TWI733864B - Grease composition - Google Patents

Abstract

The present invention provides an oil and fat composition having a low trans fatty acid content and suitable for whipping cream as a raw material, and an oil-in-water emulsion containing the oil and fat composition. A grease composition comprising 20% to 70% by mass of L2O and 0.05% to 10% by mass of the total content of L2M and LM2, and the mass ratio of LOL to the L2O (LOL/L2O) is 0.40 ~0.85. The oil and fat composition contains 10% by mass or less of LLL. The oil and fat composition contains 10% by mass or less of XXX.

Description

Grease composition

The present invention relates to an oil and fat composition suitable for use as a raw material of an oil-in-water emulsion mainly used in the fields of confectionery and bread making, and an oil-in-water emulsion containing the oil and fat composition.

In most cases, hardened oils of vegetable fats and oils are used in vegetable creams and compound creams. However, in recent years, it has been recognized that the trans fatty acids contained in hardened oil are nutritionally inferior. In the United States, it is obligated to indicate the content of trans fatty acids for foods containing trans fatty acids above a fixed standard. Therefore, the oil and fat used in the cream was replaced with a formula that did not contain hardened oil.

Examples of creams that do not substantially contain trans fatty acids include creams mainly composed of glyceryl laurate-based fats and oils (for example, refer to Japanese Patent Laid-Open No. 2006-304713 and Japanese Patent Laid-Open No. 2009-50235). In addition, cream mainly composed of SUS-type triglycerides such as palm oil middle melting point fractionated oil is also designed (for example, refer to Japanese Patent Laid-Open No. 2006-223176 and Japanese Patent Laid-Open No. 2010-68716). However, the cream mainly composed of the glyceryl laurate-based fats and oils has good mouth-melt properties, but lacks a rich flavor. In addition, the cream mainly composed of the SUS type triglyceride has a rich flavor, but it is difficult to maintain emulsification stably. In addition, in order to stabilize the emulsification, a cream using SSU type triglyceride is also designed (for example, refer to Japanese Patent Laid-Open No. 2008-86268 No. Bulletin, Japanese Patent Laid-Open No. 2008-263790). The emulsification stability of this kind of cream is improved, but its melting in the mouth lacks sharpness.

[Prior Art Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2006-304713

[Patent Document 2] Japanese Patent Laid-Open No. 2009-50235

[Patent Document 3] Japanese Patent Laid-Open No. 2006-223176

[Patent Document 4] Japanese Patent Laid-Open No. 2010-68716

[Patent Document 5] Japanese Patent Laid-Open No. 2008-86268

[Patent Document 6] Japanese Patent Laid-Open No. 2008-263790

Therefore, the present invention requires a cream that sufficiently reduces the content of trans fatty acids, and has good mouth meltability and rich flavor. In particular, it is desired to develop a cream with whipping adaptability.

The subject of the present invention is to provide an oil and fat composition having a low trans fatty acid content and suitable for whipping cream as a raw material, and an oil-in-water emulsion containing the oil and fat composition.

The inventors of the present invention have made diligent studies in order to solve the above-mentioned problems. As a result, it was found that the above-mentioned problem can be solved by a fat and oil composition of a specific type of triglyceride having a specific content. This completes the present invention.

The present invention provides the following.

(1) A grease composition comprising 20% to 70% by mass of L2O and 0.05% to 10% by mass of the total content of L2M and LM2, the mass ratio of LOL in the L2O (LOL/L2O ) Is 0.40~0.85.

Among them, L, O, M, L2O, LOL, L2M and LM2 mean the following.

L: saturated fatty acid with 16 carbons or more

O: Oleic acid

M: saturated fatty acid with carbon number 6~8

L2O: Triglycerin formed by bonding 2 molecules of L and 1 molecule of O

LOL: Triacylglycerol in which L is bonded to position 1 and 3 and O is bonded to position 2 of glycerol

L2M: Triglycerin formed by bonding 2 molecules of L and 1 molecule of M

LM2: Triglycerin formed by bonding 1 molecule of L and 2 molecules of M

(2) An oil and fat composition comprising 40% to 70% by mass of L2O and 0.05% to 10% by mass of the total content of L2M and LM2, the mass ratio of LOL in the L2O (LOL/L2O ) Is 0.40~0.85.

Among them, L, O, M, L2O, LOL, L2M and LM2 mean the following.

