WO2003040276A1 - Compositions de triglycerides - Google Patents

Compositions de triglycerides Download PDF

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Publication number
WO2003040276A1
WO2003040276A1 PCT/JP2002/011563 JP0211563W WO03040276A1 WO 2003040276 A1 WO2003040276 A1 WO 2003040276A1 JP 0211563 W JP0211563 W JP 0211563W WO 03040276 A1 WO03040276 A1 WO 03040276A1
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Prior art keywords
oil
fatty acids
acid
carbon atoms
point
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PCT/JP2002/011563
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English (en)
Japanese (ja)
Inventor
Takaaki Tadokoro
Masanobu Uchikoshi
Masahiro Katada
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Kao Corporation
Katada, Minoru
Katada, Hiroko
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Publication of WO2003040276A1 publication Critical patent/WO2003040276A1/fr

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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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange

Definitions

  • the present invention relates to a triglyceride yarn used for topping, filling, and sanding of confectionery, cake, dessert, bread, etc., foaming shortening using the same, and foaming oil-in-water (W type) Emulsion, foamable water-in-oil (w / o type) emulsion, foamable oil-in-water-in-oil type emulsion (o / wzo type), and whipped cream made by foaming it About.
  • W type oil-in-water
  • w / o type foamable water-in-oil
  • o / wzo type foamable oil-in-water-in-oil type emulsion
  • the oil-in-water emulsified oil / fat composition has a unique texture and a unique flavor with a refreshing aqueous feeling because the outer phase is an aqueous phase and a refreshing watery feeling. It is known that it is not affected by the hardness of fats and oils and has good spreadability without stickiness, and is used for whipped cream for Western confectionery and bread.
  • foamable oil-in-water emulsion has the following characteristics.
  • Patent No. 3112551 Discloses only a method for preparing a predetermined fat or oil, the production cost is high, and the foaming performance is not sufficient.
  • An object of the present invention is a tridary ceride composition which is excellent in foaming properties, shape retention properties, water separation resistance, oil-off resistance, workability, etc. required for whipped cream, and which is excellent in texture such as dissolution in the mouth and flavor, and shortening.
  • the inventor of the present invention has disclosed that a specific long-chain fatty acid-containing triglyceride, a specific long-chain fatty acid-containing triglyceride, a specific medium-chain fatty acid-containing triglyceride, and a tridaliceride consisting of only a saturated fatty acid having a wide chain length difference.
  • Emulsion power in the form of a shortening and a seed having a triglyceride composition in the oil phase that has excellent foaming properties, possesses various physical properties required for whipped cream, excellent texture, flavor, etc., and stability over time was found to be good.
  • the present invention provides the following triglycerides X, Y and Z:
  • a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms are regarded as constituent fatty acids, and triglycerides having a total of 50 or more carbon atoms in the constituent fatty acids;
  • a saturated fatty acid having 20 or more carbon atoms and a saturated fatty acid having 8 to 12 carbon atoms are used as constituent fatty acids, and all constituent fatty acids are triglycerides of saturated fatty acids;
  • the present invention also provides a shortening containing the above triglyceride composition.
  • the present invention also provides a foamable water-in-oil emulsion or a foamable oil-in-water-in-oil emulsion containing the triglyceride composition.
  • the present invention also provides a foamable oil-in-water emulsion containing the triglyceride composition.
  • the present invention provides a whipped cream containing the above-mentioned tridaliceride composition.
  • the present invention provides the following fats and oils (A), (B) and (C):
  • the present invention provides a method for producing the triglyceride composition, wherein the three components are mixed at a weight ratio within a range surrounded by points ⁇ , ⁇ , ⁇ , ⁇ , and ⁇ in FIG. .
  • the whipped cream includes both ordinary oil-in-water whipping cream, shortening, and water-in-oil type and oil-in-water-in-oil butter cream.
  • FIG. 1 is a diagram showing the range of the content ratio by weight of triglycerides X, ⁇ , and ⁇ .
