WO2016114404A1 - Method for producing pulverulent fat and oil containing highly unsaturated fatty acid and method for producing baked product - Google Patents
Method for producing pulverulent fat and oil containing highly unsaturated fatty acid and method for producing baked product Download PDFInfo
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- WO2016114404A1 WO2016114404A1 PCT/JP2016/051295 JP2016051295W WO2016114404A1 WO 2016114404 A1 WO2016114404 A1 WO 2016114404A1 JP 2016051295 W JP2016051295 W JP 2016051295W WO 2016114404 A1 WO2016114404 A1 WO 2016114404A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Definitions
- the present invention relates to a method for producing powdered fats and oils containing highly unsaturated fatty acids and a method for producing a baked product.
- the fatty acid having the third double bond from the terminal carbon is called “ ⁇ 3 fatty acid”, and the sixth fatty acid is called “ ⁇ 6 fatty acid”.
- These fatty acids are essential fatty acids that are not synthesized in the body, and ⁇ 3-fatty acids are ⁇ 6-fatty acids such as cardiovascular disease prevention, memory learning maintenance, dementia, antitumor, anti-inflammatory, etc. Has various physiological activities such as dysmenorrhea improving effect, hepatocyte protecting effect, blood cholesterol level reducing effect, etc., and is recommended to be taken.
- Such fats and oils containing polyunsaturated fatty acids have their own unique flavor (disgusting taste) even if they are refined. Therefore, when ingested for health maintenance, promotion, disease prevention, improvement, etc., the fats and oils themselves are tasteless, and the flavor of other ingredients is used when eating as it is or when mixed with other ingredients. It is desired that it can be used without impairing the performance.
- fats and oils containing highly unsaturated fatty acids contain many double bonds, they easily oxidize during storage and generate a deteriorating odor. Therefore, it is also desired to suppress the deterioration odor.
- Polyunsaturated fatty acids are liquid at normal temperature, and fats and oils containing a large amount of these are also liquid at normal temperature. For this reason, powdery fats and oils are pulverized with an excipient or the like to improve the action of suppressing the deterioration odor and the mixing with other materials.
- the heat drying method is used as a method suitable for satisfying the properties generally required for powdered fats and oils.
- this heat-drying method for example, an oil phase containing an excipient and an oil phase containing an oil and fat are stirred and homogenized to obtain an oil-in-water emulsion, and this is heated and dried to produce powdered oil and fat.
- Heat drying is performed by, for example, supplying an oil-in-water emulsion to the inlet of a spray dryer, blowing high-temperature hot air, and spraying it into a tank of the spray dryer.
- Patent Document 4 As an approach by fats and oils to the above problems, a technique for performing a transesterification reaction has been proposed (Patent Document 4).
- the transesterification reaction is a reaction at a high temperature, highly unsaturated fatty acids are easily oxidized. In addition, it is a reaction under high temperature, and it is difficult to satisfy productivity because it requires washing to produce other oils and fats in the production machine.
- Patent Document 5 proposes a technique for stabilizing powdered fats and oils by using DHA and EPA as fat components of powdered fats and oils such as medium chain fatty acid triglycerides (MCT). .
- DHA and EPA as fat components of powdered fats and oils such as medium chain fatty acid triglycerides (MCT).
- Patent Document 5 is compatible with highly unsaturated fatty acid-containing oils and fats and oils used in combination therewith, as it is described that an oil film is formed on the outside of a fat-soluble material such as DHA.
- a fat-soluble material such as DHA.
- the present invention has been made in view of the circumstances as described above, and in the method for producing powdered fats and oils by heating and drying an oil-in-water emulsion containing fats and excipients, an unpleasant odor caused by highly unsaturated fatty acids. And production method and calcined product of powdered fats and oils which can suppress deterioration odor caused by highly unsaturated fatty acids due to long-term storage, and expression of flavor (disgusting taste) and good powder fluidity and water solubility It is an object to provide a manufacturing method.
- the powdered fat of the present invention contains a highly unsaturated fatty acid-containing fat and oil and an oil having an iodine value of less than 50, and the solid fat content at 30 ° C. is 8% or more.
- the oil-in-water emulsion containing the fat (A) and the excipient (B) is heat-dried.
- the method for producing a baked product according to the present invention is characterized in that after the powdered fats and oils are produced by the above-described method, the confectionery bread dough blended with the powdered fats and oils is baked.
- Oil (A) The fats and oils (A) used in the production of powdered fats and oils in the present invention contain highly unsaturated fatty acid-containing fats and oils and oils having an iodine value of less than 50, and the solid fat content at 30 ° C is 8% or more. is there.
- Polyunsaturated fatty acids contained in highly unsaturated fatty acid-containing fats and oils are unsaturated fatty acids having two or more unsaturated bonds.
- unsaturated fatty acids having two or more unsaturated bonds.
- ⁇ -linolenic acid eicosapentaenoic acid (EPA), docosahexaenoic acid ( ⁇ 3 fatty acids) DHA), ⁇ 6-fatty acid linoleic acid, ⁇ -linolenic acid, arachidonic acid and the like.
- Oils containing highly unsaturated fatty acids containing ⁇ -linolenic acid as highly unsaturated fatty acids include perilla oil, sesame oil, linseed oil and the like.
- Examples of highly unsaturated fatty acid-containing fats and oils containing EPA and DHA as highly unsaturated fatty acids include fish oil and seaweed oil.
- Examples of highly unsaturated fatty acid-containing fats and oils containing ⁇ -linolenic acid as highly unsaturated fatty acids include evening primrose oil and borage oil.
- the above-mentioned highly unsaturated fatty acid-containing fats and oils precipitate the oil by cooling and remove and separate the solid part, or selectively hydrolyze the ester bonds of the constituent fatty acids other than the highly unsaturated fatty acids in the triglyceride with lipase or the like, By removing the polyunsaturated fatty acid, the content of the highly unsaturated fatty acid can be increased.
- Highly unsaturated fatty acid-containing fats and oils may be used singly or in combination of two or more.
- the content of highly unsaturated fatty acid-containing fats and oils can be increased by increasing the amount of highly unsaturated fatty acids in powdered fats and oils, so that a higher amount of highly unsaturated fatty acids can be ingested per unit amount of powdered fats and oils. More than 50 mass% and less than 92 mass% are preferable.
- the content of the fat (A) used for the production of powdered fats and oils is preferably 30 to 80% by weight, more preferably 40 to 70% by weight, more preferably 40 to 70% by weight with respect to the powdered fats and oils (excluding moisture). 60% by mass is more preferable, and 40 to 55% by mass is particularly preferable.
- the content is 80% by mass or less, the film is reinforced by the excipient (B) described later, and the fluidity of the powder is improved.
- the median diameter of oil droplets when powdered fats and oils are redissolved in water becomes less than 1 ⁇ m, and the effect of suppressing deterioration odor caused by highly unsaturated fatty acids due to long-term storage can be further enhanced.
- the content of highly unsaturated fatty acid is preferably 8 to 40% by mass with respect to powdered fats and oils (excluding moisture). Within this range, a large amount of highly unsaturated fatty acid can be ingested per unit amount of the powdered oil and fat, and the fluidity of the powdered oil and fat can be improved.
- the content of polyunsaturated fatty acids is determined by extracting the fats and oils from the powdered fats and oils by the Rose Godolib method and then using the standard fats and oils analysis test method (Japan Oil Chemistry Society) “2.4.2.2-2013 fatty acids. Composition (FID temperature rising gas chromatograph method))).
- the fat and oil having an iodine value of less than 50 is not particularly limited as long as it is edible.
- animal fats such as lard, beef tallow and milk fat, palm oil, coconut oil, palm kernel oil, Rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, and other vegetable oils and their fractionated oils, hardened oils, etc.
- a combination of more than one species can be used. Of these, at least one selected from hardened oils of animal and vegetable oils and palm fractionated hard oils is preferable.
- Palm fractionated hard oil is a crystal part obtained by fractionating palm oil, and examples thereof include palm mid fraction and palm stearin, and these can be used alone or in combination of two or more.
- the iodine value of the palm fractionated hard oil is 10 to less than 50, preferably 20 to 40.
- Oils with an iodine value of less than 50 have a lower iodine value and can suppress strong off-flavors, flavors, and deteriorated odors caused by highly unsaturated fatty acids with a small addition amount, and increase the amount of highly unsaturated fatty acids in fats and oils. Therefore, it is preferable because a large amount of highly unsaturated fatty acid can be ingested per unit amount of powdered oil.
- the iodine value is preferably 40 or less, more preferably 35 or less, still more preferably 10 or less, and particularly preferably 2 or less.
- the hardened oil of animal and vegetable oils and fats is preferably an extremely hardened oil having an iodine value of 2 or less, and among them, a palm hardened oil is preferable.
- the use of extremely hardened oil increases the risk of arteriosclerosis, and the content of trans acid, which has a concern for health effects, can be reduced.
- Fats and oils having an iodine value of less than 50 can be blended so that the solid fat content at 30 ° C. of the whole of the fats and oils (A) containing them is 8% or more.
- the content of fats and oils having an iodine value of less than 50 is preferably 8 to 50% by mass with respect to the total amount of fats and oils (A).
- the content when extremely hardened oil is used, its content is preferably 8 to 19% by mass relative to the total amount of oil (A), and when palm fractionated hard oil is used, its content is equal to the total amount of oil (A).
- the content is preferably 20 to 40% by mass.
- the fat (A) used for the production of powdered fats and oils has a solid fat content at 30 ° C. of 8% or more, and has a solid fat content at 30 ° C. from the viewpoint of improving melting and solubility in the mouth. It is preferably 50% or less, and more preferably 20% or less.
- the fat / oil (A) preferably has a solid fat content at 10 ° C. of 30% or less, and more preferably 20% or less.
- Excipient (B) In the present invention, the excipient (B) used for the production of the powdered oil / fat functions as a coating material, and the powdered oil / fat after heating and drying is covered with the excipient (B) (capsule) It has become a shape.
- excipient (B) examples include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and other proteins, degradation products of these proteins, glucose, fructose Monosaccharides such as galactose and mannose, disaccharides such as lactose, sucrose, maltose and trehalose, polysaccharides such as starch, dextrin and oligosaccharide, thickening polysaccharides and sugar alcohols. These may be used alone or in combination of two or more.
- milk protein examples include acid casein, rennet casein, sodium caseinate, potassium casein, whey protein, milk peptides that are enzyme degradation products thereof, milk protein concentrate, total milk protein, and the like.
- those in a non-micellar state such as sodium caseinate, potassium caseinate, whey protein, milk peptide, and acid casein are preferable in terms of improving the emulsion stability.
- starch for example, carboxymethyl starch obtained by using potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca, etc. as a raw material.
- Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and a commercially available product can be used.
- starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat.
- the dextrin preferably has a DE of 30 or less.
- a dextrin having a DE of 30 or less when it is pulverized by heat drying, the film ability to the fat (A) is further enhanced, and further deteriorated odor and flavor deterioration due to highly unsaturated fatty acids due to long-term storage Can be suppressed.
- the DE of dextrin is more preferably 20 or less, and further preferably 10-20. If it is within this range, the film ability is high and the sweetness is low, so the powdered oil itself is tasteless, and it is used without losing the flavor of other ingredients when eating as it is or when mixed with other ingredients. be able to.
- the DE (DextroseextEquivalent) of dextrin is an index of the chain length of glucose residue, which is a structural unit of dextrin, and is a value indicating the content (%) of reducing sugar in dextrin.
- the DE value can be measured by the Wilstaetter Suder method.
- dextrin can be used, for example, Paindex # 100, Paindex # 1, Max 1000, Paindex # 2, Paindex # 3, Max 2000N, TK-16 (above Matsutani Chemical Industry Co., Ltd.) SANDEK # 30, SANDEK # 70, SANDEK # 70FN, SANDEK # 100 (the above is manufactured by Sanwa Starch Co., Ltd.), N.C. S. D100, N.I. S. D300, N.I. S. D500, N.I. S. D700, N.I. S. DL-P (the above is manufactured by Sanei Saccharification Co., Ltd.).
- the content of dextrin is preferably 20 to 70% by mass, more preferably 25 to 50% by mass, based on the total amount of powdered fats and oils (excluding moisture).
- the excipient (B) preferably contains a dextrin having a DE of 30 or less.
- a dextrin of DE30 or less and a thickening polysaccharide in combination as an excipient (B), the filming ability to fats and oils (A) is further enhanced, a strong off-flavor due to highly unsaturated fatty acids, and a high degree of unsatisfactory by long-term storage Deteriorated odor caused by saturated fatty acids can be further suppressed.
- thickening polysaccharide examples include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin.
- the mass ratio of dextrin having DE30 or less to the thickening polysaccharide is preferably 5 to 100, more preferably 7 to 50, and further preferably 15 to 50. Within this range, the film ability to the fat (A) is further strengthened, the above effect is further improved, and the thickening of the oil-in-water emulsion before pulverization can be suppressed, so the production efficiency is improved. .
- the content of the thickening polysaccharide is preferably 0.1 to 10% by mass, more preferably 0.5 to 6% by mass, based on the total amount of powdered fats and oils (excluding moisture). Within this range, the effect of suppressing the flavor and odor and the fluidity of the powder are improved.
- the thickening polysaccharide is preferably at least one selected from pullulan and gum arabic.
- pullulan When these are used, the film-forming ability to fats and oils (A) is further strengthened, and it is possible to further suppress a strong off-flavor attributed to highly unsaturated fatty acids and a deteriorated odor attributed to highly unsaturated fatty acids due to long-term storage.
- Pullulan is used because of its low viscosity when preparing an oil-in-water emulsion at the time of manufacture, improving productivity, and lowering the oxygen permeability of the film when pulverized, and further suppressing deterioration odor It is more preferable.
- Pullulan is a polysaccharide in which maltotriose obtained by culturing filamentous fungi (Aureobasidium pullulans) is regularly ⁇ -1,6-linked, and commercially available product is “Pullan” (manufactured by Hayashibara Co., Ltd.). ) Etc. can be used.
- the gum arabic is not particularly limited as long as it is mainly composed of polysaccharides obtained from the secretions of leguminous gum arabes or other related plants, for example, dried secretions or dried secretions. , Pulverized secretory fluid in water and spray dried, secreted fluid dissolved in water, desalted and spray dried. Examples of commercially available products include “Gum Arabic SD” (manufactured by Saneigen FFI Co., Ltd.), “Arabic Cole SS” (Sanei Pharmaceutical Trading Co., Ltd.), and the like.
- trehalose as the excipient (B).
- an emulsifier can also be mix
- the emulsifier is not particularly limited as long as it is for food.
- lecithin glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene Glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like can be used.
- a lipophilic glycerin fatty acid ester By containing the lipophilic glycerin fatty acid ester, the compatibility of the fat (A) can be improved, the crystallization of the whole fat (A) can be promoted, and deterioration due to highly unsaturated fatty acids due to long-term storage Odor can be further suppressed. In addition, the solubility of powdered fats and oils in water is further improved.
- the lipophilic glycerin fatty acid ester those having an HLB of 1 to 10, such as monoglycerin fatty acid ester, diglycerin fatty acid ester, and organic acid glycerin fatty acid ester can be used. These may be used alone or in combination of two or more. In particular, those mainly composed of saturated fatty acids are preferred, and the melting point is preferably 55 ° C. or higher.
- the HLB value can be obtained by the Griffin equation (Atlas method).
- the melting point can be measured by the melting point measurement (B-233) method described in the “Food Additives Official Document Manual”.
- the content of the lipophilic glycerin fatty acid ester is preferably 0.1 to 5.0% by mass with respect to the total amount of the fat (A). If it is this range, the said effect will express and it can also suppress that the taste of an emulsifier and the solubility to water of powdered fats and oils fall.
- powdered fats and oils may be blended with other components (C) such as antioxidants and flavors as long as the effects of the present invention are not impaired.
- antioxidant By containing this antioxidant, it is possible to further suppress the deterioration odor caused by highly unsaturated fatty acids due to long-term storage.
- oil-soluble and water-soluble can be used. Specifically, ascorbic acid or a derivative thereof, erythorbic acid or a derivative thereof, tocopherol, flavonoids, phenolic acids, lignans, curcumins And coumarins.
- Ascorbic acid or derivatives thereof include L-ascorbic acid, sodium L-ascorbate, potassium L-ascorbate, calcium L-ascorbate, L-ascorbic acid phosphate, magnesium salt of L-ascorbic acid phosphate, L-ascorbic acid sulfate, disodium salt of L-ascorbic acid sulfate, L-ascorbic acid fatty acid ester (fatty acids include myristic acid, palmitic acid, stearic acid), L-ascorbic acid 2-glucoside, etc. Can be mentioned.
- erythorbic acid or derivatives thereof include erythorbic acid, sodium erythorbate, potassium erythorbate, calcium erythorbate, erythorbic acid phosphate, and erythorbic acid sulfate.
- tocopherol those having various chemical structures such as ⁇ -type, ⁇ -type, ⁇ -type and ⁇ -type are known, and any of them can be used in the present invention.
- Flavonoids include catechin, anthocyanin, flavone, isoflavone, flavan, flavanone, rutin and the like.
- phenolic acids examples include chlorogenic acid, ellagic acid, gallic acid, propyl gallate, and the like.
- ascorbic acid, ascorbic acid derivatives, and catechin when used, the effect of suppressing deterioration odor due to long-term storage is strong, and ascorbic acid and ascorbic acid derivatives are preferred in terms of flavor.
- filler (B) protein aggregation can be suppressed by using ascorbic acid fatty acid ester which is an oil-soluble ascorbic acid derivative, and emulsification becomes stable.
- L-ascorbyl palmitate vitamin C palmitate
- lecithin is preferably used in combination in order to improve the solubility of L-ascorbyl palmitate in the oil (A).
- Flavor can further suppress flavor deterioration due to highly unsaturated fatty acids due to long-term storage by containing this.
- Flavors can be either oil-soluble or water-soluble, specifically citrus-derived (lemon, orange, kabosu, yuzu, lime, grapefruit), milk-derived (butter, milk, cheese), ginger, garlic, Examples include those derived from leek, yam, wasabi and herbs (rosemary, mint, lemon balm, lemongrass, oregano, basil, lavender).
- flavors derived from citrus are preferable, and when added to the aqueous phase, flavor expression due to the flavor can also be suppressed. That is, powdered fats and oils themselves are tasteless, and can be used without sacrificing the flavor of other materials when eating as it is or when mixed with other materials.
- the flavor content is preferably 0.01 to 0.5% by mass relative to the total amount of the fat (A). 4).
- the powdered oil and fat is, for example, an oil-in-water type blended with other raw materials such as oil and fat (A), excipient (B), water, and other components (C) as necessary. After emulsification, the oil-in-water emulsion can be heated and dried to be powdered. Below, an example of the manufacturing method of the powdered fats and oils of this invention is demonstrated.
- An oil-in-water emulsion is prepared by preparing an aqueous phase containing an excipient (B) and an oily phase containing an oil (A), stirring them with a homomixer and the like, and then homogenizing them with a homogenizer and the like. And then dried by heating to obtain a powdered fat.
- the aqueous phase and the oil phase are preferably heated to 50 to 90 ° C., more preferably 65 to 85 ° C., so that the added components are completely dissolved.
- the emulsification step is preferably performed by adjusting the temperature to 50 to 90 ° C, more preferably 65 to 85 ° C.
- the above raw materials are put into an agitation tank of an emulsifier and agitated and mixed, and then the oil droplet size is refined by a pressure type homogenizer.
- the amount of water blended is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass with respect to 100 parts by mass of the total amount of raw materials other than water.
- the blending procedure is not particularly limited.
- a water-soluble raw material such as excipient (B) is added to water, stirred under heating to completely dissolve, and then stirred with a homomixer.
