WO2015040856A1 - 油脂および油脂含有食品 - Google Patents

油脂および油脂含有食品 Download PDF

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Publication number
WO2015040856A1
WO2015040856A1 PCT/JP2014/004758 JP2014004758W WO2015040856A1 WO 2015040856 A1 WO2015040856 A1 WO 2015040856A1 JP 2014004758 W JP2014004758 W JP 2014004758W WO 2015040856 A1 WO2015040856 A1 WO 2015040856A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
mass
oils
fats
Prior art date
Application number
PCT/JP2014/004758
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English (en)
French (fr)
Japanese (ja)
Inventor
宗央 築山
裕伴 長谷川
知洋 粟飯原
雅崇 安藤
世里子 遠藤
村上　祥子
拓也 小澤
Original Assignee
日清オイリオグループ株式会社
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
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Publication of WO2015040856A1 publication Critical patent/WO2015040856A1/ja

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides

Definitions

  • the present invention relates to fats and oils and foods having a milky flavor containing the fats and oils.
  • Oils and fats are not only the three major nutrients, but also important ingredients that give food a delicious taste. Oils and fats make the food mild and rich. Many foods such as tempura, fried food, ramen, pie, chocolate, cream, and cheese are listed as foods that become delicious due to the presence of oils and fats. Various types of fats and oils are used according to the purpose, from those that are nearly tasteless and odorless, such as salad oil, to those that have a unique flavor, such as roasted sesame oil and butter. Moreover, flavor oils and fats imparted with the flavor of spices such as rar oil and leek oil are also known.
  • the milky flavor of milk fat is an important factor that determines the taste of foods such as beverages, creams, cheeses, confectionery, and bread.
  • butter limited to the production area, fermented butter, or the separation of milk fat, the milky flavored olein part (liquid part) and pale stearin
  • Various milk fats are used, such as being divided into parts (solid parts).
  • a mixture containing fats and oils, a complex of lipid and protein, milk solids, and water is heated at 80 to 180 ° C. and then cooled within a range not to solidify and then separated.
  • Development of flavored oils and fats obtained by removing insolubles from processing solutions using means, and imparting a milky flavor with flavor are also widely performed.
  • An object of the present invention is to provide fats and oils for imparting a milky flavor to foods at low cost without labor.
  • An object of the present invention is also to provide a food containing the fat and oil and having a milky flavor.
  • the present inventors are able to impart a milky flavor to foods containing fats and oils by containing specific amounts of specific triacylglycerols in the fats and oils. As a result, the present invention has been completed.
  • an oil or fat containing 0.005 to 3% by mass of triacylglycerol to which only a fatty acid having 6 to 10 carbon atoms is bound as a constituent fatty acid.
  • the content of fatty acid having 8 carbon atoms in the constituent fatty acid is 20% by mass or more. Oils and fats are provided.
  • the content of fatty acid having 6 carbon atoms in the constituent fatty acid is 20% by mass or less.
  • Oils and fats are provided.
  • the said fats and oils are fats and oils which are 3 fat% or more of lauric acid among the fatty-acid total amount which fats and oils have.
  • the foodstuff containing the said fats and oils is provided.
  • the said foodstuff provides the foodstuff further containing non-fat milk solid content.
  • the mass ratio of the total fat content and the non-fat milk solid content contained in the food is 10:90 to 99.5: 0.5.
  • a food product wherein the food product is an emulsion.
  • triacylglycerol in which only a fatty acid having 6 to 10 carbon atoms is bound to food is contained in 0.005 to 3% by mass in the total fat and oil contained in the food.
  • a method for imparting a milky flavor to food is provided.
  • fats and oils for imparting a milky flavor to food can be provided. According to the present invention, it is also possible to provide a food containing the fat and oil and having a milky flavor.
  • the fats and oils of the present invention contain 0.005 to 3% by mass of triacylglycerol (hereinafter also referred to as MCT) to which only fatty acids having 6 to 10 carbon atoms are bound as constituent fatty acids.
  • MCT triacylglycerol
  • the MCT content is less than 0.005% by mass, the effects of the present invention may not be easily achieved.
  • the MCT content exceeds 3% by mass, the obtained effect is hardly changed, and MCT is expensive.
  • the oil and fat increases costs.
  • MCT has three ester bonds of 6 to 10 carbon atoms with glycerol, the same fatty acid may be bound, or different fatty acids may be bound.
  • the fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid.
  • the MCT content in the oil and fat of the present invention is preferably 0.01 to 2% by mass, more preferably 0.01 to 1% by mass, and 0.01 to 0.6% by mass. Is more preferably 0.05 to 0.4% by mass. It is preferable that the MCT content in the oil and fat is in the above range because a milky flavor is easily imparted to the food containing the oil and fat.
  • the MCT contained in the oil and fat of the present invention is preferably 20% by mass or more, more preferably 50% by mass or more of the content of fatty acids having 8 carbon atoms in the total amount of fatty acids constituting the MCT. More preferably, it is 70 mass% or more.
