WO2012121010A1 - Oil or fat composition and butter cream using oil or fat composition - Google Patents
Oil or fat composition and butter cream using oil or fat composition Download PDFInfo
- Publication number
- WO2012121010A1 WO2012121010A1 PCT/JP2012/054200 JP2012054200W WO2012121010A1 WO 2012121010 A1 WO2012121010 A1 WO 2012121010A1 JP 2012054200 W JP2012054200 W JP 2012054200W WO 2012121010 A1 WO2012121010 A1 WO 2012121010A1
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- Prior art keywords
- oil
- triacylglycerol
- mass
- fatty acid
- fat
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
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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
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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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- 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
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- 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 butter cream excellent in foaming properties and melt in the mouth and an oil and fat composition used for the butter cream.
- Butter cream is usually produced by adding a flavoring ingredient such as sugar to margarine shortening and foaming.
- a flavoring ingredient such as sugar to margarine shortening and foaming.
- a shortening consisting of a water-in-oil emulsion or an oil phase
- melt in the mouth tends to become oily. Therefore, in order to improve the melting of butter cream, liquid sugar, which is an aqueous component, is often used as a taste component in butter cream.
- Butter creams are widely used as filling creams, topping creams, sand creams and the like in the confectionery / breadmaking field because they have a long shelf life and excellent shape retention.
- a hardened oil of fish oil As a raw oil and fat for margarine shortening used in butter cream, a hardened oil of fish oil has been used because it has physical properties and functions suitable for butter cream.
- the hardened oil of fish oil is excellent as a raw material fat for butter cream, there is a problem in terms of supply because the production amount is reduced.
- a butter cream using palm oil or palm fractionation oil has been proposed as a butter cream using a vegetable oil that has no problem in supply (Patent Document 1).
- Patent Document 1 a butter cream using palm oil or palm fractionation oil
- Patent Document 2 As a butter cream that does not use a partially hydrogenated oil, for example, a butter cream using 50 to 80% by mass of a transesterified oil of palm fractionated soft oil in the oil phase has been proposed (Patent Document 2).
- Patent Document 2 the butter cream of Patent Document 2 has a problem that foaming properties are reduced when an aqueous component such as liquid sugar is used.
- An object of the present invention is to provide a butter cream excellent in foaming property and melt in the mouth and an oil and fat composition suitable for producing the butter cream.
- one aspect of the present invention is an oil and fat composition that satisfies the following conditions (a) to (d).
- Fat and oil A The total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 45% by mass or more, and the content of saturated fatty acids having 14 or less carbon atoms in the total constituent fatty acids is 20 to 60% by mass. Fats and oils obtained by transesterification in which the content of saturated fatty acids having 16 to 18 carbon atoms is 40 to 80% by mass, and another aspect of the present invention is that 35% by mass or less of liquid oil is blended in the oil phase It is an oil and fat composition. Another aspect of the present invention is an oil and fat composition containing an emulsifier.
- Another aspect of the present invention is an oil and fat composition in which the emulsifier includes sorbitan oleate.
- Another aspect of the present invention is an oil / fat composition in which the oil / fat composition is used in butter cream.
- Another aspect of the present invention is a butter cream produced using the oil composition.
- Another aspect of the present invention is a butter cream wherein the butter cream is a sand cream, a filling cream or a topping cream.
- Another aspect of the present invention is a food produced using the butter cream.
- the oil-fat composition suitable for manufacture of the butter cream excellent in foamability and a mouth melt can be provided.
- the butter cream excellent in foaming property and mouth melting can be provided.
- the oil and fat composition of the present invention is characterized by satisfying the following conditions (a) to (d).
- (D) The PPO triacylglycerol content in the total triacylglycerol is 8.5% by mass or less.
- the C44-C48 triacylglycerol content in the total triacylglycerol is 14% by mass or more, preferably 14-60% by mass, more preferably 15-55% by mass. More preferably, it is 15 to 50% by mass, and most preferably 30 to 50% by mass.
- C44-C48 triacylglycerol content in the total triacylglycerol is within the above range, the foamability and mouth meltability of the butter cream are improved.
- C44-C48 triacylglycerol means triacylglycerol in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 44-48.
- Examples of the triacylglycerol having a fatty acid residue having a total carbon number of 44 include, for example, a fatty acid residue composed of lauric acid (carbon number 12), palmitic acid (carbon number 16), and palmitic acid (carbon number 16). Examples include triacylglycerol. Examples of the triacylglycerol having a fatty acid residue having 46 total carbon atoms include, for example, a fatty acid residue composed of lauric acid (carbon number 12), palmitic acid (carbon number 16), and oleic acid (carbon number 18). And triacylglycerol.
- Examples of the triacylglycerol having a total fatty acid residue of 48 include, for example, a fatty acid residue composed of lauric acid (carbon number 12), oleic acid (carbon number 18), and oleic acid (carbon number 18). And triacylglycerol.
- C44-C48 triacylglycerol may be referred to as C44-C48TAG.
- triacylglycerol may be referred to as TAG.
- the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5 to 40% by mass, more preferably 5 to It is 38% by mass, more preferably 7 to 38% by mass, and most preferably 10 to 32% by mass.
- the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is within the above range, the foamability and mouth melting of the butter cream are improved.
- S means a saturated fatty acid residue having 16 to 18 carbon atoms
- U means an unsaturated fatty acid residue having 18 carbon atoms. Therefore, in the present invention, SU2 triacylglycerol is one of fatty acid residues constituting triacylglycerol, a saturated fatty acid residue having 16 to 18 carbon atoms, and two of the constituting fatty acid residues are unsaturated having 18 carbon atoms. It means triacylglycerol which is a fatty acid residue.
- SU2 triacylglycerol may be referred to as SU2.
- U3 triacylglycerol means triacylglycerol in which all three fatty acid residues constituting triacylglycerol are unsaturated fatty acid residues having 18 carbon atoms.
- U3 triacylglycerol may be referred to as U3.
- the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5 to 40% by mass, more preferably 5 to It is 35% by mass, more preferably 10-30% by mass, and most preferably 12-30% by mass.
- the foamability and mouth melting of the butter cream are improved.
- M means a saturated fatty acid residue having 14 or less carbon atoms (M is preferably a saturated fatty acid residue having 8 to 14 carbon atoms), and L is a saturated fatty acid residue having 16 or more carbon atoms. Means a group (L is preferably a saturated fatty acid residue having 16 to 20 carbon atoms). Therefore, in the present invention, M2L triacylglycerol means that two fatty acid residues constituting triacylglycerol are saturated fatty acid residues having 14 or less carbon atoms, and one of constituting fatty acid residues is a saturated fatty acid having 16 or more carbon atoms. It means the residue triacylglycerol.
- M2L triacylglycerol may be referred to as M2L.
- ML2 triacylglycerol refers to a saturated fatty acid residue in which one of the fatty acid residues constituting the triacylglycerol is 14 or less carbon atoms, and two of the fatty acid residues that constitute the fatty acid residue are 16 or more carbon atoms. It means the residue triacylglycerol.
- ML2 triacylglycerol may be referred to as ML2.
- the content of PPO triacylglycerol in the total triacylglycerol is 8.5% by mass or less, preferably 8% by mass or less, more preferably 1 to 8% by mass, More preferably, it is 2 to 7.5% by mass, and most preferably 2 to 6% by mass.
- P means a palmitic acid residue
- O means an oleic acid residue.
- PPO triacylglycerol means triacylglycerol or triacylglycerol in which fatty acid residues constituting triacylglycerol are 1,2-position palmitic acid residue, and 3-position oleic acid residue. It means triacylglycerol in which the first position of the fatty acid residue constituting glycerol is an oleic acid residue and the second and third positions are palmitic acid residues.
- PPO triacylglycerol may be referred to as PPO.
- P2O triacylglycerol content In the oil and fat composition of the present invention, the content of P 2 O triacylglycerol in the total triacylglycerol is preferably 40% by mass or less, more preferably 3 to 35% by mass, and further preferably 3 to 20% by mass. Yes, most preferably 4 to 10% by mass.
- P2O triacylglycerol means triacylglycerol in which two fatty acid residues constituting triacylglycerol are palmitic acid residues and one of the constituting fatty acid residues is an oleic acid residue. .
- P2O triacylglycerol may be referred to as P2O.
- the ratio of the PPO triacylglycerol content to the POP triacylglycerol content in the total triacylglycerol is preferably 0.2 or more. More preferably, it is 0.2 to 3.0, more preferably 1.2 to 2.5, and most preferably 1.5 to 2.3.
- POP triacylglycerol means triacylglycerol in which fatty acid residues constituting triacylglycerol are 1,3-position palmitic acid residues and 2-position oleic acid residues.
- POP triacylglycerol may be referred to as POP.
- the oil and fat composition of the present invention preferably contains saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in all the constituent fatty acids.
- the content of saturated fatty acids having 14 or less carbon atoms in all the constituent fatty acids is preferably 3 to 48% by mass, more preferably 5 to 40% by mass, and still more preferably 5 to 35%. % By mass, most preferably 15 to 35% by mass.
- the oil and fat composition of the present invention preferably contains an unsaturated fatty acid (preferably an unsaturated fatty acid having 16 to 20 carbon atoms) in all the constituent fatty acids.
- the unsaturated fatty acid content in the total constituent fatty acids is preferably 15% by mass or more, more preferably 15 to 65% by mass, and further preferably 25 to 55% by mass, Most preferably, it is 30 to 53% by mass.
- the oil and fat composition of the present invention preferably contains substantially no trans fatty acid in all the constituent fatty acids.
- the trans fatty acid content in all the constituent fatty acids is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 2% by mass or less, and most preferably. 1% by mass or less. Since the oil-and-fat composition of the present invention can be produced without using a partially hydrogenated oil containing a large amount of trans-fatty acid, it can be substantially free of trans-fatty acid in all the constituent fatty acids.
- the fats and oils used in the preparation of the fat and oil composition of the present invention are not particularly limited as long as the conditions (a) to (d) and the fatty acid content are satisfied, and ordinary edible fats and oils (soybean oil, rapeseed oil, Erucic acid rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, milk fat) and mixtures of these oils Oils, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.) can be used.
- Preferred examples of the fats and oils used for the preparation of the fat and oil composition of the present invention include the following C44 to C48TAG-containing fats and oils, the following fats and oils A, the following liquid oils, and palm fractionated oils (palm medium melting point, palm olein, palm super olein, etc.) A transesterified oil of palm fractionated oil (such as a transesterified oil of palm olein).
- C44-C48TAG containing fats and oils In the oil and fat composition of the present invention, it is preferable that a C44 to C48TAG-containing oil and fat is blended in the oil phase.
- C44-C48TAG-containing fats and oils are fats and oils in which the total content of C44-C48TAG in the total triacylglycerol is 30 to 60% by mass and the total content of M2L triacylglycerol and ML2 triacylglycerol is 40% by mass or less. That's it.
- C44-C48TAG-containing fats and oils can be used as a supply source of C44-C48TAG.
- the amount of C44 to C48TAG-containing oil and fat in the oil phase is preferably 20 to 100% by mass, more preferably 30 to 100% by mass, and still more preferably 55 to 100% by mass. %, Most preferably 75 to 98% by mass.
- the C44-C48TAG content in the total triacylglycerol is 30-60% by mass, preferably 35-55% by mass, more preferably 38-53% by mass. Yes, most preferably 40-50% by mass.
- the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5-40% by mass, More preferably, it is 10 to 35% by mass, and most preferably 17 to 28% by mass.
- the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is preferably 40% by mass or less, more preferably 3 to 40% by mass. More preferably, it is 5 to 30% by mass, and most preferably 7 to 18% by mass.
- the content of saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in all the constituent fatty acids is preferably less than 50% by mass, The amount is preferably 5 to 45% by mass, and more preferably 20 to 40% by mass. Most preferably, it is 25 to 35% by mass.
