JP2019195293A - Oil-in-water type emulsified material and whipped cream using same - Google Patents
Oil-in-water type emulsified material and whipped cream using same Download PDFInfo
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- JP2019195293A JP2019195293A JP2018090937A JP2018090937A JP2019195293A JP 2019195293 A JP2019195293 A JP 2019195293A JP 2018090937 A JP2018090937 A JP 2018090937A JP 2018090937 A JP2018090937 A JP 2018090937A JP 2019195293 A JP2019195293 A JP 2019195293A
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- oil
- mass
- fat
- content
- water emulsion
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Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、水中油型乳化物とそれを用いたホイップドクリームに関する。 The present invention relates to an oil-in-water emulsion and a whipped cream using the same.
近年、水中油型乳化物と、それを起泡したホイップドクリームは、高級志向の傾向が進み、生クリームに代表される乳脂を配合した製品が多数開発されている。 In recent years, oil-in-water emulsions and whipped creams obtained by foaming the same have become more high-end oriented, and many products containing milk fats typified by fresh cream have been developed.
乳脂はコクやミルク感を付与するために重要な要素であるが、配合量によっては、強い風味のため、後味のエグ味を感じるといった問題があり、後味のキレ、言い換えると後味のスッキリさをいかに良くするかが課題とされている。 Milk fat is an important element for imparting richness and a feeling of milk, but depending on the blending amount, there is a problem that it has a strong flavor and a feeling of aftertaste, and in other words, it has a clean aftertaste, in other words, a refreshing aftertaste. The issue is how to improve it.
乳脂の後味を改良する技術として、特許文献１にはマルトトリオースによってクリーム類のコク、キレなどを良好にする技術、特許文献２には油脂組成物の製造時における脱臭温度を変更することにより、乳脂の香りやコクを良好にする技術が提案されている。 As a technique for improving the aftertaste of milk fat, Patent Document 1 discloses a technique for improving the richness and sharpness of creams by maltotriose, and Patent Document 2 discloses a technique for changing the deodorizing temperature at the time of producing an oil and fat composition. In addition, techniques for improving the aroma and richness of milk fat have been proposed.
乳製品を配合する技術として、特許文献３の実施例には、水中油型乳化物にクリームチーズを配合し、コーヒーに添加後、乳化安定性、異味異臭、風香味を評価したことが記載され、特許文献４の実施例には、コーヒークリームなどに使用される水中油型乳化物に未発酵クリームチーズとホエイタンパク濃縮物を配合したことが記載されている。しかし、水中油型乳化物における乳脂の後味のキレには着目されておらず、乳製品の観点から乳脂の後味のキレを出すことは困難であった。 As a technique for blending dairy products, the example of Patent Document 3 describes that cream cheese was blended with an oil-in-water emulsion and the emulsion stability, off-flavor and odor were evaluated after addition to coffee. In Examples of Patent Document 4, it is described that an unfermented cream cheese and a whey protein concentrate are blended with an oil-in-water emulsion used for coffee cream or the like. However, attention has not been paid to the aftertaste of milk fat in the oil-in-water emulsion, and it has been difficult to achieve the aftertaste of milk fat from the viewpoint of dairy products.
特許文献５には、乳製品として、濃縮生クリームおよび濃縮ホエイの混合物であるホエイチーズを使用することが記載されているが、マーガリンのような油中水型の乳化油脂組成物における、これを生地に配合した焼成品の甘味とうま味およびこれらの持続性の維持を図ったものであり、水中油型乳化物における乳脂の後味のキレには着目されていない。 Patent Document 5 describes the use of whey cheese, which is a mixture of concentrated fresh cream and concentrated whey, as a dairy product, but this is used in a water-in-oil type emulsified fat composition such as margarine. It is intended to maintain the sweetness and umami of the baked product blended in the dough and the sustainability thereof, and does not pay attention to the aftertaste of milk fat in the oil-in-water emulsion.
本発明は、以上の事情に鑑みてなされたものであり、乳脂のコクと後味のキレを併せ持つ水中油型乳化物とそれを用いたホイップドクリームを提供することを課題としている。 This invention is made | formed in view of the above situation, and makes it a subject to provide the oil-in-water emulsion which has the richness of milk fat, and the sharpness of aftertaste, and a whipped cream using the same.
本発明者らは、上記課題を解決するために鋭意検討した結果、水中油型乳化物に濃縮生クリームおよび濃縮ホエイの混合物であるホエイチーズを配合することで、乳脂のコク味を出しつつ後味のキレに優れたホイップドクリームが得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have formulated a whey cheese that is a mixture of concentrated fresh cream and concentrated whey in an oil-in-water emulsion, thereby producing a rich aftertaste of milk fat. The inventors have found that a whipped cream having excellent sharpness can be obtained, and have completed the present invention.
すなわち、本発明の水中油型乳化物は、濃縮生クリームおよび濃縮ホエイの混合物であるホエイチーズを含有することを特徴としている。 That is, the oil-in-water emulsion of the present invention is characterized by containing whey cheese that is a mixture of concentrated fresh cream and concentrated whey.
本発明のホイップドクリームは、前記水中油型乳化物を起泡してなる。 The whipped cream of the present invention is obtained by foaming the oil-in-water emulsion.
本発明の水中油型乳化物およびホイップドクリームによれば、ホイップドクリームは乳脂のコクがありながら後味のキレを有する。 According to the oil-in-water emulsion and whipped cream of the present invention, the whipped cream has a sharp aftertaste while having a rich milk fat.
以下に、本発明を詳細に説明する。 The present invention is described in detail below.
本発明の水中油型乳化物は、濃縮生クリームおよび濃縮ホエイの混合物であるホエイチーズ（以下、単にホエイチーズとも言う。）を含有する。このホエイチーズを使用することで、乳脂のコクがありながら後味のキレを有するホイップドクリームが得られる。 The oil-in-water emulsion of the present invention contains whey cheese (hereinafter also simply referred to as whey cheese) which is a mixture of concentrated fresh cream and concentrated whey. By using this whey cheese, a whipped cream having a sharp aftertaste is obtained while having a rich milk fat.
このホエイチーズは、ＣＯＤＥＸ ＳＴＡＮ １９２−１９９５ Ａｎｎｅｘ Ｂ ０１．６．３の記載に従ったものである。 This whey cheese is in accordance with the description of CODEX STAN 192-1995 Annex B 01.6.3.
本発明においてホエイチーズに使用される濃縮生クリームは、生クリームを必要に応じて低温殺菌した後、濃縮したものなどを用いることができる。ここで生クリームは、生乳、牛乳などを濃縮し、脂肪分を一定以上まで高めたものである。通常の生クリームでは、コーヒー用で脂肪分１８〜３０質量％程度、ホイップ用で３０〜４８質量％程度であるが、本発明においてホエイチーズに使用される濃縮生クリームは、それ以上に濃縮したものである。ホエイチーズは、濃縮生クリームの脂肪分含有量が好ましくは６５質量％以上、より好ましくは７０〜７５質量％である。 As the concentrated fresh cream used in the whey cheese in the present invention, a fresh cream that has been pasteurized as necessary and then concentrated can be used. Here, the fresh cream is obtained by concentrating raw milk, milk or the like and increasing the fat content to a certain level or higher. In a normal cream, the fat content is about 18-30% by mass for coffee and about 30-48% by mass for whipping, but the concentrated cream used in the whey cheese in the present invention is more concentrated. Is. The whey cheese has a fat content in the concentrated fresh cream of preferably 65% by mass or more, more preferably 70 to 75% by mass.
本発明においてホエイチーズに使用される濃縮ホエイは、乳を乳酸菌で発酵させ、または乳に酵素もしくは酸を加えてできた乳清を濃縮し、固形状にしたものである。この濃縮ホエイは、乾物含量が好ましくは６５質量％以上、より好ましくは７０〜８５質量％である。 Concentrated whey used in whey cheese in the present invention is a product obtained by fermenting milk with lactic acid bacteria or concentrating whey produced by adding an enzyme or acid to milk into a solid form. The concentrated whey preferably has a dry matter content of 65% by mass or more, more preferably 70 to 85% by mass.
ホエイチーズは、例えば、濃縮生クリームと、濃縮ホエイを計量し、均一に混合した後、フィルタを通過させて濾過することによって得ることができる。 Whey cheese can be obtained by, for example, weighing concentrated fresh cream and concentrated whey, mixing them uniformly, and then filtering them through a filter.
濃縮生クリームと濃縮ホエイの混合比率は、４：６〜６：４であることが好ましい。 The mixing ratio of concentrated fresh cream and concentrated whey is preferably 4: 6 to 6: 4.
ホエイチーズは、例えば、Ｃｏｒｍａｎ社の製品が商業的に入手可能である。 Whey cheese is commercially available, for example, from Corman.
ホエイチーズは、水分量が好ましくは２０〜２５質量％、脂肪分含有量が好ましくは３０〜４０質量％、無脂乳固形分が好ましくは４０〜５０質量％である。 The whey cheese preferably has a water content of 20 to 25% by mass, a fat content of preferably 30 to 40% by mass, and a nonfat milk solid content of preferably 40 to 50% by mass.
本発明の水中油型乳化物におけるホエイチーズの含有量は、乳脂のコクと後味のキレの点から、組成物全量に対して０．３〜５質量％が好ましく、０．５〜３質量％がより好ましく、０．５〜２質量％が最も好ましい。ホエイチーズの含有量が少な過ぎると、乳脂の後味のキレが得られない場合があり、ホエイチーズの含有量が多過ぎると、硬い食感が乳脂の後味のキレなどに影響し得る。 ホエイチーズの乳脂に対する含有比率（ホエイチーズ／乳脂）は、乳脂のコクと後味のキレの点から、０．０１〜３．５が好ましく、０．０３〜１がより好ましく、０．０３〜０．１３質量％が最も好ましい。 The content of the whey cheese in the oil-in-water emulsion of the present invention is preferably 0.3 to 5% by mass, and preferably 0.5 to 3% by mass with respect to the total amount of the composition in terms of the richness of milk fat and the sharpness of the aftertaste. Is more preferable, and 0.5 to 2% by mass is most preferable. If the whey cheese content is too small, the aftertaste of milk fat may not be obtained. If the whey cheese content is too high, the hard texture may affect the aftertaste of milk fat. The content ratio of whey cheese to milk fat (whey cheese / milk fat) is preferably 0.01 to 3.5, more preferably 0.03 to 1, and more preferably 0.03 to 0 in terms of the richness of milk fat and the sharpness of aftertaste. .13 mass% is most preferred.
