WO2010026928A1 - 油脂組成物及び可塑性油脂組成物 - Google Patents
油脂組成物及び可塑性油脂組成物 Download PDFInfo
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- WO2010026928A1 WO2010026928A1 PCT/JP2009/065077 JP2009065077W WO2010026928A1 WO 2010026928 A1 WO2010026928 A1 WO 2010026928A1 JP 2009065077 W JP2009065077 W JP 2009065077W WO 2010026928 A1 WO2010026928 A1 WO 2010026928A1
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- oil
- fat
- mass
- fat composition
- palm
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Classifications
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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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
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- 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
Definitions
- the present invention relates to a plastic fat composition suitable for uses such as kneading, spreads, coating creams and sand creams, and an oil composition used in the plastic fat composition. Moreover, this invention relates to foodstuffs, such as confectionery, bread
- the plastic fat composition is suitable for uses such as kneading, spread, coating cream, and sand cream because it has plasticity as its property.
- examples of the plastic fat composition include margarine, fat spread and shortening.
- partially hydrogenated oils have been used for plastic fat compositions because of their good processability.
- partially hydrogenated oil contains trans fatty acid, and due to the recent problem of trans fatty acid, a reduction in the content of trans fatty acid has been demanded even in plastic fat compositions.
- the plastic fat composition for kneading is used for the manufacture of confectionery and bread dough.
- the plastic fat composition for kneading is kneaded into the dough by blending and mixing with the dough for confectionery and bread. Therefore, the plastic fat composition for kneading is required to be easily kneaded into the dough from the viewpoint of workability.
- the plastic fat composition for kneading is kneaded into the cake dough, the foamed one is mixed with the flour. Therefore, the plastic fat composition for kneading is required to have good foaming (good creaming properties).
- plastic oil / fat compositions are used after being refrigerated at the time of use, and in some cases, used immediately after being taken out. Therefore, it is preferable that the plastic fat composition for kneading does not become too hard even when stored at a low temperature and has good plasticity even in a low temperature region.
- the plastic fat composition for spread is mainly applied to bread or the like and eaten, and a representative example thereof is table margarine.
- the plastic fat composition for spread is used after taking out the refrigerated storage at the time of use, and in some cases, it may be used immediately after taking out. Therefore, the plastic oil / fat composition for spread is required not to be too hard even when stored at a low temperature and to have good plasticity even in a low temperature region.
- the plastic fat composition for spreads is eaten by the plastic fat composition for spreads itself, melting in the mouth is important. For this reason, the plastic fat composition for spreads requires good meltability in the mouth.
- the plastic oil / fat composition for coating cream is used by coating a creamy product onto a confectionery or the like by mixing the ingredients. Therefore, the plastic fat composition for coating cream is required to be easily solidified in terms of workability. However, in the plastic fat composition for coating cream, if a relatively hard fat is used to make it easy to harden, the cream loses its smoothness and the surface becomes rough. Therefore, the plastic fat composition for coating cream is required to be easily hardened and to have a good cream state.
- the plastic oil / fat composition for sand cream is used by sandwiching a creamy product with biscuits and the like by mixing the ingredients. Therefore, the plastic oil / fat composition for sand cream is required to have good binding properties and moldability with a sandwich such as biscuits.
- plastic fat composition having a reduced trans fatty acid content margarine using a fat obtained by transesterifying a mixed oil of a fat derived from palm oil and an oil containing a saturated fatty acid having 22 carbon atoms has been proposed (for example, Patent Document 1).
- this plastic fat composition is intended for table margarine and kneading applications, and not intended for coating cream and sand cream applications. Therefore, there has been a demand for a plastic fat composition having a low trans fatty acid content and suitable for use in kneading, spreading, coating cream, sand cream and the like.
- An object of the present invention is to provide a plastic fat composition having a low trans fatty acid content and suitable for applications such as kneading, spread, coating cream and sand cream, and an oil composition used for the plastic fat composition. is there.
- the kneading plastic fat composition it is easy to knead into the dough, is excellent in workability, and has good foaming and low plasticity.
- the plastic fat composition for spread it is providing the thing with the plasticity in a low temperature area
- the plastic fat composition for coating cream it is easy to set and is excellent in workability
- the plastic oil-fat composition for sand cream it is providing the thing with favorable binding property and moldability with what is pinched, such as a biscuit.
- an object of the present invention is to provide a food using a plastic fat composition having a low trans fatty acid content and suitable for use in kneading, spreading, coating cream, sand cream and the like.
- the inventors of the present invention have the following oil and fat A and oil and fat B, and a plastic oil and fat composition using an oil and fat composition that satisfies the following conditions (a) and (b): It was found that the product is suitable for kneading, spreads, coating creams and sand creams, and the present invention has been completed.
- 1st invention of this invention is an oil-fat composition containing the following fats and oils A and fats and oils B, and is an oil-and-fat composition which satisfy
- Fat and oil A fat and oil containing 20 to 70% by mass of saturated fatty acid having 12 to 14 carbon atoms in all constituent fatty acids
- Oil and fat B palmitic acid content in all constituent fatty acids is 20 to 69.5% by mass and stearic acid content is 0 Fats and oils having 5 to 6% by mass and oleic acid content of 30 to 60% by mass
- the content of P2O in the oil and fat composition is 12 to 45% by mass
- P2O content PPO content in the total triacylglycerol and Total amount of POP content
- PPO triacylglycerol in which the fatty acids at positions 1 and 2 or 2 and 3 are palmitic acid and the fatty acid at position 3 or 1 is oleic acid
- POP positions 1 and 3 Triacy
- the fat or oil A is one or two selected from the following transesterified oil A and fats and oils containing 50 to 70% by mass of a saturated fatty acid having 12 to 14 carbon atoms in all the constituent fatty acids. It is an oil-and-fat composition as described in 1st invention which is the above.
- Transesterified oil A Fat and oil obtained by transesterification containing 20 to 60% by mass of saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by mass of saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids
- the fat and oil B is obtained by transesterifying palm olein having an iodine value of 50 to 65, palm mid fraction having an iodine value of 43 to 48, and palm super olein having an iodine value of 55 to 70. It is an oil-and-fat composition as described in 1st invention or 2nd invention which is 1 type, or 2 or more types chosen from the group which consists of.
- the fourth invention of the present invention is a plastic fat composition using the fat composition according to any one of the first to third inventions.
- a fifth invention of the present invention is the plastic fat composition according to the fourth invention, wherein the plastic fat composition is used for kneading, spreading, coating cream or sand cream.
- the sixth invention of the present invention is a food product using the plastic fat composition according to the fourth or fifth invention.
- the plastic fat composition for kneading it is possible to provide a composition that is easy to knead into the dough, has excellent workability, and has good foaming and low plasticity in a low temperature region.
- the plastic oil / fat composition for spread it is possible to provide a plastic having a low temperature range and good meltability in the mouth.
- plastic fat composition for coating cream it is possible to provide a composition that is easy to solidify and excellent in workability and in a good cream state.
- plastic oil / fat composition for sand cream it is possible to provide a composition having good binding properties and moldability with a sandwiched product such as a biscuit.
- a food using a plastic fat composition having a low trans fatty acid content and suitable for kneading, spreading, coating cream, sand cream and the like can be provided.
- the oil and fat composition of the present invention contains the following oil and fat A and oil and fat B, and satisfies the following conditions (a) and (b).
- Fat and oil A fat and oil containing 20 to 70% by mass of saturated fatty acid having 12 to 14 carbon atoms in all constituent fatty acids
- Oil and fat B palmitic acid content in all constituent fatty acids is 20 to 69.5% by mass and stearic acid content is 0
- the content of P2O in the oil and fat composition is 12 to 45% by mass
- P2O content PPO content in total triacylglycerol and Total amount of POP content
- PPO triacylglycerol in which the fatty acids at positions 1 and 2 or 2 and 3 are palmitic acid and the fatty acid at position 3 or 1 is oleic acid
- POP 1 position
- the fat and oil A used in the present invention is a fat and oil containing 20 to 70% by mass, preferably 25 to 70% by mass, more preferably 28 to 68% by mass of a saturated fatty acid having 12 to 14 carbon atoms in all the constituent fatty acids.
- the fatty acid content in the oil and fat can be measured according to AOCS Ce1f-96.
- fats and oils A As fats and oils A, the following transesterified oil A and fats and oils containing 50 to 70% by mass of saturated fatty acids having 12 to 14 carbon atoms in the total constituent fatty acids can be used.
