JP2016198069A - Plastic oil-in-water emulsified fat and oil composition for butter cream - Google Patents
Plastic oil-in-water emulsified fat and oil composition for butter cream Download PDFInfo
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本発明は、クリーミング性及び抱水性が良好であり、更には得られるバタークリームの口溶け及び離水耐性が良好であるバタークリーム用可塑性油中水型乳化油脂組成物に関する。 The present invention relates to a plastic water-in-oil emulsified oil / fat composition for butter cream, which has good creaming properties and water repellency, and has good butter cream dissolution and water separation resistance.
製菓製パン用のトッピングクリームやサンドクリームとして、油中水型クリーム、即ちバタークリームが広く用いられている。このバタークリームは、昔はその名称どおり、バターをクリーミングし、ここに卵類、液糖呈味成分などの水性原料を添加、混合、乳化することにより製造されていた。しかし現在では、水相を含有するためクリーミング性の低いバターに代えて、クリーミング性が高いショートニングを使用し、液糖及び呈味成分等を混合することにより製造されている。ここで、バタークリームには、口溶けと乳化安定性、とくに離水耐性が良好であることが要求され、また、バタークリームを製造するための油脂組成物については、容易に空気を抱き込むことのできるクリーミング性、水性原料をより多く乳化することのできる抱水性といった物性面に優れることが要求される。 Water-in-oil type cream, that is, butter cream, is widely used as a topping cream or sand cream for confectionery bread. In the past, this butter cream was manufactured by creaming butter, and adding, mixing, and emulsifying aqueous ingredients such as eggs and liquid sugar flavoring ingredients. However, since it contains an aqueous phase, it is manufactured by using a shortening with a high creaming property instead of butter with a low creaming property, and mixing liquid sugar and a taste component. Here, the butter cream is required to have good mouth-melting and emulsion stability, in particular, good resistance to water separation, and the fat composition for producing the butter cream can easily incorporate air. It is required to be excellent in physical properties such as creaming property and water repellency capable of emulsifying more aqueous raw materials.
従来、上記バタークリームの原料油脂、特にバタークリームを製造するための油脂組成物としては、良好な物性や機能を有し、且つ安価である魚油が多用されてきた。この魚油は、部分水素添加により硬化させて好ましい物性を有するように調製した魚硬化油として広く利用されてきた。
しかし、近年になりマイワシ等の小魚の漁獲量が減少し魚油の生産量が不足してきたことにより、魚硬化油の使用を制限せざるを得ない状況に変わりつつある。また、硬化油はトランス酸を比較的多く含有するが、最近はこのトランス酸の含有量の少ない製品を要望する声も高い。そのため、バタークリームを製造するための油脂組成物についても魚硬化油からナタネ油、大豆油、パーム油等の植物油脂を代表とする各種の動植物油脂への置換が進められている。
Conventionally, fish oil that has good physical properties and functions and is inexpensive has been frequently used as a raw oil or fat composition for producing the butter cream, in particular, butter cream. This fish oil has been widely used as a fish oil that has been hardened by partial hydrogenation so as to have favorable physical properties.
However, since the catch of small fish such as sardines has decreased in recent years and the production of fish oil has been insufficient, the use of hardened fish oil has been limited. In addition, hydrogenated oil contains a relatively large amount of trans acid, but recently there is a high demand for a product with a low content of trans acid. For this reason, oil and fat compositions for producing butter cream are also being replaced with various animal and vegetable oils and fats such as vegetable oils such as rapeseed oil, soybean oil and palm oil from fish hardened oil.
しかしながら、融点が近似することから魚硬化油の代替の主力となったパーム油、パーム分別軟部油、パーム分別硬部油などのパーム系油脂はグリセリンジ脂肪酸エステルを多く含有するという特徴があり、このためクリーミング性や抱水性が明らかに魚硬化油に比べ劣っているという問題があった。
また、パーム系油脂を使用したバタークリームは乳化安定性が十分ではない問題があり、このため、離水耐性が十分でないという問題もあった。
However, palm oils such as palm oil, palm fractionated soft part oil, palm fractionated hard part oil, which became the main substitute for fish hardened oil because the melting point approximates, has a feature that it contains a large amount of glycerin difatty acid ester, For this reason, there existed a problem that creaming property and water retention were clearly inferior compared with fish hardened oil.
In addition, the butter cream using palm-based fats and oils has a problem that the emulsion stability is not sufficient, and thus there is a problem that the water separation resistance is not sufficient.
そのため、油脂の脂肪酸組成やトリグリセリド組成の面の改良と、乳化剤による油脂結晶調整の２つの面からバタークリーム用油脂の改良がおこなわれた。
まず、油脂の面からの改良としては、各種の動植物油脂又はその分別油に対し、エステル交換を行なうことにより、魚硬化油と同等の物性や機能を与え、バタークリームの原料油脂として適当な油脂を得る試みが各種行なわれている。
例えば、中鎖脂肪酸トリグリセリド及びラウリン系油脂を含んでなるサンドクリーム用油脂組成物（例えば特許文献１参照）、油脂の構成脂肪酸組成において炭素数１４以下の飽和脂肪酸含量が５０〜７０質量％であり炭素数１６以上の飽和脂肪酸含量が２０〜３５質量％である油脂配合物をランダムエステル交換してなることを特徴とするクリーミング性改良油脂（例えば特許文献２参照）等が提案されている。
Therefore, the improvement of the fats and oils for butter cream was performed from the two aspects of the improvement of the fatty acid composition and triglyceride composition of the fats and oils and the adjustment of the fat crystals by the emulsifier.
First, as an improvement in terms of fats and oils, various animal and vegetable fats and oils or their fractionated oils are transesterified to give the same physical properties and functions as fish hardened oils. Various attempts have been made.
For example, a fat composition for sand cream comprising a medium-chain fatty acid triglyceride and a lauric fat (see, for example, Patent Document 1), and a saturated fatty acid content having 14 or less carbon atoms in the constituent fatty acid composition of the fat is 50 to 70% by mass. A creaming property improved fat and oil characterized by random transesterification of a fat and oil blend having a saturated fatty acid content of 16 or more carbon atoms of 20 to 35% by mass has been proposed (see, for example, Patent Document 2).
しかし、これらの油脂組成物はクリーミング性には一定の改良効果は見られるが抱水性が十分ではなく、また、得られるバタークリームも離水耐性が十分でないという問題があった。さらにこれらの油脂組成物は油脂の構成脂肪酸としてラウリン酸を多く含んでいるため、保管条件によっては経時的な加水分解に伴って独特の石鹸臭が生じるおそれがあった。
一方、乳化剤の面からの改良としては、油脂にポリグリセリン脂肪酸エステルやショ糖脂肪酸エステルなどの比較的高分子量の各種の乳化剤を溶解添加することでクリーミング性や抱水性、さらには乳化安定性を改善する試みが行われてきた。（例えば特許文献３〜７参照）
However, although these fat and oil compositions have a certain improvement effect in creaming properties, they have insufficient water retention properties, and the resulting butter cream has insufficient water separation resistance. Furthermore, since these oil and fat compositions contain a large amount of lauric acid as a constituent fatty acid of the oil and fat, there is a possibility that a unique soapy odor may occur with hydrolysis over time depending on storage conditions.
On the other hand, as an improvement from the emulsifier aspect, creaming properties, water retention, and emulsion stability are improved by dissolving and adding various relatively high molecular weight emulsifiers such as polyglycerin fatty acid esters and sucrose fatty acid esters to fats and oils. Attempts have been made to improve. (For example, see Patent Documents 3 to 7)
しかしこれらの乳化剤を含有するバタークリーム用油脂は、抱水性を上げるために乳化剤添加量を増やすとクリーミング性が低下してしまう問題があるため、クリーミング性と抱水性を両立させることができなかった。また、得られるバタークリームは口溶けは良好であるが、乳化安定性が十分ではない問題があり、このため、とくに高温保管時（約３０℃以上）の離水耐性が十分でないという問題もあった。 However, the fats and oils for butter cream containing these emulsifiers have a problem that if the amount of the emulsifier added is increased in order to increase the water retention, the creaming properties are deteriorated. . Further, the butter cream obtained has good solubility in the mouth, but there is a problem that the emulsification stability is not sufficient. For this reason, there is also a problem that the water separation resistance is not sufficient particularly at high temperature storage (about 30 ° C. or higher).
このように、魚硬化油を使用しない場合であっても、クリーミング性及び抱水性が良好であり、更には得られるバタークリームの口溶け及び離水耐性が共に良好であるバタークリーム用油脂組成物を得ることは非常に困難であった。 Thus, even when fish hardened oil is not used, creaming properties and water repellency are good, and further, the butter cream obtained has both good mouth-melting and water separation resistance, and a fat composition for butter cream is obtained. It was very difficult.
従って本発明の目的は、魚硬化油を使用しない場合であっても、クリーミング性及び抱水性が良好であり、更には得られるバタークリームの口溶け及び離水耐性が共に良好であるバタークリーム用油脂組成物を提供することにある。 Accordingly, an object of the present invention is to provide an oil and fat composition for butter cream that has good creaming properties and water repellency even when no fish-cured oil is used, and that both the mouth-melting and water separation resistance of the resulting butter cream are good. To provide things.
