WO2013088971A1 - 起泡性水中油型乳化物用油脂および該油脂を含んでなる起泡性水中油型乳化物 - Google Patents

起泡性水中油型乳化物用油脂および該油脂を含んでなる起泡性水中油型乳化物 Download PDF

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WO2013088971A1
WO2013088971A1 PCT/JP2012/080973 JP2012080973W WO2013088971A1 WO 2013088971 A1 WO2013088971 A1 WO 2013088971A1 JP 2012080973 W JP2012080973 W JP 2012080973W WO 2013088971 A1 WO2013088971 A1 WO 2013088971A1
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mass
oil
triglyceride
fatty acid
fat
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PCT/JP2012/080973
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English (en)
French (fr)
Japanese (ja)
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雅崇 安藤
世里子 遠藤
村上　祥子
喜之 將野
一郎 日▲高▼
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日清オイリオグループ株式会社
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Priority to CN201280061928.XA priority Critical patent/CN104039158B/zh
Priority to JP2013523116A priority patent/JP5341283B1/ja
Publication of WO2013088971A1 publication Critical patent/WO2013088971A1/ja

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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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters

Definitions

  • the present invention relates to an oil and fat suitable for a raw material of a foamable oil-in-water emulsion used mainly as a foamable oil-in-water emulsion in the confectionery and bread making regions. Furthermore, it is related with the foamable oil-in-water emulsion which uses this fats and oils.
  • the cream in the ministerial ordinances such as milk has 100% milk fat in the cream, and its flavor and meltability are so excellent that there is no substitute for it.
  • a sudden increase in viscosity called solidification is likely to occur during transportation, and the end point width when whipping is short and difficult to handle, and it is also expensive.
  • it is not a so-called whipped cream with 100% milk fat, but a type called compound cream combining milk fat and vegetable oil and fat, preservability and shape retention, in order to improve workability while utilizing the flavor.
  • Various foamable oil-in-water emulsions are commercially available, such as what is called pure plant cream made only from vegetable oils and fats with an emphasis on cost.
  • Vegetable oils and fats used in pure plant type foamable oil-in-water emulsions include coconut oil containing a large amount of lauric acid, a saturated fatty acid having 12 carbon atoms, lauric vegetable oils and fats such as palm kernel oil, and palm oil. , Rapeseed oil, soybean oil and the like, and vegetable oils and fats containing a large amount of fatty acids having 16 or more carbon atoms, hardened oils of these vegetable oils, fractionated oils, mixed oils thereof and the like.
  • Foamable oil-in-water emulsions obtained using lauric fats and oils are very good for melting in the mouth, but the emulsification tends to be unstable, the end point width during whipping work is short, and the surface of the whipped cream tends to be rough. There was a problem.
  • a foamable oil-in-water emulsion obtained by using lauric oil and a hardened oil of vegetable oil containing a large amount of fatty acids having 16 or more carbon atoms, such as palm oil, rapeseed oil, and soybean dissolves in the mouth and stabilizes the emulsion.
  • Patent Documents 1 to 3 have been widely distributed in the past (see, for example, Patent Documents 1 to 3).
  • trans-fatty acids contained in hydrogenated oil are nutritionally unfavorable.
  • foods containing trans-fatty acids above a certain standard are required to be labeled, and so there has been a social demand to reduce the trans-fatty acid content of fat-containing foods. Therefore, it has come to be demanded to reduce the hardened oil of vegetable oils and fats containing trans fatty acids for the oils and fats used in the foamable oil-in-water emulsion.
  • the foamable oil-in-water emulsion substantially free of trans fatty acid a type in which a lauric oil and a middle-melting fraction oil of palm oil are used in combination has been devised (see, for example, Patent Documents 4 and 5).
  • the foamable oil-in-water emulsion obtained by using lauric oil and palm oil with a medium melting point fractionation oil requires special attention to the balance of the oil and fat.
  • the cooling / aging process for precipitating oil crystals greatly affects the quality such as emulsification stability, strict process control is required.
  • An object of the present invention is to provide fats and oils suitable as a raw material for a foamable oil-in-water emulsion mainly used in the confectionery and bread making fields.
  • another object of the present invention is that the use of the fats and oils does not require special process control in production, the trans fatty acid content is sufficiently reduced, and the excellent mouth melting of lauric fats and oils is fully utilized.
  • Another object of the present invention is to provide a foamable oil-in-water emulsion having high emulsification stability, good whipping properties such as foamability and shape retention, and good freezing and thawing resistance in a whipped state.
  • the present inventors have intensively studied and found that the above-mentioned problems can be solved by using a mixed fat having a specific type of triglyceride in a specific content. It came.
