JPH04325054A - Emulsified composition of fats and oils - Google Patents
Emulsified composition of fats and oilsInfo
- Publication number
- JPH04325054A JPH04325054A JP3004477A JP447791A JPH04325054A JP H04325054 A JPH04325054 A JP H04325054A JP 3004477 A JP3004477 A JP 3004477A JP 447791 A JP447791 A JP 447791A JP H04325054 A JPH04325054 A JP H04325054A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- oils
- emulsified
- fats
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 72
- 239000003925 fat Substances 0.000 title abstract description 99
- 239000003921 oil Substances 0.000 title abstract description 92
- 239000007787 solid Substances 0.000 claims abstract description 18
- 238000002844 melting Methods 0.000 claims description 15
- 230000008018 melting Effects 0.000 claims description 15
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 4
- 239000007762 w/o emulsion Substances 0.000 claims description 4
- 239000007764 o/w emulsion Substances 0.000 claims description 3
- 239000005639 Lauric acid Substances 0.000 claims description 2
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 125000005313 fatty acid group Chemical group 0.000 claims 1
- 125000005314 unsaturated fatty acid group Chemical group 0.000 claims 1
- 235000019197 fats Nutrition 0.000 description 92
- 235000019198 oils Nutrition 0.000 description 77
- 239000012071 phase Substances 0.000 description 18
- 239000006071 cream Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000009472 formulation Methods 0.000 description 10
- 230000014759 maintenance of location Effects 0.000 description 10
- 240000002791 Brassica napus Species 0.000 description 9
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 9
- 239000008346 aqueous phase Substances 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 7
- 235000019484 Rapeseed oil Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 238000005187 foaming Methods 0.000 description 7
- 235000019482 Palm oil Nutrition 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- -1 spreads Substances 0.000 description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 5
- 229910052740 iodine Inorganic materials 0.000 description 5
- 239000011630 iodine Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 235000019485 Safflower oil Nutrition 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 235000005687 corn oil Nutrition 0.000 description 4
- 239000002285 corn oil Substances 0.000 description 4
- 235000012343 cottonseed oil Nutrition 0.000 description 4
- 239000002385 cottonseed oil Substances 0.000 description 4
- 235000021323 fish oil Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000021243 milk fat Nutrition 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- 239000004006 olive oil Substances 0.000 description 4
- 235000008390 olive oil Nutrition 0.000 description 4
- 235000005713 safflower oil Nutrition 0.000 description 4
- 239000003813 safflower oil Substances 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 229960004793 sucrose Drugs 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 239000008385 outer phase Substances 0.000 description 3
- 229940080237 sodium caseinate Drugs 0.000 description 3
- 229960004016 sucrose syrup Drugs 0.000 description 3
- 239000003760 tallow Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000000199 molecular distillation Methods 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 2
- WFMVQPURDPTNBD-NSHDSACASA-N (3,3-difluoroazetidin-1-yl)-[(5S)-5-phenyl-6,7-dihydro-5H-pyrrolo[1,2-b][1,2,4]triazol-2-yl]methanone Chemical compound FC1(F)CN(C1)C(=O)C1=NN2[C@@H](CCC2=N1)C1=CC=CC=C1 WFMVQPURDPTNBD-NSHDSACASA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 1
- 206010034133 Pathogen resistance Diseases 0.000 description 1
- 229910000272 alkali metal oxide Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は油中水型又は油中水中油
型乳化油脂組成物に関し、更に詳しくは最外油相中に特
定の範囲の固体脂含量（ＳＦＣ） の値を示す分別脂を
含有させることにより、口どけと保型性を著しく改善さ
せたことを特徴とする乳化油脂組成物に関するものであ
る。[Field of Industrial Application] The present invention relates to water-in-oil or oil-in-water emulsified fat compositions, and more particularly, to fractionated oils and fats having a solid fat content (SFC) in a specific range in the outermost oil phase. The present invention relates to an emulsified oil and fat composition characterized in that melting in the mouth and shape retention properties are significantly improved by containing fat.
【０００２】0002
【従来の技術】ここ数年、食品の消費量の伸長に伴い、
洋菓子・パン用のトッピング・フィリング・練り込みを
目的として、乳化油脂組成物の消費量が増加している。[Prior art] In recent years, with the increase in food consumption,
The consumption of emulsified oil and fat compositions is increasing for the purpose of toppings, fillings, and kneading for Western confectionery and bread.
【０００３】従来より水中油型（以下Ｏ／Ｗ型と略す）
乳化油脂組成物は、外相が水相であるために口どけが良
好でサッパリとした水性感を伴う独特の食感とコク味が
後から発現する独特の風味を保持し、可塑性が油脂の硬
さに影響されず、べとつかず展延性が良好である点が特
徴として知られており、洋菓子・バン用のホイップクリ
ーム（生クリーム）、逆相マーガリン等に用いられてい
る。Conventionally, oil-in-water type (hereinafter abbreviated as O/W type)
Emulsified oil and fat compositions have an aqueous outer phase, so they melt in the mouth well and retain a unique texture with a refreshing aqueous feel and a unique flavor that develops afterward. It is known for its characteristics of being unaffected by moisture, being non-sticky and having good spreadability, and is used in whipped cream (fresh cream) for Western confectionery and buns, reverse phase margarine, etc.