本発明の水中油型乳化物に用いるホエイチーズのＭＦＦＢは２０〜５０％が好ましく、３０〜４０％がより好ましい。ＦＤＢは３０〜６０％であることが好ましく、４０〜５０であることがより好ましい。ここでＭＦＦＢ（ｐｅｒｃｅｎｔａｇｅ Ｍｏｉｓｔｕｒｅ ｏｎ ａ Ｆａｔ−Ｆｒｅｅ Ｂａｓｉｓ）は、ＣＯＤＥＸに定めるチーズの硬度を表す値で、次式で表される。ＭＦＦＢ％の分類として、５１＞：Ｅｘｒａ ｈａｒｄ、４９〜５６：Ｈａｒｄ、５４〜６９：Ｆｉｒｍ／Ｓｅｍｉｈａｒｄ、６７＜：Ｓｏｆｔとされている。
ＭＦＦＢ％＝｛（水分量）／（全重量−乳脂肪分量）｝×１００
ＦＤＢ％（ｐｅｒｃｅｎｔａｇｅ Ｆａｔ ｉｎ Ｄｒｙ Ｍａｔｔｅｒ）は、ＣＯＤＥＸに定める乳製品の脂肪含量を表す値で、次式で表される。
ＦＤＢ％＝｛（乳脂肪分量）／（全重量−水分量）｝×１００
本発明の水中油型乳化物は、乳製品として、上記ホエイチーズの他に、脱脂乳、生クリーム、チーズ（ナチュラルチーズ、プロセスチーズなど）、発酵乳、濃縮乳、脱脂濃縮乳、無糖れん乳、加糖れん乳、無糖脱脂れん乳、加糖脱脂れん乳、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白濃縮ホエイパウダー、ホエイ蛋白コンセントレート（ＷＰＣ）、ホエイ蛋白アイソレート（ＷＰＩ）、バターミルクパウダー、トータルミルクプロテイン、カゼインナトリウム、カゼインカリウムなどを配合してもよい。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。
20-50% is preferable and, as for MFFB of whey cheese used for the oil-in-water emulsion of this invention, 30-40% is more preferable. FDB is preferably 30 to 60%, and more preferably 40 to 50. Here, MFFB (Percentage Moisture on a Fat-Free Basis) is a value representing the hardness of cheese defined in CODEX and is represented by the following equation. As the classification of MFFB%, 51>: Exra hard, 49-56: Hard, 54-69: Firm / Semihard, 67 <: Soft.
MFFB% = {(water content) / (total weight-milk fat content)} × 100
FDB% (percentage Fat in Dry Matter) is a value representing the fat content of dairy products defined in CODEX and is represented by the following formula.
FDB% = {(milk fat content) / (total weight-water content)} × 100
In addition to the whey cheese, the oil-in-water emulsion of the present invention is skimmed milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skimmed concentrated milk, sugar-free lotus Milk, sweetened milk, sugar-free skim milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI) , Buttermilk powder, total milk protein, sodium caseinate, potassium casein and the like may be added. These may be used alone or in combination of two or more.
本発明の水中油型乳化物は乳脂のコクを得る観点から、乳製品として生クリーム、脱脂濃縮乳、ホエイパウダーを含有することが好ましい。生クリームは配合量としては１５〜２５質量％含有することが好ましく、脱脂濃縮乳に比べて素材の塩味を感じにくいホエイパウダーを併用することが好ましい。 The oil-in-water emulsion of the present invention preferably contains fresh cream, defatted concentrated milk, and whey powder as a dairy product from the viewpoint of obtaining milk fat. The fresh cream is preferably contained in an amount of 15 to 25% by mass, and preferably used in combination with whey powder that is less likely to feel the salty taste of the raw material compared to the defatted concentrated milk.
上記したようなホエイチーズ以外の乳製品は、本発明の効果を損なわない範囲内の量で配合される。生クリームなどの脂肪分を含む乳製品や、ホエイパウダー、脱脂濃縮乳などのホエイ由来蛋白質を含む乳製品はあるが、乳製品の製造工程は本発明の効果に影響し得る。これらを単に組み合わせて配合しても本発明の効果は得られない。例えば、ホエイパウダー、脱脂濃縮乳などのホエイ由来蛋白質を含む乳製品は、加熱工程など、上記ホエイチーズとは異なる製造条件が、塩味を感じ易くなるなど風味に影響し、生クリームなどの脂肪分を含む乳製品と単に混合しても本発明の効果は得られない。 Dairy products other than the whey cheese as described above are blended in amounts that do not impair the effects of the present invention. Although there are dairy products containing fat such as fresh cream and dairy products containing whey-derived proteins such as whey powder and defatted concentrated milk, the production process of dairy products can affect the effects of the present invention. Even if these are simply combined and blended, the effect of the present invention cannot be obtained. For example, dairy products that contain whey-derived proteins such as whey powder and defatted concentrated milk affect the flavor, such as the heating process, which makes it easier to feel salty taste, such as the heating process. Even if it is simply mixed with a dairy product containing, the effect of the present invention cannot be obtained.
本発明の水中油型乳化物は、乳脂を含有する。本発明の水中油型乳化物における乳脂の含有量は、乳脂のコクを得る点などから、油脂全体の質量に対して０．８〜５３質量％が好ましく、１３〜５１質量％がより好ましい。乳脂は、配合する油脂によるものや、乳製品によるものなどを由来とする合計量である。 The oil-in-water emulsion of the present invention contains milk fat. The content of milk fat in the oil-in-water emulsion of the present invention is preferably from 0.8 to 53 mass%, more preferably from 13 to 51 mass%, based on the total mass of the oil and fat, from the point of obtaining the richness of milk fat. Milk fat is the total amount derived from oils and fats to be blended, milk products and the like.
油脂組成における飽和脂肪酸Ｓと不飽和脂肪酸Ｕの観点では、乳脂のコクと後味のキレ、および乳化安定性、また起泡性水中油型乳化物の場合には、起泡性、ホイップドクリームにおける二次加工後の保形性、保水性などの物性の点から、本発明の水中油型乳化物において、２飽和トリグリセリドと３飽和トリグリセリドとの合計量は、油脂全体の質量に対して６０質量％以上９０質量％未満が好ましく、６５〜８５質量％がより好ましく、７０〜８３質量％がさらに好ましい。飽和脂肪酸の含有量は、全油脂の構成脂肪酸全体の質量に対して５７〜８６質量％が好ましく、６５〜７８質量％がより好ましく、６８〜７５質量％がさらに好ましい。 In terms of saturated fatty acid S and unsaturated fatty acid U in the fat composition, the richness of milk fat and the sharpness of aftertaste, and emulsion stability, and in the case of a foamable oil-in-water emulsion, foamability, in whipped cream From the viewpoint of physical properties such as shape retention and water retention after secondary processing, in the oil-in-water emulsion of the present invention, the total amount of disaturated triglycerides and trisaturated triglycerides is 60 masses with respect to the mass of the whole oil and fat. % To less than 90% by mass, more preferably 65 to 85% by mass, and still more preferably 70 to 83% by mass. The content of the saturated fatty acid is preferably 57 to 86% by mass, more preferably 65 to 78% by mass, and still more preferably 68 to 75% by mass with respect to the total mass of the constituent fatty acids of all fats and oils.
本発明において、飽和脂肪酸Ｓは、油脂中に含まれるすべての飽和脂肪酸である。また、各トリグリセリド分子に結合している２つまたは３つの飽和脂肪酸Ｓは、同一の飽和脂肪酸であってもよいし、異なる飽和脂肪酸であってもよい。飽和脂肪酸Ｓとしては、特に限定されないが、例えば、酪酸（４）、カプロン酸（６）、カプリル酸（８）、カプリン酸（１０）、ラウリン酸（１２）、ミリスチン酸（１４）、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、リグノセリン酸（２４）などが挙げられる。なお、上記の数値表記は、脂肪酸の炭素数である。 In this invention, the saturated fatty acid S is all the saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids. Although it does not specifically limit as saturated fatty acid S, For example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.
本発明において、不飽和脂肪酸Ｕは、油脂中に含まれるすべての不飽和脂肪酸である。また、各トリグリセリド分子に結合している２つまたは３つの不飽和脂肪酸Ｕは、同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。不飽和脂肪酸Ｕとしては、特に限定されないが、例えば、ミリストレイン酸（１４：１）、パルミトレイン酸（１６：１）、ヒラゴン酸（１６：３）、オレイン酸（１８：１）、リノール酸（１８：２）、リノレン酸（１８：３）、エイコセン酸（２０：１）、エルカ酸（２２：１）、セラコレイン酸（２４：１）などが挙げられる。なお、上記不飽和脂肪酸についての括弧内の数値表記は、左側が脂肪酸の炭素数であり、右側が二重結合数を意味する。 In this invention, the unsaturated fatty acid U is all the unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. Although it does not specifically limit as unsaturated fatty acid U, For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds.
本発明において、油脂中のトリグリセリドとは、１分子のグリセロールに３分子の脂肪酸がエステル結合した構造を有するものである。トリグリセリドの１位、２位、３位とは、脂肪酸が結合した位置を表す。 In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded.
