JP5921944B2 - Water-in-oil emulsion composition - Google Patents
Water-in-oil emulsion composition Download PDFInfo
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- JP5921944B2 JP5921944B2 JP2012091005A JP2012091005A JP5921944B2 JP 5921944 B2 JP5921944 B2 JP 5921944B2 JP 2012091005 A JP2012091005 A JP 2012091005A JP 2012091005 A JP2012091005 A JP 2012091005A JP 5921944 B2 JP5921944 B2 JP 5921944B2
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- oil
- mass
- water
- fatty acids
- acid
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Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、バタークリーム用として好適な油中水型乳化組成物に関する。 The present invention relates to a water-in-oil emulsion composition suitable for butter cream.
バタークリームとして、マーガリン、バター等の可塑性を有する油中水型乳化組成物と、糖類、水、風味素材等とを混合し、これをホイップして得られる含水系のバタークリームが知られている。含水系のバタークリームは、油中水型の乳化性状であることから、生クリームのような水中油型のクリームに比べて微生物が繁殖しにくく、保型性にも優れ、ベーカリー製品のフィリングやサンドをはじめとする調理用素材として広く用いられている。一方で含水系のバタークリームは、水中油型のクリームに比べて油っぽく、口溶けに劣る傾向があることから、食味に関するさらなる改善も求められている。 As a butter cream, a water-containing butter cream obtained by mixing a water-in-oil emulsion composition having plasticity such as margarine and butter with saccharides, water, and a flavor material and whipping the mixture is known. . The water-containing butter cream has a water-in-oil emulsifying property, so it is less prone to microorganisms to propagate than oil-in-water creams such as fresh cream. Widely used as a cooking material including sand. On the other hand, since the water-containing butter cream is more oily than the oil-in-water cream and has a tendency to be inferior in mouth melting, further improvement in taste is also demanded.
バタークリームに用いる油中水型乳化組成物には、広い温度範囲において可塑性を維持するためにほどよい硬さが必要とされる一方、起泡性及びクリーミング性も要求される。これを実現するため、一般的には、油相中に、天然の動植物油脂に加えて部分的水素添加油脂(部分硬化油脂)を配合する。しかし、部分硬化油脂には、通常、その構成脂肪酸中にトランス型不飽和脂肪酸が10〜50質量%程度含まれる。トランス型不飽和脂肪酸は、血液中のLDLコレステロールや中性脂肪の増加の原因となることが指摘されており、生活習慣病の発症に繋がることが懸念される。したがって、構成脂肪酸中のトランス型不飽和脂肪酸含量をより抑えたバタークリーム用の油中水型乳化組成物の開発が望まれている。 The water-in-oil emulsion composition used for butter cream requires moderate hardness in order to maintain plasticity over a wide temperature range, and also requires foaming and creaming properties. In order to achieve this, in general, a partially hydrogenated fat (partially hardened fat) is blended in the oil phase in addition to natural animal and vegetable fats. However, partially hardened fats and oils usually contain about 10 to 50% by mass of trans unsaturated fatty acids in the constituent fatty acids. It has been pointed out that trans-unsaturated fatty acids cause an increase in LDL cholesterol and neutral fat in the blood, and there is a concern that it may lead to the development of lifestyle-related diseases. Therefore, development of a water-in-oil emulsified composition for butter cream that further suppresses the content of trans-unsaturated fatty acids in the constituent fatty acids is desired.
トランス型不飽和脂肪酸を含む部分硬化油脂に代替するバタークリーム用の油脂組成物としては、パーム系油脂を用いた油脂組成物(特許文献1)、エステル交換油脂(特許文献2)、可塑性油脂に特定の油脂を添加した油脂組成物(特許文献3及び4)が開示されている。 As an oil and fat composition for butter cream that replaces a partially cured oil and fat containing a trans-type unsaturated fatty acid, an oil and fat composition using palm oil (Patent Document 1), a transesterified oil and fat (Patent Document 2), and a plastic oil and fat Oil and fat compositions to which specific fats and oils are added (Patent Documents 3 and 4) are disclosed.
しかし、特許文献1に記載されている油脂組成物を油相とした場合では、十分な可塑性がなく、特定の乳化剤を使用しなければ起泡性が得られない。更に、製造したバタークリームの口溶け感が劣るといった問題があった。
また、特許文献2に記載されているエステル交換油脂の使用では、油脂の可塑性と製造されるバタークリームの口溶けの良さの両立が十分とはいえない。
特許文献3には、特定の添加油脂を製造し、これをマーガリン、ショートニングとして使用される汎用の可塑性油脂組成物に添加することで、クリーミング性のある油脂組成物を製造できることが記載されている。この場合、特定の添加油脂を硬さの異なる可塑性油脂に添加することにより、1種の添加用油脂から様々な硬さのバタークリーム用油脂組成物を製造できるメリットがある。しかし、この油脂組成物では、トランス型不飽和脂肪酸を含む部分硬化油脂を用いた組成物と比較し、起泡性が劣るといった問題があった。また、特許文献4では、極度硬化油脂をエステル交換した油脂を添加油脂とし、可塑性油脂との混合により油脂組成物を得ているが、極度硬化油脂に由来する固体脂含量の上昇から口溶けが劣るといった問題があった。
However, when the oil and fat composition described in Patent Document 1 is used as an oil phase, there is no sufficient plasticity, and foaming properties cannot be obtained unless a specific emulsifier is used. Furthermore, there was a problem that the butter cream produced had a poor feeling of melting in the mouth.
Moreover, in the use of the transesterified oil and fat described in Patent Document 2, it cannot be said that both the plasticity of the oil and fat and the good meltability of the butter cream to be produced are not sufficient.
Patent Document 3 describes that a specific fat and oil composition can be produced and added to a general-purpose plastic oil and fat composition used as margarine and shortening to produce a cream and fat composition. . In this case, there is a merit that fat and oil compositions for butter cream having various hardnesses can be produced from one kind of fat and oil for addition by adding specific fats and oils to plastic fats and oils having different hardnesses. However, this oil and fat composition has a problem that foamability is inferior to a composition using a partially hardened oil and fat containing a trans-type unsaturated fatty acid. Moreover, in patent document 4, although the fats and oils which transesterified extremely hardened fats and oils were made into the added fats and oils and the fats and oils composition was obtained by mixing with plastic fats and oils, meltability is inferior from the raise of the solid fat content derived from extremely hardened fats and oils. There was a problem.
以上のように、構成脂肪酸に占めるトランス型不飽和脂肪酸の含有量を抑えた油脂を油相として有するバタークリーム用乳化組成物では、バタークリームを製造した際の良好な起泡性と良好な口溶け、風味、及び食感が求められている。
しかしながら、油相中の油脂を構成する脂肪酸に占めるトランス型不飽和脂肪酸の割合を抑えながら、上記の全ての物性において優れた性能を示すバタークリーム用乳化組成物は未だ提供されていない。
As described above, in the emulsion composition for butter cream having an oily phase in which the content of trans-unsaturated fatty acids in the constituent fatty acids is suppressed, the good foaming property and good meltability when the butter cream is produced. , Flavor and texture are required.
However, an emulsion composition for butter cream that exhibits excellent performance in all the above physical properties while suppressing the ratio of trans-unsaturated fatty acids in the fatty acids constituting the fats and oils in the oil phase has not yet been provided.
本発明は、構成脂肪酸に占めるトランス型不飽和脂肪酸の割合を抑えた油脂を用いながらも、起泡性、口溶け、風味及び食感のいずれも良好なバタークリームを調製することができる油中水型乳化組成物の提供を目的とする。 The present invention is a water-in-oil solution that can prepare a butter cream having good foaming properties, mouth melting, flavor and texture while using fats and oils in which the proportion of trans unsaturated fatty acids in the constituent fatty acids is suppressed. It aims at providing a type | mold emulsion composition.
