JP5004847B2 - Water-in-oil emulsified fat composition - Google Patents
Water-in-oil emulsified fat composition Download PDFInfo
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- JP5004847B2 JP5004847B2 JP2008081875A JP2008081875A JP5004847B2 JP 5004847 B2 JP5004847 B2 JP 5004847B2 JP 2008081875 A JP2008081875 A JP 2008081875A JP 2008081875 A JP2008081875 A JP 2008081875A JP 5004847 B2 JP5004847 B2 JP 5004847B2
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- oil
- mass
- fatty acid
- water
- acid ester
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Landscapes
- Edible Oils And Fats (AREA)
Description
本発明は、油中水型乳化油脂組成物に関するものである。本発明の油中水型乳化油脂組成物は、ベーカリー食品のサンド・フィリング・トッピング等のクリームとして好適に用いることができる。 The present invention relates to a water-in-oil emulsified fat composition. The water-in-oil emulsified oil / fat composition of the present invention can be suitably used as a cream for sand filling, topping, etc. of bakery foods.
ベーカリー食品のサンド・フィリング・トッピング等のクリームとして用いる油脂組成物において、油性感の低減、呈味向上に関しては数多くの検討が行われてきた。代表的な方法としては、使用油脂の融点やＳＦＣ（固体脂含量）等を調整する方法が知られている。
また、油脂組成物をベーカリー食品のサンドクリームとして用いる場合、油脂組成物に含まれる油脂成分がベーカリー食品に浸透し、商品価値を失うという問題があった。
In oil and fat compositions used as creams for bakery foods such as sand, filling, and topping, many studies have been made on reducing oiliness and improving taste. As a typical method, a method of adjusting the melting point, SFC (solid fat content) and the like of the used fat is known.
Moreover, when using an oil-and-fat composition as a sand cream of bakery food, there existed a problem that the fat-and-oil component contained in an oil-and-fat composition osmose | permeates bakery food and loses commercial value.
そこで乳化剤を使用することにより油性感の低減、口溶け向上、ベーカリー食品への油脂の浸透抑制を目的とした先行技術として、特許文献１〜３を挙げることができる。 Therefore, Patent Documents 1 to 3 can be cited as prior arts aimed at reducing oiliness, improving meltability in the mouth, and suppressing penetration of fats and oils into bakery foods by using an emulsifier.
特許文献１には、脂肪酸基が不飽和である高ＨＬＢのグリセリン脂肪酸エステルを含有し、且つ実質的に油脂が連続相を成すことを特徴とする高ＨＬＢ乳化剤含有油脂組成物が記載されている。また、特許文献２には、ＨＬＢが５．５〜８．５のポリグリセリン脂肪酸エステル（但し、脂肪酸残基は不飽和）を含有し、且つ実質的に油脂が連続相を成すことを特徴とする油脂組成物が記載されている。 Patent Document 1 describes a high HLB emulsifier-containing oil and fat composition containing a high HLB glycerin fatty acid ester whose fatty acid group is unsaturated, and the oil and fat substantially forming a continuous phase. . Patent Document 2 includes a polyglycerin fatty acid ester having an HLB of 5.5 to 8.5 (provided that the fatty acid residue is unsaturated), and the fats and oils substantially form a continuous phase. An oil and fat composition is described.
しかし、特許文献１で得られた油脂組成物をベーカリー食品にサンドした場合、油性感の低減、口溶け向上という点については、ある程度の効果が得られたが、油脂組成物に含まれる油脂成分がベーカリー食品に浸透してしまうという問題は解決されていない。また特許文献２で得られた油脂組成物では油性感や口中分散性において、満足できるものではなかった。 However, when the oil and fat composition obtained in Patent Document 1 is sandwiched in a bakery food, a certain degree of effect was obtained in terms of reducing oiliness and improving mouth melt, but the oil and fat component contained in the oil and fat composition was The problem of penetrating bakery foods has not been solved. Further, the oil and fat composition obtained in Patent Document 2 is not satisfactory in oiliness and dispersibility in the mouth.
特許文献３には、構成脂肪酸としてベヘン酸を必須とし、且つ炭素数８〜２２の飽和脂肪酸及び／又は不飽和脂肪酸より選ばれた２種以上からなる事を特徴としたポリグリセリン脂肪酸エステルからなる油脂の染み出し抑制剤が記載されている。しかし、この特許文献３に記載の油脂の染み出し抑制剤を用いた油脂組成物は、口溶けが悪く、呈味の感じ方が弱いという問題があった。 Patent Document 3 is composed of a polyglycerin fatty acid ester characterized in that behenic acid is essential as a constituent fatty acid and is composed of two or more selected from saturated fatty acids and / or unsaturated fatty acids having 8 to 22 carbon atoms. Fat and oil seepage inhibitors are described. However, the oil and fat composition using the oil and fat oozing-out inhibitor described in Patent Document 3 has a problem that the mouth is not melted and the taste is weak.
従って、本発明の目的は、油中水型乳化油脂組成物をベーカリー食品のサンド・フィリング・トッピング等のクリームとして用いた際、ベーカリー食品への油中水型乳化油脂組成物中に含まれる油脂成分の浸透を抑制することができる油中水型乳化油脂組成物を提供することにある。
また、本発明の目的は、油性感が低減され、口溶けや呈味が良好である油中水型乳化油脂組成物を提供することにある。
Accordingly, an object of the present invention is to provide a fat / oil contained in a water-in-oil emulsified oil / fat composition to a bakery food when the water-in-oil emulsified oil / fat composition is used as a cream for sand filling, topping, or the like of a bakery food. The object is to provide a water-in-oil emulsified oil / fat composition capable of suppressing penetration of components.
Another object of the present invention is to provide a water-in-oil emulsified oil / fat composition that has a reduced oily feeling and has a good meltability and taste.
本発明者らは、鋭意検討の結果、特定のＨＬＢを有する２種類の乳化剤を組合せ、配合することにより、上記課題を解決できることを見出し、本発明を完成した。
即ち、本発明は、ＨＬＢ１０以上のポリグリセリン脂肪酸エステル及びＨＬＢ５以下のポリグリセリン脂肪酸エステルを含有し、該ＨＬＢ５以下のポリグリセリン脂肪酸エステルの構成脂肪酸組成においてベヘン酸の含有量が６０質量％以上である油中水型乳化油脂組成物を提供することにより上記目的を達成したものである。
As a result of intensive studies, the present inventors have found that the above problems can be solved by combining and blending two types of emulsifiers having a specific HLB, and have completed the present invention.
That is, the present invention contains a polyglycerol fatty acid ester of HLB 10 or more and a polyglycerol fatty acid ester of HLB 5 or less , and the content of behenic acid is 60% by mass or more in the constituent fatty acid composition of the polyglycerol fatty acid ester of HLB 5 or less. The above object is achieved by providing a water-in-oil emulsified oil / fat composition.
