WO2020262310A1 - 油中水型乳化組成物 - Google Patents
油中水型乳化組成物 Download PDFInfo
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- WO2020262310A1 WO2020262310A1 PCT/JP2020/024433 JP2020024433W WO2020262310A1 WO 2020262310 A1 WO2020262310 A1 WO 2020262310A1 JP 2020024433 W JP2020024433 W JP 2020024433W WO 2020262310 A1 WO2020262310 A1 WO 2020262310A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/126—Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/40—Mixing liquids with liquids; Emulsifying
- B01F23/41—Emulsifying
- B01F23/414—Emulsifying characterised by the internal structure of the emulsion
- B01F23/4145—Emulsions of oils, e.g. fuel, and water
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/40—Mixing liquids with liquids; Emulsifying
- B01F23/43—Mixing liquids with liquids; Emulsifying using driven stirrers
Definitions
- the present invention relates to improving workability of a water-in-oil emulsified composition in a frozen area.
- water-in-oil emulsified compositions are butter, margarine, and fat spreads.
- these water-in-oil emulsified compositions are used as raw material fats and oils that are kneaded into the dough during bread making, and are also melted and blended as raw materials for confectionery, bread making, cold confectionery, etc. Used in.
- For margarine and fat spread prepare an oil phase together with an emulsifier using animal and vegetable oils such as palm oil, saflower oil, soybean oil, rapeseed oil, coconut oil, lard, and fish oil that have been cured as they are or by adding hydrogen.
- the water-in-oil emulsified composition produced as described above is packaged in various forms depending on the purpose of use, but a typical one is in the form of a block of about 100 g to 200 g for general household use. However, in commercial use, it is in the form of blocks of 10 kg to 30 kg. These water-in-oil emulsified compositions are generally cooled to a refrigerating temperature of about 5 ° C. or a freezing temperature of about ⁇ 25 ° C. to ⁇ 10 ° C., and are distributed and stored.
- the fats and oils constituting the water-in-oil emulsified composition are solidified to form a network, so that the hardness is dramatically increased, and it is difficult to cut the oil into an appropriate size and shape at the time of use. It was.
- preparation is required before use by thawing, controlling the temperature to soften them, or shredding them using a food crusher or a cutting device.
- Patent Document 1 discloses an easily splittable water-in-oil emulsified composition in which a plurality of water-in-oil emulsified compositions molded into an arbitrary size are connected via a fractured surface. Further, in Patent Document 2, a method of forming a split cross-sectional layer of an aqueous layer on a water-in-oil emulsification composition having an appropriate size, and in Patent Document 3, a pre-cut water-in-oil emulsification composition is produced. The method is disclosed.
- Patent Document 4 the discharged water-in-oil emulsified composition is sprayed with mist-like sterilizing water to form a water film, then instantly frozen and cut to an arbitrary length in precut oil.
- a method for producing a water-based emulsified composition is disclosed.
- JP-A-2014-193124 Japanese Unexamined Patent Publication No. 7-308152 Japanese Unexamined Patent Publication No. 8-322413 Japanese Unexamined Patent Publication No. 10-155381
- An object of the present invention is to provide a water-in-oil emulsified composition having improved workability in a frozen area.
- Patent Document 1 and Patent Document 2 when the aqueous layer to be the fractured surface is frozen, it cannot be easily divided, and there is a problem that the aqueous layer is cracked at other than the fractured surface. Further, in the method of Patent Document 3, large-scale equipment is required when molding a large block shape of 10 kg to 30 kg, and the shape of the water-in-oil emulsified composition is determined by the shape of the mold. , There was a problem that workability at the time of manufacturing was poor. Further, in the method of Patent Document 4, although there is a description that it can be divided even from a frozen state, it takes 3 days to thaw, and the work efficiency is low.
- the present inventors set the hardness at -18 ° C to 500 to 1500 gf to thaw the water-in-oil emulsified composition that has been frozen or stored frozen. , Or found that it can be used as it is without adjusting the temperature, and completed the present invention.
