JP4562571B2 - Method for producing emulsified oil and fat composition - Google Patents

Description

  The present invention relates to an emulsified oil and fat composition that imparts flavor to foods, and a food using the emulsified oil and fat composition.

A technique is widely known in which a flavor obtained by amino-carbonyl reaction, that is, Maillard reaction by heat-treating amino acids and saccharides, is used as a flavor enhancer for foods.
In an oil and fat composition, for example, Patent Document 1 discloses a flavor oil having a burnt butter flavor characterized by heating oil and fat in the presence of dairy powder, sugars and amino acids. A manufacturing method is disclosed. Furthermore, it is described that this flavor oil is used for margarine, shortening and the like.
However, in Patent Document 1, saccharides and amino acids are dispersed in fats and oils, and since the saccharides and amino acids are mainly water-soluble, the contact efficiency between the saccharides and amino acids in the fats and oils is poor, and flavor expression with respect to the added amount There was a fault that the property was low. Moreover, there existed a fault that flavor oil will brown by heat-processing the flavor oil of patent document 1. FIG.

Further, Patent Document 2 discloses a method for seasoning a food or a component for food, comprising blending a 6-deoxy-aldohexose and an α-amino acid Amadori rearrangement compound into the food or a component for food. Is disclosed.
However, in Patent Document 2, since the flavor substances 6-deoxy-aldohexose and α-amino acid Amadori rearrangement compound are blended in margarine, the flavor is easily lost during storage, and therefore it is difficult to maintain the flavor for a long time. It is.

Patent Document 3 describes an emulsified food (whipped cream, margarine, mayonnaise, etc.) characterized by containing specific amounts of lower fatty acid monoglycerides, sugars and amino acids.
This Patent Document 3 relates to an emulsified food that improves the storage stability, and there is no description about the effect of improving the flavor. Moreover, in this patent document 3, since saccharides and amino acids are added together in the aqueous phase, even if an emulsified food is produced by selecting a combination that is expected to have a flavor obtained by Maillard reaction of saccharides and amino acids. The aqueous phase of the food will contain Maillard reactant from the beginning. Therefore, it was difficult to maintain the flavor for a long time.
JP 2002-171903 A JP 51-32767 JP 59-154945

  Accordingly, an object of the present invention is to provide an emulsified oil / fat composition that can impart a strong flavor to foods without losing the flavor during storage and that is not easily browned.

The present invention, in the oil phase a continuous, water phase or oil-in-water emulsion containing a saccharide, and a water phase or oil-in-water emulsion containing the amino acid, exist independently substantially each emulsion A method for producing an oil-and-fat composition, comprising emulsifying an oil phase and an aqueous phase containing sugars or an oil-in-water emulsion, sterilizing, cooling, and adding an amino acid-containing aqueous phase or The object is achieved by providing a method for producing an emulsified oil composition characterized by adding an oil-in-water emulsion and mixing uniformly .

  The emulsified oil / fat composition of the present invention prevents the sugars and amino acids from coming into contact with each other during storage due to the above-described configuration, so that the Maillard reaction does not occur during storage, and the food using the emulsified oil / fat composition of the present invention. Is heated and the emulsification of the emulsified oil / fat composition breaks down, the sugars react with the amino acids and the Maillard reaction occurs. Therefore, the time when the Maillard reaction occurs can be delayed as compared with the conventional oil / fat composition. Therefore, the emulsified oil / fat composition of the present invention does not lose its flavor during storage, and by using the emulsified oil / fat composition of the present invention for food, it is possible to impart a strong flavor to the food. Furthermore, the emulsified oil / fat composition of the present invention is not easily browned during the production process.

Hereinafter, the emulsified oil / fat composition of the present invention will be described in detail.
As shown in FIG. 1, the emulsified oil / fat composition of the present invention comprises a continuous oil phase 2, an aqueous phase or oil-in-water emulsion 3 containing saccharides, and an aqueous phase or oil-in-water emulsion containing amino acids. The thing 4 is the emulsified oil-fat composition 1 which exists substantially independently, respectively.
In the present invention, “the aqueous phase or oil-in-water emulsion containing a saccharide and the aqueous phase or oil-in-water emulsion containing an amino acid are substantially independently present” is preferably 60 A water phase or oil-in-water emulsion containing saccharide and a water phase containing oil or an oil-in-water emulsion containing amino acids are present independently of each other by mass% or more, more preferably 90 mass% or more. .

As the continuous oil phase in the emulsified oil / fat composition of the present invention, those obtained by adding an emulsifier, a colorant, an antioxidant, a flavoring agent, a seasoning and the like to the oil / fat as necessary are used.
As the above fats and oils, palm oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, cottonseed oil, cacao butter, milk fat, beef tallow, pork fat, fish oil, whale oil, etc. And edible processed oils and fats that have been subjected to one or more treatments such as transesterification, and one or more of these can be selected and used as appropriate. The fats and oils also include fats extracted from food materials such as dairy products, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood. .

In particular, in order to improve crystal stability, in the emulsified oil / fat composition of the present invention, the oil / fat preferably contains β-type oil / fat crystals directly. Of course, the emulsified oil / fat composition of the present invention may contain oil / fat crystals that are not directly β-type oil / fat crystals, such as β-prime type oil / fat crystals.
The above-mentioned direct β-type fat and oil crystal means that when the fat and oil crystal is melted, cooled, and crystallized, it does not pass through the metastable β prime type from the α-type crystal that is unstable in terms of thermal energy, It is a fat crystal that directly transfers to the most stable β-type crystal. At this time, the crystallization condition may be any crystallization condition and does not require special heat treatment such as tempering.

In the emulsified oil / fat composition of the present invention, as a method for confirming that the oil / fat crystals are directly β-type, the oil / fat crystals are completely melted at 70 ° C., then held at 0 ° C. for 30 minutes, and at 5 ° C. for 30 minutes. A method for confirming that the oil-fat crystal obtained when held is a β-type crystal can be mentioned.
As a method for confirming that the above-mentioned fat crystal is a β-type crystal, for example, in X-ray diffraction measurement, a method of measuring a short face spacing as follows can be mentioned.
Specifically, for the fat and oil crystals, when the short face spacing was measured in the range of 2θ: 17 to 26 degrees and showed a strong diffraction peak corresponding to the face spacing of 4.5 to 4.7 angstroms, It is determined that the fat and oil crystals are β-type crystals. In the case of measuring with higher accuracy, the short face interval is measured in the range of 2θ: 17 to 26 degrees, and the peak intensity (peak) having the maximum value in the range corresponding to the face interval of 4.5 to 4.7 angstroms. The peak intensity (peak intensity 2) having the maximum value in the range corresponding to the intensity 1) and 4.2 to 4.3 angstrom spacing is taken, and the ratio of peak intensity 1 / peak intensity 2 is 1.3 or more, preferably Is determined to be β-type crystal when it is 1.7 or more, more preferably 2.2 or more, and most preferably 2.5 or more.