また、本発明は、上記油中水型乳化油脂組成物を製造する方法であって、ＨＬＢ１０以上のポリグリセリン脂肪酸エステル及びＨＬＢ５以下のポリグリセリン脂肪酸エステルを含有し、該ＨＬＢ５以下のポリグリセリン脂肪酸エステルの構成脂肪酸組成においてベヘン酸の含有量が６０質量％以上である油相と、水相とを乳化することを特徴とする油中水型乳化油脂組成物の製造方法を提供するものである。 Moreover, this invention is a method of manufacturing the said water-in-oil type emulsified oil-fat composition, Comprising: Polyglyceryl fatty acid ester of HLB10 or more and polyglycerin fatty acid ester of HLB5 or less, This polyglycerin fatty acid ester of HLB5 or less In the constituent fatty acid composition, a water-in-oil emulsified oil / fat composition comprising emulsifying an oil phase having a behenic acid content of 60% by mass or more and an aqueous phase is provided.
また、本発明は、上記油中水型乳化油脂組成物を用いた食品を提供するものである。 Moreover, this invention provides the foodstuff using the said water-in-oil type emulsified fat composition.
本発明の油中水型乳化油脂組成物は、ベーカリー食品のサンド・フィリング・トッピング等のクリームとして用いた際、ベーカリー食品への油中水型乳化油脂組成物中に含まれる油脂成分の浸透を抑制することができる。
また、本発明の油中水型乳化油脂組成物は、油性感が低減され、口溶けや呈味が良好である。
The water-in-oil emulsified oil / fat composition of the present invention, when used as a cream for sand filling, toppings, etc. of bakery foods, permeates the oil / fat components contained in the water-in-oil emulsified oil / fat composition into bakery foods. Can be suppressed.
Moreover, the water-in-oil type emulsified oil / fat composition of the present invention has a reduced oily feeling, and has good meltability and taste.
以下、本発明の油中水型乳化油脂組成物について好ましい実施形態に基づき詳述する。 Hereinafter, the water-in-oil emulsified oil / fat composition of the present invention will be described in detail based on preferred embodiments.
本発明の油中水型乳化油脂組成物は、異なるＨＬＢを有する２種類の乳化剤、即ち、ＨＬＢ１０以上のポリグリセリン脂肪酸エステル（以下、ポリグリセリン脂肪酸エステルＡとする）及びＨＬＢ５以下のポリグリセリン脂肪酸エステル（以下、ポリグリセリン脂肪酸エステルＢとする）を含有することを特徴とする。本発明の油中水型乳化油脂組成物において、上記ポリグリセリン脂肪酸エステルＡを含有しないと呈味が感じられにくいので好ましくなく、上記ポリグリセリン脂肪酸エステルＢを含有しないと油中水型乳化油脂組成物をベーカリー食品のサンド・フィリング・トッピング等のクリームとして用いた場合、油中水型乳化油脂組成物に含まれる油脂成分のベーカリー食品への浸透を抑制することができないため好ましくない。 The water-in-oil emulsified oil / fat composition of the present invention comprises two types of emulsifiers having different HLBs, that is, a polyglycerin fatty acid ester of HLB 10 or more (hereinafter referred to as polyglycerin fatty acid ester A) and a polyglycerin fatty acid ester of HLB 5 or less. (Hereinafter referred to as polyglycerin fatty acid ester B). In the water-in-oil emulsified oil / fat composition of the present invention, if the polyglycerin fatty acid ester A is not contained, the taste is not easily felt, and if the polyglycerin fatty acid ester B is not contained, it is not preferred. When the product is used as a cream such as a sand filling, topping or the like of bakery food, it is not preferable because the penetration of the fat component contained in the water-in-oil emulsified fat composition into the bakery food cannot be suppressed.
上記ポリグリセリン脂肪酸エステルＡのＨＬＢは、１０以上、好ましくは１１以上、更に好ましくは１２〜１５である。本発明の油中水型乳化油脂組成物において、ポリグリセリン脂肪酸エステルＡのＨＬＢが１０よりも低いと油中水型の乳化が強固となりすぎ、呈味が感じられにくいので好ましくない。 The HLB of the polyglycerin fatty acid ester A is 10 or more, preferably 11 or more, and more preferably 12-15. In the water-in-oil emulsified oil / fat composition of the present invention, if the HLB of the polyglycerin fatty acid ester A is lower than 10, the water-in-oil emulsification becomes too strong and the taste is not felt, which is not preferable.
上記ポリグリセリン脂肪酸エステルＡは、その構成脂肪酸組成において、オレイン酸を含有することが好ましい。オレイン酸の含有量は、ポリグリセリン脂肪酸エステルＡの構成脂肪酸中、好ましくは５０質量％以上、更に好ましくは６０質量％以上、一層好ましくは７０質量％以上、最も好ましくは７５〜１００質量％である。ポリグリセリン脂肪酸エステルＡの構成脂肪酸組成において、オレイン酸の含有量が５０質量％よりも少ないと呈味良好な油中水型乳化油脂組成物が得られにくい。また、本発明では、ポリグリセリン脂肪酸エステルＡの構成脂肪酸組成において、オレイン酸の含有量は多いほど好ましい。 The polyglycerin fatty acid ester A preferably contains oleic acid in its constituent fatty acid composition. The content of oleic acid is preferably 50% by mass or more, more preferably 60% by mass or more, more preferably 70% by mass or more, and most preferably 75 to 100% by mass in the constituent fatty acids of the polyglycerol fatty acid ester A. . In the constituent fatty acid composition of the polyglycerin fatty acid ester A, if the content of oleic acid is less than 50% by mass, a water-in-oil emulsified oil / fat composition with good taste is difficult to obtain. In the present invention, in the constituent fatty acid composition of polyglycerin fatty acid ester A, the higher the content of oleic acid, the better.
上記ポリグリセリン脂肪酸エステルＡを構成するオレイン酸以外の脂肪酸としては、ラウリン酸、パルミチン酸、ステアリン酸、リノール酸等が挙げられる。 Examples of fatty acids other than oleic acid constituting the polyglycerin fatty acid ester A include lauric acid, palmitic acid, stearic acid, linoleic acid and the like.
上記ポリグリセリン脂肪酸エステルＡは、そのエステル化率が好ましくは５〜２０質量％、更に好ましくは６〜１５質量％、最も好ましくは７〜１３質量％であるが、ポリグリセリン脂肪酸エステルＡのＨＬＢが１０〜１５になるように調整すれば、何れでも構わない。 The polyglycerin fatty acid ester A has an esterification rate of preferably 5 to 20% by mass, more preferably 6 to 15% by mass, and most preferably 7 to 13% by mass. Any adjustment is possible as long as it is adjusted to 10-15.
