JPH0731373A - Water-in-oil type emulsified fat and oil composition and production thereof - Google Patents
Water-in-oil type emulsified fat and oil composition and production thereofInfo
- Publication number
- JPH0731373A JPH0731373A JP5195266A JP19526693A JPH0731373A JP H0731373 A JPH0731373 A JP H0731373A JP 5195266 A JP5195266 A JP 5195266A JP 19526693 A JP19526693 A JP 19526693A JP H0731373 A JPH0731373 A JP H0731373A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- water
- weight
- acid ester
- fatty acid
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 92
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- -1 fatty acid ester Chemical class 0.000 claims abstract description 51
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 50
- 229930195729 fatty acid Natural products 0.000 claims abstract description 50
- 239000000194 fatty acid Substances 0.000 claims abstract description 50
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 29
- 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 20
- 239000000787 lecithin Substances 0.000 claims abstract description 20
- 235000010445 lecithin Nutrition 0.000 claims abstract description 20
- 229940067606 lecithin Drugs 0.000 claims abstract description 20
- 239000000839 emulsion Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000012071 phase Substances 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000008346 aqueous phase Substances 0.000 claims abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 13
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 13
- 240000002791 Brassica napus Species 0.000 claims description 12
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 12
- 238000007790 scraping Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 8
- 239000007762 w/o emulsion Substances 0.000 claims description 8
- 240000008415 Lactuca sativa Species 0.000 claims description 5
- 235000012045 salad Nutrition 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 abstract description 171
- 239000003925 fat Substances 0.000 abstract description 99
- 235000009508 confectionery Nutrition 0.000 abstract description 26
- 239000002994 raw material Substances 0.000 abstract description 24
- 235000008429 bread Nutrition 0.000 abstract description 9
- 235000002316 solid fats Nutrition 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 description 125
- 235000019197 fats Nutrition 0.000 description 91
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 22
- 235000014510 cooky Nutrition 0.000 description 13
- 238000004898 kneading Methods 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000010521 absorption reaction Methods 0.000 description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 6
- 238000013329 compounding Methods 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000004904 shortening Methods 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、油中水型乳化油脂組成
物及びその製造方法に関するものである。本発明の油中
水型乳化油脂組成物は、パウンドケーキやクッキー等の
菓子やパンを造る（以下製菓・製パンという）際、小麦
粉や全卵等の原料あるいは生地に混合または練り込むた
めに用いられるものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-in-oil type emulsion oil / fat composition and a method for producing the same. The water-in-oil emulsified oil / fat composition of the present invention is used for mixing or kneading into raw materials or dough such as flour and whole eggs when making confectionery such as pound cakes and cookies (hereinafter referred to as confectionery / baking). Is used.
【０００２】[0002]
【従来技術】従来から製菓・製パン用油脂として用いら
れているものには、バターや乳化油脂組成物あるいはシ
ョートニング等があるが、バターを原料として使用した
場合は、できあがった製品の風味が良好であるが、バタ
ーは硬度が高いために他の原料との混合が均一にならな
いあるいは生地に練り込む際に練り込みづらいといった
問題がある。また乳化油脂組成物は、硬さの問題と同時
に焼き上がった製品の風味がバターに比較して劣るとい
った問題がある。このため製菓・製パン用油脂として用
いられる乳化油脂組成物やショートニングについて従来
から種々研究されている。BACKGROUND OF THE INVENTION Conventionally used fats and oils for confectionery and bread making include butter, an emulsified oil and fat composition, shortening and the like, but when butter is used as a raw material, the finished product has a good flavor. However, since butter has a high hardness, it has a problem that it is not uniformly mixed with other raw materials or it is difficult to knead it when kneading it into a dough. Further, the emulsified oil and fat composition has a problem of hardness and, at the same time, a flavor of a baked product is inferior to that of butter. Therefore, various studies have been conventionally made on emulsified oil and fat compositions and shortenings used as fats and oils for confectionery and bread making.
【０００３】例えば、乳化剤としてグリセリン脂肪酸エ
ステル、プロピレングリコール脂肪酸エステル、ソルビ
タン脂肪酸エステルの２種乃至３種と、ヨウ素価７０以
下のレシチン、ポリグリセリン縮合リシノレイン酸エス
テルのうちの１種乃至２種を併用したスポンジケーキ用
の起泡性ショートニング（特公平３−４７８２０号公
報）が、また液状油に乳化剤としてグリセリン脂肪酸エ
ステル、プロピレングリコール脂肪酸エステル、ソルビ
タン脂肪酸エステルおよびレシチンを添加した焼菓子製
造用起泡性ショートニング（特公平３−４７８２５号公
報）が、更に液状油と固体脂の混合物に、プロピレング
リコール脂肪酸エステル、グリセリン脂肪酸エステル、
有機酸グリセリン脂肪酸エステルおよびレシチン、更に
ソルビタン脂肪酸エステルおよびポリグリセリン脂肪酸
エステルの１種乃至２種を添加したケーキ用流動状ショ
ートニング（特公平４−４７８１０号公報）がそれぞれ
開示されている。一方、乳化油脂組成物に使用する油脂
を特定したものとして、８０℃で油脂を溶解した後３０
℃に移して２４時間後の固体脂含有量（以下ＳＦＣとい
う）が１５％以上であり、かつ３０分後のＳＦＣが前記
２４時間後のＳＦＣに対して７０％以上である油脂組成
物（特開平４−６６０４５号公報）が開示されている。For example, 2 or 3 kinds of glycerin fatty acid ester, propylene glycol fatty acid ester and sorbitan fatty acid ester as emulsifiers and 1 or 2 kinds of lecithin having an iodine value of 70 or less and polyglycerin condensed ricinoleic acid ester are used in combination. Foaming shortening for sponge cakes (Japanese Patent Publication No. 3-47820), and foaming properties for baked confectionery production by adding glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and lecithin to liquid oil as an emulsifier Shortening (Japanese Examined Patent Publication No. 3-47825), a mixture of liquid oil and solid fat, propylene glycol fatty acid ester, glycerin fatty acid ester,
Disclosed is a fluidized shortening for cake (Japanese Patent Publication No. 4-47810) in which one or two kinds of organic acid glycerin fatty acid ester and lecithin, and sorbitan fatty acid ester and polyglycerin fatty acid ester are further added. On the other hand, after specifying the oil / fat used in the emulsified oil / fat composition, after dissolving the oil / fat at 80 ° C., 30
An oil and fat composition having a solid fat content (hereinafter referred to as SFC) of 15% or more after 24 hours after being transferred to 0 ° C. and 70% or more of the SFC after 30 minutes with respect to the SFC after 24 hours (special (Kaihei 4-66045) is disclosed.