油脂組成におけるトリグリセリドの２位に結合された脂肪酸の観点では、乳脂のコクと後味のキレ、および乳化安定性、また起泡性水中油型乳化物の場合には、起泡性、ホイップドクリームにおける二次加工後の保形性、保水性などの物性の点から、本発明の水中油型乳化物において、トリグリセリドの２位に結合されたラウリン酸の含有量は、油脂の２位構成脂肪酸全体の質量に対して５〜３２質量％が好ましく、１０〜２７質量％がより好ましく、１５〜２５質量％がさらに好ましい。２位にラウリン酸が結合されたトリグリセリドは、ラウリン酸の分子量が小さいことに起因し、分子運動がおこりやすい。そのため固化後に油脂中で、分子同士が離れやすい状態となる。このような特性を持つ２位に結合されたラウリン酸の含有量を上記範囲とすることが、本発明の効果を得る点から好適である。トリグリセリドの２位に結合されたオレイン酸の含有量は、２位構成脂肪酸全体の質量に対して９〜５５質量％が好ましく、１４〜３５質量％がより好ましく、１８〜２５質量％がさらに好ましい。２位にオレイン酸が結合されたトリグリセリドは、分子構造上歪を形成しており、回転運動する際に、分子構造の障害となりやすい状態となる。これにより油脂中の各トリグリセリドの分子同士が近付きにくくなることから、固化しにくい状態となる。このような特性を持つ２位に結合されたオレイン酸の含有量を上記範囲とすることが、本発明の効果を得る点から好適である。 In terms of fatty acids bound to the 2-position of triglycerides in the fat composition, the richness of milk fat and the aftertaste, and emulsion stability, and in the case of a foamable oil-in-water emulsion, foamability, whipped cream In the oil-in-water emulsion of the present invention, the content of lauric acid bonded to the 2-position of triglyceride is the 2-position fatty acid of fats and oils from the viewpoint of physical properties such as shape retention and water retention after secondary processing in 5-32 mass% is preferable with respect to the whole mass, 10-27 mass% is more preferable, and 15-25 mass% is further more preferable. Triglycerides having lauric acid bonded to the 2-position are likely to undergo molecular motion due to the low molecular weight of lauric acid. Therefore, the molecules are easily separated from each other in the oil after solidification. It is preferable that the content of lauric acid bonded to the 2-position having such characteristics is in the above range from the viewpoint of obtaining the effects of the present invention. The content of oleic acid bonded to the 2-position of triglyceride is preferably 9 to 55% by mass, more preferably 14 to 35% by mass, and still more preferably 18 to 25% by mass based on the total mass of the 2-position fatty acid. . The triglyceride in which oleic acid is bonded to the 2-position forms a strain in the molecular structure, and when it rotates, it tends to be an obstacle to the molecular structure. Thereby, since the molecules of each triglyceride in fats and oils become difficult to approach, it will be in the state which is hard to solidify. It is preferable that the content of oleic acid bonded to the 2-position having such characteristics is in the above range from the viewpoint of obtaining the effects of the present invention.
２位にラウリン酸またはオレイン酸が結合されたトリグリセリドの１位、３位の構成脂肪酸は、飽和脂肪酸Ｓまたは不飽和脂肪酸Ｕのいずれであってもよい。２位がラウリン酸であるトリグリセリドとしては、ＳＬＳ型トリグリセリド、ＳＬＵ型トリグリセリド（位置異性体も含む）、ＵＬＵ型トリグリセリドが挙げられる。なお、「Ｓ」とは、飽和脂肪酸を意味する。「Ｕ」とは、不飽和脂肪酸を意味する。「Ｌ」とは、トリグリセリドの構成脂肪酸であるラウリン酸を意味する。２位がオレイン酸であるトリグリセリドとしては、例えば、ＳＯＳ型トリグリセリド、ＳＯＵ型トリグリセリド（位置異性体も含む）、ＵＯＵ型トリグリセリドが挙げられる。なお、「Ｏ」とは、トリグリセリドの構成脂肪酸であるオレイン酸を意味する。各トリグリセリド分子の１位と３位に結合している脂肪酸がいずれも飽和脂肪酸Ｓであるか、いずれも不飽和脂肪酸Ｕである場合、これらは同一の飽和脂肪酸Ｓ（不飽和脂肪酸Ｕ）であってもよいし、互いに異なる飽和脂肪酸Ｓ（不飽和脂肪酸Ｕ）であってもよい。 The constituent fatty acids at the 1st and 3rd positions of the triglyceride in which lauric acid or oleic acid is bonded to the 2nd position may be either the saturated fatty acid S or the unsaturated fatty acid U. Examples of triglycerides in which the 2-position is lauric acid include SLS-type triglycerides, SLU-type triglycerides (including positional isomers), and ULU-type triglycerides. “S” means saturated fatty acid. “U” means an unsaturated fatty acid. “L” means lauric acid which is a constituent fatty acid of triglyceride. Examples of triglycerides in which the 2-position is oleic acid include SOS-type triglycerides, SOU-type triglycerides (including positional isomers), and UOU-type triglycerides. “O” means oleic acid which is a constituent fatty acid of triglyceride. When the fatty acids bonded to the 1st and 3rd positions of each triglyceride molecule are both saturated fatty acids S or unsaturated fatty acids U, these are the same saturated fatty acids S (unsaturated fatty acids U). Alternatively, different saturated fatty acids S (unsaturated fatty acids U) may be used.
本発明において、油脂組成の観点では、乳脂のコクと後味のキレ、および乳化安定性、また起泡性水中油型乳化物の場合には、起泡性、ホイップドクリームにおける二次加工後の保形性、保水性などの物性の点から、特に、２飽和トリグリセリドおよび３飽和トリグリセリドの合計量が、油脂全体の質量に対して６０質量％以上９０質量％未満であり、トリグリセリドの２位に結合されたラウリン酸の含有量が、トリグリセリドの２位に結合された構成脂肪酸全体の質量に対して５〜３２質量％であることが好ましい。 In the present invention, in terms of oil composition, the richness of milk fat and aftertaste, and emulsion stability, and in the case of a foamable oil-in-water emulsion, foamability, after secondary processing in whipped cream From the viewpoint of physical properties such as shape retention and water retention, in particular, the total amount of disaturated triglyceride and trisaturated triglyceride is 60% by mass or more and less than 90% by mass with respect to the total mass of the oil and fat, and is in the second position of triglyceride. The content of bound lauric acid is preferably 5 to 32% by mass with respect to the total mass of the constituent fatty acids bonded to the 2-position of the triglyceride.
本発明の起泡性水中油型乳化物において、乳脂のコクと後味のキレ、および乳化安定性、また起泡性水中油型乳化物の場合には、起泡性、ホイップドクリームにおける二次加工後の保形性、保水性などの物性の点から、Ｐ２Ｏの含有量は、油脂のトリグリセリド全体の質量に対して４〜２７質量％が好ましく、６〜１５質量％がより好ましく、７．５〜９質量％であることがさらに好ましい。ここでＰ２Ｏは、ＰＰＯおよびＰＯＰを示す。ＰＰＯは、１位と２位または２位と３位にパルミチン酸、３位または１位にオレイン酸が結合されたトリグリセリドを示し、ＰＯＰは、１位と３位にパルミチン酸、２位にオレイン酸が結合されたトリグリセリドを示し、Ｐはパルミチン酸、Ｏはオレイン酸を示す。 In the foamable oil-in-water emulsion of the present invention, the richness of milk fat and aftertaste, and emulsion stability, and in the case of a foamable oil-in-water emulsion, foamability, secondary in whipped cream From the viewpoint of physical properties such as shape retention and water retention after processing, the content of P2O is preferably 4 to 27 mass%, more preferably 6 to 15 mass%, based on the total mass of the triglyceride of the fat and oil. More preferably, it is 5-9 mass%. Here, P2O represents PPO and POP. PPO is a triglyceride with palmitic acid at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid at the 3rd or 1st position. POP is palmitic acid at the 1st and 3rd positions, and olein at the 2nd position. An acid-bound triglyceride is shown, P is palmitic acid, and O is oleic acid.
本発明の水中油型乳化物は、油脂の構成脂肪酸としてトランス脂肪酸を含んでもよく、含まなくてもよいが、トランス脂肪酸の摂取量が多くなると、血液中におけるＬＤＬコレステロール量が増加しうる。よって、これを抑制しやすい点から、本発明においては、油脂の構成脂肪酸中のトランス脂肪酸の含有量は、油脂の構成脂肪酸全体の質量に対して１０質量％未満であることが好ましく、５質量％未満であることがより好ましく、３質量％未満であることが最も好ましい。油脂におけるトランス脂肪酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．４．３−２０１３ トランス脂肪酸含量（キャピラリーガスクロマトグラフ法）」で測定することができる。なお、トランス脂肪酸の含有量は、添加量既知の内部標準物質（ヘプタデカン酸）との面積比により算出できる。 The oil-in-water emulsion of the present invention may or may not contain a trans fatty acid as a constituent fatty acid of fats and oils, but if the intake of trans fatty acid increases, the amount of LDL cholesterol in the blood may increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acid in the constituent fatty acid of the fat is preferably less than 10% by mass with respect to the total mass of the constituent fatty acid of the fat. % Is more preferable, and it is most preferable that it is less than 3% by mass. The content of trans fatty acid in fats and oils is measured by the gas chromatographic method ("2.4.4.3-2013 trans fatty acid content (capillary gas chromatographic method)") of the standard oil fat analysis test method (Japan Oil Chemistry Society). The content of trans fatty acid can be calculated from the area ratio with an internal standard substance (heptadecanoic acid) whose addition amount is known.
本発明の水中油型乳化物は、前述のトランス脂肪酸とするために、部分硬化油を含有しないことが好ましい。 The oil-in-water emulsion of the present invention preferably contains no partially hardened oil in order to obtain the aforementioned trans fatty acid.
本発明の水中油型乳化物において、乳脂以外に配合される油脂としては、特に限定されないが、例えば、パーム油、パーム核油、ヤシ油、菜種油、大豆油、コーン油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、シア脂、サル脂、マンゴー油、イリッペ脂、カカオ脂、豚脂（ラード）、牛脂、それらの１種または２種以上を原料として加工（硬化、エステル交換反応、分別のうち１つ以上の処理）、精製（脱酸、脱臭、脱色など）したものなどが挙げられる。これらの油脂は、上記したような油脂組成を適宜調整するために、１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 In the oil-in-water emulsion of the present invention, fats and oils blended other than milk fat are not particularly limited, for example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, Rice oil, safflower oil, olive oil, sesame oil, shea fat, monkey fat, mango oil, iripe fat, cacao butter, lard, beef tallow, one or more of them as raw materials (cured, ester) One or more treatments among exchange reactions and fractionation), purified (deacidification, deodorization, decolorization, etc.) and the like. These fats and oils may be used individually by 1 type, and may be used in combination of 2 or more type, in order to adjust the above fat composition as appropriate.
これらのうち、パーム油由来の油脂としては、パーム油、パーム分別油、これらの硬化油、エステル交換油脂などが挙げられる。パーム分別油としては、パーム分別硬質油（パームステアリン等）、パーム分別軟質油（パームオレイン、パームスーパーオレイン等）、パーム分別中融点油（ＰＭＦ等）などが挙げられる。 Among these, palm oil-derived fats and oils include palm oil, palm fractionated oil, these hardened oils, transesterified fats and oils, and the like. Examples of the palm fractionated oil include palm fractionated hard oil (palm stearin and the like), palm fractionated soft oil (palm olein, palm super olein and the like), palm fractionated medium melting point oil (PMF and the like) and the like.