L: saturated fatty acid with 16 carbons or more

O: Oleic acid

M: saturated fatty acid with carbon number 6~8

L2O: Triglycerin formed by bonding 2 molecules of L and 1 molecule of O

LOL: It is formed by bonding L to the 1st and 3rd positions of glycerol and O to the 2nd position Triglyceride

L2M: Triglycerin formed by bonding 2 molecules of L and 1 molecule of M

LM2: Triglycerin formed by bonding 1 molecule of L and 2 molecules of M

(3) An oil and fat composition comprising 20% to 50% by mass of L2O, 25% to 55% by mass of glyceryl laurate TAG, and 0.05% to 10% by mass of the total content of L2M and LM2, LOL The mass ratio (LOL/L2O) in the L2O is 0.40~0.85.

Here, L, O, M, L2O, LOL, L2M, LM2, and glyceryl laurate TAG mean the following.

L: saturated fatty acid with 16 carbons or more

O: Oleic acid

M: saturated fatty acid with carbon number 6~8

L2O: Triglycerin formed by bonding 2 molecules of L and 1 molecule of O

LOL: Triacylglycerol in which L is bonded to position 1 and 3 and O is bonded to position 2 of glycerol

L2M: Triglycerin formed by bonding 2 molecules of L and 1 molecule of M

LM2: Triglycerin formed by bonding 1 molecule of L and 2 molecules of M

Glyceryl laurate TAG: Triacylglycerol in which at least one molecule of lauric acid is bonded as a constituent fatty acid

(4) The oil and fat composition according to any one of (1) to (3), which contains 10% by mass or less of LLL.

Here, LLL means the following.

LLL: Triacylglycerol with 3 molecules of L bonded

(5) The oil and fat composition according to any one of (1) to (4), which contains 10% by mass or less of XXX.

Here, X and XXX mean the following.

X: Unsaturated fatty acids with more than 16 carbons

XXX: Triacylglycerol with 3 molecules of X bound

(6) The oil and fat composition according to any one of (1) to (5), wherein the mass ratio (L2M/LM2) of the content of the L2M to the content of the LM2 is 0.05 to 4.5.

(7) An oil-in-water emulsion comprising the oil and fat composition according to any one of (1) to (6).

(8) A food containing the oil-in-water emulsion as described in (7).

By using the oil and fat composition of the present invention, it is possible to provide a cream that has a sufficiently reduced content of trans fatty acids, and has good mouth solubility and rich flavor. In particular, a cream with whipping adaptability can be provided.

Hereinafter, the present invention will be described in detail.

The oil and fat composition of the present invention contains 20% to 70% by mass of L2O. Here, L, O and L2O mean as follows. L is a saturated fatty acid with 16 or more carbon atoms. O is oleic acid. L2O is a triacylglycerol in which two molecules of L and one molecule of O are ester-bonded to one molecule of glycerol. The L bonded in L2O can be the same fatty acid, or Can be different fatty acids. L is preferably a straight chain. In addition, the carbon number of L is preferably 16-22, more preferably 16-18. Examples of L include palmitic acid, stearic acid, and arachidic acid.

The L2O includes LOL. Here, LOL is triacylglycerol in which L is bonded to the 1st and 3rd positions of glycerol and O is bonded to the 2nd position. The mass ratio of LOL to L2O (LOL/L2O) is 0.40~0.85. LOL/L2O is preferably 0.6 to 0.85, more preferably 0.7 to 0.85. If the content of L2O in the oil and fat composition and the LOL/L2O are within the above range, the oil-in-water emulsion using the oil and fat composition has good emulsion stability.

In addition, the total of L2M and LM2 contained in the oil and fat composition of the present invention is 0.05% by mass to 10% by mass. Here, M, L2M, and LM2 mean as follows. M is a saturated fatty acid with 6 to 10 carbon atoms. M is preferably a straight chain. In addition, the carbon number of M is preferably 8-10. Examples of M include n-hexanoic acid, n-octanoic acid, and n-decanoic acid. L2M is a triacylglycerol in which two molecules of L and one molecule of M are ester-bonded to one molecule of glycerol. LM2 is a triacylglycerol in which one molecule of L and two molecules of M are ester-bonded to one molecule of glycerol. The L or M bonded in the triglyceride may be the same fatty acid or different fatty acids. The total of L2M and LM2 contained in the oil and fat composition of the present invention is preferably 0.2% by mass to 7% by mass, more preferably 0.3% by mass to 5% by mass, and still more preferably 0.5% by mass to 5% by mass, particularly preferably It is 1.5% by mass to 4.7% by mass, and most preferably 2.5% by mass to 4.5% by mass. If the total content of L2M and LM2 in the oil and fat composition of the present invention (hereinafter, also expressed as L2M+LM2) is within the above range, the oil-in-water emulsion using the oil and fat composition has good emulsification stability. In addition, for the use of the grease composition The cream obtained by foaming the oil-in-water emulsified substance has good mouth solubility.

