JP6948912B2 - How to make water-in-oil emulsion and butter cream for spreads and butter cream - Google Patents
How to make water-in-oil emulsion and butter cream for spreads and butter cream Download PDFInfo
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- JP6948912B2 JP6948912B2 JP2017205532A JP2017205532A JP6948912B2 JP 6948912 B2 JP6948912 B2 JP 6948912B2 JP 2017205532 A JP2017205532 A JP 2017205532A JP 2017205532 A JP2017205532 A JP 2017205532A JP 6948912 B2 JP6948912 B2 JP 6948912B2
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Description
本発明は、スプレッドとバタークリーム用油中水型乳化物およびバタークリームの製造方法に関する。 The present invention relates to a method for producing a water-in-oil emulsion for spreads and butter cream and butter cream.
従来、スプレッドやバタークリームなどの製菓製パン用油脂には部分水素添加した硬化油が多く使用されてきた。しかし、この硬化油に含まれるトランス脂肪酸は動脈硬化症のリスクを増加させるとも言われており、健康志向の高まりにより、近年ではトランス脂肪酸量の低減が強く望まれている。 Conventionally, hydrogenated oils that have been partially hydrogenated have often been used for oils and fats for confectionery bakeries such as spreads and butter cream. However, it is said that the trans fatty acid contained in this hydrogenated oil increases the risk of arteriosclerosis, and due to the growing health consciousness, it is strongly desired to reduce the amount of trans fatty acid in recent years.
トランス脂肪酸量を低減した油脂配合においても、従来の部分水素添加した硬化油を使用した油脂配合と同様に、その油中水型乳化物を使用したスプレッドやバタークリームには、口溶け、フレーバーリリースが良いことが望まれている。ところが、トランス脂肪酸量を低減した油脂配合においては、口溶けの悪さから、油中水型乳化物に糖類を配合した場合、糖類を配合しても甘みを感じにくいという問題点があった。 Even in the case of oils and fats with a reduced amount of trans fatty acids, spreads and butter creams using the water-in-oil emulsion have melts in the mouth and releases flavors, as in the case of conventional oils and fats using partially hydrogenated hydrogenated oil. Good things are desired. However, in the case of blending fats and oils with a reduced amount of trans fatty acids, there is a problem that when sugars are blended in a water-in-oil emulsion, it is difficult to feel sweetness even if the sugars are blended because of poor melting in the mouth.
さらに、甘みとともに、フレーバーなどによる本来の風味に加えて、コク味を付与することができれば、消費者の嗜好に沿うことができる。ここでコク味とは、味の厚みを感じることであり、甘み由来のもので、糖類と油脂が関与している。 Furthermore, if it is possible to add richness in addition to the original flavor due to flavor and the like as well as sweetness, it is possible to meet the taste of consumers. Here, the rich taste means to feel the thickness of the taste, which is derived from sweetness, and sugars and fats and oils are involved.
またスプレッドには、薄く滑らかに伸展する塗り易さ、バタークリームには、油中水型乳化物を起泡させる際にミキシングにより速やかに比重が軽くなるクリーミング性が、作業性として求められる。 Further, the spread is required to be easy to apply thinly and smoothly, and the butter cream is required to have a creaming property in which the specific gravity is quickly reduced by mixing when foaming a water-in-oil emulsion.
甘みを付与した加糖タイプの油中水型乳化物としては、特許文献１に記載の技術が提案されている。しかし特許文献１に記載の技術では、部分水素添加した硬化油を含む調合油を使用しており、上記したようにトランス脂肪酸量の低減が強く望まれている。特許文献１は、糖類として具体的な記載はないが、実施例では、一般に麦芽糖を主成分とする水飴を配合している。また水飴を配合した油中水型乳化物４０〜８０部と、糖濃度が５５〜７５質量％である水性風味液６０〜２０部を混合して含糖スプレッド状の低脂肪油中水型組成物を最終製品としている。油中水型乳化物とは別途の糖類含有液を多量に混合して最終製品とした場合、風味、フレーバーリリース、食感、混合工程を要することによる作業性、保型性などのいずれかに低下が生じ得る。 As a sweetened sugar-type water-in-oil emulsion, the technique described in Patent Document 1 has been proposed. However, the technique described in Patent Document 1 uses a blended oil containing a partially hydrogenated hydrogenated oil, and as described above, reduction of the amount of trans fatty acid is strongly desired. Patent Document 1 does not specifically describe sugars, but in Examples, starch syrup containing maltose as a main component is generally blended. Further, 40 to 80 parts of a water-in-oil emulsion containing starch syrup and 60 to 20 parts of an aqueous flavor liquid having a sugar concentration of 55 to 75% by mass are mixed to form a sugar-containing spread-like low-fat oil-in-water type composition. The final product is the product. When a large amount of sugar-containing liquid, which is separate from the water-in-oil emulsion, is mixed to make the final product, it has any of flavor, flavor release, texture, workability due to the need for a mixing process, and shape retention. A drop can occur.
このように特許文献１には、トランス脂肪酸量を低減した油脂配合において、口溶け、フレーバーリリースを改良し、さらに油脂組成と糖類との組み合わせによって、本来の風味に加えて甘み由来のコク味を発現することについては開示されていない。 As described above, in Patent Document 1, in the fat and oil compounding in which the amount of trans fatty acid is reduced, melting in the mouth and flavor release are improved, and further, the combination of the fat and oil composition and sugars expresses a rich taste derived from sweetness in addition to the original flavor. It is not disclosed what to do.
本出願人は、スプレッド、バタークリームについて、トランス脂肪酸量を低減し、かつ高温や経時による液状油の染みだしや、長期保存時の硬さ変化が少ないこと、高温や経時による形状の崩れが少ない保型性などを課題として、油脂組成や乳化剤に着目した改良を提案している（特許文献２、３）。しかしながら、加糖タイプの油中水型乳化物には触れられておらず、実施例ではマーガリンを多羽ホイッパーでクリーミングした後、液糖を添加してバタークリームを得ているが、上記したように油中水型乳化物とは別途の糖類含有液を多量に混合して最終製品とした場合、風味、フレーバーリリース、食感、混合工程を要することによる作業性、保型性などのいずれかに低下が生じ得る。 Applicants have reduced the amount of trans fatty acids in spreads and butter cream, and have less bleeding of liquid oil due to high temperature and aging, less change in hardness during long-term storage, and less deformation due to high temperature and aging. We have proposed improvements focusing on oil and fat composition and emulsifiers with the issue of shape retention (Patent Documents 2 and 3). However, the sugar-sweetened type water-in-oil emulsion was not touched, and in the example, margarine was creamed with a multi-blade whipper and then liquid sugar was added to obtain butter cream. As described above. When a large amount of sugar-containing liquid separate from the water-in-oil emulsion is mixed to make the final product, it has any of flavor, flavor release, texture, workability due to the need for a mixing process, and shape retention. A drop can occur.
本発明は、以上の通りの事情に鑑みてなされたものであり、トランス脂肪酸量を低減した油脂配合において、口溶け、フレーバーリリースが良く、かつ、甘みとともに、本来の風味に加えて甘み由来のコク味を付与することができ、作業性も良好なスプレッドとバタークリーム用油中水型乳化物およびバタークリームの製造方法を提供することを課題としている。 The present invention has been made in view of the above circumstances, and in the oil and fat formulation with a reduced amount of trans fatty acids, it melts in the mouth, has good flavor release, and has sweetness as well as richness derived from sweetness in addition to the original flavor. An object of the present invention is to provide a spread that can impart a taste and good workability, and a method for producing a water-in-oil emulsion for butter cream and a butter cream.
上記の課題を解決するために、本発明のスプレッドは、単糖類および二糖類から選ばれる少なくとも１種の糖類を含有し、トリグリセリドの２位に結合されたオレイン酸の含有量が、トリグリセリドの２位に結合された脂肪酸全体の質量に対して３５〜５８質量％であり、トリグリセリドの構成脂肪酸中のトランス脂肪酸の含有量が、トリグリセリドの脂肪酸全体の質量に対して３質量％未満である油中水型乳化物からなることを特徴としている。 In order to solve the above problems, the spread of the present invention contains at least one saccharide selected from monosaccharides and disaccharides, and the content of oleic acid bound to the 2-position of triglyceride is 2 of triglyceride. In oil, which is 35 to 58% by mass based on the total mass of fatty acids bonded to the position, and the content of trans fatty acids in the constituent fatty acids of triglyceride is less than 3% by mass based on the total mass of fatty acids of triglyceride. It is characterized by being composed of an aqueous emulsion.
本発明のバタークリーム用油中水型乳化物は、単糖類および二糖類から選ばれる少なくとも１種の糖類を含有し、トリグリセリドの２位に結合されたオレイン酸の含有量が、２位構成脂肪酸全体の質量に対して３５〜５８質量％であり、トリグリセリドの構成脂肪酸中のトランス脂肪酸の含有量が、トリグリセリドの脂肪酸全体の質量に対して３質量％未満である油中水型乳化物からなることを特徴としている。 The water-in-oil emulsion for butter cream of the present invention contains at least one saccharide selected from monosaccharides and disaccharides, and the content of oleic acid bound to the 2-position of triglyceride is a 2-position constituent fatty acid. It consists of a water-in-oil emulsion which is 35 to 58% by mass based on the total mass and the content of trans fatty acid in the constituent fatty acids of triglyceride is less than 3% by mass based on the total mass of fatty acids of triglyceride. It is characterized by that.
本発明のバタークリームの製造方法は、前記バタークリーム用油中水型乳化物を単独で使用するか、あるいは他の原材料と共に配合して起泡させることを特徴としている。 The method for producing butter cream of the present invention is characterized in that the water-in-oil emulsion for butter cream is used alone or is blended with other raw materials to cause foaming.
本発明によれば、トランス脂肪酸量を低減した油脂配合において、口溶け、フレーバーリリースが良く、かつ、甘みとともに、本来の風味に加えて甘み由来のコク味を付与することができる。さらにスプレッドにおいては塗り易く、バタークリーム用油中水型乳化物においてはミキシングにより速やかに起泡し、これらの作業性が良好である。 According to the present invention, in the fat and oil formulation with a reduced amount of trans fatty acids, it is possible to provide good melting in the mouth and flavor release, and to impart a richness derived from sweetness in addition to the original flavor as well as sweetness. Further, it is easy to apply in a spread, and in a water-in-oil emulsion for butter cream, it foams quickly by mixing, and these workability are good.