  • FIG. 2 is a diagram showing the range of the mixed weight ratio of fats and oils (A), ( ⁇ ) and (C).
  • BEST MODE FOR CARRYING OUT THE INVENTION The triglyceride composition of the present invention contains the following three types of triglycerides X, Y and Z.
  • Triglyceride X is a triglyceride having a saturated fatty acid having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms as constituent fatty acids, and having a total of 50 or more carbon atoms in the constituent fatty acids.
  • the saturated fatty acid having 20 or more carbon atoms araquinic acid or behenic acid is preferable, and behenic acid is more preferable.
  • the unsaturated fatty acid having 18 carbon atoms is preferably oleic acid, linoleic acid or linolenic acid, more preferably oleic acid or linoleic acid.
  • triglyceride X The most typical types of triglyceride X are glycerin monobehenyl dioleate, glycerin monobehenyl dilinoleate, glycerin monobehenyl monooleoyl oil monolinoleate, glycerin dibehenyl monolinoleate, glycerin dibehenyl monooleate, Glycerin monobenyl monolauryl monooleate, glycerin monobenyl monolauryl monolinoleate, and glycerin monobenyl monolauryl monostearate.
  • the unsaturated fatty acid may be bonded at the position of glycerin, or at the position of 3 or may be a mixture.
  • Triglyceride Y is composed of a saturated fatty acid J5 boric acid having 20 or more carbon atoms and a saturated fatty acid having 8 to 12 carbon atoms as constituent fatty acids, and all of the constituent fatty acids are tridali serides of saturated fatty acids.
  • the saturated fatty acid having 20 or more carbon atoms araquinic acid or behenic acid is preferable, and behenic acid is more preferable.
  • chlorophyllic acid and lauric acid are preferable, and lauric acid is more preferable.
  • triglyceride Y The most typical of triglyceride Y are glycerin monobehenyl dilaurate small, glycerin monobehenyl monostearyl monolaurate and glycerin dibehenyl monolaurate. '
  • Triglyceride Z is a triglyceride composed of a saturated fatty acid having 8 to 12 carbon atoms, J3 boric acid and an unsaturated fatty acid having 18 carbon atoms, as fatty acid S-boric acid, and having a total carbon number of fatty acids of less than 50. Lyceride.
  • saturated aliphatic acid having 8 to 12 carbon atoms chlorophyllic acid and lauric acid are preferable, and lauric acid is more preferable.
  • Unsaturated fatty acid having 18 carbon atoms Is preferably oleic acid, linoleic acid or linolenic acid, more preferably oleic acid or linoleic acid.
  • triglycerides Z are glycerin monolauryl monolate, glycerin monolauryl dilinoleate, glycerin mono glycerin dilauryl monooleate and glycerin monolauryl monooleate stearate.
  • the binding position of the unsaturated fatty acid may be either the ⁇ -position or the ⁇ -position of glycerin, or may be a mixture.
  • the triglyceride composition contains glyceride X, ⁇ , ⁇ in a total amount of 30 to 80% by weight (hereinafter simply referred to as%). If the content is less than 30%, an emulsion or shortening having both good texture and stability over time cannot be obtained, and if it exceeds 80%, industrial production is difficult. In terms of foaming properties, this triglyceride X, The total content of Y and Z in the triglyceride composition is preferably 40 to 70%, particularly preferably 40 to 60%.
  • each of triglyceride X, Y and Z is 3% or more in the oil phase, preferably 3 to 25%, and more preferably 4 to 4 in that the shape retention is good and oil-off does not occur.
  • the content is 20%, particularly preferably 5 to 18%.
  • Triglyceride Y is contained in the oil phase in an amount of 0.3% or more, preferably 0.3 to 3.0%, more preferably 0.4 to 2.5%, and particularly preferably 0.6 to 2.0%. Is done.
  • Triglyceride Z is contained in the oil phase in an amount of 1% or more, preferably 1 to 20%, more preferably 1.5 to 15%, particularly preferably 2 to 10%.
