CN107708428A - Oily food - Google Patents
Oily food Download PDFInfo
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- CN107708428A CN107708428A CN201680034835.6A CN201680034835A CN107708428A CN 107708428 A CN107708428 A CN 107708428A CN 201680034835 A CN201680034835 A CN 201680034835A CN 107708428 A CN107708428 A CN 107708428A
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- China
- Prior art keywords
- grease
- mass
- content
- oily food
- fatty acid
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The problem of the present invention is to provide the oily food that a kind of saturated fatty acid content and content of trans fatty acids are relatively low, shape retention is good and attachment is less, is provided in particular in a kind of containing cocoa butter, sapid oily food.The present invention is to contain grease and carbohydrate, and in the fatty acid total amount for forming grease, the content of saturated fatty acid is below 45 mass %, and, the content of trans-fatty acid is below 5 mass % oily food, also it is the oily food with sugared skeleton, in addition, being also the oily food that L3 content is below 10 mass % in above-mentioned grease.
Description
Technical field
The present invention relates to a kind of relatively low oily food of saturated fatty acid content.
Background technology
The oily food of continuous phase is formed as grease, chocolate or fatty cream can be enumerated, mix sugar cream etc..They institute
The natural oils such as the cocoa butter or animal tallow that contain is are the higher grease (solid fat of shape retention of solid at normal temperatures
Fat).Therefore, the shape of oily food is kept by contained hard fat.Most of aliphatic acid for forming hard fat
For saturated fatty acid.
As hard fat, it is known to hydrogenate the fixed oil formed by liquid oils such as soybean oil, rapeseed oil, cottonseed oils.Hydrogen
Change is not only unrighted acid being converted into saturated fatty acid, and cis unsaturated fatty acid also is converted into transisomer.
Therefore, most of aliphatic acid for forming fixed oil is saturated fatty acid and trans unrighted acid (hereinafter also referred to trans fat
Fat acid).
As described above, in order to keep the shape of oily food, it is necessary to using hard fat.This refers to satisfy comprising relatively more
With aliphatic acid or trans-fatty acid.These aliphatic acid are believed to the risk that heart disease occurs for increase.Therefore, as WHO
Public institution disclose saturated fatty acid and trans-fatty acid daily intake recommended upper limit value.
It is known to have some of the saturated fatty acid for reducing oily food and trans-fatty acid trials.For example, Japan Patent is special
Open clear 51-33922 publications describe 25 to 75 parts fully hardened palm-kernel oil, with 75 to 25 parts not contain carbon number few
In the ester-exchanged oil of the fully hardened vegetable fat of 16 aliphatic acid.And record by 8 to 15 parts of ester-exchanged oil and 92 to
85 parts of the edible fat composition being mixed to get rich in linoleic liquid vegetable oil.The fat has been used moreover, recording
The margarine of composition.
In addition, recorded in Japanese Patent Laid 2008-543321 publications by iodine number (IV) 33.7 SOS greases and
Low SAFA (saturated fatty acid) grease that 70% high oleic sunflower oil is formed.SAFA (the saturated fats of the low SAFA greases
Acid) content is that 24.3 weight %, TFA (trans-fatty acid) contents are 0.1 weight %.Moreover, record being somebody's turn to do by 90 weight %
The fillings that low SAFA greases and 10 weight % hazelnut oil are formed.
However, above-mentioned Japanese Patent Laid-Open No. Sho 51-33922 publications or Japanese Patent Laid 2008-543321 publications
The saturated fatty acid content and content of trans fatty acids of described oily food are relatively low, thus while there is shape retention,
But oily food easily adheres to and makes hand or tableware dirty if contacting.In addition, also easily it is attached on tooth when edible.
Patent document
Patent document 1：Japanese Unexamined Patent Application 51-33922 publications
Patent document 2：Japanese Patent Laid 2008-543321 publications.
The content of the invention
Accordingly, it is desirable to develop a kind of saturated fatty acid content and content of trans fatty acids is relatively low, shape retention is good
Oily food good and that attachment is less.
The problem of the present invention is, there is provided a kind of saturated fatty acid content and content of trans fatty acids is relatively low, profile is kept
Property good and oily food that attachment is less, particularly containing cocoa butter, sapid oily food.
The present inventors has made intensive studies to solve above-mentioned problem.As a result find, by containing in saturated fatty acid
Form sugared skeleton in amount and the relatively low oily food of content of trans fatty acids, can obtain that shape retention is good and attachment compared with
Few oily food.Thus, the present invention is completed.
That is, the present invention provides following technical scheme：
(1) a kind of oily food, it contains grease and carbohydrate, and has sugared skeleton.
Wherein, in above-mentioned grease, in the fatty acid total amount for forming grease, the content of saturated fatty acid for 45 mass % with
Under, also, the content of trans-fatty acid is below 5 mass %.
(2) oily food as described in (1), wherein, in above-mentioned grease, L3 content is below 10 mass %.
Wherein, L and L3 refers to following material：
L：Carbon number is more than 16 saturated fatty acid
L3：Combine the triglycerides of 3 molecule Ls
(3) oily food as described in (1) or (2), wherein, in above-mentioned grease, L2X content is 9~40 mass %.
Wherein, X and L2X refers to following material：
X：Carbon number is more than 16 unrighted acid
L2X：Combine 2 molecule Ls, 1 molecule X triglycerides
(4) oily food as any one of (1)~(3), wherein, in above-mentioned grease, LX2 and X3 total content are 50
~79 mass %.