以下に、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、トリグリセリドの２位に結合されたオレイン酸の含有量が、トリグリセリドの２位に結合された脂肪酸全体の質量に対して３５〜５８質量％である。トリグリセリドの２位に結合されたオレイン酸の含有量がこの範囲内であると、口溶け、フレーバーリリースが良く、かつ、甘みとともに、フレーバーなどによる本来の風味に加えて、甘み由来のコク味を付与することができる。さらにスプレッドにおいては塗り易く、バタークリーム用油中水型乳化物においてはミキシングにより速やかに起泡し、これらの作業性が良好である。フレーバーリリース、甘み由来のコク味が特に良好である点から、トリグリセリドの２位に結合されたオレイン酸の含有量は、４０〜５０質量％がより好ましい。 In the spread of the present invention and the water-in-oil emulsion for butter cream, the content of oleic acid bound to the 2-position of the triglyceride is 35 to 58 with respect to the total mass of the fatty acid bound to the 2-position of the triglyceride. It is mass%. When the content of oleic acid bound to the 2-position of the triglyceride is within this range, it melts in the mouth and releases the flavor well, and in addition to the original flavor due to the flavor, the richness derived from the sweetness is imparted. can do. Further, it is easy to apply in a spread, and in a water-in-oil emulsion for butter cream, it foams quickly by mixing, and these workability are good. The content of oleic acid bound to the 2-position of the triglyceride is more preferably 40 to 50% by mass because the flavor release and the richness derived from the sweetness are particularly good.
本発明のスプレッドは、トリグリセリドＸＯＸおよびＸＯＹの合計量が、トリグリセリド全体の質量に対して１５〜４５質量％であり、かつトリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量が、トリグリセリドの２位に結合された脂肪酸全体の質量に対して０.１〜６質量％であることが好ましい。但し、トリグリセリドＸＯＸおよびＸＯＹにおけるＸとＯとＹは次のとおりである。
Ｘ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｙ：炭素数１６以上の不飽和脂肪酸
トリグリセリドＸＯＸおよびＸＯＹの合計量と、トリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量が上記の範囲内であると、塗り易く、薄く滑らかに伸展し、作業性が特に良好である。塗り易さが特に良好である点から、本発明のスプレッドは、トリグリセリドＸＯＸおよびＸＯＹの合計量が、トリグリセリド全体の質量に対して２５〜３５質量％であり、かつトリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量が、トリグリセリドの２位に結合された脂肪酸全体の質量に対して１．５〜５．０質量％であることがより好ましい。
In the spread of the present invention, the total amount of triglycerides XOX and XOY is 15 to 45% by mass based on the total mass of triglycerides, and the total amount of lauric acid and myristic acid bound to the 2-position of triglycerides is triglyceride. It is preferably 0.1 to 6% by mass with respect to the total mass of the fatty acid bonded to the 2-position of. However, X, O and Y in the triglycerides XOX and XOY are as follows.
X: Saturated fatty acid with 16 or more carbon atoms O: Oleic acid Y: Unsaturated fatty acid with 16 or more carbon atoms The total amount of triglycerides XOX and XOY and the total amount of lauric acid and myristic acid bonded to the 2-position of triglyceride are as described above. Within the range of, it is easy to apply, spreads thinly and smoothly, and workability is particularly good. In the spread of the present invention, the total amount of triglyceride XOX and XOY was 25 to 35% by mass based on the total mass of triglyceride, and the spread was bound to the 2-position of triglyceride because the spread was particularly easy to apply. More preferably, the total amount of lauric acid and myristic acid is 1.5 to 5.0% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride.
本発明のバタークリーム用油中水型乳化物は、トリグリセリドＸＯＸおよびＸＯＹの合計量が、トリグリセリド全体の質量に対して１７〜４５質量％であり、かつトリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量が、トリグリセリドの２位に結合された脂肪酸全体の質量に対して０.１〜６質量％であることが好ましい。但し、トリグリセリドＸＯＸおよびＸＯＹにおけるＸとＯとＹは上記のとおりである。 In the water-in-oil emulsion for butter cream of the present invention, the total amount of triglyceride XOX and XOY is 17 to 45% by mass with respect to the total mass of triglyceride, and lauric acid bound to the 2-position of triglyceride and The total amount of myristic acid is preferably 0.1 to 6% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride. However, X, O and Y in the triglycerides XOX and XOY are as described above.
トリグリセリドＸＯＸおよびＸＯＹの合計量と、トリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量が上記の範囲内であると、ミキシングにより速やかに起泡し、作業性としてのクリーミング性が特に良好である。クリーミング性が特に良好である点から、本発明のバタークリーム用油中水型乳化物は、トリグリセリドＸＯＸおよびＸＯＹの合計量が、トリグリセリド全体の質量に対して２５〜３５質量％であり、かつトリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量が、トリグリセリドの２位に結合された脂肪酸全体の質量に対して１．５〜５．０質量％であることがより好ましい。 When the total amount of triglyceride XOX and XOY and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride are within the above range, foaming is rapidly performed by mixing, and creaminess as workability is particularly good. It is good. From the viewpoint of particularly good creaming property, the water-in-oil emulsion for butter cream of the present invention has a total amount of triglycerides XOX and XOY of 25 to 35% by mass based on the total mass of triglycerides, and triglycerides. It is more preferable that the total amount of lauric acid and myristic acid bound to the 2-position of the triglyceride is 1.5 to 5.0% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride.
上記のトリグリセリドの２位に結合されたオレイン酸の含有量、ラウリン酸とミリスチン酸の合計量、トリグリセリドＸＯＸおよびＸＯＹの合計量は、油脂を調合することによって調整することができる。産業規模で使用されている個別の油脂の種類とその脂肪酸組成およびトリグリセリド組成、並びにそれらの特徴点の類型は既に知られており、測定による把握も可能であることから、当業者であれば後述の実施例に開示した結果を参照すれば、本発明の効果を得るために、特段の困難性を伴わずに本発明に必須の上記脂肪酸組成およびトリグリセリド組成の範囲内とするための油脂配合を選択し得るであろう。本発明のスプレッドと、バタークリーム用油中水型乳化物に使用される油脂としては、特に限定されるものではないが、パーム油、パーム核油、ヤシ油、菜種油、大豆油、コーン油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、シア脂、サル脂、マンゴー油、イリッペ脂、カカオ脂、豚脂（ラード）、牛脂、乳脂、それらの分別油またはそれらの脱臭油、加工油（硬化およびエステル交換反応のうち１つ以上の処理がなされたもの）などが挙げられる。これらの油脂は、２種以上を組み合わせて使用することが好ましい。 The content of oleic acid bound to the 2-position of the above triglyceride, the total amount of lauric acid and myristic acid, and the total amount of triglycerides XOX and XOY can be adjusted by blending fats and oils. The types of individual fats and oils used on an industrial scale, their fatty acid composition and triglyceride composition, and the types of their characteristic points are already known and can be grasped by measurement. With reference to the results disclosed in the Examples of the above, in order to obtain the effect of the present invention, the fat and oil composition for keeping the above fatty acid composition and triglyceride composition essential for the present invention within the range of the above-mentioned fatty acid composition and triglyceride composition essential to the present invention without any particular difficulty. You could choose. The fats and oils used in the spread of the present invention and the water-in-oil emulsion for butter cream are not particularly limited, but palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, corn oil, etc. Cotton seed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, iripe fat, cacao fat, pork fat (lard), beef fat, milk fat, their fractionated oil or their deodorizing oil , Processing oils (one or more of curing and ester exchange reactions) and the like. It is preferable to use two or more of these fats and oils in combination.
本発明において、油脂中のトリグリセリドとは、１分子のグリセロールに３分子の脂肪酸がエステル結合した構造を有する化合物である。トリグリセリドの１位、２位、３位とは、脂肪酸が結合した位置を表す。上記に例示したような油脂に由来する、２位にオレイン酸が結合されたトリグリセリド、２位に結合されたラウリン酸が結合されたトリグリセリド、２位に結合されたミリスチン酸が結合されたトリグリセリドの１位と３位の構成脂肪酸は、飽和脂肪酸と不飽和脂肪酸のいずれであってもよい。２位にオレイン酸が結合されたトリグリセリドとしては、例えば、ＳＯＳ型トリグリセリド、ＳＯＵ型トリグリセリド（位置異性体も含む）、ＵＯＵ型トリグリセリドなどが挙げられるが、特に限定されない。２位に結合されたラウリン酸が結合されたトリグリセリド（ＳＬＳ型トリグリセリド、ＳＬＵ型トリグリセリド、ＵＬＵ型トリグリセリド）、２位に結合されたミリスチン酸が結合されたトリグリセリド（ＳＭＳ型トリグリセリド、ＳＭＵ型トリグリセリド、ＵＭＵトリグリセリド）も同様である。ここで「Ｓ」はトリグリセリドの構成脂肪酸である飽和脂肪酸、「Ｕ」はトリグリセリドの構成脂肪酸である不飽和脂肪酸、「Ｏ」はトリグリセリドの構成脂肪酸であるオレイン酸、「Ｌ」はトリグリセリドの構成脂肪酸であるラウリン酸、「Ｍ」はトリグリセリドの構成脂肪酸であるミリスチン酸を意味する。２位にオレイン酸、ラウリン酸、またはミリスチン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が飽和脂肪酸Ｓである場合、炭素数４〜２４の飽和脂肪酸であることが好ましい。飽和脂肪酸Ｓとしては、特に限定されないが、例えば、酪酸（４）、カプロン酸（６）、カプリル酸（８）、カプリン酸（１０）、ラウリン酸（１２）、ミリスチン酸（１４）、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、リグノセリン酸（２４）などが挙げられる。なお、上記飽和脂肪酸についての括弧内の数値表記は、脂肪酸の炭素数である。２位にオレイン酸、ラウリン酸、またはミリスチン酸が結合されたトリグリセリドの１位または３位の構成脂肪酸が不飽和脂肪酸Ｕである場合、炭素数１４〜２４の不飽和脂肪酸であることが好ましい。不飽和脂肪酸Ｕとしては、特に限定されないが、例えば、ミリストレイン酸（１４：１）、パルミトレイン酸（１６：１）、ヒラゴン酸（１６：３）、オレイン酸（１８：１）、リノール酸（１８：２）、リノレン酸（１８：３）、エイコセン酸（２０：１）、エルカ酸（２２：１）、セラコレイン酸（２４：１）などが挙げられる。なお、上記不飽和脂肪酸についての括弧内の数値表記は、左側が脂肪酸の炭素数であり、右側が二重結合数を意味する。 In the present invention, the triglyceride in fats and oils is a compound having a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of the triglyceride represent the positions to which the fatty acids are bound. Triglycerides derived from fats and oils as illustrated above, with oleic acid bound at the 2-position, triglycerides with lauric acid bound at the 2-position, and triglycerides with myristic acid bound at the 2-position. The constituent fatty acids at the 1st and 3rd positions may be either saturated fatty acids or unsaturated fatty acids. Examples of the triglyceride in which oleic acid is bound at the 2-position include SOS-type triglyceride, SOU-type triglyceride (including position isomers), UOU-type triglyceride, and the like, but are not particularly limited. Triglyceride with lauric acid bound at the 2-position (SLS-type triglyceride, SLU-type triglyceride, ULU-type triglyceride), triglyceride with myristic acid bound at the 2-position (SMS-type triglyceride, SMU-type triglyceride, UMU) The same applies to triglyceride). Here, "S" is a saturated fatty acid which is a constituent fatty acid of triglyceride, "U" is an unsaturated fatty acid which is a constituent fatty acid of triglyceride, "O" is oleic acid which is a constituent fatty acid of triglyceride, and "L" is a constituent fatty acid of triglyceride. Lauric acid, "M" means myristic acid, which is a constituent fatty acid of triglyceride. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid, lauric acid, or myristic acid is bonded to the 2nd position is the saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. The saturated fatty acid S is not particularly limited, but is, for example, butyric acid (4), caproic acid (6), caprylic acid (8), caproic 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. The numerical notation in parentheses for the saturated fatty acid is the carbon number of the fatty acid. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which oleic acid, lauric acid, or myristic acid is bonded to the 2nd position is the unsaturated fatty acid U, it is preferably an unsaturated fatty acid having 14 to 24 carbon atoms. The unsaturated fatty acid U is not particularly limited, but is, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linoleic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the above-mentioned unsaturated fatty acid, the left side means the number of carbon atoms of the fatty acid, and the right side means the number of double bonds.
