KR20050043769A - Triglyceride compositions - Google Patents

Abstract

Triglyceride (TG) compositions containing from 30 to 80% by weight, in total, of the following TGs X, Y and Z wherein the weight ratio of the contents of X, Y and Z falls within the range surrounded by the points a to e as shown in Fig. 1: X: a TG comprising a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acids having 18 carbon atoms as the constituting fatty acids and the sum of the carbon atoms of the constituting fatty acids being 50 or more; Y: a TG comprising a saturated fatty acid having 20 or more carbon atoms and a saturated fatty acids having 8 to 12 carbon atoms as the constituting fatty acids and all of the constituting fatty acids being saturated fatty acids; and Z: a TG comprising a saturated fatty acid having 8 to 12 carbon atoms and an unsaturated fatty acids having 18 carbon atoms as the constituting fatty acids and the sum of the carbon atoms of the constituting fatty acids being less than 50; and emulsified products and whipped creams using the same.

Description

Triglyceride Composition {TRIGLYCERIDE COMPOSITIONS}

The present invention is a glycerol composition used for packaging, filling (filling), sand for confectionery, cakes, desserts, bread, etc., foaming shortening using the same, foaming oil-in-water (O / W type) emulsion, foaming oil It relates to water (W / O) emulsions and foaming oil-in-water emulsions (O / W / O type) and whip creams that bubble them.

Conventionally, oil-in-water emulsified oil-fat composition has a good texture (feeling to melt in the mouth) because the surface shape is water-like, has a unique texture with a dark water solubility and a distinctive flavor later appear dark, plasticity to maintain hardness It is known as a feature that it is not affected, does not stick, and has good malleability, and is used in Western confectionery and bread whip cream.

It is preferable that such a foamable oil-in-water emulsion is equipped with the following characteristics.

(1) No thickening or solidification will occur (having high emulsification stability) during the preservation, transportation, or use of a foamable oil-in-water emulsion, during normal use.

(2) When used as a whip cream by foaming, the time until the optimum whip state is reached is constant, and there is a moderate width at the end of the whip, and the overrun (bubbleness) is constant. In addition, it will be excellent in shaping (excellent whip characteristics) so that so-called "harmony" can be easily achieved.

(3) In case of filling, packing and sanding whip cream bubbled in cake, bread, etc., it has excellent shape retention to support the structure of the cream and does not cause water over time (high water resistance) (離 水 耐性))

(4) It melts well in the mouth, has no peculiar feeling, has good flavor and texture, and has little change over time even if it is preserved in a short cake (5-12 degrees).

In order to obtain a cream of high quality having such excellent characteristics as described above, various studies have been made on the manufacturing process and raw material blending. For example, for the examination of raw material blending, selection of various emulsifiers (Japanese Patent Laid-Open No. 63-267250, Japanese Patent Laid-Open No. 3-62387), blending of natural or synthetic pigments, and denaturation of milk protein Or a quality improvement was made. However, the use of a large amount of additives significantly lowers the flavor and texture of the most basic characteristics as an emulsion, and its use is practically limited. Moreover, although the examination using the specific mixed-acid triglyceride is performed about the fats and oils in oil-in-water emulsions (patent 33112551), only the method of performing predetermined | prescribed fats and oils preparation by the solvent part, such as a high melting point part, is disclosed, and manufacturing cost is also disclosed. It was high and the bubble performance was not enough.

On the other hand, shortening, water-in-oil emulsions, and oil-in-water emulsions are known to have microorganisms that are difficult to reproduce because of their fats and oils, and their foams have excellent shape retention and retention characteristics. It is widely used for spread, sand, cooking, confectionery / bakery. However, these fat or oil compositions have a drawback that does not melt well in the mouth because the trauma is fat or fat. To improve this drawback, the retention of the trauma should be soft, so that the shape retaining properties deteriorate and oil off is likely to occur.

Examination using triglycerides having a specific mixed acid group (Patent No. 2048916) or maintenance of a specific solid paper content (SFC) as a method for improving the shortcomings of the above-mentioned trauma-containing fat, water-in-oil emulsion and oil-in-water emulsion. (Japanese Patent Laid-Open Publication No. Hei 4-325054) has been conducted, but only a method for preparing a predetermined fat or oil by fractionation such as a high melting point portion is disclosed, and the manufacturing cost is also high. It was not enough in terms of compatibility of the implantation.

An object of the present invention is water-in-oil emulsions and foam-in-water oil-in-water emulsions excellent in foaming, shape retention, water resistance, oil off resistance, workability, etc. required for whip cream, whip cream containing them Is to provide.

BRIEF DESCRIPTION OF THE DRAWINGS It is a figure which shows the range of content ratio of tridlylides X, Y, and Z.

2 is a diagram showing a range of the mixed weight ratio of fats and oils (A), (B) and (C).

MEANS TO SOLVE THE PROBLEM This invention contains the triglyceride composition which contains a specific amount of the mixed-acid trglyceride whose triglyceride constituent fatty acid is a specific long chain fatty acid, the specific medium chain fatty acid mixer triglyceride, and the triglyceride which consists of saturated fatty acids with broad chain difference, respectively. The oil-based shortening and seed-type emulsions were found to be excellent in foaming properties, have various characteristics required for whip cream, and are excellent in texture, flavor, etc., and furthermore, have good preservation stability.

