JP5480425B1 - Oil composition for whipped cream - Google Patents

Abstract

The present invention provides an oil and fat composition having higher emulsification stability (heat shock resistance) than ever before against severe temperature changes during transportation and storage.
An oil / fat composition for whipped cream comprising at least two types of fats and oils, wherein at least two peak peaks exist in a differential scanning calorimetry (DSC) curve of the oil / fat composition, and a peak peak area on a low temperature side the ratio _a H / _{a L} mountain peak area _{a H} of the high-temperature side with respect to a _L is 0.20 or less, the ratio _H H / _{H L} mountain peak on the low temperature side height _{H L} and the high-temperature side of the mountain peak height _{H H} The said fats and oils composition for whipped creams whose is is 0.35 or less.
[Selection figure] None

Description

  The present invention relates to an oil / fat composition for whipped cream for providing a whipped cream having excellent emulsification stability, foamability, shape retention, and good meltability.

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.
In the production of this vegetable cream, there has been a demand for a whipped cream that has excellent emulsification stability even under conditions of temperature change during distribution, and has excellent thawing, flower-forming properties, and foam properties, and many proposals have been made. .

  In addition to performance such as foaming (operability during whipping), shape retention after whipping, and ease of melting in the mouth (mouth melting) The property that the viscosity of the cream does not increase due to temperature change during transportation (heat shock resistance) is required.

In order to obtain a cream that satisfies these performances, various combinations of fats and oils have been proposed. In particular, conventionally hydrogenated oils such as rapeseed oil and palm oil have been used.
However, in recent years, there are reports that excessive intake of trans fatty acids contained in conventionally used hardened oils increases the risk of heart disease, and the United States, Canada, etc. are obligated to indicate the content of trans fatty acids. . Therefore, in the development of an oil and fat composition for whipped cream, there is also a demand for keeping the trans fatty acid content as low as possible.
On the other hand, trans fatty acid can be reduced by using completely hydrogenated oil (extremely hardened oil) instead of the above partially hydrogenated oil. However, completely hydrogenated oil (extremely hardened oil) has a high melting point and reduces melting.

For example, as an oil and fat composition that substantially contains no trans fatty acid, has excellent vibration resistance and heat resistance, and can maintain a sharp mouth-feeling property, it is mixed to have a predetermined constituent fatty acid. It has been proposed to use an oil and fat composition for foaming cream using a mixture of oils and fats (Patent Document 1).
In addition, as a fat composition that provides a whipped cream having excellent emulsification stability, heat-resistant shape retention, oxidation stability, etc. and reduced trans fatty acids, random transesterified fats of lauric fats and palm fats having a predetermined melting point It has been proposed to use an oil and fat composition for whipped cream using a mixture of (Patent Document 2).
In addition, as an oil and fat composition excellent in emulsification stability, whipping workability, foaming property, heat-resistant shape retention, water separation resistance, etc., a fat and oil consisting of palm oil and liquid oil and / or lauric oil and a high melting point An oil-in-water emulsified oil-and-fat composition having a specific SFC is reported (Patent Document 3).
However, higher emulsification stability (heat shock resistance) is required against severe temperature changes during transportation and storage. In addition, further improvement is required for melting the mouth.

JP 2009-219391 A JP 2010-081930 A JP 2006-254805 A

  In view of the above points, the present inventors made and studied various oil and fat compositions. As a result, the present invention was an oil and fat composition for whipped cream containing at least two types of fats and oils, and a differential scanning calorimetry (DSC) curve. When an oil-in-water emulsified oil / fat composition for whipped cream is produced using an oil / fat composition having a certain pattern, the oil-in-water emulsified oil / fat has good foaming properties, shape retention and meltability, and has high heat shock resistance. The knowledge that a composition can be obtained was obtained, and the present invention was completed.