  • the triglyceride composition containing these specific triglycerides preferably has a solid fat content (SFC) determined by NMR measurement of 30 or less at 30 ° C, and is further improved in terms of compatibility between mouth solubility and shape retention. It is preferably from 2 to 15, particularly preferably from 3 to 10.
  • the method for producing the triglyceride composition containing the triglyceride X, ⁇ , ⁇ in a specific ratio according to the present invention includes an ester exchange method and an esterification method using an acid, an alkali catalyst or an enzyme.
  • Examples of the method include a transesterification reaction using an oil or fat as a raw material and an esterification reaction using three or more kinds of fatty acids and glycerin as raw materials.
  • a production method based on a transesterification reaction is preferable from the viewpoint of simplicity of production.
  • the transesterification method a method of randomly rearranging fatty acids using an alkali catalyst, and a method of selectively transesterifying cds using an enzyme catalyst such as lipase can be used.
  • alkali catalyst examples include sodium methylate and sodium ethylate. Transesterification can be performed by adding 0.01 to 1.0 part by weight of the alkali catalyst to 100 parts by weight of the raw material fat.
  • the enzyme catalyst examples include lipases derived from filamentous fungi, yeasts, and bacteria.
  • the transesterified oil obtained by the above method is a trisaturated triglyceride with a total of 60 or more carbon atoms in the constituent fatty acids, which is considered to have an adverse effect on the solubility in the mouth (high melting point part) Since the abundance ratio of the high melting point becomes small, it is not necessary to separate and separate these high melting points by, for example, crystallization filtration using a solvent such as hexane.
  • the obtained transesterified oil is preferably deodorized by distillation and then used for the triglyceride composition of the present invention.
  • the triglyceride composition of the present invention containing triglyceride X, ⁇ , ⁇ in a specific ratio includes the following fats and oils (A), ( ⁇ ) and (C):
  • the fat or oil (A) is a fat or oil in which 30% or more of the constituent fatty acids are lauric acid, and examples thereof include coconut oil, palm kernel oil, a mixture thereof, or a hardened oil thereof.
  • Fats and oils (B) are liquid fats and oils in which at least 70% of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms.
  • Fats and oils (C) are fats and oils in which 30% or more of the constituent fatty acids are behenic acid, and include, for example, behenic acid triglyceride, extremely hardened Hyel cinnamon oil or a mixture thereof.
  • triglyceride composition thus obtained as all or a part of the oil phase component
  • shortening, foaming oil-in-water emulsion, foaming water-in-oil emulsion, foaming oil-in-water emulsion Emulsions and whipped creams can be prepared.
  • the whipped cream is obtained by foaming the above shortening, foaming oil-in-water emulsion, foaming water-in-oil emulsion, and foaming oil-in-water-in-oil emulsion.
  • oils and fats include, for example, vegetable oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, palm kernel oil; milk fat, lard, beef tallow, fish oil And the like; animal oils and fats, etc .; hardened oils of these animal and plant fats; transesterified oils; diglycerides; and mixed oils of two or more of these.
  • the diglycerides a transesterification reaction of a mixture of one or more fats and oils selected from the above edible fats and oils and glycerin, or an esterification reaction of the fatty acid composition derived from the edible fats and oils and a dariserin reaction
  • diglyceride obtained by removing excess monodaliseride formed in the obtained glyceride mixture by a molecular distillation method or a mouth mattogram method.
  • the content of the triglyceride composition in the oil phase of the shortening, various emulsions and whipped creams of the present invention is preferably 3 to 80%, and more preferably 3 to 70%, particularly 5 to 80% in terms of foaming property. ⁇ 60% is preferred.
  • the content of the triglyceride composition in the oil phase is determined from the viewpoint of foamability. 3-50%, further 3-40%, especially 5 ⁇ 30% is preferred.
  • the content of the triglyceride composition in the oil phase is 10 to 80%, more preferably 10 to 70%, particularly 10 to 70% from the viewpoint of foamability. 10-60% is preferred.
