JPS61158748A - Production of emulsified oil and fat composition - Google Patents
Production of emulsified oil and fat compositionInfo
- Publication number
- JPS61158748A JPS61158748A JP59279624A JP27962484A JPS61158748A JP S61158748 A JPS61158748 A JP S61158748A JP 59279624 A JP59279624 A JP 59279624A JP 27962484 A JP27962484 A JP 27962484A JP S61158748 A JPS61158748 A JP S61158748A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- temperature
- fat
- fat composition
- emulsified
- 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
Landscapes
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〔技術分野〕
本発明は、製菓用素材として用いられる乳化油脂組成物
の製法、更に詳しくはチョコレート類の加工物であるガ
ナッシュ等の乳化油脂組成物の製法に関する。DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to a method for producing an emulsified oil and fat composition used as a confectionery material, and more specifically to a method for producing an emulsified oil and fat composition such as ganache, which is a processed product of chocolate.
製菓分野で広く使用されている製菓素材の１つであるガ
ナノシュはチョコレートとクリームとの混合物で、通常
チョコレートを細かく刻んで溶融し、これに生クリーム
を加えて熔融混合し、使用に適する品温に調温して調製
されるものである。そして、このガナノシュはスポンジ
台等に塗り広めたり、絞り出したりして使用される。一
方、使用に際して、行われるガナ、ノンユの調温作業は
、これをなめらかで伸びのある状態にすることを目的と
したものであるが、適温を少しでも越えると油脂が表面
に薄膜を張り、口あたりが微妙に変化することが知られ
ている。Gananoche, one of the confectionery ingredients widely used in the confectionery field, is a mixture of chocolate and cream. Usually, chocolate is chopped into pieces and melted, then fresh cream is added to this and melted and mixed until the temperature is suitable for use. It is prepared by adjusting the temperature. This Gananoshu is then used by spreading it on a sponge table or by squeezing it out. On the other hand, the temperature control process performed on gana and nonyu before use is intended to make them smooth and stretchy, but if the temperature exceeds even just a little, oils and fats will form a thin film on the surface. It is known that the mouthfeel changes slightly.
そして、この温調作業は一般に熟練者の「かん」により
行われているのが実情であり、このことは製菓業におけ
る作業工程の合理化を妨げるものとなっている。The reality is that this temperature control work is generally carried out by a skilled person using a can, and this is an obstacle to streamlining the work process in the confectionery industry.
そこで、特に熟練者の「かん」に軌ることなく容易にガ
ナフシェを調製できる幅広い作業温度範囲で安定な乳化
油脂組成物の出現が望まれ、この種の研究がこれまでも
なされてきた０例えば、特開昭５９−１９６０２８号に
は、油脂、チョコレート成分、糖類、乳化剤および呈味
物質をそれぞれ一定の割合に混合し、予備乳化した後剪
断力を与え又は均質化処理を施して超高温加熱殺菌処理
をすることにより、無菌の製菓用素材すなわち、ガナソ
シュを製造する方法が記載されている。然し、この方法
は細菌に対する安定性の改善を目的とするものでり、温
度変化に対する安定性については２０″Ｃ以上の高温域
ではある程度改善されているが、低温から高温までの広
い範囲での温度変化に対する安定性の改善については期
待できない、そして、この方法は剪断力を与えるためホ
モミキサー等による高速混合攪拌を行わねばならず、高
価な装置を必要とするのもである。Therefore, it is particularly desirable to develop an emulsified oil composition that is stable over a wide working temperature range and can be used to easily prepare ganafushe without relying on the skill of an expert. , JP-A No. 59-196028 discloses that fats and oils, chocolate components, sugars, emulsifiers, and taste substances are mixed in fixed proportions, pre-emulsified, subjected to shearing force or homogenized, and heated at ultra-high temperatures. A method for producing sterile confectionery material, ie, ganasouche, by sterilization is described. However, this method aims to improve stability against bacteria, and although stability against temperature changes has been improved to some extent in the high temperature range of 20"C or higher, it is not effective over a wide range from low to high temperatures. No improvement in stability against temperature changes can be expected, and this method requires high-speed mixing and stirring using a homomixer or the like to apply shearing force, and requires expensive equipment.
