JPH0216946A - Creamy fomable fat and oil composition - Google Patents
Creamy fomable fat and oil compositionInfo
- Publication number
- JPH0216946A JPH0216946A JP63166196A JP16619688A JPH0216946A JP H0216946 A JPH0216946 A JP H0216946A JP 63166196 A JP63166196 A JP 63166196A JP 16619688 A JP16619688 A JP 16619688A JP H0216946 A JPH0216946 A JP H0216946A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- oil
- creamy
- weight
- lecithin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 36
- 239000003921 oil Substances 0.000 claims abstract description 41
- 239000003925 fat Substances 0.000 claims abstract description 40
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 26
- 239000000787 lecithin Substances 0.000 claims abstract description 26
- 235000010445 lecithin Nutrition 0.000 claims abstract description 26
- 229940067606 lecithin Drugs 0.000 claims abstract description 26
- 239000006071 cream Substances 0.000 claims abstract description 17
- 238000002844 melting Methods 0.000 claims abstract description 10
- 230000008018 melting Effects 0.000 claims abstract description 10
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 7
- 238000005187 foaming Methods 0.000 claims description 21
- 235000019198 oils Nutrition 0.000 abstract description 39
- 235000019197 fats Nutrition 0.000 abstract description 37
- 102000004190 Enzymes Human genes 0.000 abstract description 8
- 108090000790 Enzymes Proteins 0.000 abstract description 8
- 230000014759 maintenance of location Effects 0.000 abstract description 8
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 7
- 102000004157 Hydrolases Human genes 0.000 abstract description 5
- 108090000604 Hydrolases Proteins 0.000 abstract description 5
- 239000003240 coconut oil Substances 0.000 abstract description 3
- 235000019864 coconut oil Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 102000004882 Lipase Human genes 0.000 abstract description 2
- 108090001060 Lipase Proteins 0.000 abstract description 2
- 239000004367 Lipase Substances 0.000 abstract description 2
- 235000019421 lipase Nutrition 0.000 abstract description 2
- 239000005445 natural material Substances 0.000 abstract 2
- -1 glycerin fatty acid ester Chemical class 0.000 description 16
- 235000014113 dietary fatty acids Nutrition 0.000 description 15
- 229930195729 fatty acid Natural products 0.000 description 15
- 239000000194 fatty acid Substances 0.000 description 15
- 239000003995 emulsifying agent Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- ZPDQFUYPBVXUKS-YADHBBJMSA-N 1-stearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)COP(O)(=O)OC[C@H](N)C(O)=O ZPDQFUYPBVXUKS-YADHBBJMSA-N 0.000 description 2
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- UOXRPRZMAROFPH-IESLQMLBSA-N lysophosphatidylinositol Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)COP(O)(=O)OC1[C@H](O)[C@@H](O)C(O)[C@@H](O)[C@H]1O UOXRPRZMAROFPH-IESLQMLBSA-N 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 1
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 102000015439 Phospholipases Human genes 0.000 description 1
- 108010064785 Phospholipases Proteins 0.000 description 1
- CWRILEGKIAOYKP-SSDOTTSWSA-M [(2r)-3-acetyloxy-2-hydroxypropyl] 2-aminoethyl phosphate Chemical compound CC(=O)OC[C@@H](O)COP([O-])(=O)OCCN CWRILEGKIAOYKP-SSDOTTSWSA-M 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000004665 fatty acids Chemical group 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 229940042880 natural phospholipid Drugs 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、クリーム状起泡性油脂組成物に関するもので
、詳しくは、上昇融点１５〜４６℃の油脂２５〜５５重
量％、乳固形分を含有する水溶液４５〜７５重量％及び
天然物由来の加水分解酵素処理レシチン０．０５〜５重
量％とを混合乳化する事を特徴とするクリーム状起泡性
油脂組成物に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a creamy foaming oil and fat composition, and more specifically, an aqueous solution containing 25 to 55% by weight of oil and fat having an elevated melting point of 15 to 46°C and a milk solid content of 45 to 75% by weight. The present invention relates to a creamy foaming oil and fat composition characterized by mixing and emulsifying 0.05 to 5% by weight of lecithin treated with a hydrolytic enzyme derived from a natural product.
クリーム状起泡性油脂組成物は、高価な生クリームの代
替品として菓子食品に広範囲に渡って使用されている。Creamy foaming fat and oil compositions are widely used in confectionery foods as a replacement for expensive heavy cream.