本発明者等は上記課題に鑑み鋭意検討を行った。その結果、特定量のジアシルグリセロールとトリアシルグリセロールとを含有し、かつ、全構成脂肪酸中に占める炭素数22以上の飽和脂肪酸の割合が特定の範囲内にあり、さらに、全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合に対するジアシルグリセロールの含有量の比率が特定の範囲内にある油脂を用いてなる油中水型乳化組成物を用いて製造したバタークリームが、起泡性に優れ、しかも口溶け、風味及び食感のいずれも良好であることを見い出した。
本発明はこれらの知見に基づき完成させるに至ったものである。
The present inventors have intensively studied in view of the above problems. As a result, the ratio of saturated fatty acids containing a specific amount of diacylglycerol and triacylglycerol and having 22 or more carbon atoms in the total constituent fatty acids is within a specific range, and further, the carbon in the total constituent fatty acids A butter cream produced using a water-in-oil emulsion composition using an oil and fat having a diacylglycerol content ratio within a specific range to a ratio of a saturated fatty acid of several 22 or more, has excellent foaming properties, Moreover, it has been found that all of the mouth melting, flavor and texture are good.
The present invention has been completed based on these findings.
すなわち、本発明は、
油相を構成する油脂中に、ジアシルグリセロールを3〜14質量%、トリアシルグリセロールを84〜96.9質量%含有する油中水型乳化組成物であって、
油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合が1〜8質量%であり、
油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合(a質量%)に対する、油相を構成する油脂中のジアシルグリセロールの含有量(b質量%)の比率(b/a)が0.8〜12である、油中水型乳化組成物に関する。
That is, the present invention
A water-in-oil emulsion composition containing 3 to 14% by mass of diacylglycerol and 84 to 96.9% by mass of triacylglycerol in an oil and fat constituting the oil phase,
The proportion of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids of the oil and fat constituting the oil phase is 1 to 8% by mass,
Ratio of content (b mass%) of diacylglycerol in fats and oils constituting oil phase to proportion (a mass%) of saturated fatty acids having 22 or more carbon atoms in all fatty acids constituting fats and oils constituting oil phase (b / A) It is related with the water-in-oil type emulsion composition which is 0.8-12.
本発明の油中水型乳化組成物は、油相を構成する油脂の全構成脂肪酸に占めるトランス型不飽和脂肪酸の割合が抑えられているにもかかわらず、起泡性に優れ、これを用いて製造したバタークリームは口溶け、風味、及び食感も良好である。 The water-in-oil emulsified composition of the present invention has excellent foaming properties despite the fact that the proportion of trans unsaturated fatty acids in the total constituent fatty acids of the fats and oils constituting the oil phase is suppressed, and this is used. The butter cream produced in this way melts in the mouth, has a good flavor and texture.
本発明の油中水系乳化組成物(以下、単に、本発明の乳化組成物という。)について以下に詳細に説明する。 The water-in-oil emulsion composition of the present invention (hereinafter simply referred to as the emulsion composition of the present invention) will be described in detail below.
本発明においては、トリアシルグリセロール、ジアシルグリセロール及びモノアシルグリセロールの1種又は2種以上からなる組成物を「油脂」という。ここで、トリアシルグリセロールとは、グリセリンが有する3つのヒドロキシル基のすべてに脂肪酸が1分子づつエステル結合した構造の化合物、ジアシルグリセロールとは、グリセリンが有する3つのヒドロキシル基のうち2つのヒドロキシル基の各々に脂肪酸が1分子づつエステル結合した構造の化合物、モノアシルグリセロールとは、グリセリンが有する3つのヒドロキシル基のいずれか1つに脂肪酸がエステル結合した構造の化合物である。 In the present invention, a composition comprising one or more of triacylglycerol, diacylglycerol, and monoacylglycerol is referred to as “oil and fat”. Here, triacylglycerol is a compound having a structure in which one molecule of fatty acid is ester-bonded to all three hydroxyl groups of glycerin, and diacylglycerol is a group of two hydroxyl groups among the three hydroxyl groups of glycerin. A compound having a structure in which one molecule of fatty acid is ester-linked to each other, monoacylglycerol is a compound having a structure in which a fatty acid is ester-bonded to any one of three hydroxyl groups of glycerin.
本発明の乳化組成物は、その油相を構成する油脂中に特定量のジアシルグリセロールを含有する。当該ジアシルグリセロールに特に制限はないが、起泡性、口溶け性、風味、食感の観点から、その構成脂肪酸に占める不飽和脂肪酸の割合は70質量%以下であることが好ましく、40〜70質量%であることがより好ましく、50〜65質量%であることがさらに好ましい。また、前記不飽和脂肪酸に占めるトランス型不飽和脂肪酸の割合は1質量%未満であることが好ましく、0.1〜1質量%であることがより好ましい。
また、ジアシルグリセロールを構成する上記不飽和脂肪酸の好ましい炭素数は14〜24、より好ましくは16〜22であるが、起泡性、口溶け性、風味、保型性の観点からオレイン酸を含むことが好ましい。ジアシルグリセロールの構成脂肪酸に占めるオレイン酸の割合は、好ましくは30〜60質量%であり、より好ましくは35〜55質量%、さらに好ましくは35〜50質量%である。
The emulsified composition of the present invention contains a specific amount of diacylglycerol in the fat and oil constituting the oil phase. Although there is no restriction | limiting in particular in the said diacylglycerol, It is preferable that the ratio of the unsaturated fatty acid to the constituent fatty acid is 70 mass% or less from a viewpoint of foamability, mouth meltability, flavor, and texture, and 40-70 mass % Is more preferable, and 50 to 65% by mass is even more preferable. Moreover, it is preferable that the ratio of the trans type unsaturated fatty acid to the said unsaturated fatty acid is less than 1 mass%, and it is more preferable that it is 0.1-1 mass%.
The unsaturated fatty acid constituting the diacylglycerol preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, but it contains oleic acid from the viewpoints of foamability, mouth solubility, flavor and shape retention. Is preferred. The ratio of oleic acid to the constituent fatty acids of diacylglycerol is preferably 30 to 60% by mass, more preferably 35 to 55% by mass, and further preferably 35 to 50% by mass.
上記ジアシルグリセロールは、口溶け性、食感の観点から、その構成脂肪酸にリノール酸を含むことが好ましい。上記ジアシルグリセロールの構成脂肪酸に占めるリノール酸の割合は、5〜30質量%、より好ましくは7〜20質量%である。 The diacylglycerol preferably contains linoleic acid as a constituent fatty acid from the viewpoint of mouth solubility and texture. The proportion of linoleic acid in the constituent fatty acids of the diacylglycerol is 5 to 30% by mass, more preferably 7 to 20% by mass.
上記ジアシルグリセロールは、保型性、乳化安定性の観点から、その構成脂肪酸に占める飽和脂肪酸の割合は30質量%以上であることが好ましく、30〜60質量%であることがより好ましく、35〜50質量%であることがさらに好ましい。 The diacylglycerol is preferably 30% by mass or more, more preferably 30 to 60% by mass, more preferably 30 to 60% by mass, from the viewpoint of shape retention and emulsion stability. More preferably, it is 50 mass%.
