JPH09220065A - Pasty oil-in-water type oil and fat emulsion composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a pasty oil-in-water type oil and fat emulsion composition suitable as a topping and a filling for bun, cake, dessert, cooled food, prepared food, etc., and sandwich. SOLUTION: This emulsion comprises oils and fats, an emulsifying agent and grain flour. The oils and fats comprise 3-50wt.% of oils and fats which are composed of 10-40wt.% of >=20C saturated fatty acids as triglyceride constitutent fatty acids, >=40wt.% of unsaturated fatty acids and have an isomerization ratio (the amount of trans acid/the whole amount of unsaturated fatty acids) of >=0.5.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a paste-like oil-in-water oil / fat emulsion composition suitable for topping, filling, sanding and the like of breads, cakes, desserts, cooked foods, side dishes and the like. More specifically, it does not change its state depending on storage conditions, has excellent aging resistance, freeze resistance, and heat resistance, has foamability in a wide temperature range (0 to 35 ° C.), and depends on storage conditions even after foaming. The present invention relates to a paste-like oil-in-water oil / fat emulsion composition having no change in taste and physical properties, excellent in taste and texture and suitable for confectionery, bread making, cooking, and soda products, and a whipped cream foaming the same.

[0002]

2. Description of the Related Art In recent years, semi-prepared foods and cooked foods are widely available in the distribution market due to the development of food processing technology and preservation technology. As a method of storing and distributing these foods, chilled or frozen foods are used. Examples of such foods include paste-like emulsified foods such as oil and fat, flour and water as the main raw materials such as custard cream and white sauce, but when the raw materials are separated by chilled or frozen storage for a long period of time, However, there is a problem that the starch gel in the flour is aged and water is released, and the original appearance and flavor of the food are impaired.

For these problems, a method of using gelatin, modified starch and natural paste (Japanese Patent Publication No. 34386/1992).
No.), an emulsifier, starch, and an enzyme (Japanese Patent Application Laid-Open No. Hei 4-
No. 207143), saccharified reduced starch, and polyglycerin fatty acid ester (JP-A-3-117469).
No.), a method of using an oil and fat blended with a specific emulsifier (JP-A-4-71448), and various other methods have been proposed. However, these conventional methods cannot completely solve the above-mentioned separation of oils and fats and aging of starch, and since they contain relatively large amounts of additives that are not originally used, they have problems in taste and texture. Met.

Further, custard cream, white sauce and the like contain starch, which is said to inhibit the foaming property in the composition thereof, and have no foaming property. Therefore, for example, in order to obtain a whipped custard cream, it is the current situation that it is used as a duplo cream, which is a mixture of foamed creams, but sufficient foamability is not obtained, and after foaming The physical properties of custard cream are extremely unstable, and the original flavor of custard cream is lost. Therefore, if foaming custard cream, white sauce, salad dressing, etc. are provided, it is a low-calorie food with increased volume by aeration, and further by aeration, it has a soft and various texture. It is possible to open new fields in the food field as foods with

[0005]

In view of the above situation, the present invention has high emulsion stability (aging resistance, freezing resistance, heat resistance) that does not change depending on storage conditions, and has a wide temperature range. Paste-like oil in water for foaming at (0-35 ° C), which does not change in taste and physical properties depending on storage conditions even after foaming and has excellent taste and texture An object is to provide a type fat and oil emulsion composition.

[0006]

DISCLOSURE OF THE INVENTION In order to obtain a high-quality, high-performance emulsion as described above, the present inventors have examined the crystal and emulsion structure of fat globules (oils and fats) in the emulsion. . As a result, by using a mixed acid group triglyceride of a saturated fatty acid and an unsaturated fatty acid, which has a specific composition as an oil and fat component, and by additionally using a lipoprotein and a thickener, fat globule (oil and fat) crystals can be rapidly finely divided. It is possible to suppress coagulation during storage and coarsening due to phase inversion, stabilize the emulsified state, and there is no change during storage due to the strong interface of fat globules, but stable foam once foamed It was found that agglomeration of spheres and a network structure can be formed, and the paste-type oil-in-water type oil / fat emulsion composition aimed at above was completed.

