JP2021159067A - Foaming compound cream - Google Patents

Foaming compound cream Download PDF

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JP2021159067A
JP2021159067A JP2020122722A JP2020122722A JP2021159067A JP 2021159067 A JP2021159067 A JP 2021159067A JP 2020122722 A JP2020122722 A JP 2020122722A JP 2020122722 A JP2020122722 A JP 2020122722A JP 2021159067 A JP2021159067 A JP 2021159067A
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涼輔 宮本
Ryosuke Miyamoto
敏秀 磯部
Toshihide Isobe
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Kaneka Corp
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Abstract

To provide a whipped compound cream that has a low content of laurin-based oil/fat and a high content of palm-based oil/fat, is lighter and smoother in mouth than whipped cream of raw cream, quickly and naturally melts in the mouth, and has a refreshing aftertaste while feeling a firm flavor of milk, and to provide a foaming compound cream used for the preparation thereof having good stock solution stability and whipping property.SOLUTION: Provided is a foaming compound cream, in which the oil/fat content is 25 to 50 wt.% and the phosphate content is less than 0.02 wt.% in the entire foaming compound cream, an emulsifier A is contained in the water phase by 0.03 to 0.4 wt.% in the entire foaming compound cream, the transesterified oil/fat content is less than 1 wt.% and the milk fat content is 47 to 83 wt.% in the entire oil/fat, the total content of the oil/fat A and the oil/fat B in the entire oil/fat excluding the milk fat among the oil/fat is 80 to 100 wt.%, and the oil/fat B/(oil/fat A+oil/fat B) (weight ratio) is 0.45 to 0.82.SELECTED DRAWING: None

Description

本発明は、リン酸塩とエステル交換油脂を実質的に含有しない起泡性コンパウンドクリーム、及び、それをホイップして得られるホイップドコンパウンドクリームに関する。 The present invention relates to a foaming compound cream that substantially does not contain phosphate and transesterified fats and oils, and a whipped compound cream obtained by whipping the same.

近年、軽い食感や口溶けの早さを特徴とするソフトな菓子生地やパン生地が好まれている。一方、生クリームを起泡して得られるホイップドクリームは含有油脂のほぼ全てが乳脂肪であるため、口溶けが遅く口当たりが重く、好ましい乳風味が強く感じられるものの後味が強く残り、切れも悪いことから、前記生地と組み合わせるとバランスが悪いという問題がある。 In recent years, soft confectionery dough and bread dough, which are characterized by a light texture and quick melting in the mouth, have been preferred. On the other hand, whipped cream obtained by foaming fresh cream contains almost all of the fat and oil contained in milk fat, so it melts slowly in the mouth and has a heavy mouthfeel. Therefore, there is a problem that the balance is poor when combined with the above-mentioned dough.

前記ホイップドクリームの口溶けや口当たり、さらには保型性や造花性或いはオーバーランなどの物性を改善する方法として、植物性油脂、水、乳化剤等を乳化処理して得られる水中油型乳化油脂組成物に乳脂肪や生クリームを併用するコンパウンドクリームがある。しかし、コンパウンドクリームに、植物性油脂として口溶けが良いラウリン系油脂を配合すると、溶解のタイミングが2回に分かれ、口溶けが不自然になってしまう。また、ラウリン系油脂は値段の乱高下が激しい。 Oil-in-water emulsified fat composition obtained by emulsifying vegetable fats and oils, water, emulsifiers, etc. as a method for improving the melting and mouthfeel of the whipped cream, as well as physical properties such as shape retention, flower formation, and overrun. There is a compound cream that uses milk fat and fresh cream together. However, when lauric-based fats and oils that dissolve well in the mouth as vegetable fats and oils are added to the compound cream, the timing of dissolution is divided into two, and the melting in the mouth becomes unnatural. In addition, the prices of lauric oils and fats fluctuate sharply.

近年、ラウリン系油脂の代替として、安価で供給が安定しているパーム系油脂が使用されることがある。しかし、パーム系油脂を多く配合すると粗大結晶を形成するため、原液安定性やホイップ性が悪化したり、口溶けも悪くなってしまう傾向がある。これらの点を改善するため起泡性クリームにリン酸塩やエステル交換油脂を配合することが行われているが、リン酸塩は苦味を呈する上に健康上好ましくなく、エステル交換油脂は製造コストが高く、コクを低下させたり、口溶けを悪化させる。 In recent years, inexpensive and stable supply of palm-based fats and oils may be used as an alternative to lauric-based fats and oils. However, when a large amount of palm-based fats and oils are blended, coarse crystals are formed, so that the stability of the undiluted solution and the whipping property tend to deteriorate, and the melting in the mouth also tends to deteriorate. In order to improve these points, phosphates and transesterified fats and oils have been added to foaming creams, but phosphates have a bitter taste and are not good for health, and transesterified fats and oils have a manufacturing cost. Is high, and it reduces the richness and worsens the melting in the mouth.

これまで、リン酸塩やトランス脂肪酸を実質的に含有せず、起泡後の保型性及び口溶けが良好なホイップドコンパウンドクリームが開示されている(特許文献1)が、当該ホイップドコンパウンドクリームはパーム系油脂が主体であるため、口溶けは、ラウリン系油脂を主体とするホイップドコンパウンドクリームに及ばない。 So far, a whipped compound cream that does not substantially contain phosphate or trans fatty acid and has good shape retention after foaming and good melting in the mouth has been disclosed (Patent Document 1). Since is mainly composed of palm-based fats and oils, it does not melt in the mouth as well as whipped compound cream mainly composed of laurin-based fats and oils.

特開2017−176101号公報Japanese Unexamined Patent Publication No. 2017-176101

本発明の目的は、リン酸塩とエステル交換油脂を実質的に含有せず、ラウリン系油脂低含量且つパーム系油脂高含量であるにも関わらず、生クリームのホイップドクリームよりも口当たりが軽く滑らかで、口溶けが早く、自然であって、且つしっかりとした乳風味を感じられつつも後味がすっきりとしたホイップドコンパウンドクリーム、及び、その作製に用いる原液安定性とホイップ性が良好な起泡性コンパウンドクリームを提供することである。 An object of the present invention is that it does not substantially contain phosphate and transesterified fats and oils, and although it has a low content of laurin-based fats and oils and a high content of palm-based fats and oils, it has a lighter mouthfeel than whipped cream of fresh cream. A whipped compound cream that is smooth, melts quickly in the mouth, is natural, and has a refreshing aftertaste while giving a firm milky flavor, and foaming that has good undiluted stability and whipped properties. To provide a sex compound cream.

本発明者らは上記課題を解決するために鋭意研究を重ねた結果、リン酸塩とエステル交換油脂を実質的に含有せず、特定量の油脂を含み、該油脂中に特定量の乳脂肪と、C12以下の飽和脂肪酸を構成脂肪酸として特定量含み、特定の融点である油脂Aと、C16〜C22の飽和脂肪酸を構成脂肪酸として特定量含み、且つS2Uを特定量含み特定の融点である油脂Bを特定量含み、さらに水相中に特定範囲のHLBで特定の飽和脂肪酸を構成脂肪酸として含む特定の乳化剤Aを特定量含む起泡性コンパウンドクリームは、ラウリン系油脂低含量且つパーム系油脂高含量であるにも関わらず、原液安定性とホイップ性が良好であり、その起泡性コンパウンドクリームをホイップして得られるホイップドコンパウンドクリームは、生クリームのホイップドクリームよりも口当たりが軽く滑らかで、口溶けが早く、自然であって、且つしっかりとした乳風味を感じられつつも後味がすっきりとしていることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors did not substantially contain phosphate and ester-exchanged fats and oils, but contained a specific amount of fats and oils, and a specific amount of milk fat in the fats and oils. And, a specific amount of saturated fatty acid of C 12 or less is contained as a constituent fatty acid, and a specific amount of fat and oil A having a specific melting point and a specific amount of saturated fatty acid of C 16 to C 22 are contained as a constituent fatty acid, and a specific amount of S2U is contained and a specific melting point. A foamable compound cream containing a specific amount of fat and oil B and a specific amount of a specific emulsifier A containing a specific saturated fatty acid in a specific range of HLB as a constituent fatty acid in the aqueous phase has a low content of laurin-based fat and oil and palm. Despite the high content of fatty acids, the stability of the undiluted solution and the whipping property are good, and the whipped compound cream obtained by whipping the foaming compound cream has a better mouthfeel than the whipped cream of fresh cream. We have found that it is light and smooth, melts quickly in the mouth, is natural, and has a refreshing aftertaste while feeling a firm milky flavor, and has completed the present invention.

即ち、本発明の第一は、起泡性コンパウンドクリーム全体中、油脂含量が25〜50重量%、リン酸塩含量が0.02重量%未満であり、
起泡性コンパウンドクリームの水相中に乳化剤Aを、起泡性コンパウンドクリーム全体中0.03〜0.4重量%含有し、
前記油脂全体中、エステル交換油脂含量が1重量%未満、乳脂肪含量が47〜83重量%であり、
前記油脂の内、前記乳脂肪を除く油脂全体中、油脂A及び油脂Bの合計含量が80〜100重量%であり、油脂B/(油脂A+油脂B)(重量比)が0.45〜0.82である、起泡性コンパウンドクリームに関する。
油脂A:C12以下の飽和脂肪酸を構成脂肪酸全体中40重量%以上含み、S2Uを油脂A全体中0重量%以上40重量%未満含み、上昇融点(但し、複数種の油脂のブレンド物である場合、前記上昇融点は、当該複数種の油脂の上昇融点の平均値を指す)が23〜30℃の油脂。
油脂B:C16〜C22の飽和脂肪酸を構成脂肪酸全体中40重量%以上含み、S2Uを油脂B全体中45〜70重量%含み、上昇融点が23〜30℃の油脂。
乳化剤A:HLBが2.8〜6.2であり、C10〜C22の飽和脂肪酸を構成脂肪酸全体中70〜100重量%含むショ糖脂肪酸エステル及び/又はポリグリセリン脂肪酸エステル。
好ましくは、前記乳脂肪が生クリーム由来である。
本発明の第二は、前記起泡性コンパウンドクリームがホイップされたホイップドコンパウンドクリームに関する。
本発明の第三は、前記ホイップドコンパウンドクリームをサンド、ナッペ、フィリング、又はトッピングした食品に関する。
本発明の第四は、起泡性コンパウンドクリーム全体中、油脂含量が25〜50重量%、リン酸塩含量が0.02重量%未満であり、前記油脂全体中、エステル交換油脂含量が1重量%未満である起泡性コンパウンドクリームの製造方法であって、
起泡性コンパウンドクリーム全体中、乳化剤A含量が0.03〜0.4重量%となるように乳化剤Aを水に添加して撹拌しながら溶解した水相部に、前記油脂全体中、油脂Aと油脂Bの合計含量が13.6〜53重量%且つ油脂B/(油脂A+油脂B)(重量比)が0.45〜0.82となるように油脂A及び油脂Bを混合した油脂混合物を添加し、予備乳化した後、微細化し、さらに高圧処理して得た水中油型乳化油脂組成物に、前記油脂全体中の乳脂肪含量が47〜83重量%になるように生クリームを混合・撹拌することを特徴とする、起泡性コンパウンドクリームの製造方法に関する。
油脂A:C12以下の飽和脂肪酸を構成脂肪酸全体中40重量%以上含み、S2Uを油脂A全体中0重量%以上40重量%未満含み、上昇融点(但し、複数種の油脂のブレンド物である場合、前記上昇融点は、当該複数種の油脂の上昇融点の平均値を指す)が23〜30℃の油脂。
油脂B:C16〜C22の飽和脂肪酸を構成脂肪酸全体中40重量%以上含み、S2Uを油脂B全体中45〜70重量%含み、上昇融点が23〜30℃の油脂。
乳化剤A:HLBが2.8〜6.2であり、C10〜C22の飽和脂肪酸を構成脂肪酸全体中70〜100重量%含むショ糖脂肪酸エステル及び/又はポリグリセリン脂肪酸エステル。
That is, the first aspect of the present invention is that the fat content is 25 to 50% by weight and the phosphate content is less than 0.02% by weight in the entire foaming compound cream.
Emulsifier A is contained in the aqueous phase of the foaming compound cream in an amount of 0.03 to 0.4% by weight in the entire foaming compound cream.
The transesterified fat content is less than 1% by weight and the milk fat content is 47 to 83% by weight in the whole fats and oils.
Of the fats and oils, the total content of the fats and oils A and the fats and oils B is 80 to 100% by weight, and the fats and oils B / (fat A + fats and oils B) (weight ratio) are 0.45 to 0. With respect to the foaming compound cream, which is .82.
Fat A: comprises C 12 or less saturated fatty acids constituting the fatty acid total of 40 wt% or more, S2U hints less than 0 wt% to 40 wt% in total fat A, are elevated melting point (provided that the blend of plural kinds of fats In the case, the rising melting point refers to the average value of the rising melting points of the plurality of types of fats and oils) having a temperature of 23 to 30 ° C.
Fats and oils B: Fats and oils containing 40% by weight or more of saturated fatty acids of C 16 to C 22 in the total constituent fatty acids, 45 to 70% by weight of S2U in the whole fats and oils B, and an elevated melting point of 23 to 30 ° C.
Emulsifier A: A sucrose fatty acid ester and / or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of saturated fatty acids of C 10 to C 22 in the total constituent fatty acids.
Preferably, the milk fat is derived from fresh cream.
The second aspect of the present invention relates to a whipped compound cream in which the foaming compound cream is whipped.
A third aspect of the present invention relates to a food product obtained by sandwiching, napping, filling or topping the whipped compound cream.
The fourth aspect of the present invention is that the total foaming compound cream has a fat content of 25 to 50% by weight and a phosphate content of less than 0.02% by weight, and the transesterified fat content is 1 weight by weight in the whole fat and oil. A method for producing a foaming compound cream that is less than%.
Emulsifier A was added to water so that the emulsifier A content was 0.03 to 0.4% by weight in the entire foaming compound cream, and the oil and fat A was dissolved in the aqueous phase portion while stirring. A mixture of fats and oils A and fats and oils B so that the total content of fats and oils B is 13.6 to 53% by weight and fats and oils B / (fat and oil B + fats and oils B) (weight ratio) is 0.45 to 0.82. Is added, pre-emulsified, finely divided, and further subjected to high-pressure treatment to obtain an oil-in-water emulsified fat composition, and fresh cream is mixed so that the milk fat content in the whole fat is 47 to 83% by weight. -The present invention relates to a method for producing a foaming compound cream, which is characterized by stirring.
Fat A: comprises C 12 or less saturated fatty acids constituting the fatty acid total of 40 wt% or more, S2U hints less than 0 wt% to 40 wt% in total fat A, are elevated melting point (provided that the blend of plural kinds of fats In the case, the rising melting point refers to the average value of the rising melting points of the plurality of types of fats and oils) having a temperature of 23 to 30 ° C.
Fats and oils B: Fats and oils containing 40% by weight or more of saturated fatty acids of C 16 to C 22 in the total constituent fatty acids, 45 to 70% by weight of S2U in the whole fats and oils B, and an elevated melting point of 23 to 30 ° C.
Emulsifier A: A sucrose fatty acid ester and / or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of saturated fatty acids of C 10 to C 22 in the total constituent fatty acids.