Moreover, it is preferable that the packing state of the triglyceride molecule in the direct β-type oil crystal is a two-chain structure. Examples of the method for confirming that the fat and oil crystal has a two-chain structure include a method by X-ray diffraction measurement.
Specifically, when an oil crystal is measured in the range of 2θ: 0 to 8 degrees and exhibits a diffraction peak corresponding to 40 to 50 angstroms, the oil crystal has a double chain length structure. Judge that
In addition, after the fat and oil crystal used for conventional plastic fats and oils such as margarine and shortening is completely melted at 70 ° C, the fat and oil crystal obtained when held at 0 ° C for 30 minutes and held at 5 ° C for 30 minutes is Although it is a two-chain structure, it is a metastable β prime type. In addition, cocoa butter mainly used for fat-based confectionery such as chocolate is also completely melted at 70 ° C., then held at 0 ° C. for 30 minutes, and the fat crystal obtained when held at 5 ° C. for 30 minutes has two chains. Although it is a long structure, it is a metastable β prime type.

Moreover, it is preferable that the direct β-type fat and oil crystals are substantially fine crystals. The above-mentioned fine crystal means that the oil or fat crystal is fine and means that it is a crystal that does not feel rough even when touched or touched, preferably 20 μm or less, more preferably It refers to a fat or oil crystal having a size of 10 μm, most preferably 3 μm or less. The said size shows the length of the largest site | part of a crystal | crystallization.
If the crystal size of the direct β-type oily fat crystal exceeds 20 μm, the emulsified oily fat composition containing the oily fat crystal is easy to feel or feel rough when touched.
In addition, “substantially” means that 90% by mass or more of fine crystals are contained in all direct β-type oil and fat crystals.

  In the emulsified oil / fat composition of the present invention, the content of the direct β-type oil / fat crystals in the oil phase of the emulsified oil / fat composition of the present invention is preferably 5% by mass or more, more preferably 5% by mass or more and 50% by mass. % Or less, more preferably 5% by mass or more and 30% by mass or less, and most preferably 5% by mass or more and 20% by mass or less. If the content of the direct β-type fat and oil crystals is less than 5% by mass in the oil phase of the emulsified fat and oil composition of the present invention, β-type crystals having a size exceeding 20 μm are likely to appear daily. It tends to harden daily.

Here, an example of the direct β-type oil and fat crystal referred to in the present invention will be given.
As a first example of the above-mentioned direct β-type oil crystal, there is an oil crystal of triglyceride (hereinafter referred to as StEE) represented by StEE (St: stearic acid, E: elaidic acid).
StEE oil crystals are preferably 5% by mass or more, more preferably 5% by mass or more and 50% by mass or less, still more preferably 5% by mass or more and 30% by mass or less, most in the oil phase of the emulsified oil / fat composition of the present invention. Preferably, it is contained so as to be 5% by mass or more and 20% by mass or less.
In order to make the emulsified oil / fat composition of the present invention contain StEE's oil / fat crystals, preferably in the above-mentioned range, in the present invention, an oil / fat containing StEE can be used.
As the fats and oils containing the above StEE, for example, one or two kinds of treatments selected from hydrogenation and fractionation to one or more selected from soybean oil, sunflower oil, shea fat and monkey fat Processed oils and fats can be used. More preferably, it is desirable to use a high oleic sunflower hardened oil, a hardened oil of a shear fraction soft part oil, a fractionated hard part oil of this hardened oil, a hardened oil of a monkey fractionated soft part oil, or a fractionated hard part oil of this hardened oil.

In addition, as a second example of the direct β-type oil crystal, a triglyceride represented by S ₁ MS ₂ (S ₁ and S ₂ are saturated fatty acids and M is a monounsaturated fatty acid) (hereinafter referred to as S ₁ MS). ₂ ) and a triglyceride represented by MS ₃ M (S ₃ represents a saturated fatty acid and M represents a monounsaturated fatty acid) (hereinafter referred to as MS ₃ M).
S ₁ and S ₂ and MS ₃ M S ₃ of the above S ₁ MS ₂ is preferably a saturated fatty acid of 16 or more carbon atoms, more preferably, palmitic acid, stearic acid, arachidic acid, is behenic acid . In the present invention, S ₁ , S ₂ and S ₃ are most preferably the same saturated fatty acid.
Further, M of S ₁ MS ₂ and M of MS ₃ M are preferably monounsaturated fatty acids having 16 or more carbon atoms, more preferably monounsaturated fatty acids having 18 or more carbon atoms, and most preferably oleic acid. .
The above compound crystal composed of S ₁ MS ₂ and MS ₃ M is as if it is a single triglyceride molecule when one S ₁ MS ₂ molecule and another MS ₃ M1 molecule having different structures are mixed. It shows crystallization behavior. Compound crystals are also called intermolecular compounds.

In the emulsified oil / fat composition of the present invention, the compound crystal comprising S ₁ MS ₂ and MS ₃ M is preferably 5% by mass or more, more preferably 5% by mass in the oil phase of the emulsified oil / fat composition of the present invention. % To 50% by mass, more preferably 5% to 30% by mass, and most preferably 5% to 20% by mass.
Further, in the oily phase of the emulsified oil / fat composition of the present invention, the content of S ₁ MS ₂ is preferably 2.5% by mass or more, more preferably 2.5% by mass or more and 25% by mass or less, and still more preferably. Is 2.5% by mass or more and 15% by mass or less, and most preferably 2.5% by mass or more and 10% by mass or less. The content of MS ₃ M is preferably 2.5% by mass or more, more preferably It is 2.5 mass% or more and 25 mass% or less, More preferably, it is 2.5 mass% or more and 15 mass% or less, Most preferably, it is 2.5 mass% or more and 10 mass% or less.
Furthermore, in the emulsified oil and fat composition of the present invention, the number of moles of MS ₃ M / the number of moles of S ₁ MS ₂ is preferably 0.4 to 7.0, more preferably 0.8 to 5.0. To contain.

In the emulsified oil / fat composition of the present invention, in order to contain a compound crystal composed of S ₁ MS ₂ and MS ₃ M, preferably in the above-mentioned range, in the present invention, an oil / fat containing S ₁ MS ₂ and it may be used by mixing fats and oils comprising the MS ₃ M.
Examples of the fat containing S ₁ MS ₂ include palm oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, kokum fat, duper fat, mora fat, furkula fat, Chinese tallow and the like. Various vegetable oils and fats, processed oils and fats obtained by separating these various vegetable oils and fats, transesterified oils described below, and processed oils and fats obtained by separating the transesterified oils can be used. In the present invention, one or more selected from the above can be used.
The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter Various fats and oils such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, etc., processed oils and fats obtained after hydrogenation and / or fractionation of these various animal and vegetable fats and oils as needed The transesterified oil manufactured using alcohol ester is mentioned.

In the emulsified oil and fat composition of the present invention, palm oil, palm kernel oil, coconut oil, corn and the like can be obtained as a pure vegetable emulsified oil and fat composition as the oil containing S ₁ MS ₂ described above. Oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, shea fat, mango kernel oil, monkey fat, iripe fat, and other vegetable oils and oils It is preferable to use a transesterified oil produced using processed oils and fats, fatty acids and fatty acid lower alcohol esters obtained after hydrogenation and / or fractionation according to preferably it does not contain machining oils, among others, with S ₁ MS _2, in that it also contains a 3 saturated triglycerides which will be described later, and palm oil, Pamusute It is most preferable to use one or more of palm fractionated oils such as allin, palm olein, and palm central oil, and transesterified oils produced using these.