- the present invention (1) A water-in-oil emulsified composition, characterized in that the hardness at -18 ° C. (measured by rheometer, plunger diameter: 3 mm, penetration speed: 5 cm / min) is 500 to 1500 gf.
- the constituent fatty acids have a lauric acid content of 7 to 29% by weight, a palmitic acid content of 7 to 19% by weight, and a stearic acid / lauric acid weight ratio of 0.1 to 1.6 (1).
- the water-in-oil emulsified composition (3) The difference between the hardness at -18 ° C and the hardness at 20 ° C (rheometer measurement value, plunger diameter 10 mm, penetration speed 5 cm / min) is 300 to 1200 gf, according to (1) or (2).
- the water-in-oil emulsified composition according to any one of (1) to (3), which is ⁇ 49% by weight.
- the lauric acid content is 5 to 25% by weight
- the palmitic acid content is 5 to 25% by weight
- the stearic acid content is 10 to 35% by weight
- the stearic acid / palmitic acid weight ratio is 0.5.
- the oil phase is blended as a constituent fatty acid so that the lauric acid content is 7 to 29% by weight, the palmitic acid content is 7 to 19% by weight, and the stearic acid / lauric acid weight ratio is 0.1 to 1.6.
- a method for producing a water-in-oil emulsified composition that can be used in a frozen state, having a hardness at -18 ° C (measured by leometer, plunger diameter of 3 mm, penetration speed of 5 cm / min) of 500 to 1500 gf. , It is about.
- the water-in-oil emulsified composition of the present invention has a hardness of 500 to 1500 gf at -18 ° C., and the water-in-oil emulsified composition frozen or stored frozen is not thawed or temperature-controlled as it is. It can be used.
- the water-in-oil emulsified composition of the present invention has a hardness of 500 to 1500 gf at -18 ° C. More preferably, the hardness at ⁇ 18 ° C. is 550 to 1400 gf, and even more preferably 600 to 1300 gf. If the hardness at -18 ° C exceeds the upper limit, workability at -18 ° C may deteriorate. On the other hand, if it is less than the lower limit, the manufacturing suitability may be inferior.
- the hardness at -18 ° C means that the measurement sample (length 5 cm ⁇ width 5 cm ⁇ height 5 cm) is left at -18 ° C for one night or more using a rheometer, and the plunger diameter is 3 mm and penetrates. Refers to the value measured at a speed of 5 cm / min.
- the water-in-oil emulsified composition of the present invention preferably has a hardness of 600 gf or less at 20 ° C. More preferably, the hardness at 20 ° C. is 500 gf or less, and even more preferably 400 gf or less. If the hardness at 20 ° C. exceeds the upper limit, workability may deteriorate.
- the hardness at 20 ° C. is measured under the same conditions as the hardness measurement at -18 ° C. except that the measurement sample is left at 20 ° C. for one night or more and the plunger diameter is changed to 10 mm. ..
- the difference between the hardness at ⁇ 18 ° C. and the hardness at 20 ° C. is preferably 300 to 1200 gf. More preferably, the difference between the hardness at -18 ° C. and the hardness at 20 ° C. is 350 to 1100 gf, and even more preferably 400 to 1000 gf. If the difference between the hardness at -18 ° C and the hardness at 20 ° C exceeds the upper limit, workability at -18 ° C may deteriorate. On the other hand, if it is less than the lower limit, the manufacturing suitability may be inferior.
- the water-in-oil emulsified composition of the present invention preferably contains lauric acid as a constituent fatty acid in an amount of 7 to 29% by weight. More preferably, the content of lauric acid as a constituent fatty acid is 9 to 25% by weight, and even more preferably 11 to 22% by weight. If the content of lauric acid as a constituent fatty acid is less than the lower limit, workability at -18 ° C may deteriorate. On the other hand, if the upper limit is exceeded, the manufacturing suitability may be inferior.
