TWI548347B - An oil-in-oil composition for a foamed oil-in-water emulsion, and a foamed oil-in-water type emulsion containing the fat and oil composition - Google Patents
An oil-in-oil composition for a foamed oil-in-water emulsion, and a foamed oil-in-water type emulsion containing the fat and oil composition Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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Description
本申請案係以日本專利申請案2010-270697為基礎及依據巴黎條約主張其優先權之申請案。因此本申請案包含該日本專利申請案中揭示之全部事項。 This application is based on Japanese Patent Application No. 2010-270697 and the priority of which is based on the Paris Treaty. The present application therefore contains all of the matters disclosed in the Japanese Patent Application.
本發明係有關適用於主要在製造糕點、麵包領域中,使用作為起泡性水包油型乳化物之起泡性水包油型乳化物原料之油脂組成物。進而係有關使用該油脂組成物之起泡性水包油型乳化物。 The present invention relates to an oil and fat composition suitable for use as a foaming oil-in-water emulsion raw material which is mainly used as a foamable oil-in-water emulsion in the production of cakes and breads. Further, it is a foamable oil-in-water emulsion using the oil and fat composition.
根據日本乳及乳製品成分規格規定,乳油(Cream)係乳油中之油脂100%為乳脂肪,其風味、口中溶解性之優異程度有如無法以其他物品取代般美味。但另一方面,卻有著於輸送中容易引起稱為絮凝(flocculation)之急劇的黏度上升與固化,及使乳油起泡時泡沫維持的時間短而不易運用,進而價格高昂等問題。目前市售物並非100%為乳脂肪之新鮮乳油,而是為了保持風味及改良作業性,組合了乳脂肪及植物性油脂稱為調和乳油(compound cream)類,以及重視保存性、保形性及成本之僅使用植物性油脂製成之純植物性乳油類等各式各樣的起泡性水包油型乳化物。 According to the Japanese milk and dairy product specifications, 100% of the fat in the cream is the milk fat, and the flavor and the solubility in the mouth are as good as the other ones. On the other hand, however, there is a problem that the viscosity rises and solidifies, which is called flocculation, and the foam is maintained for a short period of time when the foam is foamed, which is not easy to use and which is expensive. At present, the commercial product is not 100% fresh milk of milk fat, but to maintain flavor and improve workability, combined with milk fat and vegetable oil called compound cream, and attention to preservation and shape retention. And a wide variety of foamable oil-in-water emulsions such as pure vegetable emulsifiable concentrates made of vegetable oils and the like.
純植物性乳油類使用作為起泡性水包油型乳化物之植物性油脂可舉出含有大量的碳原子數12的飽和脂肪酸之 月桂酸的椰子油、棕櫚核油等月桂系油脂、棕櫚油、菜籽油、黃豆油等含有大量碳原子數16以上的脂肪酸的植物油脂、該等植物油脂的氫化油、分餾油及該等之混合油等。使用月桂系油脂所得之水包油型乳化物口中溶解性極佳,但相反地,存在乳化易變為不安定,進行起泡作業時泡沫維持的時間短、起泡後之乳油表面容易產生不平整等問題。而另一方面,由於併用月桂系油脂和棕櫚油、菜籽油、黃豆油等含有大量碳原子數16以上的脂肪酸的植物油脂的氫化油所得之水包油型乳化物,其口中溶解性、乳化穩定性、形狀保持性的平衡性良好,亦可容易獲得起泡狀態下之冷凍解凍耐性,自以往即廣泛流通(例如參見專利文獻1~3)。 The plant-based fats and oils used as the foamable oil-in-water emulsions of the pure vegetable emulsifiable concentrates include a large amount of saturated fatty acids having 12 carbon atoms. Plant oils and fats containing a large amount of fatty acids having 16 or more carbon atoms, such as lauric acid, palm oil, palm oil, palm oil, palm oil, rapeseed oil, soybean oil, etc., hydrogenated oils and fractionated oils of these vegetable fats and oils, and the like Mixed oil, etc. The oil-in-water emulsion obtained by using the lauric oil is excellent in solubility in the mouth, but conversely, the emulsification tends to become unstable, the foam is maintained for a short period of time during the foaming operation, and the surface of the emulsifiable foam is likely to be generated after foaming. Leveling and other issues. On the other hand, an oil-in-water emulsion obtained from a hydrogenated oil of vegetable oil containing a large amount of fatty acids having 16 or more carbon atoms such as palm oil, palm oil, rapeseed oil, or soybean oil is used in combination, and the solubility in the mouth is The balance between the emulsion stability and the shape retention property is good, and the freeze-thaw resistance in the foaming state can be easily obtained, and it is widely distributed from the past (see, for example, Patent Documents 1 to 3).
然而近年來,有學說指出氫化油中所含之反式脂肪酸自營養學而言對健康不佳。且由於在美國含有一定標準以上反式脂肪酸的食品上有標示義務等背景下,社會開始尋求低減反式脂肪酸的含油脂食品。因此,有關使用於起泡性水包油型乳化物之油脂,也開始要求降低含有反式脂肪酸的植物油脂的氫化油。 However, in recent years, there have been studies that the trans fatty acids contained in hydrogenated oils are not healthy enough for nutrition. And because of the labeling obligations on foods containing certain levels of trans-fatty acids in the United States, society has begun to seek oil-containing foods with low trans-fatty fatty acids. Therefore, regarding the fats and oils used in the foamable oil-in-water emulsion, it has also been demanded to reduce the hydrogenated oil of vegetable fats and oils containing trans fatty acids.
實質上作為不含反式脂肪酸的起泡性水包油型乳化物,已提案有併用月桂系油脂與棕櫚油的中熔點分餾油之類型等(例如,參見專利文獻4、5)。但併用月桂系油脂與棕櫚油的中熔點分餾油所得之起泡性水包油型乳化物,必須特別注意油脂摻合之平衡。另外,由於在使油脂結晶析出之冷卻.熟成步驟中些微的變化,對於乳化安定性等品 質有極大的影響,而必須進行嚴格的步驟管理。另一方面,正嘗試進行藉由使用月桂系油脂作為原料油之轉酯油之品質改善(例如參見專利文獻6),但卻無法充分發揮月桂系油脂優異的口中溶解性。 In the case of a foamable oil-in-water emulsion containing no trans fatty acid, a type of a medium-melting-point fractionated oil of a lauric oil and palm oil is used in combination (see, for example, Patent Documents 4 and 5). However, a foaming oil-in-water emulsion obtained by using a medium-melting-point fractionated oil of lauric oil and palm oil must pay special attention to the balance of fat blending. In addition, due to the cooling of the oil crystals. Subtle changes in the ripening step, for emulsification stability and other products Quality has a great impact, and strict step management is required. On the other hand, attempts have been made to improve the quality of the transesterified oil using the lauric oil as the raw material oil (see, for example, Patent Document 6), but the in-oral solubility which is excellent in the lauric oil is not sufficiently exhibited.
因此,目前正期望開發於製造上無需特別的步驟管理,可充分降低反式脂肪酸含量,充分發揮月桂系油脂之優異的口中溶解性,並具高乳化安定性、起泡性、保形性等良好的起泡特性,於起泡狀態之冷凍解凍耐性佳之起泡性水包油型乳化物。 Therefore, it is expected to be developed without special step management in manufacturing, and the trans fatty acid content can be sufficiently reduced, and the excellent oral solubility of the lauric oil can be fully utilized, and the emulsification stability, foaming property, shape retention property, etc. can be exhibited. A foaming oil-in-water emulsion with good foaming properties and good freeze-thaw resistance in a foaming state.
專利文件1:特開平2-100646號公報專利文件2:特開平2-308766號公報專利文件3:特開平11-9214號公報專利文件4:特開平5-219887號公報專利文件5:特開平8-70807號公報專利文件6:特開平6-141808號公報 Patent Document 1: Japanese Laid-Open Patent Publication No. Hei No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Publication No. 8-70807 Patent Document 6: JP-A-6-114808
本發明之目的係提供適用於主要在製造糕點、麵包領域中,使用作為起泡性水包油型乳化物之起泡性水包油型乳化物原料之油脂組成物。進而本發明之另一個目的係藉由使用該油脂組成物,提供於製造上無需特別的步驟管理 ,可充分降低反式脂肪酸含量,充分發揮月桂系油脂之優異的口中溶解性,並具高乳化安定性、起泡性、保形性等良好的起泡特性,於起泡狀態之冷凍解凍耐性佳之起泡性水包油型乳化物。 An object of the present invention is to provide an oil and fat composition suitable for use as a foaming oil-in-water emulsion raw material which is mainly used as a foamable oil-in-water emulsion in the production of cakes and breads. Further, another object of the present invention is to provide a process for manufacturing without special step management by using the oil and fat composition. It can fully reduce the content of trans fatty acids, give full play to the excellent oral solubility of lauric oils, and has good foaming properties such as high emulsion stability, foaming and shape retention, and freeze thawing tolerance in foaming state. A good foaming oil-in-water emulsion.
