JP2006273925A - Fat composition for butter cream and butter cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fat composition used for a raw material for a butter cream which gives superior meltability and dispersion in the mouth and oily feel, is highly whippable and tastes light and a butter cream which gives superior meltability and dispersion in the mouth and oily feel, is highly whippable and tastes light and used for fillings, toppings and cream-sandwiched confectionery. <P>SOLUTION: The fat composition for the butter cream contains (component A) a diglycerin fatty acid ester whose constitutional fatty acid is a 14-22C fatty acid and (component B) a polyglycerin fatty acid ester whose HLB is 7-16 and major consititutional fatty acid is lauric acid. The content of component A and component B is 0.01-20 pts.mass. The fat composition contains 10-100 pts.mass of component B to 100 pts.mass of component A. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an oil and fat composition for butter cream used for filling, topping and sand applications, and a butter cream using the same.

Butter cream is used for filling, topping and sanding of cookies, biscuits and butter cakes. For example, an anhydrous butter cream produced by mixing and stirring powdered sugar, a taste component, and the like with a shortening-type oil and fat composition as a raw material is used for sand applications in biscuits, gourds, and the like. In addition, a butter cream produced by mixing and stirring a syrup, a flavoring ingredient, and the like, using a shortening or margarine oil composition as a raw material is used for cake filling, topping, and sand.
However, in these butter creams, since fats and oils are in a continuous phase, they feel oily and oily when eaten and feel poorly melted in the mouth.

Then, the improvement of the fat and oil composition for butter cream is made | formed.
In the fats and oils used, the melting of the mouth is improved by using fats and oils having a low melting point or fats and oils such as cacao butter that have a large decrease in solid fat content (SFC) due to temperature rise. However, when fats and oils having a low melting point are used, there are problems such as a decrease in the shape-retaining property of butter cream and the occurrence of fats and oils. In any case, the dissolved fat is oil-soluble, and the saliva is water-soluble, so that the dispersibility of the fat in the mouth is poor and the oiliness remains.
In order to solve this problem, Patent Document 1 discloses a method in which a polyglycerin fatty acid ester having a constituent fatty acid such as decaglycerin oleate as a long-chain unsaturated fatty acid is added to the oil or fat. Furthermore, Patent Document 2 discloses a method of adding a diglycerin fatty acid ester such as diglycerin oleate to fats and oils.

JP-A-6-209706 JP-A-8-231981

However, the methods disclosed in Patent Documents 1 and 2 show improvements in the reduction in oiliness of the obtained oil and fat composition and the improvement in melting in the mouth. There was a problem that the butter cream having a light texture was not obtained because of insufficient foamability.
An object of the present invention is to provide an oil and fat composition that is a raw material for a butter cream that melts in the mouth, feels oily and has good dispersibility in the mouth, has high foaming properties and a light texture. It is another object of the present invention to provide a butter cream for filling, topping and sand use, which has the characteristics of melting in the mouth, feeling of oiliness and dispersibility in the mouth, high foamability and light texture.

  As a result of intensive studies, the present inventors have achieved an oil and fat composition containing a specific diglycerin fatty acid ester (component A) and a specific polyglycerin fatty acid ester (component B) in a specific ratio. As a result, the present invention was completed. That is, the present invention is the following first and second inventions.

  In the present invention, the first invention is a diglycerin fatty acid ester (component A) having a fatty acid having 14 to 22 carbon atoms as a constituent fatty acid and a polyglycerol fatty acid ester having an HLB of 7 to 16 and having lauric acid as a main constituent fatty acid. Fats and oils for butter cream containing (Component B), the content of A component and B component being 0.01 to 20 parts by mass, and containing 10 to 100 parts by mass of B component with respect to 100 parts by mass of A component It is a composition.

  In this invention, 2nd invention is the butter cream which uses the oil-fat composition of Claim 1 as a raw material.

According to the first invention of the present invention, there is provided an oil and fat composition that is a raw material for butter cream that melts in the mouth, has a good oiliness and dispersibility in the mouth, has high foaming properties and a light texture.
According to the second aspect of the present invention, there is provided a butter cream having good mouth melting, oily feeling and dispersibility in the mouth, high foamability and light texture.

