JP2010004810A - Oil and fat composition for whipped cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for whipped cream, excellent in emulsion stability and whippability of an oil-in-water emulsified liquid for whipped cream, making palate feeling, consistency and properties of making an artificial flower of whipped cream to be made excellent, and substantially containing no trans-acid. <P>SOLUTION: This oil and fat composition for whipped cream contains 50-75 pts.mass of oil and fat with a melting point of 33-42°C as (A) component as follows, and 25-50 pts.mass of oil and fat with a melting point of 10-15°C as (B) component as follows. (A) component: interesterified hardened oil and fat which contains in 100 pts.mass of the constituent fatty acid, 30-40 pts.mass of 12C saturated fatty acid and 5-15 pts.mass of 22C saturated fatty acid, and has an iodine value of ≤2. (B) component: interesterified vegetable oil and fat which contains in 100 pts.mass of the constituent fatty acid, 10-20 pts.mass of 12C saturated fatty acid and 60-75 pts.mass of 18C unsaturated fatty acid. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an oil / fat composition for whipped cream, an oil-in-water emulsion for whipped cream, and a whipped cream using the same as a raw material.

  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 are required to have good emulsion stability (vibration resistance) that does not cause changes in properties such as thickening and solidification against vibration during distribution and storage. Furthermore, whipability is required for demulsifying in a short time during whipping to obtain a moderate overrun. In addition, as the performance of the cream after whipping, stability of the shape (artificial property and consistency) 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. Therefore, fats and oils used in whipped cream are required to have a good balance between emulsification stability and whipping properties. In particular, since the distribution temperature and the temperature at the time of whipping are generally 3 to 10 ° C., the physical properties of the fats and oils in this temperature range are important in the emulsion stability and whipping properties.

  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.

As described above, it has been desired to develop an oil / fat composition having performance that can be used in whipped cream by reducing the content of transacid related to emulsion stability (vibration resistance) and whipping performance. As an oil / fat composition for whipped cream that is substantially free of trans acid, an oil / fat composition for whipped cream using transesterified oils and fats by 1,3 specific enzymes has been disclosed (patent document) 2). However, when this whipped cream fat composition was used, the whipping performance and texture of the whipped cream were equivalent to those of trans acid-containing whipped cream fat. However, sufficient performance could not be obtained. Moreover, although the fats and oils for whipped cream which mix | blended the hardened fats and oils containing a C20-C24 saturated fatty acid and liquid fats and oils are disclosed (patent document 3), although vibration tolerance is favorable, it is a whipping time depending on a use. Tend to be long, cream is too soft (poor consistency).
JP 2002-17256 A JP-A-6-141808 JP 2007-244218 A

In the oil for fats for whipping cream that contains the liquid oil and fat and the extremely hardened oil and fat containing 20 to 24 carbon-absorbed saturated fatty acids disclosed in Patent Document 3, there may be a problem in whipping performance. In the present invention, when combined with a combination of extremely hardened fats and oils containing saturated fatty acids having 20 to 24 carbon atoms and transesterified vegetable fats and oils specified in the present invention, emulsion stability and whipping properties are contradictory and good in whipped cream It has been found that a good texture can be imparted.
That is, in the present invention, both the emulsification stability and whipping property of the oil-in-water emulsion for whipped cream are excellent, and the whipped cream produced has excellent texture, consistency, and artificial property, and substantially contains trans acid. An oil composition for whipped cream is provided.

The present invention is the following invention.
1st invention in this invention is 50-75 mass parts of fats and oils whose melting | fusing point is 33-42 degreeC as the following A component, and 25-50 mass parts of fats and oils whose melting point is 10-15 degreeC as the following B component. It is an oil and fat composition.
Component A: Transesterified hardened fat / oil containing 30 to 40 parts by mass of a saturated fatty acid having 12 to 12 carbon atoms and 5 to 15 parts by mass of a saturated fatty acid having 22 carbon atoms in 100 parts by mass of the constituent fatty acid.
Component B: Transesterified vegetable fat / oil containing 10 to 20 parts by mass of a saturated fatty acid having 12 carbon atoms and 60 to 75 parts by mass of an unsaturated fatty acid having 18 carbon atoms in 100 parts by mass of the constituent fatty acid.

