JP2019106947A - Fat composition for purine - Google Patents
Fat composition for purine Download PDFInfo
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- JP2019106947A JP2019106947A JP2017242751A JP2017242751A JP2019106947A JP 2019106947 A JP2019106947 A JP 2019106947A JP 2017242751 A JP2017242751 A JP 2017242751A JP 2017242751 A JP2017242751 A JP 2017242751A JP 2019106947 A JP2019106947 A JP 2019106947A
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- Prior art keywords
- oil
- fat
- palm
- pudding
- melting point
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000203 mixture Substances 0.000 title claims abstract description 64
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 title abstract description 12
- 238000002844 melting Methods 0.000 claims abstract description 64
- 230000008018 melting Effects 0.000 claims abstract description 63
- 230000000630 rising effect Effects 0.000 claims abstract description 20
- 235000011962 puddings Nutrition 0.000 claims description 96
- 239000007764 o/w emulsion Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 6
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 abstract description 20
- 125000004185 ester group Chemical group 0.000 abstract 4
- 239000003921 oil Substances 0.000 description 190
- 235000019198 oils Nutrition 0.000 description 181
- 239000003925 fat Substances 0.000 description 119
- 235000019197 fats Nutrition 0.000 description 115
- 235000021243 milk fat Nutrition 0.000 description 37
- 239000012071 phase Substances 0.000 description 25
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 19
- 229910052740 iodine Inorganic materials 0.000 description 19
- 239000011630 iodine Substances 0.000 description 19
- 235000019482 Palm oil Nutrition 0.000 description 18
- 239000002540 palm oil Substances 0.000 description 18
- 235000013336 milk Nutrition 0.000 description 13
- 239000008267 milk Substances 0.000 description 13
- 210000004080 milk Anatomy 0.000 description 13
- 235000011970 baked, steamed and boiled puddings Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 239000003995 emulsifying agent Substances 0.000 description 10
- -1 for example Substances 0.000 description 10
- 239000000499 gel Substances 0.000 description 10
- 235000013601 eggs Nutrition 0.000 description 9
- 239000008346 aqueous phase Substances 0.000 description 8
- 235000014113 dietary fatty acids Nutrition 0.000 description 8
- 239000000194 fatty acid Substances 0.000 description 8
- 229930195729 fatty acid Natural products 0.000 description 8
- 238000000265 homogenisation Methods 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 235000020183 skimmed milk Nutrition 0.000 description 8
- 238000005809 transesterification reaction Methods 0.000 description 8
- 230000032683 aging Effects 0.000 description 7
- 150000001720 carbohydrates Chemical class 0.000 description 7
- 239000002562 thickening agent Substances 0.000 description 7
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 description 7
- 235000019871 vegetable fat Nutrition 0.000 description 7
- 239000000654 additive Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 238000005194 fractionation Methods 0.000 description 4
- 238000010998 test method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000003346 palm kernel oil Substances 0.000 description 3
- 235000019865 palm kernel oil Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000015155 buttermilk Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000011950 custard Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000002324 mouth wash Substances 0.000 description 2
- 229940051866 mouthwash Drugs 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 240000003133 Elaeis guineensis Species 0.000 description 1
- 235000001950 Elaeis guineensis Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- VMBCEJXTYHMTMM-UHFFFAOYSA-N F.F.I Chemical compound F.F.I VMBCEJXTYHMTMM-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000004808 supercritical fluid chromatography Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、プリン用油脂組成物に関する。 The present invention relates to a fat and oil composition for pudding.
プリンは、卵の熱凝固作用により固める「蒸しプリン（焼きプリン、カスタードプリン等ともいう）」と、ゲル化剤により固める「ゲルプリン」とに大別できる。いずれのタイプのプリンにおいても、所定の植物油脂を配合することにより、食感、口どけ、油性感などを改善する試みがなされている。
例えば、特開２００３−１３４９９８号公報（特許文献１）には、冷感のある軟らかい食感のプリンを製造することを目的として、油脂中にＳＵＳ型トリグリセリドに富む油脂及びラウリン系油脂を含むプリン練込用水中油型乳化物が提案されている。特許文献１の実施例では、パーム中融点部（融点３４℃）と硬化ヤシ油とを組み合わせた混合油脂等が使用されている。
特開２００９−２４０２５７号公報（特許文献２）には、ソフトで且つなめらかな食感を有し、口どけが良好であり、油性感を感じないプリンを製造することを目的として、油相中に、パーム油及び／又はパーム分別軟部油を４０〜９０質量％（油相基準）及び液状油を１０〜５０質量％（油相基準）含有し、且つ、該油相のＳＦＣが、５℃で５〜４５％であり、３５℃で０〜１０％であって、該油相を２０〜８０質量％（組成物基準）含有するプリン練込用水中油型乳化油脂組成物が提案されている。特許文献２の実施例では、パーム油（ヨウ素価５１）又はパームオレイン（ヨウ素価５６）とパーム核油とコーン油との混合油脂が使用されている。
特開２０１３−１２８４８１号公報（特許文献３）には、油性感を抑えながらも濃厚なコク味を感じられ、食感がなめらかなプリンを製造することを目的として、（ａ）乳脂を油相基準で５〜４０質量％含有し、（ｂ）乳脂１００質量部に対し、ラウリン系油脂を５０〜２５０質量部含有し、（ｃ）ヨウ素価５２〜７０のパーム分別軟部油を６０質量％以上含有する配合油のランダムエステル交換油脂を油相基準で５〜５０質量％含有する、プリン用水中油型乳化物が提案されている。特許文献３の実施例では、ヨウ素価６５又は５５のパーム分別軟油部をランダムエステル交換した油脂と、少なくともパーム核油とを組み合わせた混合油脂等が使用されている。
しかし、上記いずれの混合油脂をプリンに配合しても、乳脂肪をプリンに配合したときのような良好な食感、口どけ、及び油性感が得られない。
Puddings can be roughly classified into "steamed pudding (also referred to as baked pudding, custard pudding, etc.)" which is solidified by the heat coagulation action of eggs, and "gel pudding" which is solidified by a gelling agent. In any type of pudding, attempts have been made to improve the texture, soreness, oiliness and the like by blending predetermined vegetable oils and fats.
For example, Japanese Patent Application Laid-Open No. 2003-134998 (Patent Document 1) discloses a pudding containing a fat and oil rich in SUS type triglyceride and a laurin-based fat and oil in fat and oil, for the purpose of producing pudding having a soft and soft texture. An oil-in-water emulsion for kneading has been proposed. In the Example of patent document 1, the mixed fat etc. which combined the palm middle melting part (melting point 34 degreeC) and hardened coconut oil are used.