上記ジアシルグリセロールは、保型性、乳化安定性の観点から、その構成脂肪酸にパルミチン酸を含むことが好ましい。上記ジアシルグリセロールの構成脂肪酸に占めるパルミチン酸の割合は、10〜50質量%、より好ましくは20〜40質量%である。 The diacylglycerol preferably contains palmitic acid as a constituent fatty acid from the viewpoint of shape retention and emulsion stability. The ratio of palmitic acid in the constituent fatty acids of the diacylglycerol is 10 to 50% by mass, more preferably 20 to 40% by mass.
上記ジアシルグリセロールは、保型性、乳化安定性の観点から、その構成脂肪酸にステアリン酸を含むことが好ましい。上記ジアシルグリセロールの構成脂肪酸に占めるステアリン酸の割合は、1〜20質量%、より好ましくは2〜12質量%である。 The diacylglycerol preferably contains stearic acid as a constituent fatty acid from the viewpoint of shape retention and emulsion stability. The proportion of stearic acid in the constituent fatty acids of the diacylglycerol is 1 to 20% by mass, more preferably 2 to 12% by mass.
上記ジアシルグリセロールは、上記で説明した脂肪酸以外の脂肪酸を構成脂肪酸として有していてもよい。このような脂肪酸として、例えば、ラウリン酸、ミリスチン酸、アラキジン酸、ベヘン酸、リグノセリン酸、パルミトオレイン酸、バクセン酸、エライジン酸、リノレン酸、アラキドン酸、エルカ酸、エイコサペンタエン酸、ヘキサドコサエン酸が挙げられる。 The diacylglycerol may have a fatty acid other than the fatty acids described above as a constituent fatty acid. Examples of such fatty acids include lauric acid, myristic acid, arachidic acid, behenic acid, lignoceric acid, palmitooleic acid, vaccenic acid, elaidic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, hexadocosaene Examples include acids.
本発明の乳化組成物において、油相を構成する油脂中のジアシルグリセロールの含有量は3〜14質量%であるが、起泡性、乳化安定性、口溶け性、食感の観点から、4〜13質量%であることが好ましく、5〜12質量%であることがより好ましく、6〜11質量%であることがより好ましく、7〜10質量%であることがさらに好ましい。 In the emulsified composition of the present invention, the content of diacylglycerol in the fat and oil constituting the oil phase is 3 to 14% by mass, but from the viewpoint of foaming property, emulsion stability, mouth meltability, and texture, 4 to It is preferably 13% by mass, more preferably 5-12% by mass, more preferably 6-11% by mass, and even more preferably 7-10% by mass.
本発明の乳化組成物は、その油相中に特定量のトリアシルグリセロールを含有する。当該トリアシルグリセロールの全構成脂肪酸に占める不飽和脂肪酸の割合は、30〜80質量%であることが好ましく、40〜70質量%であることがより好ましい。上記トリアシルグリセロールを構成する不飽和脂肪酸の炭素数に特に制限はないが、上記トリアシルグリセロールを構成する全不飽和脂肪酸の60〜100質量%が炭素数16〜22であることが好ましい。上記トリアシルグリセロールの全構成脂肪酸に占めるトランス型不飽和脂肪酸の割合は、1質量%未満であることが好ましく、0.1〜1質量%であることがより好ましい。
上記トリアシルグリセロールを構成する不飽和脂肪酸としては、例えば、パルミトオレイン酸、オレイン酸、バクセン酸、エライジン酸、リノール酸、リノレン酸、アラキドン酸、エルカ酸、エイコサペンタエン酸、ヘキサドコサエン酸が挙げられる。
The emulsified composition of the present invention contains a specific amount of triacylglycerol in the oil phase. The ratio of the unsaturated fatty acid to the total constituent fatty acids of the triacylglycerol is preferably 30 to 80% by mass, and more preferably 40 to 70% by mass. Although there is no restriction | limiting in particular in carbon number of the unsaturated fatty acid which comprises the said triacylglycerol, It is preferable that 60-100 mass% of all the unsaturated fatty acids which comprise the said triacylglycerol is C16-22. The ratio of the trans unsaturated fatty acid in the total constituent fatty acids of the triacylglycerol is preferably less than 1% by mass, and more preferably 0.1 to 1% by mass.
Examples of the unsaturated fatty acid constituting the triacylglycerol include palmitooleic acid, oleic acid, vaccenic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, and hexadocosaenoic acid. Can be mentioned.
上記トリアシルグリセロールの全構成脂肪酸に占める飽和脂肪酸の割合は、20〜70質量%であることが好ましく、30〜60質量%であることがより好ましい。上記トリアシルグリセロールを構成する飽和脂肪酸の炭素数に特に制限はないが、上記トリアシルグリセロールを構成する全飽和脂肪酸の60〜90質量%が炭素数12〜22であることが好ましい。
上記トリアシルグリセロールを構成する飽和脂肪酸としては、例えば、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸が挙げられる。
The ratio of the saturated fatty acid to the total constituent fatty acids of the triacylglycerol is preferably 20 to 70% by mass, and more preferably 30 to 60% by mass. Although there is no restriction | limiting in particular in carbon number of the saturated fatty acid which comprises the said triacylglycerol, It is preferable that 60-90 mass% of the total saturated fatty acid which comprises the said triacylglycerol has 12-22 carbon atoms.
Examples of the saturated fatty acid constituting the triacylglycerol include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid.
本発明の乳化組成物において、油相を構成する油脂中のトリアシルグリセロールの含有量は84〜96.9質量%であるが、起泡性、口溶け性、食感の観点から、86〜96.5質量%であることが好ましく、89〜95質量%であることがより好ましい。 In the emulsified composition of the present invention, the content of triacylglycerol in the fat and oil constituting the oil phase is 84 to 96.9% by mass, but from the viewpoint of foaming property, mouth meltability, and texture, 86 to 96. 0.5 mass% is preferable, and 89 to 95 mass% is more preferable.
本発明の乳化組成物は、その油相を構成する油脂中に、構成脂肪酸の炭素数の合計が48のトリアシルグリセロール(以下、C48トリアシルグリセロールともいう。)と、構成脂肪酸の炭素数の合計が58のトリアシルグリセロール(以下、C58トリアシルグリセロールともいう。)とを特定量含有することが好ましい。C48トリアシルグリセロールは主として、炭素数12の飽和脂肪酸残基1分子と、炭素数18の脂肪酸残基、好ましくは炭素数18の不飽和脂肪酸残基2分子とを有するトリアシルグリセロールからなることが好ましい。このC48トリアシルグリセロールとして例えば、グリセリンモノラウリルジオレエートが挙げられる。上記C58トリアシルグリセロールは主として、炭素数が22の飽和脂肪酸残基1分子と、炭素数が18の脂肪酸残基、好ましくは炭素数18の不飽和脂肪酸残基2分子とを有するトリアシルグリセロールからなることが好ましい。このC58トリアシルグリセロールとして例えば、グリセリンモノベヘニルジオレエートが挙げられる。 The emulsified composition of the present invention comprises a triacylglycerol having a total of 48 carbon atoms of constituent fatty acids (hereinafter also referred to as C48 triacylglycerol) in the oil and fat constituting the oil phase, and the number of carbon atoms of the constituent fatty acids. A specific amount of triacylglycerol having a total of 58 (hereinafter also referred to as C58 triacylglycerol) is preferably contained. C48 triacylglycerol is mainly composed of triacylglycerol having one molecule of saturated fatty acid residue having 12 carbon atoms and one fatty acid residue having 18 carbon atoms, preferably 2 molecules of unsaturated fatty acid residues having 18 carbon atoms. preferable. Examples of the C48 triacylglycerol include glycerin monolauryl dioleate. The C58 triacylglycerol is mainly composed of a triacylglycerol having one molecule of a saturated fatty acid residue having 22 carbon atoms and one fatty acid residue having 18 carbon atoms, preferably two molecules of unsaturated fatty acid residues having 18 carbon atoms. It is preferable to become. Examples of the C58 triacylglycerol include glycerin monobehenyldiolate.