The present invention provides the following triglycerides X, Y and Z:

X: triglyceride whose total carbon number of a constituent fatty acid is 50% or more, making a saturated fatty acid of 20 or more carbon atoms and an unsaturated fatty acid of 18 carbon atoms a component fatty acid,

Y is a constituent fatty acid comprising a saturated fatty acid having 20 or more carbon atoms and a saturated fatty acid having 8 to 12 carbon atoms, and furthermore, all the constituent fatty acids are triglycerides of saturated fatty acids,

Z: Triglycerides containing 8 to 12 saturated fatty acids and 18 unsaturated fatty acids comprising constituent fatty acids, and the sum of the carbon numbers of the constituent fatty acids is less than 50.

At a total amount of 30 to 80% by weight, and the content weight ratio of the three components of X, Y, and Z is shown in Fig. 1 at points a (X = 80, Y = 20, Z = 0) and point b (X = 75, Y = 25, Z = 0), point c (X = 20, Y = 25, Z = 55), point d (X = 42, Y = 3, Z = 55), point e (X = 80, It is to provide a triglyceride composition in the range surrounded by each point of Y = 3, Z = 17).

The present invention also provides a shortening containing the triglyceride composition.

The present invention also provides an oil-in-bubble oil-in-oil or oil-in-oil-in-oil-in-oil emulsion containing the triglyceride composition.

The present invention also provides a foamable oil-in-water emulsion containing the triglyceride composition.

The present invention further provides a whip cream containing the triglyceride composition.

Furthermore, the present invention provides the following fats and oils (A), (B) and (C):

(A) fats and oils in which at least 30% by weight of the constituent fatty acid is lauric acid;

(B) fats and oils containing at least 70% by weight of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms,

(C) oil or fat is at least 30% by weight of the constituent fatty acid

It is to provide a method for producing the triglyceride composition by mixing and transesterifying the two components of at a weight ratio within the range surrounded by each of the points α, β, τ, δ and ε in FIG.

Also in the present invention, whip cream includes conventional oil-in-water whip cream, shortening, and both oil-in-water and oil-in-water butter cream.

The triglyceride composition of this invention contains the following three triglycerides X, Y, and Z.

Triglyceride X is a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms as a constituent fatty acid, and further, triglyceride having a total carbon number of the constituent fatty acid is 50 or more. As the saturated fatty acid having 20 or more carbon atoms, alkynic acid or behenic acid is preferable, and behenic acid is more preferable. The unsaturated fatty acid having 18 carbon atoms is preferably oleic acid, linoleic acid or linolenic acid, more preferably oleic acid or linoleic acid. The most typical of triglyceride X are glycerin monobehenyldiolate, glycerin monobehenyldilnorate, glycerin monobehenyl monooleyl monoyl oleate, glycerin monobehenyl monoyl oleate, glycerin dibehenyl monooleate, glycerin monobehenyl Monolauryl monooleate, glycerin monobehenyl monolauryl monoyl norate, glycerin monobehenyl monooleyl monostearate. In addition, any of the α-position and β-position of glycerin may be sufficient as the bonding position of unsaturated fatty acid, and a mixture may be sufficient as it.

Triglyceride Y is composed of unsaturated fatty acids having 20 or more carbon atoms and unsaturated fatty acids having 8 to 12 carbon atoms, and all of the constituent fatty acids are triglycerides of saturated fatty acids. As the saturated fatty acid having 20 or more carbon atoms, arachidic acid or behenic acid is preferable, and behenic acid is more preferable. As the saturated fatty acid having 8 to 12 carbon atoms, capric acid and lauric acid are preferable, and lauric acid is more preferable. The most typical of Cryglycerides Y are glycerin monobehenyl dilaurate, glycerin monobehenyl monostearyl monolaurate, glycerin dibehenyl monolaurate.

Triglyceride Z is a saturated fatty acid having 8 to 12 carbon atoms and an unsaturated fatty acid having 18 carbon atoms as a constituent fatty acid. Furthermore, the total carbon number of the constituent fatty acids is triglyceride less than 50. As the saturated fatty acid having 8 to 12 carbon atoms, capric acid and lauric acid are preferable, and lauric acid is more preferable. The unsaturated fatty acid having 18 carbon atoms is preferably oleic acid, linoleic acid or linolenic acid, more preferably oleic acid or linoleic acid. The most typical of triglyceride Z are glycerin monolauryldioleate, glycerin monolauryldilnolate, glycerin monolauryl monooleyl monoylrate, glycerin dilauryl monoyllate, glycerin dilauryl monooleate, glycerin monolauryl monolate Oryl stearate. The unsaturated fatty acid may be bonded at any of the α and β positions of the glycerin, or may be a mixture.

The weight ratio of triglycerides X, Y and Z in the triglyceride composition is point a (X = 80, Y = 20, Z = 0) and point b (X = in a triangular view of the three components X, Y and Z shown in FIG. 75, Y = 25, Z = 0), point c (X = 20, Y = 25, Z = 55), point d (X = 42, Y = 3, Z = 55), point e (X = 80, Y = 3, Z = 17). When a composition having a content ratio of triglycerides X, Y and Z outside the range surrounded by the points a, b, c and e is used, good emulsions such as foamability, texture, and safety over time cannot be obtained. The content weight ratio of the triglycerides X, Y, Z is preferably from the viewpoint of the bubble characteristics in points a (X = 80, Y = 20, Z = 10) and point b (X = 70, Y) in the triangle of FIG. = 10, Z = 20), point c (X = 25, Y = 20, Z = 55), point d (X = 40, Y = 5, Z = 55), point e (X = 80, Y = 5 , Z = 15). More preferably, in the triangular diagram of FIG. 1, point a (X = 80, Y = 10, Z = 10), point b (X = 75, Y = 15, Z = 10), point c (X = 30, Y = 15, Z = 55), point d (X = 40, Y = 5, Z = 55), and point e (X = 80, Y = 5, Z = 15) in the range enclosed.

