JP2012065580A - Oil-and-fat composition for whipped cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for whipped cream enabling production of whipped cream which is excellent in emulsion stability even under a low-temperature distribution and has good meltabilities in the mouth.SOLUTION: The oil-and-fat composition for whipped cream contains at least two kinds of oil and fat. The oil-and-fat composition is such as to satisfy the following: (1) first oil and fat includes oil and fat selected from (A) transesterified oil and fat obtained by mixing coconut oil and extremely hardened high erucic oilseed rape at a rate of 4:6-9:1 and transesterifying the mixture, and (B) mixture oil and fat comprising the oil and fat (A) and oil and fat obtained by transesterifying 100% coconut oil; (2) second oil and fat includes oil and fat which is extremely hardened oil and fat from palm core oil, or partially-hydrogenated oil and fat, and has a melting point of ≥30°C; and (3) the content of a C22 fatty acid is 0.5-4.5 mass% based on 100 mass% of the whole constituent fatty acid of the oil-and-fat composition, the total mass of the oil-and-fat composition contains ≥22 mass% of the second oil and fat, and the melting point of the oil-and-fat composition is ≤36°C.

Description

  The present invention relates to an oil / fat composition for whipped cream with reduced trans acid, which can produce an oil-in-water emulsified oil / fat composition for whipped cream excellent in emulsification stability and can produce a whipped cream with good melting.

Conventionally, it is known to use vegetable creams (oil-in-water emulsions) produced using vegetable oils and fats as whipped creams used in confectionery and cooking. Since vegetable cream has the advantage of being excellent in stability and being manufactured at a relatively low cost compared to fresh cream obtained from raw milk, its consumption is large.
In the production of this vegetable cream, there has been a demand for a whipped cream that has excellent emulsification stability even under conditions of temperature change during distribution, and has excellent thawing, flower-forming properties, and foam properties, and many proposals have been made. .

  In addition to performance such as foaming (operability during whipping), shape retention after whipping, and ease of melting in the mouth (mouth melting) The property that the viscosity of the cream does not increase due to temperature change during transportation (heat shock resistance) is required.

In order to obtain a cream that satisfies these performances, various combinations of fats and oils have been proposed. In particular, conventionally hydrogenated oils such as rapeseed oil and palm oil have been used.
However, in recent years, there are reports that excessive intake of trans fatty acids contained in conventionally used hardened oils increases the risk of heart disease, and the United States, Canada, etc. are obligated to indicate the content of trans fatty acids. . Therefore, in the development of an oil and fat composition for whipped cream, there is also a demand for keeping the trans fatty acid content as low as possible.
On the other hand, trans acid can be reduced by using completely hydrogenated oil (extremely hardened oil) instead of the above partially hydrogenated oil. However, completely hydrogenated oil (extremely hardened oil) has a high melting point and reduces melting.

  For example, as a fat composition that provides a whipped cream that does not substantially contain trans acid, has excellent vibration resistance and heat resistance, and can maintain a sharp mouth-feel, random transesterification mixed to have a predetermined constituent fatty acid It has been proposed to use an oil and fat composition for foaming cream using a mixture of oils and fats (Patent Document 1).

  Further, the melting point is 33 to 42 ° C., 5 to 15 parts by mass of a saturated fatty acid having 22 carbon atoms, and the transesterified oil and fat having an iodine value of 2 or less and the oil and fat having a melting point of 10 to 15 ° C. are combined. Despite the oil composition that does not contain trans acid, the emulsion stability such as vibration resistance and temperature stability of oil-in-water emulsions, whipping performance that can be whipped in a short time, the whipping cream's flowering ability and mouth It has also been reported that an oil and fat composition for whipped cream having an excellent texture such as hit or melted mouth is provided (Patent Document 2).

