JP2008086268A - Cream oil and fat, and cream using the same - Google Patents
Cream oil and fat, and cream using the same Download PDFInfo
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本発明は、クリーム用油脂及びそれを使用したクリームに関し、更に詳しくは口溶けと耐熱保形性に優れたクリーム及び当該クリームを得るためのクリーム用油脂に関する。 The present invention relates to fats and oils for creams and creams using the same, and more particularly to creams having excellent meltability and heat-resistant shape retention and fats and oils for creams for obtaining the creams.
ホイップクリームに関して口溶けと耐熱保形性の両立を図ることは重要課題の一つであって、従来より数多くの提案がなされている。
特許文献１では油脂及び乳化剤を含有する水中油型乳化組成物において、油脂中に、構成脂肪酸として炭素数２０以上の飽和脂肪酸残基及び炭素数１８の不飽和脂肪酸残基を少なくとも各一個ずつ一分子中に含む混酸基トリグリセリドを５〜７０重量％含有し、乳化剤としてソルビタン脂肪酸エステル及び／又はポリグリセリン脂肪酸エステルを０.０１〜１重量％、レシチンを０.０５〜１重量％及び／又はグリセリン脂肪酸モノエステルを０.０１〜１重量％乳化組成物中に含有することを特徴とする起泡性水中油型乳化組成物が提案され、特許文献２ではＳＦＣ（固体脂含有指数）が１０℃で７０％以上、２０℃で５０％以上、３５℃で２０％以下である分別パーム硬化油を３０重量％以上含むことを特徴とする、融点が２０〜４０℃であるクリーム用油脂が提案されている。
As for whipped cream, it is one of important issues to achieve both melting in the mouth and heat-resistant shape retention, and many proposals have been made.
In Patent Document 1, in an oil-in-water emulsion composition containing an oil and fat and an emulsifier, at least one saturated fatty acid residue having 20 or more carbon atoms and at least one unsaturated fatty acid residue having 18 carbon atoms are included in the oil and fat. 5 to 70% by weight of mixed acid group triglyceride contained in the molecule, 0.01 to 1% by weight of sorbitan fatty acid ester and / or polyglycerol fatty acid ester as emulsifier, 0.05 to 1% by weight of lecithin and / or glycerin A foamable oil-in-water emulsion composition characterized by containing a fatty acid monoester in an emulsion composition of 0.01 to 1% by weight is proposed. In Patent Document 2, the SFC (solid fat content index) is 10 ° C. 70% or more, 50% or more at 20 ° C., 20% or less fractionated palm hardened oil that is 20% or less at 35 ° C. Cream fats have been proposed.
そして、特許文献３では食用油脂を含む油相部と水相部とを乳化して水中油型エマルションを作成し、該水中油型エマルションを加圧晶析することを特徴とする起泡性水中油型乳化食品の製造方法が提案され、特許文献４では総炭素数５０のトリグリセリド（ＣＮ５０）を３０〜５０重量％、総炭素数５２のトリグリセリド（ＣＮ５２）を２０〜５０重量％含有する起泡性水中油型乳化脂用油脂組成物が提案され、特許文献５ではＳＵＳ（Ｓ：飽和脂肪酸、Ｕ：不飽和脂肪酸）で表されるトリグリセリドを２５重量％以上、融点３０℃以下の植物硬化油を５〜７５重量％含有する起泡性クリーム用油脂組成物が提案され、特許文献６では次のトリグリセリドＸ、Ｙ及びＺ：Ｘ：炭素数が２０以上の飽和脂肪酸と炭素数が１８の不飽和脂肪酸を構成脂肪酸とし、かつ、構成脂肪酸の炭素数の合計が５０以上のトリグリセリド、Ｙ：炭素数が２０以上の飽和脂肪酸と炭素数が８〜１２の飽和脂肪酸を構成脂肪酸とし、かつ、構成脂肪酸のすべてが飽和脂肪酸のトリグリセリド、Ｚ：炭素数が８〜１２の飽和脂肪酸と炭素数が１８の不飽和脂肪酸を構成脂肪酸とし、かつ、構成脂肪酸の炭素数の合計が５０未満のトリグリセリドを合計量で３０〜８０重量％含有し、かつＸ、Ｙ、Ｚの三成分の含有重量比率が図１に示す点ａ（Ｘ＝８０、Ｙ＝２０、Ｚ＝０）、点ｂ（Ｘ＝７５、Ｙ＝２５、Ｚ＝０）、点ｃ（Ｘ＝２０、Ｙ＝２５、Ｚ＝５５）、点ｄ（Ｘ＝４２、Ｙ＝３、Ｚ＝５５）及び点ｅ（Ｘ＝８０、Ｙ＝３、Ｚ＝１７）の各点で囲まれる範囲内であるトリグリセリド組成物が提案されている。
しかしながら、これらの提案では口溶けの良さと耐熱保形性良さの両立の点で不十分であり、猶改善の余地があった。
And in patent document 3, the oil phase part containing an edible fat and oil and an aqueous phase part are emulsified to create an oil-in-water emulsion, and the oil-in-water emulsion is subjected to pressure crystallization, and the foamable water A method for producing an oil-type emulsified food is proposed. In Patent Document 4, foaming containing 30 to 50% by weight of triglyceride (CN50) having a total carbon number of 50 and 20 to 50% by weight of triglyceride having a total carbon number of 52 (CN52) is proposed. An oil-in-water type oil-in-water composition for emulsified fat has been proposed, and in Patent Document 5, a triglyceride represented by SUS (S: saturated fatty acid, U: unsaturated fatty acid) is 25% by weight or more and a plant-cured oil having a melting point of 30 ° C. or less. Is proposed, and in Patent Document 6, the following triglycerides X, Y and Z: X: saturated fatty acid having 20 or more carbon atoms and carbon number 18 Saturated fatty acids Triglycerides having a total fatty acid number of 50 or more, Y: a saturated fatty acid having 20 or more carbon atoms and a saturated fatty acid having 8 to 12 carbon atoms as a constituent fatty acid, and all of the constituent fatty acids Is a saturated fatty acid triglyceride, Z: a saturated fatty acid having 8 to 12 carbon atoms and an unsaturated fatty acid having 18 carbon atoms as a constituent fatty acid, and a total of 30 triglycerides having a total number of carbon atoms of the constituent fatty acid of less than 50 1 to 80% by weight, and the content ratio of the three components X, Y, and Z is shown in FIG. 1 as point a (X = 80, Y = 20, Z = 0), point b (X = 75, Y = 25, Z = 0), point c (X = 20, Y = 25, Z = 55), point d (X = 42, Y = 3, Z = 55) and point e (X = 80, Y = 3, Z = 17) Triglyceride compositions are proposed that are within the range surrounded by each point That.