【０００４】[0004]
【発明が解決しようとする課題】上記のように従来から
製菓・製パン用乳化油脂組成物として種々研究されてい
るが、製菓・製パン用乳化油脂脂組成物としての重要な
機能の一つに、製菓・製パン工程において、他の原料ま
たは生地に混合あるいは練り込む時にすみずみまで均一
にかつ短時間に分散しなければならないということがあ
る。すなわち混合や練り込みが容易で、かつ作業性に優
れていることが重要である。従来の製菓・製パン用乳化
油脂組成物は、他の原料との混合が容易になるようにあ
るいは生地への練り込みが容易になるように冷蔵庫から
出して１〜２時間室温に放置して、柔らかくしたものを
用いるのが一般的である。このため手間と時間のロスが
生じ作業性が悪いという問題があった。従って本発明
は、従来の製菓・製パン用油脂組成物が有する他の原料
との混合あるいは生地への練り込みの困難さを改善し、
もって作業性の向上を図ることができ、かつクリーミン
グ性と他の原料（小麦粉や全卵等）に混合した場合の良
好な吸水性をも兼ね備えた製菓・製パン用油中水型乳化
油脂組成物とその製造法を提供することを目的とするも
のである。As described above, various kinds of emulsified oil / fat compositions for confectionery / baking have been studied so far, and one of the important functions as an emulsified oil / fat composition for confectionery / baking. In some cases, in the confectionery / baking process, it is necessary to disperse the ingredients uniformly and in a short period of time when mixing or kneading with other raw materials or dough. That is, it is important that mixing and kneading are easy and workability is excellent. The conventional emulsified oil / fat composition for confectionery / baking is taken out of the refrigerator and left at room temperature for 1 to 2 hours so that it can be easily mixed with other ingredients or kneaded into the dough. It is common to use softened ones. Therefore, there has been a problem that labor and time are lost and workability is poor. Therefore, the present invention improves the difficulty of mixing with other raw materials or kneading into the dough, which the conventional fat and oil compositions for confectionery and bread making have,
Water-in-oil type emulsified oil composition for confectionery and bread making that can improve workability and also has good creaming properties and good water absorption when mixed with other ingredients (flour, whole egg, etc.) The object is to provide a product and a manufacturing method thereof.
【０００５】[0005]
【課題を解決するための手段】本発明の特徴は、油脂が
60 重量％以上であって、かつ油脂中液状油を 30 〜70
重量％含有し、油脂のＳＦＣが、5 ℃で 23 〜26％、 1
0 ℃で 18 〜21％、 20 ℃で 9〜 12 ％であり、乳化剤
としてモノグリセリン脂肪酸エステル、ソルビタン脂肪
酸エステル及びレシチンを含有する油中水型乳化油脂組
成物にある。そしてこの油中水型乳化油脂組成物に窒素
ガスを 30 〜70容量％含有させたものである。また含有
する液状油が、菜種白絞油又は菜種サラダ油であり、乳
化剤としてのモノグリセリン脂肪酸エステルを 0.1〜
1.0重量％、ソルビタン脂肪酸エステルを 0.1〜 1.0重
量％及びレシチンを 0.1〜1.0 重量％それぞれ含有する
ものである。The feature of the present invention is that
60% by weight or more and 30 to 70% of liquid oil in oil
By weight, SFC of fats and oils is 23-26% at 5 ° C, 1
A water-in-oil emulsion oil / fat composition having 18 to 21% at 0 ° C and 9 to 12% at 20 ° C and containing a monoglycerin fatty acid ester, a sorbitan fatty acid ester and lecithin as an emulsifier. Then, this water-in-oil type emulsified oil / fat composition contains 30 to 70% by volume of nitrogen gas. Further, the liquid oil contained is rapeseed white squeezing oil or rapeseed salad oil, and a monoglycerin fatty acid ester as an emulsifier of 0.1 to
1.0 wt%, sorbitan fatty acid ester 0.1-1.0 wt% and lecithin 0.1-1.0 wt% respectively.
【０００６】また本発明は、上記した油中水型乳化油脂
組成物を製造するための方法でもあり、液状油30〜70重
量％と固体脂 30 〜70重量％とを混合してＳＦＣを 5℃
で 23 〜26％、10℃で 18 〜21％、20℃で 9〜12％に調
整した油脂 60 重量％以上に乳化剤としてモノグリセリ
ン脂肪酸エステル 0.1〜1.0 重量％、ソルビタン脂肪酸
エステル 0.1〜1.0 重量％及びレシチン 0.1〜1.0 重量
％を混合して油相とし、この油相に水相を添加して乳化
し、得られた乳化物を表面かきとり式熱交換機で急冷混
練して可塑化する油中水型乳化油脂組成物の製造方法で
ある。更に上記の製造方法において、油相に水相を添加
して乳化し、得られた乳化物を表面かきとり式熱交換機
に導入し急冷混練して可塑化する際、乳化物に窒素ガス
を 30 〜70容量％混合することからなる油中水型乳化油
脂組成物の製造方法でもある。The present invention is also a method for producing the above-mentioned water-in-oil type emulsified oil / fat composition, in which 30 to 70% by weight of liquid oil and 30 to 70% by weight of solid oil are mixed to obtain SFC of 5% by weight. ℃
23 to 26% at 10 ℃, 18 to 21% at 10 ℃, and 9 to 12% at 20 ℃ 60% by weight or more of monoglycerin fatty acid ester as an emulsifier 0.1 to 1.0% by weight, sorbitan fatty acid ester 0.1 to 1.0% by weight And 0.1 to 1.0% by weight of lecithin to form an oil phase, an aqueous phase is added to the oil phase to emulsify, and the resulting emulsion is rapidly kneaded and kneaded with a surface scraping heat exchanger to be plasticized and water-in-oil. A method for producing a type emulsified oil / fat composition. Further, in the above-mentioned production method, an aqueous phase is added to the oil phase for emulsification, and the obtained emulsion is introduced into a surface scraping heat exchanger and rapidly kneaded for kneading to plasticize it. It is also a method for producing a water-in-oil emulsion oil / fat composition, which comprises mixing 70% by volume.
