JP2013208064A - Oil and fat for hard stock, and food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide novel oil and fat for hard stock enabling reduction in the amount of saturated fatty acid in oily food.SOLUTION: Oil and fat for hard stock enables reduction in the amount of saturated fatty acid in a finished product because use of oil and fat where the SUS content is ≥80 wt.%, the StOSt content in the SUS is ≥90 wt.%, the weight ratio of the StOSt to the POSt, StOSt/POSt, is ≥25, and preferably 18C in the SUS is ≥85 wt.% and 18C/16C is ≥25, results in effectively imparting hardness to oily food in small amounts. Use of high melting point fractions fractionated from, in particular, allanblackia fat results in relatively easily attaining the composition of the oil and fat for hard stock.

Description

The present invention relates to fats and oils for hard stock for producing oily foods, and oily foods using the same.

Oily foods such as margarine, fat spread, shortening, whipped cream, etc. require functionality such as creaming, extensibility, heat-resistant shape, spreadability, plasticity, etc. depending on the application, and to some extent at a specific temperature range High melting point fats and oils are blended to maintain the solid fat content and impart hardness. This high-melting-point fat is particularly called hard stock, and fats and oils (hardened oils) in which unsaturated fatty acids are converted to saturated fatty acids by hydrogenating (hardening) natural animal and vegetable oils have been mainly used. In recent years, there has also been a demand for reduction of fatty acids.

In Patent Document 1, for the purpose of reducing saturated fatty acids and trans fatty acids, transesterified oils of extremely hardened oils and other fats and oils, and transesterified oils of extremely hardened oils, other fats, and monoglycerides are used. However, it has not been possible to obtain a plastic oil / fat composition having sufficient heat-resistant moldability.

In Patent Document 2, an oil and fat composition containing 55 to 85% saturated fatty acids having 16 or more carbon atoms and 15 to 45% unsaturated fatty acids having 15 to 45% carbon atoms is used as a random ester to improve mouth melting and heat-resisting moldability. Although the hard stock which consists of the classification | fractionation soft part of the fats and oils obtained by replacement | exchange is disclosed, the idea of providing the hard stock which raises hardness in a small quantity is not seen.

Patent Document 3 is a hard stock of SUS type oil (2-unsaturated, 1,3-di-saturated glyceride, S: saturated fatty acid having 16-24 carbon atoms, U: unsaturated fatty acid having 16-18 carbon atoms) However, there is no disclosure of a hard stock capable of effectively imparting hardness in a smaller amount, although it is an application concerning a low-saturation and low-trans fatty acid oil-based food in combination with liquid oil.

Regarding the use of seed oils of the genus Arambracchia, Kokumu, and Pentadezuma, which are the woody species of the genus Hypertiaceae (Guttifera), use as a hard stock is disclosed (Patent Document 4) This uses alambrackia fat as it is, and there is no idea of further advanced use.

There are applications for Alambrackia fat as a component of chocolate production (Patent Documents 5 and 6) and applications for improving the tempering properties of hard butter (Patent Document 7). The function in is not disclosed.

JP2001-139983 JP2010-77244 Special table 2009-525735 Special table 2004-513658 EP0321227 WO2010-110232 JP 61-242543

An object of the present invention is to provide a novel oil and fat for hard stock capable of reducing saturated fatty acids in oily foods.

The present inventors have intensively studied to solve the above-mentioned problems, and the high melting point fraction of the fractionated oil obtained by the fractionation process performed under the conditions of a specific range from the hypericumaceae seed oil is unexpectedly solved. It has been found that it has physical properties suitable for. Furthermore, while further elucidating the reason, we obtained the knowledge that a specific fat composition, that is, the characteristic that SUS type fats and oils have a high concentration and StOSt has a high purity but extremely little POSt is greatly involved. . And if fats and oils satisfying these compositions are used, it is possible to effectively impart hardness to oily foods with a small amount of use, and the amount of saturated fatty acids in the final product can be reduced, and the present invention is completed. It came to.

That is, the present invention provides (1) an oil and fat characterized in that the SUS content is 80% by weight or more, StOSt in the SUS is 90% by weight or more, and StOSt / POSt ≧ 25 (weight ratio). In the saturated fatty acid constituting the oil, the ratio of C18 is 85% by weight or more and C18 / C16 ≧ 25 (weight ratio) according to (1), (3) High melting point fraction obtained by fractionation from hypericum seed oil (1) to (2) are the fats and oils according to any one of the above, (4) Hypericumaceae seed oil is derived from the genus Alambrachia, (5) (1) to (4) An oily food using the fat or oil according to any one of (1), (6) An oily food according to (5) containing 7% by weight or more of StOSt and StOSt / POSt ≧ 20 (weight ratio) is there.

ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to manufacture the oil-based food with which the amount of saturated fatty acids was reduced, maintaining the hardness equivalent to the past.

Hereinafter, the present invention will be described in more detail.

