JP2016208970A - Oil and fat composition for frozen whip cream - Google Patents
Oil and fat composition for frozen whip cream Download PDFInfo
- Publication number
- JP2016208970A JP2016208970A JP2016089316A JP2016089316A JP2016208970A JP 2016208970 A JP2016208970 A JP 2016208970A JP 2016089316 A JP2016089316 A JP 2016089316A JP 2016089316 A JP2016089316 A JP 2016089316A JP 2016208970 A JP2016208970 A JP 2016208970A
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- oil
- fat
- fat composition
- hardened
- mass
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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Abstract
Description
本発明は、凍結ホイップクリーム用油脂組成物、該油脂組成物を含有する油相部と水相部とからなる水中油型乳化油脂組成物（クリーム）、及び該水中油型乳化油脂組成物を用いて製造される凍結ホイップクリームに関する。 The present invention relates to an oil / fat composition for frozen whipped cream, an oil-in-water emulsified oil / fat composition (cream) comprising an oil phase part and an aqueous phase part containing the oil / fat composition, and the oil-in-water emulsified oil / fat composition. The present invention relates to a frozen whipped cream manufactured using the same.
従来から、製菓や料理に用いられるホイップクリームとして、植物性油脂を原料とする植物性クリームを用いることが知られている。植物性クリームは、生乳から得られる生クリームに比べて安定性に優れ、かつ比較的安価に製造されるという利点を有するためにその消費量は多い。
この植物性クリームから製造されるホイップクリームについては、起泡した状態のホイップクリームを低温又は凍結状態で流通させるもの、起泡した状態のホイップクリームを常温で流通させるもの、あるいは、起泡前のクリームの状態で流通させ、起泡してから短時間のうちに消費させるものなどがある。
起泡した状態で凍結して流通させる、凍結ホイップクリームを製造するための油脂組成物として、例えば、特開２００６−３０４７１３号公報（特許文献１）には、油相部と水相部からなり、前記油相部中に油脂としてパーム核油分別高融点部を含有する、水中油型乳化油脂組成物が提案されている。この油脂組成物は、ホイップ時間及び口どけの点で更に改善の余地がある。
また、起泡前の状態で低温流通させる、ホイップクリームを製造するための油脂組成物として、例えば、特開２０１１−５５７５２号公報（特許文献２）には、少なくとも２種類の油脂成分を含むホイップクリーム用油脂組成物であって、（A）第１の油脂が、パーム核分別油高融点部からなり、（B）第２の油脂が、ヤシ油をランダムエステル交換処理した油脂、ヤシ油と他の油脂の混合油をランダムエステル交換処理した油脂、パーム核油と他の油脂の混合油をランダムエステル交換処理した油脂、液体油、及びパーム核油からなる群より選択される油脂であって、及び（C）油脂組成物の全トリグリセライド１００質量％に対してＣ５０のトリグリセライド含有量が２質量％以下であり、かつ油脂組成物の上昇融点が３１℃以下の油脂である、上記油脂組成物が記載されている。この油脂組成物は、良好な口どけをもたらすが、ホイップ時間の点で更に改善の余地がある。
Conventionally, it is known to use vegetable creams made from vegetable oils and fats as whipped creams used in confectionery and cooking. Since vegetable cream has the advantage of being excellent in stability and being manufactured at a relatively low cost compared to fresh cream obtained from raw milk, its consumption is large.
For the whipped cream produced from this vegetable cream, the whipped cream in a foamed state is circulated at a low temperature or in a frozen state, the whipped cream in a foamed state is circulated at room temperature, or before foaming There are things that are distributed in the state of cream and consumed within a short time after foaming.
As an oil and fat composition for producing a frozen whipped cream that is frozen and distributed in a foamed state, for example, Japanese Patent Laid-Open No. 2006-304713 (Patent Document 1) includes an oil phase part and an aqueous phase part. An oil-in-water emulsified oil / fat composition containing a palm kernel oil fractionation high melting point as an oil / fat in the oil phase part has been proposed. This fat composition has room for further improvement in terms of whipping time and mouthfeel.
Moreover, as an oil-and-fat composition for manufacturing whipped cream which distribute | circulates at low temperature in the state before foaming, for example, Unexamined-Japanese-Patent No. 2011-55752 (patent document 2) is a whipped containing at least 2 types of oil-and-fat components. An oil / fat composition for cream, wherein (A) the first oil / fat comprises a high melting point portion of palm kernel fractionated oil, and (B) the second oil / fat is obtained by subjecting the palm oil to a random transesterification treatment; Oils and fats selected from the group consisting of oils and fats obtained by random transesterification of mixed oils of other oils and fats, liquids and oils obtained by random transesterification of mixed oils of palm kernel oil and other oils and fats, , And (C) The oil / fat whose C50 triglyceride content is 2% by mass or less and the rising melting point of the oil / fat composition is 31 ° C. or less with respect to 100% by mass of the total triglyceride of the oil / fat composition. The oil or fat composition is described. This oil / fat composition provides a good mouthfeel, but there is room for further improvement in terms of whipping time.
本発明は、ホイップ時間が長く、解凍後の口どけ及び耐熱保形性に優れ、かつ凍結前と解凍後の硬度変化やオーバーラン変化が抑制された、凍結ホイップクリームを製造するための油脂組成物を提供することを目的とする。 The present invention is a fat composition for producing a frozen whipped cream having a long whipping time, excellent lip thawing and heat-resistant shape retention, and hardness and overrun changes before and after freezing are suppressed. The purpose is to provide goods.
本発明者らは、前記課題を達成するため鋭意検討した結果、パーム核ステアリン（A）と、該パーム核ステアリン以外のラウリン系非硬化油（B）と、硬化油由来の油脂（C）とを組み合わせ、かつ硬化油由来の油脂（C）の種類や量を選択することにより、凍結ホイップクリームの調製において、ホイップ時間を長くすることができ、かつ調製された凍結ホイップクリームの解凍後の口どけ及び耐熱保形性を向上できるとともに、凍結前と解凍後の硬度変化やオーバーラン変化を抑制できることを見出し、本発明を完成した。 As a result of earnest studies to achieve the above-mentioned problems, the present inventors have found that palm kernel stearin (A), lauric non-hardened oil (B) other than palm kernel stearin, and oil and fat derived from hardened oil (C) And by selecting the type and amount of oil (C) derived from hardened oil, the whipping time can be extended in the preparation of frozen whipped cream, and the mouth after thawing of the prepared frozen whipped cream The present invention has been completed by finding out that it is possible to improve the erosion and heat-resistant shape retention, and to suppress changes in hardness and overrun before freezing and after thawing.
