JP2008161106A - Oil and fat composition for whipped cream - Google Patents

Oil and fat composition for whipped cream Download PDF

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JP2008161106A
JP2008161106A JP2006353759A JP2006353759A JP2008161106A JP 2008161106 A JP2008161106 A JP 2008161106A JP 2006353759 A JP2006353759 A JP 2006353759A JP 2006353759 A JP2006353759 A JP 2006353759A JP 2008161106 A JP2008161106 A JP 2008161106A
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oil
mass
whipped cream
component
fatty acid
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Yosuke Miyazaki
洋祐 宮崎
Shuichi Abe
秀一 阿部
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NOF Corp
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Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for whipped cream which does not practically include trance acid and has a superior emulsifying stability and a whipping characteristic. <P>SOLUTION: The oil and fat composition for whipped cream includes oils and fats of 60-95 parts by mass having a melting point of 30-50 degrees as an A component, and vegetable oils and fats of 5-40 parts by mass having a melting point of 10 degrees or less as a B component. The A component is made of a mixed fatty acid and glycerol consisting of a 8-12C fatty acid of 20-50 mass%, a 14-18C fatty acid of 25-65 mass%, and a 20-24C fatty acid of 10-25 mass% with the, and the oils and fats include glycerol of 50-80 mass% in which the sum of the carbon atoms of the constitutive fatty acid is 36 to 48. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

本発明は、ホイップクリーム用油脂組成物及びこれを原料とするホイップクリームに関する。   The present invention relates to an oil and fat composition for whipped cream and a whipped cream using the same as a raw material.

ホイップクリームはケーキ類やパフェ等洋菓子に大量に使用されている。その種類は牛乳を遠心分離して得られる生クリーム、動植物性脂肪を加工して得られる合成クリーム、さらに前記二者を混合したコンパウンドクリームの3種類に大別される。ホイップクリームは油脂組成物を水に乳化し、これに空気を抱き込ませるようにホイップして製造される。これらクリーム類の大部分は、水中油型乳化液として流通・販売されており、最終使用者である製菓工場や洋菓子店、家庭で必要に応じてその都度ホイップして使用されている。
ホイップクリーム用水中油型乳化液は、流通・保管時の振動や温度変化などに対して、増粘・固化等の性質の変化を起こさない乳化安定性(振動耐性及び温度安定性)の良いものが求められる。さらに、ホイップ時には短時間で解乳化し、適度のオーバーランが得られるホイップ性も求められる。また、ホイップ後のクリームの性能として、洋菓子等のトッピング、フィリングとして使用した場合の形状の安定性(造花性及び保形性)、良好な食感が求められる。
特に、低温における振動耐性等の乳化安定性と短時間で適度のオーバーランが得られるホイップ性は相反する性能である。よって、乳化安定性を強めた場合、ホイップ性が劣り、ホイップ性を強めた場合は乳化安定性が劣ってしまうといった問題が生じてしまう。そのため、ホイップクリームに用いられる油脂には、乳化安定性とホイップ性がバランス良く両立した油脂が求められる。
Whipped cream is used in large quantities in pastries such as cakes and parfaits. The types are roughly classified into three types: fresh cream obtained by centrifuging milk, synthetic cream obtained by processing animal and vegetable fats, and compound cream obtained by mixing the two. The whipped cream is manufactured by emulsifying an oil / fat composition in water and whipping it so that air is embraced therein. Most of these creams are distributed and sold as oil-in-water emulsions, and are used by whipping each time as needed in confectionery factories, pastry shops, and homes that are end users.
Oil-in-water emulsions for whipped cream have good emulsification stability (vibration resistance and temperature stability) that does not cause changes in properties such as thickening and solidification against vibrations and temperature changes during distribution and storage. Desired. Furthermore, whipability is also required in which demulsification is achieved in a short time during whipping and an appropriate overrun is obtained. In addition, as the performance of the cream after whipping, stability of the shape (artificial property and shape retention) when used as a topping or filling for Western confectionery, etc., and a good texture are required.
In particular, emulsification stability such as vibration resistance at low temperatures and whipping properties that provide a moderate overrun in a short time are contradictory properties. Therefore, when emulsification stability is increased, whipability is inferior, and when whipping property is increased, emulsification stability is inferior. For this reason, fats and oils used in whipped cream are required to have a good balance between emulsification stability and whipping properties.

生クリームを用いたホイップクリームは、口あたり、口溶け等の食感が良く、また比較的さっぱりとした乳味感を有しており、風味も非常に良好である。しかし、生クリームは高価で、品質の一定したものが供給されにくいという問題がある。またホイップさせるのに技術を要し、さらにホイップしたものは、不安定で、造花性が悪く、温度や振動によってその造形物が変形する等、使用しにくい欠点を持っている。
一方、合成クリームは今日では多くの改良研究が進み、乳化安定性、ホイップ性等の物性も向上しており、生クリームに比べて安価なことから大量に使用されている。それら合成クリームの原料油脂としては、菜種油、ヤシ油、パーム油、パーム核油等の植物油やその分別油、またはこれらの部分硬化油(部分水素添加油)が多く使用されている(特許文献1)。これらは、部分水素添加時に生成したトランス酸により、水中油型乳化液の乳化安定性とホイップ性の相反する性能及びホイップクリームの良好な食感を付与したものである。
しかしながら、近年の研究では、トランス酸が血漿中のLDL/HDLコレステロール比を増大させ、循環器疾患の原因となるとの報告がある。このように、トランス酸を過剰摂取することによる健康への影響に対する懸念があるので、油脂中のトランス酸含量を少なくした方が好ましい。
The whipped cream using the fresh cream has a good texture such as mouthfeel and melted mouth, a relatively refreshing milky taste, and a very good flavor. However, fresh cream is expensive and has a problem that it is difficult to supply a constant quality. In addition, it requires a technique for whipping, and the whipped product is unstable, has poor artificial nature, and has a drawback that it is difficult to use such as deformation of the modeled object due to temperature and vibration.
Synthetic creams, on the other hand, have been used in large quantities today because many improvements have been made in research, physical properties such as emulsification stability and whipping properties have improved, and they are cheaper than fresh creams. As raw oils and fats for these synthetic creams, vegetable oils such as rapeseed oil, coconut oil, palm oil and palm kernel oil, and fractionated oils thereof, or these partially hardened oils (partially hydrogenated oils) are often used (Patent Document 1). ). In these, the transacid produced during the partial hydrogenation imparts the contradictory performance between the emulsion stability of the oil-in-water emulsion and the whipping property and the good texture of the whipped cream.
However, recent studies have reported that trans acid increases the LDL / HDL cholesterol ratio in plasma and causes cardiovascular disease. Thus, since there is a concern about the health effects caused by excessive intake of trans acid, it is preferable to reduce the trans acid content in the fats and oils.