本発明者らは、示差走査熱量計での降温サーモグラム及
び昇温サーモグラムについて特定の範囲を示す油脂を用
い、これに乳化剤等を加え、特定の冷却速度で特定の冷
却温度に冷却することにより、低温から高温までの広い
範囲で使用時の温度差によっても硬度変化の少なく作業
性の良い乳化油脂組成物を通常の攪拌機を用いて製造す
る方法を提供する。さらに詳しくは、冷蔵庫に保存して
いる場合でも固くならず、また、夏場の室温においても
柔かくなりすぎない、同じ物性で直ちに製菓用素材とし
て使用できる、作業性のよいガナッシエ等の乳化油脂組
成物の製法を提供する。The present inventors used oil and fat that showed a specific range in the temperature drop thermogram and temperature increase thermogram measured by a differential scanning calorimeter, added an emulsifier, etc. to this, and cooled it to a specific cooling temperature at a specific cooling rate. The present invention provides a method for producing an emulsified oil and fat composition with good workability and little change in hardness even with temperature differences during use over a wide range from low to high temperatures using a conventional stirrer. More specifically, it does not harden even when stored in the refrigerator, does not become too soft even at room temperature in summer, has the same physical properties, can be used immediately as a confectionery material, and has good workability, such as emulsified oil and fat compositions such as ganassier. Provides a manufacturing method.
本発明は、示差走査熱量計（ＤＳＣ）による測定で６５
℃より２０℃／ｗｉｎの冷却速度で冷却したとき結晶化
開始温度が１８〜５℃の間にあり、０℃で１０分間保持
した後、２℃／ｍｉｎの昇温速度。The present invention is based on a measurement using a differential scanning calorimeter (DSC).
When cooled from 0C at a cooling rate of 20C/win, the crystallization initiation temperature was between 18 and 5C, and after being held at 0C for 10 minutes, the temperature was increased at a rate of 2C/min.
で４５℃まで昇温したとき吸熱ピーク頂点が５℃以上と
なるように調製した油脂２０〜６０％、不飽和脂肪酸を
親油基とする乳化剤０．１〜１０％及び呈味材料を含有
する、水分含量１５〜５０％の乳化油脂組成物を加熱処
理した後、冷却速度５〜２５”Ｃ／ｍｉｎで５〜３０℃
に冷却することにより使用時の温度差によっても硬度変
化の少ない乳化油脂組成物を製造する方法である。Contains 20 to 60% fat and oil prepared so that the endothermic peak apex is 5 °C or higher when the temperature is raised to 45 °C, 0.1 to 10% of an emulsifier having an unsaturated fatty acid as a lipophilic group, and flavoring materials. , after heat-treating an emulsified oil composition with a water content of 15-50%, the cooling rate is 5-30°C at a cooling rate of 5-25"C/min.
This is a method for producing an emulsified oil and fat composition that exhibits little change in hardness even with temperature differences during use by cooling to
本発明で使用する示差走査熱量分析とは、熱量を測定せ
んとする試料と、基ｆ１虹物質と同一室内におき、一定
の速度で加熱又は冷却し、示差温度が０になるまで電力
を供給し、試料側と基準物質側との温度差が常にＯにな
るように保ち、０に保つエネルギーを各温度において記
録するものである。これによると、合宿製造上の管理対
象となっていない油脂の結晶化熱量や融解時の吸熱エネ
ルギーを測定することができ、本発明はこのような測定
結果を基礎として、乳化油脂組成物を管理するという新
しい手法を採用したものである。Differential scanning calorimetry used in the present invention involves placing the sample whose calorific value is to be measured and the base f1 rainbow material in the same room, heating or cooling at a constant rate, and supplying electricity until the differential temperature reaches 0. The temperature difference between the sample side and the reference material side is always kept at 0, and the energy required to keep it at 0 is recorded at each temperature. According to this, it is possible to measure the heat of crystallization and the endothermic energy during melting of oils and fats, which are not subject to control in production, and the present invention is based on such measurement results to manage emulsified oil and fat compositions. This method adopted a new method.
本発明で使用する油脂は、大豆油、綿実油。The oils and fats used in the present invention are soybean oil and cottonseed oil.
なたね油、パーム油、コーン油、パーム槁油。Canola oil, palm oil, corn oil, palm oil.
