JP5444972B2 - Oil composition for whipped cream - Google Patents

Description

  The present invention is a low-oil whipped cream oil and fat composition that can produce a whipped cream that is excellent in emulsion stability and melts well even under low temperature conditions, particularly under conditions where the temperature during distribution changes. About.

Conventionally, it is known to use vegetable creams (oil-in-water emulsions) produced using vegetable oils and fats as whipped creams used in confectionery and cooking. Since vegetable cream has the advantage of being excellent in stability and being manufactured at a relatively low cost compared to fresh cream obtained from raw milk, its consumption is large.
About the whipped cream produced from this vegetable cream, the whipped cream in a foamed state is circulated by freezing, the whipped cream in a foamed state is circulated at room temperature, or the state of the cream before foaming There are things that can be distributed in a short time after foaming, etc., and the requirements for the taste of the cream, melting in the mouth, foaming performance are quite different depending on the distribution mode even though it is the same whipped cream ing. The composition of the cream is completely different depending on whether or not it is circulated in the state of whipped cream, and further, depending on the temperature at which it is circulated. This is because the whipped cream is foamy and it is difficult to keep the shape for a long time. In addition, there is a problem that bacteria are likely to propagate at room temperature.
For example, in a normal temperature circulation type whipped cream, by using a relatively high melting point oil and fat such as triglyceride having a high carbon number (for example, a total carbon number of 50 to 62), or maintaining the shape retention at normal temperature, A large amount of water tanks are used to suppress shape retention and bacterial growth (see, for example, Patent Document 1).
As a fat and oil composition for producing frozen whipped cream to be frozen and distributed after foaming, a whipped cream for freezing having good shape retention after thawing is obtained by using a palm kernel oil fractionation high melting point part. It has been reported that it can be manufactured (see Patent Document 2).

JP 2007-282535 A JP 2006-304713 A

The present invention is an oil-in-water emulsified oil / fat composition for whipped cream that is circulated at a low temperature (5 to 10 ° C.) in the state of an oil-in-water emulsified oil / fat composition, and has excellent foaming properties and meltability in the mouth. It aims at providing the oil-and-fat composition for manufacturing the composition which has stability also with respect to a temperature change, and this oil-in-water type emulsified oil-and-fat composition.
The present invention also provides an oil-in-water emulsified oil / fat composition for whipped cream, which has a low oil content (30-42% oil content) and is excellent in stability against temperature changes during distribution, and the production of such a composition. It aims at providing an oil-and-fat composition.

As a result of studies conducted in view of the above points, the inventors of the present invention are oil and fat compositions for whipped cream containing at least two types of oil and fat components, wherein (A) the first oil and fat is from a palm core fractionated oil high melting point portion. (B) The second fat / oil is a fat / oil obtained by random transesterification of coconut oil, a fat / oil obtained by random transesterification of a mixed oil of coconut oil and other fat / oil, and a mixed oil of palm kernel oil and other fat / oil. A fat and oil selected from the group consisting of a transesterified oil and a liquid oil, and (C) the triglyceride content of C50 is 2% by mass or less with respect to 100% by mass of the total triglyceride of the oil and fat composition; And the rising melting | fusing point of an oil-fat composition obtained the knowledge that the said objective can be achieved by using the said oil-fat composition which is fats and oils of 31 degrees C or less, and came to complete this invention.

  In the present specification, “whipped cream” means a foamed oil-in-water emulsified oil / fat composition (foamed cream-like composition). The “oil-in-water emulsified oil / fat composition for whipped cream” means a creamy oil-in-water emulsified oil / fat composition before foaming. “Oil composition for whipped cream” means “oil composition used for producing an oil-in-water emulsified oil composition for whipped cream”.

That is, the present invention is an oil / fat composition for whipped cream comprising at least two types of oil / fat components, wherein (A) the first oil / fat comprises a palm core fractionated oil high melting point part, and (B) the second oil / fat. However, oil obtained by random transesterification of coconut oil, oil obtained by random transesterification of mixed oil of coconut oil and other oils, oil obtained by random transesterification of mixed oil of palm kernel oil and other oils, liquid oil, The oil composition is selected from the group consisting of palm kernel oil, and (C) the triglyceride content of C50 is 5% by mass or less with respect to 100% by mass of the total triglyceride of the oil composition. Such an oil / fat composition can produce an oil-in-water emulsified oil / fat composition for whipped cream that has excellent emulsification stability without increasing viscosity or water separation even when stored at a low temperature of about 5 ° C. It is possible to produce a whipped cream having excellent flower-forming properties and foaming properties.
Moreover, the trans fatty acid content is 7% by mass or less, more preferably 3% by mass or less, and still more preferably 1% by mass or less with respect to the total constituent fatty acid mass of the oil / fat in the oil / fat composition.