【０００７】本発明の油中水型乳化油脂組成物は、それ
を製造するに当たり、まず配合する油脂のＳＦＣを 5℃
で 23 〜26％、10℃で 18 〜21％、20℃で 9〜12％に調
整する。この油脂の調整は、液状油、特に菜種白絞油及
び／又は菜種サラダ油 30 〜70重量％と固体脂 30 〜70
重量％とを混合する。ここで菜種白絞油及び／又は菜種
サラダ油を 30 〜70重量％とした技術的理由は、菜種白
絞油又は菜種サラダ油の含有量が 30 ％以下になると、
得られた乳化油脂組成物を製菓・製パン時に他の原料あ
るいは生地に混合または練り込むのが困難となるだけで
なく、クリーミング性も劣る結果になる。一方70重量％
以上になると、冷蔵庫に保管した場合に保形性が維持で
きなくなるという問題が発生する。そして本発明でいう
固体脂には硬化油や分別油も包含し、使用可能な油脂の
種類は、食用に供しうる動植物油脂であれば広い範囲の
ものが適用できる。例えば大豆油、ピーナッツ油、パー
ム油、ヤシ油、菜種油、コーン油、サフラワー油、綿実
油、バター、ラード、牛脂、及び魚油等が例示できる。
これらの油脂中固体脂の場合は、そのまま用いるかある
いは分別してもよく、また液状油の場合は、上記した油
脂の１種または２種以上を混合して水素添加あるいはエ
ステル交換等の硬化処理をしてそのままあるいは更に分
別して使用することができる。The water-in-oil type emulsified oil / fat composition of the present invention is manufactured by first adjusting the SFC of the oil / fat to be mixed at 5 ° C.
Adjust to 23 to 26%, 10 to 18 to 21%, and 20 to 9 to 12%. This oil and fat is prepared by using liquid oil, especially rapeseed white squeezing oil and / or rapeseed salad oil 30 to 70% by weight and solid oil 30 to 70% by weight.
% By weight. Here, the technical reason why the rapeseed white squeezing oil and / or the rapeseed salad oil is 30 to 70% by weight is that the content of the rapeseed white squeezing oil or the rapeseed salad oil becomes 30% or less,
Not only is it difficult to mix or knead the resulting emulsified oil / fat composition with other raw materials or dough during confectionery / baking, but it also results in poor creaming properties. Meanwhile 70% by weight
In the case of the above, there is a problem that the shape retention cannot be maintained when stored in the refrigerator. The solid fat as referred to in the present invention includes hardened oil and fractionated oil, and a wide range of fats and oils can be used as long as they are animal and vegetable fats and oils that can be used for food. Examples thereof include soybean oil, peanut oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, butter, lard, beef tallow, and fish oil.
In the case of these solid fats in oils and fats, they may be used as they are or separated, and in the case of liquid oils, one or more of the above fats and oils may be mixed to carry out a hardening treatment such as hydrogenation or transesterification. Then, it can be used as it is or further separated.
【０００８】そしてＳＦＣを上記の範囲に調整した油脂
を、製品としての油中水型乳化油脂組成物に対して 60
重量％以上になるように配合し、この油脂に乳化剤とし
てモノグリセリン脂肪酸エステル、ソルビタン脂肪酸エ
ステル及びレシチンをそれぞれ0.1 〜1.0 重量％混合し
て油相とする。このように調製した油相と水相約 10〜4
0重量％とを混合して油中水型に乳化する。水相は、水
あるいは水に乳成分や香料、また必要に応じて乳化剤や
安定剤等を添加して調製することができる。上記のよう
に調製した油中水型乳化物を更に表面かきとり式熱交換
機に導入して急冷混練し、可塑化することにより油中水
型乳化油脂組成物とする。また上記した油相と水相を乳
化し、この乳化物を表面かきとり式熱交換機に導入し、
急冷混練して可塑化する際に窒素ガスを 30 〜70容量％
混合封入するとほぼ同容量％のオーバーランとなった油
中水型乳化油脂組成物を製造することができる。窒素ガ
スの混合封入にあたって、表面かきとり式熱交換機に乳
化物と一緒に窒素ガスを導入してもよいし、また乳化物
を急冷混練している表面かきとり式熱交換機の中間部か
ら窒素ガスを導入して混合してもよい。Then, the oil / fat in which the SFC is adjusted to the above range is added to the water-in-oil type emulsified oil / fat composition as a product.
The oil and fat are mixed in an amount of not less than 0.1% by weight, and 0.1 to 1.0% by weight of each of monoglycerin fatty acid ester, sorbitan fatty acid ester and lecithin as an emulsifier is mixed with the oil to form an oil phase. Approximately 10 to 4 oil and water phases prepared in this way
0% by weight is mixed and emulsified into a water-in-oil type. The aqueous phase can be prepared by adding water or a milk component, a flavor, and if necessary, an emulsifier, a stabilizer and the like to water. The water-in-oil emulsion prepared as described above is further introduced into a surface scraping type heat exchanger, rapidly cooled and kneaded, and plasticized to obtain a water-in-oil emulsion oil / fat composition. Further, the above oil phase and water phase are emulsified, and this emulsion is introduced into a surface scraping heat exchanger,
Nitrogen gas 30 to 70% by volume when plasticizing by rapid kneading
When mixed and enclosed, a water-in-oil type emulsified oil / fat composition having an overrun of approximately the same volume% can be produced. When mixing and enclosing nitrogen gas, nitrogen gas may be introduced into the surface scraping heat exchanger together with the emulsion, or nitrogen gas may be introduced from the middle part of the surface scraping heat exchanger that is rapidly kneading the emulsion. Then, they may be mixed.
