JP2022041277A - Fat composition for butter cream - Google Patents

Abstract

To provide a fat composition for butter cream capable of increasing water absorption, a product yield, and whipability, and superior in shape retainability and smooth melting in the mouth.SOLUTION: A fat composition for butter cream of this invention includes: transesterified oil containing 30-45 mass% of laurate and 1-9 mass% of 20-24C saturated fatty acids; and sucrose fatty acid ester in constituent fatty acids.EFFECT: A fat composition for butter cream can be provided in which water absorption, a product yield, and whipability are increased, and shape retainability and smooth melting in the mouth are superior. And by using the composition to fillings, toppings, sandwiches, or the like, confectionery or bread attractive to consumers can be provided.SELECTED DRAWING: None

Description

The present invention relates to a fat and oil composition for butter cream used for butter cream, which is used for filling, toppings, sands and the like of confectionery or bread.

Butter cream is a form of cream used for filling, toppings, sanding and the like of cookies, biscuits, butter cakes and the like.
Generally, creams include butter cream, which is a water-in-oil emulsion, and whipped cream, which is an oil-in-water emulsion. Butter cream is distributed in the state of shortening, margarine, etc., which are the raw materials thereof, and a water-soluble component is added at the time of producing butter cream. Therefore, the storage stability in the distribution form is good. On the other hand, since whipped cream is distributed in a state of containing a water-soluble component, it is inferior in storage stability as compared with butter cream. In recent years, for the purpose of reducing food loss, products that are at room temperature and have a long best-by date are preferred, and therefore, the demand for butter cream as a cream raw material is increasing.
Butter cream can improve the melting in the mouth by sufficiently embracing air (good whipping performance). Further, the larger the amount of water absorption, the easier the variety of flavors can be, and the less oily it can be. However, when butter cream contains a large amount of water-soluble components (high water absorption), water-soluble components such as sugars cause stickiness, and the butter cream easily adheres to the manufacturing equipment, resulting in a decrease in yield. Such a new problem arises. Further, butter cream that sufficiently embraces air and contains a large amount of water-soluble components has poor shape retention and tends to collapse, so that it has a weak resistance to temperature changes during distribution and easily loses its shape.
As a technique for solving the above problems, Patent Documents 1 and 2 disclose fat and oil compositions for butter cream using transesterified oils of palm-based fats and oils and lauric-based fats and oils as raw materials. This technique improves the whipping performance and shape retention of butter cream, and the goodness of melting in the mouth, but it cannot improve the amount of water absorption and the yield.
Patent Document 3 discloses an oil / fat composition for butter cream using a random transesterified oil in which a saturated fatty acid content having 14 or less carbon atoms and a saturated fatty acid content having 16 or more carbon atoms are defined. This technique improves shape retention and melting in the mouth, but results in inadequate water absorption, yield, and whipping performance.
As described above, no fat composition for butter cream has been found, which improves water absorption, yield, and whipping performance at the time of production, and can obtain butter cream having excellent shape retention and melting in the mouth after production.

Japanese Unexamined Patent Publication No. 2019-187437 Japanese Unexamined Patent Publication No. 2017-175982 Japanese Unexamined Patent Publication No. 2019-198284

An object of the present invention is to provide an oil / fat composition for butter cream, which improves water absorption, yield, and whipping performance during production of butter cream, and can obtain butter cream having excellent shape retention and melting in the mouth. ..

As a result of diligent research to solve the above problems, the present inventors have created a fat composition for butter cream obtained by blending a transesterified oil defined by a specific constituent fatty acid content and a sucrose fatty acid ester. We have found that the product solves the above-mentioned problems, and have completed the present invention.
That is, the present invention is the following [1] to [2].

[1] Contains transesterified oil having a lauric acid content of 30 to 45% by mass and a saturated fatty acid content of 20 to 24 carbon atoms of 1 to 9% by mass in the constituent fatty acids, and a sucrose fatty acid ester. An oil / fat composition for butter cream, characterized in that.
[2] The oil / fat composition for butter cream according to [1], wherein the oil phase portion has a solid fat content of 10 to 25% at 20 ° C. and a solid fat content of 8% or less at 30 ° C.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil / fat composition for butter cream, which can improve water absorption, yield and whipping performance at the time of producing butter cream, and can obtain butter cream having excellent shape retention and melting in the mouth. ..