According to the present invention, an oil-in-water emulsified oil / fat composition for whipped cream capable of producing a whipped cream that has excellent emulsification stability with respect to temperature changes that are likely to occur during low-temperature circulation, and that is excellent in mouth melting, flower-forming properties, foaming properties, etc. Is provided.
In particular, the oil-in-water emulsified oil / fat composition for whipped cream of the present invention has high heat shock resistance, and resists temperature change during distribution and exhibits emulsification stability. In order to achieve this, it provides a very superior commercial value compared to conventional products.

<Oil composition for whipped cream>
The whipped cream oil / fat composition of the present invention is a whipped cream oil / fat composition containing at least two types of oil / fat ingredients, wherein (A) the first oil / fat comprises a palm core fractionated oil high melting point part, (B ) The second oil / fat was obtained by random transesterification of palm oil, oil / fat obtained by random transesterification of a mixed oil of palm oil and other oils, and random transesterification of a mixed oil of palm kernel oil and other oils / fats. An oil or fat selected from the group consisting of oil and fat, liquid oil, and palm kernel oil, and (C) the triglyceride content of C50 is 5% by mass or less with respect to 100% by mass of the total triglyceride of the oil and fat composition, And the rising melting | fusing point of an oil-fat composition is 31 degrees C or less, It is characterized by the above-mentioned.

In preparing an oil-in-water emulsified oil / fat composition from the whipped cream oil / fat composition of the present invention, milk fat can be added to the oil phase part as described later. The term “oil composition for cream” or “oil composition” means an oil composition composed of vegetable oils (ie, fats and oils excluding milk fat) unless otherwise specified.
The mass of the oil / fat composition for whipped cream (vegetable oil / fat) of the present invention is 30-100% by mass, preferably 50-100% by mass, based on the total mass of the oil / fat (total mass of vegetable oil / fat and milk fat). is there. If there is too much milk fat, artificial flower property will worsen and it will become rough easily.

(1) 1st fats and oils In the fats and oils composition of this invention, 1st fats and oils consist of a palm core fractionation oil high melting | fusing point part. "Palm kernel fractionation high melting point part" means a high melting point part obtained by dividing palm kernel oil into a high melting point part and a low melting point part by a fractionation method such as natural fractionation, solvent fractionation, and surfactant fractionation. (Fractionation yield is 30-50%). The melting point range of the high melting point portion is preferably 28 to 35 ° C, more preferably 29 to 34 ° C, and further preferably 30 to 33 ° C.
It is preferable that 1st fats and oils are contained in the range of 20-80 mass% with respect to the mass of an oil-fat composition, It is more preferable that it is contained in the range of 30-80 mass%, 40-70 mass% More preferably, it is in the range.
If the amount of the first oil / fat is decreased, the waist during whipping is weakened and the emulsion stability tends to be lowered, which is not preferable.

(2) Second oil and fat The second oil and fat is
(i) fats and oils obtained by random transesterification of coconut oil,
(ii) oils and fats obtained by random transesterification of a mixed oil of coconut oil and other oils and fats,
(iii) Oils and fats obtained by random transesterification of a mixed oil of palm kernel oil and other oils and fats,
(iv) liquid oil, and
(v) selected from the group consisting of palm kernel oil. You may select and mix 2 or more types of 2nd fats and oils from the said fat group.

Furthermore, it is preferable to use fats and oils whose rising melting point is 31 ° C. or less as the second fats and oils. This is because when an oil having a higher melting point than this is used as the second oil, the rising melting point of the entire oil and fat composition is increased, and the melting of the whipped cream is worsened.
More preferably, the stearic acid content of the second fat is 9% by mass or less. This is because mixing such oil and fat with the first oil and fat improves the melting of the whipped cream.