【０００９】このようにして製造された油中水型乳化油
脂組成物は、冷蔵温度（約 5℃) で保形性を有し、冷蔵
庫から取り出した直後でも柔らかく、他の原料と混合す
る場合あるいは生地への練り込みが容易となる。このこ
とは、原料や生地への油脂の分散が均一となるばかりで
なく、常温下に放置して軟化させる必要がないので作業
性の上でも優れている。また乳化油脂組成物に窒素ガス
を封入したものにあっては、その効果も一層顕著にな
る。尚、本発明で使用する乳化剤の添加の範囲におい
て、いずれの乳化剤においても0.1 重量％に満たないと
乳化剤としての添加の効果が期待できず、一方、1.0重
量％を越えるとクリーミング性の低下と乳化剤の風味が
強く感じられ、風味異常が発生する。従って、３種の乳
化剤の合計使用量の上限は3.0 重量％までが適当であ
る。また乳化剤のＨＬＢは、モノグリセリン脂肪酸エス
テルの場合２〜４、ソルビタン脂肪酸エステルの場合
は、５〜７が好ましく、またレシチンの場合は、大豆か
ら抽出したレシチンが風味上好ましい。The water-in-oil type emulsified oil / fat composition produced in this manner has a shape-retaining property at a refrigerating temperature (about 5 ° C.), is soft even immediately after being taken out from the refrigerator, and is mixed with other raw materials. Alternatively, kneading into the dough becomes easy. This is not only uniform in the distribution of fats and oils in the raw material and the dough, but also excellent in workability because it is not necessary to leave it at room temperature for softening. Further, in the case of the emulsified oil and fat composition in which nitrogen gas is enclosed, the effect becomes more remarkable. In addition, within the range of addition of the emulsifier used in the present invention, the effect of addition as an emulsifier cannot be expected if the content of any of the emulsifiers is less than 0.1% by weight, while if it exceeds 1.0% by weight, the creaming property is deteriorated. The flavor of the emulsifier is strongly felt and abnormal flavor occurs. Therefore, the upper limit of the total amount of the three types of emulsifiers used is suitably 3.0% by weight. The emulsifier HLB is preferably 2 to 4 in the case of monoglycerin fatty acid ester, 5 to 7 in the case of sorbitan fatty acid ester, and lecithin extracted from soybean is preferable in the case of lecithin in terms of flavor.
【００１０】本発明においては、上記した３種類の乳化
剤の併用が、乳化の安定性に寄与し、また冷蔵庫に保管
した時の保形性の維持や他の原料への混合の容易性ある
いは生地への練り込みの容易性等の効果に大きく作用す
る。他の乳化剤に置き換えた場合あるいは配合する量が
上記の範囲を逸脱するとクリーミング性や吸水性（小麦
粉や全卵等の他の原料と混合した時の吸水率）の低下を
きたし、製菓・製パン用油脂として満足いく結果が得ら
れない。また窒素ガスを混合封入する場合、この窒素ガ
スが 30 容量％に満たないと窒素ガスを混合封入した効
果が顕著に現れず、一方70容量％を越えると乳化油脂組
成物を冷蔵温度で保存しても保形性が維持できない。こ
のようにして得た油中水型乳化油脂組成物を、製菓・製
パン用原料油脂として使用すると、良好な機能を発揮
し、作業性の向上を図ることができると同時に得られた
菓子やパンも良好な組織、食感及び風味を有するもので
ある。 以下、本発明の実施例及び比較例を挙げて、更
に詳細に説明する。In the present invention, the combined use of the above-mentioned three kinds of emulsifiers contributes to the stability of emulsification, maintains the shape retention property when stored in a refrigerator, is easy to mix with other raw materials, or is a dough. It has a great effect on the effects such as the ease of kneading into the mixture. When replaced with other emulsifiers or when the blended amount deviates from the above range, creaming properties and water absorption (water absorption when mixed with other raw materials such as wheat flour and whole eggs) decrease, resulting in confectionery and baking. Satisfactory results cannot be obtained as fats and oils. When nitrogen gas is mixed and enclosed, if the nitrogen gas content is less than 30% by volume, the effect of nitrogen gas mixture is not remarkable, while if it exceeds 70% by volume, the emulsified fat composition is stored at refrigeration temperature. However, the shape retention cannot be maintained. When the water-in-oil type emulsified oil / fat composition thus obtained is used as a raw material oil / fat for confectionery / baking, good functions can be exhibited, and workability can be improved, and at the same time, the resulting confectionery or Bread also has a good texture, texture and flavor. Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
【００１１】[0011]
【実施例１】次に示す原料と配合割合で、油中水型乳化
油脂組成物Ａを製造した。 菜種白絞油 40 重量％ 大豆硬化油（上昇融点 41.5 ℃） 15 重量％ 大豆硬化油（上昇融点 33.5 ℃） 15 重量％ 精製パーム油 13 重量％ レシチン 0.3 重量％ モノグリセリン脂肪酸エステル 0.2 重量％ ソルビタン脂肪酸エステル 0.1 重量％ 水 16.4 重量％ 香料 微量 菜種白絞油、大豆硬化油及び精製パーム油を上記の配合
割合で混合し、60℃に加温後、レシチン、モノグリセリ
ン脂肪酸エステル及びソルビタン脂肪酸エステルの乳化
剤を上記の添加量で混合し油相を調製した。この油相に
水相及び香料を添加して混合乳化し油中水型乳化物とし
た。この乳化物と窒素ガス 50 容量％を一緒に表面かき
とり式熱交換機に導入して急冷混練し、オーバーラン 5
0 ％の油中水型乳化油脂組成物Ａを製造した。Example 1 A water-in-oil type emulsified oil / fat composition A was produced with the following raw materials and blending ratios. Rapeseed white squeezing oil 40% by weight Soybean hydrogenated oil (increasing melting point 41.5 ° C) 15% by weight Soybean hydrogenated oil (increasing melting point 33.5 ° C) 15% by weight Refined palm oil 13% by weight Lecithin 0.3% by weight Monoglycerin fatty acid ester 0.2% by weight sorbitan fatty acid Ester 0.1% by weight Water 16.4% by weight Fragrance Trace amount Rapeseed white squeezing oil, soybean hydrogenated oil and refined palm oil are mixed in the above mixing ratio and after heating to 60 ° C, an emulsifier of lecithin, monoglycerin fatty acid ester and sorbitan fatty acid ester Was mixed with the above-mentioned addition amount to prepare an oil phase. A water phase and a fragrance were added to this oil phase and mixed and emulsified to obtain a water-in-oil type emulsion. This emulsion and 50% by volume of nitrogen gas were introduced together into a surface scraping type heat exchanger, rapidly cooled and kneaded, and overrun 5
A 0% water-in-oil emulsion oil / fat composition A was produced.