Examples of the fats and oils containing MS ₃ M include pork fat, fractionated pork fat, and transesterified oils described below. In the present invention, one or two kinds selected from these can be used. The above can be used.
The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter , Shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other animal and vegetable oils and fats, processed oils and fats obtained after hydrogenation and / or fractionation of these animal and vegetable oils and fats as necessary The transesterified oil manufactured using alcohol ester is mentioned.

In the emulsified oil and fat composition of the present invention, palm oil, palm kernel oil, coconut oil and corn oil are obtained in that a pure vegetable emulsified oil and fat composition can be obtained as the oil and fat containing MS ₃ M. , Olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, shea fat, mango kernel oil, monkey fat, iripe fat, etc. Accordingly, it is preferable to use a transesterified oil produced using a processed oil / fat obtained after hydrogenation and / or fractionation, a fatty acid, and a fatty acid lower alcohol ester, and further hydrogenated in that it does not contain a trans acid. preferably it does not contain processing oils, among others, with MS ₃ M, in that they also contain 3 saturated triglycerides which will be described later, and palm oil, palm stearin Down, palm olein, it is most preferred to use one or more of the interesterified oil produced using the fractionated palm oil palm mid oil.

In emulsified oil composition of the present invention, fats and oils comprising the S ₁ MS ₂ above, the oil phase of the emulsified oil composition of the present invention, S ₁ MS ₂ is preferably 2.5 mass% or more, more preferably 2.5 wt% to 25 wt% or less, more preferably 2.5 wt% to 15 wt% or less, most preferably it is contained so as to be 10 mass% or less 2.5% by mass or more, the above MS ₃ M In the oil phase of the emulsified oil / fat composition of the present invention, the oil / fat to be contained preferably contains MS ₃ M of 2.5% by mass or more, more preferably 2.5% by mass or more and 25% by mass or less, and still more preferably 2.5%. It is contained so as to be not less than 15% by mass and not more than 15% by mass, most preferably not less than 2.5% by mass and not more than 10% by mass.

In the emulsified oil / fat composition of the present invention, the β-type oil / fat crystal is represented by the above-mentioned StEE oil / fat crystal mentioned as the first example, and the S ₁ MS ₂ and MS ₃ M mentioned as the second example. Any of the compound crystals comprising triglyceride may be used, or both may be used in combination, but the latter compound crystal is more preferably used because it can be produced without containing a trans acid.

Moreover, in the emulsified oil and fat composition of the present invention, it is preferable that all of the constituent fatty acids contain trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms.
The trisaturated triglyceride in which all the constituent fatty acids are composed of fatty acids having 16 or more carbon atoms preferably contains triglycerides in which all the constituent fatty acids are palmitic acid, preferably 60% by mass or more, more preferably 70% by mass or more. . By containing the above-mentioned trisaturated triglyceride, it is possible to obtain an emulsified oil / fat composition having good crystallinity and sufficiently satisfactory in terms of crystal stability.

  In the emulsified oil / fat composition of the present invention, the content of the trisaturated triglyceride is preferably 10% by mass to 30% by mass, more preferably 10% by mass to 25%, in the oil phase of the emulsified oil / fat composition of the present invention. Not more than mass%, most preferably not less than 10 mass% and not more than 20 mass%. When the content of the above-mentioned 3 saturated triglycerides is less than 10% by mass in the oil phase of the emulsified oil and fat composition of the present invention, β-type crystals having a size exceeding 20 μm are likely to appear over time. It tends to harden daily. Moreover, when it exceeds 30 mass%, melting | fusing point of the obtained fats and oils composition will become high too much, and it will be easy to melt into a mouth.

In the emulsified oil / fat composition of the present invention, as the origin of the above-mentioned 3 saturated triglycerides, one selected from palm stearin, a random transesterified oil of palm stearin, and a random transesterified oil of an oil / fat composition containing palm stearin or It is preferable to use two or more.
Palm stearin is obtained as a by-product when palm olein is separately collected from palm oil.
This palm stearin contains a large amount of palmitic acid, which is a saturated fatty acid, as the fatty acid composition, has an ascending melting point of 44 to 56 ° C. and an iodine value of 20 to 50. Since it is hard and difficult to use, the amount of edible oils and fats and foods must be limited to a limited amount, and the use for oil and fat compositions has been limited to the use for adjusting the hardness.
In addition, an oil / fat composition using palm stearin for such hardness adjustment, in particular, a plastic oil / fat composition, and foods produced using the plastic oil / fat composition may become gray over time depending on storage conditions. There is a problem that coarse crystal grains called “ning” or “bloom” are formed, the surface is whitened, the surface is rough, the touch is inferior, and there is no product value.
In the emulsified oil / fat composition of the present invention, a plastic oil / fat composition that exhibits good plasticity and does not cause a bloom over time while using palm stearin, which has been considered to be unsuitable for use in plastic oil / fat as described above. You can get things.

Palm stearin contains 20 to 40% by mass of S ₁ MS ₂ , and further contains 30 to 60% by mass of trisaturated triglycerides in which all of the constituent fatty acids are composed of fatty acids having 16 or more carbon atoms. In the saturated triglyceride, since the proportion of the triglyceride in which all of the constituent fatty acids are palmitic acid is 60% by mass or more, the emulsified oil / fat composition of the present invention can be used very suitably as a source of trisaturated triglyceride.
As the origin of trisaturated triglycerides, such palm stearin can be used as it is, but oil and fat obtained by subjecting palm stearin to random transesterification, and further oil and fat such as palm kernel soft part oil and palm oil are added to palm stearin. Can be used, and fats and oils that have been subjected to random transesterification by adding a fatty acid and a fatty acid lower alcohol ester to palm stearin can also be used.
By carrying out these random transesterification reactions, it is possible to obtain an emulsified oil / fat composition that has better crystallinity and does not cause a bloom over time.

The emulsified oil / fat composition of the present invention is _{one or two} of the oil / fat containing StEE, the oil / fat containing S ₁ MS ₂ , the oil / fat containing MS ₃ M, and the oil containing the 3 saturated triglycerides. An emulsified oil / fat composition directly containing β-type oil / fat crystals can be obtained by appropriately combining seeds or more. At that time, one or more selected from the above palm stearin, a random transesterified oil of palm stearin, and a random transesterified oil of an oil-and-fat blend containing palm stearin, the pork fat, various transesterified oils, etc. It is preferable to combine fats and oils containing MS ₃ M. S ₁ MS ₂ , MS ₃ M, and the above-mentioned trisaturated triglycerides can be easily blended with a small number of oil types, so that palm stearin, a random transesterified oil of palm stearin, and a fat blend containing palm stearin It is more preferable to combine one or two or more selected from the random transesterified oil and a random transesterified oil of palm-based fats and oils such as palm oil, palm olein, and middle oil of palm. Furthermore, it is selected from random transesterified oil of palm stearin and random transesterified oil of oil / fat blends containing palm stearin from the viewpoint of obtaining an emulsified oil / fat composition that has good crystallinity and does not cause daily bloom. It is most preferable to combine one or two or more of them and a random transesterified oil of palm-based fats and oils such as palm oil, palm olein, and palm middle oil.

