TWI333838B - Triglyceride compositions - Google Patents

Description

1333838 (1) 玖, the description of the invention (the description of the invention should be clarified: the technical field of the invention, the prior art, the content, the embodiment and the schematic description) The technical field of the invention relates to cakes, cakes, desserts, breads, etc. A triglyceride composition for decoration, filling and filling, a foaming crispy oil using the composition, an oily (o/w type) emulsion in a foaming water, and a water type in a foaming oil ( W/0 type) an oily (0/W/0 type) emulsion in an emulsion and a foaming oil, and a high foaming cream which foams the composition. The prior art oil-type emulsified oil and fat composition in water has a good external melt solubility due to the external phase being an aqueous phase, and has a unique taste with a refreshing water and a thick taste which is delayed, and its manufacturability is not affected by the hardness of the oil. It is sticky and has good ductility. It is widely used in West Point and has a blistering cream for bread. The oily emulsion in foaming water used for this purpose should preferably have the following characteristics. (1) In the preservation of oily emulsions in foaming water, during transport or during use, the viscosity will increase or solidify (with high emulsion stability) due to changes in the usual external environment. (2) When used as a foaming cream, the time to achieve the optimum foaming state is stable, the foaming end point is suitable for elasticity, the foaming property is stable, and the so-called "flowering" can be easily performed, and the shape forming property is good (bubble) Good characteristics). (3) For cakes, bread is made of whipped cream as a reminder, decoration, and aging, it can maintain long-lasting cream tissue retention, does not produce water separation (water separation resistance), and maintains surface smoothness and gloss (appearance) good). (4) Good in-mouth melting, no foreign body sensation, excellent taste and mouthfeel, 1333838 (7) View When stored in a 5~12 °C commercial cabinet, there is little change with time (good preservation). In order to produce high quality creams with the above-mentioned excellent characteristics, the industry has invested in a number of studies and reviews on process and raw material formulations. For example, JP-A-63-267250 and JP-A No. 3-62387 disclose the selection of various emulsifiers, or formulations of natural or synthetic slurries, and denaturation or modification of milk proteins. However, if a large amount of additives are used, the most basic properties of the emulsion will be caused, and the taste and texture will be lowered. Therefore, the use of the additives is limited. Another report is the review of the oil itself in oily emulsions (Patent No. 3 1 1 2 5 5 1) using a specific mixed acid triglyceride. However, only the grease preparation method using a solvent to separate the high melting point portion is disclosed, and the manufacturing cost is high and the foaming performance is not satisfactory. As for the crispy oil, the water-based emulsion and the oil-based emulsion in the oil, since the external phase is oil and fat, the microorganisms are not easy to multiply, and the foaming material is excellent in shape retention property, good in preservability, and widely used in cream and oil. Sandwich, cooking, bread and bread. However, in this type of fat composition, since the external phase is fat or oil, the melt sensitivity in the mouth is not good. If the defect is to be improved, it is necessary to use a fat having a low melting point (softness) as the external phase, which may cause the shape retention property to deteriorate. Oil off. In order to improve the shortcomings of such external phase oils and fats, water-based emulsions and oil-based emulsions in oils, triglycerides with specific mixed acid groups have been used (patent No. 20489 16), or Specific solid fat content (SFC) fats and oils (JP-A-4-32 50 54) and other methods are reported, but only the method of preparing the desired fat by separation of the high melting point portion is disclosed, and the manufacturing cost is high, the solubility in the mouth, etc. The taste and shape retention are also difficult to balance. 1333838 € 明说明·Bite-Page H-»*» **· Λ, *» < — (3) The object of the present invention is to provide an excellent foaming property and shape retention property of having a foaming cream. Triglyceride composition with water resistance, grease separation resistance and workability, good mouthfeel taste and taste, crispy oil, oily emulsion in foaming water, water emulsion and foaming in foaming oil An aqueous emulsion in oil, and a whip cream which is foamed using the above various raw materials. The present inventors have found that a triglyceride containing a specific amount of a specific long-chain fatty acid mixed acid group is specified. A mixed fatty acid triglyceride of a chain fatty acid and a large chain length difference. A triglyceride composition of a triglyceride composed only of a saturated fatty acid is used as an oil phase ghee and an emulsion of the form, and foaming property thereof Good, with foaming cream should have all kinds of physical properties, taste, taste and good stability over time. The present invention provides a triacetin composition, which comprises the following three triglycerides X, Y, Z in a total amount of 30 to 80% by weight, and the weight ratio of the components of X, Y and B in the figure Point 1 a (X = 80, Y = 20, Ζ = 0), point b (Χ = 75, Υ = 25, Ζ = 0), point c (Χ = 20, Υ = 25, Ζ = 55), Point d (Χ = 42, Υ = 3, Ζ = 55) and point e (Χ = 80, Υ = 3, Ζ = 17) within the range enclosed by each point, where X: with a carbon number of more than 20 The saturated fatty acid and the unsaturated fatty acid having a carbon number of 18 are constituent fatty acids, and the total number of carbon atoms constituting the fatty acid is 50 or more triglyceride, Υ: saturated fatty acid having a carbon number of 20 or more and carbon number 8 to 1 The saturated fatty acid of 2 is a triglyceride which constitutes a fatty acid, and all of which constitute a saturated fatty acid, Ζ: a saturated fatty acid having a carbon number of 8 to 12 and a fatty acid having a carbon number of 18 are composed of a fat 1333838