The triglyceride composition contains 30 to 80% by weight (hereinafter, simply described as%) of glycerides X, Y and Z in total amount. If the content is less than 30%, both of the texture and temporal stability cannot obtain a good emulsion or shortening. If the content exceeds 80%, industrial production is difficult. From the viewpoint of foamability, the total content of triglycerides X, Y, and Z is preferably 4 to 70%, particularly 40 to 60%, in the triglyceride composition.

Since the content of each of triglycerides X, Y and Z is good in shape retention and no oil off occurs, triglyceride X is 3% or more, preferably 3 to 25%, more preferably 4 to 20%, in the oil phase, Especially preferably, it contains 5 to 18%. Triglyceride Y is contained in an oil phase of 0.3% or more, preferably 0.3 to 3.0%, more preferably 0.4 to 2.5%, and most preferably 0.6 to 2.0%. Triglyceride Z is contained 1% or more, preferably 1-20%, more preferably 1.5-15%, and most preferably 2-10% in the oil phase.

The triglyceride composition containing these specific triglycerides preferably has a solid paper content (SFC) of 30 degrees or less at 30 degrees according to NMR measurement, and is preferably 2 to 15 in terms of compatibility in the feeling of melting in the mouth and shape retention. , Most preferably, it is 3-10.

Triglyceride compositions containing triglycerides X, Y, Z of the present invention in a specific ratio include a transesterification method using an acid, an alkali catalyst or oxygen, an esterification method, and the like. For example, three or more kinds of fats and oils are used as raw materials. Although the transesterification reaction and esterification reaction which uses three or more types of fatty acids and glycerol as a raw material are mentioned, The manufacturing method by transesterification reaction is preferable in the simplicity of manufacture. As the transesterification method, a method of randomly rearranging fatty acids using an alkali catalyst or a method of selectively transesterifying the α position using an enzyme catalyst such as a lipase can be used. Examples of alkali catalysts include sodium methylate and sodium ethylate. It can be transesterified by adding an alkali catalyst 0.01-1.0 weight part with respect to 100 weight part of raw material fats and oils. In addition, examples of enzyme catalysts include lipases derived from fungi, yeasts and bacteria.

The transesterified oil obtained in the above method has a low proportion of trisaturated triglycerides (high melting point) having a total carbon number of 60% or more, which is thought to adversely affect the feeling of melting in the mouth. Fractionation removal by crystal filtration using a solvent such as or hexane is not required. It is preferable to use the obtained transesterified oil for the triglyceride composition of this invention after deodorizing by distillation.

The triglyceride composition containing triglyceride X, Y, Z of this invention in the ratio which specifies is the following fats and oils (A), (B), and (C):

(A) oils and fats at least 30% of the constituent fatty acids are lauric acid,

(B) fats and oils, wherein at least 70% of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms,

(C) oil or fat is more than 30% of the component fatty acids

Points 3 (A = 35, B = 25, C = 40), points β (A = 35, B = 50, C = 15), and points τ (A = 15, B = 70) shown in FIG. , C = 15), mix at a weight ratio within the range surrounded by each point of point δ (A = 5, B = 70, C = 25) and ε (A = 5, B = 55, C = 40), and It is preferable to manufacture by performing an exchange reaction. Here, fats and oils (A) are fats and oils whose 30% or more of constituent fatty acids are lauric acid, For example, palm oil, palm oil (palm oil), these mixtures, or those hardened oils are mentioned. A fat or oil (B) is a liquid fat or oil in which at least 70% of the constituent fatty acids are 18 unsaturated fatty acids, for example, soybean oil, olive oil, safflower oil, corn oil, cottonseed oil, rapeseed oil (canola), peanut oil and sunflower. Oil, or a mixed oil thereof. The fats and oils (C) are fats and oils in which at least 30% of the constituent fatty acids are behenic acid, and examples thereof include behenic acid triglycerides, extremely hardened high erucic rapeseed oil, or mixtures thereof.

The mixture ratio of fats and oils (A), (B), and (C) is point ((A = 35, B = 25, C = 40), point (( A = 35, B = 50, C = 15), point τ (A = 15, B = 70, C = 15), point δ (A = 5, B = 70, C = 25) and ε (A = 5 , The range surrounded by B = 55, C = 40 is preferable, and furthermore, point α (A = 30, B = 35, C = 35), point β (A = 30, B = 50, C = 20), point A range surrounded by τ (A = 20, B = 60, C = 20), points δ (A = 10, B = 60, C = 30) and ε (A = 10, B = 55, C = 35) is preferred. Do.

By using the obtained triglyceride composition as all or part of an oily component, shortening, a foamable oil-in-water emulsion, a foamable water-in-oil emulsion, a foamable oil-in-water emulsion, a whip cream, etc. can be prepared. The whip cream is also obtained by foaming the shortening, aerated oil-in-water emulsion, aerated water-in-oil emulsion, and aerated oil-in-water emulsion.

Examples of the triglyceride composition in the shortening, various emulsions and whip creams include the above-mentioned oil phase components, such as edible fats and oils, stabilizers, and additives such as taste agents. Edible fats and oils used herein include, for example, vegetable oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil and palm kernel oil; Animal fats and oils, such as fats and oils, lard, tallow, fish oil, etc .; Cured oils of these animal and vegetable fats and oils; Transesterified oils; Diglycerides; And mixed oils of two or more thereof. Here, as diglycerides, esterification of one or two or more oils and glycerides selected from the above-mentioned edible fats and oils is carried out, followed by removal of excess monoglycerides formed in the obtained glyceride mixture by molecular distillation or chromatogram. The diglyceride etc. which are obtained by doing are mentioned.