In the present invention, the oil / fat composition for butter cream is a transesterified oil in which the content of lauric acid in the constituent fatty acids is 30 to 45% by mass and the content of saturated fatty acids having 20 to 24 carbon atoms is 1 to 9% by mass. , And sucrose fatty acid ester. The form may be either water-free shortening or water-containing margarine. Butter cream is a mixture of a fat and oil composition for butter cream and a water-soluble component.
Hereinafter, the present invention will be described in more detail.

[Transesterification oil]
The transesterified oil used in the present invention has a lauric acid content of 30 to 45% by mass and a saturated fatty acid content of 20 to 24 carbon atoms of 1 to 9% by mass in the constituent fatty acids. The lower limit of the content of lauric acid is preferably 33% by mass or more, and more preferably 36% by mass or more. The upper limit of the content of lauric acid is preferably 43% by mass or less. When the content of lauric acid in the constituent fatty acids in the transesterified oil is 30% by mass or more, the obtained fat composition for butter cream can obtain good whipping performance and water absorption. When the content of lauric acid in the constituent fatty acids in the transesterified oil is 45% by mass or less, saturated fatty acids having 20 to 24 carbon atoms can be contained in an amount of 1% by mass or more.
The lower limit of the content of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids in the transesterified oil is preferably 2% by mass or more. The upper limit is preferably 6% or less. When the content of saturated fatty acids having 20 to 24 carbon atoms in the transesterified oil is less than 1% by mass, the obtained fat composition for butter cream cannot obtain good whipping performance and the water absorption is reduced. do. In addition, the shape retention of the produced butter cream is reduced. If it exceeds 9% by mass, the melt-in-the-mouth of the produced butter cream deteriorates.
When the content of lauric acid as a constituent fatty acid of the transesterified oil is in the range of 30 to 45% by mass and the content of the saturated fatty acid having 20 to 24 carbon atoms is in the range of 1 to 9% by mass, the butter cream containing the transesterified oil is contained. The oil and fat composition tends to form a β'type crystal polymorphism. It is considered that the oil crystals contained in the butter cream form a network, which makes it easier to enclose air and water, and as a result, the water absorption amount and the whipping performance are improved.
Examples of the method for producing the transesterified oil include a method using an alkaline catalyst such as sodium methoxide, a method using an enzyme catalyst such as lipase, and the like. After the transesterification reaction, purification such as decolorization and deodorization can be performed. The transesterified oil in the present invention refers to an oil that has been refined and deodorized and is suitable for food.

The transesterified oil used in the present invention can be specifically obtained by transesterifying a laurin-based fat or oil and a fat or oil containing a high proportion of saturated fatty acids having 20 to 24 carbon atoms. Specific examples of laurin-based fats and oils include palm kernel oil, palm kernel olein, palm kernel stearin, coconut oil, or hydrogenated oils thereof, and fats and oils which have been ester-exchanged using one or more of these. One or more of the above fats and oils may be used as the lauric-based fats and oils. Examples of fats and oils containing a high proportion of saturated fatty acids having 20 to 24 carbon atoms include extremely hardened oils obtained by hydrogenating high elsin rapeseed oil and extremely hardened oils obtained by separating and hydrogenating high elsin rapeseed oil. Examples thereof include extremely hydrogenated oils obtained by completely hydrogenating fish oils such as sardines, mackerel, herring, tuna and bonito. In the present invention, one kind or two or more kinds of the above fats and oils may be used. If the content of lauric acid and the saturated fatty acid having 20 to 24 carbon atoms in the constituent fatty acids is within the above range, other fats and oils may be added.

The content of the transesterified oil in the butter cream oil / fat composition is 10 to 30% by mass in the butter cream oil / fat composition from the viewpoint of increasing the amount of the oil / fat crystals and improving the water absorption amount and the whipping performance. It is preferable to have. The upper limit is more preferably 25% by mass or less, still more preferably 20% by mass or less. The lower limit is more preferably 12% by mass or more, still more preferably 14% by mass or more. By adjusting the content of the transesterified oil within the above range, the effect of the present invention is further improved.

