JP7237528B2 - emulsified fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an emulsified fat composition, and more particularly to an emulsified fat composition that does not use an emulsifier.

A plastic emulsified fat composition such as margarine is produced by emulsifying an oil phase and a water phase, followed by rapid cooling and kneading. The plastic emulsified fat composition has a water-in-oil emulsified form, but if the emulsification is unstable and water separation occurs, physical properties, workability, flavor, etc. are adversely affected. Conventionally, emulsifiers have been used in order to stabilize emulsification when producing plastic emulsified fat compositions.

However, since emulsifiers have a peculiar offensive taste and offensive odor, it is desired not to use them or to reduce them to an amount that does not affect the flavor of foods. In addition, in recent years, there is a tendency not to use additives due to the growing health consciousness, and there is an increasing demand for products that do not use emulsifiers.

However, the plastic emulsified fat composition is difficult to emulsify unless an emulsifier is used, causing problems such as separation of water during production and rupture of water during spreading. Conventionally, the following techniques have been proposed to improve this point.

Patent Document 1 proposes a technique of emulsifying using lecithin in egg yolk oil without using a synthetic emulsifier. However, the transesterified fat used has a low iodine value, and the emulsifying ability of the fat itself is not satisfactory. There is also the problem that it is necessary to label allergens for "eggs".

Patent Literature 2 proposes a technique of emulsifying by adding tocopherol. However, since the tocopherol tends to have an offensive taste and the transesterified fat used is made from only the fractionated soft palm oil, the emulsifying ability of the fat itself is not satisfactory.

Techniques of Patent Documents 3 to 5 have been proposed as methods for producing a plastic emulsified fat composition without relying on substances having emulsifying properties as in Patent Documents 1 and 2.

In Patent Document 3, an oil-and-fat composition for variety bread is prepared by blending transesterified oil containing 75% by mass of palm kernel oil and 25% by mass of extremely hardened palm oil without using an emulsifier. However, this transesterified oil has a low iodine value and is not satisfactory in emulsifying ability.

Patent Document 4 proposes a technique for preventing water separation due to changes in the state of an emulsion during storage by blending a high-melting-point oil that maintains fine crystals. However, transesterified fats and oils used as high-melting-point fats and oils have a low iodine value and a high melting point, resulting in poor melting in the mouth.

Patent Literature 5 proposes a technique for maintaining emulsification by applying pressure during rapid solidification and precipitating fine crystals. However, since transesterified fats and oils are not used in blending fats and oils, compatibility between fats and oils is poor and physical properties are problematic. In addition, a device for applying pressure is essential.

Japanese Patent Application Laid-Open No. 2006-006108 JP 2014-209885 A JP 2014-093968 A JP-A-10-295271 JP 2006-254816 A

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide an emulsified oil composition that does not use an emulsifier and is well emulsified by the emulsifying ability of the oil.

In order to solve the above problems, the emulsified oil and fat composition of the present invention is an emulsified oil and fat composition that does not use an emulsifier, and contains a transesterified oil and fat having an iodine value of 20 or more using lauric fat and palm fat as raw materials. It is characterized by containing

According to the present invention, a well-emulsified emulsified oil composition can be obtained due to the excellent emulsifying ability of the transesterified oil.

The present invention will be described in detail below.

The emulsified fat composition of the present invention does not use an emulsifier. Here, the emulsifier includes emulsifiers that are obligated to be labeled under the Food Sanitation Law and the Law Concerning Standardization of Agricultural and Forestry Products (JAS Law), and that are generally used in foods, especially synthetic emulsifiers. Examples of emulsifiers targeted by the present invention include glycerin fatty acid esters, glycerin organic acid fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, and stearoyl lactic acid. Calcium, sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid ester and the like. Naturally derived lecithins (soybean lecithin, egg yolk lecithin, enzyme-treated egg yolk lecithin, etc.), skimmed milk powder, dairy products such as caseins, etc. are not included in the emulsifiers here, but they are also not used in the present invention. is the main aspect, and it can effectively respond to consumers with various allergies. In addition, by not using an emulsifier, it is possible to prevent the peculiar taste and smell of the emulsifier from affecting the flavor, and to obtain an additive-free product that has been demanded in recent years due to the increasing health consciousness.

The emulsified oil and fat composition of the present invention contains a transesterified oil and fat (a) having an iodine value of 20 or more and having a lauric oil and fat (a1) and a palm oil and fat (a2) as raw materials.

The lauric fat (a1) has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 50% by mass, based on the total constituent fatty acids. Examples of such laurin-based oils and fats (a1) include palm kernel oil, coconut oil, fractionated oils thereof, hydrogenated oils, etc. These may be used alone or in combination of two or more. good.

As the lauric fat (a1), the former is preferable between palm kernel oil or fat derived therefrom and coconut oil or fat derived therefrom. Among them, palm kernel oil and palm kernel extremely hardened oil are more preferable, and palm kernel oil is even more preferable, from the viewpoint of emulsifying ability. The iodine value of the lauric fat (a1) is preferably 26 or less, more preferably 10-20.

In the present invention, the term "palm kernel oil" follows common technical knowledge, and its iodine value is, for example, 22 or less, particularly around 18. The iodine value of fractionated soft palm kernel oil, which is a low-melting fraction obtained by fractionating palm kernel oil, is about 25, for example.

The content of fatty acids having 16 or more carbon atoms in the total constituent fatty acids of the palm oil (a2) is 35% by mass or more. Examples of such palm oil (a2) include palm oil, fractionated palm oil, hydrogenated oils thereof, and the like, and these may be used alone or in combination of two or more. As the fractionated palm oil, a hard part, a soft part, a middle melting point part, and the like can be used. Further, the iodine value of the palm-based oil (a2) is preferably 60 or less, more preferably 55 or less.

Palm oil is preferred as the palm oil (a2). From the viewpoint of emulsifying ability, it is preferable to use palm oil alone or a combination of palm oil and extremely hardened palm oil as the palm oil (a2), and palm oil alone is more preferable. When palm oil and extremely hardened palm oil are used together, their mass ratio (palm oil/extremely hardened palm oil) is preferably 1/1 or more, more preferably 1.5/1 or more.

The iodine value of the transesterified fat (a) is 20 or more from the viewpoint of emulsifying ability, and the preferred order is more than 22, 23 or more, 27 or more, and 30 or more. Although the upper limit of the iodine value is not particularly limited, it is preferably 48 or less, less than 42, 40 or less, and 37 or less.

In the combination of the lauric fat (a1) and the palm fat (a2), from the viewpoint of emulsifying ability, the laurin fat (a1) is palm kernel oil (iodine value is 22 or less) or palm kernel hardened oil, and The palm-based fat (a2) is preferably palm oil or palm oil and extremely hardened palm oil. A transesterified oil (a) in which the lauric oil (a1) is palm kernel oil (with an iodine value of 22 or less) or palm kernel extremely hardened oil, and the palm oil (a2) is palm oil, and among these, lauric The transesterified fat (a) in which the fat (a1) is palm kernel oil (with an iodine value of 22 or less) and the palm-based fat (a2) is palm oil is a preferred embodiment in terms of expressing good emulsifying ability. be.

In the transesterified fat (a), the content of behenic acid in the constituent fatty acids of the triglyceride is preferably 1% by mass or less, more preferably 0.5% by mass or less, further preferably 0.1% by mass or less, and substantially is particularly preferably free of behenic acid. Behenic acid is a saturated fatty acid with 22 carbon atoms and a component with a high melting point. If only the lauric fat (a1) and the palm fat (a2) are used as raw materials for the transesterification reaction and the transesterified fat (a) does not contain other raw materials, the content of behenic acid in the constituent fatty acids is small.

The transesterified fat (a) may be used alone, or may be a mixture of two or more. It is preferable to use the replacement fat B in combination. Here, transesterified fats A and B are fats that satisfy the conditions for transesterified fats and oils (a) even by themselves. When the ester-exchanged fats A and B are used together, the emulsifying ability of the ester-exchanged fats and oils (a) is further improved as compared with the case where either one of the ester-exchanged fats A and B is used alone.

The transesterified fat A has an iodine value of 30 or more, preferably 30 to 40, more preferably 30 to 37. From the standpoint of emulsifying ability, the amount of the transesterified fat A to be added to the emulsified fat composition is determined when the transesterified fat A is used alone as the transesterified fat (a), or when the transesterified fat A and the transesterified fat B are used. When used together, it is preferably 2% by mass or more, more preferably 3% by mass or more, relative to the total mass of fats and oils. Moreover, it is preferably 65% by mass or less, more preferably 28% by mass or less, and even more preferably 18% by mass or less. Further, when the transesterified fat A and the transesterified fat B are used together as the transesterified fat (a), the blending amount of the transesterified fat A to the emulsified fat composition is adjusted to the plastic fat composition or From the point of view of the physical properties, flavor, etc. of the baked product, it is preferably 18% by mass or less with respect to the mass of the entire fat and oil.

The transesterified fat B has an iodine value of less than 30, preferably more than 22 and less than 30. The amount of the transesterified fat B to be added to the emulsified fat composition is determined by adding the transesterified fat B as the transesterified fat (a) from the viewpoint of the physical properties and flavor of the plastic fat composition and its baked product related to the emulsifying ability. When used alone, or when transesterified fat A and transesterified fat B are used in combination, the content is preferably 2% by mass or more, more preferably 5% by mass or more, relative to the total mass of the fat. Moreover, it is preferably 55% by mass or less, more preferably 47% by mass or less, and even more preferably 30% by mass or less.

The mass ratio (B/A) of the transesterified fat B to the transesterified fat A is preferably 0.2 or more, more preferably 0.5 to 2.5, from the viewpoint of further improving the emulsifying ability.

When the transesterified fat (a) contained in the emulsified fat composition of the present invention is a mixture of two or more transesterified fats and oils, in particular, one or more transesterified fat A and one or more transesterified fat B or a mixture of two or more selected from the transesterified fats and oils B, the iodine value (total) of the transesterified fats and oils (a) as a whole is preferably 20 to 50, and 25 to 35 is more preferred, and 29-33 is even more preferred.

In the transesterified fat (a), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst for the transesterification reaction between the lauric fat (a1) and the palm fat (a2). Sodium methylate, sodium hydroxide or the like is used as a chemical catalyst, and lipase or the like is used as an enzymatic catalyst. Examples of lipases include lipases of the genus Aspergillus, Alcaligenes, and the like, 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 powder. Although both regioselective lipase and non-regioselective lipase can be used, it is preferable to use non-regioselective lipase. When a chemical catalyst or an enzymatic catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric fat (a1) and the palm fat (a2) is completed, saturated fatty acid (S) is converted as a constituent fatty acid. Of the di-saturated triglycerides containing two and one unsaturated fatty acid (U), the mass ratio (SUS/SSU) in the transesterified fat (a) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

When using a chemical catalyst for the transesterification reaction, add 0.05 to 0.15% by mass of the catalyst to the amount of oil lipid, heat to 80 to 120 ° C. under reduced pressure, and stir for 0.5 to 1.0 hours. The transesterification reaction between the lauric fat (a1) and the palm fat (a2) reaches an equilibrium state and is completed to obtain the transesterified fat (a). When using an enzyme catalyst, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil lipid, and the transesterification reaction is performed at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. An interesterified fat (a) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

The emulsified fat composition of the present invention preferably contains fats other than the transesterified fat (a) as the fats component. The transesterified fat (a) can remarkably exhibit its emulsifying ability when used in combination with other fats and oils. Such other oils and fats include, but are not particularly limited to, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, rice oil, safflower oil, and olive oil. , sesame oil, shea butter, sal fat, mango oil, illipe fat, cocoa butter, lard, beef tallow, milk fat, processing thereof (one or more of curing, transesterification, fractionation), refining ( deoxidized, deodorized, decolored, etc.). These may be used singly or in combination of two or more.

