JPS63301765A - Highly foamable fat and oil composition - Google Patents
Highly foamable fat and oil compositionInfo
- Publication number
- JPS63301765A JPS63301765A JP63012058A JP1205888A JPS63301765A JP S63301765 A JPS63301765 A JP S63301765A JP 63012058 A JP63012058 A JP 63012058A JP 1205888 A JP1205888 A JP 1205888A JP S63301765 A JPS63301765 A JP S63301765A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- diglyceride
- fat
- fats
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 56
- 239000003925 fat Substances 0.000 claims abstract description 72
- 239000003921 oil Substances 0.000 claims abstract description 68
- 238000005187 foaming Methods 0.000 claims abstract description 21
- 238000002844 melting Methods 0.000 claims abstract description 10
- 230000008018 melting Effects 0.000 claims abstract description 10
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 125000005313 fatty acid group Chemical group 0.000 claims 1
- 125000005314 unsaturated fatty acid group Chemical group 0.000 claims 1
- 235000019198 oils Nutrition 0.000 abstract description 64
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 12
- 150000004665 fatty acids Chemical class 0.000 abstract description 11
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 8
- 229930195729 fatty acid Natural products 0.000 abstract description 8
- 239000000194 fatty acid Substances 0.000 abstract description 8
- 235000011187 glycerol Nutrition 0.000 abstract description 6
- 235000019482 Palm oil Nutrition 0.000 abstract description 4
- 239000002540 palm oil Substances 0.000 abstract description 4
- 235000019485 Safflower oil Nutrition 0.000 abstract description 3
- 235000015278 beef Nutrition 0.000 abstract description 3
- 239000003813 safflower oil Substances 0.000 abstract description 3
- 235000005713 safflower oil Nutrition 0.000 abstract description 3
- 239000003760 tallow Substances 0.000 abstract description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract description 2
- 235000002316 solid fats Nutrition 0.000 abstract description 2
- 244000060924 Brassica campestris Species 0.000 abstract 2
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 2
- 230000000630 rising effect Effects 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 61
- 235000014121 butter Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000007787 solid Substances 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 229920006395 saturated elastomer Polymers 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 6
- 125000005456 glyceride group Chemical group 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 235000021323 fish oil Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 238000000199 molecular distillation Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000019841 confectionery fat Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000007922 dissolution test Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- -1 fatty acid ester Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は高起泡性油脂組成物に関するものであり、更に
詳しくは固型脂の性状に左右されることなく、高い起泡
性を有する、ジグリセライド含有油脂組成物に関するも
のである。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a highly foaming oil and fat composition, and more specifically to a highly foaming oil and fat composition that has high foaming properties regardless of the properties of solid fat. , relates to a diglyceride-containing oil and fat composition.
ケーキやビスケットなどに用いられる製菓用油脂あるい
はバタークリーム用油脂は、撹拌することで空気を抱き
込むクリーミング性が必要とされ、製品のボリューム、
クリームの保型性に重要なことは良く知られている。こ
の油脂のクリーミング性は、油脂結晶の性状が深く関与
していることが知られており（油化学、１１巻、４００
頁、１９６２年）、通常、固型脂として魚油の硬化油あ
るいは他の天然油脂起源の硬化油を用いる場合でも、ラ
ンダムエステル交換することで、グリセライド内の脂肪
酸配列をランダム化し、更に、温度による熟成（テンパ
リングともいう。この熟成により油脂結晶が更に微細化
され、クリーミング性が向上すると考えられる。）を行
うことで、高い起泡性を有する油脂組成物の製造を行っ
ている。Confectionery fats and buttercream fats used in cakes, biscuits, etc. need to have creaming properties that incorporate air when stirred, which increases the volume of the product,
It is well known that the shape retention of creams is important. It is known that the creaming properties of oils and fats are deeply related to the properties of oil crystals (Oil Chemistry, Vol. 11, 400.
Page, 1962), even when hydrogenated fish oil or other hydrogenated oils derived from natural fats are used as the solid fat, random transesterification is used to randomize the fatty acid sequence within the glyceride, and furthermore, the fatty acid sequence within the glyceride is By aging (also referred to as tempering; this aging is thought to further refine the oil crystals and improve creaming properties), oil and fat compositions with high foaming properties are produced.