The mass ratio (L2M/LM2) of the content of L2M in the fat composition to the content of LM2 is preferably 0.05 to 4.5. L2M/LM2 is more preferably 0.3~3, further preferably 0.55~2.5. If L2M/LM2 is within the above range, the oil-in-water emulsion using the oil and fat composition has better emulsion stability. In addition, the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has better mouth solubility.

The oil and fat composition of the present invention may contain 10% by mass or less of LLL. Here, LLL is triacylglycerol in which 3 molecules of L are ester-bonded to 1 molecule of glycerol. The L bonded in the LLL may be the same fatty acid or different fatty acids. The content of LLL contained in the oil and fat composition of the present invention is preferably 1% by mass to 8% by mass, more preferably 2% by mass to 6% by mass.

In addition, the oil and fat composition of the present invention may contain 10% by mass or less of XXX. Here, X is an unsaturated fatty acid having 16 or more carbon atoms. XXX is a triglyceride formed by ester bonding of 3 molecules of X to 1 molecule of glycerol. The X bonded in XXX may be the same fatty acid or different fatty acids. X is preferably a straight chain. In addition, the carbon number of X is preferably 16-22, more preferably 16-18. Examples of X include palmitoleic acid, oleic acid, linoleic acid, and hypolinoleic acid. The content of XXX contained in the oil and fat composition of the present invention is preferably 1% by mass to 8% by mass, more preferably 2% by mass to 6% by mass. If the LLL content and the XXX content of the oil and fat composition of the present invention are within the above ranges, the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has good mouth solubility and rich flavor.

According to the present invention, the oil and fat composition of the present invention may be the oil and fat composition of the following first aspect.

The oil and fat composition of the first aspect of the present invention contains 40% to 70% by mass of L2O. The L2O content of the oil and fat composition of the first aspect of the present invention is preferably 40% by mass to 65% by mass, and more preferably 40% by mass to 60% by mass. If the L2O content of the fat and oil composition of the first aspect is within the above-mentioned range, the cream obtained by foaming the oil-in-water emulsion using the fat and oil composition has good mouth solubility.

According to the present invention, the oil and fat composition of the present invention may be the oil and fat composition of the following second aspect.

The oil and fat composition of the second aspect of the present invention contains 20% to 50% by mass of L2O and 25% to 55% by mass of glyceryl laurate TAG (triglyceride containing at least 1 molecule of lauric acid as a constituent fatty acid). Glycerol). The L2O content of the oil and fat composition of the second aspect of the present invention is preferably 20% by mass or more and less than 40% by mass, more preferably 24% by mass to 36% by mass. The glyceryl laurate TAG content of the oil and fat composition of the second aspect of the present invention is preferably 30% by mass to 50% by mass, more preferably 34% by mass to 46% by mass. If the L2O content and the glyceryl laurate TAG content of the oil and fat composition of the second aspect are within the above ranges, the oil-in-water emulsion using the oil and fat composition has good emulsion stability. In addition, the cream obtained by frothing the oil-in-water emulsion using the oil and fat composition has good mouth solubility.

In addition, the oil and fat composition of the present invention may contain LX2 and L2X'. Here, X'is an unsaturated fatty acid having 16 or more carbon atoms and two or more unsaturated bonds. LX2 is an ester bond between 1 molecule of L and 2 molecules of X in 1 molecule of glycerol. Into the triglyceride. L2X' is triacylglycerol in which two molecules of L and one molecule of X'are ester-bonded to one molecule of glycerol. The L, X or X'bonded in the triglyceride may be the same fatty acid or different fatty acids. X'is preferably a straight chain. In addition, the carbon number of X'is preferably 16-22, more preferably 16-18. Examples of X'include linoleic acid and hypolinoleic acid.

The content of LX2 contained in the oil and fat composition of the first aspect of the present invention is preferably 15% by mass to 40% by mass, more preferably 20% by mass to 35% by mass, and still more preferably 20% by mass to 30% by mass . In addition, the content of L2X' contained in the oil and fat composition of the first aspect of the present invention is preferably 0% by mass to 20% by mass, more preferably 5% by mass to 15% by mass. If the LX2 content and L2X' content of the oil and fat composition of the first aspect of the present invention are within the above ranges, the cream obtained by foaming an oil-in-water emulsion using the oil and fat composition of the first aspect has Good mouth melting.

The content of LX2 contained in the oil and fat composition of the second aspect of the present invention is preferably 5% by mass to 25% by mass, more preferably 8% by mass to 20% by mass, and still more preferably 10% by mass to 18% by mass . In addition, the content of L2X' contained in the oil and fat composition of the second aspect of the present invention is preferably 0% by mass to 10% by mass, more preferably 0% by mass to 8% by mass. If the LX2 content and L2X' content of the oil and fat composition of the second aspect of the present invention are within the above ranges, the cream obtained by foaming an oil-in-water emulsion using the oil and fat composition of the second aspect has Smooth mouth melting.

