JP4637745B2 - Hydrous fat composition and method for producing the same - Google Patents

Description

[Background of the invention]
[Field of the Invention]
The present invention relates to a method for producing a hydrated oil / fat composition that is a stable water-in-oil emulsion consisting essentially of oil / fat, water, and gas, and the hydrated oil / fat composition.

  Conventionally, emulsifiers approved as food additives have been used alone or in combination in the production of water-in-oil emulsions such as various margarines, butter creams and dressings. Specific examples thereof include lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like.

  When margarine, butter cream, dressing, etc. are manufactured without adding an emulsifier, the water droplets dispersed in the oil phase part by stirring are united with the crystallization of the oil and fat, and the water phase and the oil phase become separated and stable. Even if a solid water-in-oil emulsion cannot be formed or solidified while maintaining the emulsified state, the emulsification is destroyed by the coarsening of saturated fatty acid triglyceride crystals that occur during storage.

  However, when the above-mentioned emulsifier is used, the off-flavors and off-flavors derived from the emulsifier are problematic. Furthermore, due to the natural and health orientation of consumers in recent years, there has been an increase in the orientation of products that do not contain emulsifiers. Is required.

  There have been proposals that a stable water-in-oil emulsion can be formed without using an emulsifier.

  For example, Japanese Patent Application Laid-Open No. 58-134961 discloses a method of obtaining an emulsion by cooling and crystallizing an oily substance obtained by adding sucrose fatty acid ester and / or high melting point triglyceride to oil and fat, and further heating and melting. Has been.

  Japanese Patent Laid-Open No. 10-295271 discloses a method for preparing a stable emulsifier-free water-in-oil emulsion by containing 5 to 100% by weight of a high melting point oil or fat that maintains fine crystals in the oil phase part. It is disclosed.

  International Publication No. WO00 / 57715 discloses a cell-containing chocolate obtained by adding a mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid and a method for producing the same.

Although the required properties of the hydrous fat composition are naturally different depending on the form of the final product, in general, it has good meltability and spread, and a certain degree of fluidity is required to ensure appropriate workability.
[Summary of Invention]

  Inventors of the present invention produce a water-containing oil / fat composition using an oil / fat containing a specific amount of saturated fatty acid triglycerides and controlling the crystal form of the saturated fatty acid triglycerides substantially without using an emulsifier. Thus, a water-containing oil and fat composition having good emulsification stability while having substantially no added emulsifier, good melting and elongation, and a large degree of freedom in product formulation design and excellent workability can be obtained. The knowledge that it will be.

  Accordingly, the present invention provides a hydrous oil composition having good emulsification stability while having substantially no added emulsifier, good melting and elongation, and a large degree of freedom in product formulation design and excellent workability. And a method of manufacturing the same.

  And according to the 1st aspect of this invention, the manufacturing method of the water-containing oil-fat composition which does not contain an emulsifier substantially is provided, This method does not contain an emulsifier substantially, The manufacturing method of a water-containing oil-fat composition And a step of preparing an oil and fat comprising 1.5 to 4.5% by weight of a saturated fatty acid triglyceride having a fatty acid having 18 or more carbon atoms as a constituent fatty acid, a melting step for melting the oil and fat, and the oil and fat. A cooling step of rapidly cooling so that the saturated fatty acid triglycerides become crystals of a crystal type other than a stable type, and an oil and fat, so that at least a part of the saturated fatty acid triglycerides becomes stable crystals, It comprises at least a reheating step of reheating and an emulsifying step of emulsifying the oil and fat after reheating by adding an aqueous medium.

  According to the 2nd aspect of this invention, the water-containing fats and oils composition obtained by the manufacturing method by said 1st aspect is provided.

