JP2004016165A

JP2004016165A - Fluidy double emulsified oil and fat composition

Info

Publication number: JP2004016165A
Application number: JP2002178625A
Authority: JP
Inventors: Takaaki Masubuchi; 増渕　隆明; Kazuaki Yokoyama; 横山　和明
Original assignee: Miyoshi Yushi KK; Miyoshi Oil and Fat Co Ltd
Current assignee: Miyoshi Yushi KK; Miyoshi Oil and Fat Co Ltd
Priority date: 2002-06-19
Filing date: 2002-06-19
Publication date: 2004-01-22
Anticipated expiration: 2022-06-19
Also published as: JP4175557B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fluidy double emulsified oil and fat composition enabling self supply by a machine in a production process of e.g. bread owing to excellent emulsification stability, preservability and fluidity and enabling obtaining a product such as bread excellent in palate feeling, flavor and quality through adding to bread dough. <P>SOLUTION: This fluidy double emulsified oil and fat composition comprises an oil-in-water-in-oil emulsified product where a first oil phase O<SB>1</SB>as the most inner phase and a second oil phase O<SB>2</SB>as the most outer phase are doubly emulsified in a type of O<SB>1</SB>/W/O<SB>2</SB>. The first oil phase comprises oil and fat having as the main ingredient milk fat. The second oil phase comprises ≥90 wt.% of liquid edible oil and fat with a solid fat precipitation temperature of 0°C and below and ≤10 wt.% of extreme hardened oil. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、パン生地への練込み用等に利用される流動状二重乳化油脂組成物に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
従来より、パン類等の食品の食感を向上させる目的で、生地に可塑性のショートニング、マーガリン、バター等の油脂類が添加されている。しかしながら従来の可塑性のショートニング、マーガリン、バター等の油脂類は流動性を有していないため、生産の合理化を図るためにパン類等を連続生産しようとした場合、これらの可塑性油脂類はポンプによって連続供給することができない。このためパン類等の製造に用いる油脂類の流動化が求められた。このような要求に対し、油脂を溶融流動化して添加する方法が提案されたが、この方法では油脂の常時加熱が必要であり、加熱による油脂の劣化や常時加熱するためのランニングコストがかかるという問題があった。
【０００３】
一方、常温で液体の植物性油脂に、食用乳化剤及び／又は極度硬化食用油脂を配合した液体ショートニング（特開昭５０−１５６５０４号、特開平３−７６５２７号等）は、常温で流動性を有するため常時加熱保持する必要がない利点がある。しかしながら、液体油脂に固体脂を分散させた液体ショートニングは固体脂や乳化剤が沈殿する虞れがあった。
【０００４】
更に、油脂を油中水型に乳化した流動状油脂組成物（特開昭６１−５６０４０号、特開昭６３−１４６７４９号、特開平９−１９１８２４号等）や、水中油型に乳化した流動状油脂組成物（特開平５−４９３８２号、特開平６−７８６７２号等）も提案されている。しかしながら油中水型の流動状油脂組成物は油相に乳脂肪を使用した場合、乳化物保管中の温度変化によって油相中の固体脂の融解や再結晶化が生じ、乳化物の流動性が消失したり乳化が破壊されたりする虞れがある。また水中油型の流動状油脂組成物は細菌により汚染されたり腐敗しやすい等の保存性に問題がある。また乳化安定性にも問題があるため、安定性を高めるためにソルビトール等の糖質の添加が必要となり、風味が低下するという問題があった。
【０００５】
本発明者等は上記課題を解決するために鋭意研究した結果、最内相となる油相に乳脂肪を用い、最外相となる油相に特定の液状食用油脂を用いて、油中水中油型に二重乳化した油脂組成物が、流動性や乳化安定性に優れるとともに風味に優れることを見出し、本発明を完成するに至った。
【０００６】
【課題を解決するための手段】