すなわち、本発明は、以下の態様を包含する。
［1］パーム核ステアリン（A）と、該パーム核ステアリン以外のラウリン系非硬化油（B）と、硬化油由来の油脂（C）とを含む、凍結ホイップクリーム用油脂組成物であって、前記硬化油由来の油脂（C）が、
（1）ラウリン系極度硬化油（C-1）を含むか、あるいは
（2）ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）を含み、かつ該エステル交換油脂（C-2）の割合が、油脂組成物の合計質量に対して、５質量％を超えて１０質量％未満である、前記油脂組成物。
［2］ラウリン系極度硬化油（C-1）が、パーム核極度硬化油、パーム核ステアリン極度硬化油、及びヤシ極度硬化油から選択された少なくとも一種である、［1］記載の油脂組成物。
［3］エステル交換油脂（C-2）が、ハイエルシン酸菜種極度硬化油とヤシ油の混合油のエステル交換油脂である、［1］記載の油脂組成物。
［4］ラウリン系非硬化油（B）が、ヤシ油、パーム核油、又はこれらの分別油のエステル交換油脂である、［1］〜［3］のいずれか１項に記載の油脂組成物。
［5］パーム核ステアリン（A）の割合が、油脂組成物の合計質量に対して、２０〜５０質量％である、［1］〜［4］のいずれか１項に記載の油脂組成物。
［6］水相部と油相部とからなり、前記油相部が、［1］〜［5］のいずれか１項に記載の油脂組成物を含む、凍結ホイップクリーム用水中油型乳化油脂組成物。
［7］［6］記載の凍結ホイップクリーム用水中油型乳化油脂組成物の起泡化物からなる凍結ホイップクリーム。
That is, this invention includes the following aspects.
[1] An oil / fat composition for frozen whipped cream comprising palm kernel stearin (A), laurin-based non-hardened oil (B) other than palm kernel stearin, and oil / fat derived from hardened oil (C), Fats and oils derived from the hardened oil (C),
(1) Contains a lauric super hardened oil (C-1), or (2) contains a transesterified oil (C-2) of a raw oil / fat containing a high erucic acid rapeseed extremely hardened oil, and the transesterified fat (C The said fat and oil composition whose ratio of -2) exceeds 5 mass% and is less than 10 mass% with respect to the total mass of an oil and fat composition.
[2] The oil and fat composition according to [1], wherein the lauric extreme hardened oil (C-1) is at least one selected from palm core hardened oil, palm core stearin hardened oil, and palm extreme hardened oil .
[3] The oil / fat composition according to [1], wherein the transesterified oil / fat (C-2) is a transesterified oil / fat of a mixed oil of Hyerucinate rapeseed extremely hardened oil and coconut oil.
[4] The oil / fat composition according to any one of [1] to [3], wherein the lauric non-hardened oil (B) is a transesterified oil / fat of coconut oil, palm kernel oil, or a fractionated oil thereof. .
[5] The oil / fat composition according to any one of [1] to [4], wherein the proportion of the palm kernel stearin (A) is 20 to 50% by mass relative to the total mass of the oil / fat composition.
[6] An oil-in-water emulsified oil / fat composition for frozen whipped cream, comprising an aqueous phase part and an oil phase part, wherein the oil phase part comprises the oil / fat composition according to any one of [1] to [5] object.
[7] A frozen whipped cream comprising a foamed product of the oil-in-water emulsified oil / fat composition for frozen whipped cream according to [6].
本発明の凍結ホイップクリーム用油脂組成物により、従来よりもホイップ時間を長くすることができる。ホイップ時間が長いということは、所望の硬度に到達するまでの時間が長いということであり、ホイップ時の急激な硬度上昇を抑制し、所望の硬度に調整しやすいという利点がある。また、本発明の凍結ホイップクリーム用油脂組成物により、解凍後の口どけ及び耐熱保形性（ダレの抑制）に優れたホイップクリームを提供することができる。さらに、本発明の凍結ホイップクリーム用油脂組成物は、ホイップクリームの凍結前と解凍後のオーバーラン（体積増加率）の変化や硬度の変化を抑制することができる。 With the oil and fat composition for frozen whipped cream of the present invention, the whipping time can be made longer than before. The long whipping time means that it takes a long time to reach the desired hardness, and there is an advantage that a rapid increase in hardness during whipping is suppressed and the desired hardness can be easily adjusted. Moreover, the whipped cream excellent in the mouth-feeling and heat-resistant shape retention property (suppression of dripping) after thawing | decompression can be provided by the oil-fat composition for frozen whipped creams of this invention. Furthermore, the oil and fat composition for frozen whipped cream of the present invention can suppress changes in overrun (volume increase rate) and hardness before and after thawing the whipped cream.
［凍結ホイップクリーム用油脂組成物］
本発明の凍結ホイップクリーム用油脂組成物は、パーム核ステアリン（A）と、該パーム核ステアリン以外のラウリン系非硬化油（B）と、硬化油由来の油脂（C）とを含んでいる。
本発明は、硬化油由来の油脂（C）として、ラウリン系極度硬化油（C-1）を含む態様（第１の態様）と、硬化油由来の油脂（C）として、ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）を特定量含む態様（第２の態様）を包含する。以下、それぞれの態様について説明する。
[Oil composition for frozen whipped cream]
The oil and fat composition for frozen whipped cream of the present invention contains palm kernel stearin (A), laurin-based non-hardened oil (B) other than palm kernel stearin, and oil and fat (C) derived from hardened oil.
The present invention includes an embodiment (first embodiment) containing a laurin-based extremely hardened oil (C-1) as a hardened oil-derived fat (C), and a high erucic acid rapeseed extremely hardened as a hardened oil-derived fat (C). An embodiment (second embodiment) including a specific amount of transesterified oil (C-2) of raw oil containing oil is included. Each aspect will be described below.
（第１の態様）
（A）パーム核ステアリン
パーム核ステアリンとは、パーム核油を自然分別、溶剤分別、界面活性剤分別等の分別方法により、高融点部と低融点部に２分割して得られた高融点部を意味する（分別収率は３０〜５０％）。パーム核ステアリン（A）の融点範囲は、例えば、２８〜３４℃、好ましくは２９〜３３℃、さらに好ましくは３０〜３２℃である。
パーム核ステアリン（A）の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１５〜５０質量％（例えば、２０〜５０質量％）の範囲から選択するのが好ましく、一態様として、２５〜５０質量％（特に、３０〜５０質量％）が好ましい。また、他の態様として、２０〜３０質量％（特に、２０〜２５質量％）が好ましい。パーム核ステアリン（A）の割合が少なすぎると、シャープな口どけ（口に入れたときはボリュームを感じるが、すぐに溶けてなくなる口当たりの良い食感）が得られにくくなったり、耐熱保形性が低下する傾向にあり、多すぎても、口どけが低下したり、ホイップ時間が短くなる傾向にある。
(First aspect)
(A) Palm kernel stearin Palm kernel stearin is a high melting point portion obtained by dividing palm kernel oil into a high melting point portion and a low melting point portion by a fractionation method such as natural fractionation, solvent fractionation, and surfactant fractionation. (Fractionation yield is 30-50%). The melting point range of the palm kernel stearin (A) is, for example, 28 to 34 ° C, preferably 29 to 33 ° C, and more preferably 30 to 32 ° C.
The ratio of palm kernel stearin (A) is preferably selected from the range of, for example, 15 to 50% by mass (for example, 20 to 50% by mass) with respect to the total mass of the oil and fat composition for frozen whipped cream. As an aspect, 25-50 mass% (especially 30-50 mass%) is preferable. Moreover, 20-30 mass% (especially 20-25 mass%) is preferable as another aspect. If the ratio of palm kernel stearin (A) is too small, it will be difficult to obtain a sharp mouthfeel (feeling of volume when put in the mouth, but a good mouthfeel that will not dissolve immediately), or heat-resistant Tend to decrease, and even if it is too much, the mouthfeel tends to decrease and the whipping time tends to be short.
