JPWO2017065284A1 - Oil composition for coffee cream - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
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Abstract
低トランス酸、低飽和脂肪酸含有量、且つ、酸化安定性に優れるコーヒークリーム用油脂組成物を得ることを課題とする。脂肪酸組成を調整し、酸化防止剤を含有しCDM安定性時間が規定値を満たすことで、酸化安定性に優れるコーヒークリーム用油脂組成物を得ることができる。It is an object of the present invention to obtain an oil / fat composition for coffee cream having a low trans acid content, a low saturated fatty acid content, and excellent oxidation stability. By adjusting the fatty acid composition, containing an antioxidant and satisfying the specified value of the CDM stability time, an oil and fat composition for coffee cream having excellent oxidation stability can be obtained.
Description
本発明は、コーヒークリーム用油脂組成物に関する。詳しくは、低トランス酸、低飽和脂肪酸含有量、且つ、酸化安定性に優れるコーヒークリーム用油脂組成物に関する。 The present invention relates to an oil / fat composition for coffee cream. Specifically, the present invention relates to an oil / fat composition for coffee cream having a low trans acid content, a low saturated fatty acid content, and excellent oxidation stability.
コーヒーなどの飲料に添加して利用されている液状クリームとしては、植物油脂などを利用した合成クリーム（水中油型乳化物）が主流を占めている。コーヒークリーム用油脂組成物には、乳化安定性、冷凍耐性や高い酸化安定性が求められる。 Synthetic creams (oil-in-water emulsions) using vegetable oils and the like dominate as liquid creams that are added to beverages such as coffee. The oil and fat composition for coffee cream is required to have emulsion stability, freezing resistance and high oxidation stability.
風味安定性、乳化安定性が優れているため、コーヒークリーム用油脂組成物として、従来、酸化安定性が高い部分水素添加された植物硬化油が用いられていた。しかし、部分水素添加植物硬化油に含まれるトランス脂肪酸の摂取は、血液中のLDLコレステロールを増加するため、硬化油の摂取が健康上好ましくないとの報告がなされている。アメリカでは、2006年より加工食品中に含まれるトランス脂肪酸含量の表記がなされるようになった。 Since the flavor stability and emulsification stability are excellent, conventionally hydrogenated plant hydrogenated oil having high oxidation stability has been used as an oil / fat composition for coffee cream. However, it has been reported that the intake of trans fatty acids contained in partially hydrogenated plant hydrogenated oil increases LDL cholesterol in the blood, so that the intake of hydrogenated oil is not preferable for health. In the United States, the content of trans fatty acids contained in processed foods has been marked since 2006.
トランス脂肪酸の含有量を低下するために、ヤシ油、パーム核油等のラウリン系油脂と、ハイオレイックヒマワリ油、ナタネ油等の液油との混合又はエステル交換してなるコーヒークリーム用油脂組成物の特許が公開されている。（特許文献１、２） In order to reduce the content of trans fatty acid, an oil / fat composition for coffee cream formed by mixing or transesterifying a lauric oil / fat such as palm oil or palm kernel oil and a liquid oil such as high oleic sunflower oil or rapeseed oil. The patent of the thing is published. (Patent Documents 1 and 2)
前記のとおり、消費者の健康意識が年々高まるため、コーヒークリームに使用する際、トランス脂肪酸を含まないという強調表示ができるコーヒークリーム用油脂組成物に対して、高い需要が存在する。強調表示ができる指針条件を満たすためには、コーヒークリーム用油脂組成物の飽和脂肪酸含量を低減し、不飽和脂肪酸含量が高い油脂を使用する必要がある。しかしながら、脂肪酸組成を調整すると、コーヒークリームの酸化安定性や風味安定性が損なわれるという新たな課題が生じた。 As described above, since consumers' health consciousness is increasing year by year, there is a high demand for an oil / fat composition for coffee cream that can be highlighted to contain no trans fatty acid when used in coffee cream. In order to satisfy the guideline conditions that can be highlighted, it is necessary to reduce the saturated fatty acid content of the oil and fat composition for coffee cream and to use fats and oils with a high unsaturated fatty acid content. However, when the fatty acid composition is adjusted, a new problem arises that the oxidation stability and flavor stability of the coffee cream are impaired.
本発明の目的は、低トランス酸、低飽和脂肪酸含有量、且つ、酸化安定性に優れるコーヒークリーム用油脂組成物を提供することにある。 An object of the present invention is to provide an oil / fat composition for coffee creams having a low trans acid content, a low saturated fatty acid content, and excellent oxidation stability.
本発明者は、上記課題を解決するために、鋭意研究を重ねた結果、脂肪酸組成を調整し、酸化防止剤を含有することで、CDM安定性時間が規定値を満たし、酸化安定性に優れたコーヒークリーム用油脂組成物が得られることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above problems, the present inventor has adjusted the fatty acid composition and contains an antioxidant, so that the CDM stability time satisfies the specified value and is excellent in oxidation stability. It was found that an oil / fat composition for coffee cream was obtained, and the present invention was completed.