本発明の水中油型乳化物は、乳化安定性、また起泡性水中油型乳化物の場合には、起泡性、ホイップドクリームにおける二次加工後の保形性、保水性などの物性の点から、ラウリン系油脂（ａ１）およびパーム系油脂（ａ２）を原料とするエステル交換油脂（ａ）を含有することが好ましい。 The oil-in-water emulsion of the present invention is emulsion stability, and in the case of a foamable oil-in-water emulsion, physical properties such as foamability, shape retention after secondary processing in whipped cream, water retention, etc. From the point of, it is preferable to contain the transesterified fats and oils (a) which use lauric fats and oils (a1) and palm fats and oils (a2) as a raw material.
ラウリン系油脂（ａ１）は、全構成脂肪酸中のラウリン酸含有量が３０質量％以上、好ましくは４０〜５５質量％、より好ましくは４５〜５０質量％である。このようなラウリン系油脂（ａ１）としては、パーム核油、ヤシ油、これらの分別油、硬化油などが挙げられ、これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 The lauric oil / fat (a1) has a lauric acid content of 30% by mass or more, preferably 40-55% by mass, more preferably 45-50% by mass in the total constituent fatty acids. Examples of such lauric fats and oils (a1) include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. May be.
パーム系油脂（ａ２）は、全構成脂肪酸中の炭素数１６以上の脂肪酸含有量が３５質量％以上である。このようなパーム系油脂（ａ２）としては、パーム油、パーム分別油、これらの硬化油などが挙げられ、これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。パーム分別油としては、パーム分別硬質油、パーム分別軟質油、パーム分別中融点油などを用いることができる。 Palm-based fats and oils (a2) have a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. Examples of such palm-based fats and oils (a2) include palm oil, palm fractionated oil, and these hardened oils, which may be used alone or in combination of two or more. Good. As the palm fractionation oil, palm fractionation hard oil, palm fractionation soft oil, palm fractionation middle melting point oil and the like can be used.
エステル交換油脂（ａ）は、１種単独で使用してもよいが、２種以上の混合物であってもよく、ヨウ素価３０以上のエステル交換油脂Ａを単独で、または、ヨウ素価３０未満のエステル交換油脂Ｂをエステル交換油脂Ａと組み合わせて使用することができる。 Transesterified fats and oils (a) may be used alone, but may be a mixture of two or more, and transesterified fats and oils A having an iodine value of 30 or more alone or having an iodine value of less than 30. The transesterified fat / oil B can be used in combination with the transesterified fat / oil A.
エステル交換油脂Ａは、ヨウ素価３０以上であり、その中でも３０〜４０が好ましい。エステル交換油脂Ａの含有量は、油脂全体の質量に対して０．３〜３８質量％が好ましく、１０〜３５質量％がより好ましく、１８〜３２質量％がさらに好ましい。 The transesterified fat and oil A has an iodine value of 30 or more, and preferably 30 to 40 among them. The content of the transesterified oil / fat A is preferably 0.3 to 38% by mass, more preferably 10 to 35% by mass, and still more preferably 18 to 32% by mass with respect to the total mass of the oil / fat.
エステル交換油脂Ｂは、ヨウ素価３０未満である。エステル交換油脂Ａとエステル交換油脂Ｂを併用した場合において、これらの合計としてのエステル交換油脂（ａ）のヨウ素価は、３０〜４０が好ましく、３２〜３８がより好ましい。 The transesterified fat / oil B has an iodine value of less than 30. When the transesterified oil A and the transesterified oil B are used in combination, the iodine value of the transesterified fat (a) as a total of these is preferably 30 to 40, more preferably 32-38.
油脂における２飽和トリグリセリドおよび３飽和トリグリセリドの合計量、トリグリセリドの２位に結合されたラウリン酸の含有量を調整するためには、これらの合計としてのエステル交換油脂（ａ）の含有量を油脂全体の質量に対して１５〜３３質量％とすることが好ましく、２５〜３３質量％とすることがより好ましい。 In order to adjust the total amount of disaturated triglyceride and trisaturated triglyceride in the fat and oil, and the content of lauric acid bonded to the 2-position of the triglyceride, the total content of the transesterified fat and oil (a) is adjusted to It is preferable to set it as 15-33 mass% with respect to the mass of this, and it is more preferable to set it as 25-33 mass%.
また、エステル交換油脂（ａ）を配合する場合において、エステル交換油脂（ａ）以外に配合される好ましい油脂としては、上述のパーム系油脂、ラウリン系油脂、乳脂などが挙げられる。 Moreover, when mix | blending transesterified fats and oils (a), as a preferable fats and oils mix | blended other than transesterified fats and oils (a), the above-mentioned palm type fats and oils, lauric fats and oils, milk fats, etc. are mentioned.
パーム系油脂としては、エステル交換パーム分別軟質油、パーム分別中融点油を用いることが好ましく、パーム分別中融点油を用いることがより好ましい。パーム系油脂の含有量は油脂全体の質量に対して２．５〜８４質量％が好ましく、３〜４５質量％がより好ましく、３〜２０質量％がさらに好ましい。 As the palm oil and fat, it is preferable to use a transesterified palm fractionated soft oil and a palm fractionated middle melting point oil, and it is more preferred to use a palm fractionated middle melting point oil. 2.5-84 mass% is preferable with respect to the mass of the whole fats and oils, content of palm oil fat is more preferable 3-45 mass%, and 3-20 mass% is further more preferable.
ラウリン系油脂としては、エステル交換パーム核極度硬化油、パーム核油、ヤシ油、ヤシ極度硬化油などを用いることが好ましく、ヤシ油、ヤシ極度硬化油を用いることがより好ましい。ラウリン系油脂の含有量は、油脂全体の質量に対して６０質量％以下が好ましく、５〜５０質量％がより好ましく、７〜２５質量％がさらに好ましい。 As lauric fats and oils, it is preferable to use transesterified palm kernel extremely hardened oil, palm kernel oil, palm oil, palm extremely hardened oil, and the like, and it is more preferable to use palm oil and palm extremely hardened oil. The content of the lauric oil / fat is preferably 60% by mass or less, more preferably 5-50% by mass, and still more preferably 7-25% by mass with respect to the total mass of the oil / fat.
また、それ以外に菜種油、大豆油、コーン油などの液状油を用いることもできる。液状油の含有量は、油脂全体の質量に対して１．５〜２５質量％が好ましく、３〜９質量％がより好ましく、４〜９質量％がさらに好ましい。 In addition, liquid oils such as rapeseed oil, soybean oil, and corn oil can also be used. The content of the liquid oil is preferably 1.5 to 25% by mass, more preferably 3 to 9% by mass, and still more preferably 4 to 9% by mass with respect to the mass of the entire fat.
エステル交換油脂（ａ）において、ラウリン系油脂（ａ１）と、パーム系油脂（ａ２）とのエステル交換反応には、エステル交換触媒として化学触媒や酵素触媒が用いられる。化学触媒としてはナトリウムメチラートや水酸化ナトリウム等が用いられ、酵素触媒としてはリパーゼ等が用いられる。リパーゼとしてはアスペルギルス属、アルカリゲネス属等のリパーゼが挙げられ、イオン交換樹脂、ケイ藻土、セラミック等の担体上に固定し固定化したものを用いても、粉末の形態として用いても良い。また位置選択性のあるリパーゼ、位置選択性のないリパーゼのいずれも用いることができるが、位置選択性のないリパーゼを用いることが好ましい。エステル交換触媒として化学触媒や位置選択性のない酵素触媒を用いた場合、ラウリン系油脂（ａ１）とパーム系油脂（ａ２）とのエステル交換反応が完了すると、構成脂肪酸として飽和脂肪酸（Ｓ）を２個、不飽和脂肪酸（Ｕ）を１個含む２飽和トリグリセリドのうち、対称型トリグリセリド（ＳＵＳ）と非対称型トリグリセリド（ＳＳＵ）とのエステル交換油脂（ａ）中における質量比（ＳＵＳ／ＳＳＵ）が０．４５〜０．５５の範囲内となる。 In the transesterified fat / oil (a), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst in the transesterification reaction between the lauric fat / oil (a1) and the palm fat / oil (a2). Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric fat (a1) and the palm fat (a2) is completed, a saturated fatty acid (S) is used as a constituent fatty acid. Among the two saturated triglycerides containing one unsaturated fatty acid (U), the mass ratio (SUS / SSU) in the transesterified oil (a) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.
エステル交換反応に化学触媒を用いる場合、触媒を油脂質量の０．０５〜０．１５質量％添加し、減圧下で８０〜１２０℃に加熱し、０．５〜１．０時間攪拌することでラウリン系油脂（ａ１）とパーム系油脂（ａ２）とのエステル交換反応が平衡状態となって完了し、エステル交換油脂（ａ）を得ることができる。また酵素触媒を用いる場合、リパーゼ等の酵素触媒を油脂質量の０．０１〜１０質量％添加し、４０〜８０℃でエステル交換反応を行うことによりエステル交換反応が平衡状態となって完了し、エステル交換油脂（ａ）を得ることができる。エステル交換反応はカラムによる連続反応、バッチ反応のいずれの方法で行うこともできる。エステル交換反応後、必要に応じて脱色、脱臭などの精製を行うことができる。 When using a chemical catalyst for the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the oil lipid amount, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric fat (a1) and the palm fat (a2) is completed in an equilibrium state, and the transesterified fat (a) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. A transesterified oil (a) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.
本発明の水中油型乳化物において、油脂の含有量（乳製品由来を含む。）は、乳化安定性、また起泡性水中油型乳化物の場合には、起泡性、ホイップドクリームにおける二次加工後の保形性、保水性などの点から、１０〜５０質量％が好ましく、３０〜４５質量％がより好ましい。 In the oil-in-water emulsion of the present invention, the content of fats and oils (including dairy products) is the emulsion stability, and in the case of a foamable oil-in-water emulsion, the foaming property in whipped cream 10-50 mass% is preferable and 30-45 mass% is more preferable from points, such as shape retention after secondary processing and water retention.