乳清、牛脂等の各動植物油脂及びそれらの硬化油２分別
油、エステル交換油などを単独又は混合して使用し、Ｄ
ＳＣの測定で６５℃より２０℃／ｗｉｎの冷却速度で冷
却したとき結晶化開始温度が１８〜５℃の間にあり、０
℃で１０分間保持した後２℃／ｍｉｎの昇温速度で４５
℃まで昇温したとき、吸熱ピーク頂点が５℃以上となる
ように管理されたもので、その使用量は乳化油脂組成物
に対し２０〜６０％である。なお、ガナソシェを製造す
る目的でカカオマス、カカオバター、カカオパウダー等
のカカオ成分を加える場合、乳化油脂組成物を構成する
油脂としては、カカオバターも含んだ上で、ＤＳＣが測
定されなければならない。このように調製された油脂を
原料とした乳化油脂組成物は、本発明における冷却条件
をとることにより低温から高温までの温度変化に対し硬
さの変化の差が小さく、しかもその硬さは製菓用として
適当な範囲に保たれている。D
According to SC measurement, when cooling from 65°C at a cooling rate of 20°C/win, the crystallization initiation temperature was between 18 and 5°C, and 0.
After holding at ℃ for 10 minutes, increase the temperature to 45℃ at a heating rate of 2℃/min.
It is controlled so that the peak of the endothermic peak is 5°C or higher when the temperature is raised to 5°C, and the amount used is 20 to 60% of the emulsified oil and fat composition. In addition, when adding cacao components such as cacao mass, cacao butter, cacao powder, etc. for the purpose of producing Ganasoche, the DSC must be measured with cacao butter included as the fat and oil constituting the emulsified oil and fat composition. By using the cooling conditions of the present invention, the emulsified oil and fat composition made from the oil and fat prepared in this way has a small difference in hardness with respect to temperature changes from low to high temperatures, and moreover, the hardness is suitable for confectionery. It is kept within an appropriate range for its purpose.
乳化剤としては不飽和脂肪酸飽和脂肪酸を親油基とする
もの、例えばソルビタンモノオレエーｈ、 グリセリ
ンモノオレエート、レシチン。Emulsifiers include those having unsaturated fatty acids and saturated fatty acids as lipophilic groups, such as sorbitan monooleate, glycerin monooleate, and lecithin.
ポリグリセリン縮合リシルイン酸エステル等が使用され
、その使用量は０．１〜１０％である。Polyglycerin condensed lysyl phosphate and the like are used in an amount of 0.1 to 10%.
この乳化剤の使用により油脂組成物の調合段階での乳化
を促進し、特に撹拌や剪断力を必要とせずに予備乳化を
することができる。さらにこの乳化剤の使用は、乳化油
脂組成物の粘りや組織の緻密さ、光沢などの調製あるい
はＭｉ織の経日変化を抑えることなどにも有効である。Use of this emulsifier promotes emulsification during the preparation stage of the oil and fat composition, and pre-emulsification can be carried out without particularly requiring stirring or shearing force. Furthermore, the use of this emulsifier is effective for adjusting the viscosity, fineness of the structure, gloss, etc. of the emulsified oil and fat composition, and for suppressing the aging of Mi fabric.
乳化剤の使用量が上記範囲より少くなると乳化が不安定
となり、逆に多すぎると風味が悪く、使用量に応じた効
果が得られないので不経済である。If the amount of emulsifier used is less than the above range, emulsification will become unstable, while if it is too much, the flavor will be poor and the effect commensurate with the amount used will not be obtained, which is uneconomical.
本発明の乳化油脂組成物の製法においては、加乳処理し
た後に冷却速度５〜２５’Ｃ／ｗｉｎで５〜３０℃に冷
却する工程が重要である。すなわち、この冷却工程を徐
冷したり、冷却温度が高すぎた場合は、柔らか（組織に
“腰″がな（、ダレの現象が現われ、また、急冷したり
冷却温度が低すぎる場合は硬く、組成物がボッボッで粘
りや光沢が失われることとなり、いずれの場合もガナノ
シュ等の乳化油脂組成物としての適性を欠くこととなる
。In the method for producing the emulsified oil and fat composition of the present invention, the step of cooling to 5 to 30°C at a cooling rate of 5 to 25'C/win after milking is important. In other words, if this cooling process is done slowly or if the cooling temperature is too high, the tissue will become soft (the tissue will have "stiffness" or sag), and if it is rapidly cooled or the cooling temperature is too low, it will become hard. In either case, the composition becomes lumpy and loses its stickiness and luster, and in either case, it lacks suitability as an emulsified oil or fat composition such as Gananoche.
