JPH04501652A - edible composition - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] edible composition The present invention relates to novel edible compositions, and more particularly, the present invention relates to novel edible compositions, more particularly, The present invention relates to an edible composition containing a polyol fatty acid polyester exhibiting crystallization behavior.

The present invention further provides for the use of such fat compositions in cooking, frying, baking, etc. or for use in the production of foods containing large amounts of fat.

Polyol fatty acid polyesters, especially sucrose fatty acid polyesters Sugar fatty acid polyesters such as It is knowledge. Although these are hardly digested by the human body, they have traditionally been used in food. It has physical properties and sensations very similar to triglyceride fats and oils. Also, for example In particular, fat-soluble substances such as cholesterol can be wicked up within the gastrointestinal system. Polyol fatty acid polyester has the ability to remove these substances from the human body. Stel has been reported to have uses as a drug.

Edible fat-containing products containing non-digestible polyol fatty acid polyesters are available in the industry. For example, US Pat. No. 3.600.186, US Pat. No. 4.005. No. 195, No. 4,005°196, No. 4,034,083, and European Patent No. Disclosed in No. 0233856, No. 0236288, No. 0235836 .

In the above literature, polyol fatty acid polyester, which is liquid at body temperature, is present in food. By using the so-called anal leakage (ana) It is disclosed that the problem e) may occur. Thoroughly add solid material to the fat phase. Polyol fatty acid polyesters with high solids content or especially at 37°C Solve this problem by increasing the solid stones in the fatty phase by choosing It is suggested that this will be decided.

However, polyol fatty acid polyesters with relatively high fat content For example, polyol fatty acid polyester with a high melting point is used for frying. It has the disadvantage of rapidly solidifying on the utensils and plates on which the fried food is served. cormorant. Furthermore, the polyester crystallizes on the product surface immediately after frying. follow Thus, in compositions containing rapidly crystallizing polyol fatty acid polyesters, Foods that have been fried in Generates a waxy layer of polyol fatty acid polyester on the side. food appearance From a taste point of view as well, the formation of such a solid fat layer is clearly undesirable.

Here, surprisingly, certain polymers can be substantially supercooled before crystallization begins. Select all fatty acid polyester or polyol fatty acid polyester blend By making high melting point polyol fatty acid polyester at relatively high temperature It turns out that it is possible to prevent the assimilation of le. Furthermore, the inventors have determined that substantially Refrigerable polyol fatty acid polyester can be added to foods containing large amounts of fat, e.g. It has been discovered that it can be advantageously used in the production of spreads.

Therefore, firstly, the present invention provides one or more non-extinguishable materials having a slip melting point higher than 25°C. With respect to edible compositions comprising blends of polyol-fatty acid polyesters, Blends of non-digestible polyol fatty acid polyesters have transition times longer than 60 seconds ( transition). Here, the transition time and slip Melting point is related to the total amount of non-digestible polyol fatty acid polyester present in the composition. do.

The transition time of blends consisting of one or more polyol fatty acid polyesters is adiabatic. can be determined from the crystallization curve, which is an S-shaped curve for most fat blends.

Adiabatic crystallization curves for polyol fatty acid polyester blends quenching to a certain temperature t that is below the slip melting point of obtained by measuring the temperature of the fat as a function of time. The temperature t is The fat is chosen to have an N value of 20 at this temperature t. cooling fat by passing it through a microvotator (registered trademark) rotating at 60 rpm. It is done. The fat cools from its slip melting point to the measurement temperature within about 10 seconds It must be. During adiabatic crystallization, the time at which the steepest increase in temperature is observed is called transition time. Blends of polyol fatty acid polyesters in compositions of the invention preferably has a transition time longer than 90 seconds and preferably longer than 1,120 seconds. is more preferable. Blending of polyol fatty acid polyester for longer than 3 minutes Most preferably, it has a fast transition time.

According to a highly preferred embodiment of the invention, the transition time is obtained by quenching the stellate of the blend to a temperature where N(i[I is 40 It will be done. The N value for a fat or fat phase composition at a particular temperature t is denoted as Nt. Equilibrium solid fat of a composition at temperature t, expressed as llffi% of that composition Indicates the content rate. The N value is )x-)Fette, Seif en), 7th Anstrich*1ttel (Anstrich*1ttel) 80 (1978).

It can be easily measured by NMR as described in 180-186. .

