JP5252997B2 - Oil-in-water emulsified oil / fat composition for whipped cream - Google Patents

Description

  The present invention provides a whipped cream having excellent emulsification stability, foaming properties, flower-forming properties, and good mouth-melting properties, and also has excellent oxidation stability and heat-resistant shape retention properties, and does not contain a trans fatty acid. The present invention relates to an oil-in-water emulsified oil / fat composition.

Conventionally, since whipped creams have physical properties such as emulsification characteristics and heat-resistant shape retention, it is common to use hardened oil (partially hydrogenated oil) (see, for example, Patent Document 1). Hardened oil produced in the hydrogenation step (partially hydrogenated oil) can be easily performed to control the above-described physical properties and further oxidation stability. However, trans acids contained in hydrogenated oils (partially hydrogenated oils) have recently been reported to have an impact on health, and some countries limit their use. In Japan, low-trans-acid foods have attracted attention in recent years, and there is a demand for technology that does not use hydrogenated oil (partially hydrogenated oil).
Techniques that do not use hardened oil (partially hydrogenated oil) include the use of fractionated oil, raw oil and fat, and extremely hardened oil, but the use of fractionated oil destabilizes the emulsification characteristics, The use of extremely hardened oils that significantly reduce the heat-resistant shape retention and oxidation stability reduces the melting of the mouth. In recent years, improvement measures using various emulsifiers have been proposed to compensate for this drawback. Many of them are expected to have an effect on heat retention and oxidation stability by forming an emulsion having high emulsification stability. In addition, the use of alkali metal salts as an emulsion stabilizer, gums or gelling agents have been proposed, but the use of such salts is not desirable in taste, and the use of gums and gelling agents is not soluble. The disadvantage of lowering is known.

JP-A-61-100167

  The present invention provides a whipped cream having excellent emulsification stability, artificial flowering properties, foaming properties, and mouth melting, and further having excellent heat-resistant shape retention and oxidation stability, and containing no trans fatty acid. The present invention relates to a whipped cream comprising a middle oil type emulsified oil composition and the oil-in-water type emulsified oil composition.

As a result of intensive studies in view of the above points, the present inventors can achieve the above object by combining two different types of transesterified oil in the process of producing an oil-in-water emulsified oil / fat composition. As a result, the present invention has been completed.
That is, the present invention is an oil-in-water emulsified oil / fat composition comprising an oil phase part and an aqueous phase part, comprising 30-50% by mass of oil / fat with respect to the total mass of the composition, It contains a melting point transesterified fat and oil and (B) medium melting point transesterified fat and oil, and the mass ratio of (A) high melting point transesterified fat and oil and (B) medium melting point transesterified fat is 1.0: 0.2 to 1.0: An oil-in-water emulsified oil / fat composition for whipped cream, which is 3.0, is provided.
The present invention also provides use of the oil-in-water emulsified oil / fat composition of the present invention in the manufacture of whipped cream.
The present invention further provides a whipped cream produced using the oil-in-water emulsified oil / fat composition of the present invention.

According to the present invention, there is provided an oil-in-water emulsified oil / fat composition for whipped cream that provides a whipped cream that is excellent in emulsion stability and excellent in flower-forming properties, foaming properties, and mouth melting.
Furthermore, an oil-in-water emulsified oil / fat composition for whipped cream and a whipped cream that are excellent in oxidation stability and heat-resistant shape retention and do not contain a trans fatty acid can be obtained.

<Oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat composition of the present invention is a composition for whipped cream. The oil-in-water emulsified oil and fat composition of the present invention comprises an oil phase part and an aqueous phase part, and contains 30 to 50% by mass of oil and fat, preferably 35 to 45% by mass with respect to the total mass of the composition.
In the oil-in-water emulsified oil / fat composition of the present invention, the oil / fat comprises (A) a high-melting point transesterified oil and fat and (B) a medium-melting point transesterified oil / fat. The mass ratio of (A) high melting point transesterified oil and fat and (B) medium melting point transesterified fat is 1.0: 0.2 to 1.0: 3.0. When using an oil-in-water emulsified oil composition in which the mass ratio of (A) high melting point transesterified oil and (B) medium melting point transesterified oil is within the above range, emulsification stability, flowering property, foaming property, melting in the mouth, oxidation A well-balanced whipped cream with excellent stability and heat-resistant shape retention can be obtained.