【００１２】[0012]
【試験例１】実施例１で得られた乳化油脂組成物Ａを用
いて、以下の原料と方法によりパウンドケーキを製造し
た。 （パウンドケーキの原料及びその配合割合） 乳化油脂組成物Ａ 100 部 薄力粉 100 部 砂糖 100 部 全卵 100 部 （パウンドケーキの製造方法） 乳化油脂組成物Ａ、砂糖、全卵及び薄力粉をケンミキ
サーに順次加えながら攪拌混合した。 得られた生地をパウンド型に入れ、表面を平らにし
た。 180 ℃のオーブンで 25 〜26分焼成した。[Test Example 1] Using the emulsified oil and fat composition A obtained in Example 1, a pound cake was produced by the following raw materials and method. (Ingredients for pound cake and blending ratio) Emulsified oil and fat composition A 100 parts Soft flour 100 parts Sugar 100 parts Whole egg 100 parts (Method for producing pound cake) Emulsified oil and fat composition A, sugar, whole egg and soft flour in a Ken mixer The mixture was stirred and mixed while sequentially added. The obtained dough was put into a pound mold and the surface was flattened. It was baked in an oven at 180 ° C for 25 to 26 minutes.
【００１３】[0013]
【試験例２】実施例１の乳化油脂組成物Ａを用いて、ク
ッキーを以下の原料と方法により製造した。 （クッキーの原料及びその配合割合） 乳化油脂組成物Ａ 200 部 薄力粉 100 部 砂糖 90 部 全卵 36 部 （クッキーの製造方法） 乳化油脂組成物Ａ、砂糖、全卵及び薄力粉をケンミキ
サーに順次加えながら攪拌混合した。 生地が充分に冷却されるまで冷蔵庫で寝かせた。 生地を約 4.5mmの厚さに延ばし、型を抜き天板に並べ
た。 180℃のオーブンで 13 〜14分焼成した。 実施例１の乳化油脂組成物Ａのクリーミング性と吸水
性、作業性ならびに試験例１及び２により製造したパウ
ンドケーキ及びクッキーの組織、食感、風味をそれぞれ
評価した。その結果を表１に示す。全ての項目におい
て、実施例１の乳化油脂組成物Ａは、後述する比較例１
〜５の乳化油脂組成物Ｃ〜Ｇを上回る優れた結果を得
た。尚、クリーミング性（価）及び吸水性（率）につい
ては、以下の方法により測定した。 (1) クリーミング性 乳化油脂組成物をケンミキサーでホイッピングし、２分
毎に試料を採取してクリーミング価を求め、クリーミン
グ価がピークに達した時を終点（過剰にホイッピングす
ると、クリーミング価が低下する。）とした。尚、クリ
ーミング価は次式により求めた。 (2) 吸水性 乳化油脂組成物をケンミキサーでホイッピングした後、
ミキサーで攪拌しながら水を滴下してゆき、水と乳化油
脂組成物が混和しなくなった点を終点として次式により
吸水率を求めた。 TEST EXAMPLE 2 Using the emulsified fat composition A of Example 1, a cookie was produced by the following raw materials and method. (Ingredients for cookie and their mixing ratio) Emulsified oil and fat composition A 200 parts Soft flour 100 parts Sugar 90 parts Whole egg 36 parts (Method for manufacturing cookie) Emulsified oil and fat composition A, sugar, whole egg and soft flour are sequentially added to a Ken mixer. While stirring and mixing. The dough was laid in the refrigerator until it was sufficiently cooled. The dough was rolled out to a thickness of about 4.5 mm, and the mold was cut out and arranged on a top plate. Baking for 13-14 minutes in an oven at 180 ° C. The creaming property and water absorbency of the emulsified oil / fat composition A of Example 1, workability, and the texture, texture, and flavor of the pound cakes and cookies produced in Test Examples 1 and 2 were evaluated. The results are shown in Table 1. In all the items, the emulsified oil and fat composition A of Example 1 was the same as Comparative Example 1 described later.
Excellent results over the emulsified oil and fat compositions C to G of ~ 5 were obtained. The creaming property (value) and water absorption (ratio) were measured by the following methods. (1) Creaming property The emulsified oil / fat composition is whipped with a Ken mixer, a sample is taken every 2 minutes to determine the creaming number, and the point when the creaming number reaches the peak is reached (excessive whipping reduces the creaming number). Yes.) The creaming value was calculated by the following formula. (2) Water absorption After whipping the emulsion oil composition with a Ken mixer,
Water was added dropwise with stirring with a mixer, and the water absorption rate was calculated by the following formula, with the point at which water and the emulsified oil / fat composition became immiscible as the end point.
【００１４】[0014]
【実施例２】実施例１に示したのと同じ原料と配合割合
で油中水型乳化油脂組成物Ｂを製造した。ただし、窒素
ガスは混合しなかった。油中水型乳化油脂組成物Ａをこ
の油中水型乳化油脂組成物Ｂに変更して試験例１及び２
と同様の製菓テストを実施して、評価を行った。結果を
表１に示す。実施例１のオーバーランを 50 ％とした乳
化油脂組成物Ａに比べ、練り込みにやや困難性があって
作業性が劣った。また焼き上がった菓子も、組織及び食
感とも実施例１と比較して若干悪かった。Example 2 A water-in-oil type emulsified oil / fat composition B was produced with the same raw materials and compounding ratios as those shown in Example 1. However, nitrogen gas was not mixed. The water-in-oil type emulsion oil / fat composition A was changed to this water-in-oil type emulsion oil / fat composition B, and Test Examples 1 and 2 were performed.
The same confectionery test was conducted and evaluated. The results are shown in Table 1. Compared with the emulsified oil and fat composition A of Example 1 in which the overrun was 50%, kneading was somewhat difficult and workability was poor. The baked confectionery was also slightly worse in texture and texture compared to Example 1.
