JP5445838B2 - Oil composition for cream - Google Patents
Oil composition for cream Download PDFInfo
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- JP5445838B2 JP5445838B2 JP2009239008A JP2009239008A JP5445838B2 JP 5445838 B2 JP5445838 B2 JP 5445838B2 JP 2009239008 A JP2009239008 A JP 2009239008A JP 2009239008 A JP2009239008 A JP 2009239008A JP 5445838 B2 JP5445838 B2 JP 5445838B2
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- 239000000203 mixture Substances 0.000 title claims description 103
- 239000006071 cream Substances 0.000 title claims description 73
- 239000003921 oil Substances 0.000 claims description 148
- 239000003925 fat Substances 0.000 claims description 114
- 235000019197 fats Nutrition 0.000 claims description 105
- 239000000194 fatty acid Substances 0.000 claims description 72
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 71
- 229930195729 fatty acid Natural products 0.000 claims description 71
- 150000004665 fatty acids Chemical class 0.000 claims description 66
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims description 65
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 36
- 239000007788 liquid Substances 0.000 claims description 14
- 235000019860 lauric fat Nutrition 0.000 claims description 13
- 235000013361 beverage Nutrition 0.000 claims description 12
- 150000004667 medium chain fatty acids Chemical class 0.000 claims description 12
- 239000000470 constituent Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 description 138
- 125000004432 carbon atom Chemical group C* 0.000 description 52
- 239000013078 crystal Substances 0.000 description 32
- 238000002156 mixing Methods 0.000 description 28
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 18
- 230000008014 freezing Effects 0.000 description 18
- 238000007710 freezing Methods 0.000 description 18
- 238000000034 method Methods 0.000 description 18
- 238000007254 oxidation reaction Methods 0.000 description 17
- 235000019484 Rapeseed oil Nutrition 0.000 description 16
- 230000003647 oxidation Effects 0.000 description 16
- 239000012071 phase Substances 0.000 description 16
- 238000004332 deodorization Methods 0.000 description 15
- 238000005809 transesterification reaction Methods 0.000 description 15
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000004042 decolorization Methods 0.000 description 13
- 240000007154 Coffea arabica Species 0.000 description 12
- 235000016213 coffee Nutrition 0.000 description 12
- 235000013353 coffee beverage Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000003054 catalyst Substances 0.000 description 9
- 238000000926 separation method Methods 0.000 description 9
- 239000003995 emulsifying agent Substances 0.000 description 8
- -1 medium chain fatty acid triglycerides Chemical class 0.000 description 7
- 230000001590 oxidative effect Effects 0.000 description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 6
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 6
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 6
- 239000008346 aqueous phase Substances 0.000 description 6
- 229910052740 iodine Inorganic materials 0.000 description 6
- 239000011630 iodine Substances 0.000 description 6
- 229960004488 linolenic acid Drugs 0.000 description 6
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 6
- 235000021243 milk fat Nutrition 0.000 description 6
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 5
- 239000003346 palm kernel oil Substances 0.000 description 5
- 235000019865 palm kernel oil Nutrition 0.000 description 5
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 4
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 4
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 4
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 4
- 239000005642 Oleic acid Substances 0.000 description 4
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 4
- 235000019486 Sunflower oil Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 4
- 235000020778 linoleic acid Nutrition 0.000 description 4
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 238000007711 solidification Methods 0.000 description 4
- 230000008023 solidification Effects 0.000 description 4
- 239000002600 sunflower oil Substances 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000007914 freezing tolerance Effects 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 229940061607 dibasic sodium phosphate Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229940057917 medium chain triglycerides Drugs 0.000 description 1
- 125000001570 methylene group Chemical group [H]C([H])([*:1])[*:2] 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、コーヒー等の飲料に添加するクリームに使用するクリーム用油脂組成物であって、酸化安定性が高く、かつ凍結解凍しても粘度が変化しにくい凍結耐性を有するクリーム用油脂組成物、及び前記組成物を含む飲料添加用クリームに関する。 The present invention relates to an oil composition for creams used in a cream added to beverages such as coffee, which has high oxidative stability, and has a freeze resistance that does not change its viscosity even when freeze-thawed. And a beverage additive cream comprising the composition.
従来から、コーヒークリームとして、植物性油脂を原料として製造される植物性油脂置換クリーム（水中油型乳化物）が知られている。植物性クリームは生乳から得られる生クリームに比べて安定性に優れ、かつ比較的安価に製造されるという利点を有するためにその消費量は多い。この植物性クリームの製造では、通常、安定な乳化物を得るため、複数の乳化剤と燐酸塩、クエン酸塩等の安定剤を使用して調製される。
飲料添加用クリームに用いる油脂組成物には、保存および流通中に固化や分離を起こしたり、コーヒーや紅茶等の飲料に入れた際に脂肪や乳たんぱく質が分離したりしない安定な品質が要求される。
更に、近年の商品流通の多様化に伴い、冷凍保存して使用時に解凍しても粘度が変化しない優れた冷凍・解凍安定性（凍結耐性ともいう）も要求される。
従来、水中油型乳化物であるクリームの安定性を高める方法として、例えば、３００〜５００ｋｇ／ｃｍ2の高圧を適用し、水相に分散する油滴の粒子径を０．４μｍ以下にする方法(例えば、特許文献１参照)が提案されている。また、乳化剤としてレシチンとコハク酸モノグリセリドを使用して油相を調製し、１５０〜２５０ｋｇ／ｃｍ2及び１０〜５０ｋｇ／ｃｍ2の圧力で２段階均質を行う方法(特許文献２参照)が提案されている。しかしながら、これらの方法で得られる水中油型エマルジョンの冷凍・解凍安定性は十分とは言えない。
また、比較的酸化安定性が高い特定のラウリン系油脂と凍結耐性の高い液体油とを一定比率で混合することにより酸化安定性と凍結耐性とのバランスをとることが提案されている（特許文献３参照）。しかし、ラウリン系油脂として分別を行っていない低コストの油脂（例えばパーム核油等）を用いようとすると、凍結耐性は大きく低減する。また、凍結耐性を高く保つためには液体油の種類を変えたり、使用量を比較的多くしたりする必要があるが、液体油の種類や量によっては酸化安定性が低くなってしまい、バランスのとれたクリームを製造できる油脂組成物を得ることは困難であった。
また、近年、液体油の硬化により生じるトランス脂肪酸の摂取が動脈硬化等の疾病を引き起こす可能性について様々な報告がなされていること、米国では食品中に含まれるトランス脂肪酸含量の表記が義務化されていることなどを受けて、コーヒークリームなどとして毎日摂取する可能性の高いクリームについてもトランス脂肪酸含量低下の要求がある。
Conventionally, vegetable oil substitution creams (oil-in-water emulsions) produced using vegetable oils and fats as raw materials are known as coffee creams. 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. In the production of this vegetable cream, it is usually prepared using a plurality of emulsifiers and stabilizers such as phosphate and citrate in order to obtain a stable emulsion.