ここで、本発明の乳化組成物の油相を構成する油脂中のC48トリアシルグリセロール及びC58トリアシルグリセロールは、基準油脂分析試験法に記載されている2.4.6.1トリアシルグリセリン組成(ガスクロマトグラフ法)により測定することができる。 Here, C48 triacylglycerol and C58 triacylglycerol in the oil and fat constituting the oil phase of the emulsified composition of the present invention have a 2.4.6.1 triacylglycerol composition (gas chromatographic method) described in the standard oil and fat analysis test method. ).
本発明の乳化組成物の油相を構成する油脂中のC48トリアシルグリセロールの含有量は、起泡性、口溶け性の観点から、5〜20質量%であることが好ましく、7.5〜15質量%以上であることがより好ましく、10〜14質量%であることがさらに好ましい。
本発明の乳化組成物の油相を構成する油脂中のC58トリアシルグリセロールの含有量は、起泡性、乳化安定性、保型性の観点から、0.5〜6.5質量%であることが好ましく、1〜5質量%であることが好ましく、1.5〜3質量%であることが好ましい。
The content of C48 triacylglycerol in the oil and fat constituting the oil phase of the emulsified composition of the present invention is preferably 5 to 20% by mass from the viewpoints of foamability and mouth solubility, and 7.5 to 15 More preferably, it is more than 10 mass%, and it is still more preferable that it is 10-14 mass%.
The content of C58 triacylglycerol in the oil and fat constituting the oil phase of the emulsified composition of the present invention is 0.5 to 6.5% by mass from the viewpoint of foamability, emulsion stability, and shape retention. It is preferable that it is 1-5 mass%, and it is preferable that it is 1.5-3 mass%.
本発明の乳化組成物は、その油相中にモノアシルグリセロールを含有することが好ましい。当該モノアシルグリセロールに特に制限はないが、起泡性、口溶け性、乳化安定性の観点から、その構成脂肪酸に占める不飽和脂肪酸の割合は40質量%以上であることが好ましく、40〜70質量%であることがより好ましく、50〜65質量%であることがさらに好ましい。また、前記不飽和脂肪酸に占めるトランス型不飽和脂肪酸の割合は1質量%未満であることが好ましく、0.1〜1質量%であることがより好ましい。
また、モノアシルグリセロールを構成する上記不飽和脂肪酸の好ましい炭素数は14〜24、より好ましくは16〜22であるが、口溶け性、食感、乳化安定性の観点からオレイン酸を含むことが好ましい。モノアシルグリセロールの構成脂肪酸に占めるオレイン酸の割合は、好ましくは30〜60質量%であり、より好ましくは35〜55質量%、さらに好ましくは40〜50質量%である。
The emulsified composition of the present invention preferably contains monoacylglycerol in the oil phase. Although there is no restriction | limiting in particular in the said monoacylglycerol, It is preferable that the ratio of the unsaturated fatty acid to the constituent fatty acid is 40 mass% or more from a viewpoint of foamability, mouth solubility, and emulsion stability, 40-70 mass % Is more preferable, and 50 to 65% by mass is even more preferable. Moreover, it is preferable that the ratio of the trans type unsaturated fatty acid to the said unsaturated fatty acid is less than 1 mass%, and it is more preferable that it is 0.1-1 mass%.
The unsaturated fatty acid constituting the monoacylglycerol preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, and preferably contains oleic acid from the viewpoint of mouth solubility, texture, and emulsion stability. . The ratio of oleic acid to the constituent fatty acids of monoacylglycerol is preferably 30 to 60% by mass, more preferably 35 to 55% by mass, and further preferably 40 to 50% by mass.
上記モノアシルグリセロールは、口溶け性、食感の観点から、その構成脂肪酸にリノール酸を含むことが好ましい。上記モノアシルグリセロールの構成脂肪酸に占めるリノール酸の割合は、5〜30質量%、より好ましくは7〜20質量%である。 The monoacylglycerol preferably contains linoleic acid as a constituent fatty acid from the viewpoint of mouth solubility and texture. The proportion of linoleic acid in the constituent fatty acids of the monoacylglycerol is 5 to 30% by mass, more preferably 7 to 20% by mass.
上記モノアシルグリセロールは、起泡性、乳化安定性の観点から、その構成脂肪酸に占める飽和脂肪酸の割合は30質量%以上であることが好ましく、30〜60質量%であることがより好ましく、35〜50質量%であることがさらに好ましい。 From the viewpoints of foamability and emulsion stability, the monoacylglycerol is preferably 30% by mass or more, more preferably 30 to 60% by mass, and more preferably 35% to 35% by mass. More preferably, it is -50 mass%.
上記モノアシルグリセロールは、起泡性、乳化安定性の観点から、その構成脂肪酸にパルミチン酸を含むことが好ましい。上記ジアシルグリセロールの構成脂肪酸に占めるパルミチン酸の割合は、10〜50質量%、より好ましくは20〜40質量%である。 The monoacylglycerol preferably contains palmitic acid as a constituent fatty acid from the viewpoint of foamability and emulsion stability. The ratio of palmitic acid in the constituent fatty acids of the diacylglycerol is 10 to 50% by mass, more preferably 20 to 40% by mass.
上記モノアシルグリセロールは、起泡性、乳化安定性の観点から、その構成脂肪酸にステアリン酸を含むことが好ましい。上記ジアシルグリセロールの構成脂肪酸に占めるステアリン酸の割合は、1〜10質量%、より好ましくは2〜8質量%である。 The monoacylglycerol preferably contains stearic acid as a constituent fatty acid from the viewpoint of foamability and emulsion stability. The proportion of stearic acid in the constituent fatty acids of the diacylglycerol is 1 to 10% by mass, more preferably 2 to 8% by mass.
上記モノアシルグリセロールは、上記で説明した脂肪酸以外の脂肪酸を構成脂肪酸として有していてもよい。このような脂肪酸として、例えば、ラウリン酸、ミリスチン酸、アラキジン酸、ベヘン酸、パルミトオレイン酸、バクセン酸、エライジン酸、リノレン酸、アラキドン酸、エルカ酸、エイコサペンタエン酸、ヘキサドコサエン酸が挙げられる。 The monoacylglycerol may have a fatty acid other than the fatty acids described above as a constituent fatty acid. Examples of such fatty acids include lauric acid, myristic acid, arachidic acid, behenic acid, palmitooleic acid, vaccenic acid, elaidic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, hexadocosaenoic acid. It is done.
本発明の乳化組成物において、油相を構成する油脂中のモノアシルグリセロールの含有量は、起泡性、口溶け性、食感、乳化安定性の観点から、0.1〜2質量%であることが好ましく、0.2〜1.3質量%であることがより好ましく、0.3〜1.1質量%であることがさらに好ましく、0.4〜1質量%であることがさらに好ましい。 In the emulsified composition of the present invention, the content of monoacylglycerol in the fat and oil constituting the oil phase is 0.1 to 2% by mass from the viewpoints of foamability, mouth meltability, texture, and emulsion stability. It is preferably 0.2 to 1.3% by mass, more preferably 0.3 to 1.1% by mass, and still more preferably 0.4 to 1% by mass.