以上のように、振動耐性及び乳化安定性やホイップ性能に係わるトランス酸の含有量を少なくし、ホイップクリームに用いることのできる性能を持つ油脂組成物の開発が望まれていた。トランス酸を実質的に含まないホイップクリーム用油脂組成物としては、ラウリン酸系油脂のエステル交換油の使用がある。ところが、このホイップクリーム用油脂組成物を用いたとき、ホイップ性能やホイップクリームの食感は、トランス酸含有のホイップクリーム用油脂と同等であるものの、乳化安定性特に低温での振動耐性の面では充分な性能が得られなかった。
特開2002−17256号公報 特開平6−141808号公報
As described above, it has been desired to develop an oil / fat composition having a performance that can be used for whipping cream by reducing the content of transacid related to vibration resistance, emulsion stability and whipping performance. As an oil and fat composition for whipped cream substantially free of trans acid, there is use of transesterified oil of lauric acid oil. However, when this whipped cream fat composition is used, the whipping performance and the texture of the whipped cream are equivalent to those of trans acid-containing whipped cream fat, but in terms of emulsion stability, particularly vibration resistance at low temperatures. Sufficient performance was not obtained.
JP 2002-17256 A JP-A-6-141808

本発明では、実質的にトランス酸を含まず、乳化安定性及びホイップ性に共に優れたホイップクリーム用油脂組成物を提供するものである。   The present invention provides a fat and oil composition for whipped cream that is substantially free of trans acid and is excellent in both emulsion stability and whipping properties.

本発明における第1の発明は、A成分として融点が30〜50℃である油脂を60〜95質量部、B成分として融点10℃以下である植物油脂を5〜40質量部含むホイップクリーム用油脂組成物。
A成分:炭素数8〜12の脂肪酸20〜50質量%、炭素数14〜18の脂肪酸25〜65質量%、及び炭素数20〜24の脂肪酸10〜25質量%からなる混合脂肪酸とグリセロールから構成され、構成脂肪酸の炭素数の総和が36〜48であるトリアシルグリセロールを50〜80質量%含む油脂。
である。
1st invention in this invention is 60-95 mass parts of fats and oils whose melting | fusing point is 30-50 degreeC as A component, and fats and oils for whipped cream containing 5-40 mass parts of vegetable fats and oils whose melting | fusing point is 10 degrees C or less as B component Composition.
Component A: composed of 20 to 50% by mass of fatty acids having 8 to 12 carbon atoms, 25 to 65% by mass of fatty acids having 14 to 18 carbons, and 10 to 25% by mass of fatty acids having 20 to 24 carbons and glycerol And 50 to 80% by mass of triacylglycerol having a total carbon number of 36 to 48 of the constituent fatty acids.
It is.

本発明における第2の発明は、A成分が、構成脂肪酸に炭素数8〜12の飽和脂肪酸を50質量%以上含む油脂と、炭素数20〜24の飽和脂肪酸を50質量%以上含む油脂とのエステル交換油である第1の発明のホイップクリーム用油脂組成物である。   According to a second aspect of the present invention, the component A includes fats and oils containing 50 mass% or more of saturated fatty acids having 8 to 12 carbon atoms in the constituent fatty acids and 50 mass% or more of saturated fatty acids having 20 to 24 carbon atoms. It is a fat and oil composition for whipped cream according to the first aspect of the invention, which is a transesterified oil.

本発明における第3の発明は、第1〜第2のいずれかのホイップクリーム用油脂組成物を原料とするホイップクリームである。   3rd invention in this invention is a whipped cream which uses the oil-fat composition for whipped cream in any one of the 1st-2nd as a raw material.

本発明における第1の発明によれば、実質的にトランス酸を含有しない油脂組成物にもかかわらず、水中油型乳化液の振動耐性や温度安定性等の乳化安定性、短時間でホイップが可能なホイップ性能、ホイップクリームの造花性及び口あたりや口溶け等の食感に優れたホイップクリーム用油脂組成物が提供される。
本発明における第2の発明によれば、第1の発明におけるA成分について、工場生産性良く製造可能なホイップクリーム用油脂組成物が提供される。
本発明における第3の発明によれば、粘稠性・造花性に優れ、且つ口溶け等食感の良いホイップクリームが提供される。
According to the first invention of the present invention, in spite of the oil composition that does not substantially contain trans acid, emulsion stability such as vibration resistance and temperature stability of the oil-in-water emulsion, whip in a short time. An oil / fat composition for whipped cream having excellent whipping performance, artificial nature of whipped cream, and texture such as mouthfeel and melted mouth is provided.
According to 2nd invention in this invention, the fats and oils composition for whipped cream which can be manufactured with sufficient factory productivity is provided about A component in 1st invention.
According to the third aspect of the present invention, there is provided a whipped cream that is excellent in consistency and artificial flower properties and has a good texture such as melting in the mouth.

本発明に使用するホイップクリーム用油脂組成物は、A成分として融点が30〜50℃である油脂を60〜95質量部、B成分として融点10℃以下である植物油脂を5〜40質量部含むホイップクリーム用油脂組成物である。   The oil and fat composition for whipped cream used in the present invention contains 60 to 95 parts by mass of oil and fat having a melting point of 30 to 50 ° C as the A component, and 5 to 40 parts by mass of vegetable oil and fat having a melting point of 10 ° C or less as the B component. It is an oil and fat composition for whipped cream.

(A成分)
本発明において、A成分の油脂は、炭素数8〜12の脂肪酸20〜50質量%、炭素数14〜18の脂肪酸25〜65質量%、及び炭素数20〜24の脂肪酸10〜25質量%からなる混合脂肪酸とグリセロールから構成され、構成脂肪酸の炭素数の総和が36〜48であるトリアシルグリセロールを50〜80質量%含む油脂である。
A成分の油脂の構成脂肪酸は、炭素数8〜12の脂肪酸を20〜50質量%含むことを特徴とする。炭素数8〜12の脂肪酸量が20質量%に満たない場合、ホイップクリームの口あたり、口溶け等の食感が悪くなり、50質量%を超えるとホイップクリームの粘稠性や造花性が悪化することがある。
また、炭素数20〜24の脂肪酸を10〜25質量%含むことを特徴とする。炭素数20〜24の脂肪酸量が10質量%に満たない場合、水中油型乳化液の乳化安定性が悪く、充分な振動耐性が得られず、25質量%を超えるとホイップクリームの口溶けが悪く、食感が悪化することがある。
しかし、上記の炭素数8〜12の脂肪酸含量及び炭素数20〜24の脂肪酸含量の範囲を満たすA成分を融点10℃以下のB成分の油脂とを配合しホイップクリーム用油脂組成物を製造しても、乳化安定性及びホイップ性能が両立したホイップクリーム用油脂を得ることができない場合がある。
(A component)
In this invention, the fats and oils of A component are 20-50 mass% of C8-12 fatty acids, 25-65 mass% of C14-18 fatty acids, and 10-25 mass% of C20-24 fatty acids. It is an oil containing 50 to 80% by mass of triacylglycerol, which is composed of a mixed fatty acid and glycerol, and the total number of carbon atoms of the constituent fatty acid is 36 to 48.
The constituent fatty acid of the fat and oil of component A contains 20 to 50% by mass of a fatty acid having 8 to 12 carbon atoms. When the amount of the fatty acid having 8 to 12 carbon atoms is less than 20% by mass, the mouthfeel of the whipped cream is poor in mouthfeel and the like, and when it exceeds 50% by mass, the viscosity and artificial property of the whipped cream are deteriorated. Sometimes.
Moreover, it contains 10 to 25% by mass of a fatty acid having 20 to 24 carbon atoms. When the amount of fatty acids having 20 to 24 carbon atoms is less than 10% by mass, the emulsion stability of the oil-in-water emulsion is poor and sufficient vibration resistance cannot be obtained, and when it exceeds 25% by mass, the whipped cream is poorly melted in the mouth. , The texture may worsen.
However, a fat composition for whipped cream is produced by blending the component A satisfying the range of the fatty acid content having 8 to 12 carbon atoms and the fatty acid content having 20 to 24 carbon atoms with the fat component B having a melting point of 10 ° C. or less. However, there may be a case where it is impossible to obtain a fat or oil for whipping cream having both emulsion stability and whipping performance.

