WO2005006870A1

WO2005006870A1 - Hydrous fat composition and process for producing the same

Info

Publication number: WO2005006870A1
Application number: PCT/JP2004/010482
Authority: WO
Inventors: Kaoru Higaki; Tetsuo Koyano
Original assignee: Meiji Seika Kaisha, Ltd.
Priority date: 2003-07-23
Filing date: 2004-07-23
Publication date: 2005-01-27
Also published as: JPWO2005006870A1; JP4637745B2

Abstract

A hydrous fat composition which has satisfactory emulsion stability although it contains substantially no emulsifying agents and which has excellent workability; and a process for producing the composition. The process comprises preparing a fat containing 1.5 to 4.5 wt.% saturated fatty acid triglycerides in which the constituent fatty acids are C18 or higher fatty acids, melting the fat, subsequently rapidly cooling the fat so that the saturated fatty acid triglycerides become crystals in a crystal form which is not a stable form, re-heating the fat so that at least part of the saturated fatty acid triglycerides become crystals in a stable form, and adding an aqueous medium to the fat after the re-heating to emulsify the fat. Thus, a stable hydrous fat composition is obtained which contains substantially no emulsifying agents.

Description

Specification

Hydrous oil / fat composition and method for producing the same

Background of the Invention

[0001] Field of the Invention

The present invention relates to a method for producing a water-containing oil-and-fat composition which is a stable water-in-oil emulsion substantially consisting only of oil, water and gas, and to the water-containing oil-and-fat composition.

[0002] Old scenery

Conventionally, in the production of water-in-oil emulsions such as various types of margarine, butter cream, and dressings, emulsifiers approved as food additives are used alone or in combination. Specific examples thereof include lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and polyglycerin condensed ricinoleate.

[0003] In the case of producing margarine, butter cream, dressing, etc. without adding an emulsifier, water droplets dispersed in an oil phase portion by agitation coalesce with crystallization of fats and oils, and the water phase and the oil phase are separated. Emulsification is not possible due to the inability to form a stable water-in-oil emulsion, or even when solidified once while maintaining the emulsified state, due to coarsening of saturated fatty acid triglyceride crystals during storage. Will be done.

[0004] However, when the above-mentioned emulsifier is used, there is a problem of an unpleasant taste and an odor derived from the emulsifier. In recent years, consumers have become more product-oriented without emulsifiers due to their natural consciousness and health consciousness, and they have been working on food and cosmetics products such as margarine, butter cream, and dressing as stable water-in-oil emulsions without emulsifiers. There is a need for a manufacturing method.

[0005] It has been proposed that a stable water-in-oil emulsion can be formed without using an emulsifier.

For example, JP-A-58-134961 discloses that an oily substance obtained by adding a sucrose fatty acid ester and Z or a high melting point triglyceride to a fat or oil is cooled and crystallized, and further heated and melted to obtain an emulsion. A method is disclosed.

[0007] Also, JP-A-10-295271 discloses a high melting point oil that maintains fine crystals in an oil phase. A method for preparing a stable water-in-oil emulsion containing no emulsifier by containing 5 to 100% by weight of fat is disclosed.

[0008] International Publication WO00 / 57715 discloses an aerated chocolate containing a mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid, and a method for producing the same.

[0009] The required properties of the water-containing oil / fat composition will of course vary depending on the form of the final product, but in general, it has a certain degree of fluidity and the like in order to prevent melting and spreading and to ensure appropriate workability. Desired.

Summary of the Invention

[0010] The present inventors have recently used an oil or fat containing a specific amount of a saturated fatty acid triglyceride without using an emulsifier, and controlling the crystal form of the saturated fatty acid triglyceride to obtain a water-containing solution. By producing an oil / fat composition, the emulsification stability is good despite the fact that no emulsifier is added, and the meltability and elongation are good, the flexibility in product formulation design is large, and the workability is excellent. That a water-containing oil-and-fat composition was obtained.

[0011] Therefore, the present invention has good emulsification stability without substantially adding an emulsifier.

It is another object of the present invention to provide a water-containing oil-and-fat composition having good meltability and elongation, a large degree of freedom in product formulation design, and excellent workability, and a method for producing the same.

