iodine value, the lipid can be stored over a long period of time. It can suppress flavor deterioration due to oxidation and light deterioration and soap odor due to free fatty acids, and is excellent in storage stability.

  For example, when a fatty acid having a carbon number of 14 or less such as lauric acid is contained in a large amount, a free fatty acid is generated when the fat or oil is deteriorated, which causes a deodorant smell, that is, a soapy smell. In the transesterified fats and oils with the system fats and oils, the amount of saturated fatty acids having 14 or less carbon atoms in all constituent fatty acids is less than 20% by mass, and the content of the transesterified fats and oils is more than 60% by mass based on the total amount of the composition. Since the content is 90% by mass or less, soap odor can be suppressed even after long-term storage. For example, there is almost no soapy odor even after storage at 60 ° C. for one month.

  Further, it is possible to suppress the deterioration of flavor due to oxidation of lipids and light deterioration due to long-term storage, and it is possible to improve the flavor over a long period of time. The oil or fat composition for coating of the present invention has a CDM time as an index of oxidation stability of preferably 20 hours or more. The CDM test (Conductometric Determination Method: Rancimat method) is a method for evaluating the oxidative stability of fats and oils listed as a standard method in the standard fats and oils analysis method and the American Oil Chemistry Association method, and is a volatile decomposition product generated by oxidation of fats and oils. Is collected in pure water, its conductivity is continuously measured, and the time to the inflection point at which the rate of change rises sharply is determined.

  Furthermore, the coating oil and fat composition of the present invention, by blending the transesterified oil and fat of the lauric oil and palm oil and fat, has a solidification rate equal to or higher than that of the conventional coating oil and fat composition using a hardened oil. Trans fatty acids can be reduced while ensuring melting in the mouth. As disclosed in Patent Document 3 by the present applicant, the oil and fat composition for coating of the present invention suppresses the transesterified oil and fat from easily becoming crystal nuclei, inducing nucleation, and consequently delaying solidification. Therefore, the solidified property of the coated food is good, and stickiness is quickly suppressed.

  The lauric fat as a raw material of the transesterified fat or oil has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 50% by mass in all the constituent fatty acids. Examples of such laurin-based fats and oils include palm kernel oil, coconut oil, fractionated oils thereof, and hardened oils. These may be used alone or in combination of two or more. Of these, palm kernel oil, its fractionated oil and hardened oil are preferred in view of the fact that a transesterified fat having a higher melting point and a higher melting point than palm oil can be easily obtained. As the hardened oil, a partially hardened oil or a completely hydrogenated extremely hardened oil can be used, but the use of an extremely hardened oil can reduce the amount of trans acid.

  The iodine value of the lauric fat is preferably 2 or less. Use of a lauric fat having an iodine value of 2 or less can improve storage stability. In addition, it is likely to become a core with respect to other fats and oils, and nucleation is induced, so that delay in solidification can be suppressed. An extremely hardened oil can be used as the lauric fat having an iodine value of 2 or less.

  Palm-based fats and oils as a raw material of transesterified fats and oils have a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. Examples of the palm-based fats and oils include palm oil, fractionated palm oil, and their hardened oils. These may be used alone or in combination of two or more. As the fractionated palm oil, a hard part (eg, palm stearin), a soft part (eg, palm olein, palm double olein), a medium melting point (eg, PMF), and the like can be used. When a hardened oil is used as the palm oil, a partially hardened oil, an extremely hardened oil, or the like can be used, but an extremely hardened oil is preferable.

  The palm oil or fat preferably contains the extremely hardened oil in a range of 5 to 45% by mass, more preferably 20 to 40% by mass, based on the total amount of the palm oil or fat. When the extremely hardened oil is contained within this range, storage stability can be improved. In addition, exudation of the liquid oil over time can be suppressed, and the occurrence of stickiness can be suppressed.

