JP5317999B2 - Butter cream - Google Patents

Description

  The present invention relates to butter creams.

  Butter creams used for bakery product fillings, sands, etc. are creamy foods obtained by adding sugars, flavoring ingredients, etc. to fats and oils such as shortening, margarine, butter, etc. Compared to such an oil-in-water emulsion composition, it has excellent shape retention and bacteria resistance, but has disadvantages such as poor meltability and oiliness.

  In order to improve these disadvantages and improve the performance as a butter cream, by using partially hardened fats and oils for the butter cream fat composition, it is possible to achieve both compatibility with shape retention and mouth melting, and to improve creaming properties. It has been.

  On the other hand, in recent years, especially in the United States, the intake of trans-unsaturated fatty acids, which are particularly abundant in partially-cured fats and oils, has a negative effect on health. ing.

  Then, the correspondence to a low trans acid was examined also in the fats and oils composition for butter cream, the method (patent document 1) containing the glycerol fatty acid ester of high HLB, palm oil is limited to 40% or more, and specific polyglycerol A method containing a fatty acid ester (Patent Document 2), a method containing a diglycerin fatty acid ester composed of a fatty acid having 14 to 22 carbon atoms and a polyglycerin fatty acid ester mainly composed of lauric acid having an HLB of 7 to 16 (Patent Document) Improvements with emulsifiers have been proposed, such as 3).

  In addition, an oil and fat obtained by random transesterification of an oil and fat composition having a saturated fatty acid content of 14 or less carbon atoms of 50 to 70% by weight and a saturated fatty acid of 16 or more carbon atoms of 20 to 35% by weight (Patent Document 4), iodine value 52 A plastic fat composition (Patent Document 5) containing a transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of ~ 72 palm fraction soft part oil in the oil phase (Patent Document 5), saturation of a specific carbon number Fat and oil composition for butter cream containing 10 to 30 parts by weight of fat and oil containing a specific amount of fatty acid and 70 to 90 parts by weight of plastic fat and oil having a specific SFC and having a trans acid content of 2% or less (Patent Document 6) The method by fat and oil modification, such as transesterification and fractionation of fats and oils, is described.

  Furthermore, the method of specifying raw material fats and oils, such as fats and oils for butter cream containing fats and oils consisting of cacao butter, fats and fats obtained by random transesterification of mixed oils consisting of milk fat and rapeseed oil of high erucic acid, are listed. It has been.

JP-A-6-209706 Japanese Patent No. 3397455 JP 2006-273925 A Japanese Patent Laid-Open No. 2005-60614 JP 2007-135443 A JP 2009-90 A JP 2009-82018 A

  Among the prior arts, in the improvement by the emulsifier, there is a case where the melting of the mouth is reduced by stabilization of the emulsified state and the unique flavor of the emulsifier has an adverse effect on the flavor of the product. In addition, in the method using the oil modification, the creaming performance may be deteriorated due to a change with time such as coarsening of the oil crystal. In addition, in the method using specific raw material fats and oils, cocoa butter and / or cocoa butter substitute fat is an essential component, and milk fat is necessary to suppress the change in fat crystals over time. The effect of fat on product flavor and flavor deterioration is an issue, and the reduction of trans acid by replacing partially hardened oil is not satisfactory because some product performance may be sacrificed .

  Therefore, an object of the present invention is to provide a butter cream having sufficient shape retention, melting in the mouth, and having a good flavor without using a partially hardened oil.

  The present inventor firstly manufactures fats and oils having good shape retention and meltability without using partially hardened oils containing a large amount of trans unsaturated fatty acids (hereinafter also simply referred to as “trans acids”). investigated. And by producing butter cream using fats and oils having a specific range of fatty acid composition and triglyceride composition, the butter cream has sufficient shape retention and good melting in the mouth despite being low trans acid. The present invention has been completed.

  That is, the present invention provides butter creams containing 25 to 90% by mass (hereinafter simply referred to as “%”) of the oil phase containing the fat X satisfying the following (1) and (2). It is.

