Method for producing plastic oil and fat food

Abstract

To provide a method for producing a plastic oil and fat food having a high content ratio of saccharides and solid taste components, and excellent in stabilization of a filling amount, coating suitability in eating, meltability in the mouth and flavor.SOLUTION: In the present invention, the above-described problems are solved by mixing a plastic oil and fat, a saccharide, a solid taste component, and a polyglycerol condensed ricinoleic acid ester in which an average degree of polymerization of constituent polyglycerol is 6 to 10 at normal temperature without dissolving them.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a plasticized fat and oil food. [Background technology]

[0002] Plastic fats such as shortening, margarine, and fat spreads are subjected to secondary processing, such as adding sugars such as sugar or liquid sugar to foam them, or kneading in solids such as peanuts or biscuits, to produce plastic fat foods such as butter cream, fillings, and topping creams. When plastic fats are subjected to secondary processing, the physical properties of the plastic fat food become similar to those of a pseudo-solid, particularly when solids are incorporated, resulting in a significant increase in hardness and viscosity. Increased hardness and viscosity make kneading difficult, leading to extended mixing times, reduced workability, crushing of solids due to excessive shear, and melting of the fat due to the heat of stirring. Furthermore, problems such as unstable filling volume and impaired application suitability during consumption have been encountered.

[0003] Previously, methods for controlling the hardness and viscosity of plastic fat foods have been proposed, including changing the stirring conditions and fat blending during the production of plastic fats, and adding crystallization modifiers. During the production of plastic fats, fat crystals precipitate upon cooling. A method has been proposed in which shearing is applied before the fat crystals form a strong network (Patent Document 1), and a method has been proposed in which the crystalline state of the fat is controlled by adjusting the storage temperature after production (Patent Document 2). Furthermore, a method has been proposed in which the hardness of plastic fats is reduced by blending a specific polyglycerol fatty acid ester in combination with a specific mid-melting interesterified oil, thereby improving workability during secondary processing (Patent Document 3). However, all of these methods are performed during the production stage of plastic fats, and the crystalline state changes each time the fats and oils used, the production method, or the mixture used in the plastic fat food are changed, resulting in problems such as the inability to achieve the expected physical properties and quality of the plastic fat food, such as hardness, viscosity, and melt-in-the-mouth feel. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 08-173034 [Patent Document 2] WO2019 / 216400 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-195571 Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, the present invention aims to provide a plastic fat food product that has a high content of sugars and solid flavor components, has a stable filling amount, is easy to apply when eaten, has a melt-in-the-mouth feel, and has excellent flavor. [Means for solving the problem]

[0006] The inventors have found that the above object can be achieved by mixing, at room temperature, plastic oils and fats, sugars, solid flavor components, and a polyglycerol condensed ricinoleate ester having an average degree of polymerization of 6 to 10 as the constituent polyglycerol without dissolving them, and have thus completed the present invention. [Effects of the Invention]

[0007] According to the present invention, by mixing a specific polyglycerol condensed ricinoleate ester with a plastic fat at room temperature, it is possible to easily reduce the hardness and viscosity while maintaining suitability for coating applications and shape retention, thereby stabilizing the filling amount during the production process and producing a plastic fat food product with excellent melt-in-the-mouth texture and flavor. [Brief explanation of the drawings]

[0008] [Figure 1] Polarized microscope images with and without the addition of polyglycerol condensed ricinoleate [Figure 2] Polarized microscope images of plasticized oil and fat foods of Reference Example 2, Comparative Reference Example 2, and Comparative Reference Example 3 DETAILED DESCRIPTION OF THE INVENTION

[0009] Preferred embodiments for carrying out the present invention will be described below. Note that the embodiments described below are representative of the present invention and should not be construed as narrowing the scope of the present invention. Note that the range "to" includes the upper and lower limits.