[0012] According to a first aspect of the present invention, there is provided a method for producing a hydrous oil / fat composition substantially free of an emulsifier. A method for producing a product, comprising preparing a fat or oil containing 1.5-4.5% by weight of saturated fatty acid triglycerides containing fatty acids having 18 or more carbon atoms as constituent fatty acids, and melting the fat or oil. A melting step, a cooling step of rapidly cooling the fat or oil so that the saturated fatty acid triglycerides become crystals of a crystal type other than a stable type, and a cooling step of cooling the fat or oil by at least a part of the saturated fatty acid triglyceride. It comprises at least a reheating step of reheating so as to form a stable crystal, and an emulsification step of adding an aqueous medium to the reheated fat or oil to emulsify.

[0013] According to a second aspect of the present invention, there is provided a hydrous fat / oil composition obtained by the production method according to the first aspect. According to the present invention, the specific properties of the water-containing oil-and-fat composition according to the present invention, that is, emulsification stability, high water holding property (the property of taking in a large amount of water), and high air holding property (the property of taking a lot of gas) are obtained. By using it, it is possible to obtain bakery, biscuits, and cookies with a light texture and good swelling, and high emulsification stability can be obtained even in water-containing chocolate in which the water phase and the oil phase are easily separated. By using the water-containing oil-and-fat composition also in an emulsified liquid type dressing, it can be prepared without adding an emulsifier. Furthermore, the water-containing oil / fat composition according to the present inventors has high fluidity and excellent workability, and can be applied to cosmetics and the like.

Detailed description of the invention

[0015]

According to the present invention, there is provided a water-containing oil-and-fat composition substantially free of an emulsifier and a method for producing the same. Here, the emulsifier means an emulsifier which is recognized as a food additive by the Food Sanitation Law or a cosmetic additive by the Pharmaceutical Affairs Law. Further, substantially not containing an emulsifier means that the emulsifier is not contained to such an extent that an emulsifying effect is exhibited, for example, it is not contained at a concentration higher than the critical micelle concentration.

[0016] Saturation Π Fatty acid triglyceride amount

The saturated fatty acid triglyceride in the present invention is a long-chain saturated fatty acid having 18 or more carbon atoms as a constituent fatty acid. According to a preferred embodiment of the present invention, it is preferable to use, as the saturated fatty acid tridali cerides, those having a long-chain saturated fatty acid having 1822 carbon atoms as a constituent fatty acid. Specific examples of the constituent fatty acids of the saturated fatty acid triglycerides include stearic acid having 18 carbon atoms, araquinic acid having 20 carbon atoms, and behenic acid having 22 carbon atoms. According to a preferred embodiment of the present invention, it is preferable to use a mixed acid type saturated fatty acid triglyceride in which three constituent fatty acids are different. The reason that the three constituent fatty acids form various fatty acid compositions is advantageous in that the crystals of the saturated fatty acid triglycerides are less likely to become coarse. Examples of preferred saturated fatty acid triglycerides include 1,2-arachidonyl_3-stearoyl glycerol, 1,3_arachidoyl_2-stearoyl glycerol, 1,2-behenoyl 3-stearoyl glycerol, 1,3_behnoyl 2 — Stearoyl glycerol and the like. [0017] The saturated fatty acid triglyceride used in the present invention can take a stable crystal or a crystal other than the stable crystal by controlling the temperature. Here, the stable crystal in the present invention means a β-type crystal, and the non-stable crystal means a crystal other than β-type, that is, an unstable stable crystal, a metastable '-type crystal, etc. Means

[0018] The content of the saturated fatty acid triglycerides in the present invention in fats and oils is 1.5-4.5% by weight. According to a preferred embodiment of the present invention, the preferred lower limit of the content of saturated fatty acid triglycerides in fats and oils is 2.0% by weight, and the preferred upper limit is 3.0% by weight. Such a saturated fatty acid triglyceride concentration may be achieved by post-adding a saturated fatty acid triglyceride to an oil or fat, or a natural fat or oil containing such a saturated fatty acid triglyceride may be used as it is. When the amount of the saturated fatty acid triglycerides with respect to the fats and oils is within the above range, a hydrous fat and oil composition having excellent stability and good meltability and elongation in the mouth can be obtained.