(1) and (2) in the present invention are as follows.
(1) In the fatty acids constituting fats and oils, trans unsaturated fatty acids are 5% or less, saturated fatty acids having 14 or less carbon atoms are 25 to 60%, and saturated fatty acids having 20 or more carbon atoms are 1% or less. Among the triglycerides therein, the mass ratio of triglycerides (component a) having a total fatty acid number of 40 or less and triglycerides having a total fatty acid number of 42 to 48 (component b) is a / b = 0.2. ~ 1

  According to the present invention, low trans acid butter cream having sufficient shape retention (hardness) as a butter cream and having excellent mouth melting and flavor can be obtained without using a partially hardened oil.

  The butter cream of the present invention contains 25 to 90% of the oil phase. The content of the oil phase is preferably 27 to 80%, particularly 29 to 77%, from the viewpoint of melting in the mouth and flavor. Examples of other components include a taste component or an aqueous phase containing the same.

  The fat X used in the present invention has a trans-unsaturated fatty acid of 5% or less in the constituent fatty acids, but it is further 4% or less, particularly 3% or less, which has no influence on flavor and health. It is preferable from the point. Moreover, it is preferable from the point of the simplification of a manufacturing process that a minimum is 0.1% or more.

  In addition, the fat and oil X used in the present invention is a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid in a range of 25 to 60%, more preferably 30 to 55%, particularly 35 to 53%. It is preferable from the viewpoint of shape retention and melting in the mouth. Further, the fatty acid having 10 or less carbon atoms is preferably 15% or less, more preferably 12% or less, and particularly preferably 10% or less from the viewpoint of flavor. Examples of the saturated fatty acid having 14 or less carbon atoms include myristic acid, lauric acid, capric acid, caprylic acid, etc. Among them, lauric acid is preferable. Among the constituent fatty acids, lauric acid is preferably 25 to 56%, more preferably 30 to 50%, and particularly preferably 35 to 50% from the viewpoint of shape retention and melting in the mouth.

  Furthermore, the fat X used in the present invention contains 1% or less of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids, but it is further 0.7% or less, particularly 0.5% or less. From the point of view, it is preferable. Examples of saturated fatty acids having 20 or more carbon atoms include arachidic acid, behenic acid, lignoceric acid, and the like, but behenic acid is the most abundant.

  In the embodiment of the present invention, the fatty acids other than those mentioned above in the fat and oil X include stearic acid, palmitic acid, oleic acid, linoleic acid, linolenic acid and the like. These are preferably 40 to 75%, more preferably 45 to 70%, and particularly preferably 45 to 65% of the total constituent fatty acids of the fat X. Moreover, it is preferable from the point of a shape retention property and a mouth melting that it is 10 to 35%, Furthermore, 10 to 30%, especially 12 to 25% of the unsaturated fatty acid in all the constituent fatty acids.

In the present invention, among the triglycerides in the fat X used, the mass ratio of the triglyceride (component a) having a total fatty acid number of 40 or less and the triglyceride having a total fatty acid number of 42 to 48 (component b). Is a / b = 0.2 to 1, but the mass ratio is more preferably 0.25 to 0.98, and particularly preferably 0.4 to 0.95 from the viewpoint of shape retention and melting in the mouth.
Moreover, in the aspect of this invention, among the triglycerides in the fats and oils X to be used, the mass ratio of the said components a and b and the triglyceride (component c) whose total carbon number of a constituent fatty acid is 50-54 is c / (a + b ) = 0.05 to 0.7, more preferably 0.08 to 0.4, and particularly preferably 0.1 to 0.2 from the viewpoint of shape retention, appearance, and texture.

  In the embodiment of the present invention, it is preferable to contain 70% or more of fat and oil X in the oil phase of butter creams, and it is further preferable to contain 70 to 100%, particularly 75 to 99%, particularly 90 to 95%. It is preferable in terms of moldability, melting in the mouth, and flavor.