(4) Fatty acid, and the total number of carbon atoms constituting the fatty acid is less than 50% triglyceride. The present invention also provides a sesame oil containing the above triglyceride composition. The present invention also provides an aqueous emulsion in a foaming oil containing the above triglyceride brewing composition or an oily emulsion in a foaming oil. The present invention also provides a foamable aqueous oil emulsion containing the above-described composition of triglyceride g. The present invention also provides a foaming cream comprising the above-described triacetin composition. Further, the present invention provides a method for producing the above-described triacetin composition, which comprises the following fats and oils (A), (B) and (C): (A) constituting more than 30% by weight of the fatty acid as dodecane (B) 70% by weight or more of the fatty acid is a fat or oil of 18% unsaturated fatty acid, (C) 30% by weight or more of the fatty acid is a fat of the phthalic acid, according to FIG. The transesterification reaction is carried out by mixing the weight ratios in the range surrounded by the points α, β, γ, δ and ε. As for the foaming cream of the present invention, it contains various types of oily foaming creams in water, oily oils in oils and oily oily oils in oils. Embodiments The triglyceride composition of the present invention contains the following three triglycerides X, hydrazine and hydrazine. 1333838 (5) The triglyceride X is a triglyceride in which a saturated fatty acid having a carbon number of 20 or more and an unsaturated fatty acid having a carbon number of 18 are constituent fatty acids, and the carbon number of the constituent fatty acids is 50 or more in total. A saturated fatty acid having a carbon number of 20 or more is preferably an acid or a dicarboxylic acid, and preferably a non-carbonic acid. The unsaturated fatty acid having a carbon number of 18 is preferably oleic acid, linoleic acid or linolenic acid, and oleic acid or linoleic acid is preferred. An example of a typical triglyceride X is: glycerol monophthalate dioleic acid S, glycerol monodecanoic acid dilinoleic acid vinegar, glycerol monodecanoate monooleate monolinoleic acid The purpose is glycerol didecyl carbonate-linoleic acid, glycerol didecyl carbonate-oleic acid vinegar, glycerol mono-dicarbonate twelf-burning acid-oleic acid § _, glycerol A group of 12-acidic acid-oleic acid, glycerol mono-dicarbonate-oleic acid-hard fatty acid vinegar. Unsaturated fatty acid The bonding position of the acid can be either in the alpha or beta position or in a mixture. The triglyceride oxime is a triglyceride in which a saturated fatty acid having a carbon number of 20 or more and a saturated fatty acid having a carbon number of 8 to 12 are constituent fatty acids, and all of the constituent fatty acids are saturated fatty acids. The saturated fatty acid having a carbon number of 20 or more is preferably phthalic acid or phthalic acid, and preferably phthalic acid. The saturated fatty acid having a carbon number of 8 to 12 is preferably decanoic acid or decanoic acid, and preferably decanoic acid. A typical example of triglyceride bismuth is glycerol monodecanoate tausol acid, glycerin, quinone dicarbonate, a hard fatty acid group, twelf-burning acid g, and glycerol di-dicarbonate--two alkyl. The triglyceride Z is a constituent fatty acid having a saturated fatty acid having 8 to 12 carbon atoms and an unsaturated fatty acid having a carbon number of 18, and the total number of carbon atoms constituting the fatty acid is less than 50 triglyceride. The saturated fatty acid having a carbon number of 8 to 12 is preferably citric acid or decanoic acid, and preferably decanoic acid. The carbon number is 18% and the fat is -11 - 1333838. (6) The fatty acid is preferably oleic acid, linoleic acid or linolenic acid, and oleic acid or linoleic acid is preferred. The most typical example of triglyceride Z is glycerol-dodecanoic acid dioleate I, glycerol twelf-succinic acid dilinoleic acid S, glycerol-12 acid-based monooleate A linoleic acid vinegar, glycerin twenty-two succinic acid-linoleic acid, glycerin twenty-two succinic acid-oleic acid from the purpose, glycerol twelf-acidic acid-oleic acid-based hard fatty acid ester, no The bonding position of the saturated fatty acid may be either the alpha position or the beta position, or may be a mixture. The weight ratio of the triglyceride X, hydrazine, and hydrazine in the triglyceride composition is in the triangle of the X, Υ, Ζ three components of Fig. 1 by the point a (X = 80, Y = 20, Z = 0), point b (X = 75, Y = 25, Z = 0), point c (X = 20, Y = 25, Z = 5 5), point d (X = 42, Y = 3, Z = 5 5) and the range of points e (X = 8 0, Y = 3, Z = 17). When triglyceride S is used, X, Y, and Z are contained in a composition having a weight ratio outside the range of points a, b, c, d, and e, and foaming property, mouth feel, stability over time are not obtained. An excellent emulsion. From the viewpoint of foaming characteristics, the weight ratio of the triglyceride X, Y, Z is preferably from the point a (X = 80, Y = 10, Z = 10) in the triangle of Fig. 1, b (X = 70, Y=10, Z = 20), point c (X = 2 5, Y = 2 Ο, Z = 5 5), point d (X = 40, Y=5, Z = 55) and The point e (X= 8 0, Y = 5, Z = 1 5 ) is enclosed in the range, and in the triangle of Fig. 1 by the point a (X=80, Y=1 0, Z=10), the point b (X = 75, Y = 1 5, Z = 1 0), point c (X = 30 > Y = 1 5 > Z = 5 5), point d (X = 40, Y = 5, Z = 5 5) and point e (X = 80, Y = 5, Z = 1 5) are better in the range enclosed. The triglyceride composition contains triglyceride X, Y, and Z in total of 30 to 8 Ο by weight (hereinafter expressed only in %). When the content is 3 Ο% or less, an emulsion or a crispy oil having a good feeling and stability over time is not obtained, and the content of 8 Ο% or more is difficult in industrial production. The total content of the triglyceride X, hydrazine, and hydrazine is preferably 40 to 70% in the triglyceride composition, and more preferably 40 to 60%.

Triglyceride X, hydrazine, hydrazine content, from the viewpoint of good shape retention and no oil separation, triglyceride X should account for more than 3% of the total oil phase, 3-25% Good, to 4~20% better, and to 5~1 8% best. The triglyceride hydrazine is preferably 0.3 °/ in the full oil phase. The above is preferably from 0. 3 to 3.0%, more preferably from 0.4 to 2.5%, and most preferably from 0.6 to 2.0%. The triglyceride is preferably 1% or more of the total oil phase, preferably 1 to 20%, more preferably 1.5 to 5%, and most preferably 2 to 10%. The triglyceride composition containing the above specific triglyceride, the solid fat content (SFC) measured by NMR measurement is preferably 20 or less at 30 ° C, and from the viewpoint of oral solubility and shape retention In general, it is preferably 2 to 15 and more preferably 3 to 10.

