WO2013062110A1 - Foamable oil-in-water type emulsified fat composition for a whipped cream - Google Patents

Foamable oil-in-water type emulsified fat composition for a whipped cream Download PDF

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Publication number
WO2013062110A1
WO2013062110A1 PCT/JP2012/077796 JP2012077796W WO2013062110A1 WO 2013062110 A1 WO2013062110 A1 WO 2013062110A1 JP 2012077796 W JP2012077796 W JP 2012077796W WO 2013062110 A1 WO2013062110 A1 WO 2013062110A1
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Prior art keywords
oil
weight
fat
reaction
palm
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PCT/JP2012/077796
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French (fr)
Japanese (ja)
Inventor
晃生 榊
敏秀 磯部
山本　章博
章弘 菊田
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株式会社カネカ
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Publication of WO2013062110A1 publication Critical patent/WO2013062110A1/en

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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • 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

Definitions

  • the present invention relates to a foamable oil-in-water emulsified oil / fat composition used for whipped cream used for cake topping or nappe.
  • the purpose of foaming oil-in-water emulsified oil and fat composition for whipped cream is to improve mouthfeel, whipping time, overrun after whipping, and shape retention by lowering the amount of oil crystals.
  • Liquid oil is used.
  • rapeseed oil, corn oil, and soybean oil which are conventionally used as liquid oils, have good stock solution stability but poor flavor, and are expensive due to high raw materials. Therefore, in order to reduce the cost, using palm olein and palm super olein, which can be industrially produced as palm-derived fats and oils, will reduce the cost and taste good, but crystallization will occur during refrigerated storage and the stock solution will be stable. There was a problem that became worse.
  • Patent Document 1 discloses a transesterification reaction of laurin oil and fat, oil and fat A composed of lauric oil and fat, and extremely hardened oil and fat of laurin oil and fat, and palm oil having an iodine value of 55 to 71.
  • the fat and oil B comprising the obtained transesterified fat and oil has an SFC (solid fat content) of less than 5% at 35 ° C., the SFC (solid fat content) at 15 ° C. of the fat composition and the SFC at 25 ° C.
  • An oil and fat composition for whipped cream having a difference of (solid fat content) of 30% or more is disclosed.
  • Patent Document 2 discloses transesterification of an oil / fat blend containing 70% by mass or more of palm fractionated oil and fat, palm core fractionated and hard oil and / or palm fractionated and hard oil, and palm fractionated soft oil and fat having an iodine value of 52 to 75.
  • a foamable oil-in-water emulsified oil / fat composition containing a transesterified oil / fat and further a palm extremely hardened oil / fat is disclosed.
  • triglyceride having palmitic acid bonded to ⁇ -position (2nd position) is known to exhibit much higher absorbability than triglyceride having palmitic acid bonded to ⁇ -position (1,3rd position) (patent) Reference 3).
  • the solid fat and liquid oil that are filtered out when producing a liquid oil using palm oil as a raw material have a large amount of palmitic acid as a constituent fatty acid, but most of them are bonded to the 1st and 3rd positions. It does not show high absorbency.
  • JP 2008-228610 A Japanese Patent Application No. 2008-244672 JP-A-6-70786
  • the present invention has a good flavor and stock solution stability, and is also low in cost.
  • An object is to provide a foamy oil-in-water emulsified oil and fat composition.
  • the inventors of the present invention use palm-based fats and oils as the main raw material, and the SU2 / UUU weight ratio is 1.9 or less and the SSS content is as follows.
  • a foaming oil-in-water emulsified oil / fat composition for whipped cream that has both flavor and stock solution stability by using a palm oil-derived liquid oil containing 2% by weight or less and containing a large amount of glyceride having palmitic acid bonded to the 2-position.
  • the present inventors have found that a product can be obtained and have completed the present invention.
  • the first of the present invention is a glyceride containing palm oil and fat as a main raw material, having a SU2 / UUU weight ratio of 1.9 or less and an SSS content of 2% by weight or less and having palmitic acid bonded to the 2-position.
  • the present invention relates to a foamable oil-in-water emulsified oil / fat composition for whipped cream, containing 0.5 to 30% by weight of a palm oil-derived liquid oil containing 10 to 30% by weight.
  • a preferred embodiment relates to the above-described foamable oil-in-water emulsified oil / fat composition for whipped cream, wherein the cloud point of the palm oil-derived liquid oil is 0 to -12 ° C.
  • the palm oil-derived liquid oil uses, as a main raw material, a palm-based fat and oil having a saturated fatty acid content of 70% by weight or less in the entire constituent fatty acid, and the SSS / S2U in the fat and oil is 0.00.
  • the present invention relates to a foamable oil-in-water emulsified oil / fat composition for whipped cream as described above, which is a liquid oil obtained by subjecting the direct transesterification reaction to 5 or more, stopping the reaction, and separating and removing the hard part. .
  • the second of the present invention relates to a whipped cream obtained by whipping the foamable oil-in-water emulsified oil / fat composition for whipped cream described above.
  • a liquid oil it is derived from palm oil and has a very high liquidity.
  • the amount of crystals is suppressed, and both a good flavor and stock solution stability are combined, and a preferable milk flavor is strong.
  • the foamable oil-in-water emulsified oil / fat composition for whipped cream according to the present invention comprises palm oil / fat as a main raw material, a SU2 / UUU weight ratio of 1.9 or less, and an SSS content of 2% by weight or less. It is preferable to contain 0.5 to 30% by weight of a palm oil-derived liquid oil containing 10 to 30% by weight of glyceride to which palmitic acid is bound in the whole liquid oil.
  • the fatty acid composition of triglyceride in the present invention is abbreviated as follows.
  • S saturated fatty acid
  • U unsaturated fatty acid
  • SSS trisaturated fatty acid glyceride
  • SU2 monosaturated fatty acid diunsaturated fatty acid glyceride
  • S2U disaturated fatty acid monounsaturated fatty acid glyceride
  • UUU triunsaturated fatty acid glyceride
  • the method for measuring each triglyceride content is as follows. ⁇ Measurement of each triglyceride content in fats and oils> Each triglyceride content in fats and oils is determined using AOCS Official using HPLC. It was measured according to Method Ce 5c-93 and calculated from the retention time and area ratio of each peak. The analysis conditions are described below. Eluent: Acetonitrile: Acetone (70:30, volume ratio) Flow rate: 0.9 ml / min Column: ODS Column temperature: 36 ° C Detector: Differential refractometer
  • the method for measuring the fatty acid composition in the fat is as follows. ⁇ Measurement of fatty acid composition in fats and oils>
  • the fatty acid composition in the oil and fat can be measured by the FID constant temperature gas chromatograph method.
  • the FID constant temperature gas chromatograph method is a method described in “2.4.2.1 Fatty acid composition” of “Standard oil analysis test method” (issue year: 1996) edited by Japan Oil Chemistry Association.
  • the palm oil-derived liquid oil used in the present invention is made of palm oil and fat, preferably palm oil and fat having an iodine value of 55 or more as a main raw material, has a specific fatty acid composition, and has low liquidity and high oxidation stability.
  • Liquid oil is not particularly limited as long as it is derived from palm oil, and examples thereof include palm refined oil, unrefined crude oil, and fractionated oil and fat such as palm olein obtained by one or more fractionations. .
  • the palm oil-derived liquid oil used in the present invention can be produced by a direct transesterification reaction of palm oil.
  • the saturated fatty acid content in the total constituent fatty acids of the palm oil used as a raw material is preferably 70% by weight or less, more preferably 3 to 70% by weight, still more preferably 3 to 52% by weight, particularly preferably 30 to 52% by weight. If the saturated fatty acid content is more than 70% by weight, there will be too many hard parts during direct transesterification, making it difficult to obtain crystals with good separability, and obtaining a liquid oil with high liquidity in a high yield. It can be difficult. However, if the saturated fatty acid content is less than 3% by weight, the raw material becomes expensive, and the obtained liquid oil becomes expensive, which may increase the cost too much.
  • a preferred embodiment of palm oil is palm olein.
  • the said palm olein in this invention refers to the thing obtained by isolate
  • the content of fats and oils other than palm-based fats and oils is preferably as small as possible, preferably 50% by weight or less, more preferably 30% by weight or less, and still more preferably 10%. % By weight or less, most preferably 0% by weight. If the content of fats and oils other than palm-based fats and oils is more than 50% by weight, the raw material becomes expensive, and the obtained liquid oil becomes expensive, which may increase the cost too much.
  • the SU2 / UUU weight ratio in the finally obtained liquid oil is 1.9 or less, more preferably 1.1 or less, and the SSS content is There is no particular limitation as long as it is an edible oil and fat of 2% by weight or less.
  • oils examples include soybean oil, rapeseed oil, sunflower oil, high oleic rapeseed oil, high oleic sunflower oil, olive oil, sesame oil, canola oil, cottonseed oil, rice bran oil, safflower oil, palm oil, palm kernel
  • oils shea fats, monkey fats, lippe fats, cacao fats, beef fats, pork fats, milk fats, fractionated fats, hardened fats, transesterified fats and oils of these fats and the like.
  • soybean oil, rapeseed oil, high oleic rapeseed oil, high oleic sunflower oil and the like having a saturated fatty acid content in the total constituent fatty acids lower than 20% by weight are preferred because the effects of the present invention are easily exhibited.
  • the saturated fatty acid content in the entire constituent fatty acids of the fats and oils other than the palm-based fats and oils is preferably 70% by weight or less, more preferably 3 to 70% by weight, for the same reason as described for the palm-based fats and oils. More preferably, it is 3 to 52% by weight.
  • the triglyceride composition of the liquid oil may have a SU2 / UUU weight ratio of 1.9 or less. Preferably, it is less than 1.3, more preferably 1.1 or less.
  • the SU2 / UUU weight ratio is preferably 1.0 or less, more preferably 0.95 or less, 0.9 or less, 0.8 or less, 0.7 or less, Hereinafter, the smaller the value, 0.5 or less, the more preferable.
  • the lower limit of the SU2 / UUU weight ratio is preferably 0.5 or more, more preferably 0.6 or more, still more preferably 0.65 or more, and 7 or more is particularly preferable.
  • the SU2 / UUU weight ratio is preferably in the range of 1.1 to 0.5, more preferably 1.0 to 0.6, and 0.95 to 0. .65 is more preferable, and 0.9 to 0.7 is most preferable.
  • the SSS content in the palm oil-derived liquid oil used in the present invention is preferably as small as possible, and the SSS content of the liquid oil is preferably 2% by weight or less, and 0.5% by weight or less. Is more preferably 0.3% by weight or less, particularly preferably 0.1% by weight or less, extremely preferably 0.05% by weight or less, and 0.03% by weight or less. Most preferred. When the SSS content of the liquid oil exceeds 2% by weight, the liquid oil may not be used as a substitute for a commonly used liquid oil.
  • the S2U content is preferably 0.5 to 10% by weight in the entire liquid oil.
  • the S2U content is more preferably 1.0 to 10.0% by weight, still more preferably 2.0 to 9.5% by weight, particularly preferably 3.0 to 9.0% by weight, and 4.0 to 8.%. 5% by weight is most preferred.
  • the UUU content is preferably 12% by weight or more, more preferably 25% by weight or more, further preferably 35% by weight or more, and 40% by weight or more. Is most preferred.
  • the palm oil-derived liquid oil used in the present invention has a higher content of glyceride bound to palmitic acid at the 2-position, considering that the crystals generated during refrigeration and freezing are finer and less likely to break emulsion and absorbability. The more preferable.
  • the reason for this is that, in the palm oil-derived liquid oil used in the present invention, the content of POP (1,3-dipalmitoyl-2-oleoylglycerin) is small when the content of glyceride bound with palmitic acid at the 2-position is large. This is because glyceride is structurally low in symmetry, so that it is difficult to form a coarse crystal and the absorbency is considered high.
  • the content of glyceride having palmitic acid bonded to the 2-position is preferably 10 to 30% by weight, more preferably 13 to 30% by weight, and further more preferably 16 to 30% by weight.
  • 16 to 25% by weight is particularly preferable, and 16 to 20% by weight is most preferable.
  • the content of polyunsaturated fatty acids in the palm oil-derived liquid oil used in the present invention is preferably as low as possible from the viewpoint of oxidation stability, preferably 22% by weight or less, more preferably 21% by weight or less, and 20% by weight or less. More preferred is 19% by weight or less, particularly preferred is 18% by weight or less, and most preferred is 17% by weight or less.
  • the timing for stopping the direct transesterification described later may be advanced or the fractionation temperature may be increased.
  • the cloud point of the palm oil-derived liquid oil used in the present invention is not particularly limited as long as it satisfies the liquid oil composition, but is preferably 0 ° C. to ⁇ 12 ° C., from ⁇ 2 ° C. to ⁇ 12 ° C. is more preferable, ⁇ 2.5 ° C. to ⁇ 12 ° C. is further preferable, and 0 ° C. to ⁇ 10 ° C. is preferable and 0 ° C. to ⁇ 9 ° C. is more preferable from the viewpoint of ease of production and oxidation stability.
  • the palm oil-derived liquid oil used in the present invention preferably has a CDM value of 5 hours or more, more preferably 6 hours or more, and still more preferably 8 hours or more (CDM: Conductometric Determination Method, “Standard Oil Analysis Test”. (See Law 2.5.1.2-1996 CDM test).
  • CDM Conductometric Determination Method, “Standard Oil Analysis Test”. (See Law 2.5.1.2-1996 CDM test).
  • the palm oil-derived liquid oil used in the present invention has a high CDM value as described above, and is excellent in oxidation stability.
  • the first production method is characterized in that the direct transesterification reaction is stopped in order to obtain a composition in which crystals with high separability are likely to be generated during crystallization.
  • the second production method is characterized in that crystals having good separability are produced during the direct transesterification reaction, and thereafter fractionation is performed without dissolving all the crystals.
  • the raw material fat is used, and as SSS / S2U in the fat increases, crystals with higher separability are more likely to be generated and separation efficiency is increased, so that SSS / S2U is 0.5 or more.
  • the direct transesterification reaction is performed until the reaction is stopped, and then the hard part is separated and removed.
  • the SSS / S2U in the fat is preferably 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, and 1.75 or more, and the SSS / S2U in the fat or oil is preferably 2.0 or more. It is most preferable to carry out the direct transesterification reaction.
  • the direct transesterification reaction using palm-based fats and oils having a saturated fatty acid content of 70% by weight or less in the whole constituent fatty acids as a main raw material, and at least 31% by weight of the SSS content in the oil / fat composition during the reaction. It is preferable to carry out until the S2U content is 14% by weight or less and the reaction is stopped without exceeding. If the above is satisfied, any number of direct transesterification reactions may be performed. However, considering the cost, it is preferable to stop the transesterification immediately if the above is satisfied.
  • the direct transesterification reaction is performed while flowing the fats and oils by applying force from the outside, and then the solid fat content is separated without making it 1% or less. .
  • the direct transesterification reaction is performed until the SSS / S2U in the fat becomes 0.5 or more.
  • SSS / S2U in the oil / fat is preferably as high as 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, 1.75 or more, and SSS / S2U in the oil / fat becomes 2.0 or more. It is most preferable to carry out the direct transesterification reaction.
  • the SSS content in the oil and fat composition during the direct transesterification reaction does not exceed 31% by weight, and it is even more preferable that the S2U content be 14% by weight or less.
  • crystallization is performed after the direct transesterification reaction and before the fractionation treatment.
  • the condition for raising the temperature is to prevent the solid fat content from becoming 1% by weight or less. If the temperature is raised until the solid fat content is 1% by weight or less, the heating cost increases, and the effect as a seed crystal may be lost when crystallization is performed.
  • the crystallization rate is preferably 0.01 ° C./min to 5 ° C./min, more preferably 0.1 ° C./min to 2 ° C./min. If the crystallization rate is out of the above range, the separation of the generated crystals may be poor.
  • the direct transesterification reaction in the present invention is a reaction in which transesterification is carried out while generating fat crystals under a catalyst having transesterification ability.
  • the direct transesterification method in the present invention may be either a batch type or a continuous type.
  • the direct transesterification reaction may be cyclic.
  • SSS and SS diglyceride composed of two saturated fatty acids precipitated in the palm oil and fat deposited in the raw material oil tank A adjusted to a specific temperature are precipitated, and the supernatant liquid is obtained.
  • the direct transesterification reaction is performed until the SSS / S2U in the fats and oils in the raw material oil tank A becomes 0.5 or more. More preferably, the SSS / S2U in the fat is 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, 1.75 or more, most preferably, the SSS / S2U in the fat is 2 Direct transesterification reaction is carried out until it becomes 0 or more.
  • the direct transesterification reaction is carried out until the S2U content is 14% by weight or less without the SSS content in the oil or fat exceeding 31% by weight. Thereafter, the reaction fats and oils in the raw material oil tank A are separated into liquid oil (soft part) and solid fat (hard part).
  • the catalyst used for the direct transesterification reaction is not particularly limited, and any catalyst such as a chemical catalyst or an enzyme catalyst may be used as long as it has transesterification ability.
  • a chemical catalyst potassium sodium alloy is preferable because of its high activity at low temperatures, and sodium methylate is more preferable because of economy and ease of handling.
  • the amount of the chemical catalyst used is not particularly limited, and may be an amount used in ordinary transesterification, but is preferably 0.01 to 1 part by weight with respect to 100 parts by weight of the raw oil and fat in view of reaction efficiency and economy. .
  • Sodium methylate is preferably 0.05 to 0.5 parts by weight, preferably 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the raw oil and fat, from the viewpoint of reaction efficiency and fractionation efficiency, and yield of liquid oil. Part by weight is more preferred.
  • the enzyme catalyst is not particularly limited as long as it is a lipase having transesterification ability, and may be a random transesterase having no positional specificity or a transesterase having 1,3-position specificity. However, depending on the desired amount of palmitic acid at the 2-position, it is preferable to use a random transesterification reaction or a regiospecific transesterification reaction.
  • the amount of the enzyme catalyst used is not particularly limited as long as the transesterification reaction proceeds, but is preferably 0.5 to 20 parts by weight with respect to 100 parts by weight of the raw material fats and oils from the viewpoint of reaction efficiency and economy.
  • the direct transesterification reaction temperature is not particularly limited as long as it is a temperature at which the high melting point glyceride is crystallized, but a temperature at which the catalytic activity is the highest is preferable in order to perform the reaction efficiently at the start of the reaction.
  • sodium methylate it is preferably 50 ° C to 120 ° C
  • potassium sodium alloy it is preferably 25 ° C to 270 ° C.
  • an enzyme catalyst it is preferably 50 ° C to 70 ° C.
  • the direct transesterification temperature is preferably 0 ° C. to 40 ° C., more preferably 10 ° C. to 40 ° C.
  • the direct transesterification reaction temperature is preferably 0 ° C. to 40 ° C., more preferably 10 ° C. to 40 ° C. 1 to 18 hours after the start of the reaction.
  • the final reaction temperature is the direct transesterification reaction temperature.
  • stirring it is preferable to perform stirring at a speed of 1000 rpm or less, more preferably 600 rpm or less, more preferably from the viewpoint of imparting fluidity to fats and oils and producing excellent separable crystals. Preferably, it is 300 rpm to 1 rpm.
  • the final amount of crystals after the direct transesterification reaction is preferably 3% by weight to 60% by weight, more preferably 5% by weight to 40% by weight, based on the entire reaction fat and oil, from the viewpoint of fractionation efficiency.
  • the amount of crystals may be controlled by the reaction time, and the direct transesterification reaction at 0 ° C. to 40 ° C., preferably 10 ° C. to 40 ° C. is used for 1 to 48 hours when a chemical catalyst is used. In this case, it is preferable to carry out for 3 to 120 hours.
  • the method for stopping the direct transesterification reaction is not particularly limited as long as the reaction is stopped, but if it is a chemical catalyst, water or citric acid can be added, and it is acidic from the viewpoint of preventing deterioration of the equipment during fractionation. It is preferable to stop neutralization with the substance.
  • the addition amount of the terminator is preferably from 0.1 to 5 parts by weight, more preferably from 0.2 to 1 part by weight, based on 100 parts by weight of the reaction fat and oil from the viewpoint of fractionation efficiency. When the amount is more than 5 parts by weight, the filtration efficiency at the time of fractionation may deteriorate, and the yield of liquid oil may decrease. On the other hand, when the addition amount of the terminator is less than 0.1 parts by weight, the color tone may deteriorate or the reaction may not stop.
  • the timing for stopping the direct transesterification reaction is preferably after the reaction is performed until the SSS content in the oil and fat composition during the reaction is 31% by weight or less and the S2U content is 14% by weight or less. . More preferably, from the viewpoint of the liquidity of the liquid oil, it is preferable that the reaction is performed until the SU2 / UUU (weight ratio) is 1.9 or less, more preferably 1.1 or less.
  • the reaction is more preferably terminated when the SSS content is between 1% and 31% by weight, particularly preferably between 1% and 25% by weight, very particularly preferably between 1% and 20% by weight, and between 1% and 15% by weight. % Is most preferred.
  • the S2U content in the oil and fat during the reaction decreases as the direct transesterification reaction is continued.
  • the S2U content in the oil and fat during the reaction is 14% by weight. It is preferable to stop after reacting until it becomes less than 10%, more preferably until 10% by weight or less, still more preferably until 7% by weight or less, and most preferably until 5% by weight or less.
  • the method of fractionating liquid oil after the direct transesterification is not limited to solvent fractionation or dry fractionation.
  • solvent fractionation requires equipment costs and running costs due to the use of solvent
  • dry fractionation without using a solvent is preferable.
  • hexane, acetone or the like can be used.
  • the fractionation temperature in the dry fractionation is preferably 0 ° C. to 45 ° C., preferably 30 ° C. or less, more preferably 20 ° C. or less, still more preferably 10 ° C. or less in order to obtain higher liquidity, and also the viewpoint of yield. Including 0 to 10 ° C is most preferable.
  • the foamable oil-in-water emulsified oil / fat composition for whipped cream of the present invention it is preferable to contain 0.5 to 30% by weight of the palm oil-derived liquid oil as described above in the whole oil-in-water emulsified oil / fat composition.
  • the content of the palm oil-derived liquid oil in the foamable oil-in-water emulsified oil / fat composition for whipped cream is more preferably 1 to 20% by weight, still more preferably 1 to 10% by weight, Preferably, it is 2 to 5% by weight.
  • the content of the palm oil-derived liquid oil is less than 0.5% by weight, the dissolution in the mouth tends to be poor, and the stock solution stability tends to be poor, and if it exceeds 30% by weight, the shape retention after whipping tends to be poor. is there. Moreover, if content of palm oil origin liquid oil is the said range, milk flavor will be strongly felt.
  • Oils and fats other than the palm oil-derived liquid oil are not particularly limited as long as they are edible, and vegetable oils, animal oils, edible refined processed oils and the like can be used. Specifically, linseed oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut Oil, olive oil, coconut oil, tea oil, castor oil, palm oil, palm oil, palm kernel oil, cocoa butter, shea fat, borneo fat and other vegetable oils, fish oil, whale oil, beef tallow, pork fat, milk fat, sheep fat, etc. Animal fats and oils, those obtained by transesterification of these fats and oils, hardened fats and oils, fractionated fats and oils, mixed fats and oils can be mentioned, and at least one selected from the group of these fats and oils can be used.
  • foamable oil-in-water emulsified oil / fat composition of the present invention it is preferable to use proteins and emulsifiers in addition to fats and oils, and if necessary, thickening polysaccharides, saccharides, salts, coloring agents, fragrances, etc. Can be used.
  • the protein is not particularly limited as long as it can be used in food, but milk-derived protein is preferable in terms of flavor.
  • milk-derived protein sources include raw milk, whole fat concentrated milk, and non-fat. Concentrated milk, whole milk powder, skim milk, skim milk powder, butter milk, butter milk powder, whey, whey powder, fresh cream, sweetened condensed milk, sugar-free condensed milk, butter, yogurt, cheese, casein protein, whey protein, UF membrane
  • milk-derived protein sources include raw milk, whole fat concentrated milk, and non-fat. Concentrated milk, whole milk powder, skim milk, skim milk powder, butter milk, butter milk powder, whey, whey powder, fresh cream, sweetened condensed milk, sugar-free condensed milk, butter, yogurt, cheese, casein protein, whey protein, UF membrane
  • the protein content is preferably in the range of 0.1 to 10.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition.
  • the amount is less than 0.1% by weight, the emulsification may become unstable.
  • the amount is more than 10.0% by weight, the viscosity of the foamable oil-in-water emulsified oil / fat composition to be obtained becomes too high, resulting in production problems. There is.
  • the emulsifier is not particularly limited as long as it is an emulsifier for food.
  • examples include fatty acid esters and polyoxyethylene sorbitan fatty acid esters, and at least one selected from these groups can be used.
  • the content of the emulsifier is preferably in the range of 0.1 to 1.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition. If the amount is less than 0.1% by weight, the emulsification may become unstable or the desired whipped physical properties may not be obtained. If the amount is more than 1.0% by weight, the flavor and cost may not be preferable.
  • thickening polysaccharides examples include guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, gellan gum, locust bean gum, gum arabic, and CMC. Use at least one selected from these groups can do.
  • saccharide examples include sugar, isomerized sugar, liquid sugar, saccharified starch, sugar alcohol, and the like, and at least one selected from the group can be used.
  • salts include sodium salt of potassium phosphate, potassium salt, sodium salt of citric acid, and the like, and at least one selected from these groups can be used.
  • coloring agents, flavors and the like are not particularly limited as long as they are for food, but they can be used as necessary.
  • the production method of the foamable oil-in-water emulsified oil / fat composition of the present invention is exemplified below.
  • the oil phase part which can be produced by an existing method, is prepared by mixing oil-soluble emulsifiers and oil-soluble raw materials such as fragrances with oils and fats heated and dissolved at 50 to 80 ° C.
  • Aqueous raw materials such as protein, salts, fragrances and the like are added to the aqueous phase part obtained by stirring and dissolving, and pre-emulsified.
  • the foaming oil-in-water type emulsified oil-fat composition of this invention can be obtained by performing each process normally performed, such as homogenization, disinfection, homogenization, cooling, and aging.
  • the ratio of the oil phase part to the water phase part is preferably in the range of 15:85 to 55:45, more preferably in the range of 20:80 to 50:50.
  • the foamable oil-in-water emulsified oil / fat composition for whipped cream of the present invention is whipped and used for filling, topping, sand, spread, etc. for refrigerated and frozen cakes and confectionery products.
  • the reaction solution was concentrated and then subjected to silica gel column chromatography (Model number: Silica gel 60 (0.063-0.200 mm) for column chromatography, manufactured by Merck Co., Ltd., separated into triglyceride, diglyceride, and monoglyceride components, removing triglyceride and diglyceride components that remain slightly unreacted, and monoglyceride component Was recovered.
  • silica gel column chromatography Model number: Silica gel 60 (0.063-0.200 mm
  • the glyceride content having palmitic acid at the second position was determined based on the retention time and peak area area of the organic phase by gas chromatography (model number: 6890N, manufactured by Agilent).
  • liquid oils obtained by the production methods of Production Examples 1 to 10 were analyzed for fatty acid composition, triglyceride composition, cloud point, iodine value, and CDM value, and the results are summarized in Table 1.
  • the oil and fat temperature after decolorization is 1 ° C / min (set value) until 40 ° C and from 40 ° C to 0.2 ° C / min (set value), and when it reaches 10 ° C, the temperature is maintained. Then, crystallization was performed until 24 hours in total from the start of temperature drop. After crystallization, 3200 parts by weight (yield: 64%) of liquid oil was obtained by filtering using a filter press (pressurized to 3 MPa).
  • the stock solution stability was obtained by putting 60 g of the foamable oil-in-water emulsified oil / fat composition for whipped cream obtained in the Examples and Comparative Examples into a 100 cc beaker, and stirring the mixture under a condition of 120 rpm with a stirring impeller having a diameter of 4 cm. The time required until the fluidity disappeared was taken as the evaluation value. In addition, it can be said that stock solution stability is so favorable that time required until fluidity
  • the whipping time was 4 kg of the foamable oil-in-water emulsified oil / fat composition for whipped cream obtained in the examples and comparative examples in a can-to-mixer (model number: CS-20: manufactured by Kanto Blender Kogyo Co., Ltd.), granulated sugar 400 g was added, whipped under high-speed stirring conditions (380 rpm), and the time taken to reach an appropriate hardness for topping was taken as the evaluation value.
  • Overrun (%) [(weight of a constant volume of foamable oil-in-water emulsified oil composition) ⁇ (weight of a constant volume of whipped cream)] ⁇ (weight of a constant volume of whipped cream) ⁇ 100
  • ⁇ Flavor evaluation method for whipped cream> For the evaluation of the flavor, sensory evaluation was performed by 8 expert panelists eating it, and the result was averaged.
  • the evaluation criteria at that time are as follows. (Double-circle): The aftertaste is rich and milky and is very preferable. ⁇ : The aftertaste is slightly greasy and is milky, which is preferable. (Triangle
  • Example 1 Preparation of oil-in-water emulsified oil / fat composition for whipped cream
  • Table 3 a foamable oil-in-water emulsified oil / fat composition for whipped cream was prepared as follows.
  • a liquid oil IV84
  • the oil phase portion was stirred and pre-emulsified while being added to the aqueous phase portion.
  • This emulsion is treated at a homogenization pressure of 4.0 MPa, then directly sterilized at 142 ° C. for 4 seconds in a steam injection sterilizer, treated again at a homogenization pressure of 6.5 MPa, and then the plate. It cooled to 5 degreeC with the type
  • Example 2 Production of oil-in-water emulsified oil / fat composition for whipped cream
  • soy lecithin, polyglycerin stearate (HLB) 2.6
  • This emulsion is treated at a homogenization pressure of 4.0 MPa, then directly sterilized at 142 ° C. for 4 seconds in a steam injection sterilizer, treated again at a homogenization pressure of 6.5 MPa, and then the plate. It cooled to 5 degreeC with the type
  • each of the foamable oil-in-water emulsified oil / fat compositions for whipped creams of Examples 1 and 2 had extremely excellent stock solution stability of 60 minutes or more.
  • the stock solution stability of the comparative example was 42 minutes (Comparative Example 1), 27 minutes (Comparative Example 2), 39 minutes (Comparative Example 3), and 9 minutes (Comparative Example 4), respectively.
  • the stability of the stock solutions of Comparative Examples 2 and 4 using palm olein (IV 60) was poor even compared to Comparative Examples 1 and 3 using rapeseed oil.
  • Example 3 Production of whipped cream
  • a can-to-mixer model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.
  • the whipping time was 7 minutes and 50 seconds, overrun.
  • the whipping was completed at 153%.
  • Example 4 Production of whipped cream
  • a can-to-mixer model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.
  • the whipping time was 6 minutes and 7 seconds, overrun.
  • the whipping was completed at 101%.
  • Comparative Example 5 Production of whipped cream
  • a can-to-mixer model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.
  • the whipping time was 7 minutes 58 seconds, overrun.
  • the whipping was completed at 153%.
  • Comparative Example 6 Production of whipped cream
  • a can-to-mixer model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.
  • the whipping time was 7 minutes 57 seconds, overrun.
  • the whipping was completed at 153%.
  • Comparative Example 7 Production of whipped cream
  • a can-to-mixer model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.
  • the whipping time was 6 minutes and 10 seconds, overrun. The whipping was completed at 100%.
  • Comparative Example 8 Production of whipped cream
  • a can-to-mixer model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.
  • the whipping time was 5 minutes and 38 seconds, overrun. At 93%, whipping was completed.
  • the oil-in-water emulsified oil / fat compositions for whipped creams of Examples 1 and 2 were excellent in stock solution stability, and the whipped creams of Examples 3 and 4 in which they were whipped were also excellent in flavor. .

