JP2017077219A - Water-in-oil type emulsified oil composition using almond milk and manufacturing method thereof - Google Patents
Water-in-oil type emulsified oil composition using almond milk and manufacturing method thereof Download PDFInfo
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- JP2017077219A JP2017077219A JP2015207530A JP2015207530A JP2017077219A JP 2017077219 A JP2017077219 A JP 2017077219A JP 2015207530 A JP2015207530 A JP 2015207530A JP 2015207530 A JP2015207530 A JP 2015207530A JP 2017077219 A JP2017077219 A JP 2017077219A
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、食品に使用される油中水型乳化油脂組成物とその製造方法に関する。 The present invention relates to a water-in-oil emulsified oil and fat composition used for foods and a method for producing the same.
近年、健康と作業性を意識した乳化可塑性油脂組成物の開発が進んでおり、添加物やトランス脂肪酸を低減した製品が好まれる傾向にある。 In recent years, development of emulsified plastic oil / fat compositions conscious of health and workability has progressed, and products with reduced additives and trans-fatty acids tend to be preferred.
添加物は例えば乳化剤であり、それを除く方法として、乳化剤をタンパク質や植物ステロールで代替し乳化させる手法等が提案されている（特許文献１参照）。 The additive is, for example, an emulsifier, and as a method for removing the emulsifier, a method of emulsifying the emulsifier by replacing it with protein or plant sterol has been proposed (see Patent Document 1).
また、トランス脂肪酸に関しては、部分水素添加油(硬化油)に多く含まれることから、エステル交換油脂への変更が進んでいる。しかし部分水素添加油には、硬化油独特の風味があり（特許文献２参照）、消費者に慣れ親しまれている場合や、商品の個性を特徴付けるものとして定着しているものも多い。ところが前述のトランス脂肪酸を低減させる試みにより、トランス脂肪酸を減らすと、独特の風味、またそれに伴うコク味が失われるという問題があった。例えば、部分水素添加油の代替として使用が進んでいるエステル交換油脂はトリグリセリド中の脂肪酸をランダムに再配列し硬化油と同等の物性を得た油脂であるため、部分水素添加油に含まれるコク味がなく、出来上がった最終製品はコク味が不足しているものが多かった。 Further, since trans fatty acids are contained in a partly hydrogenated oil (hardened oil), the change to transesterified oils is progressing. However, partially hydrogenated oil has a characteristic flavor of hydrogenated oil (see Patent Document 2), and is often used by consumers or has been established as characterizing the individuality of products. However, when the trans fatty acid is reduced by the attempt to reduce the above-mentioned trans fatty acid, there is a problem that the unique flavor and the accompanying rich taste are lost. For example, transesterified fats and oils, which are increasingly used as an alternative to partially hydrogenated oils, are fats and oils that have been obtained by randomly rearranging fatty acids in triglycerides to obtain the same physical properties as hardened oils. There were many products that lacked taste and lacked a rich taste.
また、油脂組成物のクリーミング性、抱卵性などのような作業性については、油脂配合や乳化剤にて改善が図られている。例えば特許文献３には、ラウリン系極度硬化油と魚油極度硬化油の使用によりこれらを改善する技術が提案されている。 Moreover, about workability | operativity, such as creaming property of an oil-fat composition, egg-holding property, etc., improvement is aimed at by fats and oils mixing and an emulsifier. For example, Patent Document 3 proposes a technique for improving these by using a lauric extremely hardened oil and a fish oil hardened oil.
一方、アーモンドを油脂に添加する技術として、特許文献４〜６が提案されている。 On the other hand, Patent Documents 4 to 6 have been proposed as techniques for adding almonds to fats and oils.
特許文献４には、アーモンドペーストの使用により乳化させ、ドレッシングを作製することが提案されている。しかし、油脂は全て液状油であり、硬化油由来のコク味、作業性については検討されていない。 Patent Document 4 proposes making a dressing by emulsifying by using an almond paste. However, all fats and oils are liquid oils, and the richness and workability derived from hydrogenated oil have not been studied.
特許文献５には、変性させたアーモンドタンパク質を用いて乳化飲料を作製することが提案されている。しかし、硬化油由来のコク味については触れておらず、また油分が少ない。 Patent Document 5 proposes producing an emulsified beverage using a modified almond protein. However, the rich taste derived from hydrogenated oil is not mentioned, and the oil content is low.
特許文献６には、熱水または水にて多糖類を抽出したものに、ナッツを混ぜ合わせて疑似脂肪調製食品とすることが提案されているが、アーモンドミルクについての記載はない。 In Patent Document 6, it is proposed that a polysaccharide is extracted with hot water or water, and nuts are mixed into a pseudo-fat prepared food, but there is no description of almond milk.
本発明は、以上の通りの事情に鑑みてなされたものであり、乳化剤を低減し、あるいは添加せずとも油脂を良好に乳化することができ、かつ部分水素添加油によらずに硬化油のようなコク味を付与することができ、作業性も良好な油中水型乳化油脂組成物とその製造方法を提供することを課題としている。 The present invention has been made in view of the circumstances as described above, can reduce the emulsifier, can satisfactorily emulsify fats and oils without addition, and can be used for hardened oils regardless of partially hydrogenated oils. It is an object of the present invention to provide a water-in-oil emulsified oil and fat composition that can impart such a rich taste and has good workability and a method for producing the same.
上記の課題を解決するために、本発明の油中水型乳化油脂組成物は、アーモンドミルクを含有することを特徴としている。 In order to solve the above-described problems, the water-in-oil emulsified oil / fat composition of the present invention is characterized by containing almond milk.