本発明に従えば、リン酸塩とエステル交換油脂を実質的に含有せず、ラウリン系油脂低含量且つパーム系油脂高含量であるにも関わらず、生クリームのホイップドクリームよりも口当たりが軽く滑らかで、口溶けが早く、自然であって、且つしっかりとした乳風味を感じられつつも後味がすっきりとしたホイップドコンパウンドクリーム、及び、その作製に用いる原液安定性とホイップ性が良好な起泡性コンパウンドクリームを提供することができる。 According to the present invention, it is substantially free of phosphate and transesterified fats and oils, and has a low content of laurin-based fats and oils and a high content of palm-based fats and oils, but is lighter in taste than whipped cream of fresh cream. A whipped compound cream that is smooth, melts quickly in the mouth, is natural, and has a refreshing aftertaste while giving a firm milky flavor, and foaming that has good undiluted stability and whipped properties. A sex compound cream can be provided.

以下、本発明につき、さらに詳細に説明する。本発明の起泡性コンパウンドクリームは、リン酸塩とエステル交換油脂を実質的に含有せず、特定量の油脂を含み、水相中に特定の乳化剤Aを特定量含み、乳脂肪と2種類の特定の油脂(油脂Aと油脂B)を特定量含むことを特徴とする。そして、前記起泡性コンパウンドクリームをホイップすることで、本発明のホイップドコンパウンドクリームを得ることができる。 Hereinafter, the present invention will be described in more detail. The foaming compound cream of the present invention does not substantially contain phosphate and transesterified fats and oils, contains a specific amount of fats and oils, contains a specific amount of a specific emulsifier A in the aqueous phase, and contains two types of milk fat. It is characterized by containing a specific amount of specific fats and oils (fat A and fat B). Then, by whipping the foaming compound cream, the whipped compound cream of the present invention can be obtained.

前記起泡性コンパウンドクリームに含まれるリン酸塩は、少なければ少ないほど良く、起泡性コンパウンドクリーム全体中0.02重量%未満が好ましく、0.01重量%未満がより好ましく、全く含まないことがさらに好ましい。前記リン酸塩としては、リン酸ナトリウム、メタリン酸ナトリウム等が例示でき、それらの群より選ばれる少なくとも1種を用いることができる。 The smaller the amount of phosphate contained in the foaming compound cream, the better, preferably less than 0.02% by weight, more preferably less than 0.01% by weight, and not at all in the total foaming compound cream. Is even more preferable. Examples of the phosphate include sodium phosphate, sodium metaphosphate, and the like, and at least one selected from the group thereof can be used.

前記起泡性コンパウンドクリームは、油脂を起泡性コンパウンドクリーム全体中25〜50重量%含有することが好ましい。より好ましくは30〜45重量%であり、さらに好ましくは36〜44重量%である。25重量%より少ないと、ホイップ性とホイップ後の硬さが悪い場合があり、50重量%より多いと、ホイップ後の口溶けが不自然になったり原液安定性が悪い場合がある。なお前記油脂には、少なくとも乳脂肪、油脂A及び油脂Bが含まれる。 The foaming compound cream preferably contains 25 to 50% by weight of fats and oils in the entire foaming compound cream. It is more preferably 30 to 45% by weight, still more preferably 36 to 44% by weight. If it is less than 25% by weight, the whipping property and the hardness after whipping may be poor, and if it is more than 50% by weight, the melting in the mouth after whipping may become unnatural or the stability of the undiluted solution may be poor. The fats and oils include at least milk fat, fats and oils A, and fats and oils B.

前記起泡性コンパウンドクリームに含まれるエステル交換油脂の含有量は少なければ少ないほど良く、前記起泡性コンパウンドクリームに含まれる油脂全体中1重量%未満が好ましく、0.5重量%未満がより好ましく、全く含まないことがさらに好ましい。エステル交換油脂の含有量が1重量%以上であると、コストがアップしたり、口溶けの自然さが損なわれる場合がある。 The smaller the content of the transesterified fat and oil contained in the foamable compound cream, the better, preferably less than 1% by weight, more preferably less than 0.5% by weight, based on the total fat and oil contained in the foamable compound cream. , It is more preferable that it is not contained at all. If the content of the transesterified fat or oil is 1% by weight or more, the cost may increase or the naturalness of melting in the mouth may be impaired.

本発明においてエステル交換油脂とは、食用油脂をエステル交換反応して得られる油脂を指す。前記食用油脂としては菜種油、コーン油、綿実油、パーム油、パーム核油、ヤシ油、大豆油、ひまわり油、サフラワー油、オリーブ油等の植物性油脂や、牛脂、豚脂、魚油等の動物性油脂が例示でき、これらを硬化、分別、エステル交換等の加工処理を行ったものも用いることができる。前記エステル交換油脂の製法については特に限定なく、常法を用いて製造することができる。例えば、ナトリウムメチラートまたはナトリウムエチラートを原料油脂に対して0.01〜1.0重量%添加してランダムエステル交換反応を起こす化学法や、リパーゼなどの酵素を用いてエステル交換を行なう酵素法などを適用できる。 In the present invention, the transesterified fat and oil refers to a fat and oil obtained by transesterifying an edible fat and oil. Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, palm oil, soybean oil, sunflower oil, safflower oil and olive oil, and animal oils such as beef fat, pork fat and fish oil. Examples of oils and fats can be used, and those obtained by processing such as curing, sorting, and ester exchange can also be used. The method for producing the transesterified fat and oil is not particularly limited, and the transesterified oil and fat can be produced by a conventional method. For example, a chemical method in which 0.01 to 1.0% by weight of sodium methylate or sodium ethylate is added to a raw material fat or oil to cause a random transesterification reaction, or an enzyme method in which transesterification is carried out using an enzyme such as lipase. Etc. can be applied.

前記乳脂肪の含有量は、前記起泡性コンパウンドクリームに含まれる油脂全体中47〜83重量%が好ましい。47重量%より少ないと乳風味が不足する場合があり、83重量%を超えると、ホイップ性が悪化したり、後味のすっきりさが損なわれる場合がある。前記乳脂肪の由来としては、生クリーム、バターミルクパウダー、バター、バターオイル、クリームチーズ、生乳、牛乳、全粉乳、濃縮乳、サワークリーム、無糖練乳、加糖練乳等が例示でき、それらの群より選ばれる少なくとも1種を原料として用いることができる。風味やホイップ後の硬さの観点では、乳脂肪の由来として生クリームを用いることが好ましい。 The content of the milk fat is preferably 47 to 83% by weight based on the total fat and oil contained in the foaming compound cream. If it is less than 47% by weight, the milk flavor may be insufficient, and if it exceeds 83% by weight, the whipping property may be deteriorated or the cleanness of the aftertaste may be impaired. Examples of the origin of the milk fat include fresh cream, butter milk powder, butter, butter oil, cream cheese, raw milk, milk, whole powdered milk, concentrated milk, sour cream, evaporated milk, sweetened condensed milk, and the like. At least one selected can be used as a raw material. From the viewpoint of flavor and hardness after whipping, it is preferable to use fresh cream as the origin of milk fat.

前記生クリームは、乳等省令で定義される「生乳、牛乳または特別牛乳から乳脂肪分以外の成分を除去し、乳脂肪分が18.0%以上にしたもの」をいい、本発明においては、乳脂肪分が30〜48%のものを使用することが、良好なホイップ性を得る観点から好ましい。 The fresh cream refers to "a cream obtained by removing components other than milk fat from raw milk, milk or special milk so that the milk fat content is 18.0% or more" defined by the Ordinance of the Ministry of Milk, etc., and in the present invention. , It is preferable to use one having a milk fat content of 30 to 48% from the viewpoint of obtaining good whipping property.

前記油脂Aは、C12以下の飽和脂肪酸を構成脂肪酸全体中40重量%以上含むことが好ましい。40重量%未満だと、口溶けが遅い場合がある。前記油脂Aの構成脂肪酸に含まれるC12以下の飽和脂肪酸の含量は構成脂肪酸全体中100重量%以下であればよい。 The oil A preferably comprises C 12 or less saturated fatty acids constituting the fatty acid total of 40 wt% or more. If it is less than 40% by weight, it may melt slowly in the mouth. The content of C 12 or less saturated fatty acids contained in the constituent fatty acids of the fat A may be at most 100% by weight in the total constituent fatty acids.

前記油脂Aは、S2Uを油脂A全体中0重量%以上40重量%未満含むことが好ましく、0〜20重量%がより好ましく、0〜10重量%がさらに好ましい。40重量%以上であると、本発明の効果を奏しない場合がある。ここで、S2Uとは、1分子のグリセリンに、構成脂肪酸として、C16以上(好ましくはC24以下)の飽和脂肪酸Sが2分子、C16以上(好ましくはC24以下)の不飽和脂肪酸Uが1分子結合しているトリグリセリドのことをいい、S及びUの結合位置は限定されない。 The fat and oil A preferably contains S2U in an amount of 0% by weight or more and less than 40% by weight, more preferably 0 to 20% by weight, still more preferably 0 to 10% by weight. If it is 40% by weight or more, the effect of the present invention may not be exhibited. Here, the S2U, the glycerol molecule, as constituent fatty acids, C 16 or more (preferably C 24 or less) saturated fatty S 2 molecules, or C 16 (preferably C 24 or less) unsaturated fatty U of Refers to a triglyceride to which one molecule is bound, and the binding positions of S and U are not limited.

また、前記油脂Aの上昇融点は、23〜30℃であることが好ましく、24〜29℃がより好ましく、25〜29℃がさらに好ましく、26〜28℃が特に好ましい。23℃より低いと、ホイップ後の硬さを維持できない場合があり、30℃より高いと、ホイップ性が悪くなったり、口当たりや後味のすっきりさが損なわれる場合がある。 The rising melting point of the fat / oil A is preferably 23 to 30 ° C., more preferably 24 to 29 ° C., even more preferably 25 to 29 ° C., and particularly preferably 26 to 28 ° C. If the temperature is lower than 23 ° C, the hardness after whipping may not be maintained, and if the temperature is higher than 30 ° C, the whipping property may be deteriorated and the mouthfeel and aftertaste may be impaired.

前記油脂Aの種類としては、ラウリン系油脂が挙げられ、具体的にはヤシ油(上昇融点:24±1℃)やパーム核油(上昇融点:27±1℃)、パーム核オレイン(上昇融点:23±1℃)が例示でき、それらの群より選ばれる少なくとも1種を用いることができる。また、油脂Aが複数種の油脂をブレンドした混合油脂である場合は、当該混合油脂全体に含まれるC12以下の飽和脂肪酸含量及びS2U含量が前記含量の範囲に入り、且つ当該複数種の油脂の上昇融点の平均値が前記上昇融点の範囲に入っていれば良い。 Examples of the type of fat / oil A include laurin-based fats and oils, and specifically, coconut oil (rising melting point: 24 ± 1 ° C.), palm kernel oil (rising melting point: 27 ± 1 ° C.), and palm kernel olein (rising melting point: rising melting point). : 23 ± 1 ° C.) can be exemplified, and at least one selected from those groups can be used. Also, when fat A is a mixture oil blended with plural kinds of fats and oils, saturated fatty acid content and S2U content of C 12 or less contained in the entire mixing oil enters the range of the content, and the plurality of kinds of oils and fats It suffices if the average value of the rising melting point of is within the range of the rising melting point.

前記油脂Bは、C16〜C22の飽和脂肪酸を構成脂肪酸全体中40重量%以上含むことが好ましい。40重量%未満だと、口溶けが遅い場合がある。前記油脂Bの構成脂肪酸に含まれるC16〜C22の飽和脂肪酸の含量は構成脂肪酸全体中100重量%以下であればよい。 The fat and oil B preferably contains 40% by weight or more of the saturated fatty acids C 16 to C 22 in the total constituent fatty acids. If it is less than 40% by weight, it may melt slowly in the mouth. The content of the saturated fatty acids C 16 to C 22 contained in the constituent fatty acids of the fat and oil B may be 100% by weight or less of the total constituent fatty acids.

前記油脂Bは、S2Uを油脂B全体中45〜70重量%含むことが好ましく、50〜60重量%がより好ましい。45重量%より少ないとホイップ性とホイップ後の硬さが悪くなる場合があり、70重量%より多いと、原液安定性が悪くなったり、口当たりや後味のすっきりさが損なわれる場合がある。ここで、S2Uとは、1分子のグリセリンに、構成脂肪酸として、C16以上(好ましくはC24以下)の飽和脂肪酸Sが2分子、C16以上(好ましくはC24以下)の不飽和脂肪酸Uが1分子結合しているトリグリセリドのことをいい、S及びUの結合位置は限定されない。 The fat and oil B preferably contains S2U in an amount of 45 to 70% by weight, more preferably 50 to 60% by weight, based on the total amount of the fat and oil B. If it is less than 45% by weight, the whipping property and the hardness after whipping may be deteriorated, and if it is more than 70% by weight, the stability of the undiluted solution may be deteriorated and the mouthfeel and the aftertaste may be impaired. Here, the S2U, the glycerol molecule, as constituent fatty acids, C 16 or more (preferably C 24 or less) saturated fatty S 2 molecules, or C 16 (preferably C 24 or less) unsaturated fatty U of Refers to a triglyceride to which one molecule is bound, and the binding positions of S and U are not limited.

また、油脂Bの上昇融点は、23〜30℃であることが好ましく、24〜29℃がより好ましく、25〜29℃がさらに好ましく、26〜28℃が特に好ましい。23℃より低いと、ホイップ後の硬さを維持できない場合があり、30℃より高いと、原液安定性が悪くなったり、口当たりや後味のすっきりさが損なわれる場合がある。 The rising melting point of the fat / oil B is preferably 23 to 30 ° C., more preferably 24 to 29 ° C., even more preferably 25 to 29 ° C., and particularly preferably 26 to 28 ° C. If it is lower than 23 ° C, the hardness after whipping may not be maintained, and if it is higher than 30 ° C, the stability of the undiluted solution may be deteriorated, and the mouthfeel and the refreshing aftertaste may be impaired.

前記油脂Bの種類としては、パーム系油脂が挙げられ、具体的にはパーム油(上昇融点:33±1℃)、パーム油中融点部(上昇融点:27±1℃)、パームオレイン(上昇融点:22±1℃)等が例示でき、それらの群より選ばれる少なくとも1種を用いることができる。また、油脂Bが複数種の油脂をブレンドした混合油脂である場合は、当該混合油脂全体に含まれるC16〜C22の飽和脂肪酸含量及びS2U含量が前記含量の範囲に入り、且つ当該複数種の油脂の上昇融点の平均値が前記上昇融点の範囲に入っていれば良い。 Examples of the type of fat / oil B include palm-based fats and oils, and specifically, palm oil (rising melting point: 33 ± 1 ° C.), melting point in palm oil (rising melting point: 27 ± 1 ° C.), palm olein (rising melting point: 27 ± 1 ° C.). Melting point: 22 ± 1 ° C.) and the like can be exemplified, and at least one selected from those groups can be used. When the fat and oil B is a mixed fat and oil in which a plurality of kinds of fats and oils are blended , the saturated fatty acid content and the S2U content of C 16 to C 22 contained in the whole mixed fat and oil are within the above range, and the plurality of kinds are included. It is sufficient that the average value of the rising melting points of the fats and oils in the above is within the range of the rising melting points.

なお、前記油脂A及び油脂Bの上昇融点の測定は、日本油化学会 基準油脂分析試験法に従い、自動上昇融点測定器を用いて実施すればよい。 The rising melting points of the fats and oils A and B may be measured by using an automatic rising melting point measuring device according to the standard fat and oil analysis test method of the Japan Oil Chemists' Society.