Hereinafter, the present invention will be described in detail.
The oil / fat composition of the present invention is an oil / fat composition containing the A component and the B component at a specific ratio.
In the present invention, the diglycerin monofatty acid ester that is the component A is a compound in which a fatty acid is ester-bonded to one hydroxyl group in a dimer of glycerin. Use of these diglycerin monofatty acid esters can further improve oiliness and dispersibility in the mouth in the butter cream produced. The diglycerin monofatty acid ester used in the present invention is preferably a fatty acid having 14 to 22 carbon atoms in the ester-bonded fatty acid. More preferably, it is a fatty acid having 16 to 22 carbon atoms. Fatty acids may be saturated or unsaturated, but saturated fatty acids are suitable for enhancing the shape retention of the butter cream produced.
The diglycerin monofatty acid ester used in the present invention is produced, for example, by reacting glycerin with an alkali catalyst at a nitrogen gas of 150 to 300 ° C. to dimerize it and esterify it with the desired fatty acid. The diglycerin mono fatty acid ester used in the present invention is commercially available, Poem DO-100 manufactured by Riken Vitamin Co., Ltd., Poem DS-100A, Poem DM-100, Sunsoft Q-18B manufactured by Taiyo Kagaku Co., Ltd. Sunsoft Q-18D, Sunsoft Q-17B, etc. can be used.

  In the oil and fat composition of the present invention, the content of component A diglycerin fatty acid ester is preferably 0.01 to 10% by mass, more preferably 0.1 to 2% by mass, and most preferably 0.3 to 1% by mass. It is. If the amount used is less than 0.01% by mass, the oiliness and dispersibility in the mouth cannot be sufficiently improved, and if it exceeds 10% by mass, an emulsifier odor is produced and the flavor is deteriorated.

In the present invention, the polyglycerin fatty acid ester which is the B component is a polyglycerin fatty acid ester having an HLB of 7 to 16 and the main component of the fatty acid residue is lauric acid. When polyglycerin fatty acid ester of B component is used, the foamability of an oil-fat composition can be improved in the present invention. If the HLB is less than 7, the foamability of the fat composition cannot be sufficiently improved. If the HLB exceeds 16, the foamability of the fat composition is improved. Ingredients cannot be completely dissolved, and precipitation may occur during storage. The proportion of lauric acid in the constituent fatty acid is preferably 80% by mass or more, and more preferably 90% by mass or more. Even if a polyglycerin fatty acid ester having a lauric acid ratio of less than 80% by mass is used, the foamability may not be sufficiently improved.
In the polyglycerin fatty acid ester of component B, the degree of polymerization of glycerin and the number of fatty acid bonds in one molecule are adjusted to be within the above HLB range, but preferably the degree of polymerization of glycerin is 4-10. Polyglycerin fatty acid ester having 1 lauric acid bond per molecule is suitable for use. Furthermore, polyglycerin fatty acid ester in which lauric acid is bound from polyglycerin having a hydroxyl group of 1000 to 1100 is suitable for use.
The polyglycerin fatty acid ester used in the present invention is commercially available, SY Glister ML-310, SY Glister ML-500, MY Glister ML-750 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Poem J-0021 manufactured by Riken Vitamin Co., Ltd. Etc. can be used.

In the fat and oil composition for butter cream of the present invention, the content of the A component and the B component is preferably 0.01 to 20 parts by mass. If the total amount of the A component and the B component is less than 0.01 parts by mass, the effect of the present invention is hardly exhibited, and if it exceeds 20 parts by mass, the taste of the oil and fat composition may be impaired.
Furthermore, in this invention, it is preferable to contain the polyglycerol fatty acid ester which is B component in the ratio of 10-100 mass parts with respect to 100 mass parts of diglycerol mono fatty acid ester of A component. When the ratio of the polyglycerin fatty acid ester of component B is less than 10 parts by mass, sufficient foaming power cannot be obtained when the oil and fat composition is stirred and foamed, and when it exceeds 100 parts by mass, the taste of the oil and fat composition is obtained. May be damaged.

In the oil / fat composition of the present invention, the oil / fat may be any edible oil / fat which is usually used for shortening and margarines. Specifically, natural fats and oils such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, coconut oil, and these hardened oils, transesterified oils, etc. These can be appropriately blended and used.
Although the usage-amount of fats and oils is adjusted with the form of the fat composition of this invention, in order to make a continuous phase, it is preferable that 50 mass% or more is contained in fats and oils composition.
The fats and oils used in the present invention include fats and oils having a melting point of 20 ° C. to 60 ° C. in the blended oil, preferably 20 to 45 ° C., more preferably 25 to 38 ° C. as the blended oil. If the melting point of the oil or fat is less than 20 ° C., the shape retention of the butter cream is lowered and the oil or fat is oozed out. Moreover, when it is 60 degreeC or more, melting in a mouth will worsen and flavor will fall.
In addition, other oil-soluble additives such as tocopherols, fragrances, and coloring agents can be added to the edible fats and oils.