呈味物質としては、脱脂乳、脱脂練乳等の液体乳製品、
脱脂粉乳、全脂粉乳などの固体乳製品、カカオ成分中の
非脂肪成分、砂糖、香料。Taste substances include liquid dairy products such as skim milk and skim condensed milk;
Solid dairy products such as skim milk powder and whole milk powder, non-fat components in cocoa ingredients, sugar, and flavorings.
酸味剤等が挙げられ、これらを適宜組み合せ、必要量使
用する。Examples include acidulants, and these are appropriately combined and used in the required amount.
本発明の製法で得られる乳化油脂組成物の代表的なもの
はその硬さが針入度計による測定で５℃〜２０℃の温度
範囲内で１０〜３５■謹であり、低温と高温における温
度差による硬さの変化が小さいことを示している。この
本発明の乳化油脂組成物はその調製時に、カカオマス、
カカオバター、カカオパウダー等のカカオ成分を４〜４
０％加えて製造され、この乳化油脂組成物は温度変化に
対し硬度変化の少ないガナッシュとして用いられるもの
である。A typical emulsified oil composition obtained by the production method of the present invention has a hardness of 10 to 35 cm in the temperature range of 5°C to 20°C as measured by a penetrometer, and has a hardness of 10 to 35 cm at low and high temperatures. This shows that the change in hardness due to temperature difference is small. When preparing the emulsified oil and fat composition of the present invention, cacao mass,
4 to 4 cacao ingredients such as cacao butter and cacao powder
This emulsified oil and fat composition is used as a ganache with little change in hardness due to temperature changes.
本発明の実施に際しては、前述のようなりＳＣの測定値
を有する油脂を調製し、この油脂に乳化剤を加え７０℃
に加温する。一方、脱脂粉乳等の呈味物質を水に溶解し
、７０℃に加温して、上記油脂成分を加え、パドル型攪
拌羽根でゆるやかに攪拌する０次いで、これをオンレー
タ−で殺菌、冷却して、乳化油脂組成物を得る。When carrying out the present invention, an oil or fat having a measured SC value as described above is prepared, an emulsifier is added to this oil or fat, and the temperature is heated at 70°C.
Warm to. On the other hand, a flavor substance such as skim milk powder is dissolved in water, heated to 70°C, added with the above oil and fat components, and gently stirred with a paddle-type stirring blade.Next, this is sterilized with an onlator and cooled. Thus, an emulsified oil and fat composition is obtained.
本発明の効果を試験例により説明する。試験に際して、
硬化度を変えた大豆硬化油２種類と大豆サラダ油を配合
し、ＤＳＣ分析パターンを異にしたＡ、Ｂ、Ｃの３種類
の油脂を調製した。The effects of the present invention will be explained using test examples. During the exam,
Two types of hydrogenated soybean oils with different degrees of hardening and soybean salad oil were blended to prepare three types of fats and oils, A, B, and C, with different DSC analysis patterns.
これらの油脂それぞれ３２重量部に対して第１表の割合
のカカオマスから由来するカカオバター７．５重量部を
加えたものを調製し、それぞれ油脂λ、 Ｂ′、
（：’とした。ついでそれらについてＤＳＣＳＣ−ン分
析を行った。第１図は油脂を温度６５℃に加温した後、
２０℃／ ｍ ｉ ｎの冷却速度で冷却したときの降温
サーモグラムを示し、それぞれ矢印で示す温度で油脂の
結晶化が開始された。第２図は油脂を０℃で１０分間保
持し、２℃／ｍ１ｎＯ昇温速度で昇温したときの昇温サ
ーモグラムを示している。これらの図から、油脂には結
晶化開始温度が１２℃であり、一方吸熱ピークの頂点は
１３℃付近にあり、本発明で規定するＤＳＣ分析パター
ンの範囲に入るものである。To 32 parts by weight of each of these fats and oils, 7.5 parts by weight of cocoa butter derived from cacao mass in the proportions shown in Table 1 was added to prepare fats and oils λ, B',
(:') Then, DSCSC-n analysis was performed on them. Figure 1 shows that after heating the fats and oils to a temperature of 65°C,
A temperature drop thermogram is shown when cooling at a cooling rate of 20° C./min, and crystallization of fats and oils started at the temperatures indicated by arrows. FIG. 2 shows a temperature rise thermogram when the oil and fat were held at 0°C for 10 minutes and then raised at a temperature increase rate of 2°C/m1nO. From these figures, it can be seen that the crystallization initiation temperature of fats and oils is 12°C, while the peak of the endothermic peak is around 13°C, which falls within the range of the DSC analysis pattern defined in the present invention.