また本発明の油中水型乳化油脂組成物の製造方法は、アーモンドミルクを水相に配合し、油相と乳化することを特徴としている。 The method for producing a water-in-oil emulsified oil / fat composition of the present invention is characterized in that almond milk is blended in an aqueous phase and emulsified with the oil phase.
本発明によれば、乳化剤を低減し、あるいは使用せずとも油脂を良好に乳化することができ、かつ部分水素添加油によらずに硬化油のようなコク味を付与することができる。 According to the present invention, fats and oils can be well emulsified without reducing or using an emulsifier, and a rich taste like hardened oil can be imparted without depending on partially hydrogenated oil.
また、乳化剤を低減し、あるいは使用せずとも、油脂との組み合わせによってクリーミング性や抱卵性などの作業性も良好なものとすることができる。 Further, even if the emulsifier is reduced or not used, the workability such as the creaming property and the egg-holding property can be improved by the combination with fats and oils.
以下に、本発明を詳細に説明する。 The present invention is described in detail below.
アーモンドミルクは一般に、水に浸したアーモンドをミキサーなどで粉砕し、水を加えてガーゼなどでかすを漉した植物性の飲料であり、米国では牛乳や豆乳の代替乳としても広く使用されている。 Almond milk is generally a plant-based beverage made by crushing almonds soaked in water with a mixer, adding water, and degrading with gauze, and is widely used in the United States as a substitute for milk and soy milk. .
本発明の油中水型乳化油脂組成物に使用されるアーモンドミルクとしては、アーモンドを脱穀し、粉砕したアーモンド粉末に副原料を添加し、水にて溶解、調合した後、均質化と濾過を行い、滅菌工程を経た飲料を用いることができ、これは商業的に入手可能である。ここで副原料としては、分散剤としてのｐＨ調整剤や、安定剤としてのジェランガムのような天然高分子多糖類が挙げられる。 The almond milk used in the water-in-oil emulsified oil / fat composition of the present invention includes almond threshing, adding auxiliary ingredients to pulverized almond powder, dissolving in water, preparing, and then homogenizing and filtering. Beverages that have been performed and subjected to a sterilization process can be used and are commercially available. Here, examples of the auxiliary material include a pH adjuster as a dispersant and a natural polymer polysaccharide such as gellan gum as a stabilizer.
このように本発明の油中水型乳化油脂組成物に使用されるアーモンドミルクは、主に水とアーモンドからなり、副原料としては微量の分散剤などを含んでよいが、砂糖、香料、着色料等は基本的に含まない。アーモンドミルクにおけるアーモンドの含有量は、特に限定されるものではなく、３質量％前後のものであってもよいが、１０〜１２質量％の比較的高い濃度の物は好適に使用できる。 As described above, the almond milk used in the water-in-oil emulsified fat composition of the present invention is mainly composed of water and almonds, and may contain a small amount of a dispersant as an auxiliary material, but sugar, flavor, coloring Fees are not included. The almond content in the almond milk is not particularly limited and may be around 3% by mass, but a relatively high concentration of 10-12% by mass can be suitably used.
アーモンドミルクは、飲料以外に、粉砕、溶解後、パウダー化したものも市販されているが、本発明においては、パウダー化したものは好ましくない。 In addition to beverages, almond milk is commercially available in the form of powder after pulverization and dissolution, but in the present invention, powdered powder is not preferred.
アーモンドとしては、果実から、果肉と種子の殻を取り除いた仁（生アーモンド）を使用し、燻製したものであってもよい。産地は、カリフォルニアの他、特に限定されない。アーモンドは、例えば、５０質量％以上の脂質を含み、脂質の約７割は、一価不飽和脂肪酸のオレイン酸である。またビタミンＥやビタミンＢ２が多く含まれ、他に亜鉛、マグネシウム、カリウム、鉄などを多く含んでいる。また、豊富な不溶性食物繊維を含み、ポリフェノールを多く含んでいる。アーモンドミルクは牛乳と異なり乳糖とコレステロールを実質的に含まない。 The almond may be smoked using a fruit (raw almond) obtained by removing the pulp and seed shell from the fruit. The production area is not particularly limited, other than California. Almonds contain, for example, 50% by mass or more of lipid, and about 70% of the lipid is oleic acid, a monounsaturated fatty acid. It contains a lot of vitamin E and vitamin B2, and also contains a lot of zinc, magnesium, potassium, iron and the like. It also contains abundant insoluble dietary fiber and is rich in polyphenols. Unlike milk, almond milk is substantially free of lactose and cholesterol.
本発明の油中水型乳化油脂組成物に使用されるアーモンドミルクは、レーザー回折により測定されるメジアン径、モード径が共に１０μｍ以下であることが好ましい。この範囲内のものであると、乳化性能、硬化油のようなコク味の付与、および作業性に特に優れた油中水型乳化油脂組成物を得ることができる。 The almond milk used in the water-in-oil emulsified oil / fat composition of the present invention preferably has a median diameter and a mode diameter of 10 μm or less as measured by laser diffraction. Within this range, a water-in-oil emulsified oil / fat composition particularly excellent in emulsification performance, imparting a rich taste like hardened oil, and workability can be obtained.
なお、メジアン径、モード径は、アーモンドミルクの粒度分布をレーザー回折散乱法によって測定し、粒度分布からメジアン径（頻度の累積が５０％になる際の粒子径）、モード径（最頻度粒子径）を算出することで得ることができる。 The median diameter and mode diameter are determined by measuring the particle size distribution of almond milk by the laser diffraction scattering method. From the particle size distribution, the median diameter (particle diameter when the cumulative frequency is 50%), mode diameter (most frequent particle diameter) ) Can be obtained.