前記起泡性コンパウンドクリームに含まれる油脂の内、前記乳脂肪を除く油脂全体中、前記油脂A及び前記油脂Bの合計含有量は80〜100重量%が好ましく、85〜100重量%がより好ましく、90〜100重量%がさらに好ましく、95〜100重量%が特に好ましい。合計含有量が80重量%より少ないと、ホイップ性が悪化したり、口当たりが損なわれる場合がある。 Among the fats and oils contained in the foaming compound cream, the total content of the fats and oils A and the fats and oils B in the whole fats and oils excluding the milk fat is preferably 80 to 100% by weight, more preferably 85 to 100% by weight. , 90-100% by weight, more preferably 95-100% by weight. If the total content is less than 80% by weight, the whipping property may be deteriorated or the mouthfeel may be impaired.

前記油脂B/(前記油脂A+前記油脂B)(重量比)は、0.45〜0.82であることが好ましく、0.5〜0.80がより好ましく、0.5〜0.78がさらに好ましく、0.5〜0.75が特に好ましい。前記比が0.45より小さいと、口溶けの自然さが損なわれる場合があり、0.82より大きいと、ホイップ性が悪化したり、口溶けが遅くなったり、口当たりや口溶けの自然さが損なわれる場合がある。 The oil / fat B / (the oil / fat A + the oil / fat B) (weight ratio) is preferably 0.45 to 0.82, more preferably 0.5 to 0.80, and 0.5 to 0.78. More preferably, 0.5 to 0.75 is particularly preferable. If the ratio is less than 0.45, the naturalness of melting in the mouth may be impaired, and if it is larger than 0.82, the whipping property is deteriorated, the melting in the mouth is slowed down, and the naturalness of the mouthfeel and melting in the mouth is impaired. In some cases.

本発明の起泡性コンパウンドクリームの油脂としては、前記乳脂肪、油脂A、油脂B以外にも、それらの含有量が満たされており、本発明の効果を損なわなければ、必要に応じて更に別の油脂を含んでも良い。別の油脂としては、例えば、菜種油、コーン油、綿実油、大豆油、ひまわり油、サフラワー油、オリーブ油、米油、牛脂、豚脂、魚油等が挙げられる。 The fats and oils of the foaming compound cream of the present invention include the milk fat, the fats and oils A, and the fats and oils B in addition to the above-mentioned milk fats, fats and oils B, and if the effects of the present invention are not impaired, further It may contain other fats and oils. Examples of other fats and oils include rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, rice oil, beef tallow, pork fat, fish oil and the like.

前記起泡性コンパウンドクリームには、水分を起泡性コンパウンドクリーム全体中40〜70重量%含有することが好ましく、45〜70重量%であることがより好ましく、50〜70重量%がさらに好ましく、55〜70重量%が特に好ましい。40重量%より少ないと、ホイップ後のみずみずしさに欠けたり、原液安定性が悪い場合があり、70重量%より多いと、ホイップ性とホイップ後の硬さが悪かったり油のコクを感じ難くなる場合がある。 The foaming compound cream preferably contains water in an amount of 40 to 70% by weight, more preferably 45 to 70% by weight, still more preferably 50 to 70% by weight, based on the total amount of the foaming compound cream. 55 to 70% by weight is particularly preferable. If it is less than 40% by weight, the freshness after whipping may be lacking or the stability of the undiluted solution may be poor. In some cases.

前記油脂含量と前記水分含量との重量比(油脂/水分)は0.4〜1.2であることが好ましく、0.5〜1.0であることがより好ましい。0.4未満であると起泡性が悪化する場合があり、1.2より大きいと原液安定性が悪化したり、水中油型乳化とならない場合がある。 The weight ratio (fat / moisture) of the fat content to the water content is preferably 0.4 to 1.2, and more preferably 0.5 to 1.0. If it is less than 0.4, the foaming property may be deteriorated, and if it is more than 1.2, the stability of the undiluted solution may be deteriorated or oil-in-water emulsification may not be achieved.

前記乳化剤Aは、HLBが2.8〜6.2であることが好ましく、3.5〜5.5がより好ましい。HLBが2.8より低いと、ホイップ性が悪化したり、口当たりや後味のすっきりさが損なわれる場合があり、6.2より高いと、ホイップ性が悪化したり、口当たりや後味のすっきりさが損なわれる場合がある。 The emulsifier A preferably has an HLB of 2.8 to 6.2, more preferably 3.5 to 5.5. If the HLB is lower than 2.8, the whipping property may be deteriorated and the mouthfeel and aftertaste may be impaired. If the HLB is higher than 6.2, the whipping property may be deteriorated and the mouthfeel and aftertaste may be refreshed. May be compromised.

前記乳化剤Aは、C10〜C22の飽和脂肪酸を構成脂肪酸全体中70〜100重量%含むショ糖脂肪酸エステル及び/又はポリグリセリン脂肪酸エステルであることが好ましい。C10〜C22の飽和脂肪酸の合計量が70重量%より少ないと、ホイップ性が悪化したり、口当たりや後味のすっきりさが損なわれたり、乳化剤特有の異味が発現する場合がある。 The emulsifier A is preferably a sucrose fatty acid ester and / or a polyglycerin fatty acid ester containing 70 to 100% by weight of saturated fatty acids of C 10 to C 22 in the total constituent fatty acids. If the total amount of saturated fatty acids C 10 to C 22 is less than 70% by weight, the whipping property may be deteriorated, the mouthfeel and aftertaste may be impaired, and an emulsifier-specific off-taste may be exhibited.

前記乳化剤Aは、起泡性コンパウンドクリームの水相中に含まれる。乳化剤Aが水相に含まれず油相に含まれると、ホイップ性が悪化したり、乳風味が損なわれる場合がある。水相中の前記乳化剤Aの含有量は、起泡性コンパウンドクリーム全体中0.03〜0.4重量%であることが好ましく、0.03〜0.3重量%であることがより好ましく、0.03〜0.18重量%であることがさらに好ましく、0.04〜0.12重量%であることが特に好ましい。0.03重量%より少ないと、ホイップ性が悪化する場合があり、0.4重量%より多いと、原液安定性が悪化する場合がある。 The emulsifier A is contained in the aqueous phase of the foaming compound cream. If the emulsifier A is not contained in the aqueous phase but is contained in the oil phase, the whipping property may be deteriorated or the milk flavor may be impaired. The content of the emulsifier A in the aqueous phase is preferably 0.03 to 0.4% by weight, more preferably 0.03 to 0.3% by weight, based on the whole foaming compound cream. It is more preferably 0.03 to 0.18% by weight, and particularly preferably 0.04 to 0.12% by weight. If it is less than 0.03% by weight, the whipping property may be deteriorated, and if it is more than 0.4% by weight, the stability of the undiluted solution may be deteriorated.

なお、乳化剤A以外にも、必要に応じて、HLBが6.0未満の乳化剤を油相に配合してもよいし、HLBが6.0以上の乳化剤を水相に配合してもよい。 In addition to the emulsifier A, an emulsifier having an HLB of less than 6.0 may be added to the oil phase, or an emulsifier having an HLB of 6.0 or more may be added to the aqueous phase, if necessary.

しかし、不飽和脂肪酸の結合した乳化剤は異味を発現する場合があるため、風味を良くする観点から、不飽和脂肪酸の結合した乳化剤の含有量は少ないほど良く、起泡性コンパウンドクリーム全体中0.02重量%未満であることが好ましい。 However, since the emulsifier to which the unsaturated fatty acid is bound may develop an unpleasant taste, from the viewpoint of improving the flavor, the smaller the content of the emulsifier to which the unsaturated fatty acid is bound, the better. It is preferably less than 02% by weight.

本発明の起泡性コンパウンドクリームは、本発明の効果を損なわない範囲で、必要に応じて、増粘剤、糖類、乳固形分、呈味剤、着色料、香料、塩分、ビタミン類、ミネラル類、酸化防止剤、その他の食品成分、添加剤等を含有してもよい。 The foaming compound cream of the present invention contains thickeners, sugars, milk solids, flavoring agents, coloring agents, flavors, salts, vitamins, minerals, if necessary, as long as the effects of the present invention are not impaired. Classes, antioxidants, other food ingredients, additives and the like may be contained.

前記起泡性コンパウンドクリームをホイップすることで、ホイップドコンパウンドクリームが得られる。得られるホイップドコンパウンドクリームは、様々な食品にトッピングしたり、ナッペしたり、フィリングしたり、サンドしたりして利用できる。前記食品としては、クリームパン、クリームサンド、サンドイッチ等のパン、ケーキ、シュー、オムレット、どら焼き等の菓子が挙げられる。 By whipping the foaming compound cream, a whipped compound cream can be obtained. The resulting whipped compound cream can be used as a topping, nappe, filling, or sandwich in a variety of foods. Examples of the food include cream buns, cream buns, sandwiches and other breads, cakes, shoes, omelets, dorayaki and other confectioneries.

本発明の起泡性コンパウンドクリームの製造方法を以下に例示する。即ち、まず起泡性コンパウンドクリーム全体中、乳化剤A含量が0.03〜0.4重量%となるように乳化剤Aを水に添加して撹拌しながら60℃以上に加熱して溶解し、起泡性コンパウンドクリーム全体中のリン酸塩含量を0.02重量%未満且つ水分含量を40〜70重量%になるように調整した水相部を作製する。 The method for producing the foaming compound cream of the present invention is illustrated below. That is, first, emulsifier A is added to water so that the emulsifier A content is 0.03 to 0.4% by weight in the entire foaming compound cream, and the mixture is heated to 60 ° C. or higher with stirring to dissolve the foam. An aqueous phase portion is prepared in which the phosphate content in the entire foaming compound cream is adjusted to less than 0.02% by weight and the water content is adjusted to 40 to 70% by weight.

次いで、油脂全体中における油脂Aと油脂Bの合計含有量が13.6〜53重量%且つ油脂B/(油脂A+油脂B)(重量比)が0.45〜0.82となるように油脂A及び油脂Bを混合し、必要に応じて他の油脂も混合して、起泡性コンパウンドクリーム全体中の油脂含量を25〜50重量%且つ前記油脂全体中のエステル交換油脂含量を1重量%未満になるように調整した油脂混合物を前記水相部に添加し、予備乳化した後、微細化し、さらに高圧処理することにより、水中油型乳化油脂組成物を作製する。 Next, the total content of the fat A and the fat B in the whole fat is 13.6 to 53% by weight, and the fat B / (fat A + fat B) (weight ratio) is 0.45 to 0.82. A and fat B are mixed, and if necessary, other fats and oils are also mixed so that the fat content in the entire foaming compound cream is 25 to 50% by weight and the transesterification fat content in the whole fat and oil is 1% by weight. An oil-in-water emulsified oil / fat composition is prepared by adding an oil / fat mixture adjusted to be less than or equal to the amount of the aqueous phase portion, pre-emulsifying it, making it finer, and further treating it with high pressure.

前記水中油型乳化油脂組成物に、前記油脂全体中の乳脂肪含量が47〜83重量%になるように生クリーム等の乳脂肪含有成分を混合・撹拌することで、本発明の起泡性コンパウンドクリームを得ることができる。 The foaming property of the present invention is formed by mixing and stirring a milk fat-containing component such as fresh cream with the oil-in-water emulsified fat composition so that the milk fat content in the whole fat is 47 to 83% by weight. You can get compound cream.

なお、前記生クリーム等の乳脂肪含有成分は、前記水相部の原料として他原料と混合し、そこへ前記油脂混合物を添加し、予備乳化した後、微細化し、さらに高圧処理して前記起泡性コンパウンドクリームを得ることもできる。 The milk fat-containing component such as the fresh cream is mixed with another raw material as a raw material for the aqueous phase portion, the fat and oil mixture is added thereto, and the mixture is pre-emulsified, finely divided, and further subjected to high pressure treatment to cause the above-mentioned rise. You can also get a foamy compound cream.

以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「%」は重量基準である。 Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