According to the present invention, the specific properties of the hydrated oil and fat composition according to the present invention, that is, emulsion stability, high water holding property (property of taking up a large amount of water), and high moisture holding property (property of taking up a large amount of gas) are utilized. It is possible to obtain bakery, biscuits and cookies with a light texture and good swelling, and high emulsification stability can be obtained even in water-containing chocolate where the aqueous phase and the oil phase are easily separated. By using the hydrated oil / fat composition in a mold dressing, it can be prepared without adding an emulsifier. Furthermore, the water-containing oil and fat composition according to the present inventors has high fluidity and excellent workability and can be applied to cosmetics and the like.
[Detailed Description of the Invention]

Definitions According to the present invention, a water-containing oil and fat composition substantially free of an emulsifier and a method for producing the same are provided. Here, an emulsifier means an emulsifier that is recognized as a food additive by the Food Sanitation Law or a cosmetic additive by the Pharmaceutical Affairs Law. Further, substantially not containing an emulsifier means that the emulsifier is not included to such an extent that an emulsifying effect is exhibited, for example, it is not included at a concentration higher than the critical micelle concentration.

Saturated fatty acid triglycerides The saturated fatty acid triglycerides in the present invention are those having a long-chain saturated fatty acid having 18 or more carbon atoms as a constituent fatty acid. According to a preferred embodiment of the present invention, it is preferable to use a saturated fatty acid triglyceride having a long-chain saturated fatty acid having 18 to 22 carbon atoms as a constituent fatty acid. Specific examples of the constituent fatty acids of the saturated fatty acid triglycerides include stearic acid having 18 carbon atoms, arachidic acid having 20 carbon atoms, and behenic acid having 22 carbon atoms. According to a preferred embodiment of the present invention, it is preferable to use a mixed acid type saturated fatty acid triglyceride having three different constituent fatty acids. This is because the formation of various fatty acid compositions by the three types of constituent fatty acids is advantageous in that coarse crystals of saturated fatty acid triglycerides hardly occur. Examples of preferred saturated fatty acid triglycerides include 1,2-arachidoyl-3-stearoylglycerol, 1,3-arachidoyl-2-stearoylglycerol, 1,2-behenoyl-3-stearoylglycerol, 1,3-behenoyl-2- Stearoyl glycerol etc. are mentioned.

  The saturated fatty acid triglycerides used in the present invention can take stable crystals or crystals other than the stable crystals by adjusting the temperature. Here, the stable crystal in the present invention means a β-type crystal, and the non-stable crystal means a crystal other than the β-type, that is, an unstable α-type crystal or a metastable β′-type crystal. Means.

  In the saturated fatty acid triglycerides in the present invention, the content in the fat is set to 1.5 to 4.5% by weight. According to the preferable aspect of this invention, the minimum with preferable content in fats and oils of saturated fatty acid triglycerides is 2.0 weight%, and a preferable upper limit is 3.0 weight%. Such a saturated fatty acid triglyceride concentration may be achieved by post-addition of saturated fatty acid triglyceride to fats and oils, or natural fats and oils containing such saturated fatty acid triglycerides may be used as they are. When the amount of the saturated fatty acid triglycerides with respect to the fat / oil is in the above range, a hydrous fat / oil composition having excellent stability and good melting and elongation can be obtained.

Fats and oils and fat components other than saturated fatty acid triglycerides in fats and oils are not particularly limited as long as they have lower melting points than saturated fatty acid triglycerides, such as natural animal and vegetable fats and oils, and Examples include oil-soluble fragrances and cosmetic raw materials. Non-tempered fats and oils are fats and oils that do not adjust temperature (tempering), but become a metastable (β'-type) crystalline form even if they are simply cooled. Non-tempered fats and oils separately fractionated), palm kernel oil, and hydrogenated hydrogenated oil. Temper type fats and oils are oils and fats in which most of the crystalline forms are not stable (β type) unless the temperature is adjusted. For example, cocoa butter, palm oil fraction refined fats and oils (permitted palm oil by melting point) Unlike palm kernel oil, it is a temper type oil and fat mainly composed of palmitic acid and oleic acid glycerin ester, which is also called palm middle-melting fraction oil and fat.), Vegetable oils such as monkey fat and shea fat .