JP-A-2009-240257 (Patent Document 2) discloses that during the oil phase, it is intended to produce a pudding having a soft and smooth texture, good mouth rest and no oily feeling. Containing 40 to 90% by mass of palm oil and / or palm fractionated soft part oil (based on oil phase) and 10 to 50% by mass (based on oil phase) of liquid oil, and the SFC of the oil phase is 5 ° C. The oil-in-water emulsified oil composition for purine load containing 5 to 45% at 35 ° C and 0 to 10% at 35 ° C and containing 20 to 80% by mass (based on composition) of the oil phase is proposed. . In the Example of patent document 2, the mixed oil and fat of palm oil (the iodine number 51) or palm olein (the iodine number 56), palm kernel oil, and corn oil is used.
JP-A-2013-128481 (Patent Document 3) is intended to produce a pudding having a rich texture and a smooth texture, while suppressing the oily feeling (a) Containing 5 to 40 mass% on the basis, (b) 50 to 250 mass parts of laurin-based fat per 100 mass parts of milk fat, (c) 60 mass% or more of palm fractionated soft part oil having an iodine value of 52 to 70 An oil-in-water emulsion for pudding is proposed, which contains 5 to 50% by mass, based on the oil phase, of a random transesterified fat of the blended oil to be contained. In the Example of patent document 3, the mixed fat etc. which combined the fats and oils which carried out the random transesterification of the palm fractionated soft oil part of the iodine value 65 or 55, and palm kernel oil at least are used.
However, even if any of the above-mentioned mixed fats and oils is blended in pudding, good texture, mouthfeel and oiliness as obtained when milk fat is blended in pudding can not be obtained.
本発明は、乳脂肪を配合したときのような良好な食感、口どけ、及び油性感を有するプリン用油脂組成物を提供することを目的とする。 An object of the present invention is to provide a fat and oil composition for pudding having a good texture, mouthfeel and oiliness when blended with milk fat.
本発明者は、鋭意検討した結果、プリン用油脂組成物において、パーム系油脂のエステル交換油とパーム系油脂の非エステル交換油脂とを組み合わせることにより、上記目的を達成できることを見出し、本発明を完成した。 The inventors of the present invention have found that the above object can be achieved by combining an esterified oil of palm oil and fat and a non-esterified oil of palm oil and fat in a fat and oil composition for pudding as a result of intensive studies. completed.
すなわち、本発明は、以下の態様を包含する。
（１）パーム系油脂のエステル交換油脂（Ａ）とパーム系油脂の非エステル交換油脂（Ｂ）とを含む、プリン用油脂組成物。
（２）エステル交換油脂（Ａ）の原料油脂であるパーム系油脂が、上昇融点が２５℃未満のパーム分別低融点部である、（１）記載のプリン用油脂組成物。
（３）非エステル交換油脂（Ｂ）が、上昇融点が２５℃未満のパーム分別低融点部を含む、（１）又は（２）に記載のプリン用油脂組成物。
（４）非エステル交換油脂（Ｂ）が、上昇融点が２５℃未満のパーム分別低融点部と、上昇融点が２５〜３５℃のパーム分別中融点部との混合油である、（１）〜（３）のいずれか１項に記載のプリン用油脂組成物。
（５）５℃におけるＳＦＣ（固体脂含量）が、４５〜６０％であり、２０℃におけるＳＦＣが１０〜２５％であり、かつ、３５℃におけるＳＦＣが、０％を超えて２％以下である、（１）〜（４）のいずれか１項に記載のプリン用油脂組成物。
（６）エステル交換油脂（Ａ）の非エステル交換油脂（Ｂ）に対する質量比（Ａ／Ｂ）が、３５／６５〜５０／５０である、（１）〜（５）のいずれか１項に記載のプリン用油脂組成物。
（７）ラウリン系油脂を含まない、（１）〜（６）のいずれか１項に記載のプリン用油脂組成物。
（８）（１）〜（７）のいずれか１項に記載のプリン用油脂組成物と水とを含む、プリン用水中油型乳化物。
（９）（１）〜（７）のいずれか１項に記載のプリン用油脂組成物又は（８）に記載のプリン用水中油型乳化物を含むプリン。
That is, the present invention includes the following aspects.
(1) A fat and oil composition for pudding comprising transesterified fat and oil (A) of palm based fat and oil and non-transesterified fat and oil (B) of palm based fat and oil.
(2) A fat and oil composition for pudding according to (1), wherein the palm based fat and oil which is a raw material fat and oil of the transesterified fat and oil (A) is a palm fractionated low melting point part having a rising melting point of less than 25 ° C.
(3) The oil and fat composition for puddings according to (1) or (2), wherein the non-transesterified oil (B) comprises a palm fractionated low melting point part having a rising melting point of less than 25 ° C.
(4) The non-transesterified fat and oil (B) is a mixed oil of a palm fractionated low melting point part having a rising melting point of less than 25 ° C. and a palm fractionating middle melting point part having a rising melting point of 25 to 35 ° C. The oil and fat composition for puddings according to any one of (3).
(5) SFC (solid fat content) at 5 ° C. is 45 to 60%, SFC at 20 ° C. is 10 to 25%, and SFC at 35 ° C. is more than 0% but not more than 2% The oil and fat composition for puddings according to any one of (1) to (4).
(6) In any one of (1) to (5), the mass ratio (A / B) of the transesterified oil / fat (A) to the non-esterified oil / fat (B) is 35/65 to 50/50. The oil composition for pudding described.
(7) The oil-and-fat composition for puddings given in any 1 paragraph of (1)-(6) which does not contain laurin oil-and-fats.
(8) An oil-in-water emulsion for pudding comprising the oil composition for pudding according to any one of (1) to (7) and water.
(9) A pudding comprising the oil and fat composition for pudding described in any one of (1) to (7) or the oil-in-water emulsion for pudding described in (8).
本発明の油脂組成物をプリンに配合することにより、乳脂肪を配合したときのような良好な食感、口どけ、及び油性感が得られる。 By blending the fat and oil composition of the present invention with pudding, it is possible to obtain a good texture, mouthfeel and oily feel as when blending milk fat.
［プリン用油脂組成物］
本発明のプリン用油脂組成物は、パーム系油脂のエステル交換油脂（Ａ）とパーム系油脂の非エステル交換油脂（Ｂ）とを含んでいる。
[Fat composition for pudding]
The fat and oil composition for pudding according to the present invention contains transesterification fat and oil (A) of palm based fat and oil and non-transesterified fat and oil (B) of palm based fat and oil.