<製造例、実施例及び比較例で使用した原料>
1)(株)カネカ製「パーム核油」(C12以下の飽和脂肪酸:51.2重量%、上昇融点:27.4℃、ラウリン酸:44.9重量%、S2U:3.6重量%)
2)(株)カネカ製「パーム核硬化油」(C12以下の飽和脂肪酸:53.0重量%、上昇融点:40.3℃、ラウリン酸:46.4重量%、S2U:1.3重量%)
3)(株)カネカ製「パーム油中融点部」(C16〜C22の飽和脂肪酸:53.7重量%、上昇融点:26.8℃、トランス脂肪酸:0.1重量%、総飽和脂肪酸:55.6重量%、S2U:65.8重量%)
4)(株)カネカ製「パームオレイン」(C16〜C22の飽和脂肪酸:44.7重量%、上昇融点:21.9℃、トランス脂肪酸:0.2重量%、総飽和脂肪酸:45.9重量%、S2U:44.0重量%)
5)(株)カネカ製「パームエステル交換油」(パーム核とパーム油のエステル交換油、C16〜C22の飽和脂肪酸:31.0重量%、上昇融点:27.5℃、S2U含:0重量%)
6)(株)カネカ製「ナタネ油」(C12以下の飽和脂肪酸:0重量%、C16〜C22の飽和脂肪酸:6.5重量%、S2U:0重量%、融点は測定不可)
7)ADM(株)製「Yelkin TS」(不飽和脂肪酸:78.9重量%)
8)阪本薬品工業(株)製ポリグリセリン混酸エステル「SYグリスター CV−23」(不飽和脂肪酸:0.1重量%)
9)阪本薬品工業(株)製ポリグリセリンベヘン酸エステル「SYグリスターDDB−750」(HLB:2.5、不飽和脂肪酸:0.1重量%)
10)阪本薬品工業(株)製ポリグリセリンステアリン酸エステル「SYグリスター MS−3S」(HLB:8.4、不飽和脂肪酸:0.1重量%)
11)よつ葉乳業(株)製「ヨツバ脱脂粉乳」(乳脂肪分:0.7重量%)
12)Friesland Campina DMV社製「カゼインカリウムSPRAY」
13)HILMAR社製「ラクトース HILMAR FINE GRAIND」
14)阪本薬品工業(株)製ポリグリセリンステアリン酸エステル「SYグリスター TS−3S」(HLB:4.6、C10〜C22の飽和脂肪酸:99.4重量%)
15)阪本薬品工業(株)製ポリグリセリンステアリン酸エステル「SYグリスターMS−5S」(HLB:11.6、C10〜C22の飽和脂肪酸:99.8重量%)
16)(株)明治製「明治フレッシュクリーム43」(乳脂肪分:43重量%、水分:52.33重量%)
17)三菱ケミカルフーズ(株)製ショ糖ステアリン酸エステル「S−370」(HLB:3.0、C10〜C22の飽和脂肪酸:100.0重量%)
18)阪本薬品工業(株)製「SYグリスター PS−5S」(HLB:4.5、C10〜C22の飽和脂肪酸:99.6重量%)
19)三菱ケミカルフーズ(株)製ショ糖ステアリン酸エステル「S−570」(HLB:5.0、C10〜C22の飽和脂肪酸:100.0重量%)
20)阪本薬品工業(株)製ポリグリセリンステアリン酸エステル「SYグリスター PS−3S」(HLB:2.6、C10〜C22の飽和脂肪酸:99.8重量%)
21)太陽化学(株)製ポリグリセリンステアリン酸エステル「サンソフトQ18−B」(HLB:6.5、C10〜C22の飽和脂肪酸:99.7重量%)
22)三菱ケミカルフーズ(株)製ショ糖ステアリン酸エステル「S−770」(HLB:7.0、C10〜C22の飽和脂肪酸:100.0重量%)
23)阪本薬品工業(株)製ポリグリセリンオレイン酸エステル「SYグリスター MO−5S」(HLB:11.6、C10〜C22の飽和脂肪酸:29.81重量%、不飽和脂肪酸:70重量%)
24)(株)カネカ製「パーム核オレイン」(C12以下の飽和脂肪酸:47.5重量%、上昇融点:23.0℃、ラウリン酸:40.5重量%、S2U:2.6重量%)
25)(株)カネカ製「パーム油中融点部」(C16〜C22の飽和脂肪酸:64.2重量%、S2U:91.8重量%、上昇融点:31.3℃)
<Raw materials used in Production Examples, Examples and Comparative Examples>
1) Kaneka Ltd. "palm kernel oil" (C 12 or less of saturated fatty acids: 51.2% by weight, elevated melting point: 27.4 ° C., lauric acid: 44.9% by weight, S2U: 3.6 wt% )
2) Kaneka Ltd. "palm kernel hydrogenated oil" (C 12 or less of saturated fatty acids: 53.0% by weight, elevated melting point: 40.3 ° C., lauric acid: 46.4% by weight, S2U: 1.3 wt %)
3) "Melting point in palm oil" manufactured by Kaneka Co., Ltd. ( Saturated fatty acids C 16 to C 22 : 53.7% by weight, rising melting point: 26.8 ° C., trans fatty acids: 0.1% by weight, total saturated fatty acids : 55.6% by weight, S2U: 65.8% by weight)
4) "Palm olein" manufactured by Kaneka Corporation ( saturated fatty acids C 16 to C 22 : 44.7% by weight, rising melting point: 21.9 ° C., trans fatty acids: 0.2% by weight, total saturated fatty acids: 45. 9% by weight, S2U: 44.0% by weight)
5) "Palm transesterification oil" manufactured by Kaneka Co., Ltd. (transesterification oil of palm kernel and palm oil , saturated fatty acids of C 16 to C 22 : 31.0% by weight, rising melting point: 27.5 ° C, including S2U: 0% by weight)
6) Kaneka Ltd. "rapeseed oil" (C 12 or less of saturated fatty acids: 0% by weight, saturated fatty acids C 16 -C 22: 6.5 wt%, S2U: 0 wt%, the melting point is measured not)
7) "Yelkin TS" manufactured by ADM Co., Ltd. (unsaturated fatty acid: 78.9% by weight)
8) Polyglycerin mixed acid ester "SY Glycer CV-23" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (unsaturated fatty acid: 0.1% by weight)
9) Polyglycerin behenic acid ester "SY Glycer DDB-750" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 2.5, unsaturated fatty acid: 0.1% by weight)
10) Polyglycerin stearic acid ester "SY Glycer MS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 8.4, unsaturated fatty acid: 0.1% by weight)
11) "Yotsuba skim milk powder" manufactured by Yotsuba Dairy Co., Ltd. (milk fat content: 0.7% by weight)
12) "Casein Potassium SPRAY" manufactured by FrieslandCampina DMV
13) "Lactose HILMAR FINE GRAIND" manufactured by HILMAR
14) Polyglycerin stearic acid ester "SY Glycer TS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 4.6, saturated fatty acids of C 10 to C 22 : 99.4% by weight)
15) Sakamoto Yakuhin Kogyo Co. polyglycerol stearic acid ester "SY GLYSTAR MS-5S" (HLB: 11.6, saturated fatty acids C 10 ~C 22: 99.8 wt%)
16) "Meiji Fresh Cream 43" manufactured by Meiji Co., Ltd. (milk fat content: 43% by weight, water content: 52.33% by weight)
17) Mitsubishi Chemical Foods Co., Ltd. sucrose stearic acid ester "S-370" (HLB: 3.0, saturated fatty acids of C 10 to C 22 : 100.0% by weight)
18) "SY Glister PS-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 4.5, saturated fatty acids of C 10 to C 22 : 99.6% by weight)
19) Mitsubishi Chemical Foods Co., Ltd. sucrose stearic acid ester "S-570" (HLB: 5.0, saturated fatty acids of C 10 to C 22 : 100.0% by weight)
20) Polyglycerin stearic acid ester "SY Glycer PS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 2.6, saturated fatty acids of C 10 to C 22 : 99.8% by weight)
21) manufactured by Taiyo Kagaku Co., Ltd. polyglycerol stearic acid ester "SUNSOFT Q18-B" (HLB: 6.5, saturated fatty acids C 10 ~C 22: 99.7 wt%)
22) Mitsubishi Chemical Foods Co., Ltd. sucrose stearic acid ester "S-770" (HLB: 7.0, saturated fatty acids of C 10 to C 22 : 100.0% by weight)
23) Polyglycerin oleic acid ester "SY Glycer MO-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 11.6, saturated fatty acids of C 10 to C 22 : 29.81% by weight, unsaturated fatty acids: 70% by weight )
24) Ltd. Kaneka "palm kernel olein" (C 12 or less of saturated fatty acids: 47.5% by weight, elevated melting point: 23.0 ° C., lauric acid: 40.5% by weight, S2U: 2.6 wt% )
25) "Melting point in palm oil" manufactured by Kaneka Corporation ( saturated fatty acids C 16 to C 22 : 64.2% by weight, S2U: 91.8% by weight, rising melting point: 31.3 ° C.)

<原液安定性評価>
実施例・比較例で得られた起泡性コンパウンドクリームをガラスビーカーに60g取り分け、15℃で1時間静置した後、120rpmで撹拌し、増粘するまでの時間(ボテ時間)(分)を測定し、評価値とした。
<Evaluation of undiluted solution stability>
60 g of the foaming compound cream obtained in Examples and Comparative Examples was placed in a glass beaker, allowed to stand at 15 ° C. for 1 hour, and then stirred at 120 rpm to increase the thickness (bottom time) (minutes). It was measured and used as an evaluation value.

<ホイップ性(オーバーラン)評価>
実施例・比較例で得られた起泡性コンパウンドクリームを、硬さが0.30Nになるまでホイップした時の体積あたりの含気率の計算値をオーバーラン(%)とした。
<Whipped property (overrun) evaluation>
The calculated value of the aeration rate per volume when the foaming compound cream obtained in Examples and Comparative Examples was whipped until the hardness became 0.30 N was defined as overrun (%).

<ホイップ性(ホイップタイム)評価>
実施例・比較例で得られた起泡性コンパウンドクリームを、硬さが0.30Nになるまでホイップした時の時間(分、秒)を測定し、評価値とした。
<Evaluation of whipping property (whipped time)>
The time (minutes, seconds) when the foaming compound cream obtained in Examples and Comparative Examples was whipped until the hardness became 0.30 N was measured and used as an evaluation value.

<口当たり(軽さ・滑らかさ)評価>
実施例・比較例で得られたホイップドコンパウンドクリームを、熟練のパネラー10人が口に含み、5点満点で評価して、その平均点を評価点とした。その際の評価基準は、以下の通りであった。
5点:参考例のホイップド生クリーム(生クリーム100%)よりも口当たりが極めて軽く滑らか
4点:参考例のホイップド生クリーム(生クリーム100%)よりも口当たりが軽く滑らか
3点:参考例のホイップド生クリーム(生クリーム100%)よりも口当たりがやや軽く滑らか
2点:参考例のホイップド生クリーム(生クリーム100%)と口当たりの軽さ及び滑らかさが同等
1点:参考例のホイップド生クリーム(生クリーム100%)よりも口当たりが重く粗い
<Evaluation of mouthfeel (lightness / smoothness)>
The whipped compound cream obtained in Examples and Comparative Examples was put in the mouth by 10 skilled panelists and evaluated on a scale of 5 points, and the average score was used as the evaluation point. The evaluation criteria at that time were as follows.
5 points: Lighter and smoother than the whipped cream of the reference example (100% fresh cream) 4 points: Lighter and smoother than the whipped cream of the reference example (100% fresh cream) 3 points: Whipped of the reference example Slightly lighter and smoother than fresh cream (100% fresh cream) 2 points: Equivalent to the lightness and smoothness of the reference example whipped cream (100% fresh cream) 1 point: Whipped fresh cream of the reference example (100% fresh cream) The mouthfeel is heavier and coarser than 100% fresh cream)

<口溶け(早さ)評価>
実施例・比較例で得られたホイップドコンパウンドクリームを、熟練のパネラー10人が口に含み、5点満点で評価して、その平均点を評価点とした。その際の評価基準は、以下の通りであった。
5点:比較例3のホイップドクリームよりも極めて口溶けが早い
4点:比較例3のホイップドクリームよりも口溶けが早い
3点:比較例3のホイップドクリームと口溶けの早さが同等
2点:比較例3のホイップドクリームよりも口溶けが遅い
1点:比較的3のホイップドクリームよりも極めて口溶けが遅い
<Mouth melting (quickness) evaluation>
The whipped compound cream obtained in Examples and Comparative Examples was put in the mouth by 10 skilled panelists and evaluated on a scale of 5 points, and the average score was used as the evaluation point. The evaluation criteria at that time were as follows.
5 points: Extremely quicker to melt in the mouth than the whipped cream of Comparative Example 3 4 points: Faster to melt in the mouth than the whipped cream of Comparative Example 3 3 points: 2 points equivalent to the whipped cream of Comparative Example 3 : Slower melting in the mouth than the whipped cream of Comparative Example 1 Point: Very slower in the mouth than the whipped cream of Comparative Example 3.

<口溶け(自然さ)評価>
実施例・比較例で得られたホイップドコンパウンドクリームを、熟練のパネラー10人が口に含み、評価した結果を平均的に表した。その際の評価基準は、以下の通りであった。
○:口溶けを1回だけ感じる
△:口溶けを僅かに2回に分かれて感じる
×:口溶けを2回に分かれて感じる
<Evaluation of melting in the mouth (naturalness)>
The whipped compound creams obtained in Examples and Comparative Examples were contained in the mouths of 10 skilled panelists, and the evaluation results were expressed on average. The evaluation criteria at that time were as follows.
◯: Feeling melting in the mouth only once △: Feeling melting in the mouth slightly divided into two times ×: Feeling melting in the mouth divided into two times

<乳風味(強さ)評価>
実施例・比較例で得られたホイップドコンパウンドクリームを、熟練のパネラー10人が口に含み、5点満点で評価して、その平均点を評価点とした。その際の評価基準は、以下の通りであった。
5点:実施例7のホイップドコンパウンドクリームよりも乳の風味が強い
4点:実施例7のホイップドコンパウンドクリームよりも乳の風味がやや強い
3点:実施例7のホイップドコンパウンドクリームと乳の風味の強さが同等
2点:実施例7のホイップドコンパウンドクリームよりも乳の風味がやや弱く物足りない
1点:実施例7のホイップドコンパウンドクリームよりも乳の風味が弱く物足りない
<Evaluation of milk flavor (strength)>
The whipped compound cream obtained in Examples and Comparative Examples was put in the mouth by 10 skilled panelists and evaluated on a scale of 5 points, and the average score was used as the evaluation point. The evaluation criteria at that time were as follows.
5 points: milk flavor is stronger than the whipped compound cream of Example 7 4 points: milk flavor is slightly stronger than the whipped compound cream of Example 7 3 points: whipped compound cream and milk of Example 7 2 points: The milk flavor is slightly weaker than the whipped compound cream of Example 7 and is unsatisfactory. 1 point: The milk flavor is weaker and unsatisfactory than the whipped compound cream of Example 7.

<後味(すっきりさ)評価>
実施例・比較例で得られたホイップドコンパウンドクリームを、熟練のパネラー10人が口に含み、5点満点で評価して、その平均点を評価点とした。その際の評価基準は、以下の通りであった。
5点:参考例のホイップド生クリーム(生クリーム100%)よりも極めて後味がすっきりしている
4点:参考例のホイップド生クリーム(生クリーム100%)よりも後味がすっきりしている
3点:参考例のホイップド生クリーム(生クリーム100%)よりも後味がややすっきりしている
2点:参考例のホイップド生クリーム(生クリーム100%)と後味の残り具合が同等
1点:参考例のホイップド生クリーム(生クリーム100%)よりも更に後味が残る
<Evaluation of aftertaste (cleanliness)>
The whipped compound cream obtained in Examples and Comparative Examples was put in the mouth by 10 skilled panelists and evaluated on a scale of 5 points, and the average score was used as the evaluation point. The evaluation criteria at that time were as follows.
5 points: The aftertaste is much cleaner than the reference example whipped cream (100% fresh cream) 4 points: The aftertaste is much cleaner than the reference example whipped cream (100% fresh cream) 3 points: The aftertaste is slightly clearer than the whipped cream (100% fresh cream) of the reference example. 2 points: The remaining condition of the aftertaste is the same as that of the whipped cream (100% fresh cream) of the reference example. More aftertaste than fresh cream (100% fresh cream)

<総合評価>
評価した原液安定性(ボテ時間)、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ)の各評価を、以下の基準に従って、総合評価した。
A:ボテ時間30分以上、オーバーラン110%以上、ホイップタイム5〜7分、口溶け(自然さ)の評価が○であり、口当たり(軽さ・滑らかさ)、口溶け(早さ)、及び、後味(すっきりさ)の評価がそれぞれ4.5〜5.0点を満足し、乳風味(強さ)の評価が4.0〜5.0点を満足するもの
B:Aの要件を満たさず、ボテ時間30分以上、オーバーラン110%以上、ホイップタイム5〜7分、口溶け(自然さ)の評価が○又は△であり、口当たり(軽さ・滑らかさ)、口溶け(早さ)、乳風味(強さ)、及び、後味(すっきりさ)の評価が全て3.5点以上を満足するもの
C:A及びBの要件を満たさず、ボテ時間30分以上、オーバーラン110%以上、ホイップタイム5〜7分、口溶け(自然さ)の評価が○又は△であり、口溶け(早さ)の評価が3.0点を超え、口当たり(軽さ・滑らかさ)、乳風味(強さ)、及び、後味(すっきりさ)の評価が全て3.0点以上を満足するもの
D:Eの要件を満たさず、ボテ時間20分以上30分未満、オーバーラン90%以上110%未満、ホイップタイム7分以上8分半未満、口当たり(軽さ・滑らかさ)の評価が2.0点以上且つ3.0点未満、口溶け(早さ)の評価が2.0点以上且つ3.0点以下、乳風味(強さ)の評価が2.0点以上且つ3.0点未満、及び、後味(すっきりさ)の評価が2.0点以上且つ3.0点未満からなる評価群より選ばれる少なくとも一つに該当するもの
E:ボテ時間20分未満、オーバーラン90%未満、ホイップタイム8分半以上、口当たり(軽さ・滑らかさ)の評価が2.0点未満、口溶け(早さ)の評価が2.0点未満、口溶け(自然さ)の評価が×、乳風味(強さ)の評価が2.0点未満、及び、後味(すっきりさ)の評価が2.0点未満からなる評価群より選ばれる少なくとも一つに該当するもの
<Comprehensive evaluation>
Evaluated stock solution stability (bottom time), whipping property (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (cleanliness) Each evaluation of was comprehensively evaluated according to the following criteria.
A: Bote time 30 minutes or more, overrun 110% or more, whip time 5 to 7 minutes, mouth melting (naturalness) is evaluated as ○, mouthfeel (lightness / smoothness), mouth melting (quickness), and The aftertaste (cleanness) evaluation satisfies 4.5 to 5.0 points, and the milk flavor (strength) evaluation satisfies 4.0 to 5.0 points. B: Does not meet the requirements of A. , Body time 30 minutes or more, overrun 110% or more, whip time 5 to 7 minutes, mouth melting (naturalness) evaluation is ○ or △, mouthfeel (lightness / smoothness), mouth melting (quickness), milk Flavor (strength) and aftertaste (cleanness) all satisfy 3.5 points or more C: Does not meet the requirements of A and B, has a body time of 30 minutes or more, overrun 110% or more, whip Time 5 to 7 minutes, mouth melting (naturalness) evaluation is ○ or △, mouth melting (quickness) evaluation exceeds 3.0 points, mouthfeel (lightness / smoothness), milk flavor (strength) , And those whose aftertaste (cleanliness) evaluations all satisfy 3.0 points or more D: Does not meet the requirements of E, the body time is 20 minutes or more and less than 30 minutes, the overrun is 90% or more and less than 110%, whip time 7 minutes or more and less than 8 and a half minutes, mouthfeel (lightness / smoothness) of 2.0 points or more and less than 3.0 points, melting in the mouth (quickness) of 2.0 points or more and 3.0 points or less , Milk flavor (strength) evaluation is 2.0 points or more and less than 3.0 points, and aftertaste (cleanness) evaluation is 2.0 points or more and less than 3.0 points. Corresponding to at least one E: Bote time less than 20 minutes, overrun less than 90%, whip time 8 and a half minutes or more, mouthfeel (lightness / smoothness) evaluation less than 2.0 points, mouth melting (quickness) The evaluation of is less than 2.0 points, the evaluation of melting in the mouth (naturalness) is ×, the evaluation of milk flavor (strength) is less than 2.0 points, and the evaluation of aftertaste (cleanness) is less than 2.0 points. Applicable to at least one selected from the evaluation group

