JP4444804B2 - Oil composition for cream and cream containing the oil composition - Google Patents
Oil composition for cream and cream containing the oil composition Download PDFInfo
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- JP4444804B2 JP4444804B2 JP2004345564A JP2004345564A JP4444804B2 JP 4444804 B2 JP4444804 B2 JP 4444804B2 JP 2004345564 A JP2004345564 A JP 2004345564A JP 2004345564 A JP2004345564 A JP 2004345564A JP 4444804 B2 JP4444804 B2 JP 4444804B2
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- 239000006071 cream Substances 0.000 title claims description 74
- 239000000203 mixture Substances 0.000 title claims description 53
- 239000003921 oil Substances 0.000 claims description 111
- 235000019198 oils Nutrition 0.000 claims description 109
- 239000003925 fat Substances 0.000 claims description 83
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 31
- 239000000194 fatty acid Substances 0.000 claims description 31
- 229930195729 fatty acid Natural products 0.000 claims description 31
- 150000004665 fatty acids Chemical class 0.000 claims description 24
- 125000004432 carbon atom Chemical group C* 0.000 claims description 18
- 239000000470 constituent Substances 0.000 claims description 14
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 13
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 13
- -1 medium-chain fatty acid triglycerides Chemical class 0.000 claims description 11
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 7
- 235000021243 milk fat Nutrition 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 description 65
- 230000000052 comparative effect Effects 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 12
- 239000012071 phase Substances 0.000 description 12
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 12
- 150000004667 medium chain fatty acids Chemical class 0.000 description 11
- 238000004945 emulsification Methods 0.000 description 8
- 239000000839 emulsion Substances 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 235000019871 vegetable fat Nutrition 0.000 description 8
- 239000008256 whipped cream Substances 0.000 description 8
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 230000000704 physical effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
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- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 6
- 235000019484 Rapeseed oil Nutrition 0.000 description 5
- 235000011850 desserts Nutrition 0.000 description 5
- 235000012424 soybean oil Nutrition 0.000 description 5
- 239000003549 soybean oil Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 235000019865 palm kernel oil Nutrition 0.000 description 4
- 239000003346 palm kernel oil Substances 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000019485 Safflower oil Nutrition 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 235000019860 lauric fat Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000005713 safflower oil Nutrition 0.000 description 3
- 239000003813 safflower oil Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 241001279686 Allium moly Species 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 238000001723 curing Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229940057917 medium chain triglycerides Drugs 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000007914 freezing tolerance Effects 0.000 description 1
- 229940005740 hexametaphosphate Drugs 0.000 description 1
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
Description
本発明は、クリーム用油脂組成物及び該油脂組成物を含有するクリームに関し、特に、乳化安定性に優れたクリーム用油脂組成物及び耐熱性と口溶け性に優れたクリームに関する。 TECHNICAL FIELD The present invention relates to a cream oil composition and a cream containing the oil composition, and particularly relates to a cream oil composition excellent in emulsion stability and a cream excellent in heat resistance and mouth meltability.
ホイップクリームは、構成する油脂から分類すると乳脂肪だけからなるクリーム、乳脂肪と植物性脂肪（植物性油脂）を混合したコンパウンドクリーム、植物性脂肪（植物性油脂）のみを使用するクリームの３つに大きく分けられる。 Whipping cream is classified into three types: cream consisting only of milk fat, compound cream containing milk fat and vegetable fat (vegetable fat), cream using only vegetable fat (vegetable fat). It is roughly divided into
これらに使用される植物性油脂としては、ヤシ油やパーム核油などのラウリン系油脂、菜種油、大豆油、パーム油などがあり、これらを硬化、エステル交換、分別などの加工、或いは加工しないで、１種或いは２種以上の混合油として使用されている。 Vegetable oils and fats used in these include lauric fats and oils such as coconut oil and palm kernel oil, rapeseed oil, soybean oil, and palm oil, and these are not processed, such as curing, transesterification, fractionation, or processing. It is used as one or two or more mixed oils.
ラウリン系油脂は、ホイップクリームに口溶けの良さが求められることからよく利用されているが、ラウリン系油脂は温度変化による物性変化が大きく、多量に配合すると耐熱性や耐振性に問題があることが知られている。この問題の解決方法としては、硬化油や極度硬化油の使用などがあげられる（特許文献１、特許文献２参照）。 Laurin-based fats and oils are often used because they require good meltability in whipped cream. However, lauric-based fats and oils have a large change in physical properties due to temperature changes, and if mixed in large amounts, there are problems with heat resistance and vibration resistance. Are known. As a solution to this problem, use of hardened oil or extremely hardened oil can be mentioned (see Patent Document 1 and Patent Document 2).
また、耐熱保形性と口溶け性を改善するものとして、ラウリン系油脂を５０〜１００質量％（６７質量％以下を除く）含み、且つ、ＳＦＣ値（固体脂含量）が２５℃で２０％以上、３５℃で１０％以下である油脂を使用した起泡性水中油型乳化油脂が知られている（特許文献３参照）。
しかし、硬化油や極度硬化油を使用した場合、口溶け性が悪くなるという問題が発生する。また、特許文献１乃至特許文献３記載の油脂組成物によれば、ラウリン系油脂の使用量を大きく減らすことができないため、耐熱性や耐振性の問題が拭い切れない。 However, when hardened oil or extremely hardened oil is used, there arises a problem that the meltability of the mouth deteriorates. Moreover, according to the oil-fat composition of patent document 1 thru | or patent document 3, since the usage-amount of a lauric-type fat cannot be reduced largely, the problem of heat resistance or vibration resistance cannot be wiped off.
