WO2013125385A1 - Foamable oil-in-water emulsified oil or fat composition, and foamable oil-in-water type emulsified product - Google Patents

Foamable oil-in-water emulsified oil or fat composition, and foamable oil-in-water type emulsified product Download PDF

Info

Publication number
WO2013125385A1
WO2013125385A1 PCT/JP2013/053198 JP2013053198W WO2013125385A1 WO 2013125385 A1 WO2013125385 A1 WO 2013125385A1 JP 2013053198 W JP2013053198 W JP 2013053198W WO 2013125385 A1 WO2013125385 A1 WO 2013125385A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
fat
transesterified
foamable
weight
Prior art date
Application number
PCT/JP2013/053198
Other languages
French (fr)
Japanese (ja)
Inventor
朋美 井上
田村　純一
寛 高野
Original Assignee
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to SG11201404517QA priority Critical patent/SG11201404517QA/en
Priority to JP2014500656A priority patent/JP6308939B2/en
Publication of WO2013125385A1 publication Critical patent/WO2013125385A1/en

Links

Classifications

    • 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
    • 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

Definitions

  • the present invention relates to an oil / fat composition containing a transesterified oil / fat which can be suitably used for a foamable oil-in-water emulsion.
  • the present invention also relates to a foamable oil-in-water emulsion having excellent physical properties, flavor and texture.
  • milk fat and / or vegetable oil are generally used.
  • vegetable oils include coconut oil, palm kernel oil, palm oil, soybean oil, rapeseed oil and the like, and hardened oils, fractionated oils, transesterified oils, and mixed oils thereof.
  • Foamable oil-in-water emulsions that contain only milk fat as fresh cream or fat are very excellent in terms of flavor, but they can be easily changed before foaming (liquid cream).
  • a significant increase in viscosity or solidification (commonly referred to as “bottom”) is likely to occur due to an increase in product temperature or vibration during transportation, resulting in poor emulsion stability.
  • the width of the end point which becomes an optimum whipped cream after whipping is narrow (poor whipping workability), and the shape retaining property of whipped cream is not sufficient.
  • fresh cream and milk fat are comparatively expensive, there exists an economical problem that the product cost becomes high. *
  • foamable oil-in-water emulsions using lauric oils such as coconut oil and palm kernel oil have good mouthfeel, but when mixed in large quantities, the emulsion stability of oil-in-water emulsions is improved.
  • a phenomenon that tends to decrease and harden with time after whipping is likely to occur, and the workability of the nappe and squeezing deteriorates.
  • Hardened oil of soybeans and rapeseed is a foamable oil-in-water emulsion with good emulsification stability and whipping workability, little change over time when whipped cream is used, good nappe and squeezing workability, temperature It has been used frequently due to its resistance to change.
  • these hydrogenated oils have a problem of containing a trans acid (trans unsaturated fatty acid).
  • trans-unsaturated fatty acids are also included in food sales in Western countries and more recently in Asian countries. There are moves to restrict the amount of labeling and sales of foods containing a certain amount of trans-unsaturated fatty acids.
  • the intake of trans-unsaturated fatty acids has been generally lower than in Europe and the United States, and the general view was that it is rarely a health problem.
  • Patent Document 1 describes a foamable oil-in-water emulsion that contains transesterified oils of milk fat, palm fat and lauric fat, and contains starch material, has excellent physical properties and flavor, and does not contain trans acid as much as possible. Has been. JP 2010-22305 A
  • the problem of the present invention is that when used in a foamable oil-in-water emulsion, the emulsion stability is good, the whipping workability and foaming properties when whipping are good, and the resulting whipped cream has an appearance and shape retention
  • the problem of the present invention is that the emulsion stability is good, the whipping workability and foaming property when whipping are excellent, and the obtained whipped cream is in appearance, shape retention, water separation resistance, nappe and squeezing workability.
  • An object is to provide a foamable oil-in-water emulsion having a mouthfeel and milky taste that is similar to a fresh cream when eaten while being excellent and derived from vegetable oils and fats.
  • a foamable oil-in-water emulsion using an oil / fat composition containing a transesterified oil / fat is similar to a fresh cream when eaten as a whipped cream, despite being derived from a vegetable oil / fat. It is found that it has a mouthfeel and milky taste, and is excellent in emulsification stability and shape retention, which were disadvantages of a foamable oil-in-water emulsion containing only milk fat as a fresh cream or oil. Completed the invention.
  • 1st invention of this invention is an oil-fat composition containing the transesterification fat obtained by carrying out transesterification of the raw material which has a palm oil fat and a lauric oil fat as a main component by lipase, Comprising:
  • the lauric acid content in the constituent fatty acids of the exchanged fats and oils is 8 to 24 wt%
  • the P2O content in the transesterified fats and oils is 5 to 18 wt%
  • the PPO content in the P2O is 30 to 60 wt% It is an oil-and-fat composition.
  • 2nd invention of this invention is an oil-fat composition of 1st invention which contains the said transesterified fats and oils 50weight% or more.
  • 3rd invention of this invention is an oil-fat composition of 1st or 2nd invention containing the said transesterified oil and fat and lauric oil and fat.
  • a fourth invention of the present invention is a foamable oil-in-water emulsion using the oil or fat composition of any one of the first to third inventions.
  • the fifth invention of the present invention is the foamable oil-in-water emulsion of the fourth invention containing 10 to 50% by weight of fat and oil and 40 to 80% by weight of water.
  • the emulsion stability is good, the whipping workability and foaming properties when whipping are excellent, and the resulting whipped cream has an appearance and shape retention
  • the raw material of the transesterified oil / fat of the present invention contains palm oil / fat and lauric oil / fat as main components.
  • palm oils and fats include palm oil, fractionated oils such as palm stearin and palm olein obtained by fractionating palm oil, and hardened oils thereof, and one or more selected from these are used.
  • the palm oil or fat is preferably palm oil, palm stearin, or a mixed oil of palm oil and palm stearin in that it easily imparts shape retention to the whipped cream.
  • lauric fats and oils examples include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof.
  • coconut oil, palm kernel oil, and palm kernel olein are preferable in terms of emulsification stability of the foamable oil-in-water emulsion, and the whipped cream has a mouthfeel similar to fresh cream.
  • Palm kernel olein is most preferred in terms of feeling and milky feeling. Palm kernel olein is also preferable from the viewpoint of economy.
  • the blending ratio of the palm oil and lauric oil in the raw material of the transesterified oil and fat of the present invention may be in the range of 8 to 24% by weight of the lauric acid content in the constituent fatty acid, as long as this range is satisfied, Oils and fats other than these can also be used.
  • vegetable oils such as soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, and animal oils such as beef fat and pork fat
  • medium-chain fatty acid triglycerides can be exemplified, and the above fats and oils can be used alone or mixed oils, or hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, and processed fats and oils subjected to transesterification.
  • a preferred embodiment of the raw material for the transesterified fat is a fat containing 45 to 85% by weight of palm fat and oil and 55 to 15% by weight of lauric fat. More preferably, the fat contains 50 to 80% by weight of palm oil and 50 to 20% by weight of lauric oil. More preferred is an oil containing 55 to 70% by weight of palm oil and 45 to 30% by weight of lauric oil. Moreover, as for the preferable aspect of the raw material of transesterified fats and oils, the sum total of the blending quantity of palm oil fat and lauric oil fat is 70 weight% or more, More preferably, it is 80 weight% or more, More preferably, it is 90 weight% or more.
  • the palm oil, palm stearin or a mixed oil of palm oil and palm stearin is used as the palm oil
  • palm oil, palm kernel oil or palm kernel olein is used as the lauric oil
  • blending of the palm oil When the amount exceeds 85% by weight and the blending amount of the lauric oil and fat is less than 15% by weight, the foamable oil-in-water emulsion using the oil / fat composition containing the transesterified oil / fat has poor emulsification stability and is easy to lose.
  • the whipped cream is easy to change in hardness, has a poor nappe and squeezing workability, and has a mouthful mouthfeel.
  • the blending amount of palm-based fats and oils is less than 45% by weight and the blending amount of lauric fats and oils exceeds 55% by weight, the shape retention of whipped cream is deteriorated.
  • the transesterification reaction is carried out using lipase as a catalyst.
  • Transesterified fats and oils by lipase are superior in flavor as fats and oils compared to chemical transesterified fats and oils using an inorganic catalyst such as sodium methylate, and especially when used in foaming oil-in-water emulsions. It is preferable in that it has a mouthfeel and milky taste similar to fresh cream.
  • a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as diatomaceous earth, silica, or an ion exchange resin can be used.
  • lipases include a type that catalyzes transesterification with high specificity at the 1.3 position and a type that catalyzes random transesterification without positional specificity. In the present invention, the latter type is preferably used.
  • Alcaligenes sp. Lipids derived from lipase for example, Lipase QLM, Lipase PL manufactured by Meisei Sangyo Co., Ltd.
  • immobilized lipase derived from Thermomyces lanuginosus (Lipozyme TLIM manufactured by Novozyme) are included.
  • the lipase QLM is preferably used, and the lipozyme TLIM is more preferably used in that the whipped cream has a mouthfeel and milky taste similar to fresh cream.
  • the transesterified oil / fat of the present invention needs to have a lauric acid content in the constituent fatty acid of 8 to 24% by weight. Further, it is preferably 8.5 to 21% by weight, and more preferably 11 to 20% by weight. Since the composition of the constituent fatty acid does not basically change before and after the transesterification reaction, the content of lauric acid in the constituent fatty acid of the transesterified fat can be adjusted by appropriately adjusting the raw material and blending ratio of the transesterification reaction. .
  • the foamable oil-in-water emulsion containing the transesterified fat / oil has poor emulsification stability and is easy to beat, and the hardness of the whipped cream Easy to change, inferior nappe and squeezing workability, and a mouthful mouthfeel.
  • the content of lauric acid in the constituent fatty acid of the transesterified oil and fat exceeds 24% by weight, the foamable oil-in-water emulsion containing the transesterified oil and fat is inferior in shape retention as a whipped cream, and its mouthfeel is too early to give a fresh cream It is difficult to make a mouth similar to
  • the transesterified fat and oil of the present invention needs to have a P2O content of 5 to 18% by weight in the transesterified fat and oil. Further, it is preferably 6 to 15% by weight, and more preferably 7 to 11% by weight.
  • the transesterified oil and fat of the present invention needs to have a PPO content of 30 to 60% by weight in the P2O. Further, it is preferably 35 to 56% by weight, and more preferably 40 to 50% by weight. If the P2O content in the transesterified fat is less than 5% by weight, the foamable oil-in-water emulsion containing the transesterified fat is inferior in shape retention as a whipped cream, and its mouthfeel is too early to resemble fresh cream It is hard to be confused.
  • the foamable oil-in-water emulsion containing the transesterified fat and oil has poor emulsification stability and is easy to beat, and the hardness of the whipped cream is likely to change. And squeezing workability is inferior, resulting in a mouthful mouthfeel.
  • the PPO content in P2O is less than 30% by weight, the emulsification stability is poor and it becomes easy to beat, the hardness of the whipped cream is easily changed, the nappe and squeezing workability is inferior, and the mouth is too fast. It is hard to make a mouth similar to fresh cream.
  • the PPO content in P2O exceeds 60% by weight, the milky taste of the whipped cream is reduced and the mouthfeel becomes waxy.
  • the whipped cream is superior in terms of mouthfeel and milky taste much more like fresh cream. Therefore, it is desirable to adjust the appropriate lipase catalyst, the amount of lipase catalyst used in the reaction, and the reaction time. It is also preferable to appropriately adjust the reaction conditions such as temperature and pH.
  • the obtained transesterified oil and fat can be blended with other fats and oils to obtain a foamable oil-in-water emulsion composition.
  • Other fats and oils are not particularly limited, but lauric fats and oils are desirable because they improve mouthfeel as whipped cream.
  • the preferred blending amount of the lauric fat / oil is 10 to 50% by weight, more preferably 20 to 40% by weight in the oil / fat composition for foamable oil-in-water emulsion.
  • lauric fats and oils examples include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof. Two or more kinds can be used.
  • the lauric fats and oils it is desirable to use fats and oils derived from palm kernel oil because they have a whipped cream nappe and workability of squeezing and have a milky taste similar to fresh cream.
  • the “foamable oil-in-water emulsion” refers to a cream having foamability that is an oil-in-water emulsion obtained by using basic ingredients such as the oil composition, protein and water in combination with an emulsifier. It is also called a “whipped cream” when it is whipped using a frothing device or a special mixer. It is commonly called “whipped cream” or “whipped cream”. become.
  • the foamable oil-in-water emulsion of the present invention contains 10 to 50% by weight of the oil and fat composition of the present invention and 40 to 80% by weight of water.
  • non-fat milk solids As protein, many proteins derived from non-fat milk solids are usually used.
  • the non-fat milk solid content is necessary not only for imparting a milky feeling to the oil-in-water emulsion, but also for stabilizing the emulsion as a foamable oil-in-water emulsion.
  • these non-fat milk solids include skim milk powder, whole fat milk powder, fresh cream, cow milk, and sweetened condensed milk.
  • casein, lactalbumin, vegetable proteins and the like can also be used.
  • skim milk powder or whole fat milk powder may be obtained by subjecting these milk powders to Maillard treatment.
  • Such non-fat milk solids are used in an amount of 1 to 15% by weight, preferably 3 to 8% by weight, based on the total oil-in-water emulsion.
  • the foamable oil-in-water emulsion may be allowed to coexist with emulsifiers, various salts, stabilizers, fragrances and the like used in known synthetic creams.
  • emulsifiers soybean lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, etc.
  • salts alkali metal salt of phosphoric acid, alkali metal salt of citric acid, as stabilizer, xanthan gum, An appropriate amount of guar gum or the like can be used.
  • the foamable oil-in-water emulsion of the present invention can be prepared according to the production process of ordinary filled creams or imitation creams, and can be sterilized as necessary. It can be homogenized or stirred before and after sterilization, and the homogenization may be either pre-homogeneous or post-homogeneous, or two-stage homogenization combining both.
  • the foamable oil-in-water emulsion thus obtained can be used as a filling material for nappe such as ordinary decoration cake, cream for artificial flowers, bread, and confectionery.
  • Transesterified oil A After mixing 50 parts of palm oil (iodine number; 52) and 50 parts of palm kernel olein (iodine number; 25) as raw materials, the water content was adjusted to 100 ppm by vacuum dehydration. Furthermore, 1% by weight of immobilized lipase “Lipozymes TL-IM” manufactured by Novozymes, Inc. was added, transesterification was performed by stirring in a closed container at a reaction temperature of 70 ° C. for a reaction time of 35 hours, and then immobilized lipase by filtration. Was removed and normal purification was carried out to obtain a transesterified oil and fat A.
  • Transesterified oil and fat B After mixing 60 parts of palm oil (iodine value; 52) and 40 parts of palm kernel olein (iodine value; 25) as raw materials, the water content was adjusted to 100 ppm by vacuum dehydration. Furthermore, 1% by weight of an immobilized lipase “Lipozymes TL-IM” manufactured by Novozymes was added, and the transesterification reaction was carried out by stirring in a closed vessel at a reaction temperature of 70 ° C. for 20 hours, followed by filtration. Was removed and normal purification was performed to obtain a transesterified oil and fat B.
  • Transesterified oil C Transesterified oil C was obtained in the same manner as the transesterified oil B except that the reaction time was 35 hours.
  • Transesterified oil and fat D Transesterified oil D was obtained in the same manner as the transesterified oil B except that the reaction time was 70 hours.
  • Transesterified oil E Same as transesterified oil B except that 80 parts of palm oil (iodine value; 52) and 20 parts of palm kernel olein (iodine value; 25) were used as raw materials and the reaction time was 33 hours. Thus, a transesterified oil and fat E was obtained.
  • Transesterified oil and fat F After mixing 60 parts of palm oil (iodine value; 52) and 40 parts of palm kernel olein (iodine value; 25) as raw materials, the water content was adjusted to 100 ppm by vacuum dehydration. 45 g of immobilized lipase “Lipozymes TL-IM” manufactured by Novozymes was packed in a column, and the above dehydrated oil was passed at a flow rate of 120 g / hour and a reaction temperature of 70 ° C. to conduct a transesterification reaction. Furthermore, normal refining was performed on the fat and oil subjected to the transesterification reaction to obtain a transesterified fat and oil F.
  • Transesterified oil and fat H Same as transesterified oil B except that 60 parts of palm stearin (iodine number; 31) and 40 parts of palm kernel olein (iodine number; 25) were used as raw materials and the reaction time was 35 hours. Thus, a transesterified oil and fat H was obtained.
  • Transesterified fat I Same as transesterified oil and fat B except that 60 parts of palm oil (iodine value; 52) and 40 parts of palm kernel oil (iodine value; 18) were mixed and the reaction time was 35 hours. Thus, a transesterified fat I was obtained.
  • Transesterified oil / fat J The raw material was the same as transesterified oil B except that 60 parts of palm stearin (iodine number; 31) and 40 parts of palm kernel oil (iodine number; 18) were used and the reaction time was 35 hours. Thus, a transesterified oil and fat J was obtained.
  • Transesterified fat / oil K Same as transesterified oil B except that 60 parts of palm oil (iodine value; 52) and 40 parts of palm oil (iodine value; 8.5) were used as raw materials and the reaction time was 35 hours. Thus, a transesterified oil and fat K was obtained.
  • Transesterified oil and fat L Same as transesterified oil B except that 40 parts of palm oil (iodine number; 52) and 60 parts of palm kernel olein (iodine number; 25) were used as raw materials and the reaction time was 35 hours. Thus, a transesterified oil and fat L was obtained.
  • Transesterified oil and fat M Transesterified oil M was obtained in the same manner as transesterified oil B except that the reaction time was 12 hours.
  • Transesterified oil N Transesterified fat N was obtained in the same manner as the transesterified fat B except that the reaction time was 110 hours.
  • transesterified oil and fat O The raw material was the same as transesterified oil B except that 90 parts of palm oil (iodine number; 52) and 10 parts of palm kernel olein (iodine number; 25) were used and the reaction time was 30 hours. Thus, a transesterified oil and fat O was obtained.
  • Transesterified oil and fat P After mixing 60 parts of palm oil (iodine number; 52) and 40 parts of palm kernel olein (iodine number; 25) as raw materials, 0.3% by weight of sodium methylate as a catalyst was added to the mixed oil, and 80 parts After a non-selective transesterification reaction at 40 ° C. and a vacuum degree of 20 Torr for 40 minutes, it was washed with water and dehydrated to obtain a transesterified oil and fat of transesterified fat and oil P through a normal purification process.
  • Table 1 shows the raw material composition and composition analysis values of the obtained transesterified oils A to P.
  • the following measuring method was used.
  • the P2O content in fats and oils can be measured and determined as the total amount of PPO content and POP content by high performance liquid chromatographic analysis (1) shown below.
  • the ratio of the control type and asymmetric type triglyceride composition is measured by thin layer chromatographic analysis (2), and the PPO content and the POP content can be obtained by multiplying the result of (1).
  • Examples 1 to 12 and Comparative Examples 1 to 6 The fats and oils of Examples 1 to 11 and Comparative Examples 1 to 5 were blended with 75 parts by weight of transesterified fats and oils A to P and 25 parts by weight of palm kernel oil. Moreover, 25 weight part of hardened coconut oil was mix
  • Example 13 to 24 and Comparative Examples 7 to 12 Using the fats and oils of Examples 1 to 12 and Comparative Examples 1 to 6, foamable oil-in-water emulsions of Examples 13 to 24 and Comparative Examples 7 to 12 were prepared by the following procedure.
  • Table 2 shows a correspondence table between the used fats and oils and the prepared foamable oil-in-water emulsion.
  • Viscosity The viscosity of foamable oil-in-water emulsion is measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.). No. 2 rotor, 60 rpm, measurement temperature 3-7 ° C.
  • Botte test In a 100 ml beaker, put 50 g of a foamable oil-in-water emulsion and incubate at 20 ° C.
  • the oil composition for a foamable oil-in-water emulsion of the present invention has good emulsion stability, excellent whipping workability and foaming properties when whipped, and the resulting whipped cream has an appearance, shape retention, It is excellent in water separation and can be used as an oil / fat composition for a foamable oil-in-water emulsion having a mouthfeel and milky taste similar to those of fresh cream when eaten while being derived from vegetable oils and fats.
  • the oil for foamable oil-in-water emulsions of the present invention is used, the emulsion stability is good, the whipping workability and foaming properties when whipping are good, and the resulting whipped cream has an appearance and shape retention

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)

Abstract

The present invention addresses the problem of providing a foamable oil-in-water emulsified product, and an oil or fat composition used in same, the product having: good emulsifying stability when used in a foamable oil-in-water emulsified product; excellent workability, foamability, and external appearance when whipped; good shape retention, resistance to water separation, and decorating and squeezing workability; and, despite being vegetable-oil-based, having a mouthfeel and dairy flavor similar to that of fresh cream when eaten. The problem is resolved by having the lauric acid content, P2O content, and P2O PPO content of fatty acids constituting a transesterified oil or fat in lipase transesterification, in which palm oil or fat and lauric oil or fat are used as starting materials, be adjusted to 8-24 wt%, 5-18 wt%, and 30-60 wt%, respectively; and by adjusting a foamable oil-in-water emulsified product using an oil or fat composition including the transesterified oil or fat.