(Oil composition)
The oil and fat of the present invention is composed of SUS (2-unsaturated, 1,3-di-saturated glyceride, S: saturated fatty acid having 16-24 carbon atoms, U: unsaturated fatty acid having 16-18 carbon atoms) in the total triglyceride composition. ) The content is 80% by weight or more, preferably 85% by weight or more, more preferably 90% by weight or more, and the proportion of StOSt (1,3-distearoyl-2-oleoyl-glycerol) in SUS is 90 % By weight or more, preferably 95% by weight or more, and the weight ratio (StOSt / POSt) of StOSt to POSt (1-palmitoyl-2-oleoyl-3-stearoyl-glycerol) is 25 or more, preferably 30 or more More preferably, it is 40 or more. The ratio of C18 (stearic acid) in the saturated fatty acid composition constituting SUS is preferably 85% by weight or more, more preferably 90% by weight or more, and the C18 / C16 weight ratio (stearic acid / palmitin) The acid ratio) is preferably 25 or more, more preferably 30 or more, and still more preferably 40 or more. Below these values, it may be difficult to achieve the intended effect of the present invention, which is to add hardness to an oily and fat food in a wide temperature range by adding a small amount.

(Hard stock)
In the present invention, hard stock is formulated to maintain a certain degree of hardness in a specific temperature range for the purpose of imparting functions such as creaming properties, extensibility, heat-resistant shape retention properties, spread properties, and plasticity to oily foods. It refers to a high melting point oil or fat composition or a fat composition containing a high melting point fat. Hard stock is mainly used as part (parts) of oil and fat blends in oil-based foods. If hardness can be imparted effectively in a smaller amount, the entire blend of oil-based foods can be designed more freely and usefully. There are many cases.

(Raw oil)
In this invention, it is necessary to select raw material fats and oils so that the fats and oils which satisfy | fill the composition prescribed | regulated to a claim can be obtained comparatively easily. The present inventors have found that seed oils such as Allanblackia genus, Kokum genus, and Pentadesma genus are particularly suitable for the present invention. The invention has been completed. Among these, Alambrackia fat is particularly preferable because the oil and fat of the present invention can be obtained relatively easily by the fractionation step described below.

(Separation)
In the present invention, the desired high-melting fraction oil and fat can be obtained by fractionation from the selected raw oil and fat, particularly seed oil of Hypericaceae. Oil and fat fractionation is a method of crystallization and fractionation using the difference in solubility depending on the molecular weight and saturation of triglycerides. Wet fractionation using a solvent (solvent fractionation), dry fractionation without using a solvent, etc. It can be obtained by appropriately setting conventionally known means.

(Oil food)
The oil-based food in the present invention refers to foods containing fats and oils, among them, foods mainly containing fats and oils, such as margarine, fat spread, shortening, whipped cream, anhydrous cream (sand cream), etc. Specifically, for the purpose of imparting a desired hardness, a high melting point oil or fat composition (hard stock) is appropriately blended in the production process.

(Oil-based food production method)
In the fats and oils of the present invention, medium melting point fats and liquid oils (low melting point fats and oils) composed of other animal and vegetable fats and oils are appropriately selected and blended, and furthermore, sugars, water, milk components, emulsifiers, thickening polysaccharides, salts, pigments, An oily food can be obtained by appropriately selecting and mixing other raw materials such as a fragrance and a preservative. In the case of margarine, an oil phase part and an aqueous phase part can be exemplified by production by a cooling mixer such as a combinator, a perfector, a compressor after heat mixing, preliminary emulsification and sterilization.

(Oil-based foods with specific fat composition)
In the present invention, the oily food containing 7% by weight or more of StOSt and StOSt / POSt ≧ 20 is StOSt of 7% by weight or more and the weight ratio of StOSt / POSt of 20 or more with respect to the total weight. It is an oily food blended and prepared to have a characteristic physical property that it is significantly hard in a wide temperature range even when the fat content is about the same, and it has the same degree of hardness. In addition, the amount of saturated fatty acids in the final product is reduced. Below these values, the effects of the present invention are not easily realized.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. % Means weight basis unless otherwise specified.

<Preparation of fats and oils>

[Example 1]
Alambrackia butter and n-hexane were mixed and dissolved by heating at 40 ° C., cooled to 0 ° C., crystallized, and filtered. The obtained crystal product was desolvated to obtain a high melting point fraction as a fractionated oil.

[Example 2]
The cooling and crystallization temperature of Example 1 was set to 12 ° C., and similarly, a high melting point fraction was obtained as a fractionated oil.

[Comparative Example 1]
Transesterification of high oleic sunflower oil and stearic acid was performed by 1,3-specific lipase and distilled to obtain a transesterified oil. Subsequently, this was heated and dissolved at 60 ° C., cooled to 31 ° C. while being crystallized, and a high melting point fraction was obtained as a fractionated oil by pressure filtration.

[Comparative Example 2]
Unsorted Alambrackia fat was used as Comparative Example 2.