[0010] The plastic fat food according to the present invention is characterized in that it is produced by mixing at room temperature, without dissolving, plastic fats and oils, sugars, solid flavor components, and a polyglycerol condensed ricinoleate ester, the constituent polyglycerol of which has an average degree of polymerization of 6 to 10. "Without dissolving" as used herein means that a step of heating to melt the mixture into a liquid is not carried out, and "mixing" as used herein means that the constituent components of the plastic fat and oil food are stirred and mixed at high speed to whip and adjust to the desired specific gravity, and "room temperature" as used herein means about 20°C to 35°C.

[0011] The polyglycerin constituting the polyglycerin condensed ricinoleate according to the present invention has an average degree of polymerization of 6 to 10. Here, the average degree of polymerization is the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value by terminal group analysis. More specifically, it is calculated from the following formulas (1) and (2): Molecular weight=74n+18 (1) Hydroxyl value = 56110(n+2) / molecular weight (2)

[0012] The hydroxyl value in the above formula (2) is a numerical value that indicates the number of hydroxyl groups contained in polyglycerol, and refers to the number of milligrams of potassium hydroxide required to neutralize the acetic acid required to acetylate the free hydroxyl groups contained in 1 g of polyglycerol. The number of milligrams of potassium hydroxide is calculated in accordance with the "Standard Test Methods for the Analysis of Fats, Oils and Related Materials, 2003 Edition, Established by the Japan Oil Chemists' Society" compiled by the Japan Oil Chemists' Society.

[0013] The polyglycerol condensed ricinoleate according to the present invention can be produced by a conventionally known esterification reaction, for example, by esterifying a fatty acid with a polyglycerol in the presence of an alkali catalyst such as sodium hydroxide.

[0014] The plastic fat according to the present invention is not particularly limited, but is preferably solid at room temperature because it has foaming properties and can be mixed with solids, and examples thereof include butter, shortening, margarine, and fat spreads.

[0015] Examples of sugars used in the present invention include white sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactosaccharooligosaccharides, reduced sugar polydextrose, dextrin, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, lactulose, palatinose oligosaccharides, etc. These sugars can be used alone or in combination of two or more.

[0016] The solid flavor component according to the present invention may be any of nut paste, dairy ingredients, fruit, fruit juice, cacao and cacao products, soybean flour, breadcrumbs, corn flakes, potato flakes, biscuits, cookies, seasonings, condiments, spices, tea, alcoholic beverages, grains, beans, vegetables, meat, seafood, coffee, etc. These solid flavor components may be used alone or in combination of two or more.

[0017] The content of the sugars and solid flavor components according to the present invention is preferably 25 to 70 parts by weight, more preferably 30 to 60 parts by weight, per 100 parts by weight of the plastic fat and oil food. Inclusion of 25 to 70 parts by weight per 100 parts by weight of the plastic fat and oil food is preferred because it allows for product design that better meets customer needs. A sugar and solid flavor component content below 25 parts by weight is undesirable because it becomes difficult to impart a flavor that meets customer needs, while a content above 70 parts by weight is undesirable because it significantly increases hardness and viscosity, which is difficult to suppress even by adding a polyglycerol-condensed ricinoleic acid ester.

[0018] The plastic fat and oil food of the present invention may contain an emulsifier other than the polyglycerol condensed ricinoleate, for example, one or more of glycerol fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, phospholipids, etc. The content of the polyglycerol condensed ricinoleate is preferably 0.05 to 1.5 parts by weight, more preferably 0.3 to 1.2 parts by weight, per 100 parts by weight of the plastic fat and oil food. An amount of polyglycerol condensed ricinoleate below 0.05 parts by weight is not preferred because it does not provide a sufficient viscosity-reducing effect, while an amount above 1.5 parts by weight is not preferred because it excessively reduces viscosity, resulting in a loss of shape retention and an overpowering flavor specific to the polyglycerol condensed ricinoleate, which reduces commercial value. [Example]

[0019] The present invention will be described below based on examples. Note that the examples described below are representative examples of the present invention and should not be construed as narrowing the scope of the present invention. Note that unless otherwise specified in the following description, the blending ratios and the like are based on weight.