  In the embodiment of the present invention, in order to obtain the fatty acid composition and triglyceride composition of the fat X used, it is preferable to use lauric fat and non-lauric fat. The lauric oil and non-lauric oil and fat can use natural oils and fats, extremely hardened oils thereof, or transesterified oils thereof, and are not particularly limited. Laurin-based fats and oils and non-lauric-based fats and oils are not limited to one type, and a plurality of types of fats and oils may be used in combination.

  In the embodiment of the present invention, the lauric fats and oils include fats and oils containing a large amount of lauric acid such as coconut oil and palm kernel oil, or hardened oils (“hydrogenated oils”, the same shall apply hereinafter), fractionated oils, and the like. Say. In addition, when using hardened oil, it is preferable that it is extremely hardened oil (IV <= 2) from the point of trans trans unsaturated fatty acid content reduction. The content of lauric acid in lauric fats and oils is usually 35% or more, but it is preferably 41 to 56%, more preferably 45 to 55%, and particularly 48 to 53%, in terms of shape retention and melting point. To preferred. Examples of other constituent fatty acids in lauric fats and oils include stearic acid, palmitic acid, myristic acid, oleic acid and the like. The stearic acid content is preferably 1 to 10%, more preferably 1 to 7%, and particularly preferably 1 to 5%. The palmitic acid content is preferably 6 to 12%, more preferably 7 to 11%, and particularly preferably 7 to 10%. The oleic acid content is preferably from 0.5 to 25%, more preferably from 2 to 20%, and particularly preferably from 5 to 15%, from the viewpoint of shape retention and melting in the mouth.

  In the embodiment of the present invention, the non-lauric oil and fat is not particularly limited as long as it is other than the lauric oil and fat. For example, soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, sunflower oil, safflower oil, Peanut oil, rice oil, beef tallow, pork tallow, cacao butter, or hardened oil, fractionated oil and the like using these as raw materials. In addition, when using hardened oil, it is preferable that it is extremely hardened oil (IV <= 2) from the point of trans acid content reduction. Examples of the constituent fatty acid of the non-lauric oil include stearic acid, palmitic acid, myristic acid, oleic acid, linoleic acid, and linolenic acid. The stearic acid content in the non-lauric fat is preferably 1 to 40%, more preferably 1 to 30%, and particularly preferably 1 to 20% from the viewpoint of shape retention and melting in the mouth. The palmitic acid content in the non-lauric oil is preferably 3 to 40%, more preferably 3 to 30%, and particularly preferably 3 to 20% from the viewpoint of shape retention and melting in the mouth. The oleic acid content is preferably 5 to 85%, more preferably 20 to 80%, and particularly preferably 25 to 70% from the viewpoint of shape retention and melting in the mouth.

  In the embodiment of the present invention, it is preferable that the fat X used is obtained by mixing the lauric fat and the non-lauric fat and performing a transesterification reaction. The transesterification reaction is preferably random transesterification. The mixing ratio of both fats and oils is preferably 30 to 80% for lauric fats and oils, more preferably 40 to 75%, and particularly preferably 50 to 70% from the viewpoint of shape retention and melting in the mouth.

  The transesterification reaction is known as a chemical method using sodium methylate, sodium ethylate, alkali metal such as sodium as a catalyst, sodium hydroxide, potassium hydroxide, etc., but the reaction temperature and reaction time, Sodium methylate is preferably used from the viewpoint of ease of handling. As an enzyme method, a method using an oil-degrading enzyme (lipase) as a catalyst is also known, and any method may be used. In the case of a chemical method, the reaction temperature is preferably 50 to 120 ° C., the addition amount of the catalyst is preferably 0.1 to 2%, and the reaction time is preferably about 5 to 120 minutes. . In the case of the enzymatic method, the reaction temperature is preferably 20 to 40 ° C., and the reaction time is preferably about 24 to 72 hours.