【０００４】しかし、このＯ／Ｗ型乳化油脂組成物は外
相が水相であるため、微生物が繁殖しやすく、又起泡物
については形状変化が著しく速く、日持ちがしない等の
欠点を有している。[0004] However, since the outer phase of this O/W type emulsified oil and fat composition is an aqueous phase, microorganisms tend to grow easily, and foamed products change their shape extremely quickly and have short shelf life. ing.
【０００５】他方、油中水型（以下Ｗ／Ｏと略す）は外
相が油脂であるため、微生物が繁殖しにくく、起泡物に
ついては保型性に優れ、日持ちがするといった点が特徴
として知られており、クリーム用、スプレッド用、調理
用、製果・製パン用等に広く用いられている。On the other hand, the water-in-oil type (hereinafter abbreviated as W/O) has the external phase of oil and fat, so it is difficult for microorganisms to grow, and the foamed product has excellent shape retention and has a long shelf life. It is widely used for creams, spreads, cooking, fruit making, bread making, etc.
【０００６】しかし、このＷ／Ｏ型乳化油脂組成物は外
相が油脂であるため、油性感がひどく、口どけが悪いと
言った欠点を有しており、この点を改良しようとすると
、外相の油脂を柔らかいものにせねばならず、日持ちと
保型性との両立が図れないといった欠点を有している。However, since the outer phase of this W/O type emulsified oil and fat composition is oil, it has the drawbacks of an extremely oily feel and a poor melt-in-the-mouth texture. This has the disadvantage that the oil and fat must be made soft, making it impossible to achieve both long shelf life and shape retention.
【０００７】このようなＯ／Ｗ型あるいはＷ／Ｏ型乳化
油脂組成物の欠点を改良し、Ｏ／Ｗ型あるいはＷ／Ｏ型
乳化油脂組成物の特徴を同時に発現させることを目的と
して、油中水中油型（以下Ｏ／Ｗ／Ｏ型と略す）乳化油
脂組成物が種々検討されており、例えばＯ／Ｗ型乳化油
脂組成物特有のコク味の賦与とＷ／Ｏ型乳化油脂組成物
の特徴である耐菌性の向上の両立などが図られており、
クリーム用を中心として広く用いられるようになってき
た。[0007] In order to improve the drawbacks of such O/W type or W/O type emulsified oil compositions and to simultaneously express the characteristics of O/W type or W/O type emulsified oil compositions, an oil Various oil-in-water-in-water type (hereinafter abbreviated as O/W/O type) emulsified oil and fat compositions have been studied, for example, the provision of a rich taste unique to O/W type emulsified oil and fat compositions and the improvement of W/O type emulsified oil and fat compositions. It is designed to both improve bacterial resistance, which is a feature of
It has come to be widely used mainly for creams.
【０００８】しかしながら、このようなＯ／Ｗ／Ｏ型乳
化油脂組成物も最外相が油相であるために油性感が認め
られ、更に口どけに不満を残すといった欠点を有してお
り、いまだＯ／Ｗ型乳化油脂組成物の口どけのレベルに
達していないのが現状であり、不十分な点である。[0008] However, such O/W/O type emulsified oil and fat compositions also have the drawbacks of having an oily feel because the outermost phase is an oil phase and leaving dissatisfaction with the melt in the mouth. At present, it has not reached the level of melt-in-the-mouth quality of O/W type emulsified oil and fat compositions, which is an unsatisfactory point.
【０００９】[0009]
【発明が解決しようとする課題】本発明は、上記Ｗ／Ｏ
型乳化油脂組成物あるいはＯ／Ｗ／Ｏ型乳化油脂組成物
の問題点、即ち最外相が油相であるために油性感が認め
られ、口どけに不満が残り、さらにこの点を改良するた
めには最外相の油脂を柔らかいものにせねばならず、日
持ち・保型性の両立が図れないといった点を解決し、Ｏ
／Ｗ型乳化油脂組成物により近い口どけ性を与えること
を目的としている。[Problems to be Solved by the Invention] The present invention is directed to the above-mentioned W/O
In order to further improve the problems of type emulsified fat compositions or O/W/O type emulsified fat compositions, namely, the outermost phase is an oil phase, an oily feel is observed and the melting in the mouth remains unsatisfactory. The outermost oil and fat must be made soft, which solves the problem of not being able to achieve both long shelf life and shape retention.
/W-type emulsified oil/fat composition is intended to provide a melt-in-the-mouth quality similar to that of a W-type emulsified oil/fat composition.
【００１０】0010
【課題を解決するための手段】発明者等は、上記問題点
を解決するために鋭意検討を重ねた結果、Ｗ／Ｏ型又は
Ｏ／Ｗ／Ｏ型乳化油脂組成物の最外油相中に、特定の範
囲の固体脂含量（ＳＦＣ）の値を有する食用精製加工油
脂、即ち、ＳＦＣ の値が１０℃で５０以上、２０℃で
３５〜５５、３５℃以上で１０以下である食用精製加工
油脂を最外油脂の全油脂量に対し０．５ 〜５０重量％
含有せしめることによって、口どけの著しく改善された
Ｗ／Ｏ型又はＯ／Ｗ／Ｏ型乳化油脂組成物が得られると
の知見に到り、本発明を完成したものである。[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the inventors have found that in the outermost oil phase of a W/O type or O/W/O type emulsified fat composition, edible refined processed fats and oils having solid fat content (SFC) values within a specific range, i.e. edible refined processed fats and oils with SFC values of 50 or more at 10°C, 35-55 at 20°C, and 10 or less at 35°C or more. 0.5 to 50% by weight of processed fats and oils based on the total amount of fats and oils in the outermost fats and oils
The present invention has been completed based on the finding that a W/O type or O/W/O type emulsified fat composition with significantly improved melting in the mouth can be obtained by incorporating the above-mentioned compound.