[Other fats and oils]
The fat and oil composition for butter cream of the present invention can contain various fats and oils in addition to the transesterified oil. Examples of the liquid oil include rapeseed oil, soybean oil, sunflower oil, safflower oil, corn oil, sesame oil, cottonseed oil, rice oil, peanut oil, and flaxseed oil. Examples of the solid fat include palm oil, palm kernel oil, coconut oil, beef tallow, lard, fractionated oils thereof, and hydrogenated oil, which are animal and vegetable fats and oils. In the case of hydrogenated oil, it is preferable to use extremely hydrogenated oil from the viewpoint of not increasing trans fatty acids. Further, a transesterified oil composed of one kind or a combination of two or more kinds may be used from the above-mentioned fats and oils. In the present invention, one kind or two or more kinds of the above fats and oils may be used.

[Sucrose fatty acid ester]
The fat and oil composition for butter cream of the present invention is characterized by containing a sucrose fatty acid ester. The sucrose fatty acid ester has the effect of improving the yield by reducing the adhesion of the butter cream, which contains water-soluble components and becomes sticky, to the manufacturing equipment without lowering the water absorption of the transesterified oil. Have. The yield improving effect is an effective effect when used in combination with the transesterified oil of the present invention.
The content of the sucrose fatty acid ester is preferably 0.05% by mass or more and 1% by mass or less in the fat and oil composition for butter cream. The lower limit value is more preferably 0.1% by mass or more, and the upper limit value is more preferably 0.5% by mass or less. By setting the content of the sucrose fatty acid ester in the above range, the water absorption amount and the yield at the time of producing butter cream are improved. Further, the sucrose fatty acid ester preferably has 8 to 30 carbon atoms, more preferably 12 to 25 carbon atoms, and 18 to 22 carbon atoms in the fatty acid portion from the viewpoint of water absorption and yield during the production of butter cream. Is more preferable. Further, the fatty acid moiety is preferably an unsaturated fatty acid. Among these, it is particularly preferable to use sucrose oleic acid ester or sucrose erucic acid ester.

The detailed mechanism for improving water absorption and yield by blending sucrose fatty acid ester is unknown, but the sucrose portion, which is a hydrophilic group with a three-dimensionally bulky molecular structure, is the liquid sugar portion in butter cream. Since the fatty acid ester moiety has a high affinity with the fat and oil, the amount of water absorption is improved by including the liquid sugar in the fat and oil which is a continuous phase. It is presumed that this suppresses the exudation of liquid sugar from the fat and oil and suppresses the stickiness of the butter cream derived from the liquid sugar. Furthermore, it is presumed that this reduces the adhesion to the butter cream manufacturing equipment and, as a result, improves the yield.

The HLB value of the sucrose fatty acid ester is not particularly limited, but is, for example, 8 or less, preferably 6 or less, more preferably 4 or less, and further preferably 2 or less.

In the present invention, a commercially available sucrose fatty acid ester can be used. For example, Ryoto Sugar Ester P-170 (sucrose palmitate, HLB about 1), Ryoto Sugar Ester S-170 (sucrose stearic acid ester, HLB about 1), Ryoto Sugar Ester manufactured by Mitsubishi Chemical Foods Co., Ltd. O-170 (sucrose oleic acid ester, HLB about 1), Ryoto sugar ester ER-190 (sucrose erucic acid ester, HLB about 1), Ryoto sugar ester ER-290 (sucrose erucate, HLB about 1) 2), Ryoto sugar ester POS-135 (sucrose mixed fatty acid ester, HLB about 1) and the like can be mentioned.