- the oil phase containing the oil (A) can be emulsified by dropwise addition.
- the obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer.
- a pressure homogenizer can be used to homogenize by applying a pressure of about 10 to 250 kgf / cm 2 to reduce the oil droplet size.
- the emulsified liquid whose oil droplet size is refined is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above.
- the spray-dried powdered fat is deposited on the bottom of the tank.
- a spray dryer that sprays by an atomizer system or a nozzle system can be used.
- the powdered oil / fat can be produced by cooling with cold air while being conveyed by a vibrating fluidized tank or the like.
- a heat sterilization process etc. can also be provided at an appropriate time.
- powder oil is preferably filled with nitrogen.
- the powdered fats and oils obtained by the present invention are obtained by drying an oil-in-water emulsion, and when added to water, the original oil-in-water emulsion is obtained and fine oil droplets are redispersed.
- the median diameter of the oil droplet after re-dissolution is, for example, 0.3 to 2 ⁇ m, preferably 0.5 to 1.2 ⁇ m, and more preferably 0.5 to less than 1 ⁇ m.
- the finally obtained powdered oil contains about 0.5 to 4.0% by mass of water.
- an oil is contained in the oil phase and the oil-in-water emulsion containing the fat (A) in the water phase and the excipient (B) in the water phase.
- the oil-in-water emulsion containing alcohol is dried under heating.
- an alcohol is added to the aqueous phase, and the aqueous phase and the oil phase containing the alcohol are emulsified into an oil-in-water type in the above-described step, and then the oil-in-water emulsion is heated and dried to be powdered. .
- alcohol By adding alcohol to the aqueous phase, it is possible to volatilize the off-flavor component resulting from the highly unsaturated fatty acid contained in the fat (A) during powdering, and the off-flavor can be further reduced.
- the flavor of powdered fats and oils can be improved. If the off-flavor is reduced by volatilizing the off-flavor with the alcohol during heat drying, it is presumed to contribute to the improvement of the flavor.
- Alcohol is not particularly limited as long as it can be used for food, and examples thereof include ethanol, alcoholic beverages, miso, and alcohol preparations.
- ethanol because the higher the alcohol content, the lower the added amount.
- the amount of alcohol added is preferably 0.01 to 10% by mass with respect to the total amount (solid content) excluding water of the oil-in-water emulsion. Within this range, the off-flavor attributed to highly unsaturated fatty acids can be reduced, and the emulsion stability when producing an oil-in-water emulsion before pulverization can also be suppressed.
- the powdery fat finally obtained by the method of adding the above alcohol may contain 1 mass% or less of alcohol-derived residual components. 5.
- Food / beverage products using powdered fats and oils The powdered fats and oils obtained by this invention can maintain a favorable flavor over a long period of time since generation
- the fluidity of the powder and the solubility in water are also good. Therefore, it can be used for a wide range of foods and drinks, such as confectionery bread, soups, sauces, beverages, fly batters, snacks, seafood products, livestock products, mixed flour, fortified foods, supplements, pet food, It can be suitably used for feed and the like.
- the powdered fats and oils obtained by the present invention can be suitably used for fired products.
- a baked product is manufactured by baking the confectionery bread dough which mix
- baked bread examples include pastries such as white bread, roll bread, French bread, sweet bread, Danish, croissant, and pie.
- Examples of the baked goods of the baked product include cookies, biscuits, stollen, panettone, kuguroff, brioche, donut, butter cake, pound cake, sponge, bushe, hot cake, waffle and the like.
- the fats and oils (A) used in the production of powdered fats and oils in the present invention contain fats and oils having an iodine value of less than 50 together with fats and oils containing highly unsaturated fatty acids, and the solid fat content at 30 ° C is 8% or more. Therefore, by using such fats and oils (A), the influence of the highly unsaturated fatty acid odor on the flavor is small, and the flavor of the baked product is good. Moreover, even if the baked product is stored for a long period of time, oxidation of the highly unsaturated fatty acid is suppressed and a good flavor can be maintained.
- antioxidants when antioxidants are used to suppress oxidation of fats and oils (A) containing highly unsaturated fatty acid-containing fats and oils that are easily oxidized, the color of the fired product becomes strong due to the influence of the antioxidants, and the product value is low It is easy to become.
- the excipient (B) even if it contains an antioxidant, it is coated with the excipient (B) and is in the form of powdered oil and fat, so that the commercial value can be maintained without harming the color tone of the fired product.
- the deterioration of the fat (A) can be suppressed for a long time by the antioxidant.
- the baked product is bread
- fats and oils (A) containing highly unsaturated fatty acids the odor caused by this is suppressed, the dough is hardly cut off, has excellent mechanical resistance, and has a large volume ( A bread having a large specific volume can be obtained.
- the fats and oils blended in the dough is in a liquid form rather than a powder form (powder form), there is a problem that the dough is likely to be cut when the bread dough is manufactured.
- fats and oils obtained by pulverizing highly unsaturated fatty acid-containing fats and oils are used, it is difficult to satisfy both the cut of the dough and the suppression of odor caused by the highly unsaturated fatty acid-containing fats and oils.
- the fats and oils (A) used in the production of powdered fats and oils in the present invention contain fats and oils having an iodine value of less than 50 together with fats and oils containing highly unsaturated fatty acids, and the solid fat content at 30 ° C is 8% or more. Therefore, the dough is hardly cut off and excellent in mechanical resistance, and the odor caused by the highly unsaturated fatty acid-containing oil can be suppressed.
- the powdered fat produced by heat drying in the present invention has a small particle size after re-dissolution, so that it is finely dispersed around gluten during the preparation of bread dough, and the flexibility of the dough is obtained. It is considered that the fabric is less likely to break.
- the thickening polysaccharide of excipient (B) increases the blending amount, the dough becomes hard and the dough tends to break, and so on. It is preferable to contain saccharides, and the mass ratio of dextrin to thickening polysaccharide is more preferably 5 to 100. Considering that both the mechanical resistance of the dough and the volume of bread are good, pullulan is preferred as the thickening polysaccharide. In consideration of further improving the mechanical resistance of the dough, it is preferable to add a lipophilic glycerin fatty acid ester such as a monoglycerin fatty acid ester as an emulsifier to the oil-in-water emulsion.
- a lipophilic glycerin fatty acid ester such as a monoglycerin fatty acid ester as an emulsifier
- the baked product is obtained by blending the powdered fat obtained according to the present invention into a confectionery bread dough and baking the dough. Firing can be performed, for example, according to known methods and conditions.
- the dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into a baked product dough.
- the flour is not particularly limited as long as it is usually blended into a baked product dough.
- wheat flour strong flour, medium flour, thin flour, etc.
- barley flour rice flour Corn flour
- rye flour buckwheat flour
- soybean flour and the like.
- the powdered fats and oils obtained by this invention are powdery, this powdered fats and oils can be used suitably also as mixed powder mixed with the other powdery raw material mix
- the amount of powdered fats and oils obtained by the present invention in the dough varies depending on the type of baked product and is not particularly limited, but is, for example, 0.1 to 40 parts by mass with respect to 100 parts by mass of flour blended in the dough.
- the amount of the powdered oil obtained according to the present invention is, for example, 0.1 to 20 parts by weight with respect to 100 parts by weight of flour blended in the dough, and the flavor of the baked bread is Considering further improvement, 0.1 to 15 parts by mass is preferable.
- Bread dough can be produced by the straight rice method, the middle seed method, the liquid seed method, the all-in-mix method, the middle seed method, or the like.
- the amount of the powdered fat obtained according to the present invention is, for example, 0.1 to 30 parts by mass with respect to 100 parts by mass of flour mixed with the dough.
- the amount is preferably 0.1 to 20 parts by mass because the feeling is good.
- the dough can be blended without particular limitation as long as it is usually blended with the dough of the baked product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough.
- water, milk, dairy products, proteins, sugars, eggs, egg products, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), yeast, yeast food, cacao mass, cocoa powder, Chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, kinakome, tofu, soymilk, soy protein, swelling agent, sweetener, seasoning, spice, Coloring agents, flavors, enzymes and the like can be mentioned.
- composition of Table 1, Table 2, Table 5, Table 6, and Tables 9 to 11 represents parts by mass.
- the fats and excipients of Examples 1-42 in Table 1, Table 2, Table 5, and Table 10 correspond to the fats and oils (A) and the excipient (B).
- (1) Analysis The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat / oil analysis test method (Japan Oil Chemistry Society).
- the solid fat content (SFC) of the fats and oils was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemists' Society).
- the median diameter at the time of re-dissolution of the powdered fats and oils was obtained by dissolving the powdered fats and oils in water so as to be 10% by mass, and measuring with a SALD-2300 wet laser diffractometer manufactured by Shimadzu Corp.
- (2) Evaluation of powdered oil and fat ⁇ Production of powdered oil and fat> An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 1 and 2 and heated to 70 ° C. and stirred to obtain an oil phase.
- Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 1 and 2, and heated to 70 ° C to obtain an aqueous phase.
- the mixture was homogenized at a pressure of 150 kgf / cm 2 using a pressure homogenizer to obtain an oil-in-water emulsion.
- the obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
- Evaluation criteria 5 points Nine or more people evaluated that it was good without odor derived from fats and oils. 4 points: Eight to seven people evaluated it as good without odor derived from fats and oils. 3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils. 2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils. 1 point: Two or less people evaluated it as good without odor derived from fats and oils. [Deterioration odor of powder oil] After storing at 30 ° C. for 180 days, the panel 10 judges whether or not there is a deterioration odor. Based on this, the following criteria were used for evaluation. Evaluation criteria 5 points: 9 people or more was evaluated to be a deterioration smell good without.
- Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 5 and 6, and heated to 70 ° C to obtain an aqueous phase.
- the mixture was homogenized at a pressure of 150 kgf / cm 2 using a pressure homogenizer to obtain an oil-in-water emulsion.
- the obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
- ⁇ Manufacture of plastic fat 1> (Comparative Example 7) An emulsifier and an antioxidant were added to the fats and oils shown in Table 6, heated to 70 ° C., dissolved and stirred, and then rapidly cooled and kneaded with a combinator to obtain a plastic fat 1 as a composition.
- ⁇ Manufacture of fat 1> (Comparative Example 8) Emulsifiers and antioxidants were added to the fats and oils listed in Table 6, heated to 70 ° C., dissolved and stirred to obtain fats and oils 1 as a composition.
- the dough was put into a 2P division rounding machine FDR-2-12 (manufactured by Fujisawa Marzen Co., Ltd.), divided into 320 g and rounded to obtain dough balls.
- the dough ball was put in a box and a bench time of 20 minutes was taken.
- the dough was stretched to 5 mm with a molder, molded into a roll mold, put into a one loaf mold, taken a proof for 60 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 25 minutes.
- cookies were produced according to any of the formulations 1 to 3 in Table 9 below.
- Cookies were produced in the following steps using Formulation 1 and Formulation 3 using the powdered fats and oils of Example 34 in Table 10 and Formulation 2 using Formulation 2 and the fats and oils 3 of Comparative Example 12 in Table 11.
- the baked cookie was allowed to cool at room temperature for 30 minutes, and then 100 g of the cookie was placed in an aluminum bag (Seinichi Rami Zip AL-12), heat-sealed, and stored in a thermostat at 30 ° C. for 260 days.
- “[I] with oxygen absorber” in the left column of Table 12 puts 100 g of cookies and oxygen absorber (Ageless ZP-100, manufactured by Mitsubishi Gas Chemical Co., Ltd.) into an aluminum bag (Seinichi Rami Zip AL-12) and heat seals. It preserve
- the cookie immediately after eating was the flavor at the time of eating (for the immediately following, it was eaten in the state before being put in the aluminum bag), and the flavor after 260 days was confirmed by odor.
- Peroxide value of cookies (POV) The peroxide value (POV) of the cookie immediately after manufacture and the cookie stored for 260 days was measured.
- Cookies 50 g were finely crushed, refluxed with diethyl ether by Soxhlet method for 15 hours, and extracted fats and oils were measured by a standard fat analysis method (Japan Oil Chemists' Society) “2.5.2.1-2013”.
- the baked cookies were finely crushed, and the CDM value was determined by “2.5.1.2-2013” of the standard oil analysis test method (Japan Oil Chemical Society) using the cookies as a sample. Specifically, air is blown into fats and oils heated to 120 ° C., volatile decomposition products generated by oxidation are collected in water, and the time (hr) until the inflection point at which the water conductivity changes rapidly is obtained. Examined. It shows that the oxidation stability of fats and oils is so high that a CDM value is high.
- CDM of the cookie immediately after manufacture was measured before putting it in an aluminum bag.
- the cookie baked with Formulation 2 using the fat 2 of Comparative Example 11 in which an antioxidant was added to fish oil had a strong baked color and a blackish taste.
- Comparative Example 11 uses the same antioxidant as Example 34, and the values of POV and CDM, which are indexes of oxidation stability, are better than Comparative Example 12, but the antioxidant As a result, the color tone of the fired product became stronger and the product value was lower.
- Example 34 even if it contains an antioxidant, it is coated with excipients and is in the form of powdered oil and fat, so that the color tone of the baked product is not harmed and as shown in Table 12 It can be seen that oil and fat deterioration is suppressed for a long time.
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Abstract
Provided is a method for producing a pulverulent fat and oil by heating and drying an oil-in-water emulsion containing an oil and fat and a diluting agent, wherein the foul smell and flavor expression (off-taste) caused by a highly unsaturated fatty acid and a deterioration smell caused by a highly unsaturated fatty acid preserved for a long time can be minimized, and the flowability and in-water solubility of the powder are excellent. Further provided is a method for producing a baked product. The present invention is characterized in that an oil-in-water emulsion is heated and dried, said emulsion containing: (A) an oil and fat containing an oil containing a highly unsaturated fatty acid and an oil having an iodine number of less than 50, the solid fat content at 30˚C being 8% or higher; and (B) a diluting agent.
Description
本発明は、高度不飽和脂肪酸を含有する粉末油脂の製造方法および焼成品の製造方法に関する。
The present invention relates to a method for producing powdered fats and oils containing highly unsaturated fatty acids and a method for producing a baked product.
高度不飽和脂肪酸は、二重結合が末端の炭素から数えて3番目にある脂肪酸は「ω3系脂肪酸」、6番目にある脂肪酸は「ω6系脂肪酸」と称されている。これらの脂肪酸は体内では合成されない必須脂肪酸であり、ω3系脂肪酸は、心血管系疾患の予防効果、記憶学習の維持向上作用、痴呆症の改善、抗腫瘍作用、抗炎症作用等、ω6系脂肪酸は、月経困難症改善効果、肝細胞の保護作用、血中コレステロール値低下作用等の様々な生理活性があり、摂取することが推奨されている。
In the unsaturated fatty acid, the fatty acid having the third double bond from the terminal carbon is called “ω3 fatty acid”, and the sixth fatty acid is called “ω6 fatty acid”. These fatty acids are essential fatty acids that are not synthesized in the body, and ω3-fatty acids are ω6-fatty acids such as cardiovascular disease prevention, memory learning maintenance, dementia, antitumor, anti-inflammatory, etc. Has various physiological activities such as dysmenorrhea improving effect, hepatocyte protecting effect, blood cholesterol level reducing effect, etc., and is recommended to be taken.
このような高度不飽和脂肪酸を含有する油脂は、精製しても、本来持っている独特の風味(異味)がある。そのため、健康の維持、増進や疾患の予防、改善等のために摂取する際に、油脂自体が無味であり、そのまま喫食する場合や他の素材と混合して用いる場合等に他の素材の風味を損なうことなく使用できることが望まれている。また高度不飽和脂肪酸を含有する油脂は、二重結合を多く含有するため、保存中に酸化しやすく劣化臭を発生する。そのため、劣化臭を抑制することも望まれている。
Such fats and oils containing polyunsaturated fatty acids have their own unique flavor (disgusting taste) even if they are refined. Therefore, when ingested for health maintenance, promotion, disease prevention, improvement, etc., the fats and oils themselves are tasteless, and the flavor of other ingredients is used when eating as it is or when mixed with other ingredients. It is desired that it can be used without impairing the performance. In addition, since fats and oils containing highly unsaturated fatty acids contain many double bonds, they easily oxidize during storage and generate a deteriorating odor. Therefore, it is also desired to suppress the deterioration odor.
また高度不飽和脂肪酸は常温で液状であり、またこれらを多く含有する油脂も常温で液状である。そのため、このような油を賦形剤等により粉末化して粉末油脂とすることで、劣化臭の抑制作用や他の素材との混合性を向上させることが行われている。
Polyunsaturated fatty acids are liquid at normal temperature, and fats and oils containing a large amount of these are also liquid at normal temperature. For this reason, powdery fats and oils are pulverized with an excipient or the like to improve the action of suppressing the deterioration odor and the mixing with other materials.
従来、粉末油脂の一般的な製法としては、賦形剤に油脂を吸着させて粉末化する方法、常温で固体の油脂を粉砕して粉末化する方法、凍結乾燥法、加熱乾燥法などが知られているが、加熱乾燥法は粉末油脂に一般に求められる特性を満足するのに適した方法として使用されている。この加熱乾燥法では、例えば、賦形剤を含む水相と油脂を含む油相とを攪拌、均質化することにより水中油型乳化物とし、これを加熱乾燥することによって粉末油脂を製造する。加熱乾燥は、例えば、水中油型乳化物を噴霧乾燥機の入口に供給し、高温熱風を吹き込み、噴霧乾燥機の槽内に噴霧することによって行われる。
Conventionally, as a general method for producing powdered fats and oils, there are known a method of adsorbing fats and oils to excipients, a method of pulverizing solid fats and oils at room temperature, a freeze drying method, a heat drying method, etc. However, the heat drying method is used as a method suitable for satisfying the properties generally required for powdered fats and oils. In this heat-drying method, for example, an oil phase containing an excipient and an oil phase containing an oil and fat are stirred and homogenized to obtain an oil-in-water emulsion, and this is heated and dried to produce powdered oil and fat. Heat drying is performed by, for example, supplying an oil-in-water emulsion to the inlet of a spray dryer, blowing high-temperature hot air, and spraying it into a tank of the spray dryer.
しかし加熱乾燥法は、高温条件であるため、高度不飽和脂肪酸を含有する油脂を用いた場合、高度不飽和脂肪酸に起因する強い異臭などに懸念がある。強い異臭があると、水に溶解して飲んだときに不快臭があり、後味が悪くなったりする場合もある。また食品素材として各種食品に配合した場合にも、この異臭が問題となる。
However, since the heat drying method is a high temperature condition, there is a concern about a strong off-flavor caused by the highly unsaturated fatty acid when using fats and oils containing the highly unsaturated fatty acid. If there is a strong off-flavor, there is an unpleasant odor when dissolved in water and the aftertaste may worsen. Also, when mixed with various foods as a food material, this strange odor becomes a problem.
長期保存による高度不飽和脂肪酸に起因する劣化臭を抑制する技術としては、δ-トコフェロールや、アスコルビン酸、クエン酸、リンゴ酸又はその塩などの抗酸化剤を用いる技術(特許文献1等参照)や、フレーバーを添加する技術(特許文献2、3等参照)が行われている。しかし抗酸化剤では、高度不飽和脂肪酸に起因する強い異臭と風味を抑制することはできない。またフレーバーでは、高度不飽和脂肪酸に起因する風味や風味劣化をマスキングすることはできるが、フレーバー自体の風味が残ってしまう場合があり、その場合、他の素材と混合した際にその風味を生かすことができない。
As a technique for suppressing deterioration odor caused by highly unsaturated fatty acids due to long-term storage, a technique using an antioxidant such as δ-tocopherol, ascorbic acid, citric acid, malic acid or a salt thereof (see Patent Document 1, etc.) And the technique (refer patent document 2, 3 etc.) which adds a flavor is performed. However, antioxidants cannot suppress strong off-flavors and flavors caused by highly unsaturated fatty acids. In addition, the flavor can mask the flavor and flavor deterioration caused by highly unsaturated fatty acids, but the flavor of the flavor itself may remain, and in that case, the flavor is utilized when mixed with other ingredients. I can't.