Description

起泡性水中油型乳化物用油脂組成物及び起泡性水中油型乳化物Oil and fat composition for foamable oil-in-water emulsion and foamable oil-in-water emulsion
本発明は、起泡性水中油型乳化物に好適に使用することのできるエステル交換油脂を含む油脂組成物に関するものである。また本発明は優れた物性、風味及び食感を有する起泡性水中油型乳化物に関するものである。 TECHNICAL FIELD The present invention relates to an oil / fat composition containing a transesterified oil / fat which can be suitably used for a foamable oil-in-water emulsion. The present invention also relates to a foamable oil-in-water emulsion having excellent physical properties, flavor and texture.
起泡性水中油型乳化物には、一般に乳脂肪及び又は植物性油脂が使用される。植物性油脂の例としては、ヤシ油、パーム核油、パーム油、大豆油、菜種油等及びこれらの硬化油、分別油、エステル交換油、さらにはこれらの混合油等が挙げられる。　 For the foamable oil-in-water emulsion, milk fat and / or vegetable oil are generally used. Examples of vegetable oils include coconut oil, palm kernel oil, palm oil, soybean oil, rapeseed oil and the like, and hardened oils, fractionated oils, transesterified oils, and mixed oils thereof. *
生クリームや油脂として乳脂肪のみを配合した起泡性水中油型乳化物は、風味の点で他に替えがたい非常に優れたものであるが、起泡（ホイップ）前（液状クリーム）の状態で、品温の上昇や輸送中の振動によって著しい粘度上昇や固化（通称“ボテ”と称せられる）が起こりやすく乳化安定性が悪い。またホイップ後に最適のホイップクリームとなる終点の幅が狭い（ホイップ作業性が悪い）、さらにホイップクリームの保形性も充分ではないという欠点がある。また生クリームや乳脂肪は比較的高価であるから製品コストも高くなるという経済的問題点がある。　 Foamable oil-in-water emulsions that contain only milk fat as fresh cream or fat are very excellent in terms of flavor, but they can be easily changed before foaming (liquid cream). In this state, a significant increase in viscosity or solidification (commonly referred to as “bottom”) is likely to occur due to an increase in product temperature or vibration during transportation, resulting in poor emulsion stability. In addition, the width of the end point which becomes an optimum whipped cream after whipping is narrow (poor whipping workability), and the shape retaining property of whipped cream is not sufficient. Moreover, since fresh cream and milk fat are comparatively expensive, there exists an economical problem that the product cost becomes high. *
植物性油脂のうち、ヤシ油やパーム核油等のラウリン系油脂を用いた起泡性水中油型乳化物は、口どけが良い反面、多量に配合すると水中油型乳化物の乳化安定性が低下し、またホイップ後に経時的に堅くなる現象（“シマリ”という）が起こりやすくナッペや絞りの作業性が悪くなるという問題点がある。 Of vegetable oils and fats, foamable oil-in-water emulsions using lauric oils such as coconut oil and palm kernel oil have good mouthfeel, but when mixed in large quantities, the emulsion stability of oil-in-water emulsions is improved. There is a problem that a phenomenon (called “simaly”) that tends to decrease and harden with time after whipping is likely to occur, and the workability of the nappe and squeezing deteriorates.
大豆や菜種の植物硬化油は、起泡性水中油型乳化物において、乳化安定性及びホイップ作業性が良いこと、ホイップクリームにしたときの経時変化が少なくナッペや絞り作業性が良いこと、温度変化に強いことなどにより、頻繁に用いられてきた。しかし、これらの硬化油は、トランス酸（トランス型不飽和脂肪酸）を含有する問題点がある。 Hardened oil of soybeans and rapeseed is a foamable oil-in-water emulsion with good emulsification stability and whipping workability, little change over time when whipped cream is used, good nappe and squeezing workability, temperature It has been used frequently due to its resistance to change. However, these hydrogenated oils have a problem of containing a trans acid (trans unsaturated fatty acid).
近年、トランス型不飽和脂肪酸は取りすぎると動脈硬化などの心臓病になるリスクを高めるとの研究結果が得られ、欧米諸国をはじめ、最近ではアジア諸国においても食品販売におけるトランス型不飽和脂肪酸含有量の表示義務化やトランス型不飽和脂肪酸を一定量含む食品の販売規制の動きがある。
　日本では従来からトランス型不飽和脂肪酸の摂取量が欧米より低いこともあり、特に健康上の問題となることは少ないとの見方が一般的であったが、最近はトランス型不飽和脂肪酸含有量の表示義務化の動きも出始め、トランス型不飽和脂肪酸の低い油脂が切望されている。
　以上のような状況から、起泡性水中油型乳化物においてはトランス型不飽和脂肪酸をできる限り含まないものが切望されている。 In recent years, research results have shown that excessive use of trans-unsaturated fatty acids increases the risk of heart disease such as arteriosclerosis. Trans-unsaturated fatty acids are also included in food sales in Western countries and more recently in Asian countries. There are moves to restrict the amount of labeling and sales of foods containing a certain amount of trans-unsaturated fatty acids.
In Japan, the intake of trans-unsaturated fatty acids has been generally lower than in Europe and the United States, and the general view was that it is rarely a health problem. There is also a movement to require labeling, and oils and fats with low trans-unsaturated fatty acids are desired.
From the above situation, foaming oil-in-water emulsions are highly desired that do not contain trans-type unsaturated fatty acids as much as possible.
特許文献１には乳脂とパーム系油脂及びラウリン系油脂のエステル交換油を含み、且つ澱粉素材を含む、物性及び風味に優れ、トランス酸をできるだけ含まない、起泡性水中油型乳化物が記載されている。
特開２０１０－２２３０５号公報 Patent Document 1 describes a foamable oil-in-water emulsion that contains transesterified oils of milk fat, palm fat and lauric fat, and contains starch material, has excellent physical properties and flavor, and does not contain trans acid as much as possible. Has been.
JP 2010-22305 A
本発明の課題は、起泡性水中油型乳化物に使用したときに、乳化安定性が良く、ホイップする際のホイップ作業性及び起泡性に優れ、得られたホイップクリームが外観、保形性、耐離水性、ナッペ及び絞り作業性に優れ、植物性油脂由来でありながら食した際に、生クリームに良く似た口どけ感、乳味感を有する起泡性水中油型乳化物となる起泡性水中油型乳化物用油脂組成物を提供することである。さらにトランス型不飽和脂肪酸をできる限り含まない当該油脂組成物を提供することである。
また、本発明の課題は、乳化安定性が良く、ホイップする際のホイップ作業性及び起泡性に優れ、得られたホイップクリームが外観、保形性、耐離水性、ナッペ及び絞り作業性に優れ、植物性油脂由来でありながら食した際に、生クリームに良く似た口どけ感、乳味感を有する起泡性水中油型乳化物を提供することである。 The problem of the present invention is that when used in a foamable oil-in-water emulsion, the emulsion stability is good, the whipping workability and foaming properties when whipping are good, and the resulting whipped cream has an appearance and shape retention A foamable oil-in-water emulsion with excellent mouthfeel, water resistance, nappe, and squeezing workability. It is providing the oil-fat composition for foamable oil-in-water emulsions which becomes. Furthermore, it is providing the said fats and oils composition which does not contain trans type | mold unsaturated fatty acid as much as possible.
In addition, the problem of the present invention is that the emulsion stability is good, the whipping workability and foaming property when whipping are excellent, and the obtained whipped cream is in appearance, shape retention, water separation resistance, nappe and squeezing workability. An object is to provide a foamable oil-in-water emulsion having a mouthfeel and milky taste that is similar to a fresh cream when eaten while being excellent and derived from vegetable oils and fats.
本発明者らは鋭意研究を行った結果、パーム系油脂とラウリン系油脂を主成分とした原料をリパーゼにてエステル交換し、各成分が特定範囲となるように反応をコントロールして得られたエステル交換油脂を含む油脂組成物を使用した起泡性水中油型乳化物は、驚くべきことに、植物性油脂由来であるにも関わらず、ホイップクリームとして食した際に、生クリームに良く似た口どけ感、乳味感を有すること、しかも生クリームや油脂として乳脂肪のみを配合した起泡性水中油型乳化物の欠点であった乳化安定性や保形性に優れることを見出し本発明を完成させた。 As a result of diligent research, the present inventors have obtained a product obtained by transesterifying a raw material mainly composed of palm-based fat and lauric fat with lipase and controlling the reaction so that each component is in a specific range. Surprisingly, a foamable oil-in-water emulsion using an oil / fat composition containing a transesterified oil / fat is similar to a fresh cream when eaten as a whipped cream, despite being derived from a vegetable oil / fat. It is found that it has a mouthfeel and milky taste, and is excellent in emulsification stability and shape retention, which were disadvantages of a foamable oil-in-water emulsion containing only milk fat as a fresh cream or oil. Completed the invention.
　すなわち、本発明の第１の発明は、パーム系油脂とラウリン系油脂を主成分とする原料を、リパーゼによりエステル交換反応させて得られたエステル交換油脂を含む油脂組成物であって、前記エステル交換油脂の構成脂肪酸中のラウリン酸含量が８～２４重量％、該エステル交換油脂中のＰ２Ｏ含量が５～１８重量％、さらに前記Ｐ２Ｏ中のＰＰＯ含量が３０～６０重量％であることを特徴とする油脂組成物である。 That is, 1st invention of this invention is an oil-fat composition containing the transesterification fat obtained by carrying out transesterification of the raw material which has a palm oil fat and a lauric oil fat as a main component by lipase, Comprising: The lauric acid content in the constituent fatty acids of the exchanged fats and oils is 8 to 24 wt%, the P2O content in the transesterified fats and oils is 5 to 18 wt%, and the PPO content in the P2O is 30 to 60 wt% It is an oil-and-fat composition.
本発明の第２の発明は、前記エステル交換油脂を５０重量％以上含む第１の発明の油脂組成物である。
本発明の第３の発明は、前記エステル交換油脂及びラウリン系油脂を含む第１又は第２の発明の油脂組成物である。 2nd invention of this invention is an oil-fat composition of 1st invention which contains the said transesterified fats and oils 50weight% or more.
3rd invention of this invention is an oil-fat composition of 1st or 2nd invention containing the said transesterified oil and fat and lauric oil and fat.
本発明の第４の発明は、第１～第３の何れかの発明の油脂組成物を使用してなる起泡性水中油型乳化物である。
本発明の第５の発明は、油脂分を１０～５０重量％及び水分を４０～８０重量％含む第４の発明の起泡性水中油型乳化物である。 A fourth invention of the present invention is a foamable oil-in-water emulsion using the oil or fat composition of any one of the first to third inventions.
