JP2009000090A - Oil and fat composition for buttercream - Google Patents
Oil and fat composition for buttercream Download PDFInfo
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- JP2009000090A JP2009000090A JP2007166966A JP2007166966A JP2009000090A JP 2009000090 A JP2009000090 A JP 2009000090A JP 2007166966 A JP2007166966 A JP 2007166966A JP 2007166966 A JP2007166966 A JP 2007166966A JP 2009000090 A JP2009000090 A JP 2009000090A
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Abstract
Description
本発明は、フィリング、トッピング、及びサンド用途に好適に使用されるバタークリーム用油脂組成物及びこれを原料とするバタークリームに関する。 TECHNICAL FIELD The present invention relates to an oil / fat composition for butter cream suitably used for filling, topping, and sand applications, and a butter cream using the same as a raw material.
バタークリームは、無水クリームあるいは油中水型クリームであり、クッキー、ビスケット、バターケーキ等のフィリング、トッピング及びサンド用途等に使用されている。例えば、ビスケットやゴーフル等におけるサンド用途には、ショートニング形態の油脂組成物を原料とし、これに粉糖及び呈味成分等を混合・撹拌して製造された無水のバタークリームが使用されている。また、ケーキのフィリング、トッピング、サンド用途にはショートニングまたはマーガリンの形態の油脂組成物を原料とし、これにシロップ、呈味成分などを混合し撹拌して製造されたバタークリームが使用されている。 Butter cream is an anhydrous cream or a water-in-oil cream and is used for filling, topping and sanding of cookies, biscuits, butter cakes, and the like. For example, an anhydrous butter cream produced by mixing and stirring powdered sugar, a taste component and the like with a shortening-type oil and fat composition as a raw material is used for sand use in biscuits, gourds and the like. In addition, butter cream produced by mixing and stirring a syrup, a flavoring ingredient, and the like with a fat or oil composition in the form of shortening or margarine as a raw material is used for cake filling, topping and sanding.
これらバタークリームを製造する際に使用される油脂組成物に求められる性能としては、油脂組成物に呈味成分等を混合・撹拌し、さらにこれをホイップし保形するので、液状、固体状ではなく、適度な硬さを有する可塑性が必要である。また、季節に対応し広い温度範囲での可塑性、ホイップ性が要求される。また、その油脂組成物を使用して製造したバタークリームでは、口当たりや口溶け等の良好な食感が求められる。
これまでは、このような性能が求められる油脂組成物の原料として各種動植物油脂の部分硬化油（部分水添油）が広く用いられてきた。これら部分硬化油には、通常、構成脂肪酸中にトランス酸が１０〜５０質量％程度含まれており、トランス酸の結晶特性により、可塑性、ホイップ性、口溶けの良さなどのバタークリーム用油脂組成物に求められる機能が得られる。
The performance required for the oil and fat composition used when producing these butter creams is to mix and stir the flavor components and the like in the oil and fat composition, and then whip and retain the shape. However, plasticity having an appropriate hardness is required. In addition, plasticity and whipability in a wide temperature range corresponding to the season are required. Moreover, in the butter cream manufactured using the oil-and-fat composition, favorable food texture, such as a mouthfeel and a melt in a mouth, is calculated | required.
Until now, partially hardened oils (partially hydrogenated oils) of various animal and vegetable oils and fats have been widely used as raw materials for oil and fat compositions that require such performance. These partially hardened oils usually contain about 10 to 50% by mass of trans acid in the constituent fatty acid. Depending on the crystal characteristics of trans acid, the fat and oil composition for butter cream such as plasticity, whipping property and good meltability in mouth. The required function is obtained.
トランス酸は、天然油脂中にはほとんど存在せず、反芻動物由来の油脂に１０質量％未満含まれているに過ぎない。近年の研究では、この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が健康へ悪影響を及ぼす懸念があるため、油脂中のトランス酸含量を少なくした方が好ましく、デンマークでは、２００４年より国内の食品について油脂中のトランス酸含有率を２％以下にしなければならないとの制限を設けている。そのため、バタークリーム用油脂組成物中のトランス酸の含有量は２％以下が一つの目標とされる。 Trans acids are hardly present in natural fats and oils, and are contained only in less than 10% by mass in ruminant-derived fats and oils. Recent studies have reported that this trans acid increases the LDL / HDL cholesterol ratio in plasma and causes cardiovascular disease. Thus, since there is a concern that excessive intake of trans acid may adversely affect health, it is preferable to reduce the content of trans acid in fats and oils. In Denmark, trans acid in fats and oils has been used in domestic foods since 2004. There is a restriction that the content must be 2% or less. Therefore, the target of the trans acid content in the fat or oil composition for butter cream is 2% or less.
トランス酸を含む部分硬化油を用いたバタークリーム用油脂組成物に代替する油脂組成物としては、パーム系油脂を用いた油脂組成物（特許文献１）、エステル交換油（特許文献２）、可塑性油脂に特定の油脂を添加した油脂組成物（特許文献３）が開示されている。 As an oil and fat composition that substitutes for an oil and fat composition for butter cream using a partially cured oil containing trans acid, an oil and fat composition using palm-based oil and fat (Patent Document 1), transesterified oil (Patent Document 2), and plasticity An oil and fat composition (Patent Document 3) in which a specific oil and fat is added to the oil and fat is disclosed.
しかし、特許文献１に記載されている油脂組成物では、可塑性が十分でなく、特定の乳化剤を使用しなければホイップ性が得られない、さらに、製造したバタークリームの口溶け感に劣るといった問題があった。
特許文献２に記載されているエステル交換油の使用では、油脂の可塑性と製造されるバタークリームの口溶けの良さを両立させることが難しく、開示される組成では可塑性が十分ではないとの問題があった。
また、特許文献１及び２において記載されている油脂組成物は、その目的に応じて、油脂組成物の可塑性をその都度ごとに設計する必要がある。一方、特許文献３に記載されている油脂組成物は、特定の添加油脂を製造し、これをマーガリン、ショートニングとして使用される汎用の可塑性油脂組成物に添加することで、ホイップ性、可塑性のある油脂組成物を製造することができる。この場合、特定の添加油脂を硬さの異なる可塑性油脂に添加することにより、１種の添加用油脂から様々な硬さのバリエーションのバタークリーム用油脂組成物を製造でき、広い使用目的での汎用性を得ることができることになる。しかし、特許文献３に開示される油脂組成物は、トランス酸を含む部分硬化油を用いた場合と比較し、充分なホイップ性が得られないといった問題があった。
The use of the transesterified oil described in Patent Document 2 has a problem that it is difficult to achieve both the plasticity of fats and oils and the good meltability of the butter cream to be produced, and the disclosed composition does not have sufficient plasticity. It was.