The content of the transesterified fat (a) in the emulsified fat composition of the present invention significantly exhibits the emulsifying ability of the transesterified fat (a), and enhances the physical properties, flavor, etc. of the plastic fat composition and its baked products. From the point of view of possible improvement, it is preferably 3 to 58% by mass based on the total mass of fats and oils in the emulsified fat and oil composition. The lower limit is more preferably 5% by mass or more, and even more preferably 10% by mass or more. It is particularly noteworthy that the transesterified fat (a) is not used in a large amount in the entire fat, but in the entire fat and oil in a proportion of a predetermined amount or less, so that its emulsifying ability can be effectively exhibited. . In this regard, the upper limit is more preferably 55% by mass or less, even more preferably 45% by mass or less, and particularly preferably 40% by mass or less. In particular, when the content of the transesterified fat (a) is 10 to 40% by mass with respect to the total mass of the fat, the emulsifying ability of the transesterified fat (a) can be remarkably exhibited.

The emulsified oil and fat composition of the present invention remarkably exhibits the emulsifying ability of the transesterified oil and fat (a), and can further improve the physical properties and flavor of the plastic oil and fat composition and its baked products. As fats and oils other than a), it is preferable to mix|blend the following fats and oils I. The blending amount of fat I is preferably 35 to 98% by mass, more preferably 40 to 95% by mass, and even more preferably 50 to 85% by mass, based on the total mass of the fats and oils in the emulsified fat composition of the present invention.

(Fats and oils I)
As used herein, “fat I” means that the total content of lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride is equal to the mass of the total fatty acid constituting the 2-position of the triglyceride. 0.5 to 7% by mass of the triglycerides, and the total content of SOS triglycerides and SOU triglycerides is 4 to 65% by mass of the total triglycerides. Here, the SOS triglyceride is a triglyceride in which saturated fatty acids are bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position, and the SOU triglycerides are saturated fatty acids and unsaturated fatty acids at the 1st and 3rd positions or at the 3rd and 1st positions, respectively. Fatty acid, triglyceride with oleic acid bound to the 2-position, "S" denotes saturated fatty acid, "U" unsaturated fatty acid, and "O" denotes oleic acid. Examples of such oils and fats I include, but are not particularly limited to, vegetable oils and fats, animal oils and fats (lard, beef tallow, etc.), fractionated oils thereof, hydrogenated oils, and transesterified oils and fats. Among them, it is preferable to use a combination of palm oil, which is a palm oil, palm fractionated soft part (palm olein), palm super olein, transesterified palm oil, transesterified palm oil, lard, etc. .

The emulsified fat composition of the present invention preferably contains the following fat II in addition to the above fat I as a fat other than the transesterified fat (a). The blending amount of fat II is preferably 50% by mass or less, more preferably 3 to 40% by mass, and even more preferably 5 to 25% by mass, based on the total mass of fats and oils in the emulsified fat composition of the present invention.

(Oil II)
As used herein, the term “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 the mass of the total fatty acid constituting the 2-position of triglyceride. , and the total content of SOS-type triglycerides and SOU-type triglycerides is 3 to 34% by mass based on the total weight of triglycerides, and is fluid at 25 ° C. It refers to liquid oil (excluding the soft part of palm fraction) that exhibits Examples of fats II include, but are not limited to, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. These may be used individually by 1 type, and may use 2 or more types together.

In the emulsified fat composition of the present invention, other fats and oils may be blended in addition to the above fats I and II as fats other than the transesterified fat (a). Other oils and fats include laurin-based oils and fats such as palm kernel oil and coconut oil, as well as oils and fats obtained by treating such laurin-based oils and fats such as fractionation and hardening. When blending these fats I, fats II, and other fats, lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride in the emulsified fat composition of the present invention and the total content of SOS-type triglyceride and SOU-type triglyceride are preferably within the ranges shown below.

In the emulsified oil and fat composition of the present invention, the total content of lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride is 1% by mass or more is preferable, 2% by mass or more is more preferable, and 3% by mass or more is even more preferable. Moreover, 20 mass % or less is preferable, 14 mass % or less is more preferable, and 13 mass % or less is further more preferable. By including the lauric fat (a1) as a raw material, the transesterified fat (a) has a relatively high total content of lauric acid bonded to the 2-position of the triglyceride and myristic acid bonded to the 2-position of the triglyceride. On the other hand, when fat I (and fat II) is blended, the total content is within the above range. When the total content is within this range, the emulsifying ability of the transesterified fat (a) can be remarkably exhibited.

In the emulsified oil and fat composition, oil I, and oil II of the present invention, the constituent fatty acids at the 1- and 3-positions of the triglyceride in which lauric acid or myristic acid is bound to the 2-position are either saturated fatty acid S or unsaturated fatty acid U. may Triglycerides having lauric acid at the 2-position include SLS-type triglycerides, SLU-type triglycerides (including positional isomers), and ULU-type triglycerides. In addition, "S" means a saturated fatty acid. "U" means unsaturated fatty acid. "L" means lauric acid, a constituent fatty acid of triglycerides. Triglycerides having myristic acid at the 2-position include, for example, SMS-type triglycerides, SMU-type triglycerides (including positional isomers), and UMU-type triglycerides. In addition, "M" means myristic acid which is a constituent fatty acid of triglyceride. If the fatty acids bound to the 1st and 3rd positions of each triglyceride molecule are both saturated fatty acids S or unsaturated fatty acids U, they are the same saturated fatty acid S (unsaturated fatty acid U). may be saturated fatty acids S (unsaturated fatty acids U) different from each other.

From the viewpoint of obtaining the effect of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid or myristic acid at the 2nd position is a saturated fatty acid S, it must be a saturated fatty acid with 4 to 24 carbon atoms. is preferred. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid or myristic acid at the 2nd position is unsaturated fatty acid U, unsaturated fatty acids with 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid , linoleic acid, linolenic acid, etc.). When the constituent fatty acids at the 1- or 3-position of the triglyceride having lauric acid or myristic acid bonded to the 2-position are saturated fatty acid S and unsaturated fatty acid U, the above saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and An unsaturated fatty acid (unsaturated fatty acid having 14 to 18 carbon atoms) is preferred.

In the emulsified oil and fat composition of the present invention, the total content of SOS-type triglycerides and SOU-type triglycerides is preferably 10% by mass or more, more preferably 18% by mass or more, and even more preferably 22% by mass or more, relative to the total mass of triglycerides. . Moreover, it is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably less than 28% by mass. When fat I (and fat II) is blended with transesterified fat (a) having a relatively low total content of SOS and SOU, the total content falls within the above range. When the total content is within this range, the emulsifying ability of the transesterified fat (a) can be remarkably exhibited, and the physical properties, flavor, etc. of the plastic fat composition and its baked products can be further improved.

From the viewpoint of obtaining the effect of the present invention, the SOS and SOU in the emulsified oil composition, oil I, and oil II of the present invention have 4 to 24 saturated fatty acids are preferred. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which linoleic acid is bound at the 2nd position is an unsaturated fatty acid U, unsaturated fatty acids with 14 to 18 carbon atoms (myristoleic acid, palmitoleic acid, oleic acid, linoleic acid , linolenic acid, etc.).

The emulsified oil and fat composition of the present invention may or may not contain trans fatty acids as constituent fatty acids of triglycerides, but when the intake of trans fatty acids increases, the amount of LDL cholesterol in the blood may increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acids in the triglyceride constituent fatty acids is preferably less than 10% by mass relative to the total weight of the triglyceride constituent fatty acids, and 5% by mass. %, and particularly preferably less than 3% by mass.

Here, the content of trans fatty acids is determined by the gas chromatography method ("2.4.4.3-2013 trans fatty acid content (capillary gas chromatography method)" of the standard oil analysis test method (Japan Oil Chemistry Society)). can be measured. The trans fatty acid content is calculated from the area ratio to an internal standard substance (heptadecanoic acid) of which the amount is known.

The emulsified oil and fat composition of the present invention preferably does not contain partially hydrogenated oil in order to achieve the trans fatty acid content described above.

The emulsified oil-fat composition of the present invention is in a form containing an oil phase and an aqueous phase, and includes a water-in-oil type, an oil-in-water type, an oil-in-water-in-oil type, and a water-in-oil-in-water type. is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. . Among them, the water-in-oil type is preferable, and examples thereof include margarine.

When margarine is used for butter cream, creaming properties are improved together with emulsifying performance. Therefore, the emulsified oil and fat composition of the present invention contains 0.3 mass of lauric acid with respect to the mass of all constituent fatty acids of triglycerides. % or more, more preferably 1.0 mass % or more, and most preferably 5 mass % or more. The content is preferably 12% by mass or less, more preferably less than 10.5% by mass, and most preferably 7.0% by mass or less.

In addition to water, the emulsified oil and fat composition of the present invention may contain other components within a range that does not impair the effects of the present invention. Examples of other ingredients include, but are not limited to, milk, dairy products, flavoring agents obtained by enzymatically treating dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, Spices, thickeners, coloring components, fragrances (flavors), alcoholic beverages, enzymes, powdered oils and fats, yeast extracts, and the like. Cow's milk etc. are mentioned as milk. These include those conventionally known. Dairy products include skimmed milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skimmed milk, non-sugar condensed milk, sweetened condensed milk, non-fat condensed skim milk, sweetened condensed skim milk , whole milk powder, skimmed milk powder, cream powder, whey powder, whey protein concentrate powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Examples of proteins include vegetable proteins such as soybean protein, pea protein, broad bean protein and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starch, and starch decomposition products. (dextrin, indigestible dextrin, etc.), inulin (agave inulin, etc.), etc. Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, Oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Thickeners include carrageenan, xanthan gum, gum arabic, guar gum, propylene glycol alginate (PGA), and the like. Coloring components include carotene, annatto, astaxanthin and the like.

In order to impart flavor to the emulsified oil and fat composition of the present invention, it is preferable to blend a flavor as a taste component. Flavors include, for example, 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. An oil-soluble flavor is preferably used in the emulsified fat composition of the present invention.