  • the first triglyceride 25 to 60% by mass of the first triglyceride, 3 to 15% by mass of the second triglyceride, 3 to 40% by mass of the third triglyceride, and 0.
  • It is a mixed fat containing 6% by mass or more and 10% by mass or less, and is composed of a mixed fat / fat whose content of saturated fatty acid is 60% by weight or more with respect to the total amount of fatty acids bound to all triglycerides in the mixed fat / oil.
  • a foamable oil-in-water emulsion is provided.
  • the first triglyceride is a triglyceride in which the total number of carbon atoms of fatty acid residues constituting the triglyceride is 36 to 38
  • the second triglyceride is a total of 44 carbon atoms in the fatty acid residues constituting the triglyceride.
  • the third triglyceride is an H2X type in which a saturated fatty acid H having 16 to 24 carbon atoms and an unsaturated fatty acid X having 16 to 24 carbon atoms are combined as a fatty acid residue constituting the triglyceride.
  • the fourth triglyceride is an HHH triglyceride in which a saturated fatty acid H having 16 to 24 carbon atoms is bound as a fatty acid residue constituting the triglyceride.
  • a foamable oil-in-water emulsion for fats and oils wherein the mixed fat contains 1 to 10% by weight of the fourth triglyceride.
  • the mixed fat / oil includes a first fat / oil containing 30% by mass or more of lauric acid in a constituent fatty acid of the fat / oil and a second fat / oil containing 50% by mass or more of the third triglyceride. And mixed with The content of the first oil is 50% by mass to 93.9% by mass and the content of the second oil is 5% by mass to 45% by mass with respect to the total amount of the mixed oil.
  • a foamable oil-in-water emulsion is provided.
  • the mixed oil / fat further comprises 0.1% by mass or more and 10% by mass or less of a third oil / fat containing 80% by mass or more of the fourth triglyceride.
  • a fat for mold emulsion is provided.
  • the mixed fat / oil further contains 1% by mass or more and 30% by mass or less of a fourth oil / fat containing 25% by mass or more of the second triglyceride with respect to the total amount of triglycerides in the oil / fat.
  • a foamable oil-in-water emulsion is provided.
  • the mixed fat and oil A sucrose fatty acid ester having an HLB value of 0 or more and 4 or less, and / or a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the combined fatty acids being a saturated fatty acid.
  • the oil-fat composition for foamable oil-in-water emulsions which is a mixture obtained by mixing 0.01 parts by mass or more and 2 parts by mass or less is provided.
  • a foamable oil-in-water emulsion comprising the oily fat for a foamable oil-in-water emulsion or an oil-fat composition for a foamable oil-in-water emulsion, and a food comprising the same Is provided.
  • the above mixed fats and oils A sucrose fatty acid ester having an HLB value of 0 or more and 4 or less, and / or a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the combined fatty acids being a saturated fatty acid;
  • a method for producing an oil / fat composition for a foamable oil-in-water emulsion comprising the step of mixing.
  • the trans fatty acid content is sufficiently reduced, the emulsion stability of lauric fats is fully utilized, the emulsion stability is high, and the foaming properties Further, it is possible to provide a foamable oil-in-water emulsion having good whipping characteristics such as shape retention and good freezing and thawing resistance in a whipped state. Moreover, since the aging process at the time of manufacture can be shortened by using the oil-fat composition for foamable oil-in-water emulsions of this invention, manufacturing efficiency can be raised.
  • triglycerides in fats and oils have a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
  • the 1, 2, and 3 positions of triglyceride represent the positions where fatty acids are bonded.
  • the following is used as an abbreviation for the constituent fatty acid of triglyceride.
  • H saturated fatty acid having 16 to 24 carbon atoms
  • X unsaturated fatty acid having 16 to 24 carbon atoms.
  • the analysis of the triglyceride composition can be performed using a gas chromatographic method (AOCS Ce5-86 compliant) and a silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995) compliant). Analysis of fatty acids constituting fats and oils can be carried out using a gas chromatographic method (AOCS Ce1f-96 compliant).
  • the iodine value is a value measured by the Wiis method according to the standard oil analysis test method (2.3.4.1-1996).
  • the saturated fatty acid H has a carbon number of 16 to 24, preferably 16 to 22, more preferably 16 to 20, and further preferably 16 to 18.
  • the saturated fatty acids H may be the same saturated fatty acids or different saturated fatty acids.
  • examples of the saturated fatty acid H include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24).
  • said numerical description is carbon number of a fatty acid.
  • the unsaturated fatty acid X has 16 to 24 carbon atoms, preferably 16 to 22 carbon atoms, more preferably 16 to 20 carbon atoms, and still more preferably 16 to 18 carbon atoms.