In addition, the oil and fat composition described in Patent Documents 1 and 2 needs to design the plasticity of the oil and fat composition every time according to the purpose. On the other hand, the oil / fat composition described in Patent Document 3 produces a specific added oil / fat, and is added to a general-purpose plastic oil / fat composition used as margarine and shortening, thereby providing whipping and plasticity. An oil-and-fat composition can be manufactured. In this case, by adding specific added fats and oils to plastic fats having different hardnesses, it is possible to produce fat and oil compositions for butter creams of various hardness variations from one kind of added fats and oils. You can get sex. However, the oil and fat composition disclosed in Patent Document 3 has a problem that sufficient whipping properties cannot be obtained as compared with the case of using a partially hardened oil containing trans acid.
以上のように、バタークリーム用油脂組成物には良好な可塑性、ホイップ性、バタークリームを製造した際の良好な口溶けが求められ、トランス酸を含む部分硬化油を用いた場合、これらの物性を全て満たす油脂組成物が要望されている。しかしながら、トランス酸を含まずに、これらの物性において、優れた性能を示すバタークリーム用油脂組成物は未だ提供されていない。 As described above, the oil composition for butter cream is required to have good plasticity, whipping property, and good mouth melting when producing butter cream, and when using a partially hardened oil containing trans acid, these physical properties are There is a demand for an oil and fat composition that satisfies all requirements. However, an oil and fat composition for butter cream that does not contain trans acid and exhibits excellent performance in these physical properties has not yet been provided.
本発明は、特定の添加用油脂（Ａ成分）と特定範囲の硬さを有する可塑性油脂（Ｂ成分）とを一定の範囲内で配合することで、従来の部分硬化油を用いたバタークリーム用油脂組成物と同程度以上の物性を維持できる、バタークリーム用油脂組成物を提供するものである。 The present invention is for butter cream using a conventional partially hardened oil by blending a specific additive fat (component A) and a plastic fat (B component) having a specific range of hardness within a certain range. The present invention provides an oil / fat composition for butter cream capable of maintaining the physical properties equivalent to or higher than those of the oil / fat composition.
本発明は下記の発明である。
本発明における第１の発明は、Ａ成分として下記の添加用油脂１０〜３０質量部、Ｂ成分として１５℃のＳＦＣが１５〜４０、２０℃のＳＦＣが１０〜３５、２５℃のＳＦＣが５〜３０である可塑性油脂７０〜９０質量部含む、トランス酸の含有量が２％以下のバタークリーム用油脂組成物である。
Ａ成分：構成脂肪酸中の炭素数８〜１４の飽和脂肪酸含量が５０〜７０質量％、炭素数１６〜１８の飽和脂肪酸含量が２０〜３５質量％、及び炭素数２０〜２４の飽和脂肪酸含量が１０〜２５質量％であるエステル交換油脂。
The present invention is the following invention.
1st invention in this invention is 10-30 mass parts of the following fats and oils for addition as A component, 15-40 degreeC SFC is 15-40 as B component, SFC of 20 degreeC is 10-35, and 25 degreeC SFC is 5 It is an oil-fat composition for butter cream containing a trans-acid content of 2% or less, containing 70-90 parts by mass of plastic oil-fat that is -30.
Component A: The content of the saturated fatty acid having 8 to 14 carbon atoms in the constituent fatty acid is 50 to 70 mass%, the content of saturated fatty acid having 16 to 18 carbon atoms is 20 to 35 mass%, and the content of saturated fatty acid having 20 to 24 carbon atoms. The transesterified oil and fat which is 10-25 mass%.
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８〜１４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の発明のバタークリーム用油脂組成物である。 2nd invention in this invention is ester of the fats and oils whose A component contains 50 mass% or more of saturated fatty acids of C8-14 in the constituent fatty acids and 50 mass% or more of saturated fatty acids of C20-24 It is a fat and oil composition for butter cream according to the first aspect of the invention, which is an exchange oil.
本発明における第３の発明は、第１又は２の発明の油脂組成物を原料とし５〜４０℃の温度で起泡したバタークリームである。 3rd invention in this invention is the butter cream which foamed at the temperature of 5-40 degreeC using the oil-fat composition of 1st or 2nd invention as a raw material.
本発明における第１の発明によれば、特定の添加用油脂を特定の範囲の硬さの可塑性油脂に添加することで、トランス酸の含有量が少ない油脂組成物であるにも関わらず、可塑性及びホイップ性に優れ、製造されるバタークリームの口溶けが良好な油脂組成物を提供できる。
本発明のバタークリーム用油脂組成物は特定の添加用油脂と可塑性油脂からなり、添加用油脂を硬さの異なる特定の可塑性油脂に添加することにより、様々なバリエーションのバタークリーム用油脂を製造できるので、広い汎用性がある。
According to the first invention of the present invention, the addition of a specific additive fat / oil to a plastic fat / oil having a specific range of hardness allows the plasticity to be achieved despite the fact that the oil / fat composition has a low trans acid content. And the fats and oils composition which is excellent in whipping property, and the mouth melt of the butter cream manufactured is favorable can be provided.
The fat and oil composition for butter cream according to the present invention comprises a specific fat and oil for plastic addition and a plastic fat and oil. Various fats and oils for butter cream can be produced by adding the fat and oil for addition to a specific plastic fat and oil having different hardness. So it has wide versatility.
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、原料の供給性から、より工場生産性良く製造可能なバタークリーム用油脂組成物を提供できる。 According to 2nd invention in this invention, the fats and oils composition for butter creams which can be manufactured with sufficient factory productivity from the supply property of a raw material about A component in 1st invention can be provided.
本発明における第３の発明によれば、口溶けが良好なバタークリームを提供できる。 According to the third aspect of the present invention, it is possible to provide a butter cream with good meltability in the mouth.