JP 2009-219391 A JP 2010-004810 A

An object of the present invention is to provide an oil / fat composition for whipped cream, which is capable of producing a whipped cream that is excellent in emulsion stability and melts well even under conditions where the temperature during distribution changes. To do.
Another object of the present invention is to provide an oil and fat composition for producing a whipped cream that is excellent in emulsion stability even under conditions in which the temperature at the time of distribution is changed, is easy to perform a whipping operation, and has good meltability. And
Another object of the present invention is to provide an oil / fat composition for producing a whipped cream which is excellent in emulsion stability and meltability even under conditions in which the temperature during distribution changes, and further reduced in trans fatty acids. .

  As a result of studies conducted in view of the above points, the present inventors have found that in a whipped cream fat composition, coconut oil and extremely hardened Hyelsin rapeseed oil are mixed within a predetermined range and transesterified, or the transesterified fat and oil are further mixed with coconut oil. By using an oil / fat mixed with transesterified oil / fat as the first oil / fat, and using an oil / fat composition containing the second oil / fat in a predetermined mass ratio of the extremely hardened oil / fat of the palm kernel oil or the partially hydrogenated oil / fat. Obtaining knowledge that the object can be achieved, the present invention has been completed.

That is, the present invention provides the following.
<1> An oil and fat composition for whipped cream containing at least two types of oil and fat,
(1) The first fat is (A) the first fat is transesterified fat mixed with coconut oil and extremely hardened Hyelsin rapeseed oil in the range of 4: 6 to 9: 1, and (B) It is a fat selected from the mixed fats and oils of the fats and oils (A) and fats obtained by transesterification of 100% coconut oil,
(2) The second fat / oil is an extremely hardened fat / partially hydrogenated fat / oil of palm kernel oil, and has a melting point of 30 ° C. or higher, and
(3) The fatty acid content of C22 is 0.5 to 4.5% by mass with respect to 100% by mass of the total constituent fatty acids of the oil / fat composition, and the second oil / fat is 25% by mass with respect to the total mass of the oil / fat composition. % Of the oil and fat composition, which is contained in an amount of not less than% and has a melting point of 36 ° C. or less.
<2>
The oil and fat composition according to <1>, wherein the first oil and fat are in a ratio of 10:90 to 75:25.
<3>
The oil / fat composition according to the above <1> or 2>, wherein the total content of the first oil / fat and the second oil / fat is contained in an amount of 65% by mass or more.
<4>
Furthermore, the oil-fat composition as described in any one of said <1>-<3> containing extremely hardened coconut oil, palm olein hardened oil, or high oleic rapeseed oil.
<5>
An oil-in-water emulsified oil / fat composition comprising an aqueous phase part and an oil phase part, wherein the oil phase part comprises the oil / fat composition according to any one of the above items <1> to <4>.
<6>
The oil-in-water emulsified oil / fat composition according to claim <5>, wherein the mass of the oil phase part relative to the amount of the oil-in-water emulsified oil / fat composition is 20% to 50%.
<7>
The oil-in-water emulsified oil / fat composition according to <5> or <6> above, wherein the oil phase part further contains milk fat.
<8>
<5> to <7> above, wherein the mass ratio of the milk fat and the oil composition according to any one of <1> to <4> is in the range of 0: 100 to 80:20. The oil-in-water emulsified oil / fat composition according to any one of the above.
<9>
Use of the oil-in-water emulsified oil / fat composition according to any one of the above <5> to <8> in the production of whipped cream.
<10>
Whipped cream produced using the oil-in-water emulsified oil / fat composition according to any one of <5> to <8> above.

According to the present invention, an oil-in-water emulsification for whipped cream that can produce a whipped cream that is excellent in emulsification stability with respect to conditions under which the temperature during distribution changes and that is excellent in melting, foaming, heat shock resistance, etc An oil and fat composition is provided.
In particular, the oil-in-water emulsified oil / fat composition for whipped cream of the present invention has high heat shock resistance and exhibits emulsification stability after whipping, while achieving excellent mouth melting, and is extremely superior to conventional products. The product value is given.