  In the second invention of the present invention, the A component contains an oil or fat containing 50 parts by mass or more of a fatty acid having 8 to 12 carbon atoms in 100 parts by mass of the constituent fatty acid, and a fatty acid having 20 to 24 carbon atoms in 100 parts by mass of the constituent fatty acid. And fats and oils containing 50 parts by mass or more of hydrogenated and transesterified hydrogenated oils and fats, and B component contains vegetable oils and fats containing 100 parts by mass of constituent fatty acids and 50 to 10 parts by mass of saturated fatty acids having 8 to 12 carbon atoms The fat and oil composition for whipped cream according to the first invention, which is a transesterified vegetable fat and oil with a vegetable fat and oil containing 75 parts by mass or more of an unsaturated fatty acid having 18 carbon atoms in 100 parts by mass of the constituent fatty acid.

  3rd invention in this invention is an oil-in-water type emulsion for whipped cream containing the oil-fat composition for whipped cream of any one of the 1st-2nd.

  4th invention in this invention is a whipped cream which uses the oil-fat composition for whipped cream of 3rd invention as a raw material.

  According to the first invention of the present invention, despite the oil and fat composition substantially free of 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 the second invention of the present invention, in the first invention, there is provided an oil and fat composition for whipped cream, which is more excellent in emulsion stability (vibration resistance), whipping properties, texture, and productivity. The

  According to the third aspect of the present invention, there is provided an oil-in-water emulsion for whipped cream that is excellent in emulsion stability (vibration resistance) and whipping properties.

  According to the fourth aspect of the present invention, there is provided a whipped cream that is excellent in consistency and flower-forming properties and has a good texture such as melting in the mouth.

The present invention includes a transesterified hardened fat (component A) containing a specific amount of saturated fatty acid having 12 and 22 carbon atoms in the fatty acid composition and having a melting point in a specific range, and a specific amount of carbon in the fatty acid composition. When using an oil and fat composition containing a specific amount of a transesterified vegetable oil (component B) containing 12 and a specific amount of saturated fatty acid and having a specific melting point, the emulsion stability of the oil-in-water emulsion for whipped cream The present invention has been completed by finding that a whipped cream can be provided and a whipped cream excellent in texture, consistency, and flower-forming property can be provided.
That is, the fat and oil composition for whipped cream used in the present invention has 30 to 40 parts by mass of a saturated fatty acid having 12 carbon atoms and 5 to 15 parts by mass of a saturated fatty acid having 22 carbon atoms in 100 parts by mass of the constituent fatty acid. 50 to 75 parts by mass of a transesterified oil and fat having an iodine value of 2 or less and a melting point of 33 to 42 ° C., and 10 to 20 parts by mass of a saturated fatty acid having 12 carbon atoms in 100 parts by mass of the constituent fatty acid as component B, It is an oil and fat composition containing 60 to 75 parts by mass of an unsaturated fatty acid having 18 carbon atoms and 25 to 50 parts by mass of a transesterified vegetable oil and fat having a melting point of 10 to 15 ° C.

(Component A)
The fats and oils used as the component A in the present invention contain a specific amount of saturated fatty acids having 12 and 22 carbon atoms, but are not known in nature in their fatty acid composition. It can be produced by transesterification. For example, as will be described later, it can be produced by transesterification of coconut oil and Hyersinic acid rapeseed oil.
Examples of the transesterification method include a method using an alkali catalyst such as sodium methylate, a method using an enzyme catalyst such as lipase, and the like. In transesterification with lipase, lipase for random transesterification is more preferably used.

  The A component of the present invention is a transesterified oil and fat having an iodine value of 2 or less. This hydrogenated fat is a fat in which the double bonds of fatty acids contained in the fatty acid constituting the transesterified oil produced by transesterification are saturated by hydrogenation, and hydrogenated until the iodine value becomes 2 or less. It is. By using such fats and oils, fats and oils substantially free of trans acid can be obtained. 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.