即ち、本発明の流動状二重乳化油脂組成物は、最内相となる第一の油相：Ｏ_１と、最外相となる第二の油相：Ｏ_２が、Ｏ_１／Ｗ／Ｏ_２型に二重乳化されている油中水中油型乳化物であって、第一の油相が乳脂肪を主成分とした油脂よりなるとともに、第二の油相が固体脂析出温度０℃以下の液状食用油脂９０重量％以上と、極度硬化油１０重量％以下とからなることを特徴とする。
【０００７】
本発明において、第一の油相：Ｏ_１を水相：ＷにＯ_１／Ｗ型に乳化した乳化物６０〜１０重量％を、第二の油相：Ｏ_２４０〜９０重量％に乳化してなるものが好ましい。また第一の油相を構成する乳脂肪を主成分とした油脂は、バター、バターファット、バターファット混合物、ナチュラルチーズ、生クリーム、全脂乳、牛乳、加糖練乳、無糖練乳あるいはこれらの乾燥物より選ばれた１種又は２種以上のものが好ましい。第一相の油脂は、乳脂肪のみが好ましいが、乳脂肪が少なくとも６０％以上であれば、他の動植物油脂を併用することができる。
【０００８】
【発明の実施の形態】
本発明の流動状二重乳化油脂組成物は、例えば第一の油相：Ｏ_１を、水相：ＷにＯ_１／Ｗ型に乳化した乳化物を、第二の油相：Ｏ_２に添加して、Ｏ_１／Ｗ型に乳化した乳化物を、第二の油相中に分散させる等の方法で得ることができる。
【０００９】
最内相となる第一の油相：Ｏ_１は乳脂肪を主成分とした油脂よりなり、第一の油相：Ｏ_１と水相：Ｗとの比は、重量比でＯ_１：Ｗ＝１：１〜１：１０が好ましく、特に最終的に得られる流動状油脂組成物の粘度、風味の面から重量比で、Ｏ_１：Ｗ＝１：１〜１：５がより好ましい。第一の油相：Ｏ_１を構成する乳脂肪を主成分とした油脂としては、バター、バターファット、バターファット混合物、ナチュラルチーズ、生クリーム、全脂乳、牛乳、加糖練乳、無糖練乳、或いはこれらの乾燥物の１種又は２種以上に由来するものが挙げられるが、中でもバター、ナチュラルチーズ、生クリーム、全脂乳、牛乳、無糖練乳が好ましい。ナチュラルチーズは、高乳脂肪のクリームチーズが好ましい。出来あがった乳化物やこの乳化物を用いたパンなどの焼成品の風味の観点から、第一の油相：Ｏ_１に用いる油脂は、乳脂肪が６０％以上であることが好ましく、この範囲であれば他の動植物油脂を併用することができる。
【００１０】
第一の油相：Ｏ_１が水相：Ｗに、Ｏ_１／Ｗ型に乳化している乳化物は、乳脂肪を主成分とした油脂を水中に乳化して調製することができる。乳脂肪を主成分とした油脂からなる第一の油相：Ｏ_１を水相：ＷにＯ_１／Ｗ型に乳化させるには、乳脂肪を主成分とした油脂を水に加熱溶解させてプロペラミキサー、ホモミキサー等の攪拌機を用いて予備乳化した後、高圧ホモジナイザーで微細乳化する方法により得ることができる。乳蛋白を含む乳脂肪を主成分とした油脂を用いる場合には、ホモジナイザーにかけるだけで容易にＯ_１／Ｗ型の乳化物を得ることができるが、乳蛋白の含有量が少ないか、乳蛋白を含まない乳脂肪を主成分とした油脂を用いる場合には、乳化補助のために全脂粉乳、脱脂粉乳、ホエーパウダー、カゼイン等を添加することができる。牛乳、生クリーム等はＯ／Ｗ型乳化物であるため、これらはそのまま、または更に水を添加してＯ_１とＷの比率を調整してＯ_１／Ｗとして使用することができる。
【００１１】
最外相となる第二の油相：Ｏ_２は、固体脂析出温度が０℃以下の液状食用油脂９０重量％以上と、極度硬化油１０重量％以下とからなる。第二の油相：Ｏ_２を構成する液状食用油脂は、より好ましくは固体脂析出温度が−５℃以下のものである。
第二の油相を構成する液状食用油脂の原料油脂としては、植物性油脂、動物性油脂、或いはこれらの混合物等が挙げられるが、固体脂の含有率の高い動物性油脂に比べて液状油脂含有量の多い植物性油脂が通常は好適である。植物性油脂としては、例えば大豆油、ナタネ油、綿実油、コーン油、サフラワー油、ピーナッツ油、オリーブ油、米糠油やこれらの混合物等が挙げられる。これらを１種または、２種以上混合して用いることができる。
【００１２】
植物性油脂中には液状油脂が多量に含まれており、通常は室温において液状ではあるが、植物性油脂中にも少なからず固体脂が含まれている。このため固体脂析出温度が０℃以下である液状油脂は、通常、０℃以下の温度において原料油脂から固体脂を分別除去して得ることができる。固体脂を分別除去する方法としては、例えばウインタリング法が挙げられる。ウインタリング法は油脂を０℃以下の温度に保持して当該温度で析出した固体脂を濾過して除去する方法であり、０℃以下の温度で固体脂を分別除去した油脂中には、その温度を超える温度においては実質的に固体脂は存在しない。第二の油相を形成する液状油脂としては、２種以上の油脂の混合物を、０℃以下の温度でウインタリング処理等を施して固体脂を分別除去して調製したものでも、０℃以下の温度で固体脂を分別除去した油脂を２種以上混合して調製したものでも良い。
【００１３】
第二の油相：Ｏ_２は、上記固体脂析出温度が０℃以下である液状食用油脂のみからなる場合に限らず、液状食用油脂と極度硬化油との混合物であっても良いが、固体脂析出温度が０℃以下である液状食用油脂９０重量％以上含み、極度硬化油が１０重量％以下であることが必要である。極度硬化油は油脂の不飽和結合部分全てに水素を添加した油脂で、原料油脂としては植物性油脂、動物性油脂のいずれも使用することができる。極度硬化油としては、常温で油脂結晶の融解や再結晶が生じるのを防止する上で、融点が５８〜６２℃のものが好ましい。このような極度硬化油としては、パーム油極度硬化油、ナタネ油極度硬化油、牛脂極度硬化油等が挙げられる。流動状油脂組成物の最外相となる第二の油相中に極度硬化油を含んでいると、極度硬化油を含まない場合に比べてパン生地等への流動状油脂組成物の練り込み性が高められるとともに、この生地から得られるパン等のボリューム感も高められる効果がある。
また、完全水添型の極度硬化油脂は、その融点付近まで油脂結晶の融解や再結晶化が生じないことから、冷蔵〜常温まで、乳化物の物性変化が生じにくい。
【００１４】