本発明に使用するバタークリーム用油脂組成物は、Ａ成分として下記の添加用油脂１０〜３０質量部、Ｂ成分として１５℃のＳＦＣが１５〜４０、２０℃のＳＦＣが１０〜３５、２５℃のＳＦＣが５〜３０である可塑性油脂７０〜９０質量部含む、トランス酸の含有量が２％以下のバタークリーム用油脂組成物である。 The fat and oil composition for butter cream used in the present invention has 10 to 30 parts by weight of the following fats and oils for addition as the A component, 15 to 40 ° C. SFC at 15 ° C. as the B component, 10 to 35 at 25 ° C. It is an oil-and-fat composition for butter cream with a trans acid content of 2% or less, comprising 70 to 90 parts by mass of a plastic oil or fat having an SFC of 5 to 30.
（Ａ成分）
本発明に使用するＡ成分の油脂は、Ｂ成分の可塑性油脂に添加することにより、Ｂ成分の油脂の可塑性を保ちながら、油脂組成物のホイップ性を高め、製造されるバタークリームの口溶けを良好とする成分である。
本発明に使用するＡ成分の油脂は、構成脂肪酸中の炭素数８〜１４の飽和脂肪酸含量が５０〜７０質量％、炭素数１６〜１８の飽和脂肪酸含量が２０〜３５質量％、及び炭素数２０〜２４の飽和脂肪酸含量が１０〜２５質量％であるエステル交換油脂である。
さらに、炭素数１２の飽和脂肪酸を３０〜４０質量％、炭素数２２の飽和脂肪酸を８〜１８質量％含む油脂であり、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６０〜８０質量％含むエステル交換油脂であることが好ましい。
(A component)
The fats and oils of the A component used in the present invention are added to the plastic fats and oils of the B component, and while maintaining the plasticity of the fats and oils of the B component, the whipping property of the fat and oil composition is improved and the melted butter cream is well melted. It is a component.
The fat and oil of component A used in the present invention has a saturated fatty acid content of 8 to 14 carbon atoms in the constituent fatty acid of 50 to 70 mass%, a saturated fatty acid content of 16 to 18 carbon atoms of 20 to 35 mass%, and the carbon number. It is a transesterified fat and oil having a saturated fatty acid content of 20 to 24 by 10 to 25% by mass.
Furthermore, 60 is a fat or oil containing 30 to 40% by mass of saturated fatty acid having 12 carbon atoms and 8 to 18% by mass of saturated fatty acid having 22 carbon atoms, and 60 triacylglycerols having a total carbon number of 36 to 48 of the constituent fatty acids. It is preferable that it is transesterified oil containing -80 mass%.
炭素数８〜１４の飽和脂肪酸量が５０質量％に満たない場合、製造されるバタークリームの口溶けが悪くなり、７０質量％を超えるとバタークリーム製造時のホイップ性が十分ではなくなることがある。炭素数１６〜１８の飽和脂肪酸が２０質量％に満たない場合、後述するＢ成分に添加しても得られるバタークリーム用油脂組成物の可塑性が十分ではないことがある。炭素数１６〜１８の飽和脂肪酸が３５質量％を超えるとバタークリーム製造時のホイップ性が十分ではなく、また、製造されるバタークリームの口溶けが悪くなることがある。炭素数２０〜２４の飽和脂肪酸量が１０質量％に満たない場合、バタークリーム製造時のホイップ性が十分ではないことがあり、２５質量％を超えると製造されるバタークリームの口溶けが悪くなることがある。 When the amount of the saturated fatty acid having 8 to 14 carbon atoms is less than 50% by mass, the butter cream produced is poorly melted, and when it exceeds 70% by mass, the whipping property at the time of producing the butter cream may not be sufficient. When the saturated fatty acid having 16 to 18 carbon atoms is less than 20% by mass, the resulting butter cream oil composition may not be sufficiently plastic even when added to the component B described later. When the saturated fatty acid having 16 to 18 carbon atoms exceeds 35% by mass, the whipping property at the time of producing the butter cream is not sufficient, and the melt of the butter cream to be produced may be deteriorated. When the amount of saturated fatty acid having 20 to 24 carbon atoms is less than 10% by mass, the whipping property at the time of producing butter cream may not be sufficient, and when the amount exceeds 25% by mass, the melting of the butter cream to be produced becomes poor. There is.
本願発明において、炭素数８〜１４の飽和脂肪酸としては、炭素数１２の飽和脂肪酸が、炭素数２０〜２４の飽和脂肪酸としては炭素数２２の飽和脂肪酸の効果が大きい。また、炭素数の総和が３６〜４８であるトリアシルグリセロールを多く含むものが、バタークリーム製造時のホイップ性、製造されるバタークリームの口溶けが良好となるので好ましい。 In the present invention, a saturated fatty acid having 12 to 12 carbon atoms is effective as a saturated fatty acid having 8 to 14 carbon atoms, and a saturated fatty acid having 22 carbon atoms is effective as a saturated fatty acid having 20 to 24 carbon atoms. Further, those containing a large amount of triacylglycerol having a total carbon number of 36 to 48 are preferable because the whipping property during the production of butter cream and the mouth melting of the produced butter cream are good.
本発明におけるＡ成分は、炭素数１６以上の飽和脂肪酸が３５〜５０質量％以上であることが好ましい。炭素数１６以上の飽和脂肪酸がこの範囲内であれば、後述するＢ成分に添加した際、得られたバタークリーム用油脂組成物の可塑性が損なわれることがない。さらに、より好ましい炭素数１６以上の飽和脂肪酸含量は４０〜４５質量％である。この範囲内であると、得られたバタークリーム用油脂組成物の可塑性がより良好となる。 In the component A in the present invention, the saturated fatty acid having 16 or more carbon atoms is preferably 35 to 50% by mass or more. When the saturated fatty acid having 16 or more carbon atoms is within this range, the plasticity of the obtained butter cream fat composition is not impaired when added to the component B described later. Furthermore, a more preferable saturated fatty acid content having 16 or more carbon atoms is 40 to 45% by mass. Within this range, the plasticity of the obtained butter cream oil composition becomes better.
本発明のＡ成分の添加用油脂は、炭素数８〜１４の飽和脂肪酸を構成成分に５０質量％以上含む植物油脂と炭素数２０〜２４の飽和脂肪酸を構成成分に５０質量％以上含む植物油脂とをエステル交換したエステル交換油脂であることが好ましい。
炭素数８〜１４の飽和脂肪酸を構成成分に５０質量％以上含む植物油脂としては、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、水素添加した極度硬化油が挙げられる。
炭素数２０〜２４の飽和脂肪酸を構成成分に５０質量％以上含む植物油脂としては、ハイエルシン菜種油を水素添加した極度硬化油、ハイエルシン菜種油を分別、水素添加した極度硬化油が挙げられる。
The fats and oils for addition of component A of the present invention are vegetable oils and fats containing 50 to at least 50% by weight of saturated fatty acids having 8 to 14 carbon atoms as constituents and saturated and fatty acids having 20 to 24 carbon atoms as constituents. The transesterified oil / fat obtained by transesterifying is preferred.
