Oil and fat composition

Abstract

To easily disperse an oil-insoluble powder component in oil and fat.SOLUTION: An oil and fat composition containing oil-insoluble powder, wherein the oil and fat composition contains 9 to 25 mass% of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in a dispersed state. A sedimentation inhibitor for oil-insoluble powder in oil and fat, comprising, as an active ingredient, oil-soluble powder that is an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm. A method for producing an oil and / or fat composition containing an oil-insoluble powder, the method comprising: a step of dispersing 9 to 25% by mass of an emulsifier having an HLB of 2 to 16 and an average particle diameter of 20 to 100 μm in an oil and / or fat fluidized at a temperature lower than a melting point of the emulsifier; and a step of dispersing the oil-insoluble powder in the oil and / or fat.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil or fat composition containing an oil-insoluble powder. [Background technology]

[0002] In the production of bakery foods such as confectionery and bread, plastic fats such as margarine and shortening are blended to impart various functions. In addition to the components normally blended, functional components may be blended into plastic fats. Powdered components may also be blended among the functional components of plastic fats. When the powdered component is oil-insoluble, in margarine having an aqueous phase, the powdered component is usually dissolved or dispersed in the aqueous phase before being added. However, depending on the powdered component, adding it to the aqueous phase may reduce the functional effect. In this case, the powdered component is uniformly dispersed in the oil phase of the margarine or in shortening consisting of only an oil phase.

[0003] As methods for uniformly dispersing powder components in fats and oils, for example, Patent Documents 1 to 3 have been proposed. However, all of these methods involve a rapid-cooling kneading process to uniformly disperse powder components in fats and oils. The rapid-cooling kneading process requires special equipment, which requires capital investment. Therefore, there is a need for a method for easily dispersing powder components in fats and oils without using special equipment.

[0004] A simple method for dispersing a powder component in a fat or oil is to simply add the powder component to the fat or oil and stir the mixture. However, when the powder component is dispersed in the fat or oil by stirring alone, the powder component settles over time, which limits the uniform dispersion of the powder component in the fat or oil by stirring alone. Given the above circumstances, there has been a demand for the development of a method for easily dispersing powder ingredients in oils and fats. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-7187 [Patent Document 2] Japanese Patent Application Publication No. 63-39546 [Patent Document 3] Japanese Patent Application Publication No. 63-279770 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to easily disperse an oil-insoluble powder component in oil or fat. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems. As a result, they have found that the problems can be solved by dispersing an oil-insoluble powder component in a fluidized oil or fat in which an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm has been dispersed. This has led to the completion of the present invention.

[0008] [1] An oil or fat composition containing an oil-insoluble powder, which contains 9 to 25 mass % of a dispersed emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm. [2] An agent for inhibiting the sedimentation of oil-insoluble powders in oils and fats, the active ingredient of which is an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm. [3] A method for producing an oil or fat composition containing an oil-insoluble powder, comprising the steps of: dispersing 9 to 25% by mass of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in a fluidized oil or fat at a temperature lower than the melting point of the emulsifier; and dispersing the oil-insoluble powder in the oil or fat. [4] A method for dispersing an oil-insoluble powder in an oil or fat, the method comprising dispersing 9 to 25 mass% of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in an oil or fat that has been fluidized at a temperature lower than the melting point of the emulsifier, and simultaneously dispersing the oil-insoluble powder therein after the dispersion. [Effects of the Invention]

[0009] According to the present invention, an oil-insoluble powder component can be easily dispersed in oil or fat. DETAILED DESCRIPTION OF THE INVENTION

[0010] The oil and fat composition according to an embodiment of the present invention is an oil and fat composition containing an oil-insoluble powder, and contains 9 to 25 mass% of a dispersed emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm.

[0011] The oil or fat composition according to an embodiment of the present invention contains an oil-insoluble powder. The oil or fat composition according to an embodiment of the present invention preferably contains the oil-insoluble powder in a uniformly dispersed state. In the present invention, the oil-insoluble powder refers to a powder that does not dissolve in oils and fats, specifically, a powder that does not dissolve in oils and fats at 80° C. Examples of oil-insoluble powders include enzyme powders, thickening polysaccharide powders, protein powders, salt, sugar powders, amino acid powders, extract powders, ascorbic acid powders, catechin powders, etc. Two or more types of oil-insoluble powders can also be used in combination. The oil-insoluble powder used in the production of the oil or fat composition according to the embodiment of the present invention is preferably an enzyme powder. Commercially available enzyme preparations can be used as the enzyme powder. The enzyme powder is preferably hemicellulase or amylase, and more preferably xylanase or maltogenic α-amylase. The oil or fat composition according to an embodiment of the present invention preferably contains 0.05 to 20 mass %, more preferably 0.07 to 10 mass %, even more preferably 0.1 to 5 mass %, and most preferably 0.1 to 1 mass % of the oil-insoluble powder.

