CN103402364B - Oil or fat composition and butter cream using oil or fat composition - Google Patents
Oil or fat composition and butter cream using oil or fat composition Download PDFInfo
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- CN103402364B CN103402364B CN201280011795.5A CN201280011795A CN103402364B CN 103402364 B CN103402364 B CN 103402364B CN 201280011795 A CN201280011795 A CN 201280011795A CN 103402364 B CN103402364 B CN 103402364B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
- Fats And Perfumes (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Dairy Products (AREA)
Abstract
Provided are a butter cream having excellent foaming properties and a high meltability in mouth and an oil or fat composition suitable for the production of the butter cream. The oil or fat composition according to the present invention is characterized by satisfying the following requirements (a) to (d): (a) the content of C44-48 triacylglycerols being 14 mass% or greater relative to the total mass of triacylglycerols; (b) the sum of the content of SU2 triacylglycerols and the content of U3 triacylglycerols being 40 mass% or smaller relative to the total mass of triacylglycerols; (c) the sum of the content of M2L triacylglycerols and the content of ML2 triacylglycerols being 40 mass% or smaller relative to the total mass of triacylglycerols; and (d) the content of PPO triacylglycerols being 8.5 mass% or smaller relative to the total mass of triacylglycerols.
Description
Technical field
The present invention relates to a kind of foaming characteristic, mouth melts the cream of sense excellence and the fat or oil composition for this cream.
Background technology
Cream is generally made it bubble by the taste composition adding granulated sugar etc. in margarine, shortening and is manufactured.In cream, generally owing to using water-in-oil emulsion or the shortening that is only made up of oil phase as raw material, be easy to become greasy so mouth melts sense.Therefore, in order to make the mouth of cream melt sense well, in cream, use the liquid sugar of water composition more as the situation of taste composition.Due to the good and excellent shape retention property of the resistance to degree of depositing of cream, therefore in snack manufacture field, bread manufacture field as sandwich cream, mount evaporated milk oil, sand shape cream (sand cream) etc. and be widely used.
As the raw oil material of the margarine used in cream, shortening, owing to having the physical property and function that are suitable for cream, therefore use the fixed oil of fish oil always.But, although the fixed oil of fish oil is excellent as the raw oil material of cream, because output is reducing always, so there is the problem of supply respect.
Therefore, as the cream being used in the no problem vegetable oil of supply respect, such as, propose use palm oil or divide and carry palm oil (patent document 1).But the cream of patent document 1 is met to make function, need to use the partial hydrogenation oil containing a large amount of trans-fatty acid.Due to trans-fatty acid problem in recent years, use the cream of the patent document 1 of the partial hydrogenation oil containing a large amount of trans-fatty acid cannot make us satisfied.
As the cream not using partial hydrogenation oil, such as, propose and use 50 ~ 80 quality % to divide the cream carrying soft palmitic ester-exchanged oil (patent document 2) in oil phase.But, if there is the water composition using liquid sugar etc. in the cream of patent document 2, the problem that foaming characteristic can reduce.
Therefore, wish a kind of for providing foaming characteristic, mouth melts the method for the excellent cream of sense.
Prior art document
Patent document
Patent document 1: Japanese Unexamined Patent Publication 8-47373 publication
Patent document 2: Japanese Unexamined Patent Publication 2007-135443 publication
Summary of the invention
Technical problem
The object of the present invention is to provide a kind of foaming characteristic, mouth melts the cream of sense excellence and be suitable for manufacturing the fat or oil composition of this cream.
Technical scheme
The present inventors in order to found that of solving that above-mentioned problem carried out studying with keen determination, if using the fat or oil composition containing a certain amount of specific triacylglycerol as cream grease, foaming characteristic can be obtained, mouth melts the excellent cream of sense, thus complete the present invention.
That is, a kind of mode of the present invention is for meeting the fat or oil composition of the condition of following (a) ~ (d).
A C44 ~ C48 triacylglycerol (total carbon atom number of the fatty acid residue of formation is the triacylglycerol of 44 ~ 48) content in () total triacylglycerol is more than 14 quality %;
B SU2 triacylglycerol in () total triacylglycerol (fatty acid residue in the fatty acid residue of formation is the saturated fatty acid residues of carbon number 16 ~ 18 and two fatty acid residues in the fatty acid residue formed are the triacylglycerol of the unrighted acid residue of carbon number 18) and the total content of U3 triacylglycerol (three fatty acid residues in the fatty acid residue of formation are the triacylglycerol of the unrighted acid residue of carbon number 18) are below 40 quality %;
C (two fatty acid residues in the fatty acid residue of formation are the saturated fatty acid residues of carbon number less than 14 to the M2L triacylglycerol in () total triacylglycerol, and a fatty acid residue in the fatty acid residue formed is the triacylglycerol of the saturated fatty acid residues of carbon number more than 16) and ML2 triacylglycerol (fatty acid residue in the fatty acid residue of formation is the saturated fatty acid residues of carbon number less than 14, and two fatty acid residues in the fatty acid residue formed are the triacylglycerol of the saturated fatty acid residues of carbon number more than 16) total content be below 40 quality %,
PPO triacylglycerol in (d) total triacylglycerol (1 of the fatty acid residue of formation, 2 be palmitic acid residues and 3 be the triacylglycerol of oleic acid residues, or, 1 of fatty acid residue formed be oleic acid residues and 2,3 be the triacylglycerol of palmitic acid residues) content be below 8.5 quality %.
Another way of the present invention is the fat or oil composition being combined with following fat A 0.5 ~ 16 quality % in oil phase.
Fat A: the M2L triacylglycerol in total triacylglycerol and the total content of ML2 triacylglycerol are more than 45 quality %, the saturated fatty acid content of all carbon numbers less than 14 formed in aliphatic acid is 20 ~ 60 quality %, the saturated fatty acid content of all carbon numbers 16 ~ 18 formed in aliphatic acid is 40 ~ 80 quality %, and is the grease obtained by ester exchange.
Another way of the present invention is the fat or oil composition being combined with below unthickened fuel 35 quality % in oil phase.
Another way of the present invention is the fat or oil composition containing emulsifying agent.
Another way of the present invention is the fat or oil composition that mentioned emulsifier contains sorbitan oleate.
Another way of the present invention is the fat or oil composition that above-mentioned fat or oil composition is used in cream.
Another way of the present invention is the cream manufactured with above-mentioned fat or oil composition.
Another way of the present invention is above-mentioned cream is sand shape cream, sandwich cream or the cream mounting evaporated milk oil.
Another way of the present invention is the food manufactured with above-mentioned cream.
Invention effect
According to the present invention, a kind of being suitable for can be provided to manufacture the fat or oil composition that foaming characteristic, mouth melt the excellent cream of sense.