According to a preferred embodiment of the present invention, the fat composition of the present invention may also include LOL-rich fats and oils (oils containing LOL of 40% by mass or more, preferably 50% by mass or more). As a fat rich in LOL (hereinafter, also expressed as containing Examples of LOL fats and oils include cocoa butter, palm oil, shea butter, sal butter, Allanblackia butter, mowrah butter, Illipe butter, mango kernel oil, and these fractionated oils. Furthermore, as is known, fats and oils obtained by distilling and fractionating the following reactants, which are prepared by using 1,3-position selective lipase preparations, can also be used as needed. , Or the mixture of these lower alcohol esters and high-oleic sunflower oil (high-oleic sunflower oil) and other high-oleic oils is obtained by transesterification reaction. The fat and oil composition of the present invention may also include one or two or more types of LOL-containing fats and oils. LOL-containing fats and oils are particularly preferred as the mid-melting point fraction of palm oil.

According to a preferred embodiment of the present invention, the content of the LOL-containing grease contained in the grease composition of the first aspect of the present invention is preferably 25% by mass to 90% by mass, more preferably 40% by mass ~85% by mass, more preferably 55% by mass to 80% by mass. In addition, the content of the LOL-containing fat and oil contained in the fat and oil composition of the second aspect of the present invention is preferably 10% by mass to 40% by mass, more preferably 14% by mass to 35% by mass, and still more preferably 18% by mass. Mass%~30% by mass.

According to a preferred embodiment of the present invention, the fat and oil composition of the present invention may also include non-lauric glyceride fat and oil transesterified fat (non-lauric glyceride transesterified fat). Non-lauric glyceride fats and oils are fats and oils with more than 90% by mass of fatty acids with 16 or more carbon atoms in the total fatty acid constituting the fats and oils. Examples include rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cacao butter, shea butter, burro resin, palm oil, etc. And right These fats and oils are hydrogenated. One kind or two or more kinds of non-lauric acid glyceride oils and fats selected from these can also be used as the raw material oils and fats of the transesterified oils and fats other than lauric acid glyceride.

As the raw material fats and oils used for transesterification, the non-glyceryl laurate transesterified fats and oils preferably contain palm-based fats and oils. As palm oil and fat, any one can be used as long as it is palm oil and a fractionated oil of palm oil. Examples of palm oils and fats include (1) palm olein and palm stearin, which are one-stage fractionated oils of palm oil, and (2) as fractionated oil (two-stage fractionated oil) obtained by fractionating palm oil. ) Palm liquid oil (super palm liquid oil) and palm middle distillate, (3) palm liquid oil (soft palm) and palm stearin ( Hardened stearin), and these hardened oils. As the raw material fats and oils of the transesterified fats and oils other than glyceryl lauric acid, one kind or two or more kinds of palm-based fats and oils may be used.

In the case where palm oil is contained in the raw material oil and fat of the non-glyceryl lauric acid transesterified oil and fat, the content of palm oil and fat in the raw oil and fat is preferably 20% by mass to 100% by mass, and more preferably 40% by mass to 100% by mass, more preferably 60% by mass to 100% by mass.

The non-glyceryl lauric acid transesterified fats and oils may also be subjected to one or more processing treatments such as fractionation and hydrogenation before and after the transesterification treatment. The transesterified fats and oils other than glyceryl laurate contain less than 40% by mass of LOL. The iodine value of the non-glyceryl laurate transesterified oil is preferably 25 to 75, more preferably 30 to 70, further preferably 35 to 65, and most preferably 40 to 60. One or two transesterification greases other than lauric acid glyceride can also be used More than species.

According to a preferred embodiment of the present invention, the content of the non-glyceryl laurate transesterified fat and oil contained in the fat composition of the first aspect of the present invention is preferably 5 mass% to 70 mass%, It is more preferably 10% by mass to 55% by mass, and still more preferably 15% by mass to 40% by mass. The content of the non-glyceryl laurate transesterified fat and oil contained in the fat and oil composition of the second aspect of the present invention is preferably 10% by mass to 50% by mass, more preferably 15% by mass to 45% by mass, More preferably, it is 20% by mass to 40% by mass.

