JP2015100333A - Butter cream and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a butter cream with a reduced oily taste, readily meltable in the mouth like a fresh cream, excellent in heat proof shape retention and emulsion stability; and a manufacturing method thereof.SOLUTION: The butter cream includes a milk raw material with a phospholipid content in the solid content derived from milk of 2 mass% or more, having specific gravity of 0.4 to 0.9. The manufacturing method of a butter cream includes the steps of adding a milk raw material with a phospholipid content in the solid content derived from milk of 2 mass% or more to an oil, creaming the mixture, and then adding a sweetener to the mixture and mixing, such that the butter cream has specific gravity of 0.4 to 0.9.

Description

  The present invention relates to a butter cream having a good heat-resistant shape retaining property while being freshly melted like fresh cream, and a method for producing the same.

  Butter cream is a cream that contains a sweetener and oil and fat as a continuous phase, and has a rich flavor compared to fresh cream that is representative of an oil-in-water emulsified cream with water as a continuous phase. Although it has excellent points such as being good and keeping the sun, it has a drawback that it has a strong oily feeling due to its fat and oil as a continuous phase, and the mouth melt feels heavy.

  Here, in order to obtain a fresh mouth-melting butter cream with reduced oiliness, increase the amount of water phase ingredients such as eggs and sugar solution, or change the fats and oils used to low melting melting oils Of course, the heat-resistant shape retention (shape retention during high-temperature storage) will deteriorate, and in the case of the former method, the emulsification stability will decrease and the aqueous phase will be easily separated. There is also a problem.

  A thickening stabilizer such as pectin can be added to the water phase or oil phase as a method to improve the heat-resistant shape retention of butter cream using an oil and fat with a low melting point that dissolves well in the water phase. A method of blending (for example, see Non-Patent Document 1), a method of blending Italian meringue that has not been aerated (see, for example, Patent Document 1), a method using an alginate (for example, see Patent Document 2), a low HLB sugar ester A method such as a method of adding a specific emulsifier represented by (1) to an oil phase (see, for example, Patent Documents 3 and 4) has been proposed.

  However, these methods basically have the effect of increasing the viscosity and hardness of the water phase and oil phase, so if you add a lot of these thickening stabilizers and emulsifiers to obtain a high effect, There was a problem that it was easy to lead to deterioration.

  Therefore, as a method for improving heat-resistant shape retention without deteriorating mouth melting, a method of separately adding a specific oil composition consisting of extremely hardened oil and liquid oil (see, for example, Patent Document 5), and a temper type chocolate are separately added. A method of adding (for example, refer to Patent Document 6), a method of separately adding an oil-in-water emulsion having a specific particle size, and the like have been proposed.

  However, these methods require the precise work of preparing other oil and fat compositions separately at the time of butter cream manufacture and mixing them with great care, to obtain a stable and homogeneous quality butter cream. Was difficult.

  On the other hand, as a method of obtaining a butter cream with reduced oiliness without using a blending amount of an aqueous phase component or a low melting point fat, the butter cream is put in the mouth by adding an emulsifier having a high HLB to the oil phase. Proposed is a method for improving dispersibility in the mouth (for example, see Patent Documents 7 and 8), and a method for obtaining the same effect by using two types of polyglycerin fatty acid esters in combination (for example, Patent Document 9). Has been.

  However, these methods can obtain a butter cream having a fresh texture, but the heat-resistant shape retention is not improved.

  Thus, it is possible to stably obtain a butter cream having sufficient heat-resistant shape retention and emulsification stability while having a light specific gravity, reduced oiliness, and a fresh mouth-melting like fresh cream. Was very difficult.

Japanese Patent Laid-Open No. 51-035460 JP 2012-000023 A Japanese Patent Laid-Open No. 58-043744 JP 09-187222 A JP-A-62-022547 JP 09-019266 A JP 2004-329025 A Japanese Patent Laid-Open No. 06-209706 Japanese Patent Application Laid-Open No. 08-231981 JP 2006-273925 A

"Confectionary theory basic dough and its application" by Kenichi Matsuda, published November 1, 1987, pages 242-245

  Accordingly, an object of the present invention is to provide a butter cream having a good heat-retaining shape and emulsion stability while having a reduced oily feeling and a fresh mouth melt like fresh cream, and a method for producing the same. .

As a result of intensive studies, the present inventors have found that the above problem can be solved by using a specific milk raw material.
The present invention has been made on the basis of the above knowledge, and contains butter having a specific gravity of 0.4 to 0.9, containing a milk raw material having a phospholipid content of 2% by mass or more in a solid content derived from milk. It provides cream.

  In the present invention, a milk raw material having a phospholipid content in milk-derived solid content of 2% by mass or more is added to fats and oils, and after creaming, a sweetener is added and mixed, and the specific gravity is 0.4. A method for producing a butter cream, characterized in that it is set to -0.9.

The butter cream of the present invention has good heat-resistant shape retention and emulsification stability while having a reduced oily feeling and a fresh mouth melt like fresh cream.
Further, according to the method for producing the butter cream of the present invention, the oily feeling is reduced, and the butter cream having good heat retention and emulsification stability can be easily and stably dissolved while being freshly melted like fresh cream. Can be obtained.

Hereinafter, the butter cream of the present invention will be described in detail based on preferred embodiments.
In the butter cream of the present invention, the content of phospholipid in the solid content derived from milk is 2% by mass or more, preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass. It contains dairy ingredients. When a milk raw material having a phospholipid content of less than 2% by mass in the solid content derived from milk is used, a fresh mouth melt cannot be obtained.
The above-mentioned phospholipid in the solid content derived from milk refers to a phospholipid derived from milk contained in the solid content derived from milk in the milk raw material.

  The form of the milk raw material in which the content of the phospholipid in the solid content derived from milk is 2% by mass or more is not particularly limited, and may be, for example, liquid, powder, or concentrate. However, the milk raw material concentrated so that the content of phospholipids in the milk-derived solid content is 2% by mass or more using a solvent is a flavor problem. It is preferable not to use as.

Examples of the method for quantifying phospholipids in milk raw materials include the following quantification methods. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.
First, the milk raw material lipid is extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method ( The amount of phosphorus is determined according to the determination of phosphorus with molybdic acid described in the edition of the Japanese Pharmaceutical Society, Hygiene Test Method, Note 2000 2.1 Food Component Test Method. From the obtained amount of phosphorus, the content (g) of phospholipid in 100 g of milk raw material is obtained using the following formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / dairy raw material collection amount (g)] × 25.4 × (0.1 / 1000)

  As said milk raw material whose content of the phospholipid in solid content derived from milk is 2 mass% or more, the water phase component produced when manufacturing a butter oil from cream or butter is mentioned, for example. The aqueous phase component produced when producing butter oil from cream or butter differs greatly in composition from the so-called butter milk produced when producing butter from ordinary cream, and is characterized by containing a large amount of phospholipid. is there. Buttermilk differs greatly depending on the production method, but the content of phospholipids in milk-derived solids is usually about 0.5 to 1.5% by mass, whereas cream or butter to butter The aqueous phase component produced when producing oil has a phospholipid content of about 2 to 15% by mass in the solid content derived from milk, and contains a large amount of phospholipid.

  In the butter cream of the present invention, it is not possible to use so-called butter milk itself produced when producing butter from ordinary cream, but the content of phospholipid in the solid content derived from butter milk is 2% by mass or more. It is possible to use a concentrated product.

An example of a method for producing the aqueous phase component produced when producing butter oil from cream or butter will be described below.
A method for producing an aqueous phase component produced when producing butter oil from cream is, for example, as follows.
First, cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated by a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the butter cream of the present invention is generated as a by-product of butter oil in the final centrifugation step.

On the other hand, the manufacturing method of the water phase component produced when manufacturing butter oil from butter is as follows, for example.
Dissolve butter in a dissolver and heat with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the butter cream of the present invention is generated as a by-product of butter oil in the centrifugation step. A normal thing is used as a butter used for manufacture of a butter oil.

  In the butter cream of the present invention, when the content of phospholipid in the solid content derived from milk in the obtained aqueous phase component is 2% by mass or more, it occurs when producing butter oil from cream or butter. The aqueous phase component may be used as it is, or a product obtained by subjecting the aqueous phase component to a treatment such as spray drying, concentration, or freezing.

  Moreover, in the butter cream of the present invention, the phospholipid in the milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk is lysed. Even if there is little content of the said milk raw material in the butter cream of this invention, it becomes possible to obtain favorable emulsification stability.

  In order to lyze the phospholipid in the milk raw material having a content of phospholipid in the solid content derived from milk of 2% by mass or more, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action. Phospholipase A2 is preferred in the oil composition for butter cream of the present invention. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

  The proportion of the lysophospholipid content in the total phospholipid content in the milk raw material in which the phospholipid content in the milk-derived solid content is 2% by mass or more is 30% by mass or more from the viewpoint of emulsion stability. Is preferable, 50 mass% or more is more preferable, and 70 mass% or more is still more preferable. In lysing, the dairy raw material having a phospholipid content in milk-derived solid content of 2% by mass or more may be lysed as it is, or the dairy raw material may be lysed after being concentrated. Good. Further, the obtained lysate may be subjected to concentration or spray drying treatment.

  In addition, the butter cream of the present invention, in which the fresh thawing is further improved when the milk raw material in which the content of phospholipid in the milk-derived solid content is 2% by mass or more is not substantially heat-denatured, Can be obtained. “Not substantially heat-denatured” means that the heating history by concentration, sterilization, etc. is preferably 80 ° C. or less, more preferably 70 ° C. or less, and most preferably 60 ° C. or less as the heating temperature. Point to. If the heating history during concentration or sterilization exceeds the above range, the flavor deteriorates due to the transpiration of the flavor components or the generation of a burning odor, and the emulsion stability becomes inferior. Here, as the said milk raw material whose content of the phospholipid in the solid content derived from milk which is not heat-denatured substantially is 2 mass% or more, for example, when producing butter oil from cream or butter The resulting aqueous phase component itself, or a frozen product of the aqueous phase component, a product obtained by ultrafiltration of the aqueous phase component, and the aqueous phase component were subjected to treatment such as spray drying, concentration, and freezing within the above temperature conditions. Things.

The butter cream of the present invention is preferably 0.01 to 10% by mass, more preferably 0.05%, as a solid content of a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk. -5% by mass, most preferably 0.1-4% by mass.
If the content of the milk raw material in the butter cream is less than 0.01% by mass, the effect of improving the oily feeling is poor, which is not preferable. Moreover, since content of the said milk raw material in a butter cream is more than 10 mass%, since melt in a mouth tends to deteriorate, it is unpreferable.

  The fats and oils used in the butter cream of the present invention may be fats and oils suitable for edible use, and representative examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, bean flower oil, and sunflower oil. Examples include oils and fats that are liquid at room temperature such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, and milk fat, and other oils and fats that are solid at room temperature. Oils and fats that have been subjected to physical or chemical treatment such as hardened oil, fractionated oil, and transesterified oil can also be used. In the butter cream of the present invention, among these oils and fats, soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, milk fat and one or two or more treatments selected from hydrogenation, fractionation and transesterification It is preferable to use 1 type, or 2 or more types selected from the group consisting of processed oils and fats.

  The content of the fats and oils in the butter cream of the present invention is preferably 18 to 80% by mass, more preferably 20 to 70% by mass, and further preferably 25 to 60% by mass for emulsion stability. preferable. In addition, in this invention, when the raw material containing fats and oils is used, the fats and oils pure content contained in this raw material will also be included in the said fats and oils content.

  Moreover, the content of water in the butter cream of the present invention is not particularly limited, but is preferably 1 to 80% by mass, more preferably 10 to 50% by mass, and further preferably 20 to 40% by mass. . In the present invention, when a raw material containing moisture is used, the moisture contained in the raw material is also included in the water content.

The sweetener used in the butter cream of the present invention is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup , Oligosaccharide, polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, Aspartame, acesulfame potassium, sucralose and the like can be mentioned. These sweeteners can be used alone or in combination of two or more. In addition, you may use the food / beverage products containing the said sweeteners, such as fruit juice, vegetable juice, fruit puree, fruit paste, jam, and a soft drink.
In addition, the content of the sweetener in the butter cream of the present invention is not particularly limited and can be appropriately set according to the required sweetness, but it is 85% by mass or less in the aqueous phase as a solid content. Preferably it is 75 mass% or less, More preferably, it is 65 mass% or less, More preferably, it is preferable to set it as 50 mass% or less.

  In addition, the butter cream of the present invention contains, if necessary, raw materials other than those described above, eg, eggs, emulsifiers, starches, fibers, stabilizers such as thickening polysaccharides, “phospholipids in milk-derived solids” Dairy ingredients other than dairy ingredients with a content of 2% by mass or more, fruit, fruit juice, cacao and cacao products, nut paste, spices, tea, liquor, grains, beans, vegetables, meats, seafood, coffee and Taste ingredients such as coffee products, acid ingredients such as acetic acid, lactic acid, gluconic acid, seasonings, enzymes, flavoring agents, coloring agents, food preservatives, shelf life improvers, antioxidants, pH adjusters, You may mix | blend a food additive.

  Examples of the eggs include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sugared whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen egg white, Frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk and the like can be used, and one or more selected from these can be used.

The emulsifier is not particularly limited.For example, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, Examples include sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. . These emulsifiers can be used alone or in combination of two or more.
The content of the emulsifier is preferably 0 to 10% by mass, more preferably 0 to 1% by mass in the butter cream of the present invention.

  Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), guar gum, xanthan gum, tamarind gum, Examples include carrageenan, alginic acid, alginate, farcellulan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran and the like. These stabilizers can be used alone or in combination of two or more.

  Examples of the above-mentioned “milk ingredients other than milk ingredients whose phospholipid content in milk-derived solids is 2 mass% or more” include raw milk, cow milk, special cow milk, raw goat milk, pasteurized goat milk, raw sheep milk , Partially skim milk, skim milk, processed milk, butter, cream, cheese, cream cheese, frozen modified cream cheese, concentrated whey, protein concentrated whey, ice cream, concentrated milk, skimmed concentrated milk, sugar-free milk, no Sugar skim milk, sweetened milk, sweetened skim milk, fermented milk, lactic acid bacteria beverage, milk drink, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, Examples include calcium caseinate, whey protein concentrate, total milk protein, and whey minerals.

  The specific gravity of the butter cream of the present invention is 0.4 to 0.9, more preferably 0.5 to 0.8. If the specific gravity of the butter cream is less than 0.4, it is too light and the rich flavor peculiar to butter cream cannot be felt. On the other hand, when the specific gravity of the butter cream exceeds 0.9, the melting of the mouth is too heavy and it is difficult to feel freshness.

The butter cream of the present invention contains a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from the milk as an essential component, contains at least the oil and sweetener, and the fat is a continuous phase. It is a cream that becomes. That is, when it contains water, it must be a water-in-oil type.
The water-in-oil type refers to a form in which water or colloidal particles containing an aqueous phase are dispersed in a continuous oil phase. Specific emulsification forms include not only the W / O type but also the O / W / O type and the O / O type.

Next, the manufacturing method of the butter cream of this invention is demonstrated below.
In the production process of the butter cream of the present invention, a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk is added, and the final specific gravity is 0.4 to 0.9. Preferably, it can be obtained by a general method for producing butter cream except 0.5 to 0.8.
Specifically, in the case of a general butter cream in which a sweetener is added to an oil and fat for creaming or a sweetener is added to a creamed oil and fat, the content of phospholipid in the milk-derived solid content is 2 mass. % Or more of dairy ingredients may be added to fats and oils, may be added to sweeteners, or may be added separately, but the production process and emulsion stability of the resulting butter cream are good. For this reason, it is preferably added to fats and oils.

  That is, in the butter cream of the present invention, a milk raw material having a phospholipid content in milk-derived solid content of 2% by mass or more is added to fats and oils, and after creaming, a sweetener is added and mixed to obtain a specific gravity. It is preferable to obtain by 0.4 to 0.9, more preferably 0.5 to 0.8. In this case, the preferred specific gravity before adding the sweetener is 0.2 to 0.8, more preferably 0.4 to 0.8.

  Here, in the method for producing the butter cream of the present invention, an oil having a water content of 20 to 60% by mass, more preferably 20 to 40% by mass, as the oil or fat, is capable of obtaining a fresh mouth-melting butter cream. It is preferable to use a water-in-water emulsion.

  In addition, the water-in-oil emulsion described above contains lecithin and a glycerin monounsaturated fatty acid ester in the oil phase, thereby improving the creaming property of the water-in-oil emulsion and emulsifying the resulting butter cream. This is preferable in that the stability can be further improved. The preferable content of lecithin is 0.01 to 10% by mass, more preferably 0.1 to 5% by mass, and further preferably 0.5 to 2% by mass in the water-in-oil emulsion. Moreover, the preferable content of glycerin monounsaturated fatty acid ester is 0.01 to 10% by mass, more preferably 0.1 to 5% by mass, and further preferably 0.5 to 2% by mass in the water-in-oil emulsion. It is.

  In addition, in the method for producing the butter cream of the present invention, the above-mentioned fats and oils are plastic fats and oils having fats and oils as a continuous phase, such as butter, margarine, shortening, lard, and head, in terms of the creaming property being extremely good It is preferable to use 1 type (s) or 2 or more types, Especially preferably, margarine is used.

  Moreover, when using plastic fats and oils as fats and oils, the milk raw material whose phospholipid content in the said solid content derived from milk is 2 mass% or more is added to an oil phase and / or an aqueous phase at the time of manufacturing plastic fats and oils. Alternatively, it may be added after softening the plastic fat so as to be mixed.

  In the method for producing the butter cream of the present invention, a sweetener-containing aqueous solution or fondant is preferably used as the sweetener, and a sweetener-containing aqueous solution is particularly preferably used. That is, it is preferable to use the above-mentioned sweetener as an aqueous solution in which water is dissolved, or to use starch syrup among the above-mentioned sweeteners.

  Examples of the water include tap water and natural water. In addition, a part or all of the water, such as milk, partially skim milk, skim milk, fermented milk, lactic acid bacteria beverage, milk beverage, processed milk, fruit juice, coffee beverage, tea beverage, etc. It may be replaced with a food or additive rich in water.

  In addition, the content of the sweetener in the sweetener-containing aqueous solution is preferably 50 to 95% by mass, more preferably 60 to 85% by mass, and even more preferably, in terms of the ability to enhance the storage stability. Is 65-75 mass%. In addition, when the foodstuff and additive containing many water contain a sweetener, it shall calculate including the pure part in content of the said saccharide | sugar.

When the butter cream of the present invention contains eggs, for example, when using whole eggs, it may be added to fats and oils, may be added to sweeteners, or may be added separately. Preferably, it is added to the sweetener because it can improve the storage stability. Specifically, a method of mixing whole egg and sweetener in creamed oil and fat, whipping and then mixing with creamed oil and fat, whole egg whipped and adding sweetener-containing aqueous solution simmered above 100 ° C. Thereafter, a method of further mixing with creamed oil and fat, a method of adding and mixing a sweetener-containing aqueous solution boiled to over 100 ° C. into egg yolk, and further mixing with creamed oil and fat, custard cream manufactured using egg yolk or whole egg And a method of mixing it with creamed oil and fat, a method of mixing italian meringue and creamed oil and fat, a method of adding sweetener to egg white and mixing it with whipped meringue and creamed oil and fat.
In addition, when the butter cream of the present invention contains eggs, and the eggs undergo a process of heat sterilization, the content of phospholipid in the milk-derived solid content is 2% by mass or more. It is preferable not to add dairy ingredients to eggs, since it is difficult to obtain the effect of the present invention that the milk melts freshly.

  The butter cream of the present invention obtained as described above has a good heat-resistant shape-retaining property while being as fresh as a fresh cream.

The butter cream of the present invention can be widely used for filling. In addition, for filling, sand, topping, spread, and coating are also included.
In addition, the usage-amount in the said use of the butter cream of this invention changes with each use, and is not restrict | limited in particular.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples and comparative examples.

<Manufacture of plastic oil and fat>
[Production Example 1]
It consists of 70 parts by mass of mixed fats and oils mixed with a 60:40 mass ratio of random transesterified fats and corn oils mixed with palm kernel oil and palm extremely hardened oils at 70:30, and 0.1 parts by mass of pigment solution. The oil phase and an aqueous phase composed of 29.9 parts by mass of water were mixed and emulsified at a temperature of 55 ° C. to obtain a water-in-oil emulsion. This water-in-oil emulsion was quenched and plasticized to obtain a water-in-oil plastic fat (margarine 1).

[Production Example 2]
68 parts by mass of mixed fats and oils, 60 parts by weight of a mixture of random transesterified oils and corn oils in a blended mixture of palm kernel oil and palm extremely hardened oil at a ratio of 70:30, 1 part by weight of lecithin, glycerin monooleic acid An oil phase composed of 1 part by mass of an ester and 0.1 part by mass of a dye solution and an aqueous phase composed of 29.9 parts by mass of water were mixed and emulsified at a temperature of 55 ° C. to obtain a water-in-oil emulsion. . This water-in-oil emulsion was quenched and plasticized to obtain a water-in-oil plastic fat (margarine 2).

[Production Example 3]
Production Example 2 except that the mixed fats and oils in Production Example 2 were changed from 68 parts by mass to 66 parts by mass, lecithin 1 part by mass to 2 parts by mass, and glycerin monooleate 1 part by mass to 2 parts by mass, respectively. A water-in-oil type plastic fat (margarine 3) was obtained by the same blending and production method.

[Production Example 4]
Water-in-oil type plastic fats and oils in the same composition and production method as in Production Example 2 except that 1 part by mass of lecithin in Production Example 2 was changed to 2 parts by mass and 1 part by mass of glycerin monooleate was not added. Margarine 4) was obtained.

[Production Example 5]
Water-in-oil type plastic fats and oils with the same composition and production method as in Production Example 2 except that 1 part by mass of lecithin in Production Example 2 was not added and 1 part by mass of glycerin monooleate was changed to 2 parts by mass. Margarine 5) was obtained.

[Production Example 6]
Random transesterified oil and corn oil mixed with palm kernel oil and palm extremely hardened oil mixed at 70:30 at a mass ratio of 60:40 66 parts by mass, lecithin 1 part by mass, glycerin monooleic acid An oil phase composed of 1 part by mass of an ester and 0.1 part by mass of a dye solution and an aqueous phase composed of 29.9 parts by mass of water were mixed and emulsified at a temperature of 55 ° C. to obtain a water-in-oil emulsion. . This water-in-oil emulsion is a concentrate of the aqueous phase component produced when producing butter oil from cream (milk solids content 38% by mass, phospholipid content in milk solids 9.8% by mass) 2 After adding mass parts and mixing well, quench plasticization was carried out to obtain a water-in-oil type plastic fat (margarine 6).

[Production Example 7]
Production Example 6 except that the mixed fats and oils in Production Example 6 were changed from 66 parts by mass to 63 parts by mass, and from 2 parts by mass to 5 parts by mass of the concentrate of the aqueous phase component produced when producing butter oil from cream. A water-in-oil type plastic fat (margarine 7) was obtained by the same formulation and production method.

[Production Example 8]
Production Example 6 except that the mixed fats and oils in Production Example 6 were changed from 66 parts by mass to 58 parts by mass and from 2 parts by mass to 10 parts by mass of the concentrate of the aqueous phase component produced when producing butter oil from cream. A water-in-oil type plastic fat (margarine 8) was obtained by the same formulation and production method.

[Production Example 9]
97.9 parts by mass of mixed fats and oils in which a mixture of random transesterified fats and corn oils in a blended oil in which palm kernel oil and palm extremely hardened oil are mixed at 70:30 in a mass ratio of 60:40, 1 part by weight of lecithin, glycerin mono An oil phase composed of 1 part by mass of oleic acid ester and 0.1 part by mass of the dye solution was heated to 55 ° C. and rapidly plasticized to obtain a plastic fat (shortening 1) containing no aqueous phase.

[Production Example 10]
95.9 parts by mass of mixed fats and oils in which a mixture of random transesterified fats and corn oils in a blended mixture of palm kernel oil and palm extremely hardened oil at a ratio of 60:40 is mixed at a mass ratio of 60:40, 1 part by weight of lecithin, An oil phase consisting of 1 part by mass of oleic acid ester and 0.1 part by mass of a pigment solution is heated to 55 ° C., where a concentrate of the aqueous phase component (milk solid content) produced when producing butter oil from cream. 38 parts by mass, phospholipid content of milk solid content 9.8% by mass) 2 parts by mass were added and mixed well, followed by quench plasticization to obtain a water-in-oil plastic fat (margarine 9).

[Production Example 11]
98 parts by weight of commercially available unsalted butter (oil content 81% by weight, water content 16% by weight) is softened at room temperature, and a concentrate of the aqueous phase component produced when producing butter oil from cream (milk solids content 38% by weight) 2 parts by mass of phospholipid content in milk solids) was added and mixed well to obtain a water-in-oil plastic fat (butter processed product 1).

<Making butter cream>
[Example 1]
After adjusting the temperature of the margarine 1 obtained in the above Production Example 1 at room temperature for 1 hour, 100 parts by mass is put into a mixer bowl, set in a desktop mixer, mixed at a low speed for 1 minute using a beater, and further creamed. After adding 2 parts by mass of a water phase component concentrate (milk solid content 38% by mass, phospholipid content 9.8% by mass in milk solids) produced when producing butter oil from Creaming was performed until the specific gravity reached 0.45. Here, 50 parts by mass of invert sugar syrup (the content of the solid content of the sugar is 70% by mass) is added and mixed well, and the content of phospholipid in the solid content derived from milk is 2% by mass or more. The butter cream 1 of the present invention containing 0.5% by mass of a milk raw material as a solid content, an oil content of 46% by mass, a water content of 30% by mass, and a specific gravity of 0.6 was obtained.

[Example 2]
In the same manner as in Example 1 except that margarine 2 obtained in Production Example 2 was used instead of margarine 1, a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk was solidified. A butter cream 2 according to the present invention was obtained, containing 0.5% by mass as the content, 45% by mass of the oil content, 30% by mass of water, and having a specific gravity of 0.6.

Example 3
In the same manner as in Example 1 except that margarine 3 obtained in Production Example 3 was used instead of margarine 1, a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk was solidified. A butter cream 3 according to the present invention was obtained, containing 0.5% by weight as an ingredient, having an oil content of 43% by weight, a water content of 30% by weight, and a specific gravity of 0.6.

Example 4
In the same manner as in Example 1 except that margarine 4 obtained in Production Example 4 was used in place of margarine 1, a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk was solidified. A butter cream 4 according to the present invention was obtained, containing 0.5% by weight as an ingredient, having an oil content of 45% by weight, a water content of 30% by weight, and a specific gravity of 0.6.

Example 5
In the same manner as in Example 1 except that margarine 5 obtained in Production Example 5 was used in place of margarine 1, a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk was solidified. A butter cream 5 according to the present invention was obtained, containing 0.5% by weight as an ingredient, having an oil content of 45% by weight, a water content of 30% by weight, and a specific gravity of 0.6.

Example 6
The margarine 2 obtained in Production Example 2 was used in place of the margarine 1, and the addition amount of the milk raw material in which the content of phospholipid in the solid content derived from milk was 2% by mass or more was changed from 2 parts by mass to 5 parts. Except for changing to parts by mass, in the same manner as in Example 1, 1.2% by mass of milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk is contained as the solid content, and the oil content Was 44% by mass, the water content was 31% by mass, and the butter cream 6 of the present invention having a specific gravity of 0.6 was obtained.

Example 7
The margarine 2 obtained in Production Example 2 is used in place of the margarine 1, and the addition amount of the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more is 2 to 10 parts by mass. In the same manner as in Example 1 except that the content is changed to parts by mass, the raw material containing 2.4% by mass of the milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk is contained as the oil content. Was 43% by mass, the water content was 32% by mass, and the butter cream 7 of the present invention having a specific gravity of 0.6 was obtained.

Example 8
In place of margarine 1, margarine 2 obtained in Production Example 2 was used, and further, the amount of invert sugar syrup was changed from 50 parts by mass to 25 parts by mass. A milk raw material having a phospholipid content of 2% by mass or more in a solid content is contained as a solid content in an amount of 0.6% by mass, an oil content is 54% by mass, a water content is 30% by mass, and a specific gravity is 0.00. 6, butter cream 8 of the present invention was obtained.

Example 9
In place of margarine 1, margarine 2 obtained in Production Example 2 was used, and further, the amount of invert sugar syrup was changed from 50 parts by mass to 75 parts by mass in the same manner as in Example 1, and derived from milk. A milk raw material having a phospholipid content in the solid content of 2% by mass or more is contained in a solid content of 0.4% by mass, an oil content is 38% by mass, a water content is 30% by mass, and the specific gravity is 0.00. 7, butter cream 9 of the present invention was obtained.

Example 10
After adjusting the temperature of the margarine 2 obtained in Production Example 2 above at room temperature for 1 hour, 100 parts by mass is put into a mixer bowl, set in a tabletop mixer, and the specific gravity is 0.45 at the highest speed using a beater. Creamed until. Here, 2 parts by mass of an aqueous phase component concentrate (milk solid content 38% by mass, phospholipid content 9.8% by mass in milk solids) produced when producing butter oil from cream is converted into sugar syrup. (The solid content of sugar is 70% by mass) The sweetener-containing aqueous solution added / mixed to 50 parts by mass is added and mixed well, and the content of phospholipid in the solid content derived from milk is 2% by mass. The butter cream 10 of the present invention containing 0.5% by mass of the above milk raw material as a solid content, an oil content of 45% by mass, a water content of 30% by mass, and a specific gravity of 0.6 was obtained. .

Example 11
After adjusting the temperature of Margarine 2 obtained in Production Example 2 above at room temperature for 1 hour, 100 parts by mass and 50 parts by mass of invert sugar syrup (the content of sugar solids is 70% by mass) are put into a mixer bowl. Set on a tabletop mixer, mix at low speed for 1 minute using a beater, and further concentrate the aqueous phase component produced when producing butter oil from the cream (38% by weight of milk solids, After adding 2 parts by mass of phospholipid content (9.8% by mass), creaming is performed at the highest speed, and the milk raw material in which the content of phospholipids in the solid content derived from milk is 2% by mass or more is used as the solid content. The butter cream 11 of the present invention containing 0.5% by mass, having an oil content of 45% by mass, a water content of 30% by mass, and a specific gravity of 0.6 was obtained.

Example 12
After adjusting the temperature of the margarine 6 obtained in the above Production Example 6 at room temperature for 1 hour, 100 parts by mass is put into a mixer bowl, set in a desktop mixer, and the specific gravity is 0.45 at the highest speed using a beater. Creamed until. Here, 50 parts by mass of invert sugar syrup (the content of the solid content of the sugar is 70% by mass) is added and mixed well, and the content of phospholipid in the solid content derived from milk is 2% by mass or more. The butter cream 12 of the present invention containing 0.5% by mass of a milk raw material as a solid content, an oil content of 44% by mass, a water content of 31% by mass, and a specific gravity of 0.6 was obtained.

Example 13
In the same manner as in Example 12 except that margarine 7 obtained in Production Example 7 was used in place of margarine 6, a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk was solidified. The butter cream 13 of the present invention having 1.3% by mass, an oil content of 42% by mass, a water content of 32% by mass and a specific gravity of 0.6 was obtained.

Example 14
In the same manner as in Example 12 except that margarine 8 obtained in Production Example 8 was used in place of margarine 6, a milk raw material having a phospholipid content in milk-derived solid content of 2% by mass or more was solidified. A butter cream 14 according to the present invention was obtained that contained 2.5% by weight as an ingredient, an oil content of 39% by weight, a water content of 34% by weight, and a specific gravity of 0.6.

Example 15
70 parts by mass of whole egg (net) and 20 parts by mass of white sucrose were placed in a mixer bowl, set in a tabletop mixer, and creamed using a beater until it became creamy at the highest speed. The syrup liquid which boiled 50 mass parts of super white sugar and 20 mass parts of water to 115 degreeC was added and mixed little by little, and the sterilized sweetened egg liquid was obtained. On the other hand, after adjusting the temperature of margarine 6 and margarine 9 at room temperature for 1 hour, 50 parts by mass are put into a mixer bowl, set in a tabletop mixer, and the specific gravity is 0.45 at the highest speed using a beater. Creamed up to. Here, the whole amount of the sterilized sweetened egg liquid is added and mixed little by little, and 0.3% by mass of the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more is contained. The butter cream 15 of the present invention having an oil content of 27% by mass, a water content of 34% by mass and a specific gravity of 0.7 was obtained.

Example 16
30 parts by weight of egg yolk and 10 parts by weight of super white sugar were placed in a mixer bowl, set in a tabletop mixer, and mixed at a low speed for 1 minute using a beater. A syrup solution obtained by boiling 40 parts by weight of super white sugar and 13 parts by weight of water to 115 ° C. was added and mixed little by little to obtain a sterilized sweetened egg solution. On the other hand, after adjusting the temperature of margarine 6 and margarine 9 at room temperature for 1 hour, 50 parts by mass are put into a mixer bowl, set in a tabletop mixer, and the specific gravity is 0.45 at the highest speed using a beater. Creamed up to. Here, the whole amount of the sterilized sweetened egg liquid is added and mixed little by little, and 0.4% by mass of the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more is contained. The butter cream 16 of the present invention having an oil content of 38% by mass, a water content of 24% by mass and a specific gravity of 0.8 was obtained.

Example 17
30 parts by weight of egg white and 10 parts by weight of super white sugar were placed in a mixer bowl, set in a tabletop mixer, and mixed at a medium speed for 5 minutes using a beater to obtain meringue 1. A syrup solution prepared by boiling 33 parts by weight of super white sugar and 11 parts by weight of water to 115 ° C. was added and mixed little by little to obtain an Italian meringue. On the other hand, after adjusting the temperature of margarine 6 and margarine 9 at room temperature for 1 hour, 50 parts by mass are put into a mixer bowl, set in a tabletop mixer, and the specific gravity is 0.45 at the highest speed using a beater. Creamed up to. Here, the whole amount of the above-mentioned Italian meringue is added and mixed little by little, and 0.4% by mass of the milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk is contained as the oil content. A butter cream 17 of the present invention having a content of 35% by mass, a water content of 30% by mass and a specific gravity of 0.6 was obtained.

Example 18
After margarine 6 and margarine 9 were temperature-controlled at room temperature for 1 hour, 50 parts by mass of each were put into a mixer bowl, set in a desktop mixer, and creamed using a beater until the specific gravity reached 0.45 at the highest speed. did. 176 parts by mass of commercially available custard cream (oil content 10% by mass, sugar solids content 18% by mass, water content 65% by mass) are added and mixed little by little, and the phospholipids in the milk-derived solids are mixed. A milk raw material having a content of 2% by mass or more is contained in an amount of 0.3% by mass as a solid content, the oil content is 29% by mass, the water content is 47% by mass, and the specific gravity is 0.8. Butter cream 18 was obtained.

Example 19
In the same manner as in Example 1 except that the shortening 1 obtained in Production Example 9 was used in place of the margarine 1, a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk was solidified. A butter cream 19 according to the present invention was obtained, containing 0.5% by weight as an ingredient, having an oil content of 64% by weight, a water content of 11% by weight, and a specific gravity of 0.6.

Example 20
After adjusting the shortening 1 obtained in Production Example 9 at room temperature for 1 hour, 100 parts by mass and 37.5 parts by mass of powdered sugar are put into a mixer bowl, set in a tabletop mixer, and a beater is used. The mixture is further mixed at a low speed for 1 minute, and further, a concentrate of the aqueous phase component produced when producing butter oil from the cream (milk solids content 38% by mass, phospholipid content in the milk solids 9.8% by mass) 2 After the addition of parts by mass, creaming is performed at the highest speed, 0.5% by mass of the milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk is contained as the solid content, and the oil content is 70%. A butter cream 20 of the present invention having a mass%, a water content of 1 mass%, and a specific gravity of 0.6 was obtained.

Example 21
In the same manner as in Example 11 except that the shortening 1 obtained in Production Example 9 was used in place of margarine 2, a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk was solidified. A butter cream 21 according to the present invention was obtained, containing 0.5% by weight as an ingredient, having an oil content of 64% by weight, a water content of 11% by weight, and a specific gravity of 0.6.

[Example 22]
In the same manner as in Example 12 except that margarine 9 obtained in Production Example 10 was used in place of margarine 6, a milk raw material having a phospholipid content in milk-derived solid content of 2% by mass or more was solidified. A butter cream 22 according to the present invention was obtained, containing 0.5% by weight as an ingredient, having an oil content of 40% by weight, a water content of 10% by weight, and a specific gravity of 0.6.

Example 23
Milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more in the same manner as in Example 1 except that the processed butter product 1 obtained in Production Example 11 was used in place of the margarine 1 Was obtained in a solid content of 0.5% by mass, the oil content was 53% by mass, the water content was 21% by mass, and the specific gravity was 0.6.

Example 24
The content of phospholipid in the solid content derived from milk is 2% by mass or more in the same manner as in Example 12 except that commercially available unsalted butter (81% oil, 16% moisture) 1 was used instead of margarine 6. The butter cream 24 of the present invention containing 0.5% by mass of the dairy raw material as a solid content, having an oil content of 53% by mass, a water content of 21% by mass, and a specific gravity of 0.6 was obtained.

[Comparative Example 1]
The margarine 2 obtained in Production Example 2 was used instead of the margarine 1, and the addition amount of the milk raw material in which the content of phospholipid in the solid content derived from milk was 2% by mass or more was changed to no addition. In the same manner as in Example 1, except that the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more is not contained, the oil content is 45% by mass, and the water content is 30% by mass. Yes, butter cream 25 of a comparative example having a specific gravity of 0.6 was obtained.

[Comparative Example 2]
The shortening 1 obtained in Production Example 9 was used instead of the margarine 1, and the addition amount of the milk raw material in which the content of phospholipid in the solid content derived from milk was 2% by mass or more was changed to no addition. In the same manner as in Example 1, except that the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more is not contained, the oil content is 65% by mass, and the water content is 10% by mass. There was obtained a comparative butter cream 26 having a specific gravity of 0.6.

[Comparative Example 3]
The salt-free butter used in Production Example 11 was used in place of margarine 1, and the addition amount of the milk raw material in which the content of phospholipid in the solid content derived from milk was 2% by mass or more was changed to no addition. In the same manner as in Example 1, except that the milk raw material containing 2% by mass or more of phospholipid in the milk-derived solid content is not contained, the oil content is 54% by mass, and the water content is 21% by mass. Yes, butter cream 27 of a comparative example having a specific gravity of 0.6 was obtained.

<Evaluation of melting of butter cream in mouth>
The butter creams 1 to 27 obtained in Examples 1 to 24 and Comparative Examples 1 to 3 were evaluated for mouth melting and oiliness according to the following evaluation criteria, and the results are shown in Table 1.
(Melting melting evaluation standard)
(Double-circle): It is fresh and fresh, and it is a very good mouth melt with a sharpness.
○ +: Fresh and crisp, good melting in the mouth.
○: Fresh and good melting in the mouth.
(Triangle | delta): Slightly stickiness is felt and it is a slightly bad melting of the mouth.
X: Poor solubility in the mouth and poor mouth melting.
(Evaluation criteria for oiliness)
A: No oily feeling is felt.
○: Oiliness is hardly felt.
Δ: Slightly oily.
X: Oily.

<Evaluation of water resistance and heat-resistant shape retention of butter cream>
For the butter creams 1 to 27 obtained in Examples 1 to 24 and Comparative Examples 1 to 3, the emulsion stability and heat-resistant shape retention were evaluated by the following storage test, and the results are shown in Table 1. did.
In the storage test, the butter cream was once adjusted to 25 ° C., then placed in a squeeze bag, squeezed into a petri dish with a chrysanthemum die, capped, and this was adjusted to 5 ° C. for 60 minutes, Leave in a constant temperature bath at 20 ° C, 25 ° C and 30 ° C overnight, observe the surface condition and sagging condition, make the former an evaluation of emulsification stability and the latter an evaluation of heat-resistant shape retention. evaluated.
(Emulsification stability evaluation criteria)
(Double-circle): It is a favorable cream surface.
○: Slight water separation is observed, but the cream surface is good.
Δ: Some water separation is observed.
×: Clear water separation is observed.
(Evaluation criteria for heat-resistant shape retention)
A: The line is sharp and no dripping is observed.
○: Slightly rounded lines but no dripping.
Δ: Sag is observed but has a chrysanthemum shape.
X: A clear sag is seen.

Claims (6)

  Butter cream containing a milk raw material having a phospholipid content of 2% by mass or more in a solid content derived from milk and having a specific gravity of 0.4 to 0.9.   The butter cream according to claim 1, comprising 0.01 to 10% by mass of the milk raw material as a solid content.   A milk raw material having a phospholipid content in milk-derived solid content of 2% by mass or more is added to fats and oils, creamed, then sweeteners are added and mixed, and the specific gravity is 0.4 to 0.9. A method for producing butter cream, comprising:   The method for producing a butter cream according to claim 3, wherein a water-in-oil emulsion is used as the fat.   The method for producing a butter cream according to claim 4, wherein the water-in-oil emulsion has a water content of 20 to 60% by mass.   6. The method for producing a butter cream according to claim 4, wherein the water-in-oil emulsion contains lecithin and a glycerin monounsaturated fatty acid ester in the oil phase.