  In the present specification, “extremely hardened” means that the unsaturated fatty acid is completely saturated by hydrogenation. The method of hydrogenation can be suitably performed by a method known to those skilled in the art. For example, it can be carried out according to the method described in “Edible oil production in practice” (Takaaki Miyagawa, Sachishobo, first edition issued on July 5, 1988).

(A) High melting point transesterified oil and fat In the present invention, (A) high melting point transesterified fat and oil means a fat and oil having a melting point of 40 ° C or higher, more preferably a transesterified fat and oil having a melting point of 45 ° C or higher.
In this invention, it is preferable that (A) 20-70 mass% of high melting point transesterified fats and oils are contained with respect to the total mass of the fats and oils of an oil-in-water type emulsified fat composition. More preferably, it is 25-65 mass%, More preferably, it is 28-68 mass%. (A) If the amount of the high melting point transesterified oil / fat is too large, the dissolution in the mouth will be poor, and if it is too small, the emulsion stability will be reduced.
In the present invention, (A) the high melting point transesterified fat / oil is (a) an extremely hardened oil (hereinafter referred to as “C”) obtained by extremely curing an oil containing 5% by mass or more of a fatty acid having 20 or more carbon atoms as a constituent fatty acid. _{20 <referred} to as a highly hydrogenated oil ") is preferably oil obtained by transesterification with the other fat containing no (b) substantially trans fatty acids.

The carbon number of the constituent fatty acid contained in the C _{20 <} extremely hardened oil (a) in an amount of 5% by mass or more is more preferably 22 or more. Moreover, it is more preferable that the C _{20 <} C20 or higher fatty acid in the extremely hardened oil is contained in an amount of 10% by mass or more.
Specific examples of C _{20 <} extremely hardened oil include high hardened oil such as haiell rapeseed oil and fish oil.
The “fat substantially free of trans fatty acid” means an oil or fat in which the amount of trans fatty acid is 5% by mass or less, more preferably 3% by mass or less, and still more preferably 1% by mass or less.
Examples of “other fats and oils substantially free of trans fatty acids” that can be used to prepare high melting point transesterified fats and oils include, for example, rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, palm Such as vegetable oils such as oil, cottonseed oil, rice oil, olive oil, sunflower oil, safflower oil, animal fats such as milk fat, pork fat, beef tallow, and oils obtained by complete hydrogenation, transesterification, fractionation, etc. Examples include fats and oils.

(B) Middle melting point transesterified oil and fat In the present invention, (B) middle melting point transesterified fat and oil means a fat and oil having a melting point of 15 to 40 ° C. More preferably, it means an oil / fat having a melting point of 20 to 35 ° C., more preferably a transesterified oil / fat having a melting point of 25 to 30 ° C.
In this invention, it is preferable that 15-75 mass% of (B) medium melting point transesterified fats and oils are contained with respect to the total mass of the fats and oils of an oil-in-water type emulsified fat composition. More preferably, it is 20-55 mass%, More preferably, it is 20-50 mass%, Most preferably, it is 25-47 mass%. (B) If the amount of the intermediate melting point transesterified oil and fat is too large, the emulsification stability, particularly heat shock resistance is lowered, and if it is too little, the emulsion stability is lowered.
In the present invention, (B) the intermediate melting point transesterified fat / oil is (c) a transesterified fat / oil containing 50% by mass or more of a fatty acid having 12 or less carbon atoms as a constituent fatty acid, or (c) 12 carbon atoms as a constituent fatty acid. It is an oil obtained by transesterification between an oil and fat containing 50% by mass or more of the following fatty acid and (d) another oil or fat substantially free of trans fatty acid. Preferably, it is a transesterified fat and oil containing 50% by mass or more of a fatty acid having 12 or less carbon atoms as a constituent fatty acid.