The method for producing a triglyceride composition containing the triglyceride X, Y, and Z of the present invention in a specific ratio may be a transesterification method using an acid, a base catalyst or an enzyme, or an esterification method, for example, three or more kinds of fats and oils. The transesterification reaction of a raw material or the esterification reaction using three or more fatty acids and glycerol as a raw material is preferably a transesterification reaction production method from the viewpoint of the simplicity of the production process. The ester exchange method can be carried out by a method of randomly rearranging fatty acids by a base catalyst, or a method of selectively transesterifying the α site by an enzyme catalyst such as lipase. Specific examples of the test medium include sodium decoxide and sodium ethoxide. Normally, a base catalyst of 0.01 to 1.00 is added to the weight of the raw material fat and oil. As for the enzyme contact -13- 1333838 (8), the media is a lipase produced from silk fungus, yeast and bacteria. The transesterified oil obtained by the above method does not require the use of hexane because the ratio of the fatty acid having a carbon number of 60 or more to the saturated triglyceride (high melting point) is adversely affected. The crystallization of the same solvent is used to separate and remove the high melting point. The obtained transesterified oil should preferably be used in the triglyceride composition of the present invention by removing the odor by distillation.

The triglyceride X, Y, Z triglyceride of the present invention is contained in a specific ratio, and the following fats (A), (B) and (C) are preferably used: (A) constitutes 30 ° / of the fatty acid. The above is a fat of dodecanoic acid, (B) constitutes a fat, 70% or more of the fatty acid is an oil of 18% unsaturated fatty acid, and (C) 30% or more of the fatty acid is a fat of the phthalic acid.

The three components, according to point a in Figure 2 (A = 35, B = 25, C = 40), point β (Α = 35, Β = 50, C = 15), point γ (Α = 15, Β = 70) , C=15) > point δ (Α = 5, Β = 70, C = 25) and point ε (Α = 5, Β = 55, C = 40), the weight ratio within the range of each point is mixed, Transesterification reaction. The fat (A) constitutes more than 30% of the fatty acid, and is a fat of dodecanoic acid, such as coconut oil, palm kernel oil, a mixture thereof and a hardened oil thereof. The fat (B) is a liquid fat which constitutes more than 70% of the fatty acid and is a fatty acid having a carbon number of 18, such as soybean oil, eucalyptus oil, safflower oil, corn oil, cotton scent oil (canola oil), Peanut oil, sunflower oil or a mixture thereof. The fat or oil (C) is a fat or oil of at least 30% of the fatty acid, such as glycerol tristearate, highly hardened sea ruthenium seed oil or a mixture thereof. The mixing ratio of fats and oils (A), (B) and (C), from the point of view of foaming, -141-33338 - (9), should be in the triangle of the composition of Figure 2 by point α (A = 3) 5, B = 2 5, C = 4 0) 'Point β (A = 35, B = 50, C = 15), point γ (Α = 15, Β = 70, C = 15), point δ (Α = 5, Β = 70, C = 25) and the point ε (Α = 5, Β = 5 5, C = 40) within the range enclosed by the point α (Α = 30, Β = 35, C = 35 ), point β (Α = 30 ' Β = 50, C = 20), point γ (Α = 20 ' Β = 60 ' C = 20), point δ (A = 1 Ο , Β = 60, C = 30) And the point ε (Α = 1 Ο, Β = 55, C = 35) is better in the range enclosed.

The triglyceride composition thus obtained can be used as an oil phase component in all or part of the oil phase component, and can be formulated with a fragrance oil, an oily emulsion in a foaming water, a water emulsion in a foaming oil, and a foaming property. Oily emulsion and blistering cream in oil. The foaming cream is obtained by mixing the above-mentioned fragrance oil, an oily emulsion in a foaming water, a water-based emulsion in a foaming oil, and an oily emulsion in a foaming oil. In addition to the edible oils and fats, the above-mentioned oily components other than the above-mentioned triglyceride composition in the various types of emulsified oils and blistering creams contain stabilizers and odorants. Specific examples of edible fats and oils include palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, palm oil and other vegetable fats; milk fat, lard, butter, fish oil, etc. Animal fats and oils; hardened oils of the above-mentioned animal and vegetable oils; transesterified oils; diglycerides; and a mixture of two or more of the above various oils. The diglyceride may be subjected to an exchange reaction of one or more of the above-mentioned edible fats and oils and a mixture of two or more fats and oils, or the fatty acid composition prepared from the edible fat or oil may be exchange-reacted with glycerin. Molecular steaming or chromatography removes excess monoglyceride produced in the diglyceride mixture. -15 - 1333838

(ίο)

The content of the above-mentioned triglyceride composition in the oil phase of the present invention, the various emulsions and the foaming cream is preferably from 3 to 80%, and from the viewpoint of foaming, from 3 to 70%. Especially 5 to 60% is better. Wherein the content of the above-mentioned triglyceride composition in the oil phase of the oily emulsion of the crispy oil, the water-based emulsion in the foaming oil and the oily emulsion in the foaming oil is preferably from the viewpoint of foaming property 3 to 5 0%, more preferably 3 to 40%, especially 5 to 30%, and the content of the above-mentioned triglyceride g in the oil phase of the oily emulsion in the foaming water, From the viewpoint of foaming, it is preferably from 10 to 80%, preferably from 10 to 70%, particularly preferably from 10 to 60%. In the fragrant ghee of the present invention, an emulsifier is used as needed, and the ghee is quite suitable for decoration of cakes, breads, pastry, stuffings and fillings. The water-based emulsion in the foaming oil of the present invention and the oil-based emulsion in the foaming oil may also be used as needed, and the emulsion is suitable for decoration of cakes, breads, pastry, fillings and fillings. use.