すなわち、本発明は
（１） 下記（A）〜（D）を全て満たし、酸化防止剤を含有する、CDM安定性時間が２０時間以上である、コーヒークリーム用油脂組成物、
（A）構成脂肪酸組成中、炭素数８〜１２の飽和脂肪酸の含有量が３重量%以下
（B）構成脂肪酸組成中、炭素数１６〜２０の不飽和脂肪酸の含有量が５０〜９５重量%
（C）構成脂肪酸組成中、トランス脂肪酸含有量が３％以下
（D）構成脂肪酸組成中、オレイン酸の含有量７０重量%以上
（２） 酸化防止剤として、水溶性の酸化防止剤を90重量ppm〜4000重量ppm含有する、（１）のコーヒークリーム用油脂組成物、
（３） 水溶性の酸化防止剤を150重量ppm〜4000重量ppm含有する、（２）のコーヒークリーム用油脂組成物、
（４） 水溶性の酸化防止剤が、水溶液に溶解した状態で添加された水溶性茶ポリフェノールである、（２）または（３）のコーヒークリーム用油脂組成物、
（５） 構成脂肪酸組成中のオレイン酸含量が７０重量%以上である油脂を、１０重量%以上含む、（１）〜（４）のいずれかのコーヒークリーム用油脂組成物、
（６） （１）〜（５）のいずれかの油脂組成物を一部または全部を使用してなるコーヒークリーム、である。That is, the present invention is (1) an oil / fat composition for coffee cream, which satisfies all of the following (A) to (D) and contains an antioxidant, and has a CDM stability time of 20 hours or more,
(A) In the constituent fatty acid composition, the content of saturated fatty acid having 8 to 12 carbon atoms is 3% by weight or less. (B) In the constituent fatty acid composition, the content of unsaturated fatty acid having 16 to 20 carbon atoms is 50 to 95% by weight.
(C) In the constituent fatty acid composition, the trans fatty acid content is 3% or less. (D) In the constituent fatty acid composition, the content of oleic acid is 70% by weight or more. (2) As an antioxidant, 90% of water-soluble antioxidant is used. (1) an oil and fat composition for coffee cream, comprising ppm to 4000 ppm by weight,
(3) The oil / fat composition for coffee cream according to (2), containing a water-soluble antioxidant at 150 ppm to 4000 ppm by weight,
(4) The oil / fat composition for coffee cream according to (2) or (3), wherein the water-soluble antioxidant is a water-soluble tea polyphenol added in a dissolved state in an aqueous solution.
(5) The oil / fat composition for coffee cream according to any one of (1) to (4), comprising 10% by weight or more of an oil / fat whose oleic acid content in the constituent fatty acid composition is 70% by weight or more,
(6) A coffee cream obtained by using part or all of the oil or fat composition according to any one of (1) to (5).
本発明により、低トランス酸、低飽和脂肪酸含有量、且つ、酸化安定性に優れるコーヒークリーム用油脂組成物を提供することができる。 According to the present invention, it is possible to provide an oil / fat composition for coffee cream having a low trans acid content, a low saturated fatty acid content, and excellent oxidation stability.
本発明のコーヒークリーム用油脂組成物に使用することができる油脂としては、下記（A）〜（D）を全て満たせば、油脂種を問わず使用することができる。
（A）構成脂肪酸組成中、炭素数８〜１２の飽和脂肪酸の含有量が３重量%以下
（B）構成脂肪酸組成中、炭素数１６〜２０の不飽和脂肪酸の含有量が５０〜９５重量%
（C）構成脂肪酸組成中、トランス脂肪酸含有量が３％以下
（D）構成脂肪酸組成中、オレイン酸の含有量７０重量%以上As fats and oils that can be used in the oil and fat composition for coffee cream of the present invention, any fats and oils can be used as long as the following (A) to (D) are all satisfied.
(A) In the constituent fatty acid composition, the content of saturated fatty acid having 8 to 12 carbon atoms is 3% by weight or less. (B) In the constituent fatty acid composition, the content of unsaturated fatty acid having 16 to 20 carbon atoms is 50 to 95% by weight.
(C) In the constituent fatty acid composition, the trans fatty acid content is 3% or less. (D) In the constituent fatty acid composition, the content of oleic acid is 70% by weight or more.
本発明のコーヒークリーム用油脂組成物は、構成脂肪酸組成中、オレイン酸の含有量が７５重量%以上であることが好ましい。 In the oil and fat composition for coffee cream of the present invention, the content of oleic acid is preferably 75% by weight or more in the constituent fatty acid composition.
本発明のコーヒークリーム用油脂組成物は、構成脂肪酸組成中、炭素数８〜１２の飽和脂肪酸の含有量が２重量%以下であることが好ましい。より好ましくは、１重量%以下である。 In the oil and fat composition for coffee cream of the present invention, the content of saturated fatty acids having 8 to 12 carbon atoms is preferably 2% by weight or less in the constituent fatty acid composition. More preferably, it is 1% by weight or less.