Aqueous medium In the present invention, the aqueous medium used in the hydrous oil / fat composition is not particularly limited as long as an emulsion is obtained, and may be appropriately determined according to the use described below. Specific examples thereof include food materials such as water, dairy products, fruit juices, vinegar, liqueurs, and fragrances, and cosmetic materials.

Use According to the present invention, the saturated fatty acid triglycerides may be added in a small amount with respect to the oil phase part, and a water-containing oil and fat composition having better meltability and elongation than conventional ones can be provided. In addition, since the amount of saturated fatty acid triglycerides added in the hydrated oil / fat composition is smaller than before, there is an advantage that the degree of freedom in product formulation design is large, the application range is wide, and the workability is high. In addition, since various liquid materials can be used for oils and aqueous media other than saturated fatty acid triglycerides, the present technology is extremely useful in the production of emulsified products in general. Moreover, by using this hydrous fat composition as a raw material, it becomes possible to obtain edible foods having preferable texture and physical properties. Furthermore, since the water-containing oil and fat composition obtained here has a high water-holding property, the oil content can be relatively reduced, and in the case of food using the water-containing oil and fat composition, the calorie intake is low, and other than food In addition, there is a merit that oil content reduction leads to cost reduction of the product, and it is possible to expand the industrial use range of products in which it is desirable that no emulsifier is added.

  According to this invention, the edible food which comprises the above-mentioned water-containing fats and oils composition or uses this as a raw material is provided. Specific examples include bakery items such as bread, cakes, donuts, cream puffs, pies, waffles, castella, biscuits, cookies, crackers, pretzels, flakes, wafers, snacks, chocolates, marshmallows. Dairy products such as rice confectionery, Japanese confectionery, candy, butter and margarine, and dressings. Note that the above names are not limited by laws and regulations. According to another aspect of the present invention, there is therefore provided the use of the above hydrous fat composition for the production of edible food.

  Moreover, according to this invention, the cosmetics which comprise the above-mentioned water-containing fats and oils composition or make this into a raw material are provided. Specific examples thereof include creams such as cold cream, emulsions, foundations, skin cleansers such as cosmetic soap, lipsticks, blushers, cosmetics for hair, and hair washes. Note that the above names are not limited by laws and regulations. According to another aspect of the present invention, there is thus provided the use of the above hydrous oil composition for the production of cosmetics.

Production Method In the method according to the present invention, an oil or fat comprising 1.5 to 4.5% by weight, more preferably 2.0 to 3.0% by weight of a saturated fatty acid triglyceride is prepared. And this fats and oils are melted. According to a preferred embodiment of the present invention, in the melting step, the fat is heated to 60 to 75 ° C., and is preferably completely melted.

  In the method according to the present invention, the melted fat / oil is then rapidly cooled so that the saturated fatty acid triglycerides become crystals of a crystal form other than the stable form. According to the preferable aspect of this invention, this cooling process quenches fats and oils to 25 degrees C or less, Preferably it is -20-20 degreeC with the cooling rate of 5 degrees C / min or more, Preferably it is 10 degrees C / min or more. Thereby, all saturated fatty acid triglycerides are preferably crystallized as unstable crystals (α-type). There are many fine crystals in unstable crystals (α form) obtained by rapid cooling, and these can serve as nucleation sites for stable β-type crystals, so that many fine stable crystals are obtained in the reheating process. Is advantageous.

  In the method according to the present invention, the oil and fat is then reheated to convert at least a part of the saturated fatty acid triglycerides into stable crystals. According to a preferred embodiment of the present invention, in the reheating step, the saturated fatty acid triglyceride is obtained by maintaining the oil and fat isothermally at a predetermined temperature of 30 to 45 ° C, preferably 35 to 40 ° C for 40 minutes or more, preferably 60 minutes or more. Part of the class, preferably 40 to 100% by weight, is made into fine stable crystals (β type). By efficiently aligning the crystal form to the stable form (β form) in this way, stable emulsification can be achieved even if the amount of saturated fatty acid triglycerides added is less than before.