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Abstract

A foamable oil-in-water type emulsified fat composition for whipped cream; that uses a palm-based fat or oil as the main raw material therefor; has an SU2/UUU weight ratio of no more than 1.9; has an SSS content of no more than 2 wt%; and contains 0.5-30 wt%, relative to the whole composition, of a liquid oil derived from palm oil; said liquid oil containing 10-30 wt%, relative to the total amount thereof, of a glyceride wherein palmitic acid is bonded to position 2.

Description

ホイップドクリーム用起泡性水中油型乳化油脂組成物Foamable oil-in-water emulsified oil composition for whipped cream
　本発明は、ケーキのトッピングやナッペなどに使用されるホイップドクリームに用いられる起泡性水中油型乳化油脂組成物に関する。 The present invention relates to a foamable oil-in-water emulsified oil / fat composition used for whipped cream used for cake topping or nappe.
　ホイップドクリーム用起泡性水中油型乳化油脂組成物には、油脂の結晶量を下げることにより、口当たり、ホイップタイムの調節、ホイップ後のオーバーラン、保型性などを改善することを目的として液状油が使用される。しかし、従来、液状油として使用されているナタネ油、コーン油、大豆油では、原液安定性は良いが風味が悪くなり、また原料高のためコストがかかる。そこで、コストを下げるために、パーム由来の油脂として現在工業的に生産され得るパームオレインやパームスーパーオレインを使用すると、コストは下がり風味は良いが、冷蔵保管中に結晶化が起こり、原液安定性が悪くなるといった問題があった。 The purpose of foaming oil-in-water emulsified oil and fat composition for whipped cream is to improve mouthfeel, whipping time, overrun after whipping, and shape retention by lowering the amount of oil crystals. Liquid oil is used. However, rapeseed oil, corn oil, and soybean oil, which are conventionally used as liquid oils, have good stock solution stability but poor flavor, and are expensive due to high raw materials. Therefore, in order to reduce the cost, using palm olein and palm super olein, which can be industrially produced as palm-derived fats and oils, will reduce the cost and taste good, but crystallization will occur during refrigerated storage and the stock solution will be stable. There was a problem that became worse.
　また、特許文献１には、ラウリン系油脂、ラウリン系油脂の分別油脂及びラウリン系油脂の極度硬化油脂からなる油脂Ａと、ヨウ素価５５～７１のパーム油の分別油脂をエステル交換反応することにより得られるエステル交換油脂からなる油脂Ｂとを含有し、３５℃でのＳＦＣ（固体脂含量）が５％未満、該油脂組成物の１５℃でのＳＦＣ（固体脂含量）と２５℃でのＳＦＣ（固体脂含量）の差が３０％以上であるホイップクリーム用の油脂組成物が開示されている。また、特許文献２には、パーム分別中部油脂、パーム核分別硬部油脂及び／又はヤシ分別硬部油脂、ヨウ素価５２～７５のパーム分別軟部油脂を７０質量％以上含む油脂配合物をエステル交換したエステル交換油脂、更にパーム極度硬化油脂を含有する起泡性水中油型乳化油脂組成物が開示されている。 In addition, Patent Document 1 discloses a transesterification reaction of laurin oil and fat, oil and fat A composed of lauric oil and fat, and extremely hardened oil and fat of laurin oil and fat, and palm oil having an iodine value of 55 to 71. The fat and oil B comprising the obtained transesterified fat and oil has an SFC (solid fat content) of less than 5% at 35 ° C., the SFC (solid fat content) at 15 ° C. of the fat composition and the SFC at 25 ° C. An oil and fat composition for whipped cream having a difference of (solid fat content) of 30% or more is disclosed. Further, Patent Document 2 discloses transesterification of an oil / fat blend containing 70% by mass or more of palm fractionated oil and fat, palm core fractionated and hard oil and / or palm fractionated and hard oil, and palm fractionated soft oil and fat having an iodine value of 52 to 75. A foamable oil-in-water emulsified oil / fat composition containing a transesterified oil / fat and further a palm extremely hardened oil / fat is disclosed.
　しかしながら、上記のようなパーム系油脂を用いた従来の起泡性水中油型乳化油脂組成物では、パーム系油脂由来の固体脂が主として使用されており、液状性に優れた液状油を使用していないため、冷蔵・冷凍時の原液安定性が悪く、また硬化油などを使用しているため、非常にコストが高い。 However, in the conventional foamable oil-in-water emulsified oil and fat composition using palm oil and fat as described above, solid fat derived from palm oil and fat is mainly used, and liquid oil excellent in liquidity is used. Therefore, the stock solution stability during refrigeration and freezing is poor, and because hardened oil is used, the cost is very high.
　また、β位（２位）にパルミチン酸が結合したトリグリセライドは、α位（１，３位）にパルミチン酸が結合したトリグリセライドにくらべ、はるかに高い吸収性を示すことが知られている（特許文献３）。しかしながら、パ－ム油を原料として液状油を作製する際にろ別される固体脂及び該液状油は、構成脂肪酸としてパルミチン酸は多いものの、その殆どが１，３位に結合しており、高い吸収性を示すものではない。 In addition, triglyceride having palmitic acid bonded to β-position (2nd position) is known to exhibit much higher absorbability than triglyceride having palmitic acid bonded to α-position (1,3rd position) (patent) Reference 3). However, the solid fat and liquid oil that are filtered out when producing a liquid oil using palm oil as a raw material have a large amount of palmitic acid as a constituent fatty acid, but most of them are bonded to the 1st and 3rd positions. It does not show high absorbency.
特開２００８－２２８６１０号公報JP 2008-228610 A 特願２００８－２４４６７２号公報Japanese Patent Application No. 2008-244672 特開平６－７０７８６号公報JP-A-6-70786
　本発明は、上記のような従来のホイップドクリーム用起泡性水中油型乳化油脂組成物における問題点に鑑み、良い風味と原液安定性を兼ね備え、しかもコストも低く抑えられるホイップドクリーム用起泡性水中油型乳化油脂組成物を提供することを目的とする。 In view of the problems in the conventional foamable oil-in-water emulsified oil / fat composition for whipped cream as described above, the present invention has a good flavor and stock solution stability, and is also low in cost. An object is to provide a foamy oil-in-water emulsified oil and fat composition.
　本発明者らは上記課題を解決するために鋭意研究を重ねた結果、ホイップドクリームに使用する油脂として、パーム系油脂を主原料とし、ＳＵ２／ＵＵＵ重量比が１．９以下且つＳＳＳ含量が２重量％以下で、２位にパルミチン酸が結合したグリセライドを多く含むパーム油由来液状油を使用することで、風味と原液安定性を兼ね備えたホイップドクリーム用起泡性水中油型乳化油脂組成物を得ることが出来ることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above problems, the inventors of the present invention use palm-based fats and oils as the main raw material, and the SU2 / UUU weight ratio is 1.9 or less and the SSS content is as follows. A foaming oil-in-water emulsified oil / fat composition for whipped cream that has both flavor and stock solution stability by using a palm oil-derived liquid oil containing 2% by weight or less and containing a large amount of glyceride having palmitic acid bonded to the 2-position. The present inventors have found that a product can be obtained and have completed the present invention.
　即ち、本発明の第一は、パーム系油脂を主原料とし、ＳＵ２／ＵＵＵ重量比が１．９以下且つＳＳＳ含量が２重量％以下で、２位にパルミチン酸が結合したグリセライドを液状油全体中１０～３０重量％含有するパーム油由来液状油を、組成物全体中０．５～３０重量％含有するホイップドクリーム用起泡性水中油型乳化油脂組成物に関する。好ましい実施態様は、前記パーム油由来液状油の曇点が０～－１２℃である上記記載のホイップドクリーム用起泡性水中油型乳化油脂組成物に関する。また、別の好ましい実施態様は、前記パーム油由来液状油が、構成脂肪酸全体中の飽和脂肪酸含量が７０重量％以下であるパーム系油脂を主原料として用い、油脂中のＳＳＳ／Ｓ２Ｕが０．５以上になるまでダイレクトエステル交換反応を行ない、反応を停止させた後、硬質部を分別除去して得られる液状油である上記記載のホイップドクリーム用起泡性水中油型乳化油脂組成物に関する。 That is, the first of the present invention is a glyceride containing palm oil and fat as a main raw material, having a SU2 / UUU weight ratio of 1.9 or less and an SSS content of 2% by weight or less and having palmitic acid bonded to the 2-position. The present invention relates to a foamable oil-in-water emulsified oil / fat composition for whipped cream, containing 0.5 to 30% by weight of a palm oil-derived liquid oil containing 10 to 30% by weight. A preferred embodiment relates to the above-described foamable oil-in-water emulsified oil / fat composition for whipped cream, wherein the cloud point of the palm oil-derived liquid oil is 0 to -12 ° C. In another preferred embodiment, the palm oil-derived liquid oil uses, as a main raw material, a palm-based fat and oil having a saturated fatty acid content of 70% by weight or less in the entire constituent fatty acid, and the SSS / S2U in the fat and oil is 0.00. The present invention relates to a foamable oil-in-water emulsified oil / fat composition for whipped cream as described above, which is a liquid oil obtained by subjecting the direct transesterification reaction to 5 or more, stopping the reaction, and separating and removing the hard part. .
　また、本発明の第二は、上記記載のホイップドクリーム用起泡性水中油型乳化油脂組成物をホイップしてなるホイップドクリームに関する。 The second of the present invention relates to a whipped cream obtained by whipping the foamable oil-in-water emulsified oil / fat composition for whipped cream described above.
　本発明によれば、液状油として、パーム油由来で液状性が極めて高く、安価な新規液状油を用いることで結晶量を抑え、良い風味と原液安定性を兼ね備え、また、好ましい乳風味が強く感じられ、更にコストも低く抑えられるホイップドクリーム用起泡性水中油型乳化油脂組成物およびそれを用いたホイップドクリームを提供することができる。また、本発明によれば、２位にパルミチン酸が結合したグリセライドを多く含み、油脂の吸収性も良好なホイップドクリームを提供することができる。 According to the present invention, as a liquid oil, it is derived from palm oil and has a very high liquidity. By using an inexpensive new liquid oil, the amount of crystals is suppressed, and both a good flavor and stock solution stability are combined, and a preferable milk flavor is strong. It is possible to provide a foamable oil-in-water emulsified oil / fat composition for whipped cream and a whipped cream using the whipped cream that can be felt and further reduced in cost. In addition, according to the present invention, it is possible to provide a whipped cream that contains a large amount of glyceride having palmitic acid bonded to the 2-position and has good oil and fat absorbability.
　本発明に係るホイップドクリーム用起泡性水中油型乳化油脂組成物は、パーム系油脂を主原料とし、ＳＵ２／ＵＵＵ重量比が１．９以下且つＳＳＳ含量が２重量％以下で、２位にパルミチン酸が結合したグリセライドを液状油全体中１０～３０重量％含有するパーム油由来液状油を、組成物全体中０．５～３０重量％含有することが好ましい。 The foamable oil-in-water emulsified oil / fat composition for whipped cream according to the present invention comprises palm oil / fat as a main raw material, a SU2 / UUU weight ratio of 1.9 or less, and an SSS content of 2% by weight or less. It is preferable to contain 0.5 to 30% by weight of a palm oil-derived liquid oil containing 10 to 30% by weight of glyceride to which palmitic acid is bound in the whole liquid oil.
　以下、本発明で用いるパーム油由来液状油について説明する。 Hereinafter, the palm oil-derived liquid oil used in the present invention will be described.
　本発明におけるトリグリセライドの脂肪酸組成は、以下のように略記する。
　　Ｓ：飽和脂肪酸、Ｕ：不飽和脂肪酸
　　ＳＳＳ：トリ飽和脂肪酸グリセライド
　　ＳＵ２：モノ飽和脂肪酸ジ不飽和脂肪酸グリセライド
　　Ｓ２Ｕ：ジ飽和脂肪酸モノ不飽和脂肪酸グリセライド
　　ＵＵＵ：トリ不飽和脂肪酸グリセライド The fatty acid composition of triglyceride in the present invention is abbreviated as follows.
S: saturated fatty acid, U: unsaturated fatty acid SSS: trisaturated fatty acid glyceride SU2: monosaturated fatty acid diunsaturated fatty acid glyceride S2U: disaturated fatty acid monounsaturated fatty acid glyceride UUU: triunsaturated fatty acid glyceride
　また、本発明において、前記各トリグリセライド含量を測定する方法は、以下のとおりである。
　＜油脂中の各トリグリセライド含量の測定＞
　油脂中の各トリグリセライド含量は、ＨＰＬＣを用いて、ＡＯＣＳ　Ｏｆｆｉｃｉａｌ
　Ｍｅｔｈｏｄ　Ｃｅ　５ｃ－９３に準拠して測定し、各ピークのリテンションタイムおよびエリア比から算出した。以下に、分析の条件を記す。
　　　溶離液　　：アセトニトリル：アセトン（７０：３０、体積比）
　　　流速　　　：０．９ｍｌ／分
　　　カラム　　：ＯＤＳ
　　　カラム温度：３６℃
　　　検出器　　：示差屈折計 In the present invention, the method for measuring each triglyceride content is as follows.
<Measurement of each triglyceride content in fats and oils>
Each triglyceride content in fats and oils is determined using AOCS Official using HPLC.
It was measured according to Method Ce 5c-93 and calculated from the retention time and area ratio of each peak. The analysis conditions are described below.
Eluent: Acetonitrile: Acetone (70:30, volume ratio)
Flow rate: 0.9 ml / min Column: ODS
Column temperature: 36 ° C
Detector: Differential refractometer
　更に、本発明において、油脂中の脂肪酸組成を測定する方法は、以下のとおりである。
＜油脂中の脂肪酸組成の測定＞
　油脂中の脂肪酸組成の測定は、ＦＩＤ恒温ガスクロマトグラフ法により行うことができる。ＦＩＤ恒温ガスクロマトグラフ法とは、社団法人日本油化学協会編「基準油脂分析試験法」（発行年：１９９６年）の「２．４．２．１　脂肪酸組成」に記載された方法である。 Furthermore, in the present invention, the method for measuring the fatty acid composition in the fat is as follows.
<Measurement of fatty acid composition in fats and oils>
The fatty acid composition in the oil and fat can be measured by the FID constant temperature gas chromatograph method. The FID constant temperature gas chromatograph method is a method described in “2.4.2.1 Fatty acid composition” of “Standard oil analysis test method” (issue year: 1996) edited by Japan Oil Chemistry Association.
　本発明で用いるパーム油由来液状油は、パーム系油脂、好ましくはヨウ素価５５以上のパーム系油脂を主原料とし、特定の脂肪酸組成を有し、高い液状性と酸化安定性を兼ね備えた安価な液状油である。前記パーム系油脂としては、パーム油由来であれば特に限定はなく、パーム精製油、未精製のクルード油、一回以上の分別によって得られたパームオレインなどの分画油脂、などが例示される。 The palm oil-derived liquid oil used in the present invention is made of palm oil and fat, preferably palm oil and fat having an iodine value of 55 or more as a main raw material, has a specific fatty acid composition, and has low liquidity and high oxidation stability. Liquid oil. The palm oil and fat is not particularly limited as long as it is derived from palm oil, and examples thereof include palm refined oil, unrefined crude oil, and fractionated oil and fat such as palm olein obtained by one or more fractionations. .
　本発明で用いるパーム油由来液状油は、パーム系油脂のダイレクトエステル交換反応により製造することができる。 The palm oil-derived liquid oil used in the present invention can be produced by a direct transesterification reaction of palm oil.
　原料として使用するパーム系油脂の構成脂肪酸全体中の飽和脂肪酸含量は７０重量％以下であることが好ましく、より好ましくは３～７０重量％、更に好ましくは３～５２重量％、特に好ましくは３０～５２重量％である。飽和脂肪酸含量が７０重量％より多いと、ダイレクトエステル交換中に硬質部が多くなり過ぎ、分離性の良い結晶を得ることが困難になり、液状性の高い液状油を高収率で得ることが困難な場合がある。しかし、飽和脂肪酸含量が３重量％より少ないと、原料が高価になり、得られた液状油も高価なものになるため、コストが上がりすぎる場合がある。パーム系油脂の好ましい実施態様はパームオレインである。本発明における前記パームオレインとは、パームの果肉から採取した油脂を分離して得られ、ヨウ素価が５５以上のものを指す。 The saturated fatty acid content in the total constituent fatty acids of the palm oil used as a raw material is preferably 70% by weight or less, more preferably 3 to 70% by weight, still more preferably 3 to 52% by weight, particularly preferably 30 to 52% by weight. If the saturated fatty acid content is more than 70% by weight, there will be too many hard parts during direct transesterification, making it difficult to obtain crystals with good separability, and obtaining a liquid oil with high liquidity in a high yield. It can be difficult. However, if the saturated fatty acid content is less than 3% by weight, the raw material becomes expensive, and the obtained liquid oil becomes expensive, which may increase the cost too much. A preferred embodiment of palm oil is palm olein. The said palm olein in this invention refers to the thing obtained by isolate | separating the fats and oils extract | collected from the pulp of palm, and an iodine number is 55 or more.
　本発明で用いるパーム油由来液状油を製造する際には、原料油脂として、パーム系油脂に加えて、パーム系油脂以外の油脂を更に用いても良い。但し、本発明の効果をより享受するためにはパーム系油脂以外の油脂の含有量は少ない程良く、原料油脂全体中５０重量％以下が好ましく、より好ましくは３０重量％以下、更に好ましくは１０重量％以下、最も好ましくは０重量％である。パーム系油脂以外の油脂の含有量が５０重量％より多いと、原料が高価になり、得られた液状油も高価なものになるため、コストが上がりすぎる場合がある。 When manufacturing the palm oil origin liquid oil used by this invention, in addition to palm type fats and oils, you may further use fats and oils other than palm type fats and oils as raw material fats and oils. However, in order to further enjoy the effects of the present invention, the content of fats and oils other than palm-based fats and oils is preferably as small as possible, preferably 50% by weight or less, more preferably 30% by weight or less, and still more preferably 10%. % By weight or less, most preferably 0% by weight. If the content of fats and oils other than palm-based fats and oils is more than 50% by weight, the raw material becomes expensive, and the obtained liquid oil becomes expensive, which may increase the cost too much.
　パーム油由来液状油の製造に用いるパーム系油脂以外の油脂としては、最終的に得られる液状油中のＳＵ２／ＵＵＵ重量比が１．９以下、より好ましくは１．１以下、且つＳＳＳ含量が２重量％以下となる食用油脂であれば特に限定はない。そのような油脂の例としては、大豆油、ナタネ油、ひまわり油、ハイオレイックナタネ油、ハイオレイックひまわり油、オリーブ油、ごま油、キャノーラ油、綿実油、こめ油、サフラワー油、やし油、パーム核油、シア脂、サル脂、イリッぺ脂、カカオ脂、牛脂、豚脂、乳脂、これらの油脂の分別油脂、硬化油脂、エステル交換油脂などが挙げられる。これらの中でも、構成脂肪酸全体中の飽和脂肪酸含量が２０重量％よりも低い大豆油、ナタネ油、ハイオレイックナタネ油、ハイオレイックひまわり油などが本発明の効果を発現し易いために好ましい。 As fats and oils other than palm-based fats and oils used for the production of palm oil-derived liquid oil, the SU2 / UUU weight ratio in the finally obtained liquid oil is 1.9 or less, more preferably 1.1 or less, and the SSS content is There is no particular limitation as long as it is an edible oil and fat of 2% by weight or less. Examples of such oils include soybean oil, rapeseed oil, sunflower oil, high oleic rapeseed oil, high oleic sunflower oil, olive oil, sesame oil, canola oil, cottonseed oil, rice bran oil, safflower oil, palm oil, palm kernel Examples include oils, shea fats, monkey fats, lippe fats, cacao fats, beef fats, pork fats, milk fats, fractionated fats, hardened fats, transesterified fats and oils of these fats and the like. Among these, soybean oil, rapeseed oil, high oleic rapeseed oil, high oleic sunflower oil and the like having a saturated fatty acid content in the total constituent fatty acids lower than 20% by weight are preferred because the effects of the present invention are easily exhibited.
