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WO2015098455A1 - Composition de graisse ou d'huile plastique et aliment utilisant ladite composition de graisse ou d'huile plastique - Google Patents

Composition de graisse ou d'huile plastique et aliment utilisant ladite composition de graisse ou d'huile plastique Download PDF

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Publication number
WO2015098455A1
WO2015098455A1 PCT/JP2014/082129 JP2014082129W WO2015098455A1 WO 2015098455 A1 WO2015098455 A1 WO 2015098455A1 JP 2014082129 W JP2014082129 W JP 2014082129W WO 2015098455 A1 WO2015098455 A1 WO 2015098455A1
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WO
WIPO (PCT)
Prior art keywords
mass
oil
fat
triglyceride
less
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2014/082129
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English (en)
Japanese (ja)
Inventor
晶 太田
将来 伊藤
雄市 染野
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Miyoshi Yushi KK
Miyoshi Oil and Fat Co Ltd
Original Assignee
Miyoshi Yushi KK
Miyoshi Oil and Fat Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Miyoshi Yushi KK, Miyoshi Oil and Fat Co Ltd filed Critical Miyoshi Yushi KK
Priority to CN201480070231.8A priority Critical patent/CN105848488B/zh
Publication of WO2015098455A1 publication Critical patent/WO2015098455A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions

Definitions

  • the present invention relates to a plastic fat composition and a food product using the plastic fat composition.
  • plastic oils and fats compositions such as margarine, fat spread, shortening, etc. have been used for various foods such as breads, and their uses are also for butter cream, spread, kneading and roll-in.
  • plastic oil compositions have been actively developed.
  • the plastic fat composition is required to have plasticity, excellent shape retention for its use, no exudation of fat and oil, and good meltability when eaten.
  • Patent Document 1 discloses that in all triglycerides, the C44-C48 triglyceride content is 14% by mass or more, the total content of SU2 triglyceride and U3 triglyceride is 40% by mass or less, the total content of M2L triglyceride and ML2 triglyceride is 40% by mass or less, PPO A plastic fat composition having a triglyceride content of 8.5% by mass or less is disclosed. The oil-and-fat composition of patent document 1 is suitable for manufacture of the butter cream excellent in melt in the mouth by having the said structure.
  • Patent Document 1 the oil and fat composition described in Patent Document 1 has no problem in shape retention and oil and oil exudation, but is not satisfactory as melt in the mouth.
  • the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a plastic oil and fat composition and food that are excellent in shape retention, hardly exude oil and fat, and have good mouth melting.
  • the present inventors have found that a predetermined plastic fat containing a predetermined amount of a monoglycerin monofatty acid ester having a melting point of 60 ° C. or lower is excellent in shape retention, hardly exudes oil and fat, and has good meltability in the mouth.
  • the present invention has been completed. More specifically, the present invention provides the following.
  • the mass ratio of SUS triglyceride to SSU triglyceride is 0.1 or more and less than 2.5,
  • the total content of di-saturated-1 unsaturated triglycerides and tri-saturated triglycerides is 30 to 65% by mass with respect to the total mass of the oil;
  • a plastic fat composition comprising 0.01 to 1.0% by mass of a monoglycerin monofatty acid ester having a melting point of 60 ° C. or less based on the mass of the whole composition.
  • plastic fats and foods that are excellent in shape retention, hardly exude oil and fat, and have good mouth melting.
  • the plastic fat composition of the present invention has a mass ratio of SUS triglyceride to SSU triglyceride of 0.1 or more and less than 2.5, and the total content of di-saturated-1 unsaturated triglyceride and tri-saturated triglyceride
  • the monoglycerin monofatty acid ester having a melting point of 60 ° C. or less is from 0.01 to 1.0% by mass based on the total mass of the oil and fat, and is 30 to 65% by mass. .
  • triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
  • the 1, 2, and 3 positions of triglyceride represent the positions where fatty acids are bonded. That is, the “SUS triglyceride” is a triglyceride in which a saturated fatty acid S is bonded to the 1-position and the 3-position, and an unsaturated fatty acid U is bonded to the 2-position.
  • the “SSU triglyceride” is a triglyceride in which a saturated fatty acid S is bonded to the 1-position and the 2-position, and an unsaturated fatty acid U is bonded to the 3-position.
  • the fats and oils of the present invention may or may not contain a triglyceride other than “SUS type triglyceride” and “SSU type triglyceride”.
  • triglycerides are not particularly limited, and examples thereof include “SSS-type triglycerides” in which saturated fatty acids S are bonded to all of the 1-position, 2-position, and 3-position.
  • the content of fats and oils in the plastic fat composition with respect to the total mass of the composition is not particularly limited, and may be appropriately set according to the amount of an emulsifier, for example, but is preferably 60 to 100% by weight, more preferably 70 to 100% by mass, and more preferably 80 to 100% by mass.
  • Saturated fatty acid S means all types of saturated fatty acids contained in fats and oils. Although it does not specifically limit as saturated fatty acid S, For example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, the said numerical description is carbon number of each fatty acid.
  • the saturated fatty acid S constituting each triglyceride contained in the oil or fat of the present invention may be the same saturated fatty acid or a different saturated fatty acid.
  • Unsaturated fatty acid U means all kinds of unsaturated fatty acids contained in fats and oils. Although it does not specifically limit as unsaturated fatty acid U, For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In addition, the said numerical description is the carbon number and double bond number of a fatty acid.
  • the unsaturated fatty acid U constituting each triglyceride contained in the oil or fat of the present invention may be the same unsaturated fatty acid or a different unsaturated fatty acid.
  • the plastic fat composition of the present invention has better plasticity when the mass ratio of SUS triglyceride to SSU triglyceride is lower. This is considered to be because it becomes easy to crystallize when there are many SSU type
  • the mass ratio of the SUS triglyceride to the SSU triglyceride is preferably 0.3 or more, more preferably 0.5 or more, and particularly preferably 0.6 or more.
  • the mass ratio of the SUS triglyceride to the SSU triglyceride is preferably 2.0 or less, more preferably 1.5 or less, and particularly preferably 1.2 or less. That is, the plastic fat composition of the present invention has excellent plasticity and excellent creaming or spreadability when the mass ratio of SUS triglyceride to SSU triglyceride is 0.1 or more and less than 2.5.
  • the total content of di-saturated-1 unsaturated triglyceride and tri-saturated triglyceride is preferably 35% by mass or more, more preferably 40% by mass or more, based on the mass of the entire fat. More preferred is 45% by mass or more.
  • the total content of disaturated-1unsaturated triglyceride and trisaturated triglyceride in terms of excellent melting, flavor release, freshness, and creaminess or spreadability (extensibility) and flavor (salt taste) is preferably 63% by mass or less, more preferably 60% by mass or less, and most preferably 58% by mass or less with respect to the mass of the entire fat.
  • the plastic fat composition of the present invention dissolves in the mouth when the total content of di-saturated-1 unsaturated triglyceride and tri-saturated triglyceride is 30 to 65% by mass with respect to the total mass of the fat. Excellent shape retention, oil and oil exudation hardly occur, excellent flavor release and freshness, and excellent creaminess or spreadability (extensibility) and flavor (salt taste).
  • the salty taste is excellent, the necessity of adding a separate salt can be suppressed, or even if a salt is used, the amount of use can be suppressed, so the total of di-saturated-1 unsaturated triglyceride and tri-saturated triglyceride
  • the content of 30 to 65% by mass is also useful in preventing salting out of proteins and the like.
  • the plastic fat composition of the present invention is a monoglycerin monofatty acid ester having a melting point of 60 ° C. or lower.
  • the melt, flavor release, and freshness are excellent. This is because monoglycerin monofatty acid ester having a melting point of 60 ° C. or lower is not too high in melting point and easily melts, so that it is difficult to prevent melting in the mouth, and excellent effects are also exhibited in flavor release and freshness.