クリーム状起泡性油脂組成物に関しては、グリセリン脂
肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪
酸エステル、ポリグリセリン脂肪酸エステル、プロピレ
ングリフール脂肪Ｈエステル、有機酸モノグリセリド及
びレシチン等の乳化剤の少なくとも１種以上と特定の融
点範囲を有する油脂及び乳固形分を含有する水溶液とを
混合乳化し、均質化する方法（時開 昭５３−９８３１
０、昭５８−８６０５６．昭５９−５１７３９等）が周
知である。Regarding the creamy foaming oil and fat composition, at least one emulsifier such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glyfur fatty H ester, organic acid monoglyceride, and lecithin is used. A method of mixing and emulsifying and homogenizing oils and fats having a specific melting point range and an aqueous solution containing milk solids (Jikai Sho 53-9831
0, Showa 58-86056. 59-51739 etc.) are well known.
従来使用されてきた乳化剤、即ちグリセリン脂肪酸エス
テル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステ
ル、ポリグリセリン脂肪酸エステル、有機酸モノグリセ
リド、プロピレングリコール脂肪酸エステル等の合成乳
化剤をそれぞれ単独で使用して調製されたクリーム状起
泡性油脂組成物は、生クリームに比較してオーバーラン
が出過ぎる為に食感が劣る、あるいは保形性が悪いとい
った欠点が指摘されている。天然乳化剤であるレシチン
を使用した場合には、脂肪球凝集により保形性は高まる
ものの、クリーム粘度が著しく増加して作業性を悪くす
る欠点がある。Creams prepared using conventionally used emulsifiers, namely synthetic emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, etc. It has been pointed out that foamable oil and fat compositions have disadvantages such as inferior texture or poor shape retention due to excessive overrun compared to fresh cream. When lecithin, which is a natural emulsifier, is used, shape retention is improved due to aggregation of fat globules, but there is a drawback that cream viscosity increases significantly, which impairs workability.
この様な問題点を解決する為に先記の如く各種乳化剤の
併用系が考案されてきたが、未だ満足できるクリーム状
起泡性油脂組成物は得られていない。In order to solve these problems, systems in which various emulsifiers are used in combination as described above have been devised, but a satisfactory creamy foaming oil and fat composition has not yet been obtained.
本発明は上記の問題点を解決するために成されたもので
、天然物から得られるレシチンを加水分解酵素処理して
機能性を高めた酵素処理レシチンをクリーム状起泡性油
脂組成物に配合する事により生クリームに類似したオー
バーランが得られると共に保形性及び耐熱性等の物性に
優れ、かつ食感等の風味面にも優れたクリーム状起泡性
油脂組成物をはじめて提供可能とした。The present invention was made to solve the above problems, and contains enzyme-treated lecithin, which is obtained by treating lecithin obtained from natural products with hydrolytic enzymes to enhance its functionality, in a creamy foaming oil and fat composition. By doing so, it is possible to provide for the first time a creamy foaming oil and fat composition that can obtain an overrun similar to that of fresh cream, has excellent physical properties such as shape retention and heat resistance, and is also excellent in terms of flavor such as texture. did.
即ち本発明は、上昇融点１５〜４６°Ｃの油脂２５〜５
５重量％、乳固形分を含有する水溶液４５〜７５重量％
、加水分解酵素処理レシチン０．０５〜５重量％とを混
合乳化する事を特徴とするクリーム状起泡性油脂組成物
に関するものである。That is, the present invention uses oils and fats with an elevated melting point of 15 to 46°C.
5% by weight, aqueous solution containing milk solids 45-75% by weight
The present invention relates to a creamy foaming oil and fat composition characterized in that it is mixed and emulsified with 0.05 to 5% by weight of hydrolytic enzyme-treated lecithin.
本発明において使用される油脂は、ヤシ油、パーム油、
大豆油等の植物油脂１種々の動物油脂及びこれらの分別
詣又は水素添加油等の食用油脂であり、単独あるいは二
種以上の混合物であってその上昇融点が１５〜４６°Ｃ
のものが使用できるが、好ましくは２０〜４０℃のもの
が良い。油脂の融点が上記の範囲を逸脱する場合は、ク
リームの保形性が劣化して食感を損ねる事となる。The fats and oils used in the present invention include coconut oil, palm oil,
Edible oils and fats such as vegetable oils and fats such as soybean oil, various animal fats and oils, and their fractionated or hydrogenated oils, which may be used alone or as a mixture of two or more, and have an elevated melting point of 15 to 46°C.