本発明のコーヒークリーム用油脂組成物は、構成脂肪酸組成中、トランス脂肪酸含有量が２重量%以下であることが好ましい。より好ましくは、１重量%以下である。 The fat composition for coffee cream of the present invention preferably has a trans fatty acid content of 2% by weight or less in the constituent fatty acid composition. More preferably, it is 1% by weight or less.
コーヒークリーム用油脂組成物に使用することができる油脂としては、ハイオレイックヒマワリ油、ハイオレイックナタネ油、ヒマワリ油、ナタネ油、大豆油、コーン油、綿実油、紅花油、オリーブ油、またそれらを分別、配合、エステル交換等した油脂が挙げられる。これらの中でも、ハイオレイックナタネ油、ハイオレイックヒマワリ油、ハイオレイックナタネ油、ハイオレイックサフラワー油、ヒマワリ油、ナタネ油、サフラワー油が例示できる。これらの油脂を2種類以上組み合わせて用いてもよい。 Examples of oils and fats that can be used in the oil composition for coffee cream include high oleic sunflower oil, high oleic rapeseed oil, sunflower oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, Examples include oils and fats that have been fractionated, blended, and transesterified. Among these, high oleic rapeseed oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil, sunflower oil, rapeseed oil and safflower oil can be exemplified. Two or more of these oils and fats may be used in combination.
本発明では、構成脂肪酸組成中のオレイン酸含量が７０重量%以上である油脂を、１０重量%以上含有することが好ましい。より好ましくは２０重量％以上、さらに好ましくは３０重量％以上、最も好ましくは５０重量％以上である。 In this invention, it is preferable to contain 10 weight% or more of fats and oils whose oleic acid content in a constituent fatty acid composition is 70 weight% or more. More preferably, it is 20 weight% or more, More preferably, it is 30 weight% or more, Most preferably, it is 50 weight% or more.
本発明では、コーヒークリーム用油脂組成物の酸化安定性を向上させるために、酸化防止剤を含有する。酸化防止剤としては、トコフェロール等の油溶性の抗酸化剤、ローズマリー抽出物、ヤマモモ抽出物等の水溶性ポリフェノール類、およびアスコルビン酸等、水溶性の抗酸化物質は、本発明の所望する機能、風味と酸化安定性を損なわない範囲で組み合わせて使用することができる。 In this invention, in order to improve the oxidation stability of the oil-fat composition for coffee creams, an antioxidant is contained. Antioxidants include oil-soluble antioxidants such as tocopherol, water-soluble polyphenols such as rosemary extract and bayberry extract, and water-soluble antioxidants such as ascorbic acid. , And can be used in combination as long as the flavor and oxidation stability are not impaired.
本発明のコーヒークリーム用油脂組成物は、好ましくは水溶性の酸化防止剤の含有量が９０重量ｐｐｍ〜４０００重量ｐｐｍ 、下限の値がより好ましくは１５０重量ｐｐｍ 、上限の値がより好ましくは２５００重量ｐｐｍ、上限の値がさらに好ましくは１０００重量ｐｐｍ、上限の値が最も好ましくは５００重量ｐｐｍである。９０重量ｐｐｍ未満では、十分な酸化安定性向上効果が得られない場合がある、４０００重量ｐｐｍを超えると得られる効果との対比で非効率である場合があるため好ましくない。本態様において、乳化剤含有量は茶ポリフェノール含有量の２倍以下、好ましくは１．５倍以下、より好ましくは１．２倍以下、さらに好ましくは１．０倍以下である。乳化剤含有量が茶ポリフェノール含有量の２倍を超えると、乳化剤由来の好ましくない風味が感じられるようになり、食品本来の良好な風味が得られなくなる場合があるため好ましくない。 The oil / fat composition for coffee cream of the present invention preferably has a water-soluble antioxidant content of 90 ppm to 4000 ppm by weight, more preferably a lower limit value of 150 ppm by weight, and an upper limit value of more preferably 2500. Weight ppm, the upper limit value is more preferably 1000 ppm by weight, and the upper limit value is most preferably 500 ppm by weight. If it is less than 90 ppm by weight, a sufficient oxidation stability improvement effect may not be obtained, and if it exceeds 4000 ppm by weight, it may be inefficient in comparison with the effect obtained, which is not preferable. In this embodiment, the emulsifier content is not more than twice the tea polyphenol content, preferably not more than 1.5 times, more preferably not more than 1.2 times, and still more preferably not more than 1.0 times. When the emulsifier content exceeds twice the tea polyphenol content, an unfavorable flavor derived from the emulsifier can be felt, and the original good flavor of food may not be obtained.