- the content of saturated fatty acids having 20 to 24 carbon atoms in all the constituent fatty acids is preferably 5% by mass or less, more preferably 3% by mass or less, and still more preferably Is 2% by mass or less, and most preferably 1% by mass or less.
- the content of unsaturated fatty acids (preferably unsaturated fatty acids having 16 to 20 carbon atoms) in all the constituent fatty acids is preferably 25 to 50% by mass, more preferably 30 to 45% by mass, most preferably 31 to 42% by mass.
- C44-C48TAG-containing fats and oils used in the present invention are fats and oils that do not have fluidity at 5 ° C.
- C44-C48TAG-containing fats and oils used in the present invention include transesterified oils of lauric fats and palm fats.
- lauric fats and oils are fats and oils containing 40% by mass or more of laurin in all constituent fatty acids.
- Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.).
- palm oil fat is palm oil itself and the processing fats and oils (transesterification oil, fractionation oil, hydrogenation oil, etc.) of palm oil.
- palm oils include palm oil, palm olein, and palm stearin.
- the transesterified oil of lauric oil and palm oil used in the present invention is preferably a transesterified oil of palm kernel oil and palm oil.
- the blending ratio of lauric fat and palm fat is a mass ratio of lauric fat and palm fat, preferably 30:70 to 60: 40, more preferably 35:65 to 50:50, and most preferably 35:65 to 45:55.
- transesterification reaction for preparing transesterification oil of the lauric oil and palm oil and fat used by this invention, Non-selective transesterification (random ester) which is transesterification with low regioselectivity Exchange) and selective transesterification (regiospecific transesterification), which is a transesterification reaction with high regioselectivity, but non-selective transesterification is preferred.
- Either a chemical transesterification or an enzymatic transesterification may be sufficient Is preferably chemical transesterification.
- the chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.
- the chemical transesterification for example, according to a conventional method, the raw oil and fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.
- the fat A is a saturated fatty acid having a total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol of 45% by mass or more and 14 or less carbon atoms in the total constituent fatty acids (preferably having 8 carbon atoms).
- a fat and oil obtained by transesterification and having a saturated fatty acid content of ⁇ 14 to 20 to 60% by mass, a saturated fatty acid content of 16 to 18 carbon atoms in all the constituent fatty acids being 40 to 80% by mass. is there.
- the amount of the oil and fat A in the oil phase is preferably 0.5 to 16% by mass, more preferably 1 to 15% by mass, and further preferably 2 to 12% by mass. Most preferably, it is 2 to 10% by mass.
- the blending amount of the fat A in the oil phase is within the above range, the foamability of the butter cream becomes better.
- the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 45% by mass or more, preferably 45 to 80% by mass, more preferably 45 to 65%. % By weight, most preferably 50-60% by weight.
- the content of saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in the total constituent fatty acids is 20 to 60% by mass, preferably 23 to 45%. % By mass, more preferably 25 to 40% by mass, and most preferably 28 to 38% by mass.
- the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is 40 to 80% by mass, preferably 50 to 75% by mass, and more preferably 55 to 70%. % By mass, most preferably 60-70% by mass.
- the content of saturated fatty acids having 20 to 24 carbon atoms in all the constituent fatty acids is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass or less. And most preferably 1% by mass or less.
- the content of unsaturated fatty acids (preferably unsaturated fatty acids having 16 to 20 carbon atoms) in all the constituent fatty acids is 15% by mass or less, preferably 10% by mass or less. More preferably, it is 5 mass% or less, Most preferably, it is 3 mass% or less.
- Oils and fats A used in the present invention are oils and fats that do not have fluidity at 5 ° C.
- a mixed oil of lauric fat and palm fat is transesterified, and then hydrogenated (preferably complete hydrogenation) until the iodine value becomes 10 or less.
- the fats and oils obtained by this can be illustrated.
- lauric oil and palm oil and fat are separately hydrogenated so that the iodine value is 10 or less (preferably complete hydrogenation), and then these mixed oils are transesterified.
- Oils and fats can be exemplified.
- the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils whose iodine value is 10 or less and palm-based fats and oils whose iodine value is 20 or less can be illustrated.
- the lauric fat and palm oil and fat which are the raw oil and fat of the fat A used in the present invention
- palm kernel and palm oil, palm kernel olein and palm stearin, palm kernel stearin and hard stearin are preferable.
- the blending ratio of the lauric fat and the palm fat is a mass ratio of lauric fat to palm fat, preferably 30:70 to 70:30, more preferably 40:60. ⁇ 60: 40.
- transesterification reaction for preparing the fats and oils A used by this invention, although either non-selective transesterification and selective transesterification may be sufficient, Non-selective transesterification is preferable.
- limiting in particular as a method of transesterification for preparing the fats and oils A used by this invention Both methods of chemical transesterification and enzymatic transesterification may be sufficient, However, It is chemical transesterification. preferable.
- Chemical transesterification can be performed under the conditions described above.
- liquid oil in the oil and fat composition of the present invention, liquid oil is preferably blended in the oil phase.
- liquid oil means the fats and oils which have fluidity
- liquidity at 5 degreeC preferably have transparency at 5 degreeC.
- any oil and fat having fluidity at 5 ° C. can be used without particular limitation.
- liquid oil used in the present invention examples include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and transesterification of these oils and fats, What processed by classification etc. can also be used. These liquid oils can be used alone or in combination.
- the amount of liquid oil in the oil phase is preferably 35% by mass or less, more preferably 3 to 35% by mass, still more preferably 5 to 30% by mass, Most preferably, it is 10 to 25% by mass.
- An emulsifier can be mix
- sorbitan fatty acid ester polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester (monoglyceride), glycerin organic acid Synthesis of fatty acid esters, propylene glycol fatty acid esters and other synthetic emulsifiers, lecithin (soy lecithin, egg yolk lecithin, etc.), lysolecithin (soy lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, milk fat globule membrane, etc.
- an emulsifier that is not an emulsifier may be mentioned.
- These emulsifiers can be used alone or in combination of two or more, but one or more selected from sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and lecithin It is preferable to use two or more.
- the content of the emulsifier is preferably 0.01 to 5% by mass, more preferably 0.05 to 3% by mass, and most preferably 0.1 to 2% by mass. .
- sorbitan oleate is particularly preferably used.
- the content of sorbitan oleate is preferably 0.01 to 5% by mass, more preferably 0.1 to 3% by mass, and still more preferably 0.2 to 2% by mass. %, And most preferably 0.2 to 1% by mass.
- these emulsifiers can also be blended during the production of butter cream.
- Compounding ingredients It can mix
- Specific examples include, for example, salting agents such as water, salt, potassium chloride, coloring agents such as ⁇ -carotene, caramel, and red yeast rice pigment, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, and flavoring agents.
- salting agents such as water, salt, potassium chloride
- coloring agents such as ⁇ -carotene, caramel, and red yeast rice pigment, tocopherols, tea extracts (catechins, etc.)
- antioxidants such as rutin, and flavoring agents.
- the oil / fat composition of the present invention is preferably a plastic oil / fat composition imparted with plasticity. Moreover, as an oil-fat composition of this invention, what has a water phase and what does not have a water phase are mentioned, However, It is preferable that it does not have a water phase.
- the oil / fat composition having no aqueous phase preferably a plastic oil / fat composition
- the oil-fat composition (preferably plastic oil-fat composition) which has a water phase in this invention is a water-in-oil emulsion, such as a margarine and a fat spread, and an oil-in-water oil-in-water emulsion.
- the fat composition of the present invention preferably has a solid fat content (SFC) of 5 to 45% at 20 ° C, 2 to 35% at 25 ° C, 0 to 30% at 30 ° C, 0 to 20% at 35 ° C. More preferably 5-40% at 20 ° C, 4-30% at 25 ° C, 0-25% at 30 ° C, 0-15% at 35 ° C, most preferably 10-35% at 20 ° C, 6-25% at 25 ° C, 1-20% at 30 ° C, and 0-10% at 35 ° C.
- SFC solid fat content
- the manufacturing method of the oil-fat composition of this invention is not restrict
- the cooling condition is preferably ⁇ 0.5 ° C./min or more, more preferably ⁇ 5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.
- the sterilization method include a batch type in a tank, a continuous type using a plate type heat exchanger, and a scraping type heat exchanger.
- the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, a perfector, and an onlator, a plate heat exchanger, and the like.
- the combination of an open-type diacooler and a compressor is also mentioned as an apparatus to cool.
- the oil and fat composition of the present invention can be suitably used as an oil and fat for butter cream such as filling cream, sand cream, and topping cream.
- the oil / fat composition of the present invention When used as an oil / fat for butter cream, the foamability and meltability of the butter cream are improved.
- each triacylglycerol content in fats and oils can be measured according to a gas chromatographic method (for example, according to JAOCS, vol. 70, No. 11, 1111-1114 (1993)) and silver ion column-HPLC. It can be measured by a method (for example, it can be measured according to J. High Resol. Chromatogr., 18, 105-107 (1995)).
- the content of each fatty acid in the oil and fat can be measured by gas chromatography (for example, it can be measured according to AOCS Ce1f-96).
- the SFC of fats and oils can be measured in accordance with “2.2.9-2003 solid fat content (NMR method)” of “Standard fat and oil analysis test method” edited by Japan Oil Chemists' Society.
- the iodine value of fats and oils can be measured according to “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society. it can.
- the content in all the constituent fatty acids is a ratio with respect to the total amount of fatty acids constituting the fats and oils (triacylglycerol) contained in the fat and oil composition.
- SFC is SFC of the fats and oils contained in a fat and oil composition.
- the butter cream of the present invention is manufactured using the oil and fat composition of the present invention.
- the butter cream is a product obtained by adding a taste component such as saccharides to an oil or fat composition, or by adding a taste component such as sugars to a material obtained by foaming an oil or fat composition.
- the butter cream of this invention includes the thing before foaming which added flavoring components, such as saccharides, to the fats and oils composition.
- the butter cream of the present invention uses the oil composition of the present invention that does not contain the emulsifier or the oil composition of the present invention in which the content of the emulsifier is outside the preferred range, and the emulsifier is blended during the production of the butter cream. Includes manufactured products.
- the blending amount of the emulsifier can be blended in an amount corresponding to the range described in the oil composition.
- the emulsifier described in the oil-and-fat composition can be used for the emulsifier to be used.
- the amount of the oil composition of the present invention is preferably 10 to 55% by mass, more preferably 15 to 50% by mass, and most preferably 23 to 45% by mass.
- the butter cream of the present invention preferably contains a taste component.
- the taste ingredient used in the butter cream of the present invention can be used without particular limitation as long as it is a taste ingredient usually used in butter cream.
- Taste components used in the butter cream of the present invention include, for example, glucose, maltose, sucrose (sugar), lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, milk paste, starch syrup, isomerization Sugar such as liquid sugar (sugar, sugar alcohol), cheese, fresh cream, synthetic cream, yogurt, condensed milk, whole milk powder, skim milk powder, skimmed condensed milk, milk, concentrated milk, cocoa mass, cocoa powder, chocolate, etc.
- the blending amount of the taste ingredient is preferably 40 to 85% by mass, more preferably 45 to 80% by mass, and most preferably 50 to 75% by mass.
- the saccharide As a taste component used in the butter cream of the present invention, it is preferable to use the saccharide (sugar, sugar alcohol).
- the shape of the saccharide is not particularly limited, and either solid saccharide or liquid saccharide (liquid saccharide) can be used, but it is more preferable to use liquid saccharide.
- liquid saccharide liquid saccharide
- the butter cream melts better.
- the Brix of the liquid sugar is preferably 60 to 80, more preferably 65 to 75, and most preferably 70 to 75.
- the amount of the saccharide is preferably 10 to 85% by mass, more preferably 30 to 75% by mass, and most preferably 50 to 75% by mass.