  • the unsaturated fatty acid U may be the same unsaturated fatty acid or a different unsaturated fatty acid.
  • unsaturated fatty acid X includes palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3).
  • said numerical description is a combination of carbon number and double bond number of a fatty acid.
  • oils and oils for foamable oil-in-water emulsions consist of mixed oils and fats described below. 1.
  • the mixed fat / oil has the first triglyceride to the fourth triglyceride.
  • the mixed fat may further have a fifth triglyceride.
  • the first triglyceride has a total of 36 to 38 carbon atoms of fatty acid residues constituting the triglyceride.
  • the content of the first triglyceride is 25% by mass or more and 60% by mass or less, preferably 30% by mass or more and 55% by mass or less, more preferably more than 35% by mass and 50% by mass with respect to the total amount of the mixed fats and oils. % Or less, more preferably 37 mass% or more and 45 mass% or less.
  • the first triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the first triglyceride is contained in the above range, the foamable oil-in-water emulsion can be improved in mouth.
  • the second triglyceride has a total of 44 to 46 carbon atoms of fatty acid residues constituting the triglyceride.
  • the content of the second triglyceride is 3% by mass or more and 15% by mass or less, preferably 5% by mass or more and 13% by mass or less, more preferably 7% by mass or more and 12% by mass or less, based on the total amount of the mixed fats and oils. It is.
  • the second triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the second triglyceride is contained in the above range, the stability and whipability of the foamable oil-in-water emulsion can be improved.
  • the third triglyceride is an H2X type or HX2 type in which a saturated fatty acid H having 16 to 24 carbon atoms and an unsaturated fatty acid X having 16 to 24 carbon atoms are combined as a fatty acid residue constituting the triglyceride. Triglyceride.
  • the binding position of the fatty acid residue is not limited.
  • H2X type triglyceride refers to HXH type, HHX type and XHH type triglycerides.
  • the saturated fatty acid H preferably has 16 to 18 carbon atoms
  • the unsaturated fatty acid X preferably has 16 to 18 carbon atoms.
  • H2X type / HX2 type ⁇ 0.7 preferably H2X type / HX2 type ⁇ 1.0, more preferably H2X type / HX2 type ⁇ 1.3
  • the H2X type triglyceride is Among H2X types, HXH type / H2X type ⁇ 0.3, preferably HXH type / H2X type ⁇ 0.5, and more preferably HXH type / H2X type ⁇ 0.7.
  • the content of the third triglyceride is 3% by mass or more and 40% by mass or less, preferably 5% by mass or more and 30% by mass or less, more preferably 7% by mass or more and 25% by mass or less, based on the total amount of the mixed fats and oils. It is.
  • the third triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the third triglyceride is contained in the above range, the stability and whipping property of the foamable oil-in-water emulsion can be improved.
  • the fourth triglyceride is an HHH type triglyceride in which a saturated fatty acid H having 16 to 24 carbon atoms is bound as a fatty acid residue constituting the triglyceride.
  • the content of the fourth triglyceride is 0.6% by mass or more and 10% by mass or less, preferably 1% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 8% by mass with respect to the total amount of the mixed fats and oils. % Or less, more preferably 2% by mass or more and 6% by mass or less, and most preferably 2% by mass or more and 4% by mass or less.
  • the fourth triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the fourth triglyceride is contained in the above range, the emulsification stability and heat resistance of the foamable oil-in-water emulsion can be improved.
  • the fifth triglyceride may be any other than the first triglyceride to the fourth triglyceride, and the carbon number of the fatty acid residue constituting the triglyceride is not particularly limited.
  • the content of the fifth triglyceride is 0% by mass or more and 68% by mass or less, preferably 5% by mass or more and 60% by mass or less, and more preferably 10% by mass or more and 50% by mass with respect to the total amount of the mixed fats and oils. % Or less.
  • the fifth triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range.
  • the content of the saturated fatty acid in the mixed fat / oil is 60% by mass or more, preferably 70% by mass or more and 95% by mass with respect to the total amount of fatty acids bound to all triglycerides in the mixed fat / oil.
  • it is more preferably 80% by mass or more and 90% by mass or less. If content of a saturated fatty acid is about the said range, the whipping workability
  • the content of trans fatty acid in the mixed fat / oil is 5% by mass or less, preferably 3% by mass with respect to the total amount of fatty acids constituting all the triglycerides in the mixed fat / oil. % Or less, more preferably 2% by mass or less. If the trans fatty acid content is in the above range, it is nutritionally preferable.
  • the mixed fat / oil is formed by mixing the first fat / oil with the second fat / oil, and may further mix the third fat / oil and / or the fourth fat / oil.