本発明は、乳化安定性及びホイップ性能が両立したホイップクリーム用油脂を得るためには、A成分の油脂の構成脂肪酸の組成を一定の範囲とするだけではなく、さらに、トリアシルグリセロールにおいて脂肪酸の炭素数の総和が36〜48であるトリアシルグリセロールの量が一定の範囲であることが必要であることを見出して本発明を完成したものである。トリアシルグリセロールの脂肪酸の炭素数の総和とはグリセロールと結合している3個の脂肪酸における炭素数の合計量である。
構成脂肪酸の炭素数の総和が36〜48のトリアシルグリセロールには、その構成脂肪酸として炭素数8〜12の脂肪酸及び炭素数20〜24の脂肪酸の両方を含むトリアシルグリセロールが含まれることになる。
In order to obtain fats and oils for whipping cream having both emulsification stability and whipping performance, the present invention not only makes the composition of the constituent fatty acids of the fats and oils of component A within a certain range, The present invention has been completed by finding that the amount of triacylglycerol having a total carbon number of 36 to 48 needs to be within a certain range. The sum total of the carbon number of the fatty acid of a triacylglycerol is the total amount of carbon number in three fatty acids couple | bonded with glycerol.
The triacylglycerol having 36 to 48 carbon atoms in the constituent fatty acid includes triacylglycerol containing both the fatty acid having 8 to 12 carbon atoms and the fatty acid having 20 to 24 carbon atoms as the constituent fatty acid. .

本発明のA成分の油脂は、トリアシルグリセロールを構成する脂肪酸の炭素数の総和が36〜48であるトリアシルグリセロールを50〜80質量%含むことを特徴とする。50質量%以下もしくは80質量%以上である場合、水中油型乳化液の乳化安定性が悪化するといった問題や水中油型乳化液をホイップする際の時間がかかりすぎるといった問題、ホイップクリームの造花性が悪くなるといった問題、ホイップクリームの口溶けが悪く、食感が悪化するといった問題が発生することがある。
このような脂肪酸組成の油脂は天然界には知られておらず、本発明のA成分の油脂は、脂肪酸とグリセリンとの合成や、天然油脂をエステル交換、水素添加して得ることができる。
炭素数8〜12の脂肪酸を構成成分に多く含む油脂としては、パーム核油、ヤシ油等のようにヤシ科の種子から得られる油脂、及びそれらを分別、水素添加、エステル交換した油脂、MCT(中鎖トリグリセライド)等が挙げられる。また、炭素数20〜24の脂肪酸を構成成分に多く含む油脂としては、例えば、ハイエルシン菜種油や魚油、それらの極度硬化油が知られている。
The fat and oil of the component A of the present invention is characterized by containing 50 to 80% by mass of triacylglycerol having a total carbon number of 36 to 48 of fatty acids constituting triacylglycerol. When the amount is 50% by mass or less or 80% by mass or more, there is a problem that the emulsification stability of the oil-in-water emulsion is deteriorated, a problem that it takes too much time to whip the oil-in-water emulsion, and the artificial nature of whipped cream. May cause problems such as worsening of whipped cream, worsening of mouthfeel and worsening texture.
Oils and fats having such a fatty acid composition are not known in the natural world, and the oils and fats of component A of the present invention can be obtained by synthesizing fatty acids and glycerin, or transesterifying and hydrogenating natural oils and fats.
As fats and oils containing a large amount of fatty acids having 8 to 12 carbon atoms as constituents, fats and oils obtained from palm seeds such as palm kernel oil and palm oil, and oils and fats obtained by fractionation, hydrogenation, and transesterification thereof, MCT (Medium chain triglyceride) and the like. Moreover, as fats and oils which contain many C20-24 fatty acids in a structural component, for example, Hyelsin rapeseed oil, fish oil, and those extremely hardened oils are known.

本発明のA成分の油脂は、炭素数8〜12の飽和脂肪酸を構成成分に50質量%以上含む油脂と炭素数20〜24の飽和脂肪酸を構成成分に50質量%以上含む油脂とのエステル交換油であることが好ましい。
A成分の具体例としては、ヤシ極度硬化油45〜75質量部とMCT0〜20質量部及びハイエルシン菜種極度硬化油30〜40質量部の混合油のエステル交換油脂等が例示できる。
ここで、極度硬化油は、油脂構成脂肪酸に含まれる脂肪酸の二重結合が水素添加により飽和された油脂であり、そのヨウ素価は1以下である。
水素添加は、原料油脂に、主にニッケル触媒を用いて、水添開始温度を120〜160℃、最高温度が180〜230℃となるようにコントロールしながら、水素を注入することによって行うことができる。
エステル交換油を用いる場合、エステル交換はナトリウムメチラート等のアルカリ触媒を用いた方法或いは、リパーゼ等の酵素触媒を用いた方法等が挙げられるが、特に限定はされない。
The fats and oils of the A component of the present invention are transesterified with fats and oils containing 50% by mass or more of saturated fatty acids having 8 to 12 carbon atoms as constituents and fats and oils containing 50% or more by weight of saturated fatty acids having 20 to 24 carbon atoms Oil is preferred.
Specific examples of the component A include transesterified oils and fats of mixed oil of 45 to 75 parts by mass of palm extremely hardened oil, 0 to 20 parts by weight of MCT, and 30 to 40 parts by weight of Hyelin rapeseed extremely hardened oil.
Here, the extremely hardened oil is fat and oil in which the double bond of the fatty acid contained in the fat and fatty acid is saturated by hydrogenation, and the iodine value thereof is 1 or less.
Hydrogenation is performed by injecting hydrogen into the raw oil and fat, mainly using a nickel catalyst while controlling the hydrogenation start temperature to be 120 to 160 ° C. and the maximum temperature to be 180 to 230 ° C. it can.
In the case of using transesterified oil, transesterification includes a method using an alkali catalyst such as sodium methylate or a method using an enzyme catalyst such as lipase, but is not particularly limited.

