JPWO2012074008A1 - Oil and fat composition for foamable oil-in-water emulsion and foamable oil-in-water emulsion comprising the oil and fat composition - Google Patents

Abstract

[Problem] The trans fatty acid content is sufficiently reduced, the emulsification stability is high, and the whipping properties such as foaming and shape retention are good, making full use of the excellent mouth melting of lauric fats. Of a foamable oil-in-water emulsion having good freeze-thaw resistance and a method for producing the same. [Solution] An oil-and-fat composition for a foamable oil-in-water emulsion, comprising a mixed fat having a specific type of triglyceride in a specific content, and a specific fatty acid having a specific HLB value and bound thereto This is achieved by an oil / fat composition for foamable oil-in-water emulsions comprising a specific amount of sorbitan fatty acid ester which is saturated fatty acid in an amount or more.

Description

  This application is an application accompanied by the priority claim of the Paris Convention based on the Japanese patent application 2010-270697. Therefore, this application includes all the matters disclosed in this Japanese patent application.

  TECHNICAL FIELD The present invention relates to an oil and fat composition suitable for a raw material of a foamable oil-in-water emulsion that is mainly used as a foamable oil-in-water emulsion in the confectionery and breadmaking regions. Furthermore, it is related with the foamable oil-in-water emulsion which uses this oil-fat composition.

  The cream as referred to in the Ministerial Ordinance such as milk has 100% milk fat in the cream, and the taste and meltability are so excellent that there is no substitute for it. However, on the other hand, there is a problem that a sudden increase in viscosity called solidification is likely to occur during transportation, and the end point width when whipping is short and difficult to handle, and it is also expensive. Currently, it is not a so-called whipped cream with 100% milk fat, but a type called compound cream combining milk fat and vegetable oil and fat, preservability and shape retention, in order to improve workability while utilizing the flavor. Various foamable oil-in-water emulsions are commercially available, such as what is called pure plant cream made only from vegetable oils and fats with an emphasis on cost.

  Vegetable oils and fats used in pure plant type foamable oil-in-water emulsions include coconut oil containing a large amount of lauric acid, a saturated fatty acid having 12 carbon atoms, lauric vegetable oils and fats such as palm kernel oil, and palm oil. , Rapeseed oil, soybean oil and the like, and vegetable oils and fats containing a large amount of fatty acids having 16 or more carbon atoms, hardened oils of these vegetable oils, fractionated oils, mixed oils thereof and the like. Foamable oil-in-water emulsions obtained using lauric fats and oils are very good for melting in the mouth, but the emulsification tends to be unstable, the end point width during whipping work is short, and the surface of the whipped cream tends to be rough. There was a problem. On the other hand, a foamable oil-in-water emulsion obtained by using lauric oil and a hardened oil of vegetable oil containing a large amount of fatty acids having 16 or more carbon atoms, such as palm oil, rapeseed oil, and soybean, dissolves in the mouth and stabilizes the emulsion. Have been widely distributed in the past (for example, refer to Patent Documents 1 to 3).

  However, in recent years, a theory has emerged that trans-fatty acids contained in hydrogenated oil are nutritionally unfavorable. In the United States, foods containing trans-fatty acids above a certain standard are required to be labeled, and so there has been a social demand to reduce the trans-fatty acid content of fat-containing foods. Therefore, it has come to be demanded to reduce the hardened oil of vegetable oils and fats containing trans fatty acids for the oils and fats used in the foamable oil-in-water emulsion.

  As the foamable oil-in-water emulsion substantially free of trans fatty acid, a type in which a lauric oil and a middle-melting fraction oil of palm oil are used in combination has been devised (see, for example, Patent Documents 4 and 5). . However, the foamable oil-in-water emulsion obtained by using lauric oil and palm oil with a medium melting point fractionation oil requires special attention to the balance of the oil and fat. In addition, since a subtle change in the cooling / aging process for precipitating oil crystals greatly affects the quality such as emulsification stability, strict process control is required. On the other hand, although quality improvement by using transesterification oil made from lauric fats and oils as a raw material oil has been tried (see, for example, Patent Document 6), the excellent melting of lauric fats and oils cannot be fully utilized. It was a thing.

  Therefore, there is no need for special process control in production, the trans fatty acid content is sufficiently reduced, and the emulsification stability is high, fully utilizing the excellent mouth melting of lauric fats, foaming properties, shape retention, etc. Development of a foamable oil-in-water emulsion having good whipping characteristics and good freezing and thawing resistance in a whipped state has been desired.

Japanese Patent Laid-Open No. 2-100646 JP-A-2-308766 Japanese Patent Laid-Open No. 11-9214 Japanese Patent Laid-Open No. 5-219887 JP-A-8-70807 JP-A-6-141808

  An object of the present invention is to provide an oil / fat composition suitable for a raw material of a foamable oil-in-water emulsion that is mainly used as a foamable oil-in-water emulsion in the confectionery and breadmaking regions. Furthermore, another object of the present invention is that the use of the oil / fat composition does not require any special process control in production, the trans fatty acid content is sufficiently reduced, and the excellent melting of the lauric oil / fat is sufficient. The present invention is to provide a foamable oil-in-water emulsion having high emulsification stability, good foaming properties such as foaming properties and shape retention, and good freeze-thaw resistance in a whipped state. .