- the butter cream of the present invention it is preferable to use an oil-in-water emulsion containing the saccharide. More preferably, the oil-in-water emulsion further contains starch. When the oil-in-water emulsion is used, the butter cream melts better in the mouth.
- the amount of the oil-in-water emulsion containing the saccharide is preferably 5 to 75% by mass, more preferably 10 to 55% by mass, and most preferably 15 to 45% by mass. It is.
- the butter cream of the present invention can be blended with no particular limitation as long as it is usually blended with butter cream in addition to the oil and fat composition of the present invention, a taste ingredient, and an emulsifier. Moreover, these compounding quantities can also be normally mix
- the butter cream of the present invention can be produced by known production conditions and production methods except that the oil and fat composition of the present invention is used.
- the specific gravity of the butter cream of the present invention is preferably less than 0.79, more preferably less than 0.72, and most preferably less than 0.65.
- the butter cream of the present invention can be used as a filling cream, sand cream, topping cream or the like.
- the butter cream of the present invention has good foaming properties and good meltability in the mouth.
- the butter cream of the present invention is excellent in foaming properties even when an aqueous component such as liquid sugar is used.
- the food of the present invention is produced using the butter cream of the present invention.
- the food of the present invention is a combination of the butter cream of the present invention and confectionery, bread or the like.
- the combination method is not particularly limited. Examples of the combination method include sandwiching, pouring, topping, coating, and the like. .
- confectionery and bread to be combined with the butter cream of the present invention include biscuits, cookies, crackers, dry bread, pretzel, cut bread, wafers, sables, Langdosha, macaroons, baked confectionery, butter cakes (pound cake, fruit) Cakes, Madeleine, Baumkuchen, Castella, etc.), sponge cakes (short cakes, roll cakes, tortes, decoration cakes, chiffon cakes, etc.), Western sweets such as choux pastries, fermented sweets, pies, waffles, sweet bread, French bread, Stollen , Panettone, brioche, donut, Danish, croissant and the like.
- Each fatty acid content in the oil and fat composition shown below, SFC of the oil and fat composition, and each triacylglycerol content in the oil and fat composition were measured by the following methods.
- Each fatty acid content in the oil / fat composition was measured by a gas chromatographic method (AOCS Ce1f-96 compliant).
- the SFC of the oil / fat composition was measured in accordance with “2.2.9-2003 solid fat content (NMR method)” of “Reference Oil Analysis Test Method” edited by Japan Oil Chemists' Society.
- Each triacylglycerol content in the oil and fat composition is determined by gas chromatography (JAOCS, vol. 70, No.
- Palm olein (iodine number 56), which is a soft part obtained by separating palm oil (manufactured by Nisshin Oillio Group Co., Ltd.), is sufficiently dried by heating to 120 ° C. under reduced pressure. .1% by mass of sodium methylate was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, and decolorization and deodorization were performed according to a conventional purification method to obtain transesterified oil 1 (permesterified oil of palm olein, iodine value 56).
- Fractionated oil 1 (palm olein, iodine value 56) of the soft part was obtained by fractionating palm oil (manufactured by Nisshin Oillio Group, Inc.).
- the fractionated oil 1 was further fractionated to obtain a fractionated oil 2 (middle melting point of palm, iodine value 45) as a hard part.
- fractionated oil 3 Fractionated oil 1 was further fractionated to obtain a soft part palm super olein (iodine value 65).
- fractionated oil 3 (palm super olein, iodine value 60).
- Rapeseed oil (manufactured by Nisshin Oillio Group, Inc., fluidity and transparency at 5 ° C)
- Soybean oil (manufactured by Nissin Oilio Group, Inc., fluid and transparent at 5 ° C)
- Palm oil (manufactured by Nisshin Oillio Group, Inc.)
- Emulsifier 1 Sorbitan fatty acid ester (trade name: Poem O-80V, manufactured by Riken Vitamin Co., Ltd., constituent fatty acid: oleic acid)
- Emulsifier 2 Glycerin fatty acid ester (distilled monoglyceride) (trade name: Emulgie MU, manufactured by Riken Vitamin Co., Ltd., constituent fatty acid: linoleic acid)
- Emulsifier 1 Sorbitan fatty acid ester (trade name: Poem O-80V, manufactured
- the butter creams using the oil and fat compositions of Examples 1 to 8 had good foaming properties and meltability in the mouth. Further, as can be seen from Table 3, the butter creams using the oil and fat compositions of Comparative Examples 1 to 5 did not have good foamability or meltability in the mouth.
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Abstract
Description
(a)全トリアシルグリセロール中のC44~C48トリアシルグリセロール(構成する脂肪酸残基の総炭素数が44~48であるトリアシルグリセロール)含量が14質量%以上
(b)全トリアシルグリセロール中のSU2トリアシルグリセロール(構成する脂肪酸残基の1つが炭素数16~18の飽和脂肪酸残基、構成する脂肪酸残基の2つが炭素数18の不飽和脂肪酸残基であるトリアシルグリセロール)及びU3トリアシルグリセロール(構成する脂肪酸残基の3つ全てが炭素数18の不飽和脂肪酸残基であるトリアシルグリセロール)の合計含量が40質量%以下
(c)全トリアシルグリセロール中のM2Lトリアシルグリセロール(構成する脂肪酸残基の2つが炭素数14以下の飽和脂肪酸残基、構成する脂肪酸残基の1つが炭素数16以上の飽和脂肪酸残基であるトリアシルグリセロール)及びML2トリアシルグリセロール(構成する脂肪酸残基の1つが炭素数14以下の飽和脂肪酸残基、構成する脂肪酸残基の2つが炭素数16以上の飽和脂肪酸残基であるトリアシルグリセロール)の合計含量が40質量%以下
(d)全トリアシルグリセロール中のPPOトリアシルグリセロール(構成する脂肪酸残基の1,2位がパルミチン酸残基、3位がオレイン酸残基であるトリアシルグリセロール、又は、構成する脂肪酸残基の1位がオレイン酸残基、2,3位がパルミチン酸残基であるトリアシルグリセロール)含量が8.5質量%以下
本発明の別の態様は、油相中に下記油脂Aが0.5~16質量%配合されている油脂組成物である。
油脂A:全トリアシルグリセロール中のM2Lトリアシルグリセロール及びML2トリアシルグリセロールの合計含量が45質量%以上、全構成脂肪酸中の炭素数14以下の飽和脂肪酸含量が20~60質量%、全構成脂肪酸中の炭素数16~18の飽和脂肪酸含量が40~80質量%であり、かつ、エステル交換することにより得られる油脂
本発明の別の態様は、油相中に液状油が35質量%以下配合されている油脂組成物である。
本発明の別の態様は、乳化剤を含有する油脂組成物である。
本発明の別の態様は、前記乳化剤がソルビタンオレイン酸エステルを含む油脂組成物である。
本発明の別の態様は、前記油脂組成物がバタークリームに用いられる油脂組成物である。
本発明の別の態様は、前記油脂組成物を用いて製造したバタークリームである。
本発明の別の態様は、前記バタークリームがサンドクリーム、フィリングクリーム又はトッピングクリームであるバタークリームである。
本発明の別の態様は、前記バタークリームを用いて製造した食品である。 That is, one aspect of the present invention is an oil and fat composition that satisfies the following conditions (a) to (d).
(A) The content of C44 to C48 triacylglycerol (triacylglycerol in which the total number of carbon atoms of the constituent fatty acid residues is 44 to 48) in the total triacylglycerol is 14% by mass or more (b) SU2 triacylglycerol (triacylglycerol in which one of the constituent fatty acid residues is a saturated fatty acid residue having 16 to 18 carbon atoms, and two of the constituent fatty acid residues are unsaturated fatty acid residues having 18 carbon atoms) and U3 triacyl (C) M2L triacylglycerol in total triacylglycerol (total triacylglycerol in which all three constituent fatty acid residues are unsaturated fatty acid residues having 18 carbon atoms) Two of the constituent fatty acid residues are saturated fatty acid residues having 14 or less carbon atoms, and one of the constituent fatty acid residues is Triacylglycerol, which is a saturated fatty acid residue having a prime number of 16 or more) and ML2 triacylglycerol (one of the constituent fatty acid residues is a saturated fatty acid residue having 14 or less carbon atoms, and two of the constituent fatty acid residues are 16 or more carbon atoms) (D) PPO triacylglycerol in the total triacylglycerol (positions 1, 2 of the constituent fatty acid residues are palmitic acid residues, 3 The triacylglycerol whose position is an oleic acid residue, or the triacylglycerol whose 1st position of the constituent fatty acid residue is an oleic acid residue and the 2nd and 3rd positions are palmitic acid residues) is 8.5% by mass Hereinafter, another aspect of the present invention is an oil and fat composition in which 0.5 to 16% by mass of the following oil and fat A is blended in an oil phase.
Fat and oil A: The total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 45% by mass or more, and the content of saturated fatty acids having 14 or less carbon atoms in the total constituent fatty acids is 20 to 60% by mass. Fats and oils obtained by transesterification in which the content of saturated fatty acids having 16 to 18 carbon atoms is 40 to 80% by mass, and another aspect of the present invention is that 35% by mass or less of liquid oil is blended in the oil phase It is an oil and fat composition.
Another aspect of the present invention is an oil and fat composition containing an emulsifier.
Another aspect of the present invention is an oil and fat composition in which the emulsifier includes sorbitan oleate.
Another aspect of the present invention is an oil / fat composition in which the oil / fat composition is used in butter cream.
Another aspect of the present invention is a butter cream produced using the oil composition.
Another aspect of the present invention is a butter cream wherein the butter cream is a sand cream, a filling cream or a topping cream.
Another aspect of the present invention is a food produced using the butter cream.
また、本発明によると、起泡性、口溶けに優れたバタークリームを提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition suitable for manufacture of the butter cream excellent in foamability and a mouth melt can be provided.
Moreover, according to this invention, the butter cream excellent in foaming property and mouth melting can be provided.
本発明の油脂組成物は、下記(a)~(d)の条件を満たすことを特徴とする。
(a)全トリアシルグリセロール中のC44~C48トリアシルグリセロール含量が14質量%以上
(b)全トリアシルグリセロール中のSU2トリアシルグリセロール及びU3トリアシルグリセロールの合計含量が40質量%以下
(c)全トリアシルグリセロール中のM2Lトリアシルグリセロール及びML2トリアシルグリセロールの合計含量が40質量%以下
(d)全トリアシルグリセロール中のPPOトリアシルグリセロール含量が8.5質量%以下 The present invention is described in detail below.
The oil and fat composition of the present invention is characterized by satisfying the following conditions (a) to (d).
(A) C44-C48 triacylglycerol content in total triacylglycerol is 14% by mass or more (b) Total content of SU2 triacylglycerol and U3 triacylglycerol in total triacylglycerol is 40% by mass or less (c) The total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 40% by mass or less. (D) The PPO triacylglycerol content in the total triacylglycerol is 8.5% by mass or less.
