JP2010110269A - 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 giving whipped cream being good in meltability in the mouth, shape retainability and flavor stability. <P>SOLUTION: The oil-and-fat composition for whipped cream includes 45-65 pts.mass of the A-component described below and 40-55 pts.mass of the B-component described, wherein the A-component is an transesterified hydrogenated oil-and-fat containing 30-40 pts.mass of a 12C saturated fatty acid and 5-15 pts.mass of a 22C saturated fatty acid in 100 pts.mass of constituent fatty acids, has a melting point of 33-42°C and an iodine value of 2 or less and the B-component is a plant-derived hydrogenated oil-and-fat containing 10-20 pts.mass of a saturated fatty acid and 10 pts.mass or less of a polyunsaturated fatty acid having two or more double bonds, in 100 pts.mass of the constituent fatty acids and has a melting point 20-35°C. <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 produced by emulsifying a whipped cream oil-and-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.

  An oil-in-water emulsion for whipped cream obtained by emulsifying such a composition for whipped cream in water does not cause changes in properties such as thickening and solidification to vibration and temperature changes during distribution and storage. Those with good stability (vibration resistance) are required. 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, it is required to have stability (shape retention) and good texture (smoothness) when used as a topping or filling for confectionery. And, after topping on a cake or the like after foaming, flavor stability that does not deteriorate in flavor even under irradiation of a fluorescent lamp for display is also required.

  The whipped cream using fresh cream has a good mouthfeel and mouthfeel, 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 has poor emulsification stability and tends to solidify during distribution, and since it has a narrow range of optimal overruns, it has the drawbacks that it is difficult to use, such as requiring technology for whipping.

Synthetic creams are used in large quantities today because many improvements have been made today and physical properties such as emulsification stability and whipping properties have been 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 partially hardened oils thereof (partially hydrogenated oils) are used (for example, patent documents). 1). These are imparted with the emulsion stability and whipping properties of oil-in-water emulsions due to the performance of partially cured fatty acids, but further improvements in these physical properties are required to meet consumer needs.
On the other hand, it is known that fats and oils containing a saturated fatty acid having 22 carbon atoms in the fatty acid composition are excellent in emulsification stability and are excellent as a fat composition for whipped cream. Examples of natural fats and oils containing 22 fatty acids include erucic acid-containing rapeseed oil (containing 40 to 50 parts by mass of monounsaturated fatty acid erucic acid). However, it has been pointed out that erucic acid can cause circulatory diseases when ingested, and erucic acid remains, unless it is hardened and all fatty acids having 22 carbon atoms are saturated and converted to behenic acid. Absent. When erucic acid-containing rapeseed oil is extremely cured, the melting point becomes about 59 ° C., and when used as a whipped cream, the mouthfeel becomes poor, and the oil-in-water emulsion for whipped cream also contains a fatty acid having 22 carbon atoms. Regardless, the emulsion stability is poor.

As a method for improving the mouthfeel in the use of such erucic acid-containing rapeseed extremely hardened oil, it has been disclosed that erucic acid-containing rapeseed extremely hardened oil is transesterified with an unsaturated fatty acid or an oil having an unsaturated fatty acid ( Patent Document 2). However, this method deteriorates the shape retention of whipped cream. In addition, whipped cream may be irradiated to fluorescent lamps for a long time in a showcase after being topped with a cake or the like, but if unsaturated fatty acids are contained in transesterified oil, flavor deterioration will occur when irradiated with fluorescent lamps. It happens and is not preferable.
In addition, the use of high melting point oils such as rapeseed extremely hardened oil containing erucic acid in the transesterification process causes solidification in the production line and is very poor in workability, and transesterification using enzymes generally has a melting point. It is not suitable because it is higher than the typical reaction temperature of typical enzymes.
Thus, it is expected to be useful for improving the physical properties of an oil-in-water emulsion for whipped cream when an oil or fat containing a fatty acid having 22 carbon atoms in the fatty acid composition is used in the oil / fat composition for whipped cream. It was not easy to obtain good emulsion stability of the emulsion while ensuring the flavor stability of the whipped cream, and it was not easy to improve the mouthfeel and shape retention of the whipped cream produced at the same time. .
JP 2002-17256 A Japanese Patent Laid-Open No. 5-236897

  The present invention provides an oil-and-fat composition for whipped cream, in which the emulsification stability and whipping properties of the oil-in-water emulsion for whipped cream are improved, and the whipping cream produced has good mouthfeel, shape retention and flavor stability. To do.