The content of the triglyceride composition in the oil phase of the shortening, various emulsions and whip cream of the present invention is preferably 3 to 80%, more preferably 3 to 70%, and most preferably 5 to 60% in terms of foamability. Among these, in the case of shortening, foaming water-in-oil emulsions and foaming oil-in-water emulsions, the content of the triglyceride composition in the oil phase is 3 to 50%, more preferably 3 to 40%, and most preferably 5 to 5 in terms of foaming. 30% is preferred. In the case of a foamable oil-in-water emulsion, the content of the triglyceride composition in the oil phase is 10 to 80%, more preferably 10 to 70%, and most preferably 10 to 60% in terms of foaming.

The shortening of this invention can use an emulsifier as needed, and this shortening is suitable for topping, peeling, and sand of cakes, bread, and confectionery. In addition, the foamable water-in-oil emulsion and the foamable oil-in-water emulsion of the present invention may be emulsifiers as necessary, and the emulsion is suitable for topping, filling, and sanding of cakes, breads, confectionery and the like.

The emulsifier used herein may be an emulsifier for food, and examples thereof include lecithin, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, and sucrose fatty acid esters. In these, you may use combining a lipophilic emulsifier and a hydrophilic emulsifier. In particular, it is preferable to use lecithin, monoglyceride and sucrose fatty acid ester together. It is preferable that these emulsifiers are used in the content of 1 type, or 2 or more types in 0.1 to 2.5% of shortening or the said emulsion.

The aqueous phase component of the foamable oil-in-water emulsion generally contains water, milk protein and, if necessary, sugars. As the milk protein, for example, milk, concentrated milk, skim milk, skim milk powder, powder powder, etc. are used as a source, and it is preferable to contain 0.5-10%, especially 2-9% in total emulsion as an milk protein solid content. Examples of the sugars include sucrose, glucose, fructose, liquid sugar, maltose, syrup, and the like, and preferably 5 to 25%, particularly 5 to 20%, of the total emulsion. In addition, in the preparation of the emulsion, an aqueous solution containing an oil protein is usually used, and saccharides are often added together with other additives when foaming the emulsion. However, the emulsion may contain sugars together with milk proteins.

In the case of a foamable oil-in-water emulsion, the oil phase and the water phase are preferably in a weight ratio of 20:80 to 50:50, particularly 25:75 to 40:60. In the case of a foamed water-in-oil emulsion or a foamed oil-in-water emulsion, the oil phase and the water phase are preferably 98: 2 to 60:40, particularly 90: 5 to 70:30 in a specific ratio.

Moreover, the emulsion of this invention may contain well-known additives, such as a stabilizer and a refiner. When adding these, a lipophilic additive is added to an oily liquid, and a hydrophilic additive is added to an aqueous liquid, respectively.

The foamable oil-in-water emulsion of this invention can be manufactured by a conventionally well-known method. For example, the mixture is emulsified (preliminary emulsification step) with an aqueous solution containing a glyceride composition and an milk protein and an aqueous solution containing a sugar and a milk protein, and then prepared through the following usual steps (homogenization, sterilization, cooling, and aging). do. The preparation process conditions are, for example, preliminary emulsification is carried out at about 60 to 70 degrees for about 15 minutes, and homogenization is usually carried out under a pressure of 10 ⁶ to 10 ⁷ Pa using a homogenizer. Homogenization may be performed again after end of sterilization (rehomogenization). After sterilization treatment, it is rapidly cooled to 5 to 10 degrees and further aged for 15 hours to obtain the emulsion of the present invention. Thus, the emulsion of this invention obtained is comparatively low in viscosity (10-300 mPa * s: 10 degree), and has high emulsion stability corresponding to the change of external environment.

The shortening of this invention can be manufactured by a conventionally well-known method. For example, after adding and mixing a glyceride composition, other fats and oils, and an emulsifier at 40-80 degree | times, the method of cooling and kneading | mixing using a botator or a combinator etc. is mentioned.

The water-in-oil emulsion of the present invention can be produced by a conventionally known method. For example, the oil phase and the water phase prepared by adding and mixing the glyceride composition, other fats and oils and emulsifiers at 40 to 80 degrees, are stirred and emulsified with a paddle or a homomixer, and then cooled and kneaded using a vortexer or a combinator or the like. The method of preparation is mentioned.

The oil-in-water emulsion of the present invention can be produced by a conventionally known method. For example, the oil phase prepared by adding and mixing the glyceride composition, other fats and oils and emulsifiers at 40-80 degrees, and the oil-in-water emulsion prepared by the conventional method are stirred and emulsified in a paddle or the like, and then cooled and kneaded using a bot or a combinator or the like. The method of preparation is mentioned.

The oil-in-water emulsion of the present invention may be a powder (granular material, powdery matter or powdery cream) obtained by drying this. The powdering method may be combined with a spray drying method, a vacuum drying method, or a pulverization method.

The whip cream of the present invention can be prepared by aging the emulsion at low temperature, followed by air bubbles using a mixer or the like. At the time of whip, a flavoring agent or the like may be added as desired, and in order to make a whip cream using powder, the powder may be added to an aqueous saccharide solution in the same manner as in a commercial store.

The whip cream of the present invention can be used in the fields of confectionery, bakery, and the like as topping, peeling, and sanding.