２位にオレイン酸が結合されたトリグリセリドは、不飽和結合を持ち分子構造上歪を形成しており、回転運動する際に、分子構造の障害となりやすい。そのため、油脂中の各トリグリセリドの分子同士が近付きにくくなるため、結晶化しにくい状態となることが特徴として挙げられ、２位にオレイン酸が結合されたトリグリセリドの含有量は、口溶け、フレーバーリリース、甘み由来のコク味、スプレッドの塗り易さやバタークリーム製造時のクリーミング性に影響する。 The triglyceride to which oleic acid is bound at the 2-position has an unsaturated bond and forms a strain in the molecular structure, and tends to be an obstacle to the molecular structure during rotational movement. Therefore, the molecules of each triglyceride in the fat and oil are less likely to come close to each other, which makes it difficult to crystallize. It affects the richness of the origin, the ease of applying the spread, and the creaminess during the production of butter cream.
特に、飽和脂肪酸Ｓが炭素数１６以上の飽和脂肪酸Ｘで、不飽和脂肪酸Ｕが炭素数１６以上の不飽和脂肪酸Ｙであり、トリグリセリドＸＯＸおよびＸＯＹの合計量と、トリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量が上記の範囲内であると、スプレッドの塗り易さやバタークリーム製造時のクリーミング性のような作業性が特に良好である。炭素数１６以上の飽和脂肪酸Ｘは直鎖でかつ長鎖であること、炭素数１６以上の不飽和脂肪酸Ｙは不飽和結合を持ち分子構造上歪を形成しかつ長鎖であることから、これらは上記作業性に関連する融点、さらには油脂の硬さに影響する。２位にラウリン酸が結合されたトリグリセリドは、ラウリン酸は直鎖の飽和脂肪酸であるが分子量が小さいことに起因し、分子運動がおこりやすいため、固化後に油脂中で、分子同士が離れやすい状態となることが特徴として挙げられ、上記と同様に作業性に関連する融点、さらには油脂の硬さに影響する。 In particular, the saturated fatty acid S is the saturated fatty acid X having 16 or more carbon atoms, and the unsaturated fatty acid U is the unsaturated fatty acid Y having 16 or more carbon atoms. When the total amount of lauric acid and myristic acid is within the above range, workability such as ease of spreading spread and creaming property during production of butter cream is particularly good. Since the saturated fatty acid X having 16 or more carbon atoms is linear and has a long chain, and the unsaturated fatty acid Y having 16 or more carbon atoms has an unsaturated bond and forms a strain in the molecular structure and has a long chain. Affects the melting point related to the workability and the hardness of fats and oils. The triglyceride in which lauric acid is bound at the 2-position is a state in which lauric acid is a linear saturated fatty acid, but due to its small molecular weight, molecular motion is likely to occur. As described above, it affects the melting point related to workability and the hardness of fats and oils.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、ラウリン系油脂（ａ１）とパーム系油脂（ａ２）とのエステル交換油脂（ａ）を油脂全体の質量に対して３〜３５質量％含有することが好ましい。エステル交換油脂（ａ）をこの範囲内で含有すると、フレーバーリリース、甘み由来のコク味が特に良好である。 In the spread of the present invention and the water-in-oil emulsion for butter cream, the transesterified fat (a) between the laurin-based fat (a1) and the palm-based fat (a2) is 3 to 35 mass with respect to the total mass of the fat. % Is preferably contained. When the transesterified fat (a) is contained within this range, the flavor release and the richness derived from the sweetness are particularly good.
エステル交換油脂（ａ）の原料であるラウリン系油脂（ａ１）は、全構成脂肪酸中のラウリン酸含有量が３０質量％以上の油脂であり、例えば、パーム核油、ヤシ油、これらの分別油、硬化油などが挙げられ、これらは１種単独で使用してもよく２種以上を組み合わせて使用してもよい。これらのラウリン系油脂（ａ１）のうち、ヤシ油に比べて融点が高く、高融点のエステル交換油脂（ａ）を容易に得ることができる点を考慮すると、パーム核油、その分別油や硬化油が好ましい。硬化油の場合、水素添加量によってトランス脂肪酸の含有量が増加する虞があるため、硬化油を用いる場合には微水素添加したものか、低温硬化したもの、または完全水素添加した極度硬化油が好ましく、特に極度硬化油が好ましい。 The lauric acid-based oil (a1), which is the raw material of the ester-exchanged oil (a), is an oil having a lauric acid content of 30% by mass or more in the total constituent fatty acids. , Hardened oil and the like, and these may be used individually by 1 type and may be used in combination of 2 or more type. Among these laurin-based oils and fats (a1), palm kernel oil, its fractionated oil and hydrogenated oil are considered to be able to easily obtain a transesterified oil and fat (a) having a higher melting point than coconut oil and a high melting point. Oil is preferred. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation. Preferably, extremely hydrogenated oil is particularly preferable.
ラウリン系油脂（ａ１）は、ヨウ素価が２以下の油脂を含有することが好ましい。ヨウ素価が２以下の油脂を用いると、トランス脂肪酸の生成の虞が少なく、エステル交換油脂（ａ）を他の油脂と混合する際に結晶核となり、固化し易くかつ口溶けの良い油脂組成物となる。ヨウ素価が２以下の油脂としては、極度硬化油が挙げられる。 The lauric-based fat (a1) preferably contains a fat having an iodine value of 2 or less. When a fat or oil having an iodine value of 2 or less is used, there is little risk of trans fatty acid formation, and when the transesterified fat or oil (a) is mixed with another fat or oil, it becomes crystal nuclei, and the fat or oil composition easily solidifies and dissolves in the mouth. Become. Examples of fats and oils having an iodine value of 2 or less include extremely hydrogenated oils.
エステル交換油脂（ａ）の原料であるパーム系油脂（ａ２）は、全構成脂肪酸中の炭素数１６以上の脂肪酸含有量が３５質量％以上である。パーム系油脂（ａ２）としては、パーム油、パーム分別油やこれらの硬化油などが挙げられ、これらは１種単独で使用してもよく２種以上を組み合わせて使用してもよい。パーム分別油としては、硬質部、軟質部、中融点部などを用いることができる。硬化油の場合、水素添加量によってトランス脂肪酸の含有量が増加する虞があるため、硬化油を用いる場合には微水素添加したものか、低温硬化したもの、または完全水素添加した極度硬化油が好ましく、特に極度硬化油が好ましい。 The palm-based fat (a2), which is the raw material of the transesterified fat (a), has a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. Examples of the palm-based oil (a2) include palm oil, fractionated palm oil, and hydrogenated oils thereof, and these may be used alone or in combination of two or more. As the palm fractionating oil, a hard portion, a soft portion, a medium melting point portion and the like can be used. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation. Preferably, extremely hydrogenated oil is particularly preferable.
パーム系油脂（ａ２）は、ヨウ素価が５０〜６０の油脂を含有することが好ましい。ヨウ素価が５０〜６０の油脂を用いることで、含有する飽和脂肪酸量から結晶性に優れ、また不飽和脂肪酸を含む点からフレーバーリリースと可塑性に優れた油脂の作製が可能となる。またパーム系油脂（ａ２）は、極度硬化油を含有することが好ましい。パーム系油脂（ａ２）に極度硬化油が含有されていると、エステル交換油脂（ａ）の融点を高めることができ、結晶性が良好になる。 The palm-based fat (a2) preferably contains a fat having an iodine value of 50 to 60. By using fats and oils having an iodine value of 50 to 60, it is possible to produce fats and oils having excellent crystallinity from the amount of saturated fatty acids contained and having excellent flavor release and plasticity from the viewpoint of containing unsaturated fatty acids. Further, the palm-based oil (a2) preferably contains extremely hydrogenated oil. When the palm-based oil (a2) contains extremely hydrogenated oil, the melting point of the transesterified oil (a) can be increased and the crystallinity becomes good.