That is, the present invention provides the following.
(1) A differential scanning calorimetry showing a calorimetric variation generated by cooling the fat and oil composition to 60 ° C. to −20 ° C. at 1 ° C./min, comprising at least two types of fats and oils. DSC) curve has at least 2 Tsunoyama peak ratio a _H / a _L mountain peak area a _H of the high-temperature side with respect to the mountain peak area a _L on the low temperature side is 0.01 to 0.20, the low-temperature side the ratio _H H / H _L mountain peak height H _H on the high temperature side against the mountain peak height H _L is 0.01 or more 0.35 or less, the whipping cream fat composition.
(2) As at least two types of fats and oils, a transesterified oil (fat A) of mixed fats and oils including palm fats and lauric fats, and a high melting point fat (fat B) having a melting point of 45 ° C. or higher, The oil and fat composition for whipped cream according to 1).
(3) The total amount of palmitic acid and stearic acid in the constituent fatty acid composition of the mixed oil / fat transesterified oil (oil / fat A) containing palm oil / lauric oil / oil is 40% by mass or less, The oil / fat composition for whipped cream according to 2).
(4) The oil / fat composition for whipped cream according to (4) or (3), wherein the oil / fat composition further contains a transesterified lauric oil / fat (oil C).
(5) For whipped cream according to any one of (2) to (4), the content of the high-melting-point oil (fat B) having a melting point of 45 ° C. or higher is 5% by mass or less. Oil composition.
(6) An oil-in-water emulsified oil / fat composition for whipped cream comprising the oil / fat composition for whipped cream according to any one of (1) to (5) in an oil phase.

  According to the present invention, there is provided an oil / fat composition that provides an whipped cream oil-in-water emulsified oil / fat composition having excellent emulsification stability, foaming properties, shape retention, and mouth melting.

It is drawing explaining a differential scanning calorimetry (DSC) peak area and height. It is a figure which shows the differential scanning calorimetry (DSC) curve of the Example of this invention. It is a figure which shows the differential scanning calorimetry (DSC) curve of the Example of this invention. It is a figure which shows the differential scanning calorimetry (DSC) curve of the comparative example of this invention. It is a figure which shows the differential scanning calorimetry (DSC) curve of the comparative example of this invention. It is a figure which shows the differential scanning calorimetry (DSC) curve of the oil-fat composition of the Example of this invention, and a comparative example.

<Differential scanning calorimetry curve>
Differential scanning calorimetry (hereinafter referred to as DSC) is a thermal analysis technique for measuring a melting point, a glass transition point, and the like by measuring a difference in calorie between a measurement sample and a reference material. This method detects the difference in heat flow from the reference material when the measurement sample undergoes a change with heat balance such as phase transition and melting. Therefore, the reference material is required to always have a specific heat capacity at the measurement range temperature.
In this specification, the result of DSC measurement is expressed as a curve (DSC curve) in which the vertical axis represents heat flow (Heat Flow / mW) and the horizontal axis represents temperature. The peak of the DSC curve peak appears as an exothermic reaction, and the peak of the valley appears as an endothermic reaction.
DSC can be measured by a conventionally known method using a commercially available measuring apparatus. In Examples of the present specification, measurement was performed using a Perkin Elmer: Diamond DSC as a DSC apparatus.

  The DSC curve is theoretically specific to a substance and is determined without depending on the measurement method, but in reality, it may be influenced by the measurement method. In this specification, in consideration of the fact that it may be affected by the measurement method, the DSC curve is measured by measuring the calorimetric variation caused by cooling the oil composition from 60 ° C. to −20 ° C. at 1 ° C./min. It is defined as the resulting curve.

<Oil composition for whipped cream>
The fat and oil composition for whipped cream of the present invention contains at least two kinds of fats and oils, and the DSC curve has a temperature range of 60 ° C. to −20 ° C. with the heat flow (Heat Flow / mW) on the vertical axis and the temperature on the horizontal axis. Has at least two mountain peaks.
Here, the peak is a peak that appears on the DSC curve due to calorimetric variation due to phase transition or melting of the oil and fat composition. The baseline refers to a DSC curve in a temperature region in which no change occurs in the sample. In this specification, the baseline is a straight line drawn horizontally from the peak peak starting point. The peak is a portion of the DSC curve until the curve leaves the baseline and returns to the baseline again. The peak area refers to the area between the baseline and the DSC curve (see Fig. 1) (however, in actual analysis, the peak may not completely return to the baseline. The peak area was analyzed using the outer end point.) Mountain peak height refers to the length of a perpendicular line from the peak apex to the baseline (see FIG. 1).