上記の様に、起泡性油脂を製造する際には、用いる固型
脂はグリセライド内の脂肪酸組成がランダムのものを使
用するという制限されたものとなっているのが実状であ
る。As mentioned above, when producing foamable fats and oils, the actual situation is that the solid fats used are limited to those in which the fatty acid composition within the glyceride is random.
本発明は、かかる現状に鑑み、この様な制限されたもの
では無く、目的に応じて自由に好みの油脂を用いること
ができ、且つ高い起泡性を有する油脂組成物を得るべく
鋭意研究した結果、特定のジグリセライドを含有させる
ことにより油脂の種類に関係なく高い起泡性を有する油
脂組成物が得られることを見い出し、本発明を為すに至
った。In view of the current situation, the present invention has been made through intensive research in order to obtain an oil and fat composition that is not subject to such restrictions and can freely use any desired oil or fat depending on the purpose and has high foaming properties. As a result, it was discovered that by containing a specific diglyceride, an oil and fat composition having high foaming properties can be obtained regardless of the type of oil and fat, and the present invention has been completed.
即ち、本発明による高起泡性油脂組成物は、１種又は２
種以上のジグリセライドを含有する油脂組成物であって
、上昇融点が２０℃未満、好ましくは一２０〜１５℃１
更に好ましくは一５〜１５℃のジグリセライドを全油脂
量を基準にして１０〜９９重量％、好ましくは２０〜８
０ｆｆｉ１％含有することを特徴とするものである。That is, the highly foaming oil and fat composition according to the present invention contains one or two types of
An oil or fat composition containing at least one diglyceride having an elevated melting point of less than 20°C, preferably -20 to 15°C.
More preferably, 10 to 99% by weight of diglyceride at -5 to 15°C, preferably 20 to 8% by weight based on the total amount of fats and oils.
It is characterized by containing 0ffi1%.
本発明で用いる上昇融点が２０゛Ｃ未満、好ましくは一
２０〜１５℃のジグリセライド（グリセリンジ脂肪酸エ
ステル）を構成する脂肪酸としては、炭素数１６〜２２
の不飽和脂肪酸が好ましく、その含有量としてはジグリ
セライドの脂肪酸残基を基準として７０重量％以上、中
でも８０重量％以上が好ましい。The fatty acid constituting the diglyceride (glycerine difatty acid ester) having an elevated melting point of less than 20°C, preferably -20 to 15°C, used in the present invention has 16 to 22 carbon atoms.
The unsaturated fatty acid content is preferably 70% by weight or more, especially 80% by weight or more based on the fatty acid residue of diglyceride.
中でもシネ飽和ジグリセライドを用いるのが好ましい。Among them, it is preferable to use cine-saturated diglyceride.
就中、ジシス不飽和ジグリセライドが好ましく、その含
有量としてはジグリセライドを基準として５０重量％以
上が好ましい。更には７０重量％以上が好ましい。モノ
不飽和モノ飽和ジグリセライド及びジ飽和ジグリセライ
ドは、起泡性に悪影響を及ぼす物質ではなく、シネ飽和
ジグリセライド製造の際に生成されて、シネ飽和ジグリ
セライド中に少量混在していてもかまわない。Among these, cis-unsaturated diglyceride is preferred, and its content is preferably 50% by weight or more based on diglyceride. More preferably, the content is 70% by weight or more. Monounsaturated monosaturated diglyceride and disaturated diglyceride do not have a negative effect on foaming properties, and may be produced during the production of cine-saturated diglyceride and may be mixed in a small amount in cine-saturated diglyceride.