However, these proposals are inadequate in terms of both good meltability and good heat-resistant shape retention, and there is room for improvement.
本発明の目的は、特定の油脂をクリーム用に使用することにより、口溶けの良さと耐熱保形性の良さを両立させ、かつ良好なホイップ物性と乳化安定性を有するクリームを提供する事にある。 An object of the present invention is to provide a cream having both good meltability and good heat-resisting shape and good whipping properties and emulsion stability by using specific fats and oils for cream. .
本発明者らは鋭意研究を行った結果、特定のトリグリセリドの組み合わせが口溶けの良さと耐熱保形性の良さの両立を図る上で有効であるという知見に基づいて、本発明を完成するに至った。 As a result of intensive studies, the present inventors have completed the present invention based on the knowledge that a specific combination of triglycerides is effective in achieving both good meltability and heat-resistant shape retention. It was.
即ち、本発明の第１は、Ｓ２Ｏ型トリグリセリド（ＳＳＯ型トリグリセリド＋ＳＯＳ型トリグリセリド）を主成分とし、Ｓは炭素数１４、１６、１８、２０、２２の飽和脂肪酸残基であり、（ＳＳＯ型トリグリセリド）／（Ｓ２Ｏ型トリグリセリド）が０．１５以上であるクリーム用油脂である。第２は、ＳＳＯ型トリグリセリドがＳＳＯ型トリグリセリド４０重量％以上含有する油脂由来である、第１記載のクリーム用油脂である。第３は、第１又は第２記載のクリーム用油脂に更にラウリン系油脂、乳脂及び硬化植物油から１種以上選択し組み合わせてなるクリーム用油脂である。第４は、Ｓ２Ｏ型トリグリセリドが３０〜９５重量％である、第１〜第３何れか１に記載のクリーム用油脂である。第５は、第１〜第４何れか１に記載のクリーム用油脂を使用してなるクリームである。第６は、油脂分が１０〜５０重量％である、第５記載のクリームである。 That is, the first of the present invention is mainly composed of S2O type triglyceride (SSO type triglyceride + SOS type triglyceride), S is a saturated fatty acid residue having 14, 16, 18, 20, and 22 carbon atoms, (SSO type triglyceride) ) / (S2O type triglyceride) is an oil for cream having 0.15 or more. 2nd is fats and oils for creams of 1st, whose SSO type triglyceride is derived from the fats and oils containing 40 weight% or more of SSO type triglycerides. 3rd is the fats and oils for creams which select and combine 1 or more types from the lauric fats and oils, milk fats, and hardened vegetable oils to the fats and oils for creams of the 1st or 2nd description. 4th is fats and oils for creams of any one of 1st-3rd whose S2O type | mold triglyceride is 30 to 95 weight%. 5th is the cream formed using the fats and oils for creams described in any one of 1st to 4th. The sixth is the cream according to the fifth, wherein the fat and oil content is 10 to 50% by weight.
本発明により、口溶けの良さと耐熱保形性の良さを両立させ、かつ良好なホイップ物性と乳化安定性を有するクリーム及び当該クリームを得るためのクリーム用油脂を提供することが可能になった。 According to the present invention, it is possible to provide a cream having good whipping properties and good heat-resistant shape retention properties and having good whipping properties and emulsion stability, and a cream fat for obtaining the cream.
本発明のクリーム用油脂は、油脂中にＳ２Ｏ型トリグリセリド（ＳＳＯ型トリグリセリド＋ＳＯＳ型トリグリセリド）を主成分とし、Ｓは炭素数１４、１６、１８、２０、２２の飽和脂肪酸残基であり、（ＳＳＯ型トリグリセリド）／（Ｓ２Ｏ型トリグリセリド）が０．１５以上であり、好ましくは０．１５〜０．８０であり、更に好ましくは０．２０〜０．７０である。（ＳＳＯ型トリグリセリド）／（Ｓ２Ｏ型トリグリセリド）が下限未満の場合は、耐熱保形性が足りないものとなるだけでなく、相対的にＳＯＳ型トリグリセリド含量が増加することにより乳化が不安定で所謂ボテ易いクリームになる。大きい場合は、ＳＳＯ型トリグリセリド濃度を高くする必要があって、製造コストに見合った効果が得にくくなる。 The fats and oils for cream of the present invention are mainly composed of S2O type triglycerides (SSO type triglycerides + SOS type triglycerides) in the fats and oils, S is a saturated fatty acid residue having 14, 16, 18, 20, and 22 carbon atoms (SSO Type triglyceride) / (S2O type triglyceride) is 0.15 or more, preferably 0.15 to 0.80, and more preferably 0.20 to 0.70. When (SSO-type triglyceride) / (S2O-type triglyceride) is less than the lower limit, not only the heat-resistant shape retention property is insufficient, but the emulsification is unstable due to the relatively increased SOS-type triglyceride content, so-called It becomes a cream that is easy to beat. If it is large, it is necessary to increase the SSO type triglyceride concentration, and it becomes difficult to obtain an effect commensurate with the production cost.