- the water-in-oil emulsified composition of the present invention preferably contains palmitic acid as a constituent fatty acid in an amount of 7 to 19% by weight. More preferably, the content of palmitic acid as a constituent fatty acid is 9 to 17% by weight, and even more preferably 10 to 15% by weight. If the content of palmitic acid as a constituent fatty acid is less than the lower limit, the production suitability may be inferior. On the other hand, if the upper limit is exceeded, workability at ⁇ 18 ° C. may deteriorate.
- the constituent fatty acid in the present invention is the fatty acid of the oil-and-fat mixture constituting the water-in-oil emulsified composition, and the fatty acid constituting the emulsifier is not taken into consideration. Therefore, the content of the constituent fatty acids is not affected by the water content of the water-in-oil emulsified composition.
- the water-in-oil emulsified composition of the present invention preferably has a stearic acid content of 2 to 17% by weight as a constituent fatty acid. More preferably, the content of stearic acid as a constituent fatty acid is 3 to 14% by weight, and even more preferably 4 to 12% by weight. If the content of stearic acid as a constituent fatty acid is less than the lower limit, the production suitability may be inferior. On the other hand, if the upper limit is exceeded, the emulsifying property of the water-in-oil emulsified composition may deteriorate.
- the weight ratio of stearic acid / lauric acid of the constituent fatty acids is preferably 0.1 to 1.6. More preferably, the weight ratio of stearic acid / lauric acid of the constituent fatty acids is 0.2 to 1.0, and even more preferably 0.2 to 0.7. If the weight ratio of stearic acid / lauric acid of the constituent fatty acids is less than the lower limit, the production suitability may be inferior. On the other hand, if the upper limit is exceeded, workability at ⁇ 18 ° C. may deteriorate.
- the aqueous phase content of the water-in-oil emulsified composition of the present invention is preferably 10 to 35% by weight. More preferably, the content of the aqueous phase is 12 to 30% by weight, and even more preferably 13 to 27% by weight.
- the aqueous phase is a mixture of water and a raw material that dissolves in water in the raw material of the water-in-oil emulsified composition. If the aqueous phase content of the water-in-oil emulsified composition is less than the lower limit, the production suitability may be inferior. On the other hand, if the upper limit is exceeded, the emulsifying property of the water-in-oil emulsified composition may deteriorate.
- the water-in-oil emulsified composition of the present invention preferably has a liquid oil content of 27 to 60% by weight. More preferably, the content of the liquid oil is 29 to 58% by weight.
- the liquid oil one or more selected from rapeseed oil, soybean oil, corn oil, sunflower oil, rice bran oil, cottonseed oil, safflower oil and the like can be used. If the content of the liquid oil is less than the lower limit, the workability at -18 ° C may be inferior. On the other hand, if the upper limit is exceeded, the emulsifying property of the water-in-oil emulsified composition may deteriorate.
- the water-in-oil emulsified composition of the present invention preferably has a lauric-based fat and oil content of 15 to 49% by weight. More preferably, the content of the lauric fat is 17 to 46% by weight.
- the laurin-based oil and fat one or more selected from coconut oil, palm kernel oil, babas oil, and these fractionated oils, hydrogenated oils, and ester exchange oils exemplified for palm kernel stear are used. It can be used, and in the case of hydrogenated oil, it is preferably extremely hydrogenated oil. If the content of lauric oil is less than the lower limit, workability at -18 ° C may be inferior. On the other hand, if the upper limit is exceeded, the production suitability of the water-in-oil emulsified composition may be inferior.
- a transesterified oil containing lauric acid as a constituent fatty acid can be used as a part or all of the lauric-based fat and oil.
- the transesterified oil used in the water-in-oil emulsified composition of the present invention has a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, and a stearic acid content of 10 with respect to all constituent fatty acids.