本発明者等は、上記目的を達成すべく種々検討したところ、バタークリーム用としてクリーミング性を重視する場合に一般的に使用される水相を含有しないショートニングではなく、水相を含有する油脂組成物をバタークリーム用油脂として使用し、その水相に、従来は油相に添加していた乳化剤を添加したところクリーミング性と抱水性の両立という問題を解決可能であり、さらに該油脂組成物を使用したバタークリームについても乳化安定性と口溶けが大きく改善されていることを知見した。 The present inventors have made various studies in order to achieve the above-mentioned object, and are not a shortening that does not contain an aqueous phase generally used when creaming properties are important for butter cream, but an oil and fat composition that contains an aqueous phase. When the product is used as a fat or oil for butter cream and an emulsifier that has been added to the oil phase is added to the aqueous phase, the problem of compatibility between creaming properties and water retention can be solved. It was also found that the butter cream used was greatly improved in emulsification stability and mouth melting.
本発明は上記知見に基づいて完成されたもので、水相中にジグリセリン飽和脂肪酸エステルを０．１〜１０質量％含有することを特徴とするバタークリーム用可塑性油中水型乳化油脂組成物を提供するものである。 This invention was completed based on the said knowledge, 0.1-10 mass% of diglycerin saturated fatty acid ester is contained in an aqueous phase, The plastic water-in-oil type emulsified oil-fat composition for butter creams characterized by the above-mentioned. Is to provide.
また、本発明は、上記バタークリーム用可塑性油中水型乳化油脂組成物を使用したバタークリームを提供するものである。 Moreover, this invention provides the butter cream which uses the said plastic water-in-oil type emulsified oil-fat composition for butter creams.
本発明によれば、魚硬化油を使用しない場合であっても、クリーミング性及び抱水性が良好であり、更には得られるバタークリームの口溶け及び離水耐性が共に良好であるバタークリーム用可塑性油中水型乳化油脂組成物を提供できる。 According to the present invention, even in the case where no fish hardened oil is used, the creaming property and water repellency are good, and furthermore, the butter cream obtained has both good mouth melting and water separation resistance. A water-type emulsified oil / fat composition can be provided.
以下、本発明のバタークリーム用可塑性油中水型乳化油脂組成物について、好ましい実施形態に基づき詳述する。 Hereinafter, the plastic water-in-oil emulsified oil / fat composition for butter cream of the present invention will be described in detail based on preferred embodiments.
本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、水相中にジグリセリン飽和脂肪酸エステルを水相基準で０．１〜１０質量％、好ましくは１．０〜５．０質量％、より好ましくは１．０〜３．５質量％含有する。水相中の含有量が０．１質量％未満では、抱水性改良効果もクリーミング性改良効果もほとんど見られず、また得られるバタークリームの口溶けの改良効果もほとんど認められない。また、水相中の含有量が１０質量％を超えるとバタークリーム用可塑性油中水型乳化油脂組成物自体の乳化安定性が悪化するおそれがある。 The plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention is 0.1 to 10% by mass, preferably 1.0 to 5.0% by mass of diglycerin saturated fatty acid ester in the aqueous phase based on the aqueous phase. More preferably, it contains 1.0-3.5 mass%. When the content in the aqueous phase is less than 0.1% by mass, neither the water-holding effect nor the creaming property-improving effect is seen, and the effect of improving the melting of the butter cream is hardly observed. Moreover, when content in a water phase exceeds 10 mass%, there exists a possibility that the emulsification stability of plastic water-in-oil type emulsified oil-fat composition itself for butter cream may deteriorate.
ここでジグリセリン飽和脂肪酸エステルを油相に溶解すると、添加量を増量するにつれて抱水性は向上するがクリーミング性が低下してしまうため、十分なクリーミング性と抱水性を併せ持つバタークリーム用可塑性油中水型乳化油脂組成物が得られない。そのため本発明のバタークリーム用可塑性油中水型乳化油脂組成物は油相中にジグリセリン飽和脂肪酸エステルを実質的に含有しないことが好ましい。なお、ここで、ジグリセリン飽和脂肪酸エステルを実質的に含有しない、とは油相中にジグリセリン飽和脂肪酸エステルを溶解使用していないことを言うものであり、具体的な濃度としては油相中０．１質量％未満であり、好ましくは０．０１質量％未満である。
Here, when diglycerin saturated fatty acid ester is dissolved in the oil phase, the water retention improves as the addition amount increases, but the creaming property decreases, so in the plastic oil for butter cream having both sufficient creaming property and water retention A water-type emulsified oil / fat composition cannot be obtained. Therefore, it is preferable that the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention does not substantially contain a diglycerin saturated fatty acid ester in the oil phase. Here, the term “substantially free of diglycerin saturated fatty acid ester” means that the diglycerin saturated fatty acid ester is not dissolved and used in the oil phase, and the specific concentration is in the oil phase. It is less than 0.1% by mass, preferably less than 0.01% by mass.
また、結合脂肪酸が不飽和脂肪酸であると十分な抱水性が得られないことに加え、得られるバタークリームに十分な耐熱保形性が得られない。
なお、本発明に使用するジグリセリン飽和脂肪酸エステルの結合脂肪酸の炭素数は１４〜２２であることが好ましく、より好ましくは１６〜２２である。
Further, when the bound fatty acid is an unsaturated fatty acid, sufficient water retention cannot be obtained, and sufficient heat-resistant shape retention property cannot be obtained for the resulting butter cream.
In addition, it is preferable that carbon number of the coupling | bonding fatty acid of the diglycerin saturated fatty acid ester used for this invention is 14-22, More preferably, it is 16-22.
本発明で使用するジグリセリン飽和脂肪酸エステルにおいて結合している脂肪酸の数は１であってもよく、２以上であってもよいが、脂肪酸の数が１であるもの、つまりジグリセリンモノ飽和脂肪酸エステルが少ない添加量で本発明の高い効果が得られる点で好ましい。 In the diglycerin saturated fatty acid ester used in the present invention, the number of fatty acids bonded may be 1 or 2 or more, but the number of fatty acids is 1, that is, diglycerin monosaturated fatty acid. It is preferable in that the high effect of the present invention can be obtained with a small amount of ester added.
本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、クリーミング性をさらに向上させることが可能であるため、油相中にグリセリンモノ不飽和脂肪酸エステルを油相基準で０．００１〜２質量％、好ましくは０．０１〜１質量％、より好ましくは０．０１〜０．１質量％含有するものであることが好ましい。油相中の含有量が０．００１質量％未満では、クリーミング性改良効果がほとんど見られず、また、油相中の含有量が２質量％を超えると得られるバタークリームに若干ねばりのある口溶けを感じられるようになってしまう。 The plastic water-in-oil type emulsified oil / fat composition for butter cream according to the present invention can further improve the creaming property, so 0.001 to 2 glycerol monounsaturated fatty acid ester in the oil phase based on the oil phase. It is preferable that it is contained by mass%, preferably 0.01 to 1 mass%, more preferably 0.01 to 0.1 mass%. When the content in the oil phase is less than 0.001% by mass, the effect of improving the creaming property is hardly seen, and when the content in the oil phase exceeds 2% by mass, the butter cream obtained has a slightly sticky mouth melt. You will be able to feel.
ここでグリセリンモノ不飽和脂肪酸エステルを水相に添加すると、上記ジグリセリン飽和脂肪酸エステルの効果を大きく阻害することに加え、バタークリーム用可塑性油中水型乳化油脂組成物自体の乳化安定性が急激に悪化する。この観点から、水相中のグリセリンモノ不飽和脂肪酸エステルの含有量は、水相基準で０．０１質量％以下であることが好ましく、０．００１質量％未満であることがより好ましい。
また、結合脂肪酸が飽和脂肪酸であるとクリーミング性の改良効果が得られない。
なお、本発明に使用するグリセリンモノ不飽和脂肪酸エステルの結合脂肪酸の炭素数は１４〜２２であることが好ましく、より好ましくは１６〜１８である。
Here, when the glycerin monounsaturated fatty acid ester is added to the aqueous phase, the emulsion stability of the plastic water-in-oil emulsified oil / fat composition itself for butter cream is drastically reduced in addition to greatly inhibiting the effect of the diglycerin saturated fatty acid ester. Worse. From this viewpoint, the content of the glycerin monounsaturated fatty acid ester in the aqueous phase is preferably 0.01% by mass or less, more preferably less than 0.001% by mass on the basis of the aqueous phase.
Further, if the bound fatty acid is a saturated fatty acid, the effect of improving the creaming property cannot be obtained.
In addition, it is preferable that carbon number of the coupling | bonding fatty acid of the glycerol monounsaturated fatty acid ester used for this invention is 14-22, More preferably, it is 16-18.
本発明のバタークリーム用可塑性油中水型乳化油脂組成物における上記ジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は、好ましくは５０：５０〜９９：１、より好ましくは８０：２０〜９８：２、さらに好ましくは８７：１３〜９６：４である。 The mass ratio of the content of the diglycerin saturated fatty acid ester and the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil-based emulsified oil / fat composition for butter cream of the present invention is preferably 50:50 to 99: 1. More preferably, it is 80: 20-98: 2, More preferably, it is 87: 13-96: 4.
ジグリセリン飽和脂肪酸エステルの含有量比が５０質量％未満であるとバタークリーム用可塑性油中水型乳化油脂組成物自体の乳化安定性が急激に悪化することに加え、本発明の効果が得られにくいという問題があり、９９質量％超であるとグリセリンモノ不飽和脂肪酸エステルの添加効果がほとんど見られなくなってしまう。 When the content ratio of the diglycerin saturated fatty acid ester is less than 50% by mass, the emulsification stability of the plastic water-in-oil emulsified oil / fat composition for butter cream itself deteriorates rapidly, and the effects of the present invention are obtained. There is a problem that it is difficult, and if it exceeds 99% by mass, the effect of adding glycerin monounsaturated fatty acid ester is hardly seen.