【００１１】本発明で用いられる食用精製加工油脂の起
源としては食用油脂であればいずれでも良い。かかる食
用精製加工油脂としては食用油脂の単独あるいは２種以
上の混合物を使用し、これを分別してＳＦＣ の値が１
０℃で５０以上、２０℃で３５〜５５、３５℃で１０以
下となるように調製した分別脂を用いるのが好ましい。[0011] The origin of the edible refined processed fats and oils used in the present invention may be any edible fats and oils. As such edible refined processed fats and oils, edible fats and oils may be used alone or as a mixture of two or more types, which are separated and have an SFC value of 1.
It is preferable to use fractionated fat prepared to have a molecular weight of 50 or more at 0°C, 35 to 55 at 20°C, and 10 or less at 35°C.
【００１２】このような油脂としては例えばパーム油、
菜種油、大豆油、コーン油、綿実油、サフラワー油、オ
リーブ油、ヤシ油、パーム核油等の植物油脂、さらには
乳脂、ラード、牛脂、魚油等の動物油脂、あるいはそれ
らの硬化油、エステル交換油の単独または２種以上の混
合油脂等が挙げられるが、口どけ性や保型性、さらに風
味の点から、パーム油、菜種油、大豆油、コーン油、綿
実油、サフラワー油、オリーブ油等の非ラウリン酸系油
脂が特に好ましい。[0012] Examples of such oils include palm oil,
Vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, and palm kernel oil; animal fats and oils such as milk fat, lard, beef tallow, and fish oil; and their hydrogenated and transesterified oils. These oils and fats may be used singly or in combination of two or more types, but from the viewpoint of melting properties, shape retention, and flavor, non-containing oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, and olive oil are preferred. Especially preferred are lauric acid fats and oils.
【００１３】また、分別の方法としては原料油脂をその
まま一定温度で冷却し、析出した固体脂を濾別する乾式
法、原料油脂に界面活性剤の希薄溶液を加え固体脂の表
面を界面活性剤溶液で十分に湿潤して水に分散した後、
遠心分離して重液部から固体脂を回収する湿式法、及び
原料油脂をヘキサン、アセトン等の溶剤に溶かして固液
分離を行う溶剤分別法等、いずれも用いることができる
。[0013] In addition, as a separation method, the raw material fat is cooled as it is at a constant temperature and the precipitated solid fat is filtered out, which is a dry method, and a dilute solution of a surfactant is added to the raw material fat to coat the surface of the solid fat with a surfactant. After being sufficiently wetted with the solution and dispersed in water,
Both a wet method in which solid fat is recovered from a heavy liquid portion by centrifugation, and a solvent fractionation method in which solid-liquid separation is performed by dissolving raw material fat in a solvent such as hexane or acetone can be used.
【００１４】本発明で用いる分別脂は十分な口どけ性と
保型性を発現させ、適当な可塑性を持たせるためにある
特定の範囲のＳＦＣ の値を有することが必要となる。
各温度でのＳＦＣ の値が下限未満であると十分な保型
性が得られず、また上限を超えると乳化油脂組成物とし
て十分な可塑性が得られないばかりか、口どけに対して
著しく悪い結果を与える。[0014] The fractionated fat used in the present invention needs to have an SFC value within a certain range in order to exhibit sufficient melt-in-the-mouth properties and shape retention properties, and to have appropriate plasticity. If the SFC value at each temperature is less than the lower limit, sufficient shape retention will not be obtained, and if it exceeds the upper limit, not only will sufficient plasticity as an emulsified oil/fat composition not be obtained, but the meltability will be significantly impaired. Give results.
【００１５】さらに、含有量についても０．５ ％未満
の場合には口どけ性に対して十分な効果が得られず、５
０％を超える場合には乳化油脂組成物として十分な可塑
性が得られない。Furthermore, if the content is less than 0.5%, a sufficient effect on melt-in-the-mouth properties cannot be obtained;
If it exceeds 0%, sufficient plasticity will not be obtained as an emulsified oil/fat composition.
【００１６】本発明において、特定の固体脂含量の値を
示す分別脂単独でも、著しい口どけと保型性の改善を示
すが、高い起泡性や起泡後の安定性、凍結・解凍耐性を
より良好にするためにジグリセライドの併用が好ましい
。In the present invention, fractionated fat having a specific solid fat content value alone shows remarkable improvement in melting in the mouth and shape retention, but it also has high foaming properties, stability after foaming, and freeze/thaw resistance. It is preferable to use diglyceride in combination to improve the performance.
【００１７】次に本発明に用いるジグリセライドは食用
油脂、例えば菜種油、大豆油、コーン油、綿実油、サフ
ラワー油、オリーブ油、パーム油等の植物油脂、さらに
は乳脂、ラード、牛脂、魚油等の動物油脂、あるいはそ
れらの硬化油、分別油、エステル交換油の単独または２
種以上の混合油脂とグリセリンの混合物をアルカリ金属
あるいは／及びアルカリ土類金属の水酸化物、あるいは
種々の起源のリパーゼの存在下でエステル交換反応を行
うか、または上記油脂起源の脂肪酸組成物とグリセリン
の混合物を上記触媒あるいは酵素の存在下でエステル化
反応を起こすことにより得られる。Next, the diglycerides used in the present invention include edible oils and fats, such as vegetable oils such as rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, and palm oil, as well as animal oils such as milk fat, lard, beef tallow, and fish oil. Oils and fats, or their hydrogenated oils, fractionated oils, transesterified oils alone or in combination
A mixture of more than one type of mixed fat and oil and glycerin is transesterified in the presence of alkali metal and/or alkaline earth metal hydroxides, or lipases of various origins, or with a fatty acid composition derived from the above fat and oil. It can be obtained by subjecting a mixture of glycerol to an esterification reaction in the presence of the above catalyst or enzyme.