エステル交換油脂（ａ）において、ラウリン系油脂（ａ１）と、パーム系油脂（ａ２）とのエステル交換反応には、エステル交換触媒として化学触媒や酵素触媒が用いられる。化学触媒としてはナトリウムメチラートや水酸化ナトリウムなどが用いられ、酵素触媒としてはリパーゼなどが用いられる。リパーゼとしてはアスペルギルス属、アルカリゲネス属などのリパーゼが挙げられ、イオン交換樹脂、ケイ藻土、セラミックなどの担体上に固定化したものを用いても、粉末の形態として用いても良い。また位置選択性のあるリパーゼ、位置選択性のないリパーゼのいずれも用いることができるが、位置選択性のないリパーゼを用いることが好ましい。エステル交換反応の触媒として化学触媒や位置選択性のない酵素触媒を用いた場合、ラウリン系油脂（ａ１）とパーム系油脂（ａ２）とのエステル交換反応が完了すると、構成脂肪酸として飽和脂肪酸（Ｓ）を２個、不飽和脂肪酸（Ｕ）を１個含む２飽和トリグリセリドのうち、対称型トリグリセリド（ＳＵＳ）と非対称型トリグリセリド（ＳＳＵ）とのエステル交換油脂（ａ）中における質量比（ＳＵＳ／ＳＳＵ）が０．４５〜０．５５の範囲内となる。 In the transesterification fat (a), a chemical catalyst or an enzyme catalyst is used as the transesterification catalyst in the transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2). Sodium methylate, sodium hydroxide, or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus and the genus Alkalinegenes, which may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Further, both a lipase having regioselectivity and a lipase having no regioselectivity can be used, but it is preferable to use a lipase having no regioselectivity. When a chemical catalyst or an enzyme catalyst having no position selectivity is used as the transesterification reaction catalyst, when the transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2) is completed, the saturated fatty acid (S) is used as the constituent fatty acid. ) And one unsaturated fatty acid (U) among the disaturated triglycerides, the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the transesterified fat (a). ) Is in the range of 0.45 to 0.55.
エステル交換反応に化学触媒を用いる場合、触媒を油脂質量の０．０５〜０．１５質量％添加し、減圧下で８０〜１２０℃に加熱し、０．５〜１．０時間攪拌することでラウリン系油脂（ａ１）とパーム系油脂（ａ２）とのエステル交換反応が平衡状態となって完了し、エステル交換油脂（ａ）を得ることができる。また酵素触媒を用いる場合、リパーゼなどの酵素触媒を油脂質量の０．０１〜１０質量％添加し、４０〜８０℃でエステル交換反応を行うことによりエステル交換反応が平衡状態となって完了し、エステル交換油脂（ａ）を得ることができる。エステル交換反応はカラムによる連続反応、バッチ反応のいずれの方法でも行うことができる。エステル交換反応後、必要に応じて脱色、脱臭などの精製を行う。 When a chemical catalyst is used for the transesterification reaction, the catalyst is added in an amount of 0.05 to 0.15% by mass based on the amount of oil and lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hours. The transesterification reaction between the laurin-based fat (a1) and the palm-based fat (a2) is completed in an equilibrium state, and the transesterified fat (a) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil and lipid, and the transesterification reaction is carried out at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. A transesterified fat (a) can be obtained. The transesterification reaction can be carried out by either a continuous column reaction or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization is performed as necessary.
エステル交換油脂（ａ）は、ヨウ素価が１５〜４５であることが好ましい。ヨウ素価がこの範囲内であると、他の油脂との相溶性がよく、フレーバーリリース、甘み由来のコク味が特に良好である。エステル交換油脂（ａ）は、１種単独で使用してもよく２種以上を組み合わせて使用してもよい。 The transesterified fat (a) preferably has an iodine value of 15 to 45. When the iodine value is within this range, the compatibility with other fats and oils is good, and the flavor release and the rich taste derived from sweetness are particularly good. The transesterified fat (a) may be used alone or in combination of two or more.
本発明のスプレッドと、バタークリーム用油中水型乳化物においてエステル交換油脂（ａ）を使用する場合、これと併用されるエステル交換油脂（ａ）以外の油脂は、特に限定されるものではないが、パーム油、パーム核油、ヤシ油、菜種油、大豆油、コーン油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、シア脂、サル脂、マンゴー油、イリッペ脂、カカオ脂、豚脂（ラード）、牛脂、乳脂、それらを加工（硬化、エステル交換反応、分別のうち１つ以上の処理）、精製（脱酸、脱臭、脱色など）したものを使用できる。これらは１種単独で使用してもよく２種以上を組み合わせて使用してもよい。トリグリセリドの２位に結合されたオレイン酸の含有量や、トリグリセリドＸＯＸおよびＸＯＹの合計量とトリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量を上記の範囲内に調整することが容易である点から、エステル交換油脂（ａ）を使用する場合には、それ以外の油脂として以下に記載する「油脂Ｉ」を使用することができ、その中でも「油脂Ｉ」と「油脂ＩＩ」を併用することが好ましい。エステル交換油脂（ａ）を使用しない場合にも、「油脂Ｉ」と「油脂ＩＩ」を併用することが考慮される。 When the ester-exchanged fat (a) is used in the spread of the present invention and the water-in-oil emulsion for butter cream, the fats and oils other than the ester-exchanged fat (a) used in combination therewith are not particularly limited. However, palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, rice oil, saflower oil, olive oil, sesame oil, shea butter, salf, mango oil, ilippe fat, cacao butter. , Pork fat (lard), beef fat, milk fat, processed (hardened, ester exchange reaction, one or more of sorting) and purified (deoxidized, deodorized, decolorized, etc.) can be used. These may be used alone or in combination of two or more. It is easy to adjust the content of oleic acid bound to the 2-position of triglyceride and the total amount of triglycerides XOX and XOY and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride within the above ranges. Therefore, when the transesterified fat (a) is used, the "fat I" described below can be used as the other fats and oils, and among them, "fat I" and "fat II" are used. It is preferable to use them together. Even when the transesterified fat (a) is not used, it is considered that "fat I" and "fat II" are used in combination.
「油脂Ｉ」とは、トリグリセリドの２位に結合されたラウリン酸と、トリグリセリドの２位に結合されたミリスチン酸との合計含有量が、トリグリセリドの２位構成脂肪酸全体の質量に対して０．５〜７質量％であり、かつＳＯＳ型トリグリセリドおよびＳＯＵ型トリグリセリドの合計含有量がトリグリセリド全体の質量に対して４〜６５質量％である油脂のことを指す。ここでＳＯＳ型トリグリセリドは、１位と３位に飽和脂肪酸、２位にオレイン酸が結合されたトリグリセリド、ＳＯＵ型トリグリセリドは、１位と３位もしくは３位と１位にそれぞれ飽和脂肪酸と不飽和脂肪酸、２位にオレイン酸が結合されたトリグリセリドを示し、「Ｓ」は飽和脂肪酸、「Ｕ」は不飽和脂肪酸、「Ｏ」はオレイン酸を示す。このような油脂Ｉとしては、特に限定されないが、例えば、植物油脂、動物油脂（豚脂（ラード）、牛脂など）、これらの分別油、硬化油、エステル交換油脂が挙げられる。その中でも、パーム系油脂であるパーム油、パーム分別軟質部（パームオレイン）、パームスーパーオレイン、パーム油のエステル交換油脂、パーム分別軟質部のエステル交換油脂、豚脂などを組み合わせて用いることが好ましい。 “Fat I” means that the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is 0. It refers to fats and oils having an amount of 5 to 7% by mass and a total content of SOS-type triglyceride and SOU-type triglyceride of 4 to 65% by mass based on the total mass of triglyceride. Here, the SOS-type triglyceride is a triglyceride in which oleic acid is bound to the 1-position and the 3-position, and the SOU-type triglyceride is a saturated fatty acid and an unsaturated fatty acid in the 1-position and the 3-position or the 3-position and the 1-position, respectively. A fatty acid indicates a triglyceride in which oleic acid is bound at the 2-position, "S" indicates a saturated fatty acid, "U" indicates an unsaturated fatty acid, and "O" indicates an oleic acid. Such fats and oils I are not particularly limited, and examples thereof include vegetable fats and oils, animal fats and oils (pork fat (lard), beef tallow, etc.), fractionated oils thereof, hydrogenated oils, and transesterified fats and oils. Among them, it is preferable to use a combination of palm oil, which is a palm-based fat and oil, palm separated soft part (palm olein), palm super olein, transesterified oil and fat of palm oil, transesterified fat and oil of palm separated soft part, and lard. ..
「油脂ＩＩ」とは、トリグリセリドの２位に結合されたラウリン酸と、トリグリセリドの２位に結合されたミリスチン酸との合計含有量が、トリグリセリドの２位構成脂肪酸全体の質量に対して１質量％未満であり、かつＳＯＳ型トリグリセリドおよびＳＯＵ型トリグリセリドの合計含有量がトリグリセリド全体の質量に対して３〜３４質量％である油脂のことを指し、特に２５℃において流動状を呈する液状油（パーム分別軟質部を除く。）を指す。このような油脂ＩＩとしては、特に限定されないが、例えば、菜種油、大豆油、コーン油、米油、綿実油、ヒマワリ油、ゴマ油、オリーブ油、などが挙げられる。これらは１種単独で使用してもよく、２種以上を併用してもよい。 "Fat and oil II" means that the total content of lauric acid bound to the 2-position of triglyceride and myristic acid bound to the 2-position of triglyceride is 1% by mass with respect to the total mass of the 2-position constituent fatty acids of triglyceride. %, And the total content of SOS-type triglyceride and SOU-type triglyceride is 3 to 34% by mass with respect to the total mass of triglyceride. (Excluding the separated soft part). Examples of such fats and oils II include, but are not limited to, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. These may be used alone or in combination of two or more.
本発明のスプレッドと、バタークリーム用油中水型乳化物において、油脂の含有量は、４５〜８５質量％であることが好ましく、５０〜８０質量％であることがより好ましい。この範囲内であると、口溶け、フレーバーリリース、甘み由来のコク味が特に良好である。 In the spread of the present invention and the water-in-oil emulsion for butter cream, the content of fats and oils is preferably 45 to 85% by mass, more preferably 50 to 80% by mass. Within this range, melting in the mouth, flavor release, and richness derived from sweetness are particularly good.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、油脂の構成脂肪酸としてトランス脂肪酸を含んでもよく、含まなくてもよいが、トランス脂肪酸の摂取量が多くなると、血液中におけるＬＤＬコレステロール量が増加しうる。よって、これを抑制しやすい点から、本発明においては、トリグリセリドの構成脂肪酸中のトランス脂肪酸の含有量は、トリグリセリドの脂肪酸全体の質量に対して３質量％未満である。 The spread of the present invention and the water-in-oil emulsion for butter cream may or may not contain trans fatty acids as constituent fatty acids of fats and oils, but when the intake of trans fatty acids increases, LDL cholesterol in the blood The amount can increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of the trans fatty acid in the constituent fatty acids of the triglyceride is less than 3% by mass with respect to the total mass of the fatty acids of the triglyceride.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、単糖類および二糖類から選ばれる少なくとも１種の糖類を含有する。これらの糖類を含有し、トリグリセリドの２位に結合されたオレイン酸の含有量を上記範囲内とすることで、口溶け、フレーバーリリースが良く、かつ、甘みとともに、フレーバーなどによる本来の風味に加えて、甘み由来のコク味を付与することができる。 The spread of the present invention and the water-in-oil emulsion for butter cream contain at least one saccharide selected from monosaccharides and disaccharides. By keeping the content of oleic acid, which contains these sugars and is bound to the 2-position of triglyceride, within the above range, it melts in the mouth, has good flavor release, and has sweetness in addition to the original flavor of the flavor. , It is possible to impart a rich taste derived from sweetness.