【００１５】[0015]
【比較例１】以下に示す原料と配合割合で、油中水型乳
化油脂組成物Ｃを製造した。 大豆白絞油 40 重量％ 大豆硬化油（上昇融点41.5℃） 15 重量％ 大豆硬化油（上昇融点33.5℃） 15 重量％ 精製パーム油 13 重量％ レシチン 0.3 重量％ モノグリセリン脂肪酸エステル 0.2 重量％ ソルビタン脂肪酸エステル 0.1 重量％ 水 16.4 重量％ 香料 微量 油中水型乳化油脂組成物Ｃの製造方法は実施例２と同様
とした。油中水型乳化油脂組成物Ａをこの油中水型乳化
油脂組成物Ｃに変更して試験例１及び２と同様の製菓テ
ストを実施して、評価を行った。その結果を表１に示
す。比較例１と実施例２によって得られた乳化油脂組成
物を比較すると、クリーミング性に大差無いものの吸水
性が明らかに劣り、そのため練り込み作業時の全卵のな
じみが悪く生地状態が不良であった。その結果、パウン
ドケーキは焼き上がり後のボリュームが小さくて食感も
悪く、明らかに比較例１の乳化油脂組成物Ｃを用いてつ
くったパウンドケーキが劣っていた。Comparative Example 1 A water-in-oil type emulsified oil / fat composition C was produced with the following raw materials and blending ratios. Soy white squeezing oil 40% by weight Soybean hydrogenated oil (melting point 41.5 ° C) 15% by weight Soybean hydrogenated oil (melting point 33.5 ° C) 15% by weight Refined palm oil 13% by weight Lecithin 0.3% by weight Monoglycerin fatty acid ester 0.2% by weight Sorbitan fatty acid Ester 0.1% by weight Water 16.4% by weight Fragrance Trace amount Water-in-oil type Emulsion fat composition C was prepared in the same manner as in Example 2. The water-in-oil type emulsified oil / fat composition A was changed to this water-in-oil type emulsified oil / fat composition C, and the same confectionery test as in Test Examples 1 and 2 was performed and evaluated. The results are shown in Table 1. Comparing the emulsified oil and fat compositions obtained in Comparative Example 1 and Example 2, the water absorbency was obviously inferior although the creaming property was not so different, and therefore the whole egg was not well-adapted during kneading and the dough state was poor. It was As a result, the pound cake had a small volume after baking and had a bad texture, and the pound cake prepared by using the emulsified fat composition C of Comparative Example 1 was clearly inferior.
【００１６】[0016]
【比較例２】実施例１に示した乳化油脂組成物Ａを製造
した時の原料中で、乳化剤及びその配合割合を以下の通
り変更して油中水型乳化油脂組成物Ｄを実施例２と同様
の方法で製造した。油中水型乳化油脂組成物Ａをこの乳
化油脂組成物Ｄに変更して試験例１及び２と同様にパウ
ンドケーキ及びクッキーをつくって評価を行った。その
結果を表１に示す。 レシチン 0.1 重量％ モノグリセリン脂肪酸エステル 0.2 重量％ ソルビタン脂肪酸エステル 0.2 重量％ ショ糖脂肪酸エステル 0.2 重量％ 表１からわかるように、実施例１及び２によって得られ
た乳化油脂組成物に比べクリーミング性ならびに吸水
性、作業性が悪く、焼き上がりのパウンドケーキはボリ
ュームが小さく、組織、食感及び風味とも低い評価にな
った。クッキーに関してもサクサクした食感がなく、明
らかに実施例１及び２の乳化油脂組成物と比較して製菓
適性は低かった。Comparative Example 2 A water-in-oil type emulsified oil / fat composition D was prepared by changing the emulsifier and its compounding ratio in the raw materials used for producing the emulsified oil / fat composition A shown in Example 1 as follows. It was manufactured in the same manner as. The water-in-oil type emulsified oil and fat composition A was changed to this emulsified oil and fat composition D, and pound cakes and cookies were prepared in the same manner as in Test Examples 1 and 2 and evaluated. The results are shown in Table 1. Lecithin 0.1% by weight Monoglycerin fatty acid ester 0.2% by weight Sorbitan fatty acid ester 0.2% by weight Sucrose fatty acid ester 0.2% by weight As can be seen from Table 1, creaming properties and water absorption are higher than those of the emulsified oil and fat compositions obtained in Examples 1 and 2. Poorness and workability were poor, and the baked pound cake had a small volume, and the texture, texture and flavor were low. The cookies also did not have a crunchy texture, and were obviously less suitable for confectionery as compared with the emulsified oil and fat compositions of Examples 1 and 2.
【００１７】[0017]
【比較例３】実施例１に示した乳化油脂組成物Ａを製造
した時の原料中で、乳化剤及びその配合割合を以下の通
り変更して乳化油脂組成物Ｅを実施例２と同様に製造し
た。油中水型乳化油脂組成物Ａをこの油中水型乳化油脂
組成物Ｅに変更して試験例１及び２と同様にパウンドケ
ーキ及びクッキーをつくって評価を行った。その結果を
表１に示す。 モノグリセリン脂肪酸エステル 0.2 重量％ 乳酸モノグリセリン脂肪酸エステル 0.1 重量％ ポリグリセリン脂肪酸エステル 0.1 重量％ プロピレングリコール脂肪酸エステル 0.2 重量％ 起泡性に優れた特徴を有する乳酸モノグリセリン脂肪酸
エステル及びプロピレングリコール脂肪酸エステルを配
合したが、表１に示すようにクリーミング性は良いもの
の、吸水性が悪く、製菓適性の評価結果は明らかに実施
例１及び２の乳化油脂組成物と比較して低かった。Comparative Example 3 An emulsified oil / fat composition E was produced in the same manner as in Example 2 except that the emulsifier and its compounding ratio were changed as follows in the raw materials used for producing the emulsified oil / fat composition A shown in Example 1. did. The water-in-oil type emulsified oil / fat composition A was changed to this water-in-oil type emulsified oil / fat composition E, and a pound cake and a cookie were prepared in the same manner as in Test Examples 1 and 2 and evaluated. The results are shown in Table 1. Monoglycerin fatty acid ester 0.2% by weight Lactic acid monoglycerin fatty acid ester 0.1% by weight Polyglycerin fatty acid ester 0.1% by weight Propylene glycol fatty acid ester 0.2% by weight Blended with lactic acid monoglycerin fatty acid ester and propylene glycol fatty acid ester having excellent foaming properties However, as shown in Table 1, the creaming property was good, but the water absorption was poor, and the evaluation results of the confectionery suitability were obviously lower than those of the emulsified oil and fat compositions of Examples 1 and 2.