- the transesterified oil A contains 20 to 60% by mass, preferably 25 to 40% by mass, more preferably 28 to 35% by mass of a saturated fatty acid having 12 to 14 carbon atoms in all the constituent fatty acids, and 16 carbon atoms. It is an oil or fat containing from 40 to 80% by weight, preferably from 46 to 70% by weight, more preferably from 52 to 68% by weight, of 18 to 18 saturated fatty acids.
- the transesterified oil A is an oil obtained by transesterification. When the fatty acid content in all the constituent fatty acids of the transesterified oil A is within the above range, the resulting plastic fat composition is well-dissolved. Moreover, when transesterified oil A is used, the obtained plastic fat composition will have good creaming properties (foaming).
- the transesterified oil A is obtained, for example, by transesterification and hydrogenation of lauric oil and fat and vegetable oil and fat rich in fatty acids having 16 to 18 carbon atoms.
- the lauric fats and oils in the present invention mean fats and oils having a lauric acid content of 30% by mass or more in all the constituent fatty acids, specifically, coconut oil, palm kernel oil, fractionated oils thereof and the like. Can do.
- Specific examples of lauric oil fractionation oil include palm kernel olein (soft portion obtained by fractionating palm kernel oil), palm kernel stearin (hard portion obtained by fractionating palm kernel oil), and palm stearin (coconut oil). Hard part obtained by fractionation) and the like. These lauric fats and oils can also be used 1 type or in mixture of 2 or more types.
- Examples of vegetable oils and fats rich in fatty acids having 16 to 18 carbon atoms in the present invention include rapeseed oil, soybean oil, palm oils and fats, and palm oils and fats are particularly preferable. These vegetable oils and fats rich in fatty acids having 16 to 18 carbon atoms can be used alone or in combination.
- the palm oil according to the present invention means palm oil and palm oil fractionated oil.
- fractionated oil of palm oil include palm olein (soft part obtained by fractionating palm oil), palm stearin (hard part obtained by fractionating palm oil), and palm super olein (obtained by further fractionating palm olein).
- Soft part sometimes called super olein
- palm top olein soft part obtained by further separating palm super olein
- palm mid fraction hard part obtained by further separating palm olein
- PMF And soft palm a soft part obtained by further separating palm stearin
- hard stearin a hard part obtained by further separating palm stearin
- the method for fractionating palm oil is not particularly limited, and any method of solvent fractionation, dry fractionation, and surfactant fractionation can be selected.
- transesterified oil A hydrogenation is not essential, and when a raw material fat with a low iodine value is used, it can be prepared only by transesterification.
- transesterification and hydrogenation there is no restriction on the order, and hydrogenation may be performed after transesterification, or transesterification may be performed after hydrogenation. It can also be done.
- the iodine value of the transesterified oil A is preferably 17 or less, more preferably 13 or less, and further preferably 0 to 10. .
- the iodine value of the transesterified oil A is preferably 10 or less in the sense of sufficiently reducing the content of trans fatty acid, and is 5 or less. More preferably, it is more preferably 0 to 2, and most preferably 0.
- the iodine value of fats and oils can be measured according to the method of “Japan Oil Chemists' Society Standard Fats and Fats Analysis Test Method 2.3.4.1-1996”.
- the transesterification method for preparing the transesterified oil A is not particularly limited and can be carried out by a usual method. Either chemical transesterification using a synthetic catalyst or enzymatic transesterification using a lipase as a catalyst. This method can also be used.
- the chemical transesterification is carried out using a chemical catalyst such as sodium methoxide as a catalyst.
- the transesterification reaction by chemical transesterification becomes a transesterification reaction with poor positional specificity (also referred to as random transesterification).
- the chemical transesterification for example, according to a conventional method, the raw oil and fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.
- a transesterification reaction is performed using lipase as a catalyst.
- lipase lipase powder or immobilized lipase obtained by immobilizing lipase powder on a carrier such as celite or ion exchange resin can be used.
- the transesterification reaction by enzymatic transesterification can be carried out by either a transesterification reaction with poor positional specificity or a transesterification reaction with high 1,3-position specificity.
- lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
- lipases capable of performing transesterification with a high 1,3-specificity include immobilized lipases derived from Rhizom Coalmy High (such as Lipozyme RMIM manufactured by Novozymes), and immobilized lipases derived from Thermomyces ranginosa.
- lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, and then 40 to 80 ° C., preferably 40 to 40%.
- the reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
- decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.
- the method of hydrogenation when hydrogenation is performed is not particularly limited, and can be performed by a usual method. Hydrogenation can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.
- the transesterified oil A fats and oils obtained by transesterifying a mixed oil of lauric fats and palm fats and then hydrogenating until the iodine value becomes 10 or less can be exemplified. Moreover, the fats and oils obtained by hydrogenating lauric fats and oils and palm fats separately so that the iodine value may be 10 or less and then transesterifying these mixed oils can also be exemplified.
- the mixing ratio of the lauric fat and the palm fat is preferably 30:70 to 70:30 as a mass ratio of the lauric fat and the palm fat.
- the hydrogenation is preferably complete hydrogenation (hydrogenation is performed until the iodine value becomes 0 to 2).
- lauric oil examples include palm kernel oil or palm kernel olein.
- palm oil or palm stearin is mentioned as a preferable example.
- the transesterified oil A is prepared by the above combination, the resulting plastic fat composition is easily solidified when used as a coating cream.
- transesterified oil A the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils whose iodine value is 10 or less and palm-based fats and oils whose iodine value is 20 or less can be illustrated.
- the blending ratio of the lauric fat / oil having an iodine value of 10 or less and the palm fat / oil having an iodine value of 20 or less is 30:70 to 70:30 in terms of a mass ratio of lauric fat / oil to palm fat / oil.
- Examples of the lauric oil and fat having an iodine value of 10 or less include palm kernel stearin and palm stearin.
- the iodine value of palm kernel stearin is preferably 10 or less, and more preferably 7 or less.
- Hard palm stearin is mentioned as a palm oil and fat of iodine number 20 or less.
- the iodine value of hard stearin is preferably 20 or less, more preferably 16 or less, and most preferably 13 or less.
- Fats and oils containing 50 to 70% by mass of saturated fatty acids having 12 to 14 carbon atoms are preferably 60 to 70% by mass and more preferably 63 to 68% by mass of saturated fatty acids having 12 to 14 carbon atoms. . When an oil containing 50 to 70% by mass of a saturated fatty acid having 12 to 14 carbon atoms is used, the resulting plastic oil or fat composition is well-dissolved.
- fats and oils containing 50 to 70% by mass of saturated fatty acids having 12 to 14 carbon atoms include lauric fats and oils such as coconut oil and palm kernel oil.
- lauric fats and oils such as coconut oil and palm kernel oil.
- fats and oils containing 50 to 70% by mass of saturated fatty acids having 12 to 14 carbon atoms completely hydrogenated oil, fractionated oil, or transesterified oil obtained by processing palm oil or palm kernel oil may be used. it can.
- the fat / oil A one or two or more mixed oils of fat / oil containing 50 to 70% by mass of a transesterified oil A and a saturated fatty acid having 12 to 14 carbon atoms can be used.
- the content of fat / oil A in the fat / oil composition of the present invention is 0.1 to 60% by mass, preferably 0.5 to 50% by mass, more preferably 1 to 30% by mass. More preferably, it is 25 mass%.
- the content of fat / oil A in the fat / oil composition is in the above range, the resulting plastic fat / oil composition is well melted.
- the fat B used in the present invention contains palmitic acid, stearic acid and oleic acid in all the constituent fatty acids.
- the content of palmitic acid in all the constituent fatty acids of fats and oils B is 20 to 69.5% by mass, preferably 25 to 55% by mass, and more preferably 30 to 50% by mass.
- the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
- the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
- Palm olein preferably has an iodine value of 50 to 65, more preferably an iodine value of 54 to 60.
- Palm super olein preferably has an iodine value of 55 to 70, more preferably an iodine value of 58 to 70.
- Palmtop olein preferably has an iodine value of 60 to 75, more preferably an iodine value of 65 to 75.
- the palm mid fraction preferably has an iodine value of 43 to 48.
- fats and oils B for example, fats and oils obtained by transesterification of palm olein, palm super olein, or palm top olein can be used as raw material fats and oils.
- the palm olein to be transesterified preferably has an iodine value of 50 to 65, more preferably an iodine value of 54 to 60.
- Palm super olein to be transesterified preferably has an iodine value of 55 to 70, more preferably an iodine value of 58 to 70.