本発明の油中水型乳化油脂組成物におけるアーモンドミルクの含有量は、１．５〜３０質量％が好ましい。この範囲内であると、乳化性能、硬化油のようなコク味の付与、および作業性に特に優れた油中水型乳化油脂組成物を得ることができる。 The content of almond milk in the water-in-oil emulsified oil / fat composition of the present invention is preferably 1.5 to 30% by mass. Within this range, it is possible to obtain a water-in-oil emulsified oil / fat composition that is particularly excellent in emulsification performance, imparting a rich taste like hardened oil, and workability.
本発明の油中水型乳化油脂組成物に使用される油脂は、通常食品に添加することができる油脂であれば特に制限はなく、また、常温で液体、固体等の形態は問わない。その具体例としては、例えば、大豆油、菜種油、コーン油、ゴマ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米糠油、小麦胚芽油、ヤシ油、カカオ脂、パーム油、パーム核油および藻類油等の植物油脂が例示される。また、豚脂、牛脂、乳脂、魚油等の動物油脂が例示される。また、これらの食用油脂の分別油、硬化油、エステル交換油脂などを配合したものであってもよい。これらの油脂は、１種単独で使用してもよく、２種以上を併用した調合油を用いてもよい。 The fats and oils used in the water-in-oil emulsified fat and oil composition of the present invention are not particularly limited as long as they are fats and oils that can be usually added to foods, and any form such as liquid or solid at room temperature may be used. Specific examples thereof include, for example, soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, safflower oil with high oleic acid, sunflower oil, sunflower oil with high oleic acid, cottonseed oil, grape seed oil , Macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, coconut oil, cocoa butter, palm oil, palm kernel oil and algae oil And vegetable oils such as Moreover, animal fats and oils, such as pork fat, beef tallow, milk fat, and fish oil, are illustrated. Moreover, what mix | blended fractionated oil of these edible fats, hardened oil, transesterified fats, etc. may be sufficient. These fats and oils may be used alone or in combination of two or more.
本発明の油中水型乳化油脂組成物は、油脂としてエステル交換油脂を含有することが好ましい。エステル交換油脂を使用することで、部分水素添加油に多く含まれるトランス脂肪酸を低減することができ、またエステル交換油脂には、部分水素添加油に含まれる硬化油のようなコク味がないため、出来上がった最終製品はコク味が不足しているものが多いが、アーモンドミルクを添加した本発明の油中水型乳化油脂組成物は、部分水素添加油によらずに硬化油のようなコク味を付与することができる。 The water-in-oil emulsified oil / fat composition of the present invention preferably contains a transesterified oil / fat as the oil / fat. By using transesterified oils and fats, trans-fatty acids abundantly contained in partially hydrogenated oils can be reduced, and transesterified oils and fats do not have the rich taste of hardened oils contained in partially hydrogenated oils. The finished products are often lacking in a rich taste, but the water-in-oil emulsified fat composition of the present invention to which almond milk is added is not like a partially hydrogenated oil. Taste can be imparted.
エステル交換油脂としては、パーム系油脂のエステル交換油脂や、ラウリン系油脂とパーム系油脂とのエステル交換油脂などが挙げられる。ここでパーム系油脂は、全構成脂肪酸中の炭素数１６以上の脂肪酸含有量が３５質量％以上の油脂であり、例えば、パーム油、パーム分別油、これらの硬化油等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。パーム系油脂のエステル交換油脂としては、パーム分別軟質油が挙げられる。ラウリン系油脂とパーム系油脂とのエステル交換油脂としては、ラウリン系油脂５〜５０質量％と、パーム系油脂５０〜９５質量％とをエステル交換反応したものなどが挙げられる。ここでエステル交換油脂の原料である上記ラウリン系油脂は、全構成脂肪酸中のラウリン酸含有量が３０質量％以上の油脂であり、例えば、パーム核油、ヤシ油、これらの分別油、硬化油等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。パーム系油脂としては、上記したもの等が挙げられる。 Examples of the transesterified fats and oils include transesterified fats and oils of palm-based fats and oils and transesterified fats and oils of lauric fats and palm-based fats and oils. Here, palm-based fats and oils are fats and oils having a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more, and examples thereof include palm oil, palm fractionated oil, and these hardened oils. 1 type may be used independently and 2 or more types may be used together. Examples of the transesterified fats and oils of palm oils include palm fractionated soft oils. Examples of transesterified fats and oils of lauric fats and palm fats and oils include those obtained by transesterification of 5 to 50% by weight of lauric fats and oils and 50 to 95% by weight of palm fats and oils. Here, the lauric fats and oils that are the raw materials for the transesterified fats and oils are fats and oils having a lauric acid content of 30% by mass or more in the total constituent fatty acids. These may be used, and these may be used alone or in combination of two or more. Examples of the palm-based fats and oils include those described above.
油脂のエステル交換反応は、１分子のグリセロールに３分子の脂肪酸が結合したトリグリセリドのうち、グリセロールに結合している脂肪酸の位置や脂肪酸の種類を組みかえる操作であり、常法にしたがって、ナトリウムメチラート等の化学触媒を用いて行われる化学的エステル交換反応や、リパーゼ等を触媒として用いた酵素的エステル交換反応等によって行うことができる。 The transesterification reaction of fats and oils is an operation of changing the position of fatty acids bound to glycerol and the type of fatty acid among triglycerides in which three molecules of fatty acids are bound to one molecule of glycerol. It can be carried out by a chemical transesterification reaction carried out using a chemical catalyst such as lath or an enzymatic transesterification reaction using lipase or the like as a catalyst.
