JPH082242B2 - Water retention improver for oil and fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a water retention improver for oil and fat compositions, and more particularly to a water retention improver for oil and fat compositions having a high water content.

[Conventional technology]

Conventionally, the water content of margarine as a water-in-oil type emulsion oil composition is specified in the Japanese Agricultural Standards.
It was usually less than 22%, but margarines with a high water content as low-calorie margarines have also been produced for specific purposes, such as nutritional considerations.

In addition, sugar solution etc. is added to short toning and margarine,
Water-in-oil type butter cream and icing are produced by vigorous stirring.

[Problems to be solved by the invention]

Oil and fat compositions such as low-fat margarine have a lower fat content than normal margarines and have a high water content in the form of a water-in-oil emulsion, but are stable oils due to their high water content. It was difficult to make a medium water type emulsion, and there were often problems such as liquid separation of an aqueous phase and fats and oils during production or during storage. The higher the ratio of the water phase which is the acid separating phase, the more unstable the emulsion becomes,
It is difficult to obtain a stable product due to phase inversion to an oil-in-water type during production or easy destruction of emulsion.

Further, even if a water-in-oil emulsion can be obtained, there are problems such as a phenomenon of water separation during storage and a case of using butter cream which causes water separation.

Confectionery produced from processed fats and oils such as yogurt, margarine and the like, butter cream for bread making has a water-in-oil type emulsified structure, so that melting in the mouth is controlled by the melting point of the compounded oil, It has a weak point that it is hard to feel the flavor and becomes oily. There is a problem that the water content is increased to improve the flavor, and when the fat is low from a nutritional point of view, syneresis occurs during storage.

Thus, in order to stably obtain a water-in-oil type emulsified oil / fat composition having a higher water content than that of ordinary margarine or butter cream, various emulsifiers, production methods, and the like have been examined, but they are sufficiently satisfactory No results have been obtained.

[Means for solving problems]

An object of the present invention is to improve the water retention of an oil-in-water type emulsified oil / fat composition having a high water content.
This is achieved by a water retention improver for an oil or fat composition containing as an active ingredient a sucrose sugar ester in which B is 5 or less and the constituent fatty acid is an unsaturated fatty acid or a saturated fatty acid having 12 or less carbon atoms.

 Hereinafter, the present invention will be described in detail.

The water retention improver of the present invention is an unsaturated fatty acid or C12
It contains a sucrose sugar ester having the following saturated fatty acid as a constituent fatty acid as an essential component.

Examples of unsaturated fatty acids include oleic acid, palmitooleic acid, linoleic acid, linoleic acid, elaidic acid, erucic acid, and arachidonic acid, and oleic acid, linoleic acid, and erucic acid are particularly preferably used.

Lauric acid is a saturated fatty acid having 12 or less carbon atoms,
Capric acid and the like can be mentioned, and lauric acid is particularly preferably used.

Up to eight of these acids can be ester-bonded to one molecule of sucrose, and it is usually obtained as a mixture of esters having various degrees of substitution. The sucrose sugar ester used in the present invention generally has an HLB of 5 or less, preferably a monoester content of 20% or less and a large amount of a partial ester of a tetraester or more, and particularly HL
Those in which B is around 1 are preferably used.

Using the water retention improver according to the present invention, the raw fats and oils used for obtaining the improved fat and oil composition are not particularly limited as long as they are edible fats and oils, soybean oil, rapeseed oil, palm oil, corn oil. , Vegetable oils and fats such as sesame oil, coconut oil and palm kernel oil, fractionation of animal oils and fats such as beef tallow, lard, fish oil and milk fat, those with or without treatment such as transesterification, hydrogenation and the like. Also, a mixture of these oils and fats can be used. Further, the obtained oil / fat composition can be in the form of solid, semi-fluid or fluid depending on the purpose of use.

When a water-in-oil emulsified oil / fat composition having a high water content is produced using the water retention improver of the present invention, the amount used is 0.1 to 5% by weight, preferably 0.5 to 3% by weight.
If necessary, other edible emulsifiers such as glycerin fatty acid ester propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and the like may be used in combination.

The water content in producing a water-in-oil type emulsified oil / fat composition having a high water content is preferably a ratio of oil / fat to water of 2 or less. When the ratio of fats and oils to water exceeds 2, it cannot be said to be a high moisture water-in-oil emulsified fats and oils composition.