In the emulsified oil / fat composition of the present invention, the oil / fat containing StEE, the oil / fat containing S ₁ MS ₂ , the oil / fat containing MS ₃ M, and other oils / fats other than the 3 saturated triglycerides are used. May be. When other fats and oils are used, the content of the other fats and oils is preferably 95% by mass or less, more preferably 90% by mass or less, and most preferably 70% by mass or less in the oil phase of the emulsified oil or fat composition of the present invention. To do. Other fats and oils are not particularly limited as long as they are edible fats and oils used in ordinary processed foods, natural oils such as animal oils and vegetable oils, and hardened oils, fractionated oils, transesterified oils, and random transesterifications of these fats and oils. An oil or the like can be used alone or in combination.

Here, a method for confirming that the emulsified oil / fat composition directly contains β-type oil / fat crystals will be described.
First, as a first method, the triglyceride composition of the oil phase of the emulsified oil / fat composition is analyzed, and the triglyceride that directly becomes β-type oil / fat crystals, for example, StEE, or the oil phase of S ₁ MS ₂ and MS ₃ M The emulsified oil / fat composition is directly measured by measuring the content and confirming that the triglyceride directly forming β-type oil / fat crystals is contained in the oil phase, and preferably the content is within the above range. A method for confirming that β type oil crystals are contained is mentioned.
In addition, as a second method, it is preferable that the oil phase contains a triglyceride that directly becomes β-type oil crystal, such as StEE, or oil containing S ₁ MS ₂ and MS ₃ M. Includes a method of confirming that the above StEE, or S ₁ MS ₂ and MS ₃ M are blended in the oil phase so as to have a content within the above range.

Furthermore, the third method, which is a simpler method, is obtained when the oil phase of the emulsified oil / fat composition is completely melted at 70 ° C, then held at 0 ° C for 30 minutes, and held at 5 ° C for 30 minutes. A method of confirming that the emulsified oil / fat composition directly contains β-type oil / fat crystals by confirming that the oil / fat crystals are β-type crystals having a two-chain structure is mentioned.
In addition, in the third method, when it is confirmed that the fat and oil crystals of the oil phase of the emulsified fat and oil composition are fine crystals as shown below, the oil phase is completely melted at 70 ° C. and then 0 ° C. It is confirmed that the oil-and-fat crystals obtained when held at 5 ° C. for 7 days is a β-type crystal having a two-chain structure, thereby directly containing β-type oil-and-fat crystals. Can be confirmed. In this case, it is preferable that the fat crystal obtained when held at 5 ° C. for 7 days is a β-type crystal having a two-chain structure, but the fat crystal obtained when held at 5 ° C. for four days is a two-chain structure. It is more preferable that the oil-and-fat crystal obtained when held at 5 ° C. for 1 day is more preferably a β-type crystal having a two-chain structure, and obtained when held at 5 ° C. for 1 hour. It is even more preferable that the obtained fat crystal is a β-type crystal having a two-chain structure, and it is most preferable that the fat crystal obtained when held at 5 ° C. for 30 minutes is a β-type crystal having a two-chain structure.
In said 3rd method, even if the retention time in 5 degreeC is short, so that the content of direct beta type fat crystal in emulsified fat composition is large, the obtained fat crystal is beta type of 2 chain length structure It becomes a crystal.

In the third method described above, as a method for judging that the fat and oil crystals obtained after the holding period at 5 ° C. are β-type crystals, in the X-ray diffraction measurement, the short face spacing is measured as follows. It can be judged by doing.
Specifically, for the fat and oil crystals, when the short face spacing was measured in the range of 2θ: 17 to 26 degrees and showed a strong diffraction peak corresponding to the face spacing of 4.5 to 4.7 angstroms, It is determined that the fat and oil crystals are β-type crystals. In the case of measuring with higher accuracy, the short face interval is measured in the range of 2θ: 17 to 26 degrees, and the peak intensity (peak) having the maximum value in the range corresponding to the face interval of 4.5 to 4.7 angstroms. Intensity 1) and peak intensity (peak intensity 2) having a maximum value in a range corresponding to the interplanar spacing of 4.2 to 4.3 angstroms, and the ratio of peak intensity 1 / peak intensity 2 is 1.3 or more, preferably Is determined to be β-type crystal when it is 1.7 or more, more preferably 2.2 or more, and most preferably 2.5 or more.

Moreover, it is preferable that the oil-phase oil-fat crystal of the emulsified oil-fat composition of the present invention has a two-chain structure in the packing state of triglyceride molecules. As a method for confirming this double chain length structure, for example, a method by X-ray diffraction measurement may be mentioned.
Specifically, when an oil crystal is measured in the range of 2θ: 0 to 8 degrees and exhibits a diffraction peak corresponding to 40 to 50 angstroms, the oil crystal has a double chain length structure. Judge that

Moreover, it is preferable that the oil-fat crystal | crystallization of the oil phase of the emulsified oil-fat composition of this invention is a fine crystal. The above-mentioned fine crystal means that the oil or fat crystal is fine and means that it is a crystal that does not feel rough even when touched or touched, preferably 20 μm or less, more preferably It refers to a fat or oil crystal having a size of 10 μm, most preferably 3 μm or less. The said size shows the length of the largest site | part of a crystal | crystallization.
When the size of the fat and oil crystals of the oily phase of the emulsified fat and oil composition of the present invention exceeds 20 μm, it is easy to feel roughness when the emulsified fat and oil composition is mouthed or touched. It becomes difficult to maintain, and the emulsified oil / fat composition is liable to cause oil bleeding and is difficult to maintain in the three-dimensional structure formed by the water phase component and the oil / fat crystal.

Moreover, it is preferable that the emulsified oil / fat composition of the present invention does not substantially contain a trans acid. Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils, except for completely hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans acid. On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. In recent years, oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acid and have an appropriate consistency have been required. Here, “substantially free of trans acid” means that trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, most preferably 1% by mass in the total constituent fatty acids of the emulsified oil and fat composition. It means the following.
The emulsified oil / fat composition of the present invention uses a compound crystal composed of S ₁ MS ₂ and MS ₃ M instead of StEE when directly obtaining β-type crystals, and contains S ₁ MS ₂ and MS ₃ M. As described above, an emulsified oil / fat composition substantially free of trans acid can be easily obtained by using vegetable oil / fat or transesterified oil / fat of vegetable oil / fat as the oil / fat.

  In the emulsified oil / fat composition of the present invention, the total amount of the oil / fat is preferably 40 to 99.8% by mass, more preferably 70 to 90% by mass, most preferably 75 to 85% by mass in the emulsified oil / fat composition. is there. If the total amount of fats and oils is less than 40% by mass, it is difficult to obtain a stable emulsified oils and fats composition. If it is more than 99.8% by weight, an aqueous phase or oil-in-water emulsion containing saccharides or amino acids is obtained. Since it becomes difficult to disperse | distribute uniformly in a composition, it is unpreferable.