本發明團隊為解決上述課題,專心檢討後發現藉由以特定量摻合具有以特定含量之特定種類之三酸甘油酯之混合油脂,與具有特定之HLB值,且結合之脂肪酸之特定量以上為飽和脂肪酸之山梨糖醇脂肪酸酯,可解決上述課題,遂完成本發明。 In order to solve the above problems, the inventors of the present invention have found that by blending a specific amount of a triglyceride having a specific content of a triglyceride in a specific amount, a specific amount of a fatty acid having a specific HLB value combined with The sorbitol fatty acid ester which is a saturated fatty acid can solve the above problems, and the present invention has been completed.
亦即,根據本發明之一實施方式,本發明係可提供一種起泡性水包油型乳化物用油脂組成物,其係由含有構成三酸甘油酯之脂肪酸殘基之碳數合計為36~38之第1三酸甘油酯,與構成三酸甘油酯之脂肪酸殘基之碳數合計為50~52之第2三酸甘油酯之混合油脂,及HLB值為3.5以上6.5以下,且結合之脂肪酸的80質量%以上為飽和脂肪酸之山梨糖醇脂肪酸酯所成,相對於該混合油脂之全量,第1三酸甘油酯含量為20質量%以上35質量%以下,第2三酸甘油酯含量為8質量%以上44質量%以下,且相對於結合於該混合油脂中全體三酸甘油酯之脂肪酸之全量,飽和脂肪酸之含量為60質 量%以上,相對於該油脂組成物之全量,該山梨糖醇脂肪酸酯之含量為0.01質量%以上2質量%以下。 That is, according to an embodiment of the present invention, the present invention provides a fat or oil composition for a foamable oil-in-water emulsion, which is a total of 36 carbon atoms containing a fatty acid residue constituting the triglyceride. The first triglyceride of ~38, the mixed fat of the second triglyceride having a carbon number of 50 to 52 in total of the fatty acid residue constituting the triglyceride, and the HLB value of 3.5 or more and 6.5 or less, and combined 80% by mass or more of the fatty acid is a sorbitan fatty acid ester of a saturated fatty acid, and the content of the first triglyceride is 20% by mass or more and 35% by mass or less based on the total amount of the mixed fat or oil, and the second triglyceride The ester content is 8% by mass or more and 44% by mass or less, and the content of the saturated fatty acid is 60% based on the total amount of the fatty acid of all the triglycerides incorporated in the mixed fat or oil. The content of the sorbitan fatty acid ester is 0.01% by mass or more and 2% by mass or less based on the total amount of the oil and fat composition.
另外,根據本發明其他之實施方式,本發明係提供使上述之起泡性水包油型乳化物用油脂組成物含於油相中而構成之起泡性水包油型乳化物,以及含其所構成之食品。 According to still another embodiment of the present invention, the present invention provides a foamable oil-in-water emulsion comprising the oil-and-fat composition for a foamable oil-in-water emulsion, which is contained in an oil phase, and The food it constitutes.
藉由使用本發明之起泡性水包油型乳化物用油脂組成物,可提供充分降低反式脂肪酸含量,充分發揮月桂系油脂之優異的口中溶解性,具高乳化安定性、起泡性、保形性等良好的起泡特性,於起泡狀態之冷凍解凍耐性佳之起泡性水包油型乳化物。另外,由於藉由使用本發明之起泡性水包油型乳化物用油脂組成物,可縮短製造時之熟成步驟,提高製造效率組成物。 By using the oil-and-fat composition for a foamable oil-in-water emulsion of the present invention, it is possible to provide a sufficient reduction of the trans fatty acid content, and to exhibit the excellent oral solubility of the lauric oil, and to have high emulsion stability and foaming property. Good foaming property such as shape retention, foaming oil-in-water emulsion with good freeze-thaw resistance in foaming state. Further, by using the oil-and-fat composition for a foamable oil-in-water emulsion of the present invention, the ripening step at the time of production can be shortened, and the production efficiency composition can be improved.
定義 definition
本發明中,油脂中之三酸甘油酯,係指1分子之甘油上有3分子之脂肪酸以酯鍵結方式結合之構造。三酸甘油酯之第1、2、3位置係表示脂肪酸結合位置。三酸甘油酯之構成脂肪酸之簡稱係使用如下所述者。X:碳數16~24之飽和脂肪酸,U:碳數16~24之不飽和脂肪酸。 In the present invention, the triglyceride in the oil and fat refers to a structure in which three molecules of fatty acids on one molecule of glycerol are bonded by ester bonding. The 1, 2, and 3 positions of the triglyceride indicate the fatty acid binding position. The abbreviations of constituent fatty acids of triglycerides are as follows. X: a saturated fatty acid having a carbon number of 16 to 24, and U: an unsaturated fatty acid having a carbon number of 16 to 24.
三酸甘油酯組成之分析係可使用氣相柱狀色層分析法 (AOCS Ce5-86基準)以及銀離子管柱-HPLC法(J.High Resol.Chromatogr.,18,105-107(1995)基準)。油脂之構成脂肪酸之分析係可使用氣相柱狀色層分析法(AOCS Celf-96基準)。碘價係根據基本油脂分析試驗法(2.3.4.1-1996),依威治氏(Wijs)法進行測定之值。 Gas chromatographic column chromatography can be used for the analysis of triglyceride composition. (AOCS Ce5-86 standard) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995) standard). The analysis of constituent fatty acids of fats and oils can be carried out by gas phase column chromatography (AOCS Celf-96 standard). The iodine value is a value measured by the Wijs method according to the basic oil analysis test method (2.3.4.1-1996).
本發明中飽和脂肪酸X碳數為16~24,以16~22較佳,16~20為更佳,16~18為最佳。另外,三酸甘油酯分子結合有2個或3個飽和脂肪酸X時,飽和脂肪酸X可為同一種飽和脂肪酸,亦可為相異之飽和脂肪酸。具體而言飽和脂肪酸X可舉出例如肉荳蔻酸(16)、硬酯酸(18)、花生酸(20)、山俞酸(22)以及掬焦油酸(24)。上述之數值係代表脂肪酸之碳數。 In the present invention, the saturated carbonic acid has a carbon number of 16 to 24, preferably 16 to 22, more preferably 16 to 20, and most preferably 16 to 18. Further, when the triglyceride molecule is combined with two or three saturated fatty acids X, the saturated fatty acid X may be the same saturated fatty acid or a different saturated fatty acid. Specific examples of the saturated fatty acid X include myristic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and hydrazine oleic acid (24). The above values represent the carbon number of the fatty acid.
本發明中不飽和脂肪酸U碳數為16~24,以16~22較佳,16~20為更佳,16~18為最佳。另外,三酸甘油酯分子結合有2個或3個不飽和脂肪酸U時,不飽和脂肪酸U可為同一種飽和脂肪酸,亦可為相異之飽和脂肪酸。具體而言不飽和脂肪酸U可舉出例如棕櫚油酸(16:1)、油酸(18:1)、亞油酸(18:2)、亞麻酸(18:3)。上述之數值係代表脂肪酸之碳數與雙鍵數之組合。 In the present invention, the unsaturated fatty acid U has a carbon number of 16 to 24, preferably 16 to 22, more preferably 16 to 20, and most preferably 16 to 18. Further, when the triglyceride molecule is combined with two or three unsaturated fatty acids U, the unsaturated fatty acid U may be the same saturated fatty acid or a different saturated fatty acid. Specific examples of the unsaturated fatty acid U include palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3). The above values represent the combination of the carbon number of the fatty acid and the number of double bonds.
I.起泡性水包油型乳化物用油脂組成物 I. Foaming oil-in-water emulsion composition
本發明中,油脂組成物係由含混合油脂與山梨糖醇脂肪酸酯所成。油脂組成物,可進而含有香料、食品用乳化劑等油溶性成分。食品用乳化劑係山梨糖醇脂肪酸酯以外 之乳化劑,可舉出例如甘油脂肪酸酯、蔗糖脂肪酸酯、聚甘油脂肪酸酯以及卵磷脂等。 In the present invention, the oil and fat composition is composed of a mixed fat and oil and a sorbitol fatty acid ester. The oil and fat composition may further contain an oil-soluble component such as a fragrance or an emulsifier for food. Food emulsifier other than sorbitol fatty acid ester Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and lecithin.
1.混合油脂 Mixed fat
混合油脂具有第1三酸甘油酯與第2三酸甘油酯。混合油脂可進而含有第3三酸甘油酯。混合油脂之含量相對於油脂組成物之全量為50質量%以上99.99質量%以下,70質量%以上99.99質量%以下更佳,90質量%以上99.99質量%以下最佳。 The mixed fat and oil has a first triglyceride and a second triglyceride. The mixed fat and oil may further contain a third triglyceride. The content of the mixed fats and oils is 50% by mass or more and 99.99% by mass or less based on the total amount of the oil and fat composition, more preferably 70% by mass or more and 99.99% by mass or less, and most preferably 90% by mass or more and 99.99% by mass or less.