That is, the first aspect of the present invention is to provide an emulsion containing fats, oils, emulsifiers, and flours, wherein the fats and oils contain 10 to 40% by weight of saturated fatty acids having C20 or more and 40% by weight of unsaturated fatty acids as triglyceride-constituting fatty acids. 3 to 50% by weight of an oil or fat that is contained above and has an isomerization ratio (trans acid amount / total unsaturated fatty acid amount) in the unsaturated fatty acid of 0.5 or more,
Furthermore, the paste-like oil-in-water oil / fat emulsion composition containing 0.01 to 10% by weight of lipoprotein and 0.01 to 1% by weight of a thickening agent is the second aspect of the present invention. Whipped cream made by foaming an oil-based oil and fat emulsion,
The content of each.

Hereinafter, the present invention will be described in detail. First, the mixed acid group triglyceride having a specific composition used in the present invention is achieved only by a long-chain saturated fatty acid, a cis-unsaturated fatty acid and a trans-unsaturated fatty acid, and a combination thereof in a specific amount, which is lacking. However, the effect of the present invention cannot be sufficiently achieved. For example, in the case of an oil or fat in which a long-chain saturated fatty acid having a C20 or more is less than 10% by weight, or a long-chain saturated fatty acid is replaced with a less than C20 such as stearic acid, the change in the amount of crystals with temperature is small, but the crystal Becomes coarse. Further, if the long-chain saturated fatty acid exceeds 40% by weight, fine crystals can be obtained, but the fluidity and melting in the mouth are deteriorated, which is not practical. Further, if the unsaturated fatty acid is less than 40% by weight, melting in the mouth is deteriorated and it becomes unpractical. The number of carbon atoms of the unsaturated fatty acid is not particularly limited, but C16 to C24 are preferable in that they naturally exist and are easily available at low cost. Furthermore, if the isomerization rate of unsaturated fatty acids is less than 0.5, the amount of crystals changes greatly with temperature, which is not preferable in practice. A mixed acid group triglyceride containing one long-chain saturated di-unsaturated type in which one of the triglyceride-constituting fatty acids is a saturated fatty acid having C20 or more, the remaining two are unsaturated fatty acids, and at least one of them is a trans acid and triglyceride Are particularly preferred.

The method for obtaining the specific mixed acid triglyceride of the present invention is not particularly limited, but it is preferably obtained by the following production method based on transesterification and selective isomerization hydrogenation. That is, fats and oils rich in unsaturated fatty acids of C20 or more (for example, cruciform oil and fish oil such as helsin rapeseed oil) are hydrogenated to reduce the iodine value (IV) as much as possible, so-called extremely hardened oils and One of the raw materials is behenic acid triglyceride and / or a blended oil of these and other fats and oils, and fats and oils rich in unsaturated fatty acids (for example, soybean oil, rapeseed oil, olive oil, safflower oil, cottonseed oil and the above-mentioned cruciform oil and Fish oil, palm soft oil, etc.), fatty acid or lower alcohol ester of fatty acid, or vice versa, that is, unsaturated fatty acid and C2
A method may also be used in which a fatty acid rich in 0 or more saturated fatty acids or a lower alcohol ester of a fatty acid and a fatty acid rich in an unsaturated fatty acid or a lower alcohol ester of a fatty acid are directly esterified with glycerin. In these reactions, a mixed acid group triglyceride of the present invention can be obtained by subjecting oils and fats rich in unsaturated fatty acids, fatty acids or lower alcohol esters of fatty acids to selective isomerization hydrogenation which is usually used in advance or after the reaction. Further, if necessary, one or both of the trisaturated or higher triglyceride and the triunsaturated triglyceride to be produced may be fractionated and used.

Since the transesterification reaction does not particularly require regiospecificity, it may be a reaction using an alkali metal catalyst such as sodium methylate or an enzymatic reaction using a lipase. Vacuum steaming or a molecular still can be used to remove fatty acids remaining after the reaction. In addition, selective isomerization hydrogenation is carried out by a method using a nickel catalyst poisoned with sulfur or a method of adding a sulfur compound (for example, a sulfur-containing amino acid such as methionine, a thiazole ring-containing compound, sodium metabisulfite or potassium). Is exemplified. When carrying out the fractionation treatment, any of a solventless fractionation method, a method using an organic solvent such as n-hexane or acetone, or a method using an aqueous surfactant solution may be used.