(製造例A1)水中油型乳化油脂組成物A1の作製
表1の配合に従い、パーム核油:7.3重量部、パーム油中融点部(PMF):18.2重量部及びパームオレイン:11.5重量部の油脂混合物に、大豆レシチン:0.2重量部、ポリグリセリン混酸エステル:0.06重量部、ポリグリセリンベヘン酸エステル:0.03重量部を添加し、65℃で溶解して油相部を作製した。
(Production Example A1) Preparation of oil-in-water emulsified oil / fat composition A1 According to the formulation shown in Table 1, palm kernel oil: 7.3 parts by weight, palm oil medium melting point (PMF): 18.2 parts by weight, and palm olein: 11 To 5 parts by weight of the oil / fat mixture, soybean lecithin: 0.2 parts by weight, polyglycerin mixed acid ester: 0.06 parts by weight, and polyglycerin bechenic acid ester: 0.03 parts by weight were added and dissolved at 65 ° C. An oil phase part was prepared.

また別に、脱脂粉乳:3.7重量部、カゼインカリウム:0.5重量部、乳糖1.5重量部、ポリグリセリンステアリン酸エステル(乳化剤A、HLB:4.6、C10〜C22の飽和脂肪酸:99.4重量%):0.15重量部、ポリグリセリンステアリン酸エステル(HLB:11.6、C10〜C22の飽和脂肪酸:98.0重量%)0.05重量部を、表1の配合と最終的に同じになるように60℃以上の温水に溶解して水相部を作製した。 Separately, defatted milk powder: 3.7 parts by weight, potassium casein: 0.5 parts by weight, lactose 1.5 parts by weight, polyglycerin stearic acid ester (embroidery A, HLB: 4.6, C 10 to C 22 saturated. Fatty acids: 99.4% by weight): 0.15 parts by weight, 0.05 parts by weight of polyglycerin stearic acid ester (HLB: 11.6, saturated fatty acids of C 10 to C 22 : 98.0% by weight). An aqueous phase portion was prepared by dissolving in warm water of 60 ° C. or higher so as to have the same final composition as that of 1.

前記の油相部と水相部とを混合して20分以上予備乳化した後、高周速回転式乳化機(エム・テクニック(株)製「クレアミックス」)を用いて周速31.4m/sの回転速度で微細化した。次いで、高圧ホモジナイザーを用いて1段目:2.0MPa/2段目:1.0MPaの圧力で処理した後に、プレート式加熱機を用いて90℃まで予備加熱した後、UHT殺菌機(スチームインジェクション)を用いて142℃で4秒間殺菌処理した。次に、蒸発冷却せずにプレート式冷却機を用いて60℃まで冷却し、再び高圧ホモジナイザーを用いて1段目:9.0MPa/2段目:3.0MPaの圧力で処理し、その後、プレート式冷却機で5℃まで冷却したものを容器に充填し、5℃の冷蔵庫で48時間保管し、水中油型乳化油脂組成物A1を得た。 After mixing the oil phase part and the aqueous phase part and pre-emulsifying for 20 minutes or more, a peripheral speed of 31.4 m is used using a high peripheral speed rotary emulsifier (“Clearmix” manufactured by M-Technique Co., Ltd.). It was miniaturized at a rotation speed of / s. Next, after treating with a high-pressure homogenizer at a pressure of 2.0 MPa for the first stage and 1.0 MPa for the second stage, preheating to 90 ° C. using a plate-type heater, and then a UHT sterilizer (steam injection). ) Was sterilized at 142 ° C. for 4 seconds. Next, it was cooled to 60 ° C. using a plate-type cooler without evaporative cooling, and again treated with a high-pressure homogenizer at a pressure of 1st stage: 9.0 MPa / 2nd stage: 3.0 MPa, and then treated. A container cooled to 5 ° C. with a plate-type cooler was filled in a container and stored in a refrigerator at 5 ° C. for 48 hours to obtain an oil-in-water emulsified oil / fat composition A1.

Figure 2021159067
Figure 2021159067

(製造例A2)水中油型乳化油脂組成物A2の作製
表1に従って、パーム核油:11.1重量部、パーム油中融点部(PMF):15.9重量部及びパームオレイン:10.0重量部に変更した以外は、製造例A1と同様にして水中油型乳化油脂組成物A2を得た。
(Production Example A2) Preparation of oil-in-water emulsified oil / fat composition A2 According to Table 1, palm kernel oil: 11.1 parts by weight, melting point in palm oil (PMF): 15.9 parts by weight, and palm olein: 10.0 An oil-in-water emulsified oil / fat composition A2 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts.

(製造例A3)水中油型乳化油脂組成物A3の作製
表1に従って、パーム核油:18.5重量部、パーム油中融点部(PMF):11.3重量部及びパームオレイン:7.2重量部に変更した以外は、製造例A1と同様にして水中油型乳化油脂組成物A3を得た。
(Production Example A3) Preparation of oil-in-water emulsified oil / fat composition A3 According to Table 1, palm kernel oil: 18.5 parts by weight, palm oil middle melting point (PMF): 11.3 parts by weight, and palm olein: 7.2. An oil-in-water emulsified oil / fat composition A3 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts.

(製造例A4)水中油型乳化油脂組成物A4の作製
表1に従って、パーム核油:9.4重量部、パーム油中融点部(PMF):13.5重量部及びパームオレイン:8.5重量部に変更し、さらにその他の油脂として菜種油:5.6重量部を混合して油脂混合物とし、水量を調整した以外は、製造例A1と同様にして水中油型乳化油脂組成物A4を得た。
(Production Example A4) Preparation of oil-in-water emulsified oil / fat composition A4 According to Table 1, palm kernel oil: 9.4 parts by weight, palm oil medium melting point (PMF): 13.5 parts by weight, and palm olein: 8.5. The oil-in-water emulsified oil / fat composition A4 was obtained in the same manner as in Production Example A1 except that it was changed to parts by weight and rapeseed oil: 5.6 parts by weight was mixed as other oils and fats to prepare an oil / fat mixture and the amount of water was adjusted. rice field.

(製造例A5)水中油型乳化油脂組成物A5の作製
表1に従って、パーム核油:9.0重量部、パーム油中融点部(PMF):12.9重量部及びパームオレイン:8.1重量部に変更し、水量を調整した以外は、製造例A1と同様にして水中油型乳化油脂組成物A5を得た。
(Production Example A5) Preparation of oil-in-water emulsified oil / fat composition A5 According to Table 1, palm kernel oil: 9.0 parts by weight, palm oil medium melting point (PMF): 12.9 parts by weight, and palm olein: 8.1. An oil-in-water emulsified oil / fat composition A5 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts and the amount of water was adjusted.

(製造例A6)水中油型乳化油脂組成物A6の作製
表1に従って、パーム核油:13.5重量部、パーム油中融点部(PMF):19.3重量部及びパームオレイン:12.2重量部に変更し、水量を調整した以外は、製造例A1と同様にして水中油型乳化油脂組成物A6を得た。
(Production Example A6) Preparation of oil-in-water emulsified oil / fat composition A6 According to Table 1, palm kernel oil: 13.5 parts by weight, melting point in palm oil (PMF): 19.3 parts by weight, and palm olein: 12.2. An oil-in-water emulsified oil / fat composition A6 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts and the amount of water was adjusted.

(製造例B1)水中油型乳化油脂組成物B1の作製
表1に従って、パーム核油:3.7重量部、パーム油中融点部(PMF):20.4重量部及びパームオレイン:12.9重量部に変更した以外は、製造例A1と同様にして水中油型乳化油脂組成物B1を得た。
(Production Example B1) Preparation of oil-in-water emulsified oil / fat composition B1 According to Table 1, palm kernel oil: 3.7 parts by weight, melting point in palm oil (PMF): 20.4 parts by weight, and palm olein: 12.9. An oil-in-water emulsified oil / fat composition B1 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts.

(製造例B2)水中油型乳化油脂組成物B2の作製
表1に従って、パーム核油:29.6重量部、パーム油中融点部(PMF):4.5重量部及びパームオレイン:2.9重量部に変更した以外は、製造例A1と同様にして水中油型乳化油脂組成物B2を得た。
(Production Example B2) Preparation of oil-in-water emulsified oil / fat composition B2 According to Table 1, palm kernel oil: 29.6 parts by weight, palm oil medium melting point (PMF): 4.5 parts by weight, and palm olein: 2.9. An oil-in-water emulsified oil / fat composition B2 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts.

(製造例B3)水中油型乳化油脂組成物B3の作製
表1に従って、パーム核油:3.7重量部、パーム油中融点部(PMF):20.4重量部及びパームオレイン:12.9重量部に変更し、水相にポリグリセリンステアリン酸エステル(乳化剤A、HLB:4.6、C10〜C22の飽和脂肪酸:99.4重量%)を配合せず、ポリグリセリンオレイン酸エステル(HLB:11.6、C10〜C22の飽和脂肪酸:29.81重量%、不飽和脂肪酸:70重量%):0.04重量部を配合し、水量を調整した以外は、製造例A1と同様にして水中油型乳化油脂組成物B3を得た。
(Production Example B3) Preparation of oil-in-water emulsified oil / fat composition B3 According to Table 1, palm kernel oil: 3.7 parts by weight, melting point in palm oil (PMF): 20.4 parts by weight, and palm olein: 12.9. Change to parts by weight, and do not mix polyglycerin stearate (embroidery A, HLB: 4.6, saturated fatty acids C 10 to C 22 : 99.4% by weight) in the aqueous phase, and polyglycerin oleic acid ester (polyglycerin oleic acid ester (99.4% by weight). HLB: 11.6, saturated fatty acids of C 10 to C 22 : 29.81% by weight, unsaturated fatty acids: 70% by weight): 0.04 parts by weight, except that the amount of water was adjusted, as in Production Example A1. In the same manner, an oil-in-water emulsified fat composition B3 was obtained.

(製造例B4)水中油型乳化油脂組成物B4の作製
表1に従って、パーム核油:8.3重量部、パーム油中融点部(PMF):12.0重量部及びパームオレイン:7.5重量部に変更し、さらにその他の油脂として菜種油:9.2重量部を混合して油脂混合物とした以外は、製造例A1と同様にして水中油型乳化油脂組成物B4を得た。
(Production Example B4) Preparation of oil-in-water emulsified oil / fat composition B4 According to Table 1, palm kernel oil: 8.3 parts by weight, palm oil medium melting point (PMF): 12.0 parts by weight, and palm olein: 7.5. An oil-in-water emulsified oil / fat composition B4 was obtained in the same manner as in Production Example A1 except that the mixture was changed to parts by weight and rapeseed oil: 9.2 parts by weight was mixed as other oils and fats to obtain an oil / fat mixture.

(実施例1)起泡性コンパウンドクリームA1及びホイップドコンパウンドクリームA1
製造例1で得られた水中油型乳化油脂組成物A1と生クリーム(乳脂肪分:43%)とを重量比50:50で混合することで起泡性コンパウンドクリームA1を得た。得られた起泡性コンパウンドクリームA1をカントーミキサー(関東混合機工業(株)製「CS型20」)に4kg入れ、品温を5℃に調整し、グラニュー糖320gを入れ、高速撹拌条件(380rpm)で硬さが0.30Nになるまでホイップし、ホイップドコンパウンドクリームA1を得た。得られた起泡性コンパウンドクリームA1とホイップドコンパウンドクリームA1の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表2にまとめた。
(Example 1) Foaming compound cream A1 and whipped compound cream A1
A foamable compound cream A1 was obtained by mixing the oil-in-water emulsified fat composition A1 obtained in Production Example 1 and fresh cream (milk fat content: 43%) at a weight ratio of 50:50. Put 4 kg of the obtained whipped compound cream A1 in a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, add 320 g of granulated sugar, and stir at high speed (high-speed stirring conditions). Whipping was performed at 380 rpm) until the hardness became 0.30 N to obtain whipped compound cream A1. Evaluation of the obtained foaming compound cream A1 and whipped compound cream A1 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, naturalness), Milk flavor (strength) and aftertaste (cleanness)) were performed, and the results are summarized in Table 2.

Figure 2021159067
Figure 2021159067

(実施例2〜4)起泡性コンパウンドクリームA2〜A4及びホイップドコンパウンドクリームA2〜A4
水中油型乳化油脂組成物A1を、水中油型乳化油脂組成物A2〜A4に変えた以外は、実施例1と同様にして起泡性コンパウンドクリームA2〜A4及びホイップドコンパウンドクリームA2〜A4を得た。得られた起泡性コンパウンドクリームA2〜A4とホイップドコンパウンドクリームA2〜A4の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表2にまとめた。
(Examples 2 to 4) Foaming compound creams A2 to A4 and whipped compound creams A2 to A4
Foaming compound creams A2 to A4 and whipped compound creams A2 to A4 were prepared in the same manner as in Example 1 except that the oil-in-water emulsified oil and fat composition A1 was changed to the oil-in-water emulsified oil and fat compositions A2 to A4. Obtained. Evaluation of the obtained foaming compound creams A2 to A4 and whipped compound creams A2 to A4 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 2.

(比較例1〜4)起泡性コンパウンドクリームB1〜B4及びホイップドコンパウンドクリームB1〜B4
水中油型乳化油脂組成物A1を、水中油型乳化油脂組成物B1〜B4に変えた以外は、実施例1と同様にして起泡性コンパウンドクリームB1〜B4及びホイップドコンパウンドクリームB1〜B4を得た。得られた起泡性コンパウンドクリームB1〜B4とホイップドコンパウンドクリームB1〜B4の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表2にまとめた。
(Comparative Examples 1 to 4) Foaming compound creams B1 to B4 and whipped compound creams B1 to B4
Foaming compound creams B1 to B4 and whipped compound creams B1 to B4 were prepared in the same manner as in Example 1 except that the oil-in-water emulsified oil and fat composition A1 was changed to the oil-in-water emulsified oil and fat compositions B1 to B4. Obtained. Evaluation of the obtained foaming compound creams B1 to B4 and whipped compound creams B1 to B4 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 2.