[Monoglycerin fatty acid ester]
The fat and oil composition for butter cream of the present invention preferably contains a monoglycerin fatty acid ester. By containing the monoglycerin fatty acid ester, the water absorption of butter cream can be further improved without lowering the yield improving effect of the sucrose fatty acid ester.
The content of the monoglycerin fatty acid ester is preferably 0.05% by mass or more and 1% by mass or less in the oil / fat composition for butter cream. The lower limit value is more preferably 0.1% by mass or more, and the upper limit value is more preferably 0.5% by mass or less. By setting the content of the monoglycerin fatty acid ester in the above range, the amount of water absorption during the production of butter cream can be further improved. Further, the monoglycerin fatty acid ester preferably has 8 to 30 carbon atoms, more preferably 12 to 25 carbon atoms, and 18 to 22 carbon atoms in the fatty acid portion from the viewpoint of water absorption during the production of butter cream. Is even more preferable. Further, the fatty acid moiety is preferably an unsaturated fatty acid. The HLB value of the monoglycerin fatty acid ester is not particularly limited, but is, for example, 8 or less, preferably 6 or less.
As the monoglycerin fatty acid ester, a commercially available product can be used. For example, Emulgie MP (monoglycerin palmitic acid ester, HLB4.3), Emulgie MU (monoglycerin linoleic acid ester, HLB4.2), Emulgie OL-100H (monoglycerin oleinyl acid ester, HLB4.3) manufactured by Riken Vitamin Co., Ltd. ) Etc. can be mentioned.

As an emulsifier to be added when producing an oil / fat composition for butter cream, in addition to the sucrose fatty acid ester, a glycerin fatty acid ester (excluding the above monoglycerin fatty acid ester), as long as the effect of the present invention is not lost. Emulsifiers such as propylene glycol fatty acid ester, sorbitan fatty acid ester, and phospholipid may be used. These emulsifiers can be used alone or in combination of two or more.

The fat and oil composition for butter cream of the present invention may contain other components in addition to the emulsifier as long as the effects of the present invention are not lost. Other ingredients include, for example, salt, thickening stabilizers, milk and dairy products, eggs and processed egg products, sugars, sweeteners, colorants, antioxidants, preservatives, plant proteins, flavors, pH regulators, etc. Examples include food materials.

(Manufacturing of fat and oil composition for butter cream)
The oil and fat composition for butter cream of the present invention can be produced, for example, by the following production method.
In the case of the fat and oil composition for butter cream in the shortening form, first, the fat and oil component to be a continuous phase is heated and dissolved, and additives such as sucrose fatty acid ester are dissolved or dispersed. This can be obtained by quenching and kneading with a votter, a combinator, a perfector or the like, and further aging (tempering) in some cases.

In the case of a margarine-shaped oil / fat composition for butter cream, first, the oil / fat component to be a continuous phase is heated and dissolved, and additives such as sucrose fatty acid ester are dissolved or dispersed. It can be obtained by adding an aqueous phase to this, quenching and kneading it with a votter, a combinator, a perfector, or the like, and further aging (tempering) in some cases.
The content of the aqueous phase is 1 to 60% by mass in the fat composition for butter cream in the form of margarine. From the viewpoint of preservability of the fat and oil composition for butter cream, the content of the aqueous phase is more preferably 17% by mass or less.
The shortening and margarine are produced by heating and then quenching and kneading. The heating conditions at this time are 60 to 80 ° C., and it is preferable to quench and knead to 10 to 25 ° C.

(Butter cream)
The butter cream in the present invention contains a fat composition for butter cream and a water-soluble component.
The fat and oil composition for butter cream is in the form of shortening or margarine. Here, margarine corresponds to Japanese Agricultural Standard margarine or fat spread.
The oil / fat composition for butter cream comprises the transesterified oil of the present invention and other oils / fats, and the content of the transesterified oil of the present invention in the oil / fat composition for butter cream is preferably 10 to 30% by mass, and lauric acid. The content is 3 to 13.5% by mass, and the content of saturated fatty acid having 20 to 24 carbon atoms is 0.1 to 2.7% by mass.
The oil phase portion of butter cream (a mixture of oils and fats and emulsifiers contained in the oil and fat composition for butter cream) has a solid fat content (hereinafter referred to as SFC) of 10 to 25% at 20 ° C. and SFC at 30 ° C. It is preferably 8% or less. The temperature at the time of producing butter cream is generally room temperature (15 to 25 ° C.), and when the SFC at 20 ° C. is 10 to 25%, the whipping performance at 15 to 25 ° C. is good. Further, the temperature in the oral cavity is 30 ° C. to 35 ° C., and when the SFC at 30 ° C. is 8% or less, excellent melting in the mouth can be obtained.
The sucrose fatty acid ester is preferably 0.05% by mass or more and 1% by mass or less in the fat and oil composition for butter cream.
The water-soluble component in the present invention refers to a water-soluble component contained in butter cream. Specific examples of the liquid component include water, liquid sugar, condensed milk, milk and the like. Examples of the solid component include powdered sugar, white sugar, salt, skim milk powder and the like. Other examples include jams, sweeteners, water-soluble flavors and colorants, antioxidants, food preservatives and the like. These water-soluble components may be added as an aqueous phase portion of the butter cream fat or oil composition, or may be added to the butter cream fat or oil composition during the production of butter cream.
The butter cream preferably contains 10 to 75% by mass of the water-soluble component, more preferably 50 to 65% by mass. By setting the amount of the water-soluble component in the butter cream within the above range, the stickiness during the production of the butter cream is suppressed and the yield is improved. If the amount of the water-soluble component is more than 75% by mass, exudation occurs and the shape retention of the butter cream deteriorates. Further, if it is less than 10% by mass, the butter cream does not melt in the mouth, which is not preferable. The water content in the butter cream is preferably 3 to 50% by mass in the butter cream.