In the aspect of the present invention, in the oil phase of the butter cream, (3) in the fatty acid constituting the fat, the saturated fatty acid is 95% or more and the fatty acid having 20 or more carbon atoms is 5% or less, and (4) Of the triglycerides in the fats and oils, it is preferable from the viewpoint of shape retention of the butter cream that the fats and oils Y satisfy the ratio of the component c of 80% or more.
Further, the saturated fatty acid in the constituent fatty acid in the fat and oil Y is preferably 97% or more, particularly 98 to 100%, from the viewpoint of shape retention. Further, the fatty acid having 20 or more carbon atoms in the constituent fatty acid in the fat and oil Y is further preferably 4% or less, particularly 3 to 0% from the viewpoint of shape retention and melting in the mouth. Moreover, it is preferable from the point of a shape retention property that the ratio of the component c among the triglycerides in fats and oils in fats and oils Y is 85% or more, especially 90 to 98%.
The fat and oil Y is preferably 5% or less in the oil phase of the butter cream, more preferably 5 to 0%, particularly 4 to 0.5%, especially 3 to 0.5%. It is preferable from the point.

  In the aspect of the present invention, when fats and oils X and fats and oils Y are combined, the mass ratio c / (a + b) of the components a, b and c in the triglycerides of all fats and oils is within the above range. From the viewpoint of appearance and texture.

  In the embodiment of the present invention, it is preferable from the viewpoint of shape retention, appearance, and texture that the fat / oil Y is made from palm oil and / or rapeseed oil as an extremely hardened oil (IV ≦ 2).

  In the embodiment of the present invention, the oil phase in the butter creams preferably has a rising melting point of 30 ° C. or higher, more preferably 32 to 45 ° C., particularly 33 to 42 ° C. in terms of shape retention and melting in the mouth. preferable.

  In the embodiment of the present invention, the oily phase in the butter creams may be used in combination with oil and fat having a melting point of 20 ° C. or lower and fluidity of 10% or less, further 7 to 0%, particularly 5 to 3%. It is preferable from the viewpoint of melting in the mouth, improving the flavor, and retaining the shape. Examples of oils and fats that are fluid at 20 ° C. or lower include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, falling raw oil, linseed oil, Palm fractionated oil and the like and triacylglycerol and / or diacylglycerol produced using these as raw materials can be used, but oils and fats containing 60% or more of diacylglycerol are particularly preferable. At this time, diacylglycerol is preferably 1 to 8%, more preferably 2 to 6%, particularly 2.5 to 5% in the oil phase of the butter cream from the viewpoints of melting in the mouth and improving the flavor.

  Furthermore, an emulsifier having an HLB of 3 or less may be added to the oil phase in the butter creams of the present invention from the viewpoint of improving the shape retention and adjusting the hardness to suit the work such as sand or nappe. The emulsifier is preferably a fatty acid ester-based nonionic emulsifier in which 90% or more of the constituent fatty acids are within a range of 12 to 18 carbon atoms as a hydrophobic group. The constituent fatty acid having a carbon number in the range of 12 to 18 is more preferably 95% or more, particularly 97 to 100%, from the viewpoint of improving the shape retention. Further, the number of carbon atoms of the constituent fatty acid is more preferably in the range of 14-18, particularly in the range of 16-18, 90% or more, further 95% or more, particularly 97-100%. It is preferable in terms of improvement. Specifically, the fatty acid having 12 to 18 carbon atoms is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid or the like. Further, the saturated fatty acid content in the constituent fatty acid is preferably 50% or more, more preferably 70% or more, and particularly preferably 90 to 100% from the viewpoint of improving the shape retention when used in butter creams.

The HLB of the emulsifier is preferably 2 or less, particularly 1.5 or less, from the viewpoint of shape retention and melting in the mouth.
The kind of emulsifier should just be used as a foodstuff, for example, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, glycerin organic acid fatty acid ester, those one kind or two You may add combining a seed | species or more.

  When the above-mentioned emulsifier is used in the present invention, the amount added is preferably 0.1 to 5% in the oil phase, more preferably 0.15 to 3%, particularly 0.2 to 1%, especially 0. It is preferably 3 to 0.5% in terms of mold retention, melting in the mouth and flavor.