Oil and fat compositions used in creams for beverage addition require a stable quality that does not cause solidification or separation during storage and distribution, or separation of fats and milk proteins when placed in beverages such as coffee and tea. The
Furthermore, with the recent diversification of merchandise distribution, excellent freezing / thawing stability (also referred to as freezing resistance) is also required, in which the viscosity does not change even when frozen and thawed during use.
Conventionally, as a method for improving the stability of a cream that is an oil-in-water emulsion, for example, a method in which a high pressure of 300 to 500 kg / cm 2 is applied and the particle size of oil droplets dispersed in an aqueous phase is 0.4 μm or less. (See, for example, Patent Document 1). Further, a method has been proposed in which an oil phase is prepared using lecithin and succinic monoglyceride as emulsifiers and homogenized in two stages at pressures of 150 to 250 kg / cm 2 and 10 to 50 kg / cm 2 (see Patent Document 2). ing. However, the oil-in-water emulsion obtained by these methods is not sufficiently frozen and thawed.
In addition, it has been proposed to balance oxidative stability and freezing resistance by mixing specific lauric fats and oils having relatively high oxidative stability and liquid oil having high freezing resistance in a certain ratio (Patent Literature). 3). However, if low-cost fats and oils (for example, palm kernel oil) that are not separated as lauric fats are used, freezing resistance is greatly reduced. In order to keep the freezing resistance high, it is necessary to change the type of liquid oil or use a relatively large amount. However, depending on the type and amount of liquid oil, the oxidative stability becomes low, and the balance It was difficult to obtain an oil / fat composition capable of producing a good cream.
In recent years, various reports have been made on the possibility that ingestion of trans fatty acids caused by hardening of liquid oil may cause diseases such as arteriosclerosis. In the United States, it is mandatory to indicate the content of trans fatty acids contained in foods. Therefore, there is a demand for a reduction in trans fatty acid content even for creams that are likely to be consumed daily as coffee creams.
本発明の目的は、凍結耐性及び酸化安定性において優れた安定性を示すクリームを製造することができるクリーム用油脂組成物を提供することである。
また、本発明の他の目的は低トランス脂肪酸含量のクリームを製造することができるクリーム用油脂組成物を提供することである。
An object of the present invention is to provide a cream oil composition that can produce a cream exhibiting excellent stability in freezing resistance and oxidative stability.
Another object of the present invention is to provide a cream oil composition that can produce a cream having a low trans fatty acid content.
本発明者は、上記課題に対して、（Ａ）中鎖脂肪酸トリグリセリドと（Ｂ）ラウリン系油脂とを含むクリーム用油脂組成物であって、組成物全質量に対する（Ａ）及び（Ｂ）の合計質量が８５質量％以上であり、かつ（Ａ）と（Ｂ）の質量比が６０：４０〜２：９８である、クリーム用油脂組成物により、高い凍結耐性と酸化安定性を与えるクリームを製造することができることを見出し、本発明を完成させた。 The present inventor is an oil / fat composition for cream containing (A) medium-chain fatty acid triglyceride and (B) lauric oil / fat for the above-mentioned problems, and (A) and (B) with respect to the total mass of the composition. The cream which gives high freezing tolerance and oxidation stability with the oil-and-fat composition for creams whose total mass is 85 mass% or more and whose mass ratio of (A) and (B) is 60:40 to 2:98. The present invention has been completed by finding that it can be produced.
すなわち、本発明は以下を提供する。
＜１＞（Ａ）中鎖脂肪酸トリグリセリドと（Ｂ）ラウリン系油脂とを含むクリーム用油脂組成物であって、組成物全質量に対する（Ａ）及び（Ｂ）の合計質量が８５質量％以上であり、かつ（Ａ）と（Ｂ）の質量比が６０：４０〜２：９８である、クリーム用油脂組成物。
＜２＞（Ｂ）ラウリン系油脂が、パーム核オレイン、パーム核オレインのエステル交換油脂またはパーム核オレインの硬化油脂である、上記＜１＞記載のクリーム用油脂組成物。
＜３＞（Ｂ）パーム核オレインのエステル交換油が、パーム核オレインを９０質量％以上含む油脂のエステル交換油である、上記＜１＞または＜２＞に記載のクリーム用油脂組成物。
＜４＞（Ａ）および（Ｂ）に加えて更に（Ｃ）液体油を含む、上記＜１＞〜＜３＞のいずれか一に記載のクリーム用油脂組成物。
＜５＞（Ａ）中鎖脂肪酸トリグリセリドが、構成脂肪酸として炭素数８と１０の脂肪酸を６０：４０〜８０：２０の範囲で含む、上記＜１＞〜＜４＞のいずれか一に記載のクリーム用油脂組成物。
＜６＞上記＜１＞〜＜５＞のいずれか一に記載のクリーム用油脂組成物を含む飲料添加用クリーム。
＜７＞上記＜１＞〜＜５＞のいずれか一に記載のクリーム用油脂組成物の、飲料添加用クリームの製造における使用。
That is, the present invention provides the following.
<1> An oil composition for cream containing (A) medium chain fatty acid triglyceride and (B) lauric oil, wherein the total mass of (A) and (B) is 85% by mass or more based on the total mass of the composition. And a fat / oil composition for cream having a mass ratio of (A) and (B) of 60:40 to 2:98.
<2> (B) The fat and oil composition for cream according to the above <1>, wherein the lauric fat or oil is palm kernel olein, transesterified fat or oil of palm kernel olein, or hardened fat or oil of palm kernel olein.
<3> (B) The fat / oil composition for cream according to the above <1> or <2>, wherein the transesterified oil of palm kernel olein is a transesterified oil containing 90% by mass or more of palm kernel olein.
<4> The oil composition for cream according to any one of the above <1> to <3>, further comprising (C) liquid oil in addition to (A) and (B).
<5> (A) The medium chain fatty acid triglyceride according to any one of the above <1> to <4>, wherein the fatty acid having 8 and 10 carbon atoms is contained in a range of 60:40 to 80:20 as a constituent fatty acid. Oil composition for cream.
<6> A cream for beverage addition comprising the oil composition for cream according to any one of <1> to <5> above.
<7> Use of the oil composition for cream according to any one of <1> to <5> in the production of a cream for beverage addition.
本発明のクリーム用油脂組成物により、酸化安定性が良好で、かつ高い凍結耐性を達成することができるクリームを提供することができる。本発明のクリーム用油脂組成物を用いて製造されるクリームは、近年の商品流通の多様化に対応して、冷凍保存して使用時に解凍しても粘度が変化せず、優れた冷凍・解凍安定性（凍結耐性）を示すため、商品として高い付加価値を有する。
また、本発明のクリーム用油脂組成物により、トランス脂肪酸含量が極めて少ないクリームを製造することができる。
The cream fat composition of the present invention can provide a cream that has good oxidation stability and can achieve high freezing resistance. The cream produced using the oil composition for cream according to the present invention is excellent in freezing and thawing because its viscosity does not change even if it is frozen and thawed at the time of use in response to the diversification of product distribution in recent years. Since it shows stability (freeze tolerance), it has high added value as a product.
Moreover, the cream and fat composition of the present invention can produce a cream having a very low trans fatty acid content.