第1三酸甘油酯 First triglyceride
第1三酸甘油酯之構成三酸甘油酯之脂肪酸殘基之碳數合計為36~38。第1三酸甘油酯之含量相對於混合油脂全量為20質量%以上35質量%以下,23質量%以上35質量%以下更佳,25質量%以上33質量%以下最佳。且第1三酸甘油酯可為單一種類之三酸甘油酯,亦可含有複數種之三酸甘油酯。含複數種之三酸甘油酯時,其合計之含量可為前述之範圍。當第1三酸甘油酯之含量合於前述範圍時,可使起泡性水包油型乳化物之口中溶解性變佳。 The number of carbon atoms of the fatty acid residue of the triglyceride of the first triglyceride is 36 to 38 in total. The content of the first triglyceride is preferably 20% by mass or more and 35% by mass or less based on the total amount of the mixed fats and oils, more preferably 23% by mass or more and 35% by mass or less, and most preferably 25% by mass or more and 33% by mass or less. Further, the first triglyceride may be a single type of triglyceride, and may also contain a plurality of triglycerides. When a plurality of triglycerides are contained, the total content thereof may be within the above range. When the content of the first triglyceride is in the above range, the solubility in the mouth of the foamable oil-in-water emulsion can be improved.
第2三酸甘油酯 Second triglyceride
第2三酸甘油酯之構成三酸甘油酯之脂肪酸殘基之碳數合計為50~52。第2三酸甘油酯之含量相對於混合油脂全量為8質量%以上44質量%以下,8質量%以上38質量 %以下更佳,10質量%以上33質量%以下最佳。且第2三酸甘油酯可為單一種類之三酸甘油酯,亦可含有複數種之三酸甘油酯。含複數種之三酸甘油酯時,其合計之含量可為前述之範圍。當第2三酸甘油酯之含量合於前述範圍時,可使起泡性水包油型乳化物之安定性與起泡性變佳。 The carbon number of the fatty acid residue of the triglyceride of the second triglyceride is 50 to 52 in total. The content of the second triglyceride is 8 mass% or more and 44 mass% or less, and 8 mass% or more and 38 masses based on the total amount of the mixed fats and oils. % or less is more preferable, and 10% by mass or more and 33% by mass or less are optimal. Further, the second triglyceride may be a single type of triglyceride, and may also contain a plurality of triglycerides. When a plurality of triglycerides are contained, the total content thereof may be within the above range. When the content of the second triglyceride is in the above range, the stability and foaming property of the foamable oil-in-water emulsion can be improved.
第3三酸甘油酯 Third triglyceride
第3三酸甘油酯為第1及第2三酸甘油酯以外者即可,且並未特別限定構成構成三酸甘油酯之脂肪酸殘基之碳數。第3三酸甘油酯之含量相對於混合油脂全量為0質量%以上70質量%以下,5質量%以上60質量%以下更佳,10質量%以上50質量%以下最佳。且第3三酸甘油酯可為單一種類之三酸甘油酯,亦可含有複數種之三酸甘油酯。含複數種之三酸甘油酯時,其合計之含量可為前述之範圍。 The third triglyceride may be the first or second triglyceride, and the carbon number of the fatty acid residue constituting the triglyceride is not particularly limited. The content of the third triglyceride is preferably 0% by mass or more and 70% by mass or less based on the total amount of the mixed fats and oils, more preferably 5% by mass or more and 60% by mass or less, and most preferably 10% by mass or more and 50% by mass or less. Further, the third triglyceride may be a single type of triglyceride, and may also contain a plurality of triglycerides. When a plurality of triglycerides are contained, the total content thereof may be within the above range.
飽和脂肪酸含量 Saturated fatty acid content
本發明中,混合油脂中之飽和脂肪酸含量,相對於結合於混合油脂中全體三酸甘油酯之脂肪酸之全量為60質量%以上,以70質量%以上90質量%以下更佳,73質量%以上85質量%以下最佳。飽和脂肪酸之含量合於前述範圍時,可使起泡性水包油型乳化物之起泡作業性變佳。 In the present invention, the content of the saturated fatty acid in the mixed fat or oil is 60% by mass or more, more preferably 70% by mass or more and 90% by mass or less, and 73% by mass or more based on the total amount of the fatty acid of the entire triglyceride to be added to the mixed fat or oil. 85 mass% or less is the best. When the content of the saturated fatty acid is in the above range, the foaming workability of the foamable oil-in-water emulsion can be improved.
反式脂肪酸含量 Trans fatty acid content
根據本發明適當的實施方式,混合油脂中之反式脂肪酸含量,相對於混合油脂中構成全體三酸甘油酯之脂肪酸之全量為5質量%以下,3質量%以下更佳,2質量%以下最佳。反式脂肪酸之含量合於前述範圍時,於營養學之觀點為佳。 According to a preferred embodiment of the present invention, the content of the trans fatty acid in the mixed fat or oil is preferably 5% by mass or less, more preferably 3% by mass or less, and most preferably 2% by mass or less based on the total amount of the fatty acid constituting the entire triglyceride in the mixed fat or oil. good. When the content of the trans fatty acid is in the above range, it is preferable from the viewpoint of nutrition.
XXX型三酸甘油酯含量 XXX type triglyceride content
根據本發明適當的實施方式,混合油脂中碳數為16~24之飽和脂肪酸X所結合之XXX型之三酸甘油酯含量,相對於混合油脂全量為1質量%以上15質量%以下,2質量%以上10質量%以下為佳,2質量%以上8質量%以下更佳,進而3質量%以上6質量%以下更佳。XXX型之三酸甘油酯含量於前述範圍時,不會損及起泡性水包油型乳化物之口中溶解性,可使乳化安定性良好。 According to a preferred embodiment of the present invention, the content of the XXX type triglyceride combined with the saturated fatty acid X having a carbon number of 16 to 24 in the mixed fat and oil is 1% by mass or more and 15% by mass or less based on the total amount of the mixed fats and oils, and 2 masses. % or more is preferably 10% by mass or less, more preferably 2% by mass or more and 8% by mass or less, and further preferably 3% by mass or more and 6% by mass or less. When the content of the XXX type triglyceride is in the above range, the solubility in the mouth of the foamable oil-in-water emulsion is not impaired, and the emulsion stability can be improved.
根據其他適當的實施方式,混合油脂係混合第1油脂與第2油脂而成,亦可進而摻混第3油脂。 According to another appropriate embodiment, the mixed fats and oils are obtained by mixing the first fats and the oils and the second fats and oils, and the third fats and oils may be further blended.
第1油脂 1st grease
第1油脂係其中相對於結合於第1油脂中全體三酸甘油酯之脂肪酸之全量,含有月桂酸為30質量%以上,更佳為35質量%以上,最佳係40質量%以上60質量%以下。月桂酸之含量合於前述範圍時,可充分發揮月桂系油脂優異的口中溶解性。另外,相對於混合油脂之全量,第1油脂含量為55質量%以上95質量%以下,60質量%以上95 質量%以下亦佳,65質量%以上90質量%以下更佳。第1油脂係食用性油脂(動植物油脂)以及其加氫以及/或分餾後所得之加工油脂,可舉出例如棕櫚核油、椰子油以及該等加氫後所得之加工油脂。第1油脂可單獨使用單一種類的油脂,亦可併用複數種類的油脂。併用時其合計含量合於上述範圍即可。 In the first oil, the lauric acid is contained in an amount of 30% by mass or more, more preferably 35% by mass or more, and most preferably 40% by mass or more and 60% by mass based on the total amount of the fatty acid bonded to the entire triglyceride in the first fat or oil. the following. When the content of lauric acid is in the above range, the oral solubility in the lauric oil can be sufficiently exhibited. In addition, the first oil content is 55 mass% or more and 95 mass% or less, and 60 mass% or more and 95% with respect to the total amount of the mixed fats and oils. It is also preferably 5% by mass or less, and more preferably 65% by mass or more and 90% by mass or less. The first oil-based edible fats and oils (animals and oils) and the processed fats and oils obtained by hydrogenation and/or fractionation thereof include, for example, palm kernel oil, coconut oil, and processed fats and oils obtained by the hydrogenation. The first grease may be used alone or in combination with a plurality of types of grease. When combined, the total content thereof may be in the above range.
