JP2011177056A - Foaming oil-in-water emulsified oil and fat composition for normal temperature - Google Patents
Foaming oil-in-water emulsified oil and fat composition for normal temperature Download PDFInfo
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- JP2011177056A JP2011177056A JP2010042472A JP2010042472A JP2011177056A JP 2011177056 A JP2011177056 A JP 2011177056A JP 2010042472 A JP2010042472 A JP 2010042472A JP 2010042472 A JP2010042472 A JP 2010042472A JP 2011177056 A JP2011177056 A JP 2011177056A
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、製菓、製パン分野にてホイップ後にフィリングとして用いられ、常温にて流通、保管される低油分の起泡性水中油型乳化油脂組成物に関する。 The present invention relates to a foamable oil-in-water emulsified oil / fat composition used as a filling after whipping in the confectionery and bakery fields and distributed and stored at room temperature.
近年、製菓、製パン分野においては、流通網が発展しコンビニエンスストアなどの小売店が多くなったことにより、常温と言われる２０〜３０℃で日持ちする製品であっても、よりおいしい製品が求められる傾向にあった。 In recent years, in the field of confectionery and bakery, the distribution network has developed and there are many retail stores such as convenience stores. There was a tendency to be.
これまでホイップ後にパン、菓子などにフィリングクリームとして用いられ常温にて流通及び保管されるクリームには、その保型性の高さから油中水型乳化油脂組成物であるバタークリームなどが利用されてきた。しかし連続層が油脂であるために、食した際の油っぽさと口溶けが重たいという食感の悪さがあり、１０℃以下で流通、保存される生クリームに代表される連続層が水である水中油型乳化油脂組成物をホイップしたクリームが常温でも使用できないかという要求が出てきている。 So far, creams that are used as filling creams for breads and confectionery after whipping and are distributed and stored at room temperature have been used butter creams, which are water-in-oil emulsified oils and fat compositions, due to their high shape-retaining properties. I came. However, since the continuous layer is fat and oil, there is a bad texture that the oily taste and melting in the mouth are heavy, and the continuous layer typified by fresh cream distributed and stored at 10 ° C or less is water. There has been a demand for whether a cream whipped with an oil-in-water emulsified oil / fat composition can be used even at room temperature.
ところが通常の水中油型のホイップクリームでは、ホイップ後に常温で流通、保管した際に、そのホイップ構造が維持できずに保型性が悪化しやすく、商品性が失われる場合が多いものであった。そこで、口溶けが良くて油っぽさがなく且つ常温での保型性を付与させるために、これまでに様々な検討がなされてきた。
例えば、特許文献１、２ではヤシ硬化油、パーム核硬化油などのラウリン系硬化油脂が主に用いられている。しかしこれらの油脂は、硬化工程で生じる高融点部により食感が悪化すると共に、ホイップ以降に経時的に硬くなる「しまり」と呼ばれる現象が起き、パンなどに加工する際に作業性も口溶け感も悪いものであった。
However, with normal oil-in-water whipped cream, when circulated and stored at room temperature after whipping, the whipped structure could not be maintained and the shape retention was liable to deteriorate, and the merchantability was often lost. . Therefore, various studies have been made so far in order to provide good meltability in the mouth, no oiliness, and impart shape retention at room temperature.
For example, Patent Documents 1 and 2 mainly use lauric hardened oils and fats such as hardened palm oil and hardened palm kernel oil. However, these fats and oils deteriorate in texture due to the high melting point portion generated in the curing process, and a phenomenon called “margin” that hardens with time after whipping occurs, and the workability is also melted when processed into bread etc. Was also bad.
一方、しまりを解決するために、特許文献３のように、分別パーム硬化油を使用することも提案されているが、しまりは改善されるものの食感が悪いものであった。又、特許文献４にはパーム分別油脂を配合することも例示されているが、常温での保型性が劣り、食感も重く、改善効果の低いものであった。 On the other hand, in order to solve the tightness, it has been proposed to use fractionated hardened palm oil as in Patent Document 3, but the tightness is improved, but the texture is poor. Patent Document 4 also exemplifies blending of palm fractionated fats and oils, but has poor shape retention at room temperature, heavy texture, and low improvement effect.
最近、特許文献５ではラウリン系油脂のパーム核油分別高融点部を使用する方法も開示されているが、パーム核油分別高融点部を主とした配合では、ホイップ前の乳化原液の安定性が非常に低いために、原液が冷蔵での輸送、保存時に固化する「ボテ」現象が生じる。従って、原液を製造後直ぐにホイップして冷凍するタイプのものであれば使用可能であるが、通常の原液で流通させるタイプにはボテが生じるために使用できないものであった。 Recently, Patent Document 5 also discloses a method of using a palm kernel oil fractionation high melting point part of lauric fats and oils. However, in a composition mainly composed of palm kernel oil fractionation high melting point part, stability of the emulsified stock solution before whipping is disclosed. Is so low that a “bottom” phenomenon occurs in which the stock solution solidifies during transportation and storage in refrigeration. Therefore, it can be used if it is of a type in which the stock solution is whipped and frozen immediately after production, but it cannot be used in the type in which the stock solution is circulated with a normal stock solution due to the occurrence of bottling.
特許文献６では、ヤシ油極度硬化油に炭素数１６以上の飽和脂肪酸量が２０質量％以上７５質量％未満、炭素数１６以上の不飽和脂肪酸含量が２５質量％以上７０質量％未満であるエステル交換油を配合することで、原液の安定性が向上することが提案されているが、この方法では高融点のトリ飽和トリグリセリドが多く、舌の上に残る油感が不快であり、食感が悪いものであった。 In Patent Document 6, an ester in which the amount of saturated fatty acid having 16 or more carbon atoms is 20% by mass or more and less than 75% by mass and the content of unsaturated fatty acid having 16 or more carbon atoms is 25% by mass or more and less than 70% by mass in palm oil extremely hardened oil. It has been proposed that the stability of the stock solution is improved by blending the exchange oil, but this method has many high-saturation trisaturated triglycerides, and the oily feeling remaining on the tongue is uncomfortable and the texture is not good. It was bad.
特許文献７には、水分５５〜７３重量％であり、且つ特定のラウリン系油脂を５５重量％以上含有した油脂を２５〜４３重量％用いることで乳化安定性、保型性が向上したホイップドクリームが記載されているが、水分量が多く、冷凍での流通は可能であっても、衛生上常温での流通に耐えられるものではなかった。 Patent Document 7 discloses a whipped product having a water content of 55 to 73 wt% and an emulsion stability and shape retention improved by using 25 to 43 wt% of an oil containing 55 wt% or more of a specific lauric oil or fat. Although a cream is described, even though it has a large amount of water and can be circulated in a frozen state, it could not withstand sanitation at room temperature.
また特許文献８では、特定のエステル交換油脂と澱粉分解物及び／又は加工澱粉を用いることで乳化安定性、保型性、食感が向上したホイップドクリームが記載されているが、冷凍耐性を付与することが主目的になっているために澱粉分解物や加工澱粉が必須であり、常温流通用としての風味や食感、原液安定性及びホイップ後の物性は全く考慮されていない。 Patent Document 8 describes a whipped cream whose emulsification stability, shape retention, and texture are improved by using a specific transesterified oil and fat, a starch degradation product and / or a processed starch. Since the main purpose is to give, starch degradation products and processed starch are essential, and flavor, texture, stock solution stability and physical properties after whipping are not considered at all.
以上のように、従来技術では、常温にて流通、保管される起泡性水中油型乳化油脂組成物であって、食感や保型性、ボテ及びしまりなどの起泡性水中油型乳化油脂組成物の物性を満足させるものではなかった。 As described above, in the prior art, a foamable oil-in-water emulsified oil and fat composition that is distributed and stored at room temperature, and the foamable oil-in-water emulsification such as texture, shape retention, bottling and tightness, etc. It did not satisfy the physical properties of the oil and fat composition.
本発明の目的は、製菓、製パン分野にてホイップ後に常温にて流通、保管され、油っぽさが少ない嗜好性の高い食感であり、原液安定性及びホイップ後の物性（常温保型性、経時的硬さ変化など）が優れている常温用起泡性水中油型乳化油脂組成物を提供することを目的とする。 The object of the present invention is a highly textured food texture that is distributed and stored at room temperature after whipping in the field of confectionery and bakery, has little oiliness, and has stability of stock solution and physical properties after whipping (room temperature keeping type) The object is to provide a foamable oil-in-water emulsified oil / fat composition for room temperature, which has excellent properties and changes in hardness over time.
本発明者らは、上記課題を解決するために鋭意研究を重ねた結果、構成脂肪酸の総炭素数が３４〜４０のトリグリセライドを６０重量％以上含有する特定の油脂（Ａ）と、Ｃ１６〜Ｃ１８の飽和脂肪酸が２５〜４０重量％であり、Ｃ４〜Ｃ１４の脂肪酸とＣ１８以上の不飽和脂肪酸の比が３：１〜１：３であり且つ融点が３５℃以下である特定の油脂（Ｂ）を、（Ａ）と（Ｂ）の混合比が（Ａ）：（Ｂ）＝６０：４０〜９０：１０で混合した特定の油脂組成物を用いることにより、油っぽさ及び口溶けなどの食感が良好であり、ホイップ後に硬さが変化しにくく、原液の安定性を確保しながら、ホイップ後の常温での保管、輸送に耐えうる保型性を維持できる物性を有する起泡性水中油型乳化油脂組成物を作製可能であることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a specific fat (A) containing 60% by weight or more of triglyceride having a total fatty acid number of 34 to 40 and C16 to C18. Specific fats and oils (B) having a saturated fatty acid content of 25 to 40% by weight, a ratio of C4 to C14 fatty acids to C18 or higher unsaturated fatty acids of 3: 1 to 1: 3 and a melting point of 35 ° C. or lower , By using a specific oil and fat composition in which the mixing ratio of (A) and (B) is (A) :( B) = 60: 40 to 90:10, Foaming water-in-oil that has good physical properties and can maintain its shape-holding ability to withstand storage and transportation at room temperature after whipping, while maintaining the stability of the stock solution while ensuring the stability of the stock solution. Found that it is possible to produce a type emulsified oil and fat composition The has been completed.