Further, according to the present invention, a kind of foaming characteristic can be provided, mouth melts the excellent cream of sense.
Detailed description of the invention
Below, the present invention is described in detail.
Fat or oil composition of the present invention, is characterized in that the condition meeting following (a) ~ (d).
A C44 ~ C48 triacylglycerol the content in () total triacylglycerol is more than 14 quality %;
B the SU2 triacylglycerol in () total triacylglycerol and the total content of U3 triacylglycerol are below 40 quality %;
C the M2L triacylglycerol in () total triacylglycerol and the total content of ML2 triacylglycerol are below 40 quality %;
D the PPO triacylglycerol content in () total triacylglycerol is below 8.5 quality %.
(condition (a))
In fat or oil composition of the present invention, the C44 ~ C48 triacylglycerol content in total triacylglycerol is more than 14 quality %, is preferably 14 ~ 60 quality %, is more preferably 15 ~ 55 quality %, more preferably 15 ~ 50 quality %, most preferably is 30 ~ 50 quality %.If the C44 ~ C48 triacylglycerol content in total triacylglycerol is in above-mentioned scope, then the foaming characteristic of cream, mouth melt sense and can become good.
It should be noted that, in the present invention, said C44 ~ C48 triacylglycerol refers to that the total carbon atom number of the fatty acid residue forming triacylglycerol is the triacylglycerol of 44 ~ 48.Total carbon atom number as fatty acid residue is the triacylglycerol of 44, can enumerate as, the triacylglycerol etc. that fatty acid residue is made up of laurate (carbon number 12), palmitic acid (carbon number 16), palmitic acid (carbon number 16).Further, the total carbon atom number as fatty acid residue is the triacylglycerol of 46, can enumerate as, the triacylglycerol etc. that fatty acid residue is made up of laurate (carbon number 12), palmitic acid (carbon number 16), oleic acid (carbon number 18).Further, the total carbon atom number as fatty acid residue is the triacylglycerol of 48, can enumerate as, the triacylglycerol etc. that fatty acid residue is made up of laurate (carbon number 12), oleic acid (carbon number 18), oleic acid (carbon number 18).
Below, C44 ~ C48 triacylglycerol is recited as C44 ~ C48TAG.Further, below triacylglycerol is recited as TAG.
(condition (b))
In fat or oil composition of the present invention, SU2 triacylglycerol in total triacylglycerol and the total content of U3 triacylglycerol are below 40 quality %, are preferably 5 ~ 40 quality %, are more preferably 5 ~ 38 quality %, more preferably 7 ~ 38 quality %, most preferably are 10 ~ 32 quality %.If the total content of the SU2 triacylglycerol in total triacylglycerol and U3 triacylglycerol is in above-mentioned scope, then the foaming characteristic of cream, mouth melt sense and become good.
It should be noted that, in the present invention, S represents the saturated fatty acid residues of carbon number 16 ~ 18, and U represents the unrighted acid residue of carbon number 18.Therefore, in the present invention, said SU2 triacylglycerol refers to that a fatty acid residue in the fatty acid residue forming triacylglycerol is the saturated fatty acid residues of carbon number 16 ~ 18 and two fatty acid residues formed are the triacylglycerol of the unrighted acid residue of carbon number 18.Below, SU2 triacylglycerol is recited as SU2.Further, in the present invention, said U3 triacylglycerol refers to that three fatty acid residues in the fatty acid residue forming triacylglycerol are the triacylglycerol of the unrighted acid residue of carbon number 18.Below, U3 triacylglycerol is recited as U3.
(condition (c))
In fat or oil composition of the present invention, M2L triacylglycerol in total triacylglycerol and the total content of ML2 triacylglycerol are below 40 quality %, are preferably 5 ~ 40 quality %, are more preferably 5 ~ 35 quality %, more preferably below 10 ~ 30 quality %, most preferably are 12 ~ 30 quality %.If the total content of the M2L triacylglycerol in total triacylglycerol and ML2 triacylglycerol is in above-mentioned scope, then the foaming characteristic of cream, mouth melt sense and can become good.
It should be noted that, in the present invention, M represents the saturated fatty acid residues (M is preferably the saturated fatty acid residues of carbon number 8 ~ 14) of carbon number less than 14, and L represents the saturated fatty acid residues (L is preferably the saturated fatty acid residues of carbon number 16 ~ 20) of carbon number more than 16.Therefore, in the present invention, said M2L triacylglycerol refers to that two fatty acid residues in the fatty acid residue forming triacylglycerol are the saturated fatty acid residues of carbon number less than 14 and the fatty acid residue formed is the triacylglycerol of the saturated fatty acid residues of carbon number more than 16.Below, M2L triacylglycerol is recited as M2L.And, in the present invention, said ML2 triacylglycerol refers to that a fatty acid residue in the fatty acid residue forming triacylglycerol is the saturated fatty acid residues of carbon number less than 14 and two fatty acid residues formed are the triacylglycerol of the saturated fatty acid residues of carbon number more than 16.Below, ML2 triacylglycerol is recited as ML2.
(condition (d))
In fat or oil composition of the present invention, the PPO triacylglycerol content in total triacylglycerol is below 8.5 quality %, is preferably below 8 quality %, is more preferably 1 ~ 8 quality %, more preferably 2 ~ 7.5 quality %, most preferably is 2 ~ 6 quality %.If the PPO triacylglycerol content in total triacylglycerol is in above-mentioned scope, then the foaming characteristic of cream, mouth melt sense and become good.
It should be noted that, in the present invention, P represents palmitic acid residues, and O represents oleic acid residues.Therefore, in the present invention, said PPO triacylglycerol refers to, form 1 of the fatty acid residue of triacylglycerol, 2 be palmitic acid residues and 3 be the triacylglycerol of oleic acid residues, or, 1 of fatty acid residue forming triacylglycerol be oleic acid residues and 2,3 be the triacylglycerol of palmitic acid residues.Below, PPO triacylglycerol is recited as PPO.
(P2O triacylglycerol content)
In fat or oil composition of the present invention, the P2O content in total triacylglycerol is preferably below 40 quality %, is more preferably 3 ~ 35 quality %, more preferably 3 ~ 20 quality %, most preferably is 4 ~ 10 quality %.
It should be noted that, said P2O triacylglycerol refers to, two fatty acid residues formed in the fatty acid residue of triacylglycerol are palmitic acid residues and the fatty acid residue formed is the triacylglycerol of oleic acid residues.Below, P2O triacylglycerol is recited as P2O.
(ratio relative to the PPO content of POP content)
In fat or oil composition of the present invention, more than 0.2 is preferably relative to the ratio (PPO triacylglycerol content/POP triacylglycerol content) of the PPO triacylglycerol content of the POP triacylglycerol content in total triacylglycerol, be more preferably 0.2 ~ 3.0, more preferably 1.2 ~ 2.5, most preferably be 1.5 ~ 2.3.