上記のような問題点への油脂によるアプローチとしては、エステル交換反応を行う技術が提案されている(特許文献4)。しかしエステル交換反応は高温下での反応であるため、高度不飽和脂肪酸が酸化しやすい。また高温下の反応であり、製造機に臭いが残存し他の油脂を生産する際には洗浄を要するため生産性を満足することが難しい。
As an approach by fats and oils to the above problems, a technique for performing a transesterification reaction has been proposed (Patent Document 4). However, since the transesterification reaction is a reaction at a high temperature, highly unsaturated fatty acids are easily oxidized. In addition, it is a reaction under high temperature, and it is difficult to satisfy productivity because it requires washing to produce other oils and fats in the production machine.
また特許文献5には、粉末油脂の油脂成分として、DHA、EPAを使用し、かつ中鎖脂肪酸トリグリセリド(MCT)等の油脂を併用することで粉末油脂の安定化を図る技術が提案されている。
Patent Document 5 proposes a technique for stabilizing powdered fats and oils by using DHA and EPA as fat components of powdered fats and oils such as medium chain fatty acid triglycerides (MCT). .
しかしながら、特許文献5に記載の技術は、DHA等の脂溶性素材の外側に油皮膜を形成するとも記載されているように、高度不飽和脂肪酸含有油脂と、これと併用する油脂との相溶性が悪く、併用する油脂のみが固化している状態であるため、高度不飽和脂肪酸に起因する強い異臭や、長期保存による高度不飽和脂肪酸に起因する劣化臭の抑制を満足することは難しい。また親水性の乳化剤を使用するため水の蒸発が悪く、粉末油脂の流動性を満足することができない。
However, the technique described in Patent Document 5 is compatible with highly unsaturated fatty acid-containing oils and fats and oils used in combination therewith, as it is described that an oil film is formed on the outside of a fat-soluble material such as DHA. However, since only the fats and oils to be used are solidified, it is difficult to satisfy the strong off-flavor attributed to highly unsaturated fatty acids and the suppression of deteriorated odor attributed to highly unsaturated fatty acids due to long-term storage. Moreover, since a hydrophilic emulsifier is used, water is poorly evaporated and the fluidity of the powdered oil cannot be satisfied.
本発明は、以上の通りの事情に鑑みてなされたものであり、油脂及び賦形剤を含有する水中油型乳化物を加熱乾燥する粉末油脂の製造方法において、高度不飽和脂肪酸に起因する異臭及び風味発現(異味)と、長期保存による高度不飽和脂肪酸に起因する劣化臭を抑制することができ、かつ粉体の流動性と水への溶解性の良好な粉末油脂の製造方法および焼成品の製造方法を提供することを課題としている。
The present invention has been made in view of the circumstances as described above, and in the method for producing powdered fats and oils by heating and drying an oil-in-water emulsion containing fats and excipients, an unpleasant odor caused by highly unsaturated fatty acids. And production method and calcined product of powdered fats and oils which can suppress deterioration odor caused by highly unsaturated fatty acids due to long-term storage, and expression of flavor (disgusting taste) and good powder fluidity and water solubility It is an object to provide a manufacturing method.
上記の課題を解決するために、本発明の粉末油脂は、高度不飽和脂肪酸含有油脂と、ヨウ素価が50未満の油脂とを含有し、かつ30℃での固体脂含量が8%以上である油脂(A)及び賦形剤(B)を含有する水中油型乳化物を加熱乾燥することを特徴としている。
In order to solve the above-described problems, the powdered fat of the present invention contains a highly unsaturated fatty acid-containing fat and oil and an oil having an iodine value of less than 50, and the solid fat content at 30 ° C. is 8% or more. The oil-in-water emulsion containing the fat (A) and the excipient (B) is heat-dried.
本発明の焼成品の製造方法は、上記の方法で粉末油脂を製造した後、この粉末油脂を配合した製菓製パン生地を焼成することを特徴としている。
The method for producing a baked product according to the present invention is characterized in that after the powdered fats and oils are produced by the above-described method, the confectionery bread dough blended with the powdered fats and oils is baked.
本発明によれば、高度不飽和脂肪酸に起因する異臭及び風味発現と、長期保存による高度不飽和脂肪酸に起因する劣化臭を抑制することができ、かつ粉体の流動性と水への溶解性も良好である。
According to the present invention, it is possible to suppress off-flavors and flavors caused by highly unsaturated fatty acids, deterioration odors caused by highly unsaturated fatty acids due to long-term storage, and flowability of powder and solubility in water Is also good.
以下に、本発明を詳細に説明する。
1.油脂(A)
本発明において粉末油脂の製造に使用される油脂(A)は、高度不飽和脂肪酸含有油脂と、ヨウ素価が50未満の油脂とを含有し、かつ30℃での固体脂含量が8%以上である。 The present invention is described in detail below.
1. Oil (A)
The fats and oils (A) used in the production of powdered fats and oils in the present invention contain highly unsaturated fatty acid-containing fats and oils and oils having an iodine value of less than 50, and the solid fat content at 30 ° C is 8% or more. is there.
1.油脂(A)
本発明において粉末油脂の製造に使用される油脂(A)は、高度不飽和脂肪酸含有油脂と、ヨウ素価が50未満の油脂とを含有し、かつ30℃での固体脂含量が8%以上である。 The present invention is described in detail below.
1. Oil (A)
The fats and oils (A) used in the production of powdered fats and oils in the present invention contain highly unsaturated fatty acid-containing fats and oils and oils having an iodine value of less than 50, and the solid fat content at 30 ° C is 8% or more. is there.
このような油脂(A)を使用することで、高度不飽和脂肪酸に起因する強い異臭と風味発現(異味)や、長期保存による高度不飽和脂肪酸に起因する劣化臭を抑制できる。さらに、粉体の流動性が良好である。
By using such fats and oils (A), it is possible to suppress a strong off-flavor and flavor expression (disgusting taste) caused by highly unsaturated fatty acids and a deterioration odor caused by highly unsaturated fatty acids due to long-term storage. Furthermore, the fluidity of the powder is good.
高度不飽和脂肪酸含有油脂に含まれる高度不飽和脂肪酸は、不飽和結合を2つ以上持つ不飽和脂肪酸であり、例えば、ω3系脂肪酸のα-リノレン酸、エイコサペンタエン酸(EPA)、ドコサヘキサエン酸(DHA)、ω6系脂肪酸のリノール酸、γ-リノレン酸、アラキドン酸などが挙げられる。
Polyunsaturated fatty acids contained in highly unsaturated fatty acid-containing fats and oils are unsaturated fatty acids having two or more unsaturated bonds. For example, α-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (ω3 fatty acids) DHA), ω6-fatty acid linoleic acid, γ-linolenic acid, arachidonic acid and the like.
高度不飽和脂肪酸としてα-リノレン酸を含有する高度不飽和脂肪酸含有油脂としては、シソ油、エゴマ油、アマニ油などが挙げられる。
Oils containing highly unsaturated fatty acids containing α-linolenic acid as highly unsaturated fatty acids include perilla oil, sesame oil, linseed oil and the like.
高度不飽和脂肪酸としてEPAやDHAを含有する高度不飽和脂肪酸含有油脂としては、魚油、海藻油などが挙げられる。
Examples of highly unsaturated fatty acid-containing fats and oils containing EPA and DHA as highly unsaturated fatty acids include fish oil and seaweed oil.
高度不飽和脂肪酸としてγ-リノレン酸を含有する高度不飽和脂肪酸含有油脂としては、月見草油、ボラージ油などが挙げられる。
Examples of highly unsaturated fatty acid-containing fats and oils containing γ-linolenic acid as highly unsaturated fatty acids include evening primrose oil and borage oil.
上記高度不飽和脂肪酸含有油脂は、原料油を冷却によって析出させ固体部を除去分別することや、リパーゼ等でトリグリセリド中の高度不飽和脂肪酸以外の構成脂肪酸のエステル結合を選択的に加水分解し、除去することにより、高度不飽和脂肪酸の含有量を増加させたものを使用することもできる。
The above-mentioned highly unsaturated fatty acid-containing fats and oils precipitate the oil by cooling and remove and separate the solid part, or selectively hydrolyze the ester bonds of the constituent fatty acids other than the highly unsaturated fatty acids in the triglyceride with lipase or the like, By removing the polyunsaturated fatty acid, the content of the highly unsaturated fatty acid can be increased.
高度不飽和脂肪酸含有油脂は、1種単独で用いてもよく、2種以上を組み合わせて用いてもよい。
Highly unsaturated fatty acid-containing fats and oils may be used singly or in combination of two or more.
高度不飽和脂肪酸含有油脂の含有量は、粉末油脂中の高度不飽和脂肪酸量を高めることで、粉末油脂の単位量当たりで高度不飽和脂肪酸を多く摂取できることから、油脂(A)全量に対して50質量%超92質量%未満が好ましい。
The content of highly unsaturated fatty acid-containing fats and oils can be increased by increasing the amount of highly unsaturated fatty acids in powdered fats and oils, so that a higher amount of highly unsaturated fatty acids can be ingested per unit amount of powdered fats and oils. More than 50 mass% and less than 92 mass% are preferable.
また本発明において粉末油脂の製造に使用される油脂(A)の含有量は、粉末油脂(水分を除く)に対して30~80質量%が好ましく、40~70質量%がより好ましく、40~60質量%がさらに好ましく、40~55質量%が特に好ましい。当該含有量が80質量%以下であると後述する賦形剤(B)により皮膜が強化され、粉体の流動性が向上する。特に55質量%以下であると粉末油脂を水に再溶解したときの油滴のメディアン径が1μm未満となり、長期保存による高度不飽和脂肪酸に起因する劣化臭の抑制効果をさらに高めることができる。
In the present invention, the content of the fat (A) used for the production of powdered fats and oils is preferably 30 to 80% by weight, more preferably 40 to 70% by weight, more preferably 40 to 70% by weight with respect to the powdered fats and oils (excluding moisture). 60% by mass is more preferable, and 40 to 55% by mass is particularly preferable. When the content is 80% by mass or less, the film is reinforced by the excipient (B) described later, and the fluidity of the powder is improved. In particular, when it is 55% by mass or less, the median diameter of oil droplets when powdered fats and oils are redissolved in water becomes less than 1 μm, and the effect of suppressing deterioration odor caused by highly unsaturated fatty acids due to long-term storage can be further enhanced.
高度不飽和脂肪酸の含有量は、粉末油脂(水分を除く)に対して8~40質量%が好ましい。この範囲であれば、粉末油脂の単位量当たりで高度不飽和脂肪酸を多く摂取することができ、かつ粉末油脂の流動性も良好なものとすることができる。
The content of highly unsaturated fatty acid is preferably 8 to 40% by mass with respect to powdered fats and oils (excluding moisture). Within this range, a large amount of highly unsaturated fatty acid can be ingested per unit amount of the powdered oil and fat, and the fluidity of the powdered oil and fat can be improved.
なお、高度不飽和脂肪酸の含有量は、粉末油脂から油脂をレーゼゴッドリーブ法で抽出後、基準油脂分析試験法(公益社団法人日本油化学会)の「2.4.2.2-2013 脂肪酸組成(FID昇温ガスクロマトグラフ法)」)に従って測定することができる。
The content of polyunsaturated fatty acids is determined by extracting the fats and oils from the powdered fats and oils by the Rose Godolib method and then using the standard fats and oils analysis test method (Japan Oil Chemistry Society) “2.4.2.2-2013 fatty acids. Composition (FID temperature rising gas chromatograph method))).
上記ヨウ素価が50未満の油脂は、食用のものであれば特に限定されるものではないが、例えば豚脂(ラード)、牛脂、乳脂などの動物油脂、パーム油、ヤシ油、パーム核油、菜種油、大豆油、綿実油、ひまわり油、米油、サフラワー油、オリーブ油、ごま油などの植物油脂、及びこれらの分別油、硬化油などを、全体として当該ヨウ素価となるよう1種単独で又は2種以上を組み合わせて用いることができる。中でも動植物油脂の硬化油及びパーム分別硬質油から選ばれる少なくとも1種であることが好ましい。
The fat and oil having an iodine value of less than 50 is not particularly limited as long as it is edible. For example, animal fats such as lard, beef tallow and milk fat, palm oil, coconut oil, palm kernel oil, Rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, and other vegetable oils and their fractionated oils, hardened oils, etc. A combination of more than one species can be used. Of these, at least one selected from hardened oils of animal and vegetable oils and palm fractionated hard oils is preferable.
パーム分別硬質油はパーム油を分別した結晶部であり、例えば、パームミッドフラクション、パームステアリンが挙げられ、これらを1種単独で又は2種以上を組み合わせて用いることができる。パーム分別硬質油のヨウ素価としては、10~50未満、好ましくは20~40である。
Palm fractionated hard oil is a crystal part obtained by fractionating palm oil, and examples thereof include palm mid fraction and palm stearin, and these can be used alone or in combination of two or more. The iodine value of the palm fractionated hard oil is 10 to less than 50, preferably 20 to 40.
ヨウ素価が50未満の油脂は、より低いヨウ素価であると、少ない添加量で高度不飽和脂肪酸に起因する強い異臭、風味発現、劣化臭を抑制でき、油脂中の高度不飽和脂肪酸量を多くすることができるため、粉末油脂の単位量当たりで高度不飽和脂肪酸を多く摂取できるので好ましい。この観点よりヨウ素価は好ましくは40以下、より好ましくは35以下、さらに好ましくは10以下、特に好ましくは2以下である。
Oils with an iodine value of less than 50 have a lower iodine value and can suppress strong off-flavors, flavors, and deteriorated odors caused by highly unsaturated fatty acids with a small addition amount, and increase the amount of highly unsaturated fatty acids in fats and oils. Therefore, it is preferable because a large amount of highly unsaturated fatty acid can be ingested per unit amount of powdered oil. From this viewpoint, the iodine value is preferably 40 or less, more preferably 35 or less, still more preferably 10 or less, and particularly preferably 2 or less.
動植物油脂の硬化油としては、上記観点より、ヨウ素価が2以下である極度硬化油が好ましく、その中でもパーム極度硬化油が好ましい。また極度硬化油を用いることで、動脈硬化症のリスクを増加させると言われており、健康への影響が懸念されるトランス酸の含有量を少なくすることができる。
From the above viewpoint, the hardened oil of animal and vegetable oils and fats is preferably an extremely hardened oil having an iodine value of 2 or less, and among them, a palm hardened oil is preferable. In addition, it is said that the use of extremely hardened oil increases the risk of arteriosclerosis, and the content of trans acid, which has a concern for health effects, can be reduced.
また、高度不飽和脂肪酸含有油脂を含んだ油脂(A)全体で結晶化することにより、長期保存による高度不飽和脂肪酸に起因する劣化臭や風味劣化をより抑制する点を考慮すると、極度硬化油、パーム分別硬質油が好ましく、中でもパーム極度硬化油、パーム分別硬質油であるパームステアリンが好ましい。
Considering the point of further suppressing deterioration odor and flavor deterioration caused by highly unsaturated fatty acids by long-term storage by crystallization of the entire fat (A) containing highly unsaturated fatty acid-containing fats and oils, extremely hardened oil Palm fraction hard oil is preferable, and palm stearin which is palm extremely hardened oil and palm fraction hard oil is particularly preferable.
ヨウ素価が50未満の油脂は、これを含む油脂(A)全体の30℃での固体脂含量が8%以上となるように配合することができる。
Fats and oils having an iodine value of less than 50 can be blended so that the solid fat content at 30 ° C. of the whole of the fats and oils (A) containing them is 8% or more.
ヨウ素価が50未満の油脂の含有量は、油脂(A)全量に対して8~50質量%が好ましい。
The content of fats and oils having an iodine value of less than 50 is preferably 8 to 50% by mass with respect to the total amount of fats and oils (A).
中でも極度硬化油を使用する場合、その含有量は、油脂(A)全量に対して8~19質量%が好ましく、パーム分別硬質油を使用する場合、その含有量は、油脂(A)全量に対して20~40質量%が好ましい。
In particular, when extremely hardened oil is used, its content is preferably 8 to 19% by mass relative to the total amount of oil (A), and when palm fractionated hard oil is used, its content is equal to the total amount of oil (A). The content is preferably 20 to 40% by mass.
本発明において粉末油脂の製造に使用される油脂(A)は、30℃での固体脂含量が8%以上であり、また口溶けと溶解性がより向上する観点から30℃での固体脂含量が50%以下であることが好ましく、20%以下であることがより好ましい。
In the present invention, the fat (A) used for the production of powdered fats and oils has a solid fat content at 30 ° C. of 8% or more, and has a solid fat content at 30 ° C. from the viewpoint of improving melting and solubility in the mouth. It is preferably 50% or less, and more preferably 20% or less.
また、油脂(A)は、10℃での固体脂含量が30%以下であることが好ましく、20%以下であることがより好ましい。
2.賦形剤(B)
本発明において粉末油脂の製造に使用される賦形剤(B)は、被覆材として機能し、加熱乾燥後の粉末油脂は、油脂(A)が賦形剤(B)で覆われた(カプセル化した)形状となっている。 Further, the fat / oil (A) preferably has a solid fat content at 10 ° C. of 30% or less, and more preferably 20% or less.
2. Excipient (B)
In the present invention, the excipient (B) used for the production of the powdered oil / fat functions as a coating material, and the powdered oil / fat after heating and drying is covered with the excipient (B) (capsule) It has become a shape.
2.賦形剤(B)
本発明において粉末油脂の製造に使用される賦形剤(B)は、被覆材として機能し、加熱乾燥後の粉末油脂は、油脂(A)が賦形剤(B)で覆われた(カプセル化した)形状となっている。 Further, the fat / oil (A) preferably has a solid fat content at 10 ° C. of 30% or less, and more preferably 20% or less.
2. Excipient (B)
In the present invention, the excipient (B) used for the production of the powdered oil / fat functions as a coating material, and the powdered oil / fat after heating and drying is covered with the excipient (B) (capsule) It has become a shape.
賦形剤(B)としては、例えば、乳タンパク、大豆タンパク、小麦タンパク、全脂粉乳、脱脂粉乳、ホエーパウダー、バターミルクパウダー、コラーゲン、ゼラチン等のタンパク、これらタンパクの分解物、グルコース、フルクトース、ガラクトース、マンノース等の単糖類、ラクトース、スクロース、マルトース、トレハロース等の二糖類、澱粉、デキストリン、オリゴ糖等の多糖類、増粘多糖類、糖アルコールなどが挙げられる。これらは1種単独で用いてもよく、2種以上を組み合わせて用いてもよい。
Examples of the excipient (B) include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and other proteins, degradation products of these proteins, glucose, fructose Monosaccharides such as galactose and mannose, disaccharides such as lactose, sucrose, maltose and trehalose, polysaccharides such as starch, dextrin and oligosaccharide, thickening polysaccharides and sugar alcohols. These may be used alone or in combination of two or more.
乳タンパクとしては、例えば、酸カゼイン、レンネットカゼイン、カゼインナトリウム、カゼインカリウム、ホエータンパク、それらの酵素分解物である乳ペプチド、ミルクプロテインコンセントレート、トータルミルクプロテインなどが挙げられる。これらの中でも、カゼインナトリウム、カゼインカリウム、ホエータンパク、乳ペプチド、酸カゼイン等の非ミセル状態であるものは、乳化安定性が向上する点で好ましい。
Examples of milk protein include acid casein, rennet casein, sodium caseinate, potassium casein, whey protein, milk peptides that are enzyme degradation products thereof, milk protein concentrate, total milk protein, and the like. Among these, those in a non-micellar state such as sodium caseinate, potassium caseinate, whey protein, milk peptide, and acid casein are preferable in terms of improving the emulsion stability.