The fifth invention of the present invention is the foamable oil-in-water emulsion of the fourth invention containing 10 to 50% by weight of fat and oil and 40 to 80% by weight of water.
本発明によれば、起泡性水中油型乳化物に使用したときに、乳化安定性が良く、ホイップする際のホイップ作業性及び起泡性に優れ、得られたホイップクリームが外観、保形性、耐離水性、ナッペ及び絞り作業性に優れ、植物性油脂由来でありながら食した際に、生クリームに良く似た口どけ感、乳味感を有する起泡性水中油型乳化物となる起泡性水中油型乳化物用油脂組成物を提供することが可能になった。
さらに本発明によれば、トランス型不飽和脂肪酸をできる限り含まない当該油脂組成物を提供することが可能になった。 According to the present invention, when used in a foamable oil-in-water emulsion, the emulsion stability is good, the whipping workability and foaming properties when whipping are excellent, and the resulting whipped cream has an appearance and shape retention A foamable oil-in-water emulsion with excellent mouthfeel, water resistance, nappe, and squeezing workability. It became possible to provide the oil-fat composition for foamable oil-in-water emulsions.
Furthermore, according to this invention, it became possible to provide the said fats and oils composition which does not contain trans type | mold unsaturated fatty acid as much as possible.
本発明のエステル交換油脂の原料はパーム系油脂とラウリン系油脂を主成分とする。
パーム系油脂としては例えば、パーム油、パーム油を分別して得られるパームステアリ
ン、パームオレイン等の分別油、及びこれらの硬化油等が挙げられ、これらから選ばれる
１種又は２種以上を用いることができ特に、ホイップクリームに保形性を付与しやすい点で、パーム系油脂は、パーム油、パームステアリン、パーム油とパームステアリンの混合油であることが好ましい。 The raw material of the transesterified oil / fat of the present invention contains palm oil / fat and lauric oil / fat as main components.
Examples of palm oils and fats include palm oil, fractionated oils such as palm stearin and palm olein obtained by fractionating palm oil, and hardened oils thereof, and one or more selected from these are used. In particular, the palm oil or fat is preferably palm oil, palm stearin, or a mixed oil of palm oil and palm stearin in that it easily imparts shape retention to the whipped cream.
ラウリン系油脂としては例えば、ヤシ油、パーム核油、これらを分別して得られるパー
ム核オレイン、パーム核ステアリン等の分別油、及びこれらの硬化油等が挙げられ、これ
らから選ばれる１種又は２種以上を用いることができ特に、起泡性水中油型乳化物の乳化安定性の点で、ヤシ油、パーム核油、パーム核オレインが好ましく、さらにホイップクリームが生クリームに良く似た口どけ感、乳味感を有する点でパーム核オレインが最も好ましい。またパーム核オレインは経済性の観点からも好ましい。 Examples of lauric fats and oils include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof. In particular, coconut oil, palm kernel oil, and palm kernel olein are preferable in terms of emulsification stability of the foamable oil-in-water emulsion, and the whipped cream has a mouthfeel similar to fresh cream. Palm kernel olein is most preferred in terms of feeling and milky feeling. Palm kernel olein is also preferable from the viewpoint of economy.
そして、本発明のエステル交換油脂の原料におけるパーム系油脂及びラウリン系油脂の配合割合は構成脂肪酸中のラウリン酸含量が８～２４　重量％の範囲であれば良いが、この範囲を満たす限りにおいて、これら以外の油脂も使用することができる。例えば、大豆油、なたね油、ひまわり種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油等の植物性油脂ならびに牛脂、豚脂等の動物性油脂、中鎖脂肪酸トリグリセリドが例示でき、上記油脂類の単独又は混合油あるいはそれらの硬化油、分別油、硬化分別油、分別硬化油ならびにエステル交換等を施した加工油脂が使用できる。 And the blending ratio of the palm oil and lauric oil in the raw material of the transesterified oil and fat of the present invention may be in the range of 8 to 24% by weight of the lauric acid content in the constituent fatty acid, as long as this range is satisfied, Oils and fats other than these can also be used. For example, vegetable oils such as soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, and animal oils such as beef fat and pork fat In addition, medium-chain fatty acid triglycerides can be exemplified, and the above fats and oils can be used alone or mixed oils, or hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, and processed fats and oils subjected to transesterification.
エステル交換油脂の原料の好ましい態様はパーム系油脂を４５～８５重量％、ラウリン系油脂を５５～１５重量％含む油脂である。またより好ましくはパーム系油脂を５０～８０重量％、ラウリン系油脂を５０～２０重量％含む油脂である。さらに好ましくはパーム系油脂を５５～７０重量％、ラウリン系油脂を４５～３０重量％含む油脂である。またエステル交換油脂の原料の好ましい態様は、パーム系油脂及びラウリン系油脂の配合量の合計が７０重量％以上、より好ましくは８０重量％以上、さらに好ましくは９０重量％以上である。 A preferred embodiment of the raw material for the transesterified fat is a fat containing 45 to 85% by weight of palm fat and oil and 55 to 15% by weight of lauric fat. More preferably, the fat contains 50 to 80% by weight of palm oil and 50 to 20% by weight of lauric oil. More preferred is an oil containing 55 to 70% by weight of palm oil and 45 to 30% by weight of lauric oil. Moreover, as for the preferable aspect of the raw material of transesterified fats and oils, the sum total of the blending quantity of palm oil fat and lauric oil fat is 70 weight% or more, More preferably, it is 80 weight% or more, More preferably, it is 90 weight% or more.
エステル交換油脂の原料において、パーム系油脂としてパーム油、パームステアリン又はパーム油とパームステアリンの混合油、ラウリン系油脂としてヤシ油、パーム核油又はパーム核オレインを用いた場合、パーム系油脂の配合量が８５重量％を超え、ラウリン系油脂の配合量が１５重量％未満であるとエステル交換油脂を含む油脂組成物を使用した起泡性水中油型乳化物は乳化安定性が悪く、ボテやすいものとなり、ホイップクリームの硬さが変化しやすく、ナッペや絞り作業性が劣り、さらにワキシーな口どけとなる。また逆にパーム系油脂の配合量が４５重量％未満、ラウリン系油脂の配合量が５５重量％を超えるとホイップクリームの保形性が悪くなる。 In the raw material of the transesterified fat and oil, when palm oil, palm stearin or a mixed oil of palm oil and palm stearin is used as the palm oil, and palm oil, palm kernel oil or palm kernel olein is used as the lauric oil, blending of the palm oil When the amount exceeds 85% by weight and the blending amount of the lauric oil and fat is less than 15% by weight, the foamable oil-in-water emulsion using the oil / fat composition containing the transesterified oil / fat has poor emulsification stability and is easy to lose. The whipped cream is easy to change in hardness, has a poor nappe and squeezing workability, and has a mouthful mouthfeel. On the other hand, when the blending amount of palm-based fats and oils is less than 45% by weight and the blending amount of lauric fats and oils exceeds 55% by weight, the shape retention of whipped cream is deteriorated.
本発明においてエステル交換反応はリパーゼを触媒として行われる。リパーゼによるエステル交換油脂は、ナトリウムメチラート等の無機触媒を使用した化学的エステル交換油脂に比べ、油脂としての風味に優れ、また特に起泡性水中油型乳化物に使用した際にホイップクリームが生クリームによく似た口どけと乳味を有する点で好ましい。 In the present invention, the transesterification reaction is carried out using lipase as a catalyst. Transesterified fats and oils by lipase are superior in flavor as fats and oils compared to chemical transesterified fats and oils using an inorganic catalyst such as sodium methylate, and especially when used in foaming oil-in-water emulsions. It is preferable in that it has a mouthfeel and milky taste similar to fresh cream.
リパーゼはリパーゼ粉末やリパーゼ粉末を珪藻土、シリカ、イオン交換樹脂等の担体に固定化した固定化リパーゼを使用することができる。 As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as diatomaceous earth, silica, or an ion exchange resin can be used.
一般にリパーゼは１．３位特異性の高いエステル交換を触媒するタイプと位置特異性の無いランダムなエステル交換を触媒するタイプがあるが、本発明では後者のタイプが好適に用いられる。具体的にはＡｌｃａｌｉｇｅｎｅｓ　ｓｐ．由来のリパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ，リパーゼＰＬ）やＴｈｅｒｍｏｍｙｃｅｓ　ｌａｎｕｇｉｎｏｓｕｓ由来の固定化リパーゼ（ノボザイム社製のリポザイムＴＬＩＭ）が挙げられるが、得られたエステル交換油脂を含む油脂組成物を起泡性水中油型乳化物に使用した際にホイップクリームが生クリームによく似た口どけと乳味を有する点で前記リパーゼＱＬＭを用いるのが好ましく、リポザイムＴＬＩＭを用いるのがさらに好ましい。 In general, lipases include a type that catalyzes transesterification with high specificity at the 1.3 position and a type that catalyzes random transesterification without positional specificity. In the present invention, the latter type is preferably used. Specifically, Alcaligenes sp. Lipids derived from lipase (for example, Lipase QLM, Lipase PL manufactured by Meisei Sangyo Co., Ltd.) and immobilized lipase derived from Thermomyces lanuginosus (Lipozyme TLIM manufactured by Novozyme) are included. When the product is used in a foamable oil-in-water emulsion, the lipase QLM is preferably used, and the lipozyme TLIM is more preferably used in that the whipped cream has a mouthfeel and milky taste similar to fresh cream. .
本発明のエステル交換油脂は構成脂肪酸中のラウリン酸含量が８～２４重量％である必要がある。また好ましくは８．５～２１重量％であり、さらに好ましくは１１～２０重量％である。エステル交換反応前後で構成脂肪酸の組成は基本的に変化しないので、エステル交換反応の原料及び配合比を適切に調整することで、エステル交換油脂の構成脂肪酸中のラウリン酸含量を調整することができる。
エステル交換油脂の構成脂肪酸中のラウリン酸含量が８重量％未満であるとエステル交換油脂を含む起泡性水中油型乳化物は乳化安定性が悪く、ボテやすいものとなり、ホイップクリームの硬さが変化しやすく、ナッペや絞り作業性が劣り、ワキシーな口どけとなる。
エステル交換油脂の構成脂肪酸中のラウリン酸含量が２４重量％を超えるとエステル交換油脂を含む起泡性水中油型乳化物はホイップクリームとしての保型性が劣り、口どけが早すぎて生クリームに良く似た口どけにはなりにくい。 The transesterified oil / fat of the present invention needs to have a lauric acid content in the constituent fatty acid of 8 to 24% by weight. Further, it is preferably 8.5 to 21% by weight, and more preferably 11 to 20% by weight. Since the composition of the constituent fatty acid does not basically change before and after the transesterification reaction, the content of lauric acid in the constituent fatty acid of the transesterified fat can be adjusted by appropriately adjusting the raw material and blending ratio of the transesterification reaction. .