The emulsified oil and fat composition of the present invention can be produced by a known method. For example, in the case of a plastic emulsified oil composition, the oil phase and the water phase are appropriately heated, mixed and emulsified, and then quenched and kneaded using a cooling mixer. More specifically, first, an oil phase and an aqueous phase are prepared. When oil-soluble flavors and the like are used in addition to fats and oils, these may be added to the oil phase. For the aqueous phase, when water-soluble ingredients are used, they are added to the aqueous phase. These oil phase and water phase are preferably heated to 50-90° C., more preferably 65-85° C., to completely dissolve the added components. These oil phase and water phase are mixed under heating to emulsify. For example, emulsification is performed while slowly adding a heated water phase to a heated oil phase. Other additive ingredients such as flavors may then be added, if desired. Thereafter, the heated emulsion is quenched and kneaded by a cooling mixer such as Combinator, Perfector, Votator, Nexus, etc., and plasticized to obtain the plastic emulsified fat composition of the present invention. If necessary, an inert gas such as nitrogen gas may be blown into the cooling mixer, or the plastic emulsified fat composition may be aged (tempered) after rapid cooling and kneading.

According to the present invention, a well-emulsified emulsified fat composition can be obtained due to the excellent emulsifying ability of the transesterified fat (a). The emulsified oil-and-fat composition of the present invention has very good emulsification stability, inhibits separation of water from the emulsion during production, inhibits coalescence of water droplets in the plastic emulsified oil-and-fat composition, and improves the dispersibility of the aqueous phase. It is good, and the loss of smoothness and luster on the surface after storage and the appearance of water droplets are suppressed.

The emulsified oil and fat composition of the present invention can be used by kneading it into dough. A baked product is obtained by baking the dough containing the kneaded emulsified fat composition. A baked product obtained by kneading the emulsified oil composition of the present invention, which is well emulsified due to the excellent emulsifying ability of the transesterified oil (a), into dough has a good flavor persistence.

The emulsified oil and fat composition of the present invention can be suitably used for butter cream and spreads.

The emulsified oil-and-fat composition of the present invention can be used alone or blended 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 using an electric or manual whisk to aerate until the specific gravity becomes moderately light. This butter cream preferably has a specific gravity of 0.8 or less, more preferably 0.3 to 0.7.

When the emulsified oil and fat composition of the present invention is blended with other raw materials for foaming, the blending amount is considered to be within a range that does not impair the effects of the emulsified oil and fat composition of the present invention. Such other raw materials include taste components and the like.

The butter cream obtained from the emulsified oil and fat composition of the present invention can be suitably used for nappes, fillings, sandwiches, injections, toppings, etc. for breads, sweets, cakes and the like.

The butter cream using the emulsified oil and fat composition of the present invention provides an emulsified oil and fat composition that is well emulsified due to the excellent emulsifying ability of the transesterified oil (a). Excellent creaming properties, shape retention after storage, and water retention. Flavor and melting in the mouth are also good.

The spread using the emulsified oil and fat composition of the present invention is mainly spread on the surface of bakery products such as bread and confectionery, or filled (injected) or sandwiched into bakery products, or added with ingredients and taste materials. It is applied to bread, confectionery, etc., and is used for the purpose of preventing the migration of moisture from foodstuffs and taste materials to bread and confectionery.

The spread using the emulsified oil and fat composition of the present invention can obtain an emulsified oil and fat composition that is well emulsified due to the excellent emulsifying ability of the transesterified oil (a). Improves smoothness. Flavor and melting in the mouth are also good.

The emulsified oil and fat composition of the present invention can be used by folding it into bread dough. For example, a sheet-like emulsified fat composition is wrapped between dough, and then the emulsified fat composition is folded into layers in the dough by repeating folding and rolling, and how many thin layers of the dough and the emulsified fat composition are formed. Also make up. Then, by baking the dough containing the emulsified fat composition, layered baked bread can be obtained. This emulsified fat composition can have various shapes such as sheet, block, cylinder, rectangular parallelepiped, and pencil. Among them, a sheet-like shape is preferred because it is easy to process. The sheet size of the emulsified fat composition is not particularly limited, but can be, for example, 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.

The emulsified oil and fat composition of the present invention, which is well emulsified due to the excellent emulsifying ability of the transesterified oil and fat (a), is not kneaded into the dough when it is folded into the dough, and has a good layer formation state and excellent workability. Since the layers are well formed, the baked product floats well, and a voluminous layered food product can be obtained as the baked product. The baked product has good flavor persistence.

In the above, when the emulsified oil and fat composition of the present invention is used by kneading or folding into the dough, the dough using the emulsified oil and fat composition contains grain flour as the main component, and the grain flour is usually used for baked goods. For example, wheat flour (strong flour, all-purpose flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, etc. mentioned.

In addition to the grain flour and the emulsified fat composition, the dough can be blended without any particular limitation as long as it is usually used for the dough of the baked product. In addition, the blending amount of these ingredients can be set to an appropriate amount without any particular limitation, taking into consideration the range of blending in the dough of the baked product. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, processed egg products, starch, salts, powdered fats and oils, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, Vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, coloring agents, flavors, etc. .

Kneading or folding the emulsified fat composition into the dough, or baking the dough can be performed, for example, according to known conditions and methods.

Examples of baked breads using dough kneaded with the emulsified fat composition include breads, table rolls, sweet breads, cooked breads, French breads, and live breads.

Examples of the baked bread using the dough into which the emulsified oil composition is folded include Danish pastries and croissants in which the dough is fermented using yeast or the like, pastries such as pies without fermentation process, and the like.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

In Tables 1 to 14, the blended fats and oils and their total amounts and ratios are shown in mass% and mass ratio, respectively. "2-position lauric acid + 2-position myristic acid" is the total content of lauric acid bound to the 2-position of the triglyceride and myristic acid bound to the 2-position of the triglyceride with respect to the mass of the total 2-position constituent fatty acids of the triglyceride. , “SOS+SOU” is the total content of SOS-type triglycerides and SOU-type triglycerides with respect to the mass of the entire fat and oil.

In the evaluations of Tables 1 and 2, it was determined that ◯ or better satisfies the minimum criteria. Among them, ◎ is significantly different from ○, and ◎+ is significantly different from ◎.

In the evaluations of Tables 3 to 14, it was judged that △ or more satisfies the minimum criteria. △ is the minimum acceptable level, and basically ○ or higher is the desirable level for problem solving. Among all evaluation items, Δ is preferably 3 or less, more preferably 2 or less, and particularly preferably 1 or less. Among them, ◎ is significantly different from ○, and ◎+ is significantly different from ◎.

(1) Measurement method The iodine value of fats and oils was measured by "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)" of the standard fat analysis test method (Japan Oil Chemistry Society).

The content and total amount of lauric acid and myristic acid bound to the 2-position of triglycerides in fats and oils are determined by the gas chromatography method (standard fats and oils analysis test method (Japan Oil Chemistry Society) "2.4.2 .2-2013 Fatty acid composition (FID temperature-programmed gas chromatography)” and “Recommendation 2-2013 2-position fatty acid composition”). The content of these substances is based on the total mass of fatty acids at the 2-position of triglycerides, which is the total peak area measured by gas chromatography of the monoacylglycerin fraction after treatment with the lipase solution, as described in the above test method. there is

The content and total amount of SOS and SOU in fats and oils are determined by the gas chromatography method (standard fat analysis test method (Japan Oil Chemistry Society) "2.4.2.2-2013 Fatty acid composition (FID temperature rise Gas chromatography method)” and “Recommendation 2-2013 2-position fatty acid composition”), and calculated using the amount of fatty acid.

(2) Production of transesterified oil and plastic emulsified oil composition (2-1) Production of transesterified oil and fat In the formulation shown in Table 1, the respective oils and fats are mixed and heated to 110° C. After sufficient dehydration, Sodium methylate was added as a chemical catalyst in an amount of 0.08% by mass based on the amount of fat and oil, and transesterification was carried out while stirring at 100° C. for 0.5 hours under reduced pressure. After the transesterification reaction, the reaction mixture was washed with water to remove the catalyst, decolored with activated clay, and deodorized to obtain transesterified oil. The obtained transesterified fats and oils are denoted as IE oil 1 to IE oil 18.

In Tables 3 to 14, the transesterified palm fractionated soft oils and transesterified palm oils are made from palm fractionated soft oils and palm oils, respectively, and transesterified according to the production method of IE oil 1 to IE oil 18. etc.

(2-2) Preparation of plastic emulsified oil composition <Preparation of margarine for kneading, margarine for butter cream, margarine for spread>
Oils and fats having the formulations shown in Tables 3 to 8 were heated to 75° C. to form an oil phase. On the other hand, salt was added to water, and the mixture was sterilized by heating at 85°C to obtain an aqueous phase. Next, the water phase was added to the oil phase, stirred with a propeller stirrer to emulsify into a water-in-oil type, and then quenched and kneaded with a perfector to obtain margarine having the following mixing ratio as a plastic fat. The resulting margarine was stored at 5°C. The total amount of the margarine described below is 100 parts by mass.
<Combination of margarine for kneading, margarine for butter cream, and margarine for spread>
Fat composition 82.6 parts by mass Salt 0.5 parts by mass Milk flavor 0.1 parts by mass Water balance

<Preparation of margarine for layered food>
Oils and fats having the formulations shown in Tables 9 and 10 were heated to 75° C. to form an oil phase. On the other hand, salt was added to water, and the mixture was sterilized by heating at 85°C to obtain an aqueous phase. Next, the water phase is added to the oil phase, stirred with a propeller stirrer to emulsify into a water-in-oil type, and then quenched and kneaded with a combinator to form a sheet of 25 cm x 21 cm x 1 cm. was obtained as a plastic fat. The resulting margarine was stored at 5°C. The total amount of the margarine described below is 100 parts by mass.
<Formulation of margarine for layered food>
Oil and fat composition 85.5 parts by mass Salt 1 part by mass Butter flavor 0.1 parts by mass Water Remainder

<Preparation of sweetened type margarine>
Oils and fats having the formulations shown in Tables 11 and 12 were heated to 75° C. to form an oil phase. On the other hand, sugar was added to water and heat sterilized at 85° C. to obtain an aqueous phase. Next, the oil phase was added and stirred with a propeller stirrer to emulsify into a water-in-oil type, followed by rapid cooling and kneading with a perfector to obtain a sweetened margarine having the following proportions.
The resulting margarine was stored at 5°C. The total amount of the margarine described below is 100 parts by mass.
<Combination of sweetened margarine>
Oil and fat composition 84.5 parts by mass Sugar 7.0 parts by mass Water balance

<Preparation of margarine containing yeast extract>
Oils and fats having the formulations shown in Tables 13 and 14 were heated to 75° C. to form an oil phase. On the other hand, yeast extract was added to water, and the mixture was sterilized by heating at 85°C to obtain an aqueous phase. Next, the oil phase was added and stirred with a propeller stirrer to emulsify into a water-in-oil type, followed by rapid cooling and kneading with a perfector to obtain yeast extract-containing margarine having the following proportions.
The resulting margarine was stored at 5°C. The yeast extract used in the present invention is the product name "Agilex NH" for yeast extract A (peptide 22%, less than 1% salt, less than 1% nucleic acid, less than 1% free amino acid), and yeast extract B under the product name " Agilex LK" (13% peptide, 5% salt, 15% nucleic acid, 5% free amino acid), both manufactured by KOHJIN LIFE SCIENCE CO., LTD.
The total amount of margarine described below is 100 parts by mass.
<Formulation of margarine containing yeast extract>
Oil and fat composition 85 parts by mass Yeast extract A Tables 13 and 14 Yeast extract B Tables 13 and 14 Butter flavor 0.1 parts by mass Water Balance

(3) Evaluation (3-1) Evaluation of transesterified fats and oils (3-1-1) Evaluation of emulsifying ability in IE oil 1 to IE oil 18 About IE oil 1 to IE oil 18 in Table 1 prepared as described above, The following evaluations were performed. In Tables 1 to 14, IE oils with an iodine value of 30 or more are classified as "A", and IE oils with an iodine value of less than 30 are classified as "B".