本発明のコーヒークリーム用油脂組成物は、酸化防止剤が油脂中に分散した状態であって、均質に分散した状態が好ましく、より好ましくは、酸化防止剤が水溶性であって、さらに好ましくは水溶液に溶解した状態で添加された水溶性酸化防止剤を含有する。より好ましくは水溶性の茶ポリフェノールを使用する。本発明で使用する水溶性茶ポリフェノールは、茶抽出物の油溶性画分を含まない水溶性茶ポリフェノールを用いることが好ましい。茶抽出物の油溶性画分には、苦み・渋味の成分が含まれているためである。油溶性画分を含まない水溶性茶ポリフェノールを得る好ましい方法として、熱水、アルコール等の水性媒体を用いて、茶葉より抽出する方法が例示できる。より好ましくは、水溶液抽出が例示できる。有機溶媒を用いることなく、水溶液を用いて抽出することで、油溶性画分を殆ど含まない、水溶性茶ポリフェノールを得ることができる。水溶性茶ポリフェノールはカテキン類を主成分とし、代表的なカテキン類として８ 種存在することが知られており、ガレート型カテキン として、エピガロカテキンガレート、エピカテキンガレート、カテキンガレート、ガロカテキンガレートが例示できる。遊離型カテキンとして、エピガロカテキン、エピカテキン、カテキン、ガロカテキンが例示できる。水溶性茶ポリフェノールは、かかるカテキン類以外に、茶葉の発酵状態により発生する酸化されたポリフェノール類も含まれる。本発明において、かかるカテキン類やポリフェノール類を１ 種以上含有する水溶性茶ポリフェノールを用いることが好ましい。さらに好ましくは、ポリフェノール濃度が一定の濃度範囲に調整された、市販されている水溶性茶ポリフェノール含有組成物を使用することが好ましく、最も好ましくは、乳化剤等で調整されていない水溶性の物が好ましい。好ましい水溶性茶ポリフェノール含有組成物として、太陽化学株式会社製、商品名： サンフェノン、三菱化学フーズ株式会社製、商品名： サンフード等が例示できる。効率的に高濃度で油脂中に分散させることが可能な為、水溶性茶ポリフェノール含有組成物中のポリフェノール含有量としては高いほど良く、水溶性茶ポリフェノール含有組成物中に水溶性茶ポリフェノールを５ ０ ％ 以上含有することが好ましい。 The oil and fat composition for coffee cream of the present invention is in a state in which the antioxidant is dispersed in the oil and fat, preferably in a homogeneously dispersed state, more preferably, the antioxidant is water-soluble, and more preferably Contains a water-soluble antioxidant added in a dissolved state in an aqueous solution. More preferably, a water-soluble tea polyphenol is used. The water-soluble tea polyphenol used in the present invention is preferably a water-soluble tea polyphenol that does not contain the oil-soluble fraction of the tea extract. This is because the oil-soluble fraction of tea extract contains bitter and astringent ingredients. As a preferred method for obtaining a water-soluble tea polyphenol containing no oil-soluble fraction, a method of extracting from tea leaves using an aqueous medium such as hot water or alcohol can be exemplified. More preferably, aqueous solution extraction can be illustrated. By extracting with an aqueous solution without using an organic solvent, a water-soluble tea polyphenol containing almost no oil-soluble fraction can be obtained. Water-soluble tea polyphenols are mainly composed of catechins, and it is known that there are eight types of typical catechins. As gallate-type catechins, epigallocatechin gallate, epicatechin gallate, catechin gallate, and gallocatechin gallate are known. It can be illustrated. Examples of free catechins include epigallocatechin, epicatechin, catechin, and gallocatechin. In addition to such catechins, water-soluble tea polyphenols include oxidized polyphenols generated by the fermented state of tea leaves. In the present invention, it is preferable to use a water-soluble tea polyphenol containing at least one of such catechins and polyphenols. More preferably, it is preferable to use a commercially available water-soluble tea polyphenol-containing composition in which the polyphenol concentration is adjusted to a certain concentration range, and most preferably, a water-soluble product not adjusted with an emulsifier or the like is used. preferable. Examples of preferable water-soluble tea polyphenol-containing compositions include those manufactured by Taiyo Kagaku Co., Ltd., trade names: Sunphenon, Mitsubishi Chemical Foods Co., Ltd., trade names: Sunfood, and the like. Since it can be efficiently dispersed in fats and oils, the higher the polyphenol content in the water-soluble tea polyphenol-containing composition, the better. The water-soluble tea polyphenol content in the water-soluble tea polyphenol-containing composition is 5 It is preferable to contain 0% or more.
本発明のコーヒークリーム用油脂組成物は、水溶性の酸化防止剤を含有した場合であっても、さらに既知の酸化防止剤を併用する事が出来る。併用する酸化防止剤としては、天然及び合成された酸化防止剤が使用でき、例えば、各種トコフェロール類が挙げられ、α、β、γ、δ等が濃縮されたトコフェロール製剤やミックストコフェロール、あるいはトコフェロールと同等の機能を有するトコトリエノール類も使用できる。その他、Ｌ−アスコルビン酸ステアレート、Ｌ−アスコルビン酸パルミテート、エリソルビン酸ナトリウム、ごま抽出物、等油脂の酸化防止剤として使用可能な酸化防止剤は、上記例に限定すること無く使用することができる。その添加量は、通常０．０００２〜２重量％であり、好ましくは０．００２〜０．０５重量％である。 Even if the oil-fat composition for coffee cream of the present invention contains a water-soluble antioxidant, a known antioxidant can be used in combination. As the antioxidant used in combination, natural and synthesized antioxidants can be used, for example, various tocopherols, and tocopherol preparations, mixed tocopherols or tocopherols in which α, β, γ, δ, etc. are concentrated Tocotrienols having an equivalent function can also be used. In addition, antioxidants that can be used as antioxidants for oils and fats, such as L-ascorbic acid stearate, L-ascorbic acid palmitate, sodium erythorbate, sesame extract, etc., can be used without being limited to the above examples. . The amount added is usually 0.0002 to 2% by weight, preferably 0.002 to 0.05% by weight.
本発明では、酸化安定性をＣＤＭ安定性により評価する。ＣＤＭ（Conductmetric Determination Method）安定性とは、油脂の酸化安定性を示す値である。ＣＤＭ安定性試験により得られた値を、本明細書では「ＣＤＭ 安定性時間」として、酸化安定性の評価の指標とする。ＣＤＭ安定性時間が長いほど酸化安定性が優れている。本明細書において、ＣＤＭ安定性試験の方法は、基準油脂分析試験法2.5.1.2-1996に従う。詳しくは、油脂を反応容器中で１２０℃ に加熱しながら清浄空気を送り込み、酸化により生成した揮発性分解物を水中に捕集し、水の導電率を継続して測定する。その値が急激に変化する折曲点までの時間が前記「ＣＤＭ安定性時間」を示す。 In the present invention, oxidative stability is evaluated by CDM stability. CDM (Conductmetric Determination Method) stability is a value indicating the oxidative stability of fats and oils. In this specification, the value obtained by the CDM stability test is referred to as “CDM stability time” and is used as an index for evaluating oxidation stability. The longer the CDM stability time, the better the oxidation stability. In this specification, the CDM stability test method is in accordance with the standard oil analysis method 2.5.1.2-1996. Specifically, clean air is sent in while heating the fats and oils to 120 ° C. in a reaction vessel, and volatile decomposition products generated by oxidation are collected in water, and the conductivity of water is continuously measured. The time until the bending point at which the value changes abruptly indicates the “CDM stability time”.
本発明では、前記した（A）〜（D）を全て満たし、酸化防止剤を含有することで、CDM安定性時間２０時間以上のコーヒークリーム用油脂組成物が得られる。 In the present invention, an oil / fat composition for coffee cream having a CDM stability time of 20 hours or more is obtained by satisfying all of the above (A) to (D) and containing an antioxidant.
本発明のコーヒークリーム用油脂組成物に使用される乳化剤は、W/O型乳化作用を有する乳化剤であれば特に制限はなく、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等を使用することができる。好ましい乳化剤として、ポリグリセリン縮合リシノレイン酸エステルが使用できる。例えば、市販されている理研ビタミン株式会社製 ポエムPR-100、ポエム PR-300、阪本薬品工業株式会社製 SYグリスターCRS-75、SYグリスターCR-ED、太陽化学株式会社製 サンソフト818H等が例示できる。 The emulsifier used in the oil composition for coffee cream of the present invention is not particularly limited as long as it is an emulsifier having a W / O type emulsifying action, and polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like are used. be able to. As a preferred emulsifier, polyglycerin condensed ricinoleic acid ester can be used. For example, commercially available RIKEN Vitamin Co., Ltd. Poem PR-100, Poem PR-300, Sakamoto Yakuhin Co., Ltd. SY Glyster CRS-75, SY Glyster CR-ED, Taiyo Kagaku Co., Ltd. Sunsoft 818H etc. it can.
本発明のコーヒークリーム用油脂組成物を得る方法は、油脂に水溶性茶ポリフェノールを分散させることができれば特に限定はされないが、水溶性茶ポリフェノールを含有してなる食用油脂を得ようとすれば、例えば、水溶性茶ポリフェノール含有組成物を１ 重量％ 溶解した水溶液を作製し、油脂中に規定量加えた後、５０〜１８０℃ 、０．５〜１００ｔｏｒｒの減圧条件下で攪拌しながら１５分〜１時間処理して十分に脱水を行うことにより水溶性茶ポリフェノールを含有する食用油脂を得ることができる。水溶性茶ポリフェノール含有組成物を溶解する水溶液の濃度は０．１〜６０重量％が好ましく、さらに好ましくは１〜５０重量％である。０．１重量％ 未満では、かかる水溶液を油脂に添加した際、油脂に対する水の量が多くなり水分除去に長時間を要するため好ましくない。また、６０重量％ を超えると水溶性茶ポリフェノール含有組成物に含まれる水溶性茶ポリフェノールが析出して油脂への含有量が低下するため好ましくない。温度は５０〜１８０℃が好ましく、５０℃未満では水分除去に長時間を要するため好ましくない。減圧条件は、０．５〜１００ｔｏｒｒが好ましく、可及的に低い方が好ましい。 The method for obtaining the oil and fat composition for coffee cream of the present invention is not particularly limited as long as the water-soluble tea polyphenol can be dispersed in the oil and fat, but if an attempt is made to obtain an edible oil and fat containing the water-soluble tea polyphenol, For example, an aqueous solution in which 1% by weight of a water-soluble tea polyphenol-containing composition is dissolved is prepared, and after adding a specified amount in fats and oils, the mixture is stirred for 15 minutes at 50 to 180 ° C. under reduced pressure of 0.5 to 100 torr An edible oil and fat containing a water-soluble tea polyphenol can be obtained by sufficiently dehydrating after treatment for 1 hour. The concentration of the aqueous solution for dissolving the water-soluble tea polyphenol-containing composition is preferably 0.1 to 60% by weight, more preferably 1 to 50% by weight. If it is less than 0.1% by weight, when such an aqueous solution is added to fats and oils, the amount of water relative to the fats and oils increases, and it takes a long time to remove moisture, which is not preferable. On the other hand, if it exceeds 60% by weight, the water-soluble tea polyphenol contained in the water-soluble tea polyphenol-containing composition is precipitated, and the content in fats and oils is not preferable. The temperature is preferably 50 to 180 ° C., and less than 50 ° C. is not preferable because it takes a long time to remove moisture. The decompression condition is preferably 0.5 to 100 torr, and is preferably as low as possible.
以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、ppm及び%はいずれ重量基準を意味する。 EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, ppm and% mean weight basis.
＜コーヒークリーム用油脂組成物の作製方法１＞
茶ポリフェノール含有組成物（太陽化学株式会社製：商品名：サンフェノン９０Ｓ）を水に加え、１０重量％茶ポリフェノール含有組成物が溶解した水溶液を作製する。次いで５０℃に加温した表１の油脂１ｋｇに、乳化剤（理研ビタミン株式会社製 ポエムPR-100）を０．１５ｇ加えて溶解し、さらに１０重量％茶ポリフェノール含有組成物が溶解した水溶液を２．２５ｇ加えた後、ホモミキサー（ＴＫ ROBO ＭＩＸ：特殊機化工業株式会社製）にて１００００ｒｐｍｘ１０分の撹拌を行った。その後、５０℃、１０ｔｏｒｒの減圧条件下で、攪拌しながら３０分間脱水処理を行い、茶ポリフェノール１８０重量ｐｐｍ、乳化剤１５０重量ｐｐｍを含有するコーヒークリーム用油脂組成物を得た。<The preparation method 1 of the oil-fat composition for coffee cream>
A tea polyphenol-containing composition (manufactured by Taiyo Kagaku Co., Ltd .: trade name: Sanphenon 90S) is added to water to prepare an aqueous solution in which the 10 wt% tea polyphenol-containing composition is dissolved. Next, 0.15 g of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) was added to 1 kg of fats and oils heated to 50 ° C. and dissolved, and then an aqueous solution containing 10 wt% tea polyphenol-containing composition was dissolved. After adding 25 g, the mixture was stirred at 10000 rpm × 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Thereafter, dehydration treatment was carried out for 30 minutes with stirring under reduced pressure conditions of 50 ° C. and 10 torr to obtain an oil / fat composition for coffee cream containing 180 wt ppm tea polyphenol and 150 wt ppm emulsifier.
＜コーヒークリーム用油脂組成物の作製方法２＞
茶ポリフェノール含有組成物（太陽化学株式会社製：商品名：サンフェノン９０Ｓ）を水に加え、１０重量％茶ポリフェノール含有組成物が溶解した水溶液を作製する。次いで５０℃に加温した表１の油脂１ｋｇに、乳化剤（理研ビタミン株式会社製 ポエムPR-100）を０．１５ｇ加えて溶解し、さらに１０重量％茶ポリフェノール含有組成物が溶解した水溶液を４．５０ｇ加えた後、ホモミキサー（ＴＫ ROBO ＭＩＸ：特殊機化工業株式会社製）にて１００００ｒｐｍｘ１０分の撹拌を行った。その後、５０℃、１０ｔｏｒｒの減圧条件下で、攪拌しながら３０分間脱水処理を行い、茶ポリフェノール３６０重量ｐｐｍ、乳化剤１５０重量ｐｐｍを含有するコーヒークリーム用油脂組成物を得た。<The preparation method 2 of the oil-fat composition for coffee cream>
A tea polyphenol-containing composition (manufactured by Taiyo Kagaku Co., Ltd .: trade name: Sanphenon 90S) is added to water to prepare an aqueous solution in which the 10 wt% tea polyphenol-containing composition is dissolved. Next, 0.15 g of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) was added to 1 kg of fats and oils heated to 50 ° C. and dissolved, and an aqueous solution containing 10 wt% tea polyphenol-containing composition was dissolved. After adding 50 g, the mixture was stirred at 10000 rpm × 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Thereafter, dehydration treatment was performed for 30 minutes with stirring under reduced pressure conditions of 50 ° C. and 10 torr to obtain an oil and fat composition for coffee cream containing 360 ppm by weight of tea polyphenol and 150 ppm by weight of emulsifier.
表１記載の油脂を配合し、同じく表１に記載された作製方法１若しくは、作製方法２に従い、コーヒークリーム用油脂組成物Ａ〜コーヒークリーム用油脂組成物Ｋを作製した。用いた油脂の脂肪酸組成を表２に示す。 Oils and fats listed in Table 1 were blended, and according to Preparation Method 1 or Preparation Method 2 also described in Table 1, Coffee Cream Oils and Fats Composition A to Coffee Cream Oils and Fats Composition K were prepared. Table 2 shows the fatty acid composition of the fats and oils used.
＜評価方法＞
ＣＤＭ安定性時間
メトローム社製ＣＤＭ試験機ランシマットを使用してコーヒークリーム油脂組成物の酸化安定性を評価する。各コーヒークリーム用油脂組成物の酸化安定性の判定は、コーヒークリーム用油脂組成物の酸化安定性の増加に相関してCDM安定性時間が延びることによる時間差の比較により行った。測定条件:測定温度120℃、空気吹き込み量２０Ｌ/ｈ、油脂検体３ｇ仕込み。<Evaluation method>
CDM Stability Time The oxidation stability of the coffee cream fat composition is evaluated using a CDM tester rancimat manufactured by Metrohm. The determination of the oxidative stability of each oil and fat composition for coffee cream was performed by comparing the time difference due to the CDM stability time extending in correlation with the increase in the oxidative stability of the oil and fat composition for coffee cream. Measurement conditions: Measurement temperature 120 ° C., air blowing rate 20 L / h, 3 g of fat sample.
（実施例１）
コーヒークリーム用油脂組成物Aを上記の方法に従って評価した。結果を表４に纏めた。Example 1
The oil / fat composition A for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（実施例２）
コーヒークリーム用油脂組成物Bを上記の方法に従って評価した。結果を表４に纏めた。(Example 2)
The oil / fat composition B for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（実施例３）
コーヒークリーム用油脂組成物Dを上記の方法に従って評価した。結果を表４に纏めた。(Example 3)
The oil / fat composition D for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（実施例４）
コーヒークリーム用油脂組成物Fを上記の方法に従って評価した。結果を表４に纏めた。Example 4
The oil / fat composition F for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（実施例５）
コーヒークリーム用油脂組成物Gを上記の方法に従って評価した。結果を表４に纏めた。(Example 5)
The oil / fat composition G for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（実施例６）
コーヒークリーム用油脂組成物Hを上記の方法に従って評価した。結果を表４に纏めた。(Example 6)
The oil / fat composition H for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（実施例７）
コーヒークリーム用油脂組成物Iを上記の方法に従って評価した。結果を表４に纏めた。(Example 7)
The oil / fat composition I for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（実施例８）
コーヒークリーム用油脂組成物Jを上記の方法に従って評価した。結果を表４に纏めた。(Example 8)
The oil / fat composition J for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（実施例９）
コーヒークリーム用油脂組成物Kを上記の方法に従って評価した。結果を表４に纏めた。Example 9
The oil / fat composition K for coffee cream was evaluated according to the method described above. The results are summarized in Table 4.
（比較例１）
表３記載の油脂を配合し、上記の方法に従って評価した。結果を表４に纏めた。(Comparative Example 1)
The fats and oils listed in Table 3 were blended and evaluated according to the above methods. The results are summarized in Table 4.
（比較例２）
表３記載の油脂を配合し、上記の方法に従って評価した。結果を表４に纏めた。(Comparative Example 2)
The fats and oils listed in Table 3 were blended and evaluated according to the above methods. The results are summarized in Table 4.
（比較例３）
表３記載の油脂を配合し、上記の方法に従って評価した。結果を表４に纏めた。(Comparative Example 3)
The fats and oils listed in Table 3 were blended and evaluated according to the above methods. The results are summarized in Table 4.
（比較例４）
コーヒークリーム油脂組成物Cを上記の方法に従って評価した。結果を表４に纏めた。(Comparative Example 4)
Coffee cream oil composition C was evaluated according to the method described above. The results are summarized in Table 4.
（比較例５）
コーヒークリーム油脂組成物Eを上記の方法に従って評価した。結果を表４に纏めた。(Comparative Example 5)
Coffee cream oil composition E was evaluated according to the method described above. The results are summarized in Table 4.
（比較例６）
表３記載の油脂を配合し、上記の方法に従って評価した。結果を表４に纏めた。(Comparative Example 6)
The fats and oils listed in Table 3 were blended and evaluated according to the above methods. The results are summarized in Table 4.
（比較例７）
表３記載の油脂を配合し、上記の方法に従って評価した。結果を表４に纏めた。(Comparative Example 7)
The fats and oils listed in Table 3 were blended and evaluated according to the above methods. The results are summarized in Table 4.
（表４の考察）
表４より、実施例１〜９は、規定する要件を全て満たし、CDM安定性時間が２０時間以上で良好な酸化安定性を有するコーヒークリーム用油脂組成物が得られた。
比較例１〜７はCDM安定性時間が２０時間未満で不合格であった。(Consideration of Table 4)
From Table 4, Examples 1-9 satisfy | filled all the prescription | regulation requirements, and the oil-fat composition for coffee creams which has favorable oxidation stability with CDM stability time of 20 hours or more was obtained.
Comparative Examples 1-7 were rejected with a CDM stability time of less than 20 hours.
表５記載の油脂を配合し、作製方法１に従い、コーヒークリーム用油脂組成物Ｌ、Ｍを作製した。 Oils and fats for coffee creams L and M were prepared according to Preparation Method 1 by blending the oils and fats listed in Table 5.
（実施例１０）
コーヒークリーム用油脂組成物Ｌを上記の方法に従って評価した。結果を表６に纏めた。(Example 10)
The oil / fat composition L for coffee cream was evaluated according to the method described above. The results are summarized in Table 6.
（実施例１１）
コーヒークリーム用油脂組成物Ｍを上記の方法に従って評価した。結果を表６に纏めた。(Example 11)
The oil / fat composition M for coffee cream was evaluated according to the method described above. The results are summarized in Table 6.
（表６の考察）
実施例１０、１１は、規定する要件を全て満たし、CDM安定性時間が２０時間以上で良好な酸化安定性を有するコーヒークリーム用油脂組成物が得られた。(Consideration of Table 6)
In Examples 10 and 11, an oil / fat composition for coffee cream having satisfactory oxidative stability with a CDM stability time of 20 hours or longer was obtained.
本発明により、低トランス酸、低飽和脂肪酸含有量、且つ、酸化安定性に優れるコーヒークリーム用油脂組成物を提供することができる。 According to the present invention, it is possible to provide an oil / fat composition for coffee cream having a low trans acid content, a low saturated fatty acid content, and excellent oxidation stability.
Claims (6)
（A）構成脂肪酸組成中、炭素数８〜１２の飽和脂肪酸の含有量が３重量%以下
（B）構成脂肪酸組成中、炭素数１６〜２０の不飽和脂肪酸の含有量が５０〜９５重量%
（C）構成脂肪酸組成中、トランス脂肪酸含有量が３％以下
（D）構成脂肪酸組成中、オレイン酸の含有量７０重量%以上An oil and fat composition for coffee cream, which satisfies all of the following (A) to (D) and contains an antioxidant, and has a CDM stability time of 20 hours or more.
(A) In the constituent fatty acid composition, the content of saturated fatty acid having 8 to 12 carbon atoms is 3% by weight or less. (B) In the constituent fatty acid composition, the content of unsaturated fatty acid having 16 to 20 carbon atoms is 50 to 95% by weight.
(C) In the constituent fatty acid composition, the trans fatty acid content is 3% or less. (D) In the constituent fatty acid composition, the content of oleic acid is 70% by weight or more.
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| PCT/JP2016/080573 WO2017065284A1 (en) | 2015-10-16 | 2016-10-14 | Oil or fat composition for coffee cream |
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| JP2014510541A (en) * | 2011-04-15 | 2014-05-01 | ネステク ソシエテ アノニム | Stable creamer composition |
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| JP2014226127A (en) * | 2013-05-27 | 2014-12-08 | 太陽油脂株式会社 | Oil and fat composition for cream |
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| JP4768868B1 (en) * | 2010-06-11 | 2011-09-07 | 植田製油株式会社 | Oils and fats for emulsified foods and emulsified foods |
| WO2016023811A1 (en) * | 2014-08-14 | 2016-02-18 | Nestec S.A. | Liquid creamers containing a combination of natural oil soluble and water dispersible antioxidants |
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| JP2009153491A (en) * | 2007-12-27 | 2009-07-16 | Nof Corp | Oil and fat composition for liquid coffee whitener |
| JP2010004741A (en) * | 2008-06-24 | 2010-01-14 | Nisshin Oillio Group Ltd | Oil-and-fat composition for liquid cream |
| JP2013511963A (en) * | 2009-11-25 | 2013-04-11 | ネステク ソシエテ アノニム | Liquid creamer and method for producing them |
| JP2013511965A (en) * | 2009-11-25 | 2013-04-11 | ネステク ソシエテ アノニム | Oxidation stable oils and blends and compositions containing them |
| JP2014510541A (en) * | 2011-04-15 | 2014-05-01 | ネステク ソシエテ アノニム | Stable creamer composition |
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| JP2016054675A (en) * | 2014-09-09 | 2016-04-21 | 太陽油脂株式会社 | Oil and fat composition for cream |
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| PH12018500790A1 (en) | 2018-10-29 |
| WO2017065284A1 (en) | 2017-04-20 |
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