The specific mixed acid group triglyceride used in the present invention has a feature that the amount of crystals changes little with temperature and that it becomes fine crystals regardless of the cooling conditions. Since it does not cause coarsening with the use of the oil-in-water type oil / fat emulsified composition as a crystal component of oil / fat, it is possible to quickly promote crystallization and obtain a stable emulsion against temperature change. You can The specific mixed acid group triglyceride thus obtained is blended in an amount of 3 to 50% by weight based on the total weight of the oil / fat of the oil-in-water oil / fat emulsion composition. If it is less than 3% by weight, a sufficient effect cannot be obtained, and if it exceeds 50% by weight, the amount of solid fat increases.
Melt in the mouth decreases, which is not preferable.

The lipoprotein used in the present invention is
A complex of lipid and protein, for example, serum of cow, goat, sheep, etc., eggs of aquatic animals such as walleye pollack, salmon, trout, carp, sturgeon, sea urchin, chicken, quail, pheasant, Examples include eggs contained in birds such as ducks and ostriches and those contained in biological membranes. In particular, a complex of an organic acid monoglyceride and milk protein is more preferable from the viewpoints of the emulsion stabilizing effect, flavor and cost. The complex of this organic acid monoglyceride and milk protein can be obtained by the method described below. That is, examples of the organic acid monoglyceride include succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride and acetic acid monoglyceride, and these may be used alone or in combination of two or more kinds. In addition, the fatty acid residue of these organic acid monoglycerides is preferably a saturated fatty acid because it can bind effectively in a three-dimensional structure. Milk proteins include skim milk powder, whole skim milk powder, casein, whey protein, and the like, but especially casein in a non-micelle state (for example, sodium casein, potassium casein).
And whey protein are preferred, and these may be used alone or in combination of two or more. In particular, when used in an acidic oil-in-water oil / fat emulsion composition, whey protein is preferably used because it has acid resistance.

Next, a method for producing a complex of these organic acid monoglyceride and milk protein will be described. First, an aqueous solution of milk protein having a concentration of 1 to 50% by weight, preferably 5 to 25% by weight is prepared. At this time, it is preferable to adjust the pH of the aqueous protein solution to a range of usually 6 to 7 in order to effectively bind the organic acid monoglyceride. Next, the aqueous protein solution thus prepared is usually heated to a temperature slightly higher than the melting point of the organic acid monoglyceride at 50 to 70 ° C. Then, add 1 / of protein to this aqueous protein solution.
100 to 1/1 (weight ratio) of organic acid monoglyceride is added, mixed and dissolved, and then a complex of organic acid monoglyceride and milk protein is obtained by homogenizing means such as an ultrasonic homogenizer, homogenizer, homomixer, mycoloider. To prepare. When the complex of the organic acid monoglyceride and the milk protein thus obtained is used in the form of the aqueous solution as it is, it is desirable to perform sterilization treatment such as UHT from the viewpoint of storage. Also, from the viewpoint of handling and storage, the drying treatment may be performed by means such as spray drying, reduced pressure drying, and freeze drying. Lipoproteins such as a complex of these organic acid monoglycerides and milk proteins are adsorbed to the fat globule interface and strengthen the fat globule interface, thereby stabilizing the emulsification and
Fat globules that have been demulsified and destroyed by strong stirring and vibration such as whipping can be strongly aggregated, and a stable network structure can be maintained. The lipoprotein thus obtained is preferably blended in an oil-in-water type oil / fat emulsion composition in a dry weight ratio of 0.01 to 10% by weight. If it is less than 0.01% by weight, a sufficient effect cannot be obtained, and 1
Even if added in excess of 0% by weight, the effect will peak.

The thickener used in the present invention is preferably one having an emulsion stability, and specific examples thereof include xanthan gum, guar gum, taragant gum, gum arabic and carrageenan. These thickeners generally have various functions, but gum arabic in particular forms a film around oil droplets and prevents coalescence, thereby improving emulsion stability. Xanthan gum and tarragant gum have a thickening effect accompanied by a yield value, increase the viscosity of the dispersion medium, and have an effect of improving bubble stability by preventing coalescence of dispersoids. Especially, xanthan gum has acid resistance and salt resistance. Alternatively, it is preferably used for an oil-in-water oil / fat emulsion composition containing salt. In addition, guar gum and carrageenan can improve shape retention and prevent water separation by making free water into bound water. One or more of these thickeners are used in an amount of 0.01 to 1.
It is preferable to mix 0% by weight. If it is less than 0.01% by weight, a sufficient effect cannot be obtained, and if it is added more than 1.0% by weight, a paste feeling is imparted to the texture, which is not preferable. The paste-like oil-in-water oil / fat emulsion composition of the present invention contains an oil / fat, an emulsifier, and flour as essential components in addition to the above composition.