[Emulsifying ability]
Add 15% by mass of water to 85% by mass of oil (IE oil 1 to IE oil 18), adjust the temperature to 75 ° C., stir at 4000 rpm for 5 minutes with a homomixer, and leave to stand for 10 minutes to form an emulsified liquid. The separation state of was evaluated according to the following criteria.
Evaluation criteria
⊚+: The oil phase and the water phase were not separated and were uniformly emulsified.
A: The oil phase and the water phase are not separated and are almost emulsified.
○: The oil phase and the water phase are slightly separated, but most of them are emulsified.
Δ: The oil phase and water phase are separated, but partially emulsified.
x: The oil phase and the water phase are clearly separated and not emulsified.

Table 1 shows the above evaluation results.

From Table 1, the transesterified oils and fats (IE oil 1 to IE oil 16) with an iodine value of 20 or more made from lauric oils and palm oils did not contain emulsifiers. There was little separation of the oil, and the emulsifying ability of the oil was confirmed. This is because the oil phase and the water phase are clearly separated in IE oil 17, which contains a large amount of extremely hydrogenated oil and has a low iodine value, and IE oil 18, which uses rapeseed oil as a part of the raw material without using lauric oil. , It is also remarkable as a contrast with the fact that it was not emulsified.

Among transesterified oils and fats (IE oil 1 to IE oil 16) with an iodine value of 20 or more, IE oils 1 to 4, IE oil 6, and IE oil 12 with an iodine value of 30 to 37 have an oil phase and a water phase. It emulsified uniformly without separation, and was particularly excellent in emulsifying ability. IE oil 1 to IE oil 8, IE oil 10, IE oil 12, IE oil 14, and IE oil 15 having an iodine value of 27 to 40 are uniformly emulsified without separating the oil phase and the water phase, or It was almost emulsified.

In the types of lauric fat and palm fat, if the raw laurin fat is palm kernel oil or palm kernel extremely hardened oil, and if the palm oil is palm oil or palm oil and palm extremely hardened oil, emulsifying ability Among them, when the raw material lauric fat was palm kernel oil and the palm fat was palm oil, the emulsifying ability was generally good. On the other hand, when fractionated oil is used as a raw material, the combination of palm fractionated hard oil and palm kernel fractionated soft oil (IE oil 15) is compared with IE oil 4, IE oil 6, and IE oil 12, which have the same iodine value. There was a tendency that emulsification was not uniform and the emulsification ability was lowered. In IE oil 16 using palm oil and palm kernel fractionated soft oil, the oil phase and water phase were slightly separated.

(3-1-2) Evaluation of Emulsifying Ability in IE Oil Mixture Next, the emulsifying ability in the IE oil mixture was evaluated. In Table 2, IE oil 1 and IE oil 5 of Class A and IE oil 10 and IE oil 14 of Class B were used, and two of them were uniformly heated and mixed in the amounts shown in Table 2 by a conventional method. The same emulsification test as in Table 1 was performed using the mixed fats 1 to 4. Emulsification performance was evaluated as ◎++ when visually better than ◎+, using all relative evaluations from ◎+ to × in Table 1 as a comparison standard.

Table 2 shows the above evaluation results.

From Table 2, Mixing Example 1 (Table 2, ◎++), which is a mixed oil of Class A and Class B IE oil, that is, Class A IE oil 1 and Class B IE oil 14, is IE oil 1 When using alone (Table 1, ◎+), when IE oil 14 is used alone (Table 1, ◎), the oil phase and water phase do not separate visually, and are more uniform. had emulsified. Mixing example 3 (Table 2, ◎++), which is a mixed oil of Class A IE oil 1 and Class B IE oil 10, is when IE oil 1 is used alone (Table 1, ◎+), Emulsification was more uniform than when IE oil 10 was used alone (Table 1, ⊚). Mixing Example 4 (Table 2, ◎+), which is a mixed oil of IE oil 5 of Classification A and IE oil 14 of Classification B, when IE oil 5 is used alone (Table 1, ◎), IE oil Compared to each of the cases where No. 14 was used alone (Table 1, ⊚), separation of the oil phase and the water phase was less visually observed, and the emulsion was more uniformly emulsified. On the other hand, in Mixing Example 2, which is a mixed oil of Class B IE oil 10 and IE oil 14, when IE oil 10 is used alone (Table 1, ◎), IE oil 14 is used alone. The emulsifying ability was not improved by the combined use, which was equivalent to each case (Table 1, ⊚).

From the above results, it was suggested that the emulsifying ability is further improved by using two types of transesterified oil, namely, IE oil "A" with an iodine value of 30 or more and IE oil "B" with an iodine value of less than 30, in combination.

(3-2) Evaluation of kneading margarine and baked product The kneading margarine prepared as described above and the baked product using it were evaluated as follows.

[Release from water]
The syneresis state (emulsification stability of margarine) was evaluated according to the following criteria.
Evaluation criteria
⊚+: The emulsified state is very good, and no water is separated from the emulsion.
A: The emulsified state is good, and there is no separation of water from the emulsion.
○: The emulsified state is good, but some water separates from the emulsion.
Δ: The emulsified state is good, but some water and oil are separated from the emulsion.
x: The emulsified state is not good, and water and oil are separated from the emulsion.

[Water drop state]
The state of water droplets in margarine was confirmed with a microscope, and the state of water droplets was evaluated according to the following criteria.
Evaluation criteria
A: No coalescence of water droplets was observed, and the droplets were uniformly dispersed.
◯: Some water droplets coalesce, but they are uniformly dispersed.
Δ: Water droplets were slightly united and not uniformly dispersed.
x: Water droplets coalesce and are not uniformly dispersed.

[Surface condition]
The surface condition of the margarine after storage at 5°C for 3 days was evaluated according to the following criteria.
Evaluation criteria
A: The surface is smooth and glossy, and water droplets are not raised.
◯: The surface is smooth and glossy, but some water droplets stand out.
Δ: The surface is slightly lacking in smoothness and luster, and some water droplets stand out.
x: The surface is not smooth and lustrous, and water droplets stand out.

[Persistence of flavor of baked product]
Using the margarine for kneading prepared as described above, bread was prepared according to the following formulation and steps.

The yeast-dispersed water, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain medium dough.

After that, add all the ingredients other than the kneading margarine of the main kneading composition and the medium dough, mix at low speed for 3 minutes, medium and low speed for 3 minutes, then add the kneading margarine, further at low speed for 3 minutes, medium and low speed 4. The mixture was mixed in minutes to obtain bread dough. The kneading temperature was 28°C.

After that, after taking 20 minutes of floor time, the dough was divided and another 20 minutes of bench time was taken. The dough was stretched to 5 mm with a molder, molded into a roll mold, placed in a Pullman mold, proofed at 38° C. and humidity of 80% for 40 minutes, and then baked at 200° C. for 40 minutes.
<Combination of bread>
・Medium seed mixture Strong flour 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 part by mass Water 40 parts by mass ・Medium seed process Mixing low speed 3 minutes medium low speed 1 minute (using hook)
Kneading temperature 24℃
Fermentation Fermentation Room temperature 27°C Humidity 75% 4 hours ・Main kneading mix Strong flour 30 parts by weight White sugar 6 parts by weight Salt 1.8 parts by weight Skimmed milk powder 2 parts by weight Margarine for kneading 5 parts by weight Water 25 parts by weight ・Main kneading process (All ingredients other than margarine for kneading in the main kneading mixture and the entire amount of medium dough are added.)
Mixing Low speed 3 minutes Medium low speed 3 minutes
(Add margarine for kneading), low speed 3 minutes medium low speed 4 minutes Kneading temperature 28°C
Floor time 28°C 20 minutes Dough division 230g
Bench time 28°C 20 minutes Molding Stretched with a molder and molded into a roll mold
Make a U-shape and pack 6 in a Pullman shape.

The bread was left to cool at room temperature for 2 hours after baking, and then stored at 20° C. for 1 day. The durability of the flavor of the bread was evaluated by 20 panelists according to the following criteria.

Regarding the panel that was evaluated, five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests were conducted. A panel of 8 males and 12 females in their 20s to 40s who were determined to be suitable was selected.
Evaluation criteria
⊚: 16 or more out of 20 panelists evaluated that the flavor persisted.
◯: 11 to 15 out of 20 panelists evaluated that the flavor persisted.
Δ: 6 to 10 out of 20 panelists evaluated that the flavor persisted.
x: Of the 20 panelists, 5 or less evaluated that the flavor persisted.

Tables 3 and 4 show the above evaluation results.

In Table 3, in Example 1, both IE oil 1 and IE oil 14 were used as the IE oil in the same manner as Mixing Example 1 in Table 2. The state of syneresis during margarine production and the state of water droplets in margarine are affected by the quality of emulsification. If the emulsification is not particularly good, the surface of margarine will also show up over time, resulting in a loss of smoothness and luster, and water droplets appearing on the surface. do. Example 1 reflects that the emulsifying ability of Mixing Example 1 is the best in Table 2, and the evaluation of the three items regarding the quality of emulsification is the best. There is no separation of water from the emulsion, the water droplets in the margarine are uniformly dispersed without coalescence, and the surface of the margarine after storage is smooth and glossy. There were no water droplets. In other words, it reflects the good emulsifying ability of IE oil and satisfies all of the items that serve as indicators of the emulsifying quality of margarine consisting of an oil phase and a water phase containing IE oil having emulsifying ability and other oils and fats. Met. The baked product prepared by kneading the margarine of Example 1 into the dough has a long-lasting flavor, and the good emulsified state is thought to affect the flavor release of the margarine. In Examples 2 and 3, IE oil 1 of Example 1 was changed to IE oil 5 (classification A) and IE oil 11 (classification A), respectively, and Example 4 was changed to IE oil 10 (classification B). These were lower overall ratings compared to Example 1, and the trend for each example suggested emulsifying ability results for each IE oil in Table 1 reflecting the iodine value.