Wherein, LX2 and X3 refers to following material：
LX2：Combine 1 molecule L, 2 molecule X triglycerides
X3：Combine 3 molecule X triglycerides
(5) oily food as any one of (1)~(4), wherein, in above-mentioned grease, L2M and LM2 total content are
0.6~10 mass %.
Wherein, M, L2M and LM2 refer to following material：
M：Carbon number is 6~10 saturated fatty acid
L2M：Combine 2 molecule Ls, 1 molecule M triglycerides
LM2：Combine 1 molecule L, 2 molecule M triglycerides
(6) oily food as any one of (1)~(5), wherein, in above-mentioned grease, the content of cocoa butter is 1~50
Quality %.
(7) oily food as any one of (1)~(6), wherein, the solid fats content (SFC) of above-mentioned grease is 10
It is 4~44% at DEG C, is 3~30% at 20 DEG C, is 1~15% at 30 DEG C.
(8) oily food as any one of (1)~(7), it further contains milk powder.
(9) food of the oiliness by baking of the state after the oily food as any one of (1)~(8) is in baked
Product.
(10) manufacture method of the oily food as any one of (1)~(9), wherein, with water in manufacturing process
Dispersion step, cooling and curing process and curing step are added,
Wherein, in above-mentioned grease, in the fatty acid total amount for forming grease, the content of saturated fatty acid for 45 mass % with
Under, also, the content of trans-fatty acid is below 5 mass %.
In accordance with the invention it is possible to provide a kind of saturated fatty acid content and content of trans fatty acids is relatively low, shape retention
Well and the less oily food of attachment.Especially, using the teaching of the invention it is possible to provide one kind is good containing cocoa butter, good in taste, tissue and flavor
Good oily food.In addition, in accordance with the invention it is possible to provide a kind of saturated fatty acid content and content of trans fatty acids it is relatively low,
By the oily food of baking.
Embodiment
The oily food of the present invention forms the food of continuous phase for grease.As specific example, chocolate, fat can be enumerated
Cream, mix sugar cream and tablespread etc..In the oily food of the present invention, the saturated fat in the fatty acid total amount for forming grease
The content of fat acid and trans-fatty acid is relatively low.Specifically, the content of saturated fatty acid (following, also to be indicated as SFA) is 45 matter
Measure below %, more preferably preferably 13~41 mass %, more preferably 17~38 mass %, 20~35 mass %.Instead
The content of formula aliphatic acid (following, also to be indicated as TFA) is below 5 mass %, preferably 0~3 mass %, more preferably 0~2 matter
Measure %.The fat content of the oily food of the present invention is preferably 20~70 mass %, more preferably 25~55 mass %, further
Preferably 28~46 mass %.
The oily food of the present invention is preferably chocolate.In the present invention, chocolate not by《With the expression phase of chocolate-like
The fair competi-tion rules of pass》Regulation in (national chocolate industry fair trade association) or regulation is limited.It is with edible
Grease and carbohydrate are primary raw material, are added as needed on cocoa composition (cocoa mass, cocoa power etc.), dairy products, spices, emulsifying agent
Deng by the process (mixed processes, micronized process, refining procedure, refrigerating work procedure etc.) of part or all of manufacture chocolate
And it is made.In addition, the chocolate in the present invention is in addition to dark chocolate bar, milk chocolate, also comprising white chocolate, colored chalk
Power.
Fat content in the oily food of the present invention except the grease coordinated as raw material in itself in addition to, also comprising can
Can the grease (cocoa butter, butterfat etc.) that is included of the raw material such as block, cocoa power, whole milk powder.For example, the grease of cocoa mass (can
Can fat) content is about 55 mass % (oil content 0.55), grease (cocoa butter) content of cocoa power is about 11 mass % (oil contents
0.11), grease (butterfat) content of whole milk powder is about 25 mass % (oil content 0.25).Fat content in oily food is
Use level (quality %) in the oily food of each raw material is multiplied by the aggregate value of the value obtained by oil content.
In the oily food of the present invention, due to formed with sugared skeleton, therefore even if saturated fatty acid and trans-fatty acid
Content it is relatively low, its heat resistance is also more excellent.Therefore, i.e., touched using hand and be also not easy to be attached on hand, in addition, when edible
Also it is not easy to be attached on tooth.Further, since sugared skeleton is water solubility, thus its be once eaten will be rapid molten in mouth
Solution.The oily food of the present invention is moistened at such as 20 DEG C using n-hexane, it is also preferred that keeping its shape 30 minutes
More than.This, which is suggested, makes oily food have sugared skeleton, and grease is enclosed in the skeleton.In the oily food of the present invention,
As the index of sugared skeleton, moistened at 20 DEG C using n-hexane, also more preferably keep the shape more than 60 minutes.
It should illustrate, here, keeping shape to refer to that, even if being moistened using n-hexane, the shape of more than half will not be also destroyed
And the state retained.
The above-mentioned moistening using n-hexane for example can be carried out as follows implementation.1. cut out from oily foods such as chocolates
Per length of side 1cm cubic.2. filter paper is spread on culture dish (internal diameter 84mm, height 20mm or so), and (diameter 70mm is left
It is right), and immerse 3ml or so hexane.3. the oily food cut out is positioned on filter paper, the lid of culture dish is covered.