トランス脂肪酸は、動脈硬化症や心臓疾患のリスクを増大させると言われており、健康への影響が懸念される点を考慮し、本発明の油中水型乳化油脂組成物に使用される油脂では、トランス脂肪酸の含有量が油脂全量に対して、例えば、０．１質量％以上３．０質量％以下の範囲である。トランス脂肪酸の含有量を３．０質量％以下にする点からは、硬化処理していない油脂を主体とし、適宜に完全水素添加した極度硬化油を配合したものが好ましい。ここで植物油脂の極度硬化油としては、ヤシ極度硬化油、パーム核極度硬化油、パーム極度硬化油、菜種極度硬化油などが挙げられる。これらは１種単独で使用してもよく２種以上を併用してもよい。 Trans-fatty acids are said to increase the risk of arteriosclerosis and heart disease, and in view of concerns about their health effects, the fats and oils used in the water-in-oil emulsified fat composition of the present invention Then, the content of trans fatty acid is, for example, in the range of 0.1% by mass or more and 3.0% by mass or less with respect to the total amount of oil and fat. From the point of setting the content of trans fatty acid to 3.0% by mass or less, it is preferable to blend extremely hardened oil mainly composed of oil and fat that has not been hardened and appropriately hydrogenated appropriately. Here, examples of the extremely hardened oil of vegetable oils include palm extremely hardened oil, palm kernel extremely hardened oil, palm extremely hardened oil, and rapeseed extremely hardened oil. These may be used alone or in combination of two or more.
本発明の油中水型乳化油脂組成物は、乳化剤を低減し、あるいは使用せずとも、油脂との組み合わせによってクリーミング性や抱卵性などの作業性も良好なものとすることができる。 The water-in-oil type emulsified oil / fat composition of the present invention can be improved in workability such as creaming property and egg-holding property by combining with oils and fats without reducing or using an emulsifier.
例えば、油脂としてヤシ極度硬化油および液状油を含有し、ヤシ極度硬化油と液状油との質量比（ヤシ極度硬化油／液状油）を０．３〜４．０とすることが好ましい。アーモンドミルクを使用し、ヤシ極度硬化油と液状油をこの質量比の範囲で使用するとクリーミング性と抱卵性が向上する。ここで液状油は、５℃で流動状を呈する油脂であり、ナタネ油、コーン油、大豆油、綿実油、ごま油、オリーブ油等の液状油や、動植物油の分別軟質油等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。このような油脂配合であると、バタークリーム用油脂として使用する際に、クリーミング性が良好であるため、所望する比重のバタークリームを短時間に容易に得ることができる。また、本発明の油中水型乳化油脂組成物は抱卵性が良好であるため、焼成品の卵の配合率を高めることができる。すなわち、本発明の油脂組成物を用い、全卵や卵白または卵黄を粉糖や液糖と一緒に混合攪拌することで、卵の配合率を高めた風味良好なスポンジケーキやクッキーを作製することができる。 For example, it is preferable that palm extremely hardened oil and liquid oil are contained as fats and oils, and mass ratio (palm extremely hardened oil / liquid oil) of palm extremely hardened oil and liquid oil shall be 0.3-4.0. When almond milk is used and palm extremely hardened oil and liquid oil are used within this mass ratio range, the creaming property and the egg-holding property are improved. Here, the liquid oil is a fat and oil that exhibits a fluid state at 5 ° C., and examples thereof include liquid oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, sesame oil, olive oil, and fractionated soft oils of animal and vegetable oils. 1 type may be used independently and 2 or more types may be used together. When such fats and oils are blended, creaming properties are good when used as fats and oils for butter cream, so that a butter cream having a desired specific gravity can be easily obtained in a short time. Moreover, since the water-in-oil type emulsified oil / fat composition of the present invention has good egg-holding property, the blending ratio of eggs in the baked product can be increased. That is, using the oil and fat composition of the present invention, whole eggs, egg whites, or egg yolks are mixed and stirred together with powdered sugar or liquid sugar to produce a sponge cake or cookie with good flavor with an increased egg blending rate. Can do.
本発明の油中水型乳化油脂組成物の形態としては、油中水型、油中水中油型が挙げられ、可塑性を有するものであっても、可塑性を有しないものであってもよいが、好ましい態様として、可塑性油脂組成物として調製することができる。本発明の油中水型乳化油脂組成物における油脂の含有量としては、好ましくは５０〜９９．４質量％、より好ましくは７０〜９８質量％であり、水相の含有量は、好ましくは０．６〜５０質量％、より好ましくは２〜３０質量％である。水相を含有する形態としては油中水型が好ましく、マーガリン類が挙げられる。ここでマーガリン類とは、日本農林規格のマーガリンまたはファットスプレッドに該当するものである。 Examples of the form of the water-in-oil type emulsified oil / fat composition of the present invention include a water-in-oil type and an oil-in-water type, and may have plasticity or may not have plasticity. As a preferred embodiment, it can be prepared as a plastic fat composition. The oil / fat content in the water-in-oil emulsified oil / fat composition of the present invention is preferably 50 to 99.4% by mass, more preferably 70 to 98% by mass, and the aqueous phase content is preferably 0. .6 to 50% by mass, more preferably 2 to 30% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarines are mentioned. Here, the margarines correspond to margarine or fat spread of Japanese agricultural and forestry standards.