In Examples 5-9, the IE oils used in combination with IE oil 14 of category B were IE oil 1 (category A), IE oil 5 (category A), IE oil 10 (category B), IE oil 11 (category A ), changed to IE oil 13 (classification B). It was suggested that the trend of each example reflected the results of emulsifying ability of each IE oil in Table 1, which reflected the iodine value.

In Example 10, the blending amount of IE oil 1 (classification A) was changed from Example 5 to 20% by mass with respect to the mass of the entire oil. The emulsified state at the time of margarine production was lower than the very good state of Example 5, some coalescence of water droplets was observed in margarine, and syneresis and water droplets were slightly reduced. Including this result, the blending amount of the Class A IE oil is preferably 18% by mass or less with respect to the total mass of the oil when used in combination with the Class B IE oil.

In Examples 11 and 12, the blending amounts of IE oil 10 (class B) and IE oil 14 (class B) were changed from Examples 4 and 7. Examples 4, 7, and 11 were evaluated at the same level, but the evaluation of Example 12 was slightly lower as a whole compared to these. Including this result, the compounding amount of the IE oil of Class B is preferably 45% by mass or less with respect to the mass of the entire fats and oils.

Examples 13-15 changed the Class B IE oil from Example 1. Among these, Example 14 was changed from IE oil 14 (classification B) to IE oil 10 (classification B), but each evaluation was equivalent and best, corresponding to the fact that these emulsifying abilities were also equivalent (Table 1). Met. Example 13 used only Class A IE oil 1 without blending Class B IE oil, and Example 15 changed from IE oil 14 (class B) to IE oil 13 (class B), but the Reflecting the results of the emulsifying ability of the IE oil, the syneresis state and the droplet state were slightly reduced.

In Example 16, IE oil 15 (classification A) and IE oil 16 (classification A) were used in a total amount of 60% by mass. Overall, the ratings declined when compared to There was also a difference in the surface condition of the margarine in the tendency for water droplets to rise slightly, and the persistence of the flavor of the baked product also tended to decrease compared to the best evaluation.

Example 17 changed IE Oil 11 (Category A) from Example 3 to IE Oil 16 (Category A), but reflected these emulsifying ability results in Table 1, with each rating being overall lower. When IE oil 16 with a relatively high iodine value using palm oil and palm kernel fractionated soft oil is used, the surface condition in the margarine is that the surface smoothness and luster are slightly lost, and water droplets are slightly raised. The evaluation was a minimum acceptable level of Δ along with the state of water droplets.

Examples 18 to 21 differed from Example 1 mainly in the amounts of IE oil 1 (category A) and IE oil 14 (category B). In these Examples 18 to 21, a minimum acceptable effect was confirmed overall, but Example 20 tended to have a large total amount of IE oil and the overall evaluation tended to be low (compared to Example 19 ), Example 21 had a small total amount of IE oil, and the overall evaluation tended to be low (compared with Examples 13 and 18). A particularly noteworthy point is that the emulsifying ability can be effectively exhibited when IE oil is used in a ratio of a predetermined amount or less in the entire fat and oil, rather than being used in a large amount in the entire fat and oil. Including these results, the total amount of IE oil is preferably 1 to 70% by mass, more preferably 3 to 58% by mass, more preferably 3 to 58% by mass, and the upper limit is more preferably 55% by mass or less. % by mass or less is more preferable, and 40% by mass or less is particularly preferable.

Comparative Example 1 does not contain IE oil, Comparative Example 2 uses IE oil 17 with a low iodine value, and Comparative Example 3 uses IE oil 18 that uses rapeseed oil as a raw material without using lauric fat. However, none of them emulsify well, water and oil separate from the emulsion during production, water droplets coalesce in margarine and do not disperse uniformly, and margarine after storage has a smooth and dull surface. , water droplets floated, and the baked product did not retain its flavor.

(3-3) Evaluation of Margarine for Butter Cream and Butter Cream The margarine for butter cream prepared as described above and the butter cream using the margarine were evaluated as follows.

[Water release state when foaming]
Using a desktop mixer (Kitchen Aid), each 500 g of temperature-controlled margarine for butter cream was creamed with a multi-blade whipper at a speed of 4 until the specific gravity was 0.4, and the syneresis state at that time was evaluated according to the following criteria. bottom.
Evaluation criteria
⊚+: There is no separation of water.
⊚: There is a very small amount of syneresis.
◯: There is slight separation of water.
△: There is separation of water.
x: There is much separation of water.

[Creaming property]
500 g of margarine for butter cream was stirred using a desktop mixer (manufactured by Kitchen Aid), and the mixture was graded under the condition of 20° C. according to the time until the specific gravity reached 0.3.
Evaluation criteria
◎: Less than 6 minutes ○: 6 minutes or more to less than 9 minutes △: 9 minutes or more to less than 12 minutes ×: 12 minutes or more or specific gravity does not reach 0.3

[Shape retention]
The butter cream obtained in the foaming test was placed in a piping bag, and 15 g of the butter cream was squeezed into a plastic cup container with a chrysanthemum-shaped mouthpiece and stored in a constant temperature bath at 35°C for 1 day.
Evaluation criteria
A: No change in shape at all.
◯: Slight change in shape.
△: There is collapse of shape.
x: There is much deformation of the shape.

[Water retention]
The butter cream obtained in the foamability test was placed in a piping bag, and 15 g of the butter cream was squeezed into a plastic cup container with a chrysanthemum-shaped mouthpiece and stored in a constant temperature bath at 35°C for 1 day.
Evaluation criteria
⊚: No separation of water at all.
◯: There is slight separation of water.
△: There is separation of water.
x: There is much separation of water.

[Flavor]
The temperature of the produced margarine for butter cream was controlled at 10° C., and the flavor when eaten was evaluated by a panel of 20 persons according to the following criteria.

Regarding the panel that was evaluated, five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests were conducted. A panel of 8 males and 12 females in their 20s to 40s who were determined to be suitable was selected.
Evaluation criteria
⊚: 16 or more out of 20 panelists evaluated as good.
◯: 11 to 15 out of 20 panelists evaluated as good.
Δ: 6 to 10 out of 20 panelists evaluated as good.
x: Of the 20 panelists, 5 or less evaluated it as good.

Tables 5 and 6 show the above evaluation results.

In Table 5, in Example 22, IE oil 1 and IE oil 14 were used in combination as the IE oils in the same manner as Mixing Example 1 in Table 2. The syneresis state, creaming property, shape retention, and water retention during foaming are affected by the quality of emulsification. Example 22 reflects that the emulsifying ability of Mixing Example 1 is the best in Table 2, and the evaluation of the above four items regarding the quality of emulsification is all good, there is no syneresis at the time of foaming, and creaming property is also good. The butter cream had no change in shape or syneresis even after being stored in a constant temperature bath at 35°C for one day. In other words, it reflects the good emulsifying ability of IE oil and satisfies all of the items that serve as indicators of the emulsifying quality of margarine consisting of an oil phase and a water phase containing IE oil having emulsifying ability and other oils and fats. Met. The butter cream of Example 22 has a good flavor, and the good emulsification state is thought to affect the flavor release of margarine. In Examples 23 and 24, IE oil 1 of Example 22 was changed to IE oil 5 (classification A) and IE oil 11 (classification A), respectively, and Example 25 was changed to IE oil 10 (classification B). These had lower overall ratings than Example 22, suggesting that the trend of each example reflects the emulsifying ability results of each IE oil in Table 1, which reflects the iodine value.

In Examples 26-30, IE oils used in combination with IE oil 14 of category B were IE oil 1 (category A), IE oil 5 (category A), IE oil 10 (category B), IE oil 11 (category A ), changed to IE oil 13 (classification B). It was suggested that the trend of each example reflected the results of emulsifying ability of each IE oil in Table 1, which reflected the iodine value.

In Example 31, the blending amount of IE oil 1 (classification A) was changed from Example 26 to 20% by mass with respect to the mass of the entire oil. Compared to Example 26, which had no water syneresis at all, there was a very small amount of water syneresis at the time of foaming. rice field. Including this result, the blending amount of the Class A IE oil is preferably 18% by mass or less with respect to the total mass of the oil when used in combination with the Class B IE oil.

In Examples 32 and 33, the blending amounts of IE oil 10 (class B) and IE oil 14 (class B) were changed from Examples 25 and 28. Examples 25, 28, and 32 were evaluated at the same level, but the evaluation of Example 33 was slightly lower as a whole compared to these. Including this result, the compounding amount of the IE oil of Class B is preferably 45% by mass or less with respect to the mass of the entire fats and oils.

Examples 34-36 changed the Class B IE oil from Example 22. Of these, Example 35 was changed from IE oil 14 (classification B) to IE oil 10 (classification B), but each evaluation was equivalent and good, corresponding to the fact that these emulsifying abilities were equivalent (Table 1). Met. Example 34 used only Class A IE oil 1 without blending Class B IE oil, and Example 36 changed from IE oil 14 (class B) to IE oil 13 (class B). Reflecting the results of the emulsifying ability of IE oil, the syneresis state, creaming property, shape retention property, and water retention property at the time of foaming were slightly lowered.

In Example 37, IE oil 15 (classification A) and IE oil 16 (classification A) were used in a total amount of 60% by mass. Overall, the ratings declined when compared to There was slight syneresis in the state of syneresis at the time of foaming, and the evaluation of the creaming property was slightly lowered. After the butter cream was stored for one day in a constant temperature bath at 35°C, there was a difference in the tendency for syneresis to occur, and the flavor was also excellent. A downward trend was observed compared to the evaluation.

Example 38 changed IE Oil 11 (Category A) from Example 24 to IE Oil 16 (Category A), but reflected these emulsifying ability results in Table 1, with an overall decrease in each rating. When using IE oil 16, which has a relatively high iodine value using palm oil and palm kernel fractionated soft oil, there is slight syneresis during foaming, and the evaluation of creaming property is slightly reduced, and butter cream is 35. After being stored for one day in a constant temperature bath at ℃, there was water separation, and the evaluation was △, which is the minimum allowable level. Flavor also tended to decrease compared to the best evaluation.

Examples 39 to 42 differed from Example 22 mainly in the amounts of IE oil 1 (class A) and IE oil 14 (class B). In these Examples 39 to 42, a minimum acceptable effect was confirmed overall, but Example 41 tended to have a large total amount of IE oil and the overall evaluation tended to be low (compared to Example 40 ), Example 42 had a small total amount of IE oil, and the overall evaluation tended to be low (compared to Examples 34 and 39). A particularly noteworthy point is that the emulsifying ability can be effectively exhibited when IE oil is used in a ratio of a predetermined amount or less in the entire fat and oil, rather than being used in a large amount in the entire fat and oil. Including these results, the total amount of IE oil is preferably 1 to 70% by mass, more preferably 3 to 58% by mass, more preferably 3 to 58% by mass, and the upper limit is more preferably 55% by mass or less. % by mass or less is more preferable, and 40% by mass or less is particularly preferable.