【００１８】本発明で用いるジグリセライドは上昇融点
が２０℃未満であることが好ましく、更に好ましくは−
２０〜１５℃、就中、−５〜１５℃が好ましい。ジグリ
セライドの含有量は、全油脂量を基準として５〜９５重
量％であることが好ましい。更に好ましくは１０〜９５
重量％、より好ましくは１５〜９５重量％である。The diglyceride used in the present invention preferably has an elevated melting point of less than 20°C, more preferably -
20 to 15°C, particularly preferably -5 to 15°C. The content of diglyceride is preferably 5 to 95% by weight based on the total amount of fats and oils. More preferably 10-95
% by weight, more preferably 15-95% by weight.
【００１９】また、上記ジグリセライドを構成する脂肪
酸としては、炭素数１６〜２２の不飽和脂肪酸が好まし
く、その含有量としては、ジグリセライドの全脂肪酸残
基を基準として７０重量％以上であることが好ましい。[0019] The fatty acid constituting the diglyceride is preferably an unsaturated fatty acid having 16 to 22 carbon atoms, and its content is preferably 70% by weight or more based on the total fatty acid residues of the diglyceride. .
【００２０】調製したジグリセライド混合物中に生成し
たモノグリセライドは、水との相互作用によりゲル状構
造を呈したり、また不必要な乳化効果を発現するため多
量の存在は好ましくない。このような過剰のモノグリセ
ライドは分子蒸留法あるいはクロマトグラフィー法等に
よって除去する。[0020] The monoglyceride produced in the prepared diglyceride mixture exhibits a gel-like structure due to interaction with water, and also exhibits an unnecessary emulsifying effect, so it is not preferable to have a large amount of the monoglyceride. Such excess monoglyceride is removed by molecular distillation or chromatography.
【００２１】本発明の乳化油脂組成物の乳化形態として
は、油中水型あるいは油中水中油型のいずれも可能であ
り、目的に応じてそれぞれの乳化形態を選ぶことができ
る。油相のベースとして用いられる食用油脂としては、
天然起源であればいずれでも良く、例えばパーム油、菜
種油、大豆油、コーン油、綿実油、サフラワー油、オリ
ーブ油、ヤシ油、パーム核油等の植物油脂、さらには、
乳脂、ラード、牛脂、魚油等の動物油脂、あるいはそれ
らの硬化油、エステル交換油の単独または２種以上の混
合油脂等が挙げられる。The emulsified form of the emulsified oil and fat composition of the present invention can be either a water-in-oil type or an oil-in-water type, and each emulsified form can be selected depending on the purpose. Edible fats and oils used as the base of the oil phase include:
Any vegetable oil may be used as long as it is of natural origin, such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, palm kernel oil, etc.
Examples include animal fats and oils such as milk fat, lard, beef tallow, and fish oil, and their hydrogenated oils and transesterified oils, either alone or as a mixture of two or more thereof.
【００２２】本発明の乳化油脂組成物には目的に応じて
、油相あるいは水相の副成分として種々の蛋白類、糖類
、塩類、乳化剤、着香料等を用いることができる。Depending on the purpose, various proteins, saccharides, salts, emulsifiers, flavoring agents, etc. can be used as subcomponents of the oil phase or aqueous phase in the emulsified oil and fat composition of the present invention.
【００２３】尚、水相としては牛乳、脱脂乳等の生乳由
来のものをそのまま含有させることもできる。[0023] The aqueous phase may also contain raw milk derivatives such as cow's milk and skim milk as they are.
【００２４】本発明の乳化油脂組成物の調製を行う場合
、油相と水相との混合比率は油相５０〜９９重量部、水
相１〜５０重量部の間で自由に選択することが可能であ
り、目的に応じて比率を変化させることができる。水相
の割合が上限を超える場合は、ガム剤、増粘剤等を添加
する必要が生じ、これらは口どけに悪い影響を与え、好
ましくない。When preparing the emulsified oil and fat composition of the present invention, the mixing ratio of the oil phase and the aqueous phase can be freely selected between 50 to 99 parts by weight of the oil phase and 1 to 50 parts by weight of the aqueous phase. Yes, the ratio can be changed depending on the purpose. If the proportion of the aqueous phase exceeds the upper limit, it becomes necessary to add gum agents, thickeners, etc., which are undesirable because they have a negative effect on the melt in the mouth.
【００２５】[0025]
【発明の効果】本発明は、油中水型乳化物あるいは油中
水中油型乳化物に関して、最外油相中へその全油脂量に
対して、１０℃における固体脂含量（ＳＦＣ） が５０
以上、２０℃におけるＳＦＣ が３５〜５５、及び３５
℃におけるＳＦＣ が１０以下に調製した分別脂を０．
５ 〜５０重量％含有させることにより、油性感がなく
、しかも口どけの極めて良好な乳化油脂組成物が得られ
る。さらに、全油脂量に対してジグリセライドを５〜９
５重量％含有させることにより、従来のものより安定で
高い起泡性を発現し、しかも起泡後の安定性もより優れ
、また凍結・解凍処理によっても、品質の変化がほとん
どない乳化油脂組成物を得ることができる。Effects of the Invention The present invention provides water-in-oil emulsions or oil-in-water emulsions whose solid fat content (SFC) at 10°C is 50% relative to the total amount of fat in the outermost oil phase.