第2油脂 2nd grease
第2油脂係其中相對於第2油脂中三酸甘油酯之全量,含有碳數為16~24之飽和脂肪酸X,與碳數為16~24之不飽和脂肪酸U結合之X2U型三酸甘油酯(XUX型與XXU型之合計)為30質量%以上,更佳為40質量%以上,最佳係50質量%以上60質量%以下。飽和脂肪酸X碳數以16~18者為佳,不飽和脂肪酸U碳數以16~18者為佳。另外,根據適合之實施方式,X2U型三酸甘油酯於X2U型中,XUX型/X2U型≧0.5,以XUX型/X2U型≧0.7更佳。當含合於上述範圍之具特定碳數之X2U型三酸甘油酯時,可改善起泡性水包油型乳化物之安定性與起泡性。另外,相對於混合油脂之全量,第2油脂含量為5質量%以上45質量%以下,5質量%以上40質量%以下亦佳,10質量%以上35質量%以下更佳。第2油脂係食用性油脂(動植物油脂)以及該等經施以選自加氫、分餾以及轉酯之一種以上之處理而得之加工油脂,可舉出例如分餾棕櫚油後所得之中熔點部分。另外根據其他實施方式,第2 油脂碘價以32以上48以下者為佳。且第2油脂可單獨使用單一種類的油脂,亦可併用複數種類的油脂。併用時其合計含量合於上述範圍即可。 In the second oil, the saturated fatty acid X having a carbon number of 16 to 24 and the X2U-type triglyceride having a carbon number of 16 to 24 are bonded to the total amount of the triglyceride in the second fat or oil. (Total of the XUX type and the XXU type) is 30% by mass or more, more preferably 40% by mass or more, and most preferably 50% by mass or more and 60% by mass or less. Saturated fatty acid X carbon number is preferably 16~18, and unsaturated fatty acid U carbon number is preferably 16~18. Further, according to a suitable embodiment, the X2U type triglyceride is in the X2U type, the XUX type/X2U type ≧0.5, and the XUX type/X2U type ≧0.7 is more preferable. When the X2U type triglyceride having a specific carbon number in the above range is contained, the stability and foaming property of the foamable oil-in-water emulsion can be improved. In addition, the second oil and fat content is preferably 5% by mass or more and 45% by mass or less, more preferably 5% by mass or more and 40% by mass or less, and more preferably 10% by mass or more and 35% by mass or less based on the total amount of the mixed fats and oils. The second oil-based edible fats and oils (animals and oils) and the processed fats and oils obtained by the treatment of one or more selected from the group consisting of hydrogenation, fractionation, and transesterification include, for example, a melting point portion obtained by fractionating palm oil. . In addition, according to other embodiments, the second The oil iodine price is preferably 32 or more and 48 or less. Further, a single type of fat or oil may be used alone or in combination of a plurality of types of fats and oils. When combined, the total content thereof may be in the above range.
第3油脂 Third grease
第3油脂係可為第1油脂與第2油脂以外者,且並未特別限定第3油脂中結合於三酸甘油酯之脂肪酸之碳數。相對於混合油脂之全量,第3油脂之含量係10質量%以下,以5質量%以下為佳,3質量%以下更佳。第3油脂係食用性油脂(動植物油脂)以及其加氫以及/或分餾後所得之加工油脂,可舉出例如菜籽油、玉米油、大豆油、米油、魚油、紅花油、橄欖油、芝麻油、棉籽油、乳脂以及牛油等。且第3油脂可單獨使用單一種類的油脂,亦可併用複數種類的油脂。併用時其合計含量合於上述範圍即可。 The third oil and fat may be other than the first fats and oils and the second fats and oils, and the carbon number of the fatty acids bonded to the triglycerides in the third fats and oils is not particularly limited. The content of the third oil and fat is 10% by mass or less, preferably 5% by mass or less, and more preferably 3% by mass or less based on the total amount of the mixed fats and oils. The third oil-based edible fats and oils (animals and vegetables) and the processed fats and oils obtained after hydrogenation and/or fractionation include, for example, rapeseed oil, corn oil, soybean oil, rice oil, fish oil, safflower oil, olive oil, Sesame oil, cottonseed oil, milk fat and butter. Further, the third grease may be used alone or in combination with a plurality of types of grease. When combined, the total content thereof may be in the above range.
2.山梨糖醇脂肪酸酯 2. Sorbitol fatty acid ester
本發明中山梨糖醇脂肪酸酯係使用HLB值為3.5以上6.5以下,3.7以上6.0以下為佳,更佳為4.0以上5.5以下者。另外於山梨糖醇脂肪酸酯中,結合之脂肪酸以80質量%以上為飽和脂肪酸為佳,85質量%以上更佳,90質量%以上最佳。進而山梨糖醇脂肪酸酯含量,相對於油脂組成物全量,0.01質量%以上2質量%以下、更佳為0.02質量%以上1.0質量%以下、0.05質量%以上0.5質量%以下更佳、更佳為0.07質量%以上0.5質量%以下、0.1質量 %以上0.5質量%以下最佳。藉由依前述含量將山梨糖醇脂肪酸酯加入油脂組成物中,可提高起泡性水包油型乳化物之乳化安定性,亦可提高起泡性及保形性等起泡特性。進而藉由使山梨糖醇脂肪酸酯之含量為0.07質量%以上,可更加縮短熟成時間。另外,藉由使HLB值為3.5以上6.5以下,且結合脂肪酸之80質量%以上為飽和脂肪酸,可降低山梨糖醇脂肪酸酯之添加量,並可更加縮短熟成時間。 In the present invention, the sorbitol fatty acid ester has an HLB value of 3.5 or more and 6.5 or less, preferably 3.7 or more and 6.0 or less, more preferably 4.0 or more and 5.5 or less. Further, in the sorbitan fatty acid ester, the fatty acid to be bonded is preferably 80% by mass or more, more preferably 85% by mass or more, and most preferably 90% by mass or more. Further, the sorbitan fatty acid ester content is preferably 0.01% by mass or more and 2% by mass or less, more preferably 0.02% by mass or more and 1.0% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less, based on the total amount of the oil and fat composition. 0.07 mass% or more and 0.5 mass% or less, 0.1 mass More than or equal to 0.5% by mass or less. By adding a sorbitol fatty acid ester to the oil and fat composition in accordance with the above content, the emulsion stability of the foamable oil-in-water emulsion can be improved, and foaming properties such as foaming property and shape retention property can be improved. Further, by setting the content of the sorbitol fatty acid ester to 0.07% by mass or more, the ripening time can be further shortened. In addition, when the HLB value is 3.5 or more and 6.5 or less, and 80% by mass or more of the bound fatty acid is a saturated fatty acid, the addition amount of the sorbitol fatty acid ester can be reduced, and the ripening time can be further shortened.
根據本發明合適之實施方式,用於山梨糖醇脂肪酸酯之飽和脂肪酸可舉出月桂酸、肉荳蔻酸、棕櫚酸、硬酯酸以及山俞酸等,以1種以上選自硬酯酸、棕櫚酸以及山俞酸所成群者為佳,更佳係1種以上選自硬酯酸及棕櫚酸所成群者。可單獨使用該等脂肪酸,亦可混合。脂肪酸使用硬酯酸以及棕櫚酸時,可更加縮短熟成時間。 According to a preferred embodiment of the present invention, the saturated fatty acid used for the sorbitan fatty acid ester may, for example, be lauric acid, myristic acid, palmitic acid, stearic acid or behenic acid, or more than one or more selected from the group consisting of stearic acid. A group of palmitic acid and behenic acid is preferred, and more preferably one or more selected from the group consisting of stearic acid and palmitic acid. These fatty acids may be used singly or in combination. When stearic acid and palmitic acid are used as fatty acids, the ripening time can be further shortened.
3.起泡性水包油型乳化物用油脂組成物之特性 3. Characteristics of oil and fat composition for foaming oil-in-water emulsion
本發明之起泡性水包油型乳化物用油脂組成物,具有於液相與固相進行相轉換(溶解.凝固)時產生熱力驅替(吸熱.放熱)之特徵,使用熱分析儀(Differential Scanning Calorimeter,METTLER TOLEDO公司DSC 1)裝置進行測定時,以具有特定之轉移熱曲線(DSC曲線)為佳。根據適合之實施方式,油脂組成物自溶解狀態(例如60℃,更佳為60℃以上80℃以下)以-5℃/分鐘之冷卻速度進行冷卻時,至冷卻到達5℃時之發熱量,相對於整體之發熱量以60%以上為佳,70%以上更佳。冷卻到達 5℃時之發熱量為前述程度時,於製造起泡性水包油型乳化物時,可縮短冷卻所需時間,且可縮短熟成步驟,並改善成本問題。 The oil-and-fat composition for a foamable oil-in-water emulsion of the present invention has the characteristics of generating thermal displacement (endothermic and exothermic) when phase-converting (dissolving and solidifying) in a liquid phase and a solid phase, using a thermal analyzer ( The Differential Scanning Calorimeter, METTLER TOLEDO DSC 1) device is preferably measured with a specific transfer heat curve (DSC curve). According to a preferred embodiment, when the fat or oil composition is cooled from a dissolved state (for example, 60 ° C, more preferably 60 ° C or more and 80 ° C or less) at a cooling rate of -5 ° C / min, the amount of heat generated when cooling reaches 5 ° C, The calorific value relative to the whole is preferably 60% or more, and more preferably 70% or more. Cooling to arrive When the calorific value at 5 ° C is as described above, when the foamable oil-in-water emulsion is produced, the time required for cooling can be shortened, the ripening step can be shortened, and the cost problem can be improved.