本発明のクリーム用油脂組成物は、（Ａ）中鎖脂肪酸トリグリセリドと（Ｂ）ラウリン系油脂を含むクリーム用油脂組成物であって、油脂組成物全質量に対する（Ａ）及び（Ｂ）の合計質量が８５質量％以上であり、かつ（Ａ）と（Ｂ）の質量比が６０：４０〜２：９８であることを特徴とするクリーム用油脂組成物である。
なお、本発明のクリーム用油脂組成物からクリームを作製する際には、後述するように油相部に乳脂肪を添加することができるが、本明細書において「クリーム用油脂組成物」あるいは「油脂組成物」という場合には、特に断らない限り、植物性油脂（すなわち、乳脂肪を除く油脂）からなる油脂組成物を意味する。
The cream fat composition of the present invention is a cream fat composition containing (A) medium chain fatty acid triglyceride and (B) lauric fat, and is the sum of (A) and (B) with respect to the total weight of the fat composition. It is a fat and oil composition for cream characterized by having a mass of 85% by mass or more and a mass ratio of (A) and (B) of 60:40 to 2:98.
In addition, when preparing a cream from the oil composition for cream of the present invention, milk fat can be added to the oil phase part as will be described later. In this specification, the “oil composition for cream” or “ The term “oil / fat composition” means an oil / fat composition composed of vegetable oil / fat (that is, oil / fat excluding milk fat) unless otherwise specified.
本発明者らは、（Ａ）中鎖脂肪酸トリグリセリドと（Ｂ）ラウリン系油脂を所定の割合で含む油脂組成物を用いることにより、酸化安定性に優れ、かつ凍結耐性が非常に優れるクリームを製造できることを見出した。 The present inventors produce a cream having excellent oxidation stability and extremely excellent freezing resistance by using an oil composition containing (A) medium chain fatty acid triglyceride and (B) lauric oil in a predetermined ratio. I found out that I can do it.
本明細書において（Ａ）中鎖脂肪酸トリグリセリド（Medium Chain Triglycerides, ＭＣＴともいう）とは、炭素数８及び１０の飽和脂肪酸で構成されたトリグリセリドを意味する。炭素数８及び１０の飽和脂肪酸の合計量は、全構成脂肪酸の９８質量％以上である。本発明において、中鎖脂肪酸トリグリセリドは、構成脂肪酸として炭素数８と１０の脂肪酸を５０：５０〜８０：２０の範囲で含むことが好ましい。より好ましくは、炭素数８と１０の脂肪酸を６０：４０〜７０：３０程度で含むことが好ましく、最も好ましくは６０：４０である。
これらの中鎖脂肪酸トリグリセリドは市販されているものを用いてもよく、炭素数８及び１０の脂肪酸とグリセリンから公知の方法により製造してもよい。
In this specification, (A) Medium chain triglycerides (also referred to as MCT) means triglycerides composed of saturated fatty acids having 8 and 10 carbon atoms. The total amount of saturated fatty acids having 8 and 10 carbon atoms is 98% by mass or more of all constituent fatty acids. In the present invention, the medium chain fatty acid triglyceride preferably contains a fatty acid having 8 and 10 carbon atoms as a constituent fatty acid in a range of 50:50 to 80:20. More preferably, the fatty acid having 8 and 10 carbon atoms is preferably contained at about 60:40 to 70:30, and most preferably 60:40.
These medium chain fatty acid triglycerides may be commercially available, or may be produced by known methods from fatty acids having 8 and 10 carbon atoms and glycerin.
（Ｂ）ラウリン系油脂とは、本明細書において、構成脂肪酸としてラウリン酸を４０質量％以上含む油脂、より好ましくは４５質量％以上含む油脂の総称である。具体的なラウリン系油脂としては、パーム核オレイン、パーム核油、ヤシ油、これらの水素添加、エステル交換、分別、配合等の処理を行った油脂が挙げられる。本発明では、特に高い凍結耐性を示すことから、ラウリン系油脂として、パーム核オレイン、パーム核オレインのエステル交換油脂またはパーム核オレインの硬化油脂が特に好ましく、パーム核オレインが最も好ましい。 (B) The lauric fats and oils are a generic term for fats and oils containing 40% by mass or more, more preferably 45% by mass or more of lauric acid as a constituent fatty acid in the present specification. Specific examples of lauric fats and oils include palm kernel olein, palm kernel oil, palm oil, and fats and oils that have been subjected to treatment such as hydrogenation, transesterification, fractionation, and blending. In the present invention, palm kernel olein, transesterified oil of palm kernel olein, or hardened fat of palm kernel olein is particularly preferable, and palm kernel olein is most preferable because of its particularly high freezing resistance.
本明細書においてパーム核オレインとは、パーム核油を分別して得られるヨウ素価が２１以上の低融点画分の油脂を意味する。
本明細書においてパーム核オレインのエステル交換油脂とは、パーム核オレインを９０質量％以上、より好ましくは９５質量％以上含む油脂のエステル交換油脂を意味する。パーム核オレインのエステル交換油脂におけるパーム核オレイン以外の残部の油脂としては、液体油が挙げられる。液体油としては、パームオレイン、パームダブルオレイン、ナタネ油、ハイオレイックナタネ油、ヒマワリ油、ハイオレイックヒマワリ油、大豆油、コーン油、綿実油、紅花油、オリーブ油などが挙げられる。好ましくはパームオレイン及びパームダブルオレインなどのパーム由来の液体油が挙げられる。
パーム核オレインの硬化油脂とは、パーム核オレインを水素添加して得られる油脂であり、ヨウ素価が１５〜２３程度のものをいう。
In this specification, palm kernel olein means the fats and oils of the low melting-point fraction whose iodine number is 21 or more obtained by fractionating palm kernel oil.
In the present specification, the transesterified fat of palm kernel olein means a transesterified fat of fat containing 90% by mass or more, more preferably 95% by mass or more of palm kernel olein. Liquid oil is mentioned as remaining fats and oils other than palm kernel olein in the transesterified fat of palm kernel olein. Examples of the liquid oil include palm olein, palm double olein, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil and the like. Preferably, liquid oil derived from palm such as palm olein and palm double olein is used.
The hardened fats and oils of palm kernel olein are fats and oils obtained by hydrogenating palm kernel olein and have an iodine value of about 15 to 23.
（Ｂ）ラウリン系油脂は、油脂組成物の全質量に対して７７〜９８質量％含むことが好ましく、８０〜９５質量％がより好ましい。 (B) It is preferable that 77-98 mass% of lauric fats and oils are included with respect to the total mass of an oil-fat composition, and 80-95 mass% is more preferable.