  Furthermore, in the aspect of the present invention, an emulsifier having an HLB of 10 or more may be used from the viewpoint of improving the syrup absorbability during the production of butter creams and making the butter creams with a more watery feeling. The emulsifier is preferably a fatty acid ester-based nonionic emulsifier in which 90% or more of the constituent fatty acids are within a range of 12 to 18 carbon atoms as a hydrophobic group. The constituent fatty acids having 12 to 18 carbon atoms are more preferably 95% or more, particularly 97 to 100%, from the viewpoint of improving water absorption. Further, the number of carbon atoms of the constituent fatty acid is more preferably in the range of 14-18, particularly in the range of 16-18, 90% or more, further 95% or more, particularly 97-100%. It is preferable in terms of improvement. Specifically, the fatty acid having 12 to 18 carbon atoms is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid or the like. Furthermore, the content of the saturated fatty acid in the constituent fatty acid is preferably 50% or more, more preferably 70% or more, and particularly preferably 90 to 100% from the viewpoint of improving syrup absorption when used in butter creams.

The emulsifier of HLB 10 or more is more preferably 11 to 15, and 11 is particularly preferable from the viewpoint of improving syrup absorption.
The type of the emulsifier is not particularly limited as long as it can be used as food, and examples thereof include sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and glycerin organic acid fatty acid ester. Is preferred. Moreover, you may add combining those 1 type or 2 types or more.

  In the embodiment of the present invention, the method of adding the emulsifier of HLB10 or higher is to disperse in the oil phase used for butter creams, or to add the emulsifier after dispersing in part or all of the oil phase at the time of production. Either is fine. When the emulsifier is used, the amount added is preferably 0.05 to 3% in the oil phase, more preferably 0.05 to 2%, particularly 0.06 to 1%, particularly 0.07 to 0%. 0.5% is preferable from the viewpoint of improving syrup absorption and flavor.

  In the embodiment of the present invention, the method of adding the emulsifier is not particularly limited, but the oil phase used in producing the butter creams is shortened or margarine from the uniformity of the emulsifier and the ease of obtaining the effect of the emulsifier. It is preferable to dissolve or disperse.

In the embodiment of the present invention, the method for producing the butter cream is not particularly limited, but is exemplified below. The oil and fat is used as an oil phase, dissolved by heating, and various emulsifiers are dissolved or dispersed as necessary. This is quenched and kneaded with a botator, a combinator, a margarine processor, etc., and further aging (tempering) to shorten the water or oil-in-oil emulsion in oil (such as margarine) Is suitable as a raw material for butter creams, since moderate plasticity is obtained. In addition to the emulsifier, other oil-soluble additives such as tocopherol, fragrance, and colorant can be added to the oil phase.
To this oil phase in the form of shortening or margarine, a taste component, a water-soluble component or an aqueous phase containing this is added, and this is foamed or mixed so as not to cause foaming. Can be obtained.

In the case of margarine, the content of the aqueous phase is preferably 40 parts or less, more preferably 30 parts or less, with respect to 100 parts by mass of the oil phase (hereinafter simply referred to as “parts”). Further, it is preferably 25 parts or less, particularly 20 parts or less, and particularly preferably 10 to 15 parts from the viewpoint of emulsification stability and flavor. In this case, what is necessary is just to mix | blend so that the part except the water phase part in margarine may become the oil phase of the butter cream of this invention.
Various emulsifiers can be dissolved or dispersed in the aqueous phase, and salt, powdered milk, concentrated milk, flavor, flavoring ingredients, other water-soluble additives, and the like can be added.

  This oil phase and aqueous phase are emulsified with a paddle mixer, homomixer, homogenizer, etc., then quenched and kneaded with a botator, a combinator, a margarine processor, etc., and further ripened (tempering) to obtain a margarine form. be able to.

  The emulsifier used when the oil phase is in the form of margarine is not particularly limited as long as it can be used as food. Examples thereof include lecithin, glycerin fatty acid ester, sucrose fatty acid ester, and polyglycerin fatty acid ester.