EXAMPLE

<Example 1>

(1) Preparation of tridsleyide composition (TG):

Preparation of TG 1

Palm oil (fatty acid composition; caprylic acid 7%, capric acid 6%, lauric acid 47.7%, myristic acid 18.3%, palmitic acid 9.3%, stearic acid 2.7%, oleic acid 7.1%, linoleic acid 1.7%) 15%, rape oil (Fatty acid composition: 3.6% palmitic acid, 1.7% stearic acid, 59.1% oleic acid, 21.9% linoleic acid, 12.7% linolenic acid, 0.5% arachnic acid, 0.4% behenic acid) 55%, extremely hardened Hieruka rapeseed oil (fat composition; Palmitic acid 3.8%, stearic acid 40.2%, arachinic acid 8.8%, behenic acid 46.7%) 30% mixed oil is catalyzed by 0.1 parts by weight of sodium methylate based on 100 parts by weight of the mixed oil, 30 at 80 degrees The reaction was carried out for a minute to obtain a transesterified oil. The obtained transesterified oil was deodorized by the conventional method to obtain TG 1.

Preparation of TG 2

 Cured palm oil (fatty acid composition; caprylic acid 7.5%, capric acid 6.2%, lauric acid 47.7%, myristic acid 17.7%, palmitic acid 9.0%, stearic acid 11.4%), rapeseed oil (same as the preparation of TG 1) Substance) 45%, extremely hardened Hieruka rapeseed oil (the same material as the preparation of TG 1) 35% of mixed oil is catalyzed by 0.1 parts by weight of sodium methylate with respect to 100 parts by weight of the mixed oil at 80 ° C. The reaction was carried out for a minute to obtain a transesterified oil. The obtained transesterified oil was deodorized by the conventional method to obtain TG 2.

Preparation of TG 3

 Mixed oil of 20% hardened palm oil (same substance as TG 2), 60% rapeseed oil (same substance as TG 1), 20% extremely hardened Hieruka rapeseed oil (same substance as TG 1) To 100 parts by weight of the mixed oil using 0.1 parts by weight of sodium methylate as a catalyst to react at 80 degrees for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by the conventional method to obtain TG 3.

Preparation of TG 4

 Mixed oil of 10% hardened palm oil (same substance as TG 2), 55% rapeseed oil (same substance as TG 1), 35% extremely hardened Hieruka rapeseed oil (same substance as TG 1) To 100 parts by weight of the mixed oil using 0.1 parts by weight of sodium methylate as a catalyst, and reacted at 80 degrees for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by the conventional method to obtain TG 4.

Preparation of TG 5

Palm kernel oil (fatty acid composition; caprylic acid 4%, capric acid 4%, lauric acid 47.9%, myrispinic acid 15.8%, palmitic acid 8.4%, stearic acid 2.3%, oleic acid 14, 7%, linoleic acid 2.5%) 30% , Safflower oil (fatty acid composition; 0.2% myristic acid, 6.9% palmitic acid, 6.9% stearic acid, 2,7%, oleic acid 13%, linoleic acid 76, linolenic acid 0.5%) 50%, highly cured high eruka rape oil (TG 1 The same substance) 20% of mixed oil was reacted with 0.1 parts by weight of sodium methylate based on 100 parts by weight of the mixed oil at 80 degrees for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by the conventional method to obtain TG 5.

Preparation of TG 6 (Comparative)

50 parts of safflower oil (same substance as TG 5) and 50% of super hardened Hieruka Rapeseed Oil (same as TG 1) were mixed with 0.1 parts by weight of sodium methylate based on 100 parts by weight of the mixed oil. Was reacted at 80 degrees for 30 minutes as a catalyst to obtain a transesterified oil. The obtained transesterified oil was deodorized by the conventional method to obtain TG 6.

Preparation of TG 7 (Comparative)

50 parts of safflower oil (same substance as TG 5) and 50% of super hardened Hieruka Rapeseed Oil (same as TG 1) were mixed with 0.1 parts by weight of sodium methylate based on 100 parts by weight of the mixed oil. Was reacted at 80 degrees for 30 minutes as a catalyst to obtain a transesterified oil. A high-melting point portion (yield: 21.8% transesterified oil) mainly dissolved in 4 mL of n-hexane per 1g, cooled to 40 ° C to 25 ° C and precipitated with slow stirring, and then precipitated. ) Was filtered filtered. After distilling off the solvent by the conventional method from the obtained filtrate, the pollen was collected for the purpose of dissolving the residue in 5 mL of acetone per 1 g, cooling it to 30 to 6 degrees while slowly stirring, and depositing it. This pot was deodorized by the conventional method after leaving a solvent, and TG7 was obtained.

Preparation of TG 8 (Comparative)

Olive oil (fatty acid composition; palmitic acid 10.6%, stearic acid 3.2%, oleic acid 81.2%, linoleic acid 5.4%) 40%, behenic acid (fatty acid composition; stearic acid 2.7%, arachnic acid 10.1%, behenic acid 86.1%) 40% and laurin A mixed oil of 20% acid (lipid acid composition; caprinic acid 0.5%, lauric acid 98.3%, myristic acid 0.9%) is dissolved in 5 times the amount of fatty acid (large weight) of hexane, 520 lipase units were added to 1 g of mixed fat and oil of rapase (Gen. Rhizopus delemar, manufactured by Tanabe Seiyaku Co., Ltd.) having α-selective ester exchange capacity adsorbed onto 10% celite, and hexane Fatty acid was removed by molecular distillation at the residue residue. High melting point portion (yield: transesterification) mainly composed of trisaturated triglycerides, which were dissolved in 4 ml of n-hexane per 1 g of fatty acid having been removed from fatty acid, dissolved in 4 ml of n-hexane, and cooled to 40 to 25 degrees with slow stirring. 6%) for milk. After distilling off the solvent by the conventional method from the obtained filtrate, the residue was dissolved in 5 ml of acetone per 1 g, and the mixture was cooled to 30 to 6 degrees with slow stirring to precipitate the desired fraction. This fraction was deodorized by the conventional method after removing the solvent to obtain TG 8.