  • the content of fatty acids having 6 carbon atoms is preferably 20% by mass or less, more preferably 10% by mass or less, and further preferably 5% by mass or less. It is preferable that the fatty acid constituting the total amount of MCT contained in the oil and fat of the present invention is in the above-described range because a milky flavor is easily imparted to the food containing the oil and fat.
  • the milk-like flavor means a flavor derived from milk or similar to that of milk fat.
  • MCT contained in the oil and fat of the present invention can be produced by a conventionally known method. That is, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol under a catalyst, preferably without a catalyst, and preferably under reduced pressure, to 120 to 180 ° C. to cause dehydration condensation.
  • the fats and oils of the present invention generally use edible fats and oils as long as the condition that 0.005 to 3% by mass of triacylglycerol bound only with fatty acids having 6 to 10 carbon atoms is contained as a constituent fatty acid is satisfied. be able to.
  • Examples include various vegetable oils and animal fats and oils such as fish oil and whale oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from these fats and oils can be used.
  • the fats and oils of this invention contain milk fat, the milky flavor of milk fat can be made stronger.
  • the oil / fat of the present invention is preferably an oil / fat containing 3% by mass or more of lauric acid in all fatty acids constituting the oil / fat.
  • the content of lauric acid contained in the oil or fat of the present invention is more preferably 5% by mass or more, further preferably 10% by mass or more, and most preferably 15 to 60% by mass.
  • an oil containing lauric acid in all the constituent fatty acids.
  • fats and oils containing lauric acid such as coconut oil, palm kernel oil, Babas oil and the like of 30% by mass or more, and these alone or mixed with other fats and oils were selected from hydrogenation, fractionation and transesterification Examples thereof include processed fats and oils subjected to one or more treatments.
  • 1 type, or 2 or more types chosen from the fats and oils containing these lauric acids and other fats and oils can also be used.
  • the fats and oils of the present invention comprise 30 lauric acids in the total fatty acids constituting the fats and oils such as coconut oil, palm kernel oil, Babas oil and the like, and fractionated oil and fractionated hardened oil.
  • Palm-based fats and oils are processed fats and oils made from palm oil, and examples include palm olein, palm stearin, palm mid-melting point, palm super olein, and palm hard stearin.
  • the fats and oils of this invention 30 mass% or more of lauric acids is contained in all the constituent fatty acids, such as palm oil, palm kernel oil, palm kernel olein, palm kernel stearin, and those hardened oils. Fats and oils or other fats and oils mixed as required to have a lauric acid content of 10% by mass or more, and the content of C8 fatty acids in all fatty acids constituting MCT is 50% by mass or more.
  • the oil and fat prepared by adding the MCT to the MCT content in the oil and fat to 0.005 to 3% by mass.
  • oil and fat containing 30% by mass or more of lauric acid such as coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, and hardened oil thereof.
  • One or more oils and fats selected from the group consisting of palm oils such as palm oil, palm olein, palm super olein, palm middle melting point, palm stearin, palm hard stearin, and hardened oils thereof.
  • MCT in which the content of C8 fatty acids in all fatty acids constituting MCT is 50% by mass or more is added to the transesterified oil with fats and oils, and the MCT content in the fats and oils is 0.005 to 3% by mass. And the prepared fats and oils.
  • the mixing ratio (mass ratio) of the mixed oil of fat and oil containing 30% by mass or more of lauric acid, which is a raw material oil for the transesterified oil, and palm oil is preferably 20:80 to 80:20, 30 : 70 to 70:30 is more preferable.
  • the method of transesterification treatment is not particularly limited, but can be performed by a known method.
  • a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst
  • the chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour.
  • the reaction can be carried out with stirring.
  • lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, with respect to the raw material oil and fat, and then 40 to 80 ° C., preferably 40 to The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
  • the food of the present invention is a food containing the fats and oils of the present invention.
  • the food of the present invention preferably contains 2% by mass or more of the oil or fat of the present invention, more preferably 5% by mass or more, and more preferably 10% by mass or more. Is more preferable.
  • the food of the present invention preferably contains 50% by mass or more, more preferably 70% by mass or more, and still more preferably 80 to 100% by mass of the oil / fat of the present invention as a fat in the food.
  • the food containing the fats and oils of the present invention refers to a fatty acid having 6 to 6 carbon atoms as a constituent fatty acid on the basis of the total fats and oils contained in the foods, without going through the process of using the fats and oils of the present invention.
  • This embodiment includes an embodiment containing 0.005 to 3% by mass of triacylglycerol to which only 10 fatty acids are bound.
  • the food of the present invention preferably contains non-fat milk solids in addition to the fat of the present invention. Containing non-fat milk solids is preferable because a milky flavor is easily imparted to the food of the present invention.
  • the non-fat milk solid content is a solid content excluding moisture and fat contained in the dairy product. Examples of the dairy product containing the non-fat milk fat solid content include raw milk, cow milk, skim milk, processed milk, and cream cheese.