  • the content of the monoglycerin monofatty acid ester having a melting point of 60 ° C. or less in the entire composition only needs to include an emulsifiable amount, and is 0.01% by mass or more (specifically, 0.05% by mass). % Or more, 0.1 mass or more, 0.4 mass% or more, 0.8 mass% or more, etc.).
  • the plastic fat composition of the present invention emulsifies by containing 0.01 to 1.0% by mass of a monoglycerin monofatty acid ester having a melting point of 60 ° C. or less with respect to the total mass of the composition. However, it melts in the mouth, releases flavor, and excels in freshness.
  • the “monoglycerin monofatty acid ester having a melting point of 60 ° C. or less” in the present invention is a monoglycerin monofatty acid ester having a melting point of 60 ° C. or less alone, and a monoglycerin monofatty acid ester in which two or more kinds are mixed. , Both of which have an overall melting point of 60 ° C. or lower.
  • the monoglycerin monofatty acid ester is not particularly limited.
  • the monoglycerin monofatty acid ester of the present invention is constituted by selecting the total melting point of these so as to be 60 ° C. or less.
  • the monoglycerol mono-fatty acid ester is preferably monoglycerol monolaurate, monoglycerol monooleate or monoglycerol monolinoleate, and among these, monoglycerol monolaurate or monoglycerol monooleate is more preferable.
  • the monoglycerin monofatty acid ester is more preferably 30 ° C. or higher, more preferably 40 ° C. or higher, and even more preferably 50 ° C. or higher in terms of further improving flavor release and flavor (salt taste).
  • the “monoglycerin monofatty acid ester having a melting point of 60 ° C. or lower” used in the present invention can be synthesized or commercially obtained.
  • EMLGE ML-N, EMALGE produced by Riken Vitamin Co., Ltd. OL-100H, Emergy MU, Emergy MO, Emergy HRO and the like.
  • the melting point of monoglycerin mono fatty acid ester is measured by the melting point measurement (B-233) method described in the “Food Additives Official Manual”.
  • the plastic fat composition of the present invention may or may not contain an emulsifier in addition to the monoglycerin monofatty acid ester.
  • an emulsifier is not particularly limited.
  • polyglycerin fatty acid ester such as diglycerin monofatty acid ester, triglycerin monofatty acid ester, tetraglycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester
  • Examples include calcium stearoyl lactate, sodium stearoyl lactate, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin.
  • the content of trans acid in the constituent fatty acids of the fats and oils of the present invention is not particularly limited, but in the plastic fat composition, the content of trans acid in the constituent fatty acids of the fats and oils is based on the total mass of the constituent fatty acids of the fats and oils.
  • the content of trans acid in the fatty acid constituent fatty acid is preferably less than 3.0% by mass relative to the total mass of the fatty acid constituent fatty acid, and 1.5 Less than mass% is more preferred, and less than 1.0 mass% is most preferred.
  • the trans acid content was measured by a gas chromatographic method (“2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)” of the standard oil analysis method (Japan Oil Chemists' Society)). To do.
  • the plastic fat composition of the present invention may further contain lauric acid as a constituent fatty acid of the fat or oil, but may not contain lauric acid. Is 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more. 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more).
  • lauric acid as a constituent fatty acid of the fat or oil
  • the plastic fat composition of the present invention may further contain lauric acid as a constituent fatty acid of the fat or oil, but may not contain lauric acid. Is 1.5% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more. 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more).
  • the content of lauric acid is preferably 15.0% by mass or less and more preferably 13.0% by mass or less with respect to the total mass of the constituent fatty acids of the fat.
  • the lauric acid content was measured by a gas chromatographic method (“2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)” of standard oil analysis test method (Japan Oil Chemists' Society)). To do.
  • the ratio of the mass of the POP type triglyceride to the PPO type triglyceride (P means palmitic acid and O means oleic acid) in the fat or oil is, for example, 0.1 to Although it may be set as appropriate within the range of 5.0, the lower the value, the better the plasticity.