本発明のバタークリーム用可塑性油中水型乳化油脂組成物に使用可能な食用油脂としては、例えば、パーム油、パーム核油、ヤシ油、大豆油、菜種油（キャノーラ油）、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ハイオレイックサフラワー油、ひまわり油、ハイオレイックひまわり油、牛脂、豚脂、乳脂、カカオ脂、魚油、鯨油等の各種植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられる。 Examples of edible oils and fats that can be used in the plastic oil-in-water emulsified oil / fat composition for butter cream of the present invention include, for example, palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, Various oils such as olive oil, peanut oil, rice oil, beni flower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, beef tallow, pork fat, milk fat, cocoa butter, fish oil, whale oil, etc. Examples thereof include processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.
なお本発明のバタークリーム用可塑性油中水型乳化油脂組成物における上記食用油脂の含有量は好ましくは５０〜９９質量％、より好ましくは７０〜９５質量％、さらに好ましくは８０〜９５質量％である。 In addition, content of the said edible fat in the plastic oil water-in-oil type emulsified fat composition for butter creams of this invention becomes like this. Preferably it is 50-99 mass%, More preferably, it is 70-95 mass%, More preferably, it is 80-95 mass%. is there.
また本発明のバタークリーム用可塑性油中水型乳化油脂組成物における水分含量は好ましくは１〜５０質量％、より好ましくは５〜３０質量％、さらに好ましくは５〜２０質量％である。 Moreover, the water content in the water-in-plastic plastic oil-based emulsified oil / fat composition for butter cream of the present invention is preferably 1 to 50% by mass, more preferably 5 to 30% by mass, and further preferably 5 to 20% by mass.
ここで、本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、クリーミング性及び抱水性を良好なものとするため、グリセリンジ脂肪酸エステルの含有量は５質量％以下であることが好ましく、より好ましくは３質量％以下とする。そのため、本発明のバタークリーム用可塑性油中水型乳化油脂組成物ではグリセリンジ脂肪酸エステルを多く含有するパーム系油脂は使用しないことが好ましい。 Here, the plastic water-in-oil type emulsified oil and fat composition for butter cream of the present invention preferably has a glycerin difatty acid ester content of 5% by mass or less in order to improve creaming properties and water repellency. More preferably, the content is 3% by mass or less. Therefore, it is preferable not to use palm oil and fat containing a large amount of glycerin difatty acid ester in the plastic water-in-oil type emulsified oil and fat composition for butter cream of the present invention.
本発明において、パーム系油脂とは、パーム油、又はこれを原料として水素添加、分別、エステル交換等の物理的又は化学的処理の１種又は２種以上の処理を施した油脂を挙げることができる。本発明では、バタークリーム用可塑性油中水型乳化油脂組成物における使用油脂中、パーム系油脂の含有量が１０質量％以下であることが好ましく、５質量％以下であることがより好ましい。 In the present invention, palm-based fats and oils include palm oil or fats and oils that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification. it can. In this invention, it is preferable that content of palm oil fat is 10 mass% or less in the use fats and oils in the plastic oil-in-water type emulsified fat composition for butter creams, and it is more preferable that it is 5 mass% or less.
また、本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、ラウリン系油脂を含有しないことが好ましい。ここで、「ラウリン系油脂」とは炭素数１２の脂肪酸を多く含有する油脂のことをいい、具体的には、ヤシ油、パーム核油、又はこれらを原料として水素添加、分別、エステル交換等の物理的又は化学的処理の１種又は２種以上の処理を施した油脂等をいう。 Moreover, it is preferable that the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention does not contain a lauric oil / fat. Here, “lauric oil” means oil containing a large amount of fatty acids having 12 carbon atoms, specifically, coconut oil, palm kernel oil, or hydrogenation, fractionation, transesterification, etc. using these as raw materials. Oils and fats that have been subjected to one or more physical or chemical treatments.
また、本発明において、「ラウリン系油脂を含有しない」とは、上記ラウリン系油脂の含有量がバタークリーム用可塑性油中水型乳化油脂組成物における使用油脂中、好ましくは１０質量％未満、更に好ましくは５質量％以下、最も好ましくは１質量％以下であることをいう。尚、ラウリン系油脂を原料の一部として水素添加、分別、エステル交換等の物理的又は化学的処理の１種又は２種以上の処理を施した油脂を使用する場合は、その原料に使用したラウリン系油脂の含量を用いて算出するものとする。 Further, in the present invention, “not containing lauric fat” means that the content of the lauric fat in the oil used in the plastic oil-in-water emulsified fat composition for butter cream, preferably less than 10% by mass, It is preferably 5% by mass or less, and most preferably 1% by mass or less. In addition, when using fats and oils subjected to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification as a part of raw materials, lauric fats and oils were used as raw materials. It shall be calculated using the content of lauric fats and oils.
更に、本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、経時的な加水分解による石鹸臭の発生を防止し、また融点降下によるバタークリームの耐熱保形性の悪化を防止するため、使用油脂の全構成脂肪酸中、炭素数１２以下の飽和脂肪酸含量が５質量％以下であることが好ましく、より好ましくは４質量％以下、さらに好ましくは３質量％以下とすることが好ましい。 Furthermore, the plastic water-in-oil emulsified oil / fat composition for butter cream according to the present invention prevents the generation of soapy odor due to hydrolysis over time, and prevents the heat-resistant shape retention of the butter cream from deteriorating due to a melting point drop. The saturated fatty acid content of 12 or less carbon atoms is preferably 5% by mass or less, more preferably 4% by mass or less, and further preferably 3% by mass or less in the total constituent fatty acids of the used fats and oils.
ラウリン系油脂は、それ自体チョコレート用油脂として汎用されるように、適度の融点と口溶けを有する油脂ではあり、良好な口溶けの油脂組成物を得るために広く使用されているが、上述のように加水分解しやすく、また、融点降下をおこし、耐熱保形性が悪化する問題を有するため、水分を含有し、耐熱保形性を要求されるバタークリームやバタークリーム用油脂組成物においては特にラウリン系油脂を使用しないことが求められている。 Laurin-based fats and oils are fats and oils having an appropriate melting point and melt in the mouth so that they are widely used as fats and oils for chocolates, and are widely used to obtain a good mouth-melting fat and oil composition as described above. It is easy to hydrolyze, has a problem of lowering the melting point and deteriorating heat-resistant shape retention, so it contains hydrin and is particularly lauric in butter creams and oil compositions for butter cream that require heat-resistant shape retention. It is demanded not to use system fats and oils.
本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、後述するエステル交換油脂を使用することで、ラウリン系油脂を特に使用せずとも良好な口溶けと耐熱保形性を付与することができるため、ラウリン系油脂を含有せずとも良好な口溶けと耐熱保形性を有するバタークリームを得ることができる。 The plastic water-in-oil emulsified oil / fat composition for butter cream of the present invention can provide good mouth melting and heat-resistant shape retention without using lauric oil / fat in particular by using the transesterified oil / fat described below. Therefore, it is possible to obtain a butter cream having good mouth melting and heat retaining shape without containing lauric fats and oils.
また、本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、トランス脂肪酸を実質的に含有しないことが好ましい。ここで、「トランス脂肪酸を実質的に含有しない」とは、油脂組成物の使用油脂の全構成脂肪酸中、トランス脂肪酸含量が好ましくは１０質量％未満、更に好ましくは５質量％以下であることをいう。 Moreover, it is preferable that the plastic water-in-oil type emulsified oil-fat composition for butter cream of this invention does not contain a trans fatty acid substantially. Here, “substantially free of trans fatty acid” means that the content of trans fatty acid is preferably less than 10% by mass, and more preferably 5% by mass or less, in the total constituent fatty acids of the oil / fat used in the oil / fat composition. Say.
水素添加は、油脂の融点を上昇させる典型的な方法であるが、部分水素添加油脂は、通常構成脂肪酸中にトランス脂肪酸が１０〜５０質量％程度含まれている。一方、天然油脂中にはトランス脂肪酸が殆ど存在せず、反芻動物由来の油脂に１０質量％未満含まれているにすぎない。近年、上述のように、化学的な処理、特に水素添加に付されていない油脂組成物、即ち実質的にトランス脂肪酸を含まない油脂組成物であって、適切なコンシステンシーを有するものも要求されている。 Hydrogenation is a typical method for increasing the melting point of fats and oils. Partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, as described above, an oil composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil composition that is substantially free of trans fatty acids and has an appropriate consistency has been required. ing.
本発明のバタークリーム用可塑性油中水型乳化油脂組成物では水相中にジグリセリン飽和脂肪酸エステルを０．１〜１０質量％含有させ、好ましくは油相中にグリセリンモノ不飽和脂肪酸エステルを０．００１〜２質量％含有させることにより良好なクリーミング性と抱水性を有する可塑性油脂組成物とすることが可能であるため、とくに部分水素添加油脂を使用せずとも適切なコンステンシーを有するバタークリーム用可塑性油中水型乳化油脂組成物とすることができる。 In the water-in-plastic plastic oil-in-water emulsified oil / fat composition for butter cream of the present invention, 0.1 to 10% by mass of a diglycerin saturated fatty acid ester is contained in the aqueous phase, and preferably 0 in the oil phase. Since it is possible to obtain a plastic oil and fat composition having good creaming properties and water repellency by containing 0.001 to 2 mass%, a butter cream having an appropriate consistency without using a partially hydrogenated oil or fat. It can be set as the plastic water-in-oil type emulsified fat composition for use.