本発明の効果の観点から、（Ａ）中鎖脂肪酸トリグリセリドと（Ｂ）ラウリン系油脂を含むクリーム用油脂組成物であって、組成物全質量に対する（Ａ）及び（Ｂ）の合計質量が８５質量％以上である。更に９０質量％以上であることがより好ましい。
また、本発明において、（Ａ）中鎖脂肪酸トリグリセリドと（Ｂ）ラウリン系油脂の質量比は６０：４０〜２：９８であり、より好ましくは３０：７０〜２：９８であり、更に好ましくは１０：９０〜５：９５である。
（Ａ）中鎖脂肪酸トリグリセリドは比較的高価であるため、なるべく少なく用いる方がコストの観点からは好ましい。（Ｂ）ラウリン系油脂として、パーム核オレイン、パーム核オレインのエステル交換油脂またはパーム核オレインの硬化油脂を用いた場合、（Ａ）中鎖脂肪酸トリグリセリドを（Ａ）と（Ｂ）の合計に対して２０質量％以下、更に好ましくは１０質量％以下用いても、十分な凍結耐性を示すことが見いだされた。従って、（Ｂ）ラウリン系油脂として、パーム核オレイン、パーム核オレインのエステル交換油脂またはパーム核オレインの硬化油脂を用いた場合、（Ａ）及び（Ｂ）の質量比は２０：８０〜２：９８、更に好ましくは１０：９０〜５：９５である。このような比において、凍結耐性と酸化安定性の双方に優れ、更に低コストなクリーム用油脂組成物を提供することができる。
From the viewpoint of the effect of the present invention, (A) an oil composition for cream containing (A) medium chain fatty acid triglyceride and (B) lauric oil, the total mass of (A) and (B) is 85 with respect to the total mass of the composition. It is at least mass%. Furthermore, it is more preferable that it is 90 mass% or more.
In the present invention, the mass ratio of (A) medium chain fatty acid triglyceride and (B) lauric fat is 60:40 to 2:98, more preferably 30:70 to 2:98, and still more preferably. 10: 90-5: 95.
(A) Since medium-chain fatty acid triglycerides are relatively expensive, it is preferable to use as little as possible from the viewpoint of cost. (B) As lauric fats and oils, when palm kernel olein, transesterified fat of palm kernel olein or hardened fat of palm kernel olein is used, (A) medium chain fatty acid triglyceride is added to (A) and (B) It was found that even when used at 20% by mass or less, more preferably 10% by mass or less, sufficient freezing resistance was exhibited. Therefore, when (B) lauric oil is used, palm kernel olein, palm kernel olein transesterified oil or hardened fat of palm kernel olein, the mass ratio of (A) and (B) is 20: 80-2: 98, more preferably 10:90 to 5:95. In such a ratio, it is possible to provide an oil / fat composition for cream that is excellent in both freezing resistance and oxidative stability and that is low in cost.
本明細書において、（Ｃ）液体油は、３０℃よりも低い融点を有する油脂を意味する。液体油の具体例としては、パームオレイン、パーム分別高オレイン油（パームダブルオレイン油）、ハイオレイックヒマワリ油、ハイオレイックナタネ油、ヒマワリ油、ナタネ油、大豆油、コーン油、綿実油、紅花油、オリーブ油、またそれらを分別、配合、エステル交換等した油脂が挙げられる。これらの油脂を２種類以上組み合わせて用いてもよい。
より高い凍結耐性が得られることからナタネ油及びハイオレイックナタネ油が好ましい。ただし、ハイオレイックナタネ油を用いる場合には、酸化安定性の観点から、油脂組成物の全質量に対して１５質量％以下の量において用いることが好ましく、更に好ましくは１０質量％以下の量である。
In this specification, (C) liquid oil means the fats and oils which have melting | fusing point lower than 30 degreeC. Specific examples of liquid oils include palm olein, palm fractionated high olein oil (palm double olein oil), high oleic sunflower oil, high oleic rapeseed oil, sunflower oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower Oil, olive oil, and oils and fats obtained by separating, blending, and transesterifying them. Two or more of these oils and fats may be used in combination.
Rapeseed oil and high oleic rapeseed oil are preferred because higher freezing resistance is obtained. However, when high oleic rapeseed oil is used, it is preferably used in an amount of 15% by mass or less, more preferably 10% by mass or less, from the viewpoint of oxidation stability. It is.
本発明の油脂組成物は、更に全構成脂肪酸中の多価不飽和脂肪酸含量が１０質量％以下であること好ましく、８質量％以下であることが更に好ましく、６質量％以下であることが最も好ましい。多価不飽和脂肪酸とは、分子内に２重結合を２個以上もつ脂肪酸を意味する。化学反応性をもつ活性メチレン基が存在するため、空気中で自動酸化を受けやすい。多価不飽和脂肪酸含量が多くなると酸化安定性が悪くなり、風味が落ちるなどの問題が生じる。
具体的な多価不飽和脂肪酸の例としては、リノール酸、リノレン酸等が挙げられる。
本明細書では、酸化安定性の指標として、リノール酸、リノレン酸等の多価不飽和脂肪酸に基づいて後述する式で表される「酸化難易度」を用いる。
In the oil and fat composition of the present invention, the content of polyunsaturated fatty acids in all the constituent fatty acids is preferably 10% by mass or less, more preferably 8% by mass or less, and most preferably 6% by mass or less. preferable. The polyunsaturated fatty acid means a fatty acid having two or more double bonds in the molecule. Since there is an active methylene group having chemical reactivity, it is susceptible to auto-oxidation in air. When the polyunsaturated fatty acid content is increased, the oxidation stability is deteriorated and the flavor is lowered.
Specific examples of polyunsaturated fatty acids include linoleic acid and linolenic acid.
In the present specification, “oxidation difficulty” represented by the formula described later based on polyunsaturated fatty acids such as linoleic acid and linolenic acid is used as an index of oxidation stability.
本発明の油脂組成物のトランス脂肪酸含量は、組成物全質量に対して３質量％以下である。より好ましくは１質量％以下であり、更に好ましくは０．５質量％以下である。 The trans fatty acid content of the oil and fat composition of the present invention is 3% by mass or less based on the total mass of the composition. More preferably, it is 1 mass% or less, More preferably, it is 0.5 mass% or less.
本発明の油脂組成物は、上述した（Ａ）中鎖脂肪酸トリグリセリドと（Ｂ）ラウリン系油脂、更に任意に（Ｃ）液体油、または他の油脂を混合して用いてもよく、または、これらを混合した後更にエステル交換を行って用いてもよい。
エステル交換の方法は当該技術分野で公知の方法で行うことができる。例えば、非選択的エステル交換反応方法、選択型（指向型）エステル交換反応方法が挙げられ（参考文献：安田耕作、福永良一郎、松井宣也、渡辺正男、新版 油脂製品の知識、幸書房）る。本発明は、ナトリウムメチラート等を触媒として、非選択的エステル交換反応方法で行うことが好ましい。
The oil and fat composition of the present invention may be used by mixing (A) the medium chain fatty acid triglyceride and (B) lauric oil and fat, and optionally (C) a liquid oil or other oil or fat as described above, or these May be used after further transesterification.
The method of transesterification can be performed by a method known in the art. For example, non-selective transesterification method, selective (directed) transesterification method (reference: Kosaku Yasuda, Ryoichiro Fukunaga, Nobuya Matsui, Masao Watanabe, new knowledge of oil and fat products, Sachishobo) . The present invention is preferably carried out by a non-selective transesterification method using sodium methylate or the like as a catalyst.