本発明の油中水型乳化油脂組成物は、以上の油脂成分とアーモンドミルクと水以外に、本発明の所望の目的、効果を阻害しない範囲で、あるいは副次的効果を与えるものとして、その他の成分を配合することができる。その他の成分としては、乳製品、糖質、香料、色素などが挙げられ、その他、油中水型乳化油脂組成物に通常使用される各種の食品素材や食品添加物などが挙げられる。 The water-in-oil type emulsified oil / fat composition of the present invention is not limited to the above-described oil / fat component, almond milk and water, and other than the desired purpose and effect of the present invention, or a secondary effect. These components can be blended. Examples of other components include dairy products, sugars, fragrances, and pigments. In addition, various food materials and food additives that are usually used in water-in-oil emulsified fats and oils can be used.
本発明の油中水型乳化油脂組成物を調製する際には、原材料のアーモンドミルクは、水相に添加することが好ましい。また、乳化剤が無添加であることが好ましい。本発明によれば、アーモンドミルクを添加することによって、乳化剤を使用せずとも油脂を良好に乳化することができ、またクリーミング性や抱卵性などの作業性も良好なものとすることができる。ここで乳化剤としては、レシチン、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタン脂肪酸エステルなどが挙げられる。 When preparing the water-in-oil emulsified oil / fat composition of the present invention, the raw material almond milk is preferably added to the aqueous phase. Moreover, it is preferable that an emulsifier is not added. According to the present invention, by adding almond milk, fats and oils can be well emulsified without using an emulsifier, and workability such as creaming property and egg-holding property can be improved. Here, as the emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, stearoyl lactic acid Examples thereof include sodium and polyoxyethylene sorbitan fatty acid ester.
本発明の油中水型乳化油脂組成物を用いた可塑性油脂組成物は、次の手順で作製することができる。まず、アーモンドミルクを含有する水相を調製する。また、食用油脂を含有する油相を調製する。これらの水相と油相は、５０〜９０℃、好ましくは６５〜８５℃に加熱し、添加した成分を完全に溶解しておくことが望ましい。次に、これらの水相と油相を加熱下で混合し乳化する。例えば、加熱された油相に加熱された水相をゆっくりと添加しながら乳化する。なお、溶解、加熱殺菌、乳化の際はアーモンドミルクのタンパク質変性、風味の劣化を防ぐ為、低温または短時間で行うことが好ましい。その後、必要に応じて香料等の他の添加成分を加えてもよい。その後、加熱された乳化物をコンビネーター、パーフェクター、ボテーター、ネクサス等の冷却混合機により急冷捏和し、可塑化して本発明の油中水型乳化油脂組成物を可塑性油脂組成物として得ることができる。さらに、必要に応じて、１５〜３５℃で熟成（テンパリング）してもよい。なお、水相にアーモンドミルクを配合した油中水型乳化油脂組成物は、乳化油脂組成物を水相と油相に分離した後、水相に含まれるアーモンドタンパク質の定性、定量を行うことができ、このアーモンドミルクに由来するものとしての定性、定量が可能である。定性、定量にはエライザ法を始めとする、公知のタンパク質分析法が利用できる。 The plastic fat composition using the water-in-oil emulsified fat composition of the present invention can be prepared by the following procedure. First, an aqueous phase containing almond milk is prepared. Moreover, the oil phase containing edible fats and oils is prepared. It is desirable that these water phase and oil phase are heated to 50 to 90 ° C., preferably 65 to 85 ° C., and the added components are completely dissolved. Next, these water phase and oil phase are mixed and emulsified under heating. For example, emulsification is carried out while slowly adding a heated aqueous phase to a heated oil phase. The dissolution, heat sterilization, and emulsification are preferably performed at a low temperature or in a short time in order to prevent protein modification and flavor deterioration of almond milk. Then, you may add other additional components, such as a fragrance | flavor, as needed. Thereafter, the heated emulsion is quenched and kneaded with a cooling mixer such as a combinator, perfector, botator, nexus, etc., and plasticized to obtain the water-in-oil emulsion oil composition of the present invention as a plastic oil composition. Can do. Furthermore, you may age | cure | ripen (tempering) at 15-35 degreeC as needed. In addition, the water-in-oil type emulsified oil / fat composition in which almond milk is blended in the aqueous phase can qualitatively and quantitatively determine the almond protein contained in the aqueous phase after separating the emulsified oil / fat composition into an aqueous phase and an oil phase. It can be qualitatively and quantitatively derived from this almond milk. For qualitative and quantitative analysis, known protein analysis methods such as Eliza method can be used.
本発明の油中水型乳化油脂組成物は、例えば、製菓製パン用として、バタークリーム用、スプレッド用、練り込み用、ロールイン用等に好適に用いることができる。 The water-in-oil emulsified oil / fat composition of the present invention can be suitably used, for example, for confectionery bread, butter cream, spread, kneading, roll-in and the like.
本発明の油中水型乳化油脂組成物を用いたバタークリームは、可塑性油脂組成物として調製した本発明の油中水型乳化油脂組成物と、所望により糖質等の呈味成分を加えて起泡させ、あるいは可塑性油脂組成物として調製した本発明の油中水型乳化油脂組成物を起泡させたものに糖質等の呈味成分などを配合したものである。起泡（クリーミング）は、公知の方法によって起泡させることで行うことができる。例えば、電動式もしくは手動の泡立て器を用いて、比重が適度に軽くなるまで含気させることにより行うことができる。バタークリームの比重は、好ましくは０．８以下、より好ましくは０．３〜０．７である。このバタークリームは、ナッペ用、フィリング用、サンド用、注入用、トッピング用等として、パン、菓子、ケーキなどに好適に用いることができる。 The butter cream using the water-in-oil emulsified fat composition of the present invention is obtained by adding a water-in-oil emulsified fat composition of the present invention prepared as a plastic fat composition and, if desired, a taste component such as sugar. A water-in-oil emulsified oil / fat composition of the present invention prepared by foaming or a plastic oil / fat composition is mixed with a taste component such as a saccharide. Foaming (creaming) can be performed by foaming by a known method. For example, it can be carried out by aeration using an electric or manual whisk until the specific gravity becomes moderately light. The specific gravity of the butter cream is preferably 0.8 or less, more preferably 0.3 to 0.7. This butter cream can be suitably used for bread, confectionery, cakes, etc. for nappe, filling, sand, pouring, topping and the like.