澱粉としては、例えば、馬鈴薯デンプン、コーンスターチ、小麦デンプン、米デンプン、甘藷デンプン、タピオカデンプン、緑豆デンプン、サゴデンプン、コーン、ワキシーコーン、馬鈴薯、タピオカ等を原料とし、これをエーテル化処理したカルボキシメチルデンプンや、エステル化処理したリン酸デンプン、オクテニルコハク酸デンプン、酢酸デンプン、エーテル化処理したヒドロキシプロピルデンプン、湿熱処理デンプン、酸処理デンプン、架橋処理デンプン、α化処理デンプンなどが挙げられる。
As the starch, for example, carboxymethyl starch obtained by using potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca, etc. as a raw material. And esterified phosphate starch, octenyl succinate starch, acetate starch, etherified hydroxypropyl starch, wet heat-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, and the like.
デキストリンは、澱粉を化学的または酵素的方法により低分子化した澱粉部分加水分解物であり、市販品などを使用できる。澱粉の原料としては、コーン、キャッサバ、米、馬鈴薯、甘藷、小麦などが挙げられる。
Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and a commercially available product can be used. Examples of starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat.
デキストリンは、DEが30以下であることが好ましい。DEが30以下であるデキストリンを用いることにより、加熱乾燥によって粉末化した際に油脂(A)への皮膜能がより強化され、長期保存による高度不飽和脂肪酸に起因する劣化臭や風味劣化をさらに抑制できる。
The dextrin preferably has a DE of 30 or less. By using a dextrin having a DE of 30 or less, when it is pulverized by heat drying, the film ability to the fat (A) is further enhanced, and further deteriorated odor and flavor deterioration due to highly unsaturated fatty acids due to long-term storage Can be suppressed.
デキストリンのDEは、20以下がより好ましく、10~20がさらに好ましい。この範囲であると皮膜能が高く、また低甘味であるため粉末油脂自体が無味であり、そのまま喫食する場合や他の素材と混合して用いる場合等に他の素材の風味を損なうことなく用いることができる。
The DE of dextrin is more preferably 20 or less, and further preferably 10-20. If it is within this range, the film ability is high and the sweetness is low, so the powdered oil itself is tasteless, and it is used without losing the flavor of other ingredients when eating as it is or when mixed with other ingredients. be able to.
デキストリンのDE(Dextrose Equivalent)とはデキストリンの構成単位であるグルコース残基の鎖長の指標となるものであり、デキストリン中の還元糖の含有量(%)を示す値である。DE値はウィルシュテッターシューデル法により測定することができる。
The DE (DextroseextEquivalent) of dextrin is an index of the chain length of glucose residue, which is a structural unit of dextrin, and is a value indicating the content (%) of reducing sugar in dextrin. The DE value can be measured by the Wilstaetter Suder method.
デキストリンは市販品を用いることができ、例えば、パインデックス#100、パインデックス#1、マックス1000、パインデックス#2、パインデックス#3、マックス2000N、TK-16(以上は松谷化学工業(株)製)、サンデック#30、サンデック#70、サンデック#70FN、サンデック#100(以上は三和澱粉工業(株)製)、N.S.D100、N.S.D300、N.S.D500、N.S.D700、N.S.DL-P(以上はサンエイ糖化(株)製)などが挙げられる。
Commercially available dextrin can be used, for example, Paindex # 100, Paindex # 1, Max 1000, Paindex # 2, Paindex # 3, Max 2000N, TK-16 (above Matsutani Chemical Industry Co., Ltd.) SANDEK # 30, SANDEK # 70, SANDEK # 70FN, SANDEK # 100 (the above is manufactured by Sanwa Starch Co., Ltd.), N.C. S. D100, N.I. S. D300, N.I. S. D500, N.I. S. D700, N.I. S. DL-P (the above is manufactured by Sanei Saccharification Co., Ltd.).
デキストリンの含有量は、粉末油脂全量(水分を除く)に対して20~70質量%が好ましく、25~50質量%がより好ましい。
The content of dextrin is preferably 20 to 70% by mass, more preferably 25 to 50% by mass, based on the total amount of powdered fats and oils (excluding moisture).
賦形剤(B)は、DE30以下のデキストリンを含有することが好ましい。賦形剤(B)としてDE30以下のデキストリンと増粘多糖類を併用することで油脂(A)への皮膜能がより強化され、高度不飽和脂肪酸に起因する強い異臭と、長期保存による高度不飽和脂肪酸に起因する劣化臭をさらに抑制できる。
The excipient (B) preferably contains a dextrin having a DE of 30 or less. By using a dextrin of DE30 or less and a thickening polysaccharide in combination as an excipient (B), the filming ability to fats and oils (A) is further enhanced, a strong off-flavor due to highly unsaturated fatty acids, and a high degree of unsatisfactory by long-term storage Deteriorated odor caused by saturated fatty acids can be further suppressed.
増粘多糖類としては、例えば、プルラン、アラビアガム、キサンタンガム、トラガントガム、ジェランガム、グアーガム、ローカストビーンガム、タマリンドシードガム、カラギーナン、寒天、LMペクチン、HMペクチンなどが挙げられる。
Examples of the thickening polysaccharide include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin.
増粘多糖類に対するDE30以下のデキストリンの質量比は5~100が好ましく、7~50がより好ましく、15~50がさらに好ましい。この範囲であると、油脂(A)への皮膜能がより強化されて上記の効果がより向上し、かつ、粉末化前の水中油型乳化物の増粘を抑制できるので生産効率が向上する。
The mass ratio of dextrin having DE30 or less to the thickening polysaccharide is preferably 5 to 100, more preferably 7 to 50, and further preferably 15 to 50. Within this range, the film ability to the fat (A) is further strengthened, the above effect is further improved, and the thickening of the oil-in-water emulsion before pulverization can be suppressed, so the production efficiency is improved. .
増粘多糖類の含有量は、粉末油脂全量(水分を除く)に対して好ましくは0.1~10質量%、より好ましくは0.5~6質量%である。この範囲であると風味、劣化臭の抑制効果と粉体の流動性が向上する。
The content of the thickening polysaccharide is preferably 0.1 to 10% by mass, more preferably 0.5 to 6% by mass, based on the total amount of powdered fats and oils (excluding moisture). Within this range, the effect of suppressing the flavor and odor and the fluidity of the powder are improved.
増粘多糖類は、プルラン及びアラビアガムから選ばれる少なくとも1種であることが好ましい。これらを用いると油脂(A)への皮膜能がより強化され、高度不飽和脂肪酸に起因する強い異臭と、長期保存による高度不飽和脂肪酸に起因する劣化臭をさらに抑制できる。特に製造時の水中油型乳化物を調製する際に低粘度であり、生産性が向上すること、また粉末化した際に皮膜の酸素透過性が低く、より劣化臭を抑制できることからプルランを用いることがより好ましい。
The thickening polysaccharide is preferably at least one selected from pullulan and gum arabic. When these are used, the film-forming ability to fats and oils (A) is further strengthened, and it is possible to further suppress a strong off-flavor attributed to highly unsaturated fatty acids and a deteriorated odor attributed to highly unsaturated fatty acids due to long-term storage. Pullulan is used because of its low viscosity when preparing an oil-in-water emulsion at the time of manufacture, improving productivity, and lowering the oxygen permeability of the film when pulverized, and further suppressing deterioration odor It is more preferable.
プルランは水飴を原料とし、糸状菌(Aureobasidium pullulans)を培養して得られたマルトトリオースが規則正しくα-1,6結合した多糖類であり、市販品としては「プルラン」((株)林原製)などを使用できる。
Pullulan is a polysaccharide in which maltotriose obtained by culturing filamentous fungi (Aureobasidium pullulans) is regularly α-1,6-linked, and commercially available product is “Pullan” (manufactured by Hayashibara Co., Ltd.). ) Etc. can be used.
アラビアガムは、マメ科アラビアゴムノキ又はその他の同属植物の分泌液から得られた多糖類を主成分とするものであれば特に制限はなく、例えば分泌液を乾燥したもの、分泌液を乾燥したものを粉砕したもの、分泌液を水に溶解して噴霧乾燥したもの、分泌液を水に溶解して脱塩し噴霧乾燥したものなどが挙げられる。市販品としては「ガムアラビックSD」(三栄源エフ・エフ・アイ(株)製)、「アラビックコールSS」(三栄薬品貿易(株))などを使用できる。
The gum arabic is not particularly limited as long as it is mainly composed of polysaccharides obtained from the secretions of leguminous gum arabes or other related plants, for example, dried secretions or dried secretions. , Pulverized secretory fluid in water and spray dried, secreted fluid dissolved in water, desalted and spray dried. Examples of commercially available products include “Gum Arabic SD” (manufactured by Saneigen FFI Co., Ltd.), “Arabic Cole SS” (Sanei Pharmaceutical Trading Co., Ltd.), and the like.
また、賦形剤(B)として、DE30以下のデキストリンと増粘多糖類に加えて、さらにトレハロースを含有させることが好ましい。トレハロースを含有させることにより、長期保存による高度不飽和脂肪酸に起因する風味劣化をさらに抑制できる。
3.その他の成分(C)
本発明において粉末油脂には、その他の成分(C)として、必要に応じて乳化剤を配合することもできる。 In addition to the dextrin of DE30 or less and the thickening polysaccharide, it is preferable to further contain trehalose as the excipient (B). By containing trehalose, flavor deterioration caused by highly unsaturated fatty acids due to long-term storage can be further suppressed.
3. Other ingredients (C)
In this invention, an emulsifier can also be mix | blended with powdered fats and oils as other components (C) as needed.
3.その他の成分(C)
本発明において粉末油脂には、その他の成分(C)として、必要に応じて乳化剤を配合することもできる。 In addition to the dextrin of DE30 or less and the thickening polysaccharide, it is preferable to further contain trehalose as the excipient (B). By containing trehalose, flavor deterioration caused by highly unsaturated fatty acids due to long-term storage can be further suppressed.
3. Other ingredients (C)
In this invention, an emulsifier can also be mix | blended with powdered fats and oils as other components (C) as needed.
乳化剤は食品用であれば特に限定されものではなく、例えば、レシチン、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウムなどを用いることができる。
The emulsifier is not particularly limited as long as it is for food. For example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene Glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like can be used.
これらの中でも、親油性グリセリン脂肪酸エステルを用いることが好ましい。親油性グリセリン脂肪酸エステルを含有することにより、油脂(A)の相溶性が向上し、油脂(A)全体での結晶化の促進を図ることができ、長期保存による高度不飽和脂肪酸に起因する劣化臭をさらに抑制できる。また粉末油脂の水への溶解性がさらに向上する。
Among these, it is preferable to use a lipophilic glycerin fatty acid ester. By containing the lipophilic glycerin fatty acid ester, the compatibility of the fat (A) can be improved, the crystallization of the whole fat (A) can be promoted, and deterioration due to highly unsaturated fatty acids due to long-term storage Odor can be further suppressed. In addition, the solubility of powdered fats and oils in water is further improved.
親油性グリセリン脂肪酸エステルとしては、HLBが1~10であるもの、例えばモノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステルなどを用いることができる。これらは1種単独で用いてもよく、2種以上を組み合わせて用いてもよい。特に飽和脂肪酸を主体とするものが好ましく、融点が55℃以上であることが好ましい。
As the lipophilic glycerin fatty acid ester, those having an HLB of 1 to 10, such as monoglycerin fatty acid ester, diglycerin fatty acid ester, and organic acid glycerin fatty acid ester can be used. These may be used alone or in combination of two or more. In particular, those mainly composed of saturated fatty acids are preferred, and the melting point is preferably 55 ° C. or higher.
ここでHLB値は、Griffin式(Atlas社法)により求めることができる。
また融点測定は、「食品添加物公定書解説書」記載の融点測定(B-233)方法により行うことができる。 Here, the HLB value can be obtained by the Griffin equation (Atlas method).
The melting point can be measured by the melting point measurement (B-233) method described in the “Food Additives Official Document Manual”.
また融点測定は、「食品添加物公定書解説書」記載の融点測定(B-233)方法により行うことができる。 Here, the HLB value can be obtained by the Griffin equation (Atlas method).
The melting point can be measured by the melting point measurement (B-233) method described in the “Food Additives Official Document Manual”.
親油性グリセリン脂肪酸エステルの含有量は、油脂(A)全量に対して0.1~5.0質量%が好ましい。この範囲であれば、上記効果が発現し、乳化剤の異味や、粉末油脂の水への溶解性が低下することも抑制できる。
The content of the lipophilic glycerin fatty acid ester is preferably 0.1 to 5.0% by mass with respect to the total amount of the fat (A). If it is this range, the said effect will express and it can also suppress that the taste of an emulsifier and the solubility to water of powdered fats and oils fall.
本発明において粉末油脂には、本発明の効果を損なわない範囲内において、その他の成分(C)として、抗酸化剤、フレーバー等を配合してもよい。
In the present invention, powdered fats and oils may be blended with other components (C) such as antioxidants and flavors as long as the effects of the present invention are not impaired.
抗酸化剤は、これを含有させることで、長期保存による高度不飽和脂肪酸に起因する劣化臭をさらに抑制できる。抗酸化剤としては、油溶性、水溶性のいずれも使用することができ、具体的には、アスコルビン酸又はその誘導体、エリソルビン酸又はその誘導体、トコフェロール、フラボノイド類、フェノール酸類、リグナン類、クルクミン類、クマリン類などが挙げられる。
By containing this antioxidant, it is possible to further suppress the deterioration odor caused by highly unsaturated fatty acids due to long-term storage. As the antioxidant, both oil-soluble and water-soluble can be used. Specifically, ascorbic acid or a derivative thereof, erythorbic acid or a derivative thereof, tocopherol, flavonoids, phenolic acids, lignans, curcumins And coumarins.
アスコルビン酸又はその誘導体としては、L-アスコルビン酸、L-アスコルビン酸ナトリウム、L-アスコルビン酸カリウム、L-アスコルビン酸カルシウム、L-アスコルビン酸リン酸エステル、L-アスコルビン酸リン酸エステルのマグネシウム塩、L-アスコルビン酸硫酸エステル、L-アスコルビン酸硫酸エステルの2ナトリウム塩、L-アスコルビン酸脂肪酸エステル(脂肪酸としてはミリスチン酸、パルミチン酸、ステアリン酸が挙げられる)、L-アスコルビン酸2-グルコシドなどが挙げられる。
Ascorbic acid or derivatives thereof include L-ascorbic acid, sodium L-ascorbate, potassium L-ascorbate, calcium L-ascorbate, L-ascorbic acid phosphate, magnesium salt of L-ascorbic acid phosphate, L-ascorbic acid sulfate, disodium salt of L-ascorbic acid sulfate, L-ascorbic acid fatty acid ester (fatty acids include myristic acid, palmitic acid, stearic acid), L-ascorbic acid 2-glucoside, etc. Can be mentioned.
エリソルビン酸又はその誘導体としては、エリソルビン酸、エリソルビン酸ナトリウム、エリソルビン酸カリウム、エリソルビン酸カルシウム、エリソルビン酸リン酸エステル、エリソルビン酸硫酸エステルなどが挙げられる。
Examples of erythorbic acid or derivatives thereof include erythorbic acid, sodium erythorbate, potassium erythorbate, calcium erythorbate, erythorbic acid phosphate, and erythorbic acid sulfate.
トコフェロールとしては、α型、β型、γ型、δ型等の各種の化学構造を有するものが知られているが、本発明ではいずれも使用することができる。
As the tocopherol, those having various chemical structures such as α-type, β-type, γ-type and δ-type are known, and any of them can be used in the present invention.
フラボノイド類としては、カテキン、アントシアニン、フラボン、イソフラボン、フラバン、フラバノン、ルチンなどが挙げられる。
Flavonoids include catechin, anthocyanin, flavone, isoflavone, flavan, flavanone, rutin and the like.
フェノール酸類としては、クロロゲン酸、エラグ酸、没食子酸、没食子酸プロピルなどが挙げられる。
Examples of phenolic acids include chlorogenic acid, ellagic acid, gallic acid, propyl gallate, and the like.
これらの中でも、アスコルビン酸、アスコルビン酸誘導体、カテキンを用いると、長期保存による劣化臭の抑制効果が強く、風味の点ではアスコルビン酸、アスコルビン酸誘導体が好ましい。また賦形剤(B)としてタンパクを用いる場合は、油溶性のアスコルビン酸誘導体であるアスコルビン酸脂肪酸エステルを用いることでタンパクの凝集を抑制でき、乳化が安定となる。中でも融点が低く、製造時に高温とせず使用できることからL-アスコルビル酸パルミチン酸エステル(ビタミンCパルミテート)が好ましい。またL-アスコルビル酸パルミチン酸エステルの油脂(A)への溶解性を向上させる点ではレシチンを併用することが好ましい。
Among these, when ascorbic acid, ascorbic acid derivatives, and catechin are used, the effect of suppressing deterioration odor due to long-term storage is strong, and ascorbic acid and ascorbic acid derivatives are preferred in terms of flavor. Moreover, when using protein as an excipient | filler (B), protein aggregation can be suppressed by using ascorbic acid fatty acid ester which is an oil-soluble ascorbic acid derivative, and emulsification becomes stable. Among them, L-ascorbyl palmitate (vitamin C palmitate) is preferred because it has a low melting point and can be used without being heated at the time of production. In addition, lecithin is preferably used in combination in order to improve the solubility of L-ascorbyl palmitate in the oil (A).
フレーバーは、これを含有させることで、長期保存による高度不飽和脂肪酸に起因する風味劣化をさらに抑制できる。フレーバーとしては、油溶性、水溶性のいずれも使用でき、具体的には、柑橘由来(レモン、オレンジ、カボス、ユズ、ライム、グレープフルーツ)、乳由来(バター、ミルク、チーズ)、ジンジャー、ニンニク、ネギ、山椒、ワサビ、ハーブ由来(ローズマリー、ミント、レモンバーム、レモングラス、オレガノ、バジル、ラベンダー)のものなどが挙げられる。
Flavor can further suppress flavor deterioration due to highly unsaturated fatty acids due to long-term storage by containing this. Flavors can be either oil-soluble or water-soluble, specifically citrus-derived (lemon, orange, kabosu, yuzu, lime, grapefruit), milk-derived (butter, milk, cheese), ginger, garlic, Examples include those derived from leek, yam, wasabi and herbs (rosemary, mint, lemon balm, lemongrass, oregano, basil, lavender).
これらの中でも柑橘由来のフレーバーが好ましく、水相に添加するとフレーバーに起因する風味発現も抑制できる。すなわち粉末油脂自体が無味であり、そのまま喫食する場合や他の素材と混合して用いる場合等に他の素材の風味を損なうことなく用いることができる。
Among these, flavors derived from citrus are preferable, and when added to the aqueous phase, flavor expression due to the flavor can also be suppressed. That is, powdered fats and oils themselves are tasteless, and can be used without sacrificing the flavor of other materials when eating as it is or when mixed with other materials.
フレーバーの含有量は、油脂(A)全量に対して0.01~0.5質量%が好ましい。
4.粉末油脂の製造
本発明において粉末油脂は、例えば、油脂(A)、賦形剤(B)、水、及び必要に応じてその他の成分(C)などの他の原材料を配合して水中油型に乳化後、水中油型乳化物を加熱乾燥し粉末化することによって製造することができる。以下に本発明の粉末油脂の製造方法の一例を説明する。 The flavor content is preferably 0.01 to 0.5% by mass relative to the total amount of the fat (A).
