JPH0472495B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing margarine-like or cream-like emulsified oil and fat compositions used in various foods. More specifically, the present invention relates to a method for producing a margarine-like or cream-like emulsified oil and fat composition that is stable against temperature changes and exhibits excellent physical properties when used in foods. [Object of the Invention] [Prior Art] Many margarine-like or cream-like emulsified oil and fat compositions used in various foods have been sold, and manufacturing methods have been adopted depending on the purpose. These emulsified oil and fat compositions are generally produced by mixing animal fats and oils such as butter, vegetable oils such as soybean oil, cottonseed oil, and coconut oil, and these hydrogenated oils, and mixing various surfactants with the mixture. be. However, even with emulsified oil and fat compositions that have been processed with various combinations of raw materials, there are certain limits to their physical properties, and after emulsification, they change rapidly when placed at room temperature or higher temperatures. However, it has the disadvantage that the tissue is destroyed and changes, so storage must be carried out at low temperatures. Therefore, research has been conducted on manufacturing methods that are relatively stable against temperature changes and do not deteriorate in quality even when stored at room temperature. A method for producing a foamable fat and oil substance is described in which lecithin, mainly a hydrophilic surfactant and a gum substance are added to the fat and oil, and the mixture is emulsified with milk solids. However, although this method is highly stable at temperatures of about 10°C, it has the disadvantage that stability is lost when the temperature rises in summer. Furthermore, it is generally known that when emulsified oil and fat compositions that are sensitive to temperature changes are used for foods, such as confectionery, satisfactory surface gloss, color, and artificial flower properties cannot be obtained. [Problems to be solved by the invention] The present inventors have been trying for many years to obtain an emulsified oil and fat composition that has strong temperature resistance, exhibits stable artificial flower properties even at high room temperatures, and has a good surface gloss and color. As we continued our research, we learned that the temperature at which crystallization of fats and oils, which had been overlooked in the past, and the endothermic amount of depyrolysis have a significant impact on the properties of emulsions, and we used a differential scanning calorimeter (DSC). 20℃ from 70℃ as measured by
When cooling at a cooling rate of min, the crystallization start temperature is
The temperature is between 18° and 5°C, held at 0°C for 10 minutes, and
The problem was solved by preparing an oil that would have an endothermic peak peak of 5°C or higher when the temperature was raised to 50°C at a heating rate of ℃/min, and adding polyglycerin condensed ricinoleic acid ester to this oil and emulsifying it. . Conventionally, when producing an emulsified oil/fat composition, the change curve of the solid fat index (SCI) depending on temperature of each raw material oil/fat is examined in advance and the formulation is determined while predicting the consistency after blending. In order to target only the specific type of emulsion expected from SCI and to impart stability against heat, it is necessary to use multiple types of emulsions as described in the above-mentioned Japanese Patent Publication No. 56-46810, and to strictly control the addition ratio. need to be managed. However, in the present invention, the stability is directly known by measuring the DSC of the blended fat and oil, so the above-mentioned drawbacks are overcome and management becomes easy. [Structure of the Invention] The present invention uses alumina as a reference material and uses at least two types of oils to perform differential scanning calorimetry (DSC).
According to the measurements, the crystallization initiation temperature was between 18℃ and 5℃ when cooled from 70℃ at a cooling rate of 20℃/min. Polyglycerin condensed ricinoleic acid ester was added in an amount of 0.05 to 0.05 °C to an oil and fat formulation adjusted so that the endothermic peak apex was 5 °C or higher when the temperature was raised to 5 °C.
This is a method for producing an emulsified oil and fat composition by adding 20% by weight. The differential scanning calorimeter used in the present invention is a method in which a sample whose calorific value is to be measured and a reference material are placed in the same room and heated or cooled at a constant rate until the differential temperature reaches 0.
Electric power is supplied until the temperature difference between the sample side and the reference substance side is always maintained at 0, and the energy required to maintain the temperature at 0 is recorded at each temperature.
Therefore, it is possible to measure the heat of crystallization and the endothermic energy during melting of oils and fats, which have not been subject to control during manufacturing until now, and the idea of controlling emulsified oil and fat compositions based on such measurement results is I haven't had any at all until now. The fats and oils used in the present invention include soybean, cottonseed oil, rapeseed oil, palm oil, corn oil, palm kernel oil, milk fat,
Crystallization onset temperature when using animal and vegetable oils such as beef tallow, their hydrogenated oils, fractionated oils, transesterified oils, etc. alone or in combination, and cooling at a cooling rate of 20°C/min from 70°C as measured by DSC. is 18° to 5°C
The temperature is maintained at 0°C for 10 minutes, and the endothermic peak peak is controlled to be 5°C or higher when the temperature is raised to 50°C at a rate of 2°C/min. Test results,
If the cooling temperature is 18°C or higher, there will be disadvantages in terms of flavor, such as a poor aftertaste. Conversely, if the cooling temperature is 5°C or lower, emulsification will become unstable at high temperatures and syneresis will occur.
Furthermore, if the peak of the endothermic peak in the temperature increase test is below 5°C, emulsification at high temperatures becomes unstable. Furthermore, in the present invention, a polyglycerin condensed ricinoleate ester is used as an emulsifier, and as this ester, diglycerin condensed ricinoleate ester, triglycerin condensed ricinoleate ester, etc. are used, and the amount used is 0.05% based on the above-mentioned oil and fat. ~20% by weight. If the amount added is less than the above range, emulsification will become unstable,
On the other hand, if the amount is too large, the flavor will be poor and the effect corresponding to the amount added will not be obtained, which is uneconomical. In the implementation, an oil or fat having the DSC measurement value as described above is prepared, lecithin and Shugar ester are added to this oil, and then polyglycerin condensed ricinoleic acid ester is added and emulsified. In addition, salt, sugar, seasonings, food coloring, spices, etc. can be further added to this emulsified oil/fat composition. Emulsification is carried out by a conventional method, for example, by mixing with a homomixer, sterilizing and emulsifying with a homogenizer or colloid mill, etc. After emulsification, the mixture is aseptically filled into containers and sold. [Test Examples] The effects of the present invention will be explained using test examples. During the experiment, two types of hydrogenated soybean oils with different degrees of hardening and soybean salad oil were blended to prepare three types of fats and oils, A, B, and C, with different DSC analysis patterns. The DSC analysis patterns of these oils and fats are shown in FIGS. 1 and 2. Figure 1 shows that after heating the oil to 70℃,
The temperature drop thermogram is shown when cooling at a cooling rate of 20°C/min, and crystallization of fats and oils started at the temperatures indicated by the respective arrows. Figure 2 shows oil and fat at 0°C.
It shows a temperature increase thermogram when the temperature was maintained for 2 minutes and the temperature was increased at a temperature increase rate of 2° C./min. From these figures, fats and oils A have a crystallization initiation temperature of 12°C, while the peak of the endothermic peak is around 13°C, which falls within the range of the DSC analysis pattern defined in the present invention. Fats and oils B and C are control test oils and fats whose crystallization onset temperatures and endothermic peak peaks are around 4°C and 4°C, and around 21°C and 19°C, respectively. That is, although the apex of the endothermic peak of fat C falls within the range of the present invention, the crystallization initiation temperature is outside the range, while fat B has both temperatures outside the range. Using these three types of oils and fats, seven types of emulsified oil and fat compositions were prepared according to the formulation examples in Table 1. This emulsified oil and fat composition is prepared as follows. 70
Lecithin, diglycerin condensed ricinoleic acid ester, triglycerin condensed ricinoleic acid ester, and glycerin monooleate were dispersed in the oil and fat heated to ℃. Separately, the above oil phase component was gradually added to 70°C water in which sugar and sugar ester were dispersed and dissolved under stirring at 500 rpm using a homomixer. Stirring was continued for 5 minutes after the addition was completed, and then the mixture was cooled to 5°C. In Table 1, No. 1 and No. 4 represent emulsified oil and fat compositions of the present invention, and No. 2, No. 3, No. 5, No. 6, and No. 7 represent emulsified oil and fat compositions as a control. It shows.