  Next, in the method according to the present invention, an aqueous medium is added to the oil and fat, and an emulsification step is performed. Emulsification is carried out by stirring the oil and fat and the aqueous medium. According to the present invention, as a result of containing a large amount of fine stable crystals (β-type), emulsification in which a large amount of an aqueous medium is taken in becomes possible. According to the preferable aspect of this invention, an emulsification process adds 50-240 weight% with respect to fats and oils, Preferably 100-233 weight% of aqueous medium is added. Here, addition to the fats and oils of an aqueous medium may be performed gradually, or may be performed by adding all at once.

  Although the temperature condition of the stirring treatment in this emulsification step may be determined as appropriate, the fat and oil and the aqueous medium after the reheating step are preferably stirred at 30 to 38 ° C. This stirring speed may also be determined as appropriate. Here, there may be a temperature drop during stirring. The solid fat in the mixture increases as the temperature decreases during stirring, so that the viscosity increases and a more stable emulsified state is formed. Furthermore, in order to realize stable emulsification, fine stable crystals of saturated fatty acid triglycerides are uniformly dispersed at the interface between the aqueous phase as a dispersoid and the gas and the oil phase as a dispersion medium. preferable.

  According to this invention, it is preferable that 12 to 65% of air bubbles are contained in a water-containing fat and oil composition by volume ratio under 1 atmosphere. A stable emulsification is realizable because the bubble contained in a hydrous oil-fat composition exists in the said range. In addition to air, specific components of gas or bubbles include nitrogen, oxygen, carbon dioxide, argon, and the like.

EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.
For identification of the crystal form of the following saturated fatty acid triglycerides, an X-ray diffractometer (XRD: RAD-2C manufactured by Rigaku Corporation; Cu-Kα; λ = 1.54 mm) was used. In the following, the aeration rate is expressed as a percentage of the volume of bubbles in the total volume of the hydrous fat composition at 1 atm. In addition, Table 1 shows the fatty acid composition of the behenic acid-rich rapeseed extremely hardened oil (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) used below.

Example 1
Preparation of oil phase part A mixture of 2.0 parts by weight of behenic acid-rich rapeseed extremely hardened oil (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) and olive oil 98.0 parts by weight After complete melting by heating, the mixture was once cooled rapidly to 20 ° C. at a cooling rate of 10 ° C./min or more to crystallize saturated fatty acid triglycerides as completely unstable crystals (α-form) in olive oil. Thereafter, the mixture was reheated to 38 ° C. and kept isothermal at this temperature for 60 minutes, whereby saturated fatty acid triglycerides were converted into fine stable crystals (β-type).
Preparation of hydrous oil / fat composition Gradually add 150% by weight of water to the above oil phase part, and after adding the whole amount, Kenmix Aiko Pro KM-600 (manufactured by Aikosha Seisakusho) with cooling. 489r. p. m. A water-containing oil and fat composition having a specific gravity of 0.66 and a moisture content of 26% was prepared by stirring at a speed of 10 minutes. This water-containing oil and fat composition did not break its emulsified state at all during the production process and after storage at 20 ° C. for 7 days. In addition, the mouth melted smoothly and there was no sense of waxiness.

Example 2
Preparation of oil phase part A mixture of 3.0 parts by weight of behenic acid-rich rapeseed extremely hardened oil (trade name: rapeseed extremely hardened oil, manufactured by Asahi Denka Kogyo Co., Ltd.) and olive oil 97.0 parts by weight After complete melting by heating, the mixture was once cooled rapidly to 20 ° C. at a cooling rate of 10 ° C./min or more to crystallize saturated fatty acid triglycerides as completely unstable crystals (α-form) in olive oil. Thereafter, the mixture was reheated to 38 ° C. and kept isothermal at this temperature for 60 minutes, whereby saturated fatty acid triglycerides were converted into fine stable crystals (β-type).
Preparation of hydrous oil / fat composition 100% by weight of water is gradually added to the oil phase part, and after adding the whole amount, Kenmix Aiko Pro KM-600 (manufactured by Aikosha Seisakusho Co., Ltd.) is cooled. 489r. p. m. A water-containing oil / fat composition having a specific gravity of 0.51 and a moisture content of 41% was prepared by stirring at a speed of 10 minutes. This water-containing oil and fat composition did not break its emulsified state at all during the production process and after storage at 20 ° C. for 7 days. In addition, the mouth melted smoothly and there was no sense of waxiness.