（B）パーム核ステアリン以外のラウリン系非硬化油
ラウリン系非硬化油（B）とは、ラウリン系油脂の硬化油以外のラウリン系油脂を意味する。ラウリン系非硬化油（B）としては、パーム核ステアリン以外のものから選択され、例えば、ヤシ油、パーム核油、これらの分別油（パーム核ステアリン以外の分別油）、これら１種以上のエステル交換油脂、これら２種以上の混合油が挙げられる。
前記分別油としては、典型的には、パーム核オレイン（パーム核油を自然分別、溶剤分別、界面活性剤分別等の分別方法により、高融点部と低融点部に２分割して得られた低融点部）が挙げられる。
前記エステル交換油脂は、エステル交換の方法の違いにより、ランダム（非選択的）エステル交換油脂と、選択的（指向型）エステル交換油脂に分類される。本発明では、ランダムエステル交換油脂が好ましい。ランダムエステル交換は、例えば、ナトリウムメチラート、水酸化ナトリウム等を触媒としてエステル交換を行う化学的な方法、非選択的リパーゼ等を触媒としてエステル交換を行う酵素的な方法に従って、行うことができる。特に、化学的な方法によるランダムエステル交換が、簡便であるため好ましい。
ラウリン系非硬化油（B）のなかでは、ヤシ油、パーム核油、又はこれらの分別油のエステル交換油脂（特に、ランダムエステル交換油脂）が好ましく、前記エステル交換油脂（例えば、ヤシ油のエステル交換油脂）とパーム核油の組み合わせも好ましい。
ラウリン系非硬化油（B）の融点は、特に制限なく、例えば、３０℃以下、好ましくは２９℃以下、さらに好ましくは２８℃以下（例えば、１５〜２８℃）である。
ラウリン系非硬化油（B）の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１０〜６５質量％（例えば、１０〜６０質量％）の範囲から選択するのが好ましく、一態様として、１５〜５５質量％（特に、２０〜５０質量％）が好ましい。また、他の態様として、５０〜６０質量％が好ましい。ラウリン系非硬化油（B）の割合が少なすぎると、口どけが低下する傾向にあり、多すぎると、ホイップ時間が短くなったり、耐熱保形性が低下する傾向にある。
(B) Laurin-based non-hardened oil other than palm kernel stearin Laurin-based non-hardened oil (B) means lauric-based fats and oils other than hardened oil of lauric-based fats and oils. The lauric non-hardened oil (B) is selected from those other than palm kernel stearin, such as palm oil, palm kernel oil, fractionated oils thereof (fractionated oil other than palm kernel stearin), and one or more esters thereof. Exchange oils and fats, mixed oils of two or more of these may be mentioned.
As the fractionated oil, typically, palm kernel olein (obtained by dividing the palm kernel oil into a high melting point portion and a low melting point portion by a fractionation method such as natural fractionation, solvent fractionation, and surfactant fractionation). Low melting point part).
The transesterified fats and oils are classified into random (non-selective) transesterified fats and oils and selective (directed) transesterified fats and oils depending on the transesterification method. In the present invention, random transesterified oils and fats are preferred. Random transesterification can be performed, for example, according to a chemical method in which transesterification is performed using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is performed using non-selective lipase or the like as a catalyst. In particular, random transesterification by a chemical method is preferable because it is simple.
Among the lauric non-hardened oils (B), coconut oil, palm kernel oil, or transesterified oils and fats (particularly random transesterified oils and fats) of these fractionated oils are preferable, and the transesterified oils and fats (for example, esters of coconut oil) A combination of (exchangeable oil and fat) and palm kernel oil is also preferable.
The melting point of the lauric non-cured oil (B) is not particularly limited, and is, for example, 30 ° C. or less, preferably 29 ° C. or less, more preferably 28 ° C. or less (for example, 15 to 28 ° C.).
The proportion of the lauric non-cured oil (B) is preferably selected from the range of, for example, 10 to 65% by mass (for example, 10 to 60% by mass) with respect to the total mass of the oil composition for frozen whipped cream. As one aspect, 15 to 55% by mass (particularly 20 to 50% by mass) is preferable. Moreover, 50-60 mass% is preferable as another aspect. If the proportion of the lauric non-cured oil (B) is too small, the mouth-feeling tends to decrease, and if it is too large, the whipping time tends to be shortened or the heat-resistant shape retention property tends to decrease.
（C）硬化油由来の油脂
硬化油由来の油脂（C）とは、硬化油又はそれを原料とする加工油脂（エステル交換油脂など）を意味する。硬化油由来の油脂の融点は、特に制限なく、例えば、３１℃以上、好ましくは３２℃以上（例えば、３２〜４９℃）である。
(C) Oil and fat derived from hardened oil The oil and fat (C) derived from hardened oil means hardened oil or processed oil and fat (transesterified oil and the like) using the oil as a raw material. The melting point of the oil and fat derived from the hardened oil is not particularly limited, and is, for example, 31 ° C. or higher, preferably 32 ° C. or higher (for example, 32-49 ° C.).
第１の態様は、硬化油由来の油脂（C）が、ラウリン系極度硬化油（C-1）を含むことを特徴とする。ここで、「ラウリン系極度硬化油」とは、水素添加によってラウリン系油脂の不飽和脂肪酸を完全に飽和した油脂を意味する。水素添加は、慣用の方法、例えば、「食用油製造の実際」（宮川高明著、幸書房、昭和６３年７月５日 初版第１刷発行）に記載の方法に従って行うことができる。
ラウリン系極度硬化油（C-1）の具体例としては、例えば、ヤシ油、パーム核油、若しくはこれらの分別油の極度硬化油、又はこれら２種以上の混合油が挙げられる。なかでも、パーム核極度硬化油、パーム核ステアリン極度硬化油、及びヤシ極度硬化油から選択される少なくとも一種が好ましい。特に、ホイップ時間の点からは、パーム核極度硬化油が好ましく、口どけの点からは、ヤシ極度硬化油が好ましい。
ラウリン系極度硬化油（C-1）の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、５〜３０質量％、好ましくは１０〜２５質量％である。ラウリン系極度硬化油（C-1）の割合が少なすぎると、ホイップ時間が短くなったり、耐熱保形性が低下する傾向にあり、多すぎると、口どけが低下する傾向にある。
The first aspect is characterized in that the oil and fat (C) derived from the hardened oil contains a laurin-based hardened oil (C-1). Here, the “lauric extremely hardened oil” means fats and oils that are completely saturated with unsaturated fatty acids of the lauric fats and oils by hydrogenation. Hydrogenation can be carried out according to a conventional method, for example, the method described in “Actual of edible oil production” (Takaaki Miyagawa, Koshobo, first edition issued on July 5, 1988).
Specific examples of the lauric extreme hardened oil (C-1) include, for example, extremely hardened oil of palm oil, palm kernel oil, or fractionated oil thereof, or a mixed oil of two or more of these. Especially, at least 1 type selected from palm kernel extremely hardened oil, palm kernel stearin extremely hardened oil, and palm extremely hardened oil is preferable. In particular, palm kernel extremely hardened oil is preferable from the viewpoint of whipping time, and palm extremely hardened oil is preferable from the point of mouth.
The ratio of the lauric super hardened oil (C-1) is, for example, 5 to 30% by mass, preferably 10 to 25% by mass with respect to the total mass of the oil / fat composition for frozen whipped cream. If the proportion of the lauric extremely hardened oil (C-1) is too small, the whipping time tends to be short or the heat-resistant shape retention property tends to decrease, and if it is too large, the mouthfeel tends to decrease.