本発明の油中水型乳化油脂組成物を、練り込み用油脂やロールイン用油脂として生地に添加したベーカリー製品としては、例えば、製菓（例えば、シュトーレン、パネトーネ、クグロフ、ブリオッシュ、ドーナツ等のイースト菓子、デニッシュ、クロワッサン、パイ、シュー等のペストリー、バターケーキ、パウンドケーキ、スポンジケーキ、ドーナツ、ブッセ、ホットケーキ、ワッフル等のケーキ、ビスケット、クッキー、クラッカー、スコーン等）、製パン（食パン、菓子パン、調理パン、フランスパン、ライブレッド、クロワッサン、デニッシュ、ベーグル、ロールパン、コッペパン等）などが挙げられる。 Examples of bakery products in which the water-in-oil emulsified fat composition of the present invention is added to the dough as a kneading fat or a roll-in fat include, for example, confectionery (for example, yeasts such as stollen, panettone, kugrov, brioche, donuts) Pastry such as confectionery, Danish, croissant, pie, shoe, etc., butter cake, pound cake, sponge cake, donut, busse, hot cake, waffle cake, biscuits, cookies, crackers, scones, etc.), bread making (bread bread, sweet bread Cooking bread, French bread, live red, croissant, Danish, bagel, roll bread, coppe bread, etc.).
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
表２〜表４に示すエステル交換油脂１、２およびアーモンドミルク１〜３として次のものを用いた。
＜エステル交換油脂の作製＞
下記原料油脂を１１０℃に加熱し、十分に脱水させた後、化学触媒としてナトリウムメチラートを油脂量の０．０８質量％添加し、減圧下、１００℃で０．５時間攪拌しながらエステル交換反応を行った。エステル交換反応後、水洗して触媒を除去し、活性白土を用いて脱色し、更に脱臭を行ってエステル交換油脂１、２を得た。
（エステル交換油脂１）
原料油脂としてパーム分別軟質油（ヨウ素価５６）を用い、エステル交換油脂を得た。
（エステル交換油脂２）
原料油脂としてパーム核極度硬化油２６質量％、パーム油５０質量％、パーム極度硬化油２４質量％の調合油からなるエステル交換油脂を得た。
The following were used as transesterified oils and fats 1 and 2 and almond milks 1 to 3 shown in Tables 2 to 4.
<Production of transesterified oil and fat>
The following raw oils and fats were heated to 110 ° C and fully dehydrated, then 0.08% by mass of sodium methylate as a chemical catalyst was added, and the ester exchange was performed while stirring at 100 ° C for 0.5 hours under reduced pressure. Reaction was performed. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain transesterified fats and oils 1 and 2.
(Transesterified oil 1)
Transesterified oil and fat was obtained by using palm fractionated soft oil (iodine value 56) as a raw oil and fat.
(Transesterified oil 2)
A transesterified oil and fat comprising a blended oil of 26% by mass of palm kernel extremely hardened oil, 50% by mass of palm oil, and 24% by mass of palm extremely hardened oil was obtained as a raw material fat.
（アーモンドミルク１）
筑波乳業株式会社製「アーモンドミルク１２」（アーモンド１２％配合 メジアン径φ6.229μｍ モード径4.562μｍ）を用いた。成分は表１に記載した。
（アーモンドミルク２）
筑波乳業株式会社製「アーモンドミルク１０」（アーモンド１０％配合 メジアン径φ1.037μｍ モード径0.536μｍ）を用いた。成分は表１に記載した。
（アーモンドミルク３）
筑波乳業株式会社製「ローストアーモンドミルク」（ローストアーモンド１０％配合 メジアン径φ9.277μｍ モード径19.023μｍ）を用いた。成分は表１に記載した。
(Almond milk 1)
“Almond milk 12” manufactured by Tsukuba Milk Industry Co., Ltd. (almond 12% blended median diameter φ6.229 μm mode diameter 4.562 μm) was used. The ingredients are listed in Table 1.
(Almond milk 2)
“Almond milk 10” manufactured by Tsukuba Milk Industry Co., Ltd. (median diameter φ1.037 μm mode diameter 0.536 μm blended with almond 10%) was used. The ingredients are listed in Table 1.
(Almond milk 3)
“Roast almond milk” manufactured by Tsukuba Milk Industry Co., Ltd. (median diameter φ9.277 μm mode diameter 19.023 μm with 10% roast almond) was used. The ingredients are listed in Table 1.
アーモンドミルク１〜３のメジアン径とモード径は、株式会社島津製作所製、レーザー回折式粒子径分布測定装置「ＳＡＬＤ−２３００」により測定した。
（アーモンドペースト）
アーモンドを粉砕により微粒子化させ、ペースト状としたものを用いた。アーモンド１００％で添加物は含まない。
＜油中水型乳化物の作製＞
実施例および比較例の各試料について次の評価を行った。
The median diameter and mode diameter of almond milks 1 to 3 were measured with a laser diffraction particle size distribution measuring device “SALD-2300” manufactured by Shimadzu Corporation.