  The transesterified fat is preferably obtained by transesterification between 5% by mass and less than 30% by mass of lauric fat and less than 70% by mass and 95% by mass or less of palm fat and oil. When the lauric fat and the palm fat are used in this mass range, it is easy to make the amount of the saturated fatty acid having 14 or less carbon atoms in all the constituent fatty acids of the transesterified fat or oil less than 20% by mass.

  In the transesterification reaction between the lauric fat and the palm fat, a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate or sodium hydroxide is used as a chemical catalyst, and lipase or the like is used as an enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alcaligenes, and the like. The lipase may be 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 a lipase having regioselectivity or a lipase having no regioselectivity can be used, but a lipase having no regioselectivity is preferably used. When a chemical catalyst or an enzyme catalyst having no regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric fat and the palm fat is completed, two saturated fatty acids (S) and two unsaturated fatty acids are used as constituent fatty acids. Among the two saturated triglycerides containing one (U), the mass ratio (SUS / SSU) of the symmetrical triglyceride (SUS) and the asymmetrical triglyceride (SSU) in the transesterified fat is 0.45 to 0.55. .

  When a chemical catalyst is used for the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the amount of oil lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric fat and the palm fat is completed in an equilibrium state, and a transesterified fat 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 amount of the oil lipid, and the transesterification is carried out at 40 to 80 ° C. to complete the transesterification in an equilibrium state, A transesterified fat can be obtained. The transesterification reaction can be performed by any of a continuous reaction using a column and a batch reaction. After the transesterification reaction, if necessary, purification such as decolorization and deodorization can be performed.

  In particular, by transesterifying the laurin-based fat and palm-based fat / oil with a combination of other fats and oils, the triglyceride composition and iodine value of the coating fat / oil composition can be set to the following ranges. preferable.

  In the oil and fat composition for coating of the present invention, the content of triglyceride having lauric acid bonded to the 2-position is preferably 5 to 12% by mass based on the total amount of the oil and fat. When the content is within this range, it is particularly excellent in suppressing flavor deterioration due to lipid oxidation and light deterioration due to long-term storage and suppression of soap odor due to free fatty acids.

  The oil / fat composition for coating of the present invention comprises two saturated fatty acids (S) as constituent fatty acids, two saturated triglycerides containing one unsaturated fatty acid (U), and three saturated fatty acids (S) as constituent fatty acids. It is preferable that the total ratio with the saturated triglyceride is 70% by mass or more and less than 81% by mass with respect to the total amount of fats and oils. When the content is within this range, it is particularly excellent in suppressing flavor deterioration due to lipid oxidation and light deterioration due to long-term storage and suppression of soap odor due to free fatty acids. In addition, the balance between the solidification rate and melting in the mouth can be improved.

  The oil and fat composition for coating of the present invention preferably has an iodine value of 30 to 40. When the content is within this range, it is particularly excellent in suppressing flavor deterioration due to lipid oxidation and light deterioration due to long-term storage.

  Along with the transesterified fats and oils of lauric fats and palm fats and oils, the fats and oils to be blended in the coating fat composition of the present invention are not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, Cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, cacao butter, illipe fat, lard, beef tallow, milk fat, their fractionated oils or their processed oils (hardened and One or more of which have been subjected to transesterification). These fats and oils may be used alone or in combination of two or more.

  Among these, the iodine value of the coating fat composition of the present invention is in the range of 30 to 40, and in consideration of enhancing storage stability and the like, fats and oils having an iodine value of 65 or less are preferable, and the solidification rate and dissolution in the mouth are further improved. In consideration of the above, oils and fats having an iodine value of 30 to 65 are preferable, and in view of further reducing the amount of trans fatty acid, it is preferable to use palm oils and fats having an iodine value of 30 to 65. Examples of such palm fats and oils include palm oil, palm fractionated soft oil, palm fractionated hard oil, palm fractionated medium melting point oil, and the like.

  The oil and fat composition for coating of the present invention may or may not contain a trans fatty acid as a constituent fatty acid of the oil or fat. However, when the trans fatty acid intake is increased, LDL cholesterol when ingested by the human body increases. sell. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acid in the constituent fatty acids of the fat or oil is preferably less than 10% by mass relative to the total mass of the constituent fatty acids of the fat or oil, and preferably 5% by mass. %, More preferably less than 3% by mass.