前記糖類のうち、単糖類としては、例えば、グルコース（ブドウ糖）、フルクトース（果糖）、ガラクトース、アラビノースなどが挙げられる。 Among the saccharides, examples of the monosaccharide include glucose (dextrose), fructose (fructose), galactose, arabinose and the like.
前記糖類のうち、二糖類としては、例えば、ショ糖、麦芽糖、乳糖、トレハロース、パラチノース、セロビノースなどが挙げられる。 Among the saccharides, examples of the disaccharide include sucrose, maltose, lactose, trehalose, palatinose, cellobinose and the like.
上記の単糖類および二糖類は、実質の糖含量が同一となるように糖の一部またはすべてを液糖の形態で代替して配合してもよい。 The above-mentioned monosaccharides and disaccharides may be blended by substituting a part or all of the sugars in the form of liquid sugars so that the actual sugar contents are the same.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、前記糖類の含有量が１０〜４０質量％であり、二糖類としてショ糖を含有し、ショ糖の含有量が前記糖類に対して５０質量％以上であることが好ましい。この範囲内であると、口溶け、フレーバーリリース、甘み由来のコク味が特に良好である。その中でも、前記糖類の含有量が１５〜４０質量％であることがより好ましい。この範囲内であると、フレーバーリリース、甘み由来のコク味が特に良好である。 The spread of the present invention and the water-in-oil emulsion for butter cream have a saccharide content of 10 to 40% by mass, contain sucrose as a disaccharide, and have a sucrose content relative to the saccharide. It is preferably 50% by mass or more. Within this range, melting in the mouth, flavor release, and richness derived from sweetness are particularly good. Among them, the content of the saccharide is more preferably 15 to 40% by mass. Within this range, flavor release and richness derived from sweetness are particularly good.
上記の糖類は、高速液体クロマトグラフィー（ＨＰＬＣ）法により定性、定量分析をすることができる。定量分析では、カラムによる分離の後、ディテクターで検出しクロマトグラムを作成し、クロマトグラムの溶出位置により分子種を特定し、ピークの面積から濃度を計算する。 The above saccharides can be qualitatively and quantitatively analyzed by a high performance liquid chromatography (HPLC) method. In the quantitative analysis, after separation by a column, it is detected by a detector to prepare a chromatogram, the molecular species is specified by the elution position of the chromatogram, and the concentration is calculated from the peak area.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、以上に説明した油脂および前記糖類以外に、水を含有する。水は、本発明のスプレッドと、バタークリーム用油中水型乳化物における水相を構成し、これらを製造する際には、前記糖類は水に溶解して水相に含まれる。本発明のスプレッドと、バタークリーム用油中水型乳化物において、前記糖類と水との質量比（前記糖類／水）は、本発明の効果を得る点や、前記糖類の溶解性などの点から、０．８〜２．７であることが好ましく、１．０〜１．８であることがより好ましい。 The spread of the present invention and the water-in-oil emulsion for butter cream contain water in addition to the fats and oils and the sugars described above. Water constitutes the spread of the present invention and the aqueous phase in the water-in-oil emulsion for butter cream, and when these are produced, the saccharides are dissolved in water and contained in the aqueous phase. In the spread of the present invention and the water-in-oil emulsion for butter cream, the mass ratio of the saccharide to water (the saccharide / water) is such that the effect of the present invention is obtained and the solubility of the saccharide is obtained. Therefore, it is preferably 0.8 to 2.7, and more preferably 1.0 to 1.8.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、安定な乳化物とするために、乳化剤を配合することが好ましい。乳化剤としては、例えば、レシチン、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、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脂肪酸エステルなどが挙げられる。上記乳化剤の中でもグリセリン脂肪酸エステル、特にモノグリセリン不飽和脂肪酸エステルは、スプレッド、バタークリームの口溶け、ラストのフレーバーリリースがさらに良く、甘み由来のコク味をより付与することができるのでより好ましい。本発明のスプレッドと、バタークリーム用油中水型乳化物を製造する際には、油溶性乳化剤は油相に添加し、水溶性乳化剤は水相に添加することが好ましい。 The spread of the present invention and the water-in-oil emulsion for butter cream preferably contain an emulsifier in order to obtain a stable emulsion. Examples of the emulsifier include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, and polyoxyethylene. Examples include sorbitan fatty acid ester. Among the above emulsifiers, glycerin fatty acid ester, particularly monoglycerin unsaturated fatty acid ester, is more preferable because it has better spread, butter cream melting in the mouth, and last flavor release, and can further impart a rich taste derived from sweetness. When producing the spread of the present invention and the water-in-oil emulsion for butter cream, it is preferable to add the oil-soluble emulsifier to the oil phase and the water-soluble emulsifier to the aqueous phase.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、乳化剤の含有量が０．５質量％以下であることが好ましく、０．００１〜０．５質量％以下であることがより好ましく、０．０１〜０．３質量％以下であることがさらに好ましい。乳化剤の含有量がこの範囲内であると、乳化剤の異味、雑味が抑制されて、口溶け、フレーバーリリースが良く、かつ、甘みとともに、フレーバーや油脂による本来の風味に加えて、甘み由来のコク味を付与することができるという本発明の効果を得るのに適している。 The spread of the present invention and the water-in-oil emulsion for butter cream preferably have an emulsifier content of 0.5% by mass or less, more preferably 0.001 to 0.5% by mass or less. , 0.01 to 0.3% by mass or less, more preferably. When the content of the emulsifier is within this range, the unpleasant taste and miscellaneous taste of the emulsifier are suppressed, the mouth melts and the flavor is released well, and the sweetness is added to the original flavor of the flavor and fats and oils, and the richness derived from the sweetness. It is suitable for obtaining the effect of the present invention that the taste can be imparted.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、風味付与のため、呈味成分としてフレーバーを配合することが好ましい。フレーバーとしては、例えば、バターフレーバー、ミルクフレーバー、クリームフレーバー、チーズフレーバー、チョコレートフレーバー、コーヒーフレーバー、紅茶フレーバー、カスタードフレーバー、ナッツフレーバー、フルーツフレーバー、はちみつフレーバー、メイプルフレーバーなどが挙げられる。本発明のスプレッドと、バタークリーム用油中水型乳化物は、油溶性フレーバーが好ましく使用される。 The spread of the present invention and the water-in-oil emulsion for butter cream preferably contain a flavor as a taste component in order to impart flavor. Examples of the flavor include butter flavor, milk flavor, cream flavor, cheese flavor, chocolate flavor, coffee flavor, black tea flavor, custard flavor, nut flavor, fruit flavor, honey flavor, maple flavor and the like. Oil-soluble flavors are preferably used for the spread of the present invention and the water-in-oil emulsion for butter cream.
本発明のスプレッドと、バタークリーム用油中水型乳化物には、以上の各成分以外に、本発明の効果を損なわない範囲内において、他の成分を配合することができる。このような他の成分としては、特に限定されるものではないが、例えば、乳、乳製品、乳製品を酵素処理した呈味剤、蛋白質、卵、卵黄、上記以外の糖質、塩類、酸味料、ｐＨ調整剤、抗酸化剤、香辛料、増粘剤、着色成分、酒類、酵素、アミノ酸、粉末油脂などが挙げられる。乳としては、牛乳などが挙げられる。乳製品としては、脱脂乳、生クリーム、チーズ（ナチュラルチーズ、プロセスチーズなど）、発酵乳、濃縮乳、脱脂濃縮乳、無糖れん乳、加糖れん乳、無糖脱脂れん乳、加糖脱脂れん乳、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白濃縮ホエイパウダー、ホエイチーズ（ＷＣ）、ホエイ蛋白コンセントレート（ＷＰＣ）、ホエイ蛋白アイソレート（ＷＰＩ）、バターミルクパウダー、トータルミルクプロテイン、カゼインナトリウム、カゼインカリウムなどが挙げられる。蛋白質としては、大豆蛋白、エンドウ豆蛋白、小麦蛋白などの植物蛋白などが挙げられる。糖質としては、マルトトリオースなどの三糖類、オリゴ糖、糖アルコール、デンプン、デンプン分解物、イヌリン（アガベイヌリン等）などの多糖類や、ステビアやアスパルテームなどの甘味料などが挙げられる。抗酸化剤としては、Ｌ−アスコルビン酸、Ｌ−アスコルビン酸誘導体、トコフェロール、トコトリエノール、リグナン、ユビキノン類、キサンチン類、オリザノール、植物ステロール、カテキン類、ポリフェノール類、茶抽出物などが挙げられる。香辛料としては、カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロンなどが挙げられる。増粘剤としては、カラギナン、キサンタンガム、グァーガム、カルボキシメチルセルロース（ＣＭＣ）、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）などが挙げられる。着色成分としては、カロテン、アナトー、アスタキサンチンなどが挙げられる。 In addition to the above components, other components can be added to the spread of the present invention and the water-in-oil emulsion for butter cream as long as the effects of the present invention are not impaired. Such other components are not particularly limited, but are, for example, milk, dairy products, taste agents obtained by enzyme-treating dairy products, proteins, eggs, egg yolks, sugars, salts, and acidities other than the above. Examples thereof include agents, pH adjusters, antioxidants, spices, thickeners, coloring components, alcoholic beverages, enzymes, amino acids, and powdered fats and oils. Examples of milk include milk. As dairy products, skim milk, fresh cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sweetened milk, sugar-free skim milk, sugar-free skim milk , Full-fat milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, casein Examples include sodium and potassium casein. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of carbohydrates include trisaccharides such as maltotriose, oligosaccharides, sugar alcohols, starches, starch decomposition products, polysaccharides such as inulin (agabeinulin and the like), and sweeteners such as stevia and aspartame. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthins, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the thickener include carrageenan, xanthan gum, guar gum, carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC) and the like. Examples of the coloring component include carotene, annatto, and astaxanthin.