It should be noted that, in the present invention, said POP triacylglycerol refers to, 1,3 that form the fatty acid residue of triacylglycerol is palmitic acid residues, and 2 is the triacylglycerol of oleic acid residues.Below, POP triacylglycerol is recited as POP.
(saturated fatty acid of carbon number less than 14)
Fat or oil composition of the present invention is preferably, and forms the saturated fatty acid (being preferably the saturated fatty acid of carbon number 8 ~ 14) containing carbon number less than 14 in aliphatic acid in entirety.In fat or oil composition of the present invention, the saturated fatty acid content of all carbon numbers less than 14 formed in aliphatic acid is preferably 3 ~ 48 quality %, is more preferably taken as 5 ~ 40 quality %, more preferably 5 ~ 35 quality %, most preferably is 15 ~ 35 quality %.
(unrighted acid)
Further, fat or oil composition of the present invention is preferably, and forms in aliphatic acid containing unrighted acid (being preferably the unrighted acid of carbon number 6 ~ 20) in entirety.In fat or oil composition of the present invention, all unsaturated fatty acid contents formed in aliphatic acid are preferably more than 15 quality %, are more preferably taken as 15 ~ 65 quality %, more preferably 25 ~ 55 quality %, most preferably are 30 ~ 53 quality %.
(trans-fatty acid)
Fat or oil composition of the present invention is preferably, and forms essence in aliphatic acid do not contain trans-fatty acid in entirety.In fat or oil composition of the present invention, all content of trans fatty acids formed in aliphatic acid are preferably below 10 quality %, are more preferably below 5 quality %, more preferably below 2 quality %, most preferably are below 1 quality %.Fat or oil composition of the present invention manufactures, therefore, it is possible to as forming the composition of essence not containing trans-fatty acid in aliphatic acid in entirety owing to can not use the oil of the partial hydrogenation containing a large amount of trans-fatty acid.
(grease used in the preparation of fat or oil composition)
The grease used in the preparation of fat or oil composition of the present invention, as long as the above-mentioned content of fatty acid of the conditioned disjunction meeting above-mentioned (a) ~ (d), just without particular limitation, general edible oil and fat (soybean oil can be used, rapeseed oil, high erusic rape seed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil, palm oil, palm-kernel oil, coconut oil, cocoa butter, butterfat) or the miscella of these greases, processing grease (the ester-exchanged oil of these greases or miscella, divide and carry oil, hydrogenation wet goods) etc.As the preferred exemplary of the grease used in the preparation of fat or oil composition of the present invention, can enumerate as, following grease containing C44 ~ C48TAG, following fat A, following unthickened fuel, point to carry palm oil (in palm oil fusing point fraction leach-s/tive, palm olein oil, palm super liquid wet goods), point carry palmitic ester-exchanged oil (the ester exchange wet goods of palm olein oil) etc.
(grease containing C44 ~ C48TAG)
The grease that fat or oil composition of the present invention is preferably combined with containing C44 ~ C48TAG in oil phase.The so-called grease containing C44 ~ C48TAG refers in the present invention, and the total content of the C44 ~ C48TAG in total triacylglycerol is 30 ~ 60 quality %, the total content of M2L triacylglycerol and ML2 triacylglycerol is the grease of below 40 quality %.Grease containing C44 ~ C48TAG can utilize as the supply source of C44 ~ C48TAG.
In fat or oil composition of the present invention, the use level of the grease containing C44 ~ C48TAG in oil phase is preferably 20 ~ 100 quality %, is more preferably 30 ~ 100 quality %, more preferably 55 ~ 100 quality %, most preferably is 75 ~ 98 quality %.
What use in the present invention contains in the grease of C44 ~ C48TAG, and the C44 ~ C48TAG content in total triacylglycerol is 30 ~ 60 quality %, is preferably 35 ~ 55 quality %, is more preferably 38 ~ 53 quality %, most preferably is 40 ~ 50 quality %.
And, what use in the present invention contains in the grease of C44 ~ C48TAG, and the M2L triacylglycerol in total triacylglycerol and the total content of ML2 triacylglycerol are below 40 quality %, is preferably 5 ~ 40 quality %, be more preferably 10 ~ 35 quality %, most preferably be 17 ~ 28 quality %.
What use in the present invention contains in the grease of C44 ~ C48TAG, SU2 triacylglycerol in total triacylglycerol and the total content of U3 triacylglycerol are preferably below 40 quality %, be more preferably 3 ~ 40 quality %, more preferably 5 ~ 30 quality %, most preferably be 7 ~ 18 quality %.
And, what use in the present invention contains in the grease of C44 ~ C48TAG, saturated fatty acid (being preferably the saturated fatty acid of carbon number 8 ~ 14) content of all carbon numbers less than 14 formed in aliphatic acid is preferably less than 50 quality %, be more preferably 5 ~ 45 quality %, more preferably 20 ~ 40 quality %, most preferably are 25 ~ 35 quality %.
And, what use in the present invention contains in the grease of C44 ~ C48TAG, and the saturated fatty acid content of all carbon numbers 20 ~ 24 formed in aliphatic acid is preferably below 5 quality %, is more preferably below 3 quality %, more preferably below 2 quality %, most preferably are below 1 quality %.
And, what use in the present invention contains in the grease of C44 ~ C48TAG, all unrighted acid (being preferably the unrighted acid of carbon number 16 ~ 20) content formed in aliphatic acid is preferably 25 ~ 50 quality %, is more preferably 30 ~ 45 quality %, most preferably is 31 ~ 42 quality %.
The grease containing C44 ~ C48TAG used in the present invention is the grease at 5 DEG C without mobility.
As the preferred exemplary of the grease containing C44 ~ C48TAG used in the present invention, enumerate the ester-exchanged oil as laurate system grease and palm system grease.In the present invention, laurate system grease refers to, forms the lauric grease containing more than 40 quality % in aliphatic acid in entirety.As the concrete example of laurate system grease, can enumerate as, the processing grease of palm-kernel oil, coconut oil or their miscella, these greases or miscella (ester-exchanged oil, point carry oil, hydrogenation wet goods).Further, in the present invention, said palm system grease refers to, palm oil itself or palmitic processing grease (ester-exchanged oil, point carry oil, hydrogenation wet goods).As the concrete example of palm system grease, can enumerate as palm oil, palm olein oil, palm stearin etc.As the ester-exchanged oil of the laurate system grease used in the present invention and palm system grease, be preferably palm-kernel oil and palmitic ester-exchanged oil.