Comparative Example 1
A mixture of 5.5 parts by weight of behenic acid-rich rapeseed extremely hardened oil (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) and 94.5 parts by weight of olive oil was added to the oil phase part of Example 2. Treated as prepared. Thereafter, 100% by weight of water was gradually added to the oil phase part, and after adding the whole amount, 489r was used with Kenmix Aiko Pro KM-600 (manufactured by Aikosha Seisakusho) while cooling. . p. m. A water-containing oil and fat composition having a specific gravity of 0.47 and a moisture content of 45% was prepared by stirring at a speed of 10 minutes. Although this emulsified state was not broken at all in the manufacturing process and after storage at 20 ° C. for 7 days, the water-containing oil / fat composition was not melted at the mouth and felt waxy.

Test example 1
When the sensory evaluation comparison was performed regarding the melting of the hydrated oil and fat compositions obtained in Example 2 and Comparative Example 1, 17 out of 20 sensory evaluators evaluated that “Example 2 had better melting”. In the chi-square test, it was determined that there was a significant difference (significant difference 1%).

Comparative Example 2
A mixture of 1.0 part by weight of behenic acid-rich rapeseed extremely hardened oil (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) and 99.0 parts by weight of olive oil was added to the oil phase part of Example 2. Treated as prepared. Thereafter, 100% by weight of water was gradually added to the oil phase part, and after adding the whole amount, 489r was used with Kenmix Aiko Pro KM-600 (manufactured by Aikosha Seisakusho) while cooling. . p. m. A water-containing oil and fat composition having a specific gravity of 0.76 and a moisture content of 16% was prepared by stirring at a speed of 10 minutes. In this hydrous oil / fat composition, separation of an aqueous phase and an oil phase began to occur during a storage period of 20 ° C. for 1 day, and the emulsion stability was not high.

Example 3
Preparation of oil phase part rapeseed extremely hardened oil with high behenic acid content (made by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extreme hardened oil) 2.0 parts by weight and salad oil (manufactured by Linol Oil & Fats Co., Ltd., trade name: Linol salad oil) The mixture with 98.0 parts by weight was heated to 70 ° C. and completely melted, and then rapidly cooled to 20 ° C. at a cooling rate of 10 ° C./min or more, so that saturated fatty acid triglycerides were completely anxious in salad oil. Crystallization was performed as a regular crystal (α-type). Thereafter, the mixture was reheated to 38 ° C. and kept isothermal at this temperature for 60 minutes, whereby the saturated fatty acid triglycerides were converted into fine stable crystals (β type).
Preparation of emulsified liquid dressing Gradually add 100% by weight of vinegar (containing a small amount of salt and pepper) to the above oil phase part, add the whole amount, and then cool to Kenmix Aikopro KM-600 (( 489r. Using Aikosha Seisakusho). p. m. An emulsified liquid dressing having a specific gravity of 0.77 and an air retention of 18% was prepared by stirring at a speed of 10 minutes. This emulsified liquid dressing was not broken at all in the manufacturing process and after being stored at 20 ° C. for 7 days. In addition, the mouth melted smoothly and there was no sense of waxiness.

Example 4
150% by weight of vinegar (containing a small amount of salt and pepper) was gradually added to the oil phase part prepared in the same manner as in Example 3, and after adding the entire amount, Kenmix Aiko Pro KM- was cooled. 600 (manufactured by Aikosha Seisakusho) 489r. p. m. An emulsified liquid dressing having a specific gravity of 0.74 and an aeration rate of 22% was prepared by stirring at a speed of 10 minutes. This emulsified liquid dressing was not broken at all in the manufacturing process and after being stored at 20 ° C. for 7 days. In addition, the mouth melted smoothly and there was no sense of waxiness.