(B) It is more preferable that the middle melting point transesterified oil contains a lauric oil. Specific examples of preferred lauric fats and oils in the present invention include coconut oil, palm kernel oil, and fats and oils obtained by hydrogenating, transesterifying and fractionating them.
(c) Preferable specific examples of transesterified fats and oils containing 50% by mass or more of fatty acids having 12 or less carbon atoms as constituent fatty acids include coconut oil transesterified fats, hardened coconut oil transesterified fats and oils, palm kernel oil transesterified fats and oils , Palm kernel fractionated oil (low melting point) transesterified oil and fat, palm kernel fractionated oil (high melting point) transesterified fat and oil. Preference is given to coconut oil transesterified oils and fats.
(d) Preferred examples of other fats and oils substantially free of trans fatty acids include rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, rice oil, olive oil, sunflower oil, Vegetable fats such as safflower oil, high oleic rapeseed oil, high oleic sunflower oil, high oleic safflower oil, animal fats such as milk fat, pork fat, beef tallow, etc., and complete hydrogenation, transesterification, separation Fats and oils such as the resulting fats and oils can be mentioned.
(c) In fats and oils obtained by transesterification between fats and oils containing 50 mass% or more of fatty acids having 12 or less carbon atoms as constituent fatty acids and (d) other fats and oils substantially free of trans fatty acids, (c) and The mass ratio of (d) is preferably 3/7 to 7/3, and more preferably 4/6 to 6/4. However, this mass ratio is appropriately determined so that the melting point of the obtained (B) middle melting point transesterified oil / fat falls within the range of 15 to 40 ° C. (preferably 20 to 35 ° C., more preferably 25 to 30 ° C.). Should.

The present invention is particularly characterized in that (A) high melting point transesterified oil and fat and (B) medium melting point transesterified fat and oil are contained in the fat.
The mass ratio of (A) high melting point transesterified oil and fat and (B) medium melting point transesterified oil and fat is preferably 1.0: 2.5 to 1.0: 0.2, and more preferably 1.0: 2. It is preferably 0 to 1.0: 0.3, and more preferably 1.0: 1.5 to 1.0: 0.7.

(C) Extremely hardened fat and oil In the present invention, the extremely hardened fat and oil is a fat and oil in which unsaturated fatty acids are completely saturated by hydrogenation of fats and oils (for example, palm oil and fat, palm kernel oil and the like).
It is preferable that extremely hardened fats and oils are contained about 15-35 mass% with respect to the total mass of the fats and oils of an oil-in-water type emulsified fat composition, More preferably, 20-30 mass% is contained.
In the present invention, extremely hardened fats and oils having a melting point of about 30 to 45 ° C are particularly preferable, and those of about 30 to 35 ° C are more preferable.
When such extremely hardened fats and oils are added, the meltability in the mouth is good, but when the amount is too large, the emulsion stability decreases. In particular, it is preferable because it dissolves in the mouth and contains extremely hardened coconut oil.
Examples of the extremely hardened oil and fat include extremely hardened coconut oil and extremely hardened palm kernel oil, and more preferably, extremely hardened coconut oil. Moreover, you may use the said extremely hardened oil and fat suitably mixed.

(D) Liquid oil In this specification, the liquid oil refers to oil that is normally liquid at normal temperature. More preferably, it means an oil having a melting point of less than 15 ° C.
Liquid oil can be optionally added in order to improve heat shock resistance and mouth melting. It is preferably 35% by mass or less, more preferably 30% by mass or less, and still more preferably 10% by mass to 20% by mass with respect to the total mass of the oil / fat of the oil-in-water emulsified oil / fat composition. .
The liquid oil used in the present invention is preferably an oil containing 70% or more of an unsaturated fatty acid having 18 or more carbon atoms. Liquid fats and oils in which 70% or more of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms, such as rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, peanut oil, sunflower oil, or a mixture thereof Oil. Preferably, high oleic rapeseed oil, high oleic sunflower oil, high oleic safflower oil, etc. are mentioned, Preferably high oleic rapeseed oil is mentioned.

