JPH04104762A - Oil and fat composition and emulsion containing the same - Google Patents

Abstract

PURPOSE:To provide a low-calorific oil and fat composition having an iodine value and particle diameter smaller than respective specific levels and a solid fat content index larger than a specific level and exhibiting extremely low digestion and absorption in the body while keeping the same taste, flavor and palatability as those of conventional product. CONSTITUTION:The objective composition has an iodine value of <=10, a solid fat content index of >=90 (preferably >=95) at 40 deg.C and an average particle diameter of <=20mum. The composition preferably contains >=30wt.% (preferably >=50wt.%) of a >=20C saturated fatty acid as a constituent fatty acid.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to oil and fat compositions with an average particle size of 20 μm or less and emulsions containing the same, and more specifically, to oil and fat compositions that are low in calories and have extremely low digestibility and absorption in the body. and emulsions containing the same.

[Prior Art] Nowadays, there has been a lot of talk about countermeasures against obesity caused by the phenomenon of overnutrition, and the food industry is actively developing various low-calorie foods. Both protein and carbohydrates are 4 kcal, while fat is minimally digested at 9 kcal. Therefore, it can be said that fats and oils are high-calorie components compared to other ingredients, but such fats and oils have been used in various foods.

[Problem to be solved by the invention]

In general, fats and oils can be eaten in their raw form, such as frying oil, salad oil, or spray oil, or processed into an emulsified state, such as margarine, shortening, or various creams. Even in cases where fats and oils have a relatively low solid fat content index at room temperature, most of these fats and oils are digested and absorbed within the body, and as mentioned above, they are very high in calories. Since it is contained in many foods, it is extremely unsatisfactory for people who are looking for low-calorie foods.

Note that the use of greasy bones is particularly significant in the sense of imparting flavor to foods, and non-use of greasy bones leads to poor flavor and texture.

The object of the present invention is to provide an oil and fat composition with an extremely low calorie content in the form of a powder or an emulsion for the above-mentioned high-calorie oil- and fat-containing foods.

[Means to solve the problem]

In view of the above points, the present inventors have conducted intensive studies and found that by using fats and oils with extremely high melting points in the form of powder or emulsion, they can be used in the body without adversely affecting flavor and texture. We have obtained the knowledge that it is possible to produce food and beverages containing fats and oils that are extremely poorly digested and absorbed. This invention was completed based on the above knowledge, and the iodine value is 10 or less and the solid fat content index at 40°C is 90.
An oil or fat composition having an average particle diameter of preferably 95 or more and 20μ or less, and an emulsified state of the oil or fat composition in an amount of 1 to 70% by weight, preferably 2 to 50% by weight based on the total amount of the emulsion. It is an emulsion containing a proportion of .

Hereinafter, this invention will be described in detail. The oil and fat have an iodine value of 1O or less and a solid fat content index of 90 or more, preferably 95 or more at 40°C.

Therefore, in terms of melting point, it has a much higher melting point than the relatively low melting point fats and oils that have been conventionally used in various foods. When the iodine value exceeds 10, unsaturated acids as bound fatty acids increase, resulting in better digestion and absorption of fat bones in the body, and even if the solid fat content index is below the lower limit, digestion and absorption in the body is better. At the same time, when used in an emulsified state, the emulsion itself tends to splatter, and when used as coffee cream, the fat and oil bones tend to melt and separate during use, resulting in poor temperature resistance. For example, as raw material fats and oils,
Rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, capo oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut Examples include vegetable oils and fats such as oil, palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil. It is suitable that the iodine number is 1O or less and the solid fat content index at 40° C. is 90 or more, preferably 95 or more. In this invention, as mentioned above, those having an iodine value of 10 or less and a solid fat content index of 90 or more at 40°C, preferably 95 or more are suitable, but in particular, saturated fatty acids having 20 or more carbon atoms as constituent fatty acids are suitable. It is preferable to employ fats and oils containing at least 50% by weight, preferably at least 50% by weight, in order to advantageously obtain the effects of the present invention.

In the oil and fat composition of the present invention, the above-mentioned oil and fat are pulverized by an appropriate means so that the average particle size of the fat is 20 μm or less. Examples of crushing methods include freezing and crushing fats and oils,
Alternatively, it is emulsified by a known method so that the average fat particle size is 20 μm or less, and then dried and powdered by an appropriate means. Note that the emulsion can also be easily powdered by air drying. Therefore, the oil and fat compositions of the present invention are either oils or fats alone, or, as described later, various additives added to emulsify the fat particles attached to the fat particles, or they also contain vitamins.

On the other hand, the emulsion in the present invention has an iodine value of 10 or less, a solid fat content index of 90 or more, preferably 95 or more at 40°C, and an average particle size of 20 μ or less. 1 to 70% of the total amount of emulsion
It is contained in an amount of 2 to 50% by weight, preferably 2 to 50% by weight.