  The transesterified hydrogenated fat used as the component A is a fat containing 30 to 40 parts by mass of a saturated fatty acid having 12 carbon atoms in 100 parts by mass of the constituent fatty acid. If content of C12 saturated fatty acid is less than 30 mass parts, the whipping property of the oil-in-water type oil-fat composition for whipped cream will worsen, and the food texture of whipped cream will also worsen. When it exceeds 40 mass parts, the emulsification stability of the oil-in-water type oil-fat composition for whipped cream tends to deteriorate.

  The transesterified hydrogenated fat used as the component A is a fat containing 5 to 15 parts by mass of a saturated fatty acid having 22 carbon atoms in 100 parts by mass of the constituent fatty acid. C22 saturated fatty acid is involved in the emulsification stability of the oil-in-water composition for whipped cream. If it is less than 5 parts by mass, the emulsion stability will be poor, and if it exceeds 15 parts by mass, the texture of the whipped cream produced will be poor. Easy to get worse.

  The transesterified oil and fat used as the component A contains saturated fatty acids having 8 to 10 carbon atoms, 14 to 20 carbon atoms, etc. in addition to containing saturated fatty acids having 12 carbon atoms and 22 carbon atoms. Depending on the iodine value at the time of curing, it is 33 to 42 ° C, more preferably 35 to 40 ° C. If the melting point is less than 33 ° C, the shape retention of the whipped cream is difficult to be maintained, and if it exceeds 42 ° C, the texture tends to be poor.

  Furthermore, the transesterified hardened fat used as the component A in the present invention is preferably a fat containing 15 to 23 parts by mass of a saturated fatty acid having 18 carbon atoms in 100 parts by mass of the constituent fatty acid. C18 saturated fatty acids are involved in the whipped cream texture, consistency, and flower-forming properties. If the amount is less than 15 parts by weight, the viscosity and flower-forming properties will be poor, and if it exceeds 23 parts by weight, the texture will be poor. Tend to be.

In the present invention, the transesterified hardened fat of component A is transesterified with fats and oils containing a large amount of saturated fatty acids having 12 carbon atoms as constituents and fats and oils containing many of saturated fatty acids having 22 carbon atoms as constituent components. By curing, it can be produced with high productivity.
Examples of fats and oils that contain a large amount of saturated fatty acids having 12 carbon atoms as constituents include fats and oils obtained from palm seeds such as palm kernel oil and palm oil, and oils and fats obtained by fractionating, hydrogenating, and transesterifying them. . When coconut oil is used, the whipped cream has a better texture and can be preferably used. Examples of oils and fats that contain a large amount of saturated fatty acids having 22 carbon atoms in their constituent components include rapeseed erucic acid oil.

  As fats and oils of component A, blended with 70 to 85 parts by mass of coconut oil and 15 to 30 parts by mass of rapeseed oil of erucic acid, transesterified, and cured to an iodine value of 2 or less, thereby substantially containing trans acid. Preferred oils and fats can be mentioned.

(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 mixing the fat and oil of component A and the fat and oil of component B.
Here, the component B fat is transesterified vegetable fat having a melting point of 10 to 15 ° C. Transesterified vegetable oils and fats are transesterified oils and fats produced by transesterifying vegetable oils and fats. Vegetable oil and fat Solid or semi-solid palm kernel oil (melting point 27 ° C), coconut oil (melting point 25 ° C), liquid rapeseed oil (melting point 0 ° C), corn oil (melting point -8 ° C), soybean oil (melting point -8) ° C), rice oil (-7 ° C), sunflower oil (melting point -15 ° C), high oleic sunflower oil (melting point 0 ° C), safflower oil (melting point -5 ° C), high oleic safflower oil (melting point 0) ° C), olive oil (melting point 0 ° C), cottonseed oil (melting point 0 ° C), etc., and oils and fats that have been fractionated, extremely hardened and transesterified in the present invention. It is a transesterified vegetable oil having an exchanged melting point of 10 to 15 ° C.
The constituent fatty acid of the transesterified vegetable oil of component B is composed of a fatty acid having 8 to 24 carbon atoms, and in 100 parts by mass of the constituent fatty acid, the saturated fatty acid is preferably 25 to 40 parts by mass, more preferably 30 to 40 parts by mass, The unsaturated fatty acid is preferably contained in an amount of 60 to 75 parts by mass, more preferably 60 to 70 parts by mass. The B component of the present invention is a transesterified vegetable oil containing 10 to 20 parts by mass of a saturated fatty acid having 12 carbon atoms and 60 to 75 parts by mass of an unsaturated fatty acid in 100 parts by mass of the constituent fatty acid.