  As a result of intensive studies to solve the above problems, the present inventors have found that mixed fats and oils having a specific type of triglyceride in a specific content and a specific amount or more of fatty acids having a specific HLB value and bound thereto. It has been found that the above-mentioned problems can be solved by blending a saturated amount of sorbitan fatty acid ester, which is a saturated fatty acid, and the present invention has been completed.

That is, according to one aspect of the present invention,
A foam composition for a foamable oil-in-water emulsion,
Mixing which has the 1st triglyceride whose sum total of carbon number of the fatty acid residue which comprises triglyceride is 36-38, and the 2nd triglyceride whose sum total of carbon number of the fatty acid residue which comprises triglyceride is 50-52 Oils and fats,
A sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the fatty acids to be bonded is a saturated fatty acid,
The content of the first triglyceride is 20% by mass or more and 35% by mass or less, and the content of the second triglyceride is 8% by mass or more and 44% by mass or less with respect to the total amount of the mixed fats and oils, The content of saturated fatty acids is 60% by mass or more based on the total amount of fatty acids bound to all triglycerides in the mixed fats and oils,
Provided is an oil / fat composition for a foamable oil-in-water emulsion, wherein the content of the sorbitan fatty acid ester is 0.01% by mass to 2% by mass with respect to the total amount of the oil / fat composition.

  According to another aspect of the present invention, a foamable oil-in-water emulsion comprising the oil composition for a foamable oil-in-water emulsion described above in an oil phase, and a food comprising the same Is provided.

  By using the oil composition for a foamable oil-in-water emulsion of the present invention, the trans fatty acid content is sufficiently reduced, the emulsion stability is high, making full use of the excellent mouth melting of lauric fats and oils. It is possible to provide a foamable oil-in-water emulsion having good whipping properties such as foamability and shape retention and good freezing and thawing resistance in a whipped state. Moreover, since the aging process at the time of manufacture can be shortened by using the oil-fat composition for foamable oil-in-water emulsions of this invention, manufacturing efficiency can be raised.

It is a figure which shows the DSC curve of the oil-fat composition which changed the kind of sorbitan fatty acid ester. It is a figure which shows the DSC curve of the oil-fat composition which changed the addition amount of sorbitan fatty acid ester. It is a figure which shows the DSC curve of the oil-fat composition which changed the mixing ratio of 1st fats and oils, and 2nd fats and oils. It is a figure which shows the DSC curve of the oil-fat composition which changed content of XXX type triglyceride.

Definitions In the present invention, triglycerides in fats and oils have a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1, 2, and 3 positions of triglyceride represent the positions where fatty acids are bonded. In addition, the following is used as an abbreviation for the constituent fatty acid of triglyceride. X: saturated fatty acid having 16 to 24 carbon atoms, U: unsaturated fatty acid having 16 to 24 carbon atoms.

  The analysis of the triglyceride composition can be performed using a gas chromatographic method (according to AOCS Ce5-86) and a silver ion column-HPLC method (according to J. High Resol. Chromatogr., 18, 105-107 (1995)). Analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant). The iodine value is a value measured by the Wiis method according to the standard oil and fat analysis test method (2.3.4.1-1996).

  In the present invention, the saturated fatty acid X has 16 to 24 carbon atoms, preferably 16 to 22 carbon atoms, more preferably 16 to 20 carbon atoms, and still more preferably 16 to 18 carbon atoms. Further, when two or three saturated fatty acids X are bonded to the triglyceride molecule, the saturated fatty acids X may be the same saturated fatty acids or different saturated fatty acids. Specifically, examples of the saturated fatty acid X include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid.

  In the present invention, the unsaturated fatty acid U has 16 to 24, preferably 16 to 22, more preferably 16 to 20, and still more preferably 16 to 18 carbon atoms. Further, when two or three unsaturated fatty acids U are bonded to the triglyceride molecule, the unsaturated fatty acids U may be the same unsaturated fatty acids or different unsaturated fatty acids. Specifically, unsaturated fatty acid U includes palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

I. Oil and fat composition for foamable oil-in-water emulsion In the present invention, the oil and fat composition comprises a mixed oil and fat and a sorbitan fatty acid ester. The oil and fat composition may further contain oil-soluble components such as fragrances and food emulsifiers. Food emulsifiers are emulsifiers other than sorbitan fatty acid esters, and include glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, and lecithin.

1. The mixed fat / oil mixture has a first triglyceride and a second triglyceride. The mixed fat or oil may further have a third triglyceride. The content of the mixed fat / oil is 50% by mass or more and 99.99% by mass or less, preferably 70% by mass or more and 99.99% by mass or less, more preferably 90% by mass or more and 99.99% by mass, based on the total amount of the oil / fat composition. It is below mass%.

First triglyceride The first triglyceride has a total of 36 to 38 carbon atoms of fatty acid residues constituting the triglyceride. The content of the first triglyceride is 20% by mass or more and 35% by mass or less, preferably 23% by mass or more and 35% by mass or less, more preferably 25% by mass or more and 33% by mass or less, based on the total amount of the mixed fats and oils. It is. The first triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the first triglyceride is contained in the above range, the foamable oil-in-water emulsion can be improved in mouth.