上記エステル化率とは、水酸基価から算出されるポリグリセリンの平均重合度をｎ、このポリグリセリンが有する水酸基数をｎ＋２、付加する分枝脂肪酸のモル数をＭとした場合、（Ｍ／（ｎ＋２））×１００＝エステル化率（％）から算出される値である。 When the average degree of polymerization of polyglycerin calculated from the hydroxyl value is n, the number of hydroxyl groups of the polyglycerin is n + 2, and the number of moles of branched fatty acid to be added is M (M / ( n + 2)) × 100 = a value calculated from the esterification rate (%).
上記ポリグリセリン脂肪酸エステルＢのＨＬＢは、５以下、好ましくは４以下、更に好ましくは１〜３である。本発明の油中水型乳化油脂組成物において、ポリグリセリン脂肪酸エステルＢのＨＬＢが５よりも高いと、油中水型乳化油脂組成物をベーカリー食品のサンド・フィリング・トッピング等のクリームとして用いた場合、油中水型乳化油脂組成物に含まれる油脂成分のベーカリー食品への浸透を抑制することができないため好ましくない。 The HLB of the polyglycerin fatty acid ester B is 5 or less, preferably 4 or less, more preferably 1 to 3. In the water-in-oil emulsified oil / fat composition of the present invention, when the HLB of the polyglycerin fatty acid ester B is higher than 5, the water-in-oil emulsified oil / fat composition was used as a cream for sand filling, topping, etc. in bakery foods. In this case, it is not preferable because the penetration of the oil and fat component contained in the water-in-oil emulsified oil and fat composition into the bakery food cannot be suppressed.
上記ポリグリセリン脂肪酸エステルＢは、その構成脂肪酸組成において、ベヘン酸を含有する。ベヘン酸の含有量は、ポリグリセリン脂肪酸エステルＢの構成脂肪酸中、６０質量％以上、更に好ましくは７０質量％以上、一層好ましくは８０質量％以上、最も好ましくは８０〜１００質量％である。ポリグリセリン脂肪酸エステルＢの構成脂肪酸組成において、ベヘン酸の含有量が６０質量％よりも少ないと耐熱保型性の低い乳化油脂組成物となりやすい。また、本発明では、ポリグリセリン脂肪酸エステルＢの構成脂肪酸組成において、ベヘン酸の含有量が多いほど好ましい。 The polyglycerol fatty acid ester B in its constituent fatty acid composition, it contains behenic acid. The content of behenic acid is in the constituent fatty acids of the polyglycerol fatty acid ester B, 6 0% by weight or more, more preferably 70 mass% or more, more preferably 80 wt% or more, most preferably 80 to 100 wt%. In the constituent fatty acid composition of the polyglycerin fatty acid ester B, if the content of behenic acid is less than 60% by mass, an emulsified oil / fat composition having low heat-retaining properties is likely to be obtained. In the present invention, in the constituent fatty acid composition of polyglycerin fatty acid ester B, the higher the content of behenic acid, the better.
上記ポリグリセリン脂肪酸エステルＢを構成するベヘン酸以外の脂肪酸としては、ラウリン酸、パルミチン酸、ステアリン酸、オレイン酸等が挙げられる。 Examples of fatty acids other than behenic acid constituting the polyglycerin fatty acid ester B include lauric acid, palmitic acid, stearic acid, and oleic acid.
上記ポリグリセリン脂肪酸エステルＢは、そのエステル化率が好ましくは５０質量％以上、更に好ましくは５５質量％以上、最も好ましくは５６〜１００質量％であるが、ポリグリセリン脂肪酸エステルＢのＨＬＢが５以下になるように調整すれば、何れでも構わない。尚、上記エステル化率は、上記ポリグリセリン脂肪酸エステルＡと同様にして算出される。 The polyglycerol fatty acid ester B has an esterification rate of preferably 50% by mass or more, more preferably 55% by mass or more, and most preferably 56 to 100% by mass, but the HLB of the polyglycerol fatty acid ester B is 5 or less. Any adjustment is possible as long as it is adjusted. The esterification rate is calculated in the same manner as the polyglycerin fatty acid ester A.
上記のポリグリセリン脂肪酸エステルＡ及びポリグリセリン脂肪酸エステルＢのグリセリン平均重合度ｎは、好ましくは２〜１２、更に好ましくは６〜１１である。 The glycerol average polymerization degree n of said polyglycerol fatty acid ester A and polyglycerol fatty acid ester B becomes like this. Preferably it is 2-12, More preferably, it is 6-11.
本発明の油中水型乳化油脂組成物ではこのようなポリグリセリン脂肪酸エステルＡを１種又は２種以上、ポリグリセリン脂肪酸エステルＢを１種又は２種以上用いることができる。 In the water-in-oil emulsified oil / fat composition of the present invention, one or more of such polyglycerol fatty acid esters A and one or more of polyglycerol fatty acid esters B can be used.
本発明の油中水型乳化油脂組成物において、ポリグリセリン脂肪酸エステルＡの含有量は、油中水型乳化油脂組成物の油相中、好ましくは０．１〜１．３質量％、更に好ましくは０．３〜０．９質量％、最も好ましくは０．５〜０．８質量％である。 In the water-in-oil emulsified oil / fat composition of the present invention, the content of the polyglycerin fatty acid ester A is preferably 0.1 to 1.3% by mass, more preferably in the oil phase of the water-in-oil emulsified oil / fat composition. Is 0.3 to 0.9 mass%, most preferably 0.5 to 0.8 mass%.
本発明の油中水型乳化油脂組成物において、ポリグリセリン脂肪酸エステルＢの含有量は油中水型乳化油脂組成物の油相中、好ましくは０．６〜１．９質量％、更に好ましくは０．９〜１．５質量％、最も好ましくは１〜１．３質量％である。 In the water-in-oil emulsified oil / fat composition of the present invention, the content of polyglycerin fatty acid ester B is preferably 0.6 to 1.9% by mass, more preferably in the oil phase of the water-in-oil emulsified oil / fat composition. 0.9 to 1.5% by mass, most preferably 1 to 1.3% by mass.
上記のポリグリセリン脂肪酸エステルＡの含有量とポリグリセリン脂肪酸エステルＢの含有量との質量比率（前者：後者）は、好ましくは１：０．５〜１：２０、より好ましくは１：１〜１：３である。 The mass ratio (the former: latter) of the content of the polyglycerol fatty acid ester A and the content of the polyglycerol fatty acid ester B is preferably 1: 0.5 to 1:20, more preferably 1: 1 to 1. : 3.