さらに、本発明において、上記の炭素数8〜12の脂肪酸含量、炭素数20〜24の脂肪酸含量の範囲及び構成脂肪酸の炭素数の総和が36〜48であるトリアシルグリセロール含量の範囲を満たすA成分をB成分の油脂と混合しホイップクリーム用油脂組成物を製造しても、乳化安定性及びホイップ性能が両立したホイップクリーム用油脂を得ることができない場合がある。
本発明では、A成分の油脂の構成脂肪酸の組成及びトリアシルグリセロールの組成を一定の範囲とするだけではなく、さらに、A成分の油脂の融点を30〜50℃に調整する必要があることを見出した。
融点の調整は、低融点油脂及び高融点油脂の種類及び配合比率の調整、そして、その混合油をエステル交換することにより行うことができる。
A成分の融点が30℃未満の場合、水中油型乳化液での振動耐性・温度安定性が良好で、より安定な乳化状態を保つことができるが、ホイップ性能は著しく劣る。また、ホイップクリームを製造した際、粘稠性が弱いホイップクリームとなってしまい、造花したクリームの型が崩れやすい。また、融点が50℃を超える場合、ホイップクリームの口溶けが悪くなってしまう。
さらに、より好ましいA成分の油脂の融点は35〜45℃である。この範囲内であると、水中油型乳化液の乳化安定性がより良好で、且つより良好なホイップ性能を持つホイップクリーム用油脂を得ることができる。また、ホイップクリームを製造した際には、より良好な粘稠性を持ち、造花性が良く、且つより良い口溶けのクリームを得ることができる。
Furthermore, in the present invention, A satisfying the above-mentioned range of the fatty acid content having 8 to 12 carbon atoms, the range of the fatty acid content having 20 to 24 carbon atoms, and the triacylglycerol content range in which the total number of carbon atoms of the constituent fatty acids is 36 to 48. Even when the component is mixed with the component B fat and oil to produce a whipped cream fat composition, it may not be possible to obtain a whipped cream fat that is compatible with emulsification stability and whipping performance.
In the present invention, not only the composition of the fatty acid and triacylglycerol composition of the A component oil and fat are within a certain range, but also the melting point of the A component oil and fat must be adjusted to 30 to 50 ° C. I found it.
The melting point can be adjusted by adjusting the types and blending ratios of the low melting point oil and the high melting point oil, and transesterifying the mixed oil.
When the melting point of the component A is less than 30 ° C., the vibration resistance and temperature stability in the oil-in-water emulsion are good and a more stable emulsified state can be maintained, but the whipping performance is extremely inferior. Moreover, when manufacturing whipped cream, it becomes a whipped cream having a low viscosity, and the shape of the artificial cream tends to collapse. Moreover, when melting | fusing point exceeds 50 degreeC, the mouth melting of whipped cream will worsen.
Furthermore, melting | fusing point of the more preferable fats and oils of A component is 35-45 degreeC. Within this range, the oil and fat for whipping cream having better emulsion stability of the oil-in-water emulsion and better whipping performance can be obtained. Moreover, when manufacturing a whipped cream, it is possible to obtain a cream with better viscosity, better artificial nature, and better melting in the mouth.

(B成分)
本発明において、A成分の油脂のみを使用しても、乳化安定性、特に低温での振動耐性について充分な性能が得られない。そこで、本発明ではA成分の油脂とB成分の油脂とを配合してホイップクリーム用油脂組成物を製造する。
本発明にB成分として使用する植物油脂は、常温にて液状で、融点10℃以下の油脂であり、特に限定されないが、例えば、菜種油、コーン油、大豆油、米油、米糠油、ヒマワリ油、ハイオレイックヒマワリ油、サフラワー油、ハイオレイックサフラワー油、オリーブ油、綿実油、あるいはそれらの分別油等が挙げられ、それらを1種又は2種以上選択することができる。
B成分として、牛脂、豚脂等の分別油等、動物由来の融点10℃以下の油脂を使用した場合、獣由来の風味を有することがあり、ホイップクリームの風味として好ましくないことがある。
(B component)
In the present invention, even if only the component A fat is used, sufficient performance cannot be obtained with respect to emulsion stability, particularly vibration resistance at low temperatures. Therefore, in the present invention, the fat and oil composition for whipped cream is produced by blending the fat and oil of component A and the fat and oil of component B.
The vegetable oil used as the component B in the present invention is an oil that is liquid at room temperature and has a melting point of 10 ° C. or lower, and is not particularly limited. For example, rapeseed oil, corn oil, soybean oil, rice oil, rice bran oil, sunflower oil , High oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, cottonseed oil, or fractionated oils thereof, and one or more of them can be selected.
When fats and oils derived from animals such as beef tallow and pork fat are used as the B component, they may have a beast-derived flavor and may not be preferable as a whipped cream flavor.

(ホイップクリーム用油脂組成物)
本発明のホイップクリーム用油脂組成物は、融点30〜50℃であるA成分の油脂60〜95質量部と融点10℃以下であるB成分の植物油脂5〜40質量部を含む油脂組成物である。
A成分の油脂の含有量が60質量部未満の場合、すなわちB成分の油脂の含有量が40質量部を超える場合、水中油型乳化液の振動耐性・温度安定性が良好で、より安定な乳化状態を保つことができるが、最適なホイップ状態を得るまでに長い時間がかかってしまい、ホイップ性能は著しく劣る。また、ホイップクリームを製造した際、粘稠性が弱いホイップクリームとなってしまい、造花したクリームの型が崩れやすい。A成分の油脂の含有量が95質量部を超える場合、すなわちB成分の油脂の含有量が5質量部未満の場合、水中油型乳化液の振動耐性・温度安定性がなく、乳化安定性が悪くなってしまう場合がある。また、ホイップクリームを製造した際、造花性が悪化し、口溶けが悪くなりやすい。
本発明のホイップクリーム用油脂組成物は、上記の条件を満たすように、A成分とB成分を配合して製造することができる。しかし、A成分とB成分以外の油脂(C成分)も、5〜15質量部の範囲内で配合することができる。
(Oil composition for whipped cream)
The oil / fat composition for whipped cream of the present invention is an oil / fat composition containing 60 to 95 parts by mass of component A oils and fats having a melting point of 30 to 50 ° C. and 5 to 40 parts by mass of component B vegetable oils and fats having a melting point of 10 ° C. or less. is there.
When the content of component A fat is less than 60 parts by mass, that is, when the content of component B fat exceeds 40 parts by mass, the vibration resistance and temperature stability of the oil-in-water emulsion are good and more stable. Although the emulsified state can be maintained, it takes a long time to obtain the optimum whipped state, and the whipping performance is extremely inferior. Moreover, when manufacturing whipped cream, it becomes a whipped cream having a low viscosity, and the shape of the artificial cream tends to collapse. When the content of component A oil and fat exceeds 95 parts by mass, that is, when the content of component B oil and fat is less than 5 parts by mass, the oil-in-water emulsion does not have vibration resistance and temperature stability, and has emulsion stability. It may get worse. Moreover, when producing whipped cream, the artificial nature deteriorates and the mouth melt tends to deteriorate.
The oil and fat composition for whipped cream of the present invention can be produced by blending the A component and the B component so as to satisfy the above conditions. However, fats and oils (C component) other than A component and B component can also be mix | blended within the range of 5-15 mass parts.