（Ａ）パーム系油脂のエステル交換油脂
エステル交換油脂の原料油脂であるパーム系油脂は、パーム油又はその加工油脂である限り特に制限されず、例えば、パーム油、パーム分別油、これらの硬化油（部分又は極度硬化油）、これら２種以上の混合油が挙げられる。
上記パーム系油脂のうち、パーム分別油が好ましい。分別方法としては、溶剤分別法、ウインタリング法、乳化分別法、自然分別法などが一般的であるが、これらに限定されない。また、分別回数は、１回又は２回が一般的であるが、３回以上であってもよい。
上記パーム分別油は、パーム分別低融点部、パーム分別中融点部、パーム分別高融点部に分類することができる。
本明細書において、「パーム分別低融点部」とは、上昇融点が２５℃未満のパーム分別油を意味し、例えば、パーム油を分別して得られる低融点画分（パームオレイン）、パームオレインを分別して得られる低融点画分（パームダブルオレイン）、これらの混合油を包含する。パーム分別低融点部のヨウ素価は、通常、５０を超える（例えば、５５以上の）範囲から選択される。
「パーム分別中融点部」とは、上昇融点が２５〜３５℃のパーム分別油を意味し、例えば、パームオレインを分別して得られる高融点画分（パームミッドフラクション）を包含する。パーム分別中融点部のヨウ素価は、通常、３０〜５０の範囲から選択される。
「パーム分別高融点部」とは、上昇融点が３５℃を超えるパーム分別油を意味し、例えば、パーム油を分別して得られる高融点画分（パームステアリン）を包含する。パーム分別高融点部のヨウ素価は、通常、４０未満（例えば、１０〜４０）の範囲から選択される。
上記パーム分別油のうち、上昇融点が２５℃未満（例えば、５℃以上２５℃未満）のパーム分別低融点部が好ましい。該パーム分別低融点部のヨウ素価は、５５〜７０であるのが好ましく、５５〜６５であるのがより好ましい。例えば、ヨウ素価が５５〜６５のパーム分別低融点部は、パーム油からヨウ素価が５５〜６５の低融点画分を分別したものであってもよく、パーム油からヨウ素価が５５〜６０の低融点画分を分別したものと、パーム油（又はヨウ素価が５５以上のパーム油低融点画分）からヨウ素価が６０〜６５の低融点画分を分別したものとの混合油であってもよい。
なお、上昇融点は、基準油脂分析試験法「２．２．４．２−１９９６ 融点（上昇融点）」に記載の方法に基づいて測定される。なお、上昇融点が低い油脂の測定においては、水の代わりにエタノールを用いる場合がある。ヨウ素価は、基準油脂分析試験法「３．３．３−１９９６ ヨウ素価（ウィイス−シクロヘキサン法）」に記載の方法に基づいて測定される。
パーム系油脂のエステル交換油脂は、選択的エステル交換油脂及びランダムエステル交換油脂のいずれであってもよいが、ランダムエステル交換油脂が好ましい。
パーム系油脂のエステル交換油脂の含有量は、プリン用油脂組成物の総質量（又は該油脂組成物中の植物油脂の総質量）に対して、例えば、１５〜６５質量％、好ましくは２０〜６０質量％（例えば、２５〜５５質量％）、さらに好ましくは３０〜５０質量％（例えば、３５〜５０質量％）である。パーム系油脂のエステル交換油脂の含有量が少なすぎると、乳脂肪を配合した場合と異なる食感及び油性感になりやすく、パーム系油脂のエステル交換油脂の含有量が多すぎると、乳脂肪を配合した場合と異なる口どけになりやすい。
(A) Transesterification fats and oils of palm based fat and oil Palm based fats and oils which are raw material fats and oils of transesterified fats and oils are not particularly limited as long as they are palm oil or its processed fats and oils, for example, palm oil, palm fractionated oil, hardened oil thereof (Partially or extremely hardened oil), a mixture of two or more of these oils.
Among the above palm based fats and oils, palm fractionated oil is preferable. As a separation method, a solvent separation method, a wintering method, an emulsification separation method, a natural separation method, and the like are generally used, but it is not limited thereto. Moreover, although the number of times of separation is generally once or twice, it may be three or more.
The palm fractionated oil can be classified into a palm fractionated low melting point portion, a palm fractionated middle melting point portion, and a palm fractionated high melting point portion.
In the present specification, “palm fractionated low melting portion” means palm fractionated oil having a rising melting point of less than 25 ° C. For example, low melting point fraction (palm olein) obtained by fractionating palm oil, palm olein The low melting point fraction (palm double olein) obtained by fractionation, and a mixture of these oils are included. The iodine value of the palm fractionated low melting part is usually selected from the range of more than 50 (for example, 55 or more).
The “palm fractionation middle melting portion” means palm fractionated oil having a rising melting point of 25 to 35 ° C., and includes, for example, a high melting point fraction (palm mid fraction) obtained by fractionating palm olein. The iodine value of the middle fraction of palm fractionation is usually selected from the range of 30 to 50.
The “palm fractionated high melting point portion” means palm fractionated oil having a rising melting point of more than 35 ° C., and includes, for example, a high melting point fraction (palm stearin) obtained by fractionating palm oil. The iodine value of the palm fractionated high melting point portion is usually selected from the range of less than 40 (e.g., 10 to 40).
Among the palm fractionated oil, a palm fractionated low melting point portion having a rising melting point of less than 25 ° C. (eg, 5 ° C. or more but less than 25 ° C.) is preferable. The iodine value of the palm fractionated low melting point portion is preferably 55 to 70, and more preferably 55 to 65. For example, a low-melting-point palm fraction having an iodine value of 55 to 65 may be obtained by fractionating a low-melting fraction having an iodine value of 55 to 65 from palm oil, and having an iodine value of 55 to 60 from palm oil A mixed oil of fractionated low melting point fraction and fractionated low melting point fraction having iodine value of 60 to 65 from palm oil (or palm oil low melting point fraction having an iodine number of 55 or more) It is also good.
In addition, rising melting point is measured based on the method as described in a standard fats-and-oils analysis test method "2.2.4.2-1996 melting | fusing point (raising melting point)." In addition, in the measurement of fats and oils with a low rising melting point, ethanol may be used instead of water. The iodine value is measured based on the method described in the standard fats and oils analysis test method "3.3.3-1996 iodine value (Wwis-cyclohexane method)".
The transesterified fat and oil of the palm-based fat and oil may be either a selective transesterified fat or a random transesterified fat or oil, but a random transesterified fat or oil is preferable.
The content of transesterified fats and oils of palm-based fats and oils is, for example, 15 to 65% by mass, preferably 20 to 50% by mass, relative to the total mass of the oil composition for pudding (or the total mass of vegetable fats and oils in the oil composition). It is 60% by mass (for example, 25 to 55% by mass), more preferably 30 to 50% by mass (for example, 35 to 50% by mass). When the content of transesterified fats and oils in palm based fats and oils is too small, it tends to be different in texture and oiliness from when blended with milk fats, and when the content of transesterified fats and oils in palm based fats and oils is too large, milk fats It tends to be different from when blended.