油脂Ｂ′及びσは対照試験の油脂であり、結晶開始温度
及び吸熱ピークの頂点がそれぞれ４℃と４℃付近及び２
１’Ｃと１９℃付近にあるものである。Fats and oils B' and σ are the oils and fats of the control test, and the crystal initiation temperature and the peak of the endothermic peak are around 4℃ and 4℃, and 2℃, respectively.
1'C and around 19°C.
すなわち、油脂σは吸熱ピークの頂点は本発明の範囲に
入るが結晶開始温度が範囲外であり、一方、油脂Ｂ′は
いずれの温度も範囲外のものである。That is, the apex of the endothermic peak of fat σ falls within the range of the present invention, but the crystallization initiation temperature is outside the range, while fat B' has both temperatures outside the range.
これらの油脂を用いて、第１表の配合割合及び冷却条件
で１１種類の乳化油脂組成物を調製した。すなわち、油
脂３２％にレシチン等の乳化剤０．１％を加え７０℃に
加温する。別に水２９％に脱脂粉乳３％、砂！２０％、
カカオマス１５％を加え加温して熔解し、これに上記油
脂組成物を加え、パドル型攪拌羽根で１０分間ゆるやか
に攪拌する。Using these oils and fats, 11 types of emulsified oil and fat compositions were prepared using the blending ratios and cooling conditions shown in Table 1. That is, 0.1% of an emulsifier such as lecithin is added to 32% fat and oil and heated to 70°C. In addition, 29% water, 3% skim milk powder, and sand! 20%,
15% cacao mass is added and heated to melt, and the above oil and fat composition is added thereto and gently stirred for 10 minutes using a paddle type stirring blade.
得られる乳化油脂組成物をオンレータ−で殺菌し、冷却
して乳化油脂組成物を得た。The obtained emulsified oil and fat composition was sterilized with an onrator and cooled to obtain an emulsified oil and fat composition.
（来夏以下余白）
第１表において、実験Ｎｌｌ、４．５及び７が本発明の
製法による乳化油脂組成物であり、他の番号のものは対
照試験用の組成物である。隘２及び階３は油脂としてそ
れぞれ■及び（Ｑを使用したものであり、寛６は乳化剤
として飽和脂肪酸を親油基とするものを使用した場合で
あり、ＩＩｋＬ８及び阻９は冷却速度を本発明より徐冷
乃至急冷したものであり、隘１０及びＩｋｌｌは冷却温
度が低すぎたり高すぎた場合のものである。これらの１
１種類の乳化油脂組成物について５℃及び２０℃におい
て官能試験を行いその結果を第２表に示す。なお、乳化
油脂組成物の硬さは針入度計による針入度（ｎ）で示し
た。(Left space below next summer) In Table 1, Experiments No. 11, 4.5, and 7 are emulsified oil and fat compositions produced by the manufacturing method of the present invention, and those with other numbers are compositions for control tests. No. 2 and No. 3 use ■ and (Q, respectively) as oils and fats, Kan No. 6 uses an emulsifier with a saturated fatty acid as a lipophilic group, and IIkL8 and No. 9 use the cooling rate as the main. According to the invention, the cooling temperature was gradually or rapidly cooled, and 10 and Ikll are the cases where the cooling temperature was too low or too high.
A sensory test was conducted on one type of emulsified fat composition at 5°C and 20°C, and the results are shown in Table 2. In addition, the hardness of the emulsified oil and fat composition was shown by the penetration degree (n) measured by a penetration meter.