  Examples of the water-soluble component and taste component that may be added when producing the butter creams of the present invention include, for example, saccharides in a crystalline state such as sugar, liquid saccharides such as syrup and syrup, milk such as powdered milk and condensed milk Products, eggs such as raw eggs and sweetened egg yolks, powdered egg yolks, cocoa products such as chocolate and cocoa powder, fruit jams, fruit juices, cheeses, nuts such as peanut paste, etc. It is not limited.

  Here, the butter creams are those obtained by imparting taste to fats and oils with sugars, etc., from non-aqueous systems such as sand cream to which powdered sugar such as sugar or powdered milk is added for shortening, syrup, condensed milk, etc. to margarine. Examples include, but are not limited to, water-containing butter cream added and foamed, and a sweetened margarine-like spread kneaded with sugars such as sugar so as not to foam.

  Examples of foods using these butter creams include, but are not limited to, various Western confectionery and confectionery products such as cakes, breads, shoes, biscuits, and cookies, and foods obtained by sandwiching, nappe, and pouring into breads. It is not something.

  When using saccharides for the butter creams of the present invention, it is preferable to blend 10 to 200 parts, further 20 to 160 parts, with respect to 100 parts of the oil phase from the viewpoint of flavor. Usable saccharides include glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol and other monosaccharides, disaccharides, trisaccharides, tetrasaccharides, Examples include pentasaccharides, hexasaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various chickenpox. Taste can also be imparted by sweeteners such as acesulfame potassium, sucralose, aspartame, etc., instead of sugars.

  Dairy products are preferably blended in an amount of 0 to 100 parts, more preferably 0 to 50 parts, with respect to 100 parts of the oil phase from the viewpoint of the balance of flavor. Examples of usable dairy products include powdered milk such as whole milk powder, skim milk powder, buttermilk powder, condensed milk such as sugar-free condensed milk and sweetened condensed milk, cow milk, cream and the like.

  The cacao is preferably blended in an amount of 0 to 100 parts, more preferably 0 to 50 parts, per 100 parts of the oil phase. There are no limitations on the type of cacao, such as chocolate, white chocolate, and cocoa powder.

[Preparation of fats and oils A, B and C]
The raw material fats and oils listed in Table 1 were blended so that the total amount was 3500 g, 7 g of sodium methylate was added as a catalyst, and random transesterification was performed at 80 ° C. for 30 minutes, followed by washing / decoloring / deodorizing according to a conventional method. To obtain oils and fats A, B and C.

[Preparation of fats and oils D, F and G]
After mixing the raw material fats and oils described in Table 1 and melting them at 80 ° C., they were decolorized / deodorized according to a conventional method to obtain fats and oils D, F and G.

[Preparation of fat E]
After blending the raw material fats and oils described in Table 1 to a total of 3500 g, adding 7 g of sodium methylate as a catalyst, and performing random transesterification at 80 ° C. for 30 minutes, 35 g of nickel catalyst and 3.5 g of methionine Was added with hydrogen and deodorized according to a conventional method to obtain an oil E.

(Preparation of hydrogenated oil)
6.0 g of nickel catalyst was used for each 3500 g of palm oil and rapeseed oil, and hydrogenation was performed until IV = 1. These were deodorized according to a conventional method to prepare two extremely hardened oils. Oil and fat I was made from palm oil as a raw material, and oil and fat I was made from rapeseed oil as a raw material.

  Table 1 shows the fatty acid composition and triglyceride composition of the prepared fats and oils AG. Table 2 shows the fatty acid composition and triglyceride composition of the fats and oils H and I obtained in “Preparation of hydrogenated oil”.