When the content of lauric acid in the constituent fatty acid of the transesterified fat / oil is less than 8% by weight, the foamable oil-in-water emulsion containing the transesterified fat / oil has poor emulsification stability and is easy to beat, and the hardness of the whipped cream Easy to change, inferior nappe and squeezing workability, and a mouthful mouthfeel.
When the content of lauric acid in the constituent fatty acid of the transesterified oil and fat exceeds 24% by weight, the foamable oil-in-water emulsion containing the transesterified oil and fat is inferior in shape retention as a whipped cream, and its mouthfeel is too early to give a fresh cream It is difficult to make a mouth similar to
本発明のエステル交換油脂はエステル交換油脂中のＰ２Ｏ含量が５～１８重量％である必要がある。また好ましくは６～１５重量％であり、さらに好ましくは７～１１重量％である。
本発明のエステル交換油脂は前記Ｐ２Ｏ中のＰＰＯ含量が３０から６０重量％である必要がある。また好ましくは３５～５６重量％であり、さらに好ましくは４０～５０重量％である。
エステル交換油脂中のＰ２Ｏ含量が５重量％未満であるとエステル交換油脂を含む起泡性水中油型乳化物はホイップクリームとしての保型性が劣り、口どけが早すぎて生クリームに良く似た口どけにはなりにくい。
エステル交換油脂中のＰ２Ｏ含量が１８重量％を超えるとエステル交換油脂を含む起泡性水中油型乳化物は乳化安定性が悪く、ボテやすいものとなり、ホイップクリームの硬さが変化しやすく、ナッペや絞り作業性が劣り、ワキシーな口どけとなる。
一方Ｐ２Ｏ中のＰＰＯ含量が３０重量％未満であると乳化安定性が悪く、ボテやすいものとなり、ホイップクリームの硬さが変化しやすく、ナッペや絞り作業性が劣るものとなり、口どけが早すぎて生クリームに良く似た口どけにはなりにくい。
Ｐ２Ｏ中のＰＰＯ含量が６０重量％を超えるとホイップクリームの乳味が減少し、ワキシーな口どけとなる。 The transesterified fat and oil of the present invention needs to have a P2O content of 5 to 18% by weight in the transesterified fat and oil. Further, it is preferably 6 to 15% by weight, and more preferably 7 to 11% by weight.
The transesterified oil and fat of the present invention needs to have a PPO content of 30 to 60% by weight in the P2O. Further, it is preferably 35 to 56% by weight, and more preferably 40 to 50% by weight.
If the P2O content in the transesterified fat is less than 5% by weight, the foamable oil-in-water emulsion containing the transesterified fat is inferior in shape retention as a whipped cream, and its mouthfeel is too early to resemble fresh cream It is hard to be confused.
When the P2O content in the transesterified oil and fat exceeds 18% by weight, the foamable oil-in-water emulsion containing the transesterified fat and oil has poor emulsification stability and is easy to beat, and the hardness of the whipped cream is likely to change. And squeezing workability is inferior, resulting in a mouthful mouthfeel.
On the other hand, if the PPO content in P2O is less than 30% by weight, the emulsification stability is poor and it becomes easy to beat, the hardness of the whipped cream is easily changed, the nappe and squeezing workability is inferior, and the mouth is too fast. It is hard to make a mouth similar to fresh cream.
When the PPO content in P2O exceeds 60% by weight, the milky taste of the whipped cream is reduced and the mouthfeel becomes waxy.
本発明のエステル交換油脂が上記のラウリン酸含量、Ｐ２Ｏ含量、ＰＰＯ含量の範囲になるように調整することで、より一層生クリームによく似た口どけと乳味の点で優れたホイップクリームとなるので、適切なリパーゼ触媒、反応に使用するリパーゼ触媒の量及び反応時間の調整が望ましい。また温度、ＰＨ、などの反応条件も適宜調整するのが好ましい。 By adjusting the transesterified oil / fat of the present invention to the above lauric acid content, P2O content, and PPO content, the whipped cream is superior in terms of mouthfeel and milky taste much more like fresh cream. Therefore, it is desirable to adjust the appropriate lipase catalyst, the amount of lipase catalyst used in the reaction, and the reaction time. It is also preferable to appropriately adjust the reaction conditions such as temperature and pH.
得られたエステル交換油脂はそれ以外の油脂を配合して、起泡性水中油型乳化物用油脂組成物とすることができる。それ以外の油脂としては特に限定されないが、ラウリン系油脂であると、ホイップクリームとしての口どけが良くなるので望ましい。ラウリン系油脂の好ましい配合量は起泡性水中油型乳化物用油脂組成物中の１０～５０重量％、さらに好ましくは２０～４０重量％である。 The obtained transesterified oil and fat can be blended with other fats and oils to obtain a foamable oil-in-water emulsion composition. Other fats and oils are not particularly limited, but lauric fats and oils are desirable because they improve mouthfeel as whipped cream. The preferred blending amount of the lauric fat / oil is 10 to 50% by weight, more preferably 20 to 40% by weight in the oil / fat composition for foamable oil-in-water emulsion.
前記ラウリン系油脂としては例えば、ヤシ油、パーム核油、これらを分別して得られるパーム核オレイン、パーム核ステアリン等の分別油、及びこれらの硬化油等が挙げられ、これらから選ばれる１種又は２種以上を用いることができる。
また前記ラウリン系油脂としては、パーム核油由来の油脂を用いるのが、ホイップクリームのナッペ及び絞りの作業性及び生クリームに良く似た乳味感を有する点で望ましい。 Examples of the lauric fats and oils include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof. Two or more kinds can be used.
Moreover, as the lauric fats and oils, it is desirable to use fats and oils derived from palm kernel oil because they have a whipped cream nappe and workability of squeezing and have a milky taste similar to fresh cream.
本発明で”起泡性水中油型乳化物”とは、上記油脂組成物、蛋白質、水などの基礎原料を、乳化剤などを併用して水中油型の乳化物とした起泡性を有するクリーム状物質でありホイップ用クリーム”と呼ばれたりもする。これを泡立器具、又は専用のミキサーを用いてホイップさせたとき、俗に”ホイップド・クリーム”又は”ホイップクリーム”と称されるものになる。 In the present invention, the “foamable oil-in-water emulsion” refers to a cream having foamability that is an oil-in-water emulsion obtained by using basic ingredients such as the oil composition, protein and water in combination with an emulsifier. It is also called a “whipped cream” when it is whipped using a frothing device or a special mixer. It is commonly called “whipped cream” or “whipped cream”. become.
本発明の起泡性水中油型乳化物は本発明の油脂組成物を１０～５０重量％、水分を４０～８０重量％含有する。 The foamable oil-in-water emulsion of the present invention contains 10 to 50% by weight of the oil and fat composition of the present invention and 40 to 80% by weight of water.
蛋白質としては、通常無脂乳固形分由来の蛋白質が多く利用される。無脂乳固形分は、水中油型乳化物への乳味感付与の他に起泡性水中油型乳化物としての乳化安定生の点においても必要である。これらの無脂乳固形分としては、脱脂粉乳、全脂粉乳、生クリーム、牛乳、加糖練乳などが例示できる。その他の蛋白質としては、カゼイン、ラクトアルブミン、植物性蛋白質なども使用できる。また、脱脂粉乳あるいは全脂粉乳は、これらの粉乳をメイラード処理したものを用いても良い。このような無脂乳固形分を水中油型乳化物全体に対し、１～１５重量％、好ましくは３～８重量％使用する。 As protein, many proteins derived from non-fat milk solids are usually used. The non-fat milk solid content is necessary not only for imparting a milky feeling to the oil-in-water emulsion, but also for stabilizing the emulsion as a foamable oil-in-water emulsion. Examples of these non-fat milk solids include skim milk powder, whole fat milk powder, fresh cream, cow milk, and sweetened condensed milk. As other proteins, casein, lactalbumin, vegetable proteins and the like can also be used. In addition, skim milk powder or whole fat milk powder may be obtained by subjecting these milk powders to Maillard treatment. Such non-fat milk solids are used in an amount of 1 to 15% by weight, preferably 3 to 8% by weight, based on the total oil-in-water emulsion.
さらに、起泡性水中油型乳化物には、公知の合成クリーム類に用いられる乳化剤、各種塩類、安定剤、香料などを共存させることもできる。例えば、乳化剤には、大豆レシチン、ショ糖脂肪酸エステル、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など、塩類には、リン酸のアルカリ金属塩、クエン酸のアルカリ金属塩など、安定剤には、キサンタンガム、グアールガムなどを適量使用することができる。 Furthermore, the foamable oil-in-water emulsion may be allowed to coexist with emulsifiers, various salts, stabilizers, fragrances and the like used in known synthetic creams. For example, as an emulsifier, soybean lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, etc., as salts, alkali metal salt of phosphoric acid, alkali metal salt of citric acid, as stabilizer, xanthan gum, An appropriate amount of guar gum or the like can be used.
本発明の起泡性水中油型乳化物は、通常のフィルドクリーム、又はイミテーションクリーム類の製造工程に準じて作成でき、また必要に応じて殺菌することができる。殺菌に前後して均質化処理もしくは攪拌処理することができ、均質化は前均質、後均質のどちらか一方でも、両者を組み合わせた二段均質でもどちらでもよい。 The foamable oil-in-water emulsion of the present invention can be prepared according to the production process of ordinary filled creams or imitation creams, and can be sterilized as necessary. It can be homogenized or stirred before and after sterilization, and the homogenization may be either pre-homogeneous or post-homogeneous, or two-stage homogenization combining both.
このようにして得られた起泡性水中油型乳化物は、通常のデコレーションケーキなどのナッペ、造花用のクリームをはじめ、パン、菓子類のフィリング材として使用できる。 The foamable oil-in-water emulsion thus obtained can be used as a filling material for nappe such as ordinary decoration cake, cream for artificial flowers, bread, and confectionery.
以下に本発明の実施例を示して本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、％及び部は、何れも重量基準を意味する。 The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
（エステル交換油脂の調製）
（エステル交換油脂Ａ）
原料として、パーム油（ヨウ素価；５２）５０部、パーム核オレイン（ヨウ素価；２５）５０部を混合した後、減圧脱水により水分を１００ｐｐｍに調整した。さらにノボザイムズ社製の固定化リパーゼ「Ｌｉｐｏｚｙｍｅｓ　ＴＬ－ＩＭ」を１重量％添加し、反応温度７０℃で反応時間３５時間、密閉容器中で攪拌によりエステル交換反応を行った後、濾過によって固定化リパーゼを除去し、通常の精製を施して、エステル交換油脂Ａを得た。 (Preparation of transesterified oil)
(Transesterified oil A)
