JPH08231981A - Oil and fat composition - Google Patents

Abstract

PURPOSE: To obtain an oil and fat composition having a continuous phase of oil and fat, excellent in melt in the mouth, improved in oily feeling or dispersibility in the mouth and suitable for filling, for topping and for sanding, etc., by mixing a polyglycerin fatty acid ester having a specific HLB into the composition. CONSTITUTION: The objective oil and fat composition excellent in melt in the mouth, improved in oily feeling or dispersibility in the mouth and suitably used for filling, for topping and for sanding, and also usable for conveying on a lorry or for using in dissolving is obtained by blending a polyglycerin fatty acid ester having 5.5-8.5 HLB (fatty acid residue is unsaturated) (e.g. decaglycerin pentaoleate) in an amount of 0.01-20.0wt.% in an oil and fat composition with a sole oil or a mixed oil, etc., of soybean oil, rapeseed oil, palm oil, corn oil, rice oil, fish oil, beef tallow, hog fat, milk fat, cacao butter, and their hydrogenerated oil and fat, or their hardened oil and fat, refined oil and fat, fractionated oil and fat, fractionated hardened oil and fat, ester-exchanged oil and fat, etc.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention is used as an oil and fat composition for filling, topping, sand and the like.
The HLB of 5.5, which improves the oiliness and dispersibility in the mouth of oils and fats and can be used for transporting by truck or for use by dissolving it, is 5.5.
~ 8.5 to a fat composition containing a specific emulsifier.

[0002]

Conventionally, as a fat and oil composition for sand cream of biscuits, sugar cream in which powdered sugar, shortening and a taste component are mixed is used, and as a fat and oil composition for tobbing a cake or a sand, syrup,
Butter cream, which is a mixture of shortening and taste components, is used, and as an oil and fat composition for the center or topping of baked confectionery, an anhydrous filling that has been subjected to a crushing process such as chocolate is used. In addition, JP-A-52
-21006 discloses a fat and oil composition for foods, which is obtained by mixing a high HLB emulsifier with an oil-based solubilizer together with an oil and fat. JP-A-6-209706 discloses a fat and oil composition containing a high HLB emulsifier. The thing is disclosed.

[0003]

However, in the above-mentioned conventional fillings and the like, since the fats and oils used for them are in a continuous phase, they feel greasy when they are eaten and have poor melting in the mouth. Therefore, using fats and oils with a low melting point, or fats and oils that easily take heat of fusion when melting in the mouth, such as cocoa butter, are used to improve melting in the mouth, but the melted fats and oils are oil-soluble and saliva is water-soluble. However, since it has the property of being oily, the dispersibility of fats and oils in the mouth is poor, and there is a problem that oiliness remains.

The oil and fat composition for foods described in JP-A-52-21006 described above is an oil and fat composition for kneading into bread and cake dough, and is used for filling and topping as the object of the present invention. It was not suitable as an oil / fat composition for food and sand. Furthermore, the above-mentioned JP-A-6-20
The high HLB emulsifier-containing oil and fat composition described in Japanese Patent Publication No. 9706 has improved oily feel and dispersibility in the mouth, but since the emulsifier in the composition does not dissolve in oil and fat, it is used for transporting or dissolving in a truck. There is a problem that the emulsifier precipitates and cannot be used.

Therefore, an object of the present invention is to fill
It is preferably used as an oil and fat composition for toppings, sands, etc., melts well in the mouth, has improved oiliness and dispersibility in the mouth, and is substantially a continuous phase of oils and fats, and is transported or dissolved by a truck. An object of the present invention is to provide an oil and fat composition that can also be used for applications.

[0006]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that HLB contains a specific emulsifier in a specific range, and that the oil or fat substantially forms a continuous phase. It was found that the composition achieves the above object.

The present invention was made based on the above findings, and contains a polyglycerol fatty acid ester having an HLB of 5.5 to 8.5 (provided that the fatty acid residue is unsaturated),
Further, the present invention provides an oil / fat composition characterized in that the oil / fat substantially forms a continuous phase.

The oil and fat composition of the present invention will be described in detail below.

The fat and oil composition of the present invention is characterized in that it contains a specific emulsifier and that the fat and oil substantially form a continuous phase.

The above-mentioned specific emulsifier used in the oil and fat composition of the present invention is a polyglycerol fatty acid ester having an HLB of 5.5 to 8.5 (provided that the fatty acid residue is unsaturated).