C成分の油脂は、融点20〜40℃である実質的にトランス酸を含まない油脂であることが好ましい。例として、パーム油、パーム核油、ヤシ油のような天然の可塑性油脂、及びそれらを分別した油脂、それらのエステル交換油、天然の植物油脂の極度硬化油等且つ/又は各種の乳脂が挙げられる。
C成分はヤシ油やパーム核油等のラウリン系油脂の極度硬化油であることがより好ましい。これらの油脂を上記の範囲内で配合した場合、ホイップ後のクリームの粘稠性及び造花状態を向上させることができる。
さらに、本発明のホイップクリーム用油脂組成物は、構成脂肪酸100質量部中に飽和脂肪酸を60〜95質量部含むことが好ましい。構成脂肪酸中の飽和脂肪酸が60質量部未満の場合、ホイップクリームの粘稠性が下がり、クリームの型が崩れる等、造花性が悪くなる。飽和脂肪酸が95質量部を超えて含まれる場合、ホイップクリームの口溶けが悪くなりやすい。
The component C fat is preferably a fat having a melting point of 20 to 40 ° C. and substantially free of trans acid. Examples include natural plastic oils and fats such as palm oil, palm kernel oil and palm oil, and oils and oils obtained by separating them, transesterified oils, extremely hardened oils of natural vegetable oils, and / or various types of milk fats. It is done.
The component C is more preferably an extremely hardened oil of lauric fats such as coconut oil and palm kernel oil. When these fats and oils are blended within the above range, the viscosity and artificial state of the cream after whipping can be improved.
Furthermore, it is preferable that the fats and oils composition for whipped cream of this invention contains 60-95 mass parts of saturated fatty acids in 100 mass parts of constituent fatty acids. When the saturated fatty acid in the constituent fatty acid is less than 60 parts by mass, the artificial nature of the whipped cream is lowered and the shape of the cream is broken, resulting in poor artificial nature. When the saturated fatty acid is contained in an amount exceeding 95 parts by mass, the melting of the whipped cream tends to deteriorate.

(ホイップクリーム)
本発明のホイップクリーム用油脂組成物は、これに水、乳化剤、酸化防止剤、着香料、着色料、保存料等を加えて水中油型乳化液を形成し、これを手だて、電動泡立て機、縦型ケーキミキサー、プレッシャーミキサー等で空気を抱き込ませるように撹拌し、ホイップさせる。
水中油型乳化液は、本発明のホイップクリーム用油脂組成物100質量部に水100〜150質量部加え、乳化剤を加えて乳化する。添加する乳化剤としては、特に制限されないが、例えばレシチン、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタンモノステアレート、ポリオキシエチレンソルビタンモノグリセリド等が挙げられる。これらの乳化剤は単独で用いることもでき、又は2種類以上を組み合わせて用いることもできる。乳化する方法としては、撹拌機、高速乳化機等を用いる方法や、必要に応じ、バルブ式ホモジナイザー、ホモミキサー、コロイドミル等の均質化装置を用いる方法等が挙げられる。
(Whipped cream)
The oil and fat composition for whipped cream of the present invention is added with water, an emulsifier, an antioxidant, a flavoring agent, a coloring agent, a preservative and the like to form an oil-in-water emulsion, Stir in a vertical cake mixer, pressure mixer, etc. so that air is entrapped, and whipped.
The oil-in-water emulsion is emulsified by adding 100 to 150 parts by mass of water to 100 parts by mass of the oil / fat composition for whipped cream of the present invention and adding an emulsifier. The emulsifier to be added is not particularly limited. For example, lecithin, glycerol fatty acid ester, glycerol acetate fatty acid ester, glycerol lactate fatty acid ester, glycerol succinate fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose fatty acid ester, Examples thereof include sugar acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more. Examples of the emulsification method include a method using a stirrer, a high-speed emulsifier, and the like, and a method using a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill, if necessary.

製造される水中油型乳化液は、この形態で流通し、最終使用者である製菓工場や洋菓子店等で必要に応じてその都度ホイップしてホイップクリームが製造されることから、保存時の安定性が要求される。水中油型乳化液の安定性は、冷蔵(3℃〜10℃)保存時で60日間安定であることが好ましい。   The oil-in-water emulsions that are produced are distributed in this form, and whipped cream is produced by whipping each time at the confectionery factory or confectionery store that is the end user. Sex is required. The stability of the oil-in-water emulsion is preferably stable for 60 days when stored in a refrigerator (3 ° C. to 10 ° C.).

本発明のホイップクリームは、本発明のホイップクリーム用油脂組成物を原料とし、これを乳化した水中油型乳化液の油層部及び水層部に、必要に応じ、安定剤、蛋白質、糖類、果汁、ジャム、カカオ及びカカオ製品、コーヒー及びコーヒー製品等の呈味成分、調味料、着香料、着色料、保存料、酸化防止剤、pH調整剤等を加えて製造される。
安定剤としては、例えばリン酸塩(ヘキサメタリン酸、第2リン酸、第1リン酸)、クエン酸のアルカリ金属塩(カリウム、ナトリウム等)、グアーガム、キサンタンガム、タマリンドガム、カラギーナン、アルギン酸塩、ファーセルラン、ローカストビーンガム、ペクチン、カードラン、澱粉、化工澱粉、結晶セルロース、ゼラチン、デキストリン、寒天、デキストラン等の安定剤が挙げられる。
The whipped cream of the present invention is made from the oil-and-fat composition for whipped cream of the present invention as a raw material, and if necessary, a stabilizer, protein, saccharide, fruit juice , Jam, cacao and cacao products, coffee and coffee products, and other flavoring ingredients, seasonings, flavorings, colorants, preservatives, antioxidants, pH adjusters and the like.
Examples of stabilizers include phosphates (hexametaphosphoric acid, diphosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum, xanthan gum, tamarind gum, carrageenan, alginate, fur Examples of the stabilizer include cellulan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, and dextran.

蛋白質としては、例えばα−ラクトアルブミンやβ−ラクトグロブリン、血清アルブミン等のホエイ蛋白質、カゼイン、その他の乳蛋白質、低密度リポ蛋白質、ホスビチン、リベチン、リン糖蛋白質、オボアルブミン、コンアルブミン、オボムコイド等の卵蛋白質、グリアジン、グルテニン、プロラミン、グルテリン等の小麦蛋白質、その他動物性及び植物性蛋白質等の蛋白質が挙げられる。
糖類としては、例えばブドウ糖、果糖、ショ糖、麦芽糖、酵素糖化水飴、乳糖、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、オリゴ糖、還元糖ポリデキストロース、ソルビトール、還元乳糖、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、ステビア、アスパルテーム等の糖類が挙げられる。
Examples of proteins include whey proteins such as α-lactalbumin, β-lactoglobulin, and serum albumin, casein, other milk proteins, low density lipoprotein, phosvitin, libetin, phosphoglycoprotein, ovalbumin, conalbumin, ovomucoid, etc. Egg proteins, wheat proteins such as gliadin, glutenin, prolamin, and glutelin, and other proteins such as animal and vegetable proteins.
Examples of the saccharide include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Examples thereof include saccharides such as xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia and aspartame.