本発明の油脂組成物において、全トリアシルグリセロール中のC44~C48トリアシルグリセロール含量は、14質量%以上であり、好ましくは14~60質量%であり、より好ましくは15~55質量%であり、更に好ましくは15~50質量%であり、最も好ましくは30~50質量%である。全トリアシルグリセロール中のC44~C48トリアシルグリセロール含量が上記範囲にあると、バタークリームの起泡性、口溶けが良好になる。
なお、本発明において、C44~C48トリアシルグリセロールとは、トリアシルグリセロールを構成する脂肪酸残基の総炭素数が44~48であるトリアシルグリセロールを意味する。脂肪酸残基の総炭素数が44であるトリアシルグリセロールとしては、例えば、脂肪酸残基がラウリン酸(炭素数12)、パルミチン酸(炭素数16)、パルミチン酸(炭素数16)から構成されるトリアシルグリセロール等が挙げられる。また、脂肪酸残基の総炭素数が46であるトリアシルグリセロールとしては、例えば、脂肪酸残基がラウリン酸(炭素数12)、パルミチン酸(炭素数16)、オレイン酸(炭素数18)から構成されるトリアシルグリセロール等が挙げられる。また、脂肪酸残基の総炭素数が48であるトリアシルグリセロールとしては、例えば、脂肪酸残基がラウリン酸(炭素数12)、オレイン酸(炭素数18)、オレイン酸(炭素数18)から構成されるトリアシルグリセロール等が挙げられる。
以後、C44~C48トリアシルグリセロールはC44~C48TAGと記載することがある。また、以後、トリアシルグリセロールはTAGと記載することがある。 (Condition (a))
In the oil and fat composition of the present invention, the C44-C48 triacylglycerol content in the total triacylglycerol is 14% by mass or more, preferably 14-60% by mass, more preferably 15-55% by mass. More preferably, it is 15 to 50% by mass, and most preferably 30 to 50% by mass. When the C44-C48 triacylglycerol content in the total triacylglycerol is within the above range, the foamability and mouth meltability of the butter cream are improved.
In the present invention, C44-C48 triacylglycerol means triacylglycerol in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 44-48. Examples of the triacylglycerol having a fatty acid residue having a total carbon number of 44 include, for example, a fatty acid residue composed of lauric acid (carbon number 12), palmitic acid (carbon number 16), and palmitic acid (carbon number 16). Examples include triacylglycerol. Examples of the triacylglycerol having a fatty acid residue having 46 total carbon atoms include, for example, a fatty acid residue composed of lauric acid (carbon number 12), palmitic acid (carbon number 16), and oleic acid (carbon number 18). And triacylglycerol. Examples of the triacylglycerol having a total fatty acid residue of 48 include, for example, a fatty acid residue composed of lauric acid (carbon number 12), oleic acid (carbon number 18), and oleic acid (carbon number 18). And triacylglycerol.
Hereinafter, C44-C48 triacylglycerol may be referred to as C44-C48TAG. Hereinafter, triacylglycerol may be referred to as TAG.
本発明の油脂組成物において、全トリアシルグリセロール中のSU2トリアシルグリセロール及びU3トリアシルグリセロールの合計含量は、40質量%以下であり、好ましくは5~40質量%であり、より好ましくは5~38質量%であり、更に好ましくは7~38質量%であり、最も好ましくは10~32質量%である。全トリアシルグリセロール中のSU2トリアシルグリセロール及びU3トリアシルグリセロールの合計含量が上記範囲にあると、バタークリームの起泡性、口溶けが良好になる。
なお、本発明において、Sは炭素数16~18の飽和脂肪酸残基を意味し、Uは炭素数18の不飽和脂肪酸残基を意味する。よって、本発明において、SU2トリアシルグリセロールとは、トリアシルグリセロールを構成する脂肪酸残基の1つが炭素数16~18の飽和脂肪酸残基、構成する脂肪酸残基の2つが炭素数18の不飽和脂肪酸残基であるトリアシルグリセロールを意味する。以後、SU2トリアシルグリセロールはSU2と記載することがある。また、本発明において、U3トリアシルグリセロールとは、トリアシルグリセロールを構成する脂肪酸残基の3つ全てが炭素数18の不飽和脂肪酸残基であるトリアシルグリセロールを意味する。以後、U3トリアシルグリセロールはU3と記載することがある。 (Condition (b))
In the oil and fat composition of the present invention, the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5 to 40% by mass, more preferably 5 to It is 38% by mass, more preferably 7 to 38% by mass, and most preferably 10 to 32% by mass. When the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is within the above range, the foamability and mouth melting of the butter cream are improved.
In the present invention, S means a saturated fatty acid residue having 16 to 18 carbon atoms, and U means an unsaturated fatty acid residue having 18 carbon atoms. Therefore, in the present invention, SU2 triacylglycerol is one of fatty acid residues constituting triacylglycerol, a saturated fatty acid residue having 16 to 18 carbon atoms, and two of the constituting fatty acid residues are unsaturated having 18 carbon atoms. It means triacylglycerol which is a fatty acid residue. Hereinafter, SU2 triacylglycerol may be referred to as SU2. In the present invention, U3 triacylglycerol means triacylglycerol in which all three fatty acid residues constituting triacylglycerol are unsaturated fatty acid residues having 18 carbon atoms. Hereinafter, U3 triacylglycerol may be referred to as U3.
本発明の油脂組成物において、全トリアシルグリセロール中のM2Lトリアシルグリセロール及びML2トリアシルグリセロールの合計含量は、40質量%以下であり、好ましくは5~40質量%であり、より好ましくは5~35質量%であり、更に好ましくは10~30質量%であり、最も好ましくは12~30質量%である。全トリアシルグリセロール中のM2Lトリアシルグリセロール及びML2トリアシルグリセロールの合計含量が上記範囲にあると、バタークリームの起泡性、口溶けが良好になる。
なお、本発明において、Mは炭素数14以下の飽和脂肪酸残基を意味し(Mは好ましくは炭素数8~14の飽和脂肪酸残基である。)、Lは炭素数16以上の飽和脂肪酸残基を意味する(Lは好ましくは炭素数16~20の飽和脂肪酸残基である。)。よって、本発明において、M2Lトリアシルグリセロールとは、トリアシルグリセロールを構成する脂肪酸残基の2つが炭素数14以下の飽和脂肪酸残基、構成する脂肪酸残基の1つが炭素数16以上の飽和脂肪酸残基であるトリアシルグリセロールを意味する。以後、M2LトリアシルグリセロールはM2Lと記載することがある。また、本発明において、ML2トリアシルグリセロールとは、トリアシルグリセロールを構成する脂肪酸残基の1つが炭素数14以下の飽和脂肪酸残基、構成する脂肪酸残基の2つが炭素数16以上の飽和脂肪酸残基であるトリアシルグリセロールを意味する。以後、ML2トリアシルグリセロールはML2と記載することがある。 (Condition (c))
In the oil and fat composition of the present invention, the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5 to 40% by mass, more preferably 5 to It is 35% by mass, more preferably 10-30% by mass, and most preferably 12-30% by mass. When the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is in the above range, the foamability and mouth melting of the butter cream are improved.
In the present invention, M means a saturated fatty acid residue having 14 or less carbon atoms (M is preferably a saturated fatty acid residue having 8 to 14 carbon atoms), and L is a saturated fatty acid residue having 16 or more carbon atoms. Means a group (L is preferably a saturated fatty acid residue having 16 to 20 carbon atoms). Therefore, in the present invention, M2L triacylglycerol means that two fatty acid residues constituting triacylglycerol are saturated fatty acid residues having 14 or less carbon atoms, and one of constituting fatty acid residues is a saturated fatty acid having 16 or more carbon atoms. It means the residue triacylglycerol. Hereinafter, M2L triacylglycerol may be referred to as M2L. In the present invention, ML2 triacylglycerol refers to a saturated fatty acid residue in which one of the fatty acid residues constituting the triacylglycerol is 14 or less carbon atoms, and two of the fatty acid residues that constitute the fatty acid residue are 16 or more carbon atoms. It means the residue triacylglycerol. Hereinafter, ML2 triacylglycerol may be referred to as ML2.
本発明の油脂組成物において、全トリアシルグリセロール中のPPOトリアシルグリセロール含量は、8.5質量%以下であり、好ましくは8質量%以下であり、より好ましくは1~8質量%であり、更に好ましくは2~7.5質量%であり、最も好ましくは2~6質量%である。全トリアシルグリセロール中のPPOトリアシルグリセロール含量が上記範囲にあると、バタークリームの起泡性、口溶けが良好になる。
なお、本発明において、Pはパルミチン酸残基を意味し、Oはオレイン酸残基を意味する。よって、本発明において、PPOトリアシルグリセロールとは、トリアシルグリセロールを構成する脂肪酸残基の1,2位がパルミチン酸残基、3位がオレイン酸残基であるトリアシルグリセロール、又は、トリアシルグリセロールを構成する脂肪酸残基の1位がオレイン酸残基、2,3位がパルミチン酸残基であるトリアシルグリセロールを意味する。以後、PPOトリアシルグリセロールはPPOと記載することがある。 (Condition (d))
In the oil and fat composition of the present invention, the content of PPO triacylglycerol in the total triacylglycerol is 8.5% by mass or less, preferably 8% by mass or less, more preferably 1 to 8% by mass, More preferably, it is 2 to 7.5% by mass, and most preferably 2 to 6% by mass. When the PPO triacylglycerol content in the total triacylglycerol is within the above range, the foamability and mouth meltability of the butter cream are improved.
In the present invention, P means a palmitic acid residue, and O means an oleic acid residue. Therefore, in the present invention, PPO triacylglycerol means triacylglycerol or triacylglycerol in which fatty acid residues constituting triacylglycerol are 1,2-position palmitic acid residue, and 3-position oleic acid residue. It means triacylglycerol in which the first position of the fatty acid residue constituting glycerol is an oleic acid residue and the second and third positions are palmitic acid residues. Hereinafter, PPO triacylglycerol may be referred to as PPO.
本発明の油脂組成物において、全トリアシルグリセロール中のP2Oトリアシルグリセロール含量は、好ましくは40質量%以下であり、より好ましくは3~35質量%であり、更に好ましくは3~20質量%であり、最も好ましくは4~10質量%である。
なお、本発明において、P2Oトリアシルグリセロールとは、トリアシルグリセロールを構成する脂肪酸残基の2つがパルミチン酸残基、構成する脂肪酸残基の1つがオレイン酸残基であるトリアシルグリセロールを意味する。以後、P2OトリアシルグリセロールはP2Oと記載することがある。 (P2O triacylglycerol content)
In the oil and fat composition of the present invention, the content of P 2 O triacylglycerol in the total triacylglycerol is preferably 40% by mass or less, more preferably 3 to 35% by mass, and further preferably 3 to 20% by mass. Yes, most preferably 4 to 10% by mass.
In the present invention, P2O triacylglycerol means triacylglycerol in which two fatty acid residues constituting triacylglycerol are palmitic acid residues and one of the constituting fatty acid residues is an oleic acid residue. . Hereinafter, P2O triacylglycerol may be referred to as P2O.
本発明の油脂組成物において、全トリアシルグリセロール中のPOPトリアシルグリセロール含量に対するPPOトリアシルグリセロール含量の比(PPOトリアシルグリセロール含量/POPトリアシルグリセロール含量)は、好ましくは0.2以上であり、より好ましくは0.2~3.0であり、更に好ましくは1.2~2.5であり、最も好ましくは1.5~2.3である。
なお、本発明において、POPトリアシルグリセロールとは、トリアシルグリセロールを構成する脂肪酸残基の1,3位がパルミチン酸残基、2位がオレイン酸残基であるトリアシルグリセロールを意味する。以後、POPトリアシルグリセロールはPOPと記載することがある。 (Ratio of PPO content to POP content)
In the oil and fat composition of the present invention, the ratio of the PPO triacylglycerol content to the POP triacylglycerol content in the total triacylglycerol (PPO triacylglycerol content / POP triacylglycerol content) is preferably 0.2 or more. More preferably, it is 0.2 to 3.0, more preferably 1.2 to 2.5, and most preferably 1.5 to 2.3.
In the present invention, POP triacylglycerol means triacylglycerol in which fatty acid residues constituting triacylglycerol are 1,3-position palmitic acid residues and 2-position oleic acid residues. Hereinafter, POP triacylglycerol may be referred to as POP.