[0012] The oil and fat composition according to an embodiment of the present invention contains, in a dispersed state, an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm. The emulsifier used for producing the oil and fat composition according to the embodiment of the present invention has an HLB of 2-16, preferably an HLB of 3-10, and more preferably an HLB of 4-8. The emulsifier used in the production of the oil or fat composition according to the embodiment of the present invention has an average particle size of 20 to 100 μm, preferably 30 to 80 μm, and more preferably 50 to 75 μm. Two or more of the emulsifiers can be used in combination. The emulsifier used in producing the oil and fat composition according to the embodiment of the present invention is preferably a monoglyceride (glycerin fatty acid ester) or a sucrose fatty acid ester, more preferably a saturated fatty acid monoglyceride or a sucrose saturated fatty acid ester, and even more preferably a stearic acid monoglyceride or a sucrose stearate ester. Note that a monoglyceride is a fatty acid ester in which one molecule of fatty acid is ester-bonded to glycerin. The oil and fat composition according to an embodiment of the present invention contains 9 to 25 mass %, preferably 10 to 20 mass %, and more preferably 12 to 18 mass % of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm. When the oil and fat composition contains the emulsifier in a dispersed state within the above ranges, it is possible to easily disperse oil-insoluble powder components in the oil and fat. Hereinafter, an emulsifier having an HLB value of 2 to 16 and an average particle size of 20 to 100 μm may be referred to as emulsifier A.

[0013] By using an emulsifier having an HLB value of 2 to 16 and an average particle size of 20 to 100 μm in the production of the oil or fat composition of the embodiment of the present invention, it is possible to easily disperse oil-insoluble powder components in oil or fat and suppress sedimentation of the oil-insoluble powder components. Therefore, an emulsifier having an HLB value of 2 to 16 and an average particle size of 20 to 100 μm can be used as an agent for suppressing sedimentation of oil-insoluble powders in oil or fat. The agent for inhibiting sedimentation of oil-insoluble powder in fats and oils according to an embodiment of the present invention contains, as an active ingredient, an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm.

[0014] The oil and fat composition according to the embodiment of the present invention preferably contains 70 to 95 mass %, more preferably 73 to 93 mass %, and even more preferably 75 to 90 mass % of oil and fat. The oil or fat used to produce the oil or fat composition of the embodiment of the present invention is not particularly limited as long as it is in a fluid state when the oil-insoluble powder and emulsifier A are dispersed therein. The oil or fat used in the production of the oil or fat composition according to the embodiment of the present invention is preferably a liquid oil. In the present invention, the liquid oil is an oil or fat that is liquid at 25° C. Specific examples of the liquid oil include soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, and sesame oil.

[0015] The oil or fat composition according to the embodiment of the present invention is preferably solid at or below 35° C. When the oil or fat composition is solid at or below 35° C., the oil-insoluble powder can be maintained dispersed in the oil or fat composition during storage.

[0016] The oil and fat composition according to the embodiment of the present invention may contain a solidifying agent for oils and fats so that it becomes solid at a temperature of 35° C. or less. The oil and fat composition according to the embodiment of the present invention preferably contains a solidifying agent for oils and fats. The oil and fat composition according to the embodiment of the present invention preferably contains 0.3 to 18 mass %, more preferably 1 to 14 mass %, and even more preferably 3 to 10 mass % of a solidifying agent for oils and fats. The solidifying agent for oils and fats used in the production of the oil and fat composition according to an embodiment of the present invention is preferably an emulsifier, a wax, or an extremely hydrogenated oil, more preferably a monoglyceride, a polyglycerol fatty acid ester, or an extremely hydrogenated oil, even more preferably a saturated fatty acid monoglyceride, and most preferably stearic acid monoglyceride. The solidifying agent for oils and fats used in the production of the oil and fat composition according to the embodiment of the present invention is dissolved in the oil and fat before use. The emulsifier used as the solidifying agent for the oil or fat is an emulsifier other than emulsifier A. Hereinafter, the emulsifier other than emulsifier A may be referred to as emulsifier B.

[0017] The oil and fat composition according to the embodiment of the present invention preferably has a water content of 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less.