(A) Using fat and oil consisting of the high melting point part of palm kernel fractionated oil as the first fat, and (B) Using fat and oil selected from these groups as the second fat and oil, (C) All of the fat and oil composition By using an oil or fat composition in which the triglyceride content of C50 is 2% by mass or less with respect to 100% by mass of triglyceride and the rising melting point of the oil or fat composition is 31 ° C. or less, the foaming property and melting in the mouth are excellent. And the oil-in-water type emulsified oil-fat composition which has stability also with respect to the temperature change at the time of distribution | circulation can be obtained.
It is preferable that 20-70 mass% of 2nd fats and oils are contained with respect to the mass of an oil-fat composition.

From the viewpoint of melting in the mouth and heat shock, the second fat is more preferably transesterified oil of lauric fat or oil and medium-chain fatty acid triglyceride, and most preferably (i) fat obtained by random transesterification of coconut oil.
However, (i) when the amount of fats and oils obtained by random transesterification of coconut oil increases, the waist during whipping becomes weak and the emulsification stability tends to deteriorate.

The other fats and oils in the (ii) oil and fat obtained by random transesterification treatment of a mixed oil of coconut oil and other fats and oils are selected from the group consisting of a highly hardened oil of hay rapeseed rapeseed oil, a palm fractionated oil high melting point part, and a medium chain fatty acid triglyceride. It is preferable.
The ratio (mass ratio) of coconut oil and other fats and oils in the fat and oil obtained by randomly transesterifying the mixed oil of coconut oil and other fats is preferably 50:50 to 100: 0, : 50 to 90:10 is more preferable, and 80:20 to 90:10 is more preferable.
In addition, in the above (ii) oil and fat obtained by random transesterification of a mixed oil of coconut oil and other oils and fats, when the other oil or fat is an extremely hardened oil of Hyelin rapeseed oil or a palm fractionated oil high melting point part, The ratio (mass ratio) of the oil and other fats is preferably 80:20 to 100: 0, and more preferably 85:15 to 95: 5. If the amount of the highly hardened oil of the hay rapeseed oil or the high melting point part of the palm fractionated oil is increased, the meltability in the mouth deteriorates, which is not preferable.

  In addition, when the other fat / oil is a medium-chain fatty acid triglyceride in the fat / oil obtained by random transesterification of the mixed oil of the coconut oil and the other fat / oil (ii), the ratio (mass ratio) of the coconut oil and the other fat / oil. ) Is preferably 50:50 to 95: 5, and more preferably 70:30 to 95: 5. However, since medium chain fatty acid triglycerides are relatively expensive, it is not preferable to use them in large quantities.

(Iii) Other fats and oils in the oil obtained by random transesterification of a mixed oil of palm kernel oil and other fats and oils are selected from the group consisting of a highly hardened oil of Hyelsin rapeseed oil, a high melting point part of palm fractionated oil, and a medium chain fatty acid triglyceride It is preferred that
The ratio (mass ratio) of palm kernel oil and other fats and oils in the fat and oil obtained by random transesterification of the mixed oil of palm kernel oil and other fats is preferably 50:50 to 95: 5. 80:20 to 90:10 is more preferable.

  The method of transesterification of fats and oils can be performed by a method known in the art. Examples of transesterification include random (non-selective) transesterification methods and selective (directed) transesterification methods (reference documents: Kosaku Yasuda, Ryoichiro Fukunaga, Nobuya Matsui, Masao Watanabe, new edition oil and fat products) In the present invention, a random transesterification reaction method is preferred. Random transesterification can be performed, for example, according to a chemical method in which transesterification is performed using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is performed using non-selective lipase or the like as a catalyst. In particular, it is more preferable to perform a random transesterification reaction by a chemical method because it is simple.

In this specification, (iv) liquid oil means an oil whose SFC (solid fat content: measured according to the standard fat analysis method (2.2.9-2003 solid fat content NMR method)) is 0 at 5 ° C. . Specifically, rice oil, olive oil, safflower oil, soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil, and medium chain Examples include fatty acid triglycerides. Preferably, rice oil, rapeseed oil, and medium chain fatty acid triglyceride are mentioned, More preferably, rice oil and medium chain fatty acid triglyceride are mentioned.
In the present specification, the medium-chain fatty acid triglyceride is a synthetic fat / oil synthesized from a fatty acid and glycerin, and means a fat / oil having a fatty acid composition of C-8 and C-10. The ratio of C-8 to C-10 is preferably about 100: 0 to 50:50.