第二の油相が固体脂析出温度０℃以下である液状食用油脂と極度硬化油との混合物よりなる場合、液状食用油脂９７〜９５重量％、極度硬化油３〜５重量％であることが好ましい。第二の油相中における極度硬化油が１０重量％を超えると、油脂組成物の流動性が失われる。
【００１５】
第二の油相：Ｏ_２に、前記第一の油相：Ｏ_１を水相：Ｗに乳化させたＯ_１／Ｗ型乳化物を分散させるには、第二の油相：Ｏ_２を６０〜７０℃程度に加熱保持し、この第二の油相に、６０〜７０℃に加熱したＯ_１／Ｗ型の乳化物を添加してホモミキサー等で攪拌して乳化する等の方法を採用することができる。乳化後、ボテーター、コンビネーター、パーフェクター等の急冷可塑化機を通して急冷することにより、Ｏ_１／Ｗ／Ｏ_２型の二重乳化構造を有する本発明の流動状油脂組成物を得ることができる。Ｏ_１／Ｗ型乳化物を第二の油相：Ｏ_２に分散させる際に、Ｏ_１／Ｗ型乳化物を６０〜１０重量％、第二の油相Ｏ_２を４０〜９０重量％の割合で用いることが好ましく、特にＯ_１／Ｗ型乳化物を６０〜４０重量％、第二の油相を４０〜６０重量％の割合で用いることが特に好ましい。Ｏ_１／Ｗ型乳化物の割合が６０重量％を超えると最終的に得られる油中水中油型乳化物の流動性が損なわれたり、乳化状態が不安定となる虞れがある。またＯ_１／Ｗ型乳化物の割合が１０重量％未満では、最内相となる第一の油相：Ｏ_１に乳脂肪を用いていても、パン等の風味の向上効果が十分得られない虞れがある。
【００１６】
第二の油相：Ｏ_２に、Ｏ_１／Ｗ型乳化物を分散させる際に、ポリグリセリン縮合リシノレイン酸エステルを乳化剤として第二の油相中に予め添加しておくことが好ましい。ポリグリセリン縮合リシノレイン酸エステルの添加量は、最終的に得られるＯ_１／Ｗ／Ｏ_２型二重乳化油脂組成物中の含有量が０．５〜５．０重量％となる量を添加することが好ましい。
【００１７】
本発明の流動状二重乳化油脂組成物は、食パンや菓子パンなどの製パン用の生地等への練り込み用に使用することができる。本発明の油脂組成物は、パン生地に配合中の小麦粉に対して、５〜１５％程度添加される。
【００１８】
【実施例】
以下、実施例を挙げて本発明を更に詳細に説明する。
実施例１
第一の油相を構成する油脂として高脂肪クリームチーズを、第二の油相を構成する油脂として１００％ナタネ油をウインタリング処理して固体脂を分別除去した液状油脂（固体脂析出温度０℃以下）を用いた。上記クリームチーズに水を加えて７０℃に加熱溶解した後、２段式高圧ホモジナイザーにより１次圧力４０ｋｇ／ｃｍ^２、２次圧力１５０ｋｇ／ｃｍ^２でホモジナイズして、第一の油相：Ｏ_１が水相：Ｗに、Ｏ_１／Ｗ型に乳化した乳化物を得た。一方、上記ナタネ油をウインタリング処理して得た液状油脂に、乳化剤としてポリグリセリン縮合リシノレイン酸エステルを添加して加熱溶解し第二の油相：Ｏ_２とした。第二の油相１０ｋｇを７０℃に加熱保持し、第二の油相に前記Ｏ_１／Ｗ型乳化物１０ｋｇを添加してホモミキサーにて６０００ｒ．ｐ．ｍで攪拌して乳化した後、コンビネ−ターによって急冷してＯ_１／Ｗ／Ｏ_２型の二重乳化油脂組成物を得た。
【００１９】
この二重乳化油脂組成物の１０℃、２０℃、３０℃それぞれの流動性、１０℃、２０℃、３０℃の各温度における乳化安定性を下記のようにして試験した。またこの乳化油脂組成物を用い、下記のようにしてパンを製造した。パン生地に油脂組成物を添加する際の作業性及び得られたパンの食感、風味について試験した。これらの結果を表１に示す。
【００２０】
流動性試験は、５００ｍｌのビーカーに３００ｇづつ分注しラッピングして、１０℃、２０℃、３０℃の恒温槽に静置保管し、静置保管時とビーカー内の乳化物をフロペラミキサー（攪拌速度１５０ｒ．ｐ．ｍ）で攪拌した、攪拌時の乳化物の流動状態を目視観察した。
○・・流動性良好
△・・流動性低下
×・・流動性消失
【００２１】
乳化安定性試験は、１００ｍｌのメスシリンダーに二重乳化油脂組成物を１００ｍｌづつ分注しラッピングをして、恒温槽に静置保管し、１０℃、２０℃、３０℃における、乳化物の水相部分の分離状態を目視観察した。なお、水相部の分離は、細菌汚染などの保存安定性に影響を与えるが、静置時に表面部分の生じる油膜状の部分は、乳化破壊による分離とは判断しなかった。
○・・乳化安定（水相部の分離見られず）
△・・乳化不安定（水相部が若干分離ぎみ）
×・・乳化不良（水相部が分離）
【００２２】
製パン方法
強力粉１００重量部、イースト２．５重量部、イーストフード０．１重量部、水４０重量部を配合してミキシング（中種ミキシング）し、この中種を２７℃、湿度７５％の発酵室で４時間発酵させた（中種発酵）。その後、これに強力粉３０重量部、砂糖１０重量部、脱脂粉乳２重量部、食塩２重量部、上記二重乳化油脂組成物１０重量部、水２５重量部を配合してミキシング（本捏ミキシング）を行い、２７℃に捏ねあげた。この生地を２０分間休ませ（フロアタイム）た後、分割して更に２０分間パン生地を休ませ（ベンチタイム）、その後、成形して３８℃、湿度８０％のホイロ内で最終発酵させ、次いで２００℃のオーブン内で２５分間焼成してパンを得た。製パン時の作業性及び得られたパンのボリューム、風味の評価を表１にあわせて示す。
【００２３】
製パン時の作業性：ミキシング、分割、成型時の生地のべたつきを触感にて観察した。
○・・パン生地のべたつきなく作業性良好。
△・・パン生地のべたつきは少なく作業性に支障なし。
×・・パン生地がべたつき作業性が悪い。
【００２４】
パンのボリューム（容積）：
二重乳化油脂組成物の代わりに通常のショートニングを、強力粉１００重量部当たり１０重量部配合して同様にして調製したパン生地を、同様にして焼成して得たパンと比較し、
○・・パンのボリューム（容積）が大きくなっている。
△・・パンのボリュームが対照品と同等。
×・・パンのボリューム（容積）が小さくなった。
として評価した。
【００２５】
パンの風味：
二重乳化油脂組成物の代わりに一般的なバターとショートニング１：２の割合で、強力粉１００重量部当たり１０重量部配合して調製したパン生地を同様にして焼成して得たパンを対照として、風味を比較し、