From Examples 29 to 30, 33, 37 to 38, and 41 to 42, when the evaluation of emulsification performance (water separation state during foaming) decreases, the evaluation of creaming property also decreases. Further, from Examples 26 to 28, 31 to 32, and 40, it is preferable to contain 0.3 to 12% by mass of lauric acid, more preferably 5 to less than 10.5% by mass, based on the total fatty acid. From this, the creaming property is affected by both the emulsifying performance and the amount of lauric acid.

Comparative Example 4 does not contain IE oil, Comparative Example 5 uses IE oil 17 with a low iodine value, and Comparative Example 6 uses IE oil 18 that uses rapeseed oil as a raw material without using lauric fat. However, in either case, the emulsification was not good, water and oil separated from the emulsion when foaming, and the evaluation of creaming property was also poor. There was a lot of it and it had a bad flavor.

(3-4) Evaluation of spread margarine and spread The following evaluation was performed using the spread margarine prepared as described above.

[Release from water]
The syneresis state (emulsification stability of margarine) was evaluated according to the following criteria.
Evaluation criteria
⊚+: The emulsified state is very good, and no water is separated from the emulsion.
A: The emulsified state is good, and there is no separation of water from the emulsion.
○: The emulsified state is good, but some water separates from the emulsion.
Δ: The emulsified state is good, but some water and oil are separated from the emulsion.
x: The emulsified state is not good, and water and oil are separated from the emulsion.

[Water drop state]
The state of water droplets in margarine was confirmed with a microscope, and the state of water droplets was evaluated according to the following criteria.
Evaluation criteria
A: No coalescence of water droplets was observed, and the droplets were uniformly dispersed.
◯: Some water droplets coalesce, but they are uniformly dispersed.
Δ: Water droplets were slightly united and not uniformly dispersed.
x: Water droplets coalesce and are not uniformly dispersed.

[Water breakage at spread]
3 g of the prepared spread margarine was sampled, spread thinly on a blackboard with a spatula, and water rupture was evaluated according to the following criteria.
Evaluation criteria
(double-circle): There is no water rupture, and the surface is smooth.
◯: A very small amount of water rupture is observed, but the surface is smooth.
Δ: Slight rupture of water is observed, and the surface is slightly uneven.
x: The water was clearly broken, and water dripped when the blackboard was tilted.

In the evaluation of melting in the mouth and flavor below, five tastes (sweetness, sourness, saltiness, bitterness, umami) discrimination test, taste concentration difference discrimination test, food taste discrimination test, and reference olfactory test were conducted on the panel that was evaluated. 8 males and 12 females in their 20s to 40s who were determined to be suitable in each test were selected as a panel.

[Melting in the mouth]
The temperature of the prepared margarine for spreads was controlled at 10° C., and melting in the mouth when eaten was evaluated by a panel of 20 persons according to the following criteria.
Evaluation criteria
⊚: 16 or more out of 20 panelists evaluated as good.
◯: 11 to 15 out of 20 panelists evaluated as good.
Δ: 6 to 10 out of 20 panelists evaluated as good.
x: Of the 20 panelists, 5 or less evaluated it as good.

[Flavor]
The margarine for spread prepared was temperature-controlled at 10° C., and the flavor when eaten was evaluated by a panel of 20 persons according to the following criteria.
Evaluation criteria
⊚: 16 or more out of 20 panelists evaluated as good.
◯: 11 to 15 out of 20 panelists evaluated as good.
Δ: 6 to 10 out of 20 panelists evaluated as good.
x: Of the 20 panelists, 5 or less evaluated it as good.

Tables 7 and 8 show the above evaluation results.

In Table 7, in Example 43, IE oil 1 and IE oil 14 were used in combination as the IE oil in the same manner as Mixing Example 1 in Table 2. The state of water syneresis during margarine production, the state of water droplets in margarine, and the breaking of water during spreading are affected by the quality of emulsification. Example 43 reflects that the emulsifying ability of Mixing Example 1 is the best in Table 2, and the evaluation of the three items regarding the quality of emulsification is the best. The water droplets were uniformly dispersed without coalescence, and the surface was smooth with no water rupture during spreading. In other words, it reflects the good emulsifying ability of IE oil and satisfies all of the items that serve as indicators of the emulsifying quality of margarine consisting of an oil phase and a water phase containing IE oil having emulsifying ability and other oils and fats. Met. The spread of Example 43 melts in the mouth, has a good flavor, and is believed to be affected by the good emulsification state. In Examples 44 and 45, IE oil 1 of Example 43 was changed to IE oil 5 (classification A) and IE oil 11 (classification A), respectively, and Example 46 was changed to IE oil 10 (classification B). These had lower overall ratings than Example 43, suggesting that the trend of each example reflects the emulsifying ability results of each IE oil in Table 1, which reflects the iodine value.

In Examples 47-51, the IE oils used in combination with IE oil 14 of category B were IE oil 1 (category A), IE oil 5 (category A), IE oil 10 (category B), IE oil 11 (category A ), changed to IE oil 13 (classification B). It was suggested that the trend of each example reflected the results of emulsifying ability of each IE oil in Table 1, which reflected the iodine value.

In Example 52, the blending amount of IE oil 1 (classification A) was changed from Example 47 to 20% by mass with respect to the mass of the entire oil. The emulsified state during margarine production was lower than the very good state of Example 47, and coalescence of some water droplets was observed in the margarine. Including this result, the blending amount of the Class A IE oil is preferably 18% by mass or less with respect to the total mass of the oil when used in combination with the Class B IE oil.

In Examples 53 and 54, the blending amounts of IE oil 10 (class B) and IE oil 14 (class B) were changed from those in Examples 46 and 49. Examples 46, 49, and 53 were evaluated at the same level, but the evaluation of Example 54 was slightly lower as a whole compared to these. Including this result, the compounding amount of the IE oil of Class B is preferably 45% by mass or less with respect to the mass of the entire fats and oils.

Examples 55-57 changed the Class B IE oil from Example 43. Among these, Example 56 was changed from IE oil 14 (classification B) to IE oil 10 (classification B), but each evaluation was equivalent and best, corresponding to the fact that these emulsifying abilities were also equivalent (Table 1). Met. Example 55 used only Class A IE oil 1 without blending Class B IE oil, and Example 57 changed from IE oil 14 (class B) to IE oil 13 (class B), but the Reflecting the results of the emulsifying ability of the IE oil, the syneresis state and the droplet state were slightly reduced.

Example 58 used IE oil 15 (classification A) and IE oil 16 (classification A) in a total amount of 60% by mass, but Examples 43, 44, 46-49, 52, 53, 55-57, etc. Overall, the ratings declined when compared to Slight rupture of the water was observed at the time of spreading, a difference was observed in the tendency of the surface to be slightly uneven, and meltability in the mouth and flavor tended to decrease compared to the best evaluation.

Example 59 changed IE Oil 11 (Category A) from Example 45 to IE Oil 16 (Category A), but reflected these emulsifying performance results in Table 1, with an overall decrease in each rating. When using IE oil 16 with a relatively high iodine value using palm oil and palm kernel fractionated soft oil, some water rupture is seen during spreading, the surface is slightly uneven, and the evaluation is at a minimum acceptable level. It was △.

In Examples 60 to 63, the compounding amounts of IE oil 1 (category A) and IE oil 14 (category B) were changed from Example 43. In these Examples 60 to 63, a minimum acceptable effect was confirmed overall, but Example 62 tended to have a large total amount of IE oil and the overall evaluation tended to be low (compared to Example 61 ), Example 63 had a small total amount of IE oil, and the overall evaluation tended to be low (compared to Examples 55 and 60). A particularly noteworthy point is that the emulsifying ability can be effectively exhibited when IE oil is used in a ratio of a predetermined amount or less in the entire fat and oil, rather than being used in a large amount in the entire fat and oil. Including these results, the total amount of IE oil is preferably 1 to 70% by mass, more preferably 3 to 58% by mass, more preferably 3 to 58% by mass, and the upper limit is more preferably 55% by mass or less. % by mass or less is more preferable, and 40% by mass or less is particularly preferable.

Comparative Example 7 does not contain IE oil, Comparative Example 8 uses IE oil 17 with a low iodine value, and Comparative Example 9 uses IE oil 18 in which rapeseed oil is used as a raw material without using lauric fat. However, none of them emulsify well, water and oil separate from the emulsion during production, water droplets coalesce in margarine and do not disperse uniformly, water breaks during spreading, melts in the mouth, and has a poor flavor. rice field.

(3-5) Evaluation of margarine for layered food and layered food The margarine for layered food (margarine for roll-in) prepared as described above and layered food (baked product) using it were evaluated as follows.

[Release from water]
The syneresis state (emulsification stability of margarine) was evaluated according to the following criteria.
Evaluation criteria
⊚+: The emulsified state is very good, and no water is separated from the emulsion.
A: The emulsified state is good, and there is no separation of water from the emulsion.
○: The emulsified state is good, but some water separates from the emulsion.
Δ: The emulsified state is good, but some water and oil are separated from the emulsion.
x: The emulsified state is not good, and water and oil are separated from the emulsion.

[Water drop state]
The state of water droplets in margarine was confirmed with a microscope, and the state of water droplets was evaluated according to the following criteria.
Evaluation criteria
A: No coalescence of water droplets was observed, and the droplets were uniformly dispersed.
◯: Some water droplets coalesce, but they are uniformly dispersed.
Δ: Water droplets were slightly united and not uniformly dispersed.
x: Water droplets coalesce and are not uniformly dispersed.

[Surface condition]
The surface condition of the margarine after storage at 5°C for 3 days was evaluated according to the following criteria.
Evaluation criteria
A: The surface is smooth and glossy, and water droplets are not raised.
◯: The surface is smooth and glossy, but some water droplets stand out.
Δ: The surface is slightly lacking in smoothness and luster, and some water droplets stand out.
x: The surface is not smooth and lustrous, and water droplets stand out.

Using the layered food margarine prepared as described above, croissants were prepared according to the following formulation and steps.

Specifically, ingredients other than margarine for layered food and shortening for kneading are put into a mixer and mixed for 3 minutes at low speed and 5 minutes at medium and low speed, then adding shortening for kneading for 2 minutes at low speed and 4 minutes at medium and low speed. Mixing was performed to obtain a dough. The dough was allowed to retard overnight at 0°C after floor time. Layered margarine for food was folded into this dough, folded in three and retarded at -10°C for 30 minutes, then folded in three once and retarded at -10°C for 60 minutes. Then, it was extended to a sheeter gauge thickness of 3 mm, molded, proofed, and baked to obtain a croissant.
<Combination of croissants>
Strong flour 90 parts by mass Soft flour 10 parts by mass White sugar 10 parts by mass Salt 1.8 parts by mass Skimmed milk powder 3 parts by mass Whole egg 6 parts by mass Shortening for kneading 8 parts by mass (Miyoshi Shortening Z: Miyoshi Oil Co., Ltd.)
Yeast 5 parts by mass Yeast food 0.1 parts by mass Water 53 parts by mass Margarine for layered food 21 parts by mass per 100 parts by mass <Croissant preparation conditions>
Mixing: 3 minutes at low speed, 5 minutes at medium and low speed (insert shortening for kneading),
Low speed 2 minutes, medium low speed 4 minutes Kneading temperature: 25°C
Floor time: 27°C 75% 30 minutes Retard: 0°C overnight Roll-in: 3 folds x 2, retard 30 minutes at -10°C
3 folds x 1 time, retard 60 minutes at -10°C Molding: After making a sheeter gauge thickness of 3 mm, cut into triangles to make croissants Proofing: 35°C 75% 60 minutes Baking: 200°C 14 minutes

[Workability (how well it is kneaded into the dough)]
The degree of kneading the margarine used for roll-in dough into the croissant was evaluated according to the following criteria.
Evaluation criteria
A: The margarine for layered food was not kneaded into the bread dough, and the bread dough had a beautiful layer.
◯: The margarine for layered food is partly kneaded into the bread dough, but the layer becomes a beautiful layer.
Δ: Margarine for layered food was kneaded into bread dough, making it difficult to distinguish between layers.
x: The margarine for layered food was kneaded into the bread dough, and the layers could not be distinguished.