[0018] The oil and fat composition according to the embodiment of the present invention may contain other ingredients that are typically incorporated into oils and fats for bakery foods, such as lecithin, antioxidants, flavorings, and coloring agents.

[0019] A method for producing an oil or fat composition according to an embodiment of the present invention is characterized by comprising the steps of: dispersing 9 to 25 mass % of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in oil or fat fluidized at a temperature lower than the melting point of the emulsifier; and dispersing an oil-insoluble powder.

[0020] A method for producing an oil or fat composition according to an embodiment of the present invention includes dispersing an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in an amount within the above range in a fluidized oil or fat at a temperature lower than the melting point of the emulsifier. The temperature at which emulsifier A is dispersed is not particularly limited as long as it is lower than the melting point of emulsifier A used and the oil or fat is fluid, but is preferably 20 to 65°C, more preferably 40 to 60°C, and even more preferably 50 to 59°C. Dispersion of emulsifier A is not particularly limited and can be carried out by a conventional method. Dispersion of emulsifier A can be carried out using, for example, a propeller mixer, a paddle mixer, an anchor mixer, a disperser mixer, a homomixer, a cutter mixer, a colloid mill, or the like.

[0021] A method for producing an oil-and-fat composition according to an embodiment of the present invention includes a step of dispersing the oil-and-fat composition in an amount within the above range. The temperature at which the oil-and-fat composition is dispersed is not particularly limited as long as the oil-and-fat is fluid, but is preferably 20 to 65°C, more preferably 30 to 60°C, and even more preferably 40 to 59°C. The step of dispersing the oil-and-fat composition in an oil can be carried out after the step of dispersing emulsifier A in an oil-and-fat, or simultaneously with the step of dispersing emulsifier A in an oil-and-fat. The step of dispersing the oil-and-fat composition in an oil-and-fat is preferably carried out after the step of dispersing emulsifier A in an oil-and-fat. The dispersion of the oil-and-fat composition can be carried out by any conventional method without any particular limitations. The dispersion of the oil-and-fat composition can be carried out using, for example, a propeller mixer, a paddle mixer, an anchor mixer, a disperser mixer, a homomixer, a cutter mixer, a colloid mill, or the like.

[0022] In the method for producing an oil or fat composition according to an embodiment of the present invention, the solidifying agent for the oil or fat and other components can be added either before or after the dispersion of the oil-soluble powder and emulsifier A, but is preferably added before dispersion.

[0023] The method for producing an oil or fat composition according to an embodiment of the present invention preferably includes a cooling step. The cooling step is preferably carried out after dispersing emulsifier A and the oil-insoluble powder. The cooling temperature is not particularly limited as long as it is a temperature at which the oil or fat composition solidifies, but is preferably -20 to 20°C, more preferably 5 to 10°C.

[0024] According to the method for producing an oil or fat composition of the embodiment of the present invention, an oil-insoluble powder component can be easily dispersed in an oil or fat. According to the method for producing an oil or fat composition of the embodiment of the present invention, it is possible to disperse an oil-insoluble powder component in an oil or fat without performing a rapid cooling and kneading treatment. The method for producing an oil or fat composition of the embodiment of the present invention preferably does not perform a rapid cooling and kneading treatment.

[0025] A method for dispersing an oil-insoluble powder in an oil or fat according to an embodiment of the present invention is characterized in that the oil-insoluble powder is dispersed simultaneously with or after dispersing 9 to 25 mass % of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in an oil or fat that has been fluidized at a temperature lower than the melting point of the emulsifier. The method for dispersing the oil-insoluble powder in the oil or fat according to the embodiment of the present invention can be carried out by the same method as the method for producing the oil or fat composition according to the embodiment of the present invention.

[0026] The oil and fat composition according to the embodiment of the present invention can be used as an oil and fat composition for bakery foods. The oil and fat composition according to the embodiment of the present invention is preferably an oil and fat composition for bakery foods, and more preferably an oil and fat composition for kneading into bakery foods.