According to a preferred embodiment of the present invention, the fat composition of the present invention may also include fats and oils rich in glyceryl laurate TAG (containing 40% by mass or more, preferably 50% by mass or more of glyceryl laurate TAG) grease). The fats and oils rich in glyceryl laurate TAG (hereinafter, also referred to as glyceryl laurate TAG fats and oils) may also be lauric glyceride-based fats and oils having 30% by mass or more of lauric acid in the total amount of constituent fatty acids of the fats and oils. As examples of the lauric glyceride-based fats and oils, coconut oil, palm kernel oil, babassu oil, and the like, and fractionated oils of these can be cited. In addition, the lauric glyceride TAG oil and fat may be a transesterified oil containing a mixed oil of lauric glyceride oil and fat and a non-lauric glyceride oil and fat. The quality ratio of the lauric glyceride-based oil and the non-lauric glyceride-based oil of the mixed oil is preferably 30:70 to 70:30, and more preferably 35:65 to 65:35. The glyceryl laurate TAG oil may also contain one or two or more types.

According to a preferred embodiment of the present invention, the content of the glyceryl laurate TAG oil contained in the oil and fat composition of the first aspect of the present invention is preferably zero quality. The amount is% to 20% by mass, more preferably 0% to 10% by mass, and still more preferably 0% to 5% by mass. The content of the glyceryl laurate TAG oil contained in the oil and fat composition of the second aspect of the present invention is preferably 30% by mass to 70% by mass, more preferably 38% by mass to 62% by mass, and still more preferably 42% to 56% by mass.

According to a preferred embodiment of the present invention, the grease composition of the present invention can also use 40% by mass or more (preferably 60% to 100% by mass) of grease containing L2M and LM2 (hereinafter, also denoted as L2M +LM2 grease). L2M+LM2 grease, for example, can also be obtained by comparing 10 parts by mass to 65 parts by mass (more preferably 20 parts by mass to 55 parts by mass) of MMM, and 35 parts by mass to 90 parts by mass (more preferably 45 parts by mass to 80 parts by mass). Parts by mass) of the oil and fat obtained by transesterifying a mixed fat and oil of an extremely hardened non-glyceryl lauric acid fat and oil. In addition, the transesterified fats and oils may be further fractionated if necessary. In addition, it is also possible to use an extreme hardening step after transesterification of a mixed oil of MMM and non-lauric glyceride oil. The fat may be further fractionated if necessary. Here, MMM is a triglyceride (medium-chain fatty acid triglyceride) in which 3 molecules of M are ester-bonded to 1 molecule of glycerol. One type or two or more types of L2M+LM2 grease can also be used.

In the present invention, the hardening (hydrogenation) reaction and the transesterification reaction can adopt a conventionally known method. For example, the transesterification reaction may employ any method of chemical transesterification using a synthetic catalyst such as sodium methoxide, and enzyme transesterification using lipase as a catalyst. In addition, for example, the fractionation may be dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation.

According to a preferred embodiment of the present invention, the grease composition of the present invention The content of the L2M+LM2 grease contained is preferably 0.1% by mass to 10% by mass, more preferably 0.2% by mass to 7% by mass, and still more preferably 0.3% by mass to 5% by mass.

According to a preferred embodiment of the present invention, as long as the effect of the present invention is not impaired, the fat composition of the present invention may also include the described LOL fat, non-lauric glyceryl transesterified fat, and lauric glyceryl TAG Grease and grease other than L2M+LM2 grease. For example, palm oil, palm fractionated oil (liquid palm oil and super palm liquid oil, etc.), shea butter, salin oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, etc. Corn oil, sesame oil, olive oil, milk fat, etc., as well as these mixed oils and processed fats and oils (hydrogenated fats and oils, transesterified fats, and fractionated fats and oils).

According to a preferred embodiment of the present invention, the fat composition of the present invention preferably does not use partially hydrogenated fats with a high content of trans fatty acids. Therefore, the trans fatty acid content in the total fatty acid constituting the oil and fat composition of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, and still more preferably 0% by mass to 1% by mass.

According to a preferred embodiment of the present invention, as long as the effects of the present invention are not impaired, generally used additives can be suitably added to the oil and fat composition of the present invention as necessary.

Examples of additives include those for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, or inhibiting crystallization at low temperatures, and more specifically, polyglycerol fatty acid esters and sucrose fatty acid esters , Sorbitan fatty acid ester, monoglyceride, organic acid monoglyceride, polysorbate, vitamin E, ascorbic acid fatty acid ester, lignan (lignan), coenzyme Q, chitosan, diglyceride, Silicone, tocopherol, lecithin, coloring agent or fragrance, etc.

The addition amount of the additive can be appropriately set according to the purpose of blending, but relative to the total mass of the grease composition, the addition amount of the additive is preferably 0.0001% to 5% by mass, more preferably 0.0001% to 1% by mass.