以下に、実施例及び比較例を挙げ、本発明をさらに詳しく説明する。   Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

表1−1及び表1−2に実施例に使用する油脂成分の構成脂肪酸組成の分析例を示す。脂肪酸含有量は基準油脂分析法2.4.2.1−1996にて分析を行った。
製造例1〜16
A成分として以下の製造例1〜16を製造した。
製造例1:パーム核極度硬化油、ハイエルシン菜種極度硬化油、及びMCT(製品名:パナセート810、日本油脂株式会社製)のエステル交換
油製造例2:パーム核極度硬化油、ハイエルシン菜種極度硬化油、及び菜種油のエステル交換油
製造例3及び11:ヤシ極度硬化油、ハイエルシン菜種極度硬化油、及びMCTのエステル交換油
製造例4及び5:ヤシ極度硬化油、及びハイエルシン菜種極度硬化油のエステル交換油
製造例6:ヤシ極度硬化油、ハイエルシン菜種極度硬化油、及びMCTの配合油
製造例7及び8:パーム核極度硬化油、及びハイエルシン菜種極度硬化油のエステル交換油
製造例9:ハイエルシン菜種極度硬化油、及び菜種油のエステル交換油
製造例10:菜種油を定法により部分水添した油脂(ヨウ素価:73.4)
製造例12:ヤシ極度硬化油、及びハイエルシン菜種極度硬化油の配合油
製造例13:製造例1と製造例3との配合油
製造例14:製造例2と製造例3との配合油
製造例15及び16:製造例1と製造例4との配合油
Table 1-1 and Table 1-2 show analysis examples of the constituent fatty acid composition of the fat and oil component used in the examples. The fatty acid content was analyzed by the standard fat analysis method 2.4.2.1-1996.
Production Examples 1-16
The following production examples 1 to 16 were produced as the component A.
Production Example 1: Palm kernel extremely hardened oil, Hyelsin rapeseed extremely hardened oil, and transesterified oil of MCT (product name: Panacet 810, manufactured by Nippon Oil & Fats Co., Ltd.) Production Example 2: Palm core extremely hardened oil, Hyelsin rapeseed extremely hardened oil And rapeseed oil transesterification oil production examples 3 and 11: palm extremely hardened oil, Hyelsin rapeseed extremely hardened oil, and MCT transesterified oil production examples 4 and 5: transesterification of coconut extremely hardened oil and Hyelsin rapeseed extremely hardened oil Oil production example 6: Palm extremely hardened oil, Hyelsin rapeseed extremely hardened oil, and MCT blended oil Production Examples 7 and 8: Palm kernel extremely hardened oil, and Hyelsin rapeseed extremely hardened oil transesterified oil Production Example 9: Hyelsin rapeseed extreme Hardened oil and transesterified oil of rapeseed oil Production Example 10: Fat and oil obtained by partially hydrogenating rapeseed oil by a conventional method (iodine value: 73.4
Production Example 12: Blended oil production example of coconut extremely hardened oil and Hyelsin rapeseed extremely hardened oil 13: Blended oil of Production Example 1 and Production Example 3 Production Example 14: Blended oil production example of Production Example 2 and Production Example 3 15 and 16: Oil blended in Production Example 1 and Production Example 4

Figure 2008161106
Figure 2008161106

極度硬化油の水素添加方法及び条件を以下に示す。反応器中に原料油を仕込み、水素を0.1MPaの圧力で吹き込みながら、撹拌しつつ150℃まで加熱した。その後、ニッケル触媒0.1〜0.2質量部を反応器内に投入し、190℃で水素を0.3Mpaの圧力で吹き込みながら、撹拌し水素を添加した。ヨウ素価を基準油脂分析法2.3.4.1−1996にて分析し、その値が1以下になった時点で水素の吹き込み及び撹拌を止め、反応を停止した。その後、油温を100〜120℃に冷却し白土を3質量部加えて濾過した。   The hydrogenation method and conditions of the extremely hardened oil are shown below. The raw material oil was charged into the reactor, and heated to 150 ° C. with stirring while blowing hydrogen at a pressure of 0.1 MPa. Thereafter, 0.1 to 0.2 parts by mass of a nickel catalyst was charged into the reactor, and the mixture was stirred and hydrogen was added while blowing hydrogen at a pressure of 0.3 Mpa at 190 ° C. The iodine value was analyzed by the standard fat analysis method 2.3.4.1-1996, and when the value became 1 or less, hydrogen blowing and stirring were stopped, and the reaction was stopped. Thereafter, the oil temperature was cooled to 100 to 120 ° C., 3 parts by mass of white clay was added, and the mixture was filtered.

エステル交換油の反応方法及び条件を以下に示す。反応容器に原料混合油を仕込み、窒素気流中、撹拌しつつ加熱した。100℃〜120℃の状態で3時間以上この状態を保ち、油脂中の水分が100ppm以下になるまで脱水した。その後、油脂を80℃まで冷却し、ナトリウムメチラートを0.1〜0.2質量部加え、撹拌下窒素気流中で30分間反応させた。反応液に70℃の温水を加え撹拌した後、静置して油層と水層を分離する温水洗浄を行った。分離した水層のpHが8以下になるまで温水洗浄を繰り返した後、窒素気流中、撹拌しつつ加熱し、100℃〜120℃で水分が蒸発しなくなるまで脱水した。次いで、活性白土を3質量部加え15分間脱色した後、濾過した。
なお、エステル交換前後の油脂(製造例3及び6)について、炭素数の総和が36〜48であるトリアシルグリセロールの組成変化を表6に示した。表2に示すようにエステル交換後の油脂は、炭素数の総和が36〜48であるトリアシルグリセロールの総和が増加していることが確認された。
The reaction method and conditions of the transesterified oil are shown below. The raw material mixed oil was charged into the reaction vessel and heated with stirring in a nitrogen stream. This state was maintained for 3 hours or more in the state of 100 ° C. to 120 ° C., and dehydration was performed until the water content in the fats and oils became 100 ppm or less. Thereafter, the oil and fat was cooled to 80 ° C., 0.1 to 0.2 parts by mass of sodium methylate was added, and the mixture was reacted for 30 minutes in a nitrogen stream with stirring. To the reaction solution, 70 ° C. warm water was added and stirred, and then allowed to stand to perform warm water washing for separating the oil layer and the aqueous layer. Washing with hot water was repeated until the pH of the separated aqueous layer was 8 or less, and then heating was performed in a nitrogen stream while stirring, and dehydration was performed until water no longer evaporated at 100 ° C to 120 ° C. Next, 3 parts by mass of activated clay was added and decolorized for 15 minutes, followed by filtration.
Table 6 shows the composition change of triacylglycerol having a total carbon number of 36 to 48 for the fats and oils (Production Examples 3 and 6) before and after transesterification. As shown in Table 2, it was confirmed that in the fats and oils after the transesterification, the total sum of triacylglycerols having a total carbon number of 36 to 48 was increased.

Figure 2008161106
Figure 2008161106

油脂組成中のトリアシルグリセロールの構成脂肪酸の炭素数の総和についての分析は、ガスクロマトグラフィー法(基準油脂分析法2.4.6.1−1996に準じる)にて、分析を行った。   The analysis of the total number of carbon atoms of the constituent fatty acids of triacylglycerol in the oil / fat composition was performed by gas chromatography (according to the standard oil / fat analysis method 2.4.6.1-1996).