　前記パーム系油脂以外の油脂の構成脂肪酸全体中の飽和脂肪酸含量は、パーム系油脂について述べたのと同様の理由により、７０重量％以下であることが好ましく、より好ましくは３～７０重量％、更に好ましくは３～５２重量％である。 The saturated fatty acid content in the entire constituent fatty acids of the fats and oils other than the palm-based fats and oils is preferably 70% by weight or less, more preferably 3 to 70% by weight, for the same reason as described for the palm-based fats and oils. More preferably, it is 3 to 52% by weight.
　本発明で用いるパーム油由来液状油は、液状性が高いほど冷蔵・冷凍時の乳化安定性が高いため、該液状油のトリグリセライド組成は、ＳＵ２／ＵＵＵ重量比が１．９以下であることが好ましく、１．３未満がより好ましく、更に好ましくは１．１以下である。前記ＳＵ２／ＵＵＵ重量比は、更に高い液状性を求めると、１．０以下がより好ましく、０．９５以下が更に好ましく、０．９以下、０．８以下、０．７以下、０．６以下、０．５以下と、小さくなるほど好ましい。一方、製造のし易さと酸化安定性を考慮すると、前記ＳＵ２／ＵＵＵ重量比の下限値は、０．５以上が好ましく、０．６以上がより好ましく、０．６５以上が更に好ましく、０．７以上が特に好ましい。液状性と製造のし易さのバランスを考慮すると、前記ＳＵ２／ＵＵＵ重量比は、１．１～０．５の範囲が好ましく、１．０～０．６がより好ましく、０．９５～０．６５が更に好ましく、０．９～０．７が最も好ましい。 Since the palm oil-derived liquid oil used in the present invention has a higher emulsification stability during refrigeration and freezing as the liquid property is higher, the triglyceride composition of the liquid oil may have a SU2 / UUU weight ratio of 1.9 or less. Preferably, it is less than 1.3, more preferably 1.1 or less. The SU2 / UUU weight ratio is preferably 1.0 or less, more preferably 0.95 or less, 0.9 or less, 0.8 or less, 0.7 or less, Hereinafter, the smaller the value, 0.5 or less, the more preferable. On the other hand, in view of ease of production and oxidation stability, the lower limit of the SU2 / UUU weight ratio is preferably 0.5 or more, more preferably 0.6 or more, still more preferably 0.65 or more, and 7 or more is particularly preferable. In consideration of the balance between liquidity and ease of production, the SU2 / UUU weight ratio is preferably in the range of 1.1 to 0.5, more preferably 1.0 to 0.6, and 0.95 to 0. .65 is more preferable, and 0.9 to 0.7 is most preferable.
　また、本発明で用いるパーム油由来液状油中におけるＳＳＳ含量をできるだけ少なくすることが好ましく、該液状油のＳＳＳ含量は、２重量％以下であることが好ましく、０．５重量％以下であることがより好ましく、０．３重量％以下であることが更に好ましく、０．１重量％以下であることが特に好ましく、０．０５重量％以下であることが極めて好ましく、０．０３重量％以下が最も好ましい。該液状油のＳＳＳ含量が２重量％を超えると、通常用いられている液油の代替として使用できない場合がある。 The SSS content in the palm oil-derived liquid oil used in the present invention is preferably as small as possible, and the SSS content of the liquid oil is preferably 2% by weight or less, and 0.5% by weight or less. Is more preferably 0.3% by weight or less, particularly preferably 0.1% by weight or less, extremely preferably 0.05% by weight or less, and 0.03% by weight or less. Most preferred. When the SSS content of the liquid oil exceeds 2% by weight, the liquid oil may not be used as a substitute for a commonly used liquid oil.
　更に、本発明で用いるパーム油由来液状油の液状性を維持するためには、Ｓ２Ｕ含量が液状油全体中０．５～１０重量％であることが好ましい。Ｓ２Ｕ含有量は、１．０～１０．０重量％がより好ましく、２．０～９．５重量％が更に好ましく、３．０～９．０重量％が特に好ましく、４．０～８．５重量％が最も好ましい。また、上記と同様の理由でＵＵＵ含量は１２重量％以上であることが好ましく、２５重量％以上であることがより好ましく、３５重量％以上であることが更に好ましく、４０重量％以上であることが最も好ましい。 Furthermore, in order to maintain the liquidity of the palm oil-derived liquid oil used in the present invention, the S2U content is preferably 0.5 to 10% by weight in the entire liquid oil. The S2U content is more preferably 1.0 to 10.0% by weight, still more preferably 2.0 to 9.5% by weight, particularly preferably 3.0 to 9.0% by weight, and 4.0 to 8.%. 5% by weight is most preferred. For the same reason as above, the UUU content is preferably 12% by weight or more, more preferably 25% by weight or more, further preferably 35% by weight or more, and 40% by weight or more. Is most preferred.
　本発明で用いるパーム油由来液状油は、冷蔵、冷凍時に発生する結晶がより微細で、乳化破壊しにくくなる点、および吸収性を考慮すると、２位にパルミチン酸が結合したグリセライドの含量が多いほど好ましい。その理由は、本発明で用いるパーム油由来液状油においては、２位にパルミチン酸が結合したグリセライドの含量が多いと、ＰＯＰ（１，３－ジパルミトイル－２－オレオイルグリセリン）の含量が少なく、構造的にグリセライドの対称性が低いため、粗大結晶が出来にくく、且つ吸収性が高いと考えられるからである。前記パーム油由来液状油の液状性も考慮すると、２位にパルミチン酸が結合したグリセライドの含量は、１０～３０重量％が好ましく、１３～３０重量％がより好ましく、１６～３０重量％が更に好ましく、１６～２５重量％が特に好ましく、１６～２０重量％が最も好ましい。 The palm oil-derived liquid oil used in the present invention has a higher content of glyceride bound to palmitic acid at the 2-position, considering that the crystals generated during refrigeration and freezing are finer and less likely to break emulsion and absorbability. The more preferable. The reason for this is that, in the palm oil-derived liquid oil used in the present invention, the content of POP (1,3-dipalmitoyl-2-oleoylglycerin) is small when the content of glyceride bound with palmitic acid at the 2-position is large. This is because glyceride is structurally low in symmetry, so that it is difficult to form a coarse crystal and the absorbency is considered high. Considering the liquid property of the palm oil-derived liquid oil, the content of glyceride having palmitic acid bonded to the 2-position is preferably 10 to 30% by weight, more preferably 13 to 30% by weight, and further more preferably 16 to 30% by weight. Preferably, 16 to 25% by weight is particularly preferable, and 16 to 20% by weight is most preferable.
　本発明で用いるパーム油由来液状油中の多価不飽和脂肪酸含量は、酸化安定性の観点からは少ないほど良く、２２重量％以下が好ましく、２１重量％以下がより好ましく、２０重量％以下が更に好ましく、１９重量％以下が特に好ましく、１８重量％以下が極めて好ましく、１７重量％以下が最も好ましい。多価不飽和脂肪酸量を減らすには、後述のダイレクトエステル交換反応を停止するタイミングを早めるか、分別温度を高くすればよい。 The content of polyunsaturated fatty acids in the palm oil-derived liquid oil used in the present invention is preferably as low as possible from the viewpoint of oxidation stability, preferably 22% by weight or less, more preferably 21% by weight or less, and 20% by weight or less. More preferred is 19% by weight or less, particularly preferred is 18% by weight or less, and most preferred is 17% by weight or less. In order to reduce the amount of polyunsaturated fatty acids, the timing for stopping the direct transesterification described later may be advanced or the fractionation temperature may be increased.
　また、本発明で用いるパーム油由来液状油の曇点は、前記液状油組成を満たしていれば特に問題はないが、液状性の観点から０℃～－１２℃が好ましく、－２℃～－１２℃がより好ましく、－２．５℃～－１２℃が更に好ましく、製造のし易さと酸化安定性の観点から０℃～－１０℃が好ましく、０℃～－９℃がより好ましい。 The cloud point of the palm oil-derived liquid oil used in the present invention is not particularly limited as long as it satisfies the liquid oil composition, but is preferably 0 ° C. to −12 ° C., from −2 ° C. to − 12 ° C. is more preferable, −2.5 ° C. to −12 ° C. is further preferable, and 0 ° C. to −10 ° C. is preferable and 0 ° C. to −9 ° C. is more preferable from the viewpoint of ease of production and oxidation stability.
　また、本発明に使用するパーム油由来液状油は、ＣＤＭ値が５時間以上が好ましく、より好ましくは６時間以上、更に好ましくは８時間以上である（ＣＤＭ：Conductometric Determination Method、「基準油脂分析試験法 2.5.1.2-1996 ＣＤＭ試験」参照。）。本発明に使用するパーム油由来液状油は、前記のようにＣＤＭ値が高く、酸化安定性に優れる。 Moreover, the palm oil-derived liquid oil used in the present invention preferably has a CDM value of 5 hours or more, more preferably 6 hours or more, and still more preferably 8 hours or more (CDM: Conductometric Determination Method, “Standard Oil Analysis Test”. (See Law 2.5.1.2-1996 CDM test). The palm oil-derived liquid oil used in the present invention has a high CDM value as described above, and is excellent in oxidation stability.
　本発明で用いるパーム油由来液状油の製造方法としては２つある。第一の製造方法は、晶析時に分離性の高い結晶が発生しやすい組成にするためにダイレクトエステル交換反応をどこで停止させるかに特徴がある。また、第二の製造方法は、ダイレクトエステル交換反応中に分離性の良い結晶を生成させ、その後、その結晶を全て溶解させず分別を行なうことに特徴がある。 There are two methods for producing the palm oil-derived liquid oil used in the present invention. The first production method is characterized in that the direct transesterification reaction is stopped in order to obtain a composition in which crystals with high separability are likely to be generated during crystallization. In addition, the second production method is characterized in that crystals having good separability are produced during the direct transesterification reaction, and thereafter fractionation is performed without dissolving all the crystals.
　第一の製造方法では、前記原料油脂を用い、油脂中のＳＳＳ／Ｓ２Ｕが大きくなるほど分離性の高い結晶が発生しやすくなり、分離効率が上がることから、ＳＳＳ／Ｓ２Ｕが０．５以上になるまでダイレクトエステル交換反応を行い、反応を停止させた後、硬質部を分別除去する。前記油脂中のＳＳＳ／Ｓ２Ｕが０．７５以上、１．０以上、１．２５以上、１．５以上、１．７５以上と大きくなるほど好ましく、油脂中のＳＳＳ／Ｓ２Ｕが２．０以上になるまでダイレクトエステル交換反応を行うことが最も好ましい。好ましい実施態様では、構成脂肪酸全体中の飽和脂肪酸含量が７０重量％以下であるパーム系油脂を主原料としたダイレクトエステル交換反応を、少なくとも反応中の油脂組成物中のＳＳＳ含量が３１重量％を超えることなく、Ｓ２Ｕ含量が１４重量％以下になり、反応を停止させるまで行うことが好ましく、その後、分別する。前記を満たせば、ダイレクトエステル交換反応はどれだけ行っても良いが、コストを考え、前記を満たせば直ぐに停止させることが好ましい。 In the first production method, the raw material fat is used, and as SSS / S2U in the fat increases, crystals with higher separability are more likely to be generated and separation efficiency is increased, so that SSS / S2U is 0.5 or more. The direct transesterification reaction is performed until the reaction is stopped, and then the hard part is separated and removed. The SSS / S2U in the fat is preferably 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, and 1.75 or more, and the SSS / S2U in the fat or oil is preferably 2.0 or more. It is most preferable to carry out the direct transesterification reaction. In a preferred embodiment, the direct transesterification reaction using palm-based fats and oils having a saturated fatty acid content of 70% by weight or less in the whole constituent fatty acids as a main raw material, and at least 31% by weight of the SSS content in the oil / fat composition during the reaction. It is preferable to carry out until the S2U content is 14% by weight or less and the reaction is stopped without exceeding. If the above is satisfied, any number of direct transesterification reactions may be performed. However, considering the cost, it is preferable to stop the transesterification immediately if the above is satisfied.
　また、第二の製造方法では、前記した原料油脂を用い、外部から力を加えることで油脂を流動させながらダイレクトエステル交換反応を行い、その後、固体脂含量を１％以下にすることなく分別する。好ましい実施態様では、油脂中のＳＳＳ／Ｓ２Ｕが０．５以上になるまでダイレクトエステル交換反応を行う。前記油脂中のＳＳＳ／Ｓ２Ｕが０．７５以上、１．０以上、１．２５以上、１．５以上、１．７５以上と大きくなるほど好ましく、油脂中のＳＳＳ／Ｓ２Ｕが２．０以上になるまでダイレクトエステル交換反応を行うことが最も好ましい。また、ダイレクトエステル交換反応中の油脂組成中のＳＳＳ含量が３１重量％を超えないことがより好ましく、且つ、Ｓ２Ｕ含量が１４重量％以下になることが更に好ましい。 In the second production method, the above-described raw material fats and oils are used, a direct transesterification reaction is performed while flowing the fats and oils by applying force from the outside, and then the solid fat content is separated without making it 1% or less. . In a preferred embodiment, the direct transesterification reaction is performed until the SSS / S2U in the fat becomes 0.5 or more. SSS / S2U in the oil / fat is preferably as high as 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, 1.75 or more, and SSS / S2U in the oil / fat becomes 2.0 or more. It is most preferable to carry out the direct transesterification reaction. Moreover, it is more preferable that the SSS content in the oil and fat composition during the direct transesterification reaction does not exceed 31% by weight, and it is even more preferable that the S2U content be 14% by weight or less.
　外部から力を加えて油脂を流動させるためには、攪拌する、反応管などにポンプなどの外圧で油脂を通す、高所から自然落下させるなど、各種の方法を採用しうる。具体的には、撹拌するには、攪拌翼を有しているタンクやピンマシンなどの装置を用いることにより、反応させる油脂を流動させる。反応管などにポンプなどの外圧で油脂を通すには、スタティックミキサーなどの手段により、反応させる油脂を流動させることができる。もし、反応開始時や途中で撹拌などによる外部からの力を加えず、油脂を流動させないでダイレクトエステル交換反応を行うと、分離性の悪い結晶が生成し、反応中の油脂が固形状になってしまい、分別が困難となる場合がある。 In order to apply the force from the outside to flow the oil and fat, various methods such as stirring, passing the oil and fat through a reaction tube or the like with an external pressure such as a pump, or letting it fall naturally from a high place can be adopted. Specifically, in order to stir, the oils and fats to be reacted are fluidized by using an apparatus such as a tank or a pin machine having a stirring blade. In order to pass fats and oils through a reaction tube or the like with an external pressure such as a pump, the fats and oils to be reacted can be flowed by means such as a static mixer. If direct transesterification is performed without applying external force such as stirring at the start of the reaction or in the middle of the reaction without causing the oil or oil to flow, crystals with poor separability will be produced, and the oil or fat during the reaction will be solid. And separation may be difficult.
　前記外部から力を加えて油脂を流動させてダイレクトエステル交換反応を行う第二の製造方法において、更に液状性を高めるためには、ダイレクトエステル交換反応後、分別処理するまでに、晶析することが好ましく、収率を高めるためには昇温することが好ましい。但し、晶析せずに昇温のみする場合は液状性が低くなる場合がある。昇温する場合の条件は、固体脂含量が１重量％以下にならないようにすることである。もし、固体脂含量が１重量％以下になるまで昇温すると、加熱のためのコストが高くなり、また晶析も行う場合に種晶としての効果がなくなる場合がある。晶析速度は０．０１℃／分～５℃／分が好ましく、０．１℃／分～２℃／分がより好ましい。晶析速度が前記範囲を外れると、生成する結晶の分離性が悪い場合がある。 In the second production method in which a direct transesterification reaction is performed by applying a force from the outside to cause the oil to flow, in order to further improve the liquidity, crystallization is performed after the direct transesterification reaction and before the fractionation treatment. In order to increase the yield, it is preferable to raise the temperature. However, when only raising the temperature without crystallization, the liquidity may be lowered. The condition for raising the temperature is to prevent the solid fat content from becoming 1% by weight or less. If the temperature is raised until the solid fat content is 1% by weight or less, the heating cost increases, and the effect as a seed crystal may be lost when crystallization is performed. The crystallization rate is preferably 0.01 ° C./min to 5 ° C./min, more preferably 0.1 ° C./min to 2 ° C./min. If the crystallization rate is out of the above range, the separation of the generated crystals may be poor.
　本発明における上記ダイレクトエステル交換反応とは、エステル交換能を有する触媒下で油脂結晶を発生させながらエステル交換を行う反応である。本発明におけるダイレクトエステル交換反応の方法は、バッチ式、連続式を問わない。更に、前記ダイレクトエステル交換反応は、循環式であってもよい。循環式のダイレクトエステル交換反応としては、例えば、特定の温度に調整した原料油タンクＡで析出したパーム系油脂中のＳＳＳ及びＳＳ（飽和脂肪酸２つで構成されるジグリセライド）を沈降させ、上澄み液をエステル交換装置Ｂに連続的に移送する工程（１）と、エステル交換装置Ｂにおいて、移送された上澄み液をリパーゼの至適温度でエステル交換反応し、その後、再び原料油タンクＡに移送する工程（２）を繰り返すことで、原料油タンクＡにある油脂中のＳＳＳ／Ｓ２Ｕが０．５以上になるまでダイレクトエステル交換反応を行う。より好ましくは、前記油脂中のＳＳＳ／Ｓ２Ｕが、０．７５以上、１．０以上、１．２５以上、１．５以上、１．７５以上、最も好ましくは前記油脂中のＳＳＳ／Ｓ２Ｕが２．０以上になるまでダイレクトエステル交換反応を行う。更に好ましくは、油脂中のＳＳＳ含量が３１重量％を超えることなく、Ｓ２Ｕ含量が１４重量％以下になるまでダイレクトエステル交換反応を行う。その後、原料油タンクＡ中の反応油脂を液状油（軟質部）と固体脂（硬質部）とに分別する。 The direct transesterification reaction in the present invention is a reaction in which transesterification is carried out while generating fat crystals under a catalyst having transesterification ability. The direct transesterification method in the present invention may be either a batch type or a continuous type. Furthermore, the direct transesterification reaction may be cyclic. As the cyclic direct transesterification reaction, for example, SSS and SS (diglyceride composed of two saturated fatty acids) precipitated in the palm oil and fat deposited in the raw material oil tank A adjusted to a specific temperature are precipitated, and the supernatant liquid is obtained. Is continuously transferred to the transesterification apparatus B (1), and in the transesterification apparatus B, the transferred supernatant is transesterified at the optimum temperature of the lipase and then transferred again to the feed oil tank A. By repeating the step (2), the direct transesterification reaction is performed until the SSS / S2U in the fats and oils in the raw material oil tank A becomes 0.5 or more. More preferably, the SSS / S2U in the fat is 0.75 or more, 1.0 or more, 1.25 or more, 1.5 or more, 1.75 or more, most preferably, the SSS / S2U in the fat is 2 Direct transesterification reaction is carried out until it becomes 0 or more. More preferably, the direct transesterification reaction is carried out until the S2U content is 14% by weight or less without the SSS content in the oil or fat exceeding 31% by weight. Thereafter, the reaction fats and oils in the raw material oil tank A are separated into liquid oil (soft part) and solid fat (hard part).