The emulsifier may be any emulsifier for foods, such as egg phospholipid, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester or the like. A lipophilic emulsifier may also be used in combination with a hydrophilic emulsifier. In particular, lecithin, glycerol monoester and sucrose fatty acid ester are preferably used in combination. The amount of the emulsifier used is preferably in the range of 0.1 to 2.5% in the total amount of one or more of the sesame oil or the above emulsion. The aqueous phase of the oily emulsion in the foaming water, usually containing water, milk protein and sugar as needed. The milk protein is derived from milk, skim milk, skim milk powder and creamer powder. The content in the whole emulsion is calculated by the milk protein solid form-16 - 1333838 (11), preferably 0.5~10%, especially 2 to 9% is better. Examples of the saccharide include sucrose, glucose, fructose, liquid sugar, maltose, leeches, etc., and the content in the whole emulsion is preferably 5 to 25%, particularly preferably 5 to 20%. Usually, when the above-mentioned emulsion is formulated, an aqueous liquid containing a milk protein is used. Most of the sugar is added together with other additives when the foaming emulsion is stirred, but it may also contain a sugar in the above emulsified oil together with the milk protein. The oil phase to water phase weight ratio of the oily emulsion in the foaming water is preferably 20:80 to 5:50, especially 25:75 to 40:60. The weight ratio of the oil phase to the water phase of the water-based emulsion in the water-based emulsion or the foaming oil in the foaming oil is preferably -9 8: 2 to 60: 40, especially 95: 5 ~70: 30 is better. The emulsion of the present invention contains a stabilizer, and is a conventional additive such as a flavoring agent. When such an additive is added, the lipophilic additive is added to the oily liquid, and the hydrophilic additive is added to the aqueous liquid. The foamable aqueous oil emulsion of the present invention can be produced by a conventional method. For example, a triacetin composition, an aqueous liquid containing a milk protein, and an aqueous liquid containing a sugar and a milk protein are mixed and emulsified (pre-emulsified), and then prepared according to a usual procedure (homogeneization, sterilization, cooling, maturation). The preparation step conditions, for example, pre-emulsification are carried out at about 60-70 ° C for about 15 minutes, and homogenization is carried out using a homogenizer, usually at a pressure of 106 to 107 Pa. Homogenization can be carried out again after reconstitution (re-homogenization). After the sterilization treatment is completed, the emulsion of the present invention is obtained by rapidly cooling to 5 to 10 ° C and further ripening for 15 hours or more. The emulsion of the present invention thus obtained has a relatively low viscosity (10 to 300 mPa.s; 10 ° C) and has high emulsion stability for external environmental changes. -17- 1333838

Mmm I (12) The shortening of the present invention can be produced according to a conventional method. For example, the glyceride composition and other fats and oils and an emulsifier may be added and mixed at 40 to 80 ° C, and then kneaded by a kneader or a mixer. The aqueous emulsion in the oil of the present invention can be produced by a conventional method. For example, an oil phase prepared by adding and mixing a glyceride composition with other fats and oils and an emulsifier at 40 to 80 ° C, and an oil-in-water emulsion prepared by a usual method, stirring and emulsification, using a kneading machine or mixing The machine can be cooled and kneaded.

The oily emulsion in water of the present invention can be produced by a conventional method. For example, an oil phase prepared by mixing and mixing a glyceride composition with other fats and oils and an emulsifier at 40 to 80 ° C, and an oil-based emulsion prepared by a usual method are stirred and emulsified with a paddle or the like, and then used. The kneading machine or the mixer can be cooled and kneaded. The oil-in-water emulsion of the present invention may be obtained by drying the powder (granular or powdery, powdered cream), and the powdering method may be combined with a spray drying method, a vacuum drying method, and a pulverization method. .

In the foaming cream of the present invention, the above-mentioned emulsion can be foamed after being matured at a low temperature by using a stirrer or the like. It is necessary to add a flavoring agent when foaming. When a foaming cream is produced using a powdered cream, the powder is usually added to a sugar aqueous solution, and it can be carried out by the above method. The foaming cream of the present invention can be used as a decorative flower, a filling and a sandwich material for use in the fields of cake making, bread making and the like. EXAMPLES Example 1 (1) Preparation of Triglyceride Composition (TG): -18- 1333838

(13) Preparation of TG1 in coconut oil (fatty acid composition: octoate 7%, citric acid 6%, dodecanoic acid 47.7%) 'tetradecanoic acid 18.3%, soft fatty acid 9.3 °/., hard fatty acid 2.7 % 'oleic acid 7 · 1 %, linoleic acid 1 · 7 %) 1 5 %, rapeseed oil (fatty acid composition: soft fatty acid 3 · 6 %, hard fatty acid 1 · 7 %, oleic acid 5 9.1 %, linoleic oil Acid 2 1 · 9 %, linolenic acid 1 2.7 %, bismuth subcarbonate · 5 %, bismuth dicarbonate. 4 %) 5 5 %, highly hardened Hailuxing rapeseed oil (fatty acid composition: soft fatty acid 3 _ 8 %, hard fatty acid 4 0 · 2 % '8 % of 廿 廿 廿 4 4 4 4 4 4 4 4 4 4 4 4 3 3 3 3 3 3 3 3 3 甲醇 甲醇 甲醇 甲醇 甲醇 甲醇 甲醇The catalyst was reacted at 80 ° C for 30 minutes to prepare a transesterified oil. Deodorizes TG1 according to the usual method. Preparation of TG2 in hardened coconut oil (fatty acid composition: 7.5% octanoic acid, 6.2% citric acid, 47.7% of decoctanoic acid, 177% of myristic acid, 9% by weight of soft fatty acid, 1 1/4% of hard fatty acid 20%, rapeseed oil (same as tg 1 preparation material) 4 5 %, and high-hardening Hailuxing rapeseed oil (same as TG1 preparation material) 3 5% of the mixed oil, the mixed oil per 1 0 To the weight of 0, the sodium methoxide of the weight portion was added as a catalyst, and the mixture was reacted at 80 ° C for 30 minutes to obtain a transesterified oil. The TG2 is deodorized according to the usual method. TG3 is prepared in hardened coconut oil (the same raw material as in the preparation of TG2) 20%, rapeseed oil (the same raw material as in the preparation of TG 1) 60%, high-hardening Hailuxing rapeseed oil (the same raw material as when preparing TG1) 20 The mixed oil of % is added to the mixed oil of 0.1 part by weight of sodium sterol catalyst per 100 parts by weight. (: Reaction 30 minutes, the ester is exchanged for oil. Deodorization according to the usual method to obtain TG3. 1333838