In the ester-exchanged oil of the laurate system grease used in the present invention and palm system grease, the proportioning of laurate system grease and palm system grease, according to laurate system grease: the mass ratio of palm system grease, be preferably 30:70 ~ 60:40, be more preferably 35:65 ~ 50:50, most preferably be 35:65 ~ 45:55.
As the ester exchange reaction of the ester-exchanged oil for the preparation of the laurate system grease used in the present invention and palm system grease, be not particularly limited, can be any one in the non-selective ester exchange (random ester exchange) as the low ester exchange reaction of regioselectivity, the selective ester exchange (exchange of position certain esters) as the high ester exchange reaction of regioselectivity, but be preferably non-selective ester exchange.Further, as the ester exchange method of the ester-exchanged oil for the preparation of the laurate system grease used in the present invention and palm system grease, being not particularly limited, can be any one in chemically catalyzed interesterification, enzyme process ester exchange, but is preferably chemically catalyzed interesterification.At this, chemically catalyzed interesterification is the method using the chemical catalyst of sodium methoxide etc. to carry out as catalyst, reacts for the low non-selective ester exchange of regioselectivity.
Chemically catalyzed interesterification, such as, can, according to conventional method, make raw oil material fully dry, after adding the catalyst relative to raw oil material 0.1 ~ 1 quality %, stirs under reduced pressure and at 80 ~ 120 DEG C while 0.5 ~ 1 hour and reacts.After ester exchange reaction terminates, rinse after catalyst with water, can be undertaken decolouring by the refining step of general edible oil, deodorizing process.
(fat A)
Fat or oil composition of the present invention is preferably combined with following fat A in oil phase.Said fat A refers in the present invention, M2L triacylglycerol in total triacylglycerol and the total content of ML2 triacylglycerol are more than 45 quality %, saturated fatty acid (being preferably the saturated fatty acid of carbon number 8 ~ 14) content of all carbon numbers less than 14 formed in aliphatic acid is 20 ~ 60 quality %, the saturated fatty acid content of all carbon numbers 16 ~ 18 formed in aliphatic acid is 40 ~ 80 quality %, and is the grease obtained by ester exchange.
In fat or oil composition of the present invention, the fat A use level in oil phase is preferably 0.5 ~ 16 quality %, is more preferably 1 ~ 15 quality %, more preferably 2 ~ 12 quality %, most preferably is 2 ~ 10 quality %.If the use level of the fat A in oil phase is in above-mentioned scope, then the foaming characteristic of cream can become better.
In the fat A that the present invention uses, the M2L triacylglycerol in total triacylglycerol and the total content of ML2 triacylglycerol are more than 45 quality %, are preferably 45 ~ 80 quality %, are more preferably 45 ~ 65 quality %, most preferably are 50 ~ 60 quality %.
And, in the fat A that the present invention uses, saturated fatty acid (being preferably the saturated fatty acid of carbon number 8 ~ 14) content of all carbon numbers less than 14 formed in aliphatic acid is 20 ~ 60 quality %, be preferably 23 ~ 45 quality %, be more preferably 25 ~ 40 quality %, most preferably be 28 ~ 38 quality %.
Further, in the fat A that the present invention uses, the saturated fatty acid content of all carbon numbers 16 ~ 18 formed in aliphatic acid is 40 ~ 80 quality %, is preferably 50 ~ 75 quality %, is more preferably 55 ~ 70 quality %, most preferably is 60 ~ 70 quality %.
In the fat A that the present invention uses, the saturated fatty acid content of all carbon numbers 20 ~ 24 formed in aliphatic acid is preferably below 5 quality %, is more preferably below 3 quality %, more preferably below 2 quality %, most preferably is below 1 quality %.
In the fat A that the present invention uses, all unrighted acid (being preferably the unrighted acid of carbon number 16 ~ 20) content formed in aliphatic acid is below 15 quality %, be preferably below 10 quality %, more preferably below 5 quality %, most preferably be below 3 quality %.
The fat A used in the present invention is the grease at 5 DEG C without mobility.
As the preferred exemplary of the fat A used in the present invention, can enumerate, by the miscella of laurate system grease and palm system grease is carried out ester exchange, then, carrying out being hydrogenated to iodine number is the grease that less than 10 (being preferably complete hydrogenation) obtain.And can enumerate, make iodine number be less than 10 by individually carrying out hydrogenation (be preferably complete hydrogenation) to laurate system grease and palm system grease, then, their miscella be carried out ester exchange and the grease that obtains.And can enumerate, be the grease that the miscella of the palm system grease of less than 20 carries out ester exchange and obtains by being laurate system grease and the iodine number of less than 10 by iodine number.As the laurate system grease of the raw oil material of the fat A used in the present invention and the combination of palm system grease, be preferably palm kernel and palm oil, palm kernel liquid oil and palm stearin, palm kernel tristearin and solid tristearin (hard stearin).
In the fat A that the present invention uses, the proportioning of laurate system grease and palm system grease, according to laurate system grease: the mass ratio of palm system grease, is preferably 30:70 ~ 70:30, is more preferably 40:60 ~ 60:40.
As the ester exchange reaction for the preparation of the fat A used in the present invention, being not particularly limited, can be any one in non-selective ester exchange, selective ester exchange, but is preferably non-selective ester exchange.Further, as the ester exchange method for the preparation of the fat A used in the present invention, being not particularly limited, can be any one in chemically catalyzed interesterification, enzyme process ester exchange, but is preferably chemically catalyzed interesterification.Chemically catalyzed interesterification can be undertaken by above-mentioned condition.
Further, as the method for hydrogenation for the preparation of the fat A used in the present invention, be not particularly limited, can be undertaken by conventional method.Such as, hydrogenation can be carried out under Raney nickel, hydrogen pressure 0.02 ~ 0.3Mpa, the condition of 160 ~ 200 DEG C.
(unthickened fuel)
Fat or oil composition of the present invention is preferably combined with unthickened fuel in oil phase.Said unthickened fuel refers to the grease at 5 DEG C with mobility in the present invention.Further, the grease at 5 DEG C with mobility preferably has the transparency at 5 DEG C.
As the unthickened fuel used in the present invention, as long as the grease at 5 DEG C with mobility is just not particularly limited and can uses.
As the concrete example of the unthickened fuel used in the present invention, such as can use soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil or these greases are carried out ester exchange, material after the processing process point to carry etc.These unthickened fuels also can mix one or more and use.
In fat or oil composition of the present invention, the use level of the unthickened fuel in oil phase is preferably below 35 quality %, is more preferably 3 ~ 35 quality %, more preferably 5 ~ 30 quality %, most preferably is 10 ~ 25 quality %.