本発明においてポリグリセリン脂肪酸エステルＡ及びポリグリセリン脂肪酸エステルＢの合計の含有量は、本発明の油中水型乳化油脂組成物の油相中、好ましくは０．７〜３．２質量％、更に好ましくは１．２〜２．４質量％、最も好ましくは１．５〜２．１質量％である。本発明の油中水型乳化油脂組成物の油相中、ポリグリセリン脂肪酸エステルＡ及びポリグリセリン脂肪酸エステルＢの合計の含有量が０．７質量％未満では、油脂の油性感や口溶けが改良されにくく、３．２質量％を超えると、乳化剤臭が生じやすく、また、物性不良が生じやすい。 In the present invention, the total content of the polyglycerin fatty acid ester A and the polyglycerin fatty acid ester B is preferably 0.7 to 3.2% by mass in the oil phase of the water-in-oil emulsified fat composition of the present invention. Preferably it is 1.2-2.4 mass%, Most preferably, it is 1.5-2.1 mass%. In the oil phase of the water-in-oil emulsified oil / fat composition of the present invention, when the total content of polyglycerol fatty acid ester A and polyglycerol fatty acid ester B is less than 0.7% by mass, the oiliness and meltability of the oil / fat are improved. It is difficult, and if it exceeds 3.2% by mass, an emulsifier odor is liable to occur and physical properties are liable to be deteriorated.
本発明の油中水型乳化油脂組成物で用いることができる油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、落花生油、カポック油、胡麻油、月見草油、カカオ脂、シア脂、マンゴー核油、サル脂、イリッペ脂、牛脂、乳脂、豚脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される１又は２以上の処理を施した加工油脂が挙げられる。本発明はこれらの中から選ばれた１種又は２種以上を用いることができる。 Examples of fats and oils that can be used in the water-in-oil emulsified fat composition of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and the like. Flower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea fat, mango kernel oil, monkey fat, lippe fat, beef fat, milk fat, pork fat, fish oil, whale oil, etc. In addition, there may be mentioned processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from these can be used.
本発明の油水型乳化油脂組成物において、油脂の含有量は、好ましくは２０〜９５質量％、更に好ましくは５０〜９０質量％、最も好ましくは７０〜９０質量％である。本発明において、油脂の含有量が２０質量％よりも少ないと油中水型の乳化物が不安定となりやすく、９５質量％よりも多いと水相成分の呈味を感じられなくなりやすい。 In the oil / water emulsified oil / fat composition of the present invention, the oil / fat content is preferably 20 to 95% by mass, more preferably 50 to 90% by mass, and most preferably 70 to 90% by mass. In the present invention, when the oil content is less than 20% by mass, the water-in-oil emulsion tends to be unstable, and when it is more than 95% by mass, the taste of the aqueous phase component is not easily felt.
本発明の油中水型乳化油脂組成物は、水分を好ましくは１０〜４０質量％、更に好ましくは２０〜３０質量％、最も好ましくは１５〜２０質量％含有する。
尚、ここでいう水分とは水道水や天然水等の水や、牛乳、液糖等の水分も含めたものとする。
The water-in-oil emulsified oil / fat composition of the present invention contains water in an amount of preferably 10 to 40% by mass, more preferably 20 to 30% by mass, and most preferably 15 to 20% by mass.
In addition, the water | moisture content here shall include water, such as tap water and natural water, and water | moisture contents, such as milk and liquid sugar.
本発明の油中水型乳化油脂組成物は、必要に応じて、本発明の効果を妨げない範囲において、その他の成分を含有することができる。その他の成分としては、上記ポリグリセリン脂肪酸エステルＡやポリグリセリン脂肪酸エステルＢ以外の乳化剤や、蛋白質、糖類・甘味料、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、ＣＭＣ、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等の増粘安定剤、食塩や塩化カリウム等の塩味剤、アミラーゼ、プロテアーゼ、アミログルコシダーゼ、プルラナーゼ、ペントサナーゼ、セルラーゼ、リパーゼ、ホスフォリパーゼ、カタラーゼ、リポキシゲナーゼ、アスコルビン酸オキシダーゼ、スルフィドリルオキシダーゼ、ヘキソースオキシダーゼ、グルコースオキシダーゼ等の酵素、β―カロチン、カラメル、紅麹色素等の着色料類、酢酸、乳酸、グルコン酸等の酸味料、調味料、アミノ酸、ｐＨ調整剤、食品保存料、日持ち向上剤、果実、果汁、ナッツペースト、香辛料、カカオマス、ココアパウダー、コーヒー、紅茶、緑茶、穀類、豆類、野菜類、肉類、魚介類等の食品素材、トコフェロール、茶抽出物等の酸化防止剤、着香料等を添加してもよい。 The water-in-oil type emulsified oil / fat composition of the present invention can contain other components as necessary within a range not impeding the effects of the present invention. Other ingredients include emulsifiers other than the polyglycerin fatty acid ester A and polyglycerin fatty acid ester B, proteins, sugars / sweeteners, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, Tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, etc., salting agents such as salt and potassium chloride, amylase, protease, amyloglucosidase, pullulanase , Pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase Enzymes, β-carotene, caramels, colorants such as red bean pigment, acidulants such as acetic acid, lactic acid, gluconic acid, seasonings, amino acids, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, Add food ingredients such as nut paste, spices, cacao mass, cocoa powder, coffee, tea, green tea, cereals, beans, vegetables, meat, seafood, antioxidants such as tocopherols, tea extracts, flavoring, etc. Also good.
上記のポリグリセリン脂肪酸エステルＡ及びポリグリセリン脂肪酸エステルＢ以外の乳化剤としては、ポリグリセリン脂肪酸エステルＡやポリグリセリン脂肪酸エステルＢ以外のポリグリセリン脂肪酸エステル、レシチン、モノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタンモノグリセリド等が挙げられる。本発明ではこれらの中から選ばれた１種又は２種以上を用いることができる。上記ポリグリセリン脂肪酸エステルＡ及びポリグリセリン脂肪酸エステルＢ以外の乳化剤の使用量は、本発明の油中水型乳化油脂組成物中、好ましくは０．０１〜５．０質量％、更に好ましくは０．１〜０．５質量％とする。 As an emulsifier other than the above-mentioned polyglycerin fatty acid ester A and polyglycerin fatty acid ester B, polyglycerin fatty acid ester other than polyglycerin fatty acid ester A and polyglycerin fatty acid ester B, lecithin, monoglycerin fatty acid ester, diglycerin fatty acid ester, glycerin Acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl Examples include calcium lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride. In the present invention, one or more selected from these can be used. The usage-amount of emulsifiers other than the said polyglyceryl fatty acid ester A and polyglycerin fatty acid ester B is preferably 0.01-5.0 mass% in the water-in-oil type emulsified oil-fat composition of this invention, More preferably, it is 0.00. 1 to 0.5% by mass.
上記蛋白質としては、特に限定されないが、例えば、ホエイ蛋白質、カゼイン蛋白質、その他の乳蛋白質、低密度リポ蛋白質、高密度リポ蛋白質、ホスビチン、リベチン、リン糖蛋白質、オボアルブミン、コンアルブミン、オボムコイド等の卵蛋白質、グリアジン、グルテニン、プロラミン、グルテリン等の小麦蛋白質、その他動物性及び植物性蛋白質等の蛋白質が挙げられる。これらの蛋白質は、目的に応じて一種ないし二種以上の蛋白質として、或いは一種ないし二種以上の蛋白質を含有する食品素材の形で添加してもよい。本発明では、上記蛋白質として乳蛋白質を用いるのが好ましい。 Examples of the protein include, but are not limited to, whey protein, casein protein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, libetin, phosphoglycoprotein, ovalbumin, conalbumin, ovomucoid and the like. Examples include egg proteins, wheat proteins such as gliadin, glutenin, prolamin and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins. In the present invention, milk protein is preferably used as the protein.