<Oil composition for whipped cream>
The oil and fat composition for whipped cream of the present invention is an oil and fat composition for whipped cream containing at least two types of oil and fat,
(1) (A) The first fat / oil is a mixture of coconut oil and extremely hardened Hyelsin rapeseed oil in the range of 4: 6 to 9: 1 and transesterified, and (B) the fat (A) It is a fat selected from a mixed fat with a fat obtained by transesterification of 100% coconut oil,
(2) The second fat / oil is an extremely hardened fat / partially hydrogenated fat / oil of palm kernel oil, and has a melting point of 30 ° C. or higher, and
(3) The fatty acid content of C22 is 0.5 to 4.5% by mass with respect to 100% by mass of the total constituent fatty acids of the oil / fat composition, and the second oil / fat is 25% by mass with respect to the total mass of the oil / fat composition. %, And the melting point is 36 ° C. or less.

  In the present specification, “whipped cream” means a foamed oil-in-water emulsified oil / fat composition (foamed cream-like composition). The “oil-in-water emulsified oil / fat composition for whipped cream” means a creamy oil-in-water emulsified oil / fat composition before foaming. “Oil composition for whipped cream” means “oil composition used for producing an oil-in-water emulsified oil composition for whipped cream”.

  When preparing an oil-in-water emulsified oil / fat composition from the whipped cream oil / fat composition of the present invention, milk fat can be added to the oil phase part as described later. The term “oil / fat composition” or “oil / fat composition” means an oil / fat composition comprising vegetable oil / fat (that is, oil / fat excluding milk fat) unless otherwise specified.

(1) 1st fats and oils In the fats and oils composition of this invention, 1st fats and oils mix (A) coconut oil and extremely hardened hyercine rapeseed oil in the range of 4: 6-9: 1 by mass ratio, and transesterify. And (B) the mixed fats and oils obtained by mixing the fats and oils (A) and the fats and oils obtained by transesterifying 100% of the coconut oil.
The coconut oil is an oil and fat obtained from coconut and means a so-called raw coconut oil (non-hydrogenated oil or non-hardened oil) that is not hydrogenated.
Extremely hardened Hyelsin rapeseed oil is a fat or oil obtained by completely hydrogenating (extremely hardened) Hyelsin rapeseed oil. “Extreme curing” is the complete saturation of unsaturated fatty acids by hydrogenation. The method of hydrogenation can be suitably performed by a method known to those skilled in the art. For example, it can be carried out in accordance with the method described in “Actual cooking oil production” (Takaaki Miyagawa, Sachishobo, first edition issued on July 5, 1988).

In the fats and oils (A) of the first fat and oil, the mass ratio of coconut oil and extremely hardened Hyelsin rapeseed oil may be in the range of 4: 6 to 9: 1, but with respect to 100% by mass of the total constituent fatty acids of the fat and oil composition. The mass ratio of coconut oil to extremely hardened Hyelsin rapeseed oil and the mass ratio of fat (A) to fat (B) so that the fatty acid content of C22 is 0.5 to 4.5 mass%. It is important to decide.
However, even if the fatty acid content of C22 is within the above range, heat shock resistance is increased by the type of fat (A), or the combination of fat (A) and fat (B), but the return hardness is lowered. Or melting of the mouth may be reduced.
For example, transesterified fats and oils having a mass ratio of coconut oil to extremely hardened Hyelsin rapeseed oil of 5: 5 have a very high melting point, so that melting of the mouth tends to decrease depending on the amount used. Therefore, particularly when using a 5: 5 transesterified oil / fat of coconut oil and extremely hardened Hyelsin rapeseed oil, the content of such oil / fat with respect to the total composition of the oil / fat composition is 20% by mass or less, and the fatty acid content of C22 is It is preferable to adjust so that it may become 4.5 mass% or less.

The method of transesterification of fats and oils can be performed by a method known in the art. Examples of transesterification include a random (non-selective) transesterification method and a selective (directed) transesterification method (reference documents: Kosaku Yasuda, Ryoichiro Fukunaga, Nobuya Matsui, Masao Watanabe, new oil products) In the present invention, a random transesterification reaction method is preferred.
Random transesterification can be performed, for example, according to a chemical method in which transesterification is performed using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is performed using non-selective lipase or the like as a catalyst. In particular, it is more preferable to perform a random transesterification reaction by a chemical method because it is simple.