[0020] <Reference example 1> Plastic fat 1, polyglycerol condensed ricinoleate, and caster sugar were weighed into a bowl and mixed at low speed (70 rpm) for 30 seconds using a tabletop stand mixer (product name: KSM5, manufactured by KitchenAid Co., Ltd.).The mixture was then mixed at medium speed (130 rpm) until the overrun reached 50%, to prepare a buttercream. A six-wire whip was used as an attachment.

[0021] <Reference example 2> A butter cream was prepared in the same manner as in Reference Example 1, except that the plastic oil 1 in Reference Example 1 was changed to the plastic oil 2.

[0022] <Comparative Reference Example 1> A butter cream was prepared in the same manner as in Reference Example 1, except that the polyglycerol condensed ricinoleate was not added.

[0023] <Comparative Reference Example 2> A butter cream was prepared in the same manner as in Reference Example 2, except that the polyglycerol condensed ricinoleate was not added.

[0024] The details of the composition of the butter cream obtained above are shown in Table 1.

[0025] Details of the plasticized fats and oils and polyglycerol condensed ricinoleic acid esters shown in Table 1 are as follows.

[0026] Plastic fat 1: Shortening, made by Darbon Organic Japan Plastic fats and oils 2: Margarine (Sociel), manufactured by ADEKA Polyglycerol condensed ricinoleate: SY Glystar CRS-75 (manufactured by Sakamoto Pharmaceutical Co., Ltd., average degree of polymerization of polyglycerol: 6)

[0027] [Table 1]

[0028] <Observation of crystalline state> A small amount of the obtained buttercream was placed on a glass slide and covered with a cover glass to create a preparation. This was observed under a polarizing microscope (BX50, Olympus) and photographed with the attached digital camera (DP20, Olympus). The results of observing the crystal state are shown in Figure 1.

[0029] <Method for measuring viscosity and viscosity change rate> The buttercream obtained as described above was filled into a container 3 cm in diameter and 4 cm in height and stored in an incubator at 20°C for one day. Creep measurements were then carried out using a creep meter RE2-33005C (manufactured by Yamaden). The measurement conditions were compression at a rate of 10 cm / min with a stress of 1 N for 1 minute, and the viscosity was analyzed from the waveform of a graph with the horizontal axis representing time (sec) and the vertical axis representing deformation (mm). In addition, the viscosity of the buttercream of the comparative reference example was used as the reference, and the rate of change of the buttercream of the reference example was calculated using the following formula (4). The viscosity and the rate of change measured when compared with additive-free plastic fat are shown in Table 2. Change rate (%) = Viscosity of plastic oil with polyglycerol condensed ricinoleate added / Viscosity of plastic oil without polyglycerol fatty acid ester added × 100 (4)

[0030] [Table 2]

[0031] As is clear from Figure 1, the butter creams of Reference Examples 1 and 2, which were prepared by stirring the polyglycerol condensed ricinoleate ester according to the present invention and a plastic fat at room temperature, maintained the crystalline state of the plastic fat. Furthermore, the viscosity of the butter creams of Reference Examples 1 and 2 was significantly reduced compared to the additive-free butter creams of Comparative Reference Examples 1 and 2, making them easier to knead into solid matter.

[0032] To compare with a plastic fat composition to which a polyglycerol fatty acid ester was added during the production of the plastic fat, the following procedure was carried out.

[0033] <Comparative Reference Example 3> A plastic fat composition was prepared by heating and melting 198 g of margarine (product name: Sociel, manufactured by ADEKA) and 2 g of polyglycerol condensed ricinoleate (product name: CRS-75) at 80°C and cooling to 20°C while stirring in a 5°C ice-water bath. 200 g of this plastic fat composition and 50 g of caster sugar were weighed into a bowl and mixed at low speed (70 rpm) in a tabletop stand mixer (product name: KSM5, manufactured by KitchenAid) for 30 seconds. The mixture was then mixed at medium speed (130 rpm) until an overrun of 50% was reached, thereby preparing a buttercream. A six-wire whip was used as an attachment.