このように、本発明のバタークリーム用可塑性油中水型乳化油脂組成物においては、パーム系油脂及びラウリン系油脂を使用せず、さらに部分水素添加油脂を使用しないことが好ましい。
すなわち、本発明のバタークリーム用可塑性油中水型乳化油脂組成物では、上記食用油脂の中でも、大豆油、菜種油（キャノーラ油）、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ハイオレイックサフラワー油、ひまわり油、ハイオレイックひまわり油、牛脂、豚脂、乳脂、カカオ脂等の各種植物油脂及び動物油脂、並びにこれらに極度水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂を使用することが好ましい。
Thus, in the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention, it is preferable not to use palm oil / fat and lauric oil / fat, and further to not use partially hydrogenated oil / fat.
That is, in the plastic oil-in-water emulsified oil / fat composition for butter cream of the present invention, among the above edible oils and fats, soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, One or two selected from vegetable oils and animal fats such as high oleic safflower oil, sunflower oil, high oleic sunflower oil, beef tallow, pork tallow, milk tallow and cocoa butter, and extreme hydrogenation, fractionation and transesterification It is preferable to use the processed fats and oils subjected to the above treatment.
なかでも本発明では良好なクリーミング性とするには、エステル交換油脂を油相中、油相基準で５０〜１００質量％使用することが好ましく、さらに好ましくは牛脂、豚脂、乳脂等の動物系油脂を含有する油脂配合物のエステル交換油脂を油相中、油相基準で５０〜１００質量％使用することが好ましく、特に好ましくは、牛脂系油脂と液状油のエステル交換油脂を油相中、油相基準で５０〜１００質量％使用することが好ましい。 In particular, in the present invention, in order to achieve good creaming properties, it is preferable to use transesterified oils and fats in the oil phase in an amount of 50 to 100% by mass, and more preferably animal systems such as beef tallow, pork tallow and milk fat. It is preferable to use 50 to 100% by mass of the transesterified oil and fat of the oil and fat blend containing the fat and oil in the oil phase, and particularly preferably, the transesterified fat and oil of beef fat and liquid oil and liquid oil in the oil phase. It is preferable to use 50 to 100% by mass based on the oil phase.
ここで、上記牛脂系油脂と液状油のエステル交換油脂について述べる。
なお、上記牛脂系油脂としては、牛脂、又はこれを原料として水素添加、分別、エステル交換等の物理的又は化学的処理の１種又は２種以上の処理を施した油脂を挙げることができるが、本発明では、牛脂、牛脂分別軟部油、牛脂分別硬部油、牛脂極度硬化油のうちの１種又は２種以上を使用することが好ましく、耐熱保形性と口溶けが特に良好なバタークリームが得られる点で、より好ましくは牛脂を使用する。
Here, the transesterified oil and fat of the above-mentioned beef tallow fat and liquid oil will be described.
In addition, as said beef tallow fats and oils, the beef tallow or the fats and oils which performed 1 type (s) or 2 or more types of physical or chemical processes, such as hydrogenation, fractionation, and transesterification, can be mentioned. In the present invention, it is preferable to use one or more of beef tallow, beef tallow fractionated soft oil, beef tart fraction hardened oil, beef tallow extremely hardened oil, butter cream having particularly good heat-resistant shape retention and mouth melting More preferably, beef tallow is used.
上記牛脂は、産地、牛種別及び精製方法にかかわらず使用可能である。
尚、上記牛脂分別軟部油や牛脂分別硬部油は、牛脂を固体分の多い画分と液状分の多い画分とに何等かの方法で分別したもので、溶剤分別又は溶剤を使用しないドライ分別等、どの様な分別方法によって得られたものでも使用可能である。
The beef tallow can be used regardless of the production area, type of cattle, and purification method.
The above-mentioned beef tallow fraction soft part oil and beef tallow fraction hard part oil are obtained by fractionating beef tallow into a fraction with a high solid content and a fraction with a high liquid content by any method. What was obtained by any sort method, such as fractionation, can be used.
上記牛脂系油脂を使用して得られたエステル交換油脂は、他の動物油脂を使用した場合に比べ、ＳＳＵ型トリグリセリド（１，２位に飽和脂肪酸、３位に不飽和脂肪酸が結合したグリセリントリ脂肪酸エステル）を比較的多く含有するため、結果として、粘りの強い、良好なクリーミング性と抱水性を示すバタークリーム用可塑性油中水型乳化油脂組成物を得ることができる。 The transesterified fats and oils obtained using the above-mentioned beef fats and fats are SSU type triglycerides (glycerin triglyceride in which saturated fatty acids are bonded at the 1st and 3rd positions and unsaturated fatty acids are bonded at the 3rd position compared to the case of using other animal fats and oils. As a result, it is possible to obtain a plastic water-in-oil type emulsified oil / fat composition for butter cream that exhibits strong creaminess and water repellency.
上記液状油としては、大豆油、菜種油（キャノーラ油）、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ハイオレイックサフラワー油、ひまわり油、ハイオレイックひまわり油等の常温（２５℃）で液状の油脂が挙げられるが、その他に、パーム油、パーム核油、ヤシ油、シア脂、サル脂、マンゴ脂、乳脂、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の常温で固体の油脂を分別することで得られた軟部油であって、常温で液状である油脂も使用することもできる。また、これらの油脂に対し、水素添加、分別、エステル交換等の物理的又は化学的処理の１種又は２種以上の処理を施した油脂についても、得られる加工油脂が常温で液状である範囲内において使用することもできる。本発明においては、これらの油脂を単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 The liquid oil includes soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, etc. In addition, liquid oils and fats may be mentioned, but in addition, room temperature such as palm oil, palm kernel oil, palm oil, shea fat, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. It is also possible to use oils and fats which are soft part oils obtained by separating solid oils and fats and which are liquid at room temperature. In addition, with respect to these oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification, the processed oils and fats obtained are in a liquid state at room temperature. It can also be used inside. In the present invention, these fats and oils can be used alone or in combination of two or more.
本発明では、得られる油脂組成物の口溶けを良好なものとすることが可能な点から、上記液状油として、大豆油、菜種油（キャノーラ油）、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ハイオレイックサフラワー油、ひまわり油、ハイオレイックひまわり油等の常温で液状の油脂のうちの１種又は２種以上を使用することが好ましい。 In the present invention, from the point that it is possible to improve the mouth-melting of the resulting oil and fat composition, as the liquid oil, soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil It is preferable to use one or more of oils and fats that are liquid at room temperature, such as beni flower oil, high oleic safflower oil, sunflower oil, and high oleic sunflower oil.
上記牛脂系油脂と上記液状油とをエステル交換したエステル交換油脂であるが、エステル交換時の牛脂系油脂と液状油との質量比率は、好ましくは９９：１〜７０：３０、より好ましくは９５：５〜７５：２５、最も好ましくは９０：１０〜７６：２４である。ここで牛脂系油脂の配合割合が７０質量％未満、又は９９質量％超であると、良好なクリーミング性や抱水性が得られないおそれがあり、特に牛脂系油脂の配合割合が７０質量％未満であると得られるバタークリームの耐熱保形性が悪化するおそれがある。また牛脂系油脂の配合割合が９９質量％を超えると、得られるバタークリームの口溶けが悪化するおそれもある。 The transesterified oil and fat obtained by transesterifying the above-described beef tallow fat and the above liquid oil. The mass ratio of the beef tallow fat and liquid oil at the time of transesterification is preferably 99: 1 to 70:30, more preferably 95. : 5 to 75:25, most preferably 90:10 to 76:24. Here, if the mixing ratio of beef tallow fat is less than 70% by mass or more than 99% by mass, good creaming property and water repellency may not be obtained. Especially, the mixing ratio of beef tallow fat is less than 70% by mass. There is a possibility that the heat-resistant shape retention of the butter cream obtained is deteriorated. Moreover, when the mixing | blending ratio of beef tallow fats and oils exceeds 99 mass%, there exists a possibility that the melt | dissolution of the butter cream obtained may deteriorate.
上記エステル交換の反応は、常法に従って行うことができ、化学的触媒による方法でも、酵素による方法でもよいが、良好なクリーミング性が得られる点から、ランダムエステル交換反応であることが好ましい。 The transesterification reaction can be carried out according to a conventional method, and may be a chemical catalyst method or an enzyme method, but is preferably a random transesterification reaction from the viewpoint of obtaining good creaming properties.
上記化学的触媒としては、例えば、ナトリウムメチラート等のアルカリ金属系触媒が挙げられ、また、上記酵素としては、位置選択性のない酵素、例えば、アルカリゲネス(Alcaligenes)属、リゾープス（Rhizopus）属、アスペルギルス(Aspergillus)属、ムコール(Mucor)属、ペニシリウム(Penicillium)属等に由来するリパーゼが挙げられる。尚、該リパーゼは、イオン交換樹脂或いはケイ藻土及びセラミック等の担体に固定化して、固定化リパーゼとして用いることもできるし、粉末の形態で用いることもできる。 Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include non-regioselective enzymes such as Alcaligenes genus, Rhizopus genus, Examples include lipases derived from the genera Aspergillus, Mucor, Penicillium and the like. The lipase can be used as an immobilized lipase by being immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic, or can be used in the form of a powder.
上記エステル交換油脂は、ＳＦＣ（固体脂含量）が０℃で好ましくは３０〜５０％、より好ましくは３５〜４８％、特に好ましくは３５〜４５％であり、２０℃で好ましくは７〜２５％、より好ましくは１０〜２３％、特に好ましくは１０〜２０％であり、４０℃で好ましくは０〜２％、より好ましくは０〜１％、特に好ましくは０％である。 The transesterified fat / oil has an SFC (solid fat content) of 0 to 50 ° C., preferably 30 to 50%, more preferably 35 to 48%, particularly preferably 35 to 45%, and preferably 20 to 25% at 20 ° C. More preferably, it is 10 to 23%, particularly preferably 10 to 20%, preferably 0 to 2%, more preferably 0 to 1%, particularly preferably 0% at 40 ° C.