Of the at least two peak peaks, the peak area on the lowest temperature side is referred to as A _L, and the peak peak area on the higher temperature side than the peak peak on the lowest temperature side is referred to as A _H. The mountain peak area A _H is measured using the peak start point as the peak rising portion (= the portion where the tangent is zero) and the peak end point as far as the peak start point (peak rising portion) of the mountain peak area A _L on the low temperature side. . For mountain peak area A _L , the peak start point is the peak rising part (= the part where the tangent is zero), and the peak end point is the extrapolation end point (the straight line extending the baseline in the cooling measurement and the low temperature side of the peak) The temperature of the intersection of the tangent lines drawn at the point where the slope of the curve is maximum) is calculated.
When there are two or more peak peaks on the higher temperature side than the peak peak on the lowest temperature side, the total of the peak peak areas on the higher temperature side is defined as A _H (see FIG. 1).

Of the at least two peak peaks, the peak peak height on the lowest temperature side is called H _L, and the peak peak area on the highest temperature side is called H _H (see FIG. 1).

While the present inventors made various oil and fat compositions and measured their DSC curves, it was experimentally demonstrated that the emulsion stability was improved when the area ratio and the height ratio showed a constant value. I found it. That is, the mountain peak area A _L on the low temperature side, the ratio A _H / A _L mountain peak area A _H of the high-temperature side is 0.01 to 0.20, and a mountain peak height H _L of the low-side high-temperature When an oil-in-water emulsified oil / fat composition for whipped cream is produced using an oil / fat composition having a ratio H _H / _HL of the peak peak height H _H of 0.01 to 0.35, It has been found that an oil-in-water emulsified oil and fat composition having good shape and melting ability and having high heat shock resistance can be obtained.

The ratio A _H / A _L mountain peak area A _H of the high-temperature side with respect to the mountain peak area A _L on the low temperature side is 0.01 to 0.20, preferably 0.05 to 0.17, More preferably, it is 0.10 or more and 0.15 or less.
Further, the ratio H _H / H _L of the peak peak height H _L on the low temperature side to the peak peak height H _{H on} the high temperature side is 0.01 or more and 0.35 or less, preferably 0.01 or more and 0.25. Or less, more preferably 0.02 or more and 0.20 or less, and most preferably 0.03 or more and 0.15 or less.

  The oil and fat composition for whipped cream of the present invention is an oil and fat composition that satisfies the above parameters and contains at least two types of oil and fat. The fat composition for whipped cream of the present invention comprises at least two kinds of fats and oils, a transesterified oil (fat A) of mixed fats and oils containing palm fats and lauric fats, and high melting point fats and oils having a melting point of 45 ° C. or more ( It is preferable to contain fats and oils B). With such an oil and fat composition, it becomes possible to produce a whipped cream excellent in melting, flowering and foaming properties.

The fats and oils A are fats and oils obtained by transesterifying mixed fats and oils containing palm-derived fats and oils and lauric fats and oils.
The oil and fat derived from palm is an oil and fat selected from palm oil, fractionated oil of palm oil, and these hardened oils.
The amount of oil A added is not particularly limited, but as the amount increases, emulsification stability, heat shock resistance, and melting of the mouth decrease. Preferably, it is 50-90 mass% with respect to the amount of fats and oils composition substance, More preferably, it is about 60-85 mass%, More preferably, it is about 70-80 mass%.

The lauric fat of fat A is a fat containing a large amount of lauric acid as a constituent fatty acid, more preferably a fat containing lauric acid in an amount of 40% by mass or more, more preferably coconut oil, palm kernel oil, these Oils selected from fractionated oils and these hardened oils.
Among the mixed fats and oils containing palm-derived fats and oils and lauric fats and oils, the content of palm fats and oils is preferably 40 to 80% by weight, and preferably 45 to 75% by weight with respect to the total weight of the mixed fats and oils. Is more preferable, and it is still more preferable that it is 50-60 mass%. The content of the lauric oil / fat is preferably 60 to 20% by mass and more preferably 50 to 25% by mass with respect to the total mass of the mixed oil / fat. Transesterified oils with a high palm content are not preferred because they are poorly melted and have a tendency to significantly reduce heat shock resistance. Transesterification of mixed fats and oils composed of palm fats and lauric fats and oils is desirable from the viewpoints of melting and heat shock resistance.

The mixed oil containing palm oil and fat and lauric oil is further transesterified to obtain oil A.
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.

  The fat and oil A preferably has a total amount of palmitic acid and stearic acid in the constituent fatty acid composition of the fat and oil A in a range of 40% by mass or less. This is because heat shock resistance and emulsion breakage resistance tend to be improved. The total amount of palmitic acid and stearic acid is preferably 30% by mass or more and 40% by mass or less.