本発明の乳化組成物は、その油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合が1〜8質量%であるが、起泡性、乳化安定性、口溶け性の観点から、当該油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合は1.5〜7質量%であることが好ましく、1.7〜6.5質量%であることがより好ましく、2〜5質量%であることがさらに好ましく、2.3〜3.7質量%であることがさらに好ましい。当該炭素数22以上の飽和脂肪酸は、ベヘン酸及び/又はリグノセリン酸から構成されることが好ましい。また、当該炭素数22以上の飽和脂肪酸の70質量%以上がベヘン酸であることが好ましく、80〜99.9質量%がベヘン酸であることが好ましい。
上記炭素数22以上の飽和脂肪酸は、その70質量%以上がトリアシルグリセロールに由来することが好ましく、80〜100質量%がトリアシルグリセロールに由来することがより好ましく、90〜100質量%がトリアシルグリセロールに由来することがより好ましく、95〜100質量%がトリアシルグリセロールに由来することがさらに好ましい。
In the emulsified composition of the present invention, the ratio of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids of the fats and oils constituting the oil phase is 1 to 8% by mass, but foamability, emulsion stability, and solubility in mouth. From the viewpoint of the above, the ratio of the saturated fatty acid having 22 or more carbon atoms in the total constituent fatty acids of the oil is preferably 1.5 to 7% by mass, and more preferably 1.7 to 6.5% by mass. 2 to 5% by mass is more preferable, and 2.3 to 3.7% by mass is further preferable. The saturated fatty acid having 22 or more carbon atoms is preferably composed of behenic acid and / or lignoceric acid. Moreover, it is preferable that 70 mass% or more of the said C22 or more saturated fatty acid is behenic acid, and it is preferable that 80-99.9 mass% is behenic acid.
The saturated fatty acid having 22 or more carbon atoms is preferably 70% by mass or more derived from triacylglycerol, more preferably 80 to 100% by mass derived from triacylglycerol, and 90 to 100% by mass of triacylglycerol. More preferably, it is derived from acylglycerol, and more preferably 95-100% by mass is derived from triacylglycerol.
本発明の乳化組成物は、油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合(a質量%)に対する、油相を構成する油脂中のジアシルグリセロールの含有量(b質量%)の比率(b/a)が、0.8〜12であるが、起泡性、乳化安定性の観点から、1〜11であることが好ましく、1〜10であることがより好ましく、1.2〜8であることがより好ましく、1.5〜4.5であることがさらに好ましく、2〜3.3であることがさらに好ましい。 The emulsified composition of the present invention contains the diacylglycerol content in the fat and oil constituting the oil phase with respect to the proportion (a mass%) of the saturated fatty acid having 22 or more carbon atoms in the total constituent fatty acids of the fat and oil constituting the oil phase ( b mass%) ratio (b / a) is 0.8 to 12, preferably 1 to 11, and more preferably 1 to 10 in terms of foamability and emulsion stability. Preferably, it is 1.2 to 8, more preferably 1.5 to 4.5, and further preferably 2 to 3.3.
本発明の乳化組成物は、その油相を構成する油脂の全構成脂肪酸に占めるトランス型不飽和脂肪酸の割合が1質量%未満に抑えられていることが好ましい。上記全構成脂肪酸中にはトランス型不飽和脂肪酸が含まれなくてもよいが、通常には、上記全構成脂肪酸に占めるトランス型不飽和脂肪酸の割合は0.1質量%以上である。 In the emulsified composition of the present invention, it is preferable that the ratio of the trans-unsaturated fatty acid in the total constituent fatty acids of the oil and fat constituting the oil phase is suppressed to less than 1% by mass. Although the trans-type unsaturated fatty acid may not be contained in the total constituent fatty acid, usually, the ratio of the trans-type unsaturated fatty acid in the total constituent fatty acid is 0.1% by mass or more.
本発明の乳化組成物において、油相を構成する油脂の当該油相に対する割合は、95質量%以上であることが好ましく、97〜99.9質量%であることがより好ましく、98〜99.5質量%であることがさらに好ましい。
本発明の乳化組成物の油相は油脂以外に、乳化剤、風味成分、香料、着色料、抗酸化剤等の、通常、バタークリーム用の乳化組成物に含まれうる他の成分が含まれていてもよい。
In the emulsified composition of the present invention, the ratio of the oil and fat constituting the oil phase to the oil phase is preferably 95% by mass or more, more preferably 97 to 99.9% by mass, and 98 to 99.99%. More preferably, it is 5 mass%.
In addition to fats and oils, the oil phase of the emulsified composition of the present invention contains other components that can be usually contained in an emulsified composition for butter cream, such as an emulsifier, a flavor component, a fragrance, a colorant, and an antioxidant. May be.
本発明の乳化組成物における水相は、水又は水を基質とする水溶液から構成される。本発明の乳化組成物の水相に用いうる水としては、水道水、精製水、イオン交換水、ミネラルウォーター等が挙げられる。本発明の乳化組成物における水相は、風味成分、乳タンパク、デンプン、増粘多糖類、ゼラチン、無機塩類、抗酸化剤等が含まれてもよい。 The aqueous phase in the emulsified composition of the present invention is composed of water or an aqueous solution containing water as a substrate. Examples of water that can be used in the aqueous phase of the emulsified composition of the present invention include tap water, purified water, ion-exchanged water, and mineral water. The aqueous phase in the emulsified composition of the present invention may contain a flavor component, milk protein, starch, thickening polysaccharide, gelatin, inorganic salts, antioxidant and the like.
本発明の乳化組成物は常法により調製することができる。例えば、ほどよい可塑性が得られるマーガリン様の乳化組成物を得る場合には、本発明の乳化組成物の油相と同じ成分組成の油脂又は油脂組成物を50〜80℃程度の温度で加熱攪拌し、これに50〜80℃程度に加熱した上記の水又は水を基質とする水溶液を除々に添加しながらホモミキサーで攪拌しながら乳化分散した後、急冷捏和処理し、必要により熟成(テンパリング)させることで得ることができる。本発明の乳化組成物において、上記の水又は水を基質とする水溶液に由来する水相の、上記油脂又は油脂組成物に由来する油相に対する質量比、すなわち、水相/油相の質量比は、保型性、耐菌性、伸展性の観点より、0.01〜0.7であることが好ましく、0.05〜0.5であることがより好ましく、0.1〜0.45であることがさらに好ましい。 The emulsified composition of the present invention can be prepared by a conventional method. For example, in the case of obtaining a margarine-like emulsified composition capable of obtaining moderate plasticity, an oil or fat composition having the same component composition as the oil phase of the emulsified composition of the present invention is heated and stirred at a temperature of about 50 to 80 ° C. Then, the above water heated to about 50 to 80 ° C. or an aqueous solution containing water as a substrate is gradually added and emulsified and dispersed while stirring with a homomixer, followed by quenching and kneading and aging as necessary. ). In the emulsified composition of the present invention, the mass ratio of the water phase derived from the above water or an aqueous solution containing water as a substrate to the oil phase derived from the above fat or oil composition, that is, the mass ratio of water phase / oil phase. Is preferably 0.01 to 0.7, more preferably 0.05 to 0.5, and more preferably 0.1 to 0.45 from the viewpoints of shape retention, bacteria resistance, and extensibility. More preferably.