In addition, the content of the aqueous phase or oil-in-water emulsion containing saccharides is preferably 0.1 to 50% by mass, more preferably 1 to 40% by mass, and most preferably 10 to 30% by mass in the emulsified oil / fat composition. %.

The aqueous phase or oil-in-water emulsion containing saccharides is preferably 0.1 to 60% by mass, more preferably 10 to 50% by mass, most preferably 20 to 20% by mass in the aqueous phase or oil-in-water emulsion. Contains 40% by mass.
The aqueous phase or oil-in-water emulsion containing saccharides is preferably 50 to 99.8% by mass, more preferably 60 to 99% by mass, and most preferably 70 to 90% by mass of water in the aqueous phase or oil-in-water emulsion. 90% by mass is contained.
In the case of an oil-in-water emulsion containing a saccharide, the oil or fat is preferably 0.1 to 50% by mass, more preferably 1 to 30% by mass, most preferably 10 to 20% by mass in the oil-in-water emulsion. contains.

Examples of the saccharide include glucose, fructose, galactose, sucrose, maltose, enzyme saccharified syrup, reduced maltose syrup, lactose, reduced starch saccharified product, isomerized sugar, sucrose-bound syrup, oligosaccharide, reduced sugar polydextrose, xylose, arabinose, Examples thereof include ribose and mannose. In the present invention, one or more selected from these can be used.
As said water, the water derived from foods containing water, such as water, such as natural water and tap water, and milk, eggs, creams, shall be included.
As the above fats and oils, palm oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, cottonseed oil, cacao butter, milk fat, beef tallow, pork fat, fish oil, whale oil, etc. And edible processed oils and fats that have been subjected to one or more treatments such as transesterification, and one or more of these can be selected and used as appropriate. In addition, the fats and oils described above include fats extracted from food materials such as dairy products, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood. It is.

  The content of the saccharide in the emulsified oil / fat composition of the present invention is preferably 0.1 to 20% by mass, more preferably 1 to 10% by mass, and most preferably 3 to 7% by mass.

The content of the aqueous phase containing an amino acid or the oil-in-water emulsion is preferably 0.1 to 50% by mass, more preferably 1 to 30% by mass, and most preferably 5 to 20% in the emulsified oil / fat composition. % By mass.
The aqueous phase or oil-in-water emulsion containing an amino acid is preferably 0.1 to 50% by mass, more preferably 1 to 40% by mass, most preferably 20 to 20% by mass of the amino acid in the aqueous phase or oil-in-water emulsion. Contains 30% by mass.
The aqueous phase or oil-in-water emulsion containing an amino acid preferably contains 50 to 99.8% by mass of water in the aqueous phase or oil-in-water emulsion, more preferably 60 to 99% by mass, and most preferably 70 to Contains 80% by mass.
When the oil-in-water emulsion containing an amino acid is used, the fat is preferably 0.1 to 50% by mass, more preferably 1 to 30% by mass, and most preferably 10 to 20% by mass in the oil-in-water emulsion. contains.

Examples of the amino acid include valine, leucine, isoleucine, proline, methionine, glutamic acid, threonine, histidine, aspartic acid, arginine, lysine, and phenylalanine. In the present invention, one or two selected from these are used. More than seeds can be used.
As said water, the water derived from foods containing water, such as water, such as natural water and tap water, and milk, eggs, creams, shall be included.
As the above fats and oils, palm oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, cottonseed oil, cacao butter, milk fat, beef tallow, pork fat, fish oil, whale oil, etc. And edible processed oils and fats that have been subjected to one or more treatments such as transesterification, and one or more of these can be selected and used as appropriate. In addition, the fats and oils described above include fats extracted from food materials such as dairy products, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood. It is.

  The content of the amino acid in the emulsified oil / fat composition of the present invention is preferably 0.05 to 5% by mass, more preferably 0.1 to 3% by mass, and most preferably 0.5 to 2% by mass.

In the emulsified oil / fat composition of the present invention, the total blending amount of the water phase or oil-in-water emulsion containing saccharides and the water phase or oil-in-water emulsion containing amino acids is Preferably it is 1-50 mass%, More preferably, it is 10-40 mass%, Most preferably, it is 20-30 mass%. When the total blending amount is less than 1% by mass, it is difficult to disperse the aqueous phase or oil-in-water emulsion containing amino acids and sugars in the continuous oil phase. It tends to be difficult to obtain an oil-phase emulsified fat composition.
In the emulsified oil / fat composition of the present invention, the mass ratio of the saccharide to the amino acid is preferably 400: 1 to 1:50, more preferably 100: 1 to 1: 3, and most preferably 12: 1 to 3. : 2.

If necessary, the emulsified oil / fat composition of the present invention may contain the following auxiliary materials. These auxiliary raw materials are blended in any of the continuous oil phase of the emulsified oil / fat composition of the present invention, the aqueous phase containing saccharides or the oil-in-water emulsion, the aqueous phase containing amino acids or the oil-in-water emulsion. It doesn't matter.
As the above-mentioned auxiliary materials, for example, thickening stabilizers, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk, condensed milk, skimmed milk powder, casein, whey powder, milk fat globule membrane protein・ Butter, cream, natural cheese, processed cheese, milk such as fermented milk, sweeteners such as sugar alcohols, stevia, aspartame, coloring agents such as β-carotene, caramel, red yeast rice pigment, tocopherol, tea extraction Antioxidants such as foods, plant protein eggs such as wheat protein and soy protein, and various processed eggs, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, nut paste, Examples include food materials and food additives such as spices, cacao mass, cocoa powder, cereals, beans, vegetables, meat, and seafood.
In the emulsified oil and fat composition of the present invention, these auxiliary materials can be appropriately selected according to the purpose of use and the like, and are not particularly limited. Moreover, the compounding quantity of these auxiliary materials is 0.01-20 mass% in an emulsion oil-fat composition, More preferably, it is 0.1-5 mass%.

  Examples of the thickening stabilizer 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, and one or more selected from these can be used. Although the compounding quantity of the said thickening stabilizer does not have a restriction | limiting in particular, In the emulsified oil-fat composition of this invention, Preferably it is 0-10 mass%, More preferably, it is 0-5 mass%. Moreover, in the emulsified oil / fat composition of the present invention, if the thickening stabilizer is not necessary, the thickening stabilizer may not be used.

Moreover, it is preferable that the emulsified oil / fat composition of the present invention does not contain a synthetic emulsifier.
Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride Etc.

  An emulsifier that is not a synthetic emulsifier can be used in the emulsified oil and fat composition of the present invention, and examples thereof include soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, and enzyme-treated egg yolk. Or 2 or more types can be used.