  In the present specification, “curing” is to saturate unsaturated fatty acids by hydrogenation. In addition, “extreme curing” is to completely saturate unsaturated fatty acids 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 “Actual edible oil production” (authored by Takaaki Miyagawa, Yuki Shobo, first edition issued on July 5, 1988).

(3) Triglyceride composition and fatty acid composition of oil / fat composition The triglyceride content of C50 is 2% by mass or less with respect to 100% by mass of the total triglyceride of the oil / fat composition of the present invention. This is because if a large amount of C50 triglyceride is contained, the heat shock stability may deteriorate. Preferably, the C50 triglyceride is 1% by mass or less.
Moreover, it is preferable that the stearic acid content with respect to 100 mass% of all fatty acids of the oil-fat composition of this invention is 1 mass% or more and 4 mass% or less. When the amount of stearic acid is more than 5% by mass, the melting of the whipped cream is reduced. One of the causes is considered to be an increase in high melting point glycerides such as tristearyl glyceride which lowers the melting in the mouth.
Moreover, it is preferable that C32 + C34 triglyceride content with respect to 100 mass% of all the triglycerides of the oil-fat composition of this invention is about 7-16 mass%. The reason is unclear, but if the triglyceride content of C32 to C34 is more than 16% by mass, heat shock resistance may be reduced or the waist during whipping may be weakened.

In the present specification, the fatty acid composition of the oil / fat composition means a value measured according to a standard oil / fat analysis method (provisional 17-2007 trans fatty acid content capillary gas chromatograph method). In the reference oil analysis, for example, a gas chromatography apparatus manufactured by Shimadzu Corporation, GC-2010, and a column manufactured by SUPELCO, SP-2560 can be used.
In the present specification, the triglyceride composition is measured according to the standard fat and oil analysis method (2.2.6.1-1996 triacylglycerol composition (gas chromatographic method)).

(4) Rising melting point of oil and fat composition The rising melting point of the oil and fat composition of the present invention is 31 ° C or lower. If the temperature is higher than this, the melting of the mouth becomes worse.

(5) 3rd fats and oils In the fats and oils composition of this invention, the triglyceride content of C50 is 2 mass% or less with respect to 100 mass% of all the triglycerides of (C) fats and oils composition, and an increase in fats and oils composition As long as the condition that the melting point is 31 ° C. or lower is satisfied, a third fat different from the second fat may be further added.
Furthermore, when adding 3rd fats and oils, it is preferable that 1st fats and oils are contained at least 50 mass% with respect to the amount of fats and oils composition substances.
It is preferable that 3rd fats and oils are included in the range of 20 mass% or less with respect to the amount of fats and oils composition substance, It is more preferable that it is 10 mass% or less, It is still more preferable that it is 7 mass% or less.
More specifically, as the third fats and oils, Hyershin rapeseed oil extremely hardened oil (rising melting point 60 ° C), palm kernel fractionated oil high melting point extremely hardened oil (rising melting point 36 ° C), rapeseed hardened oil (rising melting point 23 ° C) ) And fats selected from.

<Oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat composition of the present invention comprises an aqueous phase part and an oil phase part, and includes the above-described oil / fat composition for whipped cream in the oil phase part. The mass ratio of the water phase part and the oil phase part can be appropriately set in order to produce a whipped cream, but is usually about 80:20 to 50:50.
The oil phase part may contain only the oil and fat composition for whipped cream of the present invention as an oil or fat, and may further contain milk fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like. Hereinafter, when the oil and fat composition for whipped cream of the present invention described above is particularly distinguished from milk fat, it is also referred to as “vegetable oil and fat composition”.
The mixing ratio of the milk fat and the vegetable oil composition can be changed within a range of 0: 100 to 70:30 in terms of the mass ratio of the milk fat: the vegetable oil composition. If it is in the said range, a whipped cream can be manufactured, without impairing effects, such as emulsification stability of a vegetable oil-fat composition, mouth melting, artificial flower property, and foaming property.