本発明の水中油型乳化物には、油脂、乳製品、水の他、必要に応じて、水中油型乳化物に通常使用される各種の食品素材や食品添加物などを添加することができる。具体的には、例えば、乳化剤、ｐＨ調整剤、糖質、増粘多糖類、フレーバー、着色成分、酸化防止剤などが挙げられる。 In addition to fats and oils, dairy products and water, various food materials and food additives usually used in oil-in-water emulsions can be added to the oil-in-water emulsion of the present invention, if necessary. . Specifically, for example, emulsifiers, pH adjusters, carbohydrates, thickening polysaccharides, flavors, coloring components, antioxidants and the like can be mentioned.
乳化剤としては、例えば、レシチン、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウムなどが挙げられる。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。乳化剤は、特に限定されないが、水中油型乳化物を起泡する場合、起泡前の乳化安定性と、起泡時には迅速にクリーム中の脂肪を凝集させて部分的に乳化状態を破壊させ、かつ解乳化させた状態を長時間維持する点を考慮すると、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジン酸、ホスファチジルセリンなどのリン脂質が主成分であるレシチンに、ショ糖脂肪酸エステル、グリセリン脂肪酸エステルなどを組み合わせて使用することができる。 Examples of the emulsifier include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester. And stearoyl calcium lactate. These may be used alone or in combination of two or more. The emulsifier is not particularly limited, but when foaming an oil-in-water emulsion, the emulsification stability before foaming, and at the time of foaming, the fat in the cream is rapidly aggregated to partially destroy the emulsified state, In consideration of maintaining the demulsified state for a long time, sucrose fatty acid ester and glycerin fatty acid ester are added to lecithin mainly composed of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and phosphatidylserine. Etc. can be used in combination.
ｐＨ調整剤としては、例えば、リン酸塩、メタリン酸塩、ポリリン酸塩、ピロリン酸塩などの無機塩類、クエン酸塩、酒石酸塩などの有機酸塩類などが挙げられる。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 Examples of the pH adjuster include inorganic salts such as phosphate, metaphosphate, polyphosphate, and pyrophosphate, and organic acid salts such as citrate and tartrate. These may be used alone or in combination of two or more.
糖質としては、例えば、単糖（グルコース、フルクトース、ガラクトース、マンノースなど）、二糖類（ラクトース（乳糖）、スクロース、マルトース、トレハロースなど）、オリゴ糖、糖アルコール、ステビア、アスパルテームなどの甘味料、デンプン、デンプン分解物、イヌリン、多糖類、難消化性糖質（難消化性デンプン、難消化性デキストリン等）などが挙げられる。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 Examples of sugars include sweeteners such as monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose (lactose), sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, aspartame, Examples thereof include starch, starch degradation products, inulin, polysaccharides, resistant starch (resistant starch, resistant dextrin, etc.). These may be used alone or in combination of two or more.
増粘多糖類としては、例えば、寒天、アルギン酸ナトリウム、カラギーナン、キサンタンガム、グァーガム、グルコマンナン、ジェランガム、大豆多糖類、タラガム、ローカストビーンガム、アラビアガム、タマリンドシードガム、ペクチン、結晶セルロース、カルボキシメチルセルロース（ＣＭＣ）、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）、アルギン酸プロピレングリコールエステル（ＰＧＡ）などが挙げられる。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 Examples of thickening polysaccharides include agar, sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharide, tara gum, locust bean gum, gum arabic, tamarind seed gum, pectin, crystalline cellulose, carboxymethylcellulose ( CMC), hydroxypropyl methylcellulose (HPMC), alginic acid propylene glycol ester (PGA), and the like. These may be used alone or in combination of two or more.
本発明の水中油型乳化物は、例えば、次の手順で製造することができる。 The oil-in-water emulsion of the present invention can be produced, for example, by the following procedure.
油脂、乳製品、乳化剤、水などの各成分を混合して乳化する。乳化にはホモミキサーなどを用いることができる。通常は、親油性の乳化剤は油相、親水性の乳化剤は水相に添加する。また、親水性の乳製品や塩類などは、予め水に溶解して用いる。乳化は、油相については配合油脂が完全に溶解する温度に加温し、水相については混合後の油相が温度低下を起こさない温度に加温し、水相に油相を混合し、例えば６０〜７０℃で行うことができる。 Each component such as fats and oils, dairy products, emulsifiers and water is mixed and emulsified. A homomixer or the like can be used for emulsification. Usually, the lipophilic emulsifier is added to the oil phase, and the hydrophilic emulsifier is added to the aqueous phase. In addition, hydrophilic dairy products, salts and the like are used by dissolving in water in advance. In the emulsification, the oil phase is heated to a temperature at which the blended fats and oils are completely dissolved, the oil phase after mixing is heated to a temperature at which the temperature does not decrease, and the oil phase is mixed with the water phase. For example, it can carry out at 60-70 degreeC.
乳化した後、均質化を行う。均質化は、高圧ホモジナイザーを用いて、従来より水中油型乳化物の製造に用いられている圧力などの条件を適宜に設定して行うことができる。この均質化の工程において油滴のメディアン径を調整することができる。また均質化の前後の工程として、殺菌または滅菌処理をすることができる。均質化後のメディアン径は０．８〜１．６μｍであることが好ましく、１．０〜１．３μｍであることがより好ましい。 After emulsification, homogenization is performed. Homogenization can be performed using a high-pressure homogenizer and appropriately setting conditions such as pressure conventionally used in the production of oil-in-water emulsions. In this homogenization step, the median diameter of the oil droplets can be adjusted. Further, as a process before and after homogenization, sterilization or sterilization can be performed. The median diameter after homogenization is preferably 0.8 to 1.6 μm, and more preferably 1.0 to 1.3 μm.
そして、均質化後の乳化物を冷却することにより、本発明の水中油型乳化物が得られる。冷却は、短時間で目的の温度まで冷却できる設備を用いて行うことが好ましく、このような設備としては、例えば、プレート式熱交換器、チューブ式熱交換器などを挙げることができ、このような設備を用いて短時間で１〜７℃の温度範囲まで冷却することが好ましい。冷却後、冷蔵下で攪拌し、工業的スケールにおいてはタンク中で冷却温度にて例えば１〜２日程度放置し安定化させる（エージング）。その後、充填され、製品となる。 And the oil-in-water emulsion of this invention is obtained by cooling the emulsion after homogenization. Cooling is preferably performed using equipment that can cool to a target temperature in a short time, and examples of such equipment include plate heat exchangers and tube heat exchangers. It is preferable to cool to a temperature range of 1 to 7 ° C in a short time using a simple facility. After cooling, the mixture is stirred under refrigeration, and in an industrial scale, it is allowed to stand at a cooling temperature in a tank for about 1 to 2 days for stabilization (aging). Then, it is filled and becomes a product.
本発明の水中油型乳化物を、泡立器具、または専用のミキサー（開放式縦型ミキサー、密閉式連続ミキサーなど）を用いて空気を抱き込ませるように攪拌することによって、起泡状態を呈するホイップドクリームを製造することができる。なお、起泡する際に、グラニュー糖、砂糖、液糖などの糖質や、アルコール類、フレーバー、増粘安定剤、生クリームなどを添加してもよい。 By stirring the oil-in-water emulsion of the present invention using a foaming device or a dedicated mixer (open vertical mixer, closed continuous mixer, etc.) so as to embed air, the foaming state is changed. A whipped cream can be produced. When foaming, sugars such as granulated sugar, sugar, liquid sugar, alcohols, flavors, thickening stabilizers, fresh cream, etc. may be added.
このようにして得られたホイップドクリームは、必要に応じて冷蔵保存した後、二次加工に供される。ここで二次加工には、起泡後にナッペマシーンや、デポジッターなどを通過させる機械を用いた成形手法や、スパテラを用いたナッペやしぼり袋を用いた注入など、手作業による成形手法が含まれる。 The whipped cream thus obtained is subjected to secondary processing after refrigerated storage as necessary. Here, secondary processing includes manual molding techniques such as molding using a machine that passes a nappe machine or a depositer after foaming, and injection using a nappe or spatula bag using a spatula. .
このようにして得られたホイップドクリームは、食品の各種用途に使用することができ、例えば、ケーキなどのナッペ用や、パン、パイ、シュー、デニッシュ、クッキー、ビスケットやケーキなどのサンド用、デザートやコーヒーなどのトッピング用などに好適に用いることができる。 The whipped cream thus obtained can be used for various food applications, for example, for nappe such as cake, bread, pie, shoe, Danish, cookies, sand for biscuits and cakes, It can be suitably used for toppings such as desserts and coffee.
また、本発明の水中油型乳化物は、濃縮タイプの乳原料として、ホワイトソース、シチューなど調理用としても使用でき、パン、パイ、シュー、デニッシュ、クッキー、ビスケットやケーキ等の製菓、製パン用途として起泡させず直接生地に添加して使用することができる。このような用途の水中油型乳化物としては、製品中油分が５〜２０質量％であることが好ましい。 In addition, the oil-in-water emulsion of the present invention can be used as a concentrated type milk raw material, for cooking such as white sauce, stew, confectionery such as bread, pie, shoe, Danish, cookies, biscuits and cakes, bread making It can be used by adding directly to the dough without foaming. As an oil-in-water emulsion for such a use, it is preferable that the oil content in a product is 5-20 mass%.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に限定されるものではない。
（１）測定方法
油脂のヨウ素価は、基準油脂分析試験法（公益社団法人日本油化学会）の「２．３．４．１−２０１３ヨウ素価（ウィイス−シクロヘキサン法）」で測定した。
EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
(1) Measuring method The iodine value of fats and oils was measured by "2.3.4.1-2013 iodine number (Wiis-cyclohexane method)" of the standard fats and oils analysis test method (Japan Oil Chemists' Society).
油脂における飽和脂肪酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」）で測定した。なお、上記試験法のとおりガスクロマトグラフィーで測定した全ピーク面積である、油脂の構成脂肪酸全体の質量を基準としている。表１〜表３において、「飽和脂肪酸量／構成脂肪酸」と質量％で表記している。 The content of saturated fatty acids in fats and oils is determined by gas chromatographic method ("2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)" of reference fat analysis method (Japan Oil Chemistry Society)). Measured with In addition, it is based on the mass of the whole constituent fatty acid of fats and oils, which is the total peak area measured by gas chromatography as in the above test method. In Tables 1 to 3, “saturated fatty acid amount / constituent fatty acid” is expressed in mass%.