- the transesterified oil containing lauric acid as a constituent fatty acid used in the water-in-oil emulsifying composition of the present invention includes, for example, 10 to 50% by weight of lauric acid as a lauric acid source and palm-based oil as a palmitic acid source. It can be obtained by blending 0 to 75% by weight of liquid oil or 10 to 30% by weight of a natural fat or oil rich in stearic acid as a source of stearic acid and then transesterifying.
- palm-based oil and fat one or 2 selected from palm oil and palm fractionated oils such as palm olein, super palm olein, palm mid-melting point, palm stear, hydrogenated oils thereof, and ester exchange oils. More than seeds can be used, and in the case of hydrogenated oil, it is preferably extremely hydrogenated oil.
- the extremely hydrogenated liquid oil is selected from extremely hydrogenated oils and fats rich in unsaturated fatty acids having 18 carbon atoms such as rapeseed oil, soybean oil, corn oil, sunflower oil, rice bran oil, cottonseed oil, and safflower oil.
- extremely hydrogenated oils and fats rich in unsaturated fatty acids having 18 carbon atoms such as rapeseed oil, soybean oil, corn oil, sunflower oil, rice bran oil, cottonseed oil, and safflower oil.
- the natural fat and oil rich in stearic acid one or more selected from shea butter, monkey fat, kokum fat, mango fat, allambracchia fat and their fractionated oils, hydrogenated oils, and ester exchange oils are used.
- hydrogenated oil it is preferably extremely hydrogenated oil.
- the transesterification reaction may be a method using a chemical catalyst such as sodium methylate, a method using an enzyme such as lipase, or a non-selective randomized reaction, which is a position-specific selection. It may be a transesterification reaction, but it is preferably a non-selective randomized reaction.
- An emulsifier may be added to the water-in-oil emulsified composition of the present invention, if necessary.
- emulsifiers glyceride fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetate monoglyceride, tartrate monoglyceride, tartrate acetate mixed monoglyceride, Examples thereof include various organic acid monoglycerides such as citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and malic acid monoglyceride, stearoyl calcium lactate, sodium stearoyl lactate, and lecithin.
- the water-in-oil emulsified composition of the present invention can be used for oil-soluble components such as pigments, antioxidants, fragrances, and organic acids in addition to the above-mentioned fats and oils and additives as long as the effects of the present invention are not impaired.
- oil-soluble components such as pigments, antioxidants, fragrances, and organic acids in addition to the above-mentioned fats and oils and additives as long as the effects of the present invention are not impaired.
- Salt, sugar, milk powder, fermented milk and other water-soluble ingredients can be used.
- the water-in-oil emulsified composition of the present invention is preferably distributed in a freezing temperature range and used for direct meals or kneading. Further, the water-in-oil emulsified composition of the present invention preferably has a hardness of 600 gf or less as measured by a rheometer at 20 ° C., and may be too soft for roll-in use.
- the method for producing the water-in-oil emulsified composition of the present invention is not particularly limited, but the oil phase and the aqueous phase are pre-emulsified as in the usual method, and then rapidly cooled and kneaded with a perfector, a botator, a combinator or the like.
- the oil phase can be prepared by adding, dissolving / dispersing oil-soluble components such as pigments, antioxidants, and fragrances to the melted fats and oils, if necessary.
- the aqueous phase can be prepared by adding, dissolving / dispersing a water-soluble milk component, salt, sugars, inorganic salts and the like to water or warm water, if necessary.
- Palm oil fractionated low melting point iodine value: 67.0
- palm kernel oil fractionated low melting point iodine value: 26.0
- palm oil extremely hydrogenated oil iodine value: 0
- 0.3% by weight of sodium methylate was added to the mixed oil as a catalyst, and the temperature was 80 ° C., vacuum degree was 20 Torr, and non-selective for 40 minutes.
- After performing a transesterification reaction it was washed with water and dehydrated, and a transesterified oil and fat was obtained through a normal refining step.