本発明に用いる上昇融点が２０℃未満のジグリセライド
は、天然起源の油脂、例えばサフラワー油、ナタネ油、
コーン油、大豆油、綿実油、オリーブ油、パーム油等の
植物油、更にはラード、牛脂、魚油、バター脂等の動物
脂、あるいはそれらの硬化油、分別油、ランダムエステ
ル交換油から選ばれた１種以上の油脂とグリセリンの混
合物を、アルカリ金属又は（及び）アルカリ土類金属の
水酸化物の存在下でエステル交換するか、又は不飽和脂
肪酸レベルの高い脂肪酸組成物とグリセリンの混合物を
エステル化反応することにより得られる。The diglycerides used in the present invention with an elevated melting point of less than 20°C are oils and fats of natural origin, such as safflower oil, rapeseed oil,
One type selected from vegetable oils such as corn oil, soybean oil, cottonseed oil, olive oil, and palm oil, animal fats such as lard, beef tallow, fish oil, and butter fat, or their hydrogenated oils, fractionated oils, and random transesterified oils. A mixture of the above fats and oils and glycerin is transesterified in the presence of an alkali metal or (and) alkaline earth metal hydroxide, or a mixture of a fatty acid composition with a high level of unsaturated fatty acids and glycerin is esterified. It can be obtained by
生成ジグリセライド混合物中に形成された過剰のモノグ
リセライドは起泡性に悪影響を及ぼす物質ではないが、
油脂組成物中に高い比率で含まれると、口腔内にて水と
相互作用してゲル物質を形成し、食感に著しい悪影響を
及ぼすため、予め分子蒸留法あるいはクロマトグラフィ
ー法によって除去することが好ましい。従ってモノグリ
セライドは全油脂量を基準として１０重量％以下が好ま
しく、更に好ましくは０〜５重四％である。Although the excess monoglyceride formed in the produced diglyceride mixture does not have a negative effect on foaming properties,
If it is contained in a high proportion in an oil or fat composition, it will interact with water in the oral cavity and form a gel substance, which will have a significant negative effect on the texture, so it should be removed in advance by molecular distillation or chromatography. preferable. Therefore, the monoglyceride content is preferably 10% by weight or less, more preferably 0 to 5% by weight based on the total amount of fats and oils.
また、本発明に用いる油脂は、天然起源の油脂、例えば
、サフラワー油、オリーブ油、綿実油、ナタネ油、コー
ン油、大豆油、パーム油等の植物油脂、更にはラード、
牛脂、魚油、バター脂等の動物油脂あるいはそれらの硬
化油、分別油、ランダムエステル交換油から選ばれた１
種又は２種以上の油脂である。In addition, the fats and oils used in the present invention include naturally occurring fats and oils, such as vegetable oils and fats such as safflower oil, olive oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, and palm oil, as well as lard,
1 selected from animal fats such as beef tallow, fish oil, and butter fat, or their hydrogenated oils, fractionated oils, and random transesterified oils
Seeds or two or more types of fats and oils.
更に、口溶は性を重視するために、固型脂として、ハー
ドバターを用いることができる。例えば、ヤシ油やパー
ム核油からつくられるラウリン系のハードバター、ある
いは大豆油、コーン油などの植物油脂をトランス酸の生
成の多い条件下で水素添加して得られる油脂をそのまま
、あるいは溶剤分別して得られるトランス型ハードバタ
ー、また、パーム油、シア脂、イリッペ脂等のトリグリ
セライドの２位の位置にオレイン酸を多量に含有する油
脂を溶剤分別して得られる中融点画分のテンパリング型
ハードバター、更にそのテンパリング型ハードバターを
、１．３位に選択性を有するリパーゼにより適当な脂肪
酸あるいは脂肪酸エステルとエステル交換を行い得られ
るｐｏｓ を脂（１−バルミトイル−２−オレオイル−
３−ステアコイルグリセリン）、およびカカオ脂から選
ばれる１種又は２種以上のハードバターを用いることが
できる。Furthermore, since the texture is important for melt-in-the-mouth products, hard butter can be used as the solid fat. For example, lauric hard butter made from coconut oil or palm kernel oil, or oils and fats obtained by hydrogenating vegetable oils such as soybean oil and corn oil under conditions that produce a large amount of trans acids, can be used as is, or as a solvent. Trans-type hard butter obtained separately, and tempering-type hard butter of the medium melting point fraction obtained by solvent fractionation of oils and fats containing a large amount of oleic acid at the 2nd position of triglyceride such as palm oil, shea butter, and illipe butter. Furthermore, the tempered hard butter is transesterified with a suitable fatty acid or fatty acid ester using a lipase that is selective for the 1.3 position, and the resulting pos is converted into fat (1-valmitoyl-2-oleoyl-
One or more types of hard butter selected from cacao butter (3-steacyl glycerin) and cacao butter can be used.