  • the ratio of the mass of the POP triglyceride to the PPO triglyceride in the fat / oil is preferably 3.0 or less, more preferably 2.0 or less, and most preferably 1.0 or less.
  • a triglyceride having a total fatty acid number of 40 to 48 as a constituent fatty acid is favorable in terms of flavor release and dispersibility during creaming.
  • the content is preferably 5.0 to 30% by mass and more preferably 5.0 to 25% by mass with respect to the total mass of the fat.
  • the ratio of the triglyceride is 5.0% by mass or more with respect to the total mass of the oil and fat, the mouth melting and flavor release are good, and when it is 30% by mass or less, the dispersibility during creaming is good.
  • the triglyceride having 40 to 48 carbon atoms is preferably contained in an amount of 5.0 to 30% by mass, and more preferably 5.0 to 25% by mass, based on the mass of the entire fat and oil. Moreover, when the ratio of the triglyceride is 5.0% by mass or more with respect to the mass of the whole fat and oil, the mouth is melted and flavor release is good, and when it is 30% by mass or less, extensibility is good.
  • the plastic oil and fat composition of the present invention may be in any form of a form that substantially does not contain an aqueous phase and a form that contains an aqueous phase.
  • the plastic fat composition of the present invention is not particularly limited, but may be, for example, margarines.
  • the emulsified form containing the aqueous phase is not particularly limited, and examples thereof include a water-in-oil type, an oil-in-water type, an oil-in-water type, and a water-in-oil-in-water type.
  • the content of the oil phase is preferably 60 to 99.4% by mass and more preferably 65 to 98% by mass with respect to the total mass of the plastic fat composition.
  • the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass, based on the total mass of the plastic fat composition.
  • the emulsified form is particularly preferably a water-in-oil type in that it is excellent in dissolution in the mouth and shape retention and is less likely to ooze out.
  • margarines correspond to margarine or fat spread of Japanese agricultural and forestry standards.
  • Shortening is mentioned as a form which does not contain an aqueous phase substantially.
  • “substantially not containing” means that the content of the aqueous phase is 0.5 mass% or less, and corresponds to the shortening of the Japanese Agricultural Standard.
  • the use of the plastic fat composition is not particularly limited, and may be, for example, confectionery bread kneading, butter cream, spread, roll-in, or the like.
  • the use may be appropriately set according to the purpose, but the use is preferably for butter cream in that the plastic fat composition of the present invention is excellent in creaming properties.
  • the present invention is suitable for spread because it is excellent in spread property and flavor (salt taste).
  • the plastic fat composition of the present invention may or may not contain a conventionally known component other than water. Although it does not specifically limit as a well-known component, For example, milk, dairy products, protein, saccharides, salts, a sour agent, a pH adjuster, an antioxidant, a spice, a coloring component, a fragrance
  • Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), concentrated milk, defatted concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, whole milk powder, Non-fat dry milk, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium and the like.
  • the protein include plant proteins such as soybean protein, pea protein, and wheat protein.
  • saccharide examples include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides, etc.
  • oxidizing agent examples include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like.
  • spices examples include capsaicin, anethole, eugenol, cineol, gingerone and the like.
  • coloring component examples include carotene and astaxanthin.
  • fragrances examples include butter flavor and milk flavor.
  • analysis of constituent fatty acids of triglycerides is carried out by gas chromatography (reference oil analysis test method (Japan Oil Chemists' Society) “2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)). And “provisional 7-2003 2nd fatty acid composition”).
  • the analysis of the emulsifier of monoglycerin monofatty acid ester is performed by HPLC-MS / MS.
  • the plastic fat composition of the present invention can be produced by a known method.
  • a water phase such as margarine
  • an oil phase containing the oil composition of the present invention and an aqueous phase are appropriately heated, mixed and emulsified, and then combined with a combinator, a perfector, It can be quenched and tempered with a cooling mixer such as a botator and aged (tempered) as necessary.