Polyol fatty acid polyols with long transition times (i.e., transition times longer than 3 minutes) In the case of esters, the transition temperature is It must be noted that it may be difficult to determine the degree accurately. Po Whether the lyol fatty acid polyester composition has a transition time longer than 3 minutes. A simple method that can be used to determine this is to use the cooling and adiabatic rest method described above. and the solid fat content of the composition when the composition is held under adiabatic conditions for 3 minutes. is to measure temperature. Thereafter, a sample of the composition was subjected to thermal adiabatic crystallization for 3 minutes. After heating, equilibrate for 48 hours at the measured temperature. If solid fat after 48 hours If the fat content is more than twice the solid fat content observed after 3 minutes, then The transition time for the polyol fatty acid polyester blend is greater than 3 minutes. child The solid fat content of the fat blend of van Putte Journal of American Oil Chemists Society ( Journal of American Oil Chemists 5oc iety) 51 (1978), 316. Appropriate measurements can be made by using

The slip melting point is the temperature at which the same phase in the melting fat or fatty substance is an open capillary filled with fatty material, in which air bubbles are forced upwards. It can be simply defined as the temperature at which the temperature decreases enough to increase the temperature.

As used herein, the term "polyol" refers to at least four free hydroxyl means all aliphatic or aromatic compounds containing groups. Such polyols have Specifically included are sugar polyols, which include sugars, i.e. lidos, corresponding sugar alcohols and those with at least 4 free water M groups Contains derivatives of. Examples of sugar polyols include glucose, mannose, and galactose. xylose5. fructose, sorbose, tagatose, ribulose, xylate Lulose, maltose, lactose, cellobiose, raffinose, sucrose , erythritol, mannitol, lactitol, nlupitol, xylitol , and α-methylglucoside. Commonly used and preferred sugar polyols is sucrose.

In this specification, "non-digestible" means that the human body does not digest 70% or more of the target substance. It means that.

In this specification, unless otherwise indicated, the term "fat" is used in its general sense. Any fatty substance that is edible by taste, such as soybean oil, sunflower oil, palm oil, and palm oil. such as coconut oil, babassu oil, butter oil, fish oil, lard, and tallow. Natural or synthetic fats and oils consisting qualitatively of triglycerides, which may all may have already been hydrogenated or otherwise modified), and e.g. Waxy triglycerides such as bajojoba oil and hydrogenated jojoba oil A non-toxic, non-digestible fatty substance with properties similar to These include polyols, fatty acid polyesters, and the like. The terms fat and oil are interchangeable. used interchangeably.

Polyol fatty acid polyesters have so far been defined in general chemical terms.

Polyol fatty acid polyesters derived from sugars or sugar alcohols, especially sugar Using a sugar fatty acid polyester made from a disaccharide such as loin is preferred.

In general, fatty acids themselves or naturally occurring fats and oils are used as polyol fatty acid polyesters. can be used as a source of fatty acid residues in If necessary, adjust the desired slip melting point. Conventional techniques can be used to provide the information. Suitable such techniques include complete or partial 1nter-esterification, t rancesterhication), and fractionation, including polyol or The polyol can be used before or after conversion to fatty acid polyester.

Suitable sources of fatty acid residues are especially partially or fully hydrogenated lauric fats. , such as vegetable oils such as palm kernel oil, coconut oil, and babassu oil.

According to the present invention, on average more than 70% of the hydroxyl groups of the polyol are esterified with fatty acids. A polyol fatty acid polyester which has been esterified is used. higher conversion degree Preference is given to using polyol fatty acid polyesters having on average More than 85% or even more than 95% of the hydroxyl groups in the polyol are fatty acids. Preference is given to using polyol fatty acid polyesters which have been stellated.

The degree to which polyol fatty acid polyester can be supercooled depends on the amount of fat in the polyester. It was found that the distribution of carbon chain lengths of fatty acid residues is highly dependent. polyol fat When the variation in carbon chain length of fatty acid residues in a blend of fatty acid polyesters is relatively large. , such polyester can be cooled fairly appropriately. Therefore, the present invention In a preferred embodiment, a blend of non-digestible polyol fatty acid polyesters is used. The statistical variation in the carbon chain length of fatty acid residues in the chain is greater than 4.3. of fatty acid residues More preferably, the statistical variation in carbon chain length is greater than 5.0. This statistical variation of 5.5 to 15.0, such as compositions exhibiting particularly slow crystallization behavior. Most preferably within this range.