(emulsifying agent)
In fat or oil composition of the present invention, emulsifying agent can be coordinated.As the emulsifying agent used in fat or oil composition of the present invention, can enumerate as, Span, polyglyceryl fatty acid ester, sucrose fatty ester, polyoxyethylene sorbitan fatty acid ester, polyglycereol condensation ricinoleate, fatty acid glyceride (monoglyceride), organic acid glycerin fatty acid ester, the synthetic emulsifier of methyl glycol fatty acid ester etc., or lecithin (soybean lecithin, egg yolk lecithin etc.), lysolecithin (soybean lysolecithin, yolk lysolecithin etc.), ferment treatment yolk, saponin, phytosterol, the emulsifying agent of the non-synthetic emulsifying agent of milk fat ball film etc.Can one or more be merged into enforcement use by these emulsifying agents, but be preferably one or more that use and select from Span, fatty acid glyceride, methyl glycol fatty acid ester, sucrose fatty ester, polyglyceryl fatty acid ester, lecithin.In fat or oil composition of the present invention, the content of emulsifying agent is preferably 0.01 ~ 5 quality %, is more preferably 0.05 ~ 3 quality %, most preferably is 0.1 ~ 2 quality %.
As the emulsifying agent used in fat or oil composition of the present invention, particularly preferably use sorbitan oleate.In fat or oil composition of the present invention, the content of sorbitan oleate is preferably 0.01 ~ 5 quality %, is more preferably 0.1 ~ 3 quality %, more preferably 0.2 ~ 2 quality %, most preferably is 0.2 ~ 1 quality %.If the content of the sorbitan oleate in fat or oil composition is in above-mentioned scope, then the foaming characteristic of cream can become better.
At this, as described later, also these emulsifying agents can be coordinated when manufacturing cream.
(gradation composition)
In fat or oil composition of the present invention, generally, as long as the composition coordinated in the grease being used in cream just can be not particularly limited and coordinate.As a specific example, include, for example: the antioxidant, spices etc. of the colouring agent, tocopherol, tea extraction (catechin etc.), phytomelin etc. of the saline taste agent, beta carotene, caramel, monascorubin etc. of water, salt, potassium chloride etc.
(characteristic of fat or oil composition)
Fat or oil composition of the present invention preferably imparts plastic plastic fat composition.
Further, as fat or oil composition of the present invention, the fat or oil composition with aqueous phase and the fat or oil composition without aqueous phase can be enumerated, but preferably not there is the composition of aqueous phase.It should be noted that, the said fat or oil composition (being preferably plastic fat composition) without aqueous phase is the shortening be only made up of oil phase in the present invention.Further, the said fat or oil composition (being preferably plastic fat composition) with aqueous phase is water-in-oil emulsion, the Water-In-Oil oil-in emulsion of margarine, coating cream (fat spread) etc. in the present invention.
To fat or oil composition of the present invention, solid fat content (SFC) is preferably at 20 DEG C 5 ~ 45%, at 25 DEG C 2 ~ 35%, at 30 DEG C 0 ~ 30%, at 35 DEG C 0 ~ 20%; To be more preferably at 20 DEG C 5 ~ 40%, at 25 DEG C 4 ~ 30%, at 30 DEG C 0 ~ 25%, at 35 DEG C 0 ~ 15%; Most preferably to be at 20 DEG C 10 ~ 35%, at 25 DEG C 6 ~ 25%, at 30 DEG C 1 ~ 20%, at 35 DEG C 0 ~ 10%.Below, solid fat content is recited as SFC.
(manufacture method of fat or oil composition)
There is no particular restriction for the manufacture method of fat or oil composition of the present invention, can be manufactured by the manufacturing condition of known cream grease and manufacture method.
Specifically, can be manufactured by the lipophilic component joined together by mixed dissolution.Further, when giving plasticity, the material of the lipophilic component that mixed dissolution is joined together as oil phase, and after aqueous phase as required and prepared by mixing and emulsifying, cools, makes its crystallization, manufacture thus.Cooling condition is preferably more than-0.5 DEG C/min, more preferably more than-5 DEG C/min.At this moment, quick refrigeration is more preferably compared with Slow cooling.Further, after oil phase preparation or after mixing and emulsifying, preferably sterilization processing is carried out.As method for disinfection, enumerate as utilized batch-type in tank or using the continous way of template heat exchanger, scraper-type heat exchanger.
Hermetic type continuous pipe type cooler can be enumerated, such as: the margarine maker of Votator, Combinator, Perfector, warm cold cylinder (オ ン レ ー タ ー) etc. or template heat exchanger as the machine carrying out cooling.Further, opening cold-room (Diacooler, ダ イ ア ク ー ラ ー) and the combination of interweaving machine (Complecter, コ Application プ レ ク タ ー) can also be enumerated as the machine carrying out cooling.
(purposes of fat or oil composition)
Fat or oil composition of the present invention can as sandwich cream, sand shape cream, mount evaporated milk wet goods cream grease and be suitable for use.
If used as cream grease by fat or oil composition of the present invention, then the foaming characteristic of cream, mouth melt sense and can become good.
At this, the content of each triacylglycerol in grease can by gas chromatography (such as, can according to JAOCS, vol.70, No.11,1111-1114 (1993) and measure) and silver ion post-HPLC method (such as, can according to J.High Resol.Chromatogr., 18,105-107 (1995) and measure) and to measure.Further, each content of fatty acid in grease can carry out according to gas chromatography measuring (such as, can measure according to AOCS Ce1f-96).Further, the SPC of grease can write according to oiling association of Japan of civic organization, " 2.2.9-2003 solid fat content (the NMR method) " of " benchmark grease analytical test method " measure.Further, the iodine number of grease can be write according to oiling association of Japan of civic organization, " 2.3.4.1-1996 iodine number (Wei Yisi-cyclohexane method) " of " benchmark grease analytical test method " measure.
Further, in the present invention, the content that said entirety is formed in aliphatic acid is: relative to the ratio of the fatty acid total amount of grease (triacylglycerol) contained in formation fat or oil composition.Further, in the present invention, said SFC is the SFC of grease contained in fat or oil composition.
(cream)
Cream of the present invention, is characterized in that using fat or oil composition of the present invention and manufacturing.
Said cream is in the present invention, adds the taste composition of carbohydrate etc. and the cream that makes it bubble or add the cream of the taste composition of carbohydrate etc. in the material that bubbles at fat or oil composition in fat or oil composition.At this, cream of the present invention is also included in fat or oil composition material before the foaming of the taste composition adding carbohydrate etc.
Cream of the present invention also comprises: use and not be fat or oil composition of the present invention outside above-mentioned preferable range containing the fat or oil composition of the present invention of mentioned emulsifier or the content of mentioned emulsifier and coordinate the product that mentioned emulsifier manufactures when manufacturing cream.When coordinating emulsifying agent when manufacturing cream, the use level of emulsifying agent can coordinate for the amount suitable with the scope recorded in above-mentioned fat or oil composition.Further, to used emulsifying agent, the emulsifying agent recorded in above-mentioned fat or oil composition can be used.