第１の態様における硬化油由来の油脂（C）は、ラウリン系極度硬化油（C-1）単独であってもよいが、ラウリン系極度硬化油（C-1）と他の油脂の混合油であってもよい。該混合油における他の油脂としては、例えば、ヤシ油、パーム核油、又はこれらの分別油の部分硬化油（ラウリン系部分硬化油）、ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂が挙げられる。
前記例示の「部分硬化油」とは、水素添加によって不飽和脂肪酸を部分的に飽和した油脂を意味する。また、前記例示の「ハイエルシン酸菜種極度硬化油」とは、エルシン酸含量の多い菜種油（例えば、エルシン酸を２０〜６０質量％含む菜種油）の極度硬化油を意味する。
ラウリン系極度硬化油（C-1）と組み合わせる他の油脂のなかでは、ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）（特に、ランダムエステル交換油脂）が好ましい。エステル交換油脂（C-2）の原料油脂は、通常、ハイエルシン酸菜種極度硬化油と他の原料油脂の混合油である。該混合油における他の原料油脂としては、例えば、ラウリン系油脂（ヤシ油、パーム核油、これらの分別油又は硬化油など）、パーム系油脂（パーム油、その分別油又は硬化油など）、液状油脂（大豆油、コーン油、綿実油、オリーブ油、ヒマワリ油、落花生油、米油、紅花油、これらの硬化油など）、これらの組み合わせが挙げられる。なかでも、ラウリン系油脂が好ましく、特に、ヤシ油が好ましい。なお、上記混合油中のハイエルシン酸菜種極度硬化油の割合は、口どけの点から、６０質量％以下であるのが好ましく、５０質量％以下であるのがより好ましい。
ラウリン系極度硬化油（C-1）と組み合わせる他の油脂の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１〜５質量％である。
The oil and fat (C) derived from the hardened oil in the first embodiment may be a laurin-based extremely hardened oil (C-1) alone, or a mixed oil of laurin-based extremely hardened oil (C-1) and other fats and oils. It may be. As other fats and oils in the mixed oil, for example, coconut oil, palm kernel oil, or a partially hardened oil of these fractionated oils (laurin-based partially hardened oil), a transesterified fat or oil of a raw oil or fat containing a high erucic acid rapeseed extremely hardened oil Is mentioned.
The above-mentioned “partially hardened oil” means fats and oils partially saturated with unsaturated fatty acids by hydrogenation. Moreover, the above-exemplified “high erucic acid rapeseed extremely hardened oil” means an extremely hardened oil of rapeseed oil having a high erucic acid content (for example, rapeseed oil containing 20 to 60% by mass of erucic acid).
Among other fats and oils to be combined with the lauric extremely hardened oil (C-1), transesterified fats and oils (C-2) (particularly random transesterified fats and oils) of raw oils and fats containing Hyerucinate rapeseed extremely hardened oil are preferable. The raw oil and fat of the transesterified oil and fat (C-2) is usually a mixed oil of Hyerucinate rapeseed extremely hardened oil and other raw oil and fat. As other raw material fats and oils in the mixed oil, for example, lauric fats and oils (coconut oil, palm kernel oil, fractionated oils or hardened oils thereof), palm oils and fats (palm oil, fractionated oils or hardened oils thereof), Liquid oils (soybean oil, corn oil, cottonseed oil, olive oil, sunflower oil, peanut oil, rice oil, safflower oil, these hardened oils, etc.), and combinations thereof. Of these, lauric fats and oils are preferable, and coconut oil is particularly preferable. In addition, the ratio of the high erucic acid rapeseed extremely hardened oil in the mixed oil is preferably 60% by mass or less, and more preferably 50% by mass or less from the point of view.
The ratio of the other fats and oils combined with the lauric super hardened oil (C-1) is, for example, 1 to 5% by mass with respect to the total mass of the oil and fat composition for frozen whipped cream.
（D）その他の油脂
第１の態様における凍結ホイップクリーム用油脂組成物は、本発明の効果を阻害しない限り、パーム核ステアリン（A）、ラウリン系非硬化油（B）、及び硬化油由来の油脂（C）に加えて、その他の油脂（D）を含んでもよい。その他の油脂（D）としては、例えば、パーム系非硬化油［例えば、パーム油又はその分別油］、液状非硬化油［例えば、大豆油、菜種油（ハイオレイック菜種油など）、コーン油、綿実油、オリーブ油、ヒマワリ油（ハイオレイックヒマワリ油など）、落花生油、米油、紅花油］が挙げられる。これらの油脂のうち、口どけの点から、液状非硬化油が好ましく、その中でも酸化安定性の面から、ハイオレイック菜種油（例えば、オレイン酸含量６５質量％以上の菜種油）、ハイオレイックヒマワリ油（例えば、オレイン酸含量６５質量％以上のヒマワリ油）などが好ましい。その他の油脂（D）は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１〜２０質量％であり、好ましくは１〜１０質量％である。
(D) Other fats and oils The fat and oil composition for frozen whipped cream in the first aspect is derived from palm kernel stearin (A), lauric non-hardened oil (B), and hardened oil as long as the effects of the present invention are not impaired. In addition to fats and oils (C), other fats and oils (D) may be included. Other fats and oils (D) include, for example, palm-based non-cured oil [for example, palm oil or fractionated oil thereof], liquid non-cured oil [for example, soybean oil, rapeseed oil (such as high oleic rapeseed oil), corn oil, cottonseed oil, olive oil , Sunflower oil (such as high oleic sunflower oil), peanut oil, rice oil, safflower oil]. Among these oils and fats, liquid non-cured oil is preferable from the point of mouth. Among them, from the viewpoint of oxidation stability, high oleic rapeseed oil (for example, rapeseed oil having an oleic acid content of 65% by mass or more), high oleic sunflower oil ( For example, sunflower oil having an oleic acid content of 65% by mass or more is preferred. Other fats and oils (D) are 1-20 mass% with respect to the total mass of the oil-fat composition for frozen whipped cream, Preferably it is 1-10 mass%.
（第２の態様）
第２の態様におけるパーム核ステアリン（A）、ラウリン系非硬化油（B）、及びその他の油脂（D）は、第１の態様と同様であるが、第２の態様における硬化油由来の油脂（C）が、第１の態様とは異なる。
第２の態様は、硬化油由来の油脂（C）が、ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）を含んでおり、かつ前記エステル交換油脂（C-2）の割合が、凍結ホイップクリーム用油脂組成物の合計質量に対して、５質量％を超え１０質量％未満であることを特徴とする。
エステル交換油脂（C-2）は、第１の態様において、ラウリン系極度硬化油（C-1）と組み合わせる他の油脂として記載したエステル交換油脂（C-2）と同様であり、好ましい成分は、同様に、ハイエルシン酸菜種極度硬化油とラウリン系油脂（特に、ヤシ油）の混合油のエステル交換油脂（特に、ランダムエステル交換油脂）である。
エステル交換油脂（C-2）の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、５質量％を超え１０質量％未満の範囲にあればよく、６〜９質量％であることが好ましい。エステル交換油脂（C-2）の割合が少なすぎると、ホイップ時間が短くなったり、耐熱保形性が低下する傾向にあり、多すぎると、口どけが低下したり、凍結前と解凍後の硬度変化が増大する傾向にある。
(Second aspect)
The palm kernel stearin (A), the lauric non-hardened oil (B), and the other fats and oils (D) in the second aspect are the same as in the first aspect, but the fats and oils derived from the hardened oil in the second aspect (C) is different from the first embodiment.