- the obtained transesterified fats and oils contained lauric acid, palmitic acid, and stearic acid as constituent fatty acids at 19.5% by weight, 19.5% by weight, and 22.0% by weight, respectively, and the weight ratio of stearic acid / palmitic acid.
- lauric acid, palmitic acid, and stearic acid as constituent fatty acids at 19.5% by weight, 19.5% by weight, and 22.0% by weight, respectively, and the weight ratio of stearic acid / palmitic acid.
- a water-in-oil emulsified composition was prepared according to the following "Method for preparing a water-in-oil emulsified composition”.
- "Preparation method of water-in-oil emulsified composition” 1. 1. The oil and fat mixture was melted at 60 to 70 ° C., and an emulsifier was added to prepare an oil phase. 2. 2. A raw material classified as an aqueous phase raw material was added to and dissolved in water. 3. 3. The aqueous phase was added to the oil phase being stirred and mixed. The mixed solution obtained here is called a mixed solution. 4. The formulation was applied to a combinator to obtain a water-in-oil emulsified composition.
- a water-in-oil emulsified composition was prepared according to the above-mentioned "Method for preparing a water-in-oil emulsified composition" and the formulation shown in Table 1 below.
- a fat and oil mixture consisting of 15.0 parts by weight of palm kernel stearin, 8.0 parts by weight of the transesterified oil described above, and 52.0 parts by weight of soybean oil was prepared.
- An oil phase was prepared by mixing 75.0 parts by weight of this oil / fat mixture with 0.5 parts by weight of an emulsifier.
- 24.5 parts by weight of water was added to the oil phase as an aqueous phase and stirred with a propeller stirrer to obtain an emulsion at about 60 ° C. This was rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsified composition of Example 1.
- Example 2 The same as in Example 1 except that the oil / fat mixture was changed to 25.0 parts by weight of palm core stearin, 8.0 parts by weight of transesterified oil, and 42.0 parts by weight of soybean oil according to the formulation shown in Table 1 below.
- the water-in-oil emulsified composition of Example 2 was obtained.
- Water-in-oil emulsified compositions of Examples 3 to 8 and Comparative Examples 1 to 3 were obtained in the same manner as in Example 2 except that the oil and fat mixture was changed according to the formulation shown in Table 1 below.
- Example 9 The water-in-oil emulsified composition of Example 9 in the same manner as in Example 1 except that the oil / fat mixture was changed to 85.0 parts by weight and the aqueous phase was changed to 14.5 parts by weight of water according to the formulation shown in Table 1 below.
- Table 1 Formulation of water-in-oil emulsified composition -The unit is weight%. -Stearic acid monoglyceride and lecithin were used as emulsifiers.
- Measurement method of hardness 1.
- the measurement sample was molded so as to have a length of 5 cm, a width of 5 cm, and a height of 5 cm. 2.
- the mixture was transferred to a freezer at -18 ° C or a temperature control at 20 ° C and left for 24 hours or more.
- the hardness was measured with a rheometer (RTC-3002D, manufactured by Leotech Co., Ltd.) at a plunger diameter of 3 mm (-18 ° C.), 10 mm (20 ° C.), and an penetration speed of 5 cm / min.
- Table 2 summarizes the hardness of the water-in-oil emulsified composition obtained in Examples or Comparative Examples, and the evaluation results measured according to the above-mentioned “Hardness measurement method”.
- the present invention relates to a water-in-oil emulsified composition, and more particularly to an improvement in workability of the water-in-oil emulsified composition in a frozen area.