As vegetable oils and fats containing 50 mass% or more of saturated fatty acids having 8 to 14 carbon atoms as constituents, oils and fats obtained from coconut seeds such as palm kernel oil and palm oil, and the extremes obtained by separating and hydrogenating them Hardened oil is mentioned.
Examples of vegetable oils and fats containing 50% by mass or more of saturated fatty acids having 20 to 24 carbon atoms as a constituent component include extremely hardened oils obtained by hydrogenating high erucin rapeseed oil and extremely hardened oils obtained by fractionating and hydrogenating higher rapeseed rapeseed oil.
本発明のＡ成分の添加用油脂の具体例としては、ヤシ極度硬化油６５〜８０質量部とハイエルシン菜種極度硬化油２０〜３５質量部の混合油のエステル交換油脂が例示できる。
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、ある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。
Specific examples of the fats and oils for addition of component A of the present invention include transesterified fats and oils of mixed oil of 65 to 80 parts by mass of palm extremely hardened oil and 20 to 35 parts by weight of Hyelsin 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.
Examples of the transesterification include a method using an alkali catalyst such as sodium methylate, a method using an enzyme catalyst such as lipase, and the like.
本発明のＡ成分の添加用油脂を製造する際、水素添加した後、その極度硬化油をエステル交換する方法、エステル交換を行った後、そのエステル交換油を水素添加する方法のどちらを用いても良い。 When manufacturing the fats and oils for addition of component A of the present invention, after hydrogenation, either the method of transesterifying the extremely hardened oil or the method of hydrogenating the transesterified oil after transesterification is used. Also good.
本発明に使用するＡ成分の添加用油脂の融点は、３５〜４５℃が好ましい。融点がこの範囲であれば、後述するＢ成分の可塑性油脂に添加することにより、得られるバタークリーム用油脂組成物のホイップ性及びクリームの口溶けが良好となるので好ましい。さらに、より好ましいＡ成分の融点は、３５〜４０℃である。この範囲内であると、クリームの口溶けがより良好となる。また、ＳＦＣが１５℃で６５〜９０、２０℃で５０〜７５、２５℃で３５〜６５であることが好ましい。Ａ成分のＳＦＣが上記の範囲では、後述するＢ成分に添加した際、Ｂ成分の可塑性を損なうことが少ないので好ましい。Ａ成分の融点やＳＦＣの調整は、エステル交換する油脂の種類及び配合比率を調整することにより行うことができる。 The melting point of the fat for addition of component A used in the present invention is preferably 35 to 45 ° C. When the melting point is within this range, it is preferable to add to the B component plastic fat described later, since the whipping property of the resulting fat composition for butter cream and the mouth melting of the cream are improved. Furthermore, melting | fusing point of A component more preferable is 35-40 degreeC. Within this range, the cream melts better. Moreover, it is preferable that SFC is 65-90 at 15 degreeC, 50-75 at 20 degreeC, and 35-65 at 25 degreeC. When the SFC of the A component is in the above range, it is preferable that when added to the B component described later, the plasticity of the B component is less impaired. Adjustment of the melting point and SFC of the component A can be performed by adjusting the type and blending ratio of fats and oils to be transesterified.
（Ｂ成分）
本発明におけるＢ成分は、バタークリーム用油脂組成物のベース油脂成分であり、Ａ成分を添加してもバタークリーム用油脂組成物に適度の可塑性を維持できる成分である。
本発明は、上記記載の添加用油脂であるＡ成分を、Ｂ成分である１５℃のＳＦＣが１５〜４０、２０℃のＳＦＣが１０〜３５、２５℃のＳＦＣが５〜３０である可塑性油脂に１０〜３０質量部添加する。
本発明では、Ｂ成分の油脂の１５℃、２０℃、２５℃のＳＦＣをそれぞれ上記の範囲とすることにより、バタークリームの製造時における作業性、バタークリームのホイップ性、保形性を確保することができる。また、季節に対応し広い温度範囲での作業・製品の流通が可能となる。ホイップ性の観点からは１５℃のＳＦＣが１５〜３０、２０℃のＳＦＣが１０〜２５、２５℃のＳＦＣが５〜２０である可塑性油脂が好ましい。
また、Ａ成分の添加油脂は可塑性のない硬い油脂成分であるが、可塑性のあるＢ成分に添加されることにより、バタークリーム用油脂組成物において適度な可塑性が得られる。
Ｂ成分のＳＦＣが上記の範囲を外れる場合、Ａ成分を添加したとしても、得られたバタークリーム用油脂組成物は充分なホイップ性や可塑性を持たないものとなってしまう場合や製造されるバタークリームの口溶けが悪くなる場合がある。
(B component)
B component in this invention is a base fat component of the fat composition for butter creams, and is a component which can maintain moderate plasticity in butter cream fat composition even if A component is added.
In the present invention, the component A, which is the fat or oil for addition described above, is a plastic fat or oil having an SFC of 15 ° C. of 15 to 40, an SFC of 20 ° C. of 10 to 35, and an SFC of 25 ° C. of 5 to 30. 10 to 30 parts by mass are added.
In this invention, 15 degreeC, 20 degreeC, and 25 degreeC SFC of the fats and oils of B component are set as said range, respectively, and workability | operativity at the time of manufacture of a butter cream, the whipping property of a butter cream, and shape retention property are ensured. be able to. Also, work and products can be distributed over a wide temperature range according to the season. From the viewpoint of whipping properties, a plastic oil and fat having an SFC of 15 ° C of 15 to 30, an SFC of 20 ° C of 10 to 25, and an SFC of 25 ° C of 5 to 20 is preferable.
Moreover, although the added fats and oils of A component are hard oil and fat components without plasticity, moderate plasticity is obtained in the fat and oil composition for butter cream by adding to the plasticized B component.
When SFC of B component is out of the above range, even if A component is added, the resulting butter cream fat composition may not have sufficient whipping properties or plasticity or produced butter The cream may melt poorly.