HL of the above polyglycerol fatty acid ester
B is 5.5 to 8.5, preferably 6.0.
It is 7.5. When the HLB is less than 5.5, the oiliness and the dispersibility in the mouth cannot be sufficiently improved. When the HLB is more than 8.5, the oiliness and the dispersibility in the mouth are improved, but the roll- When used in an oil phase or dissolved, the emulsifier precipitates, which is not preferable.

The polyglycerin residue constituting the above polyglycerin fatty acid ester has a degree of glycerin polymerization of diglycerin, triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin, decaglycerin and the like. 2 to 10 polyglycerin residues are preferable, and diglycerin, tetraglycerin, hexaglycerin and decaglycerin residues are particularly preferable.

The fatty acid residue constituting the polyglycerin fatty acid ester is a residue of unsaturated fatty acid, and examples thereof include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid and erucic acid. Examples thereof include groups, but are not particularly limited as long as they are residues of unsaturated fatty acids. Among the above examples, the oleic acid residue is particularly preferable in terms of stability over time. In the present invention, when the polyglycerin fatty acid ester in which the fatty acid residue is not unsaturated is used, the excellent effect of the present invention cannot be obtained.

The number of ester bonds in the above polyglycerol fatty acid ester is HLB of 5.5 to 8.5.
The number of ester bonds in one molecule of the polyglycerin fatty acid ester is preferably 1 to 7, though not particularly limited as long as it is within the range.

In the oil and fat composition of the present invention, the content of the polyglycerol fatty acid ester is preferably 0.01 to 20.0% by weight, more preferably 0.1 to 2.0% by weight in the oil and fat composition. , Most preferably 0.3-0.5
% By weight. If the amount used is less than 0.01% by weight,
The oily feeling of oils and fats and the dispersibility in the mouth cannot be improved, and
If it exceeds 0% by weight, emulsifier odor may be generated, or problems may occur in emulsification during the production of butter cream, which is not preferable.

The oil and fat used in the oil and fat composition of the present invention is
No problem if edible oils and fats, for example, soybean oil, rapeseed oil, palm oil, corn oil, rice oil, fish oil, beef tallow, lard, milk fat, cocoa butter, and hydrogenated oils or fats thereof, or hardened oils or fats thereof, Examples include single or mixed oils such as white oil and fat, fractionated oil and fat, fractionated hardened oil and fat, and transesterified oil and fat.

In the oil / fat composition of the present invention, the above-mentioned oil / fat is used except for the polyglycerin fatty acid ester and other additives described below.

The oil and fat composition of the present invention is a composition in which oil and fat substantially form a continuous phase, and is used, for example, as an anhydrous cream such as sugar cream or chocolate, butter cream or the like.

Within the scope of the object of the present invention, the oil and fat composition of the present invention may optionally contain components other than the above essential components, for example,
Other emulsifiers other than the polyglycerin fatty acid ester,
It is also possible to add additives such as taste substances. Examples of the other emulsifiers include, for example, monoglycerin fatty acid ester, lecithin, propylene glycol fatty acid ester,
Examples thereof include sorbitan fatty acid ester and sucrose fatty acid ester. Examples of the above-mentioned taste substances include sugar, powdered sugar, salt, syrup, cacao mass, cocoa powder, milk powder, and flavors.

The fat and oil composition of the present invention is extremely useful as a fat and oil composition for biscuits such as sand cream, for tobbing or sanding cakes, for the center of baked confectionery, or for toppings. It can also be used for the intended purpose.

[0021]

EXAMPLES The oil and fat composition of the present invention will be further described below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

Example 1 HLB 7.0 decaglycerin pentaoleate 0.5
A shortening of 70 parts by weight of hydrogenated soybean oil (melting point 36 ° C.) and 29.5 parts by weight of rapeseed white squeezing oil was obtained. 50 parts by weight of this shortening and 50 parts by weight of powdered sugar were mixed to produce a sugar cream, and the following evaluations were carried out.

Example 2 0.3 parts by weight of diglycerin monooleate of HLB6.5, 80 parts by weight of rapeseed hydrogenated oil (melting point 36 ° C.), 19.6 parts by weight of soybean white squeezing oil, and 0.3 parts by weight of lecithin. Got shortening. 50 parts by weight of this shortening, 5 syrups
Butter cream was prepared by mixing 0 parts by weight, and the following evaluations were carried out.

Example 3 HLB 7.0 hexaglycerin trilinoleate 0.5
Parts by weight, sugar 40 parts by weight, cacao mass 5 parts by weight, cocoa powder 7 parts by weight, whole milk powder 8 parts by weight, skim milk powder 8 parts by weight, palm fractionated hydrogenated oil (melting point 35 ° C.) 31 parts by weight, lecithin 0.3 parts by weight And 0.2 parts by weight of fragrance were crushed into chocolate, and the following evaluations were performed.