（来夏以下余白）
第２表の結果から明らかなとおり、本発明のＤＳＣ分析
パターンを有する油脂へを使用し、乳化剤として不飽和
脂肪酸を親油基を有するソルビタンモノオレエート、シ
ンチンあるいはグリセリンモノオレエートを使用し、冷
却速度及び温度を５〜ｂ
とした。Ｎｌｌ、 Ｎａ４．Ｔｈ５及び患７は５ ’ｃ
及び２０どのいずれでも表面のつやや造花性において良
好な結果を示し、さらに針入度において温度差による変
化が４〜６１と小さな値を示している。したがって、こ
のことは硬さが低温から高温まで適度であり、且つ使用
時の温度変化による変化が小さいことを意味している。(Blank below next summer) As is clear from the results in Table 2, using the DSC analysis pattern of the present invention for oils and fats, unsaturated fatty acids as emulsifiers, sorbitan monooleate, syntin, or glycerin monooleate having lipophilic groups. Oleate was used and the cooling rate and temperature were 5-b. Nll, Na4. Th5 and patient 7 are 5'c
and No. 20 all showed good results in terms of surface gloss and artificial flower properties, and furthermore, the change in penetration degree due to temperature difference showed a small value of 4 to 61. Therefore, this means that the hardness is appropriate from low to high temperatures, and changes little due to temperature changes during use.
これに対し、油脂として対照の■及び（Ｏを使用した隘
２及び１１ｋＬ３についてみると、前者は温度変化によ
る硬さの変化がきわめて大きく、２０℃で柔かくなり過
ぎ造花性が不良となり、後者については硬さの変化は比
較的小さいが５℃における表面のつやや造花性が不良で
ある。乳化剤として不飽和脂肪酸の親油基を持たないグ
リセリンモノステアレートを使用した（６は温度変化に
よる硬さの変化が大きく、加えて表面のつやや造花性に
おいてもやや不良であった。次に乳化油脂混合物の冷却
速度を２℃／ ｍ ｉ ｎあるいは３０℃／ｍｉｎとゆ
るやかにしたりで速にした場合の階８及び荀９について
は、前者は硬さの変化が大きく、造花性が不良であり、
後者は硬さの変化は比較的小さいが、特に低温時での表
面のつやや造花性が不良である。さらに乳化油脂混合物
の冷却温度を２℃あるいは３５℃と低くしすぎたり高く
しすぎたりした場合の阻１０及びＴｈ１ｌについては、
前者は硬さの変化が比較的小さくも表面のつやや造花性
が不良乃至やや不良であり、後者は硬さの変化がきわめ
て大きく、造花性が不良である。On the other hand, when looking at the control oils 2 and 11kL3, which used the control oils ■ and (O), the former showed extremely large changes in hardness due to temperature changes, becoming too soft at 20°C, resulting in poor artificial flower properties; Although the change in hardness is relatively small, the surface gloss and artificial flower properties at 5°C are poor. Glycerin monostearate, which does not have a lipophilic group of unsaturated fatty acids, was used as an emulsifier (6 shows hardness due to temperature changes). The change in color was large, and in addition, the surface gloss and artificial flower properties were also somewhat poor.Next, the cooling rate of the emulsified oil and fat mixture was increased by slowing it down to 2°C/min or 30°C/min. Regarding floors 8 and 9, the former has a large change in hardness and has poor artificial flower properties.
The latter has relatively small changes in hardness, but has poor surface gloss and artificial flower properties, especially at low temperatures. Furthermore, regarding Th10 and Th1l when the cooling temperature of the emulsified fat mixture is set too low or too high, such as 2°C or 35°C,
The former has a relatively small change in hardness, but the surface gloss and artificial flower properties are poor to slightly poor, while the latter has a very large change in hardness, and the flower artificiality is poor.
以上の結果から明らかなとおり、油脂、乳化剤及び冷却
速度、冷却温度の三者のいずれかが本発明の条件を外れ
る場合は、目的の物性の乳化油脂組成物が得られない。As is clear from the above results, if any of the three factors, oil or fat, emulsifier, cooling rate, or cooling temperature, deviates from the conditions of the present invention, an emulsified oil or fat composition with the desired physical properties cannot be obtained.
換言すれば、油脂として所定のＤＳＣ分析パターンを有
するものを用い、乳化剤として親油基に不飽和脂肪酸を
有するものを用い、さらに得られる乳化油脂混合物を５
〜ｂ
冷却して初めて所期の目的を達成できて、通常の混合機
で十分予備乳化ができて、高温と低温での硬さの差が小
さい、造花性等の優れた乳化油脂組成物が得られること
が判った。In other words, an oil with a predetermined DSC analysis pattern is used as the oil, an emulsifier with an unsaturated fatty acid in the lipophilic group is used, and the resulting emulsified oil and fat mixture is
~b An emulsified oil composition that can achieve its intended purpose only after cooling, can be sufficiently pre-emulsified with a normal mixer, has a small difference in hardness at high and low temperatures, and has excellent properties for artificial flowers, etc. I found out that I can get it.