(Manufacturing of butter cream)
Butter cream can be produced by adding a water-soluble component and other components to a fat composition for butter cream in the form of shortening or margarine and whipping it. Examples of other components include cacao products such as cocoa powder, nuts such as peanut paste, and oil-soluble fragrances, which are not contained in the water-soluble component. When the water-soluble component or other component is added, the butter cream oil / fat composition may be in a pre-whipped state or in a non-whipped state.
The whipping of butter cream is not particularly limited as long as it is a stirring / mixing device, and can be performed using, for example, a vertical mixer, a continuous whipping machine, or the like.

Hereinafter, the present invention will be specifically described with reference to examples.

(Manufacturing of transesterified oil)
The transesterification oil A1 was produced as follows. That is, 70% by mass of palm kernel oil, 15% by mass of coconut extreme hydrogenated oil, 10% by mass of rapeseed oil, and 5% by mass of hyelsin rapeseed extremely hydrogenated oil were charged in a reaction vessel and heated while stirring in a nitrogen stream. This state was maintained at 100 ° C. to 120 ° C. for 3 hours or more, and dehydration was performed until the water content in the fat and oil became 100 ppm or less. Then, the fat and oil were cooled to 80 ° C., 0.1 to 0.2 parts by mass of an alkaline catalyst (sodium methylate) was added, and the mixture was reacted in a nitrogen stream with stirring for 30 minutes. In order to remove the catalyst, warm water at 70 ° C. was added to the reaction solution, and the mixture was stirred and washed, and then allowed to stand to separate the oil layer and the aqueous layer. After repeating warm water washing until the pH of the separated aqueous layer became 8 or less, the mixture was heated with stirring in a nitrogen stream and dehydrated at 100 ° C. to 120 ° C. until the water did not evaporate. Then, 3 parts by mass of activated clay was added, the color was decolorized for 15 minutes, and then the mixture was filtered. The obtained decolorized oil was deodorized at 230 to 240 ° C. for 3 hours to obtain transesterified oil A1. The transesterification oils A2 to A9 were produced by the same method as the transesterification oil A1 based on Table 1. The mixed oil B1 is the same raw material oil as the transesterified oil A1, but is a mixed oil that has not undergone transesterification.
Table 1 shows a list of the compositions of the transesterified oils A1 to A9 and the mixed oil B1, the lauric acid content, and the saturated fatty acid content having 20 to 24 carbon atoms.

(Analytical evaluation of transesterified oil)
The fatty acid composition of the obtained transesterified oil was measured. The measurement method is as follows.
Fatty acid composition: Measured according to the standard fat and oil analysis test method <2.4.2.2-2013 fatty acid composition>. The gas chromatography apparatus used was Agent 6850 (manufactured by Agilent Technologies), and the column used was DB-WAX (manufactured by Agilent Technologies).