上記乳蛋白質としては、ホエイ蛋白質のみ、カゼイン蛋白質のみ、カゼイン蛋白質及びホエイ蛋白質の併用の何れでもよいが、ホエイ蛋白質及びカゼイン蛋白質を併用するのが好ましい。 The milk protein may be either whey protein alone, casein protein alone, or a combination of casein protein and whey protein, but it is preferable to use whey protein and casein protein in combination.
上記カゼイン蛋白質としては、αｓ１−カゼイン、αｓ２−カゼイン、β−カゼイン、γ−カゼイン、κ−カゼインの各単体や、これらの混合物、若しくはこれらを含有する食品素材であるアルカリカゼイン（カゼイネート）、酸カゼイン等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。 Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein, a mixture thereof, or an alkaline casein (caseinate) that is a food material containing these, acid Casein etc. are mentioned, The 1 type (s) or 2 or more types selected from these can be used.
上記ホエイ蛋白質としては、ラクトアルブミン、βラクトグロブリン、血清アルブミン、免疫グロブリン、プロテオースペプトンの各単体や、これらの混合物、若しくはこれらを含有する食品素材として、乳清蛋白質、ホエイ、ホエイパウダー、脱乳糖ホエイ、脱乳糖ホエイパウダー、ホエイ蛋白質濃縮物（ＷＰＣ及び／又はＷＰＩ）等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。 Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, and food materials containing them such as whey protein, whey, whey powder, Examples thereof include lactose whey, delactose whey powder, whey protein concentrate (WPC and / or WPI), and one or more selected from these can be used.
上記カゼイン蛋白質及び上記ホエイ蛋白質の両方を含有する食品素材として、例えば、生乳、牛乳、加糖練乳、加糖脱脂れん乳、無糖れん乳、無糖脱脂れん乳、脱脂乳、濃縮乳、脱脂濃縮乳、バターミルク、バターミルクパウダー、トータルミルクプロテイン（ＴＭＰ）、脱脂粉乳、全粉乳、加糖粉乳、調製粉乳、ミルクプロテインコンセントレート（ＭＰＣ）、クリーム、クリームパウダー、クリームチーズ、ナチュラルチーズ、プロセスチーズ、ヨーグルト、乳酸菌飲料、サワークリ―ム、醗酵乳、乳飲料等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。 Examples of food materials containing both the casein protein and the whey protein include raw milk, cow's milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, sugar-free skim milk, skim milk, concentrated milk, and non-fat concentrated milk. , Buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, sweetened powdered milk, formula milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural cheese, process cheese, yogurt , Lactic acid bacteria beverage, sawarme, fermented milk, milk beverage and the like, and one or more selected from these can be used.
上記蛋白質の使用量は、本発明の油中水型乳化油脂組成物中、固形物換算で好ましくは０．０１〜１０質量％、更に好ましくは０．１〜１質量％とする。 The amount of the protein used is preferably 0.01 to 10% by mass, more preferably 0.1 to 1% by mass in terms of solid matter in the water-in-oil emulsified oil / fat composition of the present invention.
上記糖類としては、ブドウ糖、果糖、ショ糖、麦芽糖、酵素糖化水飴、乳糖、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、はちみつ、オリゴ糖、還元糖ポリデキストロース、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、還元乳糖、ソルビトール、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、トレハロース等が挙げられる。本発明ではこれらの中から選ばれた１種又は２種以上を用いることができる。 Examples of the saccharide include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligosaccharide, reducing sugar polydextrose, fructooligosaccharide, and soybean oligosaccharide. Examples thereof include sugar, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. In the present invention, one or more selected from these can be used.
上記甘味料としては、スクラロース、ステビア、アスパルテーム、ソーマチン、サッカリン等が挙げられる。本発明ではこれらの中から選ばれた１種又は２種以上を用いることができる。 Examples of the sweetener include sucralose, stevia, aspartame, thaumatin, saccharin and the like. In the present invention, one or more selected from these can be used.
上記の糖類や甘味料の使用量は、本発明の油中水型乳化油脂組成物中、固形物換算で好ましくは０．０１〜２５質量％、更に好ましくは０．１〜５質量％とする。 The amount of the saccharide or sweetener used is preferably 0.01 to 25% by mass, more preferably 0.1 to 5% by mass in terms of solid matter in the water-in-oil emulsified oil / fat composition of the present invention. .
本発明の油中水型乳化油脂組成物の好ましい製造方法について以下に説明する。
先ず、油脂に、ポリグリセリン脂肪酸エステルＡ及びポリグリセリン脂肪酸エステルＢ、必要によりその他の成分を添加した油相を用意する。一方、水に、必要によりその他の成分を添加した水相を用意する。必要により加熱溶解した該油相と、該水相とを混合し、乳化して、油中水型乳化油脂組成物とする。
The preferable manufacturing method of the water-in-oil type emulsified oil-fat composition of this invention is demonstrated below.
First, an oil phase is prepared by adding polyglycerin fatty acid ester A and polyglycerin fatty acid ester B and, if necessary, other components to the oil. On the other hand, an aqueous phase is prepared by adding other components to water as necessary. If necessary, the heat-dissolved oil phase and the aqueous phase are mixed and emulsified to obtain a water-in-oil type emulsified fat composition.
上記の油相と水相との質量比率（前者：後者）は、好ましくは２０〜９５：５〜８０、より好ましくは５０〜９０：１０〜５０、更に好ましくは７０〜９０：１０〜３０である。本発明において油相が２０質量％よりも少なく水相が８０質量％よりも多いと乳化が不安定となりやすい。また、油相が９５質量％よりも多く、水相が５質量％よりも少ないと、油性感の低減が得られにくい。 The mass ratio of the oil phase to the aqueous phase (the former: the latter) is preferably 20 to 95: 5 to 80, more preferably 50 to 90:10 to 50, still more preferably 70 to 90:10 to 30. is there. In the present invention, if the oil phase is less than 20% by mass and the water phase is more than 80% by mass, emulsification tends to be unstable. Further, when the oil phase is more than 95% by mass and the water phase is less than 5% by mass, it is difficult to reduce the oily feeling.
上記の油中水型乳化油脂組成物は殺菌処理するのが望ましい。殺菌方式は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続方式でも構わない。また殺菌温度は好ましくは８０〜１００℃、更に好ましくは８０〜９５℃、最も好ましくは８０〜９０℃とする。その後、必要により油脂結晶が析出しない程度に予備冷却を行なう。予備冷却の温度は好ましくは４０〜６０℃、更に好ましくは４０〜５５℃、最も好ましくは４０〜５０℃とする。 The water-in-oil emulsified oil / fat composition is preferably sterilized. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The pre-cooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.