（クリーム組成物及びその製造方法）
上述した油脂組成物から下記のように水中油型乳化油脂組成物であるクリーム組成物を製造することができる。
〔油相部〕
本発明のクリーム組成物は水相部と油相部からなり、油相部に上記本発明の油脂組成物を含有することを特徴とする。
本発明において、油相部は、本発明の油脂組成物に加えて、油脂として乳脂肪を更に含んでいてもよい。乳脂肪を含む場合には油相部に含まれる全油脂組成物質量に対して２０質量％以下の量で含んでいてもよい。乳脂肪としてバターオイル、バター、生クリーム、牛乳等を由来とする乳脂肪が挙げられる。
(Cream composition and manufacturing method thereof)
A cream composition which is an oil-in-water emulsified oil / fat composition can be produced from the oil / fat composition described above.
[Oil phase part]
The cream composition of the present invention comprises an aqueous phase part and an oil phase part, and the oil phase part contains the oil composition of the present invention.
In the present invention, the oil phase part may further contain milk fat as fat in addition to the fat composition of the present invention. When milk fat is contained, it may be contained in an amount of 20% by mass or less based on the total amount of the oil / fat composition contained in the oil phase part. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like.
本発明のクリーム組成物の油相部には、上記油脂に加えて、親油性の乳化剤、着香料、着色料等を添加してもよい。乳化剤としては、例えばレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸モノグリセリド等従来公知の乳化剤のうちＨＬＢの低い乳化剤が例示でき、本発明においてはこれらのいずれを適宜組み合わせて使用してもよい。
本発明において、組成物全質量に対する油相部質量が５〜４５質量％であることが好ましい。この範囲内であると、コーヒーや紅茶等に添加した場合に風味が損なわれず良好だからである。特に油相部質量が４５質量％を超えると、グリーシーになり風味が損なわれやすい。
In addition to the above fats and oils, lipophilic emulsifiers, flavoring agents, coloring agents, and the like may be added to the oil phase part of the cream composition of the present invention. Examples of the emulsifier include a low HLB emulsifier 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. May be used in appropriate combination.
In this invention, it is preferable that the oil-phase part mass with respect to the composition total mass is 5-45 mass%. This is because when the content is within this range, the flavor is not impaired when added to coffee or tea. In particular, when the oil phase part mass exceeds 45% by mass, it becomes greethy and the flavor tends to be impaired.
〔水相部〕
本発明のクリーム組成物の水相部は、水に、カゼインナトリウム、脱脂粉乳、糖類や必要に応じて、蔗糖脂肪酸エステル、クエン酸ナトリウム、トリポリりん酸ナトリウム、第二りん酸ナトリウム、重炭酸ナトリウム、ヘキサメタりん酸ナトリウム、カラギナン等増粘多糖類などを添加してもよい。
(Water phase)
The aqueous phase of the cream composition of the present invention comprises water, sodium caseinate, skim milk powder, sugars and, if necessary, sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, dibasic sodium phosphate, sodium bicarbonate. A thickening polysaccharide such as sodium hexametaphosphate or carrageenan may be added.
本発明の飲料添加用水中油型乳化油脂組成物には、更に、甘味や粘度の調節を目的として糖類を配合してもよい。糖類としては、例えば、水飴、粉飴、ショ糖、麦芽糖、ソルビトール、マルチトール、エリスリトール、トレハロース等が挙げられ、これは必要に応じ適宜組み合わせて配合される。 The oil-in-water emulsified oil / fat composition for beverage addition of the present invention may further contain saccharides 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.
（クリーム組成物の製造方法）
本発明の飲料添加用のクリーム組成物は、一般的な水中油型乳化油脂組成物の製造方法により製造できる。代表的な方法を述べると、油脂を含む油相部の材料を混合して溶解ないし分散させて油相部を調製する。乳化剤を使用する場合であって、乳化剤が親油性のものを用いる場合には、原料油脂の一部または全部に添加し溶解ないし分散させて油相部を調製する。次に、上述したカゼインナトリウム等の添加物を水に添加して水相部を調製する。
(Method for producing cream composition)
The cream composition for beverage addition of the present invention can be produced by a general method for producing an oil-in-water emulsified fat composition. To describe a typical method, the oil phase part is prepared by mixing and dissolving or dispersing the oil phase part material containing fats and oils. When an emulsifier is used and the emulsifier is lipophilic, it is added to a part or all of the raw oil and fat and dissolved or dispersed to prepare an oil phase part. Next, an additive such as sodium caseinate as described above is added to water to prepare an aqueous phase part.
調製した油相部と水相部を６０℃から８０℃に加温し、混合して予備乳化を行う。予備乳化後、ホモゲナイザーにて均質化し、バッチ式殺菌法、または間熱加熱方式あるいは直接加熱方式によるＵＨＴ滅菌処理法にて滅菌し、再びホモゲナイザーにて均質化し冷却しエージングする。 The prepared oil phase part and aqueous 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.
本発明のクリーム組成物は、様々な用途に使用できるが、特に飲料添加用途に適している。飲料の具体例としては、コーヒー、紅茶、緑茶、果実飲料等が挙げられ、コーヒー、紅茶等が特に好ましい。 Although the cream composition of this invention can be used for various uses, it is suitable for a drink addition use especially. Specific examples of beverages include coffee, tea, green tea, fruit beverages and the like, with coffee and tea being particularly preferred.
〔油脂組成物の分析方法〕
・脂肪酸組成、トランス脂肪酸含量
基準油脂分析法（暫17-2007 トランス脂肪酸含量 キャピラリーガスクロマトグラフ法）に準じて測定した。
ガスクロマトグラフィー装置は、島津製作所（株）製、GC-2010型。カラムは、SUPELCO社製、SP-2560。
[Analytical method of oil and fat composition]
-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（固体脂含量）
基準油脂分析法（2.2.9-2003 固体脂含量 NMR法）に準じて測定した。
・ SFC (solid fat content)
Measured according to the standard fat analysis method (2.2.9-2003 solid fat content NMR method).
・上昇融点
基準油脂分析法（2.2.4.2-1996 融点 上昇融点）に準じて測定した。
-Rising melting point Measured according to the standard fat and oil analysis method (2.2.4.2-1996 melting point rising melting point).
・酸化安定性
（油脂酸化難易度）
本明細書において酸化安定性に指標として下記「酸化難易度」を用いた。
油脂組成物の多価不飽和脂肪酸（オレイン酸、リノール酸、リノレン酸）含量にそれぞれ特定の係数（オレイン酸…0.89、リノール酸…21、リノレン酸…39）を掛けた数値の和をその油脂組成物の酸化難易度とした（参考文献：福沢健治、寺尾純二、脂質過酸化実験法、廣川書店）。
『酸化難易度＝オレイン酸含量×0.89＋リノール酸含量×21＋リノレン酸含量×39』
例…オレイン酸46.2％、リノール酸8.7％、リノレン酸0％の場合。
（0.89×46.2）＋（21×8.7）＋（39×0）＝224
上記より求めた酸化難易度によって以下のように酸化安定性を評価した。
酸化難易度 〜 99 ⇒ ◎
100〜164 ⇒ ○
165〜199 ⇒ △
200〜 ⇒ ×
・ Oxidation stability (Oil oxidation difficulty)
In the present specification, the following “oxidation difficulty” is used as an index for oxidation stability.