  • the shortening of the present invention can use a milk whiting agent if necessary, and the shorting is suitable for topping, filling, and sanding of cakes, breads, confectionery and the like.
  • the foamable water-in-oil emulsion and the foamable oil-in-water-in-oil emulsion of the present invention may optionally use an emulsifier, and the emulsion may be used for cakes, breads, confectionery and the like. Suitable for topping, filling and sanding.
  • the emulsifier used here may be any food emulsifier, such as lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, and sucrose fatty acid ester. it can.
  • a lipophilic emulsifier and a hydrophilic emulsifier may be used in combination.
  • lecithin, monoglyceride and sucrose fatty acid ester it is preferable to use lecithin, monoglyceride and sucrose fatty acid ester in combination. It is preferable that the total content of one or more of these emulsifiers is used in the range of 0.1 to 2.5% in shortening or the above-mentioned emulsion.
  • the aqueous phase component of the foamable oil-in-water emulsion generally contains water, milk protein and, if necessary, saccharides.
  • a milk protein for example, milk, concentrated milk, skim milk, skim milk powder, whey powder, etc. are used as a source, and as milk protein solids, 0.5 to 10% in the whole emulsion, particularly 2 to 9 %.
  • saccharides include sucrose, glucose, fructose, liquid sugar, maltose, starch syrup, and the like.
  • the total emulsion preferably contains 5 to 25%, particularly 5 to 20%.
  • an aqueous liquid containing milk protein is used, and the saccharide is added together with other additives when the emulsion is foamed (whibbed).
  • the milk may contain saccharides together with milk protein.
  • the oil phase and the aqueous phase are in a weight ratio of 20:80 to 50: 50, particularly preferably 25:75 to 40:60.
  • the oil phase and the aqueous phase are in a weight ratio of 98: 2 to 60:40, especially 95: 5 to 70: 30 is preferred.
  • the emulsion of the present invention may contain known additives such as a stabilizer and a flavoring agent. When these are added, the lipophilic additive is added to the oily liquid, and the hydrophilic additive is added to the aqueous liquid.
  • the foamable oil-in-water emulsion of the present invention can be produced by a conventionally known method.
  • the following ordinary steps for example, pre-emulsification is performed at about 60 to 70 ° C for about 15 minutes, homogenization using a homogenizer, usually carried out at a pressure of 10 6 ⁇ 10 7 Pa. Homogenization may be performed again after sterilization (rehomogenization).
  • the emulsion After the sterilization treatment, the emulsion is rapidly cooled to 5 to 10 ° C. and aged for 15 hours or more to obtain the emulsion of the present invention.
  • the emulsion of the present invention thus obtained has a relatively low viscosity (10 to 30 OmPa ⁇ s: 10 ° C.), and has high emulsion stability corresponding to a change in the external environment.
  • the shortening of the present invention can be manufactured by a conventionally known method. For example, there is a method in which a glyceride composition, other fats and oils and an emulsifier are added at 40 to 80 ° C., mixed, and then cooled and kneaded using Beaute overnight or a combinator.
  • the water-in-oil emulsion of the present invention can be produced by a conventionally known method.
  • an oil phase and an aqueous phase prepared by adding and mixing a glyceride composition, other fats and oils and an emulsifier at 40 to 80 ° C. are stirred and emulsified with a paddle or a homomixer, and then mixed with a beautifier or a combinator.
  • a method of preparing by cooling and kneading are preparing by cooling and kneading.
  • the oil-in-oil-in-oil emulsion of the present invention can be produced by a conventionally known method.
  • an oil phase prepared by adding and mixing a glyceride composition, other fats and oils and an emulsifier at 40 to 80 ° C and an oil-in-water emulsion prepared by a conventional method are stirred and emulsified with a paddle or the like, and then mixed.
  • the oil-in-water emulsion of the present invention may be a powder (granular substance, powdery substance, or powdered cream) obtained by drying the emulsion.
  • the method of pulverization may be a combination of spray drying, vacuum drying, pulverization, and the like.
  • the whipped cream of the present invention can be prepared by aging the above-mentioned emulsion at a low temperature and then whipping using a mixer or the like.