本発明の油脂組成物は全構成脂肪酸中に炭素数14以下の飽和脂肪酸(好ましくは炭素数8~14の飽和脂肪酸)を含有することが好ましい。本発明の油脂組成物において、全構成脂肪酸中の炭素数14以下の飽和脂肪酸含量は、好ましくは3~48質量%であり、より好ましくは5~40質量%であり、更に好ましくは5~35質量%であり、最も好ましくは15~35質量%である。
(不飽和脂肪酸)
また、本発明の油脂組成物は全構成脂肪酸中に不飽和脂肪酸(好ましくは炭素数16~20の不飽和脂肪酸)を含有することが好ましい。本発明の油脂組成物において、全構成脂肪酸中の不飽和脂肪酸含量は、好ましくは15質量%以上であり、より好ましくは15~65質量%であり、更に好ましくは25~55質量%であり、最も好ましくは30~53質量%である。 (Saturated fatty acid having 14 or less carbon atoms)
The oil and fat composition of the present invention preferably contains saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in all the constituent fatty acids. In the oil and fat composition of the present invention, the content of saturated fatty acids having 14 or less carbon atoms in all the constituent fatty acids is preferably 3 to 48% by mass, more preferably 5 to 40% by mass, and still more preferably 5 to 35%. % By mass, most preferably 15 to 35% by mass.
(Unsaturated fatty acid)
The oil and fat composition of the present invention preferably contains an unsaturated fatty acid (preferably an unsaturated fatty acid having 16 to 20 carbon atoms) in all the constituent fatty acids. In the oil and fat composition of the present invention, the unsaturated fatty acid content in the total constituent fatty acids is preferably 15% by mass or more, more preferably 15 to 65% by mass, and further preferably 25 to 55% by mass, Most preferably, it is 30 to 53% by mass.
本発明の油脂組成物は全構成脂肪酸中にトランス脂肪酸を実質的に含有しないことが好ましい。本発明の油脂組成物において、全構成脂肪酸中のトランス脂肪酸含量は、好ましくは10質量%以下であり、より好ましくは5質量%以下であり、更に好ましくは2質量%以下であり、最も好ましくは1質量%以下である。本発明の油脂組成物はトランス脂肪酸を多量含む部分水素添加油を使用せずとも製造することが可能であるため、全構成脂肪酸中にトランス脂肪酸を実質的に含有しないものとすることができる。 (Trans fatty acid)
The oil and fat composition of the present invention preferably contains substantially no trans fatty acid in all the constituent fatty acids. In the oil and fat composition of the present invention, the trans fatty acid content in all the constituent fatty acids is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 2% by mass or less, and most preferably. 1% by mass or less. Since the oil-and-fat composition of the present invention can be produced without using a partially hydrogenated oil containing a large amount of trans-fatty acid, it can be substantially free of trans-fatty acid in all the constituent fatty acids.
本発明の油脂組成物の調製に使用する油脂は、前記(a)~(d)の条件や前記脂肪酸含量を満たせば、特に制限されることなく、通常の食用油脂(大豆油、菜種油、高エルシン酸菜種油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油、パーム油、パーム核油、ヤシ油、カカオ脂、乳脂)や、これらの油脂の混合油、これらの油脂又は混合油の加工油脂(エステル交換油、分別油、水素添加油等)等を用いることができる。本発明の油脂組成物の調製に使用する油脂の好ましい例としては、下記C44~C48TAG含有油脂、下記油脂A、下記液状油、パーム分別油(パーム中融点、パームオレイン、パームスーパーオレイン等)、パーム分別油のエステル交換油(パームオレインのエステル交換油等)等が挙げられる。 (Fats and fats used for the preparation of fat and oil compositions)
The fats and oils used in the preparation of the fat and oil composition of the present invention are not particularly limited as long as the conditions (a) to (d) and the fatty acid content are satisfied, and ordinary edible fats and oils (soybean oil, rapeseed oil, Erucic acid rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, milk fat) and mixtures of these oils Oils, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.) can be used. Preferred examples of the fats and oils used for the preparation of the fat and oil composition of the present invention include the following C44 to C48TAG-containing fats and oils, the following fats and oils A, the following liquid oils, and palm fractionated oils (palm medium melting point, palm olein, palm super olein, etc.) A transesterified oil of palm fractionated oil (such as a transesterified oil of palm olein).
本発明の油脂組成物は、油相中にC44~C48TAG含有油脂が配合されていることが好ましい。本発明においてC44~C48TAG含有油脂とは、全トリアシルグリセロール中のC44~C48TAGの合計含量が30~60質量%、M2Lトリアシルグリセロール及びML2トリアシルグリセロールの合計含量が40質量%以下である油脂のことである。C44~C48TAG含有油脂は、C44~C48TAGの供給源として利用することができる。 (C44-C48TAG containing fats and oils)
In the oil and fat composition of the present invention, it is preferable that a C44 to C48TAG-containing oil and fat is blended in the oil phase. In the present invention, C44-C48TAG-containing fats and oils are fats and oils in which the total content of C44-C48TAG in the total triacylglycerol is 30 to 60% by mass and the total content of M2L triacylglycerol and ML2 triacylglycerol is 40% by mass or less. That's it. C44-C48TAG-containing fats and oils can be used as a supply source of C44-C48TAG.
また、本発明で用いるC44~C48TAG含有油脂において、全トリアシルグリセロール中のM2Lトリアシルグリセロール及びML2トリアシルグリセロールの合計含量は、40質量%以下であり、好ましくは5~40質量%であり、より好ましくは10~35質量%であり、最も好ましくは17~28質量%である。 In the C44-C48TAG-containing fat used in the present invention, the C44-C48TAG content in the total triacylglycerol is 30-60% by mass, preferably 35-55% by mass, more preferably 38-53% by mass. Yes, most preferably 40-50% by mass.
In the C44-C48TAG-containing fat used in the present invention, the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5-40% by mass, More preferably, it is 10 to 35% by mass, and most preferably 17 to 28% by mass.
また、本発明で用いるC44~C48TAG含有油脂において、全構成脂肪酸中の炭素数14以下の飽和脂肪酸(好ましくは炭素数8~14の飽和脂肪酸)含量は、好ましくは50質量%未満であり、より好ましくは5~45質量%であり、更に好ましくは20~40質量%である。最も好ましくは25~35質量%である。
また、本発明で用いるC44~C48TAG含有油脂において、全構成脂肪酸中の炭素数20~24の飽和脂肪酸含量は、好ましくは5質量%以下であり、より好ましくは3質量%以下であり、更に好ましくは2質量%以下であり、最も好ましくは1質量%以下である。
また、本発明で用いるC44~C48TAG含有油脂において、全構成脂肪酸中の不飽和脂肪酸(好ましくは炭素数16~20の不飽和脂肪酸)含量は、好ましくは25~50質量%であり、より好ましくは30~45質量%であり、最も好ましくは31~42質量%である。 In the C44 to C48TAG-containing fat used in the present invention, the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is preferably 40% by mass or less, more preferably 3 to 40% by mass. More preferably, it is 5 to 30% by mass, and most preferably 7 to 18% by mass.
In the C44-C48TAG-containing fat used in the present invention, the content of saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in all the constituent fatty acids is preferably less than 50% by mass, The amount is preferably 5 to 45% by mass, and more preferably 20 to 40% by mass. Most preferably, it is 25 to 35% by mass.
In the C44-C48TAG-containing fats and oils used in the present invention, the content of saturated fatty acids having 20 to 24 carbon atoms in all the constituent fatty acids is preferably 5% by mass or less, more preferably 3% by mass or less, and still more preferably Is 2% by mass or less, and most preferably 1% by mass or less.
In the C44-C48TAG-containing fats and oils used in the present invention, the content of unsaturated fatty acids (preferably unsaturated fatty acids having 16 to 20 carbon atoms) in all the constituent fatty acids is preferably 25 to 50% by mass, more preferably 30 to 45% by mass, most preferably 31 to 42% by mass.
本発明で用いるラウリン系油脂とパーム系油脂とのエステル交換油において、ラウリン系油脂とパーム系油脂の配合比は、ラウリン系油脂:パーム系油脂の質量比で、好ましくは30:70~60:40であり、より好ましくは35:65~50:50であり、最も好ましくは35:65~45:55である。 Preferable examples of C44-C48TAG-containing fats and oils used in the present invention include transesterified oils of lauric fats and palm fats. In the present invention, lauric fats and oils are fats and oils containing 40% by mass or more of laurin in all constituent fatty acids. Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.). Moreover, in this invention, palm oil fat is palm oil itself and the processing fats and oils (transesterification oil, fractionation oil, hydrogenation oil, etc.) of palm oil. Specific examples of palm oils include palm oil, palm olein, and palm stearin. The transesterified oil of lauric oil and palm oil used in the present invention is preferably a transesterified oil of palm kernel oil and palm oil.
In the transesterified oil of lauric fat and palm oil used in the present invention, the blending ratio of lauric fat and palm fat is a mass ratio of lauric fat and palm fat, preferably 30:70 to 60: 40, more preferably 35:65 to 50:50, and most preferably 35:65 to 45:55.
化学的エステル交換は、例えば、常法に従って、原料油脂を十分に乾燥させ、触媒を原料油脂に対して0.1~1質量%添加した後、減圧下、80~120℃で0.5~1時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、水洗にて触媒を洗い流した後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 There is no restriction | limiting in particular as transesterification reaction for preparing transesterification oil of the lauric oil and palm oil and fat used by this invention, Non-selective transesterification (random ester) which is transesterification with low regioselectivity Exchange) and selective transesterification (regiospecific transesterification), which is a transesterification reaction with high regioselectivity, but non-selective transesterification is preferred. Moreover, there is no restriction | limiting in particular as a transesterification method for preparing the transesterification oil of the lauric oil and palm oil used in this invention, Either a chemical transesterification or an enzymatic transesterification may be sufficient Is preferably chemical transesterification. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.
In the chemical transesterification, for example, according to a conventional method, the raw oil and fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.
本発明の油脂組成物は、油相中に下記油脂Aが配合されていることが好ましい。本発明において油脂Aとは、全トリアシルグリセロール中のM2Lトリアシルグリセロール及びML2トリアシルグリセロールの合計含量が45質量%以上、全構成脂肪酸中の炭素数14以下の飽和脂肪酸(好ましくは炭素数8~14の飽和脂肪酸)含量が20~60質量%、全構成脂肪酸中の炭素数16~18の飽和脂肪酸含量が40~80質量%であり、かつ、エステル交換することにより得られる油脂のことである。 (Oil A)
In the oil and fat composition of the present invention, the following oil and fat A is preferably blended in the oil phase. In the present invention, the fat A is a saturated fatty acid having a total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol of 45% by mass or more and 14 or less carbon atoms in the total constituent fatty acids (preferably having 8 carbon atoms). Is a fat and oil obtained by transesterification, and having a saturated fatty acid content of ˜14 to 20 to 60% by mass, a saturated fatty acid content of 16 to 18 carbon atoms in all the constituent fatty acids being 40 to 80% by mass. is there.
また、本発明で用いる油脂Aにおいて、全構成脂肪酸中の炭素数14以下の飽和脂肪酸(好ましくは炭素数8~14の飽和脂肪酸)含量は、20~60質量%であり、好ましくは23~45質量%であり、更に好ましくは25~40質量%であり、最も好ましくは28~38質量%である。
また、本発明で用いる油脂Aにおいて、全構成脂肪酸中の炭素数16~18の飽和脂肪酸含量は、40~80質量%であり、好ましくは50~75質量%であり、更に好ましくは55~70質量%であり、最も好ましくは60~70質量%である。 In the fat A used in the present invention, the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 45% by mass or more, preferably 45 to 80% by mass, more preferably 45 to 65%. % By weight, most preferably 50-60% by weight.
Further, in the fat A used in the present invention, the content of saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in the total constituent fatty acids is 20 to 60% by mass, preferably 23 to 45%. % By mass, more preferably 25 to 40% by mass, and most preferably 28 to 38% by mass.