  • the fifth oil may be further mixed.
  • 1st fats and oils are 30 mass% or more with respect to the total amount of the fatty acid couple
  • Examples of the first fats and oils include edible fats and oils (animal and vegetable fats and oils) and processed fats and oils obtained by hydrogenating and / or fractionating them, for example, palm kernel oil, coconut oil, and processed by hydrogenating and / or fractionating them.
  • examples include oils and fats.
  • a 1st fats and oils a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.
  • palm kernel stearin or hydrogenated oil thereof which is a solid part obtained by fractionating palm kernel oil, is preferably 30% by mass to 90% by mass, more preferably 40% by mass to 85% by mass, and still more preferably 45% by mass.
  • the palm kernel stearin or the hydrogenated oil thereof preferably contains 50% by mass or more and 60% by mass or less of lauric acid with respect to the total amount of fatty acids bound to all the triglycerides in the fat.
  • the second fats and oils are H2X type and HX2 in which a saturated fatty acid H having 16 to 24 carbon atoms and an unsaturated fatty acid X having 16 to 24 carbon atoms are bonded to the total amount of triglycerides in the second fat and oil.
  • Type triglyceride total of H2X type and HX2 type (third triglyceride) is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more and 100% by mass or less.
  • the binding position of the fatty acid residue is not limited, and for example, the H2X type triglyceride indicates HXH type, HHX type and XHH type triglycerides.
  • the saturated fatty acid H preferably has 16 to 18 carbon atoms
  • the unsaturated fatty acid X preferably has 16 to 18 carbon atoms.
  • H2X type / HX2 type ⁇ 0.7 preferably H2X type / HX2 type ⁇ 1.0, more preferably H2X type / HX2 type ⁇ 1.3
  • the H2X type triglyceride is Among H2X types, HXH type / H2X type ⁇ 0.3, preferably HXH type / H2X type ⁇ 0.5, and more preferably HXH type / H2X type ⁇ 0.7. If H2X type and HX2 type triglycerides having a specific configuration are contained in the above range, the stability and whipping property of the foamable oil-in-water emulsion can be improved.
  • the content of the second fat / oil is 5% by mass or more and 45% by mass or less, preferably 5% by mass or more and 40% by mass or less, more preferably 10% by mass or more and 35% by mass or less with respect to the total amount of the mixed fat / oil. It is.
  • edible fats and oils animal and vegetable fats and oils
  • processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, for example, a middle melting point obtained by fractionating palm oil Part (iodine value 32 or more and 48 or less).
  • the second fat is preferably a transesterified oil having a palm fraction low melting point (iodine value of 50 or more and 80 or less).
  • a transesterified oil having a palm fraction low melting point (iodine value of 50 or more and 80 or less).
  • a transesterified oil having a palm fraction low melting point (iodine value of 50 or more and 80 or less).
  • a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.
  • 3rd fats and oils are HHH type triglycerides (4th fatty acid residue) which the saturated fatty acid H of 16-24 carbon atoms couple
  • Triglyceride is contained in an amount of 80% by mass or more, preferably 90% by mass or more and 100% by mass or less. If the HHH type triglyceride is contained in the above range, the emulsification stability and heat resistance of the foamable oil-in-water emulsion can be improved.
  • the content of the third fat / oil is 0.1% by mass or more and 10% by mass or less, preferably 0.5% by mass or more and 7% by mass or less, more preferably 1% by mass or more with respect to the total amount of the mixed fats and oils. 5% by mass or less.
  • the third fats and oils include edible fats and oils (animal and vegetable fats and oils) and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, such as soybean oil, rapeseed oil, corn oil, sunflower
  • examples include extremely hardened oils such as oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm oil, olive oil, peanut oil, linseed oil, shiso oil, sesame oil, beef tallow, lard, and fish oil.
  • the extremely hardened oil is a fat obtained by hardening (hydrogenating) the above fat to an iodine value of 10 or less.
  • the iodine value of the extremely hardened oil is preferably 5 or less, more preferably 0-2.
  • a 3rd fats and oils a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.
  • 4th fats and oils are 25 masses of triglycerides (2nd triglycerides) whose sum total of carbon number of the fatty acid residue which comprises a triglyceride is 44-46 with respect to the total amount of triglycerides in 4th fats and oils. % Or more.
  • the fourth fat is a fat (fat A) containing 30% by mass or more of lauric acid with respect to the total amount of fatty acid bound to all triglycerides in the fat, and a total amount of fatty acids bound to all triglycerides in the fat.
  • the transesterified oil is preferably a transesterified oil with an oil (fat B) containing 90% by mass or more of a fatty acid having 16 to 24 carbon atoms.