(Example 1)
An oil / fat composition for butter cream was produced by the following method with the compounding composition shown in Table 2. That is, transesterified oil A1: 1.73 kg, transesterified oil A6: 1.73 kg, transesterified oil A9: 1.73 kg, rapeseed oil: 3.47 kg, monoglycerin unsaturated fatty acid ester: 20 g, sucrose unsaturated fatty acid ester: After 20 g was blended and melted by heating at 70 ° C., 1.3 kg of water heated to 70 ° C. was blended, and the mixture was stirred and emulsified. This was passed through a combinator (manufactured by Schroeder), rapidly cooled and kneaded at 18 ° C., and then tempered at 20 ° C. for 24 hours to obtain an oil / fat composition for butter cream. Similarly, Examples 2 to 11 and Comparative Examples 1 to 4 were also produced. Since Example 10 does not contain an aqueous phase component, the oil phase component was heated and dissolved, and then rapidly cooled and kneaded to 18 ° C. using a combinator.

(Analytical evaluation of the oil phase part in the oil and fat composition for butter cream)
SFC was measured for the oil phase portion of the oil and fat composition for butter cream shown in Table 2. The measurement method is as follows.
SFC: Measured according to the standard fat and oil analysis test method <2.2.9-2013 solid fat content (NMR method)>. As a measuring device, SFC-2000R (manufactured by Astec Co., Ltd.) was used.

(Manufacturing of butter cream)
A butter cream was produced using the fat and oil composition for butter cream obtained by the above method.
After stirring 200 g of the fat and oil composition for butter cream at medium speed for 5 minutes, 200 g of liquid sugar and 50 g of water were added and stirred at medium speed for 10 minutes to produce butter cream.
In the evaluation of the present invention, butter cream was produced in a test room at room temperature of 20 ° C. using a whipper with a 5-coat vertical mixer. As the liquid sugar, solar eclipse high maltose syrup MC-45 (water content 30%; Nihon Shokuhin Kako) was used. The oil and fat composition for butter cream, liquid sugar, and water used were previously adjusted to a temperature of 20 ° C.