In addition, in the fat A used in the present invention, the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is 40 to 80% by mass, preferably 50 to 75% by mass, and more preferably 55 to 70%. % By mass, most preferably 60-70% by mass.
また、本発明で用いる油脂Aにおいて、全構成脂肪酸中の不飽和脂肪酸(好ましくは炭素数16~20の不飽和脂肪酸)含量は、15質量%以下であり、好ましくは10質量%以下であり、更に好ましくは5質量%以下であり、最も好ましくは3質量%以下である。 In the fat A used in the present invention, the content of saturated fatty acids having 20 to 24 carbon atoms in all the constituent fatty acids is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass or less. And most preferably 1% by mass or less.
In the fat A used in the present invention, the content of unsaturated fatty acids (preferably unsaturated fatty acids having 16 to 20 carbon atoms) in all the constituent fatty acids is 15% by mass or less, preferably 10% by mass or less. More preferably, it is 5 mass% or less, Most preferably, it is 3 mass% or less.
本発明で用いる油脂Aにおいて、ラウリン系油脂とパーム系油脂の配合比は、ラウリン系油脂:パーム系油脂の質量比で、好ましくは30:70~70:30であり、より好ましくは40:60~60:40である。 As a preferable example of the fat A used in the present invention, a mixed oil of lauric fat and palm fat is transesterified, and then hydrogenated (preferably complete hydrogenation) until the iodine value becomes 10 or less. The fats and oils obtained by this can be illustrated. In addition, lauric oil and palm oil and fat are separately hydrogenated so that the iodine value is 10 or less (preferably complete hydrogenation), and then these mixed oils are transesterified. Oils and fats can be exemplified. Moreover, the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils whose iodine value is 10 or less and palm-based fats and oils whose iodine value is 20 or less can be illustrated. As a combination of the lauric fat and palm oil and fat, which are the raw oil and fat of the fat A used in the present invention, palm kernel and palm oil, palm kernel olein and palm stearin, palm kernel stearin and hard stearin are preferable.
In the fat A used in the present invention, the blending ratio of the lauric fat and the palm fat is a mass ratio of lauric fat to palm fat, preferably 30:70 to 70:30, more preferably 40:60. ~ 60: 40.
また、本発明で用いる油脂Aを調製するための水素添加の方法としては、特に制限はなく、通常の方法により行うことができる。水素添加は、例えば、ニッケル触媒の下、水素圧0.02~0.3Mpa、160~200℃の条件にて行うことができる。 There is no restriction | limiting in particular as transesterification reaction for preparing the fats and oils A used by this invention, Although either non-selective transesterification and selective transesterification may be sufficient, Non-selective transesterification is preferable. Moreover, there is no restriction | limiting in particular as a method of transesterification for preparing the fats and oils A used by this invention, Both methods of chemical transesterification and enzymatic transesterification may be sufficient, However, It is chemical transesterification. preferable. Chemical transesterification can be performed under the conditions described above.
Moreover, there is no restriction | limiting in particular as a hydrogenation method for preparing the fats and oils A used by this invention, It can carry out by a normal method. Hydrogenation can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.
本発明の油脂組成物は、油相中に液状油が配合されていることが好ましい。本発明において液状油とは、5℃で流動性を有する油脂のことを意味する。また、5℃で流動性を有する油脂は、好ましくは5℃で透明性を有する。
本発明で用いる液状油としては、5℃で流動性を有する油脂であれば、特に制限されることなく使用することができる。 (Liquid oil)
In the oil and fat composition of the present invention, liquid oil is preferably blended in the oil phase. In this invention, liquid oil means the fats and oils which have fluidity | liquidity at 5 degreeC. Moreover, the fats and oils which have fluidity | liquidity at 5 degreeC preferably have transparency at 5 degreeC.
As the liquid oil used in the present invention, any oil and fat having fluidity at 5 ° C. can be used without particular limitation.
本発明の油脂組成物には、乳化剤を配合することができる。本発明の油脂組成物に用いる乳化剤としては、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン脂肪酸エステル(モノグリセライド)、グリセリン有機酸脂肪酸エステル、プロピレングリコール脂肪酸エステル等の合成乳化剤や、レシチン(大豆レシチン、卵黄レシチン等)、リゾレシチン(大豆リゾレシチン、卵黄リゾレシチン等)、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等の合成乳化剤でない乳化剤が挙げられる。これらの乳化剤は1種又は2種以上を併用して用いることもできるが、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチンから選ばれる1種又は2種以上を使用することが好ましい。本発明の油脂組成物において、乳化剤の含量は、好ましくは0.01~5質量%であり、より好ましくは0.05~3質量%であり、最も好ましくは0.1~2質量%である。 (emulsifier)
An emulsifier can be mix | blended with the oil-fat composition of this invention. As the emulsifier used in the oil and fat composition of the present invention, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester (monoglyceride), glycerin organic acid Synthesis of fatty acid esters, propylene glycol fatty acid esters and other synthetic emulsifiers, lecithin (soy lecithin, egg yolk lecithin, etc.), lysolecithin (soy lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, milk fat globule membrane, etc. An emulsifier that is not an emulsifier may be mentioned. These emulsifiers can be used alone or in combination of two or more, but one or more selected from sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and lecithin It is preferable to use two or more. In the oil and fat composition of the present invention, the content of the emulsifier is preferably 0.01 to 5% by mass, more preferably 0.05 to 3% by mass, and most preferably 0.1 to 2% by mass. .
本発明の油脂組成物には、通常、バタークリームに用いられる油脂に配合される成分であれば、特に制限されることなく配合することができる。具体例としては、例えば、水、食塩、塩化カリウム等の塩味剤、β-カロテン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物(カテキン等)、ルチン等の酸化防止剤、香料等が挙げられる。 (Compounding ingredients)
It can mix | blend with the fats and oils composition of this invention, if it is a component normally mix | blended with the fats and oils used for butter cream, without being restrict | limited. Specific examples include, for example, salting agents such as water, salt, potassium chloride, coloring agents such as β-carotene, caramel, and red yeast rice pigment, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, and flavoring agents. Etc.
本発明の油脂組成物は可塑性を付与した可塑性油脂組成物であることが好ましい。
また、本発明の油脂組成物としては、水相を有するものと、水相を有さないものが挙げられるが、水相を有さないものであること好ましい。なお、本発明において水相を有さない油脂組成物(好ましくは可塑性油脂組成物)とは、油相のみからなるショートニングのことである。また、本発明において水相を有する油脂組成物(好ましくは可塑性油脂組成物)とは、マーガリン、ファットスプレッド等の油中水型乳化物、油中水中油型乳化物のことである。 (Characteristics of oil composition)
The oil / fat composition of the present invention is preferably a plastic oil / fat composition imparted with plasticity.
Moreover, as an oil-fat composition of this invention, what has a water phase and what does not have a water phase are mentioned, However, It is preferable that it does not have a water phase. In the present invention, the oil / fat composition having no aqueous phase (preferably a plastic oil / fat composition) is a shortening comprising only the oil phase. Moreover, the oil-fat composition (preferably plastic oil-fat composition) which has a water phase in this invention is a water-in-oil emulsion, such as a margarine and a fat spread, and an oil-in-water oil-in-water emulsion.
本発明の油脂組成物の製造方法は、特に制限されるものではなく、公知のバタークリーム用油脂の製造条件及び製造方法により製造することができる。
具体的には、配合する油溶成分を混合溶解することで製造することができる。また、可塑性を付与する場合は、配合する油溶成分を混合溶解したものを油相とし、必要により調製した水相を混合乳化した後、冷却し、結晶化させることで製造することができる。冷却条件は、好ましくは-0.5℃/分以上、更に好ましくは-5℃/分以上である。この際、徐冷却より急冷却の方が好ましい。また、油相の調製後又は混合乳化後は、殺菌処理することが望ましい。殺菌方法としては、タンクでのバッチ式や、プレート型熱交換機、掻き取り式熱交換機を用いた連続式が挙げられる。
冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクター、オンレーター等のマーガリン製造機やプレート型熱交換機等が挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。 (Method for producing oil and fat composition)
The manufacturing method of the oil-fat composition of this invention is not restrict | limited in particular, It can manufacture with the manufacturing conditions and manufacturing method of fats and oils for well-known butter cream.
Specifically, it can be produced by mixing and dissolving oil-soluble components to be blended. Moreover, when providing plasticity, what mixed and dissolved the oil-soluble component to mix | blend is made into an oil phase, After mixing and emulsifying the aqueous phase prepared as needed, it can manufacture by cooling and crystallizing. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. In addition, after the oil phase is prepared or mixed and emulsified, it is desirable to sterilize. Examples of the sterilization method include a batch type in a tank, a continuous type using a plate type heat exchanger, and a scraping type heat exchanger.
Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, a perfector, and an onlator, a plate heat exchanger, and the like. Moreover, the combination of an open-type diacooler and a compressor is also mentioned as an apparatus to cool.
本発明の油脂組成物は、フィリングクリーム、サンドクリーム、トッピングクリーム等のバタークリーム用の油脂として好適に使用することができる。 (Use of oil composition)
The oil and fat composition of the present invention can be suitably used as an oil and fat for butter cream such as filling cream, sand cream, and topping cream.
また、本発明において、全構成脂肪酸中の含量とは、油脂組成物に含まれる油脂(トリアシルグリセロール)を構成する脂肪酸全量に対する割合のことである。また、本発明において、SFCとは、油脂組成物に含まれる油脂のSFCのことである。 In addition, each triacylglycerol content in fats and oils can be measured according to a gas chromatographic method (for example, according to JAOCS, vol. 70, No. 11, 1111-1114 (1993)) and silver ion column-HPLC. It can be measured by a method (for example, it can be measured according to J. High Resol. Chromatogr., 18, 105-107 (1995)). The content of each fatty acid in the oil and fat can be measured by gas chromatography (for example, it can be measured according to AOCS Ce1f-96). The SFC of fats and oils can be measured in accordance with “2.2.9-2003 solid fat content (NMR method)” of “Standard fat and oil analysis test method” edited by Japan Oil Chemists' Society. In addition, the iodine value of fats and oils can be measured according to “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society. it can.
Moreover, in this invention, the content in all the constituent fatty acids is a ratio with respect to the total amount of fatty acids constituting the fats and oils (triacylglycerol) contained in the fat and oil composition. Moreover, in this invention, SFC is SFC of the fats and oils contained in a fat and oil composition.
本発明のバタークリームは、本発明の油脂組成物を用いて製造したことを特徴とする。
本発明においてバタークリームとは、油脂組成物に糖類等の呈味成分を加えて起泡させたもの又は油脂組成物を起泡させたものに糖類等の呈味成分を加えたものである。なお、本発明のバタークリームは、油脂組成物に糖類等の呈味成分を加えた起泡前のものも包含する。 (Butter cream)
The butter cream of the present invention is manufactured using the oil and fat composition of the present invention.
In the present invention, the butter cream is a product obtained by adding a taste component such as saccharides to an oil or fat composition, or by adding a taste component such as sugars to a material obtained by foaming an oil or fat composition. In addition, the butter cream of this invention includes the thing before foaming which added flavoring components, such as saccharides, to the fats and oils composition.
本発明のバタークリームにおいて、呈味成分の配合量は、好ましくは40~85質量%であり、より好ましくは45~80質量%であり、最も好ましくは50~75質量%である。 The butter cream of the present invention preferably contains a taste component. The taste ingredient used in the butter cream of the present invention can be used without particular limitation as long as it is a taste ingredient usually used in butter cream. Taste components used in the butter cream of the present invention include, for example, glucose, maltose, sucrose (sugar), lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, milk paste, starch syrup, isomerization Sugar such as liquid sugar (sugar, sugar alcohol), cheese, fresh cream, synthetic cream, yogurt, condensed milk, whole milk powder, skim milk powder, skimmed condensed milk, milk, concentrated milk, cocoa mass, cocoa powder, chocolate, etc. Cocoa products, eggs such as egg yolk and powdered egg yolk, pulp jams, fruit juices, nuts and the like.