  • the fat A and the fat B are mixed in a mass ratio, preferably 2: 8 to 8: 2, more preferably 3: 7 to 7: 3, and further preferably 4: 6 to 6: 4. It is preferable that the mixed oil is a transesterified oil. If the mixing mass ratio of fats and oils A and fats and oils B is about the above range, the stability and whipping property of the foamable oil-in-water emulsion can be improved.
  • the content of the fourth fat is 1% by mass to 30% by mass, preferably 3% by mass to 25% by mass, and more preferably 5% by mass to 20% by mass with respect to the total amount of the mixed fat / oil. It is.
  • edible fats and oils animal and vegetable fats and oils
  • transesterified fats and oils of processed fats obtained by hydrogenation and / or fractionation thereof for example, transesterified fats and oils of a mixed oil of palm kernel oil and palm oil, and palm kernels are obtained. Examples include transesterified oils and fats of mixed oils of extremely hardened oil and palm extremely hardened oil.
  • 4th fats and oils a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.
  • the fifth fat may be any oil other than the first to fourth fats, and the number of carbon atoms of the fatty acid bound to the triglyceride in the fifth fat is not particularly limited.
  • the content of the fifth fat / oil is 20% by weight or less, preferably 15% by weight or less, more preferably 0% by weight or more and 10% by weight or less, based on the total amount of the mixed fat / oil.
  • the fifth fats and oils include edible fats and oils (animal and vegetable fats and oils) and processed fats and oils obtained by hydrogenation and / or fractionation thereof, such as rapeseed oil, corn oil, soybean oil, rice oil, fish oil, safflower oil, olive oil, and sesame oil. Cottonseed oil, milk fat, butter and the like.
  • fats and oils containing 70% by mass or more of unsaturated fatty acids (X) having 16 to 24 carbon atoms are preferable with respect to the total amount of fatty acids bound to all triglycerides in the fats and oils.
  • X unsaturated fatty acids
  • a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.
  • Oil and fat composition for foamable oil-in-water emulsion comprises the above-mentioned mixed oil and fat and a sucrose fatty acid ester and / or a sorbitan fatty acid ester.
  • the oil and fat composition may further contain oil-soluble components such as fragrances and food emulsifiers.
  • the food emulsifier is an emulsifier other than sucrose fatty acid ester and sorbitan fatty acid ester, and examples thereof include glycerin fatty acid ester, polyglycerin fatty acid ester, polysorbate, and lecithin.
  • the oil and fat composition is a mixture in which 0.01 to 2 parts by mass of sucrose fatty acid ester and / or sorbitan fatty acid ester are mixed with 100 parts by mass of the mixed oil and fat.
  • the above other oil-soluble components it is preferably 5 parts by mass or less, preferably 3 parts by mass or less, including sucrose fatty acid ester and / or sorbitan fatty acid ester, with respect to 100 parts by mass of the mixed oil and fat. Is more preferable.
  • sucrose fatty acid ester In the present invention, the sucrose fatty acid ester has an HLB value of 0 or more and 4 or less, preferably 0.5 or more and 3.5 or less, more preferably more than 1 and less than 3, and further preferably 1.5 or more and 2. Use 5 or less.
  • sucrose fatty acid ester is 0.01 mass part or more and 2 mass parts or less with respect to the whole quantity (100 mass parts) of mixed fats and oils, Preferably it is 0.02 mass part or more and 1.0 mass part or less, More preferably 0.05 parts by mass or more and 0.5 parts by mass or less, further preferably 0.07 parts by mass or more and 0.5 parts by mass or less, and still more preferably 0.1 parts by mass or more and 0.5 parts by mass or less. .
  • sucrose fatty acid ester By adding sucrose fatty acid ester to the mixed fat with the above-mentioned content, the foaming oil-in-water emulsion has high emulsification stability and can improve whipping characteristics such as foaming and shape retention. it can.
  • aging time can be shortened more by making content of sucrose fatty acid ester 0.07 mass part or more. Further, when the HLB value is 1.5 or more and 2.5 or less, the amount of sucrose fatty acid ester added can be reduced, and the aging time can be further shortened.
  • the fatty acid of the sucrose fatty acid ester either an unsaturated fatty acid or a saturated fatty acid can be used.
  • the unsaturated fatty acid include oleic acid, linoleic acid, linolenic acid, and erucic acid.
  • saturated fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid. In addition, you may use these fatty acids independently, and may mix them. When stearic acid is used as the fatty acid, the aging time can be further shortened.
  • bonded 60% or more of saturated fatty acid is preferable.
  • Sorbitan fatty acid ester in the present invention, a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, preferably 3.7 or more and 6.0 or less, more preferably 4.0 or more and 5.5 or less. .