(Evaluation of butter cream)
The butter cream obtained by the above method was evaluated for water absorption, yield, whipping performance, shape retention and melting in the mouth by the following methods.
<Water absorption>
Good water absorption means that more water-soluble components can be added to the butter cream produced by the above-mentioned production method, and the flavor of the butter cream can be varied and the oiliness can be reduced. It can be said that this is a more advantageous effect.
Specifically, 50 g of water was further added every 60 seconds to 400 g of the butter cream produced by the above production method, and the mixture was stirred and homogenized. The point at which water could not be retained and separation occurred was set as the end point, and the total amount of water added until the end point was reached was calculated. From the fat content of the used fat composition for butter cream and the total amount of added water, the water absorption index was calculated by the following formula, and the water absorption was evaluated based on that value.
Water absorption index = (amount of added water) / (oil and fat content of fat and oil composition for butter cream)
The higher the water absorption index, the better the water absorption, and the evaluation is based on the criteria that the water absorption index is 4.0 or more is very good (◎), 3.5 or more and less than 4.0 is good (○), 3.0 or more 3 Less than .5 was regarded as a little defective (Δ), less than 3.0 was regarded as a defective (×), and ⊚ and ○ were defined as a pass range suitable for actual use.
<Yield>
Yield refers to the rate at which the product can be collected as a product without adhering to the butter cream manufacturing equipment. The evaluation was indirectly evaluated by the following method.
That is, a palette knife (blade length 18 cm, width 4 cm, made of stainless steel) was inserted by 10 cm into the butter cream produced by the above production method, and the weight of the butter cream attached to the blade of the palette knife when pulled out was measured.
The smaller the weight of the butter cream attached, the less likely it is that the butter cream remains attached to the manufacturing equipment (vertical mixer) during the production of butter cream, and the yield is improved. Weights less than 1.0 g are very good (◎), 1.0 g or more and less than 2.0 g are good (○), 2.0 g or more are defective (△), and ◎ and ○ are acceptable ranges suitable for actual use. ..
<Whipped performance>
The whipping performance indicates the ease of holding the air in the butter cream. By embracing a lot of air, the butter cream melts in the mouth better. In this evaluation, the oil and fat composition for butter cream before the addition of the water-soluble component was evaluated, and this was used as the ease of holding the air in the butter cream.
For the evaluation, a measuring cup (inner diameter 10 cm, capacity 113 mL) was filled with a fat and oil for butter cream using a spatula, and the mass of the fat and oil composition for butter cream was measured. Next, 200 g of the butter cream oil / fat composition was stirred at medium speed for 5 minutes, then filled in a measuring cup (inner diameter 10 cm, capacity 113 mL) with a spatula, and the mass of the butter cream oil / fat composition after whipping was measured. did. The whip performance was evaluated by the value obtained by the following formula. In the evaluation of the present invention, whipping was performed using a whipper with a 5-coat vertical mixer in a test room at room temperature of 20 ° C. As the fat and oil composition for butter cream, a composition whose temperature was adjusted to 20 ° C. in advance was used.
Whip performance = (mass after whipping) / (mass before whipping)
A large amount of air was embraced by stirring, and the larger the degree to which the specific gravity became lighter than before stirring, the better the whipping performance was evaluated. The whipping performance of less than 0.50 was very good (◎), 0. 50 or more and less than 0.55 were regarded as good (◯), 0.55 or more was regarded as defective (Δ), and ⊚ and ○ were defined as pass ranges suitable for actual use.
<Retainability>
The shape retention in the present invention is an index of the temperature tolerance of the produced butter cream.
For the evaluation, the butter cream produced by the above production method was placed in a piping bag, squeezed by 10 g each with a width of 2 cm in diameter, and immediately after that, the height of the butter cream was measured (height of the butter cream before storage). Then, after storing at 25 ° C. overnight, the height of the butter cream was measured (the height of the butter cream after storage). The rate of change in height was calculated using the following formula.
Height change rate = height of cream after storage (mm) / height of cream before storage (mm)
The rate of change in height was evaluated according to the following evaluation criteria and used as the evaluation of shape retention. Evaluation is based on the criteria that the smaller the change in height before and after storage, the better the shape retention. The rate of change in height is 0.85 or more, which is very good (◎), and 0.70 or more and less than 0.85 is good. (○), 0.55 or more and less than 0.70 were regarded as slightly defective (Δ), less than 0.55 was regarded as defective (×), and ⊚ and ○ or more were regarded as acceptable ranges suitable for actual use.
<Mouth melting>
Melting in the mouth means that the fat and oil of butter cream dissolves immediately in the mouth when eating, and the texture does not make you feel oily. Good whipping performance results in good melting in the mouth.
For the evaluation, the butter cream produced by the above production method was evaluated by the sensory evaluation of 10 panelists. A state in which the mouth melts well means a state in which the oil and fat dissolves immediately in the mouth and does not feel oily. Based on the melting in the mouth of Comparative Example 1, the melting in the mouth is very good (◎), good (○), the same as in Comparative Example 1 (△), and the melting in the mouth is bad (the oiliness of butter cream remains in the mouth). ) (×). The most common evaluation was the evaluation of the mouth, and ◎ and ○ were the pass range suitable for actual use.

As is clear from Table 2, the oil and fat compositions for butter cream of Examples 1 to 16 have a lauric acid content of 30 to 45% by mass in the constituent fatty acids and a saturated fatty acid content of 20 to 24 carbon atoms of 1. Since it contains any of transesterification oils A1 to A5, which is ~ 9% by mass, and contains a sucrose fatty acid ester, water absorption, yield, and whipping performance are improved, and shape retention and melting in the mouth are good. It was found to be an oil and fat composition for butter cream.

As is clear from Table 3, in Comparative Example 1 containing no transesterified oils A1 to A5, the water absorption amount, the whipping performance, and the melting in the mouth were insufficient. In Comparative Example 2 containing no sucrose fatty acid ester, the amount of water absorption and the yield were insufficient. In Comparative Example 3 in which the mixed oil B1 not transesterified was used instead of the transesterified oil A1, the water absorption amount, the whipping performance, and the melting in the mouth were insufficient.

Claims (2)

For transesterified oils having a lauric acid content of 30 to 45% by mass and a saturated fatty acid content of 20 to 24 carbon atoms of 1 to 9% by mass in the constituent fatty acids, and butter cream containing a sucrose fatty acid ester. Oil composition. The oil and fat composition for butter cream according to claim 1, wherein the oil phase portion has a solid fat content of 10 to 25% at 20 ° C. and a solid fat content of 8% or less at 30 ° C.