The fat and oil composition for butter cream of the present invention can be produced, for example, by the following production method. In the case of the shortening form, first, an oil and fat component serving as a continuous phase is dissolved by heating, and a diglycerin monofatty acid ester of component A and a polyglycerol fatty acid ester of component B are dissolved or dispersed therein. The oil and fat composition of the present invention can be obtained by quenching and kneading this with a botator, a combinator, a perfector or the like, and further aging (tempering) in some cases.
In the case of the margarine form, first, an oil and fat component serving as a continuous phase is dissolved by heating, and a diglycerin mono fatty acid ester of component A and a polyglycerol fatty acid ester of component B are dissolved or dispersed therein. Water is added to this, and it is rapidly cooled and kneaded with a botator, a combinator, a perfector or the like, and further aging (tempering) to obtain a margarine-type oil and fat composition. It is preferable that content of a water phase is 10-50 mass% in an oil-fat composition. Furthermore, salt, powdered milk, concentrated milk, fragrance, taste ingredients, other water-soluble additives, and the like can be added to the aqueous phase.

  In the fat and oil composition for butter cream of the present invention, other emulsifiers such as lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester are blended within a range not impairing the effects of the present invention. Can do.

Butter cream can be produced by using the oil and fat composition of the present invention as a raw material, adding a water-soluble component, a taste component, and the like, and foaming this. Examples of water-soluble ingredients and taste ingredients include sugars and other crystalline sugars, liquid sugars such as syrup and syrup, dairy products such as milk powder and condensed milk, eggs such as powdered egg yolk, and cocoa powder such as cocoa powder. Although nuts, such as products, fruit jams, fruit juices, cheeses, peanut paste, can be mentioned, it is not specifically limited.
The foaming of butter cream is not particularly limited as long as it is a stirring / mixing device, and can be performed using, for example, a vertical mixer, a continuous whipping machine or the like.
Moreover, when manufacturing a butter cream, it is preferable to contain 30-90 mass% of the oil-fat composition of this invention used as a raw material in a butter cream. If it is less than 30% by mass, the emulsified state of the butter cream is reversed, or the shape retention of the butter cream is deteriorated. Moreover, when more than 90 mass%, it is oily and a flavor tends to worsen.

  Hereinafter, the fat and oil composition and the butter cream of the present invention will be described in detail with reference to Examples and Comparative Examples.

Example 1
A mixed oil consisting of 20 parts by mass of rapeseed hydrogenated oil (melting point 36 ° C.), 50 parts by mass of fish oil hardened oil (melting point 36 ° C.), 30 parts by mass of rapeseed white drawn oil, 0.5 parts by mass of diglycerin monooleate, tetraglycerin Monolaurate (HLB10.3) 0.1% by mass and lecithin 0.1% by mass were mixed, heated to 70 ° C., dissolved by stirring, and this was used as the oil phase part. Moreover, 0.1 mass part of salt and 1 mass part of skim milk powder were dissolved by heating in 20 mass parts of water to obtain an aqueous phase part. A water phase part is added to the above oil phase part, mixed and emulsified, passed through a combinator (manufactured by Schrader), quenched and kneaded, and then tempered at 25 ° C. for 24 hours to form a margarine form butter cream. An oil / fat composition was obtained. 50 parts by mass of syrup (trade name: Nitto High-Sweet Deluxe, Dainippon Meiji Sugar Co., Ltd.) is mixed with 50 parts by mass of the obtained oil and fat composition, and stirred with a vertical mixer (Canto mixer) to give butter cream Manufactured.

Examples 2-4
With the composition shown in Table 1, a fat and oil composition for butter cream was produced by the method according to Example 1. Butter cream was produced in the same manner as in Example 1 using these oil and fat compositions.

Example 5
Diglycerin monooleate 0.5 parts by mass, tetraglycerin mono to a blended oil consisting of 50 parts by mass hydrogenated fish oil (melting point 36 ° C.), 30% by mass rapeseed white squeezed oil, 20 parts by mass coconut hardened oil (melting point 36 ° C.) Laurate (HLB10.3) 0.1% by mass and lecithin 0.1% by mass were mixed, heated to 70 ° C., stirred and dissolved. This was passed through a combinator (manufactured by Schrader) and quenched and kneaded to obtain a shortened form of an oil and fat composition for butter cream. 40 mass% of powdered sugar was mixed with 60 parts by mass of this oil and fat composition, and stirred with a vertical mixer (Canto mixer) to produce a butter cream.