上記の油脂あるいはハードバターと上昇融点が２０℃未
満のジグリセライドとを組み合わせて本発明の高起泡性
油脂組成物を製造する。これらの組み合わせから一般に
次の値Ｎ
ｌｌ＋≦６０． Ｎ５ｏ＝Ｏ〜２０． Ｎ５ｏ＝Ｏ
〜２０゜Ｎ５Ｓ−０〜１０
に相当する油脂固体プロフィル（ＮＭＲにより各温度で
測定した固体脂％）を有する油脂組成物を製造すること
が好ましい。The highly foaming oil and fat composition of the present invention is produced by combining the above oil or fat or hard butter with a diglyceride having an increased melting point of less than 20°C. From these combinations, the following value Nll+≦60. N5o=O~20. N5o=O
It is preferred to produce a fat composition having a fat solids profile (% solid fat measured at each temperature by NMR) corresponding to ~20°N5S-0-10.
油脂固体プロフィルは各種温度（例えば１０〜３５℃）
におけるＮ値で表され、結晶脂肪のレベルを％で示した
ものである。Fat solids profile at various temperatures (e.g. 10-35°C)
It is expressed as the N value in , and indicates the level of crystalline fat in %.
油脂固体プロフィルは、例えば日本油化学協会制定の基
準油脂分析試験法の暫３−１９８３、暫定固体脂含量（
ＮＭＲ法）により測定することができる。The oil and fat solid profile can be determined by, for example, the provisional solid fat content (Temporary solid fat content (
It can be measured by NMR method).
本発明の油脂組成物はテンパリング工程を経ずとも、高
い起泡性を有する。The oil and fat composition of the present invention has high foaming properties even without a tempering step.
従来、起泡性油脂組成物を製造する際には、用いる油脂
はグリセライド内の脂肪酸組成がランダムのものを使用
する必要があるという制限があった。Conventionally, when producing foamable oil and fat compositions, there has been a restriction that it is necessary to use oils and fats in which the fatty acid composition in the glyceride is random.
これに対し、本発明の高起泡性油脂組成物は、特定のジ
グリセライド、即ち上昇融点が２０℃未満のジグリセラ
イドを特定量含有していることにより、油脂の性状、例
えば固型脂の性状に左右されることなく、高い起泡性を
有する。On the other hand, the highly foaming oil and fat composition of the present invention contains a specific amount of a specific diglyceride, that is, a diglyceride with an increased melting point of less than 20°C. It has high foaming properties regardless of the
以下に、実施例を挙げ、本発明の高起泡性油脂組成物の
具体的な調製法を示す。Examples are given below to show a specific method for preparing the highly foaming oil and fat composition of the present invention.
実施例１〜７
表−１に示すジグリセライド混合物１〜４を次の様にし
て製造した。Examples 1 to 7 Diglyceride mixtures 1 to 4 shown in Table 1 were manufactured as follows.
即ち、天然油脂起源の油脂７５部（部は重量部、以下同
じ）及びグリセリン２５部を混合し、水酸化カルシウム
０．１部を加えてエステル交換反応を行った後、分子蒸
留法によりモノグリセライドをできるだけ多く除去し、
ジグリセライド混合物１〜４を４０部得た。That is, 75 parts of fats and oils derived from natural fats and oils (parts are parts by weight, hereinafter the same) and 25 parts of glycerin are mixed, 0.1 part of calcium hydroxide is added to perform a transesterification reaction, and then monoglyceride is obtained by molecular distillation. remove as much as possible
40 parts of diglyceride mixtures 1 to 4 were obtained.
得られた４種類のジグリセライド混合物の組成（％）、
上昇融点（’Ｃ）、及びジグリセライド混合物中のシネ
飽和ジグリセライド含有率（％）は表−１に示した。Composition (%) of the four types of diglyceride mixture obtained,
The elevated melting point ('C) and the cine-saturated diglyceride content (%) in the diglyceride mixture are shown in Table-1.
表−１ジグリセライド混合物
〔備考〕
（１）表−１中の％版ガスクロマトグラフィーを用いて
測定した。Table 1 Diglyceride mixture [Notes] (1) Measured using the % version gas chromatography shown in Table 1.
（２）原料として用いた役−旨の月ｍ成（ガスクロマト
グラフィー分析値２％）は次表の如くである。(2) The composition of the raw materials used as raw materials (gas chromatography analysis value 2%) is as shown in the following table.