- the palmtop olein to be transesterified preferably has an iodine value of 60 to 75, more preferably an iodine value of 65 to 75.
- the preparation method of the palm oil fractionation oil used as raw material fats and oils of fats and oils B Any method of solvent fractionation, dry fractionation, and surfactant fractionation can also be selected.
- the transesterification in the case of transesterification can be performed by the same method and conditions as the transesterification for preparing the transesterified oil A.
- the fats and oils B can also be prepared by mixing one or more of the raw material fats and oils described above.
- Oil mixture obtained by transesterifying palm olein having an iodine value of 50 to 65, palm oil fraction having an iodine value of 43 to 48, and an iodine value of 50 to 50 A mixture of 65 perolein and palm super olein with iodine value 55-70 It can be exemplified such as oil.
- the fats and oils B are prepared by the above combination, the resulting plastic fat and oil composition has good creaming properties.
- fat B is a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65 and palm super olein having an iodine value of 55 to 70
- palm olein having an iodine value of 50 to 65 is esterified.
- the mass ratio of oil and fat obtained by exchange: palm super olein having an iodine value of 55 to 70 is preferably 1: 0.1 to 1: 5, more preferably 1: 1 to 1: 4.
- the blending ratio when the fat and oil B is a mixed oil of fat and oil obtained by transesterifying palm olein having an iodine value of 50 to 65, palm olein having an iodine value of 50 to 65 and palm super olein having an iodine value of 55 to 70 is iodine.
- Oil / fat obtained by transesterification of palm olein having a value of 50 to 65: mass ratio of palm olein having an iodine value of 50 to 65: palm super olein having an iodine value of 55 to 70 1: 0.035: 0.065 to 1: It is preferably 1.75: 3.25, more preferably 1: 0.35: 0.65 to 1: 1.4: 2.6.
- the blending ratio is: fat and oil obtained by transesterification of palm olein having an iodine value of 50 to 65: palm mid fraction having an iodine value of 43 to 48: perolein having an iodine value of 50 to 65: iodine value 55 to 70
- the palm super olein mass ratio is preferably 1: 0.1: 0.018: 0.033 to 1: 5: 1.75: 3.25, and 1: 0.3: 0.035: 0. More preferably, it is 0.065 to 1: 3: 1.05: 1.95.
- the content of fat and oil B in the fat and oil composition of the present invention is 5 to 95% by weight, preferably 20 to 95% by weight, more preferably 40 to 95% by weight, and 50 to 95% by weight. More preferably.
- the content of fat / oil B in the fat / oil composition is within the above range, the resulting plastic fat / oil composition has good creaming properties.
- the fats and oils B are mainly used for adjusting the content of P2O and PPO / POP described later.
- the ratio of the content of fats and oils B to the content of fats and oils A (fat and fats B / fat and fats A) in the fat and oil composition of the present invention is preferably 0.5 to 30, more preferably 1 to 30. 5 to 25 is more preferable, and 2 to 20 is most preferable.
- the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition has good creaming properties and plasticity at low temperatures.
- the content of P2O (condition (a)) in the oil and fat composition of the present invention is 12 to 45% by mass, preferably 12 to 40% by mass, and more preferably 12 to 30% by mass.
- the content of P2O means the total amount of the PPO content and the POP content in the total triacylglycerols present in the oil and fat composition.
- P means palmitic acid
- O means oleic acid
- PPO is 1st and 2nd
- or 2nd and 3rd fatty acids are palmitic acid, and 3rd or 1st fatty acids.
- POP means triacylglycerol in which the first and third fatty acids are palmitic acid and the second fatty acid is oleic acid.
- the PPO / POP (condition (b)) in the oil and fat composition of the present invention is 0.15 to 1.00, preferably 0.20 to 0.80, more preferably 0.30 to 0.00. 70, more preferably 0.40 to 0.65.
- PPO / POP means the ratio of the PPO content in the total triacylglycerols present in the fat composition to the POP content in the total triacylglycerols present in the fat composition.
- P, O, PPO and POP are as described above.
- the PPO content and the POP content in the total triacylglycerols present in the oil and fat composition are the total amount of the POP content and the PPO content by gas chromatography with reference to JAOCS, vol 70, 11, 1111-1114 (1993). Analysis, and J.H. High Resol. Chromatogr. , 18, 105-107 (1995) with reference to the composition ratio analysis of the POP content and the PPO content by silver ion column-high performance liquid chromatography.
- the oil and fat composition of the present invention preferably contains substantially no trans fatty acid.
- the phrase “substantially free of trans fatty acid” means that the content of trans fatty acid in all the constituent fatty acids constituting the oil and fat composition is preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass. Means less than%.
- the trans fatty acid content in fats and oils can be measured according to AOCS Ce1f-96.
- the oil and fat composition of the present invention can also contain other oils and fats other than the oils and fats A and B as long as the effects of the present invention are not impaired.
- the content of other fats and oils is preferably 70% by mass or less, more preferably 65% by mass or less, further preferably 50% by mass or less, and further preferably 39% by mass or less. 0% by mass (consisting only of fat A and fat B) is most preferable.
- other oils and fats include liquid oils and milk fats.
- the liquid oil in the present invention means an oil and fat having fluidity at 20 ° C. (preferably an oil and fat having fluidity at 5 ° C., more preferably an oil and fat having fluidity and transparency at 5 ° C.).
- liquid oils examples include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, flaxseed oil, and other liquid vegetable oils, and triglycerides containing medium chain fatty acids as constituent fatty acids.
- liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, flaxseed oil, and other liquid vegetable oils, and triglycerides containing medium chain fatty acids as constituent fatty acids.
- examples include acylglycerol-containing fats and oils.
- the oil / fat composition of the present invention can be produced by uniformly mixing the oil / fat A and the oil / fat B by heating and dissolving them as necessary.
- fat / oil A1 fat / oil A2
- fat / oil B1 fat / oil B2
- fat / oil A1 fat / oil A2
- the oil / fat composition of the present invention can be suitably used for plastic oil / fat compositions for kneading, spreading, coating cream, sand cream and the like.
- the plastic fat composition of the present invention is characterized by using the fat composition of the present invention.
- the plastic fat composition of the present invention using the fat composition of the present invention refers to the fat composition of the present invention in addition to the plastic fat composition prepared by blending the fat composition of the present invention into the oil phase. It also includes a plastic oil composition prepared by blending the oil and fat A and the oil and fat B that are configured separately into the oil phase so as to satisfy the conditions (a) and (b).
- the plastic fat composition of the present invention contains the fat composition of the present invention as a fat component in the oil phase.
- the content of the oil / fat composition of the present invention in the total oil / fat components contained in the oil phase of the plastic oil / fat composition can be defined by the total content of the oil / fat A and the oil / fat B, and should be 30 to 100% by mass. Preferably, it is 35 to 100% by mass, more preferably 50 to 100% by mass, still more preferably 61 to 100% by mass, and 100% by mass (the fat and oil component in the oil phase is Most preferably, it is composed of only fat A and fat B.
- the plastic fat composition of this invention is divided roughly into what has an aqueous phase, and the thing which does not have an aqueous phase.
- Examples of the form of the plastic fat composition having an aqueous phase include a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion, and a water-in-oil emulsion is preferred.
- Examples of the plastic oil composition of the water-in-oil emulsion type include margarine and fat spread.
- the oil phase content is preferably 48 to 98% by mass, and 60 to 98% by mass.
- the content of the aqueous phase is preferably 2 to 52% by mass, more preferably 2 to 40% by mass.
- an oil / fat component (the oil / fat composition of the present invention containing the above-mentioned oil / fat A and oil / fat B), butter, emulsifier, fragrance and the like are blended. Water, salt, skim milk powder, a taste component, etc. are mix
- a shortening is mentioned as a form of the plastic fat composition which does not have a water phase.
- the content of the oil phase is 100% by mass.
- an oil and fat component the oil and fat composition of the present invention containing the oil and fat A and the oil and fat B
- an emulsifier, and the like are blended.
- other fats and oils other than the fats and oils A and B constituting the fat and oil composition of the present invention may be contained as a fat and oil component within a range not impairing the effects of the present invention.
- the content of other fats and oils in the total fat and oil components contained in the oil phase of the plastic fat and oil composition is preferably 70% by mass or less, more preferably 65% by mass or less, and 50% by mass or less. Is more preferably 39% by mass or less, and most preferably 0% by mass (the oil and fat component in the oil phase is composed only of oil and fat A and oil and fat B).
- other oils and fats include milk fat and liquid oil.