  Table 1 shows the compositions of the oil and fat compositions of Examples 1 to 5.

In Table 1, the following emulsifiers were used.
Diglycerin monooleate: Poem DO-100 (manufactured by Riken Vitamin Co., Ltd., HLB 8.0),
Diglycerin monostearate: Poem DS-100 (manufactured by Riken Vitamin Co., Ltd., HLB 8.0),
Tetraglycerin monolaurate: SY Glister ML-310 (manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB10.3),
Hexaglycerin monolaurate: SY Glister ML-500 (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 13.5),
Decaglycerin monolaurate: SY Glister ML-750 (manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 14.8),
Lecithin: Nisshin Lecithin DX (Nisshin Oilio Co., Ltd.)

Subsequently, the foamability of the fat composition and the texture of the butter cream were evaluated by the following methods.
(1) Whipping value The oil and fat composition was adjusted to 25 ° C overnight and stirred for 10 minutes with a vertical mixer (Canto mixer, high-speed rotation). The oil and fat composition after stirring was filled into a lightweight cup (inner diameter 10 cm, 113 mL) using a spatula, and the mass was measured. The foamability of the oil / fat composition was evaluated by a whipping value represented by the following formula.
Whipping number: (mass of fat composition before stirring) / (mass of fat composition after stirring) × 100
(2) Butter cream texture The sensory evaluation of the flavor and texture of the produced butter cream was performed according to the following criteria. The evaluation criteria are as follows.
(Evaluation criteria for oiliness)
◎: Good without oiliness ○: Refreshing but slightly inferior △: Feels slightly oily ×: Oily, poorly crisp (Evaluation criteria for texture)
◎: Very light, good melt in mouth ○: Light, good melt in mouth △: Slightly heavy but good melt in mouth ×: Heavy texture, poor melt in mouth (Evaluation criteria for dispersibility in mouth)
◎: Very good ○: Good △: Slightly inferior ×: Poor

  The results are shown in Table 2.

Comparative Examples 1-6
With the composition shown in Table 3, an oil and fat composition was prepared by the method according to Example 1, and a butter cream was produced and evaluated in the same manner as in Example 1. The results are shown in Table 4.

In Table 3, the following emulsifiers were used.
Diglycerin mononolate: Poem DO-100 (manufactured by Riken Vitamin Co., Ltd., HLB 8.0),
Tetraglycerin monolaurate: SY Glister ML-310 (Sakamoto Yakuhin Kogyo Co., Ltd., HLB10.3),
Tetraglycerin monostearate: SY Glister MS-3S (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 8.4),
Tetraglycerin monooleate: SY Glyster MO-3S (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 8.8),
Monoglycerin monolaurate: Emulgie ML (manufactured by Riken Vitamin Co., Ltd., HLB4.3),
Lecithin: Nisshin Lecithin DX (Nisshin Oilio Co., Ltd.)

From the results of Examples 1 to 5 (Table 2) and Comparative Examples 1 to 6 (Table 4) of the present invention, diglycerin fatty acid ester (component A) and poly having lauric acid as a constituent fatty acid with HLB of 7 to 16 The oil and fat composition of the present invention containing glycerin fatty acid ester (component B) in a specific ratio has a high foaming property and, when made into butter cream, was an oil and fat composition with good oiliness and dispersibility in the mouth. When the A component and the B component are each used alone (Comparative Examples 1 and 2), when the ratio of the A component and the B component does not satisfy the scope of the present invention (Comparative Example 6), tetraglycerin monostea as an emulsifier component Compared to the use of rate (Comparative Example 3), tetraglycerin monooleate (Comparative Example 4), and monoglycerin monolaurate (Comparative Example 5), it was found that good results were obtained in the examples of the present invention. It was.
In addition, the butter cream obtained by adding and mixing sugar or a taste component to the oil composition is light in mouthfeel, good in mouth melt, and excellent in oiliness and dispersibility in the mouth. I understood.

Claims (2)

A diglycerin fatty acid ester (component A) having a fatty acid having 14 to 22 carbon atoms as a constituent fatty acid and a polyglycerin fatty acid ester (component B) having an HLB of 7 to 16 and lauric acid as a main constituent fatty acid are contained. The fats and oils composition for butter creams whose content of a component and B component is 0.01-20 mass parts, and contains B component 10-100 mass parts with respect to 100 mass parts of A component. Butter cream made from the oil and fat composition according to claim 1.