表2にまとめた結果より、以下のことがわかった。実施例1〜3及び比較例1〜3より、本発明の効果を奏するには油脂B/(油脂A+油脂B)(重量比)は0.45〜0.82が好適であり、前記重量比を外れると、ホイップ性が悪くなったり、口溶けが遅くなったり、口当たりや口溶けの自然さが損なわれる場合があることが明らかとなった。また、実施例2、4及び比較例4より、乳脂肪を除く油脂全体中の油脂A及び油脂Bの合計含有量は80〜100重量%が好適であり、前記合計含有量が80重量%を下回ると、ホイップ性が悪くなったり、口当たりが損なわれる場合があることが明らかとなった。 From the results summarized in Table 2, the following was found. From Examples 1 to 3 and Comparative Examples 1 to 3, the fat and oil B / (fat and oil A + fat and oil B) (weight ratio) is preferably 0.45 to 0.82 in order to exert the effect of the present invention, and the weight ratio is described above. It has been clarified that if it is removed from the above, the whipping property may be deteriorated, the melting in the mouth may be delayed, and the naturalness of the mouthfeel and melting in the mouth may be impaired. Further, from Examples 2 and 4 and Comparative Example 4, the total content of the fat A and the fat B in the whole fat excluding the milk fat is preferably 80 to 100% by weight, and the total content is 80% by weight. It was clarified that if it is lower than that, the whipping property may be deteriorated or the mouthfeel may be impaired.

(実施例5〜6)起泡性コンパウンドクリームA5〜A6
水中油型乳化油脂組成物A1を、水中油型乳化油脂組成物A5〜A6に変えた以外は、実施例1と同様にして起泡性コンパウンドクリームA5〜A6及びホイップドコンパウンドクリームA5〜A6を得た。得られた起泡性コンパウンドクリームA5〜A6とホイップドコンパウンドクリームA5〜A6の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表3にまとめた。
(Examples 5 to 6) Foaming compound creams A5 to A6
Foaming compound creams A5 to A6 and whipped compound creams A5 to A6 were prepared in the same manner as in Example 1 except that the oil-in-water emulsified oil and fat composition A1 was changed to the oil-in-water emulsified oil and fat compositions A5 to A6. Obtained. Evaluation of the obtained foaming compound creams A5 to A6 and whipped compound creams A5 to A6 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 3.

Figure 2021159067
Figure 2021159067

(参考例)ホイップド生クリーム(生クリーム100%)
水中油型乳化油脂組成物A1を配合せず、生クリーム配合量を100%に変え、実施例1と同様にしてホイップド生クリームを得た。使用した生クリームと、得られたホイップド生クリームの評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表3にまとめた。
(Reference example) Whipped fresh cream (100% fresh cream)
A whipped cream was obtained in the same manner as in Example 1 by changing the amount of fresh cream to 100% without blending the oil-in-water emulsified fat composition A1. Evaluation of the fresh cream used and the obtained whipped fresh cream (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, naturalness), milk flavor (milky flavor) Strength) and aftertaste (cleanliness)) were performed, and the results are summarized in Table 3.

表3にまとめた結果より、以下のことがわかった。実施例2、5〜6より、起泡性コンパウンドクリーム全体中の油脂含有量が25〜50重量%の範囲において本発明の効果を奏することが明らかとなった。一方、参考例より、生クリーム及びホイップド生クリームは、原液安定性、口溶けの自然さ、及び乳風味は良好である一方、ホイップ性、口当たり、口溶けの早さ、及び後味のすっきりさが、実施例2、5〜6に比べ劣ることが明らかとなった。 From the results summarized in Table 3, the following was found. From Examples 2 to 5-6, it was clarified that the effect of the present invention is exhibited in the range of the oil and fat content in the whole foaming compound cream in the range of 25 to 50% by weight. On the other hand, from the reference example, the whipped cream and the whipped cream have good undiluted stability, naturalness of melting in the mouth, and milky flavor, while whipped, mouthfeel, quickness of melting in the mouth, and refreshing aftertaste. It became clear that it was inferior to Examples 2 and 5-6.

(製造例A7)水中油型乳化油脂組成物A7の作製
表4に従って、製造例A2と全く同様にして、水中油型乳化油脂組成物A2と全く同じ水中油型乳化油脂組成物A7を作製した。
(Production Example A7) Preparation of Oil-in-Water Emulsified Oil / Fat Composition A7 According to Table 4, an oil-in-water emulsified oil / fat composition A7 was produced in exactly the same manner as in Production Example A2. ..

Figure 2021159067
Figure 2021159067

(製造例A8)水中油型乳化油脂組成物A8の作製
表4に従って、乳化剤Aであるポリグリセリンステアリン酸エステルの量を0.08重量部に変更し、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物A8を得た。
(Production Example A8) Preparation of oil-in-water emulsified oil / fat composition A8 Production Example A2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.08 parts by weight and the amount of water was adjusted according to Table 4. In the same manner as above, an oil-in-water emulsified oil / fat composition A8 was obtained.

(製造例A9)水中油型乳化油脂組成物A9の作製
表4に従って、乳化剤Aであるポリグリセリンステアリン酸エステルの量を0.50重量部に変更し、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物A9を得た。
(Production Example A9) Preparation of oil-in-water emulsified oil / fat composition A9 Production Example A2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.50 parts by weight and the amount of water was adjusted according to Table 4. In the same manner as above, an oil-in-water emulsified oil / fat composition A9 was obtained.

(製造例A10)水中油型乳化油脂組成物A10の作製
表4に従って、乳化剤Aとしてポリグリセリンステアリン酸エステル:0.15重量部に加えてショ糖ステアリン酸エステル:0.08重量部を添加し、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物A10を得た。
(Production Example A10) Preparation of oil-in-water emulsified oil / fat composition A10 According to Table 4, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.08 parts by weight were added as emulsifier A. An oil-in-water emulsified oil / fat composition A10 was obtained in the same manner as in Production Example A2 except that the amount of water was adjusted.

(製造例A11)水中油型乳化油脂組成物A11の作製
表4に従って、乳化剤Aとしてポリグリセリンステアリン酸エステル:0.15重量部に加えてショ糖ステアリン酸エステル:0.15重量部を添加し、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物A11を得た。
(Production Example A11) Preparation of oil-in-water emulsified oil / fat composition A11 According to Table 4, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.15 parts by weight were added as emulsifier A. An oil-in-water emulsified oil / fat composition A11 was obtained in the same manner as in Production Example A2 except that the amount of water was adjusted.

(製造例A12)水中油型乳化油脂組成物A12の作製
表4に従って、乳化剤Aとしてポリグリセリンステアリン酸エステル:0.15重量部に加えてショ糖ステアリン酸エステル:0.50重量部を添加し、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物A12を得た。
(Production Example A12) Preparation of oil-in-water emulsified oil / fat composition A12 According to Table 4, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.50 parts by weight were added as emulsifier A. An oil-in-water emulsified oil / fat composition A12 was obtained in the same manner as in Production Example A2 except that the amount of water was adjusted.

(製造例B5)水中油型乳化油脂組成物B5の作製
表4に従って、乳化剤Aであるポリグリセリンステアリン酸エステルの量を0.03重量部に変更し、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物B5を得た。
(Production Example B5) Preparation of oil-in-water emulsified oil / fat composition B5 Production Example A2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.03 parts by weight and the amount of water was adjusted according to Table 4. In the same manner as above, an oil-in-water emulsified oil / fat composition B5 was obtained.

(製造例B6)水中油型乳化油脂組成物B6の作製
表4に従って、乳化剤Aであるポリグリセリンステアリン酸エステルの量を0.60重量部に変更し、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物B6を得た。
(Production Example B6) Preparation of oil-in-water emulsified oil / fat composition B6 Production Example A2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.60 parts by weight and the amount of water was adjusted according to Table 4. In the same manner as above, an oil-in-water emulsified oil / fat composition B6 was obtained.

(製造例B7)水中油型乳化油脂組成物B7の作製
表4に従って、乳化剤Aを水相に添加せずに、油相に添加した以外は、製造例A2と同様にして水中油型乳化油脂組成物B7を得た。
(Production Example B7) Preparation of Oil-in-Water Emulsified Oil / Fat Composition B7 According to Table 4, the oil-in-water emulsified oil / fat was added in the same manner as in Production Example A2 except that the emulsifier A was not added to the aqueous phase but was added to the oil phase. Composition B7 was obtained.

(実施例7)起泡性コンパウンドクリームA7及びホイップドコンパウンドクリームA7
製造例A7で得られた水中油型乳化油脂組成物A7と生クリーム(乳脂肪分:43%)とを重量比56:44で混合することで起泡性コンパウンドクリームA7を得た。得られた起泡性コンパウンドクリームA7をカントーミキサー(関東混合機工業(株)製「CS型20」)に4kg入れ、品温を5℃に調整し、グラニュー糖320gを入れ、高速撹拌条件(380rpm)で硬さが0.30Nになるまでホイップし、ホイップドコンパウンドクリームA7を得た。得られた起泡性コンパウンドクリームA7とホイップドコンパウンドクリームA7の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表5にまとめた。
(Example 7) Foaming compound cream A7 and whipped compound cream A7
A foaming compound cream A7 was obtained by mixing the oil-in-water emulsified fat composition A7 obtained in Production Example A7 and fresh cream (milk fat content: 43%) at a weight ratio of 56:44. Put 4 kg of the obtained whipped compound cream A7 into a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, add 320 g of granulated sugar, and stir at high speed (high-speed stirring conditions). Whipping was performed at 380 rpm) until the hardness became 0.30 N to obtain whipped compound cream A7. Evaluation of the obtained foaming compound cream A7 and whipped compound cream A7 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, naturalness), Milk flavor (strength) and aftertaste (cleanness)) were performed, and the results are summarized in Table 5.

Figure 2021159067
Figure 2021159067

(実施例8〜12)起泡性コンパウンドクリームA8〜A12及びホイップドコンパウンドクリームA8〜A12
水中油型乳化油脂組成物A7を、水中油型乳化油脂組成物A8〜A12に変えた以外は、実施例7と同様にして起泡性コンパウンドクリームA8〜A12及びホイップドコンパウンドクリームA8〜A12を得た。得られた起泡性コンパウンドクリームA8〜A12とホイップドコンパウンドクリームA8〜A12の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表5にまとめた。
(Examples 8 to 12) Foaming compound creams A8 to A12 and whipped compound creams A8 to A12
Foaming compound creams A8 to A12 and whipped compound creams A8 to A12 were used in the same manner as in Example 7, except that the oil-in-water emulsified oil and fat composition A7 was changed to the oil-in-water emulsified oil and fat compositions A8 to A12. Obtained. Evaluation of the obtained foaming compound creams A8 to A12 and whipped compound creams A8 to A12 (stock solution stability, whipping property (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 5.

(比較例5〜7)起泡性コンパウンドクリームB5〜B7及びホイップドコンパウンドクリームB5〜B7
水中油型乳化油脂組成物A7を、水中油型乳化油脂組成物B5〜B7に変えた以外は、実施例7と同様にして起泡性コンパウンドクリームB5〜B7及びホイップドコンパウンドクリームB5〜B7を得た。得られた起泡性コンパウンドクリームB5〜B7とホイップドコンパウンドクリームB5〜B7の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表5にまとめた。
(Comparative Examples 5 to 7) Foaming compound creams B5 to B7 and whipped compound creams B5 to B7
Foaming compound creams B5 to B7 and whipped compound creams B5 to B7 were prepared in the same manner as in Example 7 except that the oil-in-water emulsified oil and fat composition A7 was changed to the oil-in-water emulsified oil and fat compositions B5 to B7. Obtained. Evaluation of the obtained foaming compound creams B5 to B7 and whipped compound creams B5 to B7 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 5.

表5にまとめた結果より、以下のことがわかった。実施例7〜12及び比較例5〜6より、本発明の効果を奏するには、乳化剤Aの含有量は起泡性コンパウンドクリーム全体中0.03〜0.4重量%が好適であり、前記範囲を外れると原液安定性又はホイップ性が悪化する場合があることが明らかとなった。また、実施例7及び比較例7より、本発明の効果を奏するには前記乳化剤Aを水相に配合することが好適であり、水相に配合せず油相に配合すると、ホイップ性が悪くなったり、乳風味が不足する場合があることが明らかとなった。 From the results summarized in Table 5, the following was found. From Examples 7 to 12 and Comparative Examples 5 to 6, the content of emulsifier A is preferably 0.03 to 0.4% by weight in the whole foaming compound cream in order to exert the effect of the present invention. It was clarified that the stability of the undiluted solution or the whipping property may deteriorate when the range is out of the range. Further, from Example 7 and Comparative Example 7, it is preferable to blend the emulsifier A in the aqueous phase in order to obtain the effect of the present invention, and if it is blended in the oil phase without blending in the aqueous phase, the whipping property is poor. It has become clear that the milk flavor may be insufficient.

(製造例A13)水中油型乳化油脂組成物A13の作製
表6に従って、製造例A2,製造例A7と全く同様にして、水中油型乳化油脂組成物A2と全く同じ水中油型乳化油脂組成物A13を作製した。
(Production Example A13) Preparation of oil-in-water emulsified oil / fat composition A13 According to Table 6, the oil-in-water emulsified oil / fat composition exactly the same as the oil-in-water emulsified oil / fat composition A2 in the same manner as in Production Examples A2 and A7. A13 was prepared.

Figure 2021159067
Figure 2021159067

(製造例A14)水中油型乳化油脂組成物A14の作製
表6に従って、乳化剤Aとしては、ポリグリセリンステアリン酸エステル(HLB:4.6):0.15重量部をショ糖ステアリン酸エステル(HLB:3.0):0.15重量部に変更した以外は、製造例A2と同様にして水中油型乳化油脂組成物A14を得た。
(Production Example A14) Preparation of oil-in-water emulsified oil / fat composition A14 According to Table 6, as emulsifier A, polyglycerin stearic acid ester (HLB: 4.6): 0.15 parts by weight was sucrose stearic acid ester (HLB). : 3.0): An oil-in-water emulsified oil / fat composition A14 was obtained in the same manner as in Production Example A2 except that the content was changed to 0.15 parts by weight.

(製造例A15)水中油型乳化油脂組成物A15の作製
表6に従って、乳化剤Aとしては、ポリグリセリンステアリン酸エステル(HLB:4.6):0.15重量部をショ糖ステアリン酸エステル(HLB:5.0):0.15重量部に変更した以外は、製造例A2と同様にして水中油型乳化油脂組成物A15を得た。
(Production Example A15) Preparation of oil-in-water emulsified oil / fat composition A15 According to Table 6, as emulsifier A, polyglycerin stearic acid ester (HLB: 4.6): 0.15 parts by weight was sucrose stearic acid ester (HLB). : 5.0): An oil-in-water emulsified oil / fat composition A15 was obtained in the same manner as in Production Example A2 except that the content was changed to 0.15 parts by weight.

(製造例B8)水中油型乳化油脂組成物B8の作製
表6に従って、乳化剤Aであるポリグリセリンステアリン酸エステル(HLB:4.6):0.15重量部の代わりに、乳化剤Aに該当しないポリグリセリンステアリン酸エステル(HLB:2.6):0.15重量部を用いた以外は、製造例A2と同様にして水中油型乳化油脂組成物B8を得た。
(Production Example B8) Preparation of oil-in-water emulsified oil / fat composition B8 According to Table 6, polyglycerin stearic acid ester (HLB: 4.6) which is emulsifier A: 0.15 parts by weight is not applicable to emulsifier A. An oil-in-water emulsified oil / fat composition B8 was obtained in the same manner as in Production Example A2 except that 0.15 parts by weight of polyglycerin stearate (HLB: 2.6) was used.

