JP2002199844A - Edible emulsified fatty oil or fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide various edible emulsified fatty oil or fat compositions having high emulsion stability and good flavor. SOLUTION: This edible emulsified fatty oil or fat composition is characterized in that the fatty oil or fat in the emulsified fatty oil or fat composition has a hydroxyl group value of <=10 and exhibits a lower drop number value by >=5% than that of a gene non-recombinant rape seed oil, when the number of a constant volume of water drops dropped in the fatty oil or fat at 80 deg.C is measured with a drop number meter according to JIS K3304-1956 [soap test method] under a condition that the dropping speed of water drops from the drop number meter is 12±2 drops per min. Therefore, by using the fatty oil or fat having the above-described drop number value measured by the drop number meter as the fatty oil or fat, the emulsified fatty oil or fat composition having remarkably excellent emulsion stability can be obtained. Since sufficient emulsification and emulsion stability can be obtained in a small amount of an emulsifier in the edible emulsified fatty oil or fat composition, the edible emulsified fatty oil or fat composition having a good flavor can be provided without deteriorating the original flavor of the emulsified fatty oil or fat composition with the characteristic flavor of the emulsifier.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an edible emulsified fat / oil composition. More specifically, the present invention relates to various edible emulsified fats and oils compositions having high emulsification stability and good flavor.

[0002]

2. Description of the Related Art Commercially available edible emulsified fats and oils compositions include margarine, fat spread, mayonnaise,
There are coffee whitener, whipped cream, ice cream and the like. These emulsify fats and oils and water which are not mutually soluble with an emulsifier which is a third component. Emulsified fats and oils compositions are required to maintain a stable emulsified state during the production process and during distribution and storage after production, and in order to prevent emulsification destruction, an emulsifier is used in an unnecessarily large amount. I have.

[0003] However, even if a large amount of emulsifier is used, in the pre-emulsification, homogenization, sterilization, rehomogenization, and cooling steps, which are the methods for producing an emulsion, overheating of the emulsion in the sterilization process and the use of an emulsifier in a sterilization apparatus. Turbulence, etc., may cause emulsification destruction.
In distribution, emulsification destruction may occur due to vibration during transfer and inadequate temperature control. Furthermore, many emulsifiers have a unique flavor, for example, organic acid monoglyceride and polyglycerin fatty acid ester have a bitter taste. When a large amount of these emulsifiers is used, a problem that the original flavor of the emulsified oil / fat composition is impaired by the emulsifier also occurs, and a reduction in the amount of the emulsifier is also required.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide an edible emulsified oil / fat composition having excellent emulsion stability and good flavor.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies in order to achieve the above object, and have found that JIS K3
A drop meter based on the 304-1956 "Soap Test Method" was used to measure the number of drops of water drops falling in oil and fat at 80 ° C. at a constant volume, and the drop rate of the drops from the drop meter was 12 ± 2 drops per minute. Under measurement conditions, it was found that an edible emulsified oil / fat composition having excellent emulsification stability can be obtained by using an oil / fat exhibiting a drop value of 5% or more lower than that of a non-GMO rapeseed oil,
The present invention has been completed.

First, the number of drops will be described. The number of drops specified in the present invention can be measured using a drop counter (FIG. 1) conforming to JIS K3304-1195 “Soap Test Method”. The above JIS K3304-19
56 "Soap Test Method" is described in "New Experimental Chemistry Course 18: Interfaces and Colloids (pages 87 to 91, 1983, 3rd edition, Maruzen Co., Ltd.)" edited by The Chemical Society of Japan.
The method for measuring the number of drops is as follows. A predetermined U-shaped tube (109) containing the sample oil (110) is held vertically in a water bath at 80 ° C., and a drop counter (108) filled with distilled water at 80 ° C. is set so that the tip thereof is approximately from the oil level. Insert so that it is 3 cm below the surface and fix vertically (Fig. 2). After the oil reaches the measurement temperature (80 ° C.), the pinch cock (105) of the drop counter is opened, and 5 ml of distilled water in the drop counter is moved from the upper mark A (100) to the lower mark of the drop meter. The number of drops when descending between B (101) is measured. At this time, the falling speed of the water drop from the drop meter is adjusted to 12 ± 2 drops per minute, and the temperature of the sample fat is controlled to 80 ± 2 ° C. The measurement temperature of 80 ° C. was set at a temperature at which all the fats and oils are dissolved, because a part of the fats and oils to be measured may be solid fats.