  Next, the manufacturing method of the emulsified oil-fat composition of this invention is demonstrated. The emulsified oil / fat composition of the present invention is obtained, for example, as follows. That is, an aqueous phase containing saccharides or an oil-in-water emulsion is added to an oil phase in which other raw materials are added as necessary to the melted fats and oils, and emulsified. At this time, a homomixer, a hogenizer, a colloid mill or the like can be used, or emulsification and homogenization can be performed while circulating with a pump. Subsequently, it cools after performing a sterilization process or without performing a sterilization process. Cooling can be done with a combination of a diamond cooler and a compressor, a margarine manufacturing machine such as a botator, a combinator, a perfector, a concerm, or a plate heat exchanger, or by other means from the melting point of the blended fat used. Cool to 30 ° C lower temperature. The state of the emulsified oil / fat is such that the high melting point component in the oil / fat existing around the water phase or oil-in-water emulsion containing the saccharide is solidified, and the low melting point component in the oil / fat is semi-solid or liquid. Is in an overcooled state. When in this state, an aqueous phase containing an amino acid or an oil-in-water emulsion is added, mixed as weakly as possible to the extent that it is homogeneous, and then allowed to stand, whereby the emulsified oil / fat composition of the present invention Get.

The emulsified oil / fat composition of the present invention may or may not have plasticity, and may be degassed with an inert gas such as nitrogen, air or helium after production or during production as necessary. May be.
When the emulsified oil / fat composition of the present invention is circulated, it may be at room temperature, refrigerated, or frozen, but it is preferably refrigerated and circulated in a dark place that is not exposed to direct sunlight, etc. in order to maintain it for a long period of time.

The emulsified oil / fat composition of the present invention can be used for various foods for kneading, folding, frying and cooking. Examples of the food include bread, confectionery bread, Danish pastry, pie, shoe, donut, cake, cookie, hard biscuits, waffle, scone and other bakery products, stew, gratin and the like.
In particular, the flavor of food can be enhanced by using the emulsified oil / fat composition of the present invention for refrigerated and frozen doughs that tend to lose their flavor.
Moreover, the usage-amount of the emulsified oil-fat composition of this invention in the said use changes with use uses, and is not specifically limited.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples, but the present invention is not limited to these examples and comparative examples.

[Example 1]
A mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a mass ratio of 20/80 is dissolved as an oil phase. In 75 parts by mass of this oil phase, 15 parts by mass of water and 20 parts by mass of an aqueous phase mixed with 5 parts by mass of glucose was added and emulsified, and sterilized at about 90 ° C. And it applied to the rapid-cooling plasticization process (-20 degreeC / min or more), and cooled to 15 degreeC. To this, 5 parts by mass of an aqueous phase obtained by mixing 4.5 parts by mass of water and 0.5 parts by mass of lysine was added and mixed uniformly with a vertical mixer to obtain a pure vegetable margarine type plastic emulsified oil composition 1.

  The emulsified state of the obtained plastic emulsified oil / fat composition 1 was a state in which an aqueous phase containing a saccharide and an aqueous phase containing an amino acid were present in a continuous oil phase as a substantially independent aqueous phase. Specifically, an aqueous phase or oil-in-water emulsion containing 90% by mass or more of saccharides and an aqueous phase or oil-in-water emulsion containing amino acids were present independently.

  The oil phase oil crystal of the obtained plastic emulsified oil composition 1 was a fine oil crystal of 3 μm or less under an optical microscope. After the oil phase of the plastic emulsified oil / fat composition 1 is completely melted at 70 ° C., the oil crystals obtained when held at 0 ° C. for 30 minutes and at 5 ° C. for 30 minutes are 2θ: 17 to 26 degrees. When X-ray diffraction measurement was performed in the range, a strong diffraction peak corresponding to a surface spacing of 4.6 angstroms was shown, and a maximum peak intensity (peak intensity 1) corresponding to a surface spacing of 4.6 angstroms and 4. The maximum peak intensity (peak intensity 2) corresponding to the 2 angstrom plane spacing was taken, and the ratio of peak intensity 1 / peak intensity 2 was 3, and it was confirmed that this fat crystal was β-type, and plastic emulsification It was found that the oil and fat composition 1 directly contained β-type oil and fat crystals. Further, when X-ray diffraction measurement was carried out in the range of 2θ: 0 to 8 degrees with respect to this fat and oil crystal, a diffraction peak corresponding to 46 Å was obtained, and it was confirmed that the packing state of triglyceride was a two-chain structure. It was done. Moreover, when the size of the oil crystal was observed with an optical microscope, it was a fine crystal of 3 μm or less.

  Further, in the oil phase of the obtained plastic emulsified oil / fat composition 1, the content of triglyceride represented by SMS (hereinafter referred to as SMS) was 10.3% by mass, and the triglyceride represented by MSM (hereinafter referred to as MSM). The MSM / SMS molar ratio was 1.33 (S represents a saturated fatty acid having 16 or more carbon atoms, and M represents a monounsaturated fatty acid having 18 or more carbon atoms). ).

Further, in the oil phase of the plastic emulsified oil / fat composition 1, the content of the compound crystal consisting of SMS and MSM is 15.4% by mass, and all the constituent fatty acids are trisaturated tris consisting of fatty acids having 16 or more carbon atoms. The acylglyceride content was 14.7% by mass. Further, the content of tripalmitin was 11.2% by mass in the total composition, and all the constituent fatty acids accounted for 76% by mass in the trisaturated triacylglycerides composed of fatty acids having 16 or more carbon atoms.
Moreover, when measured with the gas chromatograph, the trans-acid content was less than 1 mass% in all the fatty-acid components of the plastic emulsified oil-fat composition 1.

Incidentally, plastic emulsified fat composition 1 was obtained, rheometer value of 5 ° C. is 6000 g / cm ^2, 30 rheometer value of ° C. is widely 150 g / cm ² and plasticity range, and after one month has elapsed from the production The rheometer value at 20 ° C. was 1500 g / cm ² , and the emulsion composition was stable and the hardness did not change over time, and the oil / fat surface condition was also good. And the browned part was not looked at by the plastic emulsified fat composition 1.

[Example 2]
A mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a mass ratio of 20/80 is dissolved as an oil phase. In 75 parts by mass of this oil phase, 15 parts by mass of water and 20 parts by mass of an aqueous phase mixed with 5 parts by mass of glucose was added and emulsified, and sterilized at about 90 ° C. And it applied to the rapid-cooling plasticization process (-20 degreeC / min or more), and cooled to 15 degreeC. To this was added 5 parts by mass of an aqueous phase in which 4.5 parts by mass of water and 0.5 parts by mass of proline were mixed, and the mixture was uniformly mixed with a vertical mixer to obtain a pure vegetable margarine type plastic emulsified fat composition.

  The emulsified state of the obtained plastic emulsified oil / fat composition 2 was a state in which an aqueous phase containing a saccharide and an aqueous phase containing an amino acid were present in a continuous oil phase as a substantially independent aqueous phase. Specifically, an aqueous phase or oil-in-water emulsion containing 90% by mass or more of saccharides and an aqueous phase or oil-in-water emulsion containing amino acids were present independently.

  In addition, the obtained plastic emulsified oil / fat composition 2 is a stable emulsified oil / fat as in Example 1, in which the oil phase oil-and-fat crystals have a β-type structure with a two-chain structure, and the hardness does not change over time. It was a composition, and the oil and fat surface state was also good. And the browned part was not seen by the plastic emulsified oil-fat composition 2.