製造例1〜16の油脂について、構成脂肪酸の炭素数の総和が36〜48であるトリアシルグリセロールの総和(質量部、表中、C36〜C48TGの総和と略す。)、炭素数8〜12、炭素数14〜18及び炭素数20〜24の脂肪酸の含有量、融点を表3−1、表3−2及び表4に示した。脂肪酸含有量は上記方法にて、融点は基準油脂分析法2.2.4.2−1996にて分析を行った。   About the fats and oils of Production Examples 1 to 16, the total sum of triacylglycerols having a total carbon number of constituent fatty acids of 36 to 48 (part by mass, abbreviated as the sum of C36 to C48TG in the table), 8 to 12 carbon atoms, Tables 3-1, 3-2 and 4 show the contents and melting points of fatty acids having 14 to 18 carbon atoms and 20 to 24 carbon atoms. The fatty acid content was analyzed by the above method, and the melting point was analyzed by the standard oil analysis method 2.2.4.2-1996.

Figure 2008161106
Figure 2008161106

Figure 2008161106
Figure 2008161106

〔実施例1〜12〕
上記の製造例の油脂を用いて、表5の配合に従い、B成分である液状油及びC成分であるヤシ極度硬化油をそれぞれ混合し、実施例1〜12のホイップクリーム用油脂を製造した。また、実施例1〜12のホイップクリーム用油脂組成物を用いて下記の方法で水中油型乳化液及びホイップクリームを製造し、水中油型乳化液の乳化安定性(振動耐性、温度安定性)及びホイップ性(ホイップ時間、オーバーラン)、ホイップクリームの性能(粘稠性、造花状態、食感)について評価を行い、その結果を表5に示した。なお、C成分のヤシ極度硬化油は上記の水素添加方法により製造した。
[Examples 1 to 12]
Using the fats and oils of the above production examples, according to the formulation of Table 5, the liquid oil as the B component and the palm extremely hardened oil as the C component were mixed to produce the fats and oils for whipped cream of Examples 1 to 12. Moreover, the oil-in-water type emulsion and whipped cream are manufactured by the following method using the oil-and-fat composition for whipped cream of Examples 1-12, and the emulsion stability (vibration tolerance, temperature stability) of an oil-in-water type emulsion. And whipping property (whipping time, overrun) and performance (viscosity, artificial flower state, texture) of whipped cream were evaluated, and the results are shown in Table 5. C component palm extremely hardened oil was produced by the above hydrogenation method.

(水中油型乳化液の製造方法)
まず、水49.48質量部を70℃に昇温し、撹拌しながら脱脂粉乳4質量部、ヘキサメタリン酸ナトリウム0.12質量部を溶解させた水相部を用意した。上記の実施例のホイップクリーム用油脂45質量部に、予めレシチン0.64質量部、ショ糖脂肪酸エステル0.22質量部、モノグリセリン脂肪酸エステル0.18質量部、ポリグリセリン脂肪酸エステル0.11質量部、ソルビタン脂肪酸エステル0.25質量部を溶解させた油相部を用意し、上記の水相部に加え混合撹拌し予備乳化液を調整した。予備乳化後、高圧均質機(三和機械(株)製)を用いて圧力11MPaで均質化し、それを冷却した。その後、冷蔵庫で24時間エージングを行った。
(Method for producing oil-in-water emulsion)
First, 49.48 parts by mass of water was heated to 70 ° C., and 4 parts by mass of skim milk powder and 0.12 parts by mass of sodium hexametaphosphate were dissolved while stirring. In 45 parts by mass of the fats and oils for whipped cream of the above example, 0.64 parts by mass of lecithin, 0.22 parts by mass of sucrose fatty acid ester, 0.18 parts by mass of monoglycerin fatty acid ester, 0.11 part by mass of polyglycerin fatty acid ester Part and an oil phase part in which 0.25 part by mass of sorbitan fatty acid ester was dissolved were added to the above aqueous phase part and mixed and stirred to prepare a preliminary emulsion. After preliminary emulsification, the mixture was homogenized at a pressure of 11 MPa using a high-pressure homogenizer (manufactured by Sanwa Kikai Co., Ltd.) and cooled. Thereafter, aging was performed in the refrigerator for 24 hours.

得られた水中油型乳化液の乳化安定性(振動耐性、温度安定性)及びホイップ性(ホイップ時間、オーバーラン)、また、ホイップクリームの性能(粘稠性、造花状態、食感)の評価は下記の方法で行った。
(評価方法)
(1)振動耐性:振動機を用い、容器に入れた水中油型乳化液を7℃の状態で180回/分の速さで水平方向に3時間振動させ、粘度計(BROOKFIELD社製)を用いて水中油型乳化液の粘度を測定し評価した。
◎:振動後の水中油型乳化液の粘度が500cp未満
○:振動後の水中油型乳化液の粘度が500cp以上1000cp未満
△:振動後の水中油型乳化液の粘度が1000cp以上
×:振動後の水中油型乳化液が固化
(2)温度安定性(ヒートショック試験):冷蔵庫で24時間エージングを行った水中油型乳化液を30℃の恒温槽に7時間静置し、粘度計(BROOKFIELD社製)を用いて水中油型乳化液の粘度を測定し評価した。
◎:ヒートショック後の水中油型乳化液の粘度が500cp未満
○:ヒートショック後の水中油型乳化液の粘度が500cp以上1000cp未満
△:ヒートショック後の水中油型乳化液の粘度が1000cp以上
×:ヒートショック後の水中油型乳化液が固化
(3)ホイップ時間:水中油型乳化液600g及び砂糖60gを容器に仕込み、ホイッパーを装着したホバートミキサー(関東混合機社製)を用いて2速でホイップした。そして、オーバーランが最大の値を示すのに要した時間を求めた。ホイップ時間について10分未満は良好と判断される。
Evaluation of emulsification stability (vibration resistance, temperature stability) and whipping properties (whipping time, overrun) of the obtained oil-in-water emulsion, and whipped cream performance (viscosity, artificial state, texture) Was carried out by the following method.
(Evaluation methods)
(1) Vibration resistance: Using a vibrator, the oil-in-water emulsion in a container was vibrated in the horizontal direction at a speed of 180 times / minute for 3 hours at 7 ° C, and a viscometer (manufactured by BROOKFIELD) was The viscosity of the oil-in-water emulsion was measured and evaluated.
A: The viscosity of the oil-in-water emulsion after vibration is less than 500 cp. O: The viscosity of the oil-in-water emulsion after vibration is 500 cp or more and less than 1000 cp. Δ: The viscosity of the oil-in-water emulsion after vibration is 1000 cp or more. Later oil-in-water emulsion solidifies (2) Temperature stability (heat shock test): The oil-in-water emulsion after aging in a refrigerator for 24 hours is left in a thermostatic bath at 30 ° C. for 7 hours, and a viscometer ( BROOKFIELD) was used to measure and evaluate the viscosity of the oil-in-water emulsion.
A: The viscosity of the oil-in-water emulsion after heat shock is less than 500 cp B: The viscosity of the oil-in-water emulsion after heat shock is 500 cp or more and less than 1000 cp B: The viscosity of the oil-in-water emulsion after heat shock is 1000 cp or more X: Oil-in-water emulsion after heat shock solidifies (3) Whip time: 2 using a Hobart mixer (manufactured by Kanto Mixer) equipped with 600 g of oil-in-water emulsion and 60 g of sugar in a container and equipped with a whipper Whip at speed. Then, the time required for the overrun to show the maximum value was obtained. A whipping time of less than 10 minutes is considered good.