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Abstract
Description
マーガリンやファットスプレッドにおいては、パーム油、サフラワー油、大豆油、ナタネ油、ヤシ油、ラード、魚油等の動植物油脂をそのままあるいは水素添加して硬化したものを用いて乳化剤と共に油相を調製し、この油相と水に乳化剤や安定剤あるいは脱脂乳や香料等の風味成分からなる水相とを混合乳化した後ピンマシンやボテーター等により急冷・混練する方法により製造される。
これらの油中水型乳化組成物は、約5℃の冷蔵温度や約-25℃~-10℃の冷凍温度に冷却され、流通・保存されるのが一般的である。この際、油中水型乳化組成物を構成する油脂が固化し、ネットワークが形成されるため、硬度が飛躍的に高くなり、使用時に適当な大きさや形状に切り分けることは困難を伴うものであった。特に業務用途では冷凍品が多いため、あらかじめ解凍、温調して柔らかくする、あるいは食品用粉砕機や切断装置を用いて細断する等によって使用する前に準備が必要であった。
特許文献1、及び特許文献2の方法では、割断面となる水層が凍結している場合には容易には分割できず、割断面以外で割れてしまうといった問題が生じていた。また、特許文献3の方法では、10kg~30kgといった大型のブロック状を成型する場合に大掛かりな設備が必要となることや、モールドの形状で油中水型乳化組成物の形状が決まってしまうため、製造時の作業性が悪いという問題があった。さらに、特許文献4の方法では、冷凍状態からも分割可能な旨の記載があるものの、解凍には3日間を要し、作業効率が低いものであった。
(1)-18℃における硬さ(レオメーター測定値、プランジャー径3mm、侵入速度5cm/min)が500~1500gfであることを特徴とする、油中水型乳化組成物、
(2)構成脂肪酸として、ラウリン酸含量が7~29重量%、パルミチン酸含量が7~19重量%であり、 ステアリン酸/ラウリン酸の重量比が0.1~1.6である、(1)記載の油中水型乳化組成物、
(3)-18℃における硬さと、20℃における硬さ(レオメーター測定値、プランジャー径10mm、侵入速度5cm/min)との差が300~1200gfである、(1)または(2)に記載の油中水型乳化組成物、
(4)水相が10~35重量%、液状油の総含量が27~60重量%であり、かつラウリン系油脂、および/または構成脂肪酸としてラウリン酸を含有するエステル交換油の総含量が15~49重量%である、(1)~(3)の何れか1つに記載の油中水型乳化組成物、
(5)構成脂肪酸として、ラウリン酸含量が5~25重量%、パルミチン酸含量が5~25重量%、ステアリン酸含量が10~35重量%、およびステアリン酸/パルミチン酸の重量比が0.5~7であるエステル交換油を含有する、(1)~(4)の何れか1つに記載の油中水型乳化組成物、
(6)冷凍流通用、および/または冷凍保存用である、(1)~(5)の何れか1つに記載の油中水型乳化組成物、
(7)構成脂肪酸としてラウリン酸含量が7~29重量%、パルミチン酸含量が7~19重量%、 ステアリン酸/ラウリン酸の重量比が0.1~1.6となるように油相を配合し、-18℃における硬さ(レオメーター測定値、プランジャー径3mm、侵入速度5cm/min)を500~1500gfとする、冷凍状態のままで使用可能な油中水型乳化組成物の製造方法、
に関するものである。
なお、油脂の脂肪酸組成は、日本油化学協会基準油脂分析試験法(1996年版)2.4.1.2メチルエステル化法(三フッ化ホウ素メタノール法)に規定の方法に準じて測定した。
構成脂肪酸中のオレイン酸含量が86%の高オレイン酸ヒマワリ油30重量部とステアリン酸エチル70重量部を混合した後、1,3位選択性のあるリパーゼを用いてエステル交換を行い、反応油を得た。この反応油よりエチルエステルを蒸留により留去し、アセトンを用いて溶剤分別を行い、常法通り脱色、脱臭を行い、精製油として分別低融点部である油脂A(沃素価:59.0)を得た。