そこで、本発明の目的は、乳化安定性に優れたクリーム用油脂組成物及び該油脂組成物を含有する耐熱性と口溶け性に優れたクリームを提供することにある。特に、本発明の目的は、温度依存性の高いラウリン系油脂の配合量を少なくして、且つ、クリームの口溶け性を改良することのできる、クリーム用油脂組成物及び該油脂組成物を含有するクリームを提供することにある。 Then, the objective of this invention is providing the cream excellent in the heat resistance and the mouth meltability containing the oil-and-fat composition for creams excellent in the emulsion stability, and this oil-and-fat composition. In particular, an object of the present invention is to contain an oil composition for cream and the oil composition that can reduce the blending amount of lauric oil having a high temperature dependency and improve the meltability of cream. To provide a cream.
本発明者らは、上記目的を達成するために鋭意検討を重ねた結果、炭素数８、１０で構成された中鎖脂肪酸トリグリセライドと構成脂肪酸として不飽和脂肪酸を１０％以上含む油脂とを所定量配合させ、所定温度のＳＦＣ値を所定範囲内にすることにより、上記目的を達成することができることを見出し、本発明を完成した。 As a result of intensive studies in order to achieve the above object, the present inventors have determined that a predetermined amount of medium-chain fatty acid triglyceride composed of 8 or 10 carbon atoms and fats and oils containing 10% or more of unsaturated fatty acids as constituent fatty acids. It was found that the above object could be achieved by blending and making the SFC value at a predetermined temperature within a predetermined range, and the present invention was completed.
すなわち、本発明は、上記目的を達成するため、（ａ）炭素数８，１０の直鎖型飽和脂肪酸で構成された中鎖脂肪酸トリグリセリドを１０〜４０質量％、および（ｂ）構成脂肪酸として不飽和脂肪酸を１０質量％以上含む油脂を６０〜９０質量％含有し、且つ、ＳＦＣ値が５℃で４０〜７０％、２０℃で１０〜２５％、３５℃で５％以下となることを特徴とするクリーム用油脂組成物を提供する。
That is, in order to achieve the above object, the present invention achieves (a) 10 to 40% by mass of medium-chain fatty acid triglycerides composed of linear saturated fatty acids having 8 and 10 carbon atoms, and (b) non-constituent fatty acids. 60 to 90% by mass of fats and oils containing 10% by mass or more of saturated fatty acids, and SFC value of 40 to 70% at 5 ° C, 10 to 25% at 20 ° C, and 5% or less at 35 ° C An oil / fat composition for cream is provided.
また、本発明は、上記目的を達成するため、上記クリーム用油脂組成物を含有することを特徴とするクリームを提供する。 Moreover, this invention provides the cream characterized by including the said oil-fat composition for creams in order to achieve the said objective.
本発明のクリーム用油脂組成物によれば、乳化安定性に優れたクリーム用油脂組成物であって、クリームに使用したときに耐熱性と口溶け性に優れたクリームを得ることが可能なクリーム用油脂組成物を提供することができる。 According to the cream fat composition of the present invention, the cream fat composition with excellent emulsification stability, which can obtain a cream with excellent heat resistance and mouth meltability when used in a cream. An oil-and-fat composition can be provided.
また、本発明のクリームによれば、耐熱性と口溶け性に優れたクリームを提供することができる。 Moreover, according to the cream of this invention, the cream excellent in heat resistance and a mouth meltability can be provided.
以下、本発明を具体的に説明する。
〔本発明のクリーム用油脂組成物〕
本発明のクリーム用油脂組成物は、（ａ）炭素数８，１０の直鎖型飽和脂肪酸で構成された中鎖脂肪酸トリグリセリドを１０〜４０質量％、および（ｂ）構成脂肪酸として不飽和脂肪酸を１０質量％以上含む油脂を６０〜９０質量％含有し、且つ、ＳＦＣ値が５℃で４０〜７０％、３５℃で５％以下となることを特徴とする。ここでいうクリームとは、食用クリームを指し、主として、冷菓などに使用される起泡性のホイップクリームが該当する。
The present invention will be specifically described below.
[Oil composition for cream of the present invention]
The oil composition for cream according to the present invention comprises (a) 10 to 40% by mass of medium chain fatty acid triglyceride composed of linear saturated fatty acids having 8 and 10 carbon atoms, and (b) unsaturated fatty acids as constituent fatty acids. It contains 60 to 90% by mass of fat and oil containing 10% by mass or more, and has an SFC value of 40 to 70% at 5 ° C. and 5% or less at 35 ° C. The cream here refers to an edible cream and mainly corresponds to a foaming whipped cream used for frozen desserts.
本発明のクリーム用油脂組成物に含有される（ａ）炭素数８，１０の直鎖型飽和脂肪酸で構成された中鎖脂肪酸トリグリセリド（ＭｅｄｉｕｍＣｈａｉｎ Ｔｒｉｇｌｙｃｅｒｉｄｅｓ、一般に「ＭＣＴ」と称せられる）とは、構成脂肪酸が、実質的に、全て炭素数８、１０の脂肪酸であるものをいう。ここで実質的とは、反応中に精製される、少量の副生成物を考慮しない意味である。好ましくは、炭素数８，１０の直鎖型飽和脂肪酸９８質量％以上で構成された中鎖脂肪酸トリグリセリドを用いる。 (A) Medium chain triglycerides (Medium Chain Triglycerides, generally referred to as “MCT”) composed of linear saturated fatty acids having 8 and 10 carbon atoms contained in the cream fat composition of the present invention Fatty acids are substantially all fatty acids having 8 or 10 carbon atoms. Here, substantial means that a small amount of by-products purified during the reaction are not considered. Preferably, medium-chain fatty acid triglycerides composed of 98% by mass or more of linear saturated fatty acids having 8 and 10 carbon atoms are used.