Comparative Example 3
100 parts by weight of salad oil was heated to 70 ° C. and once cooled to 20 ° C. at a cooling rate of 10 ° C./min. Then, it reheated to 38 degreeC and hold | maintained isothermally at this temperature for 60 minutes. Gradually add 100% by weight of vinegar (containing a small amount of salt and pepper) to the oil phase thus obtained, add the whole amount, and then cool with Kenmix Aikopro KM-600 (( 489r. Using Aikosha Seisakusho). p. m. However, immediately after stirring, separation of vinegar (water phase) and salad oil (oil phase) occurred, and no emulsified liquid dressing was obtained.

Comparative Example 4
Behenic acid-rich rapeseed extremely hardened oil (Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) 2.0 parts by weight and salad oil (Rinol Yushi Co., Ltd., trade name: Linol Salad Oil) 98.0 parts by weight The mixture was heated to 70 ° C. and completely melted, and then slowly cooled to 20 ° C. at a cooling rate of 1 ° C./min, and saturated fatty acid triglycerides were metastable crystals (β ′ type) in salad oil And crystallized as stable crystals (β-type). Thereafter, the mixture was reheated to 38 ° C. and kept isothermal at this temperature for 60 minutes, whereby saturated fatty acid triglycerides were converted into coarse stable crystals (β-type). Gradually add 100% by weight of vinegar (containing a small amount of salt and pepper) to the oil phase thus obtained, add the whole amount, and then cool with Kenmix Aikopro KM-600 (( 489r. Using Aikosha Seisakusho). p. m. An emulsified liquid dressing having a specific gravity of 0.88 and an aeration rate of 7% was prepared by stirring at a speed of 10 minutes. In this emulsified liquid dressing, separation of vinegar (aqueous phase) and salad oil (oil phase) began to occur during storage at 20 ° C. for 1 day, and the emulsification stability was not high.

Example 5
Preparation of oil phase portion A mixture of 3.0 parts by weight of behenic acid-rich rapeseed extremely hardened oil (trade name: rapeseed extremely hardened oil, manufactured by Asahi Denka Kogyo Co., Ltd.) and cocoa butter 97.0 parts by weight at 70 ° C After complete melting by heating, the mixture was once cooled to 20 ° C. at a cooling rate of 10 ° C./min or more, and saturated fatty acid triglycerides were completely crystallized as unstable crystals (α form) in cocoa butter. . Thereafter, the mixture was reheated to 38 ° C. and kept isothermal at this temperature for 60 minutes, whereby saturated fatty acid triglycerides were converted into fine stable crystals (β-type).
Preparation of hydrous cocoa butter Slowly add 150% by weight of water to the oil phase part, add the whole amount, and then use 489r using Kenmix Aiko Pro KM-600 (manufactured by Aikosha Seisakusho). . p. m. The water-containing cocoa butter having a specific gravity of 0.63 and a moisture content of 27% was prepared by stirring at a speed of 10 minutes.
Preparation of hydrous chocolate Tempered 30 ° C milk chocolate (40% sugar, cacao mass 24%, whole milk powder 17%, cocoa butter 19%) 100g of the above hydrous cocoa butter held at 30 ° C 9.1 g was added and mixed. The water-containing chocolate thus obtained had a fresh, smooth and light texture without separation of the aqueous phase and the oil phase.

Comparative Example 5
3.6 g of cocoa butter corresponding to the oil phase of 9.1 g of the above-mentioned hydrated cocoa butter is added to 100 g of milk chocolate (sugar 40%, cacao mass 24%, whole milk powder 17%, cocoa butter 19%). Was added in the same manner as in the preparation of the oil phase part in Example 5, and then tempered in the same manner as in the preparation of the water-containing chocolate in Example 5. When 5.5 g (30 ° C.) of water corresponding to the water in 9.1 g of the above hydrated cocoa butter was added to and mixed with the chocolate (30 ° C.) thus obtained, significant separation of the water phase and the oil phase was observed. It was generated and could not be prepared as a water-containing chocolate.