  The coating fat composition of the present invention may contain an emulsifier, an antioxidant, an antifoaming agent, a coloring agent, a flavor, and the like as long as the effects of the present invention are not impaired.

  The oil and fat composition for coating of the present invention can be produced by blending the above-mentioned components and uniformly mixing them by a conventional method. The mixing can be carried out by stirring under heating so that each component is uniformly dissolved, and then, by cooling, the oil and fat composition for coating of the present invention can be prepared.

  The food using the coating fat composition of the present invention is not particularly limited, but baked or fried food such as rice confectionery, snack confectionery, biscuit confectionery and the like is preferable.

  Rice confectionery includes rice-based confectionery such as rice crackers, oysters, and hail.

  Examples of snacks include confectionery made from corn such as puffs, corn flakes, popcorn, potato chips, rice flour, potatoes, beans, starches, and the like.

  Examples of biscuit confectionery include hard biscuits, cookies, crackers, pretzel and the like.

  The method for applying the coating oil / fat composition of the present invention to the food is not particularly limited, and spraying with a spray or the like, immersion, coating with a brush, or the like can be applied. Among them, the method by spraying is preferable. For spraying, a spray or the like conventionally used in this field can be used.

  When applying the coating oil or fat composition of the present invention to the above-mentioned food, for the purpose of improving the gloss of the surface, improving the color tone, flavor, crispness, etc., improving storage stability, fixing seasonings, and the like, An appropriate amount can be applied according to the type of food or the like. Further, the seasoning may be applied to the surface of the food by previously mixing with the oil or fat composition for coating or separately from the oil or fat composition for coating.

  The application amount of the coating fat composition of the present invention is preferably 1 to 40% by mass, more preferably 5 to 40% by mass, based on the food.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In addition, the compounding quantity of each component in Table 1 and Table 2 shows a mass part.
(1) Measurement method The iodine value of each fat and oil was measured by the "2.3.4.1-2013 iodine value (Wijs-cyclohexane method)" of the standard fat and oil analysis test method (Japan Oil Chemists' Society).

  The amount of saturated fatty acids having 14 or less carbon atoms in all constituent fatty acids in the transesterified fats and oils and the amount of saturated fatty acids in all constituent fatty acids in the coating fat composition are determined by gas chromatography (standard fat and oil analysis test method (Public interest corporation) It was measured according to “2.4.2.2-2013 Fatty Acid Composition (FID Heated Gas Chromatography)” of Japan Oil Chemists' Society.

  The content of triglyceride in which lauric acid is bonded at the 2-position in the coating oil / fat composition is determined by gas chromatography (standard oil / fat analysis test method (Japan Oil Chemists' Society)). "2.4.2.2-2013 Fatty acid composition (FID temperature-increasing gas chromatographic method)" and "Recommended 2-2013 2nd fatty acid composition"), respectively, and were calculated by using the amount of fatty acids. In addition, it is based on the whole amount of fats and oils.

(2) Preparation of fat composition (transesterified fats 1 to 4)
Transesterified fats 1 and 2 were prepared by the following method. After mixing the laurin-based fat and the palm-based fat and oil in the proportions shown in Table 1, heating to 110 ° C. and sufficiently dehydrating, 0.08 mass% of sodium methylate as a chemical catalyst was added as a chemical catalyst, and the pressure was reduced. The transesterification reaction was performed while stirring at 100 ° C. for 0.5 hour. After the transesterification, the catalyst was removed by washing with water, decolorized using activated clay, and deodorized to obtain a transesterified fat.

  The transesterified fats 3 and 4 were prepared according to the method for transesterified fats 1 and 2.

  Table 1 shows the analysis results of the obtained transesterified fats and oils 1 to 4.