[0007] The fat or oil in the emulsified fat or oil composition of the present invention comprises 80
The above-mentioned number of drops at 0 ° C. is a drop value of at least 5%, more preferably a drop value of at least 10%, most preferably a drop value of at least 20% lower than that of the non-GMO rapeseed oil. The lower the value, the more stable the emulsification and the smaller the amount of emulsifier. In addition, the above-mentioned drop value is a value measured with an oil or fat containing no oil-soluble component such as an emulsifier.

[0008] In the fats and oils which have been hydrolyzed, monoglyceride and diglyceride are generated by the hydrolysis of triglyceride, and since these influence the drop value, the hydroxyl value is specified to be 10 or less in order to eliminate these factors. did.

The oils and fats in the emulsified oil and fat composition of the present invention have a carbon content of 6 to 1 in the constituent fatty acids in order to achieve the above-mentioned drop value.
It is preferable to contain 5 to 100% by mass of 0 linear saturated fatty acids. The higher the proportion of the straight-chain saturated fatty acid having 6 to 10 carbon atoms is preferable for emulsification, but if it exceeds 50% by mass, the viscosity of the emulsified oil / fat composition decreases and the shape retention required for mayonnaise or the like decreases, The flavor also has the disadvantage that the body rich in fats and oils is reduced.

The fat and oil in the emulsified fat and oil composition of the present invention, when the amount of the straight-chain saturated fatty acid having 12 to 14 carbon atoms in the constituent fatty acids increases, the drop value increases and the emulsifying properties deteriorate. Therefore, the smaller the amount of the straight-chain saturated fatty acid having 12 to 14 carbon atoms, the better it is, and the mass is preferably equal to or less than the amount of the straight-chain saturated fatty acid having 6 to 10 carbon atoms.

The oil and fat in the emulsified oil and fat composition used in the present invention has a hydroxyl value of 10 or less and is JIS K3304.
-1956 A dropmeter based on the soap test method, 80
When the number of drops of a constant volume of water drops falling in the oil or fat at a temperature of 12 ° C. is measured at a rate of 12 ± 2 drops per minute from a drop meter, the number of drops is 10 times less than that of a non-genetically modified rapeseed oil. %
Above (preferably 20% or more), the droplet number is low, and 5 to 100% by mass of the fatty acid constituting the fat or oil has 6 carbon atoms.
It is preferably a straight-chain saturated fatty acid having 10 to 10 carbon atoms, and more preferably 5 to 50% by mass of the fatty acid constituting the fat or oil has 6 to 6 carbon atoms.
It is preferably a straight-chain saturated fatty acid having 10 carbon atoms, wherein the amount of the straight-chain saturated fatty acid having 12 to 14 carbon atoms is equal to or less than the mass equivalent of the amount of the straight-chain saturated fatty acid having 6 to 10 carbon atoms.

The fats and oils in the emulsified fat and oil composition of the present invention can be prepared from mixed oils of triglycerides consisting only of straight-chain saturated fatty acids having 6 to 10 carbon atoms and fats and oils derived from animals and plants, and their transesterified oils. Two or more kinds of fats and oils may be used. Examples of triglycerides consisting only of straight-chain saturated fatty acids having 6 to 10 carbon atoms include medium-chain fatty acid triglycerides (MCT). Examples of animal and plant-derived oils include soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, Linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil,
Pumpkin seed oil, walnut oil, camellia oil, teaseed oil, perilla oil,
Borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coco oil, cocoa butter, tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, low saturation due to breeding These fats and oils, hydrogenated fats and oils, fractionated fats and the like are exemplified, but not limited thereto.

The fats and oils used in the present invention are mixed with animal and plant-derived fats and oils in order to achieve the required hardness and flavor of the emulsified fats and oils composition, and further subjected to transesterification to adjust the crystallinity of the fats and oils. May be. The transesterification includes a chemical reaction using an alkali catalyst and an enzymatic reaction using an enzyme. The enzymatic reaction is preferable in terms of flavor and color of fats and oils, but is not limited thereto. Further, the composition of the 1,3-position fatty acid and the 2-position fatty acid of the obtained transesterified fat may or may not be biased.

