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

Description

Foaming oil-in-water emulsion oil composition and foaming oil-in-water emulsion containing the oil composition

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.

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.

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.

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).

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.

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.

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.

Prior technical literature Patent document

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

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.

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.

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.

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.

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.

definition

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.

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).

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.

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. Foaming oil-in-water emulsion composition

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.

Mixed fat

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.

First triglyceride

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.

Second triglyceride

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.

Third triglyceride

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.

Saturated fatty acid content

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.

Trans fatty acid content

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 type triglyceride content

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.

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.

1st grease

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.

2nd grease

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.

Third grease

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. Sorbitol fatty acid ester

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.

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. Characteristics of oil and fat composition for foaming oil-in-water emulsion

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.

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. Method for producing oil composition for foamable oil-in-water emulsion

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. Foaming oil-in-water emulsion

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.

use

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. Method for producing foamable oil-in-water emulsion

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).

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.

[Examples]

The invention is further illustrated by the following examples, but the invention is not construed as being limited to the following examples.

I. Manufacture of a fat or oil composition for a foamable oil-in-water emulsion

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.

The fat or oil raw material and the sorbitol fatty acid ester used for the manufacture of the oil-fat composition are as follows.

1st grease

. 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)

2nd grease

. 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)

Third grease

. 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)

Sorbitol fatty acid ester

. 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)

The blending (% by mass) of the above-obtained fat or oil composition is shown in Table 1.

II. Analysis of oil composition for foamable oil-in-water emulsion

The oil and fat compositions for the foamable oil-in-water emulsions of Examples 1 to 6 were subjected to the following analysis.

Amount of triglyceride

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. Saturated fatty acid content

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. Trans fatty acid content

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. Determination of thermal displacement (DSC curve) generated during phase transfer

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 (%).

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. Review of the addition amount of sorbitol fatty acid ester

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.

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. Review of blend ratio of fats and oils

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.

The analysis results of the oil and fat compositions of Examples 10 to 14 are shown in Table 6.

V. XXX type triglyceride content review

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.

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. Manufacture of foaming oil-in-water emulsion

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.

The various emulsifiers used in the manufacture of foamable oil-in-water emulsions are as follows.

. 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)

The blending (% by mass) of the foamable oil-in-water emulsion prepared above is shown in Table 9.

VII. Analysis of foaming oil-in-water emulsion. Evaluation

For the foamable oil-in-water emulsion of Example 22, the following analysis was carried out. Evaluation.

Viscosity

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. Emulsification stability

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. Foaming time

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. Specific gravity

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.

Specific Gravity = Weight of the foamable oil-in-water emulsion after foaming (g) / volume of the container (ml)

5. Expansion rate

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.

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. Hardness

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. Intraoral solubility

The foamable oil-in-water emulsion which was foamed to 10 was consumed and evaluated according to the following evaluation criteria.

evaluation standard

Evaluation ◎: Excellent

Evaluation ○: Good

Evaluation △: ordinary

Evaluation ×: bad

8. Shape retention

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.

evaluation standard

Evaluation ◎: Excellent. The foamable oil-in-water emulsion did not deform after standing.

Evaluation ○: Good. The foamable oil-in-water emulsion was hardly deformed after standing.

Evaluation △: ordinary. After standing, the foaming oil-in-water emulsion deformed slightly.

Evaluation ×: Bad. The foamable oil-in-water emulsion deformed after standing.

9. From the water

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.

evaluation standard

Evaluation ◎: Excellent. The foaming oil-in-water emulsion did not leave the water after standing.

Evaluation ○: Good. After the standing, the foaming oil-in-water emulsion hardly leaked.

Evaluation △: ordinary. After standing, the foaming oil-in-water emulsion was slightly dehydrated.

Evaluation ×: Bad. Foaming oil-in-water emulsion occurs after standing water.

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.

Fig. 1 is a DSC chart of a fat or oil composition obtained by changing the kind of sorbitol fatty acid ester.