Carbon chain length of fatty acid residues in blends of one or more polyol fatty acid polyesters The variation in is calculated using the following formula:

Here, X is the chain length of the specific fatty acid residue, U is the polyol fatty acid polyester The weight average carbon chain length of the fatty acid residues in the blend, f, is the fatty acid with chain length X. It is the weight ratio of residues to fatty acid residues having a chain length within the range of 4 to 23.

at least % sowt, more preferably essentially all non- Digestible polyol fatty acid polyesters combine polyols with chain lengths greater than 5. have a statistical variation in chain length, more preferably a statistical variation in chain length within the range of 5.5 to 15.0 Preferably, it is obtained by esterification with a blend of fatty acids.

The polyol fatty acid polyesters obtained in this way were compared in terms of chain length. High intra-polyol variation<1ntrapolyol-Va*ce)@ show.

A composition containing a polyol fatty acid polyester that varies within a polyurethane. have similar overall variation with respect to chain length, but lower within-polyol variation. It is preferred over compositions containing polycaustyl. The latter composition is Mixing multiple polyol fatty acid polyesters with distinctly different fatty acid residue distributions Usually obtained by combining

In another preferred embodiment of the invention, indigestible polyol fatty acid polyester The fatty acid residues in the sample contain less than 25wt of fatty acid residues with a chain length of 10 or less, and less than 5. stomach. Furthermore, we have found that compounds with a carbon chain length of 13 to 17, such as valmitic acid, containing a large amount of fatty acid residues and having a carbon chain length of 7 to 23. We have found that it is advantageous to select a large proportion of fatty acid residues.

Therefore, in the preferred example 1SR, non-digestible polyol fatty acid polyester at least 20 wt.% of the fatty acid residues have a carbon chain length within the range of 13 to 17 , more than B□wt,% of the fatty acid residues have a carbon chain length within the range of 7 to 23 Ru.

The amount of fatty acid residues in the blend of polyol fatty acid polyesters of the compositions of the present invention At least 4 Qwt, % of palm kernel oil, coconut oil, babassu oil, or their derivatives is preferably derived from lauric fats such as , from lauric fat; electrically conductive fatty acids include Therefore, the composition of the present invention contains non-digestible At least 5 wt.% of the fatty acid residues in the polymer fatty acid poly 1 stellate are carbon Preferably, the non-digestible polyol has a chain length of 14 (myristic acid residues). At least 5 wt.% of the fatty acid residues in the fatty acid polyester have a carbon chain length of 12 ( lauric acid residues).

The fatty acid residues in the polyol fatty acid polyester blend include lauric fat and glycerinase containing relatively high concentrations of saturated palmitic acid and/or stearic acid residues; Preferably, it is obtained from lido fat. Therefore, non-digestible polyol fat At least 9 Qwt of fatty acid residues in the fatty acid polyester, % of which are 12 to 18 carbons It is preferable that the chain has a certain length.

According to yet another preferred embodiment of the invention, the non-digestible polymer of the composition of the invention 10 Wt of fatty acid residues in all fatty acid polyester, less than 5, more preferably is 5 wt, and has a carbon chain length of less than 5 but greater than or equal to 20.

Suitable triglyceride oils that can be incorporated into the edible compositions of the invention include coconut oil, palm kernel oil, palm oil, butterfat, soybean oil, safflower oil, cottonseed oil , rapeseed oil, poppy seed, corn oil, sunflower oil, and mixtures thereof. rear This oil can be modified as necessary by hydrogenation, fractionation, and/or transesterification. can provide the necessary melting properties. In particular, palm oil, partially hydrogenated Preference is given to rapeseed oil, partially hydrogenated soybean oil.

The triglyceride oil represents the remainder of the fat present in the compositions of the invention. ce) up to 85 wt.% of total fat, preferably less than 75 wt.% can be included in the compositions of the invention in any amount. The composition of the present invention has a weight of total fat. less than 50% triglycerides and more than 50% polyol fatty acid poly Most preferably it includes an ester.

The edible composition according to the invention optionally comprises a polyol fatty acid polyester. In addition to triglyceride fats, it also contains small amounts of ingredients normally found in frying oils. Often these ingredients include anti-foaming agents, anti-splatter agents and naturally occurring substances such as silicone oils. or added tocopherol, butylated hydroxytoluene, aniso or antioxidants such as quinones, acids such as citric acid and ascorbic acid. , flavoring agents, etc. The fat in the composition of the invention is essentially one or more polyesters. Preferably, it consists of an all-fatty acid polyester and a triglyceride fat.