  • a cooling mixer such as a botator and aged (tempered) as necessary.
  • a cooling mixer such as a combinator, perfector, or bottor
  • the fats and oils used in the production of the plastic fat and oil composition of the present invention are not particularly limited, but palm oils, palm oils, palm kernel oils, lard, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil , Safflower oil, olive oil, sesame oil, milk fat, fractionated oils thereof, or processed oils thereof (cured and one or more processed by transesterification).
  • the fat used in the production of the plastic fat composition contains 5% by mass or less of extremely hardened oil based on the total mass of the fat.
  • the palm oil and fat may be any palm oil, fractionated palm oil or processed oil thereof (one that has been subjected to one or more treatments during curing and transesterification), and specifically, one-stage fractionated oil.
  • palm oil, palm kernel oil, those fractionation oils, or those processed oils (thing by which one or more processing was made among hardening and transesterification) ) And the like.
  • transesterified fats and oils are preferably used for the production of the plastic fat and oil composition of the present invention, and among the transesterified fats and oils, those obtained by transesterifying lauric fats and palm fats and oils are preferred.
  • lauric fats and oils are 5% by mass or more and less than 30% by mass, and palm oils and fats 70%.
  • the addition amount of lauric fat is less than 30% by mass
  • a plastic fat composition excellent in extensibility, gloss and flavor release can be obtained, and for butter cream
  • the transesterified oil is preferably contained in an amount of 5 to 50% by mass during blending of fats and oils because it is excellent in melting in the mouth.
  • the transesterified oil it is possible to adjust the amount of triglycerides having 40 to 48 total carbon atoms of the constituent fatty acids with respect to the total mass of the fats and oils.
  • the iodine value of the transesterified oil / fat is preferably in the range of 20 to 45 in terms of being able to obtain a plastic oil / fat composition that melts well in the mouth and has plasticity in a wide temperature range from low temperature to high temperature. Preferably, it is within the range of 20-40.
  • the plastic fat composition of the present invention obtained using the above-described transesterified fat and oil having an iodine value within these ranges as a raw material has extremely good compatibility with other fats and oils, so that even if stored for a long period of time, it will stain. It is possible to obtain a plastic oil and fat having an excellent stability such as taking out and changing hardness.
  • the present invention includes foods using the plastic fat composition.
  • the food is not particularly limited, and typically includes bread, pie, cake, pastry, ice cream, cookies, biscuits, crackers, waffles, scones, shoes, donuts, chocolate, and the like.
  • the plastic fat composition of the present invention can be used by adding it to the food, napping, sanding, or topping the food as a butter cream or spread.
  • Transesterified oil 1 Palm kernel extremely hardened oil 20% by mass, palm oil 55% by mass, palm oil extremely hardened oil 25% by mass were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, water washing, dehydration, and decolorization were performed to obtain transesterification oil 1.
  • the transesterified oil 1 had a SUS content of 14.4% by mass, an SSU content of 28.9% by mass, and an iodine value of 30.
  • Transesterified oil 2 Sodium methylate was added as a catalyst to palm olein (iodine number 56), and transesterification was performed under reduced pressure.
  • transesterification oil 2 After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain transesterification oil 2.
  • the transesterified oil 2 had a SUS content of 11.1% by mass and an SSU content of 22.3% by mass.
  • aqueous phase was added to the oil phase, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then rapidly cooled and kneaded with a combinator to obtain margarine for spread (Examples 31 to 45, Comparative Examples 15-21).
  • the margarine and shortening for butter cream were evaluated for mouth melting, shape retention, oozing, creaming, flavor release, and freshness.
  • the margarine for spread was evaluated for meltability, shape retention, exudation, spreadability (extensibility), flavor (salt taste), flavor release, and freshness.
  • margarine or shortening was cut into 3 ⁇ 3 ⁇ 3 cm squares, and the shape retention was visually evaluated when stored in a 35 ° C. constant temperature bath for 3 days.