Second Triglyceride The second triglyceride has a total of 50 to 52 carbon atoms of fatty acid residues constituting the triglyceride. The content of the second triglyceride is 8% by mass or more and 44% by mass or less, preferably 8% by mass or more and 38% by mass or less, more preferably 10% by mass or more and 33% by mass or less, based on the total amount of the mixed fats and oils. It is. The second triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the second triglyceride is contained in the above range, the stability and whipability of the foamable oil-in-water emulsion can be improved.

Third Triglyceride The third triglyceride may be other than the first and second triglycerides, and the carbon number of the fatty acid residue constituting the triglyceride is not particularly limited. The content of the third triglyceride is 0% by mass to 70% by mass, preferably 5% by mass to 60% by mass, and more preferably 10% by mass to 50% by mass with respect to the total amount of the mixed fat. It is. The third triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range.

Saturated Fatty Acid Content In the present invention, the content of saturated fatty acid in the mixed fat / oil is 60% by mass or more, preferably 70% by mass or more and 90% by mass with respect to the total amount of fatty acids bound to all triglycerides in the mixed fat / oil. Hereinafter, it is 73 mass% or more and 85 mass% or less more preferably. If content of a saturated fatty acid is about the said range, the whipping workability | operativity of a foamable oil-in-water emulsion can be made favorable.

Trans Fatty Acid Content According to a preferred embodiment of the present invention, the content of trans fatty acid in the mixed fat / oil is 5% by mass or less, preferably 3% by mass with respect to the total amount of fatty acids constituting all the triglycerides in the mixed fat / oil. % Or less, more preferably 2% by mass or less. If the trans fatty acid content is in the above range, it is nutritionally preferable.

XXX type triglyceride content According to a preferred embodiment of the present invention, the content of the XXX type triglyceride to which the saturated fatty acid X having 16 to 24 carbon atoms in the mixed fat / oil is bound is 1% by mass or more based on the total amount of the mixed fat / oil. It may be 15% by mass or less, preferably 2% by mass or more and 10% by mass or less, more preferably 2% by mass or more and 8% by mass or less, and still more preferably 3% by mass or more and 6% by mass or less. If content of XXX type | mold triglyceride is about the said range, an emulsion stability can be made favorable, without impairing the mastication of a foamable oil-in-water emulsion.

  According to another preferred embodiment, the mixed fat / oil is a mixture of the first fat / oil and the second fat / oil, and the third fat / oil may be further mixed.

1st fats and oils 1st fats and oils are 30 mass% or more with respect to the total amount of the fatty acid couple | bonded with all the triglycerides in 1st fats and oils, Preferably it is 35 mass% or more, More preferably, it is 40 mass% More than 60 mass% is contained. If lauric acid is contained in the above range, the excellent mouth melting of lauric fats and oils can be fully utilized. The content of the first fat is 55% by mass or more and 95% by mass or less, preferably 60% by mass or more and 95% by mass or less, more preferably 65% by mass or more and 90% by mass or less with respect to the total amount of the mixed fats and oils. It is. Examples of the first fats and oils include edible fats and oils (animal and vegetable fats and oils) and processed fats and oils obtained by hydrogenating and / or fractionating them, such as palm kernel oil, coconut oil, and processed fats and oils obtained by hydrogenating them. Can be mentioned. In addition, as a 1st fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

2nd fats and oils 2nd fats and oils are the X2U type | molds which C16-C24 saturated fatty acid X and C16-C24 unsaturated fatty acid U couple | bonded with respect to the whole quantity of the triglyceride in 2nd fats and oils. It contains 30% by mass or more, preferably 40% by mass or more, and more preferably 50% by mass or more and 60% by mass or less of triglyceride (total of XUX type and XXU type). The saturated fatty acid X preferably has 16 to 18 carbon atoms, and the unsaturated fatty acid U has preferably 16 to 18 carbon atoms. Further, according to a preferred embodiment, the X2U type triglyceride has XUX type / X2U type ≧ 0.5, preferably XUX type / X2U type ≧ 0.7 in the X2U type. If X2U type triglyceride having a specific carbon number is contained in the above range, the stability and whipping property of the foamable oil-in-water emulsion can be improved. Further, the content of the second fat / oil is 5% by mass or more and 45% by mass or less, preferably 5% by mass or more and 40% by mass or less, more preferably 10% by mass or more and 35% by mass or less with respect to the total amount of the mixed fats and oils. It is. As the second fats and oils, edible fats and oils (animal and vegetable fats and oils) and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, for example, a middle melting point obtained by fractionating palm oil Part. According to another aspect, the second oil or fat preferably has an iodine value of 32 or more and 48 or less. In addition, as a 2nd fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