Example 6
Preparation of oil phase part rapeseed extremely hardened oil with high behenic acid content (made by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) and shortening (made by Miyoshi Oil & Fats Co., Ltd., trade name: Shortening UB) The mixture with 98.0 parts by weight was heated to 70 ° C. and completely melted, and then rapidly cooled to 20 ° C. at a cooling rate of 10 ° C./min or more, so that saturated fatty acid triglycerides were completely unstable in shortening. Crystallization was performed as crystals (α-type). Thereafter, the mixture was reheated to 38 ° C., and kept at this temperature for 60 minutes to obtain saturated fatty acid triglycerides as fine stable crystals (β type).
Preparation of hydrous shortening To the oil phase part obtained as described above, 100% by weight of water was gradually added, and after the entire amount was added, Kenmix Aiko Pro KM-600 (Aikosha Seisakusho Co., Ltd.) 489r. p. m. A water-containing shortening having a specific gravity of 0.53 and a moisture content of 37% was prepared by stirring at a speed of 10 minutes.
Preparation of Cocoa Bread 9.0 parts by weight of hydrous shortening obtained as described above, 49.5 parts by weight of strong flour, 25.2 parts by weight of water, 7.4 parts by weight of sugar, 1.5 parts by weight of whole egg, cocoa powder 2 9.9 parts by weight, fresh yeast 1.5 parts by weight, skim milk powder 1.5 parts by weight, baking powder 1.0 part by weight, and salt 0.5 parts by weight at 28 ° C. or less for 10 minutes, Fermented for 1 hour. The dough was divided into 100 g portions, held at 30 ° C. for 30 minutes, then degassed, and held in a high-humidity thermostat (37 ° C., humidity 80%) for 40 minutes. Then, it baked for 15 minutes at 200 degreeC, and obtained the cocoa bread. The volume expansion coefficient after baking of this cocoa bread baked using the hydrous shortening swelled greatly to 240%, and had a soft and soft texture.

Comparative Example 6
The oil phase part and the water phase part of the hydrous shortening of Example 6 were added separately, and cocoa bread was prepared with the following composition. That is, 4.5 parts by weight of the above oil phase, 49.5 parts by weight of strong powder, 29.7 parts by weight of water, 7.4 parts by weight of sugar, 1.5 parts by weight of whole egg, 2.9 parts by weight of cocoa powder, After 1.5 parts by weight of yeast, 1.5 parts by weight of skim milk powder, 1.0 part by weight of baking powder, and 0.5 parts by weight of salt were mixed at 28 ° C. or lower for 10 minutes, fermentation was performed at 30 ° C. for 1 hour. The dough was divided into 100 g portions, held at 30 ° C. for 30 minutes, then degassed, and held in a high-humidity thermostat (37 ° C., humidity 80%) for 40 minutes. Thereafter, it was baked at 200 ° C. for 15 minutes to obtain cocoa bread. The volume expansion coefficient after baking of this cocoa bread baked without preparing a water-containing shortening in advance was 210%, and the texture was significantly inferior to that when using a water-containing shortening.

Example 7
Preparation of oil phase part Highly behenic acid rapeseed extremely hardened oil (Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) 2.0 parts by weight and unsalted butter (Yotsuba Dairy Co., Ltd.) 98.0 weight The mixture was heated to 70 ° C. and completely melted, and then rapidly cooled to 20 ° C. at a cooling rate of 10 ° C./min or more to completely dissolve saturated fatty acid triglycerides in salt-free butter. Crystallized as α form). Thereafter, the mixture was reheated to 38 ° C. and kept isothermal at this temperature for 60 minutes, whereby the saturated fatty acid triglycerides were converted into fine stable crystals (β type).
Preparation of water-containing butter After adding 77.5% by weight of milk to the butter dough obtained as described above and adding the whole amount, Kenmix Aiko Pro KM-600 (Aikosha Seisakusho Co., Ltd.) 489r. p. m. The water-containing butter having a specific gravity of 0.57 and an aeration rate of 48% was prepared by stirring at a speed of 10 minutes. The term “butter” used here is not limited by laws and regulations.
Preparation of Butter Cookies 35.6 parts by weight of water-containing butter, 19.9 parts by weight of sugar and 4.4 parts by weight of egg yolk obtained as described above were produced by Kenmix Aiko Pro KM-600 (manufactured by Aikosha Seisakusho). 58r. p. m. After stirring for 5 minutes, 40.0 parts by weight of flour and 0.1 parts by weight of baking powder were added and mixed for 3 minutes. The obtained dough was molded into a sheet shape having a thickness of 12 mm and solidified at −20 ° C. for 1 hour. Then, this dough was die-cut with a cylindrical die-cutting of φ = 28 mm and baked at 140 ° C. for 30 minutes to obtain a butter cookie. This butter cookie has almost no deformation of the dough due to baking heat (baking sagging), and after baking, it has a weight of 82% per piece of the butter cookie of Comparative Example 7 to be described later, and it is a very crunchy and light texture. The melt was smooth.