次に、このジグリセライド混合物と、表−２に示す油脂
を加熱下に混合溶解せしめて、均一な油相を調製し、次
いで常法により急冷、可塑化することにより表−２に示
す７種類の本発明の油脂組成物を製造した。Next, this diglyceride mixture and the oils and fats shown in Table 2 are mixed and dissolved under heating to prepare a homogeneous oil phase. An oil and fat composition of the present invention was produced.
該油脂組成物用のジグリセライド混合物と使用油脂の配
合量、油脂組成物のグリセライド組成（％）、油脂組成
物中のシネ飽和ジグリセライド含有率（％）などは表−
２に示す通りである。The blending amount of the diglyceride mixture for the oil and fat composition and the oil and fat used, the glyceride composition (%) of the oil and fat composition, the cine-saturated diglyceride content (%) in the oil and fat composition, etc. are shown in Table-
As shown in 2.
次に表−２に示す油脂組成物について、２０℃にて、起
泡性、吸水性、及び口溶は性の評価を行った。その結果
は表−４に示した。Next, the oil and fat compositions shown in Table 2 were evaluated for foaming properties, water absorption properties, and mouth dissolution properties at 20°C. The results are shown in Table-4.
尚、評価試験は下記（ｉ）〜（ｉｉｉ）に示す方法で行
った。The evaluation tests were conducted using the methods shown in (i) to (iii) below.
（ｉ）起泡性試験（クリーミング価）
油脂組成物２００ ｇをホバートミキサー（ＨＯＢ−Ａ
ＲＴ ＭＩＸＥＲ） Ｃ−１００にて２０分間撹拌し、
起泡させる。そしてクリーミング価を測定した。(i) Foaming property test (creaming value) 200 g of the oil/fat composition was mixed in a Hobart mixer (HOB-A
RT MIXER) C-100 for 20 minutes,
Let it foam. Then, the creaming value was measured.
（ｉｉ）吸水性試験（吸水量指数）
油脂組成物のクリーミング価を測定した後、更にホバー
トミキサーＣ−１００にて撹拌しながら２ＱｍＺ／ｌｌ
１ｉｎの割合で水を加え、水と油脂組成物が混和しなく
なった状態を終点とし、求めた。(ii) Water absorption test (water absorption index) After measuring the creaming value of the oil and fat composition, 2QmZ/ll was further stirred with a Hobart mixer C-100.
Water was added at a rate of 1 inch, and the end point was determined when water and the fat composition were no longer miscible.
（ｕｉ）口溶は性試験
油脂組成物の操食時の口溶は状態を専門パネラ−が比較
し、評価した。(ui) Oral dissolution test A panel of experts compared and evaluated the state of oral dissolution during eating of the oil and fat compositions.
これらの評価試験の方法は次に示す比較例においても用
いた。These evaluation test methods were also used in the following comparative examples.
比較例１〜７
実施例１〜７と同様にして、表−３に示す通りの比較例
１〜７の油脂組成物を製造した。Comparative Examples 1 to 7 Oil and fat compositions of Comparative Examples 1 to 7 as shown in Table 3 were produced in the same manner as Examples 1 to 7.
比較例１〜７の油脂組成物のグリセライド組成（％）、
油脂組成物中のシネ飽和ジグリセライド含有率（％）な
どは表−３に示す通りである。Glyceride composition (%) of the oil and fat compositions of Comparative Examples 1 to 7,
The content (%) of cine-saturated diglyceride in the oil and fat compositions are as shown in Table 3.
また、比較例１〜７の油脂組成物の２０℃における起泡
性、吸水性、及び口溶は性の評価結果は表−４に示す通
りである。Furthermore, the evaluation results of the foaming properties, water absorption properties, and mouth-melt properties at 20° C. of the oil and fat compositions of Comparative Examples 1 to 7 are shown in Table 4.
表−４評価結果及び評価基準
表−４から明らかな様に、シネ飽和ジグリセライドの含
有率の高い実施例では、油脂の種類に関係なく、高いク
リーミング価を示し、更に自溶は性や吸水性も良好であ
ることがわかる。As is clear from Table 4 Evaluation Results and Evaluation Criteria Table 4, Examples with a high content of cine-saturated diglyceride showed a high creaming value regardless of the type of oil and fat, and self-soluble properties and water absorption It can be seen that the results are also good.
一方比較例ではクリーミング価及び吸水性が実施例に比
しはるかに劣っていることがわかる。On the other hand, it can be seen that the creaming value and water absorption properties of the comparative examples are far inferior to those of the examples.