In cream of the present invention, the use level of fat or oil composition of the present invention is preferably 10 ~ 55 quality %, is more preferably 15 ~ 50 quality %, most preferably is 23 ~ 45 quality %.
Cream of the present invention is preferably containing taste composition.As long as the general taste composition for cream of the taste composition used in cream of the present invention is just not particularly limited and can uses.As the taste composition used in cream of the present invention, include, for example: glucose, maltose, sucrose (granulated sugar), lactose, trehalose, maltotriose, tetrose, D-sorbite, xylitol, antierythrite, maltitol, milk is starched, molasse, carbohydrate (the sugar of isomerization liquid sugar etc., sugar alcohol), cheese, whipping cream, synthetic cream, yogurt, condensed milk, whole milk powder, skimmed milk power, condensed skimmed milk, milk, the dairy products of concentrated breast etc., cocoa is starched, cocoa power, the cocoa products of chocolate etc., yolk, the eggs of powder yolk etc., pulp paste class, juice, nut fruits etc.
In cream of the present invention, the use level of taste composition is preferably 40 ~ 85 quality %, is more preferably 45 ~ 80 quality %, most preferably is 50 ~ 75 quality %.
As the taste composition used in cream of the present invention, preferably use above-mentioned carbohydrate (sugar, sugar alcohol).The shape of carbohydrate is not particularly limited, and can use any one in the carbohydrate of solid shape, liquid sugar (aqueous carbohydrate), but is more preferably use liquid sugar.If use liquid sugar, then the mouth of cream melts sense and can become better.The Brix of liquid sugar is preferably 60 ~ 80, is more preferably 65 ~ 75, most preferably is 70 ~ 75.
In cream of the present invention, the use level of carbohydrate is preferably 10 ~ 85 quality %, is more preferably 30 ~ 75 quality %, most preferably is 50 ~ 75 quality %.
As the taste composition used in cream of the present invention, be preferably the oil-in-water emulsion used containing above-mentioned carbohydrate.Be more preferably this oil-in-water emulsion also containing starch.If use this oil-in-water emulsion, then the mouth of cream melts sense and can become better.
In cream of the present invention, the use level containing the oil-in-water emulsion of above-mentioned carbohydrate is preferably 5 ~ 75 quality %, is more preferably 10 ~ 55 quality %, most preferably is 15 ~ 45 quality %.
In cream of the present invention, except fat or oil composition of the present invention, taste composition, emulsifying agent, as long as the material being generally matched with cream can coordinate with regard to there is no particular restriction.Further, coordinate with no particular limitation in their the use level scope that also can coordinate in normal butter.
Cream of the present invention, except using fat or oil composition of the present invention, can be manufactured by known manufacturing condition and manufacture method.
The proportion of cream of the present invention is preferably less than 0.79, is more preferably and is less than 0.72, most preferably is and is less than 0.65.
Cream of the present invention can as sandwich cream, sand shape cream, mount evaporated milk oil etc. and use.
Cream of the present invention is foaming characteristic, mouth melts the good cream of sense.Particularly, even if cream of the present invention is when using the water composition of liquid sugar etc., the cream that foaming characteristic is also excellent.
(food)
Food of the present invention is characterized in that, uses cream of the present invention and manufactures.
Food of the present invention is the food being combined with cream of the present invention and dessert, bread etc.
As long as the food that food of the present invention makes cream of the present invention contact with dessert, bread etc., combined method is just not particularly limited, but as combined method enumerate as, press from both sides, inject, repair top, coated etc.
As the dessert combined with cream of the present invention, the concrete example of bread, enumerate as biscuit, cookies, soda biscuit, rusk, pretzel, sliced bread, pancake, crisp short cakes with sesame, rectangular biscuit, the baked confectionery of Macaron etc., cream cake (pound cake, Fruit cake, madeleine, annual-ring shaped cake, Nagasaki cake etc.), spongecake (short cake, roll cake, torte, decorative cakes, chiffon cake etc.), cream crisp skin refreshment, fermentation dessert, group, the soft western-style cake of wafer etc., bread, French toast, stollen, Italy's bread, cream roll, baked donut, Denmark's rahat lakoum, croissant etc.
Embodiment
Then, by embodiment and comparative example, the present invention is described in detail.But the present invention is not subject to any restriction of these embodiments.
< assay method >
To the mensuration of each triacylglycerol content in the SFC of each content of fatty acid in fat or oil composition shown below, fat or oil composition, fat or oil composition, measure by the following method.
Each content of fatty acid in fat or oil composition is measured by gas chromatography (AOCS Ce1f-96 standard).
The SFC of fat or oil composition writes according to oiling association of Japan of civic organization, " 2.2.9-2003 solid fat content (the NMR method) " of " benchmark grease analytical test method " measures.
The content of each triacylglycerol in grease is by gas chromatography (JAOCS, vol.70, No.11,1111-1114 (1993) standard) and silver ion post-HPLC method (J.High Resol.Chromatogr., 18,105-107 (1995) standard) measure.
The iodine number of grease is write according to oiling association of Japan of civic organization, " 2.3.4.1-1996 iodine number (Wei Yisi-cyclohexane method) " of " benchmark grease analytical test method " measures.
< is containing the preparation > of the grease of C44 ~ C48TAG
The miscella of palm-kernel oil (Nisshin Oillio Group Ltd (day clear オ イ リ オ グ ル ー プ Co., Ltd.) manufactures a product) 40 mass parts and palm oil (Nisshin Oillio Group Ltd manufactures a product) 60 mass parts will be mixed with, by be under reduced pressure heated to 120 DEG C make its abundant drying after, add the sodium methoxide of relatively oily 0.2 quality %, and under reduced pressure, stir at 110 DEG C while 0.5 hour and carried out ester exchange reaction.After reaction terminates, washing removing sodium methoxide, according to the process for purification of well-established law, carry out decolouring and deodorizing process, obtain the grease (the saturated fatty acid content 29.6 quality % of C44 ~ C48TAG content 45.9 quality %, M2L+ML2 content 22.2 quality %, SU2+U3 content 12.7 quality %, carbon number less than 14, the saturated fatty acid content 0.3 quality % of carbon number 20 ~ 24, unsaturated fatty acid content 36.6 quality %) containing C44 ~ C48TAG
The preparation > of < fat A
The miscella of palm stearin (Nisshin Oillio Group Ltd manufactures a product) 50 mass parts and palm kernel liquid oil (Nisshin Oillio Group Ltd manufactures a product) 50 mass parts will be mixed with, by be under reduced pressure heated to 120 DEG C make its abundant drying after, add the sodium methoxide of relatively oily 0.1 quality %, and under reduced pressure, stir at 110 DEG C while 0.5 hour and carried out ester exchange reaction.After reaction terminates, washing removing sodium methoxide, after decolouring, uses Raney nickel to carry out hydrogenation at 160 ~ 200 DEG C, adjusts to below iodine number to 2.Confirm that iodine number is after less than 2, cool the temperature to less than 100 DEG C, Raney nickel is filtered by crossing, carry out decolouring and deodorizing, obtain fat A (the saturated fatty acid content 33.1 quality % of M2L+ML2 content 54.7 quality %, carbon number less than 14, the saturated fatty acid content 65.1 quality % of carbon number 16 ~ 18, the saturated fatty acid content 0.4 quality % of carbon number 20 ~ 24, unsaturated fatty acid content 1.4 quality %, iodine number 0.1).