本発明のスプレッドと、バタークリーム用油中水型乳化物は、次の手順で製造することができる。 The spread of the present invention and the water-in-oil emulsion for butter cream can be produced by the following procedure.
まず油相と水相を調製する。油相は、油脂を含有し、その他に油溶性乳化剤、油溶性フレーバーなどを使用する場合には、これらを油相に添加する。水相は、単糖類および二糖類から選ばれる少なくとも１種の前記糖類を添加し、その他に水溶性の成分を使用する場合には、これらを水相に添加する。これらの油相と水相は、好ましくは５０〜９０℃、より好ましくは６５〜８５℃に加熱し、添加した成分を完全に溶解しておくことが望ましい。これらの油相と水相を加熱下で混合し乳化する。例えば、加熱された油相に加熱された水相をゆっくりと添加しながら乳化する。その後、必要に応じて、フレーバーなどの他の添加成分を加えてもよい。 First, the oil phase and the aqueous phase are prepared. The oil phase contains oils and fats, and when other oil-soluble emulsifiers, oil-soluble flavors and the like are used, these are added to the oil phase. In the aqueous phase, at least one of the above saccharides selected from monosaccharides and disaccharides is added, and when other water-soluble components are used, these are added to the aqueous phase. It is desirable that these oil and aqueous phases are heated to preferably 50 to 90 ° C., more preferably 65 to 85 ° C. to completely dissolve the added components. These oil and aqueous phases are mixed under heating and emulsified. For example, emulsification is performed by slowly adding the heated aqueous phase to the heated oil phase. Then, if necessary, other additive components such as flavor may be added.
その後、加熱された乳化物をコンビネーター、パーフェクター、ボテーター、ネクサスなどの冷却混合機により急冷捏和し、可塑化して本発明のスプレッドと、バタークリーム用油中水型乳化物を可塑性油脂として得ることができる。また、必要に応じて冷却混合機において窒素ガスなどの不活性ガスを吹き込んだり、急冷捏和後に、可塑性油脂を熟成（テンパリング）してもよい。 After that, the heated emulsion is rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, botator, or nexus, and plasticized to use the spread of the present invention and the water-in-oil emulsion for butter cream as plastic fats and oils. Obtainable. Further, if necessary, an inert gas such as nitrogen gas may be blown into the cooling mixer, or the plastic fat and oil may be aged (tempered) after quenching and kneading.
本発明のスプレッドは主に、パンや菓子などのベーカリー製品の表面に塗り広げて、あるいはベーカリー製品に充填（注入）、サンドしたり、また食材や呈味素材を入れるパンや菓子などに塗布し、食材や呈味素材の水分がパンや菓子に移行するのを防止する目的などに使用される。 The spread of the present invention is mainly spread on the surface of bakery products such as bread and confectionery, or filled (injected) and sanded in bakery products, and applied to bread and confectionery containing ingredients and taste ingredients. , Used for the purpose of preventing the transfer of water from foodstuffs and flavoring ingredients to bread and confectionery.
本発明のバタークリーム用油中水型乳化物は、単独で使用するか、あるいは他の原材料と共に配合して起泡させることで、バタークリームを製造することができる。起泡（クリーミング）は、公知の方法によって起泡させることで行うことができる。例えば、電動式もしくは手動の泡立て器を用いて、比重が適度に軽くなるまで含気させることにより行うことができる。このバタークリームは、比重が好ましくは０．８以下、より好ましくは０．３〜０．７である。 The water-in-oil emulsion for butter cream of the present invention can be used alone or mixed with other raw materials and foamed to produce butter cream. Foaming (creaming) can be performed by foaming by a known method. For example, it can be carried out by aerating with an electric or manual whisk until the specific density becomes moderately light. This butter cream has a specific gravity of preferably 0.8 or less, more preferably 0.3 to 0.7.
本発明のバタークリーム用油中水型乳化物は、トランス脂肪酸量を低減した油脂配合において、口溶け、フレーバーリリースが良く、かつ、甘みとともに、本来の風味に加えて甘み由来のコク味を付与することができることから、本発明のバタークリーム用油中水型乳化物を単独で使用して起泡させることが好ましい。本発明のバタークリーム用油中水型乳化物を単独で使用することで、他の原材料との混合工程を要することなくワンタッチの操作でバタークリームを製造することができ、作業性に優れている。 The water-in-oil emulsion for butter cream of the present invention has good melt-in-the-mouth and flavor release in a fat-and-fat formulation with a reduced amount of trans fatty acids, and imparts sweetness as well as richness derived from sweetness in addition to the original flavor. Therefore, it is preferable to use the water-in-oil emulsion for butter cream of the present invention alone to foam. By using the water-in-oil emulsion for butter cream of the present invention alone, butter cream can be produced by one-touch operation without requiring a mixing step with other raw materials, and is excellent in workability. ..
本発明のバタークリーム用油中水型乳化物を他の原材料と共に配合して起泡させる場合、その配合量は、本発明のバタークリーム用油中水型乳化物による効果を損なわない範囲が考慮される。このような他の原材料としては、呈味成分などが挙げられる。 When the water-in-oil emulsion for butter cream of the present invention is blended with other raw materials and foamed, the blending amount is considered within a range that does not impair the effect of the water-in-oil emulsion for butter cream of the present invention. Will be done. Examples of such other raw materials include taste components and the like.
本発明のバタークリーム用油中水型乳化物により得られるバタークリームは、ナッペ用、フィリング用、サンド用、注入用、トッピング用などとして、パン、菓子、ケーキなどに好適に用いることができる。 The butter cream obtained by the water-in-oil emulsion for butter cream of the present invention can be suitably used for bread, confectionery, cakes and the like for nappes, fillings, sands, injections, toppings and the like.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。
（１）油中水型乳化物の作製
（１−１）油脂
表１および表３に示す油脂配合において、エステル交換油脂には、次のエステル交換油脂１〜５を使用した。
（エステル交換油脂１）
パーム核油２０質量％、パーム核極度硬化油７．５質量％、パーム油５７．５質量％、パーム極度硬化油１５質量％を混合して１１０℃に加熱し、十分に脱水させた後、化学触媒としてナトリウムメチラートを油脂量の０．０８質量％添加し、減圧下、１００℃で０．５時間攪拌しながらエステル交換反応を行った。エステル交換反応後、水洗して触媒を除去し、活性白土を用いて脱色し、さらに脱臭を行ってヨウ素価３５のエステル交換油脂１を得た。
（エステル交換油脂２）
パーム核油２０質量％、パーム核極度硬化油７．５質量％、パーム油６２．５質量％、パーム極度硬化油１０質量％を原料として、エステル交換油脂１の製法に準じてエステル交換反応等を行い、ヨウ素価３７のエステル交換油脂２を得た。
（エステル交換油脂３）
パーム核油５３質量％、パーム油４７質量％を原料として、エステル交換油脂１の製法に準じてエステル交換反応等を行い、ヨウ素価３６のエステル交換油脂３を得た。
（エステル交換油脂４）
パーム分別軟質油（ヨウ素価５６）を原料として、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂４を得た。
（エステル交換油脂５）
パーム油（ヨウ素価５３）を原料として、エステル交換油脂１の製法に準じてエステル交換反応等を行い、エステル交換油脂５を得た。
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
(1) Preparation of water-in-oil emulsion (1-1) Fats and oils In the fats and oils blended shown in Tables 1 and 3, the following transesterified fats and oils 1 to 5 were used as the transesterified fats and oils.
(Transesterified fats and oils 1)
After mixing 20% by mass of palm kernel oil, 7.5% by mass of palm nuclear extremely hardened oil, 57.5% by mass of palm oil, and 15% by mass of palm kernel oil, heating to 110 ° C. and sufficiently dehydrating the oil. 0.08% by mass of sodium methylate was added as a chemical catalyst, and the ester exchange reaction was carried out under reduced pressure with stirring at 100 ° C. for 0.5 hours. After the transesterification reaction, the mixture was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified fat 1 having an iodine value of 35.
(Transesterified fats and oils 2)
Using 20% by mass of palm kernel oil, 7.5% by mass of palm nucleus extremely hydrogenated oil, 62.5% by mass of palm oil, and 10% by mass of palm extremely hydrogenated oil as raw materials, a transesterification reaction, etc., according to the method for producing transesterified oil 1 To obtain transesterified oil and fat 2 having an iodine value of 37.
(Transesterified fats and oils 3)
Using 53% by mass of palm kernel oil and 47% by mass of palm oil as raw materials, a transesterification reaction or the like was carried out according to the method for producing transesterified oil 1 to obtain transesterified oil 3 having an iodine value of 36.
(Transesterified fats and oils 4)
Using palm fractionated soft oil (iodine value 56) as a raw material, a transesterification reaction or the like was carried out according to the method for producing transesterified oil 1 to obtain transesterified oil 4.
(Transesterified fats and oils 5)
Using palm oil (iodine value 53) as a raw material, a transesterification reaction or the like was carried out according to the method for producing transesterified oil 1 to obtain transesterified oil 5.
表１および表３において、全油脂におけるトリグリセリドの２位に結合されたオレイン酸の含有量、トリグリセリドの２位に結合されたラウリン酸およびミリスチン酸の合計量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定した。なお、これらの含有量は、上記試験法のとおり、リパーゼ溶液で処理後のモノアシルグリセリン画分をガスクロマトグラフィーで測定した全ピーク面積である油脂全量（油脂の２位構成脂肪酸全体の質量）を基準としている。 In Tables 1 and 3, the content of oleic acid bound to the 2-position of triglyceride in the total fat and oil, and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride are determined by gas chromatography (reference fat analysis test). It was measured by the method (Public Interest Incorporated Association Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Sho 2-2013 2-position fatty acid composition"). As described in the above test method, these contents are the total peak area of the monoacylglycerin fraction after treatment with the lipase solution measured by gas chromatography (mass of the total fatty acid at the 2-position of the fat). Is the standard.
油脂組成物におけるＸＯＸ、ＸＯＹの各含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定し、脂肪酸量を用いて計算にて求めた。 The contents of XOX and XOY in the fat and oil composition are determined by the gas chromatograph method (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph)". Method) ”and“ Shou 2-2013 2-position fatty acid composition ”), and calculated using the amount of fatty acid.