[0019] l

In addition, the fat and oil component in the fat and oil other than the saturated fatty acid triglycerides is not particularly limited as long as the fat and oil have a lower melting point than the saturated fatty acid triglycerides. Perfume and cosmetic ingredients. Non-tempered fats and oils are metastable (i3'-type) crystalline fats that are not tempered, but simply cooled, such as coconut oil, soft fat oil (the melting point of Non-tempered fats and oils, palm kernel oil and hydrogenated hydrogenated oil. In addition, tempered fats and oils are fats and oils in which most of the crystal forms do not become stable (i3 type) unless the temperature is adjusted. For example, cocoa butter, palm oil fractionated refined fat (palm oil is fractionated by melting point) Unlike palm kernel oil, it is a temper type fat mainly composed of glycerol ester of normitic acid and oleic acid, and is also referred to as palm medium melting point fractionated fat.), Vegetable fats such as monkey fat and sallow fat. Is mentioned.

[0020] Aqueous medium

In the present invention, the aqueous medium used in the water-containing oil / fat composition is not particularly limited as long as an emulsion can be obtained, and may be appropriately determined according to the use described below. Specific examples include water, dairy products, fruit juice, vinegar, liqueurs, fragrances, and other food ingredients and cosmetic ingredients. Fees.

[0021] Business

ADVANTAGE OF THE INVENTION According to this invention, a saturated fatty acid triglyceride can provide the hydrous fat-and-oils composition which is good in mouth melting and elongation as compared with the conventional one by adding a small amount to an oil phase part. In addition, since the amount of the saturated fatty acid triglycerides added to the water-containing oil composition is smaller than in the past, there is an advantage that the degree of freedom in product formulation design is wide, the application range is wide, and the workability is high. In addition, since various liquids can be used for oils and fats and aqueous media other than saturated fatty acid triglycerides, the present technology is extremely useful for manufacturing emulsified products in general. In addition, by using this water-containing oil / fat composition as a raw material, it becomes possible to obtain an edible food having favorable texture and physical properties. Furthermore, the water-containing oil / fat composition obtained here has a high water-holding property, so that the oil content can be relatively reduced.In the case of the edible food using the water-containing oil / fat composition, the calorie intake is low, and In addition to these, there are advantages such as reduction of oil content leading to cost reduction of products, and it can expand the industrial application range of products where it is desirable to add no emulsifier.

According to the present invention, there is provided an edible food comprising the above-mentioned hydrated oil / fat composition or using the same as a raw material. Specific examples include breads, cakes, donuts, cream puffs, bakery products such as puff pastries, castellas, biscuits, cookies, crackers, pretzels, flakes, wafers, snacks, chocolates, marshmallows. Kind

Dairy products such as rice confectionery, Japanese confectionery, Japanese confectionery, candy, butter, margarine, and dressings. The above names are not limited by laws and regulations. According to another aspect of the present invention there is therefore provided the use of a hydrous fat composition as described above for the production of an edible food.

[0023] Further, according to the present invention, there is provided a cosmetic product comprising or using the above-mentioned hydrated oil / fat composition as a raw material. Specific forms include skin creams such as cold creams, milky lotions, foundations, cosmetic soaps, lipsticks, lipsticks, hair cosmetics, and hair washing agents. . The above names are not limited by laws and regulations. According to another aspect of the present invention there is therefore provided the use of a hydrous fat composition for the manufacture of a cosmetic product. [0024] Manufacturing method

In the method according to the present invention, an oil or fat containing 1.5-4.5% by weight, more preferably 2.0-3.0% by weight of saturated fatty acid triglycerides is prepared. Then, the fat is melted. According to a preferred embodiment of the present invention, the melting step comprises heating the fat or oil to 60 75 ° C. and preferably completely melting.

[0025] In the method according to the present invention, the molten fat or oil is then rapidly cooled so that the saturated fatty acid triglycerides become crystals of a crystal type other than the stable type. According to a preferred embodiment of the present invention, the cooling step comprises cooling the fat or oil at a cooling rate of not more than 25 ° C, preferably up to 120 ° C, not less than 5 ° C / min, preferably not less than 10 ° C / min. And quench. Thereby, all the saturated fatty acid triglycerides are preferably crystallized as unstable crystals (forms). There are many fine crystals in the unstable crystal (form) obtained by quenching, and these can be stable nucleation sites for β-type crystals. This is advantageous for obtaining crystals.