The formation for the sugared skeleton that carbohydrate contained by the oily food of the present invention contributes in oily food.As carbohydrate,
It can enumerate for example：Granulated sugar (sucrose), lactose, glucose, maltose, oligosaccharides, FOS
(fructooligosaccharides), soyabean oligosaccharides, galactooligosaccharide, newborn fructo-oligose, palatinose-oligosaccharides
(palatinose oligosaccharides), enzyme process saccharifying syrups (enzymatic saccharification syrup),
Reduce starch sugar compound, isomerization liquid sugar, sucrose combination syrup (sucrose-binding starch syrup), honey, and also
Raw sugar polydextrose, gossypose, lactulose, reduction lactose, D-sorbite, xylose, xylitol, maltitol, erythrite, sweet dew
Alcohol, trehalose etc..Carbohydrate can also be sugar alcohol.The content of carbohydrate contained by the oily food of the present invention is preferably 20~70 matter
Measure %, more preferably more preferably 30~65 mass %, 35~60 mass %.
In the oily food of the present invention, 30~58 mass % sucrose is preferably comprised as one of carbohydrate.In the present invention
Sucrose contained by medium oil food is one of important component to form sugared skeleton.Sucrose is preferably used as the crystallization of sucrose
Granulated sugar the pulverized sugar of powdery is made.The cane sugar content of the oily food of the present invention is preferably 32~54 mass %, and more preferably 34
~50 mass %.If the cane sugar content of oily food is within the above range, sugared skeleton is easily formed in oily food.
In the oily food of the present invention, 1~20 mass % lactose is preferably comprised as one of carbohydrate.By containing breast
Sugar, it is possible to increase the intensity of the sugared skeleton of oily food.Lactose is preferably crystalloid, and is coordinated preferably as crystallization.City
The lactose sold nearly all is crystalloid.The crystallization of lactose can be alpha-lactose, or beta lactose.Alpha-lactose can be alternatively for dehydrate
Monohydrate.The lactose content of the oily food of the present invention is more preferably 2~18 mass %, more preferably 3~16 matter
Measure %.It should illustrate, can confirm whether lactose is crystalloid by powder x-ray diffraction.
The oily food of the present invention can coordinate food material used in general oily food beyond grease and carbohydrate
Material.For example, except cocoa mass, cocoa power, dairy products (milk solids class etc.), emulsifying agent, spices, pigment etc., it can also contain and form sediment
Powder class, rubber-like, such as thermal coagulation albumen, strawberry powder or the various powdery types various foodstuffs or various at matcha powder end
Food additives.
The oily food of the present invention preferably comprises 4~32 mass % milk powder.As long as milk powder used in the present invention comes
It is then without particular limitation from the powder of milk.As an example, whole milk powder, skimmed milk power, whey powder, dry cream, buttermilk can be enumerated
Powder.Milk powder can select one kind or two or more use.It is particularly preferred to contain whole milk powder, skimmed milk power, whey powder, more
Preferably comprise whole milk powder, skimmed milk power.In addition, what milk powder used in the oily food of the present invention preferably illustrated as described above
By the spray drying of spray dryer etc. and the milk powder that manufactures as milk powder.The dry milk concentration of the oily food of the present invention is more preferably
For 8~28 mass %, more preferably 12~24 mass %.If the dry milk concentration of oily food is within the above range,
Oily food has good flavor and shape retention.
In the manufacture of the oily food of the present invention, in order to form sugared skeleton, preferably there is addition in advance and disperse a small amount of
The process of water.Hereinafter, an example of the method to forming sugared skeleton in chocolate illustrates.Chalk with sugared skeleton
The manufacture of power preferably has the process (water addition process) to the chocolate addition in solution status and disperse water.It is here, molten
Liquid status refer to, the state that the grease in chocolate is melted.
In the case of for non-temperature-adjusting type chocolate, the temperature of the chocolate in solution status in water addition process is excellent
Elect 30~70 DEG C, more preferably 35~60 DEG C, more preferably 35~50 DEG C as.In addition, after being carried out after water adds process
In the case of the seeding processing stated, the temperature of temperature-adjusting type chocolate can be identical with non-temperature-adjusting type.But it is temperature adjustment described later
In the case of water addition process is taken after processing or seeding processing, the temperature of temperature-adjusting type chocolate is preferably 24~40 DEG C, more
Preferably 25~38 DEG C, more preferably 26~36 DEG C.
The amount that the water added in process is added in water is alternatively 0.1~5.0 mass % with respect to the chocolate of solution status.
If the addition of water is more than 0.1 mass % with respect to the chocolate of solution status, it can obtain being adequately formed sugared skeleton, resistance to
Hot excellent chocolate.If the addition of water is below 5.0 mass % with respect to the chocolate of solution status, can suppress
The risk of microorganism pollution.The addition of water is more preferably 0.3~3.0 mass % with respect to the chocolate of solution status, further
Preferably 0.5~2.5 mass %.
The water that adds can be only water or jointly containing the composition beyond water and water in water adds process
This composition (is referred to as " hydrous material ") by composition below.Even if the water addition added in water addition process is identical,
According to the difference of the composition added together with water, the viscosity rate of climb of the chocolate of solution status is it can also happen that change.Tool
For body, if only the higher hydrous material (fruit juice, milk etc.) of the content of addition water or addition water, then chocolate is viscous
Degree steeply rises.On the other hand, if hydrous material, the viscosity such as addition liquid glucose, protein liquid will be relatively slowly rise.It is if viscous
Degree steeply rises, then water can not be sufficiently dispersed in the chocolate of solution status, therefore the water in water adds process is excellent
Elect hydrous material, particularly liquid glucose, protein liquid etc. as.