The fats and oils used in the present invention may be vegetable fats and oils, animal fats and oils, or hardened, fractionated or transesterified ones thereof, as long as they are usually used for food, and one or two kinds of them may be used. The above oils and fats can be compounded and used. In particular, from the viewpoint of physical properties and texture, the SFC of the fat or oil prepared by mixing the mixed acid group triglyceride used in the present invention is 50 or higher at 10 ° C, 30 or higher at 30 ° C, 35 ° C.
And is preferably 20 or less. Further, these oils and fats are preferably 8 to 52% by weight with respect to the oil-in-water oil / fat emulsion composition. If it is less than 8% by weight, sufficient foamability cannot be obtained, and if it exceeds 52% by weight, it is difficult to obtain a stable oil-in-water oil / fat emulsion composition, and the texture becomes heavy, which is not preferable.

The emulsifier used in the present invention is selected from conventionally known emulsifiers, and the emulsifier stabilizes the emulsification depending on its properties, the one that destroys the emulsification and promotes the aggregation, and the bubbles are taken in stably. These emulsifiers are usually used in combination. In particular, in the present invention, it is preferable to select in consideration of the fracture resistance structure of fat globules and reactivity with starch. For example, polyglycerin fatty acid ester of low and medium HLB, sucrose fatty acid ester of low HLB, sorbitan fatty acid. The combined use of ester and lecithin is preferred. These emulsifiers are preferably blended in the oil-in-water oil / fat emulsion composition in an amount of 0.05 to 2.5% by weight. If the addition amount is less than 0.05% by weight, no effect is obtained, and if it exceeds 2.5% by weight, the emulsification becomes unstable and the taste is not preferable.

The flour used in the present invention is not particularly limited as long as it is a flour suitable for producing a paste-like emulsion, and examples thereof include wheat flour, barley flour, rice flour, corn flour,
Various starches such as buckwheat flour, corn starch, wheat starch, potato starch, etc. can be mentioned as they are, or processed physically, chemically or enzymatically modified α-starch, aged starch, phosphate cross-linked starch, etc. Starch may be used.
From the viewpoint of flavor and texture, it is particularly preferable to use raw cereal flour or starch. These flours are preferably blended in the oil-in-water oil / fat emulsion composition in a range of 0.5 to 20% by weight. If the blending ratio is less than 0.5% by weight, the original taste and texture of the food cannot be obtained, and if it exceeds 20% by weight, paste-like physical properties cannot be obtained and the texture is heavy, which is not preferable. Incidentally, the oil-in-water oil emulsion of the present invention,
In addition to the above essential composition, nuts, pulp, juice, sugar,
Additives such as egg yolk, milk components, spices, seasoning materials, flavors, and coloring agents can be blended alone or in combination of two or more.

As a method for producing the oil-in-water oil / fat emulsion composition of the present invention, an oil phase portion prepared by adding a lipophilic emulsifier and an oil-soluble compounding material to an oil / fat, a hydrophilic dairy raw material, an emulsifier, and Preliminary emulsification is performed by mixing and stirring the aqueous phase portion prepared by adding the water-soluble compounding material. Then, this emulsion is homogenized using a homogenizer such as a homogenizer, and then subjected to cooking (sterilization) treatment (usually at 80 to 145 ° C. for 20 minutes to 3 seconds), and if necessary, again to a plate cooler and a perfecting machine. Homogenizing through a mixer, combinator, botter, etc., and cooling to a range of about 60 to 5 ° C. to obtain a paste-like oil-in-water oil / fat emulsion composition. By the way, the particle size of fat globules affects the emulsion stability and foaming property of the oil-in-water oil / fat emulsion composition, and therefore it is preferable to consider them so that these physical properties are maintained well. Therefore, when the homogenizing pressure is set, it is preferable that the fat globule has a particle diameter of 0.5 to 10 μm. The obtained oil-in-water oil / fat emulsion composition is usually stable at 35 ° C. or lower, and when whipped, a product having a product temperature in the range of 0 to 35 ° C. is preferably used with various whipping tools. Can be aseptically and continuously whipped with a continuous whipping machine and filled in a sterile container.