（Ｂ）パーム系油脂の非エステル交換油脂
パーム系油脂の非エステル交換油脂は、パーム油又はその加工油脂である限り特に制限されず、例えば、例えば、パーム油、パーム分別油、これらの硬化油（部分硬化油、極度硬化油）、これら２種以上の混合油が挙げられる。
上記パーム系油脂は、乳脂肪を配合したときのような口どけを得る点から、上昇融点が２５℃未満（例えば、５℃以上２５℃未満）のパーム分別低融点部を含むことが好ましい。該パーム分別低融点部のヨウ素価は、５５〜７０であるのが好ましく、５５〜６５であるのがより好ましい。上記パーム系油脂は、乳脂肪を配合したときのような食感及び油性感に調整する点から、上記パーム分別低融点部と、上昇融点が２５〜３５℃のパーム分別中融点部との混合油であってもよい。上記パーム分別中融点部の含有量は、上記混合油の総質量に対して、１〜６０質量％（例えば、５〜６０質量％）であるのが好ましく、１０〜５５質量％（例えば、１５〜５５質量％）であるのがより好ましく、２０〜５０質量％（例えば、２５〜４５質量％）であるのが特に好ましい。上記パーム分別中融点部の含有量が多すぎると、乳脂肪を配合した場合よりも硬すぎる食感になる。
パーム系油脂の非エステル交換油脂の含有量は、プリン用油脂組成物の総質量（又は該油脂組成物中の植物油脂の総質量）に対して、例えば、３５〜８５質量％、好ましくは４０〜８０質量％（例えば、４５〜７５質量％）、さらに好ましくは５０〜７０質量％（例えば、５０〜６５質量％）である。パーム系油脂の非エステル交換油脂の含有量が少なすぎると、乳脂肪を配合した場合と異なる口どけになりやすく、パーム系油脂の非エステル交換油脂の含有量が多すぎると、乳脂肪を配合した場合と異なる食感及び油性感になりやすい。
エステル交換油脂（Ａ）の非エステル交換油脂（Ｂ）に対する質量比（Ａ／Ｂ）は、特に制限されないが、食感、口どけ及び油性感のバランスの点から、例えば、１５／８５〜６５／３５であり、２０／８０〜６０／４０（例えば、２５／７５〜５５／４５）であるのが好ましく、３０／７０〜５０／５０（例えば、３５／６５〜５０／５０）であるのがより好ましい。
(B) Non-ester-exchanged fats and oils of palm-based fats and oils Non-ester-exchanged fats and oils of palm-based fats and oils are not particularly limited as long as they are palm oil or its processed fats and oils, for example, palm oil, palm fractionated oil, hydrogenated oils thereof (Partially hardened oil, extremely hardened oil), a mixture of two or more of these oils.
The palm based fat and oil preferably contains a palm fractionated low melting point portion having an ascending melting point of less than 25 ° C. (eg, 5 ° C. or more but less than 25 ° C.) from the viewpoint of obtaining a mouthfeel as when blending milk fat. The iodine value of the palm fractionated low melting point portion is preferably 55 to 70, and more preferably 55 to 65. The above-mentioned palm oil fat is mixed with the above-mentioned palm fractionated low melting point portion and the palm fractionated middle melting point portion of 25 to 35 ° C. of rising melting point from the viewpoint of adjusting to the texture and oiliness like blending milk fat. It may be oil. The content of the palm fraction during the middle melting point is preferably 1 to 60% by mass (e.g. 5 to 60% by mass), and 10 to 55% by mass (e.g. 15) based on the total mass of the mixed oil. It is more preferable that it is -55 mass%), and it is especially preferable that it is 20-50 mass% (for example, 25-45 mass%). When the content of the above-described palm fractionated middle melting point is too large, the resulting food becomes too hard to feel when blended with milk fat.
The content of non-transesterified fats and oils of palm-based fats and oils is, for example, 35 to 85% by mass, preferably 40 based on the total mass of the oil composition for pudding (or the total mass of vegetable fats and oils in the oil composition). It is preferably 80 to 80% by mass (e.g. 45 to 75% by mass), more preferably 50 to 70% by mass (e.g. 50 to 65% by mass). If the content of non-ester-exchanged fats and oils of palm-based fats and oils is too small, it tends to be different from that when milk fat is blended, and if the content of non-ester-exchanged fats and oils of palm-based fats and oils is too large, milk fat is blended It tends to be different in texture and oiliness from those in the case of
The mass ratio (A / B) of the transesterified oil (A) to the non-esterified oil (B) is not particularly limited, but it is, for example, 15/85 to 65 in view of the balance of texture, mouthfeel and oily feeling. / 35, preferably 20/80 to 60/40 (e.g. 25/75 to 55/45), 30/70 to 50/50 (e.g. 35/65 to 50/50) Is more preferred.
本発明のプリン用油脂組成物は、エステル交換油脂（Ａ）及び非エステル交換油脂（Ｂ）のみで構成してもよいが、さらに、その他の油脂を含んでいてもよい。その他の油脂としては、パーム系油脂以外の植物油脂（例えば、ヤシ油、パーム核油、これらの混合油、分別油、硬化油（部分又は極度硬化油）などのラウリン系油脂；液状油脂（大豆油、菜種油、ハイオレイック菜種油、コーン油、綿実油、オリーブ油、落花生油、米油、紅花油、ヒマワリ油、ハイオレイックヒマワリ油、亜麻仁油、胡麻油、これらの混合油など）又はその硬化油（部分又は極度硬化油）など）、動物油脂（例えば、ラード、牛脂、乳脂肪、魚油など）が挙げられる。
その他の油脂のうち、パーム系油脂以外の植物油脂の含有量は、プリン用油脂組成物の総質量（又は該油脂組成物中の植物油脂の総質量）に対して、例えば、１０質量％以下であってもよく、５質量％以下（例えば、０．１〜１質量％）であってもよい。食感及びコストの点から、ラウリン系油脂を含まないことが好ましく、食感及び油性感の点から、液状油脂を含まないことが好ましい。
また、その他の油脂のうち、動物油脂の含有量は、プリン用油脂組成物の総質量（又は該油脂組成物中の植物油脂の総質量）に対して、例えば、３０質量％以下、好ましくは２０質量％以下、さらに好ましくは１０質量％以下（例えば、０．５〜５質量％）である。
本発明のプリン用油脂組成物は、エステル交換油脂（Ａ）と非エステル交換油脂（Ｂ）の組み合わせにより、乳脂肪を配合したときのような食感、口どけ、及び油性感が得られるため、乳脂肪の代替として使用することができる。
The fat and oil composition for pudding according to the present invention may be composed only of the transesterified fat and oil (A) and the non-transesterified fat and oil (B), but may further contain other fats and oils. Other fats and oils such as vegetable fats and oils other than palm based fats and oils (for example, coconut oil, palm kernel oil, mixed oil thereof, fractionated oil, hardened oil (partially or extremely hardened oil), etc .; Bean oil, rapeseed oil, high oleic rapeseed oil, corn oil, cotton seed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, high oleic sunflower oil, linseed oil, sesame oil, mixed oil of these, etc. or its hardened oil (partial or Extremely hardened oils) and the like), animal fats and oils (eg, lard, beef tallow, milk fat, fish oil etc.).
Among other fats and oils, the content of vegetable fats and oils other than palm based fats and oils is, for example, 10% by mass or less based on the total mass of the oil composition for pudding (or the total mass of vegetable fats and oils in the oil composition). 5 mass% or less (for example, 0.1-1 mass%) may be sufficient. From the viewpoint of texture and cost, it is preferable not to contain laurin-based fats and oils, and from the viewpoint of texture and oiliness, it is preferable not to include liquid fats and oils.