After mixing 50 parts of palm oil (iodine number; 52) and 50 parts of palm kernel olein (iodine number; 25) as raw materials, the water content was adjusted to 100 ppm by vacuum dehydration. Furthermore, 1% by weight of immobilized lipase “Lipozymes TL-IM” manufactured by Novozymes, Inc. was added, transesterification was performed by stirring in a closed container at a reaction temperature of 70 ° C. for a reaction time of 35 hours, and then immobilized lipase by filtration. Was removed and normal purification was carried out to obtain a transesterified oil and fat A.
（エステル交換油脂Ｂ）
原料として、パーム油（ヨウ素価；５２）６０部、パーム核オレイン（ヨウ素価；２５）４０部を混合した後、減圧脱水により水分を１００ｐｐｍに調整した。さらにノボザイムズ社製の固定化リパーゼ「Ｌｉｐｏｚｙｍｅｓ　ＴＬ－ＩＭ」を１重量％添加し、反応温度７０℃で反応時間２０時間、密閉容器中で攪拌によりエステル交換反応を行った後、濾過によって固定化リパーゼを除去し、通常の精製を施して、エステル交換油脂Ｂを得た。 (Transesterified oil and fat B)
After mixing 60 parts of palm oil (iodine value; 52) and 40 parts of palm kernel olein (iodine value; 25) as raw materials, the water content was adjusted to 100 ppm by vacuum dehydration. Furthermore, 1% by weight of an immobilized lipase “Lipozymes TL-IM” manufactured by Novozymes was added, and the transesterification reaction was carried out by stirring in a closed vessel at a reaction temperature of 70 ° C. for 20 hours, followed by filtration. Was removed and normal purification was performed to obtain a transesterified oil and fat B.
（エステル交換油脂Ｃ）
反応時間を３５時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｃを得た。
（エステル交換油脂Ｄ）
反応時間を７０時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｄを得た。
（エステル交換油脂Ｅ）
原料として、パーム油（ヨウ素価；５２）８０部、パーム核オレイン（ヨウ素価；２５）２０部を混合したものを用いたこと及び反応時間を３３時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｅを得た。 (Transesterified oil C)
Transesterified oil C was obtained in the same manner as the transesterified oil B except that the reaction time was 35 hours.
(Transesterified oil and fat D)
Transesterified oil D was obtained in the same manner as the transesterified oil B except that the reaction time was 70 hours.
(Transesterified oil E)
Same as transesterified oil B except that 80 parts of palm oil (iodine value; 52) and 20 parts of palm kernel olein (iodine value; 25) were used as raw materials and the reaction time was 33 hours. Thus, a transesterified oil and fat E was obtained.
（エステル交換油脂Ｆ）
原料として、パーム油（ヨウ素価；５２）６０部、パーム核オレイン（ヨウ素価；２５）４０部を混合した後、減圧脱水により水分を１００ｐｐｍに調整した。ノボザイムズ社製の固定化リパーゼ「Ｌｉｐｏｚｙｍｅｓ　ＴＬ－ＩＭ」をカラムに４５ｇ充填し、前記の脱水油を流量１２０ｇ／時間、反応温度７０℃で通液することによりエステル交換反応を行った。さらにエステル交換反応された油脂に通常の精製を施して、エステル交換油脂Ｆを得た。 (Transesterified oil and fat F)
After mixing 60 parts of palm oil (iodine value; 52) and 40 parts of palm kernel olein (iodine value; 25) as raw materials, the water content was adjusted to 100 ppm by vacuum dehydration. 45 g of immobilized lipase “Lipozymes TL-IM” manufactured by Novozymes was packed in a column, and the above dehydrated oil was passed at a flow rate of 120 g / hour and a reaction temperature of 70 ° C. to conduct a transesterification reaction. Furthermore, normal refining was performed on the fat and oil subjected to the transesterification reaction to obtain a transesterified fat and oil F.
（エステル交換油脂Ｇ）
固定化リパーゼに、「Ｌｉｐｏｚｙｍｅｓ　ＴＬ－ＩＭ」に替えて、「リパーゼＱＬＭ」（名糖産業株式会社製）を用いたこと及び反応時間を２７時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｇを得た。 (Transesterified oil G)
In the same manner as in the transesterified oil B, except that “Lipozymes TL-IM” was used instead of “Lipozymes TL-IM” and that the reaction time was 27 hours, the immobilized lipase was changed to 27 hours. Exchanged oil G was obtained.
（エステル交換油脂Ｈ）
原料として、パームステアリン（ヨウ素価；３１）６０部、パーム核オレイン（ヨウ素価；２５）４０部を混合したものを用いたこと及び反応時間を３５時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｈを得た。
（エステル交換油脂Ｉ）
原料として、パーム油（ヨウ素価；５２）６０部、パーム核油（ヨウ素価；１８）４０部を混合したものを用いたこと及び反応時間を３５時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｉを得た。
（エステル交換油脂Ｊ）
原料として、パームステアリン（ヨウ素価；３１）　６０部、パーム核油（ヨウ素価；１８）４０部を混合したものを用いたこと及び反応時間を３５時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｊを得た。
（エステル交換油脂Ｋ）
原料として、パーム油（ヨウ素価；５２）６０部、ヤシ油（ヨウ素価；８．５）４０部を混合したものを用いたこと及び反応時間を３５時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｋを得た。 (Transesterified oil and fat H)
Same as transesterified oil B except that 60 parts of palm stearin (iodine number; 31) and 40 parts of palm kernel olein (iodine number; 25) were used as raw materials and the reaction time was 35 hours. Thus, a transesterified oil and fat H was obtained.
(Transesterified fat I)
Same as transesterified oil and fat B except that 60 parts of palm oil (iodine value; 52) and 40 parts of palm kernel oil (iodine value; 18) were mixed and the reaction time was 35 hours. Thus, a transesterified fat I was obtained.
(Transesterified oil / fat J)
The raw material was the same as transesterified oil B except that 60 parts of palm stearin (iodine number; 31) and 40 parts of palm kernel oil (iodine number; 18) were used and the reaction time was 35 hours. Thus, a transesterified oil and fat J was obtained.
(Transesterified fat / oil K)
Same as transesterified oil B except that 60 parts of palm oil (iodine value; 52) and 40 parts of palm oil (iodine value; 8.5) were used as raw materials and the reaction time was 35 hours. Thus, a transesterified oil and fat K was obtained.
（エステル交換油脂Ｌ）
原料として、パーム油（ヨウ素価；５２）４０部、パーム核オレイン（ヨウ素価；２５）６０部を混合したものを用いたこと及び反応時間を３５時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｌを得た。
（エステル交換油脂Ｍ）
反応時間を１２時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｍを得た。
（エステル交換油脂Ｎ）
反応時間を１１０時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｎを得た。
（エステル交換油脂Ｏ）
原料として、パーム油（ヨウ素価；５２）９０部、パーム核オレイン（ヨウ素価；２５）１０部を混合したものを用いたこと及び反応時間を３０時間とした以外はエステル交換油脂Ｂと同様にしてエステル交換油脂Ｏを得た。 (Transesterified oil and fat L)
Same as transesterified oil B except that 40 parts of palm oil (iodine number; 52) and 60 parts of palm kernel olein (iodine number; 25) were used as raw materials and the reaction time was 35 hours. Thus, a transesterified oil and fat L was obtained.
(Transesterified oil and fat M)
Transesterified oil M was obtained in the same manner as transesterified oil B except that the reaction time was 12 hours.
(Transesterified oil N)
Transesterified fat N was obtained in the same manner as the transesterified fat B except that the reaction time was 110 hours.
(Transesterified oil and fat O)
The raw material was the same as transesterified oil B except that 90 parts of palm oil (iodine number; 52) and 10 parts of palm kernel olein (iodine number; 25) were used and the reaction time was 30 hours. Thus, a transesterified oil and fat O was obtained.
（エステル交換油脂Ｐ）
原料として、パーム油（ヨウ素価；５２）６０部、パーム核オレイン（ヨウ素価；２５）４０部を混合した後、触媒としてナトリウムメチラートを混合油に対して０．３重量％添加し、８０℃、真空度２０Ｔｏｒｒ、４０分間非選択的エステル交換反応を行った後、水洗、脱水し、通常の精製工程を経てエステル交換油脂Ｐのエステル交換油脂を得た。 (Transesterified oil and fat P)
After mixing 60 parts of palm oil (iodine number; 52) and 40 parts of palm kernel olein (iodine number; 25) as raw materials, 0.3% by weight of sodium methylate as a catalyst was added to the mixed oil, and 80 parts After a non-selective transesterification reaction at 40 ° C. and a vacuum degree of 20 Torr for 40 minutes, it was washed with water and dehydrated to obtain a transesterified oil and fat of transesterified fat and oil P through a normal purification process.
得られたエステル交換油脂Ａ～Ｐの原料配合及び組成分析値を表１に示す。なおＰ２Ｏ含量及びＰＰＯ含量については下記の測定方法を用いた。
Figure JPOXMLDOC01-appb-I000001
（油脂中のＰ２Ｏ含量及びＰＰＯ含量の測定方法）
油脂中のＰ２Ｏ含量は、下記に示す高速液体クロマトグラフ分析（１）にてＰＰＯ含量及びＰＯＰ含量の合計量として測定し求めることができる。さらに対照型、非対称型トリグリセリド組成の比を薄層クロマトグラフ分析（２）にて測定し、（１）の結果に乗ずることでＰＰＯ含量及びＰＯＰ含量を各々求めることができる。
（１）高速液体クロマトグラフ分析は、（カラム；ＯＤＳ、溶離液；アセトン／アセトニトリル＝８０／２０、液量；０．９ｍｌ／分、カラム温度；２５℃、検出器；示差屈折計）にて実施した。
（２）薄層クロマトグラフ分析は、（プレート；硝酸銀薄層プレート、展開溶剤；ベンゼン／ヘキサン／ジエチルエーテル＝７５／２５／２、検出器；デンシトメータ）にて実施した。 Table 1 shows the raw material composition and composition analysis values of the obtained transesterified oils A to P. In addition, about the P2O content and the PPO content, the following measuring method was used.
Figure JPOXMLDOC01-appb-I000001
(Measurement method of P2O content and PPO content in fats and oils)
The P2O content in fats and oils can be measured and determined as the total amount of PPO content and POP content by high performance liquid chromatographic analysis (1) shown below. Further, the ratio of the control type and asymmetric type triglyceride composition is measured by thin layer chromatographic analysis (2), and the PPO content and the POP content can be obtained by multiplying the result of (1).
(1) The high performance liquid chromatographic analysis is performed by (column; ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature; 25 ° C., detector; differential refractometer). Carried out.