The oil-in-water emulsified oil / fat composition of the present invention can be produced by a general production method. When a typical method is described, the emulsifier to be used is a lipophilic raw material (oil / fat for whipped cream of the present invention). The oil phase part is prepared by adding to part or all of the composition and dissolving or dispersing. Examples of such emulsifiers include low emulsifiers having a low HLB among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. Any of these may be used in appropriate combination.
Moreover, when using milk fat derived from butter oil, butter, fresh cream, milk or the like, these are heated and melted as necessary to prepare and use an oil phase product. The oil phase part containing milk fat and the oil phase part containing the oil composition for whipped cream of the present invention consisting of the above-described vegetable oil may be added after being mixed in the aqueous phase part, and each may be added. Also good.

Next, in the aqueous phase, sodium caseinate, skim milk powder, saccharides and sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, thickening as necessary Prepare by adding polysaccharides, fragrances, etc.
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.

These oil phase part and water phase part are heated from 60 ° C. to 80 ° C. and mixed to perform preliminary emulsification. After preliminary emulsification, the mixture is homogenized by a homogenizer, sterilized by a batch sterilization method, a UHT sterilization method using an intermediate heating method or a direct heating method, homogenized again by a homogenizer, cooled and aged.
In the oil and fat composition of the present invention, saccharides may be blended for the purpose of adjusting sweetness and viscosity. Examples of the saccharide include starch syrup, powdered potato, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are blended in combination as appropriate.

<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 prepared by melt mixing or the like. Arbitrary additives such as emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester and glycerin fatty acid ester are added to the oil and fat composition and mixed to prepare an oil phase.
On the other hand, as an aqueous phase part, after adding arbitrary additives, such as sodium metaphosphate, thickening polysaccharide, milk protein, to water, these are disperse | distributed and an aqueous phase is prepared.
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 and fat preparation method The contents of the oil and fat used in the following examples are shown.

The fats and oils described in the above table were obtained as follows.
Fat and oil A: The fat and oil A was obtained by decoloring and deodorizing the high melting point portion (increased melting point 32 ° C.) obtained by dividing the palm kernel oil into the high melting point portion and the low melting point portion by a natural separation method.
-Transesterified oil and fat 1 ... A non-selective transesterification reaction was carried out at 90 ° C for 30 minutes using 0.12% sodium methylate as a catalyst for palm oil, and decolorized and deodorized to obtain a transesterified oil and fat 1. .
・ Transesterified fats and oils 2 ... Decolorized and deodorized by a non-selective transesterification reaction at 90 ° C for 30 minutes using 0.12% sodium methylate as a catalyst of 85% coconut oil and 15% fat F To obtain a transesterified oil 2.
-Transesterified oil and fat 3 ... A mixed oil of 90% palm kernel oil and 10% fat F is used as a catalyst with 0.12% sodium methylate, and a non-selective transesterification reaction is performed at 90 ° C for 30 minutes to remove the color. Deodorization was performed to obtain a transesterified oil 3.

・ Transesterified oils and fats 4 ... Non-selective transesterification reaction at 90 ° C for 30 minutes using a mixed oil of 85% coconut oil and 15% palm fraction oil high melting point 0.12% sodium methylate Decolorization and deodorization were carried out to obtain a transesterified oil 4.
・ Transesterified fats and oils 5 ... Mixed oil of 55% coconut oil and 45% medium-chain fatty acid triglyceride (fatty acid composition C8 = 99%, C10 = 1%) with 0.12% sodium methylate as catalyst, 90 ° C For 30 minutes, a non-selective transesterification reaction was carried out, and decolorization and deodorization were carried out to obtain a transesterified oil and fat 5.
・ Transesterified oils and fats 6 ... A non-selective transesterification reaction is carried out at 90 ° C for 30 minutes using 0.12% sodium methylate as a catalyst in a mixed oil of 75% palm kernel oil and 25% palm extremely hardened oil. , Decolorization and deodorization were carried out to obtain a transesterified oil 6.

Fats and oils B: Palm kernel oil was decolorized and deodorized to obtain fats and oils B.
Fats and oils C: Medium chain fatty acid triglycerides (fatty acid composition C8 = 75%, C10 = 25%) were decolorized and deodorized to obtain fats and oils C.
-Oil D: Rice oil was decolorized and deodorized to obtain oil D.
・ Oil E ... Decolorized and deodorized coconut oil to obtain oil E.
・ Oil F ... Hyelin rapeseed oil was subjected to extreme curing treatment, decolorized and deodorized to obtain oil F.
Fats and oils G: Fats and oils A were subjected to extreme curing treatment, and decolorized and deodorized to obtain fats and oils G.
Fats and oils H: Rapeseed oil was cured to an iodine value of 83, decolorized and deodorized to obtain fats and oils H (melting point 23 ° C.).
・ Oil I: Oil and fat I was obtained by decolorizing and deodorizing the low melting point part (IV57) of the palm fraction.