In addition, among other fats and oils, the content of animal fats and oils is, for example, 30% by mass or less, preferably, relative to the total mass of the fat and oil composition for pudding (or the total mass of vegetable fat and oil in the fat and oil composition). It is 20% by mass or less, more preferably 10% by mass or less (e.g., 0.5 to 5% by mass).
Since the fat and oil composition for pudding of the present invention has a combination of a transesterified fat and oil (A) and a non-transesterified fat and oil (B), it can provide a texture, mouthfeel and oiliness like blending milk fat. , Can be used as a substitute for milk fat.
本発明のプリン用油脂組成物は、さらに種々の添加剤、例えば、乳化剤、安定剤、糖類、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。これらの添加剤の含有量は、特に制限されず、プリン用油脂組成物の総質量に対して、例えば、０．０１〜２質量％である。 The fat and oil composition for pudding of the present invention may further contain various additives such as an emulsifier, a stabilizer, a saccharide, a preservative, a colorant, a flavor, an antioxidant, a pH adjuster and the like. These additives may be used alone or in combination of two or more. The content of these additives is not particularly limited, and is, for example, 0.01 to 2% by mass with respect to the total mass of the oil composition for pudding.
本発明のプリン用油脂組成物の５℃におけるＳＦＣ（固体脂含量）は、特に制限されないが、乳脂肪を配合したときのような食感を得る点から、４０〜６５％（例えば、４５〜６０％）であるのが好ましく、４８〜６０％（例えば、４９〜５５％）であるのがさらに好ましい。
本発明のプリン用油脂組成物の２０℃におけるＳＦＣは、特に制限されないが、乳脂肪を配合したときのような油性感を得る点から、１０〜２５％であるのが好ましく、１２〜２０％であるのがより好ましい。
本発明のプリン用油脂組成物の３５℃におけるＳＦＣは、特に制限されないが、乳脂肪を配合したときのような口どけを得る点から、０％を超えて２％以下であるのが好ましく、０．１〜１．５％であるのがより好ましい。
また、本発明のプリン用油脂組成物のＳＦＣは、例えば、５℃〜３５℃の範囲で、乳脂肪のＳＦＣと類似しているのが好ましく、両者のＳＦＣの差は±５％以内であるのが好ましい。
なお、ＳＦＣは、後述の実施例に記載のように、日本油化学会編「基準油脂分析試験法」（2013年）に記載の「2.2.9固体脂含量（ＮＭＲ法）」に準拠して測定することができる。
The SFC (solid fat content) at 5 ° C. of the oil composition for pudding according to the present invention is not particularly limited, but it is 40 to 65% (eg 45 to 50%, for example) from the viewpoint of obtaining a texture like blending milk fat. 60%) is preferable, and 48 to 60% (for example, 49 to 55%) is more preferable.
The SFC at 20 ° C. of the oil composition for pudding according to the present invention is not particularly limited, but it is preferably 10 to 25%, and 12 to 20%, from the viewpoint of obtaining an oily feeling like blending milk fat. Is more preferred.
The SFC at 35 ° C. of the oil composition for pudding according to the present invention is not particularly limited, but is preferably more than 0% and not more than 2% from the viewpoint of obtaining a mouthfeel as when blending milk fat, It is more preferable that it is 0.1 to 1.5%.
The SFC of the oil composition for pudding according to the present invention is preferably, for example, similar to that of milk fat in the range of 5 ° C. to 35 ° C., and the difference between the two SFCs is within ± 5%. Is preferred.
In addition, SFC is based on "2.2.9 solid fat content (NMR method)" described in "Standard oil and fat analysis test method" (2013) edited by the Japan Yeast Chemical Society, as described in the examples described later. It can be measured.
［プリン用水中油型乳化物］
本発明は、上記のプリン用油脂組成物（油相）と水（水相）とを含むプリン用水中油型乳化物も包含する。このプリン用水中油型乳化物は、各種添加剤、例えば、乳化剤、安定剤、糖類、乳成分、増粘剤（ゲル化剤）、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、糖類、乳成分が汎用される。具体的には、プリン用油脂組成物及び乳化剤を含む油相と、水、糖類及び乳成分を含む水相とを含むプリン用水中油型乳化物、或いは、プリン用油脂組成物を含む油相と、水、糖類、乳成分及び乳化剤を含む水相とを含むプリン用水中油型乳化物が汎用される。なお、ゲルプリンを調製する場合には、通常、増粘剤が使用され、水相に増粘剤を配合する場合が多い。
[Oil-in-water emulsion for pudding]
The present invention also encompasses an oil-in-water emulsion for pudding comprising the above-mentioned oil composition for pudding (oil phase) and water (water phase). The oil-in-water emulsion for pudding comprises various additives such as emulsifiers, stabilizers, saccharides, milk components, thickeners (gelling agents), preservatives, coloring agents, flavors, antioxidants, pH adjusters, etc. May be included. These additives may be used alone or in combination of two or more. Among these additives, emulsifiers, sugars and milk ingredients are widely used. Specifically, an oil phase containing a fat and oil composition for pudding and an emulsifier, an oil phase containing oil and water containing a water, a saccharide and a milk component, or an oil phase containing a fat and oil composition for pudding An oil-in-water emulsion for pudding containing water, a saccharide, a milk component and an aqueous phase containing an emulsifier is widely used. In addition, when preparing gel pudding, a thickener is usually used and a thickener is mix | blended with an aqueous phase in many cases.
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、モノグリセリド；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）、酵素分解レシチンなどが例示できる。これらの乳化剤は、単独で又は二種以上組み合わせて使用できる。 As the emulsifier, propylene glycol fatty acid ester, glycerin fatty acid ester (eg, monoglyceride; acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, organic acid monoglyceride such as diacetyl tartaric acid monoglyceride), polyglycerin fatty acid ester, sucrose fatty acid ester And sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin (for example, soya lecithin, egg yolk lecithin), enzyme-degraded lecithin and the like. These emulsifiers can be used alone or in combination of two or more.
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、例えば、プリン用水中油型乳化物の総質量に対して、０．０５〜５質量％であってもよい。 The proportion of the emulsifier can be appropriately selected according to the dispersibility of the oil phase in the aqueous phase, and may be, for example, 0.05 to 5% by mass with respect to the total mass of the oil-in-water emulsion for pudding.
糖類としては、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）、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）などが例示できる。これらの糖類は、単独で又は二種以上組み合わせて使用できる。 As saccharides, monosaccharides (for example, glucose, fructose), disaccharides (for example, maltose, lactose, sucrose, sugar (upper white sugar, granulated sugar, etc.), trehalose), oligosaccharides, starch decomposition products (for example, starch syrup, Powdered sugar), sugar alcohols (eg, sorbitol, maltitol, erythritol, xylitol) and the like can be mentioned. These saccharides can be used alone or in combination of two or more.