本発明のＳＳＯ型トリグリセリドは、１（３）−位に炭素数１８のオレイン酸残基（Ｏ型）、２、３（１、２）−位に炭素数１４、１６、１８、２０、２２の飽和脂肪酸残基（Ｓ型）を有する、非対称型ジ飽和モノオレイン酸トリグリセリドである。
本発明のＳＯＳ型トリグリセリドは、１及び３−位に炭素数１４、１６、１８、２０、２２の飽和脂肪酸残基（Ｓ型）、２−位に炭素数１８のオレイン酸残基（Ｏ型）を有する、対称型ジ飽和モノオレイン酸トリグリセリドである。
ＳＳＯ型トリグリセリド含有油脂は、多くの場合ＳＯＳ型トリグリセリドも含む。これは、ＳＳＯ型トリグリセリドとＳＯＳ型トリグリセリドはそのトリグリセリド性状（トリグリセリド間の親和性、結晶化温度）が近いためである。
本発明では、（ＳＳＯ型トリグリセリド＋ＳＯＳ型トリグリセリド）をＳ２Ｏ型トリグリセリドといい、Ｓ２Ｏ型トリグリセリドを４５重量％以上含む油脂をＳ２Ｏ型トリグリセリド含有油脂という。
The SSO type triglyceride of the present invention has an oleic acid residue having 18 carbon atoms at the 1 (3) -position (O-type), and 14, 16, 18, 20, 22 in the 2,3 (1,2) -position. It is an asymmetrical di-saturated monooleic acid triglyceride having a saturated fatty acid residue (S type).
The SOS-type triglyceride of the present invention is a saturated fatty acid residue (S type) having 14, 16, 18, 20, or 22 carbon atoms at the 1- and 3-positions, and an oleic acid residue having 18 carbon atoms (O-type at the 2-position). A symmetric di-saturated monooleic acid triglyceride.
SSO type triglyceride-containing fats and oils often also contain SOS type triglycerides. This is because SSO type triglyceride and SOS type triglyceride have similar triglyceride properties (affinity between triglycerides, crystallization temperature).
In the present invention, (SSO type triglyceride + SOS type triglyceride) is referred to as S2O type triglyceride, and fats and oils containing 45% by weight or more of S2O type triglycerides are referred to as S2O type triglyceride containing fats and oils.
ＳＳＯ型トリグリセリドを含有する油脂が、油脂原料に、ＳＳＯ型トリグリセリドを４０重量％以上含む油脂を使用するのが好ましい。
このような油脂は、天然油脂を分別、濃縮して得ることもできるが、エステル交換を基本とする次に述べる様な方法により効率的に製造することができる。
即ち、水素添加により可及的にヨウ素価を低くした油脂、典型的には極度硬化油（ヨウ素価１以下）、或いは油脂を分別して得る高融点部分（ヨウ素価１０以下）を原料の一つとし、これを、オレイン酸に富む油脂、オレイン酸若しくはオレイン酸の低級アルコールエステルとエステル交換し、必要に応じて該反応物からＳＳＯ型トリグリセリド以外の成分を分別や分子蒸留等で除去することにより得ることができる。
該エステル交換反応はナトリウムメチラート等の金属触媒を用いる非選択的なものであっても、１、３位に選択的に作用するリパーゼ若しくはリパーゼ製剤を用いる方法であってもよい。
ＳＯＳ型トリグリセリドの生成量を少なくし、ＳＳＯ型トリグリセリドの生成量を多くするには後者の方法が優れているものの、前者の方法でもＳＯＳ型とＳＳＯ型の比率を概ね１：２にすることができるのでいずれのエステル交換方法も採用することができる。
分別は、ヘキサン、アセトンのような有機溶媒を用いる方法、界面活性剤水溶液を用いて行う方法、又は乾式分画方法が挙げられ、トリグリセリド分子量にかなりの差異があるときは分子蒸留などの方法が好適に使用できる。
It is preferable that the fats and oils containing SSO type triglycerides use fats and oils containing 40% by weight or more of SSO type triglycerides in the fat and oil raw material.
Such fats and oils can be obtained by fractionating and concentrating natural fats and oils, but can be efficiently produced by the following method based on transesterification.
That is, fats and oils whose iodine value is made as low as possible by hydrogenation, typically extremely hardened oils (iodine value of 1 or less), or high melting point parts (iodine value of 10 or less) obtained by fractionating oils and fats as one of the raw materials This is transesterified with oils and fats rich in oleic acid, oleic acid or lower alcohol esters of oleic acid, and if necessary, components other than SSO triglycerides are removed from the reaction product by fractionation, molecular distillation, etc. Obtainable.
The transesterification reaction may be non-selective using a metal catalyst such as sodium methylate, or may be a method using a lipase or a lipase preparation that acts selectively at positions 1 and 3.
Although the latter method is excellent for reducing the production amount of SOS type triglyceride and increasing the production amount of SSO type triglyceride, the ratio of the SOS type and the SSO type can be set to about 1: 2 even in the former method. Any transesterification method can be employed.
Examples of the fractionation include a method using an organic solvent such as hexane and acetone, a method using an aqueous surfactant solution, or a dry fractionation method. When there is a considerable difference in the molecular weight of triglyceride, a method such as molecular distillation can be used. It can be used suitably.
又、別な方法としては、パームステアリンをランダムエステル交換した後、高融点及び低融点部分を除去することによって、ＳＳＯ型トリグリセリドを４０重量％以上含む油脂を得ることができる。パームステアリンは、ランダムエステル交換して中融点部分、すなわちＳ２Ｏ型トリグリセリドに富む画分を得るためにヨウ素価３０〜３６のものを用いるのが好ましい。 ランダムエステル交換は公知の方法によって行うことができ、具体的には、ナトリウムメチラート等の金属触媒を用いてパームステアリン中のトリグリセリド間で脂肪酸基の交換を行う。
次に、ヘキサン、アセトン等の有機溶媒を用いて高融点部分および低融点部分を分別除去して、ＳＳＯ型トリグリセリドを４０重量％以上含む油脂が得られる。
As another method, an oil containing 40% by weight or more of SSO-type triglyceride can be obtained by randomly transesterifying palm stearin and then removing the high melting point and low melting point portions. It is preferable to use palm stearin having an iodine value of 30 to 36 in order to obtain a medium-melting part, that is, a fraction rich in S2O type triglyceride by random transesterification. Random transesterification can be carried out by a known method. Specifically, fatty acid groups are exchanged between triglycerides in palm stearin using a metal catalyst such as sodium methylate.
Next, the high melting point portion and the low melting point portion are separated and removed using an organic solvent such as hexane and acetone to obtain an oil containing 40% by weight or more of SSO type triglyceride.