According to a preferred embodiment of the present invention, the fat and oil composition of the present invention can be suitably prepared by combining the described LOL fat, non-lauric glyceride-containing transesterified fat, lauric glyceride TAG fat, and L2M+LM2 fat. Made by mixing.

The oil and fat composition is contained in the oil phase of the oil-in-water emulsion of the present invention. The oil-in-water emulsion of the present invention may also include the oil and fat composition, water, and other components. Other ingredients commonly used in oil-in-water emulsions include, for example, foods, emulsifiers, flavors, proteins (milk solids), thickeners, sugars (including starch and its decomposition products, sugar alcohols), stabilizers, and antioxidants. , And pigments, etc. The blending amount of the fat and oil composition in the oil-in-water emulsion is preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 45% by mass or less, and still more preferably 25% by mass or more and 45% by mass the following. The blending amount of water in the oil-in-water emulsion is preferably 20% by mass or more and 80% by mass or less, more preferably 30% by mass or more and 75% by mass or less, and still more preferably 40% by mass or more and 70% by mass or less. The blending amount of other components in the oil-in-water emulsion is preferably 0.1% by mass or more and 65% by mass or less, more preferably 0.1% by mass or more and 50% by mass or less, and still more preferably 0.1% by mass or more and 35% by mass or less .

The oil-in-water emulsion of the present invention can be used for various purposes. As various applications, for example, whipped cream, coffee whitener, and cooking Used edible cream, etc. The oil-in-water emulsion of the present invention is particularly preferably used as a foamable oil-in-water emulsion (whipped cream) for whipping. Examples of foods using the oil-in-water emulsion of the present invention include chilled desserts using whipped cream, Japanese and Western confectionery, and the like.

A well-known method can be used for the manufacturing method of the oil-in-water emulsion of this invention. As an example, other oil-soluble components are dissolved or dispersed in the melted fat and oil composition of the present invention to prepare an oil phase. On the other hand, other water-soluble components are dissolved or dispersed in water, thereby also preparing an aqueous phase. The separately prepared oil phase and the water phase are mixed, and the mixture is pre-emulsified, thereby obtaining a pre-emulsified product. Then, the pre-emulsified emulsion is homogenized to produce the oil-in-water emulsion of the present invention. In addition, the emulsion may be sterilized if necessary. The homogenization treatment may be pre-homogenization performed before the sterilization treatment, or post-homogenization performed after the sterilization treatment. In addition, it is also possible to perform two-stage homogenization in which both the front homogenization and the post homogenization are combined. After the homogenization treatment, it is preferable to adopt the steps of cooling and aging.

According to a preferred embodiment of the present invention, the oil-in-water emulsion of the present invention may also include milk fat. In this case, the oil-in-water emulsion can be emulsified by emulsifying a mixture of an oil phase and a water phase prepared by mixing the fat composition of the present invention with butter or butter, prepared fats and other creams. And manufacturing. In addition, it can also be produced by mixing an aqueous phase prepared with whipped cream (cream produced only from milk fat) and an oil phase containing the oil and fat composition of the present invention, and emulsifying the obtained mixture. Furthermore, the oil-in-water emulsion of the present invention can also be mixed with whipped cream And manufacturing. The content of milk fat contained in the oil-in-water emulsion of the present invention is preferably 5% by mass to 35% by mass, more preferably 10% by mass to 30% by mass, and still more preferably 15% by mass to 25% by mass.

[Example]

Hereinafter, the present invention will be further described in detail through examples. However, the present invention is not limited in any way by the content of the following embodiments.

<Analysis>

The L2O content, LOL content, L2M content, LM2 content, LLL content, XXX content, TAG content, LX2 content, and L2X' content contained in the oil composition are based on gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)).

The content of fatty acids constituting fats and oils is measured according to gas chromatography (AOCS Celf-96).

<Preparation of fat raw materials>

(Contains LOL grease-1):

The melting point fraction (LOL content 53.6% by mass, manufactured by Nisshin OilliO Group Co., Ltd.) in palm oil was defined as LOL-containing fat-1.

(Transesterification grease of non-lauric glyceride-1):

The random transesterified oil and fat of palm liquid oil (Iodine number 56) using sodium methoxide as a catalyst was referred to as the transesterified oil and fat-1 (Iodine number 56) of non-glyceryl laurate.

(Transesterification grease of non-lauric glyceride-2):

65 parts by mass of palm oil mid-melting fraction and 35 parts by mass of palm stearin were mixed. Random transesterification using sodium methoxide as a catalyst is used for this mixed fat. The low melting point fraction of the dry fractionated random transesterified fats and oils was referred to as non-glyceryl lauric acid transesterified fats and oils-2 (iodine value 43).