(Η) TG4 is prepared in hardened coconut oil (the same raw material as in the preparation of TG2) 丨〇%, rapeseed oil (the same raw material as in the preparation of TG1) 55% 'high-hardening Hailuxing rapeseed oil (when preparing TG 1) The same raw material) 35% of the mixed oil was added to the weight of the mixed oil, and 0.1 mM of the sodium methoxide catalyst was added to the weight of the mixture, and the mixture was reacted for 3 Torr at 8 Torr to obtain a transesterified oil. The TG4 is deodorized according to the usual method. Preparation of TG5

栎 栎 palm kernel oil (fatty acid composition: octanoic acid 4%, citric acid 4%, dodecane brewing • 9 / 〇 tetradecanoic acid 15 8%, soft fatty acid 8.4%, hard fatty acid 2.3 〇 / 'oleic acid 14.7 %! Linoleic acid 2 5%) 3〇%, safflower oil (fatty acid composition; ten burning § text 0 · 2 ❶ / () 'soft fatty acid 6 · 9 %, hard fatty acid 2.7%, oleic acid 13 ° /, Asia Oleic acid 76%, linolenic acid 5% 5%) 5〇%, high-hardening Hailuxing rapeseed oil (the same raw material as TG 1 preparation) 20% mixed oil, the mixed oil per 丨〇! Weight P added 0.1 part by weight of sodium sterol catalyst, at 80. . The reaction was carried out for 30 minutes to obtain a transesterified oil. The TG5 is deodorized according to the usual method.

Preparation of TG6 (Comparative product); Chemical oil (same raw material as TG5 preparation) 5〇%, high-hardening Hailuxing rapeseed oil (with T g 1匍 supply 卩 main η when preparing the sample) 5 〇 % mixed oil, adding 0.1 Ϊ of the 油 Ϊ 部 Ϊ Ϊ Ϊ Ϊ Ϊ 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 Deodorizes TG6 according to the method. Preparation of TG7 (Comparative product in red oil (the same raw material for Τ ρ · supply · clothing preparation) 50%, high-hardening Hailuxing rapeseed oil (with Tgi preparation with the same cloth preparation material) 50% of the mixed oil, the weight of the mixed oil per 100, but the 丄Λ 丄 丄 α added 0·1 by weight of the sodium methoxide catalyst, reacted at 80 ° C -20 - 1333838

(15) 30 points, the S is the purpose of exchange oil. The vinegar exchange oil is dissolved in η-hexane at a ratio of 4 m L per gram, and is cooled from 40 ° C to 25 ° C under slow stirring, and the high melting point mainly composed of triglyceride saturated fatty acid ester is precipitated by filtration. Part (yield: 2 1. 8 % of transesterified oil). The solvent in the filtrate was distilled off according to a usual method, and the residue was dissolved in acetone at a ratio of 5 mL per gram, cooled to 3 ° C at 30 ° C with gentle stirring, and the desired portion of the precipitate was collected by filtration. This part was distilled to remove the solvent and then deodorized according to the usual method to obtain TG7.

Preparation of TG8 (Comparative) Eucalyptus oil (fatty acid composition: soft fatty acid 1 〇. 6%, hard fatty acid 3.2%, oil 8 1 · 2%, linoleic acid 5.4%) 40%, phthalic acid (fatty acid) Composition: Hard fatty acid 2 · 7 %, bismuth carbonate 1 0 · 1 % '廿 dicarbonate 8 6 · 1 %) 40% and dodecanoic acid (fatty acid composition: 0.5% citrate, 9 8.3 % dodecanoic acid , tetradecanoic acid 0 · 9 %) 20% mixed oil, dissolved in 5 times the amount of fatty acid (by weight) of hexane, depending on the ratio of the fat and oil mixture per gram of 520 lipase unit, added adsorption equivalent Mixing 10% of the oil with diatomaceous earth and having α-position selective ester cross

The functional lipase (manufactured by Tanabe Pharmaceutical Co., Ltd.: Genus) was subjected to α-position selective vinegar exchange reaction at 45 ° C for 72 hours. After the reaction solution is taken care of, the residue is burned, and the residue is subjected to molecular distillation to remove fatty acids. The α-site selective S-exchange oil for removing fatty acids is dissolved in vinegar exchange oil at 4 m L of η-hexane, and is cooled from 40 ° C to 25 ° C with slow stirring, and the glycerin is separated by filtration. The trisaturated fatty acid ester is the main high melting point (yield: 6% for transesterified oil). The filtrate was distilled off in a usual manner, and the residue was dissolved in acetone at a ratio of 5 mL per gram of the residue. The mixture was slowly stirred, cooled from 30 ° C to 6 ° C, and the precipitated product was collected by filtration. After the solvent was distilled off in this portion, it was deodorized by a usual method to obtain TG 8 . -21 - 1333838 (16) TG9 is prepared in hardened coconut oil (the same raw material as in the preparation of TG2) 70%, rapeseed oil (the same raw material as in the preparation of TG 1) 10%, high-hardening Hailuxing rapeseed Oil (the same raw material as in the preparation of TG 1) 20% of the mixed oil, the sodium sterol catalyst was added at a ratio of 0.1 part by weight per 1 part of the mixed oil, and the reaction was carried out at 80 ° C for 30 minutes. A transesterified oil is obtained. The transesterified oil is deodorized to T G 9 by a conventional method.

The fatty acid composition of the prepared TG 1~TG 9 triglyceride composition is shown in Table 1. The measured values of the triglycerides X, Y and Z in the triglyceride composition analysis by gas chromatography are as follows. Table 2. The "yield" in Table 1 indicates the rate of exchange of oil for the purpose of the exchange.