根據其他合適之實施方式,自溶解狀態以-5℃/分鐘之冷卻速度進行冷卻,到達5℃時,起泡性水包油型乳化物用油脂組成物之DSC曲線中,發熱量最高峰溫度為7℃,更佳為8℃以上15℃以下,9℃以上14℃以下最佳。發熱量最高峰溫度為前述範圍時,於製造起泡性水包油型乳化物時,可縮短冷卻所需時間,且可縮短熟成步驟,並改善成本問題。 According to another suitable embodiment, the self-dissolving state is cooled at a cooling rate of -5 ° C / min, and when reaching 5 ° C, the highest peak temperature of the calorific value in the DSC curve of the oil composition for the foamable oil-in-water emulsion It is 7 ° C, more preferably 8 ° C or more and 15 ° C or less, and 9 ° C or more and 14 ° C or less is optimal. When the maximum peak temperature of the calorific value is in the above range, when the foamable oil-in-water emulsion is produced, the time required for cooling can be shortened, the ripening step can be shortened, and the cost problem can be improved.
II.起泡性水包油型乳化物用油脂組成物之製造方法 II. Method for producing oil composition for foamable oil-in-water emulsion
根據本發明適合之實施方式,起泡性水包油型乳化物用油脂組成物係可藉由溶解上述之混合油脂,及將山梨糖醇脂肪酸酯與因應需要之油溶性成分以周知之方法使其均勻分散、溶解而製造。另外,根據其他適當的實施方式,本發明之起泡性水包油型乳化物用油脂組成物,可藉由溶解第1油脂與第2油脂並混合,及將山梨糖醇脂肪酸酯以周知之方法使其均勻分散、溶解而製造。較佳係亦可進而混合第3油脂與因應需要之油溶性成分。另外,相對於起泡性水包油型乳化物用油脂組成物之全量,混合之山梨糖醇脂肪酸酯以0.01質量%以上2質量%以下,0.02質量%以上1.0質量%以下更佳,更佳為0.05質量%以上0.5質量%以下,又更佳為0.07質量%以上0.5質量%以下,進 而0.1質量%以上0.5質量%以下最佳。特別是使山梨糖醇脂肪酸酯之含量為0.07質量%以上,可調整起泡性水包油型乳化物用油脂組成物具有特定之DSC曲線。 According to a preferred embodiment of the present invention, the oil-and-fat composition for a foamable oil-in-water emulsion can be obtained by dissolving the above-mentioned mixed fat and oil, and sorbitan fatty acid ester and oil-soluble components as needed. It is produced by uniformly dispersing and dissolving it. Further, according to another suitable embodiment, the fat or oil composition for a foamable oil-in-water emulsion of the present invention can be prepared by dissolving and mixing the first fat and the second fat and oil, and sorbitol fatty acid ester. The method is to uniformly disperse and dissolve and manufacture. It is preferable to further mix the third oil and the oil-soluble component as needed. In addition, the sorbitan fatty acid ester to be mixed is preferably 0.01% by mass or more and 2% by mass or less, more preferably 0.02% by mass or more and 1.0% by mass or less, based on the total amount of the oil-and-fat composition for the foamable oil-in-water emulsion. Preferably, it is 0.05% by mass or more and 0.5% by mass or less, and more preferably 0.07% by mass or more and 0.5% by mass or less or less. The amount is preferably 0.1% by mass or more and 0.5% by mass or less. In particular, the content of the sorbitan fatty acid ester is 0.07% by mass or more, and the oil-and-fat composition for the foamable oil-in-water emulsion can be adjusted to have a specific DSC curve.
III.起泡性水包油型乳化物 III. Foaming oil-in-water emulsion
根據本發明適合之實施方式,起泡性水包油型乳化物係將上述之起泡性水包油型乳化物用油脂組成物含於油相中。起泡性水包油型乳化物係含有起泡性水包油型乳化物用油脂組成物、水、進而其他成分。其他成分係例如一般使用於起泡性水包油型乳化物之食品、乳化劑、香料、蛋白質(乳固形份)、增黏多醣類、抗氧化劑以及色素等。起泡性水包油型乳化物中之起泡性水包油型乳化物用油脂組成物之摻合量以20質量%以上55質量%以下、較佳為25質量%以上50質量%以下、30質量%以上45質量%以下更佳。水之摻合量以40質量%以上70質量%以下、較佳為35質量%以上65質量%以下、30質量%以上60質量%以下最佳。其他成分之摻合量以0.1質量%以上25質量%以下、較佳為0.1質量%以上15質量%以下、0.1質量%以上10質量%以下更佳。 According to a preferred embodiment of the present invention, the foamable oil-in-water emulsion contains the above-described fat or oil composition for a foamable oil-in-water emulsion in an oil phase. The foamable oil-in-water emulsion contains a fat or oil composition for a foamable oil-in-water emulsion, water, and other components. Other components are, for example, foods, emulsifiers, perfumes, proteins (milk solids), polysaccharide-promoting polysaccharides, antioxidants, and pigments which are generally used in foamable oil-in-water emulsions. The blending amount of the oil-and-fat composition for a foamable oil-in-water emulsion of the foamable oil-in-water emulsion is 20% by mass or more and 55% by mass or less, preferably 25% by mass or more and 50% by mass or less. 30% by mass or more and 45% by mass or less is more preferable. The blending amount of water is preferably 40% by mass or more and 70% by mass or less, preferably 35% by mass or more and 65% by mass or less, and preferably 30% by mass or more and 60% by mass or less. The blending amount of the other components is preferably 0.1% by mass or more and 25% by mass or less, preferably 0.1% by mass or more and 15% by mass or less, more preferably 0.1% by mass or more and 10% by mass or less.
用途 use
本發明之起泡性水包油型乳化物可使用於各種用途。各種用途可舉出例如起泡乳油、咖啡用奶精以及調理用的食用乳油等。使用本發明之起泡性水包油型乳化物之食品 ,可舉出例如使用起泡乳油之冷式甜點及和洋生菓子等。 The foamable oil-in-water emulsion of the present invention can be used in various applications. Examples of various uses include foaming emulsifiable concentrate, coffee creamer, and edible emulsifiable concentrate for conditioning. Food using the foamable oil-in-water emulsion of the present invention For example, a cold dessert using a foaming emulsifiable concentrate, and an oriental fruit can be mentioned.
IV.起泡性水包油型乳化物之製造方法 IV. Method for producing foamable oil-in-water emulsion
本發明之起泡性水包油型乳化物之製造方法,可使用周知之方法。其中一例係溶解本發明之起泡性水包油型乳化物用油脂組成物後,再調製將油溶性之其他成分溶解或分散之油相。另一方面亦調製將水溶性之其他成分溶解或分散之水相。混合分別調製之油相與水相,藉由將預先乳化完成之乳化物均質化處理而可製造。另外亦可因應需要進行殺菌處理。均質化處理可於進行殺菌處理之前均質,亦可於進行殺菌處理後之後均質,或組合前均質與後均質之二段均質。於均質化處理後,亦再採取冷卻、熟成之步驟。於本發明之製造方法中,藉由使用使上述山梨糖醇脂肪酸酯合於上述範圍內並含於油相中之起泡性水包油型乳化物,可縮短製造步驟中之冷卻(熟成步驟)。 A known method can be used for the method for producing the foamable oil-in-water emulsion of the present invention. One of the examples is to dissolve the oil-fat composition for the foamable oil-in-water emulsion of the present invention, and then to prepare an oil phase in which the oil-soluble other component is dissolved or dispersed. On the other hand, an aqueous phase in which other components of water solubility are dissolved or dispersed is also prepared. The separately prepared oil phase and aqueous phase can be produced by homogenizing the pre-emulsified emulsion. In addition, sterilization can be carried out as needed. The homogenization treatment may be homogenized before the sterilization treatment, or may be homogenized after the sterilization treatment, or the two homogenizations of the homogenization and the post-homogenization before the combination. After the homogenization treatment, the steps of cooling and ripening are also taken. In the production method of the present invention, by using a foamable oil-in-water emulsion in which the above sorbitol fatty acid ester is contained in the above range and contained in an oil phase, cooling in the production step can be shortened (maturation) step).
使本發明之起泡性水包油型乳化物含有乳脂時,可藉由調製牛脂及牛油、調和油脂等含有乳脂之油相,再與水相混合後進行乳化而製造。另外,使新鮮乳油(僅由乳脂肪製成之乳油)與水相摻合,進而藉由將該水相與含有本發明之起泡性水包油型乳化物用油脂組成物之油相進行乳化而可進行製造。進而,亦可將本發明之起泡性水包油型乳化物與新鮮乳油混合而進行製造。 When the foamable oil-in-water emulsion of the present invention contains milk fat, it can be produced by emulsification by mixing an oil phase containing a cream such as tallow, butter, or a fat or oil, and then mixing with an aqueous phase. Further, a fresh emulsifiable concentrate (an emulsifiable concentrate made only of milk fat) is blended with an aqueous phase, and the aqueous phase is further subjected to an oil phase containing the oil-and-fat composition for a foamable oil-in-water emulsion of the present invention. It can be produced by emulsification. Further, the foamable oil-in-water emulsion of the present invention may be produced by mixing with a fresh emulsifiable concentrate.
以下藉實施例進而詳細說明本發明,但本發明未被解釋為限定於下述實施例之內容。 The invention is further illustrated by the following examples, but the invention is not construed as being limited to the following examples.