It is preferable that the temperature is 20 to 40°C. If the melting point of the fat or oil deviates from the above range, the shape retention of the cream will deteriorate and the texture will be impaired.
本発明において使用する乳固形分とは、脱脂乳固形分を
指し、油脂量に対して１５％以上が水溶液中に含有され
ていれば良い。The milk solid content used in the present invention refers to skim milk solid content, and it is sufficient that the aqueous solution contains 15% or more based on the amount of fat and oil.
本発明品中の油脂量は２５〜５５重量％、乳固形分を含
有する水溶液量は４５〜７５重量％の範囲であることが
必要で、油脂量が５５重量％より多くなり、水溶液量が
４５重量％より少なくなると可塑化現象を呈して好まし
くない。また、油脂量が２５重量％より少なくなり、水
溶液量が７５重量％より多くなるとクリーム状起泡性油
脂組成物としての性能が得られない。The amount of oil and fat in the product of the present invention must be in the range of 25 to 55% by weight, and the amount of aqueous solution containing milk solids must be in the range of 45 to 75% by weight. If it is less than 45% by weight, a plasticization phenomenon occurs, which is not preferable. Further, if the amount of oil or fat is less than 25% by weight and the amount of aqueous solution is more than 75% by weight, the performance as a creamy foaming oil or fat composition cannot be obtained.
本発明の加水分解酵素処理レシチンとは、大豆、卵黄等
の天然物から得られるレシチン（１，２−ジアシルグリ
セロリン脂質）をホスフォリパーゼ、リパーゼ等の加水
分解酵素により部分加水分解してリゾレシチン（１−モ
ノアシルグリセロリン脂質）へと改質し、反応中に生成
する遊離脂肪酸及び原料由来の他の脂溶成分を有機溶剤
により分離除去して精製したりゾレシチン成分、即ちリ
ゾホスファチジルコリン、リゾホスファチジルエタノー
ルアミン、リゾホスファチジルイノシトール及びリゾホ
スファチジルセリンの１種又は２種以上の混合物を総リ
ン脂質中に７０重量％以上含むもので、レシチン本来の
乳化特性を損なうこと無く水中油型乳化能を発揮する天
然乳化安定剤を指す。この効果を発揮するに好ましい配
合量は０．０５〜５重量％であり、０．０５重量％未満
では本発明の効果が発揮され難く、５重量％以上では製
品の風味を低下きせる事となる。また、本発明でいう混
合乳化の方法としては公知の如何なる乳化方法を用いて
も差し支えない。The hydrolase-treated lecithin of the present invention is lysolecithin (lysolecithin) obtained by partially hydrolyzing lecithin (1,2-diacylglycerophospholipid) obtained from natural products such as soybeans and egg yolks with a hydrolase such as phospholipase and lipase. 1-monoacylglycerophospholipid), and the free fatty acids generated during the reaction and other fat-soluble components derived from the raw materials are separated and removed using an organic solvent and purified. A natural phospholipid that contains 70% by weight or more of one or a mixture of two or more of amines, lysophosphatidylinositol, and lysophosphatidylserine in the total phospholipid, and exhibits oil-in-water emulsifying ability without impairing the emulsifying properties inherent to lecithin. Refers to emulsion stabilizer. The preferred blending amount to exhibit this effect is 0.05 to 5% by weight; if it is less than 0.05% by weight, the effect of the present invention is difficult to be exhibited, and if it is more than 5% by weight, the flavor of the product will deteriorate. . Moreover, any known emulsification method may be used as the mixed emulsification method in the present invention.
本来、レシチンは生物の細胞膜の主たる構成成分であり
、ホスファチジルコリン、ホスファチジルエタノールア
ミン、ホスファチジルイノシトール及びホスファチジル
セリン等の混合物の総称であるが、各成分はそれぞれの
極性基に基づく独特の界面活性を有しており、レシチン
の乳化力はこれらの総合力だといえる。しかし、レシチ
ンを用いたクリーム状起泡性油脂組成物は、保形性及び
耐熱性に優れているが、粘度が高く可塑性を呈し、起泡
性に乏しいという欠点を有する。また、先述のショ糖詣
肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸
モノグリセリド等の親水性乳化剤を使用した場合は、耐
熱性が弱いものの、起泡性が高く、造花性に優れている
事が知られている。この両者を併用する事で相互の欠点
が相殺されて非常に良好なりリーム状起泡性油脂組成物
が得られる事も周知であるが、生クリームを形成する天
然乳化成分とは、板木的性状が異なる物質の配合では目
的とする生クリームの性質及び食感を得る事は難しい。Originally, lecithin is a main component of biological cell membranes, and is a general term for a mixture of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine, but each component has unique surface activity based on its polar group. The emulsifying power of lecithin can be said to be the combined power of these. However, creamy foaming oil and fat compositions using lecithin have excellent shape retention and heat resistance, but have the drawbacks of high viscosity, plasticity, and poor foaming properties. In addition, when using hydrophilic emulsifiers such as the aforementioned sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides, although their heat resistance is weak, they have high foaming properties and are excellent in artificial flower properties. Are known. It is well known that when these two are used together, their mutual disadvantages are canceled out and a very good cream-like foaming oil and fat composition can be obtained. It is difficult to obtain the desired properties and texture of fresh cream by blending substances with different properties.