The present invention is the following invention.
1st invention in this invention is an oil-fat composition for whipped cream which consists of the following A component 45-60 mass parts and B component 40-55 mass parts.
Component A: Transesterification of 30 to 40 parts by mass of saturated fatty acid having 12 carbon atoms and 5 to 15 parts by mass of saturated fatty acid having 22 carbon atoms in 100 parts by mass of constituent fatty acid, melting point of 33 to 42 ° C. and iodine value of 2 or less Hardened oil and fat.
Component B: Plant hardened fat and oil containing 10 to 20 parts by weight of a saturated fatty acid in 10 parts by weight of a saturated fatty acid in 100 parts by weight of a constituent fatty acid and 10 parts by weight or less of a polyunsaturated fatty acid having two or more double bonds.

  The second invention in the present invention is the whipped cream fat composition according to the first invention, wherein the A component is a transesterified hydrogenated oil obtained by transesterification of coconut oil and Hyersinic acid rapeseed oil.

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

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

  According to the first and second aspects of the present invention, the oil-in-water emulsion has good emulsification stability (vibration resistance) and whipping properties, and the whipped cream produced has a good mouthfeel, shape retention and flavor stability. An oil / fat composition for whipped cream having excellent properties is provided.

  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 mouthfeel, shape retention and flavor stability.

As described above, when an oil or fat containing a fatty acid having 22 carbon atoms in the fatty acid composition is used in the oil or fat composition for whipped cream, the good emulsion stability of the oil-in-water emulsion for whipped cream is ensured while ensuring the flavor stability of the whipped cream. It is not easy to obtain, and it is not easy to improve the physical properties such as the whipping cream and shape retention of the manufactured whipped cream at the same time.
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 saturated fatty acid in the fatty acid composition. When using an oil and fat composition containing a specific amount of a plant hardened fat (B component) having a melting point in a specific range, the amount of polyunsaturated fatty acid having two or more double bonds is limited. The present invention has been completed by finding that the emulsion stability and whipping properties of the oil-in-water emulsion for cream are improved, and that a whipped cream having excellent mouthfeel, shape retention and flavor stability can be provided.
That is, the fat and oil composition for whipped cream of the present invention contains 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. Transesterified hydrogenated oil and fat having a melting point of 33 to 42 ° C. and an iodine value of 2 or less, and a polyunsaturated fatty acid having 10 to 20 parts by weight of saturated fatty acid in 100 parts by weight of constituent fatty acid as B component and having two or more double bonds It is an oil and fat composition comprising 10 parts by mass or less of a plant-cured oil and fat having a melting point of 20 to 35 ° 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, the shape retention and flavor stability can be improved in the whipped cream, and the erucic acid content can be reduced to 1 part by mass 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.

  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 the content of the saturated fatty acid having 12 carbon atoms is less than 30 parts by mass, the whipping cream will be deteriorated, the whipping property of the oil-in-water oil composition for whipping cream will be deteriorated, and if it exceeds 40 parts by mass, the oil-in-water type for whipping cream The emulsification stability of the oil and fat composition is deteriorated.

  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 emulsification stability becomes 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 or 14 to 20 carbon atoms in addition to the saturated fatty acids having 12 or 22 carbon atoms, and the range of the melting point thereof. Is preferably 33 to 42 ° C, more preferably 35 to 42 ° C.
When the melting point is less than 33 ° C., the shape retention of the whipped cream is difficult to be maintained, and when it exceeds 42 ° C., the mouth-feeling tends to deteriorate.

  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. The saturated fatty acid having 18 carbon atoms is involved in the shape retention and mouthfeel of the whipped cream. If the amount is less than 15 parts by mass, the shape retention becomes worse, and if it exceeds 23 parts by mass, the mouthfeel tends to become worse.

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 and fats and oils containing many saturated fatty acids having 22 carbon atoms as components. It can manufacture by adding.
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 mouthfeel and can be used preferably.
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. It can be set as the fats and oils excellent in flavor stability by hardening | curing extremely.

  The fats and oils of component A can be obtained, for example, by blending with 70 to 85 parts by mass of coconut oil and 15 to 30 parts by mass of rapeseed rapeseed oil, transesterifying, and curing to an iodine value of 2 or less.