Other raw materials of < >
(preparation of ester-exchanged oil 1)
The palm olein oil (iodine number 56) being made the soft section obtained as point carrying palm oil (Nisshin Oillio Group Ltd manufactures a product) by heated under reduced pressure to 120 DEG C is fully after drying, add the sodium methoxide of relatively oily 0.1 quality %, and under reduced pressure, stir at 110 DEG C while 0.5 hour and carried out ester exchange reaction.After reaction terminates, washing removing sodium methoxide, according to the process for purification of well-established law, carries out decolouring and deodorizing process, obtains the ester-exchanged oil of ester-exchanged oil 1(palm olein oil, iodine number 56).
(dividing the preparation carrying oil 1)
Point oily 1(palm olein oil is carried, iodine number 56) by what point to carry that palm oil (Nisshin Oillio Group Ltd manufactures a product) obtains soft section.
(dividing the preparation carrying oil 2)
By carrying out point carrying obtaining carrying fusing point fraction leach-s/tive in oily 2(palm oil, iodine number 45 dividing of hard portions to point carrying oil 1 further).
(dividing the preparation carrying oil 3)
By carrying out point carrying the super liquid oil of the palm obtaining soft section (iodine number 65) to point carrying oil 1 further.By the palm point putting forward the oil 1 and 65 mass parts super liquid oil mixing of 35 mass parts, obtain point carrying the super liquid of oily 3(palm oily, iodine number 60)
(raw oil material)
Rapeseed oil (Nisshin Oillio Group Ltd manufactures a product, and has mobility and the transparency at 5 DEG C)
Soybean oil (Nisshin Oillio Group Ltd manufactures a product, and has mobility and the transparency at 5 DEG C)
Palm oil (Nisshin Oillio Group Ltd manufactures a product)
(emulsifying agent)
Emulsifying agent 1: Span (trade name: Port エ system O-80V, Riken Vitamin Co., Ltd. (Li Yan ビタミン Co., Ltd.) manufactures, and forms aliphatic acid: oleic acid)
Emulsifying agent 2: fatty acid glyceride (distillation monoglyceride) (trade name: エ マ ル ジ ー MU, Riken Vitamin Co., Ltd. manufactures, and forms aliphatic acid: linoleic acid)
Emulsifying agent 3: fatty acid glyceride (distillation monoglyceride) (trade name: エ マ ル ジ ー P-100, Riken Vitamin Co., Ltd. produces, and forms aliphatic acid: palmitic acid, stearic acid)
Emulsifying agent 4: fatty acid glyceride (distillation monoglyceride) (trade name: エ マ ル ジ ー HRO, Riken Vitamin Co., Ltd. manufactures, and forms aliphatic acid: oleic acid)
Emulsifying agent 5: sucrose fatty ester (trade name: リ ョ ー ト ー シ ュ ガ ー エ ス テ Le S-170, Co., Ltd. of group of Mitsubishi Chemical (フ ー ズ Co., Ltd. of Mitsubishi Chemical) manufactures, and forms aliphatic acid: stearic acid)
Emulsifying agent 6: sucrose fatty ester (trade name: リ ョ ー ト ー シ ュ ガ ー エ ス テ Le ER-290, Co., Ltd. of group of Mitsubishi Chemical manufactures, and forms aliphatic acid: erucic acid)
Emulsifying agent 7: polyglyceryl fatty acid ester (diglycerine fatty acid ester) (trade name: サ Application ソ Off ト Q-18D, Taiyo Kagaku Co., Ltd. (too Yang KCC) manufactures, and forms aliphatic acid: stearic acid)
Emulsifying agent 8: methyl glycol fatty acid ester (trade name: リ ケ マ ー Le PS-100, Riken Vitamin Co., Ltd. manufactures, and forms aliphatic acid: stearic acid)
Emulsifying agent 9: lecithin (trade name: lecithin DX, Nisshin Oillio Group Ltd manufactures)
(antioxidant)
Tocopherol (trade name: tocopherol 80, Nisshin Oillio Group Ltd manufacture)
The evaluation > of < cream
The raw material of the cooperation of table 1 ~ 3 is carried out dissolving mixing, carry out quick refrigeration plasticization by the cold cylinder of temperature (オ ン レ ー タ ー), obtain the fat or oil composition of the fat or oil composition of embodiment 1 ~ 8, comparative example 1 ~ 5.
Each fat or oil composition 190g of product temperature 20 DEG C is used vertical mixer (trade name: N-50, up to (ホ バ ー ト ジ ャ パ Application Co., Ltd. of Amada Co., Ltd.) manufacture) stir 20 seconds by high-speed motor.After stirring, in each fat or oil composition, add 160g molasse (trade name: enzyme molasses sugar (aqueous enzyme Yee), Japan Food Chemical Co., Ltd (Japan Food Chemical Co., Ltd) manufacture, Brix70) stir 10 seconds by the high-speed motor of vertical mixer.100g milk slurry (Brix70 is added in each mixture obtained, condensed skimmed milk 25 quality %, molasse 75 quality %) and 50g isomerization liquid sugar (trade name: Off ジ Off ラ Network ト H-100, Japan Food Chemical Co., Ltd manufactures, Brix70) by the zero motor of vertical mixer stir 10 seconds, stir 20 seconds by high-speed motor after, then stirred 300 seconds by the high-speed motor of vertical mixer and obtain each cream.And then measure the proportion of each cream after manufacture, by following benchmark evaluation, (be expressed as rate of specific gravity lower, the foaming characteristic of cream is higher for the foaming characteristic of each cream.）。Further, after manufacturing, and then eat each cream, the mouth that have rated each cream melts sense.The evaluation that foaming characteristic and mouth melt sense being good more than 3 points.Evaluation result is as shown in table 1 ~ 3.