[Burn product floating]
When making croissants, the floating of the baked product was evaluated according to the following criteria.
Evaluation criteria
A: The volume is very large.
○: The volume is large.
△: The volume is slightly small.
x: The volume is small.

[Persistence of flavor of baked product]
The croissants were allowed to cool at room temperature for 2 hours after baking, and then stored at 20° C. for 1 day. The persistence of flavor was evaluated by a panel of 20 people according to the following criteria.

Regarding the panel that was evaluated, five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests were conducted. A panel of 8 males and 12 females in their 20s to 40s who were determined to be suitable was selected.
Evaluation criteria
⊚: 16 or more out of 20 panelists evaluated that the flavor persisted.
◯: 11 to 15 out of 20 panelists evaluated that the flavor persisted.
Δ: 6 to 10 out of 20 panelists evaluated that the flavor persisted.
x: Of the 20 panelists, 5 or less evaluated that the flavor persisted.

Tables 9 and 10 show the above evaluation results.

In Table 9, Example 64 used both IE oil 1 and IE oil 14 as the IE oils in the same manner as Mixing Example 1 in Table 2. The state of syneresis during margarine production and the state of water droplets in margarine are affected by the quality of emulsification. If the emulsification is not particularly good, the surface of margarine will also show up over time, resulting in a loss of smoothness and luster, and water droplets appearing on the surface. do. Example 64 reflects that the emulsifying ability of Mixing Example 1 is the best in Table 2, and the evaluation of the three items regarding the quality of emulsification is the best. There is no separation of water from the emulsion, the water droplets in the margarine are uniformly dispersed without coalescence, and the surface of the margarine after storage is smooth and glossy. There were no water droplets. In other words, it reflects the good emulsifying ability of IE oil and satisfies all of the items that serve as indicators of the emulsifying quality of margarine consisting of an oil phase and a water phase containing IE oil having emulsifying ability and other oils and fats. Met. When the margarine of Example 64 was folded into the dough, it was not kneaded into the dough and formed a beautiful layer, and the baked product had good floating and a very large volume. It is considered that good emulsification of margarine influences these workability and results of baked products. In addition, the baked product prepared by folding the margarine of Example 64 into the dough has a persistent flavor, and it is considered that the good emulsified state affects the flavor release of the margarine. In Examples 65 and 66, IE oil 1 of Example 64 was changed to IE oil 5 (classification A) and IE oil 11 (classification A), respectively, and Example 67 was changed to IE oil 10 (classification B). These had lower overall ratings than Example 64, suggesting that the trends for each example reflected the emulsifying ability results of each IE oil in Table 1, which reflects the iodine value.

In Examples 68-72, the IE oils used in combination with Category B IE oil 14 were IE oil 1 (category A), IE oil 5 (category A), IE oil 10 (category B), IE oil 11 (category A ), changed to IE oil 13 (classification B). It was suggested that the trend of each example reflected the results of emulsifying ability of each IE oil in Table 1, which reflected the iodine value.

In Example 73, the blending amount of IE oil 1 (classification A) was changed from Example 68 to 20% by mass with respect to the mass of the entire oil. The emulsified state during margarine production was lower than the very good state of Example 68, coalescence of some water droplets was observed in the margarine, and syneresis and water droplets were slightly reduced. Including this result, the blending amount of the Class A IE oil is preferably 18% by mass or less with respect to the total mass of the oil when used in combination with the Class B IE oil.

In Examples 74 and 75, the blending amounts of IE oil 10 (class B) and IE oil 14 (class B) were changed from those in Examples 67 and 70. Examples 67, 70, and 74 were evaluated at the same level, but the evaluation of Example 75 was slightly lower as a whole compared to these. Including this result, the compounding amount of the IE oil of Class B is preferably 45% by mass or less with respect to the mass of the entire fats and oils.

Examples 76-78 changed the Class B IE oil from Example 64. Of these, Example 77 was changed from IE oil 14 (class B) to IE oil 10 (class B), but each evaluation was equivalent and best, corresponding to the fact that these emulsifying abilities were also equivalent (Table 1). Met. Example 76 used only Class A IE oil 1 without blending Class B IE oil, and Example 78 changed from IE oil 14 (class B) to IE oil 13 (class B), but each of Table 1 Reflecting the results of the emulsifying ability of the IE oil, the syneresis state and the droplet state were slightly reduced.

Example 79 used IE oil 15 (classification A) and IE oil 16 (classification A) in a total amount of 60% by mass, but Examples 64, 65, 67-70, 73, 74, 76-78, etc. Overall, the ratings declined when compared to There is a difference in the tendency that the water droplets coalesce in the margarine and are not uniformly dispersed, and the margarine for layered food is kneaded into the bread dough at the time of roll-in, making it difficult to distinguish between the layers, and the flavor of the baked product. Sustainability also tended to decline compared to the best evaluation.

Example 80 changed IE Oil 11 (Category A) from Example 66 to IE Oil 16 (Category A), but reflected these emulsifying ability results in Table 1, with an overall decrease in each rating. When IE oil 16 with a relatively high iodine value using palm oil and palm kernel fractionated soft oil is used, water droplets coalesce slightly in the margarine and are not uniformly dispersed, and when the bread dough is rolled in, the layered food margarine is not applied. It was kneaded in, making it difficult to distinguish the layers, and these evaluations were at the minimum acceptable level of Δ.

Examples 81 to 84 differed from Example 64 mainly in the amounts of IE oil 1 (class A) and IE oil 14 (class B). In these Examples 81 to 84, a minimum acceptable effect was confirmed overall, but Example 83 tended to have a large total amount of IE oil and the overall evaluation tended to be low (compared to Example 82 ), Example 84 had a small total amount of IE oil, and the overall evaluation tended to be low (compared with Examples 76 and 81). A particularly noteworthy point is that the emulsifying ability can be effectively exhibited when IE oil is used in a ratio of a predetermined amount or less in the entire fat and oil, rather than being used in a large amount in the entire fat and oil. Including these results, the total amount of IE oil is preferably 1 to 70% by mass, more preferably 3 to 58% by mass, more preferably 3 to 58% by mass, and the upper limit is more preferably 55% by mass or less. % by mass or less is more preferable, and 40% by mass or less is particularly preferable.

Comparative Example 10 does not contain IE oil, Comparative Example 11 uses IE oil 17 with a low iodine value, and Comparative Example 12 uses IE oil 18 in which rapeseed oil is used as part of the raw material without using lauric fat. However, none of them emulsify well, water and oil separate from the emulsion during production, water droplets coalesce in margarine and do not disperse uniformly, and margarine after storage has a smooth and dull surface. , Water droplets were raised, and the workability at the time of making the dough, the volume of the baked product, and the persistence of the flavor were poor.

(3-6) Evaluation of sweetened margarine The sweetened margarine produced as described above and baked goods using it were evaluated as follows.
[Release from water]
The syneresis state (emulsification stability of margarine) was evaluated according to the following criteria.
Evaluation criteria
⊚+: The emulsified state is very good, and no water is separated from the emulsion.
A: The emulsified state is good, and there is no separation of water from the emulsion.
○: The emulsified state is good, but some water separates from the emulsion.
Δ: The emulsified state is good, but some water and oil are separated from the emulsion.
x: The emulsified state is not good, and water and oil are separated from the emulsion.

[Water drop state]
The state of water droplets in margarine was confirmed with a microscope, and the state of water droplets was evaluated according to the following criteria.
Evaluation criteria
A: No coalescence of water droplets was observed, and the droplets were uniformly dispersed.
◯: Some water droplets coalesce, but they are uniformly dispersed.
Δ: Water droplets were slightly united and not uniformly dispersed.
x: Water droplets coalesce and are not uniformly dispersed.

[Surface condition]
The surface condition of the margarine after storage at 5°C for 3 days was evaluated according to the following criteria.
Evaluation criteria
A: The surface is smooth and glossy, and water droplets are not raised.
◯: The surface is smooth and glossy, but some water droplets stand out.
Δ: The surface is slightly lacking in smoothness and luster, and some water droplets stand out.
x: The surface is not smooth and lustrous, and water droplets stand out.

[Persistence of flavor of baked product]
A loaf of bread was produced using the sweetened margarine produced as described above. Except for changing the margarine used for kneading into a sweetened margarine, the blending and process were carried out in the same manner as in the evaluation of the margarine for kneading.

The bread was left to cool at room temperature for 2 hours after baking, and then stored at 20° C. for 1 day. The durability of the flavor of the bread was evaluated by 20 panelists according to the following criteria.
Regarding the panel that was evaluated, five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests were conducted. A panel of 8 males and 12 females in their 20s to 40s who were determined to be suitable was selected.
Evaluation criteria
⊚: 16 or more out of 20 panelists evaluated that the flavor persisted.
◯: 11 to 15 out of 20 panelists evaluated that the flavor persisted.
Δ: 6 to 10 out of 20 panelists evaluated that the flavor persisted.
x: Of the 20 panelists, 5 or less evaluated that the flavor persisted.

Tables 11 and 12 show the above evaluation results.

In Table 11, in Example 85, IE oil 1 and IE oil 14 were used in combination as the IE oil in the same manner as Mixing Example 1 in Table 2. The state of syneresis during margarine production and the state of water droplets in margarine are affected by the quality of emulsification. If the emulsification is not particularly good, the surface of margarine will also show up over time, resulting in a loss of smoothness and luster, and water droplets appearing on the surface. do. Example 85 reflects that the emulsifying ability of Mixing Example 1 is the best in Table 2, and the evaluation of the three items regarding the quality of emulsification is the best. There is no separation of water from the emulsion, the water droplets in the margarine are uniformly dispersed without coalescence, and the surface of the margarine after storage is smooth and glossy. There were no water droplets. In other words, it reflects the good emulsifying ability of IE oil and satisfies all of the items that serve as indicators of the emulsifying quality of margarine consisting of an oil phase and a water phase containing IE oil having emulsifying ability and other oils and fats. Met. The baked product prepared by kneading the margarine of Example 85 into the dough has a persistent flavor, and it is considered that the good emulsified state affects the flavor release of margarine. In Examples 86 and 87, IE oil 1 of Example 85 was changed to IE oil 5 (classification A) and IE oil 11 (classification A), respectively, and Example 88 was changed to IE oil 10 (classification B). These were lower overall ratings compared to Example 85, and the trend for each example suggested emulsifying capacity results for each IE oil in Table 1 reflecting the Iodine Value.