（発明の効果〕
（１） 本発明の乳化油脂組成物は、高温から低温ま
での幅広い範囲で使用時の温度変化に対し硬さの変化が
小さい。(Effects of the Invention) (1) The emulsified oil and fat composition of the present invention exhibits small changes in hardness with respect to temperature changes during use over a wide range from high to low temperatures.
（２）製品工程で高速の攪拌機やホモミキサー及びホモ
等を必要とせず、通常の混合機によるゆるやかな攪拌で
予備乳化ができる。(2) There is no need for high-speed stirrers, homo mixers, homos, etc. in the product process, and preliminary emulsification can be performed by gentle stirring using an ordinary mixer.
（３）本発明の乳化油脂組成物は、高温でも低温でもナ
ノベや造花作業が容易であり、硬さや組織の経口変化が
小さい。(3) The emulsified oil and fat composition of the present invention can be easily applied to nanobeams and artificial flowers at both high and low temperatures, and changes in hardness and texture during oral administration are small.
ナタネ油４，５００ｇにソルビタンモノオレエート１５
０Ｆ！、 レシチン７５ｇを加え７０℃に加温した。Sorbitan monooleate 15% in 4,500g rapeseed oil
0F! , 75 g of lecithin was added and heated to 70°C.
別に水３，０００ｇに脱脂粉乳７５０ｇ 、砂糖３，０
００ｇ、 カカオパウダー６００ｇを加え７０℃に加温
し溶解する。Separately, add 3,000g of water, 750g of skim milk powder, and 3.0g of sugar.
00g and 600g of cacao powder were added and heated to 70°C to dissolve.
この水溶液に上記油脂成分を加え、パドル型攪拌機で１
０分間ゆるやかに混合したのちオンレータ−で１２０℃
で殺菌し、１２℃／ｍｉｎの冷却速度で１５℃まで冷却
した。この乳化油脂組成物を５℃の冷蔵庫と２０℃の室
温に１週間保存し、その間の物性の状態や風味を経時的
に検査したが、５℃及び２０℃のいずれにおいても良好
にナソベや造花ができ、風味も良好であった。Add the above oil and fat components to this aqueous solution and use a paddle stirrer to
After gently mixing for 0 minutes, heat at 120℃ in an onrator.
and cooled to 15°C at a cooling rate of 12°C/min. This emulsified oil composition was stored in a refrigerator at 5°C and at room temperature at 20°C for one week, and its physical properties and flavor were examined over time. and the flavor was good.
第１図は油脂Ａ’、 Ｂ”、 Ｃ’の降温サーモグ
ラム、第２図はその昇温サーモグラムを示す。
第１図
■
＋８’Ｃ５℃
千幣温 サーモγラム
第２図
７−１ 本願明細書第３ページ第４行「温調」を「調
温」手続補正書
昭和６０年２月２５日
特許庁長官 志 賀 学 殿
１、事件の表示 特願昭５９−２７９６２４号２、発
明の名称 乳化油脂組成物の製造法３、補正をする者
事件との関係 特許出願人
住 所 東京都中央区京橋２丁目３番６号名
称 明治乳業株式会社
代表者 島村端三
４、代理人
住 所 東京都港区西新橋三丁目、１９番１２
号６、補正の対象 発明の詳細な説明の欄７−２
同上第６ページ第８行「乳清」を「乳脂」に訂正す
る。
７−３ 同上第６ページ第２０行ｒＤＳＣが」をｒＤ
ＳＣで」に訂正する。
７−４ 同上第７ページ第６行「不飽和脂肪酸飽和脂
肪酸」を「不飽和脂肪酸」に訂正する。
７−５ 同上第７ページ第１５行「調製」を「調整」
に訂正する。
７−６ 同上第９ページ第１行「４〜４０」を［５〜
４旧に訂正する。
７−７ 同上第１５ページ第７行「とじた。」を「と
じた」に訂正する。
７−８ 同上第１８ページ第２行ｒ ６００Ｊをｒ
７００Ｊに訂正する。Figure 1 shows the temperature drop thermograms of fats and oils A', B'', and C', and Figure 2 shows their temperature rise thermograms. ``Temperature control'' on page 3, line 4 of the specification of the present application to ``temperature control'' Procedure amendment February 25, 1985 Manabu Shiga, Commissioner of the Patent Office 1, Indication of the case, Patent Application No. 59-279624 2, Invention Name: Process for producing emulsified oil and fat compositions 3, Relationship to the amended case Patent applicant address: 2-3-6 Kyobashi, Chuo-ku, Tokyo
Name: Meiji Dairies Co., Ltd. Representative: Hazo Shimamura 4, Agent address: 19-12 Nishi-Shinbashi 3-chome, Minato-ku, Tokyo
Item 6, Subject of amendment Detailed explanation of the invention column 7-2
Same as above, page 6, line 8, "whey" is corrected to "milk fat". 7-3 Same as above, page 6, line 20 rDSC is rD
Corrected to "SC". 7-4 Same as above, page 7, line 6, "unsaturated fatty acids saturated fatty acids" is corrected to "unsaturated fatty acids". 7-5 Same as above, page 7, line 15, change “preparation” to “adjustment”
Correct. 7-6 Same as above, page 9, first line “4-40” [5-40]
4 Correct to old. 7-7 Same as above, page 15, line 7, ``Tojita.'' is corrected to ``Tojita.'' 7-8 Same as above, page 18, line 2 r 600J to r
Corrected to 700J.