As liquid glucose, the reduction syrup containing the sugar such as fructose, glucose, sucrose, maltose, oligosaccharides and water can be enumerated
The solution such as (reduced sugar syrup) or fructose syrup, D-sorbitol solution.As protein liquid, can enumerate containing protein
With the egg white icing, concentrated milk, whipping cream of water etc..The content of the water contained in liquid glucose or protein liquid is overall relative to solution, preferably
For 10~90 mass %, more preferably 10~50 mass %.Water is added in the form of hydrous material in process is added in water
In the case of, on its addition, carried out in a manner of making the amount of water of the chocolate relative to solution status within the above range
Addition.
Liquation shape of the temperature of the water used in process or hydrous material preferably with adding water or hydrous material is added in water
The temperature of the chocolate of state is same degree.By so setting, the temperature of the chocolate of solution status remains certain, and water or
Hydrous material is easily uniformly dispersed.By stirring etc. water can also be made to exist after Jiang Shui makes an addition to the chocolate of solution status
It is uniformly dispersed in chocolate.
Also the chocolate of the solution status by water addition process can be cooled and solidified.Pass through the process, Neng Gouyou
Solution status efficiently manufactures the chocolate of solid.
The method of cooling and solidifying is not particularly limited.It is skilful according to mould molding chocolate or the covering chocolate to food etc.
Gram force product suitably selects.The chocolate of solution status for example can be by using cooling tunnel (cooling
) etc. tunnel cold wind spraying, contact to be cooled and solidified with coldplate.
As long as making the chocolate solidified of solution status, then the condition cooled and solidified is not particularly limited.For example, chilling temperature
Preferably 0~20 DEG C, more preferably 0~10 DEG C.Cool time is preferably 5~90 minutes, more preferably 10~60 minutes.
Can also be in the chocolate after cooling and solidifying using " curing step " for further carrying out " isothermal holding ".Insulation
Processing refers to preferably at 16~28 DEG C, and more preferably at 18~24 DEG C, it is small to carry out preferably 6 to the chocolate after cooling and solidifying
When more than, more preferably 12~480 hours, the processing of the insulation of more preferably 24~360 hours.By isothermal holding,
The sugared skeleton in chocolate can be made firmer.
, can no matter before or after above-mentioned water adds process in the case where chocolate is temperature-adjusting type chocolate
Carry out temperature adjustment processing or seeding processing.
Above-mentioned temperature adjustment processing is the operation for making to produce the nuclei of crystallization of stable crystalline in the chocolate in solution status.Specifically
For, for example, as it is known that after having the product temperature of the chocolate melted at 40~50 DEG C dropping to 27~28 DEG C or so, heat again
Operation untill 29~31 DEG C or so.Temperature adjustment processing is preferably carried out before water adds process.
The processing of above-mentioned seeding is, using the nuclei of crystallization as stable crystalline and the crystal seed agent that plays a role, makes to be in liquation
The processing of the nuclei of crystallization of stable crystalline is generated in the chocolate of state, to replace temperature adjustment to handle.Seeding processing and temperature adjustment processing are same
Sample, in order that the grease in chocolate is carried out as V-type stable crystalline to solidify.
In the case where carrying out seeding processing, on seeding processing and the order of water addition process, either one is preceding.
In addition it is also possible to addition and the water addition process of crystal seed agent are carried out simultaneously.That is, crystal seed agent and water can also be added simultaneously
Add in the chocolate of solution status.
The oily food of the present invention has sugared skeleton, therefore maintains containing for the solid fat content of the shape retention of grease
Amount is suppressed to relatively low.Specifically, in the grease of the oily food of the present invention, L3 contents are alternatively below 10 mass %.
It should illustrate, in the present invention, L is the saturated fatty acid that carbon number is more than 16, and L3 is the triglycerides for combining 3 molecule Ls.
In grease in the oily food of the present invention, L3 contents are preferably 0~8 mass %, more preferably 0~6 mass %.If grease
In L3 contents within the above range, then oily food has excellent mouthfeel.
In the oily food of the present invention, L2X content is alternatively 9~40 mass % in the grease in oily food.
L2X contents in grease are preferably 11~35 mass %, more preferably 13~30 mass %.It should illustrate, in the present invention, X
The unrighted acid for being more than 16 for carbon number, L2X are to combine 2 molecule Ls, 1 molecule X triglycerides (LLX+LXL+XLL).
In the oily food of the present invention, LX2 and X3 total content is alternatively 50~79 in the grease in oily food
Quality %.LX2 and X3 total content is preferably 55~76 mass % in grease, more preferably 58~73 mass %.It should say
Bright, in the present invention, LX2 is to combine 1 molecule L, 2 molecule X triglycerides (LXX+XLX+XXL).X3 is to combine 3 molecules
X triglycerides (XXX).