[0034] The results of observing the crystalline state of the butter creams of Comparative Reference Examples 2, 3, and 3 are shown in Figure 2. The butter cream of Reference Example 2, which was obtained by stirring and mixing a polyglycerol condensed ricinoleate and a plastic fat at room temperature, showed no difference in crystalline state from butter cream containing no polyglycerol condensed ricinoleate, while the crystalline state of Comparative Reference Example 3 differed from that of the additive-free butter cream. From the above, it was revealed that plastic fat foods of the present invention can be obtained with a simple method and of equivalent quality.

[0035] Example 1 Plastic fat 3, polyglycerol condensed ricinoleic acid ester, sugar as a saccharide, peanut butter as flavor components, peanut kernels, whole milk powder, and salt were weighed into a bowl in the amounts shown in Table 3, and mixed with an electric hand mixer (trade name: DL-0201, manufactured by Kai Corporation) until the specific gravity reached 0.8 to prepare butter cream.

[0036] <Example 2> A butter cream was prepared in the same manner as in Example 1, except that the amount of polyglycerol condensed ricinoleate was changed to 1 part by weight.

[0037] Example 3 A butter cream was prepared in the same manner as in Example 1, except that plastic fat 3 was changed to plastic fat 4.

[0038] Example 4 A butter cream was prepared in the same manner as in Example 3, except that the amount of polyglycerol condensed ricinoleate was changed to 1 part by weight.

[0039] <Example 5> A butter cream was prepared in the same manner as in Example 1, except that the amount of plastic fat 3 was changed to 70 parts by weight and the amount of sugar was changed to 5 parts by weight.

[0040] Example 6 A butter cream was prepared in the same manner as in Example 1, except that the amount of plastic fat 3 was changed to 30 parts by weight, the amount of sugars to 45 parts by weight, and the amount of polyglycerol condensed ricinoleic acid ester to 1.5 parts by weight.

[0041] <Comparative Example 1> A butter cream was prepared in the same manner as in Example 1, except that the polyglycerol condensed ricinoleate was not added.

[0042] <Comparative Example 2> A butter cream was prepared in the same manner as in Example 3, except that the polyglycerol condensed ricinoleate was not added.

[0043] <Comparative Example 3> A butter cream was prepared in the same manner as in Example 1, except that the amount of polyglycerol condensed ricinoleate was changed to 2 parts by weight.

[0044] <Comparative Example 4> A butter cream was prepared in the same manner as in Example 1, except that 0.5 parts by weight of polyglycerol condensed ricinoleic acid ester was changed to 1.5 parts by weight of polyglycerol fatty acid ester (trade name: Poem J-0381V, manufactured by Riken Vitamin Co., Ltd.).

[0045] <Comparative Example 5> A butter cream was prepared in the same manner as in Example 1, except that the amount of plastic fat 3 was changed to 25 parts by weight, the amount of sugars to 50 parts by weight, and the amount of polyglycerol condensed ricinoleic acid ester to 1.5 parts by weight.

[0046] <Comparative Example 6> Plastic fat 3 and polyglycerol condensed ricinoleate were dissolved and mixed at 80°C and cooled to 20°C while stirring in a cold water bath. Sugar as a saccharide, peanut butter as flavoring components, peanut kernels, whole milk powder, and salt were added to the mixture in the amounts shown in Table 3 to a bowl, and the mixture was mixed with an electric hand mixer (trade name: DL-0201, manufactured by Kai Corporation) until the specific gravity reached 0.8, to prepare butter cream.

[0047] The details of the composition of the butter cream obtained as described above are shown in Table 3. The details of the plastic oil 3, plastic oil 4, and polyglycerin condensed ricinoleate shown in Table 3 are as follows.