[0026] In the method according to the present invention, the fat or oil is then reheated to convert at least a part of the saturated fatty acid triglycerides into stable crystals. According to a preferred embodiment of the present invention, the reheating step is performed by keeping the fat or oil at a predetermined temperature of 30 to 45 ° C, preferably 35 to 40 ° C for 40 minutes or more, preferably 60 minutes or more. Part of the saturated fatty acid triglycerides, preferably 40 to 100% by weight, is made into a fine stable crystal form). In this way, by efficiently aligning the crystal form with the stable form (i3 form), stable emulsification can be achieved even if the amount of the saturated fatty acid triglyceride added is kept smaller than before.

Next, in the method according to the present invention, an aqueous medium is added to the fat and oil, and an emulsification step is performed. Emulsification is carried out by stirring the oil and fat with the aqueous medium. And, according to the present invention, as a result of containing a large amount of fine stable type crystals (β-type), emulsification in which a large amount of an aqueous medium is taken in becomes possible. According to a preferred embodiment of the present invention, the emulsification step comprises adding 50 to 240% by weight, preferably 100 to 233% by weight of an aqueous medium to the fat or oil. Here, the aqueous medium may be added to the fat or oil gradually or all at once.

[0028] The temperature condition of the stirring treatment in this emulsification step may be determined as appropriate, but after the reheating step. The oils and fats and the aqueous medium are preferably stirred at 30 to 38 ° C. This stirring speed may be appropriately determined. Here, the temperature may drop during the stirring. As the temperature decreases during stirring, the amount of solid fat in the mixture increases, so that the mixture thickens and a more stable emulsified state is formed. Furthermore, at this time, stable stable emulsification is realized by the fact that fine stable crystals of the saturated fatty acid triglycerides are uniformly dispersed at the interface between the aqueous phase as a dispersoid and the gas phase and the oil phase as a dispersion medium. Les, preferred to.

According to the present invention, it is preferable that the water-containing oil / fat composition contains 1265% by volume of bubbles at 1 atm. When the bubbles contained in the water-containing oil / fat composition are within the above range, stable emulsification can be realized. Note that specific components of the gas or bubble include nitrogen, oxygen, carbon dioxide, argon and the like in addition to air.

Example

Next, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

An X-ray diffractometer (XRD: RAD-2C; Cu- {α; λ = 1.54} manufactured by Rigaku Corporation) was used to identify the following crystal forms of the saturated fatty acid triglycerides. In the following, the aeration rate is a percentage of the volume of bubbles in the total volume of the oil-and-fat composition under one atmosphere. Table 1 shows the fatty acid composition of the extremely hardened rapeseed oil containing a high content of behenic acid (trade name: rapeseed extremely hardened oil, manufactured by Asahi Denka Kogyo Co., Ltd.) used below.

[0031] [Table 1]

Fatty acid composition (%)

Myristic acid (C140) 0.1

Palmitic acid (C160) 3.2

Stearic acid (C180) 37.3

Oleic acid (C 18 1) 0.2

Araquinic acid (C200) 9.8

Behenic acid (C22 0) 47.8

Lignoceric acid (C 240) 1.6

Total 100 Example 1

Preparation of oil phase

Extremely hardened rapeseed oil with high behenic acid content (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: extremely hardened rapeseed oil) A mixture of 2.0 parts by weight and 98.0 parts by weight of olive oil is heated to 70 ° C. After complete melting, the mixture was quenched once to 20 ° C at a cooling rate of 10 ° CZ or more, and the saturated fatty acid triglycerides were completely crystallized in olive oil as unstable crystals (type a). Then, it was reheated to 38 ° C and kept isothermally at this temperature for 60 minutes to convert the saturated fatty acid triglycerides into fine stable crystals (β type).

7k summary,)

150% by weight of water was gradually added to the above oil phase, and the entire amount was added. After cooling, use a Kenmix Eye Corp. mouth KM-600 (manufactured by Aisha Seisakusho Co., Ltd.) while cooling to 489r. By stirring at a speed of pm for 10 minutes, a hydrous oil / fat composition having a specific gravity of 0.66 and an aeration rate of 26% was prepared. The emulsified state of the hydrated oil / fat composition was not broken at all during the production process and after storage at 20 ° C for 7 days. In addition, the mouth was melted smoothly and there was no feeling of pixy.