The sum of the values obtained by multiplying the polyunsaturated fatty acid (oleic acid, linoleic acid, linolenic acid) content of the fat composition by specific coefficients (oleic acid ... 0.89, linoleic acid ... 21, linolenic acid ... 39) The oxidation difficulty of the composition was determined (references: Kenji Fukuzawa, Junji Terao, lipid peroxidation experiment method, Yodogawa Shoten).
"Oxidation difficulty = oleic acid content x 0.89 + linoleic acid content x 21 + linolenic acid content x 39"
Example: 46.2% oleic acid, 8.7% linoleic acid, 0% linolenic acid.
(0.89 x 46.2) + (21 x 8.7) + (39 x 0) = 224
The oxidation stability was evaluated as follows according to the oxidation difficulty obtained from the above.
Oxidation difficulty 〜 99 ⇒ ◎
100-164 ⇒ ○
165-199 ⇒ △
200-⇒ ×
〔油脂組成物の調製〕
(実施例１）
（a1）パーム核オレイン（ヨウ素価２４．７、以下、実施例で使用するパーム核オレインは全て同じヨウ素価である）９５質量部と、（b1）炭素数８の脂肪酸を約７０質量％及び炭素数１０の脂肪酸を約３０質量％含有しているトリグリセライド５質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１の油脂組成物を得た。
[Preparation of oil and fat composition]
Example 1
95 parts by mass of (a1) palm kernel olein (iodine value 24.7, all palm kernel oleins used in the examples have the same iodine value), and (b1) about 70% by mass of a fatty acid having 8 carbon atoms and After mixing 5 parts by mass of triglyceride containing about 30% by mass of a fatty acid having 10 carbon atoms, the crystals were completely dissolved, decolorized and deodorized to obtain the oil and fat composition of Example 1.
（実施例２）
（a1）パーム核オレイン９０質量部と、（b1）炭素数８の脂肪酸を約７０質量％及び炭素数１０の脂肪酸を約３０質量％含有しているトリグリセリド１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例２の油脂組成物を得た。
(Example 2)
After mixing (a1) 90 parts by mass of palm kernel olein and (b1) 10 parts by mass of triglyceride containing about 70% by mass of fatty acid having 8 carbon atoms and about 30% by mass of fatty acid having 10 carbon atoms, crystals Was completely dissolved and decolorized and deodorized to obtain the oil and fat composition of Example 2.
（実施例３）
（a1）パーム核オレイン９８質量部と、（b1）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド２質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例３の油脂組成物を得た。
(Example 3)
(A1) 98 parts by mass of palm kernel olein and (b1) 2 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, Was completely dissolved and decolorized and deodorized to obtain the oil and fat composition of Example 3.
（実施例４）
（a1）パーム核オレイン９０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例４の油脂組成物を得た。
Example 4
After mixing (a1) 90 parts by mass of palm kernel olein and (b2) 10 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, crystals Was completely dissolved and decolorized and deodorized to obtain the oil and fat composition of Example 4.
（実施例５）
（a1）パーム核オレイン８５質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１５質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例５の油脂組成物を得た。
(Example 5)
After mixing (a1) 85 parts by mass of palm kernel olein and (b2) 15 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, crystals Was completely dissolved and decolorized and deodorized to obtain the oil and fat composition of Example 5.
（実施例６）
（a1）パーム核オレイン８０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリドを２０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例６の油脂組成物を得た。
(Example 6)
(A1) After 80 parts by mass of palm kernel olein and (b2) 20 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, The crystals were completely dissolved, and decolorization and deodorization were performed to obtain the oil and fat composition of Example 6.
（実施例７）
（a1）パーム核オレインを５０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリドを５０質量部とを混合した後、検証を完全に溶解し、脱色、脱臭を実施した。実施例７の油脂組成物を得た。
(Example 7)
After mixing (a1) 50 parts by mass of palm kernel olein and (b2) 50 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms. Then, the verification was completely dissolved and decolorization and deodorization were carried out. The oil and fat composition of Example 7 was obtained.
（実施例８）
（a1）パーム核オレインの結晶を完全に溶解し、油脂に対し、０．１２質量％のナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応を実施した。エステル交換した油脂９５質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド５質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例８の油脂組成物を得た。
(Example 8)
(A1) Palm kernel olein crystals were completely dissolved, and non-selective transesterification was carried out at 90 ° C. for 30 minutes using 0.12% by mass of sodium methylate as a catalyst. After mixing 95 parts by mass of the transesterified fat and oil and (b2) 5 parts by mass of a triglyceride containing about 60% by mass of a fatty acid having 8 carbon atoms and about 40% by mass of a fatty acid having 10 carbon atoms, the crystals are completely The oil-and-fat composition of Example 8 was obtained by carrying out decoloration and deodorization.
（実施例９）
（a1）パーム核オレインの結晶を完全に溶解し、油脂に対し、０．１２質量％のナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応を実施した。エステル交換した油脂９０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例９の油脂組成物を得た。
Example 9
(A1) Palm kernel olein crystals were completely dissolved, and non-selective transesterification was carried out at 90 ° C. for 30 minutes using 0.12% by mass of sodium methylate as a catalyst. After mixing 90 parts by mass of the transesterified fat and oil and (b2) 10 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, the crystals were completely The product was subjected to decolorization and deodorization to obtain an oil and fat composition of Example 9.
（実施例１０）
（a1）パーム核オレインを９０質量部と、（c1）パームダブルオレインを１０質量％を混合後、結晶を完全に溶解し、油脂に対し、０．１２質量％のナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応を実施した。エステル交換した油脂に（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１０の油脂組成物を得た。
(Example 10)
(A1) 90 parts by mass of palm kernel olein and (c1) 10% by mass of palm double olein were mixed, and the crystals were completely dissolved. 0.12% by mass of sodium methylate with respect to the oil and fat was used as a catalyst. Non-selective transesterification was performed at 90 ° C. for 30 minutes. (B2) After mixing the transesterified oil and fat with 10 parts by mass of a triglyceride containing about 60% by mass of a fatty acid having 8 carbon atoms and about 40% by mass of a fatty acid having 10 carbon atoms, the crystals are completely dissolved. Decolorization and deodorization were carried out to obtain the oil and fat composition of Example 10.
（実施例１１）
（a1）パーム核オレインを９０質量部と、（c2）パームオレインを１０質量％を混合後、結晶を完全に溶解し、油脂に対し、０．１２質量％のナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応を実施した。エステル交換した油脂に（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１１の油脂組成物を得た。
(Example 11)
(A1) 90 parts by mass of palm kernel olein and (c2) 10% by mass of palm olein were mixed, and the crystals were completely dissolved, and 0.12% by mass of sodium methylate as a catalyst with respect to fats and oils. A non-selective transesterification reaction was performed at 30 ° C. for 30 minutes. (B2) After mixing the transesterified oil and fat with 10 parts by mass of a triglyceride containing about 60% by mass of a fatty acid having 8 carbon atoms and about 40% by mass of a fatty acid having 10 carbon atoms, the crystals are completely dissolved. Decolorization and deodorization were carried out to obtain the oil and fat composition of Example 11.