[0048] Plastic oil 3: Emblem F (manufactured by Miyoshi Oil Co., Ltd.) Plastic fat 4: Cusco Royal LT (Miyoshi Oil Co., Ltd.) Polyglycerol condensed ricinoleate: SY Glystar CRS-75 (manufactured by Sakamoto Pharmaceutical Co., Ltd., average degree of polymerization of polyglycerol: 6)

[0049] <Filling suitability> When preparing the butter cream, those that had adequate fluidity and were easy to fill into packaging containers were given a rating of ○, indicating that the filling suitability was good, and those that were difficult to fill into packaging containers were given a rating of ×.

[0050] <Suitability for coating applications> The butter creams of Examples 1 to 6 and Comparative Examples 1 to 6 were spread onto bread using a butter knife, and 10 panelists evaluated the butter creams on a 5-point scale, with 5 points given to butter creams that were just the right hardness, easy to spread, and evenly distributed, and 1 point given to butter creams that were too hard and difficult to spread, or that were too soft and difficult to remove with the butter knife and spread. The average score was then calculated.

[0051] <Melting in the mouth> The resulting butter creams were evaluated for melt-in-the-mouth feel, and were rated on a three-point scale: good (○) for fluffy, smooth texture and melt-in-the-mouth feel, fair (△) for fluffy but less smooth texture, and poor (×) for hard, less fluffy texture, or a texture that clung to the tongue and did not melt-in-the-mouth feel.

[0052] <flavor> The flavor of the resulting buttercream when spread on bread was evaluated. Ten panelists evaluated the flavor on a 5-point scale, with 5 points representing a strong peanut flavor and no distinctive polyglycerol-condensed ricinoleate flavor, and 1 point representing a weak peanut flavor or a distinctive polyglycerol-condensed ricinoleate flavor, and the average score was calculated.

[0053] Table 3 shows the evaluation results of the butter creams of Examples 1 to 6 and Comparative Examples 1 to 6 with respect to suitability for filling, suitability for spreading, melt-in-the-mouth feel, and flavor.

[0054] [Table 3]

[0055] The buttercreams of Examples 1 to 6, which were produced by mixing plastic fats and oils, sugars, solid flavor components, and polyglycerol condensed ricinoleate at room temperature, were excellent in terms of filling suitability, spreadability, melt-in-the-mouth texture, and flavor. On the other hand, the buttercreams of Comparative Examples 1 and 2, which did not contain polyglycerol condensed ricinoleate, were hard, not suitable for filling, lacked smoothness, and were difficult to spread on bread. The buttercream of Comparative Example 3, which was produced with 2 parts by weight of polyglycerol condensed ricinoleate, had an excessively low viscosity and lost shape retention, was not suitable for filling, was too soft, was difficult to spread, and had a strong flavor unique to the emulsifier, making it unusable commercially. The buttercream of Comparative Example 4, which used a polyglycerol fatty acid ester instead of polyglycerol condensed ricinoleate, did not achieve sufficient viscosity reduction, resulting in a sticky consistency, not suitable for filling, melt-in-the-mouth texture, and poor flavor. The buttercream of Comparative Example 5, which was produced with a total amount of sugars and solid flavor components of 75 parts by weight, was thickened, the viscosity-reducing effect of the polyglycerol condensed ricinoleate was not sufficiently obtained, the specific gravity could not be adjusted to 0.8, and it was not suitable for filling and had poor suitability for application.The buttercream of Comparative Example 6, in which a plastic fat and a polyglycerol condensed ricinoleate were mixed by heating, had the hardest physical properties due to a change in the crystalline state of the fat, was difficult to spread, had no fluffy feel, had a texture that clung to the tongue strongly, and was poor in melt-in-the-mouth feel.

Claims

[Claim 1] A method for producing a plastic fat and oil food, characterized in that plastic fat and oil, sugars, solid flavor components, and a polyglycerol condensed ricinoleate ester, the polyglycerol of which has an average degree of polymerization of 6 to 10, are mixed at room temperature without dissolving, wherein 100 parts by weight of the plastic fat and oil food contains 25 to 70 parts by weight of sugars and other solid flavor components in total, and 0.05 to 1.5 parts by weight of the polyglycerol condensed ricinoleate is added to 100 parts by weight of the plastic fat and oil food.

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