  • the evaluation criteria is “5” when there is no change in the shape, “4” when there is a slight change in the shape, “3” when there is a change in shape, and when there is a lot of change in shape. “2” was set, and “1” was given when the shape collapsed considerably.
  • the evaluation criteria is “5” when 10 or more out of 12 people are good, and “4” when 8-9 out of 12 are good. If 7 were evaluated as good, it was “3”. If 4-5 out of 12 were evaluated as good, it was determined as “2” and 3 or less out of 12 were evaluated as good. In this case, it was set to “1”.
  • blending 250 parts by weight of margarine or shortening, 250 parts by weight of liquid sugar, and 0.2 parts by weight of milk flavor to produce a milk-flavored butter cream. was evaluated using the average score of the points described below.
  • the score is “5 points” when the flavor release is very fast and the flavor is strong, and “4 points” when the flavor release is fast and the flavor is strong.
  • the flavor release is slightly fast and the flavor is slightly strong. In this case, “3 points” was set, “2 points” was set when the flavor release was slightly slow and the flavor was slightly faded, and “1 points” was set when the flavor release was slow and the flavor was weak.
  • the evaluation criteria are “5” when the average score is 4 or more, 5 and “4” when the average score is 3 or more and less than 4, and “3” when the average score is 2 or more and less than 3.
  • “2” is set, and when the average score is less than 1.5, “1” is set.
  • the evaluation criteria is “5” when 10 or more out of 12 people are good, and “4” when 8-9 or more out of 12 are good, and 6 out of 12 If it is judged that 7 or more people are good, it is “3”. If it is judged that 4 to 5 people or more out of 12 people are good, it is set as “2” and 3 or less people out of 12 people are good. When it was judged that it was "1".
  • Monoglycerin monolaurate Emulgie M-300 (manufactured by Riken Vitamin Co., Ltd., melting point 56.8 ° C.)
  • Monoglycerin monolinoleate Emergy MU (manufactured by Riken Vitamin Co., Ltd., melting point 34.8 ° C.)
  • Monoglycerin monooleate Emulgie MO (manufactured by Riken Vitamin Co., Ltd., melting point 58.4 ° C.)
  • Monoglycerin monostearate Emulge MS (manufactured by Riken Vitamin Co., Ltd., melting point 67 ° C.)
  • Monoglycerin monobehenate ester Emulgie B-100 (manufactured by Riken Vitamin Co., Ltd., melting point 80.5 ° C)
  • Polyglycerin fatty acid ester THL-17 (Sakamoto Pharmaceutical Co., Ltd., melting point 31 ° C.)
  • compositions and evaluations of Examples 16 to 30 and Comparative Examples 8 to 14 for butter cream shortening are shown in Table 2 below.
  • all of the plastic fat compositions according to these examples have a mass ratio of SUS triglyceride to SSU triglyceride of 0.1 or more, 2.5 A monoglycerin monofatty acid ester having a total content of di-saturated-1 unsaturated triglycerides and tri-saturated triglycerides of 30 to 65% by mass in the whole oil and fat, and having a melting point of 60 ° C. or less in the whole composition Is 0.01 to 1.0 mass%.
  • Comparative Examples 6, 13, and 20 in which the total content of di-saturated-1 unsaturated triglyceride and tri-saturated triglyceride was less than 30% by mass were poor in evaluation of shape retention and bleeding. This result shows that when the total content of the di-saturated-1 unsaturated triglyceride and the tri-saturated triglyceride is 30% by mass or more, the shape retention is excellent and the exudation hardly occurs.
  • Comparative Examples 5, 12, and 19 in which the total content of di-saturated-1 unsaturated triglyceride and tri-saturated triglyceride is more than 65% by mass have low evaluation of melting in the mouth, flavor release, and freshness. It was.