(Glyceryl Laurate TAG Grease-1):

Palm kernel oil (lauric acid glyceride TAG content 84.3% by mass, manufactured by Nisshin OilliO Group Co., Ltd.) was referred to as lauric acid glyceride TAG oil-1.

(Glyceryl Laurate TAG Grease-2):

The extremely hardened palm kernel oil (glyceryl laurate TAG content of 84.3% by mass, manufactured by Nisshin OilliO Group Co., Ltd.) was referred to as glyceryl laurate TAG oil-2.

(Glyceryl Laurate TAG Oil-3):

The extremely hardened coconut oil (glyceryl laurate TAG content of 85.7 mass%, manufactured by Nisshin OilliO Group Co., Ltd.) was referred to as glyceryl laurate TAG oil-3.

(L2M+LM2 Grease-1):

The extremely hardened oil of 51 parts by mass of rapeseed oil was mixed with 49 parts by mass of MMM. Here, the constituent fatty acids of MMM are n-octanoic acid and n-decanoic acid, and their constituent ratio (mass ratio) is 30:70. Let the grease obtained by random transesterification using sodium methoxide as a catalyst for this mixed grease be L2M+LM2 grease-1 (L2M and LM2 The total content of 75.7 mass%, L2M/LM2=0.74).

<Production of fat composition>

According to the formulations (mass %) shown in Table 1 to Table 3, oil and fat raw materials were mixed, thereby manufacturing the oil and fat composition of Examples 1 to 16. The analysis values (mass %, except for LOL/L2O) of the produced oil and fat composition are shown in Tables 1 to 3.

<Production of Foaming Oil-in-Water Emulsion>

0.5 parts by mass of an oil-soluble emulsifier was dissolved and dispersed in 44.5 parts by mass of each oil and fat composition of Examples 1 to 16 to prepare an oil phase. At the same time, 4.5 parts by mass of skimmed milk, 0.1 parts by mass of phosphate, and 0.1 parts by mass of water-soluble emulsifier were dissolved and dispersed in 50.3 parts by mass of water to prepare an aqueous phase. Second, add the oil phase To the water phase. While adjusting the temperature of the mixture to 60°C to 70°C, it is pre-emulsified with a homomixer. After pre-emulsification, the emulsion is homogenized under a pressure of 6 MPa. Then, batch sterilization was performed at 85°C for 15 minutes, and then the emulsion was cooled to about 100°C. After that, it was aged in a refrigerator at 5°C for about 18 hours to obtain foamable oil-in-water emulsions of Examples 1 to 16.

<Analysis of foaming oil-in-water emulsions. Evaluation>

The foaming oil-in-water emulsions of Examples 1 to 16 were analyzed as indicators of whipping suitability. Evaluation. The results are shown in Table 1 to Table 3.

1. Emulsion stability

60 g of each foamable oil-in-water emulsion of Example 1 to Example 16 was measured in a 100 ml beaker, and the temperature was adjusted to 20°C. Use a three one motor (manufactured by Xindong Science Co., Ltd., using a stirring rod with a stirring wing propeller R mounted on the front end), stir at 160rpm and measure the foaming oil-in-water emulsion until it solidifies. Time to thicken (so-called tackiness). Foaming oil-in-water emulsion until solidified. The longer the time until thickening, the higher the emulsification stability. However, if the emulsification stability is high, the foaming of the cream tends to be slightly slower.

Evaluation criteria

Evaluation ◎: Very good (3 points or more and less than 7 points)

Evaluation ○: Good (7 points or more)

Evaluation △: Yes (1 point or more and less than 3 points)

Evaluation ×: Bad (less than 1 point)

2. Whispering

500 g of each foamable oil-in-water emulsion of Example 1 to Example 16 was measured, and the temperature was adjusted to 5°C to 10°C. 35 g of sugar was added to the foaming oil-in-water emulsion. After that, use a Hobart mixer (manufactured by Hobart Japan) for the foamable oil-in-water emulsion, and whipped at a medium speed of 2 (about 120 rpm) until 80% foamed , Whipping by manual foaming until 10% foam. The time taken until 10% of foaming is measured.

Evaluation criteria

Evaluation ◎: Very good (4 points or more and less than 7 points)

Evaluation ○: Good (7 points or more and less than 10 points)

Evaluation △: Yes (less than 4 points)

Evaluation ×: Bad (10 points or more)

3. The state of the organization

The state of the structure of each foamable oil-in-water emulsion with 10% foaming was evaluated based on the following evaluation criteria.

Evaluation criteria

Evaluation ◎: The texture is fine and very good.

Evaluation ○: The texture is fine and good.

Evaluation △: The texture is slightly rough.

Evaluation ×: The texture is rough.