Example 2

Preparation of oil phase

Extremely hardened rapeseed oil with high behenic acid content (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: extremely hardened rapeseed oil) A mixture of 3.0 parts by weight and 97.0 parts by weight of olive oil is heated to 70 ° C. After complete melting, the mixture was quenched once to 20 ° C at a cooling rate of 10 ° C / min or more, and the saturated fatty acid triglycerides were completely crystallized in olive oil as unstable crystals (type a). After that, it was reheated to 38 ° C and kept isothermally at this temperature for 60 minutes to make saturated fatty acid tridalicerides into fine stable crystals (β type).

7k summary,)

100% by weight of water was gradually added to the above oil phase, and after adding the entire amount, 489r. Was added using a Kenmix Eye Corp. mouth KM-600 (manufactured by Aiesha Seisakusho) while cooling. By stirring at a speed of pm for 10 minutes, a hydrous oil / fat composition having a specific gravity of 0.51 and an aeration rate of 41% was prepared. The emulsified state of the hydrated oil / fat composition was not broken at all during the production process and after storage at 20 ° C for 7 days. In addition, the mouth was melted smoothly and there was no feeling of pixy. [0034] Comparative Example 1

Extremely hardened rapeseed oil with high content of behenic acid (Asahi Denka Kogyo Co., Ltd., trade name: extremely hardened rapeseed oil) A mixture of 5.5 parts by weight and 94.5 parts by weight of olive oil was mixed with the oil phase of Example 2. The same treatment was performed as for the preparation of the part. Thereafter, 100% by weight of water was gradually added to the oil phase, and the whole amount was added. After cooling, use a Kenmix Eye Corp. mouth KM_600 (manufactured by Ayesha Seisakusho Co., Ltd.) to cool down to 489r. By stirring at a speed of .pm for 10 minutes, a hydrous oil / fat composition having a specific gravity of 0.47 and an aeration rate of 45% was prepared. The emulsified state of the water-containing oil / fat composition was not broken at all during the production process and after storage at 20 ° C. for 7 days, but the mouth melted poorly.

Test Example 1

A sensory evaluation was performed on the mouth-containing oil-and-fat compositions obtained in Example 2 and Comparative Example 1 with regard to mouth melting. A comparison was made. The sensory evaluator had 17 human powers out of 20. However, it was determined that there was a significant difference in the chi-square test (significant difference 1%).

Comparative Example 2

Extremely hardened rapeseed oil with high behenic acid content (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: extremely hardened rapeseed oil) A mixture of 1.0 part by weight and 99.0 parts by weight of olive oil was mixed with the oil phase of Example 2. The same treatment was performed as for the preparation of the part. Then, 100% by weight of water was gradually added to the oil phase, and the whole amount was added. After cooling, use a Kenmix Eye Corp. mouth KM-600 (manufactured by Ayesha Seisakusho Co., Ltd.) while cooling. The mixture was stirred at a speed of 489 rpm for 10 minutes to prepare a water-containing oil-and-fat composition having a specific gravity of 0.76 and an aeration rate of 16%. During the storage period of one day at 20 ° C., the water-containing oil / fat composition began to separate the water phase and the oil phase, and the emulsion stability was not high.

Example 3

Wood grain β

Extremely hardened rapeseed oil with high content of behenic acid (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) 2.0 parts by weight and salad oil (manufactured by Linol Fats, Inc., trade name: linol salad oil) 98.0 weight After heating the mixture to 70 ° C to completely melt, the mixture is rapidly cooled to 20 ° C at a cooling rate of 10 ° C / min or more, and the saturated fatty acid triglycerides are completely unstable in salad oil. It was crystallized as a type crystal (form). Then reheat to 38 ° C and at this temperature for 60 minutes By maintaining the temperature isothermally, the saturated fatty acid triglycerides were converted into fine stable crystals (β type).

Preparation of emulsified liquid dressing

100% by weight of vinegar (including a small amount of salt and pepper) is gradually added to the above oil phase, and the whole amount is added. Then, while cooling, Kenmix Eye Corp. KM-600 (Co., Ltd.) An emulsion liquid dressing having a specific gravity of 0.77 and an aeration rate of 18% was prepared by stirring for 10 minutes at a speed of 489 rpm using Ayesha Seisakusho. This emulsified liquid dressing did not break at all during the manufacturing process and after storage at 20 ° C for 7 days. In addition, the mouth melted smoothly and there was no tingling sensation.