Above, SFC at 20℃ is 35-55, and 35
Fractionated fat prepared to have an SFC of 10 or less at °C was heated to 0.
By containing 5 to 50% by weight, an emulsified oil and fat composition that does not have an oily feel and has an extremely good melt-in-the-mouth feel can be obtained. Furthermore, 5 to 9 diglycerides are added to the total amount of fats and oils.
By containing 5% by weight, the emulsified fat composition exhibits more stable and higher foaming properties than conventional products, and also has better stability after foaming, and has almost no change in quality even after freezing and thawing. can get things.
【００２６】従って、優れた物性と優れた風味・食感・
口どけとの両立が可能になるので、クリーム類、スプレ
ッド類、製菓・製パン用クリーム類に広く用いることが
可能となる。[0026] Therefore, excellent physical properties and excellent flavor/texture/
Since it can be compatible with melt-in-the-mouth texture, it can be widely used in creams, spreads, and creams for confectionery and bread making.
【００２７】[0027]
【実施例】以下に実施例、比較例をもって本発明をより
詳細に説明するが、本発明はこれらの実施例に限定され
るものではない。EXAMPLES The present invention will be explained in more detail with reference to Examples and Comparative Examples below, but the present invention is not limited to these Examples.
【００２８】尚、実施例及び比較例中の部及び％は特記
しない限り重量基準である。[0028] Parts and percentages in Examples and Comparative Examples are based on weight unless otherwise specified.
【００２９】（分別脂の調製）
分別脂（１）
パーム油〔ヨウ素価５２、固体脂含量（ 以下ＳＦＣ
と略す）が１０℃で５０．８、２０℃で２３．９、３５
℃で２．７ 〕１００ 部にソディウムメチラート０．
２ 部を混合し、常法に従いエステル交換反応を行い、
これに４倍量のヘキサンを添加し、８℃で高融点部を除
去し、−１５℃で低融点部を除去して分別脂を得た。こ
の分別脂のＳＦＣ は、表１に示す値であった。(Preparation of fractionated fat) Fractionated fat (1) Palm oil [iodine value 52, solid fat content (hereinafter referred to as SFC)
) is 50.8 at 10℃, 23.9 at 20℃, 35
2.7°C] 0.100 parts of sodium methylate.
Mix the two parts and carry out the transesterification reaction according to a conventional method.
Four times the amount of hexane was added to this, and the high melting point portion was removed at 8°C, and the low melting point portion was removed at -15°C to obtain a fractionated fat. The SFC of this fractionated fat was the value shown in Table 1.
【００３０】分別脂（２）
菜種白絞油（ヨウ素価１１８ 、ＳＦＣ が１０℃、２
０℃、及び３５℃で０）１００ 部にニッケル触媒０．
１ 部とメチオニン０．０２部を混合し、ヨウ素価が５
０減ずるまで硬化後、１０℃にて高融点部を除去して分
別脂を得た。この分別脂のＳＦＣ は表１に示す値であ
った。[0030] Fractionated fat (2) Rapeseed white pressed oil (iodine value 118, SFC 10°C, 2
100 parts of nickel catalyst at 0°C and 35°C.
1 part and 0.02 part of methionine, and the iodine value is 5.
After curing until the temperature decreased to 0, the high melting point portion was removed at 10°C to obtain a fractionated fat. The SFC of this fractionated fat was the value shown in Table 1.
【００３１】分別脂（３）
パームオレイン（ヨウ素価６２、ＳＦＣ が１０℃で３
９．８、２０℃で４．７ 、３５℃で０．２ ）を同様
にしてヨウ素価が１５減ずるまで硬化後、１２℃にて高
融点部を除去して分別脂を得た。この分別脂のＳＦＣ
は、表１に示す値であった。[0031] Fractionated fat (3) Palm olein (iodine value 62, SFC 3 at 10°C)
9.8, 4.7 at 20°C and 0.2 at 35°C) were similarly cured until the iodine value decreased by 15, and the high melting point portion was removed at 12°C to obtain a fractionated fat. SFC of this fractionated fat
were the values shown in Table 1.
【００３２】固型脂（１）
上記分別脂（１）におけるエステル交換油の未分別品を
分別脂（１）の比較例とし、固型脂（１）と呼ぶことと
し、この固型脂のＳＦＣ を表１に示す。Solid fat (1) The unfractionated transesterified oil in the above fractionated fat (1) is used as a comparative example of the fractionated fat (1) and is referred to as solid fat (1). SFC is shown in Table 1.
【００３３】固型脂（２）
上記分別脂（２）における硬化菜種油の未分別品を分別
脂（２）の比較例とし、固型脂（２）と呼ぶこととし、
この固形脂のＳＦＣ を表１に示す。Solid fat (2) The unfractionated product of hydrogenated rapeseed oil in the above fractionated fat (2) is used as a comparative example of the fractionated fat (2), and is referred to as solid fat (2),
Table 1 shows the SFC of this solid fat.