Fig. 2 is a DSC chart of a fat or oil composition obtained by changing the amount of addition of sorbitol fatty acid ester.

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.

[Fig. 4] Oil group after changing the content of XXX type triglyceride The DSC plot of the adult.

Claims (10)

An oil-and-fat composition for a foamable oil-in-water emulsion, wherein the oil-and-fat composition for a foaming oil-in-water emulsion contains a total of 36 to 38 carbon atoms of a fatty acid residue constituting the triglyceride. The first triglyceride, a 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 an HLB value of 3.5 or more and 6.5 or less, and the combined fatty acid 80% by mass or more 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 fats and oils, and the content of the second triglyceride is 8% by mass or more and 44% by mass or less, and the content of the saturated fatty acid is 60% by mass or more based on the total amount of the fatty acid of all the triglycerides incorporated in the mixed fat or oil, and the sorbose is the total amount of the fat or oil composition. The content of the alcohol fatty acid ester is 0.01% by mass or more and 2% by mass or less. The oil-and-fat composition for a foamable oil-in-water emulsion according to the first aspect of the invention, wherein the mixed fat and oil are mixed, and the constituent fatty acid of the fat or oil contains the first fat or oil having a lauric acid content of 30% by mass or more, and contains carbon. The saturated fatty acid X having a number of 16 to 24 and the X2U-type triglyceride having a carbon number of 16 to 24 in combination with the unsaturated fatty acid U is 30% by mass or more of the second fat, and the total amount of the mixed fat is The first oil content is 55 mass% or more and 95 mass% or less, and the second oil content is 5 mass% or more and 45 mass%. The amount is below %. The oil composition for a foamable oil-in-water emulsion according to the second aspect of the invention, wherein the mixed fat and oil contains a glycerin of the XXX type in which a saturated fatty acid X having a carbon number of 16 to 24 is combined, the XXX The content of the triglyceride is 1% by mass or more and 15% by mass or less based on the total amount of the mixed fats and oils. The oil-and-fat composition for a foamable oil-in-water emulsion according to the first or second aspect of the invention, wherein the oil-and-fat composition is cooled to a temperature of 5 ° C at a cooling rate of -5 ° C / min from a dissolved state. The calorific value so far is 50% or more relative to the total calorific value. The oil-and-fat composition for a foamable oil-in-water emulsion according to the first or second aspect of the invention, wherein the oil-and-fat composition is cooled to a temperature of 5 ° C at a cooling rate of -5 ° C / min from a dissolved state. The amount of heat generated is 60% or more of the total calorific value. The oil-and-fat composition for a foamable oil-in-water emulsion according to the first or second aspect of the invention, wherein the oil-and-fat composition is cooled from a dissolved state to a temperature of 5 ° C at a cooling rate of -5 ° C / min, The DSC curve of the oil and fat composition has a peak temperature of 5 ° C or more. The oil-and-fat composition for a foamable oil-in-water emulsion according to the first or second aspect of the invention, wherein the oil-and-fat composition is cooled from a dissolved state to a temperature of 5 ° C at a cooling rate of -5 ° C / min, The DSC curve of the oil and fat composition has a peak temperature of 7 ° C or more. A foamable oil-in-water emulsion containing a foamable oil-in-water emulsion according to any one of claims 1 to 7 in an oil phase The compound is formed from a fat or oil composition. A food product comprising a foamable oil-in-water emulsion as claimed in claim 8 of the patent application. A method for producing a fat or oil-in-water emulsion composition for a foaming oil-in-water emulsion, which is a method for producing a fat or oil composition for a foamable oil-in-water emulsion according to any one of claims 1 to 7, The first triglyceride having a total carbon number of 36 to 38 in which the fatty acid residues constituting the triglyceride are mixed, and the total number of carbon atoms of the fatty acid residues constituting the triglyceride is 50 to 52. A mixed fat or oil of 2 triglyceride, and a step of a HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the combined fatty acid is a sorbitan fatty acid ester of a saturated fatty acid.