○・・対照のパンより風味が好ましい。
△・・風味が対照のパンと同程度。
×・・対照のパンより、風味に乏しい。
として評価した。
【００２６】
【表１】

【００２７】
実施例２
第一の油相を水相に乳化したＯ_１／Ｗ型乳化物として生クリーム８ｋｇを、実施例１と同様に調整した第二の油相１２ｋｇに添加して乳化した他は、実施例１と同様にして二重乳化油脂組成物を得た。この乳化油脂組成物の性状及び、この油脂組成物を用いた製パン試験を実施例１と同様に行った。結果を表１にあわせて示す。
【００２８】
実施例３
大豆油をウインタリング処理して固体脂を除去した液状油（固体脂析出温度０℃以下）を第二の油相を構成する油脂とし、これに乳化剤としてポリグリセリン縮合リシノレイン酸エステルを添加して加熱溶解させたものを第二の油相として用いた他は、実施例１と同様にして二重乳化油脂組成物を得た。この乳化油脂組成物の性状及び、この油脂組成物を用いた製パン試験を実施例１と同様に行った。結果を表１にあわせて示す。
【００２９】
実施例４
ウインタリング処理したナタネ油（固体脂析出温度０℃以下）９３重量％と、牛脂極度硬化油（融点約５９℃）７重量％を混合して調整した液状油脂を第二の油相を構成する油脂とし、これに乳化剤としてポリグリセリン縮合リシノレイン酸エステルを添加して加熱溶解させたものを第二の油相Ｏ_２として１４ｋｇ用い、第１の油相を含むＯ_１／Ｗは実施例１と同様にして、これを６ｋｇ用い二重乳化油脂組成物を得た。この乳化油脂組成物の性状及び、この油脂組成物を用いた製パン試験を実施例１と同様に行った。結果を表１にあわせて示す。
【００３０】
実施例５
ウインタリング処理したナタネ油の代わりに、ウインタリング処理した大豆油（固体脂析出温度０℃以下）９７重量％と、ナタネ極度硬化油（融点約６０℃）３重量％混合して調整した液状油油を第二の油相を構成する油脂とし、これに乳化剤としてポリグリセリン縮合リシノレイン酸エステルを添加して加熱溶解させたものを第二の油相として用いた他は、実施例４と同様にして二重乳化油脂組成物を得た。この乳化油脂組成物の性状及び、この油脂組成物を用いた製パン試験を実施例１と同様に行った。結果を表１にあわせて示す。
【００３１】
比較例１
ウインタリング処理したナタネ油（固体脂析出温度０℃以下）８５重量％と、牛脂極度硬化油（融点約５９℃）１５重量％を混合して調整した油脂を第二の油相を構成する油脂とし、これに乳化剤としてポリグリセリン縮合リシノレイン酸エステルを添加して加熱溶解させたものを第二の油相として用いた他は、実施例１と同様にして二重乳化油脂組成物を得た。この乳化油脂組成物の性状及び、この油脂組成物を用いた製パン試験を実施例１と同様に行った。結果を表１にあわせて示す。
【００３２】
比較例２
２５℃でウインタリングしたパーム油（融点約２４℃）９７重量％と、牛脂極度硬化油（融点約５９℃）３重量％を混合して調整した油脂を第二の油相を構成する油脂とし、これに乳化剤としてポリグリセリン縮合リシノレイン酸エステルを添加して加熱溶解させたものを第二の油相として用いた他は、実施例４と同様にして二重乳化油脂組成物を得た。この乳化油脂組成物の性状及び、この油脂組成物を用いた製パン試験を実施例１と同様に行った。結果を表１にあわせて示す。
【００３３】
比較例３
第一の油相を構成する油脂として大豆硬化油（融点約３４℃）を用い、これにショ糖脂肪酸エステル（ＨＬＢ＝１１）を１重量％含む水を加えて７０℃に加熱溶解した後、２段式高圧ホモジナイザーにより１次圧力４０ｋｇ／ｃｍ^２、２次圧力１５０ｋｇ／ｃｍ^２でホモジナイズして、第一の油相：Ｏ_１が水相：ＷにＯ_１／Ｗ型に乳化した乳化物を得た。一方、ウインタリング処理したナタネ油（固体脂析出温度０℃以下）を第二の油相を構成する油脂とし、これに乳化剤としてポリグリセリン縮合リシノレイン酸エステルを添加して加熱溶解して、第二の油相：Ｏ_２とした。第二の油相１０ｋｇを７０℃に加熱保持し、第二の油相に前記Ｏ_１／Ｗ型乳化物１０ｋｇを添加してホモミキサーにて６０００ｒ．ｐ．ｍで攪拌して乳化した後、コンビネ−ターによって急冷してＯ_１／Ｗ／Ｏ_２型の二重乳化油脂組成物を得た。この乳化油脂組成物の性状及び、この油脂組成物を用いた製パン試験を実施例１と同様に行った。結果を表１にあわせて示す。
【００３４】
比較例４
大豆油をウインタリング処理して固体脂を除去した液状油（固体脂析出温度０℃以下）を第二の油相を構成する油脂とし、これに乳化剤としてポリグリセリン縮合リシノレイン酸エステルを添加して加熱溶解させたものを第二の油相Ｏ_２として６ｋｇ用い、第一油相を含むＯ_１／Ｗは実施例１と同様にして、これを１４ｋｇ用い、二重乳化油脂組成物を得た。この乳化油脂組成物の性状及び、この油脂組成物を用いた製パン試験を実施例１と同様に行った。結果を表１にあわせて示す。
【００３５】
【発明の効果】
以上説明したように本発明の流動状二重乳化油脂組成物は、最内相の油相が乳脂肪で構成し、かつ最外相の油相が固体脂析出温度０℃以下の液状食用油脂９０重量％以上と極度硬化油１０重量％以下とで構成したことにより、油相に乳脂肪を用いていながら、流動性に優れるとともに乳化安定性に優れる。本発明の油脂組成物はポンプ等による連続供給が可能であり、本発明の油脂組成物を用いれば、パン等の製造工程の連続化を容易に図ることができる。また本発明の油脂組成物を製パン用に用いると、製パンの練り込み油脂に一般的な可塑性油脂を用いた場合と同様の製パン性と、バターを併用した時と同様に風味等に優れたパンを製造することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fluid double emulsified oil / fat composition used for kneading bread dough or the like.