In the oily food of the present invention, in the grease in oily food L2M and LM2 total content be alternatively 0.6~
10 mass %.L2M and LM2 total content is preferably 1.1~8 mass % in grease, more preferably 1.8~6 mass %.Should
Illustrate, in the present invention, M is the saturated fatty acid that carbon number is 6~10, and L2M is to combine 2 molecule Ls, 1 molecule M triglycerides
(LLM+LML+MLL), LM2 is to combine 1 molecule L, 2 molecule M triglycerides (LMM+MLM+MML).M is preferably straight chain saturation
Aliphatic acid.Should illustrate, L2M contents are preferably more than 0.5 with respect to the mass ratio (L2M/LM2) of LM2 contents, more preferably 2 with
On.
In the oily food of the present invention, if the structure of triglycerides is in above range in the grease of oily food
Interior, even if then hard fat part is less and the content of saturated fatty acid and trans-fatty acid is relatively low, mouthfeel is also more excellent, and not
Frosting easily occurs or produces particle.It should illustrate, L and X are preferably the straight chain fatty acid that carbon number is 16~22, more preferably carbon
Number is 16~18 straight chain fatty acid.
In addition, the solid fats content (following, also to be indicated as SFC) of the grease contained by the oily food of the present invention is preferably 10
For 4~44%, at 20 DEG C be 3~30% at DEG C, at 30 DEG C be 1~15%, more preferably at 10 DEG C be 4~36%,
For 3~26%, at 30 DEG C it is 2~11% at 20 DEG C, further preferably at 10 DEG C be 4~30%, be 3 at 20 DEG C~
22%th, it is 2~9% at 30 DEG C, most preferably at 10 DEG C for 4~26%, at 20 DEG C be 3~19%, be 2 at 30 DEG C~
7%.
In the present invention, content of fatty acid and content of trans fatty acids can be measured according to such as AOCS Ce1f-96.
In addition, L3 contents, L2X contents, LX2 contents, X3 contents, L2M contents and LM2 contents can be according to such as gas chromatographies
(JAOCS, vol70,11,1111-1114 (1993)) are measured.In addition, the SFC (%) of the grease contained by fatty foods can
So that according to dessert grease handbook processed, (Confectionary Fat Handbook, THE OILY PRESS are published, ISBN 0-
The method 3 (Method 3) described in the 72nd page table 3.1 9531949-4-9) is measured.Now, to the grease before measure
Progress is cooled down 1 hour at 10 DEG C, and the temperature adjustment of 2 days is cured at 20 DEG C.
In the grease contained by oily food in the present invention, as long as meeting in the fatty acid total amount for forming grease, satisfy
Content with aliphatic acid is below 45 mass %, and, the content of trans-fatty acid is below 5 mass % condition.Cause
This, for the grease that uses in the oily food of the present invention, as long as suitably using edible grease to meet above-mentioned bar
Part.But the grease used in the oily food of the present invention is preferably comprised selected from following fat A, grease B, grease
C, one or more of grease D and grease E grease.
Grease contained by the oily food of the present invention is preferably to contain fat A, and above-mentioned fat A is to non-lauric acid system oil
Fat carries out the low melting point portion that fractionation handles to obtain.Here, non-lauric acid system grease refers to contain 90 matter in aliphatic acid is formed entirely
The grease for the aliphatic acid that the carbon number for measuring more than % is more than 16.As the specific example of non-lauric acid system grease, soybean can be enumerated
Oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil or their miscella, these greases or mixing
The processing grease (ester-exchanged oil, distillate oil, hydrogenated oil and fat etc.) of oil.The preferred iodine number of fat A is more than 62, also, it is preferred meet with
Under (s)~(v) condition.
(s) L3 contents are less than 5 mass %
(t) L2X contents are 10~40 mass %
(u) LX2 contents are 45~75 mass %
(v) X3 contents are 2~22 mass %
In the condition of above-mentioned (s) to (v), L, X, L3, L2X, LX2 and X3 are all as described above.
As specific example, above-mentioned fat A can enumerate fat A -1 described below, fat A -2, fat A -3.Grease
A-1 is the low melting point that iodine number obtained from being fractionated to palm oil or palm distillate oil or their miscella is more than 62
Portion.The low melting point portion that above-mentioned iodine number is more than 62 is preferably low melting point portion obtained from carrying out the fractionation of more than 2 times to palm oil
(the super olein of palm).Fractional method can be suitably using dry fractionation, emulsification point used in the fractionation of general palm system grease
Evaporate (wet type fractionation), solvent fractionation etc..
Fat A -2 is individually to be carried out as the ester exchange grease of raw material to containing palm system greases more than 40 mass %
Iodine number obtained from fractionation is more than 62 low melting point portion.Or for 40~90 mass % ester exchange grease and 10~
Iodine number obtained from the miscella of 60 mass % palm system grease is fractionated is more than 62 low melting point portion.Ester exchange method
Applicable known method.The applicable method same as mentioned above of fractional method.Here, palm system grease refers to palm fibre
The processing grease (ester-exchanged oil, distillate oil, hydrogenated oil and fat etc.) of palmitic acid oil itself or palm oil.Concrete example as palm system grease
Son, palm oil, palm olein, palm mid fraction, palm stearines etc. can be enumerated.
It is preferably that it is formed in aliphatic acid as the ester exchange grease before the fractionation of the raw oil material of above-mentioned fat A -2
Palmitic acid content is 30~50 mass %, and stearic acid content is 10~29 mass %, and oleic acid content is 20~40 mass %, sub- oil
Sour and linolenic total content is less than 15 mass %.More preferably, its lauric acid content formed in aliphatic acid is less than 2 matter
% is measured, palmitic acid content is 33~47 mass %, and stearic acid content is 13~27 mass %, and oleic acid content is 23~37 matter
% is measured, the total content of linoleic acid plus linolenic acid is less than 12 mass %.More preferably, it forms the laurate in aliphatic acid
Content is less than 1 mass %, and palmitic acid content is 35~45 mass %, and stearic acid content is 15~25 mass %, oleic acid content
For 25~35 mass %, the total content of linoleic acid plus linolenic acid is less than 10 mass %.