- the liquid oil in the present invention is as described above.
- An emulsifier can be blended in the plastic fat composition.
- synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Non-synthetic emulsifiers such as saponins, plant sterols, and milk fat globule membranes.
- the blending amount of the emulsifier in the plastic fat composition is preferably 0.01 to 5% by mass, more preferably 0.05 to 2% by mass, and preferably 0.1 to 1% by mass. Further preferred.
- the plastic fat composition can be blended with other components that are usually blended into the plastic fat composition as other components.
- Other ingredients include thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugar and sugar alcohols, sweeteners such as stevia and aspartame, ⁇ -carotene, caramel , Coloring agents such as red yeast rice pigment, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, whole milk powder, skim milk powder , Dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Ingredients and food additives.
- thickening stabilizer examples include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.
- the content of the other components is preferably 10% by mass or less, more preferably 5% by mass or less.
- the manufacturing method of the plastic fat composition of the present invention is not particularly limited, and can be manufactured by a known method. Specifically, first, the oil phase containing the oil and fat composition of the present invention is dissolved, and if necessary, the aqueous phase is mixed and emulsified, and then cooled and crystallized. Cooling and crystallization are preferably performed by cooling plasticization.
- the cooling condition is preferably ⁇ 0.5 ° C./min or more, more preferably ⁇ 5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.
- Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like.
- a closed continuous tube cooler for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like.
- the combination of an open-type diacooler and a compressor is also mentioned.
- the sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
- the plastic fat composition of this invention mix
- the plastic fat composition of the present invention preferably contains substantially no trans fatty acid.
- the phrase “substantially free of trans fatty acids” means that the content of trans fatty acids in all the constituent fatty acids in the plastic fat composition is preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass. Means less than.
- the plastic fat composition of the present invention can be used as a kneading plastic fat composition, a spread plastic fat composition, a coating cream plastic fat composition, a sand cream plastic fat composition, and the like.
- the plastic fat composition for kneading of the present invention can be suitably used for the production of confectionery and bread.
- the plastic fat composition for kneading of the present invention is easy to knead into the dough, and has good foaming (creaming property) and plasticity.
- the plastic fat composition for spread of the present invention can be used as a spread or a filling material.
- the plastic fat composition for spreads of the present invention has good plasticity and good solubility in the mouth.
- the plastic fat composition for coating cream of the present invention can be used as a coating cream for applications such as coating bread, confectionery, cakes and the like.
- the plastic fat composition for coating cream of the present invention is easy to set and excellent in workability, and has a good cream state.
- the plastic fat composition for sand cream of the present invention can be used as a sand cream for sandwiching bread, confectionery, cakes and the like.
- the plastic fat composition for sand cream of the present invention has good binding properties and moldability with sandwiched biscuits and the like.
- the food of the present invention is characterized by using the plastic fat composition of the present invention.
- the food of the present invention include confectionery, bread, spreads, filling materials, coating creams, and sand creams.
- the compounding quantity of the plastic fat composition of this invention to the foodstuff of this invention changes with kinds of foodstuff to be used, it is not restrict
- the manufacturing method of the foodstuff of this invention is not restrict
- the confectionery plastic fat composition of the present invention can be suitably used for confectionery and bread.
- the confectionery and bread can be produced, for example, by kneading the plastic fat composition for kneading into the dough by an ordinary method and then baking the dough.
- the plastic fat composition for kneading of the present invention is easy to knead into the dough and has good foaming (creaming properties) and plasticity. Therefore, the confectionery using the plastic fat composition for kneading of the present invention is used.
- the confectionery or bread produced using the plastic oil composition for kneading of the present invention is not particularly limited as long as margarine, fat spread and shortening are blended in the dough. Specific examples of the confectionery include cookies, biscuits, cakes and the like.
- the plastic fat composition for spread of the present invention can be suitably used.
- the plastic fat composition for spread can be used as it is as a spread or filling material.
- a spread and a filling material can also mix and prepare a plastic fat composition for spreads, a peanut, chocolate, etc.
- the spread is used by being applied to bread or confectionery.
- the food of the present invention includes bread and confectionery with spreads.
- the filling material is used by being sandwiched between bread and confectionery.
- the food of the present invention also includes bread, confectionery and the like sandwiching a filling material.
- the spread and filling material of the present invention will be good in plasticity and melting in the mouth.
- the plastic fat composition for coating cream of the present invention can be suitably used for the coating cream.
- the coating cream is used as an application for covering bread, confectionery, cakes, and the like, and specifically includes creams used in cheese okaki and the like.
- the food of the present invention includes bread, confectionery, cakes and the like coated with a coating cream.
- the coating cream the plastic fat composition for coating cream can be used as it is as a coating cream.
- the coating cream can also be prepared by mixing saccharides and the like.
- a coating cream prepared by whipping can also be used.
- the coating cream of the present invention is easy to set and excellent in workability, and has a good cream state.
- the plastic fat composition for sand cream of the present invention can be suitably used.
- Sand cream is used for sandwiching bread, confectionery, cakes, and the like, and specifically includes biscuits, cookies, sables, and the like.
- the food of the present invention includes biscuits, cookies, sables and the like sandwiched between sand creams.
- the plastic fat composition for sand cream can be used as it is as a sand cream.
- Sand cream can also be prepared by blending sugars and the like.
- As the sand cream one prepared by whipping can be used.
- the sand cream of the present invention has good binding properties and moldability with a sandwich such as biscuits
- the use of the sand cream of the present invention makes it possible to work when producing biscuits, cookies, sables, etc. And the resulting biscuits, cookies, sables, etc. are not easily peeled off.
- ⁇ Measuring method The following methods were used to measure the fatty acid content in fats and oils, iodine value of fats and oils, trans fatty acid content in fats and oils, and PPO and POP contents in fats and oils.
- the fatty acid content in the fat was measured according to AOCS Ce1f-96.
- the iodine value of fats and oils was measured according to the method of “Japan Oil Chemistry Society, Standard Fats and Fats Analysis Test Method 2.3.4.1-1996”.
- the trans fatty acid content in the fat was measured according to AOCS Ce1f-96.
- the POP content and the PPO content in the total triacylglycerols present in the fats and oils are analyzed by the gas chromatographic method with reference to JAOCS, vol 70, 11, 1111-1114 (1993), and the total amount of the POP content and the PPO content is analyzed.
- J.A. High Resol. Chromatogr. , 18, 105-107 (1995) a combination of analysis of the composition ratio of POP content and PPO content by silver ion column-high performance liquid chromatography.
- Fat A3 Coconut oil (trade name: refined coconut oil, iodine value 8.6, manufactured by Nisshin Oillio Group Co., Ltd., saturated fatty acid content of 12 to 14 carbon atoms, 65.2% by mass) was designated as fat A3.
- oil B1 oil B1 (iodine number 56, palmitic acid content 39.8% by mass, stearic acid content 4.4% by mass, oleic acid content 42.6% by mass, day Kiyo Oilio Group Co., Ltd.).
- Palm olein (iodine number 56, Nisshin Oil Rio Group Co., Ltd.) of soft part obtained by separating palm oil (iodine value 52, trade name; refined palm oil, Nisshin Oil Rio Group Co., Ltd.) By further fractionation, the palm part of the hard part (iodine value 45, palmitic acid content 48.0% by mass, stearic acid content 4.9% by mass, oleic acid content 37.7% by mass, Nisshin Oilio Group Co., Ltd.) In-house product) was obtained, and this was designated as fat B2.
- Palm oil (iodine value 52, trade name: refined palm oil, palmitic acid content 43.8% by mass, stearic acid content 4.4% by mass, oleic acid content 39.7% by mass, manufactured by Nisshin Oillio Group, Inc.) It was set as fats and oils B3.
- the obtained palm olein and palm super olein were mixed at a mass ratio of 35:65, and fat and oil B4 (iodine value 60, palmitic acid content 36.7 mass%, stearic acid content 4.0 mass%, oleic acid content 45. 5 mass%, manufactured by Nisshin Oillio Group, Inc.).
- Palm olein (iodine number 56, Nisshin Oil Rio Group Co., Ltd.) of soft part obtained by separating palm oil (iodine value 52, trade name; refined palm oil, Nisshin Oil Rio Group Co., Ltd.) By further fractionation, the soft part palm super olein (iodine value 65, palmitic acid content 33.0% by mass, stearic acid content 3.6% by mass, oleic acid content 47.6% by mass, Nisshin Oilio Group Co., Ltd. In-house product) was obtained, and this was designated as fat B5.