[0019]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

(Preparation of Sample) Production Example 1 [Sample-1: Preparation of mixed acid group triglyceride (TG1)]
30% by weight of extremely hardened Hyersine rapeseed oil and 70% by weight of rapeseed oil isomerized and hydrogenated by a conventional method were mixed with 0.1% of sodium methylate as a catalyst based on fats and oils.
After reacting at ℃ for 30 minutes, mixed acid group triglyceride (T
G1) was obtained. (Fatty acid composition: palmitic acid 4.6%, stearic acid 1
5.7%, alaquindic acid 4.0%, behenic acid 16.5
%, Oleic acid 17.9%, elaidic acid 37.1%,
Linoleic acid 4.2%)

Production Example 2 [Sample-2: Preparation of mixed acid group triglyceride (TG2)]
To a mixed oil of 75% by weight of corn oil and 25% by weight of behenic acid,
A lipase having a 1.3-position specificity was allowed to act. Then, after removing the fatty acid by molecular distillation, isomerization and hydrogenation were carried out to obtain a mixed acid group triglyceride (TG2). (Fatty acid composition: palmitic acid 7.5%, stearic acid 3.5%, arachidic acid 3.4%, behenic acid 21.8
%, Oleic acid 22.6%, elaidic acid 38.3%,
Linoleic acid 2.8%) (Triglyceride composition: C52: 15.1%, C54:
37.9%, C56: 12.8%, C58: 32.9
%, C60: 0.8%, C62: 0.5%)

Production Example 3 [Sample-3: Preparation of mixed acid group triglyceride (TG3)]
Using 75% by weight of corn oil and 25% by weight of behenic acid, 1.
After transesterification by allowing a lipase having 3-position specificity to act, fractionation was performed using n-hexane to fractionate a medium-melting point fraction enriched in one long-chain saturated diunsaturated triglyceride. Isomerized by hydrogenation and mixed acid group triglyceride (TG
3) was obtained. (Fatty acid composition: palmitic acid 2.2%, stearic acid 4.0%, alaquindic acid 2.5%, behenic acid 23.8
%, Oleic acid 20.1%, elaidic acid 46.5%,
Linoleic acid 0.9%) (Triglyceride composition: C52: 4.0%, C54: 3
1.8%, C56: 9.0%, C58: 53.5%, C
60: 0.6%)

Production Example 4 [Sample-4: Preparation of organic acid monoglyceride-milk protein complex (MP1)] 10% by weight of sodium casein (trade name, haplo: manufactured by Shin Nippon Pharmaceutical Co., Ltd.) was added to 86% by weight of water. After dispersing and dissolving and heating to 65 ° C., 4% by weight of succinic acid monoglyceride (trade name, Poem B-10: manufactured by Riken Vitamin Co., Ltd.) was added, and after dissolution, an ultrasonic homogenizer (5
It homogenized (5 minutes) with 00 W) to obtain an organic acid monoglyceride-milk protein complex (MP1). In order to quantify the ratio of the organic acid monoglyceride / milk protein complex in this complex, 30 ml of the complex and 30 ml of n-hexane were placed in a 100 ml Erlenmeyer flask with a stopper and shaken at 20 ° C. for 15 minutes. , Centrifuge the upper layer (hexane layer) to 20
After collecting ml and distilling off hexane, the solid content was precisely weighed to determine the ratio to the weight of lipid in the complex sample, which was not involved in complex formation. The free fat rate (%) was used. As a result, the free fat rate of MP1 was 7.2%, and most fatty acids were involved in complex formation.

Production Example 5 [Sample-5: Preparation of organic acid monoglyceride-milk protein complex (MP2)] 10% by weight of whey protein (trade name, Milpro H: Sanei Chemical Industry Co., Ltd.) was added to 86% by weight. Disperse and dissolve in water, heat to 65 ° C, add 4% by weight of diacetyl tartaric acid monoglyceride (trade name, Poem W-10: Riken Vitamin Co., Ltd.), dissolve, and homogenize at 60 kg / cm ² with a valve homogenizer. After conversion, 140
After UHT sterilization at 4 ° C for 4 seconds, the mixture was homogenized again at 90 kg / cm ² and cooled to 10 ° C to obtain an organic acid monoglyceride-milk protein complex (MP2). The free fat percentage of this complex was 12.5%.