[0027] The bakery food product according to the embodiment of the present invention is produced using the fat and oil composition according to the embodiment of the present invention. Specific examples of bakery foods according to an embodiment of the present invention include baked goods such as biscuits, cookies, crackers, hardtack, pretzels, sliced ​​bread, wafers, sables, langue de chat, macarons, and tarts; butter cakes such as pound cake, fruit cake, madeleine, baumkuchen, cheesecake, and castella; sponge cakes such as shortcake, roll cake, torte, decorated cake, and chiffon cake; Western-style sweets such as gateau au chocolat, steamed cake, choux pastry, fermented sweets, pies, and waffles; fried sweets such as donuts; and breads such as sliced ​​bread, salted bread, roll pan, buns, sweet buns, rolls, French bread, stollen, panettone, brioche, muffins, focaccia, bagels, Danish pastries, and croissants. [Example]

[0028] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0029] The following raw materials were used: Emulsifier A1: Stearic acid monoglyceride, HLB4, average particle size 60 μm Emulsifier A2: sucrose stearate, HLB4, average particle size 34 μm Emulsifier A3: Sucrose stearate, HLB16, average particle size 24 μm Emulsifier B1: Stearic acid monoglyceride, HLB 4.3, average particle size 186 μm Emulsifier a1: Palmitic acid monoglyceride, HLB 4.3, average particle size 182 μm Emulsifier a2: sucrose stearate, HLB1, average particle size 43 μm Non-oil-soluble powder 1: Xylanase-containing enzyme preparation Non-oil-soluble powder 2: Maltose-producing α-amylase-containing enzyme preparation

[0030] <Production and evaluation of oil and fat composition 1> Oil and fat compositions having the formulations shown in Table 1 were produced according to the following steps. Comparative Example 1 was produced without carrying out step 2. After cooling, the state of the oil-insoluble powder in each oil or fat composition was visually evaluated according to the following evaluation criteria. When the evaluation result was ⊚, ○, or △, it was determined that the dispersibility was good. The evaluation results are shown in Table 1. Step 1: Add emulsifier B1 and lecithin to soybean oil adjusted to 80°C, dissolve, and then mix and stir. Step 2: After lowering the temperature to 55 to 60°C, emulsifier A1 is added and mixed and stirred to disperse emulsifier A1. Step 3: After adjusting the temperature to 57°C, add oil-insoluble powder 1 and oil-insoluble powder 2 and mix and stir to disperse oil-insoluble powder 1 and oil-insoluble powder 2. Step 4: The oil or fat composition is transferred to a cup, and then stored in a 5°C incubator for 18 hours to cool.

[0031] <Evaluation Criteria for Dispersibility of Oil and Fat Composition> ◎: Beautifully cloudy with no visible sediment and no particles at all visible on the bottom. ○: Cloudy with no precipitate and no particles at the bottom. △: Cloudy, but precipitation is visible. ▲: Sedimentation can be seen. ×: Precipitation is clearly visible.

[0032] [Table 1]

[0033] As can be seen from Table 1, in the oil and fat composition of Example 1, the oil-insoluble powder was uniformly dispersed. On the other hand, in the oil and fat composition of Comparative Example 1, the oil-insoluble powder settled and was not uniformly dispersed.

[0034] <Production and evaluation of oil and fat composition 2> The oil and fat compositions having the formulations shown in Tables 2 to 5 were produced according to the following steps. Sixty minutes after the end of production, the state of the oil-insoluble powder in each oil or fat composition was visually evaluated according to the above-mentioned evaluation criteria. The evaluation results were judged to be good in dispersibility when they were rated as ◎, ○, or △. The evaluation results are shown in Tables 2 to 5. Step 1: Add lecithin to soybean oil adjusted to 80°C, dissolve, and then mix and stir. Step 2: After lowering the temperature to 20°C, add the other ingredients and mix.

[0035] [Table 2]

[0036] [Table 3]

[0037] [Table 4]

[0038] [Table 5]

[0039] As can be seen from Tables 2 and 4, the oil-insoluble powder was uniformly dispersed in the oil and fat compositions of the Examples. On the other hand, as can be seen from Tables 3 and 5, in the oil and fat compositions of the comparative examples, the oil-insoluble powder settled and was not uniformly dispersed.

Claims

1. The oil and fat composition contains an oil-insoluble powder, and contains 9 to 25 mass % of a dispersed emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm.

2. An agent for inhibiting sedimentation of oil-insoluble powders in oils and fats, which comprises as an active ingredient an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm.

3. A method for producing an oil or fat composition containing an oil-insoluble powder, comprising the steps of: dispersing 9 to 25 mass % of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in a fluidized oil or fat at a temperature lower than the melting point of the emulsifier; and dispersing the oil-insoluble powder in the oil or fat.

4. A method for dispersing an oil-insoluble powder in an oil or fat, the method comprising dispersing 9 to 25 mass % of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in an oil or fat that has been fluidized at a temperature lower than the melting point of the emulsifier, and simultaneously dispersing the oil-insoluble powder therein after the dispersion.

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