ＳＦＣが０℃で３０％未満又は２０℃で７％未満であると、良好なクリーミング性が得られないおそれがあり、また、得られるバタークリームに耐熱保形性を付与することができなくなる可能性がある。一方、ＳＦＣが０℃で５０％を超える、及び／又は２０℃で２５％を超えると、得られるバタークリームの油性感が強くなり、更に、ＳＦＣが４０℃で２％を超えると、口溶けが悪化してしまうことがある。 If the SFC is less than 30% at 0 ° C. or less than 7% at 20 ° C., there is a possibility that good creaming properties may not be obtained, and it becomes impossible to impart heat resistant shape retention to the resulting butter cream There is sex. On the other hand, when the SFC exceeds 50% at 0 ° C. and / or exceeds 25% at 20 ° C., the resulting butter cream becomes more oily, and when the SFC exceeds 2% at 40 ° C., the mouth melts. It may get worse.
上記のＳＦＣは、次のようにして測定する。即ち、油脂を６０℃に３０分保持して完全に融解した後、０℃に３０分保持して固化させる。次いで、２５℃に３０分保持し、テンパリングを行ない、その後、０℃に３０分保持する。これを各測定温度に順次３０分保持した後、ＳＦＣを測定する。 The above SFC is measured as follows. That is, after fats and oils are kept at 60 ° C. for 30 minutes and completely melted, they are kept at 0 ° C. for 30 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. After maintaining this at each measurement temperature for 30 minutes in sequence, SFC is measured.
本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、上記エステル交換油脂を、油相中に油相基準で好ましくは５０〜１００質量％、より好ましくは６０〜１００質量％、特に好ましくは８０〜１００質量％含有する。油相中の上記エステル交換油脂の含有量が５０質量％未満であると、広い温度域での良好なクリーミング性や良好な抱水性を有する油脂組成物を得られにくい。また、得られるバタークリームに十分な耐熱保形性を付与することができなくなることがある。 The water-in-oil type plastic oil-in-water emulsified oil / fat composition for butter cream according to the present invention is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, particularly preferably 60 to 100% by mass in terms of the oil phase in the oil phase. Contains 80 to 100% by mass. When the content of the transesterified oil and fat in the oil phase is less than 50% by mass, it is difficult to obtain an oil and fat composition having good creaming property and good water retention in a wide temperature range. Moreover, sufficient heat-resistant shape retention property may not be provided to the butter cream obtained.
なお、ここで、本発明のバタークリーム用可塑性油中水型乳化油脂組成物の使用油脂の一部にエステル交換油脂を使用する場合、残余の油脂には風味の面から、エステル交換油脂を製造する際に使用する油脂と同様の油脂であることが風味の面から好ましい。例えば上記牛脂系油脂と液状油のエステル交換油脂を使用する場合には、牛脂系油脂及び液状油、並びにこれらに極度水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂のうちの１種又は２種以上を使用することが好ましい。 Here, when transesterified fats and oils are used for a part of the fats and oils used in the plastic water-in-oil emulsified fats and oils composition for butter cream of the present invention, the remaining fats and oils are produced from the aspect of flavor. It is preferable from the surface of flavor that it is the same fat as the fat used when doing. For example, when using the above-mentioned beef tallow fat and liquid transesterified oil and fat, beef tallow fat and liquid oil, and one or more treatments selected from extreme hydrogenation, fractionation and transesterification were applied to these. It is preferable to use 1 type (s) or 2 or more types of processing fats and oils.
本発明のバタークリーム用可塑性油中水型乳化油脂組成物においては、油相のＳＦＣ（固体脂含量）を、１０℃で好ましくは２０〜６０％、より好ましくは２０〜５０％、さらに好ましくは２０〜４０％、且つ、２０℃で好ましくは１０〜４０％、より好ましくは１０〜３０％、さらに好ましくは１０〜２５％とする。ＳＦＣが１０℃で２０％未満であるか、又は２０℃で１０％未満であると、十分な硬さが得られず、広い温度範囲での良好な可塑性が得られ難い。一方、ＳＦＣが１０℃で６０％を超えるか、又は２０℃で４０％を超えると、バタークリーム用可塑性油中水型乳化油脂組成物が硬すぎて、広い温度範囲での良好な可塑性を得難い。尚、上記のＳＦＣの測定方法は上述のとおりである。
In the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention, the SFC (solid fat content) of the oil phase is preferably 20 to 60%, more preferably 20 to 50%, and still more preferably at 10 ° C. It is preferably 20 to 40%, and preferably 20 to 40% at 20 ° C., more preferably 10 to 30%, and still more preferably 10 to 25%. If the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., sufficient hardness cannot be obtained, and good plasticity over a wide temperature range is difficult to obtain. On the other hand, if the SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., the plastic water-in-oil emulsified oil / fat composition for butter cream is too hard to obtain good plasticity in a wide temperature range. . The above SFC measurement method is as described above.
また、本発明のバタークリーム用可塑性油中水型乳化油脂組成物には、ジグリセリン飽和脂肪酸エステル、グリセリンモノ不飽和脂肪酸エステル、食用油脂以外のその他の成分を含有させることができる。その他の成分としては、例えば、水、ジグリセリン飽和脂肪酸エステル及びグリセリンモノ不飽和脂肪酸エステル以外の乳化剤、増粘安定剤、食塩や塩化カリウム等の塩味剤、クエン酸、酢酸、乳酸、グルコン酸等の酸味料、牛乳・練乳・脱脂粉乳・カゼイン・ホエーパウダー・バター・クリーム・ナチュラルチーズ・プロセスチーズ・発酵乳等の乳や乳製品、蔗糖・液糖・はちみつ・ブドウ糖・麦芽糖・オリゴ糖・水飴・ソルビトール・還元水飴・モラセス等の糖類や糖アルコール類、デキストリン類、ステビア・アスパルテーム等の甘味料、β―カロチン・カラメル・紅麹色素等の着色料、トコフェロール・茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白等の植物蛋白、卵及び各種卵加工品、着香料、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。 Moreover, other components other than diglycerin saturated fatty acid ester, glycerin monounsaturated fatty acid ester, and edible fats and oils can be contained in the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention. Other components include, for example, water, diglycerin saturated fatty acid esters and glycerin monounsaturated fatty acid esters other than emulsifiers, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, citric acid, acetic acid, lactic acid, gluconic acid and the like. Sour, milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, fermented milk and other milk products, sucrose, liquid sugar, honey, glucose, maltose, oligosaccharide, syrup・ Saccharides such as sorbitol, reduced starch syrup, molasses, sugar alcohols, dextrins, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red potato pigments, and antioxidants such as tocopherols and tea extracts , Plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, seasonings, pH adjusters, food preservatives, Improving agent has, fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, legumes, vegetables, meat, food materials and food additives such as seafood and the like.
上記乳化剤としては、グリセリン飽和脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン、酵素処理レシチン、サポニン類等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。上記乳化剤の配合量は、特に制限はないが、本発明のバタークリーム用可塑性油中水型乳化油脂組成物中、好ましくは０〜３質量％、更に好ましくは０〜１．５質量％である。 Examples of the emulsifier include glycerin saturated fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, poly Examples thereof include oxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, enzyme-treated lecithin, saponins and the like, and one or more selected from these can be used. The amount of the emulsifier is not particularly limited, but is preferably 0 to 3% by mass, more preferably 0 to 1.5% by mass in the plastic oil-in-water type emulsified oil / fat composition for butter cream of the present invention. .
上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。上記増粘安定剤の配合量は、特に制限はないが、本発明のバタークリーム用可塑性油中水型乳化油脂組成物中、好ましくは０〜１０質量％、更に好ましくは０〜５質量％である。 Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used. The blending amount of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0 to 5% by mass in the plastic oil-in-water emulsified oil / fat composition for butter cream of the present invention. is there.
本発明のバタークリーム用油脂組成物中において、上記その他の成分の使用量は、それらの成分の使用目的等に応じて適宜選択することができ、特に制限されるものではないが、好ましくは本発明のバタークリーム用可塑性油中水型乳化油脂組成物中、合計で５０質量％以下とする。 In the fat and oil composition for butter cream of the present invention, the amount of the other components used can be appropriately selected according to the purpose of use of the components and is not particularly limited. In the water-in-plastic plastic emulsified oil / fat composition for butter cream of the invention, the total amount is 50% by mass or less.
次に、本発明のバタークリーム用可塑性油中水型乳化油脂組成物の製造方法について説明する。
本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、食用油脂を主体とする油相に対し、ジグリセリン飽和脂肪酸エステルを０．１〜１０質量％含有する水相を乳化した後、冷却可塑化させることにより製造することができる。
Next, the manufacturing method of the plastic water-in-oil type emulsified oil-fat composition for butter creams of this invention is demonstrated.
The plastic water-in-oil type emulsified oil / fat composition for butter cream according to the present invention emulsifies a water phase containing 0.1 to 10% by mass of a diglycerin saturated fatty acid ester with respect to an oil phase mainly composed of edible fats and oils. It can be produced by cooling plasticization.