2nd aspect WHEREIN: Fat and oil (C) derived from hydrogenated oil contains transesterified fats and oils (C-2) of the raw material fats and oils containing Hyerucinate rapeseed extremely hardened oil, and said transesterified fats and oils (C-2) Is more than 5% by mass and less than 10% by mass with respect to the total mass of the oil / fat composition for frozen whipped cream.
The transesterified fat / oil (C-2) is the same as the transesterified fat / oil (C-2) described as the other fat in combination with the laurin-based extremely hardened oil (C-1) in the first embodiment, and preferred components are: Similarly, it is a transesterified oil (especially random transesterified oil and fat) of a mixed oil of Hyelsic acid rapeseed extremely hardened oil and lauric oil (especially coconut oil).
The ratio of the transesterified oil / fat (C-2) may be in the range of more than 5% by mass and less than 10% by mass and 6-9% by mass with respect to the total mass of the oil / fat composition for frozen whipped cream. Is preferred. If the ratio of the transesterified oil (C-2) is too small, the whipping time tends to be shortened or the heat-resistant shape retention tends to decrease. Hardness change tends to increase.
第２の態様における硬化油由来の油脂（C）は、エステル交換油脂（C-2）単独であってもよいが、エステル交換油脂（C-2）と他の油脂の混合油であってもよい。該混合油における他の油脂としては、例えば、第１の態様で記載したラウリン系極度硬化油（C-1）、ラウリン系部分硬化油が挙げられる。
エステル交換油脂（C-2）と組み合わせる他の油脂の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１〜３０質量％、好ましくは５〜３０質量％（例えば、１０〜２５質量％）であってもよい。
The oil and fat (C) derived from the hardened oil in the second aspect may be a transesterified oil and fat (C-2) alone, or may be a mixed oil of the transesterified oil and fat (C-2) and other fats and oils. Good. Examples of the other fats and oils in the mixed oil include laurin-based extremely hardened oil (C-1) and laurin-based partially hardened oil described in the first embodiment.
The ratio of the other fats and oils combined with the transesterified fat and oil (C-2) is, for example, 1 to 30% by mass, preferably 5 to 30% by mass (for example, 10%) with respect to the total mass of the oil and fat composition for frozen whipped cream. ˜25 mass%).
（凍結ホイップクリーム用油脂組成物の物性）
本発明の凍結ホイップクリーム用油脂組成物の融点は、３３℃以下であることが好ましく、３２℃以下（例えば、２５〜３２℃）であることがより好ましい。融点が高すぎると、口どけが低下する傾向にある。
また、本発明の凍結ホイップクリーム用油脂組成物の固体脂含量（ＳＦＣ）は、特に制限されないが、２５℃で３５以上であり、かつ３５℃で０であるのが好ましい。このようなＳＦＣを有する凍結ホイップクリーム用油脂組成物により、耐熱保形性を持ちつつもシャープな口どけを付与することができる。
(Physical properties of oil composition for frozen whipped cream)
The melting point of the oil / fat composition for frozen whipped cream of the present invention is preferably 33 ° C. or lower, and more preferably 32 ° C. or lower (eg, 25 to 32 ° C.). If the melting point is too high, the mouthfeel tends to decrease.
Moreover, the solid fat content (SFC) of the oil and fat composition for frozen whipped cream of the present invention is not particularly limited, but is preferably 35 or more at 25 ° C and 0 at 35 ° C. With the oil and fat composition for frozen whipped cream having such SFC, a sharp mouthfeel can be imparted while having heat-resistant shape retention.
［凍結ホイップクリーム用水中油型乳化油脂組成物］
本発明の凍結ホイップクリーム用水中油型乳化油脂組成物は、水相部と油相部からなり、本発明の凍結ホイップクリーム用油脂組成物を油相部に含むことを特徴とする。また、該水中油型乳化油脂組成物は、油相部又は水相部に、各種添加剤、例えば、乳化剤、乳化安定剤、増粘安定剤、甘味剤、乳成分、保存料、着色料、香料、酸化防止剤、ｐＨ調整剤などを含んでいてもよい。これらの添加剤は、単独で又は二種以上組み合わせて使用できる。これらの添加剤のうち、乳化剤、乳化安定剤、増粘安定剤、甘味剤、乳成分が汎用される。
本発明の代表的な凍結ホイップクリーム用水中油型乳化油脂組成物は、凍結ホイップクリーム用油脂組成物及び乳化剤を含む油相部と、水、乳化安定剤、増粘安定剤、甘味剤、及び乳成分を含む水相部からなる。
乳化剤としては、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル（例えば、酢酸モノグリセリド、乳酸モノグリセリド、クエン酸モノグリセリド、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリドなどの有機酸モノグリセリド）、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、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（例えば、大豆レシチン、卵黄レシチン）、酵素分解レシチン、これらの組み合わせなどが例示できる。乳化剤の割合は、水相に対する油相の分散性に応じて適宜選択でき、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、０．３〜１．５質量％である。
乳化安定剤としては、メタリン酸ナトリウム、クエン酸三ナトリウムなどが例示できる。乳化安定剤の割合は、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、０．０１〜１質量％である。
増粘安定剤としては、カラギナン（κ−カラギナンなど）、ローカストビーンガム、グアーガム、セルロース、これらの組み合わせなどが例示できる。増粘安定剤の割合は、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、０．００１〜１質量部である。
甘味剤としては、単糖（例えば、ブドウ糖、果糖）、二糖類（例えば、麦芽糖、乳糖、ショ糖、砂糖（上白糖、グラニュー糖など）、トレハロース）、オリゴ糖、澱粉分解物（例えば、水飴、粉飴）、液糖、糖アルコール（例えば、ソルビトール、マルチトール、エリスリトール、キシリトール）、これらの組み合わせなどが例示できる。甘味剤の割合は、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、１〜３０質量％である。
乳成分としては、脱脂粉乳、カゼイン、カゼインナトリウム、これらの組み合わせなどが例示できる。乳成分の割合は、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、１〜１０質量％である。
油相部と水相部の割合（質量比）は、例えば、２０／８０〜５０／５０、好ましくは３０／７０〜４５／５５である。
[Oil-in-water emulsified oil / fat composition for frozen whipped cream]
The oil-in-water emulsified oil / fat composition for frozen whipped cream of the present invention comprises an aqueous phase part and an oil phase part, and contains the oil / fat composition for frozen whipped cream of the present invention in the oil phase part. The oil-in-water emulsified oil / fat composition has various additives such as an emulsifier, an emulsion stabilizer, a thickening stabilizer, a sweetener, a milk component, a preservative, a colorant in the oil phase part or the water phase part. A fragrance, an antioxidant, a pH adjuster and the like may be included. These additives can be used alone or in combination of two or more. Of these additives, emulsifiers, emulsion stabilizers, thickening stabilizers, sweeteners, and milk components are commonly used.
A typical oil-in-water emulsified oil / fat composition for frozen whipped cream according to the present invention comprises an oil phase part comprising a frozen whipped cream oil / fat composition and an emulsifier, water, an emulsion stabilizer, a thickening stabilizer, a sweetener, and milk. Consists of an aqueous phase containing components.