  • the food of the present invention contains the total fat and non-fat milk solids contained in the food in a mass ratio of 10:90 to 99.5: 0.5 in order to further improve the milky flavor of the food. Is preferable.
  • the mass ratio of the total fat content and the non-fat milk solid content contained in the food is more preferably 20:80 to 98: 2, and 30:70 to 95: 5. More preferably, it is most preferably 40:60 to 90:10.
  • the food of the present invention is also preferably an emulsion. It is preferable to use an emulsion because the milky flavor can be more easily felt and the effects of the present invention can be obtained efficiently.
  • the emulsion may be any emulsion type such as a water-in-oil type, an oil-in-water type, or a composite emulsion type.
  • the fat content of the present invention in the food of the present invention in the form of an emulsion is preferably 2 to 96% by mass, more preferably 4 to 90% by mass.
  • Preferred embodiments of the food of the present invention include shortening, sugar cream, milk chocolate and other anhydrous food containing the fat and oil of the present invention, whipped cream, ice cream, beverage cream, cooking cream, cream such as flower paste, and the like. Beverages, sauces, stew, gratin, cheese-like foods, etc. using them, water-in-oil foods such as margarine, fat spread, butter cream, and confectionery, breads, etc. using them Examples include ganaches.
  • the said foodstuff can be manufactured by the method normally performed about each foodstuff except using the fats and oils of this invention, respectively.
  • ⁇ Analysis method> The triacylglycerol content was measured according to AOCS Ce5-86. Each fatty acid content was measured according to AOCS Ce1f-96.
  • MCT1 MCT (Nisshin Oillio Group shares) in which the fatty acids constituting triacylglycerol are n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) and the mass ratio is 75:25 MCT1).
  • MCT2 MCT (manufactured by Nisshin Oillio Group, Inc.) in which the fatty acid constituting triacylglycerol is n-octanoic acid was designated as MCT2.
  • MCT3 MCT (Nisshin Oillio Group shares) in which the fatty acids constituting triacylglycerol are n-octanoic acid (carbon number 8) and n-decanoic acid (carbon number 10), and the mass ratio is 30:70 MCT3 was made in-house.
  • [Vegetable fats and oils 1] The palm middle melting point fraction (manufactured by Nissin Oilio Group Co., Ltd., lauric acid content 0 mass%, MCT content 0 mass%) was used as vegetable oil 1.
  • Palm oil manufactured by Nisshin Oillio Group, Inc., lauric acid content 46.1% by mass, MCT content 0% by mass
  • MCT content 0% by mass was used as vegetable oil / fat 2.
  • Hardened coconut oil manufactured by Nissin Oilio Group, lauric acid content 47.2% by mass, MCT content 0% by mass
  • [Vegetable fats and oils 4] fats and oils (manufactured by Nisshin Oilio Group, in-house, lauric acid content 7.1 mass%, MCT content 0 mass%) mixed with palm oil and palm oil at a mass ratio of 15:85 Vegetable oil 4 was obtained.
  • transesterified oil 1 (IE1, Nisshin Oillio Group, in-house, lauric acid content 0% by mass, MCT A content of 0% by mass) was obtained.
  • Transesterified oil 2 (IE2)]: A mixed oil obtained by mixing 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil was sufficiently dried by heating to 120 ° C. under reduced pressure, and then 0. 1% by mass of sodium methylate was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure.
  • the fats and oils of Examples 1 to 12 were prepared according to the formulations shown in Tables 1 and 2.
  • Whipping creams using the oils and fats of Examples 13 to 16 were produced by the following production procedures 1 to 6 according to the formulations shown in Table 5. After aging at 5 ° C. for 1 day, 7% by mass of sugar was added to the whipped cream, and the flavor was evaluated. Manufacturing procedure The aqueous phase raw material and the oil phase raw material were heated and mixed and dissolved at 70 ° C. using separate containers. While stirring the aqueous phase raw material prepared in 2.1, the oil phase raw material prepared in 1 was gradually added thereto and mixed. 3. Sterilized by heating to 80 degrees. 4). Pre-emulsification was performed with a homomixer (4000 rpm, 10 minutes) 5. Homogenization was performed using a homogenizer (first stage 50 kg / cm 2 , second stage 10 kg / cm 2 ). 6). The mixture was cooled to 5 ° C. using an ice water bath to obtain whipped cream.
  • the fats and oils of Examples 17 to 18 were prepared. In addition, the following were further used as raw material fats and oils.
  • Coffee whiteners using the oils and fats of Examples 17 and 18 were produced according to the formulation shown in Table 7 by the following production procedures 1 to 6. After aging at 5 ° C. for 1 day, the flavor of the coffee whitener was evaluated. Manufacturing procedure The aqueous phase raw material and the oil phase raw material were heated and mixed and dissolved at 70 ° C. using separate containers. While stirring the aqueous phase raw material prepared in 2.1, the oil phase raw material prepared in 1 was gradually added thereto and mixed. 3. Homogenization was performed using a homogenizer (first stage 200 kg / cm 2 , second stage 50 kg / cm 2 ). 4.85 degreeC heat sterilization for 10 minutes was performed. 5. Homogenization was performed using a homogenizer (first stage 150 kg / cm 2 , second stage 50 kg / cm 2 ). 6). The mixture was cooled to 30 ° C. using an ice water bath to obtain a coffee whitener.
  • the fats and oils of Examples 19 to 20 were prepared. In addition, the following were further used as raw material fats and oils.