実施例８（応用評価）
前記実施例２，３．６と、比較例１．４．６で得られた
油脂組成物を用いて、次に示す表−５及び表−６の配合
によりクツキー並びにバタークリームを製造し、製品で
の応用評価を行った。Example 8 (Application evaluation) Using the oil and fat compositions obtained in Examples 2 and 3.6 and Comparative Example 1.4.6, Kutsky and Buttercream was manufactured and the product was evaluated for application.
表−５
表−６
・クツキーの製造；
上白糖、加糖煉乳、水、及び油脂組成物を混合し、ホバ
ートミキサーにて３分間挟拌後、小麦薄力粉を加え、更
に３０秒撹拌した後焼成して製造した。Table-5 Table-6 ・Manufacture of kutski; Mix white sugar, sweetened condensed milk, water, and oil/fat composition, stir for 3 minutes in a Hobart mixer, add soft wheat flour, stir for another 30 seconds, and then bake. Manufactured by
・バタークリームの製造；
油脂組成物をホバートミキサーにて２０分間撹拌後、シ
ロップ及び加糖煉乳に撹拌しながら添加して製造した。- Manufacture of butter cream; The oil and fat composition was stirred for 20 minutes using a Hobart mixer, and then added to the syrup and sweetened condensed milk while stirring.
応用評価の結果を表−７に示す。The results of the applied evaluation are shown in Table 7.
表 −７応用評価結果
表−７に示す通り、実施例２．３及び６の油脂組成物を
配合したものはクリーミング性が良く、ボリュームが出
るために、得られるクツキーもサクサクとした食感の良
好なものであった。また、バタークリームも外観上なめ
らかなものとなり、水相の分離も見られない、良好なも
のが得られた。Table 7 Application Evaluation Results As shown in Table 7, the oil and fat compositions of Examples 2.3 and 6 have good creaming properties and a large volume, so the resulting cookies also have a crispy texture. It was in good condition. Moreover, the buttercream had a smooth appearance and no separation of the aqueous phase was observed, and a good product was obtained.
Claims (1)
組成物であって、上昇融点が２０℃未満のジグリセライ
ドを全油脂量を基準にして１０〜９９重量％含有するこ
とを特徴とする高起泡性油脂組成物。 ２、炭素数１６〜２２の鎖長を有するジグリセライドの
不飽和脂肪酸残基がジグリセライドの脂肪酸残基を基準
として７０重量％以上である請求項１記載の高起泡性油
脂組成物。[Scope of Claims] An oil and fat composition containing one or more diglycerides, which contains 10 to 99% by weight of diglycerides with an elevated melting point of less than 20°C based on the total amount of fats and oils. A highly foaming oil and fat composition characterized by: 2. The highly foaming oil and fat composition according to claim 1, wherein the unsaturated fatty acid residues of the diglyceride having a chain length of 16 to 22 carbon atoms account for 70% by weight or more based on the fatty acid residues of the diglyceride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63012058A JPH0738780B2 (en) | 1987-01-23 | 1988-01-22 | Highly superfat oil composition |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1380287 | 1987-01-23 | ||
| JP62-13802 | 1987-01-23 | ||
| JP63012058A JPH0738780B2 (en) | 1987-01-23 | 1988-01-22 | Highly superfat oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63301765A true JPS63301765A (en) | 1988-12-08 |
| JPH0738780B2 JPH0738780B2 (en) | 1995-05-01 |
Family
ID=26347608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63012058A Expired - Lifetime JPH0738780B2 (en) | 1987-01-23 | 1988-01-22 | Highly superfat oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0738780B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5160759A (en) * | 1989-06-07 | 1992-11-03 | Kao Corporation | Edible oil-in-water emulsion |
| WO1996032022A1 (en) * | 1995-04-13 | 1996-10-17 | Unilever N.V. | Edible plastic spread |
| JP2005336471A (en) * | 2004-04-28 | 2005-12-08 | Kao Corp | Oil and fat composition |
| JP2007125042A (en) * | 2007-02-13 | 2007-05-24 | Kao Corp | Solid-liquid dispersion in oil type air-containing food |
| US7468395B2 (en) | 2002-09-30 | 2008-12-23 | Kao Corporation | Foamable oil-in-water type emulsion |
| EP1602282A4 (en) * | 2003-03-07 | 2009-03-11 | Kao Corp | Foamable water-in-oil type emulsion composition |