Comparative Example 7
The oil phase part of the water-containing butter of Example 7 and milk were added separately, and a butter cookie was prepared with the following composition. That is, 20.1 parts by weight of the above oil phase part softened at room temperature after refrigeration solidification, 19.9 parts by weight of sugar, 15.5 parts by weight of milk, and 4.4 parts by weight of egg yolk were combined with Kenmix Aiko Pro KM- 600 (manufactured by Aikosha Seisakusho) and 58 r. p. m. The milk was already separated at this time, and the milk was already separated and became emulsified and not emulsified. In this state, 40.0 parts by weight of weak flour and 0.1 part by weight of baking powder were added and mixed for 3 minutes, then formed into a sheet having a thickness of 12 mm and solidified at -20 ° C. for 1 hour. Thereafter, this dough was punched out into a disk shape with a cylindrical mold of φ = 28 mm, and baked at 140 ° C. for 30 minutes to prepare butter cookies. In this butter cookie, the dough was severely deformed (baked) due to the heat of baking, and its mouthfeel was hard and melted.

Claims (12)

A method for producing a hydrous fat composition substantially free of an emulsifier,
A step of preparing an oil or fat comprising 1.5 to 4.5% by weight of a saturated fatty acid triglyceride having a fatty acid having 18 or more carbon atoms as a constituent fatty acid;
A melting step for melting the oil;
A cooling step of rapidly cooling the fats and oils that have undergone the melting step so that the saturated fatty acid triglycerides become crystals of a crystal type other than a stable type;
A reheating step of reheating the oil and fat that has undergone the cooling step so that at least a part of the saturated fatty acid triglycerides becomes stable crystals;
A method comprising at least an emulsification step of adding an aqueous medium to the oil and fat that has undergone the reheating step to emulsify. The production method according to claim 1, wherein the constituent fatty acid is at least one selected from the group consisting of stearic acid, arachidic acid, and behenic acid. The production method according to claim 1 or 2, wherein the hydrated oil / fat composition comprises bubbles, and the bubbles are dispersed in the hydrated oil / fat composition at a volume ratio of 12 to 65%. The manufacturing method as described in any one of Claims 1-3 with which the said aqueous medium is added in the ratio of 50 to 240 weight% with respect to fats and oils component whole quantity. The manufacturing method as described in any one of Claims 1-4 with which the said melting process is performed at 60-75 degreeC. The manufacturing method as described in any one of Claims 1-5 by which the said cooling process is performed at a speed | rate of 5 degree-C / min or more until it reaches 25 degrees C or less. The manufacturing method according to claim 1, wherein the reheating step is performed at 30 to 45 ° C. for 40 minutes or more. The water-containing oil and fat composition which can be manufactured by the manufacturing method as described in any one of Claims 1-7. The edible which comprises or uses as a raw material the hydrous oil-fat composition of Claim 8. Cosmetics comprising or containing as a raw material the water-containing oil / fat composition according to claim 8. Use of the hydrous fat composition according to claim 8 for the production of edible food. Use of the water-containing oil and fat composition according to claim 8 for the production of cosmetics.