The proportion of fats and oils should be in the range of 1 to 70% by weight, preferably 2 to 50% by weight, based on the total emulsion. If the fat content is below the lower limit, the flavor and deliciousness of the fat content cannot be obtained. Moreover, if the upper limit is exceeded, emulsification becomes unstable, so the above range is appropriate. For example, approximately 3% by weight is appropriate when used as a milk-like beverage, 25 to 40% by weight for coffee cream, and an upper limit of 70% by weight for use in confectionery and other various purposes. It is. In addition, in consideration of emulsion stability, the upper limit is preferably about 50% by weight.

As described above, the emulsion of the present invention is preferably an oil-in-water emulsion, and its production method may be carried out according to the conventional method. That is, the oil phase and the aqueous phase containing non-fat milk solids can be produced through the usual steps of preliminary emulsification, homogenization, sterilization, and cooling in the presence of an emulsifier. Examples of emulsifiers include conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.
Any of these may be used in this invention. Examples of non-fat milk solids include milk, skim milk, whole milk powder, skim milk powder, sodium casein, etc., and may be used in an amount of about 3 to 10% by weight based on the total amount of the emulsion. In addition, part or all of these non-fat milk solids may be replaced with vegetable protein such as soybean protein, and various emulsion stabilizers may be added in addition to zero or more emulsifiers that may be used, such as It goes without saying that various gums such as CMC, guar gum, locust bean gum, carrageenan, xanthan gum, farcellane, and microcrystalline cellulose may be used. Also,
Various phosphates such as birophosphate, tripolyphosphate, hexametaphosphate, etc. may be used in the aqueous phase, and other flavoring agents may be added.

Pre-emulsification and homogenization are preferably carried out at a higher temperature than usual, and suitably carried out at a temperature 10°C to 20°C higher than the melting point of the fat or oil. Pressurization may be necessary especially when using tribebene, which has a high melting point.

Incidentally, the softening melting point of extremely hardened soybean oil is about 68°C, the softening melting point of extremely hardened palm oil is about 58°C1, the softening melting point of extremely hardened rapeseed oil containing high erucic acid is about 61°C, and tribeben The softening melting point of is about 86°C.

In addition, as mentioned above, it is also possible to obtain an emulsion by adding an aqueous phase to the oil and fat composition obtained by drying the emulsion of the present invention and pulverizing it by an appropriate means and emulsifying it.

The creamy composition thus obtained is preferably sterilized. Sterilization is preferably carried out by ultra-high temperature heat sterilization (UHT), such as APV plate type UHT.
Processing equipment! (manufactured by APV), CP-tJHT sterilizer (
(manufactured by Climery Package), Storck tubular sterilizer (manufactured by Storck), Contherm scraping type UH
Indirect heating methods such as T sterilizer (manufactured by Alfa Laval), Euperization sterilizer (manufactured by Alpla), ■T
IS sterilizer (manufactured by Alfa Laval), Lagiar UHT
Sterilizer (manufactured by Lagiar), paralyzator (manufactured by Palash & Silkeborg), C0P, Vac-H
An example is a direct heating method such as an eat-UHT sterilizer (manufactured by Creamery Package Co., Ltd.), and any of these devices may be used.

The oil and fat composition contained in the oil and fat composition or emulsion of the present invention, particularly the oil and fat composition containing 30% by weight or more, preferably 50% by weight or more of saturated fatty acids having 20 or more carbon atoms as constituent fatty acids, can be digested and absorbed. It is clear from the following test examples that it is an extremely low calorie oil and fat.

Test Example The absorption characteristics of trihephene and tristearin were confirmed using rats.

5 week old SD male rat (11120-140g body)
were first pre-reared with commercially available solid food (Oriental CRF-IJ Oriental Yeast Industry ■) at a temperature of 23°C ± 1°C, humidity of 55% ± 5%, and a 12-hour light/dark cycle (7:00-19:00). The test was carried out for one week, and then divided into three groups for each group, and the main test was carried out for one week using the high oil content test amount shown in Table 1.

The tribehen powder in the table was obtained by freezing and pulverizing trihehen (i-bond type) (average particle size: 15 μm). Further, tristearin powder was prepared by extremely hardening soybean oil and then freeze-pulverizing it.

In addition, the oil and fat absorption rates in each group are shown in Table 2.

% pattern As is clear from the above results, the absorption rate of saturated fatty acids (S acid) in the fat and oil obtained by mixing equal amounts of tribehene and corn oil in test group ■ is only 1.0%; The absorption rate of hehenic acid was 0.6%. Tristearin showed a very low absorption rate even though it was mixed with liquid oil and was easily absorbed.On the other hand, in test group ①, tristearin and corn oil were mixed in equal amounts. The absorption rate of saturated fatty acids (S acids) in fats and oils was 17%, which was slightly higher than that in Tribehen.On the other hand, in the case of only corn oil in the control group, most of the fats and oils were absorbed; Most of the saturated fatty acids (S acids) inside were also absorbed.