炭素数８の直鎖型飽和脂肪酸と炭素数１０の直鎖型飽和脂肪酸の構成比率は、特に限定されるものでないが、例えば、炭素数８の脂肪酸を６０〜８０質量％、炭素数１０の脂肪酸を２０〜４０質量％の割合で含有しているトリグリセリドを好ましいものとして挙げることができる。具体的には、炭素数８の脂肪酸を約７５質量％、炭素数１０の脂肪酸を約２５質量％含有しているトリグリセリドが挙げられ、このようなトリグリセリドは市販されている（例えば、商品名「ＯＤＯ」、日清オイリオグループ（株）製）。炭素数８、１０の脂肪酸で構成された中鎖脂肪酸トリグリセリドは、市販されているもののほか、炭素数８、１０の中鎖脂肪酸とグリセリンとを使用比率を調整して常法によりエステル化反応に付して得ることができる。 The composition ratio of the linear saturated fatty acid having 8 carbon atoms and the linear saturated fatty acid having 10 carbon atoms is not particularly limited. For example, the fatty acid having 8 carbon atoms is 60 to 80% by mass and the carbon number is 10 A triglyceride containing a fatty acid in a proportion of 20 to 40% by mass can be mentioned as a preferable example. Specific examples include triglycerides containing about 75% by mass of fatty acids having 8 carbon atoms and about 25% by mass of fatty acids having 10 carbon atoms. Such triglycerides are commercially available (for example, trade name “ ODO ", manufactured by Nisshin Oillio Group, Inc.). Medium chain fatty acid triglycerides composed of fatty acids having 8 and 10 carbon atoms are commercially available, and can be used for esterification reactions by adjusting the ratio of medium chain fatty acids and glycerin having 8 and 10 carbon atoms in a conventional manner. You can get it.
中鎖脂肪酸トリグリセリドは、本発明の油脂組成物中に１０〜４０質量％含有させる必要があり、好ましくは、２０〜３０質量％含有させる。 The medium chain fatty acid triglyceride needs to be contained in the oil / fat composition of the present invention in an amount of 10 to 40% by mass, preferably 20 to 30% by mass.
本発明のクリーム用油脂組成物に含有される（ｂ）構成脂肪酸として不飽和脂肪酸を１０質量％以上含む油脂とは、１種又は２種以上の油脂を混合した油脂であって、当該油脂全体において構成脂肪酸として不飽和脂肪酸を１０質量％以上、好ましくは１５質量％以上、さらに好ましくは２０質量％以上含む油脂をいう。従って、構成脂肪酸として不飽和脂肪酸が１０質量％未満の油脂と構成脂肪酸として不飽和脂肪酸を１０質量％以上含む油脂を混合した油脂であっても、混合油全体として構成脂肪酸として不飽和脂肪酸を１０質量％以上含有していれば本発明の（ｂ）油脂に該当する。例えば、大豆油、菜種油、綿実油、紅花油、ひまわり油、サフラワー油、トウモロコシ油、ゴマ油、ヤシ油、パーム油、パーム核油、オリーブ油等のほか、これらの硬化油、エステル交換油等を用いることができる。 The fat and oil containing 10% by mass or more of an unsaturated fatty acid as the constituent fatty acid (b) contained in the fat and oil composition for cream of the present invention is a fat and oil mixed with one or more kinds of fats and oils, and the whole fat and oil The fats and oils containing 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more of unsaturated fatty acids as constituent fatty acids. Therefore, even if it is fats and oils which mixed the fats and oils whose unsaturated fatty acid is less than 10 mass% as a constituent fatty acid, and fats and oils containing 10 mass% or more of an unsaturated fatty acid as a constituent fatty acid, 10 If it is contained by mass% or more, it corresponds to the (b) oil of the present invention. For example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, safflower oil, corn oil, sesame oil, coconut oil, palm oil, palm kernel oil, olive oil, etc., as well as these hardened oils, transesterified oils, etc. be able to.
本発明において、上記油脂は、常温で固形状の油脂であって、植物油脂及び／又は乳脂肪であることが好ましい。常温で固形状の油脂とは、例えば、ヤシ油、パーム油、パーム核油、これらの硬化油、乳脂肪などの常温で固形状態を保つ油脂、或いは、様々な原料油脂を分別することによって得られた固形の油脂、又、大豆油、菜種油、綿実油、紅花油、ひまわり油などの常温で液状の油脂を１種、或いは２種以上を混合し、硬化することによって得られた常温で固形の油脂、又、上記常温で液状の油脂と上記常温で固形の油脂をブレンド、硬化、エステル交換により得られた常温で固形の油脂が挙げられる。又、これらの常温で固形の油脂を１種或いは２種以上混合しても良い。 In the present invention, the fats and oils are solid fats and oils at normal temperature, and are preferably vegetable fats and / or milk fats. Solid oils and fats at room temperature are obtained by, for example, separating oils and fats that maintain a solid state at normal temperatures such as coconut oil, palm oil, palm kernel oil, hardened oils thereof, and milk fats, or various raw oils and fats. Solid oils obtained at room temperature obtained by mixing one or two or more liquid oils at room temperature such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil and curing. Oils and fats, and oils and fats that are liquid at normal temperatures and oils and fats that are solids at normal temperatures and blended, cured, and transesterified at normal temperatures are included. Moreover, you may mix 1 type, or 2 or more types of these solid fats and oils at normal temperature.