3rd fats and oils 3rd fats and oils should just be other than 1st and 2nd fats and oils, and carbon number of the fatty acid couple | bonded with the triglyceride in 3rd fats and oils is not specifically limited. The content of the third fat / oil is 10% by weight or less, preferably 5% by weight or less, more preferably 3% by weight or less based on the total amount of the mixed fat / oil. The third fats and oils include edible fats and oils (animal and vegetable fats and oils) and processed fats and oils obtained by hydrogenating and / or fractionating them, such as rapeseed oil, corn oil, soybean oil, rice oil, fish oil, safflower oil, olive oil, sesame oil. Cottonseed oil, milk fat, butter and the like. In addition, as a 3rd fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

2. Sorbitan fatty acid ester In the present invention, a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, preferably 3.7 or more and 6.0 or less, more preferably 4.0 or more and 5.5 or less. . In the sorbitan fatty acid ester, 80% by mass or more, preferably 85% by mass or more, more preferably 90% by mass or more of the fatty acid to be bonded is a saturated fatty acid. Furthermore, the content of the sorbitan fatty acid ester is 0.01% by mass or more and 2% by mass or less, preferably 0.02% by mass or more and 1.0% by mass or less, more preferably 0.0% by mass or more, based on the total amount of the oil or fat composition. It is 05 mass% or more and 0.5 mass% or less, More preferably, it is 0.07 mass% or more and 0.5 mass% or less, More preferably, it is 0.1 mass% or more and 0.5 mass% or less. By adding sorbitan fatty acid ester to the oil and fat composition with the above-mentioned content, the foaming oil-in-water emulsion has high emulsification stability and can improve whipping properties such as foamability and shape retention. it can. Furthermore, aging time can be shortened more by content of sorbitan fatty acid ester being 0.07 mass% or more. Moreover, since the HLB value is 3.5 or more and 6.5 or less and 80% by mass or more of the fatty acids to be bonded is a saturated fatty acid, the amount of sorbitan fatty acid ester added can be reduced, and the aging time can be further increased. It can be shortened.

  According to a preferred embodiment of the present invention, the saturated fatty acid used in the sorbitan fatty acid ester includes lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid, preferably stearic acid, palmitic acid, and behenic acid. One or more selected from the group consisting of acids, more preferably one or more selected from the group consisting of stearic acid and palmitic acid. These fatty acids may be used alone or in combination. When stearic acid and palmitic acid are used as the fatty acid, the aging time can be further shortened.

3. Characteristics of the oil / fat composition for a foamable oil-in-water emulsion The oil / fat composition for a foamable oil-in-water emulsion of the present invention is a calorific value displacement generated during a phase transition (melting / solidification) between a liquid phase and a solid phase. It has a characteristic (endothermic / exothermic) and preferably has a specific transition heat curve (DSC curve) when measured using a differential scanning calorimetry (METTLER TOLEDO DSC1) apparatus. According to a preferred embodiment, when the oil and fat composition is cooled at a cooling rate of −5 ° C./min from a molten state (for example, 60 ° C., preferably 60 ° C. or more and 80 ° C. or less), the cooling reaches 5 ° C. The amount of heat generated up to that point is 60% or more, preferably 70% or more of the total amount of heat generation. If the amount of heat generated until the cooling reaches 5 ° C. is about the above, when producing a foamable oil-in-water emulsion, the time required for cooling can be shortened, and the aging process can be shortened. Cost can be improved.

  According to another preferred embodiment, the peak top temperature of the calorific value in the DSC curve of the foamable oil-in-water emulsion composition when cooled from the molten state to 5 ° C. at a cooling rate of −5 ° C./min. Is 7 ° C. or higher, preferably 8 ° C. or higher and 15 ° C. or lower, more preferably 9 ° C. or higher and 14 ° C. or lower. If the peak top temperature of the calorific value is about the above, when a foamable oil-in-water emulsion is produced, the time required for cooling can be shortened, the aging process can be shortened, and the cost can be improved.

II. Production Method of Oil Composition for Foamable Oil-in-Water Emulsion According to a preferred embodiment of the present invention, an oil composition for foamable oil-in-water emulsion dissolves the above-mentioned mixed oil and fat, and sorbitan fatty acid ester If necessary, it can be produced by uniformly dispersing and dissolving the oil-soluble component by a known method. Moreover, according to the other preferable aspect, the oil-and-fat composition for foamable oil-in-water emulsions melt | dissolves and mixes 1st fats and oils and 2nd fats and oils and sorbitan fatty acid ester is a well-known method. It can be produced by uniformly dispersing and dissolving. Preferably, a third fat or oil and, if necessary, an oil-soluble component may be further mixed. The sorbitan fatty acid ester is 0.01% by mass or more and 2% by mass or less, preferably 0.02% by mass or more and 1.0% by mass or less, based on the total amount of the foamable oil-in-water emulsion composition. More preferably, it is 0.05 mass% or more and 0.5 mass% or less, More preferably, it is 0.07 mass% or more and 0.5 mass% or less, More preferably, 0.1 mass% or more and 0.5 mass% or less are mixed. It is good. In particular, by setting the content of the sorbitan fatty acid ester to 0.07% by mass or more, the oil-fat composition for a foamable oil-in-water emulsion can be adjusted to have a specific DSC curve.