(Almond paste)
Almonds were made into fine particles by pulverization to make a paste. 100% almonds and no additives.
<Preparation of water-in-oil emulsion>
The following evaluation was performed about each sample of an Example and a comparative example.
表２〜表４に記載の実施例、比較例の配合により乳化試験を行った。ビーカーに油脂を８２ｇ取り、７５℃に調温後、必要に応じて乳化剤を添加し油相とした。その後、ホモミキサーにて７５℃、４０００ｒｐｍで撹拌しながらアーモンドミルクと水を混合した水相を添加し、攪拌を行い、乳化物を得た。 An emulsification test was conducted by blending the examples and comparative examples described in Tables 2 to 4. 82 g of fats and oils were taken into a beaker, and after adjusting the temperature to 75 ° C., an emulsifier was added as necessary to obtain an oil phase. Then, the water phase which mixed almond milk and water was added, stirring at 75 degreeC and 4000 rpm with a homomixer, it stirred, and the emulsion was obtained.
［乳化物の分離］
調製した乳化物を７５℃設定の温浴にて静置し、１分毎に乳化状態を確認した。評価は均一な乳化状態から分離が起こるまでの時間によって段階分けを行った。
評価基準
５：８分以上分離しない
４：６分以上〜８分未満
３：４分以上〜６分未満
２：２分以上〜４分未満
１：２分未満
[Separation of emulsion]
The prepared emulsion was allowed to stand in a warm bath set at 75 ° C., and the emulsified state was confirmed every minute. The evaluation was divided into stages according to the time from the uniform emulsified state until separation occurred.
Evaluation criteria 5: Not separated for 8 minutes or more 4: 6 minutes or more to less than 8 minutes 3: 4 minutes or more to less than 6 minutes 2: 2 minutes or more to less than 4 minutes 1: Less than 2 minutes
＜マーガリンの作製＞
表２〜表４に記載の実施例、比較例の配合によりマーガリンを作製した。油脂を７５℃で溶解し混合した後、必要に応じて乳化剤を添加し、油相とした。一方、水にアーモンドミルクまたはアーモンドペーストを添加し、あるいはこれらを添加せずに、８０℃で加熱殺菌して水相を得た。次に、該油相に該水相を添加し、プロペラ攪拌機で撹拌して、油中水型に乳化した後、コンビネーターによって急冷捏和してマーガリンを得た。
<Production of margarine>
Margarine was prepared by blending the examples and comparative examples described in Tables 2-4. After fats and oils were dissolved and mixed at 75 ° C., an emulsifier was added as necessary to obtain an oil phase. On the other hand, almond milk or almond paste was added to water, or without addition of these, heat sterilization was performed at 80 ° C. to obtain an aqueous phase. Next, the water phase was added to the oil phase, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then rapidly cooled and kneaded with a combinator to obtain margarine.
［マーガリンの破水試験］
作製したマーガリンを３ｇ採取し、スパテラで黒板上に薄く伸ばし、マーガリンの離水状態を確認した。
評価基準
５：離水がなく、表面が滑らか
４：極少量の離水が見られるが、表面は滑らか
３：若干の離水が見られ、表面にややムラがある
２：はっきりと離水が見られ、表面に激しいムラがある
１：明らかに離水しており、黒板を傾けると水が垂れる
[Margarine water break test]
3 g of the prepared margarine was collected and stretched thinly on a blackboard with a spatula, and the water separation state of the margarine was confirmed.
Evaluation criteria 5: No water separation, smooth surface 4: Very small amount of water separation is observed, but the surface is smooth 3: Some water separation is observed, and the surface is slightly uneven 2: Water separation is clearly observed, surface 1: There is obvious unevenness in the water 1: The water is clearly separated, and when the blackboard is tilted, the water droops
［クリーミング性］
卓上ミキサー（Ｋｉｔｃｈｅｎ Ａｉｄ社製）を用いてマーガリン５００ｇを撹拌し、２０℃の条件下にて比重が０．３に達するまでの時間で段階分けを行った。
評価基準
５：７分未満
４：７分以上〜９分未満
３：９分以上〜１１分未満
２：１１分以上
１：比重０．３に到達せず
[Creaming properties]
Using a tabletop mixer (manufactured by Kitchen Aid), 500 g of margarine was stirred, and staged according to the time until the specific gravity reached 0.3 under the condition of 20 ° C.
Evaluation criteria 5: Less than 7 minutes 4: 7 minutes or more to less than 9 minutes 3: 9 minutes or more to less than 11 minutes 2: 11 minutes or more 1: Specific gravity not reaching 0.3
［抱卵性］
卓上ミキサー（Ｋｉｔｃｈｅｎ Ａｉｄ社製）を用いてマーガリン３００ｇと上白糖３００ｇを撹拌し、２０℃の条件下にて比重０．７５に合わせた後、均一に撹拌した全卵を投入していき、生地中に卵が取り込まれる量を確認した。評価はマーガリン３００ｇに対して取り込まれた卵の量の割合によって段階分けを行った。
評価基準
５：１１０％以上
４：１００％以上〜１１０％未満
３：９０％以上〜１００％未満
２：８０％以上〜９０％未満
１：８０％未満
[Incubation]
Stir in 300 g of margarine and 300 g of white sucrose using a tabletop mixer (manufactured by Kitchen Aid), adjust the specific gravity to 0.75 at 20 ° C. The amount of eggs taken in was confirmed. The evaluation was graded according to the ratio of the amount of eggs taken in to 300 g of margarine.