Example 4

150% by weight of vinegar (including a small amount of salt and pepper) was gradually added to the oil phase prepared in the same manner as in Example 3, and the whole amount was added. An emulsified liquid dressing having a specific gravity of 0.74 and an aeration rate of 22% was prepared by stirring using KM-600 (manufactured by Ayesha Seisakusho Co., Ltd.) at a speed of 489 rpm for 10 minutes. This emulsified liquid dressing did not break at all during the manufacturing process and after storage at 20 ° C for 7 days. In addition, the mouth was melted smoothly and there was no feeling of pixy.

[0039] Comparative Example 3

100 parts by weight of salad oil was heated to 70 ° C and quenched once to 20 ° C at a cooling rate of 10 ° C / min. Thereafter, it was reheated to 38 ° C and kept isothermally at this temperature for 60 minutes. 100% by weight of vinegar (including a small amount of salt and pepper) is gradually added to the oil phase obtained in this way, and then the whole amount is added. The mixture was stirred for 10 minutes at 489 rpm using a 600 (manufactured by Ayesha Seisakusho). Immediately after the stirring, vinegar (water phase) and salad oil (oil phase) separated, resulting in emulsified liquid dressing. Was not obtained.

[0040] Comparative Example 4

Extremely hardened rapeseed oil with high content of behenic acid (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) 2.0 parts by weight and salad oil (manufactured by Linol Fats, Inc., trade name: linol salad oil) 98.0 weight After heating the mixture to 70 ° C to completely melt it, the mixture was gradually cooled to 20 ° C at a cooling rate of 1 ° C / min, and the saturated fatty acid triglycerides were converted into metastable crystals (salad oil). (β 'type) and stable type crystals (i3 type). Thereafter, the mixture was reheated to 38 ° C. and kept at this temperature for 60 minutes to obtain saturated fatty acid triglycerides as coarse stable crystals (i3 type). 100% by weight of vinegar (containing a small amount of salt and pepper) is gradually added to the oil phase thus obtained, and the whole amount is added. Then, while cooling, Kenmix Eye Corp. mouth KM_600 ( The mixture was stirred at a speed of 489 rpm for 10 minutes using an Ayesha Seisakusho Co., Ltd. to prepare an emulsified liquid dressing having a specific gravity of 0.88 and an aeration rate of 7%. This emulsified liquid dressing began to separate vinegar (aqueous phase) and salad oil (oil phase) during storage at 20 ° C for one day, and its emulsification stability was not high.

Example 5

Wood grain β

Extremely hardened rapeseed oil with high content of behenic acid (made by Asahi Denka Kogyo Co., Ltd., trade name: extremely hardened rapeseed oil) A mixture of 3.0 parts by weight and 97.0 parts by weight of cocoa butter is heated to 70 ° C. After complete melting, the mixture was rapidly cooled to 20 ° C at a cooling rate of 10 ° C / min or more, and the saturated fatty acid triglycerides were completely crystallized in cocoa butter as unstable crystals (type a). Then, it was reheated to 38 ° C and kept at this temperature for 60 minutes to make saturated fatty acid triglycerides into fine stable crystals (β-type).

One preparation

150% by weight of water was gradually added to the above oil phase, and the whole amount was added. Then, using Kenmix Eye Corp. KM-600 (manufactured by Aisha Seisakusho) at a speed of 489 rpm. By stirring for 10 minutes, a hydrated cocoa butter having a specific gravity of 0.63 and an aeration rate of 27% was prepared.

Preparation of hydrated chocolate

The above hydrated cocoa butter kept at 30 ° C is added to 100g of tempered 30 ° C milk chocolate (40% by weight of sugar, 24% by weight of cacao ヽ 17% by weight of whole milk powder, 19% by weight of cocoa butter) 9. lg was added and mixed. The water-containing chocolate thus obtained had a smooth and light texture with a smooth separation of the water phase and the oil phase.