次に急冷可塑化を行なう。この急冷可塑化を行う装置としては、ゴンビネーター、ボテーター、パーフェクター、ケムテーター等の密閉型連続式掻き取りチューブラー冷却機（Ａユニット）、プレート型熱交換機等が挙げられ、また開放型冷却機のダイヤクーラーとコンプレクターを組み合わせが挙げられる。この急冷可塑化を行なうことにより、可塑性を有する油中水型乳化油脂組成物となる。 Next, quenching plasticization is performed. Examples of the apparatus for performing rapid plasticization include a closed continuous scraping tubular cooler (A unit) such as a gombinator, a botator, a perfector, and a chemator, a plate heat exchanger, and the like. A combination of diamond cooler and compressor. By performing this quenching plasticization, a water-in-oil emulsified fat composition having plasticity is obtained.
これらの装置の後に、ピンマシン等の捏和装置（Ｂユニット）やレスティングチューブ、ホールディングチューブを使用してもよい。 A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used after these devices.
上記の油中水型乳化油脂組成物の製造工程において、窒素、空気等を含気させても、含気させなくても構わない。 In the production process of the water-in-oil emulsified oil / fat composition described above, nitrogen, air, or the like may or may not be contained.
このような本発明の油中水型乳化油脂組成物は、様々な食品に用いることができるが、特にベーカリー食品に好適に用いることができる。 Such a water-in-oil emulsified oil / fat composition of the present invention can be used for various foods, but can be suitably used particularly for bakery foods.
上記ベーカリー食品としては、例えば、食パン、菓子パン、バラエティーブレッド、バターロール、ソフトロール、ハードロール、スイートロール、デニッシュ、ペストリー、フランスパン、蒸しパン、パイ、シュー、ドーナツ、ケーキ、クラッカー、クッキー、ハードビスケット、ワッフル、スコーン、どら焼、蒸しケーキ、ホットケーキ等を挙げることができる。 Examples of the bakery food include bread, confectionery bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, French bread, steamed bread, pie, shoe, donut, cake, cracker, cookie, hard Biscuits, waffles, scones, dorayaki, steamed cakes, hot cakes and the like can be mentioned.
本発明の油中水型乳化油脂組成物の用途としては、例えば、練り込み用、折り込み用、サンド・フィリング・トッピング用、スプレー・コーティング用、フライ用として使用することができる。更には、カレールウ用、バッター用、ソース用等の調理・惣菜用として使用することもできる。特に、本発明の油中水型乳化油脂組成物を、サンド・フィリング・トッピング用の油中水型乳化油脂組成物として上記のベーカリー食品と組み合わせた場合、油中水型乳化油脂組成物に含まれる油脂成分のベーカリー食品への浸透を抑制することが可能である。 Applications of the water-in-oil emulsified oil / fat composition of the present invention can be used, for example, for kneading, folding, sand filling, topping, spray coating, and frying. Furthermore, it can also be used for cooking and side dishes for curry roux, batter, sauce and the like. In particular, when the water-in-oil emulsified fat composition of the present invention is combined with the above bakery food as a water-in-oil emulsified fat composition for sand filling topping, it is included in the water-in-oil emulsified fat composition. It is possible to suppress the penetration of the oil and fat components to be baked into the bakery food.
本発明の油中水型乳化油脂組成物の上記用途における使用量は、使用用途により異なるものであり、特に限定されるものではないが、サンド・フィリング・トッピング用の油中水型乳化油脂組成物として、上記のベーカリー食品に用いる場合、本発明の油中水型乳化油脂組成物の使用量は、ベーカリー食品１００質量部に対し、好ましくは２０〜７０質量部、より好ましくは３０〜５０質量部とする。
The amount of the water-in-oil emulsified oil / fat composition of the present invention used in the above application varies depending on the application, and is not particularly limited, but is a water-in-oil emulsified oil / fat composition for sand filling topping. As a product, when used in the above bakery food, the amount of the water-in-oil emulsified oil / fat composition of the present invention is preferably 20 to 70 parts by weight, more preferably 30 to 50 parts by weight with respect to 100 parts by weight of the bakery food. Part.
以下に実施例、比較例を挙げて、本発明を更に詳細に説明するが、本発明はこれらに何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
〔実施例１〕
パーム油８８．５質量％及びナタネ油９．８質量％を６５℃に加温溶解し、これにＨＬＢ１３で、エステル化率が８質量％、グリセリンの平均重合度が１０、構成脂肪酸組成中のオレイン酸の含有量が７８質量％であるポリグリセリン脂肪酸エステル（Ａ−１）０．６質量％と、ＨＬＢ２．５で、エステル化率が９２質量％、グリセリンの平均重合度が１０、構成脂肪酸組成中のベヘン酸の含有量が９１質量％であるポリグリセリン脂肪酸エステル（Ｂ−１）１．１質量％とを添加、混合して油相を得た。この油相８０質量％に、水１８．３質量％に、脱脂粉乳０．５質量％、食塩１質量％及び香料０．２質量％を添加した水相を加え、撹拌乳化後、急冷可塑化し、本発明の油中水型乳化油脂組成物を得た。
[Example 1]
88.5% by mass of palm oil and 9.8% by mass of rapeseed oil were dissolved by heating at 65 ° C., and HLB13 was used. The esterification rate was 8% by mass, the average degree of polymerization of glycerol was 10, and the constituent fatty acid composition was Polyglycerin fatty acid ester (A-1) 0.6% by mass with an oleic acid content of 78% by mass, HLB 2.5, esterification rate of 92% by mass, average polymerization degree of glycerin of 10, constituent fatty acid An oil phase was obtained by adding and mixing 1.1% by mass of polyglycerol fatty acid ester (B-1) having a behenic acid content of 91% by mass in the composition. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. The water-in-oil emulsified oil / fat composition of the present invention was obtained.
〔実施例２〕
実施例１の油相の調製において、上記ポリグリセリン脂肪酸エステル（Ａ−１）の油相中における含有量を０．６質量％から０．８質量％に変更し、上記ポリグリセリン脂肪酸エステル（Ｂ−１）の油相中における含有量を１．１質量％から０．９質量％に変更した以外は、実施例１と同様の配合・製法で、本発明の油中水型乳化油脂組成物を得た。
[Example 2]
In the preparation of the oil phase of Example 1, the content of the polyglycerin fatty acid ester (A-1) in the oil phase was changed from 0.6% by mass to 0.8% by mass, and the polyglycerin fatty acid ester (B -1) The oil-in-water emulsified oil / fat composition of the present invention is the same composition and production method as in Example 1 except that the content in the oil phase is changed from 1.1% by mass to 0.9% by mass. Got.