III. Foamable oil-in-water emulsion According to a preferred embodiment of the present invention, the foamable oil-in-water emulsion contains the above oil composition for a foamable oil-in-water emulsion in the oil phase. The foamable oil-in-water emulsion contains an oil / fat composition for a foamable oil-in-water emulsion, water, and other components. Examples of other components include foods, emulsifiers, fragrances, proteins (milk solids), thickening polysaccharides, antioxidants, and pigments commonly used in foamable oil-in-water emulsions. It is done. The blending amount of the oil / fat composition for a foamable oil-in-water emulsion in the foamable oil-in-water emulsion is 20% by mass to 55% by mass, preferably 25% by mass to 50% by mass, more preferably 30 mass% or more and 45 mass% or less. The amount of water blended is 40 to 70% by mass, preferably 35 to 65% by mass, more preferably 30 to 60% by mass. The blending amount of the other components is from 0.1% by weight to 25% by weight, preferably from 0.1% by weight to 15% by weight, and more preferably from 0.1% by weight to 10% by weight.

Applications The foamable oil-in-water emulsion of the present invention can be used for various applications. Examples of various uses include whipped cream, coffee whitener, and cooking edible cream. Examples of foods using the foamable oil-in-water emulsion of the present invention include chilled desserts using Japanese whipped cream and Japanese and Western confectionery.

IV. Production Method of Foamable Oil-in-Water Emulsion A known method can be used for the production method of the foamable oil-in-water emulsion of the present invention. As an example, the oil phase for foaming oil-in-water emulsions of the present invention is melted, and other oil-soluble components are dissolved or dispersed to prepare an oil phase. On the other hand, an aqueous phase prepared by dissolving or dispersing other water-soluble components in water is also prepared. It can manufacture by mixing the oil phase and water phase which were each prepared, and homogenizing the emulsion emulsified preliminarily. Moreover, it can also sterilize as needed. The homogenization treatment may be pre-homogeneous performed before the sterilization treatment or post-homogeneity performed after the sterilization treatment, or two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. . After the homogenization treatment, it is preferable to take cooling and aging steps. In the production method of the present invention, by using a foamable oil-in-water emulsion containing the sorbitan fatty acid ester in the oil phase within the above range, the cooling step (aging step) in the production step can be shortened. it can.

  When the foamable oil-in-water emulsion of the present invention contains milk fat, it can be produced by preparing an oil phase containing milk fat such as butter, butter oil, or prepared oil and emulsifying together with the water phase. it can. Also, blending a fresh cream (a cream produced only from milk fat) into the aqueous phase, and further emulsifying the aqueous phase and the oil phase containing the oil / fat composition for a foamable oil-in-water emulsion of the present invention. But it can be manufactured. Furthermore, it can also manufacture by mixing fresh cream with the foamable oil-in-water emulsion of this invention.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is limited to the content of the following Examples, and is not interpreted.

I. Production of oil and fat composition for foamable oil-in-water emulsion The oil and fat raw material and sorbitan fatty acid ester are mixed in the formulation shown in Table 1 with a homomixer (manufactured by Primics) to produce a foamable oil-in-water emulsion. An oil / fat composition was produced.

The oil and fat raw materials and sorbitan fatty acid esters used for the production of the oil and fat composition are as follows.
1st fat / oil palm kernel oil (Nisshin Oillio Group in-house manufactured product, total carbon number 36-38 is 37%, total carbon number 50-52 is 6%, lauric acid 47 mass%, X2U type triglyceride 0 mass %, Trans fatty acid 0.1% by mass)
・ Palm kernel slightly hydrogenated oil (Nisshin Oillio Group in-house manufactured product, total carbon number 36-38 is 37%, total carbon number 50-52 is 6%, lauric acid 45% by mass, X2U type triglyceride 0% by mass , Trans fatty acid 4.7 mass%, iodine value 10)
・ Palm extremely hardened oil (manufactured by Nisshin Oilio Group Co., Ltd., total carbon number 36-38 is 35%, total carbon number 50-52 is 4%, lauric acid 47% by mass, X2U type triglyceride 0% by mass, trans Fatty acid 0.0% by mass)
-Palm kernel extremely hardened oil (Nisshin Oillio Group Co., Ltd. in-house manufactured product, total carbon number 36-38 is 37%, total carbon number 50-52 is 6%, lauric acid 47% by mass, X2U type triglyceride 0% by mass, Trans fatty acid 0.0% by mass)
Second melting point of oil / fat / palm (manufactured by Nisshin Oillio Group Co., Ltd., total carbon number 36-38 1%, total carbon number 50-52 89%, lauric acid 0.2% by mass, X2U type Triglyceride 68% by mass, trans fatty acid 0.5% by mass, iodine value 45)
Third oil / rapeseed oil (manufactured by Nissin Oilio Group, total carbon number 36-38 is 0.6%, total carbon number 50-52 is 12.7%, trans fatty acid 1.5% by mass)
Sorbitan fatty acid ester S320YN (trade name: Poem S-320YN, manufactured by Riken Vitamin Co., Ltd., HLB value: 4.2, combined fatty acid: 90% by mass or more in total of stearic acid and palmitic acid)
S300V (trade name: Solman S-300 (V), manufactured by Riken Vitamin Co., Ltd., HLB value: 5.3, combined fatty acid: 90% by mass or more in total of stearic acid and palmitic acid)
S60V (trade name: Poem S-60V, manufactured by Riken Vitamin Co., Ltd., HLB value: 5.1, combined fatty acid: 90% by mass or more in total of stearic acid and palmitic acid)
・ O80V (trade name: Poem O-80V, manufactured by Riken Vitamin Co., Ltd., HLB value: 4.9, bound fatty acid: 85% by mass or more of unsaturated fatty acid mainly composed of oleic acid)
・ B150 (trade name: Poem B-150, manufactured by Riken Vitamin Co., Ltd., HLB value: 2.5, bound fatty acid: 90% by mass or more of saturated fatty acid mainly composed of behenic acid)
S65V (trade name: Poem S-65V, manufactured by Riken Vitamin Co., Ltd., HLB value: 3.0, combined fatty acid: 90% by mass or more in total of stearic acid and palmitic acid)