Fat A -3 is the grease of the SX2 containing more than 50 mass %.Here, S represent stearic acid, X represent carbon number be 16 with
On unrighted acid, SX2 represent combine 1 molecule S, 2 molecule X triglycerides.As the specific example of fat A -3,
Shorea double tree seed oil, sher butter, the Mowrahbutter to the raw oil material as substitute of cocoa fat containing 30 mass % can be enumerated
(1,3- bis- is hard by the SOS such as (Mowrah butter), mango kernel oil, Allanblackiafat (Allanblackia fat), fat prok fat
Acyl -2- oleoyls glycerine) grease be fractionated obtained from low melting point portion.In addition, the grease of the SOS containing 30 mass %
Known method is may be based on, 1 is used to the mixture of high oleic sunflower oil and ethyl stearte, 3 selected fat enzyme systems
Agent carries out ester exchange reaction, and grease obtained by fatty-acid ethyl ester is removed by distillation.Fractional method is applicable and the above method
Identical method.
It is liquid oil at 10 DEG C that grease contained by the oily food of the present invention, which preferably comprises grease B, above-mentioned grease B,.
Grease B is more preferably liquid at 5 DEG C.As grease B example, soybean oil, rapeseed oil, high oleic acid rapeseed oil, cotton can be enumerated
Seed oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, corn oil, rice bran oil, palm super olein.
Grease B is preferably that the content of the oleic acid in the total amount for forming grease is more than 50 mass % liquid oil.
Grease contained by the oily food of the present invention preferably comprises grease C.Grease C is that iodine number is less than 5 and formed
The content for the saturated fatty acid that carbon number is more than 16 is grease more than 90 mass % in fatty acid total amount.Grease C is preferably non-
The extreme fixed oil of the natural oil of laurate system., can as the example of the extreme fixed oil of the natural oil of non-lauric acid system
Enumerate the extreme hardening of soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, palm distillate oil etc.
Oil.The extreme fixed oil of the natural oil of non-lauric acid system is preferably the extreme fixed oil of rapeseed oil, more preferably high erucic acid dish
The extreme fixed oil of seed oil.
Grease contained by the oily food of the present invention preferably comprises grease D.Grease D is L2M and LM2 total content is 30
More than quality % grease.As specific example, the composition of 10~60 mass parts (more preferably 10~50 mass parts) can be enumerated
Aliphatic acid by Fatty acid compositions that carbon number is 6~10 MCT Oil (MCT), (more excellent with 40~90 mass parts
Elect 50~90 mass parts as) above-mentioned grease C (iodine number be less than 5 and in fatty acid total amount is formed carbon number be more than 16 it is full
With the grease that the content of aliphatic acid is more than 90 mass %) compound lard ester exchange grease.Grease D is alternatively, to using
Non-lauric acid system natural oil come replace as obtained from grease C extreme fixed oil compound lard progress ester exchange after,
Carry out extremely hardening obtained grease.In addition, also can be by being further fractionated to these greases, and improve L2M's and LM2
Content.
Grease contained by the oily food of the present invention preferably comprises grease E.Grease E is to contain more than 30 mass %
L2X grease.As specific example, can enumerate cocoa butter, shorea double tree seed oil, sher butter, Mowrahbutter, mango kernel oil, Ah
Blue goa butter, fat prok fat, palm oil or their fractionation high melting point portion and middle melting point portion.In addition, grease E is alternatively conduct
Melting fraction in the fractionation of the ester exchange grease of the raw oil material of above-mentioned fat A -2.Grease E is preferably comprised more than 50 mass %
L2X。
Above-mentioned grease E particularly preferably contains cocoa butter (cacao butter).The grease contained by oily food in the present invention
In, the content of cocoa butter is preferably 1~50 mass %, more preferably 5~40 mass %, more preferably 5~35 mass %,
Most preferably 5~25 mass %.
Grease contained by the oily food of the present invention preferably comprises 10~45 mass %, further preferably 15~40 matter
Measure %, further preferably 15~35 mass % fat A.Furthermore it is preferred that contain 40~80 mass %, further preferably 45
~75 mass %, further preferably 50~75 mass % grease B.Furthermore it is preferred that containing 0.5~10 mass %, it is more excellent
Grease C of the choosing containing 1~8 mass %, further preferably 1~6 mass %.Furthermore it is preferred that contain 1~20 mass %, more
Preferably comprise 1.5~12 mass %, further preferably 2~8 mass % grease D.Furthermore it is preferred that contain 5~40 matter
Measure %, further preferably 5~35 mass %, further preferably 5~25 mass % grease E.
The oily food of the present invention preferably comprises 0.1~5.0 mass %, more in the raw material containing carbohydrate and grease
Preferably comprise 0.3~3.0 mass %, further preferably 0.5~2.5 mass % water.The present invention oily food except
Formed beyond sugared skeleton, can be manufactured by general method by the temperature adjustment of appropriateness.In addition, with the of the invention of sugared skeleton
Oily food is also not easy roasting bad even if being bakeed, therefore can simply manufacture the oily food by baking.The present invention
Oily food preferably at 110~240 DEG C, bakeed at more preferably 120~200 DEG C.