As a method for producing a water-in-oil type emulsified oil / fat composition having a high water content, such as margarine and butter cream, using the water retention improver of the present invention, an ordinary industrially used method can be used. For example, in the case of margarine, the sucrose fatty acid ester as a water retention improver is dissolved in the raw material fat,
A water-in-oil emulsion can be obtained by mixed emulsification with a water phase, and can be easily produced using simple margarine production equipment under simple production conditions including rapid plasticization.

When producing a butter cream, oil, syrup or sugar, eggs, and the water retention improver of the present invention is made by stirring and foaming, but by mixing the water retention improver in advance with the edible oil as a raw material. After that, it is preferable to use.

It is also possible to obtain a water-in-oil-in-water type or an oil-in-water-in-oil type composite oil / fat composition from the oil / fat composition obtained by using the water retention improver according to the present invention.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples.
The present invention is not limited to the following examples unless it exceeds the gist.

Examples 1-7, Comparative Examples 1-8 Mixed oil consisting of rapeseed oil and palm oil (melting point 34 ° C.) 100
1 part of the emulsifier shown in Table 1 was mixed with the above parts, dissolved by heating, poured into a stainless steel bath on ice and rapidly cooled and plasticized.
Stored at 2 ° C for 2 days. Next, 180 g of the emulsifier-added oil and fat was stirred in a Kenmix mixer for 40 minutes, and water was added at 20 ml / min.
The mixture was further stirred while being added, and water was added until the oil-in-water emulsified state could not be maintained and the oil and fat and water became immiscible. The maximum amount of water that maintains the water-in-oil type emulsified state was determined as the water absorption index by the following formula.

As is clear from Table 1, the sucrose unsaturated fatty acid ester having an HLB of 5 or less and the water retention improving effect of the sucrose lauric acid ester were remarkably observed.

The emulsifiers used were as follows: sucrose oleate: Mitsubishi Kasei Kogyo Co., Ltd. Lyotosyuger ester O-170 (trademark) Lyotosyuger ester O-270 (trademark) Lyotosyuger Ester O-370 (trademark) Lyoto syuger ester O-570 (trademark) sucrose linoleic acid ester: Mitsubishi Kasei Co., Ltd. lyoto sucrose ester LN-170 (trademark) sucrose erucic acid ester: MITSUBISHI KASEI KOGYO CO., LTD. Lyoto syuger ester ER-190 (trademark) saccharose laurate: Mitsubishi Kasei KK lyoto sucrose ester L-195 (soy sugar stearate): Mitsubishi Kasei Co., Ltd.
Manufactured by Lyotose Yuger Ester S-170 (trademark) sucrose palmitate: Mitsubishi Kasei Co., Ltd.
Manufactured by Lyoto Syuger Ester P-170 (trademark) Syo-sugar Behenate: Mitsubishi Kasei Kogyo Co., Ltd. Lyotose Yuger Ester B-170 (trademark) Acetylated sucrose stearate: Mitsubishi Kasei Co. ) Lyotose Yuger Ester S-170AC (trademark) Propylene glycol monostearate: manufactured by Kao Soap Co., Ltd. Homotex PS-90 (trademark) Sorbitan monostearate: manufactured by Kao Soap Co., Ltd. Span 80 (trademark) glycerin Monooleate: manufactured by Riken Vitamin Co., Ltd. Emuldi-MO (trademark) Polyglycerin pentastearate: manufactured by Sakamoto Yakuhin Co., Ltd. SY-Glister-PS-500 (trademark) Example 8, Comparative Example 9 Same as Example 1. 100 parts of mixed fat and oil were mixed with sucrose erucic acid ester ER-190.2 parts used in the example and dissolved by heating, and 100 parts of water was gradually added to this while stirring. Addition gave a water-in-oil oxide. Then, in the same manner as in Example 1, the mixture was rapidly plasticized to obtain a water-in-oil emulsified oil / fat composition containing high water content. Table 2 shows the results of evaluating the state of separation by storing this product at 10 ° C and 25 ° C for 2 days. Similarly, Table 2 shows the results of evaluation in the case where glycerin monooleate was used instead of sucrose erucate.

[Effects of the Invention] According to the present invention, at the time of producing an oil and fat composition having a high water content,
Alternatively, the stability during storage can be significantly improved.

Claims (1)

[Claims] 1. A water retention agent for an oil and fat composition comprising an sucrose sugar ester having an HLB of 5 or less and a constituent fatty acid being an unsaturated fatty acid or a saturated fatty acid having 12 or less carbon atoms as an active ingredient.