Example 1 (Compound cream) 10% by weight of soybean hydrogenated oil (melting point 32 ° C), 5% by weight of hardened coconut oil (melting point 34 ° C), butter fat (melting point 32 ° C) 12.
5% by weight and 5% by weight of mixed acid group triglyceride (TG1) were dissolved by heating, and polyglycerin fatty acid ester (H
LB5) 0.1% by weight and soybean lecithin 0.1% by weight were dissolved to prepare an oil phase. On the other hand, skim milk powder 5% by weight, fresh cream 7.5% by weight, white sucrose 5% by weight, wheat flour 4% by weight,
Reduced starch saccharified solution 10% by weight, sucrose fatty acid ester (H
LB7) 0.1% by weight was dissolved in water 35.7% by weight to prepare an aqueous phase. The oil phase was gradually added to the aqueous phase at 60 ° C, preliminarily emulsified and homogenized at 50 kg / cm ² , cooked (sterilized) at 120 ° C for 100 seconds, and then rehomogenized (150 rpm) with Mycoloider, and 60 ° C. Then, the aseptic bag was hermetically filled in to obtain a paste-like oil-in-water oil / fat emulsion composition. The above oil-in-water oil / fat emulsion was aged at 10 ° C. for 24 hours, then whipped with a vertical mixer to prepare a whipped cream, and the foamability (overrun) was measured, and at -20 ° C., 5
The whipped storage properties (shape retention / texture, water separation, appearance, flavor / texture) after storage at 30 ° C. and 30 ° C. for a predetermined period were examined. The same applies to the emulsion before whipped at -20 ° C, 5
Emulsion stability (oil separation)
The aging of starch, water separation, and flavor / texture were evaluated. In addition, evaluation was performed by the following method.

<Evaluation Method> (1) Overrun (%): Proportion of volume increase (%) due to whipped expressed by the following equation {[(constant volume cream weight)-(constant volume cream weight after whipped)] / (Cream weight after whipped of a certain volume) × 100 (2) Emulsion [emulsion stability (separation of oil), aging of starch, syneresis, flavor and texture] and foam (formability / texture, Sensory evaluation criteria for water separation, appearance, flavor / texture) A ′: Very good. A: Good. B: Somewhat inferior. C: Inferior (not practical).

Examples 2 and 3 (Compound Cream) The mixed acid group triglyceride (TG) used in Example 1
A paste-like oil-in-water oil / fat emulsion composition was produced in the same manner except that TG2 and TG3 were added instead of 1). Also, whipping was performed in the same manner as in Example 1 to examine the characteristics, and the emulsion was also evaluated.

Comparative Examples 1 to 3 (Compound Cream) Mixed acid group triglyceride (TG) used in Example 1
Instead of 1), hydrogenated corn oil with a high trans acid content (melting point of 40 ° C.) was used in Comparative Example 1, extremely hardened Hyersin rapeseed oil, which is generally known to be fine crystals in Comparative Example 2, and Comparative Example 3 was used. The transesterified oil obtained by performing the same reaction as in TG1 using the extremely hardened rapeseed oil was added in place of the extremely hardened Hyersine rapeseed oil used in the preparation of the mixed acid group triglyceride (TG1). A paste-like oil-in-water oil / fat emulsion composition was produced by the method. In addition, whipping was carried out in the same manner as in Example 1, the characteristics thereof were examined, and the emulsion was also evaluated. The fatty acid composition of the transesterified oil used in Comparative Example 3 is shown below. (Palmitic acid 4.6
%, Stearic acid 34.8%, arachidic acid 0.6
%, Behenic acid 0.8%, oleic acid 18.0%, elaidic acid 37.2%, linoleic acid 4.0%) The results of Examples 1 to 3 and Comparative Examples 1 to 3 above are summarized below. It shows in Table 1.

[0029]

[Table 1]

As is clear from the results shown in Table 1, the paste-like oil-in-water oil / fat emulsions (Examples 1 to 3) of the present invention containing a mixed acid group triglyceride having a specific composition do not contain the mixed acid group triglyceride. Compared to the paste-like oil-in-water oil / fat emulsion compositions (Comparative Examples 1 to 3), there was almost no change in the state due to storage, and neither oil separation, starch aging, nor water separation accompanying this was observed. Further, the whipped cream obtained by using the paste-like oil-in-water oil / fat emulsion composition of the present invention has a higher foaming property (overrun) than the comparative examples, and is extremely stable even under each storage condition. It was also excellent in flavor and texture. Further, comparing Examples 2 and 3, the oil-in-water oil / fat emulsion composition of Example 3 using a mixed acid group triglyceride containing a long-chain diunsaturated triglyceride as a main component has more excellent preservability and flavor. It had a texture.