In the present invention, a thickening polysaccharide may be added in order to improve the shape retention, and the amount of the polysaccharide is 0.1 to 30% by mass, preferably 0.1 to 20% by mass. %
It is. Furthermore, an emulsification stabilizing effect can also be expected with the thickening polysaccharide. Here, examples of the thickening polysaccharide that can be used include starch, starch hydrolyzate, cellulose, cellulose hydrolyzate, dextrin, cyclodextrin, xanthan gum, carrageenan, guar gum, locust bean gum, cod gum, gum arabic, and the like. But
It is not limited to these.

The emulsifier constituting the emulsified oil / fat composition of the present invention is not particularly limited as long as it is used for food. Examples include, but are not limited to, lecithin, monoglycerides, polyglycerin fatty acid esters, sorbitan fatty acid esters, sorbitol fatty acid esters, organic acid monoglycerides, polyglycerin condensed ricinoleic acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and the like. is not. In addition, the amount of addition is preferably about 0.05 to 10% by mass, but is not limited thereto.

The water constituting the emulsified oil / fat composition of the present invention comprises:
Distilled water, ion-exchanged water, and sterilized water can be used.
Further, the content varies depending on the product form.

The other components constituting the emulsified oil / fat composition of the present invention include, if necessary, active ingredients such as salts, organic acids, fragrances, saccharides, polysaccharides, alcohols, antioxidants, and medicinal ingredients. Included, but not particularly limited.

Examples of the emulsified oil / fat composition of the present invention include coffee whitener, whipped cream, mayonnaise, emulsified dressing, margarine, fat spread, shortening, ice cream, and fermented milk food. In addition, the emulsified oil / fat composition of the present invention also includes an oil / fat-containing powdered food or the like from which an emulsified oil / fat composition can be prepared by adding water, such as powdered coffee, powdered cream,
Powdered cocoa and powdered stew.

[0019]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

<Preparation of fats and oils> Various fats and oils were mixed in the composition shown in Table 1 to obtain fats and oils 1 to 12. Further, the mixture was mixed according to the formulation shown in Table 3, and 1% by mass of lipase was added.
After reacting for an hour, alkali deoxidation, clay decolorization, and deodorization operations were performed to obtain fats and oils 13 to 17. Table 2 or 4 shows the hydroxyl value and the number of drops of each fat and oil. Hereinafter, the fats and oils used for the formulation will be described. Canola oil (trade name "Nissin Canola Oil": manufactured by Nisshin Oil Co., Ltd.) Corn oil (trade name "Nissin Corn Oil": Nisshin Oil Co., Ltd.)
Corn hardened oil (manufactured by Nisshin Oil Co., Ltd.) Coconut oil (refined coconut oil: manufactured by Nisshin Oil Co., Ltd.) MCT (trade name “ODO”: manufactured by Nisshin Oil Co., Ltd.), MCT (tricaprilic acid) Glycerol: Wako Pure Chemical Industries, Ltd.)

<Determination of number of drops>
And place in a constant temperature bath at 80 ° C. Next, the sample was filled with distilled water at 80 ° C. into a drop counter (FIG. 1) (manufactured by Kabuki Kagaku),
Hold the drop counter vertically in the oil (FIG. 2). At this time, insert the drop counter so that the tip of the drop counter is at a position about 3 cm below the oil level. After the oil reaches the measurement temperature (80 ° C), open the pinch cock of the drip counter, and
The total number of water droplets falling into the oil during a 5 ml drop from the sample to the marked line B was measured. The falling speed of the water droplet is 12 ± 2 per minute.
Drops were prepared using a pinch cock. The same operation was performed three times or more, and the average value was set as a drop value.

[0022]

[Table 1]

[0023]

[Table 2]

[0024]

[Table 3]

[0025]

[Table 4]

<Evaluation of Emulsification Stability> Emulsified oil / fat composition type 1: HLB 1
Of sucrose fatty acid ester 1% and monoglyceride 1% were dissolved at 80 ° C., and then cooled to 30 ° C.
10 ml of this oil phase was put into a 20 ml syringe (oil phase syringe), and 10 ml of water was put into another 20 ml syringe (aqueous syringe). The ends of the two syringes were connected by a rubber tube, and the liquid was sent from the syringe in the water phase to the syringe in the oil phase. The mixed liquid was further moved 20 times between two syringes and emulsified to obtain an emulsified oil / fat composition type 1 using various oils / fats. The emulsified oil / fat composition was transferred to a test tube and stored at 30 ° C., and the emulsified state after 0.5 hour, 1 hour, and 2 hours was observed. Observation results of emulsified state of emulsified fat composition type 1 in each fat (Comparative Examples 1 to 4, Example 1
To 11) are shown in Table 5. In addition, the fats and oils 5 and 1 of Table 1
The emulsion stability test was not conducted for Sample No. 2 because it becomes solid at 30 ° C.