Examples 1-15 and Comparative Examples 1-7
Preparation of oil-in-water emulsified oil / fat composition Using each oil / fat described in Table 1, an oil / fat composition was prepared with the formulation described in Tables 2 to 4.

36.38% by mass of each fat and oil listed in Tables 2 to 4 (% by mass with respect to the total mass of the emulsified oil and fat composition, hereinafter the same) is dissolved by heating, 0.23% by mass of soybean lecithin, saturated acid monoglyceride (palmitic acid monoglyceride) ) 0.19% by mass, 0.15% by mass of sucrose fatty acid ester (HLB = 1) and 0.05% by mass of sorbitan fatty acid ester were added and melted to prepare an oil phase.
On the other hand, 56.80% by mass of water, 6.00% by mass of skim milk powder, 0.10% by mass of sodium metaphosphate, and 0.10% by mass of sucrose fatty acid ester (HLB = 11) were added and dispersed to disperse the aqueous phase. Prepared.
The oil phase and the aqueous phase were mixed, pre-emulsified at 65 ° C., and homogenized under a pressure of 80 kg / cm ² . Next, the mixture was sterilized by heating at 75 ° C., homogenized under a pressure of 20 kg / cm ² , and cooled to obtain a creamy oil-in-water emulsified oil / fat composition. The composition was then cooled and aged overnight at 5 ° C.

Example 16
An oil-in-water emulsified oil / fat composition was prepared in the same manner as in Example 1 except that the amount of oil was 31.38% by mass and the amount of water was changed to 61.80% by mass.

Example 17
An oil-in-water emulsified oil / fat composition was prepared and evaluated in the same manner as in Example 1 except that the amount of oil and fat was 41.38% by mass and the amount of water was changed to 51.80% by mass.

Example 18
The oil-in-water type emulsified oil / fat compositions of Examples 18 to 20 were prepared as follows and evaluated in the same manner as in Example 1.
25.47% by mass of the oil and fat described in Example 2 (mixed fat / oil of fat A and transesterified oil 1) was dissolved by heating, 0.23% by mass of soybean lecithin, 0.19 of saturated acid monoglyceride (palmitic acid monoglyceride). Oil phase-1 was prepared by adding mass% and sorbitan fatty acid ester 0.05 mass% and melting.
Unsalted butter (milk fat content 83%) 13.64% by mass (milk fat content 30% with respect to the total fat mass) was heated and dissolved to prepare oil phase-2.
On the other hand, 54.07% by mass of water, 6.00% by mass of skim milk powder, 0.10% by mass of sodium metaphosphate, and 0.10% by mass of sucrose fatty acid ester (HLB = 11) were added and dispersed to disperse the aqueous phase. Prepared.
While stirring the aqueous phase, oil phase-1 and oil phase-2 were sequentially added and mixed, pre-emulsified at 65 ° C., and homogenized under pressures of 60 kg / cm ² and 40 kg / cm ² . Subsequently, it heat-sterilized at 75 degreeC, it cooled and the cream-like oil-in-water type emulsified oil-fat composition was obtained. The composition was then cooled and aged overnight at 5 ° C.

Examples 19 and 20
Two types of oil phase-1 were prepared in the same manner as in Example 18 using 18.19 mass% and 25.47 mass% of the fats and oils described in Example 2 (mixed fats and oils of fat A and transesterified fat 1), respectively.
Unsalted butter (milk fat content 83%) was 22.74% by mass (milk fat content 50% with respect to the total fat mass) and 31.83 mass% (milk fat content 70% with respect to the total fat mass). Two types of oil phase-2 were prepared by heating and dissolving.
The aqueous phase was prepared as in Example 18.
In the same manner as in Example 18, the oil phase-1, the oil phase-2, and the aqueous phase were mixed to obtain the creamy oil-in-water emulsified oil / fat compositions of Examples 19 and 20.