(2) Thin layer chromatographic analysis was carried out using (plate; silver nitrate thin layer plate, developing solvent; benzene / hexane / diethyl ether = 75/25/2, detector; densitometer).
（実施例１～１２及び比較例１～６）
エステル交換油脂Ａ～Ｐ　７５重量部にパーム核油２５重量部を配合し、実施例１～１１及び比較例１～５の油脂とした。
またエステル交換油脂Ｃ　７５重量部に硬化ヤシ油２５重量部を配合し、実施例１２の油脂とした。
さらに不二製油株式会社製「メラノフレッシュ３１」（菜種油とパーム油を原料とした融点３１℃の硬化油）７５重量部にパーム核油２５重量部を配合し、比較例６の油脂とした。
なお構成脂肪酸中のトランス型不飽和脂肪酸含量は実施例１～１２及び比較例１～５の油脂はすべて１重量％以下であり、比較例６の油脂は２４重量％であった。 (Examples 1 to 12 and Comparative Examples 1 to 6)
The fats and oils of Examples 1 to 11 and Comparative Examples 1 to 5 were blended with 75 parts by weight of transesterified fats and oils A to P and 25 parts by weight of palm kernel oil.
Moreover, 25 weight part of hardened coconut oil was mix | blended with 75 weight part of transesterified oil and fat C, and it was set as the fat and oil of Example 12.
Furthermore, 25 parts by weight of palm kernel oil was blended with 75 parts by weight of “Melano Fresh 31” (hardened oil having a melting point of 31 ° C. using rapeseed oil and palm oil as raw materials) by Fuji Oil Co., Ltd.
The trans-unsaturated fatty acid content in the constituent fatty acids was 1% by weight or less for all the fats and oils of Examples 1 to 12 and Comparative Examples 1 to 5, and the fat and oil of Comparative Example 6 was 24% by weight.
（実施例１３～２４及び比較例７～１２）
実施例１～１２及び比較例１～６の油脂を用い、下記に示す手順で実施例１３～２４及び比較例７～１２の起泡性水中油型乳化物を調製した。
使用した油脂と調製された起泡性水中油型乳化物の対応表を表２に示す。
Figure JPOXMLDOC01-appb-I000002
(Examples 13 to 24 and Comparative Examples 7 to 12)
Using the fats and oils of Examples 1 to 12 and Comparative Examples 1 to 6, foamable oil-in-water emulsions of Examples 13 to 24 and Comparative Examples 7 to 12 were prepared by the following procedure.
Table 2 shows a correspondence table between the used fats and oils and the prepared foamable oil-in-water emulsion.
Figure JPOXMLDOC01-appb-I000002
（起泡性水中油型乳化物の調製）
実施例又は比較例の油脂を４０部、レシチン０．２部、ポリグリセリン脂肪酸エステル（ＨＬＢ　８）０．１部を油相とする。これとは別に水５５部に脱脂粉乳５部、ショ糖脂肪酸エステル（ＨＬＢ　５）０．１部、ヘキサメタリン酸塩０．０５部、ミルクフレーバー０．１部を溶解し水相を調製する。
上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、５ＭＰａの均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。 (Preparation of foamable oil-in-water emulsion)
40 parts of the fats and oils of Examples or Comparative Examples, 0.2 part of lecithin, and 0.1 part of polyglycerol fatty acid ester (HLB 8) are used as the oil phase. Separately, 5 parts of skim milk powder, 0.1 part of sucrose fatty acid ester (HLB 5), 0.05 part of hexametaphosphate and 0.1 part of milk flavor are dissolved in 55 parts of water to prepare an aqueous phase.
The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After performing, it was homogenized at a homogenization pressure of 5 MPa and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion.
（起泡性水中油型乳化物の評価）
実施例１３～２４及び比較例７～１２の起泡性水中油型乳化物を下記の方法で評価した。
評価結果を表３及び表４に示す。
なお実施例１３～２４及び比較例７～１２すべてにおいてホイップタイム及びオーバーランはそれぞれ１分～１分４０秒、１００～１１０の範囲に収まり、ホイップ作業性、起泡性共に良好な結果であった。 (Evaluation of foamable oil-in-water emulsion)
The foamable oil-in-water emulsions of Examples 13 to 24 and Comparative Examples 7 to 12 were evaluated by the following methods.
The evaluation results are shown in Tables 3 and 4.
In all of Examples 13 to 24 and Comparative Examples 7 to 12, the whipping time and overrun were within the range of 1 minute to 1 minute 40 seconds and 100 to 110, respectively, and both whipping workability and foaming property were good results. It was.
Ａ　起泡性水中油型乳化物の乳化安定性の評価方法
（１）粘度（ｃＰ）：起泡性水中油型乳化物の粘度の測定は、Ｂ型粘度計（株式会社東京計器製）にて、２号ローター、６０ｒｐｍ、測定温度３～７℃の条件下で行った。
（２）ボテテスト：１００ｍｌ容ビーカーに、起泡性水中油型乳化物５０ｇを入れ、２０℃　で２時間インキュベートし、その後、重さ７ｇ、直径１５ｍｍの球状アルミナセラミックス製ボール４個を入れて、５分間、横型シェーカーを用い、振動させ、起泡性水中油型乳化物のボテの発生の有無を確認した。 A Evaluation method of emulsion stability of foamable oil-in-water emulsion (1) Viscosity (cP): The viscosity of foamable oil-in-water emulsion is measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.). No. 2 rotor, 60 rpm, measurement temperature 3-7 ° C.
(2) Botte test: In a 100 ml beaker, put 50 g of a foamable oil-in-water emulsion and incubate at 20 ° C. for 2 hours, and then put 4 balls of spherical alumina ceramics with a weight of 7 g and a diameter of 15 mm, It was vibrated for 5 minutes using a horizontal shaker, and the presence or absence of the occurrence of foam in the foamable oil-in-water emulsion was confirmed.
Ｂ　起泡性水中油型乳化物をホイップさせた場合の評価方法
（１）ホイップタイム：起泡性水中油型乳化物１ｋｇに８０ｇのグラニュー糖を加え、ホバードミキサー（ＨＯＢＡＲＴ　ＣＯＲＰＯＲＡＴＩＯＮ製　ＭＯＤＥＬ　Ｎ－５）３速（３００ｒｐｍ）にてホイップし、最適ホイップ状態に達するまでの時間。
（２）オーバーラン：［（一定容積の起泡性水中油型乳化物重量）－（一定容積のホイップ後のホイップクリーム重量）］÷（一定容積のホイップ後のホイップクリーム重量）×１０　０
（３）保形性：造花したホイップクリームを１５℃で２４時間保存した場合の美しさを調べる。優れている順に、「Ａ」、「Ｂ」、「Ｃ」の三段階にて評価をつけた。
（４）離水：造花したホイップクリームを１５℃で２４時間保存した場合の美しさを調べる。離水がない場合は「－」、ある場合は「＋」の評価をつけた。
（５）ナッペ及び絞り作業性：ホイップしたクリームのナッペや絞りなどの作業のしやすさについて評価した。
　　　　Ａ　作業性が良い。
　　　　Ｂ　やや作業性悪いが、使用できる。
　　　　Ｃ　作業性が悪い。
（６）風味・口どけ：株式会社明治製の生クリームを上記（１）の方法でホイップし、オーバーランを１０５としたホイップクリームを基準にして、ホイップした水中油型乳化物を食した際に感じる乳味、甘味、後味の嫌味の程度、口溶けを評価した。評価項目の詳細は以下に示す。
乳味、甘味
Ａ　ホイップした生クリームによく似た乳味、甘みを強く感じる
Ｂ　ホイップした生クリームによく似た乳味、甘みをやや感じる
Ｃ　ホイップした生クリームによく似た乳味、甘みを感じにくい
後味の嫌味
Ａ　ホイップした生クリームと同様に、後味の嫌味を感じない
Ｂ　後味の嫌味をやや感じる
Ｃ　後味の嫌味を感じる
口どけ
ホイップした生クリームとの比較にて評価した。
Figure JPOXMLDOC01-appb-I000003
Figure JPOXMLDOC01-appb-I000004
B. Evaluation method when whipping foamable oil-in-water emulsion (1) Whip time: 80 g of granulated sugar was added to 1 kg of foamable oil-in-water emulsion, and Hobbed mixer (model NDEL manufactured by HOBART CORPORATION) 5) Time required for whipping at the third speed (300 rpm) and reaching the optimum whipping state.
(2) Overrun: [(weight of a certain volume of foamable oil-in-water emulsion) − (weight of whipped cream after whipping a certain volume)] ÷ (weight of whipped cream after whipping a certain volume) × 100
(3) Shape retention: The beauty when the artificial whipped cream is stored at 15 ° C. for 24 hours is examined. In order of superiority, the evaluation was given in three stages of “A”, “B”, and “C”.
(4) Water separation: The beauty of the artificial whipped cream stored at 15 ° C. for 24 hours is examined. When there was no water separation, “−” was given, and when there was, “+” was given.
(5) Nappe and squeezing workability: Ease of work such as nappe and squeezing whipped cream was evaluated.
A Workability is good.
B Slightly poor workability, but can be used.
C Workability is poor.
(6) Flavor / Mouth: When whipped fresh cream made by Meiji Co., Ltd. by the method of (1) above and eating whipped oil-in-water emulsion based on whipped cream with overrun as 105 The milky taste, sweetness, degree of disgusting aftertaste, and mouth melting were evaluated. Details of the evaluation items are shown below.
Milky taste, sweetness A Milky taste similar to whipped cream, sweetness feels strongly B Milky taste similar to whipped cream, slightly sweetness C Sweet milky taste, sweetness similar to whipped cream Hard-feeling aftertaste A Like the whipped cream, B was not felt aftertaste B was slightly felt aftertaste C Evaluation was made by comparison with a mouth-whipped fresh cream that felt aftertaste disgust.
Figure JPOXMLDOC01-appb-I000003
Figure JPOXMLDOC01-appb-I000004
本発明の起泡性水中油型乳化物用油脂組成物は、乳化安定性が良く、ホイップする際のホイップ作業性及び起泡性に優れ、得られたホイップクリームが外観、保形性、耐離水性に優れ、植物性油脂由来でありながら食した際に、生クリームに良く似た口どけ感、乳味感を有する起泡性水中油型乳化物用の油脂組成物として使用できる。
また本発明の起泡性水中油型乳化物用油脂を使用すれば、乳化安定性が良く、ホイップする際のホイップ作業性及び起泡性に優れ、得られたホイップクリームが外観、保形性、耐離水性、ナッペ及び絞り作業性に優れ、植物性油脂由来でありながら食した際に、生クリームに良く似た口どけ感、乳味感を有する起泡性水中油型乳化物を製造することができる。 The oil composition for a foamable oil-in-water emulsion of the present invention has good emulsion stability, excellent whipping workability and foaming properties when whipped, and the resulting whipped cream has an appearance, shape retention, It is excellent in water separation and can be used as an oil / fat composition for a foamable oil-in-water emulsion having a mouthfeel and milky taste similar to those of fresh cream when eaten while being derived from vegetable oils and fats.
Also, if the oil for foamable oil-in-water emulsions of the present invention is used, the emulsion stability is good, the whipping workability and foaming properties when whipping are good, and the resulting whipped cream has an appearance and shape retention Produces a foamable oil-in-water emulsion that has excellent water separation resistance, nappe and squeezing workability, and has a mouthfeel and milky taste similar to those of fresh cream when eaten while being derived from vegetable oils and fats. can do.