(B component)
Even if the component A of the present invention is used alone in the whipped cream, sufficient stability of the oil-in-water emulsion for whipped cream cannot be obtained, and the whipped cream to be produced has poor mouthfeel. Then, this invention mix | blends a specific amount of B component, while solving the problem in the single use of A component, the physical property of whipped cream can be improved further.

  The fats and oils used as the component B in the present invention are 10 to 20 parts by weight of saturated fatty acids in 100 parts by weight of constituent fatty acids, 10 parts by weight or less of polyunsaturated fatty acids having two or more double bonds, and a melting point of 20 to 20 parts. It is a hardened vegetable oil and fat at 35 ° C. Such fats and oils are not known in nature, and the plant-cured fats and oils of component B of the present invention are obtained by partially curing vegetable fats and oils having a saturated fatty acid content of 20 parts by mass or less.

In the partial curing of the B component, first, a polyunsaturated fatty acid having two or more double bonds is hydrogenated to become an unsaturated fatty acid having one double bond. Therefore, in the partial curing step, polyunsaturated fatty acids having two or more double bonds can be reduced without increasing the content of saturated fatty acids at the beginning of the reaction.
In the present invention, the component B is a vegetable oil hardened fat of vegetable oil containing 10 to 20 parts by mass of a saturated fatty acid in 100 parts by mass of the constituent fatty acid. Here, if the content of the saturated fatty acid is less than 10 parts by mass, the emulsion stability of the oil-in-water emulsion can be improved, but the whipping property and the shape retaining property of the whipped cream tend to deteriorate, When the amount exceeds 20 parts by mass, the improvement effect of the mouthpiece cannot be obtained.
In the present invention, the component B is a plant oil which is a vegetable oil containing 10 parts by mass or less of a polyunsaturated fatty acid having two or more double bonds in 100 parts by mass of the constituent fatty acid. Here, if the content of the polyunsaturated fatty acid having two or more double bonds exceeds 10 parts by mass, the flavor stability of the whipped cream is deteriorated.
In the partial curing process, the polyunsaturated fatty acid having two or more double bonds is reduced to an unsaturated acid having one double bond, or a saturated fatty acid, thereby increasing the melting point of the plant-cured fat / oil. Can be made.
In the present invention, component B is a hardened vegetable oil having a melting point of 20 to 35 ° C. When the melting point is less than 20 ° C., the shape retention of the whipped cream is deteriorated, and when it exceeds 35 ° C., the mouthfeel is deteriorated.

The vegetable oil and fat having a saturated fatty acid content of 20 parts by mass or less as a raw material for the component B is not particularly limited. For example, rapeseed oil, corn oil, soybean oil, rice oil, rice bran oil, sunflower oil, high oleic sunflower oil, Examples thereof include safflower oil, high oleic safflower oil, olive oil, cottonseed oil, or fractionated oils thereof, and one or more of them can be selected.
More preferably, it is liquid oil and fat whose polyunsaturated fatty acid which has two or more double bonds is less than 40 mass% in a constituent fatty acid. Fats and oils having polyunsaturated fatty acids having two or more double bonds, such as soybean oil and corn oil, in the constituent fatty acids of 40 parts by mass or more are partially cured to a melting point of 20 to 35 ° C. as a raw oil for component B In some cases, depending on the hydrogenation conditions, the saturated fatty acid exceeds 20 parts by mass in 100 parts by mass of the constituent fatty acid, or the polyunsaturated fatty acid having two or more double bonds exceeds 10 parts by mass. It is not preferable because it tends to be.

(Oil composition for whipped cream)
The oil / fat composition for whipped cream of the present invention is an oil / fat composition comprising 45 to 60 parts by mass of the transesterified cured oil / fat of component A and 40 to 55 parts by mass of the plant-cured oil / fat of component B.

  When the content of the transesterified hardened fat of component A is less than 45 parts by mass, that is, when the content of the hardened fat of component B exceeds 55 parts by weight, the whipping property of the oil-in-water emulsion, the shape retention of the whipped cream It is easy to get worse. In addition, when the content of the transesterified hardened fat of component A exceeds 60 parts by mass, that is, when the content of the hardened fat of component B is less than 40 parts by weight, the mouthfeel of the whipped cream tends to deteriorate.

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, you may mix | blend other fats and oils in this in the range which does not impair the physical property of the fats and oils composition for whipped creams of this invention.
Examples of other fats and oils include lauric fats, liquid fats and milk fats. These fats and oils can be mix | blended in 25 mass parts or less with respect to 100 mass parts of fats and oils compositions for whipped creams of this invention.