-22- 1333838 (17)

s 萚〇TG 8 (Comparative) TG 7 (Comparative) 〇 § 〇° TG 5 TG 4 TG 3 TG 2 TGI Triglyceride Composition C3 CZ5 cn ¢33⁄4 oo <〇oooooo § <〇&lt ;〇C=> - sp^* 12.8 42.3 65.5 72. 2 77.0 65.4 1 _____ 71.2 53.7 66.4 Iodine price CO CSD 33. 6 OO cn CO tso CO CO OO oo melting point °C cn CO <=><0 O CO C5 OO cn cn <〇〇Fatty acid composition (%) C3 ◦ t _ 03⁄4 iso 1—* CO C3 ς〇〇〇33.4 ts〇03⁄4 CZ) <〇4^ OO CO cn CO cn —J CO 〇〇A <〇O o bath CO OO oo cn CO cn CO 〇—J CD public cn cn σ> 〇〇 Gong Cs3 4^ —a CO A cn 〇ξ; CTi tO oo oo CO 21.5 <〇t — 〇> CO —J oo 〇cn CD 42.3 CO C£3 0"S cn ><〇CO eo cn 35.4 1_ CO 03⁄4 era 33.6 〇CO II oo to ς£> 34. 8 38.0 CO oo — 1 12.0 CO to OO 12. 3 〇30 CO O c=> CZ) CO <〇CO —0 o —a cn cn -0 -O CD 〇3β II ua 〇〇CZ3 CTS CO A oo CO CO CO CO DO CO p <x> CO O *— 27. 7 CO CO CT) CO 16. 6 to era 16.5 A CO P

-23 - 1333838 (18) Table 2 Triglyceride combination field triglyceride x (%) Triglyceride Y (〇 / 〇) Triglyceride ζ (%) X Υ Ζ S FC (3〇r ) TG 1 35.1 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 TG4 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_η 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 for oil phase Preparation of triglyceride (D G)

The rapeseed oil is mixed with 75 % of glycerol and 25 % of glycerin, and calcium hydroxide 〇 · 1 % is added. After the exchange reaction is carried out, the glycerol monoacid is removed as much as possible by molecular steaming to obtain a glycerol diester. The diglyceride is deodorized by the usual method to obtain D G . The hardened transesterified oil (TG-E) is prepared from palm oil (iodine price 52) 45% mixed with rapeseed oil (iodine price 1 18) 55%, depending on the weight of the mixed oil plus 0.1 weight per 100 parts The ratio of the parts was added with a sterol nanocatalyst, and the reaction was carried out at 80 C for 30 minutes. To the weight of the exchange oil, 0.1 part of the nickel catalyst and 0 part of the oxime acid were added to each part of the weight of the exchange oil, and the hydrogenation was carried out until the iodine value was lowered to 6 6 to obtain a cured transesterified oil. The hardened transesterified oil is often deodorized to give T G - E. -24- 1333838 (19) *5; 4( . W «Hi Example 2 An oily emulsion in foaming water was prepared according to the following formulation, wherein the oil phase and the aqueous phase were pre-formed as a premix. (Oil phase) % Triglyceride composition (TG1~TG9) 10 Hardened soybean oil (melting point 3 2 °C) 10 Hardened coconut oil (melting point 3 2 °C) 14

Glycerol-hard fatty acid ester 0.1 Lecithin 0.3 (aqueous phase) skim milk powder 6 sodium hexametaphosphate 0.1 sucrose fatty acid ester (HLB 1 1) 0.1 water 5 9.4

The premix is mixed and stirred to obtain an oil-type pre-emulsified product. The pre-emulsified product was homogenized at 65 ° C and a pressure of 4 X 106 Pa using a homogenizer, and then subjected to UHT sterilization treatment (VTIS sterilization apparatus manufactured by Alpharabal Co., Ltd.), and then subjected to a pressure of 2.5 X 106 Pa at 70 ° C. Homogenization treatment. The homogenized emulsion was cooled at 8 ° C and aseptically filled to obtain an oily emulsion in the foaming water. The prepared oily emulsion in foaming water was aged at 5 ° C for 72 hours, and then foamed with a vertical mixer to prepare a foaming cream. Record the foaming characteristics (foaming time, over-run) during the foaming operation. The foaming cream was stored at 20 ° C, and was subjected to flowering, shape retention, and water separation after 24 hours. 25- 1333838

(20) Functional evaluation of appearance, taste and taste. - Evaluation method: (1) Viscosity: Using a viscometer (2) Foaming time: Using a 20 coat vertical foaming machine (Kanto Mixer & Co., Ltd.), adding a foreign ratio to an oily emulsion in 5 kg of water The fine sugar of % is foamed at 700 r/min, and the time required for the optimum foaming state is determined. ^ (3) Foaming property (%): the ratio of the volume increase due to foaming expressed by the following formula Lu (weight of cream in a certain volume) - (weight of foam after a certain volume of foaming) Weight of foam after a certain volume of foaming X 100 (4) Stored at 20 ° C, 24 hours after the foaming cream functional evaluation scale 3 grade 5 points 4 points 3 points 2 points 1 minute shape retention is very good good slightly better slightly bad practical water separation state no separation signs slightly separated separation slightly more separation appearance shiny slightly shiny dull hanging unsatisfactory use The flower is very good, good, slightly better, slightly uncomfortable, practical, good, soluble, very good, good, slightly good, bad, uncomfortable, practical, very good, good, slightly good, poorly, unsuitable, practically prepared, oily phase of oily emulsion in foaming water. The contents of triglycerides X, Y and Z and the evaluation results are shown in Table 4. •26- 1333838 (21 >·&· dropout 5%) (mpa-s)

X : Y : Z

X + Y + Z (%) 4iw^gm[rY (%) 4^4缪鼯X(%) ^^^.4>·®--ξ- 缪 铵 命 ginseng>4 47 48 46 48 50 49 120 315 35 66:6:28 15. 6 4.4 0_9 10.3 TG 1 47 40 42 47 48 49 125 S5 40 60:2:29 16. 7 400 10. 1 TG 2 46 48 45 47 46 41 2 5 290 30 51:5:44 15.0 6.6 000 7.6 TG 3 ssOQ« 47 40 47 42 47 46 120 290 50 76:6:18 15· 2 2.8 000 11.6 45 45 46 46 45 41 2 0 305 50 42:7:51 160 8.1 1.2 6.7 TG 5 38 23 22 32 200 39 100 280 70 100:0:0 13.9 0.0 0.0 13.9 TG6 46 41 34 41 43 42 2 0 320 55 100:0:0 21. 0·0 0·0 21.9 TG 7 40 46 44 45 37 35 95 275 58 78:0:22 28. 6.2 0·0 22.6 TG 8 tb^aflo 38 22 41