4). Production of powdered oil and fat In the present invention, the powdered oil and fat is, for example, an oil-in-water type blended with other raw materials such as oil and fat (A), excipient (B), water, and other components (C) as necessary. After emulsification, the oil-in-water emulsion can be heated and dried to be powdered. Below, an example of the manufacturing method of the powdered fats and oils of this invention is demonstrated.
4.粉末油脂の製造
本発明において粉末油脂は、例えば、油脂(A)、賦形剤(B)、水、及び必要に応じてその他の成分(C)などの他の原材料を配合して水中油型に乳化後、水中油型乳化物を加熱乾燥し粉末化することによって製造することができる。以下に本発明の粉末油脂の製造方法の一例を説明する。 The flavor content is preferably 0.01 to 0.5% by mass relative to the total amount of the fat (A).
4). Production of powdered oil and fat In the present invention, the powdered oil and fat is, for example, an oil-in-water type blended with other raw materials such as oil and fat (A), excipient (B), water, and other components (C) as necessary. After emulsification, the oil-in-water emulsion can be heated and dried to be powdered. Below, an example of the manufacturing method of the powdered fats and oils of this invention is demonstrated.
賦形剤(B)を含む水相と油脂(A)を含む油相を調製し、これらをホモミキサー等で加温下にて攪拌後、ホモジナイザー等で均質化することにより水中油型乳化物とし、その後、加熱乾燥して粉末油脂を得る。水相と油相は、好ましくは50~90℃、より好ましくは65~85℃に加温し、これにより添加した成分を完全に溶解しておくことが望ましい。乳化工程は、好ましくは50~90℃、より好ましくは65~85℃に調温して行う。高度不飽和脂肪酸含有油脂は、高温下において油脂の酸化により劣化し、製造中での異臭が発生すること、粉末油脂自体の風味が劣化することから、油相の加温と乳化工程は60~70℃で行うことが特に好ましい。水中油型乳化物を加熱乾燥し粉末化する方法としては、一般的に知られている噴霧乾燥法を用いることができる。賦形剤(B)は被覆材として機能し、乾燥後の粉末油脂は、油脂(A)が賦形剤(B)で覆われた(カプセル化した)形状となる。より具体的には、本発明において粉末油脂は以下の工程で製造することができる。
An oil-in-water emulsion is prepared by preparing an aqueous phase containing an excipient (B) and an oily phase containing an oil (A), stirring them with a homomixer and the like, and then homogenizing them with a homogenizer and the like. And then dried by heating to obtain a powdered fat. The aqueous phase and the oil phase are preferably heated to 50 to 90 ° C., more preferably 65 to 85 ° C., so that the added components are completely dissolved. The emulsification step is preferably performed by adjusting the temperature to 50 to 90 ° C, more preferably 65 to 85 ° C. Highly unsaturated fatty acid-containing fats and oils are deteriorated by oxidation of fats and oils at high temperatures, producing a strange odor during production, and the flavor of the powdered fats and oils itself is deteriorated. It is particularly preferable to carry out at 70 ° C. As a method for heat-drying and pulverizing the oil-in-water emulsion, a generally known spray drying method can be used. The excipient (B) functions as a coating material, and the powdered fat after drying has a shape in which the fat (A) is covered (encapsulated) with the excipient (B). More specifically, in the present invention, powdered fats and oils can be produced by the following steps.
乳化工程では、前記の原材料を乳化機の撹拌槽に投入して撹拌混合した後、圧力式ホモジナイザーで油滴サイズを微細化する。
In the emulsification step, the above raw materials are put into an agitation tank of an emulsifier and agitated and mixed, and then the oil droplet size is refined by a pressure type homogenizer.
水の配合量は、特に限定されないが、例えば、水以外の原材料の合計量100質量部に対して50~200質量部の範囲にすることができる。
The amount of water blended is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass with respect to 100 parts by mass of the total amount of raw materials other than water.
配合手順は、特に限定されないが、例えば、賦形剤(B)などの水溶性の原材料を水に添加し、加温下に攪拌して完全に溶解させた後、ホモミキサーで攪拌しながら、油脂(A)を含む油相を加熱溶解させたものを滴下して乳化することができる。
The blending procedure is not particularly limited. For example, a water-soluble raw material such as excipient (B) is added to water, stirred under heating to completely dissolve, and then stirred with a homomixer. The oil phase containing the oil (A) can be emulsified by dropwise addition.
得られた乳化液は、圧力式ホモジナイザーに供給することによって油滴サイズが微細化される。例えば、市販の圧力式ホモジナイザーを用いて、10~250kgf/cm2程度の圧力をかけて均質化し、油滴サイズを微細化することができる。
The obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer. For example, a commercially available pressure homogenizer can be used to homogenize by applying a pressure of about 10 to 250 kgf / cm 2 to reduce the oil droplet size.
次に、油滴サイズを微細化した乳化液を高圧ポンプで噴霧乾燥機の入口に供給し、高温熱風を吹き込み、噴霧乾燥機の槽内に上方から噴霧する。噴霧乾燥された粉末油脂は槽内底部に堆積される。噴霧乾燥機としては、例えば、アトマイザー方式やノズル方式で噴霧するスプレードライヤーを用いることができる。
Next, the emulsified liquid whose oil droplet size is refined is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above. The spray-dried powdered fat is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used.
次に、噴霧乾燥された粉末油脂を噴霧乾燥機の槽内から取り出した後、振動流動槽などにより搬送しながら冷風で冷却することによって、粉末油脂を製造することができる。なお、適宜のときに加熱殺菌工程などを設けることもできる。
Next, after the spray-dried powdered oil / fat is taken out from the tank of the spray-dryer, the powdered oil / fat can be produced by cooling with cold air while being conveyed by a vibrating fluidized tank or the like. In addition, a heat sterilization process etc. can also be provided at an appropriate time.
粉末油脂は劣化を抑制する観点から、窒素置換し充填することが好ましい。
From the viewpoint of suppressing deterioration, powder oil is preferably filled with nitrogen.
本発明により得られる粉末油脂は水中油型乳化物を乾燥したものであり、水に添加すると元の水中油型乳化物となり、微細な油滴が再分散した状態となる。再溶解後の油滴のメディアン径は、例えば0.3~2μmであり、好ましくは0.5~1.2μm、さらに好ましくは0.5~1μm未満である。
The powdered fats and oils obtained by the present invention are obtained by drying an oil-in-water emulsion, and when added to water, the original oil-in-water emulsion is obtained and fine oil droplets are redispersed. The median diameter of the oil droplet after re-dissolution is, for example, 0.3 to 2 μm, preferably 0.5 to 1.2 μm, and more preferably 0.5 to less than 1 μm.
なお、最終的に得られた粉末油脂は0.5~4.0質量%程度の水分を含んでいる。
In addition, the finally obtained powdered oil contains about 0.5 to 4.0% by mass of water.
以上の粉末油脂の製造工程において、好ましい一つの態様では、油相に油脂(A)を含有し、水相に賦形剤(B)を含有する水中油型乳化物にアルコールを含有させ、このアルコールを含有する水中油型乳化物を加熱下で乾燥する。
In the above process for producing powdered fats and oils, in a preferred embodiment, an oil is contained in the oil phase and the oil-in-water emulsion containing the fat (A) in the water phase and the excipient (B) in the water phase. The oil-in-water emulsion containing alcohol is dried under heating.
より具体的には、水相にアルコールを添加し、このアルコールを含有する水相と油相とを上記の工程で水中油型に乳化後、この水中油型乳化物を加熱乾燥し粉末化する。水相にアルコールを添加することにより、油脂(A)に含まれる、高度不飽和脂肪酸に起因する異臭成分を粉末化の際に揮発させることが可能であり、異臭をより低減できる。また、粉末油脂の風味を向上させることができる。異臭を加熱乾燥の際にアルコールとともに揮発させることで異臭が低減すると、風味の向上に寄与するものと推測される。
More specifically, an alcohol is added to the aqueous phase, and the aqueous phase and the oil phase containing the alcohol are emulsified into an oil-in-water type in the above-described step, and then the oil-in-water emulsion is heated and dried to be powdered. . By adding alcohol to the aqueous phase, it is possible to volatilize the off-flavor component resulting from the highly unsaturated fatty acid contained in the fat (A) during powdering, and the off-flavor can be further reduced. Moreover, the flavor of powdered fats and oils can be improved. If the off-flavor is reduced by volatilizing the off-flavor with the alcohol during heat drying, it is presumed to contribute to the improvement of the flavor.
アルコールとしては、食品に使用可能なものであれば特に限定されず、例えば、エタノール、酒類、味醂、アルコール製剤などが挙げられる。
Alcohol is not particularly limited as long as it can be used for food, and examples thereof include ethanol, alcoholic beverages, miso, and alcohol preparations.
これらの中でも、アルコール含有量が高い方が、低添加量で上記の効果を得ることができることから、エタノールを用いることが好ましい。アルコールの添加量は、水中油型乳化物の水を除く全量(固形分)に対して0.01~10質量%が好ましい。この範囲であると、高度不飽和脂肪酸に起因する異臭を低減でき、かつ粉末化前の水中油型乳化物を製造する際の乳化安定性が不安定となることも抑制できる。
Among these, it is preferable to use ethanol because the higher the alcohol content, the lower the added amount. The amount of alcohol added is preferably 0.01 to 10% by mass with respect to the total amount (solid content) excluding water of the oil-in-water emulsion. Within this range, the off-flavor attributed to highly unsaturated fatty acids can be reduced, and the emulsion stability when producing an oil-in-water emulsion before pulverization can also be suppressed.
なお、以上のアルコールを添加する方法によって最終的に得られた粉末油脂は1質量%以下のアルコール由来の残存成分を含んでいてもよい。
5.粉末油脂を用いた飲食品
本発明により得られる粉末油脂は、保存時の異臭の発生が起こりにくいことから長期にわたり良好な風味を維持することができる。また、粉体の流動性と水への溶解性も良好である。したがって広い範囲の飲食品に使用することができ、製菓製パン、スープ類、ソース類、飲料、フライバッター、スナック惣菜類、水産練り製品、畜肉製品、ミックス粉、栄養強化食品、サプリメント、ペットフード、飼料などに好適に用いることができる。 In addition, the powdery fat finally obtained by the method of adding the above alcohol may contain 1 mass% or less of alcohol-derived residual components.
5. Food / beverage products using powdered fats and oils The powdered fats and oils obtained by this invention can maintain a favorable flavor over a long period of time since generation | occurrence | production of the nasty smell at the time of a preservation | save does not occur easily. Moreover, the fluidity of the powder and the solubility in water are also good. Therefore, it can be used for a wide range of foods and drinks, such as confectionery bread, soups, sauces, beverages, fly batters, snacks, seafood products, livestock products, mixed flour, fortified foods, supplements, pet food, It can be suitably used for feed and the like.
5.粉末油脂を用いた飲食品
本発明により得られる粉末油脂は、保存時の異臭の発生が起こりにくいことから長期にわたり良好な風味を維持することができる。また、粉体の流動性と水への溶解性も良好である。したがって広い範囲の飲食品に使用することができ、製菓製パン、スープ類、ソース類、飲料、フライバッター、スナック惣菜類、水産練り製品、畜肉製品、ミックス粉、栄養強化食品、サプリメント、ペットフード、飼料などに好適に用いることができる。 In addition, the powdery fat finally obtained by the method of adding the above alcohol may contain 1 mass% or less of alcohol-derived residual components.
5. Food / beverage products using powdered fats and oils The powdered fats and oils obtained by this invention can maintain a favorable flavor over a long period of time since generation | occurrence | production of the nasty smell at the time of a preservation | save does not occur easily. Moreover, the fluidity of the powder and the solubility in water are also good. Therefore, it can be used for a wide range of foods and drinks, such as confectionery bread, soups, sauces, beverages, fly batters, snacks, seafood products, livestock products, mixed flour, fortified foods, supplements, pet food, It can be suitably used for feed and the like.
本発明により得られる粉末油脂は、焼成品に好適に用いることができる。焼成品は、この粉末油脂を配合した製菓製パン生地を焼成することによって製造される。
The powdered fats and oils obtained by the present invention can be suitably used for fired products. A baked product is manufactured by baking the confectionery bread dough which mix | blended this powdered fats and oils.
焼成品のパンとしては、例えば、食パン、ロールパン、フランスパン、菓子パン、デニッシュ、クロワッサン、パイなどのペストリーなどが挙げられる。
Examples of the baked bread include pastries such as white bread, roll bread, French bread, sweet bread, Danish, croissant, and pie.
焼成品の焼き菓子としては、例えば、クッキー、ビスケット、シュトーレン、パネトーネ、クグロフ、ブリオッシュ、ドーナツ、バターケーキ、パウンドケーキ、スポンジ、ブッセ、ホットケーキ、ワッフルなどが挙げられる。
Examples of the baked goods of the baked product include cookies, biscuits, stollen, panettone, kuguroff, brioche, donut, butter cake, pound cake, sponge, bushe, hot cake, waffle and the like.
本発明において粉末油脂の製造に使用される油脂(A)は、高度不飽和脂肪酸含有油脂と共に、ヨウ素価が50未満の油脂を含有し、かつ30℃での固体脂含量が8%以上であることから、このような油脂(A)を使用することで、高度不飽和脂肪酸の臭いなどによる風味への影響が小さく、焼成品の風味が良好である。また焼成品を長期保存しても、高度不飽和脂肪酸の酸化が抑制されて、良好な風味を維持できる。また、酸化しやすい高度不飽和脂肪酸含有油脂を含んだ油脂(A)の酸化を抑えるために抗酸化剤を用いると、抗酸化剤の影響によって焼成品の色調が強くなり、商品価値が低いものとなりやすい。しかし本発明では、抗酸化剤を含有していても賦形剤(B)により被覆され粉末油脂の形状となっているため、焼成品の色調を害することなく、商品価値を維持することができ、かつ抗酸化剤によって長期に油脂(A)の劣化を抑制できる。
The fats and oils (A) used in the production of powdered fats and oils in the present invention contain fats and oils having an iodine value of less than 50 together with fats and oils containing highly unsaturated fatty acids, and the solid fat content at 30 ° C is 8% or more. Therefore, by using such fats and oils (A), the influence of the highly unsaturated fatty acid odor on the flavor is small, and the flavor of the baked product is good. Moreover, even if the baked product is stored for a long period of time, oxidation of the highly unsaturated fatty acid is suppressed and a good flavor can be maintained. In addition, when antioxidants are used to suppress oxidation of fats and oils (A) containing highly unsaturated fatty acid-containing fats and oils that are easily oxidized, the color of the fired product becomes strong due to the influence of the antioxidants, and the product value is low It is easy to become. However, in the present invention, even if it contains an antioxidant, it is coated with the excipient (B) and is in the form of powdered oil and fat, so that the commercial value can be maintained without harming the color tone of the fired product. In addition, the deterioration of the fat (A) can be suppressed for a long time by the antioxidant.
焼成品がパンである場合には、高度不飽和脂肪酸を含有する油脂(A)を配合しても、これに起因する臭いを抑えかつ、生地切れが起こりにくく機械耐性に優れ、ボリュームのある(比容積の大きい)パンを得ることができる。生地に配合する油脂が粉末状(粉体状)ではなく液体状であると、パン生地を製造する際に生地切れが起きやすいという問題がある。一方、高度不飽和脂肪酸含有油脂を粉末化した油脂を用いても、生地切れ及び高度不飽和脂肪酸含有油脂に起因する臭いの抑制をいずれも満足することは難しい。本発明において粉末油脂の製造に使用される油脂(A)は、高度不飽和脂肪酸含有油脂と共に、ヨウ素価が50未満の油脂を含有し、かつ30℃での固体脂含量が8%以上であることから、生地切れが起こりにくく機械耐性に優れ、かつ高度不飽和脂肪酸含有油脂に起因する臭いを抑制できる。生地切れに関しては、本発明において加熱乾燥により製造される粉末油脂は、再溶解後の粒子径が小さいことから製パンの生地作製時にグルテンの周りに微細に分散し、生地の柔軟性が得られ、生地切れが起きにくくなると考えられる。賦形剤(B)の増粘多糖類は、配合量が多くなると生地が硬くなり生地切れが起こりやすくなることなどを考慮すると、賦形剤(B)は、DE30以下のデキストリンと増粘多糖類とを含有することが好ましく、増粘多糖類に対するデキストリンの質量比は5~100であることがより好ましい。生地の機械耐性とパンのボリュームの双方が良好となる点を考慮すると、増粘多糖類としてはプルランが好ましい。また、生地の機械耐性がさらに向上する点を考慮すると、乳化剤としてモノグリセリン脂肪酸エステルなどの親油性グリセリン脂肪酸エステルを水中油型乳化物に配合することが好ましい。
When the baked product is bread, even when blended with fats and oils (A) containing highly unsaturated fatty acids, the odor caused by this is suppressed, the dough is hardly cut off, has excellent mechanical resistance, and has a large volume ( A bread having a large specific volume can be obtained. If the fats and oils blended in the dough is in a liquid form rather than a powder form (powder form), there is a problem that the dough is likely to be cut when the bread dough is manufactured. On the other hand, even if fats and oils obtained by pulverizing highly unsaturated fatty acid-containing fats and oils are used, it is difficult to satisfy both the cut of the dough and the suppression of odor caused by the highly unsaturated fatty acid-containing fats and oils. The fats and oils (A) used in the production of powdered fats and oils in the present invention contain fats and oils having an iodine value of less than 50 together with fats and oils containing highly unsaturated fatty acids, and the solid fat content at 30 ° C is 8% or more. Therefore, the dough is hardly cut off and excellent in mechanical resistance, and the odor caused by the highly unsaturated fatty acid-containing oil can be suppressed. Regarding dough breakage, the powdered fat produced by heat drying in the present invention has a small particle size after re-dissolution, so that it is finely dispersed around gluten during the preparation of bread dough, and the flexibility of the dough is obtained. It is considered that the fabric is less likely to break. In view of the fact that the thickening polysaccharide of excipient (B) increases the blending amount, the dough becomes hard and the dough tends to break, and so on. It is preferable to contain saccharides, and the mass ratio of dextrin to thickening polysaccharide is more preferably 5 to 100. Considering that both the mechanical resistance of the dough and the volume of bread are good, pullulan is preferred as the thickening polysaccharide. In consideration of further improving the mechanical resistance of the dough, it is preferable to add a lipophilic glycerin fatty acid ester such as a monoglycerin fatty acid ester as an emulsifier to the oil-in-water emulsion.
焼成品は、本発明により得られる粉末油脂を製菓製パン生地に配合し、この生地を焼成することによって得られる。焼成は、例えば公知の方法及び条件に従って行うことができる。
The baked product is obtained by blending the powdered fat obtained according to the present invention into a confectionery bread dough and baking the dough. Firing can be performed, for example, according to known methods and conditions.
生地は穀粉を主成分とし、穀粉としては、通常、焼成品の生地に配合されるものであれば、特に限定されないが、例えば、小麦粉(強力粉、中力粉、薄力粉など)、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉などが挙げられる。
The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into a baked product dough. For example, wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour Corn flour, rye flour, buckwheat flour, soybean flour and the like.
また本発明により得られる粉末油脂は粉体状であるため、この粉末油脂は、製菓製パン生地に配合する他の粉体状の原材料と混合したミックス粉としても好適に用いることができる。
Moreover, since the powdered fats and oils obtained by this invention are powdery, this powdered fats and oils can be used suitably also as mixed powder mixed with the other powdery raw material mix | blended with confectionery bread dough.