  The purpose of blending the B component is to give emulsion stability by using it together with the A component. However, when a liquid oil having a melting point of 10 ° C. or less is used as the B component, the emulsion stability can be imparted, but the whipping property is lowered. I will let you. In the present invention, attention has been paid to the fact that the whipping step is generally performed at a low temperature of about 3 to 10 ° C., and it has been decided to use a transesterified vegetable oil whose melting point is slightly higher than this temperature range. When such fats and oils were used, it was thought that whipability could be improved by solidifying the fats and oils during the whip process. On the other hand, except for the whipping step, it is preferable that the whipped cream is liquid in terms of texture and physical properties (viscosity, artificial flower). Therefore, the upper limit of the melting point is set to 15 ° C.

  Furthermore, the transesterified vegetable oil used as the B component contains 10 to 20 parts by mass, preferably 13 to 20 parts by mass of a saturated fatty acid having 12 carbon atoms in 100 parts by mass of the constituent fatty acid, and an unsaturated fatty acid having 18 carbon atoms. The oil contains 60 to 75 parts by mass, preferably 60 to 70 parts by mass. Even if the melting point is in the above range, if the content of the saturated fatty acid having 12 carbon atoms is less than 10 parts by mass, the whipping property of the oil-in-water emulsion for whipped cream is deteriorated. The emulsion stability of the medium oil emulsion tends to be poor. On the other hand, if the unsaturated fatty acid having 18 carbon atoms is less than 60 parts by mass, the emulsion stability will be poor, and if it exceeds 75 parts by mass, the whipping property of the oil-in-water emulsion will be poor.

  Furthermore, the transesterified vegetable oil used as the component B in the present invention is an oil containing preferably 25 to 40 parts by mass, more preferably 30 to 40 parts by mass of a saturated fatty acid in 100 parts by mass of the constituent fatty acid. When the saturated fatty acid content is less than 25 parts by mass, the whipping property tends to deteriorate, and when it exceeds 40 parts by mass, the emulsion stability tends to deteriorate.

  The fats and oils used as the component B in the present invention contain a specific amount of saturated fatty acid having 12 carbon atoms and unsaturated fatty acid having 18 carbon atoms as described above. For example, lauric fats and oils such as palm kernel oil and coconut oil are used. And liquid oil such as rapeseed oil and corn oil can be produced by transesterification. Examples of the transesterification method include a method using an alkali catalyst such as sodium methylate, a method using an enzyme catalyst such as lipase, and the like. In transesterification with lipase, lipase for random transesterification is more preferably used.

The fats and oils used as the component B in the present invention are vegetable fats and oils containing 50 or more parts of saturated fatty acids having 8 to 12 carbon atoms in 100 parts by weight of constituent fatty acids, and unsaturated fatty acids having 18 carbon atoms in 100 parts by weight of constituent fatty acids. It is preferable that it is transesterification vegetable oil and fat with the vegetable oil and fat containing 75 mass parts or more. As vegetable oils and fats containing 50 to 5 parts by mass of saturated fatty acids having 8 to 12 carbon atoms in 100 parts by mass of constituent fatty acids, vegetable oils and fats obtained from palm seeds such as palm kernel oil and palm oils, and fractionation thereof, Examples include extremely hardened and transesterified vegetable oils and fats. Examples of vegetable fats and oils containing 75 parts by mass or more of unsaturated fatty acids in 100 parts by mass of constituent fatty acids include rapeseed oil, corn oil, soybean oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic sa Examples thereof include flower oil, olive oil, cottonseed oil, or fractionated oil thereof, and one or more of them can be selected.
In addition, when it is made into fats and oils of melting | fusing point 10-15 degreeC using fractionated oils, such as beef tallow, pork tallow, and fish oil, as B component, it may have a flavor derived from a beast and fish, and is preferable as a flavor of whipped cream. There may not be.