[Table] These seven types of emulsified oil and fat compositions are spread on the sponge cake, squeezed out,
The surface gloss, color, and artificial flower properties were examined, and the hardness at 5°C and 30°C was measured using a penetration tester. The results are shown in Table 2.

〔Example〕

An oil or fat was prepared by adding 145 g of unsalted butter to a mixture of 200 g of rapeseed hydrogenated oil and 50 g of soybean salad oil.
The temperature drop thermogram and temperature rise thermogram in the DSC analysis of this fat and oil are shown in FIGS. 3 and 4. As is clear from this figure, the crystallization initiation temperature and the apex of the endothermic peak of this oil and fat are around 11°C and 15°C, respectively, which belong to the scope of the present invention. This oil and fat is heated and dissolved, and polyglycerin condensed ricinoleic acid ester 12.5
g, add 1 g of lecithin to adjust the oil and fat content. water
Dissolve 250g of sugar and 1.5g of sugar ester in 150g, and add a homomixer to this aqueous solution at 5000 rpm.
The above oil and fat components were gradually added while stirring. Stirring was continued for 5 minutes after the addition and then cooled to 5°C. The emulsified oil and fat composition prepared in this way was placed in a piping bag, left to stand for 12 hours at a temperature range of 5, 10, 15, 20, 25, and 30°C, and then squeezed onto a sponge cake to obtain its artificial flower properties. I checked the condition. The results are shown in Table 3.

〔Effect of the invention〕

The emulsified oil and fat composition of the present invention has surface gloss, color,
It has good artificial flower properties, has a hardness that allows it to be squeezed out at both low and high room temperatures, and is very effective when used for food. Furthermore, this emulsified oil and fat composition does not require low-temperature storage and can be transported at room temperature, so storage and transportation costs can be significantly reduced.

[Brief explanation of drawings]

Figure 1 shows temperature drop thermograms of fats and oils A, B, and C.
FIG. 2 shows the temperature increase thermogram, FIG. 3 shows the temperature decrease thermogram of the oil and fat of the example, and FIG. 4 shows the temperature increase thermogram.

Claims (1)

[Claims] 1 Using alumina as a reference material, the temperature at which crystallization begins is 18°C to 5°C when cooled from 70°C at a cooling rate of 20°C/min as measured by differential scanning calorimetry (DSC) using at least two types of oils and fats. between 0℃ and 0℃
The amount of polyglycerin condensed ricinoleic acid ester of 0.05 - 20% by weight
1. A method for producing an emulsified oil and fat composition, which comprises adding the following: