TW200303171A - Triglyceride compositions - Google Patents
Triglyceride compositions Download PDFInfo
- Publication number
- TW200303171A TW200303171A TW091132678A TW91132678A TW200303171A TW 200303171 A TW200303171 A TW 200303171A TW 091132678 A TW091132678 A TW 091132678A TW 91132678 A TW91132678 A TW 91132678A TW 200303171 A TW200303171 A TW 200303171A
- Authority
- TW
- Taiwan
- Prior art keywords
- oil
- fatty acids
- foaming
- acid
- triglyceride
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
Abstract
Description
200303171 ⑴ 玫，發明說明 (發明說明應敘明：發明所屬之技術領域，先前技術，内容，實施方式及圖式簡單說明） 發明所屬之技術領域 本發明係關於糕餅’蛋糕，甜點，麵包等之裝飾用， 餡用及夾心用之甘油三酸醋組合物，使用該組合物之起泡 性香酥油，起泡性水中油型（0/WS )乳化物，起泡性油中 水犁（W/0型）乳化物及起泡性油中水中油型（〇/w/〇型）乳 化物以及將該組合物起泡之高起泡性奶油。 先前技術 水中油型乳化油脂組合物，由於外相為水相，口内、容 化性良好，具有帶有清爽水性感之獨特口感與遲延顯現： 厚咮’且其可製性未受油脂硬度影響，不發黏而展延性良 好等特徵，泛用於西點，麵包用起泡奶油。 用於此目的之起泡性水中油型爲丨 玉礼化物，宜具備下列特 性。 (1) 起泡性水中油型乳化物之保 ^ ^ 你存中，輸送中或使用中 ，不致於受通常外部環境變化而弓丨 i黏度增加或固化（呈 有高度乳化安定性）。 (2) 作為起泡奶油使用時，達成 1起泡狀悲之時間穩 定，起泡終點有適宜彈性，起泡性 「^％疋，並且可容易實施 所謂作化」，亦則造形性良好（起泡特性 (3) 於蛋糕，麵包適用起泡奶 為2 1乍為餡料，裝飾，夾心 時，爿b保持長久奶油組織保型性 不致於產生水分離（耐 水分離性)，並且保持表面平滑性及光澤(外觀良好)。 ⑷口内溶融感良好，無異物感，味道及口感均: 憂異， 200303171 (2) 發明說明續頁 保存於5〜1 2 °C商品櫥内時之經時變化少（保存性良好）。 為製得具有上述優異特性之高品質奶油，業界曾對製 程及原料配方投入多項研究與檢討。例如，特開昭 63〜267250號及特開平3〜623 87號公報揭示各種乳化劑之 選擇，或天然或合成漿料之配方以及奶蛋白之變性或改質 。但是，若使用大量添加物，將引起乳化物之最基本之特 性，味道及口感之降低，因此添加物之使用自有限度。另 一報告是，針對水中油型乳化物中之油脂本身之檢討（專 利第3 1 1 2 5 5 1號），係採用特定混酸基甘油三酸酯。但祇揭 示之利用溶劑分離高融點部之油脂調製方法，其製造成本 既高，起泡性能亦不甚滿足。 至於香穌油，油中水型乳化物及油中水中油型乳化物 ，由於外相為油脂，微生物不易繁殖，其起泡物之保型性 優異，保存性良好而廣泛利用於奶油，塗油，夾心，烹調 ，製餅及麵包等。但是此型油脂組合物，由於外相是油脂 ，口内溶融感不佳，若為改善該缺點就不得不使用融點較 低（則柔軟）之油脂為外相，如此則容易導致保型性惡化而 引起油脂分離（oil off)。 為改良此類外相為油脂之香穌油，油中水型乳化物及 油中水中油型乳化物之缺點，曾有採用具有特定混酸基之 甘油三酸酯（專利第20489 1 6號），或採用特定固體脂肪含 量（SFC)之油脂（特開平4-325 054號）等方法報告，但僅揭 示藉由高融點部分之分離調製所需油脂之方法，其製造成 本既高，口溶性等口感與保型性亦難以兼顧。 200303171 (3) 本發明之目的係提供一種具備起泡性奶油 異起泡性，保型性，離水对性，油脂分離耐括 且口溶口感及味道良好之甘油三酸酯組合物， 泡性水中油型乳化物，起泡性油中水型乳化物 中水中型乳化物，以及使用上述各種原料起泡 油（whip cream) 〇 發明内容 本發明人發現，以含有特定量之特定長鏈 基之甘油三酸酯，特定中鏈脂肪酸之混酸基甘 鏈長差距大而/ί堇.以飽和脂肪酸構成之甘油三 三酸酯組合物作為油相之香酥油及該形態之与 泡性良好，具備起泡奶油應具備之各物性，口 佳且經時安定性頗佳。 本發明係提供一種甘油三酸酯組合物，其 三種甘油三酸酯X，Υ，Ζ之合計量30〜80重量 ，乙三成分之含有重量比率在由圖1之點a(X = Z = 0)，點 b (X = 75，Y = 25，Z二0)，點 c (X = 20，\ ，點 d (X = 42，Y = 3，Z = 55)及點 e (X = 80，Y = 點圍成之範圍内者，其中X :以碳數2 0以上之 與碳數1 8之不飽和脂肪酸為構成脂肪酸，且構 碳數之合計為5 0以上之甘油三酸酯，Υ :以碳 飽和脂肪酸與碳數8〜1 2之飽和脂肪酸為構成 構成脂肪酸之全部為飽和脂肪酸之甘油三酸g 數8〜1 2之飽和脂肪酸與碳數1 8之不飽和脂肪 __讀_ 應具備之優 .及作業性， 香穌油，起 及起泡性油 之起泡性奶 脂肪酸混酸 油三酸酯及 酸酯之甘油 L化物，其起 感，味道均 係含有下列 %，且 X，Υ 80 ， Υ二20 ， 、25，Ζ二 55) 3 ， Ζ=17)各 飽和脂肪酸 成脂肪酸之 數2 0以上之 脂肪酸，且 旨，Ζ ··以碳 酸為構成脂 200303171 簡纖賴; (4) 肪酸，且構成脂肪酸之碳數之合計為未達5 0之甘油三酸 酯。 本發明亦提供一種含有上述甘油三酸酯組合物之香酉禾 油0 本發明亦提供一種含有上述甘油三酸酯組合物之起泡 性油中水型乳化物或起泡性油中水中油型乳化物。200303171 ⑴ Rose, description of the invention (the description of the invention should state: the technical field to which the invention belongs, the prior art, the content, the embodiments and the drawings are briefly explained) The technical field to which the invention belongs The present invention relates to cakes, cakes, desserts, bread, etc Triglyceride composition for decoration, filling and sandwich, foaming ghee, foaming oil-in-water (0 / WS) emulsified product, foaming oil in water plow (W / 0 type) emulsified product and oil-in-water type (0 / w / 0 type) emulsified product of foaming oil and high foaming cream with foaming composition. The oil-in-water emulsified oil and fat composition of the prior art, because the external phase is a water phase, has a good compatibility in the mouth, has a unique taste and a delayed appearance with a refreshing water sex: Hou 'and its manufacturability is not affected by the hardness of the oil, It is non-sticky and has good ductility. It is widely used in pastries and whipped cream for bread. The foaming water-in-oil type used for this purpose is a jade compound, which should have the following characteristics. (1) Guarantee of foaming oil-in-water emulsion ^ ^ During your storage, transportation or use, it will not be subject to changes in the external environment and the viscosity will increase or solidify (presenting a high degree of emulsification stability). (2) When used as a foaming cream, the time to achieve 1 foaming sorrow is stable, the foaming end point is suitable for elasticity, the foaming property is "^% 疋, and the so-called effect can be easily implemented", and the shapeability is good ( Foaming properties (3) For cakes and breads, suitable for foaming milk is 2 1 for filling, decoration, when sandwiched, 爿 b maintains long-term cream structure, does not cause water separation (water separation resistance), and maintains the surface Smoothness and gloss (good appearance). 良好 Good melting in the mouth, no foreign body sensation, both taste and mouth feel: worry, 200303171 (2) Description of the invention Continued pages stored at 5 ~ 1 2 ° C Less change (good preservation). In order to obtain high-quality cream with the above-mentioned excellent characteristics, the industry has invested a lot of research and review on the process and raw material formula. For example, JP-A No. 63 ~ 267250 and JP-A No. 3 ~ 623 87 The bulletin reveals the choice of various emulsifiers, or the formulation of natural or synthetic slurries, and the denaturation or modification of milk proteins. However, if a large amount of additives is used, it will cause the most basic characteristics of the emulsifiers, and the taste and taste will be reduced. The use of this additive is limited. Another report is that the review of the oil and fat itself in the oil-in-water emulsion (Patent No. 3 1 2 5 5 1) uses a specific mixed acid triglyceride. But Only the method for preparing fats and oils by using a solvent to separate the high melting point is not only high in manufacturing cost, but also insufficient in foaming performance. As for fragrant oil, water-in-oil emulsion and oil-in-water emulsion, because The external phase is oil and fat, and the microorganisms are not easy to multiply. The foaming material has excellent shape retention and good preservability, and is widely used in cream, oiling, sandwich, cooking, cake making, bread, etc. However, this type of oil and fat composition, because the external phase is Grease, poor melting in the mouth, in order to improve this disadvantage, it is necessary to use a lower melting point (then soft) grease as the external phase, so it is easy to cause deterioration of shape retention and cause oil off (oil off). The external phase is the fragrant oil of fats and oils, the disadvantages of water-in-oil emulsions and oil-in-water emulsions. Triglycerides with specific mixed acid groups have been used (Patent No. 20489 1 6), or Reports on oils and fats with fixed solid fat content (SFC) (Japanese Patent Application Laid-Open No. 4-325 054), but only reveals the method of preparing the required oils and fats through the separation of high melting point parts. Its manufacturing cost is high, and the taste of the mouth is soluble. 200303171 (3) The purpose of the present invention is to provide a glycerin which has foaming cream, different foaming properties, shape retention, water resistance, oil separation resistance, and good mouthfeel and taste. Tri-ester composition, foaming oil-in-water emulsion, foaming oil-in-water emulsion, water-in-water emulsion, and whip cream using the above-mentioned various raw materials. SUMMARY OF THE INVENTION The inventors have discovered that Contains a specific amount of a specific long-chain triglyceride, a specific medium-chain fatty acid, and a mixed acid-based glycan chain having a large difference in length. / 堇. A triglyceride composition composed of saturated fatty acids is used as an oily phase of ghee and This form has good foaming properties, has all the physical properties that a foaming cream should have, has a good mouth and has good stability over time. The present invention provides a triglyceride composition in which the total amount of three triglycerides X, Υ, and Z is from 30 to 80 weights, and the weight ratio of the third component is from point a (X = Z = 0), point b (X = 75, Y = 25, Z = 0), point c (X = 20, \, point d (X = 42, Y = 3, Z = 55) and point e (X = 80 , Y = within the range of dots, where X: triglycerides with unsaturated fatty acids of 20 or more carbons and 18 of carbons as constituent fatty acids, and the sum of the structural carbon numbers of 50 or more, Υ: Take carbon saturated fatty acids and saturated fatty acids with carbon number 8 ~ 12 as the constituent triglycerides which are all saturated fatty acids. The saturated fatty acids with number 8 ~ 1 2 and unsaturated fats with carbon number 8__read _ It should have excellent workability, fragrant oil, foaming milk fatty acid mixed acid oil triglyceride and glycerol L ester of foaming oil and foaming oil. The taste and taste of it all contain the following%, In addition, X, Υ 80, 20 20, 25, Z 2 55) 3, Z = 17) each saturated fatty acid becomes a fatty acid with a number of 20 or more, and the purpose is to use carbonic acid as the constituent fat 200 303171 simple fiber; (4) fatty acids, and the total number of carbons constituting fatty acids is less than 50 triglycerides. The present invention also provides a citronella cereal oil containing the above triglyceride composition. The present invention also provides a foaming oil mid-water emulsion or a foaming oil in-water oil containing the above triglyceride composition. Type emulsion.
本發明亦提供一種含有上述甘油三酸酯組合物之起泡 性水中油型乳化物。 本發明亦提供一種含有上述甘油三酸酯組合物之起泡 奶油。 此外，本發明亦提供一種上述甘油三酸S旨組合物之製 造方法，其係將下列油脂（A)，（B)及（C): (A) 構成脂肪酸之3 0重量％以上為十二烷酸之油脂， (B) 構成脂肪酸之70重量％以上為碳數1 8之不飽和脂 肪酸之油脂，The present invention also provides a foaming oil-in-water emulsion containing the triglyceride composition. The present invention also provides a foaming cream containing the above triglyceride composition. In addition, the present invention also provides a method for producing the above-mentioned triglyceride S composition, which comprises the following fats (A), (B), and (C): (A) 30% by weight or more of the fatty acid is twelve Fatty acids of alkanoic acid, (B) Fatty oils containing 70% by weight or more of unsaturated fatty acids having a carbon number of 18,
(C) 構成脂肪酸之3 0重量％以上為廿二碳酸之油脂， 依由圖2之點α，β，γ，δ及ε各點圍成之範圍内之重量比 率混合而進行酯交換反應者。 至於本發明所稱起泡性奶油係包含通常之水中油型起 泡奶油，香穌油及油中水型及油中水中油型混糖奶油各 種0 實施方式 本發明之甘油三酸酯組合物係含有下列三種甘油三酸 酯X，Υ及Ζ。 -10- 200303171 (5) 發明說明續頁: 甘油三酸酯X係以碳數2 0以上之飽和脂肪酸及碳數1 8 之不飽和脂肪酸為構成脂肪酸，且構成脂肪酸之碳數合計 為5 0以上之甘油三酸酯。碳數2 0以上之飽和脂肪酸，係以 廿碳酸或廿二碳酸為宜，以廿二碳酸較佳。碳數1 8之不飽 和脂肪酸則以油酸，亞油酸或亞麻酸為宜，而以油酸或亞 油酸較佳。典型甘油三酸酯X之例為；甘油一廿二碳酸基 二油酸酯，甘油一廿二碳酸基二亞油酸自旨，甘油一廿二碳 酸基一油酸基一亞油酸酯，甘油二廿二碳酸基一亞油酸酯 ，甘油二廿二竣酸基一油酸酯，甘油一廿二竣酸基一十二 烧酸一油酸酯，甘油一廿二破酸基一十二烧酸基一油酸酉旨 ，甘油一廿二竣酸基一油酸基一硬脂肪酸酯。不飽和脂肪 酸之鍵合位置，可在α位或β位任一位，亦可為混合物。 甘油三酸酯Υ係以碳數2 0以上之飽和脂肪酸及碳數 8〜1 2之飽和脂肪酸為構成脂肪酸，且構成脂肪酸全部為 飽和脂肪酸之甘油三酸酯。碳數2 0以上之飽和脂肪酸，係 以廿礙酸或廿二破酸為宜，以廿二竣酸較佳。碳數8〜1 2 之飽和脂肪酸則以癸酸，十二烧酸為宜，而以十二烧酸較 佳。典型之甘油三酸酯Υ之例為甘油一廿二碳酸基二十二 烷醛酸，甘油，廿二碳酸基一硬脂肪酸基一十二烷酸酯及 甘油二廿二壤酸基一十二烧基。 甘油三酸酯Ζ係以碳數8〜1 2之飽和脂肪酸及碳數1 8之 不飽和脂肪酸為構成脂肪酸，且構成脂肪酸之碳數合計為 未達5 0之甘油三酸酯。碳數8〜1 2之飽和脂肪酸，以癸酸 ，十二烧酸為宜，而以十二烧酸較佳。碳數1 8之不飽和脂 -11 - 200303171 (6) 顆巍纖:¾ 肪酸係以油酸，亞油酸或亞麻酸為宜，而以油酸或亞油酸 較佳。最典型之甘油三酸酯Z之例是，甘油一十二烷酸基 二油酸醋，甘油一十二烧酸基二亞油酸醋，甘油一十二烧 酸基一油酸基一亞油酸S旨，甘油二十二烧酸基一亞油酸酯 ，甘油二十二烧酸基一油酸酯，甘油一十二烧酸基一油酸 基硬脂肪酸酯，不飽和脂肪酸之鍵合位置，可為α位，β 位之任一位置，亦可為混合物。 甘油三酸酯組合物中之甘油三酸酯X，Υ，Ζ之含有重量 比率，係在圖1之X，Υ，Ζ三成分三角圖中之由點a(X = 80 ，Y = 20，Z = 0)，點 b (X = 75，Y = 25，Z = 0)，點 c (X = 20， Y = 25，Z:55)，點 d (X = 42，Y = 3，Z = 55)及點 e (X = 80，Y = 3 ，Z=17)所圍之範圍内。使用甘油三酸酯X，Y，Z之含有 重量比率在上述點a，b，c，d及e所圍之範圍外之組合物 時，則得不到起泡性，口感，經時安定性均佳之乳化物。 從起泡特性之觀點而言，該甘油三酸酯X，Y，Z之含有重 量比率，宜在圖1三角圖中之由點a (X二8 0，Y=10，Z=10) ，點 b (X = 70，Y=10，Z = 20)，點 c (X = 2 5，Y = 2 0，Z = 5 5) ，點 d (X = 40，Y = 5，Z = 55)及點 e (X二 8 0，Y = 5，Z= 1 5 )圍 成之範圍内，而以在圖1三角圖中由點a (Xli^Y^lO， Z=10)，點 b (X二7 5，Y二15，Z=10)，點 c (X二3 0，Y=15， Ζ = 55)，點 d(X = 40，Υ = 5，Ζ = 55)及點 e(X = 80，Υ二 5，Ζ二 15) 所圍之範圍内更佳。 甘油三酸酯組合物，含有甘油三酸酯X，Υ，Ζ合計3 0〜8 0 重量％ (以下僅以％表示）。該含量為3 0 %以下時，得不到口 -12- 200303171(C) More than 30% by weight of fatty acids that are bis-dicarbonic acid are transesterified by mixing at a weight ratio within a range enclosed by points α, β, γ, δ, and ε in FIG. 2 . The foaming cream referred to in the present invention includes various types of oil-in-water foaming cream, fragrant oil and oil-in-water type and oil-in-water type mixed sugar cream. Embodiments The triglyceride composition of the present invention It contains the following three triglycerides X, Y and Z. -10- 200303171 (5) Description of the invention Continued: Triglyceride X is a saturated fatty acid with a carbon number of 20 or more and an unsaturated fatty acid with a carbon number of 18 as constituent fatty acids, and the total number of constituent fatty acids is 50. The above triglycerides. Saturated fatty acids having a carbon number of 20 or more are preferably fluorinated carbonic acid or fluorinated carbonic acid, and fluorinated carbonic acid is more preferred. Unsaturated fatty acids with a carbon number of 18 are preferably oleic acid, linoleic acid or linolenic acid, and oleic acid or linoleic acid is more preferred. Examples of typical triglycerides X are: glycerol mono-dicarbonate dioleate, glycerol mono-dicarbonate di-linoleic acid, glycerol mono-dicarbonate-oleate mono-linoleate, Glycerol dicarbonate monolinoleate, glycerol dicarbamate dioleate monooleate, glycerol dicarbamate dibasic acid base oleic acid monooleate, glycerol dibasic acid monooleate oleate Dioxo acid monooleate, glycerol monodiole acid monooleate monohard fatty acid ester. The bonding position of the unsaturated fatty acid may be at either the alpha or beta position, or it may be a mixture. Triglycerides Υ are triglycerides in which saturated fatty acids having a carbon number of 20 or more and saturated fatty acids having a carbon number of 8 to 12 are constituent fatty acids, and all of the constituent fatty acids are saturated fatty acids. Saturated fatty acids with a carbon number of 20 or more are preferably arsenic acid or arsenic acid, and arsenic acid is preferred. Saturated fatty acids with 8 to 12 carbons are preferably capric acid and dodecaic acid, and dodecaic acid is preferred. Examples of typical triglycerides 为 are glycerol-bis-dicarbonate behenalonic acid, glycerol, bis-dicarbonate-hard fatty acid-dodecanoate, and glyceryl bis-dialyl diphosphate Burn the base. Triglyceride Z is a triglyceride in which saturated fatty acids having 8 to 12 carbon atoms and unsaturated fatty acids having 18 carbon atoms are constituent fatty acids, and the total number of constituent fatty acids is less than 50. Saturated fatty acids with 8 to 12 carbons are preferably capric acid and dodecao acid, and dodecao acid is preferred. Unsaturated fat with a carbon number of 8 -11-200303171 (6) Granules: ¾ Fatty acids are preferably oleic acid, linoleic acid or linolenic acid, and oleic acid or linoleic acid is preferred. The most typical examples of triglyceride Z are glycerol-dodecanoate dioleate, glycerol-dodecanoate dilinoleate, glycerol-dodecanoate-oleate Oleic acid S purpose, glycerol behenate and linoleate, glycerol behenate and oleate, glycerol behenate and oleate hard fatty acid ester, unsaturated fatty acid The bonding position may be any one of the alpha position, the beta position, or a mixture. The weight ratio of triglycerides X, Υ, and Z in the triglyceride composition is based on the point a (X = 80, Y = 20, Z = 0), point b (X = 75, Y = 25, Z = 0), point c (X = 20, Y = 25, Z: 55), point d (X = 42, Y = 3, Z = 55) and point e (X = 80, Y = 3, Z = 17). When using a composition containing triglycerides X, Y, and Z in a weight ratio outside the range of the above points a, b, c, d, and e, foaming properties, mouthfeel, and stability over time are not obtained. All good emulsions. From the viewpoint of foaming characteristics, the triglyceride X, Y, Z contains a weight ratio, and it is preferable that the triglyceride is represented by the point a (X = 280, Y = 10, Z = 10) in the triangle diagram of FIG. 1, Point b (X = 70, Y = 10, Z = 20), point c (X = 2 5, Y = 2 0, Z = 5 5), point d (X = 40, Y = 5, Z = 55) And point e (X = 280, Y = 5, Z = 1 5), and the point a (Xli ^ Y ^ lO, Z = 10), point b ( X 2 7 5, Y 2 15, Z = 10), point c (X 2 3 0, Y = 15, Z = 55), point d (X = 40, Υ = 5, Z = 55) and point e ( X = 80, 22: 5, Z2: 15) is better. The triglyceride composition contains a total of 30 to 80% by weight of triglycerides X, Υ, and Z (hereinafter, only expressed as%). When the content is less than 30%, the mouth cannot be obtained -12- 200303171
⑺ 感與經時安定性均良好之乳化物或香酥油，而含量8 0 %以 上者則工業生產上有困難。從起泡性而言，該甘油三酸酯 X，Υ，Ζ之合計含有量，以甘油三酸酯組合物中4 0〜7 0 % 為宜，若為40〜60%更佳。之 Emulsions or ghee which have good sensation and stability over time, and the content above 80% is difficult in industrial production. From the viewpoint of foamability, the total content of the triglycerides X, Υ, and Z is preferably 40 to 70% in the triglyceride composition, and more preferably 40 to 60%.
甘油三酸酯X，Υ，Ζ之各含量，從保型性良好及不產生 油分離之觀點而言，甘油三酸酯X宜占全油相中之3 %以上 ，以3〜25%較佳，以4〜2 0%更佳，並以5〜1 8%最佳。甘油 三酸酯Υ則宜為全油相中之0.3 %以上，以0.3〜3.0 %較佳， 以0.4〜2.5%更佳，並以0.6〜2.0%最佳。甘油三酸酯Ζ宜占 全油相中之1 以上，以1〜2 0 %較佳，以1 . 5〜1 5 %更佳，以 2〜10%最佳。 含有上述特定甘油三酸酯之甘油三酸酯組合物，依 NMR測定法測試之固體脂肪含量（SFC)，在30°C溫度下宜 為2 0以下，而從口溶性及保型性之觀點而言，宜為2〜1 5 較佳，以3〜1 0更佳。Each content of triglyceride X, yttrium, and zinc, from the viewpoint of good shape retention and no oil separation, triglyceride X should preferably account for more than 3% of the entire oil phase, with 3 to 25% Good, 4 to 20% is better, and 5 to 18% is best. The triglyceride Υ is preferably more than 0.3% in the whole oil phase, more preferably 0.3 to 3.0%, more preferably 0.4 to 2.5%, and most preferably 0.6 to 2.0%. The triglyceride Z should preferably account for more than 1 of the total oil phase, preferably 1 to 20%, more preferably 1.5 to 15%, and most preferably 2 to 10%. The triglyceride composition containing the specific triglyceride described above, the solid fat content (SFC) measured according to the NMR measurement method, should be less than 20 at a temperature of 30 ° C, and from the viewpoint of mouth solubility and shape retention In particular, it is preferably 2 to 1 5 and more preferably 3 to 10.
依特定比率含有本發明之甘油三酸酯X，Y，Z之甘油三 酸酯組合物之製造方法，可用利用酸，鹼觸媒或酶之酯交 換法或酯化法，如以三種以上油脂為原料之酯交換反應或 以三種以上脂肪酸及甘油為原料之酯化反應等，從製造手 續簡便性之觀點而言，以酯交換反應製造方法為宜。酯交 換方法可用藉由鹼觸媒進行脂肪酸隨機再排列之方法，或 藉由脂酶等酶觸媒對α位進行選擇性S旨交換之方法。驗觸 媒之具體例有甲醇鈉，乙醇鈉，通常對原料油脂1 0 0重量 部添加鹼觸媒0.0 1〜1 . 0重量部則可實施酯交換。至於酶觸 -13- 200303171 響___ ⑻ 媒之例為製自絲菌，酵母及細菌之脂酶。 根據上述方法製得之酯交換油，由於對口溶性或許有 不良影響之構成脂肪酸碳數合計達6 0以上之三飽和甘油 三酸酯（高融點部）之比率偏低，不需用己烷等溶媒之晶析 過濾分離去除高融點部。製得之酯交換油，宜先用蒸餾法 去除臭味後再利用於本發明之甘油三酸酯組合物。A method for producing a triglyceride composition containing the triglycerides X, Y, and Z of the present invention at a specific ratio may be an ester exchange method or an esterification method using an acid, an alkali catalyst or an enzyme, such as three or more kinds of oils and fats. The transesterification reaction which is a raw material or the esterification reaction which uses three or more fatty acids and glycerin as raw materials are suitable from the viewpoint of the simplicity of a manufacturing process, and the transesterification reaction manufacturing method is suitable. The transesterification method can be a method of random rearrangement of fatty acids by an alkali catalyst, or a method of selective S-position exchange at an alpha position by an enzyme catalyst such as a lipase. Specific examples of the test catalysts include sodium methoxide and sodium ethoxide. Usually, an alkali catalyst of 0.01 to 1.0 weight part is added to 100 weight parts of the raw oil and fat, and transesterification can be performed. As for enzyme contact -13- 200303171 Response ___ 例 Examples of vehicles are lipases made from filamentous bacteria, yeast and bacteria. The transesterified oil prepared according to the above method has a low ratio of trisaturated triglycerides (high melting point) with a total fatty acid carbon number of 60 or more, which may have an adverse effect on mouth solubility, and does not require hexane. Crystallization and filtration of iso-solvent to remove high melting point. The transesterified oil thus obtained should preferably be deodorized by distillation before being used in the triglyceride composition of the present invention.
依特定比率含有本發明之甘油三酸酯X，Y，Z之甘油三 酸酯，宜將下列油脂（A)，（B)及（C): (A) 構成脂肪酸之3 0 %以上為十二烷酸之油脂， (B) 構成脂·肪酸之7 0 %以上為碳數1 8之不飽和脂肪酸 之油脂， (C) 構成脂肪酸之30%以上為廿二碳酸之油脂， 三成分，依圖2中之點a (A = 35，B = 25，C = 40)，點β (A = 35 ，Β=50， C=15)，點γ(Α=15， B=70， C=15)，點δ(Α=5， Β = 70，C = 25)及點ε (Α = 5，Β = 55，C = 40)各點所圍範圍内 之重量比率混合，進行酯交換反應。油脂（A)係構成脂肪 φ 酸之3 0 %以上為十二烧酸之油脂，如椰油，棕櫚仁油，其 混合物及其硬化油。油脂（B )係構成脂肪酸之7 0 %以上為 石炭數1 8之不飽和脂肪酸之液狀油脂，如黃豆油，橄欖油， 紅花油，玉米油，棉籽油（卡諾拉油），花生油，向曰葵油 9 或其混合物。油脂（c)係構成脂肪酸之3 0 %以上為廿二碳 酸之油脂，如甘油三廿二酸酯，高硬化海魯星菜籽油或其 混合物。 油脂（A)，（B)及（C)之混合重量比率，從起泡性觀點而 -14- 200303171 (9) 發:明幾明缚東' 言，宜在圖2之三成分三角圖中由點α(Α = 35，Β二25，C = 40) ，點 β (A = 35，B = 50，C=15)，點 γ (Α=15，Β = 70，C二 15) ，點 δ (Α = 5，Β = 70，C = 25)及點 ε (Α二5，Β = 55，C = 40)圍 成之範圍内，若在由點a(A = 30，B = 35，C = 35)\&p(A = 30 ，B = 50，C二20)，點 γ (A = 20，B = 60，C二20)，點 δ (Α=10 ，B = 60，（11 = 30)及點 ε(Α=10，Β 二 55，C = 35)圍成之範圍内 更佳。The triglycerides containing the triglycerides X, Y, and Z of the present invention in a specific ratio, preferably the following fats (A), (B) and (C): (A) more than 30% of the fatty acids constituting ten Fatty acid fats and oils, (B) 70% or more of fatty acids and fatty acids which are unsaturated fatty acids with a carbon number of 18, (C) 30% or more fatty acids, which are dicarbonic acid fatty acids, three ingredients, According to point a (A = 35, B = 25, C = 40), point β (A = 35, B = 50, C = 15), point γ (A = 15, B = 70, C = 15), points δ (Α = 5, Β = 70, C = 25) and points ε (Α = 5, Β = 55, C = 40) are mixed at a weight ratio within a range of points, and transesterification is performed. Oils and fats (A) are fats that make up more than 30% of the φ acid, such as coconut oil, palm kernel oil, their mixtures and their hardened oils. Fats and oils (B) are liquid fats and oils with 70% or more of unsaturated fatty acids, such as soybean oil, olive oil, safflower oil, corn oil, cottonseed oil (canola oil), and peanut oil. Xiang Yue sunflower oil 9 or a mixture thereof. Fats and oils (c) are fats and oils containing more than 30% of fatty acids, such as triglyceride, high-hardened Hailuxing rapeseed oil or mixtures thereof. The mixing weight ratio of oils (A), (B) and (C) is from the viewpoint of foamability. -14-200303171 (9) Issue: Mingjimingbindong 'statement, it should be in the three-component triangle diagram of Figure 2 From point α (Α = 35, B = 25, C = 40), point β (A = 35, B = 50, C = 15), point γ (Α = 15, B = 70, C = 15), point δ (Α = 5, Β = 70, C = 25) and point ε (Α 二 5, Β = 55, C = 40), if the point a (A = 30, B = 35, C = 35) \ & p (A = 30, B = 50, C = 20), point γ (A = 20, B = 60, C = 20), point δ (Α = 10, B = 60, ( 11 = 30) and the point ε (Α = 10, B = 55, C = 35).
使用如此製得之甘油三酸酯組合物，作為油相成分之 全部或一部分，則可調配香酥油，起泡性水中油型乳化物 ，起泡性油中水型乳化物，起泡性油中水中油型乳化物及 起泡奶油。起泡奶油係將上述香酥油，起泡性水中油型乳 化物，起泡性油中水型乳化物，起泡性油中水中油型乳化 物攪拌起泡則可。Using the triglyceride composition thus prepared as all or part of the oil phase component, it is possible to formulate ghee, foaming oil-in-water emulsion, foaming oil-in-water emulsion, foaming oil Oil-in-water emulsion and foaming cream. For the foaming cream, the above-mentioned shortening, foaming oil-in-water emulsion, foaming oil-in-water emulsion, and foaming oil-in-water emulsion may be stirred and foamed.
上述香醉油，各種乳化物及起泡奶油中之上述甘油三 酸酯組合物以外之油相成分，除食用油脂以外尚含安定劑 ，呈味劑等添加物。食用油脂之具體例有棕櫚油，菜籽油 ，黃豆油，玉米油，棉籽油，紅花油，橄欖油，椰子油， 標橺仁油等植物油脂；奶脂，豬油，牛油，魚油等動物油 脂；上述動植物油脂之硬化油；酯交換油；甘油二酸酯類 ;以及上述各種油之二種以上混合油。甘油二酸酯類可將 選自上述食用油脂之一種或二種以上油脂與甘油之混合 物付予酯交換反應，或將製自上述食用油脂之脂肪酸組合 物與甘油酯交換反應後，經由分子蒸餾法或層析法去除產 生於甘油二酸醋混合物中之過剩甘油一酸ϊ旨而得。 -15- 200303171 (ίο)The above-mentioned scented oil, various emulsified products, and other oil-phase components other than the above-mentioned triglyceride composition in foaming cream, in addition to edible oils and fats, also contain stabilizers, flavoring agents and other additives. Specific examples of edible fats include palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, vegetable oil such as coix seed oil; milk fat, lard, tallow, fish oil, etc. Animal fats and oils; hardened oils of the above-mentioned animal and vegetable fats and oils; transesterified oils; diglycerides; and two or more mixed oils of the above-mentioned various oils. Diglycerides may be subjected to a transesterification reaction by mixing one or more types of fats and oils selected from the above-mentioned edible oils and fats, or by transesterifying a fatty acid composition prepared from the above-mentioned edible oils and fats with glycerol through molecular distillation It is obtained by removing excess glycerol monoacid produced in a mixture of diglycerides by chromatography or chromatography. -15- 200303171 (ίο)
本發明之香穌油，各種乳化物及起泡奶油之油相中之 上述甘油三酸酯組合物含量，宜為3〜8 0 %，而從起泡性觀 點而言以3〜70%，特別以5〜60%更佳。其中，香酥油，起 泡性油中水型乳化物及起泡性油中水中油型乳化物之油 相中之上述甘油三酸酯組合物之含量，從起泡性觀點而言 ，宜在3〜50%，以3〜40%更佳，尤以5〜30%最佳，而起泡 性水中油型乳化物之油相中之上述甘油三酸酯組合物含 量，則從起泡性觀點而言，宜為1 0〜8 0 %，以1 0〜7 0 %，尤 以10〜60%更佳。 本發明之香-酥油，視需要得使用乳化劑，而該種香酥 油頗適合於蛋糕，麵包，西點等之裝飾，餡料及夾心用。 本發明之起泡性油中水型乳化物及起泡性油中水中油型 乳化物亦可視需要使用乳化劑，而該種乳化物頗適合於蛋 糕，麵包，西點等之裝飾，餡料及夾心用。The content of the above triglyceride composition in the fragrant oil of the present invention, various emulsions and the oily phase of foaming cream is preferably 3 to 80%, and from 3 to 70% from the viewpoint of foamability, Especially 5 ~ 60% is better. Among them, the content of the triglyceride composition in the oil phase of the crispy oil, the water-based emulsion in the foaming oil, and the oil-in-water emulsion in the foaming oil is preferably from the viewpoint of foaming properties. 3 ~ 50%, more preferably 3 ~ 40%, especially 5 ~ 30%, and the content of the above triglyceride composition in the oil phase of the foaming water-based oil-based emulsion, from the foamability From a viewpoint, it is preferably 10 to 80%, more preferably 10 to 70%, and more preferably 10 to 60%. The fragrant butter of the present invention may use an emulsifier as needed, and this kind of ghee is quite suitable for the decoration, filling and filling of cakes, breads, pastries, and the like. The foaming oil-in-water emulsifier and the foaming oil-in-water emulsifier of the present invention can also use emulsifiers as needed, and this kind of emulsifier is quite suitable for cakes, breads, pastries, etc. decoration, fillings and filling use.
該乳化劑，只要是食品用乳化劑均可採用，例如卵磷 脂，甘油脂肪酸酯，丙二醇脂肪酸酯，山梨糖醇酐脂肪酸 酯，聚甘油脂肪酸酯，蔗糖脂肪酸酯等。亦可將其中親油 性乳化劑與親水性乳化劑組合使用。尤以併用卵填脂，甘 油一酸酯及蔬糖脂肪酸酯之方式更佳。乳化劑之使用量， 宜以其一種或二種以上之合計量在香穌油或上述乳化物 中之含量為0.1〜2.5%範圍内。 起泡性水中油型乳化物之水相成分，通常含水，奶蛋 白以及視需要含糖。奶蛋白係以牛奶，脫脂乳，脫脂奶粉 ，奶精粉為來源，其在全乳化物中之含量，以奶蛋白固形 -16- 200303171This emulsifier can be used as long as it is a food emulsifier, such as lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, and the like. Among them, a lipophilic emulsifier and a hydrophilic emulsifier may be used in combination. In particular, it is better to use egg filling, glycerol monoester and vegetative fatty acid ester together. The amount of the emulsifier should preferably be in the range of 0.1 to 2.5% in the sesame oil or the above-mentioned emulsified substance in one or two or more of them. The water phase component of the oily emulsion of foaming water is usually water-containing, milk protein, and sugar if necessary. Milk protein is derived from milk, skimmed milk, skimmed milk powder, and creamer powder. Its content in the total emulsion is based on milk protein solids -16- 200303171
⑼ 物計算，宜為0.5〜10%，尤以2〜9%更佳。糖類之例有蔗糖 ，葡萄糖，果糖，液糖，麥芽糖，水#等，其在全乳化物 中之含量宜為5〜25%，尤以5〜20%為佳。通常調配上述乳 化物時，係使用含奶蛋白之水性液，糖類多半在攪拌起泡 乳化物時，與其他添加物一起添加，但亦可與奶蛋白同時 含糖類於上述乳化油。For calculation of concrete, it should be 0.5 ~ 10%, especially 2 ~ 9%. Examples of sugars are sucrose, glucose, fructose, liquid sugar, maltose, water #, etc., and the content thereof in the total emulsion is preferably 5 to 25%, particularly preferably 5 to 20%. Generally, when the above-mentioned emulsion is prepared, an aqueous liquid containing milk protein is used. Most of the sugars are added together with other additives when the foamed emulsion is stirred, but the sugar may be added to the above-mentioned emulsified oil together with milk protein.
起泡性水中油型乳化物之油相與水相重量比，宜在20 :80〜5 0 : 5 0，尤以2 5 : 75〜40 : 60更佳。而起泡性油中 水型乳化物或起泡性油中水中油型乳化物之油相與水相 之重量比貝J以-9 8: 2〜60: 40為宜，尤以95: 5〜70: 30為 佳。 本發明之乳化物得含安定劑，呈味劑等習知添加物。 添加此等添加物時，親油性添加物係添加於油性液中，而 親水性添加物則添加於水性液中。The weight ratio of the oil phase to the water phase of the foaming oil-type emulsion is preferably 20:80 to 50:50, more preferably 25:75 to 40:60. The weight ratio of the oil phase to the water phase of the foaming oil-in-water emulsion or the foaming oil-in-water emulsion is preferably -9 8: 2 to 60: 40, especially 95: 5 ~ 70: 30 is better. The emulsified product of the present invention contains conventional additives such as stabilizers and flavoring agents. When these additives are added, a lipophilic additive is added to the oily liquid, and a hydrophilic additive is added to the aqueous liquid.
本發明之起泡性水中油型乳化物，可用先前習知方法 製造。例如，先將甘油三酸酯組合物，含奶蛋白之水性液 及含糖類及奶蛋白之水性液混合乳化（預乳化）後，依通常 工序（均質化，殺菌，冷卻，成熟）調製。調製工序條件， 例如預乳化係在約6 0 - 7 0 °C進行約1 5分，均質化則使用均 化機，通常在106〜107 Pa壓力下實施。均質化可在殺菌完 成後再次實施（再均質化）。殺菌處理完成後，迅速冷卻至 5〜1 0 °C ，再成熟1 5小時以上，則得本發明乳化物。如此 製得之本發明乳化物，黏度比較低（10〜3 00 mPa.s ; 10°C ) ，對於外部環境變化具有高度乳化安定性。 -17- 200303171The foamable oil-in-water emulsion of the present invention can be produced by a conventionally known method. For example, a triglyceride composition, an aqueous liquid containing milk protein, and an aqueous liquid containing sugar and milk protein are first mixed and emulsified (pre-emulsified), and then prepared according to the usual procedures (homogenization, sterilization, cooling, and maturation). The process conditions are prepared, for example, the pre-emulsification is performed at about 60-70 ° C for about 15 minutes, and the homogenization is performed using a homogenizer, usually at a pressure of 106 to 107 Pa. Homogenization can be performed again after resterilization (rehomogenization). After the sterilization treatment is completed, it is quickly cooled to 5 to 10 ° C, and matured for more than 15 hours to obtain the emulsified product of the present invention. The thus-obtained emulsified product of the present invention has a relatively low viscosity (10 to 300 mPa.s; 10 ° C), and has high emulsification stability to external environment changes. -17- 200303171
(12) 本發明之香酥油，可依先前習知方法製造。例如，將 甘油酯組合物與其他油脂類及乳化劑，在4 0〜8 0 °C下添加 混合後，使用混捏機或混合機冷卻捏和則可。 本發明之油中水型乳化物，可用先前之習知方法製造 。例如，將甘油酯組合物與其他油脂類及乳化劑在40〜80 °C 下添加混合而調配之油相，與依常法製備之水中油型乳化 物，攪拌乳化後，使用混捏機或混合機冷卻捏和則可。(12) The shortening of the present invention can be manufactured according to a conventional method. For example, the glyceride composition and other fats and oils and emulsifiers may be added and mixed at 40 to 80 ° C, and then cooled and kneaded with a kneader or a mixer. The water-in-oil emulsion of the present invention can be produced by a conventionally known method. For example, an oil phase prepared by adding and mixing a glyceride composition with other oils and emulsifiers at 40 to 80 ° C, and an oil-in-water emulsion prepared by a conventional method, and stirring and emulsifying, using a kneader or mixing Machine cooling and kneading is fine.
本發明之油中水中油型乳化物，可用先前之習知方法 製造。例如，將甘油酯組合物與其他油脂類及乳化劑在 4 0〜8 0 °C下添加混合而調配之油相，與依常法調製之水 中油型乳化物，用漿葉等攪拌乳化後，使用混捏機或混 合機冷卻捏和則可。 本發明之水中油型乳化物，得為將其乾燥而得之粉末 (粒狀物，或粉末狀物，粉末奶油），粉末化方法可組合喷 乾法，真空乾燥法，粉碎法各法實施。The oil-in-water emulsion of the present invention can be produced by a conventionally known method. For example, an oil phase prepared by adding and mixing a glyceride composition with other oils and emulsifiers at 40 to 80 ° C, and an oil-in-water emulsion prepared by a conventional method, and stirring and emulsifying with a paddle or the like , Use a kneader or mixer to cool and knead. The oil-in-water emulsion in the present invention is obtained by drying the powder (granular or powdery, powdered cream). The powdering method can be implemented by combining spray drying method, vacuum drying method, and pulverization method. .
本發明之起泡奶油，可將上述乳化物在低溫成熟後， 使用攪拌機等打成泡沫狀。起泡時可視需要添加呈味劑。 使用粉末狀奶油製造起泡奶油時，通常將該粉末添加於糖 類水溶液，依上述方法實施則可。 本發明之起泡奶油，可作為裝飾造花，銘料及夾心材 料利用於製餅，製麵包等領域。 實施例 實施例1 (1)甘油三酸酯組合物（TG)之製備： -18- 200303171 (13) ㈣爾臟 TG1之製備 於挪子油（脂肪I組成·辛酸7 %，癸酸6 %，十二烧酸 4 7.7 %，十四烷酸1 8 · 3 %，軟脂肪酸9.3 %，硬脂肪酸2 · 7 % ，油酸7 · 1 %，亞油酸1 ·7 %) 1 5 %，菜籽油（脂肪酸組成：軟 脂肪酸3 · 6 %，硬脂肪酸1 · 7 %，油酸5 9 · 1 %，亞油酸2 1 · 9 % ，亞麻酸12.7%，廿碳酸〇·5%，廿二碳酸〇·4%) 55%，高 度硬化之海魯星菜軒油（脂肪酸組成：軟脂肪酸3 · 8 %，硬 脂肪酸4 0.2 %，廿礙酸8 · 8 %，廿二碳酸4 6 · 7 %) 3 0 %之混合 油，對該混合油每1 0 0重量部添加0 · 1重量部之甲醇鈉作為 觸媒，在80 °C ·反應3 〇分，製得酯交換油。依常法脫臭得 TG1。 TG2之製備 於硬化椰子油（脂肪酸組成··辛酸7.5 %，癸酸6 · 2 %，十 二烷酸4 7 · 7 %，十四烧酸1 7 · 7 %，軟脂肪酸9.0 %，硬脂肪 酸11.4%) 2 0%，菜籽油（同TG1製備時原料）45%，及高硬 化海魯星菜籽油（同Τ G 1製備時原料）3 5 %之混合油，對該 混合油每1 0 0重量部添加0 ·1重量部之甲醇鈉作為觸媒，於 8 0 °C反應3 0分，得醋交換油。依常法脫臭得T G 2。 TG3之製備 於硬化椰子油（與TG2製備時同樣原料）20%，菜籽油（與 製備T G 1時同樣原料）6 0 %，高硬化海魯星菜籽油（與製備 TG 1時同樣原料）20%之混合油，對該混合油每1 00重量部 添加0.1重量部之甲醇鈉觸媒，於8 0 °C反應3 0分，得酯交 換油。依常法脫臭得TG3。 19- 200303171In the foaming cream of the present invention, after the above-mentioned emulsion is matured at a low temperature, it can be foamed using a mixer or the like. Flavoring agents can be added during foaming as needed. When powdered cream is used to produce a whipped cream, the powder is usually added to an aqueous sugar solution, and it may be carried out according to the method described above. The whipped cream of the present invention can be used in the fields of cake making, bread making, and the like as decorative flowers, decorative materials, and sandwich materials. EXAMPLES Example 1 (1) Preparation of triglyceride composition (TG): -18-200303171 (13) Preparation of Zirconium TG1 in Noir oil (fat I composition • octanoic acid 7%, capric acid 6% , Dodecyl acid 47.7%, Tetradecanoic acid 18.3%, Soft fatty acids 9.3%, Hard fatty acids 2.7%, Oleic acid 7.1%, Linoleic acid 1.7%), 15%, Rapeseed oil (fatty acid composition: 3.6% of soft fatty acids, 1.7% of hard fatty acids, 59.1% of oleic acid, 21.9% of linoleic acid, 12.7% of linolenic acid, 0.5% of carbonic acid, 0.42% dicarbonate) 55%, highly hardened Hailu Xingcai Xuan oil (fatty acid composition: soft fatty acids 3.8%, hard fatty acids 4 0.2%, obstructive acids 8.8%, dibasic acid 4 6 · 7%) 30% of mixed oil. Add 0 · 1 parts by weight of sodium methoxide as a catalyst to each 100 parts by weight of the mixed oil and react at 80 ° C for 30 minutes to prepare transesterified oil. TG1 was deodorized by the usual method. TG2 is prepared from hardened coconut oil (fatty acid composition: 7.5% caprylic acid, 6.2% capric acid, 47.7% dodecanoic acid, 17.7% tetradecanoic acid, 9.0% soft fatty acids, and hard fatty acids 11.4%) 20%, rapeseed oil (same as raw material when preparing TG1) 45%, and high-hardening Hailuxing rapeseed oil (same as raw material when preparing TG 1) mixed oil of 35%. Add 0.1 · 1 part by weight of sodium methoxide as a catalyst and react at 30 ° C for 30 minutes to obtain vinegar exchange oil. T G 2 was obtained by deodorization according to a conventional method. TG3 is prepared from hardened coconut oil (same raw material as for TG2) 20%, rapeseed oil (same raw material as for TG1) 60%, high hardened Hailuxing rapeseed oil (same raw material as for TG1) ) 20% of the mixed oil, add 0.1 parts by weight of sodium methoxide catalyst per 100 parts by weight of the mixed oil, and react at 80 ° C for 30 minutes to obtain transesterified oil. TG3 was obtained by deodorization according to a conventional method. 19- 200303171
(14) TG4之製備 於硬化椰子油（與TG2製備時同樣原料）10%，菜籽油（與 製備TG 1時同樣原料）5 5 %，高硬化海魯星菜籽油（與製備 T G 1時同樣原料）3 5 %之混合油，對該混合油每1 0 0重量部 添加0 · 1重量部之甲醇鈉觸媒，於8 0 °C反應3 0分，得酯交 換油。依常法脫臭得TG4。 TG5之製備 ^ 於棕櫚仁油（脂肪酸組成：辛酸4 %，癸酸4 %，十二烷酸 φ 4 7 · 9 %，十四烷酸1 5.8 %，軟脂肪酸8.4 %，硬脂肪酸2.3 % ，油酸1 4 · 7 % !亞油酸2 · 5 %) 3 0 %，紅花油（脂肪酸組成； 十四烷酸0 · 2 %，軟脂肪酸6.9 %，硬脂肪酸2.7 %，油酸1 3 % ，亞油酸7 6 %，亞麻酸0 · 5 %) 5 0 %，高硬化海魯星菜籽油 (與TG1製備時同樣原料）20%之混合油，對該混合油每1〇〇 重量部添加0.1重量部甲醇鈉觸媒，於8〇它反應30分，得 S旨交換油。依常法脫臭得TG5。 T G 6之製備（比較品） _ 於紅花油（與TG5製備時同樣原料）50%，高硬化海魯星 菜軒油（與T G 1製備時同樣原料）5 0 %之混合油，對該混合 油母1 0 0重量部添加〇 .丨重量部之甲醇鈉觸媒，於8 〇反應 · 3 〇刀’得酉旨交換油。依常法脫臭得τ G 6。 ， TG7之製備（比較品） ’ 於、、工花/由（與T G 5製備時同樣原料）5 〇 %，高硬化海魯生 菜籽油（與TG1製備時同樣原料）5〇%之混合油，對該混合 油母1 〇 0重量部添加0 · 1重量部之曱醇鈉觸媒，於8 0 °c反應 -20 - 200303171 (15) I _戀難 3 0分，得醋交換油。將該自旨交換油依每公克4 m L比率溶 解於η-己烷，緩慢攪拌下由4 0 °C冷卻至2 5 t：，濾取析出之 以甘油三飽和脂肪酸酯為主之高融點部（收率：酯交換油 之2 1 . 8 %)。依常法餾出濾液中之溶劑，將殘渣依每公克 5 mL比率溶解於丙酮，緩慢攪拌下由3 0 °C冷卻至6 °C，濾 取析出之目的部分。該部分蒸餾去溶劑後依常法脫臭，得 TG7。(14) TG4 is prepared from hardened coconut oil (the same raw material as when preparing TG2) 10%, rapeseed oil (the same raw material as when preparing TG1) 55%, and high hardening Hailuxing rapeseed oil (with the preparation of TG 1) The same raw materials are used at the same time. 35% of the mixed oil is added to the mixed oil with 0.1 · 1 part by weight of sodium methoxide catalyst, and reacted at 80 ° C for 30 minutes to obtain transesterified oil. TG4 was obtained by deodorization according to a conventional method. Preparation of TG5 ^ in palm kernel oil (fatty acid composition: 4% caprylic acid, 4% capric acid, dodecanoic acid φ 47.9%, tetradecanoic acid 1 5.8%, soft fatty acids 8.4%, hard fatty acids 2.3%, 14% oleic acid! 2.5% linoleic acid) 30% safflower oil (fatty acid composition; tetradecanoic acid 0.2%, soft fatty acid 6.9%, hard fatty acid 2.7%, oleic acid 13% , 76% linoleic acid, 0.5% linolenic acid) 50%, 20% mixed oil of high-hardened Hailuxing rapeseed oil (the same raw material as in the preparation of TG1), per 100 weight of the mixed oil 0.1 part of sodium methoxide catalyst was added to the reaction part, and it reacted for 30 minutes at 80 ° C to obtain an S exchange oil. TG5 was obtained by deodorization according to a conventional method. Preparation of TG 6 (comparative product) _ 50% mixture of safflower oil (same raw material as in TG5 preparation) and 50% of high-hardened Hailu Xingcaixuan oil (same raw material as in TG 1 preparation). The 100 parts by weight of the oil jelly was added with a sodium methoxide catalyst of 0.1 parts by weight, and reacted at 80 times and 30 times to obtain oil. Deodorization was performed to obtain τ G 6 by a conventional method. Preparation of TG7 (comparative product) ′ 50% of Yuhua, Gonghua / Yue (same raw material as when preparing TG 5), 50% of high hardening Hailu lettuce oil (same raw material as when preparing TG1) Oil, adding 1: 1 part by weight of sodium alkoxide catalyst to 100 parts by weight of the mixed kerogen, and reacting at 80 ° C -20-200303171 (15) I _ Lian Nan 30 minutes to obtain vinegar exchange oil . Dissolve the deliberate exchange oil in η-hexane at a rate of 4 ml per gram, and cool it from 40 ° C to 2 5 t under slow stirring: and filter out the precipitated high glycerin trisaturated fatty acid ester. Melting point (yield: 2 1.8% of transesterified oil). The solvent in the filtrate was distilled off according to the usual method, and the residue was dissolved in acetone at a rate of 5 mL per gram, and was cooled from 30 ° C to 6 ° C under slow stirring, and the precipitated target portion was filtered off. After the solvent was distilled off in this part, deodorization was performed according to a conventional method to obtain TG7.
TG8之製備（比較品） 將橄欖油（脂肪酸組成：軟脂肪酸1 0.6 %，硬脂肪酸3.2 % ，油8 1 · 2 %，亞油酸5 · 4 %) 4 0 %，廿二碳酸（脂肪酸組成·· 硬脂肪酸2 · 7 %，廿碳酸1 0 · 1 %，廿二碳酸8 6 . 1 %) 4 0 %及十 二烷酸（脂肪酸組成：癸酸0.5 %，十二烷酸9 8.3 %，十四烷 酸0_9%) 20%之混合油，溶解於脂肪酸5倍量（對重量）之己 烷，依對油脂混合物每公克5 2 0脂酶單位比率，添加吸附 於相當於混合油之1 0 %之矽藻土而具有α -位選擇性酯交 換功能之脂酶（田邊製藥公司製：酒麵菌屬），於4 5 °C進行 φ α -位選擇性S旨交換反應7 2小時。過濾反應液，顧去己烧， 殘渣再經分子蒸餾法去除脂肪酸。將該去除脂肪酸之α-位選擇性酯交換油，溶解於酯交換油每公克4 m L之η ·己烧 ，緩慢攪拌下由40°C冷卻至25 t，濾取析出之以甘油三飽 和脂肪酸酯為主之高融點部（收率：對酯交換油6 %)。濾液 則依常法餾去溶劑，將殘渣以每公克殘渣5 mL之比率溶 解於丙酮，緩慢攪拌，由3 0 °C冷卻至6 °C，濾取析出之目 的物。該部分餾去溶劑後，依常法脫臭，得TG 8。 -21 _ 200303171 (16) 麵_職; TG9之製備 於硬化椰子油（與TG2之製備時同樣原料）70%，菜籽油 (與TG1之製備時同樣原料）10%，高硬化海魯星菜籽油（與 T G 1之製備時同樣原料）2 0 %之混合油，以該混合油每1 0 0 重量部0.1重量部比率，添加甲醇鈉觸媒，於8 0 °C反應3 0 分，得酯交換油。該酯交換油依常法脫臭得TG9。 _ 製備之TG1〜TG9甘油三酸酯組合物之脂肪酸組成如表 ” 1，依氣相層析法測得之甘油三酸酯組成分析中之甘油三 φ 酸酯X，Y及Z之測定值如表2。表1中之「收率」係表示對 酯交換油之收·率。Preparation of TG8 (comparative product) Olive oil (fatty acid composition: 10.6% of soft fatty acids, 3.2% of hard fatty acids, oil 81.2%, linoleic acid 5.4%) 40%, and dicarboxylic acid (fatty acid composition ·· Hard fatty acid 2. 7%, osmium carbonate 100 · 1%, osmium dicarbonate 86.1%) 40% and dodecanoic acid (fatty acid composition: decanoic acid 0.5%, dodecanoic acid 9 8.3% , Tetradecanoic acid 0-9%) 20% of mixed oil, dissolved in 5 times the amount of fatty acid (vs. weight) of hexane, according to the ratio of 5 2 0 lipase units per gram of fat and oil mixture, added and adsorbed to the equivalent of the mixed oil 10% diatomite with α-position-selective transesterification lipase (manufactured by Tanabe Pharmaceutical Co., Ltd .: Saccharomyces spp.), Φ α-position-selective S exchange reaction at 4 5 ° C 7 2 hour. The reaction solution was filtered, and the self-burning was removed, and the residue was removed by molecular distillation to remove fatty acids. The α-position-selective transesterified oil from which the fatty acid is removed is dissolved in 4 ml of η · g per gram of transesterified oil. It has been burned, cooled from 40 ° C to 25 t under slow stirring, and the precipitate is filtered to trisaturate with glycerol. Fatty acid ester-based high melting point (yield: 6% for transesterified oil). The filtrate was distilled off the solvent by the usual method, and the residue was dissolved in acetone at a rate of 5 mL per gram of residue, slowly stirred, cooled from 30 ° C to 6 ° C, and the precipitated object was filtered off. After the solvent was distilled off in this part, it was deodorized by a conventional method to obtain TG 8. -21 _ 200303171 (16) noodles _ job; 70% of TG9 prepared in hardened coconut oil (the same raw material as in the preparation of TG2), 10% of rapeseed oil (the same raw material in the preparation of TG1), high hardened Hailuxing Rapeseed oil (same raw material as in the preparation of TG 1) 20% mixed oil, at a ratio of 0.1 parts by weight per 100 parts by weight of the mixed oil, sodium methoxide catalyst was added, and reacted at 80 ° C for 30 minutes , Get transesterified oil. This transesterified oil was deodorized in the usual manner to obtain TG9. _ The fatty acid composition of the prepared TG1 to TG9 triglyceride composition is shown in Table "1. The measured values of triglyceride φ esters X, Y, and Z in the triglyceride composition analysis measured by gas chromatography See Table 2. The "yield" in Table 1 indicates the yield and rate of transesterified oil.
-22- 200303171 (17) 發明說明續頁-22- 200303171 (17) Description of the invention continued
cf H ^00 TG 7 (比較品） σ" H 〇 TG 5 TG4 TG 3 TG 2 TGI 甘油三酸 脂組合物 Ό Q cn CJ^ CO 4^· ◦ >—* O Q >—^ O CD O o O CD O ◦ »—* CD ◦. 4 CSO 〇〇 42.3 --------------------------- 1 -' 65.5 1 1 72. 2 77.0 1 65.4 1—* CSO 53.7 66.4 碘價 CO CND 33.6 CO cn OO CO OO CO 融點 °C cn CO CZ) CD 1——4 OO CD OO j—-* cn 1—^ cn ◦ 〇 〇〇 脂肪酸組成(％) ◦ ◦ ◦ 1—* i—^ CD 0¾ 1—* ISO h—* CO CD CD 〇 S CO CO IND CJ^ Q <〇 h—* hP- 4^ OO CO cn co cn —J C^O ,° Cso A <〇 ◦ ◦ ；OO 1—-* oo CO cn CO cn DO 〇 A <〇 cn cn cn oo CO 4^ 4^ OO cn 〇 cn c-o CO IND 1—^ CO oo cn 1—* 1—* H—* cn 1-—* >—* CO 1—* —J 1—* H-—* CO 〇 〇〇 cn ◦ 42.3 CO <LO cn cn t * <〇 co 32.5 CO cn ►4^ CO cn an CO CO crs 〇 〇〇 tso oo 1——* <JD CO CO CO oo CD 38.7 OO cz> i—* CO i—» CO oo »—* CND CO 〇 〇〇 ΙΌ CO <〇 CD ◦ CO CD GO —a <〇 —a cn cn -o 〇 CO 〇〇 CO o cn CO A h—* OO CO A c^o CO CO END CO 〇 CO Hp^ CO CD >—* 27· 7 CNO CO <JD CO cn CJ^ cr? cn> * cn »—* OOcf H ^ 00 TG 7 (comparative) σ " H 〇TG 5 TG4 TG 3 TG 2 TGI triglyceride composition Ό Q cn CJ ^ CO 4 ^ · ◦ > — * OQ > — ^ O CD O o O CD O ◦ »— * CD ◦. 4 CSO 〇〇42.3 --------------------------- 1-'65.5 1 1 72 2 77.0 1 65.4 1— * CSO 53.7 66.4 Iodine value CO CND 33.6 CO cn OO CO OO CO Melting point ° C cn CO CZ) CD 1——4 OO CD OO j —- * cn 1— ^ cn ◦ 〇〇 〇 Fatty acid composition (%) ◦ ◦ ◦ 1— * i— ^ CD 0¾ 1— * ISO h— * CO CD CD 〇S CO CO IND CJ ^ Q < 〇h— * hP- 4 ^ OO CO cn co cn —JC ^ O, ° Cso A < 〇◦ ◦; OO 1 —- * oo CO cn CO cn DO 〇A < 〇cn cn cn oo CO 4 ^ 4 ^ OO cn 〇cn co CO IND 1— ^ CO oo cn 1— * 1— * H— * cn 1 -— * > — * CO 1— * —J 1— * H -— * CO 〇〇〇cn ◦ 42.3 CO < LO cn cn t * < 〇co 32.5 CO cn ►4 ^ CO cn an CO CO crs 〇〇〇tso oo 1 —— * < JD CO CO CO oo CD 38.7 OO cz > i— * CO i— »CO oo» — * CND CO 〇 〇〇ΙΌ CO < 〇CD ◦ CO CD GO —a < 〇—a cn cn- o 〇CO 〇〇CO o cn CO A h— * OO CO A c ^ o CO CO END CO 〇CO Hp ^ CO CD >-* 27 · 7 CNO CO < JD CO cn CJ ^ cr? cn > * en »— * OO
-23- 200303171 賴: …w士义;丫'λ (18) 表2 甘油三酸 酯組合叔 甘油三酸 酯 x(%) 甘油三酸 酯 Y(%) 甘油三酸 酯 ζ(%) X : Υ :Ζ S F C (30°〇 TG 1 35. 2 3.2 14. 8 66 : 6 : 28 7. 1 TG 2 34.4 6. 1 16.3 60 : 11 : :29 9. 5 TG 3 25.8 2. 7 22.3 51 : 5 : 44 6. 1 TG4 39.4 2. 6 9.7 76 : 6 : 18 8.8 TG 5 22.9 4.0 27· 6 42 : 7 : 51 5. 6 TG 6 (比較品） 47. 1 0， 0.0 100 : 0 :0 23.4 TG 7 (比較品） 74.3 0.0 0.0 100 :0 :0 10.5 TG 8 (比較品） 76.8- 0.0 21.0 78 : 0 : 22 10. 1 TG 9 (比較品） 9. 7 17. 7 23.3 19 : 35 : :46 9.5-23- 200303171 Lai:… w Shiyi; ya'λ (18) Table 2 Triglyceride combination tertiary triglyceride x (%) Triglyceride Y (%) Triglyceride ζ (%) X : Υ: Z SFC (30 ° 〇TG 1 35. 2 3.2 14. 8 66: 6: 28 7. 1 TG 2 34.4 6. 1 16.3 60: 11:: 29 9. 5 TG 3 25.8 2. 7 22.3 51 : 5: 44 6. 1 TG4 39.4 2. 6 9.7 76: 6: 18 8.8 TG 5 22.9 4.0 27 · 6 42: 7: 51 5. 6 TG 6 (comparative) 47. 1 0, 0.0 100: 0: 0 23.4 TG 7 (comparative) 74.3 0.0 0.0 100: 0: 0 10.5 TG 8 (comparative) 76.8- 0.0 21.0 78: 0: 22 10. 1 TG 9 (comparative) 9. 7 17. 7 23.3 19: 35:: 46 9.5
(2)用於作為油相之食用油脂之製備 甘油三酸酯（DG)之製備 將菜籽油7 5 %與甘油2 5 %混合，加氫氧化鈣〇 . 1 %，進行 酯交換反應後，依分子蒸餾法盡量去除甘油一酸酯，得甘 鲁 油二酸酯。該甘油二酸酯依常法脫臭得D G。 硬化酯交換油（TG-E)之製備 於棕櫚油（碘價52) 45 %與菜籽油（碘價118) 55%之混合 · 油，依混合油每1 0 0重量部加0 . 1重量部之比率，添加曱醇 ， 鈉觸媒，於8 0 °C反應3 0分，得酯交換油。對該酯交換油每 1 0 0重量部添加鎳觸媒0 · 1部及曱疏胺酸〇 . 〇 2部，進行氫化 至碘價降至6 6，得硬化酯交換油。該硬化酯交換油經常法 脫臭，得TG-E。 -24- 200303171 (19) I翻巍柳p 實施例2 依下列配方製備起泡性水中油型乳化物。其中油相及 水相係預先製成預混合物。 (油相） ％ 甘油三酸酯組合物（TG1〜TG9) 10 . 硬化黃豆油（融點3 2 °C ) 10 硬化椰子油（融點3 2 °C ) 14 甘油一硬脂肪酸酯 0.1 ® 印石粦脂 0.3 (水相） 脫脂奶粉 6 六偏填酸鈉 0.1 蔗糖脂肪酸酯（HLB11) 0.1 水 5 9.4 將該預混合物混合攪拌，得水中油型之預乳化物。使 用均化機，在6 5 °C，4 X 1 06 P a壓力下均質化處理該預乳 化物後，進行UHT滅菌處理（Alpharabal公司製VTIS滅菌 裝置），在70 °C ，2.5 X 106 Pa壓力下實施再均質化處理。 均質處理後之乳化物則冷卻於8 °C，無菌充填，得起泡性 水中油型乳化物。 將製備之起泡性水中油型乳化物置於5 °C成熟72小時 後，用立型混合機起泡，製成起泡奶油。記錄起泡操作時 之起泡特性（起泡時間，起泡性（over-run)。該起泡奶油保 存於20 °C，24小時後實施作花性，保型性，水分離狀態， -25- 200303171 (20) 餐__議 外觀’味道及口感等官能評估。 評估法： (1) 黏度：使用黏度計 (2) 起泡時間：使用20 coat之立型起泡機（關東Mixer公 司製），對5 k g水中油型乳化物添加外比9 %之細粒糖以轉 數7 0 0 r / m i η打泡，測定達最佳起泡狀態即需時間(2) Preparation of triglyceride (DG) for edible oils and fats as an oil phase Mix 75% of rapeseed oil with 25% of glycerol, add 0.1% of calcium hydroxide, and perform transesterification reaction According to the molecular distillation method, try to remove the monoglyceride to obtain the glycerol oleate. This diglyceride was deodorized in the usual manner to obtain D G. Hardened transesterified oil (TG-E) is prepared from a mixture of 45% palm oil (52 iodine value) and 55% of rapeseed oil (118 iodine value). Oil, 0.1 is added for every 100 parts by weight of the mixed oil. The ratio of the weight part was added with methanol and sodium catalyst, and reacted at 80 ° C for 30 minutes to obtain a transesterified oil. To this transesterified oil, 0.1 parts of nickel catalyst and 0.2 parts of sulfamic acid were added for every 100 parts by weight, and hydrogenation was performed until the iodine value decreased to 66 to obtain a hardened transesterified oil. This hardened transesterified oil is often deodorized to obtain TG-E. -24- 200303171 (19) I Turn Willow p Example 2 A foaming oil-in-water emulsion was prepared according to the following formulation. The oil phase and water phase are prepared into a premix in advance. (Oil phase)% triglyceride composition (TG1 ~ TG9) 10. Hardened soybean oil (melting point 3 2 ° C) 10 Hardened coconut oil (melting point 3 2 ° C) 14 Glycerol monostearic acid fatty acid ester 0.1 ® Yinshiyao grease 0.3 (aqueous phase) skim milk powder 6 sodium hexametafiller 0.1 sucrose fatty acid ester (HLB11) 0.1 water 5 9.4 The premix was mixed and stirred to obtain an oil-in-water type pre-emulsion. Use a homogenizer to homogenize the pre-emulsified product at 65 ° C and 4 X 1 06 Pa pressure, and then perform UHT sterilization (VTIS sterilization device made by Alpharabal) at 2.5 X 106 Pa at 70 ° C. Re-homogenization is performed under pressure. The homogenized emulsified product is cooled to 8 ° C and filled aseptically to obtain a foamable oil-in-water emulsified product. The prepared foaming oil-in-water emulsion was matured at 5 ° C for 72 hours, and then foamed with a vertical mixer to prepare a foaming cream. Record the foaming characteristics (foaming time, foaming (over-run) during foaming operation. The foaming cream is stored at 20 ° C, after 24 hours, it will be used for flowering, shape retention, water separation,- 25- 200303171 (20) Meal evaluation of appearance, taste and texture, etc. Evaluation method: (1) Viscosity: using viscometer (2) Foaming time: 20 coat vertical foaming machine (Kanto Mixer) System), add 5 kg of fine-grained sugar with an external ratio of 9% to 5 kg of oil-in-water emulsion to foam at a revolution of 70 0 r / mi η, and measure the time required to reach the optimal foaming state
(3)起泡性（％):依下式表示之因起泡產生體積增加之比 率 (一定容積之奶油重量）-(一定容積之打泡後奶油重量） 一定容積之打泡後奶油重量 x 1Q〇 (4)保存於2 0 °C，2 4小時後之起泡奶油官能評估等級 表3 等級 5分 4分 3分 2分 1分 保型性 非常良好 良好 稍好 稍不良 不堪實用 水分離狀態 無 有分離跡象 — 稍有分離 分離稍多 分離 外觀 有光澤 稍有光澤 無光澤 垂下 不堪實用 作花性 非常良好 良好 稍好 稍不良 不堪實用 口溶性 非常良好 良好 稍好 稍不良 不堪實用 味道 非常良好 良好 稍好 稍不良 不堪實用 製備之起泡性水中油型乳化物之油相中之甘油三酸醋 X ’ Y及Z之含量及評估結果如表4。 -26- 200303171 (21) 總 nu} 5 縛 節 味道 ；I 口溶性 ---------------i 造花性 外觀 水分離狀態 保型性 起泡性(％) 起泡時間(s) 乳化物之黏度 (mPa.s) X N X + Y + Z 94 w β 跑 ffifT N 111 繆 fflfT ΙΒ(Τ X —J CO A CT5 CO cn CD <LD CO CZ5 CO cn CO cn 66:6:28 15.6 CD CT5 10.3 TG 1 1—1 1 本發明品 -<I A Cs〇 -<1 合 OO >—* IND cn CN3 oo cn 兰 60:11:29 cn —a CO 1—* CO 10. 1 丨TG2 J 〇〇 A cn> OO cn -<1 CTa 1—^ t—^ cn oo <L〇 ◦ 51:5:44 15.0 ! cn cn ◦ oo CJ^ 1 | TG3 ______… CO a END a 浴 CX> t>o o ISO <^o CD cn 76:6:18 15.2 oo CO <p> OO 1—^ »—* cn TG4 cn cn cn 浴 cn H—1 N· > CD 爸 cn cn CS3 —a cn 16.0 oo t>o cn 〜 1 TG 5 〇1 CO oo DO CO ESO t>o CO oo tND CO CO 1—* ◦ <〇 CO g —j 100:0:0 13.9 <〇 ◦ CD ◦ 13.9 TG6 H-1 比較品 CTD >—* CO 办 CO oo h— 1— <〇 CO INO <〇 cn cn 100:0:0 OO 1—^ CD o <〇 CD 21.9 TG7 tNO CT3 cn CO 〜Ί CO cn ◦ cn tNO 气 1 cn on OO 78:0:22 28.8 era CsO <〇 ◦ 22.6 TG 8 CO CO oo CNO CO h—^ CO cn CO oo CO ① <〇 cr> 19:35:46 14.7 CJ5 CO cn DO CO TG9 -27- 200303171(3) Foaming property (%): The ratio of volume increase due to foaming expressed by the following formula (weight of cream with a certain volume)-(weight of cream after foaming with a certain volume) cream weight after foaming with a certain volume x 1Q〇 (4) Stored at 20 ° C, 24 hours after evaluation of the foaming function of the cream. Table 3 Grade 5 points 4 points 3 points 2 points 1 point Shape retention is very good, good, slightly bad, practical water separation No signs of separation in the state — slightly separated, separated, slightly separated, appearance shiny, slightly shiny, matte, drooping, unsuitable for use, very good, good, slightly bad, practical, poorly soluble, good, good, slightly bad, practical The contents of the triglycerides X 'Y and Z in the oil phase of the foamable water-in-oil emulsion prepared in practical use were good and slightly poor, and the evaluation results are shown in Table 4. -26- 200303171 (21) total nu} 5 knot taste; I mouth solubility --------------- i flowering appearance water separation state shape retention foaming (%) from Bubble time (s) Viscosity of emulsified product (mPa.s) XNX + Y + Z 94 w β Run ffifT N 111 MufflfT ΙΒ (Τ X —J CO A CT5 CO cn CD < LD CO CZ5 CO cn CO cn 66 : 6: 28 15.6 CD CT5 10.3 TG 1 1—1 1 The product of the present invention- < IA Cs〇- &1; OO >-* IND cn CN3 oo cn blue 60:11:29 cn —a CO 1— * CO 10. 1 丨 TG2 J 〇〇A cn > OO cn-< 1 CTa 1— ^ t— ^ cn oo < L〇 ◦ 51: 5: 44 15.0! Cn cn ◦ oo CJ ^ 1 | TG3 ______ … CO a END a bath CX > t > oo ISO < ^ o CD cn 76: 6: 18 15.2 oo CO < p > OO 1— ^ »— * cn TG4 cn cn cn bath cn H—1 N · > CD da cn cn CS3 —a cn 16.0 oo t > o cn ~ 1 TG 5 〇1 CO oo DO CO ESO t > o CO oo tND CO CO 1— * ◦ < 〇CO g —j 100: 0: 0 13.9 < 〇◦ CD ◦ 13.9 TG6 H-1 Comparative CTD > — * CO CO oo h— 1— < 〇CO INO < 〇cn cn 100: 0: 0 OO 1— ^ CD o < 〇CD 21.9 TG7 t NO CT3 cn CO ～ Ί CO cn ◦ cn tNO gas 1 cn on OO 78: 0: 22 28.8 era CsO < 〇 22.6 TG 8 CO CO oo CNO CO h— ^ CO cn CO oo CO ① < 〇cr > 19:35:46 14.7 CJ5 CO cn DO CO TG9 -27- 200303171
發明說明續頁 由表可知，本發明品1 - 5之黏度比較低，起泡奶油之保 型性，水分離狀態等均良好，尤其作花性等作業性優異， 口溶性，味道亦良好。 實施例3 依實施例1之方法製備下列起泡性水中油型乳化物，加 以評估。 本發明品6 : (油相） % 甘油三酸酯組合物（TG1) 15 奶脂（融點3 2 °C ) 15 硬化棕櫚油（融點3 7 °C ) 5 甘油一硬脂肪酸酯 0.1 卵磷脂 0.8 (水相） 脫脂奶粉 5.5 六偏碟酸鈉 0.1 蔗糖脂肪酸酯（HLB11) 0.2 水 58.3 比較例5 : (油相） % 硬化大豆油（融點3 2 C ) 14 硬化椰子油（融點3 2 °C ) 20 甘油一硬脂肪酸酯 0.1 卵填脂 0.3Description of the invention continued from the table It can be seen from the table that the viscosity of the products 1 to 5 of the present invention is relatively low, the foaming cream has good shape retention, water separation state, etc., and is excellent in workability such as flowering properties, mouth solubility, and good taste. Example 3 The following foaming oil-in-water emulsion was prepared according to the method of Example 1 and evaluated. Product 6 of the invention: (oil phase)% triglyceride composition (TG1) 15 milk fat (melting point 3 2 ° C) 15 hardened palm oil (melting point 3 7 ° C) 5 glyceryl mono-hard fatty acid ester 0.1 Lecithin 0.8 (aqueous phase) Skim milk powder 5.5 Sodium hexametadisc 0.1 Sucrose fatty acid ester (HLB11) 0.2 Water 58.3 Comparative example 5: (oil phase)% hardened soybean oil (melting point 3 2 C) 14 hardened coconut oil ( Melting point 3 2 ° C) 20 Glycerol monostearic acid ester 0.1 Egg filling 0.3
-28 200303171 (23) (水相） 脫脂奶粉 6 六偏碟酸納 0.1 蔗糖脂肪酸酯（HLB 1 1) 0.1 水 59.4 比較例6 : (油相） % 奶脂（融點3 2 °C ) 15 硬化棕櫚仁油（融點3 4 °C ) 6 硬化棕櫚油（融點3 7 °C ) 2 硬化大豆油（融點3 2 °C ) 12 甘油一硬脂肪酸酯 0.1 印鱗脂 0.8 (水相） 脫脂奶粉 5.5 六偏磷酸鈉 0.1 蔗糖脂肪酸酯（HLB11) 0.2 水 58.3 製備之起泡性水中油型乳化物之油相中之 X，Y及Z含量及評估結果如表5。 發明說明續ΐ 油三酸酯 · -29- 200303171 … (24) WmmMWi： 表5 本發明品 比較品 6 5 6 TG 1 — — 甘油三酸酯X (%) 15.0 0. 1 0· 1 油 相 甘油三酸酯Y (%) 1.4 0.0 0.0 與甴三酸酉旨z 6.3 0.0 1.8 X +Y+ Z 22.7 0. 1 1.9 X : Y : Z 66:6:28 100:0:0 5:0:95 物 性 1 乳化物之黏度 (mPa.s) 35 120 140 起泡時間(S) 285 450 630 起泡性(％) 120 105 105 官 能 保型性 48 18 10 水分離狀態 46 26 11 1 外觀 47 27 12 (分) 造花性 45 23 10 口溶性 48 18 13 味道 45 20 10-28 200303171 (23) (aqueous phase) skimmed milk powder 6 sodium hexametaphosphate 0.1 sucrose fatty acid ester (HLB 1 1) 0.1 water 59.4 Comparative Example 6: (oil phase)% milk fat (melting point 3 2 ° C) 15 Hardened palm kernel oil (melting point 3 4 ° C) 6 Hardened palm oil (melting point 3 7 ° C) 2 Hardened soybean oil (melting point 3 2 ° C) 12 Glycerol monostearic acid ester 0.1 Imprint scale fat 0.8 ( Water phase) Skim milk powder 5.5 Sodium hexametaphosphate 0.1 Sucrose fatty acid ester (HLB11) 0.2 Water 58.3 The content of X, Y and Z in the oil phase of the oily emulsion of foaming water prepared and the evaluation results are shown in Table 5. Description of the invention Continued ΐ Trioleate · -29- 200303171… (24) WmmMWi: Table 5 Comparative product of the present invention 6 5 6 TG 1 — Triglyceride X (%) 15.0 0. 1 0 · 1 Oil phase Triglycerides Y (%) 1.4 0.0 0.0 and triglycerides z 6.3 0.0 1.8 X + Y + Z 22.7 0. 1 1.9 X: Y: Z 66: 6: 28 100: 0: 0 5: 0: 95 Physical properties 1 Viscosity of emulsion (mPa.s) 35 120 140 Foaming time (S) 285 450 630 Foaming property (%) 120 105 105 Functional retention 48 18 10 Water separation state 46 26 11 1 Appearance 47 27 12 (Points) Flowering property 45 23 10 Mouth solubility 48 18 13 Taste 45 20 10
由表可知，本發明品6之保型性，水分離狀態及外觀優 異，作花性良好，作業性優，且口溶性，味道均佳。 實施例4 將下列組成之油相依常法混合，驟冷，捏和而製成起 泡性香穌油。 -30- 200303171 (25) 發明說明續頁 本發明品7，8 % 甘油三酸酯組合物（T G 1，T G 3 ) 8 DG 6 TG-E 85.7 蔗糖脂肪酸酯 0.3 比較品7As can be seen from the table, the product 6 of the present invention is excellent in shape retention, water separation state and appearance, good flowering property, excellent workability, and good mouth solubility and taste. Example 4 An oil phase of the following composition was mixed in a conventional manner, quenched, and kneaded to prepare a foaming perfume oil. -30- 200303171 (25) Description of the Invention Continued The product of this invention 7, 8% triglyceride composition (T G 1, T G 3) 8 DG 6 TG-E 85.7 Sucrose fatty acid ester 0.3 Comparative product 7
% 甘油三酸酯組合物（TG6) 8 DG 6 TG-E 85.7 蔗糖脂肪酸酯 0.3 比較品8 % DG 6% Triglyceride composition (TG6) 8 DG 6 TG-E 85.7 Sucrose fatty acid ester 0.3 Comparative product 8% DG 6
TG-E 93.7 蔗糖脂肪酸酯 0.3 將該起泡性香酥油調整於2 0 °C後，依下列配方使用5 coat HOBART混合機（HOB ART公司製 C-100型），在 20 °C 環 境下高速起泡30分，製成奶油（butter cream)。 g 起泡性香穌油 140 糖聚（2 1 w t %液糖） 180 白巧克力（融解後保存於3 0 °C者） 80 -31 - 200303171 (26) 發明說明讀買: 將此奶油保存於20 °C ，24小時後，就其比重，油分離 率，口溶性及味道加以評估。 評估法： (1) 比重：根據一定容積（80 mL)之奶油重量計算之數值。 (2) 分油率：將充滿奶油之直徑2 cm X高2 cm之圓筒置 於滤紙上’靜置於2 5 °C之環境2 4小時後，測定參出於渡紙 之量，計算其對充填奶油之數值。 (3 )保型性，口溶感及味道：由1 〇名評審員根據下表6 之官能評估等級評估，以其總計分數表示。 表6 等級 5分 4分 3分 2分 1分 保型性 非常良好 良好 猶好 稍不好 不堪實用 口溶感 非常良好 良好 稍好 稍不好 不堪實用 味道 非常良好 良好 猶好 稍不好 不堪實用 調酉己之 .起泡性香穌油之油- 相中甘油 三酸酯X， Y及Z之含 量及評估結果如表7。 表7 本發明品 比較品 7 8 7 8 添加之甘油三酸S旨組合物 TG 1 TG 3 TG 6 — 油 相 甘油三酸酯χ(%) 2.9 2.2 3.9 0· 1 甘油三酸酯Y(%) 0.3 0.2 0.0 0.0 甘油三酸S旨ζ(%) 1.3 1.9 0. 1 0. 1 Χ + Υ+ Ζ 4.5 4,3 4.0 0.2 X : Υ : Ζ 64:7:29 51:5:44 98:0:2 50:0:50 丨物性 奶油比重㈠ 0.75 0.74 0.83 0.89 誶價 i 分油率(％) 13.3 14.2 17. 2 18.6 官能 保型性 45 42 28 21 評價 (分） 口溶感 46 40 41 38 味道 46 45 39 38 200303171 (27) 由表可知’本發明品7及8 ’其奶油比重低，分油率小 ，且保型性，口溶感及味道均佳。 實施例5 分別配製下列組成之油相及水相，分別於6 0 t：混合後 ，驟冷乳化，製得起泡性油中水型乳化物。 本發明品9，1 0 (油相） ％TG-E 93.7 Sucrose fatty acid ester 0.3 After adjusting the foaming shortening to 20 ° C, use a 5 coat HOBART mixer (type C-100 manufactured by HOB ART) according to the following formula, under 20 ° C environment Foam for 30 minutes at high speed to make butter cream. g Foaming sesame oil 140 Polysaccharide (2 1 wt% liquid sugar) 180 White chocolate (those stored at 30 ° C after melting) 80 -31-200303171 (26) Description of invention: Buy this cream in After 20 hours at 20 ° C, the specific gravity, oil separation rate, mouth solubility and taste were evaluated. Evaluation method: (1) Specific gravity: A value calculated based on the weight of a certain volume (80 mL) of cream. (2) Oil separation rate: Put a cylinder filled with cream with a diameter of 2 cm x a height of 2 cm on a filter paper and let it stand in an environment of 25 ° C for 24 hours. Its value for filling cream. (3) Shape retention, mouth feel and taste: evaluated by 10 reviewers according to the functional evaluation level in Table 6 below, expressed as their total score. Table 6 Grade 5 points 4 points 3 points 2 points 1 point Shape retention is very good, good, good, slightly bad, practical, very good, mouthfeel, very good, slightly good, slightly bad, practical, very good, good, good, slightly bad, practical The content and evaluation results of the triglycerides X, Y and Z in the oil-phase of the oil-phase of the foaming fragrant Jesus oil are shown in Table 7. Table 7 Comparative product of the present invention 7 8 7 8 Triglyceride S added composition TG 1 TG 3 TG 6 — oil phase triglyceride χ (%) 2.9 2.2 3.9 0 · 1 triglyceride Y (% ) 0.3 0.2 0.0 0.0 Triglyceride S purpose ζ (%) 1.3 1.9 0. 1 0. 1 X + Υ + Zn 4.5 4,3 4.0 0.2 X: Υ: ZZ 64: 7: 29 51: 5: 44 98: 0: 2 50: 0: 50 丨 Specific gravity of physical cream㈠ 0.75 0.74 0.83 0.89 Value i Oil content ratio (%) 13.3 14.2 17. 2 18.6 Functional form retention 45 42 28 21 Evaluation (points) Mouth solubility 46 40 41 38 Flavors 46 45 39 38 200303171 (27) From the table, it can be seen that the present invention products 7 and 8 have a low specific gravity of cream, a small oil separation rate, and good shape retention, mouth feel and taste. Example 5 An oil phase and an aqueous phase of the following composition were separately prepared at 60 t: after being mixed, they were quenched and emulsified to obtain a water-based emulsion in a foaming oil. The product of the present invention 9, 10 (oil phase) ％
甘油三酸酯組合物（TGI，TG3) 8 DG 16 硬化棕櫚油（融點3 7 °C ) 60.8 蔗糖脂肪酸酯 0.1 珍P填脂 0.1 (水相） ％ 水 14 酿素鈉 1Triglyceride composition (TGI, TG3) 8 DG 16 hardened palm oil (melting point 37 ° C) 60.8 sucrose fatty acid ester 0.1 Zinc fat filling 0.1 (aqueous phase)% water 14 sodium glutamate 1
比較品9 (油相） ％ 甘油三酸酯組合物（T G 6 ) 8 D G 16 硬化棕櫚油（融點3 7 °C ) 60.8 蔗糖脂肪酸酯 0.1 卵磷脂 0.1 (水相） ％ 水 14 -33 200303171 (28) 酷素納 比較品1 0 (油相） 甘油三酸酯組合物（T G 9 ) DG 硬化棕櫚油（融點3 7 °C ) 蔗糖脂肪酸酯 卵構脂 (水相） 水 酉各素納 比較品1 1 (油相） DG 硬化棕櫚油（融點3 7 °C ) 蔗糖脂肪酸酯 卵磷脂 (水相） 水 赂素鈉 % 8 16 60.8 0.1 % 14 % 16 68.8 __魏養Comparative product 9 (oil phase)% triglyceride composition (TG 6) 8 DG 16 hardened palm oil (melting point 37 ° C) 60.8 sucrose fatty acid ester 0.1 lecithin 0.1 (water phase)% water 14 -33 200303171 (28) Kusuna comparative 10 (oil phase) triglyceride composition (TG 9) DG hardened palm oil (melting point 3 7 ° C) sucrose fatty acid ester egg structure lipid (water phase) leech Comparison of each element 1 1 (oil phase) DG hardened palm oil (melting point 37 ° C) sucrose fatty acid ester lecithin (water phase) sodium hydrobranthin 8 16 60.8 0.1% 14% 16 68.8 __Wei support
0.1 % 14 將調配之起泡性油中水型乳化物1 5 0 g與糖漿（液糖2 1 %) 150 g混合，使用5 coat HOB ART混合機（HOB ART公司製 C -1 0 0型），在2 0 °C環境下高速打泡2 0分，製成奶油。 該奶油保存於20 °C，24小時後，根據實施例1之方法評 -34- 200303171 #麵__ (29) 估比重，分油率，口溶感及味道。 調配之起泡性香穌油之油相中之甘油三酸酯X，γ及Z 含量及評估結果如表8。 表8 本發明品 比較品 9 10 9 10 11 添加之甘油三酸酯組合物 TG 1 TG3 TG 6 TG 9 — 甘油三酸酯χ(%). 3.3 2.4 4.4 0.9 0.0 甘油三酸酯Y(%) 0.3 0. 3 0.0 1.7 0.0 油 甘油三酸酯ζ(%) 1.7 2.1 0.0 2. 2 0.0 相 Χ + Υ+Ζ 5.3 4. 8 4.4 4.8 0.0 X : Υ : Ζ - 62:6:32 50:6:44 100:0:0 19:35:46 — 丨物性 評價 奶油比重㈠ 0. 65 0.67 0. 75 0.73 0. 71 分油率(％) 3.3 3. 2 4.2 4.9 5.2 官能 m 保型性 45 42 28 43 22 口溶感 43 43 40 28 30 味道 47 4.5 41 35 420.1% 14 Blend 150 g of the water-based emulsified foaming oil with 150 g of syrup (21% of liquid sugar), and use a 5 coat HOB ART mixer (C-1 0 0 type manufactured by HOB ART). ), Foam at high temperature for 20 minutes at 20 ° C to make cream. The cream was stored at 20 ° C, and after 24 hours, it was evaluated according to the method of Example 1 -34- 200303171 # 面 __ (29) Estimate the specific gravity, oil separation rate, mouth feel and taste. Table 8 shows the triglyceride X, γ, and Z contents and evaluation results in the oil phase of the formulated foaming sesame oil. Table 8 Comparative product of the present invention 9 10 9 10 11 Triglyceride composition TG 1 TG3 TG 6 TG 9 — Triglyceride χ (%). 3.3 2.4 4.4 0.9 0.0 Triglyceride Y (%) 0.3 0. 3 0.0 1.7 0.0 Oil triglyceride ζ (%) 1.7 2.1 0.0 2. 2 0.0 Phase X + Υ + Z 5.3 4. 8 4.4 4.8 0.0 X: Υ: ZZ-62: 6: 32 50: 6 : 44 100: 0: 0 19:35:46 — 丨 Physical property evaluation Cream specific gravity ㈠ 0. 65 0.67 0. 75 0.73 0. 71 Oil fraction (%) 3.3 3. 2 4.2 4.9 5.2 Functional m Shape retention 45 42 28 43 22 Melting taste 43 43 40 28 30 Taste 47 4.5 41 35 42
由表可知，本發明品9及1 0，其奶油比重均低，分油率 小，且保型性，口溶感及味道均佳。 產業上之利用領域 本發明之甘油三酸酯組合物，具有製成起泡性奶油時 應具備之物性（起泡性，耐水分離性，分油性，保型性） ，且其基本上應具備之口感（口溶感），味道亦優異。因此 ’頗適合糕餅，蛋糕，麵包等之裝飾，銘料及失心之用。 圖式簡單說明 圖1係表示甘油三酸酯X，Y及Z之含有重量比率範圍之 圖。 圖2係表示油脂（A)，（B)及（C)之混合重量比率範圍之圖。 -35-As can be seen from the table, the products 9 and 10 of the present invention have a low specific gravity of cream, a small oil separation rate, and good shape retention, mouth feel and taste. Industrial application field The triglyceride composition of the present invention has physical properties (foaming property, water separation resistance, oil separation property, and shape retention property) which should be possessed when it is made into a foaming cream, and it should basically have The taste (melting taste) is also excellent. So it ’s quite suitable for decoration, cutting and carelessness of cakes, cakes, breads, etc. Brief Description of Drawings Fig. 1 is a view showing a range of a weight ratio of triglycerides X, Y and Z. FIG. 2 is a graph showing a range of mixed weight ratios of fats and oils (A), (B), and (C). -35-
Claims (1)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001340290 | 2001-11-06 | ||
| JP2002114354A JP2003204753A (en) | 2001-11-06 | 2002-04-17 | Triglyceride composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TW200303171A true TW200303171A (en) | 2003-09-01 |
| TWI333838B TWI333838B (en) | 2010-12-01 |
Family
ID=26624366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW091132678A TWI333838B (en) | 2001-11-06 | 2002-11-06 | Triglyceride compositions |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP2003204753A (en) |
| KR (1) | KR20050043769A (en) |
| CN (1) | CN1325623C (en) |
| TW (1) | TWI333838B (en) |
| WO (1) | WO2003040276A1 (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006153701A (en) * | 2004-11-30 | 2006-06-15 | Toppan Forms Co Ltd | Temperature control medium |
| CN101222855B (en) * | 2005-03-31 | 2013-09-25 | 不二制油株式会社 | Foamable oil-in-water emulsion |
| JP4496178B2 (en) * | 2006-03-10 | 2010-07-07 | 日清オイリオグループ株式会社 | Oil and fat composition and method for producing the same, oil-in-water emulsion, and compound cream |
| JP4965405B2 (en) * | 2007-10-18 | 2012-07-04 | 株式会社カネカ | Plastic oil composition |
| JP2009153454A (en) * | 2007-12-27 | 2009-07-16 | Fuji Oil Co Ltd | Oil-and-fat composition for coffee cream |
| JP4612702B2 (en) * | 2008-03-14 | 2011-01-12 | 植田製油株式会社 | Oil composition for foaming cream |
| CN103181417A (en) * | 2011-12-28 | 2013-07-03 | 丰益(上海)生物技术研发中心有限公司 | Grease composition, composite grease composition, product and preparation method thereof |
| WO2014038670A1 (en) * | 2012-09-07 | 2014-03-13 | 株式会社カネカ | Foamable oil-in-water emulsified oil or fat composition |
| CN104247783A (en) * | 2013-06-27 | 2014-12-31 | 中粮营养健康研究院有限公司 | Grease composition for margarine and shortening and preparing method thereof |
| JP6198503B2 (en) * | 2013-07-26 | 2017-09-20 | 日清オイリオグループ株式会社 | Oil and fat for foamable oil-in-water emulsion and foamable oil-in-water emulsion comprising the oil and fat |
| JP6719938B2 (en) * | 2015-04-22 | 2020-07-08 | ミヨシ油脂株式会社 | Plastic oil/fat composition and food to which the plastic oil/fat composition is added |
| CN106605672B (en) * | 2015-10-22 | 2021-08-27 | 丰益(上海)生物技术研发中心有限公司 | Emulsion composition, method for producing the same, and use thereof |
| JP6774780B2 (en) * | 2016-05-09 | 2020-10-28 | ミヨシ油脂株式会社 | Plastic fat composition |
| KR102446371B1 (en) * | 2019-06-11 | 2022-09-22 | 대봉엘에스 주식회사 | Lipid composition and uses thereof |
| JPWO2021095816A1 (en) * | 2019-11-13 | 2021-05-20 | ||
| JP6966610B1 (en) * | 2020-09-11 | 2021-11-17 | キユーピー株式会社 | Plastic fat and oil compositions, O / W / O emulsified compositions and foods |
| JP7078200B1 (en) * | 2020-09-25 | 2022-05-31 | 不二製油株式会社 | Random transesterification oil |
| JP7078201B1 (en) * | 2020-09-25 | 2022-05-31 | 不二製油株式会社 | Random transesterified oil and plastic fat composition using this as a hard stock |
| JP6974674B1 (en) * | 2021-03-12 | 2021-12-01 | キユーピー株式会社 | Manufacturing method of O / W / O type acidic emulsified liquid food, food and O / W / O type acidic emulsified liquid food |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5894345A (en) * | 1981-11-30 | 1983-06-04 | Kao Corp | Hard butter |
| JPS6053598A (en) * | 1983-09-02 | 1985-03-27 | 花王株式会社 | Plastic fat, manufacture and coating agent |
| US4726959A (en) * | 1985-03-01 | 1988-02-23 | Kao Corporation | Fat blooming inhibitor |
| JPS6256416A (en) * | 1985-09-06 | 1987-03-12 | Kao Corp | Solid cosmetic |
| JPS6256412A (en) * | 1985-09-06 | 1987-03-12 | Kao Corp | Solid cosmetic |
| JPS61210017A (en) * | 1985-03-13 | 1986-09-18 | Kao Corp | Solid cosmetic |
| JPS61209544A (en) * | 1985-03-14 | 1986-09-17 | Ueda Seiyu Kk | Oil and fat resembling fat of human milk |
| JPH0779620B2 (en) * | 1985-04-05 | 1995-08-30 | 花王株式会社 | Compounding agent for improving heat resistance of plastic oils and fats |
| JPH0676313B2 (en) * | 1985-09-30 | 1994-09-28 | 花王株式会社 | Suppository base |
| JPS62210949A (en) * | 1986-03-11 | 1987-09-17 | Kao Corp | Substitute cacao butter composition |
| JP3112551B2 (en) * | 1992-03-02 | 2000-11-27 | 花王株式会社 | Oil-in-water emulsion for whipped cream, powder and whipped cream |
| JP3105636B2 (en) * | 1992-03-31 | 2000-11-06 | 花王株式会社 | Oil-in-water emulsion for whipped cream |
| JP3202394B2 (en) * | 1993-03-24 | 2001-08-27 | 花王株式会社 | Foamable oil-in-water emulsion |
| JP3238658B2 (en) * | 1998-02-18 | 2001-12-17 | 植田製油株式会社 | Oil composition for foaming cream and foaming cream |
| JP3010037B1 (en) * | 1998-07-28 | 2000-02-14 | 花王株式会社 | Foamable oil-in-water emulsion |
| JP3743179B2 (en) * | 1998-10-28 | 2006-02-08 | 株式会社カネカ | Oil composition |
-
2002
- 2002-04-17 JP JP2002114354A patent/JP2003204753A/en active Pending
- 2002-11-06 KR KR1020047006896A patent/KR20050043769A/en not_active Application Discontinuation
- 2002-11-06 TW TW091132678A patent/TWI333838B/en not_active IP Right Cessation
- 2002-11-06 WO PCT/JP2002/011563 patent/WO2003040276A1/en active Application Filing
- 2002-11-06 CN CNB028219783A patent/CN1325623C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| TWI333838B (en) | 2010-12-01 |
| CN1325623C (en) | 2007-07-11 |
| CN1582322A (en) | 2005-02-16 |
| WO2003040276A1 (en) | 2003-05-15 |
| KR20050043769A (en) | 2005-05-11 |
| JP2003204753A (en) | 2003-07-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TW200303171A (en) | Triglyceride compositions | |
| JP4496178B2 (en) | Oil and fat composition and method for producing the same, oil-in-water emulsion, and compound cream | |
| DE69131354T2 (en) | LOW-CALORIE TRIGLYZERIDE MIXTURES | |
| JP5444972B2 (en) | Oil composition for whipped cream | |
| TWI548347B (en) | An oil-in-oil composition for a foamed oil-in-water emulsion, and a foamed oil-in-water type emulsion containing the fat and oil composition | |
| JP5921944B2 (en) | Water-in-oil emulsion composition | |
| JP3112551B2 (en) | Oil-in-water emulsion for whipped cream, powder and whipped cream | |
| JP6879669B2 (en) | Oil and fat composition for butter cream | |
| JP5366294B2 (en) | Oil composition for whipped cream | |
| JP6694726B2 (en) | O / D type emulsion composition, oil-in-water type emulsion composition, food and drink and food material | |
| TW201218958A (en) | Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition | |
| TW201820976A (en) | Fat composition | |
| JP4768839B2 (en) | Oil composition for cream | |
| JP4667518B2 (en) | Triglyceride composition | |
| JP6308939B2 (en) | Oil and fat composition for foamable oil-in-water emulsion and foamable oil-in-water emulsion | |
| JP5510621B1 (en) | Foamable oil-in-water emulsified oil composition | |
| JP6731967B2 (en) | Oil and fat composition, cocoa powder composition and method for producing cocoa powder composition | |
| JP2013255440A (en) | Powdered oil and fat, and method for producing the same | |
| JP7099001B2 (en) | Oil composition for butter cream | |
| JP6976693B2 (en) | Oil composition for frozen confectionery | |
| JP2013132273A (en) | Water-in-oil emulsified composition | |
| JP6810570B2 (en) | Filling with high cocoa content | |
| WO2024110581A1 (en) | Edible fat-containing products and methods for their preparation | |
| JP2021159065A (en) | Foaming compound cream | |
| JP2005176737A (en) | Edible oil and fat composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Annulment or lapse of patent due to non-payment of fees |