本発明の乳化組成物の油相を構成する油脂は、例えば、ジアシルグリセロールを含有する油脂と、植物油や動物油等の食用油脂を適宜に組み合わせてエステル交換反応に付して得た油脂とを適宜に混合して得ることができる。必要によりさらに食用油脂、精製されたジアシルグリセロール、モノアシルグリセロール等を混合してもよい。食用油脂としては、ナタネ油、ハイエルシンナタネ油、大豆油、米油、コーン油、綿実油、ゴマ油、サフラワー油、ひまわり油、オリーブ油、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、カラシ油、米糠油、小麦麦芽油、ひまわり油、ヤシ油、パーム油、パーム核油、前記各油脂の硬化油、分別油等が挙げられる。
上記のジアシルグリセロールを含有する油脂は、食用油脂とグリセリンとのエステル交換反応、又は食用油脂由来の脂肪酸組成物とグリセリンとのエステル化反応等任意の方法により得られうる。反応条件を適宜に調節することにより、モノアシルグリセロール、ジアシルグリセロール、トリグセリドの割合を調整することができる。
エステル交換反応やエステル化反応は、アルカリ又は酸性触媒等を用いた化学反応法やリパーゼ等の油脂加水分解酵素を用いた生化学反応法等により行うことができる。
The fats and oils constituting the oil phase of the emulsion composition of the present invention include, for example, fats and oils containing diacylglycerol and fats and oils obtained by subjecting edible fats and oils such as vegetable oils and animal oils to a transesterification reaction as appropriate. It can be obtained by mixing with. If necessary, edible fats and oils, purified diacylglycerol, monoacylglycerol and the like may be further mixed. Edible fats and oils include rapeseed oil, Haieru rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, sesame oil, safflower oil, sunflower oil, olive oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, straw oil, Examples include tea oil, sesame oil, mustard oil, rice bran oil, wheat germ oil, sunflower oil, coconut oil, palm oil, palm kernel oil, hardened oil of each of the above fats, and fractionated oil.
The fats and oils containing the diacylglycerol can be obtained by any method such as an ester exchange reaction between edible fats and glycerin, or an esterification reaction between edible fats and fatty acid compositions and glycerin. By appropriately adjusting the reaction conditions, the ratio of monoacylglycerol, diacylglycerol, and triglyceride can be adjusted.
The transesterification reaction or esterification reaction can be performed by a chemical reaction method using an alkali or an acidic catalyst or a biochemical reaction method using an oil hydrolyzing enzyme such as lipase.
本発明の乳化組成物は、バタークリームの原料として好適に用いられる。本発明の乳化組成物と、糖類及び/又は甘味料と、必要により、水、無機塩類、粉乳、練乳、牛乳等の乳製品、チョコレート、ココアパウダー等のカカオ類、鶏卵、ダチョウ卵、アヒル卵等の卵黄及び/又は卵白、呈味成分、果肉ジャム類、果汁類、チーズ類、ピーナッツペースト等のナッツ類等とを混合し、常法により撹拌して起泡させることで、本発明のバタークリームを得ることができる。 The emulsified composition of the present invention is suitably used as a raw material for butter cream. The emulsified composition of the present invention, sugars and / or sweeteners, and water, inorganic salts, milk products such as milk powder, condensed milk and milk, cocoa such as chocolate and cocoa powder, chicken eggs, ostrich eggs and duck eggs, if necessary Butter of the present invention by mixing with egg yolk and / or egg white, taste ingredients, fruit jams, fruit juices, cheeses, nuts such as peanut paste, etc. Cream can be obtained.
本発明のバタークリームは、風味の観点から、本発明の乳化組成物の油相100質量部に対して、上記糖類及び/又は甘味料を10〜200質量部含有することが好ましく、20〜160質量部含有することがより好ましい。上記糖類及び/又は甘味料に特に制限はなく、例えば、グルコース、マルトース、フルクトース、シュークロース、ラクトース、トレハロース、マルトトリオース、マルトテトラオース、ソルビトール、キシリトール、エリスリトール、マルチトール等の単糖類、二糖類、三糖類、四糖類、五糖類、六糖類や澱粉加水分解物、又はこれらを還元した糖アルコール、水飴、シロップ、アセスルファムカリウム、スクラロース、アスパルテーム等から選ばれる1種又は2種以上が挙げられる。 From the viewpoint of flavor, the butter cream of the present invention preferably contains 10 to 200 parts by mass of the saccharide and / or sweetener with respect to 100 parts by mass of the oil phase of the emulsion composition of the present invention. It is more preferable to contain a part by mass. The sugars and / or sweeteners are not particularly limited, and examples thereof include glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, and other monosaccharides, two Examples thereof include saccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides and starch hydrolysates, or one or more selected from sugar alcohol, starch syrup, acesulfame potassium, sucralose, aspartame, etc. obtained by reducing these .
本発明のバタークリーム中の上記乳製品の含有量は、風味のバランスの観点から、本発明の乳化組成物の油相100質量部に対して0〜100質量部であることが好ましく、0〜50質量部であることがより好ましい。
また、本発明のバタークリーム中のカカオ類の含有量は、本発明の乳化組成物の油相100質量部に対して0〜100質量部であることが好ましく、0〜50質量部であることがより好ましい。
The content of the dairy product in the butter cream of the present invention is preferably 0 to 100 parts by mass with respect to 100 parts by mass of the oil phase of the emulsified composition of the present invention, from the viewpoint of balance of flavor. More preferably, it is 50 mass parts.
Moreover, it is preferable that it is 0-100 mass parts with respect to 100 mass parts of oil phases of the emulsion composition of this invention, and content of cacao in the butter cream of this invention is 0-50 mass parts. Is more preferable.
本発明のバタークリームは、例えば、ケーキ、パン、ビスケット、クッキー等の種々のベーカリー製品のナッペ、フィリング等、通常のバタークリームの用途に用いることができる。 The butter cream of the present invention can be used for normal butter cream applications such as nappe and filling of various bakery products such as cakes, breads, biscuits and cookies.
以下、本発明を実施例に基づき詳細に説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these.
[分析方法]
油脂の構成脂肪酸組成の分析方法:
日本油化学会編「基準油脂分析試験法」中の「脂肪酸メチルエステルの調製法(2.4.1.−1996)」に従って脂肪酸メチルエステルを調製し、得られたサンプルを、American Oil Chemists. Society Official Method Ce 1f−96(GLC法)により測定した。
[Analysis method]
Analysis method of constituent fatty acid composition of fats and oils:
Fatty acid methyl ester was prepared according to “Preparation Method of Fatty Acid Methyl Ester (2.4.1.-1996)” in “Reference Oil Analysis Test Method” edited by the Japan Oil Chemists' Society, and the resulting sample was obtained from American Oil Chemists. It was measured by Society Official Method Ce 1f-96 (GLC method).
油脂組成の分析方法:
ガラス製サンプル瓶に、油脂サンプル約10mgとトリメチルシリル化剤(「シリル化剤TH」、関東化学製)0.5mLを加え、密栓し、70℃で15分間加熱した。これに水1.0mLとヘキサン1.5mLを加え、振とうした。静置後、上層をガスクロマトグラフィー(GLC)に供して分析した。これにより、油脂中のモノアシルグリセロール、ジアシルグリセロール、トリアシルグリセロールの含有比率を決定することができる。
Analysis method of fat and oil composition:
To a glass sample bottle, about 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, manufactured by Kanto Chemical) were added, sealed, and heated at 70 ° C. for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was analyzed by gas chromatography (GLC). Thereby, the content ratio of monoacylglycerol, diacylglycerol, and triacylglycerol in fats and oils can be determined.
油脂中のトリアシルグリセロール組成:
基準油脂分析試験法に記載されている2.4.6.1トリアシルグリセリン組成(ガスクロマトグラフ法)の方法に従って測定した。
Triacylglycerol composition in fats and oils:
It was measured according to the method of 2.4.6.1 triacylglycerin composition (gas chromatographic method) described in the standard oil analysis method.