即ち、本発明の第一は、水分含量が水中油型乳化油脂組成物全体中１５〜４５重量％であり、構成脂肪酸の総炭素数が３４〜４０のトリグリセライドを油脂全体中６０重量％以上含有する油脂（Ａ）と、構成脂肪酸全体中Ｃ１６〜Ｃ１８の飽和脂肪酸が２５〜４０重量％であり、Ｃ４〜Ｃ１４の脂肪酸とＣ１８以上の不飽和脂肪酸の重量比が３：１〜１：３であり且つ融点が３５℃以下である油脂（Ｂ）からなり、油脂（Ａ）と油脂（Ｂ）の重量比が油脂（Ａ）：油脂（Ｂ）＝６０：４０〜９０：１０であり、２５℃のＳＦＣが２５重量％以上、３５℃のＳＦＣが５重量％以下である油脂組成物を、起泡性水中油型乳化油脂組成物全体中１５〜４０重量％含有することを特徴とする常温用起泡性水中油型乳化油脂組成物に関する。好ましい実施態様は、前記油脂（Ａ）と油脂（Ｂ）からなる油脂組成物全体中、構成脂肪酸がＣ１６以上の飽和脂肪酸のみであるトリグリセリドが２．０重量％以下である上記記載の常温用起泡性水中油型乳化油脂組成物に関する。より好ましくは、油脂（Ａ）がパーム核ステアリン及び／又はパーム核ステアリン硬化油である上記記載の常温用起泡性水中油型乳化油脂組成物、更に好ましくは、油脂（Ｂ）が乳脂肪である上記記載の常温用起泡性水中油型乳化油脂組成物、特に好ましくは、総油分が２５〜３５重量％である上記記載の常温用起泡性水中油型乳化油脂組成物、極めて好ましくは、さらにタンパク質１ｇあたりのタンパク還元価が６以下の乳原料を含有する上記記載の常温用起泡性水中油型乳化油脂組成物、に関する。 That is, in the first aspect of the present invention, the water content is 15 to 45% by weight in the whole oil-in-water emulsified oil and fat composition, and the triglyceride having a total fatty acid number of 34 to 40 is contained in the whole oil and fat in an amount of 60% by weight or more. The fatty acid (A) to be used, and C16-C18 saturated fatty acid in the entire constituent fatty acid is 25-40% by weight, and the weight ratio of C4-C14 fatty acid to C18 or higher unsaturated fatty acid is 3: 1 to 1: 3. It consists of fats and oils (B) having a melting point of 35 ° C. or less, and the weight ratio of fats and oils (A) to fats and oils (B) is fats and oils (A): oils and fats (B) = 60: 40 to 90:10, 25 15 to 40% by weight of an oil / fat composition having an SFC at 25 ° C. of 25% by weight or more and an SFC at 35 ° C. of 5% by weight or less in the whole foamable oil-in-water emulsified oil / fat composition The present invention relates to a foamable oil-in-water emulsified oil / fat composition. A preferable embodiment is the above-described normal temperature starting material, wherein the triglyceride in which the constituent fatty acid is only a C16 or higher saturated fatty acid is 2.0% by weight or less in the entire oil / fat composition comprising the oil / fat (A) and the oil / fat (B). The present invention relates to a foamy oil-in-water emulsified oil / fat composition. More preferably, the oil / fat (A) is a palm kernel stearin and / or a palm kernel stearin hardened oil, and the above-mentioned foamable oil-in-water emulsified oil / fat composition for room temperature, more preferably the fat / oil (B) is milk fat. The above-mentioned foaming oil-in-water emulsified oil / fat composition for room temperature, particularly preferably, the foaming oil-in-water emulsified oil / fat composition for room temperature described above having a total oil content of 25 to 35% by weight, very preferably Furthermore, the present invention relates to a foamable oil-in-water emulsified oil composition for room temperature as described above, further comprising a milk raw material having a protein reduction value of 1 or less per gram of protein.
本発明に従えば、製菓、製パン分野において、ホイップ後に常温にて流通、保管され、油っぽさが少ない嗜好性の高い食感であり、原液安定性及びホイップ後の物性が優れている起泡性水中油型乳化油脂組成物を提供することができる。 According to the present invention, in the field of confectionery and bakery, it is distributed and stored at room temperature after whipping, it has a low palatability and a highly palatable texture, and the stock solution stability and physical properties after whipping are excellent. A foamable oil-in-water emulsified oil / fat composition can be provided.
以下、本発明につき、さらに詳細に説明する。
本発明における油脂（Ａ）は、構成脂肪酸の総炭素数が３４〜４０のトリグリセライドを油脂全体中６０重量％以上含有する油脂のことである。具体例としては、パーム核ステアリン、パーム核ステアリン硬化油及びヤシ油、ヤシ硬化油などのラウリン系油脂、あるいは前記４種の油脂以外のラウリン系油脂にラウリン酸をエステル交換により導入した油脂などが挙げられる。これらは単独で油脂（Ａ）として使用してもよいし、２種以上を混合して油脂（Ａ）として使用してもよい。中でも、構成脂肪酸の総炭素数が３４〜４０のトリグリセライド含量が高いため、パーム核ステアリン、パーム核ステアリン硬化油が特に好ましい。各種油脂中の構成脂肪酸の総炭素数が３４〜４０のトリグリセライドの含有量を表１に示す。
Hereinafter, the present invention will be described in more detail.
The fats and oils (A) in the present invention are fats and oils containing 60% by weight or more of triglycerides having 34 to 40 total carbon atoms of the constituent fatty acids in the whole fats and oils. Specific examples include palm kernel stearin, palm kernel stearin hardened oil and coconut oil, lauric fats and oils such as coconut hardened oil, or fats and oils in which lauric acid is introduced into lauric fats and oils other than the above four types of fats and oils. Can be mentioned. These may be used alone as a fat (A), or two or more may be mixed and used as a fat (A). Among them, palm kernel stearin and palm kernel stearin hardened oil are particularly preferable because of the high triglyceride content in which the total number of carbon atoms of the constituent fatty acid is 34 to 40. Table 1 shows the content of triglycerides having 34 to 40 total carbon atoms of the constituent fatty acids in various fats and oils.
油脂（Ａ）が、構成脂肪酸の総炭素数が３４〜４０のトリグリセライドの含有量が油脂全体中６０重量％未満の油脂の場合、ホイップ後の常温での起泡性水中油型乳化油脂組成物の十分な保型性が得られず、保型性を得ようと融点を上げるために、特にトランス酸を含まない程度までに硬化すると、著しく食感が低下する。なお、構成脂肪酸の総炭素数が３４〜４０のトリグリセライドが油脂全体中６０重量％以上となるのであれば、パーム核ステアリン、パーム核ステアリン硬化油にその他ラウリン系油脂及びそれらの硬化油脂を混合しても良く、構成脂肪酸の総炭素数が３４〜４０のトリグリセライドが油脂（Ａ）全体中６０重量％以上の範囲内であれば保型性及び口溶け感などは低下しないことから、混合して使用しても何ら問題はない。 When the fat and oil (A) is a fat or oil whose content of triglycerides having a total carbon number of constituent fatty acids of 34 to 40 is less than 60% by weight in the whole fat and oil, a foamable oil-in-water emulsified oil and fat composition at room temperature after whipping In order to increase the melting point in order to obtain the shape-holding property, particularly when cured to an extent not containing a trans acid, the texture is remarkably lowered. In addition, if triglyceride having a total carbon number of constituent fatty acids of 34 to 40 is 60% by weight or more in the total fats and oils, other lauric fats and those hardened fats and oils are mixed with palm kernel stearin and palm kernel stearin hardened oil. If the triglyceride having 34 to 40 total carbon atoms of the constituent fatty acid is in the range of 60% by weight or more in the whole fat and oil (A), the shape retention and the meltability in the mouth do not deteriorate, so that they are mixed and used. There is no problem.