S 36 92 290 G1 19:35:46 14· 7 600 5_ 1 200 TG 9 -27- 1333838

(22) As is apparent from the table, the viscosity of the product of the present invention 1 - 5 is relatively low, the shape of the foaming cream is good, and the state of water separation is good, and the workability is excellent, such as flowering property, and the mouth is soluble and the taste is good. Example 3 The following foaming water-in-oil emulsion was prepared by the method of Example 1 and evaluated. Inventive product 6:

(Oil phase) % Triglyceride composition (TG 1) 15 Cream (melting point 3 2 °C) 15 Hardened palm oil (melting point 3 7 °C) 5 Glycerol-hard fatty acid ester 0.1 Lecithin 0.8 ( Water phase) skim milk powder 5.5

Sodium hexametaphosphate 0.1 Sucrose fatty acid ester (HLB11) 0.2 Water 5 8.3 Comparative Example 5: (Oil phase) % Hardened soybean oil (melting point 3 2 °C) 14 Hardened coconut oil (melting point 3 2 °C) 20 Glycerin A hard fatty acid ester 0.1 Lecithin 0.3 -28 1333838 (23) "Feiqing (aqueous phase) skim milk powder 6 sodium hexametaphosphate 0.1 sucrose fatty acid ester (HLB 1 1) 0.1 water 59.4 Comparative Example 6 : (oil phase) % milk fat (melting point 3 2 °C) 15 hardened palm kernel oil (melting point 3 4 °C) 6 hardened palm oil _ (melting point 3 7 °C) 2 hardened soybean oil (melting point 3 2 °C) 12 Glycerol-hard fatty acid ester 0.1 Imprinted fat 0.8 (aqueous phase) Skim milk powder 5.5 Sodium hexametaphosphate 0.1 Sucrose fatty acid ester (HLB11) 0.2 Water 58.3 Preparation of glycerol in the oil phase of oily emulsion in foaming water The X, Y and Z contents of the acid esters and the evaluation results are shown in Table 5. -29- 1333838 (24)

Table 5 Comparative product of the present invention 6 5 6 Triglyceride composition added TG 1 - - Oil phase. Triglyceride X (%) 15.0 0. 1 0. 1 Triglyceride Y (%) 1.4 0.0 0. 0 Product by Triacid®|Z 6. 3 0. 0 1.8 X + Y + Z 22. 7 0. 1 1.9 X : Y : Z 66:6:28 100:0:0 5:0:95 Physical properties i Adhesive viscosity (mPa-s) 35 120 140 Foaming time (S) 285 450 630 Foaming (%) 120 105 105 ί i (Ready) Shape retention 48 18 10 Water separation status 46 26 11 Appearance 47 27 12 Flowering property 45 23 10 Mouth solubility 48 18 13 Taste 45 20 10 It can be seen from the table that the product of the present invention 6 has excellent shape retention, water separation state and appearance, good flowering property, excellent workability, and mouth-melting property. All are good. Example 4 An oil of the following composition was mixed according to a usual method, cooled, and kneaded to prepare a foaming scented oil. -30- 1333838 (25) Invention Inventive product 7,8 % triglyceride composition (T G 1,T G 3 ) 8 DG 6 TG-E 85.7 sucrose fatty acid ester 0.3 Comparative product 7

% Triglyceride composition (TG6) 8 DG 6 TG-E 85.7 Sucrose fatty acid ester 0.3 Comparative product 8 % DG 6

TG-E 93.7 Sucrose fatty acid ester 0.3 After adjusting the foaming crispy oil at 20 °C, use 5 c 〇at Η Ο BA RT mixer according to the following formula (Η Ο BA RT company C - 1 0 0 Type), foaming at a high speed of 30 °C for 30 minutes to make a butter cream. g Foaming scented oil 140 syrup (21 wt% liquid sugar) 180 white chocolate (preserved at 30 °C after melting) 8 0 -31 - 1333838 (26) Description of the invention 'The mouth page stores this cream in 2 After 0 °C, after 2 hours, the specific gravity, oil separation rate, mouth solubility and taste were evaluated. Evaluation method: (1) Specific gravity: A value calculated from the weight of a certain volume (80 mL) of cream. (2) Oil separation rate: Place a cylinder filled with 2 cm X 2 cm high and 2 cm high in the environment on the paper. After standing in an environment of 2 5 °C for 2 hours, determine the amount of the paper that has penetrated the paper and calculate the amount. The value of the cream filling. (3) Shape retention, mouth-melting and taste: evaluated by a panel of judges according to the functional evaluation level of Table 6 below, with their total scores. Table 6 Level 5 points 4 points 3 points 2 points 1 point The shape is very good, good, slightly better, slightly uncomfortable, practical, good, good, good, good, slightly better, slightly uncomfortable, practical, very good, good, slightly better, slightly uncomfortable The blending of the foaming crispy oil. The contents of the triglycerides X, Y and Z in the phase and the evaluation results are shown in Table 7. Table 7 Comparative product of the present invention 7 8 7 8 added triglyceride composition TG 1 TG 3 TG 6 _ oil phase triglyceride χ (%) 2. 9 2. 2 3.9 0. 1 triglyceride Ester Y (%) 0.3 0. 2 0.0 0. 0 Triglyceride ζ (%) 1.3 1.9 0. 1 0. 1 χ +Υ+ Ζ 4.5 4.3 4.0 0. 2 X : Υ : Ζ 64:7:29 51:5:44 98:0:2 50:0:50, the physical weight of the price of the cream (1) 0.75 0. 74 0.83 0.89 oil separation rate (%) 13.3 14.2 17. 2 18. 6 ! Functional evaluation (sub) Type 45 42 28 21 Dissolving 46 40 41 38 Taste 46 45 39 38 1333838 (27)