[調製例1] 油脂Aの調製
パーム分別油(ヨウ素価=63、日清オイリオグループ社製)1000質量部(以下、単に「部」で示す)に対してグリセリン(花王社製)26部を加え、ナトリウムメトキシド(和光純薬社製)を加えてエステル交換反応を行い、モノアシルグリセロールとジアシルグリセロールを含有する油脂を得た。得られた油脂を酸処理(10%クエン酸水溶液で洗浄)した後水洗(蒸留水3回)し、常法に従い脱色及び脱臭を行うことで油脂Aを得た。
[Preparation Example 1] Preparation of fat and oil A 26 parts of glycerin (manufactured by Kao Corporation) with respect to 1000 parts by mass of palm fractionated oil (iodine value = 63, manufactured by Nisshin Oillio Group Co., Ltd.) In addition, sodium methoxide (manufactured by Wako Pure Chemical Industries, Ltd.) was added to carry out a transesterification reaction to obtain an oil containing monoacylglycerol and diacylglycerol. The obtained fats and oils were acid-treated (washed with a 10% aqueous citric acid solution) and then washed with water (distilled water 3 times), followed by decolorization and deodorization according to conventional methods to obtain fats and oils A.
上記油脂Aの組成(単位:質量%)を下記表1に示す。なお、表中、MAG、DAG及びTAGは、それぞれモノアシルグリセロール、ジアシルグリセロール及びトリアシルグリセロールを示す。 The composition (unit: mass%) of the oil A is shown in Table 1 below. In the table, MAG, DAG and TAG represent monoacylglycerol, diacylglycerol and triacylglycerol, respectively.
原料油脂3500gに、ナトリウムメチラート7gを触媒として添加し、80℃にて30分ランダムエステル交換を行った後、常法に従い水洗/脱色/脱臭を行い、下記表2に示す構成脂肪酸組成の油脂B〜Dを調製した。
The raw material oils and fats 3500 g, sodium methylate 7g was added as a catalyst, 80 after 30 minutes random transesterification at ° C., followed by washing with water / decolorization / deodorization according to a conventional method, the constituent fatty acid composition shown in Table 2 Fats and oils B to D were prepared.
なお、上記表2において、例えば、「C8:0」は、炭素数8の脂肪酸であって不飽和結合を有さない飽和脂肪酸を表し、「C18:1」は炭素数18で2重結合を1つ有する不飽和脂肪酸を表し、「C18:3」は炭素数18で2重結合を3つ有する不飽和脂肪酸を表す。 In Table 2, for example, “C8: 0” represents a fatty acid having 8 carbon atoms and no unsaturated bond, and “C18: 1” has 18 carbon atoms and a double bond. It represents an unsaturated fatty acid having one, and “C18: 3” represents an unsaturated fatty acid having 18 carbon atoms and three double bonds.
上記調製例1〜4で得られた各油脂A〜Dと菜種油とを下記表3に示す割合(単位:質量%)で混合して油脂1〜21を調製した。得られた油脂の全構成脂肪酸に占めるトランス型不飽和脂肪酸の割合及び当該全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合(いずれも単位は質量%)、各油脂中のモノアシルグリセロール、ジアシルグリセロール及びトリアシルグリセロールの含有量(いずれも単位は質量%)、並びに、各油脂の全構成脂肪酸中に占める炭素数22以上の飽和脂肪酸の割合(a質量%)に対する、当該油脂中のジアシルグリセロールの含有量(b質量%)の比率(b/a)を表3に示す。また、油脂中に存在するトリアシルグリセロール組成、すなわち、油脂中の各トリアシルグリセロールの含有量(単位:質量%)についても併せて表3に示した。 The fats and oils A to D obtained in the above Preparation Examples 1 to 4 and rapeseed oil were mixed at the ratio (unit: mass%) shown in Table 3 below to prepare fats and oils 1 to 21. The ratio of trans-type unsaturated fatty acids in the total constituent fatty acids of the obtained fats and oils and the ratio of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids (both units are mass%), monoacylglycerol in each fat and oil, Diacylglycerol and triacylglycerol content (both units are% by mass) and the ratio of saturated fatty acids having 22 or more carbon atoms (a% by mass) in the total constituent fatty acids in each oil / fat The ratio (b / a) of the glycerol content (b mass%) is shown in Table 3. Table 3 also shows the triacylglycerol composition present in the fats and oils, that is, the content (unit: mass%) of each triacylglycerol in the fats and oils.
[調製例5] 油中水型乳化組成物の調製
上記油脂1〜21と、モノアシルグリセロール(商品名:エキセルO−95R、花王社製)と、ショ糖脂肪酸エステル(商品名:リョートーシュガーエステルS−1170、三菱化学フーズ社製)を、下記表4に示す割合(単位:質量%)で混合し、60℃に加熱して攪拌溶解することで油相成分を調製した。
上記油相成分に、下記表4に示す割合(単位:質量%)で、60℃に加熱した水道水を徐々に添加しながらホモミキサー(特殊機化工業社製)で攪拌乳化を行い(7000rpm、10分間)、その後、急冷捏和処理して得られた組成物を20℃にて24時間テンパリングした後、5℃にてさらに24時間冷却し、油中水型乳化組成物(本発明品1〜12、比較品1〜9)を得た。
[Preparation Example 5] Preparation of water-in-oil emulsified composition The above fats and oils 1 to 21, monoacylglycerol (trade name: Excel O-95R, manufactured by Kao Corporation), and sucrose fatty acid ester (trade name: Ryoto Sugar) Esters S-1170 (manufactured by Mitsubishi Chemical Foods Co., Ltd.) were mixed at a ratio (unit: mass%) shown in Table 4 below, heated to 60 ° C., and dissolved by stirring to prepare an oil phase component.
The oil phase component was stirred and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while gradually adding tap water heated to 60 ° C. in the ratio (unit: mass%) shown in Table 4 below (7000 rpm). 10 minutes), and then tempering the composition obtained by quenching and tempering at 20 ° C. for 24 hours, followed by further cooling at 5 ° C. for 24 hours to obtain a water-in-oil emulsion composition (product of the present invention). 1-12 and comparative products 1-9) were obtained.
[調製例6] バタークリームの調製
上記調製例5で得られた油中水型乳化組成物100質量部、シロップ(Brix70)120質量部、水30質量部、加糖練乳10質量部、洋酒10質量部を混合し、ホバートミキサーにて比重0.70までホイップすることでバタークリームを調製した。
[Preparation Example 6] Preparation of butter cream 100 parts by weight of the water-in-oil emulsion composition obtained in Preparation Example 5 above, 120 parts by weight of syrup (Brix70), 30 parts by weight of water, 10 parts by weight of sweetened condensed milk, and 10 parts by weight of sake Parts were mixed and whipped to a specific gravity of 0.70 with a Hobart mixer to prepare a butter cream.
[試験例] 油中水型乳化組成物及びバタークリームの評価
上記調製例5で得られた各油中水型乳化組成物について、起泡性を下記評価方法に従って評価した。また、上記調製例6で得られた各バタークリームについて、外観(保型性)、口溶け、風味及び食感を下記評価基準に従って評価した。評価結果を下記表5に示す。なお、下記表5中、組成を示す割合ないし含有量の単位はいずれも質量%である。
[Test Example] Evaluation of water-in-oil emulsion composition and butter cream The water-in-oil emulsion composition obtained in Preparation Example 5 was evaluated for foamability according to the following evaluation method. Moreover, about each butter cream obtained by the said preparation example 6, the external appearance (shape retention), mouth melt, flavor, and food texture were evaluated in accordance with the following evaluation criteria. The evaluation results are shown in Table 5 below. In Table 5 below, the ratio or the unit of content indicating the composition is mass%.