- oils and fats include palm oil extremely hardened oil (trade name: palm extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.), fat C1, rapeseed oil (trade name: rapeseed white squeezed oil, 0 ° C for 5 hours, Nisshin Oillio Group (Made by Co., Ltd.) was used as fat C2.
- the oil phase was prepared by mixing fats and oils (fats and fats mix
- an aqueous phase was prepared with the formulation shown in Table 3 and Table 4, and the prepared oil phase and aqueous phase were mixed at a formulation ratio shown in Table 3 and Table 4 to perform preliminary emulsification.
- the obtained preliminary emulsion was quenched and plasticized using an onlator to obtain kneading margarines of Examples 1 to 4 and Comparative Examples 1 to 6.
- the trans acid contents in the kneading margarines of Examples 1 to 4 and Comparative Examples 1 to 6 were all less than 1% by mass.
- the dough was prepared by carrying out the above (mixing temperature 25 ° C.). This dough was fermented at 28 ° C. and 75% humidity for 2 hours.
- the fermented dough is charged with strong powder (30 parts by mass), sucrose (6 parts by mass), sodium chloride (1.7 parts by mass), skim milk powder (3 parts by mass), and water (27 parts by mass). After mixing for 2 minutes and 5 minutes at medium speed, each kneading margarine (6 parts by mass) was added, mixing was performed, the time until kneading was measured, and the following evaluation criteria were evaluated.
- the kneading margarine of the example was excellent in workability because the kneading time was short and it was easy to knead into the dough. Further, the kneading margarine of the example was excellent in creaming property and low temperature usability, and had good foaming and plasticity.
- the oil phase was prepared by mixing fats and oils (fats and fats mix
- an aqueous phase was prepared with the formulation shown in Table 5 and Table 6, and the prepared oil phase and aqueous phase were mixed at a formulation ratio shown in Table 5 and Table 6 to perform preliminary emulsification.
- the obtained preliminary emulsion was quenched and plasticized using an onlator to obtain spreads of Examples 5 to 7 and Comparative Examples 7 to 12.
- the trans acid contents in the spreads of Examples 5 to 7 and Comparative Examples 7 to 12 were all less than 1% by mass.
- the spreads of the examples had good melting points. Moreover, the spread of the Example was excellent in low temperature usability, and had good plasticity.
- the coating creams of the examples were excellent in workability because of the short solidification time. Moreover, the coating cream of the Example had a good cream state.
- ⁇ Binding test method 5 g of sand cream was sandwiched between biscuits having a diameter of 45 mm and allowed to stand at room temperature, and then the biscuits were not easily peeled off and the sand cream adhered to the biscuits were evaluated according to the following evaluation criteria.
- Example 18 (Preparation and evaluation of coating cream) A coating cream of Example 18 was obtained in the same manner as in Examples 8 to 11 with the formulation shown in Table 12 below. In addition, all the trans-acid contents in the coating cream of Example 18 were less than 1 mass%.
- Example 18 Using the coating cream of Example 18, the setting time and the state of the cream were evaluated by the same method as in Examples 8 to 11 described above. The results are shown in Table 12.
- the coating cream of Example 18 was excellent in workability because of its short solidification time. Moreover, the coating cream of Example 18 had a good cream state.
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Abstract
Description
また、本発明は、練り込み、スプレッド、コーティングクリーム及びサンドクリーム等の用途に適した可塑性油脂組成物を用いた菓子、パン、コーティングクリーム、サンドクリーム等の食品に関するものである。
可塑性油脂組成物の種類としては、マーガリン、ファットスプレッド及びショートニングが挙げられる。
また、練り込み用可塑性油脂組成物は、ケーキの生地に練り込まれる場合、泡立てたものが小麦粉と混合される。そのため、練り込み用可塑性油脂組成物には、泡立ちのよさ(クリーミング性のよさ)が必要とされる。
更に、練り込み用可塑性油脂組成物は、使用時に冷蔵保存されているものを取り出して使用するものもあり、場合によっては、取り出した直後に使用することもある。そのため、練り込み用可塑性油脂組成物は、低温に保存しても硬くなり過ぎず、低温領域でも可塑性のよいことが好ましい。
通常、スプレッド用可塑性油脂組成物は、使用時に冷蔵保存されているものを取り出して使用するものであり、場合によっては、取り出した直後に使用することもある。そのため、スプレッド用可塑性油脂組成物には、低温に保存しても硬くなり過ぎず、低温領域でも可塑性のよいことが必要とされる。
更に、スプレッド用可塑性油脂組成物は、スプレッド用可塑性油脂組成物自体が食されることから、口溶けが重要となる。そのため、スプレッド用可塑性油脂組成物には、口溶けのよさが必要とされる。