  The oil / fat composition used in the oil-in-water emulsified oil / fat composition of the present invention is preferably composed of coconut oil, rapeseed oil or a mixed oil / fat of coconut oil and rapeseed oil as raw materials.

  The oil-in-water emulsified oil / fat composition of the present invention preferably further contains non-fat milk solids. The amount of the non-fat milk solid content is preferably 1 to 10% by mass, more preferably 2 to 7% by mass, and 3 to 6% by mass with respect to the total mass of the composition. Most preferred. It is because the emulsion stability is improved and the flavor may be improved by adding in such a range. When the content of the non-fat milk solids is less than about 1% by mass, the flavor of the whipped cream obtained by foaming the emulsion composition becomes poor. Moreover, when content of non-fat milk solid content exceeds about 10 mass%, the viscosity of an emulsion composition will become high and there exists a possibility that a viscosity raise may occur during aging.

In the water phase part of the oil-in-water emulsified oil and fat composition of the present invention, as a thickening polysaccharide, carrageenan, locust bean gum, guar gum, tamarind, etc., cellulose, (milk protein) casein, milk protein, sugar, Sugars and the like may be added.
Further, κ-carrageenan or sodium metaphosphate may be added. κ-Carrageenan is preferred because it has effects such as stabilizer, improved shape retention after whipping due to thickening effect, and prevention of water separation. Further, sodium metaphosphate is preferable because it has an emulsion stabilizing effect.

<Whipped cream>
In the present invention, the whipped cream is obtained by foaming the oil-in-water emulsified oil / fat composition of the present invention by a usual method in the art.
Hereinafter, although the manufacture example of the whipped cream which uses the oil-in-water type emulsified oil-fat composition of this invention is shown, this invention is not limited to this example.
First, the oil and fat composition of the present invention is adjusted by melt mixing or the like. Arbitrary additives, such as emulsifiers, such as a lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, and glycerol fatty acid ester, are added to an oil-fat composition, and it mixes and adjusts an oil phase.
On the other hand, after adding arbitrary additives, such as sodium metaphosphate, thickening polysaccharide, milk protein, to water as an aqueous phase part, these are disperse | distributed and an aqueous phase is adjusted.
The oil phase and the aqueous phase are mixed at 50 to 85 ° C. and pre-emulsified. Next, homogenization is carried out under a pressure of ^{20 to} 150 kg / cm ² , followed by heat sterilization at 75 to 85 ° C. Thereafter, it is cooled to 5 to 10 ° C. and aged for 6 to 24 hours.
This creamy fat composition is whipped with a Hobart mixer to obtain a foamed whipped cream.

Oil production example 1
Dehydration and deodorization are carried out by a non-selective transesterification reaction at 115 ° C for 30 minutes using 0.12% sodium methylate as a catalyst in a mixed oil of 50 parts of extremely hardened hay rapeseed and 50 parts of palm. A high melting point transesterified oil A was obtained. The melting point of fat A was 48 ° C., and the trans acid content was 0.1%.

Oil production example 2
Except for using 100 parts of palm, the same reaction as in Production Example 1 was carried out to obtain a medium melting point transesterified oil and fat B. Fat B had a melting point of 27 ° C and a trans acid content of 0.2%.