（油脂組成物）
表２に示す配合比にて各油脂を配合し、７０℃で溶解後、均一に撹拌しコーティング用油脂組成物を得た。また油脂組成物の分析値も表２に併せて示した。

(Oil composition)
Each fat and oil was blended at a blending ratio shown in Table 2, dissolved at 70 ° C., and uniformly stirred to obtain a fat and oil composition for coating. The analysis values of the oil and fat composition are also shown in Table 2.

(3) Evaluation The following evaluation was performed on each sample of the examples and the comparative examples.
(Production of crackers)
A cracker was prepared with the following composition. Ammonium carbonate and sodium bicarbonate were separately dissolved in water in advance, and then all the ingredients were combined and mixed at a low speed for 1 minute and a medium to high speed for 8 minutes. Thereafter, the dough was folded in nine layers, punched out at a thickness of 2 mm, and fired at 220 ° C. to obtain a cracker.

The baked cracker was applied by spraying the coating fat composition with a spray so as to be 12 to 14% by mass based on the mass of the baked cracker.
<Cooking of crackers>
Soft flour 100 parts by mass Granulated sugar 8 parts by mass Shortening * 1 20 parts by mass Skim milk powder 2 parts by mass Salt 1 part by mass Ammonium carbonate 3 parts by mass Baking soda 1 part by mass Papain 0.025 parts by mass Hot water 30 parts by mass * 1 Shortening: made by Miyoshi oil and fat "Miyoshi Shortening Z"

[CDM test]
The CDM value was determined by “2.5.1.2-2013” according to the standard method for analyzing fats and oils (Japan Oil Chemists' Society). Specifically, air is blown into fats and oils heated to 120 ° C., volatile decomposition products generated by oxidation are collected in water, and the time (hr) until an inflection point at which the conductivity of water rapidly changes is determined. Examined. The higher the CDM value, the higher the oxidation stability of fats and oils.

[CDM value evaluation]
The coating oils and fat compositions obtained in the examples were evaluated according to the following criteria based on the CDM values measured in the CDM test.
Evaluation criteria ：: 25 hr or more ○: 20 hr or more, less than 25 hr Δ: 18 hr or more, less than 20 hr ×: less than 18 hr

[Soap smell]
The cracker coated with the coating fat composition was placed in a beaker, closed, and stored at 60 ° C. for one month, and the soap odor was evaluated according to the following criteria.
Evaluation criteria ◎: No soap odor.
：: Almost no soapy odor.
Δ: Slight soap odor.
×: Strong soapy odor.

[Sour odor]
The cracker coated with the coating fat composition was put into a beaker, closed, and stored at 60 ° C. for one month, and the rancidness was evaluated according to the following criteria.
Evaluation criteria A : No rancidity.
：: Almost no rancidity.
Δ: Slightly rancid.
X: There is a strong rancid odor.

[Comprehensive evaluation]
Based on each item evaluation of the above-mentioned CDM, soap odor, and rancidity, it was evaluated according to the following criteria.
Evaluation criteria ：: In each case of ◎ or △ in each item evaluation of CDM, soap odor and rancidity △: None of × in each item evaluation of CDM, soap odor and rancidity
When one or more are Δ: ×: When there is one or more × in each item evaluation of CDM, soap odor, and rancidity. Table 2 shows the results of the above evaluation.

Claims (1)

It contains a transesterified fat of a lauric fat and a palm fat, wherein the transesterified fat has less than 20% by mass of a saturated fatty acid having 14 or less carbon atoms in all constituent fatty acids, and has a content of the transesterified fat of less than 20% by mass. I 60 wt percent 90 wt% or less der respect to the total amount of the composition, the content of triglycerides is lauric acid was coupled to the 2-position is 5 to 12 wt% with respect to oil the total amount, saturated as a constituent fatty acid The total ratio of a two-saturated triglyceride containing two fatty acids (S) and one unsaturated fatty acid (U) and a three-saturated triglyceride containing three saturated fatty acids (S) as constituent fatty acids is 70 mass based on the total amount of the fat and oil. less than% or more 81% by weight, coating fat composition iodine number Ru 30-40 der.