そこで、トランス脂肪酸含量が低く、かつ、練り込み、スプレッド、コーティングクリーム及びサンドクリーム等の用途に適した可塑性油脂組成物が求められていた。
油脂A:全構成脂肪酸中に炭素数12~14の飽和脂肪酸を20~70質量%含有する油脂
油脂B:全構成脂肪酸中のパルミチン酸含量が20~69.5質量%、ステアリン酸含量が0.5~6質量%、オレイン酸含量が30~60質量%である油脂
(a)油脂組成物中のP2Oの含量が12~45質量%(P2Oの含量:全トリアシルグリセロールに占めるPPO含量及びPOP含量の合計量、PPO:1位及び2位、又は2位及び3位の脂肪酸がパルミチン酸であり、3位又は1位の脂肪酸がオレイン酸であるトリアシルグリセロール、POP:1位及び3位の脂肪酸がパルミチン酸であり、2位の脂肪酸がオレイン酸であるトリアシルグリセロール、P:パルミチン酸、O:オレイン酸)
(b)油脂組成物中のPPO/POPが0.15~1.00
エステル交換油A:全構成脂肪酸中に炭素数12~14の飽和脂肪酸を20~60質量%、炭素数16~18の飽和脂肪酸を40~80質量%含有し、エステル交換することにより得られる油脂
まず、本発明の油脂組成物について説明する。
本発明の油脂組成物は、下記油脂A及び油脂Bを含有し、下記(a)及び(b)の条件を満たすことを特徴とする。
油脂A:全構成脂肪酸中に炭素数12~14の飽和脂肪酸を20~70質量%含有する油脂
油脂B:全構成脂肪酸中のパルミチン酸含量が20~69.5質量%、ステアリン酸含量が0.5~6質量%、オレイン酸含量が30~60質量%である油脂
(a)油脂組成物中のP2Oの含量が12~45質量%(P2Oの含量:全トリアシルグリセロール中におけるPPO含量及びPOP含量の合計量、PPO:1位及び2位、又は2位及び3位の脂肪酸がパルミチン酸であり、3位、又は1位の脂肪酸がオレイン酸であるトリアシルグリセロール、POP:1位及び3位の脂肪酸がパルミチン酸であり、2位の脂肪酸がオレイン酸であるトリアシルグリセロール、P:パルミチン酸、O:オレイン酸)
(b)油脂組成物中のPPO/POPが0.15~1.00
油脂Aの全構成脂肪酸中の脂肪酸含量が上記範囲にあると、得られる可塑性油脂組成物が口溶けの良いものとなる。
なお、油脂中の脂肪酸含量は、AOCS Ce1f-96に準じて測定することができる。
エステル交換油Aの全構成脂肪酸中の脂肪酸含量が上記範囲にあると、得られる可塑性油脂組成物が口溶けの良いものとなる。また、エステル交換油Aを用いると、得られる可塑性油脂組成物がクリーミング性(泡立ち)の良いものとなる。
また、エステル交換油Aの調製において、水素添加を行う場合、エステル交換油Aのヨウ素価は、トランス脂肪酸の含有量を十分に低減させるという意味で、10以下であることが好ましく、5以下であることがより好ましく、0~2であることが更に好ましく、0であることが最も好ましい。
なお、油脂のヨウ素価は、「社団法人 日本油化学会 基準油脂分析試験法2.3.4.1-1996」の方法に準じて測定することができる。
化学的エステル交換は、例えば、常法に従って、原料油脂を十分に乾燥させ、触媒を原料油脂に対して0.1~1質量%添加した後、減圧下、80~120℃で0.5~1時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、水洗にて触媒を洗い流した後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。
リパーゼは、リパーゼ粉末やリパーゼ粉末をセライト、イオン交換樹脂等の担体に固定化した固定化リパーゼを使用することができる。酵素的エステル交換によるエステル交換反応は、リパーゼの種類によって、位置特異性の乏しいエステル交換反応、1,3位特異性の高いエステル交換反応のどちらで行うこともできる。
位置特異性の乏しいエステル交換反応を行うことのできるリパーゼとしては、アルカリゲネス属由来リパーゼ(例えば、名糖産業株式会社製のリパーゼQLM、リパーゼPL等)、キャンディダ属由来リパーゼ(例えば、名糖産業株式会社製のリパーゼOF等)等が挙げられる。
1,3位特異性の高いエステル交換反応を行うことのできるリパーゼとしては、リゾムコールミーハイ由来の固定化リパーゼ(ノボザイムズ社製のリポザイムRMIM等)や、サーモマイセスランギノーザ由来の固定化リパーゼ(ノボザイムズ社製のリポザイムTLIM等)等が挙げられる。
酵素的エステル交換は、例えば、リパーゼ粉末又は固定化リパーゼを原料油脂に対して0.02~10質量%、好ましくは0.04~5質量%添加した後、40~80℃、好ましくは40~70℃で0.5~48時間、好ましくは0.5~24時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、ろ過等によりリパーゼ粉末又は固定化リパーゼを除去後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。
水素添加は、完全水素添加(ヨウ素価0~2となるまで水素添加する)であることが好ましい。
ラウリン系油脂としては、パーム核油又はパーム核オレインが好ましい例として挙げられる。また、パーム系油脂としては、パーム油又はパームステアリンが好ましい例として挙げられる。
エステル交換油Aが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物がコーティングクリームとして使用する場合に固まり易いものとなる。
エステル交換油Aが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物がコーティングクリームとして使用する場合に固まり易いものとなる。
炭素数12~14の飽和脂肪酸を50~70質量%含有する油脂を使用すると、得られる可塑性油脂組成物が口溶けの良いものとなる。
油脂組成物中における油脂Aの含量が上記範囲にあると、得られる可塑性油脂組成物が口溶けの良いものとなる。
油脂Bの全構成脂肪酸中のパルミチン酸含量は、20~69.5質量%であり、好ましくは25~55質量%であり、更に好ましくは30~50質量%である。また、油脂Bの全構成脂肪酸中のステアリン酸含量は、0.5~6質量%であり、好ましくは3~6質量%であり、更に好ましくは3~5質量%である。また、油脂Bの全構成脂肪酸中のオレイン酸含量は、30~60質量%であり、好ましくは35~55質量%であり、更に好ましくは37~50質量%である。
油脂Bの全構成脂肪酸中の脂肪酸含量が上記範囲にあると、得られる可塑性油脂組成物がクリーミング性の良いものとなる。
油脂Bの調製において、エステル交換を行う場合のエステル交換は、エステル交換油Aを調製するためのエステル交換と同様の方法、条件で行うことができる。
油脂Bは、前記した原料油脂を1種又は2種以上を混合して調製することもできる。
油脂Bが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物がクリーミング性の良いものとなる。
油脂Bがヨウ素価50~65のパームオレインをエステル交換して得られる油脂とヨウ素価43~48のパームミッドフラクションとヨウ素価55~70のパームスーパーオレインの混合油である場合の配合比は、ヨウ素価50~65のパームオレインをエステル交換して得られる油脂:ヨウ素価43~48のパームミッドフラクション:ヨウ素価55~70のパームスーパーオレインの質量比=1:0.1:0.1~1:5:5であることが好ましく、1:0.3:0.3~1:3:3であることがより好ましい。
油脂Bがヨウ素価50~65のパームオレインをエステル交換して得られる油脂とヨウ素価50~65のパームオレインとヨウ素価55~70のパームスーパーオレインの混合油である場合の配合比は、ヨウ素価50~65のパームオレインをエステル交換して得られる油脂:ヨウ素価50~65のパームオレイン:ヨウ素価55~70のパームスーパーオレインの質量比=1:0.035:0.065~1:1.75:3.25であることが好ましく、1:0.35:0.65~1:1.4:2.6であることがより好ましい。
油脂Bがヨウ素価50~65のパームオレインをエステル交換して得られる油脂とヨウ素価43~48のパームミッドフラクションとヨウ素価50~65のパーオレインとヨウ素価55~70のパームスーパーオレインの混合油である場合の配合比は、ヨウ素価50~65のパームオレインをエステル交換して得られる油脂:ヨウ素価43~48のパームミッドフラクション:ヨウ素価50~65のパーオレイン:ヨウ素価55~70のパームスーパーオレインの質量比=1:0.1:0.018:0.033~1:5:1.75:3.25であることが好ましく、1:0.3:0.035:0.065~1:3:1.05:1.95であることがより好ましい。
油脂Bが上記の組み合わせで調製されたものであると、得られる可塑性油脂組成物がクリーミング性の良いものとなる。
油脂組成物中における油脂Bの含量が上記範囲にあると、得られる可塑性油脂組成物がクリーミング性の良いものとなる。
油脂Aの含量に対する油脂Bの含量の比が上記範囲にあると、得られる可塑性油脂組成物がクリーミング性及び低温での可塑性の良いものとなる。
なお、本発明においてPはパルミチン酸、Oはオレイン酸を意味し、更に、PPOは1位及び2位、又は2位及び3位の脂肪酸がパルミチン酸であり、3位、又は1位の脂肪酸がオレイン酸であるトリアシルグリセロールを意味する。また、POPは1位及び3位の脂肪酸がパルミチン酸であり、2位の脂肪酸がオレイン酸であるトリアシルグリセロールを意味する。
油脂組成物中のP2Oの含量が上記範囲にあると、得られる可塑性油脂組成物がサンドクリームとして使用する場合に結着性の良いものとなる。
なお、本発明におけるP、O、PPO及びPOPは前記した通りである。
油脂組成物中のPPO/POPが上記範囲にあると、得られる可塑性油脂組成物が低温での可塑性の良いものとなる。