Examples and Comparative Examples 16.648 parts by weight of fat A and fat, 16.648 parts by weight of fat B, and 11.09 parts by weight of fat C were added and mixed by melting. An oil phase was prepared by adding 0.235 parts by mass of lecithin, 0.170 parts by mass of sugar ester, 0.065 parts by mass of sorbitan ester, 0.05 part by mass of unsaturated monoguri and 0.085 part by mass of saturated monogly.
On the other hand, 50.900 parts by mass of water, 4.0 parts by mass of skim milk powder, and 0.1 parts of sodium metaphosphate were added and then dispersed to prepare an aqueous phase.
The oil phase and the aqueous phase were mixed, pre-emulsified at 65 ° C., and homogenized under pressures of 80 kg / cm ² and 20 kg / cm ² . Next, the mixture was sterilized by heating at 75 ° C. and cooled to obtain a creamy oil-in-water emulsified oil / fat composition. The creamy oil / fat composition had a viscosity immediately after that of 55 cp (Sample No. 3).
The composition was then cooled and aged overnight at 5 ° C.
When 50 g of sugar was added to 500 g of this creamy oil-in-water emulsified oil and fat composition and whipped with a Hobart mixer, a foam with an overrun of 206% and a hardness of 160 was obtained in 7 minutes and 36 seconds (Sample No. 3) .

Similarly, among the above formulations, the oil phase portion was changed to the formulation shown in Table 1 to prepare oil-in-water emulsified oil and fat compositions and whipped cream (Sample Nos. 1 to 13).
In Table 1, Examples 1, 5 and 8 are “reference examples”.

The oil-in-water emulsified oil / fat composition and whipped cream were evaluated as follows. The evaluation results are shown in Tables 3 and 4.
(1) Immediately after viscosity test The oil phase and water phase are mixed, pre-emulsified at 65 ° C, homogenized under pressure of 80kg / cm ² and 20kg / cm ² , and then heat sterilized at 75 ° C, It cooled and manufactured the oil-in-water-type emulsified oil-fat composition (cream), and measured the viscosity and temperature immediately after.
(2) Aging test The oil-in-water emulsified fat composition was aged at 5 ° C overnight to evaluate the viscosity, separation, and bottling. Note that “bottom” refers to a phenomenon in which the cream thickens and hardens, and this phenomenon is observed when emulsification is unstable. These evaluations are indicators of emulsion stability.
(3) Whip test The oil-in-water emulsified oil / fat composition (cream) was cooled to 5.0 ° C and whipped with a Hobart mixer until 8 minutes standing. 8 minutes standing whipped cream was further made up to 10 minutes standing (140-170 cp).
The time required for whipping (time until 10 minutes), overrun, hardness, etc. were evaluated. These evaluations become an index of foamability.
(4) Evaluation of artificial flowers The waist, stretch, gloss and roughness when whipped cream (10 minutes standing) was packed in a triangular bag and squeezed were evaluated.
(5) Shape retention stability test 180 g of whipped cream having a target hardness was put in a 500 ml beaker and stored in a 5 ° C. constant temperature bath for 24 hours to measure overrun and hardness. The whipped cream was further stirred with a spatula for 20 revolutions, and then the overrun and hardness after homogenization were measured. Compare the overrun and hardness after homogenization with the values of overrun and hardness before storage. These evaluations are indicators of shape retention stability.
(6) Heat Shock Test About 200 g of the oil-in-water emulsified oil / fat composition before whipping was placed in a milk bottle, placed in a thermostatic bath at 25 ° C. for 1 hour, and then stored in a thermostatic bath at 5 ° C. for 6 hours. After storage, separation, bottling and viscosity were evaluated. These evaluations are indicators of emulsion stability.
(7) Mouth Melting Evaluation Whipping cream (10 minutes standing) was actually eaten to evaluate mouth melting.

（表２の続き）

Detailed conditions and evaluation methods for each evaluation are as follows.