　前記ダイレクトエステル交換反応に使用する触媒は特に限定せず、エステル交換能を有していれば化学触媒、酵素触媒など何を使用しても良い。化学触媒の中でもカリウムナトリウム合金は低温での活性が高いことから好ましく、ナトリウムメチラートは経済性や扱い易さからより好ましい。化学触媒の使用量は特に限定されず、通常のエステル交換で使用される量で良いが、反応効率と経済性からは原料油脂１００重量部に対して０．０１重量部～１重量部が好ましい。ナトリウムメチラートでは、反応効率と分別効率、液状油の収率の観点から原料油脂１００重量部に対して０．０５重量部～０．５重量部が好ましく、０．１重量部～０．３重量部がより好ましい。 The catalyst used for the direct transesterification reaction is not particularly limited, and any catalyst such as a chemical catalyst or an enzyme catalyst may be used as long as it has transesterification ability. Among the chemical catalysts, potassium sodium alloy is preferable because of its high activity at low temperatures, and sodium methylate is more preferable because of economy and ease of handling. The amount of the chemical catalyst used is not particularly limited, and may be an amount used in ordinary transesterification, but is preferably 0.01 to 1 part by weight with respect to 100 parts by weight of the raw oil and fat in view of reaction efficiency and economy. . Sodium methylate is preferably 0.05 to 0.5 parts by weight, preferably 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the raw oil and fat, from the viewpoint of reaction efficiency and fractionation efficiency, and yield of liquid oil. Part by weight is more preferred.
　酵素触媒は、エステル交換能を有するリパーゼであれば特に限定されず、位置特異性が全くないランダムエステル交換酵素でも、１，３位特異性を有するエステル交換酵素でも良い。但し、所望の２位のパルミチン酸量によっては、ランダムエステル交換反応を行うか、位置特異的エステル交換反応を行うかは、使い分けた方が好ましい。酵素触媒の使用量はエステル交換反応が進行する量であれば良く特に限定されないが、反応効率と経済性から原料油脂１００重量部に対して０．５重量部～２０重量部が好ましい。 The enzyme catalyst is not particularly limited as long as it is a lipase having transesterification ability, and may be a random transesterase having no positional specificity or a transesterase having 1,3-position specificity. However, depending on the desired amount of palmitic acid at the 2-position, it is preferable to use a random transesterification reaction or a regiospecific transesterification reaction. The amount of the enzyme catalyst used is not particularly limited as long as the transesterification reaction proceeds, but is preferably 0.5 to 20 parts by weight with respect to 100 parts by weight of the raw material fats and oils from the viewpoint of reaction efficiency and economy.
　本発明において、ダイレクトエステル交換反応温度は、高融点グリセライドが結晶化する温度であれば特に限定されないが、反応開始時は効率良く反応を行なうために触媒活性が最も高くなる温度が好ましい。具体的には、ナトリウムメチラートを使用する場合は５０℃～１２０℃が好ましく、カリウムナトリウム合金を使用する場合は２５℃～２７０℃が好ましい。また、酵素触媒を使用する場合は５０℃～７０℃が好ましい。また、化学触媒を使用する場合は、反応開始から５～２０分後に、ダイレクトエステル交換反応温度を０℃～４０℃にすることが好ましく、１０℃～４０℃にすることがより好ましい。酵素触媒を使用する場合は、反応開始から１～１８時間後に、ダイレクトエステル交換反応温度を０℃～４０℃にすることが好ましく、１０℃～４０℃にすることがより好ましい。なお、本発明では、最終的な反応温度をダイレクトエステル交換反応温度とする。 In the present invention, the direct transesterification reaction temperature is not particularly limited as long as it is a temperature at which the high melting point glyceride is crystallized, but a temperature at which the catalytic activity is the highest is preferable in order to perform the reaction efficiently at the start of the reaction. Specifically, when sodium methylate is used, it is preferably 50 ° C to 120 ° C, and when potassium sodium alloy is used, it is preferably 25 ° C to 270 ° C. When an enzyme catalyst is used, it is preferably 50 ° C to 70 ° C. When a chemical catalyst is used, the direct transesterification temperature is preferably 0 ° C. to 40 ° C., more preferably 10 ° C. to 40 ° C. 5 to 20 minutes after the start of the reaction. When an enzyme catalyst is used, the direct transesterification reaction temperature is preferably 0 ° C. to 40 ° C., more preferably 10 ° C. to 40 ° C. 1 to 18 hours after the start of the reaction. In the present invention, the final reaction temperature is the direct transesterification reaction temperature.
　上記ダイレクトエステル交換反応において、攪拌する場合は、油脂に流動性を与え、また分離性の良い結晶を生成させる観点から、１０００ｒｐｍ以下の速度で攪拌を行うことが好ましく、より好ましくは６００ｒｐｍ以下、更に好ましくは３００ｒｐｍ～１ｒｐｍである。 In the direct transesterification reaction, in the case of stirring, it is preferable to perform stirring at a speed of 1000 rpm or less, more preferably 600 rpm or less, more preferably from the viewpoint of imparting fluidity to fats and oils and producing excellent separable crystals. Preferably, it is 300 rpm to 1 rpm.
　ダイレクトエステル交換反応後の最終的な結晶量は、分別効率の観点からは反応油脂全体中、３重量％～６０重量％が好ましく、より好ましくは５重量％～４０重量％である。前記結晶量は、反応時間でコントロールすれば良く、前記０℃～４０℃、好ましくは１０℃～４０℃でのダイレクトエステル交換反応を、化学触媒使用の場合は１～４８時間、酵素触媒使用の場合は３～１２０時間行うことが好ましい。 The final amount of crystals after the direct transesterification reaction is preferably 3% by weight to 60% by weight, more preferably 5% by weight to 40% by weight, based on the entire reaction fat and oil, from the viewpoint of fractionation efficiency. The amount of crystals may be controlled by the reaction time, and the direct transesterification reaction at 0 ° C. to 40 ° C., preferably 10 ° C. to 40 ° C. is used for 1 to 48 hours when a chemical catalyst is used. In this case, it is preferable to carry out for 3 to 120 hours.
　ダイレクトエステル交換反応を停止する方法は、反応が停止しさえすれば特に問わないが、化学触媒であれば水やクエン酸水の添加などが挙げられ、分別時の機器の劣化を防ぐ観点から酸性物質で中和停止することが好ましい。停止剤の添加量は、分別効率の観点から反応油脂１００重量部に対して０．１重量部～５重量部が好ましく、０．２重量部～１重量部がより好ましい。５重量部より多いと、分別時のろ過効率が悪くなる場合があり、液状油の収率が低下する場合がある。一方、停止剤の添加量が０．１重量部より少ないと、色調が悪くなったり、反応が停止しない場合がある。 The method for stopping the direct transesterification reaction is not particularly limited as long as the reaction is stopped, but if it is a chemical catalyst, water or citric acid can be added, and it is acidic from the viewpoint of preventing deterioration of the equipment during fractionation. It is preferable to stop neutralization with the substance. The addition amount of the terminator is preferably from 0.1 to 5 parts by weight, more preferably from 0.2 to 1 part by weight, based on 100 parts by weight of the reaction fat and oil from the viewpoint of fractionation efficiency. When the amount is more than 5 parts by weight, the filtration efficiency at the time of fractionation may deteriorate, and the yield of liquid oil may decrease. On the other hand, when the addition amount of the terminator is less than 0.1 parts by weight, the color tone may deteriorate or the reaction may not stop.
　ダイレクトエステル交換反応を停止するタイミングは、液状油の収率の観点からは、反応中の油脂組成中のＳＳＳ含量が３１重量％以下且つＳ２Ｕ含量が１４重量％以下になるまで反応した後が好ましい。より好ましくは液状油の液状性の観点から、ＳＵ２／ＵＵＵ（重量比）が１．９以下、更には１．１以下になるまで反応した後であることが好ましい。 From the viewpoint of the yield of liquid oil, the timing for stopping the direct transesterification reaction is preferably after the reaction is performed until the SSS content in the oil and fat composition during the reaction is 31% by weight or less and the S2U content is 14% by weight or less. . More preferably, from the viewpoint of the liquidity of the liquid oil, it is preferable that the reaction is performed until the SU2 / UUU (weight ratio) is 1.9 or less, more preferably 1.1 or less.
　一方、ダイレクトエステル交換反応を続けるほど反応中の油脂中のＳＳＳ含量が増えてゆくため、反応系中に固体脂が増えすぎて分別しにくくなる。従って、分別効率の観点からは、反応中の油脂中のＳＳＳ含量が５０重量％を超えることなく反応を停止することが好ましく、ＳＳＳ含量が３１重量％を超えることなく反応を停止することがより好ましく、ＳＳＳ含量が１重量％～３１重量％の間で反応を停止することが更に好ましく、１重量％～２５重量％が特に好ましく、１～２０重量％が極めて好ましく、１重量％～１５重量％が最も好ましい。 On the other hand, as the direct transesterification reaction continues, the SSS content in the oil and fat during the reaction increases, so that the solid fat increases in the reaction system and it becomes difficult to separate. Therefore, from the viewpoint of fractionation efficiency, it is preferable to stop the reaction without the SSS content in the oil and fat being reacted exceeding 50% by weight, and it is more preferable to stop the reaction without the SSS content exceeding 31% by weight. Preferably, the reaction is more preferably terminated when the SSS content is between 1% and 31% by weight, particularly preferably between 1% and 25% by weight, very particularly preferably between 1% and 20% by weight, and between 1% and 15% by weight. % Is most preferred.
　また、ダイレクトエステル交換反応を続けるほど反応中の油脂中のＳ２Ｕ含量が減ってゆき、反応後の分別で得られる液状油の液状性の観点からは、反応中の油脂中のＳ２Ｕ含量が１４重量％以下になるまで反応させてから停止することが好ましく、１０重量％以下になるまでがより好ましく、７重量％以下になるまでが更に好ましく、５重量％以下になるまでが最も好ましい。 In addition, the S2U content in the oil and fat during the reaction decreases as the direct transesterification reaction is continued. From the viewpoint of the liquidity of the liquid oil obtained by fractionation after the reaction, the S2U content in the oil and fat during the reaction is 14% by weight. It is preferable to stop after reacting until it becomes less than 10%, more preferably until 10% by weight or less, still more preferably until 7% by weight or less, and most preferably until 5% by weight or less.
　上記ダイレクトエステル交換後に液状油を分別する方法は、溶剤分別、乾式分別を問わないが、溶剤分別は溶剤の使用により設備費やランニングコストがかかるため、溶剤を使用しない乾式分別が好ましい。溶剤を使用する場合は、ヘキサン、アセトンなどを用いることができる。乾式分別の際の分別温度は、０℃～４５℃が好ましく、より高い液状性を得るために３０℃以下が好ましく、２０℃以下がより好ましく、１０℃以下が更に好ましく、収率の観点も含めると０℃～１０℃が最も好ましい。 The method of fractionating liquid oil after the direct transesterification is not limited to solvent fractionation or dry fractionation. However, since solvent fractionation requires equipment costs and running costs due to the use of solvent, dry fractionation without using a solvent is preferable. When using a solvent, hexane, acetone or the like can be used. The fractionation temperature in the dry fractionation is preferably 0 ° C. to 45 ° C., preferably 30 ° C. or less, more preferably 20 ° C. or less, still more preferably 10 ° C. or less in order to obtain higher liquidity, and also the viewpoint of yield. Including 0 to 10 ° C is most preferable.
　本発明のホイップドクリーム用起泡性水中油型乳化油脂組成物では、上記のようなパーム油由来液状油を水中油型乳化油脂組成物全体中０．５～３０重量％含有することが好ましい。ホイップドクリーム用起泡性水中油型乳化油脂組成物中の前記パーム油由来液状油の含有量は、より好ましくは１～２０重量％であり、更に好ましくは１～１０重量％であり、最も好ましくは２～５重量％である。前記パーム油由来液状油の含有量が０．５重量％未満では口溶けが悪くなり、原液安定性も悪くなる傾向があり、また３０重量％を超えるとホイップ後の保型性が悪くなる傾向がある。また、パーム油由来液状油の含有量が前記の範囲であれば、乳風味が強く感じられる。 In the foamable oil-in-water emulsified oil / fat composition for whipped cream of the present invention, it is preferable to contain 0.5 to 30% by weight of the palm oil-derived liquid oil as described above in the whole oil-in-water emulsified oil / fat composition. . The content of the palm oil-derived liquid oil in the foamable oil-in-water emulsified oil / fat composition for whipped cream is more preferably 1 to 20% by weight, still more preferably 1 to 10% by weight, Preferably, it is 2 to 5% by weight. If the content of the palm oil-derived liquid oil is less than 0.5% by weight, the dissolution in the mouth tends to be poor, and the stock solution stability tends to be poor, and if it exceeds 30% by weight, the shape retention after whipping tends to be poor. is there. Moreover, if content of palm oil origin liquid oil is the said range, milk flavor will be strongly felt.
　前記パーム油由来液状油以外の油脂としては、食用であれば特に限定されず、植物性油脂、動物性油脂、食用精製加工油脂等を用いることができる。具体的にはあまに油、桐油、サフラワー油、かや油、胡桃油、芥子油、向日葵油、綿実油、ナタネ油、大豆油、辛子油、カポック油、米糠油、胡麻油、玉蜀黍油、落花生油、オリーブ油、椿油、茶油、ひまし油、椰子油、パーム油、パーム核油、カカオ脂、シア脂、ボルネオ脂等の植物油脂や、魚油、鯨油、牛脂、豚脂、乳脂、羊脂等の動物油脂、またこれらの油脂を原料にエステル交換したものや、硬化油脂、分別油脂、混合油脂が挙げられ、これら油脂の群から選択される少なくとも１種を用いることができる。 Oils and fats other than the palm oil-derived liquid oil are not particularly limited as long as they are edible, and vegetable oils, animal oils, edible refined processed oils and the like can be used. Specifically, linseed oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut Oil, olive oil, coconut oil, tea oil, castor oil, palm oil, palm oil, palm kernel oil, cocoa butter, shea fat, borneo fat and other vegetable oils, fish oil, whale oil, beef tallow, pork fat, milk fat, sheep fat, etc. Animal fats and oils, those obtained by transesterification of these fats and oils, hardened fats and oils, fractionated fats and oils, mixed fats and oils can be mentioned, and at least one selected from the group of these fats and oils can be used.
　本発明の起泡性水中油型乳化油脂組成物には、油脂の他に、蛋白質、乳化剤を使用することが好ましく、さらに必要に応じて増粘多糖類、糖類、塩類、着色料、香料などを使用することができる。 In the foamable oil-in-water emulsified oil / fat composition of the present invention, it is preferable to use proteins and emulsifiers in addition to fats and oils, and if necessary, thickening polysaccharides, saccharides, salts, coloring agents, fragrances, etc. Can be used.
　蛋白質としては、食品に用いることのできるものであれば特に限定はないが、風味の点で乳由来の蛋白質が好ましく、乳由来の蛋白質の供給源としては例えば、生乳、全脂濃縮乳、脱脂濃縮乳、全脂粉乳、脱脂乳、脱脂粉乳、バターミルク、バターミルクパウダー、ホエー、ホエーパウダー、生クリーム、加糖練乳、無糖練乳、バター、ヨーグルト、チーズ、カゼインタンパク質、ホエータンパク質、ＵＦ膜やイオン交換樹脂処理等により分離、分画した蛋白質、カゼインナトリウムのような乳タンパク質の塩類等を挙げることができ、それらの群より選ばれる少なくとも１種を用いることができる。蛋白質の含有量は、起泡性水中油型乳化油脂組成物全体中０．１～１０．０重量％の範囲であることが好ましい。０．１重量％より少ないと乳化が不安定化する場合があり、１０．０重量％より多いと得られる起泡性水中油型乳化油脂組成物の粘度が高くなりすぎ製造上問題を生じる場合がある。 The protein is not particularly limited as long as it can be used in food, but milk-derived protein is preferable in terms of flavor. Examples of milk-derived protein sources include raw milk, whole fat concentrated milk, and non-fat. Concentrated milk, whole milk powder, skim milk, skim milk powder, butter milk, butter milk powder, whey, whey powder, fresh cream, sweetened condensed milk, sugar-free condensed milk, butter, yogurt, cheese, casein protein, whey protein, UF membrane Examples include proteins separated and fractionated by ion exchange resin treatment and the like, salts of milk proteins such as sodium caseinate, and the like, and at least one selected from these groups can be used. The protein content is preferably in the range of 0.1 to 10.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition. When the amount is less than 0.1% by weight, the emulsification may become unstable. When the amount is more than 10.0% by weight, the viscosity of the foamable oil-in-water emulsified oil / fat composition to be obtained becomes too high, resulting in production problems. There is.
　乳化剤としては、食品用の乳化剤であれば特に限定はないが、例えば、ショ糖脂肪酸エステル、レシチン、レシチン誘導体、グリセリン脂肪酸エステル、モノグリセリン脂肪酸エステル誘導体、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル等が挙げられ、これらの群より選ばれる少なくとも１種を用いることができる。乳化剤の含有量は、起泡性水中油型乳化油脂組成物全体中０．１～１．０重量％の範囲であることが好ましい。０．１重量％より少ないと乳化が不安定化する場合や、目的のホイップ物性が得られない場合があり、１．０重量％より多いと風味やコストの面で好ましくない場合がある。 The emulsifier is not particularly limited as long as it is an emulsifier for food. For example, sucrose fatty acid ester, lecithin, lecithin derivative, glycerin fatty acid ester, monoglycerin fatty acid ester derivative, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol Examples include fatty acid esters and polyoxyethylene sorbitan fatty acid esters, and at least one selected from these groups can be used. The content of the emulsifier is preferably in the range of 0.1 to 1.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition. If the amount is less than 0.1% by weight, the emulsification may become unstable or the desired whipped physical properties may not be obtained. If the amount is more than 1.0% by weight, the flavor and cost may not be preferable.
　増粘多糖類としては、例えば、グアーガム、キサンタンガム、寒天、ペクチン、アルギン酸ナトリウム、カラギーナン、ジェランガム、ローカストビーンガム、アラビアガム、ＣＭＣ等を挙げることができ、それらの群より選ばれる少なくとも１種を使用することができる。 Examples of thickening polysaccharides include guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, gellan gum, locust bean gum, gum arabic, and CMC. Use at least one selected from these groups can do.
　糖類としては、例えば、砂糖、異性化糖、液糖、澱粉糖化物又は糖アルコール等を挙げることができ、それらの群より選ばれる少なくとも１種を使用することができる。 Examples of the saccharide include sugar, isomerized sugar, liquid sugar, saccharified starch, sugar alcohol, and the like, and at least one selected from the group can be used.