Example 4 (Custard Cream) 10% by weight soybean hydrogenated oil (melting point 32 ° C.), 10% by weight coconut hydrogenated oil (melting point 32 ° C.), mixed acid group triglyceride (TG
1) 5% by weight was dissolved by heating, and 0.1% by weight of polyglycerin fatty acid ester (HLB4) was dissolved therein to prepare an oil phase. On the other hand, skim milk powder 6% by weight, white sucrose 5% by weight,
Sweetened egg yolk (trade name, San York: Taiyo Kagaku Co., Ltd.)
20% by weight, organic acid monoglyceride-milk protein complex (MP1) 5% by weight, wheat flour 4% by weight, sucrose fatty acid ester (HLB11) 0.1% by weight, vanilla oil 0.
An aqueous phase was prepared by dissolving 1% by weight of water in 34.7% by weight.
After the oil phase was gradually added to the water phase at 60 ° C and pre-emulsified, 50
Homogenize at kg / cm ² and cook (sterilize) at 120 ° C for 100 seconds, then cool to 30 ° C with a scraping heat exchanger, part of which is continuously whipped to 50% and 100% overrun. Whipped so that The emulsion and the foamed product were evaluated in the same manner as in Example 1.

Example 5 (Custard Cream) Instead of the organic acid monoglyceride-milk protein complex (MP1) used in Example 4, sodium casein 0.5% by weight, succinic acid monoglyceride 0.2% by weight,
An emulsion and a foamed product were produced and evaluated in the same manner except that 4.3% by weight of water was added. Example 4 above
The results of 5 are summarized in Table 2 below.

[0033]

[Table 2]

As is clear from the results shown in Table 2, both Examples 4 and 5 had extremely stable physical properties and favorable flavor and texture in both the emulsion and the foamed product. In particular, the oil-in-water oil / fat emulsion composition of Example 4 to which a complex of organic acid monoglyceride and milk protein was added was particularly excellent in shape retention, texture and taste compared to Example 5 in which a complex was not formed. Was there.

Example 6 (mayonnaise flavor cream) 10% by weight hardened corn oil (melting point 32 ° C.), rapeseed oil 12.
5% by weight and 7.5% by weight of mixed acid group triglyceride (TG2) were dissolved by heating, and 0.1% by weight of polyglycerin fatty acid ester (HLB4) was dissolved therein to prepare an oil phase.
On the other hand, 12.5% by weight of filtered egg yolk, 12.5% by weight of vinegar, 2.0% by weight of salt, 0.5% by weight of seasoning, 5% by weight of organic acid monoglyceride-milk protein complex (MP2), 0 of mustard. 0.5% by weight, white sucrose 3% by weight, flour 3% by weight, polyglycerin fatty acid ester (HLB7) 0.1
An aqueous phase was prepared by dissolving 3% by weight of water in 30.8% by weight of water. 5
Gradually add the oil phase to the water phase at 0 ° C, pre-emulsify, stir at 95 ° C for 15 minutes with a homomixer, sterilize, then cool to 60 ° C with a combinator, plasticize and seal in a sterile bag. Filling was performed to obtain a paste-like oil-in-water oil / fat emulsion composition. After the above oil-in-water oil / fat emulsion composition was aged at 25 ° C. for 1 hour, a whipped cream was prepared with a mixer and evaluated under the same conditions as in Example 1.

Example 7 (mayonnaise flavor cream) In Example 6, xanthan gum (trade name, San Ace: Sanei Chemical Industry Co., Ltd.) 0.05% by weight, K-carrageenan (trade name, carrageenin CS-47: Sanei Chemical). (Manufactured by Kogyo Co., Ltd.) A paste-like oil-in-water emulsion composition was produced by the same method except that 0.06% by weight was added to the aqueous phase, whipped, and evaluated under the same conditions.
The results of Examples 6 and 7 above are summarized in Table 3 below.