糖類の割合は、プリンの風味などに応じて適宜選択され、例えば、プリン用水中油型乳化物の総質量に対して、１〜２０質量％であってもよい。 The proportion of saccharides is appropriately selected according to the taste of pudding and the like, and may be, for example, 1 to 20% by mass with respect to the total mass of the oil-in-water emulsion for pudding.
乳成分としては、乳蛋白、例えば、牛乳、脱脂乳（スキムミルク）、全脂粉乳（全粉乳）、脱脂粉乳、無糖練乳、加糖練乳、無糖脱脂練乳、加糖脱脂練乳、ホエー（乳清）、ホエーパウダー、バターミルク、バターミルクパウダー、カゼイン、カゼインナトリウムなどが例示できる。これらの乳成分は、単独で又は二種以上組み合わせて使用できる。 As milk components, milk proteins such as milk, skimmed milk (skimmed milk), whole fat milk powder (whole milk powder), skimmed milk powder, sugar-free condensed milk, sugar-sweetened milk, sugar-free skimmed milk, sugar-free skimmed milk, whey (whey) Whey powder, buttermilk, buttermilk powder, casein, casein sodium etc. can be exemplified. These milk components can be used alone or in combination of two or more.
乳成分の割合は、乳成分の種類にもよるが、例えば、プリン用水中油型乳化物の総質量に対して、１〜２０質量％であってもよい。 The proportion of the milk component depends on the type of the milk component, but may be, for example, 1 to 20% by mass with respect to the total mass of the oil-in-water emulsion for pudding.
増粘剤としては、寒天、ゼラチン、カラギーナン、ペクチンなどが例示できる。これらの増粘剤は、単独で又は二種以上組み合わせて使用できる。 Examples of the thickener include agar, gelatin, carrageenan, pectin and the like. These thickeners can be used alone or in combination of two or more.
増粘剤の割合は、例えば、プリン用水中油型乳化物の総質量に対して、０．０５〜５質量％であってもよい。 The proportion of the thickener may be, for example, 0.05 to 5% by mass with respect to the total mass of the oil-in-water emulsion for pudding.
油相と水相との割合（質量比）は、例えば、１／９９〜５０／５０、好ましくは５／９５〜４０／６０、さらに好ましくは１０／９０〜３０／７０であってもよい。 The ratio (mass ratio) of the oil phase to the water phase may be, for example, 1/99 to 50/50, preferably 5/95 to 40/60, and more preferably 10/90 to 30/70.
プリン用水中油型乳化物は、慣用の方法、例えば、プリン用油脂組成物を含む油相と水相とを混合する工程（予備乳化工程）と、前記工程で得られた混合物（予備乳化物）を均質化する工程（均質化工程）とを含む方法により、調製できる。 The oil-in-water emulsion for pudding may be produced by a conventional method, for example, mixing the oil phase containing the oil composition for pudding with the water phase (pre-emulsification step) and the mixture obtained in the above step (pre-emulsion) And the step of homogenizing (homogenizing step).
予備乳化工程において、油相と水相の混合温度は、通常、５０〜８０℃である。混合温度が上記の範囲にあると、次の均質化工程において、油相（油滴）の分散性を向上させることができる。 In the pre-emulsification step, the mixing temperature of the oil phase and the aqueous phase is usually 50 to 80 ° C. When the mixing temperature is in the above range, the dispersibility of the oil phase (oil droplets) can be improved in the next homogenization step.
均質化工程において、予備乳化物の均質化は、慣用の均質化装置、例えば、低速撹拌機、高速ブレンダー、ホモミキサー、コロイドミル、ホモジナイザー、超音波式装置、静止型混合器を用いて行うことができる。均質化圧力は、通常、５０〜３５０ｋｇ／ｃｍ2である。均質化工程は、油滴のサイズや分散性に応じて、１回又は複数回行ってもよい。均質化工程を複数回行う場合、各回の均質化圧力は、同一であってもよく、異なってもよい。 In the homogenization step, homogenization of the pre-emulsion is carried out using a conventional homogenizing device, such as a low speed stirrer, high speed blender, homomixer, colloid mill, homogenizer, ultrasonic device, static mixer. Can. The homogenization pressure is usually 50 to 350 kg / cm 2 . The homogenization step may be performed once or multiple times depending on the size and dispersibility of the oil droplets. When the homogenization step is performed multiple times, the homogenization pressure of each time may be the same or different.
プリン用水中油型乳化物の調製方法は、さらに、必要に応じて、殺菌（滅菌）工程、冷却工程、及びエージング（熟成）工程の少なくとも１つの工程を含んでいてもよい。 The method for preparing a pudding oil-in-water emulsion may further include at least one of a sterilization (sterilization) step, a cooling step, and an aging (aging) step, if necessary.
殺菌工程において、殺菌方法は、特に限定されないが、通常、加熱殺菌である。加熱温度は、通常、７５〜１５０℃である。殺菌工程は、均質化工程の前又は後に行ってもよい。 In the sterilization step, the sterilization method is not particularly limited, but usually heat sterilization. The heating temperature is usually 75 to 150 ° C. The sterilization step may be performed before or after the homogenization step.
冷却工程において、冷却到達温度は、特に限定されず、エージング工程に供する場合はエージング温度に応じて選択され、エージング工程に供することなくプリンを調製する場合は卵成分の凝固温度等に応じて選択され、例えば、５０℃以下である。 In the cooling step, the ultimate temperature for cooling is not particularly limited, and is selected according to the aging temperature when subjected to the aging step, and selected according to the coagulation temperature of the egg component when preparing the pudding without being subjected to the aging step. For example, 50 ° C. or less.
エージング工程において、エージングは、通常、５℃〜１０℃で６〜２４時間行う。 In the aging step, aging is usually performed at 5 ° C. to 10 ° C. for 6 to 24 hours.
［プリン］
本発明は、上記プリン用油脂組成物（又は上記プリン用水中油型乳化物）を含むプリンも包含する。上記プリンは、蒸しプリン（焼きプリン又はカスタードプリン）であってもよく、ゲルプリンであってもよい。
[Pudding]
The present invention also includes pudding containing the above-mentioned oil composition for pudding (or the above-mentioned oil-in-water emulsion for pudding). The pudding may be steamed pudding (baked pudding or custard pudding) or may be gel pudding.
蒸しプリンは、卵成分を含むプリン用水中油型乳化物で構成される。卵成分としては、全卵、卵黄、卵白、これらの加工物（例えば、加温物、加糖物、乾燥物、凍結物、酵素処理物）などが例示できる。これらの卵成分は、単独で又は二種以上組み合わせて使用できる。 Steamed pudding is composed of a pudding oil-in-water emulsion containing an egg component. Examples of egg components include whole eggs, egg yolks, egg whites, and processed products thereof (eg, cooked products, sugar products, dried products, frozen products, enzyme-treated products) and the like. These egg components can be used alone or in combination of two or more.