Viscosity oil-in-water emulsified oil / fat composition is allowed to stand at 5 ° C. overnight and aged, and 500 g of oil-in-water emulsified oil / fat composition is put into a 500 ml beaker, and a B-type viscometer (BROOK FIELD Viscometer LVT), spindle 2 and speed 30.

Whip time 50 g of sugar was added to 500 g of an oil-in-water emulsified oil / fat composition (cream), temperature-controlled at 5.0 ° C., and whipped at a speed of 2 with a Hobart mixer until 8 minutes standing. 8 minutes standing whipped cream was further handed to 10 minutes (hardness 140-170). The time required for whipping (time until 10 minutes) was described.

Volume increase rate (%) after overrun whip (10 minutes). However, the volume increase rate is expressed by the formula: ((a) (weight of a certain volume of water−weight of cream after whipping of the same volume as water) / (b) (weight of cream after whipping of the same volume as water) ) × 100.

Put oil-in-water emulsified oil composition which was hardness whipping (cream) to 45.5ml container, micro penetrometer meter: RIGOSHA made of PENETRO METER use, use the circle Sui (1g), the circle Sui to the flat in the cream The penetration was measured (unit: 1/10 mm).

Artificial flower evaluation Whipping, stretching, luster and roughness when whipped cream (10 minutes standing) was packed in a triangular bag and squeezed were evaluated according to the following five criteria.
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad

Next day return test Whipped cream (10 minutes standing) was packed in a triangular bag, squeezed into a 500 ml beaker and placed at 5.0 ° C. overnight, overrun and hardness of the next day were measured, and water separation was evaluated.

Water separation evaluation Whipped cream (10 minutes standing) was packed in a triangular bag, squeezed into a 500 ml beaker, placed at 5.0 ° C. overnight, and the amount of water separation was evaluated visually according to the following five criteria.
5 ... No 4 ... Slightly 3 ... Normal 2 ... Slightly 1 ... Very many

Heat shock test About 150 g of the oil-in-water emulsified oil / fat composition before whipping was put 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.
B-type viscometer: No. 3 rotor The viscosity after 5 minutes was measured at a speed of 30. Or when it became 4000 mPa * s or more within 5 minutes, the time was shown (In Table 1, the time was shown in parenthesis).
Rion: The viscosity after 5 minutes was measured with a No. 3 rotor. Or when it became more than 10 dPa * s within 5 minutes, the time was shown.

Mouth melting evaluation panelists evaluated the mouth melting according to the following criteria by actually eating whipped cream (10 minutes standing).
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad

The analysis method of the oil and fat composition was performed by the following method.
-Fatty acid composition, trans fatty acid content Measured according to the standard fat analysis method (provisional 17-2007 trans fatty acid content capillary gas chromatographic method).
The gas chromatography system is GC-2010, manufactured by Shimadzu Corporation. The column is SP-2560 manufactured by SUPELCO.
・ SFC (solid fat content)
Measured according to the standard fat analysis method (2.2.9-2003 solid fat content NMR method).
-Rising melting point Measured according to the standard fat and oil analysis method (2.2.4.2-1996 melting point rising melting point).
・ Triglyceride composition Reference oil analysis method (2.2.6.1-1996 Triacylglycerol composition (gas chromatographic method)

  The said evaluation result was shown to Tables 5-8. In each table, “%” means mass%.

As is apparent from the results in each table, the oil-in-water emulsified oil / fat composition produced from the oil / fat composition of the present invention is particularly good in a heat shock test, and the whipped cream produced from the oil / fat composition of the present invention. The artificial flowering property and meltability in the mouth were also very good (Examples 1 to 15).
Moreover, the same effect was produced even when the total amount of fats and oils in the emulsified fat and oil composition was changed.

On the other hand, when the palm core fractionation oil high melting point part which is the first fat or oil was used alone, the flower-forming property was poor, and in the heat shock test, it was 1440 cp at the time of measuring the B-type viscometer and was not stable ( Comparative Example 1).
When the fat and oil obtained by subjecting the coconut oil, which is the second fat and oil, to the random transesterification, was used alone, the flowering property was poor, water separation was observed, and the emulsion stability was poor (Comparative Example 2).