本発明におけるＢ成分は、２０℃で固体状あるいは半固体状の油脂と２０℃で液状の植物油を混合することで製造できる。
２０℃で固体状あるいは半固体状の油脂とは、例えば、パーム油、パーム核油、ヤシ油、ラードのような天然の可塑性油脂、及びそれらを分別した油脂、天然の油脂の極度硬化油、それらのエステル交換油等が挙げられ、それらを１種又は２種以上選択することができる。
また、２０℃で液状の植物油は、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。
The B component in the present invention can be produced by mixing a solid or semi-solid fat at 20 ° C. and a vegetable oil that is liquid at 20 ° C.
Solid or semi-solid fats and oils at 20 ° C. include, for example, natural plastic fats and oils such as palm oil, palm kernel oil, coconut oil and lard, and oils and oils obtained by separating them, extremely hardened oils of natural fats and oils, These transesterified oils can be mentioned, and one or more of them can be selected.
Further, vegetable oils that are liquid at 20 ° C. include, 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 those fractionated oils etc. are mentioned, and 1 type, or 2 or more types can be selected for them.
（バタークリーム用油脂組成物）
本発明のバタークリーム用油脂組成物は、上記記載のＡ成分である添加用油脂を１０〜３０質量部、Ｂ成分の油脂７０〜９０質量部に添加した油脂組成物である。
(Oil composition for butter cream)
The fat and oil composition for butter cream of the present invention is an oil and fat composition obtained by adding 10 to 30 parts by mass of the fat or oil for addition which is the above-described A component and 70 to 90 parts by mass of the fat and oil of the B component.
Ａ成分の含有量が１０質量部未満の場合、すなわちＢ成分の含有量が９０質量部を超える場合、より可塑性の良いバタークリーム用油脂組成物を得ることができるが、ホイップ性能は著しく劣ることになる。
Ａ成分の含有量が３０質量部を超える場合、すなわちＢ成分の含有量が７０質量部未満の場合、得られたバタークリーム用油脂組成物の可塑性が悪くなる。
本発明のバタークリーム用油脂組成物の形態は、ショートニングやマーガリンを挙げることができる。
When the content of the A component is less than 10 parts by mass, that is, when the content of the B component exceeds 90 parts by mass, a more plastic oil composition for butter cream can be obtained, but the whipping performance is extremely inferior. become.
When content of A component exceeds 30 mass parts, ie, when content of B component is less than 70 mass parts, the plasticity of the obtained oil-fat composition for butter creams worsens.
Examples of the form of the fat and oil composition for butter cream according to the present invention include shortening and margarine.
本発明のバタークリーム用油脂組成物はＡ成分及びＢ成分の油脂を混合したものであるが、ショートニング又はマーガリンの形態であってもよい。ショートニング又はマーガリンは、例えば、以下のような製造方法により製造することができる。
ショートニング形態の油脂組成物の場合は、まず、連続相となる油脂成分（この場合、本発明のバタークリーム用油脂組成物）を加熱溶解し、これに各種乳化剤を溶解もしくは分散させる。これをボテーター、コンビネーター、パーフェクター等により急冷捏和処理し、さらに場合によっては熟成（テンパリング）することによって得ることができる。さらに、油相にはトコフェロール、香料、着色料等、その他油溶性の添加物を添加することができる。
マーガリンの形態の油脂組成物の場合は、まず、連続相となる油脂成分（本発明のバタークリーム用油脂組成物）を加熱溶解し、これに各種乳化剤を溶解もしくは分散させる。これに水を加え、ボテーター、コンビネーター、パーフェクター等により急冷捏和処理し、さらに場合によっては熟成（テンパリング）することによって得ることができる。水相の含有量は、マーガリン形態の油脂組成物１００質量部中に１０〜１５質量部であることが好ましい。さらに、油相にはトコフェロール、香料、着色料等、その他油溶性の添加物を、水相には、食塩、粉乳、濃縮乳、香料、呈味成分、その他水溶性添加物等を添加することができる。
ショートニング及びマーガリンは、加熱後、急冷捏和処理して製造されるが、この際の加熱条件は６０〜７０℃で、１０〜２５℃まで急冷し捏和することが好ましい。
The fat and oil composition for butter cream of the present invention is a mixture of fats and oils of component A and component B, but may be in the form of shortening or margarine. For example, shortening or margarine can be produced by the following production method.
In the case of a shortening form of an oil and fat composition, first, an oil and fat component to be a continuous phase (in this case, the oil and fat composition for butter cream of the present invention) is heated and dissolved, and various emulsifiers are dissolved or dispersed therein. This can be obtained by quenching and kneading with a botator, a combinator, a perfector or the like, and further aging (tempering) in some cases. Furthermore, other oil-soluble additives such as tocopherol, fragrance, and coloring agent can be added to the oil phase.
In the case of an oil and fat composition in the form of margarine, first, an oil and fat component (an oil and fat composition for butter cream of the present invention) to be a continuous phase is heated and dissolved, and various emulsifiers are dissolved or dispersed therein. It can be obtained by adding water, quenching and kneading with a botator, a combinator, a perfector or the like, and further aging (tempering) in some cases. The content of the aqueous phase is preferably 10 to 15 parts by mass in 100 parts by mass of the margarine oil composition. In addition, other oil-soluble additives such as tocopherol, fragrance, and colorant are added to the oil phase, and salt, powdered milk, concentrated milk, fragrance, flavoring ingredients, and other water-soluble additives are added to the aqueous phase. Can do.
Shortening and margarine are produced by heating and quenching and kneading, and the heating conditions at this time are 60 to 70 ° C, and it is preferable to quench and knead to 10 to 25 ° C.
ショートニング及びマーガリンを製造する際に添加する乳化剤としては、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、リン脂質等の乳化剤が挙げられる。これらの乳化剤は、単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 Examples of the emulsifier added when manufacturing shortening and margarine include emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and phospholipid. These emulsifiers can be used alone or in combination of two or more.
（バタークリーム）
本発明のショートニング又はマーガリン形態のバタークリーム用油脂組成物に水溶性成分や呈味成分等を加えて、これを起泡することにより、バタークリームを製造することができる。
水溶性成分や呈味成分としては、例えば、砂糖等の結晶状態の糖類、シロップ、水飴等の液状の糖類、粉乳や練乳等の乳製品類、粉末卵黄等の卵類、ココアパウダー等のカカオ製品類、果肉ジャム類、果汁類、チーズ類、ピーナッツペースト等のナッツ類を挙げることができるが、特に限定されるものではない。
(Butter cream)
A butter cream can be manufactured by adding a water-soluble component, a taste ingredient, etc. to the shortening or margarine form fat-and-oil composition of this invention, and foaming this.