本発明のクリーム用油脂は、油脂中にＳ２Ｏ型トリグリセリド（ＳＳＯ型トリグリセリド＋ＳＯＳ型トリグリセリド）を主成分として含み、Ｓは炭素数１４、１６、１８、２０、２２の飽和脂肪酸残基であり、（ＳＳＯ型トリグリセリド）／（Ｓ２Ｏ型トリグリセリド）が０．１５以上であるクリーム用油脂であり、更にラウリン系油脂、乳脂及び硬化植物油から１種以上選択し組み合わせるのが好ましい。 その際、油脂中にＳ２Ｏ型トリグリセリドが３０〜９５重量％であるのが好ましい。Ｓ２Ｏ型トリグリセリドが少ない場合は、シャープな融解性が損なわれることで口溶け感が悪くなる。多い場合は、Ｓ２Ｏ型トリグリセリド濃度を高くする必要があって、製造コストに見合った効果が得にくくなる。
Ｓ２Ｏ型トリグリセリド含量油脂のみの使用の場合は、クリーム用油脂中にＳ２Ｏ型トリグリセリドが６０〜９５重量％であり、好ましくは、６５〜９０重量％である。油脂中にＳ２Ｏ型トリグリセリドが少ない場合は、シャープな融解性が損なわれることで口溶け感が悪くなったり、配合されている他の油脂の影響で融点降下などを起こすことで、耐熱性が損なわれたりする。多い場合は、Ｓ２Ｏ型トリグリセリド濃度を高くする必要があって、製造コストに見合った効果が得にくくなる。
The fat and oil for cream of the present invention contains S2O type triglyceride (SSO type triglyceride + SOS type triglyceride) as a main component in the fat and oil, S is a saturated fatty acid residue having 14, 16, 18, 20, and 22 carbon atoms ( It is an oil for cream having an SSO triglyceride / (S2O triglyceride) of 0.15 or more, and it is preferable to select and combine at least one of lauric oil, milk fat and hydrogenated vegetable oil. In that case, it is preferable that S2O type | mold triglyceride is 30 to 95 weight% in fats and oils. When there are few S2O type | mold triglycerides, a meltability will become worse by sharp meltability being impaired. When the amount is large, it is necessary to increase the S2O type triglyceride concentration, and it becomes difficult to obtain an effect commensurate with the production cost.
In the case of using only the S2O-type triglyceride-containing oil and fat, the S2O-type triglyceride is 60 to 95% by weight, preferably 65 to 90% by weight in the cream oil and fat. When there are few S2O-type triglycerides in fats and oils, heat melting resistance will be impaired by making the melting point worse by the influence of the other fats and oils mix | blended by the influence of the other fats and oils mix | blended with sharp meltability being impaired. Or When the amount is large, it is necessary to increase the S2O type triglyceride concentration, and it becomes difficult to obtain an effect commensurate with the production cost.
Ｓ２Ｏ型トリグリセリド含量油脂とラウリン系油脂とを組み合わせる場合は、低油脂分から高油脂分までの広い油脂分含量のクリームに組み合わせることができる。一方、ラウリン系油脂以外の油脂、例えば、乳脂、硬化植物油と組み合わせる場合は、ホイップ性、その後の物性が悪化することが多いため、高油脂分の系での組み合わせが適当である。
ラウリン系油脂としては、ヤシ油、パーム核油、またはその硬化、分別、エステル交換を実施した油脂などが例示できる。
乳脂としては、牛乳、生クリーム、バター等の乳由来の乳脂はもちろんのこと、これらの原料を加工処理して得られるバターオイルも含むのもである。
硬化植物油としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム分別油、菜種油、米ぬか油、ゴマ油、カポック油等の各種の植物油脂の硬化油（融点１５〜４０℃程度のもの）が例示できる。
When combining S2O type triglyceride content fats and lauric fats and oils, it can be combined with a cream having a wide fat content from low fats to high fats. On the other hand, when combined with fats and oils other than lauric fats and oils, such as milk fat and hydrogenated vegetable oil, whipability and subsequent physical properties are often deteriorated.
Examples of lauric oils and fats include coconut oil, palm kernel oil, and oils and fats that have been cured, fractionated, and transesterified.
The milk fat includes not only milk-derived milk fat such as milk, fresh cream and butter but also butter oil obtained by processing these raw materials.
Hardened vegetable oils include hardened oils of various vegetable oils and fats such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm fractionation oil, rapeseed oil, rice bran oil, sesame oil, and kapok oil. ) Can be exemplified.
ラウリン系油脂、乳脂及び硬化植物油から１種以上選択し組み合わせてなるクリーム用油脂の場合は、油脂中にＳ２Ｏ型トリグリセリドが３０〜８０重量％であり、好ましくは、３５〜７０重量％である。油脂中にＳ２Ｏ型トリグリセリドが少ない場合は、シャープな口溶け感が損なわれるだけでなく、耐熱保形性も悪くなる。多い場合は、組み合わせる油脂の配合率が低くなり、配合する油脂の特徴を発揮しにくくなる。 In the case of cream oils and fats selected from a combination of one or more of lauric fats and oils, milk fats and hydrogenated vegetable oils, S2O type triglycerides are 30 to 80% by weight, preferably 35 to 70% by weight in the fats and oils. When there are few S2O type | mold triglycerides in fats and oils, not only a sharp mouth melt | dissolution feeling is impaired, but heat-resistant shape retention property also worsens. When there are many, the mixing | blending rate of the fats and oils to combine becomes low, and it becomes difficult to exhibit the characteristic of the fats and oils to mix | blend.
Ｓ２Ｏ型トリグリセリド含有油脂の一つであるＳＯＳ型トリグリセリドを含有する油脂が、油脂原料に、ＳＯＳ型トリグリセリドを４０重量％以上含む油脂を使用するのが好ましい。
具体的には、パーム油、ココアバター、イリッペ脂、シア脂、それらの分別油脂もしくは硬化油、または２位が不飽和脂肪酸に富む油脂の１，３位に飽和脂肪酸を導入して得たエステル交換脂などが例示できる。
It is preferable that the fat containing SOS type triglyceride which is one of the S2O type triglyceride containing fats and oils contains 40% by weight or more of SOS type triglycerides in the fat raw material.
Specifically, esters obtained by introducing saturated fatty acids at positions 1 and 3 of palm oil, cocoa butter, iripe fat, shea fat, fractionated oils or hardened oils thereof, or oils and fats rich in unsaturated fatty acids at the 2nd position Examples thereof include exchange fats.