油脂におけるトランス脂肪酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．４．３−２０１３ トランス脂肪酸含量（キャピラリーガスクロマトグラフ法）」で測定した。なお、トランス脂肪酸の含有量は、添加量既知の内部標準物質（ヘプタデカン酸）との面積比により算出した。 The content of trans fatty acids in fats and oils is measured by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.4.3-2013 trans fatty acid content (capillary gas chromatograph method)". The content of trans fatty acid was calculated by the area ratio with the internal standard substance (heptadecanoic acid) whose addition amount is known.
油脂におけるヨウ素価は、基準油脂分析試験法（公益社団法人日本油化学会）の「２．３．４．１−２０１３ヨウ素価（ウィイス−シクロヘキサン法）」により測定した。 The iodine value in fats and oils was measured by the standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)".
（１−２）乳化剤
表２および表４の実施例および比較例において、乳化剤には、次の乳化剤１〜４を使用した。
（乳化剤１）
エマルジーＭＯ 理研ビタミン（株）：モノグリセリン不飽和脂肪酸エステル
（乳化剤２）
レシチンＭ 昭和産業（株）
（乳化剤３）
サンソフトＱ−１７１０Ｓ 太陽化学（株）：デカオレイン酸デカグリセリン脂肪酸エステル
（乳化剤４）
ＳＹグリスターＣＲ-５００ 阪本薬品工業（株）：ポリグリセリン縮合リシノレイン酸エステル
(1-2) Emulsifiers In the examples and comparative examples of Tables 2 and 4, the following emulsifiers 1 to 4 were used as emulsifiers.
(Emulsifier 1)
Emulsie MO RIKEN Vitamin Co., Ltd .: Monoglycerin unsaturated fatty acid ester (emulsifier 2)
Lecithin M Showa Sangyo Co., Ltd.
(Emulsifier 3)
Sunsoft Q-1710S Taiyo Kagaku Co., Ltd .: Decaoleic acid decaglycerin fatty acid ester (emulsifier 4)
SY Glycer CR-500 Sakamoto Yakuhin Kogyo Co., Ltd .: Polyglycerin condensed ricinoleic acid ester
（１−３）糖質
表２の実施例および比較例において、糖質には、次の単糖、二糖、および三糖を使用した。
（単糖 ブドウ糖）
昭和含水結晶ぶどう糖（ＣＲＤ） 昭和産業（株）：ブドウ糖９１．２％含有
（単糖 果糖）
フルーツシュガー 日新製糖（株）
（二糖 ショ糖）
精製上白糖ＳＴ２０ 大日本明治製糖（株）
（二糖 麦芽糖）
サンマルト-Ｓ 三和澱粉工業（株）
（三糖 マルトトリオース）
オリゴトース 三菱化学フーズ（株）
(1-3) Sugars In the examples and comparative examples in Table 2, the following monosaccharides, disaccharides, and trisaccharides were used as sugars.
(Monosaccharide glucose)
Showa Hydrous Crystalline Glucose (CRD) Showa Sangyo Co., Ltd .: Contains 91.2% glucose (monosaccharide fructose)
Fruit Sugar Nissin Sugar Co., Ltd.
(Disaccharide sucrose)
Refined Johakuto ST20 Dai-Nippon Meiji Sugar Co., Ltd.
(Disaccharide maltose)
Sanwadenpunkogyo Co., Ltd.
(Trisaccharide maltotriose)
Oligotose Mitsubishi Chemical Foods Co., Ltd.
＜油中水型乳化物の作製＞
表２の実施例１〜１３、比較例１〜４、および表４の実施例１〜１３、比較例１〜４に示す配合で油中水型に乳化した後、パーフェクターによって急冷捏和して、各油中水型乳化物を得た。具体的には、実施例１では、油脂配合１となる比率で各油脂を調合し、油中水型乳化物の油脂部とし、この油脂部５６．７５質量％に各乳化剤を総量として０．１５質量％、ミルクフレーバー０．１質量％を添加し、７０℃まで加熱攪拌し、完全に乳化剤を溶解したものを油相とした。水１８質量％にショ糖２５質量％を加熱攪拌しながら完全に溶解したものを水相とし、該油相に該水相を添加し、プロペラを用いて油中水型に乳化した後、パーフェクターによって急冷捏和して、表２の組成となる油中水型乳化物を可塑性油脂として得た。
表２の実施例２〜１３、比較例１〜４、および表４の実施例１〜１３、比較例１〜４も実施例１と同様な方法で各油中水型乳化物を得た。
<Preparation of water-in-oil emulsion>
After emulsifying into a water-in-oil type with the formulations shown in Examples 1 to 13 and Comparative Examples 1 to 4 in Table 2 and Examples 1 to 13 and Comparative Examples 1 to 4 in Table 4, the mixture was rapidly cooled and kneaded by a perfector. Each oil-in-oil emulsion was obtained. Specifically, in Example 1, each fat and oil was blended at a ratio of 1 for blending fat and oil to form a fat and oil portion of a water-in-oil emulsion, and the total amount of each emulsifier was 0. 15% by mass and 0.1% by mass of milk flavor were added, and the mixture was heated and stirred to 70 ° C. to completely dissolve the emulsifier to prepare an oil phase. A solution obtained by completely dissolving 25% by mass of sucrose in 18% by mass of water while heating and stirring is used as an aqueous phase, the aqueous phase is added to the oil phase, emulsified into a water-in-oil type using a propeller, and then perfect. The water-in-oil emulsion having the composition shown in Table 2 was obtained as a plastic fat and oil by quenching and kneading with a tar.
Examples 2 to 13 and Comparative Examples 1 to 4 in Table 2, and Examples 1 to 13 and Comparative Examples 1 to 4 in Table 4 also obtained water-in-oil emulsions in the same manner as in Example 1.
（２）評価
（２−１）スプレッド
実施例１〜１３、比較例１〜４の各油中水型乳化物（スプレッドマーガリン）について次の評価を行った。
＜評価＞
以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準臭覚テストを実施し、その各々のテストで適合と判定された２０〜４０代の男性５名、女性７名を選抜した。
(2) Evaluation (2-1) Spread The following evaluation was performed on each of the water-in-oil emulsions (spread margarine) of Examples 1 to 13 and Comparative Examples 1 to 4.
<Evaluation>
In the following evaluations, the panel conducted the five tastes (sweetness, acidity, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test, and in each test Five men and seven women in their 20s and 40s who were judged to be suitable were selected.
［スプレッドマーガリンの口溶け］
各油中水型乳化物を１０℃で５日保存した後の口溶け感を以下の基準で評価した。
評価基準
◎：パネル１２名中１０〜１２名が、口溶けが良いと評価した。
○：パネル１２名中７〜９名が、口溶けが良いと評価した。
△：パネル１２名中４〜６名が、口溶けが良いと評価した。
×：パネル１２名中１〜３名が、口溶けが良いと評価した。
[Spread margarine melts in the mouth]
The feeling of melting in the mouth after each water-in-oil emulsion was stored at 10 ° C. for 5 days was evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that they had good melting in the mouth.
◯: 7 to 9 out of 12 panels evaluated that the mouth melted well.
Δ: 4 to 6 out of 12 panels evaluated that the mouth melted well.
X: 1 to 3 out of 12 panels evaluated that it melted in the mouth well.
[スプレッドマーガリンのラストのフレーバーリリース]
評価基準
各油中水型乳化物を１０℃で５日保存した後のミルクフレーバーのリリース度合いを以下の基準で評価した。
ここでフレーバーリリースは、食した後に口の中に感じるフレーバー感であるラストのフレーバーリリースを評価した。
評価基準
点数
４点：ラストのフレーバーリリースが非常に速く、風味を強く感じる。
３点：ラストのフレーバーリリースが速く、風味を強く感じる。
２点：ラストのフレーバーリリースがやや遅く、風味が若干薄れる。
１点：ラストのフレーバーリリースが遅く、風味が弱い。
平均点
◎：平均点が３．５以上
〇：平均点が３以上３．５未満
△：平均点が２以上３未満
×：平均点が２未満
[Spread Margarine Last Flavor Release]
Evaluation Criteria The degree of release of milk flavor after storing each water-in-oil emulsion at 10 ° C. for 5 days was evaluated according to the following criteria.
Here, the flavor release evaluated the last flavor release, which is the flavor feeling felt in the mouth after eating.
Evaluation criteria 4 points: The last flavor release is very fast, and the flavor is strongly felt.
3 points: The last flavor is released quickly and the flavor is strong.
2 points: The last flavor release is a little late, and the flavor is slightly diminished.
1 point: The last flavor release is slow and the flavor is weak.
Average score ◎: Average score is 3.5 or more 〇: Average score is 3 or more and less than 3.5 △: Average score is 2 or more and less than 3 ×: Average score is less than 2
［スプレッドマーガリンのコク味（甘み由来）］
各油中水型乳化物のスプレッドマーガリンを１０℃で５日保存した後のミルク風味にコク味があるかを比較例１のスプレッドマーガリンと比較し、以下の基準により評価した。
評価基準
◎：パネル１２名中１０〜１２名が、コク味があると評価した。
○：パネル１２名中７〜９名が、コク味があると評価した。
△：パネル１２名中４〜６名が、コク味があると評価した。
×：パネル１２名中１〜３名が、コク味があると評価した。
[Spread margarine richness (derived from sweetness)]
Whether or not the milk flavor of the spread margarine of each water-in-oil emulsion was stored at 10 ° C. for 5 days was compared with the spread margarine of Comparative Example 1 and evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that they had a rich taste.
◯: 7 to 9 out of 12 panels evaluated that they had a rich taste.
Δ: 4 to 6 out of 12 panels evaluated that they had a rich taste.
X: 1 to 3 out of 12 panels evaluated that they had a rich taste.
［塗り易さ（作業性）］
２０℃に調温したスプレッドマーガリン５ｇをスパテラにとりステンレス製の板に塗布し、以下の基準で評価した。
評価基準
５：薄く、非常に滑らかに伸展する。
４：薄く、滑らかに伸展する。
３：若干厚みはあるが、滑らかに伸展する。
２：厚みがあり、伸展性が悪い。
１：伸展しない、又は伸展するが、途中で切れる。
[Easy to apply (workability)]
5 g of spread margarine adjusted to 20 ° C. was taken on a spatula and applied to a stainless steel plate, and evaluated according to the following criteria.