Preparation of TG 9

70% mixed hardened palm oil (same substance as TG 2), 10% rapeseed oil (same substance as TG 1), 20% extremely hardened hyeruca acid rapeseed oil (same as TG 1) The oil was reacted with 0.1 parts by weight of sodium methylate based on 100 parts by weight of the mixed oil and reacted at 80 ° C. for 30 minutes to obtain a transesterified oil. The obtained transesterified oil was deodorized by the conventional method to obtain TG 9.

The fatty acid composition of the prepared triglyceride composition of TG1-TG9 is shown in Table 1, and the measured value of the triglyceride X, Y, and Z obtained by the triglyceride composition analysis by gas-chromatography is shown in Table 2. In addition, in Table 1, "yield" shows the yield with respect to transesterified oil.

Triglyceride composition Triglyceride X (%) Triglyceride Y (%) Triglyceride Z (%) X: Y: Z SFC (30 degrees) TG 1 35.2 3.2 14.8 66: 6: 28 7.1 TG 2 34.4 6.1 16.3 60:11:29 9.5 TG 3 25.8 2.7 22.3 51: 5: 44 6.1 TG 4 39.4 2.6 9.7 76: 6: 18 8.8 TG 5 22.9 4.0 27.6 42: 7: 51 5.6 TG 6 (Comparative) 47.1 0.0 0.0 100: 0: 0 23.4 TG 7 (Comparative) 74.3 0.0 0.0 100: 0: 0 10.5 TG 8 (Comparative) 76.8 0.0 21.0 78: 0: 22 10.1 TG 9 (Comparative) 9.7 17.7 23.3 19:35:46 9.5

(2) Preparation of edible fats and oils used as the basis of oil phase

Preparation of Diglycerides (DG)

75% of rapeseed oil and 25% of glycerin were added, and 0.1% of calcium hydroxide was added to carry out the transesterification reaction, and then monoglyceride was removed as much as possible by molecular distillation to obtain diglyceride. The obtained diglyceride was deodorized by the conventional method to obtain DG.

Preparation of Cured Transesterified Oil (TG-E)

A mixed oil of 45% palm oil (52 iodine) and 55% rapeseed (55 iodine) is used as a catalyst with 0.1 parts by weight of sodium methylate based on 100 parts by weight of the mixed oil and reacted at 80 ° C for 30 minutes. Got u. 0.1 part of nickel catalyst and 0.02 part of methionine were mixed with respect to 100 parts by weight of the transesterified oil, and cured until the iodine value was lowered to 66 to obtain a cured transesterified oil. The obtained hardened transesterified oil was deodorized by the conventional method, and TG-E was obtained.

<Example 2>

A foamable oil-in-water emulsion of the following composition was prepared. In addition, a preliminary mixture of oil and water phases was prepared in advance.

(Paid)%

Triglyceride Compositions (TG 1 to TG 9) 10

Soybean cured oil (melting point 32 degrees) 10

Coconut Oil (32 Degrees Melting) 14

Stearic Acid Monoglycerides 0.1

Lecithin 0.3

(Awards)

Skim milk powder 6

Hexametaphosphate 0.1

Sucrose Fatty Acid Ester (HLB11) 0.1

Water 59.4

The preliminary emulsion was mixed and stirred to obtain a preliminary emulsion of oil-in-water type. Next, the preliminary emulsion was homogenized at a pressure of 4 × 10 ⁶ Pa at a temperature of 65 ° in a homogenizer, and then subjected to UHT sterilization (VTIS sterilization device from Alfa Laval) to a pressure of 2.5 × 10 ⁶ Pa at 70 °. Re-homogenization treatment at. After cooling the emulsion after homogenization to 8 degrees, it was aseptically filled to obtain a foamable oil-in-water emulsion.

After preparing the foamed oil-in-water emulsion for 72 hours at 5 degrees, this oil-in-water emulsion was swept in a vertical mixer to prepare a whip cream. We compared the whip characteristics of the whip (whip time, overrun). In addition, after the whip cream was stored at 20 degrees for 24 hours, sensory evaluation was carried out for the harmony, shape retention, completion state, appearance, flavor and texture.

Evaluation method:

(1) Measurement of viscosity: using a viscosity measuring instrument

(2) Whip time: An optimal whip whip when using 20 coats of longitudinal whip (cantomixer) and 9% granular sugar in a secret for the oil-in-water emulsion with a rotation speed of 700 r / min and 5 kg. Time to state

(3) Overrun (%): Volume increase rate by whip represented by the following formula

(4) Sensory evaluation grade of whip cream after 20 degrees, 24 hours preservation

Rating 5 points 4 points 3 points 2 points 1 point Prosthesis Very good Good Slightly good Slightly worse Not practical Completion None at all Isu is visible Slightly completed Considerable completion Moisture Exterior Glossy Slight gloss No gloss Less fresh Not practical Harmony Very good Good Slightly good Slightly worse Not practical Texture (melting in the mouth) Very good Good Slightly good Slightly worse Not practical zest Very good Good Slightly good Slightly worse Not practical

  The content and evaluation result of triglycerides X, Y, and Z in the oil phase of the foamable oil-in-water emulsion prepared in Table 4 are shown.