I.起泡性水包油型乳化物用油脂組成物之製造 I. Manufacture of a fat or oil composition for a foamable oil-in-water emulsion
依表1所示之摻合將油脂原料與山梨糖醇脂肪酸酯,使用均質機(Primix公司製)進行混合,製造起泡性水包油型乳化物用油脂組成物。 The oil and fat raw material and the sorbitol fatty acid ester were mixed with the sorbitol fatty acid ester according to the blending shown in Table 1 to prepare a fat or oil composition for a foamable oil-in-water emulsion.
用於製造油脂組成物之油脂原料及山梨糖醇脂肪酸酯係如下所述。 The fat or oil raw material and the sorbitol fatty acid ester used for the manufacture of the oil-fat composition are as follows.
第1油脂 1st grease
.棕櫚核油(The Nisshin OilliO Group股份有限公司公司內製造品,總碳數36~38為37%,總碳數50~52為6%,月桂酸47質量%,X2U型三酸甘油酯0質量%,反式脂肪酸0.1質量%).棕櫚核微氫化油(The Nisshin OilliO Group股份有限公司公司內製造品,總碳數36~38為37%,總碳數50~52為6%,月桂酸45質量%,X2U型三酸甘油酯0質量%,反式脂肪酸4.7質量%,碘價10).椰子極度硬化油(The Nisshin OilliO Group股份有限公司公司內製造品,總碳數36~38為35%,總碳數50~52為4%,月桂酸47質量%,X2U型三酸甘油酯0質量%,反式脂肪酸0.0質量%) .棕櫚極度硬化油(The Nisshin OilliO Group股份有限公司公司內製造品,總碳數36~38為37%,總碳數50~52為6%,月桂酸47質量%,X2U型三酸甘油酯0質量%,反式脂肪酸0.0質量%) . Palm kernel oil (manufactured by The Nisshin OilliO Group Co., Ltd., total carbon number 36 to 38 is 37%, total carbon number is 50 to 52 is 6%, lauric acid is 47% by mass, X2U type triglyceride is 0 mass %, trans fatty acid 0.1% by mass). Palm nuclear micro hydrogenated oil (manufactured by The Nisshin OilliO Group Co., Ltd., total carbon number 36 to 38 is 37%, total carbon number 50 to 52 is 6%, lauric acid is 45 mass%, X2U type triglyceride 0% by mass, trans fatty acid 4.7% by mass, iodine value 10). Coconut Extremely Hardened Oil (The Nisshin OilliO Group Co., Ltd. manufactured in the company, total carbon number 36~38 is 35%, total carbon number 50~52 is 4%, lauric acid is 47%%, X2U type triglyceride 0 % by mass, trans fatty acid 0.0% by mass) . Palm Extreme Hardening Oil (The Nisshin OilliO Group Co., Ltd. manufactured in the company, total carbon number 36 to 38 is 37%, total carbon number 50 to 52 is 6%, lauric acid 47% by mass, X2U type triglyceride 0 % by mass, trans fatty acid 0.0% by mass)
第2油脂 2nd grease
.棕櫚中熔點部(The Nisshin OilliO Group股份有限公司公司內製造品,總碳數36~38為1%,總碳數50~52為89%,月桂酸0.2質量%,X2U型三酸甘油酯68質量%,反式脂肪酸0.5質量%,碘價45) . The melting point of palm (the product manufactured by The Nisshin OilliO Group Co., Ltd., total carbon number 36~38 is 1%, total carbon number 50~52 is 89%, lauric acid 0.2% by mass, X2U type triglyceride 68 Mass%, trans fatty acid 0.5% by mass, iodine price 45)
第3油脂 Third grease
.菜籽油(The Nisshin OilliO Group股份有限公司公司內製造品,總碳數36~38為0.6%,總碳數50~52為12.7%,反式脂肪酸1.5質量%) . Rapeseed oil (manufactured by The Nisshin OilliO Group Co., Ltd., total carbon number 36-38 is 0.6%, total carbon number is 50-52 is 12.7%, trans fatty acid is 1.5% by mass)
山梨糖醇脂肪酸酯 Sorbitol fatty acid ester
.S320YN(商品名:POEM S-320YN,理研維他命股份有限公司製,HLB值:4.2,結合脂肪酸:硬酯酸與棕櫚酸之合計為90質量%以上).S300V(商品名:SORUMANN S-300V,理研維他命股份有限公司製,HLB值:5.3,結合脂肪酸:硬酯酸與棕櫚酸之合計為90質量%以上).S60V(商品名:POEM S-60V,理研維他命股份有限公 司製,HLB值:5.1,結合脂肪酸:硬酯酸與棕櫚酸之合計為90質量%以上).O80V(商品名:POEM O-80V,理研維他命股份有限公司製,HLB值:4.9,結合脂肪酸:油酸主體之不飽和脂肪酸85質量%以上).B150(商品名:POEM B-150,理研維他命股份有限公司製,HLB值:2.5,結合脂肪酸:山俞酸主體之飽和脂肪酸90質量%以上).S65V(商品名:POEM S-65V,理研維他命股份有限公司製,HLB值:3.0,結合脂肪酸:硬酯酸與棕櫚酸之合計為90質量%以上) . S320YN (trade name: POEM S-320YN, manufactured by Riken Vitamin Co., Ltd., HLB value: 4.2, combined with fatty acid: the total of stearic acid and palmitic acid is 90% by mass or more). S300V (trade name: SORUMANN S-300V, manufactured by Riken Vitamin Co., Ltd., HLB value: 5.3, combined fatty acid: the total of stearic acid and palmitic acid is 90% by mass or more). S60V (trade name: POEM S-60V, Riken Vitamin Co., Ltd. System system, HLB value: 5.1, combined fatty acid: the total of stearic acid and palmitic acid is 90% by mass or more). O80V (trade name: POEM O-80V, manufactured by Riken Vitamin Co., Ltd., HLB value: 4.9, combined fatty acid: oleic acid main unsaturated fatty acid 85 mass% or more). B150 (trade name: POEM B-150, manufactured by Riken Vitamin Co., Ltd., HLB value: 2.5, combined with fatty acid: 90% by mass or more of saturated fatty acid of salicylic acid). S65V (trade name: POEM S-65V, manufactured by Riken Vitamin Co., Ltd., HLB value: 3.0, combined fatty acid: total of stearic acid and palmitic acid is 90% by mass or more)
上述製造之油脂組合物之摻合(質量%)示於表1。 The blending (% by mass) of the above-obtained fat or oil composition is shown in Table 1.
II.起泡性水包油型乳化物用油脂組成物之分析 II. Analysis of oil composition for foamable oil-in-water emulsion
針對例1~6之起泡性水包油型乳化物用油脂組成物,分別進行下述分析。 The oil and fat compositions for the foamable oil-in-water emulsions of Examples 1 to 6 were subjected to the following analysis.
1.三酸甘油酯量 Amount of triglyceride
針對油脂組成物中混合油脂所含之三酸甘油酯,可使用氣相柱狀色層分析法(AOCS Ce5-86基準,測定裝置:Agilent Technologies 6890),測定構成三酸甘油酯之脂肪酸殘基之碳數合計(1)總碳數36~38之三酸甘油酯量、(2)總碳數50~52之三酸甘油酯量、(3)XXX型三酸甘油酯量。 For the triglyceride contained in the mixed fat and oil in the oil and fat composition, the fatty acid residue constituting the triglyceride can be determined by gas phase column chromatography (AOCS Ce5-86 standard, measuring device: Agilent Technologies 6890). The total carbon number is (1) the total carbon number of 36 to 38 triglyceride, (2) the total carbon number of 50 to 52 triglyceride, and the amount of (3) XXX type triglyceride.
2.飽和脂肪酸含量 2. Saturated fatty acid content
油脂組成物中混合油脂所含之飽和脂肪酸量之脂肪酸組成,可使用氣相柱狀色層分析法(AOCS Celf-96基準,測定裝置:HEWLETT PACKARD HP6890)測定。 The fatty acid composition of the amount of saturated fatty acid contained in the mixed fat and oil in the oil and fat composition can be measured by gas phase column chromatography (AOCS Celf-96 standard, measuring apparatus: HEWLETT PACKARD HP6890).
3.反式脂肪酸含量 3. Trans fatty acid content
油脂組成物中混合油脂所含之反式脂肪酸量之脂肪酸組成,可使用氣相柱狀色層分析法(AOCS Celf-96基準,測定裝置:HEWLETT PACKARD HP6890)測定。 The fatty acid composition of the trans fatty acid content contained in the oil and fat composition can be measured by gas phase column chromatography (AOCS Celf-96 standard, measuring apparatus: HEWLETT PACKARD HP6890).
4.相轉移時產生之熱力驅替(DSC曲線)之測定 4. Determination of thermal displacement (DSC curve) generated during phase transfer
將油脂組成物自60℃以-5℃/分鐘之冷卻速度冷卻達5℃,且相轉移時產生之熱力驅替依熱分析儀(DSC)裝置(METTLER TOLEDO公司DSC 1)進行測定,得DSC曲線。自DSC曲線計算(1)發熱量之最高峰溫度、(2)到達5℃時之發熱量/整體之發熱量(%)。 The grease composition was cooled from 5 ° C at a cooling rate of -5 ° C / min from 60 ° C, and the thermal displacement generated by phase transfer was measured by a DSC apparatus (METTLER TOLEDO DSC 1) to obtain DSC. curve. From the DSC curve, (1) the highest peak temperature of the calorific value, (2) the calorific value at the time of reaching 5 ° C / the total calorific value (%).