〔実施例３〕
実施例１の油相の調製において、パーム油の油相中における含有量を８８．５質量％から８８．４質量％に変更し、上記ポリグリセリン脂肪酸エステル（Ａ−１）の油相中における含有量を０．６質量％から０．３質量％に変更し、上記ポリグリセリン脂肪酸エステル（Ｂ−１）の油相中における含有量を１．１質量％から１．５質量％に変更した以外は、実施例１と同様の配合・製法で、本発明の油中水型乳化油脂組成物を得た。
Example 3
In the preparation of the oil phase of Example 1, the content of palm oil in the oil phase was changed from 88.5% by mass to 88.4% by mass, and the polyglycerin fatty acid ester (A-1) in the oil phase was changed. The content was changed from 0.6% by mass to 0.3% by mass, and the content of the polyglycerin fatty acid ester (B-1) in the oil phase was changed from 1.1% by mass to 1.5% by mass. The water-in-oil emulsified oil / fat composition of the present invention was obtained by the same formulation and production method as in Example 1 except for the above.
〔実施例４〕
実施例１の油相の調製において、上記ポリグリセリン脂肪酸エステル（Ａ−１）を、ＨＬＢ１１で、エステル化率が１３質量％、グリセリンの平均重合度が６、構成脂肪酸組成中のオレイン酸の含有量が７５質量％であるポリグリセリン脂肪酸エステル（Ａ−２）に変更し、上記ポリグリセリン脂肪酸エステル（Ｂ−１）を、ＨＬＢ２．５で、エステル化率が５８質量％、グリセリンの平均重合度が１０、構成脂肪酸組成中のベヘン酸の含有量が９０質量％であるポリグリセリン脂肪酸エステル（Ｂ−２）に変更した以外は、実施例１と同様の配合・製法で、本発明の油中水型乳化油脂組成物を得た。
Example 4
In the preparation of the oil phase of Example 1, the polyglycerin fatty acid ester (A-1) is HLB11, the esterification rate is 13% by mass, the average degree of polymerization of glycerin is 6, and the content of oleic acid in the constituent fatty acid composition The amount is changed to polyglycerin fatty acid ester (A-2) having an amount of 75% by mass, the polyglycerin fatty acid ester (B-1) is HLB2.5, the esterification rate is 58% by mass, and the average degree of polymerization of glycerin. In the oil of the present invention, except that the content of behenic acid in the constituent fatty acid composition was changed to polyglycerin fatty acid ester (B-2) having a content of 90% by mass in the same manner as in Example 1. A water-type emulsified oil / fat composition was obtained.
〔比較例１〕
パーム油８８．９質量％及びナタネ油９．９質量％を６５℃に加温溶解し、これに上記ポリグリセリン脂肪酸エステル（Ａ−１）０．６質量％と、ＨＬＢ８で、エステル化率が８質量％、グリセリンの平均重合度が４、構成脂肪酸組成中のベヘン酸の含有量が０質量％であるポリグリセリン脂肪酸エステル０．６質量％とを添加、混合して油相を得た。この油相８０質量％に、水１８．３質量％に、脱脂粉乳０．５質量％、食塩１質量％及び香料０．２質量％を添加した水相を加え、撹拌乳化後、急冷可塑化し、比較用の油中水型乳化油脂組成物を得た。
[Comparative Example 1]
88.9% by mass of palm oil and 9.9% by mass of rapeseed oil were heated and dissolved at 65 ° C., and 0.6% by mass of the polyglycerin fatty acid ester (A-1) and HLB8 were used for the esterification rate. An oil phase was obtained by adding and mixing 8% by mass, an average degree of polymerization of glycerol of 4 and a polyglycerol fatty acid ester of 0.6% by mass with a behenic acid content of 0% by mass in the constituent fatty acid composition. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A comparative water-in-oil emulsified oil / fat composition was obtained.
〔比較例２〕
パーム油８８．５質量％及びナタネ油９．８質量％を６５℃に加温溶解し、これにＨＬＢ８で、エステル化率が８質量％、グリセリンの平均重合度が４、構成脂肪酸組成中のオレイン酸の含有量が５質量％であるポリグリセリン脂肪酸エステル０．６質量％と、上記ポリグリセリン脂肪酸エステル（Ｂ−１）１．１質量％とを添加、混合して油相を得た。この油相８０質量％に、水１８．３質量％に、脱脂粉乳０．５質量％、食塩１質量％及び香料０．２質量％を添加した水相を加え、撹拌乳化後、急冷可塑化し、油中水型乳化油脂組成物を得た。
[Comparative Example 2]
88.5% by mass of palm oil and 9.8% by mass of rapeseed oil were dissolved by heating at 65 ° C., and HLB8 was used. The esterification rate was 8% by mass, the average degree of polymerization of glycerin was 4, and the constituent fatty acid composition was An oil phase was obtained by adding 0.6% by mass of polyglycerol fatty acid ester having an oleic acid content of 5% by mass and 1.1% by mass of polyglycerol fatty acid ester (B-1) and mixing them. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A water-in-oil emulsified oil / fat composition was obtained.
〔比較例３〕
パーム油８９．５質量％及びナタネ油１０．０質量％を６５℃に加温溶解し、これに上記ポリグリセリン脂肪酸エステル（Ｂ−１）０．５質量％を添加、混合して油相を得た。この油相８０質量％に、水１８．３質量％に、脱脂粉乳０．５質量％、食塩１質量％及び香料０．２質量％を添加した水相を加え、撹拌乳化後、急冷可塑化し、比較用の油中水型乳化油脂組成物を得た。
[Comparative Example 3]
89.5% by mass of palm oil and 10.0% by mass of rapeseed oil are heated and dissolved at 65 ° C., and 0.5% by mass of the polyglycerin fatty acid ester (B-1) is added to and mixed with the oil phase. Obtained. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A comparative water-in-oil emulsified oil / fat composition was obtained.
〔比較例４〕
パーム油８９．６質量％及びナタネ油９．９質量％を６５℃に加温溶解し、これにＨＬＢ７で、エステル化率が４２質量％、グリセリンの平均重合度が１０、構成脂肪酸組成中のオレイン酸の含有量が７５質量％であるポリグリセリン脂肪酸エステル０．５質量％を添加、混合して油相を得た。この油相８０質量％に、水１８．３質量％に、脱脂粉乳０．５質量％、食塩１質量％及び香料０．２質量％を添加した水相を加え、撹拌乳化後、急冷可塑化し、比較用の油中水型乳化油脂組成物を得た。
[Comparative Example 4]
89.6% by mass of palm oil and 9.9% by mass of rapeseed oil were dissolved by heating at 65 ° C., and HLB7 was used. The esterification rate was 42% by mass, the average degree of polymerization of glycerin was 10, and the constituent fatty acid composition An oil phase was obtained by adding and mixing 0.5% by mass of a polyglycerol fatty acid ester having an oleic acid content of 75% by mass. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A comparative water-in-oil emulsified oil / fat composition was obtained.