As the emulsifier, propylene glycol fatty acid ester, glycerin fatty acid ester (for example, organic acid monoglyceride such as acetic acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride), polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan Examples include fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (eg, soy lecithin, egg yolk lecithin), enzymatically decomposed lecithin, and combinations thereof. The proportion of the emulsifier can be appropriately selected according to the dispersibility of the oil phase with respect to the aqueous phase, and is, for example, 0.3 to 1.5% by mass with respect to the total mass of the oil-in-water emulsified oil / fat composition for frozen whipped cream. .
Examples of the emulsion stabilizer include sodium metaphosphate and trisodium citrate. The ratio of an emulsion stabilizer is 0.01-1 mass% with respect to the total mass of the oil-in-water type emulsion oil-fat composition for frozen whipped creams, for example.
Examples of the thickening stabilizer include carrageenan (such as κ-carrageenan), locust bean gum, guar gum, cellulose, and combinations thereof. The ratio of the thickening stabilizer is, for example, 0.001 to 1 part by mass with respect to the total mass of the oil-in-water emulsified oil / fat composition for frozen whipped cream.
Sweeteners include monosaccharides (eg, glucose, fructose), disaccharides (eg, maltose, lactose, sucrose, sugar (upper white sugar, granulated sugar, etc.), trehalose), oligosaccharides, starch degradation products (eg, starch syrup) ), Liquid sugar, sugar alcohol (for example, sorbitol, maltitol, erythritol, xylitol), combinations thereof, and the like. The ratio of a sweetening agent is 1-30 mass% with respect to the total mass of the oil-in-water type emulsified oil-fat composition for frozen whipped creams, for example.
Examples of milk components include skim milk powder, casein, sodium caseinate, and combinations thereof. The ratio of a milk component is 1-10 mass% with respect to the total mass of the oil-in-water type emulsified oil-fat composition for frozen whipped creams, for example.
The ratio (mass ratio) of the oil phase part and the water phase part is, for example, 20/80 to 50/50, preferably 30/70 to 45/55.
凍結ホイップクリーム用水中油型乳化油脂組成物は、慣用の方法により製造できる。以下、代表的な製造例を示すが、本発明はかかる例に限定されるものではない。まず、パーム核ステアリン（A）、ラウリン系非硬化油（B）、及び、硬化油由来の油脂（C）を含む油脂組成物を融解混合等により調製する。この混合油に、レシチン、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル等の乳化剤等の任意の添加剤を加え、混合して油相を調製する。一方、水相部として、水に、乳化安定剤、増粘安定剤、乳蛋白等の任意の添加剤を加えた後、これらを分散させて水相を調製する。５０〜８５℃にて油相と水相を混合させ、殺菌を兼ね予備乳化を行う。次いで１２０〜１５０kg/cm2の圧力下で均質化を行う。その後５〜１０℃にまで冷却し、６〜２４時間程度エージングを行う。 The oil-in-water emulsified oil / fat composition for frozen whipped cream can be produced by a conventional method. Hereinafter, representative production examples will be shown, but the present invention is not limited to such examples. First, an oil / fat composition containing palm kernel stearin (A), lauric non-hardened oil (B), and oil / fat (C) derived from hardened oil is prepared by melting and mixing. Arbitrary additives such as emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, and glycerin fatty acid ester are added to this mixed oil and mixed to prepare an oil phase. On the other hand, after adding arbitrary additives, such as an emulsion stabilizer, a thickening stabilizer, milk protein, to water as an aqueous phase part, these are disperse | distributed and an aqueous phase is prepared. The oil phase and the aqueous phase are mixed at 50 to 85 ° C., and pre-emulsification is performed for sterilization. Then homogenization is carried out under a pressure of 120 to 150 kg / cm 2 . Thereafter, it is cooled to 5 to 10 ° C. and aged for 6 to 24 hours.
［凍結ホイップクリーム］
本発明の凍結ホイップクリームは、本発明の凍結ホイップクリーム用水中油型乳化油脂組成物の起泡化物からなる。
本発明の凍結ホイップクリームは、解凍後の口どけが極めて優れている。また、本発明の凍結ホイップクリームは、解凍後の耐熱保形性に優れており、例えば、３０℃で２時間置いたときのダレ（幅の広がり）は、３ｍｍ未満であり、好ましくは２ｍｍ以下である。
さらに、本発明の凍結ホイップクリームは、凍結前と解凍後のオーバーラン変化や硬度変化を小さくすることができる。凍結前と解凍後のオーバーラン変化は、例えば、２０％未満であり、凍結前と解凍後の硬度変化は、例えば、２０未満である。
[Frozen whipped cream]
The frozen whipped cream of the present invention comprises a foamed product of the oil-in-water emulsified oil / fat composition for frozen whipped cream of the present invention.
The frozen whipped cream of the present invention has an extremely excellent mouthfeel after thawing. The frozen whipped cream of the present invention is excellent in heat-resistant shape retention after thawing. For example, the sag (width expansion) when placed at 30 ° C. for 2 hours is less than 3 mm, preferably 2 mm or less. It is.
Furthermore, the frozen whipped cream of the present invention can reduce the change in overrun and the change in hardness before freezing and after thawing. The change in overrun before freezing and after thawing is, for example, less than 20%, and the change in hardness before and after freezing is, for example, less than 20.
本発明の凍結ホイップクリームは、慣用の方法、例えば、本発明の凍結ホイップクリーム用水中油型乳化油脂組成物をホイップ（起泡化）する工程（ホイップ工程）及び起泡化物を凍結する工程（凍結工程）を含む方法により、調製できる。
ホイップ工程において、前記水中油型乳化組成物のホイップ方法は、前記水中油型乳化組成物を氷浴で冷却しながら、慣用の装置、例えば、ホバートミキサーにより、ホイップする方法が挙げられる。本発明では、ホイップ時間を長くすることができ、ホイップ時間（硬度１２０±１０に達するまでの時間）は、例えば、１０分以上である。
凍結工程において、凍結方法は、例えば、ホイップ工程により得られたホイップクリ―ム（起泡化物）を−２０℃以下に冷却する方法が挙げられる。
The frozen whipped cream of the present invention is prepared by a conventional method, for example, a step of whipping (foaming) the oil-in-water emulsified oil / fat composition for frozen whipped cream of the present invention (whipping step) and a step of freezing the foamed product (freezing). It can be prepared by a method comprising a step).
In the whipping step, the method of whipping the oil-in-water emulsion composition includes a method of whipping the oil-in-water emulsion composition with a conventional apparatus such as a Hobart mixer while cooling the oil-in-water emulsion composition in an ice bath. In the present invention, the whipping time can be increased, and the whipping time (time until the hardness reaches 120 ± 10) is, for example, 10 minutes or more.
In the freezing step, examples of the freezing method include a method of cooling the whipped cream (foamed product) obtained in the whipping step to −20 ° C. or lower.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。なお、特に断わりのない限り、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. Unless otherwise specified, “part” means “part by mass”.