クリーム用油脂を構成する他の油脂については、上記発明の範囲を満たす限りにおいて、通常クリームの製造に使用される油脂であれば如何なる油脂でも使用可能であり、例えば動植物性油脂またはそれらの硬化、分別、エステル交換等の加工を施した加工油脂が使用できる。 As for the other fats and oils constituting the cream fats and oils, any fats and oils that are usually used in the production of creams can be used as long as the scope of the invention is satisfied. Processed oils and fats that have undergone processing such as fractionation and transesterification can be used.
本発明のクリームは、本発明のクリーム用油脂を使用し、従来公知の方法に従って製造すればよく、例えば、予備乳化した後、均質化、殺菌、再均質化、冷却、エージングを行って得られる。尚、殺菌もしくは滅菌処理に前後して均質化処理もしくは攪拌処理することができ、均質化は前均質、後均質のどちらか一方でも、両方を組み合わせた２段均質でもよい。
本発明のクリームは、油脂分及び蛋白質分を含んだ水中油型乳化物であり、牛乳、濃縮乳、生クリームの代替としてそのまま使用することが出来るし、起泡性を有する乳化物として調製することもできる。このような水中油型乳化物は、”ホイップ用クリーム”と呼ばれたりもする。これを泡立器具、または専用のミキサーを用いて空気を抱き込ませるように攪拌したとき、俗に”ホイップドクリーム”または”ホイップクリーム”と称される、起泡状態を呈するものとなる。
The cream of the present invention may be produced according to a conventionally known method using the cream fat of the present invention. For example, after pre-emulsification, the cream is obtained by homogenization, sterilization, rehomogenization, cooling and aging. . In addition, homogenization or stirring can be performed before or after sterilization or sterilization, and the homogenization may be either pre-homogeneous or post-homogeneous, or two-stage homogenization combining both.
The cream of the present invention is an oil-in-water emulsion containing fat and protein and can be used as an alternative to milk, concentrated milk and fresh cream, or prepared as a foaming emulsion. You can also Such oil-in-water emulsions are sometimes referred to as “whipping creams”. When this is stirred using a foaming device or a dedicated mixer so that air is entrapped, a foamed state commonly referred to as “whipped cream” or “whipped cream” is exhibited.
得られたクリームの油脂分は１０〜５０重量％、好ましくは２０〜４５重量％である。油脂分が少ないと、クリームの場合は、油脂分に由来する濃厚な口あたり、風味が得にくくなり、ホイップクリームの場合は起泡性、保形性が悪化する傾向になる。油脂分が多いと、クリーム又はホイップクリームがボテ（可塑化状態）易くなる。 The fat and oil content of the obtained cream is 10 to 50% by weight, preferably 20 to 45% by weight. When the fat and oil content is small, in the case of cream, it becomes difficult to obtain a flavor with a rich mouth derived from the fat and oil content, and in the case of whipped cream, foaming and shape retention tend to deteriorate. When there is much oil and fat content, cream or whipped cream becomes easy to be stabbed (plasticized state).
クリームの水相は全乳、脱脂粉乳、全脂粉乳或いは大豆蛋白等と水を混合して得られる従来公知の水相でよく、蛋白固形分としては、クリーム全量に対し０．５〜６．０重量％程度使用すればよい。以上の他に、ヘキサメタリン酸塩等各種リン酸塩、重炭酸ソーダを使用してもよい。また、必要に応じて安定剤を用いることができる。安定剤としては、ガム類、セルロース等があげられる。 The aqueous phase of the cream may be a conventionally known aqueous phase obtained by mixing whole milk, skim milk powder, whole milk powder or soy protein and water, and the protein solid content is 0.5-6. About 0% by weight may be used. In addition to the above, various phosphates such as hexametaphosphate and sodium bicarbonate may be used. Moreover, a stabilizer can be used as needed. Examples of the stabilizer include gums and cellulose.
乳化剤としては、一般にクリームに使用されるものでよく、例えば、レシチン、シュガーエスエル、モノグリセリド、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エスエル等から選択された１種又は２種類以上を組み合わせて使用することができる。 The emulsifier may be one generally used in creams, for example, one or two or more kinds selected from lecithin, sugar swell, monoglyceride, sorbitan fatty acid ester, polyglycerin fatty acid sell and the like can be used in combination. .
以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、％及び部は重量基準を意味する。特に、添加剤の添加順序或いは油相を水相へ又は水相を油相へ加える等の乳化順序が以下の例示によって限定されるものではないことは言うまでもない。また、結果については以下の方法で評価した。 EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis. In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. The results were evaluated by the following method.
Ａ クリームの安定性を次のように評価した。
ボテテスト：クリームを１００ｍｌ容ビーカーに５０ｇ採り、２０℃で２時間インキュベートし、その後５分間、横型シェーカーを用い、振動させ、クリームのボテの発生の有無を確認した。
Ｂ クリームを起泡させた場合の評価方法
（１）ホイップタイム：クリーム４ｋｇ、グラニュー糖８０ｇ添加し、コートミキサー（関東混合機株式会社製 ＭＯＤＥＬ ＣＳ型２０）中高速にてホイップし、最適起泡状態に達するまでの時間。
（２）オーバーラン：[（一定容積のクリーム重量）ー（一定容積の起泡後のクリーム重量）]÷（一定容積の起泡後のクリーム重量）×１００
（３）保形性、離水：保形性については造花した起泡物を２０℃と２５℃で２４時間保存し造花した起泡物を優れている順に、「良好」、「可」、「不可」の三段階にて評価をした。離水については目視で離水状態を観察し保形性と同様に評価した。
（４）風味、食感、口溶け：専門パネラーに２０名により、優れている順に「良好」、「可」、「不可」の三段階にて評価してもらいその結果を纏めた。
A The stability of the cream was evaluated as follows.
Botte test: 50 g of the cream was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then shaken for 5 minutes using a horizontal shaker to confirm the presence or absence of the cream.
B. Evaluation method when foaming foam (1) Whip time: 4 kg of cream and 80 g of granulated sugar are added, whip at a high speed in a coat mixer (MODEL CS 20 manufactured by Kanto Blender Co., Ltd.), optimal foaming Time to reach state.