【００３４】固型脂（３）
上記分別脂（３）における硬化パームオレインの未分別
品を分別脂（３）の比較例とし、固型脂（３）と呼ぶこ
ととし、この固型脂のＳＦＣ を表１に示す。Solid fat (3) The unfractionated product of hardened palm olein in the above fractionated fat (3) is used as a comparative example of the fractionated fat (3) and is referred to as solid fat (3). SFC is shown in Table 1.
【００３５】[0035]
【表１】[Table 1]
【００３６】（ジグリセライドの調製）菜種ジグリセラ
イド（１）
菜種白絞油７５部とグリセリン２５部を混合し、水酸化
カルシウム０．１ 部を加えてエステル交換反応を行っ
た後、分子蒸留法にてモノグリセライドをできるだけ除
去し、ジグリセライドを得た。このジグリセライド（菜
種ＤＧ（１） とする）のグリセリド組成と上昇融点を
表２に示す。(Preparation of diglyceride) Rapeseed diglyceride (1) Mix 75 parts of white pressed rapeseed oil and 25 parts of glycerin, add 0.1 part of calcium hydroxide to carry out a transesterification reaction, and then prepare by molecular distillation. Monoglyceride was removed as much as possible to obtain diglyceride. Table 2 shows the glyceride composition and elevated melting point of this diglyceride (referred to as rapeseed DG (1)).
【００３７】菜種トリグリセライド（１）菜種白絞油を
ジグリセライドの比較例とし、このトリグリセライド（
菜種ＴＧ（１） とする）のグリセリド組成を表２に示
す。Rapeseed triglyceride (1) Rapeseed white pressed oil was used as a comparative example of diglyceride, and this triglyceride (
Table 2 shows the glyceride composition of rapeseed TG (1).
【００３８】[0038]
【表２】[Table 2]
【００３９】実施例１
下記の配合に従い、硬化パーム油、菜種ＴＧ（１） 、
分別脂（１）を加熱溶融しレシチン、ショ糖脂肪酸エス
テルを加え油相を調製した。また、水にカゼインナトリ
ウムを分散させ水相を調製した。それぞれを６０℃で混
合後、急冷乳化して油中水型乳化物を調製した。Example 1 According to the following formulation, hydrogenated palm oil, rapeseed TG (1),
The fractionated fat (1) was heated and melted, and lecithin and sucrose fatty acid ester were added thereto to prepare an oil phase. In addition, an aqueous phase was prepared by dispersing sodium caseinate in water. After mixing each at 60° C., the mixture was rapidly cooled and emulsified to prepare a water-in-oil emulsion.
【００４０】原料配合
実施例２
実施例１の方法と同様にして、下記の配合に従い油中水
型乳化物を調製した。
原料配合
比較例１
実施例１の方法と同様にして、下記の配合に従い油中水
型乳化物を調製した。
原料配合
実施例３
下記の配合に従い、乳脂を加熱溶融しレシチン、ショ糖
脂肪酸エステル、ソルビタン脂肪酸エステルを加え、最
内油相を調製し、一方、水にカゼインナトリウムを分散
させて水相を調製し、それぞれを６０℃で混合後、予備
乳化して水中油型エマルジョンを調製した。硬化菜種油
、菜種ＴＧ（１） 、分別脂（２） を加熱溶融後、レ
シチン、ショ糖脂肪酸エステルを加え、最外油相を調製
し、これに上記水中油型エマルジョンを混合後、急冷乳
化して油中水中油型乳化油脂組成物を得た。Raw material formulation example 2 In the same manner as in example 1, a water-in-oil emulsion was prepared according to the following formulation. Comparative Example 1 of Raw Material Formulation A water-in-oil emulsion was prepared in the same manner as in Example 1 according to the following formulation. Raw material formulation example 3 According to the following formulation, milk fat was heated and melted and lecithin, sucrose fatty acid ester, and sorbitan fatty acid ester were added to prepare the innermost oil phase, while sodium caseinate was dispersed in water to prepare the aqueous phase. After mixing them at 60°C, they were pre-emulsified to prepare an oil-in-water emulsion. After heating and melting hydrogenated rapeseed oil, rapeseed TG (1), and fractionated fat (2), lecithin and sucrose fatty acid ester were added to prepare the outermost oil phase, which was mixed with the above oil-in-water emulsion and then rapidly cooled and emulsified. An oil-in-oil-in-water type emulsified fat composition was obtained.
【００４１】原料配合
実施例４
実施例３の方法と同様にして、下記の配合に従い油中水
中油型乳化物を調製した。Raw Materials Formulation Example 4 In the same manner as in Example 3, an oil-in-water-in-water emulsion was prepared according to the following formulation.
【００４２】原料配合
次に、これらの油中水型乳化油脂組成物及び油中水
中油型乳化油脂組成物について、口どけ性、保型性、起
泡性及び凍結・解凍耐性を以下の方法に従って評価を行
い、それらの結果を表３に示す。Mixing of raw materials Next, the melting properties, shape retention properties, foaming properties, and freeze/thaw resistance of these water-in-oil emulsified fat compositions and oil-in-water emulsified fat compositions were evaluated using the following methods. Evaluation was conducted according to the following, and the results are shown in Table 3.
【００４３】■口どけ性
乳化油脂組成物とショ糖シロップを１：１で混合し、ク
リーム比容１．５ｃｍ３／ｇにホイップしクリームを調
製して、専門パネラー２０名による５ポイント評価を行
い、集計点で評価した。[0043] A melt-in-the-mouth emulsified oil composition and sucrose syrup were mixed at a ratio of 1:1, whipped to a cream specific volume of 1.5 cm3/g to prepare cream, and a 5-point evaluation was conducted by 20 expert panelists. , evaluated by total points.