例1~6之油脂組成物分析結果示於表2。另外,例1~6之DSC曲線示於圖1。 The analysis results of the oil compositions of Examples 1 to 6 are shown in Table 2. In addition, the DSC curves of Examples 1 to 6 are shown in Fig. 1.
III.山梨糖醇脂肪酸酯添加量之檢討 III. Review of the addition amount of sorbitol fatty acid ester
與例1之油脂組成物之混合油脂相同摻合中,製造使山梨糖醇脂肪酸酯(S320YN)之摻合量(質量%)自0.1%變更為0.2%、0.3%及0.5%之油脂組成物。油脂組成物之摻合示於表3。針對該等油脂組成物,相轉移時產生之熱力驅替依熱分析儀(DSC)裝置(METTLER TOLEDO公司DSC 1)進行測定,得DSC曲線。結果示於圖2。且為了作為對照,於表3及圖2中合併記入例1之摻合.DSC曲線。圖2中斜線部分係到達5℃時之發熱量。得知當山梨糖醇脂肪酸酯之添加量為0.1質量%,到達5℃時之發熱量/整體之發熱量(%)為70%以上。 In the same blending with the mixed fat and oil of the oil and fat composition of Example 1, the blending amount (% by mass) of the sorbitan fatty acid ester (S320YN) was changed from 0.1% to 0.2%, 0.3%, and 0.5%. Things. The blending of the oil and fat compositions is shown in Table 3. For these oil and fat compositions, a thermal displacement generated by phase transfer was measured by a heat analyzer (DSC) apparatus (METTLER TOLEDO company DSC 1) to obtain a DSC curve. The results are shown in Figure 2. For comparison, in Table 3 and Figure 2, the blending of Example 1 is combined. DSC curve. The shaded portion in Fig. 2 is the amount of heat generated when it reaches 5 °C. It was found that when the amount of the sorbitol fatty acid ester added was 0.1% by mass, the calorific value/total calorific value (%) at the time of reaching 5 ° C was 70% or more.
例7~9之油脂組成物分析結果示於表4。且為了參照,於表4中併記例1之油脂組成物之分析結果。 The analysis results of the oil compositions of Examples 7 to 9 are shown in Table 4. For the purpose of reference, the analysis results of the oil and fat composition of Example 1 are shown in Table 4.
IV.油脂原料摻合比之檢討 IV. Review of blend ratio of fats and oils
製造不改變山梨糖醇脂肪酸酯(S320YN)0.3質量%之摻合量,將油脂原料的摻合比(第1油脂與第2油脂之混合比)改變為100:0、80:20、60:40、40:60、20:80之油脂組成物。油脂組成物之摻合示於表5。針對該等油脂組成物,相轉移時產生之熱力驅替依熱分析儀(DSC )裝置(METTLER TOLEDO公司DSC 1)進行測定,得DSC曲線。結果示於圖3。於圖3中斜線部分係到達5℃時之發熱量。得知當第1油脂之摻合量為整體之60質量%以上時,發熱量之最高峰溫度為7℃以上。 The blending amount of 0.3% by mass of sorbitol fatty acid ester (S320YN) is not changed, and the blending ratio of the fat and oil raw materials (mixing ratio of the first fat to the second fat) is changed to 100:0, 80:20, 60 : 40, 40: 60, 20: 80 oil composition. The blending of the oil and fat compositions is shown in Table 5. For these oil and fat compositions, the thermal displacement generated by phase transfer is dependent on the thermal analyzer (DSC) The device (METTLER TOLEDO DSC 1) was measured to obtain a DSC curve. The results are shown in Figure 3. The shaded portion in Fig. 3 is the amount of heat generated when it reaches 5 °C. When the blending amount of the first fats and oils is 60% by mass or more of the whole, the peak temperature of the calorific value is 7° C. or more.
例10~14之油脂組成物分析結果示於表6。 The analysis results of the oil and fat compositions of Examples 10 to 14 are shown in Table 6.
V. XXX型三酸甘油酯含量之檢討 V. XXX type triglyceride content review
製造不改變山梨糖醇脂肪酸酯(S320YN)0.3質量% 之摻合量,使XXX型三酸甘油酯含量改變之油脂組成物。油脂組成物之摻合示於表7。針對該等油脂組成物,相轉移時產生之熱力驅替依熱分析儀(DSC)裝置(METTLER TOLEDO公司DSC 1)進行測定,得DSC曲線。結果示於圖4。且為作為參照,於表7與圖4中,併記例11的摻合.DSC曲線。圖4中斜線部分係到達5℃時之發熱量。 Manufacturing does not change sorbitol fatty acid ester (S320YN) 0.3% by mass The blending amount is an oil composition in which the content of the XXX type triglyceride is changed. The blending of the oil and fat compositions is shown in Table 7. For these oil and fat compositions, a thermal displacement generated by phase transfer was measured by a heat analyzer (DSC) apparatus (METTLER TOLEDO company DSC 1) to obtain a DSC curve. The results are shown in Figure 4. And for reference, in Table 7 and Figure 4, and the mixing of the case 11. DSC curve. The shaded portion in Fig. 4 is the amount of heat generated when it reaches 5 °C.
例15~21之油脂組成物分析結果示於表8。且為作為參照,於表8中,併記例11之油脂組成物之分析結果。 The analysis results of the oil and fat compositions of Examples 15 to 21 are shown in Table 8. The results of the analysis of the oil and fat composition of Example 11 are shown in Table 8 as a reference.
V.起泡性水包油型乳化物之製造 V. Manufacture of foaming oil-in-water emulsion
於例11之油脂組成物中溶解油溶性乳化劑(卵磷脂、P-100),使其分散後調製油相。同時於水中溶解脫脂乳粉、磷酸鈉、橡膠製劑以及水溶性之乳化劑(S-1170),使其分散後調製水相。其次,於水相中加入油相,調整溫度至60℃~70℃,同時使用均質機進行預先乳化,再於預先乳化後於6.0MPa之壓力下進行均質化。之後,進行85℃,15分鐘之批次殺菌,再冷卻至約10℃。其後,於5℃冷藏庫進行約18小時之熟成,得例22之起泡性水包油型乳化物。且例22之摻合的合計準備量3kg,最終獲得2.5kg之起泡性水包油型乳化物。 The oil-soluble emulsifier (lecithin, P-100) was dissolved in the oil and fat composition of Example 11, and dispersed to prepare an oil phase. At the same time, the skim milk powder, sodium phosphate, the rubber preparation, and the water-soluble emulsifier (S-1170) are dissolved in water to disperse the water phase. Next, an oil phase was added to the aqueous phase, the temperature was adjusted to 60 ° C to 70 ° C, and pre-emulsified using a homogenizer, and then homogenized at a pressure of 6.0 MPa after pre-emulsification. Thereafter, the batch was sterilized at 85 ° C for 15 minutes and then cooled to about 10 ° C. Thereafter, the mixture was aged at about 5 ° C for about 18 hours to obtain a foamable oil-in-water emulsion of Example 22. Further, the total preparation amount of the blend of Example 22 was 3 kg, and finally 2.5 kg of a foamable oil-in-water emulsion was obtained.
用於起泡性水包油型乳化物製造之各種乳化劑係如下所述。 The various emulsifiers used in the manufacture of foamable oil-in-water emulsions are as follows.
.卵磷脂:大豆卵磷脂(商品名:卵磷脂DX,The Nisshin OilliO Group股份有限公司製).P-100:飽和脂肪酸單甘油酯(商品名:emulsifier P-100,理研維他命股份有限公司製).S-1170:蔗糖脂肪酸酯(商品名:RYOTO Sugar Ester S-1170,三菱化學食品股份有限公司,HLB值:11,結合脂肪酸:硬酯酸70質量%) . Lecithin: Soy lecithin (trade name: lecithin DX, manufactured by The Nisshin OilliO Group Co., Ltd.). P-100: saturated fatty acid monoglyceride (trade name: emulsifier P-100, manufactured by Riken Vitamin Co., Ltd.). S-1170: sucrose fatty acid ester (trade name: RYOTO Sugar Ester S-1170, Mitsubishi Chemical Food Co., Ltd., HLB value: 11, combined fatty acid: 70% by weight of stearic acid)
上述製造之起泡性水包油型乳化物之摻合(質量%)示於表9。 The blending (% by mass) of the foamable oil-in-water emulsion prepared above is shown in Table 9.
VII.起泡性水包油型乳化物之分析.評價 VII. Analysis of foaming oil-in-water emulsion. Evaluation
針對例22之起泡性水包油型乳化物,分別進行下述分析.評價。 For the foamable oil-in-water emulsion of Example 22, the following analysis was carried out. Evaluation.