The present invention oily food can by such as chocolate, fatty cream, mix sugar cream and tablespread in the form of with
The Combined foods such as dessert, bread.
Embodiment
Then, by embodiment, the present invention will be described.But the present invention is not limited to the examples.
[analysis method]
Content of fatty acid and content of trans fatty acids are measured by the method according to AOCS Ce1f-96.
L3 contents, L2X contents, LX2 contents, X3 contents, L2M contents and LM2 contents by according to gas chromatography (JAOCS,
Vol70,11,1111-1114 (1993)) method be measured.
[preparation of fat A]
By the high oleic sunflower oil of 8.8 mass parts, the palm stearines (iodine number 36) of 48.4 mass parts, 18.8 mass parts
The extreme fixed oil of soybean oil and the palm oil of 24.0 mass parts are mixed.Pass through the miscella (palmitic acid content that will be obtained
For 40.9 mass %, stearic acid content be 20.0 mass %, oleic acid content is 30.6 mass %, linoleic acid content is 6.3 matter
Measure %, linolenic acid content is 0.2 mass %, content of trans fatty acids is 0 mass %) random ester exchange reaction is carried out, so as to
Ester exchange grease is arrived.Ester exchange reaction is carried out according to common method.That is, 0.2 matter is added to fully dried raw oil material
Measure % sodium methoxide.After addition, at reduced pressure conditions, continue at 120 DEG C 0.5 hour while stirring, while being reacted.
Fractionation is dried to obtained ester exchange grease at 36~38 DEG C.Thus, high melting point portion is removed, obtains low melting point portion.0~
Solvent fractionation (using acetone) is carried out to obtained low melting point portion at 2 DEG C.Thus, high melting point portion is removed, obtains low melting point portion.It is right
Obtained low melting point portion carries out deodorizing process, so as to obtain fat A (iodine number：64.9, L3 contents：0.1 mass %, L2X content：
28.4 mass %, LX2 contents：55.4 mass %, X3 contents：10.9 mass %, TFA contents：0.1 mass %).
[grease B, C preparation]
Using rapeseed oil (day clear オ イ リ オ グ ル ー プ Co. Ltd. systems) as grease B.
Using the extreme fixed oil (horizontal pass oil prodution industry Co. Ltd. system) of high erucic acid rapeseed oil as grease C.
[grease D preparation]
By the rapeseed oil of 86 mass parts and the MCT (trade names of 14 mass parts：ODO, by the Fatty acid compositions that carbon number is 8 and 10
MCT, day clear オ イ リ オ グ ル ー プ Co. Ltd. systems) mixing, and random ester exchange is carried out in the same manner as fat A.By what is obtained
Ester exchange grease extremely hardens, and further carries out solvent fractionation, so as to obtain low melting point portion.Obtained low melting point portion is carried out
Deodorizing process, so as to obtain grease D, (L2M and LM2 total content are quality of 82.7 mass %, the L2M contents with respect to LM2 contents
Than for 4.1).
[preparation 1 of chocolate]
The cooperation of comparative example 1 and the chocolate of embodiment 1~4 is carried out according to table 1.Mixed by using common method, be micro-
Granulation, refining, so as to obtain the chocolate of solution status.It is relative at 37 DEG C for the chocolate for being added to " having " of table reclaimed water
The chocolate of 100 mass parts in solution status down, add the sugared (moisture 25 of liquid of the fructose_glucose of scattered 4 mass parts
Quality %).Afterwards, the chocolate of solution status is cooled and solidified at 10 DEG C, and 14 days is stood at 20 DEG C.Thus, obtain
The chocolate of comparative example 1 and embodiment 1~4.
[evaluation 1 of chocolate]
According to following standard, 5 professional group members are to the above-mentioned comparative example 1 being prepared and each chalk of embodiment 1~4
The mouthfeel of power carries out overall merit.In addition, according to following standard, the state of the tissue of each chocolate is observed, evaluated.
And then as follows, experiment is moistened to cutting out the carry out hexane of each chocolate of the cubic for every length of side 1cm.
In hexane moistening experiment, if chocolate keeps more than 50% shape, it can interpolate that the shape retention of chocolate is good
It is good, and adhere to less.Evaluation result is shown in table 1.
(mouthfeel)
◎：Mouthfeel is smooth and good
○：Good mouthfeel
△：Commonly
▲：There is rough surface sense, not preferably
×：Rough surface sense is strong, very not preferred
(evaluation criterion of the state of tissue)
◎：Tissue is very smooth and good
○：Organize smooth and good
△：Surface is slightly coarse, internal smooth
▲：Rough surface, it is internal also slightly coarse, not preferably
×：Surface and inside are all coarse, very not preferred
(experiment of hexane moistening)
After 3ml hexane immersion is placed in the filter paper (diameter 70mm) on culture dish (internal diameter 84mm, height 20mm), put and cut out
For the chocolate of every length of side 1cm cubic, and close the lid.After standing 120 minutes at 20 DEG C, its state is observed, and
Evaluated according to following standard.