【００１８】[0018]
【比較例４】実施例１に示した乳化油脂組成物Ａを製造
した時の原料中で、乳化剤及びその配合割合を以下の通
り変更して乳化油脂組成物Ｆを実施例２と同様に製造し
た。油中水型乳化油脂組成物Ａをこの油中水型乳化油脂
組成物Ｆに変更して試験例１及び２と同様にパウンドケ
ーキ及びクッキーをつくって評価を行った。その結果を
表１に示す。 レシチン 0.3 重量％ ソルビタン脂肪酸エステル 0.1 重量％ 得られた乳化油脂組成物Ｆは、実施例１で配合した乳化
剤中、モノグリセリン脂肪酸エステルを配合しなかった
だけであったが、表１に示すようにクリーミング性及び
吸水性が低下し、パウンドケーキではボリュームの減少
による食感の低下がみられ、製菓適性の評価結果は明ら
かに実施例１及び２で得られた乳化油脂組成物と比較し
て低かった。Comparative Example 4 An emulsified oil / fat composition F was produced in the same manner as in Example 2 except that the emulsifier and its compounding ratio were changed as follows in the raw materials used for producing the emulsified oil / fat composition A shown in Example 1. did. The water-in-oil type emulsified oil / fat composition A was changed to this water-in-oil type emulsified oil / fat composition F to prepare a pound cake and a cookie in the same manner as in Test Examples 1 and 2, and evaluated. The results are shown in Table 1. Lecithin 0.3% by weight Sorbitan fatty acid ester 0.1% by weight The obtained emulsified oil / fat composition F contained only the monoglycerin fatty acid ester in the emulsifier prepared in Example 1, but as shown in Table 1. The creaming property and water absorbency were decreased, and the texture of the pound cake was decreased due to the decrease in volume, and the results of evaluation of the confectionery suitability are clearly lower than those of the emulsified oil and fat compositions obtained in Examples 1 and 2. It was
【００１９】[0019]
【比較例５】実施例１に示した乳化油脂組成物Ａを製造
した時の原料中で、乳化剤の配合割合を以下の通り変更
して乳化油脂組成物Ｇを実施例２と同様に製造した。油
中水型乳化油脂組成物Ａをこの油中水型乳化油脂組成物
Ｇに変更して試験例１及び２と同様にパウンドケーキ及
びクッキーをつくって評価を行った。その結果を表１に
示す。 レシチン 2.0 重量％ モノグリセリン脂肪酸エステル 2.0 重量％ ソルビタン脂肪酸エステル 2.0 重量％ 本発明で特定した乳化剤であっても、その配合量が適正
量を逸脱するとクリーミング性及び吸水性が著しく低下
し、パウンドケーキ、クッキーとも組織及び食感が劣
り、製菓適性は低かった。また乳化剤の配合量が本発明
の適正量の上限を越えていたため風味にも影響し、焼き
上がり菓子の評価結果は明らかに実施例１及び２で得ら
れた乳化油脂組成物と比較して低かった。Comparative Example 5 An emulsified oil / fat composition G was prepared in the same manner as in Example 2 except that the emulsifying agent content in the raw materials used for preparing the emulsified oil / fat composition A shown in Example 1 was changed as follows. . The water-in-oil type emulsified oil / fat composition A was changed to this water-in-oil type emulsified oil / fat composition G, and a pound cake and a cookie were prepared in the same manner as in Test Examples 1 and 2 and evaluated. The results are shown in Table 1. Lecithin 2.0% by weight Monoglycerin fatty acid ester 2.0% by weight Sorbitan fatty acid ester 2.0% by weight Even with the emulsifier specified in the present invention, when the compounding amount deviates from an appropriate amount, the creaming property and the water absorption are significantly reduced, and the pound cake, The texture and texture of both cookies were poor, and the suitability for confectionery was low. Further, since the compounding amount of the emulsifier exceeded the upper limit of the appropriate amount of the present invention, it also affected the flavor, and the evaluation results of the baked confectionery were obviously lower than those of the emulsified oil and fat compositions obtained in Examples 1 and 2. It was
【００２０】[0020]
【表１】 [Table 1]
【００２１】[0021]
【発明の効果】本発明の油中水型乳化油脂組成物は、ソ
フトタイプの油脂組成物で、パウンドケーキ、クッキー
等の各種製菓用としてあるいは製パン用として使用する
のに適している。従来の製菓・製パン用油脂組成物は、
保形性を重視していたため冷蔵温度（５℃）で保管した
直後では、他の原料や生地への練り込みが困難で、常温
下に放置して軟化させてから使用していた。このため作
業性が悪いという問題があった。これに対して本発明の
乳化油脂組成物は、冷蔵温度で保管した直後であって
も、ＳＦＣを特定範囲にした油脂を配合しているため他
の原料や生地との混合あるいは練り込みが容易であり、
また吸水性もよいため作業性の向上を図ることができ
る。また本発明の油中水型乳化油脂組成物は、クリーミ
ング性があるためこれを原料として用いて焼き上げたパ
ウンドケーキやクッキー等の菓子あるいはパンは、風味
が良好であり、かつ組織、食感ともに好ましいものであ
る。The water-in-oil type emulsified oil / fat composition of the present invention is a soft type oil / fat composition and is suitable for use in various confectioneries such as pound cakes and cookies, or for bread making. Conventional confectionery and bread oil composition is
Since shape retention was emphasized, it was difficult to knead into other raw materials or dough immediately after storage at the refrigerating temperature (5 ° C), and it was left at room temperature for softening before use. Therefore, there is a problem that workability is poor. On the other hand, the emulsified oil / fat composition of the present invention is easy to mix or knead with other raw materials or dough because the oil / fat having SFC in a specific range is blended even immediately after storage at refrigeration temperature. And
Further, since it has good water absorption, workability can be improved. Further, the water-in-oil emulsified oil and fat composition of the present invention has creaming properties, and thus cakes and breads such as pound cakes and cookies baked using this as a raw material have a good flavor, and both texture and texture. It is preferable.
Claims (6)
中液状油を３０〜７０重量％含有し、油脂の固体脂含有
量が、５℃で２３〜２６％、１０℃で１８〜２１％、２
０℃で９〜１２％であり、乳化剤としてモノグリセリン
脂肪酸エステル、ソルビタン脂肪酸エステル及びレシチ
ンを含有することを特徴とする油中水型乳化油脂組成
物。1. A fat and oil of 60% by weight or more and a liquid oil in the fat and oil of 30 to 70% by weight, and the solid fat content of the fat and oil is 23 to 26% at 5 ° C. and 18 to 10% at 10 ° C. 21%, 2
A water-in-oil type emulsified oil / fat composition, which is 9 to 12% at 0 ° C and contains a monoglycerin fatty acid ester, a sorbitan fatty acid ester, and lecithin as an emulsifier.