| US7838060B2 (en) | 2004-04-28 | 2010-11-23 | Kao Corporation | Fat composition |
| KR101154124B1 (en) | 2003-12-19 | 2012-06-11 | 가오 가부시키가이샤 | Food oil composition |
| WO2013027731A1 (en) * | 2011-08-22 | 2013-02-28 | 花王株式会社 | Oil or fat composition |
| JP2013059325A (en) * | 2011-08-22 | 2013-04-04 | Kao Corp | Hard butter |
-
1988
- 1988-01-22 JP JP63012058A patent/JPH0738780B2/en not_active Expired - Lifetime
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5160759A (en) * | 1989-06-07 | 1992-11-03 | Kao Corporation | Edible oil-in-water emulsion |
| WO1996032022A1 (en) * | 1995-04-13 | 1996-10-17 | Unilever N.V. | Edible plastic spread |
| US7468395B2 (en) | 2002-09-30 | 2008-12-23 | Kao Corporation | Foamable oil-in-water type emulsion |
| EP1602282A4 (en) * | 2003-03-07 | 2009-03-11 | Kao Corp | Foamable water-in-oil type emulsion composition |
| KR101154124B1 (en) | 2003-12-19 | 2012-06-11 | 가오 가부시키가이샤 | Food oil composition |
| JP2005336471A (en) * | 2004-04-28 | 2005-12-08 | Kao Corp | Oil and fat composition |
| US7838060B2 (en) | 2004-04-28 | 2010-11-23 | Kao Corporation | Fat composition |
| JP2007125042A (en) * | 2007-02-13 | 2007-05-24 | Kao Corp | Solid-liquid dispersion in oil type air-containing food |
| WO2013027731A1 (en) * | 2011-08-22 | 2013-02-28 | 花王株式会社 | Oil or fat composition |
| JP2013059325A (en) * | 2011-08-22 | 2013-04-04 | Kao Corp | Hard butter |
| JP2013059326A (en) * | 2011-08-22 | 2013-04-04 | Kao Corp | Oil-and-fat composition |
| US9591861B2 (en) | 2011-08-22 | 2017-03-14 | Koa Corporation | Oil or fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0738780B2 (en) | 1995-05-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8603565B2 (en) | Oil-and-fat composition and plastic oil-and-fat composition | |
| JP5247951B2 (en) | Oil and fat composition and butter cream using the oil and fat composition | |
| JP2020115893A (en) | Plastic oil-and-fat composition | |
| JP5628366B2 (en) | Oil and fat composition and bakery food using the oil and fat composition | |
| JP6708389B2 (en) | Water-in-oil emulsified oil/fat composition using almond milk and method for producing the same | |
| JP2008278833A (en) | Oil and fat composition and method for using the same | |
| JPS63301765A (en) | Highly foamable fat and oil composition | |
| JPH10165093A (en) | Improved margarine shortening and baked confectionery | |
| JPH05227888A (en) | Fat and oil composition for snack and its production | |
| JPH02132191A (en) | Preparation of milk fats-like fats and oils | |
| JP7203555B2 (en) | fat composition | |
| JP4186375B2 (en) | Plastic oil | |
| JP6189016B2 (en) | Plastic oil / fat composition containing improved creaming / fat | |
| JP2001292698A (en) | Fat composition for being kneaded and added to baked confectionery | |
| JPH11289976A (en) | Plastic oil and fat | |
| JP7099001B2 (en) | Oil composition for butter cream | |
| JP2018050583A (en) | High cacao component-containing oil composition for kneading | |
| JP2022040588A (en) | Oil-and-fat composition for sandwich cream | |
| JPS6121049A (en) | Production of whipping shortening | |
| JP6727389B1 (en) | Dough for baked goods and baked goods | |
| JP7387226B2 (en) | Oil and fat composition for butter cream | |
| JP2000116324A (en) | Oil and fat composition | |
| JP7242379B2 (en) | fat composition | |
| JP7376226B2 (en) | Oil and fat composition for baked confectionery | |
| JP2001314153A (en) | Emulsified oil and fat composition for butter cake and butter cake using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080501 Year of fee payment: 13 |