When the extremely hardened oil of fat A was used alone, the rising melting point of the fat composition was 36 ° C. In this case, melting in the mouth is poor and the commercial value is low (Comparative Example 3).
In the case of using an oil and fat composition using a fat and oil obtained by random transesterification of 75:25 mixed oil of palm kernel oil and palm extremely hardened oil as the second oil and fat, and having an ascending melting point of 32 ° C. In addition, all of the artificial flower property, the emulsion stability, and the mouth melting were bad (Comparative Example 4).

When the palm fractionation low melting point part (IV57) is used as the second oil or fat, C50 is 9% by mass in the triglyceride composition of the oil or fat composition, and it is 23 s until reaching 4000 cp when measuring the B-type viscometer. Resistance was extremely low (Comparative Example 5).
When the transesterified untreated coconut oil was used as it was as the second fat, the heat shock test showed 900 cp when measured with a B-type viscometer and was not stable (Comparative Example 6). When the coconut oil subjected to the transesterification treatment of Example 3 was used, a very stable result was shown in the heat shock test, and the coconut oil transesterification treatment was performed instead of the coconut oil as the second fat. It has not been reported in the past that such excellent stability can be obtained by using the fats and oils used, and supports the remarkable effect of the present invention.

  When oil and fat subjected to random transesterification treatment of palm oil is used as the second oil and fat, and the palm fraction low melting point part (IV57) is used as the third oil and fat, C50 is 9 mass in the triglyceride composition of the oil and fat composition. It was 4 m52 s until reaching 4000 cp at the time of measuring the B-type viscometer, indicating that there was no heat shock resistance (Comparative Example 7).

  From the above results, the oil-in-water emulsified oil / fat composition produced from the oil / fat composition for whipped cream according to the present invention has a good balance in emulsification stability (particularly heat shock resistance), mouth melting at the time of whipped cream production, and flowering ability. It can be seen that the composition is excellent.

Claims (11)

An oil / fat composition for whipped cream comprising at least two types of oil / fat ingredients, wherein (A) the first oil / fat consists of a high melting point part of palm kernel fractionated oil, and (B) the second oil / fat randomly adds palm oil. fat was transesterified processing, palm oil and other fats and oils were randomized transesterification process oil mixture of oil, palm kernel oil and other fats and oils were randomized transesterification process oil mixture of oil, and medium-chain triglycerides or Ranaru group (C) The triglyceride content of C50 is 2% by mass or less with respect to 100% by mass of the total triglyceride of the oil / fat composition, and the rising melting point of the oil / fat composition is 31 ° C. or less. The said fats and oils composition which is fats and oils. (B) The second fat is
(i) fats and oils obtained by random transesterification of coconut oil,
(ii) Fats and oils obtained by random transesterification of a mixed oil of coconut oil or palm kernel oil and other fats and oils (however, the other fats and oils are selected from the group consisting of highly hardened oils of Haieru rapeseed oil or medium-chain fatty acid triglycerides) ),as well as
(iii) Medium chain triglyceride
The fat composition according to claim 1, wherein the fat composition is selected from the group consisting of: The composition of Claim 1 or 2 which contains 1st fats and oils in the range of 20-80 mass% with respect to the amount of fats and oils composition substance. (C) The composition as described in any one of Claims 1-3 whose stearic acid content with respect to 100 mass% of all the fatty acids of an oil-fat composition is 1 mass% or more and 4 mass% or less. Furthermore, the composition as described in any one of Claims 1-4 which contains 3rd fats and oils in the range of 20 mass% or less with respect to the amount of fats and oils composition substances. An oil-in-water emulsified oil / fat composition comprising an aqueous phase part and an oil phase part, wherein the oil phase part comprises the oil / fat composition according to any one of claims 1 to 5 . The oil-in-water emulsified oil / fat composition according to claim 6 , wherein the mass of the oil phase part relative to the amount of the oil-in-water emulsified oil / fat composition is 30% to 42%. The oil-in-water emulsified oil / fat composition according to claim 6 or 7 , wherein the oil phase part further contains milk fat. The mass ratio of the fat and oil composition according to any one of claims 1 to 5 is in the range of 0: 100 to 70:30, and any one of claims 6 to 8 is characterized. The oil-in-water emulsified oil / fat composition described in 1. Use of the oil-in-water emulsified oil / fat composition according to any one of claims 6 to 9 in the production of whipped cream. It claims 6-9 or whipped cream prepared with an oil-in-water emulsified oil composition according to one of.