上記植物油脂としては種々用いることができるが、ヤシ硬化油、パーム核硬化油、大豆硬化油、菜種硬化油から選ばれる１種又は２種以上を混合した油脂を用いることが好ましい。また、本発明の油脂組成物中におけるラウリン系油脂の含有量が５０質量％未満であることが好ましい。より好ましくは、ラウリン系油脂の含有量が５〜４０質量％、さらに好ましくは、１０〜３５質量％である。 Various vegetable fats and oils can be used as the vegetable fats and oils, but it is preferable to use fats and oils obtained by mixing one or two or more kinds selected from hardened palm oil, hardened palm kernel oil, hardened soybean oil, and hardened rapeseed oil. Moreover, it is preferable that content of the lauric oil in the oil-fat composition of this invention is less than 50 mass%. More preferably, the content of the lauric fat is 5 to 40% by mass, and more preferably 10 to 35% by mass.
上記乳脂肪とは、乳由来の脂肪のことをいう。この添加方法としては、バターオイルとして油相に添加してもよいが、乳脂肪を含むクリーム、バター、チーズなどとして乳化相に添加してもよい。 The said milk fat means the fat derived from milk. As this addition method, it may be added to the oil phase as butter oil, but may be added to the emulsified phase as cream, butter, cheese or the like containing milk fat.
構成脂肪酸として不飽和脂肪酸を１０質量％以上含む油脂は、本発明の油脂組成物中に６０〜９０質量％含有させる必要があり、好ましくは、７０〜８０質量％含有させる。 Fats and oils containing 10% by mass or more of unsaturated fatty acids as constituent fatty acids need to be contained in the oil / fat composition of the present invention in an amount of 60 to 90% by mass, preferably 70 to 80% by mass.
本発明のクリーム用油脂組成物は、ＳＦＣ値が５℃で４０〜７０％、３５℃で５％以下となるようにしたことを特徴とする。このとき、ＳＦＣ値が２０℃で１０〜２５％、２５℃で５〜２０％となるようにすることが好ましい。更に好ましくは、ＳＦＣ値が５℃で４０〜６０％、２０℃で１０〜２０％、２５℃で５〜１５％、３５℃で３％以下となるようにする。ここでいうＳＦＣ値とは、基準油脂分析法に準じて測定した数値をいう。ＳＦＣ値が上記範囲内となるように、（ａ）炭素数８，１０の直鎖型飽和脂肪酸で構成された中鎖脂肪酸トリグリセリド、および（ｂ）構成脂肪酸として不飽和脂肪酸を１０質量％以上含む油脂の種類・配合量等を適宜、選択・調整する。 The oil composition for cream according to the present invention is characterized in that the SFC value is 40 to 70% at 5 ° C. and 5% or less at 35 ° C. At this time, the SFC value is preferably 10 to 25% at 20 ° C and 5 to 20% at 25 ° C. More preferably, the SFC value is 40 to 60% at 5 ° C, 10 to 20% at 20 ° C, 5 to 15% at 25 ° C, and 3% or less at 35 ° C. The SFC value here means a numerical value measured according to the standard fat and oil analysis method. (A) medium-chain fatty acid triglyceride composed of linear saturated fatty acids having 8 and 10 carbon atoms, and (b) 10% by mass or more of unsaturated fatty acids as constituent fatty acids so that the SFC value falls within the above range. Select and adjust the type and amount of fats and oils as appropriate.
〔本発明のクリーム及びその製造方法〕
本発明のクリーム用油脂組成物は、（ａ）炭素数８，１０の直鎖型飽和脂肪酸で構成された中鎖脂肪酸トリグリセリド、および（ｂ）構成脂肪酸として不飽和脂肪酸を１０質量％以上含む油脂を混合することにより製造することができ、本発明のクリームは、例えば、上記油脂組成物２０〜５０質量％、乳固形分３〜６質量％、乳化剤０．４〜１．０質量％、水４３.０〜７６．６質量％で構成される水中油型乳化物であり、必要に応じて、糖類、安定剤、塩類、香料などを添加できる。より好ましくは、上記油脂組成物４０〜５０質量％、乳固形成分４〜５質量％、乳化剤０．４〜０．６質量％、水４４．２５〜５５．５５質量％、塩類０．０５〜０．１５質量％で構成される水中油型乳化物である。
[Cream of the present invention and production method thereof]
The fat and oil composition for cream according to the present invention comprises (a) a medium-chain fatty acid triglyceride composed of a linear saturated fatty acid having 8 and 10 carbon atoms, and (b) an oil and fat containing 10% by mass or more of an unsaturated fatty acid as a constituent fatty acid. The cream of the present invention has, for example, 20 to 50% by mass of the above fat composition, 3 to 6% by mass of milk solids, 0.4 to 1.0% by mass of emulsifier, and water. It is an oil-in-water emulsion composed of 43.0 to 76.6% by mass, and sugars, stabilizers, salts, fragrances and the like can be added as necessary. More preferably, the oil / fat composition is 40 to 50% by mass, the milk solid component is 4 to 5% by mass, the emulsifier is 0.4 to 0.6% by mass, the water is 44.25 to 55.55% by mass, and the salts are 0.05 to 5%. It is an oil-in-water emulsion composed of 0.15% by mass.