具体的には、先ず、油脂に、必要に応じグリセリンモノ不飽和脂肪酸エステルを０．００１〜２質量％並びにその他の成分としての油溶性成分を添加して油相とする。一方、水に、ジグリセリン飽和脂肪酸エステルを０．１〜１０質量％並びに必要に応じその他の成分としての水溶性成分を添加して水相とする。 Specifically, first, if necessary, 0.001 to 2% by mass of a glycerin monounsaturated fatty acid ester and an oil-soluble component as other components are added to the oil to obtain an oil phase. On the other hand, diglycerin saturated fatty acid ester is added to water in an amount of 0.1 to 10% by mass and, if necessary, water-soluble components as other components to obtain an aqueous phase.
次に、上記油相を溶解し、そこへ上記水相を加え、混合乳化し予備乳化物を得る。そして次に、この予備乳化物を殺菌処理するのが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。
次に、上記予備乳化物を冷却可塑化させて、本発明のバタークリーム用可塑性油中水型乳化油脂組成物を得る。冷却の際の冷却条件は、好ましくは−０．５℃／分以上、更に好ましくは−５℃／分以上とする。この際、徐冷却より、急速冷却の方が好ましい。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。
Next, the oil phase is dissolved, the water phase is added thereto, mixed and emulsified to obtain a preliminary emulsion. Then, it is desirable to sterilize the preliminary emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, the preliminary emulsion is cooled and plasticized to obtain a water-in-plastic plastic oil-in-water emulsified oil / fat composition for butter cream according to the present invention. The cooling conditions for cooling are preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like. Combinations are also included.
また、本発明のバタークリーム用可塑性油中水型乳化油脂組成物を製造する際の何れかの製造工程で、窒素、空気等を含気させてもさせなくても構わない。
また、本発明のバタークリーム用可塑性油中水型乳化油脂組成物における「油中水型」とは、Ｗ／Ｏ型をはじめ、Ｏ／Ｗ／Ｏ型及びＯ／Ｏ型をも含むものである。
本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、油脂のクリーミング性を利用し、気相を導入することによって油脂の比重を小さくする操作を製造工程に含む、バタークリームに用いられる油脂として好適に用いることができるが、本発明のバタークリーム用可塑性油中水型乳化油脂組成物が糖分を含有する場合等風味成分を含有する場合はそのままクリーミングすることでバタークリームとして使用することも可能である。
Moreover, it does not matter whether nitrogen, air, or the like is included in any of the production steps when producing the plastic water-in-oil emulsified oil / fat composition for butter cream of the present invention.
The “water-in-oil type” in the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention includes not only W / O type but also O / W / O type and O / O type.
The plastic water-in-oil emulsified oil / fat composition for butter cream according to the present invention is used for butter cream, which uses the creaming property of fats and oils to reduce the specific gravity of fats and oils by introducing a gas phase in the production process. Although it can be used suitably as fats and oils, when the plastic water-in-oil type emulsified fats and oils composition for butter cream of the present invention contains a sugar component, it should be used as a butter cream by creaming as it is. Is also possible.
次に、本発明のバタークリームについて説明する。
バタークリームとは、マーガリンやショートニングをクリーミングし、ここに、糖液や、卵類、乳等を配合する方法、あるいは、糖液や、卵類、乳等をマーガリンやショートニングに添加し、これをクリーミングする方法、さらには、糖液や、卵類、乳等を含有する油脂組成物をクリーミングして製造される油中水型（Ｗ／Ｏ型をはじめ、Ｏ／Ｗ／Ｏ型及びＯ／Ｏ型をも含む）の乳化形態を持つクリームの総称であり、従来のバタークリームは、糖液等の比重の大きい原材料を多く配合するため、食感が重いものであった。本発明のバタークリームにおいては、本発明のバタークリーム用可塑性油中水型乳化油脂組成物を使用することにより、バタークリームの比重を小さくすることができ、また、口溶けを良好なものとすることができるので、本発明のバタークリームは軽い食感且つ良好な口溶けを有する。
Next, the butter cream of the present invention will be described.
Butter cream is a method of creaming margarine or shortening and adding sugar solution, eggs, milk, etc. to this, or adding sugar solution, eggs, milk, etc. to margarine or shortening, A method of creaming, and further, a water-in-oil type (W / O type, O / W / O type and O / O type) produced by creaming an oil or fat composition containing sugar solution, eggs, milk or the like. The conventional butter cream contains a large amount of raw materials having a large specific gravity such as a sugar solution, and thus has a heavy texture. In the butter cream of the present invention, by using the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention, the specific gravity of the butter cream can be reduced, and the melt in the mouth should be good. Therefore, the butter cream of the present invention has a light texture and good mouth melt.
また、本発明のバタークリームは乳化安定性が良好であるため、高温保管時（約３０℃以上）の離水耐性も良好である。
本発明のバタークリームにおける本発明のバタークリーム用可塑性油中水型乳化油脂組成物の使用量は、バタークリームの用途や乳化形態等により異なるものであり、特に限定されるものではないが、おおよそバタークリーム中に２０〜１００質量％である。
Moreover, since the butter cream of the present invention has good emulsification stability, it also has good resistance to water separation during high-temperature storage (about 30 ° C. or higher).
The amount of the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention in the butter cream of the present invention varies depending on the use and emulsified form of the butter cream, and is not particularly limited. It is 20-100 mass% in butter cream.
また、本発明のバタークリーム用可塑性油中水型乳化油脂組成物を使用したバタークリームは乳化安定性が良好であるため、水分含量が高いバタークリームとしても良好な離水耐性を有する。
そのため、本発明のバタークリームは水分含量が２０〜７０質量％、好ましくは２０〜５０質量％であることが好ましい。
Moreover, since the butter cream using the plastic water-in-oil type emulsified oil / fat composition for butter cream of the present invention has good emulsification stability, it has good water separation resistance even as a butter cream having a high water content.
Therefore, the butter cream of the present invention has a water content of 20 to 70% by mass, preferably 20 to 50% by mass.
以下に、実施例と比較例とを共に挙げて更に本発明を説明するが、本発明はこれらの実施例等に限定されるものではない。
尚、下記実施例等において、脂肪酸含量は、特に断りのない限り、構成脂肪酸組成における脂肪酸含量を示す。
Hereinafter, the present invention will be further described with reference to examples and comparative examples, but the present invention is not limited to these examples.
In the following examples and the like, the fatty acid content indicates the fatty acid content in the constituent fatty acid composition unless otherwise specified.
＜エステル交換油脂の製造＞
〔製造例１〕エステル交換油脂Ａの製造
牛脂８８質量部に、菜種油１２質量部を添加し、溶解した油脂配合物に、ナトリウムメチラートを触媒として非選択的エステル交換反応を行った後、脱色（白土３％、８５℃、９．３×１０2Ｐａ以下の減圧下）、脱臭（２５０℃、６０分間、水蒸気吹き込み量５％、４．０×１０2Ｐａ以下の減圧下）を行ない、ＳＦＣ（固体脂含量）が０℃で４４％、１０℃で３０％、２０℃で１７％、４０℃で０％であるエステル交換油脂Ａを得た。
〔製造例２〕エステル交換油脂Ｂの製造
牛脂６０質量部に、牛脂極度硬化油４０質量部を添加し、ナトリウムメチラートを触媒として非選択的エステル交換反応を行った後、脱色（白土３％、８５℃、９．３×１０2Ｐａ以下の減圧下）、脱臭（２５０℃、６０分間、水蒸気吹き込み量５％、４．０×１０2Ｐａ以下の減圧下）を行ない、ＳＦＣ（固体脂含量）が０℃で８１％、１０℃で７７％、２０℃で６７％、４０℃で２８％であるエステル交換油脂Ｂを得た。
<Manufacture of transesterified oil and fat>
[Production Example 1] Manufacture of transesterified fat / oil A 12 parts by weight of rapeseed oil is added to 88 parts by weight of beef tallow, and after the non-selective transesterification reaction is performed on the dissolved oil / fat blend using sodium methylate as a catalyst, decolorization is performed. (3% white clay, 85 ° C., under reduced pressure of 9.3 × 10 2 Pa or less), deodorization (250 ° C., 60 minutes, 5% steam blowing, 4.0 × 10 2 Pa or less under reduced pressure), A transesterified fat / oil A having an SFC (solid fat content) of 44% at 0 ° C., 30% at 10 ° C., 17% at 20 ° C., and 0% at 40 ° C. was obtained.
[Production Example 2] Production of transesterified oil and fat B After adding 40 parts by mass of beef tallow extremely hardened oil to 60 parts by mass of beef tallow, a non-selective transesterification reaction was carried out using sodium methylate as a catalyst, followed by decolorization (white clay 3% , 85 ° C., under reduced pressure of 9.3 × 10 2 Pa or less), deodorization (250 ° C., 60 minutes, 5% steam blowing, under reduced pressure of 4.0 × 10 2 Pa or less), SFC (solid fat The transesterified oil B was 81% at 0 ° C, 77% at 10 ° C, 67% at 20 ° C, and 28% at 40 ° C.
＜バタークリーム用可塑性油中水型乳化油脂組成物の製造＞
製造例１及び２で得られたエステル交換油脂Ａ及びＢを使用して、バタークリーム用可塑性油中水型乳化油脂組成物を、以下の実施例１〜８又は比較例１〜４により製造した。
<Production of water-in-plastic type emulsified oil / fat composition for butter cream>
Using the transesterified oils A and B obtained in Production Examples 1 and 2, water-in-plastic plastic oil-in-water emulsified fat compositions for butter cream were produced according to Examples 1 to 8 or Comparative Examples 1 to 4 below. .