  • Comparative Examples 5 and 12 (margarine for butter cream, shortening for butter cream) had a low evaluation of creaming property
  • Comparative Example 19 (margarine for spread) had spread properties (extensibility) and flavor (salt taste).
  • This result shows that the total content of di-saturated-1 unsaturated triglyceride and tri-saturated triglyceride is 65% by mass or less, so that mouth melting, freshness, and creaminess or spreadability (extensibility) are achieved. Show improvement.
  • Comparative Examples 7, 14, and 21 in which the mass ratio of the SUS triglyceride to the SSU triglyceride is 2.5 or more have low shape retention and exudation evaluation.
  • Comparative Examples 7 and 14 (margarine for butter cream, shortening for butter cream) were confirmed to have low creaming evaluation.
  • the comparative example 21 (margarine for spread) has low spread property (extensibility). From this result, it is shown that when the mass ratio of the SUS triglyceride to the SSU triglyceride is less than 2.5, the shape retention property and the creaming property or the spread property (extensibility) are improved, so that the bleeding does not easily occur. It was done.
  • the mass ratio of the SUS triglyceride to the SSU triglyceride is 0.1 or more and less than 2.5, and the total of the disaturated-1 unsaturated triglyceride and the trisaturated triglyceride
  • Examples 1 to 6, 8 to 14 (margarine for butter cream), 16 to 21, and 23 to 23 containing lauric acid as a constituent fatty acid of fat and oil in an amount of 0.9% by mass or more based on the total weight of the constituent fatty acids of fat and oil.
  • 29 (shortening for butter cream), 31-36, 38-44 (margarine for spread),
  • Examples 7 (margarine for butter cream) containing 22% or less of lauric acid, 22 (shortening for butter cream), Compared with 37 (spread margarine), it was confirmed that it was excellent in mouth melting, shape retention or creaming.
  • Example 15 (margarine for butter cream), 30 (shortening for butter cream), and Example 45 (margarine for spread) have 0% by mass of lauric acid with respect to the total mass of fatty acids in the fat.
  • Examples 7 (margarine for butter cream), 22 (shortening for butter cream) are the same as in the examples in which the amount of lauric acid is 9.0% by mass or more, and the meltability, shape retention, or creaming property does not change.
  • the amount of trans acid is high, the total content of disaturated-1 unsaturated triglyceride and trisaturated triglyceride, the mass ratio of SUS triglyceride to SSU triglyceride This is probably because the balance was good.
  • Examples 1, 3, 16, 18, 31, and 33 using monoglycerin monolaurate (melting point 56.8 ° C.) or monoglycerin monooleate (melting point 58.4 ° C.) are monoglycerin monolinol. From Examples 2, 17 and 32 using an acid ester (melting point 34.8 ° C.), it was confirmed that the flavor release was more excellent. In particular, it was confirmed that Examples 31 and 33 for spread were more excellent in flavor (salt taste) than Example 32.
  • the amount of trans acid in the fat is less than 3.0% by mass. Even though the amount was low, it was confirmed that it was excellent in melting in the mouth.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne une composition de graisse ou d'huile plastique qui présente d'excellentes propriétés de conservation de forme, est pratiquement exempte de fuite de graisse ou d'huile et présente une bonne aptitude à fondre dans la bouche, et un aliment. Dans la composition de graisse ou d'huile plastique: le rapport par masse entre les triglycérides du type SUS et les triglycérides du type SSU est égal ou supérieur à 0,1 et inférieur à 2,5; la somme de la teneur en triglycérides disaturées-monoinsaturées et de la teneur en triglycérides trisaturées est de 30-65% en masse par rapport à la masse totale de la graisse ou de l'huile ; et la teneur en esters d'acides gras monoglycérol présentant un point de fusion inférieur ou égal à 60oC est de 0,01-1,0% en masse par rapport à la masse totale de la composition. Il est préféré que la teneur en acides trans dans les acides gras constituant la graisse ou l'huile soit inférieure à 3,0% en masse par rapport à la masse totale des acides gras constituant la graisse ou l'huile. Il est également préféré que la teneur en acide laurique dans les acides gras constituant la graisse ou l'huile soit égale ou supérieure à 0,9% en masse par rapport à la masse totale des acides gras constituant la graisse ou l'huile.