The blend of polyol fatty acid polyesters in the compositions of the invention may be preferably have a slip melting point higher than 37°C. is more preferable. According to another preferred embodiment 7Ai, polyol fatty acid polyester Stell's slip melting point is less than 45°C.

An advantage of the present invention is that the polyol fatty acid polyester contains a limited amount of unsaturated fatty acid residues. This is especially appreciated when it contains only groups, so in a preferred embodiment , preferably at least 5 Qwt.% of the fatty acid residues of the polyol fatty acid polyester. or at least 55 wt.% saturated fatty acid residues.

Preferably, the composition according to the invention contains more than 1 Qwt.% fat; More preferably, it contains more than 50 wt.% fat. According to the present invention Examples of compositions are frying fat, cooking oil, shortening, kitchen margarine. These include spreads, ice cream, dressings, and chocolate. Book The composition of the invention can be used in shallow frying, dee p fryit+g), and therefore less Both preferably contain 75 wt.% fat.

In a highly preferred embodiment of the invention, the fat present in the composition of the invention The fat consists essentially of polyol fatty acid polyesters. A more preferred embodiment , the composition essentially contains one or more non-digestible polyol fatty acid polyesters. Consists of les.

Another aspect of the invention is the use of the composition of the invention in a food heat treatment process. In this case, the consumer supplies at least a part of the food to the food according to the present invention. The composition is brought into contact with liquid fat F7I at a temperature higher than 120'C''. Including. The composition of the present invention can be used, for example, for frying foods. When using IC 1 Immediately after the food is removed from the hot oil (゛, remove the solid fat 11/j layer). I have no intention of making it R1.

Another aspect of the present invention (31) is a method for producing a fat-containing food, which method includes the above-mentioned method. including supercooling the composition.

For example, in the production of spreads containing large amounts of triglycerides, The ceride fat is supercooled in a scraped surface heat exchanger and then It is a common operation to crystallize supercooled fat in C-units. . The edible composition of the present invention uses such conventional processing techniques to produce a large amount of polyol fatty acid. It makes it possible to apply it to the production of spreads containing polyester.

The invention is further illustrated by the following examples.

Example 1 A frying fat consisting of sucrose fatty acid polyester characterized as follows: A fat composition was produced. Palm oil (47 parts) hardened to a slip melting point of 58°C Transesterification blend with palm kernel oil (53 parts) hardened to slip melting point 39°C Esterification of sucrose to over 95% with fatty acids derived from did. This sucrose polyester has a slip melting point of 38°C. , - was found17. The fatty acid residue composition of , z- sprue (1,-Subori J sprue is On the street below Jsu, Jl.

The fat transfer time determined by the method described above was found to be over 3 minutes. Furthermore , this fat was used to fry potato chips in a conventional manner. like this The fries obtained using conventional frying fat are the same as fries obtained using conventional frying fat. Indistinguishable from potato and showed no unripe crystallization of sucrose polyester .

Example 2 Over 95% fatty acids derived from fish oil that has been hardened to a slip melting point of 37°C. The above experiment was repeated using sucrose polyester that had been esterified to a certain degree. I returned it. The fatty acid residue composition of this sucrose polyester was as follows.

Fatty acid chain length Weight % of total fatty acids 18 20, to The transition time of the sucrose polyester composition was found to be over 3 minutes. .

Example 3 Sucrose fatty acid polyester esterified to over 95% with a mixture of fatty acids. A frying fat composition consisting of an ester was prepared. This sucrose polyester was found to have a slip melting point of 27°C. The resulting ester after esterification Claus polyester was characterized by the following fatty acid residue distribution.

Fatty acid chain length Weight % of total fatty acids 18 32.0 The fat transfer time determined by the method described above was found to be over 3 minutes. this The fat was used to fry potato chips. The frame obtained in this way For fried potatoes, the following composition does not show unripe crystallization of sucrose esters: The above experiment was repeated using fat, and soybean oil was completely hardened to a slip melting point of 65°C. (55 parts) and soybean oil (45 parts) slightly hardened to a slip melting point of 28°C. Fatty acids derived from the blend reduce sucrose to over 95%. It has been converted into a file. This sucrose polyester has a slip melting point of 42°C. It turned out that.