In the butter cream of the present invention, the blending amount of the taste ingredient is preferably 40 to 85% by mass, more preferably 45 to 80% by mass, and most preferably 50 to 75% by mass.
本発明のバタークリームにおいて、糖類の配合量は、好ましくは10~85質量%であり、より好ましくは30~75質量%であり、最も好ましくは50~75質量%である。 As a taste component used in the butter cream of the present invention, it is preferable to use the saccharide (sugar, sugar alcohol). The shape of the saccharide is not particularly limited, and either solid saccharide or liquid saccharide (liquid saccharide) can be used, but it is more preferable to use liquid saccharide. When liquid sugar is used, the butter cream melts better. The Brix of the liquid sugar is preferably 60 to 80, more preferably 65 to 75, and most preferably 70 to 75.
In the butter cream of the present invention, the amount of the saccharide is preferably 10 to 85% by mass, more preferably 30 to 75% by mass, and most preferably 50 to 75% by mass.
本発明のバタークリームにおいて、前記糖類を含む水中油型乳化物の配合量は、好ましくは5~75質量%であり、より好ましくは10~55質量%であり、最も好ましくは15~45質量%である。 As a taste component used in the butter cream of the present invention, it is preferable to use an oil-in-water emulsion containing the saccharide. More preferably, the oil-in-water emulsion further contains starch. When the oil-in-water emulsion is used, the butter cream melts better in the mouth.
In the butter cream of the present invention, the amount of the oil-in-water emulsion containing the saccharide is preferably 5 to 75% by mass, more preferably 10 to 55% by mass, and most preferably 15 to 45% by mass. It is.
本発明の食品は、本発明のバタークリームを用いて製造したことを特徴とする。
本発明の食品は、本発明のバタークリームと菓子、パン等とを組み合わせたものである。
本発明の食品は、本発明のバタークリームと菓子、パン等とを接触させたものであれば、組み合わせ方法は特に制限されないが、組み合わせ方法としては、挟む、注入、トッピング、被覆等が挙げられる。 (Food)
The food of the present invention is produced using the butter cream of the present invention.
The food of the present invention is a combination of the butter cream of the present invention and confectionery, bread or the like.
As long as the food of the present invention is obtained by bringing the butter cream of the present invention into contact with confectionery, bread, etc., the combination method is not particularly limited. Examples of the combination method include sandwiching, pouring, topping, coating, and the like. .
以下に示す油脂組成物中の各脂肪酸含量、油脂組成物のSFC、油脂組成物中の各トリアシルグリセロール含量の測定は以下の方法により測定した。
油脂組成物中の各脂肪酸含量は、ガスクロマトグラフ法(AOCS Ce1f-96準拠)により測定した。
油脂組成物のSFCは、社団法人日本油化学会編、「基準油脂分析試験法」の「2.2.9-2003 固体脂含量(NMR法)」に準じて測定した。
油脂組成物中の各トリアシルグリセロール含量は、ガスクロマトグラフ法(JAOCS,vol.70,No.11,1111-1114(1993)準拠)及び銀イオンカラム-HPLC法(J.High Resol.Chromatogr.,18,105-107(1995)準拠)により測定した。
油脂のヨウ素価は、社団法人日本油化学会編、「基準油脂分析試験法」の「2.3.4.1-1996 ヨウ素価(ウィイス-シクロヘキサン法)」に準じて測定した。 <Measurement method>
Each fatty acid content in the oil and fat composition shown below, SFC of the oil and fat composition, and each triacylglycerol content in the oil and fat composition were measured by the following methods.
Each fatty acid content in the oil / fat composition was measured by a gas chromatographic method (AOCS Ce1f-96 compliant).
The SFC of the oil / fat composition was measured in accordance with “2.2.9-2003 solid fat content (NMR method)” of “Reference Oil Analysis Test Method” edited by Japan Oil Chemists' Society.
Each triacylglycerol content in the oil and fat composition is determined by gas chromatography (JAOCS, vol. 70, No. 11, 1111-1114 (1993) compliant) and silver ion column-HPLC method (J. High Resol. Chromatogr.,). 18, 105-107 (1995) compliant).
The iodine value of fats and oils was measured according to “2.3.4.1-1996 Iodine number (Wiis-Cyclohexane method)” of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society.
パーム核油(日清オイリオグループ株式会社製造品)40質量部とパーム油(日清オイリオグループ株式会社製造品)60質量部とを混合した混合油を、減圧下120℃に加熱することにより十分に乾燥させた後、対油0.2質量%のナトリウムメチラートを添加し、減圧下、110℃で0.5時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭処理して、C44~C48TAG含有油脂(C44~48TAG含量45.9質量%、M2L+ML2含量22.2質量%、SU2+U3含量12.7質量%、炭素数14以下の飽和脂肪酸含量29.6質量%、炭素数20~24の飽和脂肪酸含量0.3質量%、不飽和脂肪酸含量36.6質量%)を得た。 <Preparation of C44-C48TAG-containing oil and fat>
It is sufficient by heating a mixed oil in which 40 parts by mass of palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 60 parts by mass of palm oil (manufactured by Nisshin Oilio Group Co., Ltd.) to 120 ° C. under reduced pressure. After being dried, 0.2% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was carried out with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method, C44-C48TAG-containing fats and oils (C44-48TAG content 45.9% by mass, M2L + ML2 content 22.2% by mass, SU2 + U3 content 12.7 mass%, saturated fatty acid content 29.6 mass% with 14 or less carbon atoms, saturated fatty acid content 20 to 24 carbon atoms with 0.3 mass%, unsaturated fatty acid content 36.6 mass%). .
パームステアリン(日清オイリオグループ株式会社製造品)50質量部とパーム核オレイン(日清オイリオグループ株式会社製造品)50質量部とを混合した混合油を、減圧下120℃に加熱することにより十分に乾燥させた後、対油0.1質量%のナトリウムメチラートを添加し、減圧下、110℃で0.5時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、脱色した後、ニッケル触媒を用いて160~200℃にて水素添加を行い、ヨウ素価を2以下に調整した。ヨウ素価が2以下になったのを確認した後、温度を100℃以下に下げ、ニッケル触媒をろ過により除去し、脱色、脱臭して、油脂A(M2L+ML2含量54.7質量%、炭素数14以下の飽和脂肪酸含量33.1質量%、炭素数16~18の飽和脂肪酸含量65.1質量%、炭素数20~24の飽和脂肪酸含量0.4質量%、不飽和脂肪酸含量1.4質量%、ヨウ素価0.1)を得た。 <Preparation of fat A>
It is sufficient by heating a mixed oil in which 50 parts by mass of palm stearin (manufactured by Nisshin Oillio Group, Inc.) and 50 parts by mass of palm kernel olein (manufactured by Nisshin Oilio Group, Inc.) to 120 ° C. under reduced pressure Then, sodium methylate with 0.1% by mass of oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water and decolorized, followed by hydrogenation at 160 to 200 ° C. using a nickel catalyst to adjust the iodine value to 2 or less. After confirming that the iodine value became 2 or less, the temperature was lowered to 100 ° C. or less, the nickel catalyst was removed by filtration, decolorized and deodorized, and oil A (M2L + ML2 content 54.7 mass%, carbon number 14) Saturated fatty acid content of 33.1% by mass, saturated fatty acid content of 16 to 18 carbon atoms, 65.1% by mass, saturated fatty acid content of 20 to 24 carbon atoms, 0.4% by mass, unsaturated fatty acid content of 1.4% by mass The iodine value 0.1) was obtained.
(エステル交換油1の調製)
パーム油(日清オイリオグループ株式会社製造品)を分別して得られた軟質部であるパームオレイン(ヨウ素価56)を、減圧下120℃に加熱することにより十分に乾燥させた後、対油0.1質量%のナトリウムメチラートを添加し、減圧下、110℃で0.5時間攪拌しながらエステル交換反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭処理して、エステル交換油1(パームオレインのエステル交換油、ヨウ素価56)得た。
(分別油1の調製)
パーム油(日清オイリオグループ株式会社製造品)を分別することで軟質部の分別油1(パームオレイン、ヨウ素価56)を得た。
(分別油2の調製)
分別油1を、さらに分別することで硬質部の分別油2(パーム中融点、ヨウ素価45)を得た。
(分別油3の調製)
分別油1を、さらに分別することで軟質部のパームスーパーオレイン(ヨウ素価65)を得た。35質量部の分別油1と65質量部のパームスーパーオレインとを混合して、分別油3(パームスーパーオレイン、ヨウ素価60)を得た。
(原料油脂)
菜種油(日清オイリオグループ株式会社製造品、5℃で流動性及び透明性を有する)
大豆油(日清オイリオグループ株式会社製造品、5℃で流動性及び透明性を有する)
パーム油(日清オイリオグループ株式会社製造品)
(乳化剤)
乳化剤1:ソルビタン脂肪酸エステル(商品名:ポエムO-80V、理研ビタミン株式会社製、構成脂肪酸:オレイン酸)
乳化剤2:グリセリン脂肪酸エステル(蒸留モノグリセライド)(商品名:エマルジーMU、理研ビタミン株式会社製、構成脂肪酸:リノール酸)
乳化剤3:グリセリン脂肪酸エステル(蒸留モノグリセライド)(商品名:エマルジーP-100、理研ビタミン株式会社製、構成脂肪酸:パルミチン酸、ステアリン酸)
乳化剤4:グリセリン脂肪酸エステル(蒸留モノグリセライド)(商品名:エマルジーHRO、理研ビタミン株式会社製、構成脂肪酸:オレイン酸)
乳化剤5:ショ糖脂肪酸エステル(商品名:リョートーシュガーエステルS-170、三菱化学フーズ株式会社製、構成脂肪酸:ステアリン酸)
乳化剤6:ショ糖脂肪酸エステル(商品名:リョートーシュガーエステルER-290、三菱化学フーズ株式会社製、構成脂肪酸:エルカ酸)
乳化剤7:ポリグリセリン脂肪酸エステル(ジグリセリン脂肪酸エステル)(商品名:サンソフトQ-18D、太陽化学株式会社製、構成脂肪酸:ステアリン酸)
乳化剤8:プロピレングリコール脂肪酸エステル(商品名:リケマールPS-100、理研ビタミン株式会社製、構成脂肪酸:ステアリン酸)
乳化剤9:レシチン(商品名:レシチンDX、日清オイリオグループ株式会社製)
(酸化防止剤)
トコフェロール(商品名:トコフェロール80、日清オイリオグループ株式会社製) <Other raw materials>
(Preparation of transesterified oil 1)
Palm olein (iodine number 56), which is a soft part obtained by separating palm oil (manufactured by Nisshin Oillio Group Co., Ltd.), is sufficiently dried by heating to 120 ° C. under reduced pressure. .1% by mass of sodium methylate was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, and decolorization and deodorization were performed according to a conventional purification method to obtain transesterified oil 1 (permesterified oil of palm olein, iodine value 56).
(Preparation of fractionated oil 1)
Fractionated oil 1 (palm olein, iodine value 56) of the soft part was obtained by fractionating palm oil (manufactured by Nisshin Oillio Group, Inc.).
(Preparation of fractionated oil 2)
The fractionated oil 1 was further fractionated to obtain a fractionated oil 2 (middle melting point of palm, iodine value 45) as a hard part.
(Preparation of fractionated oil 3)
Fractionated oil 1 was further fractionated to obtain a soft part palm super olein (iodine value 65). 35 parts by mass of fractionated oil 1 and 65 parts by mass of palm super olein were mixed to obtain fractionated oil 3 (palm super olein, iodine value 60).