なお、油脂中のトランス脂肪酸含量は、AOCS Ce1f-96に準じて測定することができる。
本発明の可塑性油脂組成物は、本発明の油脂組成物を用いることを特徴とする。なお、本発明の油脂組成物を用いた本発明の可塑性油脂組成物とは、本発明の油脂組成物を油相に配合して調製した可塑性油脂組成物以外に、本発明の油脂組成物を構成する上記油脂A及び油脂Bを、上記条件(a)及び(b)を満たすように、別々に油相に配合して調製した可塑性油脂組成物も含むものである。
水相を有する可塑性油脂組成物の形態としては、油中水型乳化物、水中油型乳化物、二重乳化型乳化物が挙げられるが、油中水型乳化物であること好ましい。油中水型乳化物タイプの可塑性油脂組成物としては、マーガリン、ファットスプレッドが挙げられる。
油相には、油脂成分(上記油脂A及び油脂Bを含有する本発明の油脂組成物)、バター、乳化剤、香料等が配合される。水相には、水、食塩、脱脂粉乳、呈味成分等が配合される。
可塑性油脂組成物の油相、水相の含量が上記範囲であると、得られる可塑性油脂組成物が低温での可塑性の良いものとなる。
具体的には、先ず、本発明の油脂組成物を含む油相を溶解し、必要により水相を混合乳化した後、冷却し、結晶化させることで製造することができる。冷却、結晶化は、冷却可塑化させることが好ましい。
冷却条件は、好ましくは-0.5℃/分以上、更に好ましくは-5℃/分以上である。この際、徐冷却より急冷却の方が好ましい。
冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組合せも挙げられる。
また、油相の溶解後又は混合乳化後は、殺菌処理することが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。
なお、本発明の可塑性油脂組成物は、本発明の油脂組成物を構成する上記油脂A及び油脂Bを、上記条件(a)及び(b)を満たすように、別々に油相に配合することもできる。
本発明の食品は、本発明の可塑性油脂組成物を用いることを特徴とする。
本発明の食品としては、菓子、パン、スプレッド、フィリング材、コーティングクリーム、サンドクリーム等が挙げられる。
なお、本発明の食品への本発明の可塑性油脂組成物の配合量は、使用される食品の種類によって異なるため、特に制限されるものではない。
また、本発明の食品の製造方法は、特に制限されるものではなく、本発明の可塑性油脂組成物を用いること以外は、公知の原料を使用し、公知の配合、公知の方法により、製造することができる。
菓子やパンは、例えば、練り込み用可塑性油脂組成物を生地中に通常の方法で練り込んだ後、生地を焼成することにより製造することができる。本発明の練り込み用可塑性油脂組成物は、生地への練り込みが容易で、泡立ち(クリーミング性)及び可塑性がよいものであることから、本発明の練り込み用可塑性油脂組成物を用いて菓子、パンを製造すると、製造時の作業性がよいものとなる。
本発明の練り込み用可塑性油脂組成物を用いて製造される菓子やパンとしては、生地中にマーガリン、ファットスプレッド、ショートニングが配合されるものであれば特に制限はされない。菓子の具体例としては、クッキー、ビスケット、ケーキ等が挙げられる。
スプレッド及びフィリング材は、スプレッド用可塑性油脂組成物をそのままスプレッドやフィリング材として用いることもできる。また、スプレッド及びフィリング材は、スプレッド用可塑性油脂組成物とピーナツ、チョコレート等を混合して調製することもできる。スプレッドは、パンや菓子等に塗って使用されるものである。本発明の食品は、スプレッドを塗ったパンや菓子等も含むものである。フィリング材は、パンや菓子等に挟んで使用されるものである。また、本発明の食品は、フィリング材を挟んだパンや菓子等も含むものである。
本発明のスプレッド及びフィリング材は、可塑性及び口溶けのよいものとなる。
コーティングクリームとは、パン、菓子、ケーキ等を被覆する用途として使用されるものであり、具体的には、チーズおかき等において使用されるクリームが挙げられる。本発明の食品は、コーティングクリームで被覆したパン、菓子、ケーキ等も含むものである。
コーティングクリームは、コーティングクリーム用可塑性油脂組成物をそのままコーティングクリームとして用いることもできる。また、コーティングクリームは、糖類等を混合して調製することもできる。コーティングクリームは、泡立てて調製したものを使用することもできる。
本発明のコーティングクリームは、固まり易く作業性に優れ、かつ、クリームの状態のよいものとなる。
サンドクリームとは、パン、菓子、ケーキ等に挟む用途として使用されるものであり、具体的には、ビスケット、クッキー、サブレ等が挙げられる。本発明の食品は、サンドクリームで挟んだビスケット、クッキー、サブレ等も含むものである。
サンドクリームは、サンドクリーム用可塑性油脂組成物をそのままサンドクリームとして用いることもできる。また、サンドクリームは、糖類等を配合して調製することもできる。サンドクリームは、泡立てて調製したものを使用することもできる。
本発明のサンドクリームは、ビスケット等の挟むものとの結着性及び成形性のよいものであることから、本発明のサンドクリームを用いると、ビスケット、クッキー、サブレ等を製造する際の作業性がよくなり、得られるビスケット、クッキー、サブレ等も剥がれにくいものとなる。
以下に示す油脂中の脂肪酸含量、油脂のヨウ素価、油脂中のトランス脂肪酸含量、油脂中のPPOとPOP含量の測定は以下の方法により測定した。
油脂中の脂肪酸含量は、AOCS Ce1f-96に準じて測定した。
油脂のヨウ素価は、「社団法人 日本油化学会 基準油脂分析試験法2.3.4.1-1996」の方法に準じて測定した。
油脂中のトランス脂肪酸含量は、AOCS Ce1f-96に準じて測定した。
油脂中に存在する全トリアシルグリセロールに占めるPOP含量及びPPO含量は、JAOCS,vol70,11,1111-1114(1993)を参考にしたガスクロマトグラフィー法によるPOP含量とPPO含量の合計量の分析、及びJ.High Resol.Chromatogr.,18,105-107(1995)を参考にした銀イオンカラム-高速液体クロマトグラフィーによるPOP含量とPPO含量の組成比の分析を組み合わせることにより測定した。
パームステアリン(ヨウ素価33、日清オイリオグループ株式会社社内製)10kgとパーム核オレイン(ヨウ素価25、ラウリン酸含量41質量%、日清オイリオグループ株式会社社内製)10kgとを混合して減圧下115~120℃で加熱乾燥した後、触媒としてナトリウムメトキシド20gを添加し、30分間減圧下で攪拌しながらエステル交換反応を進行させた。エステル交換反応終了後、水洗、脱色した後、ニッケル触媒を用いて160~200℃にて水素添加を行い、ヨウ素価を2以下に調整した。ヨウ素価が2以下になったのを確認した後、温度を100℃以下に下げ、ニッケル触媒をろ過により除去し、脱色、脱臭を行うことで、油脂A1(ヨウ素価0.1、炭素数12~14の飽和脂肪酸含量31.0質量%、炭素数16~18の飽和脂肪酸含量64.7質量%)を得た。
ヤシ油(商品名:精製ヤシ油、ヨウ素価8.6、日清オイリオグループ株式会社製)10kgを、ニッケル触媒を用いて160~200℃にて水素添加を行い、ヨウ素価を2以下に調整した。ヨウ素価が2以下になったのを確認した後、温度を100℃以下に下げ、ニッケル触媒をろ過により除去し、脱色、脱臭を行って油脂A2(ヨウ素価0.7、炭素数12~14の飽和脂肪酸含量65.2質量%)を得た。
ヤシ油(商品名:精製ヤシ油、ヨウ素価8.6、日清オイリオグループ株式会社製、炭素数12~14の飽和脂肪酸含量65.2質量%)を油脂A3とした。
パーム油(ヨウ素価52、商品名;精製パーム油、日清オイリオグループ株式会社製)を分別することで得られた軟質部(パームオレイン、ヨウ素価56)20kgを、115-120℃で減圧乾燥し、ナトリウムメトキシド20gを添加し、30分間減圧下で攪拌し、エステル交換反応を進行させた。エステル交換反応終了後、水洗、脱色、脱臭を行うことで油脂B1(ヨウ素価56、パルミチン酸含量39.8質量%、ステアリン酸含量4.4質量%、オレイン酸含量42.6質量%、日清オイリオグループ株式会社社内製)を得た。
パーム油(ヨウ素価52、商品名;精製パーム油、日清オイリオグループ株式会社製)を分別することで得られた軟質部のパームオレイン(ヨウ素価56、日清オイリオグループ株式会社社内製)を、さらに分別することで硬質部のパームミッドフラクション(ヨウ素価45、パルミチン酸含量48.0質量%、ステアリン酸含量4.9質量%、オレイン酸含量37.7質量%、日清オイリオグループ株式会社社内製)を得て、これを油脂B2とした。
パーム油(ヨウ素価52、商品名:精製パーム油、パルミチン酸含量43.8質量%、ステアリン酸含量4.4質量%、オレイン酸含量39.7質量%、日清オイリオグループ株式会社製)を油脂B3とした。
パーム油(ヨウ素価52、商品名:精製パーム油、日清オイリオグループ株式会社製)を分別することで軟質部のパームオレイン(ヨウ素価56、日清オイリオグループ株式会社社内製)を得た。パーム油(ヨウ素価52、商品名;精製パーム油、日清オイリオグループ株式会社製)を分別することで得られた軟質部のパームオレイン(ヨウ素価56、日清オイリオグループ株式会社社内製)を、さらに分別することで軟質部のパームスーパーオレイン(ヨウ素価65、日清オイリオグループ株式会社社内製)を得た。得られたパームオレインとパームスーパーオレインを35:65の質量比で混合し、油脂B4(ヨウ素価60、パルミチン酸含量36.7質量%、ステアリン酸含量4.0質量%、オレイン酸含量45.5質量%、日清オイリオグループ株式会社社内製)を得た。