本発明により得られる粉末油脂の生地における配合量は、焼成品の種類によっても異なり特に限定されないが、生地に配合される穀粉100質量部に対して、例えば0.1~40質量部である。焼成品がパンの場合、本発明により得られる粉末油脂の配合量は、生地に配合される穀粉類100質量部に対して、例えば0.1~20質量部であり、焼成したパンの風味がさらに向上することを考慮すると、0.1~15質量部が好ましい。パン生地は、直捏法、中種法、液種法、オールインミックス法、中種法などによって製造することができる。焼成品がクッキーの場合は、本発明により得られる粉末油脂の配合量は、生地に配合される穀粉類100質量部に対して、例えば0.1~30質量部であり、焼成したクッキーの食感が良好であることから0.1~20質量部が好ましい。
The amount of powdered fats and oils obtained by the present invention in the dough varies depending on the type of baked product and is not particularly limited, but is, for example, 0.1 to 40 parts by mass with respect to 100 parts by mass of flour blended in the dough. When the baked product is bread, the amount of the powdered oil obtained according to the present invention is, for example, 0.1 to 20 parts by weight with respect to 100 parts by weight of flour blended in the dough, and the flavor of the baked bread is Considering further improvement, 0.1 to 15 parts by mass is preferable. Bread dough can be produced by the straight rice method, the middle seed method, the liquid seed method, the all-in-mix method, the middle seed method, or the like. When the baked product is a cookie, the amount of the powdered fat obtained according to the present invention is, for example, 0.1 to 30 parts by mass with respect to 100 parts by mass of flour mixed with the dough. The amount is preferably 0.1 to 20 parts by mass because the feeling is good.
生地には、穀粉と本発明により得られる粉末油脂以外にも、通常、焼成品の生地に配合されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、焼成品の生地に配合される範囲を考慮して特に制限なく配合することができる。具体的には、例えば、水、乳、乳製品、蛋白質、糖質、卵、卵加工品、澱粉、塩類、乳化剤、乳化起泡剤(乳化油脂)、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、フレーバー、酵素などが挙げられる。
In addition to cereal flour and the powdered fats and oils obtained by the present invention, the dough can be blended without particular limitation as long as it is usually blended with the dough of the baked product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, egg products, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), yeast, yeast food, cacao mass, cocoa powder, Chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, kinakome, tofu, soymilk, soy protein, swelling agent, sweetener, seasoning, spice, Coloring agents, flavors, enzymes and the like can be mentioned.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、表1、表2、表5、表6、表9~11の配合は質量部を示す。また表1、表2、表5、表10における実施例1~42の油脂及び賦形剤は、上記油脂(A)及び賦形剤(B)に相当する。
(1)分析
各油脂のヨウ素価は、基準油脂分析試験法(公益社団法人日本油化学会)の「2.3.4.1-2013 ヨウ素価(ウィイス-シクロヘキサン法)」で測定した。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. In addition, the composition of Table 1, Table 2, Table 5, Table 6, and Tables 9 to 11 represents parts by mass. The fats and excipients of Examples 1-42 in Table 1, Table 2, Table 5, and Table 10 correspond to the fats and oils (A) and the excipient (B).
(1) Analysis The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat / oil analysis test method (Japan Oil Chemistry Society).
(1)分析
各油脂のヨウ素価は、基準油脂分析試験法(公益社団法人日本油化学会)の「2.3.4.1-2013 ヨウ素価(ウィイス-シクロヘキサン法)」で測定した。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. In addition, the composition of Table 1, Table 2, Table 5, Table 6, and Tables 9 to 11 represents parts by mass. The fats and excipients of Examples 1-42 in Table 1, Table 2, Table 5, and Table 10 correspond to the fats and oils (A) and the excipient (B).
(1) Analysis The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat / oil analysis test method (Japan Oil Chemistry Society).
油脂の固体脂含量(SFC)は、基準油脂分析試験法(公益社団法人日本油化学会)の「2.2.9-2013 固体脂含量(NMR法)」で測定した。
The solid fat content (SFC) of the fats and oils was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemists' Society).
粉末油脂の再溶解時のメディアン径は、粉末油脂を10質量%になるよう水に溶解し、島津製作所製:SALD-2300湿式レーザー回折装置により測定し、粒子径分布の中央値として求めた。
(2)粉末油脂の評価
<粉末油脂の製造>
表1、表2に記載の油脂に乳化剤、抗酸化剤、フレーバーを添加し70℃に加熱し撹拌後、油相とした。表1、表2の合計質量と同量の温水(60℃)にカゼインナトリウム、デキストリン、増粘多糖類、トレハロース、エタノール、フレーバーを添加し70℃に加熱し、水相とした。水相と油相を混合した後、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化し、水中油型乳化物を得た。得られた水中油型乳化物を、ノズル式スプレードライヤーを用いて噴霧乾燥し、水分1.2質量%の粉末油脂を得た(噴霧乾燥条件:入口温度210℃)。
<評価>
実施例及び比較例の各試料について以下の評価を行った。以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20~40代の男性4名、女性6名を選抜した。
[粉末油脂の臭い]
20℃で1日保管した後、パネル10名により高度不飽和脂肪酸含有油脂由来の臭い(魚油臭あるいはエゴマ臭)の有無を判断した。これに基づいて以下の基準で評価した。
評価基準
5点:9名以上が油脂由来の臭いなく良好であると評価した。
4点:8~7名が油脂由来の臭いなく良好であると評価した。
3点:6~5名が油脂由来の臭いなく良好であると評価した。
2点:4~3名が油脂由来の臭いなく良好であると評価した。
1点:油脂由来の臭いなく良好であると評価したのは2名以下であった。
[粉末油脂の劣化臭]
30℃で180日間保管した後、パネル10名により劣化臭の有無の判断をした。これに基づいて以下の基準で評価した。
評価基準
5点:9名以上が劣化臭なく良好であると評価した。
4点:8~7名が劣化臭なく良好であると評価した。
3点:6~5名が劣化臭なく良好であると評価した。
2点:4~3名が劣化臭なく良好であると評価した。
1点:劣化臭なく良好であると評価したのは2名以下であった。
[粉末油脂の風味]
20℃で1日保管した後、パネル10名により粉末油脂を摂取し、高度不飽和脂肪酸含有油脂由来の異味を判断した。これに基づいて以下の基準で評価した。
評価基準
5点:9名以上が異味なく良好であると評価した。
4点:8~7名が異味なく良好であると評価した。
3点:6~5名が異味なく良好であると評価した。
2点:4~3名が異味なく良好であると評価した。
1点:異味なく良好であると評価したのは2名以下であった。
[粉末油脂の流動性]
粉末油脂を手に取り、触感、目視にて、以下の基準で評価した。
評価基準
5点:粉が均一で、流動性が非常に良い。
4点:粉が均一で、流動性が良い。
3点:粉がやや不均一であるが、流動性が良い。
2点:粉が不均一で、流動性が悪い。
1点:粉が不均一で、流動性がかなり悪い。
[粉末油脂の溶解性]
40℃の水197gに粉末油脂3gを入れ、薬さじで30秒間攪拌し、粉末油脂の溶け方を以下の基準で評価した。
評価基準
5点:溶け残りがない。
4点:溶け残りがあまりない。
3点:溶け残りが少しある。
2点:溶け残りがある。
1点:溶け残りがかなりある。
上記の評価結果を表3、表4に示す。なお、表2の※1~※12は、表1の※1~※12と同じものを使用した。 The median diameter at the time of re-dissolution of the powdered fats and oils was obtained by dissolving the powdered fats and oils in water so as to be 10% by mass, and measuring with a SALD-2300 wet laser diffractometer manufactured by Shimadzu Corp.
(2) Evaluation of powdered oil and fat <Production of powdered oil and fat>
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 1 and 2 and heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 1 and 2, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm 2 using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Evaluation>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami), a taste concentration difference test, a food taste discrimination test, and a standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Odor of powder oil]
After storing at 20 ° C. for 1 day, the presence or absence of a odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid-containing fats and oils was judged by 10 panelists. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
[Deterioration odor of powder oil]
After storing at 30 ° C. for 180 days, the panel 10 judges whether or not there is a deterioration odor. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: 9 people or more was evaluated to be a deterioration smell good without.
4 points: 8 to 7 people evaluated that there was no deterioration odor.
3 points: 6 to 5 people evaluated that there was no deterioration odor.
2 points: 4 to 3 people evaluated that there was no deterioration odor.
1 point: Two or less people evaluated it as good without deterioration odor.
[Flavor of powdered oil and fat]
After storing at 20 ° C. for one day, powder fats and oils were ingested by 10 panelists, and the taste derived from highly unsaturated fatty acid-containing fats and oils was judged. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without any taste.
4 points: Eight to seven persons evaluated that they were good without taste.
3 points: 6 to 5 persons evaluated that they were good without taste.
2 points: 4 to 3 people evaluated that they were good without taste.
1 point: No more than 2 people evaluated it as being good without taste.
[Flowability of powder oil]
Powdered oil and fat was picked up and evaluated by the following criteria by touch and visual observation.
Evaluation criteria 5 points: The powder is uniform and the fluidity is very good.
4 points: Powder is uniform and fluidity is good.
3 points: Powder is slightly non-uniform, but fluidity is good.
2 points: Non-uniform powder and poor fluidity.
1 point: The powder is non-uniform and the fluidity is quite poor.
[Solubility of powder oil]
3 g of powdered fats and oils were added to 197 g of water at 40 ° C., stirred for 30 seconds with a spoon, and the method for dissolving the powdered fats and oils was evaluated according to the following criteria.
Evaluation criteria 5 points: No unmelted residue.
4 points: There is not much undissolved residue.
3 points: There is a little unmelted residue.
2 points: There is unmelted residue.
1 point: There is considerable unmelted residue.
The evaluation results are shown in Tables 3 and 4. Note that * 1 to * 12 in Table 2 were the same as * 1 to * 12 in Table 1.
(2)粉末油脂の評価
<粉末油脂の製造>
表1、表2に記載の油脂に乳化剤、抗酸化剤、フレーバーを添加し70℃に加熱し撹拌後、油相とした。表1、表2の合計質量と同量の温水(60℃)にカゼインナトリウム、デキストリン、増粘多糖類、トレハロース、エタノール、フレーバーを添加し70℃に加熱し、水相とした。水相と油相を混合した後、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化し、水中油型乳化物を得た。得られた水中油型乳化物を、ノズル式スプレードライヤーを用いて噴霧乾燥し、水分1.2質量%の粉末油脂を得た(噴霧乾燥条件:入口温度210℃)。
<評価>
実施例及び比較例の各試料について以下の評価を行った。以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20~40代の男性4名、女性6名を選抜した。
[粉末油脂の臭い]
20℃で1日保管した後、パネル10名により高度不飽和脂肪酸含有油脂由来の臭い(魚油臭あるいはエゴマ臭)の有無を判断した。これに基づいて以下の基準で評価した。
評価基準
5点:9名以上が油脂由来の臭いなく良好であると評価した。
4点:8~7名が油脂由来の臭いなく良好であると評価した。
3点:6~5名が油脂由来の臭いなく良好であると評価した。
2点:4~3名が油脂由来の臭いなく良好であると評価した。
1点:油脂由来の臭いなく良好であると評価したのは2名以下であった。
[粉末油脂の劣化臭]
30℃で180日間保管した後、パネル10名により劣化臭の有無の判断をした。これに基づいて以下の基準で評価した。
評価基準
5点:9名以上が劣化臭なく良好であると評価した。
4点:8~7名が劣化臭なく良好であると評価した。
3点:6~5名が劣化臭なく良好であると評価した。
2点:4~3名が劣化臭なく良好であると評価した。
1点:劣化臭なく良好であると評価したのは2名以下であった。
[粉末油脂の風味]
20℃で1日保管した後、パネル10名により粉末油脂を摂取し、高度不飽和脂肪酸含有油脂由来の異味を判断した。これに基づいて以下の基準で評価した。
評価基準
5点:9名以上が異味なく良好であると評価した。
4点:8~7名が異味なく良好であると評価した。
3点:6~5名が異味なく良好であると評価した。
2点:4~3名が異味なく良好であると評価した。
1点:異味なく良好であると評価したのは2名以下であった。
[粉末油脂の流動性]
粉末油脂を手に取り、触感、目視にて、以下の基準で評価した。
評価基準
5点:粉が均一で、流動性が非常に良い。
4点:粉が均一で、流動性が良い。
3点:粉がやや不均一であるが、流動性が良い。
2点:粉が不均一で、流動性が悪い。
1点:粉が不均一で、流動性がかなり悪い。
[粉末油脂の溶解性]
40℃の水197gに粉末油脂3gを入れ、薬さじで30秒間攪拌し、粉末油脂の溶け方を以下の基準で評価した。
評価基準
5点:溶け残りがない。
4点:溶け残りがあまりない。
3点:溶け残りが少しある。
2点:溶け残りがある。
1点:溶け残りがかなりある。
上記の評価結果を表3、表4に示す。なお、表2の※1~※12は、表1の※1~※12と同じものを使用した。 The median diameter at the time of re-dissolution of the powdered fats and oils was obtained by dissolving the powdered fats and oils in water so as to be 10% by mass, and measuring with a SALD-2300 wet laser diffractometer manufactured by Shimadzu Corp.
(2) Evaluation of powdered oil and fat <Production of powdered oil and fat>
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 1 and 2 and heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 1 and 2, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm 2 using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Evaluation>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami), a taste concentration difference test, a food taste discrimination test, and a standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Odor of powder oil]
After storing at 20 ° C. for 1 day, the presence or absence of a odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid-containing fats and oils was judged by 10 panelists. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
[Deterioration odor of powder oil]
After storing at 30 ° C. for 180 days, the panel 10 judges whether or not there is a deterioration odor. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: 9 people or more was evaluated to be a deterioration smell good without.
4 points: 8 to 7 people evaluated that there was no deterioration odor.
3 points: 6 to 5 people evaluated that there was no deterioration odor.
2 points: 4 to 3 people evaluated that there was no deterioration odor.
1 point: Two or less people evaluated it as good without deterioration odor.
[Flavor of powdered oil and fat]
After storing at 20 ° C. for one day, powder fats and oils were ingested by 10 panelists, and the taste derived from highly unsaturated fatty acid-containing fats and oils was judged. Based on this, the following criteria were used for evaluation.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without any taste.
4 points: Eight to seven persons evaluated that they were good without taste.
3 points: 6 to 5 persons evaluated that they were good without taste.
2 points: 4 to 3 people evaluated that they were good without taste.
1 point: No more than 2 people evaluated it as being good without taste.
[Flowability of powder oil]
Powdered oil and fat was picked up and evaluated by the following criteria by touch and visual observation.
Evaluation criteria 5 points: The powder is uniform and the fluidity is very good.
4 points: Powder is uniform and fluidity is good.
3 points: Powder is slightly non-uniform, but fluidity is good.
2 points: Non-uniform powder and poor fluidity.
1 point: The powder is non-uniform and the fluidity is quite poor.
[Solubility of powder oil]
3 g of powdered fats and oils were added to 197 g of water at 40 ° C., stirred for 30 seconds with a spoon, and the method for dissolving the powdered fats and oils was evaluated according to the following criteria.
Evaluation criteria 5 points: No unmelted residue.
4 points: There is not much undissolved residue.
3 points: There is a little unmelted residue.
2 points: There is unmelted residue.
1 point: There is considerable unmelted residue.
The evaluation results are shown in Tables 3 and 4. Note that * 1 to * 12 in Table 2 were the same as * 1 to * 12 in Table 1.
※1 エマルジーMS(理研ビタミン(株)製)融点65℃、飽和酸含量97% HLB4.3
※2 エマルジーP-100(理研ビタミン(株)製)融点64℃、飽和酸含量97% HLB4.3
※3 レシチンM(昭和産業(株)製)
※4 ビタミンCパルミテート(DSM社製)
※5 パインデックス#1(松谷化学工業(株)製)
※6 パインデックス#2(松谷化学工業(株)製)
※7 パインデックス#3(松谷化学工業(株)製)
※8 パインデックス#6(松谷化学工業(株)製)
※9 プルラン((株)林原製)
※10 ガムアラビックSD(三栄源エフ・エフ・アイ(株)製)
※11 SM-1200(三栄源エフ・エフ・アイ(株)製)
※12 トレハ((株)林原製) * 1 Emergy MS (manufactured by Riken Vitamin Co., Ltd.) Melting point 65 ° C, saturated acid content 97% HLB4.3
* 2 Emergy P-100 (manufactured by Riken Vitamin Co., Ltd.) Melting point 64 ° C, saturated acid content 97% HLB4.3
* 3 Lecithin M (made by Showa Sangyo Co., Ltd.)
* 4 Vitamin C palmitate (DSM)
* 5 Paindex # 1 (Matsuya Chemical Co., Ltd.)
* 6 Paindex # 2 (Matsutani Chemical Industry Co., Ltd.)
* 7 Paindex # 3 (Matsutani Chemical Industry Co., Ltd.)
* 8 Paindex # 6 (Matsutani Chemical Industry Co., Ltd.)
* 9 Pullulan (Made by Hayashibara)
* 10 Gum Arabic SD (manufactured by Saneigen FFI Co., Ltd.)
* 11 SM-1200 (manufactured by Saneigen FFI Co., Ltd.)
* 12 Treha (Made by Hayashibara)
※2 エマルジーP-100(理研ビタミン(株)製)融点64℃、飽和酸含量97% HLB4.3
※3 レシチンM(昭和産業(株)製)
※4 ビタミンCパルミテート(DSM社製)
※5 パインデックス#1(松谷化学工業(株)製)
※6 パインデックス#2(松谷化学工業(株)製)
※7 パインデックス#3(松谷化学工業(株)製)
※8 パインデックス#6(松谷化学工業(株)製)
※9 プルラン((株)林原製)
※10 ガムアラビックSD(三栄源エフ・エフ・アイ(株)製)
※11 SM-1200(三栄源エフ・エフ・アイ(株)製)
※12 トレハ((株)林原製) * 1 Emergy MS (manufactured by Riken Vitamin Co., Ltd.) Melting point 65 ° C, saturated acid content 97% HLB4.3
* 2 Emergy P-100 (manufactured by Riken Vitamin Co., Ltd.) Melting point 64 ° C, saturated acid content 97% HLB4.3
* 3 Lecithin M (made by Showa Sangyo Co., Ltd.)
* 4 Vitamin C palmitate (DSM)
* 5 Paindex # 1 (Matsuya Chemical Co., Ltd.)
* 6 Paindex # 2 (Matsutani Chemical Industry Co., Ltd.)
* 7 Paindex # 3 (Matsutani Chemical Industry Co., Ltd.)
* 8 Paindex # 6 (Matsutani Chemical Industry Co., Ltd.)
* 9 Pullulan (Made by Hayashibara)
* 10 Gum Arabic SD (manufactured by Saneigen FFI Co., Ltd.)
* 11 SM-1200 (manufactured by Saneigen FFI Co., Ltd.)
* 12 Treha (Made by Hayashibara)
表1~表4より、高度不飽和脂肪酸含有油脂とともにヨウ素価が50未満の油脂を含有し、30℃での固体脂含量が8%以上である油脂(A)を配合した粉末油脂を使用した実施例1~18は、粉末油脂中の高度不飽和脂肪酸量を高めても、高度不飽和脂肪酸に起因する異臭と風味発現(異味)や、長期保存による高度不飽和脂肪酸に起因する劣化臭が抑制された。さらに、粉末の流動性と水への溶解性も良好であった。
From Tables 1 to 4, powdered fats and oils containing oils and fats with iodine values of less than 50 together with fats and oils containing highly unsaturated fatty acids and blended with fats and oils (A) having a solid fat content at 30 ° C. of 8% or more were used. In Examples 1 to 18, even if the amount of highly unsaturated fatty acids in the powdered fats and oils is increased, there are abnormal odors and flavors caused by the highly unsaturated fatty acids (delicious taste) and deterioration odors caused by the highly unsaturated fatty acids due to long-term storage. Suppressed. Furthermore, the fluidity of the powder and the solubility in water were also good.