4. Melt in the mouth and flavor

Each foamable oil-in-water emulsion with 10% foaming was consumed and evaluated based on the following evaluation criteria.

Evaluation criteria

Evaluation ⓞ: The mouth dissolves very well, and a strong fragrance is felt.

Evaluation ○: Good melting in the mouth and strong flavor.

Evaluation △: Good melting in the mouth but lacking rich flavor, or strong flavor but poor melting in the mouth.

Evaluation ×: Meltability in the mouth is very poor.

5. Shape retention

After extruding each foamable oil-in-water emulsion with 10% foaming using an extrusion bag with a flower-shaped joint, the shape change when it was left standing at 5°C for 24 hours was observed.

Evaluation criteria

Evaluation ⊚: The edges remain and are very good.

Evaluation ○: The edges remain and are good.

Evaluation △: The edges are slightly collapsed.

Evaluation ×: The edge collapsed.

6. Water separation

After extruding each 10% foamable oil-in-water emulsion using an extrusion bag with a flower-shaped joint, the state of water separation when left to stand at 5°C for 24 hours was observed.

Evaluation criteria

Evaluation ⊚: It is very good without water separation.

Evaluation ○: Almost no water separation and good.

Evaluation △: There is a slight separation of water.

Evaluation ×: Water separated.

Claims (8)

A grease composition comprising 20% to 70% by mass of L2O and 0.05% to 10% by mass of the total content of L2M and LM2, and the mass ratio of LOL to the L2O (LOL/L2O) is 0.40 ~0.85, where L, O, M, L2O, LOL, L2M and LM2 mean the following, L: saturated fatty acid with more than 16 carbons O: oleic acid M: saturated fatty acid with carbons 6-8 L2O: 2 molecules Triglycerol LOL formed by bonding L to 1 molecule of O: L is bound to the 1st and 3rd positions of glycerol and O is bound to the 2nd position. Triglycerol L2M: 2 molecules of L Triacylglycerol LM2 which is bonded to 1 molecule of M: Triacylglycerol which is bonded to 1 molecule of L and 2 molecules of M. A grease composition comprising 40% to 70% by mass of L2O and 0.05% to 10% by mass of the total content of L2M and LM2, and the mass ratio of LOL to the L2O (LOL/L2O) is 0.40 ~0.85, where L, O, M, L2O, LOL, L2M and LM2 mean the following, L: saturated fatty acid with more than 16 carbons O: oleic acid M: saturated fatty acid with carbons 6-8 L2O: 2 molecules Triglycerol LOL formed by bonding L with 1 molecule of O: It is formed by bonding L to the 1st and 3rd positions of glycerol and O to the 2nd position. Triglycerol L2M: Triglycerol formed by the bonding of 2 molecules of L and 1 molecule of M. LM2: Triglycerol formed by bonding of 1 molecule of L and 2 molecules of M. An oil composition comprising 20% to 50% by mass of L2O, 25% to 55% by mass of glyceryl laurate TAG, and 0.05% to 10% by mass of the total content of L2M and LM2, LOL is described in The mass ratio of L2O (LOL/L2O) is 0.40~0.85, where L, O, M, L2O, LOL, L2M, LM2 and lauric acid glyceride TAG means the following, L: carbon number 16 or more saturated Fatty acid O: Oleic acid M: Saturated fatty acid with carbon number 6~8 L2O: Triglycerol LOL formed by the bonding of 2 molecules of L and 1 molecule of O: L, bonded to the 1st and 3rd positions of glycerol Triglycerol L2M formed by bonding O at the 2 position: 2 molecules of L and 1 molecule of M are bonded to triacylglycerol LM2: 1 molecule of L is bonded to 2 molecules of M Triacylglycerol lauric acid glyceride TAG: Triacylglycerol to which at least one molecule of lauric acid is bonded as a constituent fatty acid. The oil and fat composition according to any one of items 1 to 3 of the scope of patent application, which contains 10% by mass or less of LLL, where LLL means the following, LLL: Triacylglycerol to which 3 molecules of L are bonded. The oil and fat composition according to any one of items 1 to 3 of the scope of the patent application, which contains 10% by mass or less of XXX, where X and XXX mean the following, and X: an unsaturated fatty acid with a carbon number of 16 or more XXX: Triacylglycerol to which 3 molecules of X are bonded. The grease composition according to any one of items 1 to 3 of the scope of patent application, wherein the mass ratio of the content of L2M to the content of LM2 (L2M/LM2) is 0.05 to 4.5. An oil-in-water emulsion comprising the oil and fat composition described in any one of items 1 to 6 of the scope of the patent application. A food comprising the oil-in-water emulsion as described in item 7 of the scope of patent application.