油脂におけるトリグリセリドの２位に結合されたオレイン酸の含有量、トリグリセリドの２位に結合されたラウリン酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定した。なお、これらの含有量は、上記試験法のとおり、リパーゼ溶液で処理後のモノアシルグリセリン画分をガスクロマトグラフィーで測定した全ピーク面積である、油脂の２位構成脂肪酸全体の質量を基準としている。表２〜表５において、「２位オレイン酸量／２位脂肪酸」、「２位ラウリン酸量／２位脂肪酸」と質量％で表記している。 The content of oleic acid bonded to the 2-position of triglycerides and the content of lauric acid bonded to the 2-position of triglycerides in fats and oils was determined by gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society)). It was measured by “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)” and “Recommended 2-2013 2-position fatty acid composition”). In addition, these content is based on the mass of the 2nd constituent fatty acid whole fats and oils which is the total peak area which measured the monoacylglycerol fraction after processing with the lipase solution by gas chromatography as the said test method. Yes. In Tables 2 to 5, “2nd oleic acid amount / 2nd fatty acid” and “2nd lauric acid amount / 2nd fatty acid” are expressed in mass%.
油脂におけるＰ２Ｏの含有量（ＰＰＯおよびＰＯＰの合計量）は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定し、脂肪酸量を用いて計算にて求めた。表２〜表５において、「Ｐ２Ｏ（ＰＯＰ＋ＰＰＯ）／油脂」と質量％で表記している。 The content of P2O in fats and oils (total amount of PPO and POP) is determined according to “2.4.2.2-2013 Fatty Acid Composition (FID Ascent) of Gas Chromatographic Method (Standard Oil Analysis Test Method (Japan Oil Chemists' Society)). Warm gas chromatographic method) ”and“ Recommendation 2-2013 2-position fatty acid composition ”), and determined by calculation using the amount of fatty acid. In Tables 2 to 5, “P2O (POP + PPO) / oil” is expressed in mass%.
油脂における２飽和トリグリセリドおよび３飽和トリグリセリドの合計量は、ガスクロマトグラフ法（基準油脂分析試験法（社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定し、それぞれ脂肪酸量を用いて計算にて求めた。表２〜表５において、油脂を基準として「２・３飽和トリグリセリド量／油脂」、水中油型乳化物を基準として「２・３飽和トリグリセリド量／製品」と質量％で表記している。 The total amount of di-saturated triglyceride and tri-saturated triglyceride in fats and oils is determined according to the gas chromatographic method (standard fats and oils analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph). Method) ”and“ Recommendation 2-2013 2-position fatty acid composition ”), and each was calculated by using the amount of fatty acid. In Tables 2 to 5, “2.3 saturated triglyceride amount / oil / fat” based on fats and oils and “2.3 saturated triglyceride amount / product” based on oil-in-water emulsions are shown in mass%.
（２）水中油型乳化物とホイップドクリームの作製
表２〜表５のエステル交換油脂１〜４は次の方法で作製した。
（エステル交換油脂１）
パーム核油５０質量％、パーム油５０質量％を混合して１１０℃に加熱し、十分に脱水させた後、化学触媒としてナトリウムメチラートを油脂量の０．０８質量％添加し、減圧下、１００℃で０．５時間攪拌しながらエステル交換反応を行った。エステル交換反応後、水洗して触媒を除去し、活性白土を用いて脱色し、さらに脱臭を行ってエステル交換油脂１を得た。このエステル交換油脂１のヨウ素価は３５．５であった。
（エステル交換油脂２）
パーム核極度硬化油２５質量％、パーム油５０質量％、パーム極度硬化油２５質量％を原料に使用し、エステル交換油脂１の製法に準じてエステル交換反応を行い、エステル交換油脂２を得た。このエステル交換油脂２のヨウ素価は２８であった。
（エステル交換油脂３）
パーム核極度硬化油を原料に使用し、エステル交換油脂１の製法に準じてエステル交換反応を行い、エステル交換油脂３を得た。このエステル交換油脂３のヨウ素価は２であった。
（エステル交換油脂４）
パーム分別軟質油を原料に使用し、エステル交換油脂１の製法に準じてエステル交換反応を行い、エステル交換油脂４を得た。このエステル交換油脂４のヨウ素価は５６であった。
(2) Production of oil-in-water emulsion and whipped cream Transesterified fats and oils 1 to 4 in Tables 2 to 5 were produced by the following method.
(Transesterified oil 1)
After mixing 50% by mass of palm kernel oil and 50% by mass of palm oil and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst was added in an amount of 0.08% by mass of the oil and fat. The ester exchange reaction was carried out with stirring at 100 ° C. for 0.5 hour. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified fat 1. The iodine value of this transesterified oil 1 was 35.5.
(Transesterified oil 2)
The transesterified oil 2 was obtained by performing transesterification according to the production method of the transesterified oil 1 using 25% by mass of the ultra-hardened palm kernel oil, 50% by mass of the palm oil, and 25% by mass of the extremely hardened palm oil. . The iodine value of this transesterified oil and fat 2 was 28.
(Transesterified oil and fat 3)
Palm kernel extremely hardened oil was used as a raw material, and a transesterification reaction was carried out according to the production method of transesterified fat 1 to obtain transesterified fat 3. The transesterified oil 3 had an iodine value of 2.
(Transesterified oil 4)
Using a palm fractionated soft oil as a raw material, a transesterification reaction was carried out according to the production method of the transesterified fat 1 to obtain a transesterified fat 4. The iodine value of this transesterified oil 4 was 56.
＜水中油型乳化物の作製＞
表２〜表４に示す配合で、油脂にグリセリン脂肪酸エステル、レシチンを添加し油相とした。一方、水に乳化剤のショ糖脂肪酸エステル、液糖、表２〜表４の乳製品、リン酸ナトリウム、増粘多糖類を添加し水相とした。
水相と油相を６５℃に加温し、水相に油相を添加し攪拌して乳化した後、高圧ホモジナイザーで均質化した。その後、１〜５℃まで急冷し、さらに、攪拌しながら冷蔵下で１０時間エージングし、起泡性のある水中油型乳化物を得た。
起泡性水中油型乳化物における配合量は次のとおりである。なお、残部を水とし、全体を１００質量部とした。
〈起泡性水中油型乳化物の配合〉
油脂 表２〜表４記載
乳製品 表２〜表４記載
液糖 ５．０質量％
乳化剤 ０．６７質量％
グリセリン脂肪酸エステル ０．２質量％
レシチン ０．２質量％
ショ糖脂肪酸エステル ０．４質量％
リン酸ナトリウム ０．２質量％
増粘多糖類 ０．０５質量％
<Preparation of oil-in-water emulsion>
In the formulation shown in Tables 2 to 4, glycerin fatty acid ester and lecithin were added to the oil to make an oil phase. On the other hand, sucrose fatty acid ester as an emulsifier, liquid sugar, dairy products shown in Tables 2 to 4, sodium phosphate and polysaccharide thickener were added to water to obtain an aqueous phase.
The aqueous phase and the oil phase were heated to 65 ° C., the oil phase was added to the aqueous phase, and the mixture was stirred and emulsified, and then homogenized with a high-pressure homogenizer. Then, it rapidly cooled to 1-5 degreeC, Furthermore, it aged under refrigeration for 10 hours, stirring, and obtained the oil-in-water type emulsion with foamability.
The blending amount in the foamable oil-in-water emulsion is as follows. The balance was water and the whole was 100 parts by mass.
<Formulation of foamable oil-in-water emulsion>
Fats and oils Tables 2 to 4 listed Dairy products Tables 2 to 4 listed Liquid sugar 5.0% by mass
Emulsifier 0.67% by mass
Glycerin fatty acid ester 0.2% by mass
Lecithin 0.2% by mass
Sucrose fatty acid ester 0.4% by mass
Sodium phosphate 0.2% by mass
Thickening polysaccharide 0.05% by mass
また、表５に示す配合で、油脂にグリセリン脂肪酸エステル、レシチンを添加し油相とした。一方、水に表５の乳製品を加え、水相とし、同様の製造方法にて水中油型乳化物を得た。
水中油型乳化物における配合量は次のとおりである。なお、残部を水とし、全体を１００質量部とした。
〈水中油型乳化物の配合〉
油脂 表５記載
乳製品 表５記載
乳化剤 １．５質量％
グリセリン脂肪酸エステル １質量％
レシチン ０．５質量％
Further, in the formulation shown in Table 5, glycerin fatty acid ester and lecithin were added to the oil to make an oil phase. On the other hand, the dairy product shown in Table 5 was added to water to obtain an aqueous phase, and an oil-in-water emulsion was obtained by the same production method.
The compounding amount in the oil-in-water emulsion is as follows. The balance was water and the whole was 100 parts by mass.
<Formulation of oil-in-water emulsion>
Fats and oils listed in Table 5 Dairy products listed in Table 5 Emulsifier 1.5% by mass
Glycerin fatty acid ester 1% by mass
Lecithin 0.5% by mass
（乳製品１）
濃縮生クリームおよび濃縮ホエイの混合物であるホエイチーズを用いた。その詳細は表１に示すとおりである。低温殺菌した生クリームを脂肪分７５質量％に濃縮したものと、乾物含量７６質量％の濃縮ホエイを計量し、均一に混合した後、孔径３ｍｍのフィルタを通過させ濾過することによって得られたホエイチーズを−１８℃で保管し、使用に供した。なお、乾物含量とは、水分量を除いたものである。ホエイチーズのＭＦＦＢは３２．８％、ＦＤＢは４５．６％であった。
(Dairy product 1)
Whey cheese which is a mixture of concentrated fresh cream and concentrated whey was used. The details are as shown in Table 1. Whey obtained by weighing pasteurized whipped cream to a fat content of 75% by weight and concentrated whey with a dry matter content of 76% by weight and mixing them uniformly and then passing through a filter with a pore diameter of 3 mm and filtering. The cheese was stored at −18 ° C. and used. The dry matter content is obtained by excluding moisture content. Whey cheese had an MFFB of 32.8% and an FDB of 45.6%.