[0002]
Problems to be solved by the prior art and the invention
BACKGROUND ART Conventionally, plastic doughs, fats and oils such as margarine and butter have been added to dough for the purpose of improving the texture of foods such as breads. However, since conventional fats and oils such as plastic shortening, margarine, and butter do not have fluidity, when attempting to continuously produce breads and the like in order to streamline production, these plastic fats and oils are pumped. It cannot be supplied continuously. For this reason, fluidization of fats and oils used for production of breads and the like has been required. In response to such demands, a method has been proposed in which fats and oils are melted and fluidized and added, but this method requires constant heating of the fats and oils, which leads to deterioration of the fats and oils due to heating and a running cost for constantly heating. There was a problem.
[0003]
On the other hand, liquid shortening (JP-A-50-156504, JP-A-3-76527, etc.) in which an edible emulsifier and / or an extremely hardened edible oil and fat are mixed with a vegetable oil and fat which is liquid at ordinary temperature has fluidity at ordinary temperature. Therefore, there is an advantage that it is not necessary to constantly heat and hold. However, the liquid shortening in which the solid fat is dispersed in the liquid fat has a risk that the solid fat and the emulsifier may precipitate.
[0004]
Further, a fluid oil or fat composition in which an oil or fat is emulsified in a water-in-oil type (JP-A-61-56040, JP-A-63-146949, JP-A-9-191824, etc.) Fatty oil compositions (JP-A-5-49382, JP-A-6-78672, etc.) have also been proposed. However, when milk fat is used in the oil phase of a water-in-oil type fluid oil composition, the temperature change during storage of the emulsion causes the solid fat in the oil phase to melt and recrystallize, and the fluidity of the emulsion May disappear or the emulsification may be destroyed. Further, the oil-in-water type fluid fat composition has a problem in storage stability such as being easily contaminated by bacteria and spoiled. In addition, since there is a problem in emulsion stability, it is necessary to add a saccharide such as sorbitol in order to enhance the stability, and there has been a problem that flavor is reduced.
[0005]
The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, using milk fat as the innermost oil phase, using a specific liquid edible oil and fat as the outermost oil phase, oil-in-water in oil The present inventors have found that the oil / fat composition double emulsified in a mold has excellent fluidity and emulsion stability and excellent flavor, and has completed the present invention.
[0006]
[Means for Solving the Problems]
That is, in the fluid double emulsified oil / fat composition of the present invention, the first oil phase: O ₁ as the innermost phase and the second oil phase: O _{2 as} the outermost phase are O ₁ / W / O. a oil-in-water-oil type emulsion which is double emulsion type _2, with the first oil phase is formed of oil composed mainly of milk fat, the second oil phase solid fat deposition temperature 0 ℃ It is characterized by comprising the following liquid edible oils and fats of 90% by weight or more and extremely hardened oils of 10% by weight or less.
[0007]
In the present invention, 60 to 10% by weight of an emulsion obtained by emulsifying a first oil phase: O ₁ in an aqueous phase: W into an O ₁ / W type is emulsified in a second oil phase: 40 to 90% by weight of O _2. The one formed is preferred. Also, fats and oils mainly composed of milk fat constituting the first oil phase include butter, butterfat, butterfat mixture, natural cheese, fresh cream, whole fat milk, milk, sweetened condensed milk, sugar-free condensed milk or a dried product thereof. One or two or more selected from the compounds are preferred. The first-phase fat or oil is preferably milk fat alone, but if the milk fat is at least 60% or more, other animal and vegetable fats and oils can be used in combination.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
The fluid double emulsified oil / fat composition of the present invention comprises, for example, an emulsion obtained by emulsifying a first oil phase: O ₁ in an aqueous phase: W into an O ₁ / W form, and converting the emulsion to a second oil phase: O ₂ . was added, the emulsion emulsified in O 1 _{/ W} type, can be obtained by a method such as to be dispersed in the second oil phase.
[0009]
The first oil phase, O _{1, which} is the innermost phase, is composed of fats and oils containing milk fat as a main component, and the ratio of the first oil phase: O ₁ to the water phase: W is O ₁ : W in weight ratio. = 1: 1 to 1: 10 is preferred, and O ₁ : W = 1: 1 to 1: 5 is more preferred in terms of weight ratio from the viewpoint of the viscosity and flavor of the finally obtained fluid fat composition. The first oil phase: fats and oils mainly composed of milk fat constituting O ₁ include butter, butterfat, butterfat mixture, natural cheese, fresh cream, whole fat milk, milk, sweetened condensed milk, sugar-free condensed milk, Alternatively, those derived from one or more of these dried products may be mentioned. Among them, butter, natural cheese, fresh cream, full fat milk, milk, and sugar-free condensed milk are preferred. Natural cheese is preferably cream cheese with high milk fat. From can up the emulsion and the viewpoint of the taste of baked goods such as bread using the emulsion, the first oil phase: fats used in O ₁ is preferably milk fat is 60% or more, this range If so, other animal and vegetable fats and oils can be used in combination.
[0010]
The emulsion in which the first oil phase: O ₁ is emulsified in the water phase: W and in the O ₁ / W form can be prepared by emulsifying a fat or oil mainly containing milk fat in water. In order to emulsify the first oil phase consisting of fats and oils containing milk fat as a main component: O ₁ into an aqueous phase: W into an O ₁ / W type, the fats and oils containing milk fat as a main component are dissolved by heating in water. It can be obtained by a method of pre-emulsifying using a stirrer such as a propeller mixer or a homomixer and then finely emulsifying with a high-pressure homogenizer. When an oil or fat containing milk fat containing milk protein as a main component is used, an O ₁ / W emulsion can be easily obtained simply by applying a homogenizer, but the milk protein content is low or milk When using fats and oils containing protein-free milk fat as a main component, whole fat milk powder, skim milk powder, whey powder, casein, etc. can be added for emulsification assistance. Milk, whipped cream, and the like are O / W emulsions, and can be used as O ₁ / W as they are or by adding water to adjust the ratio of O ₁ to W.
[0011]
The second oil phase comprising the outermost phase: O _2, the solid fat deposition temperature is 0 ℃ less liquid edible oil 90% by weight or more and composed of 10 wt% or less extremely hardened oil. The second edible oil / fat constituting the second oil phase: O ₂ has more preferably a solid fat deposition temperature of −5 ° C. or lower.