本発明の油脂（Ｂ）は、構成脂肪酸全体中Ｃ１６〜Ｃ１８の飽和脂肪酸が２５〜４０重量％であり、Ｃ４〜Ｃ１４の脂肪酸とＣ１８以上の不飽和脂肪酸の重量比が３：１〜１：３であり且つ融点が３５℃以下の油脂である。具体例としては、パーム油、パーム油の分別油及びそれらの硬化油脂と、ラウリン系油脂、ラウリン系油脂の分別油及び硬化油とのエステル交換油脂や、乳脂肪などが挙げられる。これらは単独で油脂（Ｂ）として使用してもよいし、２種以上を混合して油脂（Ｂ）として使用してもよい。Ｃ１６〜Ｃ１８の飽和脂肪酸が２５重量％未満の場合は、ホイップ後の常温での起泡性水中油型乳化油脂組成物の保型性が低下するため好ましくない場合があり、Ｃ１６〜Ｃ１８の飽和脂肪酸が４０重量％を超える場合は、融点が３５℃を超えるためにホイップ後の起泡性水中油型乳化油脂組成物の口溶け感が低下する場合がある。又、Ｃ４〜Ｃ１４の脂肪酸とＣ１８以上の不飽和脂肪酸の比は３：１〜１：３が好ましく、Ｃ４〜Ｃ１４の脂肪酸が多い場合は、原液の乳化安定性が低下し、ホイップする前の原液がボテているために良好なホイップができない場合がある。又、Ｃ４〜Ｃ１４の脂肪酸とＣ１８以上の不飽和脂肪酸の比が１：３より大きい場合、ホイップ後、常温での保型性維持が難くなる場合がある。 In the fat or oil (B) of the present invention, the C16 to C18 saturated fatty acid is 25 to 40% by weight in the total constituent fatty acids, and the weight ratio of the C4 to C14 fatty acid and the C18 or higher unsaturated fatty acid is 3: 1 to 1: 3 and an oil and fat having a melting point of 35 ° C. or lower. Specific examples include transesterified oils and fats of palm oil, palm oil fractionated oils and their hardened oils and fats, lauric oils and oils, lauric oil and oils fractionated oils and hardened oils, and milk fats. These may be used alone as a fat (B), or two or more may be mixed and used as a fat (B). When the saturated fatty acid of C16 to C18 is less than 25% by weight, it may not be preferable because the shape retention of the foamable oil-in-water emulsified oil / fat composition at room temperature after whipping deteriorates, and the saturation of C16 to C18 When fatty acid exceeds 40 weight%, since melting | fusing point exceeds 35 degreeC, the meltability in the mouth of the foamable oil-in-water type emulsified oil-fat composition after whipping may fall. In addition, the ratio of C4 to C14 fatty acid and C18 or higher unsaturated fatty acid is preferably 3: 1 to 1: 3. When the amount of C4 to C14 fatty acid is large, the emulsion stability of the undiluted solution is lowered, and before whipping. A good whipping may not be possible because the stock solution is not clean. In addition, when the ratio of C4 to C14 fatty acid and C18 or higher unsaturated fatty acid is greater than 1: 3, it may be difficult to maintain the shape retention at room temperature after whipping.
ここで言う融点とは、試料を規定の方法に基づき加熱した場合、軟化して上昇を始める温度である上昇融点を示し、以下の方法で求めることができる。
＜融点（上昇融点）測定法＞
融点の測定は、基準油脂分析試験法２．２．４．２融点に準じて測定を実施した。
The melting point here refers to the rising melting point, which is the temperature at which the sample softens and begins to rise when the sample is heated based on a prescribed method, and can be determined by the following method.
<Measuring method of melting point (rising melting point)>
The melting point was measured according to the standard oil analysis test method 2.2.4.2 melting point.
油脂組成物中の油脂（Ａ）と油脂（Ｂ）の重量比は、油脂（Ａ）：油脂（Ｂ）＝６０：４０〜９０：１０であることが好ましく、より好ましくは７０：３０〜８０：２０である。油脂（Ａ）の重量比が６０％未満の場合、食感が良好で保型性が高い組成物を得ることが難しい場合がある。油脂（Ａ）の重量比が９０％を超える場合には、ホイップする前に原液が保管、輸送時にボテてしまう場合がある。 The weight ratio of the fats and oils (A) and the fats and oils (B) in the fat and oil composition is preferably fats and oils (A): fats and oils (B) = 60: 40 to 90:10, more preferably 70:30 to 80. : 20. When the weight ratio of the fats and oils (A) is less than 60%, it may be difficult to obtain a composition having good texture and high shape retention. When the weight ratio of the fats and oils (A) exceeds 90%, the stock solution may be lost during storage and transportation before whipping.
また、本発明の起泡性水中油型乳化油脂組成物における油脂は、油脂（Ａ）と油脂（Ｂ）のみであり、特にその他油脂を混合する必要はない。油脂（Ａ）、（Ｂ）の効果が維持できる量があれば、他の油脂を混合することに特に制限はないが、油脂（Ａ）、（Ｂ）のみで十分に本願の目的は達成可能である。 Moreover, the fats and oils in the foamable oil-in-water type emulsified fat composition of this invention are only fats and oils (A) and fats and oils (B), and it is not necessary to mix other fats and oils in particular. If there is an amount that can maintain the effects of fats and oils (A) and (B), there is no particular limitation on mixing other fats and oils, but the purpose of the present application can be sufficiently achieved by using only fats and oils (A) and (B). It is.
また、本発明の油脂（Ａ）と油脂（Ｂ）を混合した油脂組成物の２５℃のＳＦＣは、２５重量％以上であることが好ましい。２５重量％未満の場合、ホイップ後の常温での保型性が十分に維持できない場合がある。また３５℃のＳＦＣは、５重量％以下であることが好ましく、更に好ましくは２重量％以下であることが好ましく、より好ましくは０重量％であることが好ましい。３５℃のＳＦＣが低いほど、食感は向上する。 Moreover, it is preferable that SFC of 25 degreeC of the fats and oils composition which mixed fats and oils (A) and fats and oils (B) of this invention is 25 weight% or more. If it is less than 25% by weight, the shape retention at normal temperature after whipping may not be sufficiently maintained. The SFC at 35 ° C. is preferably 5% by weight or less, more preferably 2% by weight or less, and still more preferably 0% by weight. The lower the SFC at 35 ° C., the better the texture.
また、本発明における、油脂（Ａ）と油脂（Ｂ）からなる油脂組成物中のＣ１６以上の飽和脂肪酸のみからなるトリ飽和トリグリセリドは２．０重量％以下であることが好ましく、１．０重量％以下がより好ましい。２．０重量％を超える場合は、ホイップクリームを食した際に油っぽく感じられ、口溶けも含め食感が低下する場合がある。 Further, in the present invention, the trisaturated triglyceride consisting only of C16 or more saturated fatty acid in the oil or fat composition comprising the oil (A) and the oil (B) is preferably 2.0% by weight or less, and 1.0% by weight. % Or less is more preferable. If it exceeds 2.0% by weight, it may feel oily when whipped cream is eaten, and the texture may be lowered including melting in the mouth.
本発明の起泡性水中油型乳化油脂組成物の総油分は、１５〜４０重量％が好ましく、２５〜３５重量％がより好ましい。１５重量％未満の場合、ホイップしない場合があり、４０重量％以上の場合は、原液安定性が低下する場合があり、また食感が重たく感じられる場合がある。 The total oil content of the foamable oil-in-water emulsified oil / fat composition of the present invention is preferably 15 to 40% by weight, and more preferably 25 to 35% by weight. If it is less than 15% by weight, it may not be whipped. If it is 40% by weight or more, the stock solution stability may be lowered, and the texture may be felt heavy.
本発明の起泡性水中油型乳化油脂組成物の水分は、１５〜４５重量％が好ましく、２５〜３５重量％がより好ましい。１５重量％未満の場合、原液安定性が低下する場合があり、４５重量％を超える場合、常温での保型性及び衛生面が維持できない場合がある。 The water content of the foamable oil-in-water emulsified oil / fat composition of the present invention is preferably 15 to 45% by weight, and more preferably 25 to 35% by weight. When the amount is less than 15% by weight, the stock solution stability may be lowered. When the amount exceeds 45% by weight, the shape retention and hygiene at normal temperature may not be maintained.
本発明において、エステル交換油脂を用いる場合は、その製法については特に限定なく、常法を用いて製造することができる。例えば、ナトリウムメチラート、ナトリウムエチラートを用いて原料油脂に対して０．０１〜１．０重量％添加することでランダムエステル交換反応を起こす化学法、リパーゼなどの酵素を用いてエステル交換を行なう酵素法などがそれに相当する。 In this invention, when using transesterified fats and oils, it does not specifically limit about the manufacturing method, It can manufacture using a conventional method. For example, a chemical method that causes a random transesterification reaction by adding 0.01 to 1.0% by weight of sodium methylate or sodium ethylate to the raw oil or fat, and transesterification using an enzyme such as lipase. Enzymatic methods are equivalent to this.
本発明の起泡性水中油型乳化油脂組成物の製造例を以下に例示する。
本発明の起泡性水中油型乳化油脂組成物については、油分として上記油脂（Ａ）と油脂（Ｂ）からなる油脂組成物を用いれば、それ以外の配合には特に限定は無く、通常のホイップクリームの組成、例えば、乳原料、乳化剤、塩類、糖類、増粘剤、香料、着色料などを使用して常法を用いて製造することができる。また、製法についても特に限定は無く、例えば、６０℃に加熱した水相に水溶性原材料を溶解し、同様に６０℃に加熱した油相に油溶性原材料を溶解、混合し、予備乳化を行なった後に、ＵＨＴ殺菌などを用いて殺菌後、均質化を行い、５〜１０℃に冷却を実施して目的の起泡性水中油型乳化油脂組成物を得ることができる。
The manufacture example of the foamable oil-in-water type emulsified oil-fat composition of this invention is illustrated below.
Regarding the foamable oil-in-water emulsified oil / fat composition of the present invention, if the oil / fat composition comprising the oil / fat (A) and the oil / fat (B) is used as the oil, there is no particular limitation on the other composition, The composition of whipped cream, for example, milk raw materials, emulsifiers, salts, saccharides, thickeners, fragrances, coloring agents and the like can be used to produce them using conventional methods. Also, the production method is not particularly limited. For example, a water-soluble raw material is dissolved in an aqueous phase heated to 60 ° C., and an oil-soluble raw material is dissolved and mixed in an oil phase heated to 60 ° C., followed by preliminary emulsification. After that, after sterilization using UHT sterilization or the like, homogenization is performed, and cooling to 5 to 10 ° C. is performed to obtain a desired foamable oil-in-water emulsified oil / fat composition.