Evaluation criteria 5: 110% or more 4: 100% or more to less than 110% 3: 90% or more to less than 100% 2: 80% or more to less than 90% 1: less than 80%
下記の評価において、パネルは、五味（甘、酸、塩、苦、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された２０〜４０代の男性４名、女性６名を選抜した。 In the following evaluations, the panel conducted a taste test (sweet, acid, salt, bitter, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a reference olfactory test. Four men and six women in their 20s to 40s who were judged fit were selected.
［コク味］
作製したマーガリンを２０℃にて調温し、パネル１０名により口の中に広がるコク味を評価した。ここで言うコク味とは、硬化油を喫食した際に感じる独特の甘みのことであり、評価はコク味があると評価したパネルの数によって段階分けを行った。
評価基準
５：１０名中９名以上が、コク味があると評価した
４：１０名中７〜８名が、コク味があると評価した
３：１０名中５〜６名が、コク味があると評価した
２：１０名中３〜４名が、コク味があると評価した
１：コク味があると評価したのは１０名中２名以下であった
[Kokumi]
The prepared margarine was temperature-controlled at 20 ° C., and the richness that spread in the mouth was evaluated by 10 panelists. The rich taste mentioned here is the unique sweetness felt when eating hardened oil, and the evaluation was graded according to the number of panels evaluated as having rich taste.
Evaluation Criteria 5: 9 or more out of 10 people evaluated that there was a rich taste 4: 7-8 people out of 10 evaluated that there was a rich taste 3: 5-6 out of 10 people were rich in taste 2: 3 to 4 people out of 10 evaluated it as having a rich taste 1: Less than 2 out of 10 people evaluated it as having a rich taste
＜クッキーの作製＞
薄力粉１００質量部、上白糖４０質量部、卵１５質量部、実施例２、１０、１５、比較例２、５について得られた油中水型乳化油脂組成物（マーガリン）６０質量部の生地配合にてミキシングして生地を作製し、棒状に成型後、冷蔵庫で一旦生地を休ませた。この生地を１０ｍｍ厚に輪切りし、鉄板に並べて、１７０℃で１５分焼成し、クッキーを得た。得られたクッキーは、３０分放置して粗熱を取った後、ポリ袋に入れて密封し、２５℃にて１週間保存した後、下記の風味評価を行った。
<Creating cookies>
100 parts by weight of flour, 40 parts by weight of white sucrose, 15 parts by weight of eggs, Examples 2, 10, 15 and Comparative Examples 2 and 5, 60 parts by weight of a water-in-oil emulsified fat composition (margarine) obtained The dough was mixed to produce a dough, molded into a rod shape, and then rested in the refrigerator. The dough was cut into 10 mm thicknesses, placed on an iron plate, and baked at 170 ° C. for 15 minutes to obtain cookies. The obtained cookie was allowed to stand for 30 minutes to obtain a rough heat, then sealed in a plastic bag, stored at 25 ° C. for 1 week, and then subjected to the following flavor evaluation.
［コク味］
作製したクッキーを用い、パネル１０名により口の中に広がるコク味を評価した。ここで言うコク味とは、硬化油を喫食した際に感じる独特の甘みのことであり、評価はコク味があると評価したパネルの数によって段階分けを行った。
評価基準
５：１０名中９名以上が、コク味があると評価した
４：１０名中７〜８名が、コク味があると評価した
３：１０名中５〜６名が、コク味があると評価した
２：１０名中３〜４名が、コク味があると評価した
１：コク味があると評価したのは１０名中２名以下であった
上記の評価結果を表２〜表５に示す。
[Kokumi]
Using the prepared cookies, the taste of spreading in the mouth was evaluated by 10 panelists. The rich taste mentioned here is the unique sweetness felt when eating hardened oil, and the evaluation was graded according to the number of panels evaluated as having rich taste.
Evaluation Criteria 5: 9 or more out of 10 people evaluated that there was a rich taste 4: 7-8 people out of 10 evaluated that there was a rich taste 3: 5-6 out of 10 people were rich in taste 2: 3 to 4 out of 10 people evaluated that there was a rich taste 1: It was less than 2 out of 10 people evaluated that there was a rich taste Table 2 shows the above evaluation results To Table 5.
※１ 理研ビタミン株式会社製 エマルジーＭＳ
※２ 昭和産業株式会社製 レシチンＭ
* 1 Emergy MS from Riken Vitamin Co., Ltd.
* 2 Lecithin M manufactured by Showa Sangyo Co., Ltd.
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| JP2020120648A (en) * | 2019-01-07 | 2020-08-13 | 株式会社Ｗｉｓｔｅｒｉａ | Method for manufacturing butter-like food derived from vegetable milk |
| WO2020196713A1 (en) * | 2019-03-28 | 2020-10-01 | 不二製油グループ本社株式会社 | Plant-based butter-like composition |
| US11412767B2 (en) | 2017-08-24 | 2022-08-16 | Mizkan Holdings Co., Ltd. | Liquid or semi-solid emulsion seasoning, method for manufacturing same and flavor improving method |
| WO2022209820A1 (en) * | 2021-03-29 | 2022-10-06 | 不二製油グループ本社株式会社 | Foamable water-in-oil type emulsion composition |
| WO2023286671A1 (en) * | 2021-07-15 | 2023-01-19 | 不二製油グループ本社株式会社 | Flavor enhancer |
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| WO2022209820A1 (en) * | 2021-03-29 | 2022-10-06 | 不二製油グループ本社株式会社 | Foamable water-in-oil type emulsion composition |
| WO2023286671A1 (en) * | 2021-07-15 | 2023-01-19 | 不二製油グループ本社株式会社 | Flavor enhancer |
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