The raw material fat of the liquid edible fat constituting the second oil phase includes vegetable fats and oils, animal fats and oils, and mixtures thereof. Vegetable fats with a high content are usually preferred. Examples of vegetable fats and oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, peanut oil, olive oil, rice bran oil, and mixtures thereof. These can be used alone or in combination of two or more.
[0012]
Vegetable fats and oils contain a large amount of liquid fats and oils, and are usually liquid at room temperature, but vegetable fats and oils contain not less than a small amount of solid fats. Therefore, the liquid fat having a solid fat deposition temperature of 0 ° C. or lower can be obtained by separating and removing the solid fat from the raw fat at a temperature of usually 0 ° C. or lower. As a method for separating and removing the solid fat, for example, a wintering method can be mentioned. The wintering method is a method in which fats and oils are kept at a temperature of 0 ° C. or less and solid fats precipitated at the temperature are removed by filtration. Above the temperature, there is substantially no solid fat. As the liquid fat forming the second oil phase, a mixture of two or more kinds of fats and oils is prepared by subjecting a solid fat to fractional removal by subjecting to a wintering treatment or the like at a temperature of 0 ° C. or less, and 0 ° C. or less May be prepared by mixing two or more kinds of fats and oils from which solid fats have been separated and removed at the above temperature.
[0013]
Second oil phase: O ₂ is not limited to the case where the solid fat precipitation temperature is only 0 ° C. or lower, and may be a mixture of a liquid edible fat and an extremely hardened oil. It is necessary that the edible oil contains not less than 90% by weight of a liquid edible oil having a fat deposition temperature of 0 ° C. or less, and the amount of the extremely hardened oil is 10% by weight or less. Extremely hardened oils are oils and fats in which hydrogen is added to all of the unsaturated bond portions of the oils and fats, and vegetable oils and animal fats and oils can be used as raw oils and fats. The extremely hardened oil preferably has a melting point of 58 to 62 ° C. in order to prevent melting and recrystallization of fat and oil crystals at normal temperature. Examples of such an extremely hardened oil include an extremely hardened palm oil, an extremely hardened oil of rapeseed oil, and an extremely hardened oil of beef tallow. When the extremely hardened oil is contained in the second oil phase, which is the outermost phase of the fluidized fat and oil composition, the kneadability of the fluidized fat and oil composition into bread dough and the like as compared to the case where the extremely hardened oil is not included is improved. This has the effect of increasing the volume of the bread and the like obtained from the dough.
Further, in the fully hydrogenated type extremely hardened fat and oil, melting and recrystallization of the fat and oil crystals do not occur up to the melting point thereof, so that the physical properties of the emulsion hardly change from refrigeration to normal temperature.
[0014]
When the second oil phase is composed of a mixture of a liquid edible oil and fat and an extremely hardened oil having a solid fat deposition temperature of 0 ° C. or less, it may be 97 to 95% by weight of the liquid edible oil and fat and 3 to 5% by weight of the extremely hardened oil. preferable. If the extremely hardened oil in the second oil phase exceeds 10% by weight, the fluidity of the fat composition will be lost.
[0015]
The second oil phase: the O _2, the first oil phase: O ₁ of the aqueous phase: The dispersing O _{1 /} W type emulsion obtained by emulsifying the W, the second oil phase: the O ₂ A method of heating and holding at about 60 to 70 ° C., adding an O ₁ / W type emulsion heated to 60 to 70 ° C. to the second oil phase, stirring the mixture with a homomixer or the like, and emulsifying the mixture. Can be adopted. After emulsification, Votator, Combinator, by quenching through quenching plasticization machine such Perfector, it is possible to obtain a fluidized fat composition of the present invention having O 1 _{/ W /} O ₂ type double emulsion structure . O ₁ / W type emulsion of the second oil phase: in dispersing the _{O _2,} the _O 1 / W type emulsion 60 to 10 wt%, the second oil phase _{O 2} of 40 to 90 wt% It is particularly preferable to use the O ₁ / W emulsion at a ratio of 60 to 40% by weight and the second oil phase at a ratio of 40 to 60% by weight. If the proportion of the O ₁ / W emulsion exceeds 60% by weight, the fluidity of the finally obtained oil-in-water-in-oil emulsion may be impaired, or the emulsified state may be unstable. When the ratio of the O ₁ / W emulsion is less than 10% by weight, even if milk fat is used as the first oil phase: O ₁ as the innermost phase, the effect of improving the flavor of bread and the like can be sufficiently obtained. There is no fear.
[0016]
Second oil phase: When dispersing the O ₁ / W emulsion in O ₂ , it is preferable to add a polyglycerin condensed ricinoleate as an emulsifier in the second oil phase in advance. Amount of polyglycerol condensed ricinoleic acid ester, the content of O _{1 /} W _/ O ₂ type double emulsified oil composition finally obtained is added in an amount of 0.5 to 5.0 wt% Is preferred.
[0017]
The fluid double emulsified oil / fat composition of the present invention can be used for kneading into bread dough such as bread and confectionery bread. The oil or fat composition of the present invention is added in an amount of about 5 to 15% based on the flour being blended into the bread dough.
[0018]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
A liquid fat (solid fat deposition temperature of 0) obtained by wintering a high fat cream cheese as the fat constituting the first oil phase and 100% rapeseed oil as the fat constituting the second oil phase to separate and remove the solid fat. ° C or less). Water is added to the cream cheese and the mixture is heated and dissolved at 70 ° C., and then homogenized with a two-stage high-pressure homogenizer at a primary pressure of 40 kg / cm ² and a secondary pressure of 150 kg / cm ² to obtain a first oil phase: O ₁ In the aqueous phase: W, an emulsified product emulsified into an O ₁ / W type was obtained. On the other hand, the rapeseed oil in the liquid oil obtained by wintering process, the second oil phase was heated and dissolved by the addition of polyglycerol condensed ricinoleic acid ester as an emulsifier: and the O _2. 10 kg of the second oil phase is heated and maintained at 70 ° C., 10 kg of the O ₁ / W emulsion is added to the second oil phase, and the mixture is subjected to 6000 rpm with a homomixer. p. were emulsified by stirring at m, Konbine - give the O _{1 /} W _/ O ₂ type double emulsified oil composition was quenched by coater.