[Preparation of shortening]
Using the fats and oils A to G, the components shown in Table 3 were added, melted at about 80 ° C. to obtain a uniform fat and oil composition, and up to 15 ° C. using a chiller (emulsification kneader, Tama Seiki Kogyo Co., Ltd.). After cooling and aging (tempering) at 30 ° C. for 1 day, it was stored in a refrigerator (5 ° C.) for 1 day to obtain a shortened form of fat and oil that was a raw material for butter cream. Table 3 shows the composition of shortening, the amount of trans unsaturated fatty acid, and the amount of C14 and C20 saturated fatty acids.
The emulsifiers J, K, L and diacylglycerol (hereinafter referred to as “DAG”)-rich oils and fats used are as follows.
<Emulsifier>
J: Ryoto sugar ester S-170 (Mitsubishi Chemical Foods, Inc.): 70% of the constituent fatty acids are 18 and 30% fatty acids having 16 carbon atoms, HLB1
K: Ryoto sugar ester S-370 (Mitsubishi Chemical Foods, Inc.): 70% of the constituent fatty acids are fatty acids having 18 and 30% carbon atoms, and HLB3
L: Ryoto sugar ester S-1170 (Mitsubishi Chemical Foods Co., Ltd.): 70% of the constituent fatty acids are fatty acids having 18 and 30 carbon atoms and 16 carbon atoms, HLB11
<High oil content of DAG>
-A DAG content of 86% (Kao Corporation), 90% of the constituent fatty acids are fatty acids having 18 carbon atoms Table 4 shows the fatty acid composition of the DAG-rich oil and fat used.

[Evaluation of butter cream]
<Examples 1-17 and Comparative Examples 1-5>
Using the shortening obtained in Table 3, butter cream was prepared with the composition shown in Table 5 in accordance with the general procedure for producing butter cream. Evaluation of the “appearance”, “melt in mouth”, “flavor”, “shape retention”, “texture”, “syrup absorption” and “overall evaluation” of the obtained butter cream was performed according to the following criteria. However, “syrup absorption” was evaluated by adding syrup to the foamed shortening obtained in Table 3, regardless of the composition in Table 5. Table 5 shows the evaluation results of each item.

〔appearance〕
Visual observation was conducted with five professional panels, and the appearance after storage for 2 days at 30 ° C. after the production of butter cream was evaluated according to the evaluation criteria shown below. The evaluation results of the five specialist panels were summed, and 10 or more points were given as “◎”, 8-9 points as “◯”, 6-7 points as “Δ”, and 5 points or less as “x”. The scoring criteria are the same in the following evaluations of “melting in the mouth”, “flavor”, “shape retention”, “texture”, and “syrup absorption”. 2 points: The surface is smooth and glossy 1 point: The surface is slightly rough and not glossy 0 points: The surface is rough and cracks

[Melting mouth]
The food was eaten after being stored at 20 ° C. for 1 day after being manufactured by 5 professional panels, and the melting of the mouth was evaluated according to the evaluation criteria shown below.
2 points: good, no undissolved feeling 1 point: somewhat undissolved feeling 0 points: bad, undissolved feeling

[Flavor]
The food was eaten after being stored at 20 ° C. for 1 day after the production with 5 specialized panels, and the flavor was evaluated according to the following evaluation criteria.
2 points: good, fast flavor 1 point: slightly bad, slow flavor 0: bad, slow flavor

[Shape retention]
The temperature of the cream after production is adjusted to 20 ° C, put in a squeeze bag, squeezed into a petri dish with a chrysanthemum base, covered, and stored at 25 ° C for 3 days. Then, the artificial flower stability was evaluated by visual observation.
2 points: no shape change, good shape retention 1 point: some shape loss,
0 points: no shape retention, shape loss, oil stain

[Texture]
The food was eaten after being stored at 20 ° C. for 1 day after being manufactured by 5 professional panels, and the hardness of the texture was evaluated according to the evaluation criteria shown below.
2 points: just good texture hardness 1 point: slightly too hard texture or too soft 0 points: too hard texture or too soft

[Absorbing syrup]
The syrup-absorbing property is an index indicating how much syrup and other taste materials can be added when fats and oils are made into butter cream. The higher the syrup-absorbing property, the more auxiliary materials can be added, and the variety of taste and texture can be changed.
Evaluation was performed by foaming 300 g of the shortening listed in Table 3 to a specific gravity of 0.60 at 20 ° C., and adding 300 g of syrup (Nihon Shokuhin Kako Co., Ltd. “Himaltose Syrup MC-45 Brix 70”) in the same amount as the shortening. After that, it was added in 150 g increments up to 1.5 times, 2 times, 2.5 times, and 3 times, and the state change was evaluated according to the evaluation criteria shown below.
3 points: Stable by adding 3 times amount 2 points: Stable by adding 2.5 times amount Unstable by adding 3 times amount 1 point: Stable by adding 2 times amount, Stable by adding 2.5 times amount Unstable 0 point: Unstable or separated by adding double amount