〔比較例５〕
パーム油８９．１質量％及びナタネ油９．９質量％を６５℃に加温溶解し、これにＨＬＢ３で、エステル化率が９５質量％、グリセリンの平均重合度が１０、構成脂肪酸組成中のオレイン酸の含有量が３０質量％、ベヘン酸の含有量が１０質量％であるポリグリセリン脂肪酸エステル１．０質量％を添加、混合して油相を得た。この油相８０質量％に、水１８．３質量％に、脱脂粉乳０．５質量％、食塩１質量％及び香料０．２質量％を添加した水相を加え、撹拌乳化後、急冷可塑化し、比較用の油中水型乳化油脂組成物を得た。
[Comparative Example 5]
89.1% by mass of palm oil and 9.9% by mass of rapeseed oil were dissolved by heating at 65 ° C., and HLB3, the esterification rate was 95% by mass, the average degree of polymerization of glycerin was 10, and the constituent fatty acid composition An oil phase was obtained by adding and mixing 1.0% by mass of a polyglycerol fatty acid ester having an oleic acid content of 30% by mass and a behenic acid content of 10% by mass. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A comparative water-in-oil emulsified oil / fat composition was obtained.
＜評価＞
実施例１〜４及び比較例１〜５で得られた油中水型乳化油脂組成物を２５℃の品温に１晩調温し、油性感、口どけ、呈味について以下の基準で評価した。また、実施例１〜４及び比較例１〜５で得られた油中水型乳化油脂油脂組成物１０ｇをロールパン３０ｇにサンドし、２５℃の品温に１晩調温し、ロールパンへの油脂浸透度合いを以下の基準で評価した。
<Evaluation>
The water-in-oil emulsified oil / fat compositions obtained in Examples 1 to 4 and Comparative Examples 1 to 5 were conditioned overnight at a product temperature of 25 ° C., and the oiliness, mouthfeel and taste were evaluated according to the following criteria. did. Moreover, 10 g of water-in-oil type emulsified fats and oils compositions obtained in Examples 1 to 4 and Comparative Examples 1 to 5 were sandwiched in 30 g of a roll bread, adjusted to a product temperature of 25 ° C. overnight, and the fats and oils to the roll bread. The degree of penetration was evaluated according to the following criteria.
（油性感）
◎ とてもさっぱりとしている
○ さっぱりとしている
× 油っぽい
（口どけ）
◎ 非常に良好
○ 良好
× 悪い
（呈味）
◎ 非常に良好
○ 良好
× 悪い
（油脂浸透度合い）
◎ ロールパンへの油脂のしみこみがない
○ ロールパンへの油脂のしみこみが若干見られる
× ロールパンへの油脂のしみこみが激しい
(Feeling oily)
◎ Very refreshing ○ Refreshing × Oily (spoken)
◎ Very good ○ Good × Bad (taste)
◎ Very good ○ Good × Bad (Fat penetration)
◎ There is no oil and fat soaking in the roll. ○ Some oil and fat soaking in the roll can be seen. X Oil and fat soaking in the roll.
実施例１で得られた乳化油脂組成物を食したところとてもさっぱりとしており、口どけ、呈味が非常に良好であった。また、実施例１で得られた乳化油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが見られなかった。 When the emulsified oil / fat composition obtained in Example 1 was eaten, it was very refreshing and the mouthfeel and taste were very good. Moreover, when the emulsified oil / fat composition obtained in Example 1 was sandwiched in a roll, no soaking of the oil / fat into the roll was observed.
実施例２で得られた乳化油脂組成物を食したところとてもさっぱりとしており、口どけ、呈味が非常に良好であった。また、実施例１で得られた乳化油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが若干見られた。 When the emulsified oil / fat composition obtained in Example 2 was eaten, it was very refreshing and the mouthfeel and taste were very good. Moreover, when the emulsified oil / fat composition obtained in Example 1 was sandwiched in a roll bread, a slight amount of fat / oil soaked into the roll bread was observed.
実施例３で得られた乳化油脂組成物を食したところさっぱりとしており、口どけ、呈味が良好であった。また、実施例３で得られた乳化油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが見られなかった When the emulsified oil / fat composition obtained in Example 3 was eaten, it was refreshing and the mouthfeel and taste were good. Moreover, when the emulsified oil / fat composition obtained in Example 3 was sandwiched in a roll, no oil / fouling was found in the roll.
実施例４で得られた乳化油脂組成物を食したところさっぱりとしており、口どけ、呈味が良好であった。また、実施例４で得られた乳化油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが若干見られた。 When the emulsified oil / fat composition obtained in Example 4 was eaten, it was refreshing and the mouthfeel and taste were good. Moreover, when the emulsified oil / fat composition obtained in Example 4 was sandwiched in a roll bread, a slight amount of fat / oil soaked into the roll bread was observed.
比較例１で得られた油脂組成物を食したところさっぱりとしており、口どけ、呈味が良好であった。また、比較例１で得られた油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが激しく見られた。 When the oil and fat composition obtained in Comparative Example 1 was eaten, it was refreshing and the mouthfeel and taste were good. Moreover, when the oil and fat composition obtained in Comparative Example 1 was sandwiched in a roll bread, the oil and fat soaked into the roll bread was intensely seen.
比較例２で得られた油脂組成物を食したところ油っぽく、口どけ、呈味が悪かった。また、比較例２で得られた油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが見られなかった。 When the oil and fat composition obtained in Comparative Example 2 was eaten, it was oily and had a mouthfeel and a bad taste. Moreover, when the oil-fat composition obtained in Comparative Example 2 was sandwiched in a roll bread, no fat / oil soaked into the roll bread.
比較例３で得られた油脂組成物を食したところとてもさっぱりとしており、口どけ、呈味が非常に良好であった。また、比較例３で得られた油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが激しく見られた。 When the oil and fat composition obtained in Comparative Example 3 was eaten, it was very refreshing and the mouthfeel and taste were very good. Moreover, when the oil and fat composition obtained in Comparative Example 3 was sandwiched in a roll bread, the oil and fat soaked into the roll bread was seen intensely.
比較例４で得られた油脂組成物を食したところ油っぽく、口どけ、呈味が悪かった。また、比較例４で得られた油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが若干見られた。 When the fat composition obtained in Comparative Example 4 was eaten, it was oily and had a mouthfeel and a bad taste. Moreover, when the oil-and-fat composition obtained in Comparative Example 4 was sandwiched in a roll bread, some of the oil and fat soaked into the roll bread was seen.
比較例５で得られた油脂組成物を食したところさっぱりとしていたが、口どけ、呈味が悪かった。また、比較例５で得られた油脂組成物をロールパンにサンドしたところ、ロールパンへの油脂のしみこみが若干見られた。 When the oil and fat composition obtained in Comparative Example 5 was eaten, it was refreshing, but the mouthfeel and taste were poor. Moreover, when the oil / fat composition obtained in Comparative Example 5 was sandwiched in a roll, a slight amount of oil / fat was found in the roll.
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