Evaluation Criterion 5: Thin and stretches very smoothly.
4: Thin and smooth extension.
3: Although it is slightly thick, it extends smoothly.
2: It is thick and has poor extensibility.
1: Does not extend or extends, but cuts in the middle.
上記の評価結果を表２に示す。表２では、評価基準の指標として◎と〇は課題解決に至っている、△は、原則として課題解決までは至っていない、×は、課題解決は不可と判定した。４つの評価項目が全て◎と〇であることを課題解決において望ましい指標とし、△は４つの評価項目のうち１個以下が必須で、望ましくは０個である。 The above evaluation results are shown in Table 2. In Table 2, ◎ and 〇 are judged to have solved the problem, △ is judged to have not solved the problem in principle, and × is judged to be impossible to solve the problem. It is a desirable index for problem solving that all four evaluation items are ⊚ and 〇, and one or less of the four evaluation items is indispensable, and preferably 0.
（２−２）バタークリーム
＜バタークリームの作製＞
上記で得た油中水型乳化物を１０℃で５日保存した後、１５℃に調温して、卓上ミキサー（Ｋｉｔｃｈｅｎ Ａｉｄ社）を用いて、調温した油中水型乳化物５００ｇを多羽ホイッパーで速度１にて３０秒クリーミングした後、速度４にて比重０．５まで含気させてバタークリームを得た。
(2-2) Butter cream <Making butter cream>
The water-in-oil emulsion obtained above was stored at 10 ° C. for 5 days, then adjusted to 15 ° C., and 500 g of the water-in-oil emulsion was adjusted in temperature using a tabletop mixer (Kitchen Aid). After creaming at a speed of 1 for 30 seconds with a multi-blade whipper, the mixture was aerated to a specific gravity of 0.5 at a speed of 4 to obtain butter cream.
＜評価＞
以下の評価において、パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準臭覚テストを実施し、その各々のテストで適合と判定された２０〜４０代の男性５名、女性７名を選抜した。
<Evaluation>
In the following evaluations, the panel conducted the five tastes (sweetness, acidity, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test, and in each test Five men and seven women in their 20s and 40s who were judged to be suitable were selected.
［バタークリームの口溶け］
各油脂組成物を起泡させたバタークリームの口溶け感を以下の基準で評価した。
評価基準
◎：パネル１２名中１０〜１２名が、口溶けが良いと評価した。
○：パネル１２名中７〜９名が、口溶けが良いと評価した。
△：パネル１２名中４〜６名が、口溶けが良いと評価した。
×：パネル１２名中１〜３名が、口溶けが良いと評価した。
[Butter cream melts in the mouth]
The melt-in-the-mouth feeling of the butter cream in which each oil / fat composition was foamed was evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that they had good melting in the mouth.
◯: 7 to 9 out of 12 panels evaluated that the mouth melted well.
Δ: 4 to 6 out of 12 panels evaluated that the mouth melted well.
X: 1 to 3 out of 12 panels evaluated that it melted in the mouth well.
[バタークリームのラストのフレーバーリリース]
各油脂組成物を起泡させたバタークリームのミルクフレーバーのリリース度合いを以下の基準で評価した。
ここでフレーバーリリースは、食した後に口の中に感じるフレーバー感であるラストのフレーバーリリースを評価した。
評価基準
点数
４点：ラストのフレーバーリリースが非常に速く、風味を強く感じる。
３点：ラストのフレーバーリリースが速く、風味を強く感じる。
２点：ラストのフレーバーリリースがやや遅く、風味が若干薄れる。
１点：ラストのフレーバーリリースが遅く、風味が弱い。
平均点
◎：平均点が３．５以上
〇：平均点が３以上３．５未満
△：平均点が２以上３未満
×：平均点が２未満
[Last flavor release of butter cream]
The degree of release of the milk flavor of the butter cream in which each fat composition was foamed was evaluated according to the following criteria.
Here, the flavor release evaluated the last flavor release, which is the flavor feeling felt in the mouth after eating.
Evaluation criteria 4 points: The last flavor release is very fast, and the flavor is strongly felt.
3 points: The last flavor is released quickly and the flavor is strong.
2 points: The last flavor release is a little late, and the flavor is slightly diminished.
1 point: The last flavor release is slow and the flavor is weak.
Average score ◎: Average score is 3.5 or more 〇: Average score is 3 or more and less than 3.5 △: Average score is 2 or more and less than 3 ×: Average score is less than 2
［バタークリームのコク味（甘み由来）］
各油脂組成物を起泡させたバタークリームのミルク風味にコク味があるかを比較例５のバタークリームと比較し、以下の基準により評価した。
評価基準
◎：パネル１２名中１０〜１２名が、コク味があると評価した。
○：パネル１２名中７〜９名が、コク味があると評価した。
△：パネル１２名中４〜６名が、コク味があると評価した。
×：パネル１２名中１〜３名が、コク味があると評価した。
[Butter cream richness (derived from sweetness)]
Whether or not the milk flavor of the butter cream in which each oil / fat composition was foamed had a rich taste was compared with the butter cream of Comparative Example 5 and evaluated according to the following criteria.
Evaluation Criteria ⊚: 10 to 12 out of 12 panels evaluated that they had a rich taste.
◯: 7 to 9 out of 12 panels evaluated that they had a rich taste.
Δ: 4 to 6 out of 12 panels evaluated that they had a rich taste.
X: 1 to 3 out of 12 panels evaluated that they had a rich taste.
[クリーミング性]
上記で得た油中水型乳化物を１０℃で５日保存した後、１５℃に４時間調温して、卓上ミキサー（Ｋｉｔｃｈｅｎ Ａｉｄ社）を用いて、調温した油中水型乳化物５００ｇを多羽ホイッパーで以下の条件でクリーミングしミキシング開始から比重が０．５よりも軽くなるまでのミキシング時間で評価した。
ミキシングスピード条件は、(1) 開始から３０秒はスピード１、(2) 開始から３０秒経過後はスピード４とし、クリーミング開始から６分後、８分後、１０分後にミキシングを止め比重を測定し、以下の評価基準によりクリーミング性を評価した。
評価基準
◎：６分未満。
○：６分以上、８分未満。
△：８分以上、１０分未満。
×：１０分以上。
[Creaming property]
The water-in-oil emulsion obtained above was stored at 10 ° C. for 5 days, then adjusted to 15 ° C. for 4 hours, and the temperature of the water-in-oil emulsion was adjusted using a desktop mixer (Kitchen Aid). 500 g was creamed with a multi-blade whipper under the following conditions and evaluated by the mixing time from the start of mixing until the specific gravity became lighter than 0.5.
The mixing speed conditions are (1) speed 1 for 30 seconds from the start, (2) speed 4 30 seconds after the start, stop mixing 6 minutes, 8 minutes, and 10 minutes after the start of creaming, and measure the specific density. Then, the creaming property was evaluated according to the following evaluation criteria.
Evaluation criteria ◎: Less than 6 minutes.
◯: 6 minutes or more and less than 8 minutes.
Δ: 8 minutes or more and less than 10 minutes.
X: 10 minutes or more.
上記の評価結果を表４に示す。表４では、評価基準の指標として◎と〇は課題解決に至っている、△は、原則として課題解決までは至っていない、×は、課題解決は不可と判定した。４つの評価項目が全て◎と〇であることを課題解決において望ましい指標とし、△は４つの評価項目のうち１個以下が必須で、望ましくは０個である。 The above evaluation results are shown in Table 4. In Table 4, ◎ and 〇 have reached the problem-solving as indicators of the evaluation criteria, △ has not reached the problem-solving in principle, and × has judged that the problem-solving is impossible. It is a desirable index for problem solving that all four evaluation items are ⊚ and 〇, and one or less of the four evaluation items is indispensable, and preferably 0.
Claims (9)
前記糖類の含有量が１０〜４０質量％であり、前記二糖類としてショ糖を含有し、ショ糖の含有量が前記糖類全体の質量に対して５０質量％以上である油中水型乳化物からなるスプレッド。 The content of oleic acid, which contains at least one saccharide selected from monosaccharides and disaccharides and is bound to the 2-position of triglyceride, is 40 to 50 with respect to the total mass of fatty acids bound to the 2-position of triglyceride. It is by mass%, and the content of trans fatty acid in the constituent fatty acids of triglyceride is less than 3% by mass with respect to the total mass of fatty acids of triglyceride.
A water-in-oil emulsion having a saccharide content of 10 to 40% by mass, sucrose as the disaccharide, and a sucrose content of 50% by mass or more based on the total mass of the saccharide. Spread consisting of.
Ｘ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｙ：炭素数１６以上の不飽和脂肪酸）。 The total amount of triglyceride XOX and XOY is 15 to 45% by mass based on the total mass of triglyceride, and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride is bound to the 2-position of triglyceride. The spread according to claim 1, which is 0.1 to 6% by mass based on the total mass of the fatty acid (however, X, O and Y in the triglycerides XOX and XOY are as follows.
X : Saturated fatty acid with 16 or more carbon atoms O: Oleic acid
Y : Unsaturated fatty acid having 16 or more carbon atoms).
前記糖類の含有量が１０〜４０質量％であり、前記二糖類としてショ糖を含有し、ショ糖の含有量が前記糖類全体の質量に対して５０質量％以上である油中水型乳化物からなるバタークリーム用油中水型乳化物。 The content of oleic acid, which contains at least one saccharide selected from monosaccharides and disaccharides and is bound to the 2-position of triglyceride, is 35 to 58% by mass based on the total mass of 2-position constituent fatty acids. The content of trans fatty acids in the constituent fatty acids of triglyceride is less than 3% by mass based on the total mass of fatty acids of triglyceride.
A water-in-oil emulsion having a saccharide content of 10 to 40% by mass, sucrose as the disaccharide, and a sucrose content of 50% by mass or more based on the total mass of the saccharide. A water-in-oil emulsion for butter cream consisting of.
Ｘ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｙ：炭素数１６以上の不飽和脂肪酸）。 The total amount of triglyceride XOX and XOY is 17-45% by mass based on the total mass of triglyceride, and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride is bound to the 2-position of triglyceride. The water-in-oil emulsion for butter cream according to claim 5, which is 0.1 to 6% by mass based on the total mass of the fatty acids (however, X, O and Y in the triglycerides XOX and XOY are as follows. be.
X : Saturated fatty acid with 16 or more carbon atoms O: Oleic acid
Y : Unsaturated fatty acid having 16 or more carbon atoms).
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