Comparative Example 5

_{100 g} of milk chocolate (40% by weight of sugar, 24% by weight of cacao mass, 17% by weight of whole milk powder, ₁₉ % by weight of coco avatar ₎ previously corresponds to the oil phase of 9.lg of the above hydrated cocoa butter 3.6 g of cocoa butter was treated in the same manner as in the preparation of the oil phase part of Example 5, and then added. Tempering was performed in the same manner as in the preparation of the hydrated chocolate of Example 5. 5.5 g (30 ° C) of water equivalent to the water in 9 lg of the above hydrated cocoa butter was added to the thiocholate (30 ° C) thus obtained, and mixed. Separation occurred, and it could not be prepared as hydrated chocolate.

Example 6

Wood grain β

Extremely hardened rapeseed oil with high content of behenic acid (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) 2.0 parts by weight and shortening (manufactured by Miyoshi Oil & Fat Co., trade name: shortening U 98) 98.0 Heat the mixture with 70 parts by weight to complete melting at 70 ° C, then quench at a cooling rate of 10 ° C / min or more to 20 ° C, and completely anxiety of saturated fatty acid triglycerides during shortening. It was crystallized as a standard crystal (form). Then, it was reheated to 38 ° C and kept isothermally at this temperature for 60 minutes to make the saturated fatty acid triglycerides into fine stable crystals (β type).

Preparation of hydrated shortening

100% by weight of water was gradually added to the oil phase obtained as described above, and after the entire amount was added, Kenmix Eye Corp. mouth ΚΜ-600 (manufactured by Aiesha Seisakusho Co., Ltd.) With 4

By stirring at a speed of 89 rpm for 10 minutes, a water-containing short ring having a specific gravity of 0.53 and an aeration rate of 37% was prepared.

Preparation of cocoa nonone

9.0 parts by weight of the water-containing shortening obtained as described above, 49.5 parts by weight of flour, 25.2 parts by weight of water, 7.4 parts by weight of sugar, 1.5 parts by weight of whole egg, 2.9 parts by weight of cocoa powder Parts, raw yeast 1.5 parts by weight, skim milk powder 1.5 parts by weight, baking powder:! 0 parts by weight, and salt 0.5 parts by weight at 28 ° C or less for 10 minutes, then 30 ° C For 1 hour. The dough was divided into 100 g portions, kept at 30 ° C. for 30 minutes, degassed, and kept in a high humidity incubator (37 ° C., 80% humidity) for 40 minutes. Then, it was baked at 200 ° C for 15 minutes to obtain cocoa bread. The cocoa bread baked using the water-containing shortening had a large volume expansion coefficient of 240% after baking before and after baking, and had a soft and fluffy texture. Comparative Example 6

The oil phase part and the water phase part of the water-containing shortening of Example 6 were separately added, and cocoa bread was prepared with the following composition. That is, 4.5 parts by weight of the above oil phase, 49.5 parts by weight of flour, 29.7 parts by weight of water, 7.4 parts by weight of sugar, 1.5 parts by weight of whole egg, 2.9 parts by weight of cocoa powder, raw Yeast 1.5 parts by weight, skim milk powder 1.5 parts by weight, baking powder:! 0 parts by weight, and salt 0.5 parts by weight at 28 ° C or less for 10 minutes, and then at 30 ° C for 1 hour Fermented. The dough was divided into 100 g portions, kept at 30 ° C for 30 minutes, degassed, and kept in a high humidity incubator (37 ° C, 80% humidity) for 40 minutes. After baking at 200 ° C for 15 minutes, cocoa bread was obtained. The cocoa bread baked without preparing a water-containing shortening beforehand had a volume expansion coefficient of 210% after baking before baking, and the texture was significantly inferior to that when using a water-containing shortening.

Example 7

Preparation of oil phase

Extremely hardened rapeseed oil with high content of behenic acid (made by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) A mixture of 2.0 parts by weight and 98.0 parts by weight of unsalted butter (made by Yotsuba Dairy Co., Ltd.) Is heated to 70 ° C to completely melt, and then rapidly cooled to 20 ° C at a cooling rate of 10 ° C / min or more, and the saturated fatty acid triglycerides are completely unstable in salt-free butter. ). Thereafter, the mixture was reheated to 38 ° C., and kept at this temperature for 60 minutes to make the saturated fatty acid triglycerides into fine stable crystals (β type).