(2) Overrun: [(fixed volume of cream weight)-(fixed volume of cream after foaming)] / (fixed volume of cream after foaming) × 100
(3) Shape retention, water separation: Regarding the shape retention, the artificial foams were preserved for 24 hours at 20 ° C. and 25 ° C. and the artificial foams were sorted in the order of “good”, “possible”, “ Evaluation was made in three stages, “impossible”. About water separation, the water separation state was observed visually and evaluated similarly to shape retention.
(4) Flavor, Texture, Melting in Mouth: Specialist panelists evaluated the results in three stages of “good”, “good”, and “impossible” in order of superiority, and summarized the results.
（トリグリセリドの分析方法）
（１）トリグリセリド組成；高速液体クロマトグラフ（カラム：ＯＤＳ、溶離液：アセトン／アセトニトリル＝８０／２０、液量：０．９ｍｌ／分、カラム温度：２５℃、検出器：示差屈折形）で測定した。
（２）対称型、非対称型トリグリセリド組成：薄層クロマトグラフ（プレート：硝酸銀薄層プレート、展開溶媒：ヘキサン／トルエン／ジエチルエーテル＝４２／５０／８、検出器：デンシトメータ。
(Method for analyzing triglycerides)
(1) Triglyceride composition: measured by high performance liquid chromatograph (column: ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature: 25 ° C., detector: differential refraction type) did.
(2) Symmetric and asymmetrical triglyceride composition: thin layer chromatograph (plate: silver nitrate thin layer plate, developing solvent: hexane / toluene / diethyl ether = 42/50/8, detector: densitometer.
製造実験例１（油脂の調製）
パーム中融点部等を得る際に得られるパームステアリン（ヨウ素価３１）を原料とし、ナトリウムメチラートを触媒としてランダムエステル交換を行った後、ヘキサンを用いて溶剤分別を行い高融点部分を除去し、さらに得られた画分をアセトンを用いて溶剤分別を行い、低融点部分を除去して、Ｓ２Ｏ型トリグリセリド含有油脂の一つである、ＳＳＯ型トリグリセリド含有油脂を得た。このものの油脂組成はＳＳＯ型トリグリセリド＝４７．３％、ＳＯＳ型トリグリセリド＝２５．１％であった。
Production Experimental Example 1 (Preparation of fats and oils)
Using palm stearin (iodine value 31) obtained when obtaining a melting point part of palm in the raw material, and performing random transesterification using sodium methylate as a catalyst, solvent separation is performed using hexane to remove the high melting point part. Further, the fraction obtained was subjected to solvent fractionation using acetone, and the low melting point portion was removed to obtain an SSO type triglyceride-containing fat and oil, which is one of the S2O type triglyceride containing fats and oils. The oil and fat composition of this product was SSO type triglyceride = 47.3% and SOS type triglyceride = 25.1%.
製造実験例２（油脂の調製）
パームオレイン（ヨウ素価５７）を原料とし、ヘキサンを用いて溶剤分別を行ない、低融点部分を除去し、さらに得られた画分をアセトンを用いて溶剤分別を行ない、低融点部分を除去して、Ｓ２Ｏ型トリグリセリド含有油脂の一つである、ＳＯＳ型トリグリセリド含有油脂を得た。このものの油脂組成はＳＳＯ型トリグリセリド＝５．９％、ＳＯＳ型トリグリセリド＝７８．２％であった。
Production Experiment Example 2 (Preparation of fats and oils)
Palm olein (iodine number 57) is used as a raw material, solvent separation is performed using hexane, the low melting point portion is removed, and the obtained fraction is subjected to solvent fractionation using acetone to remove the low melting point portion. SOS type triglyceride-containing fats and oils which are one of S2O type triglyceride containing fats and oils were obtained. The oil and fat composition of this product was SSO type triglyceride = 5.9% and SOS type triglyceride = 78.2%.
実施例１
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）２５．５部にレシチン０．１部、グリセリン脂肪酸エステル０．３４部を添加混合溶解し油相とする。これとは別に水６７．８１部に脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．３部、セルロース０．２３部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。特に、耐熱保形性が良好であった。結果を表１に纏めた。
Example 1
0.12 parts of lecithin and 0.34 parts of glycerin fatty acid ester are added to 25.5 parts of the SSO type triglyceride-containing oil (fats and fats of Experimental Example 1), and mixed and dissolved to obtain an oil phase. Separately from this, 67.81 parts of water, 5 parts of skim milk powder, 0.5 parts of starch, 0.2 parts of phosphate, 0.02 parts of pH adjuster, 0.3 parts of thickener, 0.23 parts of cellulose Is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. In particular, the heat-resistant shape retention was good. The results are summarized in Table 1.
実施例２
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）２１．５部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）４部にレシチン０．１部、グリセリン脂肪酸エステル０．３４部を添加混合溶解し油相とする。これとは別に水６７．８１部に脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．３部、セルロース０．２３部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。特に、耐熱保形性と口溶けのバランスが良好であった。結果を表１に纏めた。
Example 2
Add 20.1 parts of lecithin and 0.34 part of glycerin fatty acid ester to 21.5 parts of SSO type triglyceride-containing oil (fat of Experiment 1) and 4 parts of SOS-type triglyceride-containing oil (Fat of Experiment 2). Use oil phase. Separately from this, 67.81 parts of water, 5 parts of skim milk powder, 0.5 parts of starch, 0.2 parts of phosphate, 0.02 parts of pH adjuster, 0.3 parts of thickener, 0.23 parts of cellulose Is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. In particular, the balance between heat-resistant shape retention and melting in the mouth was good. The results are summarized in Table 1.
実施例３
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）１１．５部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）１４部にレシチン０．１部、グリセリン脂肪酸エステル０．３４部を添加混合溶解し油相とする。これとは別に水６７．８１部に脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．３部、セルロース０．２３部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。特に、耐熱保形性と口溶けのバランスが良好であった。結果を表１に纏めた。
Example 3
0.15 parts lecithin and 0.34 part glycerin fatty acid ester were added to 11.5 parts of SSO type triglyceride-containing oil (fat of Experimental Example 1) and 14 parts of SOS type triglyceride-containing oil (Fat of Experimental Example 2), and mixed and dissolved. Oil phase. Separately from this, 67.81 parts of water, 5 parts of skim milk powder, 0.5 parts of starch, 0.2 parts of phosphate, 0.02 parts of pH adjuster, 0.3 parts of thickener, 0.23 parts of cellulose Is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. In particular, the balance between heat-resistant shape retention and melting in the mouth was good. The results are summarized in Table 1.