  • a flavoring agent or the like may be added as required.
  • the powder is added to an aqueous saccharide solution, and the method is performed in the same manner as described above. It is good.
  • the whipped cream of the present invention can be used in the fields of confectionery, baking, and the like as toppings, fillings, sandwiches, and the like.
  • coconut oil (fatty acid composition; 7% strength prillic acid, 6% strength force pric acid, lauric acid
  • Hardened coconut oil (lipoic acid composition: 7.5% strength prillic acid, 6.2% strength strength ptulinic acid, 47.7% strength lauric acid, 17.7% myristic acid, 9.0% palmitic acid, 11 stearic acid 4%) 20% rapeseed oil (same as the preparation of TG1) 45%, extremely hardened Hyersin rapeseed oil (same as the preparation of TG1) 35% mixed oil in 100 parts by weight of the mixed oil The reaction was carried out at 80 ° C for 30 minutes using 0.1 parts by weight of sodium methylate as a catalyst to obtain a transesterified oil. The obtained transesterified oil was deodorized by a conventional method to obtain TG2.
  • Hardened coconut oil (same as the preparation of TG2) 20%, Rapeseed oil (same as the preparation of TG1) 60%, Extremely hardened Hyercinna evening oil (same as the preparation of TG1)
  • a 20% mixed oil was reacted at 80 ° C. for 30 minutes with 0.1 part by weight of sodium methylate as a catalyst based on 100 parts by weight of the mixed oil to obtain a transesterified oil.
  • the obtained transesterified oil was deodorized by a conventional method to obtain TG3.
  • Hardened coconut oil (same as the preparation of TG2) 10%
  • rapeseed oil (same as the preparation of TG1) 55%
  • Extremely hardened Hyercin rapeseed oil (same as the preparation of TG1)
  • a 35% mixed oil was reacted at 80 ° C. for 30 minutes using 0.1 part by weight of sodium methylate as a catalyst with respect to 100 parts by weight of the mixed oil to obtain a transesterified oil.
  • the transesterified oil obtained was deodorized by a conventional method to obtain TG4.
  • Palm kernel oil (fatty acid composition; power prillic acid 4%, power pric acid 4%, lauric acid 47.9%, myristic acid 15.8%, palmitic acid 8.4%, stearic acid 2.3%, oleic acid 14. Linoleic acid 2.5%) 30%, safflower oil
  • Hyercinna oil (the same as the preparation of TG 1) 20% of the mixed oil was used as a catalyst with 0.1 part by weight of sodium methylate as a catalyst with respect to 100 parts by weight of the mixed oil, The reaction was carried out at 80 ° C for 30 minutes to obtain a transesterified oil. The obtained ester exchange oil was deodorized by a conventional method to obtain TG5.
  • Safflower oil (same as the preparation of TG5) 50%, extremely hardened Hyercinna seed oil (same as the preparation of TG1) 50% of the mixed oil is 0.1 part by weight with respect to 100 parts by weight of the mixed oil.
  • sodium methylate as a catalyst, the reaction was carried out at 80 for 30 minutes to obtain a transesterified oil.
  • the obtained transesterified oil was deodorized by a conventional method to obtain TG6.
  • Safflower oil (identical to the preparation of TG5) 50%, Extremely hardened Hyercinna seed oil (identical to the preparation of TG1) 50% of the mixed oil was added to 1 part by weight with respect to 100 parts by weight of the mixed oil.
  • the reaction was carried out at 80 ° C for 30 minutes using sodium methylate as a catalyst to obtain a transesterified oil.
  • This transesterified oil was dissolved in 4 mL / g of n-hexane and cooled from 40 ° C to 251: 1 with slow stirring to obtain a high melting point mainly composed of trisaturated tridaliceride (yield: ester).
  • the exchange oil (21.8%) was filtered off.