乳固形分は主に風味にコクを与える為に用いる。公知の例としては、脱脂乳、脱脂粉乳、ホエーパウダー、カゼインＮａなどが挙げられる。 Milk solids are mainly used to give a rich flavor. Known examples include skim milk, skim milk powder, whey powder, casein Na and the like.
乳化剤は、i)乳化安定、ii）攪拌、エアレーションなどにより乳化が適度に破壊されること、iii）気泡を安定に取り込むこと、を目的として用いる。公知の例としては、レシチン、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸脂肪酸エステルなどが挙げられる。 The emulsifier is used for the purposes of i) emulsification stability, ii) emulsification being appropriately broken by stirring, aeration, and the like, and iii) taking in bubbles stably. Known examples include lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester.
クリームの製造は常法により製造可能であり、具体的には、油相、水相、乳化剤等を適宜混合して、予備乳化、均質化、殺菌、冷却、エージングすることにより製造できる。均質化は殺菌後に行ってもよく、殺菌の前後に行う二段均質でもよい。 The cream can be produced by a conventional method. Specifically, the cream can be produced by appropriately mixing an oil phase, an aqueous phase, an emulsifier, and the like, followed by preliminary emulsification, homogenization, sterilization, cooling, and aging. Homogenization may be performed after sterilization or two-stage homogeneity performed before and after sterilization.
このクリームは、ホイップ或いはホイップさせないで、食品、特に、ケーキ、ムース、アイスクリーム、パフェ等のデザート、主として冷菓に好適に利用することができる。 This cream can be suitably used for foods, in particular desserts such as cakes, mousses, ice creams, parfaits, and mainly frozen desserts without whipping or whipping.
以下に実施例を挙げて本発明を具体的に説明するが、本発明はそれらによって限定されるものではない。 EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.
＜クリーム用油脂組成物及び油相の調製＞
〔実施例１〕
油脂（ａ）成分として、炭素数８の脂肪酸を約７５質量％、炭素数１０の脂肪酸を約２５質量％含有しているトリグリセライド（商品名：「ＯＤＯ」、日清オイリオグループ（株）製）を１０質量％、油脂（ｂ）成分として、ヤシ硬化油（商品名：「ヤシ硬化油３４」、日清オイリオグループ（株）製、融点３４℃）３４質量％、菜種硬化油（商品名：「菜種硬化油３４」、日清オイリオグループ（株）製、融点３４℃）２２質量％、大豆硬化油（商品名：「大豆硬化油４０」、日清オイリオグループ（株）製、融点４０℃）３４質量％を混合溶解し、本発明の油脂組成物を調製した。得られた油脂組成物のＳＦＣ値（基準油脂分析法に準じて測定）は表１の通りであった。また、油脂（ｂ）成分中の油脂の構成脂肪酸に占める不飽和脂肪酸含量（質量％）を表１に示す。
<Preparation of cream oil composition and oil phase>
[Example 1]
Triglyceride containing about 75% by mass of fatty acid having 8 carbon atoms and about 25% by mass of fatty acid having 10 carbon atoms as oil and fat (a) component (trade name: “ODO”, manufactured by Nisshin Oillio Group Co., Ltd.) 10% by weight, fat and oil (b) component, coconut hardened oil (trade name: “coconut hardened oil 34”, Nisshin Oilio Group, melting point 34 ° C.) 34% by weight, rapeseed hardened oil (trade name: "Rapeseed oil 34", made by Nisshin Oillio Group, Inc., melting point 34 ° C, 22% by mass, soybean hardened oil (trade name: "Soybean oil 40", Nisshin Oilio Group, melting point 40 ° C) ) 34% by mass was mixed and dissolved to prepare the oil and fat composition of the present invention. The SFC values (measured according to the standard oil analysis method) of the obtained oil and fat composition were as shown in Table 1. Moreover, Table 1 shows the unsaturated fatty acid content (% by mass) in the constituent fatty acids of the fats and oils in the fat and oil (b) component.
次に、得られた油脂組成物４４．５質量％に対し、大豆レシチン（商品名：「日清レシチンＤＸ」、日清オイリオグループ（株）製）０．２５質量％、グリセリン脂肪酸エステル０．０６２５質量％、ソルビタン脂肪酸エステル０．０６２５質量％、ショ糖脂肪酸エステル０．１２５質量％、香料０．００５質量％を溶解、分散させ、油相を調製した。なお、油相中の上述した数値（質量％）は、後述の製造するクリームの材料全体に対する数値である。 Next, with respect to 44.5% by mass of the obtained oil and fat composition, 0.25% by mass of soybean lecithin (trade name: “Nisshin Lecithin DX”, Nisshin Oilio Group Co., Ltd.), glycerin fatty acid ester 0. 0625 mass%, sorbitan fatty acid ester 0.0625 mass%, sucrose fatty acid ester 0.125 mass%, and fragrance 0.005 mass% were dissolved and dispersed to prepare an oil phase. In addition, the numerical value (mass%) mentioned above in an oil phase is a numerical value with respect to the whole material of the cream manufactured later.