1.黏度 Viscosity
使用200ml燒杯計量200g之起泡性水包油型乳化物,調整品溫為10℃。使用B型黏度計(東機產業股份有限公司,BMⅡ型式,轉盤編號NO.2),使其以60rpm進行旋轉時測定黏度。 200 g of a foamable oil-in-water emulsion was measured using a 200 ml beaker, and the temperature was adjusted to 10 °C. The viscosity was measured using a B-type viscometer (Dongji Industry Co., Ltd., BMII type, turntable No. 2) while rotating at 60 rpm.
2.乳化安定性 2. Emulsification stability
使用100ml燒杯計量60g之起泡性水包油型乳化物,調整品溫為20℃。以Three-OneMotor(新東科學股份有限公司,使用於前端附有攪拌翼推進器R之攪拌棒),並以160rpm進行攪拌,測定起泡性水包油型乳化物至凝固 .增黏(亦即絮凝)的時間。起泡性水包油型乳化物至凝固.增黏為止之時間愈長,代表乳化安定性愈高。 60 g of a foamable oil-in-water emulsion was weighed using a 100 ml beaker, and the temperature was adjusted to 20 °C. Three-OneMotor (New East Scientific Co., Ltd., used in a stirring rod with a stirring wing propeller R at the front end), and stirred at 160 rpm to measure the foaming oil-in-water emulsion to solidify . The time to increase the viscosity (ie flocculation). Foaming oil-in-water emulsion to solidify. The longer the time until the viscosity is added, the higher the emulsion stability.
3.起泡時間 3. Foaming time
計量500g之起泡性水包油型乳化物,調整品溫為5~10℃。加入35g砂糖,使用Hobart攪拌機(Hobart Japan公司製造),以中速2(約120rpm)進行起泡至8分發之後,再以手打進行起泡至10分發。計測進行起泡至10分發所需時間。 A 500 g foaming oil-in-water emulsion was measured, and the temperature was adjusted to 5 to 10 °C. 35 g of granulated sugar was added, and foaming was carried out at a medium speed of 2 (about 120 rpm) to 8 distribution using a Hobart mixer (manufactured by Hobart Japan Co., Ltd.), followed by foaming to 10 distribution by hand. The time required for foaming to 10 distribution was measured.
4.比重 4. Specific gravity
測量將經起泡至10分發之起泡性水包油型乳化物填裝至規定容器之起泡性水包油型乳化物之重量,並以下式計算比重。 The weight of the foamable oil-in-water emulsion in which the foamable oil-in-water emulsion which was foamed to 10 was filled to a predetermined container was measured, and the specific gravity was calculated by the following formula.
比重=進行起泡後之起泡性水包油型乳化物之重量(g)/容器之體積(ml) Specific Gravity = Weight of the foamable oil-in-water emulsion after foaming (g) / volume of the container (ml)
5.膨脹率 5. Expansion rate
測量將經起泡至10分發之起泡性水包油型乳化物填裝至規定容器之起泡性水包油型乳化物之重量,並以下式計算膨脹率。 The weight of the foamable oil-in-water emulsion in which the foamable oil-in-water emulsion which was foamed to 10 was filled to a predetermined container was measured, and the expansion ratio was calculated by the following formula.
膨脹率=(容器之體積(ml)-進行起泡後之起泡性水包油型乳化物之重量(g))/進行起泡後之起泡性水包油型乳化物之重量(g)×100 Expansion ratio = (volume of the container (ml) - weight of the foamable oil-in-water emulsion after foaming (g)) / weight of the foamable oil-in-water emulsion after foaming (g )×100
6.硬度 6. Hardness
將經起泡至10分發之起泡性水包油型乳化物沒有空隙地填裝至規定容器內。使用流變儀(Rheometer,SUN科學股份有限公司製,CR-500DX型)上設置直徑2 cm圓盤型之活塞,以測定速度60 mm/分鐘之條件,測定使起泡性水包油型乳化物自最上方至35mm進入時加諸於活塞之荷重(N)。 The foamable oil-in-water emulsion which was foamed to 10 was filled into a predetermined container without voids. A piston having a diameter of 2 cm was placed on a rheometer (Rheometer, manufactured by SUN Scientific Co., Ltd., CR-500DX type), and the foaming oil-in-water emulsification was measured at a measuring speed of 60 mm/min. The load applied to the piston (N) from the top to 35 mm.
7.口中溶解性 7. Intraoral solubility
食用經起泡至10分發之起泡性水包油型乳化物,並依據下述評價標準進行評價。 The foamable oil-in-water emulsion which was foamed to 10 was consumed and evaluated according to the following evaluation criteria.
評價標準 evaluation standard
評價◎:極佳 Evaluation ◎: Excellent
評價○:佳 Evaluation ○: Good
評價△:普通 Evaluation △: ordinary
評價×:不良 Evaluation ×: bad
8.保形性 8. Shape retention
將經起泡至10分發之起泡性水包油型乳化物,裝入有花型擠花嘴之擠花袋中並擠出花型,觀察靜置時形狀的變化。靜置條件係(1)於5℃下靜置24小時,(2)於-18℃下靜置24小時(解凍後觀察),並針對此二狀況進行評價。 The foamable oil-in-water emulsion which was foamed to 10 was placed in a squeeze bag having a flower-shaped squeeze nozzle and the pattern was extruded, and the change in shape at the time of standing was observed. The static conditions were (1) allowed to stand at 5 ° C for 24 hours, (2) at -18 ° C for 24 hours (observed after thawing), and evaluated for the two conditions.
評價標準 evaluation standard
評價◎:極佳。靜置後起泡性水包油型乳化物未發生變形。 Evaluation ◎: Excellent. The foamable oil-in-water emulsion did not deform after standing.
評價○:佳。靜置後起泡性水包油型乳化物幾乎未發生變形。 Evaluation ○: Good. The foamable oil-in-water emulsion was hardly deformed after standing.
評價△:普通。靜置後起泡性水包油型乳化物些許發生變形。 Evaluation △: ordinary. After standing, the foaming oil-in-water emulsion deformed slightly.
評價×:不良。靜置後起泡性水包油型乳化物發生變形。 Evaluation ×: Bad. The foamable oil-in-water emulsion deformed after standing.
9.離水 9. From the water
將經起泡至10分發之起泡性水包油型乳化物,裝入有花型擠花嘴之擠花袋中並擠出花型,觀察靜置時離水狀態。靜置條件係(1)於5℃下靜置24小時,(2)於-18℃下靜置24小時(解凍後觀察),並針對此二狀況進行評價。 The foamable oil-in-water emulsion which was foamed to 10 was placed in a squeeze bag having a flower-shaped squeeze nozzle and the pattern was extruded, and the state of leaving water at the time of standing was observed. The static conditions were (1) allowed to stand at 5 ° C for 24 hours, (2) at -18 ° C for 24 hours (observed after thawing), and evaluated for the two conditions.
評價標準 evaluation standard
評價◎:極佳。靜置後起泡性水包油型乳化物未發生離水。 Evaluation ◎: Excellent. The foaming oil-in-water emulsion did not leave the water after standing.
評價○:佳。靜置後起泡性水包油型乳化物幾乎未發生離水。 Evaluation ○: Good. After the standing, the foaming oil-in-water emulsion hardly leaked.
評價△:普通。靜置後起泡性水包油型乳化物些許發生離水。 Evaluation △: ordinary. After standing, the foaming oil-in-water emulsion was slightly dehydrated.
評價×:不良。靜置後起泡性水包油型乳化物發生離 水。 Evaluation ×: Bad. Foaming oil-in-water emulsion occurs after standing water.
例22之起泡性水包油型乳化物之分析.評價結果示於表10。且使用例10之油脂組成物,製造與例22相同之起泡性水包油型乳化物時,由於例10之油脂組成物中未含有第2油脂,即使含有山梨糖醇脂肪酸酯,亦無法獲得良好的乳化安定性及起泡性。 Analysis of the foaming oil-in-water emulsion of Example 22. The evaluation results are shown in Table 10. Further, when the oil-and-fat composition of Example 10 was used to produce the foamable oil-in-water emulsion similar to that of Example 22, the fat or oil composition of Example 10 did not contain the second fat or oil, and even if it contained a sorbitol fatty acid ester, Good emulsion stability and foaming properties are not obtained.
〔圖1〕使山梨糖醇脂肪酸酯之種類改變後之油脂組成物的DSC曲線圖。 Fig. 1 is a DSC chart of a fat or oil composition obtained by changing the kind of sorbitol fatty acid ester.
[圖2〕使山梨糖醇脂肪酸酯之添加量改變後之油脂組成物的DSC曲線圖。 Fig. 2 is a DSC chart of a fat or oil composition obtained by changing the amount of addition of sorbitol fatty acid ester.
〔圖3〕使第1油脂與第2油脂混合比改變後之油脂組成物的DSC曲線圖。 Fig. 3 is a DSC chart of the oil and fat composition obtained by changing the mixing ratio of the first fat and the second fat.
〔圖4〕使XXX型三酸甘油酯之含量改變後之油脂組 成物的DSC曲線圖。 [Fig. 4] Oil group after changing the content of XXX type triglyceride The DSC plot of the adult.
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