本発明の起泡性水中油型乳化油脂組成物に用いる乳原料としては、特に限定はなく、通常使用する乳原料でよい、例えば、生乳、牛乳、脱脂乳、全脂濃縮乳、脱脂濃縮乳、脱脂粉乳、全脂粉乳、バターミルク、バターミルクパウダー、濃縮ホエイ、ホエイパウダー、生クリーム、加糖練乳、無糖練乳、バター、チーズ、カゼイン蛋白質、ホエイ蛋白質、カゼインナトリウム、ＵＦ膜やイオン交換樹脂処理などにより分離、分画した乳蛋白質などが例示される。そして、原液安定性やホイップ後のしまりをさらに良くするためには、それらの中でもタンパク質１ｇあたりのタンパク還元価（ＰＲＳ）が６以下の乳原料の使用が好ましく、入手のし易さではタンパク質１ｇあたりのタンパク還元価が６以下の生乳、牛乳、脱脂乳、全脂濃縮乳、脱脂濃縮乳、ローヒート脱脂粉乳などが挙げられる。 The milk raw material used in the foamable oil-in-water emulsified oil / fat composition of the present invention is not particularly limited, and may be a commonly used milk raw material, for example, raw milk, cow milk, skim milk, full fat concentrated milk, skim concentrated milk , Skim milk powder, whole milk powder, buttermilk, buttermilk powder, concentrated whey, whey powder, fresh cream, sweetened condensed milk, unsweetened condensed milk, butter, cheese, casein protein, whey protein, sodium caseinate, UF membrane and ion exchange resin Examples thereof include milk proteins separated and fractionated by treatment. In order to further improve the stability of the stock solution and the tightness after whipping, among them, it is preferable to use a milk raw material having a protein reduction value (PRS) of 6 or less per gram of protein. Examples include raw milk having a per protein reduction value of 6 or less, cow's milk, skim milk, full fat concentrated milk, skim concentrated milk, and low heat skim milk powder.
なお、ここでいうタンパク還元価とは、タンパク質１ｇが、フェリシアン化カリウム（Ｋ3Ｆｅ（ＣＮ）6；赤血塩）を還元して生ずるフェロシアン化カリウム（Ｋ4Ｆｅ（ＣＮ）6；黄血塩）のｍｇ数のことで、タンパク質１ｇがフェリシアン化カリウム（Ｋ3Ｆｅ（ＣＮ）6）を還元して生じるフェロシアン化カリウム（Ｋ4Ｆｅ（ＣＮ）6）のｍｇ数を求めるには、タンパク還元価を試料のタンパク質重量％で除すればよく、文献（衛生試験法・注解，金原出版（株），２６２頁，１９８０）に準拠して、以下のようにして求めることができる（特開２００２−２６２７６９も参照）。 The protein reduction value referred to here means potassium ferrocyanide (K 4 Fe (CN) 6 ; yellow blood salt) produced by reducing 1 g of ferricyanide (K 3 Fe (CN) 6 ; red blood salt) with 1 g of protein. In order to determine the number of mg of potassium ferrocyanide (K 4 Fe (CN) 6 ) produced by 1 g of protein reducing potassium ferricyanide (K 3 Fe (CN) 6 ) And can be determined as follows based on the literature (Hygiene Test Method / Commentary, Kanbara Publishing Co., Ltd., page 262, 1980) (JP 2002-262769 A). reference).
＜タンパク質１ｇあたりのタンパク還元価の測定＞
起泡性水中油型乳化油脂組成物の場合はケンミックス「ＭＯＤＥＬ：ＫＭ３００（株式会社愛工舎製作所製）」などのミキサーを用いて過度にホイップを行い、油相と水相を転相（チャーニング）させ、油分を除去する。残った水相を試料とする。牛乳などの油分の低い試料はこの操作は必要ない。粉乳などは水に溶解させ試料とする。
５０ｍｌ容のキャップ付き遠沈管に水１５ｍｌと試料１５ｍｌを入れた後、５％酢酸３ｍｌを加え、密栓して振り混ぜる。その後、２５００ｒｐｍで５分間遠心分離を行い、上層液を捨て、１５ｍｌの水で洗浄し、再び遠心分離したのち洗液を捨てる。さらに水１５ｍｌを加えて洗浄操作を繰り返す。洗浄後に残った沈殿に飽和尿素溶液３ｍｌを加えて溶解し、水を加えて全容を１５ｍｌとする。フタル酸緩衝液（ｐＨ５．６）５ｍｌと１％Ｋ3Ｆｅ（ＣＮ）6溶液５ｍｌを添加した後、７０℃で２０分間加熱する。加熱後ただちに２５℃以下に氷冷し、１０％トリクロロ酢酸５ｍｌを加え、しばらく放置した後、ろ紙（５種Ｃ）を用いてろ過する。水５ｍｌを予め入れた試験管に、ろ液３０ｍｌの内５ｍｌを加え、０．１％ＦｅＣｌ3溶液１ｍｌを加える。１０分間放置後、波長６１０ｎｍで吸光度を測定する。検量線を用いて得られたＫ4Ｆｅ（ＣＮ）6（無水塩）の濃度と波長６１０ｎｍにおける吸光度の関係から試料中のＫ4Ｆｅ（ＣＮ）6量（ｍｇ）を求め、それを４０倍して試料１００ｍｌ相当中のＫ4Ｆｅ（ＣＮ）6量（ｍｇ）、即ち蛋白還元価を算出する（下記式１）。得られたタンパク還元価を試料のタンパク質含量（重量％）で除することでタンパク質１ｇあたりのタンパク還元価を得る。起泡性水中油型乳化油脂組成物中に脱脂粉乳を５重量％含有し下記に記載した方法で起泡性水中油型乳化油脂組成物を得ると、タンパク質１ｇあたりのタンパク還元価は１３〜１４になる。また、起泡性水中油型乳化油脂組成物中に牛乳を３９．２４重量％含有し下記に記載した方法で起泡性水中油型乳化油脂組成物を得ると、タンパク質１ｇあたりのタンパク還元価は６．５になる。
<Measurement of protein reduction value per gram of protein>
In the case of a foamable oil-in-water emulsified oil / fat composition, excessively whipping using a mixer such as Kenmix “MODEL: KM300 (manufactured by Aikosha Seisakusho)” to invert the oil phase and water phase (char To remove oil. The remaining aqueous phase is taken as a sample. This procedure is not necessary for low oil samples such as milk. Powdered milk is dissolved in water and used as a sample.
Add 15 ml of water and 15 ml of sample to a centrifuge tube with a cap of 50 ml, add 3 ml of 5% acetic acid, seal and shake. Thereafter, centrifugation is performed at 2500 rpm for 5 minutes, the upper layer liquid is discarded, washed with 15 ml of water, centrifuged again, and the washing liquid is discarded. Add 15 ml of water and repeat the washing procedure. The precipitate remaining after washing is dissolved by adding 3 ml of saturated urea solution, and water is added to make a total volume of 15 ml. After adding 5 ml of phthalate buffer (pH 5.6) and 5 ml of 1% K 3 Fe (CN) 6 solution, heat at 70 ° C. for 20 minutes. Immediately after the heating, the mixture is ice-cooled to 25 ° C. or lower, added with 5 ml of 10% trichloroacetic acid, allowed to stand for a while, and then filtered using filter paper (type 5 C). Add 5 ml of 30 ml of the filtrate to a test tube previously filled with 5 ml of water, and add 1 ml of 0.1% FeCl 3 solution. After standing for 10 minutes, the absorbance is measured at a wavelength of 610 nm. The amount of K 4 Fe (CN) 6 in the sample (mg) was determined from the relationship between the concentration of K 4 Fe (CN) 6 (anhydrous salt) obtained using the calibration curve and the absorbance at a wavelength of 610 nm. Then, the amount of K 4 Fe (CN) 6 in mg corresponding to 100 ml of the sample, that is, the protein reduction value is calculated (the following formula 1). The protein reduction value per 1 g of protein is obtained by dividing the obtained protein reduction value by the protein content (% by weight) of the sample. When 5% by weight of skim milk powder is contained in the foamable oil-in-water emulsified oil / fat composition and a foamable oil-in-water emulsified oil / fat composition is obtained by the method described below, the protein reduction value per gram of protein is 13 to 13%. 14 Further, when 39.24% by weight of milk is contained in the foamable oil-in-water emulsified fat composition and the foamable oil-in-water emulsified fat composition is obtained by the method described below, the protein reduction value per gram of protein is obtained. Becomes 6.5.
タンパク還元価＝吸光度×ｆ×４０ （式１）
（ｆ：標準曲線（検量線）を用いて、吸光度×ｆ＝無水黄血カリ（ｍｇ）から求める値）
Protein reduction value = absorbance × f × 40 (Formula 1)
(F: Absorbance × f = value determined from anhydrous yellow blood potash (mg) using a standard curve (calibration curve))
＜検量線の作成＞
まず、０．０５７３５ｍｇ／ｍｌのＫ4Ｆｅ（ＣＮ)6・３Ｈ2Ｏ水溶液（０．０５ｍｇ／ｍｌの無水Ｋ4Ｆｅ（ＣＮ）6を含む）を調製する。直ちに調製したＫ4Ｆｅ（ＣＮ）6標準水溶液を０〜５．０ｍｌまで０．５ｍｌ刻みで試験管に取り、水を加えて全容を５ｍｌとする。各試験管に試薬混液５ｍｌを混和し、０．１％ＦｅＣｌ3溶液１ｍｌを加え、２０分間放置後、６１０ｎｍの吸光度を測定し、検量線を得ることができる。ここで前記試薬混液とは、飽和尿素溶液３ｍｌ、水１２ｍｌ、フタル酸緩衝液５ｍｌ、１％Ｋ3Ｆｅ（ＣＮ）6水溶液５ｍｌ、１０％トリクロロ酢酸５ｍｌを混和して得たものである。
<Creation of calibration curve>
First, 0.05735 mg / ml K 4 Fe (CN) 6 .3H 2 O aqueous solution (containing 0.05 mg / ml anhydrous K 4 Fe (CN) 6 ) is prepared. Immediately prepare a K 4 Fe (CN) 6 standard aqueous solution from 0 to 5.0 ml in 0.5 ml increments in a test tube, and add water to make a total volume of 5 ml. Each test tube is mixed with 5 ml of reagent mixture, 1 ml of 0.1% FeCl 3 solution is added, and after standing for 20 minutes, the absorbance at 610 nm is measured to obtain a calibration curve. Here, the reagent mixture is obtained by mixing 3 ml of saturated urea solution, 12 ml of water, 5 ml of phthalate buffer solution, 5 ml of 1% K 3 Fe (CN) 6 aqueous solution and 5 ml of 10% trichloroacetic acid.
本発明の起泡性水中油型乳化油脂組成物に用いる乳化剤としては、食品用の乳化剤であれば特に限定はないが、例えば、ショ糖脂肪酸エステル、レシチン、レシチン誘導体、グリセリン脂肪酸エステル、モノグリセリン脂肪酸エステルとその誘導体、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステルなどが挙げられ、これらの群より選ばれる少なくとも１種類以上が用いられる。 The emulsifier used in the foamable oil-in-water emulsified oil / fat composition of the present invention is not particularly limited as long as it is an emulsifier for food. For example, sucrose fatty acid ester, lecithin, lecithin derivative, glycerin fatty acid ester, monoglycerin Examples include fatty acid esters and derivatives thereof, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and the like, and at least one selected from these groups is used.
本発明の起泡性水中油型乳化油脂組成物に用いる塩類としては、食品用途に用いられるものであれば特に限定はないが、リン酸のナトリウム塩、カリウム塩、又はクエン酸のナトリウム塩などを挙げることができる。 The salts used in the foamable oil-in-water emulsified oil and fat composition of the present invention are not particularly limited as long as they are used for food applications, but sodium phosphate, potassium salt, sodium salt of citric acid, etc. Can be mentioned.
本発明の起泡性水中油型乳化油脂組成物に用いる糖類としては、例えば、上白糖、三温糖、グラニュー糖、ざらめ糖、加工糖、液糖などの砂糖類、水あめ、ブドウ糖、異性化糖、果糖、麦芽糖、乳糖などの糖類、還元水あめ、還元麦芽糖水あめなどの糖アルコール類などを例示することができる。常温での衛生面の問題から、通常は上記糖類を起泡性水中油型乳化油脂組成物全体中１０〜５０重量％配合することが好ましい。 Examples of the saccharide used in the foamable oil-in-water emulsified oil / fat composition of the present invention include sugars such as white saccharose, tri-warm sugar, granulated sugar, rough sugar, processed sugar, liquid sugar, starch syrup, glucose, isomerism Examples thereof include sugars such as fructose, fructose, maltose, and lactose, and sugar alcohols such as reduced syrup and reduced maltose syrup. In view of sanitary problems at normal temperature, it is usually preferable to blend 10 to 50% by weight of the saccharide in the whole foamable oil-in-water emulsified fat composition.
本発明の起泡性水中油型乳化油脂組成物に用いる増粘剤としては、例えば、グアーガム、キサンタンガム、寒天、ペクチン類、アルギン酸ナトリウム、カラギーナン、ジェランガム、ローカストビーンガム、アラビアガム、ＣＭＣなどを挙げることができ、それらの群より選ばれた少なくとも１種類以上を使用することができる。 Examples of the thickener used in the foamable oil-in-water emulsified oil / fat composition of the present invention include guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, gellan gum, locust bean gum, gum arabic, and CMC. And at least one selected from the group can be used.
本発明の起泡性水中油型乳化油脂組成物に用いる香料、着色料としては、適宜使用され、通常食品用途に使用されるものであれば特に限定はない。 The fragrance and colorant used in the foamable oil-in-water emulsified oil / fat composition of the present invention are not particularly limited as long as they are appropriately used and are usually used for food applications.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、特にことわらない限り、実施例において「部」や「％」は重量基準である。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. Unless otherwise specified, “parts” and “%” in the examples are based on weight.
＜原液安定性の評価方法＞
原液安定性は、実施例と比較例で得られた起泡性水中油型乳化油脂組成物を、１００ｃｃビーカーに６０ｇ入れて２０℃に保持し、それを直径４ｃｍの攪拌ペラで１２０ｒｐｍの条件で攪拌し、流動性が無くなるまでに要する時間とした。２０分以上は商品性があり、２０分未満は商品性がないので、下記判定基準に従い評価した。
◎：６０分以上、
○：３０分以上且つ６０分未満、
△：２０分以上且つ３０分未満、
×：２０分未満。
<Evaluation method of stock solution stability>
The stability of the undiluted solution was determined by adding 60 g of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples to a 100 cc beaker and keeping it at 20 ° C. under a condition of 120 rpm with a stirring impeller having a diameter of 4 cm. The time required for stirring until the fluidity disappeared was used. Since 20 minutes or more had commercial property and less than 20 minutes had no commercial property, it evaluated according to the following criteria.
◎: More than 60 minutes
○: 30 minutes or more and less than 60 minutes,
Δ: 20 minutes or more and less than 30 minutes,
X: Less than 20 minutes.
＜ホイップ方法＞
実施例と比較例で得られた起泡性水中油型乳化油脂組成物１０００ｇをボールに入れ、ケンミックス「ＭＯＤＥＬ：ＫＭ３００（株式会社愛工舎製作所製）」を用いて目盛り３にて、まずは全体的に硬さを増して皺が入るまでホイップをし、スパチュラで掬ったときに崩れるか確認し、必要に応じてさらにホイップをし、スパチュラで掬ったときに崩れなくなるまでホイップを行なった。
<Whipping method>
1000 g of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples was placed in a ball and scaled using a Kenmix “MODEL: KM300 (manufactured by Aikosha Seisakusho Co., Ltd.)” Whipped until the wrinkles were increased, and it was confirmed whether it collapsed when sprinkled with a spatula, and further whipped if necessary, and whipped until it did not collapse when sprinkled with a spatula.
＜保型性評価方法＞
保型性は、ホイップした起泡性水中油型乳化油脂組成物を、絞り袋に詰め、出口が星型の口金（切り込みの個数８個）を用いて透明なポリカップ容器に高さ６ｃｍ程度、底辺の直径７ｃｍ程度で、できるだけ空洞ができないように渦を巻きながら三角錐状に３０ｇ絞り、その高さ（初期の高さ）を測定した後、２５℃で４８時間保持した時の高さを測定し、初期の高さが何％残っているかで評価を実施した。７０％以上は商品性があり、７０％未満は商品性がないので、下記判定基準に従い評価した。
◎：９０％〜１００％、
○：８０％〜９０％未満、
△：７０％〜８０％未満、
×：７０％未満。
<Method for evaluating shape retention>
The shape-retaining property is obtained by packing a whipped foamable oil-in-water emulsified oil and fat composition into a squeeze bag and using a star-shaped mouthpiece (number of cuts of 8) in a transparent plastic cup container with a height of about 6 cm. With a diameter of about 7cm at the bottom, squeeze 30g into a triangular pyramid while swirling so that there is no cavity as much as possible, measure the height (initial height), and then hold it at 25 ° C for 48 hours. Measurements were made to evaluate how much of the initial height remained. Since 70% or more has merchantability and less than 70% has no merchantability, evaluation was made according to the following criteria.
A: 90% to 100%,
○: 80% to less than 90%
Δ: 70% to less than 80%,
X: Less than 70%.
＜食感の評価方法＞
食感の官能評価は、実施例と比較例で得られた起泡性水中油型乳化油脂組成物をホイップしたものを熟練した専門パネラー１０名に試食をしてもらい、下記評価基準より評価した。
◎：全く油っぽくなく、口溶けも非常に良好、
○：油っぽくなく、口溶けも良好、
△：やや油っぽく、口溶けが悪い、
×：非常に油っぽく、口溶けが非常に悪い。
<Evaluation method of texture>
The sensory evaluation of the texture was evaluated by 10 expert panelists who had whipped the foamable oil-in-water emulsified oil / fat compositions obtained in Examples and Comparative Examples, and evaluated based on the following evaluation criteria. .
A: It is not oily at all and the mouth melts very well.
○: It is not oily and melts well in the mouth.
Δ: Slightly oily, poor melting in mouth,
X: Very oily and very poor in melting in the mouth.
＜しまりの評価＞
ホイップ後のサンプルを容器に入れた後、クリープメーター「ＲＥ２−３３００５Ｓ（株式会社山電製）」にて直径１６ｍｍの円柱状のプランジャーにて、ホイップ直後と室温２０℃放置した３０分後の硬さの変化の測定を実施した。その際、以下の基準で評価した。
◎：±０．０２Ｎ未満（最良）、
○：±０．０２Ｎ以上０．０５Ｎ未満（良）、
△：±０．０５Ｎ以上０．０７Ｎ未満（可）、
×：±０．０７Ｎ以上（不可）。
<Evaluation of tightness>
After putting the sample after whipping into a container, with a creep meter “RE2-30005S (manufactured by Yamaden Co., Ltd.)” with a cylindrical plunger with a diameter of 16 mm, immediately after whipping and after 30 minutes of standing at room temperature at 20 ° C. A change in hardness was measured. At that time, the following criteria were evaluated.
A: Less than ± 0.02N (best),
○: ± 0.02N or more and less than 0.05N (good),
Δ: ± 0.05N or more and less than 0.07N (possible),
X: ± 0.07 N or more (impossible).
（製造例１）油脂Ｂ１のランダムエステル交換油脂の作製
油脂Ｂ１のランダムエステル交換油脂は、下記の方法で作製を行なった。表２に示す油脂Ｂ１の原料油脂をランダム反応器に仕込み、減圧下で攪拌しながら加熱を行い、９０℃、３０ｍｍＨｇに達するまで脱水を行なった。次に、ナトリウムメチラートを原料油脂１００重量部に対して０．１重量部加え、攪拌下窒素気流中、９０℃で３０分間反応を行なった。その後、油脂原料と同量の温水を加えて洗浄を実施した。洗浄した水のｐＨが８になるまで繰り返し温水で洗浄を実施した後、減圧下攪拌しながら加熱し９０℃、３０ｍｍＨｇに達するまで脱水を行なった。次に活性白土を原料油脂１００重量部に対して２重量部加え、減圧下攪拌して３０分間脱色反応を行なった後に全量ろ過を行い、活性白土の除去を行なった。最後に２５０℃、２ｍｍＨｇで６０分間脱臭を行い、当該ランダムエステル交換油脂として油脂Ｂ１を得た。
(Production Example 1) Production of Random Transesterified Oil and Fat of Oil B1 The random transesterified oil and fat of Fat B1 was produced by the following method. Raw material fats and oils B1 shown in Table 2 were charged into a random reactor, heated under stirring under reduced pressure, and dehydrated until reaching 90 ° C. and 30 mmHg. Next, 0.1 parts by weight of sodium methylate was added to 100 parts by weight of the raw oil and fat, and the reaction was performed at 90 ° C. for 30 minutes in a nitrogen stream with stirring. Thereafter, washing was performed by adding the same amount of hot water as the oil and fat raw material. Washing was repeatedly carried out with warm water until the pH of the washed water reached 8, followed by heating with stirring under reduced pressure and dehydration until reaching 90 ° C. and 30 mmHg. Next, 2 parts by weight of activated clay was added to 100 parts by weight of the raw oil and fat, and the mixture was stirred under reduced pressure and subjected to a decolorization reaction for 30 minutes, and then the whole amount was filtered to remove the activated clay. Finally, deodorization was performed at 250 ° C. and 2 mmHg for 60 minutes to obtain a fat B1 as the random transesterified fat.
＜構成脂肪酸組成の測定法＞
構成脂肪酸組成は、基準油脂分析試験法２．４．２．１脂肪酸組成に準じてガスクロマトグラフィー「６８９０Ｎ Ｎｅｔｗｏｒｋ ＧＳ Ｓｙｓｔｅｍ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）」にて測定を実施した。
<Method of measuring constituent fatty acid composition>
The constituent fatty acid composition was measured by gas chromatography “6890N Network GS System (manufactured by Agilent Technologies)” according to the standard fat and oil analysis test method 2.4.2.1 fatty acid composition.
＜構成脂肪酸の総炭素数の測定法＞
構成脂肪酸の総炭素数は、基準油脂分析試験法２．４．６．１トリアシルグリセリン組成に準じてガスクロマトグラフィー「６８９０Ｎ Ｎｅｔｗｏｒｋ ＧＳ Ｓｙｓｔｅｍ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）」にて測定を実施した。
<Measurement method of total carbon number of constituent fatty acids>
The total carbon number of the constituent fatty acids was measured by gas chromatography “6890N Network GS System (manufactured by Agilent Technologies)” according to the standard oil and fat analysis test method 2.4.6.1 triacylglycerol composition.
（製造例２）油脂Ｂ２のランダムエステル交換油脂の作製
表２の配合に示す原料油脂の配合以外は、製造例１と同様にしてランダムエステル交換油脂として油脂Ｂ２を得た。
(Production Example 2) Production of Random Transesterified Oils and Fats of Fats and Oils B2 Fats and oils B2 were obtained as random transesterified fats and oils in the same manner as in Production Example 1 except for the blending of raw material fats and oils shown in the blending of Table 2.
（製造例３）油脂Ｂ３のランダムエステル交換油脂の作製
表２の配合に示す原料油脂の配合以外は、製造例１と同様にしてランダムエステル交換油脂として油脂Ｂ３を得た。
(Production Example 3) Production of Random Transesterified Oils and Fats of Oil B3 Fats and oils B3 were obtained as random transesterified fats and oils in the same manner as in Production Example 1 except for the blending of raw material fats and oils shown in the formulation of Table 2.
（製造例４）油脂Ｂ４のランダムエステル交換油脂の作製
表２の配合に示す原料油脂の配合以外は、製造例１と同様にしてランダムエステル交換油脂として油脂Ｂ４を得た。
(Production Example 4) Production of Random Transesterified Oils and Fats of Oil B4 Fats and oils B4 were obtained as random transesterified fats and oils in the same manner as in Production Example 1 except for the blending of raw material fats and oils shown in the formulation of Table 2.
（実施例１）油脂組成物１を用いた起泡性水中油型乳化油脂組成物１
表３の配合に示す油脂組成物１を用い、表４に示す起泡性水中油型乳化油脂組成物配合組成（Ｉ）に従って起泡性水中油型乳化油脂組成物１を作製した。具体的には、油脂組成物１を６０℃に加温後、大豆レシチン０．２重量％、ポリグリセリン脂肪酸エステル（ＨＬＢ２）０．２５重量％、ショ糖脂肪酸エステル（ＨＬＢ１）０．０５重量％を溶解して油相部とした。一方、６０℃の温水３４．２４重量％にキサンタンガム０．０５重量％、グアーガム０．０１重量％、ポリグリセリン脂肪酸エステル（ＨＬＢ１０）０．１５重量％、ショ糖脂肪酸エステル（ＨＬＢ１０）０．０５重量％を溶解、更に脱脂粉乳５．０重量％、マルトースシロップ８重量％、オリゴトース８重量％、トレハロース４重量％、グラニュー糖８重量％を溶解して水相部とした。上記、水相と油相を混合、６０℃、２０分間攪拌し予備乳化液とした。この乳化液を直接蒸気注入式滅菌機にて、１４２℃、４秒間滅菌処理を行なった後、均質化圧６．０ＭＰａにて処理した後に冷却装置にて１０℃まで冷却し、容器に充填して起泡性水中油型乳化油脂組成物１を得た。
さらにホイップを行い、上記記載の方法にて、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物１の原液安定性も併せて評価した。その結果、原液安定性は十分に商品性があるレベルであり、保型性も８５％と良好であった。またホイップ後のしまりは見られず、食感もかなり良好であり、十分に商品性のあるものであった。
(Example 1) Foamable oil-in-water emulsified oil / fat composition 1 using the oil / fat composition 1
Using the oil / fat composition 1 shown in Table 3, the foamable oil-in-water emulsified oil / fat composition 1 was prepared according to the foamable oil-in-water emulsified oil / fat composition (I) shown in Table 4. Specifically, after heating the oil and fat composition 1 to 60 ° C., 0.2% by weight of soybean lecithin, 0.25% by weight of polyglycerol fatty acid ester (HLB2), 0.05% by weight of sucrose fatty acid ester (HLB1) Was dissolved to obtain an oil phase part. Meanwhile, 34.24% by weight of warm water at 60 ° C., 0.05% by weight of xanthan gum, 0.01% by weight of guar gum, 0.15% by weight of polyglycerol fatty acid ester (HLB10), 0.05% by weight of sucrose fatty acid ester (HLB10) In addition, 5.0% by weight of skim milk powder, 8% by weight of maltose syrup, 8% by weight of oligotose, 4% by weight of trehalose and 8% by weight of granulated sugar were dissolved to obtain an aqueous phase part. The aqueous phase and the oil phase were mixed and stirred at 60 ° C. for 20 minutes to obtain a preliminary emulsion. This emulsion is directly sterilized at 142 ° C for 4 seconds with a steam injection sterilizer, then treated with a homogenization pressure of 6.0 MPa, cooled to 10 ° C with a cooling device, and filled into a container. Thus, a foamable oil-in-water emulsified oil / fat composition 1 was obtained.
Further, whipping was performed, and the shape retention property, texture, and tightness were evaluated by the method described above, and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 1 was also evaluated. As a result, the stock solution stability was at a level with sufficient commercial properties, and the shape retention was good at 85%. In addition, no tightness was observed after whipping, the texture was quite good, and the product was sufficiently commercial.
（実施例２）油脂組成物２を用いた起泡性水中油型乳化油脂組成物２
表３の配合に示す油脂組成物２を用いた以外は実施例１と同様に起泡性水中油型乳化油脂組成物２を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物２の原液安定性も併せて評価した。その結果、原液安定性は十分に商品性があるレベルであり、保型性は７５％とやや劣るものの商品性のあるレベルであった。またホイップ後のしまりも見られず、口溶けもかなり良好であり、商品性のあるものであった。
(Example 2) Foamable oil-in-water emulsified oil / fat composition 2 using oil / fat composition 2
A foamable oil-in-water emulsified oil / fat composition 2 was prepared in the same manner as in Example 1 except that the oil / fat composition 2 shown in Table 3 was used, and further whipped to maintain shape retention, texture, and tightness. Evaluation was performed and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 2 was also evaluated. As a result, the stability of the stock solution was at a level with sufficient commercial properties, and the shape retention was at a level with commercial properties although it was slightly inferior to 75%. In addition, no tightness after whipping was observed, and the melt in the mouth was quite good, and the product was commercial.
（実施例３）油脂組成物４を用いた起泡性水中油型乳化油脂組成物３
表３の配合に示す油脂組成物４を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物３を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物３の原液安定性も併せて評価した。その結果、原液安定性がやや劣るが商品性のあるレベルであった。保型性は９１％と高く、ホイップ後のしまりは見られず、食感も良好であり、商品性のあるものであった。
(Example 3) Foamable oil-in-water emulsified oil / fat composition 3 using oil / fat composition 4
Using the oil / fat composition 4 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 3 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 3 was also evaluated. As a result, the stock solution stability was slightly inferior, but it was at a level with commercial properties. The shape retention was as high as 91%, no tightness after whipping was observed, the texture was good, and the product was commercial.
（実施例４）油脂組成物６を用いた起泡性水中油型乳化油脂組成物４
表３の配合に示す油脂組成物６を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物４を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物４の原液安定性も併せて評価した。その結果、原液安定性は非常に高く、良好であった。保型性は８６％と良好であり、またホイップ後のしまりは全く見られなかった。食感も非常に良好であり、商品性のあるものであった。
(Example 4) Foamable oil-in-water emulsified oil / fat composition 4 using oil / fat composition 6
Using the oil / fat composition 6 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 4 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 4 was also evaluated. As a result, the stock solution stability was very high and good. The shape-retaining property was as good as 86%, and no interference after whipping was observed. The texture was also very good and the product was commercial.
（実施例５）油脂組成物７を用いた起泡性水中油型乳化油脂組成物５
表３の配合に示す油脂組成物７を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物５を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物５の原液安定性も併せて評価した。その結果、原液安定性は非常に高く、良好であった。保型性は７１％とやや低かったが、商品性のあるレベルであった。またホイップ後のしまりはほとんど見られず、食感は口溶け良好であり、やや油っぽく感じられたが、商品性のあるものであった。
(Example 5) Foamable oil-in-water emulsified oil / fat composition 5 using oil / fat composition 7
Using the oil / fat composition 7 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 5 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 5 was also evaluated. As a result, the stock solution stability was very high and good. Although the shape retention was slightly low at 71%, it was at a level with commercial properties. Moreover, there was almost no tightness after whipping, and the mouthfeel was good for melting in the mouth, and it felt slightly oily, but it was commercial.
（実施例６）油脂組成物１０を用いた起泡性水中油型乳化油脂組成物６
表３の配合に示す油脂組成物１０を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物６を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物６の原液安定性も併せて評価した。その結果、原液安定性は良好であり、保型性も９３％と非常に高く良好であった。またホイップ後のしまりはほとんど見られず、食感も良好であり、商品性のあるものであった。
(Example 6) Foamable oil-in-water emulsified oil / fat composition 6 using the oil / fat composition 10
Using the oil / fat composition 10 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 6 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 6 was also evaluated. As a result, the stock solution stability was good and the shape retention was very high at 93%. In addition, almost no interference was observed after whipping, the texture was good, and the product was commercial.
（実施例７）油脂組成物１２を用いた起泡性水中油型乳化油脂組成物７
表３の配合に示す油脂組成物１２を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物７を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物７の原液安定性も併せて評価した。その結果、原液安定性は良好であり、保型性は９３％と非常に高く良好であった。ホイップ後のしまりは見られず、食感も良好であり、商品性のあるものであった。
(Example 7) Foamable oil-in-water emulsified oil / fat composition 7 using the oil / fat composition 12
Using the oil / fat composition 12 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 7 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 7 was also evaluated. As a result, the stock solution stability was good and the shape retention was very high at 93%. No tightness was observed after whipping, the texture was good, and the product was commercial.
（実施例８）油脂組成物１を用いた起泡性水中油型乳化油脂組成物８
表３に示す油脂組成物１を用い、表６に示す起泡性水中油型乳化油脂組成物配合組成（II）に従って起泡性水中油型乳化油脂組成物８を作製した。具体的には、油脂組成物１を６０℃に加温後、大豆レシチン０．２重量％、ポリグリセリン脂肪酸エステル（ＨＬＢ２）０．２５重量％、ショ糖脂肪酸エステル（ＨＬＢ１）０．０５重量％を溶解して油相部とした。一方、６０℃に加温した牛乳３９．２４重量％にキサンタンガム０．０５重量％、グアーガム０．０１重量％、ポリグリセリン脂肪酸エステル（ＨＬＢ１０）０．１５重量％、ショ糖脂肪酸エステル（ＨＬＢ１０）０．０５重量％を溶解、マルトースシロップ８重量％、オリゴトース８重量％、トレハロース４重量％、グラニュー糖８重量％を溶解して水相部とした。上記、水相と油相を混合、６０℃、２０分間攪拌し予備乳化液とした。この乳化液を直接蒸気注入式滅菌機にて、１４２℃、４秒間滅菌処理を行なった後、均質化圧６．０ＭＰａにて処理した後に冷却装置にて１０℃まで冷却し、容器に充填して起泡性水中油型乳化油脂組成物８を得た。
得られた起泡性水中油型乳化油脂組成物８の原液安定性を評価し、その結果を表５にまとめた。
さらにホイップを行い、上記記載の方法にて保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。その結果、原液安定性は非常に高く、保型性も８６％と良好であった。またホイップ後のしまりは全く見られず、食感もかなり良好であり、十分に商品性のあるものであった。
(Example 8) Foamable oil-in-water emulsified oil / fat composition 8 using the oil / fat composition 1
Using the oil / fat composition 1 shown in Table 3, a foamable oil-in-water emulsified oil / fat composition 8 was prepared according to the foamable oil-in-water emulsified oil / fat composition formulation (II) shown in Table 6. Specifically, after heating the oil and fat composition 1 to 60 ° C., 0.2% by weight of soybean lecithin, 0.25% by weight of polyglycerol fatty acid ester (HLB2), 0.05% by weight of sucrose fatty acid ester (HLB1) Was dissolved to obtain an oil phase part. On the other hand, 39.24% by weight of milk heated to 60 ° C., 0.05% by weight of xanthan gum, 0.01% by weight of guar gum, 0.15% by weight of polyglycerol fatty acid ester (HLB10), 0 of sucrose fatty acid ester (HLB10) 0 0.05% by weight was dissolved, maltose syrup 8% by weight, oligotose 8% by weight, trehalose 4% by weight, and granulated sugar 8% by weight were dissolved to obtain an aqueous phase. The aqueous phase and the oil phase were mixed and stirred at 60 ° C. for 20 minutes to obtain a preliminary emulsion. This emulsion is directly sterilized at 142 ° C for 4 seconds with a steam injection sterilizer, then treated with a homogenization pressure of 6.0 MPa, cooled to 10 ° C with a cooling device, and filled into a container. Thus, a foamable oil-in-water emulsified oil / fat composition 8 was obtained.
The stock solution stability of the resulting foamable oil-in-water emulsified oil / fat composition 8 was evaluated, and the results are summarized in Table 5.
Further, whipping was performed, and the shape retention property, texture, and tightness were evaluated by the method described above, and the results are summarized in Table 5. As a result, the stock solution stability was very high and the shape retention was 86%. In addition, no whipping was observed, the texture was quite good, and the product was sufficiently commercial.
（比較例１）油脂組成物３を用いた起泡性水中油型乳化油脂組成物９
表３の配合に示す油脂組成物３を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物９を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物９の原液安定性も併せて評価した。その結果、原液安定性は非常に良好であったが、油脂組成物３における油脂（Ａ）の比率が低く、２５℃のＳＦＣが２５％未満と低いため、保型性は６７％と劣り商品性のあるレベルではなかった。なお、この起泡性水中油型乳化油脂組成物９は、ホイップ後のしまりは全く見られず、食感もかなり良好であったが、前記のように保型性が低いために商品性はないものであった。
(Comparative Example 1) Foamable oil-in-water emulsified oil / fat composition 9 using the oil / fat composition 3
Using the oil / fat composition 3 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 9 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 9 was also evaluated. As a result, the stock solution stability was very good, but the ratio of the fat (A) in the fat composition 3 was low, and the SFC at 25 ° C. was as low as less than 25%. It was not a sexual level. In addition, this foamable oil-in-water emulsified oil / fat composition 9 did not show any tightness after whipping and the texture was quite good. It was not.
（比較例２）油脂組成物５を用いた起泡性水中油型乳化油脂組成物１０
表３の配合に示す油脂組成物５を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物１０を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物１０の原液安定性も併せて評価した。その結果、油脂組成物５における油脂（Ａ）の比率が高すぎるため、原液安定性が低く商品性のあるレベルではなかった。なお、この起泡性水中油型乳化油脂組成物１０は、保型性は９６％と高く、またホイップ後のしまりはほとんど見られなかった。食感は口溶けがやや重たいが商品性のあるレベルであったが、前記のように原液安定性が低いために商品性のないものであった。
Comparative Example 2 Foamable oil-in-water emulsified oil / fat composition 10 using oil / fat composition 5
Using the oil / fat composition 5 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 10 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 10 was also evaluated. As a result, since the ratio of the fats and oils (A) in the fat and oil composition 5 was too high, the stock solution stability was low and the commercial value was not achieved. This foamable oil-in-water emulsified oil / fat composition 10 had a high shape retention of 96% and almost no interference after whipping. Although the mouthfeel was slightly heavy in the mouth, it was at a level with commercial properties, but as described above, the stock solution stability was low and the commercial properties were not commercial.
（比較例３）油脂組成物８を用いた起泡性水中油型乳化油脂組成物１１
表３の配合に示す油脂組成物８を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物１１を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物１１の原液安定性も併せて評価した。その結果、原液安定性は高く、保型性は９４％と非常に良好であった。しかし、油脂組成物８は油脂（Ｂ）における構成脂肪酸全体中Ｃ１６〜Ｃ１８の飽和脂肪酸が５７．５重量％と多く、融点も高いため、起泡性水中油型乳化油脂組成物１１は、ややホイップ後のしまりが見られ、食感は口溶けが重たく、かなり油っぽく感じられ、商品性のあるものではなかった。
(Comparative Example 3) Foamable oil-in-water emulsified oil / fat composition 11 using the oil / fat composition 8
Using the oil / fat composition 8 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 11 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 11 was also evaluated. As a result, the stock solution stability was high and the shape retention was very good at 94%. However, since the oil-and-fat composition 8 has a high content of C16 to C18 saturated fatty acids of 57.5% by weight and a high melting point among the constituent fatty acids in the oil and fat (B), the foamable oil-in-water emulsified oil and fat composition 11 is slightly There was a tightness after whipping, and the texture was very melted in the mouth, felt quite oily, and was not commercial.
（比較例４）油脂組成物９を用いた起泡性水中油型乳化油脂組成物１２
表３の配合に示す油脂組成物９を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物１２を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物１２の原液安定性も併せて評価した。その結果、この起泡性水中油型乳化油脂組成物１２は、原液安定性は非常に高く、ホイップ後のしまりは見られなかったが、油脂組成物９は、油脂（Ｂ）におけるＣ４〜Ｃ１４の脂肪酸に対するＣ１８以上の不飽和脂肪酸の重量比が１：３５．５と大きく保型性が６９％と低く、またＣ１６以上のトリ飽和グリセライド量が多いため、食感はやや口溶けが重たく、油っぽく感じられ、商品性のあるものではなかった。
(Comparative Example 4) Foamable oil-in-water emulsified oil / fat composition 12 using the oil / fat composition 9
Using the oil / fat composition 9 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 12 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 12 was also evaluated. As a result, this foamable oil-in-water emulsified oil / fat composition 12 had very high stock solution stability and no interference after whipping was observed, but the oil / fat composition 9 was C4-C14 in the oil / fat (B). The weight ratio of C18 or higher unsaturated fatty acid to fatty acid is as high as 1: 35.5, and the shape retention is 69%, and the amount of trisaturated glyceride of C16 or higher is large. It felt like it was not a product.
（比較例５）油脂組成物１１を用いた起泡性水中油型乳化油脂組成物１３
表３の配合に示す油脂組成物１１を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物１３を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物１３の原液安定性も併せて評価した。その結果、原液安定性は非常に良好であったが、油脂組成物１１は、油脂（Ａ）における構成脂肪酸の総炭素数が３４〜４０のトリグリセライドの含有量が６０重量％未満で２５℃におけるＳＦＣが低いため、ホイップ後の保型性は５１％と非常に低く、商品性のあるレベルではなかった。なお、この起泡性水中油型乳化油脂組成物１３は、ホイップ後のしまりは全く見られず、食感も非常に良好であったが、前記のように保型性が低く、商品性がないものであった。
(Comparative Example 5) Foamable oil-in-water emulsified oil / fat composition 13 using the oil / fat composition 11
Using the oil / fat composition 11 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 13 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 13 was also evaluated. As a result, the stock solution stability was very good, but the fat composition 11 had a triglyceride content of 34 to 40 total fatty acids in the fat and oil (A) at less than 60% by weight at 25 ° C. Due to the low SFC, the shape retention after whipping was very low at 51%, which was not a level with commercial properties. The foamable oil-in-water emulsified oil / fat composition 13 did not show any tightness after whipping and had a very good texture. However, as described above, the shape retention was low, and the merchantability was low. It was not.
（比較例６）油脂組成物１３を用いた起泡性水中油型乳化油脂組成物１４
表３の配合に示す油脂組成物１３を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物１４を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物１４の原液安定性も併せて評価した。その結果、原液安定性は非常に良好であり、保型性も９７％と非常に高く良好であった。しかし、油脂組成物１３は、油脂（Ａ）における構成脂肪酸の総炭素数が３４〜４０のトリグリセライドの含有量が６０重量％未満で３５℃におけるＳＦＣが高く、Ｃ１６以上のトリ飽和グリセライド量も多いため、起泡性水中油型乳化油脂組成物１４は、ホイップ後のしまりが大きく作業性の悪いものであり、また食感も非常口溶けが重たく、油っぽいことから商品性のないものであった。
(Comparative Example 6) Foamable oil-in-water emulsified oil / fat composition 14 using the oil / fat composition 13
Using the oil / fat composition 13 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 14 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 14 was also evaluated. As a result, the stock solution stability was very good and the shape retention was very high at 97%. However, in the oil and fat composition 13, the content of triglycerides having a total fatty acid number of 34 to 40 in the fat and oil (A) is less than 60% by weight, the SFC at 35 ° C. is high, and the amount of trisaturated glycerides having C16 or higher is also large. Therefore, the foamable oil-in-water emulsified oil / fat composition 14 has a large tightness after whipping and poor workability, and the texture is extremely meltable in the mouth and is oily and has no commercial value. It was.
（比較例７）油脂組成物１４を用いた起泡性水中油型乳化油脂組成物１５
表３の配合に示す油脂組成物１４を用いて、それ以外は実施例１と同様に起泡性水中油型乳化油脂組成物１５を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物１５の原液安定性も併せて評価した。その結果、原液安定性は非常に良好であったが、保型性は４８％と非常に低く、商品性のあるレベルではなかった。なお、この起泡性水中油型乳化油脂組成物１５は、ホイップ後のしまりは全く見られず、また口溶けも非常に良好であったが、前記のように保型性が低いことから商品性のないものであった。
(Comparative Example 7) Foamable oil-in-water emulsified oil / fat composition 15 using the oil / fat composition 14
Using the oil / fat composition 14 shown in the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition 15 was prepared in the same manner as in Example 1, and further whipped to maintain the shape retention, texture, The tightness was evaluated and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 15 was also evaluated. As a result, the stability of the stock solution was very good, but the shape retention was very low at 48%, which was not a level with commercial properties. The foamable oil-in-water emulsified oil / fat composition 15 did not show any tightness after whipping and was very good in melting in the mouth. However, as described above, the productability is low. There was nothing.
（比較例８）油脂組成物１を用いた起泡性水中油型乳化油脂組成物１６
表３の配合に示す油脂組成物１を用い、表４に示す起泡性水中油型乳化油脂組成物配合（Ｉ）において油脂組成物（油脂（Ａ）＋油脂（Ｂ））の配合量を４２重量％とし、添加水が２４．２４重量％になった以外は、実施例１と同様に起泡性水中油型乳化油脂組成物１６を作製し、さらにホイップを行い、保型性、食感、しまりの評価を実施し、その結果を表５にまとめた。また、起泡性水中油型乳化油脂組成物１６の原液安定性も併せて評価した。その結果、起泡性水中油型乳化油脂組成物中における油脂組成物（油脂（Ａ）＋油脂（Ｂ））が多く総油分が高いことから、原液安定性が非常に低く商品性のあるレベルではなかった。なお、この起泡性水中油型乳化油脂組成物１６は、保型性は９２％と非常に高く、良好で、ホイップ後のしまりも全く見られなかった。しかし、口溶けは重く、原液安定性が低いことから商品性のないものであった。
Comparative Example 8 Foamable oil-in-water emulsified oil / fat composition 16 using oil / fat composition 1
Using the oil / fat composition 1 shown in Table 3, the amount of the oil / fat composition (oil / fat (A) + oil / fat (B)) in the foamable oil-in-water emulsified oil / fat composition (I) shown in Table 4 The foamable oil-in-water emulsified oil / fat composition 16 was prepared in the same manner as in Example 1 except that the amount was 42% by weight and the amount of added water was 24.24% by weight. Evaluation of feeling and tightness was carried out, and the results are summarized in Table 5. The stability of the stock solution of the foamable oil-in-water emulsified oil / fat composition 16 was also evaluated. As a result, the oil composition (oil (A) + oil (B)) in the foamable oil-in-water emulsified oil / fat composition is high and the total oil content is high. It wasn't. The foamable oil-in-water emulsified oil / fat composition 16 had a very high shape retention of 92% and was good, and no whipping was observed. However, the melt in the mouth was heavy, and the stock solution stability was low, so it was not commercial.
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| JP2019198317A (en) * | 2018-05-09 | 2019-11-21 | 高梨乳業株式会社 | Foamable oil-in-water-type emulsified article |
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| JP2014171439A (en) * | 2013-03-11 | 2014-09-22 | J-Oil Mills Inc | Fat composition for breads, and method of making breads |
| JP2015181368A (en) * | 2014-03-20 | 2015-10-22 | 株式会社カネカ | Water-in-oil type emulsified plastic fat composition for spread, having fermented butter flavor |
| JP2016189720A (en) * | 2015-03-31 | 2016-11-10 | 不二製油株式会社 | Foamable oil-in-water type emulsion |
| JP2019198317A (en) * | 2018-05-09 | 2019-11-21 | 高梨乳業株式会社 | Foamable oil-in-water-type emulsified article |
| JP7338110B2 (en) | 2018-05-09 | 2023-09-05 | 高梨乳業株式会社 | Foaming oil-in-water emulsion |
| JP2020014417A (en) * | 2018-07-26 | 2020-01-30 | 日清オイリオグループ株式会社 | Oil-in-water emulsified oil and fat composition |
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