The fatty acid residue distribution of this sucrose polyester) V was as follows.

16 48.3 17 0.2 18 50.4 A fatty acid derived from palm oil that has been hardened to a slip melting point of 44°C. The base was esterified to an extent of over 95%. This sucrose polyester It was found that the statistical variation of fatty acid chain length for

The transition times for these two fat compositions were found to be significantly shorter than 60 seconds. So Then, sliced potatoes fried in these fat compositions are removed from the frying oil. When taken out and placed on a plate at air temperature, a solid fat layer rapidly formed.

"Le 1" (-puyo) and Kojo Ni wa Yu "L once one" (= Yo sucrose fatty acid polyester Eight different sets of esters (esterified to over 95%) The transition time of the product was measured. All sucrose polyesters are rich in fatty acid residues. It was obtained by esterification using the compound. That is, these polyesters is a combination of two or more species with intra-polyol variations in significantly different fatty acid residue chain lengths. It is not the same as a polyester blend. These sucrose polyester pairs The distribution of fatty acid residues in the product (expressed as % of total fatty acids) is as follows: 100 ．． 1 0.1 0.1 0 0.2 0.1 0.3 0.112 0.1 0 ．． 1 0.1 0.4 0.1 0.1 0.1 0.214 1.0 0.2 0.2 15.0 0.8 0 0.2 0.616 59.3 3.9 3 ．． 6 46.2 60.6 4.6 12.8 32.618:0・0' 18 ．． 3 34.3 48.0 8.4 13.8 47.6 46.0 33.0 18:1:126.0 46.6 27.8 19.2 18.9 6.8 0 ．． 1 3.518:1:038.9 14.8 20.3 10.4 5.3 12.7 36.7 11.718:2:0' 6.3 0.2 0.1 0. 3 0.1 27.7 3.8 18.318:3:050 0 0 0.1 0 0.1 0.1 01 Stearic acid 2 Elaidic acid 3 Oleic acid 4 Linoleic acid 5 Rilunic acid The slip melting point ('C) of the above sucrose polyester composition is shown below.

CDEFGHKL The fact that the sum of the above numbers does not necessarily add up to 100% is explained by the rounding error effect. can.

The transition time for each of the eight compositions above was found to be less than 60 seconds.

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Claims (1)

[Claims] 1. One or more non-digestible polyol fatty acids with a slip melting point higher than 25°C An edible composition comprising a blend of polyesters, the non-digestible polyol fatty acids Polyester is a composition with a transition time greater than 60 seconds. 2. Transition time is at least 90 seconds, preferably longer than 3 minutes The composition described in Section. 3 Statistical variation in carbon chain length of fatty acid residues of non-digestible polyol fatty acid polyesters Claim 1 or 2, wherein the motion is greater than 4.3, preferably greater than 5.0. The composition described in. 4 The fatty acid residue of the non-digestible polyol fatty acid polyester has a chain length of 10 or less. Fatty acid residues were added to 25wt. Any of claims 1 to 3 containing less than % The composition according to item 1. 5 At least 5 wt. of fatty acid residues of the non-digestible polyol fatty acid polyester. % has a carbon chain length of 14 and is a non-digestible polyol fatty acid polyester fat At least 5 wt. of acid residues. % has a carbon chain length of 12 4. The composition according to any one of Items 4 to 4. 6. Blend of polyol fatty acid polyester has a slip melting point higher than 30℃ , preferably having a slip melting point higher than 37°C. The composition according to any one of Item 5. 7 At least 50 wt. of fatty acid residues of polyol fatty acid polyester. %, good Preferably at least 65wt. % is saturated fatty acid residues The composition according to any one of clause 6. 8 10wt. % fat, preferably 50 wt. Contains more fat than % A composition according to any one of the subclaims 1 to 7 having the following claims. 9 Claims in which the fat consists essentially of one or more polyol fatty acid polyesters A composition according to item 8. 10 The slip melting point of the polyol fatty acid polyester blend is less than 45°C. A composition according to any one of claims 1 to 9. 11. Heat treatment of the composition according to any one of claims 1 to 10. Use in a process, wherein said process converts at least a portion of said food product into said food product. contacting a liquid fat containing the composition and having a temperature greater than 120°C. On the way. 12. Fat content of the composition according to any one of claims 1 to 10 Use in a method of manufacturing a food product, wherein the method supercools the composition. Uses including.