Claims (5)

  1. パーム系油脂とラウリン系油脂を主成分とする原料を、リパーゼによりエステル交換反応させて得られたエステル交換油脂を含む油脂組成物であって、前記エステル交換油脂の構成脂肪酸中のラウリン酸含量が８～２４重量％、該エステル交換油脂中のＰ２Ｏ含量が５～１８重量％、さらに前記Ｐ２Ｏ中のＰＰＯ含量が３０～６０重量％であることを特徴とする油脂組成物。但しＰ２Ｏ含量はＰＰＯ含量及びＰＯＰ含量の合計量。（ＰＰＯ：１位及び２位、又は２位及び３位の脂肪酸がパルミチン酸であり、３位、又は１位の脂肪酸がオレイン酸であるトリグリセリド、ＰＯＰ：１位及び３位の脂肪酸がパルミチン酸であり、２位の脂肪酸がオレイン酸であるトリグリセリド、Ｐ：パルミチン酸、Ｏ：オレイン酸） A fat composition comprising a transesterified fat obtained by subjecting a raw material mainly composed of palm fat and lauric fat to transesterification with lipase, wherein the content of lauric acid in the constituent fatty acid of the transesterified fat is An oil / fat composition characterized by comprising 8 to 24% by weight, a P2O content in the transesterified oil / fat of 5 to 18% by weight, and a PPO content in the P2O of 30 to 60% by weight. However, P2O content is the total amount of PPO content and POP content. (PPO: triglyceride in which the fatty acids at the 1st and 2nd positions, or the 2nd and 3rd positions are palmitic acid and the fatty acid at the 3rd or 1st position is oleic acid, and the fatty acids at the 1st and 3rd positions are palmitic acid. Triglyceride in which the fatty acid at position 2 is oleic acid, P: palmitic acid, O: oleic acid)
  2. 前記エステル交換油脂を５０重量％以上含む請求項１に記載の油脂組成物。 The oil / fat composition according to claim 1, comprising 50% by weight or more of the transesterified oil / fat.
  3. 前記エステル交換油脂及びラウリン系油脂を含む請求項１又は２に記載の油脂組成物。 The fat composition according to claim 1 or 2, comprising the transesterified fat and oil and a lauric fat.
  4. 請求項１～３の何れかに記載の油脂組成物を使用してなる起泡性水中油型乳化物。 A foamable oil-in-water emulsion comprising the oil or fat composition according to any one of claims 1 to 3.
  5. 油脂分を１０～５０重量％及び水分を４０～８０重量％含む請求項４記載の起泡性水中油型乳化物。 The foamable oil-in-water emulsion according to claim 4, comprising 10 to 50% by weight of fat and oil and 40 to 80% by weight of water.
PCT/JP2013/053198 2012-02-21 2013-02-12 Foamable oil-in-water emulsified oil or fat composition, and foamable oil-in-water type emulsified product WO2013125385A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
SG11201404517QA SG11201404517QA (en) 2012-02-21 2013-02-12 Foamable oil-in-water emulsified oil or fat composition, and foamable oil-in-water type emulsified product
JP2014500656A JP6308939B2 (en) 2012-02-21 2013-02-12 Oil and fat composition for foamable oil-in-water emulsion and foamable oil-in-water emulsion