（実施例１２）
（a1）パーム核オレインを９５質量部と、（b1）炭素数８の脂肪酸を約７０質量％及び炭素数１０の脂肪酸を約３０質量％含有しているトリグリセリド５質量部とを混合した後、結晶を完全に溶解し、油脂に対し、０．１２質量％のナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応させ、脱色、脱臭を実施して実施例１２の油脂組成物を得た。
(Example 12)
After mixing 95 parts by mass of (a1) palm kernel olein and 5 parts by mass of (b1) triglyceride containing about 70% by mass of fatty acids having 8 carbon atoms and about 30% by mass of fatty acids having 10 carbon atoms, The fats and oils of Example 12 were obtained by completely dissolving the crystals and subjecting 0.12% by mass of sodium methylate to the fats and oils to non-selective transesterification at 90 ° C. for 30 minutes, followed by decolorization and deodorization. A composition was obtained.
（実施例１３）
（a1）パーム核オレインを９０質量部と、（b1）炭素数８の脂肪酸を約７０質量％及び炭素数１０の脂肪酸を約３０質量％含有しているトリグリセリド１０質量部とを混合した後、結晶を完全に溶解した。前記混合油脂に対し、０．１２質量％のナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応させ、脱色、脱臭を実施して実施例１３の油脂組成物を得た。
(Example 13)
After mixing (a1) 90 parts by mass of palm kernel olein and (b1) 10 parts by mass of triglyceride containing about 70% by mass of fatty acids having 8 carbon atoms and about 30% by mass of fatty acids having 10 carbon atoms, The crystals were completely dissolved. The mixed fats and oils were subjected to a non-selective transesterification reaction at 90 ° C. for 30 minutes using 0.12% by mass of sodium methylate as a catalyst, and decolored and deodorized to obtain the fat and oil composition of Example 13. .
（実施例１４）
（a2）パーム核オレイン硬化油（ヨウ素価１８．７）を８０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド２０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１４の油脂組成物を得た。
(Example 14)
(A2) Triglyceride containing 80 parts by mass of oleic hardened palm kernel oil (iodine value 18.7) and (b2) about 60% by mass of C8 fatty acid and about 40% by mass of C10 fatty acid After mixing with 20 parts by mass, the crystals were completely dissolved, and decolorization and deodorization were carried out to obtain an oil and fat composition of Example 14.
（実施例１５）
（a3）パーム核油を８０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド２０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１５の油脂組成物を得た。
(Example 15)
(A3) 80 parts by mass of palm kernel oil and (b2) 20 parts by mass of a triglyceride containing about 60% by mass of a fatty acid having 8 carbon atoms and about 40% by mass of a fatty acid having 10 carbon atoms, The crystal was completely dissolved, and decolorization and deodorization were carried out to obtain an oil and fat composition of Example 15.
（実施例１６）
（a4）ヤシ油を８０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド２０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１６の油脂組成物を得た。
(Example 16)
(A4) 80 parts by mass of coconut oil and (b2) 20 parts by mass of a triglyceride containing about 60% by mass of a fatty acid having 8 carbon atoms and about 40% by mass of a fatty acid having 10 carbon atoms, Was completely dissolved and decolorized and deodorized to obtain the oil and fat composition of Example 16.
（実施例１７）
（a4）ヤシ油の結晶を完全に溶解し、前記油脂に対し、０．１２質量％ナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応を実施した。エステル交換した油脂９０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１７の油脂組成物を得た。
(Example 17)
(A4) The coconut oil crystals were completely dissolved, and non-selective transesterification was carried out at 90 ° C. for 30 minutes using 0.12% by mass of sodium methylate as a catalyst. After mixing 90 parts by mass of the transesterified fat and oil and (b2) 10 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, the crystals were completely The oil-and-fat composition of Example 17 was obtained by carrying out decoloration and deodorization.
（実施例１８）
（a1）パーム核オレイン８１質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１０質量部と、（c1）パームオレイン９質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１８の油脂組成物を得た。
(Example 18)
(A1) 81 parts by mass of palm kernel olein, (b2) 10 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, and (c1) palm olein After mixing with 9 parts by mass, the crystals were completely dissolved, and decolorization and deodorization were carried out to obtain an oil and fat composition of Example 18.
（実施例１９）
（a1）パーム核オレイン８１質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１０質量部と、（c2）パームダブルオレイン９質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例１９の油脂組成物を得た。
(Example 19)
(A1) 81 parts by mass of palm kernel olein, (b2) 10 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, and (c2) palm double After mixing 9 parts by mass of olein, the crystals were completely dissolved, and decolorization and deodorization were carried out to obtain an oil and fat composition of Example 19.
（実施例２０）
（a1）パーム核オレイン８５質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド５質量部と、（c3）ナタネ油１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例２０の油脂組成物を得た。
(Example 20)
(A1) 85 parts by mass of palm kernel olein, (b2) 5 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, and (c3) rapeseed oil After mixing with 10 parts by mass, the crystals were completely dissolved, and decolorization and deodorization were carried out to obtain an oil and fat composition of Example 20.
（実施例２１）
（a1）パーム核オレイン８２．５質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド７．５質量部と、（c3）ナタネ油１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例２１の油脂組成物を得た。
(Example 21)
(A1) 82.5 parts by mass of palm kernel olein, and (b2) 7.5 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, c3) After mixing with 10 parts by mass of rapeseed oil, the crystals were completely dissolved, decolorized and deodorized to obtain the oil and fat composition of Example 21.
（実施例２２）
（a1）パーム核オレイン８０質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド１０質量部と、（c3）ナタネ油１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例２２の油脂組成物を得た。
(Example 22)
(A1) 80 parts by mass of palm kernel olein, (b2) 10 parts by mass of a triglyceride containing about 60% by mass of a fatty acid having 8 carbon atoms and about 40% by mass of a fatty acid having 10 carbon atoms, and (c3) rapeseed oil After mixing with 10 parts by mass, the crystals were completely dissolved and decolorized and deodorized to obtain the oil and fat composition of Example 22.
（実施例２３）
（a1）パーム核オレイン８５質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド５質量部と、（c4）ハイオレイックナタネ油１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例２３の油脂組成物を得た。
(Example 23)
(A1) 85 parts by mass of palm kernel olein, (b2) 5 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, (c4) hyolea After mixing with 10 parts by mass of icicle rapeseed oil, the crystals were completely dissolved, and decolorization and deodorization were carried out to obtain an oil and fat composition of Example 23.