実施例４
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）１１部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）２部、硬化パーム核油１２．５部にレシチン０．１部、グリセリン脂肪酸エステル０．３４部を添加混合溶解し油相とする。これとは別に水６７．８１部に脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．３部、セルロース０．２３部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。特に、口溶けは良好であった。結果を表１に纏めた。
Example 4
11 parts of SSO type triglyceride-containing fat (fat and fat of Experimental Example 1), 2 parts of SOS type triglyceride-containing fat and oil (Fat and Fat of Experimental Example 2), 12.5 parts of hardened palm kernel oil, 0.1 part of lecithin, glycerin fatty acid ester 0. 34 parts are added, mixed and dissolved to form an oil phase. Separately from this, 67.81 parts of water, 5 parts of skim milk powder, 0.5 parts of starch, 0.2 parts of phosphate, 0.02 parts of pH adjuster, 0.3 parts of thickener, 0.23 parts of cellulose Is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. In particular, melting in the mouth was good. The results are summarized in Table 1.
実施例５
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）１１部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）２部、バターオイル１２．５部にレシチン０．１部、グリセリン脂肪酸エステル０．３４部を添加混合溶解し油相とする。これとは別に水６７．８１部に脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．３部、セルロース０．２３部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。ホイップ性、保形性は実施例１〜４のクリームに比較して劣るものの口溶けは良好であった。結果を表１に纏めた。
Example 5
SSO type triglyceride-containing oil (fat of Experimental Example 1) 11 parts, SOS type triglyceride-containing oil (Fat of Experimental Example 2) 2 parts, butter oil 12.5 parts, lecithin 0.1 parts, glycerin fatty acid ester 0.34 parts Add, mix and dissolve to make the oil phase. Separately from this, 67.81 parts of water, 5 parts of skim milk powder, 0.5 parts of starch, 0.2 parts of phosphate, 0.02 parts of pH adjuster, 0.3 parts of thickener, 0.23 parts of cellulose Is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. Although the whipping properties and shape retention properties were inferior to those of the creams of Examples 1 to 4, melting in the mouth was good. The results are summarized in Table 1.
実施例６
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）１１部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）２部、硬化菜種油１２．５部にレシチン０．１部、グリセリン脂肪酸エステル０．３４部を添加混合溶解し油相とする。これとは別に水６７．８１部に脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．３部、セルロース０．２３部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。ホイップ性、保形性、特に耐熱保形性が実施例１〜４のクリームに比較して劣るものの口溶けは良好であった。結果を表１に纏めた。
Example 6
11 parts of SSO type triglyceride-containing oil (fat of Experimental Example 1), 2 parts of SOS type triglyceride-containing oil (Fat of Experimental Example 2), 12.5 parts of hardened rapeseed oil, 0.1 part of lecithin, 0.34 part of glycerin fatty acid ester Add, mix and dissolve to make the oil phase. Separately from this, 67.81 parts of water, 5 parts of skim milk powder, 0.5 parts of starch, 0.2 parts of phosphate, 0.02 parts of pH adjuster, 0.3 parts of thickener, 0.23 parts of cellulose Is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. Although the whipping properties, shape retention properties, and particularly heat resistance shape retention properties were inferior to those of the creams of Examples 1 to 4, the meltability in the mouth was good. The results are summarized in Table 1.
実施例１〜実施例６の配合と結果を表１に纏めた。
実施例７
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）１８部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）２２部にレシチン０．２部、グリセリン脂肪酸エステル０．０２部を添加混合溶解し油相とする。これとは別に水５４．３３部に蔗糖脂肪酸エステル０．２２部、脱脂粉乳５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。特に、口溶けと耐熱保形性の両立を優れた形で実現できた。結果を表２に纏めた。
Example 7
Add 18 parts of SSO type triglyceride-containing oil (fat of Experiment 1) and 22 parts of SOS type triglyceride-containing oil (Fat of Experiment 2) 0.2 parts of lecithin and 0.02 part of glycerin fatty acid ester. And Separately, 0.24 part of sucrose fatty acid ester, 5 parts of skim milk powder, 0.2 part of phosphate, 0.02 part of pH adjusting agent and 0.02 part of thickener are dissolved in 54.33 parts of water. Prepare the phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. In particular, it was possible to realize both melting in the mouth and heat-resistant shape retention in an excellent form. The results are summarized in Table 2.
実施例８
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）１５部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）１９部、バターオイル６部にレシチン０．２部、グリセリン脂肪酸エステル０．０２部を添加混合溶解し油相とする。これとは別に水５４．３３部に蔗糖脂肪酸エステル０．２２部、脱脂粉乳５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。結果を表２に纏めた。
Example 8
Add 15 parts of SSO triglyceride-containing oil (fat of Experiment 1), 19 parts of SOS-type triglyceride-containing oil (Fat of Experiment 2), 6 parts of butter oil, 0.2 parts of lecithin, 0.02 part of glycerin fatty acid ester Mix and dissolve to make oil phase. Separately, 0.24 part of sucrose fatty acid ester, 5 parts of skim milk powder, 0.2 part of phosphate, 0.02 part of pH adjusting agent and 0.02 part of thickener are dissolved in 54.33 parts of water. Prepare the phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. The results are summarized in Table 2.
実施例９
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）１３部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）１６部、バターオイル１１部にレシチン０．２部、グリセリン脂肪酸エステル０．０２部を添加混合溶解し油相とする。これとは別に水５４．３３部に蔗糖脂肪酸エステル０．２２部、脱脂粉乳５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。結果を表２に纏めた。
Example 9
Add 13 parts of SSO type triglyceride-containing fat (oil of experiment example 1), 16 parts of SOS type triglyceride-containing oil (fat of experiment example 2), 11 parts of butter oil, 0.2 part of lecithin, 0.02 part of glycerin fatty acid ester Mix and dissolve to make oil phase. Separately, 0.24 part of sucrose fatty acid ester, 5 parts of skim milk powder, 0.2 part of phosphate, 0.02 part of pH adjusting agent and 0.02 part of thickener are dissolved in 54.33 parts of water. Prepare the phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. The results are summarized in Table 2.