−起泡性の評価方法−
調製例5で得られた油中水型乳化組成物300gを20℃に調温し、ホバートミキサー−N−50(ホバートジャパン社製)を用いて、ビーターを使用して2速にて20分間撹拌し、起泡させた。これを内容量110cm3のプラスチック容器を用いて重量を計測して比容積(cm3/g)を求めた。
-Evaluation method of foamability-
300 g of the water-in-oil emulsion composition obtained in Preparation Example 5 was adjusted to a temperature of 20 ° C., and was used for 20 minutes at 2nd speed using a beater using a Hobart mixer N-50 (manufactured by Hobart Japan). Stir and foam. This was determined by measuring the weight by using the plastic container having an inner volume of 110 cm 3 and the specific volume (cm 3 / g).
−外観、口溶け、風味及び食感の評価基準−
外観、口溶け、風味及び食感は、5名の専門パネルの各々が、以下の点数基準に従って点数を付け、その合計点に基づき評価した。
-Evaluation criteria for appearance, melting in mouth, flavor and texture-
Appearance, melting in the mouth, flavor and texture were evaluated by each of the five specialized panels according to the following score standards and based on the total score.
<外観>
上記調製例6で得られたバタークリームを20℃に調温後、絞り袋に入れ菊型口金でシャーレに花型に絞り、蓋をし、20℃で3日間保存した。保存後の外観を目視観察し、下記基準に従い点数を付けた。外観は、保型性を示す尺度である。
2点:型崩れが観察されない。
1点:若干の型崩れが認められ、表面に荒れやひび割れも観察される。
0点:型崩れと共に油染み(オイルオフ)も生じている。
<Appearance>
The butter cream obtained in Preparation Example 6 was adjusted to 20 ° C., placed in a squeeze bag, squeezed into a petri dish with a chrysanthemum die, covered, and stored at 20 ° C. for 3 days. The appearance after storage was visually observed and scored according to the following criteria. Appearance is a measure of shape retention.
2 points: No deformation is observed.
1 point: Some shape loss is observed, and surface roughness and cracks are also observed.
0 point: An oil stain (oil-off) occurs along with the shape loss.
<口溶け>
上記調製例6で得られたバタークリームを20℃で1日間保存後に食し、下記基準に従い点数を付けた。
2点:溶け残り感がない。
1点:若干溶け残り感がある。
0点:溶け残り感がある。
<Melting mouth>
The butter cream obtained in Preparation Example 6 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: There is no feeling of unmelted residue.
1 point: Some undissolved feeling.
0 points: There is a feeling of unmelted.
<風味>
上記調製例6で得られたバタークリームを20℃で1日間保存後に食し、下記基準に従い点数を付けた。
2点:風味の出が早い。
1点:風味の出がやや遅い。
0点:風味の出が遅い。
<Flavor>
The butter cream obtained in Preparation Example 6 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: The flavor comes out quickly.
1 point: The appearance of flavor is slightly slow.
0 point: Slow flavor.
<食感>
上記調製例6で得られたバタークリームを20℃で1日間保存後に食し、下記基準に従い点数を付けた。
2点:食感が良い。(バタークリームとして丁度良い硬さである。)
1点:食感がやや悪い。(食感がやや硬い、又はやや軟らかい。)
0点:食感が悪い。(食感が硬すぎる又は、軟らかすぎる。)
<Food texture>
The butter cream obtained in Preparation Example 6 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: Texture is good. (It is just good hardness as butter cream.)
1 point: The texture is slightly bad. (The texture is slightly hard or slightly soft.)
0 points: The texture is bad. (The texture is too hard or too soft.)
上記の結果から、油相を構成する油脂の全構成脂肪酸に占めるトランス型不飽和脂肪酸の割合が1質量%未満の油中水型乳化組成物において、当該全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合が本発明で規定するよりも低い比較品2では、これを用いて製造したバタークリームの口溶けと風味が劣る結果となった。一方、当該全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合が本発明で規定するよりも高い場合には、バタークリームの外観、口溶け、風味、食感のいずれにおいても劣っていた(比較品7及び8)。
また、油相を構成する油脂中のジアシルグリセロールの含有量が本発明で規定するよりも少ないと、バタークリームの口溶け、風味、食感の評価結果がいずれも7点以下に留まる結果となった(比較品1、3、4及び5)。逆に、油相を構成する油脂中のジアシルグリセロールの含有量が本発明で規定するよりも高い場合には、バタークリームの口溶けが著しく劣る結果となり、外観と食感も不良であった(比較品6)。
さらに、油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合(a質量%)に対する、油相を構成する油脂中のジアシルグリセロールの含有量(b質量%)の比率(b/a)が本発明で規定するよりも低い場合には、他の構成が本発明の規定を満たしていても、起泡性が劣る結果となった(比較品9)。
From the above results, in the water-in-oil emulsion composition in which the ratio of the trans-type unsaturated fatty acid in the total constituent fatty acids of the fat and oil constituting the oil phase is less than 1% by mass, the number of carbon atoms in the total constituent fatty acids is 22 or more. In the comparative product 2 in which the ratio of the saturated fatty acid is lower than that defined in the present invention, the butter cream produced using this product has a poor melting and flavor. On the other hand, when the ratio of the saturated fatty acid having 22 or more carbon atoms in all the constituent fatty acids is higher than that defined in the present invention, the appearance, melting, flavor, and texture of the butter cream were inferior (comparison) Articles 7 and 8).
In addition, when the content of diacylglycerol in the fat and oil constituting the oil phase is less than that defined in the present invention, the results of the evaluation of the butter cream melting, flavor, and texture all remained below 7 points. (Comparative products 1, 3, 4 and 5). On the contrary, when the content of diacylglycerol in the fat and oil constituting the oil phase is higher than that specified in the present invention, the result is that the butter cream is extremely poorly melted and the appearance and texture are poor (comparison) Product 6).
Furthermore, the ratio of the content (b mass%) of diacylglycerol in the fat and oil constituting the oil phase to the ratio (a mass%) of the saturated fatty acid having 22 or more carbon atoms in the total constituent fatty acids of the fat and oil constituting the oil phase. When (b / a) was lower than that defined in the present invention, even if the other structure satisfied the definition of the present invention, the foaming property was inferior (Comparative Product 9).
一方、本発明品1〜12の油中水型乳化組成物は、いずれも十分な起泡性を有し、これらを用いて製造したバタークリームにおいては、外観、口溶け、風味、食感のいずれにおいてもより良好な評価結果となった。 On the other hand, all the water-in-oil emulsion compositions of the present invention products 1 to 12 have sufficient foaming properties, and in the butter cream produced using these, any of appearance, mouth melting, flavor, and texture The evaluation result was better.
Claims (10)
油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合が1〜8質量%であり、
油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合(a質量%)に対する、油相を構成する油脂中のジアシルグリセロールの含有量(b質量%)の比率(b/a)が0.8〜12である、油中水型乳化組成物。 A water-in-oil emulsion composition containing 3 to 14% by mass of diacylglycerol and 84 to 96.9% by mass of triacylglycerol in an oil and fat constituting the oil phase,
The proportion of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids of the oil and fat constituting the oil phase is 1 to 8% by mass,
Ratio of content (b mass%) of diacylglycerol in fats and oils constituting oil phase to proportion (a mass%) of saturated fatty acids having 22 or more carbon atoms in all fatty acids constituting fats and oils constituting oil phase (b / A) is a water-in-oil type emulsion composition whose 0.8-12.
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