(Continued from Table 2)

1) Hardness measurement Micro penetrometer: Use PEGORO METER made by RIGOSHA, measure the penetration of the circular swirl into the flattened cream using a circular swirl (1 g) (unit: 1/10 mm). It shows that it is so hard that a numerical value is small.
2) Viscosity measurement
Measured with B-type viscometer (LVT of BROOK FIELD viscometer) (spindle # 3) (value after 5 minutes)
Measured with a Lion viscometer (VISOTESTER VT-04 manufactured by Lion Co., Ltd.) (rotor No. 2) (value after 5 minutes)

The whipped creams of the present invention all showed a good appearance (Examples 1 to 8).
As can be seen from Tables 1 and 2, the oil-in-water emulsified oil / fat composition of the present invention exhibits excellent emulsification stability, and the whipped cream obtained from these oil / fat compositions has emulsion stability and foaming properties. In addition, both the artificial flowering property and the mouth melting evaluation were well balanced.
On the other hand, sample no. The whipped cream of No. 6 (Comparative Example 1) was inferior in the meltability in the mouth.
Sample No. using the oil and fat composition in which the mass ratio of the oil and fat A and the oil and fat B is outside the scope of the present invention. The oil-in-water emulsified oil / fat composition 2 (Comparative Example 2) had insufficient heat shock resistance.
Sample No. not using oil A No. 3 (Comparative Example 3) oil-in-water type emulsified oil / fat composition had almost no heat shock resistance, and when it was aged overnight, it was found that the emulsion stability was low. In addition, the evaluation of the artificial property of the obtained whipped cream was also low.
Sample No. using extremely hardened coconut oil (oil D) instead of fat B The oil and fat composition of No. 12 (Comparative Example 4) had insufficient heat shock resistance.
Sample No. using a conventional oil-in-water emulsified oil / fat composition using extremely hardened coconut oil (Fat C) and rapeseed hardened oil (Fat F). 13 (Comparative Example 5) had insufficient heat shock resistance.

Claims (9)

An oil-in-water emulsified oil / fat composition comprising an oil phase part and an aqueous phase part, comprising 30-50% by mass of oil / fat with respect to the total mass of the composition, wherein the oil / fat has a high (A) melting point of 40 ° C. or higher. A melting point transesterified oil and fat and (B) a medium melting point transesterified fat and oil having a melting point of 25 to 30 ° C., wherein the medium melting point transesterified fat and oil is a coconut oil transesterified fat and oil, (A) a high melting point transesterified fat and oil and (B) the weight ratio of the medium-melting interesterified fat is 1.0: 0.5-1.0: 1.5 der is, relative to the total weight of the fat, the weight of (a) high melting interesterified fat 25 The oil-in-water type emulsified oil-fat composition for whipped cream which is 37.5 mass% . The oil-in-water emulsified oil / fat composition according to claim 1, wherein the oil / fat further comprises (C) an extremely hardened oil / fat. The oil-in-water emulsified oil / fat composition according to claim 2 , wherein the mass of the (C) extremely hardened oil / fat is 15 to 35% by mass relative to the total mass of the oil / fat. The oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3 , wherein the oil / fat further comprises (D) 35% by mass or less of liquid oil based on the total mass of the oil / fat. (A) A high melting point transesterified oil and fat is (a) an extremely hardened oil obtained by extremely curing an oil containing 5% by mass or more of a fatty acid having 20 or more carbon atoms as a constituent fatty acid, and (b) the amount of trans fatty acid is The oil-in-water emulsified oil / fat composition according to any one of claims 1 to 4 , which is an oil / fat obtained by transesterification with another oil / fat of 5% by mass or less. (B) The medium melting point transesterified fat / oil is (c) a transesterified fat / oil containing 50% by mass or more of a fatty acid having 12 or less carbon atoms as a constituent fatty acid, or (c) a fatty acid having 12 or less carbon atoms as a constituent fatty acid. 6. The oil / fat obtained by transesterification between an oil / fat containing at least mass% and (d) another oil / fat having a trans fatty acid content of 5% by mass or less. 6. The oil-in-water emulsified oil / fat composition according to Item. (D) liquid oil, characterized in that it comprises an unsaturated fatty acid having 18 carbon atoms 70%, oil-in-water emulsified oil composition according to any one of claims 4-6. Use of the oil-in-water emulsified oil / fat composition according to any one of claims 1 to 7 in the production of whipped cream. The whipped cream manufactured using the oil-in-water type emulsified oil-fat composition as described in any one of Claims 1-8 .