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2012-034761 2012-02-21
JP2012034761 2012-02-21

Publications (1)

Publication Number Publication Date
WO2013125385A1 true WO2013125385A1 (en) 2013-08-29

Family

ID=49005573

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2013/053198 WO2013125385A1 (en) 2012-02-21 2013-02-12 Foamable oil-in-water emulsified oil or fat composition, and foamable oil-in-water type emulsified product

Country Status (3)

Country Link
JP (1) JP6308939B2 (en)
SG (1) SG11201404517QA (en)
WO (1) WO2013125385A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016067286A (en) * 2014-09-30 2016-05-09 日清オイリオグループ株式会社 Emulsified liquid seasoning
CN107099560A (en) * 2017-04-24 2017-08-29 浙江工商大学 The method and its application of enzyme' s catalysis kojic acid lauric acid monoester in a kind of ionic liquid of microwave radiation technology
WO2022202444A1 (en) * 2021-03-26 2022-09-29 不二製油グループ本社株式会社 Foamable oil-in-water type emulsion containing seed paste

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008086268A (en) * 2006-10-03 2008-04-17 Fuji Oil Co Ltd Cream oil and fat, and cream using the same
WO2010007802A1 (en) * 2008-07-16 2010-01-21 日清オイリオグループ株式会社 Oil-and-fat composition, and oil-in-water emulsion comprising the oil-and-fat composition
WO2010026928A1 (en) * 2008-09-02 2010-03-11 日清オイリオグループ株式会社 Oil-and-fat composition and plastic oil-and-fat composition
WO2011111527A1 (en) * 2010-03-12 2011-09-15 日清オイリオグループ株式会社 Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008086268A (en) * 2006-10-03 2008-04-17 Fuji Oil Co Ltd Cream oil and fat, and cream using the same
WO2010007802A1 (en) * 2008-07-16 2010-01-21 日清オイリオグループ株式会社 Oil-and-fat composition, and oil-in-water emulsion comprising the oil-and-fat composition
WO2010026928A1 (en) * 2008-09-02 2010-03-11 日清オイリオグループ株式会社 Oil-and-fat composition and plastic oil-and-fat composition
WO2011111527A1 (en) * 2010-03-12 2011-09-15 日清オイリオグループ株式会社 Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016067286A (en) * 2014-09-30 2016-05-09 日清オイリオグループ株式会社 Emulsified liquid seasoning
CN107099560A (en) * 2017-04-24 2017-08-29 浙江工商大学 The method and its application of enzyme' s catalysis kojic acid lauric acid monoester in a kind of ionic liquid of microwave radiation technology
WO2022202444A1 (en) * 2021-03-26 2022-09-29 不二製油グループ本社株式会社 Foamable oil-in-water type emulsion containing seed paste
JPWO2022202444A1 (en) * 2021-03-26 2022-09-29
JP7318827B2 (en) 2021-03-26 2023-08-01 不二製油株式会社 Foamable oil-in-water emulsion containing seed paste

Also Published As

Publication number Publication date
JPWO2013125385A1 (en) 2015-07-30
JP6308939B2 (en) 2018-04-11
SG11201404517QA (en) 2014-10-30

Similar Documents

Publication Publication Date Title
JP4445037B2 (en) Oil and fat composition and oil-in-water emulsion containing the oil and fat composition
KR101676518B1 (en) Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition
JP4594345B2 (en) Oil and fat composition and oil-in-water emulsion containing the oil and fat composition
JP5444972B2 (en) Oil composition for whipped cream
WO1995006413A1 (en) Fat for cream and low-fat cream
JP4657239B2 (en) Oil / fat composition for oil-in-water emulsion and oil-in-water emulsion containing oil / fat composition for oil-in-water emulsion
JPWO2009025123A1 (en) Oil and fat composition for foaming cream and foaming cream
JP5306757B2 (en) Foamable oil-in-water emulsified oil composition
JP6959037B2 (en) Oil composition for whipped cream
JP4821550B2 (en) Cream oil and fat and cream using the same
EP3247227B1 (en) Whipping agent for use in the preparation of edible toppings and a method for preparing said agent
JP6622640B2 (en) Foamable oil-in-water emulsified oil composition
US10383352B2 (en) Food composition comprising gas bubbles
JP6308939B2 (en) Oil and fat composition for foamable oil-in-water emulsion and foamable oil-in-water emulsion
JP2010051231A (en) Foaming oil-in-water emulsion having low oil content
JP2010068770A (en) Oil-in-water emulsified composition, and food containing the same
JP6937582B2 (en) Oil composition for whipped cream
JP6588728B2 (en) Foamable oil-in-water emulsion and whipped cream
JP2008035743A (en) Foamable oil-in-water type emulsified oil and fat composition
JP4444804B2 (en) Oil composition for cream and cream containing the oil composition
JP2013255440A (en) Powdered oil and fat, and method for producing the same
JP4831254B2 (en) Low oil content oil-in-water emulsion
JP2019076071A (en) Water-in-oil-type emulsified oil and fat composition for spread
JP5479637B1 (en) Oil and fat composition for foaming cream and foaming cream
JP5146080B2 (en) Foamable oil-in-water emulsion

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 13752298

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2014500656

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 13752298

Country of ref document: EP

Kind code of ref document: A1