(製造例B9)水中油型乳化油脂組成物B9の作製
表6に従って、乳化剤Aであるポリグリセリン脂ステアリン酸エステル(HLB:4.6):0.15重量部の代わりに、乳化剤Aに該当しないポリグリセリンステアリン酸エステル(HLB:6.5):0.15重量部を用いた以外は、製造例A2と同様にして水中油型乳化油脂組成物B9を得た。
(Production Example B9) Preparation of oil-in-water emulsified oil / fat composition B9 According to Table 6, polyglycerin fat stearic acid ester (HLB: 4.6) which is emulsifier A corresponds to emulsifier A instead of 0.15 parts by weight. No Polyglycerin stearic acid ester (HLB: 6.5): An oil-in-water emulsified oil / fat composition B9 was obtained in the same manner as in Production Example A2 except that 0.15 parts by weight was used.

(製造例B10)水中油型乳化油脂組成物B10の作製
表6に従って、乳化剤Aであるポリグリセリンステアリン酸エステル(HLB:4.6):0.15重量部の代わりに、乳化剤Aに該当しないショ糖ステアリン酸エステル(HLB:7.0):0.15重量部を用いた以外は、製造例A2と同様にして水中油型乳化油脂組成物B10を得た。
(Production Example B10) Preparation of oil-in-water emulsified oil / fat composition B10 According to Table 6, polyglycerin stearate ester (HLB: 4.6) which is emulsifier A: 0.15 parts by weight is not applicable to emulsifier A. An oil-in-water emulsified oil / fat composition B10 was obtained in the same manner as in Production Example A2 except that sucrose stearic acid ester (HLB: 7.0): 0.15 parts by weight was used.

(製造例B11)水中油型乳化油脂組成物B11の作製
表6に従って、乳化剤Aであるポリグリセリンステアリン酸エステル(HLB:4.6):0.15重量部の代わりに、乳化剤Aに該当しない、飽和脂肪酸量が少なく不飽和脂肪酸量が多いポリグリセリンオレイン酸エステル(HLB:11.6、C10〜C22の飽和脂肪酸:29.81重量%、不飽和脂肪酸:70重量%):0.04重量部を用い、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物B11を得た。
(Production Example B11) Preparation of oil-in-water emulsified fat composition B11 According to Table 6, polyglycerin stearic acid ester (HLB: 4.6) which is emulsifier A: 0.15 parts by weight is not applicable to emulsifier A. , Polyglycerin oleic acid ester with low amount of saturated fatty acid and high amount of unsaturated fatty acid (HLB: 11.6, saturated fatty acid of C 10 to C 22 : 29.81% by weight, unsaturated fatty acid: 70% by weight): 0. An oil-in-water emulsified oil / fat composition B11 was obtained in the same manner as in Production Example A2 except that the amount of water was adjusted using 04 parts by weight.

(実施例13)起泡性コンパウンドクリームA13及びホイップドコンパウンドクリームA13
製造例A13で得られた水中油型乳化油脂組成物A13と生クリーム(乳脂肪分:43%)とを重量比20:80で混合することで起泡性コンパウンドクリームA13を得た。得られた起泡性コンパウンドクリームA13をカントーミキサー(関東混合機工業(株)製「CS型20」)に4kg入れ、品温を5℃に調整し、グラニュー糖320gを入れ、高速撹拌条件(380rpm)で硬さが0.30Nになるまでホイップし、ホイップドコンパウンドクリームA13を得た。得られた起泡性コンパウンドクリームA13とホイップドコンパウンドクリームA13の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表7にまとめた。
(Example 13) Foaming compound cream A13 and whipped compound cream A13
A foamable compound cream A13 was obtained by mixing the oil-in-water emulsified fat composition A13 obtained in Production Example A13 with fresh cream (milk fat content: 43%) at a weight ratio of 20:80. Put 4 kg of the obtained whipped compound cream A13 in a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, add 320 g of granulated sugar, and stir at high speed (high-speed stirring conditions). Whipping was performed at 380 rpm) until the hardness became 0.30 N to obtain whipped compound cream A13. Evaluation of the obtained foaming compound cream A13 and whipped compound cream A13 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, naturalness), Milk flavor (strength) and aftertaste (cleanness)) were performed, and the results are summarized in Table 7.

Figure 2021159067
Figure 2021159067

(実施例14,15)起泡性コンパウンドクリームA14〜A15及びホイップドコンパウンドクリームA14〜A15
水中油型乳化油脂組成物A13を、水中油型乳化油脂組成物A14〜A15に変えた以外は、実施例13と同様にして起泡性コンパウンドクリームA14〜A15及びホイップドコンパウンドクリームA14〜A15を得た。得られた起泡性コンパウンドクリームA14〜A15とホイップドコンパウンドクリームA14〜A15の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表7にまとめた。
(Examples 14 and 15) Foaming compound creams A14 to A15 and whipped compound creams A14 to A15.
Foamable compound creams A14 to A15 and whipped compound creams A14 to A15 were used in the same manner as in Example 13 except that the oil-in-water emulsified oil and fat composition A13 was changed to the oil-in-water emulsified oil and fat compositions A14 to A15. Obtained. Evaluation of the obtained foaming compound creams A14 to A15 and whipped compound creams A14 to A15 (stock solution stability, whipping property (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 7.

(比較例8〜11)起泡性コンパウンドクリームB8〜B11及びホイップドコンパウンドクリームB8〜B11
水中油型乳化油脂組成物A13を、水中油型乳化油脂組成物B8〜B11に変えた以外は、実施例13と同様にして起泡性コンパウンドクリームB8〜B11及びホイップドコンパウンドクリームB8〜B11を得た。得られた起泡性コンパウンドクリームB8〜B11とホイップドコンパウンドクリームB8〜B11の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表7にまとめた。
(Comparative Examples 8 to 11) Foaming compound creams B8 to B11 and whipped compound creams B8 to B11
Foaming compound creams B8 to B11 and whipped compound creams B8 to B11 were prepared in the same manner as in Example 13 except that the oil-in-water emulsified oil and fat composition A13 was changed to the oil-in-water emulsified oil and fat compositions B8 to B11. Obtained. Evaluation of the obtained foaming compound creams B8 to B11 and whipped compound creams B8 to B11 (stock solution stability, whipping property (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 7.

表7にまとめた結果より、以下のことがわかった。実施例13〜15及び比較例8〜10より、本発明の効果を奏するには、乳化剤AのHLBは2.8〜6.2が好適であり、前記範囲を外れるとホイップ性が悪くなったり、口当たりや後味のすっきりさが損なわれる場合があることが明らかとなった。また、実施例13及び比較例11より、乳化剤Aを配合せずに、不飽和脂肪酸量の多い乳化剤を配合すると、ホイップ性が悪化したり、口当たりや後味のすっきりさが損なわれる上に異味を呈するため、風味を良くする観点では、起泡性コンパウンドクリーム全体中の、不飽和脂肪酸量の多い乳化剤の含有量は0.02重量%未満が好ましいことが明らかとなった。 From the results summarized in Table 7, the following was found. From Examples 13 to 15 and Comparative Examples 8 to 10, the HLB of the emulsifier A is preferably 2.8 to 6.2 in order to achieve the effect of the present invention, and if it is out of the above range, the whipping property may deteriorate. , It became clear that the cleanliness of the mouthfeel and aftertaste may be impaired. Further, as compared with Example 13 and Comparative Example 11, when an emulsifier having a large amount of unsaturated fatty acids is blended without blending emulsifier A, the whipping property is deteriorated, the mouthfeel and the aftertaste are impaired, and the taste is unpleasant. Therefore, from the viewpoint of improving the flavor, it was clarified that the content of the emulsifier having a large amount of unsaturated fatty acids in the entire foaming compound cream is preferably less than 0.02% by weight.

更に、表5及び表7にまとめた結果より、以下のことがわかった。実施例7〜15より、HLBが2.8〜6.2であり、且つC10〜C22の飽和脂肪酸を構成脂肪酸全体中70〜100重量%含む乳化剤は、ポリグリセリン脂肪酸エステルとショ糖脂肪酸エステルのいずれであっても、また、両者を併用しても、本発明の効果を奏することが明らかとなった。 Furthermore, from the results summarized in Tables 5 and 7, the following was found. From Examples 7 to 15, the emulsifiers having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of saturated fatty acids of C 10 to C 22 in the total constituent fatty acids are polyglycerin fatty acid ester and sucrose fatty acid. It has been clarified that the effect of the present invention can be obtained by using any of the esters or by using both in combination.

(製造例A16)水中油型乳化油脂組成物A16の作製
表8に従って、製造例A2と全く同様にして、水中油型乳化油脂組成物A2と全く同じ水中油型乳化油脂組成物A16を作製した。
(Production Example A16) Preparation of oil-in-water emulsified oil / fat composition A16 According to Table 8, an oil-in-water emulsified oil / fat composition A16 exactly the same as the oil-in-water emulsified oil / fat composition A2 was produced in exactly the same manner as in Production Example A2. ..

Figure 2021159067
Figure 2021159067

(製造例A17)水中油型乳化油脂組成物A17の作製
表8に従って、パーム核油の含有量を10.5重量部に変更し、パーム核硬化油:0.6重量部を添加した以外は、製造例A2と同様にして水中油型乳化油脂組成物A17を得た。
(Production Example A17) Preparation of oil-in-water emulsified oil / fat composition A17 According to Table 8, the content of palm kernel oil was changed to 10.5 parts by weight, and palm kernel hydrogenated oil: 0.6 parts by weight was added. , An oil-in-water emulsified oil / fat composition A17 was obtained in the same manner as in Production Example A2.

(製造例A18)水中油型乳化油脂組成物A18の作製
表8に従って、パーム核油の含有量を1.3重量部に変更し、パーム核オレイン:9.8重量部を添加した以外は、製造例A2と同様にして水中油型乳化油脂組成物A18を得た。
(Production Example A18) Preparation of oil-in-water emulsified oil / fat composition A18 According to Table 8, the content of palm kernel oil was changed to 1.3 parts by weight, and palm kernel olein: 9.8 parts by weight was added. An oil-in-water emulsified oil / fat composition A18 was obtained in the same manner as in Production Example A2.

(製造例A19)水中油型乳化油脂組成物A19の作製
表8に従って、パーム油中融点部の含有量を8.6重量部に変更し、パームオレインの含有量を17.3重量部に変更した以外は、製造例A2と同様にして水中油型乳化油脂組成物A19を得た。
(Production Example A19) Preparation of oil-in-water emulsified oil / fat composition A19 According to Table 8, the content of the melting point in palm oil was changed to 8.6 parts by weight, and the content of palm olein was changed to 17.3 parts by weight. An oil-in-water emulsified oil / fat composition A19 was obtained in the same manner as in Production Example A2.

(製造例A20)水中油型乳化油脂組成物A20の作製
表8に従って、パームオレインの含有量を11.8重量部に変更し、パーム油中融点部の種類を変えて且つ添加量を14.1重量部に変更した以外は、製造例A2と同様にして水中油型乳化油脂組成物A20を得た。
(Production Example A20) Preparation of oil-in-water emulsified oil / fat composition A20 According to Table 8, the content of palm olein was changed to 11.8 parts by weight, the type of melting point in palm oil was changed, and the amount added was 14. An oil-in-water emulsified oil / fat composition A20 was obtained in the same manner as in Production Example A2 except that the composition was changed to 1 part by weight.

(製造例A21)水中油型乳化油脂組成物A21の作製
表8に従って、パーム核油の含有量を11.6重量部に変更し、パーム油中融点部の含有量を16.5重量部に変更し、パームオレインの含有量を10.4重量部に変更し、ポリグリセリン混酸エステル及び乳糖を配合せず、水量を調整した以外は、製造例A2と同様にして水中油型乳化油脂組成物A21を得た。
(Production Example A21) Preparation of oil-in-water emulsified oil / fat composition A21 According to Table 8, the content of palm kernel oil was changed to 11.6 parts by weight, and the content of the melting point in palm oil was changed to 16.5 parts by weight. The oil-in-water emulsified oil / fat composition was changed in the same manner as in Production Example A2 except that the content of palm olein was changed to 10.4 parts by weight, the polyglycerin mixed acid ester and lactose were not blended, and the amount of water was adjusted. I got A21.

(製造例B12)水中油型乳化油脂組成物B12の作製
表8に従って、パーム核油の含有量を10.9重量部に変更し、パーム油中融点部の含有量を15.6重量部に変更し、パームオレインの含有量を9.9重量部に変更し、パームエステル交換油:0.6重量部を添加した以外は、製造例A2と同様にして水中油型乳化油脂組成物B12を得た。
(Production Example B12) Preparation of oil-in-water emulsified oil / fat composition B12 According to Table 8, the content of palm kernel oil was changed to 10.9 parts by weight, and the content of the melting point in palm oil was increased to 15.6 parts by weight. The oil-in-water emulsified oil / fat composition B12 was prepared in the same manner as in Production Example A2 except that the content of palm olein was changed to 9.9 parts by weight and palm ester exchange oil: 0.6 parts by weight was added. Obtained.

(製造例B13)水中油型乳化油脂組成物B13の作製
表8に従って、パーム核油の含有量を8.0重量部に変更し、パーム核硬化油:3.1重量部を添加した以外は、製造例A2と同様にして水中油型乳化油脂組成物B13を得た。
(Production Example B13) Preparation of oil-in-water emulsified oil / fat composition B13 According to Table 8, the content of palm kernel oil was changed to 8.0 parts by weight, and palm kernel hydrogenated oil: 3.1 parts by weight was added. , An oil-in-water emulsified oil / fat composition B13 was obtained in the same manner as in Production Example A2.

(製造例B14)水中油型乳化油脂組成物B14の作製
表8に従って、パームオレインを添加せず、パーム油中融点部(上昇融点:26.8℃)の含有量を1.9重量部に変更し、さらに、上昇融点が異なるパーム油中融点部(上昇融点:31.3℃):24.0重量部を添加した以外は、製造例A2と同様にして水中油型乳化油脂組成物B14を得た。
(Production Example B14) Preparation of oil-in-water emulsified oil / fat composition B14 According to Table 8, the content of the melting point in palm oil (increasing melting point: 26.8 ° C.) was increased to 1.9 parts by weight without adding palm olein. Oil-in-water emulsified oil / fat composition B14 in the same manner as in Production Example A2, except that the melting point in palm oil (increasing melting point: 31.3 ° C.): 24.0 parts by weight was added. Got

(実施例16)起泡性コンパウンドクリームA16及びホイップドコンパウンドクリームA16
製造例A16で得られた水中油型乳化油脂組成物A16と生クリーム(乳脂肪分:43%)とを重量比40:60で混合することで起泡性コンパウンドクリームA16を得た。得られた起泡性コンパウンドクリームA16をカントーミキサー(関東混合機工業(株)製「CS型20」)に4kg入れ、品温を5℃に調整し、グラニュー糖320gを入れ、高速撹拌条件(380rpm)で硬さが0.30Nになるまでホイップし、ホイップドコンパウンドクリームA16を得た。得られた起泡性コンパウンドクリームA16とホイップドコンパウンドクリームA16の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表9にまとめた。
(Example 16) Foaming compound cream A16 and whipped compound cream A16
A foamable compound cream A16 was obtained by mixing the oil-in-water emulsified fat composition A16 obtained in Production Example A16 with fresh cream (milk fat content: 43%) at a weight ratio of 40:60. Put 4 kg of the obtained whipped compound cream A16 into a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, add 320 g of granulated sugar, and stir at high speed (high-speed stirring conditions). Whipping was performed at 380 rpm) until the hardness became 0.30 N to obtain whipped compound cream A16. Evaluation of the obtained foaming compound cream A16 and whipped compound cream A16 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, naturalness), Milk flavor (strength) and aftertaste (cleanness)) were performed, and the results are summarized in Table 9.