Table 1 shows the composition (mass%) of the oil and fat composition produced above.

II. Analysis of Oil / Fat Compositions for Foamable Oil-in-Water Emulsions The following analyzes were carried out on the oil / fat compositions for foamable oil-in-water emulsions of Examples 1-6.

1. About the triglyceride contained in the mixed fats and oils in the triglyceride oil composition, the total number of carbon atoms of the fatty acid residues constituting the triglyceride is (1) the amount of triglycerides having a total carbon number of 36 to 38, and (2) the total carbon number is The amount of triglyceride of 50 to 52 and (3) the amount of XXX type triglyceride were measured by a gas chromatographic method (AOCS Ce5-86 compliant, measuring apparatus: Agilent Technologies 6890).

2. Saturated fatty acid content Fatty acid composition was determined by gas chromatographic method (AOCS Ce1f-96 compliant, measuring apparatus: HEWLETT PACKARD HP6890).

3. Trans Fatty Acid Content The fatty acid composition of the amount of trans fatty acid contained in the mixed fat in the oil and fat composition was measured by a gas chromatographic method (AOCS Ce1f-96 compliant, measuring apparatus: HEWLETT PACKARD HP6890).

4). Measurement of calorimetric displacement (DSC curve) generated during phase transition The oil and fat composition is cooled from 60 ° C. to 5 ° C. at a cooling rate of −5 ° C./min, and the calorimetric displacement generated during phase transition is measured by differential scanning calorimetry ( DSC curve was obtained using a DSC apparatus (METTLER TOLEDO DSC1). From the DSC curve, (1) the peak top temperature of the calorific value and (2) the calorific value up to 5 ° C./total calorific value (%) were calculated.

Table 2 shows the results of the analysis of the oil and fat compositions of Examples 1 to 6. Moreover, the DSC curve of Examples 1-6 is shown in FIG.

III. In the same composition as the mixed fat and oil of the fat and oil composition of Examination Example 1 for the amount of sorbitan fatty acid ester added, the blending amount (mass%) of sorbitan fatty acid ester (S320YN) is from 0.1% to 0.2%, 0.3 %, And an oil and fat composition changed to 0.5%. Table 3 shows the composition of the oil and fat composition. About these oil-fat compositions, the calorie | heat amount displacement which arises in the case of a phase transition was measured with the differential scanning calorimetry (DSC) apparatus (METTLER TOLEDO company DSC1), and the DSC curve was obtained. The results are shown in FIG. For reference, the formulation / DSC curve of Example 1 is also shown in Table 3 and FIG. In FIG. 2, the shaded area is the amount of heat generated up to 5 ° C. It can be seen that if the amount of sorbitan fatty acid ester added is 0.1% by mass or more, the calorific value up to 5 ° C./total calorific value (%) is 70% or more.

Table 4 shows the results of the analysis of the oil and fat compositions of Examples 7 to 9. For reference, the results of the analysis of the oil and fat composition of Example 1 are also shown in Table 4.

IV. Examination of blending ratio of fat and oil raw material Without changing the blending amount of 0.3% by mass of sorbitan fatty acid ester (S320YN), the blending ratio of fat and oil raw material (mixing ratio of the first fat and the second fat) is 100: 0, Oils and fat compositions changed to 80:20, 60:40, 40:60, and 20:80 were produced. Table 5 shows the composition of the oil and fat composition. About these oil-fat compositions, the calorie | heat amount displacement which arises in the case of a phase transition was measured with the differential scanning calorimetry (DSC) apparatus (METTLER TOLEDO company DSC1), and the DSC curve was obtained. The results are shown in FIG. In FIG. 3, the shaded area is the amount of heat generated up to 5 ° C. When the blending amount of the first fat is 60% by mass or more of the whole, it can be understood that the peak top temperature of the calorific value is 7 ° C. or more.

Table 6 shows the results of the analysis of the oil and fat compositions of Examples 10 to 14.

V. Examination of XXX-type triglyceride content An oil-and-fat composition was produced in which the XXX-type triglyceride content was changed without changing the blending amount of sorbitan fatty acid ester (S320YN) 0.3% by mass. Table 7 shows the composition of the oil and fat composition. About these oil-fat compositions, the calorie | heat amount displacement which arises in the case of a phase transition was measured with the differential scanning calorimetry (DSC) apparatus (METTLER TOLEDO company DSC1), and the DSC curve was obtained. The results are shown in FIG. For reference, the formulation / DSC curve of Example 11 is also shown in Table 7 and FIG. In FIG. 4, the shaded area is the amount of heat generated up to 5 ° C.