パーム油(ヨウ素価52、商品名;精製パーム油、日清オイリオグループ株式会社製)を分別することで得られた軟質部のパームオレイン(ヨウ素価56、日清オイリオグループ株式会社社内製)を、さらに分別することで軟質部のパームスーパーオレイン(ヨウ素価65、パルミチン酸含量33.0質量%、ステアリン酸含量3.6質量%、オレイン酸含量47.6質量%、日清オイリオグループ株式会社社内製)を得て、これを油脂B5とした。
その他の油脂として、パーム油の極度硬化油(商品名:パーム極度硬化油、横関油脂株式会社製)を油脂C1、菜種油(商品名:菜種白絞油、0℃5時間清澄、日清オイリオグループ株式会社製)を油脂C2として用いた。
油脂組成物1~15の配合は、以下の表1(実施例)及び表2(比較例)に示す配合とした。また、油脂組成物1~15におけるP2O含量、PPO/POPの測定結果を表1(実施例)及び表2(比較例)に示した。
以下の表3及び表4に示す配合で、油脂(油脂組成物に配合された油脂)と乳化剤を混合することで油相を調製した。次に、表3及び表4に示す配合で水相を調製し、調製した油相と水相を表3及び表4に示す配合比で混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例1~4及び比較例1~6の練り込み用マーガリンを得た。
なお、実施例1~4及び比較例1~6の練り込み用マーガリン中のトランス酸含量は、全て1質量%未満であった。
強力粉(70質量部)、生イースト(2.6質量部)及び水(40質量部)を、ミキサー(TYPE SK-20、エスケーミキサー株式会社製)を用いて、低速2分間、中速2分間のミキシングを行うことで(捏上温度25℃)、生地を調製した。この生地を、28℃、湿度75%にて2時間発酵させた。発酵後の生地に、強力粉(30質量部)、上白糖(6質量部)、食塩(1.7質量部)、脱脂粉乳(3質量部)、及び水(27質量部)を投入し、低速2分間、中速5分間のミキシングを行ったあと、各練り込み用マーガリン(6質量部)を投入し、ミキシングを行い、練り込まれるまでの時間を測定し、下記評価基準により評価した。
◎ :2分以内
○ :2分1秒~2分14秒
△ :2分15秒~2分29秒
× :2分30秒以上
各練り込み用マーガリン(500g)を20℃の恒温水槽中に3時間以上静置して調温した。調温した練り込み用マーガリンをボールに入れ、ホバートミキサー(N―50、ホバート・ジャパン社製)で15分間ミキシングした。ミキシングした練り込み用マーガリンを気泡が入らないようにカップに詰めて、カップの上をパレットナイフで平らにした後、質量を測定し、下記計算式で得られる値をC.Vとした。算出したC.Vを用いて下記評価基準により評価した。
C.V(mL/g)
=カップの容積(mL)/カップ内の練り込み用マーガリンの質量(g)
◎ :2.9以上
○ :2.7以上2.9未満
△ :2.4以上2.7未満
× :2.4未満
冷蔵庫で保管された各練り込み用マーガリンを取り出した直後の練り込み用マーガリンのヘラでのすくい易さを試験し、下記評価基準により評価した。
◎ :非常にすくい易く、作業性が良い
○ :すくい易く、作業性が良い
△ :ややすくい難い
× :非常にすくい難い
以下の表5及び表6に示す配合で、油脂(油脂組成物に配合された油脂)、乳化剤を混合することで油相を調製した。次に、表5及び表6に示す配合で水相を調製し、調製した油相と水相を表5及び表6に示す配合比で混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例5~7及び比較例7~12のスプレッドを得た。
なお、実施例5~7及び比較例7~12のスプレッド中のトランス酸含量は、全て1質量%未満であった。
◎ :口中でほとんど抵抗なく短時間で溶け、良好
○ :口中で短時間で溶け、良好
△ :口中で溶けるのにやや時間がかかり、やや不良
× :口中で溶け残りやべたつきがあり、不良
冷蔵庫で保管された各スプレッドを取り出し、取り出した直後のスプレッドのバタースプーンでのすくい易さを試験し、下記評価基準により評価した。
◎ :非常にすくい易く、作業性が良い
○ :すくい易く、作業性が良い
△ :ややすくい難い
× :非常にすくい難い
以下の表7及び表8に示す配合で、完全に溶解させた油脂(油脂組成物に配合された油脂)、粉糖、チーズパウダー(商品名:QBBチーズパウダーSA、六甲バター株式会社製)をミキサーボールに充填し、ホバートミキサー(N―50、ホバート・ジャパン社製)で3分間混合することで、実施例8~11及び比較例13~18のコーティングクリームを得た。
なお、実施例8~11及び比較例13~18のコーティングクリーム中のトランス酸含量は、全て1質量%未満であった。
各コーティングクリームを直径85mmのシャーレに15g分注した後、20℃に静置してからクリームが固まって指に付かなくなるまでの時間(固化時間)を測定し、下記評価基準により評価した。
◎ :14分未満
○ :14分以上30分未満
△ :30分以上45分未満
× :45分以上
○ :なめらかで良好
△ :やや硬くてぱさつきがある、又は粘度が低い
× :硬くて非常にぱさついている、又は粘度が低く成形が困難
以下の表9及び表10に示す配合で、完全に溶解させた油脂(油脂組成物に配合された油脂)、粉糖をミキサーボールに充填し、ホバートミキサー(N―50、ホバート・ジャパン社製)を用い、低速(70rpm)で30秒間混合した。低速での混合後、中速(130rpm)で比重が0.80になるまでミキシングを行うことで、実施例12~15及び比較例19~24のサンドクリームを得た。
なお、実施例12~15及び比較例19~24のサンドクリーム中のトランス酸含量は、全て1質量%未満であった。
5gのサンドクリームを直径45mmのビスケットに挟み、室温に静置した後、ビスケットの剥がれ難さと、ビスケットへのサンドクリームの付着状態を下記評価基準により評価した。
◎ :適度な剥がれ難さを持ち、ビスケットへのクリームの付着が無く良好
○ :適度な剥がれ難さを持ち、ビスケットへのクリームの付着が少ない
△ :やや剥がれ難い、又はやや剥がれ易く、ビスケットへのクリームの付着がやや多い
× :非常に剥がれ難い、又は非常に剥がれ易く、ビスケットへのクリームの付着が多く不良
5gのサンド用クリームを直径45mmのビスケットに挟み、室温に5分静置した後、ビスケットを指で押した時におけるクリームの形のくずれ難さを下記評価基準により評価した。
◎ :非常にくずれ難い
○ :ややくずれ難い
△ :ややくずれ易い
× :非常にくずれ易い
以下の表11に示す配合で、前述の実施例5~7と同様の方法により、実施例16~17のスプレッドを得た。なお、実施例16~17のスプレッド中のトランス酸含量は、全て1質量%未満であった。
以下の表12に示す配合で、前述の実施例8~11と同様の方法により、実施例18のコーティングクリームを得た。なお、実施例18のコーティングクリーム中のトランス酸含量は、全て1質量%未満であった。
Claims (6)
- 下記油脂A及び油脂Bを含有する油脂組成物であり、下記(a)及び(b)の条件を満たす油脂組成物。
油脂A:全構成脂肪酸中に炭素数12~14の飽和脂肪酸を20~70質量%含有する油脂
油脂B:全構成脂肪酸中のパルミチン酸含量が20~69.5質量%、ステアリン酸含量が0.5~6質量%、オレイン酸含量が30~60質量%である油脂
(a)油脂組成物中のP2Oの含量が12~45質量%(P2Oの含量:全トリアシルグリセロールに占めるPPO含量及びPOP含量の合計量、PPO:1位及び2位、又は2位及び3位の脂肪酸がパルミチン酸であり、3位、又は1位の脂肪酸がオレイン酸であるトリアシルグリセロール、POP:1位及び3位の脂肪酸がパルミチン酸であり、2位の脂肪酸がオレイン酸であるトリアシルグリセロール、P:パルミチン酸、O:オレイン酸)
(b)油脂組成物中のPPO/POPが0.15~1.00 - 前記油脂Aが、下記エステル交換油A及び全構成脂肪酸中に炭素数12~14の飽和脂肪酸を50~70質量%含有する油脂から選ばれる1種又は2種以上である請求項1に記載の油脂組成物。
エステル交換油A:全構成脂肪酸中に炭素数12~14の飽和脂肪酸を20~60質量%、炭素数16~18の飽和脂肪酸を40~80質量%含有し、エステル交換することにより得られる油脂 - 前記油脂Bが、ヨウ素価50~65のパームオレインをエステル交換して得られる油脂、ヨウ素価43~48のパームミッドフラクション及びヨウ素価55~70のパームスーパーオレインからなる群から選ばれる1種又は2種以上である請求項1又は2に記載の油脂組成物。
- 請求項1~3のいずれか1項に記載の油脂組成物を用いた可塑性油脂組成物。
- 前記可塑性油脂組成物が、練り込み、スプレッド、コーティングクリーム又はサンドクリームに用いられるものである請求項4に記載の可塑性油脂組成物。
- 請求項4又は5に記載の可塑性油脂組成物を用いた食品。
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CA2735152A1 (en) | 2010-03-11 |
CN102137595A (zh) | 2011-07-27 |
JP5634264B2 (ja) | 2014-12-03 |
KR20110049788A (ko) | 2011-05-12 |
KR101598646B1 (ko) | 2016-02-29 |
US8603565B2 (en) | 2013-12-10 |
US20110151101A1 (en) | 2011-06-23 |
CN102137595B (zh) | 2016-03-23 |
JPWO2010026928A1 (ja) | 2012-02-02 |
MY153786A (en) | 2015-03-13 |
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