Figure 2021159067
Figure 2021159067

(実施例17〜20)起泡性コンパウンドクリームA17〜A20及びホイップドコンパウンドクリームA17〜A20
水中油型乳化油脂組成物A16を、水中油型乳化油脂組成物A17〜A20に変えた以外は、実施例16と同様にして起泡性コンパウンドクリームA17〜A20及びホイップドコンパウンドクリームA17〜A20を得た。得られた起泡性コンパウンドクリームA17〜A20とホイップドコンパウンドクリームA17〜A20の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表9にまとめた。
(Examples 17 to 20) Foaming compound creams A17 to A20 and whipped compound creams A17 to A20.
Foaming compound creams A17 to A20 and whipped compound creams A17 to A20 were used in the same manner as in Example 16 except that the oil-in-water emulsified oil and fat composition A16 was changed to the oil-in-water emulsified oil and fat compositions A17 to A20. Obtained. Evaluation of the obtained foaming compound creams A17 to A20 and whipped compound creams A17 to A20 (undiluted solution stability, whipping property (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 9.

(比較例12〜14)起泡性コンパウンドクリームB12〜B14及びホイップドコンパウンドクリームB12〜B14
水中油型乳化油脂組成物A16を、水中油型乳化油脂組成物B12〜B14に変えた以外は、実施例16と同様にして起泡性コンパウンドクリームB12〜B14及びホイップドコンパウンドクリームB12〜B14を得た。得られた起泡性コンパウンドクリームB12〜B14とホイップドコンパウンドクリームB12〜B14の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表9にまとめた。
(Comparative Examples 12 to 14) Foaming compound creams B12 to B14 and whipped compound creams B12 to B14
Foaming compound creams B12 to B14 and whipped compound creams B12 to B14 were prepared in the same manner as in Example 16 except that the oil-in-water emulsified oil and fat composition A16 was changed to the oil-in-water emulsified oil and fat compositions B12 to B14. Obtained. Evaluation of the obtained foaming compound creams B12 to B14 and whipped compound creams B12 to B14 (stock solution stability, whipping property (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 9.

表9にまとめた結果より、以下のことがわかった。実施例16及び比較例12より、本発明の効果を奏するには油脂全体中のエステル交換油の含有量は1重量%未満が好適であり、1重量%以上では口溶けの自然さが損なわれる場合があることが明らかとなった。また、実施例16〜18及び比較例13より、本発明の効果を奏するには、C12以下の飽和脂肪酸を構成脂肪酸全体中40重量%以上含む油脂Aの上昇融点は23〜30℃が好適であり、前記範囲を外れると、ホイップ性が悪化したり、口当たりや後味のすっきりさが損なわれる場合があることが明らかとなった。実施例16、19、20及び比較例14より、本発明の効果を奏するには、C16〜C22の飽和脂肪酸を構成脂肪酸全体中40重量%以上含む油脂B全体中のS2U含有量は45〜70重量%、油脂Bの上昇融点は23〜30℃を満たすことが好適であり、前記範囲を外れると、原液安定性が悪化したり、口当たりや後味のすっきりさが損なわれる場合があることが明らかとなった。 From the results summarized in Table 9, the following was found. From Example 16 and Comparative Example 12, in order to obtain the effect of the present invention, the content of the transesterified oil in the whole fat and oil is preferably less than 1% by weight, and if it is 1% by weight or more, the naturalness of melting in the mouth is impaired. It became clear that there is. Also, from Examples 16 to 18 and Comparative Example 13, in the effects of the present invention, it increases the melting point of fat A comprise C 12 or less saturated fatty acids constituting the fatty acid total of 40 wt% or more preferably 23 to 30 ° C. It has been clarified that if it is out of the above range, the whipping property may be deteriorated and the mouthfeel and the refreshing aftertaste may be impaired. From Examples 16, 19, 20 and Comparative Example 14, in order to achieve the effect of the present invention, the S2U content in the whole fat and oil B containing 40% by weight or more of the saturated fatty acids of C 16 to C 22 in the total constituent fatty acids is 45. It is preferable that the rising melting point of fats and oils B is about 70% by weight and the rising melting point of fats and oils B is 23 to 30 ° C. Became clear.

(実施例21)起泡性コンパウドクリームA21及びホイップドコンパウンドクリームA21
水中油型乳化油脂組成物A2と生クリーム(乳脂肪分:43重量%)の配合比を30:70に変えた以外は、実施例2と同様にして起泡性コンパウンドクリームA21及びホイップドコンパウンドクリームA21を得た。得られた起泡性コンパウンドクリームA21とホイップドコンパウンドクリームA21の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を評価し、それらの結果を表10にまとめた。
(Example 21) Foaming compound cream A21 and whipped compound cream A21
Foaming compound cream A21 and whipped compound in the same manner as in Example 2 except that the blending ratio of the oil-in-water emulsified fat composition A2 and the fresh cream (milk fat content: 43% by weight) was changed to 30:70. Cream A21 was obtained. Evaluation of the obtained foaming compound cream A21 and whipped compound cream A21 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, naturalness), Milk flavor (strength) and aftertaste (cleanliness)) were evaluated, and the results are summarized in Table 10.

(実施例22)起泡性コンパウドクリームA22及びホイップドコンパウンドクリームA22
水中油型乳化油脂組成物A2の代わりに水中油型乳化油脂組成物A21を用い、生クリーム(乳脂肪分:43重量%)の配合比を40:60に変えた以外は、実施例2と同様にして起泡性コンパウンドクリームA22及びホイップドコンパウンドクリームA22を得た。得られた起泡性コンパウンドクリームA22とホイップドコンパウンドクリームA22の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を評価し、それらの結果を表10にまとめた。
(Example 22) Foaming compound cream A22 and whipped compound cream A22
Example 2 and Example 2 except that the oil-in-water emulsified oil / fat composition A21 was used instead of the oil-in-water emulsified oil / fat composition A2 and the blending ratio of the fresh cream (milk fat content: 43% by weight) was changed to 40:60. In the same manner, a foaming compound cream A22 and a whipped compound cream A22 were obtained. Evaluation of the obtained foaming compound cream A22 and whipped compound cream A22 (stock solution stability, whipping (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, naturalness), Milk flavor (strength) and aftertaste (cleanliness)) were evaluated, and the results are summarized in Table 10.

(比較例15〜16)起泡性コンパウンドクリームB15〜B16及びホイップドコンパウンドクリームB15〜B16
水中油型乳化油脂組成物A2と生クリーム(乳脂肪分:43%)の配合比を、58:42(比較例15)、又は18:82(比較例16)に変えた以外は、実施例2と同様にして起泡性コンパウンドクリームB15〜B16及びホイップドコンパウンドクリームB15〜B16を得た。得られた起泡性コンパウンドクリームB15〜B16とホイップドコンパウンドクリームB15〜B16の評価(原液安定性、ホイップ性(オーバーラン、ホイップタイム)、口当たり(軽さ・滑らかさ)、口溶け(早さ、自然さ)、乳風味(強さ)、後味(すっきりさ))を行い、それらの結果を表10にまとめた。
(Comparative Examples 15 to 16) Foaming compound creams B15 to B16 and whipped compound creams B15 to B16
Examples except that the blending ratio of the oil-in-water emulsified fat composition A2 and fresh cream (milk fat content: 43%) was changed to 58:42 (Comparative Example 15) or 18:82 (Comparative Example 16). Foamable compound creams B15 to B16 and whipped compound creams B15 to B16 were obtained in the same manner as in 2. Evaluation of the obtained foaming compound creams B15 to B16 and whipped compound creams B15 to B16 (stock solution stability, whipping property (overrun, whipping time), mouthfeel (lightness / smoothness), melting in the mouth (quickness, speed, Naturalness), milk flavor (strength), aftertaste (cleanliness)) were performed, and the results are summarized in Table 10.

Figure 2021159067
Figure 2021159067

表10にまとめた結果より、以下のことがわかった。実施例2、7、13、21、22及び比較例15〜16より、本発明の効果を奏するには油脂全体中の乳脂肪含量が47〜83重量%が好適であり、前記範囲を下回ると乳風味が不足し、上回ると、ホイップ性が悪化したり、後味のすっきりさが損なわれる場合があることが明らかとなった。
From the results summarized in Table 10, the following was found. From Examples 2, 7, 13, 21, 22 and Comparative Examples 15 to 16, the milk fat content in the whole fat and oil is preferably 47 to 83% by weight in order to achieve the effect of the present invention, and if it falls below the above range. It has been clarified that if the milk flavor is insufficient and exceeded, the whipping property may be deteriorated and the cleanness of the aftertaste may be impaired.

Claims (5)

起泡性コンパウンドクリーム全体中、油脂含量が25〜50重量%、リン酸塩含量が0.02重量%未満であり、
起泡性コンパウンドクリームの水相中に乳化剤Aを、起泡性コンパウンドクリーム全体中0.03〜0.4重量%含有し、
前記油脂全体中、エステル交換油脂含量が1重量%未満、乳脂肪含量が47〜83重量%であり、
前記油脂の内、前記乳脂肪を除く油脂全体中、油脂A及び油脂Bの合計含量が80〜100重量%であり、油脂B/(油脂A+油脂B)(重量比)が0.45〜0.82である、
起泡性コンパウンドクリーム。
油脂A:C12以下の飽和脂肪酸を構成脂肪酸全体中40重量%以上含み、S2Uを油脂A全体中0重量%以上40重量%未満含み、上昇融点(但し、複数種の油脂のブレンド物である場合、前記上昇融点は、当該複数種の油脂の上昇融点の平均値を指す)が23〜30℃の油脂。
油脂B:C16〜C22の飽和脂肪酸を構成脂肪酸全体中40重量%以上含み、S2Uを油脂B全体中45〜70重量%含み、上昇融点が23〜30℃の油脂。
乳化剤A:HLBが2.8〜6.2であり、C10〜C22の飽和脂肪酸を構成脂肪酸全体中70〜100重量%含むショ糖脂肪酸エステル及び/又はポリグリセリン脂肪酸エステル。
The total foaming compound cream has a fat content of 25-50% by weight and a phosphate content of less than 0.02% by weight.
Emulsifier A is contained in the aqueous phase of the foaming compound cream in an amount of 0.03 to 0.4% by weight in the entire foaming compound cream.
The transesterified fat content is less than 1% by weight and the milk fat content is 47 to 83% by weight in the whole fats and oils.
Of the fats and oils, the total content of the fats and oils A and the fats and oils B is 80 to 100% by weight, and the fats and oils B / (fat A + fats and oils B) (weight ratio) are 0.45 to 0. .82,
Foaming compound cream.
Fat A: comprises C 12 or less saturated fatty acids constituting the fatty acid total of 40 wt% or more, S2U hints less than 0 wt% to 40 wt% in total fat A, are elevated melting point (provided that the blend of plural kinds of fats In the case, the rising melting point refers to the average value of the rising melting points of the plurality of types of fats and oils) having a temperature of 23 to 30 ° C.
Fats and oils B: Fats and oils containing 40% by weight or more of saturated fatty acids of C 16 to C 22 in the total constituent fatty acids, 45 to 70% by weight of S2U in the whole fats and oils B, and an elevated melting point of 23 to 30 ° C.
Emulsifier A: A sucrose fatty acid ester and / or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of saturated fatty acids of C 10 to C 22 in the total constituent fatty acids.
前記乳脂肪が生クリーム由来である請求項1に記載の起泡性コンパウンドクリーム。 The foaming compound cream according to claim 1, wherein the milk fat is derived from fresh cream. 請求項1又は2に記載の起泡性コンパウンドクリームがホイップされたホイップドコンパウンドクリーム。 A whipped compound cream in which the foaming compound cream according to claim 1 or 2 is whipped. 請求項3に記載のホイップドコンパウンドクリームをサンド、ナッペ、フィリング、又はトッピングした食品。 A food product obtained by sandwiching, nappe, filling, or topping the whipped compound cream according to claim 3. 起泡性コンパウンドクリーム全体中、油脂含量が25〜50重量%、リン酸塩含量が0.02重量%未満であり、前記油脂全体中、エステル交換油脂含量が1重量%未満である起泡性コンパウンドクリームの製造方法であって、
起泡性コンパウンドクリーム全体中、乳化剤A含量が0.03〜0.4重量%となるように乳化剤Aを水に添加して撹拌しながら溶解した水相部に、前記油脂全体中、油脂Aと油脂Bの合計含量が13.6〜53重量%且つ油脂B/(油脂A+油脂B)(重量比)が0.45〜0.82となるように油脂A及び油脂Bを混合した油脂混合物を添加し、予備乳化した後、微細化し、さらに高圧処理して得た水中油型乳化油脂組成物に、前記油脂全体中の乳脂肪含量が47〜83重量%になるように生クリームを混合・撹拌することを特徴とする、起泡性コンパウンドクリームの製造方法。
油脂A:C12以下の飽和脂肪酸を構成脂肪酸全体中40重量%以上含み、S2Uを油脂A全体中0重量%以上40重量%未満含み、上昇融点(但し、複数種の油脂のブレンド物である場合、前記上昇融点は、当該複数種の油脂の上昇融点の平均値を指す)が23〜30℃の油脂。
油脂B:C16〜C22の飽和脂肪酸を構成脂肪酸全体中40重量%以上含み、S2Uを油脂B全体中45〜70重量%含み、上昇融点が23〜30℃の油脂。
乳化剤A:HLBが2.8〜6.2であり、C10〜C22の飽和脂肪酸を構成脂肪酸全体中70〜100重量%含むショ糖脂肪酸エステル及び/又はポリグリセリン脂肪酸エステル。
Foamable compound cream with a fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and a transesterified fat content of less than 1% by weight in the whole fat and oil. It ’s a method of making compound cream.
Emulsifier A was added to water so that the emulsifier A content was 0.03 to 0.4% by weight in the entire foaming compound cream, and the oil and fat A was dissolved in the aqueous phase portion while stirring. A mixture of fats and oils A and fats and oils B so that the total content of fats and oils B is 13.6 to 53% by weight and the fats and oils B / (fat A + fats and oils B) (weight ratio) is 0.45 to 0.82. Is added, pre-emulsified, finely divided, and further subjected to high-pressure treatment to obtain an oil-in-water emulsified fat composition, and fresh cream is mixed so that the milk fat content in the whole fat is 47 to 83% by weight. -A method for producing a foaming compound cream, which comprises stirring.
Fat A: comprises C 12 or less saturated fatty acids constituting the fatty acid total of 40 wt% or more, S2U hints less than 0 wt% to 40 wt% in total fat A, are elevated melting point (provided that the blend of plural kinds of fats In the case, the rising melting point refers to the average value of the rising melting points of the plurality of types of fats and oils) having a temperature of 23 to 30 ° C.
Fats and oils B: Fats and oils containing 40% by weight or more of saturated fatty acids of C 16 to C 22 in the total constituent fatty acids, 45 to 70% by weight of S2U in the whole fats and oils B, and an elevated melting point of 23 to 30 ° C.
Emulsifier A: A sucrose fatty acid ester and / or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of saturated fatty acids of C 10 to C 22 in the total constituent fatty acids.
JP2020122722A 2020-03-31 2020-07-17 Foaming compound cream Pending JP2021159067A (en)

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