  • TG8 (comparative product) Olive oil (fatty acid composition; palmitic acid 10.6%, stearic acid 3.2%, oleic acid 81.2%, linoleic acid 5.4%) 40%, behenic acid (fatty acid composition: stearic acid 2.7 %, Araquinic acid 10.1%, behenic acid 86.1%) 40%, and lauric acid (fatty acid composition; 0.5% acetic acid, 98.3% lauric acid, 0.9% myristic acid 0.9%) 20% Lipase (Tanabe Seiyaku (Tanabe Pharmaceutical Co., Ltd.) which dissolves the mixed oil in hexane 5 times the amount (by weight) of the fatty acid and adsorbs it on 10% celite with respect to the charged oil and fat.
  • Olive oil fatty acid composition; palmitic acid 10.6%, stearic acid 3.2%, oleic acid 81.2%, linoleic acid 5.4%)
  • behenic acid fatty acid composition: stearic
  • the high melting point portion (yield: 6% based on transesterified oil) mainly composed of trisaturated triglyceride, which was precipitated, was separated by filtration. After distilling off the solvent from the obtained filtrate by a conventional method, the remaining part was dissolved in 5 mL of acetone per 1 g, and the mixture was slowly stirred.
  • the target fraction precipitated by cooling from 30 ° C to 6 ° C was collected. After evaporating the solvent, this fraction was deodorized by a conventional method to obtain TG8.
  • Hardened coconut oil (same as the preparation of TG2) 70%, rapeseed oil (same as the preparation of TG1) 10%, and extremely hardened Hyersin rapeseed oil (same as the preparation of TG1) 20%
  • a reaction was carried out at 80 ° C. for 30 minutes to obtain a transesterified oil.
  • the obtained transesterified oil was deodorized by a conventional method to obtain TG9.
  • Table 1 shows the fatty acid composition of the prepared TG1 to TG9 triglyceride compositions
  • Table 2 shows the measured values of triglycerides X, Y, and Z obtained from gas chromatography analysis of the triglyceride composition.
  • Yield indicates the yield based on the ester exchange oil.
  • rapeseed oil and 25% of glycerin were mixed, and transesterification was performed by adding 0.1% of calcium hydroxide. Then, monoglyceride was removed as much as possible by a molecular distillation method to obtain diglyceride. The obtained diglyceride was deodorized by a conventional method to obtain DG.
  • a foamable oil-in-water emulsion having the following composition was prepared. Note that a preliminary mixture of an oil phase and an aqueous phase was prepared in advance.
  • Triglyceride composition (TG1 to TG9) 0
  • This preliminary emulsion was mixed and stirred to obtain an oil-in-water type preliminary emulsion.
  • the pre-emulsified product was homogenized with a homogenizer at a temperature of 65 ° C. and a pressure of 4 ⁇ 10 6 Pa, and then subjected to a UHT sterilization treatment (VTIS sterilizer manufactured by Alfa Laval Co.). Re-homogenization was performed at a pressure of 2.5 ⁇ 10 6 Pa at ° C. After the homogenized emulsion was cooled to 8 ° C, it was aseptically filled to obtain a foamable oil-in-water emulsion.
  • VTIS sterilizer manufactured by Alfa Laval Co.
  • the oil-in-water emulsion was whipped with a vertical mixer to prepare a whipped cream. Then, the whipping characteristics (whip time, overrun) during whipping were examined. After storing the whipped cream at 20 for 24 hours, sensory evaluation was performed on the flower-making property, the shape retention property, the water separation state, the appearance, the flavor and the texture.
  • Triglyceri FX 10.3 10.1 7.6 11,6 6.7 13.9 21.9 22.6 2.8 (%)
  • Triglyceride Y Triglyceride Y
  • Products 1 to 5 of the present invention all had relatively low viscosity, good shape retention of whipped cream, good water separation, etc., and particularly excellent workability such as artificial flowering, and excellent mouth melting and flavor.
  • Table 5 shows the contents of triglycerides X, Y and Z in the oil phase of the prepared foamable oil-in-water emulsion and the evaluation results.
  • the product 6 of the present invention was excellent in shape retention, water separation and appearance, excellent in flower making, excellent in workability, and further excellent in melting in the mouth and flavor.