  As fats and oils preferable as B component fats and oils, the transesterified vegetable fats and oils obtained by mix | blending with palm kernel oil 25-40 mass parts and rapeseed oil 60-75 mass parts, and performing transesterification can be mentioned, for example.

(Oil composition for whipped cream)
The oil / fat composition for whipped cream of the present invention is an oil / fat composition comprising 50 to 75 parts by mass of component A oil and fat having a melting point of 33 to 42 ° C and 25 to 50 parts by mass of component B oil and fat having a melting point of 10 to 15 ° C. is there. Preferably, it is an oil composition comprising 55 to 70 parts by mass of A component fat and oil and 30 to 45 parts by mass of B component fat. When the content of component A fat is less than 50 parts by mass, that is, when the content of component B fat exceeds 50 parts by mass, the oil-in-water emulsion has good vibration resistance and maintains a more stable emulsified state. However, it takes a long time to obtain the optimum whipped state, and the whipping performance is remarkably 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 the A component oil and fat exceeds 75 parts by mass, that is, when the content of the B component oil and fat is less than 25 parts by mass, the oil-in-water emulsion does not have vibration resistance and the emulsion stability is deteriorated. There is a case. Moreover, when manufacturing whipped cream, artificial nature deteriorates and a food texture tends to worsen.

The oil and fat composition for whipped cream of the present invention can be produced by mixing the A component and the B component so as to satisfy the above conditions. Furthermore, fats and oils other than the A component and the B component can also be mixed as C components within a range of 5 to 15 parts by mass with respect to 100 parts by mass in total of the fats and oils of the A and B components.
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. Then, one or more of them can be selected.

  More preferably, the component C is 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, the fat and oil composition for whipped cream of the present invention preferably contains 65 to 80 parts by mass of a saturated fatty acid in 100 parts by mass of the constituent fatty acid. When the saturated fatty acid in the constituent fatty acid is less than 65 parts by mass, the artificial nature of the whipped cream is lowered and the shape of the cream is lost, resulting in poor artificial nature. When saturated fatty acid is contained exceeding 80 mass parts, the texture of whipped cream tends to deteriorate.

(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.

  The oil-in-water emulsions to be produced are distributed in this form, and whipped cream is produced by whipping each time at the confectionery factory or confectionery store, which 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.).

  The whipped cream of the present invention is made from the oil / fat composition for whipped cream of the present invention as a raw material, and if necessary, a stabilizer, a protein, a saccharide, and a 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.

  The stabilizer is not particularly limited, but phosphates (hexametaphosphoric acid, diphosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum, xanthan gum, tamarind gum, carrageenan , Stabilizers such as alginate, fercellan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran. These stabilizers can be used alone or in combination of two or more.

  The protein is not particularly limited. For example, whey protein such as α-lactalbumin, β-lactoglobulin, serum albumin, casein, other milk proteins, low density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, ovalbumin And egg proteins such as conalbumin and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or more proteins or in the form of a food material containing one or more proteins.

  The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol And sugars such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia and aspartame. These saccharides can be used alone or in combination of two or more.

  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.

[Production Examples A-1, A-2, A-4, A-5 of component A]
Production Examples A-1, A-2, A-4, and A-5 of the component A are fats and oils obtained by transesterifying rapeseed oil and coconut oil with a chemical method and further hardening.
The reaction method and conditions for transesterification 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 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. The reaction rate was determined based on the triglyceride / total carbon composition of the raw material mixed oil and the reaction oil. In the present invention, the reaction rate was 95% or more.
The curing reaction method and conditions are shown below. The transesterified 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 2 or less, the blowing of hydrogen 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.
The obtained transesterified hydrogenated fat was subjected to steam deodorization according to a conventional method so as to be suitable for food.

[Production Example A-6 for Component A]
Production Example A-6 of component A is a fat obtained by transesterifying and curing Hyelsinic acid rapeseed oil and palm kernel oil by the above method.

[Production Example A-7 for Component A]
Production Example A-7 of component A is a fat obtained by transesterifying and hardening rapeseed oil and coconut oil by the above method.