本発明に用いる酵素処理レシチンは、レシチンの２位の
脂肪酸部分を部分加水分解したもので、ノゾホスファチ
ジルコリン、リゾホスファチジルエタノールアミン、リ
ゾホスファチジルイノシトール及びリゾホスファチジル
セリンの一種又は２種以上の混合物を主成分とする。故
に、レシチンとしての極性基に由来する特性を維持した
まま水和力が高められて親水性を呈する事となり、保形
性、耐熱性及び造花性に優れ、ホイップ時間が短時間で
かつオーバーランが適度な生クリームに近似した食感を
持つクリーム状起泡性油脂組成物の製造を可能とした。The enzyme-treated lecithin used in the present invention is obtained by partially hydrolyzing the fatty acid moiety at the 2-position of lecithin, and mainly contains one or a mixture of two or more of nosophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol, and lysophosphatidylserine. shall be. Therefore, while maintaining the characteristics derived from the polar groups of lecithin, the hydration power is increased and it becomes hydrophilic, resulting in excellent shape retention, heat resistance, and artificial flower properties, short whipping time, and easy overrun. This made it possible to produce a creamy foaming oil and fat composition with a texture similar to that of fresh cream.
更に、本発明で使用する加水分解酵素処理レシチンの界
面活性は、従来のレシチンよりも数倍に向上しているの
で、添加適量を減じた場合でも効果を発揮できる。Furthermore, since the surface activity of the hydrolase-treated lecithin used in the present invention is several times higher than that of conventional lecithin, the effect can be exerted even when the appropriate amount added is reduced.
本発明のクリーム状起泡性油脂組成物には、ビタミン類
、有機酸及びその塩類、増粘安定剤、甘味料９着色料、
香料等を任意に加える事ができ、本発明の効果がこれら
の物質により阻害される事は無い。The creamy foaming oil and fat composition of the present invention includes vitamins, organic acids and their salts, thickening stabilizers, sweeteners, colorants,
Flavors and the like can be optionally added, and the effects of the present invention will not be inhibited by these substances.
次に、実施例及び比較例によって本発明を具体的に説明
するが、その結果により本発明の効果及び用途が限定さ
れるものではない。Next, the present invention will be specifically explained with reference to Examples and Comparative Examples, but the effects and uses of the present invention are not limited by the results.
試験方法
脱脂粉乳４重量部及びカゼインナトリウム１重量部を水
５０重量部に溶解し、所定の乳化剤を所定量溶解又は均
一分散させた油脂組成物４５重量部を加えてホモミキザ
ーを用いて７０℃で１０分間予備乳化後、ホモジナイザ
ーにより５０＋５０Ｋｇ／ｃｍ２の２段の圧力で乳化し
、８０℃で１５分間滅菌後水浴中にて５°Ｃまで冷却し
、冷蔵庫中で一晩エージング後、粘度、ホイップ時間、
オーバーラン、造花性、保形性、耐熱性を測定、観察す
る。粘度測定はＢ型粘度計を使用し、耐熱性については
オートクレーブ（１２１℃、１５分間）を使用した。Test method: 4 parts by weight of skim milk powder and 1 part by weight of sodium caseinate are dissolved in 50 parts by weight of water, 45 parts by weight of an oil and fat composition in which a given amount of a given emulsifier is dissolved or uniformly dispersed is added, and the mixture is heated at 70°C using a homomixer. After pre-emulsification for 10 minutes, emulsify with a homogenizer at two stages of pressure of 50+50Kg/cm2, sterilize at 80℃ for 15 minutes, cool to 5℃ in a water bath, and age in the refrigerator overnight, then check the viscosity and whipping time. ,
Measure and observe overrun, artificial flower properties, shape retention, and heat resistance. A B-type viscometer was used to measure the viscosity, and an autoclave (121° C., 15 minutes) was used to measure the heat resistance.