  • the oil phase having the following composition was mixed, quenched, and kneaded by a conventional method to prepare a foamable shortening.
  • Triglyceride composition (TG1, TG3) 8 DG 6
  • Oil-off rate A cylinder 2 cm in diameter x 2 cm in height filled with butter cream is placed on filter paper, and the amount of soaked filter paper after standing for 24 h at 25 ° C is measured. Value based on the weight of the filled butter cream.
  • Shape retention, melting in the mouth and flavor 10 panelists' sensory evaluations in Table 3 below: No., No. 71, ", ''-Huai--Rekiro!
  • FIG. 7 shows the content of tridaliceride X, ⁇ and ⁇ in the oil phase of the foamable shortening prepared, and the evaluation results.
  • Products 7 and 8 of the present invention each had a low cream specific gravity, a low oil-off rate, and were also excellent in shape retention, dissolution in the mouth and flavor.
  • An oil phase and an aqueous phase having the following compositions were prepared, respectively, mixed at 60 ° C, and then rapidly cooled and emulsified to prepare a foamable water-in-oil emulsion.
  • Triglyceride composition TGI, TG3
  • Hardened palm oil melting point 37 ° C
  • Sucrose fatty acid ester 0.1
  • Triglyceride composition (TG9) 8 DG 16 Palm hardened oil (melting point 37 ° C) 60 8 Sucrose fatty acid ester 0 1
  • Hardened palm oil (melting point 37 ° C) 68. 8
  • Table 8 shows the content of tridaliceride X, Y, and Z in the oil phase of the foamable shortening prepared, and the evaluation results.
  • the tridaliceride composition of the present invention is excellent in physical properties (foaming property, water separation resistance, oil-off resistance, shape retention) required when whipped cream is formed, and basically has a required texture (mouth dissolution). ), The flavor is also excellent. Therefore, it is most suitable for topping of confectionery, cake and bread, filling and sandwich.

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Abstract

L'invention concerne des compositions de triglycérides (TG) qui contiennent, au total, entre 30 et 80 % en poids des éléments TG suivants: X, Y et Z, dans lesquels la teneur en pourcentage en poids de X, Y et Z est comprise dans la plage délimitée par les points a à e, comme l'indique la fig. 1. X est un TG qui comprend, en tant qu'acides gras constituants, un acide gras saturé présentant au moins 20 atomes de carbone et un acide gras insaturé présentant 18 atomes de carbone, la somme des atomes de carbone des acides gras constituants étant d'au moins 50. Y est un TG qui comprend, en tant qu'acides gras constituants, un acide gras saturé présentant au moins 20 atomes de carbone et un acide gras saturé présentant 8 à 12 atomes de carbone, tous les acides gras constituants étant des acides gras saturés. Z est un TG qui comprend, en tant que acides gras constituants, un acide gras saturé présentant 8 à 12 atomes de carbone et un acide gras insaturé présentant 18 atomes de carbone, la somme des atomes de carbone des acides gras constituants étant inférieure à 50. L'invention concerne en outre des produits émulsionnés et des crèmes fouettées utilisant lesdits produits.
PCT/JP2002/011563 2001-11-06 2002-11-06 Compositions de triglycerides WO2003040276A1 (fr)

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WO2022065416A1 (fr) * 2020-09-25 2022-03-31 不二製油グループ本社株式会社 Huile transestérifiée aléatoire

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WO2022065414A1 (fr) * 2020-09-25 2022-03-31 不二製油グループ本社株式会社 Huile transestérifiée aléatoire, et composition de graisse plastique mettant en œuvre celle-ci en tant que partie dure
WO2022065416A1 (fr) * 2020-09-25 2022-03-31 不二製油グループ本社株式会社 Huile transestérifiée aléatoire
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KR20050043769A (ko) 2005-05-11
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CN1325623C (zh) 2007-07-11
TWI333838B (en) 2010-12-01
CN1582322A (zh) 2005-02-16

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