(4)オーバーラン:ホイップしたクリームを適度な時間にサンプリングし、下記の式により増加体積割合を算出した。そして、その最大値を下記の4段階で評価した。
〔(一定容積の水中油型乳化液の重量−同容積のホイップ後のクリーム重量)/(同容積のホイップ後のクリーム重量)〕×100(%)
◎:150以上 ○:100以上150未満
△:100未満 ×:ホイップ不可能
(5)粘稠性:レオメーター(サン科学社製、圧縮弾性アダプター使用)により、オーバーランが最大値を示した時点のホイップクリームの粘稠度合を測定し評価した。
◎:最良 ○:良好 △:やや良好 ×:不良
(4) Overrun: The whipped cream was sampled at an appropriate time, and the increased volume ratio was calculated by the following formula. And the maximum value was evaluated in the following four steps.
[(Weight of a fixed volume of oil-in-water emulsion−weight of cream after whipping of the same volume) / (weight of cream after whipping of the same volume)] × 100 (%)
◎: 150 or more ○: 100 or more and less than 150 △: Less than 100 ×: Impossible whipping (5) Viscosity: When the overrun shows the maximum value by a rheometer (made by Sun Kagaku Co., Ltd., using a compression elastic adapter) The consistency of whipped cream was measured and evaluated.
◎: Best ○: Good △: Slightly good ×: Poor

(6)造花状態:ホイップ後のクリームを絞り袋を使用して造花したときの絞り易い、造花物の形状、キメの状態等を総合評価した。
◎:最良・・・絞り易い。造花物がきれい。キメが良好
○:良好・・・絞り易い。造花物がややダレている。気泡少し壊れている。
△:不良・・・絞りにくい。造花物がダレている。気泡が壊れている。
(6) Artificial state: Comprehensive evaluation was made of the shape of the artificial flower, the textured state, etc., which are easy to squeeze when the cream after whipping is made using a squeeze bag.
A: Best ... Easy to squeeze. Artificial flowers are beautiful. Good texture ○: Good: Easy to squeeze. Artificial flowers are slightly sagging. Bubbles are a bit broken.
Δ: Defect: difficult to squeeze. Artificial flowers are dripping. Bubbles are broken.

×:不良・・・絞りにくい。造花物がアレている。
(7)食感:口に含んだときに感じる油っぽさ、口溶け、爽快さ等の口当たりを評価した。
◎:最良 ○:良好 △:やや良好 ×:不良
X: Defect ... It is difficult to squeeze. There are artificial flowers.
(7) Texture: Mouth feel such as oiliness, melting in the mouth, refreshingness, etc. felt when put in the mouth was evaluated.
◎: Best ○: Good △: Slightly good ×: Poor

〔比較例1〜9〕
上記の製造例で得られた各油脂を用いて、表6の配合に従い、それぞれをB成分やC成分と混合し、比較例1〜9のホイップクリーム用油脂組成物を製造した。また、比較例1〜9のホイップクリーム用油脂組成物を用いて水中油型乳化液及びホイップクリームを上記の方法により製造し、水中油型乳化液の乳化安定性(振動耐性、温度安定性)及びホイップ性(ホイップ時間、オーバーラン)、ホイップクリームの性能(粘稠性、造花状態、食感)について上記の方法により評価を行い、その結果も表6に示した。
[Comparative Examples 1-9]
Using each of the oils and fats obtained in the above production examples, each was mixed with the B component and the C component in accordance with the formulation of Table 6 to produce the whipped cream oil and fat compositions of Comparative Examples 1 to 9. Moreover, the oil-in-water emulsion and the whipped cream were produced by the above-described methods using the whipped cream oil compositions of Comparative Examples 1 to 9, and the emulsion stability (vibration resistance, temperature stability) of the oil-in-water emulsion was prepared. The whipping properties (whipping time, overrun) and the performance of the whipped cream (viscosity, artificial flower state, texture) were evaluated by the above methods. The results are also shown in Table 6.

Figure 2008161106
Figure 2008161106

Figure 2008161106
Figure 2008161106

本発明の実施例において、いずれもホイップクリーム用油脂として良好な性能が得られた。
比較例1〜3はA成分とB成分の比率が本発明で特定される範囲外の例、比較例4〜8はA成分として本発明で特定される範囲外の油脂を使用した例であるが、いずれも実施例と同等のホイップクリーム用油脂としての性能は得られなかった。なお、比較例9はトランス酸を大量に含む場合の例である。
In the examples of the present invention, good performance was obtained as whipped cream oils.
Comparative Examples 1 to 3 are examples in which the ratio of the A component and the B component is outside the range specified in the present invention, and Comparative Examples 4 to 8 are examples using oils and fats outside the range specified in the present invention as the A component. However, none of the performances as fats and oils for whipped cream equivalent to those in Examples were obtained. Comparative Example 9 is an example in the case of containing a large amount of trans acid.

Claims (3)

A成分として融点が30〜50℃である油脂を60〜95質量部、B成分として融点10℃以下である植物油脂を5〜40質量部含むホイップクリーム用油脂組成物。
A成分:炭素数8〜12の脂肪酸20〜50質量%、炭素数14〜18の脂肪酸25〜65質量%、及び炭素数20〜24の脂肪酸10〜25質量%からなる混合脂肪酸とグリセロールから構成され、構成脂肪酸の炭素数の総和が36〜48であるトリアシルグリセロールを50〜80質量%含む油脂。
An oil and fat composition for whipped cream comprising 60 to 95 parts by mass of an oil and fat having a melting point of 30 to 50 ° C as the A component and 5 to 40 parts by mass of a vegetable oil and fat having a melting point of 10 ° C or less as the B component.
Component A: composed of 20 to 50% by mass of fatty acids having 8 to 12 carbon atoms, 25 to 65% by mass of fatty acids having 14 to 18 carbons, and 10 to 25% by mass of fatty acids having 20 to 24 carbons and glycerol And 50 to 80% by mass of triacylglycerol having a total carbon number of 36 to 48 of the constituent fatty acids.
A成分が、構成脂肪酸に炭素数8〜12の飽和脂肪酸を50質量%以上含む油脂と、炭素数20〜24の飽和脂肪酸を50質量%以上含む油脂とのエステル交換油である請求項1記載のホイップクリーム用油脂組成物。   The component A is a transesterified oil composed of an oil and fat containing 50 mass% or more of a saturated fatty acid having 8 to 12 carbon atoms in the constituent fatty acid and an oil or fat containing 50 mass% or more of a saturated fatty acid having 20 to 24 carbon atoms. Oil composition for whipped cream. 請求項1及び請求項2に記載のホイップクリーム用油脂組成物を原料とするホイップクリーム。   The whipped cream which uses the oil-and-fat composition for whipped cream of Claim 1 and Claim 2 as a raw material.
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