Example 3
A mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a mass ratio of 20/80 is dissolved as an oil phase. In 75 parts by mass of this oil phase, 15 parts by mass of water and 20 parts by mass of an aqueous phase mixed with 5 parts by mass of glucose was added and emulsified, and sterilized at about 90 ° C. And it applied to the rapid-cooling plasticization process (-20 degreeC / min or more), and cooled to 15 degreeC. To this was added 5 parts by mass of an aqueous phase in which 4 parts by mass of water, 0.5 parts by mass of proline and 0.5 parts by mass of lysine were mixed, and the mixture was uniformly mixed with a vertical mixer to produce a pure vegetable margarine type plastic emulsified oil composition. 3 was obtained.

  The obtained emulsified state of the plastic emulsified oil / fat composition 3 was a state in which an aqueous phase containing a saccharide and an aqueous phase containing an amino acid were present in a continuous oil phase as a substantially independent aqueous phase. Specifically, an aqueous phase or oil-in-water emulsion containing 90% by mass or more of saccharides and an aqueous phase or oil-in-water emulsion containing amino acids were present independently.

  Moreover, the obtained plastic emulsified oil / fat composition 3 was a stable emulsified oil / fat as in Example 1, in which the oil phase oil-and-fat crystals had a β-type structure having a two-chain structure, and the hardness did not change over time. It was a composition, and the oil and fat surface state was also good. And the browned part was not seen by the plastic emulsified oil-fat composition 3.

Example 4
A mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a mass ratio of 20/80 is dissolved as an oil phase. In 75 parts by mass of this oil phase, 15 parts by mass of water and 20 parts by mass of an aqueous phase mixed with 5 parts by mass of glucose was added and emulsified, and sterilized at about 90 ° C. And it applied to the rapid-cooling plasticization process (-20 degreeC / min or more), and cooled to 15 degreeC. To this was added 5 parts by mass of an aqueous phase in which 4.25 parts by mass of water, 0.25 parts by mass of proline and 0.5 parts by mass of lysine were mixed, and the mixture was uniformly mixed with a vertical mixer to obtain a pure vegetable margarine type plastic emulsified fat. Composition 4 was obtained.

  The obtained emulsified state of the plastic emulsified oil / fat composition 4 was a state in which an aqueous phase containing a saccharide and an aqueous phase containing an amino acid were present in a continuous oil phase as a substantially independent aqueous phase. Specifically, an aqueous phase or oil-in-water emulsion containing 90% by mass or more of saccharides and an aqueous phase or oil-in-water emulsion containing amino acids were present independently.

  In addition, the obtained plastic emulsified oil / fat composition 4 is a stable emulsified oil / fat as in Example 1, in which the oil phase oil-and-fat crystals have a β-type structure having a two-chain structure, and the hardness does not change over time. It was a composition, and the oil and fat surface state was also good. And the browned part was not seen by the plastic emulsified oil-fat composition 4.

Example 5
A mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a mass ratio of 20/80 is dissolved as an oil phase. In 75 parts by mass of this oil phase, 15 parts by mass of water and 20 parts by mass of an aqueous phase mixed with 5 parts by mass of glucose was added and emulsified, and sterilized at about 90 ° C. And it applied to the rapid-cooling plasticization process (-20 degreeC / min or more), and cooled to 15 degreeC. To this was added 5 parts by weight of an aqueous phase in which 4.5 parts by weight of water, 0.25 parts by weight of proline and 0.25 parts by weight of lysine were mixed, and the mixture was uniformly mixed with a vertical mixer to obtain a pure vegetable margarine type plastic emulsified fat. Composition 5 was obtained.

  The emulsified state of the obtained plastic emulsified oil / fat composition 5 was a state in which an aqueous phase containing a saccharide and an aqueous phase containing an amino acid were present in a continuous oil phase as a substantially independent aqueous phase. Specifically, an aqueous phase or oil-in-water emulsion containing 90% by mass or more of saccharides and an aqueous phase or oil-in-water emulsion containing amino acids were present independently.

  In addition, the obtained plastic emulsified oil / fat composition 5 is a stable emulsified oil / fat as in Example 1, in which the oil phase oil-and-fat crystals have a β-type structure having a two-chain structure, and the hardness does not change over time. It was a composition, and the oil and fat surface state was also good. And the browned part was not seen by the plastic emulsified oil-fat composition 5.

Example 6
A mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a mass ratio of 20/80 is dissolved as an oil phase. In 75 parts by mass of this oil phase, 15 parts by mass of water and 20 parts by mass of an aqueous phase mixed with 5 parts by mass of glucose was added and emulsified, and sterilized at about 90 ° C. And it applied to the rapid-cooling plasticization process (-20 degreeC / min or more), and cooled to 15 degreeC. To this was added 5 parts by mass of an aqueous phase in which 4.375 parts by mass of water, 0.125 parts by mass of proline and 0.5 parts by mass of lysine were mixed, and the mixture was uniformly mixed with a vertical mixer to produce a pure vegetable margarine type plastic emulsified fat. Composition 6 was obtained.

  The obtained emulsified state of the plastic emulsified oil / fat composition 6 was a state in which an aqueous phase containing a saccharide and an aqueous phase containing an amino acid were present in a continuous oil phase as a substantially independent aqueous phase. Specifically, an aqueous phase or oil-in-water emulsion containing 90% by mass or more of saccharides and an aqueous phase or oil-in-water emulsion containing amino acids were present independently.

  In addition, the obtained plastic emulsified oil / fat composition 6 was a stable emulsified oil / fat as shown in Example 1, in which the oil phase oil-and-fat crystals had a β-type structure having a two-chain structure, and the hardness did not change over time. It was a composition, and the oil and fat surface state was also good. And the browned part was not seen by the plastic emulsified oil-fat composition 6.

Example 7
A mixed oil obtained by blending palm oil and rapeseed oil in a mass ratio of 70/30 is dissolved as an oil phase, and 15 parts by mass of water and 5 parts by mass of glucose are mixed with 75 parts by mass of this oil phase. The resulting mixture was emulsified and sterilized at about 90 ° C. And it applied to the rapid-cooling plasticization process (-20 degreeC / min or more), and cooled to 15 degreeC. To this was added 5 parts by mass of an aqueous phase in which 4 parts by mass of water, 0.5 parts by mass of proline and 0.5 parts by mass of lysine were mixed, and the mixture was uniformly mixed with a vertical mixer to produce a pure vegetable margarine type plastic emulsified oil composition. 7 was obtained.

  The obtained emulsified state of the plastic emulsified oil / fat composition 7 was a state in which an aqueous phase containing a saccharide and an aqueous phase containing an amino acid were present in a continuous oil phase as a substantially independent aqueous phase. Specifically, an aqueous phase or oil-in-water emulsion containing 90% by mass or more of saccharides and an aqueous phase or oil-in-water emulsion containing amino acids were present independently.

The obtained plastic emulsified oil / fat composition 7 had a rheometer value at 5 ° C. of 5500 g / cm ² , but at 30 ° C., the rheometer value could not be measured due to softening of the plastic emulsified oil / fat composition, and the plastic range was Confirmed narrow. In addition, the rheometer value at 20 ° C. after 1 month from the production was 1000 g / cm ² , and it was confirmed that the rheometer value became harder over time immediately after the production. And the part which browned in the plastic emulsified fat composition 7 was not seen.