Claims (3)
ｍｉｎの冷却速度で冷却したとき結晶化開始温度が１８
〜５℃の間にあり、０℃で１０分間保持した後、２℃／
ｍｉｎの昇温速度で４５℃まで昇温したとき吸熱ピーク
頂点が５℃以上となるように調製した油脂２０〜６０％
、不飽和脂肪酸を親油基とする乳化剤０．１〜１０％及
び呈味材料を含有する、水分含量１５〜５０％の乳化油
脂組成物を加熱処理した後、冷却速度５〜２５℃／ｍｉ
ｎで５〜３０℃に冷却することを特徴とする使用時の温
度差によっても硬度変化の少ない乳化油脂組成物の製造
法。(1) Measured by differential scanning calorimeter from 65℃ to 20℃/
The crystallization start temperature is 18 when cooled at a cooling rate of min.
~5℃, after holding at 0℃ for 10 minutes, 2℃/
20-60% fats and oils prepared so that the endothermic peak peak is 5°C or higher when the temperature is raised to 45°C at a heating rate of min.
After heat-treating an emulsified fat composition with a water content of 15-50%, which contains 0.1-10% of an emulsifier having an unsaturated fatty acid as a lipophilic group and a flavoring material, cooling rate of 5-25°C/mi is applied.
A method for producing an emulsified oil and fat composition that shows little change in hardness even with temperature differences during use, the method comprising cooling the composition to 5 to 30°C.
２０℃の温度範囲内で１０〜３５ｍｍであることを特徴
する特許請求の範囲第１項の乳化油脂組成物の製造法。(2) The hardness of the emulsified oil and fat composition is 5 to 5 on a penetrometer.
The method for producing an emulsified oil/fat composition according to claim 1, wherein the thickness is 10 to 35 mm within a temperature range of 20°C.
カカオ分を５〜４０％含むことを特徴とする特許請求の
範囲第１項又は第２項の乳化油脂組成物の製造法。(3) The method for producing an emulsified oil or fat composition according to claim 1 or 2, which contains 5 to 40% of cacao content such as cacao mass, cacao butter, or cacao powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59279624A JPS61158748A (en) | 1984-12-30 | 1984-12-30 | Production of emulsified oil and fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59279624A JPS61158748A (en) | 1984-12-30 | 1984-12-30 | Production of emulsified oil and fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61158748A true JPS61158748A (en) | 1986-07-18 |
| JPH0567257B2 JPH0567257B2 (en) | 1993-09-24 |
Family
ID=17613570
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59279624A Granted JPS61158748A (en) | 1984-12-30 | 1984-12-30 | Production of emulsified oil and fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61158748A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001346514A (en) * | 2000-06-09 | 2001-12-18 | Kanegafuchi Chem Ind Co Ltd | Water-in oil type emulsified oil and fat composition for confectionery and method for producing the same |
-
1984
- 1984-12-30 JP JP59279624A patent/JPS61158748A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001346514A (en) * | 2000-06-09 | 2001-12-18 | Kanegafuchi Chem Ind Co Ltd | Water-in oil type emulsified oil and fat composition for confectionery and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0567257B2 (en) | 1993-09-24 |
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| LAPS | Cancellation because of no payment of annual fees |