  • 80% by mass or more, preferably 85% by mass or more, more preferably 90% by mass or more of the fatty acid to be bonded is a saturated fatty acid.
  • content of sorbitan fatty acid ester is 0.01 mass part or more and 2 mass parts or less with respect to whole quantity (100 mass parts) of mixed fats and oils, Preferably it is 0.02 mass part or more and 1.0 mass part or less.
  • the foaming oil-in-water emulsion has high emulsification stability and can improve whipping properties such as foamability and shape retention. it can. Furthermore, aging time can be shortened more by making content of sorbitan fatty acid ester 0.07 mass part or more.
  • the HLB value is 3.5 or more and 6.5 or less and 80% by mass or more of the fatty acids to be bonded is a saturated fatty acid
  • the amount of sorbitan fatty acid ester added can be reduced, and the aging time can be further increased. It can be shortened.
  • examples of the saturated fatty acid used in the sorbitan fatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid, preferably stearic acid, palmitic acid, and behenic acid.
  • One or more selected from the group consisting of acids more preferably one or more selected from the group consisting of stearic acid and palmitic acid. These fatty acids may be used alone or in combination. When stearic acid and palmitic acid are used as the fatty acid, the aging time can be further shortened.
  • the oil / fat composition for a foamable oil-in-water emulsion of the present invention is a calorific value displacement that occurs during a phase transition (melting / solidification) between a liquid phase and a solid phase. (Endotherm / Heat generation) is characteristic, and when measured using a differential scanning calorimetry (METTLER TOLEDO DSC1) apparatus, it is preferable to have a specific transition heat curve (DSC curve).
  • DSC curve transition heat curve
  • the cooling when the oil / fat composition is cooled at a cooling rate of ⁇ 5 ° C./min from a molten state (for example, 60 ° C., preferably 60 ° C. or more and 80 ° C. or less), the cooling reaches 7 ° C.
  • the amount of generated heat is 60% or more, preferably 70% or more with respect to the total amount of generated heat.
  • the amount of heat generated until the cooling reaches 10 ° C. is 45% or more, preferably 60% or more, more preferably 70% or more with respect to the total amount of heat generation. If the amount of heat generated until the cooling reaches 7 ° C. or 10 ° C. is about the above level, when the foamable oil-in-water emulsion is produced, the time required for cooling is shortened and the aging process is shortened. Can improve costs.
  • the peak top temperature of the calorific value is 7 It is preferable that the temperature is at least 10 ° C, preferably at least 10 ° C, more preferably at least 12 ° C, still more preferably at least 14 ° C but no more than 20 ° C. If the peak top temperature of the calorific value is about the above, when a foamable oil-in-water emulsion is produced, the time required for cooling can be shortened, the aging process can be shortened, and the cost can be improved.
  • the oil-fat composition for foamable oil-in-water emulsion dissolves the above-mentioned mixed oil and fat, and sucrose fatty acid ester.
  • the sorbitan fatty acid ester and, if necessary, the oil-soluble component can be produced by uniformly dispersing and dissolving by a known method.
  • the oil-and-fat composition for foamable oil-in-water emulsions melt dissolves and mixes 1st fats and oils and 2nd fats and oils, sucrose fatty acid ester and / or sorbitan It can be produced by uniformly dispersing and dissolving the fatty acid ester by a known method.
  • the third to fifth fats and oil-soluble components may be further mixed as necessary.
  • sucrose fatty acid ester and / or sorbitan fatty acid ester are 0.01 mass part or more and 2 mass parts or less with respect to whole quantity (100 mass parts) of said mixed fats and oils, Preferably they are 0.02 mass part or more and 1.0.
  • Parts by mass or less more preferably 0.05 parts by mass or more and 0.5 parts by mass or less, further preferably 0.07 parts by mass or more and 0.5 parts by mass or less, and even more preferably 0.1 parts by mass or more and 0.5 parts by mass or less. It is better to mix the following parts.
  • the oil-and-fat composition for a foamable oil-in-water emulsion is adjusted to have a specific DSC curve. be able to.
  • the foamable oil-in-water emulsion comprises the above oil / fat for foamable oil-in-water emulsion or oil / fat for foamable oil-in-water emulsion.
  • the composition is contained in the oil phase.
  • the foamable oil-in-water emulsion contains the above oil / fat for foamable oil-in-water emulsion or the oil / fat composition for foamable oil-in-water emulsion, water, and other components.
  • the blending amount of the oil / fat for foamable oil-in-water emulsion or the oil / fat composition for foamable oil-in-water emulsion in the foamable oil-in-water emulsion is from 15% by mass to 50% by mass, preferably 20%.
  • the content is not less than 40% by mass and more preferably not more than 25% by mass and not more than 35% by mass.