〔実施例２〜５〕
実施例１における油脂（ａ）成分及び油脂（ｂ）成分の配合量を表１に示すように変えたほかは実施例１と同様にして、実施例２〜５の油脂組成物、及び油相を調製した。得られた油脂組成物のＳＦＣ値（基準油脂分析法に準じて測定）は表１の通りであった。また、油脂（ｂ）成分中の油脂の構成脂肪酸に占める不飽和脂肪酸含量（質量％）を表１に示す。
[Examples 2 to 5]
The oil and fat compositions of Examples 2 to 5 and the oily phase were the same as in Example 1 except that the blending amounts of the oil and fat (a) component and the oil and fat (b) component in Example 1 were changed as shown in Table 1. Was prepared. The SFC values (measured according to the standard oil analysis method) of the obtained oil and fat composition were as shown in Table 1. Moreover, Table 1 shows the unsaturated fatty acid content (% by mass) in the constituent fatty acids of the fats and oils in the fat and oil (b) component.
〔比較例１〜７〕
実施例１における油脂（ａ）成分及び油脂（ｂ）成分の配合量を表２に示すように変えたほかは実施例１と同様にして、比較例１〜７の油脂組成物、及び油相を調製した。得られた油脂組成物のＳＦＣ値（基準油脂分析法に準じて測定）は表２の通りであった。また、油脂（ｂ）成分中の油脂の構成脂肪酸に占める不飽和脂肪酸含量（質量％）を表２に示す。
[Comparative Examples 1-7]
In the same manner as in Example 1 except that the blending amounts of the fat (a) component and the fat (b) component in Example 1 are changed as shown in Table 2, the fat composition of Comparative Examples 1 to 7 and the oil phase Was prepared. The SFC values (measured according to the standard fat and oil analysis method) of the obtained fat and oil composition were as shown in Table 2. Table 2 shows the unsaturated fatty acid content (% by mass) in the constituent fatty acids of the fats and oils in the fat and oil (b) component.
＜クリームの製造及びその評価＞
〔実施例６〜１０〕
次に、脱脂粉乳４．５質量％、ヘキサメタリン酸Ｎａ０．１質量％を水５０．３９５質量％に溶解分散させ水相を調製した。この水相に実施例１の油相４５．００５質量％を加え、６０℃〜７０℃に調製し、ホモミキサーにて予備乳化した。その後、６０ｋｇ／ｃｍ２の圧力下で均質化し、１４０〜１５０℃、４秒程度のＵＨＴ殺菌（超高温短時間殺菌）を行い、３０ｋｇ／ｃｍ２の圧力下で再均質化し、約１０℃迄冷却後、５℃の冷蔵庫にて約１８時間エージングすることによりクリーム（実施例６）を得た。同様にして、実施例２〜５の油相についてもクリーム（実施例７〜１０）を得た。
<Manufacture and evaluation of cream>
[Examples 6 to 10]
Next, 4.5 mass% skim milk powder and 0.1 mass% of hexametaphosphate Na were dissolved and dispersed in 50.395 mass% of water to prepare an aqueous phase. 455.005 mass% of the oil phase of Example 1 was added to this water phase, and it adjusted to 60 to 70 degreeC, and pre-emulsified with the homomixer. Thereafter, homogenization is performed under a pressure of 60 kg / cm 2 , 140 to 150 ° C., UHT sterilization (ultra-high temperature short time sterilization) for about 4 seconds, re-homogenization under a pressure of 30 kg / cm 2 , and up to about 10 ° C. After cooling, a cream (Example 6) was obtained by aging in a refrigerator at 5 ° C. for about 18 hours. Similarly, creams (Examples 7 to 10) were obtained for the oil phases of Examples 2 to 5.
〔比較例８〜１４〕
実施例６〜１０と同様にして、比較例１〜７の油相についてもクリーム（比較例８〜１４）を得た。
[Comparative Examples 8-14]
In the same manner as in Examples 6 to 10, creams (Comparative Examples 8 to 14) were obtained for the oil phases of Comparative Examples 1 to 7.
得られた各々のクリーム（実施例６〜１０、比較例８〜１４）について、乳化安定性を以下の評価基準に従い評価した。評価結果は表３及び表４に示した。 About each obtained cream (Examples 6-10, Comparative Examples 8-14), the emulsion stability was evaluated in accordance with the following evaluation criteria. The evaluation results are shown in Tables 3 and 4.
<評価基準>
１）乳化安定性
クリームをビーカーに６０ｇ計量し、品温を２０℃に調整し、スリーワンモーター（四枚羽根のプロペラ）にて１６５ｒｐｍで回転させ、クリームが凝固・増粘、いわゆるボテるまでの時間を測定した。
２０以上：２０分以上ボテることなく乳化安定性が極めて良好
１０−２０：１０分以上２０分未満ボテることなく乳化安定性が良好
１０未満：１０分未満でボテが発生し乳化が不安定
<Evaluation criteria>
1) Emulsification stability Weigh 60g of cream in a beaker, adjust the product temperature to 20 ° C, rotate it at 165rpm with a three-one motor (propeller with four blades), until the cream solidifies and thickens, so-called bottling Time was measured.
20 or more: Emulsification stability is very good without voting for 20 minutes or more. 10-20: Emulsification stability is good without voting for 10 minutes or more and less than 20 minutes.