[0019]
The fluidity of each of the double emulsified oil / fat compositions at 10 ° C., 20 ° C., and 30 ° C. was tested for the emulsion stability at each temperature of 10 ° C., 20 ° C., and 30 ° C. as follows. Using this emulsified oil / fat composition, bread was produced as follows. The workability when adding the oil / fat composition to the dough and the texture and flavor of the obtained bread were tested. Table 1 shows the results.
[0020]
The fluidity test was performed by dispensing 300 g of a 300 g portion into a 500 ml beaker, wrapping the mixture, and keeping it in a constant temperature bath at 10 ° C., 20 ° C., and 30 ° C. The emulsion was stirred at a stirring speed of 150 rpm, and the fluid state of the emulsion at the time of stirring was visually observed.
○ ・・ Good fluidity △ ・・ Decrease in fluidity × ・・ Lost fluidity [0021]
The emulsification stability test was performed by dispensing 100 ml of the double emulsified oil / fat composition into a 100 ml measuring cylinder, wrapping the mixture, and keeping it in a constant temperature bath, and keeping the emulsified water at 10 ° C., 20 ° C., and 30 ° C. The separated state of the phase portion was visually observed. Although the separation of the aqueous phase affected storage stability such as bacterial contamination, the oil film-like portion having a surface portion upon standing was not judged to be separation due to emulsification destruction.
○ ・・ Emulsification stability (no separation of aqueous phase)
△ ・・ Unstable emulsification (water phase part is slightly separated)
× ・・ Emulsification failure (separation of aqueous phase)
[0022]
Baking method 100 parts by weight of flour, 2.5 parts by weight of yeast, 0.1 part by weight of yeast food and 40 parts by weight of water are mixed and mixed (medium-grade mixing). The fermentation was performed in a fermentation room for 4 hours (medium seed fermentation). Thereafter, 30 parts by weight of strong powder, 10 parts by weight of sugar, 2 parts by weight of skim milk powder, 2 parts by weight of salt, 10 parts by weight of the above double emulsified oil / fat composition, and 25 parts by weight of water are mixed and mixed (main kneading mixing). And kneaded to 27 ° C. After the dough is rested for 20 minutes (floor time), it is divided and the bread dough is rested for an additional 20 minutes (bench time), then molded and final fermented in a 38 ° C., 80% humidifier, then 200 Baking was performed in an oven at 25 ° C. for 25 minutes to obtain bread. The workability during bread making and the evaluation of the volume and flavor of the obtained bread are also shown in Table 1.
[0023]
Workability during baking: The stickiness of the dough during mixing, division, and molding was observed by touch.
Good workability without stickiness of bread dough.
△: There is little stickiness of bread dough and there is no problem in workability.
×: Bread dough has poor stickiness.
[0024]
Bread volume:
Bread dough prepared in the same manner by mixing normal shortening instead of the double emulsified oil / fat composition with 10 parts by weight per 100 parts by weight of the flour is compared with bread obtained by baking in the same manner,
○ ・・ Bread volume (volume) is large.
△ ・・ The bread volume is equivalent to the control product.
X: The volume of the pan was reduced.
Was evaluated.
[0025]
Bread flavor:
Bread obtained by similarly baking dough prepared by blending 10 parts by weight per 100 parts by weight of strong flour in a ratio of general butter and shortening of 1: 2 instead of the double emulsified oil / fat composition as a control, Compare the flavor,
・: Flavor is preferable to control bread.
△: Flavor is comparable to control bread.
×: Less flavor than control bread.
Was evaluated.
[0026]
[Table 1]

[0027]
Example 2
Example 1 was repeated except that 8 kg of a fresh cream was added to 12 kg of a second oil phase prepared in the same manner as in Example 1 and emulsified as an O ₁ / W emulsion in which the first oil phase was emulsified in an aqueous phase. In the same manner as in Example 1 to obtain a double emulsified fat / oil composition. The properties of this emulsified oil / fat composition and a baking test using this oil / fat composition were performed in the same manner as in Example 1. The results are shown in Table 1.
[0028]
Example 3
The liquid oil (solid fat deposition temperature of 0 ° C. or less) obtained by wintering the soybean oil to remove the solid fat is used as the fat and oil constituting the second oil phase, and polyglycerin condensed ricinoleate as an emulsifier is added thereto. A double emulsified oil / fat composition was obtained in the same manner as in Example 1, except that the heat-melted product was used as the second oil phase. The properties of this emulsified oil / fat composition and a baking test using this oil / fat composition were performed in the same manner as in Example 1. The results are shown in Table 1.
[0029]
Example 4
Liquid oil prepared by mixing 93% by weight of wintered rapeseed oil (solid fat deposition temperature of 0 ° C. or less) and 7% by weight of tallow extremely hardened oil (melting point: about 59 ° C.) constitutes a second oil phase. Oil and fat, to which polyglycerin condensed ricinoleate was added as an emulsifier and heated and dissolved, 14 kg was used as a second oil phase O ₂ , and O ₁ / W containing the first oil phase was the same as in Example 1. Similarly, 6 kg of this was used to obtain a double emulsified oil / fat composition. The properties of this emulsified oil / fat composition and a baking test using this oil / fat composition were performed in the same manner as in Example 1. The results are shown in Table 1.
[0030]
Example 5
Liquid oil prepared by mixing 97% by weight of wintered soybean oil (solid fat deposition temperature of 0 ° C. or less) and 3% by weight of rapeseed extremely hardened oil (melting point: about 60 ° C.) instead of wintered rapeseed oil The same procedure as in Example 4 was carried out except that the oil was used as a fat and oil constituting a second oil phase, and a polyglycerin condensed ricinoleate was added as an emulsifier and dissolved by heating to use as a second oil phase. Thus, a double emulsified oil / fat composition was obtained. The properties of this emulsified oil / fat composition and a baking test using this oil / fat composition were performed in the same manner as in Example 1. The results are shown in Table 1.