Examples of water-soluble ingredients and taste ingredients include sugars and other crystalline sugars, liquid sugars such as syrup and syrup, dairy products such as milk powder and condensed milk, eggs such as powdered egg yolk, and cocoa powder such as cocoa powder. Although nuts, such as products, fruit jams, fruit juices, cheeses, peanut paste, can be mentioned, it is not specifically limited.
バタークリームを起泡するためには、撹拌／混合装置であれば特に限定されるものではなく、例えば、縦型ミキサー、連続ホイップマシーン等を用いて行うことができる。起泡時の温度は５〜４０℃の温度が好ましい。１０〜２５℃の範囲で起泡すると短時間で起泡でき、ホイップ性が良好なのでより好ましい。 The foaming of butter cream is not particularly limited as long as it is a stirring / mixing device, and can be carried out using, for example, a vertical mixer, a continuous whipping machine or the like. The temperature during foaming is preferably 5 to 40 ° C. Foaming in the range of 10 to 25 ° C. is more preferred because it can be foamed in a short time and has good whipping properties.
また、バタークリームを製造する場合、原料となる本発明のバタークリーム用油脂組成物はバタークリーム１００質量部中３０〜９０質量部含有させることが好ましい。３０質量部より少ないとバタークリームの乳化状態が反転したり、バタークリームの保型性が悪くなったりする。また、９０質量部より多いと、バタークリームが油っぽくなり、風味が悪化しやすい。 Moreover, when manufacturing a butter cream, it is preferable to contain the oil-fat composition for butter cream of this invention used as a raw material 30-90 mass parts in 100 mass parts of butter cream. When the amount is less than 30 parts by mass, the emulsified state of the butter cream is reversed, or the shape retention of the butter cream is deteriorated. Moreover, when more than 90 mass parts, a butter cream will become oily and a flavor will deteriorate easily.
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が、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
表１に実施例及び比較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。 Table 1 shows an analysis example of the constituent fatty acid composition of the fat and oil component used in Examples and Comparative Examples. The fatty acid content was analyzed by the standard fat analysis method 2.4.2.1-1996.
〔製造例Ａ−１〜Ａ−１３：Ａ成分〕
本発明ではＡ成分として以下の製造例Ａ−１〜Ａ−１３を下記の水素添加方法、エステ交換方法を用いて製造した。
製造例Ａ−１
：パーム核極度硬化油、ハイエルシン菜種極度硬化油のエステル交換油
製造例Ａ−２、３、４、７、９
：ヤシ極度硬化油、ハイエルシン菜種極度硬化油のエステル交換油
製造例Ａ−５
：ヤシ極度硬化油、パーム核油、ハイエルシン菜種極度硬化油のエステル交換油
製造例Ａ−６
：ヤシ極度硬化油、ハイエルシン菜種極度硬化油の配合油
製造例Ａ−８
：ハイエルシン菜種極度硬化油、菜種油のエステル交換油
製造例Ａ−１０
：ヤシ油、ハイエルシン菜種極度硬化油、大豆油のエステル交換油
製造例Ａ−１１
：パーム核油、パーム極度硬化油のエステル交換油
製造例Ａ−１２
：菜種油を定法により部分水添した油脂（ヨウ素価：７１．２）
製造例Ａ−１３
：魚油を定法により部分水添した油脂（ヨウ素価：７０．８）
[Production Examples A-1 to A-13: Component A]
In the present invention, the following production examples A-1 to A-13 were produced as the component A using the following hydrogenation method and esthetic exchange method.
Production Example A-1
: Palm kernel extremely hardened oil, Hyelin rapeseed extremely hardened oil transesterified oil production examples A-2, 3, 4, 7, 9
: Example of transesterified oil production A-5 of coconut extremely hardened oil, Hyelsin rapeseed extremely hardened oil
: Example of transesterified oil production A-6 of palm extremely hardened oil, palm kernel oil, Hyelin rapeseed extremely hardened oil
: Blended oil production example A-8 of palm extremely hardened oil, Hyelin rapeseed extremely hardened oil
: Hyelsin rapeseed extremely hardened oil, rapeseed oil transesterification oil production example A-10
: Palm oil, Hyelsin rapeseed extremely hardened oil, Soybean oil transesterification oil production example A-11
: Palm kernel oil, transesterified oil production example A-12 of palm extremely hardened oil
: Fats and oils obtained by partially hydrogenating rapeseed oil by a regular method (iodine value: 71.2)
Production Example A-13
: Fats and oils obtained by partially hydrogenating fish oil according to a regular method (iodine value: 70.8)
〔製造例Ｂ−１〜Ｂ−４：Ｂ成分〕
また、本発明ではＢ成分として以下の製造例Ｂ−１〜Ｂ−４を用いた。
製造例Ｂ−１：パーム油、ヤシ極度硬化油、菜種油の配合油
製造例Ｂ−２：パーム油７０質量部とパーム核油３０質量部とのエステル交換油、
ヤシ極度硬化油、菜種油の配合油
製造例Ｂ−３：ヤシ極度硬化油
製造例Ｂ−４：菜種油
[Production Examples B-1 to B-4: Component B]
In the present invention, the following production examples B-1 to B-4 were used as the B component.
Production Example B-1: Blended oil of palm oil, palm extremely hardened oil, rapeseed oil Production Example B-2: Transesterified oil of 70 parts by mass of palm oil and 30 parts by mass of palm kernel oil,
Blended oil production example B-3: Palm extremely hardened oil production example B-4: Rape seed oil
（水素添加方法）
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。
(Hydrogen addition method)
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 hydrogen was added while stirring at 190 ° C. while blowing hydrogen at a pressure of 0.3 MPa. 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.
(エステル交換方法)
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、アルカリ触媒（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。触媒除去のため、反応液に７０℃の温水を加え撹拌して洗浄した後、静置して油層と水層を分離した。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。
(Transesterification method)
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 a 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 an alkali catalyst (sodium methylate) was added, and the mixture was reacted for 30 minutes in a nitrogen stream with stirring. In order to remove the catalyst, hot water at 70 ° C. was added to the reaction solution, stirred and washed, and then allowed to stand to separate an oil layer and an 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.