［実施例１］
エステル交換油脂Ａに対し、グリセリンモノオレイン酸エステルを油相中に油相基準で０．０２４質量％となる量を添加し、溶解した油相８４質量部と、水に対しジグリセリンモノステアリン酸エステルを水相中に水相基準で１．５質量％となる量を添加し、溶解した水相１６質量部とを、６５℃の温度で混合乳化してＷ／Ｏ型乳化物を得た。このＷ／Ｏ型乳化物を９０℃にて殺菌し、次いでコンビネーターにて急冷可塑化して、本発明のバタークリーム用可塑性油中水型乳化油脂組成物Ａを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ａのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は９２：８、グリセリンジ脂肪酸エステル含量は使用油脂の全構成脂肪酸中３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Example 1]
The amount of glycerin monooleate is 0.024% by mass based on the oil phase in the oil phase with respect to the transesterified fat A, and 84 parts by mass of the dissolved oil phase, and diglycerin monostearic acid with respect to water. Ester was added to the aqueous phase in an amount of 1.5% by mass based on the aqueous phase, and 16 parts by mass of the dissolved aqueous phase was mixed and emulsified at a temperature of 65 ° C. to obtain a W / O type emulsion. . This W / O type emulsion was sterilized at 90 ° C. and then quenched and plasticized with a combinator to obtain a water-in-oil type plastic oil-in-water emulsified oil composition A for butter cream of the present invention. The mass ratio of the diglycerin saturated fatty acid ester and glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream A is 92: 8, and the glycerin difatty acid ester content is the fat used. The saturated fatty acid content of 3% by mass or less and the carbon number of 12 or less in the total constituent fatty acids is 1% by mass or less in the total constituent fatty acids of the used fats and oils, the trans fatty acid content is 4% by mass or less, and the SFC (solid fat content in the oil phase ) Was 30% at 10 ° C and 17% at 20 ° C.
［実施例２］
エステル交換油脂Ａに代えて、牛脂と菜種油を７５：２５の質量比で混合した混合油脂を使用した以外は実施例１と同様の配合・製法で本発明のバタークリーム用可塑性油中水型乳化油脂組成物Ｂを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｂのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は９２：８、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で２９％、２０℃で１５％であった。
[Example 2]
In place of the transesterified fat / oil A, a mixed oil / fat mixed with beef tallow and rapeseed oil in a mass ratio of 75:25 was used except that a mixed oil / fat was used in the same composition and production method as in Example 1. Oil composition B was obtained. The mass ratio of the diglycerin saturated fatty acid ester and the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition B for plastic for butter cream is 92: 8, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used fats and oils, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 29% at 10 ° C. And 15% at 20 ° C.
［実施例３］
エステル交換油脂Ａに代えて、エステル交換油脂Ａと菜種油を７５：２５の質量比で混合した混合油脂を使用した以外は実施例１と同様の配合・製法で本発明のバタークリーム用可塑性油中水型乳化油脂組成物Ｃを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｃのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は９２：８、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で２３％、２０℃で１３％であった。
[Example 3]
In the plastic oil for butter cream of the present invention in the same composition and production method as in Example 1 except that a mixed oil obtained by mixing transesterified oil A and rapeseed oil at a mass ratio of 75:25 was used instead of the transesterified oil A A water-type emulsified oil / fat composition C was obtained. The mass ratio of the diglycerin saturated fatty acid ester and the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream C is 92: 8, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used fats and oils, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 23% at 10 ° C. And 13% at 20 ° C.
［実施例４］
エステル交換油脂Ａに代えて、エステル交換油脂Ａとエステル交換油脂Ｂを８７．５：１２．５の質量比で混合した混合油脂を使用した以外は実施例１と同様の配合・製法で本発明のバタークリーム用可塑性油中水型乳化油脂組成物Ｄを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｄのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は９２：８、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３６％、２０℃で２３％であった。
[Example 4]
Instead of the transesterified fat / oil A, the present invention was carried out in the same manner as in Example 1 except that a mixed fat / oil mixed with a transesterified fat / oil A and a transesterified fat / oil B at a mass ratio of 87.5: 12.5 was used. The water-in-plastic type emulsified oil / fat composition D for butter cream was obtained. The mass ratio of the diglycerin saturated fatty acid ester to the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream D is 92: 8, and the glycerin difatty acid ester content is 3 mass. % Or less, saturated fatty acid content of 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used fats and oils, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 36% at 10 ° C. And 23% at 20 ° C.
［実施例５］
グリセリンモノオレイン酸エステルを無添加に変更した以外は実施例１と同様の配合・製法で本発明のバタークリーム用可塑性油中水型乳化油脂組成物Ｅを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｅのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は１００：０、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Example 5]
A plastic water-in-oil type emulsified oil / fat composition E for butter cream of the present invention was obtained in the same manner as in Example 1 except that glycerin monooleate was changed to no addition. The mass ratio of the diglycerin saturated fatty acid ester to the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream E is 100: 0, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used oil and fat, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 30% at 10 ° C. And 20% at 20 ° C.
［実施例６］
ジグリセリンモノステアリン酸エステルの添加量を水相中１．５質量％から３．０質量％に変更した以外は実施例１と同様の配合・製法で本発明のバタークリーム用可塑性油中水型乳化油脂組成物Ｆを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｆのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は９６：４、グリセリンジ脂肪酸エステル含量は３質量％以下炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Example 6]
The plastic water-in-oil type for butter cream of the present invention was prepared in the same manner as in Example 1 except that the amount of diglycerin monostearate was changed from 1.5% by mass to 3.0% by mass in the aqueous phase. An emulsified oil and fat composition F was obtained. The mass ratio of the diglycerin saturated fatty acid ester to the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream F is 96: 4, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less carbon number is 1% by mass or less in all constituent fatty acids of used fats and oils, trans fatty acid content is 4% by mass or less, SFC (solid fat content) of oil phase is 30% at 10 ° C, 17% at 20 ° C.
［実施例７］
ジグリセリンモノステアリン酸エステルの添加量を水相中１．５質量％から７．５質量％に変更した以外は実施例１と同様の配合・製法で本発明のバタークリーム用可塑性油中水型乳化油脂組成物Ｇを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｇのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は９８：２、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Example 7]
The plastic water-in-oil type for butter cream of the present invention is the same as in Example 1 except that the amount of diglycerin monostearate is changed from 1.5% by mass to 7.5% by mass in the aqueous phase. An emulsified oil and fat composition G was obtained. The mass ratio of the diglycerin saturated fatty acid ester and the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition G for butter cream in the composition is 98: 2, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used oil and fat, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 30% at 10 ° C. And 20% at 20 ° C.
［実施例８］
ジグリセリンモノステアリン酸エステルの添加量を水相中１．５質量％から０．７５質量％に変更した以外は実施例１と同様の配合・製法で本発明のバタークリーム用可塑性油中水型乳化油脂組成物Ｈを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｈのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は８６：１４、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Example 8]
The plastic water-in-oil type for butter cream of the present invention is the same as in Example 1 except that the amount of diglycerin monostearate is changed from 1.5% by mass to 0.75% by mass in the aqueous phase. An emulsified oil and fat composition H was obtained. The mass ratio of the diglycerin saturated fatty acid ester to the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream H is 86:14, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used oil and fat, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 30% at 10 ° C. And 20% at 20 ° C.
［比較例１］
ジグリセリンモノステアリン酸エステルを無添加とした以外は実施例１と同様の配合・製法で比較例のバタークリーム用可塑性油中水型乳化油脂組成物Ｉを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｉのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は０：１００、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Comparative Example 1]
A water-in-oil plastic oil-in-water emulsified oil composition I for butter cream of Comparative Example was obtained by the same composition and production method as Example 1 except that diglycerin monostearate was not added. The mass ratio of the diglycerin saturated fatty acid ester to the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream I is 0: 100, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used oil and fat, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 30% at 10 ° C. And 20% at 20 ° C.
［比較例２］
ジグリセリンモノステアリン酸エステルに代えてジグリセリンモノオレイン酸エステルを使用した以外は実施例１と同様の配合・製法で比較例のバタークリーム用可塑性油中水型乳化油脂組成物Ｊを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｊのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は０：１００、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Comparative Example 2]
A plastic water-in-oil type emulsified oil / fat composition J for butter cream of Comparative Example was obtained by the same composition and production method as Example 1 except that diglycerin monooleate was used instead of diglycerin monostearate. The mass ratio of the diglycerin saturated fatty acid ester to the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream J is 0: 100, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used oil and fat, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 30% at 10 ° C. And 20% at 20 ° C.
［比較例３］
エステル交換油脂Ａに対し、ジグリセリンモノステアリン酸エステルを油相中０．２９質量％となる量及びグリセリンモノオレイン酸エステルを油相中０．０２４質量％となる量を添加し、溶解した油相８４質量部と、水相１６質量部とを、６５℃の温度で混合乳化してＷ／Ｏ型乳化物を得た。このＷ／Ｏ型乳化物を９０℃にて殺菌し、次いでコンビネーターにて急冷可塑化して、比較例のバタークリーム用可塑性油中水型乳化油脂組成物Ｋを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｋのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は９２：８、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Comparative Example 3]
An oil in which diglycerin monostearate is added in an amount of 0.29% by mass in the oil phase and glycerin monooleate is added in an amount of 0.024% by mass in the oil phase to the transesterified fat A. 84 parts by mass of the phase and 16 parts by mass of the aqueous phase were mixed and emulsified at a temperature of 65 ° C. to obtain a W / O type emulsion. This W / O type emulsion was sterilized at 90 ° C., and then rapidly cooled and plasticized with a combinator to obtain a water-in-oil type emulsion oil / fat composition K for a butter cream for a comparative example. The mass ratio of the diglycerin saturated fatty acid ester and the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream K is 92: 8, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used oil and fat, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 30% at 10 ° C. And 20% at 20 ° C.