The results of the analysis of the oil and fat compositions of Examples 15 to 21 are shown in Table 8. For reference, the results of the analysis of the oil and fat composition of Example 11 are also shown in Table 8.

VI. An oil phase was prepared by dissolving and dispersing an oil-soluble emulsifier (lecithin, P-100) in the oil and fat composition of Production Example 11 of a foamable oil-in-water emulsion . Simultaneously, skim milk powder, sodium phosphate, a gum formulation, and a water-soluble emulsifier (S-1170) were dissolved and dispersed in water to prepare an aqueous phase. Next, the oil phase was added to the aqueous phase, preliminarily emulsified with a homomixer while adjusting the temperature to 60 ° C. to 70 ° C., and homogenized under a pressure of 6.0 MPa after the preliminary emulsification. Thereafter, batch sterilization was performed at 85 ° C. for 15 minutes and the mixture was cooled to about 10 ° C. Thereafter, aging was carried out in a refrigerator at 5 ° C. for about 18 hours to obtain a foamable oil-in-water emulsion of Example 22. In Example 22, the total charge of the blend was 3 kg, and finally 2.5 kg of a foamable oil-in-water emulsion was obtained.

Various emulsifiers used for the production of the foamable oil-in-water emulsion are as follows.
・ Lecithin: Soy lecithin (Product name: Lecithin DX, manufactured by Nisshin Oillio Group, Inc.)
-P-100: saturated fatty acid monoglyceride (trade name: Emulgie P-100, manufactured by Riken Vitamin Co., Ltd.)
S-1170: Sucrose fatty acid ester (trade name: Ryoto sugar ester S-1170, Mitsubishi Chemical Foods, HLB value: 11, bound fatty acid: 70% stearic acid)

Table 9 shows the composition (mass%) of the foamable oil-in-water emulsion produced above.

VII. Analysis / evaluation of foamable oil-in-water emulsion The following analysis / evaluation was performed for the foamable oil-in-water emulsion of Example 22.

1. The viscosity foamable oil-in-water emulsion was 200g weighed 200ml beaker and adjusted product temperature to 10 ° C.. Using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., BMII model, rotor No. 2), the viscosity when rotated at 60 rpm was measured.

2. Emulsification stability The foamable oil-in-water emulsion was weighed in an amount of 60 g in a 100 ml beaker, and the product temperature was adjusted to 20 ° C. Using a three-one motor (manufactured by Shinto Kagaku Co., Ltd., using a stirring rod with a stirring blade propeller R attached to the tip), the foamable oil-in-water emulsion is solidified and thickened (so-called bottling). ) Was measured. The longer the time until the foamable oil-in-water emulsion is solidified and thickened, the higher the emulsion stability.

3. The whip time foaming oil-in-water emulsion 500g was measured, and the product temperature was adjusted to 5-10 degreeC. 35 g of sugar was added, and the mixture was whipped up to 8 minutes at a medium speed of 2 (about 120 rpm) using a Hobart mixer (made by Hobart Japan), and then whipped up to 10 minutes by hand. The time taken for 10 minutes to stand was measured.

4). The weight of the foamable oil-in-water emulsion in which the foamable oil-in-water emulsion standing for 10 minutes was packed in a fixed container was measured, and the specific gravity was calculated by the following formula.
Specific gravity = weight of foamable oil-in-water emulsion after whipping (g) / volume of container (ml)

5). The weight of the foamable oil-in-water emulsion in which the foamable oil-in-water emulsion standing for 10 minutes was packed in a fixed container was measured, and the specific gravity was calculated by the following formula.
Overrun = (volume of container (ml) −weight of foamable oil-in-water emulsion after whipping (g)) / weight of foamable oil-in-water emulsion after whipping (g) × 100

6). A foamable oil-in-water emulsion that was erected for 10 minutes so as not to have a cavity was packed in a container having a constant hardness . When a rheometer (manufactured by Sun Kagaku Co., Ltd., CR-500DX model) is attached with a 2 cm diameter disk-shaped plunger and allowed to enter 35 mm from the top of the foamable oil-in-water emulsion at a measurement speed of 60 mm / min. The load (N) applied to the plunger was measured.

7). Eating the foamable oil-in-water emulsion that was held for 10 minutes in the mouth and evaluated according to the following evaluation criteria.
Evaluation criteria Evaluation A: Very good.
Evaluation (circle): It was favorable.
Evaluation Δ: Normal.
Evaluation x: It was bad.

8). The foamable oil-in-water emulsion having a shape retention of 10 minutes was squeezed out with a squeeze bag with a flower-shaped mouthpiece, and the change in shape when left standing was observed. The standing conditions were evaluated in two ways: (1) standing at 5 ° C. for 24 hours, and (2) standing at −18 ° C. for 24 hours (observation after thawing).
Evaluation criteria Evaluation A: Very good. The foamable oil-in-water emulsion after standing was not deformed.
Evaluation (circle): It was favorable. The foamable oil-in-water emulsion after standing was hardly deformed.
Evaluation Δ: Normal. The foamable oil-in-water emulsion after standing was somewhat deformed.
Evaluation x: It was bad. The foamable oil-in-water emulsion after standing was deformed.