As mentioned above, the emulsion of the present invention surprisingly has a smooth texture on the tongue similar to ordinary milk and cream, even though the fat and oil content is hardly digested and it is extremely low in calories. It has a flavor and can be advantageously used for coffee and soft serve ice cream. It is particularly useful as coffee cream because it is resistant to heat shock and does not sag.

(Example) Examples and comparative examples are illustrated below, but these are merely illustrative and the spirit of the present invention is not limited to these illustrative examples. In addition, both the example middle part and % mean a weight basis.

Example 1 2 parts of sodium casein and 6 parts of skim milk powder were added to 52 parts of water, completely dispersed using a homomixer, heated to 95°C, and 0.2 parts of lecithin was added to Tribehen (40°C). 40 parts of solid fat content index: 99.5, softening melting point: 86°C) were added with stirring, and after preliminary emulsification, 1
Homogenized under a pressure of 00Kg/cm2, then VTIS
140 with a sterilizer (TJHT sterilizer manufactured by Alfa Laval)
Sterilize for 3 seconds and cool to obtain an emulsion.

The emulsion thus obtained was left at 37°C for 2 hours and 5°C for 22 hours, and the heat shock test was repeated to see how many times it could withstand.
p (centipoise, manufactured by Tokyo Keiki, BM type viscometer, 12
rpm, No. 2 rotor used, same below),
1 recovery 883cp, 2 recovery 875cp, 5 recovery 870c
p, there was almost no change in viscosity, and the emulsified state was extremely stable.

Further, when this emulsion 51 was added to Kilimanjaro Coffee 100+*1 at about 90° C. and its state was observed, there was almost no oil-off or film formation phenomenon, and almost no feathering phenomenon was observed. As described above, this emulsion could be sufficiently used as a coffee cream, and the container cleanability after cooling was also extremely good without any concerns.

Comparative Example 1 In Example 1, fish oil hydrogenated oil (
Solid fat content index at 40°C: 10, softening melting point: 34
．． An emulsion was obtained in the same manner except that the temperature was 2°C.

When this emulsion was subjected to the same heat shock test as the previous example, it showed 770 CP immediately after production, 2500 CP or more after one time,
The viscosity was 2,500 cp or more after 2 times, and 2,500 cρ or more after 5 times, and the viscosity increased significantly and the emulsified state was extremely unstable.

Example 2 1 part of sodium casein, 0.2 part of sucrose fatty acid ester and 0.07 part of common salt were added to 54 parts of water, uniformly dispersed in a homomixer, heated to 90°C, and 0.3 part of lecithin was added. Soybean oil extremely hardened oil (Solid fat content index at 40°C: 99.O1 Softening point: 59.5°C) 4 parts added
After adding 5 parts under stirring and pre-emulsifying, 100Kg/c
Homogenize under +++2 pressure and then VTIS sterilizer (
The mixture was sterilized for 140"03 seconds using a UHT sterilizer (manufactured by Alfahar) and rapidly cooled to obtain an emulsion.

The emulsion thus obtained was left at 37°C for 2 hours and at 5°C for 22 hours, and the heat shock test was repeated to see how many times it could withstand.It was found that there was almost no change in viscosity even after repeating this test 10 times or more. The emulsified state was extremely stable.

Comparative Example 2 In Example 2, instead of 45 parts of extremely hardened soybean oil, extremely hardened soybean oil (solid fat content index at 40°C:
52.3, softening melting point: 46.2''C), except that a composition was obtained in the same manner as above.

When the emulsion thus obtained was subjected to a similar heat shock test, the emulsion was already in a lumpy state at the -th time, and the emulsified state was extremely unstable.

(Effects) As described above, the present invention provides an extremely low-calorie oil and fat composition or milk-like beverage in which almost no oil is digested and absorbed, although the flavor and taste are the same as conventional oil and fat compositions or emulsions. Alternatively, it was possible to produce an emulsion suitable for coffee cream, etc., and this invention is extremely useful for today's obesity countermeasures.

Claims (4)

[Claims] (1) has an iodine value of 10 or less and a solid fat content index at 40°C of 90 or more, preferably 95 or more,
An oil and fat composition having an average particle diameter of 20μ or less. (2) The fat and oil composition according to claim (1), which contains 30% by weight or more, preferably 50% by weight or more of saturated fatty acids having 20 or more carbon atoms as the constituent fatty acids. (3) An emulsion containing the oil and fat composition according to claim (1) or (2) in an emulsified state in an amount of 1 to 70% by weight, preferably 2 to 50% by weight based on the total amount of the emulsion. . (4) The emulsion according to claim (3), wherein the emulsion type is an oil-in-water type.