Preparation of wet butter

77.5% by weight of milk was gradually added to the butter dough obtained as described above, and after the whole amount was added, Kenmix Eye Corp. mouth ΚΜ-600 (manufactured by Aiesha Seisakusho Co., Ltd.) was added. The mixture was stirred at a speed of 489 rpm for 10 minutes to prepare a hydrous batch having a specific gravity of 0.57 and an aeration rate of 48%. The term “butter” used here is not limited by laws and regulations.

Preparation of butter cookies Use 58 After stirring at a speed of rpm for 5 minutes, 40.0 parts by weight of flour and 0.1 part by weight of baking powder were added and mixed for 3 minutes. The obtained dough was molded into a sheet having a thickness of 12 mm and solidified at _20 ° C for 1 hour. Thereafter, the dough was punched out into a disk shape using a cylindrical die of φ = 28πιπι, and baked at 140 ° C. for 30 minutes to obtain a butter cookie. This butter cookie hardly distorts the dough due to the heat of baking (baked sagging) .After baking, it weighs 82% per gram compared to the butter cookie of Comparative Example 7 described later, and has a very crispy light texture. Melting was also smooth.

Comparative Example 7

The oil phase of the water-containing butter of Example 7 and milk were separately added, and a butterpecker was prepared with the following composition. That is, 20.1 parts by weight of the above oil phase, which was softened at room temperature after solidification by refrigeration, 19.9 parts by weight of sugar, 15.5 parts by weight of milk, and 4.4 parts by weight of egg yolk were added to Kenmix Co-Pro KM- The mixture was stirred at a speed of 58 rpm for 5 minutes using 600 (manufactured by Ayesha Seisakusho Co., Ltd.), but at this time, the milk had already separated and was separated from the water and did not emulsify. In this state, 40.0 parts by weight of soft powder and 0.1 part by weight of baking powder were added, mixed for 3 minutes, molded into a sheet having a thickness of 12 mm, and solidified at -20 ° C for 1 hour. Thereafter, the dough was punched out into a disk shape using a cylindrical die of φ = 28 mm, and baked at 140 ° C. for 30 minutes to prepare a butter cookies. This butter cookie had a severely deformed dough due to the heat of baking (baked sagging).

Claims

The scope of the claims

[I] A method for producing a water-containing oil-and-fat composition substantially free of an emulsifier,

A step of preparing an oil or fat containing 1.5-4.5% by weight of saturated fatty acid triglycerides containing fatty acids having 18 or more carbon atoms as constituent fatty acids;

A melting step of melting the fats and oils,

A cooling step of rapidly cooling the fats and oils that have passed through the melting step so that the saturated fatty acid triglycerides become crystals of a crystal type other than the stable type.

A reheating step of reheating the fats and oils that have passed through the cooling step so that at least a part of the saturated fatty acid triglycerides becomes stable crystals.

An emulsifying step of adding an aqueous medium to the fat or oil that has passed through the reheating step and emulsifying the same.

At least comprising:

[2] The production method according to claim 1, wherein the constituent fatty acid is at least one selected from the group consisting of stearic acid, arachinic acid, and behenic acid.

[3] The water-containing oil-and-fat composition contains air bubbles, and the air bubbles contain 12-

3. The production method according to claim 1, which is dispersed at a volume ratio of 65%.

4. The production method according to claim 13, wherein the aqueous medium is added at a ratio of 50 to 240% by weight based on the total amount of the fat component.

[5] The production method according to any one of claims 14 to 14, wherein the melting step is performed at 60 to 75 ° C.

[6] The cooling step is performed at a rate of 5 ° C / min or more until the temperature reaches 25 ° C or less.

The production method according to any one of items 1 to 5, above.

7. The production method according to claim 16, wherein the reheating step is performed at 30 to 45 ° C. for 40 minutes or more.

[8] A hydrous fat / oil composition which can be produced by the production method according to any one of claims 17 to 17.

[9] An edible food comprising or as a raw material, the hydrated oil / fat composition according to claim 8.

[10] A cosmetic comprising or using the water-containing oil-and-fat composition according to claim 8 as a raw material.

[II] Use of the water-containing oil-and-fat composition according to claim 8, for the production of edible food. [12] Use of the water-containing oil-and-fat composition according to claim 8, for the manufacture of cosmetics _c