In Example 89, the blending amount of IE oil 1 (classification A) in Example 85 was changed to 15% by mass. Reflecting that the emulsifying ability of Mixing Example 1 in Table 2 was the best, all the evaluations of the three items regarding the quality of emulsification were the best. In addition, the baked product prepared by kneading the margarine of Example 89 into the dough has a persistent flavor, and it is considered that the good emulsified state affects the flavor release of margarine.

In Examples 90-94, the IE oils used in combination with Category B IE oil 14 were IE oil 1 (category A), IE oil 5 (category A), IE oil 10 (category B), IE oil 11 (category A ), changed to IE oil 13 (classification B). It was suggested that the trend of each example reflected the results of emulsifying ability of each IE oil in Table 1, which reflected the iodine value.

In Example 95, the blending amount of IE oil 1 (classification A) was changed from Example 90 to 20% by mass with respect to the mass of the entire oil. The emulsified state during the production of margarine was lower than the very good state of Example 90, coalescence of some water droplets was observed in the margarine, and syneresis and water droplets were slightly reduced. Including this result, the blending amount of the Class A IE oil is preferably 18% by mass or less with respect to the total mass of the oil when used in combination with the Class B IE oil.

In Examples 96 and 97, the blending amounts of IE oil 10 (class B) and IE oil 14 (class B) were changed from Examples 88 and 92. Examples 88, 92, and 96 had equivalent ratings, but Example 97 had a slightly lower overall rating compared to these. Including this result, the compounding amount of the IE oil of Class B is preferably 45% by mass or less with respect to the mass of the entire fats and oils.

Examples 98-100 changed the Class B IE oil from Example 85. Of these, Example 99 was changed from IE oil 14 (classification B) to IE oil 10 (classification B), but each evaluation was equivalent and best, corresponding to the fact that these emulsifying abilities were also equivalent (Table 1). Met. Example 98 used only Class A IE oil 1 without blending Class B IE oil, and Example 100 changed from IE oil 14 (Class B) to IE oil 13 (Class B). Reflecting the results of the emulsifying ability of the IE oil, the syneresis state and the droplet state were slightly reduced.

Example 101 used IE oil 15 (classification A) and IE oil 16 (classification A) in a total amount of 60% by mass, but Examples 85, 86, 88-92, 95, 96, 98-100, etc. Overall, the ratings declined when compared to There was also a difference in the surface condition of the margarine in the tendency for water droplets to rise slightly, and the persistence of the flavor of the baked product also tended to decrease compared to the best evaluation.

Example 102 changed IE Oil 11 (Category A) from Example 87 to IE Oil 16 (Category A), but reflected these emulsifying ability results in Table 1, with an overall decrease in each rating. When IE oil 16 with a relatively high iodine value using palm oil and palm kernel fractionated soft oil is used, the surface condition in the margarine is that the surface smoothness and luster are slightly lost, and water droplets are slightly raised. The evaluation was a minimum acceptable level of Δ along with the state of water droplets.

Examples 103 to 106 differed from Example 85 mainly in the amounts of IE oil 1 (category A) and IE oil 14 (category B). In these Examples 103 to 106, a minimum acceptable effect was confirmed overall, but Example 105 tended to have a large total amount of IE oil and the overall evaluation tended to be low (compared to Example 104 ), Example 106 had a small total amount of IE oil, and the overall evaluation tended to be low (compared with Examples 98 and 103). A particularly noteworthy point is that the emulsifying ability can be effectively exhibited when IE oil is used in a ratio of a predetermined amount or less in the entire fat and oil, rather than being used in a large amount in the entire fat and oil. Including these results, the total amount of IE oil is preferably 1 to 70% by mass, more preferably 3 to 58% by mass, more preferably 3 to 58% by mass, and the upper limit is more preferably 55% by mass or less. % by mass or less is more preferable, and 40% by mass or less is particularly preferable.

Comparative Example 13 does not contain IE oil, Comparative Example 14 uses IE oil 17 with a low iodine value, and Comparative Example 15 uses IE oil 18 in which rapeseed oil is used as part of the raw material without using lauric fat. However, none of them emulsify well, water and oil separate from the emulsion during production, water droplets coalesce in margarine and do not disperse uniformly, and margarine after storage has a smooth and dull surface. , water droplets floated, and the baked product did not retain its flavor.
Sugar-sweetened margarine tends to cause unstable emulsification due to the difference in specific gravity between the water phase and the oil phase.
According to the present invention, good results were confirmed even without using an emulsifier.

(3-7) Evaluation of margarine containing yeast extract

The yeast extract-containing margarine produced as described above and the baked product using the margarine were evaluated as follows.
[Emulsified state]
According to the formulations of Examples and Comparative Examples, first, 85 g of the oil blended in Examples and Comparative Examples was put into a beaker, and after adjusting the temperature to 70° C., the water phase was added while stirring at 70° C. and 4000 rpm with a homomixer. , emulsified. Transfer the emulsified liquid to a stainless petri dish, leave it at 70 ° C. for 2 minutes, discard the emulsified liquid, weigh the separated water phase adhering to the stainless petri dish, and determine the ratio of the separated water phase in the emulsified liquid. evaluated according to the standard.
Evaluation criteria
◎+: The proportion of separated phase water in the emulsion is less than 0.6% ◎: The proportion of the separated aqueous phase in the emulsion is 0.6% or more and less than 1.0% ○: Separated in the emulsion The proportion of the aqueous phase is 1.0% or more and less than 1.4% △: The proportion of the separated water phase in the emulsion is 1.4% or more and less than 1.8% ×: The proportion of the separated water phase in the emulsion is 1.8% or more

[Water drop state]
The state of water droplets in margarine was confirmed with a microscope, and the state of water droplets was evaluated according to the following criteria.
Evaluation criteria
A: No coalescence of water droplets was observed, and the droplets were uniformly dispersed.
◯: Some water droplets coalesce, but they are uniformly dispersed.
Δ: Water droplets were slightly united and not uniformly dispersed.
x: Water droplets coalesce and are not uniformly dispersed.

[Surface condition]
The surface condition of the margarine after storage at 5°C for 3 days was evaluated according to the following criteria.
Evaluation criteria
A: The surface is smooth and glossy, and water droplets are not raised.
◯: The surface is smooth and glossy, but some water droplets stand out.
Δ: Surface smoothness and luster are slightly lacking, and water droplets are slightly raised.
x: The surface is not smooth and lustrous, and water droplets stand out.

[Body feeling of the flavor of the baked product]
A loaf of bread was prepared using the yeast extract-containing margarine prepared as described above. Except for changing the margarine used for kneading into margarine containing yeast extract, the blending and process were performed in the same manner as in the evaluation of margarine for kneading.

The bread was allowed to cool at room temperature for 2 hours after baking, and then stored at 20°C for 1 day. The bread was evaluated for body and flavor by 20 panelists according to the following criteria.
Regarding the panel that was evaluated, five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests were conducted. A panel of 8 males and 12 females in their 20s to 40s who were determined to be suitable was selected.
Evaluation criteria
⊚: 16 or more out of 20 panelists evaluated that the flavor had a body.
○: 11 to 15 out of 20 panelists evaluated that the flavor had a body.
Δ: 6 to 10 out of 20 panelists evaluated that the flavor had a body.
x: Of the 20 panelists, 5 or less evaluated that the flavor had a body.

Tables 13 and 14 show the above evaluation results.

In Tables 13 and 14, Examples 107 to 121 incorporated yeast extract into the aqueous phase. In Examples 107-109 and 111-112, the amount of yeast extract A was changed. From the emulsified state of the emulsion, the droplet state of the margarine, the surface state, and the body of the flavor of the baked product, it is suggested that these evaluations are improved by adding a certain amount of yeast extract. Similarly, the amount of yeast extract B was changed in Examples 116-117 and 119-121. From the emulsified state of the emulsion, the droplet state of the margarine, the surface state, and the body of the flavor of the baked product, it is suggested that these evaluations are improved by adding a certain amount of yeast extract. Judging from these, the amount of yeast extract added is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and most preferably 0.4% by mass or more. In addition, considering the body of the flavor of the baked product, the amount of yeast extract added is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 1% by mass or less.

In Examples 110, 114, and 118, yeast extract A was changed to yeast extract B.
By using yeast extract B, the evaluation of the emulsified state is worse than in the example using yeast extract A, so it is considered that the difference in the components of the yeast extract affects the emulsified state.

Examples 109, 111, and 112 blend IE oil 1 (classification A) and IE oil 14 (classification B), reflecting that the emulsifying ability of Mixing Example 1 in Table 2 is the best, and the yeast extract Since both the type and the amount were appropriate, the evaluation of the three items regarding the quality of emulsification was the best.

In Example 113, the blending amount of IE oil 1 was slightly large, and in Example 115, the blending amount of the transesterified oil (a) was slightly large, so the evaluation of the emulsified state was not the best.

Examples 116-121 do not incorporate IE Oil 14 (Class B). The mixing state of Class A and Class B was no longer established, and even when the emulsified state was compared with Examples 107 to 115, the best emulsified state was not obtained.

Comparative Examples 16 to 18 are formulations that do not use IE oil. The baked product did not have the best flavor and body feeling.

Claims (6)

Containing transesterified fat with an iodine value of 20 or more made from lauric fat and palm fat,
The transesterified fat contains transesterified fat A having an iodine value of 30 to 40 and transesterified fat B having an iodine value of less than 30.
An emulsified fat composition that does not use an emulsifier. Containing transesterified fat with an iodine value of 20 or more made from lauric fat and palm fat,
The transesterified fat includes transesterified fat A having an iodine value of 30 or more and transesterified fat B having an iodine value of less than 30,
The mass ratio (B/A) of the transesterified fat B to the transesterified fat A is 0.5 to 2.5
An emulsified fat composition that does not use an emulsifier. The emulsified fat composition according to claim 1 or 2 , wherein the transesterified fat has an iodine value of more than 22 and less than 42. The emulsified oil and fat composition according to any one of claims 1 to 3, wherein the content of the transesterified oil and fat is 3 to 58% by mass with respect to the total mass of the oil and fat in the emulsified oil and fat composition. 4. Any one of claims 1 to 4 , wherein the lauric fat is palm kernel oil or extremely hardened palm kernel oil having an iodine value of 22 or less, and the palm oil is palm oil or palm oil and extremely hardened palm oil. 1. The emulsified fat composition according to item 1. The emulsified fat composition according to any one of claims 1 to 5 , wherein the emulsified fat composition is a plastic emulsified fat composition.