The present inventions 1 to 5 all have a relatively low viscosity and all have good shape retention, completion status, and the like of whip cream, and are particularly excellent in workability such as harmony, and also excellent in feeling and melting in the mouth.

<Example 3>

The following foamable oil-in-water emulsions were prepared and evaluated in the same manner as in Example 1.

Invention 6:

(Paid)%

Triglyceride Composition (TG 1) 15

Butter (32 Melting Points) 15

Palm hardened oil (melting point 37 degrees) 5

Stearic Acid Monoglycerides 0.1

Lecithin 0.1

(Awards)

Skim milk powder 5.5

Sodium hexametaphosphate 0.1

Sucrose Fatty Acid Ester (HLB11) 0.2

Water 58.3

Comparative Example 5:

(Paid)%

Soybean cured oil (melting point 32 degrees) 14

Coconut Oil (32 Degrees Melting) 20

Stearic Acid Monoglycerides 0.1

Lecithin 0.3

(Awards)

Skim milk powder 6

Sodium hexametaphosphate 0.1

Sucrose Fatty Acid Ester (HLB11) 0.1

Water 59.4

Comparative Example 6:

(Charged)

Butter (32 Melting Points) 15

Palm kernel cured oil (cold 34 degrees) 6

Palm hardened oil (melting point 37 degrees) 2

Soybean cured oil (melting point 32 degrees) 12

Stearic Acid Monoglycerides 0.1

Lecithin 0.8

(Awards)

Skim milk powder 5.5

Sodium hexametaphosphate 0.1

Sucrose Fatty Acid Ester (HLB11) 0.2

Water 58.3

Table 5 shows the contents and evaluation results of triglycerides X, Y and Z in the oil phase of the prepared foamed oil-in-water emulsion.

Invention Comparative product 6 5 6 Added Triglyceride Composition TG 1 - - Paid Triglyceride X (%) 15.0 0.1 0.1 Triglyceride Y (%) 1.4 0.0 0.0 Triglyceride Z (%) 6.3 0.0 1.8 X + Y + Z 22.7 0.1 1.9 X: T: Z 66: 6: 28 100: 0: 0 5: 0: 95 Property evaluation Viscosity of Emulsion (mPas) 35 120 140 Whip time (s) 285 450 630 overrun(%) 120 105 105 Sensory evaluation Prosthesis 48 18 10 Completion 46 26 11 Exterior 47 27 12 Harmony 45 23 10 Texture (melting in the mouth) 48 18 13 zest 45 20 10

Invention 6 is excellent in compatibility, excellent in workability, excellent appearance and workability, and also excellent in mouth feel and flavor.

The foaming shortening which mixed, quenched and kneaded the following composition oil phase by the conventional method was prepared.

Invention 7, 8

                                                     %

Triglyceride Composition (TG 1, TG 3) 8

DG 6

TG-E 85.7

Sucrose Fatty Acid Ester 0.3

Comparative product 7

                                                       %

Triglycerin Composition (TG 6) 8

DG 6

TG-E 85.7

Sucrose Fatty Acid Ester 0.3

Invention 8

                                                     %

DG 6

TG-E 93.7

Sucrose Fatty Acid Ester 0.3

And after adjusting this foaming shortening to 20 degree | times, it was swept by the speed of 30 minutes in 20 degree | times environment using 5 coats of Hobart mixer (type C-100 by HOBART company) in the following formulation, and butter cream was prepared.

                                                     g

Bubble Shortening 140

Syrup (21% by weight of liquid) 180

White Chocolate 80

After storing this butter cream at 20 degree | times for 24 hours, it evaluated about specific gravity, an oil-off rate, a texture (melting feeling in a mouth), and a flavor.

Evaluation method:

(1) Specific gravity: The value calculated from the buttercream weight of a constant volume (80 mL).

(2) Oil off rate: A butter cream filled in a cylinder of 2 cm in diameter x 2 cm in height was placed on a filter paper, and the amount of butter cream filled by measuring the amount penetrated by the filter paper after standing for 24 hours in an environment of 25 degrees was filled. Value for weight.

(3) Prosthesis, Melting Feel and Flavor: Evaluation was made based on the sensory evaluation grade in Table 3 below by 10 panelists, and the total score.

Rating 5 points 4 points 3 points 2 points 1 point Prosthesis Very good Good Slightly good Slightly worse Not practical Texture (melting in the mouth) Very good Good Slightly good Slightly worse Not practical zest Very good Good Slightly good Slightly worse Not practical

  The content and evaluation results of triglycerides X, Y and Z in the oil phase of the foamable shortening prepared in Table 7 are shown.

Invention Comparative product 7 8 7 8 Added Triglyceride Composition TG 1 TG 3 TG 6 - Paid Triglyceride X (%) 2.9 2.2 3.9 0.1 Triglyceride Y (%) 0.3 0.2 0.0 0.0 Triglyceride Z (%) 1.3 1.9 0.1 0.1 X + Y + Z 4.5 4.3 4.0 0.2 X: T: Z 64: 7: 29 51: 5: 44 98: 0: 2 5: 0: 50 Property evaluation Cream Specific Gravity (-) 0.75 0.74 0.83 0.89 Oil off rate (%) 13.3 14.2 17.2 18.6 Sensory evaluation Prosthesis 45 42 28 21 Texture (melting in the mouth) 46 40 41 38 zest 46 45 39 38

Inventive products 7 and 8 both have a low specific gravity of cream, a low oil-off rate, and also have excellent shape retention, texture and flavor.