製造例Ａ−１〜Ａ−１３の油脂の配合、炭素数８〜１４、炭素数１６〜１８及び炭素数２０〜２４の脂肪酸の含有量、１５℃、２０℃、２５℃におけるＳＦＣを表２に、製造例Ｂ−１〜Ｂ−４の油脂の配合、１５℃、２０℃、２５℃におけるＳＦＣを表３に示した。ＳＦＣは基準油脂分析法２．２．９−２００３（ＮＭＲ法）にて測定を行い、脂肪酸含有量は上記方法にて分析を行った。 Table 2 shows the blends of fats and oils of Production Examples A-1 to A-13, the content of fatty acids having 8 to 14, carbon numbers 16 to 18, and carbon numbers 20 to 24, and SFCs at 15 ° C, 20 ° C, and 25 ° C. Table 3 shows the blends of fats and oils of Production Examples B-1 to B-4 and SFCs at 15 ° C, 20 ° C, and 25 ° C. SFC was measured by the standard fat analysis method 2.2.9-2003 (NMR method), and the fatty acid content was analyzed by the above method.
エステル交換前後の油脂（製造例Ａ−４及びＡ−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総和の変化を表４に示した。表４のようにエステル交換後の油脂では、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７５質量％に増加した。 Table 4 shows changes in the sum of triacylglycerols having a total carbon number of 36 to 48 for the fats and oils (Production Examples A-4 and A-6) before and after transesterification. As shown in Table 4, in the oil and fat after transesterification, the total sum of triacylglycerols having a total carbon number of 36 to 48 increased to 75% by mass.
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については、基準油脂分析法２．４．６．１−１９９６にて分析を行った。
〔実施例１〜６〕
上記の製造例Ａ−１〜Ａ−６で得られたＡ成分と製造例Ｂ−１及びＢ−２で得られたＢ成分とを表５の割合で配合し、実施例１〜６のバタークリーム用油脂組成物を製造した。
また、実施例１〜６の油脂組成物を用いてマーガリン及びバタークリームを製造し、得られたマーガリンの可塑性及びホイップ性、バタークリームの口溶けについて評価を行い、その結果も表５に示した。
[Examples 1 to 6]
The A component obtained in Production Examples A-1 to A-6 and the B component obtained in Production Examples B-1 and B-2 were blended in the ratios shown in Table 5, and the butters of Examples 1-6 A cream fat composition was produced.
Moreover, margarine and a butter cream were manufactured using the oil-fat composition of Examples 1-6, the plasticity and whipping property of the obtained margarine, and the melt of butter cream were evaluated. The results are also shown in Table 5.
（マーガリンの製造方法）
まず、各油脂組成物８４．６質量部にグリセリン脂肪酸エステル０．１質量部を混合し、７０℃に過熱し撹拌して溶解し、油相部を準備した。次に、βカロチン０．０５質量部及びバターフレーバー０．０５質量部を水１５．２質量部に加熱溶解し、水相部を準備した。その後、上記油相部に水相部を添加し、混合して乳化し、これをコンビネーター（シュレーダー社製）に通し、１８℃に急冷捏和した後、２５℃で２４時間テンパリングし、マーガリンを得た。
(Manufacturing method of margarine)
First, 0.1 mass part of glycerol fatty acid ester was mixed with 84.6 mass parts of each oil-fat composition, and it heated and stirred at 70 degreeC, and melt | dissolved, and the oil phase part was prepared. Next, 0.05 part by mass of β-carotene and 0.05 part by mass of butter flavor were heated and dissolved in 15.2 parts by mass of water to prepare an aqueous phase part. Thereafter, the water phase part is added to the oil phase part, mixed and emulsified, passed through a combinator (manufactured by Schrader), rapidly cooled to 18 ° C., then tempered at 25 ° C. for 24 hours, I got margarine.
（バタークリームの製造方法）
上記の方法で得られたマーガリン４３．５質量部に対し、異性化糖４３．５質量部及び水１３質量部を混合して、縦型ミキサー（カントーミキサー）でホイッパーを使用し、２０℃で高速で撹拌し起泡させ、バタークリームを得た。
(Method for producing butter cream)
43.5 parts by mass of margarine obtained by the above method is mixed with 43.5 parts by mass of isomerized sugar and 13 parts by mass of water, and a whipper is used in a vertical mixer (Canto mixer) at 20 ° C. Stirring at high speed to foam, butter cream was obtained.
得られたマーガリンの可塑性及びホイップ性、また、バタークリームの口溶けの評価は下記の方法で行った。 The plasticity and whipping properties of the obtained margarine and the evaluation of butter cream melting in the mouth were evaluated by the following methods.
（評価方法）
（ａ）可塑性：得られたマーガリンを硬度測定用の缶（内径６．０ｃｍ、高さ４．８ｃｍ）にヘラを用いて充填し、そのマーガリンの配合油の上昇融点より８〜１０℃低い温度で２４時間保管し熟成した。その後、その缶を２０℃の恒温水槽に２４時間浸漬させレオメーター（サン科学社製）にてマーガリンの硬度を測定した。その硬度の値から可塑性を以下の評価基準で評価した。
◎：７５〜１００ｇ（０．７４〜０．９８Ｎ）
○：５０〜７５ｇ（０．４９〜０．７４Ｎ）
△：１００〜１５０ｇ（０．９８〜１．４７Ｎ）
×：５０ｇ（０．４９Ｎ）未満及び１５０ｇ（１．４７Ｎ）超
（ｂ）ホイップ性：得られたマーガリンを縦型ミキサー（カントーミキサー）にてホイッパーを使用し、高速で１０分間撹拌した。撹拌後のマーガリンを計量カップ（内径１０ｃｍ、容量１１３ｍＬ）にヘラを用いて充填し、質量を測定した。マーガリンのホイップ性は以下の式で示される比重を求め、以下の評価基準にて評価した。
比重＝（撹拌後のマーガリンの質量）／（撹拌前のマーガリンの質量）
○：０．３０〜０．３５ △：０．３６〜０．４０ ×：０．４０超
（ｃ）口溶け：バタークリームを上記の方法で製造し、得られたクリームを口に含んだときに感じる口溶けを以下の評価基準で評価した。
◎：最良 ○：良好 △：やや良好 ×：不良
(Evaluation methods)
(A) Plasticity: The obtained margarine is filled into a hardness measuring can (inner diameter 6.0 cm, height 4.8 cm) using a spatula, and the temperature is 8 to 10 ° C. lower than the rising melting point of the blended oil of the margarine. And aged for 24 hours. Thereafter, the can was immersed in a constant temperature water bath at 20 ° C. for 24 hours, and the hardness of margarine was measured with a rheometer (manufactured by Sun Kagaku Co., Ltd.). The plasticity was evaluated from the hardness value according to the following evaluation criteria.