（乳製品２）
クリームチーズ ＭＦＦＢ７８．９％、ＦＤＢ７０．６％、脂肪分含有量３３．７質量％、水分量５２．３質量％、炭水化物量２．９質量％、タンパク質量８．３質量％、灰分量２．８質量％
（乳製品３）
生クリーム 脂肪分含有量４７．３質量％、水分量４７．７質量％、炭水化物量３質量％、タンパク質量１．６質量％、灰分量０．４質量％
（乳製品４）
脱脂濃縮乳 脂肪分含有量０．３質量％、水分量６９．８質量％、炭水化物量１６．１質量％、タンパク質量１１．４質量％、灰分量２．４質量％
（乳製品５）
ホエイパウダー 脂肪分含有量１．１質量％、水分量２．３質量％、炭水化物量７８．４質量％、タンパク質量１２．１質量％、灰分量６．１質量％
(Dairy product 2)
Cream cheese MFFB 78.9%, FDB 70.6%, fat content 33.7% by mass, moisture content 52.3% by mass, carbohydrate content 2.9% by mass, protein content 8.3% by mass, ash content 2. 8% by mass
(Dairy product 3)
Fresh cream Fat content 47.3 mass%, moisture content 47.7 mass%, carbohydrate content 3 mass%, protein content 1.6 mass%, ash content 0.4 mass%
(Dairy product 4)
Nonfat concentrated milk Fat content 0.3% by mass, water content 69.8% by mass, carbohydrates 16.1% by mass, protein 11.4% by mass, ash content 2.4% by mass
(Dairy product 5)
Whey powder Fat content 1.1% by mass, water content 2.3% by mass, carbohydrate content 78.4% by mass, protein content 12.1% by mass, ash content 6.1% by mass
＜ホイップドクリームの作製＞
上記のようにして得られた起泡性水中油型乳化物４ｋｇに０．４ｋｇのグラニュー糖を加え、２０コートボウル内で５℃に調温後、縦型ミキサー（関東混合機工業（株）製）を使用し、起泡させ、ホイップドクリームを得た。
<Preparation of whipped cream>
After adding 0.4 kg of granulated sugar to 4 kg of the foamable oil-in-water emulsion obtained as described above, the temperature is adjusted to 5 ° C. in a 20 coat bowl, and then a vertical mixer (Kanto Blender Industries, Ltd.) Product) and whipped cream was obtained.
（３）評価
得られた水中油型乳化物と、これを起泡して得たホイップドクリームについて次の評価を行った。表５の水中油型乳化物については、起泡させず評価を行なった。
(3) Evaluation The following evaluation was performed about the obtained oil-in-water emulsion and the whipped cream obtained by foaming this. The oil-in-water emulsions in Table 5 were evaluated without foaming.
・ホイップドクリームの試食による評価
起泡後、１０℃にて１日静置したホイップドクリームをパネル１０名で試食し、乳脂の後味のキレ、乳脂のコク、塩味、口溶けを以下の基準で評価した。
パネルは、五味（甘味、酸味、塩味、苦味、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された２０〜４０代の男性４名、女性６名を選抜した。
［乳脂の後味のキレ］
評価基準
◎+：パネル１０名中９名以上が、乳脂の後味のキレがあると評価した。
◎：パネル１０名中７〜８名が、乳脂の後味のキレがあると評価した。
〇：パネル１０名中５〜６名が、乳脂の後味のキレがあると評価した。
△：パネル１０名中３〜４名が、乳脂の後味のキレがあると評価した。
×：乳脂のキレがあると評価したのは１０名中２名以下であった。
・ Evaluation by tasting of whipped cream After whipping, taste 10 days of whipped cream that was allowed to stand at 10 ° C and taste the aftertaste of milk fat, the richness of milk fat, salty taste, and mouth melt on the following criteria evaluated.
The panel conducted a discrimination test of five tastes (sweet, sour, salty, bitter, and umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Four men and six women in their 20s to 40s were selected.
[Kire of aftertaste of milk fat]
Evaluation Criteria ◎ +: Nine or more of 10 panelists evaluated that there was a sharp aftertaste of milk fat.
A: 7 to 8 out of 10 panelists evaluated that there was a sharp aftertaste of milk fat.
A: 5 to 6 out of 10 panelists evaluated that there was a sharp aftertaste of milk fat.
Δ: 3 to 4 out of 10 panelists evaluated that there was a sharp aftertaste of milk fat.
X: It was 2 or less out of 10 people who evaluated that there was sharpness of milk fat.
［乳脂のコク］
評価基準
◎+：パネル１０名中９名以上が、乳脂のコクがあると評価した。
◎：パネル１０名中７〜８名が、乳脂のコクがあると評価した。
〇：パネル１０名中５〜６名が、乳脂のコクがあると評価した。
△：パネル１０名中３〜４名が、乳脂のコクがあると評価した。
×：乳脂のコクがあると評価したのは１０名中２名以下であった。
[Mass of milk fat]
Evaluation Criteria ◎ +: Nine or more of 10 panelists evaluated that there was a rich body of milk fat.
A: 7 to 8 out of 10 panelists evaluated that there was a rich body of milk fat.
A: 5 to 6 out of 10 panelists evaluated that there was a rich body of milk fat.
Δ: 3 to 4 out of 10 panelists evaluated that there was a rich body of milk fat.
X: It was less than 2 out of 10 people who evaluated the richness of milk fat.
［塩味の少なさ］
評価基準
◎：パネル１０名中８名以上が、塩味を感じないと評価した。
○：パネル１０名中５〜７名が、塩味を感じないと評価した。
△：パネル１０名中３〜４名が、塩味を感じないと評価した。
×：塩味を感じないと評価したのはパネル１０名中２名以下であった。
[Low saltiness]
Evaluation criteria A: Eight or more out of 10 panelists evaluated that they did not feel salty.
A: 5 to 7 out of 10 panelists evaluated that they did not feel salty.
Δ: 3 to 4 panelists evaluated that they did not feel salty.
X: Two or less of the 10 panelists evaluated that they did not feel salty.
［口溶け］
評価基準
◎：パネル１０名中８名以上が、口溶けが良好であると評価した。
○：パネル１０名中５〜７名が、口溶けが良好であると評価した。
△：パネル１０名中３〜４名が、口溶けが良好であると評価した。
×：口溶けが良好であると評価したのはパネル１０名中２名以下であった。
[Melting mouth]
Evaluation Criteria A: Eight or more of the 10 panelists evaluated that the mouth melted well.
◯: 5 to 7 out of 10 panelists evaluated that melting in the mouth was good.
Δ: 3 to 4 out of 10 panelists evaluated that the mouth melt was good.
X: Two or less of the 10 panelists evaluated that the mouth melt was good.
・起泡性水中油型乳化物およびホイップドクリームの物性評価
［安定性（ボテ）］
１００ｍｌ容量ビーカーに６０ｇの起泡性水中油型乳化物を計量し、２０℃に調温したものをスリーワンモーター ＢＬ３００（ＨＥＩＤＯＮ社製）にてファン（３枚羽根プロペラ）を使用し、１８０ｒｐｍの回転数で攪拌した。ボテの発生を目視で観察し、ボテが発生するまでの時間を以下の基準で評価した。なお、ここでいうボテとは、攪拌中にビーカー内にておこる増粘または固化を意味する。
評価基準
◎：４時間以上ボテが発生しなかった。
○：ボテが発生するまで３０分以上４時間未満であった。
△：１０分以上３０分未満で増粘または固化した。
×：１０分未満で増粘または固化した。
・ Evaluation of physical properties of foamable oil-in-water emulsions and whipped cream [stability (bottom)]
Weigh 60g of foamable oil-in-water emulsion into a 100ml capacity beaker, and adjust the temperature to 20 ° C using Three One Motor BL300 (manufactured by HEIDON) using a fan (3-blade propeller) and rotating at 180rpm Stir in number. The occurrence of voids was visually observed, and the time until the occurrence of voids was evaluated according to the following criteria. The term “bottom” here means thickening or solidification occurring in a beaker during stirring.
Evaluation criteria A: No burn occurred for 4 hours or more.
◯: It was 30 minutes or longer and less than 4 hours until smoldering occurred.
Δ: Thickened or solidified in 10 minutes or more and less than 30 minutes.
X: Thickened or solidified in less than 10 minutes.
［保形性］
起泡直後、花形状に造形したものを１７．５℃のクールニクスで１日静置し、形状の変化を目視により以下の基準で判定した。
評価基準
◎：造花直後と比較して形状の変化なし。
○：やや形状の変化がある。または若干「しわ」のようなものが見える。
△：かなり形が崩れている。または「しわ」のようなものが見える。
×：完全に形が崩れている。または「ひび」が入っている。
[Shape retention]
Immediately after foaming, the flower shape was left standing at 17.5 ° C. for 1 day, and the change in shape was visually determined according to the following criteria.
Evaluation criteria A: No change in shape compared to immediately after artificial flowering.
○: Some change in shape. Or you can see some “wrinkles”.
Δ: The shape is considerably broken. Or you can see something like “wrinkles”.
X: The shape is completely broken. Or there is a “crack”.
［保水性］
起泡直後、花形状に造形したものを１７．５℃のクールニクスで１日静置し、離水の有無を目視により以下の基準で判定した。
評価基準
◎：造花直後と比較して離水が認められない。
○：やや離水が認められる。
△：かなりの離水が認められる。
×：離水が激しい。
[Water retention]
Immediately after foaming, the flower shape was allowed to stand for 1 day with 17.5 ° C. coolics, and the presence or absence of water separation was visually determined according to the following criteria.
Evaluation Criteria A: Water separation is not observed compared to immediately after artificial flowering.
○: Some water separation is recognized.
Δ: Considerable water separation is observed.
X: Water separation is intense.
以上の各評価の結果に基づき、以下の基準で総合評価を行った。
［総合評価］
評価基準
◎：全ての評価項目で最上の評価を得ている。
○：全ての評価項目で評価が良好である。
×：評価項目に×が一つ以上存在する
上記の評価結果を表２〜表５に示す。なお、表２〜表５において油脂と乳製品の配合は水中油型乳化物を基準として質量％で示している。
Based on the results of the above evaluations, comprehensive evaluation was performed according to the following criteria.
[Comprehensive evaluation]
Evaluation criteria A: The highest evaluation is obtained for all evaluation items.
○: Evaluation is good for all evaluation items.
X: One or more x exists in the evaluation items. The above evaluation results are shown in Tables 2 to 5. In Tables 2 to 5, the blending of fats and dairy products is shown in mass% based on the oil-in-water emulsion.