Hair-Ming: Xiongming continued I According to the table, the present inventions 7 and 8 have a low specific gravity, a small oil separation rate, and a good shape retention, mouth-melting and taste. The oil phase and the water phase of the following composition were separately prepared in Example 5, respectively, and mixed at 60 ° C, and then rapidly emulsified to obtain a water-type emulsion in the foaming oil. The present invention, 9,10 (oil phase) % triglyceride composition (TG 1, TG 3 ) 8 DG 16 hardened palm oil (melting point 3 7 ° C) 60.8 sucrose fatty acid ester 0.1 lecithin 0.1 (water Phase) % Water 14 Luna 1 Comparative product 9 ^ (oil phase) % Triglyceride composition (TG6) 8 DG 16 Hardened palm oil (melting point 3 7 ° C) 60.8, sucrose fatty acid ester 0.1 Lecithin 0.1 (aqueous phase) % water 14 -33 1333838 (28) complex sodium comparison product 1 Ο (oil phase) triacetin composition (TG 9) DG hardened palm oil (melting point 3 7 ° C) sucrose fatty acid Ester egg squama (water phase) water. Lusin sodium comparison product 1 1 (oil phase) DG hardened palm oil (melting point 3 7 °C) sucrose fatty acid ester egg fat (aqueous phase) water road Suona% 8 1660.80.1 % 14 1 % 1668.8

0.1 % 14 Mix 50 g of the aqueous emulsion in the formulated foaming oil with syrup (liquid sugar 2 1%) 1 50 g, using a 5 coat HOB ART mixer (C-100 type manufactured by HOB ART) ), foam at a high speed of 20 ° C for 20 minutes to make a cream. The cream was stored at 20 ° C, after 24 hours, according to the method of Example 1 -34- 1333838

(29) Estimate specific gravity, oil separation rate, mouth melt and taste. The triglyceride X, γ and Z contents in the oil phase of the formulated foaming sesame oil are shown in Table 8. Table 8 Comparison of the present invention 9 10 9 10 11 Adding triglyceride § Composition TG 1 TG 3 TG 6 TG 9 Triglyceride χ (%) - 3.3 2.4 4. 4 0. 9 0.0 Glycerol Triester Y (%) 0. 3 0. 3 0. 0 1.7 0. 0 Oil Triglyceride % (%) 1.7 2. 1 0. 0 2. 2 0.0 Phase Χ +Υ + Ζ 5. 3 4 8 4. 4 4. 8 0.0 X : Υ : Ζ -. 62:6:32 50:6:44 100:0:0 19:35:46 — Physical property evaluation cream specific gravity (-) 0. 65 0. 67 0. 75 0. 73 0. 71 Oil separation rate (%) 3. 3 3.2 4. 2 4. 9 5. 2 Functional evaluation (minutes) Shape retention 45 42 28 43 22 Mouth dissolution 43 43 40 28 30 Taste 47 45 41 35 42

As can be seen from the table, the present inventions 9 and 10 have a low specific gravity, a small oil separation ratio, and a good shape retention property, and a good mouthfeel and taste. INDUSTRIAL APPLICABILITY The triglyceride composition of the present invention has physical properties (foaming property, water separation resistance, oil separation property, and shape retention property) which are required when foaming cream is formed, and basically has The taste (mouth melt) is excellent. Therefore, it is suitable for the decoration of cakes, cakes, breads, etc., fillings and sandwiches. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a graph showing the range of weight ratios of triglycerides X, Y and Z. Fig. 2 is a view showing a range of mixing weight ratios of fats and oils (A), (B) and (C). -35-

Claims (1)

1333838 B3 Patent Application No. 091132678 Replacement of Chinese Patent Application Range (9) Patent Application No. 1. A triglyceride composition which is the following oils and fats (A), (B) and (c): (A) a fat or oil which constitutes more than 30% of a fatty acid as a dodecanoic acid' (B 70% or more of the fat sputum is a fat of 18% unsaturated fatty acid, and (C) 30% or more of the fatty acid constitutes the fat of the phthalic acid, one of the knives' (in Figure 2) = 20, B = 45, C = 35); (A = 20, B-60 'C = 2〇); (A=1〇, B=6〇,^=30) ; (A=10, B = 55 3 5 ) The weight ratio in the range of each point is mixed and prepared by transesterification; the δ hai triglyceride composition contains the following three types of triglycerides X, Y and Ζ total amount 3〇 8% by weight, wherein Χ is a constituting fatty acid having a saturated fatty acid having a number of 20 or more and a fatty acid having a carbon number of 18, and the total number of carbon atoms of the constituent fatty acid is 50 or more Triester, Υ: a saturated fatty acid having a number of 22 〇 or more and a saturated fatty acid having a carbon number of 8 to 12 as an ester acid, and the constituent fatty acids are all triglycerides of a saturated fatty acid, Ζ: 碜8 to 12 of the saturated fatty acid and the carbon number of the unsaturated fatty acid are constituent fatty acids, and the total number of carbon atoms of the constituent fatty acid is less than 50 triglyceride, and the content of X' Υ, Ζ three components is The ratio is shown in Figure 1 by point a (X = 80, Y = 2〇, Z = 0), point b (X = 7 5, Y = 2 5, Z = 0), point c (X = 20, Y = 25,2 = 55) » Point d (X = 42, Y = 3, Z = 5 5 ) and point e (X = 8 0 81620-990819.doc 1333838 , Υ = 3, Z = 17) Within the range of each point. 2_ - a kind of crispy butter, which contains the triglyceride composition of the first application of the patent scope. 3. A water-based emulsion in a foaming oil, an oily emulsion in a foaming oil or an oily emulsion in a foaming water, which contains the triglyceride composition of claim 1 By. A blistering cream comprising the triglyceride composition of claim 1 of the patent application. 5. A kind of foaming cream, which is the water-type emulsion of the foaming oil in the foaming oil or the oily emulsion in the foaming oil of the patent application scope 2 or the foaming oil in the foaming oil. The oily emulsion in the foaming water is formed by whipping. 81620-990819.doc 2-