乳化剤種類及び使用量
（１）、レシチン、５ＬＰ−ホワイト、ツルーレシチン
工業（株）製
（２）、グリセリン脂肪酸エステル；サンソフト＃８０
００．太陽化学（株）製
（３）、ソルビタン脂肪酸エステル；サンソフト＃８１
Ｓ 、太陽化学（株）製
（４）、シヨ糖脂肪酸エステル； Ｓ−７７０。Emulsifier type and usage amount (1), lecithin, 5LP-white, manufactured by True Lecithin Industries Co., Ltd. (2), glycerin fatty acid ester; Sunsoft #80
00. Manufactured by Taiyo Kagaku Co., Ltd. (3), sorbitan fatty acid ester; Sunsoft #81
S, manufactured by Taiyo Kagaku Co., Ltd. (4), sucrose fatty acid ester; S-770.
ノヨートー（株）製
（５）、ポリグリセリン脂肪酸エステル；サンソフト＃
Ｑ−１８Ｓ 、太陽化学（株）製（６）、クエン酸モノ
グリセリド；サンソフト＃６２１Ｂ、太陽化学（株）製
（７）、対照；生クリーム、乳脂肪４７％（１）〜（６
）の乳化剤使用量は、各０．５重量％である。Manufactured by Noyoto Co., Ltd. (5), polyglycerin fatty acid ester; Sunsoft #
Q-18S, manufactured by Taiyo Kagaku Co., Ltd. (6), citric acid monoglyceride; Sunsoft #621B, manufactured by Taiyo Kagaku Co., Ltd. (7), control; fresh cream, milk fat 47% (1) - (6
) The amount of emulsifier used was 0.5% by weight.
上記乳化剤を用いて調製したクリーム状起泡性油脂組成
物の評価結果を表１に示した。Table 1 shows the evaluation results of creamy foaming oil and fat compositions prepared using the above emulsifier.
（実施例１）
脱脂粉乳４重量部、加水分解酵素処理レシチン（水溶性
レシチンＳ、太陽化学（株）製）０．５重量部を水５０
重量部に溶解し、７０°Ｃに加熱する。該水溶液に大豆
硬化油（上昇融点３８°Ｃ）３０重量部とヤシ硬化油（
上昇融点３４°Ｃ）１５重量部を７０°Ｃで融解混合し
た油脂を加えてホモミキサーで１０分間予備乳化し、更
に５０＋５０Ｋｇ／ｃｍ”の２段の圧力でホモジイナイ
ザーを通して均質化を行った後、８０℃で１５分間殺菌
し、次いで水浴中で冷却してから冷蔵庫内で一晩エージ
ングしてクリーム状起泡性油脂組成物を得たこのクリー
ム状起泡性油脂組成物を比較例と同様の操作により評価
したところ、表１に示した様に良好な食感と、生クリー
ムに類似した性状を呈した。更に、１２１°Ｃ２１５分
間の耐熱試験に供したが、性状の変化は殆ど見られなか
った。(Example 1) 4 parts by weight of skim milk powder, 0.5 parts by weight of hydrolytic enzyme-treated lecithin (water-soluble lecithin S, manufactured by Taiyo Kagaku Co., Ltd.) and 50 parts by weight of water.
Dissolve in parts by weight and heat to 70°C. To the aqueous solution were added 30 parts by weight of hydrogenated soybean oil (rising melting point 38°C) and hydrogenated coconut oil (
15 parts by weight of fats and oils melted and mixed at 70°C (rising melting point 34°C) were added, pre-emulsified in a homomixer for 10 minutes, and further homogenized through a homogenizer at a two-step pressure of 50 + 50 kg/cm''. After that, it was sterilized at 80°C for 15 minutes, then cooled in a water bath, and then aged in a refrigerator overnight to obtain a creamy foaming oil and fat composition.This creamy foaming oil and fat composition was used as a comparative example. When evaluated using the same procedure, it had a good texture and properties similar to fresh cream as shown in Table 1.Furthermore, it was subjected to a heat resistance test at 121°C for 215 minutes, but there was almost no change in properties. I couldn't see it.