［比較例４］
ジグリセリンモノステアリン酸エステルの添加量を油相中０．２９質量％から０．５７質量％に変更した以外は比較例３と同様の配合・製法で、比較例のバタークリーム用可塑性油中水型乳化油脂組成物Ｌを得た。このバタークリーム用可塑性油中水型乳化油脂組成物Ｌのジグリセリン飽和脂肪酸エステルとグリセリンモノ不飽和脂肪酸エステルの組成物中の含有量の質量比は９６：４、グリセリンジ脂肪酸エステル含量は３質量％以下、炭素数１２以下の飽和脂肪酸含量は使用油脂の全構成脂肪酸中１質量％以下、トランス脂肪酸含量は４質量％以下であり、油相のＳＦＣ（固体脂含量）が１０℃で３０％、２０℃で１７％であった。
[Comparative Example 4]
A water-in-plastic plastic oil for butter cream according to Comparative Example, except that the addition amount of diglycerin monostearate is changed from 0.29% by mass to 0.57% by mass in the oil phase. Type emulsified oil and fat composition L was obtained. The mass ratio of the diglycerin saturated fatty acid ester to the glycerin monounsaturated fatty acid ester in the water-in-oil plastic oil composition for plastic butter cream L is 96: 4, and the glycerin difatty acid ester content is 3 mass. % Saturated fatty acid content of 12% or less and 12 or less carbon atoms is 1% by mass or less in the total constituent fatty acids of the used oil and fat, trans fatty acid content is 4% by mass or less, and SFC (solid fat content) of the oil phase is 30% at 10 ° C. And 20% at 20 ° C.
上記実施例１〜８及び上記比較例１〜４それぞれで得られたバタークリーム用可塑性油中水型乳化油脂組成物Ａ〜Ｌについて、以下の評価方法により２５℃におけるクリーミング性試験と抱水性試験を行い、その評価結果を下記［表１］に記載した。
＜クリーミング性評価方法＞
バタークリーム用可塑性油中水型乳化油脂組成物各３００ｇを１５℃に調温し、卓上ミキサーでビーターを使用し、高速でクリーミングし、クリーミング性について下記（評価基準）に従って評価を行なった。
About the water-in-oil plastic oil-in-water emulsified oil / fat compositions A to L for butter cream obtained in Examples 1 to 8 and Comparative Examples 1 to 4, respectively, a creaming property test and a water retention test at 25 ° C. by the following evaluation methods. The evaluation results are shown in [Table 1] below.
<Creamability evaluation method>
300 g of each plastic oil-in-water emulsified oil / fat composition for butter cream was adjusted to 15 ° C., creamed at high speed using a beater with a desktop mixer, and evaluated for creaming properties according to the following (evaluation criteria).
（クリーミング性評価基準）
◎ 比重０．５に達するまで時間が６分未満で極めて良好
○ ６分以上１２分未満で比重０．５とすることができ、良好である
× 比重０．５に達するまで１２分以上かかり不良である。
(Creamability evaluation criteria)
◎ Time taken to reach a specific gravity of 0.5 is extremely good with less than 6 minutes. ○ Specific gravity of 0.5 can be achieved with 6 minutes or more but less than 12 minutes. It is.
＜抱水性評価方法＞
上記クリーミング性評価試験により比重が０．５になったバタークリーム用可塑性油中水型乳化油脂組成物３００ｇに水を１００ｇずつ投入混合し、抱水できなくなった点をもって抱水量とし、下記（評価基準）に従って評価を行なった。
（抱水性評価基準）
◎ 抱水量が９００ｇ以上
○ 抱水量が６００ｇ以上９００ｇ未満
△ 抱水量が３００ｇ以上６００ｇ未満
× 抱水量が３００ｇ未満
<Method for evaluating water retention>
100 g of water was added to and mixed with 300 g of water-in-plastic plastic oil-in-water emulsified oil composition for butter cream having a specific gravity of 0.5 according to the creaming evaluation test, and the amount of water retained was determined as the amount of water retention. Evaluation was carried out according to the criteria).
(Hydrophilicity evaluation criteria)
◎ Water holding amount is 900g or more ○ Water holding amount is 600g or more and less than 900g △ Water holding amount is 300g or more and less than 600g x Water holding amount is less than 300g
＜バタークリームの製造＞
上記実施例１〜８及び上記比較例１〜４それぞれで得られたバタークリーム用可塑性油中水型乳化油脂組成物１００質量部に転化糖液糖（水分含量２５質量％）１００質量部を添加し、卓上ミキサーでビーターを使用し、比重が０．８０になるまで高速でクリーミングし、水分含量が２０．５質量％であるバタークリームをそれぞれ得た。
<Manufacture of butter cream>
Added 100 parts by weight of invert sugar liquid sugar (water content 25% by weight) to 100 parts by weight of the water-in-oil plastic oil-in-water emulsified oil composition for butter cream obtained in Examples 1 to 8 and Comparative Examples 1 to 4 above. Then, using a beater with a tabletop mixer, creaming was performed at high speed until the specific gravity reached 0.80 to obtain butter cream having a water content of 20.5% by mass.
＜バタークリームの評価方法＞
得られたバタークリームについて、官能試験（口溶け）及び乳化安定性試験を行ない、その評価結果を下記［表２］に記載した。尚、官能試験においては、口溶けを下記評価基準に従い５段階で評価した。また乳化安定性試験においては、菊型口金でシャーレに花型に絞り、蓋をし、これを５℃に６０分調温後、２０℃、２５℃及び３０℃の各恒温槽に一晩おき、離水の状況及び耐熱保形性の状況を観察し、下記の評価基準に従い４段階で評価した。
<Butter cream evaluation method>
The obtained butter cream was subjected to a sensory test (melting in the mouth) and an emulsion stability test, and the evaluation results are shown in [Table 2] below. In the sensory test, the dissolution in the mouth was evaluated in five stages according to the following evaluation criteria. In the emulsification stability test, the chrysanthemum-shaped mouthpiece was squeezed into a petri dish, capped, and adjusted to 5 ° C for 60 minutes, and then placed in a constant temperature bath at 20 ° C, 25 ° C, and 30 ° C overnight. The conditions of water separation and heat-resistant shape retention were observed and evaluated in four stages according to the following evaluation criteria.
（口溶け評価基準）
◎ 大変良好
○＋ 良好
○ まずまず良好
△ やや劣る
× 不良
（離水耐性評価基準）
◎ 離水が見られない。
○ やや離水が見られるが、全く問題のない程度である。
△ はっきりした離水が見られる。
× 離水が激しい。
（耐熱保形性評価基準）
◎ 全く問題ない。
○ ほぼ問題ない。
△ やや悪い。
× 悪い。
(Melting melting evaluation standard)
◎ Very good ○ + Good ○ First of all Good △ Somewhat inferior × Poor (water separation resistance evaluation criteria)
◎ No water separation is seen.
○ Some water separation is observed, but there is no problem at all.
△ Clear water separation is observed.
× Water separation is intense.
(Evaluation criteria for heat-resistant shape retention)
◎ No problem at all.
○ Almost no problem.
△ Somewhat bad.
× Bad.
上記評価結果から分かるとおり、本発明のバタークリーム用可塑性油中水型乳化油脂組成物は、クリーミング性、抱水性に良好なものであり、該バタークリーム用可塑性油中水型乳化油脂組成物から得られるバタークリームは口溶け、離水耐性及び耐熱保形性に優れるものであった（実施例１〜８）。
それに対し、ジグリセリン飽和脂肪酸エステルを含有しないバタークリーム用可塑性油中水型乳化油脂組成物（比較例１）は抱水性、離水耐性及び耐熱保形性が十分ではなく、ジグリセリン飽和脂肪酸エステルに代えてジグリセリン不飽和脂肪酸エステルを使用したバタークリーム用可塑性油中水型乳化油脂組成物（比較例２）は抱水性及び耐熱保形性が不良であり、ジグリセリン飽和脂肪酸エステルを水相ではなく油相に含有するバタークリーム用可塑性油中水型乳化油脂組成物（比較例３、４）はクリーミング性が不良であり、クリーミング性、抱水性、得られるバタークリームの口溶け、離水耐性、耐熱保形性の全てが良好なものはなかった。
As can be seen from the above evaluation results, the plastic water-in-oil emulsified oil / fat composition for butter cream of the present invention is excellent in creaming property and water repellency, and from the plastic water-in-oil emulsified oil / fat composition for butter cream The resulting butter cream melted in the mouth, was excellent in water separation resistance and heat-resistant shape retention (Examples 1 to 8).
On the other hand, the water-in-plastic plastic oil-in-water emulsified oil / fat composition for butter cream that does not contain diglycerin saturated fatty acid ester (Comparative Example 1) is not sufficient in water repellency, water separation resistance and heat-resistant shape retention. Instead, the water-in-plastic plastic oil-in-water emulsified fat composition for butter cream using the diglycerin unsaturated fatty acid ester (Comparative Example 2) has poor water retention and heat-resistant shape retention, and the diglycerin saturated fatty acid ester in the aqueous phase The plastic water-in-oil emulsified oil / fat composition for butter cream contained in the oil phase (Comparative Examples 3 and 4) has poor creaming properties, creaming properties, water retention, melted butter cream melt resistance, water resistance, heat resistance None of the shape retention properties were good.
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