PCT/JP2014/082129 2013-12-27 2014-12-04 Composition de graisse ou d'huile plastique et aliment utilisant ladite composition de graisse ou d'huile plastique Ceased WO2015098455A1 (fr)

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Cited By (1)

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Publication number Priority date Publication date Assignee Title
WO2018222116A1 (fr) * 2017-05-30 2018-12-06 Aak Ab Composition anti-blanchiment

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JP6441625B2 (ja) * 2014-09-19 2018-12-19 ミヨシ油脂株式会社 層状食品用油脂組成物とそれを用いた可塑性油脂、生地及び焼成品
JP5833730B1 (ja) * 2014-10-23 2015-12-16 ミヨシ油脂株式会社 層状食品用油脂組成物とそれを用いた生地及び焼成品の製造方法
JP5833729B1 (ja) * 2014-10-23 2015-12-16 ミヨシ油脂株式会社 バタークリーム又はベーカリー製品用可塑性油脂組成物とそれを用いた食品の製造方法
JP6549465B2 (ja) * 2014-10-23 2019-07-24 ミヨシ油脂株式会社 スプレッド用油脂組成物とそれを用いたスプレッド
JP5833728B1 (ja) * 2014-10-23 2015-12-16 ミヨシ油脂株式会社 層状食品用油脂組成物とそれを用いた生地及び焼成品の製造方法
JP6429642B2 (ja) * 2015-01-22 2018-11-28 ミヨシ油脂株式会社 可塑性油脂組成物及び可塑性油脂組成物が添加された食品
JP6879669B2 (ja) * 2016-03-29 2021-06-02 太陽油脂株式会社 バタークリーム用油脂組成物
JP6836331B2 (ja) * 2016-04-01 2021-02-24 ミヨシ油脂株式会社 可塑性油脂組成物とそれを用いたスプレッドおよび焼成品の製造方法
JP7689813B2 (ja) * 2018-09-07 2025-06-09 月島食品工業株式会社 可塑性油脂組成物およびこれを用いた食品
WO2022050339A1 (fr) * 2020-09-02 2022-03-10 株式会社Adeka Composition d'huile ou de matière grasse pour confiserie

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JP2008142012A (ja) * 2006-12-11 2008-06-26 J-Oil Mills Inc 油脂組成物
JP2010144158A (ja) * 2008-12-22 2010-07-01 Nisshin Oillio Group Ltd 油脂及び油脂の製造方法
WO2012121010A1 (fr) * 2011-03-04 2012-09-13 日清オイリオグループ株式会社 Composition à base d'huile ou de graisse et crème au beurre l'utilisant
JP5421496B1 (ja) * 2013-08-28 2014-02-19 ミヨシ油脂株式会社 油脂組成物及び可塑性油脂組成物

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WO2006016576A1 (fr) * 2004-08-11 2006-02-16 Fuji Oil Company, Limited Compositions graisse-et-huile pour inhiber la migration de l'eau dans les aliments et les aliments fabriqués en utilisant ces compositions
JP2008142012A (ja) * 2006-12-11 2008-06-26 J-Oil Mills Inc 油脂組成物
JP2010144158A (ja) * 2008-12-22 2010-07-01 Nisshin Oillio Group Ltd 油脂及び油脂の製造方法
WO2012121010A1 (fr) * 2011-03-04 2012-09-13 日清オイリオグループ株式会社 Composition à base d'huile ou de graisse et crème au beurre l'utilisant
JP5421496B1 (ja) * 2013-08-28 2014-02-19 ミヨシ油脂株式会社 油脂組成物及び可塑性油脂組成物

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WO2018222116A1 (fr) * 2017-05-30 2018-12-06 Aak Ab Composition anti-blanchiment

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