High melting point oils and fats (fat B) having a melting point of 45 ° C. or higher include Hyelsin rapeseed extremely hardened oil, rapeseed extremely hardened oil, palm extremely hardened oil, soybean extremely hardened oil, and mixed transesterified oils thereof (including fats and oils). Can be mentioned. The melting point is more preferably 50 ° C. or higher, and further preferably 55 ° C. or higher. Furthermore, it is more preferable to contain behenic acid as a fatty acid composition. If the melting point is in the above range, the emulsion stability is improved by the effect of adjusting the fat A crystal. The effect is highest in Hyelsin rapeseed extremely hardened oil containing behenic acid.
The content of the oil and fat B in the oil and fat composition is preferably 5% by mass or less, and more preferably 0.1 to 3% by mass or less. As the amount of the fat B is increased, the emulsification stability is improved, but when it is added in an amount of more than 5% by mass, the mouthfeel tends to deteriorate.

In addition to the fats and oils A and B, the oil and fat composition of the present invention preferably further contains lauric fats and oils (fat and fats C) subjected to transesterification. The fat C is a fat different from the fat A and fat B, and does not include palm fat. It is because the melt and emulsification stability can be improved by adding the fat C.
Specific examples of preferred lauric fats and oils in the present invention include coconut oil, palm kernel oil, and fats and oils obtained by hydrogenating and fractionating them.
The method of transesterification of the fat C is as described for the fat A.
The addition amount of fat C is preferably 5 to 50% by mass, more preferably 10 to 40% by mass with respect to the amount of the oil and fat composition material. Moreover, it is preferable that the melting | fusing point of the fats and oils C is 29 degrees C or less from a viewpoint of melting.

  In the present invention, the fatty acid composition constituting the whipped cream fat composition is preferably such that the trans fatty acid content is preferably less than 5% by mass relative to the total fatty acid composition mass, and is 3% by mass or less. Is more preferable, and it is still more preferable that it is less than 1.5 mass%. In recent years, it has been reported that trans fatty acids may cause diseases such as arteriosclerosis due to their ingestion, and it is preferable to keep the trans fatty acids low in whipped cream oil compositions.

<Oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat composition of the present invention comprises an oil phase part and an aqueous phase part, and contains the oil / fat composition of the present invention described above in the oil phase. The oil / fat composition of the present invention is preferably contained in a range of 30 to 50% by mass and more preferably in a range of 35 to 45% by mass with respect to the total mass of the oil-in-water emulsified oil / fat composition.