賦形剤(B)としてDE30以下のデキストリンを用いると、高度不飽和脂肪酸に起因する異臭と劣化臭をさらに抑制でき、粉末の流動性も良好であった。また賦形剤(B)としてDE30以下のデキストリンと増粘多糖類を併用すると、高度不飽和脂肪酸に起因する異臭と劣化臭をさらに抑制できた。増粘多糖類はプルラン及びアラビアガムが特に効果が大きい。
When a dextrin having a DE of 30 or less was used as the excipient (B), it was possible to further suppress off-flavors and deteriorated odors caused by highly unsaturated fatty acids, and the powder fluidity was also good. Moreover, when the dextrin of DE30 or less and a thickening polysaccharide were used together as an excipient | filler (B), the off-flavor and deterioration odor resulting from a highly unsaturated fatty acid were further suppressed. As for thickening polysaccharides, pullulan and gum arabic are particularly effective.
また乳化剤として親油性グリセリン脂肪酸エステルを用いると、上記のような各効果は全体的に向上した。
In addition, when lipophilic glycerin fatty acid ester was used as an emulsifier, each effect as described above was improved overall.
粉末油脂を製造する際に、水相にアルコールを添加し、この水中油型乳化物を加熱乾燥し粉末化したものでは、異臭を特に低減することができた。
(3)粉末油脂を生地に配合したパンの評価
<粉末油脂の製造>
(実施例19~30、比較例6)
表5、表6に記載の油脂に乳化剤、抗酸化剤、フレーバーを添加し70℃に加熱し撹拌後、油相とした。表5、表6の合計質量と同量の温水(60℃)にカゼインナトリウム、デキストリン、増粘多糖類、トレハロース、エタノール、フレーバーを添加し70℃に加熱し、水相とした。水相と油相を混合した後、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化し、水中油型乳化物を得た。得られた水中油型乳化物を、ノズル式スプレードライヤーを用いて噴霧乾燥し、水分1.2質量%の粉末油脂を得た(噴霧乾燥条件:入口温度210℃)。
<可塑性油脂1の製造>
(比較例7)
表6に記載の油脂に乳化剤、抗酸化剤を添加し70℃に加熱し溶解、撹拌した後、コンビネーターによって急冷捏和して、組成物として可塑性油脂1を得た。
<油脂1の製造>
(比較例8)
表6に記載の油脂に乳化剤、抗酸化剤を添加し70℃に加熱し溶解、撹拌し、組成物として油脂1を得た。
<食パンの製造>
イーストを分散させた水、イーストフード、及び強力粉をミキサーボールに投入しフックを使用して、下記条件にてミキシング、発酵を行い、中種生地を得た。 In producing powdered fats and oils, alcohol was added to the aqueous phase, and this oil-in-water emulsion was heat-dried and pulverized to particularly reduce off-flavors.
(3) Evaluation of bread blended with powdered fats and oils <Production of powdered fats and oils>
(Examples 19 to 30, Comparative Example 6)
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 5 and 6 and heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 5 and 6, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm 2 using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Manufacture of plastic fat 1>
(Comparative Example 7)
An emulsifier and an antioxidant were added to the fats and oils shown in Table 6, heated to 70 ° C., dissolved and stirred, and then rapidly cooled and kneaded with a combinator to obtain a plastic fat 1 as a composition.
<Manufacture of fat 1>
(Comparative Example 8)
Emulsifiers and antioxidants were added to the fats and oils listed in Table 6, heated to 70 ° C., dissolved and stirred to obtain fats and oils 1 as a composition.
<Manufacture of bread>
Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium-sized dough.
(3)粉末油脂を生地に配合したパンの評価
<粉末油脂の製造>
(実施例19~30、比較例6)
表5、表6に記載の油脂に乳化剤、抗酸化剤、フレーバーを添加し70℃に加熱し撹拌後、油相とした。表5、表6の合計質量と同量の温水(60℃)にカゼインナトリウム、デキストリン、増粘多糖類、トレハロース、エタノール、フレーバーを添加し70℃に加熱し、水相とした。水相と油相を混合した後、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化し、水中油型乳化物を得た。得られた水中油型乳化物を、ノズル式スプレードライヤーを用いて噴霧乾燥し、水分1.2質量%の粉末油脂を得た(噴霧乾燥条件:入口温度210℃)。
<可塑性油脂1の製造>
(比較例7)
表6に記載の油脂に乳化剤、抗酸化剤を添加し70℃に加熱し溶解、撹拌した後、コンビネーターによって急冷捏和して、組成物として可塑性油脂1を得た。
<油脂1の製造>
(比較例8)
表6に記載の油脂に乳化剤、抗酸化剤を添加し70℃に加熱し溶解、撹拌し、組成物として油脂1を得た。
<食パンの製造>
イーストを分散させた水、イーストフード、及び強力粉をミキサーボールに投入しフックを使用して、下記条件にてミキシング、発酵を行い、中種生地を得た。 In producing powdered fats and oils, alcohol was added to the aqueous phase, and this oil-in-water emulsion was heat-dried and pulverized to particularly reduce off-flavors.
(3) Evaluation of bread blended with powdered fats and oils <Production of powdered fats and oils>
(Examples 19 to 30, Comparative Example 6)
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 5 and 6 and heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 5 and 6, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm 2 using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Manufacture of plastic fat 1>
(Comparative Example 7)
An emulsifier and an antioxidant were added to the fats and oils shown in Table 6, heated to 70 ° C., dissolved and stirred, and then rapidly cooled and kneaded with a combinator to obtain a plastic fat 1 as a composition.
<Manufacture of fat 1>
(Comparative Example 8)
Emulsifiers and antioxidants were added to the fats and oils listed in Table 6, heated to 70 ° C., dissolved and stirred to obtain fats and oils 1 as a composition.
<Manufacture of bread>
Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium-sized dough.
その後、本捏配合の全材料及び中種生地を添加し低速3分、中低速11分でミキシングしパン生地を得た。捏上温度は28℃であった。
After that, all ingredients and medium-sized dough blended in the main body were added and mixed at low speed 3 minutes and medium-low speed 11 minutes to obtain bread dough. The soaking temperature was 28 ° C.
その後、20分のフロアータイムをとった後、生地を2P分割丸め機FDR-2-12(株式会社フジサワ・マルゼン社製)に入れ、320gに分割、丸めをし、生地玉を得た。生地玉をボックスに入れ、20分のベンチタイムをとった。生地の成型は、モルダーで5mmに延ばし、ロール型に成型後、ワンローフ型に入れ、38℃、湿度80%で60分間のホイロをとり、その後200℃で25分焼成した。
〈食パンの配合〉
・中種配合
強力粉 70質量部
イースト 2.5質量部
イーストフード 0.1質量部
水 40質量部
・本捏配合
強力粉 30質量部
上白糖 6質量部
食塩 1.8質量部
脱脂粉乳 2質量部
粉末油脂、可塑性油脂1、又は油脂1 15質量部
水 24質量部
<評価>
実施例及び比較例の各試料について以下の評価を行った。以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20~40代の男性4名、女性6名を選抜した。
[機械耐性]
上記製造工程の分割丸め機を通した後の生地玉の生地切れの状態を以下の基準で評価した。
評価基準
4点:生地に切れはない。
3点:生地の底面にわずかに切れがある。
2点:生地の底面に切れがある。
1点:生地の底面と側面に切れがある。
[パンのボリューム]
焼成した食パンを放冷後、20℃で1日保存後に菜種置換法により、比容積を求め以下のように評価した。 Then, after a floor time of 20 minutes was taken, the dough was put into a 2P division rounding machine FDR-2-12 (manufactured by Fujisawa Marzen Co., Ltd.), divided into 320 g and rounded to obtain dough balls. The dough ball was put in a box and a bench time of 20 minutes was taken. The dough was stretched to 5 mm with a molder, molded into a roll mold, put into a one loaf mold, taken a proof for 60 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 25 minutes.
<Combination of bread>
・ Mixed seed compounded powerful powder 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight / Main body blended Powerful powder 30 parts by weight Upper white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Powder Fats and oils, plastic fats and oils 1 or fats and oils 15 15 parts by weight Water 24 parts by weight <Evaluation>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Mechanical resistance]
The state of the dough ball out of the dough after passing through the division rounding machine in the above manufacturing process was evaluated according to the following criteria.
Evaluation criteria 4 points: The fabric is not cut.
3 points: There is a slight cut on the bottom of the fabric.
2 points: There is a cut on the bottom of the fabric.
1 point: There is a cut on the bottom and side of the fabric.
[Pan volume]
The baked bread was allowed to cool and then stored at 20 ° C. for 1 day, and then the specific volume was determined by the rapeseed substitution method and evaluated as follows.
〈食パンの配合〉
・中種配合
強力粉 70質量部
イースト 2.5質量部
イーストフード 0.1質量部
水 40質量部
・本捏配合
強力粉 30質量部
上白糖 6質量部
食塩 1.8質量部
脱脂粉乳 2質量部
粉末油脂、可塑性油脂1、又は油脂1 15質量部
水 24質量部
<評価>
実施例及び比較例の各試料について以下の評価を行った。以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20~40代の男性4名、女性6名を選抜した。
[機械耐性]
上記製造工程の分割丸め機を通した後の生地玉の生地切れの状態を以下の基準で評価した。
評価基準
4点:生地に切れはない。
3点:生地の底面にわずかに切れがある。
2点:生地の底面に切れがある。
1点:生地の底面と側面に切れがある。
[パンのボリューム]
焼成した食パンを放冷後、20℃で1日保存後に菜種置換法により、比容積を求め以下のように評価した。 Then, after a floor time of 20 minutes was taken, the dough was put into a 2P division rounding machine FDR-2-12 (manufactured by Fujisawa Marzen Co., Ltd.), divided into 320 g and rounded to obtain dough balls. The dough ball was put in a box and a bench time of 20 minutes was taken. The dough was stretched to 5 mm with a molder, molded into a roll mold, put into a one loaf mold, taken a proof for 60 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 25 minutes.
<Combination of bread>
・ Mixed seed compounded powerful powder 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight / Main body blended Powerful powder 30 parts by weight Upper white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Powder Fats and oils, plastic fats and oils 1 or fats and oils 15 15 parts by weight Water 24 parts by weight <Evaluation>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Mechanical resistance]
The state of the dough ball out of the dough after passing through the division rounding machine in the above manufacturing process was evaluated according to the following criteria.
Evaluation criteria 4 points: The fabric is not cut.
3 points: There is a slight cut on the bottom of the fabric.
2 points: There is a cut on the bottom of the fabric.
1 point: There is a cut on the bottom and side of the fabric.
[Pan volume]
The baked bread was allowed to cool and then stored at 20 ° C. for 1 day, and then the specific volume was determined by the rapeseed substitution method and evaluated as follows.
比容積(ml/g)= 食パンの体積(ml)/食パンの質量(g)
評価基準
4点:4.8以上
3点:4.65以上4.8未満
2点:4.5以上4.65未満
1点:4.5未満
[パンの臭い]
焼成したパンを20℃で放冷した後、20℃で3日保存したパンについてパネル10名により高度不飽和脂肪酸含有油脂由来の臭い(魚油臭あるいはエゴマ臭)の有無を判断した。
評価基準
5点:9名以上が油脂由来の臭いなく良好であると評価した。
4点:8~7名が油脂由来の臭いなく良好であると評価した。
3点:6~5名が油脂由来の臭いなく良好であると評価した。
2点:4~3名が油脂由来の臭いなく良好であると評価した。
1点:油脂由来の臭いなく良好であると評価したのは2名以下であった。 Specific volume (ml / g) = volume of bread (ml) / weight of bread (g)
Evaluation criteria 4 points: 4.8 or more 3 points: 4.65 or more and less than 4.8 2 points: 4.5 or more and less than 4.65 1 point: less than 4.5
[Bread smell]
After allowing the baked bread to cool at 20 ° C., the presence or absence of odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid-containing fats and oils was judged by 10 panelists on bread stored at 20 ° C. for 3 days.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
評価基準
4点:4.8以上
3点:4.65以上4.8未満
2点:4.5以上4.65未満
1点:4.5未満
[パンの臭い]
焼成したパンを20℃で放冷した後、20℃で3日保存したパンについてパネル10名により高度不飽和脂肪酸含有油脂由来の臭い(魚油臭あるいはエゴマ臭)の有無を判断した。
評価基準
5点:9名以上が油脂由来の臭いなく良好であると評価した。
4点:8~7名が油脂由来の臭いなく良好であると評価した。
3点:6~5名が油脂由来の臭いなく良好であると評価した。
2点:4~3名が油脂由来の臭いなく良好であると評価した。
1点:油脂由来の臭いなく良好であると評価したのは2名以下であった。 Specific volume (ml / g) = volume of bread (ml) / weight of bread (g)
Evaluation criteria 4 points: 4.8 or more 3 points: 4.65 or more and less than 4.8 2 points: 4.5 or more and less than 4.65 1 point: less than 4.5
[Bread smell]
After allowing the baked bread to cool at 20 ° C., the presence or absence of odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid-containing fats and oils was judged by 10 panelists on bread stored at 20 ° C. for 3 days.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
上記の評価結果を表7、表8に示す。なお、表5、表6の※1~※12は、表1の※1~※12と同じものを使用した。
The above evaluation results are shown in Tables 7 and 8. In Tables 5 and 6, * 1 to * 12 are the same as * 1 to * 12 in Table 1.
(4)粉末油脂を生地に配合した焼き菓子の評価
<粉末油脂の製造>
(実施例31~42、比較例9)
表10、表11に記載の油脂に乳化剤、抗酸化剤、フレーバーを添加し70℃に加熱し撹拌後、油相とした。表5、表6の合計質量と同量の温水(60℃)にカゼインナトリウム、デキストリン、増粘多糖類、トレハロース、エタノール、フレーバーを添加し70℃に加熱し、水相とした。水相と油相を混合した後、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化し、水中油型乳化物を得た。得られた水中油型乳化物を、ノズル式スプレードライヤーを用いて噴霧乾燥し、水分1.2質量%の粉末油脂を得た(噴霧乾燥条件:入口温度210℃)。
<可塑性油脂2の製造>
(比較例10)
表11に記載の油脂に乳化剤、抗酸化剤を添加し70℃に加熱し溶解、撹拌した後、コンビネーターによって急冷捏和して、組成物として可塑性油脂2を得た。
<油脂2の製造>
(比較例11)
表11に記載の油脂に乳化剤、抗酸化剤を添加し70℃に加熱し溶解、撹拌し、組成物として油脂2を得た。
<油脂3の製造>
(比較例12)
表11に記載の魚油を油脂3として用いた。 (4) Evaluation of baked confectionery blended with powdered fats and oils <Production of powdered fats and oils>
(Examples 31 to 42, Comparative Example 9)
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 10 and 11, heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 5 and 6, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm 2 using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Manufacture of plastic fat 2>
(Comparative Example 10)
An emulsifier and an antioxidant were added to the fats and oils listed in Table 11, heated to 70 ° C., dissolved and stirred, and then rapidly cooled and kneaded with a combinator to obtain a plastic fat 2 as a composition.
<Manufacture of fat 2>
(Comparative Example 11)
Emulsifiers and antioxidants were added to the fats and oils listed in Table 11, heated to 70 ° C., dissolved and stirred to obtain fats and oils 2 as a composition.
<Manufacture of fat 3>
(Comparative Example 12)
The fish oil described in Table 11 was used as the fat 3.
<粉末油脂の製造>
(実施例31~42、比較例9)
表10、表11に記載の油脂に乳化剤、抗酸化剤、フレーバーを添加し70℃に加熱し撹拌後、油相とした。表5、表6の合計質量と同量の温水(60℃)にカゼインナトリウム、デキストリン、増粘多糖類、トレハロース、エタノール、フレーバーを添加し70℃に加熱し、水相とした。水相と油相を混合した後、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化し、水中油型乳化物を得た。得られた水中油型乳化物を、ノズル式スプレードライヤーを用いて噴霧乾燥し、水分1.2質量%の粉末油脂を得た(噴霧乾燥条件:入口温度210℃)。
<可塑性油脂2の製造>
(比較例10)
表11に記載の油脂に乳化剤、抗酸化剤を添加し70℃に加熱し溶解、撹拌した後、コンビネーターによって急冷捏和して、組成物として可塑性油脂2を得た。
<油脂2の製造>
(比較例11)
表11に記載の油脂に乳化剤、抗酸化剤を添加し70℃に加熱し溶解、撹拌し、組成物として油脂2を得た。
<油脂3の製造>
(比較例12)
表11に記載の魚油を油脂3として用いた。 (4) Evaluation of baked confectionery blended with powdered fats and oils <Production of powdered fats and oils>
(Examples 31 to 42, Comparative Example 9)
An emulsifier, an antioxidant, and a flavor were added to the fats and oils listed in Tables 10 and 11, heated to 70 ° C. and stirred to obtain an oil phase. Casein sodium, dextrin, thickening polysaccharide, trehalose, ethanol, and flavor were added to warm water (60 ° C) in the same amount as the total mass of Tables 5 and 6, and heated to 70 ° C to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm 2 using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered fat with a water content of 1.2% by mass (spray drying conditions: inlet temperature 210 ° C.).
<Manufacture of plastic fat 2>
(Comparative Example 10)
An emulsifier and an antioxidant were added to the fats and oils listed in Table 11, heated to 70 ° C., dissolved and stirred, and then rapidly cooled and kneaded with a combinator to obtain a plastic fat 2 as a composition.
<Manufacture of fat 2>
(Comparative Example 11)
Emulsifiers and antioxidants were added to the fats and oils listed in Table 11, heated to 70 ° C., dissolved and stirred to obtain fats and oils 2 as a composition.
<Manufacture of fat 3>
(Comparative Example 12)
The fish oil described in Table 11 was used as the fat 3.
以下のクッキーの製造1、2においては、下記表9の配合1~3のいずれかによってクッキーを製造した。
In the following cookie productions 1 and 2, cookies were produced according to any of the formulations 1 to 3 in Table 9 below.
※ クローネショートニング(ミヨシ油脂(株)製)
<クッキーの製造1>
表10、表11に示す実施例31~42、比較例9の粉末油脂を用いて配合1、比較例10の可塑性油脂2、比較例11の油脂2、比較例12の油脂3を用いて配合2により以下の工程でクッキーを製造した。 * Krone shortening (manufactured by Miyoshi Oil & Fat Co., Ltd.)
<Manufacture of cookies 1>
Formulation 1 using the powders and fats of Examples 31 to 42 and Comparative Example 9 shown in Table 10 and Table 11, Formulation 1 using the plastic fats and oils 2 of Comparative Example 10, the fats and oils 2 of Comparative Example 11, and the fats and oils 3 of Comparative Example 12 The cookie was manufactured according to the following process.
<クッキーの製造1>
表10、表11に示す実施例31~42、比較例9の粉末油脂を用いて配合1、比較例10の可塑性油脂2、比較例11の油脂2、比較例12の油脂3を用いて配合2により以下の工程でクッキーを製造した。 * Krone shortening (manufactured by Miyoshi Oil & Fat Co., Ltd.)
<Manufacture of cookies 1>
Formulation 1 using the powders and fats of Examples 31 to 42 and Comparative Example 9 shown in Table 10 and Table 11, Formulation 1 using the plastic fats and oils 2 of Comparative Example 10, the fats and oils 2 of Comparative Example 11, and the fats and oils 3 of Comparative Example 12 The cookie was manufactured according to the following process.