【００４４】◎・・・９０ポイント以上（著しく良好）
○・・・８０〜９０ポイント（良好）
△・・・６０〜８０ポイント（若干悪い）×・・・６０
ポイント未満（悪い）
■保型性
乳化油脂組成物とショ糖シロップを１：１で混合し、ク
リーム比容１．５ｃｍ３／ｇにホイップし造花した後、
各温度でクリームの型くずれの程度を肉眼観察し評価を
行った。◎...90 points or more (remarkably good)
○...80-90 points (good) △...60-80 points (slightly bad) ×...60
Less than points (bad) ■Mix the shape-retaining emulsified oil composition and sucrose syrup at a ratio of 1:1, whip it to a cream specific volume of 1.5 cm3/g, and make artificial flowers.
The degree of deformation of the cream at each temperature was visually observed and evaluated.
【００４５】○・・・エッジが切れ型くずれ全くなし△
・・・エッジが丸くなっている
×・・・型がくずれる
■起泡性
乳化油脂組成物を室温中でホバートミキサー（ＨＯＢＡ
ＲＴ社製Ｃ−１００ 型）を用いてホイップし、クリー
ムの比容が２．０ｃｍ３／ｇとなるのに要する時間を示
した。0045: ○: The edge is cut and there is no deformation at all △
...The edges are rounded ×...The shape collapses ■The foamable emulsified oil and fat composition is heated in a Hobart mixer (HOBA) at room temperature.
The time required for the specific volume of the cream to become 2.0 cm 3 /g by whipping using a C-100 model (manufactured by RT) is shown.
【００４６】■凍結・解凍耐性
■で調製したクリームを１６ｃｍφのスポンジ台にナッ
ペし−２７℃のフリーザーにて凍結・解凍を繰り返しひ
び割れの発生するサイクル回数を示した。Freeze/Thaw Resistance The cream prepared in Step (2) was napped on a 16 cm diameter sponge table and repeatedly frozen and thawed in a -27°C freezer to show the number of cycles at which cracks occurred.
【００４７】[0047]
【表３】[Table 3]
【００４８】表３の結果より、本発明の油中水型乳化油
脂組成物及び油中水中油型乳化油脂組成物は、著しく口
どけ性が改善されているにもかかわらず保型性も良好で
あり、さらにジグリセライドの併用により起泡性も良好
になり、起泡後のクリームについても凍結・解凍処理に
対し安定となることが判る。From the results in Table 3, it can be seen that the water-in-oil emulsified oil and fat compositions and oil-in-water oil emulsified oil compositions of the present invention have good shape retention even though they have significantly improved melting properties in the mouth. Furthermore, it can be seen that the combined use of diglyceride improves foaming properties, and that the cream after foaming becomes stable against freezing and thawing treatments.
【００４９】実施例５
表４の配合に従い、分別脂（３）を全油相中に１、５、
１０、２０％となるように固型脂（３）と置換して添加
し、硬化魚油、菜種ＤＧ（１） とともに加熱溶融し、
レシチン、ショ糖脂肪酸エステルを加えて油相を調製し
た。また、水にカゼインナトリウムを分散させ水相を調
製した。それぞれを６０℃で混合後、急冷乳化して油中
水型乳化油脂組成物を調製した。Example 5 According to the formulation in Table 4, fractionated fat (3) was added to the total oil phase at 1, 5,
Add solid fat (3) to give a concentration of 10% to 20%, heat and melt together with hydrogenated fish oil and rapeseed DG (1),
An oil phase was prepared by adding lecithin and sucrose fatty acid ester. In addition, an aqueous phase was prepared by dispersing sodium caseinate in water. After mixing each at 60° C., the mixture was rapidly cooled and emulsified to prepare a water-in-oil emulsified oil and fat composition.
【００５０】[0050]
【表４】[Table 4]
【００５１】次に、これらの油中水型乳化油脂組成物に
ついてショ糖シロップを１：１で混合し、クリーム比容
１．５ｃｍ３／ｇにホイップしクリームを調製し、口ど
けに要する時間を実測した。その結果を図１に示す。Next, these water-in-oil emulsified oil compositions were mixed with sucrose syrup in a ratio of 1:1, whipped to a cream specific volume of 1.5 cm3/g to prepare cream, and the time required for it to melt in the mouth was determined. I actually measured it. The results are shown in Figure 1.
【００５２】図１に示したように分別脂を含有させるこ
とにより、口どけに要する時間は飛躍的に減少する。こ
の例から明らかなように本発明の乳化油脂組成物は、極
めて良好な口どけ性を示す。As shown in FIG. 1, by incorporating fractionated fat, the time required for the product to melt in the mouth is dramatically reduced. As is clear from this example, the emulsified oil and fat composition of the present invention exhibits extremely good melt-in-the-mouth properties.
【図１】図１は実施例５の乳化油脂組成物中の分別脂含
量の、口どけに要する時間に及ぼす影響を示すグラフで
ある。FIG. 1 is a graph showing the influence of the fractionated fat content in the emulsified oil and fat composition of Example 5 on the time required for the composition to melt in the mouth.