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

Oil preparation method
(1) Mixed oil of 40% by mass of palm oil and 60% by mass of palm oil with 0.143% sodium methylate as a catalyst, and performs non-selective transesterification at 90 ° C for 30 minutes to perform decolorization and deodorization Oil 1 was obtained. The melting point of fat 1 was 34 ° C. The amount of trans fatty acid was 0.5% by mass.
(2) Mixed oil of 35% by mass of palm oil and 65% by mass of palm oil with 0.143% sodium methylate as a catalyst, and non-selective transesterification at 90 ° C for 30 minutes to perform decolorization and deodorization Oil 2 was obtained. The melting point of fat 2 was 34 ° C. The amount of trans fatty acid was 1.1% by mass.
(3) A mixed oil of 40% by mass of palm kernel oil and 60% by mass of palm oil is used as a catalyst with 0.12% sodium methylate, and a non-selective transesterification reaction is carried out at 90 ° C. for 30 minutes to decolorize and deodorize. Oil and fat 3 was obtained. The melting point of fat 3 was 34 ° C. The trans fatty acid content was 0.8%.
(4) Fats and oils 4 were obtained by performing the same reaction as the fats and oils 1 except that a mixed oil of 25% by weight of palm oil and 75% by weight of palm oil was used. The melting point of fat 4 was 36 ° C. The amount of trans fatty acid was 0.9% by mass.
(5) Fats and oils 5 were obtained by performing the same reaction as the fats and oils 3 except that a mixed oil of 40% by weight of palm oil and 60% by weight of palm stearin was used. The melting point of fat 5 was 40 ° C. The amount of trans fatty acid was 0.5% by mass.
(6) Fats and oils 6 were obtained by performing the same reaction as the fats and oils 1 except that a mixed oil of 35% by weight of palm kernel olein, 40% by weight of palm stearin and 25% by weight of palm oil was used. The melting point of fat 6 was 36 ° C. The amount of trans fatty acid was 0.5% by mass.
(7) Fats and oils 7 were obtained by performing the same reaction as the fats and oils 1 except that a mixed oil of 35% by weight of palm kernel olein and 65% by weight of palm stearin was used. The melting point of fat 7 was 39 ° C. The amount of trans fatty acid was 0.3% by mass.
(8) The rapeseed oil was extremely hardened and decolorized and deodorized to obtain fat 8. The melting point of the fat 8 was 67 ° C. The amount of trans fatty acid was 0.0% by mass.
(9) Fats and oils 9 were obtained by performing the same reaction as the fats and oils 8 except that palm oil was used. The melting point of fat 9 was 58 ° C. The amount of trans fatty acid was 0.0% by mass.
(10) A non-selective transesterification reaction at 115 ° C. for 30 minutes using a mixed oil of 50% by weight of Hyelsin rapeseed rapeseed oil and 50% by weight of coconut oil with 0.13% sodium methylate as a catalyst. It performed, decoloring and deodorizing, and the oil 10 was obtained. The melting point of fat 10 was 47 ° C. The amount of trans fatty acid was 0.4% by mass.
(11) An extremely hardened treatment of Hyelsin rapeseed oil was carried out, followed by decolorization and deodorization to obtain fat 11. The melting point of the fat 11 was 60 ° C. The amount of trans fatty acid was 0.0% by mass.
(12) Fat 12 was obtained by performing the same reaction as fat 1 except that 100% by mass of coconut oil was used. The melting point of the fat 12 was 27 ° C. The amount of trans fatty acid was 0.5% by mass.
(13) Fats and oils 13 were obtained by performing the same reaction as the fats and oils 1 except that 100% by mass of palm kernel oil was used. The melting point of fat 13 was 27 ° C. The amount of trans fatty acid was 0.4% by mass.
(14) Decolorization and deodorization of a mixed oil of 85% by mass of palm kernel oil and 15% by mass of a palm mid-melting point hardened oil (iodine value 42) were performed to obtain fat 14. The melting point of fat 14 was 27 ° C. The amount of trans fatty acid was 0.2% by mass.

Preparation of oil-in-water emulsified oil / fat composition 44.44 parts by mass of each oil / fat shown in Tables 1 and 2 was dissolved by heating, 0.22 parts by mass of lecithin, 0.15 parts by mass of sugar ester, and unsaturated glycerin fatty acid ester. An oil phase was prepared by adding 0.11 part by mass and 0.08 part by mass of a saturated acid glycerin fatty acid ester.
On the other hand, 50.93 parts by mass of water, 4.0 parts by mass of skim milk powder and 0.07 parts by mass of metaphosphoric acid were added and dispersed to prepare an aqueous phase.
The oil phase and the aqueous phase were mixed, pre-emulsified at 65 ° C., and heat sterilized at 85 ° C. Then homogenized under a pressure of ^{80kg / cm 2, 20kg / cm} 2. After cooling, it was aged at 5 ° C. overnight.

Measurement of Trans Fatty Acid The content of trans fatty acid was measured by “trans fatty acid content (capillary gas chromatographic method)” described in “Oil and Fat Test Analysis Method” (2007) edited by Japan Oil Chemists' Society.

Viscosity oil-in-water emulsified oil / fat composition is left to stand at 5 ° C. overnight to perform aging, 500 g of oil-in-water emulsified oil / fat composition is put into a 500 ml beaker, and B-type viscometer (BROOK FIELDEL viscometer LVT), spindle 2 and speed 30 were measured after 30 seconds.

Whip test 50 g of sugar was added to 500 g of an oil-in-water emulsified oil and fat composition, cooled to 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 prepared until 10 minutes standing (hardness 140-160).
The time required for whipping (time until 10 minutes), overrun, hardness, etc. were evaluated.

Overrun Volume increase rate (%) after whipping (10 minutes). However, the volume increase rate is
Formula: ((a) (weight of constant 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
Calculated according to

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).