Example 4 0.5 parts by weight of diglycerin monooleate of HLB 6.5, 70 parts by weight of soybean hydrogenated oil (melting point 36 ° C.), palm oil 2
A melt type sand shortening comprising 9.2 parts by weight and lecithin 0.3 parts by weight was obtained. In a dissolved state, they were transported by truck, 50 parts by weight of this shortening and 50 parts by weight of powdered sugar were mixed to produce a sugar sand cream, and the following evaluations were carried out.

Comparative Example 1 70 parts by weight of hydrogenated soybean oil (melting point 36 ° C.), rapeseed white squeezing oil 2
A shortening of 9.5 parts by weight and 0.5 parts by weight of HLB4 hexaglycerin pentastearate was obtained. 50 parts by weight of this shortening and 50 parts by weight of powdered sugar were mixed to produce a sugar cream, and the following evaluations were carried out.

Comparative Example 2 80 parts by weight of hydrogenated rapeseed oil (melting point 36 ° C.), soybean white squeezing oil 1
A shortening of 9.4 parts by weight, lecithin 0.3 parts by weight, and HLB 6.5 diglycerin monostearate 0.3 parts by weight was obtained. 50 parts by weight of this shortening and 50 parts by weight of syrup were mixed to produce butter cream, and the following evaluations were carried out.

Comparative Example 3 40 parts by weight of sugar, 5 parts by weight of cocoa mass, 7 parts by weight of cocoa powder, 8 parts by weight of whole milk powder, 8 parts by weight of skimmed milk powder, 31.5 parts by weight of hardened oil of palm fractionation (melting point 35 ° C.), 0.3 parts by weight of lecithin and 0.2 parts by weight of fragrance were crushed into chocolate and evaluated as follows.

Comparative Example 4 70 parts by weight of hydrogenated soybean oil (melting point 36 ° C.), palm oil 29.
A melt-type shortening for sand containing 2 parts by weight, 0.3 part by weight of lecithin, and 0.5 part by weight of decaglycerin monooleate of HLB13 was obtained. When it was transported by truck in a dissolved state, the emulsifier was precipitated and a sand cream could not be obtained.

Comparative Example 5 70 parts by weight of soybean hydrogenated oil (melting point 36 ° C.), palm oil 29.
A melt-type shortening for sand containing 7 parts by weight of lecithin and 0.3 part by weight of lecithin was obtained. In a dissolved state, they were transported by truck, 50 parts by weight of this shortening and 50 parts by weight of powdered sugar were mixed to produce a sugar sand cream, and the following evaluations were carried out.

Evaluation was made by 10 panelists in the following
The sensory test shown in was carried out. When the sugar cream of Example 1 and the sugar cream of Comparative Example 1 were compared, eight panelists found Comparative Example 1
It was judged that the sugar cream of Example 1 had a clearer oily feeling and a better dispersibility in the mouth than the sugar cream of Example 1, and the two people judged that there was no difference. Comparison between the butter cream of Example 2 and the butter cream of Comparative Example 2 revealed that nine panelers found that the butter cream of Example 2 had a distinctly less oily feel than the butter cream of Comparative Example 2 and had a dispersibility in the mouth. Was judged to be good, and one was judged to have no difference. When the chocolate of Example 3 and the chocolate of Comparative Example 3 were compared, it was found that all 10 panelists found Comparative Example 3
It was judged that the chocolate of Example 3 had no apparent oily feel and the dispersibility in the mouth was better than that of the chocolate. When the sand sugar cream of Example 4 and the sand sugar cream of Comparative Example 5 were compared, all 10 panelists found that the sand sugar cream of Example 4 was clearly more oily than the sand sugar cream of Comparative Example 5. It was judged that there was no sexual feeling and the dispersibility in the mouth was good.

[0032]

The oil and fat composition of the present invention is used for filling,
It is preferably used as an oil and fat composition for toppings, sands, etc., melts well in the mouth, has improved oiliness and dispersibility in the mouth, and is substantially a continuous phase of oils and fats, and is transported or dissolved by a truck. It can also be used for the intended purpose.

Claims (2)

[Claims] 1. An oil and fat composition comprising a polyglycerol fatty acid ester having an HLB of 5.5 to 8.5 (however, a fatty acid residue is unsaturated), and the oil and fat substantially form a continuous phase. Stuff. 2. The polyglycerin fatty acid ester,
The oil / fat composition according to claim 1, wherein the oil / fat composition contains 0.01 to 20.0% by weight.