実施例１０
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）９部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）１１部、バターオイル２０部にレシチン０．２部、グリセリン脂肪酸エステル０．０２部を添加混合溶解し油相とする。これとは別に水５４．３３部に蔗糖脂肪酸エステル０．２２部、脱脂粉乳５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。特に乳味が良好であった。結果を表２に纏めた。
Example 10
Add 9 parts of SSO type triglyceride-containing oil (fat of Experiment Example 1), 11 parts of SOS type triglyceride-containing oil (Fat of Experiment Example 2), 20 parts of butter oil, 0.2 parts of lecithin, 0.02 part of glycerin fatty acid ester Mix and dissolve to make oil phase. Separately, 0.24 part of sucrose fatty acid ester, 5 parts of skim milk powder, 0.2 part of phosphate, 0.02 part of pH adjusting agent and 0.02 part of thickener are dissolved in 54.33 parts of water. Prepare the phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. The milky taste was particularly good. The results are summarized in Table 2.
実施例１１
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）１３部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）１６部、硬化菜種油１１部にレシチン０．２部、グリセリン脂肪酸エステル０．０２部を添加混合溶解し油相とする。これとは別に水５４．３３部に蔗糖脂肪酸エステル０．２２部、脱脂粉乳５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。結果を表２に纏めた。
Example 11
Add 13 parts of SSO type triglyceride-containing oil (fat of Experimental Example 1), 16 parts of SOS type triglyceride-containing oil (Fat of Experimental Example 2), 11 parts of hardened rapeseed oil, add 0.2 part of lecithin, 0.02 part of glycerin fatty acid ester Mix and dissolve to make oil phase. Separately, 0.24 part of sucrose fatty acid ester, 5 parts of skim milk powder, 0.2 part of phosphate, 0.02 part of pH adjusting agent and 0.02 part of thickener are dissolved in 54.33 parts of water. Prepare the phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. The results are summarized in Table 2.
実施例１２
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）２０部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）２５部にレシチン０．２部、グリセリン脂肪酸エステル０．０２部を添加混合溶解し油相とする。これとは別に水４９．３３部に蔗糖脂肪酸エステル０．２２部、脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。この乳化物を上記のホイップ方法に従って評価した。風味・食感・口溶けは良好であった。特に耐熱保形性は良好であった。結果を表２に纏めた。
Example 12
Add 20 parts of SSO type triglyceride-containing oil (fat of experiment example 1) and 25 parts of SOS type triglyceride-containing oil (fat of experiment example 2) 0.2 parts of lecithin and 0.02 part of glycerin fatty acid ester And Separately from this, 49.33 parts of water, 0.22 part of sucrose fatty acid ester, 5 parts of skim milk powder, 0.5 part of starch, 0.2 part of phosphate, 0.02 part of pH adjuster, 0. Dissolve 02 parts to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. In particular, the heat-resistant shape retention was good. The results are summarized in Table 2.
実施例７〜実施例１２の配合と結果を表２に纏めた。
比較例１
ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）２５．５部にレシチン０．１部、グリセリン脂肪酸エステル０．３４部を添加混合溶解し油相とする。これとは別に水６７．８１部に脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．３部、セルロース０．２３部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。しかし、２４時間エージング後、クリームはボテて固まっていた。結果を表３に纏めた。
Comparative Example 1
0.12 parts of lecithin and 0.34 parts of glycerin fatty acid ester are added to 25.5 parts of the SOS-type triglyceride-containing oil (fat of Experimental Example 2), and dissolved to obtain an oil phase. Separately from this, 67.81 parts of water, 5 parts of skim milk powder, 0.5 parts of starch, 0.2 parts of phosphate, 0.02 parts of pH adjuster, 0.3 parts of thickener, 0.23 parts of cellulose Is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. However, after aging for 24 hours, the cream was warm and hardened. The results are summarized in Table 3.
比較例２
ＳＳＯ型トリグリセリド含有油脂（実験例１の油脂）２．５部、ＳＯＳ型トリグリセリド含有油脂（実験例２の油脂）２３部にレシチン０．１部、グリセリン脂肪酸エステル０．３４部を添加混合溶解し油相とする。これとは別に水６７．８１部に脱脂粉乳５部、澱粉０．５部、リン酸塩０．２部、ｐＨ調整剤０．０２部、増粘剤０．３部、セルロース０．２３部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Kg/cm2 の均質化圧力で均質化して冷却した。冷却後約２４時間エージングして、クリームを得た。しかし、２４時間エージング後、クリームはボテて固まっていた。結果を表３に纏めた。
Comparative Example 2
0.1 part lecithin and 0.34 part glycerin fatty acid ester were added to and dissolved in 2.5 parts SSO type triglyceride-containing oil (fat of Experimental Example 1) and SOS type triglyceride-containing oil (fat of Experimental Example 2) 23 parts. Use oil phase. Separately from this, 67.81 parts of water, 5 parts of skim milk powder, 0.5 parts of starch, 0.2 parts of phosphate, 0.02 parts of pH adjuster, 0.3 parts of thickener, 0.23 parts of cellulose Is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm 2 and cooled. After cooling, the mixture was aged for about 24 hours to obtain a cream. However, after aging for 24 hours, the cream was warm and hardened. The results are summarized in Table 3.
比較例１、２の配合と結果を表３に纏めた。
本発明は、クリーム用油脂及びそれを使用したクリームに関し、更に詳しくは口溶けと耐熱保形性に優れたクリーム及び当該クリームを得るためのクリーム用油脂に関するものである。 The present invention relates to fats and oils for creams and creams using the same, and more particularly to creams having excellent meltability and heat-resistant shape retention properties and fats and oils for creams for obtaining the creams.
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| US7998520B2 (en) | 2008-04-24 | 2011-08-16 | The Nisshin Oillio Group, Ltd. | Fat-and-oil composition, and oil-in-water emulsified product containing the fat-and-oil composition |
| JP4831254B2 (en) * | 2009-02-17 | 2011-12-07 | 不二製油株式会社 | Low oil content oil-in-water emulsion |
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