＜ホイップクリームの製造及びその評価＞
各々のクリーム（実施例６〜１０、比較例８〜１４）９００ｇに砂糖６３ｇを加え、ホバートミキサー（ホバートジャパン社製）中速２でホイップし、ホイップクリームとした。得られたホイップクリームを以下に示す評価基準に従い評価した。評価結果は表３及び表４に示した。
<Manufacture and evaluation of whipped cream>
Sugar (63 g) was added to 900 g of each cream (Examples 6 to 10 and Comparative Examples 8 to 14), and whipped at a medium speed 2 of Hobart mixer (manufactured by Hobart Japan) to obtain whipped cream. The obtained whipped cream was evaluated according to the evaluation criteria shown below. The evaluation results are shown in Tables 3 and 4.
<評価基準>
１）オーバーラン：ＯＲ
<Evaluation criteria>
1) Overrun: OR
２）外観
絞り袋にホイップクリームを入れ、花型で絞り出した後の外観を以下の基準で４段階評価した。
（キメ・造花性）
◎表面が滑らかでツヤもあり極めて良好
〇良好
△ややツヤが欠ける状態
×パサついて荒れる状態
（保型性）
◎型崩れなく極めて良好
〇殆ど型崩れなく良好
△わずかに型崩れがある状態
×型崩れが大きい状態
2) Appearance Whipped cream was put into a squeeze bag, and the appearance after squeezing out with a flower shape was evaluated in four stages according to the following criteria.
(Kime / Artificial)
◎ Smooth surface and very glossy 〇Good △ Slightly lacking gloss × Rough and rough (shape retention)
◎ Extremely good without shape loss 〇 Almost good without shape loss △ Slightly out of shape × Large shape loss
３）官能評価
専門パネラー１０名により食した際の評価を以下の基準で５段階評価した。
口溶け ：良い←５、４、３、２、１→悪い
香味立ち：良い←５、４、３、２、１→悪い
3) Sensory evaluation The evaluation at the time of eating by 10 expert panelists was evaluated in five stages according to the following criteria.
Melting in mouth: Good ← 5, 4, 3, 2, 1 → Bad Flavor standing: Good ← 5, 4, 3, 2, 1 → Bad
４）保存性（５℃で２４時間、２０℃で２時間）
各温度で保存した時のシマリ、モドリについて以下の基準で評価した。
◎シマリ、モドリともになく良好な状態
〇シマリ、モドリがわずかに見られるが問題のない状態
△シマリ、若しくはモドリがある状態
×シマリ、若しくはモドリが大きい状態
4) Preservability (24 hours at 5 ° C, 2 hours at 20 ° C)
Evaluation was made on the following criteria for simari and modri when stored at each temperature.
◎ Good condition without both sima and moly 〇 Slightly smoky and moly, but no problem
５）冷凍耐性
−１８℃の冷凍庫にて１週間保存、５℃冷蔵庫にて解凍後の外観を以下の基準で評価した。
◎表面が滑らかでツヤもあり良好
〇良好
△わずかにひび割れ、組織の荒れが見られる状態
×ひび割れ、組織の荒れが見られる状態
5) Freezing tolerance The appearance after thawing in a 5 ° C refrigerator was evaluated according to the following criteria.
◎ Smooth and smooth surface ○ Good △ Slightly cracked and rough structure × Cracked and rough structure
表３における乳化安定性の結果から、本発明の油脂組成物を使用したクリーム（実施例６〜１０）は、乳化安定性に優れ、流通時の振動にも耐えうる物性であることが分かる。また、ホイップクリームの評価結果から、本発明のホイップクリームは、キメ・造花性と保型性に優れ、食した時の口溶け、香味立ちが良く、５℃２４時間及び２０℃２時間の保存性（耐熱性）も良好或いは問題がなく、冷凍耐性にも優れる物性であった。 From the results of the emulsion stability in Table 3, it can be seen that the creams (Examples 6 to 10) using the oil and fat composition of the present invention are excellent in emulsion stability and have physical properties that can withstand vibration during distribution. From the evaluation results of the whipped cream, the whipped cream of the present invention is excellent in texture, artificial flowers and shape retention, melts well when eaten, has a good flavor, and preserves at 5 ° C for 24 hours and at 20 ° C for 2 hours. (Heat resistance) was also good or no problem, and the physical properties were excellent in freezing resistance.
これに対し、中鎖脂肪酸トリグリセリドが１０質量％未満の油脂組成物を使用したクリーム（比較例８〜１０）は、表４に示される通り、ホイップ後のクリームを食した時の口溶け、香味立ちが劣り、且つ、保存性においてシマリ、或いはモドリが見られた。 On the other hand, the cream (Comparative Examples 8-10) using the oil-and-fat composition whose medium chain fatty acid triglyceride is less than 10 mass% melts | dissolves in the mouth when eating the cream after whipping as shown in Table 4. Inferior, and sari or modri was observed in storage stability.
また、中鎖脂肪酸トリグリセリドの含有量は本発明の範囲内であるが、油脂物性、すなわちＳＦＣ値が本発明と異なり、その所定範囲よりも高い値となっている油脂組成物を使用したクリーム（比較例１１）は、表４に示される通り、乳化安定性においてボテ易く、ホイップ後のクリームの口溶け及び香味立ちも悪く、保存時におけるシマリあり、冷凍・解凍時のヒビ割れも見られた。 Further, the content of the medium chain fatty acid triglyceride is within the range of the present invention, but the oil / fat physical property, that is, the SFC value is different from the present invention, and the cream using the oil / fat composition having a value higher than the predetermined range ( In Comparative Example 11), as shown in Table 4, the emulsion stability was easy to beat and the cream after whipping was poor in melting and flavoring, there was scumming during storage, and cracking during freezing and thawing was also observed.