9. The foamable oil-in-water emulsion that had been separated for 10 minutes was squeezed out with a squeeze bag with a flower-shaped mouthpiece, and the water separation state was observed when left standing. The standing conditions were evaluated in two ways: (1) standing at 5 ° C. for 24 hours, and (2) standing at −18 ° C. for 24 hours (observation after thawing).
Evaluation criteria Evaluation A: Very good. The foamable oil-in-water emulsion after standing was not water-separated.
Evaluation (circle): It was favorable. The foamable oil-in-water emulsion after standing was hardly separated.
Evaluation Δ: Normal. The foamable oil-in-water emulsion after standing still had some water separation.
Evaluation x: It was bad. The foamable oil-in-water emulsion after standing was water-separated.

Table 10 shows the results of analysis and evaluation of the foamable oil-in-water emulsion of Example 22. In addition, when the foamable oil-in-water emulsion was produced in the same manner as in Example 22 using the oil / fat composition of Example 10, the second oil / fat was not included in the oil / fat composition of Example 10, Even if sorbitan fatty acid ester is contained, good emulsification stability and whipping properties cannot be obtained.

Claims (10)

A foam composition for a foamable oil-in-water emulsion,
Mixing which has the 1st triglyceride whose sum total of carbon number of the fatty acid residue which comprises triglyceride is 36-38, and the 2nd triglyceride whose sum total of carbon number of the fatty acid residue which comprises triglyceride is 50-52 Oils and fats,
A sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the fatty acids to be bonded is a saturated fatty acid,
The content of the first triglyceride is 20% by mass or more and 35% by mass or less, and the content of the second triglyceride is 8% by mass or more and 44% by mass or less with respect to the total amount of the mixed fats and oils, The content of saturated fatty acids is 60% by mass or more based on the total amount of fatty acids bound to all triglycerides in the mixed fats and oils,
The oil-fat composition for foamable oil-in-water emulsions whose content of the said sorbitan fatty acid ester is 0.01 mass% or more and 2 mass% or less with respect to the whole quantity of the said oil-fat composition. The mixed fat is
A first fat containing 30% by mass or more of lauric acid in the constituent fatty acid of the fat;
A mixture of a saturated fatty acid X having 16 to 24 carbon atoms and a second oil or fat containing 30% by mass or more of an X2U triglyceride combined with an unsaturated fatty acid U having 16 to 24 carbon atoms,
Content of 1st fats and oils is 55 mass% or more and 95 mass% or less with respect to whole quantity of the said mixed fats and oils, and content of 2nd fats and oils is 5 to 45 mass%, Item 2. The oil-and-fat composition for a foamable oil-in-water emulsion according to Item 1.   The foamed oil-in-water emulsified emulsion according to claim 1 or 2, wherein the mixed fat has a content of XXX type triglyceride to which a saturated fatty acid X having 16 to 24 carbon atoms is bonded in an amount of 1% by mass to 15% by mass. Oil and fat composition for foods.   When the oil / fat composition is cooled from a molten state at a cooling rate of -5 ° C / min, the calorific value until the cooling reaches 5 ° C is 50% or more of the total calorific value. The oil-fat composition for foamable oil-in-water emulsions as described in any one of 1-3.   When the oil / fat composition is cooled from a molten state at a cooling rate of -5 ° C / min, the calorific value until the cooling reaches 5 ° C is 60% or more of the total calorific value. Oil-fat composition for foamable oil-in-water emulsions as described in any one of 1-4.   2. The peak top temperature of the calorific value is 5 ° C. or higher in the DSC curve of the oil / fat composition when the oil / fat composition is cooled from a molten state to 5 ° C. at a cooling rate of −5 ° C./min. The oil-fat composition for foamable oil-in-water emulsions as described in any one of -5.   The peak top temperature of the calorific value is 7 ° C or higher in the DSC curve of the oil and fat composition when the oil and fat composition is cooled to 5 ° C at a cooling rate of -5 ° C / min from the molten state. The oil-fat composition for foamable oil-in-water emulsions as described in any one of -6.   The foamable oil-in-water emulsion which comprises the oil-fat composition for foamable oil-in-water emulsions as described in any one of Claims 1-7 in an oil phase.   A food comprising the foamable oil-in-water emulsion according to claim 8. It is a manufacturing method of the oil-fat composition for foamable oil-in-water emulsions as described in any one of Claims 1-7,
Mixing which has the 1st triglyceride whose sum total of carbon number of the fatty acid residue which comprises triglyceride is 36-38, and the 2nd triglyceride whose sum total of carbon number of the fatty acid residue which comprises triglyceride is 50-52 Oils and fats,
For a foamable oil-in-water emulsion, comprising a step of mixing a sorbitan fatty acid ester having a HLB value of 3.5 or more and 6.5 or less and 80% by mass or more of the fatty acids to be bonded is a saturated fatty acid. The manufacturing method of an oil-fat composition.

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