The metewand > of < foaming characteristic
5 points: proportion is less than 0.65
4 points: proportion is more than 0.65 and be less than 0.72
3 points: proportion is more than 0.72 and be less than 0.79
2 points: proportion is more than 0.79 and be less than 0.86
1 point: proportion is more than 0.86
< mouth melts the metewand > of sense
5 points: it is good especially that mouth melts sense, feel flavor consumingly
4 points: it is good that mouth melts sense, feel flavor
3 points: it is good that mouth melts sense, feel flavor a little
2 points: it is bad that mouth melts sense, feels flavor a little
1 point: it is bad that mouth melts sense, is difficult to feel flavor
[table 1]
[table 2]
[table 3]
From table 1 and table 2, employ the cream of the fat or oil composition of embodiment 1 ~ 8, it is good that foaming characteristic and mouth melt sense.
Further, as shown in Table 3, employ the cream of the fat or oil composition of comparative example 1 ~ 5, it is bad that foaming characteristic or mouth melt sense.
Claims (8)
1. a fat or oil composition, it meets the condition of following (a) ~ (d):
A the content of the C44 ~ C48 triacylglycerol in () total triacylglycerol is more than 14 quality %, wherein C44 ~ C48 triacylglycerol refers to that the total carbon atom number of the fatty acid residue of formation is the triacylglycerol of 44 ~ 48;
B the SU2 triacylglycerol in () total triacylglycerol and the total content of U3 triacylglycerol are below 40 quality %, wherein SU2 triacylglycerol refers to that a fatty acid residue in the fatty acid residue of formation is the saturated fatty acid residues of carbon number 16 ~ 18 and two fatty acid residues in the fatty acid residue formed are the triacylglycerol of the unrighted acid residue of carbon number 18, and U3 triacylglycerol refers to that three fatty acid residues in the fatty acid residue of formation are the triacylglycerol of the unrighted acid residue of carbon number 18;
C the M2L triacylglycerol in () total triacylglycerol and the total content of ML2 triacylglycerol are below 40 quality %, wherein M2L triacylglycerol refers to that two fatty acid residues in the fatty acid residue of formation are the saturated fatty acid residues of carbon number less than 14, and a fatty acid residue in the fatty acid residue formed is the triacylglycerol of the saturated fatty acid residues of carbon number more than 16, the fatty acid residue that ML2 triacylglycerol refers in the fatty acid residue of formation is the saturated fatty acid residues of carbon number less than 14, and two fatty acid residues in the fatty acid residue formed are the triacylglycerol of the saturated fatty acid residues of carbon number more than 16,
D the content of the PPO triacylglycerol in () total triacylglycerol is below 8.5 quality %, wherein PPO triacylglycerol refers to 1 of the fatty acid residue of formation, 2 be palmitic acid residues and 3 be the triacylglycerol of oleic acid residues, or, 1 of fatty acid residue formed be oleic acid residues and 2,3 be the triacylglycerol of palmitic acid residues;
Described fat or oil composition is combined with following fat A 0.5 ~ 16 quality % in oil phase,
Fat A: the M2L triacylglycerol in total triacylglycerol and the total content of ML2 triacylglycerol are more than 45 quality %, the saturated fatty acid content of all carbon numbers less than 14 formed in aliphatic acid is 20 ~ 60 quality %, the saturated fatty acid content of all carbon numbers 16 ~ 18 formed in aliphatic acid is 40 ~ 80 quality %, and is the grease obtained by ester exchange.
2., according to the fat or oil composition recorded in claim 1, wherein, in oil phase, be combined with below unthickened fuel 35 quality %.
3. according to the fat or oil composition recorded in claim 1 or 2, wherein, containing emulsifying agent.
4. fat or oil composition according to claim 3, is characterized in that, described emulsifying agent contains sorbitan oleate.
5., according to the fat or oil composition recorded in claim 1 or 2, it is characterized in that, described fat or oil composition is used in cream.
6. one kind uses the fat or oil composition recorded in claim 1 ~ 5 any one and the cream manufactured.
7., according to the cream recorded in claim 6, it is characterized in that, described cream is sand shape cream, sandwich cream or mounts evaporated milk oil.
8. one kind uses the cream and the food that manufactures recorded in claim 6 or 7.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-048285 | 2011-03-04 | ||
| JP2011048285 | 2011-03-04 | ||
| JP2011-069847 | 2011-03-28 | ||
| JP2011069847 | 2011-03-28 | ||
| PCT/JP2012/054200 WO2012121010A1 (en) | 2011-03-04 | 2012-02-22 | Oil or fat composition and butter cream using oil or fat composition |
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| Publication Number | Publication Date |
|---|---|
| CN103402364A CN103402364A (en) | 2013-11-20 |
| CN103402364B true CN103402364B (en) | 2015-06-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201280011795.5A Active CN103402364B (en) | 2011-03-04 | 2012-02-22 | Oil or fat composition and butter cream using oil or fat composition |
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| Country | Link |
|---|---|
| JP (2) | JP5247951B2 (en) |
| KR (1) | KR101732766B1 (en) |
| CN (1) | CN103402364B (en) |
| MY (1) | MY157874A (en) |
| WO (1) | WO2012121010A1 (en) |
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| JP7500126B2 (en) | 2020-03-31 | 2024-06-17 | 日清オイリオグループ株式会社 | Plastic fat composition |
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| JP2010004810A (en) * | 2008-06-27 | 2010-01-14 | Nof Corp | Oil and fat composition for whipped cream |
| JP5366294B2 (en) * | 2008-09-05 | 2013-12-11 | 太陽油脂株式会社 | Oil composition for whipped cream |
| JP2010220484A (en) * | 2009-03-19 | 2010-10-07 | Kaneka Corp | Foaming oil-in-water emulsified oil-and-fat composition |
| CA2792796A1 (en) * | 2010-03-12 | 2011-09-15 | The Nisshin Oillio Group, Ltd. | Oil-and-fat composition and oil-in-water type emulsion containing oil-and-fat composition |
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| CN1691892A (en) * | 2002-10-31 | 2005-11-02 | 日清奥利友集团株式会社 | Fat composition for spread |
| CN101641017A (en) * | 2007-02-09 | 2010-02-03 | 日清奥利友集团株式会社 | Oil and fat composition for improving texture |
| CN101730474A (en) * | 2007-07-10 | 2010-06-09 | 日清奥利友集团株式会社 | Plastic fat composition |
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| JP5747052B2 (en) | 2015-07-08 |
| JP5247951B2 (en) | 2013-07-24 |
| CN103402364A (en) | 2013-11-20 |
| JP2013153758A (en) | 2013-08-15 |
| MY157874A (en) | 2016-07-26 |
| JPWO2012121010A1 (en) | 2014-07-17 |
| KR101732766B1 (en) | 2017-05-04 |
| KR20140015434A (en) | 2014-02-06 |
| WO2012121010A1 (en) | 2012-09-13 |
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