(2) 2nd fats and oils The 2nd fats and oils are extremely hardened fats or partially hydrogenated fats and oils of palm kernel oil, and consist of fats and oils whose melting | fusing point is 30 degreeC or more.
By mixing such fats and oils with the above-mentioned first fats and oils, the change over time during refrigerated storage is small while maintaining the whipping properties, heat shock resistance, and mouth melting exhibited by the first fats and oils (return hardness) ) Can be obtained.
The extremely hardened fat of palm kernel oil is a fat obtained by extremely hardening palm kernel oil, and usually has a melting point of around 40 ° C, more preferably 40 ° C. Palm kernel oil may be transesterified.
The partially hydrogenated fat of palm kernel oil is a fat obtained by partially hydrogenating palm kernel. Usually, the oil is hydrogenated to have an iodine value of about 3 to 12, and the melting point is 30 ° C. or higher, more preferably 33 ° C. or higher, and further 35 ° C. or higher.
The extremely hardened oil or partially hydrogenated oil of palm kernel oil may be further transesterified.

(3) Content of 2nd fats and oils On condition that the fatty-acid content of C22 is 0.5-4.5 mass% with respect to 100 mass% of all the constituent fatty acids of fats and oils composition, 2nd fats and oils are And 22% by mass or more based on the total mass of the oil and fat composition. This is because, when the fatty acid content of C22 and the amount of the second oil and fat are within such ranges, performance satisfying both heat shock resistance and emulsion stability (return hardness) is provided. The second fat / oil is more preferably 25% by weight or more based on the total weight of the fat / oil composition.

(4) Melting point of oil and fat composition In the present specification, "melting point" means "rising melting point". The melting point of the oil and fat composition of the present invention is 36.0 ° C. or less. This is because melting is excellent when the melting point is in this range. Preferably it is 35.0 degrees C or less, More preferably, it is 34.0 degrees C or less, Furthermore, it is preferable that it is 33 degrees C or less.

(5) Constituent Fatty Acid Composition in Oil and Fat Composition The oil and fat composition of the present invention contains 0.5 to 4.5 mass% of C22 fatty acid with respect to 100 mass% of all constituent fatty acids of the oil and fat composition. Most of the amount of C22 is derived from the first oil or fat, high rapeseed oil. A more preferable amount of C22 is 1.0 to 4.0% by mass, and most preferably 2.0 to 3.6% by mass. This is because whipability, heat shock resistance and melting of the mouth are kept good in such a range.

  In the present specification, the fatty acid composition of the oil / fat composition means a value measured according to a standard oil / fat analysis method (provisional 17-2007 trans fatty acid content capillary gas chromatograph method). In the reference oil analysis, for example, a gas chromatography apparatus manufactured by Shimadzu Corporation, GC-2010, and a column manufactured by SUPELCO, SP-2560 can be used.

(6) Mass ratio of 1st fats and oils In the range which satisfy | fills the requirements of said (1)-(5), the mass ratio of 1st fats and oils and 2nd fats is 10: 90-78: 22. The ratio is preferably. Moreover, it is still more preferable that it is 20: 80-75: 25, and it is more preferable that it is 30: 70-70: 30. This is because, within such a range, while having high heat shock resistance and high shape retention after whipping, an excellent whipped cream can be obtained.

(7) Total content of 1st fat and oil and 2nd fat and oil The 1st fat and oil and 2nd fat and oil are 65 mass% or more in total, More preferably, it is 70 mass% or more. If it is less than this, the effects of the present invention cannot be sufficiently achieved.

(8) Third oil and fat Further, the oil and fat composition of the present invention further includes extremely hardened coconut oil, palm olein hardened oil, and high oleic rapeseed oil from the viewpoint of improving flavoring, melting in the mouth, and emulsion stability. The 3rd fats and oils selected from the group which consists of may be included.
Hardened coconut oil is preferable because it improves the melting of the mouth. Palm olein hydrogenated oil is preferable because it improves emulsion stability. High oleic rapeseed is preferred because it can be used to improve emulsification stability and meltability.
It is preferable that 3rd fats and oils are included in 35 mass% or less with respect to the amount of oil-fat composition substances, and it is still more preferable that it is 30 mass% or less.

(9) Trans Fatty Acid Content One of the objects of the present invention is to provide an oil / fat composition having a reduced trans fatty acid content. In the present invention, the trans fatty acid content with respect to the total mass of the oil and fat composition is preferably 10% by mass or less, more preferably 8% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less.

<Oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat composition of the present invention comprises an aqueous phase part and an oil phase part, and includes the above-described oil / fat composition for whipped cream in the oil phase part. The mass ratio of the water phase part and the oil phase part can be appropriately set in order to produce a whipped cream, but is usually about 80:20 to 50:50.
The oil phase part may contain only the oil and fat composition for whipped cream of the present invention as an oil or fat, and may further contain milk fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like. Hereinafter, when the oil and fat composition for whipped cream of the present invention described above is particularly distinguished from milk fat, it is also referred to as “vegetable oil and fat composition”.
The mixing ratio of the milk fat and the vegetable oil composition can be changed within a range of 0: 100 to 80:20 of the milk fat: vegetable oil composition by mass ratio. If it is in the said range, a whipped cream can be manufactured, without impairing effects, such as emulsification stability of a vegetable oil-fat composition, a mouth melting, an artificial flower property, and foaming property.

The oil-in-water emulsified oil / fat composition of the present invention can be produced by a general production method. When a typical method is described, the emulsifier to be used is a lipophilic raw material (oil / fat for whipped cream of the present invention). The oil phase part is prepared by adding to part or all of the composition and dissolving or dispersing. Examples of such an emulsifier include an emulsifier having a low HLB among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. Any of these may be used in appropriate combination.
Moreover, when using milk fat derived from butter oil, butter, fresh cream, milk or the like, these are heated and melted as necessary to prepare and use an oil phase product. The oil phase part containing milk fat and the oil phase part containing the oil composition for whipped cream of the present invention consisting of the above-described vegetable oil may be added after being mixed in the aqueous phase part, and each may be added. Also good.

Next, in the aqueous phase, sodium caseinate, skim milk powder, saccharides and sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, thickening as necessary Prepare by adding polysaccharides, fragrances, etc.
The amount of the non-fat milk solid content is preferably 1 to 10% by mass, more preferably 2 to 7% by mass, and 3 to 6% by mass with respect to the total mass of the composition. Most preferred. It is because the emulsion stability is improved and the flavor may be improved by adding in such a range. When the content of the non-fat milk solids is less than about 1% by mass, the flavor of the whipped cream obtained by foaming the emulsion composition becomes poor. Moreover, when content of non-fat milk solid content exceeds about 10 mass%, the viscosity of an emulsion composition will become high and there exists a possibility that a viscosity raise may occur during aging.

These oil phase part and water phase part are heated from 60 ° C. to 80 ° C. and mixed to perform preliminary emulsification. After preliminary emulsification, the mixture is homogenized by a homogenizer, sterilized by a batch sterilization method, a UHT sterilization method using an indirect heating method or a direct heating method, homogenized again by a homogenizer, cooled and aged.
In the oil-in-water emulsified oil / fat composition of the present invention, a saccharide may be blended for the purpose of adjusting sweetness and viscosity. Examples of the saccharide include starch syrup, powdered potato, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are blended in combination as appropriate.

<Whipped cream>
In the present invention, the whipped cream is obtained by foaming the oil-in-water emulsified oil / fat composition of the present invention by a usual method in the art.
Hereinafter, although the manufacture example of the whipped cream which uses the oil-in-water type emulsified oil-fat composition of this invention is shown, this invention is not limited to this example.

First, the oil and fat composition of the present invention is prepared by melt mixing or the like. Arbitrary additives such as emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester and glycerin fatty acid ester are added to the oil and fat composition and mixed to prepare an oil phase.
On the other hand, as an aqueous phase part, after adding arbitrary additives, such as sodium metaphosphate, thickening polysaccharide, milk protein, to water, these are disperse | distributed and an aqueous phase is prepared.
The oil phase and the aqueous phase are mixed at 50 to 85 ° C. and pre-emulsified. Next, heat sterilization is performed at 75 to 85 ° C. Next, homogenization is performed under a pressure of ^{20 to} 150 kg / cm ² , and then the mixture is cooled to 5 to 10 ° C. and aged for 6 to 24 hours.
This creamy fat composition is whipped with a Hobart mixer to obtain a whipped cream.

Oil and fat preparation method The contents of the oil and fat used in the following examples are shown.
[Example of production of first oil]
A non-selective transesterification reaction is carried out at 115 ° C. for 30 minutes using a mixed oil of 50 parts by mass of highly hardened hay rapeseed oil and 50 parts by mass of coconut oil with 0.143% sodium methylate as a catalyst for the oil and fat. Decolorization and deodorization were performed to obtain a transesterified fat / oil A-1. The melting point of the transesterified oil A-1 was 46.5 ° C., and the trans acid content was 0.1%.
Transesterification, decolorization, and deodorization were carried out in the same manner by changing the ratios of extremely hardened hyel rapeseed and coconut oil to 3: 7 and 1: 9, respectively, to obtain transesterified oils A-2 and A-3, respectively. The melting points of the transesterified fats and oils A-2 and A-3 were 40.3 ° C. and 30.2 ° C., respectively, and the trans acid contents were 0.1% and 0.1%, respectively.
Moreover, only coconut oil was transesterified similarly, and decoloring and deodorizing were performed, and transesterification fat and oil A-4 was created. The melting point of the transesterified fat / oil A-4 was 27.6 ° C., and the trans acid content was 0.1%.

[Example of production of second oil]
For 100 parts of palm kernel oil, 0.115% Ni catalyst (SO850 made by Sakai Chemical) is used as a catalyst, hydrogenation reaction is performed at 140 ° C., decolorization and deodorization are performed, and palm kernel hardened oil 36 ° C. (oil and fat B-3) was obtained. The melting point of palm kernel hydrogenated oil 36 ° C. was 35.6 ° C., and the amount of trans acid was 4.0%.

Oil B-2 (palm core extremely hardened oil) was produced as follows. 100 parts of palm kernel oil is 0.115% Ni catalyst (SO850 made by Sakai Chemical), and is subjected to extreme curing treatment, decolorization and deodorization, and palm kernel extreme hardening oil (oil B-2) Got. Oil B-2 had a melting point of 41.0 ° C. and a trans acid amount of 0.3%.
Oil B-1 (palm core extremely hardened oil transesterified oil) was produced as follows. The fat / oil B-2 was subjected to non-selective transesterification at 90 ° C. for 30 minutes using 0.114% sodium methylate as a catalyst, and decolorized and deodorized to obtain fat / oil B-1. Oil B-1 had a melting point of 35.2 ° C. and a trans acid amount of 0.2%.

[Physical properties and production example of the third oil and fat]
Extremely hardened coconut oil was produced as follows.
With respect to 100 parts of coconut oil, 0.135% Ni catalyst (SO850 made by Sakai Chemical) was used as a catalyst, an extreme curing treatment was performed, and decolorization and deodorization were performed to obtain an extremely cured coconut oil. The extremely hardened coconut oil had a melting point of 32.0 ° C. and a trans acid amount of 0.1%.
Palm olein hydrogenated oil was produced as follows. With respect to 100 parts of palm olein, 0.115% of Ni catalyst (SO100-A manufactured by Sakai Chemical) was used as a catalyst, followed by curing treatment, decolorization and deodorization to obtain a cured palm olein oil. The melting point of the hardened palm olein oil was 33.1 ° C., and the amount of trans acid was 11.1%.
High oleic rapeseed oil was a commercial product (trans acid amount: 0.7, iodine value: 101).
The rapeseed oil was produced as follows. 100 parts of rapeseed oil was subjected to a curing treatment using 0.183% Ni catalyst (SO100-A manufactured by Sakai Chemical) as a catalyst, and decolorized and deodorized to obtain a rapeseed cured oil. The rapeseed hydrogenated oil had a melting point of 34.2 ° C. and trans acid was 54.0%.

Examples 1-13 and Comparative Examples 1-6
4.444 mass parts of fats and oils A-3 and 39.996 mass parts of fats and oils B-3 were added and melt-mixed. An oil phase was prepared by adding 0.22 parts by mass of lecithin, 0.15 parts by mass of sugar ester, 0.11 parts by mass of unsaturated monoguri, and 0.08 parts by mass of saturated monogly.
On the other hand, after adding 50.93 parts by mass of water, 4.0 parts by mass of skim milk powder, and 0.07 parts by mass of sodium metaphosphate, the mixture was dispersed to prepare an aqueous phase.
The oil phase and the aqueous phase were mixed, pre-emulsified at 65 ° C., and heat sterilized at 85 ° C. Then homogenized under a pressure of ^{80kg / cm 2, 20kg / cm} 2. After cooling, it was aged at 5 ° C. overnight (Example 1).
The aging viscosity of this creamy fat composition was 100 cp. When 500 g of this cream was added with 50 g of sugar and whipped with a Hobart mixer, a foam with an overrun of 189% and a hardness of 146 was obtained in 6 minutes and 40 seconds. The obtained foam was good in refrigerated storage and heat shock resistance.

The fats and oils described in the following table were prepared in the same manner as in Example 1 (Examples 2 to 13 and Comparative Examples 1 to 6).
About the produced fats and oils, the aging viscosity, whipping time, return hardness, heat shock resistance, and mouth melting were evaluated by the following methods, respectively.

Aging viscosity Oil-in-water emulsified oil / fat composition is allowed to stand at 5.1 ° C. overnight, and 500 g of oil-in-water emulsified oil / fat composition is placed in a 500 ml beaker. Viscometer LVT) (spindle # 2) was measured for 30 seconds.
When the aging viscosity was 120 cp or less, it was evaluated as having satisfactory performance.

Whip time 50 g of sugar was added to 500 g of an oil-in-water emulsified oil / fat composition (cream), temperature-controlled at 5.0 ° C., and whipped at speed 2 with a Hobart mixer until 10 minutes standing (hardness 140-160). . The time required for whipping (time until 10 minutes) was described.
It was evaluated as having satisfactory performance when the whipping time was 5.0 minutes or longer.

Next day return test Whipped cream (10 minutes standing) was packed in a triangular bag, squeezed into a 500 ml beaker, placed at 5.0 ° C. overnight, and the hardness of the next day was measured.
It was evaluated that it had satisfactory performance when the return hardness was 90 or more.

Heat shock test About 150 g of the oil-in-water emulsified oil / fat composition before whipping was put in a milk bottle, placed in a thermostatic bath at 25 ° C. for 1 hour, and then stored in a thermostatic bath at 5 ° C. for 6 hours. After storage, the viscosity was evaluated. These evaluations are indicators of emulsion stability.
B-type viscometer: The viscosity after 5 minutes was measured at a speed of 30 with a No. 3 rotor (spindle No. 3). Also. When solidification or viscosity measurement was not possible, the time was measured.
When the viscosity after the heat shock test was 400 or less, it was evaluated that the performance was satisfactory.

Mouth melting evaluation panelists evaluated the melting of the mouth according to the following criteria by actually eating whipped cream (10 minutes).
◎… very good ○… normal ×… bad

The analysis method of the oil and fat composition was performed by the following method.
-Fatty acid composition, trans fatty acid content Measured according to the standard fat analysis method (provisional 17-2007 trans fatty acid content capillary gas chromatographic method).
The gas chromatography system is GC-2010, manufactured by Shimadzu Corporation. The column is SP-2560 manufactured by SUPELCO.
-Rising melting point Measured according to the standard fat and oil analysis method (2.2.4.2-1996 melting point rising melting point).

The said evaluation result was shown to Tables 1-3. In each table, “%” means mass%.
From the results of Tables 1 to 3, the oil-in-water emulsified oil / fat composition produced from the whipped cream oil / fat composition of the present invention has an emulsion stability (aging viscosity, return hardness, heat shock resistance), and whipped cream production. It turns out that it is the composition excellent in the balance in melting (Examples 1-13).
On the other hand, the oil and fat composition for whipped cream using the oil and fat composition which does not use the first oil and fat and does not contain any fatty acid of C22 does not exhibit heat shock resistance, and the viscosity has increased significantly. (Comparative Example 1 and Comparative Example 4).
Moreover, when the 2nd fats and oils were 22 mass% or less with respect to fats and oils composition total mass, return hardness reduced and it did not show sufficient performance as a whipped cream (Comparative Examples 2 and 3). ).
When the mass ratio of coconut oil and extremely hardened Hyelsin rapeseed oil of 5: 5 was used as the first fat / oil, 20% by mass of the transesterified fat / oil, the melting point of the whole fat / oil composition became 36 ° C., and the melting of the mouth decreased (Comparison Example 5).
Even when neither the first fat nor the second fat according to the present invention is used, it is possible to prepare an oil composition having a good balance between emulsification stability and melting (for example, Comparative Example 6). ), It is difficult to keep the amount of trans acid as low as 5% or less.

Claims (10)

A fat composition for whipped cream comprising at least two types of fats and oils,
(1) (A) The first fat / oil is a mixture of coconut oil and extremely hardened Hyelsin rapeseed oil in the range of 4: 6 to 9: 1 and transesterified, and (B) the fat (A) It is a fat selected from a mixed fat with a fat obtained by transesterification of 100% coconut oil,
(2) The second fat / oil is an extremely hardened fat / partially hydrogenated fat / oil of palm kernel oil, and has a melting point of 30 ° C. or higher, and
(3) The fatty acid content of C22 is 0.5 to 4.5% by mass with respect to 100% by mass of the total constituent fatty acids of the oil / fat composition, and the second oil / fat is 22% by mass with respect to the total mass of the oil / fat composition. % Of the oil and fat composition, which is contained in an amount of not less than% and has a melting point of 36 ° C. or less.   The oil and fat composition according to claim 1, wherein the mass ratio of the first oil and fat to the second oil and fat is a ratio of 10:90 to 78:22.   The fat composition according to claim 1 or 2, wherein the total content of the first fat and the second fat is contained in an amount of 65% by mass or more.   Furthermore, the fats-and-oils composition as described in any one of Claims 1-3 containing extremely hardened coconut oil, palm olein hardened oil, or high oleic rapeseed oil.   An oil-in-water emulsified oil / fat composition comprising an aqueous phase part and an oil phase part, wherein the oil phase part comprises the oil / fat composition according to any one of claims 1 to 4.   The oil-in-water emulsified oil / fat composition according to claim 5, wherein the mass of the oil phase part relative to the amount of the oil-in-water emulsified oil / fat composition is 20% to 50%.   The oil-in-water emulsified oil / fat composition according to claim 5 or 6, wherein the oil phase part further contains milk fat.   The mass ratio of the fat and fat composition according to any one of claims 1 to 4 is in the range of 0: 100 to 80:20, and any one of claims 5 to 7 is characterized. The oil-in-water emulsified oil / fat composition described in 1.   Use of the oil-in-water emulsified oil / fat composition according to any one of claims 5 to 8 in the manufacture of whipped cream.   Whipping cream manufactured using the oil-in-water type emulsified oil-fat composition as described in any one of Claims 5-8.