  • the blending amount of water is 20% by mass or more and 80% by mass or less, preferably 30% by mass or more and 75% by mass or less, and more preferably 40% by mass or more and 70% by mass or less.
  • the blending amount of the other components is from 0.1% by mass to 65% by mass, preferably from 0.1% by mass to 50% by mass, and more preferably from 0.1% by mass to 35% by mass.
  • the foamable oil-in-water emulsion of the present invention can be used for various applications. Examples of various uses include whipped cream, coffee whitener, and cooking edible cream. Examples of foods using the foamable oil-in-water emulsion of the present invention include chilled desserts using Japanese whipped cream and Japanese and Western confectionery.
  • a known method can be used for the production method of the foamable oil-in-water emulsion of the present invention.
  • the oil / fat for a foamable oil-in-water emulsion or the oil / fat composition for a foamable oil-in-water emulsion of the present invention is melted, and other oil-soluble components are dissolved or dispersed to prepare an oil phase.
  • an aqueous phase prepared by dissolving or dispersing other water-soluble components in water is also prepared. It can manufacture by mixing the oil phase and water phase which were each prepared, and homogenizing the emulsion emulsified preliminarily.
  • the homogenization treatment may be pre-homogeneous performed before the sterilization treatment or post-homogeneity performed after the sterilization treatment, or two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. .
  • After the homogenization treatment it is preferable to take cooling and aging steps.
  • a cooling step (aging) during the production step is used. Process) can be shortened.
  • the foamable oil-in-water emulsion of the present invention contains milk fat
  • it can be produced by preparing an oil phase containing milk fat such as butter, butter oil, or prepared oil and emulsifying together with the water phase. it can. Also, blending a fresh cream (a cream produced only from milk fat) into the aqueous phase, and further emulsifying the aqueous phase and the oil phase containing the oil / fat composition for a foamable oil-in-water emulsion of the present invention. But it can be manufactured. Furthermore, it can also manufacture by mixing fresh cream with the foamable oil-in-water emulsion of this invention.
  • the oil and fat raw materials used for the production of the oil and fat for a foamable oil-in-water emulsion are as follows. 1st oil and fat , palm kernel stearin (Nisshin Oillio Group in-house manufactured product, total carbon number 36-38 is 49.3% by mass, total carbon number 44-46 is 9.0% by mass, lauric acid 54.9 Mass%, H2X type and HX2 type triglyceride 0.3 mass%, HHH type triglyceride 0.5 mass%, saturated fatty acid 92.7 mass%, trans fatty acid 0 mass%, iodine value 7) Palm kernel stearin extremely hardened oil (manufactured by Nissin Oilio Group, total carbon number 36-38 is 50.3% by mass, total carbon number 44-46 is 8.8% by mass, lauric acid 54.7% %, H2X type and HX2 type triglyceride 0% by mass, HHH type triglyceride
  • Triglyceride content of triglycerides contained in mixed fats and oils (1) total triglyceride content of fatty acid residues constituting triglycerides and (2) triglyceride content of 44 to 46 total carbon atoms , (3) H2X type and HX2 type triglyceride content, and (4) HHH type triglyceride content were measured by gas chromatography (AOCS Ce5-86 compliant, measuring apparatus: Agilent Technologies 6890).
  • Trans Fatty Acid Content About the amount of trans fatty acid contained in the mixed fat and oil, the fatty acid composition was measured by a gas chromatographic method (AOCS Ce1f-96 compliant, measuring device: HEWLETT PACKARD HP6890).
  • Table 1 shows the composition and analysis value (% by mass) of the mixed fats and oils (Examples 1 to 6) produced above.
  • Table 2 shows the composition and analysis value (% by mass) of the mixed fats and oils (Examples 7 to 12) produced above.
  • An oil phase was prepared by dissolving and dispersing 0.31 parts by weight of an oil-soluble emulsifier (lecithin, P-100) in 30.0 parts by weight of the mixed fats and oils of Examples 1 to 12. At the same time, 6.4 parts by mass of skim milk powder, 0.22 parts by mass of sodium phosphate, 0.06 parts by mass of a gum preparation, and 0.07 parts by mass of a water-soluble emulsifier (S-1170) was dissolved and dispersed to prepare an aqueous phase.
  • an oil-soluble emulsifier lecithin, P-100
  • the oil phase was added to the aqueous phase, preliminarily emulsified with a homomixer while adjusting the temperature to 60 to 70 ° C., and homogenized under a pressure of 6.0 MPa after the preliminary emulsification. Thereafter, batch sterilization was performed at 85 ° C. for 15 minutes and the mixture was cooled to about 10 ° C. Thereafter, aging was performed in a refrigerator at 5 ° C. for about 18 hours to obtain a foamable oil-in-water emulsion of Examples 13 to 24. In Examples 13 to 24, the total amount of blending was 3 kg, and finally 2.5 kg of a foamable oil-in-water emulsion was obtained.