パーム油分別低融点部(沃素価:67.0)12.5部、パーム核油分別低融点部(沃素価:26.0)43.5部、パーム油の極度硬化油(沃素価:0.5以下)26.0部及び油脂A18.0部を混合した後、触媒としてナトリウムメチラートを混合油に対して0.3重量%添加し、80℃、真空度20Torr、40分間非選択的エステル交換反応を行った後、水洗、脱水し、通常の精製工程を経てエステル交換油脂を得た。得られたエステル交換油脂は、構成脂肪酸としてラウリン酸、パルミチン酸、ステアリン酸含量がそれぞれ19.5重量%、19.5重量%、22.0重量%であり、ステアリン酸/パルミチン酸の重量比が1.1であった。
「油中水型乳化組成物の調製法」
1.油脂混合物を60~70℃で融解し、乳化剤を添加することで油相を調製した。
2.水に、水相原料に分類される原料を添加、溶解した。
3.攪拌中の油相へ水相を添加し、混合した。ここで得られる混合液を調合液と称する。
4.調合液をコンビネーターへ供して、油中水型乳化組成物を得た。
製造適性
◎:充填時に適度な硬さで製造しやすく、ブロック成型も容易。
○:充填時に若干硬いが製造可能、ブロック成型も可能。
△:充填時に硬すぎるため製造に支障が出る可能性がある。ブロック成型は不可。
-18℃での作業性
◎:包丁で容易に任意の形に切り分けることができる。
○:若干力を入れる必要あるが、包丁で任意の形に切り分けることができる。
△:包丁で切り分ける際に、バラバラに砕けてしまい、任意の形に切り分けられない。
×:包丁では切り分けることが困難。
20℃での作業性
◎:可塑性があり、練り込み用途にも好適である。
○:可塑性が若干弱いが、練り込み用途に使用できる。
△:可塑性がなく作業性悪い。練り込み用途では生地に練り込まれない。
1.測定試料を縦5cm×横5cm×高さ5cmとなるように成型した。
2.-18℃の冷凍庫、または20℃の温調庫へ移し、24時間以上放置した。
3.レオメーター(株式会社レオテック製、RTC-3002D)により、プランジャー径3mm(-18℃)、10mm(20℃)、侵入速度5cm/minにて硬さを測定した。
Claims (7)
- -18℃における硬さ(レオメーター測定値、プランジャー径3mm、侵入速度5cm/min)が500~1500gfであることを特徴とする、油中水型乳化組成物。
- 構成脂肪酸として、ラウリン酸含量が7~29重量%、パルミチン酸含量が7~19重量%であり、 ステアリン酸/ラウリン酸の重量比が0.1~1.6である、請求項1記載の油中水型乳化組成物。
- -18℃における硬さと、20℃における硬さ(レオメーター測定値、プランジャー径10mm、侵入速度5cm/min)との差が300~1200gfである、請求項1または請求項2に記載の油中水型乳化組成物。
- 水相が10~35重量%、液状油の総含量が27~60重量%であり、かつラウリン系油脂、および/または構成脂肪酸としてラウリン酸を含有するエステル交換油の総含量が15~49重量%である、請求項1~請求項3の何れか1項に記載の油中水型乳化組成物。
- 構成脂肪酸として、ラウリン酸含量が5~25重量%、パルミチン酸含量が5~25重量%、ステアリン酸含量が10~35重量%、およびステアリン酸/パルミチン酸の重量比が0.5~7であるエステル交換油を含有する、請求項1~請求項4の何れか1項に記載の油中水型乳化組成物。
- 冷凍流通用、および/または冷凍保存用である、請求項1~請求項5の何れか1項に記載の油中水型乳化組成物。
- 構成脂肪酸としてラウリン酸含量が7~29重量%、パルミチン酸含量が7~19重量%、 ステアリン酸/ラウリン酸の重量比が0.1~1.6となるように油相を配合し、-18℃における硬さ(レオメーター測定値、プランジャー径3mm、侵入速度5cm/min)を500~1500gfとする、冷凍状態のままで使用可能な油中水型乳化組成物の製造方法。
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