　塩類としては、例えばリン酸のナトリウム塩、カリウム塩又はクエン酸のナトリウム塩等を挙げることができ、それらの群より選ばれる少なくとも１種を使用することができる。 Examples of the salts include sodium salt of potassium phosphate, potassium salt, sodium salt of citric acid, and the like, and at least one selected from these groups can be used.
　また、着色料、香料等は食品用であれば特に限定されないが、必要に応じて使用することができる。 Also, coloring agents, flavors and the like are not particularly limited as long as they are for food, but they can be used as necessary.
　本発明の起泡性水中油型乳化油脂組成物の製造方法を以下に例示する。既存の方法で製造することができ、まず５０～８０℃に加温溶解した油脂に油溶性乳化剤、香料等の油溶性原料を混合した油相部を、５０～７０℃の温水に水溶性乳化剤や蛋白質、塩類、香料などの水系原料を攪拌溶解してなる水相部に添加し、予備乳化する。その後、均質化、殺菌、均質化、冷却、エージングなどの通常行われる各処理を行うことにより、本発明の起泡性水中油型乳化油脂組成物を得ることができる。前記油相部と水相部との比率は、油相部：水相部が１５：８５～５５：４５の範囲が好ましく、２０：８０～５０：５０の範囲がより好ましい。 The production method of the foamable oil-in-water emulsified oil / fat composition of the present invention is exemplified below. The oil phase part, which can be produced by an existing method, is prepared by mixing oil-soluble emulsifiers and oil-soluble raw materials such as fragrances with oils and fats heated and dissolved at 50 to 80 ° C. Aqueous raw materials such as protein, salts, fragrances and the like are added to the aqueous phase part obtained by stirring and dissolving, and pre-emulsified. Then, the foaming oil-in-water type emulsified oil-fat composition of this invention can be obtained by performing each process normally performed, such as homogenization, disinfection, homogenization, cooling, and aging. The ratio of the oil phase part to the water phase part is preferably in the range of 15:85 to 55:45, more preferably in the range of 20:80 to 50:50.
　本発明のホイップドクリーム用起泡性水中油型乳化油脂組成物は、ホイップして冷蔵、冷凍用のケーキや菓子製品等のフィリング、トッピング、サンド、スプレッドなどに用いられる。 The foamable oil-in-water emulsified oil / fat composition for whipped cream of the present invention is whipped and used for filling, topping, sand, spread, etc. for refrigerated and frozen cakes and confectionery products.
　以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.
　＜脂肪酸組成の測定＞
　油脂中の脂肪酸組成は、既述の方法により測定した。 <Measurement of fatty acid composition>
The fatty acid composition in fats and oils was measured by the method described above.
　＜油脂中の各トリグリセライド含量の測定＞
　油脂中の各トリグリセライド含量は、既述の方法により測定した。 <Measurement of each triglyceride content in fats and oils>
Each triglyceride content in fats and oils was measured by the method described above.
　＜２位にパルミチン酸を有するグリセライド含量の測定＞
　分析対象の油脂７．５ｇとエタノール２２．５ｇを混合しノボザイム４３５（ノボザイムズジャパン社製）を１．２ｇ加えて３０℃で４時間反応させ、反応液を濃縮後、シリカゲルカラムクロマトグラフィー（型番：シリカゲル６０（０．０６３－０．２００ｍｍ）カラムクロマトグラフィー用、メルク社製）によりトリグリセライド、ジグリセライド、モノグリセライドの各成分に分離し、若干未反応で残るトリグリセライド及びジグリセライド成分を除去し、モノグリセライド成分を回収した。そのモノグリセライド０．０５ｇをイソオクタン５ｍｌに溶解し、０．２ｍｏｌ／Ｌナトリウムメチラート／メタノール溶液１ｍｌを加えて７０℃で１５分間反応させることによりメチルエステル化し、酢酸により反応液を中和した後に適量の水を加え、有機相をガスクロマトグラフ（型番：６８９０Ｎ、Ａｇｉｌｅｎｔ社製）によるリテンションタイム及びピークエリア面積により２位にパルミチン酸を有するグリセライド含有量を決定した。 <Measurement of glyceride content with palmitic acid at the 2-position>
A mixture of 7.5 g of fat and oil to be analyzed and 22.5 g of ethanol, 1.2 g of Novozyme 435 (manufactured by Novozymes Japan) was added and reacted at 30 ° C. for 4 hours. The reaction solution was concentrated and then subjected to silica gel column chromatography ( Model number: Silica gel 60 (0.063-0.200 mm) for column chromatography, manufactured by Merck Co., Ltd., separated into triglyceride, diglyceride, and monoglyceride components, removing triglyceride and diglyceride components that remain slightly unreacted, and monoglyceride component Was recovered. 0.05 g of the monoglyceride is dissolved in 5 ml of isooctane, 1 ml of 0.2 mol / L sodium methylate / methanol solution is added and reacted at 70 ° C. for 15 minutes to make methyl ester, and after neutralizing the reaction solution with acetic acid, an appropriate amount The glyceride content having palmitic acid at the second position was determined based on the retention time and peak area area of the organic phase by gas chromatography (model number: 6890N, manufactured by Agilent).
　＜曇点＞
　基準油脂分析試験法「２．２．７－１９９６　曇り点」に準じて行なった。 <Cloud point>
It was carried out in accordance with the standard fat and oil analysis test method “2.2.7-1996 Cloud point”.
　＜ＣＤＭ試験（酸化安定性）＞
　基準油脂分析試験法「２．５．１．２－１９９６　ＣＤＭ試験」に準じてＣＤＭ値を測定した。 <CDM test (oxidation stability)>
The CDM value was measured according to the standard fat analysis method “2.5.1.2-1996 CDM test”.
　＜ヨウ素価＞
　基準油脂分析試験法「３．３．３－１９９６　ヨウ素価（ウィイス－シクロヘキサン法）」に準じて測定を行なった。 <Iodine number>
The measurement was carried out according to the standard oil analysis method “3.3.3-1996 Iodine number (Wiis-cyclohexane method)”.
　（製造例１；液状油の作製）
　パームオレイン（ヨウ素価６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３０℃でダイレクトエステル交換反応を約８時間行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ１８重量％、１３．５重量％になったのを確認した後、反応停止剤として水を５０重量部添加して反応を停止した。その後、加熱して全ての結晶を溶解し、７０℃の温水を加え、静置して油層と水層を分離し、水を抜いて分離する温水洗浄を行った。分離した水層のｐＨが８以下になるまで温水洗浄を繰り返した後、油層の油脂を９０℃に加熱し、真空脱水を行ない、白土を２重量部加え、２０分間攪拌後、ろ過することで白土を除き、脱色を行なった。脱色後の温度を４０℃までは１℃／分（設定値）、４０℃から０．２℃／分（設定値）で下げ、１０℃に到達したらその温度を保持し、降温開始時から計２４時間になるまで晶析した。晶析後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が１．１の液状油を３２００重量部（収率：６４％）得た。 (Production Example 1: Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered and the direct transesterification reaction was performed at 30 ° C. for about 8 hours. After confirming that the SSS content and the S2U content were 18% by weight and 13.5% by weight, respectively, the reaction was terminated. The reaction was stopped by adding 50 parts by weight of water as an agent. Thereafter, all the crystals were dissolved by heating, warm water at 70 ° C. was added, and the mixture was allowed to stand to separate the oil layer and the water layer, followed by warm water washing for draining and separating. After repeated washing with warm water until the pH of the separated aqueous layer is 8 or less, the oil in the oil layer is heated to 90 ° C., vacuum dewatered, 2 parts by weight of white clay is added, stirred for 20 minutes, and then filtered. Decolorization was performed except for the white clay. The temperature after decolorization is reduced to 1 ° C / min (set value) up to 40 ° C, decreased from 40 ° C to 0.2 ° C / min (set value), and when 10 ° C is reached, the temperature is maintained and measured from the start of temperature decrease. Crystallization continued until 24 hours. After crystallization, by filtering using a filter press (pressurized to 3 MPa), 3200 parts by weight (yield: 64%) of a liquid oil having a SU2 / UUU (weight ratio) of 1.1 in the triglyceride composition is obtained. It was.
　（製造例２；液状油の作製）
　パームオレイン（ヨウ素価５７）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３０℃でダイレクトエステル交換反応を約８時間行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ２７重量％、１１．６重量％になったのを確認した後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が１．１の液状油を２７００重量部（収率：５４％）得た。 (Production Example 2: Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 57) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. The temperature was lowered and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours. After confirming that the SSS content and the S2U content were 27% by weight and 11.6% by weight, respectively, the reaction was stopped. The reaction was stopped by adding 50 parts by weight of water as an agent. Thereafter, in the same manner as in Production Example 1, 2700 parts by weight (yield: 54%) of a liquid oil having an SU2 / UUU (weight ratio) of 1.1 in the triglyceride composition was obtained.
　（製造例３；液状油の作製）
　パームオレイン（ヨウ素価６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、ダイレクトエステル交換反応を３０℃で約８時間行った後、更に２５℃で約２４時間該反応を行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ２２重量％、９．５重量％になったのを確認した後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が０．９の液状油を３１００重量部（収率：６２％）得た。 (Production Example 3; Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, followed by further reaction at 25 ° C. for about 24 hours. After confirming that the amount became 5% by weight, the reaction was stopped by adding 50 parts by weight of water as a reaction terminator. Thereafter, in the same manner as in Production Example 1, 3100 parts by weight (yield: 62%) of a liquid oil having a SU2 / UUU (weight ratio) of 0.9 in the triglyceride composition was obtained.
　（製造例４；液状油の作製）
　パームオレイン（ヨウ素価５７）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、ダイレクトエステル交換反応を３０℃で約８時間行った後、更に２５℃で約２４時間該反応を行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ３０重量％、９．４重量％になったのを確認後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が０．９の液状油を２６４０重量部（収率：５３％）得た。 (Production Example 4: Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 57) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, and further at 25 ° C. for about 24 hours. The SSS content and the S2U content were 30% by weight in the whole oil and fat during the reaction, respectively. After confirming that the amount became 4% by weight, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 2640 parts (yield: 53%) of a liquid oil having a SU2 / UUU (weight ratio) of 0.9 in the triglyceride composition was obtained.
　（製造例５；液状油の作製）
　パームオレイン（ヨウ素価６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、ダイレクトエステル交換反応を３０℃で約８時間、２７．５℃で約２時間、２５℃で約１２時間、２２．５℃で約２４時間行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ２３重量％、１０．６重量％になったのを確認した後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が０．７の液状油を３０００重量部（収率：６０％）得た。 (Production Example 5; Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, at 27.5 ° C. for about 2 hours, at 25 ° C. for about 12 hours, and at 22.5 ° C. for about 24 hours. After confirming that it became 23% by weight and 10.6% by weight in the whole oil and fat, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 3000 parts by weight (yield: 60%) of a liquid oil having a SU2 / UUU (weight ratio) of 0.7 in the triglyceride composition was obtained.
　（製造例６；液状油の作製）
　パームオレイン（ヨウ素価５７）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、ダイレクトエステル交換反応を３０℃で約８時間、２７．５℃で約２時間、２５℃で約１２時間、２２．５℃で約２４時間行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ３０重量％、８．０重量％になったのを確認した後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が０．７の液状油を２６００重量部（収率：５２％）得た。 (Production Example 6; Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 57) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. The temperature was lowered and the direct transesterification reaction was carried out at 30 ° C. for about 8 hours, at 27.5 ° C. for about 2 hours, at 25 ° C. for about 12 hours, and at 22.5 ° C. for about 24 hours. After confirming that it became 30 wt% and 8.0 wt% respectively in the whole oil and fat, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 2600 parts by weight (yield: 52%) of a liquid oil having a SU2 / UUU (weight ratio) of 0.7 in the triglyceride composition was obtained.
　（製造例７；液状油の作製）
　パームオレイン（ヨウ素価６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを１０重量部加え、９０℃で２０分間保持した後、降温し、ダイレクトエステル交換反応を３０℃で約８時間、２７．５℃で約２時間、２５℃で約２時間、２２．５℃で約５時間、１８℃で約１５時間行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ２９重量％、３．８重量％になったのを確認後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が０．５の液状油を２７００重量部（収率：５４％）得た。 (Production Example 7; Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put in a separable flask and stirred at 100 rpm, vacuum dehydration was performed at 90 ° C., 10 parts by weight of sodium methylate was added, and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification was carried out at 30 ° C. for about 8 hours, 27.5 ° C. for about 2 hours, 25 ° C. for about 2 hours, 22.5 ° C. for about 5 hours, and 18 ° C. for about 15 hours. After confirming that the content and S2U content were 29% by weight and 3.8% by weight, respectively, in the total fat and oil during the reaction, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 2700 parts by weight (yield: 54%) of a liquid oil having a SU2 / UUU (weight ratio) of 0.5 in the triglyceride composition was obtained.
　（製造例８；液状油の作製）
　パームオレイン（ヨウ素価６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、ダイレクトエステル交換反応を３６℃で約８時間行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ１３重量％、１６．５重量％になったのを確認後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が１．３の液状油を３２００重量部（収率：６４％）得た。 (Production Example 8; Production of liquid oil)
After 5000 parts by weight of palm olein (iodine value 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm, 5 parts by weight of sodium methylate was added and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification was carried out at 36 ° C. for about 8 hours. After confirming that the SSS content and the S2U content were 13% by weight and 16.5% by weight, respectively, the reaction terminator The reaction was stopped by adding 50 parts by weight of water. Thereafter, in the same manner as in Production Example 1, 3200 parts by weight (yield: 64%) of a liquid oil having a SU2 / UUU (weight ratio) of 1.3 in the triglyceride composition was obtained.
　（製造例９；液状油の作製）
　パーム油（ヨウ素価５２）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍ
で攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、ダイレクトエステル交換反応を３０℃で約８時間行った後、更に２５℃で約２４時間該反応を行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ３３重量％、８．６重量％になったのを確認後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が０．９の液状油を１８００重量部（収率：３６％）得た。 (Production Example 9; Production of liquid oil)
Put 5000 parts by weight of palm oil (iodine value 52) in a separable flask and set to 100 rpm.
After vacuum dehydration at 90 ° C. while stirring at 5 ° C., 5 parts by weight of sodium methylate was added, held at 90 ° C. for 20 minutes, cooled, and subjected to direct transesterification at 30 ° C. for about 8 hours. Further, the reaction was carried out at 25 ° C. for about 24 hours, and after confirming that the SSS content and the S2U content were 33% by weight and 8.6% by weight in the whole fat and oil during the reaction, respectively, water was added as a reaction terminator. The reaction was stopped by adding parts by weight. Thereafter, in the same manner as in Production Example 1, 1800 parts by weight (yield: 36%) of a liquid oil having a SU2 / UUU (weight ratio) of 0.9 in the triglyceride composition was obtained.
　（製造例１０；液状油の作製）
　パームオレイン（ヨウ素価５７）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを１０重量部加え、９０℃で２０分間保持した後、降温し、ダイレクトエステル交換反応を３０℃で約８時間、２７．５℃で約２時間、２５℃で約２時間、２２．５℃で約５時間、１８℃で約１５時間行い、ＳＳＳ含量及びＳ２Ｕ含量が反応中の油脂全体中それぞれ３７重量％、３．７重量％になったのを確認後、反応停止剤として水を５０重量部添加して反応を停止した。その後は製造例１と同様にして、トリグリセライド組成中のＳＵ２／ＵＵＵ（重量比）が０．５の液状油を８５０重量部（収率：１７％）得た。 (Production Example 10; Production of liquid oil)
After 5,000 parts by weight of palm olein (iodine number 57) was put into a separable flask and stirred at 100 rpm, vacuum dehydration was performed at 90 ° C., 10 parts by weight of sodium methylate was added, and the mixture was held at 90 ° C. for 20 minutes. The temperature was lowered, and the direct transesterification was carried out at 30 ° C. for about 8 hours, 27.5 ° C. for about 2 hours, 25 ° C. for about 2 hours, 22.5 ° C. for about 5 hours, and 18 ° C. for about 15 hours. After confirming that the content and S2U content were 37% by weight and 3.7% by weight, respectively, in the total fat and oil during the reaction, 50 parts by weight of water was added as a reaction terminator to stop the reaction. Thereafter, in the same manner as in Production Example 1, 850 parts by weight (yield: 17%) of a liquid oil having a SU2 / UUU (weight ratio) of 0.5 in the triglyceride composition was obtained.
　製造例１～１０の製造方法で得られた液状油について、脂肪酸組成、トリグリセライド組成、曇点、ヨウ素価、ＣＤＭ値について分析を行い、それらの結果を表１にまとめた。 The liquid oils obtained by the production methods of Production Examples 1 to 10 were analyzed for fatty acid composition, triglyceride composition, cloud point, iodine value, and CDM value, and the results are summarized in Table 1.


Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　（製造例１１；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３４℃でダイレクトエステル交換反応を２４時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ２０重量％、１０．５重量％になったのを確認した後、反応停止剤として２５％クエン酸水を１５重量部添加して反応を停止した。その後、０．２℃／分で降温し、１０℃で１６時間晶析した後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を３２００重量部（収率：６４％）得た。 (Production Example 11; production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and direct transesterification was performed at 34 ° C. for 24 hours. At that time, after confirming that the SSS content and S2U content in the entire fat and oil during the reaction were 20 wt% and 10.5 wt%, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.2 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized to 3 MPa) to obtain 3200 parts by weight of liquid oil (yield: 64%). )Obtained.
　（製造例１２；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを１０重量部加え、９０℃で２０分間保持した後、降温し、３０℃到達後、トリパルミチン粉末（ナカライテスク社製）を２５重量部加え、ダイレクトエステル交換反応を４時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ２０重量％、１１．５重量％になったのを確認した後、反応停止剤として２５％クエン酸水を３０重量部添加して反応を停止した。その後、０．２℃／分で降温し、１０℃で１６時間晶析した後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を３２００重量部（収率：６４％）得た。 (Production Example 12; Production of liquid oil)
While adding 5000 parts by weight of palm olein (iodine value: 64) to a separable flask and stirring at 100 rpm, vacuum dehydration was performed at 90 ° C., 10 parts by weight of sodium methylate was added, and the mixture was held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and after reaching 30 ° C., 25 parts by weight of tripalmitin powder (manufactured by Nacalai Tesque) was added, and direct transesterification was performed for 4 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 20% by weight and 11.5% by weight, respectively, 30 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.2 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized to 3 MPa) to obtain 3200 parts by weight of liquid oil (yield: 64%). )Obtained.
　（製造例１３；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて３００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３４℃でダイレクトエステル交換反応を２４時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ２０重量％、１０．５重量％になったのを確認した後、反応停止剤として２５％クエン酸水を１５重量部添加して反応を停止した。その後、０．２℃／分で降温し、１０℃で１６時間晶析した後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を３２００重量部（収率：６４％）得た。 (Production Example 13; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 300 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and direct transesterification was performed at 34 ° C. for 24 hours. At that time, after confirming that the SSS content and S2U content in the entire fat and oil during the reaction were 20 wt% and 10.5 wt%, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.2 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized to 3 MPa) to obtain 3200 parts by weight of liquid oil (yield: 64%). )Obtained.
　（製造例１４；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて６００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３４℃でダイレクトエステル交換反応を２４時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ２０重量％、１０．５重量％になったのを確認した後、反応停止剤として２５％クエン酸水を１５重量部添加して反応を停止した。その後、０．２℃／分で降温し、１０℃で１６時間晶析した後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を３１５０重量部（収率：６３％）得た。 (Production Example 14; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was placed in a separable flask and stirred at 600 rpm, followed by vacuum dehydration at 90 ° C. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C for 20 minutes. Thereafter, the temperature was lowered, and direct transesterification was performed at 34 ° C. for 24 hours. At that time, after confirming that the SSS content and S2U content in the entire fat and oil during the reaction were 20 wt% and 10.5 wt%, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.2 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized up to 3 MPa) to obtain 3150 parts by weight of liquid oil (yield: 63%). )Obtained.
　（製造例１５；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３８℃でダイレクトエステル交換反応を１８時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ１６重量％、１３．０重量％になったのを確認した後、反応停止剤として２５％クエン酸水を１５重量部添加して反応を停止した。その後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を３８５０重量部（収率：７７％）得た。 (Production Example 15; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and a direct transesterification reaction was performed at 38 ° C. for 18 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 16% by weight and 13.0% by weight, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Then, 3850 parts by weight (yield: 77%) of liquid oil was obtained by filtering using a filter press (pressurized to 3 MPa).
　（製造例１６；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３２℃でダイレクトエステル交換反応を１６時間行なった後、更に降温し、１０℃でダイレクトエステル交換反応を１８時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ２２重量％、９．５重量％になったのを確認した後、反応停止剤として２５％クエン酸水を１５重量部添加して反応を停止した。その後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を３１００重量部（収率：６２％）得た。 (Production Example 16; Production of liquid oil)
While adding 5000 parts by weight of palm olein (iodine value: 64) to a separable flask and stirring at 100 rpm, vacuum dehydration was performed at 90 ° C., 5 parts by weight of sodium methylate was added, and the mixture was held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered and the direct transesterification reaction was carried out at 32 ° C. for 16 hours, then the temperature was further lowered, and the direct transesterification reaction was carried out at 10 ° C. for 18 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 22% by weight and 9.5% by weight, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Then, 3100 weight part (yield: 62%) of liquid oil was obtained by filter-separating using a filter press (pressurization to 3 Mpa).
　（製造例１７；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３２℃でダイレクトエステル交換反応を１６時間行なった後、更に降温し、１０℃でダイレクトエステル交換反応を１８時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ２２重量％、９．５重量％になったのを確認した後、反応停止剤として２５％クエン酸水を１５重量部添加して反応を停止した。その後、３０℃まで昇温し、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を３３５０重量部（収率：６７％）得た。 (Production Example 17; Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered and the direct transesterification reaction was carried out at 32 ° C. for 16 hours, then the temperature was further lowered, and the direct transesterification reaction was carried out at 10 ° C. for 18 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 22% by weight and 9.5% by weight, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Then, it heated up to 30 degreeC and obtained 3350 weight part (yield: 67%) of liquid oils by filter-separating using a filter press (pressurization to 3 Mpa).
　（製造例１８；液状油の作製）
　パームオレイン（ヨウ素価：５７）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３２℃でダイレクトエステル交換反応を１２時間行なった後、更に降温し、２５℃でダイレクトエステル交換反応を２０時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ３０重量％、８．０重量％になったのを確認した後、反応停止剤として２５％クエン酸水を１５重量部添加して反応を停止した。その後、０．１７℃／分で降温し、１０℃で１６時間晶析した後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を２７００重量部（収率：５４％）得た。 (Production Example 18; Production of liquid oil)
5000 parts by weight of palm olein (iodine number: 57) was placed in a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered and a direct transesterification reaction was carried out at 32 ° C. for 12 hours, then the temperature was further lowered, and a direct transesterification reaction was carried out at 25 ° C. for 20 hours. At that time, after confirming that the SSS content and S2U content in the whole fat and oil during the reaction were 30% by weight and 8.0% by weight, respectively, 15 parts by weight of 25% aqueous citric acid was added as a reaction terminator. The reaction was stopped. Thereafter, the temperature was lowered at 0.17 ° C./min, crystallized at 10 ° C. for 16 hours, and then filtered using a filter press (pressurized to 3 MPa) to obtain 2700 parts by weight of liquid oil (yield: 54%). )Obtained.
　（製造例１９；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、５０℃に降温してリパーゼ（ノボザイムズ社製「Ｌｉｐｏｚｙｍｅ　ＴＬ　ＩＭ」）を５００重量部加え、５０℃で４時間保持した後、降温し、３６℃でダイレクトエステル交換反応を３８時間行なった後、更に降温し、１０℃で１８時間ダイレクトエステル交換反応を行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ２２重量％、９．５重量％になったのを確認した後、酵素を含んだまま１０℃でフィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を２８５０重量部（収率：５７％）得た。 (Production Example 19; Production of liquid oil)
While adding 5000 parts by weight of palm olein (iodine value: 64) to a separable flask and stirring at 100 rpm, vacuum dehydration was performed at 90 ° C., and then the temperature was lowered to 50 ° C. ) Was added and held at 50 ° C. for 4 hours, the temperature was lowered, direct transesterification was performed at 36 ° C. for 38 hours, the temperature was further lowered, and direct transesterification was performed at 10 ° C. for 18 hours. At that time, after confirming that the SSS content and S2U content in the total fat and oil during the reaction were 22% by weight and 9.5% by weight, respectively, a filter press (pressurized up to 3 MPa) at 10 ° C. with the enzyme contained. ) To obtain 2850 parts by weight of liquid oil (yield: 57%).
　（製造例２０；液状油の作製）
　パームオレイン（ヨウ素価：６４）５０００重量部をセパラブルフラスコに入れて１００ｒｐｍで攪拌しながら、９０℃で真空脱水を行なった後、ナトリウムメチラートを５重量部加え、９０℃で２０分間保持した後、降温し、３４℃でダイレクトエステル交換反応を２４時間行なった。その時点で反応中の油脂全体中のＳＳＳ含量及びＳ２Ｕ含量がそれぞれ２０重量％、１０．５重量％になったのを確認した後、反応停止剤として２５％クエン酸水を１５重量部添加して反応を停止した。その後、加熱して全ての結晶を溶解し、７０℃の温水を加えてから静置して油層と水層を分離し、水を抜いて分離する温水洗浄を行った。分離した水層のｐＨが８以下になるまで該温水洗浄を繰り返した後、油層の油脂を９０℃に加熱し、真空脱水を行ない、白土を２重量部加えて２０分間攪拌した後、ろ過することで白土を除いて脱色を行なった。脱色後の油脂温度を、４０℃になるまでは１℃／分（設定値）で、４０℃からは０．２℃／分（設定値）で降温し、１０℃に到達したらその温度を保持し、降温開始時から計２４時間になるまで晶析した。晶析後、フィルタープレス（３ＭＰａまで加圧）を用いてろ別することで、液状油を３２００重量部（収率：６４％）得た。 (Production Example 20: Production of liquid oil)
5000 parts by weight of palm olein (iodine value: 64) was put into a separable flask and vacuum dehydrated at 90 ° C. while stirring at 100 rpm. Then, 5 parts by weight of sodium methylate was added and held at 90 ° C. for 20 minutes. Thereafter, the temperature was lowered, and direct transesterification was performed at 34 ° C. for 24 hours. At that time, after confirming that the SSS content and S2U content in the entire fat and oil during the reaction were 20 wt% and 10.5 wt%, respectively, 15 parts by weight of 25% citric acid water was added as a reaction terminator. The reaction was stopped. Then, all the crystals were dissolved by heating, and after adding 70 ° C. warm water, the mixture was allowed to stand to separate the oil layer and the aqueous layer, and the hot water washing was performed to remove the water and separate it. The hot water washing is repeated until the pH of the separated aqueous layer becomes 8 or less, and then the oil and fat in the oil layer is heated to 90 ° C., vacuum dehydration is performed, 2 parts by weight of white clay is added, and the mixture is stirred for 20 minutes and then filtered. In this way, decolorization was performed except for the white clay. The oil and fat temperature after decolorization is 1 ° C / min (set value) until 40 ° C and from 40 ° C to 0.2 ° C / min (set value), and when it reaches 10 ° C, the temperature is maintained. Then, crystallization was performed until 24 hours in total from the start of temperature drop. After crystallization, 3200 parts by weight (yield: 64%) of liquid oil was obtained by filtering using a filter press (pressurized to 3 MPa).
　上記製造例１１～２０で得られた液状油の分析値を表２にまとめた。 The analytical values of the liquid oil obtained in Production Examples 11 to 20 are summarized in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　＜ホイップドクリーム用起泡性水中油型乳化油脂組成物の原液安定性評価法＞
　原液安定性は、実施例及び比較例で得られたホイップドクリーム用起泡性水中油型乳化油脂組成物６０ｇを１００ｃｃビーカーに入れ、それを直径４ｃｍの攪拌ペラで１２０ｒｐｍの条件で攪拌し、流動性がなくなるまでに要する時間を評価値とした。なお、流動性がなくなるまでに要する時間が長いほど、原液安定性が良好といえる。 <Method for evaluating stock solution stability of foamable oil-in-water emulsified oil / fat composition for whipped cream>
The stock solution stability was obtained by putting 60 g of the foamable oil-in-water emulsified oil / fat composition for whipped cream obtained in the Examples and Comparative Examples into a 100 cc beaker, and stirring the mixture under a condition of 120 rpm with a stirring impeller having a diameter of 4 cm. The time required until the fluidity disappeared was taken as the evaluation value. In addition, it can be said that stock solution stability is so favorable that time required until fluidity | liquidity is lose | eliminated.
　＜ホイップ時間評価法＞
　ホイップ時間は、カントーミキサー（型番：ＣＳ－２０：関東混合機工業株式会社製）に実施例及び比較例で得られたホイップドクリーム用起泡性水中油型乳化油脂組成物を４ｋｇ、グラニュー糖４００ｇを入れ、高速攪拌条件（３８０ｒｐｍ）でホイップし、トッピングするのに適度な硬さに到達するまでの時間を評価値とした。 <Whipping time evaluation method>
The whipping time was 4 kg of the foamable oil-in-water emulsified oil / fat composition for whipped cream obtained in the examples and comparative examples in a can-to-mixer (model number: CS-20: manufactured by Kanto Blender Kogyo Co., Ltd.), granulated sugar 400 g was added, whipped under high-speed stirring conditions (380 rpm), and the time taken to reach an appropriate hardness for topping was taken as the evaluation value.
　＜オーバーラン評価法＞
　オーバーランとは、ホイップドクリームに含まれる空気の割合を％で示したもので、次式により求めた。
　オーバーラン（％）＝［（一定容積の起泡性水中油型乳化油脂組成物の重量）－（一定容積のホイップドクリームの重量）］÷（一定容積のホイップドクリームの重量）×１００ <Overrun evaluation method>
The overrun is a percentage of the air contained in the whipped cream, and was calculated by the following formula.
Overrun (%) = [(weight of a constant volume of foamable oil-in-water emulsified oil composition) − (weight of a constant volume of whipped cream)] ÷ (weight of a constant volume of whipped cream) × 100
　＜ホイップドクリームの風味評価法＞
　風味の評価は、専門パネラー８名に食べてもらって官能評価を行い、それを平均的に評価結果とした。その際の評価基準は以下のとおりである。
　◎：後味が油っこくなく乳らしいコクがあり、非常に好ましい。
　○：後味がやや油っこいが乳らしいコクがあり、好ましい。
　△：後味がやや油っこく乳らしいコクがなく、あまり好ましくない。
　×：後味が油っこく乳らしいコクがほとんどなく、好ましくない。 <Flavor evaluation method for whipped cream>
For the evaluation of the flavor, sensory evaluation was performed by 8 expert panelists eating it, and the result was averaged. The evaluation criteria at that time are as follows.
(Double-circle): The aftertaste is rich and milky and is very preferable.
○: The aftertaste is slightly greasy and is milky, which is preferable.
(Triangle | delta): There is no richness like a greasy milk aftertaste, and it is not very preferable.
X: The aftertaste is not preferable because there is almost no richness like milky milk.
　（実施例１；ホイップドクリーム用水中油型乳化油脂組成物の作製）
　表３に示す配合に従って、以下のようにしてホイップドクリーム用起泡性水中油型乳化油脂組成物を作製した。
　パーム核油（融点２７℃）７．５重量部、パーム核硬化油脂（融点３６℃）７．５重量部、パーム核オレインとパーム油のランダムエステル交換油脂（融点２９℃）８部、製造例３の液状油（ＩＶ８４）５重量部からなる油脂を加温溶解し、そこに大豆レシチン０．１６重量部、ポリグリセリンステアリン酸エステル（ＨＬＢ＝２．６）０．１部を添加し、６５℃に加温して油相部とした。一方、バターミルクパウダー３重量部、ホエイパウダー２重量部を６０℃の温水６６．２９重量部に溶解し、そこにポリグリセリンオレイン酸エステル（ＨＬＢ＝１１．６）０．０５重量部、ポリグリセリンステアリン酸エステル（ＨＬＢ＝１１．６）０．０８重量部、ショ糖ステアリン酸エステル（ＨＬＢ＝８）０．０２重量部、グアーガム０．０５重量部、キサンタンガム０．０５重量部、ヘキサメタリン酸ナトリウム０．２重量部を添加して溶解し、水相部とした。前記油相部をこの水相部に添加しながら攪拌して予備乳化させた。この乳化液は、均質化圧４．０ＭＰａにて処理した後、直接蒸気注入式滅菌機にて１４２℃で４秒間滅菌処理を行い、再度、均質化圧６．５ＭＰａにて処理してからプレート式冷却機にて５℃まで冷却し、容器に充填し５℃にて７２時間エージングしてホイップドクリーム用起泡性水中油型乳化油脂組成物を得た。 (Example 1: Preparation of oil-in-water emulsified oil / fat composition for whipped cream)
According to the formulation shown in Table 3, a foamable oil-in-water emulsified oil / fat composition for whipped cream was prepared as follows.
Palm kernel oil (melting point 27 ° C.) 7.5 parts by weight, palm kernel hardened oil (melting point 36 ° C.) 7.5 parts by weight, palm kernel olein and palm oil random transesterified oil (melting point 29 ° C.) 8 parts, production example 3 and 5 parts by weight of a liquid oil (IV84) was dissolved by heating, 0.16 part by weight of soybean lecithin and 0.1 part of polyglycerol stearate (HLB = 2.6) were added thereto, and 65 The oil phase was heated to 0 ° C. On the other hand, 3 parts by weight of buttermilk powder and 2 parts by weight of whey powder were dissolved in 66.29 parts by weight of warm water at 60 ° C., and 0.05 parts by weight of polyglycerol oleate (HLB = 11.6) and polyglycerol were added thereto. Stearic acid ester (HLB = 11.6) 0.08 part by weight, sucrose stearate ester (HLB = 8) 0.02 part by weight, guar gum 0.05 part by weight, xanthan gum 0.05 part by weight, sodium hexametaphosphate 0 .2 parts by weight was added and dissolved to obtain an aqueous phase part. The oil phase portion was stirred and pre-emulsified while being added to the aqueous phase portion. This emulsion is treated at a homogenization pressure of 4.0 MPa, then directly sterilized at 142 ° C. for 4 seconds in a steam injection sterilizer, treated again at a homogenization pressure of 6.5 MPa, and then the plate. It cooled to 5 degreeC with the type | formula cooler, the container was filled, and it aged at 5 degreeC for 72 hours, and obtained the foamable oil-in-water type emulsified oil-fat composition for whipped creams.
　（実施例２；ホイップドクリーム用水中油型乳化油脂組成物の作製）
　表３に示す配合に従って、以下のようにしてホイップドクリーム用起泡性水中油型乳化油脂組成物を作製した。
　パーム核油（融点３６℃）２７重量部、製造例１６の液状油（ＩＶ８７）１８重量部からなる油脂を加温溶解し、そこに大豆レシチン０．１２重量部、ポリグリセリンステアリン酸エステル（ＨＬＢ＝２．６）０．１５部を添加し、６５℃に加温して油相部とした。一方、バターミルクパウダー３重量部、ホエイパウダー２重量部を６０℃の温水４９．３重量部に溶解し、そこにポリグリセリンオレイン酸エステル（ＨＬＢ＝１１．６）０．０８重量部、ポリグリセリンステアリン酸エステル（ＨＬＢ＝１１．６）０．０３重量部、ショ糖ステアリン酸エステル（ＨＬＢ＝８）０．１２重量部、ヘキサメタリン酸ナトリウム０．２重量部を添加して溶解し、水相部とした。前記油相部をこの水相部に添加しながら攪拌して予備乳化させた。この乳化液は、均質化圧４．０ＭＰａにて処理した後、直接蒸気注入式滅菌機にて１４２℃で４秒間滅菌処理を行い、再度、均質化圧６．５ＭＰａにて処理してからプレート式冷却機にて５℃まで冷却し、容器に充填し５℃にて７２時間エージングしてホイップドクリーム用起泡性水中油型乳化油脂組成物を得た。 (Example 2: Production of oil-in-water emulsified oil / fat composition for whipped cream)
According to the formulation shown in Table 3, a foamable oil-in-water emulsified oil / fat composition for whipped cream was prepared as follows.
A fat and oil consisting of 27 parts by weight of palm kernel oil (melting point 36 ° C.) and 18 parts by weight of the liquid oil (IV87) of Production Example 16 was dissolved by heating, and 0.12 part by weight of soy lecithin, polyglycerin stearate (HLB) = 2.6) 0.15 part was added and heated to 65 ° C. to obtain an oil phase part. On the other hand, 3 parts by weight of buttermilk powder and 2 parts by weight of whey powder are dissolved in 49.3 parts by weight of warm water at 60 ° C., and 0.08 part by weight of polyglycerol oleate (HLB = 11.6) and polyglycerol 0.03 part by weight of stearic acid ester (HLB = 11.6), 0.12 part by weight of sucrose stearic acid ester (HLB = 8), 0.2 part by weight of sodium hexametaphosphate are added and dissolved, and the aqueous phase part It was. The oil phase portion was stirred and pre-emulsified while being added to the aqueous phase portion. This emulsion is treated at a homogenization pressure of 4.0 MPa, then directly sterilized at 142 ° C. for 4 seconds in a steam injection sterilizer, treated again at a homogenization pressure of 6.5 MPa, and then the plate. It cooled to 5 degreeC with the type | formula cooler, the container was filled, and it aged at 5 degreeC for 72 hours, and obtained the foamable oil-in-water type emulsified oil-fat composition for whipped creams.
　（比較例１；ホイップドクリーム用水中油型乳化油脂組成物の作製）
　製造例３の液状油（ＩＶ８４）の代わりにナタネ油５重量部を添加した以外は全て実施例１と同様にしてホイップドクリーム用水中油型乳化油脂組成物を得た。 (Comparative Example 1; Preparation of oil-in-water emulsified oil / fat composition for whipped cream)
An oil-in-water emulsified oil / fat composition for whipped cream was obtained in the same manner as in Example 1 except that 5 parts by weight of rapeseed oil was added instead of the liquid oil (IV84) of Production Example 3.
　（比較例２；ホイップドクリーム用水中油型乳化油脂組成物の作製）
　製造例３の液状油（ＩＶ８４）の代わりにパームオレイン（ＩＶ６０）５重量部を添加した以外は全て実施例１と同様にしてホイップドクリーム用水中油型乳化油脂組成物を得た。 (Comparative Example 2: Production of oil-in-water emulsified oil / fat composition for whipped cream)
An oil-in-water emulsified oil / fat composition for whipped cream was obtained in the same manner as in Example 1 except that 5 parts by weight of palm olein (IV60) was added instead of the liquid oil (IV84) of Production Example 3.
　（比較例３；ホイップドクリーム用水中油型乳化油脂組成物の作製）
　製造例１６の液状油（ＩＶ８７）の代わりにナタネ油１８重量部を添加した以外は全て実施例１と同様にしてホイップドクリーム用水中油型乳化油脂組成物を得た。 (Comparative Example 3; Preparation of oil-in-water emulsified oil / fat composition for whipped cream)
An oil-in-water emulsified oil / fat composition for whipped cream was obtained in the same manner as in Example 1 except that 18 parts by weight of rapeseed oil was added instead of the liquid oil (IV87) of Production Example 16.
　（比較例４；ホイップドクリーム用水中油型乳化油脂組成物の作製）
　製造例１６の液状油（ＩＶ８７）の代わりにパームオレイン（ＩＶ６０）１８重量部を添加した以外は全て実施例１と同様にしてホイップドクリーム用水中油型乳化油脂組成物を得た。 (Comparative Example 4; Preparation of oil-in-water emulsified oil / fat composition for whipped cream)
An oil-in-water emulsified oil / fat composition for whipped cream was obtained in the same manner as in Example 1 except that 18 parts by weight of palm olein (IV60) was added instead of the liquid oil (IV87) of Production Example 16.
　以上の実施例１、２及び比較例１～４で得られたホイップドクリーム用起泡性水中油型乳化油脂組成物の原液安定性を評価し、その結果を表３にまとめた。 The stock solution stability of the foamable oil-in-water emulsified oil / fat compositions for whipped cream obtained in Examples 1 and 2 and Comparative Examples 1 to 4 was evaluated. The results are summarized in Table 3.


Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３に示すとおり、実施例１、２のホイップドクリーム用起泡性水中油型乳化油脂組成物は、いずれも６０分以上と極めて優れた原液安定性を有していた。それに対し、比較例の原液安定性は、それぞれ４２分（比較例１）、２７分（比較例２）、３９分（比較例３）及び９分（比較例４）であり、原液安定性が悪く、好ましいものではなく、特に、ナタネ油を用いた比較例１、３に較べても、パームオレイン（ＩＶ６０）を用いた比較例２、４の原液安定性は悪かった。 As shown in Table 3, each of the foamable oil-in-water emulsified oil / fat compositions for whipped creams of Examples 1 and 2 had extremely excellent stock solution stability of 60 minutes or more. In contrast, the stock solution stability of the comparative example was 42 minutes (Comparative Example 1), 27 minutes (Comparative Example 2), 39 minutes (Comparative Example 3), and 9 minutes (Comparative Example 4), respectively. The stability of the stock solutions of Comparative Examples 2 and 4 using palm olein (IV 60) was poor even compared to Comparative Examples 1 and 3 using rapeseed oil.
　（実施例３；ホイップドクリームの作製）
　実施例１で得られた起泡性水中油型乳化油脂組成物をカントーミキサー（型番：ＣＳ－２０、関東混合機工業株式会社製）にてホイップしたところ、ホイップ時間７分５０秒、オーバーラン１５３％にてホイップが終了した。 (Example 3; Production of whipped cream)
When the foamable oil-in-water emulsified oil / fat composition obtained in Example 1 was whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.), the whipping time was 7 minutes and 50 seconds, overrun. The whipping was completed at 153%.
　（実施例４；ホイップドクリームの作製）
　実施例２で得られた起泡性水中油型乳化油脂組成物をカントーミキサー（型番：ＣＳ－２０、関東混合機工業株式会社製）にてホイップしたところ、ホイップ時間６分７秒、オーバーラン１０１％にてホイップが終了した。 (Example 4: Production of whipped cream)
When the foamable oil-in-water emulsified oil and fat composition obtained in Example 2 was whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.), the whipping time was 6 minutes and 7 seconds, overrun. The whipping was completed at 101%.
　（比較例５；ホイップドクリームの作製）
　比較例１で得られた起泡性水中油型乳化油脂組成物をカントーミキサー（型番：ＣＳ－２０、関東混合機工業株式会社製）にてホイップしたところ、ホイップ時間７分５８秒、オーバーラン１５３％にてホイップが終了した。 (Comparative Example 5; Production of whipped cream)
When the foamable oil-in-water emulsified oil / fat composition obtained in Comparative Example 1 was whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.), the whipping time was 7 minutes 58 seconds, overrun. The whipping was completed at 153%.
　（比較例６；ホイップドクリームの作製）
　比較例２で得られた起泡性水中油型乳化油脂組成物をカントーミキサー（型番：ＣＳ－２０、関東混合機工業株式会社製）にてホイップしたところ、ホイップ時間７分５７秒、オーバーラン１５３％にてホイップが終了した。 (Comparative Example 6; Production of whipped cream)
When the foamable oil-in-water emulsified oil / fat composition obtained in Comparative Example 2 was whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.), the whipping time was 7 minutes 57 seconds, overrun. The whipping was completed at 153%.
　（比較例７；ホイップドクリームの作製）
　比較例３で得られた起泡性水中油型乳化油脂組成物をカントーミキサー（型番：ＣＳ－２０、関東混合機工業株式会社製）にてホイップしたところ、ホイップ時間６分１０秒、オーバーラン１００％にてホイップが終了した。 (Comparative Example 7; Production of whipped cream)
When the foamable oil-in-water emulsified oil / fat composition obtained in Comparative Example 3 was whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.), the whipping time was 6 minutes and 10 seconds, overrun. The whipping was completed at 100%.
　（比較例８；ホイップドクリームの作製）
　比較例４で得られた起泡性水中油型乳化油脂組成物をカントーミキサー（型番：ＣＳ－２０、関東混合機工業株式会社製）にてホイップしたところ、ホイップ時間５分３８秒、オーバーラン９３％にてホイップが終了した。 (Comparative Example 8; Production of whipped cream)
When the foamable oil-in-water emulsified oil / fat composition obtained in Comparative Example 4 was whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.), the whipping time was 5 minutes and 38 seconds, overrun. At 93%, whipping was completed.
　以上の実施例３、４及び比較例５～８で得られたホイップドクリームについて風味を評価し、それらの結果を表３にまとめた。 The flavors of the whipped creams obtained in Examples 3 and 4 and Comparative Examples 5 to 8 were evaluated, and the results are summarized in Table 3.
　表３に示すとおり、実施例１、２のホイップドクリーム用水中油型乳化油脂組成物は原液安定性に優れ、またそれらをホイップした実施例３、４のホイップドクリームは風味にも優れていた。 As shown in Table 3, the oil-in-water emulsified oil / fat compositions for whipped creams of Examples 1 and 2 were excellent in stock solution stability, and the whipped creams of Examples 3 and 4 in which they were whipped were also excellent in flavor. .