表２〜表４より、比較例１〜９は、濃縮生クリームおよび濃縮ホエイの混合物であるホエイチーズの乳製品１を配合せず、乳製品１を配合した実施例の配合に対して、乳製品２〜５に変更して比較した。比較例１、２、３は、実施例１、４、１２と対比している。比較例４は、実施例４の乳製品１を、乳製品２のクリームチーズに変更した。比較例５〜９は、実施例１６（乳製品として、乳製品１と乳製品５（ホエイパウダー）を配合）を基準とし、比較例５は乳製品１を配合せず乳製品５（ホエイパウダー）のみ配合し、比較例６は乳製品３（生クリーム）と乳製品４（脱脂濃縮乳）を配合し（脂肪分、固形分は乳製品１：０．８質量％に合わせている。）、比較例７は乳製品３（生クリーム）と乳製品５（ホエイパウダー）を配合し（脂肪分、固形分は乳製品１：０．８質量％に合わせている。）、比較例８は乳製品３（生クリーム）のみ配合し（固形分は乳製品１：０．８質量％に合わせている。）、比較例９は乳製品４（脱脂濃縮乳）のみ配合した（固形分は乳製品１：０．８質量％に合わせている。）。各比較例は、いずれも乳脂の後味のキレがなく、乳脂のコクがありながらも乳脂の後味のキレが良いホイップドクリームは、乳脂肪分やホエイを含む乳製品の中でも、特定のホエイチーズである乳製品１に起因して発現する。 From Tables 2 to 4, Comparative Examples 1 to 9 were not blended with dairy product 1 of whey cheese, which is a mixture of concentrated fresh cream and concentrated whey, but compared to the formulation of the example in which dairy product 1 was blended. It changed to the products 2-5 and compared. Comparative Examples 1, 2, and 3 are compared with Examples 1, 4, and 12. In Comparative Example 4, dairy product 1 of Example 4 was changed to dairy product 2 cream cheese. Comparative Examples 5 to 9 are based on Example 16 (containing dairy product 1 and dairy product 5 (whey powder) as dairy products), and Comparative Example 5 does not contain dairy product 1 and dairy product 5 (whey powder) ), And Comparative Example 6 contains dairy product 3 (fresh cream) and dairy product 4 (defatted concentrated milk) (fat content and solid content are adjusted to 1: 0.8% by mass of dairy product). In Comparative Example 7, dairy product 3 (fresh cream) and dairy product 5 (whey powder) were blended (fat content and solid content were adjusted to 1: 0.8% by mass of dairy product). Only dairy product 3 (fresh cream) was blended (the solid content was adjusted to 1: 0.8% by mass of dairy product), and Comparative Example 9 was blended with only dairy product 4 (defatted concentrated milk) (solid content was milk). Product 1: Matched to 0.8% by mass). Each of the comparative examples has no milk fat aftertaste, and whipped cream with good milk fat aftertaste, while having rich milk fat, is a particular whey cheese among milk products containing milk fat and whey. Expressed due to dairy product 1 being
実施例１〜２３は、乳製品１を配合し、いずれにおいても乳脂のコクがありながら乳脂の後味のキレが良いホイップドクリームが得られ、物性も良好であった。実施例１、３、４は全ての評価において最も良い配合である。実施例２、９との対比から、エステル交換油脂１の配合によって、乳脂のコクがありながら乳脂の後味のキレが良く、更に物性の良いものが得られる。実施例５、１１、１７は、実施例４、１０、１６から、乳製品５（ホエイパウダー）を乳製品４（脱脂濃縮乳）に変更したが、塩味を感じる場合があった。実施例８は、実施例４と対比すると油脂組成において２・３飽和トリグリセリド量が多く、口溶け、安定性（ボテ）がやや低下した。実施例１０〜１２は、乳脂量約２０質量％の実施例１〜９に対して乳脂量約１０質量％とした。乳脂のコクには差がみられたが乳脂の後味のキレは最良である。実施例１３〜１９は、乳製品由来以外には乳脂を配合しなかった。相対的には乳脂を配合した実施例１〜１２に比べると乳脂のコクと後味のキレに劣る傾向があるが、比較例１〜９に対して満足し得るものであった。 In Examples 1 to 23, dairy product 1 was blended, and whipped cream with a good aftertaste of milk fat was obtained and the physical properties were also good in all cases. Examples 1, 3, and 4 are the best blends in all evaluations. From the comparison with Examples 2 and 9, by blending the transesterified fat 1, the aftertaste of milk fat is good and the physical properties are further improved while the milk fat is rich. In Examples 5, 11, and 17, the dairy product 5 (whey powder) was changed to the dairy product 4 (defatted concentrated milk) from Examples 4, 10, and 16, but saltiness was sometimes felt. In contrast to Example 4, Example 8 had a large amount of 2.3 saturated triglyceride in the oil and fat composition, solubilized in the mouth, and the stability (bottom) slightly decreased. In Examples 10 to 12, the amount of milk fat was about 10% by mass relative to Examples 1 to 9 having an amount of milk fat of about 20% by mass. Although there was a difference in the richness of milk fat, the aftertaste of milk fat is the best. Examples 13 to 19 did not contain milk fat other than from dairy products. Although it tends to be inferior to the richness of milk fat and the sharpness of aftertaste as compared with Examples 1 to 12 in which milk fat is blended, it was satisfactory with respect to Comparative Examples 1 to 9.
実施例６、７は、実施例４から乳製品１の量を変更したが、乳脂のコクと後味のキレは比較例１〜９に対して満足し得るものであった。乳製品１／乳脂の含有比率は、実施例６と、実施例１３、更に実施例１４までの範囲も考慮すると、乳脂のコクと後味のキレの点から０．０１〜１が好ましい。 In Examples 6 and 7, the amount of dairy product 1 was changed from Example 4, but the richness of milk fat and the sharpness of aftertaste were satisfactory with respect to Comparative Examples 1-9. The content ratio of dairy product 1 / milk fat is preferably 0.01 to 1 in view of the richness of milk fat and the sharpness of aftertaste in consideration of the range from Example 6 to Example 13, and further to Example 14.
実施例１６〜２３は、油脂組成（飽和脂肪酸量、２位オレイン酸量、２位ラウリン酸量、Ｐ２Ｏ量、２・３飽和トリグリセリド量）の増減において実施例１〜１５と対比される。油脂組成の観点では、２・３飽和トリグリセリド量／油脂は、実施例１８から実施例８までの範囲と、実施例２３、２０、２２との対比から、６０〜９０質量％未満は全体的な評価項目を満足する点で好ましい範囲である。飽和脂肪酸量は、表２〜表４に記載したような他の組成および配合条件にも依存するが、このことを考慮しても、実施例１８から実施例２２までの範囲と、実施例２３、２０との対比から、５７〜８６質量％は全体的な評価項目（乳脂のコクと後味のキレなどの食感と物性）を満足する点で好ましい範囲である。２位ラウリン酸量は、実施例２１から実施例１９までの範囲と、実施例１８、２０との対比から、５〜３２質量％は全体的な評価項目を満足する点で好ましい範囲である。２位オレイン酸量は、実施例２０から実施例１６、１７までの範囲と、実施例２２、１８との対比から、９〜５５質量％は全体的な評価項目を満足する点で好ましい範囲である。Ｐ２Ｏは、実施例２２から実施例１６、１７までの範囲と、実施例２０、１８との対比から、４〜２７質量％は全体的な評価項目を満足する点で好ましい範囲である。その中でも、２位ラウリン酸量が５〜３２質量％、かつ２・３飽和トリグリセリド量／油脂が６０〜９０質量％未満の範囲は、油脂組成の観点において全体的な評価項目の点、特に乳脂のコクと後味のキレの良さ（◎+、◎、〇、その中でも◎+と◎になる傾向）と物性の維持（△評価が少ない）の両面から好ましい。 Examples 16-23 are contrasted with Examples 1-15 in the increase / decrease in fat composition (saturated fatty acid amount, 2-position oleic acid amount, 2-position lauric acid amount, P2O amount, 2.3-saturated triglyceride amount). From the viewpoint of oil and fat composition, the amount of 2.3 trisaturated triglyceride / fat is less than 60 to less than 90% by mass from the range of Example 18 to Example 8 and the comparison with Examples 23, 20, and 22. This is a preferable range in that the evaluation items are satisfied. The amount of saturated fatty acid depends on other compositions and blending conditions as described in Tables 2 to 4, but even if this is taken into consideration, the range from Example 18 to Example 22 and Example 23 , 20 to 57% by mass is a preferable range in terms of satisfying overall evaluation items (texture and physical properties such as richness of milk fat and sharpness of aftertaste). The amount of 2-position lauric acid is a preferable range from the viewpoint of satisfying the overall evaluation items in the range from Example 21 to Example 19 and the comparison with Examples 18 and 20. The 2-position oleic acid amount is a preferable range in terms of satisfying the overall evaluation items from the range from Example 20 to Examples 16 and 17 and the comparison with Examples 22 and 18. is there. P2O is a preferable range from the viewpoint of satisfying the overall evaluation items in the range from Example 22 to Examples 16 and 17 and the comparison with Examples 20 and 18. Among them, the range in which the amount of 2-position lauric acid is 5 to 32% by mass and the amount of 2.3 saturated triglyceride / fat is less than 60 to 90% by mass is a point of overall evaluation items from the viewpoint of oil and fat composition, particularly milk fat. It is preferable from the standpoints of both goodness and sharpness of aftertaste (◎ +, ◎, ◯, of which tend to be ◎ + and ◎) and maintenance of physical properties (small evaluation).
表５より、比較例１０、１１は濃縮生クリームおよび濃縮ホエイの混合物であるホエイチーズの乳製品１を配合せず、乳製品１を配合した実施例の配合に対して、乳製品２〜５に変更して比較した。比較例１０は乳製品３（生クリーム）と乳製品５（ホエイパウダー）を配合し（脂肪分、固形分は乳製品１：０．８質量％に合わせている）、比較例１１は乳製品２を配合した。各比較例は、いずれも乳脂の後味のキレがなく、乳脂のコクがない水中油型乳化物であった。 From Table 5, the comparative examples 10 and 11 do not mix | blend the dairy product 1 of the whey cheese which is a mixture of concentrated fresh cream and concentrated whey, but with respect to the mixing | blending of the Example in which the dairy product 1 was mix | blended. Changed to and compared. Comparative Example 10 contains dairy product 3 (fresh cream) and dairy product 5 (whey powder) (fat content and solid content are adjusted to dairy product 1: 0.8% by mass), and Comparative Example 11 is a dairy product. 2 was blended. Each of the comparative examples was an oil-in-water emulsion having no aftertaste of milk fat and no milk fat.
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