Heat shock (HS) test About 150 g of the oil-in-water emulsified oil / fat composition before whipping is placed in a milk bottle, placed in a constant temperature bath at 20 ° C., 25 ° C., 30 ° C., 35 ° C. for 1 hour, and then at a constant temperature of 5 ° C. Stored in bath for 6 hours. After storage, separation, bottling and viscosity were evaluated. These evaluations serve as indices for the emulsion stability test.
B-type viscometer: Spindle # 3 Viscosity after 5 minutes was measured at speed 30. The time was indicated when it solidified or became 4000 mPa · s or more within 5 minutes.
Rion: Viscosity after 5 minutes was measured with spindle # 3. Or when it became 10 dPa * s or more within 5 minutes, the time was shown.
Evaluation by the B type viscometer and the Lion viscometer was comprehensively evaluated based on the following criteria.
A: When the B-type viscometer evaluation is 4000 mPa · s or less and the Rion viscometer evaluation is 10 dPa · s or less B: The B-type viscometer evaluation is 4000 mPa · s or less, and the Rion viscometer evaluation is 5 minutes. When exceeding 10 dPa · s within Δ: B-type viscometer evaluation exceeds 4000 mPa · s within 5 minutes (no evaluation of Rion viscometer)
×: When solidified or semi-solidified

Demulsification test 100cc beaker about 50g put whipped previous cream, and held for 1 hour at 20 ° C. thermostat then stirred for 20 minutes at 200 rpm, the time to Botel was endurance time. The longer the durability time, the higher the liquid stability.

The evaluation of the emulsion breakage test was comprehensively evaluated based on the following criteria.
◎: When the durability time is 15 minutes or more ○: When the durability time is 10 minutes or more and less than 15 minutes △: When the durability time is 6 minutes or more and less than 10 minutes ×: When the durability time is less than 6 minutes

DSC measurement oil and fat composition 5.0-7.0 mg was filled in an aluminum pan and sealed.
The pan filled with the oil / fat composition is completely dissolved by holding at 60 ° C. for 10 minutes, then cooled to −20 ° C. at a cooling rate of 1 ° C./min, and differential scanning is performed for the caloric variation that occurs during the phase transition. It measured with the calorimetry (DSC) apparatus (Perkin Elmer: DiamondDSC), and obtained the DSC curve. From the DSC curve, the peak area and the peak area on the high temperature side / low temperature peak area were calculated.

Mouth melting evaluation panelists evaluated the mouth melting in 5 stages by actually eating whipped cream (10 minutes).
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad

From Table 1 and Table 2, the ratio A _H / A _{L of the} peak area A _H on the high temperature side to the peak area A _L on the low temperature side of the DSC curve is 0.01 or more and 0.20 or less, and When the oil / fat composition having a ratio H _H / H _{L of the} peak peak height H _L to the peak peak height H _{H on} the high temperature side is 0.01 or more and 0.35 or less, either of these parameters or Compared with the oil and fat composition that does not satisfy both, the emulsion breakage test results showed excellent results (stable) in each case. Moreover, in the heat shock test, the oil and fat composition of the present invention shows a result that it is excellent in heat shock resistance even at a particularly high temperature (30 ° C. to 35 ° C.) as compared with other oils and fats.

Claims (4)

A differential scanning calorimetry (DSC) which shows a calorific variation generated by cooling the fat composition from 60 ° C. to −20 ° C. at a rate of 1 ° C./min. ) The curve has at least two peak peaks, and the ratio A _H / A _L of the total peak peak area A _{H to} the peak peak area A _L located on the lowest temperature side is 0.01 or more and 0.20. hereinafter, is the most cold side ratio _H H / H _L mountain peak height H _H of highest temperature side with respect to the mountain peak height H _L of 0.01 to 0.15,
As at least two kinds of oil, palm based fat and interesterified oil mixing fats containing lauric fat (fat A), high melting fat melting point is at 45 ° C. or higher (fat B) and lauric fat was transesterified ( Including fats and oils C) ,
The oil composition for whipped cream. The total amount of palmitic acid and stearic acid in the constituent fatty acid composition of the transesterified oil (fat A) of mixed fats and oils containing palm fats and lauric fats is 40% by mass or less. The oil-and-fat composition for whipped cream as described. The oil-fat composition for whipped cream according to claim 1 or 2 , wherein the content of the high-melting-point oil (fat B) having a melting point of 45 ° C or higher is 5% by mass or less. An oil-in-water emulsified oil / fat composition for whipped cream comprising the oil / fat composition for whipped cream according to any one of claims 1 to 3 in an oil phase.

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