[0031]
Comparative Example 1
85% by weight of wintered rapeseed oil (solid fat precipitation temperature of 0 ° C. or less) and 15% by weight of extremely hardened tallow oil (melting point: about 59 ° C.) A double emulsified oil / fat composition was obtained in the same manner as in Example 1, except that a polyglycerin condensed ricinoleate was added as an emulsifier and then dissolved by heating as the second oil phase. The properties of this emulsified oil / fat composition and a baking test using this oil / fat composition were performed in the same manner as in Example 1. The results are shown in Table 1.
[0032]
Comparative Example 2
A fat and oil prepared by mixing 97% by weight of palm oil (melting point of about 24 ° C.) wintered at 25 ° C. and 3% by weight of extremely hardened beef tallow (melting point of about 59 ° C.) is used as the fat and oil constituting the second oil phase. A double emulsified oil / fat composition was obtained in the same manner as in Example 4, except that a polyglycerin-condensed ricinoleate was added as an emulsifier and then dissolved by heating as the second oil phase. The properties of this emulsified oil / fat composition and a baking test using this oil / fat composition were performed in the same manner as in Example 1. The results are shown in Table 1.
[0033]
Comparative Example 3
A hardened soybean oil (melting point: about 34 ° C.) was used as the fat and oil constituting the first oil phase, and water containing 1% by weight of a sucrose fatty acid ester (HLB = 11) was added thereto. An emulsion in which the first oil phase: O ₁ was emulsified into an aqueous phase: W into an O ₁ / W type by homogenizing with a two-stage high-pressure homogenizer at a primary pressure of 40 kg / cm ² and a secondary pressure of 150 kg / cm ² . Got. On the other hand, wintering-treated rapeseed oil (solid fat precipitation temperature of 0 ° C. or less) was used as the fat and oil constituting the second oil phase, and polyglycerin condensed ricinoleate as an emulsifier was added thereto and dissolved by heating. the oil phase of: was the _{O 2.} 10 kg of the second oil phase is heated and maintained at 70 ° C., 10 kg of the O ₁ / W emulsion is added to the second oil phase, and the mixture is subjected to 6000 rpm with a homomixer. p. were emulsified by stirring at m, Konbine - give the O _{1 /} W _/ O ₂ type double emulsified oil composition was quenched by coater. The properties of this emulsified oil / fat composition and a baking test using this oil / fat composition were performed in the same manner as in Example 1. The results are shown in Table 1.
[0034]
Comparative Example 4
The liquid oil (solid fat deposition temperature of 0 ° C. or less) obtained by wintering the soybean oil to remove the solid fat is used as the fat and oil constituting the second oil phase, and polyglycerin condensed ricinoleate as an emulsifier is added thereto. 6 kg of the heat-dissolved oil was used as the second oil phase O ₂ , and 14 kg of O ₁ / W containing the first oil phase was used in the same manner as in Example 1 to obtain a double emulsified oil / fat composition. . The properties of this emulsified oil / fat composition and a baking test using this oil / fat composition were performed in the same manner as in Example 1. The results are shown in Table 1.
[0035]
【The invention's effect】
As described above, the fluid double emulsified oil / fat composition of the present invention comprises a liquid edible oil / fat 90 in which the innermost oil phase is composed of milk fat and the outermost oil phase is a solid fat precipitation temperature of 0 ° C. or lower. By being composed of at least 10% by weight and extremely hardened oil at 10% by weight or less, excellent fluidity and excellent emulsification stability can be obtained while using milk fat for the oil phase. The fat or oil composition of the present invention can be continuously supplied by a pump or the like, and the use of the fat or oil composition of the present invention can easily make the manufacturing process of bread or the like continuous. In addition, when the fat and oil composition of the present invention is used for bread making, the same bread making properties as in the case of using a general plastic fat and oil for the kneading fat and oil of bread making, the same flavor as when butter is used in combination, etc. Excellent bread can be manufactured.

Claims

最内相となる第一の油相：Ｏ_１と、最外相となる第二の油相：Ｏ_２が、Ｏ_１／Ｗ／Ｏ_２型に二重乳化されている油中水中油型乳化物であって、第一の油相が乳脂肪を主成分とした油脂よりなるとともに、第二の油相が固体脂析出温度０℃以下の液状食用油脂９０重量％以上と、極度硬化油１０重量％以下とからなることを特徴とする流動状二重乳化油脂組成物。Oil-in-water-in-oil emulsification in which a first oil phase as the innermost phase: O ₁ and a second oil phase as the outermost phase: O ₂ are double-emulsified into O ₁ / W / O ₂ type. Wherein the first oil phase comprises fats and oils whose main component is milk fat, and the second oil phase comprises 90% by weight or more of liquid edible fats and oils having a solid fat deposition temperature of 0 ° C. or less, and extremely hardened oil 10. % By weight or less.

第一の油相：Ｏ_１を水相：ＷにＯ_１／Ｗ型に乳化した乳化物６０〜１０重量％を、第二の油相：Ｏ_２４０〜９０重量％に添加して乳化してなる請求項１記載の流動状二重乳化油脂組成物。A first oil phase: O ₁ is emulsified by adding 60 to 10% by weight of an emulsion obtained by emulsifying O ₁ / W type into an aqueous phase: W to a second oil phase: 40 to 90% by weight of O _2. The fluid double emulsified oil / fat composition according to claim 1, comprising:

第一の油相を構成する乳脂肪を主成分とする油脂が、バター、バターファット、バターファット混合物、ナチュラルチーズ、生クリーム、全脂乳、牛乳、加糖練乳、無糖練乳、あるいはこれらの乾燥物より選ばれた１種又は２種以上に由来する請求項１又は２記載の流動状二重乳化油脂組成物。Fats and oils mainly composed of milk fat constituting the first oil phase are butter, butterfat, butterfat mixture, natural cheese, fresh cream, whole fat milk, cow's milk, sweetened condensed milk, sugar-free condensed milk, or drying of these. The fluid double emulsified oil / fat composition according to claim 1 or 2, which is derived from one or more kinds selected from the group consisting of: