JP2016054675A - Oil and fat composition for cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for cream that has a small amount of trans acid, a moderate viscosity, and excellent freezing resistance and oxidation stability.SOLUTION: An oil and fat composition for cream comprises 15 mass% or more of a shea butter low melting point fraction having an iodine value of 55 or more.SELECTED DRAWING: None

Description

  The present invention relates to a cream fat composition.

  Conventionally, vegetable creams (oil-in-water emulsions) produced using vegetable oils and fats as raw materials are known as creams to be added to beverages such as coffee creams. The vegetable cream has a large amount of consumption because it has the advantage of being superior in emulsification stability during transportation and storage and being produced at a relatively low cost as compared with a fresh cream obtained from raw milk. In the production of this vegetable cream, it is usually prepared using a plurality of emulsifiers and stabilizers such as phosphate and citrate in order to obtain a stable emulsion.

The oil composition for cream used in the production of creams, etc. can be frozen and thawed (freezing resistance), long-term storage, and excellent freezing and thawing resistance that does not easily cause solidification even after thawing during use High oxidation stability is required. As conventional fats and oils focusing on these characteristics, partially hydrogenated fats and oils such as rapeseed hydrogenated oil are known, and these are called high trans acid fats and oils.
However, in 2003, the risk of ischemic heart disease due to trans acid intake was reported. Since this report, the use of low trans acid oils and fats instead of high trans acid oils and fats has increased. Although low trans acid oils and fats are slightly inferior in terms of freezing resistance and oxidative stability compared to high trans acid oils and fats, the risk of ischemic heart disease can be reduced. As low trans acid oils and fats, for example, palm kernel olein oil, palm oil, palm kernel oil, high oleic sunflower oil, high oleic safflower oil, high oleic rapeseed oil and olive oil are known. Moreover, as fat composition combining low trans acid fats and oils, for example, palm kernel olein oil, palm oil, palm kernel oil, etc., high oleic sunflower oil, high oleic safflower oil, high oleic rapeseed oil, olive oil Also known are mixed oils or transesterified oils (for example, Patent Documents 1 and 2).

Japanese Patent No. 4003804 Japanese Patent No. 4507711

However, as a result of research by the present inventors, it has been found that creams produced using the above-mentioned low trans acid oils and fats tend to be low in viscosity, although the risk of ischemic heart disease can be reduced. If the viscosity of the cream is low, the cream will splash out of the potion when filling into a potion (small cup), etc., making it difficult to fill the same amount of cream in all the potions, causing defective products Yes. On the other hand, in order to obtain an appropriate viscosity, it may be changed to an oil and fat with many crystals in a low temperature range, but there is a problem that freezing resistance is lowered.
The present invention has been made in view of the above problems, and an object of the present invention is to provide an oil / fat composition for cream having a small amount of trans acid, an appropriate viscosity, and excellent freezing resistance and oxidation stability.

  The present inventor has earnestly reduced the amount of trans acid and has an appropriate viscosity by including 15% by mass or more of a shea fat low melting point fraction having an iodine value of 55 or more in the cream oil composition. The present inventors have found that a cream having excellent freezing resistance and oxidative stability can be obtained. That is, the present invention is as follows.

(1) An oil / fat composition for cream, comprising 15% by mass or more of a shea fat low melting point fraction having an iodine value of 55 or more.
(2) The fat and oil composition for cream according to the above (1), wherein 8 to 40% by mass of stearic acid is contained in all the constituent fatty acids of the fat and oil contained in the cream fat and oil composition.
(3) The oil composition for cream according to the above (1) or (2), further comprising liquid oil.
(4) The oil composition for cream according to the above (3), wherein the shea fat low melting point fraction and the liquid oil are mixed or transesterified.
(5) The liquid fat is at least one selected from the group consisting of high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil and olive oil, as described in (3) or (4) above Oil composition for cream.
(6) A cream comprising the oil composition for cream according to any one of (1) to (5) above.

  According to the present invention, it is possible to provide a cream having a small amount of trans acid, an appropriate viscosity, and excellent freezing resistance and oxidation stability.

Hereinafter, modes for carrying out the present invention will be described.
<< Oil composition for cream >>
The oil / fat composition for cream according to the present invention is characterized in that the oil / fat composition contains 15% by mass or more of a shea fat low melting point fraction having an iodine value of 55 or more.
In addition, when preparing a cream from the oil composition for cream of the present invention, milk fat can be added to the oil phase part as described later, but in the present specification and claims, “oil composition” Unless otherwise specified, it means an oil / fat composition composed of vegetable oil / fat (that is, oil / fat excluding milk fat).

<Shea fat low melting point fraction>
In the present specification and claims, the shea fat low melting point fraction is divided into a high melting point part and a low melting point part by separating the shea fat collected from the shea nut core, which is a seed of shea butter. It means the obtained low melting point part.
As a separation method, it can carry out using a method well-known in the said technical field. Examples thereof include a solvent fractionation method, a wintering method, an emulsification fractionation method, a natural fractionation method, and the like, and are not particularly limited.
The shea fat low melting point fraction has an iodine value of 55 or more. The iodine value is preferably 60 to 75, more preferably 60 to 70, and still more preferably 64 to 68.
The shea fat low melting point fraction preferably contains 40% by mass or more of oleic acid, preferably 40 to 65% by mass, more preferably 45 to 60% by mass, and even more preferably 50 to 55% by mass. More preferred.
The shea butter low-melting fraction preferably contains 15 to 45% by mass of stearic acid, more preferably 20 to 40% by mass, and even more preferably 25 to 35% by mass.
Examples of the shea butter low melting point fraction include fats and oils of a low melting point fraction (shear olein) obtained by fractionating shea fat, and oils and fats of a low melting point fraction obtained by further fractionating the fats and oils of this low melting point fraction. It is done. Among these, as the shea fat low melting point fraction, shea olein is particularly preferable.
The ratio of the shea fat low melting point fraction contained in the cream oil composition is 15% by mass or more, more preferably 30% by mass or more, and 40% by mass with respect to the total mass of the cream oil composition. % Or more, more preferably 50% by weight or more, even more preferably 70% by weight or more, and particularly preferably 80% by weight or more. The ratio of the shea fat low melting point fraction may be 100% by mass.
When the ratio of the low melting point fraction of shea fat contained in the oil composition for cream is within the above range, a cream having a small amount of trans acid, an appropriate viscosity, and excellent freezing resistance and oxidation stability is obtained. I can do it.

<Liquid oil>
In the present specification and claims, the liquid fat is a fat having a melting point lower than 20 ° C. and containing 60% by mass or more of oleic acid as a constituent fatty acid. It is preferable that liquid oil contains 60-90 mass% of oleic acid as a constituent fatty acid, and it is more preferable that 70-90 mass% is included.
The oil composition for cream of the present invention may contain liquid oil as an optional component in addition to the shea fat low melting point fraction.
Specific examples of the liquid fats and oils include high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil and olive oil, and oils and fats obtained by separating, blending and transesterifying them. Among these, high oleic sunflower oil, high oleic rapeseed oil, and high oleic safflower oil are preferable, high oleic sunflower oil and high oleic rapeseed oil are more preferable, and high oleic sunflower oil is even more preferable.
One type of liquid oil may be used alone, or two or more types may be used in combination.

  It is preferable that liquid fats and oils are contained in the ratio of 0-85 mass% with respect to the total mass of the oil composition for creams, 0-70 mass% is more preferable, 0-60 mass% is more preferable, 0-50 % By mass is even more preferable, 0 to 30% by mass is particularly preferable, and 0 to 20% by mass is particularly preferable.

(Laurin oil)
In the present specification and claims, lauric fats and oils are a general term for fats and oils containing 30% by mass or more of lauric acid as a constituent fatty acid. The lauric fat / oil preferably contains 30 to 60% by mass of lauric acid as a constituent fatty acid, more preferably 35 to 55% by mass.
The cream fat composition of the present invention may contain lauric fat as an optional component.
Specific examples of lauric fats and oils include palm kernel oil, palm kernel olein, coconut oil, and fats and oils that have undergone treatment such as hydrogenation, transesterification, fractionation, and blending. Among these, palm kernel oil and palm kernel olein are preferable, and palm kernel oil is more preferable.
In the present specification and claims, palm kernel olein means fats and oils of a low melting point fraction obtained by fractionating palm kernel oil.

The lauric oil / fat is preferably contained in a proportion of 0 to 40% by mass, more preferably 0 to 30% by mass, even more preferably 0 to 25% by mass, based on the total mass of the cream oil / fat composition. ˜20% by mass is particularly more preferred.
Moreover, lauric fats and oils may be used individually by 1 type, and may be used in combination of 2 or more types.

(Palm oil and fat)
In the present specification and claims, palm-based fats and oils are a general term for fats and oils containing 30% by mass or more of palmitic acid as a constituent fatty acid.
The cream fat composition of the present invention may contain palm fat as an optional component.
Specific examples of the palm-based fats and oils include palm oil, palm olein, palm double olein, and fats and oils obtained by separating, blending and transesterifying them. Among these, palm olein and palm double olein are preferable, and palm double olein is more preferable.

It is preferable that palm oil fat is contained in the ratio of 0-40 mass% with respect to the total mass of the oil composition for creams, 0-30 mass% is more preferable, 0-25 mass% is still more preferable, 0 ˜20% by mass is particularly more preferred.
Moreover, palm type fats and oils may be used individually by 1 type, and may be used in combination of 2 or more types.

<Other optional components>

  The oil composition for cream of the present invention may contain other oils and fats within the range not impairing the effects of the present invention. Moreover, the fats and oils composition for creams of this invention may add antioxidant etc. as needed in the range which does not impair the effect of this invention other than the said component. Examples of the antioxidant include vitamin E, vitamin C, rosemary extract, tea extract, bilberry extract and the like.

The oil and fat composition of the present invention may include a shea fat low melting point fraction alone, or may be a mixture of a shea fat low melting point fraction and other fats or oils, or shea fat. What transesterified the low melting-point fraction and other fats and oils may be used.
The transesterification can be performed using methods known in the art. For example, there are a non-selective transesterification method and a selective (directed) transesterification method (references: Kosaku Yasuda, Ryoichiro Fukunaga, Nobuya Matsui, Masao Watanabe, knowledge of new oil and fat products, Sachishobo).

(viscosity)
The cream fat composition of the present invention preferably has a viscosity (cp) of 580 or more, more preferably 620 or more, even more preferably 660 or more, and particularly preferably 720 or more. . When the viscosity is within the above range, the cream is less likely to jump out of the portion when filling into the portion (small cup), and a more accurate amount of cream can be filled into the portion.
(Total trans acid amount)
In the oil composition for cream of the present invention, the total amount of trans acid contained in the oil composition is preferably 10% by mass or less, more preferably 5% by mass, and more preferably 3% by mass. Is even more preferred.

(Constitutional fatty acid composition)
The cream fat composition of the present invention preferably contains 8 to 40% by mass of a saturated fatty acid having 18 carbon atoms (stearic acid: C18-0) in the total constituent fatty acids of the fat contained in the cream fat composition. 10 to 40% by mass, more preferably 12 to 35% by mass, even more preferably 15 to 35% by mass, particularly preferably 20 to 35% by mass, and most preferably 25 to 35%. Most preferably, it is contained by mass%.
When the ratio of the saturated fatty acid having 18 carbon atoms is within the above range, a cream having a small amount of trans acid, an appropriate viscosity, and excellent freezing resistance and oxidation stability can be obtained.

<< Cream >>
A cream (or cream composition) that is an oil-in-water emulsified oil / fat composition can be produced from the oil / fat composition described above.
[Oil phase part]
The cream of the present invention comprises an aqueous phase part and an oil phase part, and the oil phase part contains the oil composition for cream according to the present invention.
In the present invention, the oil phase part may further contain milk fat as fat in addition to the cream fat composition of the present invention. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like.

In addition to the above fats and oils, lipophilic emulsifiers, flavoring agents, coloring agents, and the like may be added to the oil phase part of the cream of the present invention. Examples of the emulsifier include a low HLB emulsifier 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. May be used in appropriate combination.
In this invention, it is preferable that the oil-phase part mass with respect to cream total mass is 5-45 mass%, It is more preferable that it is 10-40%, It is further more preferable that it is 15-35%. This is because when the content is within this range, the flavor is not impaired when added to coffee or tea. In particular, when the oil phase part mass exceeds 45% by mass, it becomes greethy and the flavor tends to be impaired.

(Water phase)
The aqueous phase of the cream of the present invention comprises water, sodium caseinate, skim milk powder, saccharides and, if necessary, sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, dibasic sodium phosphate, sodium bicarbonate, hexameta. Thickening polysaccharides such as sodium phosphate and carrageenan may be added.

  The aqueous phase part of the cream of the present invention may further contain saccharides for the purpose of adjusting sweetness. 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.

<< Cream Production Method >>
The cream for beverage addition of the present invention can be produced by a general method for producing an oil-in-water emulsified fat composition. To describe a typical method, the oil phase part is prepared by mixing and dissolving or dispersing the oil phase part material containing fats and oils. When an emulsifier is used and the emulsifier is lipophilic, it is added to a part or all of the raw oil and fat and dissolved or dispersed to prepare an oil phase part. Next, an additive such as sodium caseinate as described above is added to water to prepare an aqueous phase part.

  The prepared oil phase part and aqueous 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 intermediate heating method or a direct heating method, homogenized again by a homogenizer, cooled and aged.

  The oil composition for creams of the present invention can be used for various cream applications, but can be suitably used particularly for beverage creams. Specific examples of beverages include coffee, black tea, green tea, fruit beverages and the like. Among these, coffee and tea are particularly preferable. That is, the cream produced using the cream composition of the present invention can be suitably used as a cream for beverages, particularly as a cream for coffee or tea.

<Preparation of oil and fat composition>
According to the following method, the oil-fat composition for creams of Examples 1-9 and Comparative Examples 1-8 was obtained. Among the constituent fatty acids used in Examples 1 to 9 and Comparative Examples 1 to 8, C12-0 (lauric acid), C16-0 (palmitic acid), C18-0 (stearic acid), cisC18- Table 1 shows the ratio (mass%) of 1 (oleic acid), cisC18-2 (linoleic acid), cisC18-3 (linolenic acid), and total trans acids.
In each of Examples and Comparative Examples, Shea Fat Low Melting Point Fraction 1 (Siaolein) was a product name Crude Shea Olein manufactured by PGEO EDIBLE OIL SDN. BHD. (Iodine value: 64.3).
Further, as the shea fat low melting point fraction 2, a low melting point fraction obtained by completely dissolving the shea fat low melting point fraction 1 and stirring at 25 ° C. for 3 hours and then separating by natural fractionation was used. (Iodine number: 67.9).

[Examples 1-6 and Comparative Examples 1-5]
After mixing each fats and oils by the mixture ratio (mass%) shown to Table 2, 3, the crystal | crystallization was dissolved completely. Then, decoloring and deodorizing were implemented and the oil-fat composition of Examples 1-6 and Comparative Examples 1-5 was obtained.
[Examples 7 to 8 and Comparative Examples 6 to 7]
After each oil and fat was mixed at a blending ratio (mass%) shown in Table 4, the crystals were completely dissolved. Then, decoloring and deodorizing were implemented and the oil-fat composition of Examples 7-8 and Comparative Examples 6-7 was obtained.
[Example 9 and Comparative Example 8]
After mixing each fats and oils by the mixing | blending ratio (mass%) shown in Table 5, transesterification, decoloring, and deodorizing were performed, and each fats and oils composition of Example 9 and Comparative Example 8 was obtained.

<Analysis of raw oil and fat>
(Fatty acid composition)
It was measured according to the standard fat and oil analysis method (temporary 17-2007 trans fatty acid content (capillary gas chromatograph method)).
The gas chromatography apparatus is a GC-2010 model manufactured by Shimadzu Corporation. The column is SP-2560 manufactured by SUPELCO.

<Preparation of coffee cream>
The oil phase part and the aqueous phase part were mixed at the ratio shown in Table 6 below, pre-emulsified at 65 ° C. for 10 minutes, and homogenized at 100 kg / cm ² . Next, the mixture was sterilized by heating at 75 ° C. and homogenized again at 300 kg / cm ² .
After homogenization, the mixture was cooled and aged at 5 ° C. overnight to prepare coffee creams containing the oil compositions of Examples 1-9 and Comparative Examples 1-8.

＜＜評価＞＞

<< Evaluation >>

<Total trans acid amount>
Each fat and oil composition was evaluated in three stages of A, B, and C in terms of the total trans acid amount as follows. The results are shown in Tables 2-5.
(Total trans acid amount: mass%)
~ 3% by mass or less ⇒ A
3% excess to 10% by mass ⇒ B
10 mass% excess ⇒ C

<Viscosity>
After emulsifying the coffee cream containing each oil composition obtained above, after aging at 5 ° C. overnight, it was measured using a B-type viscometer (manufactured by BROOKFIELD), and A ++, A +, A, B, C, D and E were evaluated in 7 stages.
(Viscosity; cp)
720 or more ⇒ A ++
660 or more and less than 720 ⇒ A +
620 or more and less than 660 ⇒ A
580 to less than 620 ⇒ B
540 or more and less than 580 ⇒ C
500 to less than 540 ⇒ D
~ Less than 500 ⇒ E
Tables 2 to 5 show the viscosity (cp) and evaluation results of the coffee cream in each Example and Comparative Example.

<Freeze tolerance>
5 ml of the coffee cream containing each oil / fat composition obtained above was collected in a 10 ml vial, frozen at −20 ° C. overnight, and then thawed at 5 ° C. for 6 hours for evaluation.
The fluidity (both, solidification) and water separation were observed, and the fluidity was evaluated in three stages of A, B, and C, and the water separation was evaluated in four stages of A, B, C, and D as follows.
(Liquidity)
No bottom ⇒ A
There is some bow ⇒ B
With both bottom and solidification ⇒ C
(Water separation)
No water separation ⇒ A
There is some water separation ⇒ B
There is water separation ⇒ C
Cannot be evaluated due to solidification ⇒ D
The results are shown in Tables 2-5. In Tables 2 to 5, for example, “A, B” means that the evaluation of fluidity is A and the evaluation of water separation is B.

<Oxidation stability (oxidation difficulty)>
In the present specification, the following “oxidation difficulty” is used as an index of oxidation stability.
The sum of the values obtained by multiplying the polyunsaturated fatty acid (oleic acid, linoleic acid, linolenic acid) content of the oil and fat composition by specific coefficients (oleic acid ... 0.89, linoleic acid ... 21, linolenic acid ... 39), respectively. The degree of oxidation difficulty of the oil / fat composition was determined (reference: Kenji Fukuzawa, Junji Terao, lipid peroxidation experiment method, Yodogawa Shoten).
“Oxidation difficulty = oleic acid content × 0.89 + linoleic acid content × 21 + linolenic acid content × 39”
Example: In the case of 46.2% oleic acid, 8.7% linoleic acid, and 0% linolenic acid.
(0.89 × 46.2) + (21 × 8.7) + (39 × 0) = 224
Based on the oxidation difficulty obtained from the above, the oxidation stability was evaluated in four stages of A, B, C, and D as follows.
(Oxidation difficulty)
~ Less than 240 ⇒ A
240 to less than 280 ⇒ B
280 to less than 320 ⇒ C
320 or more ⇒ D
Tables 2 to 5 show the degree of oxidation difficulty and the oxidation stability of the oil and fat compositions of each Example and Comparative Example.

  As is clear from Tables 2 to 5, the coffee creams containing the cream oil compositions of Examples 1 to 9 are evaluated in terms of A ++, A +, and A ++ in terms of total trans acid amount, viscosity, freezing resistance, and oxidation stability. Or it was B and was excellent as coffee cream. On the other hand, the coffee cream containing the oil composition for creams of Comparative Examples 1 to 8 is evaluated as C, D or E in any one or two or more of the total trans acid amount, viscosity, freezing resistance, and oxidation stability. Yes, the effect was inferior to that of the present invention. Therefore, it turns out that the oil-fat composition for creams of this invention is suitable for use as a cream (especially coffee cream) compared with the conventional oil-fat composition.

  The oil composition for cream of the present invention has a small amount of trans acid, has an appropriate viscosity, and is excellent in freezing resistance and oxidation stability. Therefore, it is very useful industrially.

Claims (6)

  A fat-and-oil composition for cream, comprising 15% by mass or more of a shea fat low melting point fraction having an iodine value of 55 or more.   The fat and oil composition for cream according to claim 1, wherein 8 to 40% by mass of stearic acid is contained in all fatty acids of the fat and oil contained in the fat and oil composition for cream.   Furthermore, the fats and oils composition for creams of Claim 1 or 2 containing liquid fats and oils.   The fat composition for cream according to claim 3, wherein the shea fat low melting point fraction and the liquid fat are mixed or transesterified.   The oil composition for cream according to claim 3 or 4, wherein the liquid oil is at least one selected from the group consisting of high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil and olive oil. .   The cream containing the oil-fat composition for creams of any one of Claims 1-5.