ショートニングと、粉末油脂、可塑性油脂2、又は油脂2と、上白糖をミキサーに入れビーターですりあわせ、その後水を徐々に加えた後、薄力粉をあわせクッキー生地を得た。クッキー生地を一晩冷蔵庫にてリタードした後、棒状に成形し、10mm厚に輪切りし、鉄板に並べて180℃、20分間焼成しクッキーを得た。
<評価1>
実施例及び比較例の各試料について以下の評価を行った。以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20~40代の男性4名、女性6名を選抜した。
[クッキーの風味 直後]
焼成したクッキーを室温で30分放冷した後(直後)、パネル10名によりクッキーの高度不飽和脂肪酸含有油脂由来の臭い(魚油臭あるいはエゴマ臭)の有無を以下の基準で評価した。
評価基準
5点:9名以上が油脂由来の臭いなく良好であると評価した。
4点:8~7名が油脂由来の臭いなく良好であると評価した。
3点:6~5名が油脂由来の臭いなく良好であると評価した。
2点:4~3名が油脂由来の臭いなく良好であると評価した。
1点:油脂由来の臭いなく良好であると評価したのは2名以下であった。 Shortening, powdered fats and oils, plastic fats and oils 2, or fats and oils 2 and super white sugar were put in a mixer and rubbed with a beater, and then water was gradually added. The cookie dough was retarded overnight in a refrigerator, then formed into a rod shape, cut into 10 mm thicknesses, placed on an iron plate and baked at 180 ° C. for 20 minutes to obtain cookies.
<Evaluation 1>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Immediately after cookie flavor]
After the baked cookie was allowed to cool at room temperature for 30 minutes (immediately after), the presence or absence of odor (fish oil odor or sesame odor) derived from highly unsaturated fatty acid-containing fats and oils of the cookie was evaluated by 10 panelists according to the following criteria.
Evaluation criteria 5 points: 9 people or more was evaluated to be good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
<評価1>
実施例及び比較例の各試料について以下の評価を行った。以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20~40代の男性4名、女性6名を選抜した。
[クッキーの風味 直後]
焼成したクッキーを室温で30分放冷した後(直後)、パネル10名によりクッキーの高度不飽和脂肪酸含有油脂由来の臭い(魚油臭あるいはエゴマ臭)の有無を以下の基準で評価した。
評価基準
5点:9名以上が油脂由来の臭いなく良好であると評価した。
4点:8~7名が油脂由来の臭いなく良好であると評価した。
3点:6~5名が油脂由来の臭いなく良好であると評価した。
2点:4~3名が油脂由来の臭いなく良好であると評価した。
1点:油脂由来の臭いなく良好であると評価したのは2名以下であった。 Shortening, powdered fats and oils, plastic fats and oils 2, or fats and oils 2 and super white sugar were put in a mixer and rubbed with a beater, and then water was gradually added. The cookie dough was retarded overnight in a refrigerator, then formed into a rod shape, cut into 10 mm thicknesses, placed on an iron plate and baked at 180 ° C. for 20 minutes to obtain cookies.
<Evaluation 1>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Immediately after cookie flavor]
After the baked cookie was allowed to cool at room temperature for 30 minutes (immediately after), the presence or absence of odor (fish oil odor or sesame odor) derived from highly unsaturated fatty acid-containing fats and oils of the cookie was evaluated by 10 panelists according to the following criteria.
Evaluation criteria 5 points: 9 people or more was evaluated to be good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
上記の評価結果を表10、表11に示す。なお、表10、表11の※1~※12は、表1の※1~※12と同じものを使用した。
The above evaluation results are shown in Table 10 and Table 11. In Tables 10 and 11, the same items as * 1 to * 12 in Table 1 were used.
<クッキーの製造2>
表10の実施例34の粉末油脂を用いて配合1、配合3、表11の比較例11の油脂2、比較例12の油脂3を用いて配合2により、以下の工程でクッキーを製造した。 <Manufacture of cookies 2>
Cookies were produced in the following steps using Formulation 1 and Formulation 3 using the powdered fats and oils of Example 34 in Table 10 and Formulation 2 using Formulation 2 and the fats and oils 3 of Comparative Example 12 in Table 11.
表10の実施例34の粉末油脂を用いて配合1、配合3、表11の比較例11の油脂2、比較例12の油脂3を用いて配合2により、以下の工程でクッキーを製造した。 <Manufacture of cookies 2>
Cookies were produced in the following steps using Formulation 1 and Formulation 3 using the powdered fats and oils of Example 34 in Table 10 and Formulation 2 using Formulation 2 and the fats and oils 3 of Comparative Example 12 in Table 11.
ショートニングと、粉末油脂、油脂2、又は油脂3と、上白糖をミキサーに入れビーターですりあわせ、その後水を徐々に加えた後、薄力粉をあわせクッキー生地を得た。クッキー生地を一晩冷蔵庫にてリタードした後、棒状に成形し、10mm厚に輪切りし、鉄板に並べて180℃、20分間焼成しクッキーを得た。
Shortening, powdered fats and oils, fats and oils 2, or fats and oils 3 and super white sugar were placed in a mixer and rubbed together with a beater. After that, water was gradually added, and then a soft flour was added to obtain a cookie dough. The cookie dough was retarded overnight in a refrigerator, then formed into a rod shape, cut into 10 mm thicknesses, placed on an iron plate and baked at 180 ° C. for 20 minutes to obtain cookies.
焼成したクッキーを室温で30分放冷した後、クッキー100gをアルミ袋(セイニチ社ラミジップAL-12)に入れ、ヒートシールし30℃の恒温槽で260日保存した。なお、表12左欄の「[I]脱酸素剤入り」は、クッキー100gと脱酸素剤(三菱ガス化学製 エージレスZP-100)をアルミ袋(セイニチ社ラミジップAL-12)に入れヒートシールし30℃の恒温槽で260日保存した。表12右欄の「[II]脱酸素剤なし」は、脱酸素剤を入れずにクッキー100gをアルミ袋に入れヒートシールし30℃の恒温槽で260日保存した。
<評価2>
実施例及び比較例の各試料について以下の評価を行った。以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20~40代の男性4名、女性6名を選抜した。
[クッキーの風味 直後、260日後]
焼成したクッキーを室温で30分放冷した後(直後)と、30℃で260日保存したクッキーの風味を、クッキーの高度不飽和脂肪酸含有油脂由来の臭い(魚油臭あるいはエゴマ臭)の有無に基づき、パネル10名により以下の基準で評価した。 The baked cookie was allowed to cool at room temperature for 30 minutes, and then 100 g of the cookie was placed in an aluminum bag (Seinichi Rami Zip AL-12), heat-sealed, and stored in a thermostat at 30 ° C. for 260 days. In addition, “[I] with oxygen absorber” in the left column of Table 12 puts 100 g of cookies and oxygen absorber (Ageless ZP-100, manufactured by Mitsubishi Gas Chemical Co., Ltd.) into an aluminum bag (Seinichi Rami Zip AL-12) and heat seals. It preserve | saved for 260 days with a 30 degreeC thermostat. “[II] No oxygen scavenger” in the right column of Table 12 was prepared by heat-sealing 100 g of cookies in an aluminum bag with no oxygen scavenger stored in a thermostatic bath at 30 ° C. for 260 days.
<Evaluation 2>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Just after cookie flavor, 260 days later]
After the baked cookies were allowed to cool at room temperature for 30 minutes (immediately after) and the flavor of the cookies stored for 260 days at 30 ° C., the presence or absence of odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid containing fat Based on the following criteria, 10 panelists evaluated.
<評価2>
実施例及び比較例の各試料について以下の評価を行った。以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20~40代の男性4名、女性6名を選抜した。
[クッキーの風味 直後、260日後]
焼成したクッキーを室温で30分放冷した後(直後)と、30℃で260日保存したクッキーの風味を、クッキーの高度不飽和脂肪酸含有油脂由来の臭い(魚油臭あるいはエゴマ臭)の有無に基づき、パネル10名により以下の基準で評価した。 The baked cookie was allowed to cool at room temperature for 30 minutes, and then 100 g of the cookie was placed in an aluminum bag (Seinichi Rami Zip AL-12), heat-sealed, and stored in a thermostat at 30 ° C. for 260 days. In addition, “[I] with oxygen absorber” in the left column of Table 12 puts 100 g of cookies and oxygen absorber (Ageless ZP-100, manufactured by Mitsubishi Gas Chemical Co., Ltd.) into an aluminum bag (Seinichi Rami Zip AL-12) and heat seals. It preserve | saved for 260 days with a 30 degreeC thermostat. “[II] No oxygen scavenger” in the right column of Table 12 was prepared by heat-sealing 100 g of cookies in an aluminum bag with no oxygen scavenger stored in a thermostatic bath at 30 ° C. for 260 days.
<Evaluation 2>
The following evaluation was performed about each sample of an Example and a comparative example. In the following evaluations, the Panel conducted a taste test (sweet, sour, salty, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
[Just after cookie flavor, 260 days later]
After the baked cookies were allowed to cool at room temperature for 30 minutes (immediately after) and the flavor of the cookies stored for 260 days at 30 ° C., the presence or absence of odor (fish oil odor or egoma odor) derived from highly unsaturated fatty acid containing fat Based on the following criteria, 10 panelists evaluated.
直後のクッキーに関しては喫食した時の風味(直後に関してはアルミ袋に入れる前の状態で喫食した。)であり、260日後の風味は臭気により確認した。
評価基準
5点:9名以上が油脂由来の臭いなく良好であると評価した。
4点:8~7名が油脂由来の臭いなく良好であると評価した。
3点:6~5名が油脂由来の臭いなく良好であると評価した。
2点:4~3名が油脂由来の臭いなく良好であると評価した。
1点:油脂由来の臭いなく良好であると評価したのは2名以下であった。
[クッキーの過酸化物価(POV)]
製造直後のクッキーと260日間保存したクッキーの過酸化物価(POV)を測定した。 The cookie immediately after eating was the flavor at the time of eating (for the immediately following, it was eaten in the state before being put in the aluminum bag), and the flavor after 260 days was confirmed by odor.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
[Peroxide value of cookies (POV)]
The peroxide value (POV) of the cookie immediately after manufacture and the cookie stored for 260 days was measured.
評価基準
5点:9名以上が油脂由来の臭いなく良好であると評価した。
4点:8~7名が油脂由来の臭いなく良好であると評価した。
3点:6~5名が油脂由来の臭いなく良好であると評価した。
2点:4~3名が油脂由来の臭いなく良好であると評価した。
1点:油脂由来の臭いなく良好であると評価したのは2名以下であった。
[クッキーの過酸化物価(POV)]
製造直後のクッキーと260日間保存したクッキーの過酸化物価(POV)を測定した。 The cookie immediately after eating was the flavor at the time of eating (for the immediately following, it was eaten in the state before being put in the aluminum bag), and the flavor after 260 days was confirmed by odor.
Evaluation criteria 5 points: Nine or more people evaluated that it was good without odor derived from fats and oils.
4 points: Eight to seven people evaluated it as good without odor derived from fats and oils.
3 points: 6 to 5 people evaluated that they were good without odor derived from fats and oils.
2 points: 4 to 3 people evaluated it as good without odor derived from fats and oils.
1 point: Two or less people evaluated it as good without odor derived from fats and oils.
[Peroxide value of cookies (POV)]
The peroxide value (POV) of the cookie immediately after manufacture and the cookie stored for 260 days was measured.
クッキー50gを細かく砕き、ジエチルエーテルによりソックスレー法で15時間還流し抽出した油脂を基準油脂分析試験法(公益社団法人日本油化学会)「2.5.2.1-2013」により測定した。
Cookies 50 g were finely crushed, refluxed with diethyl ether by Soxhlet method for 15 hours, and extracted fats and oils were measured by a standard fat analysis method (Japan Oil Chemists' Society) “2.5.2.1-2013”.
なお、製造直後のクッキーのPOVは、アルミ袋に入れる前に測定した。
[CDM試験]
製造直後のクッキーと260日間保存したクッキーのランシマット(CDM)を測定した。 In addition, POV of the cookie immediately after manufacture was measured before putting it in an aluminum bag.
[CDM test]
The rancimat (CDM) of cookies immediately after production and cookies stored for 260 days were measured.
[CDM試験]
製造直後のクッキーと260日間保存したクッキーのランシマット(CDM)を測定した。 In addition, POV of the cookie immediately after manufacture was measured before putting it in an aluminum bag.
[CDM test]
The rancimat (CDM) of cookies immediately after production and cookies stored for 260 days were measured.
焼成したクッキーを細かく砕き、クッキーを試料として基準油脂分析試験法(公益社団法人日本油化学会)の「2.5.1.2-2013」によりCDM値を求めた。具体的には、120℃に加熱した油脂に空気を吹き込み、酸化により生成した揮発性分解物を水中に捕集し、水の導電率が急激に変化する変曲点までの時間(hr)を調べた。CDM値が高いほど油脂の酸化安定性が高いことを示す。
The baked cookies were finely crushed, and the CDM value was determined by “2.5.1.2-2013” of the standard oil analysis test method (Japan Oil Chemical Society) using the cookies as a sample. Specifically, air is blown into fats and oils heated to 120 ° C., volatile decomposition products generated by oxidation are collected in water, and the time (hr) until the inflection point at which the water conductivity changes rapidly is obtained. Examined. It shows that the oxidation stability of fats and oils is so high that a CDM value is high.
なお、製造直後のクッキーのCDMは、アルミ袋に入れる前に測定した。
In addition, CDM of the cookie immediately after manufacture was measured before putting it in an aluminum bag.
上記の評価結果を表12に示す。
The above evaluation results are shown in Table 12.
[クッキーの色調]
上記クッキーの製造2により焼成したクッキーの色調を目視した。 [Cookie color tone]
The color tone of the baked cookie in the cookie production 2 was visually observed.
上記クッキーの製造2により焼成したクッキーの色調を目視した。 [Cookie color tone]
The color tone of the baked cookie in the cookie production 2 was visually observed.
実施例34の粉末油脂を用いて配合1、配合3で焼成したクッキーと、比較例12の油脂3(魚油)を用いて配合2で焼成したクッキーは通常の焼き色を呈していた。
The cookies baked in Formulation 1 and Formulation 3 using the powdered fats and oils of Example 34 and the cookie baked in Formulation 2 using the fats and oils 3 (fish oil) of Comparative Example 12 exhibited a normal baking color.
それに対して魚油に抗酸化剤を添加した比較例11の油脂2を用いて配合2で焼成したクッキーは、焼き色が強く黒味を呈していた。
On the other hand, the cookie baked with Formulation 2 using the fat 2 of Comparative Example 11 in which an antioxidant was added to fish oil had a strong baked color and a blackish taste.
表12の試験より、比較例11は実施例34と同様の抗酸化剤を用いており、比較例12よりも酸化安定性の指数であるPOV、CDMの値は良好となるが、抗酸化剤による焼成品の色調が強くなり、商品価値が低いものとなった。これに対して実施例34は、抗酸化剤を含有していても賦形剤により被覆され粉末油脂の形状となっているため、焼成品の色調を害することなく、かつ表12に示されるように長期に油脂の劣化が抑制されることがわかる。
From the test of Table 12, Comparative Example 11 uses the same antioxidant as Example 34, and the values of POV and CDM, which are indexes of oxidation stability, are better than Comparative Example 12, but the antioxidant As a result, the color tone of the fired product became stronger and the product value was lower. On the other hand, in Example 34, even if it contains an antioxidant, it is coated with excipients and is in the form of powdered oil and fat, so that the color tone of the baked product is not harmed and as shown in Table 12 It can be seen that oil and fat deterioration is suppressed for a long time.
Claims (12)
- 高度不飽和脂肪酸含有油脂と、ヨウ素価が50未満の油脂とを含有し、かつ30℃での固体脂含量が8%以上である油脂(A)及び賦形剤(B)を含有する水中油型乳化物を加熱乾燥する粉末油脂の製造方法。 Oil-in-water containing fats and oils (A) and excipients (B) containing highly unsaturated fatty acid-containing fats and oils and oils having an iodine value of less than 50 and a solid fat content at 30 ° C. of 8% or more The manufacturing method of the powdered fats and oils which heat-dry a type | mold emulsion.
- 高度不飽和脂肪酸含有油脂の含有量が、前記油脂(A)の全量に対して50質量%超92質量%未満である請求項1に記載の粉末油脂の製造方法。 The method for producing powdered fats and oils according to claim 1, wherein the content of the highly unsaturated fatty acid-containing fats and oils is more than 50% by mass and less than 92% by mass with respect to the total amount of the fats and oils (A).
- 前記ヨウ素価が50未満の油脂は、動植物油脂の硬化油及びパーム分別硬質油から選ばれる少なくとも1種である請求項1又は2に記載の粉末油脂の製造方法。 The method for producing a powdered fat according to claim 1 or 2, wherein the fat with an iodine value of less than 50 is at least one selected from a hardened oil of animal and vegetable fats and a hard oil of fractionated palm.
- 前記賦形剤(B)は、DE30以下のデキストリンを含有する請求項1から3のいずれかに記載の粉末油脂の製造方法。 The said excipient | filler (B) is a manufacturing method of the powdered fats and oils in any one of Claim 1 to 3 containing dextrin of DE30 or less.
- 前記賦形剤(B)は、さらに増粘多糖類を含有する請求項4に記載の粉末油脂の製造方法。 The method for producing a powdered fat according to claim 4, wherein the excipient (B) further contains a thickening polysaccharide.
- 前記増粘多糖類は、プルラン及びアラビアガムから選ばれる少なくとも1種である請求項5に記載の粉末油脂の製造方法。 The method for producing a powdered fat according to claim 5, wherein the polysaccharide thickener is at least one selected from pullulan and gum arabic.
- 前記増粘多糖類に対する前記デキストリンの質量比が5~100である請求項5又は6に記載の粉末油脂の製造方法。 The method for producing a powdered fat according to claim 5 or 6, wherein a mass ratio of the dextrin to the thickening polysaccharide is 5 to 100.
- 前記水中油型乳化物は、さらに親油性グリセリン脂肪酸エステルを含有する請求項1から7のいずれかに記載の粉末油脂の製造方法。 The method for producing powdered oil according to any one of claims 1 to 7, wherein the oil-in-water emulsion further contains a lipophilic glycerin fatty acid ester.
- 前記水中油型乳化物は、さらにアルコールを含有する請求項1から8のいずれかに記載の粉末油脂の製造方法。 The method for producing powdered oil according to any one of claims 1 to 8, wherein the oil-in-water emulsion further contains an alcohol.
- 請求項1から9のいずれかに記載の方法で粉末油脂を製造した後、この粉末油脂を配合した製菓製パン生地を焼成する焼成品の製造方法。 A method for producing a baked product, comprising producing powdered fats and oils by the method according to any one of claims 1 to 9, and then baking a confectionery bread dough blended with the powdered fats and oils.
- 焼成品がパンである請求項10に記載の焼成品の製造方法。 The method for producing a baked product according to claim 10, wherein the baked product is bread.
- 焼成品が焼き菓子である請求項10に記載の焼成品の製造方法。 The method for producing a baked product according to claim 10, wherein the baked product is a baked confectionery.
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JP2018171014A (en) * | 2017-03-31 | 2018-11-08 | 株式会社カネカ | Heat storage resistant granular oil and fat composition |
JP2018171046A (en) * | 2016-12-28 | 2018-11-08 | ミヨシ油脂株式会社 | Powdery fat |
JP2020048455A (en) * | 2018-09-26 | 2020-04-02 | 理研ビタミン株式会社 | Fat composition for soup |
JP2021007338A (en) * | 2019-07-01 | 2021-01-28 | 日清オイリオグループ株式会社 | Bakery food dough and bakery food |
JP2021108587A (en) * | 2020-01-10 | 2021-08-02 | ミヨシ油脂株式会社 | Powder oil and fat |
WO2023089975A1 (en) * | 2021-11-18 | 2023-05-25 | 不二製油グループ本社株式会社 | Oil or fat powder containing highly unsaturated fatty acid |
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WO2023089975A1 (en) * | 2021-11-18 | 2023-05-25 | 不二製油グループ本社株式会社 | Oil or fat powder containing highly unsaturated fatty acid |
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