A: 75 to 100 g (0.74 to 0.98 N)
○: 50 to 75 g (0.49 to 0.74 N)
Δ: 100 to 150 g (0.98 to 1.47 N)
X: Less than 50 g (0.49 N) and more than 150 g (1.47 N)
(B) Whipability: The obtained margarine was stirred at a high speed for 10 minutes using a whipper in a vertical mixer (Canto mixer). The stirred margarine was filled into a measuring cup (inner diameter 10 cm, capacity 113 mL) using a spatula, and the mass was measured. The whipping property of margarine was evaluated according to the following evaluation criteria by calculating the specific gravity represented by the following formula.
Specific gravity = (mass of margarine after stirring) / (mass of margarine before stirring)
○: 0.30 to 0.35 Δ: 0.36 to 0.40 ×: More than 0.40
(C) Melting in the mouth: Butter cream was produced by the above method, and melting in the mouth felt when the obtained cream was contained in the mouth was evaluated according to the following evaluation criteria.
◎: Best ○: Good △: Slightly good ×: Poor
〔比較例１〜１２〕
上記の製造例Ａ−３、Ａ−６〜Ａ−１３で得られたＡ成分と実施例Ｂ−１、Ｂ−３、Ｂ−４で得られたＢ成分とを表６の配合に従い、それぞれを混合し、比較例１〜１２のバタークリーム用油脂組成物を製造した。
また、比較例１〜１２の油脂組成物を用いてマーガリン及びバタークリームを上記の方法により製造し、得られたマーガリンの可塑性及びホイップ性、バタークリームの口溶け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。
According to the composition of Table 6, the A component obtained in Production Example A-3, A-6 to A-13 and the B component obtained in Examples B-1, B-3, and B-4 were respectively Were mixed, and the fat and oil compositions for butter cream of Comparative Examples 1 to 12 were produced.
Further, margarine and butter cream were produced by the above methods using the oil and fat compositions of Comparative Examples 1 to 12, and the obtained margarine was evaluated for plasticity and whipping properties, butter cream melting by the above method, The results are also shown in Table 6.
本発明のＡ成分とＢ成分からなるバタークリーム用油脂組成物を使用すると、可塑性、ホイップ性が良好であり、バタークリームの口溶けの良いことがわかる。
比較例１及び比較例２はＡ成分とＢ成分の配合比率が本発明とは異なる例、比較例３及び比較例４はＢ成分のＳＦＣが本発明とは異なる例、比較例５はＡ成分がエステル交換油ではない例、比較例６はＡ成分の炭素鎖８〜１４の飽和脂肪酸の含有量が多く、炭素鎖２０〜２４の飽和脂肪酸の含有量が少ない例、比較例７はＡ成分の炭素数８〜１４の飽和脂肪酸の含有量が少ない例、比較例８はＡ成分の構成脂肪酸中の炭素鎖８〜１４の飽和脂肪酸の含有量が少なく、炭素数２０〜２４の脂肪酸含有量が多い例、比較例９はＡ成分の構成脂肪酸中の炭素鎖８〜１４の飽和脂肪酸及び炭素数１６〜１８の飽和脂肪酸含有量が少ない例、比較例１０はＡ成分の炭素数２０〜２４の脂肪酸含有量が少ない例であるが、いずれも実施例と同等のバタークリーム用油脂組成物としての性能は得られなかった。なお、比較例１１、比較例１２はトランス酸を大量に含む場合の例である。
When the fats and oils composition for butter cream which consists of A component and B component of this invention is used, it turns out that plasticity and whipping property are favorable and the butter cream melts well.
Comparative Example 1 and Comparative Example 2 are examples in which the mixing ratio of the A component and the B component is different from that of the present invention, Comparative Examples 3 and 4 are examples in which the SFC of the B component is different from that of the present invention, and Comparative Example 5 is the A component. Is a transesterified oil, Comparative Example 6 is an example of a component A having a high content of saturated fatty acids of carbon chains 8 to 14, and a content of a saturated fatty acid of carbon chains 20 to 24 is low. Example 8 with a low content of saturated fatty acids having 8 to 14 carbon atoms, Comparative Example 8 has a low content of saturated fatty acids with carbon chains 8 to 14 in the constituent A fatty acids, and a fatty acid content with 20 to 24 carbon atoms The comparative example 9 is an example in which the content of the saturated fatty acid having 8 to 14 carbon chains and the saturated fatty acid having 16 to 18 carbon atoms in the constituent fatty acid of the A component is small, and the comparative example 10 is 20 to 24 carbon atoms in the A component. This is an example with a low fatty acid content, but both have the same Performance as over arm for oil composition was not obtained. In addition, Comparative Example 11 and Comparative Example 12 are examples in the case of containing a large amount of trans acid.
Claims (3)
Ａ成分：構成脂肪酸中の炭素数８〜１４の飽和脂肪酸含量が５０〜７０質量％、炭素数１６〜１８の飽和脂肪酸含量が２０〜３５質量％、及び炭素数２０〜２４の飽和脂肪酸含量が１０〜２５質量％であるエステル交換油脂。 10 to 30 parts by mass of the following fats and oils for addition as A component, 15 to 40 degrees SFC at 15 ° C., 10 to 35 at 20 ° C. SFC at 25 ° C. and 5 to 30 at 25 ° C. An oil / fat composition for butter cream having a trans acid content of 2% or less, including part by mass.
Component A: The content of the saturated fatty acid having 8 to 14 carbon atoms in the constituent fatty acid is 50 to 70 mass%, the content of saturated fatty acid having 16 to 18 carbon atoms is 20 to 35 mass%, and the content of saturated fatty acid having 20 to 24 carbon atoms. The transesterified oil and fat which is 10-25 mass%.
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| JP2011160745A (en) * | 2010-02-12 | 2011-08-25 | Kao Corp | Butter creams |
| JP2012000023A (en) * | 2010-06-15 | 2012-01-05 | Adeka Corp | Water-in-oil emulsified oil-and-fat composition for butter cream |
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| WO2012121010A1 (en) * | 2011-03-04 | 2012-09-13 | 日清オイリオグループ株式会社 | Oil or fat composition and butter cream using oil or fat composition |
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