卵成分の割合は、例えば、プリン用水中油型乳化物の総質量に対して、５〜３０質量％である。 The proportion of the egg component is, for example, 5 to 30% by mass with respect to the total mass of the oil-in-water emulsion for pudding.
蒸しプリンは、慣用の方法、例えば、卵成分を含むプリン用水中油型乳化物を加熱する方法（直焼き、蒸し、蒸し焼きなど）により調製できる。加熱温度は、通常、８０〜２００℃である。 Steamed pudding can be prepared by a conventional method, for example, a method of heating an oil-in-water emulsion for pudding containing an egg component (direct baking, steaming, steaming, etc.). The heating temperature is usually 80 to 200 ° C.
ゲルプリンは、増粘剤を含むプリン用水中油型乳化物で構成される。ゲルプリンは、プリン用水中油型乳化物の項に記載の方法により、調製される。 Gelpurin is composed of an oil-in-water emulsion for pudding containing a thickener. Gelpurin is prepared by the method described in the section on oil-in-water emulsions for pudding.
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。 The present invention will be described in more detail based on examples given below, but the present invention is not limited by these examples.
［プリン用油脂組成物の評価方法］
＜ＳＦＣ（固体脂含量）＞
試料のＳＦＣは、日本油化学会編「基準油脂分析試験法」（2013年）に記載の「2.2.9固体脂含量（ＮＭＲ法）」に準拠して測定した。具体的には、試料を７０℃の恒温槽で加熱し、均一にして試験管に入れた。試験管に入れた試料を６０．０±０．２℃で３０分間保持した。この試料を０±０．２℃に３０分間保持し、さらに２５±０．２℃に移し３０分間保持した。再び０±０．２℃に３０分間保持した後、測定温度（Ｔ±０．２℃）に３０分間保持して、試料のＮＭＲシグナルを測定した。測定後は試料を次の測定温度に移し、３０分間保持した後、試料のＮＭＲシグナルを測定した。以下、同様の操作を繰り返した。測定温度は５℃、１０℃、１５℃、２０℃、２５℃、３０℃、３５℃であり、低温から順に測定した。
[Evaluation method of oil composition for pudding]
<SFC (solid fat content)>
The SFC of the sample was measured in accordance with "2.2.9 solid fat content (NMR method)" described in "Standard Oil and Fat Analysis Test Method" (2013), edited by the Japan Oil Chemistry Association. Specifically, the sample was heated in a thermostat at 70 ° C., homogenized, and placed in a test tube. The sample placed in the test tube was kept at 60.0 ± 0.2 ° C. for 30 minutes. The sample was kept at 0 ± 0.2 ° C. for 30 minutes, further transferred to 25 ± 0.2 ° C. and kept for 30 minutes. After holding at 0 ± 0.2 ° C. for 30 minutes again, the sample was kept at the measurement temperature (T ± 0.2 ° C.) for 30 minutes to measure the NMR signal of the sample. After measurement, the sample was transferred to the next measurement temperature and held for 30 minutes, after which the NMR signal of the sample was measured. The same operation was repeated below. The measurement temperature was 5 ° C., 10 ° C., 15 ° C., 20 ° C., 25 ° C., 30 ° C., 35 ° C., and the measurement was performed in order from the low temperature.
［プリンの評価方法］
＜食感＞
プリンの食感を５名のパネラーの協議により、以下の基準で評価した。
◎：乳脂肪を配合した場合と同等の硬さである
〇：乳脂肪を配合した場合とほぼ同等の硬さである
△：乳脂肪を配合した場合に比べて硬い又は軟らかい
×：乳脂肪を配合した場合に比べて非常に硬い又は軟らかい
＜口どけ＞
プリンの口どけを５名のパネラーの協議により、以下の基準で評価した。
◎：乳脂肪を配合した場合と同等の口どけである
〇：乳脂肪を配合した場合とほぼ同等の口どけである
△：乳脂肪を配合した場合に比べて口どけが速い又は口残りがある
×：乳脂肪を配合した場合に比べて口どけが非常に速い又は口残りが非常に多い
＜油性感＞
プリンの油性感を５名のパネラーの協議により、以下の基準で評価した。
◎：乳脂肪を配合した場合と同等の油性感である
〇：乳脂肪を配合した場合とほぼ同等の油性感である
△：乳脂肪を配合した場合と比べて油性感が強い又は弱い
×：乳脂肪を配合した場合と比べて油性感が非常に強い又は非常に弱い
[Method for evaluating pudding]
<Texture>
The texture of pudding was evaluated by the following criteria in consultation with five panelists.
:: Hardness equivalent to milk fat blended 配合: Hardness almost equal to milk fat blended △: Harder or softer than milk fat blended ×: Milk fat Much harder or softer than when blended
The taste of pudding was evaluated by the following criteria in consultation with five panelists.
:: A mouthwash equivalent to that when formulated with milk fat ど: A mouthwash substantially equivalent to that formulated with milk fat :: Fastening of mouth as compared to when blended with milk fat or mouth rest Some x: The mouthfeel is very quick or mouth residue is very large compared with the case where milk fat is blended.
The oily feeling of pudding was evaluated by the following criteria in consultation with five panelists.
:: oily feeling equivalent to the case of blending milk fat :: almost oily feeling similar to the case of blending milk fat 油性: strong or weak oily feeling as compared to the case of blending milk fat ×: The oily feeling is very strong or very weak compared to when milk fat is blended
［ゲルプリンの調製］
油脂組成物１５．８２部と乳化剤［グリセリン脂肪酸エステル、商品名「エマルジーＭＰ」（理研ビタミン株式会社製）］０．１８部とを混合し、油相を調製した。
水６５．８部と砂糖１０．０部と脱脂粉乳８．０部とゲル化剤［増粘多糖類、商品名「ゲルアップＰＩ」（三栄源エフ・エフ・アイ株式会社製）］０．２部とを混合し、水相を調製した。
上記油相１６部と上記水相８４部とを合わせて、６５℃で予備乳化を行い、８５℃で加熱殺菌し、ホモジナイザーを用いて１５０ｋｇ／ｃｍ2の圧力、次いで２０ｋｇ／ｃｍ2の圧力で均質化し、水中油型乳化物を得た。該水中油型乳化物をプリンカップに充填し、５℃に冷却することにより、ゲルプリンを得た。
なお、油脂組成物として乳脂肪を使用する比較例では、上記油相１６部の代わりに乳脂肪４７質量％含有生クリーム３４．０部を用いる点、水の量を４９．３部に変更した点、及び、脱脂粉乳の量を６．５部に変更した点を除き、上記と同様にしてゲルプリンを調製した。
[Preparation of gel pudding]
An oil phase was prepared by mixing 15.82 parts of a fat and oil composition and 0.18 parts of an emulsifier [glycerin fatty acid ester, trade name "Emarzy MP" (manufactured by Riken Vitamin Co., Ltd.)].
65.8 parts of water, 10.0 parts of sugar, 8.0 parts of skimmed milk powder and a gelling agent [Thickening polysaccharide, trade name "Gel-up PI" (manufactured by San-Ei Gen F.F.I. Ltd.)] 0. Two parts were mixed to prepare an aqueous phase.