[0037]

[Table 3] (Note) The sensory evaluation criteria conform to Table 1. * B: -20 ° C x 2 months B: 5 ° C x 2 months C: 30 ° C x 3 days

As is clear from the results shown in Table 3, both Examples 6 and 7 had stable physical properties and favorable flavor and texture in both the emulsion and the foamed product. In particular, the oil-in-water oil / fat emulsion composition of Example 7 to which the thickener was added was excellent in shape retention, texture, water separation, and appearance as compared to Example 6 in which no thickener was added.
In addition, the foamed products of Examples 6 and 7 had a soft texture of tongue and a good melting property in the mouth which were not obtained in the past, and further enhanced the taste of the salad.

Example 8 (white sauce) 50% by weight of shortening was added with 50% by weight of flour,
A well was stirred while heating to prepare a roux. 12% by weight of this roux cooled to 40 ° C, 13% by weight of hydrogenated soybean oil (melting point 32 ° C), mixed acid group triglyceride (TG3)
5% by weight was dissolved by heating, and 0.1% by weight of polyglycerin fatty acid ester (HLB2) was dissolved therein to prepare an oil phase. On the other hand, non-fat dry milk 7.5% by weight, organic acid monoglyceride-milk protein complex (MP1) 5% by weight, salt 0.4
% By weight, pepper 0.04% by weight, xanthan gum 0.
1 wt%, dietary fiber (trade name, Avicel RC: manufactured by Asahi Kasei Kogyo Co., Ltd.) 0.2 wt%, sucrose fatty acid ester (HLB11) 0.15 wt% are dissolved in water 56.51 wt% to form an aqueous phase. Prepared. The oil phase was gradually added to the water phase at 60 ° C, pre-emulsified and homogenized at 50 kg / cm ² ,
After cooking (sterilization) at 100 ° C. for 100 seconds, the mixture was cooled by a scraping cooler to obtain a paste-like oil-in-water oil / fat emulsion composition. When this emulsion was evaluated in the same manner as in Example 1, it had extremely good emulsion stability under all storage conditions. Furthermore, this emulsion is overrun 6
When the cream foamed to 0% was applied in the same manner as in Example 1, the shape retention and texture were good, and the flavor and texture were also good. Moreover, when this foamed product was decorated on gratin and baked at 180 ° C for 20 minutes, it had good shape-retaining properties, and it had a soft texture that was unprecedented and was strong and delicious. It was

[0040]

The paste-like oil-in-water oil / fat emulsion composition of the present invention does not change in state due to storage conditions, has excellent aging resistance, freezing resistance, and heat resistance, and when made into a whipped cream. In addition, it has a foaming property in a wide temperature range (0 to 35 ° C.) and has a characteristic that there is no change in taste and physical properties due to storage conditions even after foaming. Therefore confectionery,
Baking, cooking, filling of toppings, toppings, etc.
Very suitable for sanding.

Claims (7)

[Claims] 1. An emulsion containing fats and oils, an emulsifier, and flour, which comprises C20 as a triglyceride-constituting fatty acid in the fats and oils.
Fats and oils containing 10 to 40% by weight of the above saturated fatty acids and 40% by weight or more of unsaturated fatty acids, and having an isomerization ratio (trans acid amount / total unsaturated fatty acid amount) of 0.5 or more in the unsaturated fatty acids. Is contained in an amount of 3 to 50% by weight, and a paste-like oil-in-water type oil / fat emulsion composition. 2. One of the triglyceride-constituting fatty acids is C2.
3 to 50% by weight of fats and oils which are 0 or more saturated fatty acids, the remaining two are unsaturated fatty acids, and at least one of them is a trans acid and is a long-chain saturated diunsaturated fat or oil.
The paste-like oil-in-water type oil / fat emulsion composition according to claim 1, which comprises. 3. Further, 0.01 to 10 of lipoprotein is added.
The paste-like oil-in-water type oil / fat emulsified composition according to claim 1, which is contained in a weight percentage. 4. The paste-like oil-in-water oil / fat emulsion composition according to claim 3, wherein the lipoprotein is a complex of an organic acid monoglyceride and milk protein. 5. Further, 0.01 to 1.0% by weight of a thickener is added.
The paste-like oil-in-water type oil / fat emulsion composition according to claim 3, which comprises. 6. The thickener is one or more selected from the group consisting of xanthan gum, guar gum, taragant gum, gum arabic and carrageenan.
The paste-like oil-in-water oil / fat emulsion composition described. 7. A whipped cream obtained by foaming the paste-like oil-in-water emulsion composition according to any one of claims 1 to 6.