（実施例２）
菜種硬化油（上昇融点３６°Ｃ）３７重量部、ヤシ硬化
油１３重量部を７０°Ｃで予め融解混合し、改質レシヂ
ン０．５重量部を加えて均質分散させて油脂組成物を得
る。該油脂組成物と乳固形分８％の脱脂乳５０重量部を
混合し、実施例１と同様の操作にて均質化、エージング
してクリーム状起泡性油脂組成物を得た。得られたクリ
ーム状起泡性油脂組成物は、実施例１と同様に良好な結
果を呈した。(Example 2) 37 parts by weight of rapeseed hydrogenated oil (increased melting point 36°C) and 13 parts by weight of coconut hydrogenated oil were melted and mixed in advance at 70°C, and 0.5 parts by weight of the modified resin was added and homogeneously dispersed. Obtain an oil and fat composition. The oil and fat composition and 50 parts by weight of skim milk having a milk solid content of 8% were mixed, homogenized and aged in the same manner as in Example 1 to obtain a creamy foamable oil and fat composition. The obtained creamy foaming oil and fat composition exhibited good results as in Example 1.
本発明は、菓子食品分野に天然組成の生りＩＪ−ム代替
品を提供するもので、従来品質のバラツキが欠点であっ
た生クリームの性状を再現しながら品質を定格化したク
リーム状起泡性油脂組成物の製造を可能とした。また、
本発明によるクリーム状起泡性油脂組成物を生クリーム
に配合する事で既存生クリームの品質を一定化する事も
可能である。The present invention provides a natural-composition fresh IJ-me substitute for the confectionery food field, and reproduces the properties of fresh cream, which had the disadvantage of conventional quality variations, and has a rated quality creamy foam. This made it possible to produce a natural oil and fat composition. Also,
By blending the creamy foaming oil and fat composition of the present invention into fresh cream, it is also possible to stabilize the quality of existing fresh cream.
Claims (1)
分を含有する水溶液４５〜７５重量％及び加水分解酵素
処理レシチン０．０５〜５重量％とを混合乳化する事を
特徴とするクリーム状起泡性油脂組成物。A cream characterized by mixing and emulsifying 25-55% by weight of fats and oils with an elevated melting point of 15-46°C, 45-75% by weight of an aqueous solution containing milk solids, and 0.05-5% by weight of hydrolase-treated lecithin. Foaming oil and fat composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63166196A JP2756972B2 (en) | 1988-07-04 | 1988-07-04 | Creamy foamable oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63166196A JP2756972B2 (en) | 1988-07-04 | 1988-07-04 | Creamy foamable oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0216946A true JPH0216946A (en) | 1990-01-19 |
| JP2756972B2 JP2756972B2 (en) | 1998-05-25 |
Family
ID=15826870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63166196A Expired - Lifetime JP2756972B2 (en) | 1988-07-04 | 1988-07-04 | Creamy foamable oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2756972B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0227943A (en) * | 1988-07-15 | 1990-01-30 | Kao Corp | Edible oil and fat composition |
| JPH05336884A (en) * | 1992-06-04 | 1993-12-21 | Yuuhaimu:Kk | Foamable oil-in-water type edible fat and oil composition and production of cake using the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5886056A (en) * | 1981-11-17 | 1983-05-23 | Riken Vitamin Co Ltd | Creamy formable fat or oil composition |
| JPS61162148A (en) * | 1985-01-09 | 1986-07-22 | Meiji Milk Prod Co Ltd | Production of creamy emulsified oil or fat composition |
| JPS61174938A (en) * | 1985-01-31 | 1986-08-06 | Meiji Milk Prod Co Ltd | Preparation of w/o/w type compound emulsion |
-
1988
- 1988-07-04 JP JP63166196A patent/JP2756972B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5886056A (en) * | 1981-11-17 | 1983-05-23 | Riken Vitamin Co Ltd | Creamy formable fat or oil composition |
| JPS61162148A (en) * | 1985-01-09 | 1986-07-22 | Meiji Milk Prod Co Ltd | Production of creamy emulsified oil or fat composition |
| JPS61174938A (en) * | 1985-01-31 | 1986-08-06 | Meiji Milk Prod Co Ltd | Preparation of w/o/w type compound emulsion |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0227943A (en) * | 1988-07-15 | 1990-01-30 | Kao Corp | Edible oil and fat composition |
| JPH0724548B2 (en) * | 1988-07-15 | 1995-03-22 | 花王株式会社 | Edible oil and fat composition |
| JPH05336884A (en) * | 1992-06-04 | 1993-12-21 | Yuuhaimu:Kk | Foamable oil-in-water type edible fat and oil composition and production of cake using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2756972B2 (en) | 1998-05-25 |
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