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  • 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)
  • Inorganic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
PCT/JP2014/004758 2013-09-18 2014-09-16 油脂および油脂含有食品 WO2015040856A1 (ja)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016208969A (ja) * 2015-05-01 2016-12-15 太陽油脂株式会社 チーズ様食品用油脂組成物
EP3311676A4 (en) * 2015-06-17 2019-02-27 The Nisshin OilliO Group, Ltd. UNDATURATED TYPE CHOCOLATE

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Publication number Priority date Publication date Assignee Title
CN107708427A (zh) * 2015-06-15 2018-02-16 日清奥利友集团株式会社 可塑性油脂组合物
WO2016208638A1 (ja) * 2015-06-26 2016-12-29 日清オイリオグループ株式会社 油性食品
JP6736428B2 (ja) * 2016-09-02 2020-08-05 日清オイリオグループ株式会社 油脂組成物
JP6786160B2 (ja) * 2016-10-18 2020-11-18 日清オイリオグループ株式会社 液状ホワイトナー
JP6821249B2 (ja) * 2016-12-15 2021-01-27 日清オイリオグループ株式会社 食用油
CN111587928B (zh) * 2020-05-27 2021-09-17 华南理工大学 一种油脂及其在制备沙拉酱中的应用
JPWO2023112924A1 (enrdf_load_stackoverflow) * 2021-12-13 2023-06-22

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Publication number Priority date Publication date Assignee Title
JP2016208969A (ja) * 2015-05-01 2016-12-15 太陽油脂株式会社 チーズ様食品用油脂組成物
EP3311676A4 (en) * 2015-06-17 2019-02-27 The Nisshin OilliO Group, Ltd. UNDATURATED TYPE CHOCOLATE

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JP2018126155A (ja) 2018-08-16
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JP2016093188A (ja) 2016-05-26
JP6325515B2 (ja) 2018-05-16
JP5905944B2 (ja) 2016-04-20
JP2019004913A (ja) 2019-01-17
JP2015083000A (ja) 2015-04-30

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