(Analysis value)
Table 1 shows the main triglyceride composition, and Table 2 shows the total fatty acid composition. Table 3 shows the StOSt / POSt ratio, the amount of SUS, and the composition of saturated fatty acids in SUS.

(Table 1) Major triglyceride composition (unit:%)

(Table 2) Fatty acid composition (unit:%)

(Table 3) Amount of main components and composition ratio

<Examination 1: Relative comparison of hardness>

[Example 3]
120 g of the fats and oils of Example 1 were mixed with 400 g of sugar, 200 g of skim milk powder, 280 g of sunflower oil, and 1 g of lecithin to prepare a cream for sand as an oily food. After heating and complete dissolution, the mixture was poured into a circular container having a diameter of 3 cm to a thickness of 1.5 cm, cooled, and allowed to stand at 20 ° C. for 13 days. Subsequently, after standing at each temperature of 20, 25, 30, and 35 ° C. for 2 hours, hardness (maximum load) was measured using a 3 mm plunger with “Leoner” manufactured by Yamaden Co., Ltd.

[Example 4]
Using the fats and oils of Example 2, a cream for sand was prepared in the same manner as Example 3, and the hardness at each temperature was measured.

[Comparative Example 3]
Using the fats and oils of Comparative Example 1, a sand cream was prepared in the same manner as in Example 3, and the hardness at each temperature was measured.

[Comparative Example 4]
Using the oil and fat of Comparative Example 2, a sand cream was prepared in the same manner as in Example 3, and the hardness at each temperature was measured.

(Evaluation)
Table 4 shows the results of Examples 3 and 4 and Comparative Examples 3 and 4. The sand cream here was set as an evaluation system for relative comparison of the hardness at the same blending amount, but 100 g or more was used as a pass criterion. The sand cream using the fats and oils of the example was harder than the comparative example in all temperature ranges, and a certain level of hardness was maintained even in the high temperature range, and in particular, the example 3 reached the acceptable value even at 35 ° C. . That is, it was shown that the fats and oils of the examples can impart the desired hardness even with a smaller amount depending on the type of the fat food and the design of the final product.

(Table 4) Hardness in cream system for sand (g)

<Study 2: Relative comparison of saturated fatty acid content>

[Example 5]
Using 84 g of the fat of Example 1, sugar 400 g, skim milk powder 200 g, sunflower oil 316 g, lecithin 1 g were mixed, a sand cream was prepared in the same procedure as in Example 3, and the hardness at each temperature was measured. .

[Example 6]
Using 84 g of the fat and oil of Example 2, a cream for sand was prepared in the same manner as in Example 5, and the hardness at each temperature was measured.

(Evaluation)
The results of Examples 5 and 6 are shown in Table 5 together with the results of Comparative Examples 3 and 4 in Study 1 together with the measured value of the amount of saturated fatty acid in the cream for sand. In addition, the cream for sand here was set as an evaluation system for relatively comparing the amount of saturated fatty acid particularly when the hardness at 25 ° C. to 30 ° C. was the same. Although the cream for sand of an Example is comparable as the comparative example, the amount of saturated fatty acids was restrained low.

(Table 5) Hardness in cream for sand (g)

<Examination 3: Oil composition of oil-based food>
Table 6 shows the main triglyceride contents in the sand creams of Examples 3 to 6 and Comparative Examples 3 and 4. That is, the sand creams of Examples 3 to 6 here contain “StOSt of 7% by weight or more and StOSt / POSt ≧ 20”, and are significant in a wide temperature range even when the oil content is similar. It is a characteristic oily food that is hard and has a reduced amount of saturated fatty acids in the final product even if it is of similar hardness.

(Table 6) Major triglyceride content in oily food

Claims (6)

SUS (2-unsaturated, 1,3-di-saturated glyceride, S: saturated fatty acid having 16-24 carbon atoms, U: unsaturated fatty acid having 16-18 carbon atoms) content of 80% by weight or more, and in SUS StOSt (1,3-distearoyl-2-oleoyl-glycerol) is 90% by weight or more, and the weight ratio of StOSt to POSt (1-palmitoyl-2-oleoyl-3-stearoyl-glycerol) is StOSt / Oils and fats characterized by POSt ≧ 25. 2. The fat according to claim 1, wherein in the saturated fatty acid constituting SUS, the ratio of C18 (stearic acid) is 85% by weight or more and the weight ratio of C18 to C16 (palmitic acid) is C18 / C16 ≧ 25. The fat or oil according to any one of claims 1 to 2, which is a high-melting-point fraction obtained by fractionation from Hypericumaceae seed oil. 4. The fat according to claim 3, wherein the seed oil of the family Hypericaceae is derived from the genus Alambrachia. An oily food using the fat or oil according to any one of claims 1 to 4. 6. The oily food according to claim 5, comprising 7% by weight or more of StOSt and satisfying StOSt / POSt ≧ 20 (weight ratio).