[Comparative Example 1] Example in which saccharide and amino acid are in the same aqueous phase Dissolved as a mixed oil in which a random transesterified oil of palm stearin and a random transesterified oil of palm olein were blended at a mass ratio of 20/80 Then, 25 parts by mass of an aqueous phase obtained by mixing 19 parts by mass of water, 5 parts by mass of glucose, 0.5 parts by mass of proline and 0.5 parts by mass of lysine was added to 75 parts by mass of the oil phase, and the mixture was emulsified. Sterilized with. Then, it was subjected to a rapid cooling plasticization step (−20 ° C./min or more) and cooled to 15 ° C. to obtain a pure vegetable margarine type plastic emulsified fat composition 8.

  The obtained emulsified state of the plastic emulsified oil / fat composition 8 was a state in which an aqueous phase containing a saccharide and an amino acid was present in a continuous oil phase.

  In addition, the obtained plastic emulsified oil / fat composition 8 was a stable emulsified oil / fat as in Example 1, in which the oil phase oil-and-fat crystals had a β-type structure with a two-chain structure, and the hardness did not change over time. It was a composition, and the oil and fat surface state was also good. However, the plastic emulsified oil / fat composition 8 had a browned portion.

[Comparative Example 2] Example containing no amino acid A mixed oil prepared by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a mass ratio of 20/80 was dissolved as an oil phase. To 75 parts by mass, 25 parts by mass of an aqueous phase obtained by mixing 20 parts by mass of water and 5 parts by mass of glucose was added and emulsified, and sterilized at about 90 ° C. Then, it was subjected to a rapid cooling plasticization step (−20 ° C./min or more) and cooled to 15 ° C. to obtain a pure vegetable margarine type plastic emulsified fat composition 9.

  The obtained emulsified state of the plastic emulsified oil / fat composition 9 was a state in which an aqueous phase containing saccharides was present in a continuous oil phase.

  In addition, the obtained plastic emulsified oil / fat composition 9 is a stable emulsified oil / fat as in Example 1, in which the oil phase oil-and-fat crystals have a β-type structure with a two-chain structure, and the hardness does not change over time. It was a composition, and the oil and fat surface state was also good. And the browned part was not seen by the plastic emulsified oil-fat composition 9.

Test Example 1 [Production of rolls]
Using the plastic emulsified oil / fat compositions 1 to 9 obtained in Examples 1 to 7 and Comparative Examples 1 to 2, roll breads were produced by the following composition and manufacturing method. Table 1 shows the evaluation of the flavor of the obtained bread roll.
(Combination)
Powerful powder 80 parts by weight Reinforced powder 20
East 3
Super white sugar 15
Salt 1.2
Nonfat dry milk 2
Plastic emulsified oil and fat composition 10
Water 65
(Manufacturing method)
Mixing: After L3M2H1, a plastic emulsified oil / fat composition is added, and L3M3H2
Raising temperature: 26 ° C
Fermentation: 28 ° C 90 minutes (60 minutes punch)
Division: 90g
Molding: Molder molding Proof conditions: 38 ° C 85 50 minutes Firing conditions: 180 ° C 20 minutes

Test Example 2 [Production of rolls]
Using the plastic emulsified oil / fat compositions 1 to 9 obtained in Examples 1 to 7 and Comparative Examples 1 to 2, roll breads were produced by the following composition and manufacturing method. Table 2 shows the evaluation of the flavor of the obtained bread roll.
(Combination)
Powerful powder 80 parts by weight Reinforced powder 20
East 3
Super white sugar 12
Salt 1.6
Nonfat dry milk 2
Plastic emulsified oil and fat composition 10
Water 65
(Manufacturing method)
Mixing: Add plastic oil composition after L3M2H1, and add L3M2
Raising temperature: 20 ° C
Division: 60g
Molding: Molder molding Freezer: Stored at -40 ° C for 60 minutes and then at -20 ° C Thawing: 20 ° C 120 minutes Proof conditions: 38 ° C 85 50 minutes Firing conditions: 180 ° C 16 minutes

Example 8
A mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a mass ratio of 20/80 is dissolved as an oil phase, and in this oil phase 75 parts by mass, water 18.75 masses. 20 parts by mass of an aqueous phase in which 1.25 parts by mass of glucose and 1.25 parts by mass of glucose were mixed was emulsified and sterilized at about 90 ° C. And it applied to the rapid-cooling plasticization process (-20 degreeC / min or more), and cooled to 15 degreeC. To this was added 5 parts by mass of an aqueous phase in which 4.375 parts by mass of water, 0.125 parts by mass of proline and 0.5 parts by mass of lysine were mixed, and the mixture was uniformly mixed with a vertical mixer to produce a pure vegetable margarine type plastic emulsified fat. Composition 10 was obtained.

  The emulsified state of the obtained plastic emulsified oil / fat composition 10 was a state in which an aqueous phase containing a saccharide and an aqueous phase containing an amino acid were present in a continuous oil phase as a substantially independent aqueous phase. Specifically, an aqueous phase or oil-in-water emulsion containing 90% by mass or more of saccharides and an aqueous phase or oil-in-water emulsion containing amino acids were present independently.

  In addition, the obtained plastic emulsified oil / fat composition 10 is a stable emulsified oil / fat as in Example 1, in which the oil phase oil-and-fat crystals have a β-type structure having a two-chain structure, and the hardness does not change over time. It was a composition, and the oil and fat surface state was also good. And the part which browned in the plastic emulsified fat composition 10 was not seen.

Moreover, the top dough was manufactured by the following mixing | blending and manufacturing method using the plastic emulsified oil-fat composition 10. 20 g of the obtained top dough (cookie dough) was squeezed into 60 g of pastry bread dough and baked at 180 ° C. for 5 minutes. The resulting bread had a savory flavor.
[Composition and manufacturing method of top fabric]
(Combination)
100 parts by weight of weak flour Whole egg (net) 60
Granulated sugar 50
Plastic emulsified oil and fat composition 100
Baking powder 0.5
(Manufacturing method)
1. Mix the plastic emulsified oil composition and granulated sugar until uniform.
2 Add whole egg to 1 and mix.
3 Mix the flour and baking powder, add the sieved powder to 2 and mix.

It is a figure explaining the outline of the emulsified state of the emulsified oil-fat composition of this invention.

Claims (4)

  An emulsified oil / fat composition in which a saccharide-containing aqueous phase or oil-in-water emulsion and an amino acid-containing aqueous phase or oil-in-water emulsion exist substantially independently in a continuous oil phase. A method for producing, emulsifying an oil phase and an aqueous phase or oil-in-water emulsion containing saccharides, sterilizing, cooling, and then adding an amino acid to the aqueous phase or oil-in-water emulsion A method for producing an emulsified oil / fat composition, comprising adding a product and mixing uniformly.   The manufacturing method of the emulsified oil-fat composition of Claim 1 which performs the said cooling to the temperature 10-30 degreeC lower than melting | fusing point of the mixing | blending fats and oils in an oil phase.   The method for producing an emulsified oil / fat composition according to claim 1 or 2, wherein the emulsified oil / fat composition directly contains β-type oil / fat crystals. Method for producing emulsified oil composition according to any one of claims 1 to 3, the emulsified oil composition has a plasticity.