  • emulsifiers used for the production of the foamable oil-in-water emulsion are as follows.
  • Lecithin Soy lecithin (Product name: Lecithin DX, manufactured by Nisshin Oillio Group, Inc.)
  • P-100 Saturated fatty acid monoglyceride (trade name: Emulgie P-100, manufactured by Riken Vitamin Co., Ltd.)
  • S-1170 Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-1170, Mitsubishi Chemical Foods Corporation, HLB value: 11, bound fatty acid: stearic acid 70%)
  • Table 3 shows the evaluation results of the foamable oil-in-water emulsions (Examples 13 to 18) produced above.
  • Table 4 shows the evaluation results of the foamable oil-in-water emulsions (Examples 19 to 24) produced above.
  • Example 10-1 An oil / fat composition (Example 10-1) added with 3 parts by mass was produced.
  • the calorimetric displacement generated during the phase transition when cooled from the melted state at a cooling rate of ⁇ 5 ° C./min was measured by a differential scanning calorimetry (DSC) apparatus (DSC1 of METTTLER TOLEDO) A DSC curve was obtained.
  • DSC differential scanning calorimetry
  • FIGS. 1 to 3 the shaded portion indicates the heat generation amount up to 10 ° C.
  • FIG. 4 the shaded portion indicates the heat generation amount up to 7 ° C.
  • S-270 (trade name: Ryoto Sugar Ester S-270, Mitsubishi Chemical Foods, Inc., HLB value: 2, bound fatty acid: 70% by mass of stearic acid)
  • S-320YN (trade name: Poem S-320YN, manufactured by Riken Vitamin Co., Ltd., HLB value: 4.2, combined fatty acid: 90% by mass or more in total of stearic acid and palmitic acid)
  • sucrose fatty acid ester and sorbitan fatty acid ester resulted in a calorific value up to 10 ° C / total calorific value (%) of 70% or more, and crystallization during cooling progressed rapidly, cooling A process (aging process) can be shortened.
  • the addition of sorbitan fatty acid ester resulted in a calorific value up to 7 ° C./total calorific value (%) of 70% or more, and crystallization during cooling proceeded rapidly, cooling process (aging process) Can be shortened.
  • the oil phase was added to the aqueous phase, preliminarily emulsified with a homomixer while adjusting the temperature to 60 to 70 ° C., and homogenized under a pressure of 6.0 MPa after the preliminary emulsification. Thereafter, batch sterilization was performed at 85 ° C. for 15 minutes and the mixture was cooled to about 10 ° C. Thereafter, aging was performed in a refrigerator at 5 ° C. for about 18 hours to obtain a foamable oil-in-water emulsion of Examples 26 to 30. In Examples 25 to 27, the total amount of blending was 3 kg, and finally 2.5 kg of a foamable oil-in-water emulsion was obtained.
  • the emulsifier used was the same as in Production I of a foamable oil-in-water emulsion.
  • Table 5 shows the evaluation results of the foamable oil-in-water emulsions produced above (Examples 26 to 30).

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JP2016002069A (ja) * 2014-06-19 2016-01-12 ミヨシ油脂株式会社 離型油
JP2016127816A (ja) * 2015-01-09 2016-07-14 ミヨシ油脂株式会社 層状食品用生地および焼成品
JP2016140313A (ja) * 2015-02-02 2016-08-08 不二製油株式会社 油性食品用油脂組成物、及びこれを含有する油性食品類
JP2016158572A (ja) * 2015-03-02 2016-09-05 雪印メグミルク株式会社 油中水型乳化組成物
JP2016208970A (ja) * 2015-05-01 2016-12-15 太陽油脂株式会社 凍結ホイップクリーム用油脂組成物

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WO2020262310A1 (ja) * 2019-06-26 2020-12-30 不二製油グループ本社株式会社 油中水型乳化組成物

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JP2016127816A (ja) * 2015-01-09 2016-07-14 ミヨシ油脂株式会社 層状食品用生地および焼成品
JP2016140313A (ja) * 2015-02-02 2016-08-08 不二製油株式会社 油性食品用油脂組成物、及びこれを含有する油性食品類
JP2016158572A (ja) * 2015-03-02 2016-09-05 雪印メグミルク株式会社 油中水型乳化組成物
JP2016208970A (ja) * 2015-05-01 2016-12-15 太陽油脂株式会社 凍結ホイップクリーム用油脂組成物

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