［油脂組成物の原料］
実施例及び比較例の油脂組成物の原料油脂は、以下の通りである。
油脂Ａ：パーム核ステアリン［パーム核油を自然分別方法により高融点部と低融点部に２分割して得られた高融点部を脱色、脱臭することにより得た（融点３１℃）］
油脂Ｂ１：エステル交換ヤシ油［ヤシ油を、０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、非選択的エステル交換反応を行い、脱色、脱臭することにより得た（融点２８℃）］
油脂Ｂ２：パーム核油［パーム核油を、脱色、脱臭することにより得た（融点２６℃）］
油脂Ｂ３：ヤシ油［ヤシ油を、脱色、脱臭することにより得た（融点２５℃）］
油脂Ｃ−１−１：パーム核極度硬化油［パーム核油の極度硬化処理を行い、脱色、脱臭することにより得た（融点４０℃）］
油脂Ｃ−１−２：パーム核ステアリン極度硬化油［油脂Ａの極度硬化処理を行い、脱色、脱臭することにより得た（融点３５℃）］
油脂Ｃ−１−３：ヤシ極度硬化油［ヤシ油の極度硬化処理を行い、脱色、脱臭することにより得た（融点３２℃）］
油脂Ｃ−２−１：ヤシ油とハイエルシン酸菜種極度硬化油のエステル交換油脂［ハイエルシン酸菜種油（エルシン酸含量約４６％）の極度硬化処理を行い、得られた極度硬化油とヤシ油を１：１の質量比で混合し、この混合油を、０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、非選択的エステル交換反応を行い、脱色、脱臭することにより得た（融点４６．５℃）］
油脂Ｄ：ハイオレイック菜種油［ハイオレイック菜種油を、脱色、脱臭することにより得た］
[Oil composition]
The raw material fats and oils of the fat and oil compositions of Examples and Comparative Examples are as follows.
Fat A: Palm kernel stearin [obtained by decolorizing and deodorizing a high melting point portion obtained by dividing palm kernel oil into a high melting point portion and a low melting point portion by a natural separation method (melting point: 31 ° C.)]
Fat and oil B1: Transesterified coconut oil [obtained by decolorizing and deodorizing coconut oil using 0.12% sodium methylate as a catalyst, performing non-selective transesterification at 90 ° C. for 30 minutes (melting point 28 ℃)]
Fat B2: Palm kernel oil [obtained by decolorizing and deodorizing palm kernel oil (melting point: 26 ° C.)]
Fat B3: Coconut oil [obtained by decolorizing and deodorizing coconut oil (melting point: 25 ° C.)]
Fat and oil C-1-1: Palm kernel extremely hardened oil [obtained by carrying out extreme hardening treatment of palm kernel oil, decolorizing and deodorizing (melting point 40 ° C.)]
Fat and oil C-1-2: Palm kernel stearin extremely hardened oil [obtained by subjecting oil and fat A to extremely hardened, decolorized and deodorized (melting point 35 ° C.)]
Fat and oil C-1-3: Palm extremely hardened oil [obtained by carrying out extremely hardening treatment of palm oil, decolorizing and deodorizing (melting point: 32 ° C.)]
Fat and oil C-2-1: Transesterified oil and fat of coconut oil and Hyersic acid rapeseed extremely hardened oil [Highly hardened rapeseed oil (Elcinic acid content of about 46%), and the resulting extremely hardened oil and coconut oil 1 The mixed oil was obtained by decolorizing and deodorizing by performing non-selective transesterification reaction at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst. Melting point 46.5 ° C.)]
Oil D: High oleic rapeseed oil [obtained by decolorizing and deodorizing high oleic rapeseed oil]
［ホイップクリームの調製］
表１に示す配合の油脂組成物（油脂合計30.472部）に、大豆レシチン0.188部、シュガーエステル0.076部、ソルビタン脂肪酸エステル0.076部、及び乳酸モノグリセライド0.188部を加え、油相を調製した。一方、水39.875部に、脱脂粉乳3部、液糖15部、上白糖10部、カゼインNa１部、メタリン酸Na0.1部、及び増粘多糖類（k-カラギナン）0.025部を加えた後、分散させて水相を調製した。８５℃において、２０分間かけて、油相と水相を混合し、予備乳化を行った。次いで１５０kg/cm2、２０kg/cm2の圧力下で均質化した。その後１０℃に冷却して、５℃で１晩エージングを行い、水中油型乳化油脂組成物（クリーム）を得た。５℃において、ホバートミキサーにて、該クリームを硬度が１２０±１０に達するまでホイップし、実施例及び比較例のホイップクリームを得た。
[Preparation of whipped cream]
An oil phase was prepared by adding 0.188 part of soybean lecithin, 0.076 part of sugar ester, 0.076 part of sorbitan fatty acid ester, and 0.188 part of lactic acid monoglyceride to the oil and fat composition (total fat and oil: 30.472 parts) blended as shown in Table 1. On the other hand, after adding 3 parts of skim milk powder, 15 parts of liquid sugar, 10 parts of super white sugar, 1 part of sodium caseinate, 0.1 part of sodium metaphosphate, and 0.025 part of thickening polysaccharide (k-carrageenan) to 39.875 parts of water, An aqueous phase was prepared by dispersing. At 85 ° C., an oil phase and an aqueous phase were mixed for 20 minutes, and preliminary emulsification was performed. Subsequently, it homogenized under the pressure of 150 kg / cm 2 and 20 kg / cm 2 . Thereafter, the mixture was cooled to 10 ° C. and aged at 5 ° C. overnight to obtain an oil-in-water emulsified oil / fat composition (cream). At 5 ° C., the cream was whipped with a Hobart mixer until the hardness reached 120 ± 10 to obtain whipped creams of Examples and Comparative Examples.
［凍結ホイップクリームの評価］
（１）ホイップ時間
ホイップを開始してから硬度が１２０±１０に達するまでの時間（１０分立てまでの時間）を測定し、該時間をホイップ時間とした。ホイップ時間が１０分以上であれば「○」、１０分未満であれば「×」と評価した。
（２）凍結前のオーバーラン
凍結前のオーバーラン（体積増加率、単位％）は、下記式：
[（所定体積の水の重量）/（水と同体積のホイップクリームの重量）−１]×１００
に従って、計算した。
（３）オーバーランの変化量
ホイップクリームを三角袋に詰め、−２０℃で３日以上凍結した後、５℃にて解凍した。解凍してから３日後にそれぞれ絞り、（２）と同様の式に従って、オーバーランを計算した。該計算値から凍結前のオーバーランの計算値を差し引くことにより、オーバーランの変化量を計算した。オーバーランの変化量が±２０未満であれば「○」、±２０以上であれば「×」と評価した。
（４）硬度の変化量
ホイップ直後の硬度と、（３）と同様に凍結解凍してから３日後の硬度を、ミクロペネメーター（RI GOSHA製のPENETRO METER、円錐１ｇ）にて測定し、後者の硬度から前者の硬度を差し引くことにより、硬度の変化量を計算した。硬度の変化量が±２０未満であれば「○」、±２０以上であれば「×」と評価した。
（５）ダレ
ホイップクリームを三角袋に詰め、−２０℃で３日以上凍結した後、５℃にて解凍した。解凍してから１日後のホイップクリームを、直径が３０〜４０ｍｍ、重量が５〜７ｇの範囲で、シャーレに絞り、３０℃で２時間保管した後、最初に絞った状態からの幅の広がり（ダレ）を測定した。ダレが３ｍｍ未満であれば「○」、３ｍｍ以上であれば「×」と評価した。
（６）口どけ
専門パネラー５〜７名が、解凍して１日後のホイップクリームを食し、口どけを下記の５段階の基準により採点し、平均点が４以上であれば「○」、４未満であれば「×」と評価した。
５…非常に良好
４…良好
３…普通
２…やや悪い
１…非常に悪い
[Evaluation of frozen whipped cream]
(1) Whip time The time from when whipping was started until the hardness reached 120 ± 10 (time until 10 minutes standing) was measured, and this time was defined as the whipping time. When the whipping time was 10 minutes or more, “◯” was evaluated, and when it was less than 10 minutes, “×” was evaluated.