[Production Example A-3 for Component A]
Production example A-3 of component A is a fat and oil obtained by transesterification of rapeseed oil and coconut oil with an enzymatic method and further hardening.
The reaction method and conditions for transesterification are shown below. The raw material mixed oil was charged into the reaction vessel, kept in this state for 3 hours or more at 100 ° C. to 120 ° C., and dehydrated until the water content in the oil and fat became 100 ppm or less. Thereafter, the fats and oils are cooled to 50 ° C., 8 parts by mass of the random transesterification enzyme Novozyme TL-IM (manufactured by Novo Nordisk) is added to the oil, and the mixture is gently stirred for 24 hours while maintaining 50 ° C. It was. At the end of the reaction, the enzyme was filtered off to obtain a transesterified oil. The reaction rate was determined based on the triglyceride / total carbon composition of the reaction oil. In the present invention, the reaction rate was 95% or more.
The obtained transesterified oil was hardened by the above method to obtain a transesterified oil and fat.

[Production Examples B-1 to B-7 of Component B]
Production Examples B-1, B-2, B-5, B-6 are palm kernel oil and rapeseed oil, B-3 is palm kernel oil and corn oil, B-4 is palm oil and rapeseed oil, B -7 is oil and fat which mix | blended palm kernel oil and the palm oil fractionation liquid part, and was transesterified with the chemical method. The reaction method and conditions for the transesterification of the transesterified oil are the same as those for the component A described above. The obtained transesterified vegetable oil was subjected to steam deodorization according to a conventional method so as to be suitable for food.

[Production Example B-8 for Component B]
Production Example B-8 for component B is rapeseed oil.

  Table 1 shows the content of C12 saturated fatty acid, C18 saturated fatty acid, C22 saturated fatty acid and saturated fatty acid, trans acid content, iodine value, and melting point in the A component production example. Table 2 shows the contents of the C12 saturated fatty acid, the C18 unsaturated fatty acid and the saturated fatty acid, the trans acid content, and the melting point. Fatty acid content measured the fatty-acid composition according to the standard oil-fat analysis test method provisional 15-2003. As the gas chromatography column, column DB--WAX was used, and measurement was performed with a gas chromatography apparatus (manufactured by Agilent, Model 6850). The trans acid content is in accordance with the standard oil analysis test method 17-2007, the iodine value is in accordance with the standard oil analysis test method 2.3.4.1-1996, and the melting point is the standard oil analysis test method 2.2. It measured according to 4.2-1996.

[Production Examples 1 to 17]
Using the fats and oils obtained in the production examples of the A component and the B component, the oils and fat compositions for whipped cream in Production Examples 1 to 17 were mixed in accordance with the blending in Table 3-1 and Table 3-2. The thing was manufactured.

[Examples 1-8]
As fats and oils obtained in Production Examples 1 to 8 and other fats and oils, milk fat and palm extremely hardened oil were blended as shown in Table 3-1, to produce an oil-in-water emulsion and whipped cream. Emulsification stability (vibration resistance) and whipping properties (whipping time, overrun) of oil-in-water emulsions, and whipped cream performance (texture, consistency, artificial flower state) were evaluated. It was shown in 1.
The C component palm extremely hardened oil was produced by extremely curing palm oil in the same manner as the above curing method.

(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. On the other hand, to 45 parts by mass of the fats and oils for whipped cream obtained in Examples 1 to 10 above, 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, An oil phase part in which 0.11 part by mass of polyglycerin fatty acid ester and 0.25 part by mass of sorbitan fatty acid ester were dissolved was prepared, 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.

  Evaluation of emulsion stability (vibration resistance) and whipping properties (whipping time, overrun) of the obtained oil-in-water emulsion and whipped cream performance (texture, consistency, artificial state) are as follows. I went there.

(Evaluation methods)
(A) 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 mPa · sec. ○: The viscosity of the oil-in-water emulsion after vibration is 500 mPa · sec or more and less than 1000 mPa · sec. Δ: The viscosity of the oil-in-water emulsion after vibration. 1000 mPa · sec or more X: Oil-in-water emulsion after vibration solidifies (b) Whip time: 600 g of oil-in-water emulsion and 60 g of sugar were charged in a container and cooled in an ice bath to 6 ° C. Using a Hobart mixer (manufactured by Kanto Blender Kogyo Co., Ltd.) equipped with a whipper, the whipping was performed at a second speed. Then, the time required for the overrun to show the maximum value was obtained. In this evaluation, in the whipped cream using rapeseed hydrogenated oil containing trans acid that is commercially available in the past, the whipping time was 5 minutes and 50 seconds, so that the whipping time is 4 to 7 minutes, and more preferably. 4-6 minutes is a good whipping time range.
(C) 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 (%)
A: 150 or more O: 100 or more and less than 150 Δ: Less than 100 ×: Impossible whipping (d) Texture: Mouth feel such as oiliness, melting in the mouth, refreshing feeling and the like when evaluated in the mouth was evaluated.
◎: Best ○: Good △: Slightly good ×: Poor (e) Viscosity: Viscosity of whipped cream when overrun shows maximum value by rheometer (manufactured by Sun Scientific Co., Ltd., using compression elastic adapter) The consistency was measured and evaluated.
◎: Best ○: Good △: Slightly good ×: Poor (f) Artificial flower state: Comprehensive evaluation of the shape of the artificial flower, texture, etc., 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.
X: Defect ... It is difficult to squeeze. There are artificial flowers.

[Comparative Examples 1-9]
The oils and fats obtained in Production Examples 9 to 17 were blended as shown in Table 3-2 to produce oil-in-water emulsions and whipped cream. Emulsification stability (vibration resistance) and whipping properties (whipping time, overrun) of oil-in-water emulsions, and performance of whipped cream (texture, consistency, artificial flower state) are evaluated by the above methods. Are also shown in Table 4-2.

From the results of Tables 4-1 and 4-2, it can be seen that the emulsion using the whipped cream fat composition of the present invention is excellent in emulsion stability and whipping properties. Moreover, it turns out that the whipped cream using the oil-fat composition for whipped creams of this invention is excellent in food texture, consistency, and artificial flower state.
On the other hand, when the compounding ratio of the A component and the B component is different from the ratio of the present invention (Comparative Examples 1 and 2), when the A component is different from the present invention (Comparative Examples 3 to 6), the B component is different from the present invention. When different (Comparative Examples 7 to 9), the emulsion stability, whipping properties, and whipping creams of the emulsions could not satisfy all the performances in texture, consistency, and artificial flower state.

Claims (4)

An oil / fat composition for whipped cream containing 50 to 75 parts by mass of an oil having a melting point of 33 to 42 ° C as the following A component and 25 to 50 parts by mass of an oil having a melting point of 10 to 15 ° C as the following B component.
Component A: Transesterified hardened fat / oil containing 30 to 40 parts by mass of a saturated fatty acid having 12 to 12 carbon atoms and 5 to 15 parts by mass of a saturated fatty acid having 22 carbon atoms in 100 parts by mass of the constituent fatty acid.
Component B: Transesterified vegetable fat / oil containing 10 to 20 parts by mass of a saturated fatty acid having 12 carbon atoms and 60 to 75 parts by mass of an unsaturated fatty acid having 18 carbon atoms in 100 parts by mass of the constituent fatty acid.   A component contains fats and oils containing 50 parts by mass or more of fatty acids having 8 to 12 carbon atoms in 100 parts by mass of constituent fatty acids, and fats and oils containing 50 parts by mass or more of fatty acids having 20 to 24 carbon atoms in 100 parts by mass of constituent fatty acids. After transesterification, it is a hydrogenated transesterified oil and fat, and the component B contains carbon oil in 100 parts by mass of the constituent fatty acid and 100 parts by mass of the fatty acid in which the fatty acid contains 8 to 12 saturated fatty acids having 8 to 12 carbon atoms. The oil / fat composition for whipped cream according to claim 1, which is a transesterified vegetable oil / fat with a vegetable oil / fat containing 75 parts by mass or more of the unsaturated fatty acid of formula 18.   The oil-in-water type emulsion for whipped cream containing the oil-and-fat composition for whipped cream of Claim 1 and Claim 2.   The whipped cream which uses the oil-in-water type emulsion for whipped cream of Claim 3 as a raw material.