Claims (6)
の値が１０℃で５０以上、２０℃で３５〜５５、３５
℃で１０以下である食用精製加工油脂を、最外油相中の
全油脂量に対し０．５ 〜５０重量％含有せしめてなる
ことを特徴とする油中水型又は油中水中油型乳化油脂組
成物。[Claim 1] Solid fat content (SFC) in the outermost oil phase
The value is 50 or more at 10℃, 35-55 at 20℃, 35
A water-in-oil or oil-in-water emulsion, characterized in that the outermost oil phase contains 0.5 to 50% by weight of an edible refined processed oil having a temperature of 10 or less at °C. Oil composition.
項１記載の乳化油脂組成物。2. The emulsified oil and fat composition according to claim 1, wherein the edible refined processed oil and fat is a fractionated fat.
ライドを最外油相中に５〜９５重量％含有せしめてなる
ことを特徴とする請求項１記載の乳化油脂組成物。3. The emulsified oil and fat composition according to claim 1, further comprising 5 to 95% by weight of one or more diglycerides in the outermost oil phase.
別脂である請求項２又は３記載の乳化油脂組成物。4. The emulsified fat composition according to claim 2 or 3, wherein the fractionated fat is a fractionated fat originating from a non-lauric acid fat.
０℃未満のジグリセライドである請求項３記載の乳化油
脂組成物。[Claim 5] The diglyceride has an elevated melting point of 2
The emulsified oil and fat composition according to claim 3, which is a diglyceride with a temperature below 0°C.
炭素数が１６〜２２である不飽和脂肪酸残基の割合が、
その全脂肪酸残基を基準としして７０重量％以上のジグ
リセライドである請求項３記載の乳化油脂組成物。6. The diglyceride has a proportion of unsaturated fatty acid residues having 16 to 22 carbon atoms in the diglyceride,
The emulsified oil and fat composition according to claim 3, wherein the emulsified oil and fat composition is 70% by weight or more of diglyceride based on the total fatty acid residues.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3004477A JP3029467B2 (en) | 1991-01-18 | 1991-01-18 | Emulsified fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3004477A JP3029467B2 (en) | 1991-01-18 | 1991-01-18 | Emulsified fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04325054A true JPH04325054A (en) | 1992-11-13 |
| JP3029467B2 JP3029467B2 (en) | 2000-04-04 |
Family
ID=11585193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3004477A Expired - Lifetime JP3029467B2 (en) | 1991-01-18 | 1991-01-18 | Emulsified fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3029467B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009207444A (en) * | 2008-03-05 | 2009-09-17 | Fuji Oil Co Ltd | Plastic w/o emulsion for layered puffed wheat flour food product |
| WO2014038670A1 (en) * | 2012-09-07 | 2014-03-13 | 株式会社カネカ | Foamable oil-in-water emulsified oil or fat composition |
-
1991
- 1991-01-18 JP JP3004477A patent/JP3029467B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009207444A (en) * | 2008-03-05 | 2009-09-17 | Fuji Oil Co Ltd | Plastic w/o emulsion for layered puffed wheat flour food product |
| WO2014038670A1 (en) * | 2012-09-07 | 2014-03-13 | 株式会社カネカ | Foamable oil-in-water emulsified oil or fat composition |
| JP5510621B1 (en) * | 2012-09-07 | 2014-06-04 | 株式会社カネカ | Foamable oil-in-water emulsified oil composition |
| CN104619185A (en) * | 2012-09-07 | 2015-05-13 | 株式会社钟化 | Foamable oil-in-water emulsified oil or fat composition |
| EP2893814A4 (en) * | 2012-09-07 | 2016-06-01 | Kaneka Corp | Foamable oil-in-water emulsified oil or fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3029467B2 (en) | 2000-04-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101676518B1 (en) | Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition | |
| JP5479700B2 (en) | Plastic oil composition | |
| WO1995022257A1 (en) | Fat blends containing diglycerides | |
| JP2008228610A (en) | Oil and fat composition, and oil-in-water emulsified product containing the oil and fat composition | |
| JP4657239B2 (en) | Oil / fat composition for oil-in-water emulsion and oil-in-water emulsion containing oil / fat composition for oil-in-water emulsion | |
| US4350715A (en) | Plastic fat based material and products therefrom | |
| WO2021182315A1 (en) | Water-in-oil type emulsion composition to be kneaded in | |
| Flack | Butter, margarine, spreads, and baking fats | |
| JPH07184577A (en) | Low-oil cream | |
| JP6820158B2 (en) | Oil composition for frozen whipped cream | |
| JPWO2017082113A1 (en) | Roll in margarine | |
| JP4841136B2 (en) | Plastic oil composition | |
| US3210197A (en) | Process of preparing a fat product which after plasticizing can be used as a spreading, baking and frying fat, and a process of preparing a margarine in using this fat product | |
| JP2010068770A (en) | Oil-in-water emulsified composition, and food containing the same | |
| GB2292949A (en) | Stick-type margarines and spreads containing no trans fatty acid | |
| JPH038431A (en) | Oil-in-water type emulsified composition | |
| US3268340A (en) | Margarine oil and margarine made therefrom | |
| US3900503A (en) | Randomly interesterified sunflower and tobaccoseed oils | |
| JPS6143972A (en) | Foamable oil-in-water type emulsion | |
| JP4444804B2 (en) | Oil composition for cream and cream containing the oil composition | |
| JPH04325054A (en) | Emulsified composition of fats and oils | |
| JPH11289976A (en) | Plastic oil and fat | |
| JPS6121049A (en) | Production of whipping shortening | |
| CN113692230A (en) | Foamable oil-in-water type emulsified oil and fat composition | |
| JPH038185B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080204 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090204 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100204 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100204 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110204 Year of fee payment: 11 |