(2) Overrun before freezing Overrun before freezing (volume increase rate, unit%) is expressed by the following formula:
[(Weight of a predetermined volume of water) / (weight of whipped cream of the same volume as water) -1] × 100
According to the calculation.
(3) Overrun change amount Whipped cream was packed in a triangular bag, frozen at −20 ° C. for 3 days or more, and then thawed at 5 ° C. Three days after thawing, each was squeezed, and overrun was calculated according to the same formula as (2). The amount of change in overrun was calculated by subtracting the calculated value of overrun before freezing from the calculated value. When the amount of change in overrun was less than ± 20, it was evaluated as “◯”, and when it was ± 20 or more, it was evaluated as “x”.
(4) Change in hardness The hardness immediately after whipping and the hardness after 3 days after freezing and thawing as in (3) were measured with a micro penemeter (PENETRO METER made by RI GOSHA, cone 1 g). The amount of change in hardness was calculated by subtracting the former hardness from the hardness. When the amount of change in hardness was less than ± 20, it was evaluated as “◯”, and when it was ± 20 or more, it was evaluated as “x”.
(5) Dare Whipped cream was packed in a triangular bag, frozen at −20 ° C. for 3 days or more, and then thawed at 5 ° C. One day after thawing, the whipped cream was squeezed into a petri dish with a diameter of 30 to 40 mm and a weight of 5 to 7 g, stored at 30 ° C. for 2 hours, and then expanded from the first squeezed state ( Sag) was measured. When the sagging was less than 3 mm, “◯” was evaluated, and when the sagging was 3 mm or more, “x” was evaluated.
(6) Mouthing 5 to 7 expert panelists will eat the whipped cream one day after thawing and score the mouthing according to the following five-step criteria. If it was less than "x", it evaluated as "x".
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... very bad
［凍結ホイップクリームの原料の油脂組成物の評価］
（１）融点
基準油脂分析法（2.2.4.2-1996 融点 上昇融点）に準じて測定した。
（２）ＳＦＣ（固体脂含量）
基準油脂分析法（2.2.9-2003 固体脂含量 NMR法）に準じて測定した。
[Evaluation of oil composition of frozen whipped cream]
(1) Melting point Measured according to the standard fat and oil analysis method (2.2.4.2-1996 melting point, rising melting point).
(2) SFC (solid fat content)
Measured according to the standard fat analysis method (2.2.9-2003 solid fat content NMR method).
［評価結果］
実施例及び比較例のホイップクリーム及びその原料の油脂組成物の評価結果を、表１〜３に示す。
The evaluation result of the whipped cream of an Example and a comparative example and the fat composition of the raw material is shown to Tables 1-3.
表１〜表３の結果から明らかな通り、比較例１〜９の油脂組成物と比べて、実施例１〜〜７の油脂組成物（本発明の第１の態様）並びに実施例８の油脂組成物（本発明の第２の態様）は、ホイップ時間が長く、解凍後の口どけ及び耐熱保形性（ダレの抑制）にも優れており、かつ凍結前と解凍後のオーバーラン変化及び硬度変化を抑制できる。 As is clear from the results of Tables 1 to 3, the oil and fat compositions of Examples 1 to 7 (the first aspect of the present invention) and the oil and fat of Example 8 are compared with the oil and fat compositions of Comparative Examples 1 to 9. The composition (second aspect of the present invention) has a long whipping time, is excellent in mouth-out after thawing and heat-resistant shape retention (suppression of dripping), and changes in overrun before freezing and after thawing Changes in hardness can be suppressed.
本発明の油脂組成物は、凍結ホイップクリームの調製において、ホイップ時間を長くすることができ、調製された凍結ホイップクリームの解凍後の口どけ及び耐熱保形性を向上することができる。また、本発明の油脂組成物は、ホイップクリームの凍結前及び解凍後のオーバーラン変化や硬度変化を抑制することができる。従って、本発明の油脂組成物は、凍結ホイップクリーム用として好適に使用できる。 In the preparation of a frozen whipped cream, the oil and fat composition of the present invention can increase the whipping time, and can improve the mouth-feeling and heat-resistant shape retention after thawing of the prepared frozen whipped cream. Moreover, the oil-and-fat composition of this invention can suppress the overrun change and hardness change before freezing of a whipped cream and after thawing | decompression. Therefore, the oil and fat composition of the present invention can be suitably used for frozen whipped cream.
Claims (7)
前記硬化油由来の油脂（C）が、
（1）ラウリン系極度硬化油（C-1）を含むか、あるいは
（2）ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）を含み、かつ該エステル交換油脂（C-2）の割合が、油脂組成物の合計質量に対して、５質量％を超えて１０質量％未満である、
前記油脂組成物。 An oil / fat composition for frozen whipped cream comprising palm kernel stearin (A), laurin-based non-cured oil other than palm kernel stearin (B), and oil and fat derived from hardened oil (C),
Fats and oils derived from the hardened oil (C),
(1) Contains a lauric super hardened oil (C-1), or (2) contains a transesterified fat (C-2) of a raw oil / fat containing a high erucic acid rapeseed extremely hardened oil, and the transesterified fat (C -2) is more than 5% by mass and less than 10% by mass with respect to the total mass of the oil and fat composition,
The oil / fat composition.
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| CN107853408A (en) * | 2017-10-11 | 2018-03-30 | 上海海融食品科技股份有限公司 | A kind of freeze-resistant fat or oil composition and its production and use |
| WO2018139323A1 (en) * | 2017-01-30 | 2018-08-02 | 太陽油脂株式会社 | Oil and fat composition for whipped cream |
| JP2020068699A (en) * | 2018-10-30 | 2020-05-07 | 太陽油脂株式会社 | Oil/fat composition for frozen whipped cream |
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| WO2009130928A1 (en) * | 2008-04-24 | 2009-10-29 | 日清オイリオグループ株式会社 | Oil-and-fat composition, and oil-in-water emulsion comprising the oil-and-fat composition |
| JP2009284869A (en) * | 2008-05-30 | 2009-12-10 | Taiyo Yushi Kk | Oil-in-water emulsified oil-and-fat composition for whipped-cream |
| JP2011055752A (en) * | 2009-09-09 | 2011-03-24 | Taiyo Yushi Kk | Oil-and-fat composition for whipped cream |
| JP2012065580A (en) * | 2010-09-22 | 2012-04-05 | Taiyo Yushi Kk | Oil-and-fat composition for whipped cream |
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| WO2018139323A1 (en) * | 2017-01-30 | 2018-08-02 | 太陽油脂株式会社 | Oil and fat composition for whipped cream |
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| CN107853408B (en) * | 2017-10-11 | 2021-04-09 | 上海海融食品科技股份有限公司 | Freezing-resistant grease composition and preparation method and application thereof |
| JP2020068699A (en) * | 2018-10-30 | 2020-05-07 | 太陽油脂株式会社 | Oil/fat composition for frozen whipped cream |
| WO2020090208A1 (en) * | 2018-10-30 | 2020-05-07 | 太陽油脂株式会社 | Oil or fat composition for frozen whipped cream |
| JP7382709B2 (en) | 2018-10-30 | 2023-11-17 | 太陽油脂株式会社 | Oil and fat composition for frozen whipped cream |
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