Example 5

Each of the following composition oil phases and water phases were prepared, each was mixed at 60 degrees, and then quenched and emulsified to prepare a foamable water-in-oil emulsion.

Invention 9.10

(Paid)%

Triglyceride Composition (TG 1, TG 3) 8

DG 16

Palm hardened oil (melting point 37 degrees) 60.8

Sucrose Fatty Acid Ester 0.1

Lecithin 0.1

(Awards) %

Water 14

Casein sodium 1

Invention 9

(Paid)%

Triglyceride Composition (TG 6) 8

DG 16

Palm hardened oil (melting point 37 degrees) 60.8

Sucrose Fatty Acid Ester 0.1

Lecithin 0.1

(Awards) %

Water 14

Casein sodium 1

Invention 10

(Paid)%

Triglyceride Composition (TG 9) 8

DG 16

Palm hardened oil (melting point 37 degrees) 60.8

Sucrose Fatty Acid Ester 0.1

Lecithin 0.1

(Awards) %

Water 14

Casein sodium 1

Invention 11

(Paid)%

DG 16

Palm hardened oil (melting point 37 degrees) 68.8

Sucrose Fatty Acid Ester 0.1

Lecithin 0.1

(Awards) %

Water 14

Casein sodium 1

150 g of the prepared foamed oil-in-oil emulsion and 150 g of syrup (21% per liquid) were mixed, and butter cream was prepared by swiveling at a speed of 20 minutes in an environment of 20 degrees using a 5-coat Hobart mixer (type C-100 manufactured by HOBART).

After storing this butter cream at 20 degree | times for 24 hours, it carried out similarly to Example 1, and evaluated about specific gravity, an oil-off rate, a texture (feel to melt in a mouth), and flavor.

The content and evaluation results of triglycerides X, Y and Z in the oil phase of the foamable shortening prepared in Table 8 are shown.

Invention Comparative product 9 10 9 10 11 Added Triglyceride Composition TG 1 TG 3 TG 6 TG 9 - Paid Triglyceride X (%) 3.3 2.4 4.4 0.9 0.0 Triglyceride Y (%) 0.3 0.3 0.0 1.7 0.0 Triglyceride Z (%) 1.7 2.1 0.0 2.2 0.0 X + Y + Z 5.3 4.8 4.4 4.8 0.0 X: T: Z 62: 6: 32 50: 6: 44 100: 0: 0 19:35:46 - Property evaluation Cream Specific Gravity (-) 0.65 0.67 0.75 0.73 0.71 Oil off rate (%) 3.3 3.2 4.2 4.9 5.2 Sensory evaluation Prosthesis 45 42 28 43 22 Texture (melting in the mouth) 43 43 40 28 30 zest 47 45 41 42 42

Inventive products 9 and 10 both have a low specific gravity of cream, have a low oil-off rate, and have excellent shape retention, mouth melting, and flavor.

The triglyceride composition of the present invention is excellent in the physical properties (bubble resistance, water resistance, oil-off resistance, shape retention) required in the case of whip trim, and also excellent in the texture (feeling in the mouth) and flavor to be basically provided. Therefore, it is most suitable for topping, filling, sand, etc. of confectionery, cake, bread and the like.

Claims (6)

Triglycerides X, Y and Z: X: triglyceride whose total carbon number of a constituent fatty acid is 50 or more, making a saturated fatty acid of 20 or more carbon atoms and an unsaturated fatty acid of 18 carbon atoms a component fatty acid, Y: The saturated fatty acid having 20 or more carbon atoms and the saturated fatty acid having 8 to 12 carbon atoms is a constituent fatty acid, and the constituent fatty acids are triglycerides of Z: Triglyceride whose carbon number of constituent fatty acids is less than 50, making saturated fatty acids of 8-12 carbon atoms and unsaturated fatty acids of 18 carbon atoms a component fatty acid; Is contained in a total amount of 30 to 80% by weight, and the content weight ratio of the three components X, Y, and Z is shown in Fig. 1 a (X = 80, Y = 20, Z = 0), point b (X = 75, Y = 25, Z = 0), point c (X = 20, Y = 25, Z = 55), point d (X = 42, Y = 3, Z = 55), point e (X = 80, Triglyceride composition in the range enclosed by each point of Y = 3, Z = 17). Shortening containing the triglyceride composition of Claim 1. A foamable oil-in-water emulsion, a foamable oil-in-water emulsion, or a foamable oil-in-water emulsion containing the triglyceride composition according to claim 1. Whip cream containing the triglyceride composition of Claim 1. A whip cream comprising the shortening according to claim 2 or the bubble-in-oil emulsion, bubble-in-oil emulsion, bubble-in-oil-in-oil emulsion, or bubble-in-oil emulsion. The fat or oil according to claim 1, wherein the following fats and oils (A), (B) and (C): (A) fat or oil, wherein at least 30% of the constituent fatty acids are lauric acid; (B) fats and oils, wherein at least 70% of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms, (C) oil or fat is more than 30% of the component fatty acids Points 3 (A = 35, B = 25, C = 40), points β (A = 35, B = 50, C = 15), and points τ (A = 15, B = 70) shown in FIG. , C = 15), mixed at a weight ratio within the range surrounded by the points δ (A = 5, B = 70, C = 25) and ε (A = 5, B = 55, C = 40) The manufacturing method of the triglyceride composition which performs an exchange reaction.