◎：Keep 100% shape
○：Keep more than 80% shape
△：Keep more than the 50%, shape less than 80%
▲：Keep more than the 30%, shape less than 50%
×：Soft degree to the cubic that can not cut out every length of side 1cm or, be almost disintegrated
[table 1]
[embodiment 5]
Prepare in the chalk power cooperation of above-described embodiment 4, by the cooperation of granulated sugar from 44.35 mass % reduce 8 mass % to
36.35 mass %, at the same time add the chocolate raw material of 8 mass % lactose (crystalloid).It is same with [preparation 1 of chocolate]
Ground prepares chocolate, and hexane moistening experiment is carried out in the same manner as [evaluation 1 of chocolate].As a result, moistened using hexane, and
◎ is evaluated as after being stood 120 minutes at 20 DEG C (chocolate maintains shape completely).
[through the preparation 1 of chocolate baking]
By the way that the chocolate of above-mentioned comparative example 1 and embodiment 1~4 is bakeed 2 minutes in 200 DEG C of oven, and prepare and pass through
The chocolate of baking.The chocolate of embodiment 1~4 can be bakeed in the case where shape is not destroyed.But comparative example
1 chocolate due to baking and shape is completely destroyed.
Oily food involved in the present invention is alternatively following oily food.
It is comprising grease and carbohydrate, and form grease fatty acid total amount in, the content of saturated fatty acid is 45 mass %
Hereinafter, also, trans-fatty acid content be below 5 mass % oily food, and there is sugared skeleton.
The manufacture method of oily food involved in the present invention is alternatively the manufacture method of following oily food.
It is comprising grease and carbohydrate, and form grease fatty acid total amount in, the content of saturated fatty acid is 45 mass %
Hereinafter, also, trans-fatty acid content be below 5 mass %, there is the manufacture method of the oily food of sugared skeleton, and be
The oiliness with above-mentioned sugared skeleton of the addition dispersion step with water, cooling and curing process and curing step in manufacturing process
The manufacture method of food.
Claims (10)
1. a kind of oily food, it includes grease and carbohydrate, and has sugared skeleton,
Wherein, in the grease, the content of saturated fatty acid is below 45 mass % in the fatty acid total amount for forming grease,
Also, the content of trans-fatty acid is below 5 mass %.
2. oily food as claimed in claim 1, wherein,
In the grease, L3 content is below 10 mass %,
Wherein, L and L3 refers to following material：
L：Carbon number is more than 16 saturated fatty acid,
L3：Combine the triglycerides of 3 molecule Ls.
3. oily food as claimed in claim 1 or 2, wherein,
In the grease, L2X content is 9~40 mass %,
Wherein, X and L2X refers to following material：
X：Carbon number is more than 16 unrighted acid,
L2X：Combine 2 molecule Ls, 1 molecule X triglycerides.
4. such as oily food according to any one of claims 1 to 3, wherein,
In the grease, LX2 and X3 total content are 50~79 mass %,
Wherein, LX2 and X3 refers to following material：
LX2：1 molecule L, 2 molecule X triglycerides are combined,
X3：Combine 3 molecule X triglycerides.
5. such as oily food according to any one of claims 1 to 4, wherein,
In the grease, L2M and LM2 total content are 0.6~10 mass %,
Wherein, M, L2M and LM2 refer to following material：
M：Carbon number is 6~10 saturated fatty acid,
L2M：2 molecule Ls, 1 molecule M triglycerides are combined,
LM2：Combine 1 molecule L, 2 molecule M triglycerides.
6. such as oily food according to any one of claims 1 to 5, wherein,
In the grease, the content of cocoa butter is 1~50 mass %.
7. such as oily food according to any one of claims 1 to 6, wherein,
The solid fats content (SFC) of the grease is 4~44% at 10 DEG C, is 3~30% at 20 DEG C, is at 30 DEG C
1~15%.
8. such as oily food according to any one of claims 1 to 7, it further contains milk powder.
9. the oiliness by baking of the state after being in baked such as oily food according to any one of claims 1 to 8
Food.
10. such as manufacture method of oily food according to any one of claims 1 to 9, wherein,
There is addition dispersion step, cooling and curing process and the curing step of water in manufacturing process,
Wherein, in the grease, the content of saturated fatty acid is below 45 mass % in the fatty acid total amount for forming grease,
Also, the content of trans-fatty acid is below 5 mass %.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015120970 | 2015-06-16 | ||
| JP2015-120970 | 2015-06-16 | ||
| PCT/JP2016/067650 WO2016204141A1 (en) | 2015-06-16 | 2016-06-14 | Oily food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107708428A true CN107708428A (en) | 2018-02-16 |
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ID=57545280
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680034835.6A Pending CN107708428A (en) | 2015-06-16 | 2016-06-14 | Oily food |
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| Country | Link |
|---|---|
| JP (2) | JP6171115B2 (en) |
| CN (1) | CN107708428A (en) |
| MY (1) | MY173593A (en) |
| WO (1) | WO2016204141A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111836547A (en) * | 2018-03-12 | 2020-10-27 | 株式会社钟化 | Cocoa butter compatibility enhancer, process for producing the same, non-tempering chocolate, and food containing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MY184263A (en) * | 2015-12-02 | 2021-03-30 | Nisshin Oillio Group Ltd | Fats and oils composition for coating |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP6171115B2 (en) | 2017-07-26 |
| JP2017143836A (en) | 2017-08-24 |
| MY173593A (en) | 2020-02-06 |
| WO2016204141A1 (en) | 2016-12-22 |
| JPWO2016204141A1 (en) | 2017-06-29 |
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