Emulsified fat composition type 2: To the fats and oils shown in Tables 1 and 2, 2% of sucrose fatty acid ester of HLB1 and 2% of monoglyceride were added and dissolved at 80.degree.
And cooled. Put 10 ml of this oil phase into a 20 ml syringe (oil phase syringe), and place 10 m in another 20 ml syringe.
l of water (aqueous syringe). The ends of the two syringes were connected by a rubber tube, and the liquid was sent from the syringe in the water phase to the syringe in the oil phase. The mixed liquid was further moved 20 times between two syringes and emulsified to obtain an emulsified oil / fat composition type 2 using various oils / fats. The emulsified oil / fat composition was transferred to a test tube and stored at 30 ° C., and the emulsified state after 0.5 hour, 1 hour, and 2 hours was observed. Observation results of emulsified state of emulsified fat composition type 2 in each fat (Comparative Examples 1 to 5)
4, Examples 1 to 11) are shown in Table 5. In addition, since the fats and oils 5 and 12 in Table 1 became solid at 30 ° C., this emulsion stability test was not performed.

Emulsified fat composition type 3: Egg yolk 6%, xanthan gum 1% were added and dissolved. This aqueous phase 10
ml was placed in a 20 ml syringe (aqueous phase syringe), and another 20 ml syringe was charged with 10 ml of the fats and oils of Tables 1 and 2 (oil phase syringe). The two syringes were connected by a rubber tube, and the liquid was sent from the oil-phase syringe to the aqueous-phase syringe. The mixed liquid was further moved 20 times between two syringes and emulsified to obtain an emulsified oil / fat composition type 3 using various oils / fats. The emulsified oil / fat composition was transferred to a test tube and stored at 30 ° C., and the emulsified state after 0.5 hour, 1 hour, and 2 hours was observed. Table 6 shows the results of observation of the emulsified state of the emulsified fat composition type 3 in each fat and oil (Comparative Examples 1 to 4 and Examples 1 to 11). In addition, since the fats and oils 5 and 12 in Table 1 became solid at 30 ° C., this emulsion stability test was not performed.

[0029]

[Table 5] ○ No water separation or oil off. △ Water separation or oil off is observed. X: Water separation and oil off are observed.

[0030]

[Table 6] ○ No water separation or oil off. △ Water separation or oil off is observed. X: Water separation and oil off are observed.

<Evaluation with Margarine> Each raw material having the composition shown in Table 7 was mixed by a conventional method, and rapidly cooled and kneaded using a combinator to produce a margarine as a trial.

[0032]

[Table 7]

The margarine of Example 12 was added at 5 ° C to 15 ° C.
After storage for 6 months in an environment fluctuating to ° C., no aqueous phase separation was observed. Table 8 shows the emulsified state and flavor of margarine. From these results, it was found that stable margarine can be obtained by using the fat 12 even if the amount of lecithin is small.

[0034]

[Table 8]

<Evaluation in emulsified dressing> Sugar and xanthan gum having the composition shown in Table 9 were mixed well, salted egg yolk was added, and the mixture was dispersed and dissolved in water. Vinegar in which salt was dissolved was added, and tomato paste, mustard, and sodium glutamate were further added to obtain an aqueous phase. While stirring the aqueous phase with a homomixer, fats and oils were dropped, and an emulsified dressing was produced as a trial.

[0036]

[Table 9]

The emulsified dressing of Example 13 was heated at 5 ° C.
Stored for 2 months in an environment that fluctuates from
No oil-water separation was observed. Table 10 shows the emulsified state and flavor of the dressing. From these results, it was found that stable dressing can be obtained by using the oil 7 even if the amount of egg yolk is small.

[0038]

[Table 10]

<Evaluation in frozen dessert> Raw materials having the composition shown in Table 11 are mixed and homogenized at 60 to 70 ° C. using a homomixer. Furthermore, freezing was performed, and a frozen confectionery was prototyped.