項１記載の油中水型乳化油脂組成物。2. The water-in-oil emulsion oil / fat composition according to claim 1, which contains 30 to 70% by volume of nitrogen gas.
ダ油である、請求項１又は２記載の油中水型乳化油脂組
成物。3. The water-in-oil emulsion oil / fat composition according to claim 1, wherein the liquid oil is rapeseed white squeezing oil and / or rapeseed salad oil.
テルが０．１〜１．０重量％、ソルビタン脂肪酸エステ
ルが０．１〜１．０重量％及びレシチンが０．１〜１．
０重量％である請求項１乃至３のいずれかに記載の油中
水型乳化油脂組成物。4. Monoglycerin fatty acid ester as an emulsifier is 0.1 to 1.0% by weight, sorbitan fatty acid ester is 0.1 to 1.0% by weight, and lecithin is 0.1 to 1.
The water-in-oil emulsion oil / fat composition according to any one of claims 1 to 3, which is 0% by weight.
０重量％とを混合して固体脂含有量を５℃で２３〜２６
％、１０℃で１８〜２１％、２０℃で９〜１２％に調整
した油脂６０重量％以上に乳化剤としてモノグリセリン
脂肪酸エステル０．１〜１．０重量％、ソルビタン脂肪
酸エステル０．１〜１．０重量％及びレシチン０．１〜
１．０重量％を混合して油相とし、この油相に水相を添
加して乳化し、得られた乳化物を表面かきとり式熱交換
機に導入し急冷混練して可塑化することを特徴とする油
中水型乳化油脂組成物の製造方法。5. Liquid oil 30 to 70% by weight and solid fat 30 to 7
0% by weight to obtain a solid fat content of 23-26 at 5 ° C.
%, 10% to 21% at 10 ° C., and 9% to 12% at 20 ° C. 60% by weight or more of fat, 0.1 to 1.0% by weight of monoglycerin fatty acid ester and 0.1 to 1% of sorbitan fatty acid ester as an emulsifier. 0.0 wt% and lecithin 0.1
Characteristic is that 1.0 wt% is mixed to form an oil phase, an aqueous phase is added to the oil phase to emulsify, and the obtained emulsion is introduced into a surface scraping heat exchanger and rapidly cooled and kneaded to be plasticized. A method for producing a water-in-oil type emulsified fat composition.
化物を表面かきとり式熱交換機に導入し急冷混練して可
塑化する際、乳化物に窒素ガスを 30 〜70容量％混合す
ることからなる請求項５記載の油中水型乳化油脂組成物
の製造方法。6. When an aqueous phase is added to an oil phase for emulsification, and the resulting emulsion is introduced into a surface scraping type heat exchanger and rapidly kneaded and kneaded to plasticize it, nitrogen gas is added to the emulsion at 30 to 70 volumes. % Mixing, the method for producing the water-in-oil type emulsified oil / fat composition according to claim 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5195266A JPH0731373A (en) | 1993-07-13 | 1993-07-13 | Water-in-oil type emulsified fat and oil composition and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5195266A JPH0731373A (en) | 1993-07-13 | 1993-07-13 | Water-in-oil type emulsified fat and oil composition and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0731373A true JPH0731373A (en) | 1995-02-03 |
Family
ID=16338297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5195266A Pending JPH0731373A (en) | 1993-07-13 | 1993-07-13 | Water-in-oil type emulsified fat and oil composition and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0731373A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7342242B2 (en) | 2004-09-15 | 2008-03-11 | Fujifilm Corporation | Method and apparatus for estimating photomultiplier sensitivity change |
| US7683358B2 (en) | 2004-09-15 | 2010-03-23 | Fujifilm Corporation | Radiation image read-out apparatus |
| CN109527125A (en) * | 2018-12-05 | 2019-03-29 | 天津南侨食品有限公司 | A kind of liquid milk carburetion and its preparation method and application |
-
1993
- 1993-07-13 JP JP5195266A patent/JPH0731373A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7342242B2 (en) | 2004-09-15 | 2008-03-11 | Fujifilm Corporation | Method and apparatus for estimating photomultiplier sensitivity change |
| US7683358B2 (en) | 2004-09-15 | 2010-03-23 | Fujifilm Corporation | Radiation image read-out apparatus |
| CN109527125A (en) * | 2018-12-05 | 2019-03-29 | 天津南侨食品有限公司 | A kind of liquid milk carburetion and its preparation method and application |
| CN109527125B (en) * | 2018-12-05 | 2022-10-11 | 天津南侨食品有限公司 | Liquid emulsified oil and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20100055278A1 (en) | Cryogenic crystallisation of fats | |
| JP7596098B2 (en) | Oil and fat composition for sandwich cream | |
| JP5789444B2 (en) | Plastic oil and fat composition for chilled bread and cakes | |
| JPH069462B2 (en) | Liquid margarine | |
| JPH048246A (en) | Frothing shortening for cake | |
| JP5114925B2 (en) | Oil composition for kneading bread | |
| JPH03236734A (en) | Water-in-oil type emulsified oils and fats composition for kneading | |
| JP2940061B2 (en) | Fat and oil composition for making bread and production of bread | |
| JPS6240973B2 (en) | ||
| JP2021103989A (en) | Oil and fat composition for sweet buns | |
| JP3603465B2 (en) | Processing fats and oils | |
| Harvey | Shortening properties of plastic fats | |
| JPS63146749A (en) | Fludic composition of fat and oil | |
| JP3840270B2 (en) | Emulsified oil and fat composition for flour foods and breads or cakes produced using the same | |
| JP3763108B2 (en) | Bread oil and fat, method for producing bread products using the same, and bread products | |
| JPS63287438A (en) | Margarine for roasted cake | |
| JP2019004875A (en) | Plastic oil composition | |
| JP3693757B2 (en) | Emulsified oil and fat composition for shoe and shoe case using the same | |
| JPS62248452A (en) | Plastic fat or oil composition | |
| JP4366684B2 (en) | Oil-absorbing oil-and-fat composition for food addition and use thereof | |
| JPH05219886A (en) | Oil and fat composition to be kneaded in bread baking process | |
| JP2019176758A (en) | Plastic oil-and-fat composition for baked layered-state food | |
| JPH04173047A (en) | Preparation of cake and confectionery oil and fat composition suitable therefor | |
| JPH0683630B2 (en) | Method for producing emulsifiable oil and fat composition | |
| JP2025151651A (en) | Oil and fat composition for baked confectioneries |