〔Comprehensive evaluation〕
In each evaluation of appearance, mouth melting, flavor, shape retention, texture, and syrup absorption, ◎ is 3 points, ○ is 2 points, △ is 1 point, × is 0 point, and the following is the total score of 6 evaluations Judgment was made according to the criteria.
◎: 12 points or more ○: 9-11 points △: 6-8 points ×: 5 points or less

  From the results of Table 5, it was found that the butter creams of Examples 1 to 17 which are products of the present invention have a higher level than the butter creams of Comparative Examples 1 to 3 and 5. In particular, it was confirmed that all examples were excellent in shape retention. Moreover, although the comparative example 4 is generally good in evaluation, this uses oil E, which is a partially hardened oil containing a large amount of trans-unsaturated fatty acids, and is outside the scope of the present invention except for sensory evaluation. Among the oils that did not use the partially hardened oil, there were some oils that were excellent in either meltability or shape retention, but none of them were compatible. Further, in Examples 13 to 15, it was confirmed that the synergistic effect by the emulsifier of HLB 10 or more has an excellent syrup-absorbing property, and in Examples 12 to 14, the mouth melting was further improved by diacylglycerol.

Claims (7)

Butter creams containing 25 to 90% by mass of an oil phase containing fats and oils X satisfying the following (1) and (2) :
(1) In the constituent fatty acids of fats and oils, trans-type unsaturated fatty acids are 5 mass% or less, saturated fatty acids having 14 or less carbon atoms are 25 to 60 mass%, and saturated fatty acids having 20 or more carbon atoms are 1 mass% or less ( 2) Among triglycerides in fats and oils, the mass ratio of triglycerides (component a) having a total fatty acid number of 40 or less and triglycerides having a total fatty acid number of 42 to 48 (component b) is a / b = 0.2-1
In the oil phase, a fat or oil having a diacylglycerol content of 60% by mass or more is contained so that diacylglycerol is 2.5 to 5% by mass in the oil phase,
The oil phase contains 0.2 to 1% by mass of a fatty acid ester nonionic emulsifier whose HLB is 1.5 or less and 90% by mass or more of the constituent fatty acids are in the range of 12 to 18 carbon atoms. ,
The oil phase contains 0.07 to 0.5% by mass of a fatty acid ester nonionic emulsifier having an HLB of 10 or more and 90% by mass or more of the constituent fatty acids within the range of 12 to 18 carbon atoms. Butter cream.   Among the triglycerides of the fats and oils in the oil phase, the mass ratio of the component a and the component b to the triglyceride (component c) having 50 to 54 total carbon atoms of the constituent fatty acid is c / (a + b) = 0.05 to 0. The butter cream according to claim 1, which is .7. Oil Y satisfying the following (3) and (4) in the oil phase:
(3) Saturated fatty acids are 95% by mass or more and fatty acids having 20 or more carbon atoms are 5% by mass or less in the constituent fatty acids of the fats and oils (4) Among the triglycerides in the fats and oils, the total carbon number of the constituent fatty acids is 50 to 54 The butter cream according to claim 1 or 2, wherein the ratio of triglyceride (component c) is 80% by mass or more.   The butter cream according to any one of claims 1 to 3, wherein the oil phase contains 70% by mass or more of the fat X.   The butter cream according to claim 3, wherein the oil phase contains 5% by weight or less of fat and oil Y.   The butter cream according to any one of claims 1 to 5, wherein the fat X is obtained by transesterification of a lauric fat and a non-lauric fat. The foodstuff using the butter cream described in any one of Claims 1-6 .