(Oil-in-water emulsion for 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 for whipped cream of the present invention is emulsified by adding oil, water, non-fat milk solids emulsifier and the like. 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.

A component and B component were produced by the following method.
[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 reaction vessel was charged with 100 parts by mass of the raw material mixed oil and heated in a nitrogen stream with stirring. 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 this production example, the reaction rate was 95% or more.
The curing reaction method and conditions are shown below. The reactor was charged with 100 parts by mass of the transesterified oil 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-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 reaction vessel was charged with 100 parts by mass of the raw material mixed oil, kept in this state for 3 hours or more at 100 ° C. to 120 ° C., and dehydrated until the water content in the fats and oils 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 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 in the same manner as in A-1 above.

[Production Example A-7 for Component A]
Production Example A-7 of component A is a fat obtained by transesterifying and curing rapeseed oil and coconut oil in the same manner as in A-1 above.

[Production Examples B-1 to B-5 of Component B]
Production Examples B-1 to B-5 of component B are fats and oils obtained by partially curing rapeseed oil by a conventional method. The curing reaction method and conditions are shown below. 100 parts by mass of rapeseed oil was charged into the reactor, and heated to 150 ° C. with stirring while blowing hydrogen at a pressure of 0.05 MPa to 0.1 MPa. Thereafter, 0.1 to 0.2 parts by mass of a nickel catalyst was charged into the reactor, and stirred while blowing hydrogen at 190 to 220 ° C., and the reaction was stopped at a predetermined melting point. 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 Examples B-6, B-7 of component B]
Production Examples B-6 and B-7 of component B are fats and oils partially cured by the same method as Production Examples B-1 to B-5, except that soybean oil was used as the raw material oil.

[Production Examples B-8 and B-9 for Component B]
Production examples B-8 and B-9 of component B are high oleic sunflower oil and palm oil fractionation liquid parts.

  Table 1 shows the content, iodine value, and melting point of carbon 12 saturated fatty acid, carbon 18 saturated fatty acid, carbon 22 saturated fatty acid in the production example of component A, and saturated fatty acid and polyunsaturated in production example of component B. The fatty acid content and melting point are shown in Table 2. Fatty acid content is in accordance with Standard Oil Analysis Test Method 15-2003, iodine value is in accordance with Standard Oil Analysis Test Method 2.3.4.1-1996, and melting point is in Standard Oil Analysis Test Method 2.2.4. Measured according to 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 of Production Examples 1 to 17 are produced by mixing according to the formulations shown in Tables 3-1 and 2-1. did.

[Examples 1 to 5]
As fats and oils obtained in Production Examples 1 to 5 and other fats and oils, milk fat, rapeseed oil, and palm extremely hardened oil were blended as shown in Table 4 to produce an oil-in-water emulsion and whipped cream. Emulsification stability (vibration resistance) and whipping properties (whipping time, overrun), whipping cream, shape retention and flavor stability of oil-in-water emulsions are evaluated by the following methods, and the results are shown. Shown in 4-1.

[Comparative Examples 1 to 12]
Using each of the fats and oils obtained in Production Examples 6 to 17 above, an oil-in-water emulsion and a whipped cream are produced by the above method, and the emulsion stability (vibration resistance) and whipping property of the oil-in-water emulsion ( Whipping time, overrun), whipping cream, shape retention and flavor stability were evaluated by the following methods, and the results are shown in Tables 4-1 and 2-2.

(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 5, 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.

  The evaluation methods for the emulsion stability (vibration resistance) and whipping properties (whipping time, overrun), whipped cream shape retention, mouthfeel, and flavor and taste stability of the obtained oil-in-water emulsion are shown below.

(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 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 (b) Whip time: 600 g of oil-in-water emulsion and 60 g of sugar are charged into a container, and whipped at a second speed using a Hobart mixer (manufactured by Kanto Blender) equipped with a whipper. . Then, the time required for the overrun to show the maximum value was obtained and evaluated.
◎: Start to less than 6 minutes ○: 6 minutes or more and less than 8 minutes △: 8 minutes or more ×: Can not be whipped (c) Overrun: Sampling whipped cream every 30 seconds after 2 minutes from the start of whipping 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
○: 100 or more and less than 150 Δ: Less than 100
×: Impossible to whipped (d) Shape retention: The state after storing the whipped cream using a squeezed bag and stored at 25 ° C. for 24 hours is visually observed, and in the following three stages evaluated.
○: No change △: Artificial flowers are slightly sagging.
X: Artificial flower is dripped.
(E) Mouth melting: The mouth melting felt when the whipped cream was included in the mouth was evaluated.
◎: Cool and good feeling ○: Good △: Slightly good X: Poor (f) Flavor stability: Artificial flowers of whipped cream using a squeezed bag were irradiated with fluorescent light at 5 ° C and 1500 lux. Sensory evaluation was performed by 10 panelists trained in the flavor after storage for 24 hours. The average score of 10 people was evaluated according to the following 4 grades as 3 points for good, 2 points for feeling a faint odor, and 1 point for feeling a bad odor.
A: 3.0
○: 2.6 to less than 3.0 Δ: 2.0 to less than 2.6 ×: less than 2.0

  As shown in Examples 1 to 5 in Tables 4-1 and 2, both the oil-in-water emulsion and the whipped cream using the oil and fat composition for whipped cream of the present invention had good performance.

  Comparative Example 1 is an example in which the B component in Production Example 6 is 0%, so that the vibration resistance and lip of the oil-in-water emulsion are poor.

  Comparative Example 2 is an example in which the vibration resistance of the oil-in-water emulsion is poor because of the small amount of C22 saturated fatty acid of Component A (A-4) in Production Example 7.

  In Comparative Example 3, the melting point of the component A (A-5) in Production Example 8 is high, so that the whipping cream has a poor mouthfeel.

  In Comparative Example 4, the melting point of the component A (A-6) in Production Example 9 is high, so that the whipping cream has a poor mouthfeel.

  Comparative Example 5 is an example in which the vibration resistance of the oil-in-water emulsion is poor because the amount of the C22 saturated fatty acid of Component A (A-7) in Production Example 10 is small.

  Comparative Example 6 is an example in which the amount of saturated fatty acid of Component B (B-4) in Production Example 11 is large and the melting point is high, so that the vibration resistance of the oil-in-water emulsion and the whipping cream are poor.

  In Comparative Example 7, since the amount of the saturated fatty acid of Component B (B-5) in Production Example 12 is small, the amount of polyunsaturated fatty acid is large, and the melting point is low, the whipped cream has poor shape retention and flavor stability. This is an example.

  Comparative Example 8 is an example in which the vibration resistance of the oil-in-water emulsion and the whipping cream were poor because the amount of the saturated fatty acid of the component B (B-6) in Production Example 13 was large.

  Comparative Example 9 is an example in which the flavor stability of the whipped cream was poor because the amount of the polyunsaturated fatty acid of Component B (B-7) in Production Example 14 was large.

  Comparative Example 10 is an example in which the shape retention of the whipped cream was poor because the amount of the saturated fatty acid of Component B (B-8) in Production Example 15 was small and the melting point was low.

  Since Comparative Example 11 has a large amount of the saturated fatty acid of Component B (B-9) in Production Example 16 and a large amount of polyunsaturated fatty acid, the vibration resistance of the oil-in-water emulsion and the flavor stability of the whipped cream are poor. This is an example.

  Since Comparative Example 12 does not contain the component A in Production Example 17, the whipping property and vibration resistance of the oil-in-water emulsion are slightly poor, and the shape retaining property of the whipped cream is poor.

Claims (4)

An oil / fat composition for whipped cream comprising 45 to 60 parts by mass of the following component A and 40 to 55 parts by mass of component B.
Component A: Transesterification of 30 to 40 parts by mass of saturated fatty acid having 12 carbon atoms and 5 to 15 parts by mass of saturated fatty acid having 22 carbon atoms in 100 parts by mass of constituent fatty acid, melting point of 33 to 42 ° C. and iodine value of 2 or less Hardened oil and fat.
Component B: Plant hardened fat and oil containing 10 to 20 parts by weight of a saturated fatty acid in 10 parts by weight of a saturated fatty acid in 100 parts by weight of a constituent fatty acid and 10 parts by weight or less of a polyunsaturated fatty acid having two or more double bonds.   The fat and oil composition for whipped cream according to claim 1, wherein the component A is a transesterified hardened fat and oil obtained by transesterifying coconut oil and Hyersinic acid rapeseed oil.   The oil-in-water emulsion for whipped cream containing the oil-fat composition of Claim 1.   The whipped cream which uses the oil-in-water type emulsion for whipped cream of Claim 3 as a raw material.