(Raw oil)
Rapeseed oil (manufactured by Nisshin Oillio Group, Inc., fluidity and transparency at 5 ° C)
Soybean oil (manufactured by Nissin Oilio Group, Inc., fluid and transparent at 5 ° C)
Palm oil (manufactured by Nisshin Oillio Group, Inc.)
(emulsifier)
Emulsifier 1: Sorbitan fatty acid ester (trade name: Poem O-80V, manufactured by Riken Vitamin Co., Ltd., constituent fatty acid: oleic acid)
Emulsifier 2: Glycerin fatty acid ester (distilled monoglyceride) (trade name: Emulgie MU, manufactured by Riken Vitamin Co., Ltd., constituent fatty acid: linoleic acid)
Emulsifier 3: Glycerin fatty acid ester (distilled monoglyceride) (trade name: Emargy P-100, manufactured by Riken Vitamin Co., Ltd., constituent fatty acids: palmitic acid, stearic acid)
Emulsifier 4: Glycerin fatty acid ester (distilled monoglyceride) (trade name: Emulgie HRO, manufactured by Riken Vitamin Co., Ltd., constituent fatty acid: oleic acid)
Emulsifier 5: Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-170, manufactured by Mitsubishi Chemical Foods, Inc., constituent fatty acid: stearic acid)
Emulsifier 6: Sucrose fatty acid ester (trade name: Ryoto Sugar Ester ER-290, manufactured by Mitsubishi Chemical Foods, Inc., constituent fatty acid: erucic acid)
Emulsifier 7: polyglycerin fatty acid ester (diglycerin fatty acid ester) (trade name: Sunsoft Q-18D, manufactured by Taiyo Kagaku Co., Ltd., constituent fatty acid: stearic acid)
Emulsifier 8: Propylene glycol fatty acid ester (trade name: Riquemar PS-100, manufactured by Riken Vitamin Co., Ltd., constituent fatty acid: stearic acid)
Emulsifier 9: Lecithin (trade name: Lecithin DX, manufactured by Nisshin Oilio Group, Inc.)
(Antioxidant)
Tocopherol (Product name: Tocopherol 80, manufactured by Nisshin Oillio Group, Inc.)
表1~3の配合の原料を溶解混合し、オンレーターを用いて急冷可塑化することで、実施例1~8の油脂組成物、比較例1~5の油脂組成物を得た。
品温20℃の各油脂組成物190gを、縦型ミキサー(商品名:N-50、ホバートジャパン株式会社製)を用いて高速モードで20秒攪拌した。攪拌後、各油脂組成物に水あめ(商品名:酵素水飴、日本食品化工株式会社社製、Brix70)160gを加えて縦型ミキサーの高速モードで10秒攪拌した。得られた各混合物にミルクペースト(Brix70、脱脂練乳25質量%、水あめ75質量%)100g及び異性化液糖(商品名フジフラクトH-100、日本食品化工株式会社製、Brix70)50gを加えて縦型ミキサーの低速モードで10秒、高速モードで20秒攪拌した後、更に縦型ミキサーの高速モードで300秒攪拌することで各バタークリームを得た。製造直後の各バタークリームの比重を測定し、下記基準により各バタークリームの起泡性を評価した(比重は値が低いほど、バタークリームの起泡性が高いことを示している。)。また、製造直後の各バタークリームを食することにより、各バタークリームの口溶けを評価した。起泡性及び口溶けの評価は、3点以上を良好であるとした。評価結果を表1~3に示した。 <Evaluation of butter cream>
The raw materials having the formulations shown in Tables 1 to 3 were dissolved and mixed, and quenched and plasticized using an onlator to obtain the oil and fat compositions of Examples 1 to 8 and the oil and fat compositions of Comparative Examples 1 to 5.
190 g of each oil and fat composition having a product temperature of 20 ° C. was stirred for 20 seconds in a high speed mode using a vertical mixer (trade name: N-50, manufactured by Hobart Japan Co., Ltd.). After stirring, 160 g of syrup (trade name: Enzyme Minamata, manufactured by Nippon Shokuhin Kako Co., Ltd., Brix 70) was added to each fat and oil composition, and the mixture was stirred for 10 seconds in the high speed mode of the vertical mixer. 100 g of milk paste (Brix70, skimmed condensed milk 25% by weight, syrup 75% by weight) and isomerized liquid sugar (trade name Fujifract H-100, manufactured by Nippon Shokuhin Kako Co., Ltd., Brix70) 50 g are added to each obtained mixture. Each butter cream was obtained by stirring for 10 seconds in the low speed mode of the mold mixer and 20 seconds in the high speed mode and then stirring for 300 seconds in the high speed mode of the vertical mixer. The specific gravity of each butter cream immediately after production was measured, and the foaming property of each butter cream was evaluated according to the following criteria (the lower the specific gravity, the higher the foaming property of the butter cream). Moreover, the mouth melting of each butter cream was evaluated by eating each butter cream immediately after production. In the evaluation of foamability and melting in the mouth, 3 points or more were considered good. The evaluation results are shown in Tables 1 to 3.
5点:比重が0.65未満
4点:比重が0.65以上0.72未満
3点:比重が0.72以上0.79未満
2点:比重が0.79以上0.86未満
1点:比重が0.86以上 <Evaluation criteria for foamability>
5 points: specific gravity less than 0.65 4 points: specific gravity 0.65 to less than 0.72 3 points: specific gravity 0.72 to less than 0.79 2 points: specific gravity 0.79 to less than 0.86 1 point : Specific gravity is 0.86 or more
5点:口溶け著しく良好で、呈味性を強く感じる。
4点:口溶け良好で、呈味性を感じる。
3点:口溶け良好で、呈味性をやや感じる。
2点:口溶け不良で、呈味性をやや感じる。
1点:口溶け不良で、呈味性を感じにくい。 <Evaluation criteria for melting in the mouth>
5 points: Melting in mouth is remarkably good and taste is strongly felt.
4 points: Melting in mouth is good and taste is felt.
3 points: Melting in mouth is good and taste is slightly felt.
2 points: Poor melting of the mouth and a slight taste.
1 point: It is difficult to feel taste due to poor melting of the mouth.
また、表3から分かるように、比較例1~5の油脂組成物を用いたバタークリームは、起泡性又は口溶けが良好ではなかった。 As can be seen from Tables 1 and 2, the butter creams using the oil and fat compositions of Examples 1 to 8 had good foaming properties and meltability in the mouth.
Further, as can be seen from Table 3, the butter creams using the oil and fat compositions of Comparative Examples 1 to 5 did not have good foamability or meltability in the mouth.
Claims (9)
- 下記(a)~(d)の条件を満たす油脂組成物。
(a)全トリアシルグリセロール中のC44~C48トリアシルグリセロール(構成する脂肪酸残基の総炭素数が44~48であるトリアシルグリセロール)含量が14質量%以上
(b)全トリアシルグリセロール中のSU2トリアシルグリセロール(構成する脂肪酸残基の1つが炭素数16~18の飽和脂肪酸残基、構成する脂肪酸残基の2つが炭素数18の不飽和脂肪酸残基であるトリアシルグリセロール)及びU3トリアシルグリセロール(構成する脂肪酸残基の3つ全てが炭素数18の不飽和脂肪酸残基であるトリアシルグリセロール)の合計含量が40質量%以下
(c)全トリアシルグリセロール中のM2Lトリアシルグリセロール(構成する脂肪酸残基の2つが炭素数14以下の飽和脂肪酸残基、構成する脂肪酸残基の1つが炭素数16以上の飽和脂肪酸残基であるトリアシルグリセロール)及びML2トリアシルグリセロール(構成する脂肪酸残基の1つが炭素数14以下の飽和脂肪酸残基、構成する脂肪酸残基の2つが炭素数16以上の飽和脂肪酸残基であるトリアシルグリセロール)の合計含量が40質量%以下
(d)全トリアシルグリセロール中のPPOトリアシルグリセロール(構成する脂肪酸残基の1,2位がパルミチン酸残基、3位がオレイン酸残基であるトリアシルグリセロール、又は、構成する脂肪酸残基の1位がオレイン酸残基、2,3位がパルミチン酸残基であるトリアシルグリセロール)含量が8.5質量%以下 An oil and fat composition satisfying the following conditions (a) to (d).
(A) The content of C44 to C48 triacylglycerol (triacylglycerol in which the total number of carbon atoms of the constituent fatty acid residues is 44 to 48) in the total triacylglycerol is 14% by mass or more (b) SU2 triacylglycerol (triacylglycerol in which one of the constituent fatty acid residues is a saturated fatty acid residue having 16 to 18 carbon atoms, and two of the constituent fatty acid residues are unsaturated fatty acid residues having 18 carbon atoms) and U3 triacyl (C) M2L triacylglycerol in total triacylglycerol (total triacylglycerol in which all three constituent fatty acid residues are unsaturated fatty acid residues having 18 carbon atoms) Two of the constituent fatty acid residues are saturated fatty acid residues having 14 or less carbon atoms, and one of the constituent fatty acid residues is Triacylglycerol, which is a saturated fatty acid residue having a prime number of 16 or more) and ML2 triacylglycerol (one of the constituent fatty acid residues is a saturated fatty acid residue having 14 or less carbon atoms, and two of the constituent fatty acid residues are 16 or more carbon atoms) (D) PPO triacylglycerol in the total triacylglycerol (positions 1, 2 of the constituent fatty acid residues are palmitic acid residues, 3 The triacylglycerol whose position is an oleic acid residue, or the triacylglycerol whose 1st position of the constituent fatty acid residue is an oleic acid residue and the 2nd and 3rd positions are palmitic acid residues) is 8.5% by mass Less than - 油相中に下記油脂Aが0.5~16質量%配合されている請求項1に記載の油脂組成物。
油脂A:全トリアシルグリセロール中のM2Lトリアシルグリセロール及びML2トリアシルグリセロールの合計含量が45質量%以上、全構成脂肪酸中の炭素数14以下の飽和脂肪酸含量が20~60質量%、全構成脂肪酸中の炭素数16~18の飽和脂肪酸含量が40~80質量%であり、かつ、エステル交換することにより得られる油脂 The oil and fat composition according to claim 1, wherein 0.5 to 16% by mass of the following oil and fat A is blended in the oil phase.
Fat and oil A: The total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 45% by mass or more, and the content of saturated fatty acids having 14 or less carbon atoms in the total constituent fatty acids is 20 to 60% by mass. Fats and oils having a saturated fatty acid content of 16 to 18 carbon atoms in the content of 40 to 80% by mass and transesterification - 油相中に液状油が35質量%以下配合されている請求項1又は請求項2に記載の油脂組成物。 The oil-and-fat composition according to claim 1 or 2, wherein liquid oil is blended in an amount of 35% by mass or less in the oil phase.
- 乳化剤を含有する請求項1~請求項3のいずれか1項に記載の油脂組成物。 The oil or fat composition according to any one of claims 1 to 3, comprising an emulsifier.
- 前記乳化剤がソルビタンオレイン酸エステルを含む請求項4に記載の油脂組成物。 The oil / fat composition according to claim 4, wherein the emulsifier contains sorbitan oleate.
- 前記油脂組成物がバタークリームに用いられる請求項1~請求項5のいずれか1項に記載の油脂組成物。 The oil / fat composition according to any one of claims 1 to 5, wherein the oil / fat composition is used in butter cream.
- 請求項1~請求項6のいずれか1項に記載の油脂組成物を用いて製造したバタークリーム。 A butter cream produced using the oil or fat composition according to any one of claims 1 to 6.
- 前記バタークリームがサンドクリーム、フィリングクリーム又はトッピングクリームである請求項7に記載のバタークリーム。 The butter cream according to claim 7, wherein the butter cream is a sand cream, a filling cream or a topping cream.
- 請求項7又は請求項8に記載のバタークリームを用いて製造した食品。 A food produced using the butter cream according to claim 7 or 8.
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CN103402364A (en) | 2013-11-20 |
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