16 parts of the above oil phase and 84 parts of the above water phase are preemulsified at 65 ° C., heat sterilized at 85 ° C., using a homogenizer at a pressure of 150 kg / cm 2 and then at a pressure of 20 kg / cm 2 Homogenized to obtain an oil-in-water emulsion. The oil-in-water emulsion was charged into a purine cup and cooled to 5 ° C. to obtain gel purine.
In addition, in the comparative example which uses milk fat as a fat-and-oil composition, the point which uses 34.0 parts of creams containing 47 mass% of milk fat instead of 16 parts of the said oil phase, The amount of water was changed to 49.3 parts. A gel pudding was prepared in the same manner as described above except that the point and the amount of skimmed milk powder were changed to 6.5 parts.
［予備実験］
本発明者は、本発明の課題を解決すべく油脂の種類について鋭意検討を重ねたところ、パーム系油脂をエステル交換することにより、プリンの食感及び油性感が改善することを見出した。
具体的には、油脂組成物として、パーム分別低融点部、そのエステル交換油脂、又は乳脂肪（コントロール）を使用し、ゲルプリンを調製したところ、以下の表１に示す結果が得られた。
[Preliminary experiment]
The inventors of the present invention have intensively studied types of fats and oils to solve the problems of the present invention, and found that transesterification of palm-based fats and oils improves the texture and oiliness of pudding.
Specifically, when gel fractionation was prepared using a palm fractionated low melting point portion, a transesterified fat or oil thereof, or a milk fat (control) as a fat and oil composition, the results shown in Table 1 below were obtained.
(2) パーム分別低融点部１：パームオレイン（ヨウ素価６０、上昇融点２０．０℃）
(2) Palm fractionated low melting point part 1: palm olein (iodine number 60, rising melting point 20.0 ° C.)
表１の結果から明らかなように、パーム系油脂をエステル交換することにより、乳脂肪を配合したときのような良好な食感及び油性感が得られた。 As is clear from the results in Table 1, by transesterification of palm-based fats and oils, a good texture and oiliness such as when milk fat was blended were obtained.
［本試験］
しかし、パーム系油脂のエステル交換油脂（Ａ）単独では、乳脂肪を配合したときのような口どけが得られなかった。そこで、本発明者は、以下の表２に示す油脂組成物を用いて、ゲルプリンを調製し、食感、口どけ、及び油性感について評価した。
[main exam]
However, transesterification fats and oils (A) of palm oil and fats (A) alone did not give mouthfeel like when milk fat was blended. Then, the present inventor prepared gel pudding using the oil-and-fat composition shown in the following Table 2, and evaluated it about food texture, mouthfeel, and oiliness.
(4) パーム分別中融点部：パームミッドフラクション（ヨウ素価４５、上昇融点２７．５℃）
(4) Palm fractionating middle melting part: Palm mid fraction (iodine number 45, rising melting point 27.5 ° C)
表２〜３の結果から明らかなように、パーム系油脂のエステル交換油脂（Ａ）とパーム系油脂の非エステル交換油脂（Ｂ）とを組み合わせることにより、乳脂肪を配合したときのような良好な食感、口どけ、及び油性感が得られた。 As is clear from the results in Tables 2 and 3, the combination of milk fat is good by combining the transesterified fat and oil of palm oil and fat (A) with the non-transesterified fat and oil of palm oil and fat (B) A mouthfeel, palpable and oily feeling were obtained.
［蒸しプリンの調製］
油脂組成物１４．８５部と乳化剤［グリセリン脂肪酸エステル、商品名「エマルジーＭＰ」（理研ビタミン株式会社製）］０．１５部とを混合し、油相を調製した。
水５４．０部と砂糖１１．０部と脱脂粉乳８．０部とを混合して水相を調製し、該水相を６０℃まで加熱した後、上記油相と合わせて、６５℃で予備乳化を行い、８５℃で加熱殺菌し、４０℃に冷却し、予備乳化物を得た。
上記予備乳化物に卵１２部を混合し、ホモジナイザーを用いて１３０ｋｇ／ｃｍ2の圧力、次いで５０ｋｇ／ｃｍ2の圧力で均質化し、水中油型乳化物を得た。該水中油型乳化物をプリンカップに分注し、該プリンカップを、水を張ったトレイに置き、８５℃で５０分間湯煎焼きし、５℃に冷却し、蒸しプリンを得た。
なお、油脂組成物として乳脂肪を使用する比較例では、上記油相１５部の代わりに乳脂肪４７質量％含有生クリーム３１．８１部を用いた点、及び、水の量を３８．５２部に変更した点を除き、上記と同様にして蒸しプリンを調製した。
[Preparation of steamed pudding]
An oil phase was prepared by mixing 14.85 parts of the oil and fat composition and 0.15 parts of an emulsifier [glycerin fatty acid ester, trade name "Emarzy MP" (manufactured by Riken Vitamin Co., Ltd.)].
An aqueous phase is prepared by mixing 54.0 parts of water, 11.0 parts of sugar and 8.0 parts of skimmed milk powder, and the aqueous phase is heated to 60 ° C. and then combined with the above oil phase to obtain an aqueous phase at 65 ° C. Pre-emulsification was performed, heat-sterilized at 85 ° C., and cooled to 40 ° C. to obtain a pre-emulsion.
12 parts of eggs were mixed with the pre-emulsion and homogenized using a homogenizer at a pressure of 130 kg / cm 2 and then at a pressure of 50 kg / cm 2 to obtain an oil-in-water emulsion. The oil-in-water emulsion was dispensed into a pudding cup, and the pudding cup was placed in a tray filled with water, baked at 85 ° C. for 50 minutes, and cooled to 5 ° C. to obtain steamed pudding.
In addition, in the comparative example which uses milk fat as a fat-and-oil composition, the point which used 31.81 parts of creams containing 47 mass% of milk fat instead of 15 parts of the said oil phase, and the quantity of water 38.52 parts A steamed pudding was prepared in the same manner as described above except that it was changed to
表４に示されるとおり、蒸しプリンの場合でも、ゲルプリンの場合と同様の結果が得られた。すなわち、パーム系油脂のエステル交換油脂（Ａ）とパーム系油脂の非エステル交換油脂（Ｂ）とを組み合わせることにより、乳脂肪を配合したときのような良好な食感、口どけ、及び油性感が得られた。 As shown in Table 4, in the case of steamed pudding, the same result as in the case of gel pudding was obtained. That is, by combining the transesterified fat and oil (A) of palm based fat and oil and the non-transesterified fat and oil (B) of palm based fat and oil (B), a good texture, mouth feel and oily feeling like blending milk fat was gotten.
本発明の油脂組成物は、プリン（蒸しプリン、ゲルプリン）を製造するのに好適に利用することができる。 The oil and fat composition of the present invention can be suitably used for producing pudding (steamed pudding, gel pudding).
Claims (9)
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