Claims (4)

  1. 　パーム系油脂を主原料とし、ＳＵ２／ＵＵＵ重量比が１．９以下且つＳＳＳ含量が２重量％以下で、２位にパルミチン酸が結合したグリセライドを液状油全体中１０～３０重量％含有するパーム油由来液状油を、組成物全体中０．５～３０重量％含有するホイップドクリーム用起泡性水中油型乳化油脂組成物。 Palm based on palm oil and fat, having a SU2 / UUU weight ratio of 1.9 or less and an SSS content of 2% by weight or less and containing 10-30% by weight of glyceride with palmitic acid bonded to the 2-position in the total liquid oil A foamable oil-in-water emulsified oil / fat composition for whipped cream containing 0.5 to 30% by weight of an oil-derived liquid oil in the whole composition.
  2. 　前記パーム油由来液状油の曇点が０～－１２℃である請求項１に記載のホイップドクリーム用起泡性水中油型乳化油脂組成物。 The foamable oil-in-water emulsified oil / fat composition for whipped cream according to claim 1, wherein the cloud point of the palm oil-derived liquid oil is 0 to -12 ° C.
  3. 　前記パーム油由来液状油が、構成脂肪酸全体中の飽和脂肪酸含量が７０重量％以下であるパーム系油脂を主原料として用い、油脂中のＳＳＳ／Ｓ２Ｕが０．５以上になるまでダイレクトエステル交換反応を行ない、反応を停止させた後、硬質部を分別除去して得られる液状油である請求項１又は２に記載のホイップドクリーム用起泡性水中油型乳化油脂組成物。 The palm oil-derived liquid oil uses as a main raw material a palm oil whose saturated fatty acid content is 70% by weight or less as a main raw material, and direct transesterification reaction until SSS / S2U in the oil becomes 0.5 or more. 3. The foamable oil-in-water emulsified oil / fat composition for whipped cream according to claim 1 or 2, wherein the oil is obtained by separating and removing the hard part after performing the reaction.
  4. 　請求項１～３のいずれかに記載のホイップドクリーム用起泡性水中油型乳化油脂組成物をホイップしてなるホイップドクリーム。 A whipped cream obtained by whipping the foamable oil-in-water emulsified oil / fat composition for whipped cream according to any one of claims 1 to 3.
PCT/JP2012/077796 2011-10-26 2012-10-26 Foamable oil-in-water type emulsified fat composition for a whipped cream WO2013062110A1 (en)

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JPH08116902A (en) * 1994-10-18 1996-05-14 Kao Corp Fat and oil for whip cream having low oil content and whip cream having low oil content
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JPH0576283A (en) * 1991-01-23 1993-03-30 Unilever Nv Substitute for human milk fat
JPH0686636A (en) * 1992-09-08 1994-03-29 Asahi Denka Kogyo Kk Production of oil and fat composition for confectionery
JPH07135901A (en) * 1993-11-18 1995-05-30 Asahi Denka Kogyo Kk Production of fat and oil composition for confectionery
JPH08116902A (en) * 1994-10-18 1996-05-14 Kao Corp Fat and oil for whip cream having low oil content and whip cream having low oil content
JP2003147385A (en) * 2001-11-09 2003-05-21 Asahi Denka Kogyo Kk Method for fractionating lard
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Publication number Priority date Publication date Assignee Title
JP2016019516A (en) * 2014-06-17 2016-02-04 ミヨシ油脂株式会社 Oil and fat composition, foamable oil-in-water type oil and fat composition using the same and whip cream

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