また、中鎖脂肪酸トリグリセリドの含有量は本発明の範囲内であるが、油脂物性、すなわちＳＦＣ値が本発明と異なり、その所定範囲よりも低い値となっている油脂組成物を使用したクリーム（比較例１２）は、表４に示される通り、ホイップ後のクリームのキメ・造花性、保型性、口溶け、香味立ち、保存性、冷凍耐性、いずれも劣る結果であった。 In addition, the content of the medium chain fatty acid triglyceride is within the scope of the present invention, but the oil / fat physical properties, that is, the SFC value is different from the present invention, and the cream using the oil / fat composition having a value lower than the predetermined range ( As shown in Table 4, Comparative Example 12) was inferior in all of the texture / artificiality, shape retention, mouth melting, flavor retention, storage stability, and freezing resistance of the cream after whipping.
また、中鎖脂肪酸トリグリセリドの含有量は本発明の範囲よりも高く、油脂物性、すなわちＳＦＣ値が本発明の所定範囲よりも低い値となっている油脂組成物を使用したクリーム（比較例１３）は、表４に示される通り、乳化安定性が悪く、ホイップ後のクリームのキメ・造花性、保型性、口溶け、香味立ち、保存性、冷凍耐性、いずれも劣る結果であった。 The content of the medium-chain fatty acid triglyceride is higher than the range of the present invention, and the oil / fat physical property, that is, the cream using the oil / fat composition whose SFC value is lower than the predetermined range of the present invention (Comparative Example 13). As shown in Table 4, the emulsion stability was poor, and the cream / artificial properties, shape retention, mouth melting, flavor retention, storage stability, and freezing resistance of the cream after whipping were all inferior.
さらに、中鎖脂肪酸トリグリセリドの含有量は本発明の範囲内であり、且つ、油脂物性すなわちＳＦＣ値も本発明の範囲内であるが、油脂組成物（ｂ）成分が本発明と異なり、不飽和脂肪酸が１０質量％未満となる油脂組成物を使用したクリーム（比較例１４）は、表４に示される通り、乳化安定性が悪く、ホイップ後のクリームの２０℃での保存において戻り易い結果であった。 Furthermore, the content of the medium chain fatty acid triglyceride is within the scope of the present invention, and the fat and oil physical properties, that is, the SFC value is also within the scope of the present invention. As shown in Table 4, the cream using the oil and fat composition having a fatty acid of less than 10% by mass (Comparative Example 14) has poor emulsification stability and is easy to return when stored at 20 ° C. after whipping. there were.
なお、実施例・比較例共にオーバーラン値はクリームとして適当な値であった。 In addition, overrun value was a suitable value as a cream in both Examples and Comparative Examples.
以上の結果から、上記の本発明のクリーム用油脂組成物を使用することにより得られたクリームは、流通上の振動による乳化破壊、ボテがなく、ホイップ後のクリームは清涼感のある良好な口溶けとなり、フレーバーリリースに優れる利点がある。且つ、保存性（耐熱性）、保型性も併せ持つという利点がある。更に、ホイップ後のクリームをケーキなどにデコレーションし、冷凍保存、解凍後も型崩れ、ひび割れ、組織の荒れなどの変化を起こすことがないという利点（冷凍耐性）がある。従って、本発明のクリーム用油脂組成物及びクリームは、ケーキ、ムース、アイスクリーム、パフェ等のデザート（特に、冷菓）をはじめとして、食品用途に広く利用することが可能である。 From the above results, the cream obtained by using the oil composition for cream of the present invention described above has no emulsion breakage due to vibration during distribution, no stickiness, and the cream after whipping melts well with a good mouthfeel. And has the advantage of excellent flavor release. In addition, there is an advantage of having both storability (heat resistance) and shape retention. Furthermore, there is an advantage (freezing resistance) that the cream after whipping is decorated in a cake and the like, and does not cause changes such as shape loss, cracking, and rough tissue after freezing and thawing. Therefore, the oil and fat composition for cream and the cream of the present invention can be widely used for food applications including desserts (particularly frozen desserts) such as cakes, mousses, ice creams, and parfaits.
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| JP5202187B2 (en) * | 2008-01-22 | 2013-06-05 | 花王株式会社 | Oil composition for frozen desserts |
| JP4860647B2 (en) * | 2008-02-26 | 2012-01-25 | 日清オイリオグループ株式会社 | Oil composition for sand cream |
| JP5445838B2 (en) * | 2009-10-16 | 2014-03-19 | 太陽油脂株式会社 | Oil composition for cream |
| JP6203032B2 (en) * | 2013-12-17 | 2017-09-27 | 日清オイリオグループ株式会社 | Deformation reducing agent after baking cakes, and viscosity reducing agent for cake raw materials |
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| JPS5534052A (en) * | 1978-08-31 | 1980-03-10 | Asahi Denka Kogyo Kk | Creamy composition, and oil and fat composition suitable preparation thereof |
| JPH02100646A (en) * | 1988-10-07 | 1990-04-12 | Nisshin Oil Mills Ltd:The | Creamy oil and fat composition having low oil content |
| JPH02207764A (en) * | 1989-02-06 | 1990-08-17 | Netsusuru Kk | Preparation of powdery cream readily dispersible in cold water |
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