（実施例２４）
（a1）パーム核オレイン８２．５質量部と、（b2）炭素数８の脂肪酸を約６０質量％及び炭素数１０の脂肪酸を約４０質量％含有しているトリグリセリド７．５質量部と、（c4）ハイオレイックナタネ油１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して実施例２４の油脂組成物を得た。
(Example 24)
(A1) 82.5 parts by mass of palm kernel olein, and (b2) 7.5 parts by mass of triglyceride containing about 60% by mass of fatty acid having 8 carbon atoms and about 40% by mass of fatty acid having 10 carbon atoms, c4) After mixing 10 parts by mass of high oleic rapeseed oil, the crystals were completely dissolved, decolorized and deodorized to obtain the oil and fat composition of Example 24.
（比較例１）
（a1）パーム核オレインの結晶を完全に溶解し、脱色、脱臭を実施して比較例１の油脂組成物を得た。
(Comparative Example 1)
(A1) Palm kernel olein crystals were completely dissolved, and decolorization and deodorization were carried out to obtain an oil and fat composition of Comparative Example 1.
（比較例２）
（a1）パーム核オレインの結晶を完全に溶解し、前記油脂に対し、０．１２質量％のナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応をさせ、脱色、脱臭を実施した。比較例２の油脂組成物を得た。
(Comparative Example 2)
(A1) Dissolve the crystals of palm kernel olein completely, and perform non-selective transesterification reaction at 90 ° C. for 30 minutes using 0.12% by mass of sodium methylate as a catalyst for the fats and oils. Carried out. The oil and fat composition of Comparative Example 2 was obtained.
（比較例３）
（a2）パーム核オレイン硬化油（ヨウ素価１８.７）の結晶を完全に溶解し、脱色、脱臭を実施して比較例３の油脂組成物を得た。
(Comparative Example 3)
(A2) The crystal | crystallization of palm kernel olein hydrogenated oil (iodine number 18.7) was melt | dissolved completely, decoloring and deodorizing were implemented, and the oil-fat composition of the comparative example 3 was obtained.
（比較例４）
（a1）パーム核オレインを９０質量部と、（c4）ハイオレイックナタネ油を１０質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して比較例５の油脂組成物を得た。
(Comparative Example 4)
(A1) After mixing 90 parts by mass of palm kernel olein and (c4) 10 parts by mass of high oleic rapeseed oil, the crystals were completely dissolved, decolorized and deodorized, and the fat composition of Comparative Example 5 I got a thing.
（比較例５）
（a1）パーム核オレインを６０質量部と、（c4）ハイオレイックナタネ油を４０質量部とを混合した後、結晶を完全に溶解し、前記油脂に対し、０．１２質量％のナトリウムメチラートを触媒として、９０℃で３０分間、非選択的エステル交換反応を実施した。前記エステル交換した油脂２５質量部に（a1）パーム核オレインを７５質量部とを混合した後、結晶を完全に溶解し、脱色、脱臭を実施して比較例６の油脂組成物を得た。
(Comparative Example 5)
(A1) 60 parts by mass of palm kernel olein and (c4) 40 parts by mass of high oleic rapeseed oil were mixed, and then the crystals were completely dissolved. A non-selective transesterification reaction was carried out at 90 ° C. for 30 minutes using Lat as catalyst. After mixing 75 parts by mass of (a1) palm kernel olein with 25 parts by mass of the transesterified oils and fats, the crystals were completely dissolved, decolorized and deodorized to obtain the oil / fat composition of Comparative Example 6.
油脂配合割合を表１〜６に示す。
〔コーヒークリームの調製〕
下記油相部と水相部を混合させ、65℃にて10分間、予備乳化を行い、100kg/cm2で均質化した。次いで、75℃にて15分間、加熱殺菌を行い、300kg/cm2で再度、均質化した。
均質化後、冷却し、5℃で1晩、エージングし、コーヒークリームを調製した。
[Preparation of coffee cream]
The following oil phase part and aqueous phase part were mixed, pre-emulsified at 65 ° C. for 10 minutes, and homogenized at 100 kg / cm 2 . Subsequently, it was sterilized by heating at 75 ° C. for 15 minutes, and homogenized again at 300 kg / cm 2 .
After homogenization, the mixture was cooled and aged at 5 ° C. overnight to prepare a coffee cream.
〔コーヒークリームの物性評価方法〕
・凍結耐性試験
コーヒークリームを10mlのバイアル瓶に5ml採取。
-20℃で1晩、凍結後、各温度帯（5℃、20℃、30℃）で6時間解凍し、評価した。
『流動性（増粘、ボテ、固化）、離水』を観察し、下記の通りに評価した。
（流動性） 増粘無し ⇒ ◎
増粘 ⇒ ○
ボテ有り ⇒ △
固化 ⇒ ×
（離水） 離水無し ⇒ （−）
離水若干有り ⇒ （±）
離水有り ⇒ （＋）
離水多く有り ⇒ （＋＋）
[Method for evaluating physical properties of coffee cream]
・ Freezing tolerance test Take 5ml of coffee cream in a 10ml vial.
After freezing at -20 ° C overnight, it was thawed for 6 hours at each temperature zone (5 ° C, 20 ° C, 30 ° C) and evaluated.
“Fluidity (thickening, bottling, solidification), water separation” was observed and evaluated as follows.
(Fluidity) No thickening ⇒ ◎
Thickening ⇒ ○
With botton ⇒ △
Solidification ⇒ ×
(Water separation) No water separation ⇒ (-)
There is some water separation ⇒ (±)
There is water separation ⇒ (+)
There is much water separation ⇒ (++)
・ヒートショック耐性試験
コーヒークリームを10mlのバイアル瓶に5ml採取した。
40℃にて8時間放置した後、5℃にて1晩放置し、評価した。
評価方法は、凍結耐性試験と同様にした。
Heat shock resistance test 5 ml of coffee cream was collected in a 10 ml vial.
After leaving at 40 ° C. for 8 hours, it was left at 5 ° C. overnight and evaluated.
The evaluation method was the same as in the freeze tolerance test.
表７〜１１に各評価結果を示した。
表７〜１１から明らかなように、本発明のクリーム用油脂組成物を用いて製造されるクリームは、いずれも高い、酸化安定性及び凍結耐性を示した（実施例１〜２４）。特に、ラウリン系油脂として、パーム核オレインを用いた場合には、凍結耐性が非常に優れていた（実施例１〜７及び１８〜２４）。また、液体油としてはナタネ油あるいはハイオレインナタネ油を用いると比較的高い凍結耐性を示した（実施例２０〜２４）。
ラウリン系油脂のみの場合、あるいはラウリン系油脂と液体油の組み合わせでは、いずれも凍結耐性が低く、解凍後、固化や離水を生じてしまった（比較例１〜５）。
Each evaluation result was shown to Tables 7-11.
As is clear from Tables 7 to 11, the creams produced using the oil and fat composition for cream of the present invention all showed high oxidative stability and freeze resistance (Examples 1 to 24). In particular, when palm kernel olein was used as the lauric oil and fat, freezing resistance was very excellent (Examples 1 to 7 and 18 to 24). Moreover, when rapeseed oil or hyolein rapeseed oil was used as the liquid oil, relatively high freezing resistance was shown (Examples 20 to 24).
In the case of only lauric fats and oils or a combination of lauric fats and liquid oils, freezing resistance was low, and solidification and water separation occurred after thawing (Comparative Examples 1 to 5).
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