[0040]

[Table 11]

The ice confection of Example 14 was stored at -5 ° C. for 12 months, but no oil-water separation was observed. Further, Comparative Example 9 was not evaluated because homogenization was not sufficiently performed. Table 12 shows the emulsified state and flavor of the ice confection.

[0042]

[Table 12]

<Evaluation with Coffee Cream> The ingredients having the compositions shown in Table 13 were mixed and homogenized at 50 to 65 ° C. with a homomixer. Furthermore, it was cooled and a coffee cream was prototyped.

[0044]

[Table 13]

The coffee cream of Example 15 was stored for 6 months in an environment varying from 5 ° C. to 30 ° C., but no oil-water separation was observed. Table 14 shows the emulsified state and flavor of the coffee cream.

[0046]

[Table 14]

<Evaluation with powdered coffee cream> Table 15
Ingredients were mixed with the composition shown in Table 1 to produce a powdered coffee cream.

[0048]

[Table 15]

The powdered coffee cream of Example 16 was added to 8
It was added to coffee at 0-90 ° C, but quickly emulsified,
No oil off was seen. Table 16 shows the emulsified state and flavor of the powdered coffee cream.

[0050]

[Table 16]

[0051]

EFFECTS OF THE INVENTION In an edible emulsified oil / fat composition, an emulsified oil / fat composition having remarkably excellent emulsification stability can be obtained by using an oil / fat having the above-mentioned numerical value with a drop meter as the oil / fat. Can be. In addition, in this edible emulsified oil / fat composition, a sufficient emulsifying property and emulsifying stability can be obtained with a small amount of an emulsifier, so that the emulsifier has a unique flavor.
An edible emulsified oil / fat composition having a good flavor can be provided without impairing the original flavor of the emulsified oil / fat composition.

[0052]

[Brief description of the drawings]

Fig. 1 Dropmeter

FIG. 2 is a diagram illustrating measurement of the number of drops.

[Explanation of symbols]

 REFERENCE SIGNS LIST 100 mark line A 101 mark line B 102 inner pipe: inner diameter 0.5 mm 103 outer diameter (6 mm) 104 rubber pipe 105 pinch cock 106 glass pipe 107 rubber stopper 108 dropmeter (distilled water) 109 glass U-shaped pipe 110 oil and fat

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23G 9/02 A23G 9/02 4B047 A23L 1/00 A23L 1/00 L 1/19 1/19 1/24 1/24 A F term (reference) 4B001 AC07 AC15 AC16 AC17 BC02 EC04 EC07 4B014 GB18 GG14 GK08 4B025 LB20 LB21 LG11 LK02 4B026 DC01 DC03 DH10 DX04 DX05 4B035 LC05 LE02 LG12 LG54 LK04 4B047 LB09 LF09 LF09 LF09 LF06

Claims (6)

[Claims] 1. A JIS K having a hydroxyl value of 10 or less.
3304-1956 A drop meter based on the "Soap Test Method" was used to measure the number of drops of water drops falling in the oil at 80 ° C. at a constant volume, and the drop rate of the drops from the drop meter was 12 ± 2 drops per minute. An edible emulsified oil / fat composition characterized by using an oil / fat exhibiting a drop value of at least 5% lower than that of a non-genetically modified rapeseed oil when measured under the following conditions. 2. Fatty acids constituting said edible fats and oils in an amount of 5 to 100%.
The edible emulsified oil / fat composition according to claim 1, wherein the mass% is a linear saturated fatty acid having 6 to 10 carbon atoms. 3. 5 to 50% by weight of fatty acids constituting said fats and oils
Is a straight-chain saturated fatty acid having 6 to 10 carbon atoms, and the amount of the straight-chain saturated fatty acid having 12 to 14 carbon atoms is equal to or less than the mass equivalent of the amount of the straight-chain saturated fatty acid having 6 to 10 carbon atoms. Edible emulsified fat composition. 4. The edible emulsified fat / oil composition according to claim 1, which contains 0.1 to 30% by mass of a thickening polysaccharide. 5. An edible emulsified fat / oil composition comprising a coffee whitener, a whipped cream mayonnaise, an emulsified dressing,
The edible emulsified oil / fat composition according to claim 1, which is margarine, fat spread, shortening, ice cream, or fermented milk food. 6. The edible emulsified fat / oil composition according to claim 1, wherein the edible emulsified fat / oil composition is obtained by adding water to a fat / oil-containing powdery food.